THE STORY OF THE ST. JOSEPH ALTAR

HOW DID THE ST. JOSEPH ALTARS AND CUSTOM OF THE ST. JOSEPH DAY CELEBRATION START? THE ITALIAN IMMIGRANTS FROM SICILY BROUGHT THIS CUSTOM TO NEW ORLEANS AND SOME OF THE SURROUNDING AREAS OF LOUISIANA WELL OVER A CENTURY AGO. INITIALLY, THE CELEBRATIONS WERE FAMILY AFFAIRS. AS THE ITALIAN AND LATER THE ITALIAN-AMERICAN POPULATION GREW, THE ST. JOSEPH CELEBRATION WAS STARTING TO RECEIVE MORE PUBLIC ATTENTION. TODAY, ST. JOSEPH’S DAY IS ONE OF THE MOST POPULAR CELEBRATIONS IN NEW ORLEANS.

THROUGH THE CENTURIES THERE HAVE BEEN FAMINES IN SICILY. THE POOR FARMERS FOUGHT A CONSTANT BATTLE WITH NATURE, JUST TO EXIST. MUCH OF THE LAND IN SICILY IS POOR FOR FARMING. WITH LITTLE OR NO RAINFALL FOR MONTHS THE LAND WOULD BECOME DRY, AND THERE WERE DROUGHTS. THEN WHEN THE RAINS WOULD COME THEY WOULD LAST FOR LONG PERIODS AND WASH AWAY MUCH OF THE LAND. BETWEEN THE BAKED DRY SOIL AT ONE TIME, AND THE RAIN FILLED LAND AT ANOTHER, THE SICILIAN PEASANT FARMERS WERE IN A PERPETUAL FIGHT JUST TO KEEP ALIVE. BETWEEN POOR CROPS AND DISEASE, THERE WAS LITTLE TO EXPECT FROM LIFE, BUT ABOUT THE LOWEST TYPE OF HUMAN EXISTENCE POSSIBLE. SINCE FARMING WAS THE MAIN WORK OF THE POOR, ALONG WITH FISHING FOR THOSE WHO LIVED NEAR THE COAST, WHEN THE CROPS FAILED MOST OF THE POOR WERE WITHOUT FOOD.

DURING ONE OF THESE FAMINES WHEN FOOD WAS SCARCE AND MANY WERE STARVING, ALL THAT THESE POOR FARMERS COULD DO WAS TURN TO THEIR FAITH. THEY PRAYED TO ST. JOSEPH, TO INTERCEDE FOR THEM SO THAT THEY MAY HAVE

SUCCESSFUL CROPS.

THEIR PRAYERS WERE ANSWERED. THE FAMINE CAME TO AN END. IN GRATITUDE THE SICILIANS WANTED TO SHOW THEIR GRATITUDE TO ST. JOSEPH. THEY WANTED TO MAKE SOME OFFERING AND HAVE A CELEBRATION IN HIS HONOR. BUT WHAT COULD THEY OFFER? THEY WERE POOR AND HAD NOTHING. THEN THEY REALIZED THAT THE THING THEY PRAYED FOR, AND BELIEVED THAT ST. JOSEPH HELPED THEM TO RECEIVE WAS FOOD. FOOD WAS THEIR MOST PRECIOUS POSSESSION. SO THEY DECIDED TO MAKE OFFERINGS OF THE VERY THING THEY PRAYED FOR. SO ALTARS OF FOOD IN HONOR OF ST. JOSEPH WERE PREPARED ON HIS FEAST DAY, MARCH 19TH IN THANKSGIVING.

MANY CUSTOMS DEVELOPED AROUND THE ST. JOSEPH CELEBRATION. ONE IS TO HAVE THREE CHILDREN CHOSEN TO REPRESENT THE HOLY FAMILY. THEY WOULD

KNOCK AT THE DOOR OF THE HOME WHERE THE ALTAR WAS PREPARED. AFTER ENTERING THE CHILDREN WERE SERVED FIRST. THE CHILDREN MUST TASTE, NO MATTER HOW SMALL, A LITTLE OF ALL THE FOOD ON THE ALTAR. THE FOOD IS THEN SHARED BY THE FAMILY AND FRIENDS. IN MANY CASES, THE FOOD IS GIVEN TO POOR FAMILIES OR TO ORPHAN HOMES.

THE MOST POPULAR CUSTOM OF THE ST. JOSEPH ALTAR IS THE GIVING OF THE BLESSED FAVA OR “LUCKY BEAN”. EVERYONE WANTS A LUCKY BEAN. THE EARLIEST STORY ASSOCIATED WITH THE FAVA WAS DURING A FAMINE IN SICILY DURING THE LAST CENTURY. AS MUCH OF THE LAND IN SICILY IS POOR FOR FARMING IT TAKES A GREAT DEAL OF WORK JUST TO BRING IN A POOR CROP. MANY OF THE FARMERS FOUND THAT THE FAVA WOULD GROW WELL, EVEN IN POOR ROCKY SOIL. THEY THUS BECAME A LIFE SAVING CROP TO MANY OF THE POOR SMALL FARMERS.

THE ST. JOSEPH ALTARS ARE USUALLY MADE AS AN OFFERING OF THANKSGIVING FOR A PROMISE OR FAVOR OR REQUEST BY AN INDIVIDUAL OR FAMILY, LIKE THE SAFE RETURN OF A LOVED ONE FROM THE WAR, HEALING OF A SICK RELATIVE, ETC. IN THE PAST FEW YEARS THE “FESTA DI SAN GIUSEPPE” HAS BECOME A LARGECELEBRATION THROUGHOUT SOUTHERN LOUISIANA. IN THE PAST DECADE MANY NEW ITALIAN-AMERICAN ORGANIZATIONS HAVE BEEN ORGANIZED, AND MANY SUPPORT AN HAVE BROUGHT NEW LIFE AND INTEREST INTO THE ST. JOSEPH CELEBRATION.

HEAVEN’S GROCERY STORE I WAS WALKING DOWN LIFE’S HIGHWAY TO WHERE, I’M NOT SURE.WHEN I CAME UPON A SIGN THAT READ “HEAVEN’S GROCERY STORE.”I GOT A LITTLE CLOSER, AND THE DOOR CAME OPEN WIDE,AND THE NEXT THING I KNEW, I WAS STANDING INSIDE.

I SAW A HOST OF ANGELS, THEY WERE HELPING EVERYWHERE,ONE HANDED ME A BASKET, AND SAID, “MY CHILD SHOP WITH CARE.”EVERYTHING A CHRISTIAN NEEDS WAS IN THAT GROCERY STORE,OPEN 7 DAYS A WEEK, SO YOU COULD COME BACK FOR MORE.

I SCOOPED UP SOME PATIENCE & LOVE THEY WERE IN THE FIRST ROW,FURTHER DOWN WAS UNDERSTANDING, YOU NEED THAT EVERYWHEREYOU GO. I GOT A BOX OF WISDOM, AND SEVERAL BAGS OF FAITH.THE PRESENCE OF THE HOLY SPIRIT WAS ALL OVER THE PLACE.

I PICKED UP SOME STRENGTH AND COURAGE TO HELP ME THRU THE DAY.MY BASKET WASN’T FULL YET, SO I LOADED UP ON SOME GRACE.NEXT I SPIED SALVATION, I REACHED FOR TWO OR THREE.I TRIED TO GET ENOUGH OF THAT FOR BOTH YOU AND ME.

PEACE AND JOY WERE PLENTIFUL, THEY WERE ON THE MIDDLE SHELF.SONGS AND PRAISES WERE HANGING NEAR, SO I JUST HELPED MYSELF.AT THE END OF THE AISLE, I SAW PILES OF PRAYER STACKED HIGH.I CAN NEVER HAVE ENOUGH OF THAT, NO MATTER WHAT I TRY.

I HEADED TO THE COUNTER TO PAY MY GROCERY BILL.FOR I THOUGHT I HAD EVERYTHING, TO DO MY MASTER’S WILL.TO AN ANGEL STANDING THERE I SAID, “HOW MUCH DO I OWE?”HE REPLIED, “IT’S FREE CHILD, JUST TAKE THEM WHEREVER YOU GO.”ASTONISHED I PRESSED AGAIN, “PLEASE TELL ME WHAT I OWE?”THEN CAME HIS SOFT REPLY, “CHILD DON’T YOU KNOW?”“JESUS PAID YOUR BILL, A LONG LONG TIME AGO.”

KITCHEN PRAYER

LORD OF ALL POTS AND PANS, AND THINGS, SINCE I’VE NOT TIME TO BE

A SAINT BY DOING LOVELY THINGS OR WATCHING LATE WITH THEE,

OR DREAMING IN THE DAWN LIGHT, OR STORMING HEAVEN’S GATES,

MAKE ME A SAINT BY GETTING MEALS AND WASHING UP THE PLATES.

ALTHOUGH I MUST HAVE MARTHA’S HANDS, I HAVE A MARY MIND,

I THINK OF HOW YOU TROD THE EARTH, EACH TIME I SCRUB THE FLOOR;

ACCEPT THIS MEDIATION LORD – I HAVEN’T TIME FOR MORE.

WARM THE ENTIRE KITCHEN WITH THY LOVE AND LIGHT IT WITH THY PEACE,

FORGIVE ME ALL MY WORRY, AND MAKE MY GRUMBLING CEASE.

THOU WHO DIDST LOVE TO GIVE MEN FOOD, IN ROOM OR BY THE SEA,

ACCEPT THIS SERVICE THAT I DO. I DO IT UNTO THEE.

SAFELY HOME

(THIS IS DEDICATED TO ALL DECEASED FAMILY MEMBERS)

I AM HOME IN HEAVEN DEAR ONES, OH SO HAPPY AND BRIGHT! THERE IS

PERFECT JOY AND BEAUTY IN THIS EVERLASTING LIGHT.

ALL THE PAIN AND GRIEF ARE OVER, EVERY RESTLESS TOSSING PASSED, I AM NOW AT

PEACE FOREVER, SAFELY HOME IN HEAVEN AT LAST!

DID YOU WONDER I SO CALMLY TROD THE VALLEY OF THE SHADE? AH! BUT JESUS

LOVE ILLUMINED EVERY DARK AND FEARFUL GLADE.

AND HE CAME HIMSELF TO MEET ME, IN THAT WAY SO HARD TO TREAD; AND WITH

JESUS’ ARM TO LEAN ON COULD I HAVE ONE DOUBT OR DREAD?

THEN YOU MUST NOT GRIEVE SO SORELY FOR I LOVE YOU DEARLY STILL, TRY TO LOOK

BEYOND EARTH’S SHADOWS, PRAY TO TRUST OUR FATHER’S WILL.

THERE IS WORK STILL WAITING FOR YOU SO YOU MUST NOT IDLY STAND, DO IT

NOW WHILE LIFE REMAINETH, YOU SHALL REST IN JESUS’ LAND.

WHEN THAT WORK IS ALL COMPLETED HE WILL CALL YOU GENTLY “HOME”. OH

THE RAPTURE OF THAT MEETING! OH, THE JOY TO SEE YOU COME.

ALL THE PAIN AND GRIEF ARE OVER, EVERY RESTLESS TOSSING PASSED, NOW AT

PEACE FOREVER,

SAFELY HOME IN HEAVEN AT LAST!

WHAT TO GIVE UP ---

GIVE UP COMPLAINING FOCUS ON GRATITUDE

GIVE UP PESSIMISM BECOME AN OPTIMIST

GIVE UP HARSH JUDGMENTS THINK KINDLY THOUGHTS

GIVE UP WORRY TRUST DIVINE PROVIDENCE

GIVE UP DISCOURAGEMENT BE FULL OF HOPE

GIVE UP BITTERNESS TURN TO FORGIVENESS

GIVE UP HATRED RETURN GOOD FOR EVIL

GIVE UP NEGATIVISM BE POSITIVE

GIVE UP ANGER BE MORE PATIENT

GIVE UP PETTINESS BECOME MATURE

GIVE UP GLOOM ENJOY THE BEAUTY THAT IS ALL AROUND YOU

GIVE UP JEALOUSY PRAY FOR TRUST

GIVE UP GOSSIPING CONTROL YOUR TONGUE

GIVE UP SIN TURN TO VIRTUE

GIVE UP GIVING UP HANG IN THERE!

PSALM 23

THE LORD IS MY SHEPHARD, I SHALL NOT WANT.

HE MAKES ME LIE DOWN IN GREEN PASTURES;

HE LEADS ME BESIDE STILL WATERS;

HE RESTORES MY SOUL.

HE LEADS ME IN RIGHT PATHS

FOR HIS NAME’S SAKE.

EVEN THOUGH I WALK THROUGH THE DARKEST VALLEY,

I FEAR NO EVIL;

FOR YOU ARE WITH ME;

YOUR ROD AND YOUR STAFF – THEY COMFORT ME.

YOU PREPARE A TABLE BEFORE ME IN THE PRESENCE OF MY ENEMIES;

YOU ANOINT MY HEAD WITH OIL;

MY CUP OVERFLOWS.

SURELY GOODNESS AND MERCY SHALL FOLLOW ME

ALL THE DAYS OF MY LIFE.

AND I SHALL DWELL IN THE HOUSE OF THE LORD

MY WHOLE LIFE LONG.

JESUS’ OBITUARY

JESUS CHRIST, 33, OF NAZARETH, DIED FRIDAY ON MOUNT CALVARY, ALSO

KNOWN AS GOLGOTHA, THE PLACE OF THE SKULL. BETRAYED BY THE APOSTLE

JUDAS, JESUS WAS CRUCIFIED BY THE ROMANS, BY ORDER OF THE RULER PONTIUS

PILATE. THE CAUSES OF DEATH WERE CRUCIFIXION, EXTREME EXHAUSTION,

EXTREME TORTURE AND LOSS OF BLOOD.

JESUS CHRIST, A DESCENDANT OF ABRAHAM, WAS A MEMBER OF THE HOUSE OF

DAVID. HE WAS THE SON OF THE LATE JOSEPH, A CARPENTER OF NAZARETH, AND

MARY, HIS DEVOTED MOTHER. JESUS WAS BORN IN A STABLE IN THE CITY OF

BETHLEHEM, JUDEA. HE IS SURVIVED BY HIS MOTHER, MARY, HIS FAITHFUL

APOSTLES, NUMEROUS DISCIPLES AND MANY OTHER FOLLOWERS.

JESUS WAS SELF-EDUCATED AND SPENT MOST OF HIS ADULT LIFE WORKING AS A

TEACHER. JESUS ALSO OCCASIONALLY WORKED AS A MEDICAL DOCTOR

AND IT IS REPORTED THAT HE HEALED MANY PATIENTS. UP UNTIL THE TIME OF HIS

DEATH, JESUS WAS TEACHING AND SHARING THE GOOD NEWS, HEALING THE

SICK, TOUCHING THE LONELY, FEEDING THE HUNGRY AND HELPING THE POOR.

JESUS WAS MOST NOTED FOR TELLING PARABLES ABOUT HIS FATHER’S KINGDOM

AND PERFORMING MIRACLES, SUCH AS FEEDING OVER 5,000 PEOPLE WITH ONLY

FIVE LOAVES OF BREAD AND TWO FISH AND HEALING A MAN WHO WAS BORN

BLIND. ON THE DAY BEFORE HIS DEATH, HE HELD A LAST SUPPER CELEBRATING

THE PASSOVER FEAST, AT WHICH HE FORETOLD HIS DEATH.

THE BODY WAS QUICKLY BURIED IN A STONE GRAVE, WHICH WAS DONATED BY

JOSEPH OF ARIMATHEA, A LOYAL FRIEND OF THE FAMILY. BY ORDER OF PONTIUS

PILATE, A BOULDER WAS ROLLED IN FRONT OF THE TOMB. ROMAN SOLDIERS

WERE PUT ON GUARD.

IN LIEU OF FLOWERS, THE FAMILY HAS REQUESTED THAT EVERYONE TRY TO LIVE AS

JESUS DID. DONATIONS MAY BE SENT TO ANYONE IN NEED.

1 SM. CAN FROZEN ORANGE JUICE1 LGE. CAN UNSWEETENED PINEAPPLE JUICE1 LGE. BOTTLE CHERRIES (NO STEMS)1 CUP OF SUGAR 1 CUP OF WATER1 SM. CAN CHUNK PINEAPPLE 1 PINT JACK DANIELS1 SM. CAN FROZEN PINK LEMONADE

PUT ALL INGREDIENTS IN PLASTIC CONTAINER AND MIX WELL. PLACE IN FREEZER AND AFTER 4 HOURS STIR. LET STAND IN FREEZER TILL SLUSHY (24 HOURS). AUNT JANE

EGGNOG

1 DOZ. EGGS, SEPARATED 1 TBSP. VANILLA 2 CUPS SUGAR 1 CAN CONDENSED MILK1/2 GALLON MILK (LOW FAT CAN BE USED) NUTMEG, AS DESIRED 1 CAN EVAPORATED MILK

SEPARATE YELLOW FROM EGGS, PLACE WHITES ON SIDE FOR FUTURE USE. MIX EGG YELLOWS, SUGAR, VANILLA, EVAPORATED AND CONDENSED MILKS IN A LARGE POT OR SAUCEPAN. HEAT ON VERY LOW HEAT. ADD MILK AND CONTINUE TO COOK ON LOW TEMPERATURE. IT IS IMPORTANT THAT MIXTURE IS STIRRED CONSTANTLY WHILE COOKING TO PREVENT CURDLING AND STICKING. TOTAL COOKING TIME IS APPROXIMATELY 1 HOUR. WHISKEY OR RUM MAY BE ADDED WHEN EGGNOG IS ALMOST DONE. (MUST BE ADDED VERY SLOWLY TO PREVENT CURDLING.) AS AN ADDED TOUCH, WHIP THE REMAINING EGG WHITES WITH SUGAR AND VANILLA UNTIL STIFF. ADD TO TOP OF EGGNOG AND SPRINKLE WITH NUTMEG. MAKES APPROXIMATELY 12 CUPS.

PINA COLADA PUNCH

1/2 GALLON VANILLA ICE CREAM 1 (46 OZ.) CAN PINEAPPLE JUICE1 CAN COCO LOPEZ COCONUT CREAM (FOUND ON THE WINE AISLE)1 2 LITER 7-UP OR SPRITE 1 1/4 CUP RUM

SOFTEN ICE CREAM. MIX ALL INGREDIENTS TOGETHER AND FREEZE AT LEAST 12 HOURS. STIR ON OCCASION TO SEPARATE ICE THAT FORMS ON THE SIDE OF THE BOWL.

COMA HOT CHOCOLATE

5 PINTS HALF & HALF 12 HERSHEY CANDY BARS

SLOWLY HEAT CREAM ON STOVE, BREAK CANDY BARS IN SMALL PIECES AND SLOWLY ADD TO WARM CREAM. STIR UNTIL MELTED CANDY IS FULLY MIXED.

WILD RICE-SAUSAGE CASSEROLE

½ LB. BULK PORK SAUSAGE 1 MED. ONION CHOPPED1 MED. GREEN PEPPER, CHOPPED ½ CUP CHOPPED CELERY1 (6 OZ.) PKG. UNCLE BEN'S LONG GRAIN & WILD RICE MIX1 (4 OZ.) PKG. WILD RICE, RINSED (*)1 (10 3/4 OZ.) CAN CREAM OF CHICKEN SOUP, UNDILUTED1 (10 3/4 OZ.) CAN CREAM OF MUSHROOM SOUP, UNDILUTED1 CUP SHREDDED SHARP CHEDDAR CHEESE1 (4 OZ.) CAN SLICED MUSHROOMS, DRAINED

* CAN ALSO USE 1 (7 OZ.) PKG. WILD PECAN RICE (ONLY USE ½ PKG.)

BROWN SAUSAGE IN A SKILLET; DRAIN, RESERVING DRIPPINGS. SAUTE ONION, GREEN PEPPER AND CELERY IN DRIPPINGS UNTIL DONE. COMBINE SAUSAGE, SAUTEED VEGETABLES, LONG GRAIN AND WILD RICE MIX (INCLUDING SEASONING PACKET), WILD RICE, SOUP, CHEESE AND MUSHROOMS; MIX WELL. SPOON INTO A SHALLOW 2-QUART CASSEROLE. COVER AND BAKE AT 325 DEGREES FOR 1 HOUR OR UNTIL DONE. YIELD: 8 SERVINGS. BARBARA JEAN

LIMA AND APPLE BAKE

1 LB. HOT BULK PORK SAUSAGE 1/3 CUP WATER1 CUP COARSELY CHOPPED ONION3 UNPEELED, RED-SKINNED, CORED APPLES, SLICED IN EIGHTHS1 CUP KETCHUP 2 (10 OZ.) PKG. FROZEN BABY LIMA BEANS, COOKED ACCORDING TO PKG. DIRECTIONS2 TBSP. PREPARED MUSTARD 1 TBSP. BROWN SUGAR1 TSP. WORCESTERSHIRE SAUCE ¼ TSP. CAYENNE PEPPER¼ TSP. BLACK PEPPER ½ TSP. GROUND CUMIN

CRUMBLE AND BROWN SAUSAGE IN HEAVY FRYING PAN; DRAIN AND DISCARD FAT. ADD ONION AND APPLES TO SAUSAGE; SAUTE UNTIL ONIONS AND APPLES SOFTEN. ADD UNDRAINED LIMA BEANS AND REMAINING INGREDIENTS. BAKE UNCOVERED AT 350 DEGREES FOR 40-50 MINUTES OR UNTIL MIXTURE IS BUBBLY. SERVE WITH CORNBREAD. BARBARA JEAN

SPAGHETTI WITH MEAT SAUCE

1 ONION, FINELY CHOPPED3 TBSP. OLIVE OIL 1 CAN TOMATO PASTE1 SM. CAN CHOPPED MUSHROOMS (STEMS & PIECES) 1 ½ CANS WATER 1 TBSP. CHILI POWDER1 TBSP. CUMIN SEED 1 LGE. BUD GARLIC, CHOPPED

PUT OLIVE OIL IN PAN AND BROWN ONIONS SLOWLY. ADD MUSHROOMS, GARLIC AND TOMATO PASTE; MIX WELL. THEN ADD WATER. HEAT TO BOILING ON LOW FIRE. SEASON WITH SALT, PEPPER, CHILI POWDER AND CUMIN SEED.

3 TBSP. OLIVE OIL 3/4 LB. GROUND BEEF3/4 LB. GROUND PORK 1 BUD GARLIC, CHOPPED12 SALTINES, MASHED FINEMILK TO MAKE THE MIXTURE SOFT AND MOIST (ABOUT 1 CUP)

MIX MEAT WITH OTHER INGREDIENTS AND BROWN IN OLIVE OIL. ADD YOUR SAUCE AND COOK SLOWLY FOR ABOUT AN HOUR. STIR OFTEN. YOU MAY ADD EXTRA MILK. SERVE OVER SPAGHETTI. BARBARA

QUICK & EASY JAMBALAYA

1 ½ CUPS RAW RICE ½ STICK MARGARINE

1 CAN BEEF CONSUMME 1 CAN ONION SOUP1 LENGTH SMOKE SAUSAGE, SLICED

MIX ALL INGREDIENTS AND BAKE COVERED AT 400 DEGREES FOR 45 MINUTES. STIR AND BAKE 15 MINUTES MORE. BARBARA

JAMBALAYA

5 LB. CHICKEN MEAT (BREASTS & THIGHS WORK BEST, BOILED & TAKEN OFF THE BONE)1 PKG. REGULAR JIMMY DEAN BULK SAUSAGE2 CANS CONDENSED FRENCH ONION SOUP3 CANS BEEF BROTH 3 SM. CANS TOMATO SAUCE2 STICKS MARGARINE, SLICED4 CUPS UNCLE BEN’S CONVERTED RICE (NOT INSTANT)1 CUP GREEN ONIONS 1 CUP GREEN PEPPERS

BROWN SAUSAGE AND DRAIN. COMBINE ALL INGREDIENTS IN LARGE BAKING PAN WITH COVER. (YOU MAY USE ALUMINUM FOIL AS COVER IF NEEDED). BAKE AT 375 DEGREES FOR 1 HOUR AND 15 MINUTES. SERVES 30.

NOTE: OTHER INGREDIENTS MAY BE ADDED TO THIS RECIPE, SUCH AS 1 LB. OF SHRIMP, CRAWFISH TAILS OR DICED HAM.

PERFECT EVERY TIME JAMBALAYA

½ LB. BACON 2 LB. PEELED RAW SHRIMP2 MED. ONIONS, CHOPPED 2 RIBS CELERY, CHOPPED1 CUP CHOPPED PARSLEY 1 MED. BELL PEPPER, CHOPPED1 TSP. GARLIC POWDER½ CUP GREEN ONION TOPS, CHOPPED

2 ½ TSP. SALT 8 CUPS WATERDASH OF RED OR BLACK PEPPER4 CUPS RAW LONG GRAIN RICE2 TSP. KITCHEN BOUQUET

IN A HEAVY 6 QUART POT, BROWN THE BACON UNTIL IT IS CRISP. REMOVE THE BACON AND LEAVE THE DRIPPINGS IN THE POT. BROWN THE ONIONS TO A GOLDEN BROWN COLOR. ADD THE CELERY, PARSLEY, BELL PEPPER AND ONION TOPS AND COOK OVER MEDIUM HEAT ABOUT 10 MINUTES. ADD SALT AND PEPPER TO TASTE. ADD WATER, KITCHEN BOUQUET AND BACON. AS SOON AS MIXTURE COMES TO A BOIL, ADD THE SHRIMP. COOK OVER MEDIUM HEAT ABOUT 10 MINUTES AND THEN ADD THE RICE. COOK ABOUT 10 MINUTES BEFORE COVERING THE POT. COVER AND COOK UNTIL RICE IS DONE. STIR RICE ONCE ONLY DURING THE COOKING TO ALLOW JUICES TO SPREAD EVENLY. SERVES 10-12.

CROCKPOT PASTA-LAYA

1 LB. SMOKE SAUSAGE SLICED INTO ¼” ROUNDS½ LB. BONELESS PORK CHOPS, CUBED1 LB. BONELESS CHICKEN, CUT INTO CUBES1 ½ CUPS CHOPPED ONIONS 1 BELL PEPPER, CHOPPED1 RIB CELERY, CHOPPED 4 TSP. GARLIC, MINCED1 TBSP. CREOLE SEASONING 1 CAN ROTEL TOMATOES1 CAN STEWED TOMATOES 2 CUPS WATER1 LB. COOKED SPAGHETTI

BROWN THE SAUSAGE, DRAIN AND PUT INTO THE SLOW COOKER. BROWN THE CHICKEN AND PORK IN THE GREASE FROM THE SAUSAGE AND PLACE IN SLOW COOKER. ADD A LITTLE OLIVE OIL TO GREASE, IF NEEDED. SAUTE ONIONS, BELL PEPPER, CELERY AND GARLIC IN SAME PAN. DRAIN OFF ANY

EXCESS OIL. PUT IN SLOW COOKER. ADD REMAINING INGREDIENTS EXCEPT SPAGHETTI. COOK ON LOW FOR 6 ½ HOURS. SERVE OVER SPAGHETTI.

CHICKEN RUS

1/3 CUP FLOUR ½ CUP SALAD OIL1 LGE. ONION, CHOPPED 2 CLOVES GARLIC, MINCED 1 CAN TOMATO PASTE 3 CUPS WATER4 STALKS CELERY, CHOPPED 2 TSP. SALT 1 GREEN PEPPER, CHOPPED PEPPER TO TASTEDASH OF WORCHESTERCHIRE SAUCE 1 CHICKEN, CUT UP

OVER LOW HEAT, BROWN FLOUR IN OIL. ADD ONION AND GARLIC, COOK UNTIL LIGHT BROWN. MIX IN TOMATO PASTE. COOK SLOWLY FOR 20 MINUTES. BLEND IN WATER. ADD CELERY, GREEN PEPPER, SALT, PEPPER, WORCHESTERCHIRE SAUCE AND CHICKEN. COVER AND SIMMER ABOUT 2 HOURS, STIRRING OCCASIONALLY. SERVE OVER RICE. BARBARA

PORK CHOP JAMBALAYA

2 LB. PORK CHOPS SALT & PEPPER¼ “ OIL IN BOTTOM OF POT 1 CUP CHOPPED ONIONS3/4 CUP CHOPPED BELL PEPPER ¼ CUP CHOPPED CELERY1 CUP WATER 4 CUPS COOKED RICE1 ½ CUP CHOPPED GREEN ONION TOPS

BROWN PORK CHOPS THAT HAVE BEEN SEASONED TO TASTE. REMOVE CHOPS FROM POT. SAUTE ONIONS, BELL PEPPER AND CELERY IN OIL THAT CHOPS WERE BROWNED IN. REMOVE ALL OIL FROM THE POT THAT YOU CAN AND ADD A SMALL AMOUNT OF WATER TO FORM A GRAVY. PUT CHOPS BACK INTO THE POT. COOK ON MEDIUM HEAT FOR ABOUT 20 MINUTES. ADD COOKED

RICE AND ONION TOPS AND STIR WELL. COVER AND SIMMER FOR 10 MINUTES. SERVES 4.

GARLIC PARMESAN PORK CHOPS

6 – ½” THICK PORK CHOPS ¼ CUP BUTTER OR MARGARINE, DIVIDED½ TSP. SALT ¼ CUP WHIPPING CREAM½ TSP. PEPPER 1 ½ TSP. GARLIC, MINCED¼ CUP MILK 1/3 CUP CHICKEN BROTH2 TBSP. DIJON MUSTARD ½ CUP PARMESAN CHEESE, GRATED1 CUP ITALIAN BREAD CRUMBS

SPRINKLE PORK CHOPS EVENLY WITH SALT AND PEPPER. STIR TOGETHER MILK AND MUSTARD. DIP PORK CHOPS IN MILK MIXTURE AND DREDGE IN BREAD CRUMBS. PLACE PORK CHOPS ON A RACK IN BROILER PAN. BAKE PORK CHOPS AT 375 DEGREES FOR 30 MINUTES OR UNTIL DONE. MELT 1 TABLESPOON BUTTER IN SAUCEPAN OVER MEDIUM HEAT, ADD GARLIC AND SAUTE 3 – 4 MINUTES. STIR IN CREAM, BROTH AND CHEESE. REDUCE HEAT AND SIMMER 3 – 4 MINUTES. WHISK IN REMAINING 3 TABLESPOONS BUTTER UNTIL MELTED. SERVE WITH PORK CHOPS. MAKES 4 – 6 SERVINGS.

SHRIMP MOSCA

5 LB. SHRIMP, LARGE & RAW, UNPEELED1 (14 OZ.) BOTTLE OLIVE OIL1 STICK BUTTER OR MARGARINE, MELTED1 BOTTLE ITALIAN OIL DRESSING (E.G. WISHBONE)1 (5 OZ.) BOTTLE LEA & PERRIN 4 LGE. CLOVES GARLIC2 SLICED LEMONS ½ PKG. CRAB BOIL SEVERAL BAY LEAVES SALT & PEPPER TO TASTE

COMBINE EVERYTHING BUT SHRIMP. POUR MIXTURE OVER RAW SHRIMP. MAKE SURE THE SHRIMP ARE COMPLETELY COVERED. BAKE FOR 25-30 MINUTES AT 450 DEGREES. REMOVE BAY LEAVES AFTER BAKING. SERVES 5.

OYSTERS MOSCA

4 DOZ. OYSTERS ½ CUP CELERY, CHOPPEDABOUT ½ CUP OYSTER LIQUID ½ CUP GREEN ONION, CHOPPED½ TSP. THYME 1 STICK BUTTER¾ TSP. OREGANO 2 TBSP. PARSLEY3 TOES GARLIC, FINELY CHOPPED OR 1 TSP. POWDERED GARLIC¼ TSP. RED PEPPER SALT & PEPPER TO TASTE1 CUP SEASONED BREAD CRUMBS

SAUTE ONION IN BUTTER, ADD SEASONINGS, CELERY AND GARLIC. ADD OYSTERS. WHEN EDGES CURL, ADD LIQUID. FOLD IN 1 CUP SEASONED BREAD CRUMBS. BAKE AT 350 DEGREES FOR 15 – 20 MINUTES.

NOTE: THIS MAY ALSO BE LAYERED IN A CASSEROLE DISH, STARTING WITH OYSTERS, THEN MIXTURE AND TOPPED WITH CHEESE AND BREAD CRUMBS.

SPICY CABBAGE

1 LB. GROUND BEEF OR VEAL 1 LGE. ONION, CHOPPED ½ TSP. PEPPER ½ BELL PEPPER, CHOPPED6 TSP. GARLIC, CHOPPED 1 TSP. SALT1/2 TSP. OREGANO18 OZ. CAN ROTEL TOMATOES WITH GREEN CHILIES1 (8 OZ.) CAN TOMATO SAUCE ½ CUP RAW RICE1 CABBAGE (ABOUT 2 LB.), SHREDDED

1 CUP GRATED AMERICAN OR CHEDDAR CHEESEFRY TOGETHER FIRST 7 INGREDIENTS AFTER MIXING THEM WELL TOGETHER. FRY IN SMALL AMOUNT OF LIGHT OIL. WHEN COMPLETED, REMOVE FROM FIRE AND SET ASIDE. MIX THE NEXT 3 INGREDIENTS (TOMATOES, TOMATO SAUCE AND RICE) TOGETHER THOROUGHLY IN A BOWL AND SET ASIDE. SHRED CABBAGE, SET ASIDE; CUT OR GRATE CHEESE; SET ASIDE. MIXTOGETHER ALL FRIED INGREDIENTS (FIRST 7), TOMATOES AND RICE MIXTURE REAL WELL. IN BUTTERED 9X13X2 INCH PAN, LAYER 1/2 MEAT MIXTURE, 1/2 CABBAGE AND 1/2 CHEESE. REPEAT LAYER, ENDING WITH CHEESE. COVER PAN WELL WITH ALUMINUM FOIL. BAKE COVERED FOR 1 ½ TO 2 HOURS IN 350 DEGREE OVEN. MAKES 8 TO 10 SERVINGS. THIS WILL LOOK LIKE ITALIAN LASAGNA.

SMOTHERED CABBAGE

2 TBSP. OLIVE OIL 6 CLOVES GARLIC, MINCED1 LGE. OR 2 MED. ONIONS, THINLY SLICED1 “FOOT” SAUSAGE, SKINNED AND SLICED1 LGE. OR 2 MED. APPLES, CORED AND JULIENNED½ CUP VINEGAR (APPLE CIDER OR WINE)¼ - ½ CUP WATER OR WHITE WINE¼ CUP SUGAR 1 HEAD CABBAGE, THINLY SLICED

SAUTE ONION AND GARLIC IN OIL. ADD SAUSAGE AND APPLE. SAUTE. ADD LIQUIDS AND SUGAR. MIX WELL AND ADD CABBAGE. COVER TIGHTLY TO STEAM. ALLOW CABBAGE TO SIMMER, TURNING EVERY 5 – 8 MINUTES. CARAMELIZES AND BEGINS TO BROWN AFTER ABOUT 40 MINUTES. SALT AND PEPPER TO TASTE.

RICE DRESSING CASSEROLE

1 LB. GROUND MEAT 1 CUP RAW RICE1 CAN CREAM OF MUSHROOM SOUP1 CAN ONION SOUP 1 STALK CELERY, DICEDSALT & RED PEPPER TO TASTE 1/4 BELL PEPPER, DICED2 PODS GARLIC, CHOPPED 1/4 CUP ONION TOPS¼ CUP PARSLEY

BROWN GROUND MEAT AND DRAIN WELL. COMBINE ALL INGREDIENTS IN A 2 QUART CASSEROLE DISH AND COVER TIGHTLY WITH ALUMINUM FOIL. BAKE IN 350 DEGREE OVEN FOR 1 HOUR. SERVES 6-8. KAREN BERTRAND

RANCH STYLE CASSEROLE

2 LB. GROUND MEAT 1 TBSP. WORCESTERSHIRE SAUCE2 CLOVES GARLIC, MINCED 1 (16 OZ.) CAN RANCH STYLE BEANSSALT & PEPPER TO TASTE ½ MED. ONION, CHOPPED1/3 CUP COOKED RICE ½ MED. BELL PEPPER, CHOPPED½ CUP PROCESSED CHEESE, GRATED2 TBSP. BARBECUE SAUCE

ADD GARLIC, SALT AND PEPPER TO MEAT AND MIX WELL. IN A LARGE SKILLET, COOK MEAT WITH THE VEGGIES UNTIL DONE. ADD THE SAUCES AND THE BEANS. SIMMER ABOUT 5 MINUTES. STIR IN RICE. POUR INTO A CASSEROLE DISH AND TOP WITH CHEESE. BAKE IN PREHEATED 350 DEGREE OVEN TILL BUBBLY AND GRATED CHEESE IS MELTED. MAKES 8 SERVINGS.

HODGEPODGE CASSEROLE

1 LB. GROUND BEEF 2 CUPS COOKED MACARONI1 SM. ONION, CHOPPED 1 BELL PEPPER, CHOPPED1 ½ CUPS SHREDDED CHEDDAR CHEESE2 TBSP. GARLIC, CHOPPED 1(15 OZ.) CAN TOMATO SAUCE1 (3 OZ.) PKG. CREAM CHEESE½ CUP CRUMBLED CHEESE CRACKERS (SUCH AS CHEEZ-IT)1 (8 OZ.) CONTAINER SOUR CREAM)

PREHEAT OVEN TO 375 DEGREES. IN A MEDIUM SKILLET, BROWN GROUND BEEF, ONION, BELL PEPPER AND GARLIC. ADD TOMATO SAUCE. COVER AND SIMMER 10 MINUTES ON LOW HEAT. IN A SMALL BOWL, COMBINE CREAM CHEESE AND SOUR CREAM. IN AN 8” (2 QUART) CASSEROLE, ALTERNATELY LAYER THE MEAT MIXTURE, SOUR CREAM AND CREAM CHEESE, MACARONI AND CHEDDAR CHEESE UNTIL USED UP. TOP WITH CRACKER CRUMBS. BAKE AT 375 DEGREES FOR 30 MINUTES OR UNTIL CASSEROLE IS HOT AND BUBBLY.

RAVIOLI CASSEROLE

1 ½ LB. GROUND BEEF 1 MED. ONION, CHOPPED1 CLOVE GARLIC, MINCED 2 (8 OZ.) CANS TOMATO SAUCE1 (14 OZ.) CAN STEWED TOMATOES1 TSP. DRIED CRUSHED OREGANO 1 TSP. TALIAN SEASONINGSALT & PEPPER TO TASTE1 (10 OZ.) PKG. FROZEN CHOPPED SPINACH, THAWED1 (16 OZ.) PKG. PASTA (YOUR CHOICE), COOKED & DRAINED½ CUP GRATED PARMESAN CHEESE1 ½ CUPS SHREDDED MOZZARELLA CHEESE

IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT, BROWN GROUND BEEF, ONION AND GARLIC. COOK UNTIL ONION BECOMES CLEAR AND SOFT, APPROXIMATELY 20 MINUTES. DRAIN EXCESS FAT. TRANSFER MEAT MIXTURE TO CROCK POT. ADD THE TOMATOES, TOMATO SAUCE, OREGANO, ITALIAN

SEASONING, SALT AND PEPPER, STIRRING TO BREAK UP THE STEWED TOMATOES. COVER AND COOK ON LOW FOR 7-8 HOURS OR ON HIGH FOR 3 ½-4 HOURS. DURING THE LAST 30 MINUTES OF COOKING, TURN ON HIGH IF ON LOW. STIR IN THE COOKED PASTA, SPINACH AND CHEESE. SERVE IMMEDIATELY WHEN MOZZARELLA CHEESE IS MELTED. SERVES 6.

MANHANDLER STEAK WITH GRAVY

¾ LB. ROUND STEAK, TENDERIZED ¾ CUP WATERSMALL AMOUNT OF OIL ½ ENVELOPE ONION SOUP MIX1 CAN CREAM OF MUSHROOM SOUP, SLIGHTLY DILUTED WITH WATER

SALT AND PEPPER STEAK. LIGHT BROWN IN SMALL AMOUNT OF OIL. REMOVE STEAK AND PLACE IN A CASSEROLE DISH. SPRINKLE ONION SOUP MIX OVER STEAK. POUR MUSHROOM SOUP AND WATER OVER ALL. COVER AND BAKE AT 325 DEGREES UNTIL STEAK IS TENDER, ABOUT 2 HOURS. CHECKOFTEN AND ADD WATER AS NEEDED. SERVES 2- 4.

BEEF STEW

2 TBSP. CORN OIL ¼ TSP. PEPPER2 LB. BONELESS BEEF, CUT IN 1 INCH CUBES1 MED. ONION, COARSELY CHOPPED2 CLOVES GARLIC, MINCED1 CUP WATER 1 ½ TSP. SALT2 CANS CAMPBELL BEEF BROTH¼ TSP. DRIED THYME LEAVES 1 BAY LEAF1 CUP SLICED CELERY3 CUPS CUBED, PEELED POTATOES4 CARROTS, PEELED & CUT IN ½” SLICES1 CUP CANNED PEAS, DRAINED

½ CUP CORNSTARCH, MIXED WITH 1/3 CUP WATER

IN 5 QUART DUTCH OVEN OR SAUCEPOT, HEAT CORN OIL OVER MEDIUM HEAT. ADD BEEF AND BROWN, TURNING FREQUENTLY. REMOVE BEEF AND SET ASIDE. ADD ONION AND GARLIC. STIRRING, COOK 1 TO 2 MINUTES OR UNTIL TENDER. ADD WATER, BROTH, SALT, THYME, PEPPER AND BAY LEAF. BRING TO BOIL OVER HIGH HEAT. REDUCE HEAT TO LOW, COVER AND SIMMER 30 MINUTES. ADD POTATOES, CARROTS AND CELERY. COVER AND COOK 20 MINUTES. ADD PEAS, COOKING 10 MINUTES OR UNTIL BEEF IS TENDER. RESTIR CORNSTARCH AND WATER. STIR INTO STEW, STIRRING CONSTANTLY. BRING TO BOIL AND COOK FOR 1 MINUTE. MAKES 6—8 SERVINGS.

CRAWFISH ETOUFFEE

1 LB. PEELED CRAWFISH TAILS 1 MED. ONION, CHOPPED FINE2 CLOVES GARLIC, MINCED 1 TBSP. FLOUR 2 CUPS WATER 1 STICK BUTTER ½ GREEN BELL PEPPER 1 TBSP. PAPRIKA1 TBSP. EACH PARSLEY & ONION TOPSSALT & PEPPER OR RED PEPPER, TO TASTE

MELT BUTTER IN DEEP THICK FRYING PAN ON LOW HEAT. ADD CHOPPED ONIONS, BELL PEPPER & GARLIC TO POT. SAUTE WELL FOR AT LEAST 10 MINUTES. STIR IN FLOUR. SEASON CRAWFISH TAILS WITH SALT, PEPPER AND PAPRIKA. ADD TO OTHER INGREDIENTS AND ADD THE 2 CUPS OF WATER. STIR AND COOK SLOWLY FOR ABOUT 20 MINUTES. KAREN BERTRAND

CRAWFISH SOUP

2 LB. PEELED CRAWFISH TAILS 1 STICK BUTTER OR MARGARINE4 CANS CREAM OF POTATO SOUP

3 CANS CREAMED CORN 1 QUART (4 CUPS) WHOLE MILK1 CONTAINER CHOPPED 'LOUISIANA SEASONING'SMALL AMOUNT OF LIQUID CRAB BOIL'CAJUN SEASONING' TO TASTE OR SALT & PEPPER, ETC.

COOK SEASONING WITH BUTTER OR MARGARINE FOR FEW MINUTES. ADD CRAWFISH AND COOK FOR ABOUT 10 - 15 MINUTES. ADD ALL OTHER INGREDIENTS. SIMMER OVER LOW FIRE FOR ABOUT 30 - 45 MINUTES. STIR OFTEN, UNTIL THOROUGHLY HEATED. SERVES 10. KAREN BERTRAND

CRAWFISH/CORN SOUP

2 STICKS MARGARINE, MELTED 1 LGE. ONION2 CELERY RIBS 1 BUNCH GREEN ONIONS1 BELL PEPPER 2 LB. CRAWFISH1 CAN NIBLETS CORN (REGULAR)1 CAN NIBLETS CREAM STYLE CORN1 TSP. LIQUID ZATARAIN’S CRAB BOIL, OR TO TASTE1 ½ - 2 PINTS HEAVY CREAM

SAUTE ONIONS, CELERY, GREEN ONIONS AND BELL PEPPER IN BUTTER TILL TENDER. ADD CRAWFISH AND COOK TILL TENDER (ABOUT 10 MINUTES). ADD 2 CANS CORN TO MIXTURE AND 1 ½ -2 PINTS HEAVY CREAM AND CRAB BOIL. SIMMER FOR 1 HOUR. THICKEN WITH 3 TABLESPOONS CORNSTARCH DILUTED IN A LITTLE WATER IF IT IS TOO THIN. SERVES 8 - 10.

CRAWFISH MONICA

1 PINT HALF & HALF 1 STICK BUTTER½ PINT WHIPPING CREAM SALT & PEPPER TO TASTE6 GREEN ONIONS, CHOPPED 1 LB. FETTUCCINE

1 LB. CRAWFISH TAILS WITH FAT¾ CUP GRATED PARMESAN CHEESE2 CLOVES GARLIC, MINCED

OPTIONAL SEASONINGS: THYME, CAYENNE PEPPER OR TONY CHACHERE’S

COMBINE CREAMS IN POT, REDUCE HEAT SLIGHTLY AND COOK ABOUT 10 MINUTES. SAUTE ONIONS IN BUTTER. ADD CRAWFISH, SEASONING AND CREAM. REDUCE HEAT A LITTLE MORE AND COOK UNTIL CREAMY. POUR OVER COOKED PASTA, ADD CHEESE AND TOSS. SERVES 6.

QUICK CRAB SOUP

2 (6 ½ OZ.) CANS WHITE CRAB MEAT1 CAN CREAM OF ASPARAGUS SOUP1 CAN CREAM OF MUSHROOM SOUP½ PT. WHIPPING CREAM CAYENNE PEPPER TO TASTE

MIX ALL AND SIMMER 30-45 MINUTES.

CRAB AND CORN SOUP

1 LB. CLAW CRAB MEAT 1 PINT HALF & HALF¼ CUP GREEN ONIONS 2 TBSP. LIQUID CRAB BOIL1 STICK BUTTER 2 CANS CORN2 CANS CREAM CORN 2 CANS WHOLE MILKSALT & PEPPER 2 CANS CREAM OF CELERY SOUP

MELT BUTTER. SAUTE GREEN ONIONS. ADD CELERY SOUP, CRAB MEAT, LIQUID CRAB BOIL, SALT AND PEPPER. SIMMER A FEW MINUTES, STIRRING CONSTANTLY. ADD REMAINING

INGREDIENTS. SIMMER FOR 20 MINUTES. SOUP WILL APPEAR WTERY. LET IT SET A WHILE UNTIL IT THICKENS. KAREN

CRAWFISH LOUISE

1 LB. CRAWFISH TAILS 1 TBSP. PUREED GARLIC1 TBSP. BUTTER 1 PEELED TOMATO3 TBSP. OLIVE OIL ½ CUP ITALIAN BREAD CRUMBS1 BUNCH GREEN ONIONS ½ CUP PARMESAN CHEESE½ LB. MUSHROOMS, SLICED

HEAT CRAWFISH TAILS SEPARATELY AND SET ASIDE. MELT BUTTER AND OIL; SAUTE GREEN ONIONS, GARLIC AND MUSHROOMS. ADD TOMATO; CRAWFISH, BREAD CRUMBS AND PARMESAN CHEESE. HEAT THOROUGHLY. MAKES 2 10 OUNCE CASSEROLE SERVINGS.

CRAWFISH & SHRIMP JAMBALAYA

1 LB. SMOKED SAUSAGE ½ CUP OIL1 CUP ONION, CHOPPED 3/4 BELL PEPPER, CHOPPED 1/4 CUP CELERY, CHOPPED 1 (8 OZ.) CAN TOMATO SAUCE1 CUP GREEN ONIONS, CHOPPED SALT & PEPPER TO TASTE2 CUPS RICE, UNCOOKED 4 CUPS WATER 1 LB. CRAWFISH TAILS 1 LB. SHRIMP, RAW

SLICE SAUSAGE THINLY AND FRY IN OIL. REMOVE FROM POT AND DRAIN ON PAPER TOWEL. ADD THE ONION, CELERY, BELL PEPPER AND SAUTE IN THE OIL LEFT IN THE POT. ADD THE TOMATO SAUCE AND SEASON TO TASTE. SLOW COOK FOR 30 MINUTES. ADD THE RICE, GREEN ONION, WATER, SHRIMP, CRAWFISH AND SAUSAGE. BRING IT ALL TO A BOIL WHEN THE RICE HAS ALMOST ABSORBED ALL THE WATER, STIR WELL WITH A FORK, COVER AND ALLOW TO SIMMER FOR 15 MINUTES.

LOW FAT ZESTY SHRIMP AND PASTA

1 LB. LGE. SHRIMP, PEELED AND DEVEINED1 CUP PREPARED ZESTY FAT FREE ITALIAN SALAD DRESSING MIX2 CUPS SLICED FRESH MUSHROOMS1 SM. ONION, THINLY SLICED1 – 14 OZ. CAN ARTICHOKE HEARTS, DRAINED AND CUT INTO HALVES1 TBSP. CHOPPED PARSLEY1 – 9 OZ. PKG. PASTA, ANY VARIETY, COOKED AS DIRECTED ON PACKAGE ¼ CUP GRATED PARMESAN CHEESE

COOK AND STIR SHRIMP AND ½ CUP OF THE SALAD DRESSING IN LARGE SKILLET ON MEDIUM HEAT 2 MINUTES. ADD MUSHROOMS, ONION, ARTICHOKE HEARTS AND PARSLEY. CONTINUE COOKING UNTIL SHRIMP ARE PINK AND VEGETABLES ARE TENDER. TOSS WITH HOT COOKED PASTA AND REMAINING SALAD DRESSING. SPRINKLE WITH CHEESE.

CRAWFISH BISQUE

3 LB. CRAWFISH 2 OZ. OLIVE OIL½ CUP CHOPPED GREEN BELL PEPPER1 TSP. PAPRIKA 1 TBSP. TOMATO PASTE1/8 TSP. CAYENNE 3 CUPS HEAVY CREAM2 QT. WATER ½ CUP CHOPPED TOMATO½ CUP CHOPPED ONION 2 OZ. (4 TBSP.) BRANDY

BOIL CRAWFISH IN LARGE POT OF WATER; DRAIN AND COOL UNTIL CRAWFISH CAN BE EASILY HANDLED. REMOVE TAIL MEAT AND SAVE SHELLS. REFRIGERATE TAIL MEAT. HEAT OIL IN LARGE SAUCEPAN OR DUTCH OVEN. ADD CRAWFISH SHELLS,

PAPRIKA AND CAYENNE; SAUTE 5 MINUTES. ADD WATER AND BRING TO A BOIL. REDUCE HEAT AND SIMMER 30 MINUTES. STRAIN LIQUID INTO ANOTHER PAN; CRUSH SHELLS TO REMOVE REMAINING LIQUID. DISCARD SHELLS. RETURN TO HEAT AND ADD ONION, BELL PEPPER, PASTE, CREAM AND TOMATO. SIMMER 1 HOUR, STIRRING FREQUENTLY. ADD BRANDY AND TAIL MEAT. SIMMER 10 MINUTES. MAKE 8 SERVINGS.

SHRIMP WITH GRITS & BARBECUE SAUCE

1 CUP HEAVY CREAM 4 CUPS WATER2 CUPS QUICK COOKING GRITS 1 STICK BUTTER1 ½ LB. SHRIMP, PEELED & DEVEINEDSALT & PEPPER TO TASTE

HEAT THE CREAM AND WATER TO A BOIL. ADD THE BUTTER, SALT AND PEPPER. SLOWLY ADD THE GRITS WHILE STIRRING, THEN REDUCE HEAT TO LOW AND COOK 20 MINUTES, STIRRING FREQUENTLY, UNTIL GRITS ARE DONE AND LIQUID IS ABSORBED. CHECK FREQUENTLY TO INSURE GRITS ARE NOT SCORCHED. PAN FRY SHRIMP IN 1 – 2 TABLESPOONS BUTTER, STIRRING CONSTANTLY OVER MEDIUM-HIGH HEAT UNTIL THEY COLOR AND ARE ALMOST DONE (ABOUT 5 MINUTES FOR LARGE SHRIMP). PLACE YOUR DESIRED BARBECUE SAUCE OVER SHRIMP AND SIMMER 1 MINUTE BEFORE SERVING WITH GRITS. SERVES 6.

OYSTERS ITALIANO

3 DOZ. OYSTERS, DRAINED WELL ON PAPER TOWELS¼ CUP BUTTER OR MARGARINE, MELTED½ CUP OLIVE OIL JUICE OF 1 LEMON6 CLOVES GARLIC, MINCED 1 CUP SEASONED BREAD CRUMBS

3/4 CUP GRATED PARMESAN CHEESE2/3 CUP MINCED PARSLEY 2 CUPS ARTICHOKE HEARTS1 CUP CHOPPED SHALLOTSSALT, PEPPER & TABASCO TO TASTE

COOK OYSTERS TILL EDGES BEGIN TO CURL, DRAIN AND PLACE IN SHALLOW BAKING DISH. ARRANGE ARTICHOKE HEARTS IN PAN WITH OYSTERS. IN SMALL PAN, MELT BUTTER; ADD OLIVE OIL AND SAUTE SHALLOTS AND GARLIC FOR 1 MINUTES. ADD PARSLEY AND POUR OVER OYSTERS. SQUEEZE JUICE OF LEMON OVER THIS. SALT, PEPPER & TABASCO TO TASTE. TOP WITH BREAD CRUMBS, THEN PARMESAN CHEESE. BAKE IN A 400 DEGREE OVEN FOR 20 MINUTES OR TILL BROWNED AND BUBBLY.

CRABMEAT AU GRATIN

1 LGE. WHITE ONION, FINELY CHOPPED 3 RIBS CELERY, FINELY CHOPPED ½ LB. BUTTER OR MARGARINE4 TSP. FLOUR 2 EGG YOLKS1 TSP. MINCED GARLIC 2 LBS. CRABMEAT1 SM. CAN CREAM 12-14 OZ. GRATED CHEDDAR CHEESESALT, PEPPER & CAYENNE PEPPER TO TASTE

SAUTE ONIONS, CELERY AND GARLIC IN BUTTER UNTIL SOFT. BLEND FLOUR IN WELL WITH THE MIXTURE. POUR IN CREAM GRADUALLY, STIRRING CONSTANTLY. ADD EGG YOLKS, SALT AND PEPPER. COOK FOR 5 MINUTES. ADD CRABMEAT; THEN ADD CHEESE, LITTLE BY LITTLE. BLEND WELL ALONG WITH A LITTLE CAYENNE PEPPER. TRANSFER TO A GREASED CASSEROLE DISH. SPRINKLE WITH SOME REMAINING CHEDDAR CHEESE. BAKE AT 350 DEGREES FOR 15 TO 20 MINUTES UNTIL SET. SERVES 4-6.

SHRIMP AND CRABMEAT AU GRATIN

1 MED. ONION, CHOPPED 2 GREEN ONIONS, CHOPPED1 RIB CELERY, CHOPPED ½ CUP BUTTER¼ CUP FLOUR 1 CUP HALF & HALF¼ CUP DRY WHITE WINE 1 TBSP. FRESH PARSLEY1 EGG, BEATEN 1 LB. CRABMEAT1 LB. SHRIMP, COOKED & PEELED2 TBSP. GRATED ROMANO CHEESE5 OZ. GRATED CHEDDAR CHEESE 1 TSP. SALT¼ TSP. BLACK PEPPER ¼ TSP. RED PEPPER1 ½ TSP. LEMON JUICE BREAD CRUMBS

SAUTE ONIONS AND CELERY IN BUTTER UNTIL SOFT. STIR IN FLOUR AND ADD HALF & HALF SLOWLY TO MAKE A SMOOTH SAUCE. REMOVE FROM HEAT. ADD WHITE WINE AND STIR TO COMBINE. ADD REMAINING INGREDIENTS EXCEPT BREAD CRUMBS. BLEND CAREFULLY AND PUT IN A 1 ½ QUART CASSEROLE DISH. TOP WITH BREAD CRUMBS. BAKE 20 MINUTES AT 350 DEGREES. MAKES 6—8 SERVINGS.

SPINACH AND SHRIMP FLORENTINE

1 LB. UNPEELED MED. FRESH SHRIMP4 CHICKEN BREAST HALVES, SKINNED & BONED 2 TBSP. BUTTER¼ TSP. GARLIC POWDER ¼ TSP. PEPPER½ CUP DRY WHITE WINE 2 TBSP. BUTTER2 (10 OZ.) PKG. FROZEN CHOPPED SPINACH1 (8 OZ.) PKG. CREAM CHEESE, CUBED2 TBSP. GRATED PARMESAN CHEESE1 (10 ¼ OZ.) CAN CREAM OF MUSHROOM SOUP (UNDILUTED)1 (10 ¼ OZ.) CAN CREAM OF CELERY SOUP (UNDILUTED)

2 TBSP. FINE DRY BREADCRUMBS

OPTIONAL - LEMON SLICES, HALVED ADDITIONAL COOKED SHRIMP FRESH PARSLEY SPRIGS

PEEL AND DEVEIN SHRIMP. SET ASIDE. SPRINKLE CHICKEN WITH PEPPER AND GARLIC POWDER. PLACE IN A LIGHTLY GREASED 13X9X2 INCH BAKING PAN. DOT WITH 2 TABLESPOONS BUTTER AND POUR WINE OVER THE TOP. BROIL 7 INCHES FROM HEAT 8 TO 10 MINUTES OR UNTIL LIGHTLY BROWNED. TURN ONCE. ADD SHRIMP. BROIL 5 TO 8 MINUTES OR UNTIL SHRIMP ARE LIGHTLY BROWNED. REMOVE FROM OVEN. COOL SLIGHTLY. DRAIN DRIPPINGS AND RESERVE. CUT CHICKEN INTO BITE SIZE PIECES. SET ASIDE. COOK SPINACH ACCORDING TO PACKAGE DIRECTIONS. OMIT SALT. DRAIN WELL BETWEEN LAYERS OF PAPER TOWELS. COMBINE CREAM CHEESE AND 2 TABLESPOONS BUTTER IN HEAVY SAUCEPAN. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MELTED. REMOVE FROM HEAT AND STIR IN PARMESAN CHEESE AND SPINACH. COMBINE RESERVED DRIPPINGS AND SOUPS. STIR WELL. SPOON INTO LIGHTLY GREASED 12X8X2 INCH BAKING DISH. SPRINKLE BREADCRUMBS ON TOP. BAKE 35 TO 40 MINUTES AT 350 DEGREES. GARNISH AS DESIRED. MAKES 8 SERVINGS.

CRAB BISQUE

1 CAN CREAM OF CHICKEN SOUP 1 CAN CREAM OF MUSHROOM SOUP1 CUP LIGHT CREAM 2 SOUP CANS MILK1 CARTON OF CRABMEAT 2 SHALLOTS2 TOES GARLIC BUTTER

SAUTE SHALLOTS IN BUTTER. ADD GARLIC AND GRADUALLY BLEND IN SOUPS. GRADUALLY STIR IN MILK AND CREAM. HEAT JUST TO BOILING. FOLD IN CRABMEAT. HEAT THOROUGHLY. GARNISH WITH PARSLEY. LINDA BERTUCCI

ARTICHOKE HEARTS WITH GROUND MEAT

2 CANS ARTICHOKE HEARTS 2 LB. GROUND MEAT1 ½ CUPS ITALIAN BREAD CRUMBS½ CUP OLIVE OIL SALT & PEPPER½ CUP GRATED ROMANO CHEESE¼ TSP. GARLIC POWDER

FRY GROUND MEAT AND DRAIN WELL. CUT ARTICHOKE HEARTS IN 4, SAVE LIQUID. MIX REMAINING INGREDIENTS WELL, ADD ARTICHOKE HEARTS AND LIQUID, OLIVE OIL LAST, MIX WELL. BAKE AT 350 DEGREES FOR 30 TO 40 MINUTES. SERVES 6-8.

ITALIAN-AMERICAN DIRTY RICE

1 CAN BEEF BOUILLON SOUP 3/4 CUP WATER 1 CAN ONION SOUP 1 CUP RAW RICE1 (4 1/2 OZ.) JAR OR CAN SLICED MUSHROOMS, DRAINED1 LB. ITALIAN SAUSAGE CUT INTO BITE SIZES1 STICK OF PEPPERONI, SLICED 2 RIBS CELERY, FINELY CHOPPED½ BELL PEPPER, FINELY CHOPPED2 CLOVES GARLIC, FINELY CHOPPED3 SHALLOTS, FINELY CHOPPED

REMOVE CASING FROM SAUSAGE AND PEPPERONI. AFTER CUTTING SAUSAGE AND PEPPERONI UP, MIX ALL INGREDIENTS TOGETHER AND BAKE IN A CASSEROLE AT 350 DEGREES UNTIL BUBBLY. MAKES 10 GENEROUS SERVINGS.

NOTE: THIS TENDS TO BE SPICY. YOU MAY WANT TO USE ½ LB. ITALIAN SAUSAGE AND ½ LB. GROUND MEAT.

ITALIAN SAUSAGE CASSEROLE

1 RED PEPPER, JULIENNED 1 GREEN PEPPER, JULIENNED1 ½ LB. ITALIAN SAUSAGE, BROWNED & CUT INTO 2” PIECES2 ONIONS, SLICED 2 TBSP. DRIED BASIL 2 MED. POTATOES, DICED IN 1” PIECESSALT & PEPPER, TO TASTE1 (28 OZ.) CAN DICED TOMATOES, WITH JUICE

SPRAY A LARGE CASSEROLE DISH WITH PAM. COMBINE ALL INGREDIENTS IN DISH AND BAKE COVERED IN 350 DEGREE OVEN FOR ABOUT 1 ½ HOURS.

ITALIAN SAUSAGE FRIED RICE

1 LB. BULK ITALIAN SAUSAGE 1 LGE. ONION, CHOPPED1 CUP UNCOOKED LONG GRAIN RICE 2 CUPS WATER1 CLOVE GARLIC, MINCED 1 TSP. SALT1 (14 ½ OZ.) CAN DICED TOMATOES, UNDRAINED1 CUP GREEN PEAS OPTIONAL: ¼ TSP. HOT PEPPER SAUCE

IN A LARGE SKILLET, COOK SAUSAGE OVER MEDIUM HEAT UNTIL NO LONGER PINK. DRAIN THEN ADD THE RICE, ONION AND GARLIC. COOK AND STIR UNTIL THE ONION IS TENDER. STIR IN THE WATER, SALT AND HOT PEPPER SAUCE. BRING TO A BOIL. REDUCE HEAT, COVER AND SIMMER FOR 18 TO 20 MINUTES OR UNTIL THE RICE IS TENDER. STIR IN TOMATOES AND PEAS. COVER AND COOK 5 TO 10 MINUTES LONGER OR

UNTIL THE PEAS ARE HEATED THROUGH. MAKES 4 – 6 SERVINGS.

VEAL ROMAN STYLE (SALTIMBOCCA)

2 LB. VEAL CUTLETS 1/4 CUP OLIVE OIL½ LB. PROSCIUTTO OR DOMESTIC HAM3/4 LB. MOZZARELLA CHEESE 1 SM. THINLY SLICED ONIONSALT & PEPPER TO TASTE ½ CUP DRY WHITE WINE

IN FRYING PAN, MELT BUTTER AND ADD OLIVE OIL. QUICKLY BROWN THE VEAL CUTLETS AND REMOVE. ADD ONION, SALT AND PEPPER TO SAME PAN AND SAUTE UNTIL TURN BROWN. BE CAREFUL NOT TO BURN. THEN ADD WINE AND BRING TO A BOIL. LOWER HEAT AND STIR. SIMMER FOR 5 MINUTES. IN LARGE OVEN PAN, WHICH HAS BEEN LIGHTLY GREASED WITH BUTTER, PLACE THE LIGHTLY BROWNED VEAL CUTLETS, MAKING SURE EACH CUTLET TOUCHES THE BOTTOM OF THE PAN. PLACE A SLICE OF HAM ON EACH CUTLET TOPPED WITH A THIN SLICE OF CHEESE. POUR WINE SAUCE OVER THE CONTENTS OF THE PAN AND PLACE IN 350 DEGREE OVEN FOR 15 MINUTES OR UNTIL CHEESE IS MELTED AND BEGINS TO BROWN SLIGHTLY. SERVE WITH BOILED RICE FOR A ROMAN FEAST.

ROLLED VEAL

2 CUPS ITALIAN BREAD CRUMBS 1 TBSP. OREGANO 1 LEMON 1 CUP GRATED ROMANO CHEESE3 CLOVES GARLIC, FINELY CHOPPED2 TBSP. CHOPPED PARSLEY 1/3 CUP OLIVE OILSALT & PEPPER TO TASTE 8 VEAL CUTLETS, SLICED VERY THIN

MIX ALL INGREDIENTS EXCEPT VEAL AND LEMON. CUT VEAL INTO 2 INCH PIECES. DIP INTO CRUMB MIXTURE. ROLL VEAL AND SECURE WITH TOOTHPICK. WHILE ROLLING, STUFF WITH

ADDITIONAL CRUMB MIXTURE. BAKE IN 350 DEGREE ABOUT 20 MINUTES, UNTIL EDGES BROWN. AFTER BAKING, DRIZZLE WITH JUICE OF LEMON. SERVE HOT, WITH LEMON WEDGE. MAKES 25 ROLLS. SERVES 4-6 FOR DINNER. MAY BE CUT IN HALF, BEFORE BAKING, AND USED AS AN HORS D'OEUVRE.

CRAWFISH, CORN & RICE CASSROLE

1 LB. CRAWFISH 1 CAN CREAM STYLE CORN½ STICK BUTTER 1 EGG, BEATEN½ TBSP. BUTTER ½ SM. ONION1 TSP. TONY CHACHERE'S SEASONING½ SM. BELL PEPPER 1 TSP. SUGAR1 CUP MINUTE RICE, RAW½ BLOCK CHEDDAR CHEESE, GRATED

OPTIONAL: CAYENNE TO TASTE

SAUTE VEGETABLES IN BUTTER. ADD CRAWFISH, CORN, EGG, SEASONING AND SUGAR. STIR. ADD RICE, MIX TOGETHER. POUR IN CASSEROLE DISH. TOP WITH GRATED CHEESE. BAKE AT 350 DEGREES ABOUT 20-30 MINUTES.

CRAWFISH PIE

1 STICK BUTTER OR MARGARINE 1 TSP. HOT SAUCE1 BUNCH SHALLOTS, FINELY CHOPPED16-20 PASTRY SHELLS, PREPARED ACCORDING TO PACKAGE DIRECTIONS ¼ CUP FLOUR1 CAN CREAM OF MUSHROOM SOUP SALT & PEPPER TO TASTE1 CAN CREAM OF CELERY SOUP 12 OZ. CRAWFISH TAILS

MELT BUTTER OR MARGARINE OVER MEDIUM HEAT, COOK

CHOPPED SHALLOTS 5 MINUTES. THOROUGHLY BLEND IN FLOUR AND ADD BOTH SOUPS. COOK 5 MINUTES, THEN ADD CRAWFISH TAILS (INCLUDING ANY FAT WITH TAILS), SALT, PEPPER AND HOT SAUCE TO TASTE. HEAT THOROUGHLY THEN FILL PASTRY SHELLS, TOP WITH PARSLEY FOR GARNISH AND SERVE. MAY BE FROZEN FOR FUTURE USE. MAKES 16-20 INDIVIDUAL PIES.

CRAWFISH PIE

1 STICK BUTTER 1 TSP. SALT¼ CUP FLOUR ¾ TSP. PEPPER1 CUP CHOPPED ONIONS 2 TBSP. CELERY, CHOPPED1/8 TSP. CAYENNE PEPPER 1 LB. CRAWFISH TAILS¼ CUP WHIPPING CREAM 3 TBSP. PARSLEY, CHOPPED½ CUP CHOPPED SHALLOTS ½ CUP BELL PEPPER, CHOPPED3 TSP. CHOPPED GARLIC 1 (9 INCH) PIE CRUST

NOTE: CRAWFISH OR SHRIMP CAN BE USED

MELT BUTTER OVER LOW HEAT, ADD FLOUR, COOK SLOWLY STIRRING CONSTANTLY INTO LIGHT GOLDEN BROWN ROUX FORMS. ADD ONIONS, GARLIC, BELL PEPPER, PARSLEY, CELERY AND SHALLOTS. COOK UNTIL SOFT. ADD SEASONING AND WHIPPING CREAM. MIX OVER VERY LOW HEAT. ADD CRAWFISH TAILS AND COOK 5-7 MINUTES. PUT IN CRUST. BAKE AT 350 DEGREES FOR 20-25 MINUTES OR UNTIL GOLDEN BROWN.

SHRIMP PIE

1 LGE. ONION, FINELY CHOPPED¼ CUP GREEN ONIONS SEVERAL TOES GARLIC, MINCED¼ CUP BELL PEPPER, CHOPPED

¼ CUP PARSLEY, CHOPPED½ CUP MARGARINE 1 CAN CREAM OF CELERY SOUP4 TBSP. TOMATO SAUCE (1/2 OF SMALL CAN)½ CUP ITALIAN BREAD CRUMBS1 EGG 1 LB. SHRIMP, DEVEINED & CLEANEDSALT, BLACK AND RED PEPPER TO TASTE2 9” PIE SHELLS

SAUTE ONION, GREEN ONIONS, GARLIC AND BELL PEPPER IN MARGARINE UNTIL LIMP. ADD SOUP, TOMATO SAUCE, SHRIMP AND PARSLEY. COOK SLOWLY FOR 10 MINUTES. TURN OFF THE HEAT AND COOL SLIGHTLY. ADD BREADCRUMBS, SALT, BLACK AND RED PEPPER. ADD EGG. MIX WELL. COOK PIE SHELLS SLIGHTLY BEFORE ADDING MIXTURE. BAKE AT 350 DEGREES FOR 35 – 40 MINUTES.

CRAWFISH RICE

1 LB. UNCLE BEN’S CONVERTED RICE 2 LB. CRAWFISH TAILS1 LB. JIMMY DEAN HOT PORK SAUSAGE 1 STICK UNSALTED BUTTER1 MED. BELL PEPPER, CHOPPED 1 MED. ONION, CHOPPED3-4 STEMS OF SHALLOTS, CHOPPED1-8 OZ. CAN TOMATO SAUCE1 CAN FRENCH ONION SOUP 1 CAN BEEF BROTH

BROWN PORK SAUSAGE AND LET DRAIN. MIX ALL THE ABOVE INGREDIENTS IN A MEDIUM PAN. COVER PAN WITH FOIL AND BAKE IN OVEN AT 350 DEGREES FOR AT LEAST ONE HOUR. KAREN

CRAWFISH JAMBALAYA

3 RIBS CELERY, CHOPPED 8 TOES GARLIC, CHOPPED

3 GREEN ONIONS, CHOPPED 1 LGE. BELL PEPPER, CHOPPED1 LGE. ONION, CHOPPED 3 TBSP. PARSLEY, CHOPPED2 STICKS BUTTER 1 CUP WATER2 PKGS. FROZEN CRAWFISH TAILS2 LB. JIMMY DEAN REGULAR PORK SAUSAGE4 CUPS UNCLE BENS CONVERTED RICE2 CANS FRENCH ONION SOUP 2 CANS BEEF BROTH1 LGE. CAN CAJUN TOMATOES (SOLD NEAR TOMATO SAUCE)1 LGE. CAN TOMATO SAUCETONY CHACHERE’S SEASONING (1 TSP. OR TO YOUR TASTE)SALT & PEPPER TO TASTE

FRY JIMMY DEAN SAUSAGE. WHEN ALMOST DONE, ADD RAW VEGETABLES AND COOK TILL VEGETABLES ARE SOFT. DEPENDING ON HOW MUCH OIL IS IN THE SAUSAGE, YOU MAY HAVE TO ADD ½ STICK OF BUTTER TO COOK DOWN THE VEGETABLES. WHEN VEGETABLES ARE SOFT, PUT MIXTURE IN LARGE DISPOSABLE FOIL BAKING PAN. ADD ALL OTHER INGREDIENTS AND STIR. COVER BAKING PAN WITH FOIL AND BAKE AT 350 DEGREES FOR 2 HOURS, STIRRING EVERY 20 MINUTES OR SO. DISH IS READY WHEN RICE IS DONE.

CORNED BEEF

1 MED. CORNED BEEF (FROM THE MEAT CASE, NOT CANNED)1 ONION, QUARTERED 1 BAG ZATARAINS CRAB BOIL1 LEMON QUARTERED 1 RIB CELERY3 - 4 CLOVES GARLICENOUGH WATER TO COVER THE CORNED BEEF

BRING ALL INGREDIENTS TO A GOOD BOIL, EXCEPT FOR THE CORNED BEEF. LET BOIL FOR A FEW MINUTES, THEN ADD YOUR CORNED BEEF. BE SURE THERE IS ENOUGH WATER TO COVER

YOUR CORNED BEEF. COOK COVERED FOR A FEW HOURS, UNTIL THE CORNED BEEF IS EASILY PIERCED WITH A FORK. SERVE ON HOT FRENCH BREAD OR WITH BOILED CABBAGE. AUNT MARY

SHRIMP AND RICE

1/4 CUP BUTTER 2 LB. RAW SHRIMP, PEELED1/2 CUP CHOPPED GREEN ONIONS1/4 CUP CHOPPED GREEN PEPPER1/2 CUP BUTTER 3 CUPS COOKED RICE1 1/3 CUPS SHREDDED CHEDDAR CHEESE1 (10 3/4 OZ.) CAN CREAM OF MUSHROOM SOUP

IN LARGE SKILLET, MELT BUTTER AND COOK SHRIMP, TOSSING CONSTANTLY, UNTIL PINK AND DONE (APPROXIMATELY 10 MINUTES). DRAIN IN COLANDER AND SET ASIDE. IN SKILLET SAUTE GREEN ONIONS AND GREEN PEPPER IN BUTTER UNTIL TENDER. IN LARGE BOWL COMBINE COOKED SHRIMP, RICE, CHEESE, MUSHROOM SOUP AND SAUTEED VEGETABLES, MIXING WELL. PLACE IN A 1 1/2 TO 2 QUART CASSEROLE DISH. BAKE COVERED AT 375 DEGREES FOR 20 MINUTES. MAKES 6 SERVINGS.

RED BEANS AND RICE

1 LB. DRIED RED BEANS, SOAKED OVERNIGHT IN COLD WATER1 TBSP. FINELY MINCED FRESH PARSLEY1/2 LB. BAKED HAM, CUT INTO 1" CUBES1/2 LB. SMOKED SAUSAGE, CUT INTO 1" CUBES1 LGE. HAM BONE WITH SOME MEAT ON IT1/4 TSP. FRESHLY GROUND BLACK PEPPER1/8 TSP. CRUSHED RED PEPPER PODS2 WHOLE BAY LEAVES, BROKEN INTO QUARTERS 1/4 TSP. DRIED THYME 1 CUP CHOPPED ONION1/2 CUP CHOPPED GREEN PEPPER

2 QUARTS COLD WATER 1/8 TSP. CAYENNE1/8 TSP. DRIED BASIL BOILED RICE1/4 CUP THINLY SLICED GREEN ONION2/3 TBSP. MINCED GARLIC

DRAIN THE SOAKED BEANS IN A COLANDER AND PUT THEM, ALONG WITH ALL THE OTHER INGREDIENTS, EXCEPT THE RICE, INTO A HEAVY 8 TO 10 QUART POT, ADDING JUST ENOUGH OF THE COLD WATER TO COVER. BRING TO A BOIL OVER HIGH HEAT, THEN LOWER THE HEAT AND SIMMER ON LOW HEAT FOR 2 1/2 HOURS, OR UNTIL THE BEANS ARE TENDER AND A THICK NATURAL GRAVY HAS FORMED. ADD ABOUT 1 CUP OF WATER TOWARD THE END OF COOKING IF THE MIXTURE APPEARS TOO DRY. DURING COOKING, STIR FREQUENTLY AND SCRAPE DOWN THE SIDES AND ACROSS THE BOTTOM OF THE POT WITH A WOODEN SPOON OR SPATULA TO PREVENT SCORCHING. STIR THE ENTIRE MIXTURE THOROUGHLY JUST ONCE ABOUT EVERY HALF HOUR. SERVE OVER BOILED RICE. BARBARA JEAN

CHICKEN SPAGHETTI

1 (4 LB.) BROILER-FRYER 1 BAY LEAF AND 1/2 TSP. SALT8 OZ. COOKED SPAGHETTI 1 LGE. ONION, CHOPPED1/2 MED. GREEN PEPPER, CHOPPED2 STALKS CELERY, CHOPPED 2 CLOVES GARLIC, MINCED3 TBSP. BUTTER OR MARGARINE, MELTED1 (10 3/4 OZ.) CAN CREAM OF MUSHROOM SOUP, UNDILUTED1 (28 OZ.) CAN TOMATOES, DRAINED AND CHOPPED1 TSP. WORCESTERSHIRE SAUCE 1/2 TSP. PEPPER1 CUP (4 OZ.) SHREDDED MED. CHEDDAR CHEESE

PLACE CHICKEN AND BAY LEAF IN A LARGE DUTCH OVEN AND COVER WITH SALTED WATER. BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER 1 HOUR OR UNTIL TENDER. REMOVE CHICKEN AND LET COOL. DISCARD BAY LEAF. BONE CHICKEN

AND CUT MEAT INTO BITE-SIZE PIECES; SET ASIDE. RESERVE 1/4 CUP CHICKEN BROTH; SET ASIDE. BRING REMAINING BROTH TO A BOIL. BREAK SPAGHETTI INTO THIRDS, AND COOK IN BROTH 12 TO 15 MINUTES OR UNTIL TENDER. DRAIN WELL; RETURN SPAGHETTI TO DUTCH OVEN; SET ASIDE. SAUTE ONION, GREEN PEPPER, CELERY AND GARLIC IN BUTTER UNTIL TENDER; ADD TO SPAGHETTI. COMBINE CREAM OF MUSHROOM SOUP AND 1/4 CUP RESERVED BROTH; STIR INTO SPAGHETTI MIXTURE. ADD TOMATOES AND CHICKEN; STIR WELL. ADD SEASONINGS; MIXING WELL. SPOON THE MIXTURE INTO A LIGHTLY GREASED 13X9X2 INCH BAKING DISH. TOP WITH CHEESE. BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL CHEESE MELTS. SERVES 8. BARBARA JEAN

SIDESADDLE CHICKEN

1 1/2 LB. CHICKEN TENDERS 4 TBSP. VEGETABLE OIL1/2 TSP. ACCENT 1 LGE. ONION, CHOPPED1 CLOVE GARLIC, MINCED 2 TBSP. ALL-PURPOSE FLOUR1 (2 1/4 OZ.) CAN DEVILED HAM 1 (8 OZ.) CAN STEWED TOMATOES1 (4 OZ.) CAN WHOLE MUSHROOMS1 TSP. WORCESTERSHIRE SAUCE CHOPPED PARSLEY1 LB. FRESH SHRIMP, SHELLED & DEVEINED

CUT CHICKEN TENDERS INTO 1 INCH PIECES. BROWN IN 2 TABLESPOONS OF THE VEGETABLE OIL IN A MEDIUM SIZE FRYING PAN; SPRINKLE WITH ACCENT; COVER. COOK SLOWLY 15 MINUTES OR UNTIL TENDER. WHILE CHICKEN COOKS, SAUTE ONION AND GARLIC UNTIL SOFT IN REMAINING 2 TABLESPOONS VEGETABLE OIL IN A SECOND MEDIUM SIZE FRYING PAN; BLEND IN FLOUR; COOK, STIRRING CONSTANTLY, UNTIL BUBBLY. BLEND IN DEVILED HAM, THEN STIR IN TOMATOES, MUSHROOMS AND LIQUID AND WORCESTERSHIRE SAUCE. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS ONE MINUTE; REMOVE CHICKEN FROM FRYING PAN WITH A SLOTTED

SPOON AND STIR INTO SAUCE. STIR SHRIMP INTO CHICKEN DRIPPINGS IN FRYING PAN; COOK SLOWLY, TURNING ONCE, 10 MINUTES, OR UNTIL TENDER. STIR INTO SAUCE MIXTURE AND SPRINKLE WITH CHOPPED PARSLEY. SERVE OVER RICE. BARBARA JEAN

SHRIMP ETOUFFEE

1 1/2 STICKS OF BUTTER 2 ONIONS, CHOPPED 1/2 TSP. SALT 1 BELL PEPPER, CHOPPED2 LB. FRESH SHRIMP, PEELED & DEVEINED10 CLOVES GARLIC, MINCED 1 TSP. PEPPER 1/4 TSP. CAYENNE PEPPER (OR TO TASTE)1 TBSP. PARSLEY FLAKES 4 TBSP. FLOUR

SAUTE ONIONS, BELL PEPPER AND GARLIC IN BUTTER UNTIL SOFT. ADD SHRIMP AND COOK UNTIL PINK. SPRINKLE FLOUR OVER MIXTURE. MIX IN SALT, PEPPER AND CAYENNE PEPPER. COVER TIGHTLY AND LET SIMMER ABOUT 30 MINUTES. TOSS IN PARSLEY AND COOK FOR ADDITIONAL 5 MINUTES. SERVE OVER HOT STEAMED RICE. BARBARA JEAN

LAZY TEXAS BRISKET

1 LGE. CLOVE GARLIC, MINCED 1 (4 - 5) LB. BEEF BRISKET1 TBSP. CHILI POWDER 1 TSP. PAPRIKA1 TSP. SALT 1/2 TSP. GROUND CUMIN1/2 TSP. DRIED SAGE 1 TSP. SUGAR1/2 TSP. GROUND OREGANO 1/4 TSP. RED PEPPER 1/4 TSP. BLACK PEPPER

PREHEAT OVEN TO 200 DEGREES. RUB GARLIC INTO BOTH SIDES OF BRISKET. COMBINE REMAINING SEASONINGS IN BOWL AND MIX WELL. RUB INTO BRISKET. SET BRISKET FAT

SIDE UP IN A SHALLOW ROASTING PAN. COVER TIGHTLY WITH FOIL. BAKE UNTIL TENDER, ABOUT 8 HOURS. SERVE HOT OR COLD WITH SAUCE.SAUCE: 2 TBSP. BUTTER 2 TBSP. BROWN SUGAR1 MED. ONION, CHOPPED ½ CUP CATSUP2 TBSP. WORCESTERSHIRE½ CUP WATER 1 TBSP. MOLASSES½ CUP PREPARED CHILI SAUCE2 TSP. SALT ½ CUP CIDER VINEGAR2 TSP. DRY MUSTARD ½ TSP. BLACK PEPPER2 TBSP. LEMON JUICE ½ TSP. PAPRIKA

MELT BUTTER IN LARGE SKILLET OVER MEDIUM-LOW HEAT. ADD ONION. COVER AND COOK UNTIL TRANSLUCENT, ABOUT 10 MINUTES, STIRRING OCCASIONALLY. BLEND IN REMAINING INGREDIENTS. BRING SAUCE TO BOIL. REDUCE HEAT AND SIMMER GENTLY, UNCOVERED, 30 MINUTES, STIRRING OCCASIONALLY. SERVE AT ROOM TEMPERATURE.BARBARA JEAN

MARDI GRAS JAMBALAYA

2 TBSP. VEGETABLE OIL 1 (3 - 4 LB.) FRYER, CUT UP4 CUPS CHOPPED ONIONS 3/4 CUP CHOPPED BELL PEPPER3/4 CUP THINLY SLICED GREEN ONIONS1 TBSP. FINELY MINCED GARLIC3 TBSP. PARSLEY FLAKES 1/2 CUP BAKED HAM, MINCED1 LB. LEAN PORK, CUT INTO 1/2" CUBES1 LB. SMOKED SAUSAGE, SLICED 1/2" THICK1/2 TSP. BLACK PEPPER 1/4 TSP. CAYENNE 2 TSP. SALT1/2 TSP. CHILI POWDER 2 WHOLE BAY LEAVES, CRUSHED1/4 TSP. DRIED THYME 1/8 TSP. CLOVES 3 CUPS WATER 1/4 TSP. DRIED BASIL

1/8 TSP. MACE 1 1/2 CUPS LONG GRAIN WHITE RICE

IN DUTCH OVEN, HEAT THE OIL OVER HIGH HEAT. BROWN CHICKEN PARTS IN HOT OIL, TURNING FREQUENTLY TO ENSURE EVEN BROWNING. AS THE PIECES BROWN, REMOVE THEM TO A LARGE PLATTER. WHEN CHICKEN IS BROWNED AND REMOVED, ADD THE VEGETABLES, PARSLEY, HAM AND PORK TO THE POT. REDUCE THE HEAT TO MEDIUM AND COOK, STIRRING FREQUENTLY, FOR ABOUT 15 MINUTES. ADD SAUSAGE AND SEASONINGS AND CONTINUE COOKING AND STIRRING FOR 5 MINUTES MORE, THEN ADD CHICKEN PARTS, RICE AND WATER. MIX GENTLY. RAISE THE HEAT TO HIGH AND BRING TO A BOIL, THEN COVER THE POT AND TURN THE HEAT TO VERY LOW. COOK FOR 45 MINUTES, UNCOVERING FROM TIME TO TIME TO STIR. UNCOVER THE POT DURING THE LAST 10 MINUTES OF COOKING AND RAISE THE HEAT TO MEDIUM. STIR GENTLY AND FREQUENTLY AS THE RICE DRIES OUT. SERVE IMMEDIATELY. BARBARA JEAN

STUFFED MANICOTTI

1 LB. MANICOTTI SHELLS 1 LB. RICOTTA CHEESE½ CUP ROMANO OR PARMESAN GRATED CHEESE8 OZ. MOZZARELLA CHEESE, DICED2 EGGS 1 TSP. SALT1 PKG. FROZEN CHOPPED SPINACH, THAWED & SQUEEZED

COOK MANICOTTI SHELLS OVER LOW FIRE, CAREFUL NOT TO BREAK THE SHELLS. MIX ALL INGREDIENTS. FILL MANICOTTI SHELLS. PLACE IN CASSEROLE. SPOON TOMATO GRAVY OVER SHELLS AND TOP WITH ITALIAN CHEESE. BAKE AT 350 DEGREES FOR 40 MINUTES. LINDA BERTUCCI

TRICIA’S PASTA CASSEROLE

1 PKG. JOHNSONVILLE ITALIAN SAUSAGE1 LB. LEAN GROUND MEAT2 CUPS KRAFT SHREDDED ITALIAN CHEESE1 LB. PENNE PASTA 1 ONION, CHOPPED1 SM. BELL PEPPER, CHOPPED 2 TBSP. OLIVE OIL1 TALL CAN HUNTS FOUR CHEESE TOMATO SAUCE1 TALL CAN HUNTS GARLIC & ONION TOMATO SAUCESALT, PEPPER & CRUSHED RED PEPPER TO TASTE3 – 4 TBSP. SUGAR OR TO TASTE

SAUTE ONION & BELL PEPPER IN OLIVE OIL TIL CLEAR, REMOVE SAUSAGE FROM CASING AND ADD SAUSAGE AND GROUND MEAT. COOK UNTIL BROWN. DRAIN AND RETURN TO POT. ADD TOMATO SAUCES, SUGAR, SALT, PEPPER AND CRUSHED RED PEPPER. COOK FOR ABOUT 10 MINUTES. BOIL PASTA. LAYER PASTA, MEAT SAUCE, CHEESE, REPEAT LAYER. BAKE FOR 25 –30 MINUTES AT 350 DEGREES.

LASAGNA

2 LB. GROUND BEEF 2 ONIONS, CHOPPED1 (1 LB. 12 OZ.) CAN TOMATOES 3 CLOVES GARLIC 1 TSP. OREGANO 2 (8 OZ.) CANS TOMATO SAUCE1 TSP. PARSLEY FLAKES 1 (4 OZ.) CAN MUSHROOMS1/4 TSP. BASIL 1/4 TSP. THYME1 (6 OZ.) CAN TOMATO PASTE 1 PKG. LASAGNA NOODLES2 CARTONS RICOTTA CHEESE 2 EGGS 2 TSP. PARSLEY FLAKES

OPTIONAL: ½ LB. MOZZARELLA OR PARMESAN CHEESE, SHREDDED

BROWN GROUND BEEF; ADD SALT AND PEPPER TO TASTE. ADD

REMAINING INGREDIENTS FOR SAUCE AND SIMMER UNCOVERED UNTIL THICK, ABOUT 1 1/2 HOURS. COVER AND SIMMER FOR A WHILE LONGER, ABOUT 1/2 HOUR. COOK THE LASAGNA NOODLES IN SALTED BOILING WATER. WHEN NEARLY COOKED, DRAIN. TO PREPARE CHEESE, EMPTY INTO A BOWL AND MIX IN 2 EGGS AND 2 TSP. PARSLEY FLAKES. STIR UNTIL SMOOTH. PLACE THIN LAYER OF SAUCE ON BOTTOM OF DISH, THEN ALTERNATE LAYERS OF NOODLES, CHEESE, SAUCE. IF DESIRED, ADD A SPRINKLING OF GRATED PARMESAN OR MOZZARELLA AS A LAYER WITH THE RICOTTA CHEESE. COVER WITH FOIL AND PLACE IN A 350 DEGREE OVEN FOR ABOUT 1 HOUR. UNCOVER DURING LAST 15 MINUTES. BARBARA JEAN

ONE POT SPAGHETTI

1 LB. GROUND MEAT OR ½ LB. BEEF & ½ LB. PORK1 LGE. ONION, DICED 1 MED. BELL PEPPER, DICED½ CUP STUFFED GREEN OLIVES1 CAN SLICED MUSHROOMS 2 – 8 OZ. CAN TOMATO SAUCE2 CUPS CHICKEN BROTH 2 TSP. SALT¼ TSP. PEPPER 8 OZ. SPAGHETTI, UNCOOKED2 TSP. WORCESTERSHIRE SAUCE2 CLOVES GARLIC, MINCED TABASCO TO TASTE

BROWN THE MEAT AND DRAIN. ADD THE ONION, GARLIC AND BELL PEPPER AND COOK TILL THE VEGETABLES ARE SOFT. ADD THE OLIVES, MUSHROOMS AND TOMATO SAUCE. MIX WELL. ADD THE BROTH, SALT, PEPPER, TABASCO AND MEAT. ADD THE UNCOOKED SPAGHETTI AND BRING TO A BOIL. COVER TIGHTLY AND LOWER HEAT TO SIMMER. COOK ABOUT 40 MINUTES. STIR OCCASIONALLY. UNCOVER AND SIMMER 15 MINUTES LONGER.

MEXICAN LASAGNA

1 ½ LB. GROUND BEEF 2 CUPS SM. CURD COTTAGE CHEESE, DRAINED1 ½ TSP. GROUND CUMIN 1 TBSP. CHILI POWDER1 CUP GRATED MONTEREY JACK CHEESE WITH PEPPERS¼ TSP. RED PEPPER 1 EGG1 TSP. SALT AND BLACK PEPPER OR TO TASTE¼ TSP. GARLIC POWDER 10-12 CORN TORTILLAS 1 CUP GRATED CHEDDAR CHEESE ¼ CUP SLICED BLACK OLIVES1 (16 OZ.) CAN CHOPPED TOMATOES 2 CUPS SHREDDED LETTUCE½ CUP CHOPPED FRESH TOMATOES 3 GREEN ONIONS, CHOPPED

BROWN GROUND BEEF; DRAIN THOROUGHLY. ADD CUMIN, CHILI POWDER, GARLIC POWDER, RED PEPPER, SALT, PEPPER AND TOMATOES; HEAT THROUGH. COVER BOTTOM AND SIDES OF A 13X9X2 INCH BAKING PAN WITH TORTILLAS. POUR BEEF MIXTURE OVER TORTILLAS; PLACE A LAYER OF TORTILLAS OVER MEAT MIXTURE AND SET ASIDE. COMBINE COTTAGE CHEESE, MONTEREY JACK CHEESE AND EGG; POUR OVER TORTILLAS. BAKE AT 350 DEGREES FOR 30 MINUTES. REMOVE FROM OVEN; SPRINKLE ROWS OF CHEDDAR CHEESE, LETTUCE, TOMATOES, GREEN ONIONS AND OLIVES DIAGONALLY ACROSS CENTER OF CASSEROLE.

SPINACH LASAGNA

VEGETABLE SPRAY MED. ONION , CHOPPEDGARLIC, MINCED ROSEMARY LEAVES1 CAN VEGETABLE BROTH MOZZARELLA CHEESE1 CAN ARTICHOKE HEARTS LASAGNA NOODLES1 PKG. CHOPPED SPINACH, THAWED, SQUEEZED AND DRAINEDROASTED GARLIC PARMESAN OR ALFREDO SAUCE (CLASSICO)FETA CHEESE (GARLIC OR HERB & TOMATO)

HEAT OVEN TO 350 DEGREES. SPRAY 13 X 9” PAN. SPRAY

SKILLET. SAUTE ONION AND GARLIC. STIR IN BROTH AND HEATTO BOIL. ADD ARTICHOKE HEARTS, SAUCE AND SPINACH. PUT ¼ MIXTURE IN BOTTOM OF PAN, LAYER 3 UNCOOKED NOODLES, MIXTURE AND MOZZARELLA CHEESE. REPEAT. CRUMBLE FETA CHEESE ON TOP. COVER AND BAKE 40 MINUTES. UNCOVER AND BAKE ADDITIONAL 15 MINUTES.

CRESCENT ROLLS LASAGNA

2 CANS CRESCENT ROLLS ½ LB. ITALIAN SAUSAGE½ LB. GROUND BEEFTO TASTE – GREEN PEPPERS, MUSHROOMS, ONIONS AND OREGANO1 CAN SPAGHETTI SAUCE 1 SM. COTTAGE CHEESE1 EGG ½ CUP PARMESAN CHEESE6 OZ. SHREDDED MOZZARELLA CHEESE

BROWN ITALIAN SAUSAGE AND GROUND BEEF AND DRAIN WELL. ADD GREEN PEPPER, ONION AND OREGANO. ADD A CAN SPAGHETTI SAUCE. COOK IN THE MICROWAVE FOR 5 MINUTES. IN A SMALL BOWL, MIX COTTAGE CHEESE, EGG AND PARMESAN CHEESE TO MAKE A CHEESE FILLING. IN A 9 X 13” PAN LAYER IN THIS ORDER –CRESCENT ROLLS½ MEAT MIXTUREALL CHEESE FILLING½ MEAT MIXTUREMOZZARELLA CHEESECRESCENT ROLLSBAKE AT 350 DEGREES FOR 35 MINUTES.

MEXICALI PIE

6 OZ. SPAGHETTI, COOKED ½ LB. GROUND BEEF

1/3 CUP GRATED PARMESAN CHEESE1 EGG, WELL BEATEN 1 TBSP. BUTTER1/2 LB. BULK CHORIZO OR PORK SAUSAGE1 MED. ONION, CHOPPED 2 GARLIC CLOVES, MINCED1 SM. CAN ROTEL TOMATOES AND CHILIES (JUICE RESERVED), CUT INTO PIECES1 (6 OZ.) CAN TOMATO PASTE 1 TSP. SUGAR 1 TSP. DRIED OREGANO, CRUMBLED ½ TSP. SALT1 CUP RICOTTA CHEESE (ROOM TEMPERATURE)1/2 CUP GRATED MOZZARELLA CHEESE 1 TBSP. CHOPPED FRESH PARSLEY

COMBINE SPAGHETTI, PARMESAN, EGG AND BUTTER IN LARGE BOWL. TURN INTO 10" PIE PLATE, PRESSING SPAGHETTI EVENLY INTO THE BOTTOM AND SIDES TO FORM CRUST. COOK ON HIGH 1 1/2 MINUTES, TURNING DISH ONCE IF THE MIXTURE APPEARS TO BE COOKING UNEVENLY. COMBINE BEEF, SAUSAGE, ONION AND GARLIC IN 2 QUART BOWL. COOK ON HIGH, STIRRING ONCE OR TWICE, JUST UNTIL MEAT IS COOKED, ABOUT 10 MINUTES. DRAIN OFF ACCUMULATED JUICES. ADD TOMATOES AND JUICE, TOMATO PASTE, SUGAR, OREGANO AND SALT. COOK ON HIGH 3 MINUTES. SPREAD RICOTTA CHEESE OVER SPAGHETTI CRUST. POUR TOMATO AND MEAT MIXTURE OVER RICOTTA. COVER WITH WAXED PAPER AND COOK ON HIGH UNTIL HEATED THROUGH, ABOUT 5 MINUTES. SPRINKLE WITH MOZZARELLA AND FRESH PARSLEY. SERVE IMMEDIATELY. BARBARA JEAN

ORANGE STUFF

1 LB. LEAN GROUND BEEF 1 CAN TOMATO SAUCE8 OZ. CREAM CHEESE 1 CUP SOUR CREAMFINELY CUT GREEN ONION 2 CLOVES GARLIC, MASHED2 TSP. WORCESTERSHIRE SAUCE DASH TABASCO

RED WINE ½ BOX NOODLES, COOKED AND DRAINED1 CUP SHREDDED CHEDDAR CHEESEBROWN BEEF AND DRAIN. ADD TOMATO SAUCE AND SIMMER. ADD THE CHOPPED GARLIC, CREAM CHEESE, SOUR CREAM, WORCESTERSHIRE SAUCE, TABASCO, RED WINE AND SIMMER. COMBINE WITH COOKED NOODLES AND POUR INTO A CASSEROLE DISH. TOSS SHREDDED CHEDDAR CHEESE ON TOP AND BAKE AT 375 DEGREES TILL IT BUBBLES AND BROWNS A BIT. ANGELA BRENNEKE

STUFFED GRILLED BURGERS

5 LB. LEAN GROUND BEEF 2 CUPS CHOPPED ONIONS2 CUPS CHOPPED FRESH MUSHROOMS2 CUPS CHOPPED COOKED HAM OR ¼ LB. PEPPERONI SAUSAGE, MINCED3 CUPS SHREDDED CHEDDAR CHEESESALT AND PEPPER TO TASTE

OPTIONAL: WORCESTERSHIRE SAUCE TO TASTE2 TSP. HICKORY SEASONING

PREHEAT A GRILL FOR HIGH HEAT. WHEN THE GRILL IS HOT, LIGHTLY OIL THE GRILL. IN A LARGE BOWL, MIX TOGETHER THE GROUND BEEF, SALT AND PEPPER UNTIL WELL BLENDED. MAKE 20 BALLS AND FLATTEN INTO PATTIES. ON ONE HALF OF THE PATTIES, DISTRIBUTE THE ONIONS, MUSHROOMS, HAM AND CHEESE. CAREFULLY COVER THE PILES WITH THE REMAINING PATTIES, MAKING SURE TO SEAL ALL OF THE EDGES OF THE PATTIES TOGETHER TIGHTLY AND ENCLOSE THE FILLING. GRILL THE PATTIES FOR 8 – 10 MINUTES PER SIDE OR UNTIL YOUR DESIRED DONENESS AND CHEESE IN THE CENTER IS MELTED.

WHITE CHILI

1 LB. LGE. WHITE BEANS, SOAKED OVERNIGHT IN WATER, DRAINED8 CUPS CHICKEN BROTH 2 CLOVES GARLIC, MINCED2 MED. ONIONS, CHOPPED (DIVIDED) 1 TBSP. OIL 2 TSP. GROUND CUMIN 1 ½ TSP. DRIED OREGANO2 (4 OZ.) CANS CHOPPED GREEN CHILIES1/4 TSP. GROUND CLOVES 1/4 TSP. CAYENNE PEPPER4 CUPS DICED COOKED CHICKEN BREASTS1 CAN ROTEL TOMATOES ½ LB. HAM, CUBED3 CUPS GRATED MONTEREY JACK CHEESE

COMBINE BEANS, CHICKEN BROTH, GARLIC AND HALF OF THE ONIONS IN A LARGE SOUP POT AND BRING TO A BOIL. REDUCE HEAT AND SIMMER UNTIL BEANS ARE VERY SOFT, 3 HOURS OR MORE. ADD MORE CHICKEN BROTH, IF NECESSARY. IN A SKILLET, SAUTE REMAINING ONIONS IN OIL UNTIL TENDER. ADD CHILIES AND SEASONINGS AND MIX THOROUGHLY. ADD TO BEAN MIXTURE. ADD CHICKEN AND CONTINUE TO SIMMER 1 HOUR. SERVE TOPPED WITH GRATED CHEESE. SERVES 8 TO 10.BARBARA JEAN

CHILI WITH BEANS

2 - 3 TBSP. CANOLA OIL 1 LGE. ONION, CHOPPED1 GREEN PEPPER, CHOPPED 1 TSP. SALT 1 LB. GROUND ROUND OR SIRLOIN 1 (16 OZ.) CAN TOMATOES1 (10 1/2 OZ.) CAN TOMATO SOUP 1/2 TSP. PAPRIKA1 BAY LEAF 1/8 TSP. CAYENNE PEPPER1 CAN RANCH STYLE BEANS 1 TBSP. CHILI POWDER1 CLOVE GARLIC, MASHED

HEAT OIL IN SKILLET AND ADD ONION, GREEN PEPPER AND MEAT. COOK UNTIL BROWN, STIRRING OCCASIONALLY. DRAIN. ADD NEXT 6 INGREDIENTS. COVER AND SIMMER ABOUT 1 HOUR, STIRRING OCCASIONALLY. ADD WATER IF MIXTURE GETS TOO THICK. COMBINE GARLIC AND SALT; ADD WITH BEANS TO MEAT. HEAT THOROUGHLY. TOP EACH BOWL WITH SHARP SHREDDED CHEDDAR CHEESE, IF DESIRED. MARILYN

RED BEAN SOUP

2 LB. RED KIDNEY BEANS (SOAKED OVENIGHT IN COLD WATER)2 CUPS CHOPPED ONION 1 CUP CHOPPED CELERY6 CLOVES GARLIC, MINCED 1 TBSP. FLOUR1 LB. BAKED HAM, CUT INTO 1" CUBES2 LB. SMOKED SAUSAGE, CUT INTO 1/2" SLICES2 (10 OZ.) CANS TOMATO SAUCE 1 TSP. SUGAR 1 LB. PKG. SM. SHELL MACARONI 1 1/2 TBSP. COOKING OIL 2 BAY LEAVES 2 TSP. SALT 1 TSP. BLACK PEPPER HOT PEPPER SAUCE TO TASTE

DRAIN THE SOAKED BEANS. BOIL BEANS IN ENOUGH WATER TO COVER FOR 1 1/2 HOURS. IN THE MEANTIME, BROWN FLOUR IN OIL; ADD ONIONS, GARLIC AND CELERY. COOK UNTIL TENDER, STIRRING OFTEN. FRY SMOKED SAUSAGE AND BAKED HAM SEPARATELY UNTIL BROWN. DISCARD EXCESS OIL FROM MEATS. WHEN BEANS ARE TENDER, ADD MEATS ALONG WITH VEGETABLES. THEN ADD TOMATO SAUCE, BAY LEAVES, SUGAR, SALT, PEPPER AND HOT PEPPER SAUCE. COOK FOR ANOTHER 1/2 HOUR AND THEN ADD MACARONI AND COOK FOR 1/2 HOUR MORE BEFORE SERVING. SERVES 25. BARBARA JEAN

CHICKEN & SAUSAGE FILE' GUMBO

1 1/4 LB. SMOKED SAUSAGE, SLICED 1/2" THICK1/2 LB. LEAN BAKED HAM, CUT INTO 1/2" CUBES 2 CUPS CHOPPED ONION 2 QUARTS COLD WATER1/2 CUP THINLY SLICED GREEN ONIONS1 TBSP. FINELY MINCED GARLIC 1 (4 LB.) FRYER, CUT-UP1/2 CUP FLOUR 1/2 TSP. BLACK PEPPER1/8 TSP. CAYENNE 1/2 TSP. THYME1/2 CUP CHOPPED GREEN PEPPER 1 TSP. SALT 2 TBSP. FINELY MINCED PARSLEY 2 ½ TBSP. FILE’ POWDER 2 (16 OZ.) PKG. FROZEN OKRA 2/3 CUP VEGETABLE OIL3 WHOLE BAY LEAVES, CRUSHED

IN A HEAVY 7 TO 8 QUART POT, HEAT THE OIL OVER HIGH HEAT. BROWN THE CHICKEN PARTS IN THE HOT OIL, TURNING THEM SEVERAL TIMES TO ENSURE EVEN BROWNING. REMOVE WHEN DONE AND SET ASIDE. MAKE THE ROUX BY ADDING THE FLOUR TO THE OIL, STIRRING CONSTANTLY. REDUCE THE HEAT AND COOK, ALWAYS STIRRING, UNTIL A MEDIUM BROWN ROUX IS FORMED. ADD THE SAUSAGE, HAM, ONION, GREEN PEPPER, GREEN ONIONS, PARSLEY, GARLIC AND OKRA. CONTINUE COOKING OVER LOW HEAT FOR 10 MINUTES MORE, THEN ADD 1/4 CUP OF THE WATER, THE RESERVED CHICKEN PIECES AND ALL THE SEASONINGS, EXCEPT THE FILE' POWDER; MIX THOROUGHLY. GRADUALLY STIR IN THE REST OF THE WATER. RAISE THE HEAT AND BRING TO A BOIL, THEN LOWER THE HEAT AND SIMMER THE GUMBO FOR 45 MINUTES. STIR FREQUENTLY, TAKING CARE NOT TO BREAK THE PIECES OF CHICKEN. REMOVE THE POT FROM THE HEAT, ADD THE FILE' POWDER AND STIR. LET THE GUMBO STAND IN THE POT FOR 5 MINUTES AFTER ADDING THE FILE' THEN SERVE IN SOUP BOWLS OVER BOILED RICE. BARBARA JEAN

SHRIMP SOUP

2 LB. SM. SHRIMP, SHELLED & DEVEINED1/4 CUP OLIVE OIL 1 LGE. ONION, FINELY CHOPPED1/2 CUP BELL PEPPER, FINELY CHOPPED1 CUP GREEN ONIONS, FINELY CHOPPED1 (8 OZ.) CAN TOMATO SAUCE1 TSP. SUGAR 1 TSP. SALT3 CLOVES GARLIC, MINCED 6 CUPS HOT WATER1 CUP VERMICELLI SPAGHETTI GRATED PARMESAN CHEESE

SAUTE ONION, GREEN ONIONS AND BELL PEPPER IN OLIVE OIL UNTIL WILTED. ADD TOMATO SAUCE, SUGAR, SALT AND GARLIC AND SIMMER ABOUT 5 MINUTES. ADD 1 CUP OF WATER AND COOK ON MEDIUM HEAT 5 MINUTES LONGER. ADD SHRIMP AND SIMMER 10 MINUTES. ADD PARSLEY AND REMAINING 5 CUPS OF WATER. WHEN IT BOILS, ADD VERMICELLI. COOK 10 MINUTES LONGER. TOP EACH WITH A SPRINKLING OF PARMESAN CHEESE.SERVES 6. BARBARA JEAN

TACO SOUP

2 LB. GROUND TURKEY 1 MED. ONION, CHOPPED2 (14.5 OZ.) CANS DICED TOMATOES, UNDRAINED1 CAN ROTEL TOMATOES & GREEN CHILIES, UNDRAINED1 CAN WHOLE KERNEL CORN, UNDRAINED1 CAN PINTO BEANS WITH JALAPENOS, UNDRAINED1 CAN RANCH-STYLE BEANS WITH JALAPENOS, UNDRAINED1 PKG. DRY TACO SEASONING MIX1 PKG. DRY ORIGINAL HIDDEN VALLEY RANCH DRESSING MIX

BROWN GROUND TURKEY WITH ONION, DRAIN OFF ANY EXCESS FAT. PLACE GROUND TURKEY (DRAINED), ONION AND ALL REMAINING INGREDIENTS IN A COVERED DUTCH OVEN. COOK OVER VERY LOW HEAT, STIRRING OCCASIONALLY, TO KEEP

MIXTURE FROM STICKING TO THE BOTTOM OF THE POT. THE LONGER IT SIMMERS, THE BETTER THE SEASONINGS ARE MIXED.

NOTE: THIS FREEZES VERY WELL. BARBARA JEAN

FRENCH ONION SOUP

3 LGE. ONIONS (ABOUT 2 LB.), THINLY SLICED1/2 CUP BUTTER OR MARGARINE, MELTED5 CUPS BOILING WATER ½ TSP. SALT1 TBSP. CHICKEN BOUILLON GRANULES2 TSP. BEEF BOUILLON GRANULES DASH OF PEPPER1/2 TSP. BROWNING & SEASONING SAUCE6 (3/4" THICK) SLICES FRENCH BREAD, TOASTED6 (4X1/8") SLICES SWISS CHEESE

OPTIONAL: 1 TBSP. SUGAR

SEPARATE ONIONS INTO RINGS AND SAUTE IN BUTTER IN A DUTCH OVEN UNTIL TENDER. ADD WATER TO ONIONS. COMBINE BOUILLON GRANULES, SALT, PEPPER AND SUGAR (IF DESIRED); ADD TO ONIONS. STIR IN BROWNING AND SEASONING SAUCE. BRING TO A BOIL; REDUCE HEAT AND SIMMER, UNCOVERED, 1 HOUR. PLACE 6 OVENPROOF INDIVIDUAL SERVING BOWLS ON A BAKING SHEET. PLACE 1 SLICE OF BREAD IN EACH BOWL; LADLE SOUP OVER BREAD. TOP EACH WITH 1 SLICE CHEESE. BROIL 6 INCHES FROM HEAT UNTIL CHEESE MELTS. MAKES 6 CUPS. BARBARA JEAN

ITALIANO MEAT PIE

1 DEEP DISH PIE CRUST SHELL 1 1/2 LB. LEAN GROUND BEEF1/3 CUP CHOPPED GREEN PEPPER 2 (8 OZ.) CANS TOMATO SAUCE1 (4 OZ.) CAN MUSHROOM STEMS & PIECES, DRAINED 3 TBSP. WATER 1/4 TSP. BASIL

1/4 TSP. OREGANO 1/4 TSP. GARLIC POWDER1/3 CUP PARMESAN CHEESE2 (8 OZ.) CUPS SHREDDED MOZZARELLA CHEESE, DIVIDED

PREHEAT OVEN AND COOKIE SHEET TO 400 DEGREES. IN LARGE SKILLET, BROWN BEEF. DRAIN WELL. ADD GREEN PEPPER AND COOK 2 MINUTES. STIR IN TOMATO SAUCE, MUSHROOMS, WATER, OREGANO, BASIL AND GARLIC POWDER. SIMMER 10 MINUTES. SPRINKLE HALF THE PARMESAN CHEESE OVER BOTTOM OF THE PIE CRUST. SPREAD HALF THE BEEF MIXTURE OVER PARMESAN CHEESE. SPRINKLE WITH 1 CUP MOZZARELLA CHEESE. LAYER REMAINING BEEF AND PARMESAN CHEESE. BAKE ON PREHEATED COOKIE SHEET 25 MINUTES. SPRINKLE WITH REMAINING 1 CUP MOZZARELLA CHEESE. RETURN TO OVEN 5 MINUTES OR UNTIL CHEESE MELTS. LET STAND 10 MINUTES BEFORE SERVING. SERVES 6.

PASTA WITH OIL AND GARLIC

COOK ONE PACKAGE OF PASTA ACCORDING TO DIRECTIONS. DRAIN. ADD 3 OR 4 PODS OF GARLIC THAT HAVE BEEN MASHED AND 2 TABLESPOONS OLIVE OIL . STIR IN SALT AND PEPPER TO TASTE. TOSS AND TOP WITH GRATED ITALIAN CHEESE. SERVE IMMEDIATELY.

SPICY FRIED CRAWFISH TAILS

6 TBSP. FLOUR 2 TSP. SALT1 TSP. BLACK PEPPER 2 EGGS, BEATEN2 TBSP. LIQUID CRAB BOIL OR 1/4 TSP. CAYENNE PEPPER2 TBSP. MILK 2 LB. CRAWFISH TAILS1/2 TSP. SALT 1 QUART OIL 1/4 TSP. CAYENNE PEPPER

PREHEAT OVEN TO 250 DEGREES. IN BOWL, MIX FLOUR, SALT, PEPPER, CRAB BOIL AND EGGS. ADD MILK, A TEASPOON AT A TIME, UNTIL BATTER IS THICK. SEASON CRAWFISH TAILS WITH SALT AND CAYENNE (IF DESIRED). ADD TO BATTER AND LET STAND AT LEAST AN HOUR. IN DUTCH OVEN, HEAT OIL UNTIL VERY HOT. DROP CRAWFISH INTO HOT OIL, A HANDFUL AT A TIME, MAKING SURE TO SEPARATE THEM AS THEY COOK. FRY UNTIL GOLDEN BROWN, ABOUT 1 MINUTE. DRAIN ON A PLATTER LINED WITH PAPER TOWELS AND KEEP WARM IN OVEN, UNTIL ALL CRAWFISH HAVE BEEN FRIED. SERVES 6.

SEAFOOD CASSEROLE

1 (8 OZ.) PKG. CREAM CHEESE 1 TBSP. GARLIC SALT1 STICK BUTTER OR MARGARINE 1 LB. SHRIMP, PEELED1 LGE. ONION, CHOPPED 1 BELL PEPPER, CHOPPED2 RIBS CELERY, CHOPPED 2 TBSP. BUTTER1 CAN MUSHROOM SOUP BREAD CRUMBS1 CAN MUSHROOMS, DRAINED 1 TSP. TABASCO½ TSP. RED PEPPER 1 PINT CRABMEAT3/4 CUP COOKED RICE CHEDDAR CHEESE, GRATED

MELT CREAM CHEESE AND BUTTER. SAUTE SHRIMP, ONION, BELL PEPPER AND CELERY IN 2 TABLESPOONS BUTTER. ADD TO THE FIRST MIXTURE. ADD SOUP, MUSHROOMS, SEASONINGS, CRAB MEAT AND RICE. MIX WELL. PLACE IN 2 QUART CASSEROLE AND TOP WITH CHEESE AND BREAD CRUMBS. BAKE AT 350 DEGREES ABOUT 20-30 MINUTES, UNTIL BUBBLY. SERVES 8. CAN BE FROZEN.

FRIED STUFFED BELL PEPPER

2 LGE. ONIONS, FINELY CHOPPED 2 ½ STICKS MARGARINE2 CLOVES GARLIC, FINELY CHOPPED1 LB. CRAWFISH TAILS, IF LGE., DICE 1 LB. CRABMEAT 4 CUPS BREADCRUMBS 1 TBSP. SALT 1 TSP. BLACK PEPPER ¼ TSP. RED PEPPER1 CUP GREEN ONIONS AND TOPS, FINELY CHOPPED½ CUP PARSLEY, CHOPPED 5 LGE. BELL PEPPERSBATTER: 2 EGGS BEATEN6 OZ. MILK 1 CUP CRACKER MEAL1 CUP CORN FLOUR OIL

NOTE: YOUR FAVORITE FLOUR OR FRYING INGREDIENT CAN BE SUBSTITUTED FOR THE CRACKER MEAL AND CORN FLOUR.

IN HEAVY POT SAUTE ONIONS AND GARLIC IN MARGARINE UNTIL WILTED AND TRANSPARENT. ADD CRAWFISH TAILS AND CRAB MEAT. COOK 5 MINUTES. ADD BREAD CRUMBS, SALT, PEPPER, GREEN ONIONS AND PARSLEY. COOK ANOTHER 10 MINUTES. LET STAND UNTIL COOL. CUT BELL PEPPERS INTO 3 PARTS LENGTHWISE. REMOVE SEEDS AND STEMS AND PARBOIL FOR 3 MINUTES. PLACE COLD STUFFING ON EACH 1/3 BELL PEPPER AND FORM INTO A BALL. MAKE BATTER BY BEATING EGGS AND MILK TOGETHER IN A BOWL. MIX CRACKER MEAL AND CORN FLOUR TOGETHER IN SEPARATE BOWL. ROLL STUFFED PEPPERS IN MEAL MIXTURE, THEN IN EGG MIXTURE AND BACK AGAIN IN MEAL. FRY IN HOT OIL UNTIL GOLDEN BROWN AND HOT THROUGHOUT. SERVES 15. THE ROLLED PEPPERS CAN BE FROZEN.

STUFFED PEE WEES

½ LB. GROUND MEAT ½ LB. PORK SAUSAGE1 LGE. ONION

BROWN ABOVE ITEMS IN SKILLET.

CUT PEE WEES IN HALF AND SCOOP OUT THE MIDDLE.

MIX IN MIXING BOWL: MEAT (FROM ABOVE)½ CUP WATER 2 - 4 TBSP. CHOPPED PARSLEY1 RAW EGG 2 TBSP. YELLOW MUSTARD (OPTIONAL)

STUFF ABOVE INGREDIENTS IN MIDDLE OF PEE WEES. BAKE IN OVEN UNTIL WARM. IN SKILLET MELT BUTTER AND FINELY CHOPPED GARLIC. BRUSH OVER PEE WEES AND EAT.

NOTE: INGREDIENT AMOUNT DEPENDS ON AMOUNT OF PEE WEES YOU FIX.

WHATTSA FILLATTA

2 DOZ. CORN MEAL TORTILLAS 1 SM. ONION, FINELY CHOPPED1 ½ LB. GROUND MEAT SALT & PEPPER TO TASTE1 SM. GREEN PEPPER, FINELY CHOPPEDGARLIC SALT TO TASTE 1 CUP SOUR CREAM

COMBINE GROUND MEAT, ONION, PEPPER AND SEASONINGS. ROLL INTO FINGER SHAPES. WRAP A TORTILLA AROUND EACH 1 AND FASTEN WITH TOOTHPICKS. DEEP FRY ON MEDIUM HEAT UNTIL GROUND MEAT IS DONE AND SHELL IS CRISPY. DRAIN WELL. SERVE HOT AND DIP IN SOUR CREAM.

CRAWFISH FETTUCINI

1 PINT HALF & HALF 1 STICK BUTTER½ PT. WHIPPING CREAM 6 GREEN ONIONS, CHOPPED1 LB. CRAWFISH TAILS WITH FAT1 LB. FETTUCINE SALT & PEPPER TO TASTE¾ CUP GRATED PARMESAN CHEESE

OPTIONAL SEASONINGS: THYME, GARLIC, PAPRIKA (ALL TOGETHER ARE GOOD)

REDUCE CREAM SLIGHTLY. SAUTE ONIONS IN BUTTER. ADD CRAWFISH, SEASONINGS AND CREAM. REDUCE A LITTLE MORE UNTIL CREAMY. POUR OVER HOT COOKED PASTA. ADD CHEESE AND TOSS. SERVES 6.

CRAWFISH FETTUCCINI FOR A CROWD

4 BOXES PASTA RONI FETTUCCINI ALFREDO1 ½ BELL PEPPERS 3 MED. ONIONS1 STALK GREEN ONIONS 1 QUART HALF & HALF 2 STICKS OF MARGARINE2 ½ TBSP. CREOLE SEASONING 2 BAGS CRAWFISH TAILS

MELT MARGARINE IN PAN. ADD BELL PEPPER, ONIONS, GREEN ONIONS, CREOLE SEASONING AND CRAWFISH TAILS. COOK UNTIL SEASONING IS TENDER (ABOUT 20 MINUTES). BOIL NOODLES 5 MINUTES, THEN DRAIN. IN BLENDER, MIX CHEESE PACKETS AND HALF AND HALF. POUR OVER NOODLES AND ADD CRAWFISH MIXTURE. HEAT ALL THROUGH AND THROUGH.

CRAWFISH CARDINALE

1 BUNCH FINELY MINCED GREEN ONIONS 5 TBSP. BUTTER1 CLOVE CRUSHED GARLIC 5 TBSP. FLOUR1 TBSP. KETCHUP 1 CAN CHICKEN BROTH (1 ¼ CUP) PINCH OF THYME¼ TSP. NUTMEG ½ TSP. TABASCO1 BAY LEAF 1 CUP LIGHT CREAM2 TBSP. LEMON JUICE

2 TBSP. BRANDY OR PORT OR DARK RED WINE1 LB. CRAWFISH TAILS PAPRIKA

IN LARGE SKILLET MELT BUTTER AND SAUTE ONION AND GARLIC UNTIL TENDER. DO NOT ALLOW MIXTURE TO BROWN. BLEND IN FLOUR. MAKE A PASTE. ADD KETCHUP AND COOK FOR 2 MINUTES. GRADUALLY STIR IN BROTH AND ADD THYME, NUTMEG, TABASCO AND BAY LEAF. MIX WELL. STIR IN CREAM, LEMON JUICE AND WINE TO FORM A SMOOTH SAUCE. ADD CRAWFISH TAILS AND CONTINUE TO SIMMER OVER A LOW HEAT FOR 10-15 MINUTES, STIRRING CONSTANTLY. SERVE OVER ANGEL HAIR PASTA. SPRINKLE PAPRIKA ON TOP.

CREOLE SPANISH RICE

1 MED. ONION, CHOPPED ¼ CUP SHORTENING½ MED. BELL PEPPER, CHOPPED ½ LB. CRAWFISH TAILS ½ LB. GROUND MEAT 1 CUP RAW RICE 2 (8 OZ.) CANS TOMATO SAUCE SALT & PEPPER TO TASTE½ CUP CHEDDAR CHEESE, SHREDDED

SAUTE ONION AND BELL PEPPER IN SHORTENING UNTIL TENDER. ADD CRAWFISH TAILS AND GROUND MEAT. COOK UNTIL MEAT IS LIGHTLY BROWNED. ADD RICE AND FRY FOR 3 MINUTES. ADD TOMATO SAUCE AND SEASONING, MIX WELL. BRING QUICKLY TO A BOIL AND SIMMER 25 MINUTES. COVER TIGHTLY. ADD 1/2 CUP CHEESE TO TOP JUST BEFORE SERVING. SERVES 4.

CRAWFISH CREOLE

1 CUP FLOUR 1 CUP OIL2 CUPS CHOPPED ONIONS 1 CUP CHOPPED CELERY1 CUP CHOPPED BELL PEPPER 3 CLOVES GARLIC, MINCED

1 CAN TOMATOES 6 CUPS WATER3 TSP. SALT 1/2 TSP. RED PEPPER1/2 TSP. BLACK PEPPER 1 TSP. WORCESTERSHIRE SAUCE3 LB. CRAWFISH TAILS 2 TBSP. CHOPPED PARSLEY2 TBSP. CHOPPED GREEN ONION 2 SM. CANS TOMATO PASTE

MAKE A ROUX BY COOKING THE FLOUR AND OIL TOGETHER UNTIL A GOLDEN BROWN. STIR CONSTANTLY. ADD ONIONS, BELL PEPPER AND GARLIC. COOK UNTIL ONIONS ARE TRANSPARENT. ADD TOMATOES AND TOMATO PASTE. STIR TO MIX WELL. COOK FOR 5 MINUTES. ADD WATER AND SEASONINGS. BRING TO A BOIL. LOWER HEAT AND SIMMER FOR 1 HOUR. ADD CRAWFISH TAILS AND SIMMER FOR 15 MINUTES. ADD PARSLEY AND GREEN ONION. COOK FOR 5 MINUTES LONGER. SERVE OVER RICE. SERVES 8-10.

CAJUN PIZZA

1 1/2 CUPS BISQUICK 1/2 CUP YELLOW CORN MEAL1/2 CUP COLD WATER 1/2 LB. GROUND MEAT1/2 CUP CHOPPED ONION 2 CLOVES GARLIC, CHOPPEDSALT & PEPPER TO TASTE 1 LB. SHRIMP 1 LB. CRAWFISH TAILS 2 MED. TOMATOES, CHOPPED 1 JAR TABASCO PICANTE SAUCE1 1/2 CUPS SHREDDED CHEDDAR CHEESE1 CUP SHREDDED MOZZARELLA CHEESE1/2 CUP SLICED BLACK OR GREEN OLIVES

MIX BISQUICK, CORN MEAL AND WATER UNTIL IT FORMS A SOFT DOUGH. ROLL OR PAT DOUGH INTO 2 12" CIRCLES ON UNGREASED COOKIE SHEETS FORMING 1/2 " RIM. BAKE 10 MINUTES AT 350 DEGREES. COOK GROUND MEAT UNTIL BROWN AND DRAIN. ADD ONION, GARLIC AND SEASONING. ADD SHRIMP AND CRAWFISH. SIMMER UNTIL DONE. STIR IN PICANTE SAUCE. STIR UNTIL THICKENED. SPREAD 1/2 MIXTURE

ON EACH CRUST. SPRINKLE WITH CHEESES, TOMATOES AND OLIVES. BAKE AT 350 DEGREES FOR 20 MINUTES. MAKES 2 PIZZAS.

SEAFOOD MEDITERRANEAN

6 CLOVES GARLIC, MINCED 1/2 CUP OIL 2 TSP. OREGANO 1 BAY LEAF 2 CANS RO-TEL TOMATOES 1 TBSP. SALT1 TBSP. BLACK PEPPER 2 LB. SHRIMP, PEELED2 LB. CRAWFISH TAILS 1 CUP CHOPPED PARSLEY1 CUP CHOPPED GREEN ONIONS BUTTERED RICE

SAUTE GARLIC IN OIL. ADD TOMATOES, OREGANO, BAY LEAF, SALT AND PEPPER. MIX THOROUGHLY, COVER AND SIMMER 25 MINUTES UNTIL LIQUID EVAPORATES. ADD SHRIMP AND CRAWFISH, SIMMER UNTIL DONE. STIR IN PARSLEY AND GREEN ONIONS. HEAT THOROUGHLY. SERVE OVER HOT BUTTERED RICE. IF DESIRED, ADD 3 DROPS LIQUID CRAB BOIL WITH TOMATOES. SERVES 12.

CRAWFISH DRESSING

1 LOAF OF BREAD 2 STICKS BUTTER2 LB. CRAWFISH TAILS 2 ½ TSP. SALT 1 CUP FINELY CHOPPED ONION ¼ TSP. RED PEPPER1/2 CUP GREEN ONIONS, TOPS SEPARATE FROM BOTTOMS2 1/2 CUPS FINELY CHOPPED CELERY 2 EGGS, BEATEN1LGE. BELL PEPPER, FINELY CHOPPED 2 CUPS CHICKEN BROTH 2 CLOVES GARLIC, FINELY CHOPPED 2/3 CUP COOKED & DRAINED GROUND MEAT

CUT BREAD INTO SMALL PIECES. HEAT BUTTER IN SKILLET. ADD CRAWFISH TAILS. COOK UNTIL TENDER. ADD WHITE ONIONS AND GREEN ONION BOTTOMS. ADD CELERY AND BELL PEPPER. COOK OVER MEDIUM HEAT UNTIL ONIONS ARE CLEAR. POUR CHICKEN BROTH OVER BREAD AND SPRINKLE WITH SEASONINGS. TOSS GENTLY WITH FORK. ADD EGGS AND GREEN ONION TOPS. BLEND IN GROUND MEAT. BAKE IN CASSEROLE DISH AT 350 DEGREES UNTIL BUBBLY. SERVES 12.

STUFFED CUCUMBERS

4 CUCUMBERS SALT & PEPPER1 CUP ITALIAN BREAD CRUMBS LEMON JUICE2 TBSP. GREEN ONIONS, CHOPPED 2 TBSP. CELERYOLIVE OIL 2 TBSP. PARSLEY, CHOPPED1 CLOVE GARLIC, FINELY CHOPPED PARMESAN CHEESE 1 LB. GROUND MEAT, BROWNED & DRAINED

PARBOIL CUCUMBERS UNTIL JUST TENDER WHEN PIERECEDWITH A FORK. CUT IN HALF. SCOOP OUT SEEDS, LEAVING MEAT. DRAIN WELL. SPRINKLE GENEROUSLY WITH SALT AND LEMON JUICE. MIX BREADCRUMBS WITH ONIONS, CELERY, PARSLEY, GARLIC, GROUND MEAT AND MOISTEN WELL WITH OLIVE OIL. ADD SALT AND PEPPER TO TASTE, AND GRATED PARMESAN CHEESE. LIGHTLY STUFF INTO CUCUMBERS. SPRINKLE MORE PARMESAN CHEESE ON TOP. GREASE SHALLOW PAN WITH COOKING OIL. ADD A SMALL AMOUNT OF WATER TO PREVENT STICKING AND PLACE STUFFED CUCUMBERS IN PAN. BAKE AT 350 DEGREES UNTIL TOP IS BROWN AND CRUSTY, APPROXIMATELY 15 TO 20 MINUTES. MAKES 8 HALVES.

STUFFED SHRIMP

2 ONIONS, CHOPPED 1/2 LB. MARGARINE

1 LB. RAW SHRIMP, CHOPPED 2 BELL PEPPERS, CHOPPED4 OR 5 RIBS CELERY, CHOPPED 2 EGGS, BEATEN4 PODS GARLIC, FINELY CHOPPED 1 CUP PARSLEY, CHOPPED1/2 LOAF STALE FRENCH BREAD, SQUEEZED OUT IN WATER FLOUR SALT & PEPPER EGG-MILK (2 EGGS & 1 CUP MILK) 3 DOZEN LGE. RAW SHRIMPOIL FOR FRYING 1 LB. CRABMEATOPTIONAL: 1 LB. GROUND MEAT

SAUTE ONIONS, BELL PEPPERS, CELERY, GARLIC AND PARSLEY IN MARGARINE. ADD CHOPPED SHRIMP AND COOK FOR 10 MINUTES. ADD WET BREAD AND THEN EGGS. COOK 5 MINUTES, STIRRING CONSTANTLY. ADD CRABMEAT AND GROUND MEAT (IF DESIRED) AND SEASON TO TASTE. PEEL LARGE SHRIMP TO THE TAILS ONLY. SPLIT HALF WAY THROUGH AND OPEN UP (FANTAIL). PILE EACH SHRIMP WITH A MOUND OF STUFFING AND FREEZE UNTIL HARD. DIP FROZEN STUFFED SHRIMP IN FLOUR, THEN IN EGG-MILK WASH, THEN IN FLOUR AGAIN. FRY IN OIL UNTIL GOLDEN BROWN. SERVES 8.

OYSTERS LAGNIAPPE

24 MED. OYSTERS 1/8 LB. BUTTER1/2 LB. LUMP CRABMEAT 1/4 CUP PARMESAN CHEESE3/4 CUP FINELY CHOPPED ONIONS1/2 CUP FINELY CHOPPED CELERY1/8 CUP FINELY CHOPPED GREEN PEPPER1 TSP. MINCED GARLIC 1/4 TSP. WHITE & RED PEPPER2 CHICKEN BOUILLON CUBES 1/2 CUP HEAVY CREAM1/4 CUP PARMESAN CHEESE 1/2 CUP ITALIAN BREAD CRUMBS1 TBSP. FINELY CHOPPED PARSLEY1/4 CUP FINELY CHOPPED GREEN ONIONS

SAUTE THE ONIONS, CELERY, BELL PEPPER AND GARLIC IN THE

BUTTER UNTIL THE ONIONS ARE CLEAR. ADD THE RED & WHITE PEPPERS AND BOUILLON CUBES. STIR UNTIL ALL INGREDIENTS ARE WELL MIXED. ADD THE HEAVY CREAM AND CONTINUE HEATING UNTIL THE MIXTURE IS BUBBLING. ADD CHEESE AND REMOVE FROM HEAT. FOLD IN THE BREAD CRUMBS, PARSLEY AND GREEN ONIONS AND ALLOW THE STUFFING TO COOL. PLACE THE OYSTERS IN A 9X9 BAKING DISH. COVER THE OYSTERS WITH THE LUMP CRABMEAT. SPREAD THE STUFFING OVER THE CRABMEAT AND OYSTERS AND TOP WITH 1/4 CUP PARMESAN CHEESE. BAKE AT 350 DEGREES FOR 20 MINUTES OR UNTIL GOLDEN BROWN. SERVES 6.

BAR-B-Q SHRIMP

8 LB. LGE. SHRIMP, UNPEELED 1/2 LB. BUTTER 1 CUP OLIVE OIL3 TBSP. WORCESTERSHIRE SAUCE2 LEMONS, SLICED 3 TBSP. LEMON JUICE 4 CLOVES GARLIC, CHOPPED 1 TBSP. PARSLEY, CHOPPED2 TSP. PAPRIKA 2 TSP. OREGANO2 TSP. RED PEPPER 1 TSP. TABASCO SAUCE3 TBSP. LIQUID SMOKE SALT & PEPPER TO TASTE½ TSP. BASIL

WASH SHRIMP. SPREAD OUT IN SHALLOW PAN. COMBINE INGREDIENTS IN SAUCE PAN OVER LOW HEAT AND POUR OVER SHRIMP. REFRIGERATE. BASTE AND TURN SHRIMP EVERY 30 MINUTES WHILE REFRIGERATED, FOR SEVERAL HOURS. BAKE AT 300 DEGREES FOR 30 MINUTES, TURNING SHRIMP AT 10 MINUTE INTERVALS. SERVE IN SOUP BOWL WITH FRENCH BREAD TO DIP IN SAUCE. MARY JANE

STUFFED CRABS

PICK MEAT FROM 1 DOZ. BOILED, SEASONED CRABS1/2 CUP BREAD CRUMBS 2 TBSP. BUTTER1 BUNCH GREEN ONIONS, CHOPPED FINE1/3 BUNCH PARSLEY, CHOPPED FINE1 MED. BELL PEPPER, CHOPPED FINESALT, PEPPER & CAYENNE TO TASTE8 TOES GARLIC, MINCED 2 TBSP. WORCESTERSHIRE SAUCE1 MED. ONION, MINCED 2 STALKS CELERY, MINCED

SAUTE ALL VEGETABLES IN BUTTER UNTIL WILTED. ADD WORCESTERSHIRE SAUCE, CRAB MEAT, SALT, BLACK AND CAYENNE PEPPERS. COOK OVER MEDIUM HEAT ABOUT 15 MINUTES, STIRRING CONSTANTLY. ADD BREAD CRUMBS AND MIX WELL. STUFF MIXTURE INTO CLEANED CRAB SHELLS OR CASSEROLE DISH. SPRINKLE TOP WITH ADDITIONAL BREAD CRUMBS AND DOT WITH BUTTER. BAKE IN 375 DEGREE OVEN FOR 10 MINUTES OR UNTIL BROWN.

NOTE: ALL OF THESE ITEMS ARE TO BE USED WITH YOUR OWN JUDGEMENT. FINELY MINCE THESE ITEMS. DARLENE

CATFISH CREOLE

5 - 6 CATFISH FILLETS, 8 - 10 OZ. EACHSALT, PEPPER & CAJUN SEASONING1/4 CUP OLIVE OIL 2 TBSP. MINCED GARLIC1/4 CUP ITALIAN SALAD DRESSING1 (16 OZ.) CAN STEWED TOMATOES1/2 CUP CHOPPED ONIONS 1/2 CUP CHOPPED BELL PEPPERS1/2 CUP CHOPPED CELERY 2 BAY LEAVES 1 TBSP. WORCESTERSHIRE SAUCE2 TBSP. CAJUN SEASONING HOT COOKED RICE OR PASTA

WASH FISH; SEASON TO TASTE WITH SALT, PEPPER AND CAJUN SEASONING. COMBINE OLIVE OIL WITH ITALIAN DRESSING.

DIP EACH FILLET INTO OLIVE OIL MIXTURE; THEN BAKE IN OVEN AT 350 DEGREES UNTIL FISH JUST STARTS TO COOK, ABOUT 10 MINUTES. SET FILLETS ASIDE TO COOL. IN LARGE POT, ADD REMAINING MIXTURE OF OLIVE OIL AND ITALIAN DRESSING. ADD STEWED TOMATOES, ONIONS, BELL PEPPERS, CELERY, GARLIC AND BAY LEAVES. COOK UNTIL VEGETABLES ARE WILTED. STIR IN WORCESTERSHIRE SAUCE AND CAJUN SEASONING; THEN ADD FISH FILLETS AND CONTINUE COOKING FOR ABOUT 10 TO 15 MINUTES LONGER. SERVE OVER HOT COOKED RICE OR PASTA.

PARMESAN CATFISH FILLETS

2/3 CUP FRESHLY GRATED PARMESAN CHEESE1/4 CUP FLOUR 1/2 TSP. SALT1/4 TSP. BLACK PEPPER 1 TSP. PAPRIKA 1 EGG, BEATEN 1/4 CUP MILK 1 1/2 LBS. CATFISH FILLETS, DIVIDED INTO 4 PIECES1/3 CUP SLICED ALMONDS1/4 - 1/2 CUP MELTED MARGARINE

COMBINE PARMESAN, FLOUR, SALT, PEPPER AND PAPRIKA AND SET ASIDE. COMBINE EGG AND MILK; MIX WELL. DIP FILLETS IN EGG MIXTURE; DREDGE IN PARMESAN MIXTURE. ARRANGE FILLETS ON FOIL-LINED BAKING PAN SPRAYED WITH NONSTICK COOKING SPRAY. SPRINKLE ALMONDS OVER FILLETS AND DRIZZLE WITH MARGARINE. BAKE AT 350 DEGREES FOR 35 - 40 MINUTES OR UNTIL FISH FLAKES EASILY WITH A FORK. MARILYN

TACO CASSEROLE

1 LB. GROUND MEAT 3 GREEN ONIONS, SLICED THIN

1 CLOVE GARLIC, MINCED1 (1 1/4 OZ.) ENVELOPE TACO SEASONING MIX1 (15 1/2 OZ.) CAN KIDNEY BEANS 1 (8 OZ.) CAN TOMATO SAUCE1 (4 OZ.) CAN CHOPPED GREEN CHILIES, UNDRAINED (OPTIONAL)1 CUP SHREDDED CHEDDAR CHEESE

TOPPINGS: SALSA, SOUR CREAM, SLICED GREEN ONIONS COOK FIRST 4 INGREDIENTS IN A LARGE SKILLET OVER MEDIUM HEAT, STIRRING UNTIL BEEF CRUMBLES AND IS NO LONGER PINK. DRAIN MIXTURE AND RETURN TO SKILLET. DRAIN KIDNEY BEANS, RESERVING 1/4 CUP LIQUID. STIR RESERVED LIQUID, TOMATO SAUCE AND CHILIES INTO MEAT MIXTURE. SPOON HALF OF MIXTURE INTO A LIGHTLY GREASED 13X9 INCH BAKING PAN. TOP WITH HALF OF KIDNEY BEANS. REPEAT LAYERS WITH REMAINING MEAT MIXTURE AND BEANS. BAKE AT 350 DEGREES FOR 30 MINUTES, SPRINKLE WITH CHEESE. BAKE 5 MORE MINUTES. SERVE WITH DESIRED TOPPINGS.

BREAKFAST CASSEROLE

16 SLICES BREAD, CUBED2 CUPS SHREDDED CHEDDAR CHEESE12 EGGS, BEATEN WITH 3 CUPS MILK2 CUPS HAM, CHOPPED UP

SPRAY PAY IN A 9 X 13” PAN. LAYER BREAD, HAM AND CHEESE. POUR MILK AND EGG MIXTURE OVER ALL. COVER WITH SARAN WRAP AND REFRIGERATE OVERNIGHT. COOK AT 325 FOR 1 HOUR. LET SIT FOR 10 MINUTES BEFORE SERVING. MELANIE

TEXAS HASH

2 LGE. ONIONS, FINELY CHOPPED 2 LB. GROUND CHUCK

2 LGE. BELL PEPPERS, FINELY CHOPPED1 LGE. CAN PLUS 1 SM. CAN BIG "R" TOMATOES/WITH JUICE, CHOPPED1 1/4 CUP LONG GRAIN RAW RICE2 TSP. CHILI POWDER SALT & PEPPER TO TASTE

PREHEAT OVEN TO 350 DEGREES. BROWN GROUND CHUCK IN 5 QUART DUTCH OVEN. POUR OFF DRIPPINGS. ADD ONIONS, BELL PEPPERS, TOMATOES, RICE, CHILI POWDER, SALT AND PEPPER. MIX WELL, COVER AND BAKE FOR 1 HOUR. COVER CAN BE REMOVED FOR LAST 15 MINUTES. SERVES ABOUT 8 TO 10. DARLENE

SHRIMP CREOLE

2 TBSP. BUTTER OR MARGARINE 1 TBSP. FLOUR 1 BAY LEAF 1 LGE. ONION 1 LGE. BELL PEPPER 2 CLOVES GARLIC2 TSP. DRIED THYME (OR 1TBSP. FRESH), CHOPPED2 TSP. DRIED PARSLEY FLAKES (OR 1TBSP. FRESH), CHOPPED3 SHALLOTS, CHOPPED FINE 6 CUPS COOKED RICE3 LBS. FRESH SHRIMP, PEELED & DEVEINED1 MED. CAN BIG "R" TOMATOES, CHOPPED3/4 CUP WATER 2 DROPS TABASCO SAUCE

MELT BUTTER OR MARGARINE AND ADD FLOUR TO MAKE A ROUX. ADD BAY LEAF, ONIONS, BELL PEPPERS, GARLIC, PARSLEY, THYME, SHALLOTS, SALT AND PEPPER. THEN ADD TOMATOES, WATER AND TABASCO SAUCE. COOK ABOUT 30 MINUTES. ADD SHRIMP AND COOK FOR ABOUT 20 MINUTES MORE. SERVE OVER COOKED RICE. SERVES 6. DARLENE

SHRIMP CREOLE

2 LBS. HEADLESS, RAW SHRIMP 1 LGE. ONION, CHOPPED

3 - 4 CLOVES GARLIC, MINCED 2 TBSP. CANOLA OIL 1 SM. GREEN PEPPER, CHOPPED 2 TBSP. FLOUR2 (8 OZ.) CANS TOMATO SAUCE 1 1/2 - 2 CANS WATER2 TBSP. PARSLEY 1 TSP. SALT 1/2 TSP. BLACK PEPPER DASH CAYENNE PEPPER

PEEL, DE-VEIN AND WASH SHRIMP. SAUTE ONION IN OIL UNTIL TENDER (ABOUT 6 - 8 MINUTES). STIR IN GARLIC AND GREEN PEPPERS; SAUTE FOR 2 MINUTES. BLEND IN FLOUR. ADD TOMATO SAUCE AND SIMMER, COVERED FOR 5 MINUTES. STIR IN WATER (I START WITH ONLY 1 1/2 CANS, THEN AFTER SHRIMP ARE ADDED, CHECK TO SEE IF MORE IS NEEDED), PARSLEY, SHRIMP, SALT AND PEPPERS. COVER AND SIMMER FOR 30 MINUTES OR UNTIL SHRIMP ARE COOKED. SERVE OVER RICE. MARILYN

SHRIMP CASSEROLE

1 CAN CREAM OF MUSHROOM SOUP 2 TBSP. CHOPPED GREEN PEPPER 2 TBSP. CHOPPED ONION2 TBSP. MELTED MARGARINE 1 TBSP. LEMON JUICE2 CUPS COOKED WHITE RICE ½ TSP. BLACK PEPPER1 1/2 TSP. WORCESTERSHIRE SAUCE ½ TSP. DRY MUSTARD 3/4 CUP AMERICAN CHEESE, CUBED ½ TSP. SALT1- 11/2 LBS. UNCOOKED SHRIMP, CUT IN PIECES

COMBINE SOUP, GREEN PEPPER, ONION, MARGARINE, LEMON JUICE, RICE, WORCESTERSHIRE, MUSTARD, PEPPER, CHEESE, SHRIMP AND SALT. MIX THOROUGHLY. POUR INTO A 1 1/2 - 2 QUART CASSEROLE. BAKE AT 350 DEGREES FOR 30 - 35 MINUTES OR UNTIL SHRIMP ARE COOKED AND CHEESE HAS MELTED. MARILYN

SHRIMP AND CRAB CASSEROLE

1 LB. SHRIMP, STEAMED AND PEELED ½ LB. CRABMEAT½ CUP CHOPPED CELERY ¼ CUP CHOPPED GREEN PEPPER 2 TBSP. CHOPPED ONION½ TSP. SALT 1 SM. CAN MUSHROOMS½ CUP MAYONNAISE ¾ CUP HALF & HALF

MIX ALL INGREDIENTS TOGETHER AND HEAT IN 375 DEGREE OVEN UNTIL HOT AND BUBBLY.

URKY-LURKY

1 LB. SPAGHETTINI 3/4 CUP OLIVE OIL1 1/2 STICKS BUTTER OR MARGARINE3 TBSP. GARLIC, CHOPPED FINE1 (15 OZ.) CAN PITTED BLACK OLIVES, CHOPPED (RESERVE LIQUID) 1 CUP SEAFOOD STOCK OR RESERVED OLIVE LIQUID

OPTIONAL: 2 LB. BOILED SHRIMP, CRAWFISH TAILS, SMOKED SAUSAGE

COOK SPAGHETTINI AND DRAIN. IN LARGE FRYING PAN OR DUTCH OVEN, MELT BUTTER AND ADD OLIVE OIL & GARLIC. SIMMER FOR ABOUT 20 MINUTES. STIR IN SEAFOOD OR SMOKE SAUSAGE, IF DESIRED AND COOK UNTIL HOT. ADD SPAGHETTINI AND SEAFOOD STOCK OR OLIVE LIQUID UNTIL DESIRED CONSISTENTCY. ADD PARMESAN CHEESE, TOSS AND SERVE. SERVES 6 - 8. DARLENE

STUFFED BELL PEPPERS

1 DOZ. BELL PEPPERS - 10 CUT IN HALF & 2 CHOPPED FINE3 LOAVES STALE FRENCH BREAD (WET)1 DOZ. EGGS (BLENDED INTO BREAD), NOT NECESSARY TO BEAT EGGS

10 LB. LGE. SHRIMP, PEELED, WASHED & CUTSALT & PEPPER TO TASTEMARGARINE (1 LGE. COOKING SPOON) (1PAT ON TOP OF EACH PEPPER)OREGANO, SPRINKLE ON TOPAS NEEDED, PROGRESSO ITALIAN BREAD CRUMBS1 LGE. CARTON CHOPPED SEASONING MIXWATER, ADD TO CONSISTENCY YOU LIKE

SAUTE SEASONING MIX WITH 2 CHOPPED BELL PEPPERS. ADD SALT, PEPPER & SHRIMP. WET FRENCH BREAD IN STRAINER. ADD EGGS AND MIX WITH BREAD, SQUEEZE WATER OUT OF BREAD & EGG MIX UNTIL ALMOST DRY. ADD TO SEASONING MIX AND SHRIMP. STIR TOGETHER. ADD MARGARINE & OREGANO. IF MIXTURE IS STILL WET, ADD PROGRESSO BREAD CRUMBS TO DESIRED THICKNESS. IF MIXTURE GETS TOO THICK, YOU MAY ADD WATER A LITTLE AT A TIME TO GET THE THICKNESS THAT YOU LIKE. WASH BELL PEPPERS. PLACE IN CASSEROLE AFTER STUFFING WITH ABOVE MIXTURE. SPRINKLE WITH BREAD CRUMBS. PLACE A PAT OF MARGARINE ON TOP OF BREAD CRUMBS. BAKE AT 350 DEGREES UNTIL PEPPER IS COOKED AND BROWNED ON TOP. SERVES 20. ANGIE

STUFFED BELL PEPPER CASSEROLE

COOK 3 – 5 LB. GROUND MEAT IN A LARGE FRYING PAN AND DRAIN.ADD:1 ONION, CHOPPED FINE TONY’S CREOLE SEASONING TO TASTE½ GREEN PEPPER, CHOPPED FINE1 TBSP. FINELY CHOPPED GARLICSALT & BLACK PEPPER TO TASTE½ CUP SEASONED BREAD CRUMBS

COOK ALL THE ABOVE ON MEDIUM FIRE.

ONCE GROUND MEAT IS BROWN AND ALL THE SEASONING IS COOKED IN, ADD THE FOLLOWING –

CHOPPED HAM DEVEINED SHRIMP 1 CAPFUL OF LIQUID CRAB BOIL, OR TO TASTEOTHER INGREDIENTS –1 LGE. GREEN BELL PEPPER ½ STICK BUTTER OR MARGARINE½ RED BELL PEPPER ½ YELLOW BELL PEPPERLITTLE CHOPPED GARLIC

CUT ALL 3 PEPPERS IN STRIPS. PLACE IN PAN WITH MARGARINE OR BUTTER AND GARLIC. LET THE PEPPERS COOK LONG ENOUGH TO SOFTEN, THEN TURN FIRE OFF. PLACE THE STRIPS OF BELL PEPPER IN A PYREX DISH. PLACE THE STUFFING ON TOP OF THE PEPPERS. ADD ANOTHER TOPPING OF BELL PEPPER STRIPS, SPRINKLE SEASONED BREAD CRUMBS ON TOP. BAKE IN 300 – 325 DEGREE OVEN FOR 15 – 20 MINUTES.

NOTE: CAN ADD CRABMEAT INSTEAD OF SHRIMP, OR ADD IT WITH THE SHRIMP. CAN ADD SMOKE SAUSAGE INSTEAD OF HAM OR WITH THE HAM. SERVES BETWEEN 8 – 12.

STUFFED PEPPERS - GROUND MEAT

1/2 LB. GROUND MEAT PARSLEY1 ONION, CHOPPED 4 CUPS COOKED RICE1 BELL PEPPER, CHOPPED 4 - 5 DASHES HOT SAUCE4 BELL PEPPERS, TOPS REMOVED AND SEEDED1 CUP TOMATO SAUCE 1/2 TSP. THYME2 CLOVES GARLIC SALT AND PEPPER TO TASTE

PLACE CLEANED PEPPERS IN BOILING WATER FOR 10 MINUTES. REMOVE AND SET ASIDE TO COOL. BROWN THE MEAT AND DRAIN OFF THE GREASE. SAUTE MEAT WITH CHOPPED ONION, BELL PEPPER, GARLIC AND PARSLEY. REMOVE FROM HEAT. ADD

THE RICE, HOT SAUCE, TOMATO SAUCE AND THYME. ADD SALT AND PEPPER TO TASTE. FILL COOLED PEPPERS WITH MEAT FILLING AND BAKE AT 350 DEGREES FOR 45 MINUTES. LINDA

BRACIALONE

2 VEAL OR BEEF ROUNDS, CUT IN HALVES WHERE ROUND SEPARATES AND FLATTENED BY POUNDING4 CLOVES GARLIC, MINCED PARSLEY 2 HARD BOILED EGGS, SLICED THINLY1 LGE. ONION, CHOPPED 3/4 CUP ITALIAN BREAD CRUMBSOLIVE OIL SALT AND PEPPER TO TASTE3/4 CUP ITALIAN CHEESE, CUT IN SMALL PIECES

PLACE ROUNDS ON WAX PAPER. COVER ROUNDS WITH LAYERS OF BREAD CRUMBS, PIECES OF CHEESE, MINCED GARLIC, ONION, SLICED EGG, SALT AND PEPPER. COVER WITH BREAD CRUMBS. SPRINKLE WITH OLIVE OIL. BEGINNING AT SMALL END, ROLL MEAT, KEEPING INGREDIENTS INSIDE MEAT SECURE WITH TOOTHPICKS. ROLL WITH STRING UNTIL SECURE ALL AROUND. REMOVE TOOTHPICKS AND FRY UNTIL BROWN. DRAIN ON PAPER TOWEL. COOK IN TOMATO GRAVY. LINDA

MEAT PATTIES

2 LB. GROUND BEEF1 LB. ITALIAN SAUSAGE, WITH CASING REMOVED1 LGE. CLOVE GARLIC, MINCED4 TBSP. PARSLEY, CHOPPED 1 TSP. SALT¼ TSP. PEPPER6 SLICES WHITE BREAD, SOAKED IN MILK & SQUEEZED DRY2 SM. EGGS, BEATEN 1 CUP OLIVE OILITALIAN BREADCRUMBS OR 10 OZ. CRUSHED GARLIC CROUTONS

MIX BEEF, SAUSAGE, GARLIC, PARSLEY, SALT, PEPPER, SOAKED BREAD AND EGGS INTO A SMOOTH PASTE. SHAPE INTO PATTIES ABOUT 1 ½” WIDE. ROLL IN BREADCRUMBS AND FRY A FEW AT A TIME IN HOT OIL, OVER MEDIUM HIGH FLAME, UNTIL BROWN ON BOTH SIDES.

MEATBALLS

1 LB. GROUND MEAT 3/4 CUP ROMANO CHEESE1 TBSP. SUGAR (1 TBSP. PER 1 LB. OF MEAT)3/4 CUP ITALIAN BREAD CRUMBSSALT AND PEPPER TO TASTE 4 CLOVES GARLIC, MINCEDCHOPPED PARSLEY 1 - 2 EGGS1 CUP MILK (DEPENDING ON CONSISTENCY OF MIXTURE, MAY NEED SLIGHTLY MORE OR SLIGHT LESS)

MIX BREAD CRUMBS, CHEESE, GARLIC, PARSLEY, SUGAR, SALT AND PEPPER. GRADUALLY ADD MEAT UNTIL BLENDED WITH DRY INGREDIENTS. ADD EGG TO MIXTURE. IF EGG IS SMALL, YOU MAY NEED 2. GRADUALLY ADD MILK UNTIL MIXTURE IS SOFT ENOUGH. FORM MIXTURE INTO BALLS AND FRY. DRAIN ON PAPER TOWEL. COOK IN TOMATO GRAVY. LINDA

TOMATO GRAVY

1 LGE. ONION, CHOPPED 1/2 TSP. BASIL1 LGE. CAN TRADITIONAL TOMATO SAUCE4 CLOVES GARLIC, MINCED 2 CANS TOMATO SAUCE1/4 TSP. OREGANO 2 TSP. SUGARSALT AND PEPPER TO TASTE

OPTIONAL: 1 LGE. CAN TOMATOES, CHOPPED

COOK ONIONS UNTIL TRANSPARENT. ADD GARLIC, BASIL, OREGANO, SUGAR, SALT AND PEPPER. STIR AND ADD CHOPPED TOMATOES IF DESIRED. ADD TRADITIONAL SAUCE AND TOMATO SAUCE AND STIR. ADD 1 ½ CANS OF WATER (LARGE CAN). BRING GRAVY TO BOIL THEN LOWER HEAT. ADD MEATBALLS AND COOK UNTIL GRAVY THICKENS (APPROXIMATELY 45 MINUTES TO 1 HOUR). IF GRAVY THICKENS TOO SOON, GRADUALLY ADD MORE WATER. LINDA

RED GRAVY WITH DAUBE OR MEATBALLS

3 – 4 LB. VEAL ROAST 1 LGE. ONION, CHOPPED3 – 4 CLOVES MINCED GARLIC2 STALKS CELERY, CHOPPED2 TBSP. ITALIAN SEASONING OR TO TASTE2 LGE. CANS CRUSHED TOMATOES1 MED. CAN TOMATOES WITH BASIL AND GARLIC4 CANS TOMATO SAUCE CHOPPED SWEET BASIL TO TASTECHOPPED FRESH PARSLEY TO TASTE SALT & PEPPER TO TASTE

OPTIONAL: 1 TSP. ANISE SEEDS

SALT AND PEPPER THE MEAT. IN A LARGE POT OR DUTCH OVEN PAN FRY THE MEAT IN A LITTLE OLIVE OIL ON EACH SIDE UNTIL BROWNED. REMOVE AND SET ASIDE. SAUTE ONION, GARLIC AND CELERY IN THE POT AND LET SAUTE UNTIL CLEAR. ADD TOMATO SAUCE AND TOMATOES, THEN ADD SALT, PEPPER, PARSLEY, ITALIAN SEASONING, ANISE SEEDS AND SWEET BASIL. RETURN MEAT TO THE POT. SIMMER FOR 1 – 2 HOURS. MAKES 6 – 8 SERVINGS.

MEATBALLS:4 LB. GROUND BEEF 1 ½ LB. GROUND PORK2 YELLOW ONIONS, CHOPPED FINE4 RIBS CELERY, CHOPPED FINE4 CLOVES GARLIC, MINCED2 TBSP. ITALIAN BREADCRUMBS¼ CUP GRATED PARMESAN CHEESE

MIX ALL INGREDIENTS TOGETHER, ADDING BREADCRUMBS LAST. WHEN THE MIXTURE HOLDS TOGETHER, ROLL INTO MEATBALLS. BROWN THEM IN A LITTLE OLIVE OIL, REMOVE, DRAIN AND SET ASIDE. CONTINUE SIMMERING THE RED GRAVY FOR ABOUT AN HOUR IN THE SAUCE. MAKES 6 – 8 SERVINGS.

BAKED MACARONI

2 LB. BAG ELBOW MACARONI1 BLOCK AMERICAN CHEESE, GRATED1 DOZEN EGGS 1 1/2 STICKS MARGARINE3 1/2 CUPS MILK SALT & PEPPER TO TASTE½ TSP. HOT PEPPER SAUCE

COOK MACARONI ACCORDING TO PACKAGE DIRECTIONS. DRAIN, DO NOT RINSE. PLACE IN LARGE CASSEROLE. SPRINKLE WITH SALT AND PEPPER, PUT PATS OF MARGARINE ON TOP, LAYER CHEESE ON TOP. MAKE ANOTHER LAYER OF MACARONI AND REPEAT STEPS WITH PEPPER, MARGARINE AND CHEESE. BEAT 6 EGGS WITH SALT AND PEPPER. ADD MILK TO EGG MIXTURE SO IT WILL MEASURE 2 CUPS. POUR OVER CASSEROLE. REPEAT WITH REST OF EGGS AND MILK AND POUR OVER CASSEROLE. BAKE IN 350 DEGREE OVEN FOR APPROXIMATELY 1 HOUR COVERED. CHECK TO SEE IF MILK AND EGG HAS COOKED. IF SO, TURN OVEN TO 500 DEGREES,

UNCOVER AND BROWN CHEESE. WHEN CHEESE IS BROWNED, TAKE OUT AND SERVE. SERVES 20 PLUS LEFTOVERS FOR ALL. ANGIE

GARLIC-BROILED SHRIMP

1 STICK BUTTER, MELTED 1/2 CUP OLIVE OIL1/2 CUP MINCED FRESH PARSLEY LEAVES1 TBSP. MINCED GREEN ONIONS 3 CLOVES GARLIC, MINCED1 1/2 TBSP. FRESH LEMON JUICE2 LB. LGE. SHRIMP, PEELED (LEAVE THE TAILS ON), DEVEINED & BUTTERFLIEDSALT & BLACK PEPPER TO TASTE

COMBINE THE BUTTER, OIL, PARSLEY, GREEN ONIONS, GARLIC AND LEMON JUICE IN A LARGE SHALLOW DISH. ADD THE SHRIMP AND TOSS TO COAT EVENLY. COVER AND MARINATE FOR AT LEAST 30 MINUTES, STIRRING OCCASIONALLY. BROIL THE SHRIMP IN THE MARINADE ABOUT 4 INCHES FROM THE HEAT FOR 3 - 4 MINUTES, STIR AND BROIL AN ADDITIONAL 3 - 4 MINUTES. REMOVE FROM THE OVEN AND SEASON WITH SALT & PEPPER. SERVE HOT WITH LOTS OF FRENCH BREAD.

MEAT LOAF

1 LB. GROUND BEEF 1 SM. ONION, CHOPPED1 CAN CREAM OF MUSHROOM SOUP1 CUP PROGRESSO ITALIAN BREAD CRUMBS1/4 CUP MILK 1 LGE. EGG, BEATEN½ LB. GRATED CHEDDAR CHEESE¼ TSP. SALT ½ TSP. PEPPER, OR LESS½ TSP. BASIL LEAVES

MIX ALL INGREDIENTS IN ORDER GIVEN. PACK INTO GREASED (PAM SPRAY) 11X7X1 1/2" PAN. BAKE AT 375 DEGREES FOR AT LEAST 1 HOUR. MARILYN

MEAT LOAF

1 LB. GROUND BEEF ½ LB. GROUND VEAL¼ LB. GROUND PORK¼ LB. (3/4 CUP) FINELY CHOPPED BAKED HAMTO TASTE - ONION, GARLIC & PARSLEY, FINELY CHOPPED2/3 CUP BREADCRUMBS 2 EGGSSALT & BLACK PEPPER TO TASTE6 SLICES LEAN BACON, CUT IN HALF

PREHEAT THE OVEN TO 350 DEGREES. IN A LARGE BOWL, COMBINE THE MEATS WITH THE SEASONINGS, BREADCRUMBS, EGGS, SALT AND PEPPER. MIX WELL WITH A FORK (THE HEAT OF YOUR HANDS WILL TOUGHEN THE FRESHLY GROUND MEATS). FORM THE MIXTURE INTO 1 OR 2 LOAVES. PUT 2 OR 3 PIECES OF BACON ON THE BOTTOM OF A BAKING DISH. LAY THE MEAT LOAF ON TOP OF THE BACON. COVER THE TOP OF THE MEAT LOAF WITH BACON. BAKE UNTIL THE OUTSIDE OF THE LOAF IS GOLDEN BROWN, ABOUT 1 HOUR FOR A SMALL LOAF AND 1 ½ HOURS FOR A LARGE LOAF.

NOTE: IF YOU ARE BAKING 2 LOAVES, BE SURE THEY DO NOT TOUCH. A GOOD CIRCULATION OF AIR IS NEEDED FOR THE LOAVES TO BROWN NICELY.

CAULIFLOWER & PORK SOUP

1 LGE. HEAD OF CAULIFLOWER, CUT INTO FLOWERETTES4 - 6 PORK CHOPS 1/3 CUP OLIVE OIL

SALT & PEPPER TO TASTE ½ LB. ANGEL HAIR PASTA

SALT AND PEPPER PORK CHOPS AND PUT INTO A 5 QUART DUTCH OVEN WITH ENOUGH WATER TO COME TO ABOUT 1/2 OF THE POT. BOIL CHOPS UNTIL COOKED, THEN TAKE OUT AND CUT INTO BITE SIZED PIECES. ADD OLIVE OIL TO WATER AND ALSO THE CAULIFLOWER. COOK UNTIL ALMOST DONE AND ADD THE CUT UP PORK. WHEN EVERYTHING IS COOKED AND HOT, POUR OVER COOKED, CHOPPED ANGEL HAIR PASTA, ADD MORE OLIVE OIL IF DESIRED AND GRATED ITALIAN CHEESE. DARLENE

VEGETABLE SOUP

SALT & PEPPER TO TASTE 1 SM. HEAD CABBAGE, SHREDDED1 LB. CARROTS, SLICED2 - 3 MED. TURNIPS AND RUTABAGAS, DICED4 RIBS CELERY, SLICED OR DICED 1 LGE. ONION, DICED1/2 BUNCH PARSLEY, CHOPPED FINE1 (5 LB.) CHUCK ROAST1 (8 OZ.) CAN EACH OF YELLOW CORN, WHITE SHOEPEG CORN, LIMA BEANS AND CUT GREEN BEANS4 BEEF BOULLION CUBES 1 LGE. CAN "BIG R" TOMATOES, CHOPPED

COOK ROAST IN BOILING WATER UNTIL DONE. REMOVE AND LET COOL. ADD ONIONS, PARSLEY, TOMATOES, CELERY AND CABBAGE TO WATER. LET COOK ABOUT 15 MINUTES. THEN ADD BOULLION CUBES AND CARROTS. LET THIS COOK ABOUT ANOTHER 15 MINUTES. THEN ADD TURNIPS AND RUTABAGAS AND COOK FOR ANOTHER 15 MINUTES. ADD DICED ROAST AND CANNED VEGETABLES. LET BOIL FOR ABOUT 5 MINUTES. SERVE OVER BABY PASTINA, ANGEL HAIR PASTA, ALPHABET NOODLES, ETC. DARLENE

CHICKEN SOUP WITH MEATBALLS

FILL VERY LARGE POT WITH WATER. ADD 1 CUT-UP CHICKEN ORCHICKEN BERASTS, THIGH AND LEGS (SKIN REMOVED). BOIL FOR 20 MINUTES.

ADD:2 STICKS REAL BUTTER 1 CAN V-8 JUICECARROTS TO TASTE, CUBED 1 CAN CHICKEN BROTH1 CUP GREEN PEPPERS, CHOPPED3 WYLERS CHICKEN CUBES 1 CUP CELERY, CUBEDCONTINUE COOKING FOR 1 ½ TO 2 HOURS. ONE HALF HOUR BEFORE SOUP IS DONE, ADD 1 CAN GREEN PEAS AND 1 CAN CORN.

MEATBALLS: 1 LB. GROUND MEAT 3/4 CUP ITALIAN CHEESE3/4 CUP BREAD CRUMBS 2 EGGS

MIX THOROUGHLY AND FORM MIXTURE INTO 1 INCH BALLS. IN THE LAST HOUR OF COOKING, DROP MEATBALLS, ONE AT A TIME, INTO SOUP. REMOVE CHICKEN FROM SOUP AND REMOVE BONES, THEN RETURN CHICKEN TO SOUP AT END OF COOKING. LINDA

MARY'S CHICKEN GUMBO

5 - 6 QUARTS OF WATER 1 STALK CELERY 1 ONION (YELLOW OR VIDALIA) ½ CUP GREEN ONIONS½ CUP SAVOIE ROUX OR ANY KINDLEG & CHICKEN BREASTS, PAR-BOILED 15 MIN.SMOKE SAUSAGE OR TASSO OR BOTH2 TBSP. TONY CHACHERIE OR ZATARAINS SEASONING

PAR-BOIL SAUSAGE OR TASSO, ONION AND CELERY APPROXIMATELY 30 MINUTES. PREPARE ROUX BY MIXING 1/2 CUP WITH APPROXIMATELY 1/4 CUP WATER. ADD ROUX. ADD ACCORDING TO DESIRED THICKNESS. BRING TO A BOIL FOR 15 OR 20 MINUTES. ADD CHICKEN, TONY CHACHERIE OR ZATARAINS SEASONING. LOWER HEAT TO A MEDIUM SIMMER (15 MINUTES). CHECK MEAT TO SEE IF TENDER. ADD GREEN ONIONS TOWARDS END OF COOKING. MAY ADD GUMBO FILE' WHEN FINISHED COOKING. CAROL

3 LB. FRESH SHRIMP 2 PINTS OYSTERS2 LB. LUMP CRABMEAT 4 1/2 CUPS FLOUR3 CUPS VEGETABLE OIL 2 CUPS BELL PEPPERS, CHOPPED8 CUPS ONIONS, CHOPPED 3 CUPS CELERY3 TBSP. GARLIC, FINELY CHOPPED OR MINCED3 (14 OZ.) CANS WHOLE TOMATOES/W JUICE (HAND SQUEEZED)1 (8 OZ.) CAN TOMATO SAUCE 3 TBSP. BLACK PEPPER3 TBSP. SALT 2 TBSP. RED PEPPER 1 GALLON WATER 1 CUP PARSLEY, CHOPPED1 CUP GREEN ONIONS, TOPS & BOTTOMS CHOPPED

MAKE A ROUX BY STIRRING FLOUR AND OIL TOGETHER OVER CONTROLLED HEAT, MAKE SURE ROUX IS A WELL BROWNED PEANUT BUTTER COLOR. WHEN ROUX IS MADE, ADD ONIONS, BELL PEPPERS, CELERY AND GARLIC. COOK, STIRRING UNTIL VEGETABLES ARE LIMP. CAREFULLY TRANSFER ROUX MIXTURE TO A LARGE STOCK POT AND ADD TOMATO, SALT, PEPPER AND TOMATO SAUCE. COOK AND STIR UNTIL WELL MIXED, ADD WATER AND COOK ABOUT 1 HOUR. TURN FIRE OFF AND LET SIT UNTIL READY TO SERVE. JUST BEFORE SERVING, BRING TO A SLIGHT BUBBLE, CORRECT CONSISTENCY NOW BY ADDING

WATER OR FILE POWDER TO THICKEN. ADD SHRIMP AND COOK 10 MINUTES. ADD PARSLEY, GREEN ONIONS, OYSTERS AND CRAB MEAT. COOK 5 MORE MINUTES AND SERVE OVER COOKED RICE. MAKES 2 ½ GALLONS.

STUFFED BACON ROLLS

12 SLICES BACON 1 MED. ONION, CHOPPED2 CLOVES GARLIC, MINCED 1 EGG ½ CUP TOMATO SAUCE 3/4 CUP SOFT BREAD CRUMBS (1 SLICE)1 (4 OZ.) CAN SLICED MUSHROOMS, DRAINED2 TBSP. SNIPPED PARSLEY 1 LB. GROUND MEAT

PARTIALLY COOK BACON. DRAIN AND RESERVE 2 TABLESPOONS OF DRIPPINGS. SET BACON ASIDE. COOK ONION AND GARLIC IN RESERVED DRIPPINGS TILL TENDER, BUT NOT BROWN. IN BOWL COMBINE EGG AND TOMATO SAUCE; STIR IN BREAD CRUMBS, MUSHROOMS, ONION MIXTURE, PARSLEY, 1/4 TEASPOON SALT AND 1/8 TEASPOON PEPPER. ADD MEAT; MIX WELL. DIVIDE INTO 4 PARTS. PLACE 2 SLICES BACON SIDE BY SIDE ON WAXED PAPER. CUT ANOTHER SLICE IN HALF CROSSWISE. PLACE THE 2 HALF SLICES AT ONE END OF BACON SLICES, OVERLAPPING SLIGHTLY. PAT 1/4 OF MEAT MIXTURE EVENLY OVER BACON; ROLL UP JELLY-ROLL STYLE, STARTING FROM NARROW END. PLACE ROLLS SEAM SIDE DOWN ON RACK IN 12X7 1/2X2 INCH BAKING DISH. REPEAT WITH REMAINING BACON AND MEAT. BAKE IN 350 DEGREE OVEN FOR ABOUT 40 MINUTES FOR MEDIUM DONENESS. SERVES 4.

NOODLE PLEASER

1 (3 OZ.) PKG. CREAM CHEESE, SOFTENED

1 LB. LEAN GROUND MEAT 3/4 CUP CHOPPED ONION 1 TSP. SALT DASH OF PEPPER1 (12 OZ.) PKG. WIDE NOODLES 1 TSP. SUGAR 1 (8 OZ.) CARTON SOUR CREAM2 TBSP. MELTED OLEO 1 CLOVE GARLIC, CRUSHED2 (8 OZ.) CANS TOMATO SAUCE1 CUP SHREDDED CHEDDAR CHEESE

COMBINE CREAM CHEESE AND SOUR CREAM, MIX WELL AND SET ASIDE. BROWN GROUND MEAT IN BUTTER, STIRRING TO CRUMBLE. ADD ONION, GARLIC, SALT, SUGAR, PEPPER AND TOMATO SAUCE. COVER AND SIMMER OVER LOW HEAT FOR 20 MINUTES. COOK NOODLES ACCORDING TO PACKAGE DIRECTIONS AND DRAIN. LAYER HALF THE NOODLES IN A GREASED 2 1/2 QUART CASSEROLE; SPREAD WITH HALF CREAM CHEESE MIXTURE. TOP WITH HALF MEAT SAUCE. REPEAT LAYERS. TOP WITH CHEDDAR CHEESE. BAKE AT 350 DEGREES FOR 20 MINUTES OR UNTIL BUBBLY. SERVES 6 - 8.

HOT DOG HASH

4 OZ. HOT DOGS, DICED 1 MED. COOKED POTATO, DICED 1/4 CUP BEEF BOUILLON2 OZ. ONION, CHOPPED 1/4 TSP. PEPPER

IN NON-STICK SKILLET COMBINE HOT DOGS AND ONIONS. COOK OVER LOW HEAT 4 MINUTES OR UNTIL ONION IS SOFT. ADD POTATO, PEPPER AND BOUILLON. COOK STIRRING FREQUENTLY AN ADDITIONAL 4 MINUTES OR UNTIL HEATED THROUGHOUT. SERVES 1. KAREN BERTRAND

CRAWFISH/SHRIMP PASTA

1 TBSP. OLIVE OIL 1 TBSP. BUTTERPARLSEY AND GARLIC, TO TASTE 1 CAN EVAPORATED MILK1 CAN CREAM OF MUSHROOM SOUP

SAUTE THE OLIVE OIL, BUTTER, PARSLEY AND GARLIC.COMBINE THE CREAM OF MUSHROOM SOUP AND EVAPORATED MILK, THEN MIX WITH THE SAUTEED ITEMS. ADD CRAWFISH OR SHRIMP AND SLICED MUSHROOMS. SIMMER AND SERVE OVER COOKED SPAGHETTI. KRIS

SPLIT PEA SOUP

1 LB. DRIED SPLIT PEAS ½ CUP CHOPPED PARSLEY1 LB. HAM SEASONING (OR HAM BONE WITH HAM) 4 QUARTS WATER 1 BAY LEAF PINCH OF THYME SALT & PEPPER TO TASTE3 CARROTS, CHOPPED 1 ONION, CHOPPED4 TOES GARLIC, CHOPPED 2 RIBS CELERY, CHOPPED4 SHALLOTS, CHOPPED ¼ BELL PEPPER, CHOPPED

BRING WATER TO BOIL, LOWER HEAT. ADD SPLIT PEAS AND VEGETABLES. WHEN THIS STARTS TO BLEND (10 - 15 MINUTES), ADD HAM AND BONE. COOK AT LEAST 2 HOURS, CHECKING OFTEN FOR WATER LEVEL. STIR FREQUENTLY. (IF TOO THICK, ADD WATER, IF TOO THIN, LEAVE LID OFF POT.)

SNAP BEANS & RED GRAVY

2 LB. FRESH SNAP BEANS SALT & PEPPER TO TASTE10 SM. NEW RED POTATOES, PEELED & CUT IN HALF1 PKG. HAM CHUNKS, CUT IN BITE SIZE PIECES

1 LGE. ONION, CHOPPED FINE 2 (8 OZ.) OR 1 (16 OZ.) CAN TOMATO SAUCE

FILL LARGE POT 1/3 WITH WATER. ADD ONIONS AND HAM PIECES. COOK ON HIGH AND BRING TO BOIL. COOK 20 MINUTES. ADD SNAP BEANS TO POT. WATER MUST COVER SNAP BEANS. ADD MORE WATER IF NEEDED. COOK 15 MINUTES. ADD POTATOES, TOMATO SAUCE, SALT AND PEPPER. COOK TILL POTATOES ARE TENDER. DARLENE

CALZONE

1 LOAF FROZEN BREAD DOUGH, THAWED1 LB. ITALIAN SAUSAGE, COOKED & DRAINED1 CUP SHREDDED PROVOLONE 1 EGG WHITE 1 CUP SHREDDED MOZZARELLA ½ CUP RICOTTA ¼ TSP. BASIL ¼ TSP. SALT1/4 CUP PARMESAN CHEESE 1/3 TSP. PEPPER 1/4 TSP. ROSEMARY

ROLL BREAD DOUGH OUT INTO RECTANGLE SHAPE. COMBINE ALL REMAINING INGREDIENTS, EXCEPT EGG WHITE. CRUMBLE ONTO DOUGH, LEAVING 1 INCH ON ALL SIDES. ROLL DOUGH INTO LONG LOAF SHAPE AND PINCH FINAL WEDGE AND ENDS TOGETHER. PLACE ON LIGHTLY GREASED SHEET WITH SEAM DOWN. LIGHTLY BEAT EGG WHITE AND BRUSH ON TOP OF CALZONE. BAKE AT 350 DEGREES FOR 30 - 40 MINUTES.

CAJUN CRAWFISH CASSEROLE

1 LB. CRAWFISH TAILS ½ LB. CHOPPED CRAWFISH TAILS

2 CUPS COOKED RICE, BUTTERED & PARSLEYED 1 CUP CHOPPED CELERY ½ CUP CHOPPED BELL PEPPER1 CUP CHOPPED ONION ½ CUP SLICED MUSHROOMS2 STICKS BUTTER 4 TBSP. CHOPPED SHALLOTS2 TBSP. FLOUR ½ CUP SLICED BLACK OLIVES 1 CUP SHREDDED CHEDDAR CHEESE SALT, BLACK & CAYENNE PEPPER TO TASTE

MELT DOWN 1 STICK OF BUTTER UNTIL IT BUBBLES SLIGHTLY. STIR IN THE 1/2 LB. CHOPPED CRAWFISH TAILS. SAUTE UNTIL COATED WITH BUTTER - ABOUT 2 MINUTES. STIR IN CHOPPED SHALLOTS AND COOK ANOTHER MINUTE. SET SKILLET ASIDE AND GREASE A 9X11 INCH CASSEROLE DISH WITH BUTTER. IN A LARGE MIXING BOWL, BLEND THE RICE WITH THE SAUTEED CRAWFISH. SPREAD THE RICE MIX OUT IN THE CASSEROLE DISH AND SET ASIDE. MELT THE SECOND STICK OF BUTTER TO BUBBLING. SPRINKLE IN FLOUR AND MAKE A LIGHT ROUX. TOSS IN ONIONS, CELERY AND BELL PEPPER AND COOK UNTIL SLIGHTLY SOFTENED. ADD THE 1 LB. OF CRAWFISH TAILS AND INCREASE FIRE TO HIGH, RAPIDLY STIRRING. SEASON AT THIS POINT. SPOON THIS MIXTURE OVER THE RICE MIX. SPRINKLE WITH CHEDDAR CHEESE AND PLACE THE SLICED BLACK OLIVES OVER THE CHEESE. PREHEAT OVEN TO 350 DEGREES AND BAKE FOR 35 MINUTES.

STUFFED SOFT SHELL CRABS

1/2 ONION DICED 1/2 BELL PEPPER, DICED1 TSP. MINCED GARLIC BUTTER1/2 LB. CRAWFISH TAIL MEAT, CHOPPED1/4 LB. WHITE CRAB MEAT BREAD CRUMBS8 SOFT SHELL CRABS, RINSED & CLEANED6 EGG WHITES MIXED WITH 3 CUPS WATER SELF-RISING FLOUROIL FOR FRYING, ABOUT 4 - 5" DEEP

SAUTE ONION, BELL PEPPER AND GARLIC IN BUTTER UNTIL TENDER. ADD CRAWFISH AND CRAB MEAT; SIMMER FOR 5 MINUTES. REMOVE FROM HEAT AND ADD JUST ENOUGH BREAD CRUMBS TO BIND MIXTURE. COOL COMPLETELY BEFORE STUFFING CRABS. PLACE STUFFING BETWEEN BODY AND UPPER SHELL OF CRABS. SUBMERGE IN EGG WASH AND ROLL IN FLOUR. DEEP FRY IN HOT OIL (350 DEGREES) UNTIL GOLDEN, 7 - 10 MINUTES. SERVE IMMEDIATELY.

STUFFED OYSTERS

3 DOZ. OYSTERS 2 LGE. ONIONS, CHOPPED FINE2 RIBS CELERY, CHOPPED FINE 1/2 BELL PEPPER, CHOPPED FINE3 CLOVES GARLIC, CRUSHED 3/4 STICK BUTTER3 SLICES BREAD BREAD CRUMBS1/4 CUP GREEN ONION TOPS, CHOPPED2 TBSP. PARSLEY, CHOPPED SALT PEPPER 1 GRATED LEMON RIND 1 TBSP. WORCESTERSHIRE 2 EGGS, BEATENBAKING SHELLS OR RAMKIN DISHES

PREHEAT OVEN TO 400 DEGREES. DRAIN OYSTERS, DRY THEM AND CHOP FINE. COOK ONIONS, CELERY, BELL PEPPER AND GARLIC IN SMALL AMOUNT OF WATER UNTIL TENDER. ADD BUTTER TO ABOVE MIXTURE. SOAK BREAD IN WATER AND SQUEEZE DRY. ADD TO SEASONING MIXTURE AND MASH THOROUGHLY. ADD FINELY CHOPPED OYSTERS, ONION TOPS AND PARSLEY, SALT AND PEPPER TO TASTE AND COOK 5 - 10 MINUTES. ADD GRATED LEMON RIND AND WORCESTERSHIRE. LET COOK FOR A FEW MINUTES AND THEN ADD 2 BEATEN EGGS. PLACE OYSTER MIXTURE IN BAKING SHELLS, SPRINKLE WITH BREAD CRUMBS AND DOT WITH BUTTER. BAKE IN HOT OVEN UNTIL HOT AND BROWN. SERVES 6 - 8.

NOTE: RECIPE CAN BE EASILY DOUBLED.

BAKED OYSTERS

1 PINT OYSTERS, DRAINED ½ CUP OLIVE OIL1 STICK MARGARINE OR BUTTER RED PEPPER TO TASTE2 CUPS ITALIAN BREAD CRUMBS 1 ¼ TSP. SWEET BASIL2/3 CUP GRATED PARMESAN CHEESE½ CUP SHALLOTS, CHOPPED 1 CUP WATER¼ CUP PARSLEY, CHOPPED 1 TSP. SALT & PEPPER2 CUPS BREAD CRUMBS

SAUTE OVER MEDIUM HEAT, OLIVE OIL, BUTTER, ONION, PARSLEY AND GARLIC. IN A SEPARATE BOWL COMBINE THE BREAD CRUMBS, PARMESAN CHEESE, SALT, BLACK AND RED PEPPERS. ADD THE SWEET BASIL. ADD THE BREAD CRUMB MIXTURE TO THE SAUTEED VEGETABLES AND MIX WELL. ADJUST SEASONING. REMOVE FROM THE HEAT AND ADD THE OYSTERS, WHICH HAVE BEEN VERY WELL DRAINED. BLOT THE OYSTERS WITH PAPER TOWELS TO REMOVE MOST OF THE JUICES BEFORE ADDING TO THE BREAD CRUMB MIXTURE. STIR VERY GENTLY. PUT IN BAKING DISH. BAKE IN 425 DEGREE OVEN FOR 15 MINUTES OR UNTIL BUBBLY.

OYSTERS LOUISIANA

4 OZ. BUTTER, MELTED 1.5 PINTS OYSTERS, DRAINED4 GREEN ONIONS, FINELY CHOPPED3 CLOVES GARLIC, MINCED ½ LB. FRESH LUMP CRABMEAT½ CUP BREAD CRUMBS

MELT BUTTER IN A SKILLET. ADD OYSTERS AND COOK UNTIL DRY. ADD ONIONS AND GARLIC AND COOK SLOWLY FOR AT LEAST 10 MINUTES. FOLD IN BREAD CRUMBS AND CRABMEAT.

SIMMER 5 MINUTES MORE. ADD SALT AND PEPPER TO TASTE.

GLAZED CHICKEN

1 CHICKEN (2 - 3 LB.), CUT IN PIECES DASH OF PEPPER1 CAN FROZEN ORANGE JUICE 1 TBSP. BUTTER 1/2 TSP. WORCESTERSHIRE SAUCE ¼ TSP. SALT

WASH CHICKEN AND PAT DRY. PLACE ON COOKIE SHEET OR FLAT BAKING PAN AND BAKE AT 350 DEGREES FOR 1/2 HOUR. PREPARE GLAZE BY MIXING 1 CAN FROZEN ORANGE JUICE WITH WORCESTERSHIRE SAUCE, SALT, PEPPER AND BUTTER. POUR GLAZE OVER COOKED CHICKEN. THEN PLACE BACK IN OVEN FOR ANOTHER 20 - 30 MINUTES. CAROL

SOCK-IT-TO-ME BABY CHICKEN CASSEROLE

5 CHICKEN BREASTS, DEBONED 1 CUP RICE 1 SM. CAN MUSHROOM STEMS & PIECES, DRAINED1 SM. ONION, FINELY CHOPPED 1/4 STICK MARGARINE1 CAN ONION SOUP OR 1ENVELOPE DRY ONION SOUP MIX1 CAN MUSHROOM SOUP 1 LGE. CAN GREEN PEAS, DRAINED1 CAN DURKEE FRENCH FRIED ONION RINGS

PREPARE CHICKEN BY PAR-BOILING 15 MINUTES, THEN DEBONE AND CHOP. YOU MAY COOK RICE WHILE CHICKEN IS COOKING. DO NOT FULLY COOK THE RICE AND DRAIN. SAUTE ONION IN MARGARINE UNTIL TENDER. PLACE THE ONION SOUP, MUSHROOM SOUP AND SAUTEED ONION INTO A SAUCEPAN AND MIX. ADD 1/2 CUP CHICKEN BROTH AFTER CHICKEN HAS FINISHED COOKING. THEN ADD TO THE SOUPS. SIMMER FOR 10 OR 15 MINUTES. IN A 2 1/2 QUART CASSEROLE, PLACE THE

CHOPPED CHICKEN, RICE, GREEN PEAS AND MUSHROOMS. POUR THE SOUP MIXTURE OVER CHICKEN AND RICE. PLACE FRENCH FRIED ONION RINGS ON TOP OF CASSEROLE AND HEAT IN 350 DEGREE OVEN FOR 10 TO 15 MINUTES OR UNTIL ONIONS ARE GOLDEN BROWN. CAROL

ROTEL CHICKEN

3 LBS. BONELESS SKINLESS CHICKEN BREASTS2 LGE. GREEN PEPPERS, CHOPPED 2 LGE. ONIONS, CHOPPED½ LB. FRESH MUSHROOMS, DICED 1 STICK BUTTER12 – 16 OZ. BROAD EGG NOODLES2 CANS ROTEL ORIGINAL DICED TOMATOES2 LB. VELVEETA CHEESE, CUT IN PIECES1 – 2 TBSP. WORCESTERSHIRE SAUCE

SPRINKLE CHICKEN BREASTS LIGHTLY WITH TONY CHACHERE’S. BOIL CHICKEN IN ENOUGH WATER TO HAVE 2 QUARTS BROTH LEFT TO BOIL NOODLES. WHEN CHICKEN IS COOKED, BOIL APPROXIMATELY 10 – 12 MINUTES) AND CHOP INTO SMALL PIECES. BOIL NOODLES IN BROTH AND DRAIN. SAUTE PEPPERS, ONIONS AND MUSHROOMS IN BUTTER. ADD ROTEL TOMATOES WITH JUICE, WORCESTERSHIRE SAUCE AND CHEESE. STIR UNTIL CHEESE MELTS. AT THIS POINT EVERYTHING CAN BE MIXED IN THE PAN TO BE USED FOR BAKING. ADD CHOPPED CHICKEN AND COOKED NOODLES. PUT IN A LARGE CASSEROLE DISH – MAKES 5 – 6 QUARTS. BEST IF MADE THE DAY BEFORE SERVING. ALSO CAN BE FROZEN AT THIS POINT. BAKE AT 350 DEGREES UNTIL BUBBLY.

PARMESAN GARLIC CHICKEN

2 TBSP. OLIVE OIL 2 CLOVES GARLIC, MINCED

1 CUP BREAD CRUMBS2/3 CUP GRATED PARMESAN CHEESE1 TSP. DRIED BASIL LEAVES6 BONELESS, SKINLESS CHICKEN BREAST (ABOUT 2 LB.)SEASONING TO TASTE

PREHEAT OVEN TO 350 DEGREES. LIGHTLY GREASE A 9 X 13 INCH BAKING DISH. IN A BOWL, BLEND THE OLIVE OIL AND GARLIC. IN A SEPARATE BOWL, MIX THE BREAD CRUMBS, PARMESAN CHEESE, BASIL AND SEASONINGS. DIP EACH CHICKEN BREAST IN THE OIL MIXTURE, THEN IN THE BREAD CRUMB MIXTURE. ARRANGE THE COATED CHICKEN BREASTS IN THE PREPARED BAKING DISH AND TOP WITH ANY REMAINING BREAD CRUMB MIXTURE. BAKE 30 MINUTES IN THE PREHEATED OVEN OR UNTIL THE CHICKEN IS NO LONGER PINK AND JUICES RUN CLEAR.

CHICKEN SUPREME

4 – 6 CHICKEN BREASTS (ANY PIECES OF THE CHICKEN OR WHOLE CHICKEN CUT UP CAN BE USED)1 CAN CREAM OF CHICKEN SOUP 2 SOUP CANS WATER 1 CAN CREAM MUSHROOM SOUP 1 TBSP. KITCHEN BOUQUET

PLACE CHICKEN IN POT SPRAYED WITH PAM (THERE IS NO NEED TO SEASON CHICKEN WITH ANYTHING, JUST PLACE CLEAN CHICKEN IN POT). AFTER CHICKEN IS BROWNED, TAKE OUT AND SET ASIDE. PUT BOTH SOUPS, WATER AND KITCHEN BOUQUET IN POT. STIR TILL THE MIXTURE IS SMOOTH. PLACE CHICKEN BACK IN POT. REDUCE HEAT AND CONTINUE COOKING FOR ABOUT 15 – 20 MINUTES ON LOW TILL CHICKEN IS COOKED. SERVE WITH CREAMED POTATOES. PAULETTE SALASSI/VIRGIE MILLER

CHICKEN CASSEROLE

1 LB. BONELESS, SKINLESS CHICKEN BREASTS 1 CAN CREAM OF CELERY SOUP 1 BOX STOVETOP STUFFING1 CAN CREAM OF CHICKEN SOUP ¼ CUP BUTTER2 CUPS CHICKEN BROTH

BOIL CHICKEN UNTIL COOKED (SET ASIDE YOUR 2 CUPS OF BROTH). SHRED CHICKEN IN BOTTOM OF 13”X9” PAN OR CASSEROLE DISH. MIX STUFFING, SEASONING AND BUTTER SPREADING ¾ OF THE MIXTURE ON TOP OF THE CHICKEN. IN LARGE BOWL, MIX THE 2 CANS OF SOUP. STIR IN THE BROTH, USING A WIRE WHISK TO MIX IT FOR CREAMINESS INSTEAD OF RUNNINESS. POUR OVER CHICKEN AND STUFFING LAYERS. TOP WITH THE REMAINING STUFFING AND BAKE AT 350 DEGREES FOR 35 MINUTES.

NOTE: IF YOU USE A CASSEROLE DISH, YOU’LL NEED TO COOK IT LONGER, AS IT WILL BE THICKER. MELANIE REYNOLDS

CHICKEN MOZZARELLA BAKE

4 – 6 CHICKEN BREAST SALT AND PEPPERGARLIC POWDER 1 TBSP. OLIVE OIL1 TBSP. BUTTER 8 OZ. SLICED MUSHROOMS1 TBSP. BUTTER2 – 3 TBSP. WHITE WINE OR CHICKEN BROTH4 – 6 GREEN ONIONS, THINLY SLICED8 OZ. SLICED MOZZARELLA CHEESE

POUND CHICKEN BREAST BETWEEN SHEETS OF PLASTIC WRAP OR WAXED PAPER UNTIL EVENLY THINNED OUT. SALT AND PEPPER BOTH SIDES THEN SPRINKLE LIGHTLY WITH GARLIC POWDER. IN A LARGE SKILLET, HEAT 1 TABLESPOON OLIVE OIL

AND 1 TABLESPOON BUTTER OVER MEDIUM HEAT. ADD CHICKEN TO THE HEATED SKILLET, COOK FOR ABOUT 5 MINUTESON EACH SIDE. REMOVE TO A BAKING DISH. ADD 1 MORE TABLESPOON BUTTER TO THE SKILLET ALONG WITH THE WINE OR BROTH THEN SAUTE THE MUSHROOMS UNTIL TENDER AND GOLDEN BROWN. POUR MUSHROOM MIXTURE OVER CHICKEN IN BAKING DISH. TOP WITH SLICED GREEN ONIONS. PLACE MOZZRELLA CHEESE OVER ALL. BAKE AT 325 DEGREES FOR 25 MINUTES. SERVES 4 – 6.

STEWED CHICKEN

1 (2 LB.) CHICKEN 1/4 TSP. SALTDASH PEPPER 3 CUPS WATER1 TSP. ONION 1 TSP. GARLIC1 TSP. PARSLEY1 CAN TOMATOES (OPTIONAL DEPENDING ON TYPE OF GRAVY YOU WANT)1/4 TSP. SAGE 1/4 TSP. BASILDASH POULTRY SEASONING

COMBINE INGREDIENTS AS LISTED ABOVE, AFTER PAR-BOILING THE CHICKEN FOR ABOUT 10 MINUTES. IF RED GRAVY IS USED, CONTINUE COOKING FOR ABOUT 35 MINUTES.

IF PREPARING A BROWN GRAVY, COOK 2 TBSP. OF FLOUR IN 1 TBSP. OF COOKING OIL UNTIL FLOUR HAS BROWNED. ADD ABOUT 1 CUP OF WATER, THEN STIR UNTIL MIXED EVENLY. ADD 3 CUPS OF WATER OR MORE DEPENDING UPON THICKNESS OF GRAVY. ADD REST OF INGREDIENTS LISTED ABOVE. COOK

ABOUT 35 MINUTES TO AN HOUR. CAROL

CHICKEN AND MEXICAN RICE

1 CAN CHICKEN BROTH 1 JAR SALSA1 PACKET TACO SEASONING MIX3 – 4 BONELESS CHICKEN BREASTSMINUTE RICE SHREDDED CHEDDAR CHEESE

IN LARGE SKILLET, COMBINE CHICKEN BROTH, SALSA AND TACO MIX. ADD CHICKEN AND COOK UNTIL CHICKEN IS DONE. LOWER HEAT AND ADD ENOUGH RICE TO SOAK UP LIQUID AND LET COOK FOR A COUPLE OF MINUTES. WHEN RICE IS DONE, TURN OFF THE HEAT AND SPRINKLE SHREDDED CHEDDAR CHEESE ON TOP.

TURKEY SPAGHETTI

1 PKG. SHADY BROOK FARMS GROUND TURKEY2 ONIONS, CHOPPED OR 1ONION AND SEVERAL GREEN ONIONS, CHOPPED1 TSP. EACH OF MINCED GARLIC, ITALIAN SEASONING AND PEPPER8 OZ. SPAGHETTI COOKED ACCORDING TO PACKAGE DIRECTIONS3 CUPS PREPARED CHUNKY VEGETABLE SPAGHETTI SAUCE1 SM. PKG. BEEF GROUND MEAT

IN LARGE SKILLET OVER MEDIUM - HIGH HEAT, SAUTE GROUND TURKEY AND BEEF, ONIONS, GARLIC, ITALIAN SEASONING AND PEPPER 8 TO 10 MINUTES OR UNTIL GROUND TURKEY AND BEEF ARE NO LONGER PINK AND ONIONS ARE TENDER. DRAIN.ADD SPAGHETTI SAUCE TO ABOVE MIXTURE. REDUCE HEAT TO LOW AND SIMMER 15 MINUTES. SERVE SAUCE OVER COOKED

SPAGHETTI. CAROL

TURKEY IN THE BAG

TURKEY OLIVE OIL OR BUTTERSALT AND PEPPER 1-2 LGE. CARROTS, PEELED & CUT1 LGE. ONION, PEELED & CUT 1-3 STALKS CELERY1-2 BAKING POTATOES, SCRUBBED, PEELED & CUTTO TASTE – GARLIC POWDER, ROSEMARY, PAPRIKA

WASH DEFROSTED TURKEY. DRY THOROUGHLY. SEASON CAVITY WITH SALT, PEPPER AND GARLIC POWDER. SEASON VEGETABLES AND PLACE IN CAVITY OR USE YOUR OWN STUFFING. CLOSE WITH POULTRY SKEWERS. RUB OIL OR BUTTER ALL OVER TURKEY (DON’T FORGET UNDERSIDE). SEASON TURKEY TO TASTE. SPRINKLE ALL OVER WITH PAPRIKA. SPRAY A BROWN PAPER BAG GENEROUSLY WITH PAM. PLACE

THE TURKEY IN BROWN BAG BREAST SIDE DOWN. FOLD ENDS DOWN. PLACE IN A ROASTING PAN. COOK ACCORDING TO A TURKEY COOKING GUIDE – USUALLY 15 MINUTES PER POUND. DURING THE LAST 45 MINUTES, CAREFULLY TURN TURKEY BREAST SIDE UP. SPLIT BAG OPEN SO TURKEY CAN BROWN. BASTE.

SHRIMP AND TASSO SAUTE

2 TBSP. VEGETABLE OIL 1/2 CUP CHOPPED YELLOW ONIONS 1/4 CUP CHOPPED BELL PEPPERS 1/4 CUP MINCED CELERY 1/2 TSP. SALT1/8 TSP. CAYENNE 1 TSP. TABASCO SAUCE 1 CUP CHOPPED TASSO 1 1/2 CUPS SLICED MUSHROOMS 1 TBSP. CHOPPED GARLIC1 LB. SHRIMP, PEELED & DEVEINED 1/2 CUP SHRIMP STOCK

1/3 CUP DRY WHITE WINE 1/4 CUP CHOPPED GREEN ONIONS1/4 CUP CHOPPED FRESH PARSLEY LEAVES

HEAT THE OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD THE ONIONS, BELL PEPPERS, CELERY, SALT, CAYENNE, TABASCO AND THE TASSO. SAUTE OVER HIGH HEAT FOR ABOUT 5 MINUTES OR UNTIL WILTED AND SLIGHTLY BROWN. ADD THE MUSHROOMS, GARLIC, SHRIMP, STOCK AND WHITE WINE AND COOK, STIRRING OFTEN, FOR ABOUT 5 MINUTES. ADD THE GREEN ONIONS AND PARSLEY. ADJUST SEASONINGS. SERVE OVER RICE OR PASTA. SERVES 4.

GRILLED SHRIMP WITH SMOKE SAUSAGE

24 LGE. SHRIMP, PEELED & DEVEINED, TAILS ON1/2 LB. SMOKED SAUSAGE, CUT CROSSWISE INTO 1/4 INCH SLICES3 TBSP. OLIVE OIL 3 TBSP. MELTED BUTTER2 TBSP. FRESH LEMON JUICE 1/2 TSP. SALT1/8 TSP. CAYENNE 1/4 TSP. BLACK PEPPER2 TBSP. CHOPPED BASIL

THREAD THE SHRIMP AND SAUSAGE ALTERNATELY ON SKEWERS. COMBINE THE OLIVE OIL, BUTTER, LEMON JUICE, SALT, CAYENNE, BLACK PEPPER AND BASIL IN A SMALL BOWL AND MIX WELL. BRUSH THE MIXTURE ON THE SHRIMP AND SAUSAGE. GRILL OVER A MEDIUM-HOT FIRE FOR 3 TO 4 MINUTES, TURN AND COOK FOR 3 TO 4 MINUTES OR UNTIL THE SHRIMP TURN PINK AND ARE FIRM. SERVE WITH PASTA THAT HAS BEEN TOSSED WITH PARMESAN CHEESE AND OLIVE OIL OR ON A BED OF RICE PILAF. SERVES 4-6.

CRAB MEAT CASSEROLE

1 STICK BUTTER OR MARGARINE1 SM. BUNCH CHOPPED GREEN ONIONS1/2 CUP PARSLEY, FINELY CHOPPED 1/2 CUP CELERY, FINELY CHOPPED1 SM. CAN SLICED MUSHROOMS, DRAINED3 TBSP. FLOUR 2 CUPS LIGHT CREAM2 CUPS SWISS CHEESE, GRATED1/2 CUP SHERRY OR DRY VERMOUTHSALT & CAYENNE TO TASTE1 LB. WHITE CRAB MEAT OR SHRIMP

MELT BUTTER IN HEAVY SAUCEPOT. SAUTE VEGETABLES UNTIL SOFT. BLEND IN FLOUR AND ADD CREAM. HEAT UNTIL THICKENED. ADD CHEESE AND HEAT UNTIL CHEESE IS MELTED. ADD WINE, CAYENNE AND SALT. FOLD IN CRAB MEAT OR SHRIMP. HEAT GENTLY FOR 8 TO 10 MINUTES. SERVE WITH FRENCH BREAD OR IN PATTY SHELLS.

CRABMEAT CASSEROLE

1 PKG. FROZEN ARTICHOKE HEARTS 1 LB. CRABMEAT½ LB. FRESH MUSHROOMS 4 TBSP. BUTTER2 ½ TBSP. FLOUR ½ TSP. SALT1 CUP CREAM 1 TSP. WORCESTERSHIRE SAUCE

MAKE A WHITE SAUCE WITH THE FLOUR, SALT, CREAM, WORCESTERSHIRE SAUCE AND BUTTER. TO THE SAUCE ADD ONE-FOURTH CUP DRY SHERRY AND PAPRIKA TO TASTE. SAUTE MUSHROOMS IN BUTTER. SLICE THE ARTICHOKES THIN. IN A BAKING DISH, LAYER THE ARTICHOKES, TOPPED WITH CRABMEAT (WHICH HAS BEEN CUT IN SMALL PIECES). COVER WITH A LAYER OF MUSHROOMS. POUR WHITE SAUCE OVER THE CASSEROLE AND SPRINKLE WITH PARMESAN CHEESE. BAKE AT

375 DEGREES FOR 20 MINUTES. MAKES 8 GENEROUS SERVINGS. BOBBIE RENNIE

SEAFOOD AU GRATIN

1 MED. ONION, CHOPPED 2 GREEN ONIONS, CHOPPED1 RIB CELERY, CHOPPED ½ CUP BUTTER¼ CUP FLOUR 1 CUP HALF & HALF¼ CUP DRY WHITE WINE 1 TBSP. FRESH PARSLEY1 EGG, BEATEN 1 LB. CRABMEAT1 LB. SHRIMP, COOKED & PEELED1 CUP GRATED MOZZARELLA CHEESE5 OZ. GRATED CHEDDAR CHEESE1 TSP. SALT ¼ TSP. BLACK PEPPER ¼ TSP. RED PEPPER 1 ½ TSP. LEMON JUICEBREAD CRUMBS

SAUTE ONIONS AND CELERY IN BUTTER UNTIL SOFT. STIR IN FLOUR AND ADD HALF AND HALF SLOWLY TO MAKE A SMOOTH SAUCE. REMOVE FROM HEAT. ADD WHITE WINE AND STIR TO COMBINE. ADD REMAINING INGREDIENTS, EXCEPT BREAD CRUMBS. BLEND CAREFULLY AND PUT IN A 1 ½ QUART CASSEROLE DISH. TOP WITH BREAD CRUMBS. BAKE 20 MINUTES AT 350 DEGREES. MAKES 6 – 8 SERVINGS.

ANDOUILLE & CHICKEN JAMBALAYA

1/2 CUP VEGETABLE OIL 3 CUPS CHOPPED ONIONS1 CUP CHOPPED BELL PEPPERS 3 TSP. SALT 1 1/4 TSP. CAYENNE 1 LB. ANDOUILLE, CUT INTO 1/4" SLICES1 1/2 LB. BONELESS CHICKEN MEAT, CUT INTO CUBES 3 BAY LEAVES 6 CUPS WATER

3 CUPS MEDIUM GRAIN WHITE RICE1 CUP CHOPPED GREEN ONIONS

HEAT THE OIL IN A LARGE DUTCH OVEN OVER MEDIUM HEAT.ADD THE ONIONS, BELL PEPPERS, 2 TEASPOONS OF SALT AND 1 TEASPOON OF THE CAYENNE. STIRRING OFTEN, BROWN THE VEGETABLES FOR ABOUT 20 MINUTES, OR UNTIL THEY ARE CARAMELIZED AND DARK BROWN IN COLOR. SCRAPE THE BOTTOM AND SIDES OF THE POT TO LOOSEN ANY BROWNED PARTICLES. ADD THE SAUSAGE AND COOK, STIRRING OFTEN FOR 10 TO 15 MINUTES, SCRAPING THE BOTTOM AND SIDES OF THE POT. SEASON THE CHICKEN WITH THE REMAINING TEASPOON OF SALT AND REMAINING CAYENNE. ADD THE CHICKEN AND THE BAY LEAVES TO THE POT. BROWN THE CHICKEN FOR 8 TO 10 MINUTES, SCRAPPING THE BOTTOM OF THE POT. ADD THE RICE AND STIR FOR 2 TO 3 MINUTES TO COAT IT EVENLY. ADD THE WATER, STIR TO COMBINE AND COVER. COOK OVER MEDIUM HEAT 30 TO 35 MINUTES, WITHOUT STIRRING, OR UNTIL THE RICE IS TENDER AND THE LIQUID HAS BEEN ABSORBED. REMOVE THE POT FROM THE HEAT AND LET STAND, COVERED FOR 2 TO 3 MINUTES. REMOVE THE BAY LEAVES. STIR IN THE GREEN ONIONS AND SERVE.

SAUSAGE CASSEROLE

1.5 LB. REGULAR OR SMOKE SAUSAGE1 ONION, CHOPPED 1 BELL PEPPER, CHOPPED1 CAN CREAM OF MUSHROOM SOUP1 SM. CAN MUSHROOM BITS 2-3 CUPS COOKED RICE1 CAN FRIED ONION RINGS 1 CAN WHOLE KERNEL CORNSEASON TO TASTE

COOK RICE SEPARATELY AND SET ASIDE. SIMMER ONIONS AND BELL PEPPERS. TAKE SAUSAGE OUT OF CASING AND COOK FOR

20-30 MINUTES WITH CORN ON MEDIUM – HIGH HEAT. ADD MUSHROOM SOUP, MUSHROOM BITS AND SIMMER ON LOW TO MEDIUM HEAT FOR 15-20 MINUTES MORE. WHEN SAUSAGE MIXTURE IS COOKED, ADD RICE. PUT IN CASSEROLE DISH AND TOP WITH FRIED ONIONS. READY TO SERVE.

CRAWFISH CHILI

2 LB. LEAN GROUND MEAT 2 LB. CRAWFISH TAILS1 TBSP. GARLIC, CHOPPED FINE 2 TSP. SALT 1 TBSP. CAYENNE 1 TBSP. DRIED PARSLEY3 TBSP. CHILI POWDER 1 CUP BACON DRIPPINGS1 (8 OZ.) CAN TOMATO SAUCE1 CUP DRY WHITE WINE 1 TSP. LEMON JUICE 1 TSP. WATER 1 CUP CHOPPED ONIONS

BROWN THE MEAT IN BACON DRIPPINGS. COMBINE ALL OTHER INGREDIENTS WITH MEAT AND BRING TO A BOIL. SIMMER FOR A FEW HOURS.

DIRTY RICE WITH SHRIMP

1/2 LB. RAW RICE, LONG GRAIN ¼ TSP. RED PEPPER1/8 CUP SHORTENING1 BUNCH GREEN ONIONS, CHOPPED FINE1 LB. SHRIMP, CHOPPED BUTTER1 LB. ONIONS, CHOPPED FINE2 CLOVES GARLIC, CHOPPED FINE WATER1/8 BUNCH PARSLEY, CHOPPED FINE

COOK RICE UNTIL ALMOST DONE. SAUTE ONIONS IN SHORTENING, ADD SHRIMP AND COOK UNTIL BROWN. ADD GARLIC, GREEN ONIONS, PARSLEY, SALT, RED PEPPER AND WATER. POUR OVER RICE. WHEN WATER IS ABSORBED, PLACE

IN LARGE BAKING DISH AND DOT WITH BUTTER. BROWN AT 350 DEGREES ABOUT 15 MINUTES.

SAUSAGE AND RICE CASSEROLE

2 LB. JIMMY DEAN HOT OR MILD SAUSAGE4 ½ CUPS WATER ½ CUP RICE (DRY, UNCOOKED)2 ENVELOPES OF CHICKEN NOODLE SOUP MIX1 GREEN PEPPER, COARSELY CHOPPED1 CUP CELERY, FINELY CHOPPED

TOSS AND BROWN SAUSAGE IN SKILLET TURNING OCCASIONALLY TO BREAK AND CRUMBLE. MEANWHILE, BRING WATER TO BOIL. ADD RICE AND CHICKEN NOODLE SOUP MIX. COOK THIS JUST 7 MINUTES. REMOVE FROM HEAT, LET STAND, DON’T DRAIN. COMBINE VEGETABLES, SOUP MIXTURE AND SAUSAGE. PUT ALL IN A BUTTERED CASSEROLE DISH. TOP WITH ITALIAN BREADCRUMBS AND PATS OF BUTTER. BAKE AT 350 DEGREES, COVERED FOR 30 MINUTES. UNCOVER AND CONTINUE TO BAKE 20 MINUTES.

NOTE: THIS RECIPE CAN BE CUT IN HALF NICELY.

LASAGNA ROLL-UPS

1 1/2 LB. GROUND MEAT, BROWNED & DRAINED 1 1/2 LB. ITALIAN SAUSAGE, OUT OF CASING, BROWNED & DRAINED OR 3 LB. GROUND MEAT, BROWNED & DRAINED1 LB. LASAGNA, BOIL IN LARGE POT, DO NOT OVERCOOK; DRAIN. PLACE STRIPS ON WAX PAPER

IN BOWL BLEND - 2 CONTAINERS RICOTTA CHEESE 1/2 CUP ROMANO CHEESE

1 1/2 TSP. SALT 1/2 TSP. PEPPER1/4 TSP. GARLIC POWDER 2 EGGS, BEATEN

STIR IN - 2 PKG. CHOPPED SPINACH, HEATED & DRAINED 2 CUPS SHREDDED MOZZARELLA CHEESE

SPREAD MIXTURE ON LASAGNA STRIPS. ROLL UP EACH STRIP. SPREAD 1/3 SAUCE (LIGHT GRAVY OR BOTTLED SAUCE) IN BAKING DISH. PLACE ROLL-UPS SEAM SIDE DOWN IN SAUCE. TOP WITH SAUCE. SPRINKLE WITH MOZZARELLA CHEESE. BAKE AT 350 DEGREES FOR 45 - 50 MINUTES.

BAKED ZITI

12 OZ. ZITI, COOKED & DRAINED2 CUPS MARINARA SAUCE 1 CUP SHREDDED MOZZARELLA CHEESE1 CUP RICOTTA CHEESE2 TBSP. GRATED PARMESAN CHEESE

HEAT OVEN TO 350 DEGREES. IN 2 QUART CASSEROLE, MIX ZITI, RICOTTA, PARMESAN CHEESE AND 1 CUP OF SAUCE. TOP WITH REMAINING SAUCE AND MOZZARELLA CHEESE. COVER AND BAKE 45 MINUTES.

SEAFOOD & VERMICELLI

1 LB. BUTTER 1 LB. CRAB MEAT1 LB. SHRIMP 1 LB. CRAWFISH1 LB. FRESH MUSHROOMS 1 LB. VELVEETA CHEESE1 BUNCH GREEN ONIONS 1 LB. VERMICELLI1 PINT HALF AND HALF

BOIL VERMICELLI AND SET ASIDE (MIX WITH LITTLE OLIVE OIL).MICROWAVE 1 STICK BUTTER (MELT), ADD GREEN ONIONS AND MUSHROOMS. SAUTE UNTIL SOFT (2 MINUTES). IN GLASS PANS(9X13 AND 9X7) ARRANGE THE VERMICELLI. IN A LARGE POT MELT 3 STICKS OF BUTTER AND SLOWLY ADD CHEESE. STIR IN THE HALF AND HALF CREAM AND KEEP STIRRING. ADD THE MUSHROOMS AND GREEN ONIONS AND MIX WELL. ADD CRAB MEAT, CRAWFISH AND SHRIMP. STIR AND TURN OFF (WILL BE WATERY). ADD SALT, PEPPER AND TABASCO. TOSS THE SAUCE OVER THE VERMICELLI. SPRINKLE WITH PAPRIKA FOR COLOR. BAKE AT 350 DEGREES FOR 30 MINUTES. SERVES 10 - 12. KAREN

SHRIMP ARTICHOKE MELEE

1 LGE. ONION, THINLY SLICED1 BUNCH GREEN ONIONS, CHOPPED1/2 CUP FRESH PARSLEY, CHOPPED1 CUP CHOPPED GREEN PEPPERS1 STICK MARGARINE 4 TBSP. OIL2 LB. MED. RAW SHRIMP, ABOUT 3 1/2 LB. WITH SHELLS1 (10 1/2 OZ.) CAN CREAM OF MUSHROOM SOUP1 (4 OZ.) CAN MUSHROOMS, DRAINED1 TSP. LIQUID CRAB BOIL 3/4 TSP. SALT1 1/2 TSP. GARLIC POWDER 1/2 TSP. WHITE PEPPER1 (14 OZ.) CAN QUARTERED ARTICHOKES, DRAINED2 1/2 TBSP. CORNSTARCH 3 TBSP. LEMON JUICE12 OZ. FETTUCCINI3/4 CUP GRATED PARMESAN CHEESE1 LEMON CUT INTO 6 WEDGES

IN A LARGE SKILLET, SAUTE ONIONS, PARSLEY & PEPPERS IN 1/2 STICK MARGARINE AND OIL. ADD SHRIMP AND SAUTE UNTIL PINK. ADD MUSHROOM SOUP, MUSHROOMS, CRAB BOIL, SALT, WHITE PEPPER AND GARLIC POWDER. MIX AND COOK 2

TO 3 MINUTES. ADD ARTICHOKE HEARTS. BLEND. ADD CORNSTARCH TO 1/4 CUP COLD WATER AND BLEND WITH MIXTURE TO THICKEN. COVER AND SIMMER ABOUT 15 MINUTES UNTIL FLAVORS BLEND. ADD LEMON JUICE AND HEAT 1 MINUTE.COOK FETTUCCINI. ADD 1/2 STICK MARGARINE AND 1/2 CUP PARMESAN CHEESE. TOSS AND MIX WELL. SERVE ARTICHOKE MELEE OVER FETTUCCINI AND SPRINKLE WITH PARMESAN CHEESE. SERVES 6. MARIE GOFF

BAKED HAM

1 (7 LB.) MED. SMOKED PORK PICNIC SHOULDER (BONE IN OR OUT)2 CUPS SUGAR1 CUP HONEY OR BROWN SUGAR, PACKED1 (6 OZ.) CAN FROZEN ORANGE JUICE CONCENTRATE, THAWED1 TSP. WHOLE CLOVES

MAKE CROSSWISE SLITS, 1/2 INCH APART, HALFWAY THROUGH HAM TO WHERE KNIFE TOUCHES BONE. PLACE HAM IN DEEP BOWL AND BARELY COVER WITH WATER. STIR IN SUGAR. SOAK AT LEAST 2 DAYS IN REFRIGERATOR. DRAIN. PLACE HAM IN ROASTING PAN, LINED WITH ENOUGH FOIL TO WRAP COMPLETELY. POUR HONEY OR BROWN SUGAR AND ORANGE JUICE ALL OVER PORK. STICK CLOVES ALL OVER MEAT. WRAP TIGHTLY WITH FOIL. BAKE AT 200 DEGREES FOR 6 OR 7 HOURS OR UNTIL DONE.

ITALIAN BAKE

1 LB. GROUND MEAT 1 ONION, CHOPPED1 CLOVE GARLIC, CHOPPED1 SM. PKG. CHOPPED FROZEN SPINACH (THAWED) 8 OZ. RICOTTA CHEESE 1 EGG, BEATEN1/4 CUP PARMESAN CHEESE

14 OZ. CAN CHOPPED TOMATOES1 TSP. OREGANO 1 BOX PENNE PASTA12 OZ. SHREDDED MOZZARELLA CHEESE1 PKG. HORMEL PEPPERONIJAR OF PASTA SAUCE (RAGU, ETC.)

BROWN GROUND MEAT WITH ONION AND GARLIC; DRAIN. ADD PASTA SAUCE (CHOPPED CANNED TOMATOES AND OREGANO). SET ASIDE. MIX RICOTTA CHEESE, SPINACH, EGG AND PARMESAN CHEESE TOGETHER. SET ASIDE. COOK PENNE PASTA APPROXIMATELY 8 - 10 MINUTES (AL DENTE).LAYER INGREDIENTS AS FOLLOWS: PASTA, SAUCE WITH MEAT, RICOTTA CHEESE MIXTURE, PEPPERONI, PASTA, SAUCE FROM JAR AND MOZZARELLA CHEESE. BAKE AT 350 DEGREES FOR 45 -60 MINUTES.

WESTERN MEAL IN ONE

1 LB. GROUND MEAT 1 TBSP. VEGETABLE OIL 1 CLOVE GARLIC, MINCED 1/2 CUP ONION 1/2 CUP GREEN PEPPER 1 TSP. EACH SALT AND CHILI POWDER16 OZ. CAN RED BEANS, DRAINED2 1/2 CUPS TOMATOES WITH JUICE, CHOPPED3/4 CUP UNCOOKED RICE3/4 CUP GRATED CHEDDAR CHEESE1/4 CUP SLICED BLACK OLIVES

BROWN BEEF IN OIL AND GARLIC, ADD ONION AND PEPPER; COOK UNTIL ONION IN TRANSPARENT. DRAIN OFF FAT. IN A 2 QUART CASSEROLE, COMBINE MEAT MIXTURE, SALT, CHILI POWDER, BEANS, TOMATOES AND RICE. BAKE COVERED AT 350 DEGREES FOR 30 MINUTES. UNCOVER AND SPRINKLE WITH CHEESE AND OLIVES; BAKE FOR 15 MINUTES MORE. SERVES 6 -8.

FETTUCCINE ALFREDO

8 OZ. CREAM CHEESE, CUT IN BITS3/4 CUP GRATED PARMESAN CHEESE1/2 CUP BUTTER OR MARGARINE1/2 CUP MILK8 OZ. FETTUCCINE, COOKED & DRAINED

IN LARGE SAUCEPAN COMBINE CREAM CHEESE, PARMESAN, BUTTER AND MILK, STIRRING CONSTANTLY UNTIL SMOOTH. TOSS PASTA LIGHTLY WITH SAUCE, COATING WELL. LEFTOVERS FREEZE WELL.

PASTA E FAGIOLI

1 LB. GROUND BEEF 1 CUP DICED ONION1 CUP CARROT, JULIENNED 1 CUP CELERY, CHOPPED2 CLOVES GARLIC, MINCED2 (14.5 OZ.) CANS DICED TOMATOES1 (15 OZ.) CAN RED KIDNEY BEANS, WITH LIQUID1 (15 OZ.) CAN GREAT NORTHERN BEANS, WITH LIQUID1 (15 OZ.) CAN TOMATO SAUCE1 (12 OZ.) CAN V-8 JUICE 1 TBSP. WHITE VINEGAR 1 1/2 TSP. SALT 1 TSP. OREGANO1 TSP. BASIL 1/2 TSP. PEPPER1/2 TSP. THYME1/2 LB. (1/2 PKG.) DITALI PASTA

BROWN THE GROUND BEEF IN A LARGE SAUCEPAN OR POT OVER MEDIUM HEAT. DRAIN OFF MOST OF THE FAT. ADD ONION, CARROT, CELERY AND GARLIC AND SAUTE FOR 10 MINUTES. ADD REMAINING INGREDIENTS, EXCEPT PASTA, AND SIMMER FOR 1 HOUR. ABOUT 50 MINUTES INTO SIMMER TIME, COOK THE PASTA IN 1 1/2 - 2 QUARTS OF BOILING WATER OVER HIGH HEAT. COOK FOR 10 MINUTES OR JUST UNTIL AL DENTE OR

SLIGHTLY TOUGH. DRAIN. ADD THE PASTA TO THE LARGE POT OF SOUP. SIMMER FOR 5 - 10 MINUTES AND SERVE.

ENCHIRITO

1 LB. GROUND BEEF 1/4 TSP. SALT1 TSP. CHILI POWDER 1/2 TBSP. DRIED MINCED ONION1 (30 OZ.) CAN REFRIED BEANS 1/4 DICED ONION1 CAN ENCHILADA SAUCE2 1/2 CUPS SHREDDED CHEDDAR CHEESE1 (2 OZ.) CAN SLICED BLACK OLIVES1 (10 OR 12) PKG. FLOUR TORTILLAS

SLOWLY BROWN THE GROUND BEEF IN A SKILLET USING A WOODEN SPOON OR SPATULA TO SEPARATE THE BEEF INTO PEA-SIZED PIECES. ADD THE SALT, CHILI POWDER AND MINCED ONION. WITH A MIXER, OR POTATO MASHER, BEAT THE REFRIED BEANS UNTIL SMOOTH. HEAT BEANS IN SMALL SAUCEPAN OR IN MICROWAVE. WARM TORTILLAS ALL AT ONCE IN A COVERED CONTAINER OR WRAPPED IN MOIST TOWEL IN MICROWAVE. SET ON HIGH FOR 40 SECONDS OR WARM INDIVIDUALLY IN SKILLET FOR 2 - 3 MINUTES PER SIDE. SPOON 3 TABLESPOONS OF BEEF INTO THE CENTER OF EACH TORTILLA. SPRINKLE ON 1/2 TEASPOON DICED FRESH ONION. ADD 1/3 CUP REFRIED BEANS. FOLD SIDES OF EACH TORTILLA OVER THE BEANS. PLACE THE TORTILLA ONTO A PLATE. SPOON 3 TABLESPOONS ENCHILADA SAUCE OVER TOP OF THE TORTILLA. SPRINKLE 1/4 CUP CHEESE AND LITTLE BLACK OLIVES ON TOP.

PIZZA CASSEROLE

1 PKG. SLICED PEPPERONI 1 MED. ONION, CHOPPED1/3 CUP MELTED BUTTER 6 OZ. COOKED NOODLES

4 OZ. GRATED SWISS CHEESE1 LB. GRATED MOZZARELLA CHEESE2 (6 OZ.) CANS TOMATO SAUCE 1 (6 OZ.) CAN MUSHROOMS1 TSP. GARLIC POWDER 1/2 TSP. OREGANO 1/2 TSP. BASIL 4 OZ. GROUND BEEF, COOKEDBLACK OLIVES, CHOPPED GREEN PEPPER, CHOPPED

POUR MELTED BUTTER INTO AN 11X7X2" BAKING DISH. ADD NOODLES, MIX IN THE REST OF THE INGREDIENTS. SAVE SOME CHEESE TO TOP THE DISH WITH. BAKE AT 350 DEGREES FOR 20 - 25 MINUTES UNTIL WELL HEATED AND CHEESE IS MELTED.

STUFFED STEAK ROLL-UPS

CHOPPED PARSLEY SALTMINCED GARLIC CHOPPED HAMCHOPPED BOILED EGGS CHOPPED TOMATOESVEAL STEAK ITALIAN BREAD CRUMBS

FLATTEN THE STEAKS INTO 8 PIECES, DEPENDING ON THE SIZE OF THE STEAKS. SALT TO TASTE. PLACE EACH PIECE OF STEAK ON BREAD CRUMBS. FILL EACH WITH A DAB OF EACH INGREDIENT. ROLL UP THE INDIVIDUAL PIECES OF MEAT, AFTER FILLED AND COMBINE 2 ROLLS WITH TOOTHPICKS. BROIL IN BUTTER UNTIL BROWN. ANGELA (AS GIVEN TO HER MOTHER, ALICE MAE, BY ALICE MAE'S MOTHER-IN-LAW, JOSEPHINE)

ITALIAN LUCKY DOGS

2 TBSP. OLIVE OIL 4 PISTOLETTES2 ONIONS, PEELED, HALVED & SLICED1 RED OR YELLOW BELL PEPPER, HALVED, SEEDED & SLICED

1 GREEN BELL PEPPER, HALVED, SEEDED & SLICED3 - 4 CLOVES GARLIC, MINCED OR PUT THROUGH A PRESS4 LINKS ITALIAN SAUSAGE, GRILLED OR BROILED UNTIL COOKED THROUGH & BROWNED

HEAT OLIVE OIL IN LARGE NONSTICK SKILLET; SAUTE ONIONS AND BELL PEPPERS UNTIL SOFT. ADD GARLIC AND CONTINUE COOKING UNTIL ONIONS ARE GOLDEN BROWN. WARM PISTOLETTES IN OVEN UNTIL CRISP AND HOT. SPLIT LENGTHWISE. PLACE A SAUSAGE LINK IN EACH PISTOLETTE AND TOP WITH WARM ONION MIXTURE.

BAKED RED FISH

1 LGE. RED FISH, CLEANED & DRESSEDSALT & PEPPER 1 MED. ONION, CHOPPED FINE1 MED. BELL PEPPER, CHOPPED FINE4 - 6 CLOVES GARLIC, CHOPPED FINE3 WHOLE BAY LEAVES1 LGE. CAN CRUSHED ITALIAN TOMATOES2 LEMONS

SAUTE ONIONS, GARLIC AND PEPPERS. ADD TOMATOES AND HEAT THROUGH. PLACE FISH IN BAKING PAN, SQUEEZE JUICE OF LEMON OVER FISH. POUR TOMATO MIXTURE OVER FISH. TOP WITH WHOLE BAY LEAVES. BAKE IN 350 DEGREE OVEN FOR 20 - 30 MINUTES, BASTING OCCASIONALLY. SERVE OVER EGG NOODLES. DARLENE

STUFFED FLOUNDER

4 SM. FLOUNDERS ½ CUP BREAD CRUMBS

½ CUP GREEN ONIONS, CHOPPED SALT & PEPPER¼ CUP CELERY, DICED OIL1 SM. CLOVE GARLIC, MINCED LEMON1 SM. CAN SHRIMP, DRAINED PAPRIKA1 SM. CAN LUMP CRABMEAT (IN LIQUID)

PREPARE FLOUNDER BY MAKING SLITS ALONG EACH SIDE OF FISH. MIX GREEN ONIONS, CELERY, GARLIC, SHRIMP, CRABMEAT AND BRED CRUMBS. SALT AND PEPPER TO TASTE. ADD ENOUGH OIL TO MOISTEN AND STUFF ¼ OF MIXTURE INTO EACH FLOUNDER. SPRINKLE WITH LEMON JUICE. WRAP FLOUNDERS INDIVIDUALLY IN ALUMINUM FOIL, SLIT SIDE UP. RUB SKIN WITH PAPRIKA, SALT AND PEPPER. BAKE AT 350 DEGREES FOR 45 MINUTES. OPEN FOIL AND BROWN 15 MINUTES LONGER. SERVE IN LEMON BUTTER SAUCE. SERVES 4.

CABBAGE ROLLS

1 LB. GROUND MEAT 1 SM. ONION, CHOPPED FINE4 CLOVES GARLIC, CHOPPED FINE1 CUP LONG GRAIN RICE, COOKED2 DASHES OREGANO 1 LEMON SALT & PEPPER TO TASTE 1 HEAD OF CABBAGE2 (8 OZ.) CANS TOMATO SAUCE

BOIL WHOLE CABBAGE AND REMOVE LEAVES DURING COOKING, WHEN TENDER. MIX GROUND MEAT, ONION, GARLIC, RICE, OREGANO, SALT AND PEPPER TOGETHER. PUT GROUND MEAT MIXTURE IN MIDDLE OF LEAVES. TUCK SIDES IN AND ROLL UP; SECURE WITH TOOTHPICKS. PUT SMALL AMOUNT OF COOKING OIL IN DUTCH OVEN AND ADD FILLED LEAVES, A FEW AT A TIME AND BROWN ON BOTH SIDES. WHEN ALL LEAVES ARE BROWN, RETURN TO DUTCH OVEN. ADD 2 CANS TOMATO SAUCE AND JUICE OF 1 LEMON. COVER AND SIMMER FOR 1 HOUR. BASTE FREQUENTLY. SERVE SAUCE OVER RICE OR NOODLES. DARLENE

MUFFALETTA

1/2 LB. PROSCUITTO HAM OR BOILED HAM, THINLY SLICED1/4 LB. PROVOLONE CHEESE, THINLY SLICED1/2 LB. GENOA SALAMI, THINLY SLICED1 MUFFALETTA BREAD, CUT IN HALF1 SM. JAR OR 1 PINT FRESH OLIVE SALAD

SLICE BREAD IN HALF LENGTHWISE. BUTTER BOTH SIDES OF BREAD WITH OLIVE OIL. LAYER CHEESE, HAM, SALAMI AND OLIVE SALAD ON 1 SIDE. COVER WITH OTHER HALF OF BREAD. PLACE ON COOKIE SHEET OR BAKING PAN AND HEAT IN 450 DEGREE OVEN UNTIL BROWN, CRISPY AND CHEESE IS MELTED. CUT AND SERVE. DARLENE

BRUCCILONI

1 THINLY SLICED FULL CUT VEAL ROUND, BONE REMOVEDRAW BACON STRIPS, LAY LENGTHWIDE TO COVER MEATHARD BOILED EGGS, SLICED, CHOPPED OR WHOLE, LAYER OVER BACONGARLIC, CHOPPED FINE, SPRINKLED OVER EGGITALIAN FLATLEAF PARSLEY, SPRINKLE OVER GARLIC SALT & PEPPER TO TASTE

ROLL UP WIDTH WIDE AND TIE WITH STRING. BROWN ON ALL SIDES IN OLIVE OIL. WHEN BROWN DROP IN RED GRAVY AND COOK TILL DONE, ABOUT 2 HOURS. DARLENE

OYSTER DRESSING

8 DOZ. RAW OYSTERS, CHOPPED OR WHOLE, KEEP WATER2 LOAVES STALE FRENCH BREAD 4 STALKS CELERY, CHOPPED FINE

1 LGE. ONION, CHOPPED FINE 5 CLOVES GARLIC, CHOPPED FINE1 LGE. BELL PEPPER, CHOPPED FINE1/2 BUNCH PARSLEY, CHOPPED FINE1 BUNCH GREEN ONIONS, MOST OF TOPS, REMOVED, CHOPPED FINE1 (8 OZ.) CAN MUSHROOMS, SLICED OR CHOPPED 1 TBSP. OREGANO SALT & PEPPER TO TASTE

SOAK BREAD IN WATER UNTIL SOFT. SQUEEZE OUT EXCESS WATER AND PLACE ON SIDE. SAUTE ALL SEASONINGS TOGETHER. ADD WET BREAD AND COOK 1/2 HOUR, STIRRING FREQUENTLY. ADD MUSHROOMS, HALF OF OYSTER AND SOME OF OYSTER WATER. STIR. WHEN MOST OF THE LIQUID IS GONE, ADD REST OF OYSTERS AND LIQUID. CONTINUE STIRRING. IF TOO DRY, ADD MORE OYSTER WATER. COOK UNTIL MOST OF WATER IS GONE. DARLENE

OYSTER DRESSING

3 LB. GROUND MEAT, CHOPPED FINE1 BUNCH SHALLOTS, CHOPPED FINE1 LGE. ONION, CHOPPED FINE½ STALK CELERY, CHOPPED FINE1 BUNCH PARSLEY, CHOPPED FINE3 GREEN PEPPERS, CHOPPED FINE1 HEAD GARLIC, CHOPPED FINE1 LOAF FRENCH BREAD, CUT IN SLICES AND SOAKED IN OYSTER WATER – SQUEEZE AND CHOPSALT, PEPPER AND THYME TO TASTE3 EGGS, BEATEN

SAUTE GREENS UNTIL SOFT. WHEN COOL, ADD TO THE GROUND MEAT AND MIX WELL. ADD BREAD AND MIX WELL. ADD SALT, PEPPER AND THYME. ADD EGGS, 1 AT A TIME. MIX WELL. FRY

IN BUTTER UNTIL MEAT IS NO LONGER PINK. ADJUST SEASONING AS NEEDED. WARM OYSTERS UNTIL THEY CURL. ADD TO DRESSING. PLACE IN CASSEROLE DISH. COVER AND BAKE IN 350 DEGREE OVEN FOR 1 HOUR. NANCY

CRABMEAT DIP

1 (8 OZ.) PKG. CREAM CHEESE 1/2 STICK BUTTERDASH OF TABASCO 1 LB. WHITE OR LUMP CRABMEAT1 SM. WHITE ONION, FINELY CHOPPED 3 SHALLOTS, FINELY CHOPPED2 CLOVES GARLIC, VERY FINELY CHOPPEDA PINCH OF CAYENNE PEPPER SALT AND PEPPER TO TASTE

MELT THE BUTTER AND CREAM CHEESE OVER A VERY LOW HEAT. MIX IN THE CRABMEAT AND THE REST OF THE INGREDIENTS AND KEEP WARM.

NOTE: THIS CAN BE SERVED AS A DIP OR IN SMALL PATTY SHELLS.

CRABMEAT DIP

6 OZ. CRABMEAT 8 OZ. CREAM CHEESE

2 TSP. WORCESTERSHIRE SAUCEONION FLAKES, TABASCO SAUCE & PEPPER, TO TASTE

MIX ALL INGREDIENTS AND BAKE AT 350 DEGREES FOR 1/2 HOUR. SERVE HOT WITH YOUR CHOICE OF CRACKERS. KATHY E

ARTICHOKE BALLS

1 LGE. CAN ARTICHOKE HEARTS PACKED IN WATER, MASHED1 BEATEN EGG 1/4 CUP OLIVE OIL 1/2 CUP ITALIAN FLAVORED BREAD CRUMBS1/4 CUP PARMESAN CHEESE, GRATED SALT AND PEPPER TO TASTE

COMBINE ALL INGREDIENTS AND ROLL INTO SMALL BALLS. BAKE IN 350 DEGREE OVEN FOR ABOUT 20 MINUTES UNTIL HEATED THROUGH. THESE SHOULD BE COOKED ON A GREASED COOKIE SHEET TO PREVENT STICKING.

NOTE: BALLS CAN BE FROZEN BEFORE BAKING. BARBARA JEAN

ARTICHOKE BALLS

1 CAN ARTICHOKE HEARTS 1/2 CUP ITALIAN BREAD CRUMBS1/4 LB. ROMANO CHEESE 3 CLOVES GARLIC, FINELY CHOPPED 2 TBSP. ONION, FINELY CHOPPED2 TBSP. OLIVE OIL 2 RAW EGGS, BEATEN WELL2 TBSP. LEMON JUICE

DRAIN AND CHOP ARTICHOKE HEARTS. MIX EGGS AND HEARTS TOGETHER. ADD BREAD CRUMBS AND MIX WELL. ADD GARLIC, ONIONS AND REST OF THE INGREDIENTS. ADD CHEESE AND

MIX WELL. ROLL INTO BALLS AND ROLL IN BREAD CRUMBS. MAKES 25. CAROL

BARBARA'S STUFFED MUSHROOMS

2 LB. FRESH MUSHROOMS, CLEANED 1 CUP SPAGHETTI SAUCE3 TBSP. MELTED BUTTER 1/4 TSP. CELERY SEEDS3 TBSP. WORCESTERSHIRE SAUCE1/4 TSP. OREGANO LEAVES OR GROUND OREGANO1 CUP PROGRESSO ITALIAN BREAD CRUMBS1/8 TSP. CELERY SALT 3/4 LB. LEAN GROUND PORKCAYENNE PEPPER TO TASTE 1 BEATEN EGG

REMOVE STEMS FROM MUSHROOMS, LEAVING CAPS INTACT. FINELY CHOP STEMS AND SAUTE IN BUTTER AND WORCESTERSHIRE. ADD REMAINING INGREDIENTS AND MIX WELL. STUFF EACH MUSHROOM CAP WITH SAUSAGE MIXTURE. PLACE IN A GREASED SHALLOW PAN AND BAKE AT 300 DEGREES FOR 20 TO 30 MINUTES. BARBARA JEAN

STUFFED MUSHROOMS

15 - 20 WHOLE MUSHROOMS, DRAINED1 CUP ONION, CHOPPED 1/2 LB. BOILED SHRIMP, CHOPPED 2 TSP. PEPPER2 TSP. PEPPER3 CHICKEN BOUILLON CUBES, MASHED 1 LB. LUMP CRABMEAT, CHOPPEDWINE AND BUTTER 1/2 LB. BUTTER1 LB. MUSHROOM STEMS, CHOPPED 1 TSP. SALT1/3 CUP GRATED PARMESAN CHEESE 2 CUPS BREAD CRUMBS2 TSP. PARSLEY, CHOPPED

MELT BUTTER ON LOW HEAT. ADD ONIONS AND SAUTE FOR 5 MINUTES. ADD THE MUSHROOM STEMS, SHRIMP, SALT, PEPPER AND BOUILLON CUBES. COOK FOR 10 MINUTES, STIRRING CONSTANTLY. REMOVE SKILLET FROM HEAT AND STIR IN CHEESE, BREAD CRUMBS, CRABMEAT AND PARSLEY. BY THEN THE MIXTURE SHOULD BE WARM ENOUGH TO MIX THOROUGHLY BY HAND. STUFF DRAINED MUSHROOMS BY HAND. MIX EQUAL PARTS OF WINE AND MELTED BUTTER. POUR ON TOP OF STUFFED MUSHROOMS AND HEAT IN OVEN 15 MINUTES AT 350 DEGREES.

CRUNCHY CHICKEN BIT APPETIZERS

1 1/2 CUP FINELY CHOPPED WALNUTS 2 TBSP. DRY SHERRY1/4 CUP CORNSTARCH 2 EGG WHITES, LIGHTLY BEATEN 2 TSP. SALT1/2 TSP. SUGAR2 WHOLE CHICKEN BREASTS, BONED AND THINLY SLICED 2 1/2 CUPS VEGETABLE OIL

DROP WALNUTS INTO A BLENDER A FEW AT A TIME TO CHOP. SPREAD CHOPPED NUTS ON A PLATTER AND SET ASIDE. COMBINE CORNSTARCH, SALT AND SUGAR, ADD SHERRY AND MIX. STIR INTO THE LIGHTLY BEATEN EGG WHITES. DIP CHICKEN SLICES INTO THE SHERRY-EGG MIXTURE TO COAT, THEN ROLL IN NUTS. PREHEAT OIL TO 375 DEGREES. DROP ABOUT 8 TO 10 CHICKEN SLICES INTO THE HOT OIL AT A TIME. FRY 2 TO 3 MINUTES, TURNING UNTIL ALL SIDES ARE GOLDEN BROWN. DRAIN ON PAPER TOWELS. SERVE HOT AS APPETIZERS. BARBARA JEAN

BBQ CHICKEN WINGS

40 – 50 CHICKEN WINGS, DISJOINTED, TIPS DISCARDED

MARINADE –1 4 OZ. STICK MARGARINE 1 CUP BROWN SUGAR½ CUP SOY SAUCE ½ CUP RED WINE2 TSP. DRY MUSTARD GARLIC SALT, TO TASTEPEPPER, TO TASTE ¼ CUP FRESH LEMON JUICE

COMBINE AND HEAT MARINADE INGREDIENTS. PLACE CHICKEN WINGS IN FLAT PAN AND POUR MARINADE OVER THEM. REFRIGERATE FOR AT LEAST 1 HOUR. AFTER WINGS ARE THOROUGHLY MARINATED, PUT IN PREHEATED 350 DEGREE OVEN AND REDUCE HEAT TO 250 DEGREES. BAKE 4 – 5 HOURS, TURNING WINGS CAREFULLY 2 - 3 TIMES. IF ALL SUACE HAS NOT BEEN ABSORBED, POUR OFF AND DRY OUT THE WINGS A BIT IN THE OVEN, BEFORE SERVING. SERVES 8 – 10. BOBBIE REMMIE

TAMALE BALLS

1 LB. GROUND BEEF 1/2 CUP FLOUR1 LB. BULK PORK SAUSAGE (EX. JIMMY DEAN)1 1/2 CUPS CORN MEAL 3/4 CUP V-8 JUICE4 CLOVES GARLIC CHOPPED2 TBSP. CHILI POWDER 2 TBSP. CUMIN2 TSP. SALT 1 TSP. CAYENNE PEPPER

SAUCE INGREDIENTS:5 CUPS V-8 JUICE 2 TBSP. CUMIN2 TBSP. CHILI POWDER 2 TSP. SALT

MIX ALL INGREDIENTS WELL. ROLL INTO SMALL BALLS (ABOUT NICKEL OR QUARTER SIZE). MAKE THEM SMALL AS THEY WILL ENLARGE AS THEY COOK. MIX ALL INGREDIENTS FOR SAUCE AND COOK BALLS IN SAUCE IN CROCK POT ON LOW FOR ABOUT

5 TO 6 HOURS OR IN A DUTCH OVEN FOR SEVERAL HOURS.

SWEET AND SOUR SAUSAGE

3 LB. SMOKE SAUSAGE2 REG. SIZE CANS PINEAPPLE CHUNKS (KEEP JUICE)2 JARS LACHOY SWEET AND SOUR SAUCE2 MED. BELL PEPPERS, CUT IN CHUNK SIZE2 MED. ONIONS, CUT IN CHUNK SIZE

FRY SAUSAGE TO DRAIN OFF GREASE. ADD LACHOY SAUCE, BELL PEPPERS AND ONIONS. COOK SAUSAGE, SAUCE, BELL PEPPERS AND ONIONS ABOUT 10 MINUTES ON MEDIUM HEAT. ADD PINEAPPLE CHUNKS AND PINEAPPLE JUICE. PUT IN WARMING DISH TO SERVE. PEGGY

WONTON APPETIZERS

1 CUP RANCH DRESSING1 SM. CAN CHOPPED BLACK OLIVES1 CHOPPED RED PEPPER1 ½ CUPS SHREDDED MONTEREY JACK CHEESE1 ½ CUP SHREDDED COLBY CHEESE

COMBINE THE ABOVE INGREDIENTS. SPRAY MUFFIN CUP WITH OIL. LINE EACH MUFFIN CUP WITH 1 WONTON. BAKE AT 350 DEGREES FOR 10 – 12 MINUTES. ADD FILLING TO EACH CUP. BAKE AT 275 DEGREES FOR 5 – 7 MINUTES MORE.

ZESTY PEPPERONI DIP

4 OZ. (1/4 LB.) STICK PEPPERONI

1 (8 OZ.) PKG. CREAM CHEESE, SOFTENED4 CHERRY TOMATOES 1 BOX CRACKERS

REMOVE CASING FROM PEPPERONI. CUT PEPPERONI INTO 1 INCH PIECES. RESERVE ONE PIECE FOR GARNISH. PLACE REMAINING PIECES, 4 OR 5 AT A TIME, IN A BLENDER OR FOOD PROCESSOR. PROCESS UNTIL CRUMBLY. COMBINE WITH CREAM CHEESE IN A MEDIUM SIZE MIXING BOWL. COVER AND REFRIGERATE. REMOVE FROM REFRIGERTOR 1 HOUR BEFORE SERVING. GARNISH WITH CHERRY TOMATOES. SERVE WITH CRACKERS.

PIZZA DIP

1 (8 OZ.) CREAM CHEESE ½ CUP SOUR CREAM2 TSP. ITALIAN SEASONING 2 CLOVES GARLIC, MINCED¼ TSP. GROUND RED PEPPER ½ CUP PIZZA SAUCE½ CUP CHOPPED PEPPERONI ¼ CUP CHOPPED GREEN ONIONS½ CUP SHREDDED MOZZARELLA

BLEND TOGETHER FIRST 5 INGREDIENTS. SPREAD IN BOTTOM OF A 9 INCH PIE PLATE. TOP WITH PIZZA SAUCE, PEPPERONI AND GREEN ONINS. BAKE AT 350 DEGREES FOR 10 MINUTES. REMOVE FROM OVEN AND SPRINKLE WITH MOZZARELLA CHEESE. RETURN TO OVEN AND BAKE UNTIL CHEESE MELTS.

SPINACH AND ARTICHOKE DIP

1 SM. ONION, CHOPPED FINE 8 OZ. CREAM CHEESE8 OZ. SOUR CREAM 1/2 STICK BUTTER2 BOXES FROZEN CHOPPED SPINACH, COOKED AND DRAINED1 CAN ARTICHOKE HEARTS, DRAINED AND MASHED

1/2 CUP PARMESAN CHEESE, GRATED FINE

OPTIONAL: MONTEREY JACK CHEESE & JALAPENO PEPPERS

SAUTE CHOPPED ONION IN 1/2 STICK BUTTER OVER LOW HEAT.ADD CREAM CHEESE, STIR UNTIL WELL BLENDED. CONTINUE ADDING EACH INGREDIENT, MIXING WELL AFTER EACH. POUR INTO DISH AND MICROWAVE 2 1/2 MINUTES, STIR AND HEAT ANOTHER 2 MINUTES. TOP WITH MONTEREY JACK AND SLICED JALAPENO PEPPERS, IF DESIRED. (I LIKE IT WITHOUT TOPPING.)KATHY P

ARTICHOKE AND SPINACH DIP

1 (10 OZ.) BOX FROZEN CHOPPED SPINACH, THAWED & DRAINED1 (14 OZ.) CAN ARTICHOKE HEARTS, DRAINED & ROUGHLY CHOPPED½ CUP SHREDDED MOZZARELLA CHEESE1 CUP SHREDDED PARMESAN-ROMANO CHEESE BLEND10 OZ. PREPARED ALFREDO SAUCE1 TSP. MINCED GARLIC 4 OZ. SOFTENED CREAM CHEESE

PREHEAT OVEN TO 350 DEGREES. COMBINE INGREDIENTS THOROUGHLY AND SPREAD MIXTURE INTO A SMALL BAKING DISH. BAKE FOR 30 MINUTES OR UNTIL CHEESES ARE BUBBLING AND MELTED.

ARTICHOKE CHEESE DIP

1 CUP MAYONNAISE 1 CUP GRATED PARMESAN CHEESE1 – 14 OZ. CAN ARTICHOKE HEARTS, DRAINED & CHOPPEDGARLIC POWDER TO TASTE2 TBSP. GREEN ONION, FINELY CHOPPED

COMBINE MAYONNAISE, PARMESAN CHEESE, ARTICHOKE HEARTS AND GARLIC POWDER, BLEND WELL. SPREAD MIXTURE IN A 9” PIE PLATE. BAKE AT 350 DEGREES FOR ABOUT 25 MINUTES OR UNTIL LIGHTLY BROWNED. GARNISH WITH THE GREEN ONIONS.

ZESTY SPINACH DIP

7 OZ. JAR DUNBAR’S ROASTED PEPPERS10 OZ. PKG. FROZEN SPINACH, CHOPPED8 OZ. SOUR CREAM 2/3 CUP MAYONNAISE1/3 CUP GREEN ONIONS, CHOPPED¼ TSP. SEASONING SALT ½ TSP. DRIED OREGANO¼ TSP. DILL WEED 1 TSP. LEMON JUICE

DRAIN ROASTED PEPPERS THOROUGHLY, ROUGHLY CHOP AND SET ASIDE. COOK SPINACH ACCORDING TO THE PACKAGE DIRECTIONS, DRAIN WELL, THEN ADD TO ROASTED PEPPERS. STIR IN REMAINING INGREDIENTS. CHILL MIXTURE. FOR A DECORATIVE LOOK, PLACE DIP INSIDE A CABBAGE HEAD, BREAD BOWL OR LARGE RED PEPPER. SERVE WITH CRACKERS, BREAD CHUNKS OR ASSORTED FRESH VEGETABLES.

SHRIMP DIP

2 CUPS CHOPPED, BOILED SHRIMP 1 DASH TABASCO2 (8 OZ.) CREAM CHEESE 4 GREEN ONIONS, MINCED1 TSP. LEMON JUICE 1 TBSP. FRESH PARSLEYMINCED CELERY, TO TASTE

OPTIONAL: 1 TSP. WORCESTERSHIRE

SOFTEN CREAM CHEESE. BLEND WITH REMAINING INGREDIENTS AND REFRIGERATE FOR SEVERAL HOURS BEFORE SERVING. SERVE WITH CRACKERS.

SHRIMP REMOULADE

1 CUP KETCHUP DASH TABASCO2 TBSP. HORSERADISH 2 TBSP. YELLOW MUSTARD2 TSP. WORCESTERSHIRE SAUCE4 HARD BOILED EGGS, CHOPPED2 RAW EGGS, BEATEN1 GALLON WATER 3 TBSP. SALT1 PKG. CRAB BOIL 36 LARGE RAW SHRIMPSHREDDED LETTUCE

MIX THE FIRST 7 INGREDIENTS IN A GLASS BOWL. CHILL IN THE REFRIGERATOR 4 HOURS. IN A LARGE POT, BRING THE WATER, CRAB BOIL AND SALT TO A FULL BOIL. ADD SHRIMP. WHEN THE WATER RETURNS TO THE BOIL, TURN OFF THE HEAT AND LET THE SHRIMP SIT FOR 5 MINUTES TO ABSORB THE SEASONINGS. DRAIN THE SHRIMP, COOL AND THEN PEEL THEM. PLACE 6 SHRIMP ON A PLATE LINED WITH SHREDDED LETTUCE AND TOP WITH 4 TABLESPOONS OF THE SAUCE. REPEAT 5 MORE TIMES. SERVES 6.

SAUSAGE-CHEESE BALLS OR BREAKFAST COOKIES

2 CUPS BISQUICK BAKING MIX1 LB. BULK SAUSAGE 2/3 CUP MILK1 – 12 OZ. PKG. SHREDDED CHEDDAR CHEESE

COOK SAUSAGE, REMOVE FROM SKILLET AND PLACE ON PAPER

TOWEL TO DRAIN. COMBINE CHEESE, MILK AND BISCUIT MIX IN A BOWL; STIR IN SAUSAGE. SHAPE HEAPING TEASPOONS OF MIXTURE INTO SMALL BALLS OR SHAPE OF SMALL COOKIES. BAKE IN 450 DEGREE OVEN FOR 10 MINUTES OR UNTIL BROWN.

TO FREEZE: PLACE SAUSAGE BALLS ON A COOKIE SHEET; FREEZE AND THEN TRANSFER TO FREEZER BAGS. BAKE WHEN READY TO SERVE.

MEXICAN FUDGE

1 LB. SHREDDED MOZZARELLA CHEESE1 LB. SHREDDED CHEDDAR CHEESE4 EGGS, WELL BEATEN 1 ½ CUPS PICANTE SAUCECOMBINE CHEESES AND PUT IN GREASED 9 X 13” GLASS BAKING DISH. PAT DOWN CHEESES. DRIZZLE EGGS OVER THE CHEESE, DO NOT MIX. DRIZZLE PICANTE SAUCE OVER THE EGG AND CHEESE COMBINATION. PLACE DISH ON THE VERY TOP OVEN RACK. BAKE AT 350 DEGREES FOR 40 – 50 MINUTES. A SLIGHT CRUST WILL FORM AROUND THE EDGES. COOL COMPLETELY BEFORE CUTTING. STORE IN REFRIGERATOR.

CRABMEAT BUNS

8 OZ. CRABMEAT DRAINED & FLAKED24 COCKTAIL BUNS1 – 8 OZ. PKG. CREAM CHEESE, SOFTENED1 TBSP. MILK ½ TSP. HORSERADISH OR TO TASTE¼ TSP. SALT 2 TBSP. ONION, FINELY CHOPPED

MIX CREAM CHEESE, MILK, HORSERADISH AND SALT IN A MEDIUM BOWL UNTIL WELL BLENDED. ADD CRABMEAT AND ONION. MIX LIGHTLY. STUFF MIXTURE INTO COCKTAIL BUNS. PLACE ON A GREASED COOKIE SHEET. BAKE ABOUT 10 MINUTES

OR UNTIL THOROUGHLY HEATED.

HOT OLIVE CHEESE PUFFS

1 CUP GRATED SHARP CHEESE 1/2 TSP. PAPRIKA3 TBSP. SOFT BUTTER 24 SM. OLIVES, WELL DRAINED 1/2 CUP SIFTED FLOUR 1/4 TSP. SALT

WITH ELECTRIC MIXER, CREAM BUTTER AND CHEESE. STIR SIFTED DRY INGREDIENTS. MIX WELL. WRAP 1 TEASPOON CHEESE DOUGH AROUND EACH STUFFED OLIVE, COMPLETELY COVERING. PLACE ON UNGREASED COOKIE SHEET. BAKE IN 400 DEGREE OVEN 10 TO 15 MINUTES OR UNTIL BROWN. SERVE WARM. YIELD: 24 PUFFS.

HOT CHEESE PUFFS

8 OZ. CREAM CHEESE 2 TBSP. CHOPPED CHIVES1 ½ TSP. GRATED ONIONS 1/2 CUP MAYONNAISE¼ TSP. CAYENNE PEPPER ¼ CUP PARMESAN CHEESE1 LGE. LOAF WHITE BREAD

COMBINE ALL INGREDIENTS EXCEPT BREAD. CUT BREAD INTO CIRCLES AND SPREAD EACH WITH CHEESE MIXTURE. BAKE IN 350 DEGREE OVEN FOR 15 MINUTES. MAY BE DONE AHEAD OF TIME AND FROZEN BEFORE BAKING. TAKE OUT AND BAKE WHEN NEEDED.

MOCK OYSTER DIP

3 RIBS CELERY, MINCED 1/2 LGE. ONION, MINCED1 (4 OZ.) CAN MUSHROOM STEMS & PIECES

1 STICK BUTTER OR MARGARINE1 (10 OZ.) PKG. FROZEN CHOPPED BROCCOLI, COOKED & DRAINED1 (10 1/2 OZ.) CAN CREAM OF MUSHROOM SOUP

SAUTE CELERY, ONIONS AND MUSHROOMS IN BUTTER 5 MINUTES. LOWER HEAT AND ADD REMAINING INGREDIENTS. SIMMER GENTLY; STIRRING UNTIL MIXTURE IS SMOOTH. SERVE HOT AS A DIP, OR FILL MINIATURE PATTY SHELLS AND HEAT IN 450 DEGREE OVEN FOR ABOUT 10 MINUTES OR UNTIL HOT. YIELD: APPROXIMATELY 4 CUPS.

BROCCOLI PUFF

2 – 10 OZ. PKG. FROZEN BROCCOLI CUTS1 CAN CREAM OF MUSHROOM SOUP½ CUP CHEESE, GRATED ¼ CUP MILK¼ CUP MAYONNAISE 1 EGG, BEATEN¼ CUP BREADCRUMBS 1 TBSP. BUTTER, MELTED

COOK BROCCOLI ACCORDING TO PACKAGE DIRECTIONS AND DRAIN. PLACE IN A 10 X 6 X 1 ½” BAKING DISH. STIR TOGETHER SOUP AND CHEESE. GRADUALLY ADD MILK, MAYONNAISE AND EGG TO SOUP MIXTURE, STIRRING TILL WELLBLENDED. POUR OVER BROCCOLI. COMBINE BREADCRUMBS AND MELTED BUTTER, SPRINKLE OVER SOUP MIXTURE. BAKE AT 350 DEGREES FOR 45 MINUTES OR UNTIL CRUMBS ARE LIGHTLY BROWNED. SERVES 6.

SHRIMP MOLD

1 ENVELOPE UNFLAVORED GELATIN1/4 CUP BOILED SHRIMP WATER, DRAINED (*)1 (8 OZ.) PKG. CREAM CHEESE

1 (10 1/2 OZ.) CAN TOMATO SOUPDASH HOT SAUCE 1 CUP MAYONNAISE1/2 CUP CHOPPED GREEN ONION 1/2 CUP CHOPPED CELERY2 CUPS COOKED SHRIMP

SPRINKLE GELATIN OVER COLD SHRIMP WATER; DISSOLVE OVER BOILING WATER. CREAM SOFTENED CREAM CHEESE; ADD TOMATO SOUP. STIR IN REMAINING INGREDIENTS. POUR INTO A 1 1/2 QUART FANCY MOLD. REFRIGERATE OVERNIGHT. WHEN FIRM, UNMOLD ON SERVING DISH, CAN BE LINED WITH SHREDDED LETTUCE. SERVE WITH CRACKERS.

(*) THE BOILED SHRIMP WATER ADDS A LOT OF TASTE TO THIS DISH.

NOTE: COARSELY CHOPPED CRAWFISH MAY BE USED INSTEAD OF SHRIMP.

MEXICAN DIP

LAYER THE FOLLOWING:1 CAN REFRIED BEANS 1/2 PINT SOUR CREAM1 SM. JAR PICANTE SAUCE1 RIPE AVOCADO, CHOPPED FINE8 OZ. SHREDDED CHEDDAR CHEESE1 TOMATO, CHOPPED FINE1 BUNCH SHALLOTS, CHOPPED FINE

DIP WITH FRITO SCOOPS OR SANTINA'S PLAIN DORITOS. BARBARA

7 LAYER DIP

LAYER THE FOLLOWING INGREDIENTS IN SERVING DISH, IN ORDER GIVEN:

2 CANS FRITO LAY BEAN DIPGUACAMOLE'1 (8 OZ.) SOUR CREAM MIXED WITH 1 PACKET OF TACO MIX3 SM. OR 2 BIG TOMATOES, DICED1 SM. CAN CHOPPED BLACK OLIVES2 CUPS SHREDDED CHEDDAR CHEESECHOPPED GREEN ONIONS

NOTE: CAN BE MADE THE NIGHT BEFORE.

CHILL AND SERVE WITH TOSTADO CHIPS. KRIS

LYDIA'S TATUHH SALAD

1 (5 LB.) BAG OF WHITE POTATOES2 BAGS ZATARAIN'S CRAB BOIL SEASONING1 RED ONION, DICED1 BUNCH GREEN ONIONS, CHOPPED2 CUPS MAYO SALT & PEPPER TO TASTE

OPTIONAL: BACON

BOIL POTATOES IN WATER SEASONED WITH 2 BAGS OF THE ZATARAIN'S CRAB BOIL SEASONING (LET POTATOES SOAK OVERNIGHT). DICE POTATOES. IN A LARGE MIXING BOWL, COMBINE THE RED ONION, GREEN ONIONS AND MAYO. ADD DICED POTATOES; MIX WELL. SERVE CHILLED. SERVES THE CLENDON J. BUTERA FAMILY. LYDIA

HOT OYSTERS AND MUSHROOMS DIP

2 DOZ. OYSTERS, DRAINED & CHOPPED1 CUP ONIONS, FINELY CHOPPED1/2 CUP GREEN PEPPERS, FINELY CHOPPED2 RIBS CELERY, FINELY CHOPPED 1/4 TSP. MINCED GARLIC1/3 CUP MARGARINE 3 LGE. DROPS TABASCO SAUCE 1 CAN MUSHROOM SOUP1 TBSP. FINELY CHOPPED ONION TOPS1 TSP. FINELY CHOPPED PARSLEY SALT & PEPPER TO TASTE

IN A SAUCE PAN, HEAT MARGARINE, ADD VEGETABLES EXCEPT GREEN ONIONS AND PARSLEY. SAUTE UNTIL VEGETABLES ARE TENDER, THEN ADD OYSTERS AND COOK UNTIL OYSTERS SHRIVEL UP. ADD TABASCO AND SOUP (DO NOT DILUTE SOUP). COOK ON LOW HEAT FOR 3 MINUTES THEN ADD GREEN ONIONS AND PARSLEY AND COOK AN ADDITIONAL 2 MINUTES STIRRING CONSTANTLY. ADD SALT AND PEPPER TO TASTE. (REMEMBER THE OYSTERS MAY BE SALTY). SERVE WITH FRENCH BREAD ROUNDS, CRACKERS OR MELBA TOAST.

BOURSIN CHEESE

8 OZ. CREAM CHEESE, SOFTENED 2 CLOVES GARLIC, MINCED FINE PINCH OF THYME2 TBSP. CHIVES 2 TBSP. LIGHT CREAM OR MILK 1/2 TSP. LEMON JUICE1 TBSP. FRESH PARSLEY, CHOPPED FINE

MIX ALL INGREDIENTS UNTIL FLUFFY. REFRIGERATE AT LEAST 24 HOURS FOR FLAVORS TO BLEND. SOFTEN AT ROOM TEMPERATURE FOR 1 HOUR BEFORE SERVING. CAN BE SERVED WITH THINLY SLICED PEPPERONI OR ASSORTED CRACKERS. BARBARA JEAN

QUICK PIMENTO CHEESE

8 OZ. BAG MILD CHEDDAR CHEESE, SHREDDED4 OZ. JAR DICED PIMENTOS ¼ TSP. SALT¼ TSP. SUGAR ¼ TSP. ONION POWDER¼ TSP. DILL PICKLE JUICE 2/3 CUP MAYO

MIX ALL INGREDIENTS AND MIX WELL. BOBBIE REMMIE

CATFISH NUGGETS

CATFISH: 2 EGGS1 CUP MILK 2 CUPS ALL PURPOSE FLOUR1 TSP. SALT 1/2 TSP. GROUND RED PEPPER1 1/2 LB. CATFISH FILLETS (CUT INTO BITE-SIZED PIECES)VEGETABLE OILSAUCE: 1/2 PINT MAYONNAISE1/2 PINT KETCHUP 4 TBSP. VINEGAR2 TSP. HORSERADISH 1 TSP. FINELY CHOPPED GARLIC

CATFISH: COMBINE EGGS AND MILK, STIRRING UNTIL WELL BLENDED. COMBINE FLOUR, SALT AND RED PEPPER IN A SHALLOW DISH. DREDGE FILLETS IN FLOUR MIXTURE; DIP IN MILK MIXTURE AND DREDGE AGAIN IN FLOUR MIXTURE. POUR OIL TO A DEPTH OF 3 INCHES IN A DUTCH OVEN; HEAT TO 360 DEGREES. FRY CATFISH PIECES 5 MINUTES OR UNTIL GOLDEN; DRAIN ON PAPER TOWELS. SERVE WITH SAUCE.

SAUCE: MIX EQUAL PORTIONS OF MAYONNAISE AND KETCHUP; ADD VINEGAR, HORSERADISH AND GARLIC. BLEND UNTIL MIXTURE IS EVENLY DISTRIBUTED. BARBARA JEAN

PIZZA BITES

1 PKG. SLICED FRENCH BREAD 1 LB. HOT BULK SAUSAGE1 (6 OZ.) CAN TOMATO PASTE 1 (8 OZ.) CAN TOMATO SAUCE 1/2 TSP. SALT 1/2 TSP. PEPPER1 TSP. WORCESTERSHIRE SAUCE 1 TSP. OREGANO LEAVES1/2 TSP. SUGAR DASH OF GARLIC POWDER1/2 CUP SHREDDED CHEDDAR CHEESE 1/2 CUP GRATED PARMESAN CHEESE 1/2 CUP GRATED MOZZARELLA CHEESE

CRUMBLE SAUSAGE AND COOK SLOWLY, POURING OFF GREASE. ADD REMAINING INGREDIENTS, EXCEPT FOR CHEESES AND SIMMER FOR 20 MINUTES. SLICE BREAD THINLY, SPREAD MIXTURE ON BREAD ROUNDS AND TOP WITH MIXED CHEESES. BAKE FOR 10 MINUTES IN 425 DEGREE OVEN. MAKES ABOUT 3 DOZEN APPETIZERS. BARBARA JEAN

PARTY PIZZA APPETIZERS

1 LB. HOT SAUSAGE COOKED, DRAINED & CRUMBLED1 1/2 TSP. OREGANO 1 TSP. GARLIC SALT1 CUP ONION, CHOPPED 1 (8 OZ.) CAN TOMATO SAUCE1/2 CUP SHARP CHEESE, GRATED1 (6 OZ.) CAN TOMATO PASTE1/2 CUP GRATED PARMESAN CHEESE3 CANS HUNGRY JACK FLAKY BISCUITS

COMBINE FIRST 8 INGREDIENTS. SEPARATE EACH BISCUIT INTO 3 PIZZA ROUNDS. SPREAD WITH MIXTURE. PUT PIZZAS ON COOKIE SHEET AND FREEZE. REMOVE FROM COOKIE SHEET AND STORE IN PLASTIC BAGS. BAKE FROZEN PIZZAS AT 425 DEGREES FOR 10 MINUTES. MAKES 90 APPETIZERS.

ARTICHOKE NIBBLES

2 (6 OZ.) JARS OF MARINATED ARTICHOKE HEARTS 1 CLOVE GARLIC, MINCED 1 SM. ONION, CHOPPED4 EGGS 2 TSP. PARSLEY FLAKES½ CUP DRY ITALIAN BREAD CRUMBS½ LB. CHEDDAR CHEESE, SHREDDED 1 TSP. SALT½ TSP. EACH OF PEPPER, OREGANO & TABASCO

DRAIN JUICE FROM 1 JAR OF ARTICHOKES. PLACE JUICE IN FRYING PAN. DRAIN OTHER JAR, DO NOT RESERVE JUICE. CHOP ARTICHOKES AND PUT ASIDE. IN FRYING PAN SAUTE GARLIC AND ONIONS. IN BOWL, BEAT EGGS WITH A FORK. ADD BREADCRUMBS AND ALL OTHER INGREDIENTS PLUS ARTICHOKES. POUR INTO A 9X13" GREASED GLASS PAN. BAKE AT 325 DEGREES FOR 30 MINUTES. CUT INTO ABOUT 50 PIECES. MAY BE FROZEN. REHEAT FOR 10 MINUTES, IF MADE AHEAD. BARBARA JEAN

CRAWFISH FINGERS

1 CUP CHOPPED ONION 1 STICK BUTTER1 CUP CHOPPED CELERY 4 CLOVES GARLIC, CRUSHED1 LB. CRAWFISH TAILS2 GREEN ONIONS WITH TOPS, CHOPPEDFINELY CHOPPED PARSLEY1 TBSP. WORCESTERSHIRE SAUCE SALT & PEPPER TO TASTE JUICE OF 1 LEMON 3 TSP. LIQUID CRAB BOIL 1 LOAF BREAD 2 PKG. CREAM CHEESE

PLACE ONION, CELERY AND GARLIC IN FOOD PROCESSOR, UNTIL FINELY CHOPPED. MELT BUTTER IN SKILLET AND SAUTE VEGETABLES UNTIL SOFT. FINELY CHOP CRAWFISH. ADD TO VEGETABLES AND SIMMER 5 MINUTES. ADD GREEN ONIONS, PARSLEY, WORCESTERSHIRE SAUCE, LEMON JUICE, SALT AND PEPPER. COOK 2 MINUTES. ADD LIQUID CRAB BOIL.PLACE CREAM CHEESE IN MICROWAVE 2 MINUTES UNTIL SOFT. BLEND IN CRAWFISH MIXTURE AND COOL UNTIL READY TO USE.

CUT CRUST OFF BREAD SLICES. ROLL BREAD WITH ROLLING PIN. SPREAD CRAWFISH MIXTURE THINLY ON BREAD. ROLL INTO FINGERS. REFRIGERATE. MAKES 24.

CRAWFISH BOULETTES

1 MED. ONION, FINELY CHOPPED 1 CUP FINELY CHOPPED CELERY 3 TBSP. BUTTER 1 EGG, BEATEN1 LB. CRAWFISH TAILS, FINELY CHOPPED1 LB. CRABMEAT, DRAINED & PICKED FOR SHELLS1/4 CUP FINELY CHOPPED GREEN ONIONS WITH TOPS JUICE OF 1 LEMON PROGRESSO BREAD CRUMBS SALT & PEPPER TO TASTE

SAUTE ONION AND CELERY IN BUTTER. ADD CRAWFISH, CRABMEAT AND GREEN ONION. STIR IN EGG, BREAD CRUMBS, SALT AND PEPPER. ADD LEMON JUICE. SHAPE INTO BALLS AND FRY IN DEEP FAT UNTIL BROWN. COOKS VERY FAST. DON'T OVERCOOK. MAKES 50 BALLS.

CRAWFISH BALLS

2 LB. PEELED CRAWFISH TAILS 1 ONION, CHOPPED4 SLICES STALE BREAD 1 EGG, BEATEN3 TBSP. CHOPPED PARSLEY ½ BELL PEPPER, CHOPPED1 ½ CUPS BREAD CRUMBS3 TBSP. CHOPPED GREEN ONION TOPSSALT, BLACK PEPPER & CAYENNE PEPPER TO TASTE

IN FOOD PROCESSOR, GRIND CRAWFISH TAILS, ONIONS, BELL PEPPER AND BREAD SLICES. ADD EGG, PARSLEY AND GREEN ONION TOPS; MIX THOROUGHLY. ADD SALT, BLACK PEPPER AND CAYENNE PEPPER AND MIX. SHAPE INTO BALLS THE SIZE OF A WALNUT AND ROLL IN BREAD CRUMBS. BAKE AT 350 DEGREES

FOR 20 MINUTES. MAKES 4 DOZEN.

NOTE: CAN BE FROZEN AFTER ROLLING IN BREAD CRUMBS AND BAKED WITH THAWING.

COCKTAIL CRAWFISH PATTIES

1 MED. ONION, CHOPPED 1 BELL PEPPER, CHOPPED1 CLOVE GARLIC, CHOPPED 1 STICK BUTTER OR MARGARINE2 LB. CRAWFISH4 OZ. CAN MUSHROOM PIECES, DRAINED3 TBSP. PARSLEY SMALL OPEN PATTIE SHELLS1 CAN CREAM OF MUSHROOM SOUPCREOLE SEASONING TO TASTE

SAUTE VEGETABLES IN BUTTER. ADD CRAWFISH, MUSHROOMS AND SEASONINGS. COOK FOR 15 MINUTES. ADD MUSHROOM SOUP AND PARSLEY. SIMMER 5 MINUTES ON LOW HEAT. LET COOL. SPOON INTO PATTIE SHELLS AND BAKE AT 350 DEGREES UNTIL PATIE SHELLS ARE HOT.

SEAFOOD VINAIGRETTE SALAD

1 CUP CRABMEAT 1 1/2 CUPS CRAWFISH TAILS4 SM. NEW POTATOES, BOILED, PEELED & DICED1 CUP SM. PEAS 5 TBSP. OLIVE OIL 2 TBSP. WHITE WINE VINEGAR SALT & PEPPER 1 CLOVE GARLIC, CRUSHEDDASH OF RED PEPPER 1/2 TSP. SUGAR 1 1/2 TBSP. MAYONNAISE 3 HARD-BOILED EGGS, QUARTERED

PUT CRABMEAT AND CRAWFISH IN A BOWL WITH POTATOES AND PEAS. MIX OIL, WINE, VINEGAR, GARLIC, SALT, PEPPER AND SUGAR TOGETHER. POUR OVER CRAWFISH MIXTURE, TOSS WITH FORKS, ADDING MORE SEASONING IF NEEDED. COVER AND LET STAND 20 MINUTES TO BLEND THE FLAVORS. THEN ADD ENOUGH MAYONNAISE TO BLEND THE MIXTURE LIGHTLY. PLACE ON A PLATTER AND GARNISH WITH LETTUCE OR FRESH SPINACH AND HARD-BOILED EGGS. SERVES 6.

CRAWFISH STUFFED EGGS

12 HARD-BOILED EGGS 3/4 CUP MAYONNAISE2 TBSP. TABASCO 3 TBSP. SWEET PICKLES1 TBSP. WORCESTERSHIRE SAUCE 3/4 CUP MINCED CRAWFISH TAILS SALT & PEPPER TO TASTE

CUT THE EGGS IN HALF LENGTHWISE. SCOOP OUT THE YOLKS AND MASH THEM WITH A FORK UNTIL SMOOTH. PUT THE WHITES IN COLD WATER. MIX MAYONNAISE, PICKLES AND WORCESTERSHIRE. ADD CRAWFISH TAILS. MIX IN EGG YOLKS AND SEASON TO TASTE. DRY THE EGG WHITES WITH PAPER TOWELS AND PLACE THEM ON A PLATTER. FILL EGG WITH MIXTURE AND GARNISH WITH WHOLE COOKED CRAWFISH TAILS. SERVES 6.

CRAWFISH & SHRIMP MOLD

1 CUP CHOPPED PARSLEY 1 TSP. LOUISIANA HOT SAUCE1 TBSP. LEMON JUICE 1 TBSP. LEA & PERRIN1 (8 OZ.) CREAM CHEESE SALT TO TASTE1 LB. CRAWFISH TAILS 1 LB. SHRIMP

COOK SHRIMP UNTIL THEY TURN PINK. DRAIN. CHOP SHRIMP

AND CRAWFISH IN A FOOD PROCESSOR. ADD PARSLEY, LEMON JUICE AND SALT. ADD HOT SAUCE AND LEA & PERRIN. MIX WELL. ADD CREAM CHEESE, SHRIMP AND CRAWFISH. MIX WELL. REFRIGERATE OVERNIGHT IN A BOWL OR COVERED DISH. SERVE WITH CRACKERS.

CAJUN MISTAKE

1 LB. SHREDDED CHEDDAR CHEESE 1 LB. GROUND MEAT1 LB. BULK PORK SAUSAGE 1 TSP. OREGANO TABASCO TO TASTE 1 TSP. GARLIC POWDER 1 TSP. WORCESTERSHIRE SAUCE PARTY RYE CRACKERS

BROWN MEAT AND SAUSAGE AND DRAIN WELL. STIR IN CHEESE UNTIL MELTED. ADD SEASONINGS, REMOVE FROM HEAT. PUT TEASPOON OF MIXTURE ON A PARTY RYE CRACKER.

RANCHER’S PARTY DIP

1 LB. GROUND SAUSAGE, HOT OR MILD1 LB. GROUND CHUCK 4 CLOVES GARLIC, MINCED½ ONION, FINELY CHOPPED ½ BELL PEPPER, FINELY CHOPPED1 CUP MILK 1 PKG. TACO SEASONING28 OZ. STEWED TOMATOES 1 JAR SALSA, HOT OR MILD16 OZ. VELVETTA, CUBED

MIX MEAT, GARLIC, BELL PEPPER AND ONION IN A SKILLET. COOK UNTIL DONE. DRAIN WELL. ADD TACO SEASONING, SALSA AND TOMATOES. SIMMER 10 MINUTES. MELT CHEESE WITH MILK IN A SAUCEPAN. DUMP ALL INGREDIENTS IN A 5 QUART CROCKPOT AND HEAT ON LOW 2 HOURS OR UNTIL HOT. SERVE WARM WITH TORTILLA CHIPS.

HOT SAUSAGE DIP

1 TBSP. OIL 1 LGE. ONION, CHOPPED4 CLOVES GARLIC, CHOPPED 1 LB. SAUSAGE1 LB. LEAN GROUND MEAT 1 CAN CREAM OF MUSHROOM SOUP1 – 10 OZ. CAN DICED ROTEL

OPTIONAL: 1 – 7 OZ. CAN CHOPPED GREEN CHILIES

IN SKILLET, SAUTE ONION AND GARLIC IN 1 TABLESPOON OIL. ADD SAUSAGE AND HAMBURGER MEAT AND BROWN WHILE STIRRING. DRAIN EXCESS FAT. STIR IN CREAM OF MUSHROOM SOUP, ROTEL, MEAT MIXTURE AND GREEN CHILIES. SERVE HOT WITH CHIPS.

HOT SEAFOOD ARTICHOKE DIP

2 (14 OZ.) CANS ARTICHOKE HEARTS, DRAINED & CHOPPED2 CUPS MAYONNAISE 1/2 CUP ITALIAN BREAD CRUMBS2 CUPS GRATED PARMESAN CHEESE1/2 LB. CRABMEAT 1/2 LB. SHRIMP

PICK THROUGH CRABMEAT FOR ANY SHELLS. COMBINE ALL INGREDIENTS, EXCEPT BREAD CRUMBS, MIXING WELL. SPOON INTO LIGHTLY GREASED 1 1/2 QUART CASSEROLE. TOP WITH BREAD CRUMBS. BAKE AT 325 DEGREES FOR 15 - 20 MINUTES. SERVE WITH CRACKERS.

ARTICHOKE DIP

1 CAN ARTICHOKE HEARTS, DRAINED & MASHED1 PACK DRY GOOD SEASONING MIX1 CUP MAYONNAISE

MIX, CHILL AND SERVE WITH CRACKERS.

ARTICHOKE SPREAD

2-3 CANS QUARTERED ARTICHOKES 1-2 TBSP. OLIVE OILSPRINKLE PARMESAN CHEESE GARLIC SALT, TO TASTEPROGRESSO ITALIAN BREADCRUMBS PARSLEY, TO TASTEDRIED ONIONS, TO TASTE APPLE CIDER VINEGARSLICED MUSHROOMS, TO TASTE LIGHT VEGETABLE OIL

DRAIN ARTICHOKE HEARTS AND BREAK UP WITH A FORK. ADD OLIVE OIL, GARLIC SALT (GENEROUSLY SPRINKLED), CHEESE (GENEROUSLY SPRINKLED), DRIED ONIONS AND PARSLEY (GENEROUSLY SPRINKLED). STIR AND LET SIT FOR A FEW MINUTES. POUR APPLE CIDER VINEGAR, ENOUGH TO COVER½ WAY OVER MUSHROOMS. ADD 1-2 TABLESPOONS OLIVE OIL. POUR LIGHT VEGETABLE OIL OVER MIXTURE, ENOUGH TO JUST REACH TOP OF MUSHROOMS. STIR MIXTURE. COVER AND REFRIGERATE – THE LONGER THE BETTER.

CRAB AND SHRIMP DIP

1 LB. CRAB MEAT 1 STICK BUTTER1 LB. RAW SHRIMP, CHOPPED 1/4 CUP GREEN ONIONS, CHOPPED1/4 CUP WHITE ONIONS, CHOPPED1/4 TSP. SALT 1/4 TSP. RED PEPPER1/4 TSP. BLACK PEPPER 2 (8 OZ.) PKG. CREAM CHEESE 1/2 CUP CHEDDAR CHEESE 1 CAN CREAM OF SHRIMP SOUP1 CAN CREAM OF MUSHROOM SOUP

SAUTE CRABMEAT AND SHRIMP IN BUTTER UNTIL SHRIMP TURN PINK. ADD ONIONS AND SAUTE UNTIL MELLOWED AND ADD

SALT AND PEPPERS. ADD CREAM CHEESE AND WARM UNTIL MELTED. ADD CHEDDAR CHEESE AND SOUPS AND HEAT. SERVE IN PATTIE SHELLS OR AS A DIP WITH CRACKERS.

EASY NACHOS

1 ENVELOPE TACO SEASONING 1 LB. GROUND MEAT1/8 TSP. CAYENNE PEPPER (OPTIONAL) 1 (5 1/2 OZ.) BAG TORTILLA CHIPS 8 OZ. GRATED CHEDDAR CHEESE

PREPARE GROUND MEAT AND TACO SEASONING ACCORDING TO PACKAGE DIRECTIONS. ADD CAYENNE PEPPER TO SEASONED BEEF, IF DESIRED. COVER LARGE UNGREASED PIZZA PAN WITH TORTILLA CHIPS AND CAREFULLY SPREAD SEASONED BEEF OVER THE CHIPS. SPRINKLE THE GRATED CHEDDAR CHEESE EVENLY OVER THE BEEF AND CHIPS. BAKE AT 425 DEGREES FOR 8 TO 10 MINUTES UNTIL CHEESE MELTS. SERVES 4 - 6.

TOMATO AND CUCUMBER SALAD WITH FETA

1/4 LB. FETA, CRUMBLED 4 TOMATOES, WEDGED2 CUCUMBERS, SLICED OLIVES (PREFERABLY GREEK)

MIX TOMATOES, CUCUMBERS AND OLIVES IN BOWL. MIX IN FETA CHEESE. TOSS ALL TOGETHER. SPRINKLE EXTRA CHEESE ON TOP. MARY JANE

SHRIMP AND MACARONI SALAD

1 BAG CRAB BOIL 2 ONIONS, QUARTERED1 LEMON, QUARTERED 1 RIB CELERY

3 TOES PEELED GARLIC 1 TSP. PAPRIKA2 CUPS MACARONI DASH GARLIC SALT2 BOILED EGGS, CHOPPED 2 TSP. PARSLEY, CHOPPEDSALT, BLACK & RED PEPPER 1 1/2 LB. MED. SHRIMP, IN SHELL1/2 CUP CELERY, CHOPPED1/2 CUP GREEN ONIONS, CHOPPED1/2 CUP MAYONNAISE

BRING WATER, CRAB BOIL, ONIONS, LEMON, GARLIC AND RIB OF CELERY TO A GOOD BOIL. BOIL SHRIMP IN WATER ABOUT 15 - 20 MINUTES. REMOVE SHRIMP FROM WATER AND PEEL. STRAIN SHRIMP BOIL WATER. BOIL MACARONI IN SHRIMP BOIL WATER FOR ABOUT 20 MINUTES. MIX TOGETHER ALL INGREDIENTS AND CHILL.

LINGUINI SALAD

IN A LARGE BOWL, COMBINE -

6 - 8 TBSP. MCCORMACK SALAD SUPREME1 (20 OZ.) ITALIAN SALAD DRESSING1 - 3 GREEN PEPPERS, CHOPPED 2 - 4 RIPE TOMATOES, SLICED2 - 3 CUCUMBERS, SLICED 1 CAN BLACK OLIVES

MIX WELL AND LET SIT 1 HOUR BEFORE ADDING PASTA.BOIL 1 - 1 1/2 LB. LINGUINI, NO SALT IN WATER. RINSE IN COOL WATER AND ALLOW TO DRAIN. STIR VEGGIE MIXTURE INTO PASTA.

OPTIONAL: YOU CAN ALSO USE OTHER FRESH VEGETABLES, HAM, CHEESE CHUNKS, ETC. KATHY E

ANGIE'S POTATO SALAD

1 (5 LB.) BAG OF POTATOES, BOILED, ABOUT 15 - 20 MINUTES1 DOZ. EGGS, HARD BOILED 3 STALKS CELERY, CHOPPED FINE 1/3 BUNCH PARSLEY, CHOPPED FINE 1 BUNCH SHALLOTS, TOPS ONLY, CHOPPED FINE 3 TBSP. MUSTARD1/2 JAR MAYONNAISE OR TO TASTE

BOIL POTATOES UNTIL WHEN PRICKED WITH COOKING FORK IN THE MIDDLE, THE POTATO FALLS OFF OF FORK EASILY. PEEL POTATOES AND PUT IN LARGE BOWL. PEEL EGGS & CHOP INTO SMALL PIECES. ADD REST OF THE INGREDIENTS AND MIX. REFRIGERATE UNTIL COOL OR SERVE HOT. ANGIE

GREEN VEGETABLE SALAD

1 (15 OZ. CAN) SM. EARLY GREEN PEAS1 (14 1/2 OZ. CAN) FRENCH CUT GREEN BEANS 1 CUP DICED CELERY1 (11 OZ. CAN) WHITE SHOEPEG CORN1 CUP DICED GREEN PEPPER 1 CUP DICED ONION1 (2 OZ. JAR) DICED PIMENTOS

DRESSING: 1/2 TBSP. SALT1/4 CUP OR LESS SUGAR 1/2 CUP VINEGAR1/2 CUP OLIVE OIL

DRAIN PEAS, GREEN BEANS AND CORN VERY WELL. PLACE IN 3 QUART BOWL. ADD REMAINING INGREDIENTS AND MIX TOGETHER. MIX THE DRESSING UNTIL SUGAR IS DISSOLVED. POUR THE DRESSING OVER THE VEGETABLES. CHILL 5 HOURS

OR OVERNIGHT. MARILYN

SHRIMP DRESSING FOR AVOCADOS OR TOMATOES

1 LB. BOILED SHRIMP, DICED OR SHREDDED2 HARD BOILED EGGS, CHOPPED FINE2 TBSP. SWEET PEPPER, CHOPPED FINE 1 RIB CELERY, CHOPPED FINE 1 TSP. PARSLEY, CHOPPED FINE2 TBSP. OLIVE OIL DASH OF SALT & PEPPERMAYONNAISE & LEMON JUICE TO TASTE

COMBINE ALL INGREDIENTS AND CHILL. DARLENE

SHRIMP SALAD

1 LB. PEELED, BOILED SHRIMP1 BUNCH GREEN ONIONS, CHOPPED3 HARD BOILED EGGS, CHOPPED½ SM. JAR SALAD OLIVES, CHOPPED ½ CUP MAYONNAISE10 OZ. SHELL MACARONI, COOKED, DRAINED & COOLED1 CUP CELERY, FINELY CHOPPED

MIX ALL INGREDIENTS WELL AND CHILL. SPRINKLE TOP WITH PAPRIKA. SERVES 6 – 8.

JEZEBEL SAUCE

1 (8 OZ.) JAR APPLE JELLY 1 (18 OZ.) JAR PINEAPPLE PRESERVES

1 JAR HORSERADISH OR TO TASTE1 SM. CAN COLEMAN'S MUSTARD OR TO TASTECOARSE BLACK PEPPER

MIX ALL INGREGIENTS TOGETHER AND POUR INTO CONTAINER.

PASTA SALAD

1 BAG OF COLORED PASTA 6 ROMA TOMATOES2 CUCUMBERS 1 GREEN PEPPER 1 ONION (VIDALIA OR PURPLE)1 SM. CAN SLICED BLACK OLIVES, DRAINED1 (8 OZ.) CAN WHOLE MUSHROOMS, DRAINED2 CAN ARTICHOKE QUARTERS, CLEANED & DRAINED1 (16 OZ.) BOTTLE KRAFT 'ZESTY ITALIAN DRESSING

COOK NOODLES ACCORDING TO PACKAGE DIRECTIONS AND DRAIN IN COLD WATER UNTIL COOLED. CUT UP ALL OTHER INGREDIENTS AND PUT IN A BOWL WITH 1/2 BOTTLE OF SALAD DRESSING. ADD COOLED PASTA TO REST OF THE INGREDIENTS. ADD REST OF THE BOTTLE OF ITALIAN DRESSING. REFRIGERATE AT LEAST 1 - 2 HOURS BEFORE SERVING. KRIS

PIZZA SALAD

1 LB. SPIRAL MACARONI, COOKED & DRAINED1 8 OZ. BOTTLE ZESTY ITALIAN DRESSING1 SM. GREEN PEPPER, CUT INTO SMALL SQUARES3 GREEN ONIONS, SLICED SMALL2 1/2” PEPPERONI, SLICED & CUT INTO SMALL SQUARES4 OZ. MOZZARELLA CHEESE, CUT INTO SMALL SQUARESDICED OLIVES TO TASTE

OPTIONAL: OTHER INGREDIENTS OF YOUR CHOICE

MIX ALL INGREDIENTS TOGETHER AND MARINATE FOR AT LEAST 2 HOURS.

7 LAYER SALAD

1 LGE. HEAD OF LETTUCE, CUT BITE SIZE, DRY WELL1 LGE. CAULIFLOWER, SLICED THIN 2 CUPS MAYO1 SM. ONION, CHOPPED FINE1 LB. BACON, FRIED AND CRUMBLED½ CUP GRATED PARMESAN CHEESE½ - 1/3 CUP SUGAR

IN A LARGE BOWL LAYER INGREDIENTS IN ORDER GIVEN. DO NOT MIX OR STIR!! COVER WELL AND TOSS JUST BEFORE SERVING. PREPARE 24 HOURS BEFORE SERVING. SERVES 10 –12.

AMBROSIA

2 MED. APPLES, SLICED 5 - 6 ORANGES, SECTIONED20 OZ. PINEAPPLE CHUNKS 3/4 - 1 CUP COCONUT 2 CUPS SLICED BANANAS 1 CUP MARSHMALLOWS16 OZ. FRUIT COCKTAIL 1 CUP CHOPPED PECANS2 EGGS, WELL BEATEN 1/4 CUP VINEGAR1/2 CUP SUGAR 1/2 PT. WHIPPING CREAM

COOK EGGS, VINEGAR AND SUGAR UNTIL THICK. POUR OVERPINEAPPLE AND MARSHMALLOWS; CHILL OVERNIGHT. ADD FRUIT AND WHIPPING CREAM. SERVES 8 - 10.

WALDORF SALAD

1/2 CUP MAYONNAISE 1 TBSP. SUGAR1/8 TSP. SALT 3 MED. APPLES, DICED1 CUP CELERY, SLICED 1/2 CUP CHOPPED WALNUTS1 TSP. LEMON JUICE

COMBINE MAYONNAISE, SUGAR, LEMON JUICE AND SALT. STIR IN APPLES, CELERY AND WALNUTS. COVER AND CHILL. SERVES 6.

FLUFFY FRUIT SALAD

2 (20 OZ.) CANS CRUSHED PINEAPPLE2 (17 OZ.) CANS FRUIT COCKTAIL, DRAINED2/3 CUP SUGAR 2 (11 OZ.) CANS MANDARIN ORANGES, DRAINED2 TBSP. ALL PURPOSE FLOUR 2 BANANAS, SLICED2 EGGS, LIGHTLY BEATEN1 CUP HEAVY CREAM WHIPPED 1/4 CUP ORANGE JUICE3 TBSP. LEMON JUICE 1 TBSP. VEGETABLE OIL

DRAIN PINEAPPLE, RESERVING 1 CUP JUICE IN A SMALL SAUCEPAN. SET PINEAPPLE ASIDE. IN SAUCEPAN, PUT SUGAR, FLOUR, EGGS, ORANGE JUICE, LEMON JUICE AND OIL. BRING TO A BOIL, STIRRING CONSTANTLY. BOIL FOR 1 MINUTE, REMOVE FROM HEAT AND LET COOL COMPLETELY. IN A SALAD BOWL, COMBINE PINEAPPLE, FRUIT COCKTAIL, ORANGES AND BANANAS. FOLD IN WHIPPED CREAM AND THE COOLED SAUCE. CHILL FOR SEVERAL HOURS. SERVES 12-16. MELANIE

KAY'S OLIVE SALAD

2 JARS QUEEN OLIVES 2 JARS MED. SIZE OLIVES2 JARS SM. OLIVES 4 PODS OF GARLIC 2 CANS BLACK OLIVES 1 QUART OLIVE OIL3 JARS STUFFED OLIVES, SM. 2 JARS HOT OR MILD CAULIFLOWER

CHOP GARLIC FINE (AT LEAST 24 - 36 HOURS BEFORE YOU MAKE THE SALAD. ONCE GARLIC IS CHOPPED, PLACE IN A CONTAINER AND COVER WITH THE QUART OF OIL. LET STAND FOR 24 HOURS. CHOP CELERY FINE. EMPTY ALL OLIVES IN A LARGE CONTAINER (DRAIN JUICE). MIX THE CAULIFLOWER WITH THE OLIVES. MIX OLIVES, CELERY AND CAULIFLOWER TOGETHER. POUR THE GARLIC MIXTURE OVER THE OLIVES. MIX WELL AND COVER. LET SET FOR AT LEAST 1 HOUR. YOU CAN STIR EVERY 20 - 30 MINUTES. JANET

THREE BEAN SALAD

1 #2 CAN WAX BEANS 1 GREEN PEPPER, CHOPPED FINE1 #2 CAN GREEN BEANS 2 WHITE ONIONS, CUT IN RINGS1 #2 CAN RED BEANS

DRESSING:1 TSP. SALT 2/3 CUP SUGAR½ TSP. PEPPER 2/3 CUP VINEGAR1/3 CUP SALAD OIL

MIX INGREDIENTS FOR DRESSING. POUR OVER VEGETABLES AND ALLOW TO STAND IN REFRIGERATOR FOR 24 HOURS.

PINEAPPLE CHEESE BALL

2 (8 OZ.) PKG. CREAM CHEESE, SOFTENED1 (8 OZ.) CAN CRUSHED PINEAPPLE, DRAINED1/4 CUP FINELY CHOPPED GREEN PEPPER 2 TSP. SEASONED SALT2 TBSP. MINCED ONIONS DASH WORCESTERSHIRE SAUCE DASH HOT PEPPER SAUCE2 CUPS CHOPPED PECANS

BLEND ALL INGREDIENTS TOGETHER, RESERVING 1 CUP OF PECANS. CHILL FOR 2 HOURS. FORM INTO A BALL AND ROLL IN REMAINING PECANS. CHILL THOROUGHLY AND SERVE WITH CRACKERS.

CHOCOLATE CHIP CHEESE BALL

8 OZ. CREAM CHEESE½ CUP BUTTER (NO MARGARINE) ¼ TSP. VANILLA¾ CUP POWDERED SUGAR 2 TBSP. BROWN SUGAR1 CUP MINI CHOCOLATE CHIPS2.5 OZ. CHOPPED PECANSBOX OF GRAHAM CRACKERS (YOUR CHOICE)

MIX CREAM CHEESE, BUTTER, VANILLA AND BEAT UNTIL FLUFFY. GRADUALLY ADD THE BROWN SUGAR AND POWDERED SUGAR. BEAT A LITTLE LONGER. STIR IN MINI CHOCOLATE CHIPS. CHILL FOR 2 HOURS. FORM INTO A BALL AND WRAP IN PLASTIC WRAP. CHILL FOR 1 HOUR. ROLL IN CHOPPED PECANS. SERVE WITH GRAHAM CRACKERS. BETTY JACKSON

HAM CHEESE BALL

1 CUP GREEN ONIONS, CHOPPED 1 TBSP. ACCENT1 CUP HAM, CHOPPED 2 (8 OZ.) PKG. CREAM CHEESE

1 TBSP. WORCHESTSHIRE SAUCE

NOTE: CAN SUBSTITUTE 1 LGE. CAN OF WHITE CHICKEN, DRAINED

MIX ALL INGREDIENTS TOGETHER. PLACE MIXTURE INTO PLASTIC WRAP AND SHAPE INTO A BALL. REFRIGERATE AT LEAST 1 HOUR. SERVE WITH CRACKERS. KAREN LAMBERT

CHEESECAKE DIP

4 OZ. CREAM CHEESE, SOFTENED ¼ CUP SOUR CREAM3 TBSP. POWDERED SUGAR 1 TBSP. MILK¼ TSP. ALMOND EXTRACT 1 PINT STRAWBERRIES¼ CUP GRAHAM CRACKER CRUMBS

IN A MIXING BOWL, BEAT CREAM CHEESE UNTIL SMOOTH. ADD SOUR CREAM, SUGAR, MILK AND EXTRACT. MIX UNTIL SMOOTH.TRANSFER INTO SERVING BOWL. PLACE STRAWBERRIES AND CRUMBS INTO SEPARATE SERVING BOWLS. DIP STRAWBERRIESINTO CHEESECAKE MIXTURE, THEN INTO CRUMBS.

HOT CRAWFISH DIP

1 LB. CRAWFISH TAILS WITH FAT2 (8 OZ.) PKG. CREAM CHEESE, ROOM TEMP.1/4 LB. UNSALTED BUTTER 1 CUP CHOPPED GREEN ONIONS 1 TSP. GARLIC POWDER1/2 TSP. CAYENNE PEPPER SALT TO TASTE

IN A 2 QUART SAUCEPAN MELT BUTTER AND SAUTE GREEN ONIONS, GARLIC POWDER AND CAYENNE PEPPER FOR 5 MINUTES ON MEDIUM HEAT. ADD CRAWFISH TAILS AND SIMMER FOR ANOTHER 5 MINUTES. BLEND IN CREAM CHEESE WITH OTHER INGREDIENTS UNTIL BUTTER AND CREAM CHEESE

ARE SMOOTHLY COMBINED. SERVE IN A CHAFING DISH ON LOW HEAT, STIRRING OCCASIONALLY. SERVE WITH CRACKERS OR CHIPS.

CRAWFISH DIP

1 STICK OF BUTTER 2 ONIONS, FINELY CHOPPED3 GREEN BELL PEPPERS 1 LB. CRAWFISH2 (8 OZ.) CREAM CHEESE 2 CANS MUSHROOM SOUP3 TBSP. SEAFOOD SEASONING SAUCE (LIKE ZATARAIN’S SHRIMP & CRAB BOIL) 2 TBSP. WORCESTERSHIRE SAUCE2 STALKS OF CELERY, CHOPPED3 SLICES OF JALAPENO CHEESE

SAUTE THE FIRST 4 INGREDIENTS, MIX THE REST OF THE INGREDIENTS. COOK FOR 15 MINUTES ON A LOW FIRE. SERVE WITH CORN CHIPS OR MIX IT WITH A POUND OF COOKED FETTUCINI. ANA DESALVO

COLD CRAWFISH DIP

½ CUP BUTTER 1 CUP MAYONNAISE2 LB. CRAWFISH TAILS½ TSP. TABASCO OR HOT SAUCE, OR TO TASTE4 8 OZ. PKG. CREAM CHEESE AT ROOM TEMPERATURE1 BUNCH GREEN ONIONS, CHOPPED

MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. ADD HALF OF THE GREEN ONIONS AND COOK UNTIL WILTED. ADD THE CRAWFISH TAILS, REDUCE HEAT TO MEDIUM LOW AND SIMMER FOR ABOUT 10 MINUTES. SET ASIDE TO COOL. IN A LARGE BOWL, STIR TOGETHER THE CREAM CHEESE AND MAYONNAISE UNTIL WELL BLENDED. SEASON WITH HOT SAUCE.

WHEN THE CRAWFISH HAVE SLIGHTLY COOLED, STIR THEM AND THE BUTTER INTO THE DIP ALONG WITH THE REST OF THE GREEN ONION. MIX WELL, COVER AND REFRIGERATE OVERNIGHT TO PROPERLY BLEND THE FLAVORS.

OYSTER PATTIES

1/4 CUP PARSLEY, CHOPPED1/2 CUP GREEN ONIONS, CHOPPED3 TSP. MINCED GARLIC 1/2 CUP ONIONS, CHOPPED1/2 CUP CELERY, CHOPPED 1/2 CUP BELL PEPPER, CHOPPED1/4 CUP OLIVE OIL 2 CANS MUSHROOM SOUPCAYENNE TO TASTE2 DOZ. LGE. OYSTERS, CHOPPED 5 DOZ. SM. OPEN PATTY SHELLS

SAUTE PARSLEY, GREEN ONIONS, GARLIC, BELL PEPPER, CELERY AND ONIONS IN OLIVE OIL UNTIL CLEAR. DRAIN OYSTERS AND CHOP IN SMALL PIECES. FRY WITH SEASONINGS UNTIL VERY DRY (THIS TAKES TIME). ADD MUSHROOM SOUP AND CAYENNE; HEAT FOR 10 MINUTES. FILL SHELLS. HEAT IN OVEN AT 350 DEGREES FOR 10 MINUTES OR UNTIL BUBBLY.

SHRIMP BUTTER

1/4 CUP BUTTER, SOFTENED 8 OZ. CREAM CHEESE, SOFTENED4 TBSP. MAYONNAISE JUICE FROM ½ LEMON1 SM. ONION, FINELY CHOPPED2 CUP SM. SHRIMP (CAN SHRIMP CAN BE USED)

MIX ALL INGREDIENTS TOGETHER. CHILL OVERNIGHT. SERVE WITH CRACKERS.

ANDOUILLE DIP

1 LB. ANDOUILLE, GROUND 1 LB. GROUND MEAT½ CUP ONIONS, CHOPPED ½ CUP SHALLOTS, CHOPPED 1/2 CUP CELERY, CHOPPED 1/2 CUP BELL PEPPER, CHOPPED 1 LB. VELVEETA CHEESE 1 CAN CREAM OF MUSHROOM SOUP

BROWN ANDOUILLE AND GROUND MEAT. ADD ONIONS, SHALLOTS, CELERY AND BELL PEPPER. SAUTE UNTIL ONIONS ARE CLEAR (ABOUT 15 MINUTES). ADD SOUP AND CHEESE. HEAT UNTIL CHEESE MELTS. SERVE HOT WITH PARTY CRACKERS.

TORTILLA ROLL-UPS

1 – 8 OZ. CREAM CHEESE, ROOM TEMPERATURE1 TSP. GARLIC POWDER 3 (10 INCH) FLOUR TORTILLAS 1 (8 OZ.) SOUR CREAM CHILI POWDER TO TASTE3 STALKS GREEN ONIONS, FINELY CHOPPED SEVERAL THIN SLICES OF HAM

OPTIONAL: 1/4 CUP CILANTRO LEAVES 4 OZ. CHOPPED OLIVES MIX CREAM CHEESE, SOUR CREAM, GREEN ONIONS, CHILI POWDER, CHOPPED OLIVES AND GARLIC POWDER WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL WELL BLENDED. SPREAD EACH TORTILLA WITH THIN SLICE OF HAM, CREAM CHEESE MIXTURE AND TOP WITH CILANTRO LEAVES. ROLL TORTILLAS UP TIGHTLY. REFRIGERATE 30 MINUTES. CUT INTO 1/2 INCH SLICES. SERVE WITH SALSA. MAKES 10 SERVINGS.

CAJUN STYLE BUFFALO WINGS

5 LB. CHICKEN WINGS 3/4 CUP HOT SAUCE 1 CUP ITALIAN DRESSINGGALLON SIZE RESEALABLE STORAGE BAG

POUR HOT SAUCE AND SALAD DRESSING INTO RESEALABLE STORAGE BAG. PLACE CHICKEN WINGS INTO BAG. SEAL, SHAKE UNTIL WINGS ARE WELL MARINATED. CHILL FOR SEVERAL HOURS OR OVERNIGHT. GRILL OR BAKE. BASTE SEVERAL TIMES WITH REMAINING MARINADE WHILE GRILLING OR BAKING.

CRAB BALLS

2 LB. CRABMEAT 2 EGGSOIL FOR FRYING ALL-PURPOSE FLOUR1 CUP ITALIAN BREAD CRUMBS

PICK THROUGH CRABMEAT FOR ANY SHELLS. MIX CRABMEAT, EGGS AND BREAD CRUMBS. MAKE INTO SMALL BALLS, THE SIZEOF SMALL MEATBALLS. ROLL BALLS IN FLOUR AND FRY IN OIL UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELS. PUT TOOTHPICKS IN CRAB BALLS AND SERVE WITH REMOULADE SAUCE OR TARTAR SAUCE.

CRABBY MUSHROOMS

1 CUP CRAB MEAT 1 TBSP. BREAD CRUMBS1 TBSP. ONIONS, MINCED1 TBSP. PARMESAN CHEESE, GRATED1 TSP. SALT 2 TBSP. PARSLEY, MINCED 12 MUSHROOM STEMS, CHOPPED FINE12 MUSHROOM CAPS

1 EGG, BEATEN HOT SAUCE TO TASTE

IN A BOWL, MIX CRAB MEAT, BREAD CRUMBS, ONION, CHEESE, SALT, PARSLEY AND CHOPPED MUSHROOM STEMS. ADD BEATEN EGG AND HOT SAUCE. STUFF MIXTURE INTO MUSHROOM CAPS. BAKE AT 300 DEGREES UNTIL TENDER, 15 TO 30 MINUTES. SERVE HOT.

ARTICHOKE SQUARES

1 TBSP. OLIVE OIL 1 SM. ONION, MINCED12 OZ. CAN ARTICHOKES, DRAINED4 LGE. EGGS 8 OZ. MOZZARELLA CHEESE1/4 CUP ITALIAN BREAD CRUMBS 2 TBSP. CHOPPED PARSLEY 1/4 TSP. SALT 1/4 TSP. PEPPER

FINELY CHOP ARTICHOKES; SET ASIDE. GREASE 12" X 8" BAKING PAN. IN OLIVE OIL, OVER MEDIUM HEAT, COOK MINCED ONION UNTIL TENDER. IN MEDIUM BOWL, WITH FORK, BEAT EGGS UNTIL BLENDED. STIR IN COOKED ONION, CHOPPED ARTICHOKES, MOZZARELLA CHEESE, BREAD CRUMBS, PARSLEY, SALT AND PEPPER. SPREAD MIXTURE EVENLY IN BAKING PAN. PREHEAT OVEN TO 325 DEGREES. BAKE ARTICHOKE MIXTURE 30 TO 35 MINUTES UNTIL SET AND LIGHTLY BROWNED. COOL 15 MINUTES ON WIRE RACK. CUT INTO SQUARES.

MARINATED MUSHROOMS

1 CUP TARRAGON VINEGAR 2 1/2 OZ. SALAD OIL3 1/2 OZ. OLIVE OIL 3 CLOVES GARLIC 1 1/2 TSP. SUGAR 3 1/4 TSP. SALT3 TBSP. WATER 1 TSP. TONY CHACHERESGROUND PEPPER & TABASCO TO TASTE

2 LB. FRESH MUSHROOMS 4 - 5 GREEN ONIONS1 MED. ONION, CUT IN RINGS

MIX TOGETHER AND LET SIT SEVERAL HOURS BEFORE SERVING.

VEGETABLE PIZZA

2 PKGS. CRESCENT ROLLS

PRESS ROLLS INTO RECTANGULAR COOKIE SHEET. PRESS SEAMS TO SEAL. BAKE AT 350 DEGREES UNTIL LIGHT BROWN AND THEN ALLOW TO COOL COMPLETELY.

2 (8 OZ.) PKG. CREAM CHEESE, SOFTENED1 PKG. HIDDEN VALLEY RANCH DRESSING MIX1 CUP MAYONNAISE

MIX ALL TOGETHER UNTIL SMOOTH. SPREAD OVER COOLED CRUST.CAULIFLOWER BROCCOLI GREEN PEPPER CHERRY TOMATOESCUCUMBER1 CUP FINELY SHREDDED COLBY JACK CHEESE

CHOP IN FOOD PROCESSOR, ABOUT ¾ CUP OF EACH VEGETABLE. YOU MAY VARY THE VEGETABLES TO PERSONAL PREFERENCES. SPRINKLE OVER PREPARED CRUST. TOP WITH THE SHREDDED CHEESE. PRESS THE VEGGIES AND CHEESE INTO THE PIZZA AND CUT INTO SMALL SQUARES. MELANIE REYNOLDS

WALDORF SALAD

1 CUP WALNUT HALVES 1/2 CUP MAYONNAISE

1/4 CUP PLAIN YOGURT 1 TSP. PREPARED MUSTARDPINCH DRY MUSTARD JUICE OF 1/2 LEMON4 - 6 TART APPLES, PEELED, CORED & DICED (2 CUPS)1- 2 CUPS FINELY DICED INNER RIBS CELERY, WHITE PART ONLY, LEAVES RESERVED SALT & BLACK PEPPER2 BUNCHES TENDER GREENS, SUCH AS BABY KALE OR PEPPER CRESS, WASHED & DRIED 2 TBSP. OLIVE OIL1 TBSP. FRESH LEMON JUICE

PREHEAT THE OVEN TO 325 DEGREES. SPREAD THE WALNUTS ON A BAKING SHEET AND TOAST IN THE OVEN FOR 4 - 5 MINUTES, UNTIL AROMATIC AND LIGHTLY TOASTED. LET COOL.COMBINE THE MAYONNAISE, YOGURT, BOTH MUSTARDS AND THE LEMON JUICE IN A LARGE BOWL. FOLD IN THE APPLES AND DICED CELERY. SEASON WITH SALT AND PEPPER. PUT THE SALAD GREENS IN A LARGE BOWL. ADD THE OLIVE OIL AND LEMON JUICE, SEASON WITH SALT AND PEPPER AND TOSS WELL. DIVIDE THE GREENS AMONG 4 PLATES. SPOON THE APPLE MIXTURE ONTO THE GREENS AND SPRINKLE WITH THE ROASTED WALNUTS AND RESERVED CELERY LEAVES. SERVES 4.

GARLIC SAUCE

1/4 - 1/2 STICK MARGARINE 1/2 TBSP. GARLIC POWDER 1/4 TSP. SALT

MELT BUTTER IN THE MICROWAVE (ABOUT 30 SECONDS). PUT IN SALT AND GARLIC POWDER TO TASTE.

SPICY GOOD SAUCE

1 CUP MAYONNAISE 1 TBSP. SUGAR3 TBSP. BOTTLED HORSERADISH SAUCE

MIX ALL INGREDIENTS TOGETHER AND SERVE.

GREAT BALLS O' SHRIMP

2 TBSP. BUTTER OR MARGARINE 2 TBSP. CHOPPED PARSLEY2 TBSP. CHOPPED GREEN ONIONS1/4 TSP. HOT PEPPER SAUCE1/2 LB. SHRIMP OR CRAWFISH, COOKED, CLEANED & FINELY CHOPPED1/3 CUP MILK 1/2 TSP. SALT2 TBSP. FLOUR 2 EGGSOIL FOR DEEP FRYING BREAD CRUMBS

IN A MEDIUM SAUCE PAN, MELT BUTTER AND ADD PARSLEY AND GREEN ONIONS; COOK 1 MINUTE. BLEND IN FLOUR, STIR IN MILK, SALT AND HOT SAUCE; COOK, STIRRING CONSTANTLY UNTIL MIXTURE THICKENS AND COMES TO A BOIL. REMOVE FROM HEAT AND STIR IN SHRIMP. FORM BALLS USING 1 TABLESPOON OF MIXTURE FOR EACH BALL. BEAT EGGS UNTIL WELL MIXED, DIP BALLS INTO BREAD CRUMBS, INTO EGGS AND INTO BREAD CRUMBS AGAIN. CHILL FOR 30 MINUTES. FILL A LARGE SAUCE PAN OR DEEP FAT FRYER TO MID-LEVEL WITH OIL AND HEAT TO 350 DEGREES. FRY A FEW BALLS AT A TIME UNTIL GOLDEN BROWN (2 - 3 MINUTES). STORE SHRIMP BALLS IN WARM OVEN WHILE FRYING REMAINING BALLS.

STUFFED MUSHROOMS WITH CRAWFISH

36 FRESH MED. MUSHROOMS 1 ONION, CHOPPED1/2 BUNCH GREEN ONIONS, CHOPPED1/4 CUP CHOPPED GREEN BELL PEPPER1/4 CUP MARGARINE 1 CUP BREAD CRUMBS1/2 TSP. PEPPER 1/4 TSP. RED PEPPER1/2 TSP. GARLIC POWDER SALT & PEPPER TO TASTE1 LB. CRAWFISH TAILS, RINSED, DRAINED & CHOPPED

2 TBSP. OLIVE OIL 2 TBSP. WHITE COOKING WINE

WASH MUSHROOMS AND REMOVE STEMS. CHOP STEMS AND SET ASIDE. SAUTE ONIONS, GREEN ONIONS AND GREEN PEPPERS IN MARGARINE IN SKILLET UNTIL TENDER. ADD BREAD CRUMBS, CHOPPED MUSHROOM STEMS, SEASONINGS AND CRAWFISH TAILS. COOK OVER LOW HEAT 15 MINUTES, STIRRING OCCASIONALLY. ADD OLIVE OIL AND WINE. PLACE MUSHROOMS IN METAL COLANDER OVER POT OF BOILING WATER. COVER WITH LID AND COOK ABOUT 5 MINUTES. REMOVE AND SUBMERGE IN ICE WATER. DRAIN AND STUFF. BAKE IN OVEN UNTIL WARM.

PINA COLADA FRUIT DIP

1 (8 OZ.) CAN CRUSHED PINEAPPLE1 SM. PKG. INSTANT COCONUT PUDDING MIX3/4 CUP MILK 1/2 CUP SOUR CREAMMIX IN FOOD PROCESSOR, THE PINEAPPLE, PUDDING MIX, MILK AND SOUR CREAM. COVER AND CHILL OVERNIGHT. SERVE WITH FRESH FRUIT.

CREAMY FRUIT DIP

1 (3.4 OZ.) PKG. INSTANT VANILLA PUDDING MIX1 (8 OZ.) CREAM CHEESE, SOFTENED1 (8 OZ.) CONTAINER FROZEN WHIPPED TOPPING, THAWED1 CUP CONFECTIONERS SUGAR1 CUP WHOLE MILK

MIX ALL THE ABOVE INGREDIENTS TOGETHER. SERVE CHILLED.

WONDERFUL FRUIT DIP

8 OZ. PHILADELPHIA CREAM CHEESE1 JAR KRAFT MARSHMALLOW CREAM 1 TSP. CINNAMON

SOFTEN CREAM CHEESE. MIX ALL INGREDIENTS.

NOTE: USE AS DIP FOR APPLES, STRAWBERRIES, GRAPES, PINEAPPLE, BANANAS, ETC. NOT SO GOOD ON MELON.

APPLE DIP

1 CAN CONDENSED MILK 1 CUP BROWN SUGAR1 CUP CORN SYRUP 1 TSP. VANILLA1 8 OZ. PKG. CREAM CHEESE

IN A HEAVY SAUCEPAN STIR MILK, BROWN SUGAR AND CORN SYRUP TILL WELL BLENDED AND BOIL FOR 3 MINUTES STIRRING CONSTANTLY. LET COOL IN PAN. WHIP CREAM CHEESE UNTIL SOFT AND ADD TO THE COOLED CARMEL. BLEND TOGETHER. ADD CHOPPED PECANS ON TOP.

SPINACH BALLS

2 PKGS. CHOPPED FROZEN SPINACH 6 EGGS 1/2 TSP. PEPPER2 CUPS ITALIAN BREAD CRUMBS 1 TBSP. GARLIC POWDER1/2 CUP PARMESAN CHEESE3/4 CUP MELTED BUTTER OR MARGARINE 2 CHOPPED MED. ONIONS 1/2 TSP. THYME

THAW AND DRAIN SPINACH WELL. COMBINE SPINACH, EGGS, BREAD CRUMBS, PEPPER, GARLIC POWDER, PARMESAN CHEESE,

MELTED BUTTER OR MARGARINE, ONIONS AND THYME IN A LARGE BOWL. MIX THOROUGHLY WITH A SPOON. SHAPE INTO BITE-SIZE BALLS. PUT FOIL ON COOKIE SHEET AND SPRAY WITH COOKING SPRAY. PLACE BALLS ON COOKIE SHEET 1 INCH APART. BAKE AT 350 DEGREES FOR 20 MINUTES. MAKES 5 DOZEN.

CREOLE CAVIAR

1 LB. CRAWFISH TAILS 1 LB. (70 - 90 SHRIMP)1/2 LB. YELLOW ONIONS, PULSED IN PROCESSOR1/2 LB. CELERY, PULSED 1/2 LB. GREEN PEPPERS, PULSED3 TSP. GARLIC, MINCED 1 LB. BUTTER4 TSP. FLOUR 2 CUPS GREEN ONIONS3 TSP. BASIL 2 TSP. THYME3 TSP. TOMATO PASTE 3 TSP. LEA & PERRINS3 TSP. CREOLE SEASONING SALT & TABASCO TO TASTE

SAUTE THE SHRIMP AND CRAWFISH WITH THE CREOLE SEASONING. PULSE IN FOOD PROCESSOR. SAUTE THE ONION, PEPPERS AND CELERY WITH THE HERBS FOR ABOUT 5 MINUTES. ADD THE REMAINING BUTTER; SAUTE AND ADD FLOUR. COOK ON HIGH FOR 3 MORE MINUTES. ADD THE TOMATO PASTE AND SEASON WITH SALT TO TASTE. SERVE WARM ON CRISP GARLIC TOAST. MAKES 12 GENEROUS SERVINGS.

AMORGIA

2 DOZ. LEMONS, REMOVE SEED AND SQUEEZE1 WHOLE POD OF GARLIC, PEELED & CRUSHED1/2 BUNCH ITALIAN FLATLEAF PARSLEY, CHOPPED VERY FINE1/2 CUP OLIVE OIL 1/2 CUP WATERSALT & PEPPER TO TASTE

MIX ALL ABOVE IN BOWL. COVER AND LET SIT IN REFRIGERATOR OVERNIGHT OR LONGER. USE AS A BARBEQUE SAUCE OR SALAD DRESSING. DARLENE

NOTE: DARLENE IS THE ONLY 1 WHO STILL MAKES GRANDMA'S RECIPE.

OLIVE OIL DIP

4 MED. GARLIC CLOVES 1 STEM FRESH SAGE1 STEM FRESH ROSEMARY 2 STEMS FRESH OREGANO3 STEMS FRESH BASIL 3 STEMS ITALIAN PARSLEY1 CUP EXTRA VIRGIN OLIVE OIL SALT & PEPPER TO TASTEDASH OF CRUSHED RED PEPPER FLAKES

CHOP THE HERBS VERY FINELY BY HAND, SET ASIDE. BRING OIL TO A BOIL. WHEN IT CHANGES COLOR, REMOVE FROM HEAT IMMEDIATELY. DO NOT LET OIL BEGIN BUBBLING OR IT WILL BE BURNED. REMOVE FROM HEAT AND TOSS IN HERBS AND SEASONINGS. LET SIT 20 – 30 MINUTES. SERVE AT ROOM TEMPERATURE. DO NOT REFRIGERATE. SERVE WITH ITALIAN BREAD FOR DIPPING.

DENISE’S SALAD DRESSING

2 HEAPING TBSP. REAL MAYONNNAISE1 NON-HEAPING TBSP. SUGAR2 TBSP. APPLE CIDER VINEGAR (USE LESS TO START SO THE DRESSING WON’T GET TOO RUNNY)FRESH GROUND PEPPER (PRE-GROUND DOESN’T GIVE THE SAME FLAVOR)

ADJUST ALL INGREDIENTS TO YOUR INDIVIDUAL TASTE. MIX WITH A WIRE WHISK.

EASY ITALIAN SALAD DRESSING

1 – 8 OZ. BOTTLE VINEGAR & OIL DRESSING2 CLOVES GARLIC, MINCED½ TSP. DRIED BASIL ½ TSP. DRIED OREGANO1 TBSP. SUGAR 2 SHALLOTS, MINCED¼ CUP CHOPPED FRESH PARSLEY½ TSP. DRIED CRUSHED RED PEPPER

PUT INGREDIENTS INTO BOTTLE OF DRESSING AND SHAKE WELL. REFRIGERATE 24 HOURS BEFORE USING.

ANGIE'S TURKEY GRAVY

1 LGE. CONTAINER OF CHOPPED ONION, GARLIC, CELERY, PARSLEY, BELL PEPPER & GREEN ONIONS3 LGE. COOKING SPOONS OF FLOUR4 LGE. CANS WHOLE TOMATOES, DRAIN & SAVE JUICE SALT & PEPPER TO TASTE3 LGE. COOKING SPOONS OF OIL

CHOP TOMATOES IN FOOD PROCESSOR. BROWN FLOUR IN OIL LIGHTLY, UNTIL BEIGE COLOR. ADD SEASONING AND SAUTE. ADD CHOPPED TOMATOES AND JUICE INTO ROUX. COOK UNTIL THICK, ABOUT 1 1/2 HOURS. ADD TURKEY SUBSTANCE AND COOK UNTIL THICK. ANGIE

ORANGE CUSTARD FONDUE

1-2 ½ OR 3 OZ. PKG. NO BAKE CUSTARD MIX 1 ¾ CUP MILK1-4 ½ OZ. CARTON (2 CUPS) FROZEN WHIPPED DESSERT TOPPING,

THAWED2 TBSP. ORANGE LIQUEUR 1 TSP. GRATED ORANGE PEELFRESH FRUIT – STRAWBERRIES, PINEAPPLE CHUNKS, APPLE SLICES, CANTELOPE, ETC. JUST PICK YOUR FAVORITES. BANANAS ARE GREAT, IF YOU ARE GOING TO EAT THEM QUICKLY.

PREPARE CUSTARD MIX ACCORDING TO PACKAGE DIRECTIONS USING THE 1 ¾ CUPS MILK AND OMITTING THE EGG YOLK. COVER SURFACE WITH CLEAR PLASTIC WRAP; COOL. CHILL TILL THICKENED AND VERY COLD. YOU CAN USE IT AFTER 2 OR 3 HOURS. BEAT CUSTARD WITH ROTARY BEATER UNTIL SMOOTH. FOLD IN DESSERT TOPPING AND ORANGE LIQUER. YOU CAN ADD GRATED ORANGE RIND FOR DECORATION. SERVE WITH CUBES OF POUND CAKE OR ANY FRUIT DIPPER YOU LIKE.

NOTE: I USE THE LARGE JELLO CUSTARD AND ADD 2 ½ CUPS MILK. BRING TO A BOIL. REMOVE FROM HEAT AND POUR INTO SMALL MIXER BOWL. COVER WITH PLASTIC WRAP AND CHILL OVERNIGHT. BEAT WITH HAND MIXER UNTIL SMOOTH AND ADD 3 CUPS COOL WHIP AND 3 TABLESPOONS ORANGE LIQUER. ADD 1 CUP COOL WHIP, STIR TO BLEND, THEN ADD 1 TABLESPOON LIQUER, BLEND, ETC. WILL KEEP FOR SEVERAL DAYS. BETTY JACKSON

LAYERED PARTY SLAW

1 MED. HEAD GREEN CABBAGE, CHOPPED OR SHREDDED1/2 MED. HEAD CAULIFLOWER, CHOPPED8 SLICES BACON, COOKED CRISP & CRUMBLED2 CUPS FROZEN PEAS, THAWED1 (8 OZ.) PKG. SLICED FRESH MUSHROOMS1/2 CUP SLICED GREEN ONIONS1/2 CUP GRATED PARMESAN CHEESE1 (8 OZ.) BOTTLE KRAFT COLESLAW DRESSING

2 MED. TOMATOES, CUT INTO WEDGES

IN LARGE GLASS SERVING BOWL, LAYER CABBAGE, CAULIFLOWER, 4 SLICES BACON, PEAS, MUSHROOMS AND GREEN ONIONS. TOP WITH PARMESAN, REMAINING BACON AND DRESSING. COVER AND REFRIGERATE OVERNIGHT. TOP WITH TOMATOES BEFORE SERVING. MARILYN

SWEET POTATO CRISP

8 FRESH SWEET POTATOES SALT & PEPPER TO TASTE1 STICK BUTTER, MELTED, DIVIDED 1 CUP BROWN SUGAR1/2 CUP FRESH ORANGE JUICE 1 CUP PECANS, CHOPPED1 TBSP. CINNAMON 1 CUP MINIATURE MARSHMALLOWS

PEEL POTATOES AND BOIL UNTIL TENDER. MASH WITH HALF THE BUTTER. ADD ORANGE JUICE, CINNAMON, SALT AND PEPPER. PUT IN CASSEROLE DISH AND BAKE IN MODERATE OVEN ABOUT 20 MINUTES. BLEND THE REMAINING BUTTER WITH BROWN SUGAR AND PECANS. REMOVE POTATOES FROM OVEN AND TOP WITH SUGAR MIXTURE. THEN TOP WITH MARSHMALLOWS AND BROWN IN A MODERATE OVEN FOR ABOUT

20 TO 30 MINUTES. SERVES 6. BARBARA JEAN

SWEET POTATO CASSEROLE

3 CUPS SWEET POTATO, CUBED & COOKED 15 MINUTES), WELL MASHED3/4 CUP SUGAR 1/2 CUP BUTTER2 EGGS 1 TSP. VANILLA

OPTIONAL: 1/2 CUP RAISINS

MIX ABOVE INGREDIENTS AND POUR INTO GREASED CASSEROLE.

TOPPING: 1 CUP BROWN SUGAR 1/3 CUP FLOUR1 CUP CHOPPED NUTS 1/3 CUP BUTTER OR MARGARINE (SOFTENED)

MIX TOGETHER WITH A FORK, SPRINKLE ON TOP OF CASSEROLE. BAKE IN OVEN AT 350 DEGREES FOR 20 MINUTES. CAROL

PICADILLY CAFETERIA CARROT SOUFFLE

1 – 16 OZ. CAN CARROTS 1 STICK MARGARINE, MELTED1 CUP SUGAR 3 EGGS1 TSP. BAKING POWDER 3 TBSP. FLOUR1 TSP. VANILLA POWDERED SUGAR

DRAIN THE CARROTS. PLACE CARROTS AND ALL OTHER INGREDIENTS, EXCEPT POWDERED SUGAR INTO A BOWL AND BLEND THOROUGHLY. POUR INTO A GREASED CASSEROLE DISH

AND BAKE AT 350 DEGREES FOR 40 MINUTES. SPRINKLE WITH POWDERED SUGAR.

BAKED PINEAPPLE CASSEROLE

2 – 20 OZ. CANS PINEAPPLE CHUNKS OR TIDBITS, DRAINED (RESERVING JUICE)6 TBSP. FLOUR 6 TBSP. PINEAPPLE JUICE½ - 1 CUP SUGAR SHREDDED CHEDDAR CHEESERITZ CRACKERS, CRUSHED BUTTER OR MARGARINE, MELTED

DRAIN PINEAPPLE AND RESERVE AT LEAST ½ CUP JUICE FOR RECIPE. MIX WELL THE DRAINED PINEAPPLE, FLOUR, PINEAPPLE JUICE, SUGAR AND SHREDDED CHEESE. POUR INTO A GREASED 13X9X2 INCH OR 2 QUART CASSEROLE DISH. IN A MEDIUM SIZE BOWL, CRUSH THE RITZ CRACKERS AND POUR MELTED BUTTER ON THEM. STIR WELL UNTIL COATED. POUR ON TOP OF PINEAPPLE MIXTURE. BAKE AT 350 DEGREES FOR ABOUT 20 –30 MINUTES. LAURA WILLOUGHBY

ZUCCHINI SOUFFLE

3 CUPS ZUCCHINI 1 CUP BISQUICK1/2 CUP CHOPPED ONIONS1/2 CUP GRATED PARMESAN CHEESE2 TBSP. CHOPPED PARSLEY 1/2 TSP. SALT 1/2 TSP. MARJORAM PINCH BLACK PEPPER1/2 CUP CORN OIL PINCH GARLIC POWDER4 EGGS

MIX ALL INGREDIENTS AT ONCE. PUT IN BUTTERED 9" SQUARE PAN. BAKE AT 400 DEGREES FOR 45 MINUTES UNTIL THE CENTER IS COOKED - CHECK WITH A KNIFE. DOUBLE THIS FOR 9 X 12" PAN. KATHY P

CORN SOUFFLE

1 (14 OZ.) CAN REGULAR CORN, WITH JUICE1 (14 OZ.) CAN CREAM CORN2 EGGS 3-5 TSP. SUGAR1 STICK OF BUTTER, MELTED 1 CUP SOUR CREAM1 BOX JIFFY CORNBREAD MIX

MIX EVERYTHING TOGETHER AND POUR INTO A 13X9 INCH PAN. BAKE AT 350 DEGREES FOR 40 MINUTES OR UNTIL GOLDEN BROWN. CARLA CUPIT

MIRLITON, SHRIMP & CRABMEAT CASSEROLE

24 MIRLITONS 2 LBS. RAW SHRIMP, PEELED & DEVEINED1 DOZ. SEASONED, BOILED CRABS, PEELED (KEEP JUICE, FAT & EGGS)1/2 STICK BUTTER BREAD CRUMBS1 MED. ONION, CHOPPED FINE6 CLOVES GARLIC, CHOPPED FINE1 MED. BELL PEPPER, CHOPPED FINE1/4 CUP PARSLEY, CHOPPED FINESALT & PEPPER TO TASTE

BOIL MIRLITONS UNTIL FORK GOES IN EASILY. COOL AND SCOOP MEAT FROM SHELLS. DRAIN WELL. SAUTE SEASONINGS TOGETHER. ADD MEAT FROM MIRLITONS AND COOK TILL MOST OF THE JUICE IS GONE. ADD RAW SHRIMP AND COOK UNTIL SHRIMP TURN PINK. SPRINKLE WITH BREAD CRUMBS TO BIND. WHEN MOST OF LIQUID IS REDUCED, ADD CRAB MEAT, JUICE, FAT AND EGGS. COOK TILL WARM. PUT MIXTURE IN GREASED BAKING DISH. SPRINKLE WITH BREAD CRUMBS AND DOT WITH

BUTTER. PLACE IN 500 DEGREE OVEN TILL TOP IS BROWN, ABOUT 20 MINUTES. DARLENE

BREADED MIRLITONS

4 MIRLITONS (PARBOILED, PEELED & SLICED)2 EGGS, BEATENITALIAN BREAD CRUMBS MIXED WITH CRUSHED GARLIC

DIP MIRLITON SLICES IN BEATEN EGG AND COAT WITH BREAD CRUMBS. FRY IN OIL UNTIL BROWNED AND DRAIN ON PAPER TOWELS. NANCY DONAHUE

EGGPLANT ITALIAN

1 LGE. EGGPLANT 1 CUP MOZZARELLA CHEESE2 CANS TOMATO SAUCE PARMESAN CHEESE1 LGE. ONION, PUREED OREGANO3 CLOVES GARLIC, PUREED PARSLEY2 EGGS, BEATEN OLIVE OIL1 LB. GROUND MEAT, BROWNED & DRAINED1 CUP ITALIAN BREADCRUMBS

PUT TOMATO SAUCE, ONION, GARLIC, OREGANO AND PARSLEY, TO TASTE, IN SAUCEPAN AND SIMMER. PEEL EGGPLANT AND CUT INTO ROUND SLICES. DIP IN EGG AND THEN BREADCRUMBS. FRY IN OLIVE OIL UNTIL BROWN. DRAIN ON PAPER TOWELS. LAYER EGGPLANT, GROUND MEAT, TOMATO GRAVY, PARMESAN CHEESE AND MOZZARELLA CHEESE. TOP WITH LOTS OF CHEESE IN CASSEROLE AND BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL EGGPLANT IS TENDER AND CHEESE IS MELTED.

EGGPLANT DRESSING

½ ONION, CHOPPED ½ GREEN BELL PEPPER, CHOPPED2 CLOVES GARLIC, CRUSHED DASH WORCESTERSHIRE SAUCE1 LB. RAW SHRIMP ¼ CUP BREAD CRUMBS1 TBSP. OIL OR OLEO EGGPLANTTO TASTE – PARSLEY, SALT & PEPPER1 TSP. ROMANO CHEESE 1 EGG, BEATEN

SAUTE ONION AND BELL PEPPER IN 1 TBSP. OIL OR OLEO. PEEL, DICE AND SOAK EGGPLANT IN LEMON AND WATER. ADD EGGPLANT TO ONION AND BELL PEPPER. COOK UNTIL EGGPLANT IS SOFT. ADD SHRIMP, CUT IN HALF IF LARGE, COOK UNTIL SHRIMP TURN PINK. ADD CRUSHED GARLIC, PARSLEY, SALT, PEPPER, WORCESTERSHIRE SAUCE, ROMANO CHEESE, BREAD CRUMBS AND BEATEN EGG. COOK 5 MINUTES. NANCY DONAHUE

EGGPLANT CASSEROLE

1 LB. CRAWFISH, WITH FAT 1 ONION, CHOPPED1 CLOVE GARLIC, CHOPPED FINE 1 EGG, BEATEN1 STICK BUTTER 1/2 CUP PARMESAN CHEESE1 TBSP. WHITE WINE 1 TBSP. LEMON JUICE1 BELL PEPPER, CHOPPED 2 EGGPLANTS, SLICEDBREAD CRUMBS GREEN ONION TOPSPARSLEY SEASONING TO TASTE

CHOP GREEN SEASONINGS AND SAUTE IN BUTTER. ADD CRAWFISH, LEMON JUICE, CRAWFISH FAT, A LITTLE WATER AND LET SIMMER. SLICE EGGPLANTS INTO THIN WEDGES AND FRY IN A LITTLE OIL UNTIL BROWN. PLACE LAYER OF EGGPLANT SLICES IN THE BOTTOM OF A BUTTERED CASSEROLE DISH.

CHECK CRAWFISH MIXTURE. ADD BREAD CRUMBS TO THICKEN AND SEASON TO TASTE. SPOON A LAYER OF CRAWFISH MIXTURE OVER EGGPLANT. SPRINKLE WITH PARMESAN CHEESE AND REPEAT LAYERS UNTIL ALL INGREDIENTS ARE USED UP. TOP WITH BREAD CRUMBS AND BAKE 40 MINUTES AT 350 DEGREES. SERVES 6.

MIRLITON & SHRIMP DRESSING

5 MIRLITONS 2 MED. ONIONS, FINELY CHOPPED3 TOES GARLIC, FINELY CHOPPED ¼ BUNCH PARSLEY, FINELY CHOPPED1 BUNCH GREEN ONIONS, FINELY CHOPPEDSALT & PEPPER TO TASTE1 CUP ITALIAN BREAD CRUMBS (HALF IN MIXTURE, HALF ON TOP FOR BAKING)1 RIB CELERY, FINELY CHOPPED 1 LB. SHRIMP, GROUND MEAT OR HAM, OR COMBINATION OF YOUR CHOICEBOIL MIRLITONS UNTIL ABLE TO PIERCE WITH A FORK. PEEL SKIN, TAKE OUT SEED AND DRAIN TO REMOVE THE LIQUID AND WATER. DICE. IF MOST OF THE WATER AND LIQUID IS NOT DRAINED OFF, DRESSING WILL BE SOUPY. SIMMER SEASONINGS IN LITTLE OIL WITH SALT AND PEPPER. ADD SHRIMP AND COOK UNTIL THE SHRIMP ARE PINK. PUT MIRLITONS AND HALF OF ITALIAN BREAD CRUMBS IN MIXTURE. STIR AND CONTINUE TO COOK DOWN ON LOW HEAT. PUT IN CASSEROLE DISH. DOT WITH A LITTLE BUTTER AND SPRINKLE WITH BREAD CRUMBS. COOK AT 350 DEGREES FOR 35 MINUTES.

STRINGBEAN ARTICHOKE CASSEROLE

SEVERAL CLOVES OF GARLIC, CHOPPED1 LGE. CAN GREEN BEANS, CHOPPEDPINCH OF BLACK PEPPER 1 CUP ITALIAN BREAD CRUMBS1 MED. ONION, CHOPPED 1/2 CUP OLIVE OIL1 LGE. CAN ARTICHOKE HEARTS, CHOPPED1 CUP CHOPPED PARSLEY1 CUP GRATED PARMESAN CHEESE

SAUTE ONION, GARLIC AND PARSLEY IN OLIVE OIL. ADD GREEN BEANS; COOK 5 MINUTES. ADD ARTICHOKE HEARTS AND MIX. ADD BREAD CRUMBS AND CHEESE; MIX WELL. SPOON IN SLIGHTLY GREASED CASSEROLE DISH. BAKE AT 350 DEGREES FOR 20 TO 30 MINUTES.

STRINGBEAN CASSEROLE

4 (14 1/2 OZ) CANS STRING BEANS2 CANS ARTICHOKE HEARTS, WASHED & DRAINEDGARLIC POWDER ROMANO CHEESEOLIVE OIL BREAD CRUMBSPUT 2 CANS DRAINED STRING BEANS IN BOTTOM OF DISH.PUT 1 CAN CHOPPED ARTICHOKE HEARTS. SPRINKLE GARLIC POWDER. SPRINKLE ROMANO CHEESE. POUR OLIVE OIL. SPRINKLE WITH BREAD CRUMBS. AFTER LAST LAYER, POUR OLIVE OIL ON TOP OF BREAD CRUMBS. BAKE IN 500 DEGREE OVEN FOR 20 MINUTES. KATHY E

ITALIAN FRIED ARTICHOKES

1 (14 OZ.) CAN QUARTERED ARTICHOKE HEARTS1 CUP ITALIAN BREAD CRUMBS ¼ CUP GRATED ITALIAN CHEESE1 EGG 1/2 CUP MILKSALT, PEPPER & GARLIC POWDER TO TASTE

DRAIN ARTICHOKES. DIP ARTICHOKES IN EGG AND MILK MIXTURE. MIX BREAD CRUMBS AND CHEESE AND ROLL ARTICHOKES UNTIL COATED. DEEP FRY UNTIL GOLDEN BROWN. NOTE: STRING BEANS, CAULIFLOWER OR EGGPLANT CAN BE USED.

SPINACH DRESSING

2 PKG. 10 OZ. FROZEN CHOPPED SPINACH 2 LB. BULK SAUSAGE1 LGE. ONION, CHOPPED1 CUP CELERY WITH LEAVES, CHOPPED ¼ CUP PARSLEY, CHOPPED 2 CLOVES GARLIC, MINCED 4 EGGS, SLIGHTLY BEATEN¾ CUP PARMESAN CHEESE, GRATED1 – 8 OZ. PKG. HERB SEASONED STUFFING MIX2 CUPS CHICKEN BROTH ½ TSP. RUBBED SAGE

COOK SPINACH ACCORDING TO DIRECTIONS, DRAIN AND SET ASIDE. COOK SAUSAGE, BREAKING MEAT APART WHILE COOKING. ADD CHOPPED ONION, CELERY, PARSLEY AND GARLIC. COVER AND COOK 20 MINUTES. COMBINE EGG, SPINACH AND PARMESAN. IN BOWL, COMBINE STUFFING MIX, MEAT MIXTURE, EGG MIXTURE, BROTH AND SAGE. PUT IN 13X9X2 INCH BAKING DISH. COOK AT 350 DEGREES FOR 30 MINUTES. SERVES 10. BOBBIE RENNIE

BAKED TOMATOES

6 SM. TOMATOES 1 TSP. PEPPER1 CUP SEASONED BREAD CRUMBS1 STICK BUTTER, MELTED 1 1/2 TSP. SALT

3/4 CUP VERY THINLY SLICED YELLOW ONIONS6 TSP. BUTTER

PREHEAT OVEN TO 325 DEGREES. SLICE OFF TOMATO TOPS AND SCOOP OUT 1 TABLESPOON TOMATO PULP. INVERT AND DRAIN 10 MINUTES. IN A SMALL MIXING BOWL, COMBINE BREAD CRUMBS AND BUTTER, MIX THOROUGHLY. SALT AND PEPPER INSIDE OF EACH TOMATO. FILL WITH BREAD CRUMB MIXTURE, TOP EACH WITH ONION AND 1 TEASPOON BUTTER. PLACE IN 1 1/2 QUART SHALLOW BAKING DISH. BAKE 35 MINUTES. MARY JANE

NO BAKE ARTICHOKE CASSEROLE (OR DIP)

6 TBSP. OLIVE OIL 1 LGE. ONION1 COOKING SPOON MARGARINEWATER, AS NEEDED, APPROX. 1 CUP1/2 BELL PEPPERSALT, PEPPER & OREGANO TO TASTE1 CAN ARTICHOKE HEARTS, DRAINED, WASHED & CHOPPED1 CUP PROGRESSO BREAD CRUMBS, APPROX. FOR CONSISTENCY

SAUTE ONION AND BELL PEPPER IN OLIVE OIL UNTIL LIGHT BROWN. MIX IN BREAD CRUMBS AND WATER. MIX WELL AND ADD ARTICHOKE HEARTS, SALT, PEPPER AND OREGANO TO TASTE. ADD COOKING SPOON OF MARGARINE AND MIX UNTIL MARGARINE MELTS. SERVE AS IS OR PUT IN CROCK POT FOR CASSEROLE. SERVES 8.

DIP - ADD MORE WATER TO THIN OUT.

ANGIE SAYS IT TASTES BETTER WHEN MADE A DAY AHEAD OF SERVING IT. ANGIE

EASY BAKE POTATOES

6 MED. RED POTATOES, SCRUBBED & DRIED1/4 - 1/2 CUP BUTTER OR MARGARINE, MELTED1 LGE. WHITE ONION, CUT IN SMALL CHUNKSSALT PEPPERCELERY SEED GARLIC POWDERPAPRIKA

CUT UNPEELED POTATOES INTO 1 1/2" CHUNKS. ARRANGE IN SINGLE LAYER IN SHALLOW BAKING PAN WITH ONION CHUNKS TUCKED IN-BETWEEN. DRIZZLE BUTTER OR MARGARINE OVER POTATOES AND ONIONS. SPRINKLE LAYER WITH SALT, PEPPER, CELERY SEED AND GARLIC POWDER. COVER WITH FOIL AND BAKE AT 400 DEGREES FOR 45 MINUTES. REMOVE FOIL, SPRINKLE WITH PAPRIKA AND CONTINUE BAKING ABOUT 20 MINUTES OR UNTIL POTATOES ARE TENDER AND WELL BROWNED. MARILYN

FROSHIA

2 BUNCHES OF BROCCOLI, COOKED1 LGE. HEAD OF GARLIC, CHOPPED FINE1 CUP SEASONED BREAD CRUMBS3 TBSP. EXTRA VIRGIN OLIVE OIL1 DOZ. RAW EGGS, BEATEN SALT & PEPPER TO TASTE

AFTER BROCCOLI IS COOKED, PUT OIL IN LARGE FRYING PAN WITH GARLIC AND SAUTE. THEN ADD BROCCOLI AND SPRINKLE WITH HALF OF THE BREAD CRUMBS. THEN TURN ALL OF THE MIXTURE OVER AND SPRINKLE THE OTHER HALF OF THE BREAD CRUMBS ON BROCCOLI. TURN ONCE MORE. (SHOULD BE SLIGHTLY BROWNED ON BOTH SIDES.) THEN ADD BEATEN EGGS AND COOK UNTIL DONE. SHOULD LOOK LIKE SCRAMBLED

EGGS WHEN FINISHED. DARLENE

1 LB. BUTTER, MELTED6 - 8 PIECES OF ROUND OR CURLY VERMICELLI, CRUSHED8 1/4 OZ. WHITE LONG GRAIN RICE2 (14 1/2 OZ.) CANS CHICKEN BROTH

AFTER BUTTER IS MELTED, ADD CRUSHED VERMICELLI AND BROWN. THEN ADD RICE AND CHICKEN BROTH. STIR, COVER AND SIMMER FOR 20 MINUTES. DARLENE

MIRLITON PIE

2 CUPS COOKED, MASHED MIRLITON 2 EGGS 1 CUP BISQUICK MIX 1 CUP SUGAR 3/4 STICK BUTTER 1 TSP. VANILLA

BOIL MIRLITONS, DRAIN AND CLEAN. REMOVE SKIN, THEN MASH. BEAT EGGS AND SOFTENED BUTTER. MIX EVERYTHING TOGETHER IN ONE BOWL; THEN SPREAD IN A 9" PIE PAN. BAKE AT 350 DEGREES FOR 50 MINUTES. CAROL

CREAMED CAULIFLOWER

1/2 CUP MILK 3 TBSP. FLOUR

MIX WELL.

1/2 CUP MILK 1 TBSP. BUTTER

HEAT MILK AND BUTTER IN A POT. SLOWLY ADD THE FLOUR

AND MILK MIXTURE INTO THE MILK AND BUTTER MIXTURE. STIR UNTIL THICK. POUR OVER COOKED AND DRAINED CAULIFLOWER. KRIS (PASSED ON TO KRIS BY HER LOVING GRANDMOTHER, ALICE BUTERA)

ARTICHOKE SOUP

1 ONION 2 TBSP. BUTTER1 CAN CREAM OF ONION SOUP1 CAN CREAM OF CELERY SOUP 1 CAN WATER1 CAN ARTICHOKES (BROKEN INTO BITE SIZED PIECES)

SAUTE ONION IN BUTTER. ADD SOUP AND BROKEN ARTICHOKES. SIMMER 1 HOUR COVERED, BUT STIR FREQUENTLY.

OYSTER - ARTICHOKE SOUP

1 MED. ONION, CHOPPED 3 STALKS CELERY1 STICK BUTTER 1 BAY LEAF2 CANS ARTICHOKE HEARTS IN WATERTO TASTE – SALT, PEPPER AND PARSLEYPARMESAN CHEESE 2 TBSP. FLOUR2 DOZ. OYSTERS, QUARTERED

SAUTE ONIONS AND CELERY IN HALF STICK OF BUTTER. ADD FLOUR AND STIR UNTIL SMOOTH. ADD ARTICHOKE HEARTS AND WATER, BAY LEAF, PARSLEY, SALT AND PEPPER. LET SIMMER. ADD TWO MORE ARTICHOKE CANS ADDITIONAL WATER, HALF STICK BUTTER AND WATER FROM OYSTERS. COOK ON LOW HEAT FOR HALF HOUR.

SPINACH AND ARTICHOKE SOUP

2 BAGS FROZEN SPINACH ½ - 1 LB. SLICED MUSHROOMS2 CANS ARTICHOKE HEARTS, DRAINED & QUARTERED1 LGE. CAN CREAM OF MUSHROOM SOUP1 LGE. WHITE ONION, CHOPPED LARGE1 ½ CANS MILK, USE THE CREAM OF MUSHROOM SOUP CAN2 – 3 CAPFULS LIQUID CRAB BOIL¼ CUP MINCED GARLIC2 TBSP. OREGANO SALT TO TASTE1 STICK BUTTER

OPTIONAL: 1 MED. SIZE BLOCK VELVEETA CHEESE

MELT BUTTER. SAUTE ONION, GARLIC, ARTICHOKE HEARTS, MUSHROOMS AND ALL SEASONINGS IN BUTTER. AFTER ONIONS ARE ALMOST CLEAR ADD SPINACH. STIR FROZEN SPINACH WITH ABOVE UNTIL IT IS NO LONGER FROZEN. ADD CREAM OF MUSHROOM SOUP AND MILK, STIR UNTIL SMOOTH. CUT UP VELVEETA INTO SQUARES AND ADD INTO SOUP. AFTER VELVEETA MELTS, COOK ON MEDIUM HEAT FOR 35 MINUTES. LET STAND AT LEAST 15 MINUTES BEFORE SERVING SO IT CAN THICKEN. ADD SALT. STIR OFTEN SO SOUP DOESN’T STICK TO BOTTOM OF THE POT.

BROCCOLI SOUP

2/3 CUP ONION, CHOPPED 2/3 CUP CELERY, CHOPPED2/3 CUP BELL PEPPER, CHOPPED 8 CLOVES GARLIC, CHOPPED1 STICK BUTTER OR MARGARINE2 BUNCHES BROCCOLI (4 STALKS) ½ - 2/3 CUP FLOUR4 – 14 OZ. CANS SWANSON CHICKEN BROTH

1 PINT OF HALF & HALF OR HEAVY WHIPPING CREAM

MELT BUTTER OR MARGARINE AND SIMMER ONION, BELL PEPPER, CELERY AND GARLIC FOR APPROXIMATELY 20 MINUTES. ADD THE BROCCOLI AND COOK 10 MINUTES ON LOW HEAT. ADD THE FLOUR, A LITTLE AT A TIME. COOK 5 MINUTES. ADD CHICKEN BROTH ONE CAN AT A TIME. COOK 20 – 25 MINUTES. ADD THE HALF AND HALF OR HEAVY WHIPPING CREAM. COOK FOR A FEW MINUTES MORE.

STUFFED ARTICHOKES

4 MED. FRESH ARTICHOKES 4 CUPS PROGRESSO BREAD CRUMBS ½ GALLON OLIVE OIL4 TBSP. CHOPPED FRESH GARLIC 2 SLICES HAM, DICED2 - 3 TBSP. FRESH PARSLEY, CHOPPED 2 TBSP. GRATED PARMESAN CHEESE SALT & PEPPER TO TASTE JUICE OF 1 LGE. LEMON

THOROUGHLY WASH THE ARTICHOKES. CAREFULLY TRIM OFF TOP INCH OF EACH ARTICHOKE. TRIM THE STEM SO THAT THE ARTICHOKE WILL SIT STRAIGHT UP. WITH SCISSORS, TRIM OFF THE POINTS ON THE LEAVES. COMBINE REST OF THE INGREDIENTS, EXCLUDING THE OLIVE OIL AND LEMON JUICE.TO STUFF THE ARTICHOKES, SPREAD THE OUTER LEAVES AND SPOON IN THE STUFFING ALL AROUND. CONTINUE PROCEDURE BOTTOM TO TOP OF EACH ARTICHOKE. PLACE STUFFED ARTICHOKES IN A LARGE DUTCH OVEN WITH 2 INCHES OF WATER IN THE BOTTOM. POUR LEMON JUICE AND OLIVE OIL LIBERALLY OVER THE ARTICHOKES. CONTINUE THIS THROUGHOUT THE COOKING. COOK, COVERED OVER MEDIUM HEAT FOR 30 TO 40 MINUTES. DO NOT BOIL DRY. ARTICHOKES ARE DONE WHEN INNER LEAVES CAN BE PULLED OUT EASILY. IF YOU CAN LIFT THE ARTICHOKE BY ITS' INNER LEAVES, THEY'RE NOT DONE. ALLOW TO COOL, UNTIL YOU CAN TOUCH THEM.

DARLENE

STUFFED ARTICHOKE HEARTS

3 (14 OZ.) CANS ARTICHOKE HEARTS (RESERVE LIQUID)1 LB. YELLOW ONIONS, CHOPPED 2 LB. PEELED SHRIMP SALT & PEPPER TO TASTE 1 BUNCH PARSLEY, CHOPPED FINE 3 1/2 CUPS ITALIAN BREAD CRUMBS2 - 3 CANS ADDITIONAL ARTICHOKE HEARTS1 MED. STALK CELERY 5 TOES GARLIC2 CUPS OLIVE OIL 14 OZ. GRATED ROMANO CHEESE1 BUNCH GREEN ONIONS, CHOPPED FINE1 - 2 STICKS BUTTER

FINELY CHOP CONTENTS OF 3 CANS OF ARTICHOKE HEARTS. FINELY CHOP THE CELERY, ONION AND GARLIC. SAUTE ALL IN OLIVE OIL FOR 14 - 16 MINUTES. ADD SHRIMP, COOK 8 - 10 MINUTES, THEN ADD SALT AND PEPPER TO TASTE. COOK AN ADDITIONAL 10 MINUTES. OVER VERY LOW FIRE, ADD GREEN ONIONS, PARSLEY AND CHEESE. STIR UNTIL CHEESE MELTS AND MIXTURE IS BRIGHT GREEN. DO NOT OVERCOOK!REMOVE FROM HEAT, ADD BREAD CRUMBS, BUTTER AND ARTICHOKE LIQUID. SHAPE INTO 3 - 4 OUNCE BALLS. OPEN ARTICHOKE HEARTS AND PRESS BALL INTO HEART. ROLL ARTICHOKE HEART WHILE MOIST, INTO ITALIAN BREAD CRUMBS. PLACE ON COOKIE SHEET AND HEAT IN PREHEATED 350 DEGREE OVEN FOR 8 - 10 MINUTES. SERVE IMMEDIATELY.

CAULIFLOWER SOUP

8 CUPS WATER 8 CHICKEN BOUILLON CUBES32 OZ. CUBES POTATOES 1 1/2 CUPS DICED ONIONS1 1/2 CUPS DICED CELERY 1 1/2 CUPS CARROTS

1/2 SMALL HEAD OF CABBAGE (SHREDDED)1 HEAD CAULIFLOWER (BROKEN INTO FLORETS)1 LB. LITE VELVEETA CHEESE BLACK PEPPER

PLACE ALL INGREDIENTS, EXCEPT VELVEETA CHEESE, INTO LARGE POT. BRING TO BOIL. REDUCE HEAT, AND SIMMER FOR 1 1/2 HOURS, KEEPING COVER ON POT. WHEN FINISHED, TURN FIRE OFF AND ADD VELVEETA CHEESE (CUBED OR SLICED FOR EASY MELTING). KAREN LAMBERT

STEWED CORN

4 - 6 EARS WHITE CORN, SHUCKED & TAKEN OFF THE COB1 MED. ONION, CHOPPED1 MED. GREEN BELL PEPPER, CHOPPED1 LGE. CAN BIG "R" TOMATOES, CHOPPED & JUICE1 LGE. THICK SLICE OF HAM OR HAM PIECES CUT INTO BITE SIZED PIECES 2 TBSP. OLIVE OIL, COOKING OIL OR BUTTERSALT & PEPPER TO TASTESAUTE ONIONS, PEPPERS AND HAM IN OIL UNTIL ONIONS ARE CLEAR. ON HIGH FIRE, ADD TOMATOES, JUICE AND CORN. COVER AND WHEN EVERYTHING COMES TO A BOIL, LOWER FIRE TO SIMMER AND COOK FOR 10 TO 20 MINUTES OR UNTIL CORN IS COOKED. DARLENE

CINDY'S SWEET POTATO PIE

PEEL AND BOIL 8 TO 10 MEDIUM TO LARGE SWEET POTATOES.PLACE POTATOES IN A LARGE POT WITH A DASH OF CINNAMON AND A CAP FULL OF VANILLA EXTRACT.WHEN POTATOES ARE SOFT, POUR THE WATER OFF. LEAVE FIRE ON LOW AND ADD THE FOLLOWING:

2 - 3 STICKS OF MARGARINE OR BUTTER

1 CAN CONDENSED MILK 1 CAN CREAM2 CUPS LIGHT BROWN POWDERED SUGAR1 CUP WHITE SUGAR VANILLA EXTRACTSPRINKLE CINNAMON & NUTMEG TO TASTE

STIR ALL INGREDIENTS IN AND ALSO SMASH POTATOES IN THE SAME PROCESS. ADD A HALF TO A FULL BOTTLE OF VANILLA BUTTER FLAVOR EXTRACT. ADD CREAM AND SUGAR TO YOUR TASTE. SPRINKLE PIE SHELLS WITH CINNAMON.

NOTE: ALLOW THE SWEET POTATO FILLING TO COOK DOWN A LITTLE AND BE CAREFUL IT DOESN'T BURN. PLACE FILLING IN THE PIE SHELLS AND BAKE IN 350 - 375 DEGREE OVEN. MAKES 4 REGULAR SIZE PIES. CINDY

ROASTED CORN

1 STICK BUTTER, SOFTENED 1 TBSP. FRESH LEMON JUICE1 TSP. CREOLE OR CAJUN SEASONING MIX1/2 TSP. GARLIC POWDER ¼ TSP. DRIED BASIL LEAVES4 EARS TENDER, FRESH, PLUMP CORN 1 TBSP. SALTWATER

COMBINE THE BUTTER WITH THE SEASONING MIX, GARLIC POWDER AND BASIL IN A SMALL BOWL. MIX WELL. REMOVE THE HUSKS AND SILK FROM THE EARS OF CORN. PUT THE EARS IN A DEEP BOWL AND COVER WITH WATER. ADD THE SALT AND SOAK FOR 1 HOUR. DRAIN. SMEAR EACH EAR EVENLY WITH THE BUTTER MIXTURE. WRAP EACH EAR IN HEAVY-DUTY ALUMINUM FOIL. PLACE THEM ON THE GRILL AND CLOSE THE LID. COOK UNTIL TENDER, 20 - 30 MINUTES, TURNING THEM EVERY 10 MINUTES. REMOVE THE FOIL AND SERVE WARM.

POTATOES ALA NEWT

2 MED. SIZE BAKING POTATOES 1 MED. SIZE ONION1 CUP GRATED AMERICAN CHEESE1/2 CUP GRATED SWISS CHEESE1/4 CUP ITALIAN CHEESE, GRATED OR 1/4 CUP ROMANO CHEESE

PEEL AND WASH POTATOES, SLICE THIN. SLICE ONIONS THIN. IN GREASED BAKING DISH, LAYER SLICES OF POTATOES AND ONIONS. DOT WITH BUTTER. SALT AND PEPPER EACH LAYER TO TASTE. SPRINKLE 3 CHEESES TILL ALL INGREDIENTS ARE USED. COVER AND PLACE IN 350 DEGREE OVEN FOR 1 HOUR, REMOVE COVER THE LAST 15 MINUTES. NEWT

“MOCK” GARLIC MASHED POTATOES

1 MED. HEAD CAULIFLOWER 1 TBSP. CREAM CHEESE, SOFTENED¼ CUP PARMESAN CHEESE, GRATED ½ TSP. GARLIC, MINCED1/8 TSP. CHICKEN BASE OF BUILLION (MAY SUBSTITUTE ½ TSP. SALT)1/8 TSP. BLACK PEPPER½ TSP. CHOPPED FRESH OR DRY CHIVES, FOR GARNISH3 TBSP. BUTTER

SET A STOCKPOT OF WATER TO BOIL OVER HIGH HEAT. CLEAN AND CUT CAULIFLOWER INTO SMALL PIECES. COOK IN BOILING WATER FOR ABOUT 6 MINUTES OR UNTIL DONE. DRAIN WELL, DO NOT LET COOL AND PAT COOKED CAULIFLOWER VERY DRY BETWEEN SEVERAL LAYERS OF PAPER TOWELS. IN A BOWL OR IN A FOOD PROCESSOR, PUREE THE HOT CAULIFLOWER WITH THE CREAM CHEESE, PARMESAN CHEESE, GARLIC, CHICKEN BASE AND PEPPER UNTIL ALMOST SMOOTH. GARNISH WITH CHIVES. SERVE HOT WITH PATS OF BUTTER.

SPICY BACON AND POTATOES

8 SLICES BACON, COARSELY CHOPPED2 LB. RUSSET POTATOES, PEELED & CUT INTO ½” PIECES1 LGE. ONION, CHOPPED1 CUP GRATED HOT PEPPER MONTEREY JACK CHEESE2 TBSP. (1/4 STICK) BUTTER

PREHEAT OVEN TO 350 DEGREES. BUTTER 9 X 13” BAKING DISH. COOK CHOPPED BACON IN HEAVY, LARGE SKILLET OVER MEDIUM HEAT UNTIL BROWN AND DESIRED CRISPNESS. TRANSFER BACON TO PAPER TOWELS AND DRAIN. COMBINE BACON, POTATOES AND ONION IN PREPARED BAKING DISH. SEASON WITH SALT AND PEPPER. SPRINKLE MONTEREY JACK CHEESE OVER POTATOES AND DOT WITH BUTTER. COVER WITH ALUMINUM FOIL. BAKE UNTIL POTATOES AND ONIONS ARE VERY TENDER, ABOUT 1 HOUR. PREHEAT BROILER. UNCOVER BAKING DISH AND BROIL UNTIL TOP OF POTATO MIXTURE IS BROWN AND CRISP, ABOUT 2 MINUTES. SERVES 8.

ARTICHOKE & POTATO CASSEROLE

2 CANS ARTICHOKE HEARTS (DRAIN AND RESERVE LIQUID)2 CANS SLICED NEW POTATOES (DRAIN)1 ½ CUPS ITALIAN BREADCRUMBS½ CUP OLIVE OIL 1 ½ CUPS PARMESAN CHEESE¾ CUP WATER FROM ARTICHOKE HEARTS5 TOES CHOPPED GARLIC 1 EGG, BEATEN

CUT/CHOP ARTICHOKE HEARTS IN FOOD PROCESSOR. MIX ALL INGREDIENTS TOGETHER. PUT IN A COVERED CASSEROLE DISH. REFRIGERATE OVERNIGHT. TOP WITH BREADCRUMBS AND

PATS OF BUTTER OR MARGARINE. BAKE COVERED AT 350 DEGREES FOR 30 MINUTES. UNCOVER AND BAKE 15 MORE

MINUTES.

MUDRIGA (ALSO KNOWN AS ST. JOSEPH SAW DUST)

STALE BREAD (VERY DRY AND VERY HARD) CINNAMONOLIVE OIL SUGARLGE. BLACK CAST IRON FRYING PAN, PREFERRED

GRATE 6 CUPS OF STALE BREAD CRUMBS. SIFT THE CRUMBS TO REMOVE THE LARGER CRUMBS. ROLL LARGER CRUMBS INTO SMALLER CRUMBS AND SIT WITH OTHER CRUMBS. MIX 6 CUPS OF SIFTED CRUMBS WITH 2 TABLESPOONS OF OLIVE OIL IN A LARGE BOWL WITH YOUR HANDS. THE CRUMBS SHOULD BE COASTED WITH OIL. IN THE FRYING PAN OVER LOW HEAT, STIR THE OILED BREAD CRUMBS CONTINUOUSLY UNTIL GOLDEN BROWN. BE CAREFUL NOT TO BURN. AFTER CRUMBS ARE BROWNED, POUR ONTO A LARGE PLATTER AND ADD SUGAR WITH GROUND CINNAMON TO TASTE. LENA (WOULD FIX THIS EVERY ST. JOSEPH’S DAY)

MICROWAVE PRALINES

1 CUP LIGHT BROWN SUGAR 1 CUP SUGAR 1/4 CUP WATER 1 TSP. VANILLA 1/3 CUP LIGHT (KARO) CORN SYRUP 1 1/2 CUP PECANS 1 TBSP. BUTTER OR MARGARINE

IN A BIG MICROWAVE SAFE DISH MIX ALL OF THE SUGARS AND WATER. MICROWAVE ON HIGH FOR ABOUT 7-9 MINUTES OR UNTIL TEMPERATURE REACHES 238 DEGREES ON A CANDY THERMOMETER. STIR IN BUTTER, VANILLA AND PECANS. DROP MIXTURE ON BUTTERED ALUMINUM FOIL BY THE TABLESPOONS AND WAIT FOR PRALINES TO HARDEN.

NOTE: IF CANDY THERMOMETER IS NOT AVAILABLE, YOU MAY USE THE SOFT BALL METHOD. DROP SMALL AMOUNT OF MIXTURE IN TALL GLASS OF COLD WATER. IF MIXTURE BECOMES A SOFT BALL BEFORE REACHING THE BOTTOM, THEN THE MIXTURE IS READY.IF MIXTURE HARDENS BEFORE POURING ON TO FOIL YOU MAY REHEAT IT FOR ABOUT 60 SECONDS. KATHY P

SOUTHERN PRALINES

2 CUPS SUGAR 1/4 TSP. SODA1/2 CUP MILK 2 CUPS PECANS1 TSP. VANILLA EXTRACT 1/2 CUP LIGHT CORN SYRUP2 TBSP. MARGARINE

COMBINE SUGAR, MILK, CORN SYRUP, MARGARINE AND SODA IN A SAUCEPAN. PLACE OVER MODERATE HEAT, STIRRING GENTLY UNTIL SUGAR DISSOLVES. COOK TO SMALL BALL STAGE, 238 DEGREES ON CANDY THERMOMETER, AND REMOVE FROM HEAT. ADD VANILLA AND BEAT UNTIL CREAMY; STIR IN PECANS. DROP FROM SPOON ONTO WAXED PAPER. YIELD: 3 DOZEN. BARBARA JEAN

RICH PRALINES

1 CUP SUGAR 1 PACKED CUP LIGHT BROWN SUGAR3 TBSP. BUTTER 2/3 CUP CONDENSED MILK1 ½ TBSP. VANILLA1 – 1 ½ CUPS PECAN PIECES OR TO TASTE

COMBINE EVERYTHING EXCEPT THE VANILLA AND PECANS IN A HEAVY SAUCEPAN OVER MEDIUM HEAT. STIR WITH A WOODEN SPOON AS YOU COOK, BEING CAREFUL NOT TO SPLASH. THE

MIXTURE WILL TURN TRANSLUCENT. AT THIS POINT, ADD THE PECANS AND VANILLA. CONTINUE TO COOK AND STIR. THE MIXTURE WILL BEGIN TO SLOWLY BROWN. THE TRICK TO GOOD PRALINES IS TO GET THEM OFF THE HEAT AT THE RIGHT POINT. THE READING ON THE CANDY THERMOMETER SHOULD BE ABOUT 235 DEGREES, THE SOFT BALL TEMPERATURE. THIS WILL TAKE ABOUT 15 – 20 MINUTES. WITH A LARGE SPOON, DROP SOME OF THE PRALINE MIXTURE ONTO WAXED PAPER, MAKING DISCS ABOUT 2 INCHES ACROSS. ALLOW TO COOL. REMOVE WITH A VERY THIN SPATULA AND WRAP TIGHTLY.

DIVINITY

2 ¼ CUP SUGAR 1/3 CUP WHITE CORN SYRUP¼ TSP. SALT 1/3 CUP WATER2 EGG WHITES 1 TSP. VANILLA2/3 CUP CHOPPED PECANS OR WALNUTS

PLACE SUGAR, CORN SYRUP, SALT AND WATER IN 2 QUART HEAVY SAUCEPAN. COOK AND STIR OVER HIGH HEAT UNTIL SUGAR IS DISSOLVED. CONTINUE COOKING WITHOUT STIRRING OVER MEDIUM HEAT UNTIL SYRUP REACHES THE HARD BALL STAGE (255 DEGREES). WIPE OFF ANY SUGAR CRYSTALS THAT FORM ON SIDES OF PAN. MEANWHILE, BEAT EGG WHITES UNTIL STIFF. POUR HOT SYRUP SLOWLY OVER EGG WHITES AND BEAT ON MEDIUM SPEED OF MIXER UNTIL CANDY FLUFFS UP. ADD VANILLA AND CONTINUE BEATING ON MEDIUM SPEED OR BY HAND UNTIL MIXTURE BEGINS TO LOSE ITS GLOSS AND SMALL AMOUNT DROPPED FROM A SPOON HOLDS STIFF PEAKS. (IF THE CANDY GETS TOO STIFF FOR THE MIXER, COMPLET E THE BEATING WITH A WOODEN SPOON. FOLD IN NUTS. WORKING QUICKLY, DROP CANDY BY TEASPOONFULS ONTO WAXED PAPER OR TURN INTO LIGHTLY BUTTERED 8 INCH SQUARE PAN. IF DIVINITY BECOMES TOO STIFF, STIR IN A FEW DROPS OF HOT WATER. MAKES ABOUT 24 PIECES OR 1 POUND.

WATERGATE SALAD

1 (3 3/4 OZ.) PKG. INSTANT PISTACHIO PUDDING1 1/2 CUPS MINIATURE MARSHMALLOWS1 (8 OZ.) CONTAINER FROZEN WHIPPED TOPPING, THAWED1 (20 OZ.) CAN CRUSHED PINEAPPLE, INCLUDING JUICE1 CUP CHOPPED PECANS1/3 CUP CHOPPED MARACHINO CHERRIES (DRAINED)

COMBINE ALL INGREDIENTS AND CHILL. SERVES 8-10. KATHY P

PISTACHIO SALAD

1 (16 OZ.) CAN FRUIT COCKTAIL, DRAINED1 (15 OZ.) CAN CRUSHED PINEAPPLE, DRAINED1 (8 OR 9 OZ.) CARTON LA CRÈME OR COOL WHIP TOPPING, THAWED1 (3 ¾ OZ.) JELLO INSTANT PISTACHIO PUDDING MIX2 CUPS MINIATURE MARSHMALLOWS1 CUP CHOPPED PECANS

COMBINE ALL INGREDIENTS IN A LARGE BOWL. CHILL AT LEAST 2 HOURS BEFORE SERVING, THE LONGER THE BETTER. MAKES AT LEAST 4-6 SERVINGS. MARY ANN GOUDEAU

MICROWAVE FUDGE

3/4 CUP EVAPORATED MILK OR LIGHT CREAM1 TBSP. BUTTER OR MARGARINE 1 1/2 CUPS SUGAR 1 TSP. VANILLA 16 MARSHMALLOWS, CUT IN HALF1 (12 OZ.) PKG. CHOCOLATE CHIPS 1 CUP CHOPPED NUTS

COMBINE EVAPORATED MILK, BUTTER, SUGAR AND MARSHMALLOWS IN 2 QUART MICROWAVE BOWL. MICROWAVE 3 MINUTES ON HIGH OR UNTIL MARSHMALLOWS PUFF AND MIXTURE BEGINS TO BOIL. STIR. REDUCE SETTING. MICROWAVE AN ADDITIONAL 3 MINUTES ON MEDIUM POWER (APPROXIMATELY 60%) OR UNTIL MIXTURE BOILS AND SUGAR DISSOLVES COMPLETELY. BE CAREFUL MIXTURE DOESN'T BOIL OVER. STIR IN CHOCOLATE CHIPS, NUTS AND VANILLA. BEAT UNTIL SMOOTH. SPREAD IN BUTTERED 8X8 INCH BAKING DISH. COOL IN REFRIGERATOR. CUT INTO SQUARES. BARBARA JEAN

PHILLY FUDGE

1 (3 OZ.) PKG. CREAM CHEESE, SOFTENED2 CUPS SIFTED POWDERED SUGAR2 (1 OZ.) SQUARES UNSWEETENED CHOCOLATE, MELTED1/4 TSP. VANILLA DASH SALT1/2 CUP CHOPPED PECANS

CREAM CHEESE UNTIL SOFT AND SMOOTH. SLOWLY BLEND SUGAR INTO IT AND ADD MELTED CHOCOLATE. MIX WELL. ADD VANILLA, SALT AND CHOPPED PECANS. MIX UNTIL WELL BLENDED. PRESS INTO A GREASED, SHALLOW PAN AND PLACE IN THE REFRIGERATOR UNTIL FIRM. CUT INTO SMALL SQUARES. FOR A SLIGHTLY SOFTER FUDGE, BLEND IN 1 TSP. OF EVAPORATED MILK. MARILYN

CHOCOLATE FUDGE

2 (6 OZ. EACH) PKGS. CHOCOLATE CHIPS2 (8 OZ. EACH) HERSHEY MILK CHOCOLATE BARS 16 LGE. OR 160 MINI-MARSHMALLOWS, QUARTERED

1 CUP CHOPPED PECANS OR WALNUTS 1 TBSP. VANILLA EXTRACT1 (12 OZ.) CAN EVAPORATED MILK 4 ½ CUPS SUGAR½ STICK REAL BUTTER

COMBINE CHOCOLATE, MARSHMALLOWS, PECANS AND VANILLA IN A BOWL. PUT EVAPORATED MILK, SUGAR AND BUTTER INTO A HEAVY SAUCEPAN. STIR AND BRING TO A ROLLING BOIL. COOK OVER MEDIUM HEAT, EXACTLY 5 MINUTES AFTER HARD BOIL BEGINS. REMOVE FROM HEAT AND ADD RESERVED INGREDIENTS, MIX WELL. TURN INTO A BUTTERED 13X9” PAN; COOL AND CUT INTO SQUARES. MAKES 5 LBS. (1 CAKE PAN) BETTY JACKSON

BEST EVER CHOCOLATE FUDGE

1 CUP BUTTER OR MARGARINE (2 STICKS)8 (1 ½ OZ.) MILK CHOCOLATE BARS, BROKEN IN PIECES (12 OZ.)4 ½ CUPS SUGAR 1 (7 OZ.) JAR MARSHMALLOW CREME (ABOUT 2 CUPS)1 (12 OZ.) PKG. CHOCOLATE CHIPS1 (14 ½ OZ.) CAN EVAPORATED MILK (1 2/3 CUPS)2 CUPS CHOPPED WALNUTS

COMBINE BUTTER, SUGAR, MARSHMALLOW CRÈME AND EVAPORATED MILK IN 3 QUART HEAVY SAUCEPAN. BRING TO A BOIL OVER MEDIUM TO LOW HEAT, STIRRING CONSTANTLY, UNTIL SUGAR DISSOLVES. BOIL STEADILY OVER LOW HEAT 7 MINUTES, STIRRING OCCASIONALLY. KEEP MIXTURE AT A FAIRLY LOW BOIL ALL THE TIME. THE SAUCEPAN WILL BE ALMOST FULL OF THE COOKING MIXTURE. REMOVE FROM HEAT. ADD MILK CHOCOLATE BARS, CHOCOLATE CHIPS AND NUTS; STIR UNTIL CHOCOLATE IS MELTED AND BLENDED INTO MIXTURE. POUR AT ONCE INTO 2 LIGHTLY GREASED 9 INCH SQUARE PANS. WHILE WARM, MARK CANDY IN EACH PAN IN

PIECES THE SIZE YOU LIKE. CUT WHEN COOL AND FIRM. MAKES ABOUT 5 ½ POUNDS.

DARN EASY FUDGE

3 CUPS CHOCOLATE CHIPS 14 OZ. CAN CONDENSED MILK1 ¼ CUPS CHOPPED PECANS 1 ½ TSP. VANILLA EXTRACT

GREASE A FOIL OR WAX PAPER LINED 9” SQUARE PAN. IN A DOUBLE BOILER, MELT CHIPS AND MILK. ADD NUTS AND VANILLA. POUR INTO PAN AND CHILL UNTIL SET.

COCOA FUDGE

3 CUPS SUGAR 2/3 CUP HERSHEYS COCOA1/8 TSP. SALT 1 ½ CUP MILK¼ CUP BUTTER OR MARGARINE1 TSP. VANILLA EXTRACT

BUTTER AN 8 OR 9” SQUARE PAN, SET ASIDE. IN A HEAVY 4 QUART PAN COMBINE SUGAR, COCOA AND SALT. STIR IN MILK. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE COMES TO A ROLLING BOIL. BOIL WITHOUT STIRRING TO 234 DEGREES (SOFT BALL STAGE). REMOVE FROM HEAT. ADD BUTTER AND VANILLA. DO NOT STIR! COOL AT ROOM TEMPERATURE TO 110 DEGREES. BEAT WITH WOODEN SPOON UNTIL FUDGE THICKENS AND LOOSES SOME OF ITS GLOSS. QUICKLY SPREAD INTO PREPARED PAN AND COOL. CUT INTO SQUARES. MAKES ABOUT 3 DOZEN SQUARES.

CANDY BAR FUDGE

½ CUP BUTTER 1/3 CUP COCOA¼ CUP LIGHT BROWN SUGAR ¼ CUP MILK3 ½ CUPS CONFECTIONERS SUGAR1 TSP. VANILLA 30 CARAMELS1 TBSP. WATER 2 CUPS SALTED PEANUTS1 CUP MILK CHOCOLATE CHIPS

COMBINE FIRST 4 INGREDIENTS. MICROWAVE ON HIGH UNTIL MIXTURE BOILS, ABOUT 3 MINUTES. STIR IN CONFECTIONERS SUGAR AND VANILLA. POUR INTO A GREASED 8” SQUARE PAN. HEAT CARAMELS AND WATER IN MICROWAVE UNTIL MELTED. STIR IN PEANUTS AND SPREAD OVER CHOCOLATE LAYER. MICROWAVE CHOCOLATE CHIPS ON HIGH FOR 1 MINUTE OR UNTIL MELTED. SPREAD OVER CARAMEL LAYER. CHILL UNTIL FIRM.

CHEESE FUDGE

1 LB. VELVEETA CHEESE 1 - 2 TSP. VANILLA1 LB. BUTTER OR MARGARINE ½ - 1 CUP COCOA POWDER4 LB. CONFECTIONERS SUGAR1 – 6 CUPS BROKEN PECANS (PLAIN OR TOASTED)

MELT TOGETHER AND STIR TILL SMOOTH THE CHEESE AND BUTTER. THIS MAY BE DONE ON TOP OF THE STOVE OVER LOW HEAT OR IN THE MICROWAVE. STIR TOGETHER SUGAR AND COCOA POWDER. ADD TO CHEESE MIXTURE ALONG WITH VANILLA AND NUTS. POUR INTO 2 9X13 INCH PANS. SOME PEOPLE GREASE THE PANS AND SOME DON’T. LINE THE PAN WITH FOIL, WAXED PAPER OR PLASTIC FILM. REFRIGERATE UNTIL FIRM AND CUT INTO SQUARES. KEEP CHILLED. MAKES 5 – 6 POUNDS FUDGE. RECIPE MAY BE HALVED.

ALMOND JOY FUDGE

2 – 12 OZ. PKG. SEMI-SWEET CHOCOLATE CHIPS2 – 14 OZ. CANS SWEETENED CONDENSED MILK2 TSP. VANILLA EXTRACT2 CUPS (16 PIECES) MINI ALMOND JOY CANDY BARS, CUT INTO 1/2” PIECES

BUTTER AN 8” SQUARE BAKING PAN. LINE WITH ENOUGH WAX PAPER TO OVERHANG 2 SIDES BY 2”. IN A POT, COMBINE CHIPS AND MILK OVER MEDIUM HEAT AND COOK, STIRRING CONSTANTLY, UNTIL MIXTURE IS MELTED AND SMOOTH. REMOVE FROM HEAT. STIR IN VANILLA EXTRACT. COOL 1 MINUTE. STIR IN CANDY BARS. SPREAD MIXTURE EVENLY IN PAN. REFRIGERATE UNTIL FIRM, AT LEAST 2 HOURS. USE WAX PAPER TO HELP REMOVE FROM PAN. PEEL OFF PAPER, THEN CUT INTO SQUARES. MAKES 36 PIECES.

CHOCOLATE CHIP COOKIE CAKE

1 BOX WHITE CAKE MIX 2 EGGS1/2 CUP LIGHT BROWN SUGAR ¾ CUP COOKING OIL12 OZ. BAG CHOCOLATE CHIPS

COMBINE ALL INGREDIENTS AND MIX WELL. POUR INTO 9X12 BAKING PAN. BAKE AT 350 DEGREES FOR 20-25 MINUTES. CAN FROST OR DECORATE WITH A SQUEEZE TUBE.

COOKIE CAKE

1 CAN EAGLE BRAND MILK 1 CUP CHOPPED PECANS1 EGG, SLIGHTLY BEATEN 1 (12 OZ.) BAG CHOCOLATE CHIPS

1 BOX YELLOW CAKE MIX ½ BAG HEATH BITS O BRICKLE

COMBINE MILK AND EGG. ADD CAKE MIX AND CHOPPED PECANS. POUR INTO PAN AND TOP WITH CHOCOLATE CHIPS AND BITS O BRICKLE. BAKE AT 350 DEGREES FOR 30 – 35 MINUTES. TASTES BETTER IF YOU LET SIT FOR 1 DAY.

MS. FRANCES’ COOKIES

2 LBS. FLOUR 1 ¼ LB. SUGAR¾ LB. CRISCO 3 TBSP. BAKING POWDER½ CUP MILK 4 EGGS3 TBSP. ALMOND EXTRACT

MIX EGGS AND ALMOND EXTRACT. MIX ALL OTHER INGREDIENTS IN SEPARATE BOWL. ADD EGG MIXTURE. AFTER KNEADING DOUGH, BREAK IN HALF. ROLL OUT HALF THE DOUGH, EITHER CUT WITH COOKIE CUTTERS OR SHAPE AS DESIRED. BAKE 2 PANS AT A TIME, ALTERNATING PANS IN OVEN HALF WAY THROUGH. BAKE AT 450 DEGREES FOR 10 – 12 MINUTES OR UNTIL BROWN ON TOP. ICING:MIX MILK AS NEEDED, POWDERED SUGAR AND ALMONDEXTRACT UNTIL STIFF.

APPLESAUCE CAKE

2 ½ CUPS ALL PURPOSE FLOUR ½ CUP WATER1 ½ CUPS CANNED APPLESAUCE 2 CUPS SUGAR1 ½ TSP. BAKING SODA 1 ½ TSP. SALT½ CUP SHORTENING 2 EGGS¼ TSP. BAKING POWDER 1 CUP RAISINS½ TSP. CLOVES ½ TSP. ALLSPICE

¾ TSP. CINNAMON ½ CUP WALNUTS

PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR BUNDT PAN. MIX ALL INGREDIENTS IN A LARGE MIXING BOWL. BLEND ½ MINUTE ON LOW SPEED, SCRAPING THE BOWL CONSTANTLY. BLEND 3 MINUTES ON HIGH SPEED, SCRAPING THE BOWL CONSTANTLY. POUR INTO PAN. BAKE 60 – 65 MINUTES OR UNTIL DONE IN CENTER.

LEMON CREAM CAKE

1 BOX YELLOW CAKE MIX JUICE OF 3 LEMONS1 CAN CONDENSED MILK ½ PT. WHIPPING CREAMGRATED LEMON PEEL

LEMON CUSTARD FILLING: PLACE CONDENSED MILK IN A MIXING BOWL. ADD LEMON JUICE AND GENTLY STIR UNTIL IT BECOMES A THICK CUSTARD, ABOUT 3 MINUTES. PLACE IN REFRIGERATOR TO CHILL. BAKE CAKE AS DIRECTED ON BOX FOR A 2 LAYER CAKE. COOL LAYERS ON RACKS FOR 15 MINUTES.FROSTING: WHIP CREAM UNTIL THICKENED. FOLD ½ CUP OF LEMON CUSTARD INTO CREAM. GENTLY MIX TOGETHER. PLACE 1 LAYER OF CAKE ON A DISH. COVER TOP OF LAYER WITH THE LEMON CUSTARD FILLING. PLACE THE REMAINING LAYER ON TOP AND FROST THE ENTIRE CAKE WITH THE WHIPPING CREAM MIXTURE, SPREADING EVENLY ON TOP AND SIDES. PLACE THINLEMON SLICE ON TOP OF CAKE AND SPRINKLE WITH LEMON PEEL. REFRIGERATE 3 HOURS OR OVERNIGHT. SERVES 12.

7-UP CAKE

1 BOX YELLOW CAKE MIX 4 EGGS, WELL BEATEN

1 PKG. VANILLA PUDDING ¾ CUP COOKING OIL¾ CUP 7-UP

MIX WELL AND ADD 7-UP LAST. POUR INTO A LONG GREASED PAN AND BAKE AT 350 DEGREES 35 – 40 MINUTES.

FROSTING:1 ½ CUPS GRANULATED SUGAR 1 SM. CAN COCONUT2 EGGS, WELL BEATEN 1 TBSP. FLOUR1 STICK BUTTER1 CUP OR SM. CAN CRUSHED PINEAPPLE

COOK EVERYTHING BUT COCONUT AND FLOUR UNTIL THICKENED, THEN REMOVE FROM HEAT. ADD 1 SMALL CAN COCONUT AND 1 TABLESPOON FLOUR. SPREAD OVER WARM CAKE.

COCA COLA CAKE

2 CUPS SUGAR 2 STICKS BUTTER2 CUPS CAKE FLOUR ½ CUP BUTTERMILK1 CUP COCA COLA 1 TSP. SODA3 TBSP. COCOA 2 EGGS, WELL BEATEN1 ½ CUP MARSHMALLOW CREAM

PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR A 9”X13” PAN AND SET ASIDE. SIFT FLOUR AND SUGAR TOGETHER AND SET ASIDE. BRING TO A BOIL – COLA, COCOA AND BUTTER, MIX WELL. ADD BUTTERMILK, SODA, THEN ADD EGGS AND MIX WELL. FOLD IN MARSHMALLOW CREAM. POUR BATTER INTO PAN AND BAKE FOR 35 MINUTES.

TOPPING:6 TBSP. COCA COLA 1 TSP. VANILLA

3 TBSP. COCOA 1 CUP PECAN PIECES1 STICK BUTTER 1 BOX CONFECTIONERS SUGAR

BRING COLA, COCOA AND BUTTER TO A BOIL. ADD CONFECTIONERS SUGAR, VANILLA AND MIX WELL. ADD PECAN PIECES. POUR OVER COOLED CAKE.

SURPRISE CAKE

2 STICKS BUTTER 2 CUPS SUGAR6 EGGS ½ CUP MILK12 OZ. CRUSHED VANILLA WAFERS7 OZ. FLAKED COCONUT 1 CUP PECANS1 TBSP. VANILLA EXTRACT

PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR BUNDT CAKE PAN. CREAM SUGAR AND BUTTER IN LARGE MIXING BOWL. ADD EGGS, ONE AT A TIME, BLENDING WELL AFTER EACH ADDITION. ADD MILK, VANILLA WAFERS AND COCONUT, BLEND WELL. ADD VANILLA EXTRACT AND NUTS, BLEND WELL. ADD VANILLA EXTRACT AND NUTS, BLEND WELL. BAKE FOR 1 HOUR 15 MINUTES TO 1 HOUR 30 MINUTES. COOL IN PAN FOR 10 – 20 MINUTES AND TURN OUT. DUST WITH POWDERED SUGAR OR SERVE WITH WHIPPED CREAM. SERVES 8.

CHOCOLATE LAYER DESSERT

1 (6 OZ.) GRAHAM CRACKER CRUST1 ½ CUPS FLAKED COCONUT1 (14 OZ.) CAN CONDENSED MILK1 (11 OZ. PKG.) CHOCOLATE CHIPS½ CUP CREAMY PEANUT BUTTER

SPRINKLE COCONUT OVER CRUST. ADD CONDENSED MILK.

BAKE ABOUT 25 MINUTES IN A PRE-HEATED 350 DEGREE OVEN. BEGIN TO PREPARE TOP LAYER ABOUT 5 MINUTES BEFORE CRUST IS DONE BAKING. IN SAUCEPAN, OVER LOW HEAT, MELT TOGETHER CHOCOLATE CHIPS AND PEANUT BUTTER. SPREAD EVENLY OVER HOT COCONUT LAYER. COVER AND REFRIGERATE AT LEAST 2 HOURS BEFORE SERVING. MAKES 6 SERVINGS.

PEANUT BUTTER PIZZA

1 REFRIGERATED PEANUT BUTTER COOKIE DOUGH8 OZ. CREAM CHEESE ¼ CUP BROWN SUGAR1/3 CUP PEANUT BUTTER 1 TSP. VANILLA1 CUP CHOCOLATE CHIPS

PREHEAT OVEN TO 350 DEGREES. IN PIZZA PAN FLATTEN COOKIE DOUGH TO COVER ENTIRE PAN. BAKE FOR 12-15 MINUTES UNTIL GOLDEN. IMMEDIATELY SPRINKLE WITH CHOCOLATE CHIPS. LET SIT FOR ABOUT 4 MINUTES THEN GENTLY SPREAD CHOCOLATE WITH BACK OF SPOON TO COAT ENTIRE COOKIE. PUT IN FREEZER FOR ABOUT 10 MINUTES TO SET THE CHOCOLATE. WHILE YOU’RE WAITING, PREPARE TOPPING. BLEND CREAM CHEESE, PEANUT BUTTER, BROWN SUGAR AND VANILLA. TAKE COOKIE OUT OF FREEZER AND SPREAD WITH TOPPING, AGAIN COVERING THE ENTIRE COOKIE. NOW YOU CAN BE CREATIVE WITH TOPPINGS OF YOUR CHOICE.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

½ CUP BUTTER, SOFTENED 2 ½ CUPS ALL PURPOSE FLOUR½ CUP PEANUT BUTTER 1 TSP. BAKING SODA1 CUP PACKED BROWN SUGAR ½ TSP. SALT½ CUP WHITE SUGAR 1 CUP PEANUT BUTTER CHIPS

2 EGGS 1 CUP SEMI-SWEET CHOCOLATE CHIPS2 TBSP. LIGHT CORN SYRUP 2 TBSP. WATER2 TSP. VANILLA

PREHEAT OVEN TO 375 DEGREES. IN A LARGE BOWL, CREAM TOGETHER THE BUTTER, PEANUT BUTTER, BROWN SUGAR AND WHITE SUGAR UNTIL SMOOTH. BEAT IN THE EGGS 1 AT A TIME, THEN STIR IN THE CORN SYRUP, WATER AND VANILLA. COMBINE THE FLOUR, BAKING SODA AND SALT IN A SEPARATE BOWL. STIR INTO THE PEANUT BUTTER MIXTURE. FOLD IN THE PEANUT BUTTER AND CHOCOLATE CHIPS. DROP BY ¼ CUPFULS 3 INCHES APART ONTO UNGREASED BAKING SHEETS. BAKE FOR 12-14 MINUTES OR UNTIL THE EDGES ARE GOLDEN. ALLOW COOKIES TO COOL FOR 1 MINUTE BEFORE MOVING TO WIRE RACKS TO COOL COMPLETELY. MELANIE REYNOLDS

PEANUT BUTTER BALLS

1 16 OZ. JAR PEANUT BUTTER 16 OZ. CONFECTIONERS SUGAR 1 STICK BUTTER, SOFTENED ½ TSP. VANILLA

LINE 2 LARGE COOKIE SHEETS WITH WAX PAPER. MIX ALL INGREDIENTS IN MEDIUM SIZE BOWL. IT’S EASIEST TO MIX WITH YOUR HANDS. IF IT DOESN’T FEEL FIRM ENOUGH TO ROLL, ADD MORE SUGAR. WHEN WELL MIXED, ROLL INTO SMALL BALLS AND PLACE ON WAX PAPER.

1 11.5 OZ. BAG MILK CHOCOLATE OR SEMI-SWEET CHOCOLATE CHIPS 1 1 OZ. SQUARE BAKING CHOCOLATE

MELT CHOCOLATE CHIPS AND CHOCOLATE SQUARE OVER MEDIUM HEAT. STIR CONSTANTLY OR IT WILL BURN. AS SOON AS ALL IS MELTED, REMOVE FROM HEAT. ROLL EACH BALL IN

THE CHOCOLATE UNTIL COATED AND PLACE BACK ON THE WAX PAPER. I PUT MY PAN IN THE FRIDGE TO COOL, THEN MOVE THEM OVER TO AN AIRTIGHT CONTAINER. BE CAREFUL WHEN YOU FIRST BEGIN COATING THE BALLS, THE CHOCOLATE IS HOT.MELANIE REYNOLDS

BEST PEANUT BUTTER COOKIES

1 EGG 1 CUP SUGAR1 CUP PEANUT BUTTER, SMOOTH OR CRUNCHY

MIX ALL INGREDIENTS TOGETHER. DROP ON WAX PAPER LINED COOKIE SHEET. PRESS WITH A FORK TO FLATTEN (YOU MAY HAVE TO DIP THE FORK IN SUGAR.) BAKE AT 350 DEGREES APPROXIMATELY 14-17 MINUTES. MAKES 1 DOZEN COOKIES.

LEMON BARS

1 BOX MOIST DELUXE LEMON SUPREME CAKE MIX½ CUP (1 STICK) BUTTER 1 LARGE EGG1 14 OZ. CAN CONDENSED MILK ½ CUP LEMON JUICE

PREHEAT OVEN TO 350 DEGREES. STIR TOGETHER CAKE MIX, BUTTER AND EGG. SPREAD MIXTURE EVENLY INTO BOTTOM OF A 13X9 INCH BAKING PAN. BLEND TOGETHER CONDENSED MILK AND LEMON JUICE. POUR OVER TOP OF CAKE MIX MIXTURE. BAKE FOR 23 – 27 MINUTES. COOL COMPLETELY. CUT IN BARS. MAKES APPROXIMATELY 24 SERVINGS.

REESE CUP BARS

2 STICKS MARGARINE, MELTED

1 LB. POWDERED SUGAR 1 (12 OZ.) JAR PEANUT BUTTER1 ¼ CUPS GRAHAM CRACKER CRUMBS1 CUP CHOCOLATE CHIPS, MELTED

MIX MELTED MARGARINE WITH POWDERED SUGAR, PEANUT BUTTER AND CRACKER CRUMBS. PRESS INTO 9X12 INCH PAN. POUR MELTED CHOCOLATE CHIPS OVER MIXTURE. REFRIGERATE UNTIL HARD.

BANANA SPLIT CHEESECAKE SQUARES

CRUST: 2 CUPS GRAHAM CRACKER CRUMBS1/3 CUP BUTTER OR MARGARINE, MELTED1/4 CUP SUGAR

FILLING: 3/4 CUP SUGAR 3 EGGS3 PKG. (8 OZ. EACH) CREAM CHEESE, SOFTENED 1 TSP. VANILLA1/2 CUP MASHED BANANAS

TOPPING: 1 CUP SLICED STRAWBERRIES1 BANANA, SLICED, TOSSED WITH 1 TSP. LEMON JUICE1 (8 OZ.) CAN PINEAPPLE CHUNKS, DRAINEDCRUST: MIX CRUMBS, BUTTER AND SUGAR. PRESS ONTO BOTTOM OF 13X9 INCH BAKING PAN.

FILLING: MIX CREAM CHEESE, SUGAR AND VANILLA WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL WELL BLENDED. ADD EGGS; MIX UNTIL BLENDED. STIR IN MASHED BANANA. POUR INTO CRUST. BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL CENTER IS ALMOST SET. COOL. REFRIGERATE 3 HOURS OR OVERNIGHT.

TOPPING: TOP WITH STRAWBERRIES, SLICED BANANA AND PINEAPPLE. DRIZZLE WITH MELTED SEMI-SWEET BAKING CHOCOLATE AND SPRINKLE WITH TOASTED CHOPPED NUTS, IF

DESIRED. CUT INTO SQUARES. MAKES 18.

HEAVENLY HASH CAKE

1 BOX DEVILS FOOD CAKE MIX (DUNCAN HINES IS BEST) 1/4 CUP COCOA1/2 CUP CREAM OR EVAPORATED MILK1 (1 LB.) BOX CONFECTIONERS SUGAR1/4 CUP (1/2 STICK) MELTED BUTTER1 MED. BAG MINIATURE MARSHMALLOWS

BAKE DEVILS FOOD CAKE MIX ACCORDING TO PACKAGEDIRECTIONS. WHEN YOU TAKE THE WARM CAKE OUT OF THE OVEN, SPREAD MINIATURE MARSHMALLOWS OVER THE TOP. THE HEAT FROM THE CAKE WILL HELP MELT THE MARSHMALLOWS.

ICING: COMBINE THE CONFECTIONERS SUGAR, COCOA, CREAM OR EVAPORATED MILK AND MELTED BUTTER. BEAT UNTIL SMOOTH. SPREAD OVER CAKE.

BUTTER ICING

1 ½ CUPS SUGAR 1 SM. CAN EVAPORATED MILK½ STICK BUTTER OR MARGARINE

MIX ABOVE IN SAUCEPAN OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL IT STARTS TO BOIL. BOIL POSSIBLY 15 –20 MINUTES, ENOUGH TO THICKEN BUT NOT TURN TO SUGAR. REMOVE FROM HEAT AND COOL A SHORT WHILE BEFORE ICING YOUR CAKE.

EASY CAKE

1 BOX WHITE CAKE MIX (BAKED AS DIRECTED)1 CAN CONDENSED MILK 1 SM. TUB COOL WHIP1 CAN CREAM OF COCONUT (FOUND IN MIXED DRINK ISLE)1 SM. CAN OR BAG OF COCONUT

BAKE CAKE AS DIRECTED. MIX CONDENSED MILK AND CREAM OF COCONUT TOGETHER. POUR OVER WARM CAKE. REFRIGERATE UNTIL COOL OR OVERNIGHT. SPREAD COOL WHIP ONTO COLD CAKE. SPRINKLE WITH COCONUT. KEEP REFRIGERATED.

NOTE: CAN ALSO USE DEVIL FOODS CAKE MIX (TASTES LIKE A MOUNDS CAKE BAR), LEMON OR STRAWBERRY CAKE MIX.

PARTY CHEESECAKES

1 BOX VANILLA WAFERS 2 (8 OZ.) PKG. CREAM CHEESE2 EGGS 3/4 CUP SUGAR1 TBSP. LEMON JUICE 2 TSP. VANILLA8 OZ. SOUR CREAMPAPER BAKING CUPS

PREHEAT OVEN TO 375 DEGREES. PLACE PAPER BAKING CUPS IN MUFFIN TINS. PLACE VANILLA WAFERS, FLAT SIDE DOWN, IN BAKING CUP. BEAT CREAM CHEESE, SUGAR, EGGS AND SOUR CREAM. ADD VANILLA. MIX FOR 5 MINTUES. FILL EACH CUP ¼ FULL FROM THE TOP. BAKE 12 MINUTES. LET COOL IN OVEN WITH DOOR OPEN FOR 15 MINUTES. AUNT JANE

CHEESECAKE COOKIE CUPS

12 PIECES NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIE DOUGH1 – 8 OZ. PKG. CREAM CHEESE, SOFTENED½ CUP SWEETENED CONDENSED MILK1 LGE. EGG 1 TSP. VANILLA EXTRACT

PREHEAT OVEN TO 325 DEGREES. PAPER LINE 12 MUFFIN CUPS. PLACE ONE PIECE OF COOKIE DOUGH IN EACH MUFFIN CUP. BAKE FOR 10 – 12 MINUTES OR UNTIL COOKIE HAS SPREAD TO EDGE OF CUP. BEAT CREAM CHEESE, CONDENSED MILK, EGG AND VANILLA EXTRACT IN A MEDIUM BOWL UNTIL SMOOTH. POUR ABOUT 3 TABLESPOONS CREAM CHEESE MIXTURE OVER EACH COOKIE IN CUP. BAKE FOR ADDITIONAL 15 – 18 MINUTES OR UNTIL SET. COOL COMPLETELY IN PAN. REFRIGERATE FOR 1 HOUR.

CHEESE CAKE

2 CUPS COOL WHIP 1/2 CUP SUGAR1 (8 OZ.) PKG. CREAM CHEESE1 (8 OR 9" ) GRAHAM CRACKER CRUMB CRUST

MIX ALL INGREDIENTS WELL. POUR INTO PIE CRUST. TOP WITH CHERRY OR TOPPING OF CHOICE. CHILL AND SERVE.NOTE: DO NOT USE LIGHT OR FAT FREE COOL WHIP OR CREAM CHEESE. KATHY E

BANANA SPLIT DESSERT

1 (1 LB.) BOX CONFECTIONERS SUGAR1 LB. BUTTER OR MARGARINE, VERY SOFT(LET SIT AT ROOM TEMPERATURE FOR ABOUT 3 OR SO HOURS)3 OR 4 MED. BANANAS, SLICED THIN1 MED. CAN CRUSHED PINEAPPLE, WELL DRAINED1 CONTAINER COOL WHIP

1 BOX GRAHAM CRACKER CRUMBS

TOPPING: CHOPPED CHERRIES, WELL DRAINEDMELTED OR CHOPPED CHOCOLATE CHIPSCHOPPED PECANS

MELT 2 STICKS OF BUTTER OR MARGARINE. MIX WITH GRAHAM CRACKER CRUMBS, UNTIL CRUMBS ARE MOIST AND SPREAD EVENLY IN THE BOTTOM OF A 9X12 BAKING PAN. THIS WILL BE YOUR CRUST. THE AMOUNT OF CRUMBS USED WILL DEPEND ON HOW THIN OR THICK YOU WANT YOUR CRUST.

COMBINE THE 2 STICKS OF VERY SOFT BUTTER AND 1 LB. BOX OF CONFECTIONERS SUGAR. BEAT WITH AN ELECTRIC MIXER, AT MEDIUM SPEED, FOR NO LESS THAN 15 MINUTES, UNTILMIXTURE IS CREAMY. SPREAD THIS ON TOP OF THE CRUST.

PLACE THINLY SLICED BANANAS ON TOP, AS THE THIRD LAYER.

PLACE DRAINED CRUSHED PINEAPPLE ON TOP, AS THE FOURTH LAYER.

SPREAD COOL WHIP EVENLY OVER THE TOP.GARNISH WITH CHOPPED NUTS, DRAINED CHOPPED CHERRIES, CHOPPED CHOCOLATE CHIPS, MELTED CHOCOLATE OR WHATEVER YOU DESIRE. MARY JOE

LEMON YUM YUM

1 ½ STICKS BUTTER, MELTED 1 CUP POWDERED SUGAR2 CUPS PLAIN FLOUR 1 CUP COCONUT1 CUP CHOPPED PECANS 2 PKG. LEMON INSTANT PUDDING 1 LGE. COOL WHIP 1 (8 OZ.) PKG. CREAM CHEESE 3 CUPS MILK

1ST LAYER: MIX FLOUR WITH BUTTER. ADD ½ CUP CHOPPED PECANS AND PLACE IN BOTTOM OF PAN. BAKE 20-30 MINUTES AT 300 DEGREES, UNTIL LIGHT BROWN. COOL.

2ND LAYER: MIX ½ COOL WHIP WITH CREAM CHEESE AND POWDERED SUGAR. SPREAD ON TOP OF FIRST LAYER. SPRINKLE ½ CUP COCONUT AND ½ PECANS.

3RD LAYER: MIX PUDDING BY HAND WITH MILK UNTIL THICKENED AND SPREAD USING REMAINING COOL WHIP. SPRINKLE WITH REMAINING COCONUT AND PECANS.

LEMON POUND CAKE

1 BOX YELLOW CAKE MIX 1 PKG. LEMON JELLO 4 EGGS 2 TSP. ALMOND EXTRACT1/2 CUP COOKING OIL 3/4 CUP WATER1/4 CUP MARGARINE, MELTED & COOLED

BEAT ALL INGREDIENTS TOGETHER FOR 10 MINUTES AT MEDIUM SPEED. GREASE AND FLOUR A TUBE PAN. BAKE FOR 50 TO 60 MINUTES AT 325 DEGREES. LET COOL AND DRIZZLE WITH GLAZE AS FOLLOWS.GLAZE: 1 CUP POWDERED SUGAR MIXED WITH 2 TBSP. LEMON JUICE. BARBARA

PINEAPPLE POUND CAKE

1 BOX PINEAPPLE CAKE MIX1 – 3 OZ. PKG. PINEAPPLE JELLO1 – 8 OZ. CAN CRUSHED PINEAPPLE, UNDRAINED4 EGGS 1 CUP SOUR CREAM

1/3 CUP OIL POWDERED SUGAR FOR DUSTING CAKE

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR A LARGE BUNDT PAN. IN A LARGE MIXING BOWL, MIX ALL INGREDIENTS EXCEPT THE POWDERED SUGAR AND BEAT ON LOW SPEED UNTIL WELL MIXED. THEN BEAT ON MEDIUM SPEED FOR ABOUT 2 MINUTES. POUR INTO PREPARED PAN AND BAKE ABOUT 50 MINUTES UNTIL DONE. COOL ON RACK FOR 10 MINUTES THEN TURN OUT ONTO SERVING PLATE. DUST WITH POWDERED SUGAR OR DRIZZLE WITH GLAZE.

NOTE: YOU CAN ALSO USE THE LEMON CAKE MIX AND THE LEMON JELLO

CREAM CHEESE POUND CAKE

1 CUP MARGARINE, SOFTENED 6 EGGS½ CUP BUTTER, SOFTENED 3 CUPS SIFTED CAKE FLOUR1 (8 OZ.) PKG. CREAM CHEESE, SOFTENED2 TSP. VANILLA EXTRACT 3 CUPS SUGAR

COMBINE FIRST 3 INGREDIENTS. BEAT WELL WITH A HEAVY DUTY MIXER. GRADUALLY ADD SUGAR. BEAT UNTIL LIGHT AND FLUFFY (ABOUT 5 MINUTES). ADD EGGS, ONE AT A TIME; BEAT WELL. ADD FLOUR TO CREAM MIXTURE, BEAT WELL. STIR IN VANILLA. POUR BATTER INTO A WELL GREASED 10” TUBE PAN. BAKE AT 325 DEGREES FOR 1 HOUR 30 MINUTES OR UNTIL CAKE IS DONE. COOL IN PAN 10 MINUTES BEFORE REMOVING.

CHOCOLATE POUND CAKE

2 STICKS BUTTER OR MARGARINE, SOFTENED½ CUP SHORTENING 3 CUPS SUGAR

6 EGGS 3 CUPS ALL PURPOSE FLOUR½ CUP COCOA 1 TSP. BAKING POWDER½ TSP. SALT 1 TSP. VANILLA1 ½ CUPS EVAPORATED MILK OR HALF & HALF

CREAM BUTTER AND SHORTENING TOGETHER. SLOWLY ADD THE SUGAR AND BEAT UNTIL MIXTURE IS FLUFFY. ADD THE EGGS, ONE AT A TIME, BEATING WELL BETWEEN EACH ADDITION. SIFT DRY INGREDIENTS TOGETHER AND ADD ALTERNATELY TO THE BATTER WITH THE MILK; MIX WELL. ADD VANILLA AND MIX WELL. POUR INTO A GREASED AND FLOURED BUNDT PAN AND BAKE AT 325 DEGREES FOR 70 – 75 MINUTES. COOL COMPLETELY BEFORE FROSTING.

FROSTING:1 STICK BUTTER OR MARGARINE, SOFTENED½ CUP COCOA 1 LB. BOX CONFECTIONERS SUGAR1 TBSP. VANILLA EVAPORATED MILK OR HALF & HALF

CREAM THE BUTTER OR MARGARINE UNTIL FLUFFY. ADD THE COCOA AND MIX WELL. ADD THE SUGAR SLOWLY UNTIL COMBINED WITH THE BUTTER AND COCOA MIXTURE. ADD SMALL AMOUNTS OF MILK UNTIL THE FROSTING IS THE RIGHT SPREADING CONSISTENCY. ADD THE VANILLA AND BEAT UNTIL VERY SMOOTH. SPREAD ON COOLED CAKE.

CHOCOLATE CHIP POUND CAKE

1 BOX YELLOW CAKE MIX WITH PUDDING1 SM. INSTANT CHOCOLATE PUDDING8 OZ. SOUR CREAM 3 EGGS1 TSP. VANILLA ¾ CUP OIL¾ CUP WATER12 OZ. PKG. MILK CHOCOLATE CHIPS

MIX ALL INGREDIENTS, EXCEPT MILK CHOCOLATE CHIPS AND

MIX WELL. STIR IN CHOCOLATE CHIPS AND MIX WELL. POUR INTO A GREASED AND FLOURED BUNDT PAN. BAKE AT 350 DEGREES FOR 50 – 55 MINUTES. COOL APPROXIMATELY 30 – 45 MINUTES. LAURA

GERMAN CHOCOLATE POUND CAKE

1 – 18.25 OZ. GERMAN CHOCOLATE CAKE MIX1 – 15 OZ. TUB COCONUT PECAN FROSTING4 EGGS ½ CUP OIL1 CUP WATER

PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 12 CUP TUBE PAN OR BUNDT PAN. MIX ALL INGREDIENTS, INCLUDING THE ICING, WITH MIXER AT MEDIUM SPEED FOR 2 MINUTES. POUR INTO PREPARED PAN AND BAKE 55 – 60 MNUTES. REMOVE FROM OVEN AND ALLOW TO COOL FOR 10 MINUTES. INVERT ONTO SERVING PLATE AND DUST WITH POWDERED SUGAR.

NOTE: THIS MAKES A LARGE CAKE.

CRACKER PIE

SIFT 4 1/2 CUPS (PLAIN) FLOUR ADD 1 TSP. BAKING POWDER1/4 TSP. SALT 1 1/2 CUPS SHORTENING

BEAT 2 EGGS WITH 1/2 CUP MILK, THEN MIX ALL TOGETHER AND DIVIDE INTO 2 PARTS - TOP AND BOTTOM CRUST. PURCHASED CRUST MAY BE USED!!

FILLING: 6 CUPS WATER, ADD 3 CUPS SUGAR, 6 TSP. CREAM OF TARTAR AND BRING TO A BOIL FOR 3 MINUTES. THEN ADD 72 RITZ CRACKERS AND BOIL FOR 2 MORE MINUTES. DO NOT STIR!!! SET TO COOL, THEN POUR FILLING IN CRUST AND

SPRINKLE WITH CINNAMON AND 1/2 BLOCK MELTED BUTTER OR MARGARINE. PUT ON TOP CRUST AND BAKE FOR 30-40 MINUTES AT 400 DEGREES. AFTER BAKING, WHILE STILL WARM, SPREAD SUGAR FROSTING ON TOP.

FROSTING: 1 1/2 CUPS POWDERED SUGAR1 TSP. VANILLA 1/2 CUP WARM MILK

CREAM INGREDIENTS TOGETHER AND BRUSH ON PIE.

OPTIONAL: USE ICE CREAM OR WHIPPED CREAM FOR TOPPING. BARBARA

WALDORF RED VELVET CAKE

1/2 CUP BUTTER 1 1/2 CUPS SUGAR1 TSP. VANILLA 2 TBSP. COCOA2 1/2 CUPS SIFTED CAKE FLOUR (PLAIN)2 EGGS 1/4 TSP. SALT2 OZ. RED FOOD COLORING 1 CUP BUTTERMILK1 TBSP. VINEGAR 1 TSP. SODA

CREAM THE SHORTENING AND SUGAR, ADD EGGS, BEATEN WELL. MAKE A PASTE OF RED COLORING AND COCOA, ADD TO THE FIRST MIXTURE. ADD SALT AND BUTTERMILK, ALTERNATELYWITH THE FLOUR. ADD VANILLA, DISSOLVE SODA IN VINEGAR AND ADD LAST. BLEND ALL INGREDIENTS AS LITTLE AS POSSIBLE. BAKE IN 2 8" ROUND PANS AT 350 DEGREES FOR 30-40 MINUTES. WHEN LAYERS ARE COOL, SPLIT EACH LAYER INTO 2 LAYERS, HANDLING CAREFULLY, AS THIS IS A VERY DELICATE OPERATION.

FROST THE 4 LAYERS WITH THE FOLLOWING:CREAM 1 CUP BUTTER AND 1 CUP GRANULATED SUGAR. COOK 5 TABLESPOONS FLOUR IN 1 CUP OF MILK UNTIL VERY THICK.

ALLOW TO COOL, THEN COMBINE THE MIXTURES AND 1 TEASPOON VANILLA. USE THE ELECTRIC MIXER FOR THIS. BARBARA

BLACK VELVET CAKE

2 CUPS ALMONDS, SLIVERED AND SLIGHTLY TOASTED12 OZ. CHOCOLATE CHIPS1 BOX DEVILS FOOD CAKE MIX1 – 3 ½ OZ. PKG. CHOCOLATE INSTANT PUDDING4 EGGS 1 CUP SOUR CREAM½ CUP WATER ¼ CUP OIL1 TSP. VANILLA 1 TSP. ALMOND EXTRACT¼ TSP. CINNAMON

SPRINKLE ½ CUP ALMONDS ON BOTTOM OF GREASED 10” TUBE PAN. SET ASIDE REST OF ALMONDS AND CHOCOLATE CHIPS. PLACE REMAINING INGREDIENTS IN MIXER BOWL. BEAT 4 MINUTES. FOLD IN CHIPS AND ALMONDS, THEN POUR INTO PAN. BAKE IN 350 DEGREE OVEN 60 – 70 MINUTES. COOL 15 MINUTES AND REMOVE FROM PAN. SERVE WITH TOPPING OF WHIPPED CREAM IF DESIRED.

CHERRY NUT CAKE

2 1/2 CUPS PLAIN FLOUR, SIFTED 1 1/2 CUPS SUGAR 1 TSP. SALT 3 1/2 TSP. BAKING POWDER1/2 CUP SHORTENING

MIX ALL THESE INGREDIENTS TOGETHER UNTIL FINE.

3/4 CUP MILK 1/4 CUP CHERRY JUICE1 TSP. VANILLA 2 TSP. ALMOND EXTRACT

4 EGG WHITES 18 CHERRIES1/2 CUP CHOPPED PECANS

MIX LIQUIDS AND EGG WHITES WITH DRY INGREDIENTS AND BEAT FOR 2 MINUTES. THEN FOLD IN CHERRIES AND PECANS. BAKE FOR 35 - 40 MINUTES IN 350 DEGREE OVEN OR UNTIL A TOOTHPICK COMES OUT CLEAN.

ICING: 1 BOX POWDERED SUGAR 1 TSP. VANILLA6 1/2 TBSP. CREAM, SCALDED 4 TBSP. BUTTER (SOFT) 4 DROPS RED DYE PINCH OF SALT

CREAM ALL INGREDIENTS TOGETHER SLOWLY TO MAKE SURE CONSISTENCY IS THICK ENOUGH TO SPREAD OVER THE CAKE WITHOUT RUNNING OFF. KEEP REFRIGERATED!! BARBARA

MILLION DOLLAR PIES

2 (8") PREPARED GRAHAM CRACKER CRUSTS1 (3 1/2 OZ.) CAN FLAKED COCONUT1 (14 OZ.) CAN CONDENSED MILK (DO NOT USE EVAPORATED MILK)1 (20 OZ.) CAN CRUSHED PINEAPPLE, WELL DRAINED1 CUP COARSELY CHOPPED PECANS 1/4 CUP LEMON JUICE 1 (8 OZ.) CONTAINER COOL WHIP, THAWED

OPTION: ADD ½ CUP CHOPPED MARASCHINO CHERRIES TO REST OF INGREDIENTS

MIX MILK AND LEMON JUICE. ADD OTHER INGREDIENTS. POUR IN PIE SHELLS. COOL IN REFRIGERATOR FOR AT LEAST 2 HOURS. MARY ANN GOUDEAU

PINEAPPLE PIE

1 LGE. CONTAINER COOL WHIP1 15 OZ. CAN CRUSHED PINEAPPLE, DRAINED1 CUP FLAKED COCONUT 1 CAN CONDENSED MILK¼ CUP LEMON JUICE 1 CUP PECANS, CHOPPED2 GRAHAM CRACKER CRUSTS

MIX INGREDIENTS TOGETHER AND STIR. POUR INTO CRUSTS AND CHILL.

LEMON PIE

1 – 8 OZ. PKG. CREAM CHEESE1 PKG. (4 SERVING SIZE) JELLO LEMON FLAVOR INSTANT PUDDING & PIE FILLING 1 CUP COLD MILK2 TSP. GRATED LEMON PEEL2 CUPS THAWED COOL WHIP WHIPPED TOPPING, DIVIDED1 GRAHAM CRACKER PIE CRUST

BEAT CREAM CHEESE, DRY PUDDING MIX, MILK AND LEMON PEEL IN A LARGE BOWL WITH WIRE WHISK UNTIL WELL BLENDED. GENTLY STIR IN 1 CUP OF WHIPPED TOPPING. SPOON INTO CRUST. TOP WITH REMAINING 1 CUP WHIPPED TOPPING. REFRIGERATE 4 HOURS OR UNTIL FIRM. TOP WITH YOUR CHOICE OF FRUIT. STORE LEFTOVER PIE IN REFRIGERATOR.

LEMON ICE CREAM

3 OZ. PKG. CREAM CHEESE 3 CUPS GRANULATED SUGAR1 PKG. LEMON GELATIN 2 CUPS HALF & HALF2/3 CUP LEMON JUICE 1 TSP. VANILLA EXTRACT

½ TSP. LEMON EXTRACT1 CUP WHIPPING CREAM, WHIPPED10 CUPS MILK YELLOW FOOD COLORING

IN A MIXING BOWL, COMBINE CREAM CHEESE, SUGAR AND GELATIN THEN MIX WELL. ADD CREAM, LEMON JUICE AND EXTRACTS AND BEAT UNTIL SMOOTH THEN FOLD IN WHIPPED CREAM. STIR IN ENOUGH MILK TO MEASURE 1 GALLON THEN ADD FOOD COLORING. FREEZE BATCHES IN ICE CREAM FREEZER, ACCORDING TO MANUFACTURER’S INSTRUCTIONS. REFRIGERATE EXTRA MIX UNTIL IT CAN BE FROZEN. ALLOW TO RIPEN IN ICE CREAM FREEZER FOR 2 – 4 HOURS BEFORE SERVING.

MAGIC COOKIE BARS

1/2 CUP MARGARINE OR BUTTER 1 1/2 CUPS GRAHAM CRACKER CRUMBS1 (14 OZ.) CAN CONDENSED MILK 1 CUP SEMI-SWEET CHOCOLATE CHIPS 1 (3 1/2 OZ.) CAN FLAKED COCONUT 1 CUP CHOPPED NUTS

PREHEAT OVEN TO 350 DEGREES. IN 13X9 INCH BAKING PAN, MELT MARGARINE IN OVEN. SPRINKLE CRUMBS OVER MARGARINE; POUR CONDENSED MILK EVENLY OVER CRUMBS. SPRINKLE WITH CHIPS THEN COCONUT AND NUTS; PRESS DOWN FIRMLY. BAKE 25 TO 30 MINUTES OR UNTIL LIGHTLY BROWNED. COOL. CHILL THOROUGHLY IF DESIRED. CUT INTO BARS. MAKES 36 BARS.

PINA COLADA CHEESECAKE

GRAHAM CRACKER CRUST

1 ENVELOPE UNFLAVORED GELATIN 1/4 CUP COLD WATER1 (8 OZ.) PKG. CREAM CHEESE, SOFTENED1/2 CUP SUGAR 1 (8 OZ.) CAN CRUSHED PINEAPPLE RUM 1/4 CUP TOASTED COCONUT1 CUP WHIPPING CREAM, WHIPPED

SOFTEN GELATIN IN WATER; STIR OVER LOW HEAT UNTIL DISSOLVED. COMBINE CREAM CHEESE AND SUGAR, MIXING AT MEDIUM SPEED ON ELECTRIC MIXER UNTIL WELL BLENDED. DRAIN PINEAPPLE, RESERVING LIQUID. ADD ENOUGH RUM TO RESERVED LIQUID TO MEASURE 3/4 CUP. GRADUALLY ADD GELATIN AND COMBINED RUM MIXTURE TO CREAM CHEESE, MIXING UNTIL BLENDED. CHILL UNTIL MIXTURE IS THICKENED BUT NOT SET. FOLD IN WHIPPING CREAM AND PINEAPPLE; POUR OVER CRUST. CHILL UNTIL FIRM. SPRINKLE WITH COCONUT. SERVES: 8.

PINEAPPLE CHEESECAKE

1 SM. CAN CRUSHED PINEAPPLE1 – 3 OZ. PKG. LEMON JELLO 1 – 8 OZ. PKG. CREAM CHEESE1 SM. CAN EVAPORATED MILK ½ CUP SUGAR1 TSP. LEMON JUICE¼ LB. GRAHAM CRACKER CRUMBS1 STICK OLEO ½ CUP SUGAR

BRING CRUSHED PINEAPPLE TO A BOIL. ADD LEMON JELLO, SET ASIDE TO COOL AND THICKEN. MIX CREAM CHEESE, ½ CUP SUGAR AND VANILLA TOGETHER. ADD JELLO PINEAPPLE MIXTURE. WHIP EVAPORATED MILK WITH LEMON JUICE UNTIL THICK. ADD PINEAPPLE JELLO CHEESE MIXTURE TO WHIPPED MILK. BLEND WELL AND POUR INTO GRAHAM CRACKER CRUST MADE WITH ½ CUP SUGAR, OLEO AND GRAHAM CRACKER

CRUMBS. CHILL.

LEMON TORTE

1 (6 ½ OZ.) PKG. VANILLA WAFERS 1 EGG, SEPARATED½ CUP BUTTER OR OLEO VANILLA1 CAN CONDENSED MILK 3 EGG WHITES¾ CUP LEMON JUICE 1 TSP. CREAM OF TARTARGRATED PEEL OF ½ LEMON 1 TSP. SUGAR

CRUSH WAFERS. MELT BUTTER AND MIX WITH WAFERS TILL WELL DISTRIBUTED. PAT INTO 9 INCH PIE PLATE AND SET ASIDE. COMBINE CONDENSED MILK, LEMON JUICE, PEEL, YOLK AND DASH OF VANILLA IN BOWL. BEAT UNTIL BRIGHT YELLOW IN COLOR. TURN INTO PREPARED PIE CRUST. BEAT WHITES (4 IN ALL) WITH TARTAR, SUGAR AND 1 TEASPOON VANILLA TILL MERINGUE IS FORMED. SPREAD OVER PIE, FORMING PEAKS WITH SPATULA. BAKE AT 450 DEGREES UNTIL MERINGUE IS BROWNED. COOL, THEN REFRIGERATE TILL THOROUGHLY CHILLED. GARNISH WITH THIN LEMON SLICES.

TRIPLE LAYER COOKIE BARS

1/2 CUP BUTTER OR MARGARINE1 1/2 CUPS GRAHAM CRACKER CRUMBS1 (7 OZ.) PKG. FLAKED COCONUT1 (14 OZ.) CAN CONDENSED MILK (NOT EVAPORATED MILK)1 (12 OZ.) PKG. SEMI-SWEET CHOCOLATE CHIPS1/2 CUP CREAMY PEANUT BUTTER

PREHEAT OVEN TO 350 DEGREES. IN 13X9 INCH BAKING PAN, MELT MARGARINE IN OVEN. SPRINKLE CRUMBS EVENLY OVER MARGARINE. TOP EVENLY WITH COCONUT THEN CONDENSED MILK. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED. IN SMALL SAUCEPAN, OVER LOW HEAT, MELT CHIPS WITH PEANUT BUTTER. SPREAD EVENLY OVER HOT COCONUT LAYER. COOL 30 MINUTES. CHILL THOROUGHLY. CUT INTO BARS. MAKES 36 BARS.

ITALIAN CREAM CHEESE CAKE

CAKE: 4 EGGS1 PKG. DUNCAN HINES YELLOW CAKE MIX1 LGE. PKG. FRENCH VANILLA INSTANT PUDDING 1/2 CUP CRISCO OIL 1 CUP WATER1 CUP CHOPPED PECANS 1 1/2 CUP COCONUT FLAKES

ICING: 1 PKG. POWDERED SUGAR1 PKG. (LGE.) CREAM CHEESE, ROOM TEMP.1 STICK BUTTER, ROOM TEMP. 1 TSP. VANILLA 1/2 CUP CHOPPED PECANS

PREHEAT OVEN TO 325 DEGREES. GREASE 2 (9 INCH) CAKE PANS. MIX CAKE INGREDIENTS TOGETHER AND PUT IN WELL-GREASED PAN. BAKE FOR 35 MINUTES OR UNTIL DONE. LET CAKE COOL. ICING: CREAM TOGETHER BUTTER AND CREAM CHEESE. ADD VANILLA AND PECANS; MIX WELL. GRADUALLY ADD POWDERED SUGAR, A LITTLE AT A TIME. MIX ALL INGREDIENTS TOGETHER; SPREAD ICING ON BOTH LAYERS OF COOL CAKE.

CHEESE CRUNCHERS

1 (12 OZ.) PKG. BUTTERSCOTCH FLAVORED MORSELS6 TBSP. BUTTER 2 CUPS GRAHAM CRACKER CRUMBS2 CUPS CHOPPED WALNUTS2 (8 OZ.) PKG. CREAM CHEESE, SOFTENED1/2 CUP SUGAR 4 EGGS1/4 CUP ALL-PURPOSE FLOUR 2 TBSP. LEMON JUICE

PREHEAT OVEN TO 350 DEGREES. COMBINE OVER HOT (NOT BOILING) WATER - BUTTERSCOTCH FLAVORED MORSELS AND BUTTER; STIR UNTIL MORSELS ARE MELTED AND MIXTURE IS SMOOTH. TRANSFER TO LARGE BOWL; STIR IN GRAHAM CRACKER CRUMBS AND WALNUTS WITH A FORK UNTIL MIXTURE RESEMBLES FINE CRUMBS. RESERVE 2 CUPS CRUMB MIXTURE FOR TOPPING. PRESS REMAINING MIXTURE INTO UNGREASED 15 1/2X10 1/2X1" BAKING PAN. BAKE AT 350 DEGREES FOR 12 MINUTES. IN LARGE BOWL, COMBINE CREAM CHEESE AND SUGAR; BEAT UNTIL CREAMY. ADD EGGS, 1 AT A TIME, BEATING WELL AFTER EACH ADDITION. BLEND IN FLOUR AND LEMON JUICE. POUR EVENLY OVER HOT BAKED CRUST. SPRINKLE RESERVED CRUMB MIXTURE ON TOP. BAKE AT 350 DEGREES FOR 25 MINUTES. COOL COMPLETELY. CUT INTO 2X1 INCH BARS. CHILL BEFORE SERVING.

CHOCOLATE MACAROON SQUARES

TOPPING: 1 (14 OZ.) CAN SWEETENED CONDENSED MILK1 TSP. VANILLA EXTRACT 1 EGG1 (3 1/2 OZ.) CAN (1 1/3 CUPS) FLAKED COCONUT, DIVIDED1 CUP CHOPPED PECANS1 (6 OZ.) PKG. SEMI-SWEET CHOCOLATE MORSELS

BASE: 1 (18 1/2 OZ.) BOX CHOCOLATE CAKE MIX 1/3 CUP BUTTER, SOFTENED 1 EGGTOPPING: IN LARGE BOWL, COMBINE SWEETENED CONDENSED MILK, VANILLA EXTRACT AND EGG; BEAT UNTIL WELL BLENDED. STIR IN 1 CUP COCONUT, PECANS AND SEMI-SWEET

CHOCOLATE MORSELS. SET ASIDE.

BASE: PREHEAT OVEN TO 350 DEGREES. IN LARGE BOWL, COMBINE CAKE MIX, BUTTER AND EGG; MIX UNTIL CRUMBLY. PRESS INTO GREASED 13X9 INCH BAKING PAN.

SPREAD TOPPING OVER BASE. SPRINKLE REMAINING 1/3 CUP COCONUT ON TOP. BAKE AT 350 DEGREES FOR 30-40 MINUTES.

NOTE: CENTER MAY APPEAR LOOSE BUT WILL SET UPON COOLING. COOL COMPLETELY. CUT INTO 2 INCH SQUARES. MAKES 2 DOZEN 2 INCH SQUARES.

ITALIAN BREAD PUDDING

1 LOAF ITALIAN BREAD 2 CUPS MILK OR HALF & HALF3 EGGS ½ CUP BROWN SUGAR½ CUP BUTTER4 TBSP. HAZELNUT-CHOCOLATE PASTE

PREHEAT OVEN TO 350 DEGREES. TEAR BREAD INTO VERY SMALL PIECES AND PLACE IN A BOWL. WHIP ALL THE OTHER INGREDIENTS IN A BLENDER AND POUR OVER BREAD PIECES. LET SOAK THOROUGHLY FOR AT LEAST 30 MINUTES. POUR INTO A BUTTERED 8 OR 9 INCH SQUARE OR ROUND BAKING PAN AND BAKE FOR 45 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. MAKES 8-12 SERVINGS.

NOTE: HAZELNUT-CHOCOLATE PASTE, BRAND NAME “NUTELLA” IS

FOUND IN SOME SUPERMARKETS WITH THE PEANUT BUTTERS.

BANANAS FOSTER BREAD PUDDING

2 EGGS 2 CUPS MILK1 1/4 CUPS SUGAR PINCH GROUND NUTMEGPINCH GROUND ALLSPICE PINCH GROUND CINNAMON1 CUP BANANA LIQUEUR 2 TBSP. VANILLA EXTRACT1/2 LB. STALE BREAD 1/2 LB. BANANAS, PUREED2 TBSP. BUTTER

PREHEAT OVEN TO 350 DEGREES. BEAT THE EGGS THEN ADD THE MILK, SUGAR, SPICES, LIQUEUR AND VANILLA AND BEAT UNTIL THOROUGHLY COMBINED. TEAR OR CUT THE BREAD INTO MEDIUM SIZED PIECES; PLACE IN A LARGE BOWL AND COVER WITH THE CUSTARD MIXTURE. ADD THE PUREED BANANAS AND STIR TO MIX. POUR INTO A BUTTERED 8X10 INCH PAN OR BAKING DISH, ABOUT 2 INCHES DEEP. TOP WITH DOTS OF BUTTER. BAKE FOR 1 HOUR OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. SERVES 12.

FUDGY BREAD PUDDING

5 OZ. MILK CHOCOLATE CHIPS 1 TBSP. VANILLA3 OZ. SEMI-SWEET BAKING CHOCOLATE2 ½ CUPS HEAVY CREAM 3 CUPS MILK2 EGGS ½ CUP HERSHEYS COCOA4 EGG YOLKS 1 ½ LOAVES FRENCH BREAD2 ½ CUPS SUGAR

HEAT MILK CHOCOLATE AND SEMI-SWEET CHOCOLATE IN DOUBLE BOILER. WHIP EGGS AND YOLKS WITH MIXER TILL PALE. ADD 1 ½ CUPS SUGAR AND WHIP TILL SUGAR IS

COMPLETELY DISSOLVED. ADD VANILLA. WHILE EGGS ARE WHIPPING, HEAT HEAVY CREAM AND LET SIMMER. SLOWLY ADD TO EGG MIXTURE. WHIP IN MELTED CHOCOLATE TO CREAM-EGG MIXTURE WITH WIRE WHIP UNTIL SMOOTH. POUR PUDDING INTO 6 QUART BOWL. SET BOWL IN ICE BATH. PLACE 3 CUPS MILK, 1 CUP SUGAR AND ½ CUP COCOA INTO A 6 QUART THICK BOTTOM SAUCEPAN AND HEAT TILL CHOCOLATE AND SUGAR DISSOLVE. CUT BREAD LOAVES INTO ¼ INCH CUBES (NO CRUSTS). PLACE CRUMBS IN A 6 QUART BOWL. ADD MILK MIXTURE AND PUDDING TO CRUMBS AND STIR TILL THOROUGHLY SOAKED. LINE 4 INCH DEEP, 6X8 INCH PAN WITH ALUMINUM FOIL AND POUR MIXTURE IN. COVER PAN WITH FOIL PLACE PAN INTO A FULL SIZE PAN THAT IS ½ FULL OF HOT

WATER. BAKE AT 350 DEGREES FOR 3 HOURS. CHILL 4 HOURS AND CUT INTO 6 PIECES.

BANANA PUDDING

1 BOX VANILLA WAFERS 1 BUNCH BANANAS2 CUPS MILK1 (5 OZ.) BOX INSTANT FRENCH VANILLA PUDDING1 (8 OZ.) PKG. CREAM CHEESE, SOFTENED1 (14 OZ.) CAN CONDENSED MILK1 (12 OZ.) CONTAINER FROZEN WHIPPED TOPPING, THAWED

LINE THE BOTTOM OF A 13X9X2” DISH WITH VANILLA WAFERS AND LAYER BANANAS ON TOP. IN A BOWL, COMBINE THE MILK AND PUDDING MIX. BLEND WELL. USING ANOTHER BOWL, COMBINE THE CREAM CHEESE AND MILK TOGETHER. MIX UNTIL SMOOTH. FOLD THE WHIPPED TOPPING INTO THE CREAM CHEESE MIXTURE. ADD THE CREAM CHEESE MIXTURE TO THE PUDDING MIXTURE AND STIR UNTIL WELL BLENDED. POUR THE MIXTURE OVER THE COOKIES AND BANANAS. COVER WITH THE REMAINING COOKES. REFRIGERATE UNTIL READY TO SERVE.

BANANAS FOSTER SAUCE

2 STICKS BUTTER 1/2 LB. BROWN SUGAR1/2 TSP. GROUND CINNAMON 2 TSP. VANILLA EXTRACT1/2 CUP BANANA LIQUEUR 1/4 CUP RUM 2 BANANAS SLICED

COOK THE BUTTER, SUGAR AND CINNAMON UNTIL THE BUTTER IS MELTED AND THE SUGAR DISSOLVES. ADD THE LIQUORS. REMOVE FROM HEAT. STIR THE BANANAS INTO THE HOT MIXTURE TO COOK FOR 5 MINUTES. POUR THE SAUCE OVER THE BREAD PUDDING AND SERVE.

BANANA BLUEBERRY PIE

1 (8 OZ.) CREAM CHEESE 1 (3 OZ.) CREAM CHEESE8 OZ. SUGAR 1 ½ (8 OZ.) COOL WHIP OR 1 (12 OZ.) COOL WHIP1 CAN BLUEBERRY PIE FILLING 4 – 5 BANANAS2 GRAHAM CRACKER OR VANILLA WAFER CRUSTS (LARGER SIZE IS OK TOO) LEMON JUICE

SLICE BANANAS AND COAT WITH A LITTLE LEMON JUICE. BLEND CREAM CHEESE AND SUGAR TILL WELL MIXED. STIR IN COOL WHIP. PUT BANANA SLICES IN PIE SHELLS. LAYER CREAM CHEESE/COOL WHIP MIXTURE ON TOP. TOP WITH ½ CAN BLUEBERRY PIE FILLING PER PIE. MAKES 2 PIES.

CASSATA

1 PKG. WHITE CAKE MIX4 OR 5 PKG. INSTANT VANILLA PUDDING

8 OR 10 CUPS MILK 5 - 6 CHOCOLATE HERSHEY BARS (GRATED)1 CUP CHOPPED PECANS 1 MED. JAR CHERRIES

BAKE CAKE AND COOL. CUT IN PIECES AND SPLIT IN THIN SLICES. LINE BOTTOM OF DEEP CASSEROLE DISH WITH CAKE. POUR HALF OF PUDDING OVER CAKE. SPRINKLE HALF OF GRATED CHOCOLATE, HALF PECANS AND HALF CHERRIES. PUT REST OF CAKE, PUDDING, CHOCOLATE, PECANS AND CHERRIES. KEEP REFRIGERATED. SERVE COLD. VERY LIGHT DESSERT.

UPSIDE DOWN PECAN APPLE PIE

1 CUP CHOPPED PECANS ¼ CUP SUGAR½ CUP BROWN SUGAR 2 TBSP. FLOUR½ CUP MELTED BUTTER ½ TSP. CINNAMON1/3 TSP. NUTMEG1 PKG. REFRIGERATED PIE CRUST6 CUPS GRANNY SMITH APPLES, SLICED THIN

MIX PECANS, BROWN SUGAR AND BUTTER. SPREAD OVER THE BOTTOM OF A 9” PIE PAN. IN A LARGE BOWL, COMBINE APPLES, SUGAR, FLOUR, CINNAMON AND NUTMEG. LAYER PIE CRUST OVER PECAN MIXTURE. SPOON APPLE MIXTURE INTO PIE CRUST. TOP WITH REMAINING CRUST. BAKE AT 350 DEGREES FOR 40 – 45 MINUTES. COVER EDGE OF CRUST WITH FOIL AFTER BAKING 15 – 20 MINUTES. COOL PIE UPRIGHT FOR 5 MINUTES, THEN INVERT PIE. COOL 1 HOUR BEFORE SERVING.

CHOCOLATE PECAN PIE

1 CUP SUGAR 1 TSP. VANILLA1/2 CUP UNSALTED BUTTER, MELTED 1 CUP LIGHT CORN SYRUP1/4 TSP. SALT 4 EGGS, SLIGHTLY BEATEN1 CUP PECAN PIECES 1 CUP CHOCOLATE CHIPS

PASTRY FOR 10 INCH PIE

PREHEAT OVEN TO 375 DEGREES. BLEND SUGAR AND BUTTER. ADD CORN SYRUP, SALT, VANILLA AND EGGS AND MIX WELL. STIR IN PECANS AND CHOCOLATE CHIPS AND POUR INTO PIE SHELL. BAKE APPROXIMATELY ONE HOUR AND 15 MINUTES OR UNTIL FILLING IS SET AND PIE IS BROWNED ON TOP. SERVES 8. BARBARA JEAN

OLD FASHIONED CHOCOLATE PIE

2 SQUARES (2 OZ.) CHOCOLATE½ CUP (1 STICK) BUTTER 1 CUP SUGAR2 EGGS, BEATEN 1 9” UNBAKED PIE CRUST

PREHEAT OVEN TO 375 DEGREES. MELT THE CHOCOLATE AND BUTTER TOGETHER IN A HEAVY SAUCEPAN OVER LOW HEAT. REMOVE THE PAN FROM THE HEAT AND ADD THE SUGAR, THEN THE EGGS, BEAT WELL. POUR THE FILLING INTO THE PIE CRUST AND BAKE FOR 25 MINUTES OR UNTIL JUST SET. SERVE WARM OR COLD, WITH ICE CREAM OR WHIPPED CREAM.

PECAN TASSIES

CRUST:¼ LB. BUTTER 1 CUP FLOUR3 OZ. CREAM CHEESEMIX TOGETHER AND FORM IN PANS. MAKES 24 TASSIE CUPS.

FILLING:2 TBSP. BUTTER ¼ CUP BROWN SUGAR½ TSP. VANILLA 1 EGG1/3 CUP CORN SYRUP 1/3 CUP CHOPPED PECANS

FILL THE CUPS AND BAKE IN A 375 DEGREE OVEN FOR 20 MINUTES.

SNICKERS PIE

4 – 2.07 OZ. SNICKERS BARS1 – 8 OZ. CONTAINER COOL WHIP, THAWED1 – 8 OZ. PKG. CREAM CHEESE, SOFTENED1 GRAHAM CRACKER PIE CRUST

PLACE THE SNICKERS BARS IN THE FREEZER FOR 4 HOURS OR MORE. PEEL PAPER OFF 3 SNICKERS BARS AND PLACE IN A RECLOSABLE PLASTIC BAG. REMOVE PAPER FROM THE LAST SNICKERS BAR AND PLACE IN ANOTHER RECLOSABLE PLASTIC BAG. BEAT BOTH BAGS WITH A HAMMER UNTIL THE CANDY BARS ARE CRUSHED INTO SMALL PIECES. PUT THE COOL WHIP, CONTENTS OF THE BAG WITH THE 3 BARS AND THE SOFTENED CREAM CHEESE IN A BOWL AND MIX WELL. POUR INTO PIE CRUST. TOP WITH THE CONTENTS OF THE REMAINING PLASTIC BAG. COVER AND REFRIGERATE UNTIL READY TO SERVE.

SNICKER BAR CAKE

1 BOX GERMAN CHOCOLATE CAKE MIX1 PKG. KRAFT CARAMELS 1 STICK OLEO OR BUTTER1 TBSP. MILK ¾ CUP CHOCOLATE CHIPS1 CUP CHOPPED PEANUTS

MIX CAKE ACCORDING TO BOX DIRECTIONS. POUR HALF OF THE BATTER INTO GREASED 9 X 13” PAN. BAKE 20 MINUTES AT 350 DEGREES. MELT CARAMELS WITH OLEO/BUTTER AND MILK IN POT. POUR OVER THE BAKED CAKE. SPRINKLE CHOCOLATE

CHIPS OVER CAKE. SPRINKLE WITH CHOPPED NUTS. DOT WITH REMAINING CAKE MIX ON TOP. BAKE AN ADDITIONAL 20 MINUTES AT 350 DEGREES. REMOVE FROM OVEN. DOES NOT NEED ANY ICING.

LEMON MERINGUE PIE

1 CRUMB OR PASTRY 8” PIE SHELL1 (14 OZ.) CAN SWEETENED CONDENSED MILK½ CUP LEMON JUICE 1 TSP. LEMON PEEL, GRATED2 EGG YOLKS

BLEND CONDENSED MILK, LEMON JUICE, LEMON PEEL AND EGG YOLKS UNTIL THICKENED. FILL PIE SHELL.

MERINGUE:2 EGG WHITES, AT ROOM TEMPERATURE¼ TSP. CREAM OF TARTAR ¼ CUP SUGAR

WHIP EGG WHITES WITH CREAM OF TARTAR UNTIL THEY HOLD A SOFT PEAK. GRADUALLY WHIP SUGAR INTO MIXTURE. CONTINUE TO WHIP JUST UNTIL WHITE HOLDS A FIRM PEAK. PILE ONTO PIE FILLING AND SEAL TO EDGE OF PIE SHELL. BAKE IN 325 DEGREE OVEN UNTIL TOP IS GOLDEN BROWN, ABOUT 15 MINUTES.

EASY CARAMEL-PECAN BARS

1 (18 OZ.) ROLL REFRIGERATED SUGAR COOKIES¾ CUP CARAMEL ICE CREAM TOPPING2 TBSP. ALL-PURPOSE FLOUR 1 CUP PECAN PIECES1 CUP FLAKED COCONUT

1 CUP (6 OZ. PKG.) CHOCOLATE CHIPS

HEAT OVEN TO 375 DEGREES. SPRAY 13X9 INCH PAN WITH PAM. CUT COOKIE DOUGH INTO ½” SLICES. ARRANGE SLICES IN BOTTOM OF SPRAYED PAN. WITH FLOURED FINGERS, PRESS DOUGH EVENLY TO FORM CRUST. BAKE AT 350 DEGREES FOR 10 – 15 MINUTES OR UNTIL LIGHT GOLDEN BROWN. MEANWHILE, IN GLASS MEASURING CUP, COMBINE CARAMEL TOPPING AND FLOUR, BLEND UNTIL SMOOTH. REMOVE PAN FROM OVEN. SPRINKLE PARTIALLY BAKED CRUST WITH PECANS, COCONUT AND CHOCOLATE CHIPS. DRIZZLE WITH CARAMEL MIXTURE. RETURN TO OVEN AND BAKE AN ADDITIONAL 15 – 20 MINUTES OR UNTIL TOPPING IS BUBBLY. COOL 1 ½ HOURS OR UNTIL COMPLETELY COOLED. CUT INTO BARS. MAKES 36 BARS.

PECAN PIE

1 (9") DEEP DISH PIE CRUST, FROZEN OR 1 YOU MAKE2/3 CUP SUGAR 1/2 TSP. SALT1/3 CUP BUTTER OR MARGARINE, MELTED1 CUP DARK CORN SYRUP 3 EGGS1 CUP PECAN HALVES OR PIECES

BEAT EGGS, SUGAR, SALT, BUTTER AND CORN SYRUP. STIR IN PECANS. POUR INTO PIE CRUST AND BAKE AT 375 DEGREES FOR 40 - 50 MINUTES OR UNTIL FILLING IS SET. MARILYN

PECAN PIE SUPREME BARS

CRUST:1 BOX YELLOW CAKE MIX (LESS 2/3 CUP MIX)½ CUP BUTTER 1 EGG

COMBINE AND MIX UNTIL CRUMBLY. PRESS INTO GREASED 9X13 INCH PAN. BAKE AT 350 DEGREES FOR 15 – 20 MINUTES.

FILLING:2/3 CUP CAKE MIX 3 EGGS1 ½ CUPS KARO SYRUP 2 CUPS PECANS1 TSP. VANILLA

COMBINE AND BEAT FOR 2 MINUTES. POUR OVER CRUST. SPRINKLE PECANS ON TOP. BAKE AT 350 DEGRESS FOR 30 – 35 MINUTES.

MYSTERY PECAN PIE

1 (8 OZ.) PKG. CREAM CHEESE 1/3 CUP PLUS 1/4 CUP SUGAR 1/4 TSP. SALT 2 TSP. VANILLA 4 EGGS 1 (9 OR 10") PIE SHELL, UNBAKED1 1/4 CUPS CHOPPED PECANS 1 CUP LIGHT CORN SYRUP

COMBINE CREAM CHEESE, 1/3 CUP SUGAR, SALT, 1 TSP. VANILLA AND 1 EGG. POUR INTO PIE SHELL. SPRINKLE WITH PECANS. COMBINE REMAINING EGGS, SUGAR, VANILLA AND SYRUP. POUR OVER PECANS. BAKE AT 375 DEGREES FOR 35 -40 MINUTES UNTIL CENTER IS FIRM. MARILYN

PECAN PIE MINI MUFFINS

1 CUP PACKED BROWN SUGAR ½ CUP FLOUR1 CUP CHOPPED PECANS2/3 CUP BUTTER, MELTED (NO SUBSTITUTES)2 EGGS, BEATEN

IN A BOWL, MIX BROWN SUGAR, FLOUR AND PECANS. SET ASIDE. COMBINE MELTED BUTTER AND EGGS. MIX WELL. STIR INTO FLOUR MIXTURE JUST UNTIL MOISTENED. FILL GREASED AND FLOURED MUFFIN TINS 2/3 FULL. BAKE AT 350 DEGREES 20 – 25 MINUTES OR UNTIL TESTED AND DONE. REMOVE IMMEDIATELY TO COOL ON WIRE RACK. MAKES 2 ½ DOZEN.

MEXICAN WEDDING CAKES

1 CUP BUTTER, SOFTENED 1/2 CUP CONFECTIONER'S SUGAR 1 TSP. VANILLA1/4 TSP. SALT2 1/2 CUPS FLOUR (NOT SELF-RISING FLOUR)3/4 CUP FINELY CHOPPED NUTS

PREHEAT OVEN TO 400 DEGREES. MIX THOROUGHLY BUTTER, SUGAR AND VANILLA. WORK IN FLOUR, SALT AND NUTS UNTIL DOUGH HOLDS TOGETHER. SHAPE DOUGH INTO 1 INCH BALLS. PLACE ON UNGREASED COOKIE SHEET. BAKE 10-12 MINUTES OR UNTIL SET BUT NOT BROWN. WHILE WARM, ROLL IN CONFECTIONERS SUGAR. COOL. ROLL IN SUGAR AGAIN. MAKES 4 DOZEN COOKIES. BARBARA JEAN

WHITE CHOCOLATE BROWNIES

1 CUP FLOUR 1/4 TSP. SALT2 EGGS 1/2 CUP SUGAR12 OZ. WHITE CHOCOLATE CHIPS 1 STICK UNSALTED BUTTER, MELTED1 TSP. VANILLA 1 CUP CHOPPED PECANS

PREHEAT OVEN TO 350 DEGREES. BUTTER AND FLOUR 9X9 INCH BAKING PAN. SIFT FLOUR AND SALT AND SET ASIDE IN MIXING BOWL. BEAT EGGS AT HIGH SPEED UNTIL THICKENED.

GRADUALLY ADD SUGAR AND BEAT 3 MINUTES UNTIL THICK. MELT 7 OZ. WHITE CHOCOLATE, BEING CAREFUL NOT TO BURN CHOCOLATE. GENTLY FOLD MELTED CHOCOLATE INTO EGG MIXTURE. ADD FLOUR AND SALT WITH BUTTER AND VANILLA AND MIX THOROUGHLY. FOLD IN REMAINING WHITE CHOCOLATE AND PECANS. POUR BATTER IN PAN AND BAKE APPROXIMATELY 30 MINUTES OR UNTIL JUST DONE; TEST FOR DONENESS WITH TOOTHPICK. COOL AND CUT INTO SQUARES. BARBARA JEAN

NO CHOLESTEROL BROWNIES

¼ CUP CORN OIL MARGARINE 2 EGG WHITES 2 TBSP. UNSWEETENED COCOA ½ CUP SUGAR½ CUP BROWN SUGAR, FIRMLY PACKED 1 TSP. VANILLA EXTRACT¼ CUP WALNUTS, CHOPPED½ CUP ALL PURPOSE FLOUR NONSTICK COOKING SPRAY

MELT THE MARGARINE IN A LARGE BOWL. ADD ALL OTHER INGREDIENTS EXCEPT THE WALNUTS. MIX WELL. STIR IN WALNUTS. SPREAD BATTER EVENLY IN AN 8X8X2 INCH METAL PAN SPRAYED WITH NONSTICK COOKING SPRAY. BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL JUST DONE. THE MIDDLE PORTION SHOULD STILL BE SOFT. COOL BEFORE CUTTING INTO 2 INCH SQUARES. SERVES 16.

BROWNIES

BROWNIES:1 ½ CUP ALL PURPOSE FLOUR 5 TBSP. COCOA2 CUPS SUGAR 4 EGGS2 TSP. VANILLA 1 TSP. SALT

1 CUP OIL 2 PACKS CHOPPED PECANSCOMBINE ALL INGREDIENTS AND BAKE IN 3X19 INCH PAN AT 375 DEGREES FOR 40 MINUTES. LET COOL AND TURN OVER. ICE THE BOTTOM.

ICING:½ BOX POWDERED SUGAR 1 TSP. VANILLA½ STICK OLEO 3 TBSP. COCOA

COMBINE ABOVE INGREDIENTS AND ADD A LITTLE CREAM TO SOFTEN. ICE BROWNIES. PEGGY

AMARETTO PRALINES

2 CUPS GRANULATED SUGAR 1 CUP LIGHT BROWN SUGAR2 TBSP. LIGHT CORN SYRUP 1/4 LB. BUTTER 1/4 TSP. SALT1 CUP BUTTERMILK (AT ROOM TEMPERATURE)4 CUPS PECAN HALVES 1 TSP. VANILLA DASH OF AMARETTO COOKING SPRAY

SPRAY A FOIL-LINED PAN WITH COOKING SPRAY. IN A LARGE POT, COMBINE AND COOK THE SUGARS, CORN SYRUP, BUTTER, BUTTERMILK AND SALT TO 240 DEGREES ON A CANDY THERMOMETER. REMOVE THE POT FROM THE STOVE AND ADD THE PECANS. LET COOL SLIGHTLY. ADD THE VANILLA AND THE AMARETTO AND STIR. SPOON OUT ONTO PREPARED SURFACE. LET COOL COMPLETELY. BREAK APART INTO BITE-SIZED PIECES.BARBARA JEAN

AMARETTO FUDGE

1 (12 OZ.) PKG. CHOCOLATE CHIPS

1 (14 OZ.) CAN CONDENSED MILK ¼ CUP AMARETTO1 TSP. ALMOND FLAVORING ¾ CUP SLICED ALMONDS

MIX CHOCOLATE CHIPS AND MILK IN A BOWL, COVER LOOSELY AND MICROWAVE ON HIGH FOR 3 MINUTES. STIR UNTIL SMOOTH, THEN ADD FLAVORINGS. POUR INTO A GREASED 8” SQUARE PAN THAT HAS BEEN SPRINKLED WITH ALMONDS. LET COOL AND CUT INTO 1” SQUARES.

SPICY WALNUT-RAISIN PIE

3 EGGS 2/3 CUP SUGAR1/2 TSP. SALT 2/3 CUP RAISINS1/2 TSP. GROUND CINNAMON 1/2 TSP. GROUND NUTMEG1/2 TSP. GROUND CLOVES 1 CUP DARK CORN SYRUP1/3 CUP BUTTER, MELTED2/3 CUP COARSELY CHOPPED WALNUTS1 (9 INCH) PIE CRUST

HEAT OVEN TO 375 DEGREES. BEAT ALL INGREDIENTS, EXCEPT WALNUTS AND RAISINS UNTIL WELL BLENDED. STIR IN WALNUTS AND RAISINS AND MIX WELL. POUR INTO PIE PLATE. BAKE UNTIL SET, APPROXIMATELY 50 MINUTES. COOL SLIGHTLY. SERVE WARM OR REFRIGERATE. BARBARA JEAN

FIG PRESERVES

15 CUPS FIGS 5 CUPS SUGAR2 CUPS WATER

COOK FOR TIME REQUIRED TO THICKEN SYRUP, ABOUT 45

MINUTES – 1 HOUR, AND UNTIL FIGS ARE COOKED. WARM PINT JARS IN WARM WATER BEFORE PUTTING PRESERVES IN THEM.

PRALINE CHEESECAKE

1 1/4 CUP CRUSHED GRAHAM CRACKERS1/4 CUP GRANULATED SUGAR 1/4 CUP CHOPPED PECANS 1/4 CUP BUTTER, MELTED3 (8 OZ.) PKG. CREAM CHEESE, SOFTENED1 (5 1/2 OZ.) CAN EVAPORATED MILK2 TBSP. ALL PURPOSE FLOUR 1 1/2 TSP. VANILLA 3 EGGS 1 CUP PECAN HALVES 1 CUP BROWN SUGAR

SAUCE INGREDIENTS:1 CUP DARK CORN SYRUP 1/2 CUP CORNSTARCH2 TBSP. BROWN SUGAR 1 TSP. VANILLA

IN A SMALL MIXING BOWL, COMBINE CRACKER CRUMBS, SUGAR AND CHOPPED PECANS. STIR IN MELTED BUTTER. PRESS CRUMB MIXTURE OVER THE BOTTOM OF A 9-INCH SPRINGFORM PAN. BAKE IN 350 DEGREE OVEN FOR 10 MINUTES. MEANWHILE, BEAT TOGETHER CREAM CHEESE, BROWN SUGAR, EVAPORATED MILK, FLOUR AND VANILLA. ADD EGGS, BEAT JUST UNTIL BLENDED. POUR INTO BAKED CRUST. BAKE IN 350 DEGREE OVEN FOR 50 MINUTES. COOL IN PAN FOR 30 MINUTES, LOOSEN SIDES AND REMOVE RIM FROM PAN. COOL COMPLETELY. ARRANGE NUT HALVES ON TOP OF CHEESECAKE. BEFORE SERVING, COMBINE CORN SYRUP, CORNSTARCH AND THE REMAINING BROWN SUGAR IN A SMALL SAUCEPAN. COOK AND STIR UNTIL THICKENED AND BUBBLY. REMOVE FROM HEAT, STIR IN REMAINING VANILLA. COOL SLIGHTLY. TO SERVE, SPOON SOME OF THE WARM SAUCE OVER THE CHEESECAKE. MAKES 12-14 SERVINGS. BARBARA JEAN

CARAMEL PECAN CHEESECAKE

2 (8 OZ. PKG.) CREAM CHEESE, SOFTENED 1/2 CUP SUGAR1/2 TSP. VANILLA 2 EGGS 20 CARAMELS 2 TBSP. MILK 1/2 CUP CHOPPED PECANS1 (9 INCH) GRAHAM CRACKER CRUMB CRUST

MIX CREAM CHEESE, SUGAR AND VANILLA WITH ELECTRIC MIXER UNTIL WELL BLENDED. ADD EGGS; MIX UNTIL BLENDED. MELT CARAMELS WITH MILK ON LOW HEAT, STIRRING FREQUENTLY UNTIL SMOOTH. STIR IN PECANS. POUR CARAMEL MIXTURE INTO CRUST. TOP WITH CREAM CHEESE BATTER. BAKE AT 350 DEGREES FOR 40 MINUTES OR UNTIL CENTER IS ALMOST SET. COOL. REFRIGERATE 3 HOURS OR OVERNIGHT. MAKES 8 SERVINGS.

PECAN PIE

1 FROZEN PIE CRUST 3 EGGS1 CUP SUGAR 1/2 TSP. SALT2 TBSP. BUTTER, MELTED 1/2 CUP DARK CORN SYRUP1/2 CUP WHIPPING CREAM 1 TSP. VANILLA 1/4 CUP BRANDY 1 CUP PECAN HALVES

HEAT OVEN TO 375 DEGREES. IN A SMALL MIXER BOWL, BEAT EGGS, SUGAR, SALT, BUTTER, CORN SYRUP AND CREAM. STIR IN VANILLA, BRANDY AND PECANS. POUR INTO PIE PAN. BAKE 40 TO 50 MINUTES OR UNTIL FILLING IS SET AND PASTRY IS GOLDEN BROWN. COOL. SERVE WITH WHIPPED CREAM. BARBARA JEAN

FRUIT COCKTAIL CAKE

CAKE: 2 1/4 CUPS WHITE SUGAR 3 EGGS 3 CUPS FLOUR 1 1/4 TSP. BAKING SODA1 LGE. CAN FRUIT COCKTAIL 3 TBSP. BROWN SUGAR 1 CUP CHOPPED PECANS

TOPPING: 1 CUP WHITE SUGAR 1/2 CUP MILK1 STICK OF BUTTER 1 TSP. VANILLA

MIX ALL CAKE INGREDIENTS WELL. POUR IN A 9X13" PAN OR 2 8" SQUARE PANS. SPRINKLE TOP WITH BROWN SUGAR AND THEN WITH CHOPPED PECANS OVER THE BROWN SUGAR. BAKE AT 350 DEGREES FOR 40-45 MINUTES. WHILE CAKE IS BAKING, MAKE THE TOPPING. MIX TOPPING INGREDIENTS IN SMALL SAUCEPAN. LET COME TO BOIL AND STIR FOR 2 MINUTES. POUR SAUCE OVER THE CAKE WHEN IT COMES OUT OF THE OVEN. BARBARA JEAN

BREAD PUDDING WITH WHISKEY SAUCE

1 LOAF FRENCH BREAD 1 QUART MILK3 EGGS (OR EQUIVALENT EGGBEATERS)2 CUPS SUGAR 2 TBSP. VANILLA3 TBSP. MARGARINE 1 CUP RAISINSCINNAMON TO TASTE ½ CUP CREAM

WHISKEY SAUCE: 1 CUP SUGAR1 STICK OF MARGARINE OR BUTTER1 EGG (OR EQUIVALENT EGGBEATERS) 1/3 CUP WHISKEY

BREAD PUDDING - TEAR BREAD INTO PIECES; SOAK BREAD IN MILK. STIR UNTIL WELL MIXED. ADD EGGS, SUGAR, VANILLA,

CREAM, CINNAMON AND RAISINS. STIR AGAIN. POUR 3 TABLESPOONS MELTED MARGARINE INTO 9 X 12" PAN (OR 2 8" SQUARE PANS). POUR BREAD PUDDING MIXTURE INTO PREPARED PAN AND BAKE AT 325 DEGREES FOR 1 HOUR. CUT PUDDING INTO 3" SQUARES TO SERVE AND TOP WITH WHISKEY SAUCE. CAN BE HEATED PRIOR TO SERVING.

WHISKEY SAUCE: COOK SUGAR AND BUTTER ON TOP OF DOUBLE BOILER UNTIL VERY HOT AND SUGAR IS WELL DISSOLVED. ADD WELL BEATEN EGG AND WHIP INTO MIXTURE QUICKLY SO EGG DOES NOT CURDLE. REMOVE FROM HEAT AND ADD WHISKEY. BARBARA JEAN

HOT DOG BUN PUDDING/CUSTARD

6 HOT DOG BUNS 1 STICK BUTTER OR MARGARINE, MELTED3 LGE. EGGS 1 TSP. VANILLA1 ½ CUPS GRANULATED SUGAR2 CUPS MILK

PLACE BUNS ON LIGHTLY GREASED PAN, CRUST SIDE UP. MELT BUTTER AND POUR OVER BUNS. MIX REMAINING INGREDIENTS AND POUR OVER ALL. BAKE AT 350 DEGREES FOR 30 MINUTES.

IMITATION BAKLAVA

1 ½ CUPS BUTTER OR OLEO 1 CUP CHOPPED WALNUTS1 CUP MILK ½ TSP. GROUND CINNAMON2 EGGS, BEATEN 1 CUP PLUS 5 TSP. SUGAR4 CUPS FLOUR ¾ CUP HONEY¾ CUP WATER ½ TSP. SALT4 TSP. BAKING POWDER 1 TSP. LEMON JUICE

MELT BUTTER IN A SAUCEPAN WITH MILK. COOL. STIR IN EGGS. SIFT TOGETHER FLOUR, SALT AND POWDER 3 TIMES. ADD TO EGG MIXTURE. BEAT WELL. MIX NUTS, SPICE AND 5 TEASPOONS SUGAR TOGETHER. ADD TO MIXTURE. SPREAD ON GREASED 13X9 INCH BAKING DISH. BAKE AT 375 DEGREES FOR 20 MINUTES. REDUCE HEAT TO 350 AND CONTINUE BAKING 20-30 MINUTES MORE. REMOVE FROM OVEN AND CUT INTO DIAMOND SHAPES WHILE HOT. BOIL REMAINING 1 CUP SUGAR, HONEY, WATER AND JUICE FOR 5 MINUTES. COOL. POUR OVER CAKE AND SERVE. MAKES ABOUT 12 SERVINGS.

ALTERNATIVE SYRUP: COOK 2 CUPS SUGAR AND 2 CUPS WATER TO SOFT BALL STAGE, THEN ADD JUICE OF 1 LEMON.

MILLION DOLLAR TORTE

FILLING: 1/2 CUP SWEETENED CONDENSED MILK (NOT EVAPORATED)3/4 CUP SEMI-SWEET CHOCOLATE CHIPS

CAKE: 2 EGGS1 PKG. PILLSBURY DEVILS FOOD CAKE MIX2 TSP. CINNAMON 1/3 CUP OIL1 (6 OZ.) CAN LITE SLICED PEARS, DRAINED2 TSP. WATER 3/4 CUP CHOPPED PECANSSAUCE: 1/4 CUP MILK1 (12 OZ.) FAT-FREE BUTTERSCOTCH CARAMEL FUDGE ICE CREAM

TOPPING:1/4 CUP DARK RUM OR TO TASTEHEAT OVEN TO 350 DEGREES. SPRAY 10 INCH SPRINGFORM PAN WITH NONSTICK COOKING SPRAY. IN SMALL SAUCEPAN, COMBINE FILLING INGREDIENTS. COOK OVER MEDIUM LOW HEAT UNTIL CHOCOLATE IS MELTED, STIRRING OCCASIONALLY. IN LARGE BOWL, COMBINE CAKE MIX, CINNAMON AND OIL;

BLEND AT LOW SPEED 30 SECONDS OR UNTIL CRUMBLY (MIXTURE WILL BE DRY). PLACE PEARS IN BLENDER OR FOOD PROCESSOR; COVER AND BLEND UNTIL SMOOTH. IN LARGE BOWL, COMBINE 2 1/2 CUPS CAKE MIXTURE, PUREED PEARS AND EGGS; BEAT AT LOW SPEED UNTIL MOISTENED. BEAT 2 MINUTES AT MEDIUM SPEED. SPREAD BATTER EVENLY IN COATED PAN. DROP FILLING BY SPOONFULLS OVER BATTER. STIR NUTS AND WATER INTO REMAINING CAKE MIX MIXTURE. SPRINKLE OVER FILLING. BAKE AT 350 DEGREES 45 MINUTES OR UNTIL TOP SPRINGS BACK WHEN TOUCHED LIGHTLY IN CENTER. COOL 10 MINUTES. REMOVE SIDES OF PAN. IN A SMALL SAUCEPAN, COMBINE SAUCE INGREDIENTS. COOK OVER MEDIUM HEAT 2 MINUTES, STIRRING OCCASIONALLY. TO SERVE, SPOON WARM SAUCE OVER WEDGE OF TORTE. IF DESIRED, SERVE WITH VANILLA ICE CREAM OR FAT FREE YOGURT. BARBARA JEAN

MARTHA WASHINGTON CANDY

1/2 CUP MARGARINE 1 CAN SWEETENED CONDENSED MILK2 BOXES CONFECTIONERS SUGAR 1 CAN FLAKED COCONUT3 CUPS PECANS, CHOPPED 1 PKG. SEMI-SWEET CHOCOLATE CHIPS

MELT MARGARINE, ADD MILK, SUGAR, COCONUT AND PECANS. MIX AND SHAPE INTO SMALL BALLS. MELT CHOCOLATE CHIPS IN TOP OF DOUBLE BOILER. DIP BALLS INTO CHOCOLATE TO COAT. PLACE IN REFRIGERATOR.

PINA COLADA CAKE

1 YELLOW PUDDING CAKE MIX 1 CUP CRUSHED PINEAPPLE WITH JUICE 1/2 CUP RUM 3 EGGS 2/3 CUP COCONUT

1/3 CUP OIL GLAZE BUNDT OR TUBE PAN

PREHEAT OVEN TO 350 DEGREES. MIX CAKE ACCORDING TO PACKAGE DIRECTIONS, USING PINEAPPLE AND JUICE AND RUM IN PLACE OF THE WATER. FOLD IN COCONUT. POUR INTO PAN AND BAKE 50 - 60 MINUTES. INVERT ON SERVING PLATE.

GLAZE: 1/4 CUP RUM1/3 CUP UNSWEETENED PINEAPPLE JUICE1/2 BOX POWDERED SUGAR SPRINKLE OF SALT

MIX RUM, JUICE AND SALT. ADD POWDERED SUGAR UNTIL DESIRED CONSISTENCY. POUR OVER WARM CAKE. SERVES 12.

PEANUT CRUNCH CRESCENT BARS

8 OZ. CREAM CHEESE, SOFTENED3/4 CUP POWDERED SUGAR 1/2 CUP PEANUT BUTTER 2 TBSP. MILK 1 TSP. VANILLA8 OZ. CAN CRESCENT DINNER ROLLS6 OZ. (1 CUP) SEMI-SWEET CHOCOLATE CHIPS1/2 CUP CHOPPED PEANUTS

HEAT OVEN TO 375 DEGREES. IN MEDIUM BOWL, BLEND CREAM CHEESE, POWDERED SUGAR, PEANUT BUTTER, MILK AND VANILLA UNTIL SMOOTH. UNROLL DOUGH INTO 2 LONG RECTANGLES. PLACE IN UNGREASED 13X9 INCH PAN. PRESS OVER BOTTOM AND 1/2 INCH UP SIDES TO FORM CRUST. SPREAD PEANUT BUTTER MIXTURE OVER CRUST. SPRINKLE WITH CHOCOLATE CHIPS AND PEANUTS. BAKE AT 375 DEGREES FOR 22 TO 27 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. COOL COMPLETELY. REFRIGERATE AT LEAST 2 HOURS BEFORE CUTTING INTO BARS. STORE IN REFRIGERATOR. MAKES 36 BARS.

CHOCOLATE KISS PIE

1 – 12 OZ. PKG. CHOCOLATE KISSES2 OZ. MILK 1 – 8 OZ. PKG. CREAM CHEESE1 – 12 OZ. CARTON FROZEN WHIPPED TOPPING, THAWED1 READY MADE PIE CRUST

REMOVE FOIL WRAPPERS AND MELT KISSES OVER MEDIUM HEAT IN THE MILK. WHEN MELTED, ADD CREAM CHEESE AND STIR UNTIL COMPLETELY MELTED. RAPIDLY STIR IN WHIPPED TOPPING WITH THE HEAT OFF. BE CAREFUL IT DOESN’T BURN. POUR INTO CRUST. REFRIGERATE UNTIL SET. SERVES 6 – 8.

FLUFFY PEANUT BUTTER PIE

¾ CUP PEANUT BUTTER, CREAMY 8 OZ. CREAM CHEESE1 – 14 OZ. CAN CONDENSED MILK 2 TSP. VANILLA EXTRACT1 CUP HEAVY CREAM3 OZ. MILK CHOCOLATE, CHOPPED 2 TBSP. HEAVY CREAM1 CHOCOLATE CRUMB PIE CRUSTS

STIR IN 1 (8 OZ.) CONTAINER OF COOL WHIP. POUR INTO 2 (8 INCH) CRUMB PIE CRUSTS AND FREEZE. AFTER PIES ARE FROZEN, TAKE OUT AND ICE TOPS WITH MORE COOL WHIP. SHAVED CHOCOLATE CAN BE PLACED OVER TOP OF PIES AND REFROZEN FOR EASIER SLICING.

PEANUT BUTTER PUDDING CAKE

1 CUP ROASTED PEANUTS, CHOPPED & DIVIDED1 CUP ALL PURPOSE FLOUR ½ CUP BUTTER, SOFTENED

1/3 CUP CREAMY PEANUT BUTTER1 – 8 OZ. PKG. CREAM CHEESE 1 CUP CONFECTIONERS SUGAR1 – 4.5 OZ. CONTAINER COOL WHIP1 – 3 OZ. PKG. INSTANT VANILLA PUDDING1 – 3 OZ. PKG. INSTANT CHOCOLATE PUDDING2 ¾ CUP MILK 1 – 9 OZ. CONTAINER COOL WHIP1 OZ. CHOCOLATE, GRATED

LAYER 1: IN A SMALL BOWL, THOROUGHLY MIX 2/3 CUP PEANUTS, FLOUR AND SOFTENED BUTTER. PRESS INTO BOTTOM OF 8 X 12” BAKING DISH. BAKE FOR 20 MINUTES AT 350 DEGREES. COOL THOROUGHLY.

LAYER 2: CREAM PEANUT BUTTER AND CREAM CHEESE. ADD SUGAR AND MIX WELL. FOLD IN 4.5 OZ. COOL WHIP. SPREAD OVER COOLED LAYER 1.

LAYER 3: MIX PUDDING WITH MILK UNTIL THICKENED. SPREAD OVER LAYER 2.

LAYER 4: TOP WITH 9 OZ. COOL WHIP. SPRINKLE WITH CHOCOLATE AND 1/3 CUP PEANUTS. CHILL 2 – 3 HOURS. MAKES 12 SERVINGS.

PEANUT BUTTER AND CHOCOLATE PAN COOKIE

¾ CUP CHUNKY PEANUT BUTTER 2 LGE. EGGS1 TSP. VANILLA EXTRACT1 CUP FIRMLY PACKED BROWN SUGAR2 CUPS ALL PURPOSE BAKING FLOUR1 – 12 OZ. PKG. CHOCOLATE MORSELS, DIVIDED

STIR TOGETHER PEANUT BUTTER, EGGS AND VANILLA IN A

LARGE BOWL. STIR IN BROWN SUGAR UNTIL COMBINED. ADD BAKING FLOUR AND ¾ CUP CHOCOLATE MORSELS, STIRRING JUST UNTIL MOISTENED. SPREAD MIXTURE IN A LIGHTLY GREASED 15 X 10 X 9” JELLY ROLL PAN. BAKE AT 325 DEGREES FOR 20 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM OVEN AND SPRINKLE EVENLY WITH REMAINING CHOCOLATE MORSELS. LET STAND 5 MINUTES OR UNTIL CHOCOLATE MELTS. SPREAD MELTED CHOCOLATE EVENLY OVER TOP. CUT INTO SQUARES.

DREAM PIE

¼ CUP TANG 1 CUP SOUR CREAM8 OZ. COOL WHIP (1/2 FOR PIE & ½ FOR TOPPING)1 CAN CONDENSED MILK 1 GRAHAM CRACKER CRUST PIE SHELL

MIX TANG, SOUR CREAM, 4 OZ. COOL WHIP AND CONDENSED MILK TOGETHER. BLEND WELL THEN POUR INTO PIE SHELL. PLACE IN REFRIGERATOR 4 – 6 HOURS BEFORE CUTTING.

CANNOLI PIE

15 OZ. TUB RICOTTA CHEESE 1 CUP POWDERED SUGAR¼ CUP CHOPPED MARASCHINO CHERRIES1/3 CUP CHOPPED ALMONDS¼ CUP CANDIED PINEAPPLE ¼ C UP MINI CHOCOLATE CHIPS9” CHOCOLATE GRAHAM CRACKER CRUST

IN LARGE BOWL BEAT RICOTTA CHEESE AND POWDERED SUGAR UNTIL SMOOTH. STIR IN CHERRIES, ALMONDS AND CHOCOLATE CHIPS. SPOON INTO GRAHAM CRACKER CRUST. COVER AND FREEZE AT LEAST 3 HOURS. REMOVE FROM FREEZER AND ALLOW TO SIT 10 – 15 MINUTES BEFORE CUTTING. COVER AND

STORE LEFTOVERS IN FREEZER. SERVES 8 – 10.

ICE CREAM IN A BAG

1 TBSP. SUGAR ½ CUP HALF & HALF¼ TSP. VANILLA ½ CUP ROCK SALTICE 1 PINT SIZE ZIPLOC BAG1 GALLON SIZE ZIPLOC BAG

COMBINE THE SUGAR, HALF & HALF AND VANILLA IN THE PINT SIZE ZIPLOC BAG AND SEAL TIGHTLY. COMBINE THE ICE AND ROCK SALT IN THE GALLON ZIPLOC BAG. PLACE THE SMALL BAG INSIDE OF THE LARGER BAG AND SEAL. SHAKE THE BAG UNTIL THE MIXTURE TURNS INTO ICE CREAM AND FREEZE UNTIL DESIRED CONSISTENCY.

CREAMY DOUBLE DECKER FUDGE

1 CUP REESES PEANUT BUTTER CHIPS1 (14 OZ.) CAN CONDENSED MILK (NOT EVAPORATED MILK)1 TSP. VANILLA EXTRACT1 CUP (6 OZ.) SEMI-SWEET CHOCOLATE CHIPS

IN 2 CUP GLASS MEASURE WITH HANDLE, COMBINE PEANUT BUTTER CHIPS AND 2/3 CUP CONDENSED MILK. COOK ON HIGH POWER 1 TO 1 1/2 MINUTES, STIRRING AFTER 1 MINUTE, UNTIL CHIPS ARE MELTED AND MIXTURE IS SMOOTH. STIR IN 1/2 TEASPOON VANILLA; SPREAD EVENLY INTO FOIL-LINED 8 INCH SQUARE PAN. IN 2 CUP GLASS MEASURE, COMBINE REMAINING SWEETENED CONDENSED MILK AND CHOCOLATE CHIPS. REPEAT ABOVE MICROWAVE PROCEDURE. STIR IN REMAINING 1/2 TEASPOON VANILLA; SPREAD EVENLY ON PEANUT BUTTER LAYER. CHILL 2 HOURS OR UNTIL FIRM. TURN ONTO CUTTING BOARD; PEEL OFF FOIL AND CUT INTO SQUARES. STORE

COVERED IN REFRIGERATOR.

MISSISSIPPI MUD PIE

1 1/2 STICKS BUTTER 1 SM. PKG. INSTANT VANILLA PUDDING1 ½ CUPS PLAIN FLOUR 8 OZ. CREAM CHEESE1 CUP PECAN PIECES 1 CUP POWDERED SUGAR2 CUPS HALF & HALF 12 OZ. COOL WHIP1 CUP WHIPPING CREAM2 SM. PKGS. INSTANT CHOCOLATE PUDDING

COMBINE SOFTENED BUTTER WITH FLOUR. MIX WELL. ADD PECAN PIECES. MIX AGAIN. PRESS MIXTURE INTO 13X9X2 INCH PAN. BAKE AT 350 DEGREES FOR 25 MINUTES OR UNTIL LIGHTLY BROWN. SET ASIDE AND COOL.IN MIXING BOWL, BLEND SOFTENED CREAM CHEESE, POWDERED SUGAR AND 1 CUP OF COOL WHIP (RESERVE REST FOR TOPPING). SPREAD THIS MIXTURE OVER THE COOLED CRUST.WITH MIXER, BLEND THE WHIPPING CREAM, HALF & HALF AND THE 3 PUDDINGS UNTIL THICK (MIXTURE WILL BE REAL THICK). SPREAD OVER CREAM CHEESE LAYER.TOP WITH REMAINING COOL WHIP.SPRINKLE PLAIN HERSHEY CHOCOLATE BAR OVER THE COOL WHIP.

CHOCOLATE CANDY ICING

1/2 CUP MARGARINE 4 TBSP. COCOA5 TBSP. MILK 3 CUPS POWDERED SUGAR1 TSP. VANILLA EXTRACTOPTIONAL: ½ CUP CHOPPED NUTS

COMBINE MARGARINE, COCOA AND MILK AND BRING TO A BOIL. ADD SUGAR, STIR OCCASIONALLY AND COOK 2 MINUTES OVER

MEDIUM HEAT. (OVERSTIRRING MAY CAUSE ICING TO BE SUGARY.) REMOVE FROM HEAT; ADD VANILLA AND NUTS. COOL ICING ABOUT 5 MINUTES, BUT POUR OVER CAKE BEFORE ICING BECOMES TOO THICK. WILL ICE A 13X9X2 INCH CAKE.

STRAWBERRY GLAZE PIE

BAKE AND COOL 1 PET-RITZ PIE CRUST SHELL.WASH AND HULL 1 QUART FRESH STRAWBERRIES. CUT UP 1 CUP BERRIES.

MIX 1 CUP SUGAR AND 3 TABLESPOONS CORN STARCH IN 2 QUART SAUCEPAN. STIR IN 1 CUP WATER GRADUALLY UNTIL SMOOTH. ADD CUT UP BERRIES. COOK AND STIR OVER MEDIUM HEAT UNTIL THICK AND CLEAR. STIR IN FEW DROPS OF RED FOOD COLOR. COOL.

STIR IN REMAINING BERIES, SAVING 1/4 CUP FOR GARNISH. POUR INTO PIE CRUST SHELL. CHILL UNTIL FIRM, ABOUT 3 HOURS. GARNISH WITH WHIP CREAM AND BERRIES. JANET

PUMPKIN PIE CAKE

4 EGGS, SLIGHTLY BEATEN 15 OZ. CAN PUMPKIN 1 1/2 CUPS SUGAR 2 TSP. PUMPKIN PIE SPICES (**)1 TSP. SALT 12 OZ. CAN PET MILK1 BOX YELLOW CAKE MIX (*)

FROSTING:3 OZ. CREAM CHEESE ½ BOX POWDERED SUGAR½ STICK MARGARINE ½ TSP. VANILLA MIX ALL INGREDIENTS, EXCEPT FROSTING. POUR INTO

UNGREASED 9X13 INCH PAN, LARGER IS OPTIONAL. SPRINKLE BOX CAKE MIX. BAKE AT 350 DEGREES FOR 1 HOUR. 1/2 HOUR BEFORE DONE, DRIZZLE BUTTER AND NUTS ON TOP.FROSTING – MIX WELL WITH BEATER AND FROST COOLED CAKE.

(*) CAN USE BOX OF SPICE CAKE MIX, INSTEAD OF YELLOW.(**) CAN USE ALLSPICE SEASONING, INSTEAD OF PUMPKIN PIE SPICES. CAROL

LEMON CRUMB BARS

1 (18 1/4 OZ.) PKG. LEMON OR YELLOW CAKE MIX 1/2 CUP BUTTER, SOFTENED 1 EGG PLUS 3 EGG YOLKS2 CUPS FINELY CRUSHED SALTINE CRACKERS1 (14 OZ.) CAN CONDENSED MILK (NOT EVAPORATED MILK)1/2 CUP REALEMON LEMON JUICE

PREHEAT OVEN TO 350 DEGREES. BEAT CAKE MIX, BUTTER AND 1 EGG IN LARGE BOWL WITH MIXER UNTIL CRUMBLY. STIR IN SALTINE CRACKERS. SET ASIDE 2 CUPS CRUMB MIXTURE. PRESS REMAINING CRUMB MIXTURE ON BOTTOM OF GREASED 13X9 INCH BAKING PAN. BAKE 15 TO 20 MINUTES OR UNTIL LIGHTLY GOLDEN. BEAT 3 EGG YOLKS, CONDENSED MILK AND REALEMON LEMON JUICE WITH MIXER OR WIRE WHISK. SPREAD OVER PREPARED CRUST. TOP WITH RESERVED CRUMB MIXTURE. BAKE 25 MINUTES LONGER OR UNTIL SET AND TOP IS GOLDEN. COOL. REFRIGERATE WITHIN 2 HOURS. CUT INTO BARS.

STORE LEFTOVERS COVERED IN REFRIGERATOR. MAKES 24 TO 36 BARS.

RICH & EASY COOKIES

2 CUPS GRAHAM CRACKER CRUMBS1 CAN EAGLE BRAND CONDENSED MILK1 (6 OZ.) PKG. SEMI-SWEET CHOCOLATE CHIPS1 (6 OZ.) PKG. BUTTERSCOTCH CHIPS 1 CUP CHOPPED PECANS

GREASE AND FLOUR A 9X9" PAN WITH BAKER'S JOY. COMBINE ALL INGREDIENTS AND PRESS INTO PAN. BAKE AT 350 DEGREES FOR ABOUT 25 MINUTES. MARILYN

WALNUT BOURBON BALLS

2 1/2 CUPS FINELY CRUSHED VANILLA WAFERS1 CUP CONFECTIONERS SUGAR 2 TBSP. COCOA GRANULATED SUGAR 1/4 CUP BOURBON 1 CUP FINELY CHOPPED WALNUTS 3 TBSP. CORN SYRUP

THOROUGHLY MIX VANILLA WAFER CRUMBS, CONFECTIONERS SUGAR, COCOA AND WALNUTS. THEN ADD CORN SYRUP AND BOURBON; MIX WELL. WITH HANDS, ROLL MIXTURE INTO 1 INCH BALLS; THEN ROLL EACH IN GRANULATED SUGAR. WRAP EACH BALL IN PLASTIC WRAP OR COLORED FOIL OR LEAVE UNWRAPPED. STORE IN TIGHTLY COVERED CONTAINER FOR AT LEAST A WEEK BEFORE SERVING. MAY BE MADE UP TO 1 MONTH IN ADVANCE. MAKES 3 1/2 DOZEN. MARILYN

CHOCOLATE AMARETTO BALLS

3 (6 OZ.) BAGS SEMI-SWEET OR MILK CHOCOLATE MORSELS3 TSP. AMARETTO LIQUER 1/2 TSP. ALMOND EXTRACT1 (14 OZ.) CAN CONDENSED MILK FINELY CHOPPED ALMONDS

IN A HEAVY SAUCEPAN, MELT CHOCOLATE MORSELS IN CONDENSED MILK OVER A LOW HEAT. STIR IN AMARETTO ANDALMOND EXTRACTS. CHILL FOR 2 HOURS. SHAPE INTO ¾ INCH

BALLS AND ROLL IN ALMONDS. CHILL UNTIL FIRM. STORE AT ROOM TEMPERATURE IN A TIGHTLY COVERED CONTAINER.

LEMONADE CAKE

1 BOX LEMON CAKE MIX (WITH OR WITHOUT PUDDING)1 BOX (4 SERVING SIZE) LEMON INSTANT PUDDING 4 LARGE EGGS 1 CUP WATER1/4 CUP CANOLA OIL

LEMONY GLAZE: BLEND WELL1 (6 OZ.) CAN FROZEN LEMONADE FLAVOR CONCENTRATE,THAWED2 CUPS UNSIFTED CONFECTIONERS SUGAR

COMBINE ALL INGREDIENTS EXCEPT GLAZE IN LARGE MIXER BOWL. BLEND; THEN BEAT AT MEDIUM SPEED FOR 4 MINUTES. POUR INTO A GREASED AND FLOURED (BAKER'S JOY) 10" BUNDT PAN. BAKE AT 350 DEGREES FOR 50 - 55 MINUTES OR UNTIL CAKE TESTER INSERTED IN CENTER COMES OUT CLEAN. DO NOTUNDERBAKE! COOL IN PAN FOR 5 MINUTES; THEN PRICK COMPLETELY THROUGH TO BOTTOM WITH TESTER OR SLIGHTLY LARGER UTENSIL. (I USE A ROUNDED PECAN PICK.) SPOON GLAZE OVER CAKE UNTIL ABSORBED. COOL 15 MINUTES. REMOVE FROM PAN AND SPRINKLE WITH ADDITIONAL CONFECTIONERS SUGAR, IF DESIRED. MARILYN

OOEY GOOEY CAKE

1 BOX YELLOW CAKE MIX ½ - ¾ CUP CHOPPED PECANS1 STICK BUTTER OR MARGARINE1 TBSP. WATER (MORE IF NECESSARY)1 EGG

WITH MIXER, COMBINE ALL INGREDIENTS TO FORM DOUGH. PRESS INTO 13X9 INCH PAN.

1 (8 OZ.) CREAM CHEESE 1 BOX POWDERED SUGAR1 TBSP. VANILLA 3 EGGS½ CUP COCONUT

WITH MIXER, CREAM THE CREAM CHEESE, ADDING 1 EGG AT A TIME. ADD VANILLA, COCONUT AND BEAT IN THE POWDERED SUGAR. POUR MIXTURE OVER DOUGH. BAKE IN PREHEATED 350 DEGREE OVEN FOR 45 MINUTES.

NOTE: CAKE WILL BE VERY MOIST, ALMOST LIKE IT’S NOT COMPLETELY BAKED.

GOOEY BUTTER COOKIES

1 BOX BUTTER CAKE MIX 8 OZ. CREAM CHEESE, SOFTENED1 EGG ½ CUP REAL BUTTER, SOFTENED¼ TSP. VANILLA EXTRACT POWDERED SUGAR FOR COATING

BEAT TOGETHER ALL INGREDIENTS, EXCEPT POWDERED SUGAR AND REFRIGERATE FOR AT LEAST 2 HOURS. ROLL INTO 1” BALLS THEN ROLL IN POWDERED SUGAR. ARRANGE BALLS 1” APART ON AN UNGREASED COOKIE SHEET. BAKE IN 350 DEGREE OVEN FOR 10 – 12 MINUTES. SPRINKLE WITH ADDITIONAL POWDERED SUGAR WHEN COOLED.

CHOCOLATE CHIP CAKE

1 BOX YELLOW CAKE MIX 1 SM. BOX INSTANT VANILLA PUDDING 4 LGE. EGGS

2/3 CUP CANOLA OIL1 CUP SOUR CREAM (REG., LIGHT OR NO FAT)1 TSP. VANILLA 5 3/4 OZ. CHOCOLATE SYRUP 3/4 CUP CHOCOLATE CHIPS

BLEND AND MIX TOGETHER FIRST 6 INGREDIENTS FOR ABOUT 1 1/2 - 2 MINUTES. MIXTURE WILL BE VERY THICK. TAKE OUT AND RESERVE 1/3 OF BATTER. ADD THE HERSHEYS CHOCOLATE SYRUP AND CHOCOLATE CHIPS TO REMAINING BATTER AND MIX WELL. PUT 1/2 OF CHOCOLATE MIXTURE IN A BUNDT PAN (THAT HAS BEEN SPRAYED WITH BAKER'S JOY), SPREAD THE RESERVED 1/3 MIXTURE ON TOP AND THEN ADD THE REST OF THE CHOCOLATE MIXTURE. BAKE AT 350 DEGREES FOR 45 - 60 MINUTES. MARILYN

HOT FUDGE SUNDAE CAKE

1 BOX GERMAN CHOCOLATE CAKE MIX1 CAN CONDENSED MILK1 JAR HOT FUDGE ICE CREAM TOPPING1 CONTAINER COOL WHIP3 CANDY BARS OF YOUR CHOICE, CRUSHED

PREPARE CAKE ACCORDING TO INSTRUCTIONS ON THE BOX. AFTER REMOVING CAKE FROM THE OVEN, IMMEDIATELY POKE HOLES IN TOP OF THE CAKE WITH A FORK. POUR THE CONDENSED MILK AND HOT FUDGE TOPPING OVER THE CAKE WHILE IT IS STILL HOT. REFRIGERATE FOR 1 HOUR. BEFORE SERVING, PUT A LAYER OF COOL WHIP OVER THE CAKE AND SPRINKLE WITH CRUSHED CANDY BARS.

SURPRISE CAKE

2 STICKS BUTTER 2 CUPS SUGAR6 EGGS ½ CUP MILK12 OZ. CRUSHED VANILLA WAFERS7 OZ. FLAKED COCONUT1 CUP PECANS 1 TBSP. VANILLA EXTRACTPREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR BUNDT CAKE PAN. CREAM SUGAR AND BUTTER IN LARGE MIXING BOWL. ADD EGGS, ONE AT A TIME, BLENDING WELL AFTER EACH ADDITION. ADD MILK, VANILLA WAFERS AND COCONUT, BLEND WELL. ADD VANILLA EXTRACT AND NUTS, BLEND WELL. ADD VANILLA EXTRACT AND NUTS, BLEND WELL. BAKE FOR 1 HOUR 15 MINUTES TO 1 HOUR 30 MINUTES. COOL IN PAN FOR 10 – 20 MINUTES AND TURN OUT. DUST WITH POWDERED SUGAR OR SERVE WITH WHIPPED CREAM. SERVES 8.

DOUBLE CHOCOLATE CHIP COOKIES

1 BOX DEVILS FOOD CAKE MIX 1 TSP. VANILLA½ CUP BUTTER OR MARGARINE 2 EGGS½ CUP CHOPPED NUTS 1 CUP CHOCOLATE CHIPS

HEAT OVEN TO 350 DEGREES. BEAT HALF OF DRY CAKE MIX, BUTTER, VANILLA AND EGGS UNTIL SMOOTH. STIR IN REST OF CAKE MIX, NUTS AND CHIPS. DROP ON UNGREASED COOKIE SHEET. BAKE 10-12 MINUTES UNTIL EDGES ARE SET AND CENTERS ARE SOFT. COOL ON RACK.

ECLAIR CAKE

1 BOX GRAHAM CRACKERS2 SM. INSTANT FRENCH VANILLA PUDDING3 CUPS PLUS 3 TBSP. COLD MILK 8 OZ. COOL WHIP

2 (1 OZ.) SQUARES SEMI-SWEET CHOCOLATE3 TBSP. MARGARINE, SOFTENED 2 TSP. WHITE CORN SYRUP2 TSP. VANILLA 1 1/2 CUPS POWDERED SUGAR

GREASE 9X13 INCH PAN AND LINE WITH GRAHAM CRACKERS, SET ASIDE. IN LARGE BOWL, COMBINE PUDDING WITH 3 CUPS OF COLD MILK. BEAT 2 MINUTES ON MEDIUM. GENTLY FOLD IN COOL WHIP AND POUR HALF OVER GRAHAM CRACKERS AND SPREAD EVENLY. TOP WITH ANOTHER LAYER OF GRAHAM CRACKERS AND THEN HALF OF PUDDING, ENDING WITH TOP LAYER OF GRAHAM CRACKERS.

ICING: MELT CHOCOLATE SQUARES AND COMBINE WITH MARGARINE, CORN SYRUP, VANILLA AND 3 TABLESPOONS OF MILK. STIR UNTIL SMOOTH. STIR IN POWDERED SUGAR AND BEAT TILL SMOOTH. SPREAD ON TOP OF GRAHAM CRACKERS AND COVER TIGHTLY WITH PLASTIC WRAP. REFRIGERATE 24 HOURS BEFORE SERVING. KRIS

MOCK ECLAIRS

1 BOX GRAHAM CRACKERS 6 CUPS MILK2 LGE. BOXES JELLO INSTANT VANILLA PUDDING1 CAN CHOCOLATE FROSTING 1 LGE. COOL WHIP

FIX PUDDING ACCORDING TO PACKAGE DIRECTIONS. FOLD IN COOL WHIP. SET ASIDE. LINE A 10X13” PAN WITH CRACKERS. PUT A LAYER OF PUDDING, ANOTHER LAYER OF CRACKERS, ANOTHER OF PUDDING, ETC. FINISH THE TOP LAYER WITH CRACKERS. ICE THE TOP LAYER WITH FROSTING. CHILL 1 HOUR.

HOLIDAY EGGNOG PIE

2 PKG. (4 SERVING SIZE) VANILLA PUDDING & PIEFILLING 2 CUPS EGGNOG 1 1/4 CUP MILK1/8 TSP. GROUND NUTMEG 1 (9 INCH) BAKED PIE SHELLCOOL WHIP TO TASTE 1 TBSP. RUM, IF DESIRED

COMBINE PUDDING MIX, EGGNOG, MILK AND NUTMEG IN PAN. COOK AND STIR OVER MEDIUM HEAT UNTIL MIXTURE COMES TO A FULL BOIL; REMOVE FROM HEAT; ADD RUM, IF DESIRED, AND COOL 5 MINUTES, STIRRING TWICE. POUR INTO PIE SHELL. COVER SURFACE WITH PLASTIC WRAP. CHILL AT LEAST 3 HOURS. GARNISH WITH COOL WHIP AND PECANS OR OTHER NUTS OR JUST A LITTLE NUTMEG SPRINKLED ON COOL WHIP.

EGGNOG CAKE

1 PKG. YELLOW CAKE MIX 1 CUP EGGNOG¼ CUP VEGETABLE OIL 3 EGGS1 TSP. RUM EXTRACT ¼ TSP. GROUND NUTMEG

PREHEAT OVEN TO 350 DEGREES. IN A LARGE BOWL, COMBINE ALL INGREDIENTS. BEAT AT MEDIUM SPEED 3 MINUTES. POUR INTO 3 WELL GREASED AND FLOURED 8 OR 9” ROUND CAKE PANS. BAKE 20 MINUTES OR UNTIL TOOTHPICK INSERTED NEAR CENTER COMES OUT CLEAN. COOL 10 MINUTES, REMOVE FROM PANS. COOL COMPLETELY BEFORE FROSTING.

ICING:1 – 8 OZ. PKG. CREAM CHEESE, SOFTENED1 – 16 OZ. PKG. CONFECTIONERS SUGAR1 ½ TSP. EGG NOG

BEAT CREAM CHEESE UNTIL FLUFFY. GRADUALLY BEAT IN

SUGAR. ADD EGGNOG SLOWLY. FILL AND FROST CAKE LAYERS.

PUMPKIN PIE SQUARES

1/4 CUP MARGARINE OR BUTTER, MELTED1 (3 1/2 OZ.) CAN FLAKED COCONUT 1 CUP GRAHAM CRACKERS 1 CUP FINELY CHOPPED PECANS1 (16 OZ.) CAN PUMPKIN 1 (14 OZ.) CAN CONDENSED MILK 2 EGGS 1 TSP. GROUND CINNAMON 1/2 TSP. GROUND GINGER1/2 TSP. GROUND NUTMEG 1/2 TSP. SALT

PREHEAT OVEN TO 375 DEGREES. IN MEDIUM MIXING BOWL, COMBINE MARGARINE, COCONUT, CRUMBS AND NUTS; MIX WELL. RESERVING ONE-THIRD CRUMB MIXTURE, PRESS REMAINDER ON BOTTOM OF UNGREASED 13X9 INCH BAKING PAN. IN LARGE MIXING BOWL, COMBINE REMAINING INGREDIENTS EXCEPT RESERVED CRUMB MIXTURE; MIX WELL. POUR OVER PREPARED CRUST; TOP WITH RESERVED CRUMB MIXTURE. BAKE 20 TO 25 MINUTES OR UNTIL KNIFE INSERTED 2 INCHES FROM EDGE COMES OUT CLEAN. COOL. SERVE WARM OR CHILLED. REFRIGERATE LEFTOVERS.

HAPPINESS CAKE

4 CUPS LOVE 3 CUPS LOYALTY3 CUPS FORGIVENESS 1 CUP FRIENDSHIP5 SPOONS HOPE 4 QUARTS FAITH2 SPOONS TENDERNESS 1 BARREL OF LAUGHTER

TAKE LOVE AND LOYALTY, MIX FRIENDSHIP, HOPE AND FAITH. BLEND IT WITH TENDERNESS. SPRINKLE ABUNDANTLY WITH LAUGHTER. BAKE IT WITH SUNSHINE AND SERVE DAILY IN GENEROUS HELPINGS.

STRAWBERRY QUICK CAKE

1 READY MADE ANGEL FOOD CAKE1 PINT FRESH STRAWBERRIES OR TO TASTE1 – 3 OZ. PKG. INSTANT FRENCH VANILLA PUDDING MIX1 – 1 ¼ CUP HALF & HALF WHIPPED CREAM

WHIP HALF AND HALF INTO PUDDING MIX AND SET ASIDE. CUT CAKE INTO 4 EQUAL LAYERS. CUT STRAWBERRIES INTO THIN SLICES, LEAVING ENOUGH WHOLE TO PUT ON TOP OF FINISHED CAKE. PLACE LAYER OF CAKE ON SERVING PLATE. SPREAD WITH 1/3 OF THE PUDDING (IT WILL BE VERY THICK). ADD A LAYER OF SLICED STRAWBERRIES. TOP WITH ANOTHER LAYER OF CAKE, PUDDING, STRAWBERRIES UNTIL 4TH LAYER OF CAKE IS ON TOP. COVER TOP LAYER WITH WHIPPED CREAM AND ARRANGE WHOLE STRAWBERRIES ON TOP. CHILL UNTIL READY TO SERVE.

STRAWBERRY MERINGUE PARFAIT

1 QT. FRESH STRAWBERRIES, SLICED 1 ¾ CUP SUGAR, DIVIDED¼ CUP CORN STARCH 4 EGG YOLKS3 CUPS MILK OR HALF & HALF ¼ CUP BUTTER OR MARGARINE 2 TSP. VANILLA EXTRACTMERINGUE COOKIES

SPRINKLE SLICED STRAWBERRIES WITH ¼ CUP SUGAR. COMBINE REMAINING 1 ½ CUPS SUGAR AND CORN STARCH IN LARGE SAUCEPAN OVER MEDIUM HEAT. GRADUALLY WHISK IN EGG YOLKS AND MILK. COOK MILK MIXTURE, WHISKING OFTEN, 12 MINUTES OR UNTIL THICKENED. BRING MILK TO A BOIL AND COOK STIRRING CONSTANTLY FOR 1 MINUTE. REMOVE FROM HEAT, STIR IN BUTTER AND VANILLA. COVER AND CHILL 6 HOURS. SPOON HALF OF CUSTARD INTO 6 PARFAIT GLASSES OR

OTHER STEMWARE. TOP WITH HALF OF STRAWBERRIES AND 3 MERINGUE COOKIES. REPEAT LAYERS ENDING WITH 1 MERINGUE COOKIE ON TOP. MAKES 6 SERVINGS.

STRAWBERRY ANGEL FOOD CAKE

1 – 16 OZ. ANGEL FOOD CAKE1 – 8 OZ. CREAM CHEESE, SOFTENED½ CUP SUGAR ¼ CUP EVAPORATED MILK2 PINTS STRAWBERRIES, HULLED AND SLICED

SLICE THE ANGEL FOOD CAKE HORIZONTALLY INTO 3 EQUAL LAYERS. PREPARE THE FILLING BY CREAMING TOGETHER THE CREAM CHEESE, SUGAR AND EVAPORATED MILK. TOP THE BOTTOM CAKE LAYER WITH FILLING AND STRAWBERRIES. REPEAT THE LAYERS. FROST TOP WITH REMAINING FILLING. MAKES 10 – 12 SLICES.

QUICK CHEESECAKE

1/4 CUP BUTTER OR MARGARINE 1 CUP GRAHAM CRACKER CRUMBS 1 (8 OZ.) PKG. CREAM CHEESE 1 EGG 1 TBSP. LEMON JUICE 1 CUP SOUR CREAM 3 TBSP. SUGAR

PLACE BUTTER IN A 9 INCH PIE DISH. MICROWAVE 30 - 45 SECONDS, UNTIL MELTED. STIR IN CRUMBS AND PRESS OVER BOTTOM AND SIDES OF DISH. MICROWAVE 2 - 3 MINUTES, UNTIL SET. PLACE CREAM CHEESE IN A LARGE MIXING BOWL AND MICROWAVE ON LOW (30% POWER) 30 - 45 SECONDS, UNTIL SOFTENED. BEAT IN SUGAR AND EGG UNTIL SMOOTH. STIR IN LEMON JUICE. POUR MIXTURE INTO COOLED CRUST.

MICROWAVE 2 - 3 MINUTES UNTIL SET AROUND EDGES, TURNING DISH A HALF TURN HALFWAY THROUGH. MIX TOGETHER SOUR CREAM AND SUGAR, AND SPREAD OVER CHEESECAKE. MICROWAVE 1 - 1 1/2 MINUTES, UNTIL TOPPING IS HEATED. COOL. KEEP REFRIGERATED UNTIL READY TO SERVE. JANET

OLD TIME CHRISTMAS COOKIES

1/2 CUP SHORTENING 1/3 CUP SUGAR2/3 CUP HONEY 1 EGG1 TSP. LEMON EXTRACT 2 3/4 CUP FLOUR1 TSP. BAKING SODA 1 TSP. SALT

CREAM SHORTENING, SUGAR, EGG, HONEY AND LEMON EXTRACT. COMBINE FLOUR, BAKING SODA AND SALT. COMBINE FLOUR MIXTURE TO SHORTENING MIXTURE. WRAP IN PLASTIC WRAP, CHILL AT LEAST 1 HOUR. ROLL OUT DOUGH TO 1/4" THICKNESS, CUT COOKIES. PLACE COOKIES ON LIGHTLY GREASED COOKIE SHEET, 1 INCH APART. BAKE AT 350 DEGREES FOR 8 - 10 MINUTES. COOL ON SHEET FOR SEVERAL MINUTES, THEN TRANSFER TO WIRE RACK. WHEN COOLED, THEY MAY BE ICED.

OPTIONAL: FOR A CHANGE, DO THE FOLLOWING SUBSTITUTIONS:BROWN SUGAR FOR SUGAR MOLASSES OR HONEY2 TSP. CINNAMON AND 1 TSP. GINGER OR LEMON EXTRACT JANET

CHRISTMAS FRUIT COOKIES

½ CUP (1 STICK) BUTTER, SOFTENED1 CUP UNSIFTED ALL PURPOSE FLOUR1 CUP LIGHT BROWN SUGAR, FIRMLY PACKED

2 CUPS CHOPPED PECANS 2 EGGS6 SLICES CANDIED PINEAPPLE, CHOPPED1 TSP. VANILLA EXTRACT½ LB. CANDIED RED CHERRIES PINCH OF SALT

PREHEAT OVEN TO 300 DEGREES. IN LARGE BOWL WITH ELECTRIC MIXER AT HIGH SPEED, BEAT BUTTER WITH SUGAR UNTIL FLUFFY. ADD EGGS AND BEAT UNTIL LIGHT. ADD VANILLA AND SALT. AT LOW SPEED, BEAT IN FLOUR UNTIL WELL COMBINED. GREASE AND FLOUR 2 11X7 INCH PANS. SPRINKLE 1 CUP NUTS IN EACH PAN. DROP BATTER ON NUTS/ SPREAD EVENLY OVER NUTS. PRESS THE CANDIED PINEAPPLE AND CHERRIES INTO BATTER. BAKE 30 – 40 MINUTES OR UNTIL GOLDEN. REMOVE TO WIRE RACK. CUT INTO SQUARES WHILE WARM. MAKES ABOUT 4 DOZEN.

HELLO DOLLY

1/2 STICK MARGARINE 1 CUP CRUSHED VANILLA WAFERS 1 CUP SHREDDED COCONUT6 OZ. SEMI-SWEET NESTLES CHOCOLATE PIECES1 CUP PECANS, CHOPPED 1 CAN CONDENSED MILK

MELT MARGARINE AND MIX WITH VANILLA WAFERS, PRESSING IN A 9X9 INCH PAN. LAYER COCONUT, CHOCOLATE PIECES, PECANS AND CONDENSED MILK (IN THAT ORDER). BAKE 30 MINUTES AT 325 DEGREES. SPRINKLE A LITTLE COCONUT ON THE TOP AS GARNISH. (FOR DOUBLE RECIPE, USE A 9X11 INCH PAN.)

PHILLIES

1 BOX YELLOW CAKE MIX 1 CUP CHOPPED PECANS1 (8 OZ.) PKG. CREAM CHEESE 1 BOX POWDERED SUGAR

1 STICK BUTTER 3 EGGSMELT BUTTER. IN BOWL, ADD CAKE MIX, 1 EGG, PECANS AND MELTED BUTTER; MIX BY HAND AND SPREAD ON BOTTOM OF 9X12X2 INCH UNGREASED PAN. IN OTHER BOWL, MIX POWDERED SUGAR, 2 EGGS AND SOFTENED CREAM CHEESE ON MEDIUM TO HIGH SPEED UNTIL SMOOTH. POUR OVER FIRST MIXTURE. BAKE 45 - 50 MINUTES IN 350 DEGREE OVEN.

NO COOK CANDY

1 BOX POWDERED SUGAR1 CUP CRUNCHY PEANUT BUTTER2 STICKS MARGARINE, MELTED 1 TSP. VANILLA

MIX SUGAR, PEANUT BUTTER AND MELTED MARGARINE. ADD VANILLA AND STIR. CHILL AND CUT INTO SQUARES.

FRUITCAKE

1 PKG. NUT QUICK BREAD OR DATE NUT CAKE1 EGG 1 CUP WATER1 CUP PECANS 1 CUP RAISINS1 CUP (6 - 6 1/2 OZ.) CANDIED CHERRIES1/2 CUP CANDIED PINEAPPLE, CUT IN WEDGES

OPTIONAL: MUFFIN CUPS, FOR INDIVIDUAL FRUITCAKES

GREASE AND FLOUR BOTTOM AND SIDES OF PAN, UNLESS USING MUFFIN CUPS. IN LARGE BOWL, COMBINE ALL INGREDIENTS. POUR INTO PREPARED PAN. BAKE AT 350 DEGREES AS DIRECTED FOR PAN SIZE, UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 15 MINUTES. LOOSEN EDGES AND REMOVE FROM PAN. COOL COMPLETELY.

TO STORE, WRAP TIGHTLY IN FOIL OR PLASTIC WRAP. STORE IN REFRIGERATOR. IF DESIRED, GLAZE WITH WARM CORN SYRUP. DECORATE WITH CANDIED FRUITS AND NUTS. CAROL

REFRIGERATOR FRUIT CAKE

1 LB. VANILLA WAFERS ½ LB. RED OR GREEN CHERRIES 1 LB. NUTS1 (14 OZ.) CAN CONDENSED MILK1 LB. COMBINED RAISINS AND DATES

BLEND WAFERS IN BLENDER OR PROCESSOR UNTIL PULVERIZED. REMOVE AND ADD NUTS, RAISINS, DATES AND CHERRIES. MIX

THOROUGHLY. STIR IN MILK. PACK INTO WAXED PAPER LINED LOAF PAN. COVER WITH FOIL. CHILL SEVERAL DAYS. OCCASIONALLY SPRINKLE WITH 1 TABLESPOON BRANDY. MAKES 4 POUNDS.

CREAM CHEESE BROWNIE PIE

1 PILLSBURY REFRIGERATED PIE CRUST (FROM 15 OZ. PKG.), SOFTENED AS DIRECTED ON PACKAGE1 (8 OZ.) CREAM CHEESE, SOFTENED 3 TBSP. SUGAR1 TSP. VANILLA 3 EGGS1 (15 OZ.) PKG. PILLSBURY THICK 'N FUDGY HOT FUDGE SWIRL DELUXE BROWNIE MIX1/4 CUP OIL 2 TBSP. WATER1/2 CUP CHOPPED PECANS

HEAT OVEN TO 350 DEGREES. PREPARE PIE CRUST AS DIRECTED ON PACKAGE FOR 1 CRUST FILLED PIE USING 9-INCH PIE PAN. IN MEDIUM BOWL, COMBINE CREAM CHEESE, SUGAR, VANILLA AND 1 OF THE EGGS; BEAT UNTIL SMOOTH. SET

ASIDE. RESERVE HOT FUDGE PACKET FROM BROWNIE MIX FOR TOPPING. IN LARGE BOWL, COMBINE BROWNIE MIX, OIL, 1 TBSP. OF THE WATER AND REMAINING 2 EGGS; BEAT 50 STROKES WITH SPOON. SPREAD 1/2 CUP BROWNIE MIXTURE IN BOTTOM OF CRUST-LINED PAN. SPOON AND CAREFULLY SPREAD CREAM CHEESE MIXTURE OVER BROWNIE LAYER. TOP WITH REMAINING BROWNIE MIXTURE; SPREAD EVENLY. SPRINKLE WITH PECANS. BAKE AT 350 DEGREES FOR 40 TO 50 MINUTES OR UNTIL CENTER IS PUFFED AND CRUST IS GOLDEN BROWN. IF NECESSARY, COVER EDGE OF CRUST WITH STRIPS OF FOIL AFTER 15 TO 20 MINUTES OF BAKING TO PREVENT EXCESSIVE BROWNING. (PIE MAY HAVE CRACKS ON SURFACE). PLACE HOT FUDGE PACKET IN SMALL MICROWAVE-SAFE BOWL. MICROWAVE ON HIGH FOR 30 SECONDS. STIR IN REMAINING TBSP. WATER. DRIZZLE FUDGE OVER TOP OF PIE. COOK FOR 3 HOURS OR UNTIL COMPLETELY COOLED. STORE IN REFRIGERATOR.

CHOCOLATE COCONUT CANDIES

1 (12 OZ.) PKG. SEMI-SWEET CHOCOLATE CHIPS2 CUPS CHOPPED PECANS, LIGHTLY TOASTED1 1/2 CUPS SHREDDED COCONUT, LIGHTLY TOASTED

LINE A BAKING SHEET WITH WAXED PAPER. PLACE CHOCOLATE CHIPS IN DOUBLE BOILER OVER SIMMERING WATER. STIR CONSTANTLY UNTIL MELTED AND SMOOTH. REPLACE HOT WATER IN BOTTOM POT WITH LUKEWARM WATER, THEN REPLACE TOP POT AND LET CHOCOLATE SIT, STIRRING FREQUENTLY UNTIL IT COOLS SLIGHTLY AND BEGINS TO THICKEN, ABOUT 10 MINUTES. STIR IN NUTS AND COCONUT. DROP MIXTURE BY ROUNDED TEASPOONFULS ONTO PREPARED BAKING SHEET. REFRIGERATE UNCOVERED UNTIL SET, ABOUT 2 HOURS. REFRIGERATE IN AIR-TIGHT CONTAINER FOR UP TO 1 MONTH OR IN FREEZER FOR UP TO 2 MONTHS.

COCONUT CANDY

4 CUPS SUGAR 1/8 TSP. SALT2 CUPS LIGHT CORN SYRUP1 (14 1/2 OZ.) CAN EVAPORATED MILK6 CUPS SHREDDED COCONUT 1 TSP. VANILLA

COMBINE SUGAR, SALT, SYRUP AND MILK IN HEAVY SAUCEPAN. BRING TO ROLLING BOIL OVER MEDIUM HEAT. WHILE STIRRING CONSTANTLY, ADD COCONUT. COOL TO FIRM BALL TEST (248 DEGREES ON A CANDY THERMOMETER). REMOVE FROM HEAT. ADD VANILLA. SPREAD IN 10 X 15" SHALLOW GREASED PAN. WHEN COOL, CUT INTO 1 X 3" SQUARES. MAKES 50 SQUARES.

SOCK-IT-TO ME CAKE

PREHEAT OVEN TO 375 DEGREES AND GREASE TUBE PAN

STREUSEL FILLING: 2 TBSP. OF YELLOW OR BUTTER RECIPE GOLDEN CAKE MIX2 TBSP. BROWN SUGAR 2 TSP. CINNAMON1 CUP CHOPPED PECANS

COMBINE INGREDIENTS IN SMALL BOWL AND SET ASIDE.

CAKE: REST CAKE MIX 4 LGE. EGGS1 CUP SOUR CREAM 1/3 CUP VEGETABLE OIL¼ CUP WATER ¼ CUP SUGAR

COMBINE INGREDIENTS IN LARGE BOWL. BEAT AT MEDIUM SPEED FOR 2 MINUTES. POUR 2/3 OF CAKE BATTER INTO TUBE PAN. SPRINKLE THE STREUSEL FILLING EVENLY OVER THE CAKE BATTER IN PAN. SPOON REMAINING BATTER EVENLY OVER

FILLING. BAKE FOR 45 – 55 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL IN PAN FOR 25 MINUTES. INVERT ONTO HEAT RESISTANT SERVING PLATE. COOL COMPLETELY.

GLAZE: 1 CUP POWDERED SUGAR 1-2 TBSP. MILK

COMBINE IN LARGE MEASURING CUP. STIR UNTIL SMOOTH AND DRIZZLE OVER CAKE. MELANIE REYNOLDS

HONEY BUN CAKE

1 PKG. YELLOW CAKE MIX 2/3 CUP VEGETABLE OIL4 EGGS 1 TBSP. VANILLA1 (8 OZ) CONTAINER SOUR CREAM (1 CUP)1 CUP PACKED BROWN SUGAR 2 TSP. GROUND CINNAMON2 CUPS POWDERED SUGAR 4 TBSP. MILK

HEAT OVEN TO 350 DEGREES. GREASE RECTANGULAR PAN, 13X9X2 INCHES WITH SHORTENING; LIGHTLY FLOUR. BEAT DRY CAKE MIX, OIL, EGGS AND SOUR CREAM IN LARGE BOWL WITH ELECTRIC MIXER ON MEDIUM SPEED 2 MINUTES, SCRAPING BOWL OCCASIONALLY. SPREAD HALF OF THE BATTER IN PAN. STIR TOGETHER BROWN SUGAR, PECANS AND CINNAMON; SPRINKLE OVER BATTER IN PAN. CAREFULLY SPREAD REMAINING BATTER EVENLY OVER PECAN MIXTURE. BAKE ABOUT 45 MINUTES OR UNTIL DEEP GOLDEN BROWN. STIR POWDERED SUGAR, MILK AND VANILLA UNTIL THIN ENOUGH TO SPREAD. PRICK SURFACE OF WARM CAKE SEVERAL TIMES WITH FORK. SPREAD POWDERED SUGAR MIXTURE OVER CAKE. COOL COMPLETELY, ABOUT 1 HOUR. STORE COVERED. MELANIE REYNOLDS

CHOCOLATE PEANUT BUTTER PIE

CRUST: 1 1/2 CUPS GRAHAM CRACKER CRUMBS 1/2 CUP SUGAR1/2 CUP BUTTER, MELTED

PREHEAT OVEN TO 350 DEGREES. COMBINE ALL INGREDIENTS AND BLEND THOROUGHLY. PRESS MIXTURE INTO THE BOTTOM AND SIDES OF A 10" PIE TIN. BAKE FOR 10 MINUTES. SET ASIDE TO COOL.

FILLING: 16 OZ. CREAM CHEESE, ROOM TEMPERATURE2 CUPS SMOOTH PEANUT BUTTER1 1/4 CUPS SUGAR 1 CUP HEAVY CREAM

MIX CREAM CHEESE, PEANUT BUTTER AND SUGAR IN A MIXING BOWL. WHIP CREAM UNTIL STIFF, FOLD INTO CREAM CHEESE/PEANUT BUTTER MIXTURE. SPOON INTO COOLED CRUST.

TOPPING: 1/3 CUP SUGAR2/3 CUP HEAVY WHIPPING CREAM 3 OZ. SEMISWEET CHOCOLATE1/2 CUP BUTTER 1 TSP. VANILLA 1/2 CUP ROASTED PEANUTS

COMBINE SUGAR AND CREAM IN A SAUCEPAN AND BRING TO A BOIL. REDUCE HEAT AND SIMMER FOR 7 MINUTES. REMOVE PAN FROM HEAT. ADD CHOCOLATE AND BUTTER; STIR UNTIL MELTED. STIR IN VANILLA. COOL UNTIL SLIGHTLY THICKENED. POUR OVER PIE EVENLY. REFRIGERATE FOR 4 TO 5 HOURS BEFORE SERVING. GARNISH WITH ROASTED PEANUTS.

CHOCOLATE PEANUT BUTTER FUDGE

2 CUPS (12 OZ. PKG.) CHOCOLATE CHIPS

1 (14 OZ.) CAN CONDENSED MILK 1 TSP. VANILLADASH OF SALT 1 CUP PEANUT BUTTER CHIPS

LINE 8” SQUARE PAN WITH FOIL. IN HEAVY SAUCEPAN, MELT CHOCOLATE CHIPS WITH CONDENSED MILK OVER LOW HEAT. ADD VANILLA AND SALT. BLEND WELL. REMOVE FROM HEAT. ADD PEANUT BUTTER CHIPS. STIR TO DISTRIBUTE EVENLY. SPREAD EVENLY INTO PAN. REFRIGERATE 2 HOURS OR UNTIL FIRM. REMOVE FROM PAN AND PEEL OFF FOIL. CUT INTO SQUARES. STIR IN REFRIGERATOR.

PEANUT BUTTER FUDGE

1 SM. JAR PEANUT BUTTER (ABOUT 1 CUP OR A LITTLE MORE)3 CUPS WHITE SUGAR 1 CAN MILK (NOT CONDENSED)1 ½ TSP. VANILLA EXTRACT 1 TBSP. BUTTERPINCH SALT

COMBINE SUGAR AND MILK IN A SAUCEPAN. ADD SALT. BRING TO A BOIL AND COOK TO SOFTBALL STAGE, STIRRING OFTEN. REMOVE FROM HEAT. ADD PEANUT BUTTER, VANILLA AND BUTTER. BEAT UNTIL SMOOTH AND IT STARTS TO THICKEN. POUR INTO A PRE-BUTTERED 8 X 8 OR 9 X 9” PAN. COOL IN FRIDGE COMPLETELY AND CUT INTO SQUARES. MAKES ABOUT 3 POUNDS.

CHOCOLATE PEANUT BUTTER BARS

1 CUP PEANUT BUTTER 6 TBSP. BUTTER, SOFTENED1 ¼ CUP SUGAR 3 EGGS1 TSP. VANILLA EXTRACT 1 CUP FLOUR¼ TSP. SALT 2 CUPS CHOCOLATE CHIPS

PREHEAT OVEN TO 350 DEGREES. IN A LARGE MIXER BOWL, BEAT PEANUT BUTTER AND BUTTER UNTIL SMOOTH, ABOUT 1 MINUTE. ADD SUGAR, EGGS AND VANILLA. BEAT UNTIL CREAMY. BLEND IN FLOUR AND SALT. STIR IN 1 CUP OF THE CHOCOLATE CHIPS. SPREAD INTO UNGREASED 9 X 13” PAN. BAKE 25 – 30 MINUTES OR UNTIL EDGES BEGIN TO BROWN. IMMEDIATELY SPRINKLE REMAINING MORSELS OVER COOKIE LAYER. LET STAND 5 MINUTES UNTIL MORSELS BECOME SHINY AND SOFT. SPREAD THE REST OF THE CHOCOLATE CHIPS EVENLY OVER TOP. COOL COMPLETELY. MAKES 48 BARS.

FRUITCAKE FUDGE

BUTTER, NOT MARGARINE1 ½ CUPS FLAKED COCONUT18 OZ. CHOCOLATE CHIPS, FINELY CHOPPED12 OZ. SEMISWEET CHOCOLATE (CHIPS OR BARS), FINELY CHOPPED2 – 1 OZ. SQUARES CHOCOLATE, FINELY CHOPPED2 TSP. VANILLA EXTRACT1 – 7 OZ. JAR MARSHMALLOW CRÈME½ CUP CHOPPED PECANS ½ CUP CHOPPED ALMONDS½ CUP CHOPPED DATES ½ CUP RAISINS½ CUP CANDIED PINEAPPLE, DICED FINE½ CUP EACH RED & GREEN CHERRIES, CHOPPED FINE4 ½ CUPS SUGAR1 – 12 OZ. CAN EVAPORATED MILK¼ CUP BUTTER, MELTED ½ TSP. SALT

HEAVILY BUTTER AN 18 X 12 X 1” JELLYROLL PAN. SPRINKLE COCONUT ON TOP AND PRESS LIGHTLY INTO THE BUTTER. CHILL WHILE MAKING THE REST OF THE RECIPE. COMBINE CHOCOLATES AND VANILLA IN LARGE BOWL. ADD MARSHMALLOW CRÈME AND STIR WELL TO COMBINE. ADD NUTS, CANDIED FRUIT, STIR WELL (MIXTURE WILL BE VERY

THICK). SET ASIDE. IN LARGE SAUCEPAN COMBINE SUGAR, EVAPORATED MILK, BUTTER AND SALT, STIR WELL. COOK SUGAR MIXTURE OVER MEDIUM HEAT UNTIL IT REACHES SOFT BALL STAGE (238 DEGREES), STIRRING OCCASIONALLY. REMOVE FROM HEAT AND POUR AT ONCE OVER BOWL FULL OF CHOCOLATE MIXTURE, STIR UNTIL CHOCOLATE AND MARSHMALLOW CRÈME MELT. POUR INTO PREPARED PAN AND SPREAD EVENLY. COOL COMPLETELY. CUT INTO SMALL SQUARES.

CHOCOLATE CHIP COOKIE DOUGH FUDGE

1/3 CUP BUTTER, MELTED 1/3 CUP PACKED BROWN SUGAR¾ CUP ALL PURPOSE FLOUR1 1/3 CUPS MINI CHOCOLATE CHIPS, DIVIDED4 CUPS POWDERED SUGAR1 – 8 OZ. PKG. CREAM CHEESE, SOFTENED1 TSP. VANILLA

LINE 8 OR 9” SQUARE PAN WITH FOIL, LEAVING 1 INCH OVERHANG ON SIDES. LIGHTLY BUTTER FOIL OR SPRAY WITH NONSTICK COOKING SPRAY. COMBINE BUTTER AND BROWN SUGAR IN SMALL BOWL. STIR IN FLOUR. STIR IN 1/3 CUP CHOCOLATE CHIPS. FORM DOUGH INTO A BALL. PLACE ON PLASTIC WRAP, FLATTEN INTO A DISC. WRAP DISC IN PLASTIC WRAP AND FREEZE 10 MINUTES OR UNTIL FIRM. UNWRAP DOUGH AND CUT INTO ½” PIECES. REFRIGERATE. PLACE POWDERED SUGAR, CREAM CHEESE AND VANILLA IN LARGE BOWL. BEAT WITH ELECTRIC MIXER AT LOW SPEED UNTIL COMBINED. SCRAPE DOWN SIDE OF THE BOWL. BEAT AT MEDIUM SPEED UNTIL SMOOTH. MELT REMAINING 1 CUP CHIPS IN HEAVY SMALL SAUCEPAN OVER VERY LOW HEAT, STIRRING CONSTANTLY. REMOVE FROM HEAT AS SOON AS CHOCOLATE IS MELTED. ADD MELTED CHOCOLATE TO CREAM CHEESE

MIXTURE, BEAT JUST UNTIL BLENDED. STIR IN CHILLED COOKIE DOUGH PIECES. SPREAD EVENLY IN PREPARED PAN. SCORE INTO SQUARES WHILE FUDGE IS STILL WARM. REFRIGERATE UNTIL FIRM. REMOVE FROM PAN BY LIFTING FUDGE AND FOIL USING THE FOIL HANDLES. PLACE ON CUTTING BOARD, CUT INTO SQUARES. REMOVE FOIL. MAKES ABOUT 24 PIECES. STORE IN AIRTIGHT CONTAINER IN REFRIGERATOR.

DIRT CAKE

8 OZ. PKG. CREAM CHEESE, SOFTENED2 SMALL BOXES INSTANT VANILLA PUDDING 2 ½ CUPS MILK1 12 OZ. CONTAINER WHIPPED TOPPING, THAWED20 OZ. OREOS, CRUSHED

MIX PUDDING AND MILK TOGETHER. MIX IN CREAM CHEESE. FOLD IN WHIPPED TOPPING. SPREAD HALF OF CRUSHED OREOS IN BOTTOM OF 13X9” PAN. SPREAD ALL OF PUDDING MIXTURE ON TOP. FINISH BY TOPPING WITH REMAINDER OF OREOS.MELANIE REYNOLDS

OREO PUDDING

16 OZ. PKG. OREO COOKIES 3 ½ CUPS MILK1 CUP POWDERED SUGAR 8 OZ. CREAM CHEESE2 – 3 OZ. PKG. INSTANT VANILLA PUDDING8 OZ. COOL WHIP ½ CUP MARGARINE

CRUSH COOKIES IN BLENDER. MIX POWDERED SUGAR, MARGARINE AND CREAM CHEESE WITH MIXER. IN A DIFFERENT BOWL, COMBINE PUDDING MIX AND MILK. FOLD IN CREAM CHEESE MIXTURE, THEN FOLD IN COOL WHIP. TOP WITH CRUSHED COOKIES. KEEP IN REFRIGERATOR.

FOUR SINS DESSERT

24 OREO COOKIES, CRUSHED ¼ CUP BUTTER, MELTED½ GALLON ICE CREAM, SOFTENED1 CAN CONDENSED MILK ½ CUP BUTTER, SOFTENED16 OZ. CHOCOLATE SYRUP 1 TSP. VANILLA EXTRACT8 OZ. COOL WHIP 1 CUP PECANS OR WALNUTS

MIX COOKIE CRUMBS WITH MELTED BUTTER. PRESS INTO 9 X 13” PAN. FREEZE 30 MINUTES. TOP WITH ICE CREAM AND FREEZE 30 MINUTES. MAKE A SYRUP WITH THE CONDENSED MILK, CHOCOLATE SYRUP AND SOFTENED BUTTER. COMBINE IN A SAUCEPAN AND BRING TO A BOIL. SIMMER 5 MINUTES AND ADD VANILLA EXTRACT. POUR ON TOP OF ICE CREAM AND FREEZE 30 MINUTES. SPREAD COOL WHIP OVER TOP. SPRINKLE WITH CHOPPED PECANS OR WALNUTS. ABOUT 30 MINUTES BEFORE SERVING, PLACE IN REFRIGERATOR TO HELP EASE IN SERVING. SERVES 16.

CHOCOLATE MIDNIGHT MADNESS

1 – 8 OZ. PKG. CREAM CHEESE, SOFTENED½ CUP MAYONNAISE ½ CUP SUGAR2 EGGS6 OZ. (1 CUP) CHOCOLATE CHIPS, MELTED1 TSP. VANILLA GRAHAM CRACKER CRUST

IN A LARGE BOWL, WITH MIXER AT MEDIUM SPEED, BEAT CREAM CHEESE AND MAYONNAISE UNTIL SMOOTH. GRADUALLY BEAT

IN SUGAR. BEAT IN EGGS, ONE AT A TIME, BEAT IN CHOCOLATE AND VANILLA UNTIL SMOOTH. POUR INTO GRAHAM CRACKER CRUST. PLACE PAN ON COOKIE SHEET. BAKE IN PREHEATED 350 DEGREE OVEN 30 – 35 MINUTES OR UNTIL SET. CHILL 4 HOURS.

EARTHQUAKE CAKE

1 CUP COCONUT 3 EGGS 1 - 8 OZ. CREAM CHEESE, SOFTENED1 CUP CHOPPED PECANS 1 1/3 CUP WATER 1 STICK MARGARINE, SOFTENED ½ CUP OIL1 BOX CHOCOLATE CAKE MIX 1 TSP. VANILLA EXTRACT2 CUPS CONFECTIONERS SUGAR1 PKG. CHOCOLATE CHIPS

PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 9X13 INCH PAN. SPREAD COCONUT AND PECANS ON BOTTOM OF PAN. PREPARE CAKE MIX ACCORDING TO DIRECTIONS. POUR BATTER OVER COCONUT AND PECANS. IN A BOWL, MIX THE CREAM CHEESE, BUTTER, VANILLA AND POWDERED SUGAR UNTIL FLUFFY. SPREAD OVER THE BATTER. SPRINKLE WITH CHOCOLATE CHIPS. BAKE AT 350 DEGREES FOR 50 MINUTES. COOL. SERVE WITH COOL WHIP.

CHERRIES IN THE SNOW

1 ANGEL FOOD CAKE 1 LGE. COOL WHIP8 OZ. CREAM CHEESE 1 ½ LB. CONFECTIONER SUGAR1 CAN CHERRY PIE FILLING 1 TSP. VANILLA EXTRACT

BLEND CREAM CHEESE, VANILLA AND CONFECTIONARY SUGAR. FOLD IN COOL WHIP. CUT ANGEL FOOD CAKE INTO 3 HORIZONTAL LAYERS. PUT MIXTURE IN BETWEEN EACH LAYER OF CAKE AND OVER ENTIRE CAKE. POUR CHERRY FILLING OVER

CAKE. CHILL TO SET.

SAND PUDDING

16 OZ. PKG. BUTTER COOKIES 3 ½ CUP MILK 2-3 OZ. PKG. INSTANT VANILLA PUDDING8 OZ. COOL WHIP 1 CUP POWDERED SUGAR½ CUP MARGARINE 8 OZ. CREAM CHEESE

CRUSH COOKIES IN BLENDER. IN A DIFFERENT BOWL, MIX POWDERED SUGAR, MARGARINE AND CREAM CHEESE WITH MIXER. COMBINE PUDDING MIX AND MILK. FOLD IN CREAM CHEESE MIXTURE, THEN FOLD IN COOL WHIP. LAYER IN MIXTURES STARTING WITH CRUSHED COOKIES. TOP WITH CRUSHED COOKIES. REFRIGERATE.

CARROT CAKE

2 CUPS SUGAR 2 CUPS FLOUR2 TSP. CINNAMON 2 TSP. BAKING SODA1 TSP. SALT 4 EGGS, BEATEN1 ¼ CUP OIL 1 – 8 OZ. CAN CRUSHED PINEAPPLE2 TSP. VANILLA 3 CUPS GRATED CARROTS1 CUP PECANS, CHOPPED 1 CUP FLAKED COCONUT

PREHEAT OVEN TO 350 DEGREES. SIFT FLOUR, CINNAMON, BAKING SODA AND SALT INTO A BOWL. IN A LARGER BOWL, MIX EGG, CRUSHED PINEAPPLE, OIL, VANILLA, COCONUT, CARROTS AND PECANS. ADD DRY INGREDIENTS TO LIQUID MIXTURE. BAKE IN WELL GREASED AND FLOURED 9” X 13” PAN FOR 40 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN. LET COOL FOR 1 HOUR.

ICING:6 OZ. CREAM CHEESE, SOFTENED 3 ½ CUPS POWDERED SUGAR ½ CUP BUTTER1 TSP. LEMON JUICE DASH OF SALT

WITH A MIXER, CREAM TOGETHER THE CREAM CHEESE AND BUTTER. ADD THE SALT AND LEMON JUICE. SLOWLY ADD IN THE POWDERED SUGAR. MIX UNTIL SMOOTH. SPREAD ON THE COOLED CAKE.

PRALINE FUDGE

1 1/2 CUPS SUGAR 1 1/2 CUPS PECANS1 TSP. VANILLA EXTRACT 1/2 BLOCK BUTTER 1 CAN EVAPORATED MILK

MIX SUGAR AND EVAPORATED MILK. BOIL UNTIL 210 DEGREES. ADD VANILLA EXTRACT AND BUTTER. COOK UNTIL A SOFT BALL CAN BE FORMED WHEN A SMALL AMOUNT OF MIXTURE IS DROPPED INTO A BOWL OF COOL WATER. ADD PECANS. LET TEMPERATURE RISE 2 DEGREES HIGHER THAN THE SOFT BALL STAGE. TURN HEAT OFF. WHIP MIXTURE UNTIL IT FEELS HEAVY. SPOON OUT SMALL AMOUNTS OF MIXTURE.

PEANUT BUTTER BLOSSOMS

SIFT: 1 3/4 CUP FLOUR 1/2 TSP. SALT

CREAM: 1/2 CUP BUTTER 1/3 CUP PEANUT BUTTER 1/2 CUP SUGAR 1/2 CUP BROWN SUGAR

ADD: 1 UNBEATEN EGG 1 TSP. VANILLA

BLEND DRY INGREDIENTS WITH CREAMED INGREDIENTS THOUROUGHLY. SHAPE INTO BALLS AND ROLL BALLS IN SUGAR. PLACE ON GREASED COOKIE SHEET. BAKE 8 MINUTES AT 350 DEGREES. REMOVE FROM OVEN AND TOP EACH WITH A CHOCOLATE KISS, PRESSING DOWN FIRMLY. BAKE 2 TO 5 MINUTES LONGER.

ROCKY ROAD CHEESECAKE

1 CUP CHOCOLATE WAFER CRUMBS 3 TBSP. MARGARINE, MELTED1 ENVELOPE UNFLAVORED GELATIN 1/4 CUP COLD WATER16 OZ. SOFT CREAM CHEESE 3/4 CUP SUGAR 1/3 CUP COCOA 1/2 TSP. VANILLA2 CUPS MINI MARSHMALLOWS 1 CUP WHIPPING CREAM, WHIPPED 1/2 CUP CHOPPED NUTS

COMBINE CRUMBS AND MARGARINE; PRESS ONTO BOTTOM OF 9" SPRINGFORM PAN. BAKE AT 350 DEGREES FOR 10 MINUTES. SOFTEN GELATIN IN WATER; STIR OVER LOW HEAT UNTIL DISSOLVED. COMBINE CREAM CHEESE, SUGAR, COCOA AND VANILLA, MIXING AT MEDIUM SPEED ON ELECTRIC MIXER UNTIL WELL BLENDED. GRADUALLY ADD GELATIN, MIXING UNTIL BLENDED. FOLD IN REMAINING INGREDIENTS; POUR OVER CRUST. CHILL UNTIL FIRM.

PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE

1 1/4 CUPS GRAHAM CRACKER CRUMBS 1/3 CUP SUGAR1/4 CUP COCOA 1/3 CUP MELTED BUTTER3 (8 OZ.) PKG. CREAM CHEESE, SOFTENED

1 CAN CONDENSED SWEETENED MILK10 OZ. PKG. MELTED PEANUT BUTTER CHIPS 4 EGGS 2 TSP. VANILLA1 CUP MINI SEMISWEET CHOCOLATE CHIPSHEAT OVEN TO 300 DEGREES. STIR TOGETHER CRUMBS, SUGAR, COCOA AND BUTTER. PRESS ONTO BOTTOM OF 9" SPRINGFORM PAN. IN LARGE MIXER BOWL, BEAT CHEESE UNTIL FLUFFY. GRADUALLY BEAT IN SWEETENED MILK THEN PEANUT BUTTER CHIPS UNTIL SMOOTH. ADD EGGS AND VANILLA; BEAT WELL. STIR IN CHOCOLATE CHIPS. POUR OVER CRUST. BAKE 55 - 65 MINUTES OR UNTIL CENTER IS SET. COOL AND REFRIGERATE.

TURTLE CHEESECAKE

2 CUPS VANILLA WAFER CRUMBS 6 TBSP. MELTED BUTTER14 OZ. BAG CARAMEL CANDIES5 1/3 OZ. CAN EVAPORATED MILK1 CUP CHOPPED TOASTED PECANS16 OZ. PKG. CREAM CHEESE, SOFTENED1/2 CUP SUGAR 1 TSP. VANILLA2 EGGS 1/2 CUP SEMISWEET CHOCOLATE CHIPS, MELTED

COMBINE CRUMBS AND BUTTER AND PRESS ONTO BOTTOM OF 9" SPRINGFORM PAN. BAKE 10 MINUTES AT 350 DEGREES. MELT CARAMELS IN MILK IN HEAVY 1 1/2 QUART SAUCEPAN OVER LOW HEAT, STIRRING FREQUENTLY UNTIL SMOOTH. POUR OVER CRUST. TOP WITH PECANS. COMBINE CREAM CHEESE, SUGAR AND VANILLA. MIX AT MEDIUM SPEED WITH ELECTRIC MIXER UNTIL WELL BLENDED. ADD EGGS, 1 AT A TIME, MIXING WELL AFTER EACH. BLEND IN CHOCOLATE. POUR OVER PECANS. BAKE AT 350 DEGREES FOR 40 MINUTES. LOOSEN CAKE FROM RIM OF PAN. CHILL. GARNISH WITH WHIPPED CREAM, ADDITIONAL CHOPPED NUTS AND CHERRIES IF

DESIRED.

SOUTHERN PECAN CHEESECAKE

3/4 CUP COOKIE CRUMBS 1/3 CUP FINELY CHOPPED PECANS5 TBSP. BUTTER, MELTED 3 TBSP. BROWN SUGAR

CRUST: COMBINE INGREDIENTS AND PRESS INTO BOTTOM OF 10" SPRINGFORM PAN.FILLING: 1/3 CUP FIRMLY PACKED BROWN SUGAR2 TBSP. FLOUR 1 TBSP. BUTTER1 CUP FINELY CHOPPED PECANS

BLEND INGREDIENTS TOGETHER AND SET ASIDE.

CAKE: 4 - (8 OZ.) PKGS. CREAM CHEESE¾ CUP FIRMLY PACKED BROWN SUGAR2 TBSP. CORNSTARCH 6 EGGS½ CUP SOUR CREAM ¼ CUP BOURBON

PREHEAT OVEN TO 225 DEGREES AND BAKE ABOUT 45 MINUTES. COOL AND REFRIGERATE.

BOURBON SAUCE: ¼ CUP BUTTER2/3 CUP FIRMLY PACKED BROWN SUGAR¼ CUP HEAVY CREAM ¼ CUP BOURBON

MELT BUTTER. ADD SUGAR AND STIR UNTIL DISSOLVED. ADD CREAM AND BOURBON AND SIMMER 5 MINUTES. SPREAD OVER COLD CHEESECAKE.

AMARETTO CHEESECAKE COOKIES

1 CUP ALL PURPOSE FLOUR1/3 CUP BROWN SUGAR, FIRMLY PACKED6 TBSP. BUTTER, SOFTENED1 (8 OZ.) PKG. CREAM CHEESE, AT ROOM TEMPERATURE1/4 CUP GRANULATED SUGAR 1 EGG 4 TBSP. AMARETTO 1/2 TSP. VANILLA4 TBSP. ALMONDS, CHOPPED

IN A LARGE MIXING BOWL, COMBINE FLOUR AND BROWN SUGAR. CUT IN BUTTER UNTIL MIXTURE FORMS FINE CRUMBS. RESERVE 1 CUP CRUMB MIXTURE FOR TOPPING. PRESS REMAINDER OVER BOTTOM OF UNGREASED 8" SQUARE BAKING PAN. BAKE FOR 12 - 15 MINUTES AT 350 DEGREES OR UNTIL LIGHTLY BROWNED. IN MIXER BOWL, THOROUGHLY CREAM TOGETHER CREAM CHEESE AND GRANULATED SUGAR. ADD EGG, AMARETTO AND VANILLA; BEAT WELL. SPREAD BATTER OVER PARTIALLY BAKED CRUST. COMBINE ALMONDS WITH RESERVED CRUMB MIXTURE; SPRINKLE OVER BATTER. BAKE FOR 20 - 25 MINUTES. COOL AND CUT INTO SQUARES.

SNOWBALL COOKIES

2 STICKS BUTTER OR MARGARINE 1/2 CUP POWDERED SUGAR2 CUPS ALL PURPOSE FLOUR 1/2 TSP. VANILLA1 CUP PECANS, CHOPPED FINE

CREAM MARGARINE AND SUGAR TOGETHER. ADD OTHER INGREDIENTS. MIX WELL AND FORM INTO BALLS. PLACE ON UNGREASED BAKING SHEET AND BAKE AT 350 DEGREES FOR 20 MINUTES. LET COOL, THEN ROLL IN POWDERED SUGAR. JANET

VELVET PIE

CRUST: 3 CUPS VANILLA WAFERS 1 STICK MELTED BUTTER

BLEND VANILLA WAFERS AND BUTTER. PAT THE MIXTURE IN A THIN LAYER ON BOTTOMS AND SIDES OF TWO 9" PIE PANS. BAKE AT 350 DEGREES FOR 10 - 15 MINUTES. LET COOL.

PIE: 1/2 LB. CREAM CHEESE 1/2 CUP PEANUT BUTTER1/2 CAN CONDENSED MILK 1/2 CUP CONFECTIONERS SUGAR 8 - 10 OZ. COOL WHIP

MIX ALL INGREDIENTS, EXCEPT COOL WHIP, UNTIL CREAMY. ADD CONFECTIONERS SUGAR. FOLD IN COOL WHIP. POUR MIXTURE INTO COOLED PIE SHELLS. ICE WITH COOL WHIP. SPRINKLE UNSALTED PEANUTS ON TOP AS GARNISH. REFRIGERATE OR FREEZE. MAKES 2 PIES.

HEAVENLY HASH

1 1/2 CUPS PECAN PIECES1 (10 1/2 OZ.) PKG. MINIATURE MARSHMALLOWS1 (12 OZ.) PKG. CHOCOLATE MORSELS1 (14 OZ.) CAN SWEETENED CONDENSED MILK2 TBSP. BUTTER OR MARGARINE

PLACE NUTS AND MARSHMALLOWS IN FREEZER (FREEZING THEM WILL GET YOU BETTER RESULTS BECAUSE THEY HELP TO COOL THE CHOCOLATE MIXTURE AND THE MARSHMALLOWS DO NOT MELT.) LINE A 13X9" PAN WITH WAXED PAPER, LETTING THE PAPER EXTEND OVER THE EDGES OF THE PAN. PLACE MILK, CHOCOLATE AND BUTTER IN SAUCEPAN AND HEAT JUST UNTIL MELTED. DO NOT OVERHEAT. COOL. COMBINE FROZEN NUTS AND MARSHMALLOWS IN BOWL. ADD CHOCOLATE MIXTURE. MIX WELL AND SPREAD EVENLY IN PREPARED PAN. CHILL FOR AT LEAST 2 HOURS OR OVERNIGHT. INVERT ON WAXED PAPER.

PEEL OFF WAXED PAPER AND CUT INTO SQUARES.

CARAMEL NUT CANDY

28 CARAMELS ¼ CUP MARGARINE2 TSP. HALF & HALF 1 ½ CUPS POWDERED SUGAR1 CUP SALTED PEANUTS2 CUPS MINIATURE MARSHMALLOWS1 – 2 CUPS FLAKED COCONUT

PLACE CARAMELS, MARGARINE AND CREAM IN A 2 QUART MICROWAVE SAFE DISH. MICROWAVE, UNCOVERED ON MEDIUM HEAT FOR 2 MINUTES THEN STIR. MICROWAVE 2 MINUTES MORE, STIRRING EVERY MINUTE, UNTIL SMOOTH. STIR IN SUGAR UNTIL SMOOTH. ADD PEANUTS. GENTLY FOLD IN MARSHMALLOWS. SPRINKLE COCONUT IN A 10 X 5 INCH STRIP ONTO 2 SHEETS OF WAXED PAPER. SPOON CARAMEL MIXTURE DOWN THE CENTER OF COCONUT AND ROLL INTO 2 10 INCH LOGS. DISCARD WAX PAPER. WRAP LOGS IN PLASTIC WRAP AND CHILL FOR 4 HOURS. REMOVE PLASTIC WRAP. CUT LOGS INTO ½ INCH SLICES. STORE IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR. MAKES ABOUT 4 DOZEN.

COUNTRY COOKIES

4 OZ. CREAM CHEESE, SOFTENED½ CUP BUTTER, SOFTENED 1 CUP FLOUR½ LB. PECAN HALVES 1 BAG CARAMELS12 OZ. CHOCOLATE CHIPS

PLACE SOFTENED CREAM CHEESE AND BUTTER IN A BOWL. GRADUALLY ADD FLOUR TO FORM A DOUGH. CHILL DOUGH IN

REFRIGERATOR. ROLL OUT AND CUT WITH A 2 INCH CIRCLE COOKIE CUTTER. PLACE ON UNGREASED COOKIE SHEET AND BAKE AT 400 DEGREES FOR 12 MINUTES. REMOVE FROM OVEN, PLACE ½ PECAN ONTO EACH CIRCLE. PLACE AN UNWRAPPED CARAMEL ON TOP OF EACH PECAN. RETURN COOKIES TO THE OVEN AND WATCH CLOSELY. REMOVE FROM OVEN WHEN CARAMELS HAVE MELTED. LIGHTLY FLATTEN CARAMELS WITH A BUTTERED KNIFE. MELT CHOCOLATE CHIPS IN A DOUBLE BOILER OR MICROWAVE. STIR MELTED CHIPS AND SPREAD ON TOP OF EACH MELTED CARAMEL.

CARAMEL DIP

1 14 OZ. PKG. CARAMELS 1 14 OZ. CAN CONDENSED MILK1 CUP SHREDDED COCONUT ½ CUP PECAN PIECES1 POUND CAKE, CUT INTO CUBES2 APPLES, SLICED

PLACE CARAMELS, CONDENSED MILK, COCONUT AND PECAN PIECES IN A SLOW COOKER. COOK ON LOW FOR 1 ½ HOURS, STIRRING AFTER 30 MINTUES AND AGAIN NEAR THE END OF COOKING TIME. WHEN CARAMELS ARE MELTED, THE DIP IS READY TO SERVE.

CUT THE POUND CAKE AND APPLES INTO LARGE CUBES JUST BEFORE SERVING. SQUEEZE A LITTLE LEMON JUICE ON THE APPLES TO PREVENT THEM FROM TURNING BROWN. PLACE MELTED CARAMEL MIXTURE IN A SERVING BOWL, SURROUNDED BY THE APPLES AND POUND CAKE. SERVES 6.

NOTE: THE RECIPE CAN BE EASILY DOUBLED, HOWEVER IT WILL TAKE SLIGHTLY LONGER TO MELT THE CARAMELS.

PEANUT BUTTER FINGERS

1/2 CUP MARGARINE 1/2 CUP BROWN SUGAR, FIRMLY PACKED 1/2 CUP WHITE SUGAR 1 EGG 1/2 TSP. BAKING SODA 1/4 TSP. SALT 1/2 CUP PEANUT BUTTER½ TSP. VANILLA 1 CUP FLOUR 1/2 CUP QUICK OATS1 CUP SEMI-SWEET CHOCOLATE CHIPS 1/2 CUP POWDERED SUGAR2 - 4 TBSP. EVAPORATED MILK, UNDILUTED 1/4 CUP PEANUT BUTTER

CREAM MARGARINE AND SUGARS; BEAT IN EGGS, SODA, SALT, 1/2 CUP PEANUT BUTTER AND VANILLA. ADD FLOUR AND OATS. SPREAD IN GREASED 13X9X2" BAKING PAN. BAKE AT 350 DEGREES 20 MINUTES. REMOVE FROM OVEN AND IMMEDIATELY SPREAD CHOCOLATE CHIPS OVER HOT CAKE. LET SET 5 MINUTES. COMBINE POWDERED SUGAR, MILK AND 1/4 CUP PEANUT BUTTER. POUR ON CAKE AND SWIRL TO MAKE DARK AND LIGHT PATTERN. CUT IN SMALL SQUARES OR FINGERS. VERY GOOD BUT RICH!!! MARILYN

FRIED ICE CREAM

1 PINT VANILLA OR OTHER FLAVOR ICE CREAM2 TSP. SUGAR 1 EGG½ CUP CRUSHED CORN FLAKES OR COOKIE CRUMBSOIL FOR DEEP FRYING HONEY1 TSP. CINNAMON WHIPPED CREAM

SCOOP OUT 4 OR 5 BALLS OF ICE CREAM. RETURN TO FREEZER. MIX CORN FLAKE OR COOKIE CRUMBS, CINNAMON AND SUGAR.

ROLL FROZEN ICE CREAM BALLS IN ½ THE CRUMB MIXTURE AND REFREEZE. BEAT EGG AND DIP COATED BALLS IN EGG, THEN ROLL AGAIN IN REMAINING CRUMBS. FREEZE UNTIL READY TO USE. (FOR THICKER COATING, REPEAT DIPPING IN EGG AND ROLLING IN CRUMBS.) WHEN READY TO SERVE, HEAT OIL TO 350 DEGREES. PLACE FROZEN BALL IN FRYER BASKET OR ON A PERFORATED SPOON AND LOWER INTO HOT OIL 1 MINUTE. IMMEDIATELY REMOVE AND PLACE IN DESSERT PLATE. DRIZZLE WITH HONEY AND TOP WITH DOLLOP OF WHIPPED CREAM. CONTINUE TO FRY BALLS, 1 AT A TIME. BALLS WILL BE CRUNCHY ON THE OUTSIDE AND JUST STARTING TO MELT INSIDE. MAKES 4-6 SERVINGS.

CHOCOLATE ICE CREAM

24 OZ. COOL WHIP 2 CANS CONDENSED MILK1 GALLON CHOCOLATE MILK 2 TBSP. VANILLA EXTRACT

MIX ALL INGREDIENTS TOGETHER AND FREEZE IN ICE CREAM FREEZER.

ALMOND BANANA BARS

3/4 CUP BUTTER OR MARGARINE, SOFTENED1 CUP PACKED BROWN SUGAR 1 EGG 1 1/2 TSP. VANILLA 1 CUP MASHED BANANAS (2 LGE.)1 1/2 CUPS FLOUR 1/2 TSP. SALT1/2 CUP WHOLE WHEAT FLOUR 2 TSP. BAKING POWDER1 1/4 CUPS CHOPPED TOASTED ALMONDS

IN LARGE BOWL, CREAM BUTTER AND SUGAR. ADD EGG AND VANILLA; BEAT THOROUGHLY. MIX IN BANANAS. COMBINE

FLOURS, BAKING POWDER, SALT AND 1 CUP OF THE ALMONDS. ADD FLOUR MIXTURE TO BANANA MIXTURE. STIR TO BLEND THOROUGHLY. SPREAD BATTER EVENLY IN GREASED 10 1/2X15 1/2" BAKING PAN. SPRINKLE WITH REMAINING ALMONDS. BAKE IN 350 DEGREE OVEN ABOUT 25 MINUTES UNTIL LIGHTLY BROWNED AND SPRINGY TO THE TOUCH. COOL ON RACK. CUT INTO BARS 2X2 1/2". MAKES 32 BARS. MARILYN

CREAM CHEESE CUTOUTS

1/2 CUP BUTTER 1 EGG1 (3 OZ.) PKG. CREAM CHEESE 2 CUPS FLOUR 1 CUP SUGAR 1/2 TSP. BAKING POWDER 1/2 TSP. VANILLA

BEAT BUTTER AND CREAM CHEESE WITH MIXER ON MEDIUM TO HIGH SPEED FOR 30 SECONDS. ADD 1 CUP OF FLOUR, SUGAR, EGG, BAKING POWDER, VANILLA AND BEAT UNTIL COMBINED. BEAT IN REMAINING CUP OF FLOUR. COVER AND CHILL FOR 1 HOUR. DIVIDE DOUGH IN HALF AND ON A FLOURED SURFACE, ROLL EACH HALF TO 1/8" THICKNESS. CUT IN TO DESIRED SHAPES AND PLACE 1" APART ON UNGREASED COOKIE SHEETS. BAKE AT 375 DEGREES ABOUT 8 MINUTES OR UNTIL EDGES ARELIGHTLY BROWNED. COOL ON WIRE RACKS AND DECORATE AS DESIRED. MAKES 5 DOZEN.

NOTE: FOR CHOCOLATE COOKIES, ADD 2 SQUARES SEMI-SWEET CHOCOLATE MELTED AND COOLED WITH FIRST ADDITION OF FLOUR. MELISSA

FRENCH TOAST (LOST BREAD)

3 LGE. EGGS 1 TSP. CINNAMON ¼ TSP. NUTMEG 1 CUP EVAPORATED MILK2 TBSP. VANILLA EXTRACT 1 LONG STALE FRENCH BREAD POWDERED SUGAR TO COAT ½ CUP SUGAR

BEAT EGGS; ADD MILK, VANILLA EXTRACT, CINNAMON, SUGAR AND NUTMEG. STIR TO MIX WELL. CUT FRENCH BREAD IN SLICES AND DIP IN EGG MIXTURE. FRY IN HOT OIL UNTIL BROWN. DRAIN ON PAPER TOWELS AND SPRINKLE WITH POWDERED SUGAR.

BAKED PECAN FRENCH TOAST

4 LGE. EGGS 1 TSP. VANILLA EXTRACT1 CUP MILK 1 LOAF FRENCH BREAD (CUT INTO SLICES)1/4 CUP SUGAR 1/2 CUP CHOPPED PECANS1/4 TSP. GROUND CINNAMON2 TBSP. MELTED BUTTER OR MARGARINE2 TBSP. AMARETTO

IN A MEDIUM BOWL, WHISK TOGETHER EGGS, MILK, SUGAR,CINNAMON, AMARETTO AND VANILLA. SPRAY THE BOTTOM OF A 13X9” GLASS PAN WITH VEGETABLE OIL, SPRAY OR BRUSH WITH MELTED BUTTER. PLACE THE BREAD SLICES IN A SINGLE LAYER IN THE PAN. POUR THE EGG MIXTURE OVER THE BREAD,DISTRIBUTING IT EVENLY. TURN BREAD SLICES ONCE. COVER PAN WITH PLASTIC WRAP AND REFRIGERATE OVERNIGHT. THE

NEXT MORNING, PREHEAT OVEN TO 425 DEGREES. SPRINKLE BREAD SLICES WITH PECANS AND DRIZZLE WITH MELTED BUTTER. BAKE FOR 20 – 25 MINUTES OR UNTIL BREAD SLICES PUFF UP. SPRINKLE POWDERED SUGAR ON TOP AND SERVE WARM.

EASY STICKY BUNS

2 LOAVES FROZEN BREAD DOUGH 2 TBSP. MILK½ CUP BUTTER 1 CUP BROWN SUGAR2 TSP. CINNAMON1 SM. BOX VANILLA PUDDING, NOT INSTANT

OPTIONAL: PECANS AND RAISINS

LIGHTLY GREASE 9 X 13” PAN. SPREAD PECANS AND RAISINS ON BOTTOM OF PAN. TEAR THAWED BREAD DOUGH PIECES AND PUT ON TOP OF PECANS AND RAISINS. MELT BUTTER IN MILK. ADD BROWN SUGAR, CINNAMON AND PUDDING. POUR OVER BREAD DOUGH. LET RISE 2 HOURS. BAKE FOR 30 MINUTES IN 350 DEGREE OVEN. REMOVE FROM OVEN AND INVERT ONTO PLATE.

BREAKFAST COOKIES

2 CUPS BISQUICK BAKING MIX 1 LB. ROLL SAUSAGE2/3 CUP MILK1 – 12 OZ. PKG. SHREDDED CHEDDAR CHEESE

OPTIONAL: ½ CUP FINELY CHOPPED ONION½ TSP. GARLIC POWDER 1/3 TSP. CHILI POWDER

PREHEAT OVEN TO 400 DEGREES. SPRAY BAKING SHEET.

THOROUGHLY MIX ALL INGREDIENTS TOGETHER. DROP BY HEAPING TABLESPOON ONTO PREPARED BAKING SHEET. BAKE 15 – 20 MINUTES OR UNTIL LIGHTLY BROWNED. REMOVE FROM COOKIE SHEET AND PALCE ON PAPER TOWEL. STORED IN COVERED CONTAINER IN REFRIGERATOR.

BUTTERLESS GARLIC BREAD

1 LOAF ITALIAN OR FRENCH BREAD ½ CUP MAYONNAISE ½ TSP. GARLIC POWDER OR 1 CLOVE GARLIC, FINELY MINCED1/3 CUP GRATED PARMESAN CHEESE

CUT BREAD INTO 8 SLICES. IN SMALL BOWL, MIX MAYONNAISE, PARMESAN AND GARLIC. SPREAD EQUAL PARTS OF MIXTURE ON EACH BREAD SLICE. PLACE SLICES, SPREAD SIDE UP, ON BAKING SHEET AND SET UNDER THE BROILER UNTIL GOLDEN BROWN, 5 – 6 MINUTES.

EGG TWIST BREAD

3 OZ. YEAST 1 TBSP. SALT1 CUP LUKEWARM WATER 5 EGGS1 CUP OIL 1 CUP SUGAR2 CUPS WATER 5 LB. FLOUR

DISSOLVE THE YEAST IN THE LUKEWARM WATER. ADD THE OTHER INGREDIENTS. MIX WELL AND KNEAD. PLACE IN PAN AND GREASE TOP OF DOUGH LIGHTLY, COVER WITH WAX PAPER AND LET RISE IN A WARM BUT NOT HOT PLACE UNTIL IT TRIPLES IN SIZE. PUNCH DOWN. BREAK OFF BASEBALL SIZE PIECES, 3 AT A TIME. ROLL EACH INTO A BANANA SHAPED PIECE AND PLAIT THE 3 TOGETHER. PLACE IN A GREASED PAN AND LET RISE 1 HOUR, TILL DOUBLED IN SIZE. BRUSH THE TOP WITH SWEETENED WATER (1/3 CUP WATER AND 2 TEASPOONS

SUGAR). BAKE IN 350 DEGREE OVEN UNTIL BROWN. MAKES 9 LOAVES OF BREAD.

CRAWFISH CORNBREAD DELIGHT

1 LB. CRAWFISH 1 – 8 ½ OZ. BOX JIFFY CORN MUFFIX MIX½ CUP JIFFY BISCUIT MIX 1 CAN WHOLE KERNEL CORN, DRAINED2 EGGS ¼ CUP MILK¼ TSP. CAYENNE PEPPER ¼ TSP. SALT1 CUP GRATED CHEDDAR CHEESE1 MED. YELLOW ONION, DICED1 MED. BELL PEPPER, DICED 2 CELERY STALKS, DICED2 PODS OF GARLIC, DICED 1 CUP OF PARSLEY AND ONION TOPS

PREHEAT OVEN TO 375 DEGREES. LIGHTLY GREASE 9 X 12” PAN. MIX MILK, EGGS, MUFFIN MIX AND BISCUIT MIX TOGETHER WELL. ADD DRAINED CORN TO BATTER. CHOP UP ONION, BELL PEPPER, CELERY AND GARLIC. ADD DICED INGREDIENTS TO BATTER. SEASON CRAWFISH WITH SALT AND PEPPER, MIXING WELL INTO BATTER. ADD GRATED CHEESE INTO BATTER. SPREAD MIXED INGREDIENTS INTO 9 X 12” PAN. MIX THE 1 CUP OF PARSLEY AND ONION TOPS INTO BATTER BEFORE SPREADING INTO PAN. BAKE FOR 45 – 55 MINUTES AT 375 DEGREES. CUT INTO SQUARES AND SERVE AS A SLICE OF CORNBREAD. SERVES 12.

NOTE: CRAWFISH MAY BE SUBSTITUTED WITH SHRIMP OR CRABMEAT.

SHRIMP AND CRABMEAT LOAF

1 (6 OZ.) CAN SM. SHRIMP, DRAINED ¼ CUP DICED CELERY1 (8 OZ.) PKG. SHREDDED MOZZARELLA CHEESE1 (6 OZ.) CAN CRABMEAT, DRAINED & FLAKES1/8 TSP. SALT ½ CUP MAYONNAISE1/8 TSP. BLACK PEPPER OR CAYENNE PEPPER, TO TASTE.¼ CUP THINLY SLICED GREEN ONIONS1 (1 LB.) LOAF FRENCH BREAD, CUT IN HALF HORIZONTALLY

IN A BOWL, COMBINE WELL THE SHRIMP, CRAB, MAYONNAISE, GREEN ONIONS, CELERY, CHEESE, SALT AND PEPPER. SPREAD THE SHRIMP MIXTURE ON THE BOTTOM HALF OF BREAD AND COVER WITH THE TOP HALF. CUT INTO 8 PIECES AND SERVE IMMEDIATELY OR REFRIGERATE WHOLE AND CUT INTO 8 PIECES WHEN READY TO SERVE.

HEATING INSTRUCTIONS – PREHEAT OVEN TO 400 DEGREES. WRAP THE LOAF IN A LARGE PIECE OF ALUMINUM FOIL. BAKE FOR 20 MINUTES OR UNTIL HEATED THROUGH. CUT INTO 8 PIECES.

SAUSAGE / CHEESE BREAD

3 LOAVES FROZEN BREAD DOUGH, THAWED2 LB. GROUND PORK SAUSAGE, JIMMY DEAN (ONE HOT, ONE MILD)1 BELL PEPPER, FINELY CHOPPED 1 ONION, FINELY CHOPPED½ CUP CELERY, FINELY CHOPPEDAPPROXIMATELY 12 OZ. GRATED CHEDDAR CHEESE

BROWN SAUSAGE. ADD BELL PEPPER, ONION AND CELERY TOWARD END OF BROWNING. DRAIN EXCESS GREASE. ROLL OUT BREAD DOUGH ON 3 COOKIE SHEETS. SPREAD WITH INGREDIENTS. ROLL UP AND BRUSH WITH BUTTER. BAKE AT 350 DEGREES UNTIL GOLDEN BROWN, APPROXIMATELY 35 MINUTES). SLICE AND SERVE WARM.

ITALIAN SAUSAGE MUFFINS

2 SWEET OR SPICY ITALIAN SAUSAGES2 CUPS ALL PURPOSE FLOUR1/3 CUP PARMESAN CHEESE 1 TBSP. BAKING POWDER 1/8 TSP. PEPPER½ TSP. SALT 1 LGE. EGG ½ TSP. DRIED OR FRESH OREGANO LEAVES 1 (14 OZ.) JAR PIZZA SAUCE OR CAN OF CHUNKYITALIAN TOMATOESABOUT 2 TBSP. OLIVE OR VEGETABLE OIL

HEAT OVEN TO 400 DEGREES. SPRAY COOKIE SHEET. REMOVE SAUSAGE MEAT FROM CASINGS, BREAK INTO PIECES AND PLACE IN SKILLET. FRY OVER MEDIUM HEAT, STIRRING AND BREAKING UP SAUSAGE WITH A SPOON UNTIL COOKED AND BROWN. WHILE SAUSAGE COOKS, HEAT OVEN TO 400 DEGREES. GREASE MUFFIN CUPS OR MINI-MUFFIN PAN. DRAIN SAUSAGE, SAVE FAT IN SKILLET. THOROUGHLY MIX FLOUR, PARMESAN CHEESE, BAKING POWDER, SALT AND PEPPER IN A LARGE BOWL. CRUMBLE OREGANO IN YOUR FINGERS TO RELEASE THE FLAVOR AND STIR INTO MIXTURE. BREAK EGG INTO MEDIUM SIZE BOWL. LIGHTLY BEAT OR WHISK, BLEND IN PIZZA SAUCE OR TOMATOES. ADD 3 TABLESPOONS FAT OR OIL TO SAUCE MIXTURE – START WITH FAT FROM SKILLET AND MAKE UP DIFFERENCE WITH OLIVE OR VEGETABLE OIL. ADD SAUSAGE AND MIX WELL. POUR SAUCE OVER DRY INGREDIENTS AND MIX GENTLY WITH RUBBER SPATULA UNTIL INGREDIENTS ARE MOISTENED. SCOOP THICK BATTER INTO CUPS OR PAN. BAKE 20-25 MINUTES OR UNTIL FIRM. TURN OUT ON RACK TO COOL. WAIT ABOUT 30 MINUTES BEFORE SERVING.

STROMBOLI

¾ LB. LEAN GROUND BEEF ¼ CUP PIZZA SAUCE1 (13.8 OZ.) CAN REFRIGERATED PIZZA CRUST1 CUP (4 OZ.) SHREDDED MOZZARELLA CHEESE¼ TSP. DRIED ITALIAN SEASONING¼ CUP CHOPPED BELL PEPPER

OPTIONAL: ½ LB. LEAN GROUND BEEF & ½ LB. ITALIAN SAUSAGE, REMOVED FROM CASING

SPRAY COOKIE SHEET WITH PAM. BROWN GROUND BEEF IN MEDIUM SKILLET UNTIL THOROUGHLY COOKED, STIRRING FREQUENTLY. DRAIN AND SET ASIDE. UNROLL DOUGH. PLACE ON SPRAYED COOKIE SHEET. STARTING AT CENTER, PRESS OUT DOUGH WITH HANDS TO FORM 12X8” RECTANGLE. SPREAD SAUCE OVER DOUGH TO WITHIN 2” OF LONG SIDES AND ½” OF SHORT SIDES. PLACE COOKED GROUND BEEF LENGTHWISE DOWN CENTER, FORMING 3” WIDE STRIP AND TO WITHIN ½” OF SHORT SIDES. TOP WITH CHEESE, BELL PEPPER AND ITALIAN SEASONING. FOLD LONG SIDES OF DOUGH OVER FILLING. PRESS EDGES TO SEAL. BAKE AT 400 DEGREES FOR 15 – 20 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. MAKES 6 SERVINGS.

BITE-SIZE TACO TURNOVERS

½ LB. GROUND BEEF ¼ CUP TACO SAUCE2 TSP. CHILI POWDER ¼ TSP. ONION POWDER

¼ TSP. GARLIC POWDER1 (10 OZ.) PKG. REFRIGERATED PIZZA DOUGH¼ CUP SHREDDED AMERICAN OR CHEDDAR CHEESE1 EGG 1 TSP. WATER

FOR FILLING, COOK GROUND BEEF IN A SKILLET UNTIL BROWN. DRAIN OFF FAT. STIR IN TACO SAUCE, CHILI POWDER, ONION POWDER AND GARLIC POWDER. SET ASIDE. UNROLL PIZZA DOUGH. ROLL DOUGH INTO A 14X10 ½” RECTANGLE. CUT INTO 12 3 ½” SQUARES. DIVIDE FILLING AMONG DOUGH SQUARES. SPRINKLE WITH CHEESE. BRUSH EDGES WITH WATER. LIFT 1 CORNER OF EACH SQUARE AND STRETCH DOUGH TO THE OPPOSITE CORNER, MAKING A TRIANGLE. PRESS EDGES WELL WITH A FORK TO SEAL. ARRANGE ON A GREASED BAKING SHEET. PRICK WITH FORK. COMBINE EGG AND 1 TEASPOON WATER, BRUSH ON TURNOVERS. BAKE IN 425 DEGREE OVEN FOR 8-10 MINUTES OR UNTIL GOLDEN. LET STAND 5 MINUTES BEFORE SERVING. MAKES 12 APPETIZERS.

STUFFED CRAWFISH BEIGNETS

1/3 CUP BUTTER 1/2 CUP CHOPPED ONION1/2 CUP CHOPPED CELERY 2 CLOVES GARLIC, MINCEDSALT & PEPPER TO TASTE 1 LB. CRAWFISH TAILS1/4 CUP SHREDDED CHEDDAR CHEESE1/4 CUP SHREDDED SWISS CHEESE1 ½ TBSP. CHOPPED GREEN ONION1 1/2 TBSP. CHOPPED PARSLEY VEGETABLE OIL FOR FRYINGDOUGH (RECIPE FOLLOWS)

SAUTE ONION AND CELERY IN BUTTER UNTIL TENDER. ADD GARLIC, SEASONINGS AND CRAWFISH TAILS. SIMMER FOR 8 -10 MINUTES OR UNTIL ALL LIQUID IS ABSORBED. SET ASIDE

AND LET COOL COMPLETELY. ADD CHEESE, GREEN ONIONS AND PARSLEY. PREPARE DOUGH.

DOUGH: 2 CUPS BISCUIT MIX 3/4 CUP WATER

MIX TOGETHER WITH A FORK. ON A WELL-FLOURED SURFACE ROLL OUT DOUGH. CUT WITH A 4" CIRCLE CUTTER. PLACE FILLING ON HALF OF DOUGH. FOLD CIRCLE IN HALF; SEAL EDGES WITH FORK DIPPED IN FLOUR. IN DEEP POT, HEAT OIL TO 350 DEGREES. FRY THE BEIGNETS UNTIL THEY ARE GOLDEN BROWN. SERVE WARM. MAKES ABOUT 16 BEIGNETS. MAY BE FROZEN BEFORE BEING FRIED. THAW FOR 10 MINUTES AND FRY AS USUAL.

NOTE: TO MAKE THIS DISH QUICK, USE A CAN OF REFRIGERATED BISCUITS. USE SAME FILLING AND FRYING METHOD.

CRAWFISH PISTOLETTES

1 MED. CHOPPED ONION 1 CHOPPED BELL PEPPER1 CLOVE GARLIC, CHOPPED 1 STICK BUTTER2 LB. CRAWFISH4 OZ. CAN MUSHROOM PIECES, DRAINED 3 TBSP. FRESH PARSLEY30 PISTOLETTES 1 CAN CREAM MUSHROOM SOUPCREOLE SEASONING TO TASTE

SAUTE VEGETABLES IN BUTTER. ADD CRAWFISH, MUSHROOMS AND SEASONINGS. COOK FOR 15 MINUTES. ADD MUSHROOM SOUP AND PARSLEY. SIMMER 5 MINUTES ON LOW HEAT. LET COOL. CUT OFF TOP OF PISTOLETTE. REMOVE SOME OF BREAD INSIDE AND REPLACE WITH CRAWFISH MIXTURE. REPLACE BREAD TOP. SPREAD MELTED BUTTER AND GARLIC POWDER ON TOP OF PISTOLETTES. BAKE AT 450 DEGREES FOR 8 MINUTES.

NOTE: I PUT THE MIXTURE IN SMALL OPEN PATTY SHELLS. THEN BAKE IN 350 DEGREE OVEN UNTIL THE SHELLS ARE WARM.

BROCCOLI CORNBREAD

4 EGGS 8 OZ. COTTAGE CHEESE1 ½ STICKS OLEO, MELTED2 BOXES CORNBREAD MIX1 BOX FROZEN CHOPPED BROCCOLI (THAWED)1 ONION, CHOPPED 1 CAN WHOLE KERNEL CORN1 ½ CUPS GRATED CHEESE

MIX ALL INGREDIENTS TOGETHER AND BAKE AT 400 DEGREES FOR 30 MINUTES. BOBBIE REMMIE

ITALIAN BREAD WITH OLIVES AND CHEESE

1 LGE. LOAF FRENCH BREAD, CUT IN HALF LENGTHWISE1 STICK BUTTER, AT ROOM TEMPERATURE1 CUP MAYONNAISE8 OZ. FRESHLY GRATED MOZZARELLA CHEESE1/4 CUP CHOPPED GREEN ONIONS (GREEN PART ONLY)1 SM. CAN CHOPPED BLACK OLIVES1/2 TSP. GARLIC SALT1/4 TSP. FRESHLY GROUND BLACK PEPPER

PREHEAT OVEN TO 350 DEGREES. SPREAD THE BUTTER EVENLY ON BOTH HALVES OF THE BREAD. THEN SPREAD THE MAYONNAISE EVENLY OVER THE BUTTER. SPRINKLE WITH THE CHEESE AND THE GREEN ONIONS AND ARRANGE THE OLIVES EVENLY. SEASON WITH THE GARLIC SALT AND BLACK PEPPER.

PLACE THE BREAD HALVES ON A BAKING SHEET AND BAKE UNTIL THE CHEESE MELTS, ABOUT 15 MINUTES. REMOVE ANDCUT THE BREAD CROSS-WISE INTO 1/2" PIECES TO SERVE. MAKES ABOUT 8 SERVINGS.

CREAM CHEESE MUFFIN PUFFS

1/2 CUP SUGAR 1 TSP. CINNAMON1/4 CUP MARGARINE, MELTED 1/2 TSP. VANILLA1 (10 OZ.) CAN FLAKY HUNGRY JACK BISCUITS1 (8 OZ.) CREAM CHEESE, CUT INTO 10 CUBES

PREHEAT OVEN TO 375 DEGREES. IN SMALL BOWL, COMBINE SUGAR AND CINNAMON. IN ANOTHER SMALL BOWL, COMBINE MARGARINE AND VANILLA. SEPARATE DOUGH INTO 10 BISCUITS. PRESS OR ROLL EACH TO 3" CIRCLE. DIP EACH CHEESE CUBE IN MARGARINE AND VANILLA, THEN IN SUGAR AND CINNAMON MIXTURE. PLACE IN CENTER OF EACH CIRCLE. FOLD DOUGH OVER CHEESE COVERING COMPLETELY. SEAL CLOSED. SHAPE INTO BALLS. DIP EACH FILLED BISCUIT IN MARGARINE AND VANILLA, THEN IN SUGAR AND CINNAMON MIXTURE. PLACE SEAM SIDE DOWN IN UNGREASED MUFFIN CUP PAN. BAKE AT 375 DEGREES FOR 12 - 18 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM PAN IMMEDIATELY. STORE IN REFRIGERATOR, IF ANY LEFT OVER. KATHY E

PISTACCHIO BREAD

1 PKG. (18 ¼ OZ.) YELLOW CAKE MIX1 PKG. (3.4 OZ.) INSTANT PISTACHIO PUDDING MIX4 EGGS 1 CUP SOUR CREAM¼ CUP VEGETABLE OIL 2 TBSP. WATER4 DROPS GREEN FOOD COLORING

¾ CUP HALVED MARASCHINO CHERRIES½ CUP CHOPPED PECANS ¼ CUP SUGAR1 TSP. GROUND CINNAMON

IN A MIXING BOWL, COMBINE CAKE AND PUDDING MIXES. COMBINE THE EGGS, SOUR CREAM, OIL, WATER AND FOOD COLORING. ADD TO DRY INGREDIENTS. BEAT UNTIL WELL BLENDED. BATTER WILL BE THICK. FOLD IN CHERRIES AND PECANS. COMBINE SUGAR AND CINNAMON. SPRINKLE 1 TABLESPOON OVER THE BOTTOM AND UP THE SIDES OF TWO GREASED 8X4X2 INCH LOAF PANS. ADD BATTER, SPRINKLE WITH REMAINING CINNAMON/SUGAR. BAKE AT 350 DEGREES FOR 40 – 45 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN. COOL FOR 10 MINUTES BEFORE REMOVING FROM PANS TO COOL. MAKES 2 LOAVES OR 6 SMALL LOAVES.

PINK LEMONADE MUFFINS

1 ¾ CUP ALL-PURPOSE FLOUR ½ CUP FROZEN PINK LEMONADE CONCENTRATE, THAWED¼ CUP SUGAR 2 ½ TSP. BAKING POWDER¼ CUP MILK ¾ TSP. SALT1/3 CUP COOKING OIL 1 WELL BEATEN EGG½ CUP CHOPPED NUTS

STIR THOROUGHLY THE FLOUR, SUGAR, BAKING POWDER AND SALT. MAKE WELL IN CENTER. COMBINE EGG, LEMONADE, MILK AND OIL. ADD ALL AT ONCE TO DRY MIXTURE. STIR QUICKLY JUST TILL MOISTENED. GENTLY STIR IN NUTS. FILL GREASED MUFFIN PANS 2/3 FULL. BAKE AT 400 DEGREES ABOUT 20 MINUTES. REMOVE FROM PANS AND BRUSH TOPS WITH ADDITIONAL CONCENTRATE. SPRINKLE GENEROUSLY WITH SUGAR. MAKES 12.

PANCAKES

1 CUP FLOUR 1 TSP. BAKING POWDER1/2 TSP. SALT 1 TBSP. SUGAR1 EGG 3/4 CUP MILK3 TBSP. OIL

OPTIONAL: FOR EXTRA FLAVOR, ADD 1 DICED BANANA OR BLUEBERRIES TO MIX BEFORE COOKING.

MIX ALL INGREDIENTS TOGETHER IN A LARGE BOWL. FIX LIKE REGULAR PANCAKES. MAKES 6 - 8 PANCAKES. KRIS

TRIPLE MILK PUDDING CAKE

1 BOX YELLOW CAKE MIX

GREASE AND GENEROUSLY FLOUR A 2 INCH DEEP 9X13 INCH BAKING PAN. PREHEAT OVEN TO 350 DEGREES. BAKE ACCORDING TO DIRECTIONS ON BOX. COOL FOR 3-4 MINUTES AND TURN OUT ONTO A CAKE RACK. PLACE THE STILL WARM CAKE ON A LARGE SERVING DISH OR PLATTER WITH A RIM. POUR SOME OR ALL THE TRIPLE MILK CUSTARD SAUCE ONTO THE CAKE AND CHILL FOR 6 HOURS. FROST.

TRIPLE MILK CUSTARD SAUCE:1 PT. (2 CUPS) HALF & HALF 1 CAN CONDENSED MILK4 EGG YOLKS 2 TBSP. VANILLA1 (14 OZ.) CAN EVAPORATED MILK

BEAT YOLKS WITH ¼ CUP HALF & HALF OR CREAM. BRING THE REST OF CREAM TO A BOIL AND POUR OVER THE YOLKS,

BEATING HARD. BEAT THE CONDENSED MILK INTO THE HOT CREAM-EGG MIXTURE, THEN ADD THE EVAPORATED MILK. ADD THE VANILLA.

SYRUP MERINGUE:4 EGG WHITES (ROOM TEMPERATURE) ¼ TSP. CREAM OF TARTAR 1 CUP LIGHT CORN SYRUPPINCH OF SALT 1/3 – ½ CUP SUGAR

BEAT THE WHITES WITH THE SALT AND TARTAR AT HIGH SPEED TILL FIRM PEAKS FORM. BEATING AT HIGH, GRADUALLY DRIZZLE IN SYRUP TILL MERINGUE IS VERY STIFF AND GLOSSY. ADD SUGAR TO TASTE, STILL AT HIGH. GARNISH WITH MARASCHINO CHERRIES.

SPINACH BREAD

1 1/2 LOAVES PO-BOY BREAD, SLICED IN 1" ROUNDS 8 CLOVES GARLIC 3 STICKS BUTTER OR MARGARINE, SOFTENED2 BOXES CHOPPED SPINACH, COOKED & THOROUGHLY DRAINED2 TBSP. MARGARINE1 (4 OZ.) CAN SLICED MUSHROOMS, DRAINEDDASH OF TABASCO SALT & PEPPER TO TASTE1 BOTTLE REAL BACON BITS 8 OZ. SLICED MOZZARELLA CHEESE

MIX GARLIC AND BUTTER. SPREAD ON BREAD ROUNDS (BOTH SIDES). PLACE ON COOKIE SHEET AND TOAST SLIGHTLY. COOK SPINACH; DRAIN. ADD MARGARINE, MUSHROOMS, TABASCO, SALT AND PEPPER. SPREAD BREAD ROUNDS WITH SPINACH MIXTURE. COVER WITH BACON BITS. COVER WITH MOZZARELLA CHEESE. BAKE IN 350 DEGREE OVEN. MAY BE PREPARED IN ADVANCE AND HEATED WHEN DESIRED.

CRAWFISH BREAD

1 STICK BUTTER OR MARGARINE 2 - 3 SHALLOTS 1 TOE GARLIC SALT & PEPPER DASH TABASCO 1/2 CUP SHREDDED MOZZARELLA CHEESE1/2 CUP SHREDDED CHEDDAR CHEESE 1 LOAF FRENCH BREAD16 OZ. PKG. CRAWFISH TAILS

SAUTE SHALLOTS AND GARLIC IN BUTTER UNTIL SOFTENED. ADD SALT AND PEPPER AND DASH TABASCO. ADD CRAWFISH TAILS UNTIL BLENDED WELL. CUT FRENCH BREAD INTO 8 INCH PIECES. SLICE IN HALF LONGWAYS, BUT NOT ALL THE WAY DOWN. TAKE OUT EXTRA BULKINESS OF BREAD INSIDE. SPRINKLE BOTH CHEESES, THEN CRAWFISH MIXTURE, THEN CHEESE AGAIN. REPEAT FOR REST OF LOAF. WRAP IN FOIL AND PUT IN OVEN AT 350 DEGREES FOR 15 - 20 MINUTES UNTIL CHEESES MELT. SLICE SHORTWAYS OR SMALLER PIECES FOR A PARTY.

SHRIMP BREAD

2 CUPS SHRIMP, PEELED & DEVEINED1 LOAF FRENCH BREAD ½ STICK BUTTER OR MARGARINE½ CUP DICED ONIONS ½ CUP DICED ONIONS½ CUP DICED CELERY ¼ CUP DICED BELL PEPPER1 TBSP. MINCED GARLIC ½ TSP. DRY MUSTARD½ CUP MAYONNAISE1/3 CUP GRATED OR CUBED MOZZARELLA CHEESE1/3 CUP GRATED OR CUBED CHEDDAR CHEESE

SLICE FRENCH BREAD IN HALF LENGTHWISE AND SCOOP OUT THE INSIDE OF THE LOAF. SET ASIDE. IN A LARGE SKILLET, MELT BUTTER OR MARGARINE ON MEDIUM-HIGH HEAT. SAUTE SHRIMP, ONIONS, CELERY, BELL PEPPER AND GARLIC FOR 15

MINUTES. BLEND IN DRY MUSTARD AND MAYONNAISE. ADD CHEESE AND BLEND UNTIL MELTED. SPREAD SHRIMP MIXTURE INSIDE THE BREAD THEN PUT HALVES BACK TOGETHER. BUTTER THE TOP OF THE LOAF, WRAP IT IN FOIL AND BAKE IN A 350 DEGREE OVEN FOR 20-30 MINUTES. CUT BREAD INTO SLICES AND SERVE HOT.

MONKEY BREAD

3 CANS (10 COUNT) BISCUITS 1 TBSP. CINNAMON3/4 CUP BROWN SUGAR 1/2 CUP SUGAR 1 STICK BUTTER

CUT INDIVIDUAL BISCUITS INTO 4 PIECES. PUT CINNAMON AND SUGAR INTO BOWL WITH LID. PUT BISCUIT PIECES INTO BOWL WITH CINNAMON AND SUGAR. SHAKE UNTIL WELL COATED. POUR INTO A GREASED BUNDT PAN. MELT BUTTER AND BROWN SUGAR IN SAUCEPAN; POUR OVER BISCUIT PIECES. BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL GOLDEN BROWN.

BANANA FRITTERS

1 1/2 CUPS FLOUR 1 EGG2 TSP. BAKING POWDER OIL2 TBSP. POWDERED SUGAR ¼ TSP. SALT2/3 CUP MILK3 BANANAS, MASHED AND SPRINKLED WITH LEMON JUICE POWDERED SUGAR

MEASURE, SIFT AND MIX ALL DRY INGREDIENTS. COMBINE EGG AND MILK, ADD TO DRY INGREDIENTS. FOLD IN THE MASHED BANANAS. IF TOO THICK ADD MILK, TOO THIN ADD FLOUR. BATTER SHOULD HAVE CONSISTENCY TO BE DROPPED BY TEASPOONFUL IN HOT OIL. POUR ENOUGH OIL INTO SKILLET TO A DEPTH OF 1 INCH. TEST HEAT OF OIL, WHEN FRITTERS COOK

IN 5 MINUTES, IT IS READY. DROP BY SPOONFULS AS MANY AS SKILLET WILL HOLD. AS IT BROWNS ON ONE SIDE TURN. DRAIN ON PAPER TOWELS. JUST BEFORE SERVING SPRINKLE WITH POWDERED SUGAR. SERVES 10 - 15.

BANANA NUT LOAF

1 CUP SUGAR ½ CUP OIL2 EGGS3 FULLY RIPE LARGE BANANAS (OR 4 SMALL)1 ½ CUP SIFTED FLOUR 1 TSP. SODA1 TSP. SALT 2 HEAPING TBSP. HONEY

BEAT EGGS WITH SUGAR AND OIL. MIX DRY INGREDIENTS AND ADD TO EGG MIXTURE. ADD HONEY. ADD THOROUGHLY MASHED BANANAS AND NUTS. MIX WELL. BAKE IN GREASED AND FLOURED LOAF PAN, AT 325 DEGREES FOR 1 HOUR.

STRAWBERRY BREAD

½ CUP BUTTER OR OLEO 1 TSP. SODA1 CUP SUGAR 1 TSP. SALT¼ - ½ TSP. ALMOND EXTRACT1 CUP CRUSHED OR CHOPPED FRESH STRAWBERRIES OR 1 (10 OZ.)PKG. FROZEN STRAWBERRIES, DRAINED 2 EGGS, SEPARATED 2 CUPS FLOUR1 TSP. BAKING POWDER

CREAM TOGETHER BUTTER, SUGAR AND EXTRACT. BEAT IN EGG YOLKS, ONE AT A TIME. SIFT TOGETHER FLOUR, POWDER, SODA AND SALT. ADD DRY INGREDIENTS ALTERNATELY WITH BERRIES TO CREAMED MIXTURE. BEAT EGG WHITES UNTIL STIFF. FOLD IN BERRY MIXTURE. LINE 9X5 INCH PAN WITH GREASED WAX

PAPER. TURN BATTER INTO PAN. BAKE AT 350 DEGREES FOR 50-60 MINUTES OR UNTIL CAKE TESTS DONE. COOL 15 MINUTES ON RACK. MAKES 1 LOAF.

NOTE: FREEZES WELL AND MAKES DELICIOUS TOAST ON SECOND DAY.

ORANGE BREAD

4 ½ CUPS FLOUR 4 LARGE EGGS2 ¼ TBSP. BAKING POWDER 2 ½ CUPS WATER2 ¼ CUPS SUGAR 1 ¼ CUPS EVAPORATED MILK1 TSP. SALT 1 ½ TBSP. ORANGE EXTRACT½ CUP GRATED ORANGE ZEST ¼ TSP. ORANGE FOOD COLOR¾ TSP. BAKING SODA ¼ TSP. YELLOW FOOD COLOR1 ¼ CUP OIL 2 TBSP. MELTED BUTTER¼ CUP LIGHT CORN SYRUP

COMBINE FIRST 4 INGREDIENTS IN LARGE BOWL. SET ASIDE. PLACE THE NEXT 2 IN SMALL BOWL. MIX WELL. LET STAND AT LEAST 10 MINUTES, MIXING OCCASIONALLY. IN SEPARATE LARGE BOWL, COMBINE NEXT 8 INGREDIENTS. MIX WELL WITH WIRE WHISK UNTIL BLENDED. MAKING SURE ZEST PIECES ARE NOT CLUMPED TOGETHER, MIX ORANGE-BAKING SODA INTO FLOUR MIXTURE. POUR ½ OF EGG MIXTURE INTO FLOUR MIXTURE. MIX UNTIL SMOOTH. ADD REMAINING ½ OF EGG MIXTURE INTO FLOUR MIXTURE, A LITTLE AT A TIME, MIXING TILL SMOOTH. POUR INTO 6 GREASED 1 POUND LOAF PANS (6X3 INCH) UP TO ¾ FULL. STARTING FROM ABOUT 1 INCH FROM EDGE OF PAN, DOWN CENTER, AND ENDING ABOUT 1 INCH FROM OTHER EDGE OF PAN, DRAW A THIN LINE WITH MELTED BUTTER. PLACE PAN IN CENTER OF OVEN. BAKE AT 375 DEGREES FOR 10 MINUTES. REDUCE HEAT TO 350 DEGREES AND BAKE 40 MINUTES MORE. MAKES 6 LOAVES.

NEW ORLEANS PRALINE BREAD

1 CUP CHOPPED PECANS ¼ CUP MILK½ CUP PRALINE LIQUEUR 2 ¼ CUP FLOUR2 STICKS BUTTER 1 TSP. CINNAMON2 CUPS SUGAR ½ TSP. BAKING POWDER1 TBSP. VANILLA ¼ CUP PRALINE LIQUEUR5 LGE. EGGS

MARINATE PECANS IN ¼ CUP PRALINE LIQUEUR. CREAM BUTTER, SUGAR AND VANILLA. ADD EGGS AND MILK. BEAT UNTIL SMOOTH AND CREAMY. MIX DRY INGREDIENTS TOGETHER. ADD TO BUTTER MIXTURE. ADD THE MARINATED PECANS AND THE OTHER ¼ CUP LIQUEUR. POUR INTO 2 GREASED LOAF PANS. BAKE AT 300 DEGREES FOR 1 HOUR AND 15 MINUTES. LET COOL. WRAP IN CHEESECLOTH. POUR ¼ OF THE PRALINE LIQUEUR OVER BREAD, THEN WRAP IN FOIL. LET STAND FOR 1 OR 2 WEEKS. MAKES 2 LOAVES.

CHEESE BISCUITS

2 CUPS BISQUICK ¼ CUP BUTTER½ CUP COLD WATER 1 TSP. PARSLEY FLAKES¾ CUP SHARP CHEDDAR CHEESE, GRATED1 TSP. GARLIC POWDER½ TSP. ITALIAN SEASONING

PREHEAT OVEN TO 450 DEGREES. MIX BISQUICK, CHEESE AND WATER. DROP BY LARGE (10 – 12) SPOONFULS ONTO GREASED BAKING SHEET. BAKE FOR 8 – 10 MINUTES. AFTER BAKING, WHILE HOT, BRUSH ON MELTED BUTTER MIXED WITH GARLIC POWDER, PARSLEY FLAKES AND ITALIAN SEASONING. SERVE HOT. MAKES A DOZEN. BOBBIE REMMIE

YEAST ROLLS

2 CUPS WARM WATER 2 PKGS. DRY YEAST1 CUP SUGAR 1 EGG, BEATEN WELL6 ½ - 7 CUPS GOLD MEDAL BREAD FLOUR¼ CUP CRISCO OIL 2 TSP. SALT

DISSOLVE YEAST IN WARM WATER. ADD SUGAR, SALT, OIL AND EGG. MIX WELL. ADD FLOUR AND MIX WELL. COVER WITH CLOTH AND LET RISE ABOUT 2 HOURS OR UNTIL DOUBLE IN SIZE. TURN OUT ONTO FLOURED PASTRY CLOTH, KNEAD SLIGHTLY. MAKE INTO DESIRED SHAPE. LET RISE, COVERED WITH CLOTH, ANOTHER 2 HOURS. BAKE AT 350 DEGREES FOR 10 – 15 MINUTES OR UNTIL GOLDEN BROWN. BRUSH TOP AND SIDES WITH A STICK OF MARGARINE. KATHY

PITA CRISPS

PITA CRISPS ARE GOOD WITH SPREADS OR DIPS, OR JUST BY THEMSELVES.

8 PITA POCKETS 1 CUP BUTTER, MELTED2 TSP. ITALIAN SEASONING 1 TSP. GARLIC SALT

PREHEAT OVEN TO 300 DEGREES. SEPARATE THE PITA POCKETS INTO 2 ROUNDS. USING A PIZZA CUTTER OR KNIFE, CUT EACH PITA POCKET INTO 6 WEDGES. COMBINE THE MELTED BUTTER, ITALIAN SEASONING AND GARLIC SALT. BRUSH PITA PIECES WITH THE MELTED MIXTURE AND PLACE ON BAKING SHEET. BAKE UNTIL CRISPY ABOUT 26 – 30 MINUTES.

PEPPERONI FILLED BREAD

1 CUP SHREDDED MOZZARELLA CHEESE1 CUP PEPPERONI SAUSAGE, CHOPPED¼ CUP MINCED ONION 2 TSP. CHOPPED PARSLEY3 TBSP. OLIVE OIL4 HERO SANDWICH ROLLS, SPLIT LENGTHWISE1 TBSP. OLIVE OIL2 TBSP. GRATED PARMESAN CHEESE

PREHEAT OVEN TO 375 DEGREES. IN BOWL, COMBINE MOZZARELLA CHEESE, PEPPERONI, ONION, PARSLEY AND OLIVE OIL. SPREAD ON CUT SURFACE OF ROLLS. BRUSH TOPS OF ROLLS WITH 1 TABLESPOON OLIVE OIL AND SPRINKLE WITH PARMESAN CHEESE. BAKE IN PREHEATED OVEN FOR 10 MINUTES OR UNTIL GOLDEN AND HEATED THROUGH.

PEPPERONI ROLLS

1 BAG PRE-SLICED PEPPERONI2 – 3 TUBES CRESCENT ROLLS1 MED. BAG SHREDDED MOZZARELLA CHEESE

UNROLL THE CRESCENT ROLLS. PUT 2 – 3 SLICES OF PEPPERONI PER ROLL. SPRINKLE CHEESE OVER PEPPERONI. ROLL UP THE CRESCENT ROLL. BAKE AS INSTRUCTED ON TUBE (ABOUT 13 MINUTES).

DEFINITELY DESSERT

FUDGE WON'T "SUGAR" IF YOU ADD A DASH OF CREAM OF TARTAR.

SOFTEN "HARD AS A ROCK" BROWN SUGAR BY PLACING A SLICE OF SOFT BREAD OR 1/2 AN APPLE IN THE PACKAGE AND CLOSING TIGHTLY. IN A COUPLE OF HOURS THE BROWN SUGAR WILL BE SOFT AGAIN.

TOO MUCH SUGAR IN A RECIPE? ADD A FEW DROPS OF LEMON JUICE OR VINEGAR.

USE A PIZZA CUTTER TO CUT BARS OR BAR-COOKIES INTO NICE, SMOOTH SQUARES IN HALF THE TIME.

SWEETENED CONDENSED MILK AND EVAPORATED MILK ARE ENTIRELY DIFFERENT PRODUCTS AND CANNOT BE USED INTERCHANGEABLY IN RECIPES. SWEETENED CONDENSED MILK HAS A MUCH THICKER CONSISTENCY AND IS GREAT FOR DESSERTS BECAUSE IT WILL NOT GET "SUGARY" WHEN HEATED AND WILL NOT FORM ICE CRYSTALS IN FROZEN DESSERTS. ALSO, IT THICKENS WITHOUT HEAT WHEN COMBINED WITH AN ACID SUCH AS LEMON, ORANGE, PINEAPPLE OR APPLE JUICES.

IF YOU ARE MELTING CHOCOLATE IN A DOUBLE BOILER OR A CUSTARD CUP SET IN A PAN OF WATER, DO NOT BOIL THE WATER AS THIS WILL ONLY THICKEN OR CURDLE THE CHOCOLATE.

TO KEEP GRANULATED SUGAR FROM LUMPING, PLACE A COUPLE OF

SALT CRACKERS IN CONTAINER AND COVER TIGHTLY.

BEFORE MEASURING HONEY OR OTHER SYRUP, OIL THE CUP WITH COOKING OIL AND RINSE IN HOT WATER.

THE KEY TO SUCCESSFUL CUSTARD PREPARATION IS LOW HEAT; HIGH HEAT CAUSES THE EGGS TO CURDLE, RESULTING IN LUMPY, THIN MIXTURES. EITHER COOK CUSTARD IN A DOUBLE BOILER OR IF COOKING OVER DIRECT HEAT, ALWAYS USE A HEAVY SAUCEPAN. STIR THE MIXTURE CONSTANTLY WITH A WHISK. CHECK THICKNESS BY LIFTING THE SPOON FROM CUSTARD AND HOLDING IT FOR 15 TO 20 SECONDS; IF THE SPOON DOES NOT SHOW THROUGH MIXTURE, THE CUSTARD HAS THICKENED TO THE CORRECT CONSISTENCY.

VARIOUS VEGGIE TIPS

BAKE POTATOES IN HALF THE USUAL TIME BY LETTING STAND IN BOILING WATER FOR 15 MINUTES BEFORE PUTTING THEM INTO A VERY HOT OVEN.

NEXT TIME YOU ARE COOKING CABBAGE, PUT A HEEL OF BREAD ON TOP OF CABBAGE BEFORE PUTTING THE LID ON THE POT - THERE WILL BE NO ODOR. THE BREAD HAS NO EFFECT ON THE CABBAGE AND SHOULD BE REMOVED AFTER COOKING. WORKS FOR BROCCOLI AND BRUSSEL SPROUTS TOO.

A DEEP OR RICH COLOR GENERALLY INDICATES HIGHEST FOOD VALUE AND FLAVOR IN VEGETABLES. FOR EXAMPLE, THE DARK GREEN OUTER LEAVES OF LEAFY VEGETABLES HAVE MORE NUTRIENTS THAN THE LIGHTER COLORED INNER ONES. ALSO, BRIGHT ORANGE CARROTS MAY PROVIDE MORE VITAMIN A THAN PALER ONES.

REMEMBER TO REMOVE THE TOPS OF CARROTS BEFORE STORING. TOPS DRAIN THE CARROTS OF MOISTURE, MAKING THEM LIMP AND

YOU'LL SHED LESS TEARS IF YOU CUT THE ROOT END OF THE ONION OFF LAST; OR FREEZE OR REFRIGERATE BEFORE CHOPPING.

LETTUCE LEAVES ABSORB FAT. PLACE A FEW INTO THE POT AND WATCH THE FAT CLING TO THEM.

RIPEN GREEN BANANAS OR GREEN TOMATOES BY WRAPPING THEM IN A WET DISH TOWEL AND PLACING THEM IN A PAPER SACK.

A SQUIRT OF LEMON IN THE WATER WHEN COOKING CAULIFLOWER WILL KEEP THE CAULIFLOWER FROM DISCOLORING.

NEVER IMMERSE MUSHROOMS IN WATER WHEN CLEANING. THEY WILL ABSORB TOO MUCH LIQUID. FOR PRIME MUSHROOMS, BUY ONLY THOSE WITH CLOSED CAPS.

SUPER SOUPS & SCRUMPTIOUS SALADS

FOR SOUP AND STEW THAT IS TOO SALTY, ADD A RAW POTATO AND DISCARD AFTER COOKING. THE POTATO ABSORBS THE SALT.

THICKENERS FOR SOUPS CAN BE EITHER FLOUR OR CORNSTARCH. IT IS A GOOD IDEA TO ADD THE THICKENER WITH THE PAN OFF THE HEAT TO AVOID THE DANGER OF LUMPING. FLOUR IS GOOD FOR SOUPS TO BE SERVED HOT. CORNSTARCH IS BETTER FOR COLD SOUPS.

IF DELAYED IN TOSSING SALADS, GREENS WILL STAY FRESH UNDER A DRAPE OF PAPER TOWELS WRUNG OUT OF ICE WATER.

WHEN UNMOLDING A SALAD, ALWAYS SPRINKLE A FEW DROPS OF WATER ON THE SERVING PLATE. IT WILL BE EASY TO MOVE THE SALAD AROUND TO POSITION IT CORRECTLY.

TO TEST FRESHNESS OF DRIED HERBS, RUB THEM BETWEEN YOUR HANDS. OIL OF YOUR HAND EXTRACTS THE ESSENCE OF THE HERB. IF THERE IS NO SMELL, THEY ARE NO GOOD.

SEASON WITH SEEDS TO ADD FLAVORS:

CARAWAY: TANGY AND SLIGHTLY SWEET

CARDAMOM: SPICY

CELERY: STRONG, USE SPARINGLY

CUMIN: SLIGHTLY BITTER

DILL: PUNGENT AND STRONG IN FLAVOR

FENNEL: LICORICE FLAVOR

SESAME: SWEET, NUTTY FLAVOR

MUSTARD: DRY MUSTARD IS A MIXTURE OF GROUND SEEDS OF SEVERAL MUSTARD VARIETIES.

FOR CRUNCHY COLE SLAW, CUT CABBAGE IN HALF AND SOAK IN SALTED WATER FOR AN HOUR. DRAIN WELL, THEN PROCEED WITH RECIPE.

TEMPTING MAIN DISH IDEAS

WHEN BROILING MEATS OR BACON ON A RACK, PLACE A PIECE OR TWO OF DRY BREAD IN THE BROILER PAN TO SOAK UP THE DRIPPED FAT. THIS NOT ONLY HELPS TO ELIMINATE SMOKING OF THE FAT BUT

REDUCES THE CHANCES OF THE FAT CATCHING FIRE.

FOR JUICIER BURGERS, ADD A STIFFLY BEATEN EGG WHITE TO EACH POUND OF HAMBURGER, OR MAKE PATTIES WITH 1 TABLESPOON OF COTTAGE CHEESE IN THE CENTER.

MARBLED BEEF, WHICH HAS INTERMINGLING OF FAT WITH LEAN, INDICATES TENDERNESS AND RICH FLAVOR.

PORK CHOPS WHICH ARE LIGHT IN COLOR ARE CORN FED.

IF YOU RUB THE SKIN OF A CHICKEN WITH MAYONNAISE BEFORE BAKING, THE SKIN WILL GET CRISP AND BROWN.

THE DARKER THE FLESH OF A FISH, THE HIGHER IT IS IN CALORIES.

RULE OF THUMB FOR COOKING FISH: COOK 10 MINUTES FOR EACH INCH OF THICKNESS.

TO KEEP RAW FISH FRESH AND ODORLESS, RINSE THEM WITH FRESH LEMON JUICE AND WATER, DRY THOROUGHLY, WRAP AND REFRIGERATE.

FOR FLUFFIER OMELETS, ADD A PINCH OF CORNSTARCH BEFORE BEATING.

BACON WILL LIE FLAT IN THE PAN IF YOU PRICK IT THOROUGHLY WITH A FORK AS IT FRIES.

TENDERIZE TOUGH MEAT BY RUBBING BOTH SIDES WITH VINEGAR AND OLIVE OIL. LET IT STAND 2 HOURS BEFORE COOKING.

TO KEEP HAMBURGERS MOIST FOR A COOKOUT, IN A DISPOSABLE PAN AND ADD WATER, BEEF BOUILLON, GARLIC, ONIONS AND GREEN PEPPERS. PLACE THE PARTIALLY COOKED BURGERS IN THE PAN UNTIL READY TO FINISH

GRILLING THEM.

POTPOURRI

TO DETERMINE WHETHER AN EGG IS FRESH WITHOUT BREAKING THE SHELL, IMMERSE THE EGG IN A PAN OF COOL SALTED WATER. IF IT SINKS TO THE BOTTOM, IT IS FRESH. IF IT RISES TO THE TOP, THROW IT AWAY.

VINEGAR BROUGHT TO A BOIL IN A NEW FRYING PAN WILL PREVENT FOOD FROM STICKING.

WHEN FRYING, TURN A METAL COLANDER UPSIDE DOWN OVER THE SKILLET. THIS ALLOWS STEAMS TO ESCAPE, BUT KEEPS THE FAT FROM SPATTERING.

CLUB SODA CLEANS AND POLISHES KITCHEN APPLIANCES AT THE SAME TIME.

WHEN A DRAIN IS CLOGGED WITH GREASE, POUR A CUP OF SALT AND A CUP OF BAKING SODA INTO THE DRAIN FOLLOWED BY A KETTLE OF BOILING WATER. THE GREASE WILL USUALLY DISSOLVE IMMEDIATELY AND OPEN THE DRAIN.

RUB STAINLESS STEEL SINKS WITH LIGHTER FLUID IF RUST MARKS APPEAR. AFTER THE RUST DISAPPEARS, WIPE WITH YOUR REGULAR KITCHEN CLEANER.

STRONG ODORS CAN BE REMOVED FROM FINGERS WITH -PASTE OF DRY MUSTARD; SLICE OF LEMON OR SLICE OF RAW POTATO.

A SUGAR CUBE IN OLIVE OIL KEEPS IT FROM BECOMING RANCID.

RICE WILL BE FLUFFIER AND DRIER IF A SLICE OF DRY BREAD IS PUT ON TOP OF IT AFTER COOKING AND DRAINING.

PUT A DRY SPONGE IN VEGETABLE OR CRISPER DRAWER OF REFRIGERATOR TO ABSORB MOISTURE.

WHEN COOKING TOUGHER CUTS OF MEAT, ADD A SMALL AMOUNT OF LEMON JUICE OR VINEGAR TO THE POT FOR TENDERIZING.CHEESE CAN BE SLICED THINNER WITH A DULL KNIFE.

TO ELIMINATE UNPLEASANT COOKING ODORS, SIMMER VINEGAR ON TOP OF THE STOVE.

TO AVOID CRACKED BOILED EGGS, PIERCE ROUND END WITH A PIN.

A SMALL PIECE OF EGGSHELL MAY BE REMOVED FROM THE BOWL OF OPENED EGGS BY USING THE HALF EGGSHELL AS A SCOOP, WHICH ATTRACTS THE PARTICLE.

TO KEEP PARSLEY FRESH FOR 3 WEEKS, PLACE IN A DRY SCREW-TOP BOTTLE AND REFRIGERATE.

KEEP ROLLS OR TOAST HOT LONGER BY PUTTING A PIECE OF FOIL UNDER NAPKIN IN THE SERVING BASKET.

TO REHEAT ROLLS, PUT THEM IN A WET, BROWN PAPER BAG AND THEN IN THE OVEN.

LET EGG WHITES WARM TO ROOM TEMPERATURE BEFORE BEATING FOR GREATER VOLUME.

FOR EASE IN CUTTING MERINGUE PIES, SPRINKLE A LITTLE GRANULATED SUGAR OVER MERINGUE BEFORE BAKING.

CREAM BUTTER AND SUGAR TOGETHER MORE QUICKLY BY ADDING A LITTLE HOT MILK.

TO KEEP BROWN SUGAR FRESH -ADD PIECE OF FRESH BREAD AND CLOSE BOX TIGHTLY; STORE IN JAR OR CLEAN COFFEE CAN WITH PLASTIC LID. ADD SEVERAL MARSHMALLOWS AND CLOSE TIGHTLY.

ONCE AN ONION HAS BEEN CUT IN HALF, RUB THE LEFT-OVER SIDE WITH BUTTER AND IT WILL KEEP FRESH LONGER.

POPCORN: IT SHOULD ALWAYS BE KEPT IN THE FREEZER. NOT ONLY WILL IT STAY FRESH, BUT FREEZING HELPS ELIMINATES "OLD MAIDS". "OLD MAIDS" CAN ALSO BE ELIMINATED BY RUNNING ICE COLD WATER OVER THE KERNELS BEFORE THROWING INTO THE POPPER.

PINCH OF ROSEMARY TO WATER COOKING RICE WILL ADD AN INTERESTING FLAVOR.

COOK WILD MEATS WITH ONIONS, CUTS DOWN WILD FLAVOR.

FOOD WILL KEEP HOT UP TO 1 HOUR IF TAKEN SOMEWHERE, BY WRAPPING HOT FOOD IN DOUBLE THICKNESS OF ALUMINUM FOIL.

GARLIC HELPS TO PREVENT CHOLESTEROL BUILD UP. HELPS PREVENT HEART DISEASE AND LOWERING DANGEROUS BLOOD FAT LEVELS.

DON'T LET SPILLED WINE SPOIL YOUR PRETTY TABLECLOTH. WHILE THE STAIN IS STILL WET, COVER IT WITH A MOUND OF ORDINARY TABLE SALT; WHEN DRY JUST BRUSH AWAY. THE SALT WILL ABSORB THE WINE SO COMPLETELY YOU WON'T EVEN HAVE TO WASH THE CLOTH.

SHAVING CREAM IS ONE OF THE MOST USEFUL UPHOLSTERY CLEANERS.

TO REMOVE WATER RINGS AND STAINS FROM INSIDE SMALL GLASS OR CRYSTAL VASES, DAMPEN THE INSIDE AND ADD ANY TOILET BOWL CLEANER. LET STAND 10 MINUTES. RINSE THOROUGHLY.

TO CLEAN AND SHINE COPPER POTS, RUB WITH WORCESTERSHIRE SAUCE OR CATSUP. THE TARNISH WILL DISAPPEAR.

TO GET COTTON WHITE SOCKS WHITE AGAIN, BOIL IN WATER TO WHICH A SLICE OF LEMON HAS BEEN ADDED.PUT YELLOW MUSTARD ON A BURN. IT WILL HARDLY BLISTER AT ALL.

EVERYBODY'S FAVORITES

TO IMPROVE AN INEXPENSIVE CAKE MIX, ADD 1 TABLESPOON BUTTER TO THE BATTER FOR A RICHER-TASTING CAKE.DISCOVER BAKING WITH MAYONNAISE. TRY SUBSTITUTING MAYO AS A SHORTENING OR OIL - IT BLENDS EASILY, ADDS MOISTNESS AND CONTRIBUTES TOWARD A TENDER TEXTURE.

THROWAWAY CAKE PLATE - SAVE BOTTOM CARDBOARDS FROM PIZZAS AND COVER WITH ALUMINUM FOIL. GREAT IF YOU ARE DONATING OR BRINGING A CAKE OR PIE SOMEWHERE.

DIP SPOON IN HOT WATER BEFORE MEASURING LARD, BUTTER, ETC. - IT WILL SLIP OFF THE SPOON MORE EASILY.

PUT FLOUR IN A LARGE SALT SHAKER AND USE FOR DUSTING CAKEPANS, MEAT, ETC. IT IS LESS MESSY AND DOESN'T WASTE FLOUR.

FOR RECIPES USING BEATEN EGG WHITES, THE EGGS SHOULD BE SEPARATED WHEN COLD AND THE WHITES ALLOWED TO COME TO ROOM TEMPERATURE (EGG WHITES REACH THEIR HIGHEST VOLUME IF BEATEN AT ROOM TEMPERATURE). CREAM OF TARTAR OR SUGAR ADDED TO THE EGG WHITES WILL INCREASE THE STABILITY OF THE FOAM. THE SUGAR SHOULD BE ADDED A LITTLE AT A TIME. BE CAREFUL NOT TO OVERBEAT EGG WHITES OR THEY WILL BECOME STIFF AND DRY. THIS WILL CAUSE THEM TO LOSE THEIR ELASTICITY AND WILL

ALMOST CERTAINLY COLLAPSE AS SOON AS HEAT IS APPLIED. BE SURE BEATERS AND BOWL, ETC. ARE COMPLETELY FREE OF OIL - ANY TRACE OF OIL WILL PREVENT THE EGG WHITES TO FLUFF UP.

WHEN BAKING SEVERAL BATCHES OF COOKIES IN SUCCESSION, LET SHEETS COOL BEFORE PLACING MORE DOUGH ON THEM OR THE DOUGH WILL SOFTEN AND SPREAD. FINISHED COOKIES WILL BE MISSHAPEN. IF YOU DON'T HAVE ENOUGH SPARE COOKIE SHEETS, USE INVERTED CAKE PANS.

ANY RECIPE WHICH SAYS " AND ADD ONE EGG", CAN BE MADE BETTER BY SEPARATING THE WHITE AND YOLK. THIS WHITE, WHEN BEATEN SEPARATELY, ADDS BUBBLES, TENDERNESS AND MAKES THE FINISHED PRODUCT LIGHTER. THIS IS TRUE FOR NEARLY ALL BOXED ITEMS.

IF YOUR LAYER CAKES STICK TO THE BOTTOM OF THEIR PANS, RETURN THEM TO A WARM OVEN BRIEFLY. THE LAYERS WILL EASILY COME OUT.

KEEP ROACHES AWAY – PUT A WHOLE BAY LEAF IN THE AREA WHERE ROACHES COULD COME IN.

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