HOT ROLLS FRANCES SHINN

Preheat Oven to 375 Ingredients 1 Yeast Cake 2 Cups Lukewarm Water Cup Sugar Cup Shortening 1 Teaspoon Salt 6 or 7 Cups Flour 1. 2. 3. 4. 5. 6. 7. Dissolve yeast in cup of 2 cups of lukewarm water. Mix sugar and shortening. Add dissolved yeast to sugar and shortening mixture Alternating, gradually add flour and remaining 1 cups of lukewarm water Cover with wax paper and let rise until doubled in size Knead, and make into rolls by pinching approximately 1 balls, cover with wax paper and let double in size again Bake at 375 until golden brown

APPLE SPICED CAKE

CHERYL SMITH ON FOOD NETWORK
Preheat oven to 350 Ingredients 1 Cups Vegetable Oil 3 Cups Sugar 8 Eggs 4 Cups Flour 2 Tablespoons Baking Powder 2 Teaspoons cinnamon 1 Teaspoon Salt 2 Teaspoons ground Ginger 6 Cups Golden Delicious or Granny Smith Apples, Diced Small 2 Cups Walnuts, Toasted (Optional) Confectioners Sugar Whipped Cream 1. 2. 3. 4. 5. 6. 7. Mix together the oil and the sugar Add the eggs 1 at a time, beating after each addition Sift together the flour, baking powder, cinnamon, nutmeg, salt and ground ginger Add the dry ingredients to the wet ingredients Fold in the apples and the walnuts Bake in 2 (9-inch) greased and floured cake pans for 1 hour or until center is done Garnish with confectioners sugar and whipped cream Prep Time: 20 minutes Cooking time: 1 Hour

Yield: 8 to 10 servings

MACARONI AND CHEESE

TANYA HOLLAND ON FOOD NETWORK
Preheat oven to 350 Ingredients 1 Cup Heavy Cream 1 Cup Milk 2 Cups Grated Cheddar Teaspoon Cayenne Pepper Teaspoon Grated Nutmeg Salt And Pepper 1 Pound Elbow Macaroni, Cooked and Strained, Tosses with 2 Tablespoons Unsalted Butter Cup Fresh Bread Crumbs 2 Ounces Butter, Diced Into Small Pieces 1. 2. 3. 4. 5. 6. In a saucepan, bring heavy cream, milk, cheese, and seasonings to a boil, reduce heat to simmer and stir until cheese is melted Toss with macaroni Salt and pepper, to taste Pour into baking dish Sprinkle bread crumbs on top and dot with butter Bake for 30 minutes or until bread crumbs are toasted and nicely browned

Yield: 4 to 6 servings Prep Time: 15 minutes Cooking Time: 30 minutes

GREEN BEANS AND WALNUT SALAD

CHERYL SMITH ON FOOD NETWORK
Ingredients 1 Orange, Zested And Juiced 1 Lemon, Zested And Juiced Cup Olive Oil 1 Tablespoon Sugar Salt And Fresh Ground Pepper 3 Pounds Haricots Verts, Blanched (Fresh Green Beans) 1 Red Onion, Slivered 1 Cups Walnuts, Toasted 1. 2. 3. 4. 5. In a small bowl, whisk orange and lemon juice, oil, sugar, salt, and pepper to make dressing Toss blanched green beans and onions together Pour dressing over green beans and onions Toss in orange and lemon zest Top with toasted walnuts

Yield: 12 servings Prep Time: 15 minutes Cooking Time: 5 minutes

BLACK-EYED PEA SALAD

CHERYL SMITH ON FOOD NETWORK
Salad Ingredients 4 Cups Black-Eyed Peas, Cooked and Drained 1 Cup White Onion, Diced Small 1 Cups Red Bell Pepper, Diced Medium 1 Cup Kalamata Olives (Green Olives), Pitted And Chopped 2 Tablespoons Fresh Oregano, Picked and Chopped Cup Flat Leaf Parsley, Picked and Chopped Dressing Ingredients 1 Cups Extra Virgin Olive Oil 1 Lime, Zested 2 Limes, Juiced 2 Tablespoons Chopped Fresh Garlic 1 Tablespoon Sugar Salt and Fresh Ground Pepper To Taste 1. 2. 3. 4. Combine the first 6 ingredients in a large bowl Mix dressing in a separate bowl Pour dressing over black-eyed pea mixture Salt and Pepper, to taste

Salad is best when made a day ahead Yield: 10 to 12 servings Prep Time: 15 minutes Cooking Time: 0 Minutes

BUTTERMILK FRIED CHICKEN

TANYA HOLLAND ON FOOD NETWORK
Ingredients 1 (3 Pound) Fryer, Cut Into Pieces 2 Cups Buttermilk 6 Cloves Garlic, Smashed 1 Large Onion, Sliced 1 Cup Chopped Mixed Fresh Herbs (Parsley, Tarragon, Thyme) Teaspoon Paprika Teaspoon Cayenne Pepper 2 Cups Flour Teaspoon Garlic Salt Teaspoon Onion Salt Teaspoon Cayenne Pepper Salt and Pepper 3 Cups Solid Vegetable Shortening 1. 2. 3.
4.

5. 6.

Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper in refrigerator overnight or at least 8 hours Drain in colander leaving some herbs on chicken In a large paper grocery bag, mix flour with and remaining spices Heat shortening in cast iron pan until 350 (Sprinkle small amount of flour over oil, will sizzle when hot enough) Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot oil and fry on 1 side for 20 minutes, then turn to finish

Yield: 4 servings Prep Time: 8 hours 10 minutes Cooking Time: 35 minutes

MISSISSIPPI MUD PIE

GREG TATIS ON FOOD NETWORK
Crust Ingredients: 7 Ounces or 21 Oreo Cookies 2 Ounces (1/2 stick) butter Crust: 1. Melt butter and set aside. 2. Line a 9-inch oven proof glass pie plate with a 12 inch square aluminum foil tightly out over the rim of the pie plate (use a folded towel to press) 3. Break the oreos into small pieces and process in a food processor until fine crumb 4. In a bowl mix the crumbs with the melted butter until well combined 5. Turn the mixture into the lined pie plate and distribute evenly with you fingertips working on the sides first and then the bottom. Freeze several hours or overnight Filling Ingredient: 4 Cups Coffee Ice Cream 1. 2. 3. 4. Let the ice cream soften in the refrigerator for about 10 minutes When the pie is frozen remove the foil from the crust Gently replace the pie back into the glass pie shell Spread the ice cream into the pie mounding it high in the center. Freeze the pie and prepare the glaze

Continued on next page

MISSISSIPPI MUD PIE CONTINUED Chocolate Glaze Ingredients: 1 Ounce Unsweetened Chocolate 2 Ounces Semisweet Chocolate 1 Tablespoon plus 1 Teaspoons Water 2 Tablespoons Light Corn Syrup 1 Tablespoons sweet butter diced small 1. 2. 3. 4. 5. 6. 7. 8. 9. Chop chocolate fine and set aside Place the water, corn syrup, and butter in a small saucepan over moderate heat and stir until mixture reaches a boil Add the chopped chocolate and remove from heat Whisk until homogenous Cool mixture to room temperature Pour the cooled glaze carefully over the frozen ice cream to cover the top of the pie DO NOT LET THE GLAZE POUR OVER THE SIDES! Use a spatula to spread if necessary and work quickly before it hardens Return the pie to the freezer until it hardens for 3 hours more Serve or wrap tightly and keep frozen for later use Prep time 8 hours and 40 minutes

Yield: 10 serving

COUNTRY-STYLE MEAT LOAF

ERIK BLAUBERG ONFOOD NETWORK
Preheat oven to 350 Ingredients Cup Onions (Diced Small) Cup Celery (Diced Small) Cup Red Bell Peppers (Diced Small) 1 Pound Ground Pork 2 Pounds Ground Sirloin Cup Tomato Ketchup 3 Eggs Cup Half And Half 1 Cups Oatmeal 20 Slices Smoked Bacon SPICE MIX: 1 Teaspoons Salt (kosher, coarse) 1 Teaspoon Red Pepper Flakes Teaspoon Ground Coriander Seed Teaspoon Celery Seed Teaspoon Ground Cumin Seed 1. 2. 3. 4. Lightly steam onions, celery, and bell peppers and let cool Place the cooled vegetables into a mixing bowl and add the pork, sirloin, ketchup, eggs, half and half and mix well Mix in the oatmeal and spice mix Place meat into a loaf pan lined with bacon strips

Continued on next page COUNTRY-STYLE MEATLOAF CONTINUED

5. 6. 7.
8.

9. 10. 11.

Place in refrigerator overnight so that the meatloaf firms up Remove from refrigerator and cover the top of the loaf pan with aluminum foil Place in oven on top of roasting pan. Do this to prevent the overspill from making a mess out of your oven Cook until the inside temperature (with a thermometer) reaches 165 (about 1 hours) 15 minutes before it is done remove the foil this will allow the top to brown Remove from the oven and pour out excess oil and let sit for 20 minutes Turn the loaf pan upside down and remove the meatloaf and slice with a sharp knife

SPICE RUB FOR BRISKET AND BAR-B-QUE

Ingredients 2 Pounds Salt 1 Pound Chili Powder 1 Pound Paprika 4 Ounces Black Pepper 2 Ounces Garlic Powder

ORIENTAL SALAD DONNA SHEWMAKER

Ingredients 1 Head Napa Cabbage Shredded 1 Package Slice Almonds 1 Can Sesame Seeds 1 Bunch Green Onions Chopped 2 Packages Ramen Noodles Crushed 3 To 4 Chicken Breasts Cooked and Chopped 1. 2. In large bowl combine and toss together above ingredients Pour dressing over mixture and toss

Dressing Ingredients Cup Vinegar Cup Sugar 2 Ramen Noodle Seasoning Packages Teaspoon Garlic Powder Cup Vegetable Oil 1. Combine vinegar, sugar, ramen noodle seasoning packages and garlic powder 2. Cook over low heat until dissolved 3. Add cup oil 4. Cool to room temperature 5. Pour over salad mixture and toss

ROAST CHICKEN WITH VEGETABLES

ABAGAIL KIRSCH ON FOOD NETWORK
Preheat Oven: 400 8 Tablespoons (1 stick) Butter, Softened 1 Teaspoons Dijon Mustard 2 Cloves Garlic, Minced 1 Tablespoons Lemon Juice Grated Zest Of 1 Lemon Teaspoon Chopped Fresh Rosemary 1/8 Teaspoon Salt Teaspoon Freshly Ground Pepper 2 Broiler Chickens, 3 to 3 Pounds Each, Cut Into Quarters 2 Large Spanish Onions, Thinly Sliced 3 Small Carrots, Peeled And Cut Into inch dice 1 Large Turnip, Peeled And Cut Into inch dice 1. Using a wooden spoon, combine the butter, mustard, half the garlic, the lemon juice, zest, rosemary, salt, and pepper in a mixing bowl until well blended 2. Loosen the chicken skin by lifting it gently from the flesh with your fingers. The skin will lift quite easily. Reserving 2 tablespoons, spread the herbed butter under the skin. Lightly spread the remaining butter over the chicken pieces. 3. Put the onions, carrots, turnip, and the rest of the garlic into a roasting pan. 4. Place the chicken on the bed of vegetables 5. Roast for 40 to 50 minutes, until the chicken is golden brown and cooked through Yield: Serve 2 Pieces of chicken with roasted vegetables per person

JIMMYS SAUSAGE CREAM CHEESE JALAPENO PUFFS

TODD LEVY ON FOOD NETWORK
1 Package Jimmy Dean Hot Sausage 1 Cup Chopped Sweet Yellow Onions Cup Finely Chopped Jalapeno Peppers Salt and Black Pepper To Taste 3 Oz. Quality Soft Cream Cheese 16 Squares (5 x 54 ) raw puff pastry dough (Substitution: One Tube of Refrigerated Crescent Rolls)
1. 2. 3. 4. 5. 6. 7. 8. 9. Begin chopping and browning the sausage in a dry skillet over a low to medium flame When sausage starts releasing juices, add onions and jalapeno Stir-fry until sausage is thoroughly brown and onions begin to caramelize Season with salt and pepper Drain excess juice, transfer sausage filling to a bowl and pat dry with paper towels. If filling is to wet it will damage pastry dough Add cream cheese to the filling and incorporate it with hands Cut puff pastry squares diagonally, to form two equal size triangles Before filling each one, moisten edges with a brush and water Place about 2 tablespoons filling in the center of the dough. Bring the two points of the base of the pastry dough triangle to meet the third point, and firmly squeeze all edges together. Make sure the filling is completely enveloped by dough. Press the tines of a fork into each seam; the indentations will allow dough to expand when baked. Bake until dough puffs and browns (20 to 25 minutes). If using refrigerated crescent rolls, fill the raw dough and bake according to directions on package.

10.

CHICAGO STICKY BUNS

MATTHEW LAKE ON FOOD NETWORK
Preheat oven: 350 1 Cup Milk Cup Sugar 2 Teaspoons Salt Ounce Yeast 2 Eggs Lightly Beaten 1 Cup Mashed Potatoes 5 Cups All-Purpose Flour 1 Cups Butter, Plus Butter For Greasing Pans 2 Cups Dark Brown Sugar 2 Teaspoons Cinnamon 1 Cups Chopped Pecans Scald the milk. Cool to room temperature and pour into a large bowl. Stir in sugar, salt and yeast. Let stand 2 minutes. Beat in the eggs, mashed potatoes and 1 cups of flour until just mixed. Do not over beat. Let stand for 10 minutes. Meanwhile, melt cup butter and cool to lukewarm. Add the melted butter to the yeast mixture. Stir in the remaining flour one cup at a time until smooth and sticky. Transfer the dough to a floured board and knead for 2 minutes, adding more flour if needed. Transfer to a greased bowl, cover and let rise until dough is tripled in volume, about 2 hours. Melt another cup of butter in a small saucepan. Divide the dough in half and roll each half into a rectangle inch thick. Brush with melted butter. Combine cup brown sugar with the cinnamon and sprinkle over dough. Roll the rectangle up like a jelly roll and slice into 1 inch thick pieces. It should yield approximately 9 pieces per roll. Melt the remaining cup butter with the 2 cups brown sugar in a sauce pan over medium heat. Divide the mixture between 2 greased 8 inch pans. Sprinkle the nuts over the sugar mixture. Place rolls flat side down on top of the nuts. Cover with a flour-rubbed dish towel and let rise in a warm place until double in volume, about 1 hour. Bake in a 350 preheated oven until golden brown. Invert onto serving dish and carefully remove the pan allowing the caramel to run over top of buns. Yield: 14 to 16 sticky buns

ROASTED CORN WITH CILANTRO BUTTER

TORI RITCHIE ON FOOD NETWORK
4 TO 6 Ears Corn, In The Husk 4 Ounces (1Stick) Butter, Softened Cup Cilantro Leaves, Finely Chopped Salt and Pepper Peal back the husks of the corn but do no tear off. Pull off and discard all the corn silk. In a bowl, mash the butter and cilantro together until well mixed. Rub about 1 tablespoon of cilantro butter over each ear of corn, sprinkle with salt and pepper, then pull the husks back up and around the ear. Reserve the extra butter to use on fire-roasted potatoes if desired, or use all butter on corn. Prepare a wood fire outdoors and let cook down to embers. Place corn in embers of the fire and roast, turning with long handled tongs as husks start to blacken, until corn is cooked (about 20 minutes). To serve, remove corn from fire with tongs. Peel back husk with hot pads and serve. Yield: 4 to 6 servings

SIGNATURE CARROT CAKE

JOHN McLEAN ON FOOD NETWORK
Preheat Oven: 350 2 Cups Vegetable Oil 2 2/3 Cups Sugar 5 Eggs 2 2/3 Cups Carrots, Grated 1 1/3 Cups Walnuts 1 1/3 Cups Pineapple, Crushed and Drained 2/3 Cups Coconut Flakes, Sweetened 1/3 Cup Raisins 3 Cups Flour 1 1/3 Tablespoons Baking Soda 1 1/3 Tablespoons Baking Powder 2 2/3 Tablespoons Cinnamon 1 Teaspoon Salt Grease 2 (10 inch) cake pans and set aside. Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, pineapple, coconut and raisins. In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the carrot mixture and blend. Pour the batter into the cake pans and bake for 35 to 40 minutes or until done. Remove the oven and cool for 30 minutes. Release the cakes from the pans and cool completely before cutting and frosting. Cut cakes in 3 equal layers (a total of 6 layers). Assemble the carrot cake one layer at a time with a thin layer of cream cheese frosting between each layer of cake. Finish the carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake. This gives the cake that special homemade country-style look. Garnish with toasted walnuts and coconuts. Cream Cheese Recipe on next page

Cream Cheese Frosting For Carrot Cake 6 Ounces Cream Cheese Pound or Stick Butter, Unsalted, Softened 2 Tablespoons Vegetable Shortening 1 Cups Confections Sugar 1 Teaspoon Vanilla, Pure 1 Cup Walnuts, Toasted 1 Cup Coconut Flakes, Toasted Beat together the cream cheese, butter and vegetable shortening for 15 minutes. Mixture must be very smooth and light. Add the confectioners sugar and vanilla and mix until smooth (about 3 minutes). Prep Time: 20 Minutes Cooking Time: 1 hour 25 minutes

BLUEBERRY CRUMB CAKE

MARTHA STEWART ON FOOD NETWORK
Preheat Oven: 350 2 Cups All-Purpose Flour 1 Teaspoon Baking Soda 1 Teaspoon Baking Powder Teaspoon Coarse Salt 10 Tablespoons (1 sticks) Unsalted Butter, Room Temperature, Plus More For Pan 1 Cup Granulated Sugar 3 Large Eggs 1 Teaspoon Pure Vanilla Extract 1 Cups Sour Cream 3 Cups Blueberries Crumb Topping (Recipe Follows) Confectioners Sugar, For Dusting Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 9 inch square baking pan; set aside. In the bowl of electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Fold in 2 cups blueberries. Spoon batter into prepared pan. Toss remaining cup of blueberries with the crumb topping. Sprinkle crumb topping over cake. Bake until golden brown, 50 to 60 minutes. Dust with confectioners sugar before serving. Crumb Topping 1 Teaspoons Ground Cinnamon Teaspoon Coarse Salt Cup Packed Light-Brown Sugar 1 Cups All-Purpose Flour 12 Tablespoons (1 sticks) Unsalted Butter, Room Temperature In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly.

ANDOUILEE AND WHITE CHEDDAR OVERSTUFFED BAKED POTATOES

EMERIL LAGASSE ON FOOD NETWORK
Preheat oven: 400 8 large baking potatoes Drizzle olive oil Salt Freshly ground black pepper 3 tablespoons olive oil 2 cups thinly sliced onions pound andouille sausage, ground 8 tablespoons butter 1 to 1 cups cream fraiche pound white cheddar cheese, grated cup chopped chives cup chopped parsley Season the potatoes with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 hour. Remove from the oven and cool. In a saut pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the onions. Season with salt and pepper. Cook until caramelized, about 8 minutes. Meanwhile, in a saut pan, over medium heat, add the 1 tablespoon of oil. When the oil is hot, crown the sausage, about 6 minutes. Using a slotted spoon, remove the sausage and drain on paper towels. Set aside. Using a sharp knife, remove top inch border of each potato. Using a spoon, remove the flesh from each potato, leaving about inch border on each potato. Set the hollowed potato shells aside. In a mixing bowl, combine the potato flesh, butter, and cream fraiche. Season with salt and pepper. Mix well. Fill each hollow potato with the potato/sausage mixture. Top each potato with the remaining cheese. Place on a baking sheet and bake until the potatoes are warm and the cheese melts. Remove from the oven and serve.

TACO SALAD WITH ROASTED POBLANO BUTTERMILK DRESSING

EMERIL LAGASSE ON FOOD NETWORK
cup olive oil 2 teaspoons Creole or other whole grain mustard 2 fresh limes, juiced 1 small fresh jalapeno, minced 1 pound flank steak, trimmed Sea salt Freshly ground black pepper 1 medium poblano pepper, roasted, peeled, and seeded 1 large egg 1 fresh lemon, juiced 1 teaspoon chopped garlic Salt 1 cup vegetable oil cup buttermilk 1 head ice berg lettuce, cleaned and cored 1 cup thinly sliced red onions 2 medium vine-ripened tomatoes, cored, seeded, and diced 1 cup fresh sweet corn kernels, roasted pound Monterey Jack cheese, grated 1 medium avocado 16 small corn tortillas, cut into eights cup chopped green onions, green part only In a mixing bowl, whisk the oil, 2 teaspoons of the mustard, lime juice, and jalapeno, until well blended. Season both sides of the flank steak with the sea salt and pepper. Place the steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag completely and shake several times, to evenly distribute the marinade. Place in the refrigerator and marinate overnight. Remove the steak from the refrigerator and bring to room temperature. Set aside. Preheat the fryer. Preheat the grill. Place the steal on the grill and cook for 3 to 4 minutes on each side for medium rare. Remove from the grill and allow to rest for a couple of minutes before slicing. In the cup of a blender, combine the roasted poblano pepper, egg, lemon juice, remaining mustard, and garlic. Blend until smooth. Season with salt and pepper. With the blender running, slowly drizzle in the oil until the mixture is slightly thick. Add the buttermilk and continue to blend for 1 minute. Season with salt and pepper. Cover and refrigerate for at least 1 hour. The dressing will keep for up to 2 days in the refrigerator. Fry the tortilla chips in batches until golden brown. Remove and drain on paper towels. Season with salt. Set aside. In a large mixing bowl, toss the lettuce with as much dressing as you wish. Season with salt and pepper. Toss well. Cover the bottom of a large rectangle plastic container with a lid with the lettuce. Slice the steak on a bias into 2 inch slices and place over the lettuce. Layer the onions, tomatoes, corn and cheese over the steak. Cover with the lid and refrigerate until ready to use. The salad can be made one day ahead of time. When ready to serve, remove the peel and pit of the avocado and season with salt and pepper. Add to the salad along with the tortilla chips. Toss well and serve Yield: 4 to 6 servings

TRIPLE CHOCOLATE BROWNIES WITH A CINNAMON CREAM CHEESE ICING

EMERIAL LAGASSE ON FOOD NETWORK
Preheat oven: 350 1 Teaspoon plus 1 cup vegetable shortening 2 Cups sugar 4 Large eggs Cup water 1 Teaspoon pure vanilla extract 1 Cup bleached all-purpose flour Cup unsweetened cocoa powder 1 Teaspoon baking powder Teaspoon salt 1 Cup chopped toasted pecans 2 Ounces semisweet chocolate, chopped 2 Ounces white chocolate, chopped Cinnamon Cream Cheese Icing, recipe follows Grease a 17 by 12 inch baking pan with 1 teaspoon of the shortening. In a large, heavy saucepan over medium heat, melt the remaining 1 cup shortening. Remove from the heat and let cool slightly. In a mixing bowl, add the sugar and shortening, blend. Add the eggs one at a time, whisking after each addition. Add the water and vanilla and whisk to mix well. Add the flour, cocoa, baking powder, and salt and stir to blend. Fold in the pecans and chopped chocolate, then spread the batter evenly in the prepared pan. Bake until the cake springs back when touched, about 25 minutes. Remove from the oven and let cool for 30 minutes. Spread the frosting over the cake with a rubber spatula. Slice and serve individual pieces on a large platter. CINNAMON CREAM CHEESE FROSTING 1 pound confectioners sugar 1 teaspoon ground cinnamon pound cream cheese, at room temperature 2 tablespoons milk Sift together the confectioners sugar and cinnamon in the bowl of an electric mixer, add the cream cheese. Beat on medium until smooth. Add the milk, beat on low until incorporated and then increase the speed to medium-high and continue to beat until smooth. Yield: about 2 cups

FRESH TOMATO AND BLACK BEAN SALSA

FOOD NETWORK
4 cups chopped vine-ripened tomatoes 2 cups dried black beans, cooked in salted water until tender, cooled 1 cup small diced red onions 1 large fresh jalapeno, seeded and cut into small dice cup loosely packed chopped fresh cilantro leaves 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped garlic Salt Freshly ground black pepper 6 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil 80 crispy corn tortilla chips Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Spoon into a serving bowl and serve with the chips Yield: 6 to 8 servings

ROASTED CORN AND TOMATO SALAD

EMERIL LAGASSE ON FOOD NETWORK
1 cup roasted sweet corn pint red tear drop tomatoes, stemmed, washed and sliced in half pint yellow tear drop tomatoes, stemmed, washed and sliced in half cup minced red onions 1 teaspoon minced jalapeno peppers 2 tablespoons chopped fresh parley leaves 1 tablespoon freshly squeezed lime juice 1 teaspoon freshly squeezed lemon juice Salt Freshly ground black pepper Combine the corn, tomatoes, onions, jalapenos, parsley, lime juice, and lemon juice. Mix well. Season with salt and pepper. Serve cold or at room temperature Yield: about 3 cups

COMPANY BREAKFAST
DONNA SHEWMAKER
Preheat oven to 350 12 to 18 eggs beaten cup milk cup sour cream 1 pound bulk sausage cooked, drained, and crumbled or 12 slices cooked and crumbled bacon 2 cups grated cheese (Cheddar, American, Or Monterey Jack) 3 tablespoons butter or margarine Salt and Pepper to taste Can be done night before adjust number of eggs to number of people. Soft scramble eggs, milk, and butter. Stir in sour cream after eggs are cooked. Place in greased baking dish. Top with meat, then cheese. Cover and store in refrigerator overnight or cook uncovered about 25 minutes until cheese is melted.

PULL APART SWEET BREAD

DONNA SHEWMAKER
Preheat oven: 375 1 package frozen Rhodes Rolls or cloverleaf rolls 1 sticks melted butter Several hours before serving (night before is perfect) in greased tube pan, put frozen rolls and drizzle butter on each one 1 package vanilla or butterscotch dry pudding mix NOT INSTANT! 4 teaspoons cinnamon cup brown sugar cup nuts chopped coarsely Mix dry ingredients and sprinkle on rolls. Let rolls rise in a warm place (oven with light on for about 5 hours or on cabinet for about 8 hours). Cook at 375 for 20 to 25 minutes. Serve hot.

SWEDISH COFFEE CAKE

DONNA SHEWMAKER
Preheat oven: 350 2 sticks butter 2 eggs 2 cups sugar 1 teaspoon vanilla 1 teaspoon almond extract 1 cup sour cream 1 teaspoon baking powder 2 cups flour teaspoon salt cup brown sugar 1 cup chopped nuts 1 teaspoon cinnamon Cream together butter, egg, sugar. Add vanilla, almond extract, and sour cream. Sift together flour, baking powder and salt. Add dry ingredients to butter mixture. Mix well. In separate bowl mix together brown sugar, nuts, and cinnamon. Grease and flour tube pan. Spoon or the batter in tube pan, sprinkle of brown sugar mixture on batter. Repeat. Bake at 350 for 1 hour +, until toothpick inserted comes out clean.

BANANNA NUT BREAD

DONNA SHEWMAKER
Preheat oven: 350 cup Crisco 1 cup sugar 3 to 5 ripe bananas 1 tablespoon lemon juice 1 teaspoon soda teaspoon salt 2 eggs 2 cups flour 1 teaspoon baking powder 1 cup chopped nuts Cream together Crisco and sugar. Add remaining ingredients and mix well. Grease and sugar 2 loaf pans. Pour mixture into loaf pans. Bake at 350 until slightly browned. (45 minutes for two loaves, 28 minutes for a miniature loaves, or 25 minutes for muffins)

CHICKEN ENCHILADA CASSEROLE

DONNA SHEWMAKER
Preheat oven: 350 Put thin layer of crushed Doritos or Tostidos in greased 9x13 glass dish. Top with 1 can Swanson chicken chunks or 2 cups cooked diced chicken. Mix together: 1 Can Cream of Chicken Soup 1 Can Cream of Mushroom Soup 1 13 ounce can evaporated milk 1 chopped medium onion 1 small can diced green chilies drained pepper

Pour mixture over chips and chicken. Top with grated cheddar cheese. Cook at 350 Until cheese melts ( 30 minutes ) Leftovers make a great dip with corn chips warmed in microwave.

OLD FASHIONED FRIED CHICKEN

1 (3 pound) chicken, cut into pieces 1 tablespoon salt 1 teaspoon ground black pepper 2 cups buttermilk 3 cups all-purpose flour Peanut oil or vegetable shortening Rinse and dry chicken; place in a glass dish with buttermilk and let soak for 10 to 30 minutes. In a paper bag place the flour, salt, and black pepper, close the top and shake to mix well. Drain the chicken and drop in the bag, two or three pieces at a time, shaking the bag until each piece is thoroughly coated. Set chicken on a piece of waxed paper. Put about inch of oil in frying pan heat to 350 (medium heat) Shake the chicken once more in the flour, shaking off any excess. Test the oil temperature by dropping in a sprinkle of water it should sizzle. Add the chicken, taking care not to crowd it. Brown chicken well on both sides, then set the heat to low and cover the pan for 15 minutes. Remove the lid and test for doneness the juices from the thigh should run clear when prodded with a fork. (The chicken will look soggy, but dont worry.) Turn the heat back up to medium and cook until the chicken is brown and very crisp, top and bottom. Remove with tongs and drain well on paper towels. Serve immediately.

COUNTRY GRAVY
cup of the drippings from cooking the fried chicken 3 cups whole milk Salt and lots of freshly ground black pepper cup flour Pour out all but about cups of the fat from the chicken pan. Return the pan to the heat and stir in the flour, scraping up all the lovely, crispy brown bits from the bottom of the pan. Cook for a minute of two until the flour begins to turn golden, then slowly whisk in the milk. Cook, stirring constantly, until the gravy is the desired thickness. Season to taste with salt and lots of freshly ground black pepper.

POTATO ROLLS
Makes 2 to 3 dozen 1 large potato, peeled and cut into cubes 3 eggs 1stick (1/4 pound) butter, melted 1/3 cup sugar 2 packages active dry yeast 4 to 5 cups unbleached flour, divided Butter and Jam Boil potato covered in water until tender. Drain, reserving the cooking water, and mash the potato in a large mixing bowl. Add sugar and yeast. Stir in 1 cups of the flour, beating until very smooth. Cover with a dish towel and let rise, at room temperature, until doubled in bulk, about an hour. Beat the eggs into the mixture along with the melted butter. Gradually beat in 2 cups flour, and when it is hard to mix, turn out onto a lightly floured surface, kneading for about 5 minutes; add no more flour than necessary to keep the dough from sticking to your hands. The dough will be very soft. Preheat oven to 350, Oil two 8 x 8 or 9 x 9 inch square or 7 x 11 inch baking pans. Sprinkle dough, work surface, and rolling pin generously with flour, and roll dough out to less than 1 inch thickness. Cut into 2 inch squares and place inch apart in the prepared pans. Cover with a damp towel and let rise at room temperature for an hour or two until almost doubled in bulk. Bake in the center of the oven for 12 minutes, until puffy and golden brown. Transfer to a rack to cool for a few minutes before serving. Serve with room-temperature butter and jam.

CHICKEN SANDWICH
Makes 4 sandwiches 1 long loaf sourdough French bread (a brown and serve style works best) Boursin (or other garlic and herb flavored, spreadable cheese) Mayonnaise Lemon juice Dijon mustard Tabasco Sliced roasted chicken Watercress slices Lettuce Cut sourdough French bread into four 6 to 8 inch crosswise sections. Cut each section in half and pull some of the extra bread from the middle of the top part to make room for the filling. Place in 350 oven and toast just until lightly brown and crisp. Spread Boursin cheese on bread. Season mayonnaise with lemon juice, Dijon mustard, and Tabasco and spread on top of cheese. Fill the sandwiches with chicken, watercress slices, and lettuce. Serve while the bread is still warm.

YUMMY YAMS
Makes at least 16 servings 4 pounds yams 1 stick (1/4 pound) butter 1 box dark brown sugar 1 cup real maple syrup Boil the yams in their skins until just tender when pierced with a knife. Drain, and if not using them right away, cool in their skins and refrigerate in a plastic bag. Peel the yams and cut the crosswise into 1 inch slices. Arrange them in a large skillet, cut-side up and edges touching. Add the butter to the skillet along with the brown sugar and maple syrup. Cook, uncovered, over medium heat for about an hour, nudging the yam slices this way and that when you think of it and taking care not to let the sauce burn. The dish is done when the sauce is dark and no longer watery. Turn off heat the sauce will thicken more as it cools. Keep warm until serving.

HUEVOS DIABLOS
2 tablespoons olive oil 1 medium onion, minced 1 clove garlic, minced 1 (1 pound 14 ounce) can crushed tomatoes in tomato puree 1 teaspoon Worcestershire sauce Dash of cayenne (ground red pepper) cup grated parmesan 6 large eggs Butter Paprika Warm corn or flour tortillas, or toasted French rolls for mopping up the delicious sauce In a heavy saucepan, heat the olive oil and saut the onion until transparent and just beginning to brown. Add garlic and cook briefly. Stir in the tomatoes, Worcestershire sauce, and cayenne. Bring to a simmer, lower the heat, and cook for about 10 minutes. (This sauce may be refrigerated or frozen at this point if making ahead.) About 20 minutes before serving, preheat oven to 350. Set out 6 individual casserole dishes or oven-proof soup bowls with about a 2 cup capacity for baking and serving the eggs. Stir grated Parmesan into the sauce (2 tablespoons per serving, if not using all the sauce at once) and divide the mixture evenly between the baking dished. Break 1 large egg into each dish, dot each egg with butter and sprinkle the tops with a bit of Parmesan and a dash of paprika for color. Bake, uncovered, for 10 to 20 minutes, depending on the size of the containers, just until the egg whites are set, but yolks are still soft. Serve with warm corn or flour tortillas or toasted French rolls

SPAHETTI SAUCE
1 large onion, chopped cup olive oil 4 cloves garlic, cut into thin slivers 1 (6 ounce) can tomato paste 1 (1 pound, 14 ounce) can crushed tomatoes 1 teaspoon chili powder teaspoon crumbled dried basil teaspoon crumbled dried thyme 1 whole bay leaf Salt and Pepper Hot butter spaghetti or other pasta of your choice Freshly grated Parmesan In a large stainless steel or enamel skillet, saut onion in olive oil until it is just beginning to brown. Add garlic and saut briefly. Stir in remaining ingredients except pasta and Parmesan. Simmer sauce slowly for 30 to 45 minutes or until it is the thickness you prefer. Season to taste with salt and pepper. Serve over hot, butter spaghetti and pass the Parmesan.

BEET SALAD
Can (14 oz.) beets chopped 1 4 oz. Can crushed pineapple drain and save liquid from beets and pineapple 1 3 oz. Red J-ello 2 tablespoons lemon juice cup white vinegar 1 cup pecan pieces Reserved liquid from beets and pineapple, lemon juice, white vinegar and enough water to make 2 cups liquid to melt Jello. Chill until set, add beets, pineapple, and nuts. Chill until set. Industrial size 1 #10 can beets chopped and liquid reserved 1/3 #10 can crushed pineapple, drained and liquid reserved 21 oz. Red Jello 1 1/3 cups lemon juice 1 cup white vinegar 3 cups chopped pecan pieces Add reserved beet and pineapple juices, lemon juice, white vinegar, and water to make jello according to liquid instructions. Chill until half set. Add beets, pineapple, and pecan pieces. Chill until set.

OATMEAL CAKE
CUP QUICK QUAKER OATS 1 WATER MIX TOGETHER AND COOL 20 MINUTES 1 1 CUP SHORTENING CUP WHITE SUGAR CUP BROWN SUGAR

CREAM TOGETHER ADD OATMEAL MIXTURE AND 2 EGGS SLIGHTLY BEATED 1 1 1 CUP FLOUR TEASPOON SODA TEASPOON CINNAMON

ADD TO OATMEAL MIXTURE BAKE AT 350 FOR 25 MINUTES

FROSTING
1 TABLESPOONS MELTED BUTTER CUP PET MILK OR HALF AND HALF CUP SUGAR CUP COCONUT CUP CHOPPED PECANS

MIX AND FROST CAKE WHILE STILL WARM AND PUT UNDER BROILER UNTIL COCONUT BROWNED

CORNBREAD
1 1 4 1 1 cup cornmeal cup flour cup sugar teaspoons baking powder teaspoon salt cup milk egg cup vegetable shortening

Bake in greased 8 inch square baking pan in preheated 425 oven for 20 to 25 minutes.

ALMOND JOY CAKE

Box chocolate pudding cake mix Mix according to directions and pour into two 9 x 13 inch pans. In preheated 350 oven bake for 15 minutes In saucepan combine and stir until melted over medium heat: 1 cup evaporated milk cup sugar 24 large marshmallows Remove from heat and add: 1 14 oz. Package angel flake coconut 1 cup chopped pecans Pour mixture over both cakes. Bring to boil: 1 stick margarine 1 cups sugar cup evaporated milk Remove from heat and add 12 oz. package chocolate chips. Stir until melted and spread over both cakes

CHOCOLATE PRALINE LAYER CAKE

cup butter or margarine cup whipping cream 1 cup firmly packed brown sugar cup coarsely chopped pecans 1 package Pillsbury Plus Devils Food Cake mix 1 cups water 1/3 cups vegetable oil 3 eggs Topping: 1 cups whipping cream cup powdered sugar teaspoon vanilla Whole pecans, chocolate curls, for garnish Heat over to 325. In saucepan, combine butter, cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans; sprinkle with chopped pecans. Combine cake mix, water, oil, and eggs; mix at low speed until moist then beat 2 minutes at highest speed. Spoon batter over pecan mixture. Bake for 35 to 45 minutes or until cake springs back. Cool 5 minutes. Remove pan from pan to cooling racks. Cool completely. Beat 1 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with pecans and curls.

BISCUITS
2 3 2 1 1 cups flour level teaspoons baking powder tablespoons shortening level teaspoon salt tablespoon sugar cup milk to start

Combine ingredients except milk, with pastry knife or fork until shortening is finely chopped. Stir in milk, combine well. Flour surface of cabinet or cutting board lightly. Pour mixture onto board and knead until smooth. Roll out until approximately inch thick. Dip edge of glass in flour then cut dough mixture. Place on greased baking sheet, sides touching. Bake in preheated 400 until golden brown.

BRAN MUFFINS
Mixture will keep in refrigerator for 2 to 3 weeks. Combine and set aside to cool: 2 cups 100% bran cereal 3 cups boiling water Cream together: 1 cup shortening 2 cups sugar 3 slightly beaten eggs 5 teaspoons soda 1 tablespoon cinnamon 1 teaspoon salt Add alternately mixing well inbetween: 5 cups flour 1 quart buttermilk Bran and water mixture Spoon into greased muffin tins and bake in preheated 400 for approximately 15 minutes or until top springs bake after touch.

FRIED PIES
2 2 3 1 1 cups flour teaspoons baking powder tablespoons shortening level teaspoon salt tablespoon sugar cup milk to start

Mix together with for all ingredients except milk. Shortening should be finely chopped. Stir in milk until well blended. Roll out on floured surface until approximately inch thick. Cut approximately 6 inch circles and put approximately 2 teaspoons off fruit fill in your choice. Fold in half and press edges firmly together. Fry in 350 oil until side is golden brown, turn and fry until golden brown on both sides.

PIE DOUGH
1 cup flour cup Crisco Shortening (cut into size of small peas) teaspoon salt 4 tablespoons ice water Take fork and toss until water is absorbed. (Can tell if it is going to stick together) On floured surface knead together until smooth and not sticky. Roll out to approximately thick. Place pie pan upside down and cut approximately 1 outside of edge. Place dough in pie pan and fold or flute edges. For baked crust recipes prick inside edge and bottom with fork. Bake at 350 until golden brown. For unbaked crust recipes fill with filling. Cover outside edge of crust with foil to prevent over browning. Follow pie filling directions to finish baking.

THE GIFT CAKE

PACKAGE (2 LAYER SIZE) WHITE OR YELLOW CAKE MIX OR PUDDING CAKE MIX PACKAGE (4 SERVING SIZE) JELLO VANILLA FLAVOR INSTANT PUDDING AND PIE FILLING 1 1/3 CUPS WATER 4 EGGS CUP OIL 1 1/3 CUPS (ABOUT) BAKERS ANGEL FLAKE COCONUT 1 CUP STRAWBERRY JAM FROSTING: 3 CUPS THAWED COOL WHIP 2 CUPS (ABOUT) BAKERS ANGEL FLAKE COCONUT LARGE GREEN GUMDROPS 1. COMBINE CAKE MIX, PUDDING MIX, WATER, EGGS AND OIL IN LARGE MIXER BOWL. BLEND; THEN BEAT AT MEDIUM SPEED OF ELECTRIC MIXER FOR 4 MINUTES. STIR IN 1 1/3 CUPS COCONUT. 2. POUR INTO GREASED AND FLOURED 13 X 9 PAN. BAKE AT 350 FOR 50 MINUTES OR UNTIL CAKE BEGINS TO PULL AWAY FROM SIDES OF PAN. DO NOT UNDERBAKE. 3. COOL IN PAN 15 MINUTES. REMOVE FROM PAN AND FINISH COOLING ON RACK. CUT IN HALF TO MAKE TWO 6 X 8 IN LAYERS. 4. SPREAD JAM AND CUP OF THE WHIPPED TOPPING BETWEEN LAYERS. 5. FROST WITH REMAINING WHIPPED TOPPING. MARK RIBBON AREAS WITH WOODEN PICKS. 6. SPINKLE 2 CUPS OF COCONUT OVER REST OF CAKE. 7. FLATTEN GUMDROPS WITH ROLLING PIN ON PASTRY BOARD SPRINKLED WITH SUGAR. ROLL GUMDROPS TOGETHER VERY THIN (1/16), COATING WITH SUGAR. CUT WITH SHARP KNIFE AND PLACE IN RIBBON AREAS. CUT SEVEN 3 X 1 INCH STRIPS AND FORM INTO BOW.

CHEESE SQUARES
POUND JACK CHEESE, GRATED 1 POUND CHEDDAR CHEESE, GRATES CUP JALAPENO, CHOPPED MIX TOGETHER, SPREAD IN 9 X 13 INCH PAN 1 CAN OF EVAPORATED MILK CUP FLOUR 2 EGGS BLEND TOGETHER. (IF TOO THICK ADD MORE MILK) POUR OVER CHEESE MIXTURE IN PREHEATED OVEN BAKE AT 350 FOR APPROXIMATELY 40 MINUTES

CHERRY CHEESE PIE

MAKES ONE 9 INCH PIE 1 (9 INCH) GRAHAM CRACKER CRUST OR BAKED PASTRY SHELL 1 (8 OUNCE) PACKAGE OF CREAM CHEESE SOFTENED 1 (14 OZ.) CAN OF EAGLE BRAND SWEETENED CONDENSED MILK (NOT EVAPORATED MILK) CUP REAL LEMON JUICE FROM CONCENTRATE 1 TEASPOON VANILLA EXTRACT 1 (21 OZ.) CAN CHERRY PIE FILLING, CHILLED IN LARGE MIXER BOWL, BEAT CHEESE UNTIL FLUFFY. GRADUALLY BEAT IN SWEETENED CONDENSED MILK UNTIL SMOOTH. STIR IN REAL LEMON AND VANILLA. POUR INTO PREPARED CRUST. CHILL 3 HOURS OR UNTIL SET. TOP WITH DESIRED AMOUNT OF PIE FILLING BEFORE SERVING. REFRIGERATE LEFTOVERS.

FOOLPROOF CHOCOLATE FUDGE

MAKES ABOUT 2 POUNDS 3 (6 OUNCE) PACKAGES SEMI-SWEET CHOCOLATE CHIPS 1 (14 OUNCE) CAN EAGLE BRAND SWEETENED CONDENSED MILK (NOT EVAPORTED MILK) DASH OF SALT TO 1 CUP CHOPPED NUTS 1 TEASPOON VANILLA EXTRACT IN HEAVY SAUCEPAN, OVER LOW HEAT, MELT CHIPS WITH SWEETENED CONDENSED MILK. REMOVE FROM HEAT; STIR IN REMAINING INGREDIENTS. SPREAD EVENLY INTO WAXED PAPER-LINED 8 OR 9 INCH SQUARE PAN. CHILL 2 HOURS OR UNTIL FIRM. TURN FUDGE ONTO CUTTING BOARD; PEEL OFF PAPER AND CUT INTO SQUARES. STORE LOOSELY COVERED AT ROOM TEMPERATURE

GERMAN SWEET CHOCOLATE CAKE

1 2 1 4 1 2 1 1 4 PACKAGE (4 OZ.) BAKERS GERMANS SWEET CHCOLATE CUP BOILING WATER CUPS SUGAR CUP BUTTER OR MARGARINE EGG YOLKS TEASPOON VANILLA CUPS SIFTED ALL PURPOSE FLOUR TEASPOON BAKING SODA TEASPOON SALT CUP BUTTERMILK EGG WHITES, STIFFLY BEATEN

MELT CHOCOLATE IN BOILING WATER. COOL. CREAM BUTTER AND SUGAR UNTIL FLUFFY. ADD YOLKS, ONE AT A TIME, BEATING WELL AFTER EACH. BLEND IN VANILLA AND CHOCOLATE. SIFT FLOUR WITH SODA AND SALT; ADD ALTERNATELY WITH BUTTERMILK TO CHOCOLATE MIXTURE, BEATING AFTER EACH ADDITION UNTIL SMOOTH. FOLD IN BEATED EGG WHITES. POUR INTO THREE 9-INCH PAND, LINED ON BOTTOMS WITH PAPER. BAKE AT 350 FOR 30 TO 35 MINUTES. COOL. FROST TOPS ONLY.

COCONUT-PECAN FROSTING
COMBINE 1 CUP EVAPORATED MILK, 1 CUP SUGAR, 3 SLIGHTLY BEATEN EGG YOLKS, CUP BUTTER OR MARGARINE AND 1 TEASPOON VANILLA. COOK AND STIR OVER MEDIUM HEAT UNTIL THICKENED, ABOUT 12 MINUTES. ADD 1 1/3 CUPS BAKERS ANGEL FLAKE COCONUT AND 1 CUP CHOPPED PECANS. COOL UNTIL THICK ENOUGH TO SPREAD, BEATING OCCASIONALLY. MAKES 2 CUPS.

RICH CHOCOLATE COCONUT PIE

1 1 1 1/3 3 1 PACKAGE (4 OZ.) BAKERS GERMANS SWEET CHOCOLATE CUP BUTTER OR MARGARINE CAN (13 OZ.) EVAPORATED MILK CUPS BAKERS ANGEL FLAKE COCONUT EGGS, SLIGHTLY BEATEN CUP SUGAR UNBAKED 9 INCH PIE SHELL

MELT CHOCOLATE AND BUTTER OVER LOW HEAT IN A MEDIUM SAUCEPAN. ADD MILK, COCONUT, EGGS, AND SUGAR AND STIR UNTIL WELL BLENDED. POUR INTO PIE SHELL. BAKE AT 400 FOR 30 MINUTES. COOL AND SERVE WARM WITH PREPARED DREAM WHIP WHIPPED TOPPING OR ICE CREAM, IF DESIRED. STORE IN REFRIGERATOR.

KAHLUA CAKE
1 1 4 1 1 PACKAGE DUCAN HINES GOLDEN BUTTER CAKE MIX PACKAGE INSTANT VANILLA PUDDING EGGS CUP SOUR CREAM CUP OIL TEASPOON VANILLA

MIX WELL AND DIVIDE IN HALF. TO ONE HALF ADD: 1 CUP BROWN SUGAR (PACKED) 1/3 CUP KAHLUA 1 CUP PECANS IN A GREASED BUNDT PAN PUT HALF OF THE PECAN MIXTURE, THEN ALL OF THE PLAIN MIXTURE, THEN THE REMAINING HALF OF THE PECAN MIXTURE. RUN KNIFE THROUGH BATTER TO MARBELIZE SLIGHTLY. BAKE 1 HOUR AND 15 MINUTES IN A PRE-HEATED OVEN AT 350. COOL IN PAN 10 TO 15 MINUTES BEFORE REMOVAL.(CAKE RISES REAL HIGH THEN SINKS A LITTLE SO DONT WORRY)

NEIMAN MARCUS CHOCOLATE CHIP COOKIES

CREAM TOGETHER: 2 CUPS BUTTER 2 CUPS BROWN SUGAR 2 CUPS WHITE SUGAR ADD: 4 EGGS TAKE OATMEAL, AND EITHER IN THE BLENDER OR FOOD PROCESSOR, BLEND OATMEAL UNTIL IT REACHES A FLOUR CONSISTANCY. DO THIS UNTIL YOU HAVE 5 CUPS OF THE OATMEAL FLOUR MIXTURE. ADD OATMEAL FLOUR MIXTURE TO CREAM WITH: 4 1 2 2 CUPS FLOUR TEASPOON SALT TEASPOONS BAKING POWDER TEASPOONS BAKING SODA

STOP USING ELECTRIC MIXER AT THIS POINT AND MIX THE REST BY HAND. ADD: 1 TEASPOON VANILLA 3 CUPS CHOPPED PECANS 24 OUNCES CHOCOLATE CHIPS THEN TAKE AN 8 OZ. HERSHEY PLAIN CHOCOLATE BAR, GRATE IT INTO THE DOUGH MIXTURE. DROP DESIRED SIZE COOKIE DOUGH ONTO LINED COOKIE SHEET. BAKE IN PRE-HEATED 375 OVEN FOR 10 MINUTES. DO NOT OVERCOOK!!!! MAKES ABOUT 20 TO 25 DOZEN SMALL COOKIES

GREEN GOOP
40 LARGE MARSHMELLOWS 2 6-OUNCE PACKAGES LIME JELLO 1 8-OUNCE AND 1 3-OUNCE CREAM CHEESE (11-OUNCES TOTAL) 1 20 OUNCE AND 1 8-OUNCE CAN CRUSHED PINEAPPLE DRAINED. (28OUNCES TOTAL) RESERVE JUICE PINT WHIPPING CREAM (WHIPPED) 1 CUP CHOPPED PECANS MELT MARSHMELLOWS AND LIME GELATIN IN SEVEN CUPS BOILING WATER. STIR UNTIL COMPLETELY DISSOLVED. REFRIGERATE UNTIL SET. AT LEAT 1 HOUR BEFORE READY TO SERVE, WHIP THE GELATINMARSHMELLOW MIXTURE IN LARGE BOWL, USING ELECTRIC MIXER. SOFTEN CREAM CHEESE WITH A FORK, ADDING A LITTLE PINEAPPLE JUICE TO MAKE IT SOFT ENOUGH TO WHIP. ADD TO GELATIN MIXTURE AND WHIP UNTIL WELL BLENDED. FOLD IN DRAINED PINEAPPLE, WHIPPED CREAM, AND PECANS. CHILL UNTIL SET. SERVES 16 TO 18

YUMMY CAKE
1 1 1 1 1 1 1/3 1 1 CUPS BOILING WATER CUP OATMEAL STICK BUTTER OR MARGARINE CUP BROWN SUGAR CUP WHITE SUGAR CUPS SIFTED FLOUR TEASPOON SODA TEASPOON CINNAMON TEASPOON SALT TEASPOON NUTMEG

IN A MIXING BOWL, POUR BOILING WATER OVER OATMEAL AND BUTTER. LET STAND 10 TO 20 MINUTES. ADD REMAINIG INGREDIENTS AND STIR GENTLY. DO NO USE MIXER. POUR IN BUTTERED 9 X 13 PAND AND BAKE IN PRE-HEATED 350 OVEN FOR 35 MINUTES. ICING 1 STICK BUTTER OR MARGARINE SOFTENED CUP BROWN SUGAR CUP EVAPORATED MILK TEASPOON VANILLA CUP SHREDDED COCONUT CUP CHOPPED PECANS

COMBINE INGREDIENTS AND POUR ON BAKED WARM CAKE. BROWN UNDER BROILER FOR ABOUT 10 MINUTES OR UNTIL COCONUT IS GOLDEN BROWN.

MISSISSIPPI MUD CAKE

4 EGGS 1/3 CUP COCOA 2 STICK MARGARINE 2 CUPS SUGAR CUP CHOPPED PECANS 1 CUPS FLOUR PINCH OF SALT MELT MARGARINE AND COCOA. POUR INTO A BOWL AND ADD OTHER INGREDIENTS. MIX WELL. BAKE IN GREASED 9 X 13 INCH PAN 30 MINUTES IN A PRE-HEATED 350 OVEN. WHEN CAKE IS DONE, COVER WITH MARSHMELLOW CREAM OR MINIATURE MARSHMELLOWS. RETURN TO OVEN WATCHING CLOSELY UNTIL MELTED. FROSTING 1 1 1 1/3 1/3 1 STICK OLEO TEASPOON VANILLA BOX POWDERED SUGAR CUP COCOA CUP MILK CUPS COCONUT

MELT OLEO AND COCOA. LET BUBBLE FOR A SHORT TIME. ADD OTHER INGREDIENTS. SPREAD OVER CAKE.

GANS CORN PUDDING

1 1 1 1 1 2 8 OUNCE BOX CORN BREAD MIX (JIFFY) 17 OUNCE CREAM CORN 17 OUNCE CORN (DO NOT DRAIN) STICK MARGARINE CUP SOUR CREAM EGGS

MIX TOGETHER. POUR IN GREASED 9 X 13 BAKING DISH. BAKE IN PREHEATED 350 OVEN FOR APPROXIMATELY 90 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN.

GREEN RICE JESSIE HAWTHORNE

2 1 1 CUPS CHICKEN BROTH CUP UNCOOKED RICE CUP CHOPPED FRESH PARSLEY CUP CHOPPED GREEN ONIONS WITH TOPS TABLESPOON BUTTER OR MARGARINE

COMBINE BROTH AND RICE IN MEDIUM SAUCEPAN. BRING TO A BOIL; STIR. REDUCE HEAT TO LOW; COVER. SIMMER WITHOUT STIRRING FOR 15 MINUTES OR UNTIL RICE IS TENDER AND LIQUID IS ABSORBED. REMOVE FROM HEAT; STIR IN PARSLEY, ONION, AND BUTTER. COVER; KEEP WARM UNTIL READY TO SERVE MAKES FOUR SERVINGS

DUMPLINGS
CUPS FLOUR TEASPOON SALT 1 TEASPOON BAKING POWDER 1/3CUP SHORTENING PEPPER TO TASTE MILK CUP MILK PEPPER TO TASTE SIFT DRY INGREDIENTS TOGETHER. WORK SHORTENING IN WITH FINGERS. ADD ENOUGH MILK (BUT NOT THE CUP MILK) TO MAKE A STIFF DOUGH. ROLL OUT ON A WELL-FLOURED BOARD TO 1/8-INCH THICKNESS. CUT INTO STRIPS ABOUT 1-BY-4-INCH STRIPS AND DROP 1 AT A TIME DOWN INTO BOILING CHICKEN STOCK. TURN HEAT DOWN TO SIMMER AND COOK AT MODERATE TEMPERATURE IN AN OPEN POT. DO NOT STIR DURING COOKING. AFTER ABOUT 20 MINUTES, PUT LID ON POT AND COOK 5 MINUTES LONGER. REMOVE FROM HEAT AND ADD CUP MILK. LET SIT FOR 2 OR 3 MINUTES AND STIR FROM BOTTOM.

OUICK AND MOIST BREAD

5 CUPS UNSIFTED SELF-RISING FLOUR 5 TABLESPOONS SUGAR 1 CUPS SOUR CREAM 1 (12 OUNCES) CAN BEER MELTED BUTTER PREHEAT OVEN TO 350 DREGREES. IN LARGE BOWL, COMBINE FLOUR AND SUGAR. ADD SOUR CREAM AND BEER ALTERNATELY; MIX WELL. POUR BATTER INTO GREASED 2-QUART ROUND BAKING DISH. BAKE 45 MINUTES. BRUSH TOP WITH BUTTER. BAKE 15 TO 20 MINUTES LONGER OR UNTIL CAKE TESTER INSERTED COMPLETELY INTO CENTER COMES OUT CLEAN. COOL SLIGHTLY. SERVE WARM, ROOM TEMPERATURE, OR TOASTED.

RANCH STYLE POTATOES

SERVES 4-6 3 LARGE BAKING POTATOES 2 TABLESPOONS BUTTER OR MARGARINE 1 LARGE ONION, CHOPPED 1 LARGE BELL PEPPER, CHOPPED 3 STALKS CELERY, CHOPPED SALT AND PEPPER, TO TASTE ADDITIONAL BUTTER OR MARGARINE 1 ENVELOPE RANCH-STYLE PARTY DIP MIX WARMED MILK GRATED CHEESE CHOPPED PARSLEY PIERCE AND BAKE POTATOES ON OVEN RACK UNTIL DONE. SPLIT LENGTHWISE AND SCOOP OUT PULP, LEAVING SHELL INTACT. SAUTE VEGETABLES IN THE 2 TABLESPOONS BUTTER UNTIL TENDER AND DRAIN. COMBINE COOKED VEGETABLES WITH POTATO PULP AND OF THE DRY DIP MIX. COARSELY MASH, ADDING MILK, BUTTER, AND SHREDDED CHEESE TO TASTE. THE CONSISTENCY SHOULD BE QUITE DENSE. PILE MIXTURE INTO SHELLS, TIPPING WITH CHOPPED PARSLEY. RETURN TO 450 OVEN AND BAKE UNTIL BROWNED.

SMASHED SWEET POTOTOES

SERVES 4 1 POUND SWEET POTATOES, COOKED TEASPOON WALNUT FLAVORING 1 TABLESPOON BROWN SUGAR GROUND CINNAMON, TO TASTE BUTTER, BUTTER, BUTTER MASH THE COOKED SWETTE POTATOES WITH OTHER INGREDIENTS.

WYATTS BAKED EGGPLANT

SERVES 6 POUND EGGPLANT, PEELED POUND DRY BREAD CUBES CUP CANNED EVAPORATED MILK CUP WHOLE MILK CUP BUTTER, MELTED CUP ONIONS, FINELY CHOPPED CUP GREEN BELL PEPPER, FINELY CHOPPED CUP CELERY, FINELY CHOPPED 1 EGGS, SLIGHTLY BEATED 1 TABLESPOON PIMENTO, CHOPPED 2 TEASPOONS SALT TEASPOON PEPPER TEASPOON SAGE 1 CUPS (4 OUNCES) CHEDDAR CHEESE, GRATED CUT PEELED EGGPLANT INTO 1 INCH CUBES AND SOAK IN SALT WATER IN REFRIGERATOR OVERNIGHT (MINIMUM 6 HOURS). DRAIN EGGPLANT AND PLACE IN PAN. COVER WITH WATER AND SIMMER UNTIL TENDER. SOAK BREAD CUBES IN MILK. SAUTE ONIONS, BELL PEPPER, AND CELERY IN MELTED BUTTER FOR ABOUT 15 MINUTES OR UNTIL TENDER. COMBINE COOKED EGGPLANT, BREAT CUBES, AND SAUTEED VEGETABLES. ADD EGGS, PIMENTO, AND SEASONING; BLEND THROUGHLY. PLACE IN GREASED BAKING DISH AND BAKE AT 350 DEGREES FOR 45 MINUTES. TOP WITH GRATED CHEESE AND RETURN TO OVEN UNTIL CHEESE MELTS.

WYATTS CANDIED YAMS

SERVES 6 2 1 FRESH JUMBO SWEET POTATOES CUP SUGAR CUP BROWN SUGAR STICK (1/2 CUP) MARGARINE

PLACE SWEET POTATOES IN STOCK POT, COVER WITH WATER. BRING TO BOIL. REDUCE HEAT TO SIMMER, SIMMER UNTIL YAMS ARE TENDER ENOUGH TO BE PIERCED WITH A FORK. DONT OVERCOOK. COVER WITH ICE WHILE POTATOES ARE STILL WARM; SLIP SKINS OFF. DICE INTO 1 INCH PIECES. PLACE IN CASSEROLE DISH. COMBINE SUGARS. SPRINKLE OVER TOPS OF YAMS. THINLY SLICE MARGARINE AND SPREAD OVER TOP OF YAMS, COVERING COMPLETELY. BAKE AT 350 FOR 45 MINUTES OR UNTIL SYRUP HAS THICKENED.

BLACK-EYED PEAS BAKED SQUASH

5 POUNDS MEDIUM-SIZE YELLOW SQUASH EGGS, BEATEN 1 CUP BREAD CRUMBS PLUS ADDITIONAL BREAD CRUMBS FOR TOPPING 1 STICK BUTTER OR MARGARINE CUP SUGAR SALT TO TASTE 2 TABLESPOONS CHOPPED ONION DASH OF PEPPER CUT TIPS OFF SQUASH AND CUT EACH SQUASH INTO 3 OR 4 PIECES. DROP SQUASH INTO A LARGE SAUCEPAN WITH ENOUGH BOILING WATER TO COVER. RETURN TO BOIL, REDUCE HEAT AND COOK UNTIL TENDER. DRAIN IN COLANDER AND MASH. COMBINE WITH BEATEN EGGS, 1 CUP BREAD CRUMBS, BUTTER, SUGAR, SALT, ONION, AND PEPPER. TURN INTO 3 QUART CASSEROLE THAT HAS BEEN LIGHTLY GREASED OR SPRAYED WITH NONSTICK SPRAY. COVER WITH LIGHT LAYER OF BREAD CRUMBS. BAKE AT 350 FOR 20 TO 25 MINUTES OR UNTIL LIGHTLY BROWNED.

PUEBLE GREEN CHILI STEW

SERVES 8 2 POUNDS BONELESS PORK (1 INCH) CUBES TABLESPOON VEGETABLE OIL 3 (12 OUNCES EACH) CANS CORN KERNELS, DRAINED 1 STALKS CELERY, DICED 2 MEDIUM POTATOES, DICED 2 MEDIUM TOMATOES, COARSELY CHOPPED 2 (4 OUNCES EACH) CANS DICED GREEN CHILIES 3 CUPS CHICKEN BROTH 2 TEASPOONS GROUND CUMIN 1 TEASPOON DRIED OREGANO SALT AND PEPPER TO TASTE IN LARGE DUTCH OVEN OR DEEP SKILLET WITH LID, LIGHTLY BROWN PORK CUBES IN OIL OVER MEDIUM-HIGH HEAT. ADD REMAINING INGREDIENTS; COVER AND SIMMER FOR 1 HOUR. SERVE HOT WITH FRESH CORN OR FLOUR TORTILLAS.

SAUSAGE WITH CELERY AND PEPPERS

SERVES 4 TABLESPOON VEGETABLE OIL 8 OUNCES SWEET ITALIAN TURKEY SAUSAGE, SLICED INCH THICK 3 CUPS SLICED CELERY 1 CUP DICED ONIONS 1 CUP DICED GREEN BELL PEPPER 2 (14 -OUNCES EACH) CANS STEWED TOMATOES TEASPOON GROUND BLACK PEPPER 2 CUPS ROTELLE PASTA, COOKED AND DRAINED IN LARGE SKILLET OVER MEDIUM-HIGH HEAT, HEAT OIL UNTIL HOT; ADD TURKEY SAUSAGE; COOK, STIRRING OCCASIONALLY, UNTIL BROWN, 5 TO 6 MINUTES. ADD CELERY, ONION, AND GREEN BELL PEPPER; COOK, STIRRING OCCASIONALLY, UNTIL VEGETABLES ARE CRISP-TENDER, ABOUT 5 MINUTES. BREAK UP TOMATOES AND ADD ALONG WITH BLACK PEPPER; SIMMER UNCOVERED, UNTIL MIXTURE THICKENS, ABOUT 5 MINUTES. STIR IN PASTA, COOK UNTIL HEATED THROUGH, ABOUT 2 MINUTES. SERVE HOT.

AMAZING QUICHE
1 1/3 2 1 4 1/4 1/8 POUND SAUSAGE CUP CHEDDAR CHEESE, SHREDDED CUP ONION, FINELY CHOPPED CUPS MILK CUP BISQUICK EGGS TEASPOON SALT TEASPOON PEPPER FRY SAUSAGE, DRAIN AND COOL. WHEN COOL, CRUMBLE INTO BOTTOM OF 10-INCH ROUND PIE SHELL WITH 1 1/2 INCH SIDES. SPRINKLE CHEESE OVER SAUSAGE AND THEN SPRINKLE WITH ONION. COMBINE REMAINING INGREDIENTS IN BLENDER AND PROCESS FOR 2 MINUTES. POUR OVER INGREDIENTS IN PIE SHELL. BAKE IN 400 FOR 20 TO 30 MINUTES OR UNTIL BROWN ON TOP.

PAPPAS SWEET POTATO PECAN PIE

8 INCH PIE DOUGH 3 TABLESPOONS UNSALTED BUTTER, SOFTENED 3 TABLESPOONS SUGAR PINCH OF SALT 1 WHOLE EGG, BEATED 2 TABLESPOONS COLD MILK 1 CUP ALL-PURPOSE FLOUR WHIP BUTTER, SUGAR, AND SALT WITH ELECTRIC MIXER UNTIL CREAMY. BEAT IN EGG FOR 30 SECONDS. ADD MILK AND BEAT ON HIGH FOR 2 MINUTES. SLOWLY ADD FLOUR UNTIL ALL IN- CORPORATED. REMOVE FROM BOWL, DUST WITH FLOUR, WRAP WITH PLASTIC WRAY AND REFIRGERATE FOR 1 HOUR. ROLL OUT ON FLOURED SURFACE TO INCH TO 1/8 INCH THICK. CAREFULLY PLACE IN PIE PAN AND TRIM EDGES. SWEET POTATO FILLING 1 CUP COOKED SWEET POTATO CUP DARK BROWN SUGAR 1 TABLESPOON SUGAR 1 WHOLE EGG, BEATED 1 TABLESPOON HEAVY CREAM 1 TABLESPOON BUTTER, SOFTENED TEASPOON VANILLA EXTRACT TEASPOON CINNAMON PINCH OF NUTMEG COMBINE ALL INGREDIENTS WITH ELECTRIC MIXER AND BEAT FOR 2 TO 3 MINUTES, OR UNTIL SMOOTH. RESERVE PECAN PIE SYRUP 1 CUP SUGAR CUP DARK CORN SYRUP 2 WHOLE EGGS 1 TABLESPOONS MELTED BUTTER 2 TEASPOONS VANILLA PINCH OF CINNAMON CUP PECAN HALVES COMPINE ALL INGREDIENTS, EXCEPT NUTS, IN MIXER. BEAT UNTIL SMOOTH AND SYRUP IS OPAQUE. STIR IN PECANS. PIE ASSEMBLE: PREHEAT OVEN TO 325. EVENLY SPREAD SWEET POTATO FILLING INTO PIE SHELL. POUR SYRUP EVENLY OVER POTATO FILLING. BAKE FOR 1 TO 1 HOURS OR UNTIL PIE HAS SET. REMOVE FROM OVEN AND COOL ON RACK.

NEVER FAIL DIVINITY

YIELDS 2 DOZEN 1/3 CUP WATER 1 CUPS SUGAR TEASPOON CREAM OF TARTAR DASH OF SALT 1 TEASPOON VANILLA 1 (7 OUNCES) JAR MARSHMALLOW CREAME 1 CUP CHOPPED NUTS COMBINE WATER, SUGAR, CREAM OF TARTAR, AND SALT. DO NOT STIR. BRING TO A ROLLING BOIL AND BOIL UNTIL CANDY THERMOMETER REACHES 248. PLACE MARSHMALLOW CREAME IN SMALL BOWL. BEAT AT LOW SPEED WITH ELECTRIC MIXER WHILE GRADUALLY POURING IN HOT SYRUP. ADD VANILLA. BEAT UNTIL CANDY LOSES ITS GLOSS AND HOLDS ITS SHAPE WHEN DROPPED BY SPOON. IF MIXTURE IS UNDER BEATED IT WILL NOT HOLD ITS SHAPE AND IF IT IS OVER BEATEN, IT BECOMES DRY. ADD NUTS. DROP FROM SPOON ONTO WAXED PAPER. COOL AND STORE IN AIRTIGHT CONTAINER.

QUICK BEER WHEAT BREAD

3 1 2 2 1 CUPS PACKAGED BISCUIT MIX CUP WHOLE WHEAT FLOUR TABLESPOONS SUGAR EGGS 12-OUNCE CAN (1 CUPS) BEER

IN A MIXER BOWL COMBINE THE BISCUIT MIX, FLOUR, AND SUGAR. ADD EGGS AND BEER. BEAT WITH ELECTRIC MIXER ABOUT 1 MINUTE OR TILL WELL BLENDED. TURN INTO GREADED 9X5X3 INCH LOAF PAN, SPREADING EVENLY. BAKE IN A 350 OVEN FOR 50 TO 60 MINUTES. COOL IN PAN FOR 10 MINUTES. REMOVE AND COOL ON WIRE RACK. (MAKES 1 LOAF)

OATMEAL COOKIES
1 1 2 1 1 1 1/3 CUP ALL-PURPOSE FLOUR TEASPOON BAKING POWDER TEASPOON BAKING SODA TEASPOON SALT TABLESPOONS VEGETABLE SHORTENING CUP MOTTS CINNAMON APPLE SAUCE CUP GRANULATED SUGAR CUP LIGHT BROWN SUGAR WHOLE EGG TEASPOON VANILLA EXTRACT CUPS ROLLED OATS CUP RAISINS (OPTIONAL) CUP CHOPPED PECANS (OPTIONAL) CUP COCONUT (OPTIONAL)

PREHEAT OVEN TO 375. LIGHTLY SPRAY COOKIE SHEET WITH COOKING SPRAY. IN A LARGE BOWL, MIX FLOUR, BAKING POWDER, BAKING SODA, AND SALT. IN A SEPARATE BOWL, WHISK TOGETHER SHORTENING, MOTTS CINNAMON APPLE SAUCE, GRANULATED AND BROWN SUGARS, EGG, AND VANILLA UNTILL SHORTENING BREAKS INTO PEA-SIZED PIECES. ADD FLOUR MIXTURE TO APPLESAUCE MIXTURE. MIX WELL. FOLD IN OATS AND REMAINING INGREDIENTS. DROP ROUNDED TEASPOONFULS ONTO COOKIE SHEET TWO INCHES APART. BAKE FOR 10-12 MINUTES. REMOVE FROM OVEN AND COOL ON COOKIE SHEET FOR 5 MINUTES. REMOVE AND PLACE ON COOLING RACK.

ROCKY ROAD FUDGE

2 1 1 2 2 (6 OUNCE PACKAGES) CHOCOLATE CHIPS 10 OUNCE MINI MARSHMALLOWS CAN EAGLE BRAND CONDENSED SWEET MILK (NOT EVAPORATED) TABLESPOONS MARGARINE CUPS DRY ROASTED PEANUTS

MELT: CHOCOLATE CHIPS, MILK, AND MARGARINE POUR IN MARSHMALLOWS AND NUTS POUR INTO WAX PAPER LINED 13 X 9 INCH PAN REFRIGERATE FOR 2 HOURS

CHOCOLATE MARSHMALLOW COOKIE PIE

2 2 2 2 2 1 14 CUPS KRAFT MINATURE MARSHMALLOWS TABLESPOONS MILK CUPS THAWED COOL WHIP WHIPPED TOPPING CUPS COLD MILK PACKAGES (4-SERVING SIZE) JELLO BRAND CHOCOLATE FLAVOR INSTANT PUDDING AND PIE FILLING KEEBLER READY CRUST CHOCOLATE FLAVOR PIE CRUST VANILLA WAFER COOKIES

MICROWAVE MARSHMALLOWS AND 2 TABLESPOONS MILK IN MEDIUM MICROWAVABLE BOWL ON HIGH FOR 45 SECONDS. STIR. (MARSHMALLOWS WILL BE PARTIALLY MELTED.) REFRIGERATE 15 MINUTES TO COOL. STIR IN 1 CUP OF THE WHIPPED TOPPING. POUR 2 CUPS MILK INTO LARGE BOWL. ADD PUDDING MIXES. BEAT WITH WIRE WHISK FOR 2 MINUTES. LET STAND FOR 1 MINUTE OR UNTIL THICKENED. STIR IN REMAINING 1 CUPS OF WHIPPED TOPPING. SPOON INTO CRUST. ARRANGE COOKIES OVER PUDDING MIXTURE. SPREAD MARSHMALLOW MIXTURE OVER COOKIES. REFRIGERATE: 4 HOURS OR UNTIL SET. STORE LEFTOVER PIE IN REFRIGERATOR. DRIZZLE WITH CHOCOLATE SYRUP JUST BEFORE SERVING, IF DESIRED.

POTATO SAUSAGE CASSEROLE

1 POUND BULK PORK SAUSAGE 1 CAN CREAM OF MUSHROOM SOUP CUP MILK CUP CHOPPED ONION TEASPOON SALT TEASPOON PEPPER 3 CUPS SLICED PEELED RAW POTATOES 2 CUPS (8 OUNCES SHREDDED) CHEDDAR CHEESE CHOPPED FRESH PARSLEY, OPTIONAL BROWN SAUSAGE; DRAIN AND SET ASIDE. COMBINE SOUP, MILK, ONION, SALT, AND PEPPER. IN A GREASED 2 QUART CASSEROLE, LAYER HALF OF THE POTATOES, HALF OF THE SOUP MIXTURE, HALF OF THE SAUSAGE. REPEAT, ENDING WITH SAUSAGE. COVER AND BAKE AT 350 FOR ONE HOUR OR UNTIL POTATOES ARE TENDER. SPRINKLE WITH CHEESE; RETURN TO OVEN, UNCOVERED, FOR 2 TO 3 MINUTES OR UNTIL CHEESE MELTS.

TURKEY CHILI
1 1 1 2 1 2 1 1 1 1 2 2-3 1 POUND GROUND TURKEY TABLESPOON OIL (OPTIONAL) 8 OUNCE CAN TOMATO SAUCE CUPS WATER 14 OUNCE CAN TOMATOES TEASPOONS MINCED ONION TEASPOON GARLIC POWDER TEASPOONS PAPRIKA TABLESPOON CUMIN TEASPOON GROUND OREGANO TEASPOON SALT TEASPOONS CAYENNE PEPPER TABLESPOONS CHILI POWDER CUP UNCOOKED KIDNEY BEANS SOAKED OVERNIGHT AND DRAINED

IN LARGE SAUCEPAN BROWN TURKEY (IN OIL IF USED). ADD REMAINING INGREDIENTS AND SIMMER 1 2 HOURS UNTIL BEANS ARE TENDER

APRICOT TEA
DONNA SHEWMAKER 1 6 LIPTON NATURAL BREW ICED TEA MIX (MAKES 10 QUARTS), SUGAR SWEETENED PEACH FLAVOR CANS OF 11.5 OUNCE APPRICOT NECTAR.

MIX TEA AMOUNT NEEDED WITH WATER AND ADD NECTAR TO TASTE.

FROZEN CRANBERRY SALAD

DONNA SHEWMAKER 1 1 1 2 2 1 PINT WHIPPING CREAM 6 OUNCE CREAM CHEESE - SOFTENED 16 OUNCE CAN WHOLE CRANBERRY SAUCE TABLESPOONS SUGAR TABLESPOONS MAYONAISE SMALL FLAT CAN CRUSHED PINEAPPLE - DRAINED

BEAT WHIPPING CREAM, ADD SUGAR. SET ASIDE. BEAT CREAM CHEESE UNTIL CREAMY, MIX IN REMAINING INGREDIENTS. FOLD IN: CUP CHOPPED NUTS 1 SMALL PACKAGE MINI-MARSHMALLOWS WHIPPED CREAM MIXTURE POUR INTO 9 X 13 INCH PAN OR 15 FOIL MUFFIN CUPS. COVER AND FREEZE

CHICKEN BROCCOLI CASSEROLE

DONNA SHEWMAKER 24 OUNCE PACKAGE FROZEN BROCCOLI SPEARS COOKED AND DRAINED 2 TO 3 CUPS CHICKEN COOKED AND CUT INTO BITE SIZE PIECES MIX TOGETHER: 1 26 OUNCE CAN CONDENSED CREAM OF CHICKEN SOUP 1/3 CUP MAYONNAISE 1 TEASPOON LEMON JUICE 1 CUP SOUR CREAM TEASPOON CURRY POWDER ARRANGE COOKED BROCCOLI IN GREASED 9 X 13 INCH GLASS BAKING DISH. ARRANGE CHICKEN ON TOP. POUR MIX OVER CHICKEN. SPRINKLE 2 CUPS SHARP GRATED CHEDDAR CHEESE AND CUP UNSEASONED BREAD CRUMBS. TOP WITH 2 TABLESPOONS MELTED BUTTER AND BAKE AT 350 FOR 30 TO 40 MINUTED OR UNTIL WARMED THROUGHOUT. 1

YEAST ROLLS
DONNA SHEWMAKER DISSOLVE: 2 5 CUPS LUKEWARM WATER TEASPOONS GRANULAR YEAST

COMBINE: CUP SUGAR CUP OIL 4 TEASPOONS SALT 2 EGGS ADD YEAST MIXTURE AND COMBINE. ADD 3 CUPS BETTER FOR BREAD FLOUR (NOT SIFTED BUT NOT PACKED HARD) AND MIX WITH DOUGH HOOKS (OR BEATERS) UNTIL WELL BLENDED AND THEN ADD 3 MORE CUPS FLOUR AND USE DOUGH HOOKS OR STIR WITH SPOON UNTIL WELL BLENDED. COVER BOWL WITH PLASTIC WRAP AND LET DOUBLE. (USE THE OVEN WITH LIGHT ON) TAKES ABOUT 1 HOURS PUNCH DOWN AND TURN ONTO A FLOURED SURFACE AND PAT TO ABOUT TO INTO THICK. CUT WITH BISCUIT CUTTER AND PUT ON GREASED PAN. SPRAY WITH BUTTER PAM. LET RISE AGAIN (ABOUT 1 HOUR). COOK AT 400 TILL SLIGHTLY BROWN . SPRAY WITH BUTTER PAM AGAIN AND ENJOY. MAKES ABOUT 32 ROLLS. WITH THE LITTLE SCRAPS, I PUT THEM IN A LITTLE LOAF PAN AND SPRINKLE WITH SUGAR, CINNAMON, AND MELTED BUTTER. LET RISE AND THE BAKE. EASY CINNAMON ROLLS FOR THE KIDS.

BON BONS
GAN 2 2.3 1 BOXES OR POUNDS OF CONFECTIONS SUGAR CUPS CHOPPED PECANS CUPS COCONUT

MIX TOGETHER AND ADD: 1 1 STICKS MELTED MARGARINE CAN EAGLE BRAND CONDENSED MILK (NOT EVAPORATED)

MIX TOGETHER FORM INTO SMALL BALLS AND PLACE ROUND TOOTHPICK IN EACH AND PLACE ON WAX PAPER AND CHILL. MELT: 1 1 6 OUNCE PACKAGE SEMI-SWEET NESTLE CHOCOLATE CHIPS CAKE PARAFIN

HOLDING BALLS BY TOOTHPICK, DIP IN CHOCOLATE MIXTURE, TURNING UNTIL WELL COVERED. TWIRL TO GET OFF EXCESS CHOCOLATE AND PLACE ON WAX PAPER. TWIST TOOTHPICKS OUT OF COOLED BALLS.

EARTHQUAKE CAKE
1 1 1 1 1 1 CUP COCONUT CUP PECANS, CHOPPED BOX GERMAN CHOCOLATE CAKE MIX 8 OUNCE PACKAGE CREAM CHEESE POUND BOX POWDERED SUGAR STICK OF BUTTER OR MARGARINE

GREASE AND FLOUR A 8 X 14 INCH PAN. SPREAD COCONUT AND PECANS ON BOTTOM OF PAN. MIX CAKE ACCORDING TO PACKAGE DIRECTIONS. POUR OVER PECANS AND COCONUT. MELT BUTTER AND MIX TOGETHER WITH CREAM CHEESE AND POWDERED SUGAR. MIX WELL. SPREAD OVER CAKE MIX. BAKE AT 350 FOR 45 TO 50 MINUTES OR UNTIL DONE.

SAD CAKE
4 1 1 1 EGGS STICK OF MELTED BUTTER OR MARGARINE POUND LIGHT BROWN SUGAR PACKAGE BIZ-MIX (SUB. BISQUICK 5 OUNCES

MIX TOGETHER: THEN ADD: 1 1 CUP PECANS CUP COCONUTS

PUT IN GREASED AND FLOURED SHEET CAKE PAN. BAKE 45 MINUTES IN A 325 OVEN UNTIL DONE.

CRANBERRY ORANGE OAT BREAD

1 1 2 2/3 2/3 1 1/3 1 1 CUPS ALL-PURPOSE FLOUR TABLESPOON BAKING POWDER TEASPOON SALT EGGS CUP MILK CUP SUGAR TABLESPOON GRATED ORANGE RIND CUP ORANGE JUICE CUP OIL CUPS POST OAK FLAKES CUP CHOPPED CRANBERRIES CUP CHOPPED PECANS

MIX FLOUR WITH BAKING POWDER AND SALT. BEAT EGGS, MILK, SUGAR, ORANGE RIND, ORANGE JUICE, AND OIL; ADD TO FLOUR MIXTURE AND MIX JUST ENOUGH TO MOISTED FLOUR. STIR IN CEREAL, CRANBERRIES, AND NUTS. POUR INTO WELL-GREASED 9 X 5 INCH LOAD PAN. BAKE AT 350 FOR 60 MINUTES OR UNTIL TESTER INSERTED IN CENTER COMES OUT CLEAN. COOL IN PAN FOR 10 MINUTES. REMOVE FROM PAN AND FINISH COOLING ON RACK.

PEACH SPICE CAKE

CAROLYN WILLIAMS 2 1 2 4 2 1 1 1 1 1 1 1 CUPS SUGAR CUP OIL EGGS CUPS SIFTED FLOUR TEASPOON SODA TEASPOON SALT TEASPOON CINNAMON TEASPOON NUTMEG TEASPOON CLOVES TEASPOON ALLSPICE CUP PECANS CHOPPED LARGE (29 OUNCE) CAN SLICED PEACHES

POUR ALL INGREDIENTS INTO A LARGE BOWL. MIX TOGETHER WELL WITH MIXER. BAKE IN UNGREASED BUNDT PAN 1 HOUR AND 20 MINUTES AT 325

BARBARA MURRAYS PUMPKIN PIE

3 ADD: 1 1/3 CUPS SUGAR 1 TABLESPOON FLOUR DASH OF SALT SLOWLY ADD: 1 1 2 CUP PUMPKIN CUP MILK OR SMALL WHIPPING CREAM PLUS MILK TO FILL 1 CUP TABLESPOONS BUTTER OR MARGARINE EGGS BEAT UNTIL FLUFFY

POUR INTO UNCOOKED PIE PASTRY SHELL. COOK 15 MINUTES AT 375. REDUCE HEAT TO 325 AND COOK UNTIL DONE.

SAUSAGE-CHEESE BAKE
SERVES 8 1 1 2 2 6 1/8 POUND BULK PORK SAUSAGE (8 OUNCE) CAN REFIRGERATOR CRESCENT ROLLS CUPS (8 OUNCES) SHREDDED MONTEREY JACK CHEESE TABLESPOONS CHOPPED GREEN PEPPER EGGS BEATEN SLIGHTLY CUP MILK TEASPOON DRIED WHOLE OREGANO, CRUSHED TEASPOON PEPPER

COOK SAUSAGE IN A SKILLET UNTIL BROWNED, STIRRING TO CRUMBLE. DRAIN AND SET ASIDE. UNROLL EACH HALF OF CRESCENT ROLL DOUGH, MAKING A RECTANGLE. LINE BOTTOM AND INCH UP SIDES OF A LIGHTLY GREASED 13 X 9 X 2 INCH BAKING DISH WITH RECTANGLES, PRESSING SEAMS SECURELY TO SEAL. SPRINKLE SAUSAGE OVER DOUGH; TOP WITH SHREDDED CHEESE AND GREEN PEPPER. COMBINE REMAINING INGREDIENTS, AND POUR OVER CASSEROLE. BAKE AT 400 FOR 18 TO 20 MINUTES.

MICROWAVE PEANUT BRITTLE

1 CUP RAW PEANUTS 1 CUP SUGAR CUP WHITE CORN SYRUP (KARO) 1/8TEASPOON SALT 1 TABLESPOON BUTTER 1 TEASPOON VANILLA 1 TEASPOON BAKING SODA USE 1 QUART CASSEROLE DISH STIR TOGETHER PEANUTS, SUGAR, KARO SYRUP, AND SALT. COOK 4 MINUTES ON HIGH STIR COOK 4 MINUTED ON HIGH ADD BUTTER AND VANILLA COOK 2 MINUTES ON HIGH ADD BAKING SODA AND QUICKLY STIR UNTIL LIGHT AND FOAMY POUR IMMEDIATELY ONTO LIGHTLY GREASED COOKIE SHEET SMOOTH OUT THIN WITH FORK. LET COOL.

CHEESEBURGER PIE
PREHEAT OVER TO 425 1 1 1 1 PIE CRUST POUND HAMBURGER MEAT TEASPOON SALT TEASPOON OREGANO TEASPOON BLACK PEPPER CUP DRY BREAD CRUMBS CAN TOMATO SAUCE (8 OUNCE) CUP CHOPPED ONION CUP CHOPPED BELL PEPPER

CHEESE TOPPING 1 EGG CUP MILK TEASPOON DRY MUSTARD TEASPOON WORCHESTERSHIRE SAUCE TEASPOON SALT 2 CUPS SHREDDED CHEESE BEAT EGG AND MILK TOGETHER THEN STIR IN REST OF INGREDIENTS BROWN HAMBURGER MEAT. STIR IN REST OF INGREDIENTS. PLACE IN PIE CURST AND COVER WITH CHEESE TOPPING. COVER DISH WITH FOIL AND BAKE IN PRE-HEATED OVERN FOR 15 MINUTES. THEN REMOVE FOIL AND BAKE ADDITIONAL 15 MINUTES.

CARROT-SQUASH CASSEROLE
2 CUPS COOK YELLOW SQUASH 1 MEDIUM ONION COOK FINE 1 (10 OUNCE) CAN CREAM OF CHICKEN OR CREAM OF CHEDDAR CHEESE SOUP, UNDILUTED CUP GRATED CARROTS CUP MELTED BUTTER OR MARGARINE 1 CUP SCALDED MILK 2 EGGS SLIGHTLY BEATED 1 CUP SHREDDED SHARP CHEESE 1 (8 OUNCE) CARTON SOUR CREAM 1 (8 OUNCE) PACKAGE HERB SEASTONED STUFFING MIX COMBINE ALL INGREDIENTS EXCEPT OF STUFFING MIX, SPOON INTO A LIGHTLY GREASED 9 X 13 INCH CASSEROLE (3 QUART) DISH, TOP WITH RESERVED STUFFING MIX. BAKE AT 350 FOR 45 MINUTES.

CHOCOLATE POUND CAKE

CUP SHORTENING 3 CUPS SUGAR 3 CUPS ALL PURPOSE FLOUR TEASPOON SALT 1 CUPS MILK (ROOM TEMPERATURE) 1 CUP MARGARINE (SOFTENED) 5 EGGS TEASPOON BAKING POWDER CUP COCOA 1 TEASPOON VANILLA CREAMY CHOCOLATE GLAZE (RECEIPE FOLLOWS) CUP CHOPPED PECANS CREAM SHORTENING AND MARGAINE; GRADUALLY ADD SUGAR, BEAT UNTIL FLUFFY. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. COMBINE FLOUR, BAKING POWDER, SALT AND COCOA; MIX WELL. ADD TO CREAMED MIXTURE ALTERNATING WITH MILK, BEGINNINE AND ENDING WITH FLOUR MIXTURE. STIR IN VANILLA. POUR BATTER INTO GREASED AND FLOURED 10 TUBE PAN. BAKE AT 350 FOR 1 HOUR AND 15 MINUTES OR UNTIL A WOODEN PICK INSERTED IN THE CENTER COMES OUT CLEAN. COOL IN PAN FOR 10-15 MINTUES, INVERT ONTO SERVING PLATE. CHEAMY CHOCOLATE GLAZE 2 CUPS SIFTED POWDERED SUGAR CUP MARGARINE (SOFTENED) 2 TABLESPOONS COCOA 3 TO 5 TABLESPOONS MILK COMBINE SUGAR AND COCOA, MIXING WELL. ADD REMAINING INGREDIENTS, BEAT UNTIL SMOOTH SPOON CREAMY CHOCOLATE GLAZE OVER WARM CAKE, ALLOWING IT TO DRIZZLE DOWN SIDES. SPRINKLE WITH CHOPPED PECANS.

CHEESE BALL
CAROLYN CONAWAY 8 1 2 OUNCES CREAM CHEESE CUP CHOPPED PECANS CUP GRATED CHEDDAR CHEESE TEASPOON GARLIC POWDER CUP CHOPPED PARSLEY TABLESPOONS PAPARIKA

BLEND ALL INGREDIENTS. ROLL INTO A BALL. SPRINKLE WITH PAPARIKA. ROLL BALL IN PARSLEY.

CREAM CHEESE TORTILLAS

CAROLYN CONAWAY 8 1 1 1 1 1 OUNCES CREAM CHEESE (SOFTENED) SMALL CAN CHOPPED GREEN CHILIS SMALL CAN CHOPPED BLACK OLIVES TABLESPOON MAYONAISE TEASPOON SEASON SALT TABLESPOON MINCED ONION PACKAGE FLOUR TORTILLAS

MIX ALL INGREDIENTS TOGETHER. PUT TORTILLAS IN MICROWAVE APPROXIMATELY 1 MINUTE. SPREAD 2 TABLESPOONS OF MIXTURE ON TORTILLA, ROLL UP, CUT INTO 1 INCH PIECES. PUT TOOTHPICK ON EACH PIECE TO HOLD CLOSED.

IMPOSSIBLE PIE
FORMS OWN CRUST AS IT BAKES 2 1 4 1 CUPS MILK CUP COCONUT CUP FLOUR CUP SUGAR EGGS STICK MARGARINE TEASPOON SALT TEASPOON VANILLA

PLACE ALL INGREDIENTS IN A BLENDER AND MIX. POUR MIXTURE INTO GREASED AND FLOURED PIE PLATE. BAKE AT 350 FOR 45 MINUTES.

YEAST ROLLS
CAROLYN CONAWAY 1 1 1 1 4 CUP WARM WATER TEASPOON SUGAR YEAST CAKE CUP SUGAR CUP SHORTENING EGG TEASPOON SALT CUP WARM WATER CUPS ALL PURPOSE FLOUR

COMBINE CUP WATER, TEASPOON SUGAR AND YEAST, SET ASIDE. CREAM SUGAR AND SHORTENING UNTIL SMOOTH, ADD EGG, SALT, AND 1 CUP WARM WATER AND BEAT. ADD FLOUR AND MIX WITH DOUGH HOOKS UNTIL SMOOTH AND ELASTIC. LET RISE FOR 1 HOURS OR UNTIL DOUBLED IN SIZE. PUNCH DOWN, KNEAD AND MAKE INTO ROLLS. LET RISE AGAIN FOR ONE HOUR OR UNTIL DOUBLED IN SIZE. BAKE AT 375.

TAMALE DIP
AWILDA CARTAGENA 1 1 1 1 POUND VELVEETA CHEESE (1/2 INCH CUBES) POUND OR LARGE CAN CHILI (DO NOT ADD WATER) JAR OR CAN TAMALES (MASHED) CUP ONION CHOPPED FINE TEASPOON TABASCO SAUCE TEASPOON GARLIC POWDER

WARM CHILI, TAMALES, ONION, TABASCO, AND GARLIC. AFTER MIXTURE IS WARM ADD VELVEETA CUBES AND STIR UNTIL MELTED. SERVE WARM.

BEST EVER CHEESE CAKE

CLYDEINE KIMBROUGH CRUST: 1 1/3 1 1 CUP GRAHAM CRACKER CRUMBS CUP SUGAR TABLESPOON CINNAMON STICK MARGARINE MELTED CUP CHOPPED FINE PECANS

MIX AND BAKE CRUST FOR 10 MINUTES AT 350 FILLING: 2 1 1 3 2 8 OUNCE PACKAGES SOFTENED CREAM CHEESE 3 OUNCE PACKAGE SOFTENED CREAM CHEESE CUP SUGAR LARGE EGGS TEASPOONS VANILLA

MIX ALL INGREDIENTS UNTIL WELL BLENDED AND SMOOTH. POUR OVER CRUST AND BAKE AT 300 FOR 1 HOUR TOPPING: 1 2 1 CUP SOUR CREAM TABLESPOONS SUGAR TEASPOON VANILLA

BLEND GENTLY, SPREAD ON TOP OF HOT CHEESECAKE AND BAKE 5 MINUTES. COOL REFRIGERATE OVERNIGHT

BROCCOLI RICE CASSEROLE

2 1 1 1 1 CUPS MINUTE RICE COOKED SMALL ONION SAUTE IN 1 STICK BUTTER PACKAGE FROZEN BROCCOLI CAN MUSHROOM SOUP SMALL PACKAGE VELVEETA CHEESE (CUBED)

MIX ALL INGREDIENTS IN 9 X 13 CASSEROLE DISH. BAKE IN 350 OVEN UNTIL CHEESE IS MELTED AND BROCCOLI IS TENDER.

TORTILLA SOUP
2 TABLESPOONS VEGETABLE OIL 1 SMALL ONION, CHOPPED 2 CLOVES GARLIC, PRESSED 1 CUP TOMATOES, PEELED AND FINELY CHOPPED 3 CUPS CHICKEN STOCK 1 CUPS TOMATO JUICE 1 CUP WATER 1 TEASPOON CHILI POWDER 1 TEASPOON GROUND CUMIN SALT AND PEPPER TO TASTE 4 CORN TORTILLAS, CUT INTO INCH STRIPS VEGETABLE OIL FOR FRYING 2 CUPS COOKED CHICKEN, IN PIECES OR SHREDDED 1 CUP GRATED CHEDDAR OR LONGHORN CHEESE 1 AVACADO, THINLY SLICED CUP SOUR CREAM HEAT THE 2 TABLESPOONS OIL IN 3 OR 4 QUART POT AND SAUTE ONION AND GARLIC UNTIL ONION IS TRANSLUCENT. ADD TOMATOES, CHICKEN STOCK, TOMATO JUICE, AND WATER. SEASON WITH CHILI POWDER, CUMIN, SALT, AND PEPPER. COVER AND SIMMER 45 TO 60 MINUTES. HEAT 1 INCH OIL IN SMALL SKILLET OVER HIGH HEAT. FRY TORTILLA STRIPS, IN BATCHES, UNTIL LIGHTLY GOLDEN AND CRISP. DRAIN ON PAPER TOWELS. JUST BEFORE SERVING, BRING LIQUID TO BOIL. ADD CHICKEN AND HEAT THROUGH. LADLE INTO BOWLS. TOP WITH TORTILLA STRIPS, GRATED CHEESE, AVOCADO SLICES AND A DOLLOP OF SOUR CREAM.

CHEESE BALLS
2 PACKAGES (8OZ.) CREAM CHEESE 1 TABLESPOON CHOPPED GREEN PEPPER 1 TABLESPOON FINELY CHOPPED ONION DASH OF CAYENNE PEPPER 1 TEASPOON LEMON JUICE 2 CUPS SHREDDED SHARP CHEESE 2 TEASPOONS WORCESTERSHIRE SAUCE DASH OF SALT COMBINE CHEESES, MISING UNTIL WELL BLENDED. ADD SEASONINGS, MIX WELL. SHAPE INTO A BALL AND ROLL IN FINELY CHOPPED PECANS OR PARSLEY.

HAM ROLLS
2 PACKAGES THINLY SLICE HAM 6 STUFFED OLIVES, CHOPPED FINELY 2 TABLESPOONS CREAM 1 PACKAGE (8 OZ.) CREAM CHEESE 1 TABLESPOON HORSERADISH PAPRIKA TO TASTE BLEND ALL INGREDIENTS EXCEPT HAM. SPREAD MIXTURE ONTO THIN SLICES OF HAM. ROLL UP EACH SLICE TIGHTLY AND FASTEN WITH TOOTHPICKS. REFRIGERATE. CUT EACH HAM ROLL INTO INCH ROUNDS BEFORE SERVING.

DONT WASTE AWAY MARGARITA PUNCH

1 CAN (12 OZ.) FROZEN LEMONADE CONCENTRATE, THAWED 1 CAN (12 OZ.) FROZEN LIMEAGE CONCENTRATE, THAWED 6 CUPS CRUSHED ICE 1 CUP POWDERED SUGAR 4 EGG WHITES 1 QUART CLUB SODA COARSE SALT LIME SLICES IN 4 QUART NON-METAL CONTAINER, COMBINE LEMONADE, LIMEAGE, POWDERED SUGAR, EGG WHITES, AND CRUSHED ICE; MIX WELL. COVER AND FREEZE, STIRRING OCCASIONALLY. REMOVE CONTAINER FROM FREEZER 30 MINUTES BEFORE SERVING. SPOON 2 CUPS SLUSH MIXTURE INTO BLENDER; ADD 1 CUP CLUB SODA. BLEND UNTIL FROTHY. TO SERVE, RUB RIM OF GLASS WITH LIME SLICE, DIP RIM IN COARSE SALT; FILL GLASS. GARNISH WITH LIME SLICES. 24 SERVINGS

MARDI GRAS PUNCH

1 CAN (6 OZ.) FROZEN ORANGE JUICE CONCENTRATE, THAWED 1 CAN (6 OZ.) FROZEN LEMONADE CONCENTRATE, THAWED 1 QUART APPLE JUICE, CHILLED 2 QUARTS GINGER ALE, CHILLED RASPBERRY, ORANGE, LIME, AND LEMON SHERBERT ICE CUBES IN LARGE PUNCH BOWL STIR TOGETHER CONCENTRATES AD DIRECTED ON CAN. STIR IN APPLE JUICE AND GINGER ALE. ADD SMALL SCOOPS OF SHERBERT AND ICE CUBES. 28 SERVINGS

LEMON-STRAWBERRY PUNCH
1 CAN (6 OZ.) FROZEN LEMONADE CONCENTRATE 1 PACKAGE FROZEN SLICED STRAWBERRIES 1 CAN (6 OZ.) FROZEN ORANGE JUICE CONCENTRATE 1 QUART CARBONATED WATER 1 QUART GINGER ALE SLICED BANANAS (GARNISH) SLICED ORANGES OR LEMONS (GARNISH) COMBINE FROZEN LEMONADE CONCENTRATE, THE STRAWBERRIES THAT HAVE BEEN HALF-THAWED WITH THEIR JUICE, AND THE ORANGE JUICE. PLACE IN PUNCH BOWL WITH ICE. JUST BEFORE SERVING, ADD CARBONATED WATER AND GINGER ALE. GARNISH WITH THE ADDITIONAL STRAWBERRIES AND/OR SLICED BANANAS, OR WITH THIN SLICES OF ORANGE OR LEMON. 20 SERVINGS

SANGAREE PUNCH
1 QUART CANBERRY JUICE COCKTAIL CRACKED ICE ORANGE SLICES 1 CUP GRAPE JUICE LEMON SLICES MARASCHINO CHERRIES COMBINE CRANBERRY JUICE COCKTAIL AND GRAPE JUICE; CHILL. AT SERVING TIME, POUR MIXTURE OVER CRACKED ICE IN GLASSES. GARNISH EACH WITH LEMON AND ORANGE SLICES AND A MARASCHINO CHERRY. SERVES 5

CHERRY PARTY PUNCH

3 2 3 5 1 1/8 CUPS HOT WATER CUP SUGAR PACKAGES (3 OZ.) CHERRY GELATIN CUPS COLD WATER CUPS CHILLED DR. PEPPER CUP PINEAPPLE JUICE TEASPOON SALT TEASPOON ALMOND EXTRACT CUP LEMON JUICE

COMBINE HOT WATER AND SUGAR IN A SAUCEPAN. BRING TO A BOIL. ADD GELATIN, STIRRING WELL UNTIL DISSOLVED. ADD COLD WATER, LEMON JUICE, PINEAPPLE JUICE, SALT, AND EXTRACT. COOL. JUST BEFORE SERVING, STIR IN DR. PEPPER. SERVE WITH CRUSHED ICE. 30 SERVING

TART AND TANGY SPARKLE PUNCH

8 CUPS APPLE CIDER 1 CAN (6 OZ.) LEMONADE CONCENTRATE, THAWED 1 BOTTLE (28 OZ.) GINGER ALE, CHILLED ICE CUPBES IN LARGE PUNCH BOWL, COMBINE CIDER AND LEMONADE CONCENTRATE. ADD GINGER ALE AND ICE. STIR TO BLEND. GARNISH WITH APPLE OR LEMON SLICES. 24 SERVINGS.

PINK CHAMPAGNELESS PUNCH BOWL

1 1 1 2 1/3 1 CUP SUGAR CUP WATER CAN (6 OZ.) FROZEN ORANGE JUICE CONCENTRATE CAN (6 OZ.) FROZEN GRAPEFRUIT JUICE CONCENTRATE CANS (12 OZ.) CHILLED LEMON LIME SLICE CUP GRENADINE SYRUP STRAWBERRY ICE RING

MIX SUGAR WITH WATER IN SAUCEPAN AND BOIL 5 MINUTES. ADD FROZEN JUICE CONCENTRATES. REFRIGERATE. AT SERVING TIME ADD LEMON LIME SLICE AND GRENADINE SYRUP. STIR LIGHTLY. FILL OR PUNCH BOWL WITH CHAMPAGNE. FLOAT ICE RING IN BOWL. ADD MORE CHAMPAGNE TO FILL BOWL FULL 24 SERVINGS

STRAWBERRY ICE RING

2 1 QUART DISTILLED WATER DOZEN LARGE STRAWBERRIES

POUR DISTILLED WATER TO MEASURE ABOUT 1 INCH IN A 2 QUART RING MOLD. ARRANGE UNHULLED BERRIES IN BOTTOM. FREEZE UNTIL FIRM. GRADUALLY POUR IN DISTILLED WATER TO FILL MOLD. FREEZE UNTIL FIRM. SEVERAL HOURS. WHEN ICE RING IN FROZEN, UNMOLD ONTO WAXED PAPER. RETURN TO FREEZER AT ONCE. LEAVE IN FREEZER UNTIL READY TO USE.

MANDRIAN ORANGE CAKE

1 1 4 1 BOX YELLOW CAKE MIX 11 OZ. CAN MANDRIAN ORANGES EGGS CUP OIL

MIX IN MIXER AND BAKE IN 3 GREASED AND FLOURED CAKE PANS. BAKE AT 350 FOR 25 TO 30 MINUTES LET COOL COMPLETELY

FROSTING
1 1 1 MEDIUM SIZE COOL WHIP 8 OUNCE CAN CRUSHED PINEAPPLE BOX INSTANT VANILLA PUDDING

MIX COOL WHIP AND INSTANT PUDDING UNTIL WELL BLENDED. FOLD IN CRUSHED PINEAPPLE. SPREAD INBETWEEN LAYERS AND TOP OF COOL CAKE.

TURTLE CAKE
1 PACKAGE GERMAN CHOCOLATE CAKE MIX 1 14 OUNCE PACKAGE CARMELS 1 CUP PECANS PIECES 1 5 OUNCE CAN PET MILK 1/3 CUP BUTTER 6 OUNCES CHOCOLATE CHIPS PREPARE CAKE MIX AS DIRECTED. POUR OR BATTER IN 9 X 13 GREASED AND FLOURED PAN. BAKE AT 350 FOR 10 MINUTES. MELT CARAMELS, BUTTER, AND MILK TOGETHER. POUR OVER BAKED LAYER, CPRINKLE CHOCOLATE CHIPS AND PECAN PIECES OVER MIXTURE. ADD REMAINING BATTER. BAKE 25 MINUTES.

SPICED TEA
2 1 1 CUPS TANG (EACH 39 OUNCE CONTAINER OF TANG HOLD 6 CUPS) CUP INSTANT TEA PACKAGE PRE-SWEETENED WYLERS LEMONADE MIX (MAKES 2 QUART) TEASPOON CINNAMON TEASPOON GROUND CLOVES

MIX INGREDIENTS TOGETHER. STORE IN AIR TIGHT CONTAINER. 2 HEAPING PER CUP OF HOT WATER.

ORIENTAL CASHEW CRUNCH

1 1 1 1/3 3 1 1 16 OUNCE PACKAGE QUAKER OAT SQUARES CEREAL (8 CUPS) 3 OUNCE CAN CHOW MEIN NOODLES (1 CUPS) CUPS CASHEWS OR PEANUTS CUP VEGETABLE OIL TABLESPOONS SOY SAUCE TEASPOON GARLIC POWDER TEASPOON ONION POWDER

HEAT OVEN TO 250. COMBINE FIRST 3 INGREDIENTS IN 9 X 13 PAN; SET ASIDE. COMBINE REMAING FOUR INGREDIENTS IN SMALL BOWL; QUICKLY POUR OVER CEREAL MIXTURE. STIR TO COAT EVENLY. BAKE 1 HOUR, STIRRING EVER 20 MINUTES; COOL. MAKES 10 CUPS.

PRALINE PECAN CRUNCH

1 2 1 16 OUNCE PACKAGE QUAKER OAT SQUARES CEREAL (8 CUPS) CUPS PECAN PIECES CUP LIGHT CORN SYRUP CUP FIRMLY PACKED BROWN SUGAR CUP MARGARINE (1/2 STICK) TEASPOON VANILLA TEASPOON BAKING SODA

HEAT OVER TO 250. COMBINE CEREAL AND PECANS IN 9 X 13 PAN; SET ASIDE. COMBINE CORN SYRUP, BROWN SUGAR, AND MARGARINE IN 2 CUP MICROWAVEABLE BOWL. MICROWAVE AT HIGH 1 MINUTES; STIR. MICROWAVE AT HIGH TO 1 MINUTE MORE OR UNTIL BOILING. STIR IN VANILLA AND BAKING SODA AND POUR OVER CEREAL MIXTURE. STIR TO COAT EVENLY. BAKE 1 HOUR, STIRRING EVERY 20 MINUTES. SPREAD ON BAKING SHEET TO COOL; BREAK INTO PIECES. MAKES 10 CUPS.

SWEET POTATO PIE

2 CUPS COOKED SWEET POTATOES 1 EGG 1 CUP SUGAR 1 CUP EVAPORTED MILK 1 TABLESPOON VANILLA DASH OF NUTMEG MIX TOGETHER WELL. POUR INTO UNBAKED PIE SHELL. BAKE AT 350 UNTIL FIRM IN PIE SHELL. (KNIFE INSERTED IN CENTER COMES OUT CLEAN)

EASY BUT GOOD PECAN PIE

1 1 4 1 CUP WHITE CORN SYRUP CUP SUGAR EGGS SLIGHTLY BEATEN CUP PECANS OR COCONUT TEASPOON VANILLA

ADD SYRUP, SUGAR, AND VANILLA TO BEATEN EGGS. STIR IN PECANS OR COCONUT. POUR INTO 9 INCH UNBAKED PIE CRUST. BAKE AT 300 FOR 1 HOUR OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN.

CHICKEN DIVAN
1 2 1 1/3 2 1 POUND FRESH BROCCOLI, CUT INTO SPEARS, COOKEN AND DRAINED CANS (5 OZ. EACH) SWANSON PREMIUM CHUNK WHITE CHICKEN, DRAINED CAN (10 OZ.) CAMPBELLS CONDENSED BROCCOLI CHEESE SOUP CUP MILK CUP SHREDDED CHEDDAR CHEESE TEASPOONS DRY BREAD CRUMBS TEASPOON MARGARINE (MELTED)

IN 2 QUART OBLONG BAKING DISH OR 9 INCH PIE PLATE, ARRANGE BROCCOLI AND CHICKEN. COMBINE SOUP AND MILK; POUR OVER BROCCOLI AND CHICKEN. SPRINKLE CHEESE OVER SOUP MIXTURE. COMBINE BREAD CRUMBS AND MARGARING; SPRINKLE OVER CHEESE. BAKE AT 350 FOR 20 MINUTES OR UNTIL HOT AND BUBBLING SERVES 4

STRAWBERRY BREAD SANDWICHES OR LOAF

3 1 1 4 1 2 CUPS FLOUR TEASPOON SODA TEASPOON CINNAMON EGGS (SLIGHTLY BEATEN) CUP OIL 10 OUNCE PACKAGES FROZEN STRAWBERRIES THAWED CUP JUICE FOR SPREAD OR BUTTER

MIX DRY INGREDIENTS. POUR LIQUID INGREDIENTS INTO MIXTURE AND BEAT JUST UNTIL MIXED WELL. GREASE AND FLOUR 2 LARGE COOKIE SHEETS OR 5 SMALL LOAF PANS. SPREAD MIXTURE ON COOKIE PANS (WILL BE THIN). BAKE 20-25 MINUTES AT 350. FOR LOAD GREASE AND FLOUR PANS OR USE PAM AND FILL PANS FULL AND BAKE AT 350.

SPREAD AND BUTTER

SPREAD: SOFTEN 8 OUNCES CREAM CHEESE. PUT IN BLENDER WITH CUP STRAWBERRY JUICE. BLEND WELL. NUTS MAY BE ADDED. SPREAD BETWEEN 2 LAYERS AND CUT INTO PIECES. BUTTER: SOFTEN 1 TUB OF BUTTER. USE BLENDER OR MIXER AND ADD CUP JUICE, 1 SMALL JAR STRAWBERRY PRESERVES, AND BUTTER. BEAT UNTIL SMOOTH. THIS WILL GIVE YOU 2 TUPS OF STRAWBERRY BUTTER.

WASSIL
6 2 1 1 CUPS APPLE JUICE CUPS PINEAPPLE JUICE SMALL BOX RED HOTS CINNAMON STICK

PERK IN COFFEE POT OR HEAT TO BOILING ON RANGE TOP

MILLIONAIRE PIE
8 8 MIX ADD 1 1 8 CUP COCONUT CUP CHOPPED PECANS OUNCES COOL WHIP CUP SUGAR OUNCES CREAM CHEESE OUNCES CRUSHED PINEAPPLE WITH JUICE

POUR IN GRAMHAM CRUST AND REFRIGERATE UNTIL SET. APPROXIMATELY 1 HOUR. OPTIONAL INSTEAD OF PINEAPPLE: MINI CHIPS OR CHOPPED CHERRIES

CHICKEN SPAGHETTI
2 10 1 1 1 CUPS COOKED CUBED CHICKEN OUNCES COOKED SPAGHETTI CAN CREAM OF CHICKEN OR CREAM OF MUSHROOM SOUP POUND VELVEETA CHEESE CAN EVAPORATED MILK

MIX TOGETHER AND BAKE AT 350 DEGREES UNTIL BUBBLES OR IN MICROWAVE. REWARMS WELL IN MICROWAVE. (BLACK OLIVE RINGS CAN BE ADDED)

SCOTCH CAKE
BRING TO A BOIL: 1 4 1 STICK OLEO CUP CRISCO TABLESPOONS COCOA CUP WATER

POUR OVER: 2 2 ADD: 1 2 1 1 CUP BUTTERMILK TEASPOON SODA EGGS SLIGHTLY BEATEN TEASPOON VANILLA TEASPOON CINNAMON CUPS SUGAR CUPS FLOUR

MIX WELL AND BAKE IN A 9 X 13 GREASED AND FLOURED FOR 20 MINUTES OR UNTIL DONE ICING: BRING TO BOIL: 4 ADD: 1 1 1 BOX POWDERED SUGAR TABLESPOON VANILLA CUP PECAN PIECES CUP MILK STICK OLEO TABLESPOONS COCOA

ICE WHILE CAKE IS WARM BUT NOT HOT.

PASTA CHICKEN SALAD

1 BAG TRI-COLORED PASTA APPLES GRAPES WALNUTS MOZZARELLA CHEESE PARMESAN CHEESE DICED CHICKEN TRUE FRENCH VINAGARETTE DRESSING 2 TEASPOONS POUPON COOK AND DRAIN PASTA CHOP APPLES INTO BIT SIZE PIECES SLICE GRAPES IN HALF MIX ALL INGREDIENTS

SARAS CLASSIC SOUR CREAM COFFEE CAKE Martha Stewart Recipes

For the Brown Sugar-Pecan Filling 1/3 Cup firmly packed light brown sugar 2 Teaspoons ground cinnamon 2 Teaspoons all-purpose flour 1 Cup coarsely chopped pecans For the Cake Vegetable-oil cooking spray 3 Cups all-purpose flour, plus more for pan 2 Teaspoons baking powder Teaspoon baking soda Teaspoon salt 10 Tablespoons (1 sticks) unsalted butter, room temperature 1 Cup sugar 3 Large eggs 1 Cups sour cream Confectioners sugar 1. Prepare the filling: In a small bowl, combine brown sugar, cinnamon, flour, and pecans; set aside. 2. Prepare the cake: Preheat the oven to 350. Spray a 10 inch non stick 10 inch bundt pan with cooking spray; set aside. 3. Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, starting on low speed, then increasing speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl.

Saras Classic Sour Cream Coffee Cake Continued: 4. While beating on low speed, add the flour mixture, alternating with sour cream, and beginning and ending with the flour mixture. Beat just until well combined, scraping down sides several times. 5. Spoon half the batter into the prepared pan. Sprinkle evenly with the reserved filling. Top with remaining batter. 6. Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in the pan for 10 to 15 minutes, then turn the cake out onto a rack to cool completely. Dust with confectioners sugar.

ULTIMATE CHOCOLATE LAYER CAKE MARTHA STEWART RECIPE

1 CUP VAIRHONA COCOA, PLUS MORE FOR DUSING CUP STRONG COFFEE, BOILING 1 CUP MILK, ROOM TEMPERATURE 2 CUPS CAKE FLOUR (NOT SELF-RISING) 1 TEASPOON BAKING SODA TEASPOON SALT 1 CUPS (3 STICKS) UNSALTED BUTTER, ROOM TEMPERATURE, PLUS MORE FOR PAN 2 CUPS SUGAR 1 TABLESPOON PURE VANILLA EXTRACT 4 LARGE EGGS, ROOM TEMPERATURE ULTIMATE CHOCOLATE FROSTING (RECIPE ON NEXT PAGE)

6. PLACE RACK IN MIDDLE OF THE OVEN. PREHEAT OVEN TO 350. BUTTER TWO 8-BY-2INCH ROUND CAKE PANS. LINE WITH PARCHMENT PAPER. BUTTER THE PARCHMENT, AND DUST WITH COCOA POWDER; TAP OUT EXCESS. SIFT COCOA; WHISK IN BOILING COFFEE AND MILK. LET COOL. SIFT TOGETHER CAKE FLOUR, BAKING SODA, AND SALT. SET ASIDE. 7. USING A RUBBER SPATULA, MIX THE BUTTER IN A LARGE BOWL UNTIL LIGHT AND FLUFFY, ABOUT 2 MINUTES. GRADUALLY ADD SUGAR AND VANILLA. ADD THE EGGS ONE AT A TIME, STIRING WELL AFTER EACH ADDITION. POUR IN THE COOLED COCOA MIXTURE. MIX UNTIL FULLY INCORPORATED. 8. ADD THE SIFTED DRY INGREDIENTS TO THE CHOCOLATE MIXTURE, STIRRING UNTIL JUST COMBINED. POUR THE BATTER INTO THE PREPARED PANS (ABOUT 4 CUPS IN EACH PAN). BAKE FOR 20 MINUTES, ROTATE THE PANS, AND BAKE FOR AN ADDITIONAL 15 MINUTES, UNTIL A CAKE TESTER COMES OUT CLEAN WHEN INSERTED INTO THE CENTER. 9. REMOVE THE CAKES FROM THE OVEN, AND ALLOW TO COOL IN PANS FOR 15 MINUTES ON A COOLING RACK. CAREFULLY RUN A SMALL OFFSET SPATULA AROUND THE EDGE OF THE CAKES TO LOOSEN THEM FROM THE PAN. REMOVE CAKES FROM PANS, AND INVERT ONTO A WIRE RACK. LET COOL COMPLETELY, ABOUT 1 HOUR. 10. TO ASSEMBLE, USING A SERRATED KNIFE, LEVEL THE TOP SURFACE OF EACH CAKE LAYER. PLACE FOUR STRIPS OF PARCHMENT PAPER AROUND THE PERIMETER OF THE CAKE STAND. PLACE ONE LAYER IN CENTER OF CAKE STAND. SPREAD WITH CUP OF FROSTING. TOP WITH THE REMAINING LAYER, BOTTOM SIDE UP. USING A SWIRLING MOTION, COVER THE OUTSIDE OF CAKE WITH THE REMAINING FROSTING. REMOVE PARCHMENT-PAPER STRIPS

ULTIMATE CHOCOLATE FROSTING MARTHA STEWART RECIPE

3 1 12 2 CUPS CONFECTIONERS SUGAR CUP VAIRHONA COCOA POWDER TABLESPOONS (1 STICKS) UNSALTED BUTTER, ROOM TEMPERATURE CUP MILK, ROOM TEMPERATURE TEASPOONS PURE VANILLA EXTRACT

IN A SMALL BOWL, SIFT TOGETHER THE CONFECTIONERS SUGAR AND COCOA POWDER. ADD BUTTER, MILK, AND VANILLA; STIR UNTIL SMOOTH AND FREE OF LUMPS.

KEY LIME PIE EMERIL LAGASSE

1 1/2 4 2 1 2 1 2 1 CUPS GRAHAM CRACKER CRUMBS CUP GRANULATED SUGAR TABLESPOONS (1/2 STICK BUTTER) MELTED (14 OUNCE) CANS CONDENSED MILK CUP KEY LIME OR REGULAR LIME JUICE EGGS CUP SOUR CREAM TABLESPOONS POWDERED SUGAR TABLESPOON LIME ZEST

PREHEAT OVEN TO 375. IN A BOWL, MIX THE GRAHAM CRACKER CRUMBS, SUGAR, AND BUTTER WITH YOUR HANDS. PRESS THE MIXTURE FIRMLY INTO A 9 INCH PIE PAN, AND BAKE UNTIL BROWN, ABOUT 20 MINUTES. REMOVE FROM THE OVEN AND ALLOW TO COOL TO ROOM TEMPERATURE BEFORE FILLING. LOWER THE OVEN TEMPERATURE TO 325. IN A SEPARATE BOWL, COMBINE THE CONDENSED MILK, LIME JUICE, AND EGGS. WHISK UNTIL WELL BLENDED AND PLACE THE FILLING IN THE COOLED PIE SHELL. BAKE IN THE OVEN FOR 15 MINUTES AND ALLOW TO CHILL IN THE REFIRGERATOR FOR AT LEAST 2 HOURS. ONCE CHILLED. COMBINE THE SOUR CREAM AND POWDERED SUGAR AND SPREAD OVER THE TOP OF THE PIE USING A SPATULA. SPRINKLE THE LIME ZEST AS A GARNISH ON TOP OF THE SOUR CREAM AND SERVE CHILLED.

ROCKIN RICE PUDDING TYLER FLORENCE

3 CUPS WHITE RICE, COOKED 3 CUPS MILK 2/3 CUPS SUGAR 2 TABLESPOONS BUTTER CUP RAISINS 1 TEASPOON VANILLA EXTRACT ZEST OF L LEMON, GRATED 1 TEASPOON CINNAMON, DIVIDED COMBINE COOKED RICE, MILK, SUGAR, AND BUTTER IN A MEDIUM SAUCEPAN. ADD RAISINS AND VANILLA. COOK FOR 25 MINUTES UNTIL MOST OF THE LIQUID IS ABSORBED. MIX IN LEMON ZEST AND TEASPOON OF CINNAMON. SPOON PUDDING INTO A SERVING DISH AND DUST WITH REMAINING CINNAMON. MAY SERVE CHILLED OR AT ROOM TEMPERATURE.

BAKED RICE PUDDING CATHY LOWE

2 1 1 1 2 CUP LONG GRAIN WHITE RICE CUPS MILK CUP LIGHT CREAM TEASPOON VANILLA EXTRACT TEASPOON ORANGE ZEST TEASPOON CINNAMON TABLESPOONS BUTTER CUP SUGAR

PREHEAT OVEN TO 350. IN A LARGE POT OF BOILING WATER, COOK RICE FOR 5 MINUTES AND DRAIN. RINSE UNDER RUNNING WATER AND SET ASIDE TO DRAIN. IN A SAUCEPAN, COMBINE MILK, CREAM, VANILLA, ZEST, AND CINNAMON. BRING MIXTURE TO A BOIL AND STIR. TURN OFF HEAT AND STIR IN BUTTER AND SUGAR. LET MIXTURE COOL FOR 15 MINUTES. ADD THE RICE TO THE MILK MIXTURE AND POUR INTO A BAKING DISH. COVER WITH FOIL AND BAKE ABOUT 1 HOUR AND 15 MINUTES. STIR MIXTURE AFTER 45 MINUTES. SERVE WARM.

WOLFGANGS BEEF GOULASH

WOFGANG PUCK 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL 4 CUPS ONIONS, THINLY SLICED 1 TABLESPOON SUGAR 3 GARLIC CLOVES MINCED 1 TABLESPOON CARAWAY SEEDS, TOASTED AND GROUND 1 TABLESPOONS SWEET PAPRIKA 1 TEASPOON SPICY PAPRIKA 2 TABLESPOONS MINCED FRESH MAJORAM LEAVES 1 TEASPOON MINCED FRESH THYME LEAVES 1 BAY LEAF 3 TABLESPOONS TOMATO PASTE 2 TABLSSPOONS BALSAMIC VINAGAR 4 CUPS CHICKEN STOCK 2 POUNDS BEEF SHANK, CUT INTO 2 INCH CUBES 1 TEASPOON KOSHER SALT TEASPOON FRESHLY GOUND BLACK PEPPER SAPETZLE, RECIPE FOLLOWS IN A LARGE SAUTE PAN, HEAT THE OLIVE OIL AND SAUTE THE ONIONS AND SUGAR UNTIL CARAMELIZED. ADD THE GARLIC AND CARAWAY SEED. COOK FOR 1 MINUTE. ADD THE SWEET AND SHARP PAPRIKA, MARJORAM, THYME, AND BAY LEAF. SAUTE ANOTHER MINUTE, UNTIL FRAGRANT. ADD THE TOMATO PASTE. DEGLAZE WITH VINEGAR AND THE STOCK AND ADD THE PIECES OF BEEF SHANK, SALT, AND PEPPER. BRING TO A BOIL, THEN LOWER TO A SIMMER AND COOK UNTIL VERY TENDER, ABOUT 1 HOURS, STIRRING OCCASIONALLY. TASTE AND ADJUST SEASONING WITH SALT AND PEPPER. SERVE WITH SPAETZLE ON THE SIDE. SPAETZLE: 4 EGG YOLKS 1 EGG 1 CUPS MILK 1 POUND (ABOUT 3 CUPS) ALL PURPOSE FLOUR TEASPOON FRESHLY GRATED NUTMEG 1 TEASPOON SALT TEASPOON FRESHLY GROUND PEPPER CUP PEANUT OIL SALT PEPPER 2 OUNCES UNSALTED BUTTER 1 TABLESPOON FRESH MINCED PARSLEY IN A SMALL BOWL, BEAT TOGETHER THE EGG YOLKS, EGG, AND MILK. IN A MEDIUM BOWL, COMBINE THE FLOUR, NUTMEG, SALT, AND PEPPER. ADD THE EGG MIXTURE TO THE FLOUR MIXTURE AND MIX WITH THE HAND UNTIL WELL BLENDED. DO NOT OVERMIX AT THIS

SPAETZLE CONTINUED: STAGE. COVER THE BOWL AND REFRIGERATE. ALLOW THE BATTER TO REST FOR AT LEAST 1 HOUR. BRING SALTED WATER TO A BOIL. PLACE A PERFORATED HOTEL PAN ON TOP OF THE POT. PLACE THE BATTER ON THE PAN AND FORCE THROUGHT THE HOLES TO FORM SPAETZLE. COOK FOR 4 TO 5 MINUTES, OR UNTIL AL DENTE. TRANSFER COOKED SPAETZLE TO A BOWL OF ICE WATER TO SHOCK. WHEN COOL TO THE TOUCH, DRAIN WELL. STIR IN HALF THE OIL. (AT THIS POINT YOU CAN OVER AND REFRIGERATE UP TO 2 DAYS.) OVER HIGH HEAT, PLACE A LARGE SAUTE PAN UNTIL IT GETS VERY HOT. ADD THE REMAINING GUP OF OIL AND THE BOILED SPAETZLE. SAUTE UNTIL GOLDEN. SEASON, TO TASTE, WITH SALT AND PEPPER. FINISH WITH BUTTER AND SPRINKLE WITH PARSLEY.

STIR FRIED WILD RICE WITH APPLES AND SUN-DRIED CHERRIES

WOLFGANG PUCK 2 TABLESPOONS OLIVE OIL 2 TABLESPOONS FINELY MINCED ONION 1 TABLESPOON CURRY POWDER 1 APPLE, PEELED, CORED, AND CUT INTO SMALL CUBES 1 CUP CHOPPED MUSHROOMS CUP SUN DRIED CHERRIES 1 CUPS COOKED WILD RICE SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE HEAT SAUTE PAN. ADD OLIVE OIL AND SAUTE MINCED ONIONS AND CURRY POWDER UNTIL TRANSLUCENT. ADD CHOPPED APPLE, MUSHROOMS, AND SUN-DRIED CHERRIES AND COOK UNTIL MUSHROOMS ARE COOKED THROUGH. ADD COOKED WILD RICE AND STIR-FRY UNTIL RICE IS HOT AND TENDER. ADD SALT AND PEPPER TO TASTE.

DEVILED EGGS
EMERIAL LAGASSEE 6 EGGS, HARD BOILED, COOLED, AND PEELED CUP MAYONNAISE 1 TEASPOON DIJON MUSTARD 1 TEASPOON WHITE WINE VINEGAR 1 TEASPOON FINELY CHOPPED CHIVES HOT PEPPER SAUCE PAPRIKA SALT AND PEPPER VARIATION: ADD 1 TEASPOON CHOPPED CANNED JALAPENO PEPPERS 4 3 RADICCHIO LEAVES, FOR GARNISH PARSLEY SPRIGS, FOR GARNISH

PLACE THE COOKED EGG YOLKS IN A BOWL. USING A FORK, WORK THE MAYONNAISE, MUSTARD, VINEGAR, CHIVES, SALT, AND PEPPER INTO THE YOLKS TO FORM A SMOOTH PASTE. TASTE. PLACE OF THIS MIXTURE IN A SMALL PASTRY BAG WITH A LARGE STAR TIP. TO THE REMAINING MIXTURE, ADD THE JALAPENOS AND SEASON WITH HOT PEPPER SAUCE. FILL 6 OF THE EGG HALVES WITH THE BASIC FILLING. FILL THE PASTRY BAG WITH THE JALAPENO FILLING. FILL THE REMAINING EGG WHITE HALVES. TOP WITH PAPRIKA. PLACE ON A PLATTER ON THE RADICCHIO LEAVES, AND PARSLEY SPRIGS.

MINI CHOCOLATE BUNDT CAKES WITH PEANUT BUTTER FILLING AND CHOCOLATE GLAZE
EMERIL LAGASSEE 1 STICK OF BUTTER 1 CUPS SUGAR 2 CUPS FLOUR 1 TEASPOON BAKING POWDER 1 TEASPOON BAKING SODA PINCH OF SALT 2 EGGS 4 OUNCES MELTED UNSWEETENED CHOCOLATE 1 TEASPOON PURE VANILLA EXTRACT 1 CUPS MILK CUP PEANUT BUTTER CHIPS CUP COCOA POWDER 1 CUP POWDERED SUGAR 2 TO 3 TABLESPOONS MILK PREHEAT THE OVEN TO 350. GREASE AND LIGHTLY FLOUR 12 INDIVIDUAL (ABOUT 1 CUP SIZE) BUNDT TINS. IN A BOWL OF AN ELECTRIC MIXER. FITTED WITH A PADDLE, CREAM THE BUTTER AND SUGAR TOGETHER. IN A SMALL MIXING BOWL, SIFT TOGETHER THE FLOUR, BAKING POWDER, BAKING SODA, AND SALT. SET ASIDE. ADD THE EGGS, ONE AT A TIME, TO THE BUTTER MIXTURE. MIX WELL AFTER EACH EGG. ADD THE CHOCOLATE AND VANILLA. MIX WELL. ADD THE SIFTED FLOUR MIXTURE, CUP AT A TIME, ALTERNATING WITH THE MILK. MIX WELL. FILL EACH TIN FULL WITH THE BATTER. PLACE SOME OF THE PEANUT BUTTER CHIPS IN THE CENTER OF THE BATTER. POUR THE REMAINING BATTER OVER THE CHIPS. PLACE IN THE OVEN AND COOK FOR ABOUT 18 TO 20 MINUTES. REMOVE FROM THE OVEN AND COOL FOR A COUPLE OF MINUTES IN THE PAN. INVERT THE CAKES ONTO A WIRE RACK. IN A SMALL MIXING BOWL, COMBINE THE COCOA POWDER, POWDERED SUGAR, AND MILK. MIX UNTIL SMOOTH. SPOON SOME OF THE GLAZE OVER EACH BUNDT CAKE. ALLOW THE GLAZE TO SET, THEN SERVE.

FRESH CARROT RING WITH BUTTER PEAS AND CAULIFLOWER

EMERIL LAGASSEE 1 TABLESPOON VEGETABLE OIL CUP FINE BREAD CRUMBS 4 EGGS, SEPARATED 1 CUP (3 STICKS) BUTTER, AT ROOM TEMPERATURE 1 CUP LIGHT BROWN SUGAR 3 CUPS (1 POUND) FINELY GRATED FRESH CARROTS 2 TABLESPOONS MILK 2 TABLSPOONS FRESH LEMON JUICE 1 TEASPOON SALT 2 TEASPOONS BAKING POWDER 1 TEASPOON BAKING SODA 2 CUPS FLOUR 3 TABLESPOONS BUTTER 2 CUPS FRESH OR FROZEN PEAS SALT FRESHLY GROUND PEPPER 1 HEAD FRESH CAULIFLOWER, CUT INTO FLORETS AND COOKED UNTIL TENDER IN SALTED WATER PREHEAT THE OVEN TO 350. GREASE A 3 QUART RING MOLD OR A BUNDT PAN WITH THE OIL. DUST THE PAN WITH THE BREAD CRUMBS. IN THE BOWL OF AN ELECTRIC MIXER, FITTED WITH THE WHIP ATTACHMENT, WHIP THE EGG WHITES ON MEDIUM-HIGH UNTIL STIFF. REMOVE AND SET ASSIDE. IN ANOTHER BOWL OF AN ELECTRIC MIXER, FITTED WITH A PADDLE, CREAM THE BUTTER AND SUGAR TOGETHER. ADD THE EGG YOLKS ONE AT A TIME, BEATING UNTIL SMOOTH. ADD THE CARROTS, MILK, AND LEMON JUICE. BEAT WELL. ADD THE SALT, BAKING POWDER, BAKING SODA, AND FLOUR. BEAT WELL. FOLD IN THE WHIPPED EGG WHITES. POUR THE MIXTURE INTO THE PREPARED PAN AND SPREAD EVENLY. BAKE FOR 1 HOUR, OR UNTIL THE CENTER IS SET AND THE CAKE SPRINGS BACK FROM THE PAN. REMOVE FROM THE OVEN AND COOL FOR 5 MINUTES IN THE PAN. REMOVE FROM THE PAN AND TURN ONTO A SERVING PLATTER. IN A SAUTE PAN, OVER MEDIUM HEAT, MELT THE BUTTER AND COOK FOR ABOUT 1 MINUTE, OR UNTIL THE BUTTER STARTS TO TURN BROWN. ADD THE PEAS. SEASON WITH SALT AND PEPPER. SAUTE FOR 2 TO 3 MINUTES. REMOVE FROM THE HEAT AND SPOON AROUND THE CARROT RING. SPOON THE CAULIFLOWER IN THE CENTER OF THE RING. SERVE WARM.

STRAWBERRY-CREAM ANGEL FOOD CAKE

EMERIL LAGASSEE 1 1 1 1/3 2 PLAIN ANGEL FOOD CAKE, BAKED AND COOLED (8 OUNCE) PACKAGE CREAM CHEESE, AT ROOM TEMPERATURE (12 OUNCE) CAN CONDENSED MILK CUP LEMON JUICE TEASPOONS ALMOND LIQUEUR, PLUE 2 TEASPOONS, OR TEASPOON ALMOND EXTRACT, PLUS TEASPOON ALMOND EXTRACT 2 CUPS SLICED FRESH STRAWBERRIES 1 CUP HEAVY CREAM 2 TABLESPOONS CONFECTIONERS SUGAR WHOLE STRAWBERRIES, STEMS REMOVED, FOR GARNISH USING A SERRATED CAKE OR BREAD KNIFE, CAREFULLY CUT THE TOP 1 INCH FROM THE CAKE. CAREFULLY REMOVE AND SET ASIDE. USING THE TIP OF THE KNIFE, CUT INTO THE CAKE ALONG THE INNER AND OUTER EDGES, LEAVING A 1 INCH BORDER OF CAKE INTACT. USING YOUR FINGERS, CAREFULLY HOLLOW OUT THE CAKE BETWEEN THE TWO CUTS, LEAVING AN EMPTY TUNNEL. TEAR THE REMOVED CAKE INTO BITE-SIZE PIECES AND SET ASIDE. IN A LARGE MIXING BOWL USING AN ELECTRIC MIXER, BEAT THE CREAM CHEESE UNTIL LIGHT AND FLUFFY. ADD THE CONDENSED MILK AND BEAT UNTIL THOROUGHLY COMBINED. STIR IN LEMON JUICE AND 2 TEASPOONS OF THE LIQUEUR. GENTLY FOLD IN THE CAKE PIECES AND THE STRAWBERRIES. SPOON THE MIXTURE INTO THE TUNNEL IN THE CENTER OF THE HOLLOWED OUT CAKE, AND COVER WITH THE RESERVED CAKE TOP. COVER CAKE WITH PLASTIC WRAP AND REFRIGERATE AT LEAST 8 HOUR OR OVERNIGHT. WHEN READY TO SERVE THE CAKE, WHIP THE CREAM UNTIL IT BEGINS TO FORM PEAKS. ADD THE CONFECTIONERS SUGAR AND REMAINING 2 TEASPOONS OF LIQUEUR. WHIP UNTIL THE CREAM FORMS STIFF PEAKS BUT IS NOT DRY. FROST THE CAKE WITH THE WHIPPED CREAM AND DECORATE WITH RESERVED WHOLE STRAWBERRIES. REFRIGERATE FOR UP TO 1 HOUR, OR SERVE IMMEDIATELY.

MARTHA STEWART OATMEAL COOKIE

1 1 1 1 1 1 1 1 1 CUP CRISCO BUTTER SHORTENING CUP SUGAR CUP LIGHT BROWN SUGAR EGG TEASPOON VANILLA CUP DRIED CHERRIES CUP CHOCOLATE CHIPS CUP TOFFEE BITS CUPS OATMEAL CUPS SIFTED FLOUR TEASPOON BAKING SODA

PREHEAT OVEN TO 350. CREAM BUTTER, SUGAR, AND BROWN SUGAR. ADD EGG, VANILLA, CHERRIES, CHOCOLATE CHIPS, TOFFEE BITS, AND OATMEAL. STIR UNTIL WELL BLENDED. ADD FLOUR AND BAKING SODA AND MIX UNTIL WELL BLENDED. WRAP IN SARAN WRAP AND ROLL INTO A LOG, CHILL AND SLICE. CAN SCOOP BY SPOONFULS AND BAKE IMMEDIATELY FOR 8 TO 10 MINUTES.