RICE PUDDING from the kitchen of Georgina Anderson

4 eggs, beaten
1 cup sugar
1/2 tsp. salt
Dash of cinnamon and nutmet
4 cups milk (scalded - not to boiling stage)
1 cup raisins
1 tsp. vanilla
2 1/2 cups cooked rice

Combine eggs, sugar and salt in bowl: gradually add milk. Stir to blend and add remaining ingredients. Pour into 2 quart casserole dish. Sit in shallow pan (1" deep) partially filled with water. Bake at 350 degree for one hour.

PEACH COBBLER from the kitchen of Georgina Anderson

1 cup flour
1 1/2 tsp. baking powder
4 T. butter
1/3 cup milk
4 tsp. cornstarch
3/4 cups sugar
1/4 tsp. salt
1 large egg
2 1/2 lbs. peaches
1/4 tsp. cinnamon

1. In a bowl, stir together flour, 2 T. sugar, baking powder and salt.
2. Cut in butter as for pie crust.
3. Beat together eggs and milk - add to flour mixture. Stir only until dry ingredients are moistened and dough forms. Peel, pit and slice peaches (5 cups). In a sauce pan, stir in rest of sugar, cornstarch, and cinnamon. Add to peaches. Cook over medium heat, stirring all the time, until peaches are tender and syrup clear, thickened, and boiling. Pour into a 2 quart bake dish. Drop dough by heaping tablespoons in 6 portions on hot peach mixture. Bake in 400 degree oven until top is brown (about 20 minutes). Serve warm with vanilla ice cream.

CHICKEN NOODLE SOUP from the kitchen of Georgina Anderson

Clean and boil one chicken - add sage, salt, and onions for flavor. Cover with water and cook to done. Remove and let cool. Remove meat from bones and chunk. To the stock left in the kettle, add carrots, onions, celery - in your desired amounts. Can add frozen peas when near done - or other veggies. Cook to done. Season. Add granules of chicken bouillon and season to taste. Add cut up chicken. Let simmer until flavors mix. Add homemade noodles and simmer.

HOMEMADE NOODLES

2 eggs
1 2/3 cup flour
1 tsp. salt

(An extra egg makes them more tender). Beat eggs, add rest and mix well. If necessary (hard to form into dough), add 1/4 cup water. Make into a ball. Put on floured board and roll. Cover with flour and fold over, roll again, and repeat procedure. When layers are stacked, slice thinly and shake to loosen and lengthen. Add to soup.

MEXICAN WEDDING COOKIES from the kitchen of Georgina Anderson

This is the recipe my grandmother used to make cookies for my wedding...

1 cup butter
1 tsp. vanilla
1/4 tsp. salt
1/2 cup icing sugar (powdered sugar)
2 cups flour

Cream together. Blend in flour. Chill 30 minutes or until it can be handled. Make 1" balls. Bake 1" apart on a cookie sheet at 375 degrees for 12-15 minutes. While warm, roll in powered sugar. Cool.

VALENTINE COOKIE-CAKES

Cookie Dough (this is another recipe from my old Occident Flour cookbook that I love. The dough must be rolled out while still very cold and it's quite flimsy to transfer to the cookie sheets, so work fast!)

1/2 C. Butter
1/2 tsp. each Butter and Rum Flavors
1 C. Sugar
1 T. Milk
2 Eggs
1/2 tsp. Salt
1 tsp. Vanilla
1 tsp. Baking Powder
1-1/2 to 2 C. Flour

Cream butter and sugar together. Add eggs, flavoring, and salt and beat well. Sift together 3 times, flour and baking powder. Add milk alternately with sifted ingredients. Spread dough between folded pieces of wax paper and flatten to edges of paper. Place on metal cookie sheet and place in freezer overnight (or at least 4 hours).

Preheat oven to 350°. Dampen table top with spray or wet cloth and sprinkle with flour to coat table. Sift plenty of flour in center and place dough (remove paper first) on top. Roll to 1/4-inch thickness and cut with a heart cutter dipped in flour frequently. Using a broad spreading knife, place hearts on greased/sprayed cookie sheet at least 1/2 inch apart. Try to remove as much flour from cookie bottom as you can before putting it on the sheet. Bake 4-6 min. Watch carefully! Edges should just be turning golden-brown.

Assembling: Use the Creamy-Nut Filling and Frosting recipe (Cake Section), but add 1/2 tsp. each Butter and Rum Flavorings and a few drops Red Food Coloring. Frost top only of a cookie, place another cookie on top the frosted cookie, frost top cookie, and dip frosted part of top cookie in plain or tinted coconut. Set in waxed paper-lined pan or box, covering each layer of cookie-cakes with a sheet of waxed paper. These will soften in about 4 hours, or overnight, to become a miniature cake.

CREAMY-NUT FILLING AND FROSTING

2-1/2 T. Flour
1/2 C. granulated Sugar
1/2 C. Milk
1/4 tsp. Salt
1/2 C. Butter
1/2 C. Powdered Sugar
1 tsp. Vanilla
2 C. Powdered Sugar
1/2 C. finely chopped Nuts Omit for Valentine Cookies

Mix flour and milk and cook to a very thick paste. Cool to lukewarm. Beat butter and granulated sugar and add vanilla and lukewarm paste; beat until fluffy and sugar grains are dissolved. Set aside 1/3 of mixture; add chopped nuts and 1/2 C. powdered sugar to set aside portion. To remainder beat in 2 C. powdered sugar gradually. Use nut mixture as a filling between cake layers, and remainder (without nuts) to frost top and sides of cake.

CHRISTMAS WREATH COOKIES

(Aunt Carlena Bergman) [Makes about 6 Dozen]

1 C. Butter or Margarine
1 C. finely chopped Walnuts
1/2 C. Sugar
1/3 C. Corn Syrup
1 Egg
1/2 tsp. Maple Extract
1 tsp. Vanilla
Candied Red Cherries(or Maraschino) cut in small slices
2-1/3 C. Flour
Non-Stick Spray Coating

Dough: Cream butter and sugar; beat in egg and vanilla. Gradually sift in flour to make soft dough.

Filling: Measure out 1/3 C. of dough and mix in separate small bowl with corn syrup, maple and nuts. Beat together till well mixed and set aside.

Line a cookie sheet with foil and spray foil with Non-Stick Spray. Place cookie dough in cookie press with star plate and squeeze out about 2-inch lengths of dough. Bring ends together to form a wreath and repeat till cookie sheet is filled (about 4 across and 6 down on a 15x10-inch sheet). Place about 1/2 tsp. of filling in center of each wreath. Using a wet finger, flatten filling to touch wreath. Place two slices of cherry at joining place for bow. Bake at 350° for 10-12 min. Do not let cookies brown. Leave on foil till cool; carefully remove and place in box or on plate (Freezes well).

MOTHER'S DAY CAKE

1 lg. pkg. White Cake Mix
1 C. Powdered Sugar
Red Food Color
1/2 C. finely chopped Walnuts
8 oz. pkg. Cream Cheese, softened
1/3 C. finely Glace Cherries or Maraschino Cherries
2 T. Milk
Recipe for Fluffy White Frosting (in Frosting section)
1/2 tsp. Vanilla
Decorating Rosette tip # 28
1/2 tsp. Rum Extract

Preheat oven to 350°. Make cake mix according to package directions, adding a few drops red food coloring to tint batter a delicate pink. Pour batter into 2 greased and floured 8-inch pans and bake 30-35 min. Cool on wire racks in pans 5 min. Tap to loosen and remove to cool on wire racks. When cool, split horizontally each layer by wrapping a long thread around it, cross ends, and pull gently.

Filling: In large bowl, with mixer at medium speed, blend cream cheese with milk, vanilla extract, rum extract. Gradually beat in sugar; then beat until smooth. Stir in walnuts and cherries. Use to fill three cake layers; top with remaining layer.

Frosting: In large bowl, make fluffy white frosting. Add a few drops of red food coloring to tint a delicate pink. Continue beating till frosting is stiff enough to hold shape. Set aside 1-1/2 C. frosting.

Lightly frost entire cake to set crumbs, then generously frost. Place some of reserved frosting in decorating bag with rosette tube #28 and make small drop rosettes around base of cake. With the rest of frosting in same decorating bag, with same tube, make large drop rosettes around top of cake. Cut with serrated-edge knife, dipped in tall glass of hot water.

HAMBURGER PIE

1 lb. Ground Beef
1/4 tsp. Pepper
1/2 C. fine dry Bread Crumbs
2 (8-oz.) cans Tomato Sauce
1/4 C. chopped Onion
3 C. cooked Rice
1/4 C. chopped Green Pepper
1/2 C. grated Cheese
1-1/2 tsp. Salt

Mix beef, crumbs, onion, green pepper, salt, pepper and 1/2 can tomato sauce. Spread mixture in 9- or 10-inch pie plate, forming a shell. Mix rice, cheese and remaining sauce. Place in meat shell. Sprinkle top with a little additional cheese. Bake at 350° for 35 - 40 min. until meat is done. Cut into pie-shaped pieces. Serves 8.

ANGEL FOOD DONUTS

[100 Donuts]

2 Potatoes (4-5 inches long OR 2 C. Mashed Potato)

Scald: 4 C. Milk and add riced or mashed potatoes and rest of ingredients.
3/4 C. Shortening or Oil
3/4 C. Sugar (1 C. for sweeter ones)

Mix together, cool until lukewarm. Dissolve 5 T. Yeast in 1 C. Warm Water. With mixer beat 4 Eggs, then add dissolved yeast and 1 T. Salt. Beat in 6 C. Flour to start with. Gradually stir in 6 to 8 C. more Flour. Gradually add about 4 more C. Flour by hand, but don't add so much that it is a stiff dough like Bread. Dough should be slightly sticky, soft, but hold its shape. Let rise and push down. Prepare counter or table top with flour for rolling out and roll dough out of bowl onto floured surface. Roll out evenly with rolling pin and cut with biscuit cutter or tuna can. Let rise till double and doughnuts feel light. Melt shortening or oil in large fry pan and heat to about 375°. Cook till light gold and turn over. Cook other side and remove to paper toweling. Dip in glaze while still warm.

Glaze: 2 C. Powdered Sugar, 1/4 C. Boiling Water, 1 tsp. Vanilla.

Add water to sugar and vanilla gradually and beat until smooth.

SALISBURY STEAK

3 T. Margarine
1-1/2 lbs. lean Ground Beef
4 medium Onions, thinly sliced
1-1/2 C. Bread Crumbs
2 T. Cornstarch
1 tsp. Seasoning Salt
1/4 tsp. Salt
1/4 tsp. Pepper
2 Beef Bouillon Cubes (or 2 tsp.)
Parsley Sprigs for garnish
1 tsp. Bottled Sauce for Gravy

About 40 minutes before serving:

Spray 10-inch skillet with non-stick spray and melt margarine over medium heat. Cook onions until tender, about 5 min., stirring frequently. Stir in cornstarch, salt, bouillon, bottled sauce for gravy and

1-1/2 C. water; cook, stirring constantly, until mixture is thickened. Reduce heat to low; cover and simmer 10 min. Keep onion gravy mixture warm.

Meanwhile, in medium bowl, with fork, mix well bread crumbs, salt and pepper and mix into ground beef; shape into 6 oval patties. On rack in broiling pan, or on fry pan, cook patties 8 min. or until of desired doneness, turning once. Place patties in warm onion gravy mixture and simmer on low heat for 30 min. Remove patties to warm platter and pour gravy over patties. Garnish with parsley. Makes 6 servings.

STUFFED FRENCH TOAST

(serves about 6-8 people) [Tascha Byrd]


2 loaves French Bread 4 Eggs

8 oz. Cream Cheese 1/2 C. Milk

1 tsp. Vanilla 1/2 C. Cool Whip or spray Whipped Cream

1/2 tsp. Almond Extract 1/2 T. Vanilla

Frozen Strawberry Jam 2 Shakes Nutmeg

Frozen Raspberry Jam Butter

1. In mixing bowl, beat cream cheese, vanilla, and almond extract until smooth. (May add a little milk.)

2. Slice bread into 1 3/4 - inch slices. Cut each slice down the middle, so each side is 7/8-inch thick,

but not all the way through.

3. Place about 1-2 T. of Cream Cheese mixture in pocket of each slice.

4. Whip eggs, milk, vanilla, and nutmeg together and fold in Cool Whip.

5. Dip stuffed slices in egg mixture and cook on buttered grill until golden brown on both sides.

6. Serve with frozen jams.

CHICKEN-BROCCOLI CREPES

1 Recipe Crepes (Below)
White Sauce (follows Crepes)
1/4 C. minced Onion
1 T. Margarine
1 whole Chicken, cooked
2 to 3 C. grated Mozzarella Cheese
2 lbs. broccoli, cooked
About 2-1/2 hours before serving, Or the night before:
1. Cook Chicken in 2 qts. Water and 2 tsp. Salt, with 2 ribs Celery, 1 whole carrot, and 1/2 medium onion, till tender. Strain broth from chicken and vegetables. Let cool and remove meat from bones.

2. Make Crepes, then White Sauce, and put Broccoli on to cook for 10 min. Set aside.

3. Preheat oven to 350°. Grease (or spray) a 13x9-inch baking pan. Cook minced onion in margarine till tender. Drain Broccoli and put on paper toweling to absorb excess moisture. Cut deboned chicken into 1-inch pieces. To 3/4 C. white sauce, add chicken and cooked onion.

4. Pour half of remaining sauce evenly over bottom of baking pan; sprinkle with half of grated cheese.

5. In center of each crepe, sprinkle a tablespoon of grated cheese, top with one spoonful of chicken-sauce mixture and two sprigs of broccoli (with florets at opposite ends). Roll up and place, seam-side down, in baking pan. Repeat with remaining crepes until meat mixture is gone.

2. Pour remaining sauce over top of filled, rolled crepes; cover and bake 30 minutes or until hot and bubbly. Remove from oven, sprinkle with remaining cheese, replace cover and set on top of stove for 10 min. to melt cheese. Makes 8 - 12 servings.

This recipe freezes well: Assemble, Freeze, remove from freezer, thaw and cook at 325° for 45-50 min.

Crepes (make ahead or night before):

6 Eggs
2 tsp. Sugar
2 C. Milk
1 tsp. Salt
2 T. Oil
1-1/2 C. Flour

Place eggs, milk, and oil in blender, or in bowl and use mixer. Blend on high till well mixed. Add sugar and salt and mix again. Gradually add flour and mix on high till smooth. Season pan with 1 T. margarine by heating over medium heat till it sizzles rapidly and just begins to brown. Add another tablespoon of margarine and tilt pan to melt. Pour about 1/4 C. batter into hot pan, tilt to spread batter to sides. Let cook until crepe is set. Loosen edges, quickly push turner under crepe and flip over. Cook 1/2 to 1 min. longer and remove to a plate. Continue cooking by adding about 1 to 2 T. Margarine to pan before adding more crepe batter. Stack crepes on top of each other to keep moist. If kept overnight, enclose entire stack, on plate, with large plastic bag, or cover tightly with plastic wrap. Peel crepes carefully off top of stack, so they don't tear, when you use them.

White Sauce:

Melt 6 T. Margarine, or use fat from chicken broth; stir in 8 T. Flour, 1 1/2 tsp. Salt, and dash of Pepper, until smooth. Gradually stir in 4 C. broth (blended with 1/2 C. powdered milk and 2 T. Lemon Juice, stirring constantly until mixture is thickened and smooth. (This shouldn't be real thick.)

CHEESY POTATOES - A "COMFORT" FOOD

Ingredients:
12 cups frozen hash browns
1/2 cup melted butter
1/3 cup chopped onion
1 cup milk (1% or 2% milk is okay)
2 cups grated cheddar cheese
2 cups sour cream
2 cans cream of chicken soup

Instructions:
Mix wet ingredients together. Then add to the mixture the frozen hash browns, cheese, and onions. Pour into 9”x13” pan. Top with 2 cups crushed Corn Flakes. To keep the corn flakes from browning too quickly cover with tinfoil during the first 30-40 minutes and then remove for the remaining cooking time.

Bake at 350 degrees for 1 hour or more depending on your oven. Check the center for doneness.

BREAKFAST QUICHE

Breakfast Quiche
Contributed by Kimberly Walus

• 1 pkg. Ore Ida Frozen Hash Browns (Shredded)
• 1/2 Cup Butter (melted)
• 2 Cups diced Ham, Bacon, Sausage, Polska Keilbasa (pre-cook)
• 2 Cups Shredded Cheddar Cheese, Colby, or both
• Green Peppers, Onions, & Mushrooms are all optional
• 1/2 cup Milk
• 4-5 eggs (beaten)
• salt and pepper to taste

Empty hash browns into a 9”X13” un-greased Pyrex dish.

Drizzle melted butter over the top and place in a 425 degree preheated oven for 30 minutes.

While hashbrowns are cooking in the oven cook the meat but don’t overcook it.

Take hashbrowns from the oven and reduce the temperature to 350 degrees.

Then take the meat, cheese, green peppers, onions, mushrooms and spread evenly over the hash browns.

Beat eggs, milk, salt and pepper. Pour egg mixture over the ingredients in the dish.

Make sure you reduced the oven temperature and continue baking the quiche at 350 degrees for 30-40 minutes. Check for doneness at about 25 minutes and then cook until the center appears cooked. Let stand 10 minutes before cutting.

Serves 8-10 people (depending on the serving size)

CHINESE CHICKEN SALAD

"This has been an all-time family favorite for over 20 years now. "

Ingredients:

3-5 Boneless Skinless Chicken Breasts (quantity depends on size)
2 Heads Lettuce
1 package Sliced Almonds (toasted) or Sunkist Brand Honey Toasted Almonds
1/2 package of Maifun Rice Sticks (look in your grocery stores Asian Food Section)
1 Bunch of Green onions - sliced

Cook chicken until done. Cool and then dice or shred. While the chicken is cooking and cooling, cut up the lettuce and onions. Pre-heat the oil (about 1/4 cup or more) in a Wok or large frying pan. Once the oil is hot you’ll need to test a small amount of the rice sticks before making all of them. Take a small amount and place in the oil. The rice sticks will immediately puff up. Quickly turn them over and let the other side puff up. Immediately remove the rice sticks from the oil. Add small portions until you’ve used half the package. Toast the almonds in the oven under the broiler, being careful not to burn them.

Just before serving toss all of the ingredients in a very large bowl. Don’t pour the dressing over the salad until you’re ready to serve it because the vinegar with start breaking down the lettuce as soon as you pour it over the salad.

Salad Dressing:

6 tbsp. Sugar
3 tbsp. Salt
1/4 tsp. Black Pepper
1 cup Canola Oil
6 tbsp. White Vinegar
1/4 Cup Sesame Seeds (toasted under broiler)
1 tsp. Accent

Mix all of the ingredients in a bottle and pour dressing over the salad just prior to serving.

60 MINUTE ROLLS

This has been the standard roll recipe used in our family for over a decade now. I got this recipe from a friend in Fremont, Ca. in about 1993. Her name is Sandy Bennion.

3 1/2 cups warm water 1 cup oil
6 tbsp. Yeast 3/4 cup white sugar or 1/2 cup honey

Combine above ingredients and let rest for 15 minutes.
Then Add: 1 1/2 tbsp. Salt 3 eggs
10 1/2 cups White Flour or Whole Wheat Flour

Knead until the dough is smooth and elastic. Shape into Rolls (see variations below). Instead of putting butter on the inside of crescent rolls I like to spray them with “I Just Can’t Believe It’s Not Butter” Spray before cooking. Let rise 30-60 minutes or until double in size. Bake rolls for 8-10 minutes in a pre-heated oven at 400 degrees. I will sometimes spray them again after taking them out of the oven just to give them a little shine.

Kim’s Note: What’s nice about this recipe is you can make all crescent rolls or divide it up into 4 quarters and use two of the quarters to make the crescent rolls (makes 32) and the other two quarters to make two pans of cinnamon rolls or one pan cinnamon and one pan orange. It’s just that easy to make all three if you want it that way. Or you can make 4 pans of cinnamon rolls to give away to neighbors or for a family get together. Enjoy.

For Crescent Rolls: divide dough into 4 equal parts. Roll dough into 16” circle about 1/4” thick. Spread dough with soft butter. Cut into 16 wedges. Roll up, beginning at the rounded edge and ending at the point. Tuck point underneath, place rolls slightly apart on greased baking sheet. Makes 64 rolls.

For Cinnamon Rolls: use 1/4 of the dough. Roll in rectangle 15” x 9”. Spread with melted butter. Mix together 1/4 cup sugar and 2 tsp. Cinnamon. Sprinkle over butter. Roll up beginning at the wide side. Pinch edge of dough into roll to seal well. Using kitchen scissors, cut 1 inch slices and place slightly apart on a greased 9” x 13” pan. After baking, remove and while still warm, frost rolls with icing. Makes 15 rolls. Icing mix: Mix 1 1/2 cups powdered sugar, 1 tbsp. Soft butter, 1 tbsp. Milk and 1/2 tsp. Vanilla until smooth.

For Orange Rolls: use 1/4 of the dough. Roll in rectangle 15” x 9”. Spread with 1/2 of the orange filling below. Roll up beginning at the wide side. Pinch edge of dough into roll to seal well. Using kitchen scissors, cut 1 inch slices and place slightly apart on a greased 9” x 13” pan. After baking, remove and while still warm, frost rolls with icing. Makes 15 rolls. Orange filling: 1 1/2 cups powdered sugar, 3 tbsp. Soft butter, 1 tbsp. Grated orange peel, 2 tbsp. Frozen Orange juice concentrate and mix until smooth. Variation: Substitute 2 tbsp. Softened cream cheese for the butter and add 1/2 cup chopped pecans to orange filling recipe.

BUTTERCREAM FROSTING RECIPE (USE ON SUGAR COOKIES!)

Ingredients:
5 tbsp. butter
1 One-pound bag of Powdered Sugar (about 4 3/4 cups)
1/4 cup Light cream (you can use milk if you don’t have cream handy)
1 1/2 tsp. vanilla

Instructions:
Cream butter; gradually add about half of the sugar, blending well. Beat in 2 tablespoons cream and the vanilla. Gradually blend in the remaining sugar. Continue adding cream to a spreadable consistency, not too thick or too thin.

Amount will frost two 8” or 9” layer cakes. May have to double recipe for sugar cookie recipe if you like a lot of frosting.

I’ve used this recipe for years and have always had success. It’s from the Better Homes and Gardens Cook Book printed somewhere in the 50’s.

SUGAR COOKIE RECIPE

Ingredients:
1 1/3 C. Crisco Butter Flavor Shortening
1 1/2 C. Sugar
2 tsp. Vanilla
2 Eggs
2-3 tbsp. Milk
4 C. Flour
1 tbsp. Baking Powder
1/2 tsp. Salt

Instructions:
Thoroughly cream shortening, sugar, and vanilla. Add egg; beat till light and fluffy. Stir in milk, Sift together dry ingredients; blend into creamed mixture. Divide dough in 4 equal portions. Chill 1 hour. On lightly floured surface, roll to 1/8 inch thickness. Cut in desired shapes with cookie cutters. Bake on greased cookie sheet at 375 degrees for 6 to 8 minutes. Cool slightly; remove from pan.

Makes 4 dozen cookies (depending on size of cookie cutters).

CARE RIO-LIKE RICE

3 cups water
4 tsp chicken bouillon
4 tsp garlic mixed-minced
1/2 bunch cilantro
1 can green chilies
3/4 tsp sal
1 Tbs. butter
1/2 onion
3 cups Minute Rice
Blend cilantro, chilies, and onions together in food processor. Bring water to a boil and add all ingredients, simmer covered for 30 minutes.

CAFE RIO-LIKE CHICKEN

1 small bottle Kraft Zesty Italian Dressing (16 oz.)
1 Tbs. chili powder
1 Tbs. cumin
3 cloves garlic, minced
5 lbs. chicken breast
Cook all ingredients in a crock pot for 4 hours, chred the meat and cook 1 additional hour.

CAFE RIO-LIKE DRESSING

1 buttermilk ranch dressing packet
1 cup buttermilk
1 cup mayonnaise
2 tomatillos, husk removed and diced
½ bunch cilantro
1 clove garlic
1 jalapeno (w/o seeds – makes it milder)
Blend all the ingredients well in a food processor. Refrigerate 1-2 hours before serving.

HOLIDAY PEANUT BUTTER REINDEER COOKIES

Jyl makes these incredibly cute reindeer cookies and wrote a blog post on how to do it. This is what you'll need:

Use your favorite peanut butter cookie recipe. Make the dough.
Other ingredients: mini pretzels, and M&Ms

Then, look up the blog post to get directions on how to make your cookies into reindeers!

http://mommygossip.blogspot.com/2008_12_01_archive.html

CONFETTI SPREAD (awesome, colorful appetizer)

2 pkg. croissant rolls (the kind you buy in the a package in the refrigerated section at the grocery store... Pillsbury, etc.)
2 8 ounce pkg. cream cheese
2/3 cup mayonnaise
2-3 carrots (shredded)
3 celery stalks (diced)
1/2 yellow pepper (diced)
1 bunch radishes (shredded)
5-6 green onions (chopped)

Pat croissant dough onto a cookie sheet (jelly roll pan) and bake according to directions. Let cool completely. Beat softened cream cheese and mayonnaise and spread mixture evenly on baked croissant (will be flat). Sprinkle veggies evenly on top of the mixture. Cut into small pieces before cooling. Place in refrigerator and chill 3-4 hours before serving.

MARY ALICE'S BANANA COOKIES (family recipe)

3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
11/2 tsp cinnamon
11/2 cups shortening
2 eggs
2 cups mashed bananas
31/2 cups oats
1-2 cups chocolate chips

Mix dry ingredients and cut in shortening. Add eggs and bananas. Mix well. Add oats and chocolate chips to taste (one or two cups). Bake for 8-10 minutes at 375 degrees.

These are great frozen! Try it and see.

MY MOM'S NEVER FAIL ROLLS

½ butter or margarine
2 C warm water
2 package dry yeast
5 C. Flour (sifted)
½ C Sugar
2 t. salt
2 beaten eggs

Dissolve the sugar in the water, then sprinkle in the yeast. Wait until it’s activated. Add the softened butter, eggs and salt, mix gently. Slowly add the sifted flour until dough forms. Cover and let rise in refrigerator. Knead on floured board and cut into any kind of roll shape. (My mom used to use a glass to cut out circles, fold it in half and put in muffin tins. Then put a dab of butter in between each fold.) Let rise until doubled and bake at 350 for 15 minutes or until brown.

PUMPKIN CRUNCH (YUMMY FALL DESSERT!)

2 cups pumpkin puree
1 12 oz. can evaporated milk
4 eggs
1 ½ C. white sugar
2 t pumpkin pie spice
1 t salt
1 pkg. yellow cake mix
1 C. chopped pecans
½ C. margarine (or butter ? ) melted
1 8 oz container frozen whipped topping, thawed

Preheat oven to 350 degrees. Lightly grease 9x13 baking pan
Combine the pumpkin evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Mix the yellow cake mix with the melted butter and pecans. Sprinkle over the top of the pumpkin mixture.

Bake for 50-60 minutes or until the top is turning light brown.
Top cooled cake with whipped topping when ready to serve.

QUICK BREADSTICKS

1 T. yeast
1 ½ C. warm water
2 T. sugar
½ tsp. salt
3 C. flour
½ C. butter, melted
Garlic powder
Parmesan cheese (grated in the little package is best)

Mix first 5 ingredients with a spoon for 3 minutes. Let rest for 10 minutes. Pour about half of the melted butter onto a jelly roll pan and distribute to all corners. Spread dough out on the pan, working it evenly into all corners. Spread remaining butter on dough. Top with garlic powder and cheese. Cut into 1-inch strips with a pizza cutter. Let rise for 10-20 minutes. Bake at 375 degrees until golden brown.

STEVE'S SAUSAGE GRAVY & BISCUITS

½ lb. ground sausage
¼ C. butter
1/3 C. flour
3 ¼ milk
½ tsp. salt
½ tsp. pepper
1/8 tsp. Italian seasoning
Biscuits (can be refrigerator Pillsbury Grands, or you can make them from scratch)

Brown the sausage. Drain and reserve 1 T. of the drippings. Set aside. Add butter to reserved drippings. Melt butter over low heat. Add flour, whisking until smooth. Cook 1 minute, stirring constantly. While stirring, gradually add milk. Cook over medium heat, stirring constantly until thickened. Stir in seasonings and sausage. Cook over low heat for a few minutes until flavors blend. Serve over open biscuits.

HOT FUDGE PUDDING CAKE

1 ¼ Cup sugar, divided
1 C. Flour
7 T. cocoa, divided
2 tsp baking powder
¼ tsp . salt
½ c. milk
1/3 C. butter, melted
1 ½ tsp. vanilla
½ C. + 1 tsp. brown sugar
1 1/4 C. hot water

In a medium bowl, combine ¾ C sugar, the flour, 3 T. of the cocoa, the baking powder and salt. Blend in milk, butter and vanilla. Beat until smooth. Pour batter into a square baking dish. In a small bowl, combine remaining ½ C. sugar, brown sugar and 4 T. cocoa. Sprinkle cocoa mixture over cake batter. Pour hot water over the top. DO NOT STIR.

Bake at 350 degrees for 40 minutes or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes. Top with ice cream and spoon fudge sauce over the ice cream. (Our favorite flavors of ice cream with this dessert are mint chocolate chip, cherry cordial, and peppermint.)

POPPY SEED TEA BREAD

3 c. flour
2 1/2 c. sugar
1 1/2 t. salt
1 1/2 t. baking powder
1 1/2 t. vanilla
1 1/2 t. almond flavor
1 1/2 t. butter flavor
3 eggs
1 1/2 c. milk
1 c. and 2 T. vegetable oil
2 T. poppy seeds

Preheat oven to 325. Mix all ingredients well for 2 minutes. Pour into 2 greased and floured loaf pans. Bake for 60 minutes. (Sometimes it takes longer - bake until until brown on top - don't overbake!) Cool in the pans for 10 minutes - then take out of pans.

Glaze:
1/4 c. fresh orange juice
3/4 c. sugar
1/2 t. vanilla
1/2 t. almond flavor
1/2 t. vegetable oil

Heat in saucepan until sugar melts. Prick top of bread - cover with glaze (I cover the entire loaf in glaze).

This is a great one to make for a party - it's not too sweet, but soooo good.

FAJITAS

2 green bell peppers
1 red bell pepper
1 yellow bell pepper
2 lg. yellow onions
1 can chopped jalapeños
1 can chopped green chilies
2 to 4 Chicken Breasts or 2 med. Steaks

Cook meat in fry pan, place on plate
and cool- thinly slice or shred meat.

Thinly slice peppers and onions and fry until semi-soft (Add small amounts of water, cover/steam to keep from burning) Add cooked meat, jalapeños and chilies- simmer 10 min.

Serve in warmed flour tortillas, can add shredded cheese.

PIZZA CHICKEN

4 Chicken Breasts
1 bottle your favorite spaghetti sauce
4 slices mozzarella cheese
Parmesan cheese
2 eggs beaten

Breading: Flour, seasoning salt, pepper, oregano

Dip chicken breasts in egg and then in flour mixture,
Fry in hot oil in frying pan until browned.
Pour sauce in casserole dish, place chicken in sauce.
Top each breast with a slice of mozzarella and
Sprinkle with parmesan cheese.

Bake @ 350 for 35 min.
(Cheese will be bubbly)

CARROT COOKIES

2 c. cooked mashed carrots
2 c. shortening or butter
2 c. sugar
4 ½ c. flour
4 tsp. baking powder
2 pinches of salt
2 eggs

Mix shortening and sugar; add eggs and beat well. Add carrots and dry ingredients alternately. Will be stiff. Drop by Tbs. onto greased cookie sheet. Bake @350 for 12 min.

Frosting
1 orange
Powdered sugar

Grate finely only the colored part of the orange peel. Cut and squeeze juice into bowl. Add powdered sugar to frosting consistency. Frost on waxed paper.

POPCORN BALLS

16 c. air popped popcorn
30 large marshmallows or 3 cups small marshmallows
1 cube of margarine
1 cup brown sugar (packed)

Pop popcorn and put in large bowl. Melt marshmallows, margarine and brown sugar in saucepan. Pour over popcorn. Mix with buttered hands and form into balls.

BETTER THAN SEX CAKE

1 yellow cake mix
1 can crushed pineapple
1 cup sugar
1 lg. pig vanilla pudding
Cool Whip
Coconut
Nuts

Cook pineapple and sugar together in saucepan. Bake yellow cake as directed. 10 min. before it is done, remove and pour pineapple mixture over cake. Bake an additional 10 min. Prepare pudding. Cool cake completely. Spread vanilla pudding over top of cake. Top with layer of Cool Whip. Sprinkle with coconut and nuts. Enjoy!!!

TACO BEEF SOUP

1 lb lean ground beef
1/2 c. chopped onions
3 c. water
2 -26oz cans stewed tomatoes, undrained
2-16oz cans kidney beans, undrained
1-16oz can tomato sauce
1 envelope of taco seasoning mix
2 small avocados, peeled, seeded & chopped
Grated cheddar cheese
corn chips
sour cream

In large saucepan, cok ground beef & onion until meat is browned. Drain off any excess fat. Add remaining ingredients. Simmer soup, covered for 15 min. Add avocado just before serving. Top with the other toppings!

ROASTED CHICKEN

1 Roasting chicken (4-5 lbs)
A bunch of Fresh Rosemary(or sage, thyme or combination of 3)
1 lemon
Kitchen string
Some softened butter
Salt & pepper

Preheat oven to 425. Rinse inside & outside of chicken. Towel dry. Stuff fresh herbs into chicken cavity. Poke holes in lemon with knife or fork and stuff lemon inside too. Truss (tie) chicken, tucking in wings & legs. Rub chicken with softened butter. Sprinkle with salt & pepper. Place in roasting pan & roast for 20 min @ the 425 temp. This sears the skin & seals the juices. Reduce oven temp to 350 and cook for 15 minutes PER POUND (a 4 lb chicken cooks for an ADDITIONAL
hour, a 5lb chicken for an additional hour & 15 min.,etc.)
Remove from oven and let sit for 15 min.

Banana Split Brownie Pizza

1 pkg brownie mix
2 pkg. cream cheese, softened
2/3 c. sugar
1 can crushed pineapple, drained
banana slices
strawberry slices
1/2 c. chopped nuts
1 oz semi sweet chocolate
1 TBS margarine

Preheat oven to 375. Prepare brownie mix according to directions. Put batter in a pizza pan and bake for 15-20 min or until set. Cool to room temperature. Mix cream cheese and sugar until smooth. Spread over brownie crust. Top with fruit & chopped nuts. Melt chocolate & butter together, stirring until smooth. (I have used choc. chips & just melted those)Drizzle over pizza. Chill. Cut into wedges with pizza cutter!

Super Easy Bean/Beef Burritos

1-2 lbs of extra lean ground beef (brown with a little chopped onion)
1-2 TBS of ground cumin
1 TBS of garlic salt
1 - 2 TBS of chili powder
Salt & pepper to taste
1 small can of tomato sauce (add 1 can of water)
1 can of refried beans
Let all ingredients simmer together. Spoon into flour tortillas, add cheese,
sour cream, sliced avocado, chopped tomatoes, etc…

Strawberry Layered Dessert

Step 1
Mix together:
2 cups flour
1/2 cup brown sugar
1/2 cup nuts
Cook on a cookie sheet (toss often) and
bake for 15 minutes @ 350 degrees

Step 2
Mix with a beater:
1 8-oz. package of cream cheese
1 cup powdered sugar
1 tsp. vanilla

Step 3
1 pkg. of Strawberry Danish Dessert
(prep. as directed for fruit sauce)
1 qt. of fresh sliced strawberries
(or 1 pkg. frozen)

Layer in oblong glass dish:
Step #1, #2, #1, #2, and finally #3
Chill overnight in the fridge.