Pumpkin Cake Roll

During the Holidays this is a great dessert to serve. My daughter Kristen reminded me how much she loved this recipe.

3 eggs
1 cup sugar
1 tsp. lemon juice
2/3 cup pumpkin
3/4 cup flour
1 tsp. baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup chopped walnuts

Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin mixture. Bake at 375 F for 15 minutes. Turn out on a towel sprinkled with powdered sugar. Start at the narrow end and foll in the towel, covering the cake with powdered sugar. Cool.
For the filling mix until smooth:

1 cup of powdered sugar
3 (3 oz) packages of cream cheese
4 tsp butter or margarine
1/2 tsp vanilla

Spread on the cake roll. Re-roll and wrap in plastic wrap, then foil. Refrigerate 1 hour.

Chimichangas

We had some friends when Kerry and I were in college who introduced us to this easy to make recipe. I like to make this after Thanksgiving when I have a lot of left over turkey. Sometimes I just bake some chicken breasts and shred them. The first time we had it we grabbed a can of tuna out of the pantry. This is one of my children's favorite recipes.

12 count package of large flour tortillas
1 large jar of salsa
1 to 2 pounds of cooked turkey or 4 chicken breasts, cooked
1 cup of guacamole
1 to 2 cups of cheddar cheese
1 pint of sour cream
oil for frying

Heat oil in a large frying pan about 1/4 to 1/2 inch deep.Warm the tortillas so that they are easy to work with. I put them in a warmer in the microwave. Cut up the meat into small chunks or shred the meat. Put about 6 Tbs. meat on a tortilla shell and sprinkle 3 Tbs. cheese on top. Spoon 2 Tbs salsa and 2 Tbs sour cream on top of cheese and meat in each Chimichanga. Fold the tortilla together first folding the sides towards the filling and then roll the tortilla. You may keep it together with a toothpick but I find that the sour cream holds it together well. Assemble about 8 to 10 chimichangas and then place them in the heated oil. Fry them until golden brown and drain on a plate with a paper towel. Serve with guacamole, cheese, sour cream, and salsa.

Basic Cheese

This recipe can be made with 1, 2 or 3 gallons of milk. I find the larger the batch, the better the cheese is.

1 gallon of whole milk (you can use whole milk, skimmed, powdered, instant, or a combination. If you use powdered or instant milk, mix it and then let it stand 24 hours before using. Also, with powdered or instant milk you need 1 cup of cream to 1 gallon of milk to have enough butterfat. Remember the more butterfat the more cheese you will get.
1/4 cup buttermilk per gallon
1 rennet tablet dissolved in 1/4 cup cool water (Make sure it is dissolved completely. Add it to the milk and stir well to make sure it is completely mixed in. Do not dissolve tablet until just ready to use. They will lose their strength if dissolved and you let it stand.

In a heavy pan heat milk and buttermilk to 90 degrees. Take it off the heat. Add rennet tablet and let the milk set undisturbed for approximately 1/2 hour (or until the curd is well formed. The curd will break away from the sides of the pan when tilted). Do not get excited ted if it takes longer even up to 6 or 8 hours. It will coagulate.

Take a long stainless steel knife and cut the curd in 1/2 inch strips one way and then turn the pan and cut the other way. (It will look like a checker board). Heat the mixture to 100 degrees while stirring with your hand, breaking curd apart.) Be careful at this point because the cheese won't stick together if it is heated too fast. Turn off the heat and let it stand undisturbed for 15 minutes, during which time the curds will sink.

Line a colander with 2 layers of cheese cloth. Strain the curds and whey. Press the curds to squeeze out the whey. Do not press hard enough to compress. Dump the curds into a large bowl and salt to taste (about 1 1/2 to 2 Tbs per gallon of milk.) Reline the colander with the same cheese cloth and put the curds in. Draw the four corners of the cheese cloth together and twist. Tie a string around it and place it on your breadboard in the sink. Place a plate on top of the cheese and put a gallon jug filled with water or some other weight on the plate. Let it stand about 12 hours. This will make a nice round piece of cheese. Caution: If the whey is left in the cheese it will mold.

Buying Fresh Fruits and Vegetables

How many times have you gone to the grocery store and wondered if you are picking the best produce for taste and quality? Many times the high priced fruits and vegetables are not the best nor are the cheapest. This blog is to help you in making decisions about quality and price for buying fruits and vegetables.

Appearance is not everything in buying fruits and vegetables however appearance and quality are closely associated in many respects, but fine appearance does not always denote fine quality eating. Often I have found the most attractive appearance may have relative poor eating quality because of some internal condition such as over maturity. On the other hand, produce with poor appearance due to poor color or superficial blemishes may have excellent eating quality. Buying on size alone does not necessarily give you the best bargain because size does not denote quality nor is size usually economical.

Look out for deterioration because produce declines rapidly in quality while on display. Frequently off-quality fruits and vegetables can be bought at a reduced price, but the waste may offset the price reduction. Buy only what you need and can properly store in your refrigerator even if the product is cheaper in buying quantity. Consider how and when you are going to use the produce so that you will get the optimum benefit from your selection.

When buying produce don't rough handle while you are making your selection. This causes spoilage and waste.

Here is a list of produce (beginning with fruits) in alphabetical order and some of the qualities you should look for in them:

Apples--Look for firm, crisp, well-colored apples. Avoid overripe apples (indicated by a yielding to slight pressure on the skin and soft, mealy flesh) and apples affected by freeze (indicated by internal breakdown and bruised areas). Scald on apples (irregular shaped tan or crown areas) may not seriously affect the eating quality of the apple.

Apricots--Look for apricots that are plump and juicy looking, with a uniform, golden-orange color. Avoid dull looking, soft, or mushy fruit, and very firm pale yellow or greenish-yellow fruit. These are indications of over maturity or immaturity respectively.

Avocados--If you are going to use the fruit immediately look for slightly soft avocados which yield to a gentle pressure on the skin. For use in a few days choose firm fruits that do not yield to the squeeze test. leave these at room temperature to ripen. Irregular light brown markings are sometimes found on the outside skin. These markings have no effect on the flesh of the avocado. Avoid avocados with dark sunken spots in irregular patches or cracked or broken surfaces. These are signs of decay. (An extra tip: When preparing avocados--to avoid the brownish color of avocado flesh when exposed to air--immediately place the peeled fruit in lemon juice until you are ready to use it.)

Bananas--Look for bananas which are firm, bright in appearance, and free from bruises or other injury. Avoid bruised fruit (which means rapid deterioration and waste); discolored skins (a sign of decay); a dull grayish, aged appearance (showing the bananas have been exposed to cold and will not ripen properly). Occasionally, the skin may be entirely brown and yet the flesh will still be in prime condition.

Grapefruit--Look for firm, well shaped fruits--heavy for their size, which are usually the best eating. Thin skinned fruits have more juice than coarse skinned ones. If a grapefruit is pointed at the stem end, it is likely to be thick skinned. Rough, ridged, or wrinkled skin can also be an indication of thick skin, pulpiness, and lack of juice. Grapefruit often has skin defects--such as scale, scars, thorn scratches, or discoloration--which usually do not affect the eating quality of the fruit.

Lemons--Look for lemons with a rich yellow color, reasonably smooth textured skin with a slight glow and those which are firm and heavy. A pale or greenish yellow color means very fresh fruit with slightly higher acidity. Coarse or rough skin texture is a sign of thick skin and not much flesh. Avoid lemons with a darker yellow or dull color, or with hardening or shriveling of the skin (signs of age), and those with soft spots, mold on the surface, and punctures of the skin (signs of decay).

Cantaloupe--Look for the three major signs of full maturity. 1) The stem should be cone, leaving a smooth symmetrical, shallow basin called a "full slip." (If all or part of the stem base remains or if the stem scar is jagged or torn, the melon is probably not fully matured). 2) The netting or veining, should be thick, coarse and like cork--and should stand out in bold relief over some part of the surface. 3) The skin color (ground color) between the netting should have changed from green to a yellowish-buff, yellowish gray, or pale yellow. But also look for signs of ripeness, for a cantaloupe will have a yellowish cast to the rind, have a pleasant cantaloupe odor when held to the nose, and will yield slightly to light thumb pressure on the blossom end of the melon. Most cantaloupes are quite firm when freshly displayed in retail stores. While some may be ripe, most have not yet reached their best eating stage. Hold them for two to four days at room temperature to allow completion of ripening. After conditioning the melons, some people like to place them in the refrigerator for a few hours before serving. Avoid over ripeness shown by a pronounced yellow rind color, a softening over the entire rind, and soft, watery, and insipid flesh. Small bruises normally will not hurt the fruit, but large bruised areas should be avoided, since they generally cause soft, water soaked areas underneath the rind. Mold growth on the cantaloupe--particularly in the stem scar, or if the tissue under the mold is soft and wet--is a sign of decay.

Oranges--oranges are required by strict regulations to be well matured before being harvested and shipped out of the producing state. Thus, skin color is not a reliable index of quality, and a greenish cast or green spots do not mean that the orange is immature. Often fully matured oranges will turn greenish (called re greening) late in the marketing season. Some oranges are artificially colored to improve the appearance of the fruit using gas. This practice has no effect on eating quality, but artificially colored fruits must be labeled "color added." "Russetting" is often found on Florida and Texas oranges (but not on California oranges). This is a tan, brown, or blackish mottling or specking over the skin. It has no effect on eating quality, and in fact often occurs on oranges with thin skin and superior eating quality. Look for firm and heavy oranges with fresh; bright looking skin which is reasonably smooth for the variety. Avoid light weight oranges, which are likely to lack flesh content and juice. Very rough skin texture indicates abnormally thick skin and less flesh. Dull, dry skin and spongy texture indicate aging and deteriorated eating quality. Also avoid decay--shown by cuts or skin punctures, soft spots on the surface, and discolored, weakened areas of skin around the stem end or button.

Pears look for firm pears of all varieties. Pears which are hard when you find them in the food store will probably ripen if kept at room temperature, but it is wise to select pears that have already begun to soften--to be reasonable sure that they will ripen satisfactorily. Avoid wilted or shriveled pears with dull appearing skin and slight weakening of the flesh near the stem which indicates immaturity. These pears will not ripen. Also avoid spots on the sides or blossom ends of the pear, which means that cork like tissue may be underneath.

Strawberries--Look for berries with a full red color and a brighter luster, firm flesh, and the cap stem still attached. The berries should be dry and clean, and usually medium to small strawberries have better eating quality than large ones. Avoid berries with large uncolored areas or with large seedy areas (poor in texture and flavor), a dull shrunken appearance or softness (signs of over ripeness or decay), or those with mold, which can spread rapidly from one berry to another.

Watermelons--Look for (in cut melons) firm, juicy flesh with good red color, free from white streaks; seeds which are dark brown or black. Avoid melons with pale colored flesh, and white streaks or "white heart," whitish seeds (indicating immaturity). Dry, mealy flesh or watery, stringy flesh are signs of over maturity or aging after harvest. If you want to buy an uncut watermelon, here are a few appearance factors which may be helpful (though not totally reliable) in guiding you to a satisfactory selection. The watermelon surface should be relatively smooth; the rind should have a slight dullness (neither shiny nor dull); the ends of the melon should be filled out and rounded; and the underside, or belly, of the melon should have a creamy color.

Asparagus--Look for closed, compact tips, smooth, round spears and a fresh appearance. A rich green color should cover most of the spear. Stalks should be tender almost as far down as the green extends. Avoid tips that are open and spread out, moldy or decayed tips, or ribbed spears (spears with up and down ridges, or that are not approximately round). These are all signs of aging and mean tough asparagus and poor flavor. Also avoid excessively sandy asparagus, because sand grains can lodge beneath the scales or in the tips of the spears and are difficult to remove in washing.

Beans (Snap Beans)--Look for a fresh, bright appearance with good color for the variety. Get young, tender beans with pods in firm, crisp condition. No large lumps. Avoid wilted or flabby bean pods, serious blemishes and decay. Thick, tough, fibrous pods indicate over maturity.

Broccoli--Look for a firm, compact cluster of small flower buds, with none opened enough to show the bright yellow flower. Bud clusters should be dark green or sage green or even green with a decidedly purplish cast. Stems should not be too thick or tough. Avoid broccoli with spread bud clusters, enlarged or open buds, yellowish green color, or wilted condition--signs of over maturity and over long display in the store. Also avoid broccoli with soft, slippery, water soaked spots on a bud cluster. These are signs of decay.

Cabbage--Avoid new cabbage with wilted or decayed outer leaves or with leaves turning decidedly yellow. Worm eaten outer leaves often indicated that the worm injury penetrates into the head. Store cabbage with the outer leaves badly discolored, dried, or decayed probably is over aged. Separation of the stems of leaves from the central stem at the base of the head also indicated over age.

Carrots--Avoid roots with large green sunburned areas at the top which must be trimmed and roots which are flabby from wilting or show spots of soft decay.

Cauliflower--Look for white to creamy white, compact, solid and clear curds. A slightly granular or a rice texture of the curd will not hurt the eating quality if the surface is compact. Ignore small green leaflets extending through the curd. If the jacket leaves are attached, a good green color is a sign of freshness. Avoid a spreading of the curd (a sign of aging or over maturity). Also avoid sever wilting or many discolored spots, on the curd. A smudgy or speckled appearance of the curd is a sign of insect injury, mold growth or decay and should be avoided.

Celery--Avoid wilted celery and celery with flabby upper branches or leaf stems. You can freshen celery somewhat by placing the butt end in water, but badly wilted celery will never become really fresh again. Also avoid celery with pithy, hollow, or discolored centers in the branches. Celery with internal discoloration will show some gray or brown on the inside surface of the larger branches near where they are attached to the base of the stalk.

Corn--Look for ears that are well covered with plump, not-too-mature kernels. Avoid ears with underdeveloped kernels which lace yellow color (in yellow corn), old ears with very dark yellow kernels with depressed areas on the outer surface. Also avoid ears of corn with yellowed wilted, or dried husks, or discolored and dried out stem ends.

Cucumbers--Look for cucumbers with good green color which are firm over their entire length. Good cucumbers typically have many small lumps on their surfaces. They may also have some white or greenish white color and still be of top quality. Avoid overgrown cucumbers which are large in diameter and have a dull color, turning yellowish. Also avoid cucumbers with whithered or shriveled ends--sighs of toughness and bitter flavor.

Greens--Avoid leaves with coarse, fibrous stems, yellowish green color, softness (a sign of decay), or a wilted condition. Also avoid greens with evidence of insects--especially aphids--which are sometimes hard to see, and equally hard to wash away.

Lettuce--Avoid heads of iceberg type which are very hard and which lack green color (signs of over maturity). Such heads sometimes develop discoloration in the center of the leaves (the mid ribs), and may have a less attractive flavor. Also avoid heads with irregular shapes and hard bumps on top, which indicated the presence of overgrown central stems.

Mushrooms--Look for young mushrooms that are small to medium size. Caps should be either closed around the stem or moderately open with pink or light tan gills. The surface of the cap should be white or creamy--or light brown from some producing areas. Avoid over ripe mushrooms (shown by wide-opened caps and dark, discolored gills underneath) and those with pitted or seriously discolored caps.

Okra--Look for tender pods (the tips will bend easily with very slight pressure) under 4 1/2" long. Avoid tough, fibrous pods, indicated by tips which are stiff and resist bending, or by a very hard body of the pod, or by pale, faded green color.

Onions--Look for hard or firm onions which are dry and have small necks. They should be covered with papery outer scales and reasonably free from green sunburn spots, and other blemishes. Avoid onions with decay. Also avoid onions with thick, hollow, woody centers in the neck or with fresh sprouts.

Peppers--Avoid peppers with very thin walls (shown by light weight and flimsy sides), peppers that are wilted or punctured through the walls, and peppers with soft watery spots on the sides (evidence of decay).

Potatoes--Look for (in general purpose and baking potatoes) reasonably smooth, well-shaped, firm potatoes free from blemishes, sunburn, and decay. These potatoes should be relatively free from skinned surfaces. Avoid potatoes with large cuts or bruises (they'll mean waste in peeling), those with a green color (probably caused by sunburn or exposure to light in the store), and potatoes showing any signs of decay. Also avoid sprouted or shriveled potatoes.

Squash (Summer)--Look for squash that are tender and well developed, firm, fresh appearing, and well formed. You can identify a tender squash because the skin is glossy instead of dull, and it is neither hard nor tough.

Squash (Fall and Winter)--Look for full maturity, indicated by a hard, tough rind. Also look for squash that is heavy for its size (meaning a thick wall, and more edible flesh). Slight variations in skin color do not affect flavor.

Tomatoes--Avoid over ripe and bruised tomatoes (they're both soft and watery) and tomatoes with sunburn (green or yellow areas near the stem scar) and growth cracks (deep cracks around the stem scar). Also avoid decayed tomatoes which will have soft, water-soaked spots, depressed areas or surface mold.

Teriyaki

This is a family favorite and a begged for dish at our home. Kerry's mother Theone Miles made this when he was growing up. Kerry loves to make this and he adds celery and mushrooms to the mix. It makes plenty of leftovers so be prepared.

1 large round steak

Cut off all the fat. Then cut into 1/2 inch thick slices, 3 inches long. It is easier to cut when the steak is partially frozen. Marinate 2 to 3 hours in:

1 tsp pepper
3 Tbs sugar
1/3 to 1/2 cup soy sauce
1 diced green pepper
2 cloves of garlic, diced
1/3 cup of oil
1/3 cup of water
1/2 bottle of sesame seeds

Put this mixture in an pan over medium low heat (200 degrees) and simmer for 3 hours. Serve with or mix with cooked long grain rice.

Trolley Pasties

I remember my mother making these meat pies where she worked at The Trolley. The Trolley was an ice cream parlor restaurant on The Last Chance Gulch in Helena Montana. It closed many years ago but these meat pies will bring back memories for my brothers and sister. You may also use the No Fail Swedish Pie Crust for these meat pies.

Pastry:
1 1/2 cups flour
1/2 tsp salt
4 oz. shortening
cold water to mix

Filling:
1/2 pound round steak
1 medium potato
1 medium onion
1 tsp. salt

Mix flour, salt, and shortening together with a pastry cutter or fork until like coarse bread crumbs. Add about 3 Tbs water to form a firm dough. Roll out on a floured board and cut into 5 or 6 inch circles. Fill with filling.

Filling: Cube potatoes, meat, and onion. Fry meat until brown and add onion, then potatoes. Cook until slightly tender. Then add 2 Tbs. flour to 1 cup of water. Mix until smooth and there are no lumps. Add this to the meat and cook to thicken. When slightly cooled, fill pastries. Fold pastry dough in half and pinch together. Cook in a 400 degree F oven for 20 minutes. Pour brown gravy over the top and serve with vegetables.

Pizza

My mother used to make fresh pizza that we gobbled up as children. Kerry remembers the first time he had pizza with my brothers. It was a competition to see who could eat the fastest. I remember them competing with Jonathan to see how many pieces they could eat. Jonathan won of course. No doubt about it, our family loves pizza, especially covered with Canadian Bacon and Pineapple.

1 Tbs sugar
1 tsp salt
1 Tbs olive oil
1 cup luke warm water
1 Tbs yeast
3 cups flour
Pizza Sauce
Shredded Mozzarella Cheese
Your favorite Pizza toppings

Put sugar, salt, oil and water in a large bowl. Stir until sugar dissolves and add yeast. After yeast begins to bubble add the flour and beat until smooth. Knead and let rise for 25 minutes. Divide dough in half. Roll into 2 circles with a rolling pin and place on a greased pizza pans. Bake in a 425 degree oven 10 minutes or until dough has a light crust. Do not brown at this time. Take the dough out of the oven and spread pizza or spaghetti sauce on top (I like to use Prego regular sauce) just to a 1/2 inch from the edge of the circle. Sprinkle shredded Mozzarella Cheese on top. Add various toppings such as Canadian Bacon, Pepperoni, Browned Hamburger or Sausage, mushrooms, olives, onions, green peppers, etc. Bake at 425 degrees F. for 15 minutes.

Broccoli Salad

I love fresh broccoli salad. The smokey taste of the bacon along with the crunchy broccoli goes together so well. This is a popular recipe and some add 1/2 cup of raisins to the mix for a little bit of sweetness or dried cranberries. Another variation is to add 1/2 cup of grated cheddar cheese. For lower fat use turkey bacon and Free Miracle Whip.

1 package fresh broccoli, cut into small bit size pieces
1/2 cup red onion, chopped
1 pound bacon, cooked and crumbled
1/2 cup roasted and salted sunflower seeds

Dressing:
1/2 cup Miracle Whip
1 Tbs white vinegar
3 Tbs sugar

Mix first 4 ingredients and chill in the refrigerator. Toss with the dressing just before serving.

Marshmallow Caramel Corn

Can't decide whether you want marshmallow or caramel? Here is a recipe for the undecided and you can have both.

2 1/2 cups brown sugar
1/3 cup water
2/3 cup white corn syrup
1 cube margarine
1 1/2 cups popcorn (before popping)

Pop the popcorn. Cook the first four ingredients in a large saucepan to a firm ball stage on the candy thermometer. Remove from heat and add 12 large marshmallows, popcorn, and nuts (if desired you may add pecans, almonds, or peanuts). Spread on wax paper. Break apart larger pieces and store in airtight container.

Fantasy Cake

This is a retro recipe that many women in the early 80's made. It is a great dessert or gift and a fun idea.

1 cup butter
1 pound marshmallows
2 quarts popped popcorn
1 cup peanuts
1 cup M & M's
1 cup gum drops

In a large saucepan, melt butter and marshamllows together over low heat. In a large deep bowl, mix all other ingredients. Add the butter-marshmallow mixture. Stir well. Pack in an 8-inch square, glass baking dish. Cool in refrigerator. Cut in 2 x 1 inch pieces when cool. Cut again when cold. Makes 32 pieces.

Rainbow Popcorn Balls

These popcorn balls are made with colored marshmallow and gelatin which give them a little color. Children will enjoy these popcorn balls.

2 quarts popped popcorn
3 Tbs butter
2 cups colored minature marshmallows
2 Tbs. flavored gelatin

Preheat oven to 250 F. Place popcorn in a large, 4 inch deep, buttered baking pan. Keep warm in oven. In a medium saucepan, melt butter over low heat. Add marshmallows and stir until melted. Blend in gelatin powder. Remove popcorn from oven. Pour marshmallow mixture over popcorn, mixing well. Form into balls. Makes approximately 8 balls.

Nature Crunch

This recipe is another healthy way to eat popcorn. With the addition of wheat germ, honey, peanuts, and raisins you have a natural snack.

2 quarts of popped popcorn
1 cup peanuts
1 cup wheat germ
1/4 cup butter
1 cup sugar
1/3 cup honey
1/3 cup water
1/2 tsp salt
1 cup raisins

Preheat oven to 250 F. Mix popcorn, peanuts, and wheat germ in a large 4 inch deep, buttered baking pan. Keep warm in the oven. Butter 2 large 2 inch deep baking pans. In a large saucepan melt butter. Stir in sugar, honey, water and salt. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture starts to boil. Cook until mixture reaches 240 F on a candy thermometer. Remove popcorn mixture from oven. Stir in raisins. Pour syrup mixture slowly over popcorn mixture, stirring to coat. Spread 1 inch deep in the buttered baking pans. Bake for 45 minutes, stirring occasionally. Cool; break or cut apart. Makes 3 quarts.

Popcorn Party Mix

Do you like to make party mixes with cereal? Try this mix using popcorn. This natural grain is healthy and unprocessed.

1/4 cup butter
1/2 tsp garlic salt
1/2 tsp onion salt
1/4 tsp celery salt
1 1/2 Tbs Worcestershire sauce
1/8 tsp tabasco sauce
2 quarts popped popcorn
1 cup pretzel sticks
1 1/2 cup mixed nuts

Preheat oven to 275 F. Melt the butter over low heat. Add garlic salt, onion salt, celery salt, worcestershire sauce, and tabasco sauce. Mix thorougly. Spread the popcorn, pretzel sticks and nuts in a large shallow baking pan. Drizzle with the butter mixture and toss to mix. Bake in the oven for 1 hour, stirring 4 or 5 times. Cool. Store in a tightly covered container. Makes 2 quarts.

Popcorn Christmas Tree

Gifts from the kitchen at Christmas time are a wonderful way to express your artistic talent. This popcorn Christmas tree will delight your friends and neighbors.

4 quarts of popped popcorn
1 cup sugar
1/3 cup light corn syrup
1/3 cup water
5 Tbs butter
1/2 tsp salt
1 tsp vanilla
green food coloring
gum drops
candied cherry

I heavy saucepan combine sugar, corn syrup, water and butter. Cover pan with lid and bring syrup to a boil. Take lid off and continue boiling, stirring constantly, until mixture reaches 265 degrees F on a candy thermometer. Remove from heat and add salt, vanilla and enough food coloring to make mixture green. Place popcorn in buttered bowl. Pour syrup over popcorn. Stir until all kernels are covered with syrup. Shape into a Christmas tree. Decorate with small multicolored gumdrops and top with a candied cherry.

Oven Caramel Corn

Here is a recipe that reminds me of peanut brittle. You cook it on the stove and then into the oven it goes for that crispy crunchy texture that is reminiscent of grandmother's caramel corn.

2 cups brown sugar
1 cup butter or margaine
1/2 cup light corn syrup
1 tsp baking soda
1/2 tsp salt
5 quarts popped popcorn

Combine brown sugar, butter, salt, and syrup in saucepan. Heat until boiling, Continue cooking 5 minutes, stirring constantly. Mix in baking soda. Place popped corn in large bowl and drizzle caramel over it, mixing well. Bake corn in large, greased roaster pan at 200 F for one hour. Stir every 15 minutes. Remove from oven, let cool and break into chunks.

Jeweled Popcorn Lollipops

This is a great recipe to use for birthday party favors. Put a clear plastic bag over the lollipop and send it home with the children.

8 cups popped popcorn
3 Tbs butter or margarine
3 cups miniature marshmallows
lollipops
small gumdrops, diced

Melt butter in saucepan over low heat. Add marshmallows and stir until completely melted. Pour mixture over popped corn and stir until well coated. With buttered fingers, shape still-warm mixture around lollipops. Press gum-drop pieces onto popcorn.

Mother Goose Popcorn

This is a quick and easy recipe using a brown paper bag. Give the bag to your child and let them help you mix the popcorn. They will delight in helping you cook.

1 cup of sugar
3 Tbs. water
1 Tbs butter
1 tsp vanilla
4 drops of red food coloring

Boil sugar, water, and butter for 2 minutes. Remove from heat. Add vanilla and food coloring. Place popcorn in a large brown paper bag and pour sugar mixture over the top. Shake the bag until well coated.

Popcorn with Cheese Garlic Butter

Here is a not so sweet popcorn recipe for those of you who are more into a healthy cheese popcorn.

2 quarts of popped popcorn
1/3 cup butter
1/3 cup grated Parmesan cheese
1 Tbs. minced garlic or garlic powder to taste
Salt to taste

Preheat oven to 250 F. Spread popcorn in a large 4-inch deep baking pan. Keep warm in the oven. Melt butter and grated cheese over low heat, add garlic. Drizzle popcorn with butter mixture until thoroughly coated.

Swedish Popcorn Crunch

This recipe has a light buttery taste with an egg white glaze. After it is baked in the oven you have something that is crunchy and delightful.

2 1/2 quarts of popped popcorn
1/2 cup butter, melted
2 egg whites
dash of salt
1 cup of sugar

Put popped popcorn in a large bowl, drizzle butter over popcorn and toss. In a separate mixing bowl beat egg whites and salt until frothy. Gradually beat in sugar and continue beating until stiff peaks form. Fold meringue mixture into buttered popcorn; continue folding until popcorn is evenly coated. Turn into lightly greased large, deep baking pan. Heat in a 325 oven 15 minutes, stirring several times. Makes two quarts.

Louise's Caramel Corn

There is nothing better than a handful of caramel corn. The crunchy goodness of popcorn combined with the caramel sugar taste is out of this world.

1/2 cup of butter or margarine, melted
2 cups of brown sugar
1 can Eaglebrand Milk
1 tsp vanilla
3 gallons of popped corn

Melt the butter in a large saucepan and add brown sugar. Bring this mixture to a boil. Add 1 can of Eaglebrand Milk and stir until the soft ball stage on your candy thermometer. Add vanilla. Pour over the popped corn and mix thoroughly.

Whipped Cream Cake Frosting

This frosting must be refrigerated and should be made with top quality thick whipped cream. Decorating a cake with this frosting can be tricky as you can only use blue-green or pink to color the frosting. The finished product is delicious and well worth the effort.

1 1/2 to 2 cartons of whipped cream
2/3 to 3/4 cup powdered sugar
1 tsp. vanilla

Whip cream and gradually add the powdered sugar making sure that the frosting is very thick. Then add the vanilla. Frost and decorate your cake.

Becky's Pumpkin Pie Cake

During the holidays and especially at Thanksgiving time this pumpkin pie cake is great to make to take to social functions. It is rich and has pumpkin pie filling right in the cake!

1 yellow cake mix
1 cup sugar
1 cup milk
2 cups pumpkin
1/2 tsp nutmeg
1/2 tsp salt
1 tsp cinnamon
3 eggs and 2 eggs
1/4 cup butter
nuts (optional)

Take 1 cup of dry cake mix and add 1/4 tsp cinnamon. Set aside. Take the remaining dry cake mix and add 2 eggs and a cube of butter. Press this mixture into a 9x13 inch cake pan. Pour in pumpkin mixture (ingredients mixed together from sugar to 3 eggs). Sprinkle with saved 1 cup of cake mix and nuts. Melt 1/4 cup of butter and pour on top of cake. Bake at 350 degrees for 40 to 50 minutes.

Cinnamon Salad

This is a recipe from my college days with Sher Bates (Teschner). We had a lot of fun together putting together recipes and this is one of our favorites. This jello has a cinnamony tangy taste and is to be served with the main meal.

1/2 cup cinnamon candies
1 cup boiling water

Dissolve candy in water, add 1 pkg. lemon jello and let set. Then spread 1-8 oz. pkg. cream cheese, 1/2 cup chopped nuts, 1/2 cup celery, 1/2 cup salad dressing over 1/2 of set up jello. Blend together. Top with the rest of the cinnamon candy jello.

Good Luncheon Salad

Here is another of Theone's recipes that is good for a Main Dish. I love the crunchy ingredients together and it is easy to make for a lot of people.

1 cup of grated carrots
1 cup diced celery
1 cup tuna or chicken
1 cup green onions, cut up fine
1 cup of mayonnaise or salad dressing
4 oz. can shoestring potatoes

Blend ingredients together and set in the refrigerator. When ready to serve, add one large can of shoestring potatoes and serve the salad on a lettuce leaf.

Chili Salsa

My family loved it when I would make this homemade salsa right from our garden tomatoes, peppers, and onions. You can add a jalapeno pepper if you want your salsa a little bit hotter. I prefer it on the mild side. You can add this to your favorite chili recipe or eat it plain with chips.

16 cups of tomatoes, skinned, cut up
8 anaheim peppers
2 bell peppers
2 large onions

Blend peppers and onions with 2 tomatoes in a food processor. Add:

1 cup of white vinegar
1/4 cup canning salt

Add this all to the chopped peppers, tomatoes, and onions. (You may use the food processor to chop the vegetables into chunks.) Cook for 1 1/2 to 2 hours. Ladle into jars and process 25 minutes in a boiling water bath.

Zelda's Fettucini

I mentioned to my friend Dawn Horner once that I would love to make a really great Fettucini Sauce and she gave me her aunt's recipe. It is the best I have ever tasted. Hope you like it too.

1 cup half and half
1 cup sour cream
2 cloves garlic
1 cube butter
1 tsp. oregano
1/2 tsp. marjoram
1/2 tsp basil
salt and pepper to taste
1 cup Parmesan Cheese
1 Tbs. flour
12 oz. Fettucini noodles

Cook Fettucini noodles in boiling water while preparing the sauce. Melt butter in saucepan. Add flour, garlic, herbs, and salt and pepper. Then add half and half and sour cream until sauce thickens. Add the Parmesan Cheese and simmer for 20 minutes. You may add cooked chicken and vegetables (broccoli, carrots, cauliflower) to this sauce to give it variety.

Fruit Cocktail Cake

My room mate Sher Bates and I used to make this cake a lot when we lived at Ricks College. I was reminded of this cake when I recently attended a book club and Mary made this with peaches...in fact any bottled fruit is good. Serve it warm with vanilla ice cream and you have a great dessert for company.

Cream:
1 1/2 cups sugar
2 eggs

Add:
2 cups flour
2 tsp soda
1 tsp salt
2 cups fruit cocktail, undrained

Pour batter into greased and floured loaf pan or you can use a 9 x 13 inch cake pan.

Mix and sprinkle on top of batter:
1/2 cup brown sugar
1/2 cup nuts

Bake at 350 degrees for 40 to 50 minutes.

Raisin Criss Cross Cookies

These cookies are like a lemon shortbread cookie with raisins. I got this recipe in Blackfoot Idaho from Dee Black. I love the lemony flavor of this cookie. I hope you will enjoy it too.

1 cube (1/2 cup) margarine or butter
1 egg
3/4 cup sugar
1 3/4 cup flour
1/4 tspsalt
3/4 tsp of cream of tartar
1 cup raisins
1 tsp lemon extract

Cream margarine and sugar, then add egg and extract, dry ingredients and last add raisins. Roll into small balls, flatten with a fork in a crosscross design on top of cookie. Bake at 375 degrees for 8 to 10 minutes.

Chocolate Bavarian Dessert

Here is another recipe that Theone Miles gave to me. She made it once when I was at her house and I asked her for the recipe. It is one of those creamy pudding recipes with 4 layers. It is great to serve company.

Mix:
1 cups flour
1/2 cup melted butter
3/4 cups pecans

Spread in bottom of a 9 x 13 cake pan. Bake 15 minutes at 350 degrees. Watch it carefully and bake it until just golden brown. Cool.

Beat:
1 8 oz. pkg cream cheese
1 cup of powdered sugar
1 cup cool whip

Spread this over the crust mixture in the pan.

Mix:
2 small packages of instant milk chocolate pudding according to directions. Spread over cream cheese mixture. Then spread the rest of the cool whip on top. You can sprinkle nuts on top of you wish.

7 layer bars

When I was growing up this was a favorite to make. It contained all those good things that cookies have in them like chocolate, nuts, butterscotch chips, and coconut. These were extremely popular when my kids were little so I guess you could call this a retro recipe. It is still a good chewy cookie.

1 stick margarine
1 1/4 cup crushed graham cracker crumbs
1 cup coconut
1 cup chocolate chips
1 cup butterscotch chips (if desired)
1/2 cup chopped nuts
1 can Eagle Brand Milk

Melt margarine in 13 x 9 pan, sprinkle on graham cracker crumbs, then coconut, chocolate and butterscotch chips, and nuts. Pour the milk on very evenly. Bake in a 350 oven for 25 minutes. Do not stir.

Cranberry Crumb Cakes

I found this recipe in the November 2002 Women's Day magazine. It has become a favorite of mine to make during the holidays when cranberries are abundant in the stores. It will make 5 small loaves and it is wonderful to give away as gifts to your friends and neighbors.

2 sticks butter, softened
1 1/2 cups sugar
1 1/2 tsp. ginger
3 1/2 cups flour
1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp. salt
1 cup sour cream
3 large eggs
1 tsp almond extract
1 cup fresh or frozen cranberries
1 cup orange flavored dried cranberries

Preheat oven to 350 degrees and grease and flour 5 mini loaf pans. Beat butter, 1 cup of sugar and the ginger until fluffy. Beat in 2 cups of flour until well blended. Remove 1 cup and mix with cinnamon. Set aside and reserve. Whisk remaining, 1 1/2 cups flour, baking powder, baking soda and salt in a bowl. To butter mixture add 1/2 cup of sugar, sour cream, eggs, and extract. Beat until smooth, then fold in cranberries. Spoon into pans. Crumble cinnamon mixture over top. Bake 35 to 40 minutes until a wooden pick inserted in centers comes out clean. Cool. Dust with powdered sugar.

Poppy Seed Cake

This is Kerry's favorite cake that his Mom (Theone Miles) made while he was growing up. She gave me this recipe when Kerry begged me to make his Mom's Poppy Seed Cake.

2 cups sugar
4 eggs
1 large can carnation milk
1 1/2 cups oil
3 cups flour
1 1/2 tsp baking soda
1 tsp salt
3 Tbs poppy seeds

Mix sugar, eggs, milk, and oil well. Add flour, salt and soda a little at a time and mix well. Add poppy seeds and mix well with beater. Bake 1 hour and 10 minutes at 350 degrees in an Angel food cake pan.

Hot Chicken Salad

Theone Miles gave me this recipe. It was one of her favorites to use at Relief Society functions. I have made this recipe for my family and it makes a large enough recipe for a lot of leftovers.

4 cups cold chicken in chunks
2 cups chopped celery
2 Tbs lemon juice
4 hard cooked eggs, cut up
2/3 cups finely chopped almonds
1 1/2 cups mayonnaise
1 tsp. salt
1 Tbs. minced onion
1 cup grated cheese (cheddar)
1/2 cup crushed potato chips

Combine all ingredients except cheese in a deep dish. Top with the cheese and potato chips. Bake 25 minutes in a 350 degree oven. Serves 12 to 16.

Scotcharoos (Chocolate Rice Krispies Cookies)

This is a favorite family recipe and watch out because they disappear fast. My family just gobbles these up. I asked Kerry's mom, Theone Miles, for his favorite cookie recipe and she sent me this one. One advantage to this recipe is that it is fast and easy to make.

1 cup granulated sugar
1 cup white corn syrup

Bring these ingredients to a boil in a heavy pan. Then remove and add:

1 cup of peanut butter

Stir until the peanut butter is melted. Pour over:

6 cups of Rice Krispies cereal
Add 1 cup of chopped pecans (if desired)

Spread mixture ina 9 x 13 pan and level. In a double boiler, melt 1 cup of chocolate chips with 1 cup of butterscotch chips. Spread over first mixture. Put in freezer a few minutes until chocolate is set. Cut into bars.

Orange Jello Supreme

Rick and Janeil Westwood invited us to a picnic once and served this Jello Salad. It is my personal favorite Jello/Dessert recipe, but you can also make it as a salad.

2-3 oz. pkg orange Jello
2 cups boiling water
1 6 oz. can frozen orange juice
1 can crushed pineapple
1 can mandarin oranges
1 large pkg instant vanilla pudding
Sweetened Whipped Cream

Drain pineapple, reserving juice. Mix frozen orange juice with 1 can of water. Add pineapple juice and enough water to make 2 cups, boil. Add Jello to boiling water and dissolve completely. Add orange juice mixture, pineapple and mandarine oranges. Pour in 9 x 13 pan and refrigerate until soft. Mix vanilla pudding according to directions. Pour over Jello mixture. Let set until firm and then cover with sweetened whipped cream.

Bazaar Potatoes

My mother in law, Theone Miles, gave this recipe to me and I have made it a lot for my family over the years. The recipe is easy to make and you can adjust how many potatoes and how much sauce you use to make it for many people.

4 to 5 russet potatoes
6 green onions, chopped
1/4 cup butter
1 tsp salt
3 Tbs flour
3 cups of milk
1 cup grated cheedar cheese
1/2 tsp. paprika

Cook potatoes with their skins on in a pot of boiling water. Cool. Pare and cube. Sprinkle with a little salt. Melt butter in a saucepan and saute green onions until tender. Add flour, salt, and milk to make a white sauce. Melt cheese in sauce. Pour this sauce over potatoes and mix well. Pour into a casserole and add a little more sauce on top. Sprinkle with paprika. Bake in a slow oven (325 degrees F. ) for 30 to 45 minutes.

Carrot Pudding

My Grandmother Olsen would make this pudding every Christmas holiday and we would look forward to eating this with a vanilla cream sauce.

9 Tbs. ground suet (you can get this from the butcher) or use 1/2 cup butter
1 cup brown sugar
1 cup grated carrots
1 cup grated potato
1 cup grated apples
1 cup raisins
1/2 cup chopped walnuts
2 eggs, beaten
1 tsp. soda dissolved in a little hot water
1/2 tsp salt
1/2 tsp allspice
1/2 tsp cloves
1 tsp nutmet
1 1/2 to 2 cups flour- to make a medium thick batter

Cream suet (butter) with brown sugar and then add the rest of the ingredients. Mix well. Put the batter into a greased mold of choice and fill only 2/3 full. Cover with foil. Place on rack in pan with 2 inches of water. Cover pan, and steam on low heat on top of stove for 2 hours. Check water level occasionally and add more, if necessary.

Never Fail Swedish Pie Crust

This is one of my favorite pie crust recipes and it turns out every time. It makes enough for 4 crusts and will keep in the refrigerator.

4 cups flour
2 cups shortening
2 tsp. salt
1 tsp baking powder
1 Tbs sugar

Blend with hands. Add:

1 egg, beaten
1/2 cup water
1 Tbs white vinegar

Blend with the first mixture. Roll out. You can handle this dough with your hands all you want and still get a flaky cryst. This will keep in the refrigerator for quite awhile if you can't use it all at once.

White Brownies

12 oz. chocolate chips
8 oz. cream cheese
2/3 cup evaporated milk
1/2 tsp. almond extract
1/2 cup walnuts
3 cups flour
1 1/2 cups sugar
1 tsp. baking powder
1/2 tsp. salt
1 cup butter
2 eggs
1/2 tsp. almond extract

Combine chips, cream cheese, and milk in saucepan. Cook until melted. Remove from heat and add 1/2 tsp almond extract and nuts. Set aside. Combine remaining ingredients and mix until coarse crumbs. Press one-half of this mixture in a greased 9 x 13 inch pan. Add the chocolate mixture. Sprinkle remaining crumbs on top. Bake at 375 for 35-40 minutes.

Strawberry Spinach Salad

1 bunch of Spinach

 1 pint of strawberries, sliced 

 Mix together in a bowl and pour dressing over top.

 Dressing: 

1/2 cup sugar

 2 Tbs. sesame seed

 1 Tbs. poppy seed

 1 1/2 tsp. minced onion

 1/4 tsp. worcestershire sauce 

1/4 tsp. paprika

 1/2 cup oil 

1/4 cup cider vinegar

 Blend until sugar dissolves

Mayonnaise

Have you ever needed to make your own Mayonnaise because you suddenly found that you were out and didn't have time to run to the store. Here is a simple recipe that will do the trick.

1/2 tsp. salt
1/2 tsp. mustard, dry
1 1/2 tsp lemon juice
1 or 2 eggs
1 cup oil

Place salt, mustard, lemon juice, 1 egg and a small amount of oil in blender container. Cover and process on high. Immediately begin to slowly pour oil into blender. If it doesn't thicken pour back into measuring cup. Put 1 egg in blender container and process again.

Pistaschio Salad

1 3 1/2 ounce pkg of pistaschio pudding
2 1/2 c. small marshmallows
1 large can of crushed pineapple (drained)
1 medium container of cool whip
1/2 cup chopped nuts

Fold dry pistaschio puddding in with cool whip. Add all other ingredients and chill.

Sarah Salad

1 head iceberg let1uce
1 head romaine lettuce
1 head red leaf lettuce
1 box frozen peas
8 strips bacon, fried and crumbled
1 8 ounce pkg sliced, pastuerized processed swiss cheese
6 green onions

Tear up lettuce. Cut cheese crosswise. Layer lettuce, then cheese, bacon, onion, and peas. On top of each layer add 3 heaping Tbs. of mayonnaise and sprinkle with salt and pepper. Gently mix as you serve.

Set Cranberry Salad

2 pkg. cherry Jello
1 can whole cranberries
2 oranges, peeled

Dissolve Jello in 1 1/2 cups boiling water. Stir in cranberries. Blend oranges in blender and add to other ingredients. Let set in fridge until ready to serve.

Blue Cheese Dressing

2 cups mayonnaise
1 1/2 cup buttermilk
1/2 tsp garlic powder
1 tsp salt
2 tsp parsley flakes
1/2 tsp onion powder
1/4 tsp black pepper
1 Tbs. dried onion flakes
1/4 cup crumbled blue cheese

Mix ingredients in bowl well. Keep refrigerated.

Sweet and Sour Dressing (low calorie)

1/3 cup lemon juice
2/3 cup water
1 tsp. sugar
salt and pepper

Sour Cream Dressing

1 cup sour cream
3 Tbs sugar
1/4 cup vinegar
1 1/2 tsp salt
1 tsp celery salt

Put in blender and blend for 1 minutes

French Dressing

In a blender, grind:
1 large onion

Add:
1 1/4 cup salad oil
1 can tomato soup
1 cup vinegar
1 Tbs. salt and pepper
1/2 tsp paprika
3/4 cup sugar
1 tsp dry mustard
1 clove garlic

Blend well. Store in refrigerator.

Fruit Salad Dressing

1/2 cup cornstarch
1 cup boiling water
2/3 cup sugar
whipping cream

Mix together all except cream. Cook until mixture is thick and transparent, about 5 minutes. Add a small amount of fruit juice drained from fruits used in salad. Do not get too thin. Whip cream and mix in to thicken. Serve with mixture of canned and fresh fruit.

Rainbow Salad

6 3-oz. packages jello, lime, lemon, orange, strawberry, cherry, black raspberry
6 oz. plain yogurt

Prepare each flavor (two layers per flavor) as below:

Mix:
1 c. boiling water
1 pkg jello
stir until jello is dissolved.

Split Jello in half:
1/2 cup of jello/water mixture and mix with 1/3 cup of yogurt
1/2 cup of jello/water mixture and mix with 3 Tbs cold water. Set this mixture aside until the first layer is set.

In a 9 x 13 inch pan pour the first layer (lime jello) and let set in freezer for 15 minutes. Then pour the next layer of lime jello on top of the first layer. Set in freezer for 15 minutes. Continue with lemon, orange, strawberry, cherry and black raspberry jello in that order. Spread Cool Whip on the final layer.

Chinese Chicken Salad

1 cut-up fryer
soy sauce
2 ounces won ton
2 ounces rice stick
8 green onions, chopped
7 Tbs sesame seeds
2 Tbs chopped almonds
1 head lettuce, coarsely shredded

Dressing
4 Tbs sugar
2 tsp salt
1 tsp MSG
1 tsp pepper
1/2 cup salad oil
2 Tbs sesame seed oil
6 Tbs rice vinegar

Marinate chicken in soy sauce, then bake until tender. Remove meat from bones and cut into bit-size pieces. Cut won ton into strips and deep-fat fry in hot oil until golden brown. Break rice stick into pieces and deep-fat fry a few seconds until rice puffs. Drain on paper toweling. Prepare dressing. Toss all ingredients together.

Save at the Grocery Store

Here are some websites where you can find some great savings tips. Go to the company websites also like Pillbury, Betty Crocker and hunt for specials and coupons. Sometimes you can find some great deals like a 5.00 coupon for a Brita pitcher. The top one is for the Portland area but I'm sure that you can find some for your area of the country or you can start your own.

http://saving4myfamily.blogspot.com/
http://couponbar.coupons.com/rss.asp
http://print.coupons.com/
http://mrsheathscoupondeals.blogspot.com/
http://www.thegrocerygame.com/
http://thecentsiblesawyer.blogspot.com/
http://www.thethriftymama.com/

When you go to the grocery store check out the ads so that you are prepared to buy at the best prices. Our favorite stores are Winco and Walmart because they offer the best prices. We also shop at Costco. However, watch the prices at Costco because they are not always the best bargains.

Sometimes the use of Manufacturer Coupons can add bucks at the grocery store if you usually do not use the item. Many times they are for prepared foods that are not as nutritionally best as cooking from scratch. You can find Manufacturer Coupons in the Sunday paper which can be purchased from Saturday night until Tuesday. Walmart has a magazine called "All You" which has a lot of manufacturer coupons.

In the Sunday paper you will also find the store ads. Sometimes the ads come out mid week. You will have to watch your paper in your area and also you might try calling and requesting the ads from the paper.

Coupons and rebates also come in the mail. Watch for leaflets and the ads they contain. However, use the addage that if you don't need it, don't buy it. Be wise about using these ads because they can reel you in and you will find out that you are buying much more than you need.

Have an email address just for couponing. You will get a lot of junk mail, but you can sort through what you want.

Overnight Layered Salad

1 medium head lettuce, torn
1/4 cup diced green pepper
1/2 cup thinly sliced green onions
1 cup sliced radishes
1/2 to 1 cup thinly sliced celery
1 cup (8 oz) water chestnuts, drained and sliced
1 1/2 to 2 cups diced chicken, turkey, shrimp or crab: OPTIONAL
1 pkg. (10 oz) frozen peas, broken apart, not cooked
abt. 2 cups salad dressing
2 tsp sugar
1 cup grated cheddar cheese and/or 1/2 cup grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
3 hard cooked eggs, chopped
3/4 lb. sliced bacon, cooked, drained and crumbled (or some imitation bacon bits)
1 or 2 tomatoes, cut in small wedges or pieces

Place lettuce in large glass bowl. top with other vegetables, sprinkling peas over top last. Spread mayonnaise completely over top, sealing to the edges. Sprinkle with sugar, then with grated cheese. Sprinkle seasoned salt and garlic over all. Cover and chill 24 hours. Before serving, sprinkle with chopped hard cooked eggs and bacon and pour tomato pieces on top. Serves 8 to 16. A section can be moved to a bowl and be tossed or just served as is. Only toss what will be eaten at that time.

Acini de Pepe Salad

1 pkg. Acini de Pepe

Cook 10 minutes, or until done, in 3 quarts boiling water, 2 tsp. salt, 1 Tbs. oil, rinse, drain, and cool.

Add:
1 20 oz. can drained crushed pineapple (save juice)
1 or 2 20 oz. cans drained chunk pineapple (save juice)
2 or 3 cans drained mandarin oranges, (discard juice)
Save 1 3/4 cups juice from pineapple. Mix into this liquid:
3/4 cups sugar
2 beaten eggs
2 1/2 Tbs flour

Stir well and cook until thickened; cool. Add cooked acini de pepe in large bowl. Seal and let stand overnight, then add: drained fruit, small pkg. colored mini marshmallows (optional), then 1 9 oz. carton of Cool Whip, and 1 cup coconut (optional). Stir well. Makes enough for 25 to 30.

Three Bean Salad

1/2 cup green pepper, chopped
1 can yellow wax beans, drained
1 can green wax beans, drained
1 can garbanzo beans, drained
1 can kidney beans, drained
1 small onion, sliced thin
2 Tbs. salad oil
1/2 t. accent
1/2 t. salt

Cover with:
3/4 cup vinegar
1/4 cup water
3/4 cups sugar(warm to dissolve syrup)

Let stand hours or overnight. Can double the syrup recipe to cover the vegetables if you don't want to stir them.

Shrimp Vegetable Salad

24 oz salad macaroni, boiled in salted water
1 cup celery, diced small
1 dozen hard boiled eggs, diced
4 cans tiny shrimp
1 diced green pepper
1 bunch green onions, chopped
12 medium radishes sliced
1/4 bunch broccoli, cut in small pieces (mainly for color)

Dressing of half mayonnaise and half salad dressing. Mix dressing into vegetables until coated, but still loose, not sticky.

Add:
3 diced tomatoes
1 cup diced mild cheese

Serve on lettuce leaf. Serves 30 to 35.

Taco Salad

3 1/2 lbs. hamburger, browned
3 cans kidney beans
2 large or 3 medium heads of lettuce
6 large tomatoes
2 lbs. cheese
1 or 2 small onions
2 large pkg. Taco flavored Corn Chips
1 can olives
1 quart of Ranch or Italian Dressing

Toss all ingredients together, or serve each ingredient in its own container and let guests serve themselves like a salad bar.

Favorite Potato Salad

6 large potatoes, cooked in jackets, cooled, peeled, and cut into 1/2 inch cubes
5 hard cooked eggs (reserve 1 egg, sliced, for garnish)
1/4 cup shredded onion (with juice) or onion powder (1/2 tsp)
1/4 cup chopped parsley
1 1/2 tsp salt
1/2 tsp pepper
paprika
mayonnaise

Mix all ingredients. Toss gently. Add enough mayonnaise to moisten and stir until well mixed. Garnish salad with reserved egg and paprika. Makes 8 to 10 servings.

Cabbage Cole Slaw

8 cups shredded cabbage
2 Tbs. lemon juice
2 Tbs. cream or canned milk
1/8 tsp pepper
2 Tbs. sugar
2 Tbs. mayonnaise
1/4 tsp. salt

Toss together and chill.

Rhea's Cole Slaw

Shred:
1 large head cabbage
1 medium onion
1 green pepper
Mix together:
1 cup sugar
1 tsp dry mustard
1 cup white vinegar
1 Tbs salt
3/4 cup oil
1/2 Tbs. celery seed
Pour over vegetables. Spoon out with slotted spoon, Keeps several days.

Cabbage and Pineapple Jello

Dissolve:
2 pkg. lemon or lime jello in
2 cups water
1 Tbs. vinegar
Add:
1 can crushed pineapple
1 1/2 cup shredded cabbage
Whip:
1 to 2 cups cream
Fold in:
1/2 cup mayonnaise or salad dressing
Pour into glass cake pan to set.

Tomato Aspic Salad

1 large pkg. lemon jello
3 cups tomato juice
1 Tbs. lemon juice
1 tsp. onion juice (or a little onion powder)
1 tsp. Worcestershire sauce (optional)
a dash of ground cloves

Heat juice and dissolve jello; stir in other ingredients. When it begins to congeal add:
1/2 cup diced green pepper
1 cup chopped celery
1 can small or broken shrimp, drained (optional)

Can put in a mold to set. Top or garnish with a mixture of whipped cream and mayonnaise or a little mayonnaise and milk in cream cheese.

Wilted Spinach Salad

Fry 6 slices of bacon until crisp with 1 tsp oil and 4 tsp sesame seeds. Break up bacon in pan.

Add:
4 tsp.sugar
4 tsp. vinegar
1 Tbs. soy sauce.

Wash and clean 1 pkg. spinach. Tear in bite size pieces. Pour hot dressing over and toss until leaves are coated.

Grape Confetti Salad

2 cups green grapes, halved and seeded if necessary
4 cups cooked rice, chilled
2 medium oranges, peeled and cut into chunks
1/2 cup blanched. slivered almonds
1/4 cup orange juice
2 Tbs. oil
1/2 tsp. grated orange peel
1/4 to 1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper

Combine grapes, rice, oranges, and almonds. Combine remaining ingredients; mix well. Pour orange juice mixture over grape-rice mixture and toss lightly. Refrigerate several hours to blend flavors, Makes 6 to 8 servings. Nice served with avocado.

Pudding Fruit Salad

1 large can pineapple chunks, drained
1 can mandarin oranges, drained
Cook and cool:
3 cups juice drained from fruit
1 pkg. vanilla pudding
1 pkg tapioca pudding
Pour over fruit and chill.
Add:
sliced bananas
fruit cocktail
pineapple chunks
mandarin oranges
any other desired fruit

Five Cup Fruit Salad

Combine the following:
1 can pineapple tidbits
1 can mandarin oranges
1 cup coconut
miniature marshmallows
1 pt. sour cream

Mix the sour cream and coconut, then other ingredients. Chill for several hours.

Low Calorie Delicious Fruit Salad

Scoop fresh frozen Orange Juice or Lemonade concentrate over any combination of the following:
1 can pineapple chunks
1 1/2 cup fresh or canned peach slices
2 cups green grapes
1 diced apple
2 or 3 sliced bananas
1 can mandarin oranges, drained
1 cup strawberries
1 fresh orange, sliced
canned pears, cut in uniform pieces
sliced nectarines
fruit cocktail
maraschino cherries

Mandarin Orange Salad

1 pkg. orange jello
1 lb. cottage cheese
1 can mandarin oranges
1 pkg. whipped topping

Sprinkle jello powder in cottage cheese. Add oranges and fold in whipped topping.

Paper Cup Frozen Salad

2 cups sour cream
2 Tbs. lemon juice
1/2 to 3/4 cup sugar
1/8 tsp salt
1 8 1/2 oz can crushed pineapple
1 banana, diced
Red food coloring to give a pink tint

Mix together the above, then lightly fold in:
1/4 c. chopped pecans
1/2 cup chopped maraschino cherries

Spoon into fluted paper muffin cups placed in muffin pans. Freeze, covered with plastic wrap. Store in freezer. Remove from freezer 15 minutes before serving to loosen paper cups. Serve on lettuce leaf.

Ella's Easy Fruit Salad

2 cups raspberry yogurt
1 (8 oz) Cool Whip

Blend, then fold in:

2 cups miniature marshmallows
2 cans chunk pineapple
1 can fruit cocktail
1 can mandarin oranges1
bottle maraschino cherries (use some to garnish top)
4 or 5 bananas
any other fruit (optional)
fresh strawberries (optional)

Raspberry or Strawberry Delight

2 6 oz. pkg. raspberry or strawberry jello
2 cups boiling water
2 10 oz pkg. frozen raspberries or strawberries
2 cups applesauce

Dissolve gelatin in boiling water. Add raspberries, stirring until thawed. Stir in applesauce. Pour in pretty bowl. Chill until set. Top with Cool Whip.

Pretty Spring Salad

1 pkg. lemon jello
1 1/2 cups boiling water
1 cup cabbage, shredded
1/8 cup green pepper, chopped
1/8 cup green onion, chopped
1/8 cup radishes, chopped
1/2 cup salad dressing

Mix jello as directed; add vegetables and chill until firm on mold. Top with salad dressing.

Salads

Considerations in Selecting a Salad Recipe:

Choose a particular salad for:

1. How it enhances the main course


2. Eye appeal, color, texture


3. Flavor, sweet, sour...is it filling, or more of an appetizer


4. Nutrition, roughage


5. Because it contains favorite ingredients that your family enjoys


6. Because it uses seasonal ingredients that are presently available


7. Considering how far ahead of serving time it can be prepared. Does it fit into your time schedule the way it has to be prepared?


8. Can you use up some leftover ingredients you have on hand?


9. How transportable the salad is: Can it be kept cold enough?


10. How long will it keep? Can it be prepared at home to take camping and keep will for several days?


11. Will it be company fare? Decide the serving utensil you will use. Will you need to double the recipe, etc.


12. Does it fit special dietary needs of your family members or of your guests?

Fresh Salads give a cook full opportunity to display her creative cooking talents. Any combination of ingredients that her mind and palate tells her will be in good taste. Here is a list of ingredients that might be used in a salad:

Fruits: raisins, apples, oranges, dates, grapefruit, prunes, pineapple, grapes, peaches, pears, plums, strawberries, raspberries, cherries, maraschino cherries.

Raw Vegetables: celery, carrots, green peppers, green onions, sweet white onions, cauliflower, zucchini, cucumbers, turnips, tomatoes, avocados, radishes, alfalfa sprouts, peas.

Cooked Vegetables: asparagus, carrots, cauliflower, onions, peas, pimiento, artichoke hearts, potatoes, beets, beans (Lima, green, wax, kidney, garbanzo).

Greens: escarole, romaine, watercress, lettuce (leaf, iceberg, bibb, boston), cabbage (green and red), curly endive.

Cheese: Roquefort, blue, Swiss, Cheddar, Parmesan, cream, cottage, feta.

Meat, Poultry, Fish: ham, turkey, salami, beef, shrimp, lobster, chicken, salmon, tuna, sardines, frankfurters, corned beef, bacon.

Nuts: walnuts, pecans, slivered almonds, peanuts, cashews, sunflower seeds.

Herbs: oregano, saffron, horseradish, curry powder, Italian herbs, salad seasonings.

Seeds: sunflower, toasted sesame, celery, caraway, dill.

Miscellaneous: water chestnuts, hard cooked eggs, olives, both ripe and green, pickles, marshmallows, macaroni, rice, pickled beets.

Lots and Lots of Brownies

I have made many delicious brownies over the years which my family has enjoyed. Kerry especially loves chocolate and therefore brownies. Here are some variations on the brownie. You can pick your favorite and enjoy.

Fudgy Brownies

1/2 cup sugar
2 Tbs. butter
2 Tbs. water
1 1/3 cup semi-sweet chocolate minichips
2 eggs
2/3 c. unsifted all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp vanilla
1/3 cup chopped nuts (optional)

Line an 8 or 9-inch square pan with aluminum foil; grease foil, set aside. Combine sugar, butter and water in saucepan, place over medium heat, stirring occasionally, until mixture voils. Remove from heat; add minichips stirring until melted.

Add eggs; beat with spoon until well blended. Combine flour, baking soda and salt; beat into chocolate mixture. Stir in vanilla and chopped nuts; pour into prepared pan.

Bake at 325 degrees for 25 to 30 minutes or until toothpick inserted in center barely comes out clean. Do not overbake, Cool. Frost with Easy Brownie Frosting and top with a pecan half. Cut into squares. Makes 20 brownies.

Easy Brownie Frosting

3 Tbs. butter, softened
3 Tbs. unsweetened cocoa
1/2 tsp. vanilla
1 1/4 cup confectioner's sugar
2 Tbs. milk

Cream butter and cocoa in small mixer bowl; add vanilla and confectioner's sugar. Blend in milk; beat until mixture reaches spreading consistency. About 1 cup. For chocomint frosting add 1/5 tsp. peppermint extract with vanilla to frosting.

Brownie Bars

Brownie Base (recipe below)
2/3 c. butter or margarine, softened
1 cup sugar
3 eggs
1 1/4 tsp. vanilla
2/3 cup unsifted all-pupose flour
1/3 cup unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt
2/3 cup coarsely chopped walnuts
Chocolate Glaze

Prepare Brownie Base; while base is cooling, prepare brownie batter. Cream butter in large mixer bowl; gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla.

Combine flour, cocoa, baking powder, and salt; blend into creamed mixture. Stir in nuts; spoon batter evenly over brownie base. Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted 1 1/2 inches from center comes out barely moist. Cool completely in pan; frost with Chocolate Glaze. Cut into 25 bars.

Brownie Base

1 c. quick-cooking rolled oats
1/2 c. unsifted all-purpose flour
1/2 cup packed brown sugar
1/4 tsp baking soda
1/4 tsp salt
6 Tbs melted butter or margarine

Combine ingredients except butter in a bowl. Stir in melted butter. Press into an even layer in greased 9x18x2 pan. Bake at 350 degrees for 10 minutes. Cool in rack 15 minutes.

Chocolate Glaze

Melt 3/4 cup semisweet chocolate minichips and 2 Tbs butter in top of double bioler over simmering water or microwave on high about 40 to 50 seconds. Stir until minichips and butter are melted. Spread over brownies.

Filled Brownies

1/2 cup butter or margarine
1/3 cup unsweetened cocoa
2 eggs
1 cup sugar
1/2 cup unsifted all purpose flour
1/4 tsp salt
1 tsp vanilla
1 cup finely chopped nuts
Creamy Filling (recipe below)
Minichip Glaze (recipe below)
1/2 c. sliced almonds or chopped nuts (optional)

Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with aluminum foil; grease foil, set aside. Melt butter or margarine in small saucepan; remove from heat. stir in cocoa until smooth. Beat eggs in small mixer bowl until foamy; gradually add sugar beating until fluffy.

Combine flour, baking powder and salt; add to egg mixture. Add chocolate-butter mixture and vanilla; blend well. Stir in nuts; evenly spread batter in prepared pan with spatula.

Bake in 350 degree oven 12 to 14 minutes. Cool completely; remove from pan onto cutting board. Remove foil; cut in half crosswise. Spread half with Creamy Filling; top with seond half. Glaze with Minichip Glaze; sprinkle with almonds or walnuts. After glaze has set cut the brownies into bars. Makes about 24 bars.

Note: Recipe can also be baked as a classic brownie in a greased 8 inch square pan at 350 degrees for 20 to 25 minutes.

Creamy Filling

1 cup confectioner's sugar
2 Tbs butter or margarine, softened
1 1/2 Tbs. milk
1/2 tsp vanilla

Combine ingredients in small bowl; beat until spreading consistency. Variations: 1) Orange, add 1/4 tsp grated orange rind and 1 or 2 drops orange food color. 2) Almond, add 1/4 tsp almond extract.

Minichip Glaze

Bring 1/4 cup sugar and 2 Tbs water to a boil in a small saucepan. Remove from heat; immediately add 1/2 cup semi-sweet cocolate minichips, stirring until melted. Spread while warm.

Favorite Marble Brownies

Cream Cheese Filling (recipe below)
1/2 cup butter
1/3 cup unsweetend cocoa
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup unsifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped nuts, optional

Prepare Cream Cheese Filling; set aside. Melt butter in a small saucepan; remove from heat. Stir in cocoa; cool. Beat eggs in a small mixer bowl until foamy. Gradually add sugar and vanilla; blend well.

Stir in flour, baking powder and salt; add chocolate mixture and nuts. Spread 2/3 of chocolate batter into a greased 9-inch square pan. Spread Cream Cheese filling over chocolate.

Drop spoonfuls of remaining chocolate batter onto cream cheese layer. Gently swirl chocolate batter into cream cheese layer with a saptula to marble. Bake at 350 degrees for 40 to 50 minutes or until brownie springs back when lightly touched in center. Cool completely in pan; cut into squares. About 20 brownies.

Cream Cheese Filling

1 pkg (3 oz.) cream cheese, softened
2 tsp. butter or margarine, softened
1/4 cup sugar
1 egg, slightly beaten
1 Tbs all purpose flour
1/2 tsp. vanilla

Blend cream cheese, butter or margarine and sugar in a small mixer bowl; beat until fluffy. Add egg, flour and vanilla. Blend well.

Minichip Blond Brownies

1/2 cup butter or margarine
1 cup packed light brown sugar
1 egg
1 tsp vanilla
1 cup unsifted all-purpose flour
1/2 tsp salt
1 cup semi-sweet chocolate minichips

Melt butter or margarine in small saucepan; stir in brown sugar. Remove from heat. Pour into small mixer bowl; cool. Beat in egg and vanilla until fluffy; add flour and salt beating just until blended; stir in minichips. Spoon into greased 8 to 9-inch square pan.

Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center barely comes out clean. Cool. Frost, if desired. Cut into 20 squares.

Edible Easter Baskets

I made these fun Easter Baskets when my children were little. They are fun for the kids to help make because they are so easy.

2 Tbs. margarine
2 Cups mini marshmallows

Heat and stir until smooth. Add

4 cups chow mein noodles

Drop spoonfuls on a cookie sheet into balls. Form nest by pressing down centers and rounding edges. (Grease hands first). Sprinkle green colored coconut in the center and add jelly beans for eggs.

Cream of Broccoli Soup

When we lived in Springville our ward had a dinner party where you go house to house for different courses. My friend Dawn Shiley gave me this recipe after we went to her house and I absolutely loved it.

1 bunch broccoli, chopped
2 (or more) small onions, chopped
1 cup water
4 cups medium white sauce
1 cup (or more) milk (optional)
2 cups cheese, grated

Bring broccoli, onion and water to a boil. Simmer until just tender, puree the broccoli mixture in a blender or food processor. Add more water, if needed, to make 4 cups. Stir in the white sauce; heat the soup to boiling. Turn down the heat and add the cheese. Stir the soup until the cheese is melted.

White Sauce
1/2 cup butter or margarine1/2 cup flour4 cups milksalt and pepperMelt the butter and stir in the flour. Add the salk and pepper to taste. Remove from the heat and gradually stir in milk. Cook over medium heat until thickened, stirring constantly.

Chicken Divan

Aunt Dixie was a good cook and I always asked her for her best recipes. One day she brought this casserole to my house and it was a big hit. My family has loved this recipe since. I would recommend cooking the chicken thoroughly before putting it into the casserole or you can even use leftover chicken or turkey cut into chunks.

2 cans of Cream of Chicken Soup
1/2 Cup of Cheese--grated
2 10-ounce packages of broccoli
1 cup of mayonaise
1/2 tsp. of curry powder
1 tsp. of lemon juice
1/2 cup of bread crumbs
1 Tbs. of melted butter
3 skinless, boneless chicken breasts,cooked and cut into chunks

Layer the broccoli and chicken in a 9 x 13 inch pan. Mix the mayonaise, soup, curry and lemon juice together and pour over the top of the chicken and broccoli. Mix the cheese, bread crumbs and melted butter. Sprinkle this on top of the casserole. Bake at 325 degrees for 1 hour and 15 minutes.

Sausage Chili

This recipe was published in the Better Homes and Gardens New Cook Book in 1976 and has become a family favorite. If you don't have a slow cooker, cooking the Chili on the stove for 20 to 25 minutes works also.

1 pound of ground beef
1 pound of bulk pork sausage
1 cup of chopped green pepper
1 large onion, chopped (1 cup)
1 cup sliced celery
1 can tomatoes (I use the ones that I have canned from the garden because they are the most flavorful)
2 15 1/2 ounce cans red kidney beans
1 1-pound can tomato paste
2 cloves of garlic, minced
2 teaspoons of chili powder
2 teaspoons of salt

In a skillet, cook the ground beef and bulk pork sausage until browned; drain off excess fat. Transfer meat mixture to a slow electric crickery cooker. Add onion, green pepper, and celery. Stir in undrained kidney beans, undrained tomatoes, tomato paste, garlic, chili powder, and salt. Cover and cook on low-heat setting for 8 to 10 hours. Makes 10 to 12 servings.

Southern Corn Bread

I love to have a bowl of homemade chili with cornbread so I included this recipe.

1 cup flour
¼ cup sugar
¾ cup corn meal
1 Tbs. baking powder
½ tsp salt
½ cup sour cream, plus ½ cup milk
1 egg
½ cup vegetable oil

Mix flour, cornmeal, sugar, baking powder, and salt in a bowl. Beat sour cream, milk, oil, and egg together in separate bowl. Pour into flour mixture, stir until just blended. Bake in lightly greased pan at 375 degrees 25 to 30 minutes.

Date Bread

At the request of my husband who missed his mother's cooking, I asked my mother-in-law Theone Miles for her recipe for date nut bread. This was one of Kerry's favorites and I think it is a good recipe also.

1 cup chopped dates
2 cups sugar
2 cups boiling water
2 TBS melted butter
4 cups sifted flour
1 tsp soda 2 tsp baking powder
½ tsp salt
3 eggs, separated
1 cup chopped nuts
2 tsp. Vanilla

Pour boiling water over dates, sugar, and butter. Sift dry ingredients, but do not add to date mixture until egg whites are beaten stiff. Then add dry ingredients, next the egg yolks, one at a time. Add the chopped nuts and vanilla. Beat well. Lastly fold in the stiffly beaten egg whites and
Pour into 2 loaf pans. Bake 1 hour at 375 degrees.

Apricot Bread

I used to bottle a lot of apricots so my mother, Joan Olsen, sent me this recipe to try. If you like apricots you will be sure to love this bread.

1 bottle apricots, drain and save syrup
½ c. shortening
2 eggs, beaten
3 TBS orange juice
2 c. flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ c. walnuts
2/3 c. sugar

Puree apricots in blender and add enough syrup to measure 1 cup. Cream together sugar, shortening and beaten eggs. Add orange juice and apricots. Add flour, baking powder, soda, salt, and nuts. Mix well. Pour into greased and floured loaf pan. Bake 350 for 40 to 45 minutes. Makes 1 loaf.

Zing Bran Muffins

My Grandmother, Bessie Olsen, gave this recipe to me. It has a lot of fiber in it and the muffins have a deep rich taste and texture. I served these at a Mother's Day brunch and they were a hit.

1 cup raisins
2 ½ c. raw bran
2 c. buttermilk
1 c. flour
1 tsp salt
1 tsp soda
½ tsp baking powder
2 eggs
½ c. Mazola oil
2 TBS sugar
½ c molasses

Add bran and buttermilk to mixing bowl. Stir in flour, soda, salt, and baking powder. Add eggs, oil, sugar, and molasses, and 2 Tbs. water. Mix all vigorously for 2 minutes. Add raisins. Fill muffin tins. Bake 400 for 25 min.

Owl Cookies

My mother sent me this recipe and we used to make these cookies at Halloween time. They are fun cookies and go fast.

¾ cup chortening (part butter or margarine)
1 cup sugar
2 eggs
1 tsp vanilla
2 ½ cups all purpose flour
1 tsp. Baking powder
1 tsp. Salt
2 square chocolate or 6 TBS cocoa mixed with 2 TBS melted butter or margarine

Mix shortening, sugar, eggs and flour thoroughly. Stir flour, baking powder and salt together. Blend in with wet mixture. Divide dough in half. Add chocolate to one half and roll out into a 12” by 9” oblong. The other half forms a roll about 8 inches long. Chill. Roll the chocolate or wrap it around the roll. Pinch seam together. Wrap with wax paper and chill one hour. Let stand at room temperature for about 10 minutes before slicing. Pinch chocolate dough to form ears for each owl face. Use two chocolate pieces for eyes and a peanut for beak. Bake on ungreased cookie sheet at 400 degrees for 8 to 10 minutes.

Cheaters Cheesecake

Are you looking for a quick easy dessert that doesn't take much time to make? Try this cheesecake and top it with cherry pie filling for an impressive dessert that people think you spent all day making. (I once won a prize for the best dessert at a ward party with this cheesecake.)

Cookie Pie Crust
8 oz. Cream cheese
1 can sweetened condensed milk
1/3 c. lemon juice
1 TBS vanilla
1 16 oz. can pie filling

Cream milk and cream cheese, then add lemon juice and vanilla. Pour into pie crust and top with your favorite pie filling.

Artichoke Spinach Dip

I went to a book club meeting once and the hostess was serving a dip like this. I had to go home and find the recipe. I found several on the internet but this is my favorite of them all. I hope you enjoy this rich creamy dip with pita chips. http://allrecipes.com/Recipe/Hot-Artichoke-Spinach-Dip/Detail.aspx

1 14 oz can artichoke hearts, drained
1/3 c. grated Romano cheese
¼ c. grated parmesan cheese
2/3 tsp minced garlic
1 10 oz pkg frozen chopped spinach
1/3 c. heavy cream
½ c. sour cream
1 c. shredded mozzarella cheese

Preheat oven to 350. Grease a 9x13 inch baking pan. In a blender place artichoke hearts, romano cheese, parmesan cheese, and garlic. Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix together spinach, heavy cream, sour cream, and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish. Bake in oven for 20-25 minutes or until cheese is melted and bubbly.

Pepernooder Danish Cookies

Hannah Marie Sandberg my Great-Grandmother made these at Christmastime and sent them to all her Grandchildren so they could play this game. I remember going to her farm for a family reunion when I was about 4 years old. There were lots of things to do and Great-Grandmother was busy cooking and taking care of the farm. We went to pick the green beans in the field and played in the barn with the kittens. (I got locked in by a sneaky cousin and was later rescued after crying forever). Then we swam in the ditch and I discovered water skeeters. It was fun to sleep in the bedroom at the top of the stairs in the huge bed and listen to the crickets at night.

1 egg
½ tsp salt
1 cup sugar
¼ cup honey
1 tsp. ginger
1 cup sour cream with 1 tsp soda mixed with ½ cup shortening
3-4 cups flour

Mix ingredients. Use enough flour to make a soft dough that will roll. Roll into thin snake like strips and cut into ½ in lengths. Bake at 350 until brown.

Peppernuts Game

Each player is given 12 peppernuts. The oldest player begins. Players keep nuts hidden under their hands or a cup. Captain puts any number from 0-12 nuts in his hand and asks each of the other players how many he has. After they guess, he shows them If any one guesses the correct number, he gets them. If a player guesses more, he deducts to the right number; if he guesses less, he adds to the number, and the number missing are given to the first player. Then the next player to the right has his turn, and it continues around the table. The one who has the most after the last player plays is the winner of the round. Five games are played to determine the grand winner. Between games, players may treat themselves to fresh peber noder from a bowl to eat – never the playing nuts. Any number may play the game.

English Toffee

Do you want something sweet and crunchy. My favorite candy is toffee, any kind of toffee and it began with my mother who made this for us during the holidays as a special treat.

1 lb. butter
2 1/2 c. white sugar
1 c. water
4 T. light corn syrup
1/3 lb. chopped fine almonds
1 one pound hershey bar
1/2 lb. nuts rolled fine (almonds)

Cover bottom of a cookie sheet 10x15 with half of the 1/2 lb of nuts rolled fine. Grate half of the Hershey bar over the nuts evenly. IN a heavy kettle cook sugar, water, syrup, butter and chopped nuts together stirring constantly until the candy thermometer reaches the crack state(mixture is very thick and forms large bubbles that burst and omit steam like a geyser).

Pour cooked syrup over the nuts and Hershey bar on cookie sheet and let stand 10 minutes. Then grate the remainder of the Hershey bar on top and sprinkle with remaining nuts. Let stand about 5 hours. Break into pieces.

Strawberry Jello Salad

Here is a family holiday tradition that we have never done without. Cherie called at Thanksgiving time to get this recipe so that she could continue the tradition. This is my mother's recipe (Joan Olsen) that she made at Christmas and Thanksgiving.

2 (3 oz) pkg. strawberry jello
1 1/2 c. boiling water
1 pkg. frozen strawberries (thawed)
1 small can crushed pineapple
1 c. mashed bananas
1/2 pint sout cream

Add all ingredients except sour cream to jello. Stir. Divide and let half set in
refeigerator. Leave other half at room temperature. When half is set, add sour cream
gently, top with other half of jello mixture. Let set in fridge 3 or 4 hours or until
well set. My mother sometimes added chopped walnuts to this salad.

Raisin Cookie Bars

Here is a recipe handed down for generations from Grandmother Bessie Olsen. My mother used to make this treat for us after school. We loved to come home to the smell of raisin bars.

4 c. flour
2 c. sugar
2 t. cinnamon
1/4 t. cloves
1 tsp salt
1 t. baking powder
1 t. soda
1 c. walnuts
Mix all dry ingredients.

In a sauce pan cook on low for 30 minutes:
3 c. water
1 c. shortening
2 c. raisins
After this mixture cools add the dry ingredients and 2 eggs.

Pour on large greased cookie sheet 17x13. Bake for 30 minutes
at 350.

When the bars are still warm glaze with the following:
2 T. Margarine
4 T. Canned Milk
1 tsp. vanilla
Mix together and add powdered sugar to make a medium paste.

Let cool. Cut into bars. These keep well in the freezer.

Basic Casserole Recipe

Do you have leftovers that you don't know what to do with? I have used this method of creative casserole cooking for years and have come up with some delicious dishes. It works every time.

PROTEIN INGREDIENTS, SELECT 1:
2 cups chopped hard-cooked egg
2 cups diced cooked chicken or turkey
2 cups diced cooked ham
2 cups cooked ground beef
2 cups diced cooked beef or pork
1 lb. fish, cooked, flaked
1 lb. shrimp, cooked
2 (6-8 oz) cans fish or seafood, flaked

STARCH INGREDIENTS, SELECT 1:
2 cups uncooked fancy pasta, cooked
1 cup uncooked long-grain white or brown rice, cooked
3 cups uncooked macaroni shells, cooked
4 cups uncooked wide or narrow egg noodles, cooked

VEGETABLE INGREDIENTS, SELECT 1 OR MORE:
1 (10 oz.) pkg. thawed frozen spinach, broccoli, green beans, Italian beans, green peas
2 cups freshly cooked onion or mushrooms
2 cups diced or sliced fresh zucchini, salted, drained

SAUCE INGREDIENTS, SELECT 1:
2 cups basic white sauce
1 (10 ½ oz) can cream soup mixed with milk to make 2 cups
1 (16 oz) can whole or stewed tomatoes with juice

FLAVOR INGREDIENTS, SELECT 1 OR MORE:
¼ cup chopped celery
¼ cup chopped onion
¼ cup sliced black olives
1 – 2 tsp. Mixed dried leaf herbs, basil, thyme, marjoram, tarragon

TOPPING/GARNISHING INGREDIENTS, SELECT 1 OR MORE:
2 Tbs. grated parmesan cheese
¼ cup shredded Swiss, Cheddar, or Monterey Jack cheese (1 oz)
¼ cup buttered bread crumbs
¼-1/2 cup canned onion rings
1 – 2 cups frozen breaded potato balls

Preheat oven to 350 degrees. Lightly butter a 2-1/2 quart casserole dish. Select and prepare a protein ingredient. Select and prepare a starch ingredient, Select and prepare 1 or more vegetable ingredients. Select and prepare a sauce ingredient. Add salt and pepper to taste. Select and prepare 1 or more flavor ingredients.

Combine all ingredients in a large bowl or in a buttered casserole. Place mixture in casserole. Top with cheese, buttered bread crumbs, onion rings, potatoes or other crisp ingredient, if desired. Bake covered 45 minutes to 1 hour or until heated through. Makes 6 servings.

Fiesta Appetizer Pie

This is a great dip for parties or just for a prelude to a Mexican meal.

3 Ripe Avocados
1 Tbs. Lemon Juice
1 8 oz. Carton Sour Cream
2 Green Onions, finely chopped
1 8 oz. jar salsa
1 cup finely shredded Monterey jack cheese (4 oz)
Tortilla Chips

In a bowl mash the avocados with the lemon juice. Spread the mixture evenly in the bottom of a 9 inch pie plate. Spread sour cream atop. Sprinkle with green onions. Spoon salsa over sour cream. Then sprinkle cheese over all. Cover and refrigerate until serving time. Serve with chips for dipping.

Sour Cream Lemon Pie

This pie is a little more difficult than the cheesecake. It comes from one of many Relief Society cooking classes that I have gone to. If you love creamy lemon try this recipe.

1 cup sugar
4 TBS corn starch
¼ cup butter
1 TBS grated lemon peel
6 TBS lemon juice
3 unbeaten egg yolks
1 ½ cups milk
1 cup sour cream

1 baked pie shell

Mix sugar, milk, cornstarch, lemon juice and lemon peel. Cook in microwave for 6 to 8 minutes (until thick). Add 3 unbeaten egg yolks and cook about 2 minutes longer. Add ¼ cup butter. Add sour cream. Cool and top with sweetened whipped cream.

Blueberry Bread

This bread is just like a pound cake bursting with blueberries. It is more like a dessert than a bread but you can enjoy it both ways.

½ cup (1 stick) unsalted butter, melted and colled to lukewarm
1 ¼ cups granulated sugar
2 eggs
2 cups flour
2 teaspoons baking powder
½ tsp. salt ½ cup milk
1 ½ cups fresh cultivated or wild blueberries, washed, picked over, and dried
Extra sugar (for sprinkling)

Set over to 350 degrees. Grease a 9 by 5 inch loaf pan. In the bowl of an electric mixer, beat the butter and sugar until fluffy. Add the eggs, one by one, beating well after each addition. Combine flour, baking powder, and salt. Add half of the flour mixture to the batter. Beat just to mix. Beat in the milk, followed by the remaining flour. Do not over beat; it is okay if there are traces of flour in the batter. Remove the beaters from the bowl and fold in the blueberries with a rubber spatula. Spoon the batter into the prepared loaf pan, smoothing the top. Sprinkle the top generously with sugar. Bake the cake for 45 to 50 minutes or until a skewer inserted into the center of the cake comes out clean. Remove the pan from the oven and set it on a wire rack for 10 minutes to cool. Turn the cake out of the pan and let it cool completely. Cut into thick slices for eating.

Whole Wheat Hot Cakes

When my children were little they woke to the nutty taste of these hot cakes drizzled with syrup or smothered with homemade raspberry or strawberry jam. These are very filling and keep you full until lunch. This recipe is from the book Wheat for Man.

1 1/2 cups of sifted whole wheat flour
1 Tbs. of baking powder
3/4 tsp. salt
1 1/2 Tbs. sugar
2 egg yolks
3 cups of whole milk
3 Tbs. oil
2 egg whites, beaten

Combine the ingredients in the order given, folding in beaten egg whites last. Bake on a lightly greased hot griddle.

Jordan Marsh Blueberry Muffins

These muffins are just like eating cake. They are moist and rich with the subtile flavor of vanilla and chock full of juicy blueberries. During the summer in the Northwest we pick bucketfuls of berries to freeze for winter but the blueberries are best when they are freshly picked.

1/2 cup of butter
1 cup of sugar
2 cups of flour
2 eggs
1/2 cup of milk
2 tsp. baking powder
1/2 tsp salt
2 1/2 cups blueberries
2 tsp. sugar, for the tops1
tsp. vanilla

Cream together the butter and sugar until fluffy. Add the eggs one at a time and mix them in until blended. Mix the dry ingredients and add alternately with milk and vanilla. Mash 1/2 cup of blueberries and add to the mixture. Add the rest of the berries whole stirring into the batter. Pile high in the muffin tins lined with paper cups, then sprinkle the sugar on top. Bake in a 375 degree oven for 30 minutes. Cool in the pan.

Basic Bread Recipe

This is the best bread recipe that I have come across in my search for the best tasting bread. Make sure that you use bread flour. I like the Gold Medal flour for bread the best. Enjoy the sweet yeasty taste of this bread and maybe divide it in half for cinnamon or orange rolls. Perhaps you would like to just make rolls for a special dinner. The variations are endless.

3 cups of warm water
2 Tbs. of yeast
1/3 cup of sugar
Add the sugar to the water and dissolve. Add the yeast and let it sit until it starts to bubble (2 or 3 minutes). To this mixture add:
7 1/2 cups of flour
1/2 cup of shortening
3/4 cup of dry milk
1 Tbs. salt
Mix together for 10 minutes. Cover and let rise until double in bulk (about 1 hour). Punch down. Shape into two loaves. Let rise again until it doubles in bulk. Bake in a 400 degree oven about 30 minutes. Remove from the pans and cool.

Dinner Rolls
Use the Basic Bread Recipe above and add 2 eggs. Let the dough rise until doubles in bulk (about 30 minutes). Roll out and shape according to desire.
PAN ROLLS: Form dough into small smooth balls. Place on greased pan. Cover; let rise in warm place, free from draft, until doubled in bulk (30-60 minutes). Bake in moderate oven 375 degrees about 15 to 20 minutes.
REFRIGERATOR ROLLS: Prepare Basic Roll Dough. Do Not Let it Rise. Place the dough in a greased bowl, turning once to grease the surface. Cover; chill at leasat 2 hours or up to 4 or 5 days. About 2 hours before serving, shape the dough as desired on floured surface. Cover the dough and let it rise until double (1 1/4 hours). Bake in a hot oven at 400 degrees 12 to 15 minutes.
PARKER HOUSE ROLLS: Roll the dough 3/8 inch thick; cut with floured 2 1/2 inch round cutter; brush with butter. Make off-center crease; fold so the top overlaps slightly; seal end edges of each roll.
CLOVERLEAF ROLLS: Place three 1-inch balls in greased muffin pan (fill half full).
JIFFY CLOVERLEAF ROLLS: In the pan snip golf ball sized pieces of dough across the top, making 2 cuts at right angles with the scissors.
CRESCENTS: Roll the dough into a 12-inch circle. Brush with melted butter. Cut into 12 pie-shaped wedges. Beginning at wide end of wedge, roll toward point. Place point down to bake. The rolls can be left straight or curve slightly.
BOWNOTS: Roll the dough in 18 x 10 inch rectangle, 1/2-inch thick. Cut strips 10 inches long, 3/4-inch wide. Roll strips lightly under fingers; loosely tie them in a knot.
BUTTER FANS: Roll the dough into a 27 x 14 inch rectangle, 1/2 inch thick. Cut crosswise in eighteen 1 1/2 inch strips. Brush with melted butter. Stack six strips; cut in 9 portions. Place cut side down in greased muffin pan.
CORKSCREW: Wrap a rope of dough 8 inches long 1/4 inch thick around a greased wooden clothespin or dowel stick. Seal the ends.
BROWN AND SERVE ROLLS: Follow the basic recipe and shpe as desired. Instead of baking the rolls in a hot oven, bake them in a slow oven (275 degrees) 20 to 40 minutes, which is a bit longer than usual. Be sure that the temperature is just 275, because that is the secret of success. When you take the rolls from the oven, they will be "platinum blond," but completely baked on the inside. When you want to serve them, remove from the refrigerator and pop them into a 450 oven. In seven minutes, they will be golden brown. You can store these rolls in the refrigerator for two weeks.

VARIATIONS: You can make a different taste to the rolls by using any one of the following:
1/4 cup of chives to dry ingredients
1/2 pound of bacon crisply fried
1/4 cup of sesame seed to dry ingredients
1/3 cup of soft butter with 1 packet of onion soup mix.
1/4 cup of onion, finely chopped and 1/3 cup of cheese, grated.

Sweet Rolls
Use the Basic Bread Recipe, adding 3 eggs and 1/4 cup of sugar.

ORANGE FILLING
6 Tbs. softened butter1 1/2 tsp. shredded orange peel1/2 cup of granulated sugar1/2 tsp. cinnamon1/2 Tbs. finely chopped candied orange peel
ORANGE ICING
2 cups of powdered sugar3 to 4 tsp. orange juice or enough to make a glaze consistency.

CINNAMON ROLLS
1/4 cup of soft butter1/2 cup sugar1/2 cup brown sugar4 tsp. cinnamon1/2 cup chopped nuts (optional)
Roll out the dough into a large rectangle and spread combined ingredients over the top of the dough. Roll into an oblong and cut with a knife. Bake at 350 degrees for 20 minutes. Cool the rolls and frost them.
For extra gooey cinnamon rolls make this caramel topping:
1 cup of brown sugar4 Tbs. of light corn syrup1/2 cup soft butter2 tsp. cinnamon
Combine all the ingredients and spread evenly over the pan. Then place the sliced rolls on top. After they are cooked, cool 1 minute; invert onto a serving plate or wire rack.

Peanut Blossoms

I asked Aunt Dixie to give me her favorite cooky recipe once. This cooky is a delicious combination of chocolate and peanut butter.

Sift together
1 3/4 c. sifted flour
1 t. soda
1/2 t. salt

Cream together
1/2 c. butter and 1/3 cup peanut butter
Gradually add
1/2 c. sugar and1/2 c. firmly paked brown sugar, creaming well.
Add 1 unbeaten egg and 1 tsp vanilla
Beat well.

Blend in the dry ingredients gradually; mix thoroughly.Shape dough into balls using a rounded teaspoonful for each.Roll balls in sugar and place on greased baking sheet.Bake at 375 for 8 minutes. Remove from oven. Top each cookie with a solid milk chocolate candy kiss (Hershey's) pressing downfirmly so the cookie cracks the cooky around the edge. Return thecookies to the oven and bake 2-5 minutes longer until golden brown.

Apple Dumplings

These are the best Apple Dumplings I have ever tasted. Aunt Dixie and Grandmother went to Williamsburg Virginia and brought this recipe back. Aunt Dixie did a class in Relief Society on her trip and presented these recipes. Try a little bit of Americana.

Pastry Crust Mix for 10 inch double crust pie.
6 whole large apples, peeled and cored (use baking apples like Jonathan, Gravenstein)
1 ½ cups sugar, divided
¾ tsp. Cinnamon, divided
¼ tsp nutmeg
6 Tbs butter, divided

Pastry Crust Mix

3 cups all-purpose flour
1 tsp salt
2 tsp sugar
1 cup shortening
Ice water

Mix the dry ingredients together. Blend in the shortening with knives or a pastry blender until the mixture is of pebbly consistency. Store it in a covered container in the refrigerator. When needed, moisten the pastry mix with enough ice water to hold the dough together when pushed lightly with a fork. Roll out on a lightly floured board or pastry cloth.

Preheat the oven to 450 F. 10 minutes before the dumplings are ready to be baked. Roll out the pastry 1/8 inch thick and cut it into six 7-inch squares. Place an apple in the center of each square. Fill the apples with a mixture of ½ cup of sugar, ½ tsp of cinnamon, ¼ tsp of nutmeg, and 2 Tbs. of butter.

Moisten the edges of the pastry with cold water and fold them up around the apples, pressing the edges together to seal firmly. Prick the pastry in several places. Chill 1 hour. Combine the remaining sugar, cinnamon, butter, and 2 cups of hot water and boil 5 minutes. Place the apples in a 9 x 12 inch baking dish and bake at 450 for 10 minutes. Reduce the heat to 350 F., pour the syrup over the apples, and bake 35 minutes, basting occasionally.