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Apple and Celery Appetizer Lime Frosted Punch
Baked Chicken Low Fat Chicken Chili
Barbecued Chicken Mexican Wedding Cakes
Better Than Anything Cake Mystery Hot Pudding Cake
Blender Wheat Pancakes Oatmeal Crispies
Broccoli Bake Old Time German Chocolate Cake
Broccoli Salad Opal's Lemon Meringue Pie
Brunswick Stew Orange Meringue Pie
Candy Coated Nuts Oriental Spaghetti in a Skillet
Cheese Pineapple Party Cheese Ball
Chicken & Dumplings (Pioneer Recipe) Peanut Butter Cookies
Chicken Broccoli Casserole Potato-Tomato Scallop
Chicken Sour Cream Enchiladas Pull Aparts
Chicken Tetrazzini Pumpkin Chocolate Chip Cookies
Chocolate Death Quick German Chocolate Cake Frosting
Chocolate Zucchini Cake (Bread) Royale Egg Nog(Very Easy and Good)
Coke Chicken Scalloped Potatoes
Crunchy Granola Bars Soy Sauce Chicken
Dinner in a Pumpkin Spaghetti Sauce Delight
Eggless, Milkless Spice Cake Spicy Honey Roasted Peanuts
German Apple Pancakes Tarragon Chicken Salad Sandwiches
Grape-Blueberry Salad Tortillas and Eggs
Husband's Delight Upside Down German Chocolate Cake
Jenn's Favorite Chicken Yummy Bar-B-Cue Sauce
Jiffy Orange Rolls Zucchini Nut Bread

 Lemon Bars


Orange Meringue Pie

Elven Matson


1 cup orange juice  

2 tablespoons grated orange rind

1 cup sugar

1 cup orange sections cut in pieces

2 tablespoons cornstarch

3 egg yolks, beaten

2 tablespoons lemon juice

2 tablespoons butter/margarine


Add orange juice, lemon juice, orange rind, sugar, cornstarch and softened butter to beaten eggs and beat until thick. Mix in orange sections. Topping: Beat egg whites, blend in 3 tablespoons sugar and 1/2 teaspoon cream  of tartar. Put into baked pie shell and bake in 250 degree oven until topping is golden brown.




Tortillas and Eggs

Machiel Williams


1 dozen tortillas, cut into one-inch squares

6 to 8 eggs

1 cube margarine or butter (cut in half)

1 lb. cheddar cheese, (grated)

1 pint sour cream (not imitation, at room temperature)

1 bunch green onions (chopped, use ends)

2 cans chopped olives

1 can Rosarita Enchilada Sauce (use only 3/4 of the can)


Assembly: The easiest method is to use an electric frying pan because it is the right size and has a good lid and is easy to regulate the heat. Have all ingredients ready before you begin. Melt half the butter at medium heat and add squared tortillas. Toss around and cook at medium until most of the butter is absorbed - they will be golden in color.


Push all tortillas to the very edge of the pan, leaving as large an area in the center as possible. Melt the remaining half cube of butter in the center of the pan and crack all eggs into the pan. Do not disturb until the whites of the eggs are mostly set (medium to medium low heat). After the whites are set, toss the eggs with the tortillas. Sprinkle half the green onions over the egg mixture. Drizzle the enchilada sauce over the egg and tortilla mixture. You shouldn't use the whole can or it may be too runny.


Now, an even layer of cheese, using it all. Now, the black olives. Now, the sour cream and sprinkle the last of the onions over the sour cream as a garnish. Cover for about 20 minutes, on low heat or until you are sure the cheese is melted. Turn off the heat, remove the lid and wait a couple of minutes before serving. This will make it easier to serve.




Chocolate Zucchini Cake (Bread)

Deborah Oakeson


2 & 1/2 cups flour

1/2 cup cocoa

2 & 1/2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. baking soda

3/4 cup margarine

2 cups sugar

3 eggs

2 cups zucchini, fresh

1/2 cup milk


Sift together flour, cocoa, baking powder, salt, cinnamon and baking soda. Cream margarine, sugar and eggs. Add sifted ingredients to creamed mixture. Add 1/2 cup milk and 2 cups grated zucchini. Bake in two loaf pans that have been greased and floured at 325 degrees (g;lass pan) for approximately 1 hour.




Dinner in a Pumpkin

Deborah Oakeson


1 medium pumpkin, recipe in directions

1 small onion, chopped

2 Tbl. vegetable oil

2 lbs. ham burger

2 Tbl. soy sauce

2 Tbl. brown sugar

1 can mushroom pieces

1 can cream of chicken soup

1 & 1/2 cups rice, cooked

1 can water chestnuts, sliced and drained


Cut off top of pumpkin; thoroughly clean out seeds and pulp. Paint an approximate face on front of pumpkin with permanent marking pen. Preheat oven to 350 degrees. In a large skillet, saute onion in oil until tender. Add meat and brown. Drain drippings from skillet. Stir in soy sauce, brown sugar and mushrooms. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into clean pumpkin shell. Replace pumpkin top. Place entire pumpkin, with filling, on a baking sheet. Bake 1 hour at 350 degrees or until inside meat of pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve casserole. For vegetable, scoop out cooked pumpkin and serve. Notes; usually has to cook well over an hour, but depends on size of pumpkin.




Pumpkin Chocolate Chip Cookies

Deborah Oakeson


1 cup butter or margarine, softened

2 cups sugar

2 large eggs

2 cups pumpkin, canned

2 tsp. vanilla

5 cups flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

2 tsp. nutmeg

2 tsp. cinnamon

2 cups chocolate chips

1 cup almonds diced (optional)


Preheat over to 350 degrees. Cream butter and sugar together until light and fluffy. Beat in eggs, pumpkin and vanilla. Mix flour, baking powder. baking soda, salt nutmeg and cinnamon. Add to creamed mixture; mix well. Add almonds and chocolate chips; mix thoroughly. Drop by teaspoons onto well-greased cookie sheets. Bake at 350 for 15 minutes or until lightly browned. Remove from cookie sheets while still warm. Cool on paper towels.




Baked Chicken

Deborah Oakeson


1 jar dried beef

16 slices bacon

8 boneless, skinless chicken breast halves

2 cups sour cream

2 cans cream of mushroom soup


Lay dried beef on 9x13 pan, overlapping edges. Roll strips of bacon around each breast half. Fasten with toothpicks and layer over dried beef. Mix sour cream and soup together, pour mixture over chicken. Cover, refrigerate overnight. Next day, bake at 250 degrees for 3-4 hours.




Chicken Sour Cream Enchiladas

Deborah Oakeson


2 large chicken breasts, boiled, deboned/shredded

12 ounces Monterey Jack Cheese, grated

1/4 cup chopped onion

1 can cream of chicken soup

1 can green chili peppers, chopped

1 cup sour cream


1 package tortillas


Mix together soup, thinned a little with milk, chopped green chilis and sour cream. Assemble by placing several chicken pieces on a flour tortilla. Put a spoonful of sauce over chicken and sprinkle with cheese. Roll up and place in greased casserole. Pour remaining sauce over all. Top with chopped onion and grated cheese. Bake, uncovered, at 350 degrees for 30 minutes.




Blender Wheat Pancakes

Deborah Oakeson


1 cup milk

1 cup whole wheat, uncooked

2 eggs

2 Tbl. oil

2 tsp. baking powder

2 Tbl. honey or sugar

1/2 tsp. salt


Put milk and wheat in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add and blend on low: eggs, oil, baking powder, honey and salt. Bake on hot griddle. Notes; can substitute 1/3 cup nonfat dry milk and 1 cup water for milk.




Opal's Lemon Meringue Pie

Ruth Lawson


6 Tbl. cornstarch

1 & 1/4 cups sugar

1/8 tsp. salt

2 cups very hot tap water

3 eggs, separated

3 to 4 Tbl. lemon juice (from ripe lemons)

1 Tbl. butter or margarine (melted)

6 Tbl. sugar

1/4 tsp. cream of tartar

One 9-inch baked pie shell (Pillsbury ready-made)


Use a 1 & 1/2 to 2 quart GLASS saucepan. Mix up sugar, cornstarch and salt. Stir in the hot tap water, melted butter and lemon juice. Cook in microwave on HIGH for 4 minutes. Add a little hot sugar mixture to slightly beaten egg yolks, then add the egg yolks to the rest of the hot sugar mixture. Cook in microwave on HIGH for 2 more minutes. Stir a little and pour pie filling into baked crust. To prepare meringue, allow 3 eggs whites to reach room temperature. Beat egg whites until they reach the foamy stage. Add cream of tartar. Continue beating until egg whites reach the soft peak stage. Start adding sugar, 1 teaspoon at a time. Beat mixture really good after each addition. Pile lightly on pie and gently spread with a spoon until meringue is sealed all around the edge of the crust. Bake at 325 degrees for 12 to 15 minutes or at 425 for 4 to 5 minutes.




Jenn's Favorite Chicken

Ruth Lawson


One 2 & 1/2 to 3 lb. broiler fryer

1/4 cup butter or margarine

1/2 cup flour

2 tsp. salt

1 tsp. paprika

1/2 tsp. pepper

1/2 tsp. onion or garlic salt

1 egg, beaten

1 & 1/3 cups milk

1 cup dry bread crumbs


Cut chicken into serving-size pieces. Wash and dry. Melt butter in a 13x9x2 baking pan. Mix together flour, salt, paprika, pepper and onion or garlic salt in a plastic bag. Add chicken a few pieces at a time and shake until well-coated. Combine egg and milk. Dip coated chicken in milk mixture and then into bread crumbs, being sure that each piece is coated on all sides. Arrange pieces, skin side down, in melted butter. Bake at 375 degrees for 25 minutes. Turn and continue baking for 20 minutes or until tender. Serve 4 to 6.




Brunswick Stew

Ruth Lawson


4 cups cooked meat (chopped beef stew)

2 onions, chopped

4 cups cooked corn

2 cups cooked okra

4 cups canned tomatoes

2 cups cooked lima beans

1/4 lb. butter or margarine

3 cups meat stock

Salt and pepper to taste


Mix cooked meat, vegetables, butter and seasonings with meat stock in a large heavy saucepan or Dutch oven. Cook slowly over low heat, stirring frequently to prevent scorching. Cook until thick enough to eat with a fork. Serves 10 to 12.




Coke Chicken

Ruth Lawson


1 bag of chicken thighs

Regular or Diet Coke

1 bottle BBQ sauce


Rinse chicken and pat dry. Combine BBQ sauce and equal amounts of Coke in a large skillet. Mix well and bring to a boil. Add chicken and simmer for 45 to 60 minutes or until tender. May use pork chops, too!




Pull Aparts

Ruth Lawson


1 cup crushed pecans

1 pkg. frozen dinner rolls (2 inch balls)

1 pkg. vanilla pudding (not instant)

1 tsp. cinnamon

1/4 cup light brown sugar

1 stick butter or margarine (melted)

1 cup powdered sugar

2 Tbl. milk


Spray inside of bundt cake pan with PAM. Pour 1/2 of pecans in pan. Place frozen rolls in pan. In separate bowl, mix powdered pudding, cinnamon and brown sugar, then pour over frozen rolls. Sprinkle the rest of pecans on and pour melted butter over top. Place bundt pan in cold oven overnight (to rise). In morning, TAKE PAN OUT to preheat oven to 350 degrees. Cook for 10 minutes, then cover with foil and cook for 20 more minutes. Mix powdered sugar and milk together while this is cooking. When bread is done, take from over and turn onto a plate immediately. Pour glaze over top. Hide from kids (in microwave, under bed, upstairs closet, etc.).




Soy Sauce Chicken

Ruth Lawson


4 lbs. chicken pieces (I use thighs)

Large bottle of soy sauce


Put chicken in big stew pot. Cover with water and add soy sauce. Bring to a boil, then turn down to a simmer. Let cook for 3 hours or more. (It gets very tender.) Serve with rice -- yummy!




Broccoli Salad

Kim Currier


2 pkgs. fresh broccoli

1 pkg. golden raisins

1 jar bacon bits

1 pkg. shredded cheddar

1 jar Miracle Whip (use large jar, but use 3/4 of it)

2 to 4 Tbl. apple cider vinegar

1 tsp. garlic powder


Cur flowers off of broccoli. Add next 3 ingredients. Mix dressing, vinegar, and garlic up together and mix in with broccoli mix. Refrigerate for a couple of hours or it you are real hungry, go ahead and eat!




Chicken Broccoli Casserole

Julie Calderwood & Sharon Stifflemire


Two 10-oz. pkgs. frozen broccoli spears, cooked

2 whole chicken breasts, cooked and cut up

2 can cream of chicken soup

1 cup mayonnaise

1 Tbl. lemon juice

1/2 tsp. curry powder

1/4 cup fresh minced onion

1 cup stuffing mix (Pepperidge Farms)

4 Tbl. butter


Combine soup, mayonnaise, onion, curry powder and lemon juice. Butter a 9x14 inch casserole dish. Place cooked broccoli spears on bottom and place cut-up cooked chicken on top of broccoli. Pour soup mixture over chicken. Melt butter and toss stuffing mix with the butter. Sprinkle over mixture. Sprinkle grated parmesan cheese on top. Bake 350 degrees for 30 minutes. Serves 6 to 8.




Chicken and Dumplings (Pioneer Recipe)

Julie Calderwood


Soup (best doubled):

1 chicken, boiled

2 onions, diced

1 Tbl. salt

1/4 cup butter

1/4 cup flour


Dumplings (don't double):

1 & 1./2 cups flour

3/4 tsp. salt

2 tsp. baking powder

3/4 cup milk

3 Tbl. melted butter


Cook chicken, onion and salt until tender. Skim the fat. Remove meat from bones. In a separate pan, melt butter, add 1.4 cup flour and add 4 cups broth and cook until thick. For dumplings: sift together all dry ingredients, add milk and butter to form dough. Drop dumplings by spoonfuls into hot soup. Cook 15 minutes or until the dumplings float to the top of the soup. Dumplings are great using wheat flour, but soup is best with white flour.


Variations: Cheese Dumplings - Add 1/4 cup shredded sharp cheese to the dry ingredients. Herb Dumplings - Add 1/2 tsp. (such as dried sage leaves, celery seed or dried thyme leaves) to the dry ingredients. Parsley Dumplings - Add 3 Tbl. snipped parsley or chives to the dry ingredients.




Zucchini Nut Bread

Julie Calderwood


3 cups flour

1 & 1/2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

3 eggs

2 cups sugar

1 cup cooking oil

1 Tbl. vanilla

2 cups grated zucchini

1/2 cup chopped walnuts

1 tsp. flour


Sift together flour, cinnamon, salt, baking soda and baking powder. Beat eggs. Add sugar and oil, mixing well. Add vanilla and dry ingredients. Stir in zucchini. Combine walnuts with 1 tsp. flour and stir into batter. Pour into 2 greased (shortening and flour) loaf pans. Bake at 350 degrees for 1 hour. Yield: 2 loaves. Note: Fill pans no more than 2/3 full.




Jiffy Orange Rolls

Julie Calderwood


Place at angle in greased Bundt pan two cans buttermilk biscuits. Boil together 1 minute:


3/4 cup sugar

3/4 cup oleo

1 Tbl. orange juice

1 Tbl. grated orange juice peel


Pour over rolls. Bake at 400 degrees for 20 minutes. Turn out of pan and serve. You can make a glaze and pour over turned-out rolls.




Yummy Bar-B-Cue Sauce

Julie Calderwood


1/2 cup ketchup

1 tsp. mustard

2 Tbl. relish

2 tsp. vinegar

1 tsp. sugar


1 & 1/2 tsp. Worcestershire sauce

Chopped onion


Add 1 pound cooked ground hamburger and make "Sloppy Joes."




Grape-Blueberry Salad

Julie Calderwood


1 can blueberry pie filling

2 small pkgs. grape Jell-O

2 cups boiling water

1 small can crushed pineapple


Mix together and congeal. Topping:


8 oz. cream cheese

8 oz. sour cream

1/2 tsp. vanilla

1/2 cup sugar

1/2 cup pecans


Mix and spread over top.




Scalloped Potatoes

Julie Calderwood


1 can Campbell's cream of celery soup

1/3 cup milk

4 cups thinly sliced potatoes

1/2 cup thinly sliced onion

1 cup shredded sharp cheddar cheese

1 Tbl. butter or margarine


Blend soup, milk and dash of pepper. In buttered 1 & 1/2 quart casserole, arrange alternate layers of potatoes, onions, soup mixture and cheese. Dot top with butter; sprinkle with paprika. Cover; bake at 375 degrees for 1 hour. Uncover; bake 15 minutes more or until done. Makes about 4 cups.




Barbecued Chicken

Julie Calderwood


1 frying chicken, cut up

1 medium onion

2 tsp. oil

2 Tbl. vinegar

2 Tbl. brown sugar

1/4 cup lemon juice

1 cup catsup

3 Tbl. Worcestershire sauce

1/2 Tbl. mustard

1 cup water

1/2 cup celery

Salt and pepper


Brown chicken, onion and celery. Add remaining ingredients. Simmer 30 minutes. Pour over chicken, bake in slow oven at 325 degrees for 1 hour.




Husband's Delight

Julie Calderwood


1 lb. ground beef

1 garlic clove or salt

1 tsp. sugar

Pepper to taste

2 cans tomato sauce

5 scallions (spring onions)

One (8 oz.) pkg. small noodles

1/2 cup grated cheddar cheese

1 small pkg. cream cheese

1 carton plain yogurt


Brown beef and drain; add garlic, pepper, sugar and tomato sauce. Cover and simmer about 15 minutes. Cook noodles and drain. Finely chop tops and bottoms of scallions and mix with cream cheese and yogurt. Layer noodles, meat sauce, cream cheese mixture and grated cheese in 2-quart baking dish, ending with cheese on top. Bake about 20 minutes to heat thoroughly at 350 degrees. Best mixed the day before. Serves 8 with seconds. Freezes well.  




Broccoli Bake

Julie Calderwood


Two 10-oz. pkgs. broccoli spears

One 10-oz. can cream of mushroom soup

One 3-oz. pkg. cream cheese


Cook broccoli. Drain well; place in 1 & 1/2 quart casserole. Blend cream cheese and soup until smooth. Pour over broccoli. Bale in 350 degree oven for 15-20 minutes. 6 to 8 servings.




Chicken Tetrazzini

Julie Calderwood


1 medium onion, chopped

1/4 cup chopped celery

3 Tbl. butter

2 cups cooked chicken, diced

6 oz. (about 1 & 1/2 cups) spaghetti, uncooked and broken into pieces

One (10 & 1/2 oz.) can cream of chicken soup, undiluted

2 & 1/2 cups chicken broth or bouillon

1 tsp. lemon juice

1/4 tsp. pepper

Pinch of nutmeg

One (3 oz.) can sliced mushrooms, drained


Saute onion and celery in butter in Dutch oven until crisp-tender. Arrange chicken in layer over vegetables; add spaghetti, making certain all of spaghetti is moistened. Sprinkle mushrooms over top. Cover and bring to a boil; reduce heat and simmer, stirring constantly (15 to 20 minutes), until spaghetti is tender. Garnish with Parmesan cheese and paprika.




Better Than Anything Cake

Julie Calderwood


1 box Duncan Hines butter cake mix (yellow)

1 (8 oz.) pkg. chocolate chips (sweet)

1 (8 oz.) pkg. pecans, chopped

1 box instant French vanilla pudding

1/2 box German chocolate (unsweetened), grated

1 (8 oz.) carton sour cream

1/2 cup Wesson oil

1/2 cup milk (sweet)

4 eggs

1 stick butter or margarine


Icing: 1 (8 oz.) pkg. cream cheese (room temperature)

1 box confectioner's sugar

1 tsp. vanilla

Nuts and coconut (optional)


Mix all ingredients in cake mix and mix. Pour in greased and floured tub or Bundt pan; bake 1 hour at 350 degrees or until done. Icing: cream cheese and sugar until smooth; add vanilla, nuts and coconut.




Mystery Hot Pudding Cake

Julie Calderwood


1 cup sifted all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

3/4 cup sugar

2 Tbl. cocoa

1/2 cup milk

2 Tbl. shortening, melted

1 cup chopped nuts

1 cup brown sugar, packed

1/3 cup cocoa

1 & 3/4 cup hot water

1 tsp. vanilla


A rich-tasting fudge dessert, easy to make and very inexpensive. The sauce forms a pudding over the cake while baking. Sift together into bowl - flour, baking powder, salt and cocoa; stir in milk and shortening, melted. Blend in chopped nuts. Spread in 9-inch square pan. Sprinkle with mixture of brown sugar and cocoa. Pour over entire batter, 1 and 3/4 cups hot water. Add vanilla to hot water before pouring over batter. Bake at 350 degrees (moderate oven) for about 45 minutes. Makes about 9 servings.


During baking, cake mixture rises to top and chocolate sauce settles to bottom. Invert squares of pudding on dessert plates. Dip sauce from pan over each serving or the entire pudding can be inverted in a deep serving platter. Serve warm, with or without whipping cream on top.




Crunchy Granola Bars

Jeanne Matson


Stir together and warm in double boiler:

1/2 cup crunchy peanut butter

2Tbl. honey

1 tsp. lemon juice


Add and mix well:

1 & 1/4 cups granola with dates


Roll into balls or press to a lightly greased 8x8 pan. Cut into squares after drying until firm or in a low oven at 120 degrees with the door open.




German Apple Pancakes

Jeanne Matson


Pancake: 3 large eggs

3/4 cup milk

3/4 cup flour

1/2 tsp. salt

1 & 1/2 Tbl. butter

1/2 cup thinly sliced apples


Filling: 1 lb. tart, fresh apples

1/4 cup butter, melted

Nutmeg and cinnamon

1/4 cup sugar


Preheat oven to 400 degrees. Beat together eggs, flour, milk and salt until smooth. Add sliced apples. In iron (or heavy) skillet, melt 1 & 1/2 Tbl. butter. When very hot, pour in batter and put in oven. Lower oven temperature to 350 degrees after 15 minutes and continue baking for another 10 minutes. During the first 10 minutes, pancake my puff up in large bubbles. If it does, pierce them. Prepare filling while pancake bakes.


Peel apples and thinly slice. Saute them in 1/4 cup butter and 1/4 cup sugar. Season to taste with nutmeg and cinnamon. When pancake is done, put filling on ONE side and fold over top of pancake. Dust with powdered sugar.




Potato-Tomato Scallop

Jeanne Matson


Combine: 2 Tbl. bacon bits

One (5 & 1/2 oz.) box scalloped potatoes and sauce mix

2 envelopes instant tomato soup

2 cups boiling water

1/4 tsp. oregano leaves


Simmer slowly for 20-30 minutes.




Spaghetti Sauce Delight

Jeanne Matson


1/4 cup olive oil

1/2 cup butter

1 cup finely chopped onions

1 lb. ground beef

4 strips finely chopped bacon

4 cloves garlic, minced

3 Tbl. fresh parsley chopped fine

1 Tbl. salt

Fresh ground black pepper

1 tsp. dry crushed red pepper

1 can or cup of canned tomatoes or juice

1 cup tomato paste

1 carrot, chopped fine

2 stalks celery, chopped fine


Cook onions, celery and carrots with ground beef until beef is cooked.. Add other ingredients and simmer for 1 to 2 hours. Put over angel hair or regular cooked spaghetti noodles.




Tarragon Chicken Salad Sandwiches

Jaynne Matson


1 & 1/4 lbs. boneless, skinless chicken breasts, cooked

1 cup thinly sliced celery

1 cup seedless red or green grapes cut in halves

1/2 cup raisins

1/2 cup plain nonfat yogurt

1/4 cup reduced fat mayonnaise or salad dressing

2 Tbl. finely chopped onion

2 Tbl. minced fresh tarragon

1/2 tsp. salt

1/8 tsp. white pepper

6 lettuce leaves

6 whole wheat buns, split [pita has less calories] **


1. Cut cooked chicken into 1/2 inch pieces. 2. Combine chicken, celery, grapes and raisins. 3. In a separate bowl, combine yogurt, mayo, onions, tarragon, salt and pepper. 4. Spoon over chicken mixture, mix lightly. 5. Put lettuce leaf in bun and spoon into buns. 6 servings with 353 calories per serving.




Oriental Spaghetti in a Skillet

Jaynne Matson


1. If any chicken to cook or beef or shrimp, do so now and set aside. 2. Two cups each of chicken broth and water (1 bouillon cube per cup water works great!!). Add and bring to a boil: 1/2 tsp. garlic powder, 1 tsp. ginger and 2 tsp. soy sauce. 3. Break into three sections 8 oz. package of thin spaghetti. Add to skillet and cook 6 minutes until sauce thickens a little and spaghetti is limp, stirring often. 4. Add 2 cups oriental vegetables (frozen - doesn't need to thaw first). Return to boil and cook covered for 6 to 8 minutes until spaghetti is done and liquid is mostly gone, but still saucy. 5. Add 1 & 1/2 cups shredded chicken, beef or shrimp (ham or pork works well, too, but add 2 cups instead of 1 & 1/2). 6. Serve, then sprinkle top with 2 Tbl. scallions/green onions, if desired. This is yummy and quick to make.




Apple and Celery Appetizer

Jaynne Matson


2 crisp apples, cubed with peelings

1 cup celery, shopped (2-3 stalks)

2 Tbl. plain yogurt (optional or lowfat apple cinnamon works great)

Pinch of nutmeg

Salt and pepper to taste

3/4 cup of dates (dry already cubed) or soak soft, then chop

4 Tbl. toasted coconut


Mix ingredients, serve immediately with coconut as topping. Yum.


For a variety, use oranges instead of apples. Green apples are best in sugar and lower in fat. (I use red delicious which works well.)




Eggless, Milkless Spice Cake

Jaynne Matson


1 cup water

2 cups seeded raisins

1 cup packed brown sugar

1/3 cup butter

1/2 tsp. each allspice and cinnamon

1/2 tsp. salt

1/8 tsp. nutmeg

2 cups flour, sifted twice

1 tsp. baking powder

1 tsp. soda

One 7-inch tube pan


Boil first 7 ingredients for 3 minutes and cool. Sift flour, baking powder and soda together, then stir with other ingredients until smooth. Add 1 cup chopped almonds. Grease tube pan; pour in batter and bake at 325 degrees for 1 hour or more.




Spicy Honey Roasted Peanuts

Jaynne Matson


2 Tbl. melted butter

2 Tbl. honey

2 tsp. minced garlic

1 tsp. red pepper

1 tsp. ginger

1 tsp. salt

1 lb. raw peanuts


Preheat oven to 325 degrees, mix all except nuts. Add nuts and stir until well coated. Put into a shallow pan, roast 25 minutes. Stir once or twice. Cool. Store in airtight container.




Quick German Chocolate Cake Frosting

Jaynne Matson


1 cup evaporated milk

1 stick butter, melted

3 egg yolks

1 cup sugar

1 tsp. vanilla

1 & 1/3 cups coconut

1 cup chopped pecans




Old Time German Chocolate Cake

Jaynne Matson


3 (9 inch) pans, prepared

1 bar Baker's chocolate

2 cups sugar

1/2 cup water

1 cup margarine

4 egg yolks and whites, separated

1 tsp. vanilla

2 & 1/2 cups flour

1 tsp. soda

1 tsp. salt

1 cup buttermilk


Beat egg whites, set aside. Heat water, add chocolate. Stir until dissolved, set aside. Mix sugar and margarine; add remaining dry ingredients. Mix chocolate water mix with beaten egg yolks, buttermilk and vanilla. Mix wet and dry together until smooth. Fold in beaten egg whites. Pour into prepared pans. Bake at 350 degrees for 35 minutes. Cool. Spread with frosting.




Upside Down German Chocolate Cake

Jaynne Matson


1 cup pecans, chopped

1 cup coconut

1 German Chocolate cake mix

1 (8 oz.) pkg. cream cheese

1/2 butter, softened

1/2 cup powdered sugar


Spread pecans and coconut in bottom of greased 9x13 pan. Mix German Chocolate cake according to package directions and pour over pecans and coconut. Cream together cheese, butter, and sugar. Pour over cake. Bake at 350 degrees for 45 minutes. When removed, it will be wiggley. Let stand for 30 minutes to cool, turn over on cookie sheet and cut.  




Peanut Butter Cookies

Ruth Lawson


1 cup shortening

1 cup granulated sugar

1 cup brown sugar, firmly packed

1 cup peanut butter

2 eggs, beaten

1 tsp. vanilla

3 cups flour

2 tsp. soda

1/8 tsp. salt


Cream shortening and sugar by beating the shortening until smooth and fluffy and then gradually adding the sugar, beating well after each addition. Continue beating until light and fluffy. Add peanut butter and beat until well-blended. Add eggs and vanilla and stir until well-blended. Sift together the flour, soda and salt. Add gradually to sugar mixture, mixing well after each addition. Cover and chill for 2 hours. Shape dough into 1-inch balls. Place about 3 inches apart on greased cookie sheet. Flatten by making a crisscross design with a fork dipped in sugar. Bake at 375 degrees for 10 minutes or until lightly browned. Cool on a rack. 6 to 7 dozen.




Oatmeal Crispies

Phyllis Cox


1 cup softened butter

1 cup brown sugar

1 cup granulated sugar

2 eggs, beaten

1 tsp. vanilla

1 & 1/2 cups flour

1 tsp. salt

1 tsp. baking soda

3 cups oatmeal

1/2 cup chopped walnuts


Cream butter and sugars. Add eggs and vanilla. Beat well. Add flour, salt and baking soda. Mix well. Stir in oatmeal and nits. Dough will be thick. Form into rolls 2 - 2 & 1/2 inches in diameter. Chill well. Cut 1/4 inch thick and bake for 10 minutes at 350 degrees on ungreased cookie sheet. Cookie wil be a little soft when removed from oven, but will become crispier as they cool. Makes about 5 & 1/2 dozen cookies. These make wonderful ice cream sandwiches!




Low Fat Chicken Chili

Phyllis Cox


Chopped chicken

1 lb. Great Northern beans (dry)

1 clove garlic

2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. red pepper

1 tsp. cumin

1 fresh shopped tomato (no canned!) (chop finely)

1 jalapeno pepper, minced

1 large chopped onion

1 tsp. oregano

1 bay leaf


Combine all ingredients with water. Simmer until beans are tender. Remove bay leaf when done. Omit red pepper, if milder chili is desired.




Chocolate Death

By Terry Morgan


1 pkg. chocolate cake mix (I use Pillsbury Plus Devil's Food)

8 oz. cream cheese, softened

1/2 cup sugar

1 egg

dash of salt

1 cup (6 oz.) semi-sweet chocolate chips


Prepare cake mix according to package directions. Pour into 13x9 pan or make into cupcakes. Set aside.


Mix cream cheese, sugar, egg and salt. Stir in chocolate chips. If making cupcakes, drop a spoonful into each cupcake. If making a sheet cake, drop by spoonfuls on top of batter.


Bake according to package instructions, adding about 5 minutes of baking time.


Cool and frost. Frosting:


1/2 cup butter, softened

4 oz. cream cheese, softened

1 tsp. pure vanilla

3/4 to 1 cup cocoa

1 box confectioner's sugar (1 lb.)

Up to 1/4 cup milk


Mix cream cheese and butter. Add the other ingredients, being careful to add milk a little at a time so the frosting does not get too soft. Mix well. Frost cooled cake or cupcakes.


Variations: This recipe works very well with a German chocolate cake mix and frosted with coconut pecan frosting. This also works well as a chocolate mint cake: add 1 & 1/2 tsp. mint flavoring to cake batter, use cut up Andes candies instead of chocolate chips and add some green food color to the cream cheese filling then add 1 & 1/2 tsp. mint flavoring to frosting.




Cheese Pineapple

Barbara Reese


1 1/2 pounds (6 cups) sharp cheddar cheese, grated

1/2 pound (2 cups) swiss cheese, grated

1 8oz, package cream cheese, softened

1/4 pound bleu cheese, crumbled

1/2 cup butter or margarine, softened

1/2 cup apple juice

2 tablespoons lemon juice

1 tablespoon worcestershire sauce

whole cloves


1 leafy crown from a large fresh pineapple


Day ahead of serving: Combine cheeses with butter or margarine in the large bowl of an electric mixer.  Slowly beat in apple and lemon juices and worcestershire sauce.  Continue mixing, scraping down sides of bowl often, for 5 minutes or until well blended.  Cover and chill several hours or until firm enough to handle. Shape cheese mixture with your hands into a "standing pineapple" on a plate.  Flatten top and cover all with foil or waxed paper.  Chill several hours or until very firm.  Allow ample time for the following:  Before serving, mark cheese with the tip of a teaspoon or toothpick to resemble a pineapple. This requires  crisscross lines that form diamond shapes. Center each diamond with a whole clove and lightly sprinkle cheese with paprika Lift mold onto a serving plate with a spatula. Place pineapple crown on top of cheese; hold in place with several

toothpicks, if needed. Surround with various crackers and parsley. Note: Slices of pimento-stuffed olives may be supstituted for the cloves. Makes 50 servings, about 150 calories each.




Royale Egg Nog(Very Easy and Good)

Barbara Reese



1 qt (no alcohol) cold eggnog

1 pt. vanilla ice cream and 

1/2 t rum extract.  


Blend thoroughly. Pour into punch bowl; top with whipped

cream and dash of nutmeg.  Makes 10 - 12 servings.




Mexican Wedding Cakes

Barbara Reese


1/2 lb. butter, creamed well

1/4 cup gran. sugar

2 c flour

1 c nuts chopped

1 t. vanilla


Mix roll into balls. Bake 20 minures at 350 degrees roll in powdered sugar.




Candy Coated Nuts

Barbara Reese


Butter sides of heavy 1 qt saucepan.  In it, mix 1 c brown sugar, 1/2 c

granulated sugar, and 1/2 c dairy sour cream.  Stir till sugar melts.  Cook

to soft ball stage (236 degrees).  Add 1 t vanilla; beat till mixture

begins to thicken.  Add 2 1/2 c. nuts (pecans or walnuts); stir till well

coated.  Turn out on greased platter; break in to pieces.




Lime Frosted Punch

Barbara Reese


4 c pineapple-grapefruit juice

2/3 c lemon juice

2 qts cold water

3 1/2 oz envelopes unsweetened kool-ade

2 c sugar

2 pints lime sherbert

4 7 oz bottles sprite, or 7-up


In punch powl, combine cold juice, water, soft drink powder, and sugar.

Stir till sugar and powder is dissolved.  Top with large spoons of

sherbert.  Carefully pour in carbonated beverage.  Serves 30 to 35.




Party Cheese Ball

Barbara Reese


2 8 oz packgs. cream cheese

2 cups shredded sharp cheddar cheese

1 T ea. chopped pimento & onion

2 t worcestershire sauce

1 t lemon juice

Finely chopped pecans


Combine softened cream cheese & cheddar cheese, mixing till well blended.

Add remaining ingredients; mix well. Chill. Shape into ball; roll in

chopped nuts. Refrigerate. Serve with crackers




Lemon Bars

Barbara Reese


1/3 c butter softened

1 pkg Betty Crocker Sunkist Lemon Cake mix

3 eggs

1 cup gran sugar

1/2 t baking powder

1/4 t salt

2 t. grated lemon peel

1/4 c lemon juice


Mix 1 egg, butter and dry cake mix until crumbly; reserve 1 cup.  Pat

remaining mixture lightly into 13 x 9 x 2 inch pan,  ungreased.  Bake 12 to

15 min. or until lightly brown

Beat 2 eggs, gran sugar, baking powder, salt, lemon peel and juice with

rotary beater until light and foamy.  Pour ovr hot crust; sprinkle with

reserved crumb mix.  Bake about 15 minutes.  or until light brown.

Sprinkle with powdered sugar cool.  Cut into bars.  

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