1999 Edition - Page 6 of 7

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Cucumber Salad

Terry Allen

4 - 5 cucumber, (roll & slice so every slice shows green)

1 c radish (optional)

1 t. salt

1/4 t. Accent

1 - 2 Chili peppers, chopped ( or tabasco sauce)

4 T. soy sauce

1 - 2 T Sesame Oil

1 clove garlic, crushed

2 T. sugar  

Sprinkle salt over cucumber and radish.  Toss lightly.  Let set 1/2 to 1 hour and drain (Lightly squeeze out juice).  Combine the rest of the ingredients. Pour over cucumbers.

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Burritos with Sauce

Terry Allen

6 white flour tortillas

1 lb. ground beef

1 can refried beans

Sour cream (optional)

1/2 envelope taco seasoning

1/4 cup water

shredded cheese

Salsa  

Brown ground beef.  Add 1/2 envelope taco seasoning and water - stir.  Add refried beans and mix well.  may add sour cream and salsa to taste.  Spread about 1/2 cup (more or less) meat mixture evenly over four tortilla. Sprinkle with cheese.  Roll and place in pan.  Heat in oven 'til hot and cheese melted.  I use a microwave about 5 minutes.  (There will be left over meat mixture)

Sauce -

1 T. Butter or oil

1 medium onion thinly sliced and separated into rings.

1 can chopped green chile

salt to taste

4 T cornstarch

1/2 c water

2 medium tomatos chopped (may use canned chopped tomatoes)

1 1/2 cup chicken broth (may be made with bouillon)

Saute onion, add chiles and tomatos.  Add chicken broth - simmer 10 - 15 minutes.  Thicken sauce with cornstarch and water mixture.  (May need more or less depending on juicyness of tomatoes.)   Serve as a sauce to pour over burritos.  May use Louisiana Hot Sauce to make it hotter if desired.

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Madras Curried Rice

Sister Lorie Skidmore Call

2 c. water

1 c. basmati rice

1/2 c. cooked or canned chick peas, drained

3/4 c diced carrots

3/4 c frozen peas

1/4 c. currants

1/2 c. cashews

+ extra rice leftover in the fridge, or one of my favorites, pearled barley,

(i.e. 1 1/2 c or to taste)

3/4 c Indian Curry Marinade: Troy's Natural brand (this makes a difference!

Can contact at the following address if not available at store:

Chef John Troy, 8411 Highway NC 86

Cedar Grove NC 27231)  

Bring water to a boil, add rice, cover and reduce heat to low.  Cook for 20 minutes or untl just most of the water is absorbed.  Meanwhile, spread cashew pieces evenly on a cookie sheet and toast in a 350 degree F. oven for 6 - 8 minutes or until lightly browned.  (You want crunch! May use roasted cashews.

Don't use salted if possible).  Reserve:  These are added before serving.

When rice has cooked 20 minutes, place chickpeas, carrots, and  peas on top of the rice.  Cook for an additional 5 minutes to warm the vegetables.  Add Indian Curry Marinade and currants.  Toss gently to mix.  Add additional rice or pearl barley to taste.  Add cashews.  Mix. Garnish top with 5 T. toasted coconut (optional)

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Supper, Robin-Elise Style

Lorie Skidmore Call

2 c cooked couscous

1/2 sliced green pepper

3/4 c frozen green peas

1/2 c garbanzo beans (chick peas)

1/3 c chopped onion

2 small cucumber, sliced and cut in 4ths

1/3 c. peanut oil,

2 T. Troy's Curry Marinade

1/4 c. raspberry thyme vinegar

1/4 c. soy sauce

1 egg, lightly beaten

red cabbage (optional)

Mix & Cook

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Huevos Con Chilis: Scrambled Eggs with Chili Pepper

Lorie Skidmore Call

6 eggs

3 T. milk or cream

1/4 t. salt

1/8 t. pepper

1/2 or more of a 4 oz. can diced green chilies

2 T. butter

1/4 c. chopped onion

In bowl, beat together eggs, milk, salt, and pepper.  Stir in green chilies.

Set aside.  In skillet, melt butter over medium heat.  Cook onion until soft. Add egg mixture.  Stir occasionally until done as desired. Serves 3 - 6 (May add mushrooms, tomatoes, even crumbled bacon if desired.)

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Navy Bean & Ham Soup

Lorie Skidmore Call

2 c. Navy beans

6 c. water

1/4 lb. ham, cubed

1 16 oz. can tomatoes

2 t. salt

1/2 t. pepper

1 med. onion, chopped

1 clove garlic, minced

1 c. diced celery

1 T. Worchestershire sauce

2 t. instant chicken bouillon ( I use a veg. brand)  

Sort and wash beans carefully.  Cover beans with water.  Bring to a boil,

boil 2 minutes and remove from heat. Cover and let stand one hour.  Add remaining ingredients.  Bring to a boil,reduce heat, and simmer 2 - 3 hours until tender.  Add 6 more cups of water during cooking.  Makes 10 servings.

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Lorie's Zucchini Bread

Lorie Skidmore Call

3 eggs, beaten until foamy

Add to eggs and mix well:

2 c. sugar

1 c. vegetable oil

2 c. peeled and grated raw zucchini

3 t. vanilla

Combine:

1 c. whole wheat flour

2 c. all-purpose flour

1 t. salt

1 t. baking soda

14 t. baking powder

3 t. cinnamon

1 c. filberts or walnuts, coarsely chopped.

Beat eggs until light and foamy.  Add sugar, oil, zucchini, and vanilla,

mixing lightly but well.  Combine flours, salt, soda, baking powder,

cinnamon, and add to the egg-zuchini mixture.  Stir until well blended.  Add nuts and pour into two 9"x 5" x3" loaf pans.  Bake in a pre-heated 350 degree oven for 1 hour.  Cool on rack.

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Mandarine Orange Cake

Lorie Skidmore Call

1 box yellow cake mix

1/4 t. baking powder

4 eggs

1 c. oil

1 - 11 oz. can mandarine oranges  

Mix first 4 ingredients in large mixing bowl.  Add 11 oz. can mandarine

oranges, juice and all.  Mix by hand to prevent mashing orange sections. Pour into three 8" greased and floured cake pans.  Bake at 350 degrees for 15 - 20 minutes or until done.  Cool cake according to package instructions. Fill between the 3 layers with frosting, coating top and sides.

Frosting:

1 - 20 oz. can crushed pineapple, juice and all.

1 - 3 1/4 oz. pkg. instant vanilla pudding mix

1 - 9 oz. carton non-dairy whipped topping

Mix all, fill between layers, on top and sides

keep cake refrigerated.

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Call Family English Toffee

Lorie Skidmore Call

Takes different family members to spell each other off stirring.  They don't mind, since they love the results.  This is a favorite treat my children make and give to their teachers for the New Year.

In heavy saucepan blend:

1 c. butter

1 c. sugar  

Cook on stovetop for 7 - 10 minutes until the color of light brown. 

Pour onto  greased jelly roll sheet (cookie sheet with sides)

Place 3 hershey bars on top (6 to a pack)

Will melt.  Can spread.

Sprinkle top with chopped nuts.  

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Wendy's Fresh Salsa

Sharon Stifflemire

6 - 8 ripe tomatoes - diced

1 onion - diced very well

1 can Old El Paso Jalapeno relish

1 bottle Ortega Taco Cauce

1/2 tsp ground cumin

Mix and refrigerate.  Eat with Tortilla chips

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Great Chocolate Chip Cookies

Lorie Skidmore Call

This recipe makes a particularly lovely dough that yields even round cookies. The basic dough also is a good one for experimenting with variations.

Bake at 350 degrees for 10 - 12 minutes.  Cool on wire rack.

3/4 c. sugar

1 c. brown sugar

1 c. butter

1 T. vanilla

2 eggs slightly beaten

3 c. flour

3/4 t. baking soda

3/4 t. salt

3 c. semi-sweet chocolate chips

1 c. chopped nuts

In a large bowl, combine sugars, add butter and cream together with sugar. Add vanilla, eggs, and mix together.

In a separate bowl, mix dry ingredients and add to creamed mixture.  Mix well.  The dough will be stiff.  Add the chocolate chips and nuts.

Line cookie sheets with parchment paper (or lightly grease).  Drop mounded dough on cookie sheet.  (Helps if slightly chilled.  May use a small ice cream scoop.)  Bake at 350 for 10 - 12 minutes then cool on wire rack.

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Orange Rolls (for use with bread machine)

Tammy Bomagat

Ingredients:

3/4 c. milk

1 large egg

3 c. bread flour

3 T. sugar

1/2 t. salt

4 T. butter

2 t. yeast

Orange mixture:

Grate one whole orange rind

1/2 c granulated sugar

(incorporate the orange rind and 1/2 c. granulated sugar well in a bowl and set aside)

1/4 c. butter (melted)

After dough is processed in the bread machine, roll dough into approximately a 14 by 8 inch rectangle.  Spread 1/4 c. butter onto the rectangle then sprinkle the orange/sugar mixture onto the rectangle.  Then roll the rectangle, "jell-roll" fashion.  Pinch the edges together, then slice.  Place slices into a greased baking pan and let rise for about 40 - 50 minutes or until doubled in size.  Place into preheated oven at 375 for approximately 20 - 30 minutes.

Glaze Mixture:

1 c. powdered sugar

1/4 c. butter

1 T. grated orange rind/sugar mixture

1 t. orange extract

2 t. milk

Incorporate all ingredients until well blended.  Spread over hot rolls, once out of the oven.  Cool slightly before serving.

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Strawberry - Romaine Salad

Alison Crosby

1 bunch romaine - washed and torn

1 quart fresh strawberries - sliced

1 small sweet onion, sliced

dressing: 1/2 c Helman's mayo

1/3 c. sugar

2 t. white vinegar

1/4 c milk

1 T poppyseeds  

Combine lettuce, berries and onion in a large bowl.  In a jar with a tight

lid, combine remaining ingredients.  Shake well.  Just before serving pour over salad, toss lightly.  

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Ham & Cheese Pie

Vicky Galloway

400  •  35 - 40 min.  •  Stand 5 minutes  •  Serves 6

2 cups ham chopped

1/2 cup onion, chopped

1/2 cup Green pepper, chopped (optional)

1 cup Cheddar Cheese, shredded

1 1/2 c milk

3/4 cup Bisquick Baking Mix

3 eggs

1 t. salt

1/4 t. pepper

Put your ham and cheese in the 9" glass pie pan.  Mix the remaining

ingredients together in a blender and pour over the ham and cheese.  Bake to a golden brown.

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Dolly's Pink Cement

Vicky Galloway

1 can Cherry pie filling

1 can Crushed pineapple (do not drain)

1 can Eagle brand sweetened condensed milk (can be low-fat)

1 large Cool whip Topping

Do not drain away any of the pineapple juice.  Mix everything together.

Preparation time: 5 minutes (serves 6)

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Mommy's Bar-B-Q

Vicky Galloway

1 lb. hamburger

1/2 cup catsup

3 T. Worcheshire Sauce

3 T. Vinegar

1 T. Sugar

(Double catsup for 2 lb. of hamburger) Brown ground beef.  Mix the rest of the ingredients together and add to the ground bef.  Simmer for 15 minutes. Serves 4.

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Dolly's Pineapple Casserole

Vicky Galloway

Cream together:

1/4 c. Butter                                                                             

1 c. Sugar

4  Eggs

Drain 1 (21/2 can) crushed pineapple.   Cube 5 - 6 slices of white bread. Add pineapple to cream mixture.  Stir in bread.  Pour into buttered baking dish. Bake 350 • 1 hour • Serves 6

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Peggy's Cabbage Rolls

Vicky Galloway

1 large head cabbage

2 c. rice

1 med. onion, chopped

4 stalks Celery, chopped

1 lb. sausage (salt & pepper to taste)

1 egg

Boil cabbage about 5 minutes (save water).  Mix all ingredients and roll in cabbage.  Arrange rolls tightly in pan and cover with water from the cabbage. Cook covered, about 45 minutes.  Serves 6.  

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Favorite Rice Pudding

Karen Romero

Yield: 4 servings

2 Large well beaten eggs

1/2 c Sugar

1/4 ts Salt

2 c Milk, scalded

1 1/4 c Cooked rice

1/2 c Raisins

1 ts Vanilla

1 x (dash) cinn and nutmeg

Combine eggs, sugar & salt. Gradually add milk. Add rice, raisins, spices and vanilla. Pour into 1 qt casserole. Put in shallow pan with water 1" deep. Bake slowly (325 degrees) for 1 1/2 hours or until a knife inserted in custard comes out clean.  

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Spinach Egg Drop Soup

Terry Allen

10 c. chicken broth                                         

2 - 3 cups broken spinach

2 - 3 slices fresh gingeroot                          

2 - 3 eggs, well beaten

2 - 3  1" pieces of green onion               

1 t.  sesame oil (optional)

1 t. salt                                                              

1/4 c chopped green onion

dash black pepper                                      

4T. Cornstarch & 1/2 c water

1/2 c. minced chicken

Simmer broth with ginger, green onion pieces, salt and pepper for 30 minutes (May cook chicken to be minced at this time)  Remove chicken and ginger and green onion. (Mince chicken and return to broth).  Thicken broth with cornstarch and water (adjust to taste).  May do this much ahead.  Just before serving return broth to slow boil.  Add chopped green onion.  Stir in beaten egg - use a wisk as you pour to ensure thready egg with no clumps.  Drop in spinach - stir once and serve immediately.  Spinach needs no cooking time - stems should remain crisp.  Egg will toughen if cooked long so do not add these until last minute.  May also add sesame oil now. Serves 8  

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Enchilada Das  

Yield: 4 servings

1 lb Gr beef, cook and drain

1/2 c Chopped onion

1 ts Salt

12 Flour tortillas

4 oz Taco sauce

1 c Shredded cheese

1 tb Margarine

4 tb Flour

2 Chicken bouillon cubes

1 1/2 c Water

2/3 c Sour cream

Cook beef or chicken and onion; drain off fat. Stir in salt and pepper. Spoon meat onto tortillas, then some sauce and cheese. Roll up and place seam down in buttered 13x9" pan. In saucepan, melt butter, blend in flour and chicken cubes; stir in water; cook and stir until thick. Fold in sour cream. Pour over tortillas. Bake uncovered 20 minutes. Sprinkle with cheese; bake until melted in 350 degree oven.  

Melt in Your Mouth Sugar Cookies

Sharon Stifflemire

1 c shortening

1 c vegetable oil

1 c powdered sugar

1 c granulated sugar

2 eggs

1 tsp vanilla

1 tsp cream of Tartar

1 tsp baking soda

1 tsp salt

4 cups flour

Preheat oven to 375.  Cream shortening, oil and sugars.  Add vanilla and eggs.  Beat well.  Blend in sifted dry ingredients.  Roll 1 tsp. of dough into a ball and flatten with the bottom of a glass dipped in sugar.  Bake 10 minutes and let cool.

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Tollhouse Pie

Sharon Rane

Sharon Stifflemire

Allison Crosby

(Mix with wire whisk)

1 stick butter melted

1/2 c Flour

1/2 c Brown Sugar

1/2 c Sugar

2 eggs beaten

Add:

1 c Chocolate chips

1 tsp Vanilla

1 c chopped pecans

Put mixture in 9 " unbaked pie shell.

Bake 350 for 40 minutes.  Let cool for a few minutes before cutting.  Eat

warm.

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Governor Mickelson's Ice Cream Bars

(Gov. Mickelson of South Dakota, 1989)

Yvette Knight

Chocolate coating

2 c sifted powdered sugar

1 1/2 c evaporated milk (1 12 oz can)

2/3 c semisweet chocolate chips

1/2 c butter or margarine

1 tsp vanilla

Crust

1 (1lb.) pkg. Oreos, crushed

1/2 c butter or margarine

1/2 gal. ice cream, softened

Topping

1 & 1/2 c of any one of these: peanuts, pecans, cherries, reeses pieces, M&M's, toffee bits, etc.

1)  In saucepan combine sugar, milk, choc., & 1/2 c. butter.  Bring to boil.  Gently boil 8 minutes stirring constantly.  Remove from heat.  Stir in vanilla.  Cool to room temperature.

2)  For crust, combine cookies & butter.  Pat into bottom of a 9" x 13" pan.  Press firmly in place.  Spoon icecream over crust.  Spread evenly. Sprinkle with desired topping.

3)  Pour chocolate mixture over topping.  Cover & freeze overnight.  Work quickly or ice cream will seep on top.

4)  Soften 1/2 hour in refrigerator before serving. so that you can cut into bars.  Yields about 18 - 24 bars.

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Mom's Parker House Rolls

Sharon Stifflemire

1 qt milk scalded & cooked to warm (1 can evaporated milk can be diluted to equal 1 qt milk)

1/8 lb. butter

5 Tbs. sugar

1 Tbs. salt

2 Tbs. yeast

8-9 c. flour

Mix and let dough rise twice.  Add enough flour to handle.  Roll out 1/2 "

thick.  Cut into circles and fold over once.  Let rolls rise 15-20 minutes

in a warm place.  (Brush the tops with butter when placed in pans.)  Bake at 375 degrees for 8 - 12 minutes.

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Hot Spiced Cider

Sharon Stifflemire

4 c water

4 c apple cider

2/3 c tang

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground cloves

Combine and heat but do not boil

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English Toffee

Sharon Stifflemire

2 sticks butter (not margarine)

1 c sugar

1 Tbs. Karo syrup

1 Tbs. water

3/4 c. pecans, finely chopped

Hersheys chocolate bars, grated

Boil butter, sugar, syrup, and water to "crack" stage.  Pour hot mixture

in a buttered 8" x 11" casserole dish.  Cover with a layer of grated

chocolate and a layer of finely chopped pecans.  Let candy cool in refrigerator and crack into pieces.

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Five Day Coconut Cake

Sharon Stifflemire

The night before, mix together and refrigerate:

  2 (6oz) pkg. frozen coconut

  2 c sour cream  

  2 c granulated sugar

Mix and bake (1 ) Duncan Hines Yellow cake mix with butter according to the package directions.  When cake is completely cooled, cut both layers in half and fill with the coconut-sour cream mixture.  Put plenty between layers.  (Filling will be rather runny).  Cover cake well (Tupperware cake saver works well) and refrigerate for 5 days,  Eat and enjoy!!!

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Potato Casserole

Sharon Stifflemire

1 (26 oz) pkg frozen Ore-I-da shredded potatoes

1/3 c green onions, chopped

1 can cream of mushroom soup

1 - 2 c sour cream

3/4 c milk

1/4 tsp pepper (or to taste)

1 1/2 - 2 c sharp cheddar cheese, grated

Mix together soup, sour cream, milk, onions, and pepper.  Add cheese.  Add shredded potatoes.  Put into a greased 9 x 13 casserole dish.  Cover. Bake 350 degrees about 1 hour.

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Pepper Cheese Ball

Sharon Stifflemire

2 (8oz) pkg. cream cheese, softened

1 pkg Hidden Valley Ranch Dressing Mix

Seasoned Pepper (I like McCormicks or Lowery's)

Mix cream cheese and dressing mix together until well blended.  Roll in

seasoned pepper and refrigerate.  Serve with crackers.

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Oatmeal Raisin Cookies

Sharon Stifflemire

1 c shortening

3/4 c sugar

3/4 c brown sugar, packed

1 tsp vanilla

1/2 tsp water

2 eggs

2 c flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 c oats

1 c walnuts, chopped

1 c raisins

Beat shortening and sugars together until creamy.  Add vanilla, water and eggs.   Mix well.  Sift together flour, soda, salt and cinnamon.  Add to creamed mixture.  Add oats nuts and raisins and mix thoroughly.  Drop by spoon onto cookie sheet.  Bake 375 degrees for 10 - 12 minutes.  

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Lorie's Favorite Waffle Recipe

Lorie Skidmore Call

1 3/4 c. flour

2 t. baking powder

1/2 t. salt

1 T. sugar

3 eggs

1/3 c. vegetable oil

1 1/2 c. milk  

Blend dry ingredients in mixing bowl.  In another bowl, mix liquid

ingredients.  Combine together, mixing just enough to blend  Pour 5/8 c. of batter into waffle iron for about 4 - 5 minutes until golden.  My children

love these topped with berries and/or pure maple syrup with pecan pieces.  

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Cream Cheese Pound Cake

Sharon Stifflemire

2 sticks margarine, softened

1 stick butter, softened

8 oz cream cheese, room temperature

6 eggs

3 c flour

3 c sugar

1 Tbs. vanilla

(1 tsp. orange, lemon, or almond flavorings) optional

Cream together cream cheese, margarine, and butter untl fluffy, Add sugar and vanilla, mix until fluffy.  Add eggs one at a time, alternating with flour - beginning and ending with flour.  Put in well greased 12 cup bundt pan.  Bake at 350 degrees for 1 hour and 25 minutes.

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Easy Beef Tips in Mushroom Sauce

Sharon Stifflemire

2 lbs lean chuck, cut into 1 & 1/2 inch pieces

1 can cream of mushroom soup

1 pkg. onion soup mix (Lipton)

1 c. 7-up

1 can mushrooms

Place meat in a 2-quart casserole dish.  Do not season.  Combine soup and dry soup mix and pour over the meat.  Add 7-up.  Cover and bake at 275 degrees for 4 hours.  During cooking, do not open oven door.  After 4 hours, remove from oven and let stand for 30 minutes before serving.  Serve over noodles or rice.

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Texas Chocolate Cake

Sharon Stifflemire

2 c flour

2 c sugar

1/2 tsp. salt

2 eggs

1/2 c sour cream

1 tsp. baking soda

Combine in a large bowl and beat until well mixed. Then:  Bring to a boil 2 sticks margarine, 1 c water and 4 tbs. cocoa.  Add all at once to the flour mixture (while hot). Mix and pour into a greased 9" x 13" pan.

Bake 350 degrees for 30 minutes

Icing:

Bring to a boil 1 stick margarine, 6 tbs. milk, and 4 tbs. cocoa.  Add all

at once to 1 box powdered sugar.  Add 1 tsp. vanilla and 1c chopped pecans.

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All-American Cornbread

Rita Paulukaitis

2 cups biscuit mix

1 cup half & half

1/2 tsp. baking soda

3/4 cups sugar

1 cup butter

1 cup yellow corn meal

1/2 tsp. salt

2 eggs (beaten)

Scald half and half with butter (microwave works good). Add to mixed dry ingredients. Mix in egg. Put in greased 9x13 pan. Bake at 350 for 30 minutes.

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Bank of Huntsville Teller Recipe

Rita Paulukaitis

6 cups boiling water 

2 tsp salt

1 lb. Velvetta cheese (cut in pieces) 

1 can. diced green chiles

1 stick oleo

1 & 1/2 cups grits

3 eggs (beaten)

Bring water to boil, add grits, cook till thick.  Add cheese, chiles and oleo. Stir till cheese melts. Add eggs. Butter casserole. Bake 275 degrees for 1 hour.  

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Mashed Potato Cinnamon Rolls

Karen Romero

Yield: 24 servings

2 c Mashed Potatoes

1 c Potato water

2 pk Yeast

1 tb Sugar

1 c Shortening

1 c Sugar

3 Eggs

1 tb Salt

8 c Flour

1/4 c Sugar

2 tb Cinnamon

1 c Raisins

1 x Pecans

Mix together top four ingredients and allow to rise for 1/2 hour. Meanwhile cream together shortening and sugar. Beat in eggs, salt, and enough flour (approximately 3 cups) for a soft dough. Mix with first ingredients and allow all to rise about 1 hour. Add flour until a sticky dough is formed. Roll dough thin and spread with butter, sprinkle with sugar, cinnamon, nuts, and raisins. Roll like a jelly roll and slice in 1" slices. Put on greased cookie sheet and allow to rise 1 hour or until light. Bake at 400 degrees for 15 minutes.

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Troy Pudding (or Poor Man's Pudding)

Karen Romero

Yield: 8 servings

SAUCE

3/4 c Carmelized sugar

3 c Boiling water

1/2 ts Nutmeg

1 tb Butter

BATTER

1 c Flour

1/2 c Sugar

1/2 ts Nutmeg

1 ts Baking powder

1/2 ts Salt

2 tb Butter

1/2 c Raisins, moistened

SAUCE

Heat three cups of water to boiling. The raisins for the batter can be added to the mixture for softening. Prepare the carmelized sugar by adding enough canned milk to the sugar and cooking over low heat until completely dissolved. Do Not Scorch! Pour into boiling water, along with the nutmeg and butter.

BATTER

Soften raisins in the boiling water being prepared for the sauce, and add to the remaining ingredients, along with enough of the boiling water to to make the batter about the consistency of waffle batter. Put the batter in the baking dish and pour the sauce over it. Bake at 375 degrees for 30 to 45 minutes until brown. Serve hot.

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Grape Jelly Meatballs

Karen Romero

Yield: 8 servings

2 lb Hamburger

1 Egg

12 oz Chili sauce

10 oz Grape jelly

2 tb Lemon juice

Add egg, onion, and salt to hamburger. Form into 1 1/2 inch diameter meatballs and brown in skillet. Make sauce by simmering chili sauce, jelly, and lemon juice until smooth. Simmer five more minutes, then add meatballs. Simmer combination for 20 minutes. Serve over cooked rice.

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Sweet & Sour Sausage on Rice

Karen Romero

Yield: 12 servings

1/2 c Brown sugar

1/4 c Vinegar or lemon juice

1 Green pepper

1 Tomato

1/2 c Water

1 cn Chunk pineapple with juice

2 tb Cornstarch in cold water

1/2 ts Salt

1/2 lb Smoked rolled sausage

Combine all ingredients in saucepan except sausage and cook until gravy is clear. Remove from heat and heat sausage separately. Combine and serve over hot cooked rice.

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Stevenson Apple Cake

Karen Romero

Yield: 8 servings

CAKE

2 Eggs

1/2 c Oil

2 c Flour, unsifted

2 c Sugar

2 ts Baking soda

2 ts Cinnamon

1 ts Nutmeg

1 ts Salt

1 tb Lemon juice

4 c Finely chopped apples

1 c Chopped nuts

ICING

1 Stick melted butter

1/2 c Sugar

1/2 c Brown sugar

3 tb Flour

1 c Water

1 ts Vanilla

CAKE

Beat eggs and cooking oil until well blended. Sift dry ing. Add to oil mixture, mixing thoroughly - a stiff batter. If too thick warm. Stir in apples and nuts. Turn into greased and floured 9" x 13" pan. Sprinkle lemon juice over the batter. Bake at 350 degrees. When cool frost with cream cheese frosting or icing:

ICING

Combine butter, sugars, and flour. Add water and van.

Cook until thickens. Pour over hot cake.

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Chicken Squares

Karen Romero

Yield: 4 servings

3 oz Softened cream cheese

3 tb Margarine, melted

2 c Cooked, cubed chicken

1/4 ts Salt

1/8 ts Pepper

2 tb Milk

1 tb Chopped chives or onions

1 tb Chopped pimento

1 pk Crescent rolls (8 oz)

3/4 c Seasoned croutons, crushed

Preheat oven to 350 degrees. In bowl blend in cheese and 2 T butter. Add milk, salt, and pepper. Sttir in chicken and onion and mix well. Seperate dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 c chicken mixture. Pull the 4 corners to top, twist and seal edges. Brush with butter and dip in crouton crumbs. Bake on ungreased cookie sheet for 20-25 minutes.

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Raspberry Pretzel Salad

Sharon Stifflemire

Crust:

2 c Pretzels (mashed med.)

3/4 c melted butter

3 Tbs sugar

  Mix all these ingredients.

  Press into a 9 x 13 pan.  Bake 400 degrees for 5 minutes

Filling:

1 (8oz) pkg. cream cheese

1 sm can crushed pineapple (drained)

1 c sugar

1 (9oz) cool whip

Mix cream cheese & sugar.  Add pineapple and fold in cool whip.  Spread on crust.

Syrup:

2 sm pkgs rasberry jello

2 c boiling water

2 sm pkgs frozen rasberries (thawed but not drained)

Mix above then cool to thicken.  Pour thickened syrup over filling.  Put in refrigerator and let it set up.