Christmas Recipes

Southern Pecan Crusted Chicken
4 boneless, skinless chicken breast halves
1/3 cup buttermilk
1 egg
1 cup Chicken Stuffing Mix
1/2 cup Chopped Pecans
3 tablespoons Oil

What You Do
Place chicken in large resealable plastic freezer bag; seal. Flatten chicken to 1/2 inch using meat mallet or rolling pin.
In small bowl combine buttermilk and egg, stir well. Add mixture to chicken, let stand at least 10 minutes.
In shallow dish combine stuffing mix and pecans. Remove chicken from bag; discard remaining buttermilk mixture. Dip chicken into stuffing mixture, coating evenly, pressing down slightly.
Heat oil in large nonstick skillet over medium heat until hot; add chicken. Cook chicken 7 to 8 minutes or until golden brown and no longer pink, turning once, covering during last 2 minutes of cooking time.

Popcorn Balls
3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners' sugar
1 cup marshmallows
5 quarts plain popped popcorn

In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

Broiled Scallops
1 1/2 pounds bay scallops
1 tablespoon garlic salt
2 tablespoons butter, melted
2 tablespoons lemon juice

Turn broiler on.
Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

Brown and Wild Rice Pilaf with Hazelnuts
5 tablespoons butter
1 small onion, chopped
1 celery stalk, chopped
2 carrots, peeled and chopped
4 ounces fresh mushrooms, sliced
1/2 cup uncooked brown rice
1/2 cup uncooked wild rice
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups chicken broth
1/2 cup coarsely chopped hazelnuts

In a large skillet, melt 1/4 cup butter over medium heat. Add vegetables and cook, stirring occasionally, for 5 minutes or until tender.
Add both types of rice, poultry seasoning, salt, pepper and chicken broth. Heat to boiling. Reduce heat, cover tightly and simmer 45 minutes or until rice is tender.
Meanwhile, melt remaining butter in small skillet over medium heat. Cook nuts in butter, stirring constantly, until brown and fragrant. Remove from skillet.
Just before serving, stir in hazelnuts.


Chocolate Rum Balls II
3 (1 ounce) squares unsweetened baking chocolate
1 cup almonds
1 (3 ounce) package cream cheese
1 cup confectioners' sugar
1 teaspoon instant coffee granules
1/4 cup rum
1/2 cup chocolate sprinkles (jimmies)

In the microwave or in a bowl over simmering water, melt chocolate, stirring occasionally until smooth.
Process the almonds in a food processor. Transfer to a medium bowl and stir in the cream cheese, confectioners' sugar, instant coffee and rum. Blend in the melted chocolate. If dough is too soft to form balls, chill for 1 hour.
Roll dough into 1 inch balls. Roll the balls in the chocolate sprinkles. Store in a covered container in the refrigerator until serving time.

Chocomint Hot Toddy
1 fluid ounce coffee flavored liqueur
1 fluid ounce peppermint schnapps
6 fluid ounces boiling water
1 (1 ounce) envelope instant hot chocolate mix
whipped cream for garnish
shaved semisweet chocolate, for garnish

In a large mug, mix the coffee flavored liqueur and peppermint schnapps. Pour in the boiling water, and stir in the hot chocolate mix until well blended. Top with whipped cream and chocolate shavings.

Cookie in a Jar
1/2 cup white chocolate chips
1/2 cup crispy rice cereal
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup semisweet chocolate chips
1/2 cup rolled oats
1/2 cup white sugar

In a 1 quart jar, layer the ingredients in the order listed. Pack down firmly after each addition.
Attach a tag with the following instructions: Cookie in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1/2 cup margarine until light and fluffy. Mix in 1 egg and 2 tablespoons water. Add the entire contents of the jar, and stir until well blended. Drop by rounded spoonfuls onto an ungreased cookie sheet. 3. Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.

Garlic and Parmesan Smashed Potatoes
3 pounds Yukon gold potatoes, cut into chunks
6 whole peeled garlic cloves
1 cup grated Parmesan cheese
1/2 cup butter, softened
1 teaspoon salt
3 tablespoons chopped fresh chives for garnish

In a large pot, cover potatoes and garlic with water. Bring to a boil over high heat. Cover, reduce heat and simmer 15 minutes or until potatoes are tender. Drain.
Turn potatoes and garlic into a serving bowl. Add cheese, butter and salt. Beat with an electric mixer until just mashed. Do not over beat or potatoes will be sticky.
Garnish with chopped chives.

New Year Spinach Fettuccine with Scallops
1/2 pound dry fettuccine pasta
6 tablespoons olive oil, divided
1 (10 ounce) package frozen chopped spinach
salt and pepper to taste
3/4 pound scallops
4 cloves garlic, sliced
2 (4.5 ounce) cans sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup white wine
ground black pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.

Raisin Sauce for Ham
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon mustard powder
1 tablespoon white vinegar
1 cup raisins
1/4 teaspoon grated lemon zest
1 tablespoon lemon juice
1 1/2 cups water

In a saucepan, stir together brown sugar, cornstarch and mustard powder. Slowly stir in vinegar, then add raisins, lemon zest, lemon juice and water. Cook over medium heat, stirring frequently, until mixture comes to a comes to a boil.

Roasted Garlic Crab Dip
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
4 medium green onions, thinly sliced
1/4 cup mayonnaise
1/4 cup dry white wine
1 teaspoon minced roasted garlic (from a jar)
1 dash ground cayenne pepper
1 (6 ounce) can crabmeat, drained, cartilage removed and flaked
1/3 cup sliced almonds

Heat oven to 375 degrees F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.
Spread crabmeat mixture in ungreased pie plate, 9 x 1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Roasted Glazed Sweet Potatoes with Apples
2 1/4 pounds sweet potatoes, peeled and cut into 2 inch pieces
2 apples (Braeburn, Gala or Granny Smith), cored and cut into 1-inch chunks
1 tablespoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted
1/4 cup brown sugar
1/4 teaspoon pumpkin pie spice

Heat oven to 375 degrees F. On a baking sheet with sides, toss sweet potatoes and apples with oil, salt and pepper. Spread out into single layer.
Roast 30 minutes or until potatoes are tender.
Meanwhile, stir together butter, brown sugar and pumpkin pie spices. Spoon over potato mixture and toss to coat. Continue baking for 10 minutes or until sugar has melted.

Wild Rice with Rosemary and Cashew Stuffing
1 teaspoon olive oil
1/2 cup onion, chopped
1/2 cup chopped fresh mushrooms
1 cup chopped cashews
1 tablespoon chopped fresh rosemary
1 3/4 cups chicken stock
1 cup long grain and wild rice mix

Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

Sandwiches

GRILLED TURKEY, AVOCADO & CHEESE SANDWICHES
8 slices pumpernickel or your favorite bread
4 tsp. Dijon mustard
1/2 lb. deli sliced Swiss cheese
3/4 lb. deli sliced turkey breast
1 large avocado, sliced
1/4 cup margarine
Evenly spread 4 slices bread with mustard. Evenly top with cheese, turkey and avocado, then top each with remaining bread. Spread top sides of sandwiches with 2 tablespoons margarine. Preheat 12-inch nonstick skillet over medium-high heat. Cook sandwiches, Spreadable Butter side down, 2 minutes or until golden. Evenly spread tops with remaining 2 tablespoons Spreadable Butter, then turn. Cook an additional 2 minutes or until golden.


PHILADELPHIA CHEESE STEAKS
6 Tbsp. margarine
1 package (10 oz.) white mushrooms, sliced
1 large yellow onion, cut into 1/4-inch slices
1 tsp. salt
1/2 tsp. ground black pepper
1 lb. thinly sliced ribeye steak, coarsely chopped
4 slices American cheese
4 (6-inch) hero or rolls, toasted, if desired
In 12-inch nonstick skillet, melt 4 tablespoons margarine over medium-high heat and cook mushrooms and onion, stirring occasionally, 2 minutes or until starting to brown. Reduce heat to medium and cook, stirring occasionally, 6 minutes or until tender and dark golden brown. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove vegetables; keep warm.Season steaks with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook steaks, stirring occasionally, 2 minutes or until desired doneness. Remove from heat, then top steaks with cheese. Cover 1 minute or until cheese is melted.On rolls, arrange steak. Drizzle, if desired, with pan juices. Evenly top with vegetable mixture.


FRIED EGG SANDWICHES
1/3 cup margarine
4 Kaiser rolls, halved
4 slices American cheese
4 eggs
4 slices bacon, halved and cooked
Evenly spread 1/3 cup margarine on cut sides of rolls. Toast rolls, then arrange 1 slice cheese on roll bottoms; set aside.
Meanwhile, in 12-inch nonstick skillet, melt remaining 2 tablespoons Spread over medium heat and cook eggs, turning once, to desired doneness. Top roll bottoms with eggs, bacon, then roll tops.


HEARTY GRILLED REUBENS
8 slices thick rye bread
1/2 lb. thinly sliced corned beef or pastrami
1/4 lb. thinly sliced Swiss cheese
1 cup sauerkraut, drained
1/4 cup Thousand Island Dressing
4 Tbsp. margarine
Evenly top 4 bread slices with corned beef, cheese and sauerkraut. Spread remaining bread slices with Dressing, then arrange on sauerkraut. Spread one side of each sandwich generously with margarine. Preheat 10-inch nonstick grill pan or skillet over medium-high heat, about 1 minute. Cook sandwiches, spread side down, two at a time, 2 minutes or until golden. Spread tops with additional Spread, then turn. Cook an additional 2 minutes or until golden. Repeat with remaining sandwiches. Serve with additional Dressing.


GRILLED SMOKED TURKEY 'N MUENSTER SANDWICHES
4 Tbsp. whole berry cranberry sauce
8 slices Italian or French bread (about 1 in. thick)
4 slices smoked or unsmoked cooked turkey breast (about 8 oz.)
4 slices Muenster cheese (about 4 oz.)
6 Tbsp. margarine, melted
Evenly spread cranberry sauce on each bread slice. Evenly top 4 bread slices with turkey and cheese; top with remaining bread, cranberry sauce side down. Spread 4 tablespoons margarine on outside bread slices.
In 12-inch skillet, melt remaining 2 tablespoons Spread. Cover and cook sandwiches over medium heat, turning once and pressing down sandwiches occasionally, 15 minutes or until cheese is melted and sandwiches are golden brown.


HONEY TERIYAKI BURGERS
1/4 cup soy sauce
1 Tbsp. sugar
1/2 tsp. cornstarch
1/4 cup Honey
1 clove garlic, finely chopped
1/2 tsp. finely chopped fresh ginger or 1/8 tsp. ground ginger
1 lb. ground beef
2 green onions, chopped
4 hamburger buns
In small bowl, combine soy sauce, sugar and cornstarch; set aside. In small saucepan, melt Honey over medium heat and cook garlic and ginger 1 minute. Add soy sauce mixture and bring to a boil, stirring occasionally, 1 minute or until thickened. Remove from heat and let cool slightly. Meanwhile, in medium bowl, combine ground beef, green onions and 3 tablespoons soy sauce mixture; shape into 4 patties. Grill or broil to desired doneness. Serve on hamburger buns brushed with remaining soy sauce mixture. Top, if desired, with your favorite hamburger toppings.

Breakfast

SCRAMBLED EGGS OLE
1 Tbsp. Margarine
1/4 cup finely chopped green bell pepper
4 large eggs, beaten
1/4 tsp. Seasoned Salt or Garlic Salt
1/4 tsp. Seasoned Pepper
1/4 cup low fat shredded cheddar or Monterey Jack cheese (about 1 oz.)
4 medium corn tortillas, warmed
1 cup prepared salsa
In 10-inch skillet, melt margarine over medium heat and cook green pepper, stirring occasionally, 4 minutes or until crisp-tender. Add eggs and Seasoned Salt and Seasoned Pepper. Cook, stirring frequently, to desired doneness. Top with cheese. To serve, spoon eggs over tortillas, then top with salsa.


CHEESY WESTERN OMELETS
6 eggs
3 Tbsp. milk
1/4 tsp. salt
1/8 tsp. ground black pepper
3 Tbsp. Margarine
2/3 cup chopped green bell pepper
1/2 cup chopped onion
2/3 cup shredded cheddar cheese (about 5 oz.)
In small bowl, with wire whisk or fork, beat eggs, milk, salt and pepper; set aside.In 10-inch skillet, melt 1 tablespoon margarine over medium-high heat and cook green pepper and onion, stirring occasionally, until vegetables are tender; set aside.In 8-inch skillet, melt 1 tablespoon Spread and add 1/2 of the egg mixture. With spatula, lift set edges of omelet, tilting pan to allow uncooked mixture to flow to bottom. When omelet is set and slightly moist, add 1/2 of both the green pepper mixture and cheese. With spatula, fold omelet and cook an additional 30 seconds or until cheese is melted. Repeat with remaining ingredients.


CINNAMON-CRANBERRY MUFFINS WITH PECANS
1-1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c Cinnamon
1 cup firmly packed light brown sugar
2 large eggs
1/2 cup milk
1/2 cup finely chopped pecans
1/4 cup dried cranberries, chopped if desired
1/3 cup confectioners sugar
Preheat oven to 400°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
In medium bowl, combine flour, baking powder and salt; set aside.
In large bowl, with electric mixer on medium speed, beat 1/4 cup Cinnamon with 3/4 cup brown sugar 4 minutes or until fluffy, scraping down sides occasionally. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture and milk, beginning and ending with flour mixture, mixing just until blended. Stir in pecans and cranberries.
Evenly spoon batter into prepared pan, then sprinkle with remaining 1/4 cup brown sugar; press gently. Bake 20 minutes or until a toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.


BLUEBERRY BANANA MUFFINS
3 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
2 large eggs
3/4 cup milk
3/4 cup margarine, melted
1 large ripe banana, mashed
1 tsp. vanilla extract
2 cups fresh blueberries
1 cup chopped walnuts (optional)
Preheat oven to 375°. Grease 18 muffin cups or line with paper cupcake liners; set aside.
In large bowl, combine flour, sugar, baking powder and baking soda; set aside.
In medium bowl, with wire whisk, beat eggs, milk, margarine, banana and vanilla until smooth. With wooden spoon, stir egg mixture into flour mixture just until combined. Gently fold in blueberries and walnuts. Evenly spoon batter into prepared pans.*
Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
*For even baking, fill any unused muffin cups halfway with water.

Tailgaters

OVEN-BAKED SPICY WINGS
2 lbs. chicken wings
3 Tbsp. Butter, melted
2 Tbsp. red wine vinegar
1 to 2 Tbsp. hot pepper sauce
Preheat oven to 450°. Cut tips off wings (save tips for soup). Cut wings in half at joint. In roasting pan or broiler pan, without the rack, arrange wings. Bake 50 minutes or until wings are thoroughly cooked and crisp.
In large bowl, combine remaining ingredients; add cooked wings and toss to coat. Serve, if desired, with Chunky Blue Cheese Dressing.


MARYLAND-STYLE CRAB CAKES
1 lb. fresh lump crabmeat, drained and shells discarded
1/4 cup Real Mayonnaise
2 Tbsp. chopped parsley
1 egg
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1/2 tsp. seafood seasoning
1 tsp. cayenne pepper sauce
1/2 tsp. lemon juice
8 butter crackers, crushed (about 1/2 cup)
4 Tbsp. Butter
In medium bowl, combine crabmeat, Mayonnaise, parsley, egg, Worcestershire sauce, mustard, seafood seasoning, cayenne pepper sauce and lemon juice; stir in crackers. Shape into 8 patties.In 12-inch skillet, melt 2 tablespoons butter over medium-high heat and cook 4 crab cakes, turning once, 8 minutes or until golden brown and crisp. Repeat with remaining Spread and crab cakes. Serve, if desired, with tartar sauce and cole slaw.


NEW ORLEANS GRILLED STEAK WITH CAJUN SPREAD
1 cup margarine
2 tsp. Garlic Powder With Parsley
1 tsp. onion powder
1 tsp. dried oregano leaves, crushed
1 tsp. dried thyme leaves, crushed
1/2 tsp. paprika
1/4 to 1/2 tsp. cayenne pepper
4 bone-in ribeye or shell steaks (about 8 oz. ea.)
4 ears corn-on-the-cob in husks, soaked in water
In small bowl, blend margarine, Garlic Powder, onion powder, oregano, thyme, paprika and cayenne pepper; chill.Season steaks, if desired, with salt and ground black pepper. Grill steaks until desired doneness. Just before removing steaks from grill, dot steaks with about 1/4 cup herb mixture; keep warm.Meanwhile, drain corn-on-the-cob, then grill until tender. Carefully remove husks and brush with about 1/4 cup herb mixture. Serve steak and corn-on-the-cob with remaining herb mixture


PHILADELPHIA CHEESE STEAKS
6 Tbsp. margarine
1 package (10 oz.) white mushrooms, sliced
1 large yellow onion, cut into 1/4-inch slices
1 tsp. salt
1/2 tsp. ground black pepper
1 lb. thinly sliced ribeye steak, coarsely chopped
4 slices American cheese
4 (6-inch) hero or rolls, toasted, if desired
In 12-inch nonstick skillet, melt 4 tablespoons margarine over medium-high heat and cook mushrooms and onion, stirring occasionally, 2 minutes or until starting to brown. Reduce heat to medium and cook, stirring occasionally, 6 minutes or until tender and dark golden brown. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove vegetables; keep warm.Season steaks with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook steaks, stirring occasionally, 2 minutes or until desired doneness. Remove from heat, then top steaks with cheese. Cover 1 minute or until cheese is melted.On rolls, arrange steak. Drizzle, if desired, with pan juices. Evenly top with vegetable mixture.


SHEPHERD'S PIE
1 Tbsp. Olive Oil
1 medium onion, chopped
1 container (10 oz.) mushrooms, sliced
1-1/2 lbs. lean ground beef
1 can (15 oz.) tomato sauce
1 package (10 oz.) frozen peas and carrots, thawed
3/4 tsp. dried thyme leaves, crushed
2 cups mashed potatoes
In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook onion and mushrooms, stirring occasionally, 5 minutes or until onion is tender. Add ground beef and brown, stirring occasionally; drain if desired. Stir in tomato sauce, vegetables and thyme. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until vegetables are tender. Season, if desired, with salt and ground black pepper. Meanwhile, preheat broiler. Turn meat mixture into 3-quart casserole. Evenly top with Mashed Potatoes. Place casserole about 6-inches from heat source; broil 3 minutes or until potatoes are lightly browned.


WARM BRUSCHETTA
1 large loaf French bread (about 16 in. long), halved lengthwise
1/4 cup margarine
4 tsp. grated Parmesan cheese
1/2 tsp. dried basil leaves, crushed
1/2 tsp. dried oregano leaves, crushed
1/2 tsp. Lawry's® Garlic Powder With Parsley
Chopped tomato (optional)
Preheat oven to 350°. Spread bread with margarine, then sprinkle with cheese mixed with basil, oregano and garlic. Arrange on baking sheet. Bake 10 minutes or until golden brown. Garnish with tomato, then cut into 2-inch piece


SOUTHERN GRILLED CORN-ON-THE-COB
4 Tbsp. butter, melted
1 tsp. Seasoned Salt
4 ears corn-on-the-cob*
In small bowl, combine butter and Seasoned Salt; set aside.
Grill corn, turning occasionally and brushing with seasoned salt mixture, 15 minutes or until tender.
*Grill corn in husk, if desired, and brush with seasoned salt mixture just before serving.
Tasty Traditions Recipe, perfect for family entertaining!


WALNUT MOONS
1 cup margarine
1/2 cup confectioners sugar
1 tsp. vanilla extract
1-3/4 cups all-purpose flour
1/2 cup finely chopped walnuts
In large bowl, with electric mixer, beat margarine and sugar until light and fluffy, about 3 minutes. Beat in vanilla. Gradually beat in flour until blended. Stir in walnuts. Turn dough onto plastic wrap and shape into flat circle. Cover and refrigerate 1 hour.Preheat oven to 350°. Divide dough into 8 pie-shaped wedges. On lightly floured surface, roll each wedge into 1/2-inch log, 12 inches long; cut each log into 4 equal pieces. Shape into crescents and arrange on ungreased baking sheets.Bake 15 minutes or until edges are lightly golden. On wire rack, let stand 2 minutes; remove from sheets and sprinkle generously with additional confectioners sugar while still warm. On wire rack, cool completely.

Meats

Basic meatballs

1# hamburger
1/2c dry bread crumbs
1/4c milk
2T chopped onion
1t salt
1/2 Worcestershire
1 egg

Mix all ingredients together and form into balls. Bake at 400 degrees until brown ( 20 - 25 minutes) or fry in pan. Use any sauce you like with these.


Jumble

1# hamburger- shape into large Patty- Brown in 1 T. vegetable oil- Break into chunks- push to side.
1/2 c. chopped onion- Saute with 1 T chili powder until soft. Stir in 1 can Tomato Soup, 1 c. water, 2 c. uncooked wide noddles and 1 pkg. 10 oz. frozen lamas. Heat until boiling. - Simmer 20 minutes Stir in 1 c. cheddar cheese, grated. (4 oz.)


Roast Turkey & Stuffing

1 package sage stuffing
1 # sausage
1 can water chestnuts
1 pkg celery
1 can chicken broth
1c water
sliced bacon
1 Turkey

Stuffing :Brown sausage and and mix in a large bowl with stuffing mix, water chestnuts, sliced celery and chicken broth & water.
In a large roster pan place rinsed and thawed turkey legs up. In turkey cavity place stuffing inside of the bird. Place sliced bacon on top of bird ( No basting needed) add 2c water to bottom of roasting pan and cover. Bake at 350 degrees until bird is almost falling off the bone. ( approximately a half hour for every pound of bird) Example: 10 pound turkey would take 5 hours.

CHUNKY BEEF-STUFFED PEPPERS
3 large green bell peppers, halved
1 pkg Beef Tips
1 container Broccoli & Rice
1/2 cup water
Preheat oven 375°.
Brown beef tips in skillet then add rice and simmer. in 13 x 9-inch baking dish, arrange peppers. Evenly spoon in beef tips & Broccoli Rice. Pour water around peppers. Cover and bake 40 minutes or until heated through.

OVER-THE-TOP BURGERS
1 lb. lean ground beef
4 Tbsp. margarine
1 package (10 oz.) white mushrooms, sliced
1 medium yellow onion, cut into 1/4-inch-thick slices
4 slices Swiss cheese
4 hamburger buns
In 12-inch nonstick skillet, melt 2 tablespoons margarine over medium-high heat and cook mushrooms and onion, stirring frequently, 2 minutes. Reduce heat to medium and cook, stirring occasionally, 4 minutes or until vegetables are tender and golden. Season, if desired, with salt and ground black pepper. Remove vegetables and keep warm. Shape steak into 4 patties. Season, if desired, with salt and ground black pepper. Grill or broil until desired doneness. Meanwhile, melt remaining 2 tablespoons margarine and brush on buns. Grill 1 minute or until toasted. Serve burgers on toasted buns, topped with cheese and mushroom mixture.

YANKEE POT ROAST
2 Tbsp. PLUS 1/4 cup all-purpose flour
2 tsp. salt
1 tsp. ground black pepper
4- lb. boneless chuck roast
2 Tbsp. margarine
1 large yellow onion, cut into bite-size pieces
1/2 tsp. dried thyme leaves, crushed
3 medium carrots, sliced
1-3/4 cups beef broth
2 cups mashed potatoes
In small bowl, combine 2 tablespoons flour, salt and pepper; rub on roast. In 12-inch nonstick skillet, melt margarine over medium-high heat and brown roast. Remove roast and set aside. Into same skillet, add onion and thyme and cook over medium heat, stirring occasionally, 4 minutes or until tender. In 4-1/2-quart slow cooker, arrange roast. Add onion mixture, carrots and broth. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter; keep warm. Into slow cooker, stir in 1/3 cup water blended with remaining 1/4 cup flour. Cook on HIGH 15 minutes or until thickened. Spoon gravy over roast and vegetables and serve with Mashed Potatoes.

LONDON BROIL WITH HOMESTYLE MASHED POTATOES
1 package French Onion recipe mix
1/3 cup Olive Oil
2 Tbsp. red wine vinegar
1-1/2-to 2- lb. London broil, boneless beef top round steak, or flank steak
4 cups mashed potatoes, heated according to package directions
In large resealable plastic bag or 13 x 9-inch nonaluminum baking dish, combine Recipe Mix, Olive Oil and vinegar.
Add steak; turn to coat. Close bag, or cover, and marinate in refrigerator 30 minutes.
Remove steak from marinade, discarding marinade. Grill or broil steak, turning occasionally, until desired doneness. Serve with hot Mashed Potatoes.
STEAKHOUSE CHICKEN: Substitute 6 to 8 boneless chicken breasts or 3 to 4 pounds bone-in chicken pieces for steak. Marinate as above. Grill boneless chicken breasts 6 minutes or bone-in chicken pieces 20 minutes or until chicken is thoroughly cooked.

MEAT LOAF WITH HOMESTYLE MASHED POTATOES
1 envelope Onion Soup Mix
2 lbs. ground beef
3/4 cup plain dry bread crumbs*
2 eggs
3/4 cup water
1/3 cup ketchup
4 cups Mashed Potatoes,

1. Preheat oven to 350°. In large bowl, combine all ingredients except potatoes. 2. In 13 x 9-inch baking or roasting pan, shape into loaf. 3. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving. Serve with hot Mashed Potatoes. *Substitution: Use 1-1/2 cups fresh bread crumbs or 5 slices fresh bread, cubed.

CHEESY RICE & SAUSAGE STUFFED PEPPERS
2 sweet Italian sausage links, removed from casings and crumbled (about 8 oz.)
1 container Cheddar Broccoli Rice
6 medium red bell peppers, tops sliced off and peppers seeded
1-1/2 cups water
2 Tbsp. margarine, melted
1/4 cup Italian seasoned dry bread crumbs
Preheat oven to 375°.In 12-inch nonstick skillet, brown sausage over medium heat, stirring occasionally. Add Cheddar Broccoli Rice and cook, stirring occasionally, 5 minutes or until heated through. Evenly stuff red peppers with rice mixture. In 13 x 9-inch baking dish, arrange stuffed peppers. Add water to bottom of dish; cover tightly with aluminum foil. Bake 35 minutes.Meanwhile, combine melted margarine with bread crumbs. Remove foil and sprinkle bread crumb mixture evenly on stuffed peppers. Bake an additional 15 minutes or until peppers are tender and bread crumbs are golden. Sprinkle, if desired, with chopped parsley.

SLOW COOKED PULLED PORK
1-1/2 tsp. Seasoned Salt
1 tsp. Seasoned Pepper
1 tsp. chili powder
1/2 tsp. ground red pepper
3-1/2- lb. boneless pork shoulder
2 Tbsp. butter
1 medium yellow onion, chopped
1 clove garlic, chopped
1 cup ketchup
1/2 cup firmly packed brown sugar
2 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
In small bowl, combine Seasoned Salt, Seasoned Pepper, chili powder and ground red pepper; rub on pork.
In 12-inch nonstick skillet, melt butter over medium-high heat and brown pork. Remove pork and set aside.
In same skillet, add onion and cook over medium heat, stirring occasionally, 4 minutes or until tender. Add garlic and cook, stirring frequently, 1 minute.
In 4-quart slow cooker, arrange pork. Add onion mixture, then remaining ingredients. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until pork is very tender. Remove pork from sauce. With two forks, shred pork. Return shredded pork to sauce; stir. Serve, if desired, on warm rolls.

GOLDEN ONION-BAKED PORK CHOPS WITH HOMESTYLE MASHED POTATOES
1 envelope Onion Soup Mix
1/3 cup plain dry bread crumbs
4 bone-in pork chops, 1 inch thick
1 egg, well beaten
4c Mashed Potatoes
1. Preheat oven to 400°. In small bowl, combine Soup Mix and bread crumbs. Dip chops in egg, then bread crumb mixture, until evenly coated.2. On baking sheet, arrange chops. Bake 20 minutes or until done. Serve with hot Mashed Potatoes.

SHRIMP SCAMPI
6 Tbsp. Butter
1 lb. uncooked large shrimp, peeled and deveined
2 cloves garlic, finely chopped
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. finely chopped fresh parsley
In 12-inch nonstick skillet, melt 4 tablespoons Butter over medium-high heat and cook shrimp and garlic, stirring occasionally, 4 minutes or until shrimp turn pink. Stir in lemon juice, salt, pepper and remaining 2 tablespoons Spreadable Butter. Remove from heat and stir in parsley.

HEARTY COUNTRY CHICKEN NOODLE SOUP
2 Tbsp. butter
2 lbs. boneless, skinless chicken breasts or thighs, cut in bite-size pieces
3 large carrots, chopped
2 ribs celery, sliced
1 medium onion, chopped
6 cups chicken broth
1 Tbsp. chopped flat-leaf parsley
1/2 tsp. salt
4 cups egg noodles, cooked and drained
In 5-quart saucepot, melt butter over medium-high heat and cook chicken, turning once, 15 minutes or until golden brown and thoroughly cooked. Remove chicken and set aside.Into saucepot, add carrots, celery and onion and cook, stirring frequently, 5 minutes or until vegetables are softened. Add broth, scraping up any brown bits from bottom of pot. Bring to a boil over high heat. Return chicken to saucepot. Reduce heat and simmer, stirring occasionally, 10 minutes. Stir in parsley and salt and noodles.

WEEKNIGHT CHICKEN CACCIATORE
4 to 6 boneless, skinless chicken thighs (about 1-1/4 lbs.)
4 Tbsp. butter
1 medium onion, thinly sliced
1 can (8 oz.) sliced mushrooms, drained
1 clove garlic, finely chopped
1/2 tsp. dried oregano leaves, crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. balsamic or red wine vinegar
1 can (28 oz.) crushed tomatoes
Season chicken, if desired, with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat and brown chicken. Remove chicken and set aside. In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook onion, mushrooms, garlic, oregano, salt and pepper, stirring occasionally, until onion is tender, about 5 minutes. Stir in vinegar and cook 1 minute. Add tomatoes. Return chicken and any chicken juices to skillet and bring to a boil over high heat. Reduce heat to low and simmer uncovered until chicken is thoroughly cooked, about 5 minutes. Serve, if desired, with hot cooked rice or pasta.

PECAN-CRUSTED CHICKEN
1 cup finely chopped pecans
1/2 tsp. Seasoned Salt
1/4 tsp. Seasoned Pepper
4 boneless, skinless chicken breast halves (about 1-1/2 lbs.)
2 Tbsp. margarine, melted
Honey-Mustard Dipping Sauce* (optional)
Preheat oven to 350°.
In small bowl, combine pecans, Seasoned Salt and Seasoned Pepper. Coat chicken with Spread, then with pecan mixture. On baking sheet, arrange chicken.
Bake 20 minutes or until chicken is thoroughly cooked. Serve, if desired, with Honey-Mustard Dipping Sauce.
* Honey-Mustard Dipping Sauce: In small bowl, combine 1/2 cup Wish-Bone® Thousand Island Dressing, 2 tablespoons mustard and 1 tablespoon honey.Tasty Traditions Recipe, perfect for family entertaining!

Scratch Cakes

Dark. Devils. Cake

2 1/4 c. flour
1 3/4 c. sugar
1/3 t. baking powder
1 3/4 t. baking soda
1 t salt
2/3 t. cocoa
Sift all of these ingredients together.
Add. 2/3 c. shortening
pouring in half of 1 c. water and 1 t. vanilla
Beat.
Add remaining water and 3 eggs.
Bake at 350.

Chocolate Wonder Cake

1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 t. soda
1 1/2 baking powder
1 t salt
2 eggs
1 c. milk
1 t. vanilla
1/2 c. oil
1 c. hot tap water

Mix all except hot water into a large bowl. Then stick in hot water. Bake for 30 minutes at 350 degrees.

Donna's Apple Cake

1 c oil
2 eggs
3 c. flour
1 t. soda
1/2 t. salt
1 t cinnamon
2 t vanilla
1 c. nuts
3 c. chopped apples

4 x 10 pan. Blend oil and eggs. Add sugar- Stir dry ingredients together, beat into oil mixture. (will be stiff). Pat into greased and floured pan.

Fastest Cake in the West

2 c. flour
1 1/2 c. sugar
1/2 t. salt
1 1/2 t. soda
1 t cinnnamon
1 can apple pie filling
2 eggs- beaten
3/ c. oil
1/2 c. pecans

Mix all ingredients together. Pour into ungreased 9 x 13 inch pan. Bake at 350 degrees for 30 to 40 minutes. Serve Plan or with whipped topping.

Tasty Funnel Cake

1 1/3 c. flour
1/4 t. salt
1/2 t. soda
2 T sugar
3/4 t. baking powder
1 egg beaten
2/3 c. milk

Beat till smooth. Spiral dough into hot oil 375- from funnel. Fry till brown. Drain on paper towels. Sprinkle powder sugar. Serve hot.

Ice Box Fruit Cake

1/2 lb. pineapple (chopped)
1/2 lb. cherries (chopped)
2 lb. chopped nuts
1 lb. graham crackers (crush)
40 marshmellows
1 pkg. pitted dates
1/2 t. nutmeg
1/2 t. all spice

Mix all ingredients in large bowl.

Grandma's Famous Pies

These are the pies that legends were made of.

Pie Crust
2c. flour
2/3 cup + 2T Shortening
1t salt
5T ice water

Cut Shortening into flour and salt. Toss with a fork and add 1T of ice water at a time until mixture is complete. Form 2 balls of pastry then roll out.


Grandma's Pecan Pie

3 eggs
1c. sugar
1c. Karo syrup
1t vanilla
2T melted butter
1 1/2 c pecans
Beat eggs then add sugar, syrup, vanilla, butter and pecans. Pour into unbaked pie shell and bake at 350 degrees for 50 to 55 minutes.

Pumpkin Pie

2 eggs slightly beaten
1 can (16oz) Libby's solid pack pumpkin
3/4 c sugar
1/2 t salt
1t Cinnamon
1/2 1 ginger
1/4 t cloves
1 2/3 c. evaporated milk or light cream
1 9" unbaked pie shell with high edge

Mix filling in order given. Pour into pie shell. Bake at 425 oven for 15 minutes. Reduce heat to 350 and continue baking for an additional 45 minutes or until inserted in center comes out clean. Cool Garnish with whipped cream if desired.

Chocolate Pecan Pie

2 ounces unsweetened chocolate- chopped
4T butter
1 3/4 pecan halves ( 7oz)
3/4c. packed brown sugar
3/4c. dark corn syrup
1t vanilla
3 eggs
Pie crust

Preheat oven to 350 degrees. Melt chocolate with butter then cool. Chop 1 cup pecans. Mix chocolate & butter mixture with brown sugar, corn syrup, vanilla, & eggs. Stir in chopped pecans and the remaining pecan halves. Pour into pie unbaked pie shell. Bake until edge of filling is set. ( 45 to 50 minutes)

Virginia's Gooseberry Pie

Pick, wash drain 3 cups gooseberries. Cook with 3/4 c water-cover 5 to 10 minutes ( until tender). combine 1 1/2 c sugar, 6T flour, 1/4t salt. Stir into gooseberries. Cook ( stirring until thick. Remove from heat. cool. Heat oven to 450. Pour filling into pie crust. Cover with pastry. Bake for 10 minutes at 450 then reduce heat to 350 and bake for an additional 35 minutes.

Coconut Pie

4 eggs
1 3/4 c sugar
1/2 c. flour
1/4 c melted butter
2 c. milk
1 1/2 c. coconut
1t vanilla

Combine ingredients in order ( Mix). Pour into a greased 10" pie pan( No crust) bake at 350 degrees for 45 minutes until golden brown It makes its own crust. Properly done it will have a delicate crust over the top and bottom. If you over cook it it will be more like a cake.


Sweet Potato Pie

2c sweet potatoes
1/3c butter
2 eggs
1/2 c sugar
3/4 c evaporated milk
1t vanilla
1t cinnamon
1/2 t nutmeg
1/4t salt pie crust ( unbaked)

Mix ingredients in order given and pour mixture into a 9" pie crust. Bake at 375 degrees for about 55 minutes. ( Cover crust edge with foil)


Lemon Cream Pie

Combine 1 1/2c. sugar, 1 3/4c. water, 1 1/2T. butter and cook together. Mix 1/2c. corn starch and 5T. water add to sugar mixture. cook till clear.
Beat 5 egg yolks and 3 T of milk. Add to mixture and cook an additional 2 minutes. remove from heat and mix in 12T of real lemon juice. Pour mixture into a baked 9" pie shell. Top with beaten egg whites. ( 4 egg whites, 1/2t cream of tarter and 1T sugar) Bake at 325 degrees for 20 minutes.

Streusel Creamy Pumkin Pie

1 1/4c cold milk
1c canned pumpkin
2 packages cream cheese pudding (instant)
1t pumpkin pie spice
8oz whipped topping
1/2c chopped walnuts
2T brown sugar
1T butter

Stir together cold milk & pumpkin. add pudding & spices. Beat with wire whisk until blended. Gently stir in half of whipped topping. spoon into 9" unbaked crust. Bake at 350 for 40 minutes.
Topping: Mix walnuts, brown sugar & butter in small microwave bowl. Heat 21/2 minutes or until bubbling. Stir once during heating. Stir well. Cool before sprinkling on pie.

Fresh Peach Glazed Pie

Spread into a 9" hell & chill. Combine 8oz softened cream cheese ( 2T milk, 1/2t almond extract & 2T sugar)
Drain 2 10 oz thawed peaches arrange slices on cream cheese. Glaze: 1T corn starch and 1/4c sugar. add 1T lemon juice and 2/3c peach juice. Heat and stir till mixture is clear and thickened. Add 1T margarine % cook an additional 2 minutes. Cool Pour over Peaches.

Pink Pie

1- 3oz Jello
2/3c. boiling water
2c. ice cubes
1 8oz cool whip

Dissolve jello in boiling water completely. add ice and stir constantly until jello thickens ( 2 or 3 minutes). remove & discard ice. Using wire whip blend in cool whip and whip until smooth. Chill if necessary until mixture mounds. spoon into crust and chill for 2 hours.

Chicken Dishes

Chicken with Rice

In large skillet: Brown 2lbs boned chicken, add 1c. rice, 1large chopped onion & 2 cloves of garlic. Saute until brown. Drain 1 can stewed tomatoes and add water to equal 2 cups - add to chicken. add 1 bouillon cube, 2t. salt, 1/4t pepper, dash of cayenne pepper, 1/2 bay leaf. simmer 20 minutes. Add 1 package of frozen peas cook 10 minutes. Serve.


Ginger Chicken Wings

8 chicken wings

Make sauce of:
2 T soy sauce 1 t. poultry seasoning
2 t salt 1 t ginger
2 T vinegar
2T lemon juice

Pour sauce over wings ( Let stand 1 hour turning to cover wings) Remove from sauce. Flour and brown in hot oil Place brown wings back in sauce and add 2 sliced onions with 1 cup boiling water in casserole dish. Cover and bake at 350 for 1 hour. Serve

Chicken Chow Mein

2 green peppers 2 cups cooked diced chicken
1 1/2 diced celery 1 T soy sauce
2 T butter 5 oz. water chestnuts
2 c. chicken broth 2 oz. can mushrooms
2 T corn starch 1 lb. can bean sprouts
1 pkg. dry onion soup
Chinese Noodles

Cook pepper strips with celery in butter until tender. Combine broth, corn starch and Onion soup. Add to skillet. Cook until thickened. Add Chicken. Simmer 10 minutes. Add soy sauce, bean sprouts etc.. Heat through, serve over noodles.

Chicken Jambalaya

1 cut up chicken (Boned)
3 c. rice
4T oil 1/2 c. green onion tops
4 chopped onions 3 garlic cloves
3 c. water 1 1/4t salt
1/2t pepper

Brown chicken on oil. Add onions and garlic- cover and cook chicken until tender ( About 25 min) add rice green onion, salt and pepper. Boil & water. Cook rapidly until rice begins to puff. Turn mixture gently. reduce heat. cover pan. Cook slowly until done ( about 20min).


Sweet & Sour Chicken

1 lb boned chicken 3T vinegar
2T oil 3T brown sugar
2 garlic cloves 1/2 t. ginger
1c. green peppers ( Cut) 1 can (8oz) chunk pineapple
1c. carrot (Cut) 1 1/2 c. minute rice
1 1/2c. chicken bouillon 2T soy sauce

Brown chicken in oil. Add garlic, green pepper & carrots. Saute briefly. Add bouillon, soy sauce, vinegar, brown sugar, ginger & pineapple. Bring to boil. Stir in rice. Cover. Remove from heat and let stand 5 minutes. Server Warm.

Chicken Pot Pie

Crust : Sift 2c. flour, 2t baking powder, 1t salt
Melt 2/3 c shortening with 1/2c hot water.
Add 1 egg yolk and 3T lemon juice
Mix all, Pat on sides. Roll out with rolling pin
Cover bottom of pie tin with crust & save enough
to cover top of pie.

Filling : 1c chicken stuffing, 11/2c. gravy or white sauce
2 1/2 c chicken (cooked and boned) 2T butter and salt
Layer dressing, meat & gravy. Cover with pastry
Bake at 425 for 25 min let stand 10min.

Cookies

Pumkin Bars

1c. sugar
1/2c. shortening
1c. pumpkin
1 egg
1 t. vanilla
2c. flour
1t. baking powder
1 t. soda
2 t. cinamon
pinch of salt

Cream sugar,shortening, pumpkin and egg. Stir in remaining ingrdients. blend well. Spread on 1 inch deep coohie sheet. Bake 15 minutes at 375 degrees. Ice with powder sugar frosting faloved with cinnamon. To serve cut in squares.


ZEBRA CHOCOLATE CHIP COOKIES
2-1/2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup margarine
2/3 cup granulated sugar
2/3 cup firmly packed dark brown sugar
1 egg
1-1/2 tsp. vanilla extract
1 bag (12 oz.) semi-sweet chocolate chips (2 cups)
1 bag (12 oz.) white chocolate chips (2 cups)
Zebra Drizzle*
Preheat oven to 375°. Grease baking sheets; set aside.In medium bowl, combine flour, baking soda, baking powder and salt; set aside.In large bowl, with electric mixer, beat margarine and sugars until light and fluffy, about 5 minutes. Beat in egg and vanilla, scraping sides occasionally. Gradually beat in flour mixture until blended. Stir in 1 cup EACH semi-sweet and white chocolate chips. On prepared baking sheets, drop dough by heaping tablespoonfuls, 2 inches apart.Bake 10 minutes or until golden. On wire rack, let stand 2 minutes; remove from sheets and cool completely.*Zebra Drizzle: Melt 1 cup EACH remaining semi-sweet and white chocolate chips; drizzle over cookies.

Desserts

Grandma's Famous Mousse Pie

1 Graham cracker Crust
1 1/2 c milk
1 envelope unflavored gelatin
1 6 oz package semi sweet chocolate chips
1t vanilla
2 c whip topping ( Cool Whip)

In sauce pan sprinkle unflavored gelatin over milk. Let stand 1 minute. Stir over low heat until gelatin is dissolved. ( about 5 min) Add chocolate continue cooking until chocolate is melted. add vanilla. Chill 1 hour. ( stir occasionally) until mixture mounds when dropped from a spoon. Fold in whipped topping. Turn into crust. Chill 3 to 4 hours. Serve.


Apple Crisp

Place ingredients into buttered baking dish
4 c. peeled & sliced apples- sprinkle with 1t. Cinnamon, 1t. salt 1/4 c. water.
Rub together 3/4c. flour 1c.sugar and 1/3c. butter. Drop over apples.
Bake at 350 degrees for 40 minutes. Serve.


BROWNIE SUNDAES WITH CARAMEL SAUCE
BROWNIES:
1 cup margarine
4 squares (1 oz. ea.) unsweetened chocolate, coarsely chopped
2 cups sugar
4 eggs
2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup semi-sweet chocolate chips
CARAMEL SAUCE:
3/4 cup firmly packed light brown sugar
6 Tbsp. margarine
1/3 cup heavy or whipping cream
1/2 tsp. apple cider vinegar
For Brownies, preheat oven to 350°. Line 13 x 9-inch baking pan with aluminum foil, then grease and flour; set aside. In 3-quart saucepan, melt margarine and chocolate squares over low heat, stirring occasionally. Remove from heat. Stir in sugar, then eggs, one at a time, and vanilla. Stir in flour, baking powder and salt just until blended. Arrange chips in bottom of prepared pan, then spread batter over chips. Bake 30 minutes or until toothpick inserted in center comes out clean. On wire rack, cool completely. Lift brownies from pan using aluminum foil. Cut into 12 squares. For Caramel Sauce, in 2-quart saucepan, bring brown sugar, margarine and cream just to a boil over high heat, stirring frequently. Cook 3 minutes. Stir in vinegar. To serve, top warm brownies with a scoop of your favorite Ice Cream, then drizzle with Caramel Sauce and, if desired, a dollop of whipped cream.

Jessica's Corner

Fluffy Pumpkin Cheese cake Pie

12 oz cream cheese
1/2 c. sugar
1 1/2 t pumpkin pie spice
2 eggs
1 c. canned pumpkin
1 Keebler Ready crust Graham pie Crust

In large mixing bowl beat cream cheese on medium sped until fluffy. Add sugar and spice. beat until mixed well. Add eggs and mix until smooth. Stir in pumpkin. Pour into crust and bake at 350 for 30 minutes. cool for 1 hour on wire rack and then refrigerate for at least 3 hours.


Turtle Pumpkin Pie

1/4c. Carmel topping 1c. canned pumpkin
1 Graham pie crust 1t. ground Cinnamon
1/2c. Pecan pieces 1c. cold milk
1/2t. nutmeg 8oz cool whip
2 pkg. vanilla jello instant pudding & pie filling
Pour Carmel topping into pie crust and sprinkle with pecans. Beat milk pudding mixes, pumpkin and spices with wire whisk until blended. Stir in 1 1/2c. cool whip. Spread mixture into crust. Top with remaining cool whip. Refrigerate for 1 hour. top with 2T Carmel topping and a few pecans.



Raspberry Swirl Cheesecake Pie

8oz cream cheese

1 can sweetened condensed milk

1/4c. lemon juice

1 egg

1 Graham pie crust

1/2c. seedless red raspberry preserves

In mixing bowl beat cream cheese,condensed milk and 3 T lemon juice. add egg and beat until combined. Pour half of the mixture into crust. In small bowl combine raspberry preserves and remaining lemon juice. Spoon half of this mixture over cream cheese in pie shell. Top with remaining cream cheese mixture and remaining preserve mixture. Use a knife to swirl preserves into cream cheese. bake at 300 for 50 minutes. cool on wire rack for 1 hour then refrigerate a for at least 3 hours.

Streusel topped Creamy Pumpkin Pie

1 1/4 c. cold milk

2 pkg. cheesecake flavor instant pudding & pie filling

1t. pumpkin pie spice

1c. canned pumpkin

1 tub cool whip

1 graham pie crust

Topping :

1/2c. chopped walnuts

1T brown sugar

1T. butter

In a large bowl beat milk, pudding mix, pumpkin and spice with wire whisk. Fold in half of the cool whip. spread in crust. Refrigerate at least 4 hours. In small bowl combine walnuts brown sugar and butter. Microwave until bubbly stirring once. spread on foil and let cool. Crumble walnut mix on top of pie and serve with remaining cool whip.

Strawberry Bottom Cheesecake

1 Graham pie crust

4oz cream cheese

1/4c. sugar

1/2c. sour cream

1t. vanilla

4oz cool whip

1 pint fresh strawberries thinly sliced

1c. strawberry glaze

Beat cream cheese and sugar until smooth. Add sour cream and vanilla then fold in cool whip. Spread thin layer of glaze over the bottom of the pie crust. Place strawberry slices on glaze and cover with remaining glaze. gently spoon cream cheese mixture over glazed berries. Cover and chill for at least 2 hours.

Easy Chocolate Chip Cheesecake

8oz cream cheese

1/3c. sweetened condensed milk

1t. vanilla

1 egg

1c. mini semi sweet chocolate morsels

1t. flour

1 graham pie crust

Glaze:

1/2c. semi sweet chocolate chips

1/4c. cool whip

In a small bowl mix cream cheese, condensed milk and vanilla. Add egg and mix until smooth. Toss 1c morsels and flour into mixture and fold in. Pour mixture into pie shell and bake at 350 degrees for about 25 minutes. Cool for 1 hour.

In small sauce pan mix 1/2c. chocolate chips and cool whip heat on low stirring constantly until chocolate melts. Pour over cheese cake and cool for 30 minutes. Refrigerate an additional 2 hours. Serve.

SCALLOPED POTATOES & HAM BAKE
1 container of Deluxe Scalloped Potatoes, heated according to package directions
8 ounces cooked ham, cut into small cubes
1 cup shredded Gruyere or Swiss cheese
2 Tbsp. plain dry bread crumbs
Preheat oven to 400°. In 1-1/2 -quart shallow baking dish combine hot Deluxe Scalloped Potatoes, ham and 1/2 cup cheese. Top with remaining cheese and bread crumbs. Bake 15 minutes or until golden brown and bubbling.


SCALLOPED POTATOES WITH SAUSAGE & PEPPERS
1 Tbsp. Butter
1 large red bell pepper, thinly sliced
1 small onion, thinly sliced
1 lb. sweet Italian sausage links or bratwurst, cut into 1/2-inch pieces
1 container of Deluxe Scalloped Potatoes, heated according to package directions
In 12-inch nonstick skillet, melt Spread over medium-high heat and cook onion and pepper, stirring occasionally, 4 minutes or until crisp-tender. Add sausage and cook, stirring occasionally, 8 minutes or until sausage is done and onions are golden. Stir in hot Deluxe Scalloped Potatoes. Garnish, if desired, with chopped fresh parsley.

BLUEBERRY MUFFINS
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup Butter
1 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 cup milk
1-1/2 cups fresh blueberries
Preheat oven to 375°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, with electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs and vanilla until blended, scraping sides occasionally. Alternately beat in flour mixture and milk just until blended, beginning and ending with flour mixture. Gently fold in blueberries. Evenly spoon batter into prepared pan. Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

BREADED BAKED CHICKEN
1/2 cup seasoned bread crumbs
3 Tbsp. grated Parmesan cheese
1/2 tsp. Garlic Powder With Parsley
6 boneless, skinless chicken breast halves (about 1-1/2 lbs.)
1/4 cup Butter, melted
Preheat oven to 425°.Combine bread crumbs, cheese and garlic powder. Dip chicken in melted Butter, then bread crumb mixture, coating well. In 13 x 9-inch roasting pan, arrange chicken. Bake 20 minutes or until chicken is thoroughly cooked.

KANSAS CITY BARBECUED RIBS
1 Tbsp. PLUS 1/4 cup firmly packed light brown sugar
3 tsp. Seasoned Salt
2 tsp. chili powder
1 tsp. Seasoned Pepper
1/2 tsp. ground red pepper
4 lbs. beef ribs, cut into individual ribs (8 or 9 ribs)
3 Tbsp. Butter
1 small yellow onion, chopped
2 cloves garlic, chopped
1 tsp. paprika
1 cup ketchup
2 Tbsp. apple cider vinegar
1 tsp. dry mustard
Preheat oven to 400°.
In small bowl, combine 1 tablespoon sugar, 2 teaspoons Seasoned Salt, 1 teaspoon chili powder, 3/4 teaspoon Seasoned Pepper and 1/4 teaspoon ground red pepper; rub on ribs. In bottom of broiler pan lined with aluminum foil, arrange ribs. Cover with aluminum foil and bake 2 hours or until ribs are tender.
Meanwhile, in 2-quart saucepan, melt Butter over medium heat and cook onion, stirring occasionally, 5 minutes or until tender. Add garlic, paprika and remaining Seasoned Salt, chili powder, Seasoned Pepper and ground red pepper. Cook, stirring frequently, 1 minute. Stir in ketchup, remaining sugar, vinegar and mustard. Bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, 15 minutes.
In large bowl, toss ribs with 3/4 cup barbecue sauce. Grill or broil ribs, basting with remaining sauce and turning frequently, 15 minutes or until ribs are glazed and browned.

SAUCY SWEDISH MEATBALLS

6 Tbsp. Butter
1 medium red onion, finely chopped
2 lbs. ground beef
2 Tbsp. honey
2 large eggs
3/4 cup plain dry bread crumbs
3/4 cup whipping or heavy cream
3/4 tsp. kosher salt
1 package Brown gravy mix
1-1/4 cups water
1/2 cup whole berry cranberry sauce
In 10-inch nonstick skillet, melt 2 tablespoons butter over medium heat and cook onion, stirring frequently, 5 minutes or until tender; set aside.In large bowl, combine ground beef, onion mixture, honey, eggs, bread crumbs, 1/4 cup cream and 1/4 teaspoon salt. Shape into 32 (1-1/2-in.) meatballs.In 12-inch nonstick skillet, melt remaining 4 tablespoons Spread and brown meatballs in two batches. Remove meatballs and set aside. In same skillet, blend Gravy Mix with water. With wire whisk, stir in cranberry sauce and remaining 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat to low and return meatballs to skillet. Simmer covered 10 minutes or until meatballs are cooked. Stir in remaining 1/2 cup cream and heat through. Serve, if desired, over hot cooked noodles and garnish with chopped parsley.Party Tip: Make 62 (3/4-in.) meatballs and keep warm by serving in a slow cooker.

SPEEDY HONEY-BAKED RIBS
1/2 cup Honey
2 cloves garlic, finely chopped
1/2 cup ketchup
2 Tbsp. firmly packed brown sugar
2 Tbsp. white vinegar
2 tsp. hot pepper sauce
2-1/2 to 3 lbs. baby back ribs or spareribs
Preheat oven to 400°. In small saucepan, melt Honey over medium heat and cook garlic, stirring occasionally, 1 minute. Stir in ketchup, brown sugar, vinegar and hot pepper sauce. Bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. In broiler pan, without the rack, arrange ribs; pour sauce over ribs. Cover with aluminum foil and bake 45 minutes. Remove foil and bake an additional 10 minutes or until ribs are done, basting once. With knife, slice between ribs and toss with sauce in bottom of pan.

STREUSEL-FILLED BUNDT CAKE
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup - stick margarine
2 cups granulated sugar
4 large eggs
2 tsp. vanilla extract
1 container (8 oz.) sour cream
1 cup chopped pecans
1/2 cup firmly packed light brown sugar
1/2 cup semi-sweet chocolate chips (optional)
2 tsp. ground cinnamon
Preheat oven to 350°. Generously grease and flour 10-inch Bundt pan; set aside.
In medium bowl, with wire whisk, combine flour, baking powder, salt and baking soda; set aside.
In large mixing bowl, with electric mixer, beat margarine with granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla, scraping sides occasionally. On low speed, alternately beat in flour mixture and sour cream just until blended, beginning and ending with flour mixture.
In medium bowl, combine pecans, brown sugar, chocolate chips and cinnamon; set aside.
Spoon 1/3 of the cake batter into prepared pan; sprinkle with 1/2 of the pecan mixture. Spoon 1/2 of the remaining batter over pecan mixture; spread to cover. Repeat with remaining pecan mixture and cake batter. With butter knife, gently swirl to marble; spread top to smooth.
Bake 55 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 15 minutes; remove from pan and cool completely. Just before serving, sprinkle, if desired, with confectioners sugar.

BERRY CORNBREAD
1-1/2 cups buttermilk
4 eggs
2-1/3 cups cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 Tbsp. baking powder
2 tsp. Seasoned Salt
1/2 tsp. baking soda
1/2 cup margarine
1 cup fresh blueberries or chopped strawberries
1/4 cup blueberry or strawberry preserves
Preheat oven to 375°. Spray 9 x 9-inch baking pan with nonstick cooking spray; set aside.
In large bowl, combine buttermilk and eggs; set aside.
In food processor, combine cornmeal, flour, sugar, baking powder, Seasoned Salt, baking soda. With pastry blender or two knives, cut in margarine until mixture is size of small peas. Add to egg mixture and stir until just moistened. Gently stir in blueberries. Evenly spoon batter into prepared pan. Drop preserves onto batter and swirl with knife. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool slightly on wire rack.

BAKED MACARONI & CHEESE
3 Tbsp. Margarine
2 Tbsp. all-purpose flour
2 cups milk, warmed
1-1/2 cups shredded sharp cheddar cheese (about 6 oz.)
1/2 cup shredded Monterey Jack cheese (about 2 oz.)
1 tsp. Seasoned Salt
1/2 tsp. Seasoned Pepper
1/2 tsp. dry mustard
8 ounces elbow macaroni, cooked and drained
Preheat oven to 350°. Spray 8 x 8-inch baking dish with nonstick cooking spray; set aside.
In 3-quart saucepan, melt margarine over medium heat until foamy. With wire whisk, stir in flour and cook, stirring constantly, 1 minute. Gradually add milk and stir constantly, until mixture comes to a boil and thickens. Remove from heat, then stir in cheeses, Seasoned Salt, Seasoned Pepper and mustard until cheeses are melted. Let stand 1 minute, then stir in macaroni. Turn into prepared baking dish and bake 30 minutes or until heated through.

EASY APPLE CRISP
1 can apple pie filling
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup Shedd's Spread Country Crock® Spread
3/4 cup quick cooking or old-fashioned oats
1/4 cup chopped walnuts (optional)
Preheat oven to 375°.
In 9-inch pie plate, spread apple pie filling.
In medium bowl, combine flour with brown sugar. With pastry blender or two knives, cut in Spread until mixture is size of small peas. Stir in oats and walnuts. Evenly sprinkle over apples.
Bake 30 minutes or until heated through and topping is golden. Serve warm or at room temperature.

Holiday Specials

HAUNTED GRAVEYARD CAKE

One box of Moist Supreme Pillsbury Classic White
Pillsbury chocolate frosting
Pillsbury vanilla frosting
Candy pumpkins
Pillsbury green frosting
Candy mummies
Gummy worms
Keebler chocolate cookies
oreos

Follow box recipe on making the cake mix.While waiting for cake to cool, crumble oreos in a large bag. After cooling, spread chocolate Pillsbury frosting over the whole cake. On the front of the cake, use utensils for the white frosting to go into so the frosting can make a pattern. With using this utensil make 2 lines around half of the cake as well another two through them to make a fence.Spread candy pumpkins around the fencing. Take your utensil and make vines for the pumpkins using the green frosting. Spread on the other half of the cake your crumbled oreos. Put on top of the oreos gummy worms. Slice little openings in the cake to make an opening for the Keebler chocolate cookies to go in. On the middle of the cookies; put RIP to make the graveyard look. Last the mummies are put on the side of the cake to look like there underground.

Crispix Mix

3T Butter 4t Worcestershire
1/4t garlic salt 6c Crispix ( Chex cereal)
1/4t onion salt 1c salted nuts
2t lemon juice 1c pretzels

Melt butter in 9x13 pan in oven (250 degrees) stir in seasoning. add Chex mix nuts and pretzels. Mix until coated. Bake at 250 degrees for 30 minutes. stir occasionally.

Cheese Ball

8oz cream cheese 1/4c mayonnaise
10oz cheddar cheese ( Grated) 2t onion powder
4T butter 1t Worcestershire
1/4c sour cream 1c. chopped pecans

Let cream cheese, cheddar and butter soften. Cream together all except pecans. Form into 2 balls and chill. Roll in pecans and serve.

Mexican Layer Dip

1 5oz can refried beans 1 1/2c grated cheddar cheese
1 carton avocado dip 3 green onions (chopped)
8oz sour cream 4oz ripe olives (chopped)
1/2c picante 2 chopped tomatoes
1c chopped lettuce

Layer beans, avocado & sour cream mixture then cheddar cheese, green onion, tomato and lettuce.

Party Meat Balls

2lbs ground beef 2T soy sauce 1c. cornflakes (crush)
/4t. pepper
1/3c snipped parsley 1/2t. garlic salt
2 eggs 1/3c ketchup
2T onion flakes

Combine ingredients and form into small balls. Pour sauce mix over and bake at 350 for 30 minutes. ( Sauce: 1 16oz can of cranberry sauce, 2T sugar,2T lemon juice)

Casseroles

Baked Macaroni and Cheese
1 C. uncooked elbow macaroni (About 6 oz.)
1/4 C. margarine
1/2t. salt
1/4t pepper
1/4 flour
1 3/4 C. milk
8 oz. cheddar cheese cut into 1/2 inch cubes

Cook macaroni in boiling water uncovered. Stir occasionally. Melt margarine add salt, pepper and stir in flour on low heat stirring constantly over low heat until smooth and bubbly. Remove from heat and whisk in milk. Heat to boil as you stir. Boil and sir for 1 minute. Remove from heat. Add cheese and stir until melted. Stir cheese mixture into cooked macaroni and pour into casserole dish. Sprinkle top of casserole with cracker crumbs or bread crumbs ( which have been stirred in a little margarine. bake mat 350 degrees until slightly browned.


3 Way Casserole

1 package Elbow Noodles
1 lb ground beef
1 can tomato sauce
1 can chili beans
10 oz. can corn j drained
1 white onion
1 pkg. chili seasoning
2 Tb. hot sauce (optional)
1 pkg. Kraft Parmesan cheese
1 pkg. Kraft cheddar cheese
2 Tb. garlic powder
4 cups oyster crackers

Preheat oven 350
Start noodles, chop white onion then drain. Brown beef in a large skillet. Add chopped onion, garlic powder, tomato sauce, beans, corn, hot sauce, and chili seasoning. In a large casserole dish layer noodles, meat mixture and then both cheeses and oyster crackers. Back 30-45 minutes until heated through, cheese is melted and crackers are golden brown.

Chicken A La Casserole

2 boxes Tyson fully cooked diced chicken
Shell noodles
1 can cream of chicken sap
1 can cream of potato sap
1 box frozen peas
1 can corn drained
2 stacks of celery
1 pkg. shredded mix cheese
2 Tb. garlic powder
2 cups shredded carrots

Preheat oven to 350
Start bowling noodles. In a large skillet heat chicken, peas, corn, and carrots. Add both saps, celery and garlic powder until warm. In a large casserole pan, add mixture. Mix in noodles. Top with cheese. Cover with foil. Back 30-45 min. until heated through and cheese is melted.

Hash brown Casserole

1 bag shredded hash browns
1 lb ground beef
1 can cream of mushroom
1 can cream of celery
1 16 oz container sour cream
1 pk. shredded Cheddar cheese

Preheat oven to 400
Take out the hash browns so there room temp. Brown hamburger in large skillet; drain. In a large bowl mix all ingredients leaving out some cheese for the top. Put all in a large casserole dish; cover with foil. Top with left over cheese. Bake for 45 minutes-1 hr. until hash browns are tender and all cheese is melted. Bake uncovered additional 15 minutes.

Pheasant Rolls

2 pheasants cleaned and boned
1 tub cream cheese
1/4 c. crab meat
8 oz. water chestnuts
1 box Minnesota Wild rice
1 box toothpicks

Prepare Wild rice according to the box directions then spread it on a 9" x 12" glass baking dish. Slice pheasant into thin pieces and set aside. Dice crab meat and water chestnuts into small pieces. Then fold cream cheese, crab meat and water chestnuts in a mixing bowl. Lay thin pheasant strips out on cutting board and place 1 Tablespoon of cream cheese mixture in the center of each strip. Roll the pheasant up to surround the the cream cheese mixture and place a toothpick through the roll up to hold it together. Place the pheasant rolls on top of the wild rice then cover. Bake at 350 degrees for 30 minutes. Serve Hot.

Pizza Bake

1 29oz can Pizza sauce
1 8oz pkg. Pepperoni
1 green bell pepper (Sliced)
5 large mushrooms (Sliced)
1 lb ground beef
1 8oz pkg.shredded mozzarella cheese
1 8oz pkg. shredded cheddar cheese
1 bottle ranch dressing
1 pkg. spiral noodles
2 T. Butter

Boil noodles and drain. Set aside. In large skillet melt butter and saute sliced mushrooms and green pepper. Add ground beef and brown. Drain excess fat. Add pizza sauce and pepperoni to mixture and heat on low. In large casserole baking dish place 1/3 of spiral noodles on bottom of dish and spread. Sprinkle ranch dressing over noodles. Place 1/3 of pizza sauce mix over noodles top with cheese mix. Repeat until mixture is gone. Bake at 350 degrees for 30 minutes. Serve hot.

Salads

Gooseberry Salad

1 pkg. lemon jello
1 pkg. lime jello
16 oz. can Oregon gooseberries
1 1/2 c. boiling liquid
1/2 c. sugar
1 c. undiluted frozen orange juice
2 c. finely cut celery
1 c. chopped pecans

Drain gooseberries; reserve berries, add enough water to liquid from berries to make 1 1/2 cups. Bring to boil; add jello and dissolve. Add sugar and orange juice and let congeal partially. Add celery, gooseberries, and nuts. Pour into mold or pan.

Frozen Pink Party Salad

20 oz. can crushed pineapple
3/4 c. sugar or 1/4 c. honey
8 oz. pkg. cream cheese
12 oz. pkg. frozen strawberries
8 oz. Cool Whip
2 bananas
Nuts if desired

Softened cream cheese and mix all ingredients together, except bananas and nuts. Fold them in. Freeze. Before serving let stand at room temp. about 20 minutes.

Creamy Pineapple Salad

1 20 oz. can crushed pineapple-reserve liquid
1 small package lemon jello
1 c. heavy cream
1/4 c. sugar
1 c. cottage cheese

Drain pineapple- Putting juice in small pan. Add water to make 1 1/3 cups liquid. Bring to boil. Add to lemon jello. Stir to dissolve. Cool until slightly thickened. Whip Cream. Add sugar. Fold into cooled jello. Stir in pineapple and cottage cheese. Blend well. Chill at least 3 hrs.

Grandma's famous Pea Salad

1 can peas drained
3/4 c. diced cheddar cheese
1/4 c. chopped dill pickle
1/4 c. chopped onion

Whisk together1/4 c. miracle whip dressing1 T. vinegar1 T. milk2 T. sugar. Put peas, pickle and onions into bowl. Pour dressing over and add cheese. Stir gently.

Dump in Fruit Salad

1 can apricot pie filling
1 can chunk pineapple
1 can mandarin oranges
1 can dark pitted cherries
1 container fresh or frozen strawberries
1/2 fresh cantaloupe

Drain juices off all canned fruit. Mix together with pie filling. Chill. Salad can be varied many ways by choosing any assortment of fresh and canned fruits, but always use the apricot pie filling as the dressing.

Apricot Fluff Salad

1 pkg. apricot jello
1 c. boiling water
17 oz. can apricot halves
1 c. Cool Whip
1/4 c. finely chopped pecans

Dissolve jello in hot water. Cool until egg white consistency; whip jello, then add Cool Whip and blend well. Fold in drained and finely chopped apricots and pecans. Pour into mold and chill until set. Could use blender to chop apricots.

Cranberry Salad

1 lb. cranberries
s2 to 3 oranges
2 to 3 apples
3 oz. strawberries jello
1 c. boiling water
1 c. sugar
1/2 c. frozen undiluted orange juice
8 oz. crushed pineapple
1 c. chopped nuts
1 c. grapes (optional)
1 c. chopped celery (optional)

Grind cranberries and drain, grind apples and oranges peeled; use peel from 1/2 orange.Dissolve jello in water; add sugar to dissolve. Combine remaining ingredients. Salad may be frozen. If you want to mold salad, soften 1 package unflavored gelatin in 1/4 c. cold water and add to hot jello mixture.

Cabbage Salad

4 Cups finely chopped cabbage
1/2 cup sugar
1/2 cup oil
1 teaspoon salt
1 package Ramon noodles
1/4 cup vinegar

Mix salt and cabbage. Heat rest of ingredients to boil, except noodles, then pour over cabbage. Pour 1 quart of boiling water over crumbled noodles. Leave 15 minutes and drain. Mix into cabbage mixture. Chill and serve.

Pistachio Salad
1 pkg. Instant Pistachio Pudding Mix
1 20 oz. can undrained crushed pineapple
1 cup small marshmallows
1 9 oz. whipped topping

Place pineapple in bowl. Sprinkle on pudding mix. Mix together. Fold in marshmallows and topping.Serve.

Raspberry Jello Salad

2 (3 oz.) pkg. raspberry jello, dissolved in 2 c. hot water
1 pkg. frozen raspberries

Add 1 cup applesauce. Refrigerate.

1 lb sour cream
2 c. miniature marshmallows
Mix together.

Sauerkraut Salad

2 lb sauerkraut
1 c. sugar
2 c. celery, chopped
1 small green pepper, chopped
1/2 small onions, chopped

Mix all together and let stand overnight.

Zesty Spaghetti Salad

4 c. cooked spaghetti, cut in fourths
1 c. diced onion
1 c. diced tomato
1/2 c. chopped green peppers
1 c. diced cucumber
1 small can diced mushrooms
1 (16 oz.) fat-free Italian dressing

Combine all ingredients with spaghetti. Put dressing on last and stir. Refrigerate 1 hr. before serving.