Strawberry Snow Cones

Prep Time:

10 min

Total Time:

10 min

Makes:

8 servings

1 cup boiling water

1 pkg. (8-serving size) JELL-O Gelatin, any red flavor

1 cup pureed strawberries

1/2 cup light corn syrup

1/2 cup ice cubes

8 paper or plastic cups (8 oz.)

8 cups crushed ice

STIR boiling water into gelatin in large bowl 2 minutes until completely dissolved. Add strawberries, corn syrup and ice cubes; stir until ice is completely melted.

FILL each paper cup with 1 cup of the crushed ice.

POUR gelatin mixture evenly over ice. Serve immediately.

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Rocky Road Pudding Cups

Prep Time:

5 min

Total Time:

5 min

Makes:

1 serving

1/2 HONEY MAID Honey Graham (1 square)

1 JELL-O Pudding Snack, Chocolate or Vanilla Flavor

8 JET-PUFFED Miniature Marshmallows

BREAK honey graham into bite-sized pieces.

STIR into pudding cup along with the marshmallows.

SERVE immediately.

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S'more Turtles

Prep Time:

5 min

Total Time:

5 min

Makes:

1 serving

1 KRAFT Caramel

1 whole HONEY MAID Honey Grahams, broken crosswise in half (2 squares)

1 chocolate candy kiss

1 JET-PUFFED Marshmallow

2 PLANTERS Pecan Halves

PLACE caramel on one of the graham squares. Place on paper towel or microwavable plate. Microwave on HIGH 15 seconds or until caramel softens slightly. Flatten caramel slightly with finger.

PRESS tip of chocolate candy into marshmallow. Place on caramel, chocolate side down. Microwave on HIGH 15 seconds or until marshmallow puffs.

TOP with pecan halves and remaining graham; press together lightly to flatten. Let stand 1 minute or until chocolate is melted.

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Cookies 'N Cream Jack-o'-Lantern Popcorn Balls

Prep Time:

20 min

Total Time:

20 min

Makes:

10 servings, 1 popcorn ball each

16 Halloween OREO Chocolate Sandwich Cookies, divided

5 cups air-popped popcorn

1/2 cup raisins

2-1/2 cups JET-PUFFED Miniature Marshmallows

1/3 cup butter or margarine

cupcake liners (optional)

CHOP 11 of the cookies; toss with popcorn and raisins in large bowl.

PLACE marshmallows and butter in saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Pour over popcorn mixture; toss to coat.

SHAPE popcorn mixture into 10 (2-1/2-inch) balls. Cut remaining 5 cookies in half. Insert 1 cookie half into top of each ball to make a "stem." Serve in cupcake liners.

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Finger Gelatin

Prep Time:

20 min

Total Time:

1 hr 20 min

Makes:

12 servings, about 12 squares each

3 pkg. (4-serving size each) JELL-O Raspberry Flavor Gelatin

4 envelopes KNOX Unflavored Gelatine

4 cups boiling water

MIX dry gelatins and gelatine in large bowl; stir in boiling water until completely dissolved.

POUR into 13x9-inch pan. Refrigerate 1 hour or until firm.

CUT gelatin mixture into small squares. Store in tightly covered container in refrigerator.

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Monkey Face Sandwich

Prep Time:

10 min

Total Time:

10 min

Makes:

8 servings

16 slices whole wheat bread

1 pkg. (6 oz.) OSCAR MAYER Boiled Ham

8 KRAFT Singles

3 Tbsp. MIRACLE WHIP Dressing

1/4 cup raisins

PLACE bread slices on cutting board. Cut into 3-inch circles using cookie cutter or sharp knife. Repeat with ham and Singles. Reserve scraps.

SPREAD 8 of the bread circles with dressing. Top each with ham, Singles and second bread circle.

DECORATE with additional dressing and raisins to resemble monkey faces. Use the reserved scraps for the "monkeys' ears."

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Popcorn Balls

Prep Time:

30 min

Total Time:

30 min

Makes:

1-1/2 dozen or 18 servings, 1 popcorn ball ...

12 cups popped popcorn

1 cup light corn syrup

1/2 cup sugar

1 pkg. (4-serving size) JELL-O Gelatin, any flavor

1-1/2 cups PLANTERS COCKTAIL Peanuts, coarsely chopped

PLACE popcorn in large bowl.

MIX syrup and sugar in saucepan; bring to boil. Remove from heat. Add gelatin; stir until dissolved. Add peanuts.

POUR over popcorn; mix well. Cool about 5 minutes. Shape into 18 balls, each about 3 inches in diameter.

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Bearly Hot Chocolate Snack Mix

Prep Time:

5 min

Total Time:

5 min

Makes:

10 servings, about 1-1/2 cups each

12 cups popped popcorn

2 cups JET-PUFFED Miniature Marshmallows

2 cups TEDDY GRAHAMS Chocolate Graham Snack

1 envelope (1 oz.) hot cocoa mix

TOSS popcorn, marshmallows and graham snacks in large bowl.

SPRINKLE hot cocoa mix over popcorn mixture; toss to coat. Serve immediately or store in airtight container at room temperature for up to 1 week.

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Ants on a Log

Prep Time:

5 min

Total Time:

5 min

Makes:

12 servings, 2 "logs" each

8 celery stalks, each cut into 3 pieces (3 to 4 inches each)

1 container (8 oz.) PHILADELPHIA Cheesecake Flavor Cream Cheese Spread

1/2 cup raisins

FILL celery "logs" evenly with cream cheese spread.

TOP with raisins for the "ants."

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Snowman-on-a-Stick

Prep Time:

10 min

Total Time:

10 min

Makes:

1 serving, 1 snowman

3 JET-PUFFED Marshmallows

1 lollipop stick (8 inch)

1 peanut butter cup

1 FAMOUS Chocolate Wafer

1/2 tsp. creamy peanut butter

2 pretzel sticks

1 chewy fruit snack roll

5 candy-coated chocolate pieces

THREAD marshmallows on lollipop stick to resemble a snowman.

ATTACH peanut-butter cup to wafer with half of the peanut butter. Place on top of snowman for the "hat," securing with remaining peanut butter. Insert pretzel sticks into middle marshmallow for the "arms."

CUT fruit roll into desired length for the "scarf;" wrap around snowman. Decorate with candies as desired.

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Yummy Stuffed Bears

Prep Time: 5 min
Total Time: 5 min
Makes: 1 serving

1-1/2 tsp. peanut butter
12 TEDDY GRAHAMS Chocolate Graham Snack
1-1/2 tsp. PHILADELPHIA Cream Cheese Spread
12 TEDDY GRAHAMS Graham Snacks

SPREAD peanut butter evenly onto 6 of the chocolate graham snacks; top each with second chocolate graham snack to make a sandwich.

SPREAD cream cheese spread evenly onto 6 of the graham snacks; top each with second graham snack to make a sandwich.

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Berry-Graham Dominos

Prep Time: 5 min
Total Time: 5 min
Makes: 1 serving

1 HONEY MAID Honey Graham, broken crosswise in half (2 squares)
1 Tbsp. COOL WHIP Whipped Topping (not thawed)
12 frozen blueberries or 8 raspberries

TOP graham squares evenly with the whipped topping.

TOP with blueberries to resemble dominos. Serve immediately.

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Beary Nutty Sandwiches

Prep Time: 5 min
Total Time: 5 min
Makes: 2 servings, 12 sandwiches each

1 Tbsp. peanut butter
48 TEDDY GRAHAMS Graham Snacks

SPREAD peanut butter evenly onto 24 of the graham snacks.

TOP each with a second graham snack to make sandwich.

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Create-a-Cookie Barz

Prep Time: 5 min
Total Time: 15 min
Makes: 1 serving

1 OREO Cookie Barz or CHIPS AHOY! Cookie Barz
1 Tbsp. decorating icing

REMOVE cookie bar from packaging.

USE icing to write a name or special message on top of cookie bar.

LET stand until icing is set.

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OREO® Ladybug

Prep Time: 15 min
Total Time: 15 min
Makes: 1 serving, 2 ladybugs

2 OREO Chocolate Sandwich Cookies
4 tsp. red-tinted vanilla frosting
2 tsp. miniature semi-sweet chocolate chips
2 Mini OREO Bite Size Chocolate Sandwich Cookies
4 pieces black string licorice (1 inch)

SPLIT large OREO Cookies, leaving filling on 1 side of each cookie. Cut sides with filling in half to make "ladybug's wings." Spread plain side of each wing with frosting. Press chocolate chips into red frosting for "spots."

SECURE wings, red frosting sides up and rounded edges out, to tops of remaining plain cookie halves with additional frosting, separating wings slightly.

ATTACH Mini OREO Cookies to the bases of the wings with additional frosting for the "heads," standing each Mini OREO on its side. Secure licorice pieces to the heads with additional frosting for the "antennae."

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Teddy Wants S'mores

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 18 servings, 1 bar each

4-1/2 HONEY MAID Honey Grahams, broken crosswise in half (9 squares)
8 oz. milk chocolate
2 cups TEDDY GRAHAMS Graham Snacks, any flavor
1-1/2 cups JET-PUFFED Miniature Marshmallows

ARRANGE graham squares on bottom of lightly greased and wax paper-lined 8-inch square baking pan; set aside.

MELT chocolate in small saucepan on very low heat. Remove from heat; stir in 1-1/2 cups of the graham snacks and the marshmallows. Spread evenly over graham squares in pan. Press remaining 1/2 cup graham snacks into chocolate layer. Let stand until firm.

CUT dessert into 18 bars using bottom graham halves as a guide. Store in tightly covered container at room temperature.

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Teddy Pops

Prep Time: 25 min
Total Time: 32 min
Makes: 14 servings, 1 pop each

84 TEDDY GRAHAMS Graham Snacks, any flavor, divided
2 rolls (1.14 oz. each) ring-shaped hard candies
14 wooden pop sticks

PREHEAT oven to 375°F. Arrange 6 graham snacks in circle on foil-covered baking sheet; repeat to make a total of 7 circles.

CRUSH 1 roll of the candies; spoon into even layer in centers of circles. Position 1 end of stick near center of candies.

BAKE 5 to 7 min. or until candy is melted and bubbly; cool completely. Meanwhile, repeat using remaining graham snacks, candies and pop sticks to make 7 more pops. Carefully peel pops from foil. Store in tightly covered container at room temperature.

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Aquarium Cups

Prep Time: 15 min

Total Time: 1 hr 15 min

Makes: 4 servings, about 1/2 cup each

3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin
ice cubes
1/2 cup cold water
1/2 cup chopped strawberries
4 bite-size fish-shaped chewy fruit snacks

STIR boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. If mixture is still thin, refrigerate until slightly thickened.

PLACE fruit on bottom of 4 clear plastic cups. Pour thickened gelatin evenly over fruit. Suspend fruit snacks in gelatin.

REFRIGERATE about 1 hour or until firm.

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TEXAS BAKED SPAGHETTI

7 or 8 lbs. ground meat
48 oz. tomato sauce
64 oz. kernel corn
3 med. onions
32 oz. spaghetti
2 lg. cans tomatoes
1 lg. bell pepper
Grated cheese

Brown meat, chopped onions and pepper. Cook spaghetti, drain. Mix all and top with cheese. Bake 30 minutes at 350 degrees. Serves 30- 40 people.

HAMBURGER - VEGETABLE CASSEROLE

10 lb. (24 c.) potatoes, peeled, sliced and rinsed well
3 lb. fresh carrots, peeled and sliced
3 lb. frozen peas
1 bunch celery, cut finely
2 lg. onions, cut finely
8 lb. ground beef

Saute celery, onions, and ground beef; drain. Layer meat and vegetables in pans. Cover with ten (10 3/4 ounce) or two (50 ounce) plus one 10 3/4 ounce cans of mushroom soup. Dilute with 1/2 the same amount of milk or beef broth. Add a small amount of salt and pepper. Top with buttered crumbs. Bake 3 hours at 325 degrees. This is good served with cole slaw or assorted salads and rolls - using cake or bars for dessert. Yields 75 servings.

VANILLA CREAM PUDDING

3 c. sugar
3/4 c. cornstarch
1 tbsp. salt
12 c. (3 qt.) milk
3 c. egg
1/4 c. butter
2 tsp. vanilla

Combine sugar, cornstarch and salt. Add milk to this. Stir with a wire ship constantly. Cook, stirring and allow to boil 2 minutes. Remove from heat and add 3 cups of above to 3 cups egg. Add egg mixture to remaining cooked mixture. Allow to boil 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Cool and serve in 1/2 cups. Yields 35 servings. This could be used for 6 cream pies, also.

BLUEBERRY COBBLER

5 qt. blueberries
2 c. honey
2 c. water
3/4 c. cornstarch
1/4 c. butter
2 c. water

Combine the cornstarch and sugar; add the water, honey and blueberries. Let stand 5 minutes. Cook on medium heat and stir until slightly thickened and bubbly. Add the butter. divide between two 9 x 13 inch pans. Make biscuit topper.

BISCUIT TOPPER:
6 c. flour
3/4 c. sugar
3 tbsp. baking powder
1 1/2 tsp. salt
1 1/2 c. butter
6 eggs (1 cup)
1 1/2 c. milk

Thoroughly stir together the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture is coarse. In another bowl combine egg and milk. Add all at once to dry ingredients, stir just to moisten. Spoon 18 mounds on each pan over the blueberry filling. Bake 30 minutes at 400 degrees. Serve warm. Yields 36 servings.

O ' BRIEN POTATOES FOR ONE HUNDRED

35 lb. potatoes, peeled and diced
10 bell peppers, finely diced
2 c. pimientos, finely diced
1/2 c. salt
2 tbsp. white pepper
10 qt. medium white sauce (recipe follows)

Steam potatoes until tender, don't overcook. Mix potatoes with white sauce, seasonings and peppers and pimientos. Put into 2 (18 x 12 inch) pans and bake at 325 degrees for 30 minutes or until delicately browned.

WHITE SAUCE:
2-1/2 lb. margarine
5 c. flour
9 qt. milk (more if necessary)

Melt margarine, add flour and mix well. Add milk and mix well with wire whip.

SCRAMBLED EGGS

1/4 c. margarine
3 c. milk
1/4 c. flour
1 tsp. salt
6 doz. lg. eggs
3 tbsp. salt
1 qt. milk
4 tbsp. softened margarine

Prepare sauce of margarine, 3 cups milk, flour and 1 teaspoon salt. Cook to remove the flour taste; set aside. Mix remaining ingredients with wire whip. Put into pan over hot water and stir until mixture thickens. When eggs are softly set, put into 12 x 20 inch greased stainless pan and blend in cream sauce. Hold warm until served. (The cream sauce helps maintain the mixture from turning in color.) Makes 40 to 50 servings.

MEAT LOAF

1/2 c. cornstarch
1-1/2 tbsp. Worcestershire sauce
3/4 c. ketchup
12 lb. lean ground beef (can use part ground turkey)
1/2 c. chopped green pepper
10 slightly beaten eggs
1/2 tsp. pepper
1/2 c. water
3 beef concentrate cubes
2-1/2 c. hot milk
2-1/2 c. water
1-1/2 qt. bread crumbs
1/2 c. finely chopped onion
3 tbsp. chopped parsley
2 tbsp. salt

Mix the cornstarch and water; set aside. Dissolve beef cubes into hot milk and add Worcestershire sauce; set aside. Mix ketchup with water; set aside. Mix remaining ingredients together, then add the liquids previously set aside. Blend well and portion into 5 loaves. Bake at 350 degrees for 1-1/2 hours or until done. Let rest 10 minutes before slicing. Makes 50 slices.

BEEF STEW FOR 100

19 1/2 lbs. stew meat
4 cloves garlic
3 gallons water
1 3/4 qt. flour
1/4 c. salt
1 tbsp. pepper
8 1/2 lbs. potatoes
7 lbs. carrots
4 lbs. celery
2 lbs. onions

Brown beef and garlic; add water and simmer covered about 1 hour until meat is tender. While meat is cooking, remove about 1/2 gallon of broth and allow to cool slightly. Stir broth into dry ingredients. Pour mixture into simmering meat, stirring constantly until thickened. Cook potatoes, carrots, celery, and onion slightly and add to meat mixture. Bake 1-2 hours.

TURKEY - DRESSING SUPREME FOR 100

9 lb. bread cubes
1 1/3 c. turkey drippings
1 c. celery
2/3 c. onion
2 tbsp. salt
1 1/4 tsp. pepper
1 1/4 tsp. thyme
2 1/2 tbsp. poultry seasoning
2 qts. turkey broth
13 lbs. cooked turkey
2 1/2 c. margarine
1 qt plus 1/2 c. flour
2 tbsp. salt
1 1/2 gallons turkey broth

Combine bread, drippings, and seasonings; toss to mix. Add broth to moisten slightly; blend thoroughly. Spread 2 1/4 quarts dressing in bottom of 3 baking pans (12x20). Spread 1 1/2 quarts turkey on top of dressing. Add another layer of dressing and turkey. Cover each pan tightly and bake at 350 degrees for 1 hour. Melt margarine; stir in flour and salt. Gradually stir in broth. Cook until thickened. Pour 2 quarts gravy over each pan. Bake at 250 degrees uncovered about 15 minutes before serving.

PEANUT BUTTER COOKIES

1 lb. 5 oz. brown sugar
1 lb. 5 oz. white sugar
3 tsp. salt
1 1/2 lbs. butter
6 eggs
3 tsp. vanilla
1 lb. 12 oz. peanut butter
1 1/2 tsp. soda in 1 tbsp. water
1 1/2 lbs. flour

Makes 125 cookies.

EASY SUGAR COOKIES

3 c. powdered sugar
3 c. salad oil
6 eggs
6 tsp. vanilla
3 c. butter
3 c. granulated sugar
15 c. flour
3 tsp. soda
3 tsp. cream of tartar
1 tsp. salt

Cream together powdered sugar, butter and granulated sugar. Add salad oil, eggs, vanilla. Combine flour, soda, cream of tartar and salt; add to mixture. With #40 scoop drop on ungreased cookie sheet. Press down with glass dipped in sugar. Bake 10 to 12 minutes at 350 degrees. Makes 200 cookies.

CRANBERRY PEANUT BUTTER BARS

3 lbs. flour
3 lbs. sugar
4 1/4 lbs. oatmeal
6 lbs. 12 oz. peanut butter
3 lbs. margarine, melted
2 (#10) cans cranberry sauce

Combine flour, sugar, oatmeal, peanut butter and margarine. Mix cranberry sauce. Divide onto crust. Top with remaining crust from first ingredients. Press down with hands. Bake until light brown. This can be a dessert with whip topping. Makes 320 bars.

BREADS & MEATS: GREEK TSOUREKI (EASTER BREAD)

1 c Milk
1/2 c Sweet butter
1 pk Active dry yeast
1/2 c Granulated sugar
1 ts Salt
2 Eggs; beaten
5 tb Orange juice, divided
1 tb Grated orange rind
5 1/2 c Sifted flour
Butter; melted
1/4 c Slivered almonds
2 tb Granulated sugar

In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl.

When lukewarm, sprinkle in the yeast, and gradually stir in the 1/2 cup sugar until it dissolves.

Next add the salt, eggs, 3 tablespoons of orange juice, and the orange rind, stirring continuously.

Gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but not stiff.

Flour your fingers lightly and knead for 15 minutes.

Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours).

Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; pinch to seal the ends.

Repeat with the other half of the dough to make a second tsoureki.

Place on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours).

Meanwhile, prepare the glaze by mixing the remaining 2 tb orange juice, 2 tb granulated sugar, and the slivered almonds in a small bowl.

Bake at 375 degrees for about 20 minutes.

Remove from the oven and with a pastry brush glaze the tops and sides of loaves.

Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut.

BREADS & MEATS: GREEK EASTER BREAD

Greek Easter Bread (tsoureki) which is baked and twisted into sweet bread-loaves are traditionally distributed on Easter Sunday.

Three and a half pounds (one and a half kilos) flour
14 oz. (400g) sugar
12 oz. (320g) butter
8 0z. (225g) milk
three and a half ounces(100g) yeast
8 eggs
1 tsp. mastic, crushed
half a tsp. Of mahlepi (an oriental seed-type herb
almonds, blanched and coarsely crushed

Dissolve the yeast in a little warm milk and add 3-4 tbsps. of flour then leave to rise in a warm place.
Put the rest of the flour into a bowl and make a well in the center.
When the yeast mixture has risen considerably put it into the well in the flour.
Warm the remaining milk in a saucepan with the eggs, half the mastic, the mahlepi, 9 oz.(250g) of the butter and combine well.
Add half of this mixture to the bowl with the flour and the yeast and knead well.
Melt the rest of the butter and keep it to one side.
Add the rest of the egg, sugar, malhepi, mastic and butter mixture to the flour and yeast mixture.
Continue kneading, greasing your hands with the already melted butter.
Knead the dough until it's elastic in consistency, not too stiff or too runny, adding a little more flour if needed.
Cover the dough with a clean cloth and leave in a warm place to rise.
When you see it has risen considerably separate the dough into three thick strips.
Plait the strips, brush with beaten egg and sprinkle them with almonds and the remaining mastic.
Optionally, you could also decorate the plait with a red hard boiled egg at one end.
Bake in a moderate oven for about 45 minutes.

BREADS & MEATS: GOOD FRIDAY FISH PIE

A really satisfying Good Friday supper traditionally enjoyed by fishermen and their families.

1lb (450g) cod or haddock fillets
1pint (600ml) milk
salt and freshly ground black pepper
One and a half oz (40g) butter
One and a half oz (40g) plain flour
3 tsp. chopped fresh parsley
2lb (900g) potatoes
a little cream or milk
1-2oz (25-50g) butter
4oz (100g) grated cheese

Preheat the oven to 375F, Gas Mark 5, 190C.
Put the fish in an ovenproof dish and pour over the milk.
Sprinkle with salt and pepper and bake for 15 minutes before flaking fish.
Strain the milk from the fish and reserve some for the sauce.
Put the flaked fish back into bowl.
In a medium saucepan, melt butter, add flour and mix well.
Let the mixture bubble gently for 2 minutes, stirring continuously.
Remove from heat and add milk stock, parsley and salt and pepper to taste.
Bring back to the boil, stirring continually until sauce thickens.
Pour over the fish.
Boil the potatoes in salted water for about 20 minutes.
Drain potatoes and mash with a little milk or cream, butter and pepper.
Cover the fish with mashed potato and smooth over with a fork.
Sprinkle the cheese over the top and bake for 20-25 minutes until top is golden.
Serve with fresh garden peas.

BREADS & MEATS: EASTER SUNDAY SAFFRON CAKE

A Mediterranean flavor to the Easter table. Saffron originates from Greece; Saffron cakes and small saffron buns were eaten with clotted cream in Devon and Cornwall during the Easter period.

8oz (225g) margarine or butter
1lb (450g) plain flour
quarter tsp. Bicarbonate of soda
quarter tsp. saffron strands
6oz (175g) sultanas
2.5fl oz (65ml) cold water
8oz currants
6oz (175g) sugar
2 eggs
2oz (50g) mixed candied peel
small amount of milk
pinch of salt

Soak the saffron in salted cold water overnight.
Preheat the oven to 350F, Gas Mark 4, 180C.
Grease and line a 9 inch (23cm) round cake tin making sure greaseproof paper stands above the
top of the tin.
Sift together the flour and bicarbonate of soda and rub in the margarine or butter.
Mix in the candied peel, currants, sugar and sultanas.
Stir in the strained saffron water and beaten eggs, then add enough milk to form a dropping
consistency.
Beat well and turn into the baking tin.
Bake for one and a half to two hours.
If a warm skewer comes out clean, remove from oven and leave to cool for 10-15 minutes before
turning onto a wire rack to cool.

BREADS & MEATS: EASTER LEG OF LAMB WITH APRICOTS

A special treat for a special day. The flavor of the apricots and the honey and mustard coating makes this a most enjoyable experience.

5-6 lb (2-3kg) leg of lamb, part boned
6oz (175kg) ready to eat apricots
1lb(500g) shallots
juice of one orange
1 tbsp. clear honey
1 tbsp. Dijon mustard

Soak the apricots in orange juice for 2 hours to soften, then pack the meat with the apricots in the
space where the bone has been removed.
Tie the lamb joint neatly with string.
Heat oven to 350F, Gas Mark 4, 180C.
Put the meat on a rack in a roasting tin, place above the center of the oven and cook allowing 25
minutes per 1lb (500g).
About an hour before the end of cooking time, place the whole unpeeled shallots around the joint in the tin.
Mix the mustard with the honey.
Thirty minutes before end of cooking time, lift the meat from the tin and pour off nearly all the fat.
Replace the meat and spread the honey mixture over the surface.
Return to oven to complete the cooking time.
Leave to stand for 20 minutes before serving with a little of the pan juices heated with stock.

BREADS & MEATS: EASTER SPRING CHICKEN

A succulent variation on an old favorite that's both easy and economical.

1 x 3lb (1.36kg) roasting chicken
3oz butter
1/4 tsp. garlic granules
4 rashers rindless streaky bacon
one and a half tsp. Italian seasoning

Preheat oven to 375F, Gas Mark 5, 190C.
Blend together the seasoning, garlic granules and softened butter.
Carefully lift the skin on the chicken breast with a sharp knife and spread half the butter mixture
underneath.
Prick the thighs and breast flesh with a fork and rub in a little of the butter mixture and place the remaining mixture inside the bird.
Place the chicken in a roasting tin and cover the breast with bacon rashers.
Cover with foil and cook for one and a half to two hours, or until tender, basting frequently.
15 minutes before the end of cooking time remove the foil and brown the bacon.

BREADS & MEATS: EASTER ROLLS

2 pkg. dry yeast with 1/2 c. warm water
2/3 c. margarine
2/3 c. sugar
1 1/2 c. hot water
2 beaten eggs
1 tsp. salt
6 c. flour

Mix yeast with 1/2 cup water. Cream together margarine and sugar. Add yeast to water, eggs, salt, margarine and sugar. Add flour until goopy. Cover with towel 2 hours. Punch once in middle. Cover with plastic wrap. Refrigerate overnight. Shape into rolls. Let rise 30 minutes in greased muffin pans. Bake at 375 degrees for 15-20 minutes.

BREADS & MEATS: EASTER ROAST LAMB WITH APPLE TARTLETS

The traditional Easter fare for the family get-together. Choose succulent roast lamb with the first new potatoes for a truly enjoyable feast.

Joint of lamb (leg or shoulder)
Salt
Gravy from half a pint (285ml) stock or vegetable water, 1 tbsp. Flour and
freshly ground black pepper

Place lamb in roasting dish and lightly prick surface fat all over with fork.
Rub fat over with salt.
Roast joint for 25 minutes per lb (450g) plus 25mins at 325F, Gas Mark 3, 170C.
Transfer to hot platter, cover with foil and stand for 10-15mins.
Make gravy by tilting roasting tin, strain off excess fat, then stir flour into remaining fruit juices.
Brown lightly over medium heat, stirring often, then after cooling blend in stock or vegetable water.
Stir over gentle heat till smooth; bring to boil then season the gravy with salt and pepper.

APPLE TARTLETS: (OPTIONAL)

An unusual and delicious accompiament to your roast lamb that cannot fail to impress your guests.

6oz (150g) plain flour
good pinch of salt
one and a half oz. (40g) margarine
one and a half oz. (40g) white fat
cold water to mix
one quarter pint of apple sauce
4 tbsp. red currant jelly
4 tbsp. Mint jelly

Sift flour and salt; rub into fats, and mix with just enough cold water to form a dough then roll out thinly.
With a 3in. (7.5 cm) fluted round cutter, cut into 16 rounds, using up pastry trimmings as well.
Mould rounds carefully into tartlet tins.

BREADS & MEATS: EASTER HOT CROSS BUNS WITH CREAM CHEESE FROSTING

5 c All-purpose flour, divided
2 pk Active dry yeast
1/2 c Sugar
1 ts Salt
1 ts Ground cinnamon
1/4 ts Ground cardamom
1/4 ts Cloves
1/4 ts Nutmeg
1 1/4 c Milk
1/2 c Butter
2 Eggs, beaten
3/4 c Currants or raisins
1/3 c Candied orange peel (opt)
1 Egg yolk mixed with 2 tb Water

Combine 2 cups of flour, yeast, sugar, salt and spices in a large mixing bowl. In a separate bowl, heat milk and butter to very warm (120 to 130ø). Add to flour. Beat on medium speed of mixer for 1 minute. Add eggs. Beat another minute. Stir in currants, orange peel and enough remaining flour to make dough easy to handle. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes, adding additional flour as needed. Place in a buttered bowl, turning to butter top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Punch down dough; turn onto lightly floured surface. Divide dough in half; divide each half into 9 pieces.
Form each piece into a smooth round ball. Place balls of dough in two buttered 8-inch square baking pans. Cover; let rise in warm place until doubled in bulk, about 45 minutes to 1 hour. Brush lightly with egg yolk mixture. Bake rolls in preheated 375 degree oven, 20 to 25 minutes, or until golden brown. Remove from pans. Cool on wire rack.. Drizzle frosting across the top of each bun in the shape of a cross. Makes 18 buns.

Cream Cheese Frosting:

3 oz Cream cheese, softened
1 c Confectioner's sugar
1 ts Milk

Beat cream cheese and sugar in a bowl until smooth. Add up to 1 teaspoon of milk or just till the frosting is a good consistency for drizzling.

BREADS & MEATS: EASTER HAM SLICE

1 1/2 c. mashed, cooked sweet potatoes
1/2 c. applesauce
1/4 tsp. cinnamon
2 center-cut ham slices, 1/2 inch thick
1/4 c. bottled lemon juice
1/2 c. brown sugar

Combine potatoes, applesauce and cinnamon. Spoon over 1 ham slices. Place remaining slice over potato mixture. Bake at 325 degrees for 1 hour. Combine lemon juice, sugar and 2 tablespoons pan drippings. Baste ham well. Bake for 15 minutes. Slice to serve. Yield: 4-6 servings.

Cafe Vienna Lookalike

1/2 c Instant coffee
2/3 c Sugar
2/3 c Nonfat dry milk
1/2 ts Cinnamon
1 pn Cloves
1 pn Allspice
1 pn Nutmeg

Blend in blender until very fine powder. Use 2 teaspoons per cup.

Chocolate Truffles

2 pounds of Belgian chocolate (or any brand of good quality chocolate) one quart of heavy cream 1/4 lb. unsalted butter
1/3 C liqueur of choice
cocoa powder

Serves 4 (just kidding.... this makes over 2lbs. of truffles, but they are incredibly addictive)
Melt chocolate and cream over a double boiler. Whisk in butter and liqueur. Continue to whisk as the mixture cools and thickens. Pour into quart containers and refrigerate. To serve, scoop out with melon baller, roll in powdered cocoa.

Cocoa-Nut Meringue Cheesecake

7 oz (1 pk) Flaked Coconut *
1/4 c Chopped pecans
3 tb Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
3 tb Cocoa
2 tb Water
1 ts Vanilla
3 ea Large Eggs, Separated
Dash salt
7 oz (1 jr) Marshmallow Creme
1/2 c Chopped Pecans

* Coconut should be flaked and toasted.

Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine
cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool.

100% Stone Ground Whole Wheat Bread

Serving Size : 1

Categories : Fat-Free Breads

3 cups 100% Whole Wheat Flour-level
3/8 cup Wheat gluten flour-level
1 1/2 cups Water at 110 degrees
3 tablespoons Honey
4 teaspoons Active dry yeast
2 teaspoons Salt-heaping

Mix in separate bowl, flour, gluten flour and salt. Pour water into bread pan. It is important to use thermometer and that the water be 110 degrees. Sprinkle yeast into the water. Stir with wooden spoon until yeast is thoroughly dissolved. Add honey. Stir with wooden spoon until honey is thoroughly dissvoled. Add flour mixtures. Gently stir in each corner of pan to help mix mixture. Place container in bread machine. Put on Bread menu (medium or light). Bread freezes well.

Cakes, Bread, and Muffin, Corn Fritter Recipes: AMISH COFFEE CAKE

2 c. light brown sugar
2 c. flour
3/4 c. shortening
1 egg
2 tsp. vanilla
1 c. hot coffee
1 tsp. soda

Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take out 1 cup for topping. Dissolve soda in hot coffee and add to the flour mixture. Also add egg and vanilla. Spread on sheet pan 9x12x2 inch and sprinkle on topping. This is a thin batter. Bake at 325-350 degrees approximately 30 minutes. Sprinkle with powdered sugar after baked.

SALADS AND DRESSINGS: Bacon Cheeseburger Salad

CarbsPerServing:7g total

Effort:Easy

Ingredients:
3 ounces lean ground beef crumbled,cooked and drained
4 slices bacon – cooked crisp,drained and crumbled
1 cup chopped lettuce
1/8 cup chopped onion1/2 medium tomato – chopped
1 tablespoon mayonnaise
¼ cup cheddar cheese – (or 1 once)

How to Prepare:
Stir mayo into lettuce,onion and tomato until evenly coated. Toss in beef,bacon and cheese.

APPLE CINNAMON SMOOTHIE

3/4 cup Apple Sugarfree Syrup
1/4 cup Cinnamon Sugarfree Syrup
2 scoops VegeFuel
1 1/2 cups crushed ice
1/4 cup Heavy Cream (optional)

Blend until smooth.

Black Bean Lasagna

1 − 28 ounce jar tomato pasta sauce
1/2 cup water
2 cans (15 ounce) black beans, rinsed and drained
1 3/4 cups lowfat ricotta cheese
1 egg
12 uncooked lasagna noodles
2 1/2 cups shredded skim mozzarella cheese

Preheat oven to 375F. Over low heat, simmer tomato sauce, water, and black beans. Meanwhile, in a small bowl, combine ricotta cheese and egg. Set aside. Using a 9 X 13 inch baking dish, place 1 cup of the bean/sauce mixture on the bottom of the dish. Place 3 pieces of uncooked lasagna noodles on top of the sauce. Next, spread about 2/3 cup of the ricotta mixture over the noodles. Top with 1 cup of the bean/sauce mixture, lastly about 1/2 cup of the mozzarella.

Repeat two layers of noodles, ricotta, bean/sauce, and mozzarella. Then place on the remaining 3 lasagna noodles and pour the remaining bean/sauce mixture over all. Top with remaining mozzarella. Cover with foil and bake at 375F for 30 minutes. Remove foil and continue to bake
another 15 minutes. Remove from oven and let stand for 15 minutes before cutting.

Black, Red, and White Currant Jam

4 lb Currants
4 lb Sugar

Stem currants, crush slightly; add sugar, let stand over night; in the morning cook slowly one half hour, stirring often. Turn into glasses and cover.

Berry Jam

1 Basic microwave jam recipe
3 c Berries, crushed
1 tb Lemon juice

Use raspberries, blackberries, boysenberries etc., crush to make two cups. Prepare basic microwave jam recipe. Microwave, uncovered, on High 13-15 minutes.(See number 50 for microwave recipe)

Berry Christmas Jam

3 c Fresh cranberries
1 md Seedless orange, peeled and quartered
1 pk (10 oz) frozen sliced strawberries, slightly thawed
1/4 ts Ground cloves
1/4 ts Ground cinnamon
4 c Sugar
1/2 c Water
1 Pouch (3 oz) liquid fruit pectin

In a food processor, combine the cranberries and orange quarters; process until coarsely chopped. Add strawberries, cloves and cinnamon; process until mixture is finely chopped. In a heavy large saucepan, combine fruit mixture, sugar and water until well blended. Stirring constantly over low heat, cook two minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil one minute. Remove from heat; skim off foam. Pour into heat resistant jars with lids. Makes about 3 pints of jam.

Banana Jam

2 1/4 lb Bananas, peeled weight
3 1/4 c Sugar
1 Lemon
1/2 c Water

Boil the sugar and water in a large, heavy saucepan for 3-4 minutes. Sieve the peeled bananas into a large bowl containing the lemon juice. Mix quickly and then add to the sugar syrup in the pan while it is still hot. Time is of the essence if the bananas are not to discolor.

Boil the jam gently, stirring all the time as it can stick and burn very easily.

As soon as the jam has thickened sufficiently, pour it into warmed jars and sprinkle a pinch of extra sugar on the surface of the hot jam before sealing tightly and sterilizing for about 10 minutes. Keep in a cool, dark place.

Note: Banana jam is high in nutritional value but will only keep well if perfectly sound, ripe fruit have been chosen and great care taken in its preparation.

Bake-apple-raspberry Jam

1 lb Washed bake-apples
1 Cup raspberries
1 1/2 lb White sugar

Put sugar on berries and let stand overnight. Next day put on to cook, bringing the jam slowly to a boil. Boil 20-30 minutes. Pour immediately into sterilized hot jars and seal.

Apricot-Raspberry Jam

2 lb Apricots; Peeled, Pitted, and Mashed
1 pt Raspberries: (2 Cups), Mashed
6 c Sugar
1/4 c Lemon Juice
1 tb Butter Or Margarine
3 oz Liquid Fruit Pectin; 1 Pouch

In a large saucepan, combine the apricots and raspberries. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Spoon into jars prepared for cooked jam.
YIELD: 7 Eight Ounce Jars

Apricot-Raisin Jam

1/2 lb Dried apricot halves, coarsely chopped
1 c Golden raisins
1 Juice and grated rind of 1 lemon
1 c Orange juice
2 c Sugar

Place the apricots and raisins in a bowl and add water to cover. Cover the bowl tightly and let it stand overnight. Drain the liquid into a large, heavy saucepan and chop the apricots coarsely. Add the apricots, raisins, lemon juice and rind, and orange juice to the pan, place over low heat, and bring to a simmer. Cook 20 minutes, stirring occasionally.

Add the sugar and continue cooking, stirring frequently until the mixture of fruit is very soft and the syrup sheets when dropped from the side of a spoon (220 degrees on a candy thermometer), 15 to 20 minutes. Spoon the jam into sterilized half-pint jars. Seal the jars, process in a boiling-water bath for 10 minutes and cool. Store in a cool, dark place.

Apricot, Orange & Almond Jam

1 lb Dried apricots
2 oz Split almonds
3 Oranges
2 Lemons
2 1/2 lb Sugar
2 1/2 ts Ground cinnamon

Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place.

Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft.

Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars.

Lite Apricot Jam

2 c (480 mL) dried apricots
1 1/2 c (360 mL) crushed pineapple, unsweetened (if using canned, Drain)
1 Orange, peeled, seeded and chopped
Juice of 1/2 lemon
3 1/2 c (840 mL) sugar

Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour into hot jars, leaving 1/4" (6mm) head space. Adjust caps.
Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL)

Apricot Jam

3 1/4 c Prepared fruit
1/2 Bottle fruit pectin
7 c Sugar

Wash apricots. Pit. Do not peel. Cut in small pieces. Crush thoroughly. Combine sugar and fruit. Mix well. Hat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim.

Apple Raspberry Jam

9 c Sugar
2 c Water
6 c Finely chopped tart apples (about 2 pounds)
3 c Red raspberries, washed and drained

Combine sugar and water; boil until mixture spins a thread.

Stir in apples and boil 2 minutes. Add raspberries and boil 20 minutes longer, stirring often. Pour into hot sterilized jars; seal. Makes 5 pints.

Apple Jam 1

1 Recipe basic microwave jam
4 Apples, peeled cored
1 tb Lemon juice
1 ts Cinnamon

Prepare basic jam recipe. Microwave 5-7 minutes.

Amish Rhubarb Jam

5 c Rhubarb, diced
4 c Sugar
6 oz Jello, strawberry

Mix rhubarb and sugar together and let stand overnight. In morning, cook mixture until rhubarb is soft. Remove from heat and stir in jello until it is dissolved. Jar and seal.

Hawaiian Jam

8 Peaches, peeled
3 lg Oranges
Pulp of 1 med. cantaloupe
1 Lemon
1 (8 1/2 oz.) can crushed Pineapple
Sugar

Chop all ingredients fine. Put oranges through food chopper. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight.

Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal. Makes 8 pints.

CHERRY BERRY

2 Env unflavored gelatin
1 1/2 c Sugar
1/2 c Water
10 oz Frozen sliced strawberries
2 c Dark sweet cherries
4 c Light cream or half & half
2 c Whipping cream
2 ts Vanilla

In a small saucepan combine unflavored gelatin and sugar. Add water and strawberries. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat and cool to room temperature.

Meanwhile, chop cherries. In a 3 quart or larger ice cream freezer combine half and half, whipping cream, vanilla, strawberry mixture and cherries.

Freeze according to manufacturer's direction or place in freezer containers and freeze at least 4 hours. Makes about 3 quarts.

CHERRY

3/4 cup dried cherries
1/2 cup rum
2 1/2 cups light cream
1/2 cup sugar
4 egg yolks
1/4 teaspoon vanilla

Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.

Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla, allow to cool completely, then chill.

Pour into the ice-cream maker and freeze according to manufacturer's directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency.

CARAMEL ALMOND

1 cup sugar
1 cup boiling water
4 cups heavy cream
1/2 cup sugar
6 egg yolks, lightly beaten
pinch of salt
1 tsp. vanilla
toasted almonds

In heavy pan, heat 1 cup sugar until it melts and becomes golden in color. CAREFULLY add boiling water to syrup(partially cover pan while doing this so the caramel doesn't splash on you.) Stir until dissolved. Bring to boil and cook until thick(9-10 min.) Set aside. In another pan scald cream. Add sugar and mix well. Pour cream slowly over egg yolks, stirring constantly. Return to saucepan and cook over medium heat, stirring constantly, until thickened. Add salt, vanilla, and 3/4 cups of the caramel syrup(saving the rest.) Mix well. Freeze in ice cream maker according to instructions. Serve topped with remaining caramel syrup and toasted almonds.

CARAMEL

5 large egg yolks
1/6 t. salt
8 t. water
2/3 cup + 4 t. sugar
1 1/2 cups milk
1 1/2 cups heavy whipping cream

Place the egg yolks in a large mixing bowl. Add the salt and whisk until smooth. Set aside. Combine the sugar and water in a heavy-bottomed saucepan large enough to eventually hold the milk and cream. Dissolve the sugar in the water over low heat. This may take a while. An alternative is to use the microwave, and then transfer the sugar solution to a saucepan. Increase to high heat and cook the syrup until it is golden amber colored. While the sugar is carmelizing, scald the milk and cream. As soon as the caramel is a golden-amber color, slowly add the milk and cream, 2 T. at a time. Be very careful, as the mixture will bubble up. Whisk the caramel cream into the eggs. Strain and refrigerate until cold. Freeze according to ice cream machine instructions.

BUTTER PECAN

2 cups light cream
1 cup brown sugar
2 tablespoons butter
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans

Combine the light cream, sugar, and butter in a medium saucepan. Cook, stirring constantly over low heat until bubbles form around the edges of the pan. Let the mixture cool and put it in The ice cream machine. Stir in heavy cream and vanilla. Freeze as directed by your machine’s manufacturer. Add pecan after ice cream begins to harden.

BURNT CARAMEL

(Yields: 1 Quart or 950 ml)
1 C (190 g) granulated sugar
1 C (240 ml) HOT water
4 eggs
1/2 C (40g) powdered sugar
2 C (450 ml) heavy cream
1 tsp vanilla extract

Heat granulated sugar and 1/4 C (60 ml) of the water in a large skillet on medium high heat until the sugar melts and boils, stirring occasionally. Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining 3/4 C (180 ml) water. (I love this part, cause the syrup boils up when the hot water is added) Cool to room temperature and set aside. Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered sugar. Stir in cream and vanilla; stir in the caramel mixture. Chill. Freeze in an ice cream machine according to manufacturer’s directions.

BROWN SUGAR PECAN

1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces

Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir in the nuts. Pour the mixture into the bowl of the machine and freeze. Makes 5 cups.

BLUEBERRY version 2

3 cups blueberries
3 cups table cream
1 1/4 cups sugar

Blend in blender just before putting in machine.
Simple recipe, great ice cream. Nice texture, nice flavor (not too sweet).

BLUEBERRY version 1

2 pints blueberries
1 1/2 cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract

In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.

Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon. Cool the mixture.

In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.

BANANA WALNUT

1 cup milk
2 eggs
1/3 cup sugar
2 bananas, mashed
1 cup cream
1/2 cup walnut pieces

Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Stir milk/egg mixture into bananas. Cool. Add cream. Mix in machine. Add walnuts shortly before done.

BANANA PEANUT BUTTER ICE CREAM

3 cups milk
3 eggs
1 cup sugar
1 cup whipping cream
1/2 cup peanut butter
3 ripe bananas
1 lemon, juice

Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Add cream. Cool. Stir 1 cup of milk mixture into peanut butter to make peanut butter more liquid. Pour peanut butter mixture into milk mixture. Mix in machine. While mixing, mash bananas. Add juice of lemon to bananas. When ice cream almost solid, add bananas and freeze until done.

BANANA version 2

The riper the bananas, the more flavor.

4 ripe bananas
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream

Working quickly to keep the bananas from darkening, peel and place them in a food processor with the lemon juice. purée until smooth. You should have about 2 cups of purée. Stir in the simple syrup, then the cream Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.

BANANA version 1

2 cups milk
2 cups heavy cream
2 eggs, beaten
1 1/4 cup sugar
1/4 teaspoon salt
1 cup purée bananas
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg

In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with the bananas, vanilla and nutmeg. Pour into freezer container. Freeze according to manufacturer’s instructions.

AVOCADO

(Yield: a bit more than 1 pt)
1 pt. half and half (1 cup milk + 1 cup cream)
1/2 cup sugar
3 yolks
1/4 cup dark rum
2 ripe Haas avocadoes, pureed
juice and zest of one lime

First make 1 pint creme anglaise: Heat to a simmer 1 pt. half and half and 1/2 cup sugar. In a bowl, whisk 3 yolks. Mix 1/3 of the hot liquid with the yolks, whisking. This warms the yolks. Now whisk the yolk mixture back into the hot liquid OFF THE FLAME. Let cool.

When cool, add flavoring: 1/4 cup dark rum 2 ripe Haas avocadoes, pureed juice and zest of one lime. Freeze in an ice cream freezer according to the manufacturer's instructions.

Notes: ------ As you can see, this recipe is constructed so that it is easy to add any flavoring to the basic custard.

Where it asks to add flavoring, try: Balsamic vinegar: Add 2 tablespoons balsamic vinegar. (nutty and vanilla like, but slightly tangier. No one will even guess)

Cognac: Add 1/3 cup cognac

Passionfruit: Add 1/4 cup passionfruit puree.

APRICOT

Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
2 tablespoons fresh lemon juice
1 cup heavy cream

Purée the apricots in a food processor. Add the syrup. lemon juice and cream. Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.

ALMOND

1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.

In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.

Buffalo HotCorn

2 1/2 qt.. popped corn
2 Cups corn chips -- slightly broken
1 Cup Dry-Roasted Peanuts
1/4 Cup butter
2 Tbsp. Louisiana-Style Hot Sauce
1 Tsp. celery seed
1/4 Tsp. salt

In small bowl, place 2 cups popped corn; set aside. Combine remaining popcorn with corn chips and peanuts. In small saucepan, melt butter with hot sauce, celery seed and salt; pour over popcorn/peanut mixture, tossing gently to coat. Spread on l5x10-inch baking sheet. Bake at 350'F for 10 minutes. Remove from baking sheet to large serving bowl. Toss with remaining 2 cups popped corn. Serve immediately or store in airtight container.

BBQ Popcorn

6 tablespoons Hot air-popped popcorn
1/3 cup Butter
3 tablespoons Chili sauce
1 teaspoon Onion powder
1 teaspoon Chili powder
1/2 teaspoon Salt
2 tablespoons Grated Parmesan cheese

Place popcorn in large bowl. In small saucepan, melt margarine. Stir in chili sauce, onion and chili powder and salt. Pour chili mixture gradually over popcorn, tossing to mix well. Sprinkle with cheese and toss.

Bayou Popcorn

3 tb Butter; or margarine
1/2 ts Garlic powder
1/2 ts Cayenne pepper
1/2 ts Paprika
1/2 ts Dried thyme
1/2 ts Salt
12 c Popped corn

In a heavy saucepan, melt butter over med. heat. Stir in remaining ingredients except popcorn. Cook for 1 min. Pour over popcorn, tossing to coat evenly. Serve at once.

Bacon Cheese Popcorn

4 quarts Popped popcorn
1/3 cup Butter -- melted
1/2 teaspoon Seasoned salt
1/2 teaspoon Hickory-smoked salt
1/2 cup American cheese -- grated
1/3 cup Bacon bits

Pour freshly popped corn in large bowl. Combine margarine with hickory-smoked salt. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm.

Astronaut Popcorn

8 cups Popped popcorn -- *
1/2 cup Sugar
1/2 cup Tang -- powdered orange drink
1/3 cup Light corn syrup
1/3 cup Water
1/4 cup Butter
1/2 teaspoon Orange extract
1 teaspoon Baking soda

* 2 tbls of unpopped popcorn makes 4 cups (or 1 ounce) popped popcorn.
Place popcorn in a large buttered baking pan. In separate pan, combine sugar, drink mix, syrup, water and butter. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250~ on a candy thermometer, stirring frequently. Remove from heat and stir in orange extract and baking soda. Pour over popcorn, mixing well. Bake for 1 hour, stirring occasionally. Allow to cool completely.

Apricot Treat Popcorn

1/4 cup Butter
2 tablespoons apricot Jelly or jam
2 tablespoons Brown sugar
1/2 cup Popcorn -- popped
1/2 cup Coconut -- toasted
1/2 cup Almonds -- toasted
1 cup Dried apricots -- cut small

In a heavy saucepan, put the butter, jelly and brown sugar. Cook over moderate heat to 235~ on a candy thermometer. Pour over the popped corn, coconut, almonds and apricots.

Ammaretto Popcorn

3 quarts Popped popcorn
1 cup Unblanched whole almonds
1/2 cup Margarine or butter
1/2 cup Brown sugar -- packed
1/2 cup Amaretto

Heat oven to 250~. Arrange popcorn on 2 jelly roll pans; sprinkle almonds over popcorn. In small saucepan, melt margarine over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake at 200~ for 1 hour; spread on foil or wax paper to cool. Store in loosely covered container.

Almond Toffee Popcorn

1 cup Sugar
1/2 cup Butter
1/2 cup White corn syrup
1/4 cup Water
1 cup Almonds; chopped & toasted
1/2 teaspoon Vanilla
1/2 cup Popcorn -- popped

In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280~ on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn.
National Popcorn Week is the week before Halloween.

CHOCOLATE CHIP COOKIES

Put 1 cup water in 20 quart mixer bowl. Mix: 1 tbsp. salt 3 3/4 lbs. brown sugar 3 3/4 lbs. white sugar 12 oz. dry egg solids 1/3 c. soda 1/3 c. cream of tartar Add to mixer bowl. Add: 3 3/4 lbs. margarine 2 tbsp. vanilla Mix well with paddle. Let mixer run and sprinkle in 3 cups chocolate chips and nuts, if desired. Scrape down bowl sides and bottom. Use #40 scoop and flatten a bit with fingers on greased pan. Bake at 375 degrees for 9 minutes. As soon as cookie flattens in oven it is done. Remove and cool. Makes 370 large cookies.

PUMPKIN PIE SQUARES

Simple crust for 3 pans. Grease sides and bottoms of 18 x 26 inch pans very heavily with shortening. Add 2 cups flour at least per tray. Tip pan to flour very heavy. In 20 quart mixer, put 3 (#10) cans pumpkin. Mix well and add to pumpkin: 6 tbsp. cinnamon 3 tbsp. cloves 3 tbsp. ginger 3 tbsp. nutmeg 6 tbsp. salt Whip 4 dozen fresh eggs and add to the pumpkin. Heat 4 1/2 quarts milk and add to pumpkin. Scrape down sides and bottom of bowl. Bake at 400 degrees 20 minutes; 350 degrees until set in center of pan. Garnish with whip cream. Makes 150.

POTATO CHIP COOKIES

Bake the same day as mixed.
4 1/2 lbs. sugar
3 oz. dry egg solids
3/4 c. water
2 1/2 qts. well crushed potato chips
3 tbsp. vanilla
6 1/2 lbs. flour

Combine margarine, sugar, egg solids and water. Add well crushed potato chips and vanilla. Add flour. Mix well with paddle. Turn out on board. Form in long rolls about 1 inch in diameter. Pinch off even pieces, space 4 x 6 on 18 x 26 inch tray. Flatten with glass dipped in sugar. Must have light brown edges. Makes 260 large cookies.

THICKENED CHERRY PUDDING TOPPING

1/2 cup serves 100.
1/3 cup serves 150.
Use bottom of 5 gallon double boiler.
1 1/2 gal. water
5 lbs. sugar red color
1 1/2 lbs. cornstarch

Bring cherries and 1 1/2 gallons of water to a full boil, turn off. Add sugar, red color and cornstarch mixture all at once and stir until clear. Cover with wax paper. Press down. Chill. Use as pie filling, pudding or cake topping.

CHOCOLATE PUDDING

Use bottom of 5 gallon double boiler and cover.
2 tbsp. salt
2 lbs. 6 oz. cornstarch
1 lb. 2 oz. cocoa
4 lbs. 8 oz. dry milk solids

Mix ingredients well. Bring to a boil 2 quarts water (cover). Pour in 20 quart mixer and add No. 1 mixture. Blend with whip. Bring to a boil 2 gallons and 3 quarts water (cover). Add chocolate mixture and stir very well. Cook until thick. Add 1/3 cup vanilla and 1 1/2 pounds margarine. Sprinkle with sugar. Cover with wax paper. Press down. Chill, serve with topping. Serves 150.

APPLE CRISP

Use 5 (18 x 26 inch) trays.
Cut 8 x 8 = 320.
Use #16 scoop.
1 1/2 c. sugar per pan
11 1/2 lbs. sugar
1/2 c. cinnamon
3 lbs. cold margarine, cut up
5 1/2 qts. dried bread crumbs (ground)
2 1/2 tsp. salt

Cut through slices of apple with a knife while still in the cans. Pour 1 1/2 cans and 1 cup in each pan. Sprinkle 1 1/2 cups sugar per pan. In 20 quart mixer bowl blend sugar, cinnamon, margarine, dried bread crumbs and salt. Pour 2 1/2 quart crumbs mix on each pan, evenly. With all fingers move crumbs mix into apples. Clean edges of pan. NOTE: Get crumbs from Baker's bread slices. Bake at 370 degrees for 40 minutes until pans bubble in center. Cool dish. Add whip topping. Serves 400.

PEACH COBBLER

Use 3 (18 x 26 inch) pans, cut 5 x 10.
3 dry 5 lb. cake mixes (yellow)
2 lbs. margarine
1 1/2 qt. coconut

Mix peaches and cake mixes. Melt margarine and mix with cake mixture. Add coconut. Bake at 350 degrees until mixture bubbles in center. Serve with a topping--yogurt or whip cream. Serves 150.

BAKING POWDER BISCUIT DOUGH

LARGE - SERVES 150:
1 1/2 gal. flour
1 1/3 c. baking powder
3 tbsp. salt
3 lbs. margarine
2 qts. buttermilk
18 eggs, beaten
1 c. sugar

SMALL - SERVES 75:
3 qts. flour
2/3 c. baking powder
1 1/2 tbsp. salt
1 1/2 margarine
1 qt. buttermilk
9 eggs, beaten
1/2 c. sugar

Mix. Let stand 15 minutes. Knead. Divide onto trays. Roll, mark and bake at 400 degrees.

BASIC SWEET BREAD DOUGH

11 1/2 lbs. flour
3 c. sugar
3 c. dry milk powder
6 oz. dried egg solids
3 tbsp. salt
1 1/2 lbs. shortening
7 lbs. water at 110 degrees (3 1/2 qts.)
1/2 c. dry yeast granules, dissolved in water

Sit together the dry ingredients. Add 1/2 to the water and yeast mixture. Beat 1 minute on #1 setting (slow). Add shortening. Beat on #2 setting (medium) for 2 minutes. Add approximately 1 quart of flour mixture. Beat on #3 setting for 2 minutes. Scrape down and add remainder of flour and beat on #1 for 1 minute then on #2 for 2 minutes. If bread does not climb beater and sides of bowl add a bit more flour. Turn into greased container and put in oven with pilot light on until double in bulk. (Electric oven may be heated to 200 degrees then turned off for raising of bread dough.) When double in bulk, punch down and stretch dough in turning. Let raise again. Form into rolls or coffee bread as desired, placing in greased pans for baking. Let raise to double in size and bake at 375 degrees. Makes 8 large coffee breads or 150 to 200 rolls. Ethel says: Stretching the dough when raising and when forming rolls produces a more fine grained bread and eliminates kneading. On a humid day more flour is required. The bowl and beater should be warm when bread is mixed. A 20 quart Hobart mixer with a hook is ideal for mixing. This is a good recipe for your church dinner!

CHOW MEIN

5 to 6 lbs. chow mein meat, pork or chicken
4 1/2 qts. (9 lbs.) chicken stock
2 3/4 qts. (2 lbs., 12 oz.) celery, sliced 1/4 inch pieces
2 c. (8 oz.) onions, sliced
5 1/4 qts. (6 lbs.) bean sprouts
4 7/8 c. (1 lb., 10 oz.) water
chestnuts, sliced
4 cans bamboo shoots
1/2 c. (4 oz.) soy sauce
1/4 c. molasses
1 7/8 c. (9 oz.) cornstarch
1 c. (8 oz.) water, cold
1 1/3 tbsp. (1 oz.) salt
2 gal. (4 lbs.) chow mein noodles

Brown meat and onions. Add liquid and cook for 45 minutes. Add rest of ingredients except cornstarch and 1 cup cold water. Bring to a hard boil and shut off. Cover. Let stand until about 1/2 hour before you want to serve. Then bring to a boil and thicken with cornstarch mixed with cold water.

TACOS

300 shells
10 heads lettuce, shredded
10 lbs. American cheese, shredded finely

Cook 20 pounds of hamburger and add: 5 lg. green peppers 1 (#10) can ground baked beans 7 c. celery 1 1/2 tsp. garlic powder 2 (#10) cans tomato puree 1 qt. water 1 1/3 c. chili powder 3 tbsp. salt 1 tsp. cayenne 1 tsp. cumin Fill warm shells. Use hot sauce to taste. Serves 150 (2 each).

STUFFED GREEN PEPPERS

32 lg. pepper, cut in half
6 c. raw rice
15 lbs. hamburger
10 eggs
2 c. milk
1/3 c. salt

Mix rice, hamburger, eggs, milk and salt. Use #12 scoop in each 1/2 pepper. Pour four #5 Creole tomato sauces over peppers. Bake 2 1/2 to 3 hours at 300 degrees. Cover with foil. Just before they are done, sprinkle with Parmesan cheese. Brown uncovered. Spoon sauce over peppers at serving. Serves 64.

BEEF STROGANOFF

50 lbs. Sirloin beef cubes
3 qts. onions
3 qts. celery
3 gal. water

Brown Sirloin beef cubes, onion and celery. Add 3 gallons of water and simmer until tender. Add: 1 gal. catsup 1/4 gal. mushrooms Thicken with rue Just before serving, add 15 pounds sour cream. Serve over 10 pounds wide cooked noodles or rice. Serves 150. Use 6 ounce ladle. Garnish with parsley.

BARBEQUES

25 pounds ground beef serves 150.
2 c. dried onion
1 c. brown sugar
1 c. prepared mustard
1 c. vinegar
1/2 c. Worcestershire sauce
16 c. catsup

Brown meat. Drain excess fat. Add remaining ingredients.

HAM LOAVES (200)

30 lbs. ground ham
10 lbs. ground beef
10 lbs. ground pork
40 eggs
20 c. oatmeal
20 c. milk
2 tbsp. pepper

Mix and shape into 200 individual loaves. Bake at 325 degrees for 2 hours.GLAZE:
10 c. brown sugar
3 c. vinegar
3 c. water
6 tsp. dry mustard

Bring to a boil and boil 10 minutes. Baste ham loaves with glaze. Return to oven and bake 1/2 hour more.

BLUEBERRY OR APPLE MUFFINS

2 c. flour
1/2 tsp. salt
4 tsp. baking powder
2 tbsp. vegetable shortening
2 tbsp. sugar
1 egg, well beaten
1 c. milk
3/4 c. fruit

Sift flour, baking powder and salt together twice. Combine small amount of flour mixture with berries if they are used. Cream shortening. Add eggs; beat well. Add flour alternately with milk, a little at a time, blending after each addition. Mix smooth. This should be a fairly stiff dough. Fold in fruit, bake in preheated oven at 400 degrees for 18-20 minutes.

BAKED APPLES

2 lb. canned sliced apples
1/3 c. brown sugar
2 tbsp. melted butter
2 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. nutmeg

Drain apples thoroughly. Mix all ingredients together and toss lightly. Arrange in shallow casserole dish. Sprinkle additional cinnamon and nutmeg lightly on top. Bake at 325 degrees for 40 minutes. Serves 6.

HOMEMADE SOAP

Use enamel kettles only. 1 can lye
2 1/2 pt. water (warm?)
13 1/2 c. (6 lb.) melted fat (not chicken fat or mineral oil)
Oil of fragrance

Make solution of lye and water. Slowly add and stir in melted fat and add fragrance as desired. Cool to 85 degrees. TO MOLD: Line wood box with wet cloth. Pour in soap, cover with thin board and wool blanket and let cool slowly. Cut with string and let age. Grind for laundry use.

WAFFLES

2 c. flour
4 tsp. baking powder
1 1/2 c. milk
1 tbsp. sugar
1/2 tsp. salt
4 eggs

2 tbsp. melted butter or margarine

Sift dry ingredients. Beat eggs until foamy and add milk and melted butter. Add dry ingredients and mix well. Using medium-size waffle maker, makes 6 waffles.

BEER BATTER FOR FISH

1 can beer
2 c. flour
1 egg
Salt and pepper to taste
Cracker crumbs
Milk

Dip fish in milk, then flour, and back in milk. Then dip in batter made with the beer, flour, and egg. Salt and pepper. Roll in cracker crumbs. Lay pieces on waxed paper until you get all pieces coated and they dry just a bit. Deep fry.

RHUBARB ICE CREAM TOPPING

4 c. rhubarb, cut up
1 1/2 c. sugar
1 lg. pkg. dry Jello
1 pkg. frozen strawberries

Don't add any water. Cook until done.

SLOPPY JOES FOR 200

30 lb. hamburger
1 1/4 c. chopped onion
1 1/4 c. chopped green pepper
7 1/2 c. chopped celery
6 1/4 qt. tomato juice
2 1/2 c. vinegar
15 tbsp. brown sugar
5 tsp. dry mustard
7 1/2 tbsp. Worcestershire sauce
3 3/4 c. catsup

Brown hamburger and combine with rest of ingredients.

VENISON JERKY

20 lbs. stripped venison
1 sm. bottle Tabasco sauce
4 (5 oz.) bottles Worcestershire sauce
2 (6 oz.) bottles soy sauce
1 box red pepper
1 sm. bottle onion salt
1 bottle liquid hickory smoke (omit if using smoker)

Mix all ingredients and pour over venison as a marinade. Allow to stand overnight. Place venison strips on cookie sheet or foil in a 175 degree oven. Bake for approximately 2 hours, or until dry. Be sure to leave door of oven open a crack. Prep. time: 12 hours. Serves several.

PARTY PUNCH

5 lbs. sugar
2 qts. water
12 oz. can frozen orange juice or lemonade
1 lg. can pineapple juice
2 oz. citric acid (druggist or health food store)
1 lg. bottle ginger ale or white soda

Boil water. Add sugar, juices and citric acid. Add enough water to make 5 quarts. This is your base. Can be frozen in one quart quantities. To serve: 1 quart base plus 1 quart water plus 1 large bottle ginger ale or white soda. One quart white or rose wine can be added, if desired.

CHICKEN SALAD

4 c. cooked chicken
1 generous c. chopped celery
1 sm. onion, chopped
3 hard boiled eggs, chopped
1 c. sm. shell noodles or orzo
1 c. seasoned croutons
1 c. salad dressing
1/2 tsp. salad elegance
Salt to taste

Mix all ingredients. Refrigerate, allowing flavor to set. Croutons may be held until just before serving. 8-10 servings. Especially attractive on red tipped leaf lettuce. Garnish with fresh parsley.

BUTTER SAUCE

1/2 lb. butter
3/4 c. half and half
3/4 c. sugar

Bring to boil and cook five minutes. 1 tsp. vanilla
Serve warm over individual servings of cake.

FRUIT SALAD

1 lg. can chunk pineapple
1 lg. can mandarin oranges
Green or purple grapes
1 (10 oz.) maraschino cherries
1 or 2 bananas
1 sm. pkg. reg. vanilla pudding
1 1/2 c. fruit juices
3 tbsp. lemon juice

Drain fruit. Add juice to pudding. Cook until thick. Add lemon juice. Cool and add fruit. Serves 12.

CHILI

1 lb. hamburger
2 cans tomato soup
1 can water
1 stalk celery
1 onion (med.)
2 cans stewed tomatoes
2 tbsp. chili powder (more or less to taste)
1 can kidney beans with the liquid
Salt (about 2 tsp. - more or less to taste)

Fry hamburger first. Add everything else and simmer 1 1/2 hours.

GLORY BARS

Mix up: 2 sticks margarine, melted
2 c. graham cracker crumbs
2 c. peanut butter
3 c. powdered sugar

Pat into greased jelly roll pan. Melt 12 ounce chocolate chips and spread on top. Refrigerate only until solid. Cut into squares.

MOM'S FAVORITE BROWNIES

3/4 c. butter
1 1/2 c. sugar
1/4 tsp. salt
3 eggs
3 oz. unsweetened chocolate, melted
1 c. sifted flour
1 c. chopped nuts

--CHOCOLATE ICING:--

1/4 c. butter
2 oz. unsweetened chocolate
3 c. confectioners' sugar
4-5 tbsp. milk
1/2 tsp. vanilla

Cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in chocolate and flour. Stir in nuts, reserving 1/4 cup for garnish. Pour in well greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake at 350 for 20 minutes. Cool 10 minutes. Frost: Melt butter and chocolate over low heat; remove from heat. Beat in confectioners' sugar alternately with milk. Stir in vanilla. Frost brownies while warm; sprinkle with reserved nuts. (We left out nuts!)

YANKEE CORN BREAD

1 c. yellow cornmeal
1 c. flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 egg
1/4 c. corn oil

Preheat oven to 425 degrees. Grease 8x8 square pan. Combine cornmeal, flour, sugar, baking powder and salt. Add milk, egg and oil. Beat until smooth, about 1 minute. Pour into prepared pan. Bake 20-25 minutes, until center is firm. This recipe serves 6-8. You can double this recipe and bake in a 13x9 pan. Bake 25-30 minutes and test for firmness. Do not overbake. Serve warm if possible. (Can be reheated in microwave with butter!)

$250 COOKIES

2 c. butter
2 c. brown sugar
2 c. sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. blended oatmeal*
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
8 oz. grated Hershey bar
3 c. chocolate chips
3 c. chopped nuts

*Blend oatmeal: measure and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking soda, baking powder. Add grated chocolate, chocolate chips and chopped nuts. Roll into balls the size of walnuts. Place on greased cookie sheet 2" apart. Bake at 375 degrees for 12 to 14 minutes. Makes 75 to 100 cookies.

PEANUT BUTTER COOKIES

3 lbs. shortening
4 tsp. salt
4 lbs. peanut butter
8 c. sugar
8 c. brown sugar (3 1/2 boxes)
16 eggs
8 tbsp. milk (1/2 c.)
4 lbs. flour
7 tbsp. baking soda (1/2 c.)

Do not grease pans. Bake in 350 degree convection oven for 10 minutes. Adapt to your own oven.

SWEDISH MEATBALLS

3 lbs. hamburg
2 tbsp. grated onion
1 1/2 pkgs. Tempo Mix
3 eggs
Parsley
1 tbsp. salt
1 tsp. nutmeg
Pepper
Several dashes Worcestershire sauce

Mix Tempo and eggs according to package. Add hamburg and seasonings. Mix well. Shape into small balls. Place in large baking pan and cook for 30 minutes at 350 degrees. Make a pan gravy adding 2 tablespoons flour and 2 bouillon cubes - lastly add 1 can evaporated milk.

POTATO SALAD

10 lbs. potatoes
1 pt. French dressing
1 c. onion, minced
2 tbsp. salt
1 tbsp. paprika
8 hard-cooked eggs, diced
1 c. chopped green pepper
1 lb. celery, diced
1 pt. mayonnaise

Cook potatoes, cool slightly - peel and dice. Add salt, onion and French dressing and marinate. Add remainder of ingredients and mix carefully. (More mayonnaise may be added). Serves 50. Refrigerate well.

Frozen Peanut Butter Pizza Pie

2 Thin Dough 12 inch dough shells
2 Tbls. butter, softened
1 8 oz. package cream cheese, softened
1 cup creamy peanut butter, softened
1 1/2 cups powdered sugar
1 cup milk
1 12−oz. package Cool Whip
chocolate syrup

Preheat oven to 400°F.
Brush tops and rims of pizza shells with butter, place in center oven rack and bake 8 minutes. Remove and cool on wire racks. In a large electric mixer bowl, beat cream cheese and peanut butter, then add the powdered sugar in three portions, alternating with the milk. Fold in thawed Cool Whip, then spread mixture over the cooled pizza crusts. Freeze until firm.

Serve pizzas cold, but not frozen. Just before serving, drizzle with chocolate syrup.

Pizza "Pie"

1 Batch Thin Crust Dough
1 21 oz. can pie topping (cherry, apple, blueberry, etc.)
1/4 cup sugar
1/2 cup flour
2 tbls. butter

Preheat oven to 450F.
Prepare thin crust dough according to recipe. Spread out in a lightly greased 12 inch pizza pan. Spoon pie topping on dough leaving a 3/4" space from edge of pan. Combine flour and sugar in a bowl. With a fork, cut in butter making sure you do not mix too much. It should be crumbly. Sprinkle topping over pie filling. Bake until topping and crust are golden brown. Remove from oven and let cool 5−10 minutes before cutting.

Pesto Pizza

1 1/2 cups (packed) stemmed spinach leaves
1/2 cup (packed) fresh basil leaves (about 1 bunch)
1 1/2 tablespoons oil from oil−packed sun−dried tomatoes or olive oil
1 large garlic clove

Olive Oil
1 12 inch NY Style dough shell
1/3 cup sliced drained oil−packed sun−dried tomatoes
2 cups grated mozzarella cheese (about 8 ounces)
1 cup grated Parmesan cheese

Blend first 4 ingredients in processor to coarse puree. Transfer pesto to small bowl. (Can be prepared 1 day ahead. Press plastic directly onto surface of pesto to cover; refrigerate.) Preheat oven to 500F. Grease 12 inch pizza pan with olive oil. Arrange dough in pan and spread all of pesto over dough. Sprinkle with sun−dried tomatoes, then cheeses. Bake pizza until crust browns and cheese melts.

Seafood Pizza

1 12 inch Pizza Dough shell (uncooked)
3/4 cup Crab meat
3/4 cup Tiny shrimp
1/2 cup Crushed pineapple
5 Mushrooms, sliced
4 1/4 oz. Canned sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese, grated
1 cup White cheddar cheese grated

Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 450 degrees F. until cheese is bubbly.

Grilled Pizza

1 teas. Salt
1 1/2 cup Warm water divided (110F)
3 1/2 cups Unbleached white flour
1/4 cup Corn meal
1/4 cup Whole wheat flour
4 tbls. Olive oil divided
2 teas. Light brown sugar
2 pks. dry yeast
Sauce, Cheese, and Toppings of your choice
(keep in mind the cooking time of these will be shorter than in an oven. Use toppings that take little time at all (if any) to actually cook and do not overload. Try using a soft or crumbled cheese and a cooked, warm sauce.)

DOUGH: Measure 1/2 c warm water in a bowl. Add sugar and yeast and stir to dissolve. Let stand at least 5 minutes to proof (froth forms on top). Meanwhile, sift together into a large bowl the white flour, wheat flour, corn meal and salt. Make a depression in the middle and add 3 Ts of the olive oil and 1 c warm water. Add yeast mixture. Mix all ingredients with your hands and gather together and place on floured board. Knead about 10 minutes, adding more flour if dough is sticky, to form a smooth, elastic mass. Grease a large bowl with olive oil. Add dough, turning it to coat top. Cover and let rise in warm place, draft−free location until doubled in size −
about 45 minutes.

While dough is rising prepare desired sauces and toppings. Divide dough into 6 equal pieces and, on floured surface, roll out to desired shape about 1/2 inch thick. Coat both sides of shaped crust with olive oil, then place on grill directly over fire until upper surface begins to bubble (about 2 minutes). Fire must be very hot and grill must be clean (coals should be red with a small flame,
like a steak fire; this is important). Watch crust closely and rotate with spatula if necessary. Remove crust and turn cooked side up (it should be golden brown). Brush with olive oil, sauce, cheese and desired toppings. Sprinkle some olive oil over each pizza. Return for final cooking (2−4 minutes).

Muffuletta Pizza

1/2 cup finely chopped celery
1/3 cup chopped pimento−stuffed green olives
1/4 cup chopped pepperoncini
1/4 cup chopped cocktail onions
1 clove garlic, minced
3 Tbsp. extra virgin olive oil
2 tsp. dry Italian salad dressing mix

3 oz. thin−sliced deli ham/salami, diced
8 oz. shredded provolone cheese
2 12" uncooked dough crusts
extra virgin olive oil

Mix first 7 ingredients for marinated olive salad and chill overnight. Combine olive salad, ham, and cheese. Top one dough crust with 1/2 of mixture. Drizzle with oil. Bake in preheated 500° F oven for 8−10 minutes or until crust is golden brown and cheese is melted. Remove from oven and cool on a wire rack for 2−3 minutes before cutting into wedges and serving. Repeat with other dough crust.

Tex−Mex Pizza

1 12 inch Thin Crust Dough shell (uncooked)
2 large Tomatoes, diced
1 tbls. Chopped jalapeno pepper
4 Green onions, chopped
2 Cloves garlic, minced
2 cups Cheddar cheese, shredded
2 tbls. Grated parmesan cheese
1 Avocado, chopped
1/2 cup Sour cream
2 tbls. Chopped Cilantro

Spoon tomatoes over pizza dough, leaving a 1/2" border. Top with jalapenos, garlic and onion. Sprinkle with cheeses and season with salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min. until bottom of crust is golden brown. Top with avocado, a dollop of sour cream and cilantro. Pass extra sour cream.

Roasted Garlic and Peppers Pizza

1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2−inch−thick rings
1/3 cup oil−packed sun−dried tomatoes, drained, oil reserved
1 − 12 inch pizza dough shell (uncooked)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley

Preheat oven to 375 deg. F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool.

Using fingers, squeeze out roasted garlic cloves into food processor; add sun−dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun−dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover
separately and refrigerate.)

Prepare pizza dough of choice and have it ready to be topped. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.

Bake pizza until crust is golden brown and cheese bubbles. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.

Margherita Pizza

2 tablespoons extra virgin olive oil
1/2 lb. plum (Roma) tomatoes, chopped in 1/2" pieces
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 12" uncooked NY Style dough crust
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese

Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl. Allow to marinate while making dough.

Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese, then basil. Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.

Philly Cheesesteak Pizza

1 Medium Onion, sliced
1 Medium Green pepper, sliced
8 oz. Mushrooms, sliced
8 oz. Roast beef, shaved
3 tbls. Worchestershire sauce
1/4 teas. Black pepper
1 Batch Sicilian Thick Crust Dough
3 tbls. Olive oil
1 teas. Crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated

Saute vegetables in 1 tb. olive oil until limp; add roast beef. Cook for three more minutes. Add Worchestershire sauce and pepper; stir and remove from heat. Set aside. Brush prepared dough with 3 tb. olive oil and spread crushed garlic over entire surface of dough. Top with a light layer of shredded cheese, then meat/vegetable mixture, distributing evenly. Top with remaining shredded cheese, then Parmesan. Bake in prehated 500F oven until cheese is melted and bubbly. Let sit 5 minutes before cutting and serving.

Thai Pizza

1 Pizza Dough Shell (uncooked)

Sauce:

2/3 cup smooth peanut butter
3 tablespoons Hoisin Sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil

6 oz. Monterrey Jack cheese
1 cup bean sprouts
1/2 lb. small shrimp, cooked, shelled, and deveined
1/4 cup finely chopped green onions
crushed dried hot chilis, to taste

Preheat oven to 450F.

Mix sauce ingredients together. Spread sauce evenly over crust.
Top with shrimp and onions, then cheese. Bake until cheese begins to brown, 12 to 15 minutes.

Remove from oven, top with bean sprouts and pepper flakes, slice and serve.

BBQ Chicken Pizza

BBQ Chicken Pieces

10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce

For the Pizza:

1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro

To make BBQ Chicken:

In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5 to 6 minutes. Do not overcook.

Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator.

To make the pizza:

Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking pizzas.

Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella.

Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.

Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro over the hot surface. Slice and serve.