~ Front Porch Recipes ~
Updated last 9 Nov 2002

MULLED APPLE CIDER (CROCKPOT)  - Surprise new

APPLE CUSTARD PIE - FAYE (OH)

Apple Dumplings - Martha new

Apple Sauce Cake - Cactusgem new

ARTICHOKE DIP - RAINEY (IA)

Mexican Stuffed Peppers - Joan F (MI) new

WHITE SOUR CREAM FUDGE - BONNIE A’S BIL BILL W

GIRL SCOUT MINT COOKIES - ELEANOR (IL)
1 box Devil's Food Cake Mix 2 Eggs 2 Tbl. Water 2 Tbl. Cooking Oil 1/2 Cup Cocoa 1 pkg. Chocolate Chips 2-3 drops Wilton's Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. You will need to blend this together well, this will be a very sticky mess. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes. Let cool until they reach room temperature.
Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be carefull not to add too much, it is a powerfull flavoring. You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.

SPICY FETTUCCINE - ELAINE (PA)
4 oz. fettuccine cooked and drained 1 TBSP. oleo 3/4 cup medium hot salsa 1/4 cup sour cream 3 TBSP. grated Parmesan cheese 1/8 tsp. pepper parsley garnish (optional) Place hot pasta in 3 qt. casserole dish. Stir in oleo, salsa, sour cream, Parmesan & pepper. Cook uncovered at 100% power for 3-5 min. till heated through. Garnish with parsley.

KITTY LITTER CAKE - JOAN F (MN)
1 18.5-oz pkg spice cake 1 18.5-oz pkg white cake mix 2 4-serving pkgs instant vanilla pudding mix 1 12-oz box vanilla wafers, crushed green food coloring 6 to 10 Tootsie Rolls Confectioner's sugar 1 brand new cat litter pan 1 brand new plastic pooper scooper plastic flies (optional)
Prepare the cakes and pudding according to package directions. Crumble the baked cake into the kitty litter pan, then add the pudding and mix. Add a few drops of green food coloring to 1 cup of the cookie crumbs and set aside: mix the rest into the pan.
Soften the Tootsie Rolls by placing in the microwave for 10 seconds on high and shape to resemble cat droppings. Arrange the Tootsie Rolls on top of the cookie-pudding cake mixture. Sprinkle all with green cookie crumbs, then with a bit of confectioner's sugar. Decorate with plastic flies, if desired.
Serve with pooper scooper. Makes 20 to 24 servings.

SAVORY CHICKEN - JOAN F (MN)
One 2-1/2 to 3 lb chicken, cut into parts 1-1/2 cups water 1/2 cup soy sauce 2 T dry sherry 1 T brown sugar 1 med onion, cut in strips sliced mushrooms (optional) 2 cloves garlic, crushed several thin slices ginger brown chicken in oil. Add onions, garlic and ginger and fry 2 minutes. Add other ingredients and simmer, covered, for 40 minutes. Thicken with cornstarch. Serve with rice.

OATMEAL CAKE - JOAN F (MN)
Combine 1 cup oatmeal, 1½ cups boiling water. Let stand 10 minutes. Cream ½ cup shortening, 1 cup brown sugar and 1 cup white sugar. Add 1 whole egg. Sift together 1½ cups flour, 1 t baking powder, 1 t soda, 1 t cinnamon (you may add ½ t nutmeg, ½ t ginger and ¼ t ground cloves if you wish) and 1 t salt. Mix all ingredients well and bake in a 9" by 13" pan at 350 for 25-30 minutes. ICING: Mix 1 stick melted butter, 1 cup brown sugar, 6 T cream (or undiluted evaporated milk) and ¼ to ½ cup coconut and ¼ to ½ cup chopped nuts. Spread on cake. Place under slow broiler and broil until bubbles appear.

ZUCCHINI PIE - MARGUERITE (OR)
 In non stick skillet cook and stir until tender; 4 cups zucchini (2 large or4 small sliced) 1 cup chopped onion Stir in:1/2 TBS. chopped fresh parsley or 2 TBS dried flakes 1/2 tsp. salt 1/2 tsp. pepper 1/4 tsp. garlic 1/4 tsp. basil 1/4 tsp. oregano While that is cooking, in a bowl mix 2 beaten eggs 2 cups (8oz) shredded mozzarella cheese (swiss or munster may be substituted) Stir in the cooked zucchini Separate one 8oz pack of crescent rolls and press into a pieshell shape in a 10 inch pan. Spread 2 TBS dijon mustard over it. Pour zucchini mix into pie pan and dot with more dijon mustard Bake in a 375 degree oven for 20 minutes. Let stand for 10 minutes. Serves 6

PEPPERMINT PUFFS - PEGGY (KS)

3/4 Cup soft butter 1/4 Cup sugar 1 teas. van. 1 egg  separated 2 Cups sifted all purpose flour ½ C crushed peppermint candy ½ C. sugar 2 ½ cups semi sweet choc pieces. Cream butter with 1/4 cup sugar. Add vanilla and egg yoke, beat well. Blend in flour, then add candy. Roll into 1 inch balls. Beat egg white slightly. Dip balls into egg white then into 1/4 cup sugar. Place on greased cookie sheet. Top each with a piece of choc. Bake 350 degrees for 15 min.

GERMAN CHEESE SOUP - MARIEANN (FL)

2 lbs. ground meat
1 bunch leeks, cleaned and cut into rings, discard stems
2 cans beef broth Kale (one half of a large bunch)
3(soup)cans water 1 pkg. Seasoned cheese ('can't get
1 (8 oz. )pkg. Philadelphia the kind she used so I use Rondele
Cream Cheese Garlic and Herb Cheese)
Salt and Pepper to taste

Brown ground beef. (Add seasoned salt and garlic powder to taste.) Add leeks and sauté' till tender. Add beef broth, water, kale ,salt and pepper. Cook slowly for 1 to 2 hours.
Add cut up Philadelphia Cream Cheese and Seasoned Cheese. Simmer until cheese is melted.

ENCHILADAS - MARGOT (MN)
Fry small onion and 1 green pepper (chopped) till tender Add 2 cups cubed poultry (Left over cooked turkey) fry lightly Add 1 large fresh tomato, cubed, ½ can small tomato sauce diluted with a little water. ½ can Enchilada sauce (red) depending on taste desired. Cover and let simmer for 10 minutes until tomato is soft. Fill warmed flour tortillas with mixture, roll up and put into oblong pan. I use Pyrex 9by12) Cover enchiladas with rest of enchilada sauce and rest of tomato sauce. Cover with foil, bake for 20 minutes 350 degrees, covered. Uncover and top with cheese if desired for 10 more minutes. Serve with sour cream and picante sauce. This may be prepared the day before and just popped into the oven, whenever. You will not recognize it as a turkey dish, it is delicious. A different dessert.
 

CRANBERRY NUT PIE - MARGOT (MN)
1/4 cup cranberries 1/4 cup brown sugar 1/4 cup chopped walnuts. Sprinkle into bottom of 9" piecrust. Beat 2 eggs, gradually add ½ cup sugar, then add 1/3 cup melted butter, fold in ½ cup flour. Mix and pour over first 3 ingredients. Bake in preheated oven for 10 min. at 400 degrees and then 25 at 325. Serve with whipped cream or ice-cream. This recipe comes from the Wisconsin Rapids area, where friends are cranberry growers. They sell this pie in a bakery there, but it is always sold out.

MEAT LOAF WELLINGTON - KATHIE (OVER 50'S)
 (Recipe from Taste of Home magazine) It's delicious!! 3 eggs ½ cup ketchup 2- ½ teaspoons seasoned salt 2 teaspoons Worcestershire sauce 1/4 teaspoon ground mustard 1/8 teaspoon pepper 3/4 pound lean ground beef 3/4 pound each ground veal and pork 1/3 cup chopped onion3/4 cup dry bread crumbs 1 package (17-1/4 ounces) frozen puff pastry, thawed MADEIRA SAUCE: 1/4 cup butter or margarine 5 tablespoons all-purpose flour 2 cups beef consommé 1 tablespoon tomato paste 1/4 teaspoon dried thyme 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon browning sauce, optional Dash cloves ½ cup Madeira wine or beef broth 2 cups sliced fresh mushrooms 2 tablespoons olive or vegetable oil In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper. Crumble meat over mixture and mix well. Sprinkle with onion and bread crumbs; mix gently. Shape into two loaves, about 9 in. X 3 in. On a lightly floured surface, roll out each pastry sheet into an 18 in. x 16 in. rectangle. Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and pastry; seal seams. Place seam side down, on a rack in a 15-in x 10-in. baking pan. Beat remaining egg; brush over pastry. Bake at 350 degrees for 60-70 minutes or until a meat thermometer reads 160-170 degrees. Meanwhile, for sauce, melt butter in a saucepan. Whisk in flour until smooth. Stir in the consommé, tomato paste, thyme, rosemary, browning sauce if desired and cloves. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine or broth. In a skillet, sauté mushrooms in oil until tender. Serve the mushrooms and sauce over meat loaf slices. Yield: 2 meat loaves (5-6 servings each) and about 2- ½ cups sauce.

SWEET POTATO PIE - ELAINE (PA)
This recipe is supposed to make 2 pies... mine made a little over. 4 lg. sweet potatoes 6 eggs 1 ½ to 1 2/3 cup. sugar 2 cups milk 1 ½ tsp. vanilla 1 stick oleo Cinnamon to taste Mix all together with electric mixer , till well blended and Consistency should be same as for pumpkin pie. Pour into pie pans lined with pie crust and bake for 45 minutes at 350ºº or until knife comes out clean.

BEEF VEGETABLE SOUP
INGREDIENTS: 1 medium onion 1 lb. ground beef 2 stalks sliced celery 1 cup cubed carrots 2 potatoes, cubed 2 cups shredded cabbage leaves 4 cups beef bullion (I use oxo cubes and water) salt and pepper Sauté onion and beef in oil, and cook until beef turns light brown. Add celery, carrots, potatoes and cabbage, add 4 cups beef bullion. Season with 3/4 tsp. salt and simmer for until vegetables are tender. Serve hot. Makes a perfect light lunch or soup course.

BORSCHT
Garnish this classic Russian soup with sour cream. INGREDIENTS: 1 ½ Tablespoons Oil 1 medium Onion, grated 2 teaspoons Garlic, minced 1/4 cup Celery, minced 1 ½ cups Cabbage, finely chopped 2 medium Potatoes, peeled and grated 16 ounce Beets 3 cups Beef broth 2 Tablespoons Red wine vinegar Salt and pepper to taste Heat the oil in a heavy soup pot over medium flame. Add the onion, celery, potatoes, garlic, and cabbage. Cook until just soft. Add the remaining ingredients. Reduce the heat to a simmer. Cook for 30 minutes. Carefully puree the soup in a food processor. Return to the pot and simmer 15 minutes longer. Serve warm.

TORTELLINI SOUP
INGREDIENTS 8 cups de-fatted chicken broth, canned or homemade ½ cup diced carrots ½ cup diced celery ½ cup diced onions 1 clove garlic, crushed then minced fine 1 - 16 oz. bag frozen cheese tortellini 2 cups FRESH spinach, washed, torn salt and pepper, to taste Mrs. Dash Extra Spicy, to taste fresh grated parmesan cheese, as garnish croutons, as garnish Place first 5 ingredients in a 5-qt. Dutch oven. Bring to boil, then lower heat to a simmer. Simmer, partially covered, for 15 minutes. Add cheese tortellini and cook in broth, according to directions on package.. Add salt, pepper and Mrs. Dash, to taste. Remove soup from heat and add FRESH spinach. Cover soup and let remain off heat for about 10 minutes, allowing spinach to wilt.. Bring back to serving temperature then ladle soup into large bowls and garnish with fresh grated parmesan cheese and croutons.

MINESTRONE SOUP
INGREDIENTS: 1/4 cup olive oil 1 cup canned red kidney beans, drained and rinsed 1 clove garlic, minced 1 ½ cups frozen peas 1 medium chopped onion 1 ½ cups fresh green beans 2 coarsely chopped celery stalks and leaves 1 can (6 ounces) tomato paste 1 tablespoon chopped fresh parsley 1 cup sliced carrots, fresh or frozen 11 cups water 4 3/4 cups shredded cabbage 2 cups uncooked, broken spaghetti 1 can (1 pound) tomatoes, cut up Heat oil in a 4-quart saucepan. Add garlic, onion and celery and sauté about 5 minutes. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender. Add uncooked spaghetti and simmer another 5 minutes.

ITALIAN WEDDING SOUP
 INGREDIENTS: ½ lb. ground beef ½ lb. ground veal 1/4 cup seasoned bread crumbs 1 egg 1 Tb parsley 2 stalks celery, chopped 2 carrots, chopped 2 cup spinach leaves cut in pieces Salt and pepper to taste 4 cups chicken broth 1 cup cooked fine egg noodles 1/4 cup grated Romano cheese Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet for 30 minutes at 350F. Meanwhile, bring broth and vegetables to a boil and then simmer until vegetables are tender, add spinach. Cover and boil for 5 minutes. Add the meatballs to the hot broth, bring to a simmer. Stir in the cheese and serve immediately.

SPINACH- AND CHEESE- STUFFED PASTA SHELLS - CONSTANCE
 Fennel seeds add a flavorful new twist to this vegetarian main course. 2 10-ounce packages frozen chopped spinach, thawed 15 ounces ricotta cheese 1 cup (about 4 ounces) grated Parmesan 2 tablespoons fennel seeds 2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled 3 garlic cloves, minced Salt and pepper 3 ½ cups purchased marinara or spaghetti sauce 32 jumbo pasta shells, freshly cooked Additional grated Parmesan Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, ½ cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend. Preheat oven to 350F. Spoon ½ cup marinara sauce evenly over bottom of 9x13x2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining ½ cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately. Serves 6.
 

PUMPKIN CHEESECAKE
 Ingredients: > 2 cups of pumpkin puree  (either canned or homemade) 1 ½ pounds cream cheese 1 cup superfine sugar ½ teaspoon ground ginger ½ teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg ½ teaspoon cardamom 5 jumbo eggs Shortbread Crust: 2 cups unbleached flour ½ cup superfine sugar 1/4 teaspoon cinnamon ½ cup unsalted butter, cut into 8 pieces 2 jumbo egg yolks 1 egg white beaten with 1 teaspoon water Topping:3 cups sour cream ½ teaspoon superfine sugar Freshly grated nutmeg to taste PREPARATION: Place one oven shelf in the top third of the oven and the other shelf far enough below it to allow room for a large pan filled with hot water. Preheat oven to 375 degrees. If you are making the crust yourself, sift flour, sugar, and cinnamon into the bowl of a food processor fitted with the metal blade. Add butter pieces and pulse about eight times, or until mixture is the texture of cornmeal. Add egg yolks and process about 12 seconds, or until mixture is evenly blended. It will NOT form a ball. Press about 1/3 of the dough over the bottom of a 10-inch spring form pan, covering it evenly. Bake for 13 minutes. Remove pan from oven and let cool on a cake rack. When cool, press remaining dough evenly around the sides of the pan. Carefully brush the prepared crust with the egg white mixture. This will help seal the dough. Set aside. Now continue with the filling. Place cheese, sugar, spices, and beat with an electric mixer until the cheese is smooth. Scrape sides of bowl and add the 5 jumbo eggs. Beat on high speed for 5 minutes, scraping sides of bowl several times during this process. Then add 2 cups of the reserved pumpkin puree and beat until evenly blended. Pour filling into prepared pan. Fill a large pan with hot water and place it on the lower oven rack. Place cheesecake on upper shelf and bake for 1 hour and 15 minutes. Remove cake from oven and place on a cooling rack while you make the topping. Remove water pan and increase heat to 450 degrees. Blend topping ingredients until smooth and spoon evenly over the cake. Smooth with a spatula. Return cake to oven and bake for 10 minutes. Turn oven off, leave oven door ajar, and cool cake for 1 hour. Then immediately place cake in refrigerator and chill overnight.

PISTACHIO SWIRL FUDGE - BONNIE A (NV)
 1 pk. 3-oz. cream cheese 1 can (14oz.) sweetened condensed milk divided ½ tsp. vanilla 3 pk. (6-oz. each) semisweet chocolate pieces 1 tblsp. sweet butter or margarine ½ cup coarsely chopped pistachio nuts Place cream cheese in small glass bowl of electric mixer or in a 1 - quart microwave safe bowl. Microwave on high (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside. Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2- ½ - quart microwave safe bowl. Microwave on medium (50%) 2 to 3 ½ minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts. Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in the refrigerator. Cut in bite size pieces. Store in airtight container with wax paper between layers. Keeps best if refrigerated

CONNIE’S GIFT MUSTARD - CONNIE (TX)
This is an easy recipe. 1 cup of sugar 1 cup of vinegar.. ½ t salt 4 oz of Coleman's dry mustard 3 eggs blend all till smooth with whisk . cook in top of double boiler until thick stir often with whisk .. Makes a pt.. This is from an old cookbook. [sometimes this is to hot for me.] I also put mayo on the sandwiches to cut the hot. Keeps for 3 weeks...maybe 4

ARTICHOKE DIP - RAINEY (IA)
(for corn chips, toast, anything) 2 cans (14 oz total) Artichokes, chopped 1C Mayo (make it low fat) 3/4C Parmesan, grated 1 Clove Garlic, minced 1/8 tsp Tabasco sauce 1/4 tsp Worcestershire sauce Mix all and put in a little casserole or oven proof dish (use for serving). Bake 25 min. at 350E

STUFFED MUSHROOMS - RAINEY (IA)
 (no amounts given) Mushroom caps, prepared Italian Sausage Green onions, diced Mix well, form into small balls, fill caps. Bake 20-25 min. at 350E°. Just before done, sprinkle with cheese such as Monterey Jack.

PUMPKIN PIE CAKE - BONNIE A (NV)
1 large (30 oz.) can pumpkin pie mix, (this already has the spices and sugar in it) 4 eggs 12 oz. can evaporated milk 1 yellow cake mix 1 c. butter, melted 1 c. nuts Mix pumpkin pie mix, eggs and milk together and pour in a 9 x 13 inch pan. Sprinkle cake mix over pumpkin mixture. Drizzle butter over cake mix, sprinkle nuts over butter. Bake at 350E° for 1 hour. Serve with whipped cream or Cool Whip.

SWEET POTATO CASSEROLE - BONNIE A (NV)
Mix together: 1 Cup Sugar ½ Cup Milk 2 eggs 1 tsp. Vanilla Add to 3 Cups Sweet Potatoes (1 large can) mashed by hand so they're still kind of chunky. Spoon into greased baking dish and spread on topping. Topping: (mix together ingredients) ½ Cup Melted Butter 1 Cup Coconut 1 Cup Chopped Pecans 1 Cup Brown Sugar 1/3 Cup Flour Bake at 375 for 25 min.

MENDOCINO INN CRANBERRY COFFEE CAKE
3/4 cup margarine (softened at room temperature) 1- ½ cups sugar 3 eggs 1- ½ teaspoon almond extract 3 cups flour 1- ½ teaspoon baking powder 1- ½ teaspoon baking soda 3/4 teaspoon salt 1- ½ cups sour cream 1 16-ounce can whole cranberry sauce ½ cup chopped walnuts glaze (see below) Preheat oven to 350. Grease and flour Bundt pan. Cream margarine and sugar. Beat in eggs, one at a time. Beat in almond extract. Sift together dry ingredients. Add to creamed mixture alternately with sour cream. (I alternate in thirds) Spoon 1/3 of batter into the greased, floured Bundt pan. Crumble 1/3 of the cranberry sauce over the batter. Repeat the layers two more times, ending with the cranberry sauce. Sprinkle the nuts over the top. Bake at 350 for 55 minutes. Loosen the cake from the sides of the pan with a knife or spatula. Remove cake from pan by inverting it onto a plate. Drizzle glaze over top while cake is still very hot so it will run down the sides. (It's very attractive that way!) Glaze: 3/4 cup powdered sugar 1 Tablespoon warm water ½ teaspoon almond extract Blend glaze until smooth Makes about 12 large slices or about 20 thin slices

CORN PUDDING - BARBARA (MA)
In a 2 quart casserole mix ½ cup flour, 1 teaspoon of salt, 4 Tablespoons melted butter, 1 Tablespoon of honey and four well beaten eggs. Add 1 can cream style corn and ½ package frozen corn, or fresh corn in the summer and two cups of half and half or milk (I have started using milk). Mix thoroughly and bake in a preheated 325 degrees for 45-55 minutes. You MUST stir it every 15 minutes. Real old fashioned comfort food..... WICKED GOOD!

BROCCOLI AND RAISIN SALAD - FAYE (OH)
1 cup Hellmann's Mayo ½ cup Granulated sugar 1 Tbsp. Vinegar 2 bunches Broccoli. cut into small bite size pieces ½ lb bacon cooked and crumbled 1 small onion finely diced 1/4 cup ½ cup raisins Combine mayo, sugar and vinegar. Combine remaining ingredients and fold gently. Chill. Best served the same day.

THREE INGREDIENT BREAD - MARIEANN (FL)/BETSY (WA/AZ)
It's great when you're in a hurry 'cause you don't have to let it rise. 3cups self-rising flour-3 Tbs. sugar-1 can or bottle warm beer-1 egg, 'greased loaf pan. 350ºº oven for 1hour or till a nice golden brown.
Adding shredded cheese was good too.

WHITE SOUR CREAM FUDGE - BONNIE A’S BIL BILL W
2 tbsp Butter cup Sour Cream 1/3 cup Corn Syrup, light 2 cup Sugar 1/4 tsp Salt 1/4 tsp Rum Extract 1 tsp Vanilla 1 cup Walnuts or Pecans coarsely chopped 1 cup Candied Cherries (quartered); optional Butter a 8" x 8" inch baking pan. Combine the sour cream, sugar, corn syrup, and salt in a medium sauce pan and bring to a boil over medium heat. Continue to boil until 236E°F (soft ball stage). Remove from heat, add the butter but do not stir. Leave undisturbed until cool enough to touch (about 110E°F). Stir until thick, fold in vanilla and rum extracts; add half the nuts and cherries. Spread into a buttered 8" x 8" pan. Decorate the surface of the fudge with remaining nuts and cherries. Cool. Cut into 1" squares.

TOMATO & BASIL SOUP TO DIE FOR!
Makes a whack of soup
(12 servings) In a large stock pot: Sauté until soft (5-7 minutes) 1 teaspoon of butter or margarine 1 large onion, chopped Add 1 large box of Campbell's chicken broth (or 6 cans) 2 large cans of stewed tomatoes 3 tablespoons of dried basil fresh cracked pepper (if you like it!) Cook for 10 minutes on medium heat. Chop coarsely in a food processor and return to stove to simmer. Serve with a little fresh Parmesan cheese. A viola... enjoy. Maybe a few baked tortilla chips would be yummy as well.

SWEET POTATO CASSEROLE
Mix together: ½ Cup Sugar ½ Cup Milk 2 eggs Add to 3 Cups Sweet Potatoes (1 large can) mashed Spoon into greased baking dish and spread on topping. Topping: (mix together ingredients) ½ Cup melted Butter 1 Cup Chopped Pecans 1 Cup Brown Sugar 1/3 Cup Flour Bake at 375 for 25 min.

STRAWBERRY SALAD - ELEANOR (IL)
Crust: 2 cups crushed pretzels 3/4 cup melted butter 3 Tbsp brown sugar. Mix ingredients until well combined and spread in the bottom of a 9x13 inch cake pan and bake at 350 degrees for 10 minutes. Cool Filling: 8 ozs cream cheese 1 cup sugar 8 ozs cool whip Mix ingredients until well combined. Spread on top of pretzel crust. Topping: 6 ozs strawberry Jell-O 2 cups boiling water 3 cups sliced fresh strawberries (chilled) or 12 to 16 ozs frozen strawberries Whipped cream (optional) Prepare Jello according to package directions. Cool and add fresh strawberries. OR, add frozen strawberries to hot Jello. Chill to partially set. Pour over top of cream cheese mixture in pan. Chill to fully set the Jello. Top each serving with a dollop of whipped cream if desired

SCALLOPED CORN
1/4 cup finely chopped onion 1/4 cup chopped green (BELL) pepper 2 Tbs. Butter (margarine is ok) 1 beaten egg ½ cup coarsely crushed saltine or rich round crackers 1 8 3/4 (one eight and three -fourths)0 oz. can cream style corn 1 7oz. can whole kernel corn, drained Cook onion and sweet pepper in 1 Tbs,. of the butter 'til tender. Combine egg, milk, and 1/3 cup of the crushed crackers, and dash of pepper. Stir in onion mixture and corn. Pour into a greased 1 qt. casserole dish. Melt remaining butter; toss with remaining crumbs. Sprinkle crumb mixture atop corn mixture. Bake in a 350 degree oven about 35 minutes or 'til a knife inserted near center comes out clean. Makes 4 servings. (I always double it to take anywhere.

PUMPKIN CRUNCH CAKE
(Makes 20 servings) 1 Pkg. (18.25 oz) Yellow cake mix 2 eggs 1 2/3 cups Libby's easy Pumpkin Pie Mix (I used Sweet Potato Pie mix that was complete) 2 tsp. Pumpkin pie spice 1/3 cup flaked coconut 1/4 cup chopped nuts 3 TBSP Butter or Margarine, softened (use stick not tub) COMBINE: 3 cup cake mix, eggs, pumpkin pie mix and pie spice in lg. mixing bowl. Beat on low till moist. Beat on medium for 2 min. Pour in greased 13X9 pan. COMBINE remaining cake mix, coconut, nuts in small bowl, cut in butter with pastry blender or 2 knives till crumbly. Sprinkle over batter. BAKE in preheated 350ºº oven for 30-35 min or until pick in center comes out clean.. Cool in pan on wire rack... EAT and Enjoy... it is gooooood.

SKILLET SCALLOPED POTATOES - MARIEANN (FL)
1Tbs. butter 3/4 pound all-purpose or russet potatoes, peeled and Thinly sliced ½ cup thinly sliced red (or regular yellow) onion 1½ tsp. flour (I use more so it's not quite so soupy ) 1/4 tsp. salt 1/8 tsp. pepper 1 cup milk 1 Tbs. chopped parsley (optional) 1. In heavy 8 or 9 inch nonstick skillet, melt ½Tbs. butter. Off heat, spread half of potato slices in skillet and cover with the onion. Sprinkle on half of the flour, salt ,and pepper. Top with remaining potato slices, flour, salt ,and pepper and dot with remaining ½ Tbs. butter. 2. Pour milk over potatoes and bring to a boil over high heat. Reduce heat to medium -low, cover, and cook till potatoes are tender, about 12 minutes. Sprinkle with parsley before serving (optional). I make this frequently when I've been goofing around and time for dinner has sort of crept up on me. I just heat up a ham slice ,or whatever meat we want, and a quick vegetable. and salad or sliced tomatoes and cucumbers and onion with Ital. dressing and a meal is ready in shorter time than it takes to type this!

Onion Dill Bread - MarieAnn (FL)
1 pkg. yeast 3 and 1/3 c. flour 1/4 tsp. baking soda 1½tsp. salt 1 unbeaten egg (use ingredients. at room temp.) Mix together, warm ,and add: 1/4 c. water 3/4 c. cottage cheese 3/4 c. sour cream 3 Tbs. sugar 3 Tbs. minced dried onion 2 Tbs. whole dill seed 1½ Tbs. butter In the order listed ,place dry ingredients and egg into inner pan. Warm next set of ingredients and add them. Select white bread and push "Start". Lightly brush top with a little melted butter at baking time if desired.

POLISH MISTAKES - MarieAnn (FL)
These are definitely NOT low-cal! But they seem to be the first thing that everyone finishes and then looks for more. 'Don't know where they got this name--'don't think they're Any kind of mistake. lol! 1 lb. ground beef 1 lb. bulk pork sausage 1 lb. Velveeta Cheese 1 tsp. oregano 1 tsp. garlic powder party rye bread Brown beef and sausage and drain and discard fat. Add cheese, oregano, garlic powder. After the cheese is melted and well mixed, spread on party rye slices. Bake on cookie sheet at 350 for 15 minutes. These can be frozen and rewarmed.

What's Up Doc? Guilt-Free Carrot Cake! - Tami (LA)
2 ½ cups all-purpose flour 2 tsp. cinnamon 1 ½ tsp. each baking powder and baking soda ½ tsp. salt 1 ½ cups packed brown sugar 1 cup drained, crushed pineapple 3/4 cup fat-free egg substitute 3/4 cup buttermilk ½ cup unsweetened applesauce 1/3 cup vegetable oil 2 tsp. vanilla3 cups grated carrots ½ cup chopped walnuts Cheater's Icing 1 tub (16 oz.) Betty Crocker low-fat vanilla icing 1 Tbsp. frozen orange juice concentrate, thawed 1 tsp. grated orange zest Preheat oven to 350 degrees. Spray a 9"x13" baking pan with non-stick spray and set aside. Combine first five ingredients in a medium bowl. Set aside. In a large bowl, whisk together brown sugar, pineapple, egg substitute, buttermilk, applesauce, oil and vanilla. Stir in grated carrots. Add flour mixture to carrot mixture and stir until well blended. Stir in walnuts. Pour batter into prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in center of cake comes out clean. Set pan on a wire rack and cool cake completely. While cake is cooling, prepare icing. Transfer icing from tub to a medium bowl. Add orange juice concentrate and orange zest. Mix well. Refrigerate until ready to use. When cake is cool, spread icing evenly over top. Cover with plastic wrap and store in refrigerator. Makes 24 servings. Nutritional values per serving: 235 calories, 5.8 g fat, 0.6 g saturated fat, 3.1 g protein, 0.3 mg cholesterol.

EARTHQUAKE CAKE - Bonnie A’s BIL Bill W (FL)
1- cups Chopped Pecans 1- cups Coconut 1- cups light brown sugar 1 Box German Chocolate Cake Mix 1 Stick Margarine, softened 1 Box Powdered Sugar 1 (8 oz) Cream Cheese, softened 1 tsp vanilla 1 Extra creamy Cool Whip (red tub) Preheat Oven to 350 1) Grease Pan (13" x 9") 2) Spread Pecans, then coconut in bottom of pan, sprinkle brown sugar over coconut. 3) Mix cake according to box instructions. 4) Pour over Pecans and Coconut and brown sugar mixture 5) Beat Margarine, Cream Cheese, vanilla and Powdered Sugar together. 6) Spread over cake mix, does not have to be smooth. 7) Bake 40 to 45 minutes, till toothpick done. (It may boil over some) (Put cool whip on each serving as you serve it so it doesn't need to be refrigerated). I use the new extra creamy cool whip in the red container. This is delicious! Enjoy!

Crab and Mushroom Lasagna
1 lb. zucchini, sliced lengthwise 2/3 cup fresh mushrooms, sliced 2 cup marinara sauce 1 lb. shredded crab meat (fresh or frozen) 1 ½ - cup low fat cottage cheese ½ cup part skim Mozzarella cheese, shredded ½ cup light Parmesan cheese, grated Arrange half the zucchini to cover the bottom of a 9X12 baking dish. Add sliced mushrooms. Spoon some marinara sauce over the top. Spread the crab over the vegetables and top with more sauce. Spread the cottage cheese over the crab. Sprinkle with half the Mozzarella and Parmesan cheeses. Add the remaining zucchini and pour the rest of the sauce over the top. Sprinkle with remaining cheeses. Loosely cover with foil and bake 350 degrees for 45-50 minutes. If top needs browning, remove foil for last 10 minutes of baking. Makes 6 servings.

Crab Soup
 ½ lb shredded crab meat ( the imitation is tasty too ) 2 large cans fat free chicken broth (or homemade) about 8 cups 1/4 cup instant brown rice 1 graded carrot 3 green onions, white part sliced thin, (use green part for garnish) Grated Parmesan cheese Put everything, except crab meat, into a large soup pot, bring to a boil, reduce heat and cook until rice is done. Add crab meat and cook 5 minutes until it is hot. Serve. Garnish with onion greens and sprinkle lightly with Parmesan cheese.

GREEN ONION-SESAME BISCUITS
These biscuits were from a scratch recipe that I adapted to a quicker to make recipe to accompany soup at lunch. 2 cups Bisquik or other biscuit mix 3 large green onions -- thinly sliced ½ cup 1% milk -- or more if necessary ½ tsp garlic powder ½ teaspoon dark sesame oil 1 teaspoons Sesame seeds Preheat oven to 375 degrees F. Mix dry ingredients in large bowl. Combine the milk and sesame oil in small bowl. Mix into dry ingredients. Add enough additional milk if necessary by tablespoons to bind dough. Knead 30 seconds. Flatten dough into - ½ inch-thick round. Cut out biscuits using a 2-inch-diameter cookie cutter dipped into flour. Gather scraps and reform into round. Cut out additional biscuits. Transfer to baking sheet. Bake until biscuits rise and tops are brown, about 10-12 minutes. Cool slightly.

Cabbage Lasagna - Joan F (MI)
16 oz of tomato sauce 1 lb. lean hamburger 1 medium onion, sliced 1 tea. garlic powder, or more, to taste 1 teaspoon oregano, or more, to taste Dash of pepper ½ teaspoon crushed red pepper flakes (optional) Brown hamburger with onions. Add rest of the ingredients and simmer 15 minutes. Small head of cabbage sliced thin 1 ½ cups low fat small curd cottage cheese 1 egg beaten into cottage cheese Low fat mozzarella cheese Put small amount of meat sauce in 9x12 baking pan. Put a layer of cabbage on top, more sauce, part of cottage cheese and part of mozzarella cheese. Keep layering until you have a pan full, ending up with cheese. Cover loosely with foil so that foil doesn't touch the top. Bake for 1 hour to 1 hour and 15 minutes, remove foil and bake another 15 to 20 minutes to brown cheese a little. I think I got this from the recipe newsletter I subscribe to. When I got near the end of the recipe I noticed that there was no oven temperature so I used 350ºº, it really wasn't as done as I would have liked it at the end of the time so after I ate a piece I put it back in the turned off oven and left it there to cool. After that it was cooked just right so I think next time I will try 375ºº. It really was excellent the next day heated in the microwave. I did use chopped garlic instead of garlic powder as I have a big jar of it. Also it could use a bit of salt. This would be good for someone with a wheat allergy. To me it just plain tasted good, but I am very fond of cooked cabbage.

A Quick & Easy Cobbler - Bonnie A (NV)
 Heat two cups of berries with just enough water to keep from sticking... Add sugar to taste. Mix the following in a baking dish: 1cup self-rising flour 1 cup sugar 1 cup milk Pour berries and syrup in center of mixture. Dot the top with butter or margarine Bake at 350 until brown (usually about 35 min) Serve warm with vanilla ice cream

BASIL & GARLIC POTATOES
11 medium potatoes, thinly sliced 4 cloves garlic, minced 2 teaspoons dried basil leaves, crushed 1/4 teaspoon ground black pepper 1 &3/4 cups chicken broth In 3-quart shallow baking dish layer half the potatoes, garlic, basil, and pepper. Repeat layers. Pour broth over potato mixture. Bake at 350 degrees for 1 hour or until potatoes are tender. Yield: 12 servings

KING RANCH CASSEROLE - MarieAnn (FL)
1 medium onion, chopped 1 med. green pepper, chopped 3 Tbs. butter or margarine 2 cups chopped tomatoes (I use fresh tomatoes-the little grape tomatoes usually- but drained ,diced canned tomatoes will work fine) 1 can (10½½ oz) cr. of mushroom soup 1 can (10½½)cr. of chicken soup 1/3 c. Pace Picante sauce (From extra mild-my choice to let all the flavors come thru-to hot-whatever you like) 1 Tbs. chili powder 12 corn tortillas ,cut in 1 in. wide strips 2½½ to 3 cups diced cooked chicken 3/4 cup(3 oz, ) shredded cheddar cheese.

Cook onion and green pepper in butter till tender but not browned. Remove from heat and add tomatoes, soups, picante sauce, and chili powder; mix well. Line bottom of shallow 3 qt. casserole with half the tortilla strips. Top with half the chicken and half the vegetable mixture. Repeat layers( tortilla strips, chicken ,vegetable. mixture) .Sprinkle with the cheddar. Bake uncovered at 350E° for 35 minutes. Let stand 10 minutes before serving. Serve with additional picante sauce ,if desired. Makes 6 to 8 servings.

Cowboy Cookies: - Joan F
3 cups flour 1 Tbs.. baking powder 1 Tbs.. baking soda 1 Tbs.. ground cinnamon 1 tsp. salt 3 ea. 1/4 pound sticks butter (1 ½ cups) at room temperature 1 ½ cups sugar 1 ½ cups packed light brown sugar 3 eggs 1 Tbs.. vanilla 3 cups semi sweet chocolate chips 3 cups old fashioned rolled oats 2 cups sweetened flaked coconut 2 cups chopped pecans Mix flour, soda baking powder and cinnamon in a bowl. Set aside. In a large bowl, beat butter on medium until smooth and creamy. Gradually adding the sugars and beat to combine well. Add eggs, one at a time beating well after each. Beat in vanilla. Gradually stir in the flour mix and stir just until combined. Stir in the chips, oats, coconut and pecans. Mix well. A quarter cup of dough will make a huge cookie, so if using that for measure, place the dough at least three inches apart on cookie sheet. It will make about three dozen cookies. Otherwise about two Tbs.. Dough for smaller cookies and it will render about six dozen. Bake at 350ºº 17-20 minutes for the big cookies, 5-18 minutes for the smaller ones. Rotate the pan halfway thru. The edges should be lightly browned.

Roast Beef - Peggy (KS)
I take Lawrys Garlic Spread concentrate and spread it all over the roast. Then I sprinkle heavy with season pepper, and a little less heavy with season salt. Bake it in an open shallow pan until done to your liking. I like mine pretty well done. This leaves a nice crispy outer crust and oh so good and makes an excellent dripping. I use the left overs for French dip sandwiches.

Chocolate Tangerine Mousse Cake - Joan W (NY)
Cake 1 c unsalted butter 9 oz bittersweet (not unsweetened) chocolate, chopped 3/4 c sugar 5 large eggs ½ c ground toasted hazelnuts (I used walnuts) Preheat oven to 325ºº. Butter 9 inch spring form pan with 2 ½ inch sides. Line bottom with parchment. Butter parchment. Dust pan with flour (I used cocoa). Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 min. Cool completely on rack. Cake will fall and crack. Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer ½ inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled with mouse) Refrigerate cake. I will do the mousse in a separate posting. This dessert can be served for those with Celiac disease as it has no flour. That is why I dust the pans with cocoa, as I have a daughter who can not have any flour or gluten products. So I try to make my Christmas dinners for her so she can relax and not have to read labels. (No flour in the roast beef recipe either)
 

Tangerine Mousse - Joan W (NY)
this can stand alone as a dessert too 3 c strained fresh tangerine (or orange) juice 1/3 c sugar 2 ½ teas unflavored gelatin 3 tbls fresh lemon juice. 14 oz imported white chocolate (I used Lindt), chopped 6 tbls sour cream 2 c whipping cream Garnish 9 oz more of the white chocolate unsweetened cocoa powder Fresh raspberries Fresh mint sprigs. Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 ½ c, about 20 min. Meanwhile , sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften. Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 oz white chocolate and whisk over low hear just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set. whisking occasionally. about 2 hours. Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight. Using veggie peeler, shave 9 oz white chocolate into thin curls. Run sharp knife around pan sides to loosen cake. Release pan sides. Place on cake plate. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, sieve cocoa powder over cake. Garnish with raspberries and mint sprigs. Serve cold.

Potato Soup - Lois (OH)
3 medium potatoes - sliced 1 medium onion - diced 2 large stalks of celery - diced 1 to 2 tablespoons of butter (not margarine) salt & pepper Simmer about 20-25 minutes in just enough water to avoid sticking. Mash the potatoes just a little with a spoon. Add a small can of evaporated milk. Serve with crackers or a good bread. For more people just increase the amounts proportionally. You don't need to increase the evaporated milk quite as much as other ingredients

Margot (MN)
I use the same ingredients, with one difference. I use the butter to sauté the onions first, add one Tablespoon of flour and then add the other ingredients. As in all my soups I add a Table spoon of Bouillon, more or less depending on the amount of potatoes. For color, I shred and add one carrot. In the summer, I add chopped chives, fresh from the garden, Just before serving, I add a shot of half and Half.

Potato & Cream Cheese Soup - Peggy (KS)
This one is rich but you can add low fat replacements. 8 cups of chicken broth 2 bags frozen shredded or chunk hash browns ½ White onion chopped fine 1 TLBS. Celery Flakes 1 TLBS. Basil Flakes 2 Cups Ham chopped fine 2 Cans Cream of Celery Soup 1 Can Creamy Onion soup 1 Cup Velveeta cut into small pieces 1 Pkg. Cream Cheese 2 Pkgs. Cream Cheese with Chives 1 Pint of Half and Half Bring chicken broth to a boil. Add hash brown potatoes and chopped onion. Cook for 15 min. Add celery flakes, basil and chopped ham. Cook for 10 min. Add Cream of Celery and Onion Soup, let dissolve. Add Velvetta, let melt. Add Cream cheeses and let dissolve. Cook for 20 minutes. Add Half and Half in last 10 min of cooking time. Serve with Sourdough Bread or Rolls. Note: I found that 2 pkgs. Cream Cheese worked just as well as 3. 3 was a little to rich for me. I also have used milk instead of Half and Half. Recipe #2. This was the way my mother use to make potato soup. Boil chopped onion, celery, and potatoes. Drain Mash a bit Add salt, pepper, butter, & milk. Simmer. You can also add can salmon to this recipe if you wish.

Potato Soup - Faye (OH)
Okay here goes but I bet you don't make it. Tee Hee. Put diced potatoes & onion in enough water to cover with a few slices of bacon cut up these will cook as the potatoes do. When potatoes are tender add more water and Make (here we go) Rivals. This is flour egg and water mixed to a almost soft ball Then crumble this into the boiling water. Cook uncovered until rivals are done.

Italian Sausage and Pepper Sandwiches - Virgi (CO)
I'm a hand full of this and Glob of that kind of Cook ~I fix three times the fixings of everything below to make about 75 to 80+ Sausages for 25 People ~ Sounds like a lot but that's only about three each person ~ But I'll try to tell you how I do Italian Sausage and Pepper sandwiches ~~ ""Italian Sausage and Peppers sandwiches "" ~~~ For 24 Sausages Peppers and 24 Italian Bread Rolls ~~ ( Sliced Italian Bread can also be used)~ Sausages::: put a layer of Italian Link Sweet Sausages in a large fry pan ~ Add About a Cup of Water (To cover Sausage about half way up) and Simmer and Turn until all red color is gone and Sausage is Just cooked through ~(try not to Break the skin)~ (You may have to add water ~ just enough to keep sausage from frying ) ~ Put Sausage in a shallow Roasting pan into a preheated 350 degree oven for about 20 to 30 minutes to Brown outside ! Repeat layers of Sausage in Fry pan and add to oven until all have been cooked and Browned (or you can do all the Fry pan then put all the cooked sausage in a Large roaster to Brown in the oven ) NOW ~~ make the Peppers Sauce~~ (I use 'canned' Roasted Bell Peppers in a Jar) (or you can Roast Bell Red or Green Peppers over an open fire and peel off the transparent skin) In a large Sauce Pan Sauté' in 2 TBS of Olive oil just until transparent 2 Lg Onions (Sliced in rings about 1/4 inch thick ) ~ (Do not over cook) Add about 2 cups of Roasted Peppers (sliced into about 1 inch strips) Add about 2 Cups Tomatoes (sliced Fresh or Canned with Juice) Add about 2 Cups of a good Red Spaghetti Sauce ~~ I use Ragu usually Add 1 tsp each of Garlic Powder, Sweet Basil, and Italian seasoning, Salt, Pepper Add 1 Tablespoon Sugar Simmer until all flavors are blended (about 10 minutes) (Peppers and Sauce can be made ahead of time refrigerated and reheated - Just as good days later ) Serve Sausages With Bread/Rolls and Peppers Sauce Grab a Roll cut half way through ~~ Plop a Sausage in the Center ~ Scoop a generous amount of Peppers and Sauce on top and Eata Eata Eata !!!!!

Butternut Squash -
Okay, if you want a 'sweet' squash dish, try this one .... 3 cups mashed, cooked butternut squash ½ cup sweetened condensed milk 2 eggs, beaten ½ cup butter, softened 2 teaspoons vanilla extract ½ cup heavy whipping cream 1 cup white sugar Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar... bake at 350 for 30 to 45 minutes or until set and edges begin to bubble. and if you want a topping....combining 1 cup brown sugar, 1/3 cup flour, 1/3cup butter and ½ cup chopped nuts. Mix together and sprinkle over squash before baking.

Zucchini Casserole!
Here is another recipe for you .... southern, but not so sweet... 1 pound zucchini, sliced 1/4 cup butter 1/4 cup chopped green bell pepper 1 tablespoon white sugar ½ cup pecans, chopped 1 egg ½ cup mayonnaise salt and pepper to taste ½ cup shredded Cheddar cheese 24 buttery round crackers, crushed ½ cup bread crumbs Add squash to boiling water, and cook until tender. Drain well. Place squash in a large mixing bowl and add butter or margarine (reserve ½ tablespoon of butter or margarine) to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs, crackers and cheese. Dot with the reserved butter. Bake at 350 degrees

Thai Salmon with Cucumber Salsa - John (SC)
 1 T fresh ginger root chopped 2 T sesame oil 1 T snipped fresh cilantro salt and pepper to taste 1.5 lb. salmon fillets Combine first 5 ingredients and place in Ziplock bag with salmon for 30 min. to 6 hours. Bake fillets 15-20 min. at 400ºº until opaque. 1 cup cucumber, chopped 1/4 cup red bell pepper, chopped 1/4 cup red onion, chopped 1 Jalapeno pepper, seeded & chopped 1 garlic clove, pressed 3 T rice vinegar 2 T vegetable oil 1/4 t sugar 1/8 t salt Mix all ingredients for Salsa.

STUFFED EGGPLANT MANICOTTI - MarieAnn (FL)
When I don't feel like taking the time to be sure the Manicotti noodles don't split while I'm stuffing them ,I just use lasagna instead. ¼¼ cup salad oil 1 large garlic clove, thinly sliced ½½ cup chopped onion 1 med. (about 1 lb. ) eggplant, peeled & chopped ½½ cup water 1 lb. lean ground beef 1 jar(29 or 32 oz. ) spaghetti sauce  (I use Prego or make my own) ½½ lb. shredded MUENSTER cheese 1 cup cottage cheese ½½ cup dry bread crumbs 1 egg ½½ tsp. Italian seasoning salt and pepper to taste 1 (8 oz.) pkg. Manicotti shells ,cooked (or lasagna noodles) Sauté' onion ,garlic ,and eggplant in hot oil about 5 minutes, stirring. Add water and cover and cook over low heat about 10 min. or till tender. Remove from heat and let the mixture cool. Season ground beef with salt and pepper (and cayenne pepper if you like it a bit hot) and brown . When it's well-browned ,drain off any grease and mix meat with eggplant mixture. Pour half of the Spaghetti sauce into a 9x13(or near that size-'doesn't have to be that large) baking dish and sprinkle half the Muenster cheese over it. In a medium bowl, stir together cottage cheese, breadcrumbs, Ital. seasoning, egg, and salt and pepper till well blended. Stir in eggplant and meat mixture. Save about ¾¾ cup of this mixture. Spoon this mixture (the large portion, not the saved portion) into Manicotti shells and put on top of sauce in baking dish in a single layer. Pour remaining spaghetti sauce over the shells and sprinkle the remaining cheese over the sauce. Sprinkle reserved ¾ cup meat /eggplant mixture over that. Cover the dish with aluminum foil and bake at 375E° for 20 minutes. Remove foil and bake 10 min. longer till it's hot and bubbly. Serves 6(except when my kids lit into it--I'd always have to make 2!)

Blackberry Cobbler - Peggy (KS)
Prep Time: approx.. 10 min. Coot Time approx.. 45 min. Makes 9/13 inch cobbler. 11 servings. (Yeah right only if I am not eating it.) ½ cup butter 2 cups self-rising flour ( I didn't have it so used 2 cups all purpose and 3 teas. baking powder 2 cups white sugar 2 cups milk 3 ½ cups blackberries Preheat oven to 350 degrees. Once oven temperature is reached melt butter in 9 x 13 pan. In a medium bowl stir together the flour, sugar, and milk; batter will be slightly lumpy Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together. Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown. Last 15 min. of baking I sprinkled more sugar on top to give it a little extra crisp. This was so easy.

Potato Salad - Margot (MN)
To be honest with you, I am embarrassed to even send this in. I do not have any proportions, as I add things while I prepare it. I use (when available) either 1015 or Wall Walla or the other seasonal onions, I chop them fine and add them to the Miracle Whip adding a couple teaspoons of ordinary mustard and 2 Tablespoons of good quality apple cider vinegar. Refrigerate this. I cook the potatoes at this time of year in their jackets, adding salt to season them. If the potatoes are large I halve them. While the potatoes are cooking and cooling, I boil the eggs, again the amount depends on the quantity of potatoes used. I put the ribs of celery in very cold or ice water , amount depending on how many potatoes are used. After the potatoes are cooked, peeled and cold, I add the Miracle Whip mixture, then the chopped celery and diced eggs. Salt and pepper according to taste . I do add a teaspoon of sugar, which enhances the flavor. Then cover and chill.

Deviled Eggs - Margot (MN)
The deviled eggs are very simple, too. After boiling the eggs very gently to avoid having the yolk turn sort of blackish. I let them come to a boil and then turn off the stove and leave them on the burner for 10 minutes. Blanch and peel. I moisten the hard boiled egg yolks with some mayonnaise or Miracle Whip, and then add a few spritzers of Worchester Sauce and just a teeny bit of Tabasco, careful a little goes a long way, Lawrey's Salt, salt and fresh ground pepper and that's it. Sprinkle a little bit of Hungarian Paprika on it, I put the eggs on some purple Flowering Kale, looks attractive. Good Luck!

Zucchini Jam - Joan F (MI)
 4 c. grated zucchini 3 c. sugar ½ c. lemon juice Peel zucchini and remove seeds - grate. Mix all ingredients in large pan on stove. Boil at medium heat for 30 minutes. Remove from heat and add 1 package any flavor Jello. Seal in jelly jars.

Zucchini Bread - Lois (OH)
3 eggs 2 cups grated drained zucchini 1 cup sugar 1 cup crushed drained pineapple1 cup oil 3 cups flour 2 tsp. vanilla 2 tsp. baking soda 1 cup raisins ½ tsp baking powder 2 cup chopped nuts 1 ½ tsp. cinnamon 1 tsp. salt 3/4 tsp. nutmeg Beat eggs. Add sugar, oil, vanilla, zucchini and pineapple. Sift dry ingredients together and mix thoroughly with wet ingredients. Add nuts and raisins. Put in cold oven. Bake 45 to 60 minutes at 325. Makes 2 loaves. This is moist and I like it because it is less sweet than some bread recipes.

Salmon Ball - Betsy (WA)
 I can salmon 1 8oz cream cheese 1 TBS liquid smoke ½½ tsp garlic salt Drain salmon and take out bones and skin. Mix with softened cream cheese. Add liquid smoke and any seasoning you wish to add. I like Johnny's Seafood Seasoning. Form into ball or log and roll in chopped nuts or chopped parsley or whatever. Refrigerate. Serve with any kind of cracker.

BAKED STUFFED CHICKEN -Al (SNJ)
When I found this recipe I thought it was perfect for people, like me, who just are not sure how to tell when poultry is cooked thoroughly but not dried out. Give this a try.

6-7 lb. chicken 1 cup melted butter 1 cup stuffing 1 cup uncooked popcorn salt/pepper to taste Preheat oven to 350 degrees. Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the front of the oven. Listen for popping sounds. When the chicken's butt blows the oven door open and the chicken flies across the room, it's done. And you thought I couldn't cook.

Fresh Apple Cake - Betsy (WA/AZ)
preheat oven to 350 degrees
In a mixing bowl mix:
4C diced apples do not need to peel
2 C sugar I use 1 cup of white and 1 cup of brown
Add 2 well beaten eggs and
½ C oil
2 tsp. Vanilla
1 C chopped nuts (optional) Haven't used them, but raisins
would be good, too.
Mix well
Then add:
2 tsp. Baking soda
1 tsp. Salt
2 tsp. Cinnamon or 1 tsp. Cinnamon and 1 tsp. Nutmeg
2 C flour
Mix well with spoon and put into a 9 X 13 floured cake pan.
Bake about 40 minutes at 350 degrees

PARTY LUNCHEON SANDWICHES - Betsy (WA/AZ)
 Thin white bread, cut into rounds with the chicken can, 3 per sandwich 2 cans Swanson's white chicken 4 hard cooked eggs, chopped ½½ can chopped black olives chopped green onions Mayonnaise Spread each round with chicken mixture, make triple high. Frosting, mix together: 2 jars Old English American Cheese 1 egg 1 stick butter (softened) Frost top and sides. Set overnight in refrigerator. Bake at 350-400 for 15 minutes, so cheese mixture melts and cooks. Very nice at Halloween time.

Crab or Shrimp Spread - Marjorie (CA)
1 10 3/4 ounce can condensed. cream of mushroom soup
1 8 ounce package softened cream cheese
1 envelope Knox Unflavored Gelatine
1 cup mayonnaise (Best Foods is my preference)
1 6 ounce can crab, or 2 cans shrimp
1 bunch chopped green onions (more if desired)
½ cup finely chopped celery (more if desired)
1 tablespoon parsley flakes, or finely chopped fresh parsley (I use a bit more)
1 teaspoon grated onion
Heat soup and dissolve gelatine in it. Let cool. Drain crab meat (or shrimp). Mix all remaining ingredients together and pour into greased (use mayonnaise) 1 quart mold or bowl. Chill.
Serve with Waverly Wafers or crackers of your choice.