birthday punch - university of kentucky

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Birthday Punch Gina Brown, Town & Country Homemakers

INGREDIENTS — 1 small package cherry gelatin 1 (6 oz.) can frozen lemonade concentrate 1 qt. cranberry juice cocktail, chilled 1 (28-oz.) bottle ginger ale, chilled 1 cup boiling water 3 cups cold water 2 trays of ice cubes (you may use food coloring to color ice cubes) OR Use small plastic storage containers to make various shaped cubes Fruit flavored sherbet (optional) DIRECTIONS — Dissolve gelatin in boiling water. Stir in frozen lemonade. Add cold water and cranberry juice cocktail. Just before serving, place ice cubes in large punch bowl. Pour punch over ice. Slowly add ginger ale. Add sherbet if desired. Makes about 25 servings.

Refreshing Lemonade

Barbara Thurby, Town and Country Homemakers

INGREDIENTS — 1 cup Country Time Lemonade Mix 1 large can frozen lemonade 1 cup sugar (or 20 packets of Sweet & Low) 1 gallon water DIRECTIONS — Mix above ingredients well and refrigerate. OPTIONS — For a different flavor, slice one or two oranges and add to lemonade!

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Bacon Water Chestnuts

Karen Hill, Town & Country Homemakers

INGREDIENTS — 1 (8 oz.) can whole water chestnuts, drained 1/4 cup light (reduced sodium) soy sauce 1/4 cup brown sugar 8 slices bacon, raw & cut into halves DIRECTIONS — Marinate water chestnuts in soy sauce for 2 hours; drain. Roll in brown sugar. Wrap each with 1 piece of bacon; secure with toothpick. Line a 13” x 9” pan with aluminum foil and spray with pan coating. Spray a wire rack (that will fit in the pan) with pan coating. Place wrapped water chestnuts on rack. Bake at 400 degrees for 20 to 30 minutes or until golden brown. Serves 16 Per serving (1 wrapped chestnut); 40 calories, 2g protein, 5g carbohydrates, 2g total fat, 3mg cholesterol, 244mg sodium

Ham & Cheese Rolls

Gina Brown, Town & Country Homemakers INGREDIENTS — 2 pkgs. (12 count each) Hawaiian dinner rolls OR similar type roll 8 oz. deli ham, thinly sliced 2 (6 oz.) pkgs. sliced Swiss cheese 1/2 cup butter, melted 1-1/2 Tablespoons poppy seeds 1-1/2 teaspoons Worcestershire sauce 1-1/2 Tablespoons regular mustard 1-1/2 teaspoons dried onion flakes 1-1/2 Tablespoons sesame seeds DIRECTIONS — Do not separate rolls. Slice package of rolls in half with all the tops in one piece. Place bottoms of rolls in baking pan. Layer ham and cheese on rolls. Replace tops. Combine butter, poppy seeds, Worcestershire sauce, mustard, and onion flakes. Drizzle mixture over rolls and refrigerate overnight. Sprinkle with Sesame seeds. Cover with foil and bake at 350 degrees for 20 minutes. Cut into desired pieces. Serve hot or cold.

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Happy Birthday Party Mix

Joretta Porter, Town and Country Homemakers

INGREDIENTS — 3 Tablespoons margarine 1 teaspoon seasoned salt 2 teaspoons lemon juice 4 teaspoons Worcestershire sauce 1/4 teaspoon cayenne pepper (optional) DIRECTIONS — Melt margarine in a 13” x 9” pan. Stir in seasoned salt, lemon juice and Worcestershire sauce. INGREDIENTS — 6 cups Kellogg’s Crispix Cereal 1 cup small pretzels 1 cup salted mixed nuts 1 cup whole pecans DIRECTIONS — Add cereal, pretzels, nuts, and pecans to pan. Stir until evenly coated. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool. OPTIONAL: Add 1 cup plain M & M’s if desired

Spicy Snack Crackers

Maura Wright, The Village Homemakers

INGREDIENTS — 4 sleeves of saltine crackers 1-1/2 cups canola oil 1 packet dry Ranch dressing 1 teaspoon crushed red cayenne pepper 1 teaspoon red pepper flakes DIRECTIONS — Mix oil, peppers, and dressing mix together. Put 1/2 of mixture in a gallon storage or freezer bag and the other half in another gallon storage or freezer bag. Put 2 sleeves of crackers in each bag, then gently move crackers around in the bag so they are covered with dressing mixture. Let sit for 2 hours, flipping bag every 15 minutes to evenly coat crackers. Store in air-tight container.

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Tasty Pretzels

Maurita Wright, The Village Homemakers

INGREDIENTS — 30 oz. bag of pretzels 1 teaspoon garlic salt or powder 1 teaspoon onion salt or powder 1 teaspoon dill weed 1 packet Hidden Valley Ranch Dressing Mix 12 oz. bottle Orville Redenbacher Popcorn Oil DIRECTIONS — Combine above ingredients and put in a storage or freezer bag. Add pretzels and shake until well covered. Marinate for 2 hours, shaking to coat evenly every 15 minutes or until oil is absorbed. Store in an airtight container.

Cranberry Salsa

Martha Tanaka, Central Homemakers

INGREDIENTS — 1 bunch green onions, chopped 1 bunch cilantro, chopped 2 jalapeno peppers, chopped 1 bag cranberries, ground 1/2 cup sugar DIRECTIONS — Mix all ingredients together and refrigerate until ready to serve.

Tostitos Scoops

Judy T. Powell, Niagara Homemakers

INGREDIENTS — 1 lb. ham or Italian sausage 1 package Tostitos Scoops 1 pkg. Mexican Four Cheese, finely shredded DIRECTIONS — Brown sausage and cool. Add enough salsa to make soupy. Add mixture to the scoops and top with cheese. Bake at 375 degrees for 5 to 10 minutes or until cheese is bubbly.

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Dill Dip

Barbara Thurby, Town & County Homemakers

INGREDIENTS — 16 oz. sour cream 1 1/3 cup mayonnaise 1 teaspoon garlic salt 2 teaspoons dill weed (may use dill seed) 2 Tablespoons chopped onion (may use flakes) Parsley flakes (optional) DIRECTIONS — Mix together and chill. Serve with rye bread.

Jeanette’s Bacon Roll Jeanette New, The Village Homemakers

INGREDIENTS — 3 pkgs. crescent rolls 1 pkg. Real Bacon Crumbles 1 (8 oz.) sour cream garlic powder, to taste DIRECTIONS — Mix bacon crumbles, sour cream and garlic powder. Spread mixture on each unrolled crescent roll. Roll-up each crescent roll and slice. Place slices on baking sheet and bake at 350 degrees until browned.

BLT Dip

Judy T. Powell, The Village Homemakers

INGREDIENTS — 1 lb. crispy bacon, crumbled Onion to taste 1 cup mayonnaise 1 cup sour cream Tomatoes, chopped DIRECTIONS — Combine bacon, onion, mayonnaise, sour cream, and tomatoes. Chill before serving.

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Vickie’s Rotel Dip


INGREDIENTS — 1 1/2 lbs. ground beef 1 lb. sausage, mild 2 lbs. Velveeta cheese 2 can Rotel Original tomatoes 1 can cream of mushroom soup DIRECTIONS — Brown ground beef and sausage together; drain. Place beef and sausage in slow cooker. Cut Velveeta cheese into cubes and add to slow cooker. Stir in Rotel tomatoes and cream of mushroom soup. Cook until the cheese is melted, stirring occasionally.

Pineapple Cheese Ball Amanda Hardy, Family & Consumer Sciences Agent

INGREDIENTS — 16 oz. light cream cheese 1 (15 oz.) can crushed pineapple, drained 2 Tablespoons finely chopped green onions 2 to 3 teaspoons seasoned salt 1/2 to 1 cup chopped pecans DIRECTIONS — Combine cream cheese, pineapple, green onions, seasoned salt and pecans in a large mixing bowl and beat well. Shape into a ball and wrap in plastic wrap. Chill for 8 to 10 hours to enhance the flavor. Serve with assorted crackers. Per serving: 158 calories, 5g protein, 9g carbohydrates, 13g total fat, 18mg cholesterol, 1g fiber, 528mg sodium, 7g sugar

Chicken Cheese Ball Marilyn Watson, Town & Country Homemakers

INGREDIENTS — 1 large can of chicken, drained 1 can crushed pineapple 2 (8 oz.) pkgs. cream cheese 1 pkg. Hidden Valley Ranch Dressing Mix DIRECTIONS — Mix all ingredients together and form into a ball. Chill. Serve with crackers.

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Cheesy Football Rita Pennington, Town and Country Homemakers

INGREDIENTS — 2 (8 oz.) pkgs. cream cheese, softened 1 (8 oz.) pkg. shredded sharp cheddar cheese 1/2 cup Miracle Whip Salad Dressing 2 green onions, chopped 1/4 teaspoon pepper 1 cup chopped pecans 2 Tablespoons of pimento strips Ritz Crackers and fresh vegetables for dipping DIRECTIONS — Combine cheeses and salad dressing; mix with electric mixer until well blended. Add onions and pepper; mix well. Refrigerate several hours. When chilled, form into a football shape and roll in nuts. Decorate with pimento strips for lacings. Serve with crackers and fresh vegetables.

Mock Deviled Crab

Dorothy Hendrickson, Afternooners Homemakers

INGREDIENTS — 1 can tuna, drained & broken into bits 3/4 cup mayonnaise 1 1/2 cups bread crumbs 1/2 teaspoon Tabasco sauce 1 cup canned milk 2 Tablespoons grated onion 1 Tablespoon chopped parsley 1/2 teaspoon salt 4 hard-boiled eggs, cut-up Buttery cracker crumbs DIRECTIONS — Mix all ingredients together and place in shallow buttered baking dish. Cover with buttered cracker crumbs. Bake at 350 degrees for 30 to 45 minutes. Makes 8 to 10 servings

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Fruity Cheese Ball Amanda Hardy, Family & Consumer Sciences Agent

INGREDIENTS — 1 (15 oz.) can fruit cocktail 1 (8 oz.) can crushed pineapple 16 oz. cream cheese, softened 1 (4 oz.) pkg. vanilla instant pudding mix 2 cups chopped pecans Graham crackers, ginger snaps for serving DIRECTIONS — Drain fruit cocktail and pineapple and pat dry. Combine the cream cheese, fruit cocktail and pineapple in a large mixing bowl and mix well. Add in instant pudding; mix well. Shape into a ball and wrap in plastic wrap. Chill for 8 to 10 hours. To serve, remove the plastic wrap and roll the cheese ball in the pecans to coat. Serve with graham crackers or ginger snaps. Per serving: 137 calories, 2g protein, 8g carbohydrates, 12g total fat, 18mg cholesterol, 1g fiber, 96mg sodium, 4g sugar

Stuffed Mushrooms

Candice Justice, Central Homemakers

INGREDIENTS — 1 large pkg. fresh mushrooms 1 lb. roll of sausage (your choice) 1 (8 oz.) tub of cream cheese (used for cooking) 1 cup shredded cheddar cheese DIRECTIONS — Preheat oven to 375 degrees. Rinse mushrooms and remove stems, set aside. Brown sausage in skillet, cooking until done and then drain. Add tub of cream cheese to browned sausage. Stir in shredded cheese. Scoop mixture into mushrooms caps. Place stuffed mushrooms on baking sheet. Cook for 15 to 20 minutes.

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Pimento Cheese Salad

Mary Smith, Central Homemakers

INGREDIENTS — 1 jar pimento cheese 1 can crushed pineapple 2 cups miniature marshmallows 1/2 cup chopped pecans 1 (8 oz.) container Cool Whip DIRECTIONS — Mix pimento cheese, pineapple, marshmallows and pecans. Fold in Cool Chip. Refrigerate until ready to serve.

Holiday Pumpkin Mousse

Susan Morgan, Family & Consumer Sciences Assistant

INGREDIENTS — 1 (5 oz.) pkg. instant vanilla pudding 1 (15 oz.) can pumpkin pie filling 1 (8 oz.) container whipped topping (reserve 2 Tablespoons for garnish) Ginger snaps OR graham crackers DIRECTIONS — Mix pumpkin pie filling and vanilla pudding in bowl. Fold in whipped topping. Place in bowl, top with reserved whipped topping for garnish. Use as a dip with the ginger snaps and/or graham crackers.

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Candied Mixed Nuts

Amanda Hardy, Family & Consumer Sciences Agent

INGREDIENTS — 5 (11.5 oz.) cans salted mixed nuts 1 cup sugar 1/2 cup butter or margarine 1/2 cup light corn syrup 2 teaspoons vanilla 1 teaspoon baking soda DIRECTIONS — Preheat oven to 200 degrees. Place nuts in large greased roasting pan. In a heavy medium saucepan, combine sugar, butter and corn syrup. Stirring constantly, cook over medium low heat until sugar dissolves. Increase heat to medium and bring syrup to a boil. Cook without stirring 5 minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam). Pour syrup over nuts; stir until well coated. Bake 1 hour, stirring every 15 minutes. Spread on aluminum foil to cool Store in airtight container.

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Beef & Barley Soup

Karen Hill, Town and Country Homemakers

INGREDIENTS — 1 lb. ground chuck 1/4 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1 cup diced potatoes 1 cup chopped cabbage 1/2 teaspoon basil 1/2 teaspoon thyme 1 teaspoon black pepper 1 Tablespoon brown sugar 2 teaspoons vinegar 1/3 cup uncooked barley 4 teaspoons beef bouillon base concentrate 1 (28 oz.) can diced tomatoes, not drained 28 oz. water DIRECTIONS — In kettle or Dutch oven, brown beef until no longer pink. Drain and add remaining ingredients except brown sugar and vinegar. Cover, bring to a boil and immediately reduce heat. Simmer 1 hour. Add brown sugar and vinegar. Check seasoning, make adjustments if desired. NOTE—This freezes well! Serves 8 Per serving— 160 calories, 3.5g total fat, 30mg cholesterol, 670mg sodium, 20g carbohydrate, 15g protein, 5g fiber

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Potato Soup

Lisa Hawgley, The Village Homemakers

INGREDIENTS — 6 or 7 medium potatoes, peeled and diced 1/2 onion, chopped DIRECTIONS — Cook potatoes and onion in just enough water to cover until almost dry. Remove from heat and drain. ADD — 1 (8 oz.) pkg. cream cheese 2 1/2 cups warm milk 1 can cream of celery soup 1 can cream of mushroom soup 1/2 teaspoon garlic salt 3/4 stick butter or margarine Salt & pepper to taste Heat until all ingredients are mixed thoroughly. Do not boil. TO SERVE — Top each serving with shredded cheese and bacon pieces or bits.

Clam Chowder

Betty Middleton, Town and Country Homemakers

INGREDIENTS — 1 cup chopped celery 1/4 cup bacon pieces 1/2 cup chopped onion 1 cup milk (whole or 2%) 3 (6.5 oz.) cans minced or whole clams 1/2 teaspoon salt 2 medium potatoes, finely chopped Dash of pepper 1 pint Half & Half DIRECTIONS — Cook bacon and onion in a 2-quart saucepan over medium heat. Stir occasionally until bacon is crisp and onion is tender. Drain clams, reserving liquid. Add enough water to clam liquid to make 1 cup. Stir clams, clam liquid, potatoes, celery, salt and pepper into bacon and onion. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes or until potatoes are tender. Stir in milk and cream. Heat until hot but do not boil. Serves 4 to 5

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Mandarin Orange Salad

Imogene Jordan, Anthoston Homemakers

INGREDIENTS — 1 can mandarin oranges, drained Juice from 2 lemons OR 1/3 cup lemon juice 1 can Eagle Brand Sweetened Condensed Milk 2 cups (16 oz.) Cool Whip Vanilla wafers OR graham crackers (plus some crumbs for garnish) DIRECTIONS — Whip lemon juice and milk with a fork; add oranges. Line an 8” or 9” square dish with vanilla wafers or graham crackers. Spread with the lemon juice, milk, and orange mixture. Top with Cool Whip. Lightly sprinkle top with reserved crumbs—looks pretty!

Creamy Potato Soup

Teresa Krampe, Niagara Homemakers

INGREDIENTS — 6 to 8 medium potatoes 1 medium onion, chopped 1 Tablespoon salt 2 cups milk 1 (8 oz.) pkg. cream cheese (low fat) Salt & pepper to taste 1 can cream of celery soup (fat free) 1 teaspoon garlic salt 1 can cream of mushroom soup (fat free) Bacon bits & shredded cheese if desired for topping DIRECTIONS — In large saucepan, combine diced potatoes, onion, and salt in 2 cups water. Cover and cook on medium high until water has evaporated and potatoes are soft. In same pan, add cream cheese, stirring constantly until melted and smooth. Add milk and soups. Cook over medium low heat, stirring constantly. Add garlic salt, salt, and pepper to taste. Top with bacon bits and shredded cheese, if desired.

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Cauliflower-Lettuce Salad

Joretta Porter, Town & Country Homemakers

INGREDIENTS — Small head of lettuce, chopped 1 lb. crispy bacon, crumbled Small head of cauliflower, chopped 1 Tablespoon sugar 1/3 cup onion, chopped 2 cups Miracle Whip 1/3 cup chopped celery, optional 1 cup Parmesan cheese DIRECTIONS — Layer ingredients in large salad bowl in order listed. Reserve some cheese to garnish top of salad. Toss right before serving. Salad may be prepared the night before and refrigerated.

Blueberry Jello Salad

Marilyn Watson, Town & Country Homemakers

INGREDIENTS (Salad) — 1 large can blueberries 1 large can crushed pineapple 1 large box cherry Jello DIRECTIONS (Salad) — Drain blueberries and pineapple, reserving juice. Add enough water to juices to make 3 cups. Mix with Jello and boil. Add fruit and refrigerate to set. INGREDIENTS (Topping) — 1 (8 oz.) pkg. cream cheese 1 (8 oz.) container sour cream 1/2 cup sugar Pecans (optional) DIRECTIONS (Topping) — Mix cream cheese, sour cream and sugar. Spread on top of congealed salad. Sprinkle with pecans.

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Broccoli Salad

Mary Smith, Central Homemakers

INGREDIENTS — 1 pkg. chopped broccoli, cooked, drained & cooled 1 can water chestnuts, sliced & drained 1 cup chopped olives 3 hard boiled eggs, chopped 1 small jar pimentos 1 cup mayonnaise or Miracle Whip Bacon bits for garnish DIRECTIONS — Mix all ingredients and sprinkle bacon bits on top.

Cranberry Chicken Salad

Unknown

INGREDIENTS — 3 cups diced, cooked chicken 1 cup mayonnaise 1 cup chopped celery 1/4 cup honey 1 cup dried cranberries Salt & pepper to taste 1/2 cup toasted chopped pecans DIRECTIONS — In large mixing bowl, combine mayonnaise and honey; stir to mix. Add chicken, celery and cranberries; season with salt and pepper. Chill and serve. Makes 4 to 6 servings

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Sugar-Free Orange Gelatin

With Mandarin Oranges & Cool Whip

Unknown

INGREDIENTS — 2 packages sugar-free orange gelatin 1 (11 oz.) can mandarin oranges 1/2 cup Cool Whip DIRECTIONS — Add 2 cups boiling water to the orange gelatin; stir until completely dissolved (about 2 minutes). Stir in 2 cups cold water and then refrigerate for 30 minutes. Remove from refrigerator and stir in mandarin oranges and Cool Whip. Return to refrigerator for 4 hours before serving. NOTE— A gelatin mold can be used after you have stirred in the mandarin oranges and Cool Whip. Prior to serving, loosen edges with tips of sharp knife then dip mold just to the rim in warm water for 10 seconds. Shake gently to loosen. Top with serving plate then invert plate and mold together. Remove mold. Just 5 calories per serving!

Grape Salad

Maurita Wright, The Village Homemakers

INGREDIENTS — 2 lbs. seedless green grapes 2 lbs. seedless red grapes 8 oz. cream cheese, softened 8 oz. sour cream 1 cup sugar or Splenda Brown sugar Chopped nuts, if desired DIRECTIONS — Cream together the cream cheese, sour cream and sugar. Stir this mixture into the grapes, mixing well. Sprinkle top with brown sugar. Top with chopped nuts, if desired.

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Broccoli Cauliflower Salad

Barbara Thurby, Town & Country Homemakers

INGREDIENTS (Salad) — 1 head cauliflower 1 bunch broccoli Cherry tomatoes, halved Bacon bits Shredded cheese INGREDIENTS (Dressing) — 1 cup salad dressing 1/2 cup oil 1/3 cup vinegar 1/2 cup sugar DIRECTIONS — Chop cauliflower and broccoli. Mix dressing ingredients and pour over cauliflower and broccoli. Fold in tomatoes. Before serving, top with bacon bits and shredded cheese

What U Have Salad

Tina A. Lewis, The Village Homemakers

INGREDIENTS — 1 head lettuce, rinsed, chopped & drained 1 green pepper, diced 2 cups shredded carrots 2 cups frozen peas 1 to 2 cups shredded cheese 2 medium red onions, sliced & pulled apart into rings 1 pkg. bacon bits OR use fried bacon that has been crumbled 1 1/4 cups mayonnaise DIRECTIONS — In a large glass bowl place chopped lettuce, followed by each of the following: green peppers, shredded carrots, peas, onions rings, and shredded cheese. Spread the mayonnaise over the top of the salad, similar to icing a cake. Refrigerate until chilled.

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Slaw with Raisins

Louise Leasor, Central Homemakers

INGREDIENTS — Head of cabbage Carrots Dark raisins Pinch of salt Small amount of pepper Enough mayonnaise or salad dressing to moisten. DIRECTIONS — Grate cabbage and carrots with a fine grater. Add salt, pepper, raisins, and enough mayonnaise or salad dressing to moisten. Chill before serving. Makes 10 servings

Chicken Salad

Anna Cole, The Village Homemakers

INGREDIENTS — 8 to 10 chicken breasts, cooked until tender & chopped into small pieces 1 cup chopped onions 1 cup chopped celery 1 1/2 cups chopped sweet pickles 1/2 teaspoon black pepper 6 to 8 hard boiled eggs, chopped 1 1/2 cups dried cranberries 1 1/2 cups Miracle Whip Salad Dressing DIRECTIONS — In a large bowl, mix all ingredients saving dried cranberries to add last. Refrigerate until ready to serve.

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Cabbage Salad


INGREDIENTS — 2 teaspoons sesame seeds 1/2 cup slivered almonds Butter 1 cup sugar 1/2 cup vinegar 1/4 cup vegetable oil 1 teaspoon salt 1 pkg. slaw mix Green onions, chopped 1 pkg. Ramen noodles, chicken flavored DIRECTIONS — Toast seeds and almonds in small amount of butter; set aside. Dissolve sugar, vinegar, oil, salt, and flavor packet from Ramen noodles over low heat; set aside and cool. Add seeds and almonds to slaw mix and green onions. Break up noodles and add to mixture. Pour dressing mixture over cabbage mixture when ready to serve.

Green Tomato Relish

Linda Vincent, Robards Homemakers

INGREDIENTS — 2 1/2 gallons green tomatoes 8 large onions 8 red & green bell peppers 1/4 cup salt 5 cups sugar 5 cups vinegar 1 teaspoon celery seed 1 teaspoon mustard seed 1 teaspoon turmeric DIRECTIONS — Grind green tomatoes, onions and bell peppers. Soak mixture in 1/4 cup salt for 3 hours then drain. Add remaining ingredients and cook till boiling. Can in boiling water bath canner and seal. Makes 12 to 14 pints

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Cool Strawberry Salad

Rita Pennington, Town & Country Homemakers

INGREDIENTS — 1 cup strawberries, washed & capped 1 (8 oz.) can crushed pineapple, drained 1 (4 oz.) pkg. sugar-free strawberry gelatin 1 (12 oz.) carton fat-free small curd cottage cheese 1 (8 oz.) container low-fat whipped topping DIRECTIONS — In a 2-quart bowl, mix prepared strawberries with pineapple, gelatin and cottage cheese. Fold in whipped topping and chill. Makes 12 (1/2 cup) servings

Wild Tuna Salad

Alice Langston, Afternooners Homemakers

INGREDIENTS — 1 (6 oz.) pkg. long grain & wild rice mix 1/2 cup mayonnaise 1/4 cup sour cream 1/2 cup finely chopped celery 2 Tablespoons finely chopped onion 1 (12 oz.) can solid white tuna in spring water, drained & flaked (I use 2 small cans of solid white albacore tuna) 1 cup salted cashews (I use sunflower nuts and also add grapes) Lettuce leaves DIRECTIONS — Cook rice according to package directions. Cool completely. Add mayonnaise and next 5 ingredients, stirring well. Serve on lettuce leaves.

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Tomato Aspic


INGREDIENTS — 2 (3 oz.) boxes lemon Jello 2 cups boiling water 2 cans Hunt’s tomato sauce w/mushrooms and/or onions 1 bunch green onions, chopped 1 cucumber, peeled & chopped 1 cup chopped celery 1 green pepper, chopped DIRECTIONS — Mix Jello, boiling water and tomato sauce together and let congeal slightly. Then add remaining ingredients. Return to refrigerator until thoroughly congealed.

Cherry Fruit Salad

Marilyn Watson, Town & Country Homemakers

INGREDIENTS — 1 can cherry pie filling 1 pkg. instant vanilla pudding 1 (20 oz.) can pineapple chunks 1 can mandarin oranges 2 bananas, sliced Chopped pecans (optional) DIRECTIONS — Drain and save juice from pineapple. Beat pudding mix with pineapple juice. Add pie filling, pineapple and orange slices. Mix well. Chill. Add bananas and pecans just before serving.

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Caprese Salad


INGREDIENTS — 1 head fresh Bibb lettuce 1 large purple or Vidalia onion 1 or 2 large fresh home-grown tomatoes 1 long-shaped round of fresh mozzarella cheese Cold-pressed virgin olive oil Balsamic vinegar Sprigs/leaves of fresh basil DIRECTIONS — Cover chilled salad plates with two or three Bibb lettuce leaves. Follow with one large slice of tomato; top with a large thin slice of onion. Then add a slice of mozzarella cheese. Drizzle this with olive oil and balsamic vinegar. Garnish with fresh basil. Refrigerate until ready to serve.

Broccoli Salad

Jean Odom, Anthoston Homemakers

INGREDIENTS — 4 cups chopped fresh broccoli 8 slices bacon 1/4 cup raisins 1 cup mayonnaise 1/4 cup (or less) sugar 3 Tablespoons vinegar 1 small onion, chopped DIRECTIONS — Put broccoli in serving bowl. Fry bacon, drain and crumble. Combine bacon, raisins, mayonnaise, sugar, vinegar and onion. Mix well. Pour bacon mixture over broccoli. Toss lightly and serve.

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Crunchy Asian Broccoli Coleslaw

Gina Brown, Town and Country Homemakers

INGREDIENTS (Salad) — 2 (12 oz.) pkgs. Ramen noodles (set aside seasoning packet) 1/4 cup diced purple onion OR 4 green onions, sliced 2 (12 oz.) pkgs. broccoli slaw 1/2 cup sunflower kernels 1/2 cup sliced almonds DIRECTIONS (Salad) — Break noodles apart. In a large bowl, add broccoli slaw and onions; then add sunflower kernels and almonds. Toss lightly. INGREDIENTS (Dressing) — 1 (.6 oz.) pkg. Good Seasons Zesty Italian Salad Dressing Mix 1/8 cup balsamic vinegar 1/8 cup red wine vinegar 3 Tablespoons water 1/4 cup extra virgin olive oil 1/4 cup water Mix dressing ingredients and shake vigorously. Add dressing to lightly tossed salad ingredients and serve immediately. NOTE — You can substitute 3/4 cups prepared Italian dressing for the above dressing.

Banana Salad


INGREDIENTS — 3 eggs 3 Tablespoons vinegar 3/4 cups sugar bananas, sliced 2 envelopes Dream Whip nuts, chopped DIRECTIONS — Cooke eggs, vinegar, and sugar until thick. Let cool. Mix Dream Whip according to package directions and add to mixture. In deep casserole dish, layer mixture, then bananas, then chopped nuts. Continue to alternate layers, finishing with chopped nuts.

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Broccoli Casserole

Rita Pennington, Town & Country Homemakers

INGREDIENTS — 2 packages frozen broccoli, cooked as directed on package & drained 1/2 stick (1/4 pound) butter or margarine, cutup 3/4 of a jar of Cheez-Whiz 1 stack Ritz Crackers, crumbled 1 stick butter or margarine, melted DIRECTIONS — Stir the 1/2 stick of cut-up margarine and Cheez Whiz into the hot broccoli. Mix well and place in a 1-1/4 quart rectangular casserole dish. Mix cracker crumbs and melted margarine; spread on top of broccoli and cheese mixture. Bake at 350 degrees for 30 minutes or until brown. Makes 9 servings

Squash Fritters

Linda Vincent, Niagara Homemakers

INGREDIENTS — 2 cups cooked & mashed yellow squash 2 eggs beaten 1 small onion, chopped salt & pepper to taste 1/2 cup cracker crumbs DIRECTIONS — Combine squash, eggs, onion and seasonings with cracker crumbs. Mix well. Drop by tablespoon into hot cooking oil and cook until golden brown.

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Peabody FFA Smoked Potatoes Ben Rudy, Peabody High School Ag Dept., via Dixie Rudy, Extension Staff

INGREDIENTS — 6 to 8 red potatoes 1 stick butter 1 large onion 10 strips of bacon, uncooked Seasoned salt DIRECTIONS — Wash and thinly slice the potatoes and chop the onion. In a disposable 13” x 9” pan layer the potatoes, bacon, and onions. With each layer add several small chunks of butter and sprinkle with seasoned salt. Continue layering until all of the potatoes are used. Cover tightly with foil. Place on smoker mid-way from the heat for 30 to 45 minutes or until tender. Alternate Cooking—Bake in a 350 degree oven for 30 to 45 minutes or until tender. Makes 6 to 8 servings

Nancy’s Scalloped Pineapple

Betty Middleton, Town & Country Homemakers

INGREDIENTS — 1 stick margarine 4 cups bread crumbs 1 cup milk 1 cup sugar 3 eggs, slightly beaten 1 (20 oz.) can pineapple (tidbits or chunks), drained DIRECTIONS — Melt margarine in a 13” x 9” pan while preheating oven to 350 degrees. Pour melted margarine over bread crumbs and set aside. Mix eggs, sugar and milk, add pineapple and buttered bread crumbs. Pour into the same 13” x 9” pan and bake for 45 to 50 minutes. This is a great accompaniment to ham.

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Ugly Pasta


INGREDIENTS — 1 cup olive oil Fresh garlic to taste (about 3 or 4 cloves) 1 cup grated fresh parmesan cheese 1 cup pine nuts OR any nuts you have on hand Fresh basil leaves 3 to 4 lbs. multi-grain pasta DIRECTIONS — Boil water in large stock port and cook as directed. Meanwhile, blend all ingredients except basil in blender until smooth. Pack in the fresh basil leaves until blender reaches capacity. Blend until smooth. Spread sauce over three to four pounds of hot multi-grained pasta.

Sweet Potato Soufflé


INGREDIENTS — 3 medium, unpeeled sweet potatoes 1/2 cup Half & Half 2 Tablespoons butter, melted 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 3 egg whites 1 teaspoon baking powder 1/3 to 1/2 cup firmly packed brown sugar DIRECTIONS — Cook sweet potatoes in boiling water for 20 to 25 minutes or until tender. Let cool then peel and mash. Combine potatoes, Half & Half, sugar, butter, salt, nutmeg and cinnamon. Mix well and set aside. Beat egg whites until foamy; add baking powder, beating until stiff. Gently fold in to sweet potatoes. Spoon into greased soufflé dish. Bake at 325 degrees for 45 minutes.

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Sweet Potato Casserole

Kim Fowler, The Village Homemakers

INGREDIENTS — 2 cups sweet potatoes 1/2 teaspoon salt 1 1/2 cups white sugar 2 eggs 1/2 stick butter 3/4 cup milk 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon vanilla DIRECTIONS — Mix together and pour into casserole dish. Bake at 350 degrees for 35 minutes. INGREDIENTS (Topping) — 1 cup coconut 3/4 cup crushed corn flakes 1/2 cup chopped nuts 1/2 cup brown sugar 3/4 cup melted butter DIRECTIONS — Mix topping ingredients and pour over top of baked sweet potatoes. Return to oven and bake for 10 minutes.

Peas with Bacon


INGREDIENTS — 4 slices bacon, cooked & crumbled 1 medium onion, chopped 2 Tablespoons melted butter 1 Tablespoon all purpose flour 1 cup Half & Half 2 (10 oz.) pkgs. frozen peas, cooked & drained 1 (4 oz.) can sliced mushrooms, drained DIRECTIONS — Sauté onion in bacon drippings, then pour off excess fat. Add butter and flour to skillet and blend well. Gradually stir in Half & Half. Cook over even heat until thick. Add peas and mushrooms then sprinkle with bacon pieces.

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What Would Momma Say Stuffing

Beverly Miller, Robards Homemakers

INGREDIENTS — 1 pkg. stuffing mix 5 frozen chicken tenders 1/4 cup dried cranberries 1/4 cup chopped walnuts Juice & pulp from 1 orange 3/4 stick butter 1/4 teaspoon sage 1 teaspoon salt 1/4 teaspoon thyme DIRECTIONS — Place chicken tenders in pan, cover with water and add butter, salt, sage, and thyme. Cook for 20 minutes, let cool. Strain broth and cut chicken into small pieces. In a large bowl, mix chicken pieces, stuffing mix, dried cranberries, walnuts, orange juice, and orange pulp. Add strained broth. Mix well. Water may be added if mixture is too dry. Put into 13” x 9” baking dish and bake at 350 degrees for about 45 minutes.

Dumplings


INGREDIENTS — 3 1/2 cups plain flour 1 1/4 sticks margarine 2 eggs 1/3 cup milk DIRECTIONS — Mix flour, eggs, margarine, and milk. Put in refrigerator 15 minutes to chill. Divide into 2 balls. Freeze one ball if you don’t need it.

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Broccoli Casserole


INGREDIENTS — 5 Tablespoons oil 1 (16 oz.) pkg. frozen broccoli 1 small onion, chopped 1 can cream of chicken soup 1/2 cup milk 1 (8 oz.) jar Cheez Whiz 1 teaspoon salt 1 cup Minute Rice 1 can French Fried Onions DIRECTIONS — Combine oil and broccoli in large saucepan. Cook for about 10 minutes or until tender. Mix in onions and soup. Reduce heat. Add milk, cheese, and salt. Cook until bubbly. Add rice and mix well. Pour into greased 13” x 9” casserole dish and bake at 350 degrees for 20 to 30 minutes. Halfway through, top with 1 can of French Fried Onions. Continue baking until browned.

Chocolate Gravy Jean Odom, Anthoston Homemakers

INGREDIENTS — 3/4 cup sugar 2 heaping Tablespoons flour 2 Tablespoons cocoa 1 cup milk DIRECTIONS — Mix dry ingredients. Add milk. Cook on medium heat until thick, stirring often.

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Quick Bread Mix


INGREDIENTS — 10 cups all purpose flour 1/3 cup baking powder 1/4 cup sugar 2 cups shortening 1 Tablespoon plus 1 teaspoon salt DIRECTIONS — Combine dry ingredients in a large bowl; mix well. Divide flour mixture and shortening in half. Cut 1 cup shortening in half of flour mixture with pastry blender until it resembles coarse meal. Repeat with remaining shortening and flour mixture. Combine both mixtures. Store in an airtight container at room temperature for up to 6 weeks. For longer storage either freeze or refrigerate. Makes 13 cups

Banana Nut Bread Using Quick Bread Mix


INGREDIENTS — 1 (8 oz.) pkg. cream cheese, softened 1 cup sugar 2 eggs 1 cup mashed bananas 2 cups Quick Bread Mix 1/2 cup chopped pecans DIRECTIONS — Beat cream cheese until light and fluffy. Add sugar, beating well. Add eggs (one at a time), beating well. Add banana, stir in bread mix and pecans. Beat well. Spoon batter into a greased 9” x 5” x 3” loaf pan. Bake at 350 degrees for 55 minutes. Cool in pan.

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Sunshine Muffins Using Quick Bread Mix


INGREDIENTS — 1 (8.5 oz.) can crushed pineapple, not drained 1/2 cup milk 1 egg, beaten 1 3/4 cups Quick Bread Mix 3 Tablespoons sugar 1 1/2 teaspoons grated orange rind DIRECTIONS — Drain pineapple, reserving juices. Add milk to juice to equal 3/4 cup. Add egg to milk mixture. Combine Quick Bread Mix, sugar and orange rind in a medium bowl. Add milk mixture and pineapple to dry ingredients. Stir until moistened. Spoon batter into paper-lined muffin pans (2/3 full). Bake at 400 degrees for 25 minutes. Makes 1 dozen muffins

Mexican Cheese Cornbread

Dorothy Hendrickson, Afternooners Homemakers

INGREDIENTS — 2 pkgs. Mexican Style Cornbread & Muffin Mix 2 eggs 1 1/3 cups milk 1/2 cup cream style corn 2 cups shredded cheese (your choice) 1/2 cup whole kernel corn (frozen or if using canned corn, drain) DIRECTIONS — Preheat oven to 400 degrees. Mix together cornbread mix, milk, and eggs. Thoroughly fold in whole kernel corn, cream style corn, and cheese until well blended. Grease muffin pan with shortening or no-stick pan spray (you may also use a brownie pan). Place pan in oven for 7 to 8 minutes or until hot. Pour batter into pan and cook for 15 to 18 minutes or until golden brown. Makes 12 to 24 muffins, depending on pan size

33

Pepperoni Pizza Bread

Lisa Hewgley, The Village Homemakers

INGREDIENTS — 1 loaf frozen bread dough, thawed 1/4 teaspoon seasoned salt 1/4 teaspoon oregano 1/4 teaspoon garlic powder 1/2 teaspoon parsley flakes 1 (8 oz.) jar pizza sauce 1 (3.5 oz.) pkg. pepperoni slices 1/4 cup butter, melted 2 cups grated mozzarella cheese Sliced onions, mushrooms, olives are optional DIRECTIONS — Roll out dough to a 13” x 9” rectangle. Combine seasonings. Brush pizza sauce over bread dough and sprinkle with seasonings, reserving a small amount for topping. Arrange pepperoni on dough along with onions, mushrooms, and olives (if desired). Cover with cheese. Roll dough up lightly to look like French bread. Seal edges and place on greased jellyroll pan with sealed edges down. Pinch ends closed. Brush top with melted butter and sprinkle with some of the combined seasonings. Let rise 1 hour. Bake at 350 degrees for 30 minutes until golden brown. Cool 10 minutes before slicing. Makes 10 to 12 slices

Broccoli Cornbread


INGREDIENTS — 1 pkg. chopped broccoli, thawed & drained 1 large onion, chopped 6 oz. cottage cheese 4 eggs, well beaten 1 teaspoon salt 1 stick butter, melted 1 pkg. Jiffy cornbread muffin mix DIRECTIONS — Mix broccoli, onion, cottage cheese, eggs, salt, and butter thoroughly. Stir in muffin mix. Bake at 400 degrees for 30 minutes or until done.

34

Yeast Rolls

Teresa Krampe, Niagara Homemakers

INGREDIENTS — 3 cups lukewarm water 2 pkgs. Rapid rise yeast 1 cup sugar 1/2 cup melted Crisco 2 eggs, at room temperature 2 teaspoons salt 10 cups all purpose flour DIRECTIONS — Make sure water is not too hot (about 110 degrees F). Add yeast to water and mix well; then add 1 cup sugar. Melt Crisco in microwave and let cool. Add Crisco, salt and eggs to water, yeast, and sugar mixture. Add 6 cups of the flour and stir until smooth. Add 4 more cups of flour and mix. Shape dough into a ball and knead on floured counter or table top for about 10 minutes. Put into a greased bowl and let rise until about doubled in size. Shape dough into biscuits and place in greased baking pan. Let rise again. Bake at 375 degrees until golden brown. NOTE—You may brush tops with melted margarine before baking.

35

Blueberry French Toast Casserole

Joretta Porter, Town and Country Homemakers

INGREDIENTS (Casserole) — 12 slices day old white bread, crust removed 2 (8 oz.) packages cream cheese 1 cup fresh or frozen blueberries (if frozen, do NOT thaw!) 12 eggs 2 cups milk 1/3 cup maple syrup OR honey DIRECTIONS (Casserole) — Cut bread into 1-inch cubes. Place half in a greased 13” x 9” x 2” baking dish. Cut cream cheese into 1-inch cubes and place over bread. Top with blueberries and remaining bread crumbs. In a large bowl, beat eggs, add milk and syrup or honey and mix well. Pour over bread mixture; cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover, bake 25 to 30 minutes longer or until golden brown and center is set. INGREDIENTS (Sauce) — 1 cup sugar 2 tablespoons corn starch 1 cup water 1 cup blueberries 1 tablespoon butter DIRECTIONS (Sauce) — Combine sugar, corn starch and water in a small sauce pan; stirring until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in blueberries. Reduce heat and simmer uncovered 8 to 10 minutes or until berries burst. Stir in butter, till melted. Serve with casserole. Makes 6 to 8 servings

36

Overnight French Toast Karen Hill, Town & Country Homemakers

INGREDIENTS — 3 eggs, lightly beaten 3/4 cup milk 1/2 cup Half & Half 1 teaspoon vanilla 1/2 cup margarine, melted 1 cup light brown sugar 2 Tablespoons maple syrup 3/4 to 1 cup chopped pecans 1/2 (1 lb. loaf) French bread, cut diagonally in 1-inch slices DIRECTIONS— In a large bowl whisk together eggs, milk, Half & Half, and vanilla. Dip bread slices into egg mixture and place in lightly greased 13” x 9” baking dish. Cover and refrigerate overnight. The next morning, preheat oven to 350 degrees. In a small bowl combine butter, sugar, maple syrup and pecans. Spoon this mixture over bread. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Blueberry Pancakes

Gina Brown, Town & Country Homemakers

INGREDIENTS — 1 cup all purpose flour OR 1/2 cup all purpose flour & 1/2 cup whole wheat flour 2 Tablespoons sugar 1/2 teaspoon baking powder 1/4 teaspoon baking soda Pinch of kosher salt 3/4 cup skim milk (more if needed depending on consistency) 1 large egg 1/2 cup or more of frozen wild blueberries DIRECTIONS — Whisk flour, sugar, baking powder, baking soda, and salt in large mixing bowl. In a small mixing bowl, whisk milk and egg. Add milk mixture to flour mixture and whisk until fully incorporated. A few small lumps are okay. Add blueberries and stir well. Using a griddle or large nonstick skillet, cook pancakes until bubbles begin to appear. Flip and cook about 1 more minute until golden brown on both sides. You may substitute fruit if you wish.

37

Spanish Noodles

Marilyn Watson, Town & Country Homemakers INGREDIENTS — 2 slices of bacon 1/2 cup chopped onions 1 lb. ground beef 1/4 cup chili sauce 2 (14.5 oz.) cans diced tomatoes 1 teaspoon onion salt 1/2 cup chopped green pepper Dash of pepper 4 oz. uncooked medium noodles DIRECTIONS — Cook bacon until crisp. Drain bacon, crumble and set aside. Add onions to skillet with bacon drippings and cook until tender. Add ground beef and brown. Stir in tomatoes, green peppers, chili sauce, salt and pepper. Add uncooked noodles. Cover skillet and cook over low heat 30 minutes or until noodles are tender, stirring frequently. Before serving, top with bacon crumbles. Serves 4

Lorene’s Breakfast Casserole Judy T. Powell, Niagara Homemakers

INGREDIENTS — 6 eggs 2 cups milk 2 slices cubed white bread 1 cup grated cheese 1 teaspoon salt Pepper to taste 1 lb. sausage (mild or hot), browned and drained DIRECTIONS — Put drained sausage in bottom of 13”x9” pan. Beat eggs, milk, and salt together. Pour over sausage. Add cubed bread and cheese. Refrigerate overnight. Bake at 350 degrees for 30 to 35 minutes.

38

Deviled Salmon

Jean Odom, Anthoston Homemakers INGREDIENTS — 1 medium onion, chopped 1/2 cup melted butter 1 Tablespoon chopped green pepper 1 (16 oz.) can salmon, drained 1 cup cracker crumbs 2 Tablespoons lemon juice 1 Tablespoon Worcestershire sauce 1 teaspoon mustard 2 eggs, beaten 1/2 cup Pet milk 1/4 cup chopped parsley DIRECTIONS — In small skillet, sauté onion and green pepper in butter until tender. Combine salmon, cracker crumbs, lemon juice, Worcestershire sauce, mustard, eggs, and Pet milk with onion mixture. Put in greased muffin pans. Bake at 350 degrees for 30 minutes.

Baked Chicken Cheese Enchiladas Glenda Butler, Town & Country Homemakers

INGREDIENTS — 4 oz. cream cheese, softened 1/4 cup sour cream 2 cups prepared salsa 1/2 teaspoon cumin 2 cups shredded, cooked chicken 1/4 teaspoon dried oregano 1 cup frozen corn kernels, thawed 1/4 teaspoon cayenne pepper 4 scallions, thinly sliced Salt & pepper to taste 2 cups grated Cheddar or Monterey Jack 12 to 14 soft round 6” or 8” flour OR corn tortillas DIRECTIONS — Preheat oven to 325 degrees. In medium bowl cream together the cream cheese and sour cream. Stir in 1/2 cup of salsa and 1 cup of grated cheese. In another bowl, toss chicken, corn, cumin, oregano, cayenne, salt, pepper and half of the scallions. Add chicken mixture to the cheese mixture and stir to combine. In a baking dish, spread 1/2 cup salsa over the bottom. Place about 1/3 cup of the filling mixture on a tortilla, roll up and transfer to baking dish with seam-side down. Repeat process with remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point up to 12 hours in advance. Transfer to oven and bake 20 to 25 minutes until hot and bubbly. Top with remaining scallions and serve. Leftovers reheat well by covering with aluminum foil and heating in oven.

39

Chicken & Dumplings Maurita Wright, The Village Homemakers

INGREDIENTS — Chicken (3 to 4 breasts or desired pieces), boiled until done 1 can cream of chicken soup 2 to 4 cups milk (depending on amount of dumplings you want to make) 2 to 6 cans of canned biscuits (depending on amount you want to make) Chicken broth from boiling the chicken 1/2 to 1 stick butter DIRECTIONS — Salt and pepper the chicken when boiling. When chicken is done, remove from water and allow to cool before shredding. Add chicken soup to broth, then add milk and butter. Return to stove and when broth starts a slow boil, start pinching off small pieces of biscuits and drop into broth. You can make the dumplings as large or small as you want. After all dough is in the broth, cover pan and cook on low for 25 to 30 minutes or until dumplings are done. Season again with pepper and salt if desired.

Skillet Supper (Not fancy, but good!)

Ann Bentley, The Village Homemakers INGREDIENTS — 1 1/2 lbs. lean ground meat 1/2 teaspoon pepper 1 large onion, chopped 1/2 head cabbage, chopped 1 can tomatoes & green chilies 1 teaspoon seasoned salt 1/2 teaspoon salt soy sauce (optional) DIRECTIONS — Brown ground meat and chopped onion in a large skillet. Season with seasoned salt, salt and pepper. Add tomatoes; stir and cover with cabbage. Cover skillet with a tight-fitting lid and cook on medium heat until cabbage is tender. May season with soy sauce if desired.

40

Chicken Spaghetti

Ann Bentley, The Village Homemakers INGREDIENTS (BROTH) — 1 (3 to 4 lb.) chicken 1 onion Salt to taste Celery seed Water to cover DIRECTIONS (BROTH) — Combine ingredients for broth and boil till chicken is tender. Cool to handle; de-bone chicken and cut into bite-sized pieces. Reserve broth. INGREDIENTS (SAUCE) — 1 large onion, chopped 1 carrot, grated 3 Tablespoons margarine 2 cans cream of chicken soup 1 can evaporated milk 1 teaspoon chili powder 1 3/4 cup grated cheddar, divided Salt & pepper to taste 1/2 teaspoon garlic salt 1 small can sliced mushrooms 1 (12 oz.) pkg. spaghetti, cooked 1 can tomatoes w/green chilies DIRECTIONS (SAUCE) — Sauté onion and carrot in margarine. Add soup and evaporated milk. Add 1 cup grated cheese; then heat. Add chili powder, salt, pepper, garlic salt and mushrooms. Add chicken. Taste to adjust seasonings if needed. Toss with drained, cooked spaghetti, reserving a ladle of sauce to put over the top. Place in oven-safe dish; top with reserved sauce. Sprinkle with 3/4 cup grated cheese. Cook at 325 degrees for 25 minutes or until bubbly. Makes 8 servings

41

The Brown Hotel’s Hot Brown Casserole

Gina Brown, Town & Country Homemakers INGREDIENT — 1 cup butter 3/4 cup flour 2 eggs, beaten 6 cups milk 1 cup grated Parmesan cheese, divided Salt & pepper to taste 1/4 cup heavy whipping cream 16 slices white bread, toasted 16 slices roasted turkey Paprika 1 cup tomato, seeded and diced 1/4 cup chopped parsley 1 cup bacon bits (1/4 to 1/2 lb. uncooked bacon) DIRECTIONS — In a large saucepan, melt butter. Add flour, stirring to make a roux. Cook 2 to 3 minutes. Thoroughly beat eggs, then beat into milk. While stirring, very slowly add milk mixture to butter mixture. Stir in 1/2 cup Parmesan cheese. Cook until mixture thickens, but do not boil. This will take 30 to 45 minutes. Mixture should heavily coat spoon. Remove from heat. Fold in whipping cream, add salt and pepper to taste. Trim crust from bread. Toast 10 slices in a regular toaster or place in pan under broiler until golden. Do both sides. Line the bottom of a 13” x 9” x 2” casserole and an 8” x 8”x 2” casserole. (I used 6 slices of tasted bread in the larger size and 4 slices in the smaller one.) If your casserole dish is large enough to accommodate 10 slices of bread, use only 1 casserole dish. Top toasted bread with slices of turkey. Cover with sauce, dividing the sauce between the 2 casseroles, or if using 1 casserole, spread all of the sauce over the turkey. Sprinkle with remaining Parmesan cheese and paprika. Place in a 350 degree oven for 15 minutes or until golden brown. While casserole is baking, fry bacon. When crisp, remove from pan and place on paper towels to drain. When cool, break into bits. Toast remaining 6 slices of bread. Cut in half on the diagonal. After removing the casserole from the oven, place toasted bread around outer edge, point side up. Garnish with bacon bits and diced tomatoes. Sprinkle with chopped parsley. Serve while hot. Makes 8 servings.

42

Swiss Chicken Casserole

Karen Hill, Town & Country Homemakers INGREDIENTS — 6 boneless, skinless chicken breasts 1 (10.75 oz.) can fat-free cream of chicken soup, undiluted 1/4 cup skim milk 1/4 cup margarine, melted 6 slices Swiss cheese 2 cups herb seasoned stuffing mix DIRECTIONS — Arrange chicken breasts in a greased 13” x 9” pan. Top with cheese slices. Combine soup and milk in a bowl and mix well. Spoon sauce over chicken; sprinkle stuffing on top. Drizzle margarine over crumbs. Cover and bake at 350 degrees for 50 minutes. NOTE—This freezes very well before baking. Per serving: 410 calories, 19g total fat, 105mg cholesterol, 830mg sodium, 19g carbohydrate, 30g protein

Cavatini Lisa Hewgley, The Village Homemakers

INGREDIENTS — 1 lb. ground beef 1 (3 oz.) pkg. pepperoni 1 can mushrooms, sliced & drained 1 small onion, chopped 1 small green pepper, chopped 1 can tomato soup Garlic salt & pepper to taste 1 (8 oz.) pkg. mozzarella 1 (8 oz.) box squiggly noodles 1 small jar Ragu sauce DIRECTIONS — Brown ground beef and drain. Add pepperoni, mushrooms, onion, green pepper, salt, and pepper. Mix well. Add Ragu sauce and tomato soup. Simmer 15 minutes. Cook noodles and drain. Layer cooked noodles, meat mixture and mozzarella cheese. Continue until all ingredients are used. Top with mozzarella cheese. Bake at 350 degrees until cheese is melted.

43

Asparagus Beef Stir Fry

Marilyn Watson, Town & Country Homemakers INGREDIENTS — 1 pound mock tender, cubed 1 green onion, chopped 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1 Tablespoon olive oil 1 cup sliced fresh mushrooms 1/4 cup butter 1 Tablespoon soy sauce 1 1/2 teaspoon lemon juice 1 pound fresh asparagus, cut into 2” pieces Cooked hot rice DIRECTIONS — In large skillet, stir fry beef, onion, garlic, salt, and pepper in oil for 3 to 5 minutes; then remove. In same skillet, stir fry asparagus and mushrooms in butter until asparagus is tender. Return beef mixture to pan. Stir in soy sauce and lemon juice. Heat. Serve over cooked hot rice.

Baked Fish

Kim Fowler, The Village Homemakers INGREDIENTS — 1 1/2 cups chicken broth 1/4 teaspoon garlic powder 1/2 cups uncooked long grain rice 1 pound fish 1 Tablespoon grated Parmesan cheese 1/2 cup shredded mozzarella cheese 1 can French fried onions, divided DIRECTIONS — In a 11” x 17” baking dish, combine broth, rice, and garlic powder. Bake at 375 degrees for 10 minutes. Remove from oven and add fish, Parmesan cheese, and top with half of the onions. Cover and bake 20 to 25 minutes or until fish flakes with a fork. Uncover and sprinkle with mozzarella cheese and remaining onions. Return to oven for about 3 minutes.

44

No-Fail Peanut Butter Fudge Pam Horn, Niagara Homemakers

INGREDIENTS — 2 cups sugar 1/2 cup water 1 cup peanut butter 1 teaspoon vanilla DIRECTIONS — Mix sugar and water together in pan. Bring to a boil; let boil for exactly 1 minute. Remove from heat and add peanut butter and vanilla. Beat with electric mixer until smooth. Pour in a buttered 13” x 9” pan. Let cool and cut into squares.

Sticky Licky’s Glenda Butler, Town & Country Homemakers

INGREDIENTS — 1 cup sugar 1 cup light Karo syrup 1 cup peanut butter 4 cups Rice Krispies DIRECTIONS — Heat sugar and syrup in large pan until sugar is mixed well. Bring to a boil and remove from heat. Stir in peanut butter, mixing well. Stir in 1 cup of Rice Krispies at a time, until all 4 cups have been added. Be sure and mix well after each addition. Drop by teaspoonful on waxed paper. Let cool and enjoy!

45

Molasses Squares

Joan Hopper, Afternooners Homemakers This recipe is from my 8th grade cooking class in 1944!

INGREDIENTS — 1/4 cup shortening 2 cups flour 1/2 cup sugar 1/2 cup molasses 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon cinnamon 1 egg, beaten 1/2 cup milk 1/2 teaspoon mace 1 cup raisins & nuts DIRECTIONS — Cream shortening, add sugar slowly, add beaten egg and molasses. Add milk and dry ingredients, alternating. Add raisins and nuts. Bake on a large cookie sheet (with sides) at 375 degrees for 25 to 30 minutes. Frost with icing when cool.

Angel Drops

Glenda Butler, Town & Country Homemakers INGREDIENTS — 1 1/2 cups butter 1/2 cup powered sugar 1/2 cup corn starch 2 cups plain flour DIRECTIONS — Mix all ingredients together with electric mixer. Spoon by teaspoon onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool on rack before frosting. INGREDIENTS (Frosting) — 2 boxes powdered sugar 1 cup butter, softened 2 teaspoons vanilla 3 to 4 Tablespoons milk to obtain consistency DIRECTIONS — Whip to desired consistency. Add cocoa to make chocolate frosting!

46

Butterscotch Bonanza Bars

Alice Langston, Afternooners Homemakers INGREDIENTS — 1/2 cup salted butter 1 1/2 cups flour 2 cups light brown sugar 1 cup chopped nuts 2 teaspoons baking powder 1 cup butterscotch chips 1 teaspoon vanilla 2 eggs, beaten DIRECTIONS — In large microwave-safe mixing bowl melt butter; add brown sugar and mix well. Mix in baking powder and salt. Stir in vanilla. Mix in beaten eggs. Add flour in 1/2 cup increments, mixing well before each addition. Stir in nuts and butterscotch chips. Spoon into greased and floured 13” x 9” pan. Smooth the top. Bake at 350 degrees for 20 to 25 minutes. Cool completely before cutting into squares. Makes approximately 40 bars

Dessert Pizza Sue Cagle

INGREDIENTS — 1 roll sugar cookie dough, softened 1 cup powdered sugar 1 (8 oz.) pkg. cream cheese, softened 2 kiwi, sliced 1/2 of an 8 oz. container Cool Whip 6 strawberries, sliced 1/2 of a small can of pineapple tidbits, drained 1 banana, sliced (top with lemon juice and 1 teaspoon honey to keep from turning brown) DIRECTIONS — Press softened cookie dough onto cookie sheet. Cook until light brown. Cool. Mix cream cheese and Cool Whip together until well blended. Stir in powdered sugar and blend. Spread over cooled cookie. Place sliced strawberries, banana, kiwi, and pineapple over cream cheese mixture. Refrigerate until ready to eat.

47

Kathy’s Oatmeal Craisin Cookies

Kathy Johnston, Town & Country Homemakers

INGREDIENTS — 2 sticks margarine or butter, softened 1 1/2 cups all purpose flour 1 cup firmly packed brown sugar 1 teaspoon baking soda 1/2 cup granulated sugar 1 teaspoon cinnamon 2 eggs 1/2 teaspoon salt 1 teaspoon vanilla 1 cup craisins 3 cups quick cooking oats, uncooked 1 cup pecans, chopped DIRECTIONS — Preheat oven to 350 degrees. Beat together margarine/butter and sugars until creamy. Add eggs and vanilla, beat well. In another bowl, combine flour, baking soda, cinnamon and salt; mix well. Add flour mixture to creamed mixture, stirring well. Stir in oats, craisins, and pecans. Drop by rounded tablespoon onto ungreased cookie sheet. Bake 10 minutes or until golden. Enjoy!

Easy Low Sugar Peanut Butter Cookies

Linda Anderson, Central Homemakers

INGREDIENTS — 1/2 cup of Splenda—you can go up to 1 cup if you want these sweeter OR use any sweetener that can be used in baking 1 cup smooth peanut butter 1 egg DIRECTIONS — Preheat oven to 350 degrees. Mix all ingredients together. Form small balls with dough, 1 1/2 inch or so, and place 2 inches apart on slightly greased cookie sheet. Press lightly with a fork to flatten. Bake for 5 to 7 minutes until light golden brown. Watch closely for they will burn easily and quickly! OPTION— A few chocolate chips can be placed on top of each cookie if desired.

48

Sugar Cookies with Icing

Ann Bentley, The Village Homemakers

INGREDIENTS (Icing) — 1/2 cup Crisco 1 teaspoon vanilla 1 stick margarine 4 cups powdered sugar 2 Tablespoons milk DIRECTIONS (Icing) — Mix all ingredients together. You can add food coloring if desired. INGREDIENTS (Cookies) — 1 cup sugar 1 teaspoon baking soda 1 cup shortening 1 teaspoon cream of tartar 1 teaspoon vanilla 1/4 teaspoon salt 2 eggs 1/4 teaspoon nutmeg 3 cups flour DIRECTIONS (Cookies) — Cream together sugar, shortening, vanilla and eggs, beating until light and creamy. Mix together flour, baking soda, cream of tartar, salt and nutmeg. Stir into creamed mixture. Take 1/2 of the mixture at a time and place on floured counter. Roll out and use a cookie cutter to make various shapes. Place on greased cookie sheet and bake at 350 degrees for 12 to 15 minutes. For softer cookies, take out of oven when lightly browned around edges. When cool, spread with icing.

Fudge Krispies Marilyn Watson, Town & Country Homemakers

INGREDIENTS — 1 (11.5 oz.) pkg. milk chocolate morsels 1/2 cup butter 1/2 cup light corn syrup 2 teaspoons vanilla 1 cup sifted powdered sugar 4 cups Rice Krispies DIRECTIONS — Combine chocolate morsels, butter and corn syrup in medium saucepan. Over low heat, stir constantly until morsels are melted and smooth. Remove from heat. Stir in vanilla and powdered sugar. Add Rice Krispies and mix until well coated. Spread into 13” x 9” pan. You may sprinkle with small chocolate morsels if desired.

49

Heavenly Banana Pudding

Heather Hampton, The Village Homemakers

INGREDIENTS — 1 (14 oz.) can sweetened condensed milk 1 1/2 cups milk 2 cups Cool Whip, thawed 1 box vanilla wafers 3 medium bananas 1 (3.4 oz.) box Banana Cream Jello Instant Pudding & Pie Filling DIRECTIONS — Combine condensed milk, milk, and pudding mix in bowl, mixing until smooth. Fold in Cool Whip. Spoon 1 cup of mixture on bottom of a 2-quart square casserole dish. Top with 1/3 each of wafers, bananas, and remaining pudding mixture. Repeat layers 2 times. Chill several hours before serving. Refrigerate. NOTE— I usually make sure the wafers are always on the top layer. That’s just because it makes the banana pudding look better. Also, I don’t use the whole box of vanilla wafers, there are usually a few left. Enjoy!

Banana Fritters


INGREDIENTS — 1 egg 1/3 cup milk 1 cup all purpose flour 3 Tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 6 medium firm bananas Oil for frying DIRECTIONS — In a bowl, combine the egg, milk, flour, sugar, baking powder, and salt. Mix well. Cut the bananas in half length-wise, then cut into 1 1/2” pieces. Coat bananas with egg mixture. In an electric skillet, heat 1” of oil to 375 degrees. Fry bananas for about 1 minute on each side until brown. Drain on paper towels. Serve warm with ice cream.

50

Chocolate Moose

Sue Cagle

INGREDIENTS (Crust) — 1 cup self-rising flour 1 stick margarine, melted 1 cup pecans, finely chopped 1 Tablespoon sugar DIRECTIONS (Crust) — Mix together flour, sugar, melted margarine, and pecans until blended. Press mixture into a 13” x 9” pan. Put in preheated oven at 400 until sides are light brown. INGREDIENTS (1st layer) — 1 box cream cheese, softened 1 cup powdered sugar 4 oz. from an 8 oz. container of Cool Whip DIRECTIONS (Crust) — Mix softened cream cheese and Cool Whip, blending well. Mix in powdered sugar. Spread over cooled crust. INGREDIENTS (2nd layer) — 1 (3.9 oz.) box of instant vanilla pudding 2 (3.9 oz.) box of instant chocolate pudding 4 cups milk DIRECTIONS (2nd layer) — Mix together puddings with milk until well blended. Spread over cream cheese mixture. Finish by putting Cool Whip over the top. Garnish with chocolate chips if desired. Refrigerate overnight. NOTE —You may substitute butterscotch pudding for the chocolate pudding.

51

Pecan Pie

Betty Middleton, Town & Country Homemakers

INGREDIENTS — 1 unbaked 9” pie shell 1 cup sugar 2/3 cup light corn syrup 3 eggs 1/4 teaspoon salt 1 teaspoon vanilla 1 cup pecan halves 1/2 stick butter 1 Tablespoon flour DIRECTIONS — Combine sugar, butter and syrup, mixing until smooth. Add flour, salt and eggs together, beating slightly. Add vanilla and pecans. Pour into pie shell and bake at 350 degrees for 1 hour.

Pumpkin Pie

Greta Puryear, Afternooners Homemakers

INGREDIENTS — 2 small cans Carnation milk 1/2 teaspoon ginger 2 large eggs 1/4 teaspoon cloves 1 (15 oz.) can pumpkin 1/4 teaspoon allspice 3/4 cup sugar 1/4 teaspoon salt 1 1/2 teaspoons cinnamon 3 Tablespoons molasses 1/2 teaspoon nutmeg 1 unbaked 9” pie shell DIRECTIONS — Preheat oven to 375 degrees. Put all ingredients in order given into a blender. Mix 30 seconds, scrape down sides of blender and mix 20 seconds more. Pour into pie shell and bake 60 minutes or until top of knife inserted in center of pie comes out clean. Serves 6 to 8

52

Peanut Butter Pie

Glenda Butler, Town & Country Homemakers INGREDIENTS — 1 9” shortbread pie crust 1 1/2 cups cold milk 2 Tablespoons corn starch 3/4 cup sugar 2 egg yolks 3/4 cup peanut butter 1 teaspoon vanilla Cool Whip DIRECTIONS — Combine cold milk, corn starch, sugar, and egg yolks and cook over medium heat, whisking slowly to keep from sticking. When it starts to thicken add peanut butter, stirring slowly. Add vanilla. Pour into pie shell and refrigerate for 2 hours. Use Cool Whip for topping.

Chocolate Pie

Sue Cagle INGREDIENTS — 1 1/2 cups sugar 1/4 cup cocoa 4 Tablespoons self-rising flour 3 eggs 2 teaspoons vanilla 2 cups milk 1/2 stick margarine dash of salt 1 precooked pie shell DIRECTIONS — Mix sugar, flour, chocolate and salt in saucepan. Separate 3 eggs, set aside whites. Mix together egg yolks and 2 cups of milk, pour over dry ingredients in sauce pan. Mix over medium heat until mixture starts to bubble, stirring all the time. When bubbling starts, stir for an additional 2 minutes. Take off heat and add margarine and vanilla. Stir until margarine is melted. Cook and stir for 2 more minutes, then pour into precooked pie shell. Mix the 3 egg whites with a dash of salt and beat stiff. Mix sugar (to taste) into egg whites. Spoon over chocolate and bake in preheated 400 degree oven until light brown.

53

Lemonade Pie

Maurita Wright, The Village Homemakers INGREDIENTS — 1 graham cracker crust 1 can Eagle Brand sweetened condensed milk, refrigerated overnight 8 oz. can frozen lemonade concentrate, thawed BUT use only 3/4 of can 8 oz. Cool Whip, thawed DIRECTIONS — Beat Eagle Brand milk with mixer. Stir in Cool Whip and lemonade. Pour into crust and chill. Sprinkle top of pie with extra graham cracker crumbs or top with additional Cool Whip if desired

Great Grandma Purdy’s Buttermilk Cake Recipe

Kim Fowler, The Village Homemakers INGREDIENTS (Cake) — 2 cups sugar 3 cups flour 1/2 cup butter 2 cups buttermilk 1 1/2 cups raisins 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon cinnamon 2 teaspoons soda Nuts DIRECTIONS (Cake) — Mix above ingredients and pour into prepared cake pans. Bake at 350 degrees until cake tests done. INGREDIENTS (Icing) — 2 cups brown sugar 2 egg whites 5 Tablespoons cold water 1/2 teaspoon salt 1 teaspoon vanilla DIRECTIONS (Icing) — Put ingredients in a double boiler and cook until thick. Spread over top of cake.

54

Pumpkin Cake

Judy T. Powell, Niagara Homemakers INGREDIENTS (Cake) — 4 eggs, beaten 2 cups sugar 1 cup oil 2 cups canned pumpkin 1 teaspoon cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups flour DIRECTIONS (Cake) — Mix together eggs, sugar, oil, and pumpkin. Add cinnamon, baking soda, baking powder, salt and flour. Bake in 3 layers at 350 degrees for 25 to 30 minutes. Let cool before frosting with the following icing. INGREDIENTS (Icing) — 1 (8 oz.) pkg. cream cheese, softened 4 teaspoons butter 1 teaspoon vanilla 1 (1 lb.) box powdered sugar DIRECTIONS (Icing)— Mix together cream cheese and butter; add vanilla. Add powdered sugar and mix well.

55

Butter Pecan Cake

Janice Sellars & Anna Cole, The Village Homemakers INGREDIENTS — 1 box Betty Crocker Butter Pecan cake mix 4 eggs 1 cup oil (I use canola) 1 1/4 cups water 1 can Pecan Coconut Frosting DIRECTIONS — Mix above ingredients, including frosting, and pour into a greased and floured 13” x 9” pan. Bake in a 350 degree oven for 35 to 40 minutes or until done. Cake will be brown on top. NOTE — I use cream cheese frosting for this cake and sprinkle top with half or whole pecans.

Lemon Sheet Cake

Ramona Wheeler, The Village Homemakers INGREDIENTS — 1 (18.25 oz.) box lemon cake mix 4 eggs 2 cups confectioner’s sugar 1/2 cup butter, softened 1 (8 oz.) pkg. cream cheese, softened 1 teaspoon vanilla 1 (15.75 oz.) can lemon pie filling DIRECTIONS — In a large mixing bowl, beat cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15” x 10” x 1” baking pan. Bake at 350 degrees for 18 to 20 minutes or until toothpick inserted comes out clean. Cool on wire rack. In small mixing bowl, beat cream cheese, butter and confectioner’s sugar until smooth. Stir in vanilla. Spread over cake. Store cake in refrigerator. Makes 30 to 35 servings

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Dreamsicle Cake

Judy T. Powell, Niagara Homemakers INGREDIENTS (Cake) — 1 box Duncan Hines Orange Cake Mix 2 eggs 1 1/2 cups water 1/2 cup oil 1 small box orange Jello DIRECTIONS (Cake) — Mix together cake mix, eggs, water, oil, and Jello. Bake in a 13” x 9” pan at 350 degrees for 30 to 35 minutes. INGREDIENTS (Frosting) — 1 (8 oz.) pkg. cream cheese, softened 1 small box vanilla instant pudding 1/2 cup orange juice 1/3 cup sugar 1 (8 oz.) container Cool Whip DIRECTIONS (Icing) — Mix together cream cheese, pudding mix, orange juice, and sugar until well blended. Fold in Cool Whip. Spread on cooled cake. Keep refrigerated.

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