2 APPETIZERS/SNACKS Jean’s Ball Imogene Jordan, Anthoston Homemakers

INGREDIENTS — 2 (8 oz.) pkgs. 1 (8 oz.) pkg. shredded Cheddar cheese 1 Tablespoon finely chopped onion 1 Tablespoon finely chopped green pepper 1 (2 oz.) jar diced pimento Garlic powder to taste Chopped pecans

DIRECTIONS — Mix the cream cheese and cheddar cheese, then add in onion, green pepper, pimento and garlic powder. Stir to mix ingredients well. Chill in refrigerator for an hour or more then form into a ball. Roll in chopped pecans to coat. Serve with crackers.

Stuffed Celery Jeanette New, The Village Homemakers

INGREDIENTS — Cream Cheese Chopped pecans

DIRECTIONS — Mix well and stuff celery. NOTE: May substitute peaches and/or for pecans.

Teriyaki Chicken Wings Marilyn Watson, Town and Country Homemakers

INGREDIENTS — 3 lbs. chicken wings 3/4 teaspoon pepper 1/4 teaspoon garlic powder 1/3 cup lemon juice 1/4 cup catsup 1/4 cup soy 1/4 cup oil 2 Tablespoons brown

DIRECTIONS— Mix sauce, then add chicken and marinate overnight in refrigerator. Arrange in a single layer baking dish and cook until done. Bake at 350 degrees for 45 minutes. 3

Bud’s Best Cheese Ball Karen Hill, Town & Country Homemakers

INGREDIENTS — 8 oz. cream cheese 8 oz. reduced fat cream cheese 1/2 cup Stonewall Kitchen Apple Cranberry OR Old Farmhouse 4 green onions, diced (approximately 1/4 cup) 1 clove garlic, minced Dash of salt Dash of pepper 1 cup shredded Colby-Jack cheese 1/2 cup finely chopped pecans

DIRECTIONS — Mix together the cream , chutney, onion, garlic, . Fold in the shredded cheese. Form the mixture into 1 or 2 balls and roll in the chopped pecans. Cover and refrigerate. Best if it sets overnight before serving.

Reindeer Trail Mix Amanda Hardy, Family & Consumer Sciences Agent

INGREDIENTS — 2/3 cup flaked or shredded coconut 2 to 3 drops green coloring 4 to 5 cups popped corn 1 cup dry roasted peanuts 1 cup dried cranberries

DIRECTIONS— Place coconut into a resealable plastic bag. Add 2 or 3 drops of ; shake until evenly colored. Spread coconut on paper towel to dry. Mix coconut, popcorn, peanuts and cranberries together. Store in an air- tight container. Makes 8 (3/4 cup) servings 200 calories per serving, 12 g total fat; 160 mg sodium, 22g , 3 g fiber; 13 g sugar

4

Taco Dip Lisa Hewgley, The Village Homemakers

Layer 1— 1 cup sour cream 8 oz. cream cheese, softened 1 can bean dip (usually found in chip aisle) Mix and spread in bottom of 13”x9”x2” baking pan.

Layer 2— 1 pound ground beef 1 pkg. taco seasoning 1 Tablespoon A1 Cook beef and taco seasoning like you would to make tacos. When done, add steak sauce; stir and spread over 1st layer.

Layer 3— 3 green onions, chopped Shredded cheese Chopped tomatoes for garnish Sprinkle onions and cheese on top of previous 2 layers.

Microwave or bake until hot and cheese melted—doesn’t take too long. Garnish with chopped tomatoes. Serve with your favorite tortilla chips.

Mel’s Liver Ball Spread Melissa M. Onyett, The Village Homemakers

INGREDIENTS — 1 (16oz.) pkg. Braunschweiger 1 clove garlic, crushed 1 (8 oz.) pkg. cream cheese, softened Salt & pepper to taste 1/4 cup onion, finely chopped 1/3 to 1/2 cup chopped pecans

DIRECTIONS— In medium mixing bowl mix all ingredients except pecans. Form mixture into a ball and roll in chopped pecans until coated. Cover and chill for 1 hour before serving with assorted crackers. 5

Parmesan-Spinach Dip Amanda Hardy, Family & Consumer Sciences Agent

INGREDIENTS — 2 (10 oz.) pkgs. frozen chopped spinach, thawed and squeezed dry 1 (8 oz.) pkgs. reduced-fat cream cheese, softened 1/2 cup grated Parmesan cheese (reserve 1 Tablespoon for topping) 1/3 cup light 2 Tablespoons fresh lemon juice 1 teaspoon garlic powder 1 (8 oz.) can sliced water chestnuts, drained and chopped

DIRECTIONS — Preheat oven to 350 degrees. Coat a 9” pie plate with nonstick cooking spray. In medium bowl, beat spinach, cream cheese, all but the reserved Parmesan cheese, mayonnaise, lemon juice and garlic powder until well blended. Stir in water chestnuts, then spoon the mixture into the pie plate. Sprinkle with the reserved Parmesan cheese. Cover with aluminum foil and bake for 15 minutes; remove the foil and cook for 15 to 20 more minutes or until heated through. Serve immediately. Makes 16 (1/4 cup) servings

Americana Snack Mix Barbara Thurby, Town & Country Homemakers

INGREDIENTS — Red M & M’s Blue M & M’s Pretzels Nuts Cheerios Chex Mix Cereals Almond Bark

DIRECTIONS — Combine all ingredients except almond bark, in quantities you desire. Melt almond bark and pour over mix to coat. Pour onto wax-paper covered cookie sheet and let harden. Break into pieces and enjoy.

6

Apple Butter Sue Cagle, Town & Country Homemakers

INGREDIENTS — 16 cups slices apples, (I use different varieties) 2 cups apple cider 1 teaspoon cinnamon 1/4 teaspoon ground cloves 2 cups sugar

DIRECTIONS — Combine all ingredients in a crock pot. Cover and cook on high for about 3 hours. Turn crock pot to low and continue cooking all day or over night. When cooked, mash with potato masher. Makes about 4 pints.

7 SOUPS/

Summer Supper Corn Soup Betty Middleton, Town & Country Homemakers

INGREDIENTS — 6 medium ears fresh corn 6 cups chicken broth 1 large onion, chopped Pinch dried thyme 1/4 cup melted Dash ground nutmeg 1 bay leaf Dash black pepper 2 whole cloves 1 cup whipping cream Pinch dried rosemary 2 Tablespoons cornstarch

DIRECTIONS — Cut corn from cob, scraping cob. Set aside. Sauté chopped onion in butter in a Dutch oven until tender. Add 2 cups corn and cook 3 minutes. Tie bay leaf, cloves, rosemary, and thyme in a cheesecloth bag. Add cheesecloth bag, broth, nutmeg and pepper to sautéed mixture. Stir well. Simmer uncovered for 45 minutes. Remove and discard cheesecloth bag. Strain soup mixture, reserving liquid. Spoon strained vegetables into container of electric blender and process 30 seconds until smooth. Add pureed mixture to strained liquid then add remaining corn. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes. Combine whipping cream and cornstarch; stir into soup. Cook until thick, then transfer to serving bowl. Makes 8 cups

Sweet Grape Reva D. Mitchell, 4-H Youth Development Extension Agent

INGREDIENTS — 2 lbs. red seedless grapes 1 (8 oz.) carton sour cream 1 (8 oz.) pkg. cream cheese, softened 1/2 cup white sugar 1 teaspoon vanilla 2 Tablespoons brown sugar 2 Tablespoons pecans ( amount can be doubled & lightly toasted)

DIRECTIONS — Combine cream cheese, sour cream white sugar, and vanilla in large bowl. Gently fold in grapes. Sprinkle with brown sugar and then pecan pieces. Cover and refrigerate overnight or until well chilled. Serve very cold. NOTE: Recipes halves or doubles very easily! 8

Ruth’s Strawberry Salad Imogene Jordan, Anthoston Homemakers

INGREDIENTS — 1 large pkg. strawberry Jello 1 (10 oz.) pkg. frozen strawberries (thawed/partially thawed-include juice) 1 large can crushed pineapple, drained but reserve liquid 2 cups hot water—use reserved pineapple juice plus enough hot water to equal 2 cups 3 bananas, mashed

DIRECTIONS — Mix Jello into the 2 cups hot water & pineapple juice mixture. Add strawberries, pineapple and bananas. Put in 13”x9”x2” dish and chill.

Cottage Cheese Congealed Salad Jeanette New, The Village Homemakers INGREDIENTS — 1 small pkg. lime Jello (or you prefer) 1 small carton cottage cheese 1 small can crushed pineapple, drained 1 (8 oz.) container

DIRECTIONS — Mix drained pineapple with dry Jello. Add cottage cheese and fold Cool Whip into mixture. Chill.

Green Pea Salad Mary I. Putman, Mailbox Member

INGREDIENTS — 1 can green peas, drained 1/2 cup chopped onion 1 cup chopped cooked potatoes 1/2 cup grated carrots 1/2 cup salad dressing Salt & pepper to taste

DIRECTIONS — Mix green peas, potatoes, onions and carrots until well blended. Add salad dressing, salt and pepper. Mix well and place in a serving bowl. 9

Chicken Salad Marcell McHatton, Niagara Homemakers

INGREDIENTS — 3 lbs. boneless, skinless chicken breasts 1 cup chopped bread & butter pickles 1/4 cup juice from pickles 1/2 cup finely chopped onion (optional) Miracle Whip

DIRECTIONS — Boil chicken until done. Let cool. In food processor, pulse chicken until finely chopped. Add pickles, juice, onion and Miracle Whip. Combine until well mixed. Serve with snack crackers or make into sandwiches.

Orange-Avocado Marilyn Watson, Town & Country Homemakers

INGREDIENTS—Salad 6 cups fresh spinach 1 (11 oz.) can mandarin oranges, drained 1 small cucumber, thinly sliced 1/2 medium avocado, peeled and sliced 1/4 small sweet onion, thinly sliced Sliced almonds (optional)

INGREDIENTS—Dressing 1/4 cup orange juice 4-1/2 teaspoons lemon juice 1 Tablespoon sugar 1 Tablespoon white wine 1 Tablespoon canola oil 1/4 teaspoon grated orange peel Dash of salt & pepper

DIRECTIONS— Mix salad in a bowl. Mix dressing in a bowl. Add dressing to salad right before serving. 10

Burgoo Ann Bentley, The Village Homemakers

INGREDIENTS — 4 lbs. chuck roast or shoulder roast 4 lbs. chicken 1 lb. cabbage 2 medium onions, chopped fine 5 lbs. potatoes, peeled and diced 2 cans white corn 1 cup 3 (10.75 oz.) cans tomato puree Juice of 1 lemon 3/4 cup distilled vinegar 1/2 cup Worcestershire sauce 2-1/2 Tablespoons salt (or more to taste) 2 Tablespoons black pepper 1 teaspoon cayenne pepper Water added to desired consistency

DIRECTIONS— Cook roast in water until done. Chop meat fine and set aside. Boil chicken in 2 gallons of water in large kettle until tender. Remove chicken from water and add potatoes, cabbage, onion, corn, ketchup and 1 gallon of water to the chicken broth. Bring to a boil. Meanwhile, chop chicken meat, discarding bones and skin. When potatoes are tender, add roast, chicken, lemon juice, salt, pepper, Worcestershire sauce, vinegar, and tomato puree. Let this simmer for 2 hours or longer, stirring occasionally to keep from sticking. Cook until it is as thick as desired.

11

Apple Cranberry Amanda Hardy, Family & Consumer Sciences Extension Agent

INGREDIENTS — 1 cup chopped Granny Smith apples 1 cup diced celery 1 cup chopped Red Delicious apples 1 cup halved seedless red grapes 1 cup halved seedless green grapes 1-1/2 cups dried cranberries 1/2 cup chopped walnuts 2 Tablespoons honey 8 oz. non-fat vanilla yogurt 1/2 teaspoon cinnamon

DIRECTIONS — Combine apples and celery in a medium sized bowl. Add grapes, walnuts and cranberries; stir. In a separate bowl, add yogurt, honey, and cinnamon. Stir together and pour over mixture. Cover and chill before serving. Makes 8 servings (1 cup)

Snickers Salad Reva D. Mitchell, 4-H Youth Development Extension Agent

INGREDIENTS — 1 ( 8 oz.) pkg. cream cheese, softened 1 cup powdered sugar 1 (12 oz.) container Cool Whip, thawed 6 Snicker candy bars 4 to 6 Granny Smith apples

DIRECTIONS — Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip. Cut Snickers into bite-sized chunks and add to cream cheese mixture. Chop apples into chunks and add to mixture. Chill 1 hour before serving. NOTE—Chilling for a long period of time (such as overnight) will result in a runny salad!

12

Broccoli Salad with Creamy Feta Dressing Amanda Hardy, Family & Consumer Sciences Extension Agent

INGREDIENTS — 1/2 cup non-fat plain yogurt 1 Tablespoon lemon juice 2 cloves garlic, minced 1/2 teaspoon black pepper 3 cups broccoli, chopped 1/2 cup red bell pepper, chopped 1/2 cup red onion, chopped 1/2 cup reduced fat feta cheese, crumbled 1 can (7 oz.) chick peas, drained and rinsed

DIRECTIONS — Mix feta, yogurt, lemon juice, garlic and pepper in a medium bowl. Add broccoli, chickpeas, red pepper and onion. Toss to coat. Serve at room temperature or chilled. Makes 5 servings (1 cup)

Chicken Salad Mary I. Putman, Mailbox Member

INGREDIENTS — 1 grilled chicken 1/2 cup shredded coconut 1/4 cup coconut milk 1/2 cup chopped English walnuts

DIRECTIONS — Chop the grilled chicken then add remaining ingredients. Place in bowl and serve.

Chicken Noodle Soup Barbara Thurby, Town & Country Homemakers

INGREDIENTS — 2 cans cream of chicken soup 8 chicken bullion cubes 8 cups water 1 cup sour cream 6-1/2 cups dry egg noodles 3 cups cooked, cubed chicken

DIRECTIONS — Dissolve bullion in water; bring to boil and add noodles. Simmer until noodles are tenders. Add soup, chicken and sour cream. Heat until warm. OPTIONAL—Add fresh carrots and celery when cooking noodles. 13

Terrific Salad Amanda Hardy, Family & Consumer Sciences Extension Agent

INGREDIENTS — 3 cups chopped, fresh cauliflower 3 cups chopped, fresh broccoli 1 small onion, finely chopped 10 sliced cooked bacon 1 (15 oz.) can light red kidney beans, drained 1/2 cup mayonnaise or salad dressing 1/2 cup sugar 1/4 cup vinegar

DIRECTIONS — Mix chopped cauliflower and broccoli in a large bowl. Add chopped onion. Crumble cooked bacon into small pieces and add to mixture. Add beans and stir. Mix mayonnaise/salad dressing with sugar and vinegar. Pour over vegetable mixture and stir. Makes 16 servings (1/2 cup)

Southwestern Chicken Chili Melissa M. Onyett, The Village Homemakers

INGREDIENTS — 1 Tablespoon 1/4 cup chopped onion 1 (7 oz.) can diced/chopped green chilies 1 cup chicken broth 1 or 2 (15.5 oz.) cans northern beans 1 fresh crushed garlic clove 1/8 teaspoon ground red pepper 1 teaspoon ground cumin 1/2 teaspoon oregano leaves 1 Tablespoon chili powder 1.5 lb. boneless, skinless chicken breasts cut into small cubes 2 (10 oz.) cans Ro-Tel diced tomatoes w/cilantro or lime 1/2 teaspoon fresh cilantro FOR TOPPING—2 green onions, sliced and Monterey Jack Cheese

DIRECTIONS — Heat oil in large saucepan over medium high heat. Add cubed chicken and chopped onion; cook 4 to 5 minutes. Stir in remaining ingredients except green onions and cheese. Simmer for 1/2 hour. For serving, sprinkle each bowl of chili with green onions and Monterey Jack cheese. 14 VEGETABLES/SIDE DISHES

Scalloped Corn Kim Fowler, The Village Homemakers

INGREDIENTS — 3 cans cream style corn 2 sleeves crackers, crushed 1 stick butter 1/2 cup milk 1/2 cup sugar 1 Tablespoon salt 1 Tablespoon pepper

DIRECTIONS — In a round casserole dish pour 1 can corn and cover with 5 pats of butter, sprinkle with part of the sugar, salt and pepper. Crush crackers, using a portion of them, sprinkle over corn. Repeat the layer 2 more times then pour milk over the top and holes so milk will flow through. Bake at 350 degrees for 30 minutes, until crackers are golden brown.

Green Bean Bundles Gina Brown, Town & Country Homemakers

INGREDIENTS — Fresh green beans Bacon Salt Pepper Brown Sugar

DIRECTIONS — Break ends off green beans and blanch for about 5 minutes in boiling water. Pour into colander and drain. Add ice cubes to stop cooking process. Cut each slice of bacon in half. Make “bundles with 5 to 6 green beans, depending on size. “Tie” bacon around the green beans. Lay ends of bacon on the green beans. Sprinkle with salt, pepper and brown sugar. Place on a wire rack in oven which has been preheated to 350 degrees. Bake for 10 to 15 minutes, until bacon is done.

15

Easy Baked Beans Gina Brown, Town & Country Homemakers

INGREDIENTS — 2 (15 oz.) cans baked beans 2 strips bacon, cooked (optional) 1 Tablespoon honey 1/3 cup brown sugar, packed 1/2 cup ketchup 2 teaspoons Tabasco (optional) 1 small onion, finely chopped

DIRECTIONS — Mix all ingredients in a saucepan and simmer on low for about 30 minutes, stirring often to prevent sticking.

Darla’s Potato Casserole Imogene Jordan, Anthoston Homemakers

INGREDIENTS — 2 lb. pkg. frozen hash brown potatoes, thawed 8 Tablespoons butter 3-1/2 Tablespoons flour 2-1/2 teaspoons salt 2-1/2 teaspoons pepper 2-1/2 cups milk 2 teaspoons parsley flakes 1 teaspoon dried onion 1/2 cup American cheese, grated

DIRECTIONS — Spread thawed hash brown potatoes in buttered 13”x9”x2” baking dish. Melt remaining butter in a skillet over low heat. Stir in flour, salt, pepper and milk. Continue stirring until thickened. Add parsley flakes and then add American cheese. Pour sauce over top of the hash brown potatoes. Bake at 350 degrees for 40 to 45 minutes.

Veg-All Casserole Betty Woolsey, Afternooners Homemakers

INGREDIENTS — 1 large can Veg-All 1 (16 oz.) jar Cheez-Whiz 1 stick butter, melted 1 stack Ritz crackers, crumbled Salt & pepper to taste

DIRECTIONS — Mix ingredients and put in casserole dish. Bake at 325 degrees until 16 slightly browned—about 35 minutes.

Potato Casserole Marilyn Watson, Town & Country Homemakers

INGREDIENTS — 1 lb. pkg. frankfurters 1/2 cup melted butter 1 teaspoon salt 1/2 teaspoon pepper 1 (10.5 oz.) can cream of celery soup 2 (12 oz.) pkgs. frozen hash brown potatoes, thawed 1 (3.5 oz.) can French fried onion rings Shredded cheese, optional

DIRECTIONS — Place hash brown potatoes in casserole dish. Crumble onion rings (reserving a few for topping) on potatoes. Combine soup, salt, pepper and melted butter; pour over potatoes. Cut frankfurters in half and arrange on top of casserole. Sprinkle with cheese, if desired. Top with remaining onion rings. Bake at 375 degrees for 25 minutes.

Italian Squash Geri Stinson, Mailbox Member

INGREDIENTS — 3 or 4 medium yellow squash, sliced 1 medium onion, sliced 2 or 3 firm medium tomatoes, sliced 1 Tablespoon, chopped fresh basil OR 1/2 teaspoon dried basil 2 Tablespoons olive oil 1 teaspoon sugar Salt & pepper, to taste Parmesan cheese, grated or shredded

DIRECTIONS — Slice squash and onions in 1-1/2 quart casserole dish. Place sliced tomatoes on top. Drizzle olive oil over top. Add salt and pepper as desired. Microwave on high about 15 minutes until most of the liquid is evaporated or absorbed, stirring every 5 minutes. Remove from microwave. Sprinkle with parmesan cheese. Let sit for 5 minutes before serving. Serves 4 or 5

17

Hot Fruit Compote Marilyn Watson, Town & Country Homemakers

INGREDIENTS — 2 cans peach halves, drained 2 cans pear halves, drained 2 cans mandarin oranges, drained 1 stick margarine, melted 2 cans chunk pineapple, drained 1 cup brown sugar Small jar maraschino cherries, drained 1 teaspoon cinnamon 1/8 teaspoon ground cloves 1/4 teaspoon nutmeg 1/2 to 1 cup pecans, chopped (optional)

DIRECTIONS — Layer fruit in a 13”x9”x2” glass baking dish. Mix margarine, brown sugar, cinnamon, cloves and nutmeg. Pour over fruit. Sprinkle with nuts if desired. Bake at 350 degrees for 30 minutes.

Easy Corn Casserole Teresia Husk, The Village Homemakers

INGREDIENTS — 1 can whole kernel corn (not drained) 1 can cream style corn 1 box “Jiffy” corn muffin mix 1 stick margarine

DIRECTIONS — Melt margarine in a casserole dish. Stir in remaining ingredients. Bake approximately 30 minutes at 350 degrees or until knife inserted in the middle comes out clean.

Green Beans Mary I. Putman, Mailbox Member

INGREDIENTS — 1 can green beans 1 small onion, chopped 4 slices bacon, chopped 1 large carrot, chopped

DIRECTIONS — Combine all ingredients and cook over medium heat until done.

18

Seasoned Potato Wedges Sue Cagle, Town & Country Homemakers

INGREDIENTS — 1 teaspoon pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 cup Parmesan cheese 4 potatoes 2 Tablespoons olive oil

DIRECTIONS — Spray cookie sheet with non-stick cooking spray. Wash potatoes, cut in wedges and place in mixing bowl. Pour olive oil over potatoes and toss. Place dry ingredients in a zipper type bag and add potatoes. Shake gently to coat potatoes with seasoning. Place wedges on cookie sheet and cook at 400 degrees for 20 minutes then turn potatoes and cook an additional 20 minutes or until brown and tender.

19 BREADS/ROLLS

Martha’s Little Pecan Muffins Ann Bentley, The Village Homemakers

INGREDIENTS — 1 cup brown sugar 1/2 cup all purpose flour 1 cup chopped pecans 2/3 cup melted butter 2 eggs

DIRECTIONS— Combine sugar, flour and nuts. Combine butter and eggs and add to flour mixture. Fill small muffin pans 3/4 full. Bake at 350 degrees for 15 to 20 minutes.

Fast Cloverleaf Rolls June Hutcheson, Anthoston Homemakers

INGREDIENTS — 2 cans refrigerated jumbo biscuits 1/2 cup butter, melted 1 teaspoon salt 1 teaspoon onion flakes 1 teaspoon sesame seeds 1 teaspoon poppy seeds 1 teaspoon black pepper

DIRECTIONS — Preheat oven to 350 degrees. Spray 2 (12 cup) muffin pans with nonstick cooking spray. Using kitchen shears, cut biscuits into fourths. Pour melted butter into a small bowl. Dip each biscuit piece in butter and place 3 pieces in each muffin cup. In another small bowl, combine salt, onion flakes, sesame seeds, poppy seeds and black pepper. Sprinkle over top of biscuits. Bake for 12 to 15 minutes or until golden brown. Makes 2 dozen

20

Pumpkin Bread with Cream Cheese Filling Ann Bentley, The Village Homemakers

INGREDIENTS (Filling) — 2 (8 oz.) pkgs. cream cheese, softened 1/4 cup sugar 1 egg 1 Tablespoon milk

INGREDIENTS (Bread) - 3 cups sugar 1 cup vegetable oil 1 (15 oz.) can solid pumpkin 1 cup water 4 eggs 4 cups all purpose flour 4 teaspoons pumpkin pie spice 2 teaspoons baking soda 1-1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon nutmeg 1 teaspoon salt 1/2 teaspoon ground cloves 1 cup chopped pecans 1 cup raisins

DIRECTIONS— For the filling—In a small bowl, beat cream cheese, sugar, egg and milk. Set aside For the bread—In a large bowl, beat the sugar, pumpkin, oil, water and eggs. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Stir in nuts and raisins. Pour half of the batter into 3 greased and floured 8”x4” loaf pans. Spoon filling over batter. Cover filling completely with remaining batter. Bake at 350 degrees for 65 to 70 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving. Delicious hot too!

Stuffed Crescent Rolls Jeanette New, The Village Homemakers

INGREDIENTS — Cream cheese Chopped pecans Canned crescent rolls

DIRECTIONS— Mix cream cheese and pecans. Spread on crescent rolls before rolling up and baking according to package directions. 21

Blueberry Banana Bread Barbara Thurby, Town & Country Homemakers

INGREDIENTS — 2 cups sugar 2 stick margarine, softened 4 eggs, beaten 2 teaspoons vanilla 3 cups mashed, very ripe bananas 3 teaspoons allspice 4 cups all purpose flour, divided 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 cups frozen blueberries, (thawed, lightly rinsed & drained)

DIRECTIONS— Preheat oven to 350 degrees. Grease and flour 2 loaf pans (9”x5”x3”). In a large bowl beat together sugar and butter until creamy. Beat in eggs. Add vanilla. Mix mashed bananas and 2 cups flour, blending well. Reserve 2 tablespoons of the remaining 2 cups flour; set aside. In medium bowl sift together the rest of the 2 cups flour with allspice, baking soda, baking powder and salt. Blend into banana mixture. In small bowl toss blueberries with remaining 2 tablespoons flour until well coated. By hand, carefully fold into batter, taking care not to crush berries. Divide batter between pans. Bake 65 to 80 minutes or until toothpick inserted in center comes out clean. Let loaves cool in pans on wire rack for 10 minutes. Remove from pans and let cool completely on rack. Makes 2 loaves.

22 MAIN DISHES Sausage, Egg & Cheese Casserole Betty Middleton, Town & Country Homemakers

INGREDIENTS— 6 slices white bread, crust removed & cut into cubes 6 eggs, beaten 1-1/2 cup Cheddar cheese, shredded 1 teaspoon salt 2 cups milk 1 teaspoon dry 1 lb. sausage, fried, drained & cooled

DIRECTIONS (Casserole) — Mix all ingredients together and pour into an 8”x10” baking dish that has been sprayed with canola oil. Bake at 350 degrees until potatoes are tender and nicely browned.

Italian Beef Sandwiches Barbara Thurby, Town & Country Homemakers

INGREDIENTS— 3 to 4 lb. chuck roast 1 Tablespoon Italian seasoning 1 qt. sliced pepperoncini peppers w/juice

DIRECTIONS— Place roast in crock pot and pour jar of pepperoncini over top. Add Italian seasoning and cook all day on low setting. Pull roast apart when done. Serve on hoagie buns and top with mozzarella cheese. Grilled Chopped Beef & Vegetables Mary I. Putnam, Mailbox Member

INGREDIENTS— 1 lb. beef, chopped 1 large onion, chopped 2 cups potatoes, chopped 1 can corn, drained 1 can green beans, drained 1/2 cup melted butter Salt & pepper to taste

DIRECTIONS — Beef, potatoes and onion should be chopped large enough to put on skewers. Then place loaded skewers on large piece of aluminum foil. Top with corn and green beans. Salt & pepper to taste then brush on melted butter. Place on grill for approximately 1 hour or until done, brushing on 23 more butter as needed.

Easy Chicken Kabobs Betty Middleton, Town & Country Homemakers

INGREDIENTS — 1 (8 oz.) bottle Italian salad dressing 1/3 cup liquid smoke 1 Tablespoon brown sugar 1/8 teaspoon garlic powder 4 chicken breast halves, skinned, de-boned & cut into 1-inch cubes 2 medium onions, cut into 4 wedges Cherry tomatoes 12 whole small white mushrooms

DIRECTIONS— Combine salad dressing, liquid smoke, brown sugar and garlic powder in a shallow dish; stir well. Add chicken. Cover and marinate in refrigerator several hours, turning occasionally. Remove chicken from marinade. Alternate chicken and vegetables on skewers. Broil 4 to 5-inches from heat for 8 to 10 minutes; turning after 4 minutes. Makes 4 servings

Chicken with Vegetables Mary I. Putnam, Mailbox Member

INGREDIENTS — 1/4 cup melted butter 1 chicken, cut-up 2 cups water 1 large onion, chopped 1 stick celery, chopped 1 cup chopped carrots 1 cup mushrooms 1 cup white wine 1 teaspoon thyme 1 teaspoon dried parsley

DIRECTIONS — Put butter in pan, add chicken and lightly brown it. Add water and cook about 45 minutes until done. Remove chicken and most of the broth from pan. Add onion, celery, carrots to pan and cook until soft then add mushrooms, wine, thyme and parsley; cooking until done. Return chicken and broth to pan, and heat before serving.

24

Beef Stew Gina Brown, Town & Country Homemakers

INGREDIENTS — 1 Tablespoon olive oil 1.5 lbs. lean beef stew meat 1/2 teaspoon salt 1/2 teaspoon pepper 2 Tablespoons all purpose flour 2 cups chopped onion 1-1/2 cups sliced carrots 1-1/2 cups sliced celery 3 cups diced potatoes 3 cloves garlic, minced 2 Tablespoons tomato paste 1 cup red cooking wine 4 cups beef broth 4 teaspoons thyme 2 bay leaves

DIRECTIONS — In a large Dutch oven, heat oil over medium high heat. Sprinkle meat evenly with salt, pepper and flour. Add to oil and cook until meat is browned. Remove meat from pan. Cover and keep warm. Add onions, carrots and celery to pan. Cook until vegetables are browned and tender, about 5 to 10 minutes. Add potatoes, garlic and tomato paste and cook for an additional 1 to 2 minutes. Stir in red wine, bring to a boil and cook until liquid is reduced to half, about 10 minutes. Add meat, beef broth, thyme and bay leaves. Bring to a boil, cover and simmer for about 45 minutes or until meat is tender. Remove bay leaves when done. Makes 8 to 10 servings.

Chicken Crescent Rolls Rita Pennington, Town & Country Homemakers

INGREDIENTS — 1 can of chicken breast 1 (8 oz.) pkg. mild cheddar cheese 1 (10.75 oz.) can cream of chicken soup 1 can crescent rolls

DIRECTIONS — Put chicken and cheese on crescent roll and roll up. Pour soup on top. Place in baking dish and bake at 375 degrees until browned. 25

Shanghi Casserole Joan Hopper, Afternooners Homemakers

INGREDIENTS — 2 lbs. ground beef 1 teaspoon salt 1/4 teaspoon pepper 1 cup onion, finely chopped 1 Tablespoon 2 cups chopped celery 1/2 cup water 1 (3 oz.) can Chinese noodles 1 can mushroom soup 1 (10.5 oz.) pkg. frozen mixed vegetables

DIRECTIONS — Brown ground beef in a small amount of oil. Add chopped onion and cook until tender. Pour off drippings. Cook vegetables in water for 5 minutes and drain. Combine vegetables, soup, salt, pepper, soy sauce and celery. Stir into meat mixture. Place in a 2-1/2 quart baking dish. Cover and bake at 350 degrees for 25 minutes. Remove cover and sprinkle with Chinese noodles and bake 5 additional minutes. Serves 6 to 8

Tailgate Sandwiches Karen Hill, Town & Country Homemakers

INGREDIENTS — 1 (12-count) pkg. Hawaiian rolls 1 lb. shaved ham 12 slices Provolone cheese 1/2 cup margarine, melted 1 Tablespoon Worcestershire sauce 1/4 cup grated Parmesan cheese 1/2 Tablespoon dried minced onion 1/2 of an 8 oz. tub of chive & onion cream cheese spread

DIRECTIONS — Cut all rolls in half. Place roll bottoms in a 13”x9”x2” pan. Place equal amounts of ham on each roll bottom. Top with Provolone cheese. On each of the roll tops, spread the cream cheese spread. Return the tops to the bottoms, making sandwiches. In a separate bowl, mix margarine, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.) Place sandwiches, covered in foil, in a preheated 350 degree oven. Bake for 20 minutes or until warmed through. 26

Turkey Strata Marilyn Watson, Town & Country Homemakers

INGREDIENTS — 1 lb. bulk turkey sausage 1/2 cup chopped onion 1 green pepper, chopped 12 slices white bread 1 cup shredded mozzarella cheese 3 cups skim milk 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/4 teaspoon black pepper 1-1/2 cups refrigerated or frozen egg product 1 (9 oz.) pkg. frozen cut broccoli, thawed & drained Shredded Parmesan cheese

DIRECTIONS — Cook turkey sausage, onion and green pepper. Drain off fat. In a greased 3 quart rectangular baking dish, layer 6 slices of bread, half the turkey, half the broccoli and 1/2 cup shredded mozzarella. Repeat layers. Combine skim milk, egg product and seasonings. Pour over layers in dish. Cover; refrigerate for 6 to 24 hours. Bake, uncovered, in a 325 degree oven for 1 hour or until knife inserted in center comes out clean. You may sprinkle with shredded Parmesan cheese. Let stand 10 minutes before serving. Serves 12

Cheeseburger Casserole Lisa Hewgley, The Village Homemakers

INGREDIENTS — 1 lb. ground beef 1/2 cup chopped onion 1/4 cup ketchup 1 can biscuits 1 pkg. American cheese slices Salt & pepper to taste

DIRECTIONS — Cook ground beef and onion. Drain. Add salt and pepper. Stir in ketchup. Put in a 13”x9”x2” pan. Place cheese slices on top of ground beef mixture. Top with biscuits. Bake at 350 degrees for 20 to 25 minutes or until biscuits are done.

27

Cabbage Sausage Boil Teresia Husk, The Village Homemakers

INGREDIENTS — 1 pkg. cocktail sausages 1 small head cabbage 3 large carrots 4 large red potatoes 1 small onion 2 cups water 1 can diced tomatoes with basil, garlic & oregano

DIRECTIONS — Cut the cabbage, potatoes and carrots into chunks. Dice the onion. Combine all ingredients in a Dutch oven with lid. Cook on stovetop until vegetables are tender.

Turkey Casserole Marilyn Watson, Town & Country Homemakers

INGREDIENTS — 1-1/2 cups cooked spaghetti 2 cups cooked, diced turkey 1/2 cup diced green pepper 1/2 cup chopped onion 1/2 cup diced red pepper 1/2 teaspoon salt 1 teaspoon pepper 1/2 cup water 1 can cream of chicken soup 1/2 cup broth 1-3/4 cups grated cheese Chopped pimento and/or water chestnuts (optional)

DIRECTIONS — Mix all together and bake for 45 minutes in a 350 degree oven.

Chicken & Rice Lisa Hewgley, The Village Homemakers

INGREDIENTS — 4 chicken breasts, cut in chunks 2 soup cans of water 1 can cream of chicken soup Salt & pepper to taste 1 can cream of mushroom soup 2 boxes Uncle Ben’s Long Grain Wild Rice, Herb seasoned

DIRECTIONS — Mix soup and water together. Add remaining ingredients and bake at 350 degrees for 1 hour or until chicken is done. 28

Best Hamburger Potpie Anna Cole, The Village Homemakers

INGREDIENTS (Crust) — 2 cups sifted all purpose flour 3/4 cup Crisco 1 teaspoon onion salt 3 to 4 Tablespoon cold water

DIRECTIONS (Crust) — Preheat oven to 425 degrees (400 degrees if using glass pie plate). Sift flour before measuring; spoon lightly into measuring cup and level without shaking down. Cut Crisco into flour with pastry blender or 2 knives until mixture is uniform. Mix onion salt and water; sprinkle on water a tablespoon at a time, toss lightly with fork. Work dough into a firm ball with your hands. Divide dough in half; on lightly floured surface form two flat circles. For bottom crust roll out 1-1/2” larger than pie plate. Fold and lift dough gently in pie plate, trim edge. Roll out top crust. Add filling.

INGREDIENTS (Filling) — 1 Tablespoon Crisco 1 lb. lean ground beef 1/2 cup chopped onion 1 (10 oz.) can tomato soup 1/4 teaspoon black pepper 1/2 teaspoon salt 1 Tablespoon sugar 1/8 teaspoon oregano 1 (15 or 16 oz.) can green beans, drained OR 2 cups fresh OR frozen Mushrooms if desired

DIRECTIONS (Filling) — Cook ground beef and onion in Crisco, cooking just until meat is brown. Stir in green beans, soup and seasonings. Pour filling into bottom pastry crust and position top crust. Bake as directed above.

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Hobo Casserole Maurita Wright, The Village Homemakers

INGREDIENTS — 2 lbs. ground beef OR ground chuck 1 medium onion 2 cans cream of mushroom soup 6 to 8 slices of cheese 8 to 12 large potatoes (depends on how much you want) Salt & pepper to taste

DIRECTIONS — Preheat oven to 375 degrees. In a 13”x9”x2” pan; press ground beef into bottom. Salt and pepper to taste. Thinly slice onion and lay rings on top of ground beef. Place peeled and thinly sliced potatoes on top of onions. Salt and pepper to taste, again. Lay cheese slices on top of potatoes and spread with cream of mushroom soup. Cover with foil and bake for 1 to 1- 1/2 hours. Cook time depends on amount being made.

Slow Cooker Vegetable Beef Stew Marilyn Watson, Town & Country Homemakers

INGREDIENTS — 8 bacon strips, diced 6 medium carrots in 1” pieces 3 lbs. beef stew meat in 1” cubes 2 teaspoons dried thyme 2 garlic cloves, minced 2 (14.5 oz.) cans beef broth 6 cups chopped cabbage 1/2 teaspoon pepper 2 medium green peppers, chopped Dash of salt 6 medium tomatoes, peeled and cut in wedges 4 medium potatoes, peeled and cubed 3 cups cubed and peeled butternut squash

DIRECTIONS — Cook bacon and drain on paper towel. In bacon drippings in skillet, brown beef. Refrigerate bacon until serving. In a 6 quart slow cooker combine carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over top. Cover and cook on low for 8 hours. Stir in cabbage, pepper and salt. Cover and cook on high for 30 more minutes or until cabbage is tender. Just before serving, sprinkle each bowl with the diced, cooked bacon. 30 SWEET TREATS

Chocolate Zucchini Cake Betty Middleton, Town and Country Homemakers

INGREDIENTS — 1/2 cup plus 1 Tablespoon butter or margarine, softened 2 cups sugar 3 (1 oz.) squares unsweetened chocolate, melted 3 eggs 1/2 cup milk 2 teaspoons vanilla extract 1 cups coarsely grated, unpeeled zucchini 2-1/2 cups all purpose flour 2-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon ground cinnamon 2 Tablespoons powdered sugar 1/2 teaspoon ground cinnamon

DIRECTIONS — Cream butter; gradually add 2 cups sugar, beating until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in milk, vanilla, and zucchini.

Combine flour, baking powder, soda, and 1 teaspoon cinnamon. Add to creamed mixture, mixing well. Pour batter into a greased and floured 10- inch Bundt pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cook cake in pan for 10 to 15 minutes then remove from pan and place on wire rack.

Combine powdered sugar and 1/2 teaspoon cinnamon. Sift over warm cake. Let cool completely.

Makes a 10-inch cake

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Spice Oatmeal Cookies Mary I. Putman, Mailbox Member

INGREDIENTS — 1 box spice cake mix 1-1/3 cups water 4 cups oatmeal 3 eggs 1/2 cup raisins 1/3 cup vegetable oil 1/2 cup chopped pecans (or other variety of nuts)

DIRECTIONS — Preheat oven to 350 degrees. Generously grease baking sheets and dust with flour. In large mixing bowl, blend cake mix, water, eggs and vegetable oil and then beat for 2 minutes at medium speed (or 450 strokes). Add oatmeal, raisins and nuts; blend well. Drop by spoonful onto baking sheets and bake for 10 to 15 minutes (or until done). Remove and let cool before storing. Makes about 60 cookies

S’mores Brownies Maurita Wright, The Village Homemakers

INGREDIENTS — 1/2 cup butter melted 1 cup sugar 2 eggs 1 teaspoon vanilla 1/3 cup cocoa 1/2 cup flour 1/2 cup graham cracker crumbs 1 cup cream 3/4 cup chocolate chunks (I use a mixture of chunks & chocolate chips)

DIRECTIONS — Preheat oven to 350 degrees. Grease an 8”x8” baking dish. In a large bowl mix melted butter, sugar, eggs and vanilla until smooth. Mix in cocoa and flour, blending well. Using a wooden spoon, fold in chocolate chunks/chips and graham cracker crumbs. Microwave marshmallow cream for 10 to 20 seconds, give it a quick stir then add to brownie batter, gently folding a few times. You want to see visible ribbons of marshmallow throughout. Pour into baking dish and bake for 40 to 45 minutes, until toothpick comes out 32 clean.

Apple Fritters Betty Middleton, Town and Country Homemakers

INGREDIENTS — 1-1/2 cups all purpose flour 1 Tablespoon sugar 2 teaspoons baking powder 2/3 cup milk 3 cups peeled, finely chopped apples 2 eggs, beaten 1 Tablespoon vegetable oil Powdered sugar Additional vegetable oil for frying

DIRECTIONS — Combine flour, sugar, baking powder in a large bowl, stirring well. Add apples, milk, eggs and 1 tablespoon oil; stir until moist. Carefully drop batter by rounded tablespoonsful into deep hot oil (370 degrees); cook only a few at a time, turning once. Fry 2 to 3 minutes or until golden brown. Drain well on paper towels. Sift powdered sugar over fritters. Makes 3 dozen

Easy Chocolate Chip Kathy Johnston, Town & Country Homemakers

INGREDIENTS (Cake) — 2 (8 oz.) pkgs. cream cheese, softened 3 eggs 2/3 cup sugar 1 teaspoon almond extract 3/4 cup miniature chocolate chips, divided 1 cup sour cream 3 Tablespoons sugar 1 teaspoon vanilla

DIRECTIONS — Beat cream cheese, eggs, 2/3 cup sugar and almond extract together until smooth. Add 1/2 cup chocolate chips and blend well. Pour into a greased 9” pie plate. Bake in 350 degree oven for 25 minutes. Remove and cool for 20 minutes. While cheesecake cools, beat together sour cream, 3 tablespoons sugar and vanilla. Pour sour cream mixture over top of cheesecake. Return to oven and bake 10 more minutes. Garnish with remaining 1/4 cup chocolate chips. Chill & enjoy! 33

Sour Cream Chocolate Cake Juanita Morse, Town & Country Homemakers

INGREDIENTS — 3/4 cup vegetable oil 2 cups all purpose flour 2/3 cup unsweetened cocoa 1 egg 2 teaspoons vanilla 1 Tablespoon baking soda 1/2 teaspoon salt 1 cup warm water 1 cup light brown sugar, firmly packed 1 cup sour cream 2 (1 oz.) squares semi-sweet baking chocolate, melted

DIRECTIONS — Heat oven to 350 degrees. In a large mixing bowl beat vegetable oil, egg, sugar, melted chocolate and vanilla for 1 minute. Alternating, add dry ingredients and water, mixing well after each addition. Add sour cream and mix well. Pour into 2 greased and floured 8” round pans. Bake 30 to 35 minutes. Let cool in pans for 10 minutes, then remove. Let cool completely before frosting with your favorite chocolate frosting.

Makes 12 servings

Sugar-Free Pecan Pie Betty Woolsey, Afternooners Homemakers

INGREDIENTS — 1 cup sugar-free honey style 1/2 cup melted butter 1/2 cup Splenda® brown sugar 3 eggs 1 cup pecans Pinch of salt Dash of vanilla 9” deep dish pie crust

DIRECTIONS — Mix all ingredients well and pour into pie crust. Bake at 350 degrees for 50 minutes.

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Chocolate Kim Fowler, The Village Homemakers

INGREDIENTS — 1 (18.25 oz.) pkg. Devil’s Food Cake mix with 1 (10 oz.) pkg. peanut butter chips 4-1/4 cups skim milk, divided 1/2 cup whipping cream 1/2 teaspoon vanilla extract 2 (5.9 oz.) pkgs. instant chocolate pudding mix 1 (12 oz.) carton fat-free Cool Whip 4 (1.55 oz.) NESTLÉ® Crunch Candy Bars, crushed

DIRECTIONS — Prepare cake mix according to package directions. Pour batter into a greased 13”x9”x2” pan. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a heavy saucepan, combine chips, 1/4 cup milk, and cream. Cook over low heat, stirring until chips are melted. Remove from heat; stir in vanilla. Cool to room temperature. Place the remaining milk in a mixing bowl and beat in pudding mix on low speed for 2 minutes. To assemble, crumble half of the cake into a 4-quart trifle bowl or large bowl. Layer with half of the peanut butter sauce, pudding, whipped topping, and candy bars. Repeat layers. Cover and refrigerate for at least 3 hours before serving.

Mud Hen Bars Joan Hopper, Afternooners Homemakers

MIX TOGETHER and place into a 13”x9”x2” pan — 1 cup sugar 2 egg yolks 1/2 cup margarine 1-1/2 cups flour 1 teaspoon baking powder

SPRINKLE over: 1 cup miniature 1 cup semi-sweet chocolate chips

BEAT together into a meringue: 2 egg whites 1 cup brown sugar Spread on top of marshmallows and chocolate chips.

35 BAKE at 350 degrees for 30 minutes.

Pecan Bars Greta Puryear, Afternooners Homemakers

INGREDIENTS — 2 cups all purpose flour 2/3 cup powdered sugar 3/4 cup margarine, softened 1/2 cup honey 1/2 cup light brown sugar, firmly packed 2/3 cup margarine 3 Tablespoons whipping cream 3 1/2 cups coarsely chopped pecans

DIRECTIONS — Sift 2 cups flour with 2/3 cup powdered sugar. Cut 3/4 cup softened margarine into the mixture using a pastry blender or a fork until mixture resembles coarse meal. Press mixture firmly into bottom and about 1.5 inches up the sides of a lightly greased 13”x9”x2” baking dish. Bake at 350 degrees for 20 minutes or until edges are lightly browned. Let cool. In a medium sized sauce pan over medium high heat, bring brown sugar, honey, 2/3 cup margarine and whipping cream to a rolling boil. Stir in pecans and pour the hot mixture into the prepared crust. Bake at 350 degrees for 25 minutes or until golden and bubbly. Cool completely before cutting into squares.

Grandmother’s Potato Candy Karen Hill, Town & Country Homemakers

INGREDIENTS — 1 lb. confectioner’s sugar 1 medium boiled potato 1 teaspoon vanilla Peanut butter (creamy OR crunchy)

DIRECTIONS — Combine 1/2 of boiled potato with confectioner’s sugar. Add vanilla. Add remainder of potato as needed, leaving mixture stiff enough to roll out. Roll mixture 1/8-inch thick. Spread peanut butter on evenly. Roll along long side into a long roll. Let stand a few minutes and slice into pinwheels.

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Peanut Butter Cups June Hutcheson, Anthoston Homemakers

INGREDIENTS— 1 (19.9 oz.) box brownie mix 18 miniature peanut butter cup candies, unwrapped 1 (10 oz.) bag peanut butter morsels 3 Tablespoons heavy cream

DIRECTIONS — Preheat oven to 350 degrees. Line 18 muffin cups with paper liners. Prepare brownie batter according to package directions. Spoon 1 Tablespoon of brownie batter into each muffin cup and then place 1 peanut butter cup into each. Top with remaining brownie batter. Bake for 20 to 25 minutes or until center is set. Let cook on wire rack. In a medium saucepan, combine peanut butter morsels and cream. Cook over medium- low heat, stirring often until morsels melt and mixture is smooth. Spread evenly over brownie cupcakes.

Karen’s Bourbon Balls Karen Hill, Town & Country Homemakers

INGREDIENTS — 1 stick butter 1 lb. confectioner’s sugar 10 to 12 teaspoons bourbon or to taste 3/4 cup chopped pecans 8 oz. semi-sweet chocolate chips 1 teaspoon melted paraffin

DIRECTIONS — Soak pecans in some of the bourbon. Let butter soften and work in confectioner’s sugar gradually. Add rest of bourbon until mixed to a dough. Add bourbon soaked nuts and mix thoroughly. Shape into small balls and set on greased platter in refrigerator for 1 hour. Melt the chocolate chips using a double boiler and add the paraffin. Dip balls into chocolate mixture and place on waxed paper to cool.

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Chocolate Cherry Cake Dorothy Hendrickson, Afternooners Homemakers

INGREDIENTS— 1 pkg. chocolate cake mix (sugar-free OR regular) 1 (20 oz.) can lite cherry pie filling 2 eggs 1/2 cup sugar 1/3 cup milk 6 Tablespoons butter OR margarine 1-1/2 cups miniature semi-sweet chocolate chips

DIRECTIONS — Preheat oven to 350 degrees. Spray a 13”x9”x2” pan with non-stick baking spray with flour and set aside. In a large bowl, combine cake mix, cherry pie filling and eggs. Beat with a spoon until well mixed. Pour into prepared baking pan. Cook 30 to 40 minutes until toothpick inserted near center, comes out clean. While cake is in oven, prepare frosting by combining sugar, butter and milk in a large saucepan. Bring to a boil for 1 minute, stirring constantly. Remove from heat and add chocolate chips. Stir until chips are melted and smooth. Pour over warm cake, spreading evenly.

Coconut Caramel Treats June Hutcheson, Anthoston Homemakers

INGREDIENTS — 2 cups sweetened, shredded coconut, divided 1/4 cup butter 1 (16 oz.) bag marshmallows 2/3 cup caramel topping 10 cups puffed rice cereal

DIRECTIONS — Preheat oven to 350 degrees. Spread coconut evenly on a baking sheet and bake for 6 to 8 minutes or until lightly browned, stirring once. Cool completely. Spray a 13”x9”x2” pan with nonstick cooking spray. In a large stockpot, melt butter over medium heat. Add marshmallows and caramel topping. Cook, stirring constantly, about 5 minutes or until marshmallows have melted and mixture smooth. Remove from heat. Stir in cereal and 1 cup toasted coconut. Pour mixture into prepared pan. Sprinkle with remaining coconut. Cool completely in pan before cutting into squares.

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Lemonade Pie Jeanette New, The Village Homemakers

INGREDIENTS — 1 (3.6g) pkg. unsweetened Kool-Aid lemonade drink mix 1 (14 oz.) can sweetened condensed milk 1 (8 oz.) container Cool Whip, thawed 1 (9-inch) graham cracker crust Additional Cool Whip for topping (if desired)

DIRECTIONS — In medium bowl mix Kool-Aid and condensed milk. Fold in Cool Whip. Pour into graham cracker crust. Chill well before serving. NOTE—Any flavor of Kool-Aid can be used.

Frog-Eyed Salad Melissa M. Onyett, The Village Homemakers

INGREDIENTS — 1-1/3 cups (8 oz.) Acini de Pepe macaroni, uncooked 1 (20 oz.) can pineapple mini-chunks, drain & reserve 1/4 cup juice 1-3/4 cups very cold milk 1/4 cup sugar 1 (3.4 oz.) pkg. instant vanilla pudding 1 (8 oz.) can crushed pineapple, drained 2 (11 oz.) cans mandarin orange segments, drained 2 cups frozen non-dairy whipped topping (thawed in refrigerator) 2 to 3 cups miniature marshmallows 1/2 cup flaked coconut (optional)

DIRECTIONS — Cook macaroni 11 minutes. Rinse with cold water and drain well. In a large mixing bowl, beat reserved pineapple juice, milk, sugar and vanilla pudding for 2 minutes. Gently stir in the drained macaroni along with all the remaining ingredients. Cover and refrigerate up to 5 hours before serving. Makes about 12 servings 39

Nutty Orange Coffee Cake Joan Hopper, Afternooners Homemakers

INGREDIENTS — 3/4 cup sugar 1/2 cup finely chopped nuts (pecans or walnuts) 2 Tablespoons grated orange rind (optional) 1 (8 oz.) pkg. cream cheese, softened 2 cans refrigerated biscuits 1/2 cup margarine melted

Icing made from 1 cup powdered sugar and 2 Tablespoons orange juice (just thick enough to drizzle on top of the cooled coffee cake).

DIRECTIONS — Combine sugar, chopped nuts, and orange rind and set aside. Place 2 teaspoons of cream cheese on each biscuit and fold over to seal. Dip each biscuit in melted margarine, then dip in sugar and nut mixture. Place with curved side down in a greased 8-inch pan, arranging them around pan and in center. Drizzle remaining margarine and sugar mixture on top. Bake at 350 degrees for 40 minutes. Top with icing when cooled. COOK’S NOTES— I usually add 1/2 teaspoon cinnamon to the sugar & nut mixture. A Bundt pan could also be used for this recipe. Serves 12

Cushaw Pie Amanda Hardy, Family & Consumer Sciences Extension Agent

INGREDIENTS — 2 cups cooked & mashed cushaw squash 2 eggs 1/4 cup butter 1/2 cup brown sugar 1/4 cup sugar 1 teaspoon lemon extract 1/4 teaspoon cinnamon 1 teaspoon vanilla 1 (9-inch) graham cracker crust 1/2 teaspoon nutmeg

DIRECTIONS — Wash and remove rind from squash. Cut flesh into 1-inch squares. Steam cubes until tender; drain and mash. Preheat oven to 400 degrees. In a large bowl mix cushaw, butter and . Add eggs, lemon and vanilla extract, nutmeg and cinnamon. Mix until smooth. Pour into pie shell and bake 15 minutes at 400 degrees. Reduce oven temperature to 350 40 degrees and bake an additional 45 minutes or until filling is set.

Butterfinger Cake Ann Bentley, The Village Homemakers

INGREDIENTS — 1 (16 oz.) frozen pound cake, thawed 1 cup peanut butter 1 (12 oz.) Cool Whip, thawed & divided 1 cup hot fudge sauce (jar), divided 1 (8 oz.) pkg. Butterfingers, crushed

DIRECTIONS — Cut pound cake horizontally into 3 layers. Fold together 2-1/2 cups Cool Whip and peanut butter until smooth. Fold in 1/2 cup crushed Butterfingers. Place bottom layer of cake on serving platter; spread with 1/4 cup fudge sauce. Gently spread 1/2 of Butterfinger filling over fudge sauce. Top with middle layer of cake and spread with 1/4 cup fudge sauce and remaining filling. Top with third layer then spread top and sides with remaining Cool Whip. Sprinkle top with remaining Butterfinger. Place remaining fudge sauce in microwave safe bowl and heat 5 to 8 seconds then drizzle over top of cake.

Heavenly Peanut Butter Blossoms Candice Justice, Central Homemakers

INGREDIENTS — 1/2 cup Crisco 1 large egg 1/2 cup brown sugar, firmly packed 2 teaspoons vanilla 1-1/2 cups peanut butter 1/2 cup sugar 1-3/4 cups all purpose flour 1/2 teaspoon salt 3 Tablespoons milk 1 teaspoon baking soda 48 Hershey Kisses and/or Hugs, unwrapped Bowl of sugar—set aside

DIRECTIONS — Preheat oven to 375 degrees. Cream shortening, peanut butter and both sugars. Add egg, milk and vanilla. Beat until fluffy. Set aside. In separate bowl, whisk together flour, baking soda and salt. Add to creamed mixture and beat on low speed till stiff dough forms. Shape into 1” balls, roll into reserved sugar. Place 2” apart onto greased cookie sheet and press Kisses/Hugs gently into center. Bake 10 to 12 minutes. Allow to cool. ENJOY! 41 Makes 4 dozen

Easy Chocolate Pie Lisa Hewgley, The Village Homemakers

INGREDIENTS — 3 small boxes instant chocolate pie mix 3 cups milk 1 can condensed milk 8 oz. Cool Whip 2 deep dish pie crusts, baked

DIRECTIONS — Mix filling with both milks and pour into baked crusts. Top with Cool Whip. Refrigerate for a few hours or overnight.

Pumpkin Banana Pudding Mary I. Putman, Mailbox Member

INGREDIENTS — 1 (30 oz.) can pumpkin pie mix 1 box graham crackers 2/3 cup Carnation evaporated milk 2 large eggs, beaten 1 deep dish baked pie shell Bananas, sliced

DIRECTIONS — Mix pumpkin pie mix, evaporated milk and eggs in a large bowl. Place graham crackers on bottom of a deep baking dish. Alternately layer graham crackers, pumpkin pie mixture, sliced bananas. Bake at 350 degrees for about 1 hour or until golden brown on top.

Pumpkin Butter Pecan Cake Karen Wilson, The Village Homemakers

INGREDIENTS — 1 butter pecan cake mix 1 egg 1 large can pumpkin pie mix 1/4 cup brown sugar 1 cup pecan pieces Caramel syrup for topping Cool Whip for serving

DIRECTIONS — Preheat oven to 350 degrees. Spray a 13”x9”x2” baking dish with non- stick cooking spray. In a large bowl blend cake mix, pumpkin and egg. Pour into baking dish. In a small bowl mix brown sugar and pecans; crumble over top of cake batter. Bake for 50 to 55 minutes. When done, drizzle caramel syrup over top. Serve with Cool Whip. 42

Pumpkin Cookies Ann Bentley, The Village Homemakers

INGREDIENTS — 1 cup shortening 2 cups all purpose flour 1 cup sugar 1 teaspoon baking powder 1 egg 1/2 teaspoon salt 1 cup canned pumpkin 2 teaspoons cinnamon 2 teaspoon vanilla 1/2 cup chopped pecans

DIRECTIONS — Combine shortening and sugar; cream well. Add egg, vanilla and pumpkin, mixing well. Sift dry ingredients and add to creamed mixture. Beat well. Stir in pecans. Drop from a teaspoon onto a greased cookie sheet. Bake at 350 degrees until lightly browned, 10 to 12 minutes.

INGREDIENTS (Frosting) — 1 cup brown sugar 2 cups powdered sugar 3 Tablespoons butter, softened 1 teaspoon vanilla 3 Tablespoons milk

DIRECTIONS (Frosting) — Beat brown sugar, butter, milk and vanilla until fluffy. Add powdered sugar and mix well. Spread on cooled cookies. This recipe was given to me by my friend Sherry Bauersachs.

Apple Squares Marilyn Watson, Town & Country Homemakers

INGREDIENTS — 3 eggs 1-3/4 cups sugar 1 cup oil 2 teaspoons vanilla 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon cinnamon 2 cups diced apples 1/2 cup chopped pecans

DIRECTIONS — Combine and blend eggs, sugar, oil and vanilla. Sift flour, salt, baking soda, and cinnamon. Stir into egg mixture. Fold in apples and pecans. Bake in a lightly greased 13”x9”x2” pan at 325 degrees for 1 hour. 43

Sugar Free Oatmeal Cookies Linda Anderson, Central Homemakers

INGREDIENTS — 1 cup flour 1 cup oatmeal 2 Tablespoons cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup raisins 1 teaspoon pumpkin pie spice 1/4 cup water 1 cup unsweetened applesauce 2 eggs, beaten well 1/3 cup vegetable oil or canola oil 1 teaspoon vanilla 1/4 cup chopped nuts

DIRECTIONS — Combine all ingredients and mix well. Drop by spoonful onto lightly greased baking sheet (spraying with non-stick spray is fine). Bake at 375 degrees for 10 to 15 minutes until lightly browned. Makes about 4 dozen cookies.

Butter Pecan Fudge Ramona Wheeler, The Village Homemakers

INGREDIENTS — 1/2 cup butter 1/2 cup sugar 1/2 cup brown sugar, packed 1/2 cup whipping cream 1/8 teaspoon salt 1 teaspoon vanilla 2 cups confectioner’s sugar 1 cup pecans, chopped

DIRECTIONS — In a large saucepan combine butter, sugar, whipping cream and salt. Bring to a boil over medium heat and cook for 5 minutes, stirring constantly. Remove from heat and stir in vanilla. Then stir in confectioner’s sugar until smooth. Fold in pecans. Spread in a buttered 8” square dish to cool to room temperature. Cut in 1” squares and store in an air-tight container in refrigerator.

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Pineapple Cake Maurita Wright, The Village Homemakers

INGREDIENTS (Cake) — 1 large can crushed pineapple in juice 2 cups flour 1 1/2 cups sugar 2 eggs 2 teaspoons baking soda

DIRECTIONS — Place cake ingredients in large bowl and mix well by hand. Pour into a 13”x9”x2” lightly greased baking dish. Bake 30 to 40 minutes until just golden and baked through.

INGREDIENTS (Frosting) — Make while cake is baking 8 oz. cream cheese, softened 2 cups powdered sugar 1 stick unsalted butter, room temperature 1 teaspoon vanilla 2 Tablespoons milk

DIRECTIONS — Mix all frosting ingredients and beat well until creamy and smooth. Spread frosting on warm cake. Let cool and store in refrigerator.

Strawberry Dessert Mary I. Putman, Mailbox Member

INGREDIENTS — 1 large box strawberry gelatin 1 cup boiling water 1 cup cold water Graham crackers

TOPPING— 1 envelope , 1/2 cup cold milk, 1/2 teaspoon vanilla OR 1 container Cool Whip

DIRECTIONS — Mix gelatin with boiling water and stir till dissolved. Add cold water. Pour into a 6”x8” dish and chill until firm; then top with layer of graham crackers. Finish by topping with Cool Whip or Dream Whip.

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Pineapple Sheet Cake Teresia Husk, The Village Homemakers

INGREDIENTS — 2 eggs 2 cups all purpose flour 1 (20 oz.) can crushed pineapple, undrained 2 teaspoon baking soda 1 teaspoon vanilla 2 cups sugar 1 can cream cheese frosting

TOPPING— Combine all ingredients except frosting in a large bowl. Mix well. Pour into a greased jelly roll pan. Bake at 350 degrees for about 25 minutes. Let cool before icing with cream cheese frosting.

Apple Pecan Cake with Mom’s Icing Kathy Johnston, Town & Country Homemakers

INGREDIENTS (Cake) — 1-1/2 cups sugar 2 eggs 4 cups peeled, chopped apples 1/2 cup canola oil 2 teaspoons vanilla 2 cups all purpose flour 2 teaspoons baking powder 3 teaspoons cinnamon 1 teaspoon salt 1 cup chopped pecans

DIRECTIONS (Cake) — Combine apples and sugar; let stand 30 minutes. Beat eggs, oil and vanilla. Stir dry ingredients into egg mixture alternately with apple mixture. Stir in pecans. Pour into a greased Bundt pan and bake at 350 degrees for 1 hour or until cake test done. Cool in pan about 20 minutes then invert onto cake plate and immediately drizzle with icing while cake is still warm.

INGREDIENTS for Mom’s Icing — 2 cups powdered sugar 1/4 cup milk 2 Tablespoons butter, melted 1 teaspoon vanilla

DIRECTIONS for Mom’s Icing — Mix all ingredients together and drizzle over warm cake. If icing is too thick, add a few more drops of milk. 46

Pineapple Upside Down Carrot Cake Anna Cole, The Village Homemakers

INGREDIENTS — 1/4 cup butter 2 large eggs 1/2 cup brown sugar, firmly packed 1 cup all purpose flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon baking soda 1/2 teaspoon salt 1-1/2 cups grated carrots 1 cup sugar 1/2 cup vegetable oil 1/2 cup finely chopped pecans OR walnuts 1 (20 oz.) can pineapple slices in juice, drained 7 maraschino cherries (without stems)

DIRECTIONS — Preheat oven to 350 degrees. Over low heat, melt butter in a lightly greased 10” cast-iron skillet or a 9” round cake pan with sides that are at least 2” high. Remove from heat and sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in the center of each pineapple slice. Beat granulated sugar, oil and eggs at medium speed with an electric mixer until blended. Combine flour, baking powder, cinnamon, baking soda and salt then gradually add to sugar mixture, beating at low speed just until blended. Stir in carrots and nuts. Spoon batter over pineapple. Bake 45 to 50 minutes or until a wooden pick comes out clean. Cool for 10 minutes. Run a knife around edges to loosen then invert on serving plate. Spoon any topping left in skillet, over the cake.

Funfetti Cookies Mary Smith, Central Homemakers

INGREDIENTS — 1 box Funfetti Cake Mix 1/2 cup vegetable oil 2 eggs 1/2 cup Reese’s Pieces 1/2 cup chopped pecans M & M’s if desired

DIRECTIONS — Blend cake mix, oil and eggs together; mixing well. Add candy pieces and pecans. Drop by spoonful on cookie sheet and bake at 350 degrees for 10 to 12 minutes or until done. 47

Kathy’s 4th of July Dessert Kathy Johnston, Town & Country Homemakers

INGREDIENTS — 4 cups boiling water, divided 1 pkg. (8 serving size) Berry Blue gelatin 1 pkg. (8 serving size) Strawberry gelatin 3 cups cold water, divided 1 pkg. (4 serving size) Lemon gelatin 2 tubs (8 oz.) whipped topping, thawed 1 quart strawberries, halved and drained on paper towels 1 pint blueberries

DIRECTIONS — In separate bowls, stir 1-1/2 cups boiling water into blue gelatin and strawberry gelatin. Mix for at least 2 minutes until dissolved. Then stir 1- 1/2 cups cold water into each bowl. Spray a 13”x9”x2” pan with nonstick cooking spray. Pour gelatin into pan. Refrigerate about 45 minutes until set but not firm (gelatin should stick to finger when touched and should mound.) Refrigerate red gelatin in bowl for 45 minutes. Meanwhile in another bowl, stir remaining 1 cup boiling water into lemon gelatin. Stir for at least 2 minutes until dissolved. Refrigerate for 35 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally. Then with wire whisk, stir in 1 tub of whipped topping. Gently spread over blue gelatin in pan. Refrigerate at least 10 minutes or until set, but not firm. Gently spoon thickened red gelatin over gelatin mixture in pan. Refrigerate 4 hours or overnight until firm. Decorate with the other tub of whipped topping and use strawberries and blueberries to resemble a flag on the dessert.

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Light Sour Cream Cookies Linda Anderson, Central Homemakers

INGREDIENTS — 1/2 cup margarine 2 eggs 1 cup light sour cream 1 teaspoon vanilla 2 3/4 cups sifted flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1-1/2 cups sugar OR 1/2 cup sweetener & 1 cup sugar OR 1-1/2 cups sweetener Decorative sugars (optional)

DIRECTIONS — Mix margarine, eggs and sugar/sweetener until well blended. Stir in sour cream and vanilla then stir in flour, soda, baking powder and salt. Chill for at least 1 hour. Drop by teaspoon onto lightly greased cookie sheet. Bake at 350 degrees for about 8 to 9 minutes. Decorative sugars can be added toward the end of baking time or while cookies are still hot.

OPTIONAL FROSTING— 1/2 cup Crisco 3 cups powdered sugar 2 Tablespoons milk 1 teaspoon vanilla Blend ingredients until creamy and frost cookies when they have cooled.

Dump Cake Rita Pennington, Town & Country Homemakers

INGREDIENTS — 1 can cherry pie filling 1 can crushed pineapple 1/2 cup sugar 1 yellow cake mix 2 sticks butter, melted Finely chopped nuts

DIRECTIONS — Preheat oven to 350 degrees. Lightly grease a 13”x9”x2” pan. Dump in cherry pie filling, spread to cover pan. Dump in crushed pineapple, spreading to cover pan. Sprinkle with 1/2 cup sugar, followed by yellow cake mix. Top with melted butter and nuts. Bake at 350 degrees until brown.

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Creamy Apple Squares Alice Langston, Afternooners Homemakers

INGREDIENTS — 1 pkg. yellow cake mix 1/2 cup margarine, softened 1/4 cup brown sugar, firmly packed 1/2 teaspoon cinnamon 1/2 cup chopped nuts 1 cup sour cream 2 apples, thinly sliced 1 egg

DIRECTIONS — Preheat oven to 350 degrees. Combine yellow cake mix and margarine until crumbly. Reserve 2/3 cup of this for topping and add brown sugar, cinnamon and nuts to this. Mix well. Press remaining mixture into bottom of an ungreased 13”x9”x2” pan. Arrange apple slices over base. Blend sour cream and egg; spread over apples. Sprinkle reserved mix over all. Bake 30 minutes. Refrigerate leftovers.

Patriotic Parfait Barbara Thurby, Town & Country Homemakers

INGREDIENTS — 1 (8 oz.) pkg. cream cheese 1/2 cup powdered sugar 1/4 cup milk 1 teaspoon vanilla 1 (8 oz.) container Cool Whip Red & blue food coloring

DIRECTIONS — Beat cream cheese until fluffy and smooth. Slowly add powdered sugar, then milk. Add vanilla. Continue mixing. Beat about 1 minute on medium speed. Fold Cool Whip into mixture and stir until fluffy. Divide mixture into thirds. Add blue food coloring to one portion, red food coloring to another portion and leave remaining portion white. Using one color at a time, scoop mixture into a piping bag (or zipper type bag with corner cut off) and squeeze a layer into a small dessert dish. Repeat with remaining color and top with white mixture. Garnish with stemmed cherries. Makes 4 moderate size servings.

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Sugarless Cookies Mary Smith, Central Homemakers

INGREDIENTS — 1-3/4 cups flour 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon cloves 3/4 cup orange juice 1 cup vegetable oil 1 egg 1/2 cup chopped walnuts 1/2 cup dried cranberries

DIRECTIONS — Preheat oven to 375 degrees. Combine dry ingredients. Add remaining ingredients and mix well. Drop by teaspoonful on ungreased cookie sheet. Bake 15 to 20 minutes. Makes about 34 cookies.

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