COOKBOOK J. FRANK&ESSIEMORGANFAMILY 2005 REUNION-LAYTON, UTAH

MORGAN Special thanks to...

Jayne Gonzales for gathering recipes. Margy Wilde for typing them all up with two fingers. Janice McReaken for “pulling-it-together” designer, lifesaver, you name it.

CONTENTS Appetizers Lettuce Wraps ...... 2 Southwest Egg Rolls...... 3 Poppers ...... 4 Bonnie’s Famous Cheese Ball ...... 5 Beverages Christmas Punch ...... 8 Orange Julius...... 9 Primary Punch ...... 10 Breads Lion House Crescent Rolls...... 12 Blueberry Muffins ...... 13 Banana Bread Muffins ...... 14 Fabulous French Bread ...... 15 Orange Date Nut Bread ...... 16 Pineapple Carrot Zucchini Bread...... 17 Yorkshire Pudding...... 18 Buttermilk Cornbread...... 19 Cheesy French Bread...... 20 Breakfast Crepes ...... 22 Pop-Eye Pancakes ...... 23 Egg Casserole ...... 24 Caramel Pull-Apart Bread ...... 25 Cereal Mix ...... 26 Easy Orange Breakfast Rolls ...... 27 Andy’s Mountain Man Breakfast ...... 28 Belgian Waffles ...... 29 Whole Wheat Pancakes ...... 30 Scrambled Eggs...... 31 German Pancakes...... 32 Praline French Toast Casserole ...... 33 Homemade Syrup...... 34 Granola ...... 35 Cakes Eclair Cake...... 38 Oatmeal Cake ...... 39 Crazy Chocolate Cake ...... 40 Southern Chocolate Sheet Cake ...... 41

i C ONTENTS

Pineapple Cake ...... 42 Upside-Down Chip Cake...... 43 Pop Cranberry Cake & Sauce ...... 44 Lemon Cake ...... 45 Yogurt Cake ...... 46 Snow Peak Frosting ...... 47 Carol’s Tahiti Banana Cake ...... 48 Applesauce Cake...... 49 Boiled Raisin Cake ...... 50 Large Sunshine Cake ...... 51 Butter Cake ...... 52 Apple Fluff Cake...... 53 Casseroles Tater Tot Casserole ...... 56 Taco Casserole ...... 57 Chinese Noodle Casserole ...... 58 Chile Relleno Casserole ...... 59 Broccoli Casserole ...... 60 Zucchini Casserole ...... 61 Nacho Casserole ...... 62 Cookies Chocolate Chip Cookies...... 64 G’ma’s Pumpkin Chocolate Chip Cookies ...... 65 Mrs. Field’s Cookies ...... 66 Mrs. Field’s Chocolate Chip Cookies ...... 67 Chocolate Chocolate Chip Cookies ...... 68 Oreo’s...... 69 Minty or Almond Cream Wafers ...... 70 Best Darn Chocolate Chip Cookies ...... 71 Aunt Margaret’s Cookies ...... 72 Chocolate Cherry Cookies...... 73 Vanilla Milk Chip Oatmeal Cookies ...... 74 Old-Fashioned Gingersnaps...... 75 Meringue Raspberry Cookies ...... 76 Criss-Cross Peanut Butter Cookies ...... 77 Sugar Cookies...... 78 Chocolate Snowball Cookies ...... 79 Chocolate Chip Cookies...... 80 Pineapple Cookies...... 81 Pumpkin Cookies...... 82 Soft Oreo Cookies ...... 83 Sour Cream Sugar Cookies ...... 84

ii CONTENTS

Buttercream Frosting ...... 85 Crafts Gingerbread House ...... 88 Play Dough...... 89 Desserts Brownies ...... 92 Snicker’s Salad ...... 93 Microwave Carmel Corn ...... 94 Peanut Butter Roll-up ...... 95 3-Layered Raspberry Dessert ...... 96 Cinnamon Rolls ...... 97 Caramel Corn...... 98 Rice Pudding ...... 99 Cold & Crunchy Dessert ...... 100 Oatmeal Carmel ...... 101 Apple Yam Delight ...... 102 Spudnuts...... 103 Applesauce...... 104 Morgan’s Beaumont Inn Corn Pudding ...... 105 Almond Bars...... 106 Fruit Cobbler ...... 107 Parkinson Frozen Fruit Salad ...... 108 Peaches & Cream JELL-O Salad...... 109 Kaelynne’s Special Dessert ...... 110 Grandpa Morgan’s Bread & Milk...... 111 Emma Johnson’s Butter Toffee ...... 112 Puffed Rice (or Puffed Wheat Balls) ...... 113 Hot Caramel Pears ...... 114 Cherry Set Pudding...... 115 Fudge ...... 116 Orange Bowknots ...... 117 Rice Pudding ...... 118 Lemon Bars...... 119 Krazy Krunch ...... 120 Pineapple & Orange JELL-O...... 121 Molasses Taffy ...... 122 Dips & Salsas Vegetable Dip ...... 124 Hot Artichoke Dip ...... 125 Cranberry Salsa ...... 126 Papaya Salsa...... 127

iii C ONTENTS

Favorite Salsa ...... 128 Chip Dip ...... 129 Aunt Peggy’s Fresh Salsa...... 130 Vegetable Dip ...... 131 Corn & Bean Salsa...... 132 Jimmy Dean Spicy Sausage Dip...... 133 Fresh Fruit Dip ...... 134 Artichoke Dip ...... 135 Hot Feta Artichoke Dip ...... 136 Avocado Salsa ...... 137 Veggie Dip ...... 138 Pumpkin Pie Dip ...... 139 Black Bean Salsa...... 140 Dressings & Sauces Outback Ranch Dressing...... 142 Awesome Fajita Marinade ...... 143 Goose Poop Dressing (Olive & Balsamic) ...... 144 Spaghetti Sauce ...... 145 Chili Sauce...... 146 Tomato Gravy ...... 147 Marinade for Turkey Fillets...... 148 Foreign Foods Turkey Enchiladas ...... 150 Chicken Enchiladas...... 151 Chicken Enchiladas...... 152 Buche de Noel...... 153 Ham Fried Rice...... 154 Oriental Appetizer ...... 155 Chicken Pesto Pizza...... 156 Steve’s Catoosa Enchiladas ...... 157 Carnitas ...... 158 Nathan’s Pizza ...... 159 Yummy Tortilla Chips ...... 160 Lime Chicken Soft Tacos ...... 161 Lasagna ...... 162 Turkey Tetrazzini ...... 163 Turkey Chow Mein ...... 164 Holiday Dinner in a Pumpkin...... 166 Ice Cream

iv CONTENTS

Burnt Almond Fudge Ice Cream...... 168 Triple Treat Ice Cream ...... 169 Sour Cream Raspberry Ice Cream ...... 170 Peppermint Chocolate Chip Ice Cream ...... 171 Jams & Butters Quick Raspberry Peach Jam ...... 174 Apricot Pineapple Butter ...... 175 Mango Chutney ...... 176 Sunshine Apricot Preserves...... 177 Aunt Netty’s Black Cherry Preserves ...... 178 Ginger Pear Jam ...... 179 Grandma Morgan’s Apple Butter ...... 180 Grape Butter...... 181 Steve’s Spiced Pear Butter ...... 182 Bottled Peaches & Pears ...... 183 Meats Pork Chops ...... 186 BBQ Spare Ribs ...... 187 Curried Turkey ...... 188 Meatloaf ...... 189 Andy’s Hot Dog Potato Boats ...... 190 Nichole’s Meatloaf ...... 191 Bar-B-Q Spareribs ...... 192 Chili Verdi ...... 193 Crock Pot Roast ...... 194 Pasta Fettucine Alfredo...... 196 Tortellini Salad ...... 197 Spanish Noodles ...... 198 Spinach Stuffed Shells...... 199 Spectacular Lasagna...... 200 Pies Coconut Pie ...... 202 Meringues...... 203 Key Lime Pie ...... 204 Spencer’s Ice Cream Pie...... 205 Huckleberry Pie ...... 206 Pie Crust...... 207 Pear Pie ...... 208 John’s Rhubarb Pie...... 209

v C ONTENTS

Apple Pie Filling ...... 210 Apple Pie ...... 211 Paper Bag Apple Pie ...... 212 Poultry Italian Parmesan Chicken...... 214 Sweet & Sour Chicken ...... 215 Italain Chicken Thighs ...... 216 Swiss Chicken ...... 217 Foil-Baked Chicken Breasts ...... 218 Chicken-Filled Crepes ...... 219 Chicken Teriyaki ...... 220 Chicken Roll-ups...... 221 Baked Chicken ...... 222 Texas Chicken Chunks ...... 223 Salads Yummy Green Salads ...... 226 Sarah’s Salad (Lion House Recipe)...... 227 Taco Salad...... 228 Pear Salad ...... 229 Spinach Salad ...... 230 Arnold’s Chicken Salad...... 231 Asian Chicken Salad ...... 232 Red Potato Salad ...... 233 Bow Tie Spinach Salad...... 234 Cherry Tomato Salad ...... 235 Lime JELL-O Salad ...... 236 Black Bean Salad ...... 237 Santa Rosa Rice Salad ...... 238 Fruit Salad ...... 239 Orange Walnut Salad ...... 240 Spinach Salad with Basil Dressing ...... 241 Marinated Vegetable Salad...... 242 Sweet Poppy Seed Salad ...... 243 Sandwiches Road Trip Sandwich ...... 246 Roast Sandwiches ...... 247 Ham & Cheese Stuffed Buns...... 248 Seafood Crumb-Coated Salmon ...... 250

vi CONTENTS Soups, Stews & Chilis Black Bean Soup Your Kids Will Eat...... 252 Canadian Cheese Soup...... 253 Tex Mex Chicken Soup...... 254 Cheese & Broccoli Soup ...... 255 Taco Soup...... 256 Whole Meal Soup...... 257 Turkey Chili ...... 258 Super Easy Yummy Chili ...... 259 Great Crockpot Stew ...... 260 Gazpacho ...... 261 Chicken Cornmeal Soup ...... 262 Vegetables Barbecued Baked Beans ...... 264 Onion Roasted Potatoes ...... 265 Mashed Sweet Potatoes ...... 266 Peter’s Baked Yams ...... 267 Dressed Potatoes...... 268 Steve’s Scrumptious Mashed Potatoes ...... 269 Mustard Pickles ...... 270 Sweet Butternut Squash ...... 271 Yummy Butternut Squash ...... 272

vii

Appetizers

Lettuce Wraps Southwest Egg Rolls Poppers Bonnie’s Famous Cheese Ball Lettuce Wraps

1 head iceberg lettuce halved and placed in ice water to chill 1 pound boneless, skinless chicken breasts 4 green onions 2 minced cloves of garlic 1 cup sliced mushrooms 1 cup shredded carrots 1/4 teaspoon crushed red pepper flakes 2–3 tablespoons soy sauce

Heat skillet oil and add cute size pieces of chicken. Add spices and onions. Once chicken is no longer pink, add mushrooms. DO NOT ADD CARROTS. Take lettuce and place a spoonful of chicken mixture in the center. Top with fresh grated carrots. Add red pepper chili sauce if you like it spicy. Eat it like you would eat a taco. Serve with rice.

Vicki Christensen Golden Morgan Family .

O.K., for those who worship P.F. Changs, these don't hold a candle.

2 Appetizers Southwest Egg Rolls

1 package hand-stretched flour tortillas (these are thinner than regu- lar tortillas) 1 can black beans 1/2 pound cooked, cubed chicken 1 cup grated carrots 3 green onions sliced 1/2 cup corn (optional) 1 clove garlic 2 tablespoons soy sauce 1 cup grated jalapeno pepper jack cheese

Combine all ingredients (black beans through soy sauce) in skillet; heat through. Meanwhile, heat oil in saucepan or deep fryer to cook egg rolls. Place about 1/3 cup of chicken/bean mix- ture in center of tortilla. Top with grated cheese. Fold 2 ends in. Next, roll tortilla like an egg roll, securing with a toothpick during frying. Place in HOT oil, cooking one egg roll at a time until golden brown (about 2 to3 minutes). Serve with dipping sauce—1 cup Ranch or Bleu Cheese dressing plus 1/2 cup salsa. Combine and serve as dip for egg rolls.

Vicki Christensen Golden Morgan Family

Appetizers 3 Poppers

10 jalapenos 1 (8-oZ.) package cream cheese 1 pound bacon

Wearing surgical gloves, cut jalapenos in half, length- wise. Remove seeds and divan. Fill with cream cheese. Wrap with bacon. Place on foil lined cookie sheet. Bake @ 375º for 45 minutes or until bacon is cooked.

Jenny Johnson Baxter Margie Deen Morgan Johnson Family

4 Appetizers Bonnie’s Famous Cheese Ball

1/2 pound grated sharp cheese 2–3 packages cream cheese (room temp.) 4 ounces sour cream 1 1/2 ounces blue cheese 2 tablespoons finely chopped onion chopped nuts

Whip cream cheese until well-creamed. Add cheddar, blue cheese, onion and sour cream. For best results, blend together with hand mixer. Put into fridge for 1/2 hour. Roll into ball, and then roll in nuts. Serve chilled with crackers.

Bob & Bonnie Johnson Margie Deen Morgan Johnson Family

Appetizers 5

Beverages

Christmas Punch Orange Julius Primary Punch Christmas Punch

1 gallon wat e r 1 can lemonade concentrate 1 can orange juice concentrate 8 cans cans water (4 of each) 2 teaspoons whole cloves 2 cinnamon sticks 2 cups sugar

Boil.

Robert Lopez Golden Morgan Family

8 Beverages Orange Julius

1 (8-ounce) can frozen orange juice 1/2 cup sugar 1 cup milk 1 cup wat e r 12 ice cubes 1 teaspoon va n i l l a

Place all ingredients in blender and whip. Serve immediately.

Elliott Morgan John Morgan Family

A favorite of Elliott Morgan’s from his 7th grade cooking class.

Beverages 9 Primary Punch

5 pounds sugar 2 quarts wat e r 1 large can orange juice 1 large can pineapple juice 2 ounces citric acid 12 quarts wat e r

Bring sugar and 2 quarts water to a boil. Cool. Add orange juice, pineapple juice, citric acid, and 12 quarts water (or enough to make 5 gallons). Save room for ice.

Mark & Elaine Morgan Mark Morgan Family

10 Beverages Breads

Lion House Crescent Rolls Blueberry Muffins Banana Bread Muffins Fabulous French Bread Orange Date Nut Bread Pineapple Carrot Zucchini Bread Yorkshire Pudding Buttermilk Cornbread Cheesy French Bread Lion House Crescent Rolls

3 tablespoons yeast 3 cups wa r m wat e r 1/2 cup sugar 1/2 cup butter 1 tablespoon salt 1 egg 1 cup nonfat dry milk 7 1/2–9 cups flour

Mix yeast and water; let stand 5 minutes. Add sugar, butter, salt, dry milk, and 2 cups flour. Beat together until smooth. Gradually add remaining flour till soft dough is formed. Place in greased bowl; cover and let rise till double in bulk. Punch down; divide into thirds. Roll out 1/3 of dough into circle; brush with butter; cut into 12 pie-shaped pieces. Starting at wide end, roll up each piece into crescent. Place on GREASED baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter or margarine. Let rise till dou- ble. Bake at 375º for 15–17 minutes. Makes 3 dozen.

Vicki Christensen Golden Morgan Family

12 Breads Blueberry Muffins

1/2 cup butter 1 cup sugar 2 eggs 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 tablespoon va n i l l a 2 cups blueberries

Cream together butter & sugar. Beat in eggs. Add salt, flour and vanilla. Mix well. Add milk. Stir in baking powder, only until mixed—do not over- mix. Gently stir in blueberries. Fill 12 muffin tins. Sprinkle with sugar. Bake @ 375º for 30 minutes.

Thomas & Kay Morgan John Morgan Family

"A stitch in time saves nine."-- Grandpa Morgan

Breads 13 Banana Bread Muffins

1/2 cup applesauce 1 cup sugar 1 egg 3 large bananas, mashed (about 1 1/4 C) 2 cups flour (can use part whole wheat) 1 teaspoon baking soda 1/2 teaspoon salt

Cream together applesauce, sugar and egg. Add mashed bananas. Sift in flour, baking soda and salt. Mix until smooth. Pour into paper-lined muffin tins. Bake at 350º for 20 minutes. Makes about 16 muffins. Optional: Add 1 cup miniature, semi-sweet chocolate chips. This adds more fat, but it's chocolate fat and not oil fat!

Thomas & Kay Morgan John Morgan Family

14 Breads Fabulous French Bread

2 packages dry yeast 1/2 cup wa r m wat e r 2 cups hot water 3 tablespoons sugar 1 tablespoon salt 5 tablespoons shortening, melted (or veg. oil) 6 cups flour, unsifted 1 egg white Sesame seeds

Dissolve yeast in 1/2 c. warm water. Let stand 10 min. In large bowl, combine 2 c. hot water, sugar, salt, shortening, and half of the flour; beat well. Stir in dissolved yeast. Stir in remaining flour. Mix well. Leaving spoon in batter, allow to rest again for 10 min. Stir vigorously. Allow to rest again for 10 min. Repeat 3 more times. Turn out dough onto floured board. Knead once or twice until lightly coated with flour. Divide dough in half. Roll each half into a 9" x 12" rectangle. Start- ing at long edge, roll loosely as for a jelly roll. Seal edge. Place both rolls—seam side down—on large baking sheet. Gash top of each loaf diago- nally 3 times with a sharp knife. Brush with beaten egg white. Sprinkle with sesame seeds. Let rise 30 min. Bake @ 400º for 35 min. (until golden brown).

John & Carol Morgan John Morgan Family Breads 15 Orange Date Nut Bread

3/4 cup orange juice 1/4 cup boiling water 1 cup chopped dates 2 tablespoons melted shortening 1 tablespoon va n i l l a 1 beaten egg 2 cups sifted flour 1/4 teaspoons salt 1 teaspoon baking powder 1 cup sugar 1 cup chopped nuts 1 1/2 pound ground orange peel

Pour orange juice in bowl and add not water. Add beaten egg, shortening, dates and vanilla. Add dry ingredients which have been sifted together. Beat well and stir in chopped nuts and orange peel. Bake in loaf pan @ 350º for 2 hours or until a tooth- pick comes out clean. Don't overbake. Makes 5 small loaves (fill pans about 2/3 full).

Mark & Elaine Morgan Mark Morgan Family

16 Breads Pineapple Carrot Zucchini Bread

3 eggs 1 cup vegetable oil 2 cups sugar 2 teaspoons va n i l l a 2 cups grated zucchini 1 (8-oz.) can crushed pineapple, drained 3/4 cup grated carrots 3 cups flour 2 teaspoons soda 1/2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon cinnamon 3/4 teaspoon nutmeg 1 cup chopped nuts 1/2 cup raisins

Beat together eggs, oil, sugar and vanilla. Stir in grated zucchini, crushed pineapple and grated carrots. Mix together flour, soda, baking powder, salt, cinnamon and nutmeg. Add to wet ingredi- ents and stir until just moistened. Gently fold in nuts and raisins. Put into greased and floured loaf pan. Bake @ 350º for 45–55 minutes or until toothpick comes out clean.

Mark & Elaine Morgan Mark Morgan Family

Breads 17 Yorkshire Pudding

1 cup sifted flour 1/2 teaspoon salt 1 cup milk 2 eggs 1/4 cup hot beef drippings

Mix flour and salt together. Gradually add milk, beat- ing until smooth after each addition. Add eggs, one at a time, beating with rotary beater until smooth. Cover. Chill for 2 hours. Place into hot, shallow pan containing the beef drip- pings. Bake @ 425º for 25–30 minutes. Cut into squares and serve immediately with hot roast.

John & Carol Morgan John Morgan Family

18 Breads Buttermilk Cornbread

1 1/3 cup yellow cornmeal 2/3 cup flour 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 eggs 1 1/2 cup buttermilk 1 cup corn kernels

Heat oven to 425º. Grease 13” x 11” baking pan. In large bowl, sift together cornmeal, flour, sugar, baking powder, baking soda and salt. In small bowl, beat eggs with buttermilk. Add buttermilk and corn to the cornmeal mixture. Stir till just combined. Pour into baking pan. Bake in center of oven 10–14 minutes or until browned and tested done.

Peter & Michelle Morgan John Morgan Family

Breads 19 Cheesy French Bread

1 loaf French bread, cut length-wise 1 ounce butter, softened 1/2 cup mayonnaise 1/2 cup cheddar cheese, grated 2 green onions, chopped Garlic (to taste) Paprika & parsley to garnish

Mix together butter, mayonnaise and garlic. Spread of both halves of bread. Sprinkle cheese on top, then onions. Garnish with paprika and parsley. Broil until hot and bubbly.

Shelby Johnson Fenton Margie Deen Morgan Johnson Family

20 Breads Breakfast

Crepes Pop-Eye Pancakes Egg Casserole Caramel Pull-Apart Bread Cereal Mix Easy Orange Breakfast Rolls Andy’s Mountain Man Breakfast Belgian Waffles Whole Wheat Pancakes Scrambled Eggs German Pancakes Praline French Toast Casserole Homemade Syrup Granola Crepes

1 cup flour 1 cup milk 8 eggs 8 tablespoons wat e r 1 teaspoon va n i l l a butter cinnamon sugar

Mix flour and milk until smooth. Stir in eggs, water and vanilla. Heat medium fry pan and coat with Pam. Pour mix and roll until thin. Fill with filling when sides rise from pan.

Kirsten Freestone Wanda Morgan Beus Family

22 Breakfast Pop-Eye Pancakes

6 tablespoons margarine 7 eggs 1 cup flour 1 cup milk dash salt 1/2 cup cooked, crumbled bacon

Pre-heat oven to 400º. Melt margarine in 9” x 13” pan. Place remaining ingredients in blender and blend. Pour into pan. Bake 20–25 minutes. Serve with syrup, jam or powdered sugar.

Margy Johnson Wilde Margie Deen Morgan Johnson Family

Recipe the kids can make.

Breakfast 23 Egg Casserole

8 slices sandwich bread - no crust - cubed 4 eggs 1 pound link sausage 2 cups grated cheddar cheese 2 1/2 cups milk 1 can cream of mushroom soup with 1/2 cup milk

Place bread in 9” x 13” greased pan. Top with cheese. Brown sausage and drain; cut in thirds and place on cheese. Beat eggs with 2 1/4 cup milk until fluffy. Pour evenly over mixture. Refrigerate overnight. Dilute soup with 1/2 cup milk. Again, pour evenly over mixture. Bake @ 275º for 1 1/2 hours or until firmly set. Serve with fresh fruit and muffins.

Margy Johnson Wilde Margie Deen Morgan Johnson Family

24 Breakfast Caramel Pull-Apart Bread

24 Rhode’s frozen rolls (or 12 din- ner rolls & 6 cinnamon or orange rolls) 1 cup Brown Sugar 1/2 cup butter, melted 1/4 cup sugar 1/4 teaspoon cinnamon

Spray Bundt pan with Pam & arrange rolls evenly (2 dinner rolls & 1 roll). Sprinkle brown sugar over rolls. Pour butter over rolls & brown sugar. Mix together sugar & cinnamon & sprinkle over rolls & brown sugar. Optional: Add chopped pecans or frozen fruit (blueberries or blackberries). Cover with Pam-sprayed foil and place Bundt pan on top of cookie sheet to catch spills. Place in oven overnight (turn on oven light to help rolls rise). Remove pans and preheat oven to 350º. Bake 30– 40 minutes. Pull foil off last 5 minutes to brown top. Let cool for a few minutes or rolls will drop. Invert onto large plate to serve. While still warm, drizzle with package of frosting from the cinnamon or orange rolls.

Sam & Shawn Morgan John Morgan Family

Sam makes these every Saturday night for a fast easy Sunday Brunch. Breakfast 25 Cereal Mix

1 1/2 packages Golden Grahams cereal (13 oz box) 1/2 package Rice Chex cereal (12 oz. box) 1 cup slivered almonds 1 cup shredded coconut 1/2 cup butter 1 cup Karo syrup 1 cup sugar

Mix cereal, almonds & coconut. Boil butter, Karo syrup & sugar. Pour over cereal mixture. Spread on cookie sheet to cool.

Sam & Shawn Morgan John Morgan Family

26 Breakfast Easy Orange Breakfast Rolls

3 tubes Refrigerator biscuits 1 square butter 1 cup sugar 2 tablespoons orange juice concentrate 1 tablespoon shredded orange rind

Mix together butter, sugar, orange juice concen- trate, and shredded orange rind. Dip each roll into mixture. Place on end, side-by- side, in Bundt pan. Bake @ 325º for 45 minutes. Invert onto a large plate immediately. Serve while hot.

Austin Green John Morgan Family

Breakfast 27 Andy’s Mountain Man Breakfast

1/2–1 pound Bacon Hash browns Onion (Optional) 6–10 Eggs Shredded cheese (pepper jack)

Place bacon in Dutch oven. Cook it. Pull bacon out. Pour off some of the grease. Add hash browns. Warm them up and place bacon on hash browns for 10 minutes. Stir 'em up. Onion is optional. Crack 6–8 or 10 eggs on top of hash. Throw your lid back on. After 5 minutes, lift lid and add shredded cheese on top (Andy's choice is Pepper Jack). Put lid back on for a few and eat.

Andy & Amber Morgan John Morgan Family

28 Breakfast Belgian Waffles

1 2/3 cup flour 3 teaspoons baking powder 1 3/4 cup milk 1/2 cup oil 2 eggs, separated

Mix together flour, baking powder, milk and oil. Add 2 beaten egg yolks. Using a glass bowl, beat egg whites till stiff. Fold into batter with metal or wooden spoon. Makes 8–10 waffles.

Mary Morgan Burnett John Morgan Family

Breakfast 29 Whole Wheat Pancakes

3/4 cup whole kernel wheat 1 cup milk 2 eggs 1 teaspoon honey 2 tablespoons oil 3 teaspoons baking powder dash salt

In blender, mix together wheat and milk. Beat 4 min- utes on high speed. Turn to low and add eggs, honey, oil, baking powder and salt.

Mark & Elaine Morgan Mark Morgan Family

30 Breakfast Scrambled Eggs

oegs a litl bit ov chesu a litl bit av mlic str it up and you got scramid oegs.

Piper Morgan (6 years old) John Morgan Family

Breakfast 31 German Pancakes

6 eggs 1 cup milk 1 cup flour 1/2 teaspoon salt 1/4 cup butter 4 tablespoons olive oil touch of va n i l l a

Preheat oven to 450º. Melt butter in 9” x 13” pan. Whip eggs until thick and lemon colored (hand mixer works best). Add milk, flour, and salt; mix well. When butter is bubbly, slowly pour batter into cake pan. Bake 15–20 minutes on bottom shelf of oven.

Peter & Michelle Morgan John Morgan Family

32 Breakfast Praline French Toast Casserole

8 eggs 1 1/2 cups half -n- half 1/3 cup maple syrup 1/3 cup brown sugar 10–12 slices soft bread, 1” thick 1/2 cup butter 1/2 cup packed brown sugar 2/3 cup maple syrup 2 cups chopped pecans

Generously butter 9” x 13” casserole dish. In a bowl, stir together eggs, half -n- half, maple syrup and sugar. Place bread in casserole dish. Cover with egg mixture. Cover with plastic wrap and soak overnight. For the topping, melt butter; add sugar and maple syrup. Cook 2 minutes. Stir in pecans. Pour over bread. Bake 45–50 minutes. Cool 10 minutes before serving. Really good with whipped cream!

Jody Johnson Margie Deen Morgan Johnson Family

Breakfast 33 Homemade Syrup

1 1/2 cups cream 2 cups sugar 1 cup butter 1 teaspoon va n i l l a

In saucepan, stir together cream, sugar and butter. Heat until ready to boil. Add vanilla. Store in fridge. Warm before serving. Keeps for several months.

Kathie Averett Wanda Morgan Beus Family

34 Breakfast Granola

5 cups rolled oats or 5-grain granola 3/4 cup wheat germ 1 cup shredded coconut 3/4 cup sunflower seeds 1 1/2 cups nuts, chopped 1/2 cup sesame seeds 1/4–1/2 cup brown sugar 3/4 cup apple juice, water, or milk 3/4 cup oil 1/4 cup honey 1/4 cup molasses 3/4 teaspoon salt 1 teaspoon cinnamon 1 1/2 teaspoons va n i l l a

Mix together oats, wheat germ, coconut, sun- flower seeds, nuts and sesame seeds. Mix together and heat (but do not boil): brown sugar, apple juice (or water or milk), oil, honey, molasses, salt, cinnamon and vanilla. Add liquid ingredients to dry; mix thoroughly. Spread into two 9” x 13” pans or on cookie sheets. Bake @ 300º for 20–30 minutes. Cool. Add 2 C. raisins, chopped dates, or dried fruits. Store in a cool dry place. Use within 6 months. Makes 10 cups.

Shanna Christensen Golden Morgan Family Breakfast 35

Cakes

Eclair Cake Oatmeal Cake Crazy Chocolate Cake Southern Chocolate Sheet Cake Pineapple Cake Upside-Down Chip Cake Pop Cranberry Cake & Sauce Lemon Cake Yogurt Cake Snow Peak Frosting Carol’s Tahiti Banana Cake Applesauce Cake Boiled Raisin Cake Large Sunshine Cake Butter Cake Apple Fluff Cake Eclair Cake

1/2 cup butter 1 cup wat e r 1 1/4 cup flour 1/4 teaspoon salt 4 eggs 1 (8-oz.) package cream cheese 3 cups milk 2 small boxes French VAnilla instant pudding 1 (12-oz.) tub cool whip Hershey’s syrup

Melt butter and add water; heat to boiling. Add flour and salt; let cool slightly. Add eggs, beating until smooth after each addition. Spread onto large, greased cookie sheet. Bake @ 400º for 30 minutes. Cool. For Pudding: Whip milk slowly with cream cheese. Add pudding to milk mixture and beat. Spread onto cooled crust. Spread Cool Whip on pudding layer (save some to make decorative edge with icing decorator). Drizzle with Hershey’s syrup topping.

Brooke Beus Kap Wanda Morgan Beus Family

38 Cakes Oatmeal Cake

1 1/2 cups wat e r 1 cup oatmeal 1/2 cup shortening 1 cup white sugar 1 cup + 1/2 cup brown sugar 2 eggs 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 6 tablespoons butter 1/4 cup canned milk 1/2 teaspoon va n i l l a 1/2 cup coconut 1/2 cup pecans

Mix together water and oatmeal; let stand 20 minutes. Cream together water/oatmeal mixture, shortening, white sugar and 1 cup brown sugar. Add eggs, flour, baking soda, salt and cinnamon. Combine all in greased pan. Bake at 350º for 35 minutes. For Frosting: Melt butter and mix in remaining ingredients. Spread on cake while hot.

Rachel Morgan Lopez Golden Morgan Family

Cakes 39 Crazy Chocolate Cake

3 cups flour 2 cups sugar 2 teaspoons baking soda 1/3 cup cocoa 1 teaspoon salt 1/2 cup oil 2 cups wat e r 2 teaspoons va n i l l a 2 teaspoons vinegar

Mix dry ingredients and mix wet ingredients. Bake at 350º for 30–40 minutes.

Rachel Morgan Lopez Golden Morgan Family

On the day of Uncle Frank's funeral, my dad took me to where his grandpa and grandma are buried in the Kaysville Cemetery. He told me that his grandpa would always tell him "A trouble is an ounce, a trouble is a pound, a trouble is what you make it. It isn't the fact that you are hurt the most but really how you take it." I thought that was an appropriate piece of wisdom from Great Grandpa Morgan on that day. -- Rachel Morgan Lopez

40 Cakes Southern Chocolate Sheet Cake

2 cups Sugar 2 cups flour 1 teaspoon baking soda 2 squares squares margarine 4 tablespoons cocoa 1 cup wat e r 1/2 cup buttermilk/yogurt 1 teaspoon va n i l l a 2 eggs

Combine sugar, flour & baking soda. Set aside. In saucepan, bring margarine, cocoa & water to boil. Pour over sugar mixture. Pour into greased & floured jelly roll pan. Bake @ 350º for 20 min- utes. Frost while still hot (frosting below).

1 square margarine 4 tablespoons cocoa 6 tablespoons buttermilk 1 box powdered sugar 1 teaspoon va n i l l a 1 cup chopped nuts

Bring margarine, cocoa and buttermilk to rapid boil; remove from heat. Add powdered sugar, vanilla, and chopped nuts.

Nathan & Karen Morgan John Morgan Family

Cakes 41 Pineapple Cake

1 box yellow cake mix 1 package instant vanilla pudding 1 large can crushed pineapple, drained 1 (8-oz.) package cream cheese, softened 1 1/8 cup milk 1 large tub cool whip

Bake cake in 9” x 13” pan. Cool. Combine pudding, cream cheese and milk. Spread over cake. Spread pineapple over cake, then Cool Whip. Refrigerate.

Margy Johnson Wilde Margie Deen Morgan Johnson Family

42 Cakes Upside-Down Chip Cake

3 tablespoons butter 1/2 cup brown sugar 4 teaspoons wat e r 1/2 cup coconut 1 cup flour 2/3 cup sugar 1 cup unsweetened cocoa 1/4 cup brown sugar 2 teaspoons baking powder 1/2 cup milk 1/4 cup + 3 tbs butter 2 eggs 1 teaspoon va n i l l a 3/4 cup mini chocolate chips

Melt 3 tbs. butter in 9” x 1 1/2” round baking pan. Stir in 1/2 c. brown sugar and water. Sprinkle coco- nut in pan. Set aside. Stir together flour, sugar, cocoa powder, 1/4 c. brown sugar and baking powder. Add milk, 1/4 c. butter, eggs and vanilla. Beat on low speed until combined. Beat on medium speed 1 min. Stir in 1/2 c. chocolate chips. Spread batter into prepared pan. Bake @ 350º for 40–45 min. or until center feels firm when lightly touched. Cool 5 min. Loosen sides. Put onto plate. Sprinkle with remaining chocolate chips. Let stand 1/2 hr. Serve warm. A 12 oz. bag of chocolate chips in enough for 2 cakes.

Thomas & Kay Morgan John Morgan Family Cakes 43 Pop Cranberry Cake & Sauce

3 tablespoons butter 1 cup evaporated milk 1 cup sugar 2 cups flour 1 tablespoon baking powder 1 teaspoon salt 2 cups cranberries

Combine above ingredients. Bake in 9” x 9” pan @ 350º for 30 minutes. Cover with sauce (below).

3/4 pound butter 3/4 cup evaporated milk 3/4 cup heavy cream 3 cups sugar

Bring above ingredients to boil, stirring constantly. Then let sit.

Sam & Shawn Morgan John Morgan Family

44 Cakes Lemon Cake

1 box lemon cake mix 1 (13-oz.) box lemon jell-o 2 lemons (juice only) 1 cup powdered sugar

Prepare cake mix as directed. Add lemon JELL-O. Bake in greased 9” x 13” pan, as directed. When baked, poke holes with a fork on the top of the cake. Make glaze with juice of lemons and powdered sugar. Pour over cake so glaze soaks into cake.

Ellison Morgan Green John Morgan Family

Cakes 45 Yogurt Cake

1 box white cake mix 16 ounces yogurt 1 (8-oz.) tub Cool Whip

Prepare cake mix as directed. Slowly stir in 8 ounces yogurt (blueberry or boysenberry work well). Pour mix into greased 9” x 13” pan. Bake @ 350º for 30–35 minutes. Chill in refrigerator 4 hours. Stir Cool Whip with remaining 8 ounces yogurt (same flavor) to frost cake. Store in refrigerator.

Ellison Morgan Green John Morgan Family

46 Cakes Snow Peak Frosting

3/4 cup karo syrup (light) 2 egg whites pinch salt 1 teaspoon va n i l l a

Beat egg whites until stiff, but not dry. Add salt. Heat syrup to boil. Add egg whites slowly while beating. Frosting should be fluffy and stand in peaks. Add vanilla or any coloring desired.

John & Carol Morgan John Morgan Family

Served traditionally on Angel Food cakes for almost all our birthdays.

Cakes 47 Carol’s Tahiti Banana Cake

1 1/2 cup sugar 1 cup brown sugar 3 tablespoons butter 3 eggs 4 tablespoons evaporated milk 4 tablespoons wat e r 2 cups very ripe mashed bananas 2 cups flour & 1 1/2 tbs baking powder (OR 2 Cups self-rising flour) 2 teaspoons baking soda 2 teaspoons va n i l l a powdered sugar

Combine all ingredients. Bake @ 350º for 45 minutes in a 9” x 13” pan. Sprinkle top with powdered sugar.

John & Carol Morgan John Morgan Family

48 Cakes Applesauce Cake

2 1/2 cups sifted flour 2 cups sugar (less 1/4 Cup if sweetened applesauce) 1 1/2 teaspoons salt 1 1/2 teaspoons baking soda 1/4 teaspoon baking powder 3/4 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon allspice 1/2 cup shortening 1/2 cup wat e r 2 eggs 1 1/2 cups unsweetened applesauce 1/2 cup chopped nuts 1 cup seedless raisins, chopped

Stir first 8 ingredients into mixing bowl. Add shortening, water and applesauce. Beat 2 min- utes. Add eggs and beat. Fold in nuts and raisins. Bake @ 350º for 1 hour or until done. Makes 9” x 13” pan or Bundt pan. Frost and/or serve with ice cream.

Mark & Elaine Morgan Mark Morgan Family

Cakes 49 Boiled Raisin Cake

1 package golden raisins 2 cups hot water 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice 1/2 teaspoon cloves 1/4 teaspoon salt 2 teaspoons soda 2 eggs, well-beaten 1 cup shortening 1 1/2 cups sugar 2 cups flour

Bring raisins and hot water to a boil. Add cinnamon, nutmeg, allspice, cloves and salt. Add soda, eggs, shortening, sugar and flour. Add walnuts and candied fruit for the holidays. Bake @ 350º for 1 to 1 1/2 hours.

Grandma Essie Morgan

Grandma used to like to wear Shelton Stroller dresses from ZCMI.

50 Cakes Large Sunshine Cake

9 eggs (chicken or turkey eggs) 1 1/2 cups sugar 1 1/2 cups sifted cake flour 1/2 teaspoon Salt 1 teaspoon cream of tartar 1 teaspoon orange extract 1 teaspoon lemon extract

Separate eggs. Beat egg whites stiff—but not dry—with salt and cream of tartar in large bowl. Using speed #7, add sugar gradually. Beat yolks in small bowl with flavorings on speed #3. Add yolk to egg white mixture using speed #1. Add flour, beating only enough to thor- oughly combine. Pour into ungreased tube pan. Place in cold oven. Set heat to 325º and bake 1 hour 20 min- utes. Take from oven and let cool 1 hour before removing from pan.

Prudence Morgan Golden Morgan Family

Makoff's, in Salt Lake City, used to store grandma’s mink coat during the summer.

Cakes 51 Butter Cake

2/3 cup sugar 1/4 cup shortening 1/4 teaspoon va n i l l a 1 egg 1 1/2 cups flour 1/2 cup milk 2 teaspoons baking powder

Cream shortening and sugar. Add unbeaten egg. Add flavoring. Beat thoroughly. Sift flour, measure, and sift with salt and baking pow- der. Add alternately with milk to creamed sugar and shortening. Pour into well-oiled loaf pan. Bake at 375º for 35 min- utes.

Prudence Morgan Golden Morgan Family

52 Cakes Apple Fluff Cake

cake 1 cup sugar 1/2 cup shortening 1 egg 2 cups apples, grated 1 1/2 cups flour 1/2 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon baking soda

topping 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/2 cup walnuts

Mix cake ingredients well. Top with topping ingredients. Bake @ 350º for 1 hour.

Francis Adams Golden Morgan Family

Cakes 53

Casseroles

Tater Tot Casserole Taco Casserole Chinese Noodle Casserole Chile Relleno Casserole Broccoli Casserole Zucchini Casserole Nacho Casserole Tater Tot Casserole

1 pound Hamburger, cooked 1 can cream mushroom soup 1 can cream chicken soup 1 can wat e r 1 can milk Frozen peas frozen carrots tater tots

Mix together all except tater tots. Put in 9” x13” dish. Layer tater tots on top. Bake at 350º for 30 minutes.

Dena Beus Moffit Wanda Morgan Beus Family

56 Casseroles Taco Casserole

1 cup salsa 1/2 cup milk 1 can tomato soup 1 pound Hamburger 4 Tortillas Cheese

Brown and drain hamburger. Add salsa, milk and soup. Slice tortillas into squares place in cas- serole dish. Bake at 350º for 30 minutes and cheese last 10 minutes.

Mindy Beus Jacobsen Wanda Morgan Beus Family

Casseroles 57 Chinese Noodle Casserole

2 cups cooked chicken, diced 1 can cream of chicken soup 2 tablespoons soy sauce 1 cup diced celery 1/2 cup wat e r 1/2 cup diced onions 1 can Chinese noodles

Combine all ingredients except noodles; pour over Chinese noodles in a greased 2-quart casserole dish. Sprinkle top with 1/2 cup sliced almonds. Bake @ 350º for 30–35 minutes.

Margie Johnson Wilde Margie Deen Morgan Johnson Family

58 Casseroles Chile Relleno Casserole

1 pound jack cheese, grated 1 pound longhorn cheese, grated 1 can milk 4 eggs 4 tablespoons flour 1 small can green chilies 1 cup chili sauce, tomato sauce, taco sauce, or salsa

Layer cheese, chiles and cheese. Make sauce mixture from milk, eggs and flour; pour over top. Bake @350º for 45 minutes. Pour over casserole chili sauce, tomato sauce, taco sauce or salsa. Return to oven for 15 minutes.

Thomas & Kay Morgan John Morgan Family

Grandma Morgan bleached the product name from the feed sacks to use as dish towels and also to cover the furniture and carpet going into the living to always keep it clean and new.

Casseroles 59 Broccoli Casserole

2 packages frozen chopped broccoli 3 cups cooked diced chicken 3 cans cream of chicken soup 1/2 cup bread crumbs 1/2 teaspoon curry powder 1 cup mayonnaise 2 tablespoons lemon juice 2 tablespoons melted butter

Cook broccoli; drain well. Arrange in bottom of 9” x 13” pan. Cover with chicken. Combine soup, lemon juice, mayonnaise and curry; stir well to blend. Pour over chicken. Combine bread crumbs and butter. Put over mixture. Bake @350º for 30 minutes. Sprinkle with grated cheese. Cook 5 more minutes or until cheese is melted.

Andy & Amber Morgan John Morgan Family

Grandma Morgan told about stirring big kettles of apple butter with a wooden paddle over an open fire outside their home in Missouri. She usually had a bowl on her table to eat on bread.

60 Casseroles Zucchini Casserole

10 small zucchini, sliced 8 carrots, sliced 1 large onion, chopped 1 package stuffing mix 2 cans cream of chicken soup 1 pound hamburger 1 cup grated cheese 1 cup celery

Prepare stuffing mix as directed. Place in bottom of 9” x 13” pan. Brown hamburger with onion; drain. Add as next layer. Cook carrots, celery and zucchini until tender. Add as next layer. Mix soup with 1 can water and pour over veggies. Top with cheese. Bake @ 350º for 30 minutes.

Mary Morgan Burnett John Morgan Family

Casseroles 61 Nacho Casserole

1 pound ground beef 2 cans refried beans 3–4 cups monterey jack cheese, grated 1/2 cup (1 bunch) green onions, chopped 2 cups sour cream 1 large onion, chopped 3 (8-ounce) cans chopped green chiles 1 cup salsa 1 can sliced black olives tomatoes, diced avocado (optional)

Brown meat and onions. Spray 9” x 13” pan with Pam. Spread beans on bottom of pan. Layer with meat mixture, cheese and salsa. Bake @ 325º until bubbly. Top with remaining ingre- dients. Serve with tortilla chips.

Nichole Johnson Player Margie Deen Morgan Johnson Family

When ever Uncle Doc (Grandma Morgan's brother) & Aunt Alice would visit, light corn syrup was served over the pancakes.

62 Casseroles Cookies

Chocolate Chip Cookies G’ma’s Pumpkin Chocolate Chip Cookies Mrs. Field’s Cookies Mrs. Field’s Chocolate Chip Cookies Chocolate Chocolate Chip Cookies Oreo’s Minty or Almond Cream Wafers Best Darn Chocolate Chip Cookies Aunt Margaret’s Cookies Chocolate Cherry Cookies Vanilla Milk Chip Oatmeal Cookies Old-Fashioned Gingersnaps Meringue Raspberry Cookies Criss-Cross Peanut Butter Cookies Sugar Cookies Chocolate Snowball Cookies Chocolate Chip Cookies Pineapple Cookies Pumpkin Cookies Soft Oreo Cookies Sour Cream Sugar Cookies Buttercream Frosting Chocolate Chip Cookies

1 1/2 cups brown sugar 1 1/2 cups sugar 2 cups shortening 1 1/2 cups margarine 4 eggs 2 teaspoons va n i l l a 5 cups flour 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons salt 2 cups semi sweet chocolate chips

Mix together sugars. Add shortening and margarine; blend well. Add eggs and vanilla; cream. Add flour, baking soda, baking powder, and salt. Stir in choco- late chips. Bake at 350º for 10 minutes.

Eden Morgan Mark Morgan Family

64 Cookies G’ma’s Pumpkin Chocolate Chip Cookies

2 eggs 1 cup vegetable oil 2 teaspoons va n i l l a 4 cups flour 4 teaspoons baking powder 1 teaspoon salt 2 teaspoons soda 1 (16-ounce) can pumpkin 2 teaspoons milk 2 cups sugar 2 teaspoons cinnamon 1 (10-ounce) bag chocolate chips 1 cup walnuts

Beat eggs; set aside. Combine vegetable oil, pumpkin, milk and vanilla. Add eggs and blend well. Add dry ingredients, chips and nuts. Bake at 365º for 10 minutes on a greased cookie sheet. About 1 tablespoon drops.

June Brown, Eden Morgan’s Grandma Mark Morgan Family

Cookies 65 Mrs. Field’s Cookies

2 cups pa ck ed b ro w n s ug ar 1 cup sugar 2 cups Margarine 3 eggs 2 tablespoons va n i l l a 1 teaspoon salt 1 1/2 teaspoons baking Soda 6 cups flour (or 4 cups flour + 2 cups oats) 1 package Milk chocolate chips 1 cup chopped nuts (optional) 2 cups raisins (Optional)

Beat together brown sugar, sugar, margarine, eggs, vanilla, and salt. Add baking soda (dissolved in 1 1/2 teaspoons water). Change beaters. Gradually add flour. Stir in chocolate chips. If desired, add nuts and raisins. Bake @ 350º for 8–10 minutes. Makes 5 dozen.

Amy Beus Wanda Morgan Beus Family

66 Cookies Mrs. Field’s Chocolate Chip Cookies

1 cup butter, softened 1/2 cup granulated sugar 1 1/2 cups packed brown sugar 2 eggs 2 1/2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 3/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 (12-oz.) bags semisweet chocolate chips

Preheat oven to 350º. In a large mixing bowl, cream together butter, sugars, eggs and vanilla. In another bowl, mix together flour, salt, baking powder and baking soda. Combine wet and dry ingredients. Stir in chocolate chips. Place golf ball-sized dough portions 2 inches apart on ungreased cookie sheet. Bake 9–10 minutes or just until edges are light brown.

Rachel Morgan Lopez Golden Morgan Family

Cookies 67 Chocolate Chocolate Chip Cookies

2 1/4 cups flour 1 teaspoon salt 1 teaspoon baking soda 2 sticks butter, softened 1 cup granulated sugar 1 cup pa ck ed b ro w n s ug ar 2 large eggs, beaten 1 tablespoon va n i l l a 1/2 cup unsweetened cocoa 2 cups chocolate chips or 2 Hershey's chocolate bars (chopped) or M&M's 1 cup chopped walnuts

Preheat oven to 375º. In a small bowl, stir together flour, salt and baking soda. In a large bowl, stir together butter, sugars, eggs, vanilla and cocoa. Gradually stir flour into but- ter mixture and mix until combined. Stir in chocolate chips and walnuts. For cookies: Drop dough by tablespoonfuls onto greased sheets and bake about 10 minutes For bars: Pat dough into 9”-square baking pan and bake 20–25 minutes. Cut into squares when cooled.

Jon Wadsworth Golden Morgan Family

68 Cookies Oreo’s

1 box Devil's food cake mix 2 eggs 1/2 cup vegetable oil 1 tub Frosting

Mix together cake mix, eggs and vegetable oil. Form dough into balls. Place on cookie sheet and bake 8–11 minutes at 350º. Let cookies cool. Frost one cookie with tub frosting and place another cookie on top.

Rachel Morgan Lopez Golden Morgan Family

A few months ago, Grandma (Prudence) Morgan and I spent the day shopping. While we were driving around and chatting, Grandma told me how much she loved and appreciated her father-in-law. She told me about his beautiful gardens and how he always willingly helped her. I don't remember her exact words in our conversation, but I do remember the feeling I got for how grateful she was for him and their close relationship. -- Rachel Morgan Lopez

Cookies 69 Minty or Almond Cream Wafers

1 cup + 1/2 cup butter, softened 2 cups all-purpose flour 1/3 cup evaporated milk granulated sugar 1 teaspoon va n i l l a 2 1/3 cups sifted powdered sugar 1/4 teaspoon peppermint or almond extract Food coloring

AKA: Buttery Shower Cookies In a large mixing bowl, beat 1 cup butter on medium to high speed for 30 seconds. Beat in flour and evap- orated milk. Form into ball. Cover; chill 2 hours till firm. Preheat oven to 375º. On a lightly floured surface, roll dough 1/8” thick. Cut with a 1 1/2” round cookie cut- ter. Place on ungreased cookie sheet; sprinkle with sugar. Prick each round 3 times with a fork. Bake 7–9 minutes or until lightly browned. Remove and cool on wire rack. In a large mixing bowl, beat 1/2 cup butter on medium to high speed (30 seconds). Add vanilla. Gradually add powdered sugar, beating until smooth and creamy. Beat in peppermint or almond extract, if desired. Tint with food coloring. Generously spread frosting on bottom of half of the wafers. Top with remaining wafers.

Rachel Morgan Lopez Golden Morgan Family 70 Cookies Best Darn Chocolate Chip Cookies

1 pound butter 2 cups sugar 2 cups brown sugar 4 large eggs, beaten 2 tablespoons va n i l l a 2 tablespoons baking powder 2 tablespoons soda 5 cups flour 3 cups oatmeal 1 (12-oz.) package chocolate chips 3 cups chopped nuts

Mix all ingredients together in large container. Chill dough for at least 1 hour. Spoon onto cookie sheet. Bake @ 300º for 23 minutes.

David & Cindy Wilde Margie Deen Morgan Johnson Family

Cookies 71 Aunt Margaret’s Cookies

4 squares chocolate 1/4 cup oil 2 cups sugar 4 eggs 2 tablespoons va n i l l a 2 1/3 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup Powdered sugar

Melt chocolate and blend with oil and sugar. Add eggs one at a time & beat well after each. Add vanilla. Add dry ingredients. Chill overnight. Shape into small balls & roll in powdered sugar. Bake on greased cookie sheet @ 350º for 10–12 minutes.

Thomas & Kay Morgan John Morgan Family

72 Cookies Chocolate Cherry Cookies

1 1/2 cup flour 1/2 cup cocoa powder 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup butter 1 cup sugar 1 egg 1 1/2 teaspoons va n i l l a 1 (10-oz.) bottle cherries (plus 4 teaspoons juice) 1 (6-oz.) package chocolate chips 1/2 cup Eagle brand milk

Beat butter & sugar until fluffy. Add egg & vanilla; beat. Add dry ingredients; beat until well- blended. Make 1" balls and place on ungreased cookie sheet. Press one cherry in center of each cookie. Melt chocolate chips and Eagle milk. Add 4 tea- spoons cherry juice. Spread over top of each cookie. Bake @ 350º for 10 minutes.

Thomas & Kay Morgan John Morgan Family

Cookies 73 Vanilla Milk Chip Oatmeal Cookies

2 1/4 cup unsifted Flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup Butter 3/4 cup sugar 3/4 cup brown sugar (packed firm) 2 large eggs 1 teaspoon va n i l l a 2 cups Choc-av-vint vanilla chips (Guit- tard) 1 1/2 cups quick cooking rolled oats 1 cup craisins

Cream together butter and sugars. Add eggs & vanilla. Add dry ingredients. Combine and drop by spoonful onto ungreased cookie sheet. Bake @ 375º for 8–10 minutes.

Caitlin Morgan John Morgan Family

Caitlin Morgan loves to make these especially for her Dad, Sam.

74 Cookies Old-Fashioned Gingersnaps

3/4 cup butter 1 cup sugar 1 egg 1/4 cup molasses 2 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ginger 3/4 teaspoons cinnamon 1/4 teaspoon ground cloves

Cream together butter and sugar. Add other ingre- dients. Roll dough into balls. Roll balls in sugar. Place on ungreased baking sheet. Bake @ 350º for 8–10 minutes. Serve with “Pumpkin Pie Dip” (below) or "Pumpkin Pie Dip" on page 139.

1 (8-oz.) package cream cheese, softened 2 cups powdered sugar 1/2 can pumpkin pie mix (not just pumpkin) 1 teaspoon cinnamon 1/2 teaspoon ginger

Combine. Chill. Serve with Gingersnaps (above).

Morgan Ann Green Parkinson John Morgan Family

Cookies 75 Meringue Raspberry Cookies

3 egg whites (room temperature) 1/8 teaspoon salt 3 1/2 tablespoons raspberry JELL-O 3/4 cup sugar

Beat together egg white and salt until foamy. Keep beating and add raspberry JELL-O and sugar, adding one tablespoon at a time until stiff peaks form. Pre-heat oven to 250º. Drop by spoonfuls onto paper-lined cookie sheet, quite close together. Cook 25 minutes. Turn off oven and leave cookies in for another 20 minutes.

Peter & Michelle Morgan John Morgan Family

Grandpa Morgan built a fish pond off the back porch in the flower garden. During the summer, he would put large gold fish in the pond.

76 Cookies Criss-Cross Peanut Butter Cookies

1 cup shortening 1 cup sugar 1 cup brown sugar 2 eggs, well beaten 3 cups flour 1 1/2 teaspoons soda 1/2 teaspoon salt 1 teaspoon va n i l l a 1 cup peanut butter

Cream together shortening and sugars. Add eggs. Sift flour, soda and salt. Combine all ingre- dients. Stir in vanilla and peanut butter last. Roll into balls and place 3/4" to 1" apart. Press with fork tines both ways on cookie. Bake @ 400º for 5–10 minutes.

Peter & Michelle Morgan John Morgan Family

Cookies 77 Sugar Cookies

1/2 pound butter 2 eggs 1 teaspoon almond flavoring 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 3 cups flour

Combine butter and sugar. Add eggs and almond flavoring. Add dry ingredients. Refrigerate 1–2 hours. Roll out. Cut with cookie cutter. Keep remainder refrigerated. Bake @ 400º for 4–5 minutes only! Frost with frosting (recipe below).

1/4 cup butter 1 teaspoon va n i l l a 1/2 teaspoon salt 1 pound powdered sugar 1/3 to 1/2 cup milk 6 tablespoons Cocoa (optional) 1 teaspoon Almond flavoring (optional) food coloring (optional)

Blend all ingredients. Adjust milk for desired consis- tency.

Andy & Amber Morgan John Morgan Family

78 Cookies Chocolate Snowball Cookies

1/2 cup shortening 1 2/3 cup sugar 2 teaspoons va n i l l a 2 eggs, beaten 2 ounces semi-sweet chocolate, melted (or 1/2 Cup cocoa) 2 cups flour 2 teaspoons salt 1/3 cup milk

Cream together shortening, sugar and vanilla. Combine remaining ingredients. Chill 2–3 hours. Roll dough into balls. Roll balls in powdered sugar. Bake @ 350º for 8–10 minutes. Do not overbake.

Mary Morgan Burnett John Morgan Family

Cookies 79 Chocolate Chip Cookies

2/3 cup shortening 2/3 cup butter, softened 2 cups sugar 1 cup brown sugar, packed 2 eggs 2 teaspoons va n i l l a 3 cups flour 1 teaspoon salt 1 teaspoon soda 1 cup chopped nuts 2 (6-oz.) packages chocolate chips

Mix together shortening, butter, sugars, eggs and vanilla. Set aside. Mix together flour, soda and salt. Combine all ingredients. Bake @ 375º for 8–10 min.

Mary Morgan Burnett John Morgan Family

80 Cookies Pineapple Cookies

2 cups flour 1 teaspoon baking powder 1 teaspoon soda 1 teaspoon salt 1/2 cup shortening 1 cup brown sugar 1 egg 1/2 teaspoon va n i l l a 1/2 cup crushed pineapple, drained 1/2 cup coconut 1/2 cup chopped nuts

Sift together flour, baking powder, soda, and salt. In a separate bowl, beat together shortening, sugar, egg and vanilla. Combine pineapple, coconut and nuts. Add to egg and sugar mix- ture, then add to dry ingredients. Bake @ 375º till lightly brown. Save some juice for frosting.

Mark & Elaine Morgan Mark Morgan Family

Cookies 81 Pumpkin Cookies

1 box spice cake mix 1 (15-oz.) can pumpkin 1/2 cup chocolate chips

Mix together all ingredients. Bake @ 350º for 13 min- utes.

Sydney Morgan (10 years old) John Morgan Family

82 Cookies Soft Oreo Cookies

2 packages devil’s food cake mix 4 eggs 2 teaspoons vanilla, separated 1 1/2 cups shortening 1 (8-oz.) package cream cheese 1/2 cube butter 4 cups powdered sugar

Cream together eggs, shortening and 1 tea- spoon vanilla. Add cake mixes; mix well (dough will be thick). Roll into balls the size of quarters. Bake on an ungreased cookie sheet 9 minutes (they will appear not done). Cool on cookie sheet before removing. For filling, cream together 1 teaspoon vanilla, cream cheese and butter. Add powdered sugar; mix until creamy. Spread filling between cookie, sandwich-style. Yummy!

Shelby Johnson Fenton Margie Deen Morgan Johnson Family

Cookies 83 Sour Cream Sugar Cookies

1/2 cup shortening 1 cup sugar 1 egg 1 tablespoon va n i l l a 2 2/3 cups flour 1 tablespoon baking powder 1/2 tablespoon baking soda 1/2 tablespoon salt 1/4 tablespoon Nutmeg 1/2 cup sour cream

Mix first four ingredients together until smooth con- sistency. In a separate bowl, stir together dry ingredi- ents. Add dry ingredients—alternating with sour cream—to butter/sugar mixture, maintaining a smooth consistency. Roll out on a smooth surface, using flour to keep the dough from sticking to the counter and rolling pin. Use cookie cutters to press desired shapes. Place on greased cookie sheet. Bake at 425º for 8–10 minutes. You do not want the cookies to turn brown. The cookie should rise to double the size. Cool on cooling rack. Decorate with butter cream frosting, if desired (facing page). Makes 2 dozen 2" cookies.

Jayne Wilde Gonzales Margie Deen Morgan Johnson Family 84 Cookies Buttercream Frosting

1 cube butter or margarine (softened) 1 box powdered sugar 1 capful almond extract pinch salt 1 tablespoon milk

Mix all ingredients together. Add additional milk to obtain a smooth consistency. Add food color- ing for desired color.

Jayne Wilde Gonzales Margie Deen Morgan Johnson Family

Cookies 85

Crafts

Gingerbread House Play Dough Gingerbread House

1/2 cup shortening 1/2 cup sugar 1/2 cup molasses 2 tablespoons cold water 2 2/3 cup flour 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon salt

Cream shortening, sugar, molasses & cold water. Sift flour, ginger, cinnamon & salt. Mix all together well— will be stiff. Chill at least 1 hour. Grease mold with spray. Press into mold. Bake @ 350º for 25 minutes. Bake one day ahead of assembling.

3 egg whites, room temperature 3/4 teaspoon cream of tartar 1 pound powdered sugar

Combine all ingredient. Mix on high 7–10 minutes. Beat well until very stiff. Store at room temperature. One batch of frosting is enough for two houses.

Thomas & Kay Morgan John Morgan Family

88 Crafts Play Dough

1 cup flour 1/2 cup salt 1/2 cup wat e r 1 tablespoon oil 1 tablespoon cream of tarter food coloring

Mix dry ingredients. Add oil, water and food col- oring. Cook over medium heat, stirring con- stantly, until it reaches consistency of mashed potatoes. Remove from heat. Let cool. Have fun!!

Jordan Player (5 years old) Margie Deen Morgan Johnson Family

Crafts 89

Desserts

Brownies Snicker’s Salad Microwave Carmel Corn Peanut Butter Roll-up 3-Layered Raspberry Dessert Cinnamon Rolls Caramel Corn Rice Pudding Cold & Crunchy Dessert Oatmeal Carmel Apple Yam Delight Spudnuts Applesauce Morgan’s Beaumont Inn Corn Pudding Almond Bars Fruit Cobbler Parkinson Frozen Fruit Salad Peaches & Cream JELL-O Salad Kaelynne’s Special Dessert Grandpa Morgan’s Bread & Milk Emma Johnson’s Butter Toffee Puffed Rice (or Puffed Wheat Balls) Hot Caramel Pears Cherry Set Pudding Fudge Orange Bowknots Rice Pudding Lemon Bars Krazy Krunch Pineapple & Orange JELL-O Molasses Taffy Brownies

1 cup butter or margarine melted 4 eggs 2 teaspoons va n i l l a 1 1/2 cups cups flour 2 cups sugar 1/2 teaspoon salt 1/2 cup cocoa 1/2 cup nuts

Mix together butter, eggs and vanilla. In a separate bowl, stir together flour, sugar, salt, cocoa and nuts. Add to butter mixture. Grease and powdered sugar a 9” x 9” pan. Bake at 350º for 20–30 minutes (less time for chewy brown- ies).

Emma Morgan Mark Morgan Family

92 Desserts Snicker’s Salad

4–5 Snicker’s candy bars 8–10 Golden delicious apples 1 (8-ounce) tub Cool Whip (I like to use real whip cream)

Freeze Snicker’s bars until frozen solid. Cut apples into bite-size pieces. Crush Snicker’s bars into small bite-size pieces. Mix apples & Snicker’s with Cool Whip. Serve.

Cyndi Beus Costley Wanda Morgan Beus Family

Desserts 93 Microwave Carmel Corn

2 bags microwave popcorn 3 tablespoons corn syrup 1 cube margarine 1/2 cup brown sugar 1/4 teaspoon baking soda

Prepare microwave popcorn as directed. Remove un- popped corn. Mix together corn syrup, margarine and brown sugar. Microwave 3 minutes on high, stirring once. Add soda. Microwave 30 seconds. Pour over pop- corn.

Jennifer Beus Willis Wanda Morgan Beus Family

94 Desserts Peanut Butter Roll-up

1 slice bread Banana Peanut butter

Spread peanut butter over bread. Place banana on bread and roll up.

William Wadsworth Golden Morgan Family

Desserts 95 3-Layered Raspberry Dessert

Bottom layer 2 cups crushed pretzels 1 tablespoon Sugar 1 cube margarine

Middle layer 1 (8-oz.) package cream cheese 2 cups sugar 1 (8-oz.) tub cool whip

Top layer 1 package raspberry JELL-O 1 small can crushed pineapple, drained 1 package frozen raspberries

Mix bottom layer. Spread evenly in a 9” x 13” pan. Bake at 400º for 7 minutes. Put middle layer on top of bottom layer after bottom layer is cooled. Mix JELL-O with 2 cups boiling water. Stir in pineap- ple and raspberries. Refrigerate.

Vicki Christensen Golden Morgan Family

96 Desserts Cinnamon Rolls

1/2 cup sugar 1/2 cup butter 2 teaspoons salt 3 eggs eggs 2 tablespoons yeast 1 1/2 cup wa r m wat e r 5–6 cups flour butter, melted sugar cinnamon raisins

In a large bowl, cream together sugar, butter and salt. Add eggs. Set aside. In a separate bowl, dissolve yeast in warm water. Let sit 5 minutes. Add to sugar mixture. Add flour to desired consistency. Knead 10 times. Let rise till double. Roll out 1/2" thick. Spread with melted butter, sugar, cinnamon and raisins. Roll-up; slice with floss. Bake on greased cookie sheet 400º for 12 minutes.

Vicki Christensen Golden Morgan Family

Desserts 97 Caramel Corn

8 cups popped corn 1/2 cup brown sugar (dark is best) 1/4 cup margarine 2 tablespoons White Corn Syrup 1/4 teaspoon salt 1/4 teaspoon baking soda

Combine brown sugar, corn syrup and salt. Micro- wave in at least a 4 cup-size bowl for 2 minutes. Stir. Microwave 1 minute more. Add baking soda. Stir till foamy. Pour over popcorn while stirring. Mix well.

Vicki Christensen Golden Morgan Family

98 Desserts Rice Pudding

1 cup BOILING WATER 1/2 cup LONG GRAIN RICE dash SALT 4 cups MILK 4 tablespoons BUTTER 2 BEATEN EGGS 1/2 cup SUGAR 1/2 cup RAISINS 1/2 teaspoon VA N I L L A 1/2 teaspoon LEMON EXTRACT

Cook first 3 ingredients for 7 minutes. Add milk and butter; simmer covered for about 1 hour 15 minutes. Combine other remaining ingredients and blend into rice mixture and cook a few more minutes.

Nathan & Karen Morgan John Morgan Family

Grandpa Morgan always had a bowl of candy for the grandchildren on the bottom shelf in the kitchen cupboard. They were chocolates with soft pink, orange or pale green fillings.

Desserts 99 Cold & Crunchy Dessert

2 1/2 rice crispies 1 cup chopped nuts 3/4 cup brown sugar 1 bottle caramel topping 1 cup shredded coconut 1 square margarine, melted 1/2 gallon ice cream

Combine rice crispies, coconut, nuts and melted mar- garine. Place on cookie sheet. Toast @ 300º for 30 minutes. Add brown sugar. Stir to blend. Remove half of mixture and pat onto bottom of 9” x 13” pan. Spread with softened ice cream. Sprinkle remaining mixture over ice cream. Freeze. Serve with caramel topping.

Margy Johnson Wilde Margie Deen Morgan Johnson Family

Grandpa Morgan usually wore striped bib overalls and a long sleeve shirt.

100 Desserts Oatmeal Carmel

1 cup flour 1 cup oats 3/4 cup brown sugar 1/2 teaspoon salt 3/4 teaspoon butter, melted 1 (6-ounce) bag milk chocolate chips 1/2 cup chopped pecan 1 small bottle mrs. richard's butterscotch caramel fudge topping 3 tablespoons flour

Combine first 5 ingredients. Place 1/2 of mixture in 9” x 13” pan. Bake @ 350º for 10 minutes. Stir together remaining ingredients. Pour over crumb mixture. Top with remaining crumbs. Bake @ 350º for 15–20 minutes.

David & Cindy Wilde Margie Deen Morgan Johnson Family

Desserts 101 Apple Yam Delight

1 (16-oz.) can yams, cut into bite-size pieces 2 (15-oz.) can apple pie filling 1 tablespoons pumpkin pie spice 3/4 cups dark brown sugar 1/2 cup flour 3/4 cup instant rolled oats 1/3 cup butter

Combine first 3 ingredients into large casserole dish. Cut butter into remaining ingredients until crumbly. Top apple yam mixture. Bake @350º for 35 minutes. Serve hot with ice cream or whipped cream.

David & Cindy Wilde Margie Deen Morgan Johnson Family

102 Desserts Spudnuts

1 cup shortening 2 packages yeast 5 eggs, beaten 1 teaspoon lemon extract 1 teaspoon va n i l l a 1 cup sugar 2 cups unseasoned mashed potatoes (potato pearls work great) 4 cups scalded lukewarm milk 1 1/2 tablespoons salt 12–15 cups flour 1/4 teaspoons nutmeg

Scald milk. Add shortening, salt & sugar. Cool to lukewarm. Add potatoes, extracts, eggs, yeast and enough flour to make a soft dough (like bread). Let raise twice. Roll out 1/4" thick. Cut. Let raise a bit. Drop into hot oil (about 1" oil @350º to 400º). Brown both sides. Glaze. Cool on rack. Glaze: 1 c. milk, 2 lbs. powdered sugar and 2 tsp. vanilla. Heat; whisk until smooth. Makes about 10 dozen. Recipe can be halved.

Sam & Shawn Morgan John Morgan Family

These are Sam and Shawn's traditional "Ground Hog’s Day" treat. Must be eaten warm. Desserts 103 Applesauce

12 apples, peeled and cored 1/2 cup Sugar 2 teaspoons cinnamon 1/2 cup Wat e r

Cook in crockpot (on low) for ten hours.

Tucker Morgan John Morgan Family

Tucker Morgan made this in his 5th grade class and has loved it since.

104 Desserts Morgan’s Beaumont Inn Corn Pudding

2 cups frozen white whole kernel corn (or yellow) 4 eggs 1/2 cup flour 1 quart milk 4 teaspoons sugar 4 tablespoons butter, melted 1 teaspoon salt

In a casserole dish, mix together corn, salt, sugar & butter. In a bowl, blend eggs, flour & milk. Stir into corn mixture. Bake @ 450º for 10 minutes. Remove from oven and stir with a long-pronged fork, disturbing the top as little as possible. Return to oven for 10 more minutes. Repeat the stirring procedure. Return to oven for 10 minutes. Again, repeat stirring procedure. Return to oven for 10– 15 minutes. Top should be light brown and pudding firm.

Ellison Morgan Green John Morgan Family

Desserts 105 Almond Bars

4 eggs 2 cups sugar 2 cups flour 2 cubes margarine, melted 2 teaspoons almond flavoring

Beat eggs till fluffy. Add remaining ingredients; mix well. Pour into a 9” x 13” greased and floured pan. Sprinkle top with sliced almonds. Bake @ 350º for 20 minutes.

Ellison Morgan Green John Morgan Family

106 Desserts Fruit Cobbler

1/4 cup soft butter 1/2 cup sugar 1 cup sifted flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk bottled peaches, sliced 1/4–1/2 cup sugar

Cream together butter and sugar until light and fluffy. Sift dry ingredients together and stir into creamed mixture alternately with milk. Beat until smooth. Pour into greased 9” x 9” baking dish. Spoon bottled, sliced peaches over batter. Sprin- kle sugar over fruit. Pour 1 cup fruit juice (from fruit) over top. Bake @ 350º for 45–50 minutes or just until golden brown.

Ellison Morgan Green John Morgan Family

Desserts 107 Parkinson Frozen Fruit Salad

2 (8-oz.) packages cream cheese, softened 1 1/2 cups sugar 2 (12-oz.) tubs Cool Whip 1 can crushed pineapple 4 bananas, cut sliced in fourths 2 packages frozen berries with juice (if using whole or unsweetened fruit, add a little more sugar)

Blend together cream cheese and sugar. Fold in remaining ingredients. Freeze in a 9” x 13” pan or in foil cupcake liners in a cupcake pan.

Morgan Ann Green Parkinson John Morgan Family

108 Desserts Peaches & Cream JELL-O Salad

2 small packages lemon JELL-O 1 cup + 1 1/2 cups boiling water 1 cup cold orange juice 1 (8-oz.) package cream cheese, softened 2 cups cool whip 1 teaspoon lemon juice 2 cups canned peaches, sliced

Dissolve 1 package lemon JELL-O in 1 cup boil- ing water. Add cold orange juice. Slightly thicken in fridge. Mix together 3/4 of cream cheese and Cool Whip. Blend cream cheese mixture into orange juice / lemon JELL-O mixture. Pour into a 9” x 13” pan. Chill until firm. For top layer, dissolve 1 package lemon JELL-O in 1 1/2 cups boiling water. Add lemon juice. Cool. Pour on top of JELL-O. Add peaches. Set until firm.

Morgan Ann Green Parkinson John Morgan Family

Desserts 109 Kaelynne’s Special Dessert

1 1/2 cups flour 3/4 cup margarine 1/2 cup finely chopped nuts 1 (8-0z.) package cream cheese 1 cup powdered sugar 1/2 teaspoon almond flavoring 1 large tub Cool Whip 1 small tub cool whip 2 1/2 cups milk 2 (3-oz.) packages chocolate instant pudding 1 hershey bar, grated

For crust, mix together flour, margarine and nuts. Press into 9” x 13” pan. Bake @ 350º for 15 minutes. Cool. For second layer, whip together cream cheese, pow- dered sugar and almond flavoring. Fold in 3/4 of Cool Whip. Pour over cooled crust. For third layer, mix together milk and instant pud- ding. Whip until stiff. Pour over cheese mixture. Top with 1 small carton of Cool Whip plus remaining 1/4 of large carton. Top with grated Hershey Bar.

Andy & Amber Morgan John Morgan Family

110 Desserts Grandpa Morgan’s Bread & Milk

1–2 slices bread, toasted hot milk sugar or honey

Pour hot milk over bread to cover it. Sprinkle with sugar or honey.

Grandpa Morgan

Grandpa Morgan related the following story to Bob and LeAnn, talking over two garages, when they lived in the apartment behind his house. "There was a man who was out in the desert. A bad wind storm started, so the man went in his tent. As the wind got worse, a camel came and asked if he could put his nose in the tent, and the man said yes. A little while later the wind got worse and the camel asked if he could maybe just put his head in, and the man agreed. Still later on, as the storm worsened, the camel asked if he could just put his shoulders in, and again, the man agreed. Pretty soon, the camel was in the tent and the man was out in the wind."

Desserts 111 Emma Johnson’s Butter Toffee

walnuts 1 pound sugar (2 Cups) 1 pound butter 1/2 cup wat e r

Spread layer of walnuts in bottom of 9” x 13” pan. Combine remaining ingredients in pot. Over hottest heat, boil while stirring until the color of a brown paper bag. Pour over chopped walnuts. When cool, chip out of pan with knife.

John & Carol Morgan John Morgan Family

Emma brought this toffee to a Thanksgiving dinner at the Party House. She is a Summers relative.

112 Desserts Puffed Rice (or Puffed Wheat Balls)

1/2 cup butter or margarine 4 cups miniature marshmallows (or 40 bag) 8–10 cups puffed rice (or puffed wheat)

Melt butter and marshmallows together. In large bowl, add puffed rice or puffed wheat, enough to get coated and then form into balls (with wet hands). Place on waxed paper to set up.

John & Carol Morgan John Morgan Family

Desserts 113 Hot Caramel Pears

1 (1 lb. 13 oz.) can pear halves 3 tablespoons cornstarch 1 cup brown sugar 1/8 teaspoon cinnamon 1 cup pear syrup 1/4 cup butter

Combine cornstarch, brown sugar and cinnamon. Stir in syrup. Cook until mixture boils. Reduce heat. Cool 5 minutes. Add butter and pears. Serve with vanilla ice cream.

John & Carol Morgan John Morgan Family

114 Desserts Cherry Set Pudding

22 large marshmallows 1/2 cup milk 22 graham crackers 3 tablespoons powdered sugar 1/4 cup butter, melted 1 cup whipping cream 1 can cherry pie filling

Melt marshmallows in milk. Set aside to cool. Crush graham crackers. Add powdered sugar and melted butter. Set aside. Whip whipping cream. Blend with cherry pie fill- ing. Add whipped cream mixture to cooled marshmallow mixture. Layer 1/2 cracker mixture, 1/2 whipped cream mixture, cherry pie filling, rest of cream mixture and rest of cracker mixture. Chill. Double recipe for 9” x13” pan.

Mark & Elaine Morgan Mark Morgan Family

Desserts 115 Fudge

Get a big plastec bag, pound of cream cheese, pound of butter, half a bag of powdered suger, tee spoon of vinila, half a cup of choclet coco, scugh it around for 30 minets then dump it on a plate. Fuge!!!!!

Oliver Morgan (8 years old) John Morgan Family

116 Desserts Orange Bowknots

1 package dry yeast 1/4 cup wat e r 1 cup milk, scalded 1/2 cup shortening 1/3 cup sugar 1 teaspoon salt 5–5 1/2 cups sifted flour 2 eggs, beaten 2 tablespoons grated orange peel 1/4 cup orange juice

Soften yeast in warm water. Combine hot milk, short- ening, sugar and salt. Cool till lukewarm. Stir in 2 cups of flour; mix well. Add eggs; mix well. Stir in softened yeast. Add orange peel, juice and remaining flour. Cover. Let rest l0 minutes. Knead dough 8–10 minutes on lightly floured surface until smooth and elastic. Place in lightly greased bowl. Turn over to grease surface. Cover. Let raise in warm place till double (about 2 hours). Punch down. Cover and let rest 10 minutes. Roll dough in 18” x 10” rectangle, 1/2” thick. Cut into strips 10” long and 3/4” wide. Roll each strip back and forth lightly under your fingers; loosely tie in knot. Arrange on greased baking sheet. Cover. Let rise till almost double, about 45 minutes. Bake in hot oven @400º for 12 minutes or until done. Ice with orange icing: blend 1 t. grated orange peel, 2 T. orange juice and 1 c. powdered sugar.

John & Carol Morgan John Morgan Family Desserts 117 Rice Pudding

2/3 cup instant rice 1/2 teaspoon salt 1/2 cup raisins 1 small box vanilla pudding (not instant) 4 cups milk 1/3 cup sugar 1 egg, well-beaten 1/4 teaspoon va n i l l a 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg cool whip

In saucepan, combine all ingredient, except vanilla and spices. Cook and stir until mixture comes to a boil. Remove from heat. Cool 5 minutes, stirring a couple of times. Add vanilla and sprinkle with cinna- mon and nutmeg. Serve warm with Cool Whip, if desired.

Nichole Johnson Player Margie Deen Morgan Johnson Family

118 Desserts Lemon Bars

3/4 cup butter (no substitutes) 1/2 cup powdered sugar 1/2 teaspoon salt 2 cups flour

Cream together butter and sugar. Add salt and flour; mix well. Press into a greased 9” x 13” pan. Bake at 350º for 15 minutes. Cool.

4 eggs 2 cups sugar 1/2 teaspoon baking powder 1/2 cup flour lemon (juice & grated rind)

Mix together and pour over crust. Bake 20–22 minutes. Sprinkle with powdered sugar. Cool before cutting.

Lindsay Johnson Smith Margie Deen Morgan Johnson Family

Desserts 119 Krazy Krunch

3 quarts Popped corn 1 cup nuts (pecans, almonds, etc.) 1 1/3 cups sugar 1 cup butter 1/2 cup light Karo Syrup 2 teaspoons va n i l l a

Combine popped corn and nuts in a large bowl. In a heavy saucepan, combine sugar, butter and syrup. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium and continue cooking 10–15 minutes. Bring to soft crack (about 270º). Remove from heat. Stir in vanilla. Pour over popped corn and nuts, mixing thoroughly to coat well. Spread on cookie sheets or waxed paper to dry. Break apart and store in a tightly covered con- tainer.

Lindsay Johnson Smith Margie Deen Morgan Johnson Family

120 Desserts Pineapple & Orange JELL-O

1 can crushed pineapple 1 (6-oz.) package orange jell-o 2 cups boiling water 2 cups orange juice 1 small package Instant VAnilla Pudding Whipped cream Cheese, grated

Mix together pineapple, orange JELL-O, boiling water and orange juice. Set. Prepare instant vanilla pudding. Spread over set JELL-O. Top with whipped cream. Sprinkle grated cheese on top.

Mark & Elaine Morgan Mark Morgan Family

Desserts 121 Molasses Taffy

1 cup molasses 2 teaspoons vinegar 1/8 teaspoon salt 3/4 cup sugar 1 tablespoon Butter 1/8 teaspoon baking soda

Boil molasses, sugar and vinegar to hard ball stage (265º–270º). Remove from heat. Add butter, baking soda and salt; stir only enough to mix. Pour into well-buttered pan. When cool, pull until light and porous. Cut into 1-inch pieces.

Prudence Morgan Golden Morgan Family

122 Desserts Dips & Salsas

Vegetable Dip Hot Artichoke Dip Cranberry Salsa Papaya Salsa Favorite Salsa Chip Dip Aunt Peggy’s Fresh Salsa Vegetable Dip Corn & Bean Salsa Jimmy Dean Spicy Sausage Dip Fresh Fruit Dip Artichoke Dip Hot Feta Artichoke Dip Avocado Salsa Veggie Dip Pumpkin Pie Dip Black Bean Salsa Vegetable Dip

1 cup sour cream 1 cup Mayonnaise 1 teaspoon parsley flakes 1 teaspoon minced onion 1 teaspoon bon appetite (schilling seasoning) 1 teaspoon dill weed

Combine and serve with fresh vegetables.

David & Cindy Wilde Margie Deen Morgan Johnson Family

After many years and for the first time Grandma Mor- gan finally had a nice kitchen and a new stove, and so was very protective of them and wanted to keep them nice. Grandma needed knee surgery and would not go to the hospital until Grandpa Morgan promised he would not turn on the stove.

124 Dips & Salsas Hot Artichoke Dip

6 ounces artichoke hearts, marinated, chopped 1 package chopped spinach 1 garlic clove 1/2 cup sour cream 1/4 cup butter 3/4 cup parmesan cheese, grated

Mix together all ingredients. Place in a shallow pan. Bake at 375º for 20 minutes. Dip with tortilla chips or French bread.

Vicki Christensen Golden Morgan Family

Dips & Salsas 125 Cranberry Salsa

1/2 cup onion, chopped 1/3 cup green pepper, chopped 1/3 cup green chili, chopped 1/2 cup dried cranberries 1/3 cup red cherry jam 1 1/2 tablespoons vinegar 1 1/2 tablespoons cilantro, chopped

Combine onion, green pepper, green chili, dried cranberries, jam, vinegar & cilantro; mix well. May be made the day before.

Thomas & Kay Morgan John Morgan Family

126 Dips & Salsas Papaya Salsa

2–3 chicken breasts 1/4 cup soy sauce 1 1/2 teaspoons olive oil 1 1/2 teaspoons chili powder 1 1/2 teaspoons cumin 1 1/2 teaspoons ground coriander 3–4 garlic cloves, minced 1 1/2 teaspoons honey juice from 2 limes

Grill chicken; chop into pieces. Meanwhile, com- bine above ingredients (except chicken) on medium-hot stove. Stir in cooked chicken; heat through till chicken absorbs marinade. Meanwhile, combine the following ingredients in a large bowl:

1/2–1 large papaya, cubed (or 2–3 small) 1/2–1 red / green bell pepper, chopped 1/4–1/2 cup fresh cilantro (less if dried) 1/4–1/2 red onion, chopped 2 tablespoons Lime Juice 1–2 avocados, sliced

Combine top mixture into the bottom mixture's bowl. Serve as dip with plain corn chips or as the filling in flour tortillas.

Vicki Christensen Golden Morgan Family

Dips & Salsas 127 Favorite Salsa

7 quarts tomatoes, chopped 6 garlic cloves 3 cups onions 2 cups green peppers 6 jalapeno peppers (use 1/2 seeds) 2 (7-ounce) cans green chiles, chopped 1 1/2 teaspoon oregano 1 1/2 tablespoons cumin 4 tablespoons olive oil 4 1/2 tablespoons wine vinegar 1 1/2 tablespoons salt 1 1/2 teaspoons pepper 1 tablespoon MSG

Cook 2–3 hours. Fill jars 1/2" from top. Pressure cook 13 pounds for 10 minutes.

Michael Green John Morgan Family

128 Dips & Salsas Chip Dip

1 medium tub cottage cheese 1 bottle kraft old english cheese 1 (8-oz.) package philly cream cheese

In a small bowl, microwave cream cheese and Old English cheese on warm (low) heat for 3 minutes. Add remaining ingredients. Refrigerate overnight. Serve with chips.

David & Cindy Wilde Margie Deen Morgan Johnson Family

Dips & Salsas 129 Aunt Peggy’s Fresh Salsa

1 quart tomatoes 1 red bell pepper 1 green bell pepper 1–4 jalapenos (w/o seeds for less heat, w/seeds for more heat) 1 small bunch cilantro 1 fresh garlic bud 1 onion 1–2 teaspoons teaspoon cumin Salt pepper

Chop everything and mix together.

Rachel Morgan Lopez Golden Morgan Family

130 Dips & Salsas Vegetable Dip

2/3 cup mayo 2/3 cup sour cream 3 teaspoons onion, chopped 1 teaspoon dried dill weed 1 teaspoon Beau Monde

Mix all ingredients; chill. Serve with vegetable dip- pers.

Thomas & Kay Morgan John Morgan Family

Dips & Salsas 131 Corn & Bean Salsa

8 Roma tomatoes, finely chopped 1 red pepper, chopped 1 yellow pepper, chopped 1 green pepper, chopped 1 red onion, chopped 3 garlic cloves 1/2 bunch cilantro, chopped 3 tablespoons jalapenos (from a jar) 2 limes, juiced 1 (16-ounce) can whole olives, chopped 1 (14-ounce) can corn 1 (14-ounce) can black beans

Drain black beans. Rinse and drain again. Mix all. Chill.

Peter & Michelle Morgan John Morgan Family

132 Dips & Salsas Jimmy Dean Spicy Sausage Dip

Jimmy Dean sausage - spicy 1 large bottle thick and chunky salsa 1 large tub sour cream 1 package Taco Mix 2 ounces cream cheese, softened

Brown sausage. Mix with remaining ingredients.

Andy & Amber Morgan John Morgan Family

Dips & Salsas 133 Fresh Fruit Dip

1 jar marshmallow cream 1 (8-oz.) package cream cheese Lemon or orange zest

Mix all ingredients together at room temperature until creamy smooth. Chill and serve with fresh fruit platter. For low-calorie dip, use fat free cream cheese and mix with fruit -flavored lowfat yogurt.

Mary Morgan Burnett John Morgan Family

134 Dips & Salsas Artichoke Dip

1 (13 3/4-oz.) can artichoke hearts, quartered, drained 1 cup parmesan cheese (fresh), grated 1 cup mayonnaise 1 (4-oz.) can diced green chiles

Combine all ingredients in baking dish. Bake uncovered for 30 minutes at 350º. Serve warm with tortilla chips.

Shelby Johnson Fenton Margie Deen Morgan Johnson Family

Dips & Salsas 135 Hot Feta Artichoke Dip

1 (14-ounce) can artichoke hearts, drained, chopped 2 packages crumbled feta cheese 1 cup mayonnaise 1/2 cup parmesan cheese, shredded 1 (2-ounce) jar diced pimentos, drained 1 garlic clove, minced

Mix all ingredients. Spoon into 9" pie plate. Bake @ 350º for 20–25 minutes or until lightly browned. Gar- nish with chopped tomato and sliced green onion. Serve with crackers.

Mary Morgan Burnett John Morgan Family

136 Dips & Salsas Avocado Salsa

1 can corn sprinkle red pepper 1 bunch green onion, chopped 3 tablespoons apple cider vinegar 1/3 cup olive oil 1/4 cup lemon juice 5 garlic cloves 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon oregano

Combine corn, red pepper and green onion in large bowl. In a separate bowl, combine all ingredients and pour over other ingredients. Let sit overnight. Just before serving, add 4 chopped avocados and toss.

Peter & Michelle Morgan John Morgan Family

Dips & Salsas 137 Veggie Dip

1 1/2 cups grated cheese 1 cup grated cheese 1/2 cup mayonnaise 1/2 cup minced onion 1/2 teaspoon garlic salt 3 tablespoons minced green pepper 1/8 teaspoon salt 1/8 teaspoon hot sauce

Combine and serve with veggie platter.

Lori Johnson Davis Margie Deen Morgan Johnson Family

138 Dips & Salsas Pumpkin Pie Dip

1 (8-oz.) package cream cheese (room temp.) 1 cup canned pumpkin 1/2 cup packed brown sugar 1 1/2 tablespoons orange juice 2 teaspoons cinnamon 2 teaspoons cloves

Combine. Chill. Serve with "Old-Fashioned Gingersnaps" on page 75.

Lori Johnson Davis Margie Deen Morgan Johnson Family

Dips & Salsas 139 Black Bean Salsa

1 (15-ounce) can black beans, drained & rinsed 8 ounces frozen corn 1/4 cup fresh cilantro, chopped 2 tablespoons green onion, chopped 2 tablespoons red onion, chopped 1/4 cup fresh lime juice 2 tablespoons vegetable oil 1 1/2 teaspoons Cumin 1/4 cup tomatoes, chopped & drained salt & pepper

In a large bowl, combine beans, corn, cilantro, onions, lime juice, oil and cumin. Season with salt and pepper. Cover and refrigerate at least 2 hours or overnight. Just before serving, stir in tomatoes. Serve with chips or serve with any taco or meat. Yummy!

Lindsay Johnson Smith Margie Deen Morgan Johnson Family

140 Dips & Salsas Dressings & Sauces

Outback Ranch Dressing Awesome Fajita Marinade Goose Poop Dressing (Olive & Balsamic) Spaghetti Sauce Chili Sauce Tomato Gravy Marinade for Turkey Fillets Outback Ranch Dressing

1 teaspoon Hidden Valley Ranch Salad Dressing Mix (buttermilk recipe) 1 cup mayonnaise 1/2 cup buttermilk 1/4 teaspoon coarse ground black pepper 1/8 teaspoon pa pri ka 1/8 teaspoon garlic powder

Combine ingredients; mix well.

Rachel Morgan Lopez Golden Morgan Family

142 Dressings & Sauces Awesome Fajita Marinade

1 cup lime juice 1 1/3 cups cups water 1/2 cup vegetable oil 4 garlic cloves, pressed 1/4 cup vinegar 2 2/3 teaspoons soy sauce 2 teaspoons liquid barbecue smoke 1 1/3 tablespoons salt 2 teaspoons chili powder 2 teaspoons cayenne 1 teaspoon ground black pepper dash onion powder

For fajitas, marinade chicken or steak and grill. Cut up a green pepper, red pepper, and onion; sauté with lime juice, water, soy sauce and pepper. Ole! Marinade can be stored in fridge.

Rachel Morgan Lopez Golden Morgan Family

Dressings & Sauces 143 Goose Poop Dressing (Olive & Balsamic)

3/4 cup sugar 1/2 cup balsamic vinegar 1/2 cup white vinegar 1 teaspoon salt 1 teaspoon pepper 1 teaspoon accent 2 tablespoons parsley 2 garlic cloves, minced 1 can olives, drained 1 cup olive oil

Blend above ingredients (except olive oil) in food pro- cessor or blender. Slowly add olive oil to emulsify. Serve with fresh greens and plenty of bread to slop up the good stuff!

Vicki Christensen Golden Morgan Family

Good enough to drink from the bottle, and don't forget the salad!

144 Dressings & Sauces Spaghetti Sauce

1 cup oil 2 cups celery. chopped 2 cups green pepper, chopped 1 cup onion, chopped 8 quarts tomatoes 4 bay leaves 2 tablespoons salt 4 (12-ounce) cans tomato paste 1 1/2 cup fresh parsley (or 1/2 Cup dried) 1 tsp or 1 tbs salt 2 tablespoons sugar 2 teaspoons Italian seasoning

Simmer oil, celery, green pepper and onion until tender. Add tomatoes, bay leaves and salt; cook for 1 1/2 hours. Add remaining ingredients and cook 45 minutes.

Ellison Morgan Green John Morgan Family

Dressings & Sauces 145 Chili Sauce

8 quarts fresh tomatoes, chopped 3 cups red & Green peppers, diced 2 cups onion, chopped 2 cups sugar 1/4–1/2 cup salt 1 quart cider vinegar 1 teaspoon ground cloves 1 teaspoon ground cinnamon 2 teaspoons nutmeg

Combine all ingredients. Bring to boil and then sim- mer 3 hours. Pour into prepared bottles and seal.

Mary Morgan Burnett John Morgan Family

146 Dressings & Sauces Tomato Gravy

Peel 2 tomatoes and cut them up in little peices boil 2 min add 1 forth teaspoon soda 3 table flour into 2 cups of milk add s p

Caitlin Morgan (6 years old) John Morgan Family

Caitlin wrote this recipe as told by Grandma Carol and illustrated with pictures to help her.

Dressings & Sauces 147 Marinade for Turkey Fillets

1 part oil 1 part Kikkoman soy sauce 2 parts 7-up

Marinade turkey fillets in sauce.

John & Carol Morgan John Morgan Family

148 Dressings & Sauces Foreign Foods

Turkey Enchiladas Chicken Enchiladas Chicken Enchiladas Buche de Noel Ham Fried Rice Oriental Appetizer Chicken Pesto Pizza Steve’s Catoosa Enchiladas Carnitas Nathan’s Pizza Yummy Tortilla Chips Lime Chicken Soft Tacos Lasagna Turkey Tetrazzini Turkey Chow Mein Turkey Enchiladas

1 1/2 cups sour cream 1 can cream of mushroom soup 1 (14-oz.) can diced green chilies 1/8 cup chopped onions 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon black pepper 1 teaspoon salt 6 flour tortillas 1 pound roasted turkey breast (sliced) 8 ounces cheddar cheese, grated 3/4 pound lettuce, shredded 1 tomato, sliced 3/4 pound sour cream

Combine first 8 ingredients in mixing bowl. Set aside. In 9” x 13” casserole dish, wrap turkey in flour tortilla. Cover with sauce mixture and grated cheese. Heat in oven at 350º for 30 minutes. Before serving, place shredded lettuce, tomato slices and scoop of sour cream on top of each enchilada.

Verla Beus Wanda Morgan Beus Family

150 Foreign Foods Chicken Enchiladas

1 1/2 cups sour cream 1 package tortillas 1 can cream of chicken soup 4 ounces green chilies 2 tablespoons onion powder 1 teaspoon chili powder 1 teaspoon garlic salt 1 teaspoon black pepper 4 cups shredded chicken 2 small cans red enchilada sauce Cheddar Cheese, Shredded mozzarella cheese, shredded

Mix all ingredients except sauce and cheese. Fill tortillas and top with sauce and cheese. Bake at 375º for 20 minutes.

Rachel Morgan Lopez Golden Morgan Family

Foreign Foods 151 Chicken Enchiladas

4 chicken breasts, chopped 1 can cream of chicken soup 1 can green chiles, chopped 4 cups cheddar cheese, shredded 8 ounces sour cream 8–10 flour tortillas

In frying pan, mix chopped chicken and chiles. Cook until chicken is done. In a bowl, combine soup, sour cream and half of the cheese. Place half of the soup mixture in a small bowl for later. Combine chicken with 1/2 portion of soup mixture. Spoon into tortillas, roll up and place in baking dish. Spread the rest of the soup mixture over the top and cover with remaining cheese. Bake @ 350º for 15–20 minutes.

Jenny Johnson Baxter Margie Deen Morgan Johnson Family

152 Foreign Foods Buche de Noel

6 egg yolks 1/2 cup powdered sugar 1 teaspoon va n i l l a 3 tablespoons flour 3 tablespoons cocoa 1/8 teaspoon salt 1/2 teaspoon cream of tarter 6 egg whites (easier if cold)

Gradually add sugar to egg yolks and beat until creamy. Add vanilla, flour, cocoa & salt. In another bowl whip egg whites until stiff. Add cream of tarter. Fold egg whites into batter. Line a jelly roll pan with waxed paper and grease well. Spread batter and bake @ 325º for about 25 minutes. Let cool in pan 5 min. Put on a dish towel that has been sprinkled with powdered sugar. Roll up and let cool completely. Unroll & put in cream, jam or icing. Roll back up and decorate like a log.

Elliott Morgan John Morgan Family

This recipe has been an "Extra Credit" recipe for four French students in our family.

Foreign Foods 153 Ham Fried Rice

3 tablespoons oil 2–3 eggs 1 teaspoon salt 1 teaspoon pepper 2 tablespoons green onion finely chopped 1 cup ham chopped 4 cups cooed cold rice 2–4 tablespoons soy sauce 2–4 tablespoons sugar

In a wok, fry oil, eggs, salt & pepper, then break or cut into small pieces. Add and lightly brown onion and ham. Add rice, soy sauce and sugar. Heat thor- oughly.

Graham Green John Morgan Family

154 Foreign Foods Oriental Appetizer

1 (8-oz.) package cream cheese 1/4 cup soy sauce 1/8 cup toasted sesame seeds

Crackers of your choice (we like Wheat Thins).

Ellison Morgan Green John Morgan Family

Foreign Foods 155 Chicken Pesto Pizza

1 pizza dough 1 egg, beaten Chicken, cut into pieces 1 small purple onion, sliced 1 yellow pepper, julienned 1/4 teaspoon lemon pepper 1 tablespoon olive oil 1/2–1 jar Pesto 1 cup Mozzarella cheese roma tomatoes

Make basic pizza dough (or buy pre-made dough). Brush dough with egg. Cook 5–10 minutes @ 400º until crust is lightly browned. Saute chicken with purple onion, yellow pepper, lemon pepper and olive oil. Spread 1/2 to 1 jar of pesto sauce on crust. Top with chicken mixture, mozzarella cheese and roma toma- toes. Cook 12–15 minutes.

Morgan Anne Green Parkinson John Morgan Family

156 Foreign Foods Steve’s Catoosa Enchiladas

1 onion, chopped 2 tablespoons vegetable oil 1 garlic clove, crushed 2 cups tomato puree 1 (4-ounce) can chopped green chiles, drained 2–3 cups cooked chicken, chopped salt, to taste 3 cups whipping cream 6 cubes chicken bouillon cubes 8–10 (6-inch) flour or corn tortillas 3/4 pound swiss cheese, grated

Saute onion in oil until soft. Add garlic, tomato puree, chiles and chicken. Season with salt; sim- mer 10 minutes. Salt to taste. Heat cream; dissolve bouillon cubes in cream. Fry tortillas in small amount of oil until soft, not crisp. Dip each tortilla in cream mixture. Fill each with about 1/4 C. chicken mix. Roll up tortillas and place seam side down in 13” x 9” casserole dish. Pour remaining cream mix over tortillas and sprinkle with cheese. Bake @ 350º for 30 minutes. If freezing, pour cream mix over just before re-heating.

Mary Morgan Burnett John Morgan Family

Foreign Foods 157 Carnitas

4–5 pounds pork loin roast 4 garlic cloves, minced 1 tablespoon Lowry's salt 2 teaspoons pepper 1 cup salsa 1 large onion, finely chopped

Rub garlic into meat. Sprinkle with salt and pepper. Cover with salsa and onion. Cook all day and remove. Skim fat from juice. Pour in strainer. Put juice back in pan. Pull apart meat and put it back in oven for 30 min- utes. Serve with warm tortillas and taco toppings, such as lettuce, cheese, sour cream, chives and toma- toes.

Mary Morgan Burnett John Morgan Family

158 Foreign Foods Nathan’s Pizza

2 cups v e ry wa r m wat e r 1 tablespoon honey 1 package yeast 4 1/2 cups flour 1 teaspoon salt

Combine water, honey and yeast; let rise 10–15 minutes or until foam is 1/2” high. Now grease pan and grate cheese. Mix yeast with flour and salt and mix 2 minutes by hand. Put in pan and make toppings. For sauce, stir together tomato paste, basil, oreg- ano, sage and garlic salt. Top sauce with olives, mushrooms, green peppers, sliced tomatoes, onions and cheese. Bake @ 350º for 35 minutes.

Nathan & Karen Morgan John Morgan Family

Foreign Foods 159 Yummy Tortilla Chips

3 cups chicken, cooked, diced 2 tablespoons butter 1 medium onion, chopped 2 garlic cloves, minced 1 (16-ounce) can crushed tomatoes 1 (8-ounce) can tomato sauce 1 (4-ounce) can green chiles, diced 1 teaspoon sugar 1 teaspoon cumin 1 teaspoon basil 1/2 teaspoon salt 1/2 teaspoon oregano 8 flour tortillas 3 cups Monterey Jack Cheese, grated 1 cup cheddar cheese, grated 3/4 cup sour cream

Sauté onion and garlic in butter. Add crushed toma- toes, tomato sauce, green chiles, sugar and spices. Bring to a boil and simmer 20 minutes. Spoon some sauce over tortillas to soften. Top with chicken and both cheeses, reserving 1 cup for topping. Roll up and place seam side down in a greased 9” x 13” pan. Blend sour cream with remaining sauce; pour over top. Sprinkle with remaining cheeses. Bake 40 min- utes at 350º.

Shelby Johnson Fenton Margie Deen Morgan Johnson Family 160 Foreign Foods Lime Chicken Soft Tacos

1/8 cup red wine vinegar 3 tablespoons Lime Juice 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon black pepper 2 green onions 2 garlic cloves 1 teaspoon dried oregano flour tortillas tomatoes lettuce monterey jack cheese salsa

Sauté chicken in a medium saucepan over medium heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer an extra 10 minutes. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, Monterey Jack cheese and salsa.

Vicki Christensen Golden Morgan Family

Foreign Foods 161 Lasagna

1 pound ground beef 1 (14-oz.) can stewed tomatoes 1 (6-oz.) can tomato paste 1 1/2 teaspoons salt 1 1/2 teaspoons basil leaves 1/2 teaspoon oregano leaves 1/2 teaspoon garlic powder 1/2 cup wat e r 8 lasagna noodles 2 cups cottage cheese 1/4 cup parmesan cheese, shredded 1 egg 1 tablespoon parsley flakes 1 cup Mozzarella cheese, shredded

Brown and drain ground beef. Simmer slowly with tomatoes, tomato paste, salt, basil, oregano, garlic powder and water. Cook lasagna noodles. Set aside. In a bowl, mix together cottage cheese, Parmesan cheese, egg and parsley flakes. In a 9” x 13” pan, layer half noodles, meat mixture, cottage cheese mixture and mozzarella cheese. Repeat layers again. Bake covered @350º for 45 minutes. Uncover and bake 15 minutes more.

Jenny Johnson Baxter Margie Deen Morgan Johnson Family 162 Foreign Foods Turkey Tetrazzini

12 ounces long spaghetti 2 tablespoons Margarine 1/4 cup green pepper, chopped 1 can cream of mushroom soup 3/4 cup milk dash black pepper 1/8 teaspoon nutmeg 1 chicken bouillon cube 1 cup cheddar cheese, shredded 1 cup cooked turkey, diced 1/4 cup diced pimentos 1/3 cup canned sliced mushrooms, drained (2 oz. can), or Fresh

Cook spaghetti in boiling water until tender. Mean- while, in large saucepan, fry green pepper in hot margarine until almost tender. Add soup, milk, pep- per, nutmeg and bouillon cube; stir until smooth. Heat to boiling. Reduce heat and stir in 1/2 cheese and 3/4 turkey; heat until cheese melts. Add pimento and mushrooms. Spread 1/2 spaghetti in 1 1/2 quart casserole and cover with half of turkey- cheese sauce. Add remaining spaghetti and sauce. Spread remaining turkey and cheese on top. Bake at 350º for 30 minutes or until heated through and cheese is melted & lightly browned. Serve at once. 6 servings. May fry mushrooms in hot fat with pep- pers until tender.

Shanna Christensen Golden Morgan Family

Foreign Foods 163 Turkey Chow Mein

1 large onion 1 large green pepper 1 1/2 cups julienne sliced celery 1 (15-oz.) can drained pineapple (reserve juice) 1 1/2 cups cubed turkey 2 tablespoons Cornstarch Rice/chow mein noodles

Slice onions and green peppers. Saute onion, pepper and celery in oil until tender. Add pineapple and tur- key. Mix cornstarch with pineapple juice. Push vegetables to the side of the pan and add cornstarch/pineapple mixture; cook slowly to thicken. Mix together. Serve over rice or chow mein noodles.

Alice Smith Golden Morgan Family

164 Foreign Foods Holiday

Dinner in a Pumpkin Dinner in a Pumpkin

1 pumpkin (small to medium) 1 onion, chopped 2 tablespoons vegetable oil 2 tablespoons soy sauce 2 tablespoons brown sugar 1 (4-oz.) can sliced mushrooms, drained 1 can cream of mushroom soup 1 pound ground round 1 1/2 cups cooked rice 1 (8-oz.) can sliced water chestnuts, drained

Cut off top of pumpkin and thoroughly clean seeds and pulp. Paint an appropriate face on front of pumpkin with permanent marker or acrylic paint. Preheat oven to 350º. In a large skillet, saute onions in oil until tender. Add meat; brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into cleaned pumpkin shell. Replace pumpkin top. Place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin in tender.

Sam & Shawn Morgan John Morgan Family

166 Holiday Ice Cream

Burnt Almond Fudge Ice Cream Triple Treat Ice Cream Sour Cream Raspberry Ice Cream Peppermint Chocolate Chip Ice Cream Burnt Almond Fudge Ice Cream

1 cup slivered almonds 4 eggs. beaten 1 quart milk 2 cups sugar 1/3 cup cocoa dash salt 1 quart whipping cream 1/8 teaspoon almond extract

Toast almonds in oven until light brown. Over low heat, cook eggs, milk, sugar, cocoa and salt until mix- ture coats spoon. Add whipping cream, almond extract and toasted almonds. Put in 4-quart freezer. Freeze using ice and salt.

Robert Lopez Golden Morgan Family

168 Ice Cream Triple Treat Ice Cream

3 bananas, mashed 3 oranges, juice and pulp 3 lemons, juice and pulp 2 (10-oz.) packages frozen raspberries, thawed 2 1/2 cups sugar milk

You will need a 4 to 6 quart ice cream freezer. Mix together bananas, oranges, lemons and raspberries with all juice. Stir in sugar. Pour into ice cream freezer. Add milk to the line on your container. Blend ingredients. Freeze according to manufacturer's instructions.

Caitlin Morgan John Morgan Family

Tucker and Caitlin love to invite their teenage friends over to "hand turn" ice cream.

Ice Cream 169 Sour Cream Raspberry Ice Cream

2 (10-oz.) packages frozen raspberries, thawed & crushed 4 cups sugar 1 cup sour cream 5 teaspoons va n i l l a 6 eggs, beaten 1 (5 1/2-oz.) can evaporated milk 1 quart heavy cream

In a mixing bowl, combine berries, sugar, sour cream and vanilla. Mix thoroughly. Combine berry mixture, eggs, evaporated milk and cream in freezer can. Mix thoroughly. Churn. Freeze.

Peter & Michelle Morgan John Morgan Family

170 Ice Cream Peppermint Chocolate Chip Ice Cream

4 eggs 2 1/4 cups sugar 6 cups heavy cream 3 cups milk 4 1/2 teaspoons va n i l l a 1/2 teaspoon salt 1 cup crushed peppermint candy wheels 1 1/2 cups milk chocolate chips (chopped) 1/8 teaspoon red or green good coloring

Blend all ingredients together well. Then follow directions of ice cream maker.

Jody Johnson Margie Deen Morgan Johnson Family

Ice Cream 171

Jams & Butters

Quick Raspberry Peach Jam Apricot Pineapple Butter Mango Chutney Sunshine Apricot Preserves Aunt Netty’s Black Cherry Preserves Ginger Pear Jam Grandma Morgan’s Apple Butter Grape Butter Steve’s Spiced Pear Butter Bottled Peaches & Pears Quick Raspberry Peach Jam

1 package pectin 1 small package raspberry JELL-O 1 (16-oz.) package frozen raspberries (2 Cups fresh) 4 cups pureed peaches 5 cups sugar

Mix together pectin, raspberry JELL-O, raspberries, and peaches. Bring to boil. Add sugar. Bring to rolling boil, and then boil for 4 minutes. Pour into bottles, 1/8 " from top, and invert. Hint: 1/4 teaspoon butter will eliminate foam.

Ellison Morgan Green John Morgan Family

174 Jams & Butters Apricot Pineapple Butter

1 quart apricots, pitted and halved 12 apricot pits 1 cup wat e r 5 cups sugar 2 cups crushed pineapple (do not drain)

Prepare 5 pint-sized bottles. Put apricot pits in water. Cook 1 hour 15 minutes, stirring occasion- ally. Press through a food mill (no pits).

Mary Morgan Burnett John Morgan Family

Jams & Butters 175 Mango Chutney

1 1/2 cup white vinegar 1 1/2 cup sugar 3 Mangos 2–2 1/2 pounds peaches 1 large onion 1/2 cup raisins 1 green pepper, diced & seeded 1 garlic clove, minced or mashed 1 lime thinly sliced 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon all spice 1 teaspoon salt 1/8–1/4 teaspoon cayenne pepper

In Dutch Oven, combine everything but mangos & peaches. Bring to a boil. Reduce heat and simmer uncovered about 1 hour or until thickened. STIR FRE- QUENTLY. Peal & slice mangos (about 3 1/2 cups.) Peel, pit & slice peaches. Add & simmer uncovered another 30 minutes. Prepare 5 pint-size canning jars. Fill. Process 5 min- utes.

John & Carol Morgan John Morgan Family

176 Jams & Butters Sunshine Apricot Preserves

4 cups Firm, ripe apricots, cut in halves 3 cups sugar 2 tablespoons lemon juice

Combine above ingredients. Stir gently. Cover; let stand 1 hour. Over medium heat, bring to boil. Boil 4 minutes. Cool, uncovered, 30 minutes. Pour into shallow glass pan. Cover with plastic film, leaving 1" opening on each side. Place in direct sunlight. Stir gently every hour. Remove from sun when fruit is plump and syrup is thickened to about consistency of corn syrup (takes 3 to 10 hours). Spoon into jars and refrigerate.They will keep 4 weeks. OR process for 10 minutes to seal in bot- tles.

John & Carol Morgan John Morgan Family

You are my sunshine.

Jams & Butters 177 Aunt Netty’s Black Cherry Preserves

4 cups cherries 4 cups + 1/2 cup sugar 1/2 cup lemon juice

Pit cherries, packed firmly. Pour boiling water over them and drain immediately. Add 4 cups sugar. Boil 2 minutes. Add lemon juice and 1/2 cup sugar. Boil hard 4 minutes. Put in clear glass bowl, cover with glass plate. Set in sun for 3 days. STIR EVERY DAY. Bottle cold and cover.

John & Carol Morgan John Morgan Family

178 Jams & Butters Ginger Pear Jam

7 cups pears, cut up 4 cups sugar 2 1/2 tablespoons lemon juice 2 tablespoons candied ginger, cut up 2 small oranges (or 1 whole orange, cut in 1/4, ground up)

Boil everything for 1 hour. Pour into prepared bottles and seal.

John & Carol John Morgan Family

Jams & Butters 179 Grandma Morgan’s Apple Butter

apple sugar pinch salt 1/4 teaspoon cinnamon

Peel and slice apple. Add a little water to start cook- ing; cook until soft. Press through colander. Measure. Add 1/2 as much sugar as fruit, pinch of salt. and cin- namon. Cook until a little spooned on cold plate has no rim of liquid separates around edge.

Grandma Morgan

Grandma Morgan saved the top cream when she sepa- rated the milk. She would send a small bottle home with the great-grand-children when they came for a visit.

180 Jams & Butters Grape Butter

grape leftover from grape juice sugar spice

Carol, very frugal, who throws away nothing, also makes grape butter this way (Grandma Mor- gan's Apple Butter recipe on facing page)... by pressing the grape stuff, left after making grape juice, through a colander. Add 1/2 as much sugar as fruit and some spice. She likes nutmeg with grapes.

John & Carol John Morgan Family

Jams & Butters 181 Steve’s Spiced Pear Butter

2 (15-oz.) cans pears in light syrup 1/4 cup dry white wine, such as Chardonnay 1 tablespoon fresh lemon juice 3/4 cup sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves

Drain pears. Blend all ingredients in a food processor. Use very clean and dry containers to store the pear butter. Will keep in the refrigerator for 2 weeks.

Mary Morgan Burnett John Morgan Family

182 Jams & Butters Bottled Peaches & Pears

Peaches or pears 1/4 cup sugar

Pour hot water slowly over fruit in quart bottles to 1/2" from top. Boil 25 minutes.

Mary Morgan Burnett John Morgan Family

Jams & Butters 183

Meats

Pork Chops BBQ Spare Ribs Curried Turkey Meatloaf Andy’s Hot Dog Potato Boats Nichole’s Meatloaf Bar-B-Q Spareribs Chili Verdi Crock Pot Roast Pork Chops

6 pork chops 3/4 cup pure maple syrup 2 tablespoons brown sugar 2 tablespoons catsup 2 tablespoons mustard 1 tablespoon worcestershire sauce

Grill pork chops for 15 minutes. Mix remaining ingre- dients into a glaze and pour over chops. Grill an addi- tional 10 minutes.

David & Cindy Wilde Margie Deen Morgan Johnson Family

Grandma Morgan would open a bottle of her canned peaches or pears and put them in a bowl on the table to be eaten with the evening meal.

186 Meats BBQ Spare Ribs

Spare Ribs, country-style 1 can coke 1 bottle kc master blend

Marinate spare ribs in Coke and 1 bottle of KC Master Blend. Cover and overnight in the refrig- erator. Cook slowly @ 250º for 5 hours or more. This works great in a Dutch oven.

Ellison Morgan Green John Morgan Family

Meats 187 Curried Turkey

2 stalks celery 1/2 onion, chopped butter curry onion salt pepper 1 can cream of mushroom soup turkey pieces rice or noodles

Saute celery and chopped onion in butter. Sprinkle with curry, onion salt & pepper to taste. Add cream of mushroom soup (and water to desired thickness). Add turkey pieces. Heat. Serve over rice or noodles.

Ellison Morgan Green John Morgan Family

188 Meats Meatloaf

1 1/2 pounds lean ground beef 1 cup milk 2/3 cup bread crumbs 3 eggs 1 teaspoon salt 1/8 teaspoon pepper 1 teaspoon sage 1/4 cup grated onion 1/4 cup ketchup 1 teaspoon dry mustard 3 tablespoons brown sugar 1/4 teaspoon nutmeg

Mix together beef, milk, bread crumbs, eggs, salt, pepper, sage and onion. Put in loaf pan. Mix together ketchup, dry mustard, brown sugar and nutmeg. Spread over meat mixture. Bake @ 350º for 45 minutes to 1 hour.

Morgan Ann Green Parkinson John Morgan Family

You are my sunshine. Meats 189 Andy’s Hot Dog Potato Boats

1hot dog mashed potatoes cheese

Take a hot dog and slice it lengthwise. Place mashed potatoes with cheese on top. Heat under boiler in oven.

Andy Morgan John Morgan Family

190 Meats Nichole’s Meatloaf

1 1/2 pound ground beef 2 eggs, well-beaten 1 package dry onion mix 1 can vegetable soup 1 can tomato soup 1/2 cup mustard 1/4 cup brown sugar

Mix together ground beef, eggs, dry onion mix and vegetable soup. Put in loaf pan. Bake @ 350º for 35–45 minutes. Pour off grease. Salt and pep- per to taste. For sauce, stir together tomato soup, mustard and brown sugar. Pour over meat loaf. Return to oven for 10 more minutes.

Nichole Johnson Player Margie Deen Morgan Johnson Family

Meats 191 Bar-B-Q Spareribs

2 cups catsup 1/4 cup Worcestershire sauce 1 teaspoon dry mustard 1/2 cup brown sugar 1/4 cup vinegar

Brown country-style spareribs. Cover with sauce. Simmer for about one hour at 350º.

Jayne Wilde Gonzales Margie Deen Morgan Johnson Family

192 Meats Chili Verdi

3 (4-oz.) cans green chilies 1/2 (4-oz.) can jalapenos (more if like it HOT) 2 (14-oz.) cans stewed tomatoes 3–4 pound pork steak garlic salt pepper chili powder

Cut pork into chunks. In a large pan, brown pork, stirring. Add a little flour to soak up the juice. Add tomatoes, chilies and jalapenos. Simmer 15–20 minutes, stirring occasionally. Add garlic salt, pep- per and chili powder. Serve with tortillas, sour cream and grated cheese.

Jenny Johnson Baxter Margie Deen Morgan Johnson Family

Meats 193 Crock Pot Roast

1 Beef Roast 1 can cream of mushroom soup 1 package dry onion soup mix 1 (10 3/4-oz.) can beef gravy 1/4 cup brown sugar 3 tablespoons white vinegar 2 tablespoons soy sauce 1 tablespoon Worcestershire sauce

Rub beef roast with garlic salt and place in crock pot. Mix together remaining ingredients; pour over roast. Cook 6–7 hours on high or 12 hours on low.

Lindsay Johnson Smith Margie Deen Morgan Johnson Family

194 Meats Pasta

Fettucine Alfredo Tortellini Salad Spanish Noodles Spinach Stuffed Shells Spectacular Lasagna Fettucine Alfredo

1 cube butter 1 (8-oz.) package cream cheese 1 pint heavy whipping cream 1 cup parmesan cheese 2 teaspoons garlic salt (to taste)

Melt butter and cream cheese together in pan on range. Beat in whipping cream. Add garlic salt. Heat until hot. Add Parmesan cheese. Pour over cooked fettuccine noodles. Serve with chicken or broccoli.

Vicki Christensen Golden Morgan Family

Super Yummy! Super Fattening!

196 Pasta Tortellini Salad

1 (9-oz.) package cheese & herb tortellini, cooked 1 (6-oz.) package sliced pepperoni 1 (14-oz.) can artichoke hearts, quartered 1 (12-oz.) can black olives 1/4–1/2 cup italian dressing

in a large serving bowl, combine all ingredients. Toss with dressing. Chill at least 2 hours before serving.

Rick & Tracy Johnson Margie Deen Morgan Johnson Family

Pasta 197 Spanish Noodles

2 pounds hamburger 1 large onion, chopped 1 green pepper, chopped 1 can mushrooms 1 can creamed corn 1 can tomato soup 1 can tomato sauce 16 ounces wide noodles, cooked and drained velveeta cheese 1 can black olives

Brown hamburger, onion and pepper. Combine all ingredients (except noodles). Stir well. In a 9” x 13” casserole dish, layer noodles, meat mix- ture, Velveeta cheese and 1 can black olives. Bake @325º for 30 minutes.

Andy & Amber Morgan John Morgan Family

198 Pasta Spinach Stuffed Shells

24 jumbo pasta shells, uncooked 2 cups (or more) low sodium canned tomato sauce 1 (10-oz.) package frozen chopped spinach, thawed & squeezed dry 8 ounces skim or fat free mozzarella cheese, shredded 1 1/2 cups skim or fat free ricotta cheese 3 carrots peeled and grated 3 egg whites pepper nutmeg 1/4 cup parmesan cheese

Cook pasta (careful not to overcook—they will tear). Drain and rinse. Cool. Preheat oven to 350º. Mix everything but shells, Parmesan cheese and tomato sauce. Fill shells with mixture. Top with remaining sauce and sprinkle with Parmesan cheese. Bake 40 minutes.

Lori Johnson Davis Margie Deen Morgan Johnson Family

Very low fat and healthy.

Pasta 199 Spectacular Lasagna

1 pound ground beef 1 medium Chopped onion 1/2 can tomatoes (or 1 qt. bottle tomatoes) 1 (8-ounce) can tomato sauce 1 tablespoon chopped parsley 1 tablespoon sugar 1 teaspoon basil 1 teaspoon salt

Simmer 1 hour to make sauce.

1 egg, beaten 1 (8-ounce) tub sour cream 8 ounces cottage cheese 1/2 cup parmesan cheese, shredded 1/2 pound mozzarella cheese, shredded 1/2 pound cheddar cheese, shredded

Parboil lasagna noodles (1 package). Mix together egg, sour cream and cottage cheese. Make layers in casserole dish: noodles, sour cream mixture, shredded cheeses, and sauce. Repeat layers. Bake at 350º for 35–40 minutes. Let cool 10 minutes before cutting. Enjoy!

Jody Johnson Margie Deen Morgan Johnson Family

200 Pasta Pies

Coconut Pie Meringues Key Lime Pie Spencer’s Ice Cream Pie Huckleberry Pie Pie Crust Pear Pie John’s Rhubarb Pie Apple Pie Filling Apple Pie Paper Bag Apple Pie Coconut Pie

2 cups milk 1 cup sugar 4 eggs 1/2 cup flour 6 tablespoons butter or margarine 1 teaspoon va n i l l a 1/2 teaspoon salt 1 cup coconut

In a blender, combine milk, sugar, eggs, flour, butter, vanilla and salt. Cover and blend for 10 seconds. Scrape the sides. Blend for another 10 seconds. Add coconut,; blend for 2 seconds. Pour into a greased, 10" pie plate. Bake at 350º for 50–55 minutes or until a knife inserted near the cen- ter comes out clean. Serve warm.

Vicki Christensen Golden Morgan Family .

Easy, and no crust.

202 Pies Meringues

2 egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1 teaspoon va n i l l a 3/4 cup sugar 1 (16-oz.) package chocolate chips

Beat egg whites, salt, cream of tartar & vanilla until soft peaks forms. Gradually add sugar, beat- ing until peaks are stiff. Fold in chocolate chips. Cover cookie sheet with brown paper. Drop rounded teaspoons onto paper. Bake at 300º for 25 minutes.

Thomas & Kay Morgan John Morgan Family

Pies 203 Key Lime Pie

1 (8-oz.) package cream cheese 1 can Eagle brand milk 1 (6-oz.) can limeade concentrate 4 drops green food coloring 1 (8-oz.) tub Cool Whip pistachios, chopped lime

Mix above ingredients (except pistachios and lime) with 4 ounces of Cool Whip. Pour into a graham cracker crust. Top with remaining Cool Whip and chopped pistachios or a slice of lime.

Creighton Green John Morgan Family

204 Pies Spencer’s Ice Cream Pie

1/4 gallon vanilla ice cream, softened 1 small package instant pudding (butterscotch or flavor of choice) 3/4 cup milk

Mix together. Pour into graham cracker crust. Freeze until firm.

Morgan Ann Green Parkinson John Morgan Family

Grandpa Morgan had an especially good year with the turkeys and he bought a new Packard.

Pies 205 Huckleberry Pie

3 cups fresh or frozen huckleberries 1 cup sugar 1/2 teaspoon almond extract 1 cup grated apple 2 tablespoons flour dash salt Pastry for a double-crust pie

Measure ingredients into a 2-quart mixing bowl. Mix well. Pour into unbaked pie shell. Cover with top crust. Bake @ 375º for 1 hour or until nicely browned.

Mary Morgan Burnett John Morgan Family

206 Pies Pie Crust

2/3 cup shortening 1 3/4 cup flour 1 teaspoon salt 1/4 cup cold water

Stir together flour and salt. Take 1/3 cup out of flour and salt mixture and set aside. T Cut cold water into shortening. Mix flour mixture to shortening. Roll out on aluminum foil (water under foil won't slip). This recipe is for a 2-crust pie.

Mary Morgan Burnett John Morgan Family

Pies 207 Pear Pie

1/2 cube butter 4 tablespoons flour 2 eggs 1 teaspoon va n i l l a 1 cup sugar

Combine all ingredients; mix to consistency of cake batter. Fill pie crust with fresh pears, sliced, to just below rim area (do not heap). Pour batter over pears. Bake @ 325º for 1 1/2 hours. Cool 1 hour.

John & Carol Morgan John Morgan Family

208 Pies John’s Rhubarb Pie

unbaked pie shell butter 6 tablespoons flour 1 1/2 cups (or less) sugar 3/4 teaspoon salt 4 cups rhubarb, cut into 1" pieces

Brush inside of unbaked pie shell with butter. Chill. Combine flour, sugar and salt. Toss well with rhu- barb. Heap in pie shell. Dot with 2 tablespoons butter. Add top crust. Brush with milk or light cream. Sprinkle with sugar. Bake @ 350º for 45 minutes or until tender

John & Carol Morgan John Morgan Family

Pies 209 Apple Pie Filling

4 1/2 cups sugar 1 cup corn starch 3 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon salt 10 cups wat e r 3 tablespoons lemon juice

Cook all ingredients (except lemon juice) until thick— like pudding. Remove from heat. Add lemon juice. Divide evenly among 7 (1-quart) bottles. Fill bottle with partly-cooked apples. Seal and process 20 min- utes.

Mary Lynn Morgan Mark Morgan Family

Grandpa Morgan used to say, "Can't have flowers with dogs and children."

210 Pies Apple Pie

2 cups flour 1 teaspoon salt 1 cup shortening 1/3 cup cold water 2 tablespoons minute tapioca 2 tablespoons lemon juice butter cinnamon 1/4 cup sugar sliced apples

Combine flour, salt, shortening and cold water for crust.

Mary Morgan Burnett John Morgan Family

Pies 211 Paper Bag Apple Pie

1 1/2 cups flour 1 1/2 teaspoons sugar 1 teaspoon salt 1/2 cup salad oil 2 tablespoons cold milk

Filling 4 cups sliced apples 1/2 cup sugar 2 tablespoons flour 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon

Topping 1/2 cup flour 1/4 cup butter or margarine 1/4 cup sugar

Mix crust ingredients until well-blended. Pat into bot- tom and sides of a 9” pan. Do not roll out. For Filling: Combine dry ingredients and toss lightly with apples. Pour into a baked pie shell. For Topping: Mix with fingers until crumbly. Sprinkle over top of pie. Place pie in brown bag and seal well. (I roll and staple). Bake at 350º for 1 hour 30 minutes. NO PEEKING!

Jayne Wilde Gonzales Margie Deen Morgan Johnson Family

212 Pies Poultry

Italian Parmesan Chicken Sweet & Sour Chicken Italain Chicken Thighs Swiss Chicken Foil-Baked Chicken Breasts Chicken-Filled Crepes Chicken Teriyaki Chicken Roll-ups Baked Chicken Texas Chicken Chunks Italian Parmesan Chicken

chicken egg, beaten 1 package ranch dressing 1/2 canister Italian bread crumbs 1/4 cup Parmesan cheese 1 can cream of chicken soup 1 can green chiles (optional) rice

Stir together ranch dressing, bread crumbs and Parmesan cheese. Dip chicken in egg, then dip in mixture. Fry. Brown remaining mixture in pan. Add cream of chicken soup to make gravy. Add green chiles, if desired. Pour over rice.

Julie Beus Wanda Morgan Beus Family .

214 Poultry Sweet & Sour Chicken

Chicken Breasts 1/2 cup flour 1/2 cup cornstarch 1 egg 1 tablespoon Soy Sauce 1 cup Chicken broth 3/4 cup sugar 3 tablespoons Ketchup 1/3 cup white vinegar onions (optional) carrots (optional) water chestnuts (optional) celery (optional)

Boil chicken and tear into chunks. In a separate bowl, mix together flour and cornstarch. In another, bowl beat egg. Dip chicken into egg and then into flour mix. Fry until brown. Put chicken into a casserole dish or Dutch oven. Pour sauce over chicken. Bake at 350º for 30–45 minutes. You may add onions, carrots, water chestnuts, celery to sauce and bake with chicken.

Connie Beus Freestone Wanda Morgan Beus Family

Poultry 215 Italain Chicken Thighs

10 chicken thighs. skinned 2 tablespoons onion flakes 1 tablespoon parsley flakes 1/2 teaspoon garlic powder 2 chicken bouillon cubes 1 tablespoon liquid smoke 1 large can tomato juice

Combine all ingredients, except chicken. Bring to sim- mer. Add chicken. Simmer 2 hours.

Vicki Christensen Golden Morgan Family

216 Poultry Swiss Chicken

4 chicken breasts 1 can cream of chicken soup 1/2 cup milk 6 slices swiss cheese Rice

Place chicken breasts in 8” x 8” oven-proof dish. In a bowl, combine soup and milk. Pour over chicken. Lay cheese over the top. Cover. Bake @ 350º for 35–40 minutes. Serve over cooked rice.

Jenny Johnson Baxter Margie Deen Morgan Johnson Family

Poultry 217 Foil-Baked Chicken Breasts

2 cans cream of mushroom soup 2 tablespoons dry parsley 1 (8-ounce) can sliced mushrooms (save 1/2 of juice) 2 teaspoons marjoram 2 teaspoons salt 1 teaspoon pepper 6 large chicken breasts, skinless, boneless 4 cups cooked rice 2 large onions kitchen bouquet

On a large square of heavy foil, place a large slice of onion in the middle. Top with 3/4 cup cooked rice. Place chicken on rice. Brush with kitchen bouquet. Stir together soup, parsley, mushrooms, mushroom juice, marjoram, salt and pepper. Spoon some of mix- ture over onion, rice and chicken breast. Fold foil tightly and place on cookie sheet. Bake @ 450º for 50 minutes.

Margy Johnson Wilde Margie Deen Morgan Johnson Family

218 Poultry Chicken-Filled Crepes

crepes 3 tablespoons butter, melted 3 eggs 1/2 cup wat e r 1 1/4 cups flour 1 cup milk 1/2 teaspoon salt filling 4 cups Chicken, cooked & cubed 2 small cans mushrooms 2 cans cream of chicken soup 1/4 cup onions 1/2 cup milk topping 1 can cream of mushroom soup 1/2 cup milk 1/2 cup sour cream 1 cup grated cheese

Blend Crepe ingredients well. In a separate bowl, combine Filling ingredients. In a separate bowl, combine Topping ingredients (except cheese). Make 12, 6" crepes. Put in filling. Place in 9” x 13” pan. Cover with topping, then cheese. Bake @ 375º for 30 minutes, covered. This freezes well.

Ellison Morgan Green John Morgan Family Poultry 219 Chicken Teriyaki

3 pounds chicken 1/2 cup soy sauce 1 cup sugar 1/2 teaspoon ginger 1 teaspoon garlic salt

Bring all ingredients to a boil (like a syrup). Pour over raw chicken. Bake uncovered @ 350º for 6 minutes. Turn chicken over. Baste with syrup in pan. Cover with foil. Bake another 30 minutes.

Morgan Ann Green Parkinson John Morgan Family

Grandpa Morgan loved candy corn and Peak choco- lates.

220 Poultry Chicken Roll-ups

1 (8-ounce) tub cream cheese 1/4 cup butter 1 (4-ounce) can sliced mushrooms 2 cups chicken or turkey, cubed, cooked 3 tablespoons green onions, chopped 2 packages Crescent refrigerator rolls 1/2 cup dry bread crumbs 1/2 teaspoon sage 1/4 cup butter, melted 2 cans cream of chicken soup 1/2 cup milk

Cream together cheese and butter. Fold in mushrooms and chicken. Add onions. Put 1/2 cup mixture onto unfolded crescent roll. Roll up and dip in butter and bread crumb/sage mixture. Bake @ 350º for 20 minutes. Serve by spooning heated soup—thinned with milk—over roll-ups.

Mary Morgan Burnett John Morgan Family

Poultry 221 Baked Chicken

Boneless chicken breasts Lemon Juice Lawry's seasoning Parmesan cheese

Dip chicken in lemon juice. Lay on foil-lined cookie sheet. Sprinkle with Lawry's, then sprinkle on Parme- san cheese, heavily. Bake @ 350º for 45–55 minutes or until brown.

Lori Davis Johnson Margie Deen Morgan Johnson Family

222 Poultry Texas Chicken Chunks

10 ounces chicken breasts, boneless, skin- less 1 cup ranch dressing 1 1/4 cups cornflake crumbs 1/4 teaspoon salt 1/4 teaspoon black pepper

Preheat oven to 450º. Line a large baking sheet with foil. Spray with non-stick cooking spray. Cut chicken into 12 equal pieces. In a small bowl, combine chicken and ranch dressing. Toss well to coat thoroughly. On a shallow plate (or in a gallon-sized sealable plastic bag). Combine cornflake crumbs, salt and pepper. Add chicken pieces one at a time to crumb mixture, turning chicken or sealing bag and shaking to coat evenly. Arrange chicken pieces on prepared baking sheet. Bake 15–20 minutes until cooked through and juices run clear when pierced with a fork.

Lori Johnson Davis Margie Deen Morgan Johnson Family

Poultry 223

Salads

Yummy Green Salads Sarah’s Salad (Lion House Recipe) Taco Salad Pear Salad Spinach Salad Arnold’s Chicken Salad Asian Chicken Salad Red Potato Salad Bow Tie Spinach Salad Cherry Tomato Salad Lime JELL-O Salad Black Bean Salad Santa Rosa Rice Salad Fruit Salad Orange Walnut Salad Spinach Salad with Basil Dressing Marinated Vegetable Salad Sweet Poppy Seed Salad Yummy Green Salads

salad 1 bag baby spinach 1 head green leaf lettuce 1 cup swiss cheese 1 pound bacon 1 cup mushrooms 1 small purple onion

dressing 1/3 cup sugar 1/3 cup Balsamic vinegar 1/4 cup oil 3/4 tablespoon poppy seeds

Mix together dressing ingredients. Let sit one hour. Toss with salad.

Rachel Morgan Lopez Golden Morgan Family

226 Salads Sarah’s Salad (Lion House Recipe)

1 head iceberg lettuce 3 strips strips cooked bacon 1/2 (10-ounce) bag frozen peas 1/4 teaspoon salt 1/4 teaspoon sugar 1/4 teaspoon pepper 1/2 cup shredded swiss cheese 1/2 cup green onion, chopped 1/4 cup mayonnaise 1/4 cup salad dressing (Miracle Whip)

Wash and drain lettuce until dry. Dice bacon. Run hot water over peas; drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt and pepper. Add peas, cheese, onion, mayonnaise and salad dressing. May be layered, with mayonnaise spread on last,. Cover and chill over night.

Rachel Morgan Lopez Golden Morgan Family

Salads 227 Taco Salad

1 head lettuce 3/4 can beans, drained 1 can sliced olives 2 cups cheddar cheese, grated 1 avocado, sliced 2 cups ground cooked hamburger with taco seasoning

Toss. Sprinkle with Catalina dressing (fat-free tastes just as good!). Just before serving, crumble Fritos on top and re-toss.

Vicki Christensen Golden Morgan Family

I am often missing an ingredient or two; this salad can be made with whatever is in your fridge.

228 Salads Pear Salad

salad 2 heads Romaine lettuce 1 package mixed greens 1/2 cup roasted pecans 1/2 pound bacon (1 lb.), cooked, crumbled 1–2 sliced pears 4 ounces Feta Cheese

Dressing 2 cups sugar 2 teaspoons salt 1 small chopped onion 2 teaspoons dry mustard 1 1/2 cups oil 1 cup red wine vinegar 2 teaspoons poppy seed

Vicki Christensen Golden Morgan Family

Salads 229 Spinach Salad

salad 1 bag spinach leaves mozzarella cheese, grated 3–4 hard-boiled eggs, grated 1 package Crumbled bacon

dressing 1 cup oil 3/4 cup sugar 1/4 cup vinegar 1 medium red onion, chopped 1/3 cup ketchup 1 teaspoon Worcestershire sauce Salt

Blend dressing ingredients and toss with salad.

Vicki Christensen Golden Morgan Family

This is a heavy dressing, so don’t put on greens until right before serving.

230 Salads Arnold’s Chicken Salad

dressing 1/4 cup fresh lemon juice 2 tablespoons olive oil 2 tablespoons mayonnaise 1 tablespoon grated lemon zest 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/8 teaspoon black pepper

salad 3 1/2 cups cooked chicken, shredded (very good from roasted chicken) 1/2 cup celery, diced 1/4 cup red onion, diced 1/2 cup slivered almonds

Pour dressing over salad. Chill and serve over bed of lettuce or on bread.

Vicki Christensen Golden Morgan Family

This is really Arnold Schwarzenegger's favorite salad. I promise!

Salads 231 Asian Chicken Salad

salad 4 chicken breasts, cooked, cubed 4 cups cabbage, diced 3 green onions, chopped 1 package Top Ramon Noodles, broken, not cooked 4 tablespoons sliced almonds, toasted 2 tablespoons sesame seeds, toasted

dressing 1/2 cup canola oil 1 teaspoon accent 3 tablespoons red wine vinegar 1 teaspoon salt 3 tablespoons sugar 1/2 teaspoon white pepper (less if black)

Toss dressing into salad just before serving.

Vicki Christensen Golden Morgan Family

232 Salads Red Potato Salad

3–5 pounds red baby potatoes 1 pound package bacon (thick sliced) 1 jar stone ground mustard 1 bunch green onions Mayonnaise

Wash and cut potatoes to desired size (half works well). Boil until cooked, but a little firm; drain well. Cook bacon until crispy. Let cool and crumble into small bits. Mix half the jar of mus- tard and equal amount of mayonnaise. Chop green onions (add as much or little as you like). Combine all ingredients. Salt and pepper to taste. Chill for a few hours.

Rick & Tracy Johnson Margie Deen Morgan Johnson Family

Salads 233 Bow Tie Spinach Salad

salad 2 cups chicken, cooked, diced 1 (15-oz.) package bow tie pasta (Farfalle) cooked 1 1/2 bags spinach 1 (6-oz.) bag craisins 3 (11-oz.) cans water chestnuts 1/2 cup parsley, chopped 1 bunch green onions, chopped 1/3 cup sunflower seeds, toasted in oven 1 (6-oz.) can honey roasted peanuts

Dressing 1 cup oil 2/3 cup teriyaki sauce 2/3 cup vinegar 6 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon pepper

Mix together ingredients for dressing. Pour over cooked, drained bow tie pasta; marinade. Put salad ingredients in bowl and add pasta mix. Stir until all salad is coated with dressing.

Sam & Shawn Morgan John Morgan Family

234 Salads Cherry Tomato Salad

1/2 pound bacon 2 pints cherry tomatoes, halved 1 large cucumber, peeled and sliced 1 bunch green onions, chopped 1–2 teaspoons garlic salt 1 teaspoon basil 1/2 teaspoon black pepper 1/4 cup red wine vinegar 1/3 cup salad oil

Combine and chill. Serves 6 to 8.

Sam & Shawn Morgan John Morgan Family

Salads 235 Lime JELL-O Salad

1 (3-ounce) box JELL-O Pudding - lime 1 (3-ounce) box JELL-O - lime Cool Whip

Cook pudding as directed; let set up. Make JELL-O. Combine with beaters before JELL-O sets up. Chill. Top with Cool Whip.

Ellison Morgan Green John Morgan Family

236 Salads Black Bean Salad

1 can black beans 1 green pepper, chopped 1 red pepper, chopped 3–4 green onions, chopped 1 can corn 1/3 cup olives 3–4 garlic cloves (smashed) 1 teaspoon salt

Mix together black beans, green pepper, red pep- per, green onions and corn. Add olives, garlic cloves and salt. Chill.

Peter & Michelle Morgan John Morgan Family

Salads 237 Santa Rosa Rice Salad

salad 2 boxes long grain wild rice - prepared 1 lemon, juiced 3 chicken breasts - cooked and cut up 4 green onions - chopped 1 red bell pepper - chopped 1 yellow pepper - chopped 3 ounces pea pods and/or asparagus (blanched for a minute) 2 medium avocados - cut up 1 cup chopped pecans - toasted 1/4–1/2 cup cilantro - chopped

dressing 2 garlic cloves 1 tablespoon dijon mustard 1/2 teaspoon salt 1/4 teaspoon sugar 1/4 teaspoon pepper 1/3 cup rice vinegar 1/3 cup oil

Mix together salad ingredients except avocado and pecans. Mix together dressing ingredients. Add to rice mixture. Chill 2–4 hours. Before serving, add avo- cado and pecans. Garnish with lettuce if desired.

Peter & Michelle Morgan John Morgan Family 238 Salads Fruit Salad

2 eggs, beaten 2 teaspoons lemon juice 4 teaspoons sugar 1 teaspoon butter 1 can fruit cocktail, drained 1 can pineapple tidbits, drained 2 cups miniature marshmallows bananas and apples, sliced 1 cup whipped cream

Cook until thick eggs, lemon juice and sugar. Add butter. Cool. Fold in whipped cream. Add fruit and marshmal- lows. Chill.

Mark & Elaine Morgan Mark Morgan Family

Salads 239 Orange Walnut Salad

salad 1 head bib lettuce, torn into bite bits 1 pound spinach, torn into pieces 2 oranges, peeled, sectioned 1/2 onion, sliced, separated 1/2 cup walnuts, chopped 2 teaspoons butter, melted

Place the lettuce, spinach, oranges and onions in a salad bowl. Saute walnuts in butter and add to let- tuce mixture. Toss with Sweet and Sour Dressing.

sweet & sour dressing 1 cup olive oil 1/2 cup vinegar 1/2 cup sugar 1 teaspoon salt 1 teaspoon celery seeds 1 teaspoon dry mustard seeds 1 teaspoon pa pri ka 1 teaspoon grated onion

Combine all ingredients in a bowl and whisk to mix. Chill.

Peter & Michelle Morgan John Morgan Family

240 Salads Spinach Salad with Basil Dressing

salad 6 cups fresh spinach, torn into bits 1 small avocado, sliced thin 1/2 red onion, sliced thin 1/2 cup feta cheese, crumbled 1/2 cup chopped walnuts

Dressing 1/2 cup olive oil 3 tablespoons red wine vinegar 1 tablespoon dry basil, crumbled 1 1/2 teaspoons sugar 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper

Toss salad ingredients in a bowl. Whisk together dressing ingredients and pour over salad.

Peter & Michelle Morgan John Morgan Family

Salads 241 Marinated Vegetable Salad

1/2 cup red wine vinegar 1/2 cup oil 1/2 cup sugar 1 teaspoon accent seasoning 1 can fresh cut green beans 1 small box frozen petit peas 1 can Julienne cut carrots 1 cup uncooked celery, diced 1 cup green pepper, diced 3/4 cup onion, chopped

Blend vinegar, oil, sugar and accent in a blender. Salt and pepper to taste. Pour over vegetables. Marinate overnight.

Jody Johnson Margie Deen Morgan Johnson Family

This is great at BBQs.

242 Salads Sweet Poppy Seed Salad

salad Romaine lettuce Feta cheese Craisins Toasted almonds Bacon mandarin oranges (Optional) pears (Optional) chicken (optional)

1 cup Dressing 1/2 cup sugar 1 teaspoon red wine vinegar 1 teaspoon ground mustard (powdered) 1 teaspoon salt 1/4 poppy seeds 3/4 cup red onion vegetable oil black pepper

Put all ingredients in a blender except oil. When onion is pureed fine, slowly add oil while blender is on low speed. Serve soon. Recipe makes enough dressing for a large salad.

Jayne Wilde Gonzales Margie Deen Morgan Johnson Family

Salads 243

Sandwiches

Road Trip Sandwich Roast Sandwiches Ham & Cheese Stuffed Buns Road Trip Sandwich

1 package (12 pcs) sweet rolls 1 package (12 pcs) Bologna 1 package (12 pcs) cheddar cheese singles

Or if you would like a double, double 2 packages of bologna and 2 packages of cheese.

Joseph Franklin Morgan (submitted by Andy)

Passed down from Grandpa, then to the next genera- tion (Frankie - Mace). Eaten on road trips to pick up pheasants, turkey and cattle, and also hunting.

Eat them from here to Roosevelt or Denver or California and back.

246 Sandwiches Roast Sandwiches

3 pounds roast (sirloin tip or rump roast (not pot roast) 1 jar pepperoni peppers mayonnaise sour cream mustard

Cook all day in crock pot on low. Place meat on potato rolls. Spread with mayonnaise, sour cream and mustard.

Mary Morgan Burnett John Morgan Family

Sandwiches 247 Ham & Cheese Stuffed Buns

12 ranch rolls 2 cups chopped ham 2 cups mild cheddar cheese, grated 1 cup Mayonnaise 1/2 cup green pepper, finely chopped 1/2 (8-ounce) can chopped black olives 1 teaspoon onions, finely grated

Cut a slice in each roll and scoop out some of the center. Mix all ingredients together and stuff buns with spread. Place rolls in 9” x 13” pan, lined with foil. Cover top with foil. Bake @ 300º for 30 minutes or until com- pletely heated through.

Bob & Bonnie Johnson Margie Deen Morgan Johnson Family

248 Sandwiches Seafood

Crumb-Coated Salmon Crumb-Coated Salmon

4 (6-oz.) salmon fillets 2 eggs 1/2 cup milk 1 cup bread crumbs 2 teaspoons lemon pepper 1/2 teaspoon dill weed 1/4 teaspoon garlic powder

In a shallow dish, beat eggs and milk. In another shal- low dish, combine bread crumbs, lemon pepper, dill and garlic powder. Dip salmon in egg mixture, then coat with bread crumb mixture. Place on a greased baking sheet. Bake @ 350º for 14–18 minutes.

Morgan Ann Green Parkinson John Morgan Family

250 Seafood Soups, Stews & Chilis

Black Bean Soup Your Kids Will Eat Canadian Cheese Soup Tex Mex Chicken Soup Cheese & Broccoli Soup Taco Soup Whole Meal Soup Turkey Chili Super Easy Yummy Chili Great Crockpot Stew Gazpacho Chicken Cornmeal Soup Black Bean Soup Your Kids Will Eat

2 cans black beans 1 cup mild salsa 2 cups chicken broth 1 tablespoon Lime Juice 1/2 can corn cilantro tortilla chips sour cream cheese

Low boil beans, salsa and broth for 15 minutes. Pour 1/2 in blender and pour back in pot. Add lime juice, corn and cilantro. Garnish with crumbled tortilla chips, sour cream and cheese.

Vicki Christensen Golden Morgan Family

252 Soups, Stews & Chilis Canadian Cheese Soup

2 tablespoons butter, melted 1/4 cup carrots, finely chopped 1/4 cup onion, minced 1/4 cup Celery stalks, diced fine 1/4 cup flour 2 cups milk 1 can chicken broth dash salt dash pa pr i k a 1/2 cup sharp american cheese, cubed

Melt butter. Add vegetables; cook until tender. Blend in flour. Add remaining ingredients except cheese. Cook and stir until mixture thickens and comes to a boil. Reduce heat. Stir in cheese. Sim- mer 5 minutes.

David & Cindy Wilde Margie Deen Morgan Johnson Family

Soups, Stews & Chilis 253 Tex Mex Chicken Soup

4 chicken breast halves 1 1/2 cups onion, chopped (about 2 medium) 2 teaspoons garlic, minced 2 teaspoons olive oil 3 (14 1/2-oz.) cans fat-free chicken broth 2 (14 1/2-oz.) cans Mexican-style stewed tomatoes 1 1/2 cups kernel corn 1/2 teaspoon ground cumin Juice of 1/2 lime

Cook chicken, onion & garlic in olive oil. Add remain- ing ingredients. Simmer. Top with grated cheese, sliced black olives, crushed tortilla chips, sour cream, chopped scallions and diced avocado.

Thomas & Kay Morgan John Morgan Family

254 Soups, Stews & Chilis Cheese & Broccoli Soup

2 cups potatoes, diced 1 cup celery, diced 1/2 cup onion, chopped 1 cup broccoli, chopped 2 chicken bouillon cubes 1 1/2 squares butter 1 cup flour 1 quart milk 1 jar Kraft old english 1 jar Kraft bacon

Cover first 5 ingredients with water. Cook until tender. In another large pan, combine butter, flour, milk & cheeses, cooking until thickened. Add veggies with liquid. Add more milk if desired.

Ellison Morgan Green John Morgan Family

Soups, Stews & Chilis 255 Taco Soup

1 pound hamburger onion celery (optional) 1 package taco seasoning 1 can kidney beans 1 can black beans 1 can corn (optional) 1–2 quarts tomatoes

Brown hamburger, onion & celery. Pour off grease. Put cooked hamburger in a large pot with taco sea- soning, either drained or undrained beans, corn & tomatoes so that you can see juice and is soupy. Sim- mer. Serve over corn chips. Add your choice of toppings: grated cheese, chopped chives, sour cream or olives.

Ellison Morgan Green John Morgan Family

Grandma Morgan had a vase she called the sweet pea vase. Grandpa Morgan would pick sweet pea flowers from his garden and put them in the vase for her.

256 Soups, Stews & Chilis Whole Meal Soup

1 pound hamburger 1 quart tomatoes 1 cup macaroni shells 1 cup celery, chopped 1 cup potatoes, cubed 1/2 cup corn (frozen or canned) 1 small onion, chopped 1 teaspoon salt 4 bouillon 2 cups wat e r

Brown hamburger. Add remaining ingredients. Bring to boil in large soup pot. Simmer until all is tender.

Ellison Morgan Green John Morgan Family

Soups, Stews & Chilis 257 Turkey Chili

1 pound turkey breast 1/2 cup carrots. sliced 1/2 cup celery, sliced 2 (14-ounce) cans broth (chicken or turkey) 2 (16-ounce) cans navy beans (do not drain) 1 (4-ounce) can green chiles 1/2–1 teaspoon oregano 1/2–1 teaspoon cumin 1/2–1 teaspoon pepper

Cook and dice turkey breast. Add remaining ingredi- ents. Simmer. Top with sour cream, chopped chives, grated cheese, guacamole and tortilla chips.

Peter & Michelle Morgan John Morgan Family

258 Soups, Stews & Chilis Super Easy Yummy Chili

1 pound ground beef 1/2 cup onion, chopped 1 tablespoons chili powder 1/4 teaspoon garlic powder 1 cup wat e r 1 can tomato soup 1 can kidney beans 1 tablespoon vinegar 1/4 teaspoon salt 1 tablespoon brown sugar 1 tablespoon chili sauce 1 large can chili

Brown beef. Add onion, chili powder and garlic powder; cook until onion is tender. Add remain- ing ingredients. Simmer 15 minutes, stirring now and then.

Jody Johnson Margie Deen Morgan Johnson Family

Soups, Stews & Chilis 259 Great Crockpot Stew

1 pound beef stew meat 4 medium potatoes 4 carrots, sliced 1 bay leaf 1 package dry onion soup mix 1 can cream of mushroom soup 1 can cream of celery soup 1 (8-oz.) can tomato sauce 1 (10-oz.) package package frozen peas

Combine ingredients in a crock pot. Cook 6–8 hours on low or 4–5 hours on high.

Lindsay Johnson Smith Margie Deen Morgan Johnson Family

260 Soups, Stews & Chilis Gazpacho

4 cups Clamato juice 1/2 cup onions, chopped 1/2 cup olive oil 1/3 cup wine vinegar 1/4 cup green pepper, chopped 3 tablespoons parsley, chopped 2 garlic cloves, minced 1/4 teaspoon Tabasco sauce salt & pepper 8 tomatoes, chopped 2 cucumbers, chopped 2 avocados, cubed garlic croutons grated parmesan cheese

Combine Clamato juice, onion, olive oil, wine vin- egar, green pepper, parsley, garlic, Tabasco sauce, salt and pepper. Refrigerate 6 hours or overnight. Next day, add tomatoes, cucumbers and avoca- dos. Refrigerate. Serve very cold with croutons and Parmesan cheese. Serves 8.

Thomas & Kay Morgan John Morgan Family

Soups, Stews & Chilis 261 Chicken Cornmeal Soup

1 cup Chicken Broth 1/4 cup onion, diced 1 cup Potatoes, diced 1 cup Chicken, chopped 1/4 cup Cornmeal Salt & Pepper

Heat broth to boiling. Add vegetables. Cover; simmer until vegetables are tender. Sift in cornmeal slowly, stirring constantly. Add chicken. Season to taste. Cover and simmer 10 more minutes. Serves 10.

Prudence Morgan Golden Morgan Family

262 Soups, Stews & Chilis Vegetables

Barbecued Baked Beans Onion Roasted Potatoes Mashed Sweet Potatoes Peter’s Baked Yams Dressed Potatoes Steve’s Scrumptious Mashed Potatoes Mustard Pickles Sweet Butternut Squash Yummy Butternut Squash Barbecued Baked Beans

2 (15 1/2-oz.) cans pork & beans 1/2 pound bacon 3/4 cup brown sugar 1/2 bottle ketchup 1 large onion, diced 1 green pepper, diced 2 teaspoons soy sauce

Fry and crumble bacon. Add onion and green pep- per. Cook 10 minutes. Combine all ingredients in a casserole dish. Cover with foil and bake @ 300º for 3 hours.

Jenny Johnson Baxter Margie Deen Morgan Johnson Family

Grandpa Morgan drove the school wagon while the fam- ily lived in Jerome, Idaho. The winters were cold and with only sagebrush to burn for heat, many mornings he would find frost in his shoes.

264 Vegetables Onion Roasted Potatoes

1 envelope Lipton Onion Soup Mix 2 pounds potatoes, cut into large chunks 1/3 cup olive oil

Preheat oven to 450º. In a large bowl, add all ingredients. Toss in bowl until evenly-coated. In a 13” x 9” baking pan, arrange potatoes. Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Makes 4 servings.

Thomas & Kay Morgan John Morgan Family

Vegetables 265 Mashed Sweet Potatoes

3 cups mashed sweet potatoes (#29 ounces canned yams = 1 1/4 Cups) 1/3 cup sugar 1 teaspoon va n i l l a 2 eggs 1/4 cup melted butter 1/2 cup brown sugar 1/4 cup flour 2 1/2–3 tablespoon butter

Mix together sweet potatoes, sugar, vanilla, eggs and butter. Put in 1-quart dish. Top with mixture of brown sugar, flour and butter. Bake @ 350º for 30 minutes.

Thomas & Kay Morgan John Morgan Family

Many fond memories of family holiday dinners in the party house Grandpa Morgan was so proud of.

266 Vegetables Peter’s Baked Yams

3 large large yams 1/2 cup sugar 1/2 cup butter 1/3 cup milk 2 eggs 1 teaspoon va n i l l a 1 cup pecans, coarsely chopped 1 cup brown sugar 1/3 cup sugar 1/3 cup flour

Cook, peel and mash yams. Mix with sugar, but- ter and milk. Spread evenly in a 9” x 13” pan. Mix together vanilla, pecans, brown sugar, sugar and flour; crumble on top. Bake @ 350º for 45 minutes.

Peter & Michelle Morgan John Morgan Family

Vegetables 267 Dressed Potatoes

9 medium potatoes 2 cups sour cream 1/4 cup milk 2 tablespoons chopped chives 2 teaspoons salt 1/4 teaspoon white pepper 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 2 tablespoons butter, butter 2 tablespoons sliced almonds

Cut up potatoes; boil until soft. Stir in seasonings and spices. Spread in casserole dish. Drizzle butter over top. Sprinkle with almonds. Bake @ 400º for 15 minutes.

Peter & Michelle Morgan John Morgan Family

268 Vegetables Steve’s Scrumptious Mashed Potatoes

5–6 pounds potatoes cut in half or thirds 2 1/2 cups wat e r 1 1/4 teaspoons salt 1/2 pound butter 3/4 pint half -n- half (or milk)

Pressure cook on high 10 minutes after rocking; drain water. Mash in butter. Heat half -n- half (or milk) in microwave. Slowly whip into mashed potatoes.

Mary Morgan Burnett John Morgan Family

Vegetables 269 Mustard Pickles

1 gallon cucumbers, cut 1 quart pearl onions 1 red pepper 1 cup kosher salt 1 head Cauliflower 1 1/2 quarts white vinegar 3/4 quart wat e r 1/2 cup pickling spices 3 tablespoons powdered mustard 3 teaspoons turmeric 3 cups sugar 1 cup flour

Soak cucumbers, pearl onions and red pepper for 1 hour in kosher salt (plain) and enough water to cover (till an egg floats). Steam cauliflower in salted water until barely tender. Drain cucumber/cauliflower. Cook white vinegar, water and pickling spices in nylon bag. Add cucumber/cauliflower. Stir together powdered mustard, turmeric, sugar and flour. Mix until no lumps. Add to pot. Bring to good boil, stirring constantly. Add more plain salt to taste. Bottle. Process 5 minutes.

Mary Morgan Burnett John Morgan Family

270 Vegetables Sweet Butternut Squash

2 pounds butternut squash 1 cup sugar 1/2 teaspoon ground clove 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon pumpkin spice 1/2 cup butter 3 eggs, lightly beaten 1/2 teaspoon va n i l l a Pecan halves

Peel squash, cut in half and remove seeds. Cover and cook in boiling salt water for 25 minutes. Drain and mash. Add spices, sugar and butter to squash. Beat on medium speed 1 minute. Add eggs and vanilla. Pour into greased 2-quart baking dish. Garnish with pecan halves. Bake @ 350º for 35–40 minutes our until knife inserted comes out clean.

Lori Johnson Davis Margie Deen Morgan Johnson Family

Vegetables 271 Yummy Butternut Squash

3 pounds butternut squash 3/4 cup milk 6 tablespoons butter, melted 3 eggs, slightly beaten 1/8 teaspoon cloves 3/4 cup sugar 3 tablespoons flour 1/2 teaspoon va n i l l a 1/2 teaspoon cinnamon 1/8 teaspoon NutMeg 1 cup vanilla wafers, crushed 1/4 cup brown sugar 2 tablespoons butter, melted

Remove seeds from squash. Quarter and steam or bake squash until tender. Remove skin. Mix squash with milk, butter, eggs, cloves, sugar, flour, vanilla, cinnamon and nutmeg (I use an electric mixer). Spread evenly in a buttered casserole dish (8” x 11”). Crumble together vanilla wafers, brown sugar and butter. Top squash with crumb topping. Bake @ 350º for 30 minutes.

Jody Johnson Margie Deen Morgan Johnson Family

272 Vegetables Fruit Salad 239 A Peanut Butter Roll-up 95 Triple Treat Ice Cream 169 Almonds Barbecued Baked Beans 264 Almond Bars 106 Bar-B-Q Spareribs 192 Arnold’s Chicken Salad 231 Basil Dressing 241 Asian Chicken Salad 232 BBQ Spare Ribs 187 Burnt Almond Fudge Ice Cream 168 Beans Cereal Mix 26 Barbecued Baked Beans 264 Chinese Noodle Casserole 58 Black Bean Salad 237 Dressed Potatoes 268 Black Bean Salsa 140 Krazy Krunch 120 Black Bean Soup (Kids Will Eat) 252 Andy’s Things Corn & Bean Salsa 132 Hot Dog Potato Boats 190 Nacho Casserole 62 Mountain Man Breakfast 28 Southwest Egg Rolls 3 Apples Super Easy Yummy Chili 259 Apple Fluff Cake 53 Taco Salad 228 Apple Pie 211 Taco Soup 256 Apple Pie Filling 210 Turkey Chili 258 Apple Yam Delight 102 Beaumont Inn Corn Pudding 105 Applesauce Cake 49 Beef Fruit Salad 239 Crock Pot Roast 194 Grandma Morgan’s Apple Butter 180 Great Crockpot Stew 260 Paper Bag Apple Pie 212 Meatloaf 189 Snicker’s Salad 93 Nichole’s Meatloaf 191 Applesauce 104 Roast Sandwiches 247 Apricots Super Easy Yummy Chili 259 Apricot Pineapple Butter 175 Taco Soup 256 Sunshine Apricot Preserves 177 Whole Meal Soup 257 Arnold’s Chicken Salad 231 Belgian Waffles 29 Artichokes Best Darn Chocolate Chip Cookies 71 Artichoke Dip 135 Black Beans Hot Artichoke Dip 125 Black Bean Salad 237 Hot Feta Artichoke Dip 136 Black Bean Salsa 140 Asian Chicken Salad 232 Black Bean Soup (Kids Will Eat) 252 Aunt Margaret’s Cookies 72 Black Cherry Preserves, Aunt Netty’s 178 Aunt Netty’s Black Cherry Preserves 178 Blueberry Muffins 13 Aunt Peggy’s Fresh Salsa 130 Boiled Raisin Cake 50 Avocado Salsa 137 Bonnie’s Famous Cheese Ball 5 Awesome Fajita Marinade 143 Bottled Peaches & Pears 183 Bow Tie Spinach Salad 234 Bread & Milk (Grandpa Morgan’s) 111 Breads B Caramel Pull-Apart Bread 25 Cheesy French Bread 20 Baked Chicken 222 Easy Orange Breakfast Rolls 27 Bananas Fabulous French Bread 15 Banana Bread Muffins 14 Lion House Crescent Rolls 12 Carol’s Tahiti Banana Cake 48 Orange Date Nut Bread 16

Index 273 Pineapple Carrot Zucchini Bread 17 Casseroles Yorkshire Pudding 18 Broccoli Casserole 60 Broccoli Chile Relleno Casserole 59 Broccoli Casserole 60 Chinese Noodle Casserole 58 Cheese & Broccoli Soup 255 Egg Casserole 24 Brownies 92 Nacho Casserole 62 Buche de Noel 153 Taco Casserole 57 Burnt Almond Fudge Ice Cream 168 Tater Tot Casserole 56 Butter Zucchini Casserole 61 Apricot Pineapple Butter 175 Cereal Mix 26 Grandma Morgan’s Apple Butter 180 Cheese & Broccoli Soup 255 Grape Butter 181 Cheese Ball, Bonnie’s Famous 5 Steve’s Spiced Pear Butter 182 Cheesy French Bread 20 Butter Cake 52 Cherry Set Pudding 115 Butter Toffee (Emma Johnson’s) 112 Cherry Tomato Salad 235 Buttercream Frosting 85 Chicken Butternut Squash Arnold’s Chicken Salad 231 Sweet Butternut Squash 271 Asian Chicken Salad 232 Yummy Butternut Squash 272 Baked Chicken 222 Buttery Shower Cookies 70 Chicken Cornmeal Soup 262 Chicken Enchiladas 151, 152 Chicken Pesto Pizza 156 Chicken Roll-ups 221 C Chicken Teriyaki 220 Chicken-Filled Crepes 219 Cakes Foil-Baked Chicken Breasts 218 Apple Fluff Cake 53 Italian Chicken Thighs 216 Applesauce Cake 49 Italian Parmesan Chicken 214 Boiled Raisin Cake 50 Lime Chicken Soft Tacos 161 Butter Cake 52 Papaya Salsa 127 Carol’s Tahiti Banana Cake 48 Steve’s Catoosa Enchiladas 157 Crazy Chocolate Cake 40 Sweet & Sour Chicken 215 Eclair Cake 38 Swiss Chicken 217 Large Sunshine Cake 51 Tex Mex Chicken Soup 254 Lemon Cake 45 Texas Chicken Chunks 223 Oatmeal Cake 39 Chile Relleno Casserole 59 Pineapple Cake 42 Chili Pop Cranberry Cake & Sauce 44 Super Easy Yummy Chili 259 Southern Chocolate Sheet Cake 41 Turkey Chili 258 Upside-Down Chip Cake 43 Chili Sauce 146 Yogurt Cake 46 Chili Verdi 193 Canadian Cheese Soup 253 Chinese Noodle Casserole 58 Caramel Corn 98 Chip Dip 129 Caramel Pull-Apart Bread 25 Chocolate Carmel Corn, Microwave 94 Aunt Margaret’s Cookies 72 Carnitas 158 Brownies 92 Carol’s Tahiti Banana Cake 48 Burnt Almond Fudge Ice Cream 168 Carrots Chocolate Cherry Cookies 73 Pineapple Carrot Zucchini Bread 17 Chocolate Chocolate Chip Cookies 68

274 Index Chocolate Snowball Cookies 79 Crazy Chocolate Cake 40 D Kaelynne’s Special Dessert 110 Oreo’s 69 Dips Peppermint Choc.Chip Ice Cream 171 Artichoke Dip 135 Snicker’s Salad 93 Chip Dip 129 Soft Oreo Cookies 83 Fresh Fruit Dip 134 Southern Chocolate Sheet Cake 41 Hot Artichoke Dip 125 Upside-Down Chip Cake 43 Hot Feta Artichoke Dip 136 Chocolate Chip Cookies 64, 80 Jimmy Dean Spicy Sausage Dip 133 Chow Mein, Turkey 164 Pumpkin Pie Dip 139 Christmas Punch 8 Vegetable Dip 124, 131 Cinnamon Rolls 97 Veggie Dip 138 Cobbler, Fruit 107 Dressed Potatoes 268 Coconut Pie 202 Dressings Cold & Crunchy Dessert 100 Goose Poop Dressing 144 Cookies Outback Ranch Dressings 142 Aunt Margaret’s Cookies 72 Sweet & Sour Dressing 240 Best Darn Chocolate Chip Cookies 71 Buttery Shower Cookies 70 Chocolate Cherry Cookies 73 Chocolate Chip Cookies 64, 80 E Chocolate Chocolate Chip Cookies 68 Chocolate Snowball Cookies 79 Easy Orange Breakfast Rolls 27 Criss-Cross Peanut Butter Cookies 77 Eclair Cake 38 Meringue Raspberry Cookies 76 Egg Casserole 24 Minty or Almond Cream Wafers 70 Egg Rolls, Southwest 3 Mrs. Field’s Chocolate Chip Cookies 67 Emma Johnson’s Butter Toffee 112 Mrs. Field’s Cookies 66 Enchiladas Old-Fashioned Gingersnaps 75 Chicken Enchiladas 151, 152 Oreo’s 69 Steve’s Catoosa Enchiladas 157 Pineapple Cookies 81 Turkey Enchiladas 150 Pumpkin Chocolate Chip Cookies 65 Pumpkin Cookies 82 Soft Oreo Cookies 83 Sour Cream Sugar Cookies 84 F Sugar Cookies 78 Vanilla Milk Chip Oatmeal Cookies 74 Fabulous French Bread 15 Corn & Bean Salsa 132 Fajita Marinade 143 Cranberry Salsa 126 Favorite Salsa 128 Crazy Chocolate Cake 40 Feta Artichoke Dip 136 Crepes 22 Fettucine Alfredo 196 Criss-Cross Peanut Butter Cookies 77 Foil-Baked Chicken Breasts 218 Crock Pot Roast 194 French Toast Casserole, Praline 33 Curried Turkey 188 Fresh Fruit Dip 134 Frosting Buttercream Frosting 85 Snow Peak Frosting 47 Frozen Fruit Salad 108

Index 275 Fruit Cobbler 107 Fruit Dip 134 J Fruit Salad 239 Frozen 108 Jalapeno Poppers 4 Fudge 116 Jam Ginger Pear Jam 179 Quick Raspberry Peach Jam 174 JELL-O 3-Layered Raspberry Dessert 96 G Lime JELL-O Salad 236 Gazpacho 261 Meringue Raspberry Cookies 76 German Pancakes 32 Peaches & Cream JELL-O Salad 109 Ginger Pear Jam 179 Pineapple & Orange JELL-O 121 Gingerbread House 88 Quick Raspberry Peach Jam 174 Gingersnaps, Old-Fashioned 75 Jimmy Dean Spicy Sauce Dip 133 Goose Poop Dressing 144 John’s Rhubarb Pie 209 Grandma Morgan’s Apple Butter 180 Grandpa Morgan’s Bread & Milk 111 Granola 35 Grape Butter 181 K Great Crockpot Stew 260 Kaelynne’s Special Dessert 110 Key Lime Pie 204 H Krazy Krunch 120 Ham & Cheese Stuffed Buns 248 Ham Fried Rice 154 L Hot Artichoke Dip 125 Hot Caramel Pears 114 Large Sunshine Cake 51 Hot Dog Potato Boats (Andy’s) 190 Lasagna 162 Hot Feta Artichoke Dip 136 Lasagna, Spectacular 200 Huckleberry Pie 206 Lemon Lemon Bars 119 Lemon Cake 45 Triple Treat Ice Cream 169 Lettuce Wraps 2 I Lime Chicken Soft Tacos 161 Ice Cream Lime JELL-O Salad 236 Burnt Almond Fudge 168 Lion House Crescent Rolls 12 Cold & Crunchy Dessert 100 Ice Cream Pie, Spencer’s 205 Peppermint Chocolate Chip 171 Sour Cream Raspberry 170 M Triple Treat 169 Italian Chicken Thighs 216 Mango Chutney 176 Italian Parmesan Chicken 214 Marinades Awesome Fajita Marinade 143 Marinade for Turkey Fillets 148

276 Index Marinated Vegetable Salad 242 Oreo’s 69 Marshmallows Oriental Appetizer 155 Cherry Set Pudding 115 Outback Ranch Dressing 142 Fruit Salad 239 Oven Roasted Potatoes 265 Puffed Rice 113 Mashed Potatoes Hot Dog Potato Boats (Andy’s) 190 Mashed Sweet Potatoes 266 P Scrumptious Mashed Potatoes 269 Meatloaf 189 Pancakes Meatloaf, Nichole’s 191 German Pancakes 32 Meringue Raspberry Cookies 76 Homemade Syrup 34 Meringues 203 Pop-Eye Pancakes 23 Microwave Carmel Corn 94 Whole Wheat Pancakes 30 Minty or Almond Cream Wafers 70 Papaya Salsa 127 Molasses Taffy 122 Paper Bag Apple Pie 212 Mountain Man Breakfast (Andy’s) 28 Parkinson Frozen Fruit Salad 108 Mrs. Field’s Chocolate Chip Cookies 67 Pasta Mrs. Field’s Cookies 66 Fettucine Alfredo 196 Muffins Spanish Noodles 198 Banana Bread Muffins 14 Spinach Stuffed Shells 199 Blueberry Muffins 13 Tortellini Salad 197 Mustard Pickles 270 Peaches Bottled Peaches 183 Fruit Cobbler 107 Peaches & Cream JELL-O Salad 109 N Quick Raspberry Peach Jam 174 Peanut Butter Nacho Casserole 62 Criss-Cross Peanut Butter Cookies 77 Nathan’s Pizza 159 Peanut Butter Roll-up 95 Nichole’s Meatloaf 191 Pears Bottled Pears 183 Ginger Pear Jam 179 Hot Caramel Pears 114 O Pear Pie 208 Pear Salad 229 Oatmeal Steve’s Spiced Pear Butter 182 Oatmeal Cake 39 Peppermint Choc. Chip Ice Cream 171 Oatmeal Carmel 101 Peter’s Baked Yams 267 Vanilla Milk Chip Oatmeal Cookies 74 Pickles, Mustard 270 Old-Fashioned Gingersnaps 75 Pie Crust 207 Olive & Balsamic Dressing 144 Pies Orange Date Nut Bread 16 Apple Pie 211 Orange Julius 9 Apple Pie Filling 210 Oranges Coconut Pie 202 Orange Bowknots 117 Huckleberry Pie 206 Orange Walnut Salad 240 John’s Rhubarb Pie 209 Triple Treat Ice Cream 169 Key Lime Pie 204 Oreo Cookies, Soft 83 Paper Bag Apple Pie 212

Index 277 Pear Pie 208 Pumpkin Pie Dip 139 Spencer’s Ice Cream Pie 205 Punch Pineapple Christmas Punch 8 3-Layered Raspberry Dessert 96 Primary Punch 10 Apricot Pineapple Butter 175 Frozen Fruit Salad 108 Fruit Salad 239 Pineapple & Orange JELL-O 121 Q Pineapple Cake 42 Pineapple Carrot Zucchini Bread 17 Quick Raspberry Peach Jam 174 Pineapple Cookies 81 Pizza Chicken Pesto Pizza 156 Nathan’s Pizza 159 R Play Dough 89 Pop Cranberry Cake & Sauce 44 Raisin Cake, Boiled 50 Popcorn Raspberries Caramel Corn 98 3-Layered Raspberry Dessert 96 Krazy Krunch 120 Frozen Fruit Salad 108 Microwave Carmel Corn 94 Quick Raspberry Peach Jam 174 Pop-Eye Pancakes 23 Sour Cream Raspberry Ice Cream 170 Poppers 4 Triple Treat Ice Cream 169 Pork Red Potato Salad 233 Bar-B-Q Spareribs 192 Rhubarb Pie, John’s 209 BBQ Spare Ribs 187 Rice Carnitas 158 Ham Fried Rice 154 Pork Chops 186 Rice Pudding 99, 118 Potatoes Santa Rosa Rice Salad 238 Cheese & Broccoli Soup 255 Road Trip Sandwich 246 Dressed Potatoes 268 Roast Sandwiches 247 Great Crockpot Stew 260 Roast, Crock Pot 194 Oven Roasted Potatoes 265 Rolls Red Potato Salad 233 Easy Orange Breakfast Rolls 27 Scrumptious Mashed Potatoes 269 Lion House Crescent Rolls 12 Whole Meal Soup 257 Praline French Toast Casserole 33 Preserves Black Cherry Preserves 178 S Sunshine Apricot Preserves 177 Primary Punch 10 Salads Puddings Arnold’s Chicken Salad 231 Beaumont Inn Corn Pudding 105 Asian Chicken Salad 232 Cherry Set Pudding 115 Black Bean Salad 237 Rice Pudding 99, 118 Bow Tie Spinach Salad 234 Puffed Rice 113 Cherry Tomato Salad 235 Puffed Wheat Balls 113 Fruit Salad 239 Pumpkin Lime JELL-O Salad 236 Pumpkin Chocolate Chip Cookies 65 Marinated Vegetable Salad 242 Pumpkin Cookies 82 Orange Walnut Salad 240

278 Index Pear Salad 229 Spiced Pear Butter 182 Red Potato Salad 233 Spinach Santa Rosa Rice Salad 238 Bow Tie Spinach Salad 234 Sarah’s Salad (Lion House Recipe) 227 Hot Artichoke Dip 125 Spinach Salad 230 Orange Walnut Salad 240 Spinach Salad w/Basil Dressing 241 Spinach Salad 230 Sweet Poppy Seed Salad 243 Spinach Salad w/Basil Dressing 241 Taco Salad 228 Spinach Stuffed Shells 199 Salmon 250 Yummy Green Salads 226 Salsas Spudnuts 103 Aunt Peggy’s Fresh Salsa 130 Squash Avocado Salsa 137 Sweet Butternut Squash 271 Black Bean Salsa 140 Yummy Butternut Squash 272 Corn & Bean Salsa 132 Steve’s Things Cranberry Salsa 126 Catoosa Enchiladas 157 Favorite Salsa 128 Scrumptious Mashed Potatoes 269 Jimmy Dean Spicy Sausage Dip 133 Spiced Pear Butter 182 Papaya Salsa 127 Stew, Crockpot 260 Sandwiches Sugar Cookies 78 Ham & Cheese Stuffed Buns 248 Sunshine Apricot Preserves 177 Road Trip Sandwich 246 Sunshine Cake 51 Roast Sandwich 247 Super Easy Yummy Chili 259 Santa Rosa Rice Salad 238 Sweet & Sour Chicken 215 Sarah’s Salad (Lion House Recipe) 227 Sweet & Sour Dressing 240 Sausage, Jimmy Dean Sausage Dip 133 Sweet Butternut Squash 271 Scrambled Eggs 31 Sweet Poppy Seed Salad 243 Scrumptious Mashed Potatoes 269 Sweet Potatoes, Mashed 266 Snicker’s Salad 93 Swiss Chicken 217 Snow Peak Frosting 47 Syrup, Homemade 34 Soft Oreo Cookies 83 Soups Black Bean Soup (Kids Will Eat) 252 Canadian Cheese Soup 253 T Cheese & Broccoli Soup 255 Chicken Cornmeal Soup 262 Taco Casserole 57 Gazpacho 261 Taco Salad 228 Taco Soup 256 Taco Soup 256 Tex Mex Chicken Soup 254 Tacos Whole Meal Soup 257 Lime Chicken Soft Tacos 161 Sour Cream Raspberry Ice Cream 170 Tahiti, Carol’s Tahiti Banana Cake 48 Sour Cream Sugar Cookies 84 Tater Tot Casserole 56 Southern Chocolate Sheet Cake 41 Tex Mex Chicken Soup 254 Southwest Egg Rolls 3 Texas Chicken Chunks 223 Spaghetti Sauce 145 Three-Layered Raspberry Dessert 96 Spanish Noodles 198 Toffee, Butter (Emma Johnson’s) 112 Spare Ribs, BBQ 187 Tomatoes Spareribs, Bar-B-Q 192 Aunt Peggy’s Fresh Salsa 130 Spectacular Lasagna 200 Cherry Tomato Salad 235 Spencer’s Ice Cream Pie 205 Chili Sauce 146

Index 279 Chili Verdi 193 Vegetable Dip 124, 131 Corn & Bean Salsa 132 Veggie Dip 138 Favorite Salsa 128 Gazpacho 261 Spaghetti Sauce 145 Tomato Gravy 147 W Whole Meal Soup 257 Tortellini Salad 197 Whole Meal Soup 257 Tortilla Chips 160 Whole Wheat Pancakes 30 Triple Treat Ice Cream 169 Turkey Curried Turkey 188 Marinade for Turkey Fillets 148 Y Turkey Chili 258 Turkey Chow Mein 164 Yams Turkey Enchiladas 150 Apple Yam Delight 102 Turkey Tetrazzini 163 Peter’s Baked Yams 267 Yogurt Cake 46 Yorkshire Pudding 18 Yummy Butternut Squash 272 U Yummy Green Salad 226 Yummy Tortilla Chips 160 Upside-Down Chip Cake 43 V Z Zucchini Vanilla Milk Chip Oatmeal Cookies 74 Pineapple Carrot Zucchini Bread 17 Vegetables Zucchini Casserole 61

280 Index MORGAN

Joseph Franklin Morgan Essie Elsie Summers Morgan