Hearth and Home

TALMAGE FAMILY BREAD RECIPE

Martha's Great Greats attended the 1893 Chicago Worlds Fair and returned with a souvenir of bread starter.  Family and friends have enjoyed this recipe for more than 100 years.  If you want to try this starter, just give Martha a call.

THIS IS YOUR "STARTER" OF OLD FASHIONED EVERLASTING YEAST  

Place contents of this package in pint jar; add 1 1/4 cups of lukewarm "Tater (may use potato flakes mixed with water). Stir until dissolved. Add enough white flour to make a heavy pancake-like batter; set in a warm place to come alive. This may take from six to twenty-four hours, depending upon temperature. Occasional stirring will hasten the development of your EVERLASTING YEAST. When contents of jar become light and bubbly your yeast is normal. (Perhaps it is best described as a “sponge”). It may now be used or placed in refrigerator until you are ready to bake. We cover our jar with paper cap held .with a rubber band.

THE YEAST AND ITS CARE: 

TO SET SPONGE:

INGREDIENTS: Put in large crock or bowl

            All of Yeast from pint jar
            Three' pints lukewarm water One cup sugar
            Flour -- to make a thick pancake-like batter.  

Mix well. Cover and let set in warm place. If set in the morning it should be stirred occasionally. When light and bubbly, sponge is ready to be made into dough.  

TO MAKE THE DOUGH: 

Before starting to make dough, SAVE OUT YOUR NEXT STARTER OF EVERLASTING YEAST. Put several tablespoons of sponge back in pint jar; add cup of water, two or three tablespoons of sugar, and enough, flour to make 'heavy batter. Set aside for two hours, cap and return to refrigerator for next baking

INGREDIENTS: The SPONGE

1 cup dry milk
1/3 cup cooking oil
Flour
5 teaspoons salt       
           

I added 2 beaten eggs (warmed in warm water) and a generous squeeze of honey.  NOTE:  Crisco or bacon dripping works better than oil in the pan.

White or Wheat Bread

Source:  Myrna

Instructions:  Mix together:  7 c. flour, 5 ½ c. water (warm - 110o), 2 T. salt
Add and mix:
2/3 c. honey, 2/3 c. oil, 1 c. flour
Add:  2 T. yeast (let dissolve)
Add:  4 c. flour
Kneed 10 min. (with machine - speed 2).  Let rise in bowl, punch down, put in pans.  Bake 39 min. at 375o.  Makes 5-6 loaves.  Can cut recipe in half.  Can use half wheat & half white flour.

Ingredients    
12 cups Flour 
5 1/2 cups warm Water  (110 degrees)
2 tablespoons Salt
2/3 cup Honey
2/3 cup Oil 
2 tablespoons Yeast 

Yorkshire Pudding

Instructions:  400o, 25 - 30 MIN.  About 5 min. before roast is done - prepare. 2 eggs - beaten until foamy.  Add 1 c. milk and ½ t. salt.  Beat in 1 c. flour until batter is smooth.  When roast is done, turn oven to 400o.  Spoon off 2 T. clear hot beef drippings from roast and place in 12 3" muffin cups (to coat pan).  Heat muffin pan in oven 5 min. till drip-pings are very hot.  Pour 2 ½ T. batter into each cup.  Bake 30 min. or until golden brown.  Serve hot.  Can use 10" pie plate.  Coat surface with drippings - bake 23 - 25 min.

Source :  Marilyn

Ingredients
2 Eggs, beaten until foamy
1 cup Milk
1/2 teaspoon Salt    
1 cup Flour

Zucchini Bread

Instructions:  Preheat oven to 325o - grease and flour 2 loaf pans.  Beat eggs, then add oil, sugar, grated zucchini & vanilla; cream together.  Sift and measure 3 c. flour, then sift together flour, soda, baking powder, salt and cinnamon.  Add Ingredients to creamed mixture and mix.  Add chopped nuts.  Bake in 2 loaf pans for 1 hr.

Source:  Josie

Ingrédients 
3 Eggs, beaten
2 cups Sugar
2 teaspoons Vanilla  
1 teaspoon baking Soda
1 teaspoon Salt
1 cup Oil
2 cups grated Zucchini
3 cups Flour 
1/2 teaspoon Baking powder 
1 teaspoon Cinnamon 
1/2 cup Nuts  (or 1 teaspoon nutmeg)

Converting conventional yeast bread recipe for use in bread machines:
Reduce the amount of flour to 2 cups for a 1-pound machine, 3 cups for a 1 1/2-pound machine, or 4 cups for a 2-pound machine.
Reduce all Ingredients by the same proportion, including the yeast (one package equals about 2 1/4 teaspoons). If a range is given for flour, use the lower amount to figure the reduction proportion. For example, for a 1 1/2-pound bread machine, a recipe calling for 4 1/2 to 5 cups flour and 1 package yeast would be decreased by 1/3 to 3 cups flour and 1 1/2 teaspoons yeast.

If the bread used two or more types of flour, add the flour amounts together and use that total as the basis for reducing the recipe. The total amount of flour used should be only 2, 3, or 4 cups, depending on the size of your machine.

Use bread flour instead of all-purpose flour or add 1 to 2 tablespoons gluten flour (available at health food stores) to the all-purpose flour. Rye breads usually need 1 tablespoon of gluten flour even when bread flour is used.

Measure the Ingredients as you would for any other recipe, but add them in the order specified by the bread machine manufacturer.

Add dried fruits or nuts at the raisin-bread cycle, if your machine has one. If it does not, add them according to the manufacturer’s directions.

Do not use light-color dried fruits, such as apricots and light raisins, because the preservatives added to them can inhibit yeast performance. Choose another fruit or use the dough cycle and lightly knead in the fruit by hand before shaping the loaves.

(Note: When making the dough only, it may be necessary to knead in a little more flour after removing the dough from the bread machine and before shaping it. Knead in just enough additional flour to make the dough easy to handle. If necessary, let the dough rest 5 minutes before shaping it. The dough is extremely elastic and letting it rest makes it easier to shape.)

For breads containing whole wheat or rye flour, use the whole-wheat cycle, if your machine has one. For sweet or rich breads, use the light-color setting, if you machine has one.

The first time you try a new bread in your machine, watch and listen carefully. Check the dough after the first 3 to 5 minutes of kneading. If your machine works excessively hard during the mixing cycle, if the dough looks dry and crumbly, or if two or more balls of dough form, add 1 to 2 tablespoons of extra liquid. If the dough looks extremely soft and is unable to form a ball, add more flour, 1 tablespoon at a time, until a ball does form. For future reference, record how much additional liquid or flour was added.

White Chocolate-Cranberry Biscotti

From Kraft website at http://www.kraftfoods.com

Charlie and I made this just before Christmas.  It was actually pretty easy to make and really good.  Learn from my mistake - DO NOT try to melt the chocolate in the microwave - You'll get lumps and a bit of burning.  Instead, use a double boiler or a Pyrex measuring cup in a pan of boiling water.

Prep Time:  10 Minutes
Total time:  2 hr. 28 min.
Makes 2 doz, or 24 servings, one biscotti each

Candies

Salt Water Taffy

Instructions:  Grease cake pan.  Mix sugar and corn starch in 1-½ qt. pan.  Stir in next 4 Ingredients. Cook over medium heat, stirring constantly, until mixture boils & sugar is completely dissolved.  Continue cooking, without stirring until temperature reaches 260o or until a hard but plastic ball is formed in cold water.  Remove from heat.  Stir in flavoring oil & food coloring.  Pour into cake pan.  Let stand until cool enough to handle.  Grease hands & pull until it has a satin-like finish and light color.  Cut into 1" pieces.  Wrap in waxed paper. 

Makes about 1 pound.

Ingredients  
1 cup Sugar                                                
2 tablespoons Corn starch                                      
¾ cup light Karo Syrup                                       
½ cup Water                                                 
½ teaspoon Salt                                                    
2 tablespoons Butter                                                
1 teaspoon Lorann Flavoring Oil                      
1 cup Food Coloring 

Fruit Leathers

Instructions:  Blend fruit together in blender.  Line 2 15-½ x 10 ½ x 1 jelly roll pans with plastic wrap.  Se-cure edges with masking tape.  Spread fruit puree evenly in plans.  Place in 150o oven leaving door ajar 4".  Leave candy thermometer in back oven to check temperature.  If it gets above 150^o, turn off.  Rotate pans every 2 hrs.  Leather is dry when the surface is no longer sticky, 6-12 hours.  When dry, remove from oven.  Remove plastic wrap.  Let cool completely.  When cool, rewrap in plastic wrap by rolling up like a jelly roll.  Leather can be stored at room temp. 1 month, in fridge 3 months, and freezer 1 year. 
Strawberry:  5 c. halved strawberries;  ¼ c. sugar or honey.

Apricot, Plum, Peach or Nectarine:
Wash & cut up 3 lb. fresh fruit.  Re-move pits.  Add ¼ c. sugar or honey.

Strawberry-Rhubarb:  Cook together 3 c. cut up rhubarb, ¾ c. sugar and ¼ c. water till tender (about 8 min).  Do not drain.  Puree w/2 ½ c. halved strawberries, and proceed using 2 T. sugar.

Apple Cinnamon:  Wash, core and cut up 3 lb. apples, do not use hard baking apples. Puree apples, adding ¾ c. water.  Stir in ¾ c. sugar and ¾ t. ground cinnamon.

Flavored Nuts

Instructions:  Mix sugar, water and corn syrup in 2-quart saucepan.  Bring to boil, stirring constantly.  Cook to 238o or until drops of syrup form soft ball in cold water.  Remove from heat.  Stir  in marshmallows, flavoring oil and coloring until dissolved.  Mix in nuts until coated.  Turn onto waxed paper.  Separate nuts while warm.  Makes 1-¼ pounds.

Ingredients
1 cup Sugar                                                
½ cups Water                                                 
¼ cup Karo Syrup                                       
10 Marshmallow s                                  
1/8 teaspoon Lorann Flavoring Oil                      
3 cups pecan or walnut halves

Easy Divinity

Instructions:  Mix 1st 4 Ingredients in 2-quart pan.  Cook over medium heat, stirring constantly, until mixture comes to a boil.  Reduce heat, cook w/o stirring until temperature reaches 265oF or until a hard but plastic ball is formed in cold water.  Just before temperature reaches 265o F, beat egg whites w/electric mixer in large bowl until stiff peaks form when beater is raised.  Beating constantly on high, slowly pour hot syrup over egg whites.  Continue until mixture begins to lose its gloss and a small amount holds a soft peak when dropped from spoon.  Stir in flavoring oil and coloring.  Drop by teaspoonfuls onto waxed paper.

Number of Servings:    50
Ingredients   
2 ½ cups Sugar                                                
½ cup, light Karo Syrup                                       
½ cups Water                                                 
¼  teaspoon Salt                                                    
2 Egg  whites                                                   
¼ teaspoons Lorann Flavoring Oil                      
Food Coloring, optional

Easy Fondant
Instructions:  In 3-quart saucepan heat margarine, corn syrup and ½ lb. sugar over low heat until bubbly.  Stir in remaining sugar.  Remove from heat.  Stir until mixture holds shape.  Turn into greased pan.  Cool until lukewarm.  Knead until smooth.  Add flavoring oil and coloring.  Shape with lightly greased hands into balls, mint pat-ties, etc.  Makes 1-1/3 pounds.

Ingredients
1/3 cup Butter                                                
½  cup Karo Syrup                                       
1 pound, powdered Sugar, sifted                                                
1/8 teaspoon Lorann Flavoring Oil                      
Food Coloring  as desired

Noel's Toffee

Instructions:  Cook sugar, butter and almonds over medium heat until mixtures comes to 300-305 on a candy thermometer.  Spread on a non-stick cookie sheet.  If using regular cookie sheet, spray with butter.  As this is cooling, spread with Hershey Bars and top with toasted pecans.  Store cracked toffee in an air-tight container.  Keeps indefinitely.

Ingredients  
1 pound Butter                                                
2 cups Sugar                                                
3 regular size Hershey Bars                                   
½ cup chopped, toasted Pecans

Noel's Chocolate Peanut Butter Cups

Instructions:  Melt 3 to 4 minutes on high in microwave, stirring every 30 seconds or so.  Just watch it.  Pour into candy cups.  Makes 96.  Freezes well.  You can add any kind of extras to this that appeal.

Number of Servings                      96
Ingredients 
 24 oz. White Almond Bark (or white chocolate chips)
1 cup (Creamy) Peanut Butter                                  
12 oz package Chocolate Chips

Chocolate Mice
Cutest critters you've ever seen

Instructions:  Rinse, drain and dry off the Cherries and chill them. Melt chocolate just until melted -not too warm.   Dip Cherry in chocolate, set on waxed paper with stem (tail) down flat. Press Kiss into Chocolate to form head. (On side away from tail for those not knowing mouse anatomy) Press almonds in crevice between cherry and Kiss to form ears. (Cut in half lengthwise to get 2 short ears.)  Add two drops of red cake jell to form eyes and one drop on end of Kiss to form nose.

Ingredients
2 pkgs (milk chocolate Chips                             
2 jars (with stems) Maraschino Cherries                     
1 pkg (milk chocolate) Candy Kiss                                      
1 pkg. Sliced Almonds                                           
1 tube red decorating cake jell     

Cleaning Solutions

Window Cleaning Solution
Excellent
Instructions:  Mix equal parts of above Ingredients in pint bottle.  Add 1-2 capfuls to 3 gal. warm water.  If soap bubbles are 1/16" or less apart it is right.  First time - use soft scrub brush to put soap on.
Source:          Denny 

Ingredients  
Detergent dishwashing liquid--Joy, dawn--NOT Ivory
Ammonia
Vinegar, white

Carpet Spot Remover
Excellent
Instructions:  Use old bath towel for low pile - nylon brush for shag.  Do about 4x4 area at a time.  Rinse section with 1 c. white vinegar mixed w/1 gal. warm water.  For small batch, use:1 c. water, 1 T. ammonia,  1 T. Thoro

Source          Trudy

Ingredients  
1/2 cup Ammonia      
1/2 cup Thoro 
1/2 gal. Warm Water 

Desserts

To make the bread pudding, first preheat oven to 350 degrees. Grease 8" square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow bread to soak up custard.

Place the raisins in a greased pan. Top with the egg mixture, which prevents the raisins from burning. Bake for approximately 25-30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry. Cool to room temperature.

To make the whiskey sauce, place the cream in a small saucepan over medium heat, and bring to a boil. Whisk corn starch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.

To make the meringue, preheat oven to 350 degrees. Butter six 6 ounce ramekins. First, be certain that the bowl and whisk are clean. The egg whites should be completely free of yolk, and they will whip better if the chill is off them. This dish needs a good, stiff meringue. In a large bowl or mixer, whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the soufflé will not work.

In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in one-quarter of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins.

Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches. Smooth and shape tops with spoon into a dome over the ramekin rim. Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, poke a hole in the top of each soufflé, at the table, and pour the room temperature whiskey sauce inside the soufflé. Note: New Orleans French bread is very light and tender. If substitute bread is used that is too dense, it will soak up all the custard and the recipe will not work.

Peanut Butter Cookies – Genevieve

8 oz. butter unsalted, room temperature
1/2 c. sugar
1/3 c. brown sugar
1 large egg
1 tsp vanilla
1 c. peanut butter - crunchy style
1/4 tsp salt
1 tsp baking powder
1 3/4 c. flour

Preheat oven to 350 degrees.  Cream butter with sugars until light.  Add egg and vanilla extract, and peanut butter and the combined flour, baking powder and salt.  Mix well until well combined.  If weather is hot, place in fridge to cool at least an hour.  Take a small ice-cream scoop or tsp. of dough, roll the dough into rounds and place on baking sheet, leaving 3 inches of space between them.  Dip a fork in sugar and press it into top of each cookie twice to make a crisscross pattern.  Dip fork into the sugar before each pressing.  Bake approximately 12 to 15 minutes, until cookies are light brown.

Hors Devours

Veggie Relish

Instructions:  Bring pot of salted water to boil.  Add onions; cook 3 minutes to loosen skins.  Drain and cool slightly.  Cut root ends from onions.  Squeeze onions at stem end (onions will slip out  of skins).

Combine pearl onions, Sherry, raisins, honey, water, butter and thyme in heavy large skillet.  Bring to boil over medium-high heat.  Reduce heat to very low; cover and simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes.  Season with salt and pepper.   Remove from heat.  (Can be prepared 6 hours ahead.  Let stand at room temperature.  Rewarm over low heat before continuing).  Stir almonds and Sherry wine vinegar into onions.  Add a few teaspoonfuls of water if mixture is too dry. 
Serve warm.

Ingredients    
2 pounds pearl Onion
1 cup, dry Sherry           
½ cup Raisins         
¼ cup Honey           
¼ cup Water 
2 Tablespoons Butter
1 teaspoon minced fresh or 1/2 t. dried Thyme           
2/3 cup slivered toasted (about 3 1/2 ounces Almonds       
4 teaspoons sherry wine or red wine Vinegar         

Vegetable Dip – Sue

Instructions:  Combine all ingredients and chill.  Aging in the refrigerator enhances flavor.  Use as quick, economical dip, salad dressing, or sauce for fish.

Ingredients  
2 cups Sour Cream 
2 cups Mayo 
4 tablespoon, green, chopped Onion
4 tablespoons, chopped Green Pepper          
4 teaspoons Dill weed      
4 tablespoons, chopped Parsley          
4 teaspoons Beau Monde

Tex Mex Dip

Instructions:  Mash avocados in med. bowl with lemon juice, salt & pepper.  Combine salad dressing, Taco seasoning mix and sour cream - add to avocados.  Spread bean dip in bottom of Pyrex dish.  Top with avocado mix.  Sprinkle with tomatoes (peeled, seeded, chopped); chopped onions, chopped olives.  Cover with shredded cheese and chill.  Serve with Tortilla Chips around dish stuck in edge.

Ingredients  
2 cans Bean Dip      
2 small cans, ripe Olives
1 cup Sour Cream 
 2 tablespoons juice Lemon           
8 oz, grated Cheddar cheese     
1/2 teaspoons Salt    
¼ teaspoons Pepper          
1bunch, green Onion
½  cup Salad Dressing       
3 medium fresh Tomato          
 1 - 1 1/4 oz. pkg. Taco Seasoning Mix 
3 medium Avocados       
1 pkg. Large round Tortilla Chips           

Mexican Corn Dip

Instructions:  Mix together.  Refrigerate 1 - 2 hours before serving.

Ingredients 
1 can, white Corn  
1 4 oz. Can diced Green chilies           
1 large Tomato          
½ bunch green, diced Onion
3 tablespoons wine Vinegar         
3 tablespoons, vegetable Oil      
Garlic Salt to taste
Onion Salt to taste

Italian Sausage Dip

Instructions:  Brown sausage and drain fat.  Chop up onion and tomato.  Throw everything in to crock pot and cook.

Ingredients 
1 lb + 8 oz Sour Cream 
1 8-oz pkg. Cream cheese         
1 can  chopped Green chilies           
1 can  sliced black, small Olives
1 red Onion
1 Tomato          
1 lb. Italian (hot or mild) Sausage       

Clam Dip – Trudy

Ingredients 
1 large carton Sour Cream 
1 can, minced Clams
2 dashes Worcestershire Sauce       
Garlic Salt to taste

Cheese Ball – Carol

Instructions:  Allow Cheese to soften.  Knead together, then add remaining ingredients.  Shape into rolls on waxed paper.  Sprinkle roll with chili powder.  Recipe can be divided in half.

Ingredients  
2 pound box Velveeta       
8 ounces Cream cheese         
3 teaspoons Garlic Powder          
1 teaspoon Cayenne Red Pepper          
2 cups chopped pecans   

Armadillo Eggs – Denny

Instructions:  Grate cheese (both kinds) and mix together, then divide in half.  Mix together half of the grated cheese, the raw sausage and the Bisquick mix.  Knead until stiff dough is formed.  Set aside.  Slit jalapeno peppers and remove seeds.  Do not rinse.  Stuff each pepper with remaining cheese.  Pinch pepper together to seal.  Now pinch off a bit of dough mixture and pat into a pancake approximately 1/4" thick.  Place stuffed pepper in middle and roll in hand to form egg shape.  Roll each ball in beaten egg and then Shake 'n Bake mixture.  Bake at 325o for 20 minutes.  These may be frozen and baked later.

Ingredients 
1 pound Monterey Jack Cheese      
1 pound Cheddar cheese     
2 - 27 oz cans Jalapeno Peppers  
1 pound Owens hot country sausage
2 Eggs
Shake & Bake - 1  pkg, for pork
½ cup, finely chopped Onion
3 cup Bisquick Mix   

Jams and Jellies

Apricot & Almond Conserve – Linda

Instructions:  Soak apricots overnight in water.  Strain apricots; reserve liquid.  In a heavy bottomed saucepan combine reserved liquid and sugar; bring to boil over a low heat stirring until sugar is dissolved.  Add apricots and simmer until proper consistency is reached and candy thermometer reaches 220o.  Immediately stir in liqueur and almonds.  Remove from heat.  Allow jam to stand at room temperature 10 minutes, stirring occasionally, to keep fruit and nuts in suspension.  Pour conserve to within 1/8" of top of sterilized jars.  Seal tightly with sterilized lids.  Invert jars for a few seconds to complete seal.  Cool in upright      position.  Store in a cool, dark place.  Makes 4 pints.
           
Ingredient    
Apricots, 1 lb. dried, quartered
Water,  5 cups
Sugar, 6 cups
Almond Extract , ½ teaspoons
Almonds, ½ cup blanched slivered

Main Dish

Traditional Smothered Steak
A tradition favorite like Mom used to make.

Prep: 10 minutes
Cook: 1-1/2 to 2 hours
Servings: Serves 4

2 lbs. round steak
1 Tbsp. vegetable oil
1 large onion, cut in half and sliced 1/4-inch thick
1 can cream of mushroom soup
1 envelope beefy onion soup mix
1 can beef broth
1 cup water

In skillet, or Dutch oven, heat oil over medium-high heat. Sauté onion until translucent; remove and set aside.  In same skillet, sauté round steak until browned.  Meanwhile, stir together mushroom soup, onion soup mix, beef broth and 1 cup water until blended; add onion and pour over browned meat. Reduce heat, cover with tight fitting lid, and simmer for 45 minutes to 1 hour, or until beef is fork tender, or for Dutch oven, cover and cook in preheated 350°F oven for 1-1/2 to 2 hours.

Roasted Turkey - Stuffed

Weight: 12 lbs. (12 servings)
Oven Temp: 325F

Roasting Time: 3 hours 15 mins  to  3 hours 30 mins   + 15  minutes standing time
Roasting Schedule
Start Time: 9:30 AM
End Time: 12:45 PM
Standing Time: 15min
Serving Time: 1:00 PM
Roasting Instructions
Rinse bird thoroughly on outside as well as inside the body and neck cavities. Pat dry with paper towels. If desired sprinkle inside of body cavity with salt. Lightly spoon stuffing into neck and body cavities. Pull neck skin to back and fasten with a skewer. If a band of skin crosses tail, tuck drumsticks under band. If there is no band, tie drumsticks to tail using 100-percent-cotton kitchen string. Twist wing tips under the back. Place bird, breast side up, on a rack in a shallow roasting pan; brush with cooking oil. Insert an oven-going meat thermometer into center of one of the inside thigh muscles. The thermometer should not touch bone. Cover with foil, leaving air space between bird and foil. Lightly press the foil to the ends of drumsticks and neck to enclose bird. Roast in 325 degree F oven for time specified. Uncover bird the last 45 minutes of roasting. Two-thirds through roasting time, cut band of skin or string between drumsticks. Continue roasting until meat thermometer registers 180 degrees F (check temperature of thigh in several places). Center of stuffing should register 165 degrees F. Remove bird from oven; cover with foil. Let stand 15 minutes before carving.

Turkey in Brown Bag

Instructions:  Heat oven to 325o.  Prepare turkey when just a few degrees below room temperature. 

Season cavity and outside with plenty of salt.  Mix:  2 T. water with 4 t. paprika. 
Dissolve well; then blend well with 1 c. peanut oil and rub into outside of turkey well. 
Select large brown paper bag with no holes.  Pour remainder of oil into bag and thoroughly coat inside of bag.  Slide turkey into bag with breast side up.  Close open end of bag and tie securely with twin string.  Place inside of bottom part of roaster and cook 10 minutes per pound -no more

Ingredients   
Turkey,12 pound, minimum size
Salt
Water,  2 tablespoons
Paprika, 4 teaspoons
Peanut Oil, 1 cup

Turkey in a Bag

Instructions:  Wash and thaw turkey.  Salt well (inside).  Mix 4 T. paprika w/ 2 T. warm water.  Mix into 1 c. peanut oil.  Massage turkey w/oil and place in large brown bag which has been generously oiled inside.  Cook in paper bag (which has been tightly sealed) 10 min. per pound at 325o for un-stuffed turkey.  Stuffed turkey - 12 min/lb.

Source          Marilyn

Ingredients    
Turkey
Paprika , 4 tablespoons
Water,  2  tablespoons warm water
Peanut Oil, 1 cup

Texas Cheese Square

Instructions:  Grease a square casserole, then layer with olives, green chilies, and pimientos (if used).  Cover with cheddar cheese, then layer with Monterey jack cheese.  Mix biscuit mix, milk, and eggs well.  Pour evenly over layers.  Bake at 375o until set and golden brown.  Cool slightly, then cut into small squares.  Good hot or cold, and freezes well.

Source          Denny

Ingredients    
1 -  2 1/4 oz. can ripe, sliced Olives
1 -  4 oz. Can chopped green chilies           
1 -  2 oz. Jar, diced Pimento        
4 Eggs
1/2 pounds, sharp, grated Cheddar cheese 
1/2 pounds, grated Monterey Jack Cheese      
1 cup Bisquick Mix

Spininskies

Instructions:  Cook, crumble and drain hamburger.  Add salt and pepper to taste.  Add chopped onion and shredded cabbage.  Add beaten eggs.  Grate cheese and combine into mixture.  Cook and simmer over low heat until cabbage is tender.  Prepare biscuit mix per directions.  Pinch walnut size pieces of dough off and roll to size of a saucer.  Put two tablespoons of meat mixture on dough; fold like a turnover, crimping edges.  Cook in 1/4" hot grease in heavy skillet until brown on both sides.  Drain.  Use Cream of Mushroom Soup diluted to gravy consistency as gravy over each as they are served or serve plain.

Source          Mark
 Ingredients  
2 pounds hamburger
1 large head cabbage, shredded
1 medium onion, chopped
1 chunk grated cheddar cheese
Salt
Pepper
2 Egg
Biscuit Mix

Southern Living Hamburger Pie

Instructions:  Cook chuck, onion, drain. Add mushrooms, chilies & cream cheese. Cook, low heat, stirring till cheese melts. Stir in flour, salt, pepper, cumin. Split biscuits, pat dough in 9" pie plate coated w/PAM. Spoon meat mixture over dough. Mix cot cheese, egg, spread over meat. Sprinkle w/paprika.  350o 35-40 min. Each serving - 2 ½ meats, ½ bread, 1 fat.

Number of Servings          8

Ingredients   
1 pound Ground Beef
1 small Onion
1 - 4 oz. Can chopped Green chilies
1 tablespoon Flour  
1/2 teaspoons Pepper          
1 - 5.5 oz. Can Biscuits         
1 cup Cottage Cheese      
Paprika 
1 - 4 oz. Can Mushrooms  
4 oz, light Cream cheese         
1/2 teaspoon ground Cumin           
PAM
1/4 teaspoon Salt  
1 Egg  

Sausage Brunch Casserole

Instructions:  Crumble sausage in a medium skillet.  Cook over medium heat until brown, stirring occasionally.  Drain well.  Line bottom of a buttered 13 x 9 x 2 inch baking disk with crescent rolls, firmly pressing perforations to seal.  Sprinkle with sausage and cheese.  Combine remaining ingredients (egg, milk, salt and pepper); heat well and pour over sausage/cheese mixture.  Bake at 425 degrees for 15 minutes or until set.  Let stand 5 minutes.  Cut into squares and serve immediately.

Source          Karen

Number of Servings          12

Ingredients    
Sausage        1.5 lbs.           Owens country sausage
Rolls   1 8 oz can      Refrigerated crescent dinner rolls
Mozzarella cheese  2 c. (8 oz)       Shredded
Egg     4          beaten
Milk     3/4 cup
Salt     1/4 tsp
Pepper           1/8 tsp
Sausage & Wild Rice Casserole

Instructions:  Mix ingredients together.  Bake at 350o for 35-40 minutes.  Top with shredded cheddar cheese and bake another 10-15 minutes until cheese melts and bubbles.  Salt, pepper, etc. are not necessary - seasonings in sausage will suffice.

Ingredient    
1 pound hot, browned & drained Sausage       
1 medium Onion
1/2 pounds Mushrooms, sautéed in butter
1 box Uncle Ben's Brown/Wild Rice, cooked Rice   
1 can, undiluted Mushroom Soup     
8 ounces Sour Cream 
Cheddar cheese, shredded

Salisbury Pie

Instructions:  Sauté onions in oil, add hamburger, brown.  Add green beans and tomato soup, and salt & pepper to taste, heat.  Place in casserole. Mash potatoes, add egg and milk.  Place on top of meat mixture.  Brown in 350o oven.

Ingredient    
1/4 cup, chopped Onion
1 pound Ground Beef
1 can Tomato Soup           
1 can, green Beans           
3 cups, mashed Potatoes       
1 beaten Egg    
1/2 cup, warm Milk    
Pepper

Reunion Breakfast Casserole

Instructions:  Layer sausage and cheese in greased 9 x 13 inch baking dish.  Mix together milk, Bisquick and eggs.  Pour liquid mixture over top.  Bake at 350 degrees covered for 20 minutes, then uncover and bake an additional 40 minutes.

Source          Karen

Ingredients    
1 lb. hot, browned Sausage       
4 cups shredded Cheddar cheese     
2 cups Milk    
2 cup Bisquick Mix
4 beaten Eggs

Oven-Fried Catfish

Instructions:  In a shallow bowl, beat the milk and egg together.  In another shallow bowl, combine the cornmeal and dry ingredients.  Dip each fish fillet in the egg mixture and then coat thoroughly in the cornmeal.  Spray a shallow baking dish with nonstick cooking spray and then add the olive oil, turning the dish to coat.  Place the fish in a single layer in the baking dish.  Bake in a 500 degree oven for about 12 minutes or until fish flakes easily with a fork.  Makes 4 servings

Number of Servings          4

Ingredients    
2 tablespoons Milk    
1/4 teaspoons Garlic Powder, (or onion powder)
1 Egg    
1 pound catfish fillets or other white fish
1/2 cup yellow Corn Meal    
PAM
1/4 teaspoon Paprika         
1/2 teaspoon olive oil      
1/4 teaspoon Salt 

Hallelujah Halibut
Instructions:  Rinse halibut and pat dry.  Arrange steaks side by side in greased 8 x 12 inch baking dish.  In small bowl, combine mayonnaise, sour cream and flour, stirring until smooth.  Stir in lemon juice, onion and cayenne.  Spoon mixture evenly over fish to cover completely.  Bake uncovered in preheated oven at 425 degrees 20-25 minutes, or until fish is opaque in center of thickest part.  Sprinkle cheese over fish and continue to bake until cheese is just melted, about 2 minutes.  Lift steaks onto warmed platter and serve at once.

Source          JJ
Ingredients  
2 lb. 1" thick Halibut          
1/2 cup Mayo 
1/2 cup Sour Cream 
2 t Flour  
1 1/2 t Lemon Juice
1 T minced Onion
1/8 t Cayenne Pepper    
1/2 cup Shredded Cheddar cheese 

Monte's Ham

Instructions: 
1. For ham, preheat oven to 300 degrees. Trim tough outer skin and excess fat from ham. Put ham in a large roasting pan and score, making crosshatch incisions all over it with a sharp knife. Roast for two hours. Remove ham from oven and increase heat to 350 degrees.
2. For glaze, combine orange marmalade, mustard, and brown sugar in a medium bowl. Stud ham with cloves, inserting one at the intersection of each crosshatch, then brush entire surface of ham generously with glaze and return to oven.
3. Cook ham another one and a half hours, brushing with glaze at least three times.
Transfer to a cutting board or platter and allow to rest for about 30 minutes. Carve and
serve warm or at room temperature. Serves 20-30.
           
Source          Today Show - Web
Time to Prepare      4.5 hours
Number of Servings          25
Ingredients  
15 pound, smoked, on the bone Ham 
1.5 cups Orange Marmalade 
1 cup, Dijon Mustard         
1.5 cups  firmly packed Brown Sugar
1 Tablespoon, rounded, whole Cloves

London Broil

Instructions:  Score one 1 ½ pound top-quality beef flank steak.  Place in shallow pan. Combine 1 cup salad oil, 1 tablespoon vinegar, and 1 small clove garlic, minced; pour over steak.  Cover; let stand at room temperature 2 to 3 hours; turn several times. Place steak on cold rack in broiler pan.  Broil 3 inches from the heat about 5 minutes; season with salt and pepper.  Turn.  Broil 5 minutes more for medium rare.  Season.  To serve, cut in very thin slices diagonally across grain.  Serves 4 to 5.

Ingredients  
1.5 pounds beef flank steak 
1 cup  salad Oil      
1 T Vinegar         
1 small clove, minced Garlic 

Jarrett Farm Breakfast Casserole

Instructions:                 
Serves 8

2 potatoes, baked (approx.2 cups)
4 bacon strips
4 green onions, chopped
1  1/2 tsp.- garlic
2 cups cooked and crumbled sausage
2 cups Monterey Jack cheese, shredded
8 eggs
l 1/2 cups cream, half & Half, or milk
1 cup chopped tomatoes and 1/4 tsp basil
salt and pepper to taste

Use eight 7 or 8 oz ramekins (or can use casserole)
Spray with cooking oil. Set aside.
Bake potato, cool, and shred. Set aside.
Cut bacon into small pieces and fry until moderately crisp. Drain and add to diced potatoes.
Add half the chopped onions and 1/2 tsp garlic to bacon-potato mixture. Add salt and pepper to taste.
Mix 1 1/2 cups "milk" and the eight eggs. Add salt and pepper. Set aside.

Add layers of the following ingredients:   
1/4 cup potato mixture to cover bottom of ramekin
1/4 cup cooked sausage
1/8 cup Monterey Jack cheese
salt and pepper to taste
1/4 cup milk and egg mixture
1/8 cup tomato-basil mixture
1/8 cup Cheddar cheese
1/8 cup Monterey Jack cheese

Bake in 350 oven for 25 minutes. Adjust heat to serving time.  7.Serve immediately.

Island Grilled Halibut

Instructions:  Combine marinade ingredients and pour over halibut steaks.  Cover and marinate in refrigerator overnight.  Place steaks on grill and cook 7 minutes per side or until fish flakes easily.

Source          JJ
Number of Servings          6
Ingredients  
2 cloves Garlic 
1/4 t white ground Pepper          
 2 T Sugar
1/3 cup Soy Sauce   
6 T Corn Oil        
3 chopped Green Onion
1 T Sesame Seeds        
6 steaks, 1" thick Halibut        

Indoor K.C. Masterpiece BBQ Brisket

Instructions: 
Day 1 - place meat on a large sheet of foil in large baking dish.  Mix all ingredients with 1 c. BBQ sauce & pour over meat.  Let set for 15 minutes.  Seal foil to cover meat completely.  Refrigerate overnight.
Day 2 - DO NOT UNCOVER.  Bake in a 300o oven 4 hours.  Cool and place in refrigerator overnight.
Day 3 - Remove meat and discard foil.  Slice.  Reheat at 350o for 30 minutes.  Makes 8-10 servings.

Number of Servings          10

Ingredients    
5 pounds well trimmed of fat Brisket           
1/4 cup B-V or other beef concentrate  
1/4 cup Liquid Smoke          
1/3 cup Italian Dressing       
1 T finely minced Garlic 
1/4 cup Worcestershire Sauce       
19 ounce bottle BBQ Sauce 

Grandma's Meatloaf
Instructions:  Add ingredients in order given.  Make into loaf and bake at 325o for 2 to 2 ½ hours.  30 minutes before removing from oven, spread catsup, chili sauce, or tomato soup on top of meatloaf and garnish with slices of green pepper.

Source          Grandma

Ingredients    
2 pounds Ground Beef
1 cup Cracker crumbs
1 pound Ground Pork
2 beaten Egg    
1 cup, ground Potatoes       
Salt
Pepper
1 Onion

Glazed Chicken Wings
Instructions:  Mix, place wings in bowl and pour mix over wings; refrigerate over-night or at least 1 hour.    Can be done 2 days in advance.  Arrange chicken on rack in foil-lined broiler pan (bottom).  Brush with marinade.  Cook at 375^o 30 min.  Turn & brush again with marinade.  Cook until done.

Source          Marilyn

Ingredients    
4 pounds Chicken wings
1/2 cup Soy Sauce   
1/2 cup Honey           
2 tablespoons, veg. Oil      
2 teaspoons Five-Spice Powder 
 2 cloves Garlic, crushed

Sausage Cheese Balls

Instructions:  Preheat oven to 375 degrees.  Mix all ingredients.  Form into 1" balls.  Bake 15 minutes on ungreased baking sheet until golden brown.  Sausage Cheese Balls can be frozen uncooked.
Source          Better Homes and Garden
Number of Servings          6 dozen
Ingredients  
2 pkgs bulk Sausage       
6 cups shredded Cheddar cheese     
4 1/2  cups Bisquick Mix
1/2 cup Celery           
1/2 cup finely chopped Onion
1/2 teaspoon Garlic Powder  

Enchilada Casserole
Instructions:  Brown ground beef in iron skillet and drain fat.  Add beans, onion, peppers, salt, catsup and enchilada mix.  In 13 x 9 x 2 inch baking disk or pan, spread half of mixture over tortilla strips.  Sprinkle cheese over this layer and place more tortilla strips.  Add the remaining mixture and top with cheese.  Brown in 450 degree oven for 20 minutes or until cheese is melted and it is brown.

Ingredient    
2 lbs. Ground Beef
1.5 pints Pinto Beans           
1/3 cup chopped Onion, or onion salt
1 - 4 oz can chopped green Chilies          
1 pkg Enchilada Mix         
1/4 tsp Salt    
1 cup Catsup          
1 pkg. cut in strips (as many as desired) Flour Tortillas           
2 cup  grated Cheese   

Eye of Round Roast
Instructions:  Season meat.  Cover with 1" rock salt.  Cook 15 minutes per pound at 350 degrees - covered with foil.  Chip off salt and enjoy.

Source          Noel

Ingredients    
Roast  Eye of Round
Rock Salt

Easy Oven-Fried Chicken

Instructions:  Heat oven to 400^o.  Melt fat in shallow baking pan in oven.  Shake chicken in flour & seasonings.  Place in baking pan, skin side down.  Bake 30 min.  Turn skin side up and continue baking about 30 min.

Ingredient    
1 Cut-Up Chicken        
1/4 Cup Fat - half butter   
1 cup Flour  
2 teaspoons Salt    
1/4 teaspoons Pepper          
1/4 teaspoons Paprika  

Deviled Chicken Breasts

Instructions:  Place an oven rack about 6 inches from broiler element.  Heat broiler. Mix together the salt, thyme, and pepper; sprinkle over both sides of the breasts.  Drizzle both sides with 1 tablespoon of olive oil; rub to coat all surfaces.  Place on broiler pan and broil skin side up for 6 to 8 minutes, until well browned; turn and broil for an additional 8 minutes.

Mix the Dijon mustard, lemon juice, dry mustard, cayenne, and the remaining 1 t. olive oil in a small bowl.  Remove the breasts from broiler; turn off broiler and set oven temp to 450 F.  Turn the breasts skin side up; spoon the mustard mixture over the breasts and spread to coat.  Bake for 10 minutes or until the chicken is no longer pink in the thickest portion when cut with a knife.

NOTE:  This chicken is good cold.  Make a double batch so you'll have leftovers for lunch.

Turn the dish into weeknight party food by making it ahead and arranging slices on a bed of black bean-red onion salad.  Dust with torn coriander leaves and tuck in lemon wedges. 
Now you have a one-dish buffet supper.

Source          Splendid Table

Number of Servings          4

Ingredients    
1/2 t Salt    
1/2 t dried Thyme           
 1/4 t Pepper          
4 bone in, skin on Chicken Breasts      
1T + 1 t Olive Oil        
 2 T Dijon Mustard         
1 1/2  t Lemon Juice
1/2 t dry Mustard         
 pinch Cayenne Pepper 

Crustless Quiche

Instructions:  Mix - spread in 8 x 8 square pan.  Bake 1 hour at 350o.  Let stand 15 min.  4 servings. 

Ingredients    
2 cups Cottage Cheese      
4 ounces, grated Cheddar cheese     
2 Eggs   
4 teaspoons Flour  
2 cups frozen, chopped Broccoli         
Salt
Pepper

Chimicangas
Instructions:  Cook meat mixture till onions are clear and meat is browned.  Add 1 c. Monterey Jack  Cheese.  Heat tortillas in ungreased skilled till warm and pliable.  Roll meat mixture in tortilla.  Fry in 375o oil (¾" in skillet) till brown - about 1 ½ min.  Drain.  Top with extra cheese while hot.  Put chimichangas on top of refried beans in plate.  Pass extra cheese, sour cream, guacamole or hot sauce.  Serves 4-6.

Source          Marilyn

Number of Servings          4

Ingredients    
1 dozen, flour Tortillas         
1 pound Ground Beef
1 chopped Onion
1/2 small can Green chilies           
1 clove Garlic, minced
1/2 teaspoon Salt    
2 Tablespoons Chili Powder
1/8 teaspoon cayenne pepper
1/2 teaspoons Cumin           
1 cup Monterey Jack Cheese  

Chili Relenos
Instructions:  Seed chilies & rinse.  Dry on paper towel.  In baking dish place 1 layer chilies, cheese, layer chilies, cheese.  Then pour mixture of eggs and milk on top, and add rest of cheese.  Bake in 350o oven for 25-30 minutes.  Serves 4

Number of Servings          4

Ingredients    
1-7 oz. Can, whole Green chilies           
¾ pound, grated Cheddar cheese     
¾ pound, grated Monterey Jack Cheese      
3 chopped boiled Eggs   
1/2 cup Evaporated Milk  

Chile Relleno Casserole
Instructions:  Spray casserole disk with Pam.  Layer cheese and green chilies.  Beat together sour cream and eggs.  Pour over chilies and cheese.  Bake at 350 degrees for 45 minutes to 1 hour.

Source          Karen
Ingredient    
8 oz. green Chilies          
1 1/2 lbs. grated Cheese         
1 pt. Sour Cream 
 6 Eggs  

Baked Fish Scandinavian
Instructions:  Cook onion, celery, gr. pepper.  Stir in tomato, parsley, lemon juice & dill.  Pour over fish.  Bake 450o 18 - 20 min. 4 servings

Ingredients    
1 pound Fish   
¼ cup Onion, chopped
¼ cup Celery, chopped
¼ cup Green Pepper, chopped
4 teaspoons Margarine     
1 small Tomato          
1 tablespoon Parsley          
1 tablespoon Lemon juice
½ teaspoon Dillweed, dried

Breakfast Biscuits

1 - 10 Ct. Hungry Jack Flake/Butter biscuits

Press in muffin tin to make a well. Fill with any of the following:

1 c chopped ham
3 oz. cream cheese
8 oz. cheddar cheese
4 oz. green chilies
4 oz. olives

And/or anything else that sounds good!

Cook according to packaged biscuit directions.

Oat Bran Muffin

Instructions:  Preheat oven at 400o.  Spray bottoms of muffin tin with PAM.  Combine dry ingredients.  Mix milk, juice, egg whites and oil till well blended. Add to dry ingredients and mix until just moistened.  Fill prepared muffin cups almost full.  Bake 15-17 min. or until golden brown.  1 dozen.
1 muffin = ¾ bread, ½ fruit, ½ fat

Ingredients    
2 cups Oat Bran, uncooked
6 oz Pineapple frozen juice concentrate, thawed
2 teaspoons Baking powder        
1/2 teaspoons Salt, optional
1/4 cup Skim Milk    
2 Tablespoons Oil      
2 Egg  whites, slightly beaten

Breakfast Egg Casserole
Instructions:  Brown and drain meat.   Beat together eggs and milk.   Remove crust from bread and cut into cubes.  Mix together all ingredients and pour into a 9 x 13 inch baking disk and let set overnight in refrigerator; cover.  Bake at 350 degrees for 1 hour.  Uncover the last 15 minutes of baking time.

Source          Karen

Ingredients   
1 lb. sausage, bacon, or ham, browned and drained
12 Eggs 
3 cups Milk    
10 slices Bread
1 tsp dry Mustard         
1 tsp Salt    
1/2 lb. grated Sharp Cheese  

Breakfast Sausage Casserole
Instructions:  Grease 13 x 9 x 2 inch baking dish.  Place bread in prepared baking dish  Sprinkle with cheese.  Combine evaporated milk, eggs, dry mustard and onion powder in medium bowl.  Pour evenly over bread and cheese.  Sprinkle with sausage.  Cover; refrigerate overnight.  Preheat oven to 325 F.  Bake for 55 to 60 minutes or until cheese is golden brown.  Cover with foil if top browns too quickly.  Season with ground pepper.

Source          Carol

Time to Prepare      10 minutes

Number of Servings          8
Ingredients     
1 lb Sausage       
4 cups cubed day-old Bread
2 cups shredded sharp Cheddar cheese     
24 oz Evaporated milk
10 Eggs 
1 t. dry Mustard         
1/4 t Onion Powder         
Black Pepper to taste

Brown Derby Burger and Sauce Diablo
Instructions:  (Old Bishop's Restaurant - Tulsa, OK)
2 lb. ground beef
1 egg
2 c. chicken broth
½ t. mustard
1 t. salt & pepper
2 T Worcestershire sauce

Mix above ingredients, adding broth last, until mixture resembles soupy meatloaf.  Make thick patties, using one cup of mixture for each portion, and brown patties in fat. 

Sauce:
2 c. (or one can) gravy
1 T. Worcestershire sauce
½ c. catsup
2 pats butter.

Boil ingredients together for 2 minutes.  Drain patties and place in baking dish; cover with sauce.  Bake about 30 min, or longer if desired, in 350o oven.

MARINADE

MARINADE FOR PORK 

1/2 c. reduced sodium soy sauce
1/2 c. lime juice (or lemon)
2 tbsp. honey
2 cloves garlic, crushed
½ tsp ginger
½ tsp cinnamon  

Marinate pork 4 hours. Grill or pan fry. Brown both sides, reduce heat and cover with marinade.

Pasta

Spaghetti Alla Puttanesca – Excellent

Instructions:  Boil water for pasta.  Cook spaghetti 4 minutes until al dente while making sauce.  The sauce for this recipe is to be cooked quickly over a high flame.  First, put olive oil in a pan and brown the garlic.  After the garlic has browned, add olives, salt, pepper, oregano, parsley and chicken broth.  Stir spaghetti while sauce simmers.  Once spaghetti has cooked, drain, return to the pot and stir in some sauce.  Put spaghetti on a plate and top with rest of the sauce.  Garnish with fresh basil.

Source:  Ennio & Michael Restaurant
Number of Servings:  2
Ingredients
4 oz. Thin Spaghetti
2 cloves, chopped Garlic
pinch Salt
pinch Pepper
pinch Oregano
4 oz. Chicken Broth
2 tablespoons Olive Oil
pitted Gaeta Olives
1 teaspoon chopped Parsley
Basil fresh leaves, for garnish

Pesto - Melissa

Instructions:  Place all ingredients in blender and blend.

Ingredients
15-20 fresh leaves Basil
6 tablespoons (fresh grated) Parmesan Cheese
½ teaspoons Salt
½ cup Olive Oil
1 sprig Parsley
1/3 cup walnuts or pinenuts
Garlic 1-2 cloves

Chef's Choice Spaghetti Sauce

Instructions:  In large saucepan, sauté onion and garlic in oil.  Stir in remaining ingredients.  Heat to boiling.  Reduce heat; boil gently 20-30 min.  Serve over hot cooked pasta.  Makes about 7 cups.  Variations:  One pound cooked, drained ground beef or Italian sausage or 2 c. sliced, cooked veggies may be added to sauce.  Makes 8 cups.

Ingredients
1 14.5 oz. Can cut up tomatoes w/juice
1-1/2 cup Onion, chopped
33 tablespoons, Olive Oil
1/3 cup Burgundy Wine
½ teaspoon dried Oregano
1 teaspoon Salt
3 cups Water
2 large cloves Garlic
3-6 oz. cans Tomato Paste
1 ½ teaspoons Basil or  (1-2), leaves
1 ½ tablespoons (1-2 T) Capers, (Optional)
¼ teaspoon crushed Red Pepper

10-Minute Spaghetti Sauce – Trudy

Instructions:  Combine and simmer.

Ingredients
3 8 oz. Cans Tomato Sauce
2 tablespoons minced Onion
2 1/2 teaspoons Brown Sugar
¾ teaspoon Oregano
½ teaspoon Basil
½ teaspoons Garlic Salt
½ teaspoons Marjoram

Salad and Salad Dressing

Pickled Fresh Cucumber

Instructions:  Wash & slice cuke without peeling and place in glass dish.  Combine other ingredients and pour over cuke.  Cover.  Allow to stand 2-3 hours in refrigerator.

Ingredients
1 cucumber
½ cup vinegar
2 tablespoons water
2 tablespoons sugar
¼ teaspoon salt
white pepper dash
1 tablespoon parsley

Balsamic Vinaigrette – Meredith

Instructions:  Blanch whole garlic cloves in boiling water for 1 minute. Drain well and press through garlic press. In a drinking glass, or measuring cup, combine crushed garlic, mustard, tarragon, balsamic vinegar, lemon juice, salt and pepper to taste. Whisk ingredients together, adding olive oil in a slow steady stream.

Mix thoroughly; pour over washed greens and toss well.

Number of Servings: Yield: About 3/4 cup dressing

Ingredients
2 or 3 garlic cloves, peeled
2 tsp Dijon mustard, preferably grainy
2 tsp chopped fresh or 1 tsp dry tarragon
3 tbl balsamic vinegar
1 tbl lemon juice
salt to taste
pepper to taste
3 tbs extra-virgin olive oil

Wilted Leaf Lettuce

Instructions:  Shred lettuce into hot bowl; add salt, pepper, sugar, onions.  Fry bacon until crisp; add vinegar and water, heat and pour over lettuce.  Toss until wilted and sprinkle egg over top.  Or:  place shredded lettuce in frying pan and toss until wilted.  Winter onions may be substituted for green onions.  Hard-cooked egg may be omitted.  Makes 6 servings.

Number of Servings:  6
Ingredients
2 large bunches leaf Lettuce
2 teaspoons Sugar
2 green chopped Onion
4 slices Bacon, chopped
¼ cup Vinegar
2 tablespoons Water
Salt
Pepper
Egg, 1 hard cooked, chopped

Cole Slaw Dressing

Instructions:  Mix together and use over cabbage slaw.  Optional - add fine chopped carrot and red or green pepper.

Ingredients
8 oz. Sour Cream
¼ teaspoon Pepper
dash Salt
1/2 teaspoon Celery Seed
1/4cup white Vinegar

Vinaigrette Dressing

Instructions:  Place all ingredients in a jar.  Shake well to mix.  Chill at least 1 hour.  This salad dressing is  a very good complement to a heavy meal but it does not keep well. Makes ½ cup

Ingredients
5 Tablespoons vegetable oil
3 tablespoons cider or white wine Vinegar
1 clove Garlic
¼ teaspoon Beau Monde
dash Pepper
dash Paprika
generous pinch Oregano
1 green finely chopped Onion

Martha’s Mom’s Lime Jello

Instructions:  Dissolve small pkg lime jello in ¾ c water.  Add 1 C Pet milk.  Chill until thick.  Then add remaining ingredients

Ingredients

1 small can crushed pineapple – DO NOT DRAIN
1 T lemon juice
1 C cream style cottage cheese
½ C. chopped pecans
½ C finely cut celery
½ C mayonnaise

Three-Bean Salad

Instructions:  Day before, if desired:  Drain beans; place in glass bowl.  Add green pepper and onion.  Mix oil and vine-gar with sugar, salt, pepper.  Pour over bean mixture; toss.  Refrigerate, covered, until served.  Makes 10 servings.

Ingredients
1 1-lb. Can green Beans
1 1-lb. Can yellow wax Beans
1 1 lb. Can red kidney Beans
½ cup minced Onion
½ cup salad Oil
½ cup cider Vinegar
3/4cup Sugar
½ cup minced Green Pepper
½ teaspoon Pepper

Taco Salad

Instructions:  Add Fritos and dressing just before serving.

Ingredients
1 head Lettuce
1 cup grated Cheddar cheese
1 can, drained kidney Beans
1 red chopped Onion
1 chopped Green Pepper
1 baggie full crushed Fritos
1 bottle Kraft Catalina Dressing

Spinach Salad

Instructions: 
½ bottle poppy seed dressing
¼ c. oil
¼ c. vinegar
¼ c. poppy seeds
16 oz. cottage cheese
½-¾ c. sugar

Mix well and refrigerate.  Pour over salad just before serving.

Ingredients
fresh Spinach
fresh Mushrooms
green Onion
2 Eggs
5 slices crumbled Bacon
½ bottle Poppy Seed Dressing
¼ cups Oil
¼ cups Vinegar
¼ cups Poppy seeds
16 oz Cottage Cheese
½ cup - ¾ cup Sugar

Poppy Seed Dressing

Instructions:  Combine sugar, dry mustard, salt, vinegar, onion and oil in blend.  Blend for one minute.  Add poppy seeds and blend a few seconds more.  Refrigerate.  Note:  Serving suggestions:  fresh fruit salad, red cabbage with sliced avocados and green grapes, Bibb lettuce with grapefruit sections, sliced avocados and pomegranate seeds (optional as the season of these is very short).  Makes 4 cups.

Ingredients
1½ cups Sugar
2 teaspoons dry Mustard
2 teaspoons Salt
½ cup Vinegar
1 small chopped Onion
2 cups veg. Oil
3 tablespoons Poppy seeds

Hot Salad Dressing

Instructions:  Cut the bacon into ½ inch squares and cook.  Drain, reserving 6 tbsp of bacon grease.  Add the vinegar to the bacon grease and cool.  Add water to the egg yolk and blend in the flour.  Add this mixture to the pan combining the bacon and bacon grease with vinegar.  Cook on medium temperature, stirring constantly, until the mixture thickens.  Add cream, salt and sugar and bring to a boil.  Pour over lettuce and serve at once. 

Note:  This dressing can be reheated.
Makes 1½ cups.

Ingredients
12 slices Bacon
6 tablespoons bacon grease Bacon
9 tablespoons Vinegar
3 teaspoons Flour
3 Egg yolks
1 tablespoon Water
6 tablespoons Sour Cream
½ teaspoons Salt
3 tablespoons Sugar

Cole Slaw Dressing

Instructions:  Mix together and use over cabbage slaw.  Optional - add fine chopped carrot and red or green pepper.

Ingredients
8 oz .Sour Cream
¼ teaspoon Pepper
dash Salt
½ teaspoon Celery Seed
¼ cup white Vinegar

Holiday Cranberry Salad – Holiday Favorite

Instructions:  Wash 1 pkg cranberries (12 oz), add 1 ¾ c. water, cook till they start to pop.  Boil 5 min. 

Beat w/rotary beater to break up berries.  Add 2 pkgs cherry Jell-O (3 oz. ea.) & ½ c. sugar; stir till dissolved.  Place over ice water, stir frequently till thick.  Fold 1 c. Tokay grapes, halved into jelled mixture w/1 c. finely chopped celery & 1 can (1 lb. 4 oz) crushed pineapple.  Pour into 12x8x2 pan.  Chill overnight.  Mash 1 3 oz. pkg. cream cheese slightly in a bowl.  Add 16 marshmallows (quartered) & 1 c. whipping cream.  Fridge over night.  Beat w/electric mixer till stiff.  Cut salad into squares & serve on crisp salad greens, topped w/whipped cream mixture.  12 servings

Number of Servings12
Ingredients
1 pkg (12 oz.) Cranberries
1 ¾ cup Water
2 pkgs. Cherry (3 oz. Pkg) Jello
½ cup Sugar
1 cup Tokay Grapes, halved
1 cup finely chopped Celery
1 can (1 lb. 4 oz.) crushed Pineapple
1 3 oz. Pkg. Cream cheese
16 quartered Marshmallow
1 cup, whipping Cream

Soups

Twelve Bean Soup

Instructions:  Mix all beans together.  Cook 2 c. beans in 2 qt. water with ham or hock; 1 lg. onion, chopped; 1 clove minced garlic & salt.  When beans are done, add 1 large can tomatoes and 1 10 oz. can Rotel tomatoes.

Source:  Jimmie
Ingredients
Red Kidney, Baby Lima, Green Split Peas Beans
Lentils, Barley, Small Navy Beans
Black Eyed Peas, Large White Butter Beans
Pinto, Black Beans
Dry, of choice Beans
2 quart Water
1 Ham hock
1 large chopped Onion
1 minced Clove
Salt

Tortilla Soup with Chicken and Lime – Martha (Judy)

Instructions:  Combine broth, water, tomatoes, corn, bay leaf, garlic, cumin, red pepper, and Rotel in saucepan; bring to boil and simmer for 5 minutes.  Add chicken; simmer until just cooked through, about five minutes.  Stir in lime juice.  Season with salt and pepper to taste.  Serve immediately; ladle over diced avocado, green onions and cilantro in bowls.  Toppings suggested:  tortilla chips, grated cheese, salsa.

Ingredients
2 cans low-salt Chicken Broth
2 cups Water
1 can Mexican style Stewed Tomatoes
1 can Or equivalent frozen or fresh Corn
1Bay Leaf
1 clove, minced Garlic
1 tsp ground Cumin
1/4 tsp dried Crushed Red Pepper
1/2 can Rotel tomatoes and green chilies
12 oz Boneless, skinless, cut in 1/4" strips Chicken Breast
2 Tblspn Fresh Lime Juice
2 sliced Green Onions
¼ cup chopped Cilantro
1 diced Avocado

Tortilla Soup

Instructions:  Brown meat, onion, and green pepper.  Add remaining ingredients.  Simmer 1 hour.  Serve hot over tortilla chips.  Add shredded cheese to taste.

Ingredients
1 chopped Onion
1 chopped Green Pepper
1 pound Ground Beef
1 pkg Ranch Dressing Mix
1 pkg Taco Seasoning Mix
½ cup Picante Sauce
2 cans, Pinto Beans, w/juice
2 cans whole kernel Corn
1 28 oz. Can w/juice, cut in pieces Tomato
2 cups Water

Skinny Soup – Nancy

Instructions:  Cover with water.  Bring to a boil.  Simmer 20 minutes.

Ingredients
1 Onion
4 Carrot
4 stalks Celery
½ head Cabbage
1can stewed Tomato
1pkg Onion Soup Mix ( dried)

Rich Turkey Stock

Instructions:  Heat oven to 400 degrees.  Place turkey backs and wings in large roaster.  Bake approximately 1 1/2 to 2 hours - until deep brown color.  Remove, put in stockpot, add water to about 1" above and simmer all color off bones about 1 1/2 hours.  Be sure to add water to baking pan to deglaze the dripping, add to stockpot.  Remove bones, strain.  Can be frozen in ziplock bags.  (Simmering stock to a 1/3 to 1/2 reduction will result in a concentrated Demi-glaze.)

Red Bean Soup - Emeril

Instructions:  Heat the oil in a large heavy pot over high heat. Add the bacon and sauté for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes. Add the beans and cook for 2 minutes. Add the Essence and stock, stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally. Add the salt and parsley, cover the pot, and cook for 15 minutes. Discard the ham hock and bay leaves. Remove 1 cup of beans from the pot and reserve.

With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the Sherry and reserved beans, and stir well. To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.

Ingredients
1 Tablespoon Olive Oil
½ cup diced Bacon
¼ cup chopped Green Pepper
1½ cup chopped yellow Onion
1 tablespoon minced Garlic
4 Bay Leaf
8 oz cut crosswise into 1/4" slices (spicy, heavily smoked sausage) (Andouille)
1 small 5-6 oz, smoked Ham Hock
2 cups dried red kidney, soaked overnight Beans
1 tablespoon Emeril's Creole Seasoning Essence
2 quarts Chicken Stock
1 teaspoon Salt
3 Tablespoons chopped Parsley
3 Tablespoons Sherry
1½ cups cooked, long-grain white Rice
6 Tablespoons chopped Green Onion

Mexicali Chick'n Vegetable Soup - Martha

Instructions:  Chop tomatoes a little bit or put in blender for a bit. Pour into large pan and add remaining  ingredients except olives and cilantro.  Bring to a boil , reduce heat and simmer 10 minutes.  Stir in olives - heat one minute.  Ladle into soup bowls and top if desired with shredded cheddar cheese or sour cream.  Serve with additional picante sauce.

Ingredients
2 cans 14 1/2 oz. Stewed Tomato
1 can Corn
2 cups Chicken Broth
½ cup Picante Sauce
2 cups diced, cooked Chicken
1 can drained Pinto Beans
2 t (+)Cumin
1 small can sliced, ripe, drained Olives
optional, chopped Cilantro

Hearty Bean Chowder
Instructions:  Melt marg; add zuch., onion, celery, carrot, & pepper.  Sauté till tender crisp, 3-5 min.  Sprinkle w/flour & stir, cook 1 min.  Stir in water, tomatoes, reserved liquid, potatoes & seasonings.  Bring to boil.  Simmer till potatoes are tender, 15-20 min.  Stir in beans & heat, 5 min. 

Ingredients
1 1/3 tablespoon Margarine
6 oz. Pared, cubed Potatoes
1 cup chopped Zucchini
1/2 teaspoon Thyme
¼ cup Onion
¼ cup Celery
1/2 teaspoon, leaves Oregano
Green Pepper
Carrot
1 tablespoon Flour
2 cups Water
1 can Italian,  drain & chop, reserve liquid Tomato
4 oz, drained Chick Peas
4 oz, red kidney Beans
4 oz white kidney Beans
4 oz pinto Beans

Tomato Soup - Martha

INSTRUCTIONS:  In blender, blend two cans diced tomato with garlic, onion and basil.  Add 1 - 8 oz. pkg cubed cream cheese.  Heat.  Enjoy.

Clam Chowder

Instructions:  Add water to cover; cook until tender.  Add 1 qt. milk and 1 pt. cream.  Heat to just below boiling.  Thicken with "rue" (butter & flour for thickening - be sure it is cold before adding to chowder).  Rue:  ½ c. melted butter, ½ c. flour.

Ingredients
2 - 6 1/2 oz. Cans chopped, plus clam juice Clams
1 oz. Clam base (powdered)
1 oz. Chicken base Chicken
2 large stalks, chopped Celery
¼ cup Parsley
2 medium, chopped Potatoes
¼ teaspoons Thyme
1 medium, chopped Onion
Salt
1 jar, chopped Pimento
Pepper

Broccoli Soup
Instructions:
1. Heat the 2 cups water in a large pot till boiling.
2 .Add vegetables, cover, and cook till tender (about 10 minutes)
3. Blend vegetables with part of the cooking water in a blender or food processor
4. Heat olive oil in a small nonstick skillet.  Add 2 tbsp of the water and sprinkle with flour.  Cook and stir until smooth (mix water and flour before adding)
5. Add remaining water and heat to boiling, stirring constantly. Boil and stir 1 minute.
6. Stir in broccoli mixture, instant bouillon, salt, pepper, and nutmeg.  Heat just until boiling.
7. Stir in evaporated skim milk and heat through without boiling again.

Ingredients
2 cups Water
1/2 pounds, with stalks Broccoli
3/4 cup, chopped Celery
1/2 cup, chopped Onion
1 tablespoon, olive Oil
2 1/2 cups Water
2 tablespoon Flour
1 tablespoon instant Chicken Bouillon
3/4 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Nutmeg
1/2 cup evaporated skim Milk

Spice-It-Up

Emeril's Baby Bam Essence
Instructions:  Place all the ingredients in a mixing bowl.  Stir well to combine, using a wooden spoon.  Store in an airtight container for up to 3 months.  Yield:  About 3/4 cup.

Ingredients
3 T Paprika
2 T Salt
2 T Dried Parsley
2 teaspoon Onion Powder
2 teaspoon Garlic Powder
1 teaspoon Black Pepper
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 teaspoon Dried Thyme
1/2 teaspoon Celery Salt

Emeril's Creole Seasoning
Instructions:  Combine all ingredients thoroughly and store in an airtight jar or container.

Number of Servings 3/4 cup
Ingredients
2 Tablespoons Salt
2 Tablespoons Garlic Powder
1 Tablespoon Black Pepper
1 Tablespoon Onion Powder
1 Tablespoon Cayenne Pepper
1 Tablespoon dried leaf Oregano
1 Tablespoon dried Thyme

Emeril's Original Essence
Creole Seasoning

Instructions:  Combine all ingredients thoroughly and store in an airtight jar or container.

Number of Servings 2/3 cup

Ingredients
2 T Salt
2 T Garlic Powder
1 T Black Pepper
1 T Onion Powder
1 T Cayenne Pepper
1 T Dried leaf Oregano
1 T Dried Thyme
2 1/2 T Paprika

Stuffing

Simple Herbed Bread Stuffing
Bread stuffing - cooked outside turkey - good!

Instructions:  Makes about 10 cups, serving 12-16.  Make the bread crumbs for turkey in advance.  Place  cut bread in a single layer on two large jelly roll pans and allow them to dry out at room temperature for at least two hours and preferably overnight, then bake in a 400 degree oven, stirring frequently until light brown and toasty, 12-15 minutes.  If you like, add a pint of strained oysters and substitute the oyster liquid for the chicken broth.  Adjust oven rack to lower-middle position and preheat oven to 350 degrees.  Heat butter in a large skillet over medium heat.  Add onions and celery and sauté until fully cooked, 8-10 minutes.  Transfer to a large bowl; add bread crumbs and remaining ingredients.  Toss to combine and adjust seasonings. Turn into a 3-quart buttered casserole and bake until top forms a crust and dressing has heated through, 30-40 minutes.

Number of Servings:  12
Ingredients
4 tablespoons butter (1/2 stick) Butter
2 medium, cut into medium dice Onion
2 medium stalks, cut into small dice Celery
1 pound sliced firm white sandwich, French, Italian or sourdough, cut into 1/2 inch cubes, 10-12 cups Bread
¼ cup minced fresh (or 1/8 cup dried) Parsley
1 teaspoon rubbed or 1 tablespoon minced fresh leaves Sage
Thyme
¾ teaspoon Salt
½ teaspoon ground black Pepper
1cup homemade or low-sodium canned Chicken Broth
2 large Eggs, (optional, for a firmer texture)

Focaccia Stuffing with Herbs De Provence Stuffing

Instructions:  Preheat oven to 325 degrees.  In a large stockpot, heat water, chicken stock, and turkey gravy base until warm.  Brown sausage until thoroughly cooked.  Sauté celery and onion in butter, until translucent.  Place Focaccia Stuffing Mix in a  large mixing bowl, and slowly ladle with warm stock until absorbed, or to desired consistency.  Add drained sausage to the stuffing mixture, also celery and onions, as well as the dried cranberries.  Mix thoroughly.  Beat the eggs, and add to stuffing mixture.  Stir thoroughly to bind together.  Bake for 30 minutes, first 20 minutes covered, last 10 minutes uncovered.  Upon removing from oven, drizzle additional stock/gravy solution over top for added moisture, if needed before serving.

Source:  Williams Sonoma

Ingredients
1lb J. C. Potter, Hot Breakfast Sausage
1 med to large yellow onion
1cup chopped Celery
1/2 to 1 box Dried Cranberries or Dried Cherries Cranberries
1 stick, real butter
2Eggs
2 cans Chicken Stock
1 jar Williams-Sonoma Turkey Gravy Base
6 cups Water
1 pkg. Williams-Sonoma Focaccia Stuffing

Bread Stuffing with Prunes and Toasted Walnuts

Starts with Simple Herbed Bread Stuffing Recipe
Instructions:  Follow Simple Herbed Bread Stuffing recipe, then toss walnuts and prunes with tossing bread with the seasonings.

Source:  Today Show

Ingredients
1 Simple Herbed Bread Stuffing Recipe
3/4 cup toasted Walnuts
3/4 cup diced Prunes

Bread Stuffing with Sausage and Apples

Basic bread stuffing recipe from Today Show

Instructions:  Makes about 14 cups, serving 16-20.  Fry 1 pound bulk sausage over medium-high heat in a large skillet, stirring frequently and breaking into bite-size pieces with a slotted spoon, until fully cooked, 8-10 minutes.  Drain, leaving 2 tablespoons drippings in pan.  Peel and core 3 large apples, such as Granny Smiths.  Cut into medium dice.  Sauté apples in drippings until tender, about 5 minutes.  Follow steps 1 and 2 of recipe for simple herbed bread stuffing.  Toss sausage and apples with bread and seasonings.  Continue as directed.

Source:  Today Show

Number of Servings16
Ingredients
1 pound bulk Sausage
3 large apples, such as Granny Smith
1 Simple Herbed Bread Stuffing recipe

Vegetables

Whole 3-pound Pumpkin

Instructions:  Remove the flesh from the inside of the pumpkin, discard the seeds, and cut flesh into thin slices, about 2 inches by 2 inches.  Cook pumpkin slices in a large kettle of boiling salted water until just tender, about 10 minutes.  Drain the pumpkin in a colander and transfer to a bowl.  Season well with salt and pepper.  Preheat oven to 375 degrees.  Cook bacon in a large skillet over moderate heat, stirring frequently, until it begins to crisp.  Remove bacon with a slotted spoon to paper towels to drain.  Stir in the onion and cook, stirring frequently, until softened, about 5 minutes.  Remove the skillet from the heat and stir in half of the sun-dried tomatoes and thyme; let cool slightly.  Stir in the onion mixture, cooked bacon, eggs, cream, and 2 tablespoons of the cheese into the pumpkin and season with salt and pepper.  Place mixture in a 9 inch gratin dish, smoothing the top.  Sprinkle with remaining 1/3 cup cheese and bread crumbs, bake until nicely browned, about 30 minutes.  Let stand for 5 minutes before serving.  Divide among 6 plates, strew the remaining 1/2 cup minced sun-dried tomatoes over the gratin portions.

Source Today Show

Number of Servings:  6

Ingredients
2 ounces, finely diced Bacon
1 large red, minced Onion
1 cup finely minced sun-dried (use oil-marinated type) Tomato
1 teaspoon fresh Thyme
2 large, slightly beaten Eggs
3 tablespoons heavy Cream
1/3 cup plus 2 tablespoons finely grated Gruyere or Italian fontina Cheese
Bread¼ cup coarse fresh white crumbs

Ratatouille – Marilyn

Instructions:  Sauté onions & garlic in oil.  Add all other ingredients except tomatoes.  Cover & cook over med. heat 30 - 45 min. (stirring occasionally).  Add tomatoes & cook covered 15 min.  Should have a bit of liquid, but be able to serve with a spoon.  (If too soupy, remove cover & cook longer).  Good hot or cold.

Ingredients
1/2 cup, Olive Oil
Onion2 large, sliced
2 large cloves Garlic
2 teaspoon Salt
1 teaspoon Basil
1½ teaspoons Oregano
½ cup minced Parsley
4 large, chunked Tomato
2 chunked Green Pepper
1 medium Egg Plant cut in 1/2 " cubes
6 medium, thick sliced Zucchini

Onion-Roasted Potatoes - Lipton Soup Package

Instructions:  Preheat oven to 450 degrees.  In 13 x 9-inch baking pan combine all ingredients until evenly coated.  Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown

Number of Servings:  4
Ingredients
1 pkg Onion Soup Mix ( dried)
4 Potatoes (about 2 lbs.) medium, cut into large chunks
1/3 cup Olive Oil (or vegetable oil)

Good Mashed Potatoes
Instructions:  Add egg & cream cheese to potatoes and stir until dissolved (melted). Add onions, pimento, salt & pepper & put in casserole &cover w/paprika.  Cook 45 min. at 350.

Ingredients
1 6 oz. Pkg Potatoes. - prepared according to directions
8 oz. Pkg. Cream cheese
1 beaten Egg
1/3 cup chopped Onion
¼ cup chopped Pimento
1 teaspoon Salt
dash Pepper
Paprika

Creamed Spinach – Today Show

Instructions: 
1.  Wash spinach thoroughly, then put it, with washing water still clinging to its leaves, in a large pot over medium heat. Sprinkle with salt and cook, stirring occasionally, until spinach has wilted to one quarter of its volume, 3-5 minutes.
2.  Drain in a colander and cool under cold running water. Squeeze out excess water and roughly chop. Melt butter in a skillet over medium-low heat, and add shallots and cook until soft, about 10 minutes. Add Pernod, then stir in flour with a wooden spoon or a small whisk and cook 1-2 minutes to eliminate raw flour taste. Stir in half-and-half and, when heated through, add spinach and nutmeg. Cook, stirring occasionally, until creamed spinach is thick, about 3 minutes. Season to taste with salt and pepper.

Number of Servings:  4
Ingredients
2 pounds fresh, trimmed Spinach
Salt
1 Tablespoon Butter
1 peeled, minced Shallot
2 teaspoons Pernod*
2 teaspoons Flour
2/3 cup Half & Half
pinch, freshly ground Nutmeg
freshly ground black Pepper

*What is Pernod?  According to Ochief.com:  “Pernod is alcoholic and liquid. Pernod is the brand name of a type of liqueur called a pastis. Its relative in Greece is ouzo and in Spain ojen. Another French brand is Ricard. The leading characteristic of these drinks is their licorice flavor, which is produced either with licorice (the plant, not the candy) or anise. Its other interesting feature is that it clouds up with the addition of water.

Broccoli Casserole – Noel
Very Good - a favorite

Instructions:  Sauté celery and onions together in butter.  Add rice, soup, Cheez Whiz & broccoli.  Stir.  Cook at 350 degrees for 30" or so.  Sandy's changes:  Use one 32 oz. package broccoli spears (instead of 4 boxes), one  large can mushroom soup (instead of two small), and a one pound jar of Double-Cheddar Ragu (instead of 2 small jars Cheez Whiz).

Ingredients
4 boxes, chopped (Broccoli - Noel prefers unchopped (gently cooked)
2 cup, cooked Rice
2 cans Mushroom Soup
2 small jars Cheez Whiz
1 cup Celery
1 cup Onion
2 sticks Butter

Vinegars

Strawberry Vinegar

Instructions:  Press strawberries through strainer to measure 3/4 cup juice.  Heat juice, vinegar and sugar to boiling, stirring frequently.  Boil and stir 1 minute; cool.  Pour into bottles; cover tightly.  Use in salad dressings and marinades.  Makes 1 quart vinegar, 20 calories per tablespoon.

Ingredients
1 10 oz pkg Frozen, thawed Strawberry
3 cups Vinegar
1 cup Sugar

Orange and Rosemary Vinegar
Homemade gift vinegar

Instructions:  Wash 12 oz. Bottle and fill with hot water.  Rinse Rosemary and pat dry.  Warm vinegar in  sauce pan.  Drain bottle.  While still hot, add rosemary and orange zest.  Pour in hot vinegar.  Cover tightly and let stand at room temperature 2 weeks.  Keeps indefinitely at room temperature.

Source:  Williams Sonoma
Number of Servings:  1
Ingredients
2 fresh springs Rosemary
1½ cups Red Wine Vinegar
2 1"long x 2" wide orange zest

Raspberry Vinegar

Instructions:  Press raspberries through strainer to measure 3/4 cup juice.  Heat juice, vinegar and sugar to boiling, stirring frequently.  Boil and stir 1 minute; cool.  Pour into bottles; cover tightly.  Use in salad dressings and marinades.  Makes 1 quart vinegar, 20 calories per tablespoon.

Ingredients
1 10 oz pkg. Frozen, thawed Raspberries
3 cups Vinegar
1 cup Sugar

Herb Vinegar

Instructions:  Dry, clean herbs

Fill jar 2/3 full of herb.  Use wine vinegar (can use apple cider vinegar.  Heat vinegar just to boiling.  Bruise herbs a bit (use non-metal spoon in jar.)  Place in dark, cool place 3-4 weeks.  Strain vinegar through coffee filter into decorative bottle.  Put some herb in bottle for decoration.  Good for 6-7 weeks.

Herbed Vinegar
Instructions:  Shake 1 cup white vinegar and one of the following in a tightly covered jar.  Refrigerate at least 4 days.  Strain before serving.  Use in salad dressings and marinades.  1/4 cup snipped  chives, or 1/4 cup snipped dill weed, or 1/2 teaspoon dried will weed, or 1 clove garlic, cut into fourths, or 1/3 cup snipped mint.