Favorite Recipes

Listed below are a few of my favorite recipes collected through the years. They are listed by the following categories: desserts, breads, soups, meats & casseroles, vegetables & salads, and snacks & misc. I hope you enjoy them.

Valentine Berries and Cream

Here's a recipe I like to make for Valentine's Day. It might sound difficult to prepare, but it is surprisingly simple, and very good.

8 oz. semisweet chocolate

1 tablespoon shortening

2 (3 oz) packages cream cheese, softened

1/4 cup butter or margarine, softened

1 1/2 cups confectioners' sugar

1/3 cup baking cocoa

2 tablespoons milk

1 teaspoon vanilla extract

2 1/2 cups whipped cream, divided

1 1/2 cups fresh strawberries, halved

Line a 9-inch heart-shaped or square baking pan with foil; set aside. In heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1-1/2 inches up the sides. Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate. In a mixing bowl, beat the cream cheese and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth. Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart. Using star-tipped pastry decorator, fill with the remaining whipped cream. Pipe around the edge of heart. Garnish with strawberries. Yield: 8-10 servings.

Lemon-Orange Cake

Here is a recipe my middle daughter took to the county fair this year. It is delicious.

1 cup butter or margarine, softened
1/4 cup shortening
2 cups sugar
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

FROSTING:

1/2 cup butter or margarine, softened

3 tablespoons orange juice

3 tablespoons lemon juice

1-2 tablespoons grated orange peel

1-2 tablespoons grated lemon peel

1 teaspoon lemon extract

5 1/2 - 6 cups confectioners' sugar

In a mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in extracts. Pour into three greased and floured cake pans. Bake at 350 degrees for 25-30 minutes or until cake tests done. Cool for 10 minutes before removing to wire racks to cool completely. For frosting, beat butter in a mixing bowl until fluffy. Add the next five ingredients and mix well. Gradually add confectioners' sugar; beat until frosting has desired spreading consistency. Spread between layers and over the top and sides of cake. Makes 10-12 servings.

Scrumptious Chocolate Fudge Cake

This cake is the best chocolate cake I've tasted in years and very easy to make. Try it. I'm sure you'll be delighted!

1 cup mini chocolate chips (divided)
1 pkg. 2-layer chocolate cake mix
1 pkg. instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz) frozen whipped toppping
2 Tablespoons sliced almonds

Preheat oven to 350 degrees. Grease and flower two 9-inch round baking pans. In large bowl, beat cake mix, dry pudding mix, eggs, sour cream, oil and water on low speed until moistened. On medium speed, continuing beating for two minutes. Stir in 2/3 cup mini chocolate chips. Spoon into prepared pans. Bake 30-35 minutes until wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Loosen cakes from sides of pans and invert onto racks; gently remove from pans. Cool cakes completely.

Frosting: Place frozen whipped topping and remaining chips in microwaveable bowl. Microwave on high for 1 minute. Stir and repeat for 30 seconds until chocolate is completely melted and mixture is smooth. Let stand 20 minutes to thicken. Place one cake layer on serving plate; top with 1/4 of the chocolate frosting and add second cake layer. Spread top and side with remaining frosting mixture. Garnish with almonds. Store in refrigerator. Makes 18 servings. This cake's flavor and fudge-like texture improves when stored overnight in the refrigerator. Delicious!

Apple-Caramel Cheesecake

1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
2 tablespoons finely chopped pecans

FILLING
3 packages (8 oz) cream cheese, softened
3/4 cup sugar
3 eggs
3/4 teaspoon vanilla extract

TOPPING
2 1/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons caramel ice cream topping, divided
Sweetened whipped cream
2 tablespoons chopped pecans

Combine the first five ingredients; press onto the bottom of a lightly greased springform pan. Bake at 350 degrees for 10 minutes; cool. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight. Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle remaining caramel; sprinkle with pecans. Store in refrigerator. Yield: 12 servings. Delicious!

Chocolate Caramel Nut Bars

This is a favorite recipe we make at Christmas, sometimes called Snickers Bars.

1- 14 oz. bag of caramels
2/3 cup evaporated milk (divided)
1 - two layer German Chocolate cake mix
1/2 cup margarine, melted
1 1/2 cups pecans, chopped
1 - 6 oz. package semi-sweet chocolate chips

Melt caramels with 1/3 cup milk over low heat or in microwave, stirring until smooth. In mixing bowl, combine remaining milk, cake mix, and margarine; mix well. Press 1/2 of cake mixture into bottom of greased 13X9 pan. Bake at 350 degrees for 6 minutes. Sprinkle 1 cup nuts and chocolate chips over crust. Top with melted caramel, spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture; press gently into caramel. Sprinkle with remaining pecans, pressing lightly into top. Bake 350 degrees for 20 minutes. Cool slightly; refrigerate. Cut into bars to serve. Delicious!

Key Lime Pie

Here is a recipe perfect for when you want something light and refreshing on a hot summer day.

Crust:
1 1/4 cups crushed graham crackers
1/4 cup sugar
6 tablespoons margarine, melted

Filling:
1 can sweetened condensed milk
1/2 cup lime juice
1 unsweetened Kool Aid lemon-lime softdrink packet
1 tub whipped topping, thawed

In medium bowl, mix crust ingredients with fork until combined. Press into pie plate and refrigerate.

In mixing bowl, combine sweetened condensed milk, lime juice and softdrink mix. Remove 1/2 cup of whipped topping and set aside. Add remaining whipped topping to lime mixture, mixing well. Pour into crust. With icing tip, garnish remaining whipped topping on top of lime mixture. Freeze six hours or overnight. Enjoy!

Cowboy Cookies

(This is a favorite in our house.)

1 cup butter, melted
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1/2 teaspon baking powder
1 cup oatmeal
1 cup cornflakes, crushed
1 cup raisins
1 cup pecans, chopped
1 cup shredded coconut

Preheat oven to 350 degrees. In medium bowl, mix together melted butter, sugars, eggs and vanilla. In separate bowl mix flour, soda, salt, baking powder. Add to creamed mixture and beat well. Add oatmeal and cornflakes. With wooden spoon add remaining ingredients. Drop by teaspoonful onto greased cookie sheets and bake for 10-12 minutes until golden brown. Makes 5-6 dozen.

*Special note and warning: These cookies will melt in your mouth and disappear quickly.

Snickerdoodles

Snickerdoodles have long been a family-favorite at our house. This is a recipe given to me by my grandmother on my mom's side. Mattie Evans, the heroine in my current work likes to bake and this is one of her recipes, too.

1 cup shortening
1 1/2 cups sugar
2 eggs, beaten
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1/2 teaspoon salt

In medium sized bowl, mix shortening, sugar and eggs until soft. Sift together remaining ingredients in seperate bowl and add to shortening mixture. Chill dough for 30 minutes. Preheat oven to 400 degrees. In small bowl, mix 2 tablespoons sugar and 2 teaspoons cinnamon and set aside. Form cookie dough into walnut-sized balls and dip tops into sugar mixture. Place 2" apart on ungreased cookie sheet. Bake 8-10 minutes until lightly brown but still soft. These cookies puff up first, then flatten out with crinkled tops. Makes 4 dozen. Hope you enjoy them!

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Chocolate Applesauce Cake

1 1/2 cups sugar
1/2 cup shortening
2 eggs
2 teaspoons vanilla
2 cups applesauce
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 tablespoons baking cocoa

Preheat oven to 350 degrees. In large mixing bowl, cream together sugar and shortening. Add eggs, vanilla and applesauce. In separate bowl sift together remaining ingredients. Add to creamed mixture and beat until combined. Pour into greased oblong pan. Top with 1/2 cup chopped nuts. Sprinkle over cake 3 tablespoons sugar and 1 cup chocolate chips. Bake for 35 minutes. Test with toothpick in center. This recipe comes from my Grandma Swiler, and is a family favorite. Enjoy!

Hummingbird Cake

Here is a recipe my grandmother liked to make. I have no idea what it has to do with hummingbirds, but it's very tasty.

3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1 1/2 cups oil
1 1/2 teaspoons vanilla
8 oz. undrained crushed pineapple
1 cup chopped nuts
2 cups mashed bananas

Preheat oven to 350 degrees. In large bowl, combine flour, sugar, salt, baking soda, and cinnamon. Stir. Add eggs, oil, and vanilla, and mix until well moistened. Stir in pineapple, nuts, and bananas. Pour mixture into greased oblong pan. Bake for 25-30 minutes until golden brown. Remove and cool completely before frosting.

Cream Cheese Frosting:

1 - 8 oz. package cream cheese, softened
2 cups confectioners sugar
1 teaspoon vanilla
1/4 cup butter
1/2 cup chopped nuts

In medium bowl, cream together cream cheese, confectioners sugar, vanilla, and butter. Mix until well blended, about 2-3 minutes. Spread frosting on cake. Sprinkle with chopped nuts.

Apple Crisp

Here is a recipe to help use up your fall apples.

2 pounds apples (6 medium), peeled & sliced
2 Tablespoons sugar
1/2 cup quick cooking oats
1/2 cup brown sugar
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup butter

Preheat oven to 350 degrees. Spray square cake pan with cooking spray. Add sliced apples. Sprinkle with 2 Tablespoons sugar. In medium bowl, combine oats, brown sugar, flour, salt & cinnamon. Add butter and cut into mixture until it makes course crumbs. Sprinkle this mixture over the apples. Bake for 30 minutes. Makes 6-8 servings.

Classic Sugar Cookies

(Kids love these cookies for Christmas or Easter!)

3 cups powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla extract
1 teaspoon almond extract
2 eggs
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar

In large bowl, beat powdered sugar, butter, extracts and eggs on medium speed. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet. Bake 5-7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely. Decorate with Decorator's Glaze as desired.

Decorator's Glaze:
4 cups powdered sugar
4 tablespoons water
4 tablespoons light corn syrup
1 teaspoon almond extract
Food coloring

In small bowl, beat all ingredients except food color on low speed until smooth. Divide among several small bowls. Stir desired food color one drop at a time into each bowl until desired color is established. Decorate cookies as desired. Makes about 8 dozen cookies.

Marshmallow Mint Sandwiches

This is a favorite holiday recipe. Works especially well for tea parties.

2 packages fudge graham crackers (25 oz)
1 cup water, separated
2 envelopes unflavored gelatin
2 1/4 cups sugar
1 1/2 teaspoons peppermint extract
1 teaspoon vanilla extract
Red food coloring

Line the bottom of an ungreased 13X9 baking pan with graham crackers. In large bowl, combine 1/2 cup water and gelatin; set aside. In saucepan, combine remaining water and sugar. Boil 2 minutes. Stir sugar mixture into gelatin, blending well. Refrigerate 10 minutes. Beat at highest speed of mixer until gelatin turns white and thick like meringue. Beat in extracts and a few drops of food coloring. Pour over crackers. Top mixture with remaining crackers. Refrigerate until set, about one hour. Using sharp knife dipped in water, cut into sandwiches using cookie tops as guide. Makes 36 cookies.

Mom's Homemade Ice-Cream

6 eggs
3 cups sugar
3 Tablespoons vanilla extract
1 can evaporated milk
1 package instant French vanilla pudding

In large bowl, beat eggs on medium speed for two minutes. Add sugar, extract, evaporated milk and pudding to eggs and beat an additional three minutes. Add 1/2 gallon milk and beat again. Pour mixture into one gallon ice-cream freezer and add enough milk to bring to three-quarters full. Mix according to freezer directions with ice and salt. Great for hot summer days. Enjoy!

Mama's Spice Pancakes

These are really good if you're looking for a change of pace for breakfast.

2 eggs
2 cups flour
1 cup milk
1/4 cup oil
2 Tablespoons baking powder

1 teaspoon salt
3 Tablespoons sugar

1 cup applesauce

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

pinch ginger

In a medium-sized bowl, mix all ingredients and cook on a hot griddle. Serve with butter and maple syrup.

More Recipes

Homemade Granola

This makes a delicious breakfast with milk, or use it on top your favorite yogurt.

6 cups oats
1/2 cup brown sugar
3/4 cup wheat germ
1/2 cup coconut
1/2 cup sunflower seeds
1 cup peanuts or slivered almonds
1/2 cup dry milk

2/3 cup honey

2/3 cup vegetable oil

2 tablespoons water

1 1/2 teaspoon vanilla

In large bowl, mix oats, sugar, wheat germ, coconut, nuts, and milk. In small bowl, combine honey, oil, water and vanilla and mix. Pour over oat mixture. Bake on 2 shallow greased pans at 300 degrees for 25-35 minutes, stirring twice. Store in covered container.

Orange Nut Bread

(This is a recipe my grandma used to make every Christmas. I now use it as a favorite requested holiday gift.)

2 1/2 cups flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons oil
1/2 cup milk
1 egg
1 cup chopped pecans
4 teaspoons orange peel, grated
3/4 cup orange juice

GLAZE: 2 cups powdered sugar, 1-2 tablespoons orange juice.

Preheat oven to 350 degrees. Grease 2 small loaf pans. Measure all ingredients into mixing bowl and beat at medium speed for 30 seconds. Scrape sides constantly. Pour into pans. Bake 55-60 minutes. Remove from pans and cool. Drizzle with glaze and sprinkle with colored sugar. This is wonderful with a cup of tea.

Spiced Apple Muffins

This month's recipe comes from Clara Lambert. She's a minor character in the book I'm writing called Green Hills of Home. Clara is the owner of a small cafe, and best friend of my heroine, Mattie Evans. Hope you enjoy Clara's Spiced Apple Muffins.

1/4 cup oil
1/2 cup sugar
2/3 cup milk
1 egg
1 1/2 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup chopped apples

Topping: 1/3 cup brown sugar,
1/2 cup chopped pecans
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Spray muffin tin or use 12 paper muffin cups.
Mix oil, sugar and milk in a medium sized bowl and set aside. Mix flour, baking powder, salt and cinnamon in a small bowl. Add to liquid ingredients and stir till moistened. Stir in chopped apples. Do not overmix. Fill muffin cups to 3/4 full.
Mix topping ingredients and sprinkle on top of muffins. Bake for 20 minutes in 350 degree oven. Makes 12 muffins. Serve for breakfast or as a snack with sliced fresh fruit and milk.

Mile High Biscuits

Once you try this recipe, you may never go back to canned biscuits. All three of my daughters have made these biscuits for the county fair and received purple ribbons.

3 cups flour
4 1/2 teaspoons baking powder
2 1/2 tablespoons sugar
3/4 teaspoon cream of tartar
3/4 teaspoon salt
3/4 cup shortening
1 egg
1 cup milk

Preheat oven to 450 degrees. In medium bowl, sift together flour, baking powder, sugar, cream of tartar and salt. Cut in shortening until it resembles course crumbs. In small bowl, beat egg and milk lightly. Add egg mixture to flour ingredients. Turn out on floured surface and knead 10-15 times. Roll out 1/2 - 1" thick and cut with biscuit cutter. Place in 11x14" greased baking pan and bake till golden brown 10 -12 minutes. Makes 24 biscuits. Serve with jelly and/or sausage gravy.

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Pumpkin Bread

Here is a favorite pumpkin bread recipe I like to make. I hope you enjoy it as much as I do. It's lovely with a cup of International coffee or tea.

1 cup oil
2 1/2 cups sugar
4 eggs, beaten
1 can pumpkin (15 oz)
3 1/2 cups flour
2 teaspoons soda
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
3/4 cups mini chocolate chips
1 cup pecans or walnuts

Optional glaze: 1 cup powdered sugar, enough milk to make glaze (2-3 Tablespoons), 1/4 teaspoons cinnamon and nutmeg.

In medium bowl, cream together oil, sugar, eggs and pumpkin. In separate bowl, mix together flour, soda, salt, and spices. Add to creamed mixture. Fold in chips and nuts. Pour into 2-3 greased loaf pans. Bake at 350 degrees for 60 minutes or until toothpick inserted in center comes out clean. Drizzle with glaze (optional). Enjoy!

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Ranch French Bread

(This is a favorite of all my daughters & has won a purple ribbon at the county fair.)

2 packages active dry yeast
1/2 cup warm water (110-115 degrees)
1/2 cup sugar, divided
2 cups warm buttermilk (110-115 degrees)
1/2 cup butter or margarine, softened
3 eggs
1 envelope original ranch salad dressing mix
2 teaspoons salt
8-9 cups all-purpose flour

In mixing bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for five minutes. Add the warm buttermilk, butter, eggs, ranch dressing mix, salt, 4 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place on a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 14-in x 12-in rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on two greased baking sheets. With a sharp knife, make five shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350 degrees for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Makes 4 loaves. May wrap and freeze if desired.

Lemon Pound Cake Muffins

Here is a great recipe for spring brunches and goes wonderful with the Weekend Brunch Casserole found in my recipes below. Enjoy.

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream

Glaze: 2 cups confectioner's sugar
3 tablespoons lemon juice

In a large bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

Sausage & Bean Soup

Here's an easy soup recipe to serve on cold winter nights:

1 pound ground sausage
1/2 cup minced onion
2 stalks celery, diced
2 carrots, diced

salt & pepper
2 teaspoons thyme

1 quart chicken boullion

1 teaspoon parsley

3 cans navy beans

In medium saucepan, brown sausage. Add next seven ingredients and bring to a boil. Add two cans of navy beans. Pouree the third can and add to soup. Cook till vegetables are tender. Serve with cornbread.

Baked Potato Soup

Here is a tasty recipe my mother-in-law gave me. It's quick, easy and goes great with the Bierock recipe found below.

2/3 cup butter
2/3 cup flour
6 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 cup chopped ham or fried, crumbled bacon
1/3 cup green onions chopped
4 large baked potatoes
8 oz. sour cream

In large saucepan, melt butter, then stir in flour. Add milk and cook until thickened. Add salt, pepper, ham, and onions. Scoop out potato, removing skin and add to soup. Finish by adding sour cream and heat till warm. Do not boil. Makes 6-8 servings.

Superbowl Chili

I like to cook and because of that I tend to savor the flavor of food in my books. In Green Hills of Home, one of my main characters is Gil McCray. He grew up on his father's ranch and then due to the tragic death of his brother, Gil escapes the truths that haunt him and leaves the ranch, eventually becoming a professional quarterback for an NFL team in California. This is one of his recipes.

GIL'S SUPERBOWL CHILI
2 pounds hamburger
one medium onion, chopped
1 Tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 - 15 oz. cans chili or kidney beans
1 - 15 oz. can tomato sauce
1 - 6 oz. can tomato paste
1 - 10 oz. can Ro-Tell diced tomatoes & green chili's

In large saucepan, brown hamburger. Stir in onion and cook till tender. Add seasonings, beans and tomatoes. Bring mixture to a boil and then cover and simmer for two hours, stirring occasionally. Serve with saltine crackers and sliced cheddar cheese. Enjoy!

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Quiche Lorraine

This is a nice recipe for a Mother's Day Brunch.

Crust:
2 cups sifted all-purpose flour
1 teaspoon salt
3/4 cup shortening
1/2 cup water

Filling:
12 bacon strips, cooked and crumbled
4 eggs
2 cups light cream
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/4 cups shredded Swiss cheese

Combine flour and salt in a mixing bowl. Cut in shortening with fork until mixture resembles crumbs. Add water in two parts, until dough comes away from the bowl. Divide in half. On a lightly floured surface, roll half of dough to fit a 9-in pie plate; transfer to pie plate. Trim and flute edges. Wrap remaining dough; chill or freeze for another use.

For filling, sprinkle crumbled bacon in the pie crust. In a bowl, beat eggs, cream, salt and nutmeg. Stir in cheese. Pour into crust. Bake at 425 degrees for 15 minutes. Reduce temperature to 325 degrees; continue baking for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Makes 6 servings.

Oven Barbecue Chicken

This is a recipe we enjoy at our house often.

3-4 pounds chicken, cut in pieces
1/3 cup chopped onion
3 Tablespoons butter
3/4 cup ketchup
1/3 cup vinegar
3 Tablespoons brown sugar
1/2 cup water
2 teaspoons mustard
1 Tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Place chicken in 13X9" baking dish. In a saucepan, saute onion in butter until tender; stir in remaining ingredients. Simmer, uncovered for 15 minutes. Pour over chicken. Bake at 350 degrees about one hour or until chicken is done, basting occasionally. Makes 6-8 servings.

Christmas Chicken Pie

Crust: 1 prepared pie dough
Filling: 1/4 cup butter
1/4 cup flour
2 1/2 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon sage
8 chicken breasts - poached & shredded
1 pound pork sausage - browned
5 slices bacon - cooked & broken into 1-inch pieces
1 egg yolk
1 teaspoon water

Preheat oven to 325 degrees. Press one half of pie dough into the bottom and sides of a greased 2-quart baking dish. For gravy, melt butter in a large saucepan over medium heat. Stir in flour and cook until mixture thickens & bubbles. Gradually stir in chicken broth, salt, pepper, and spices. Cook until thickened. In bottom of baking dish, layer half of chicken, sausage, bacon and top with remaining chicken. Pour gravy over meat. Top with remaining rolled-out pie crust. Trim and crimp edges. Cut slits in top for steam to escape. Bake 1 1/2 hours. Combine egg yolk with water and brush over top of crust. Bake 5 minutes more. Makes 8 servings.

Chicken Salad for Fifty Guests

Here is a recipe I like using when I'm expecting a large crowd. Works especially well for ladies' luncheons.

10 cups cooked chicken, shredded (5-6 whole chickens)
10 cups diced celery
3 cups salad dressing
2 pounds red grapes (cut in half)
1 Tablespoon salt
1 teaspoon pepper
3 cups cashews (chopped if desired)
1 1/2 cups chopped onions

Cook chicken in large roasting pans and shred. May do this a day ahead if desired. In large bowl, mix chicken with remaining ingredients. Serve on leaf of lettuce, or on buttered crescent rolls. Very good.

Weekend Brunch Casserole

Here's a recipe I received at a recent 4-H cooking meeting, and it is wonderful. For those of you who have mother/daughter brunches, I highly recommend trying this. Enjoy.

1 pound ground pork breakfast sausage
2 cups shredded mozzarella cheese
1 (8 oz) can refrigerated crescent dinner rolls
4 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper

Preheat oven to 425 degrees. Crumble and cook sausage in medium skillet over medium heat until browned. Drain grease. Line bottom of greased 13x9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers. Yield: 8 servings

Sirloin Steak Marinade

1/2 cup soy sauce
1/4 cup chopped green onion
3 Tablespoons lime juice
2 Tablespoons brown sugar
1/8 teaspoon hot pepper sauce
1 garlic clove, minced
1 1/2 pounds sirloin steak (1 inch thick)

Combine first six ingredients in large resealable bag. Add beef. Refrigerate for two hours or overnight, turning occasionally. Broil or grill 4-6 minutes or each side. Delicious marinade to use in the summer when you grill!

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German Style Meatballs

Many people celebrate Octoberfests with German food. Here is a new recipe we recently tried for a church dinner. It went over quite well and was easy to make.

GERMAN STYLE MEATBALLS

2 lbs. ground chuck
1 package Lipton Onion Soup Mix
1 cup bread crumbs or crushed saltine crackers
1 bottle Heinz Chili Sauce
water (fill empty Heinz bottle)
1/2 cup brown sugar
1 - 16 oz. can sauerkraut, drained
1 can whole berry cranberries

Preheat oven to 325 degrees. In medium bowl, mix hamburger, onion soup mix, and bread crumbs. Shape into small meatballs. Place in greased oblong pan. In separate bowl, mix chili sauce, water, brown sugar, sauerkraut, and cranberries. Mix and pour over meatballs. Bake uncovered for 2 hours. Let set for 15 minutes and then stir. Serves 8-10

Breakfast Hot Pockets

This makes a great recipe now that school has started. I freeze mine, then when the girls want one, they pop it in the microwave, and it's ready in about 3 minutes.

2 packages (1/4 oz each) active dry yeast
1/2 cup warm water (110-115 degrees)
3/4 cup warm evaporated milk (110-115 degrees)
1/2 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt

3-4 cups all-purpose flour

FILLING:
1 pound pork sausage
1/2 cup chopped onion
2 1/2 cups frozen hash browns, thawed

7 eggs, lightly beaten

3 tablespoons milk

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic salt

pinch cayenne pepper

3 cups (12 oz) shredded cheddar cheese

In mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt & 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink; drain. Add hashbrowns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese; keep warm. Punch dough down; divide into 14 pieces. On a floured surface, roll out dough into 7-in. circles. Top each with about 1/3 cup filling; fold dough over filling and pinch the edges to seal. Place on greased baking sheets. Bake at 350 degrees for 15-20 minutes or until golden brown. Makes 14 servings.

Bierocks

Here is a neat recipe to make for St. Patty's Day, with a substitution of sausage for the usual hamburger. I like to serve this with creamy potato soup.

1/2 head cabbage
1 large onion, finely chopped
1/2 cup water
salt and pepper to taste
1 pound sausage, browned and drained
sweet roll dough

Shred the cabbage as you would for slaw. Put cabbage, onion, water, salt and pepper in skillet; simmer until tender. Combine sausage with cabbage mixture. You can make your own sweet roll dough or use a packaged mix. Roll sweet roll dough 1/4 - 1/2" thick; cut into 4" squares. Put about 1/2 cup meat mixture onto each square of dough. Bring corners together and pinch edges tight. Place on greased cookie sheet, pinched side down. Bake for 30 minutes at 350 degrees. These may be wrapped in foil and frozen.

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Grandma's Cole Slaw

This is great for summer picnics.

1 1/2 cups salad dressing
3 Tablespoons vinegar
3 Tablespoons sugar
4 Tablespoons canola oil
4-6 cups cabbage
1-2 carrots, peeled

In food processor, shred cabbage and carrots and place in medium bowl. In small bowl, stir together, salad dressing, vinegar, sugar and oil. Pour dressing over vegetables. Refrigerate for several hours or overnight.

Zucchini Casserole

Wondering what to do with your excess garden zucchini? Here is a great recipe I like so well I sometimes eat it as a meal in itself. I hope you'll enjoy it, too!

1 medium/large zucchini, cut into 1 inch chunks
1 cup shredded carrots
3/4 cup chopped onion
3/4 cup green pepper, chopped
12 tablespoons butter (divided)
2 1/4 cups stuffing mix (divided)
1 can cream of chicken soup
1/2 cup sour cream
1 cup grated cheddar cheese

In small saucepan, cook zucchini in saltwater till tender. In medium saucepan saute carrots, onion, and peppers in melted butter till tender. Stir in 1 1/4 cup stuffing mix, soup and sour cream. Gently stir in zucchini. Pour into greased baking dish. Melt another 6 tablespoons butter and add remaining stuffing mix and cheese. Place over top of casserole. Bake at 350 degrees for 30-40 minutes.

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Sweet Cucumbers & Onions

Here is a recipe to use up all those cucumbers in your garden. I ate these at nearly every meal when I was pregnant with my youngest. It's a wonder she didn't turn into a pickle!

1 cup vinegar
2 cups sugar
1 Tablespoon salt
6 cups sliced cucumbers
1 sliced onion
1 chopped green pepper

Combine vinegar, sugar & salt and mix until dissolved. Place vegetables in a large pickle jar and pour vinegar mixture over it. Refrigerate overnight. Can store in refrigerator for 3-4 weeks.

Mexican Sour Cream Rice

This is a new recipe I tried and it is awesome, especially when served with enchiladas.

1 cup uncooked long grain white rice
1 (14 oz) can chicken broth
1 cup sour cream
1 cup shredded monterey jack cheese, divided
1 (8.75 oz) can whole kernel corn, drained
1/3 cup salsa
Salt & pepper to taste

In in a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover and simmer for 20 minutes. Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart casserole dish. In the large pot, mix into rice the sour cream, 1/2 cup cheese, corn, salsa and seasonings. Transfer to the prepared casserole dish and top with remaining cheese. Bake uncovered for 30 minutes until cheese is bubbly and lightly browned. Yum.

Frog-Eye Salad

Here is a fun recipe for spring picnics:

1/2 cup sugar
1 tablespoon flour
1 1/4 teaspoon salt, divided
3/4 cup pineapple juice (taken from chunk pineapple)
1 egg
1/2 tablespoon lemon juice
1 1/2 quart water
1/2 tablespoon cooking oil
1/2 package (8 oz) Acini De Pepe semolina macaroni product)
1 can (11 oz) mandarin oranges, drained
1 can (20 oz) pineapple chunks, drained
1/2 can (20 oz) crushed pineapple
1/2 carton (9 oz) whipped topping
1/2 cup miniature marshmallows

Combine sugar, flour and 1/4 t. salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining salt and oil to a boil. Add Acini De Pepe. Cook at rolling boil until done, approximately 10-15 minutes. Drain and rinse with water. Drain again and cool to room temperature. Add egg mixture. Refrigerate overnight. Add remaining ingredients and chill. Keeps for one week in refrigerator. Makes 12 servings.

Venison Jerky

This is a recipe I found that easily compares to what you buy at specialty shops. Very good and not hard to make.

1/2 cup soy sauce
1/4 cup Worcestershire sauce
1 Tablespoon lemon juice
1 teaspoon Tabasco sauce

1/4 teaspoon black pepper
1 teaspoon hickory smoke

1 teaspoon ginger powder

1/2 teaspoon garlic salt

1 Tablespoon lemon pepper

1/2 teaspoon onion salt

7 pounds venison, cut thin across the grain (store in gallon ice cream pail)

Combine first ten ingredients and mix together. Pour over sliced meat and marinate for 24 hours. When ready to cook, place slices in dehydrator and cook for 8-10 hours at 145 degrees. Turn meat occassionally. May store in ziplock bags up to three months in cool place.

Homemade Salsa

22 large tomatoes, peeled and diced
5 large onions, chopped
1 teaspoon cayenne pepper
8 jalapeno peppers (seeded)
6 garlic cloves, minced
3/4 cup sugar
1/4 cup salt
1 cup white vinegar
2 - 6 oz. tomato paste
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon oregano

Mix spices together over tomatoes in large pan. Bring to boil and boil for 20 minutes. Pour into sterilized canning jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath for 30 minutes. Wonderful with corn chips. Enjoy!

Picnic Veggie Dip

This is a great way to use your fresh garden veggies.

1 cup mayonnaise
1 cup (8 oz) sour cream
1 envelope vegetable soup mix
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 can (8 oz) water chestnuts, drained and chopped
Assorted raw vegetables

In a bowl, combine mayonnaise, sour cream and soup mix. Stir in spinach and water chestnuts. Cover and refrigerate for at least 2 hours. Serve with fresh vegetables. Makes 3 cups.

Microwave Caramel Popcorn

Here's a favorite recipe for cold, winter nights. It's easy to make and tastes great. Enjoy!

1 cup brown sugar
1 stick margarine
1/4 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon butter seasoning (optional)
4 quarts popped popcorn
1 cup peanuts (optional)

In large bowl, combine first five ingredients. Microwave on high for 2 minutes. Stir to combine. Microwave again on high until it reaches a full, rolling boil (approximately 1 1/2 - 2 minutes). Stir in vanilla and butter. Pour popcorn and nuts into a large brown paper bag. Pour sugar mixture over popcorn. Mix to coat well. Fold bag down and place in microwave. Cook on high for 1 1/2 minutes. Do this three times shaking bag vigorously between each heating. Spread on flat surface to cool and harden.