ToAutumn

I am looking for a stuffed butternut squash recipe, or any recipe to use butternut and acorn squash with. I want to try using different kinds of squash this year and need ideas on how to cook them.

I got this recipe from my MIL in 1994, ever since I've had to make one for thanksgiving , espicially for my BIL who loves it. Orange Slice Candy Cake 1 C shortening 2 C sugar 4 eggs 1/2 C buttermilk 3 1/2 C self rising flour 16 oz. dates, sliced 2 C coconut (optional) 2 C chopped nuts 1 lb. orange slice candy cut small 2 T grated orange peel Cream shortening and sugar; add eggs one at a time. Roll dates, candy, nuts and coconut in 1/2 C flour and set aside. Add to sugar mix: 3 C flour with buttermilk, add rest of ingredients, mix well. Bake 250 degrees 2 1/2 to 3 hours. Icing: 1 box 10x sugar and 1 1/2 C orange juice Dissolve and pour over hot cake and let stand overnight. Sometimes I add 1/2 C Rum to icing and let it add a little more flavoring to the cake.

My step- mother has been using this for awhile and it seems to help her arthritis in her feet and her knees. I'd love to try this but as I drive a truck cross country all I'd need is a DOT to pull me over and find a raisin filled gin bottle in the truck to end up in jail. Oh well, hopefully, someday I'll be able to find another way to control my RA without all the expensive med's I'm having to take. Thanks for a wonderful report.

Oh my! I've got one of those! I use it to make orange slice candy cake in. It's a cake like those fruit cakes everyone tries to give away at christmas, but it actually taste good, I've got a standing order to make it every thanksgiving for my brother-in-law.

Custler doesn't get into any really horror stuff. He has a character named Dirk Pitt that is like an Indiana Jones kinda guy. He goes looking for one thing and usually finds other things that keep getting in the way. He writes adventure like stories. I'm not sure how to exactly describe him, but the stories are great! If your husband likes horror, tell him to try some Robin Cook books, they will stand your hair on end, makes Steven King sound tame.

If she loves sci fi as you say, let her read Anne Mc Caffrey, she has a series of books called the Dragon riders of per, so far there are 25 books to do with pern, no fowl language, sex or any of that kind of thing. She also wrote "The Crystal Singer"- which has a series of 3 books, and "The Ship who sang" with several books iin that series, all are great books, she is one of my favorite arthors.

I saw your post that said your DH likes Wilbur Smith, if he does has he tried any Clive Cussler? My dad got me hooked on both of them.

If you like historiacl romance novels you'll LOVE this one, it has a twist tho. She accidently goes back in time to find her man and the things she gets into are wild. It has a sequel I read first and had to order this one to find out the beginning, the sequel is called Dragonfly in Amber, this time she and him are involved with Bonnie Prince Charlie.

That was too cruel to be sure, now I'm going to have to order it so I can read the whole book!

I know this is stupid but what is a tube pan? I've seen recipes that say use this but have no idea what they're talking about.

Ok, what do you mean as far as the spoon, the fork or the knife? I've nevre heard of this before. The persimmon spice cake is delicious, try with a fresh cup of coffee, sit back with a few close friends and mmmmmmmmm.

This also works great when peeling tomatoes to can.

Oh, this sounds so good. It's been sooooo long since I've had apple butter and I love it on a hot homemade biscuit. I've got to try this one.

Oh this is so good, my sides hurt from laughing.

Hi, just found this wonderful site about 2 weeks ago now. I posted a bunch of recipes on my first post. I am a 42 year old mother of a daughter who's 24 and a son who is 21 in November. I drive an 18 wheeler all over the country with my husband of 14 years so I can only visit on the week-ends when we're home. So far I am enjoying everything I have found here a lot! I am a computer game junkie who likes to read sci fi and vampire books, I do machine embroidery, I used to do fine hand embroidery but I have rhumetoid arthritis and can no longer do that. I am not a neat nick, in fact I'm the most unorganized person I know. I enjoy a good laugh and a good conversation,being on the road so much I don't have any girl friends to sit and chat with anymore, they've either all moved away or their work schedules and mine don't get along.

I lucked up and found this web site thru a long series of lins looking for something else last night and spend 3 hours looking and printing out the wonderful recipies I found.So I thought I'd return the favor with some of mine.Here is a small recipe book I made up for my daughter and a 16 year old who were trying to learn how to cook. Hope you enjoy them. My Recipe Book -------------- LITTLE APPLESAUCE MUFFINS From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1/2 cup butter 1/4 cup butter, melted 1/2 cup sugar 1/2 cup sugar, mixed with 1/4 tsp. cinnamon 2 eggs 3/4 cup applesauce 1 3/4 cup flour INSTRUCTIONS In large bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time, until fluffy and light. Beat in applesauce. Slowly add flour to butter mixture. Stir just enough to moisten. Spoon into greased muffin pan- you can used cup cake papers cups instead of greasing pan. Bake at 425 degrees for 15 minutes, until golden brown. While warm dip tops into a mixture of butter and cinnamon. ------------------- Hello there, I hope you enjoy the recipes I’m enclosing here. Every one of these has been broken down to the easiest steps possible, so even the newest cook can do them. These have come from my own personal collection plus a few came from family members. Where ever I could I have offered hints on what to serve with them and what some words mean. I remember how hard it was to learn how to cook by myself so I thought you might like some help. If you notice on the back of every page is a blank form with no recipe, this way you can always add your own. I have found recipes in the newspapers, magazines ect., and cut them out and just taped them into my cook book, and you can do the same, or if someone else gives you a recipe you can write it in the space . Any way you want to do it, this book now belongs to you and I hope that you will enjoy it and have fun with it. Good luck with these and remember, you can always substitute what is called for in the recipe for what you have in your cabinet. Experiment with anything, you might find a new taste you like! Merry Christmas...........God Loves You. BANANA BAKE From the kitchen of: Preparation time: Number of servings: INGREDIENTS 3 cups Bisquick 3 tablespoons vegetable oil 3 tsp. sweet-n-low 3 tablespoons chopped nuts 3 eggs, can use 6 egg whites instead. 4 large ripe bananas, mashed INSTRUCTIONS Mix together with a fork. Bake in a Pam sprayed bunt pan at 325 degrees for 40 minutes. Reduce heat to 300 degrees and bake for 15 minutes more. Turn out onto a plate and enjoy ! APPLE TURNOVERS From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 large can biscuit 1 large can applesauce or apple pie filling INSTRUCTIONS Open canned biscuits and separate, roll each biscuit real thin with a rolling pin. Place 2 tablespoons of filling or applesauce in the center of each, fold over and use a fork to press along the edge to seal. Place on greased cookie sheet and bake in 400 degree oven until brown. Take a pat of butter and rub over hot turnover and sprinkle with powdered sugar. Serve hot ----------------- BAR-B-QUE CHICKEN From the kitchen of: Preparation time: Number of servings: INGREDIENTS I frying chicken cut into 1/4 C Worcestershire sauce pieces and washed 1/4 C white wine or vermouth 1 1/3 cups olive oil 2 cloves garlic, sliced 1 T mustard seed 1 tsp. pepper 1 tsp. dry mustard INSTRUCTIONS Combine all ingredients, except the chicken, and blend together until they have the consistency of creamy Italian dressing. Add the chicken pieces stirring to coat, and marinate 1 to 3 hours at room temperature. BBQ chicken over a slow fire for 20 to 25 minutes, or until very well done, turning occasionally to avoid premature charring. -------------- BASIC CAKE From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1cup Butter 2 cups sugar 3 cups flour 4 eggs add milk to consistency and 1 tsp. vanilla flavoring Mix well. Grease and flour pans, cook at 325 degrees until a knife stuck in middle comes out clean. Approximately 30 to 35 minutes. ------------- CAKE FROSTING 1/3 cup solid Crisco shortening 1/3 cup butter or margarine 1/4 teaspoon vanilla 3 cups 10x confectioners sugar 1 tablespoon plus 1 teaspoon milk Soften butter to room temperature, mix together with shortening (this is called creaming) add vanilla, gradually add sugar- will appear dry, add milk, beat at high speed until fluffy. you can add food coloring to color . Cover cake. ------------ B B Q SAUCE From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 1/2 Qts mustard 1/2 cup ground red pepper 1 gallon red apple cider vinegar 1/2 cup black pepper 1 cup salt 2 LB ( 8 sticks) margarine cut fine INSTRUCTIONS Stir together and heat to boil. Let cool and put in refrigerator, will last for weeks. Makes 7 quarts. to make less, use half of the amounts, and keep divining in half until you get the amount you want to make. -------------- B B Q SAUCE II From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 tablespoon brown sugar 4 tablespoons Worcestershire sauce 4 tablespoons ketchup 1 tablespoon lemon juice 4 tablespoons steak sauce 1 tablespoon lemon pepper 1 tablespoon bbq seasoning 1 tablespoon dried onion 1/4 cup wine 2 tablespoons brown mustard INSTRUCTIONS Mix well together and spread over any kind of meat, cook. --------------- BEEF STROGANOFF From the kitchen of: Preparation time: Number of servings:6-8 INGREDIENTS 2 lbs beef tenderloin or sirloin steak ingredients 1/4 C Catsup 1/4 C butter 1 1/2 tsp. garlic salt 1 can ( 6 oz) sliced mushrooms, drained 1/3 C flour 2 cans( 10 1/2 oz each) beef broth ( bouillon) 2 C dairy sour cream 1/3 C instant minced onion 8 to 10 oz uncooked medium noodles 3 tablespoons butter INSTRUCTIONS Cut meat across the grain into 3/4 inch slices, then into strips 3 1/4 inches long. melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms. In same skillet, brown meat. Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes. Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat through. Cook noodles as directed on package; drain. Toss with 3 tablespoons butter. Serve with stroganoff. perfect one dish meal. ------------- BEEF STEW From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 1/2 LB stew beef, sliced thin salt & pepper to taste 1 can, cream of mushroom soup 1 cup water 1 onion sliced 1 cup milk INSTRUCTIONS Lightly brown stew beef in skillet. Combine rest of ingredients in pan and bake in 425 degree oven for 45 minutes. Serve over rice. ------------------ BROCCOLI CASSEROLE From the kitchen of: Preparation time: Number of servings: INGREDIENTS 2 10 oz frozen chopped broccoli 1 10 3/4 oz cream of mushroom soup 1 cup mayonnaise 2 tablespoons onion, grated 1 cup sharp cheese 2 eggs, beaten cheese cracker crumbs 1 can peas, drained INSTRUCTIONS Cook broccoli for 5 minutes. Drain; combine other ingredients except for cracker crumbs. Add broccoli. Pour into ungreased baking pan. Sprinkle cracker crumbs over top. Bake in 400 degree oven for 30 minutes. --------------- CHANGED CHICKEN From the kitchen of: Preparation time: Number of servings: INGREDIENTS 4-6 chicken breast 1 (16 oz) can tomatoes 1 green pepper (chopped)ingredients 2 cloves garlic (chopped) or 2 teaspoons 1 large onion (chopped) powdered 1 (3 oz) can sliced mushrooms 1 (8 oz) can tomato sauce 1/4 tsp. oregano INSTRUCTIONS Brown chicken breast, onion, pepper and garlic in skillet. Drain grease. Drain can of tomatoes, add tomato sauce, mushrooms, and oregano pour over chicken- cover and simmer for 30 minutes over medium heat. Serve over rice. ---------------- CHEESE From the kitchen of: Preparation time: Number of servings: CHEESE FLAVOR DELICIOUS WITH ------------------------------------------------------------------------------------------------------------------------------- SOFT Brie mild to pungent pears Camembert pungent strawberries Club often flavored grapes Gourmandise cherry brandy flavored cherries Liederkranz pungent bananas SEMISOFT Bel Paese mild Nuts Brick mild to sharp Plums Muenster mild to sharp Nuts Port du Salut mild to robust Apples Roquefort sharp, salty Grapes FIRM Edam, Gouda mild green grapes Fontina mellow figs, dates Gorgonzola piquant oranges Gruyere sharper than swiss pineapple Provolone smoked, mild to sharp stuffed olives Swiss mild, nutty, sweet melons CHEF’S SALAD From the kitchen of: Preparation time: Number of servings: 4 INGREDIENTS 1 head lettuce, washed & chilled 1/2 C chopped green onion 1 small head romaine or endive, washed & chilled 1/2 C sliced celery 1 cup julienne strips cooked meat(beef, ham, etc.) 1/2 cup mayonnaise or salad 1 cup julienne strips cooked chicken or turkey dressing 1 cup julienne strips Swiss cheese 1/4 C French dressing olives 2 hard boiled eggs, sliced 2 tomatoes, cut in wedges INSTRUCTIONS Into large salad bowl, tear lettuce and romaine into bite-size pieces. ( Do not cut will make the lettuce turn brown.) Reserve a few strips of meat and cheese. Toss remaining meat and cheese strips, the onion, and celery with the salad greens. Mix mayonnaise and French dressing; pour over salad and toss. Garnish with the reserved meat and cheese strips, the olives, egg slices and tomato wedges. You can use any kind of salad dressing you like, even if it’s just vinegar and oil. You can add anything that you like for your own personal taste, some people add cauliflower, broccoli (both raw), carrots, what ever fits your taste. Always remember you can experiment , you don’t have to exactly follow any recipe. --------------- CHERRY YUM-YUM From the kitchen of: Preparation time: Number of servings: INGREDIENTS 3 cups crushed graham crackers 1 cup milk 1 stick margarine (melted) 3/4 cup sugar 1 large package cool whip 1 can cherry pie filling 18 oz cream cheese INSTRUCTIONS Mix crackers and butter, put one layer in bottom of baking dish. Mix cool whip, milk, sugar, and cream cheese together. Beat until it stands in peaks. Put one layer of this on crackers, then spread cherry pie filling and another layer of cool whip mixture, cover with remaining crackers. Chill in refrigerator then serve. ----------------- CHICKEN DRUMSTICKS, OVEN-FRIED From the kitchen of: Preparation time: Number of servings: 4-6 INGREDIENTS melt in small pan and set aside....1/3 cup shortening mix in paper bag......................... 1/4 cup gold medal flour 1/2 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon pepper wash and pat dry......................... 2 lb. chicken legs Put 3 or 4 chicken pieces at a time in a paper bag and shake to coat chicken with flour mixture. Arrange chicken in a single layer in ungreased baking pan. Drizzle the melted shortening on chicken. bake uncovered 45 minutes or until chicken is tender. -------------- BAKED POTATOES Heat oven to 425 degrees. Rub skins of 4 to 6 medium baking potatoes with shortening for softer skins. Prick with fork to let steam escape during baking. Bake 45 to 60 minutes or until soft. With chicken drumsticks, serve baked potatoes, cooked frozen mixed vegetables and a sliced tomato and cucumber salad on lettuce. For dessert, open a can of chilled ready-to-serve chocolate pudding. ------------------------- CHICKEN BROILED AND BAKED From the kitchen of: Preparation time: Number of servings: BROILED CHICKEN Young chickens, weighing 2 1/2 pounds or less, can be broiled. They should be skinned and halved or quartered. Turn wing tips onto back side. Set oven control at broil and or 550 degrees. Brush 1 tablespoon Italian salad dressing on each 1/2 pound chicken. Place chicken meat side down on rack in broiler pan; place broiler pan so top of chicken is 7 to 9 inches from heat. ( If it is not possible to place the broiler pan this far from heat, reduce heat to 450 degrees.) Broil chicken 20 minutes. Season brown side with salt and pepper. Turn chicken; brush again with salad dressing. Broil 10 minutes longer or until chicken is brown and crisp and thickest pieces are tender. ------------------- LEMON BAKED CHICKEN Heat oven to 425 degrees. Remove skin from 2 chicken breasts( about 1/2 LB each); split breast. Place chicken in ungreased baking pan,9x9x2 inches. Spread 1 teaspoon soft butter or margarine on each chicken piece. Sprinkle pieces with 1/2 teaspoon salt and 1/4 teaspoon paprika. Drizzle with lemon juice. Bake uncovered 35 to 45 minutes or until tender. Sprinkle with 2 tablespoons parsley. -------------------- CHICKEN SAUSAGE STEW From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 CHICKEN (3- 4 LB.) 1 tablespoon parsley 2 quarts water 1 teaspoon oregano 2 lb.. Italian sausage 1 can (16 oz) crushed tomato 6 bacon strips 1 can ( 8 oz) tomato sauce 2 garlic cloves, minced 8 oz macaroni; cooked & drained INSTRUCTIONS Boil chicken until you can take it off the bones. Separate the chicken and broth, (Also called stock) chill stock. Puncture sausage skin with a fork, boil until done. ( 20 - 30 minutes.) Fry brown, cool and cut up into chunks. Fry bacon and save 1 tablespoon grease, cool and crumble the bacon. Sauté’ garlic- if garlic powder is used instead of fresh garlic -save and add in next step. Add 5 cups chicken stock, parsley, oregano and meat- simmer on low heat for 15 minutes. Add remaining ingredients and simmer another 15 minutes. Serve. ------------------------ CHOCOLATE CHRISTMAS CAKE From the kitchen of: Preparation time: Number of servings: INGREDIENTS 2 C sifted flour 1/2 C chopped walnuts 1-1/2 C sugar 1/2 C chopped raisins 1-1/2 tsp. baking soda 1/2 C dates 1-1/2 tsp. salt 1/2 C chopped candied red cherries 2 tbs. unsweetened cocoa powder 1/3 C candied fruit mix 1/2 C shortening 1/2 tsp. cinnamon 1-1/2 C unsweetened applesauce 1/2 tsp. cloves 2 eggs 1/2 tsp. nutmeg 1/2 tsp. allspice 1 tsp. vanilla INSTRUCTIONS Preheat oven to 325 degrees. Grease 10 inch tube pan; line with greased paper or parchment paper. Sift together first 5 ingredients in large mixing bowl. Add shortening and applesauce. Mix thoroughly at low speed for 2 minutes, scraping bowl and beaters, then add eggs and beat again. Put walnuts, fruit, and spices in a separate bowl; toss with 1/4 cup flour to coat well. Add to applesauce mixture with vanilla. Blend well. Pour batter into prepared pan. Bake 1-1/2 to 2 hours until knife inserted in center comes out clean. Invert and cool on rack. when cold, slice thinly. This old, traditional holiday recipe yields a dense cake that is much like a dark, spicy fruitcake. It will keep for quite a long time if you wrap it well. You can also bake the cake in mini-loaf pans or mini-bundt pans to make individual servings. ------------ COLE SLAW From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 large cabbage ( Grated not chopped ) 1 large purple onion ( Chopped ) 1 large bell pepper ( chopped ) 1 tablespoon whole celery seed 1 cup sugar INSTRUCTIONS Mix cabbage, purple onion and bell pepper in a bowl, combine celery seed and sugar and pour over this, do not stir! IN A BOILER COMBINE: 3/4 cup oil 1 cup red apple cider vinegar 1 tablespoon salt 1 tablespoon dry mustard Bring to boil, pour over cabbage mixture, DO NOT STIR! Refrigerate for 24 hours, stir and serve. ----------------- COMPANY CASSEROLE From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 lb. ground beef 1 large can tomatoes 2 tablespoons butter 1 1/2 cups cottage cheese 1/2 cup chopped onion 2 cups cooked noodles 1/2 cup chopped green pepper 1 1/2 cups grated cheddar cheese INSTRUCTIONS Brown beef ( hamburger) , onion and green pepper in butter. Mix tomatoes and cottage cheese together. Spread half of noodles in buttered baking dish. Cover with cheese mix and add rest of noodles. place meat mixture on top. Cover with grated cheese. Bake at 350 degrees for 30 minutes. ----------------------- CORNBREAD & SAUSAGE PIE From the kitchen of: Preparation time: Number of servings: Fry 1 LB sausage, broken into small pieces, drain fat. Follow directions on 1 package Jiffy corn muffin mix. Pour muffin mix into greased pan, put layer of sausage on top. Bake at 400 degrees for 20 - 25 minutes. MEANWHILE SIMMER 2 CUPS SLICED APPLES ( CANNED OR FRESH) WITH 1/4 OR MORE CUPS OF SUGAR UNTIL SOFT. SPREAD ON TOP OF COOKED PIE AND SERVE HOT. GUARANTEED TO PUT A SMILE ON ANY FACE. -------------- CRACKER SALAD From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1/4 lb saltine crackers (crushed) 1 cup chopped onion 1 cup sweet pickle (chopped) 1 med green pepper (chopped) 1 samll jar chopped pimentos (drained) 5 boiled eggs (chopped) 1/2 pint mayonnaise INSTRUCTIONS Mix together well. Refridgerate before serving, can be used in place of rice, potatoes noodles etc. You can omit the pimentos or green pepper to your tast. Sweet pickle relish and can used instead of chopped pickle. ----------------- CREAMY COLESLAW From the kitchen of: Preparation time: Number of servings: 4-6 INGREDIENTS 1 small green cabbage, cut into 1 inch pieces 1/4 cup dairy sour cream 1/2 green pepper, cut up 2 tsp. lemon juice 1/2 cup mayonnaise or salad dressing 1/2 tsp. dry mustard dash pepper INSTRUCTIONS Chop all vegetables fine. Mix mayonnaise, sour cream, lemon juice, salt, mustard and pepper; pour over chopped cabbage and green pepper. Mix. Chill. Serve --------------- FIVE BEAN SALAD From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 16 oz can green beans, drained well 1/4 cup chopped green bell pepper 1 16 oz can yellow wax beans, drained well 1/2 cup sliced red onion 1 16 oz can kidney beans, drained well 1 small jar chopped pimientos 1 8 oz can garbanzo beans, drained well 1 cup sugar 1 8 oz can small lima beans, drained well 1/2 cup vinegar 1/4 cup vegetable oil INSTRUCTIONS Gently mix vegetables. Combine sugar, vinegar, and oil; mix until sugar dissolves. Add to vegetables and mix until well coated. Let salad stand several hour to let flavors blend. Chill . ---------------- FLAPJACKS From the kitchen of: Preparation time: Number of servings: INGREDIENTS Mix 2 cups Bisquick baking mix and 1 1/3 cups water. Drop batter by spoonfuls onto lightly greased hot griddle. Turn when bubbles appear and edges look slightly dry. Cook other side until golden brown. about 16 flapjacks. Blueberry flapjacks: Stir 2 tablespoons sugar into batter and gently fold in 1 cup blueberries. Corn clapjacks: Stir 1 cup drained whole kernel corn into batter. ---------------- RAISED FLAPJACKS 1 package active dry yeast 1/4 cup warm water (105 to 115 degrees) 1 egg 1 1/3 cups milk 2 cups Bisquick baking mix In mixing bowl, dissolve yeast in warm water. Add egg, milk and baking mix; beat with rotary beater until smooth. Cover; let stand at room temperature 1 1/2 hours or refrigerate at least 8 hours. Pour batter from tip of large spoon or from pitcher onto hot griddle. (Greased lightly) Turn, cook until golden brown on other side. about 20 4-inch flapjacks. ---------------- FRANKE-BEAN BAKE From the kitchen of: Preparation time: Number of servings: 4-6 INGREDIENTS 1 can (12 oz) red kidney beans, drained 1 small onion, chopped 1 can ( 17 oz) lima beans, drained 1 cup shredded cheddar cheese 1/2 cup spaghetti sauce with mushrooms 4 to 6 frankfurters ( hot dogs) INSTRUCTIONS Heat oven to 375 degrees. Mix beans, spaghetti sauce, onion and cheese in ungreased 1 1/2 quart casserole. Arrange frankfurters on top. Bake uncovered 30 minutes or until bean mixture is bubbly and frankfurters are light brown. This little casserole is an emergency shelf special and takes minimum preparation time. Serve it for lunch with a bowl or pears or a molded salad and thick slices of bread. Or use it on a cookout or camping trip- just heat the combination over a open fire. ----------------- FRUIT SALAD From the kitchen of: Preparation time: Number of servings: INGREDIENTS 2 can fruit cocktail, drained 8-oz whip topping ( cheap brand of 1 can Eagle brand sweetened cool whip ) condensed milk 1/2 cup lemon juice INSTRUCTIONS Mix milk, whipped topping and lemon juice together with a fork- will look like it curdles and is ruined ( It’s not), add fruit cocktail. Chill for 3 hours. you can also add chopped nuts, bananas, coconut, etc. to suit your taste. It’s easy and good ! --------------------- GIBLET GRAVY From the kitchen of: Preparation time: Number of servings: INGREDIENTS Chicken or turkey giblets: 1/2 cup milk neck, gizzard, heart, liver 6 cups water 3-4 eggs, boiled hard salt & pepper to taste 1 medium onion, chopped 2 tablespoons flour INSTRUCTIONS In water boil the giblets until done. In separate pot, boil eggs hard, peel and chop. When giblets are done, remove from broth and reserve broth in the pot. Take all meat off neck bone, slice heart, gizzard, and half of liver.( The liver has a very strong taste and can over power the flavors of the rest of the ingredients.) Replace giblets in broth, bring to a boil, take flour and mix with one cup of water and stir until no lumps are left, mix with giblet- broth combination. Add onions, eggs and salt & pepper, reduce heat, as gravy starts to thicken add milk. Simmer on low until ready to serve. ------------------ HAM ‘N BROCCOLI From the kitchen of: Preparation time: Number of servings: 4-5 INGREDIENTS 1 package au gratin potatoes 1 1/2 to 2 cups cut-up cooked ham 1 package ( 10 oz) frozen chopped or 1 can (12 oz) pork luncheon broccoli, partially thawed and meat, cut up broken apart INSTRUCTIONS Prepare potatoes as directed on package except- use 2 quart casserole and omit butter; stir in broccoli and ham. bake uncovered 45 to 50 minutes. ---------------- HAMBURGER STROGANOFF From the kitchen of: Preparation time: Number of servings: 4 INGREDIENTS 1 LB ground beef 1 can (4 oz) mushroom stems & pieces, 1/2 cup chopped onion drained 1/4 cup butter or margarine 1 can (10 1/2 oz) condensed cream of 2 tablespoons flour chicken soup 1 teaspoon salt 1 cup dairy sour cream 1 clove garlic, minced poppy seed noodles (below) 1/4 teaspoon pepper INSTRUCTIONS In large skillet, cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stirring constantly. Stir in soup; heat to boiling, stirring constantly. Reduce heat; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over poppy seed noodle. Poppy Seed Noodles: Cook 8 ounces medium noodles as directed on package; drain. Stir in 2 teaspoons poppy seed and 1 tablespoon butter. ------------------------ HAMBURGER-POTATO SCALLOP From the kitchen of: Preparation time: Number of servings: 4-6 INGREDIENTS 1/2 LB ground beef 1 jar (2oz) sliced pimiento, drained 1/2 teaspoon salt 3 tablespoons chopped green 1 package scalloped potatoes pepper, if desired INSTRUCTIONS In medium skillet, brown meat with salt over medium heat; drain. Stir in potatoes; sprinkle with packet of seasoned sauce mix. Add amounts of water and milk called for on package. Stir in pimiento and green pepper. Heat to boiling, stirring frequently. Reduce heat; cover and simmer about 30 minutes or until potatoes are tender, stirring occasionally. ------------------------ COOKING WITH HERBS Using fresh and dried herbs is a creative and healthy way to liven up the flavors of your meals. Herbs can be used in a variety of ways to give a variety of flavors. They can be especially helpful to people who are on restricted salt or sugar diets, adding flavor and palatability to what might otherwise be a bland diet. Here I’ll show you how to use herbs in many different ways: fresh, dried, frozen, as well as how to use herbal oils and vinegars. FRESH HERBS If you have your herb garden outside your back door, or have herbs growing in pots in your kitchen, you can easily add fresh herbs to all your meals. Snip off a sprig or two, then strip off the leaves. But them between your fingers to bruise them, then mince with a very sharp knife. Usually for fresh herbs you want to use about 1 teaspoon for every two servings. If you are using the herbs in something that cooks for a long time, such as soup or stew, add the herbs only in the last 20 minutes or so to prevent them from turning bitter. If, on the other hand, you are using them in something that does not cook, such as a salad dressing, let it sit for an hour or two so the flavor will pervade the dish. You can keep bouquets of fresh herbs in water in jars in the refrigerator. DRIED HERBS Dried herbs are readily available at supermarkets, or you can dry your own. If possible, try to store them whole, and crumble them only when you are ready to cook them. Use about half the amount of dried herbs as you would of fresh, as the flavor is more concentrated. You can soak dried herbs in warm liquid (broth, oil, or water, for example) before adding them to the dish to intensify the flavor. FROZEN HERBS Most herbs can successfully stored frozen; in fact, for some freezing is a better alternative than drying. Parsley, for example, looses most of its flavor when dried. Toss frozen herbs right into the pot when cooking; defrost and drain before using in salads or other uncooked dishes. HERBAL VINEGARS AND OILS Use flavored oils if you are dieting; the extra flavor allows you to cut back on the amount of oil you are using without noticing. Oils can be used to sauté with, or in salad dressings and marinades. Use vinegars also in dressings and marinades, or to deglaze the pan after sautéing. -------------------- JELLO PECAN PIE From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 package (3 1/4 oz) 3/4 cup evaporated milk vanilla pudding mix 1 egg slightly beaten 1 cup white corn syrup 1 cup chopped pecans 1 unbaked pie shell INSTRUCTIONS Blend pudding mix with syrup. Gradually add milk and egg, stirring to blend. Then add pecans. Pour into shell. Bake at 375 degrees until top is firm and just beginning to crack. About 40 minutes. Cool 3 hours. You can make a chocolate pecan pie by substituting chocolate pudding instead of vanilla pudding and using dark corn syrup instead of white corn syrup. It taste delicious! --------------------- Linguine And Shrimp From the kitchen of: Preparation time: Number of servings:4-6 INGREDIENTS 1/2 c Italian dressing (regular or fat-free) 1 clove garlic, minced Dash cayenne pepper 1/4 c chopped parsley 1/2 lb shrimp 2 tsp grated lemon peel 1 tsp salt 1 med yellow squash, julienned 3 green onions 1 med zucchini, julienned 1/2 lb linguine, cooked INSTRUCTIONS In medium skillet, heat Italian dressing and spices. Add all other ingredients except linguine and saute. Toss linguine with vegetables, shrimp, and sauce. Serve at once. This dish is not only delicious, it’s a feast for the eyes. The bright vegetables tossed with pink shrimp and pasta look wonderful in a big serving bowl set in the middle of the dinner table. Double or even triple the recipe, add a simple salad and crusty bread, and you can easily feed a crowd. To toss is a fancy way of saying mix together. Julienned means to slice thin long ways, make pieces about 1 1/2 inches long(bite size) dash= a good sprinkle you can substitute garlic powder for minced fresh garlic. ( powder is stronger than the fresh clove!) To grate a lemone- slide the lemone across your grater ONE TIME do not use the white underskin, only the yellow colored meat- the white is bitter. Linguine is thin spaghetti noodles. ------------------- LUMBERJACK STEW From the kitchen of: Preparation time: Number of servings: 6 INGREDIENTS 1 1/2 lb. lumberjack sausage, 4 medium potatoes, chopped sliced in bite sized pieces 1 onion, chopped 1 cup carrots, chopped 1 can mushroom soup 1/2 cup celery chopped INSTRUCTIONS Combine ingredients with 1 cup water. Bring to slow boil, them simmer for about 2-3 hours. Season to taste. Serve as soup or over rice. ------------------- SQUASH CASSEROLE From the kitchen of: Preparation time: Number of servings: INGREDIENTS Yellow squash ( about 4 cups chunked) 1 can cream of chicken soup 1 egg 1/2 c milk INSTRUCTIONS Boil squash and drain. Mix all ingredients together except for squash. Place squash into greased baking pan and pour other ingredients over it. Cover with grated cheese and crumbled Ritz crackers or saltine cracker crumbs. Drizzle melted butter over top. Bake at 350 degrees for 45 minutes. --------------------- MEXICAN CORNBREAD From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1package cornbread mix 2 cups grated cheese 1 1/2 lb. ground beef 1 cup green pepper, chopped 1 can cream corn 1-2 cups onions, chopped INSTRUCTIONS Mix cornbread mix according to directions on package. In a greased baking dish, layer ingredients as follows: 1 layer cornbread mix 1 layer ground beef 1 layer cream corn 1 layer cheese 1 layer green peppers 1 layer onions 1 layer cornbread mix Bake in a 450 degree oven until a knife inserted in the middle come out clean, about 30- 45 minutes. ---------------------------- NELLIE’S HAMBURGER GOOP From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 1/2 LB hamburger 1 can tomato soup 1 cup chopped celery 1 can cream of mushroom soup 1 can chow mien noodles INSTRUCTIONS Mix all ingredients together like you would a meatloaf. Place in a greased loaf pan and bake at 350 degrees for 1 hour . ------------------------ NUT BREADS From the kitchen of: Preparation time: Number of servings: INGREDIENTS 3 cups Bisquick baking mix 3 eggs 1/2 cup sugar 3/4 cup milk 1 teaspoon ground cardamom 1 cup cut-up candied cherries 3/4 cup chopped nuts INSTRUCTIONS Heat oven to 350 degrees. Grease well loaf pan. Blend baking mix, sugar, cardamom, eggs and milk in large mixer bowl 1/2 minute, scraping bowl frequently. Beat 3 minutes medium speed, scraping bowl occasionally. stir in cherries and nuts. Pour batter into pans. Bake about 35 minutes or until a knife stuck into the middle comes out clean. Banana nut bread: increase sugar to 2/3 cup; omit cardamom; use 2 eggs; decrease milk to 1/2 cup; omit cherries and add 1 cup mashed bananas. Pour batter into greased and floured loaf pan. Bake 55 to 60 minutes. Poppy Seed Nut Bread: Substitute 1/4 cup poppy seed and 1 tablespoon grated orange peel for the cardamom; omit cherries. Pour batter into greased and floured loaf pan. Bake 55 to 60 minutes. ---------------------------- FLUFFY OMELET FOR TWO From the kitchen of: Preparation time: Number of servings: 2-3 INGREDIENTS 4 EGGS,SEPARATED 1/8 TEASPOON PEPPER 1/4 CUP WATER 1 TABLESPOON BUTTER OR 1/4 TEASPOON SALT MARGARINE INSTRUCTIONS In small bowl beat eggs whites with water and salt until stiff but not dry. In another bowl, beat egg yolks with pepper until thick and lemon colored. Mix with egg whites. Heat oven to 325 degrees. Heat butter in 10 inch skillet until just hot enough to sizzle a drop of water. Pour omelet mixture into skillet; level surface gentle. Reduce heat. Cook slowly until puffy and lightly browned on bottom, about 5 minutes. ( Lift omelet at edge to judge color) Place in over; bake 12 to 15 minutes or until knife inserted in center comes out clean. To serve, tip skillet; loosen omelet by slipping pancake turner or spatula under and fold omelet in half with out breaking. Your can add cheese to omelet just before folding in half. Add any ingredients you have a taste for. Try- you might enjoy. ------------------------------------------------------------------------------------------------------------------------------- PUFFY DESSERT OMELET: Omit pepper; add 1/4 cup sugar to egg yolks before beating. Mix 1/2 cup cold strawberries and 1/2 cup dairy sour cream. Spread half the strawberry mixture on omelet before folding; spread remaining mixture on top. Sprinkle with powdered sugar. -------------------------- ONE DISH MEAL From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 LB ground beef (Hamburger) 1 can ( 6 oz) mushrooms, drained 1 cup chopped onion 1/3 cup soy sauce 1 can cream of mushroom soup 2 cup boiling water 2 cups chopped celery 1/2 tsp. salt 1 cup uncooked rice 1/4 tsp. garlic powder ( NOT minute rice) INSTRUCTIONS Brown hamburger, drain, reserving fat in skillet. Remove meat to a 2 quart baking dish. Fry onion in reserved fat. Drain fat and mix onion with hamburger. Add remaining ingredients and stir to combine. Bake at 350 degrees for 1 hour or until celery is tender. Cover dish for last half hour of baking. --------------------------- OVEN FRIED CHICKEN From the kitchen of: Preparation time: Number of servings: INGREDIENTS 2 1/2 -3 LB chicken pieces 1/4 c shortening 1/4 c butter 1/2 c flour 1 tsp. paprika 1 tsp. pepper INSTRUCTIONS Heat oven to 450 degrees. Melt shortening and butter in baking pan in oven. Mix rest of ingredients together except for chicken. Coat chicken thoroughly. Place chicken skin side down in pan. Bake uncovered 30 minutes. Turn chicken and bake 20- 30 minutes more. ------------------------------ FRESH PEACH PIE From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 pack pie crusts 1 cup sugar 5 cups sliced fresh peaches 1/4 cup gold medal flour (about 9 medium) 1/4 teaspoon cinnamon 1 teaspoon lemon juice 2 tablespoons butter or margarine INSTRUCTIONS Heat oven to 425 degrees. Mix peaches and lemon juice. Stir together sugar, flour and cinnamon; mix with peaches. Turn into pastry- lined pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2 - 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Frozen peach pie: Substitute 3 packages (12 oz each) frozen sliced peaches, partially thawed and drained, for fresh peaches; decrease sugar to 1/2 cup. Canned peach pie: Substitute 2 cans(29 oz each) peach slices, drained, for fresh peaches; decrease sugar to 1/2 cup. Fresh apricot pie: Substitute 5 cups apricot halves for the sliced fresh peaches ------------------------------------ NEVER FAIL PIE CRUST DOUGH From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1/2cup shortening (CRISCO) 1 1/2 cup sifted self rising flour 1 teaspoon salt 2 - 3 tablespoons water INSTRUCTIONS Mix shortening into flour and salt with a pastry blender or fork until mixture is the consistency of corn meal and small peas. Sprinkle water over mixture. Blend lightly with a fork. Use as little water as possible. Form into a ball. Kneed 3 times. Divide dough for 2- 8 inch shells or 1 double crust pie. use entire recipe for one 9 inch shell. Place ball on a well floured flat surface and roll out into a circle. ----------------------------- PLOUGHMAN’S SOUP From the kitchen of: Preparation time: Number of servings:4 INGREDIENTS 3 tablespoons buttert a dash or two of Worcestershire sauce 2 medium onions, peeled and chopped 1 1/2 cups crumbled cheshire cheese 1/4 cup whole wheat flour salt and pepper to taste 2 cups chicken stock 1 cup light ale (do not substitute bad beer) vidalia onion or slices of scallion to garnish INSTRUCTIONS Melt butter in a large, heavy pan. Gently saute the onion until golden. Stir in the flour and cook for 1 minute. Remove from heat, then gradually whisk in the stock and ale. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened. Stir in the Worcestershire sauce. Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low), until the cheese is all melted. Season with salt and pepper. Garnish each bowl with the reserved cheese and the onions. This is the favorite hearty lunchtime fare of the British. The ingredients are not that different from those in Welsh Rabbit, so you might want to consider serving the leftovers (if there are any) over some thick slices of grilled bread. Chicken stock is nothing more than chicken broth, made by boiling a chicken or pieces of chicken, or you can get it in a can in the soup section. don’t worry about cooking with ale, wine, beer or other alcoholic drinks- cooking burns off all alcohol and leaves the flavoring to add to the recipe. scallions are nothing more than a type of green onions. I don’t know what kind of chees cheshire is ask grocer what to substitute. -------------------------- POTATO LATKES From the kitchen of: Preparation time: Number of servings: INGREDIENTS 4 cups peeled, grated white potatoes (about 2 lb potatoes) 1 medium onion, grated 1/2 cup flour 1/2 tsp baking powder 1-1/2 tsp salt 1/2 tsp pepper 2 eggs, beaten vegetable oil for frying INSTRUCTIONS Mix potatoes and onions in a colander, squeeze out as much of the liquid as possible. Mix together dry ingredients in a large bowl; add potatoes and onions and toss to coat. Gently mix in eggs just until blended. Heat 2-3 tbsp oil in a large skillet over medium heat. Fry batter about 1/3 cup at a time until golden brown on both sides. Serve at once with sour cream and applesauce. You can use self-rising flour - use same amount of flour and then leave out baking powder and salt. These will try and fall apart as you are frying them but don’t worry- it takes practice, just take pieces from pan so they don’t burn and leave a taste to the rest you cook. I know it sounds funny to use sour cream and applesauce- but don’t use pancake syrup, it’s too sweet, the sour cream is spread like butter and then spread applesauce on cakes. The combination makes a great taste. Can be served for any meal side dish or as a main dish. Even great as a dessert. -------------------------------- Potatoes From the kitchen of: Preparation time: Number of servings: INGREDIENTS 4 medium potatoes 1/8 tsp. pepper 2 tablespoons chopped onion 2 tablespoons butter or margarine 1/2 tsp. salt 2 tablespoons salad oil INSTRUCTIONS Peel potatoes. In saucepan, heat 1 cup water with 1/2 teaspoon salt to boiling. add potatoes. cover; cook 30 to 35 minutes or until tender. Drain; cool slightly. shred potatoes to measure about 4 cups. Toss potatoes with onion, salt and pepper. Heat butter and oil in skillet. pack potato mixture firmly in pan, leaving 1/2 inch space around edge. Cook over low heat 10 to 15 minutes or until bottom crust is brown. Cut potato mixture into fourths; turn each portion. Add 1 tablespoon salad oil if necessary. Cook 12 to 15 minutes longer or until brown. ---------------------------------- Peel 6 medium Potatoes. Cut into thin slices to measure about 4 cups. Melt 2 tablespoons butter or margarine in large heavy skillet. Arrange potato slices in 3 layers, each 1 slice thick, sprinkling each layer with salt and pepper. Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover and cook until potatoes are brown, turning once. ----------------------- PUMPKIN PIE From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 can ( 16-oz) pumpkin 1 tablespoon sweet-n-low 1 can (12-oz) carnation evaporated milk 1 tsp. cinnamon 1 cup bisquick 1 tsp. nutmeg 3 eggs INSTRUCTIONS Mix all ingredients together until smooth. Pour into an unbaked pie shell. Bake in 325 degree oven for 50 minutes or until golden brown on top. -------------------------------- SALMON PATTIES From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 can salmon- take bones out and remove gray skin and use liquid in can 1 medium onion, chopped 2 eggs salt & pepper to taste INSTRUCTIONS Mix all ingredients together , add flour until mixture resembles a thick paste. Add milk slowly until you can spoon it and it stays together. Spoon into hot oil heated over medium heat, flatten into patties while cooking. lightly brown on each side, drain onto a papertowell on a plate. you can omit the onion if you want. ----------------------- SAUSAGE BALLS From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 LB mild sausage 1 pack ( 8-oz) shredded sharp cheese 2 cups Bisquick INSTRUCTIONS Mix together and kneed. Roll into balls about the size of your thumb. Bake on a lightly greased pan, or you can spray it with Pam, 15 to 18 minutes at 350 degrees until golden brown. Easy ain’t it? --------------------------- SAUSAGE-BEAN CASSEROLE From the kitchen of: Preparation time: Number of servings: 10-12 INGREDIENTS 1 package (10oz) frozen lima beans 1/2 LB smoked ham, cut into 1/2 inch cubes 3 cans (about 19 oz each)baked beans(6 cups) 1/2 cup chopped onion 3 cans (about 15 oz each) kidney beans, 1 can (8 oz) tomato sauce drained(5 cups) 1/2 cup catsup 1 pound Italian link sausages 1/4 brown sugar (packed) or pork loin sausages 1 tablespoon salt 1/2 teaspoon pepper 1/2 teaspoon dry mustard INSTRUCTIONS Heat oven to 400 degrees. Cook lima beans as directed on package;drain. Turn into ungreased 4 1/2 quart casserole. Add baked beans and kidney beans. In covered skillet, simmer sausages in small amount of water for 5 minutes. Drain liquid from skillet; pan-fry sausages until brown on all sides. ( Do Not prick sausages.) Cut each sausage into 2 or 3 pieces; add with ham and beans. Stir together remaining ingredients; pour over casserole. Gently mix all ingredients. Bake uncovered 1 hour. To pack brown sugar means to press the sugar into the measuring cup. ---------------------------- SAUSAGE-BROWN RICE CASSEROLE From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 LB pork sausage 2 c cooked brown rice 3/4 c milk 1 large stalk celery ( about 3/4 c chopped) 1 small onion chopped ( approximately 1/4 c) 1 can (10 3/4 oz) condensed cream of mushroom soup 1 can ( 4 oz) sliced mushrooms, drained 1/2 c shredded cheese INSTRUCTIONS Cook and stir pork sausage in large pot until brown, drain. Stir in rice, milk, celery, green peppers, onions, soup and mushrooms. Pour into ungreased 2 quart casserole dish. Sprinkle with cheese. Cook uncovered at 350 degrees until center is bubbly, about 45 minutes. ---------------------------- ITALIAN SPAGHETTI From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 lb. hamburger 3/4 tsp. basil 1 large onion, chopped( about 1 cup) 1/2 tsp. marjoram 1 clove garlic, crushed 1/4 tsp. rosemary 1 c water 1 bay leaf 1 tsp. salt 1 tsp. sugar 1 tsp. oregano 1 can (8 oz) tomato sauce 1 can (6 oz) tomato paste 4 cups cooked spaghetti INSTRUCTIONS Stir and cook hamburger, onion and garlic until hamburger is light brown; drain. Stir in remaining ingredients except spaghetti. Heat to boiling, reduce heat. Cover and simmer, stirring occasionally, for 1 hour. ------------------------- SPANISH RICE From the kitchen of: Preparation time: Number of servings: INGREDIENTS 8 oz can tomato paste 1/2 tsp. salt 1- 28 oz can concentrated crushed tomatoes 1/8 tsp. pepper 1 lb. hamburger here dash of garlic salt 1 med onion, chopped dash of basil 1 med green pepper, chopped 1 c rice, cooked, drained INSTRUCTIONS In a skillet brown onion and pepper with a little vegetable oil. Add hamburger, brown and drain. In a bowl mix together tomatoes, tomato sauce, seasonings; add hamburger with onions and peppers and rice. Mix well. Pour into a casserole dish with a cover- if you don’t have a cover, use aluminum foil and cover. Bake at 350 degrees for 1 hour. ------------------------------- SQUASH CASSEROLE From the kitchen of: Preparation time: Number of servings: INGREDIENTS yellow squash chunked shredded carrots chopped onions small container cream cheese INSTRUCTIONS Place a layer or croutons in bottom of greased baking pan. mix together all other ingredients. Pour over croutons. Place another layer or croutons on top and pour melted butter over all. Bake at 350 degrees for 30 minutes. -------------------------- SQUASH CUSTARD From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 pie crust 3/4 cup sugar 2 eggs 1 cup boiled, chunked and 1 cup milk drained squash 1 teaspoon vanilla 1/2 stick butter- 1/8 LB - 1/2 cup INSTRUCTIONS Mix well and pour into pie crust. Bake at 350 degrees until light brown on top. Taste just like egg custard. Makes a wonderful dessert. -------------------------- STIR FRY SAUCE From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1/4 cup honey mustard 1/4 cup Worcestershire sauce 1/4 cup say sauce 1/2 cup water INSTRUCTIONS mix all ingredients together and use on medium high temperature to cook meat and vegetables in. Serve over rice or noodles. ---------------------------- SUBSTITUTE SALT From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. oregano 3 tsp. black pepper 2 tsp. paprika INSTRUCTIONS Mix together and sprinkle over chicken or any meat before baking. ------------------------- SWEET POTATO SOUFFLÉ’ From the kitchen of: Preparation time: Number of servings: INGREDIENTS Sweet potatoes 3-4 3-4 tablespoons sugar, brown or white 2 eggs 1 pinch of salt a sprinkle of nutmeg INSTRUCTIONS Boil and peel potatoes, mash. Add sugar eggs salt and nutmeg, should be stiff and dry, slowly drizzle milk into mixture until it stirs well. Pour into baking dish. Crust: 1 cup pecan pieces 1 cup brown sugar 1 cup sugar 1 cup flour 1/2 cup melted butter Mix all ingredients together, should be crumbly, add more butter if needed. Put on top of soufflé’ . Bake in 400 degree oven until golden brown. ------------------------- TUNA SALAD From the kitchen of: Preparation time: Number of servings: INGREDIENTS 1 can tuna packed in water, drained 1 can green peas, drained 4 eggs, boiled hard 2 stalks celery, chopped 1 head lettuce, torn into bite sized pieces INSTRUCTIONS Mix together all ingredients, add mayonnaise and salt & pepper to taste. You can add 2-3 teaspoons of pickle relish or 1 medium onion, chopped to add a zesty taste. ----------------------- Turkey From the kitchen of: Preparation time: Number of servings: INSTRUCTIONS Thaw frozen turkey in bowl in refrigerator to prevent the meat from spoiling. Wash thoroughly with warm water inside and out. Make sure to remove the giblets from the neck and body cavity. Sprinkle salt & pepper all over the bird, gently rub into the skin. Take a hand full of butter or margarine and rub all over the bird. Place about 2 tablespoons margarine inside the body cavity before baking. Place in baking pan breast side up and cover with aluminum foil, place in oven heated to 400 degrees for about 4 hours or until done. -------------------------- VEGETABLE MEDLEYS From the kitchen of: Preparation time: Number of servings: SAVORY BRUSSELS SPROUTS In covered saucepan, heat 1 package (10 oz) frozen brussels sprouts, 1/2 cup water and 1 teaspoon instant chicken bouillon to boiling. Reduce heat; cook 5 minutes. Stir in 1/2 medium onion, sliced and separated into rings; cook uncovered until onion is tender, about 5 minutes. ------------------------------ SPINACH AND BROCCOLI 1 package (10 oz) frozen chopped spinach 1 package (10 oz) frozen chopped broccoli 2/3 cup water 1 teaspoon salt 1 tablespoon lemon juice In covered saucepan, heat spinach, broccoli, water and salt to boiling, breaking vegetables apart. Reduce heat; cook 5 to 10 minutes or until vegetables are tender. Drain; toss with lemon juice. ----------------------------- VEGETABLE MEDLEYS From the kitchen of: Preparation time: Number of servings: BRUSSELS SPROUTS AND CARROTS Drain 1 can (16 oz) sliced carrots, reserving liquid. Prepare 1 package (10 oz) frozen brussels sprouts as directed on package except- substitute 1/2 cup reserved liquid for the salted water.; 5 minutes before end of cooking, add carrots. ----------------------------------- ----------------------------------- I'm sorry all the pictures I put in the cook book didn't come out but if anyone would like to have it in printable form with the pictures included I can try and post the whole file. Oh, and I don't know who reci is but lady you are a Godsend, I have been wanting things on herbs to start up my herb garden and you posted exactly what I've needed and I love your old fashioned recipes and I am searching for a cookbook I printed out off the net that came from the 1500's to share with all of you. It's like I read in one of the other posts, they assumed you know what to do with the ingredients after you put them together on a lot of thm but they make for some intereting reading anyway. Caveman