EASY DINNER ROLLS

These can be made ahead and frozen (just like Rhodes). They're easy and taste great!

1 cup warm water (105-115 degrees) - I just use the hottest water from my faucet.
2 pkgs. active dry yeast (1 pkg = 1 scant Tbsp. bulk yeast), so I use 2 Tbsp. for this recipe.
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 tsp. salt
4-4 1/2 cups all-purpose flour (or you can use any mixture of wheat/white)

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

Grease a 9x13 baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan (or freeze for later use). Cover and let dough balls rise until doubled in volume, 1-2 hours.

Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired.

BURNING OFF BURNT-ON FOOD

When you burn food in a pan, pour some baking soda into the pan and add water. Bring the water to a boil and the scorched/burnt-on food will literally rise off the bottom of the pan.

LEMON PULL-APARTS

12 Rhodes dinner rolls, thawed but still cold
2 lemon rinds, grated
1/2 cup sugar
1/4 cup melted butter

Mix grated lemon rind with sugar. Cut rolls in half and place in a 12-inch deep dish pizza pan or 9x13 baking pan sprayed with non-stick cooking spray. Drizzle 1/4 cup melted butter over rolls. Sprinkle with 1/2 lemon rind/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap.

Let rise until double in size (at this point you can put them in the fridge to bake in the morning - just remove and let sit about 30 minutes before baking). Remove wrap. Sprinkle on remaining lemon rind/sugar mixture. Bake at 350 degrees for 20-25 minutes. Remove immediately from pan and place on a cooling rack.

Combine 1 cup powdered sugar, 1 Tbsp. butter, melted and 2 Tbsp. fresh lemon juice. Mix well and drizzle over warm rolls.

CHEESY MASHED POTATOES

AN EXCELLENT POTATO DISH THAT'S EASY TO MAKE.

6 large potatoes, peeled (if desired), boiled and mashed (about 5 lbs.)
1 cup milk
3 cups cheddar cheese, grated
6 Tbsp. mayonnaise
1/2 cup sour cream
6 Tbsp. butter or margarine
Salt and pepper to taste

Drain potatoes and while mashing add the rest of the ingredients. Spoon into a casserole dish and bake for 20-30 minutes at 350 degrees.

JIM'S REFRIED BEANS

3/4 cup water
1 cup refried beans (from the church's storehouse)

Heat water to boiling, add beans, and 2 dashes each of salt, chili powder, garlic powder and taco seasoning. Serve.

GRANOLA BARS

Make Liz's granola recipe (breakfast section)

Place 1/2 cup Karo corn syrup and 1/2 cup brown sugar in a small pot. Bring to a boil over medium-high heat. Stir in 1/2 cup peanut butter. Pour over 3 1/2 cups granola and mix together. Press into a cookie sheet. Allow to cool and cut into bars.

ALMOND BUTTER CAKE

Very easy to make and tastes excellent alone or served with strawberries and whipped cream.

Sugar
3/4 cup butter, melted
2 eggs
1/2 tsp. almond extract or more
1 1/2 tsps. vanilla extract
1/2 tsp. salt
1 1/2 cups flour
3 Tbsp. slivered almonds

Blend 1 and 1/2 cups sugar and melted butter in a large mixing bowl. Beat in eggs, 1 at a time, and stir well. Add almond and vanilla extracts and mix thoroughly. Taste and add more almond extract if desired. Add salt and flour and mix until batter is smooth.

Spread batter in a greased 9-inch round or 8-inch square cake pan. Sprinkle 2 tsps. sugar over batter, then sprinkle with almonds. Bake at 350 degrees until toothpick inserted in center comes out clean, about 35-40 minutes (begin checking doneness after 25 minutes). Remove and let cool 10 minutes. Turn cake out onto rack to cool completely. Makes 8-10 servings.

4-LAYER CAKE

1st Layer: 1 cup flour, 1/2 cup margarine (melted), 1/2 cup chopped pecans. Combine all three ingredients. Spread in the bottom of a 9x13 pan. Bake at 350 degrees for 15 minutes. Let cool.

2nd Layer: 1 (8oz) package cream cheese (softened), 1 cup powdered sugar, 1 cup whipped topping. Beat until smooth and spread on 1st layer.

3rd Layer: 2 small packages instant pudding mix (Butterscotch, Chocolate, Vanilla), 3 cups milk, 1 tsp. vanilla. Beat until thick. Pour over 2nd layer.

4th Layer: Top 3rd layer with additional Cool Whip. Sprinkle chopped pecans over top. Chill.

ROCHELLE'S LEMON BREAD

LEMON MIXTURE
Beat 1/3 cup softened butter and 2 eggs until fluffy. Stir in 2 Tbsp. lemon juice, 1 cup sugar, and
2 Tbsp. lemon extract OR substitute real lemon juice

FLOUR MIXTURE
1 1/2 cups flour
1 tsp. salt
1 tsp. baking powder

Mix flour mixture and add alternately to lemon mixture with 1/2 cup milk. Fold in 1 1/2 Tbsp. lemon zest. Pour into a greased, floured loaf pan and bake at 350 degrees for 55-60 minutes. Leave in pan for glaze.

Make a glaze by mixing 1/2 cup sugar with 1/4 cup lemon juice. Pour over hot crust and let stand 20 minutes in pan. Then remove from pan and let cook on rack.

WHITE CHOCOLATE POPCORN

8 oz. air popped popcorn
1 (12 oz) pkg. white chocolate chip morsels
1 Tbsp. Crisco shortening

Put chips in a 2 cup microwave bowl with shortening. Cook at 50% power for 1 minute. Stir. Return chips to microwave if not completely melted for another 30 seconds to 1 minute at 50%power. Pour over popped popcorn and mix well.

CREPES

4 eggs
2 cups milk
1 1/2 cups flour
1/2 stick butter, melted
1/2 tsp. salt

Place all the ingredients in a blender; pulse until mixture just comes together OR whisk together in a medium bowl until smooth. Let the batter rest a few hours in the refrigerator or 30 minutes at room temperature.

TO MAKE THE CREPES:
1) Let the rested batter come to room temperature and stir to remix it.
2) Heat a non-stick pan over medium-high heat.
3) When pan is hot, add about 3 Tbsp. (scant 1/4 cup) of batter to the center of the pan. Tilt the pan to coat the entire surface with a thin layer of batter.
4) Let the crepe cook for only a few minutes, until the bottom is lightly browned and the top appears fairly dry.
5) Flip the crepe with a spatula; cook for just another 30 seconds.

Serve hot or cold, depending on fillings.

PUMPKIN BREAD

2/3 cup shortening
2 and 2/3 cups sugar
4 eggs
1 (16 oz) can pumpkin
2/3 cup water
3 and 1/3 cups flour
2 tsp. baking soda
1 and 1/2 tsp. salt
1/2 tsp baking powder
1 tsp.cinnamon
1 tsp. nutmeg
2/3 cup raisins (optional)
2/3 cup chopped nuts (optional)

Beat shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and nutmeg. Stir in nuts and raisins. Pour into 2 greased loaf pans and bake in 350 degree oven for about 1 hour our until toothpick comes out clean. Makes two large loaves or 6 small.

ORANGE JULIUS

1 (6 oz) can frozen concentrated orange juice
1 cup milk (whole or low-fat)
1 cup water
1 tsp. vanilla extract
1/4 cup granulated sugar
8 ice cubes

Place ingredients in blender, add ice cubes one at a time. Blend until frothy. Makes 2-3 servings.

Variations: Substitute two cups of fresh strawberries for the orange juice to make a Strawberry Julius. You can also substitute two tablespoons honey for the sugar.

SKIPPY PEANUT BUTTER COOKIES

2 cups quick oats
1 1/4 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup sugar
1 cup margarine
1 cup peanut butter (smooth or crunchy)
1 cup brown sugar
2 eggs
1 tsp. vanilla

Beat margarine and peanut butter together until smooth. Beat in eggs, sugars and vanilla. Add to dry mix. Roll cookies into a small ball and place on an ungreased cookie sheet. With a fork, press down all four sides before baking. Bake in a 350 degree oven for 12 minutes or until lightly browned.

MARCIA'S LEMON BARS

SHORTBREAD BASE
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. salt

Preheat oven to 350 degrees. Cut butter into 1/2 inch pieces. In a food processor, process all ingredients until mixture begins to form lumps. Sprinkle mixture into a 9x13 baking pan, and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

TOPPING
4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
Powdered sugar

In a bowl whisk together eggs and granulated sugar until well combined. Stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300 degrees, and bake in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift powdered sugar over bars just before serving.

SLUSH PUNCH

1 quart pineapple juice
Juice of 5 oranges
Juice of 2 lemons
4 mashed bananas
6 cups water
4 cups sugar

Bring water and sugar to a boil. Cool and add in rest of ingredients. Freeze. Let thaw partially a few hours before serving. Add 6-8 quarts of gingerale.

LIZ'S GRANOLA

Warm in a small pan:
1/4 cup honey
1/4 cup maple syrup
2 Tbsp. vegetable or canola oil
1 Tbsp. vanilla
1 Tbsp. cinnamon

In a large bowl, combine:
3 cups rolled oats
1/3 cup sunflower seeds
1/3 cup sliced almonds
1/3 cup coconut
1-2 Tbsp flax seeds and sesame seeds

Add liquid ingredients to dry ingredients and stir until thoroughly coated. Bake on a cookie sheet at 350 degrees for 30 minutes, taking out every 10 minutes to stir. Add dry fruit of choice (raisins, dried apples, cranberries, blueberries, etc).

For less sugar content, mix double the dry ingredient recipe with one recipe of liquid ingredients.

PECAN TASSIES

PASTRY: 3 oz. cream cheese, 1/2 cup butter or margarine, 1 cup all-purpose flour.
Soften cream cheese and butter together. Mix well. Stir in flour and mix well. Chill. Roll out and cut into size of mini muffin pans. Place in each muffin pan. (This pastry is also great for regular pie crust).

FILLING: 1 egg, 3/4 cup brown sugar, 1 tsp. butter or margarine (melted), 1 tsp. vanilla, dash of salt. Blend sugar, butter, egg, vanilla and salt together.

Sprinkle bottom of pastry cups with 2/3 cup pecans. Add a teaspoon of filling to each pastry (I hold my finger over the bottom of a funnel, add the filling and then fill the pastries - it's easier to control the amount).

Bake at 350 degrees for 20-25 minutes. Remove immediately from pans - filling will be VERY hot. Makes 2 dozen pastries.

Other fillings for the shells can include: chicken salad, tuna salad, shrimp paste or any pie filling or pudding.

STUFFED CHERRY TOMATOES

1 quart cherry tomatoes
1 chicken (boiled and de-boned) OR 3-4 chicken breasts, cooked
Celery, finely chopped
Onions, finely chopped
Pickle relish
Salt and pepper
Mayonnaise or salad dressing

Finely chop chicken and add in all other ingredients to make a chicken salad. Cut off the tops of the tomatoes and hollow out the insides using a spoon or watermelon baller. Fill with chicken salad.

SAUSAGE BALLS

1 lb. hot or medium sausage
1 lb. sharp or medium cheddar cheese, grated
3 cups biscuit mix
few drops Louisiana Hot Sauce (optional)

Leave sausage and cheese out to reach room temperature. Put all ingredients into a bowl and mix well with hands. Roll into walnut sized balls. Place on a cookie sheet and bake 12-15 minutes at 350 degrees until golden brown.

May be frozen and reheated when ready to serve.

VEGETABLE SPINACH DIP

1 (2 lb) loaf pumpernickel bread, unsliced
1 box Knorr Vegetable soup mix
1 can diced water chestnuts
1 package frozen, chopped spinach (thaw, drain and squeeze out excess liquid)
2 1/2 cups sour cream

Mix dip ingredients together at least 2 hours before serving. Hollow out loaf of pumpernickel bread to use as a bowl. Tear rest of bread into small chunks and serve alongside the loaf.

BUTTERSCOTCH BREAKFAST ROLLS

1/2 cup melted butter
1 cup brown sugar OR 1/2 brown sugar and 1/2 cup granulated sugar
1-2 tsp. cinnamon
1 package NON-INSTANT butterscotch pudding
1/2-1 cup chopped pecans
20 frozen dinner rolls

Grease a bundt pan (I spray with Pam). Place the rolls in the pan. Mix together the brown sugar, cinnamon and pudding. Pour the butter over the rolls and sprinkle on the brown sugar mixture. Sprinkle on pecans. Lightly cover with plastic wrap and allow to rise overnight. In the morning bake in a 350 degree oven for about 35 minutes. Remove from oven and turn upside down on a pizza pan or round plate.

CARROT BREAD

1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup raisins
1/4 cup chopped pecans (optional)
1 cup sugar
2/3 cup corn oil
1/2 tsp. vanilla
1 1/2 cups grated carrots

In a large bowl mix flour, baking powder, baking soda, cinnamon and salt together. In another bowl mix together sugar and oil until well blended, then beat in eggs and vanilla. Add to the flour mixture along with the carrots, raisins and pecans. Mix well. Pour into greased 9x5 loaf pans and bake at 350 degrees for 1 hour, or until a toothpick in center comes out clean.

STRAWBERRY BREAD

1 1/2 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup pecans (optional)
1 tsp orange or vanilla extract
1 1/4 cups strawberries, diced small
2 eggs, well beaten
2/3 cup oil

Mix dry ingredients in a large bowl. Mix rest of ingredients together and add to dry ingredients just until moist (DO NO OVER MIX). Pour into a greased 9x5 loaf pan. Bake 60 minutes at 350 degrees or until toothpick in center comes out clean.

BANANA BREAD

2 1/2 cups all-purpose flour
1 cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbsp. vegetable oil
3/4 cup milk
1 egg
1 cup mashed, ripe bananas
1 cup finely chopped nuts (optional)

Heat oven to 350 degrees. Grease and flour 2 loaf pans or 6 #303 round cans. Measure all ingredients into a large mixing bowl; beat on medium speed 1 minute, scraping side of bowl often. Pour into pans. Bake 1 hour or until toothpick in center comes out clean. Remove from pans. Cool thoroughly before slicing.

TOPPING - Great on banana or zucchini bread - This make a large amount of topping.
13 oz. tub whipped topping
1 box instant vanilla pudding
1 large can crushed pineapple in HEAVY SYRUP, undrained

Mix all together and spread on bread.

STOREHOUSE POTATO PEARLS

To one cup of potato pearls, add 2 cup VERY HOT tap water. Add seasonings as desired - garlic, garlic salt, cheese powder's, etc. Stir until smooth. This will thicken as it sets.

CHUNKY POTATO SOUP

Similar to cheddar chowder, but different enough to try. It's good!

3 medium red potatoes
2 cups water
1 small onion
3 Tbsp. butter
3 Tbsp. flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
1/2 tsp. sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham

Wash potatoes and cut into 1-inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion and cook, stirring until onion is translucent and tender. Add flour, red pepper flakes, and black pepper. Cook 3-4 minutes. Stir in reserved 1 cup cooking liquid, milk and sugar and allow to thicken. Add potatoes, cheese and ham. Simmer over low heat 15-20 minutes.

ROAST CHICKEN

1 stalk celery, sliced
1 (3 1/2 pound) roasting chicken
1/2 tsp. dried thyme
1/2 tsp. salt
1 Tbsp. butter, softened, divided
1 onion, quartered

Preheat oven to 475 degrees.

Wash chicken and pat dry. Sprinkle inside cavity of chicken with thyme and salt; add 1 tsp. butter, sliced celery and onion. Rub outside of chicken with remaining butter.

Tuck wing tips under back of chicken. Place chicken breast side-down on a rack in a roasting pan. Add enough water to cover bottom of pan. Roast for 10 minutes.

Reduce temperature to 375 degrees. Roast for 20 minutes longer. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.

CHEX PARTY MIX - Mom's variation

2 Tbsp. Worcestershire sauce
6 Tbsp. margarine or butter (do not use tub or spread)
1 1/2 tsp. seasoned salt
3/4 tsp. garlic powder
1/2 tsp onion powder
4 1/2 cups Rice Chex cereal
4 1/2 cups Corn Chex cereal
1 cup cashews
1 cup almonds

Heat oven to 250 degrees. Melt margarine in a large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in an airtight container. Make 12 cups.

PEANUT BLOSSOMS

1 egg
1/2 cup shortening
1/2 cup peanut butter (smooth or chunky)
1/2 cup sugar
1/2 cup brown sugar
2 Tbsp. milk
1 tsp. vanilla
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 package Hershey kisses

Beat together the egg, shortening, peanut butter, sugar, brown sugar, milk and vanilla until smooth. In a separate bowl, combine the flour, baking soda and salt. Fold the two mixtures together.

With hands, roll dough into small balls. Place on an ungreased cookie sheet. Bake in a 350 degree oven for 8 minutes. Remove from oven and place one Hershey kiss on top of each cookie. Return to oven for 2-5 minutes, watching carefully so the tops of the kisses don't burn.

FROG EYE SALAD

2/3 cup acini de peppe (a small-grained pasta)
1 box vanilla, lemon or pistachio instant pudding
1 (20 oz) can pineapple tidbits
1 (11 oz) can mandarin oranges, drained
1 (8 oz) tub Cool Whip

Cook acini de peppe according to box directions. Drain and cool. Add instant pudding, pineapple with juice and drained mandarin oranges. Let stand overnight in refrigerator, or at least 8 hours. Before serving fold in Cool Whip.

VERSION #2

1 package acini de peppe - (macaroni)
1 cup sugar
2 eggs
1 1/2 cups pineapple juice

Mix together in a saucepan. Bring to a boil over medium heat, stirring constantly until thick. Cool and mix with macaroni. Refrigerate overnight. Remove from fridge and add 1 can chunk pineapple, 2 cans Mandarin oranges, 10 oz. marshmallows, 17 oz Cool Whip. Mix gently.

GRANNY'S BLUEBERRY CAKE

1 Butter cake mix - make and bake as directed in 3 round or square layer pans

1 (13 oz) Cool Whip
1/2 cup sugar
1/2 cup confectioners sugar
1 (8oz) cream cheese, softened
1 (16 oz) can blueberry pie filling

Cream together Cool Whip, cream cheese and sugars. Put a dab on center of cake plate to anchor first layer. Then frost layer and spread on pie filling; repeat with the other two layers, retaining 3 Tbsp. of pie filling to decorate the top of the cake. Refrigerate.

ENGLISH TOFFEE

1 cup butter
5 tsp. water
1 cup sugar
1 tsp. vanilla
1/2 cup toasted almonds (recipe below)
1 (8 oz) milk chocolate bar
1/2 cup finely chopped walnuts (optional)

Line a 9x13 pan with foil, spray with Pam.

In a heavy saucepan mix butter, water and sugar. Bring to a boil, stirring constantly, and cook until candy thermometer registers 275 degrees and NO MORE (candy will be golden brown and leave the sides of the pan). Remove from heat and add vanilla and toasted almonds. Pour into lined pan. Break chocolate bar into small pieces and sprinkle over top of toffee. When chocolate starts to melt, spread evenly over top of toffee with a knife. Sprinkle with walnuts, if desired. Allow to cool for 12 hours. Break into pieces. Makes about 1 1/2 pounds of candy.

Toasted Almonds - Spread 1 cup blanched slivered almonds in a shallow pan and coat with 1 tsp. salad oil or melted butter. Roast in oven at 300 degrees for 15-20 minutes, stirring often.

AUNT BILLIE'S 7-UP SALAD

Stir together - 2 packages lemon jello, 1 cup boiling water, 3 cups 7-Up

Add - 1 can crushed pineapple, drained (save the juice); 2 cups marshmallows; 2 sliced bananas.

Place in refrigerator until set. Meanwhile, in a small saucepan cook the following over low heat until thick and slightly boiling - 1/2 cup sugar, 1 cup reserved pineapple juice, 2 Tbsp. cornstarch, 1 slightly beaten egg, 1 Tbsp. butter. LET COOL and fold in one cup whipped topping. Spread over jello.

MAKE YOUR OWN MICROWAVE POPCORN

Works great! No fat!

Take a paper lunch sack, add two tablespoons of popcorn kernels, fold the top down and cook on high approximately 2 1/2 minutes or until you hear the kernels stop popping. Add salt to taste. The sacks are reusable.

Other toppings: melted butter and salt; Parmesan cheese and salt; brown sugar and cinnamon.

CREAM OF SPINACH CHOWDER

This is a thick soup that can be thinned by adding more milk or chicken broth. You could also add cut-up chicken.

2-3 slices bacon
1/4 stick margarine or butter
1/4 medium onion, diced
1/4 cup flour
1 can chicken broth
1/2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. hot sauce
1/4 tsp. black pepper
1/2 Tbsp. Worcestershire sauce
3-4 cups milk
1 potato, peeled and diced small
1 carrot, peeled and diced small
1 (10 oz) box chopped spinach

Cook the bacon, remove and crumble, reserving 1 Tbsp. bacon grease. In a large pot, melt butter with bacon grease, add onions and saute for 3-4 minutes. Add flour to make a roux and stir over low to medium heat for 5-6 minutes. Next, add garlic, salt, hot sauce, pepper and Worcestershire sauce. Add milk and chicken broth, one cup at a time, until all is added and roux thickens fully (just before liquid boils). Put in the potatoes and carrots, cover, then simmer on low to medium heat for 25-30 minutes, stirring every 3-4 minutes, so the soup doesn't burn. Lastly, add the spinach and bacon bits and simmer for 5-10 minutes more. Serves 4.

ZUCCHINI BREAD

3 eggs - beaten
1 cup oil
1 cup sugar
1 cup brown sugar
3 cups flour
1/4 tsp. baking powder
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
3 tsp. vanilla
2 cups raw, shredded zucchini
1/2 cup chopped nuts (optional)
Raisins (optional)


Mix together eggs, oil, sugars and vanilla. In another bowl, mix flour, baking powder, salt, soda and cinnamon. Add to liquid mixture. Stir until well blended. Stir in zucchini, raisins and nuts. Bake at 350 degrees for 1 hour. Makes 2 loaf pans or 6 small pans.

BLUEBERRY ORANGE BREAD

2 Tbsp. melted butter
1/4 cup milk
1/2 cup fresh orange juice (can be from concentrate)
3 1/2 tsp. grated orange rind
1/2 tsp. vanilla
1 egg
1 cup sugar
2 cups flour
1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups blueberries, stemmed and washed

Preheat oven to 350 degrees. In a small bowl, combine melted butter, milk, orange juice, orange rind, and vanilla. In a large bowl, beat egg and sugar until light and fluffy. In another bowl, sift together flour, baking soda, baking powder, and salt. Add dry ingredients to the egg mixture, alternately with the juice mixture. Gently mix until smooth. Fold in blueberries. Pour the batter into a lightly greased and floured 9x5x3 inch loaf pan. Bake for 1 hour - test with toothpick. Cook in pan 5 minutes, then turn out onto cooling rack.

3 recipes will equal 10 small loaf pans.

HAM AND BEAN SOUP

2-3 (15 oz) cans navy or Great Northern beans
1 1/2 cups diced, cooked ham
1 large onion, chopped
1 cup celery, diced
1 tsp. dried thyme or sage, crushed (I use Italian seasoning)
1/2 tsp. black pepper
1 tsp minced garlic
2-3 cups broth - I usually use the broth the ham bone is cooked in or chicken broth.

In a large stock pot, saute onion and celery in a small amount of olive oil until tender. Add garlic and continue cooking 2 more minutes. Add in thyme and pepper (or Italian seasoning). Let cook another 10-15 minutes.  Stir in beans, drained - and ham. If soup is too thick add more broth. Bring to a boil; reduce heat. Serve with cornbread or crackers.

JELLO JIGGLERS

4 envelopes Knox unflavored gelatin
3 packages (4 serving size each) jello
4 cups boiling water

Mix gelatin and jello together. Add boiling water and stir until dissolved. Chill and cut to desired size.

CELESTIAL CHICKEN NUGGETS

2 1/2-3 lb. chicken breasts, cut into 6-8 strips per breast

Dip chicken in a mixture of 1 can evaporated milk, 1/2 cup soy sauce, salt and pepper.

Roll in three parts corn flake crumbs, 1 part flour, lots of sesame seeds, and garlic powder.

Place on a wax paper covered cookie sheet and freeze. DO NOT let chicken thaw out. Fry in deep oil until light golden brown. Serve with dressing, sweet/sour sauce, etc.

CHILI CON QUESO

1 lb. Velveeta cheese, cubed
1/4 cup milk
1/3-1/2 cup Taco or Picante sauce

Heat all of the above on low, stirring until smooth. Keep warm. Serve with chips, fritoes, or vegetables. Makes 2 1/2 cups.

GRANDMA WADE'S STUFFED CELERY

1 (8 oz) package cream cheese, softened
1/2 small jar maraschino cherries, drained and cut into small pieces
1/2 cup pecans, finely chopped
Celery, washed and cut into bite-sized pieces.

Mix cream cheese, cherries and pecans together with a small amount of cherry juice. Fill celery bites. Refrigerate.

AUNT BILLIE'S CHEESE GEMS

2 (8 oz) pkgs. cream cheese, softened
3/4 cup sugar
3 egg yolks

Beat three egg whites until very stiff. Beat the above ingredients together until smooth. Fold the egg whites into the cream cheese mixture. Fill muffin (tart size) pans that have been buttered and coated with graham cracker crumbs. Bake at 350 degrees for 15 minutes. Remove from oven and let sit 2-3 minutes. Turn muffin pan on side and gently tap until each cheese gem comes loose. Place on a cookie sheet to cool.

Meanwhile, mix 1 cup sour cream, 2 1/2 Tbsp. sugar, 1 tsp. vanilla together. Place in a small oven-safe dish and bake for five minutes. Let cool slightly then spoon over cheese gems.

Place finished gems in freezer for one hour. Pull out and sprinkle with colored sugar, non-pareils, etc. Return to freezer. Pull out 10-15 minutes before serving.

CHICKEN WINGS

1/2 tsp. salt
1/2 cup milk
1 Tbsp. corn starch
dash garlic salt
2 eggs

Mix all of the above together. Dip 24 wings in mixture and deep fat fry. Drain and spread in bottom of casserole dish. Mix the following ingredients together and pour over wings.

3/4 cup sugar
1/2 cup rice vinegar
1 Tbsp. ketchup
1/4 cup water
1 Tbsp. soy sauce.

Bake at 325 degrees until glaze is not too sticky. Serve warm with hot sauce or different types of dressings.

SPINACH/ARTICHOKE DIP

Here are three variations on the same dip. They are all very good.

ARTICHOKE DIP - 1 (14 oz) can artichoke hearts (drained), 1 cup mayonnaise, 1 cup parmesan cheese. Chop artichoke hearts in a blender. Add other ingredients and blend. Bake at 350 degrees for 20-25 minutes. Serve with chips. 8-10 servings

ARTICHOKE DIP - 1 (14 oz.) can artichoke hearts (drained), 1 (10 oz) pkg. frozen chopped spinach, 1/2 cup sour cream, 1/2 cup mayonnaise, 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, 1-2 tsp. minced garlic. Thaw spinach and squeeze out juice. Chop artichoke hearts in a blender. Add other ingredients and blend. Bake at 350 degrees for 20-25 minutes. Serve with chips.

HOT ARTICHOKE, SPINACH AND ASIAGO CHEESE DIP
1 (8 oz) package cream cheese, softened
1 cup sour cream
1 box frozen chopped spinach (thaw and squeeze out all excess liquid)
4 oz. Asiago cheese, finely shredded (1 cup)
1/2 cup shredded mozzarella
4 cloves garlic
1/2 tsp. freshly ground black pepper, to taste
1 (14 oz) can artichoke hearts, drained
1 cup sliced fresh mushrooms
1/2 cup sliced green onion

In a food processor, combine cream cheese, sour cream, spinach, Asiago cheese, pepper and garlic. Cover and process until mixture is combined. Add artichoke hearts, mushrooms and green onion. Cover and process with on/off turns until finely chopped. Transfer mixture to
a 1 1/2 quart shallow baking dish or 10-inch pie plate, spreading mixture evenly in dish. Cover and bake at 350 degrees about 30 minutes or until heated through (or microwave, uncovered, on 70% power for 6-8 minutes, stirring the dip and turning the dish. Serve with warm baked pita chips or regular tortilla chips.

DELRAY'S CHICKEN CORDON BLEU

3 large chicken breasts, skinned, boned, cut in half
6 slices deli ham
3 sliced mozzarella cheese, halved
1/3 cup Italian-style bread crumbs
2 Tbsp. snipped parsley
1 Tbsp. grated Parmesan cheese
1 tsp. dried sage, crushed
4 Tbsp. margarine, melted
1 can Cream of Chicken soup
1 (8 oz) sour cream

Cover both sides of a chicken breast with a piece of plastic wrap. Pound into a 5x5" piece. Remove plastic.
Combine bread crumbs, parsley, Parmesan cheese and set aside. Sprinkle each chicken breast with sage, add a ham slice, add a cheese slice and roll up - jelly roll style (you may need to put a toothpick in the roll to keep it together while cooking.) Next dip the chicken roll in melted butter, then in the bread crumbs, and put in a shallow baking pan. Bake at 350 degrees for 40-45 minutes (Serves 6)

SAUCE - Heat cream of chicken soup and sour cream. Pour over chicken before serving.
VEGETABLE SIDE DISH - Heat French-style green beans, cover with sauce and sprinkle with sliced almonds.

NIKKI'S ENCHILADAS

1 lb. ground beef
1-2 packags corn tortillas
1 can cream of mushroom soup
1 can tomato soup
1 can enchilada sauce
grated cheddar cheese

Brown beef, drain and set aside. Warm tortillas in microwave or quickly dip in hot oil, drain. Combine soups and enchilada sauce, mix well. Spoon a little of the soup mixture on the bottom of a 9x13 pan. Fill tortillas with meat and cheese. Roll up and place seam side down in pan. Pour remaining soup mixture over the top, covering the tortillas completely. Top with more cheddar cheese. Bake in 350 degree oven 20-30 minutes until hot and bubbly.

EASIER METHOD - Follow the above except, layer the tortillas (like a lasagna) in the pan instead of rolling them up. Layer one (sauce), layer two (tortillas), layer three (meat), layer four (cheese) - continue three more times. Top with sauce and cheese and bake.

CHOCOLATE FONDUE

1 (7 oz) jar marshmallow creme
1 (12 oz) can sweetened condensed milk
1/2 cup milk
1 (12 oz) semi-sweet chocolate chips

Melt all of the above over low heat in a pot on the stove. Transfer to a fondue pot. Serve with fresh strawberries, bananas, mandarin oranges, marshmallows, pretzel sticks, raisins, maraschino cherries, pound cake, angel food cake - or anything else. YUM!!

APPLE/PEACH/BLUEBERRY CRISP

This is a great dessert for camping; just use a dutch oven lined with tinfoil.

Place 2-3 cans of pie filling (any kind) in the bottom of a 9x13 pan. Sprinkle one dry yellow or white cake mix over the top. Slice one stick of margarine or butter and place squares on top of cake mix. Bake at 350 degrees for about 30 minutes.

CARAMEL BROWNIES

1/2 cup melted butter
1 pkg. German chocolate cake mix
1/3 cup evaporated milk
6 oz. chocolate chips or coconut
1 small package caramels
1/3 cup evaporated milk

Mix together the butter, cake mix and 1/3 cup evaporated milk; press 1/2 mixture in the bottom of a greased 9x13 pan. Bake six minutes in a 350 degree oven.

Meanwhile, in a microwave safe bowl, melt the caramels and 1/3 cup evaporated milk. Pour over the cooked brownies. Cover with chocolate chips or coconut.

Top with remaining unbaked German chocolate cake mix (I use my fingers to spread it out a little - it will NOT cover the entire top.

Bake an additional 15-20 minutes. Cool.

POPPYSEED CHICKEN

6 chicken breasts, cooked and cut into small pieces
2 cans cream of chicken soup concentrate
1 cup sour cream
1/4 cup melted butter
1 sleeve Ritz crackers
1 TBSP poppyseeds

Put chicken in a 9x13 pan. Mix together soup concentrate and sour cream and pour over chicken. Crush Ritz crackers and mix with butter and poppyseeds. Sprinkle over the top of the casserole. Bake at 350 degrees for 30 minutes. Serve over rise.

This can be made healthier by using low-fat soup and crackers, fat-free sour cream, and no butter. It still tastes pretty good.

SWEET AND SOUR MEATBALLS

Make the meatballs by mixing the following:
1 1/2 lbs. ground beef
2/3 cups bread or cracker crumbs
1 medium onion, diced or 1 tsp. powdered onion
1 tsp. garlic powder
2 eggs
1 1/2 tsp. salt
1/4 cup milk

Shape into small meatballs. Melt a small amount of shortening in a fry pan and cook meatballs until done. Keep warm. Pour fat from skillet.

Mix together in a small bowl -
2 TBSP cornstarch
1/2 cup brown sugar
Juice from one can (13 1/2 oz) pineapple tidbits
1/3 cup vinegar
1 TBSP soy sauce
1/3 cup chopped green pepper (optional)

Pour into skillet; cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Add meatballs, pineapple tidbits, and green pepper; heat thoroughly.

Serve over rice for a meal or place in a chafing dish for a buffet.

Heavenly Salad

Place in a large bowl:
1 head romaine lettuce, torn OR half romaine/half spinach OR all spinach.
1 pint fresh strawberries, sliced.
1/2 medium sweet onion, diced.

In a small fry pan, saute the following over VERY low heat until lightly browned.
1/2 cup slivered almonds
2 TBSP butter
1/3 cup sugar

In a small bowl, mix the following:
3/4 cup mayonnaise
1/4 cup milk
2 TBSP poppyseeds
2 TBSP raspberry vinegar
1/2 cup sugar

Add the dressing and nuts to the salad just before serving.