I I �ors d oeuvers

1 ·cecipe Filling:

CHEESE BEOREG for pie crust

1 lb. grated cheese (Jack or Armenian)

1/2 cup chopped parsley (fresh is best)

1 tsp. salt

3 large eggs or 4 medium dash of black pepper

1 egg sesame seed

Mix pie crust dough, cut into small circles, 3'' diameter, fill with cheese filling, fold in half. Seal edges and pierce each one with fork (you will have a 1/2 moon shaped goody to eat)

When ready to bake, brush tops with a beaten egg and &prinkle with sesame seed (not necessary but J>;Ood), Bake at 450 degrees for 15 min, then lower heat to 35eg and cook 1r, m:tn. or longer. til light brown.

Paula P.ulick

6 oz. semi-sweet chocolate chips

1/2 cup sugRr

3 tbsp. corn syrup

1/2 cup bourbon

2 1/2 cups crushed vanilla wafers (about 5 doz) l cup chopped walnut9

Melt chocolate in double boiler. �ove pan from fire and stir in sugar & corn syrup. Elend in bourbon, c0111bine vanilla wafers & walnuts in bowl & add to chacolate mixture. i'btm into l inch balls & .-oll in powdered sugar. Let ripen in closed container for several lays,

jlarbara Kastellic

CHEESE BALL CUC,t\MONGA•••• Adventures in Wine Cookery

4 oz. blue cheese

6 oz. cheddar cheese, grated

4 (3 oz) pkg. cream cheese

1 tbsp. grated onion

1 tsp. chopped parsley

1/2 tsp. worchestershire sauce

3/4 cup finely chopped nuts

1/4 cup California Sherry

Soften cheeses to room temp. Corr.'bine cheeses with onion, parsley, Worcestershire sauce, 1/2 cup nuts and sherry. Shape into a ball.

(If too soft to shape, chill) Roll in remaining 1/4 cup nuts. Chill. Remove from refrigerator about 1/2 hr. before serving. Serve with any favorite crackers, letting guests spread their own. Makes 1 ball,l 1/2 lb.•

Anita Peterson

Clam Dip

1 can minced clams - reserve liquid

8 oz. cream cheese

1/3 cup cream or 3 tbsp. mayonnaise dash mustard

1 1/2 tsp. Worcestershire sauce

1 1/2 tsp. lemon juice

2 tbsp. grated onion dash of sugar and garlic salt

Gail Stark

Sauerkraut Balls

4 tbsp. margarine

1 chopped onion

1 1/3 cup ground or chopped ham

3 tsp. garlic salt or powder (1/2 clove garlic)

5 tbsp. flour

1/2 cup broth or boullion

3 large (27 oz) cans sauerkraut, drained and chopped

1 tbsp. chopped parsley

1 egg

2 cups milk dry bread crumbs

You have to drain the sauerkraut, pick up handfuls, and squeeze it nearly dry and then chop it well. Melt margerine in large frying pan. Brown onion slightly; add chopped ham and garlic, brown slightly. Stir in flour and cook thoroughly. Add broth, sauerkraut, and parsley and cook a few minutes more. This should form a stiff paste. When cooled, form into balls about an inch in diameter. This is a goopy mess, but I think they are worth it. Beat together egg and milk. Dip sauerkraut balls in flour, then egg mixture, then roll in bread crumbs. Fry in deep fat at 360 degrees F. until golden brown. Fry only 5 or 6 at a time to prevent sticking together.

Makes about 50. These freeze well. in 350 degree oven for a few minutes through.

Just put frozen balls on pan and put until they are heated all the way

Vayle Robinson

GUACAMOLE (Avocado Dip)

1 ripe tomatoe

2 soft avocado {or 1 large)

1 green onion, cut in pieces

1 tsp. salt fresh ground black pepper

3 tbsp. lemon or lime juice

2 canned green chili peppers

Blend until smooth. Serve as a dip or pile on sliced tomatoes as an appetizer. For more spice, add more green chilies.

Anita Peterson

Cocktail Creampuffs

Puffs: 3/4 cup water

6 tbsp. butter or marg. grated parmesan cheese

3/4 cup flour 3 eggs

Heat water to boiling. Add flour all at once, and cook, stirring till mixture forms a ball that follows spoon. Remove from heat and add eggs, one at a time beating well after each addition. Drop by small tsp. full onto ungreased cookie sheet and sprinkle with cheese. Bake in 400 degree oven about 30 min. until puffed & dry. Cool. Just before serving, split side and fill with following:

Filling: 1 (8 oz) pkg. cream cheese

1 ts·p\. chicken stock or 1 boullion �Qb.e.

1 tbsp. chopped onion

1/4 cup cream

1/2 cup ripe olive pieces

1 tbsp. chopped green chili.

Soften cheese, mix in other ingredients. Makes about 3 dozen tiny puffs.

Anita Peterson

Pecan Cheese Ball

1 large package cream cheese

1 pkg. processed cheddar cheese about 4 oz. blue cheese

1/2 tsp. Wor:estershire sauce

3/4 cup chopped pecans

Let cheese soften - mash and combine all cheeses and Worcestershire sauce. Add and miA pecans, roll into ball in foil and refrigerate for at least one hour.

Martha McHenry

Helpful Hint

Hot vinegar water is great for cleaning windows.

Paula Hulick

Empanaditas

Mix:

1 cup butter

8 oz. cream cheese

1/2 tsp. salt

2 cups flollr refrig, roll, cut into 3" circles

Mix:

1 cup cheddar

2 tbsp. butter

1/4 cup green chilis

2 gr. onions

1/4 cup bl. olives oregano, garlic

Fill circles with above, and fonn turnovers chill 1 hr. 350 degrees 15-20 minutes

Debbie Davis

CHEESE STRAWS or ROUNDS

1/2 lb. sharp cheddar

1/2 lb. butter

2 cups sifted flour

1/4 tsp. salt optional: bacon bits cayenne pepper

Grind, grate, or mash cheeses, add to creamed butter. Add flollr & salt. Mix well. (Then add bacon bits & pepper for zip taste) Use cookie press or roll thin l/811 & cut in straws or rounds. Bake 325 degrees 12-15 min.

Connie Ross

Toasty Onion Sticks

1/2 cup lipton onion butter*

12 slices white bread

Preheat oven to 375 degrees. F. Trim crusts from bread. Spread lipton onion butter on bread slices, cut each slice into 5 strips. Place strips on ungreased baking sheet. Bake 10 min. or until golden.

* Lipton onion butter

Blend 1 envelope lipton onion soup mix, mix well with 1/2 lb. butter or margarine. Makes 1 1/2 cups; refrig. remainder, use with baked potatoes and over vegetables. Vayle Robinson

PICKLED OKRA

Garlic (1 clove per pint) hot pepper (1 pod per pint)

Okra

Dill seed (1 t. per pint)

1 quart vinegar

1 cup water and 1/2 cup salt

Place garlic and hot pepper in bottom of hot jars. Remove part of the stem of okra pods. A part of the stem must be left on. Pack okra firmly in jar, and add dill seed. Bring vinegar, water and salt to boiling; simmer for 5 minutes. Pour over okra; seal jars. Yield: enough pickling solution for about 6 pints.

SALMON SPREAD

1 large can salmon ·: liquid

1 8oz. pkg. cream cheese

1/2 chop. onion - dash garlic powder and dash seasoned salt

Soften cream cheese and use a little salmon liquid to thin a U.ttle bit to spreading texture. Add onion and well broken up salmon. Mix and use as a dip or on crackers or in finger sandwiches.

Mary Ann Ogden

2 cups sifted flour

1.tsp. salt

PASTRY BOATS

2/3 cup shortening

1/4 cup water

Heat oven 475 degrees. Mix flour and salt, cut in shortening. Sprinkle with water. Mix with fork. Round into ball, divide in half. Roll each 1/8" thick on heavy duty aluminum foil with lightly floured cloth covered rolling pin. Cut foil and pastry into 5 x 211 rectangles and prick well with fork. To form boats bring long side of rectangle up, moisten and pinch end firmly together. Place on baking sheet. Spread sides out like a canoe and balance to stand by themselves. Bake 10-12 minutes. Fill.

Filling: use either tuna, crabmeat, shrimp, lobster or salmon.

1 cup flaked cooked sea food

1 tsp. lemon juice

1 tsp. finely minced onion salt and paprika to taste.

1 cup diced celery

Mix all ingredients lightly. Chill; just before serving add mayonnaise to moisten. Spoon into pastry boats. Garnish.

Vayle Robinson

"BAMBINOS"

2 cups sifted flour

1 tsp. salt

2/3 cup shortening (add about 2 tbsp. if using hydrogenated)

1/4 cup water

Divide in half, roll each half 1/4" thick; cut into 1 1/2 or 2" circles. Place on foil covered baking sheet. Prick 2 or 3 times. Bake 8-10 minutes or until lightly browned. Makes 10 dozen 1 1/211 rounds or 5 dozen 2" rounds.

BAMBINO TOPPING: 6 oz. can tomato paste

1 tsp. garlic salt

1/4 tsp oreg�no

Heat oven to 40U degrees. Combine tomato spoon small amount on baked pastry round. cheese and meat. Sprinkle with oregano. cheese melts. Serve hot.

1/4 lb. American or Mozzarella cheese

1/8 lb. salami or pepperoni paste, garlic salt, oregano and Top with tiny cubes of Bake 3-5 min. or until

Vayle Robinson

BRUNSWICK STEW

1 hen {cooked in as little water as possible)

1 qt lima beans

1 qt white creamed corn l qt potatoes (cut up) l qt tomatoes

C�ol{ hen and cut up as for salad. Cook potatoes in chicken stock Mash potatoes Add tomatoes Drain and mash beans, meat of hen and corn last Sear.on to taste with red and black pepper 1 salt and a.bout l tbsp. sugar If it doesn't have enough tomatoes add a little catsup or tomato soup Everything mashed - low heat If hen isn't fat atld a little bacon grease

Gwen

Edmondson

MUSHER SOUP

2 oz olive oil

2 oz. clarified butter

1 lg smashed garlic l onion cut fine

3 tbsp tomato paste saute and simmer

I lb. thin sliced musher caps

2 oz sweet vermouth aait and pepper

24 oz chicken stock blend 3 egg yolks, grated parmesan, 2 tbs. parsley; add bit of hot mixture. then add to hot mixture serves 4 or 6.

Debbie Davis

Cream Of Potato Soup

cook 1 1/2 cup cubed potatoes, l tsp. butter, 1 tbsp. chopped onion, 3/4 tap salt. 3/4 cup boiling water add 2 cups milk -1 tbsp. flour cook 2 min11tes - serves 4

Debbie Davis

Bean Soup

soak 1 pkg. white beans overnite, rinse cover with water, add 1 small onion, 1-2 carrots, lots of celery, all chopped fine.

Add one hamhock, hunk of ham, or salt pork

Simmer 4 hours, covered, re�ove bone and break up meat

Season with salt and pepper to taate, add catsup if desired

Serve with cornbread.

Debbie Davis

Spanish Gazpacho

1 cup finely chopped peeled Fla. tomato

1/2 cup finely chopped Fla. celery

1/2 cup finely chopped Fla. green pepper

1/3 cup finely chopped Fla. green onions

2 tsp snipped Fla. parsley

1 sm. clove garlic, minced

3 tbsp tarragon or wine vinegar

2 tbsp. olive oil

1 tsp salt

1/4 tsp. pepper

1 tsp. worcestershire sauce

2 1/2 cups tomato juice few drops tabasco oregano, of desired combine all ingred. in a stainless steel or glass bowl. Cover & chill thoroughly for at least 4 hrs. Serve in chilled bowls - Makes 5 cups

Cucumber Cup

combine cream 0f chicken & cream of celery soups and 2 cups milk boil, pour into bowl quarter and slice thin 1 cucumber, add to bowl, cover chill overnitc blend before serving, add a bit of mint serves 6

Debbie Davis

Green Pea Soup

1 ham bone (small amount of ham left on) 1/2 pkg. green peas (dried), water, salt, pepper, sm. onion

Soak dried peas overnite. Wash and drain well. Put ham bone in water & boil until ham falls from bone. Add peas and onions, cook until peas are thoroughly cooked.

Julie Schenk

Lobster Bisque

Saute 1 onion in 1 1/2 stick butter add 3/4 cup flour add 2 cans chicken broth. boil 1 minute add 12 oz diced lobster and 3/4 cup sherry cover, siITUTier 20 minutes blend in 3 cups lt. cream and 2 tbsp. tomato paste, salt & pepper heat slowly, float cubes of lobster serves 8

Debbie Davis

SAUSAGE-BEAN CHOWDER

1 lb. bulk sausage

2 cans (16 oz each) kidney beans

1 can (1 lb. 13 oz) tomatoes, broken up l quart water

1 large onion, chopped

1 bay leaf

1 1/2 tsp. seasoned salt

1/2 tsp.garlic salt

1/2 tsp thyme

1/8 tsp. pepper

1 cup diced potatoes

1/2 green pepper, chopped

In skillet, cook sausage until brown. pour off fat, In a large kettle, combine all ingredients.. but potatoes and green pepper. Simmer, covered. 1 hour Add potatoes and green pepper. Cook, covered, for 15 to 20 min until potatoes are tender. Remove bay leaf & serve. serves 8.

Anita Peterson

German Chili

Fry approx. 1 lb. ground chuck until brown (reg. hamburger is too fat)

When chuck is 1/2 fried, add 3 or 4 stalks celery cut up, salt, pepper and 1 tsp. chili powder

Meanwhile - In 5 qt. Pot put:

2 small cans whole tomatoes

2 cans tomato soup

3 cans water handful dried onions

1 can (medium) drained kidney beans salt and pepper

1 tsp. chili powder

1 1/2 tsp. sugar add ground meat and celery mixture and fat fried out of meat. Siimner.

Cook small elbow macaroni (enough to be fairly thick in mixture) Drain and add to other mixture of ingred. Best to cook macaroni only partially done. Siimner all for about 45 minutes.

Ken Waite

JELLO SALAD

2 pkgs. strawberry jello l large pkg. cream cheese

1 box frozen strawberries asoorted fresh fruits llake one box jello - when it begins to set beat in cream cheese. Pour into greased mold. Make other box jello and add strawberries as it begins to set Spoon onto cheese layer - let set - turn out on large plate and fill center with fruit.

Bean Salad

1 10. can cut green beans, drained

1 lb can cut wax beana, drained

1 lb. can kidney beans. drained

1/2 cup chopped green pepper ccmbine vegetables, tossing to mix

Martha McHer,ry Combine 3/4 cup sugar

2/3 cup vinegar

1/3 cup salad oil pour over vegetables sprinkle with 1 tsp. salt, and l tsp. pepper. mix all let marin�te in the refrigerator for 24 hours or more dish - and easy. You can add a small chopped onion if thoroughly and Good picnic desired.

Nancy Lamm

Helpful Hint

To add color and flavor to cottage cheese, stir in 1 tbsp. freeze• dried chopped chives.

Kay Bancroft

Cherry Nut Salad

1 #2 can sour cherries and juice

1 pkgs. cherry Jello (or favorite flavor)

3/4 to 1 cup sugar

1 small can pineapple and juice

1 or 1/2 cup chopped nuts

Bring cherries and juice to boil Add gelatin and sugar and stir until dissolved. Add pineapple, with juice, arid chopped nuts. Let jell in refrigerator Serves 6-8.

Shirley DeMunbrun

BING CHERRY SAI.AD

2 pkgs cherry Jello

1 small can crushed pineapple

1 can bing (black) cherries

2 small Coca Colas

1 large pkg. cream cheese

1 c ·.p pecans cut in small pieces

Juice of cherries and pineapple to make 1 1/2 cups.

Heat juice and dissolve Jello. Add Coca Colas. (This will foam but it is all right). Let Jello cool a little, then add cherries, pineapple, nuts and then cream cheese. (Chill cheese and grate). Allow to set until firm Serve on lettuce with salad dressing.

Shirley DeMunbrun

FROZEN FRUIT SAI.AD

Melt 1 large pkg. marshmallows in 1 cup milk, mix 1 large can drained fruit cocktail, 1 can drained pineapple.

1 can mandarin oranges, & 1/2 cups chopped pecans

Soften 2 large pkg. Philadelphia cream cheese & mix with fruit add melted marshmallows and 1 pint whipped cream. Freeze. Cut into squares and serve. Keeps in freezer indefinitely.

Juc-y Cook

Avocados Stuffed With Shrimp

2 avocados, halved

1/2 lb. shrimp (approx) cooked mayonnaise, chili sauce salt and pepper lemon juice

1 tomato

2 hard cooked eggs onion if desired

Blend equal parts of mayonnaise and chili sauce. Add diced tomato and onion, season to taste with salt, pepper and lemon juice. Add shrimp to dressing. Fill avocado halves with shrimp dressing. Garnish with hard-cooked eggs. 4 servings

Sharon Purkerson

Lemon Blueberry Salad

1 3 oz. pkg. lemon jello

1 3 oz. pkg. black rasberry jello

1 cup boiling water

1/2 cup cold water

1 tbsp. lemon juice

1 21 oz. can blueberry pie filling

1/4 cup dairy sour cream

Dissolve jello together in boiling water, add cold water, lemon juice. Gradually stir in pie filling. Pour into 8"x8"x2" baking dish, chill until set. Fold 1/2 cup sugar into sour cream, just until blended. Spread over jello mixture. Cohill until serving, at least! hour. Cut into squares. Serves 8.

Julie Schenk

Cucumbers In Sour Cream

1 cucumber, peeled & sliced very thin

3/4 tsp. salt

1/2 cup dairy sour cream

1 tbsp. lemon juice

1/2 tbsp. chopped dill pickle

1/8 tsp. sugar

<lash of pepper lettuce leaves chopped parsley

Toss cucumbers with salt, Refrigerate until well chilled. Meanwhile combine sour cream, lemon juice, onion, pickle, sugar & pepper. Reserve 1/4 cup of this to use as garnish. Toss cucumbers with the remainder of the mixture. Chill in refrigerator. To serve, arrange cucumbers on a bed of lettuce. Garnish with reserved sour cream mixture, sprinkle with chopped parsley.

Kay Bancroft

Shrimp Macaroni Salad

3/4 lb. cooked, cleaned shrimp

2 cups cooked shell mararoni

1 cup chopped raw cauliflower

1/4 cup chopped sweet pickle & salad greens parsley

1 hard cocked egg, sliced

Mix and pour over salad: 1/2 cup mayonnaise or

3 tbsp. garlic French

1 tbsp. lemon or lime

1 tsp. grated onion

1 tsp. celery seed

1 tsp. salt

1/4 tsp. pepper salad dressing dressing juice

Margaret Hartman

1 head lettuce

1 cucumber (medium) sliced thin

2 tblsp. BacO's

1/4 cup sharp cheddar cheese, shredded

3/4 cup red cabbage stripped into 1/2'' x 1" strips

2 large tomatoes cut into wedges, then each wedge cut in half.

This is one E_!.g salad. Decrease proportionately according to need.

Ken Waite

BUFFET SAI.AD

2 sm. pkg. Phila. cream cheese

1 can tomato soup

1/2 cup mayonnaise

1/4 cup boiling water l pkg. lemon jello

1/2 cup chopped green pepper chopped ripe olives grated onion

1 cup crab, shrimp, tuna or shrimp (twice as much is twice as good)

Boil soup, add jello and cream cheese that has dissolved in hot water and beaten with egg beater until smooth. Beat again with beater. Cool this mixture. Add remainder of ingredients and chill in mold several hours.

Julie Schenk

Mandarin Orange Jello

2 boxes orange jello

2 cups boiling water

1 can mandarin oranges

1 pt. orange sherbet

Dissolve jello in water, cool until thick. Mix sherbet into jello. Add drained orange sections. Pour into oiled mold.

Shirley DeMunbrun

FROZEN FRUIT SAI.AD

1 8 oz. pkg. cream cheese

1 can fruit cocktail

1/2 cup syrup fran fruit

1 cup minature marshmellows

1/2 cup coconut (optional)

Blend cream cheese, & syrup with mixer, mix in other ingred. Pour into shallow mold & freeze. Remove from freezer 1/2 hour before serving. Slice & Serve.

Sandie Walters

2 eggs, well beaten

2 tbsp. lemon juice

4 tbsp. sugar

2 tbsp. butter

1 cup whipping cream (whipped)

2 cups marshmellows, cut into quarters

2 oranges, cut into pieces

2 cups diced pineapple

Mix eggs, juice and sugar, place in double boiler over hot water and cook until thick. Add butter and let cool. When cold fold in whipped cream and fruit mixture. Turn into mold and put in refrigerator for .24 hrs. before serving.

JoAnn Engquist

1 avocado

2 tbsp. lemon juice few gr. salt

1/2 cup cottage cheese

1 tsp. grated onion

1/4 tsp. paprika lettuce

Tangy Rrench dressing

Peel avocado, halve lengthwise. Remove seed, sprinkle avocado with lemon juice & salt. Combine cheese, oniot & paprika, pack into cavities of avocado. Place avocado halve1 together, chill. Slice serve on lettuce with dressing.

TANGY FRENCH DRE3SING

1 cup salad oil

1/3 cup vinegar

1 1/2 tsp. salt

2 tsp. sugar

1 1/2 tsp dry mustard

1 tsp paprika few g1. salt

1 tsp. Worcestershire sauce

2 dror-s tabasco

2 tbs1. prepared horse-radish

Beat with rotary beater until well mixed, Chill in tightly covered jar.

COLE SLAW DlESSING

3 tbsp. mayonnaise

1 tbsp. prepared mustard

2 tbsp. water

4 tbsp. vinegar

1 tsp. salt

2 tbs,. sugar

2 tsp. celery seed da1h :,f pepper

HELPFUL E.llI

Toothpaste has come into its own as a hasehold cleaner - has been known to take black marks off floors wiu ease.

Paula Hulick

Put lettuce leaf on saucer use pineapple ring for a candle holder

1/2 straight banana for candle

1 cherry for flame (scoop out top of banana to keep cher.ry on) use lime glaze for melted wax and dribble down sides

Glaze: juice of 1 lime and 1 orange - fresh fruit only

1 cup sugar - heat until sugar melts - do not boil

1 egg well beaten - heat until slightly thickened Been in our family for 5 generations

Mary .?.nu Ogdt':�;.

1 can string beans - drained

1 ca,1 wi:;x beans -drained

1 can kidney beans - drained

1 can g�rhanzo beans - drained

1 tbsp. dry parsley

BEAN SALAD

1 small onion - chopped

1/2 cup wine vinegar

1/2 cup olive oil

1/2 cup sugar

Add saL:, pepper, and garlic �O"-Y''.er i.:C taste. Mix and let stand 24 hours. Can be mixed with lettuce leaves or mushrooms on plate.

Vayle Robinso1:

Blue Cueese Dressing

Mix 1 cup crumbled blue cheese

2 cups mayo

1/4 cup vinegar

2 tbsp. sugar

1/2 cup sour cream

1 clove garlic minced

Beat till fluffy. Chill.

Debbie Davis

./

LIMABEANCASSEROLE c canorpkg. green limabeans sma:1canpimento(l/4cup) diced 1cu�gratedcheese

2 tbls. tomatoc catsup 1 can cream of mushroom soup buttered bread or cracker crumks

Mix beans, pimento cheese cats�p and soup. Place in buttered casserole Top with buttered bread or cracker crumbs. Bake at 350 degrees for 2C er 30 min. Makes 6 to 8 servings Easyto freeze.

Shirley DeMunbrum

SWEETPOTATO PUDDING

2 cu�s raw aweet potatoes

1/4tsp salt

1/4tsp cinnamon l/4 tep. nutmeg dash ofcloves&ginger

3/4cupswhitesugar

1/2 cupbrownsuga� legg yolk

1/4 cupmilk

Mixaboveingred. together andpourinto greased�akingdish. Dot with 1/4 stickbutter. Bake45minutestolhourin 350 degreeoven. Serves 2-3.

SandieWalters

--------------------------------------------------------�-----------------------------

AsmallamountofCrisco shorteningwillremove grease&inkstains from clothing Beforelaundering garment applyCriscotospotandrub to l0 remove staf.n

ThennormallaunderingwillremoveCrisco.

1/2 cup onion, chopped

1/2 cup celery, chopped

1 cup rice

1 pkg. chopped broccoli

RICE-BROCCOLI CASSEROLE

1 can cream of mushroom soup

1 can cream of chicken soup

1 small jar cheese whiz

Saute onions & celery. Cook rice & broccoli separately. Mix the vegetables, add soups & cheese whf:,;. Place rice in casserole as lining for dish. Pour vegetable mixture over it & sprinkle with paprika. Bake at 375 for 10 min. (May be prepared a day or two ahead of time.)

POTATO LATKES (Lot'Keys)

8 grated potatoes (raw)

1-2 seperated eggs

1 tbsp. flour salt & pepper to taste

1/2 grated onion

3-5 tbsp. oil

Mix drained grated potatoes with egg yolks, flour, salt & pepper. Fold in stiffly beaten whites Heat oil in pan. Drop batter from spoonbrown on both sides. Serve with sour cream or apple sauce.

Barbara Kastellic

Potato Dumplings

1 cup seasoned mashed potatoes (good way to use left over mashed potatoes)

1 cup of flour (approximate)

1 egg

Mix and knead to soft, not tacky, bread like dough. Roll like bread sticks, and cut every inch Drop in boiling salted water for 15 min. Serve with 1/2 small can tomato sauce & 2-3 tbsp. melted butter.

Barbara Kastellic

4 medium bananas

2 tbsp. brown sugar

1/4 cup fresh orange juice

1/8 tsp. ground nutmeg

BANANAS CARIBBEAN

1/8 tsp. ground cinnamon

1/4 cup sherry

1 or 2 tsp. butter

Preheat oven to 450 degrees F. Butter a lO''x6"x2" baking dish. Peel bananas, cut lengthwise then crosswise into quarters and arrange in baking dish. In asmall bowl combine sugar, orange juice� nutmeg, cinnamon, and sherry. Pour over bananas; dot with butter. Bake 15 to 18 minutes, or until bananas are tender and translucent. Baste once or twice during baking. Serve hot with poultry, pork, veal or ham, or use with whipped cream as a dessert. 8 servings (Bananas raised locally are especially good for this recipe.

Sharon Purkerson /

THEIMA's CANDIED YAMS

Peel raw sweet potatoes. Slice lengthwise. Cover with water (just to top) D0t 'ir:'.th b't'te1: l tsp v;:,.,,:.lla. 1,2 cup s..igar. Cooi<. slowly tU a· s_yrup forms and potatoes are done. About 40-45 minutes in electric frypan. 25U degrees boil for 15 minutes then �?.5 degrees until done.

Julie Schenk

Corn On The Cob

8 ears s,;-1eet corn

1 cup soft butter

2 tbsp. prepared mustard

2 tsp. prepared horseradish

2 tsp. salt dash of pepper snipped parsley

Combine butter, mustard, horseradish, salt & pepper. Cream until light and fluffy. Strip husk & silk from corn. Spread each ear with butter mixture. Bake in 450 degree oven, 20-25 minutes.

JoAnn Engquist

Home Baked Beans

2 cups Great Northern beans

1/2 cup salt pork, cubed (I use bacon)

3 tsp. salt

1/2 cup brown sugar

1 tsp. dry mustard

4 tbsp. molasses

1 small onion. chopped

Soak beans overnight. Add remaining ingred., place in bean pot. Add enough liquid to cover Bake 275 degrees 6-8 hours or until tender. Add more liquid if needed. Yield 6-8 servings.

Julie Schenk

Pennsylvania Dutch Beans

3 stri?B bacon, chopped

1 su:all onion

1 tbsp. cornstarch

1/4 tsp. salt

1/4 tsp. dry mustard

1 tbsp. brown sugar

1 tbsp. vinegar

1 #303 can green beans

Fry bacon until crisp, drain all but 1 tbsp. drippings, add onion & brown lightly. Stir in cornstarch - drain beans, reserving 1/2 cup liquid. Stir bean liquid into this mixture - cook until boiling. Blend in brown sugar, spices, & vinegar. Add beans and heat thoroughly. Serves 4

Gail Stark

Fried Green Tomatoes

Sprinkle with corranesl, seasoned with salt and pepper. skillet with bacon drippings.

M. Hartman

CORN CUSTARD

3 ears fresh Fla. corn

4 tbsp. butter or marg.

2 tbsp. finely chopped onions

2 tbsp. finely chopped green pepper

1 1/2 cups milk

2 tsp. sugar

3/4 tsp. salt

1/2 tsp. chili powder {opt)

1 tbsp finely diced pimento (opt)

2 eggs, beaten

Cut corn from cobs & scrape {about 2 cups) set aside. In a large saucepan heat butter, add onion & pepper - cook 2 minutes. Stir in corn, milk, sugar, salt, & chili powder. Heat just to boiling, add pimento. Gradually stir mixture into beaten eggs. Ladle into buttered 4 oz. cups, almost to top. Set in pan containing l" hot water. Bake in slow oven (325 degrees) 35 min. or until knife inserted comes out clean.

6 servings.

FRIED OKRA

Nancy Maple

Tumble 4 cups cut okra with one cup corrnneal. Season with one teaspoon salt. 1/4 tsp. pepper, saute in heavy skillet with 4 tbsp. bacon drippings.

Cabbage Fit For Kings

Shred cabbage into 1/4 inch slices dump into boiling salted water put on the lid stand by until water comes to a boil again remove the pot - drain off the water - set aside with the lid still onlet steam a few minutes. Cabbage is now ready to serve.

Bill Clark

Pea Pods

In small skillet, 1/4" olive oil, bit of garlic, add 1 pkg. thawed bean pods, sm. jar sm. button mushers, pickled pearl onions. saute. add slivered almonds to serve. 4 servings steak, ceaser salad, Fr. bread, pea pods & wine.

Debbie Davis

2 cups lu ke""�arot w t er 2 envelopesyeast or yeast cak enough flour tomaicea medium cup

Scald milk. Stir in sugar , e. Co to lukewarm. Measurewnrmwater i nto warm bawl and prinkl e in c umbled yeast l Stir inmilk mix ture beaten eggs and half t h fl ir in remaining flour to make s ligh l y s tiffdough. Turn ou t on floured board