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A Collection of Songs and Recipes to Celebrate the Season Denton Record-Chronicle • November 8, 2013


Serving Denton and The Surrounding Communities Since 1984.

Licensed and experienced professionals to service your residential or commercial plumbing, heating or air conditioning needs.

400 E. Oak, Denton, Texas

940-565-1010 TACLA005013C

M 9673

Good thru 12/31/13


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At S&J Scripture Street Pharmacy, it’s our commitment from us to you to provide fast, friendly service, convenient drive-thru, great gifts, compounding, and even FREE delivery. Stop by one of our four locations today and let us serve you! S&J Scripture Street Pharmacy

Sanger Pharmacy

Argyle Pharmacy

Alvord Pharmacy

1612 Scripture Street Denton, Texas 76201 Hours: M - F 8:30am - 5:30pm 940-484-0100

306 US Hwy 377, Suite I Argyle, Texas 76226 Hours: M - F 9:00am - 6:00pm Saturday: 9:00am - 12:00pm 940-464-4500

801 E. Chapman, Suite 100 Sanger, Texas 76266 Hours: M - F 8:30am - 6:00pm Saturday: 8:30am - 12:00pm 940-458-4448 115 E. Bypass 287, Suite B Alvord, Texas 76225 Hours: M - F 9:00am - 6:00pm 940-427-2801

Find us on the web at:



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Happy Holidays From Your Local Hyundai Dealer


(940) 243-6200



Happy Holidays from Ken & Linda Minhinnett

7201 I-35, Denton (940) 387-2878 1-888-399-0973

Body Repair



11399 Hwy 380 West Krum FAX (940) 482-0187 KH


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Season’s Greetings Mulkey-Mason FUNERAL HOME

Jack Schmitz & Son

705 N. Locust • Denton •

382-6622 KH

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cord-Chronic Re le



wa rd

Den to

Nostalgic Candy Novelties and Oddities ade

r s’ C h oic

A e

105 W. Hickory • Denton, TX Mon-Sat, 11am - 8pm • Sun 12 - 5pm 940-383-3780 KH


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TREES INC A Full Service Tree Company 940-367-1239 “We Know You Have a Choice and We Thank You For Choosing Us!”

Happy Holidays to Everyone!! LH

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O Come, All Ye Faithful

Wishing you and yours a happy holiday season filled with good times, good friends and good memories.

824 W. University Dr. Denton Center Denton, Texas Pharmacy: 940-387-1290

Vitamins Plus: 940-382-8816

Your Health Food Store

Store: 940-387-0350 KH


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Don’t Wait til Christmas to go to Bethlehem... Schedule your visit now to tour

Bethlehem in Denton County A permanent display of 3,100 nativities/creches from around the world No charge • All ages welcome Small groups up to 10 Located just north of Denton Rating by “Friends of Creche”


Open only evenings and weekends, by appointment

940-231-4520 KH

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Wishing You A Happy And Healthy Season

3000 N. I-35 • Denton, Tx • 940-898-7000 1-877-THR-Well KH


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SCHERTZ INSURANCE AGENCY 1213 Primrose Lane Suite 102, Denton 940-891-4803

Jacob, Tiffany, Liberty & Wesley Cooper Ricky, Susie, Kristopher, Stacy, Landen, Lydia, & Logan Schertz Would Like to Wish Everyone a HAPPY HOLIDAY SEASON! KH

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Merry Christmas & Happy New Year to ALL! Tues – Sat 10 – 6 315 E. Hickory, Denton, TX 940-442-6323 • web:

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120 South Carroll Blvd., Denton, Texas 76201

Phone: (940) 382-2214

Denton Funeral Home anD Cremation ServiCeS

Join Us For A Candlelight Remembrance Service Sunday, Dec. 8 4:00 pm Funerals v Cremations v Prearrangements (J.B. Floyd MeMorial Chapel)

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Family Owned & Operated

Wesley G. Phillips Director in Charge KH


Appetizers. . . Apple Camembert Slices

3-ounces cream cheese 1 1/3-ounce Camembert cheese 1 Tablespoon dry white wine 4 medium apples Beat cheeses and wine until smooth. Core apples; scoop out leaving apples about 1-inch thick. Fill with cheese mixture. Chill for two or three hours. Cut into slices. Serve chilled with dry white wine and crackers. Serves 4. Wanda L. Gibson Denton

Black Bean Salsa Soup

1 teaspoon vegetable oil 1 Tablespoon minced garlic 2 cups water 1/2 teaspoon chili powder 3 (15-ounces) cans black beans, rinsed & drained 1 (8-ounces) bottle salsa 1 Tablespoon lime juice 1/2 cup chopped cilantro 1/2 cup (2-ounces) shredded Monterrey Jack cheese Heat oil in large saucepan over med-high heat. Add garlic, sautĂŠ 1 minute. Stir in water, chili powder, beans and salsa. Bring to boil, reduce heat & simmer 1 minute. Place 3 cups of black bean mixture in a blender, process until smooth. Return pureed mixture to pan. Stir in lime juice, simmer 10 minutes. Remove from heat, stir in cilantro. Sprinkle each serving with cheese. (Optional) Serves 4. This is EASY and FABULOUS! Enjoy! Marsha Brumfield King St. Louis, MO

Brennan’s Grilled Grapefruit

1 large grapefruit, halved 4 Tablespoons sugar 2-ounces Kirschwasser Prepare grapefruit by removing

core and loosening meat from skin. Sprinkle top generously with sugar and then Kirschwasser. Broil for 2 to 3 minutes or until top starts to brown. Garnish with maraschino cherries and mint sprigs. Serves 2. Dolores Vann Denton

Buffalo Chicken Dip

8-ounces cream cheese, softened ½ cup ranch salad dressing ½ cup Frank’s Red Hot Buffalo wings sauce 2 cans (10-ounces each) chunk chicken breast, drained ½ cup shredded mozzarella cheese Heat oven to 350 degrees. Place cream cheese in deep baking dish. Stir until smooth. Mix in salad dressing, wing sauce, and cheese. Stir in chicken. Bake 20 minutes or until mixture is heated through, stir. Serve with crackers or vegetables if desired. Serves 30. Lola Mills Denton

Cheese Ball

2 packages cream cheese, softened 1 bunch green onions, diced 1 jar dried beef, diced ž jar stuffed green olives, diced 2 teaspoons horseradish Ÿ teaspoon garlic powder 1 cup chopped pecans Mix first 6 ingredients by hand. Form into a ball and roll in nuts to cover. Wrap in foil and chill. Greta Garrett Argyle

Chili Dip

2 Jars of Cheese Whiz 1 16-ounces Chunky Pace Picante Sauce 2 cans Wolf Brand Chili – Bubbling hot Large Bag of Chips Pour chili in large glass, microwave safe bowl, cover with paper towel – heat until hot through and through, stirring often. Remove

lid on Cheese Whiz jars & do the same. Stir together with salsa in bowl. Serve warm or you can do this in a Crockpot and keep it turned on warm and serve that way. Keep dip stirred or it will burn. Leftovers can be chilled & reheated & reserved. Serves 12 or more. Andy Walters Denton

Fruit Dip

1 Large Jar Marshmallow Crème 16-Ounces “Softâ€? Cream Cheese 2 pounds Strawberries or other favorite fruits 1 8-ounce tub of vanilla yogurt (optional) Soften cream cheese in large bowl; scrape out marshmallow crème into bowl. Stir until smooth. If desired you can add yogurt for extra body and taste. Serve dip in large bowl. Place in center of large tray of fruit. Andy Walters Denton

Guacamole Dip by Janie

4 large avocados-Ripe Âź cup grated onion 1 Tablespoon lemon juice 1 Tablespoon salt Âź-1/2 cup mayonnaise Box of saltine crackers or your favorite chips. Use ripe avocados, soft before peeling. Mash peeled avocadosstir well with lemon juice; add salt, onion, & some mayonnaise. Mix well, add more mayonnaise to thin dip & mix. Put avocado seeds back in dip until ready to serve. Cover tightly with plastic wrap & chill. Serve soon after making, if left uncovered- it will turn black. Janie Walters Denton

Hot Corn Dip

2 cups shredded cheddar cheese 1 cup shredded Monterrey Jack

cheese 2 Tablespoons chipotle peppers in adobo sauce, diced small 1 small can (4-ounces) diced green chilies, undrained ½ cup mayonnaise Ÿ teaspoon garlic powder 1 (11-ounce) can whole kernel corn, drained 1 small tomato, diced 2 Tablespoons cilantro, chopped 2 Tablespoons green onions, chopped Preheat oven to 350 degrees. Mix the cheeses, chipotle peppers, green chilies, mayonnaise, garlic powder, and corn together. Pour into oven-safe dish. Bake 20 minutes or until golden brown and bubbly. Top with chopped tomato, green onions, and cilantro. Nancy Yeatts Denton

Janie’s Chili Fries & Franks

32-ounce bag frozen French fries 16-ounces cooking oil Salt & Pepper to taste 1-2 cans wolf brand chili 8-16 ounces cheddar cheese 1-2 packages Oscar Mayer Wieners 2-3 quarts cooking pot with cover Frying pan or deep fryer “I use a roasting pan� Extra’s-Ketchup and or ranch dip or favorite dressing, hot dog buns, onions, hot sauce, sour cream etc. Melt cooking oil in frying pan till hot, fry the French fries till light brown-drain, season, and pour in serving pan. While potatoes are cooking, cut franks into bite size pieces. Place in pot, add chili boil until bubbly. Stir in half of cheese, sprinkle rest of cheese on potatoes, pour chili mixture evenly over fries. Let folks choose “extras�. Serve Hot! Can be a Meal! Serves 12-20 depending on portion size. Janie Walters Denton



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Mini Crescent Dogs

2 cans (8-ounces each) Pillsbury Crescent Rolls 1 package (14-ounces) Hillshire Farm Little Smokies Preheat oven to 375 degrees. Separate dough into 16 triangles. Cut each triangle into thirds lengthwise. Place smokies on short side of a triangle and roll. On ungreased cookie sheet, place rolls point side down. Bake for 12 to 15 minutes or until golden brown. Serve warm with ketchup, mustard, and horseradish. Makes 48 mini crescent dogs. Lola Mills Denton

Onion Rings

1 cup flour 1 teaspoon salt ¾ cup of half and half 2 Tablespoons cooking oil 1 egg white (beaten) 1 large peeled onion Additional salt Set stove temperature to 365 degrees. Sift flour and salt into mixing bowl. Add half and half, oil, and egg white. Beat until smooth. Cut onion into ¼-inch slices and separate rings. Dip each ring into batter; drop one at a time into 365 degree cooking oil. Fry until brown. Drain on paper towel. Sprinkle with salt. Should take 3-4 minutes. Serves 2-4. Wanda L. Gibson Denton

Rockin’ Guac

3 ripe avocados, pitted, peeled and mashed 1 can (10-ounces) Ro-Tel diced tomatoes and green chilies, drained ½ cup chopped onion 1 Tablespoon lemon juice ½ teaspoon salt Ground black pepper to taste 1 bag tortilla chips Mix avocado, drained toma-

toes, onion, lemon juice, and salt in medium bowl until blended. Season with pepper to your taste. Serve with Chips. Serves 20. Lola Mills Denton

Sausage Balls

3 cups Bisquick flour 1 pound Jimmy Dean Sausage 1 pound Sharp cheddar Cheese Preheat oven to 425 degrees. In a large bowl, add 3 cups Bisquick flour (loose not packed) 1 pound Jimmy Dean Sausage (Jimmy Dean works best) and 1 pound Sharp cheddar cheese. Mix together with clean hands and roll into 1-inch diameter balls. Bake at 425 degrees for 12-14 minutes should be light brown. (It’s easy to over bake) Serve warm or cold. Makes 36 balls. Paul Townsend Denton

Shrimp Dip-Big Bowl

16-ounces soft cream cheese 12-ounces Frozen shrimp-cooked/ deveined 4 Tablespoons miracle whip 1 teaspoon accent (optional) ½ cup minced onion 2 Tablespoons A-1 steak sauce Your favorite: crackers, chips, bread or veggies. Mix together all ingredients (except shrimp) well with mixer, then stir in shrimp. Chill until ready to serve. Note: This serves a large crowd. For a small one cut recipe in half. Jane Walters Denton

Spinach Dip

1 Package frozen, chopped spinach 1 Package Knorr Onion soup 1 cup sour cream 1 cup mayonnaise 1-2 cans drained water chestnuts 4-6 Quart bowl

Big Bag of Favorite chip and/or crackers Cook, drain and cool spinach. Stir together soup mix, sour cream, and mayonnaise until smooth. Add spinach and water chestnuts & stir well. Serve or chill until ready to eat. Can be kept for days in Fridge, tightly covered. Note: For large party, double the recipe. Also a very thick creamy salad dressing for favorite salad. Serve with Fritos Scoops or favorite chips and/ or crackers. Andy Walters Denton

Split Pea Soup

¼ cup (1/2 stick) butter 1 medium onion, finely chopped 1 carrot, finely diced 1 stalk celery, with leaves, finely diced 1 small white turnip, finely diced 3 (13 ¾ ounce) cans chicken or vegetable broth (or 6 cups water) 1 ½ cups green (or yellow) split peas 1 bay leaf, crumbled 1 teaspoon salt ½ teaspoon freshly ground pepper ½ teaspoon leaf thyme, crumbled ½ teaspoon leaf marjoram, crumbled In heavy pan or dutch-oven heat butter and sauté the onion, carrot, celery, and turnip over medium heat until tender (about 10 minutes). Add the broth, peas, and bay leaf. Bring to a boil, cover and reduce heat to a simmer and cook 45 minutes. Add salt, pepper, thyme, marjoram continue cooking, covered, 15 minutes or until peas are tender. Serve hot. Serves 6. Bonnie Lovell Denton

Tabouli Salad

3 bunches curly parsley 4 medium tomatoes 1 bunch of mint 1 1/2 bunches green onions

Triple Cheese Ball

Make 4 (3-inch) balls 2 (8-ounce) package cream cheese, softened 1 (10-ounce) package sharp cheddar cheese, shredded 2 (4-ounce) packages crumbled blue cheese ½ small onion diced 1 ½ Tablespoon Worcestershire sauce ½ teaspoon ground red pepper 2 cups finely chopped pecans, toasted and divided 2 cups finely chopped fresh parsley divided Mix first six ingredients in a food processor for 1-2 minutes until combined, stopping to scrape down sides. Stir together


LOANS FOR: • Rural Homes • Recreational Property • Farms and Ranches • Livestock • Equipment • Agribusiness • Operating Capital

1/4 cup extra fine cracked wheat (burghul) 1/2 cup extra-virgin olive oil 1/4 cup lemon juice 1/2 teaspoon ground black pepper 1 1/2 teaspoons salt 1/2 lemon rind Wash tomatoes, green onions (cut the roots off, keep all of the white and green parts), mint (pick the leaves), and parsley (remove its stems). Chop parsley, green onions mint leaves and lemon rind (extra fine), dice the tomatoes, and place all in a large bowl. Soak burghul in cold water for 15 minutes (until softened). Drain all the water by squeezing the burghul between your hands. Mix tomatoes, green onions, parsley, lemon rind, and mint together. Add burghul, extravirgin olive oil, lemon juice, salt, pepper, and mix well with all the chopped vegetables. Serve in a bowl with leaves of romaine lettuce and 1/4 head of cabbage on separate plates on the side. Tabouli is served as Mezza (Appetizer). Garnish with fresh diced tomatoes, placed in the center of the bowl or around the inside. Serves 6-8. Nuhad Nancy HeLal Corinth Denton Credit Office




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“Making Happy Customers since 1938!” 417 N. Hwy. 156 Justin, TX 76247 (940) 648-3145

Take a pleasant drive away from the city where country prices and friendliness still exist! Open Mon. - Sat. 9 am ‘til 6 pm, late Thursday ‘til 7 pm Lowest Prices, Quick Delivery and complete set-up on these brands and more! Broyhill • Lane • Riverside • Mayo • Howard Miller • Serta • Hammary

2540 Lillian Miller Pkwy. Ste. 100 Denton, Texas

Chris D. Caudle, Au. D. Judith A. Caudle, Au. D.

Holiday Greetings From Your Local Ebby Halliday Agents

Shelby Bell

Sue Cogdell

Laura Brewer

(940) 768-9296

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(940) 230-5643

(405) 760-7914

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(940) 231-9134

Kay T Moore

(940) 391-3058

(940) 300-8997

Holly Tillison

(940) 383-5008

(940) 891-3229

3201 Teasley Ln. Suite 601 Denton, TX Laura Brewer, Manager

Come in for a test save. Total average savings of Tim Shoopman, Agent 1004 North Locust Street Denton, TX 76201 Bus: 940-383-2614

Happy Holidays


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cheese mixture, 1 cup pecans, and ½ cup parsley cover and chill 1 hour. Shape cheese mixture into 4 (3-inch) balls or 4 (7- inch) logs. Stir together remaining 1 cup pecans and 1 ½ cups of parsley, roll balls in pecan mixture. Wrap individually in plastic wrap or cellophane. Joy Moore Sanger

Beverages. . . Banana Orange Punch

4 cups sugar 6 cups water 3 cups orange juice ½ cup lemon juice 4 cups pineapple juice 8 bananas, crushed 28-ounce bottle ginger ale (or larger if desired) Bring sugar and water to boil stirring frequently until sugar dissolves making sugar syrup. Stir in juices and banana to sugar syrup. Cool and freeze until firm. When ready to serve add ginger ale and stir well. Serve cold. Serves 35. Wanda L. Gibson Denton

James Beard’s Punch

Breads, Rolls, Muffins . . Banana Chocolate Chip Muffins

1 ½ cup all-purpose flour 2/3 cup sugar 1 teaspoon baking soda ¼ teaspoon ground cinnamon 1/8 teaspoon salt 1 egg, lightly beaten 1 1/3 cup mashed ripe bananas, about 3 medium bananas 1/3 cup melted butter 1 teaspoon vanilla ½ cup semi-sweet chocolate chips Preheat oven to 375 degrees. In large bowl whisk flour, sugar, soda, cinnamon, and salt. In another bowl whisk egg, bananas, melted butter and vanilla. Add to flour mixture, stir just until moistened, fold in chocolate chips. Fill greased or paper-lined small muffin tins ¾ full. Bake 17-20 minutes until barely done, do not overcook. Can also bake in large muffin tins, just adjust cooking time. Nancy Yeatts Denton

Banana Nut Bread

5 quarts strawberries 5 cups finely granulated sugar 5 bottles Moselle 10 bottles champagne 3 bottles claret Place hulled strawberries in a large glass bowl set in cracked ice. Sprinkle with sugar and pour the Moselle over them. Let stand two to six hours. When ready to serve add chilled champagne and claret for the color. Serve with a berry in each glass. Serves 50-60. Dolores Vann Denton

¾ cup Butter- Softened 1 cup Sugar 1/3 cup Brown Sugar 2 Large Eggs 1 teaspoon Soda ½ teaspoon Salt 3 Tablespoons buttermilk 1 teaspoon vanilla 1 cup mashed bananas – ripe 1 to 1 ½ cups chopped nuts 2 Cups Flour Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs – beat well. Add soda, salt, buttermilk and vanilla mix well. Add flour and mix well. Add bananas and nuts – pecan or walnuts and mix well. Pour into

2 or 3 loaf pans cooking 35 to 50 minutes. Check for doneness. Use Pam baking spray for easy bread removal. Cool in pan or rack until cool. Remove from pans onto same rack. Serves 12-16. Good for breakfast, brunch or on the road. Darlene Collins Denton

Banana Nut Bread

¼ cup shortening 1 1/3 cup sugar 2 eggs 1 Tablespoon vanilla 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda ¾ teaspoon salt 1 cup sour cream or yogurt 1 cup mashed ripe bananas ½ cup chopped nuts Mix shortening, sugar, eggs, and vanilla. When fluffy, add sifted flour, baking powder, baking soda, salt, sour cream, bananas, and chopped nuts. Fill 2 loaf pans half-full. Bake at 325 degrees for 1 hour. Elaine Wittman Denton

Breakfast Bread

1-2 cans Crescent Rolls 1 pound Eckrich Sausage “skinless” Favorite jelly or dipping sauce or scrambled eggs or butter 1 large cookie sheet w/ sides or 1 large baking pan Preheat oven to 350 degrees. Roll crescent rolls out flat, cut sausage long ways into then the size of roll. Place meat in middle of roll, pinch roll over sausage with meat hanging out each end. Place in baking pan and back until golden brown. Serve hot. Serves 8. Andy Walters Denton

Broccoli Corn Bread

1 box corn muffin mix

4 eggs 1 onion, chopped 1 box frozen broccoli, chopped 1 stick butter 1 cup shredded sharp cheddar cheese 1 teaspoon salt Combine ingredients together. Bake for 45 minutes in a 350 degree oven. Gretchen Arrant Denton

Cinnamon Bread

3/4 cup Crisco Shortening 6 cups Flour 3 cups Sugar 1 Tablespoon Salt 3 Eggs 1 Tablespoon Baking Soda 3 cups Buttermilk Topping: 1-1/2 cups Sugar 1 Tablespoon Cinnamon Preheat oven to 350 degrees. Mix the two Topping ingredients and set aside. Mix the first seven ingredients all together until thoroughly mixed. Pour part of the batter into thoroughly greased pans, then the cinnamon sugar topping, then batter, topping, etc. Take a knife and swirl through the batter to distribute the cinnamon sugar. You can check for doneness by using a toothpick to see if it comes out clean. Let the bread cool in pans for about 10-15 minutes before removing from pans. Anna Sidoti Denton

Derbyshire Stuffing

1 stick butter 1 onion (finely diced) 3 Tablespoons chopped fresh or 1 Tablespoon dried thyme 3 Tablespoons chopped parsley Grated zest and juice of 1 lemon 2 cups fresh white or 1 cup brown bread crumbs 1 cup pork sausage (best if 100 percent pork) 1 egg, beaten

222 West Hickory, Ste 101 Historic Downtown Denton 940-383-AMYX (2699) 11.08.13 Holiday Traditions 1001158755-01

Amyx Jewelers 7.5x2.88 (HT) sue 11-04 corr:



Melt butter in a pan over low heat, add onion and cook for 10 minutes until it is soft, but not colored. Set aside to cool. Combine the herbs, lemon zest, and bread crumbs in a bowl, then add onions, sausage, lemon juice, and egg and mix thoroughly. Use it to stuff a chicken or small turkey or cook separately. Dolores Vann Denton

Fried Toast

Bread desired amount of slices Butter or margarine Favorite toppings: jelly, syrup, meat, eggs Grilling or fry pan Heat stove to high-med. Lightly over both sides of bread with butter. Place on hot burner in pan. Watch constantly turning constantly until brown as desired. Once pan is hot, turn heat to medium or move to cold burner while turning toast. Serve hot or instead of HB buns – toast. Andy Walters Denton

Mexican Cornbread

½ cup whole milk ½ cup buttermilk 1 large egg 2 teaspoons baking powder 1 teaspoon salt 1 cup yellow cornmeal Ÿ cup melted butter ½ cup flour 2 Tablespoons chopped pimento 2 Tablespoons minced jalapenos 2 Tablespoons whole can corn Preheat oven to 425 degrees. Melt butter in heavy 8-inch iron skillet. In medium bowl mix milk, buttermilk, egg, baking soda, and salt. Stir until blended, add cornmeal and flour. Mix until moistened. Fold in pimentos, jalapenos and corn. Pour into hot skillet, when mixture bubbles on top put skillet into preheated oven for 20-25 minutes until browned. Serve hot.

Serves 6-8.

Wanda L. Gibson Denton

Mexican Cornbread

3 packages of Mexican Cornbread Mix 3 eggs 1 cup diced onions 1 ½ cup milk or buttermilk 1 can cream corn 6- ounces Paces salsa 1 can whole kernel corn drained 8-12 ounces shredded cheddar cheese 1-2 pounds “Hotâ€? Owens sausage crumbled & cooked, drain well “Stir Fried until no pinkâ€? 1 Ex- Large oven baking dish with Âź cup hot butter Preheat Oven to 400 degrees. Stir all together and pour into hot pan with butter. Bake 30 minutes. See if bread is set or if still shaky in middle, cook 15 more minutes or until brown as desired & not runny. Will thicken as it cools. Cool 10-15 minutes before serving. This can be a complete meal or goes well with beans or greens. Serve from pan with butter & whatever. Serves 8 or more. Andy Walters Denton

Miracle Muffins

3/4 cup unsweetened almond or coconut milk 1 Tablespoon lemon juice 1 teaspoon vanilla 1/2 cup raisins, dates or cranberries 1/2 cup gluten-free oat bran 1 3/4 cup gluten-free whole oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg and 1/4 teaspoon ground ginger 2 Tablespoons unsweetened coconut 3/4 cup unsweetened applesauce 1/4 cup chopped walnuts or pecans

Preheat oven to 400 degrees. Spray muffin tins with coconut oil or canola oil and set aside. Combine milk, lemon juice, vanilla and dried fruit in a bowl and allow to sit about 10 minutes or until curdles form. Combine dry ingredients in a large bowl. Add milk/lemon/fruit combination and applesauce, mixing gently with a spoon until completely moistened. Stir in chopped nuts but do not over-mix. Spoon into prepared muffin tin, filling about 3/4 full. Bake 18 minutes or until lightly browned. Allow to cool for 10 minutes until removing from pan. Makes 16 muffins. Refrigerate after two days if any remain uneaten. That would be a miracle though! They’re delicious warmed in the microwave for 20 seconds then add coconut spread and no sugar-added fruit preserves or agave nectar to taste. Susan Carol Davis Denton

Monkey Bread

ž cup sugar 1 teaspoon cinnamon 2 packages refrigerator biscuits ½ cup melted margarine Confectioners’ sugar icing Preheat oven to 425 degrees. Combine sugar and cinnamon. Separate biscuits. Dip into margarine then sugar mixture. Stand biscuits on edge in casserole Serving Instructions: Invert on serving plate. Drizzle with icing. Shawna Myers Shady Shores

Old Fashioned Apple Dumplings

1 prepackaged pastry for doublecrust pie 6 large Granny Smith apples, peeled and cored ½ cup butter ž cup brown sugar 1 teaspoon ground cinnamon

½ teaspoon ground nutmeg 3 cup water 2 cup white sugar 1 teaspoon vanilla extract Preheat oven to 400 degrees. Cooking Instructions: Butter a 9x13-inch pan. On a lightly floured surface, roll pastry into a large rectangle, about 24x16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corner and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes or until sugar is dissolved. Carefully pour over dumplings. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top. Serve warm with whipped cream or ice cream. Elois Brown Shady Shores

Oven French Toast

2 teaspoons sugar 2 eggs Âź cup cooking oil Âź teaspoon salt 1 cup milk 8 slices bread or Texas toast Preheat oven to 400 degrees. Spray or butter large pan. Stir in large bowl- sugar, eggs, oil,




Holiday Traditions

salt and milk. Dip each slice of bread well. Place in pan. Bake until desired color. No need to turn while baking, they will brown on both sides. If you sprinkle with sugar and cinnamon before baking they will smell delicious! Serve warm and top with your favorite topping. Try powdered sugar, fruit, syrup, preserves, etc. Janie Walters Denton

Peach Cobbler Muffins

3 cups all-purpose flour 1 cup sugar 1 ½ teaspoon baking soda 1 teaspoon salt ¾ cup butter, diced 1 ¾ cup milk 16-ounce can peaches, drained and chopped Topping: 2 Tablespoons butter, diced 2 Tablespoons sugar ½ teaspoon cinnamon Mix flour, sugar, baking soda, and salt. Cut in butter with a pastry knife or a fork. Add milk and peaches, stir just until moistened. Spoon batter into greased muffin cups, filling about 2/3 full. In separate bowl mix together topping ingredients until crumbly. Spoon topping onto muffins. Bake at 400 degrees for about 20 minutes or until golden. Turn out and cool slightly on wire rack. Makes 1 ½ dozen.

Pumpkin Bread

3 cups sugar 1 cup corn oil 4 eggs beaten 1 can (1 pound) pumpkin 3 ½ cups flour 1 teaspoon baking powder 2 teaspoon baking soda 2 teaspoon salt ½ teaspoon cloves 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice 2/3 cup water Combine sugar, oil, and eggs. Add pumpkin. Sift together dry ingredients and add to pumpkin mixture. Add water. Pour into loaf and bake at 350 degree for 1 hour. Recipe makes 3 loaves. It can also be made in several empty pumpkin cans half full. Elaine Wittman Denton

Pumpkin Cranberry Bread

1 9x5-inch loaf pan 1 cup whole wheat flour 1 cup all-purpose flour 2 teaspoon baking powder 1 teaspoon pumpkin pie spice ½ teaspoon salt ¼ baking soda 1 cup dried cranberries 1 cup pumpkin puree 2 large beaten eggs ½ cup light brown sugar

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¼ cup each of pure maple syrup, vegetable oil, and orange juice. Whisk together in bowl whole wheat flour, all-purpose flour, baking powder, pumpkin pie spice, salt, and baking soda. Stir in dried cranberries. In another bowl whisk together pumpkin puree, beaten eggs, light brown sugar, maple syrup, vegetable oil, and orange juice. Stir flour mixture into pumpkin mixture until just combined. Spoon into 9x5-inch loaf pan coated with cooking spray. Bake at 350° Degrees until wooden pick comes out with crumbs adhering. Remove from pan and cool on rack before slicing. No need to frost. Lola Mills Denton

Ruby’s Russian Cornbread

1 package Morrison’s corn kit 4 eggs 8-ounces cottage cheese 1 cup chopped onion ½ cup oil 1 package (16-ounces) chopped broccoli (thawed and squeezed) Mix together. Pour in greased pan. Bake at 350 degrees for 60 minutes or less. Dolores Vann Denton

Sweet Rolls

1 cup sour cream ½ cup Oleo, melted ½ cup sugar 1 teaspoon salt 2 dry yeast packets ½ cup warm water 2 eggs, beaten 4 cups flour Filling: 1 egg 2 (8-ounce) packages cream cheese ¾ cup sugar 2 teaspoons vanilla ½ teaspoon salt Preheat oven to 375 degrees. Combine sour cream, Oleo, sugar and salt on low heat. Let cool. Put yeast in warm water, stir in sour cream mixture then eggs, stir in flour. Cover bowl tightly, chill overnight. Divide dough in two parts. Turn out on flour, knead 4 or 5 times. Roll into two 12x8-inch rectangles. Spread filling over each rectangle. Makes 18 rolls. Grace Milos Denton

Sour Cream Coffee Muffins

½ cup packed brown sugar ¼ cup chopped pecans 1 ½ teaspoon ground cinnamon 1 cup granulated sugar ¼ cup butter, softened ½ cup egg substitute ½ teaspoon sale 3 teaspoons fresh orange juice 1 cup reduced fat sour cream 2 Tablespoons water 1 teaspoon vanilla

1 ¾ cup flour 1 teaspoon baking powder ½ teaspoon baking soda Cooking spray 6 Tablespoons powdered sugar Preheat oven to 400 degrees. Combine first 3 ingredients (Sugar, pecans, cinnamon) Place sugar and butter in large bowl and beat with a mixer at medium speed until well blended (3 minutes). Add egg and beat for an additional 3 minutes. Beat in sour cream, water, vanilla. Lightly spoon flour into dry measuring cups and level with knife. Combine flour, baking powder, baking soda and salt in a bowl and stir well. In the center add sour cream mixture and stir until combined Place 3 tablespoons of brown sugar mixture in a small bowl. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times. Place in muffin cups or muffin pan. Combine powdered sugar and a dash of salt. Drizzle over muffins after they cool. Cool 10 minutes. Karen Jackson Denton

Spiced Squash Muffins

2 cups all-purpose flour 1/3 cup packed brown sugar 2 teaspoons baking powder 1 teaspoon cinnamon ½ teaspoon salt ¼ teaspoon ground ginger ¼ teaspoon nutmeg 2 eggs, lightly beaten ¾ cup cooked, mashed butternut squash – cooled ¾ cup light Karo corn syrup ¼ cup melted butter ¼ cup canola oil 1 teaspoon vanilla Topping: ½ cup packed brown sugar 1 teaspoon cinnamon 4 teaspoon cold butter In large bowl combine first 7 ingredients. In another bowl combine eggs, squash, corn syrup, melted butter, oil, and vanilla. Stir into dry ingredients just until moistened. Fill greased muffin tins ¾ full. In small bowl combine brown sugar and cinnamon, cut in cold butter until crumbly. Sprinkle over batter. Bake at 400 degrees for 15-20 minutes. Cool 5 minutes before removing from pan to wire rack. Can use large or small muffin tins, just adjust cooking times. Nancy Yeatts Denton

Yeast Dinner Rolls

1 very large mixing bowl 1 cup 115 degree warm water 2 packages active dry yeast (not quick rising) ½ cup melted butter ½ cup sugar 3 eggs 1 teaspoon salt 4 ½ cups flour

Extra butter for baking. Extra flour for cutting board. Preheat oven to 375 degrees. Butter a 9x13-inch pan. Set aside. Put warm water and yeast in a bowl. Stir until foamy. Stir in butter, sugar, eggs, and salt. Beat in flour 1 cup at a time until dough is stiff. Save rest of flour. Cover and chill for 2 hours. Pour dough on floured cutting board. Divide into 24 balls. Roll until smooth. Place in even rows in prepared pan. Cover and let rise until the rolls double in size, about 1 hour. Bake until golden brown, about 15-20 minutes. Pour melted butter in each one and on top if desired. Break apart and serve hot. Serves 24. Janie Walters Denton

Zucchini Carrot Muffins

2 cups flour ¾ teaspoon baking soda ¾ teaspoon baking powder ½ teaspoon salt ½ teaspoon ground ginger ½ teaspoon ground cinnamon ½ teaspoon ground cloves 2 eggs ½ cup vegetable oil ¾ cup sugar 1 small zucchini, shredded 1 small carrot, grated Heat oven to 350 degrees, grease muffin tins. Mix flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves in large bowl. Mix eggs, oil, and sugar. Stir in shredded zucchini and carrots; stir egg mixture into flour mixture. Bake at 350 degrees for 23-25 minutes. Joy Moore Sanger

Casseroles. . . 7 Layer Casserole

1 cup raw rice 1 can (12 to 16-ounce) tomato sauce ¾ can water ¼ cup onion ¼ cup green pepper 1 pound lean ground beef Salt & pepper to taste 4 strips bacon (cut in half) Preheat oven to 450 degrees. Place rice, corn, one can tomato sauce, ½ can water, onion, green pepper and meat in a 2 quart casserole dish with tight lid or foil. Sprinkle with salt and pepper. Pour the 2nd can of tomato sauce and remaining ¼ can of water over all. Cover. Bake at 350 degrees for 1 hour. Uncover, continue to bake for 30 minutes or until bacon is crisp. Serving instructions: Drain off obvious fat if possible. Serves 4 to 6. Pat Langa Denton


Broccoli Quiche

2 Tablespoons butter ½ cup chopped onion 1/3 cup chopped celery 4 large eggs ½ cup whole milk 1 cup shredded cheese (Swiss) 1 teaspoon salt ½ teaspoon pepper 1 cup chopped broccoli florets 1 unbaked pie shell Preheat oven to 350 degrees. Melt butter over medium heat. Add onion, celery, and broccoli. Cook 3 minutes, stirring occasionally. Meanwhile, whisk eggs and milk until well blended. Add onion mixture, Swiss cheese, salt and pepper. Mix well and pour into pie shell. Bake 45 minutes until lightly brown and knife inserted into center comes out clean. Serve warm. Serves 6-8. Wanda L. Gibson Denton

Chicken N’ Rice

2-3 pounds cooked, cubed chicken 2 Family size Boxes Chicken RiceA-Roni ¼ Cup Butter Water 8-16 – ounces Shredded, mix cheeses 1 can chicken broth (optional) Fry Pan Very Large Casserole Dish Preheat oven to 350 degrees. Melt butter in fry pan on stove. Pour rices in pan, stir fry until light brown, stirring and watch closely – Burns quickly! Add water according to back of Rice-A-Roni box, cooking time. Then pour in casserole dish and top with cheese on top. After chicken has been stirred in with cheese on top, place in hot oven and bake until cheese melts. If dry- add a little chicken broth as desired. Andy Walters Denton

Chicken and Rice Casserole

4 cooked chicken breasts (cubed) (do not overcook because it will also be baked) 1 package Uncle Ben’s Original Rice (cooked as directed) 1 cup Chicken Broth 1 cup Mayonnaise 1 can Cream of Chicken Soup 2 cans French Style Green Beans 1 can sliced Water Chestnuts (this is great because it gives the casserole a crunch) Sprinkle the top with bread crumbs and pats of butter. Bake at 350 degrees for 1 hour or until bubbling or thoroughly heated. Marsha Brumfield King St. Louis, MO

Chili Dish

1 pounds of Wolf Brand Chilli 1 pound regular size Fritos 1 can drained whole kernel corn 16-ounces shredded cheddar cheese Large casserole dish Preheat oven to 400 degrees. Mix all ingredients together. Pour in oven dish. Bake until bubbly hot. Check in 30 minutes. May need 10-15 extra minutes. Andy Walters Denton

Christmas Eve Rigatoni Casserole

1 Pound Ground chuck – lean 1 Small sweet onion, chopped ½ teaspoon Salt ½ teaspoon Pepper 1 teaspoon Seasoned salt 1 Tablespoon Basil ¼ teaspoon Oregano 6-ounce can Tomato paste 8-ounce can Tomato sauce 8-ounce Water 14-ounce can Diced tomatoes Banana or Anaheim pepper fresh – sliced in half – seeds removed (optional) 1 pound Rigatoni pasta 12-ounce package shredded moz-

zarella cheese 1 cup Parmesan cheese 4-5 hard boiled eggs Sauce: Brown meat and drain off fat. Add onion and brown lightly. Sprinkle with salt, pepper, seasoned salt, basil, and oregano and stir in. Add tomato paste, tomato sauce, diced tomatoes (undrained) and water. Simmer 1 hour – add in fresh pepper, if desired, for last half hour and then remove. Prepare rigatoni – “al dente” according to the package. In small roaster: Place a thin layer of sauce on the bottom of roaster. Then, layer rigatoni, shredded mozzarella cheese, parmesan cheese, sliced hard boiled eggs and sauce, in repeated layers until roaster is full. Top with sliced eggs and pour final amount of sauce over top. Cover and bake at 350 degrees for 20 – 30 minutes. Serves 6 – 8. Great with tossed salad and fresh Italian bread. Diane DeSimone Argyle

Corn Casserole

1 can cream corn 1 can kernel corn with liquid 1 stick butter, melted 2 cups sharp cheddar cheese ½ cup onion, chopped 4-ounce can green-chilies, drained ¼ cup whole milk 1 package Jiffy cornbread mix Preheat oven to 350 degrees. Mix all ingredients together. Pour into buttered 9x13-inch pan. Bake until set and browned about 40 minutes. Use only Jiffy cornbread mix. Serves 8. Wanda L. Gibson Denton

Creamy Chicken Enchiladas

1 package (8-ounce) cream cheese, softened 2 Tablespoons water 2 teaspoon onion powder 2 teaspoon ground cumin ½ teaspoon salt ¼ teaspoon pepper

5 cups cooked diced chicken 20 flour (6-inch) tortillas – room temperature 2 cans (10 ¾-ounce) condensed cream of chicken soup – undiluted 2 cups (16-ounce) sour cream 1 cup milk 2 (4-ounce) cans chopped green chilies 2 cups (18-ounce) shredded cheddar cheese In a large mixing bowl, heat the cream cheese, water, onion powder, cumin, salt, and pepper until smooth, stir in chicken. Place ¼ cup down the center of each tortilla. Roll up and place seam side down in two greased 13x9-inch baking dishes. In a bowl combine the soup, sour cream, milk, and green chilies. Pour over enchiladas. Bake uncovered at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese and return to oven for 5 more minutes or until cheese is melted. Serves 10.

Crockpot Dressing

1/2 cup butter 2 cups chopped onion 2 cups chopped celery 1/4 cup parsley sprigs 2 (8-ounce) cans of mushroom pieces, drained 2 small cans sliced water chestnuts, drained 12 to 13 cups slightly dried bread cubes (Note: I use 1/2 whole wheat and white bread. One loaf of bread = approximately 12 cups.) 1/2 teaspoon ground black pepper 1/2 teaspoon marjoram 1 teaspoon poultry seasoning 1 teaspoon salt 1 1/2 teaspoons sage 1 teaspoon dried thyme 2 1/2 cups chicken or turkey broth (amount used can vary depending on the bread) 2 eggs, well beaten Melt butter in large skillet. Saute onion, celery, parsley, water chestnuts and mushrooms. Pour over bread cubes in a very large mix-

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ing bowl. Add all seasonings and mix well. Pour in enough broth to moisten; add beaten eggs and fold all ingredients together. Pack lightly into a Crockpot. Cover and set to high for 45 minutes, then reduce to low to cook for 4 to 6 hours. Check periodically and moisten with broth if necessary. The cooking process can be sped up by putting the dressing in the oven toward the end of the cooking time. (Note: By using the crockpot, the oven is available for the meat and other sides that go with a big family dinner. I chop all the vegetables and cube the bread the night before to speed up the process. For big family dinners I double the recipe and use two crockpots. If more than three loafs of bread are used, triple the seasonings. It is not necessary to double the onions, celery, parsley, mushrooms and water chestnuts. My family loves this dressing, a more flavorful alternative to the more traditional damp bread dressing.) Serves 12. Linda S. Anderson Corinth

Don’s Cornbread Dressing

6 chicken thighs 3 Tablespoons vegetable oil 1 cup chopped onions 1 cup chopped celery 1 pan cooked cornbread ½ teaspoon salt 1 ½ Tablespoons dried parsley 1 ½ Tablespoons sage ½ teaspoon rosemary 1 Tablespoon dried thyme 2 eggs Dry the chicken and dust it with flour. Heat the oil in a skillet and brown the chicken on all sides. Set aside chicken and sauté onion and celery until softened. In a mixing bowl crumble the cornbread into 1-inch chunks, stir in onion, celery, seasonings, and eggs and add enough chicken broth to come to top of mixture. Put chicken in 9x12-inch baking dish, cover with

foil and bake at 350 degrees for 1 hour. Remove foil and bake 15 minutes more. Dolores Vann Denton

Easy Cheese Ravioli Casserole

2 (9-ounce) packages refrigerator four cheese or beef ravioli ½ to one 7-ounce jar oil packaged dried tomatoes, drained and chopped 1 ½ cups shredded cheddar cheese (6-ounce) 1 ½ cups shredded Monterrey jack cheese (6-ounce) ½ cup grated parmesan cheese 8 eggs lightly beaten 2 ½ cups milk 1 or 2 Tablespoons snipped fresh parsley Preheat oven to 350 degrees. Place in greased baking dish. Place uncooked ravioli in prepared dish top with dried tomatoes, sprinkle with cheddar, Monterrey jack, and parmesan. Set aside. Mix eggs and milk until well combined. Pour egg mixture over layers in dish cover chill for 2-24 hours. Uncover dish, bake about 40 minutes, or until top is golden and center is set. Let stand for 10 minutes. Sprinkle with parsley. Joy Moore Sanger

Easy Mac and Cheese Veggie Chicken Casserole

4 Tablespoons butter 1 cup milk 8-ounces rotini pasta cooked, drained 2 cups diced cooked chicken 4 cups frozen vegetables thawed 2 ¼ cups shredded cheddar cheese ¼ cup dry bread crumbs 1 Tablespoon grated parmesan cheese Preheat oven to 400 degrees. Combine 3 Tablespoons of butter with milk, pasta, chicken, veg-

gies, and cheddar cheese in an 8-inch baking dish. Combine bread crumbs, parmesan cheese, and remaining butter and sprinkle on top. Bake for 30 minutes. Joy Moore Sanger

Green Bean and Corn Casserole

Mix the following together and pour into a 9 x 13-inch casserole dish: 3 cans diagonal cut green beans 1 can shoepeg corn (white corn) or any whole corn 1 can cream of celery soup 1 carton sour cream (8-ounces) 1 teaspoon sugar Pepper to taste Topping: 8-ounces grated cheddar cheese 1 roll of Ritz crackers 1/2 cup milk Best to mix the soup and sour cream together first. Then add green beans and corn (both drained), as well as the pepper and sugar. Top with 8-ounces. grated cheddar cheese, then: 1 roll of Ritz crackers - crush in a bag, 1/2 cup of milk - pour on top of cheese and crackers slowly and evenly. Bake at 350 degrees for 45 minutes For big crowds I double this - the topping does not get doubled. To double, use 5 cans green beans & 2 cans corn Marsha Brumfield King St. Louis, MO

Hash Brown Casserole

1 can (10.75-ounces) Condensed Cream of Mushroom Soup 1 can (10.75-ounces) Condensed Cream of Celery Soup 1 container (8-ounces) sour cream 1/2 cup butter or margarine, melted (1 stick) 1 bag (32-ounces) frozen shredded hash-brown potatoes 1 medium onion, chopped 1 package (8-ounces) shredded

cheddar cheese Salt and black pepper to taste 1 to 2 cups crushed potato chips Preheat oven to 350 degrees and spray a 9x13-inch baking dish with cooking spray. In a large bowl, combine soups, sour cream, butter, potatoes, onion, cheese, salt and black pepper. Spread the mixture in the prepared baking dish. Sprinkle the potato mixture evenly with the crushed potato chips. Bake at 350 degrees for 45 minutes or until hot and bubbling. Allow to rest for 5 minutes before serving. Serves 8. Kim Forguson Denton

Hash Brown Casserole

1 can (10.75-ounces) Condensed Cream of Mushroom Soup 1 can (10.75-ounces) Condensed Cream of Celery Soup 1 container (8-ounces) sour cream 1/2 cup butter or margarine, melted (1 stick) 1 bag (32-ounces) frozen shredded hash-brown potatoes 1 medium onion, chopped 1 package (8-ounces) shredded cheddar cheese Salt and black pepper to taste 1 to 2 cups crushed potato chips Preheat oven to 350 degrees and spray a 9x13-inch baking dish with cooking spray. In a large bowl, combine soups, sour cream, butter, potatoes, onion, cheese, salt and black pepper. Spread the mixture in the prepared baking dish. Sprinkle the potato mixture evenly with the crushed potato chips. Bake at 350 degrees for 45 minutes or until hot and bubbling. Allow to rest for 5 minutes before serving. Serves 8. Kim Forguson Denton

Individual Pot Pies

1 ½ cooked meat of fowl 1 can (10 ¾-ounce) cream soup of choice 8-ounce (thawed) frozen mixed

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vegetables 1 medium minced onion 1 cup shredded sharp cheddar cheese Flour Cooking spray Muffin cups (2 ½- inches) 12-ounce package refrigerator biscuits Preheat oven to 350 degrees. Spray 10 cup muffins cups with Pam. Sprinkle flour on work surface and flatten biscuits. Press one biscuit into each cup on bottom and up sides. Mix vegetables, onion, soup and meat or fowl into a medium bowl. Spoon 2 tablespoons in each muffin cup and top with shredded cheese (2 Teaspoons on each). Bake 15 minutes until browned and cheese melts. Allow a few minutes to set before removing from pan. Serve warm. Serves 10. Wanda L. Gibson Denton

John Wayne Casserole

2 pounds ground beef, cooked and drained 1 (1.25-ounce) packet taco seasoning and water called for 4-ounces sour cream 4-ounces mayonnaise 8-ounces cheddar cheese, shredded and divided 1 yellow onion, coarsely chopped 2 cups biscuit mix 2 tomatoes, sliced 1 green bell pepper, sliced 1 (4-ounce) can sliced jalapeno peppers (or less) Preheat oven to 325 degrees. Brown ground beef and drain well. Add taco seasoning and water according to packet instructions, set aside. In separate bowl combine sour cream, mayonnaise, 4-ounces of the cheddar cheese and half of the onions. Set aside. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough into bottom and ½-inch up sides of a 9x12-inch greased casserole dish. Saute remaining onions and the bell pepper until tender. On top of biscuit evenly distribute ingredients in following order: beef, tomato slices, onion, green pepper mix, jalapeno slices, sour cream mixture and end with shredded cheddar cheese. Bake 30-40 minutes until edges of dish are lightly browned. Nancy Yeatts Denton

Judy’s Brunch Egg Dish

10 eggs, beaten 2 cups low fat cottage cheese 2- 4 ounce can mild green chilies, drained and chopped 4 cups grated cheese (2 cups gruyere, 1 cup sharp cheddar, 1 cup Parmesan) 1 teaspoon baking powder ¼ cup flour (for gluten free dish use free Bisquick)


Spray 9x13-inch baking dish with Pam. Beat eggs and then add to remaining ingredients. Cover and refrigerate overnight. Remove from refrigerator 45 minutes prior to baking. Preheat oven to 350 degrees, bake for 40-45 minutes or until a knife inserted in the center comes out clean. Allow to sit for 10 minutes before serving. Serves 10-12. Elaine Wittman Denton

Mexican Casserole

2 pounds cooked and drained ground beef 1 large chopped onion 1 can of cream of chicken soup (hot) 1 soup can of milk (hot) 16-ounce jar of chunky salsa Salt & pepper 1 or 2 pounds grated cheddar cheese 1 large bag of Doritos Preheat oven to 400 degrees. Combine meat, onion, soup, milk, salsa, salt and pepper. Stir until mixed well. Pour chips into very large baking pan or two 9x13inch pans. Pour meat mixture over chips, cover with cheese. Bake until cheese begins to melt; if baked too long cheese will be rubbery and hard. Serves 10 or more. Janie Walters Denton

Mom’s Famous Tuna Casserole

1 can of tuna fish drained (or can chicken) Can of cream of chicken soup (or mushroom soup) Half of a can of milk 2 cups of cooked macaroni A cup of crushed potato chips ½ cup of shredded cheese ½ cup of crushed potato chips for the top ½ cup of shredded cheese for the top Preheat oven to 350 degrees. Mix tuna, soup, milk, macaroni, potato chips and cheese together. Pour into an 8x8-inch pan sprayed by Pam. Put the remaining chips and shredded cheese on top. Cook for 350 degrees for 20 minutes until cheese is melted and soup is bubbly. Microwave for 45 minutes. Serves 2. Tonya Myers Shady Shores

Pineapple Cheese Casserole

2 (16-ounce) cans chunk pineapple (drain all but 1/3 cup) ¾ cup granulated sugar ¾ cup flour 2 cups grated sharp cheddar cheese 1 stack Ritz Crackers 1 stick butter Spread pineapple in 2-Quart casserole. Mix together the sugar,

flour & cheese. Pour over pineapple chunks. Crush crackers and spread over the top of pineapple/ cheese mixture. Melt butter and pour over crackers (1 Tablespoon at a time to cover it all). Bake 30 minutes at 350 degrees. Can be served Hot or Cold (of course hot is the best). Marsha Brumfield King St. Louis, MO

Pizza in a Bowl

Preheat oven to 350 degrees 2 cups dried rotini pasta 1 3½-ounce package pepperoni 1 pound lean ground beef 1/3 cup chopped onion 1 15-ounce can pizza sauce 1 8-ounce can tomato sauce 1 6-ounce can tomato paste ½ teaspoon sugar ¼ teaspoon garlic salt or onion salt 1/8 teaspoon black pepper 2 cups shredded mozzarella cheese 2 Tablespoons grated parmesan cheese Cook pasta, drain well, cut half of pepperoni slices into squares. Cook beef and onions until meat is brown and onions are tender, drain, stir in pizza sauce, tomato sauce and tomato paste, sugar, garlic salt and pepper. Stir in pasta and quartered pepperoni slices. Spoon half of the pasta mixture into 2-quart casserole dish. Sprinkle with half mozzarella cheese, repeat layers. Top with parmesan cheese and remaining pepperoni. Bake uncovered in a 350 degree oven for 35-40 minutes. Joy Moore Sanger

San Antonio Squash Casserole

6 Tablespoon butter, divided 1 medium onion, chopped 1 small red bell pepper, chopped 1 small green bell pepper, chopped 2 jalapenos, sliced and finely diced 2 pounds yellow squash, sliced, steamed, drained and cooled 1 cup diced Velveeta cheese ½ cup shredded cheddar cheese ½ cup shredded Monterrey Jack cheese 1 teaspoon salt ½ teaspoon black pepper 2 ½ cups crumbled round buttery crackers Preheat oven to 325 degrees. Spray a 2-quart baking dish with cooking spray. Set aside. In large pan, melt 3 Tablespoons butter over medium heat. Add onion, red and green bell pepper. Cook, stirring frequently until tender. Add jalapenos, cook for 5 minutes. Stir in the cooked squash. Fold in cheeses, salt and pepper. Spoon squash mixture into prepared dish, sprinkle with crackers. Melt remaining 3 Tablespoons butter and drizzle over crackers. Bake 20 minutes or until hot and bubbly. Cool 10 minutes before serving.

Nancy Yeatts Denton

Spicy Tater Tot Casserole

10-ounce bag Doritos, crushed 2 pounds ground beef, cooked & drained 1 can cream of chicken soup (15ounce) 1 cup milk, hot Salt and pepper, to taste 1 small onion, diced 1 pound grated cheddar cheese 32-ounce bag of tater tots Preheat oven to 350 degrees. Pour crushed chips in buttered oven dish, pour meat over chips, then onion, stir hot milk and soup together and pour over the top of mixture. Cover with cheese. Pour tater tots on next. Bake until tots are desired color of brown. Approximately 1 hour. Serve hot. Makes about 6-8 cups. Janie Walters Denton

Squash Casserole

8-ounces Zucchini 8-ounces yellow squash 4 teaspoons minced onion flakes 4 teaspoons margarine ¼ cup Rotel 8-ounces grated sharp cheddar cheese 12 saltine crackers (crushed) Preheat oven to 350 degrees. Cook squash and zucchini, onion and a small amount of water until tender. Drain water and add margarine, Rotel, and cheese. Stir to blend and pour into casserole dish. Sprinkle with cracker crumbs. Bake at 350 degrees until cheese is melted and bubbly. Serves 4. Paul Townsend Denton

Squash Casserole

5-6 medium yellow squash 1 cup chopped celery 1 cup chopped green pepper ½ cup chopped onion 1 small jar chopped pimentos 2 eggs, beaten 2 Tablespoons sugar Salt and pepper 1 cup crushed cracker crumbs Cook gently and drain yellow squash. Meanwhile, sauté in butter the following: celery, chopped green pepper, and chopped onion. Mix jar of pimentos with beaten eggs, sugar, salt to taste, and crushed cracker crumbs. Mix all together then place in casserole dish and sprinkle fine cracker crumbs over top and dot with butter. Bake 3 to 40 minutes at 350 degrees in the oven. Vonda Hawk Denton

Texas Casserole

2 pounds ground beef 3 cloves garlic, minced 16-ounce can tomato sauce

Holiday Traditions

1 teaspoon sugar 1 teaspoon salt 8-ounce package softened cream cheese 5 green onions, diced 8-ounce carton sour cream 12-ounce package medium noodles 6-ounce fresh mushrooms, sliced 2-3 cup grated mild cheddar cheese In large skillet sauté beef and garlic, drain well. Add tomato sauce, sugar, salt, and pepper to taste. Set aside. Combine softened cream cheese, onions, and sour cream. Set aside. Cook noodles and drain. Grease a 9x13-inch casserole. Layer it with half the noodle, half the meat mixture, half the mushrooms and half the cream cheese mixture. Repeat layers topping with the cheddar cheese. Bake at 350 degrees for 30-40 minutes. Allow to stand 10 minutes before serving. Serves 12. Nancy Yeatts Denton

Desserts. . .

5 Flavors

1 can cherry pie mix 1 cup coconut 1 cup chopped pecans 1 large can chopped pineapples, drained 1 tub cool whip Mix all ingredients together. Add a few drops red food coloring, optional. Can freeze up to 2 weeks in cool whip container. This is good, easy, and pretty to serve. Serves about 20. Ruby Starnes Denton

Turtle Ooey Gooey Cake

1 box yellow cake mix 1 large egg

1 stick margarine, melted 16-ounces softened cream cheese 2 sticks unsalted butter, room temperature 3 cups powdered sugar 4 large eggs 2 teaspoons vanilla 2 cups chopped pecans Caramel ice cream topping Base: blend the cake mix, 1 egg, 1 stick melted margarine in a bowl to form thick dough. Place dough into greased and floured 9x13inch pan and press onto bottom. Set aside. Filling: in large mixing bowl, beat the cream cheese until free of lumps then add room temperature unsalted butter and cream together. Add eggs and vanilla then powdered sugar 1 cup at a time. Pour mixture over the base and spread evenly. Sprinkle with 2 cups pecans on top of cream cheese mixture. Bake on center rack 45 minutes to 1 hour or until golden brown. Sit on racks to cool 30 minutes. Drizzle the caramel ice cream topping generously on top of cake. Refrigerate any leftover cake. Nancy Yeatts Denton

Amazing Apricot Lemon Cheesecake Bars

1 Box 19.35-ounces Krusteaz Lemon Bars Mix 8 ounces softened cream cheese ½ cup sugar 4 eggs ½ Teaspoon vanilla 1/3 cup water 1 pint jar Apricot Preserves ¼ cup powdered sugar Preheat oven 350 degrees Cooking time 48 minutes. Follow recipe on back of box for “Amazing Lemon Cheesecake Bars”, Place on serving dish & put apricot preserves on top of each bar. Dust with powdered sugar if desired. Servings 16 - 2-inch bars or 8 4-inch bars Janie Walters



2 large apples, peeled and quartered 1 (8-count) crescent rolls Cinnamon Sauce: 1 cup sugar 1 cup orange juice 3/4 stick margarine Wrap a crescent around each apple slice. Place in baking dish and sprinkle with cinnamon. In saucepan bring sauce to a boil then pour over your apple dumplings. Bake 30 minutes at 350 degrees, turning dumplings after 15 minutes and sprinkle turned side with cinnamon; continue baking until done. Serves 8. Try topped with scoop of vanilla ice cream. Delicious. Maria Hendrix

3 sticks softened margarine 2 cups graham cracker crumbs 2 cups powdered sugar 2 eggs 4-6 bananas sliced 1 can (15 ¼ ounce) crushed pineapple, drained 1 - 9 ounce frozen whipped topping, thawed Chop maraschino cherries, shave chocolate and chop nuts for topping Melt 1 stick margarine in pan and combine with graham cracker crumbs. Press into 13 x 9-inch pan. Beat remaining margarine with powdered sugar and eggs for 15 minutes. Pour mixture over crust. Slice bananas and place over mixture. Add pineapple and then whipped topping. Finish off with cherries, nuts and chocolate. Refrigerate and serve cold. Elaine Wittman Denton

Banana Split Cake

Apple Dumplings

Apple Pie

3 granny smith apples, sliced ¾ cup sugar 1 Tablespoon cornstarch 2 teaspoon cinnamon 1 teaspoon nutmeg 2 Tablespoons butter ½ lemon juice Pie Crust 2 cups flour ½ cup shortening 1 teaspoon salt ¼ cup ice water Preheat oven to 350 degrees. With fork, cut ½ cup shortening into 2 cups flour. Add salt, sprinkle with ice water. Toss lightly and form ball from dough. Roll out ½ of it for bottom crust. Fill with sliced apples, sugar mixed with cinnamon, nutmeg, melted butter, lemon, and cornstarch. Cover with top crust and sprinkle top with a little sugar and cinnamon. Bake in preheated oven for 1 hour. Serves 6. Evalyn Coulten

HOTOR Call Cold?


Brown’s Family Banana Pudding

3 Cook Serve pudding mix (Vanilla or French Vanilla) 3 cups of milk per box 2 boxes of vanilla wafers 8-9 bananas, sliced In large pan, combine boxes of pudding mix and milk. Cook it over medium heat when it comes to a full boil. Stirring constantly so it won’t scorch. Get a large bowl, couple of spoons of pudding in the bottom of the bowl so it keeps the wafers from moving around. A layer of sliced bananas, then layer of pudding, layer of cookies, layer of bananas, continue layering the cookies, bananas, and pudding until you get to the top end with pudding then you put a layer of wafers on top. James R. Brown Shady Shores

940-387-1911 Work Environmental Air Conditioning & Heating Doing business in Denton since 1969.


Merry Christmas and Happy New Year to You and Yours! KH

Holiday Traditions


Buttermilk Pecan Pie

3 eggs 1 1/3 cups sugar 2 Tablespoons flour 8 Tablespoons melted butter ¼ cup buttermilk 1 teaspoon vanilla 1 cup pecans 1 10-inch unbaked pie crust Preheat oven to 275 degrees. Beat eggs, add sugar, flour. Beat well. Add melted butter, buttermilk and vanilla. Stir well, add pecans and pour into pie shell. Bake about 1 hour. Joy Moore Sanger

Cherry Pistachio Bark

2 package (10 to 12-ounce) each vanilla or white chips 12-ounce white candy coating chopped 1 ¼ cups dried cherries chopped 1 ¼ cups pistachios chopped Line a 15x10x1-inch pan with foil. Set aside. In a microwave, melt chips and candy coating, stir until smooth. Stir in cherries and pistachios. Spread into prepared pan. Refrigerate for 20 minutes. Use sharp knife score surface of candy about 1/8 inches deep, making diamond shapes. Refrigerate for 40 minutes longer or until set. Store in airtight containers. Joy Moore Sanger

Christmas Fruit Cookies

1 cup butter 1 ½ cup brown sugar 2 beaten eggs 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon cinnamon 2 ½ cups flour 1 cup each: pecans, filberts, broken walnuts 4 slices pineapple, cut up ½ pound candied cherries cut in half Preheat oven to 350 degrees. Take 1 cup flour to put on nuts

and fruit. Sift other 1 4/2 cup flour. Mix rest of ingredients and sifted flour together by hand. Drop small balls on greased cookie sheet. Bake 15-20 minutes. Makes 180 small cookies. Hanci Tollefson Denton


1 stick margarine 1 cup flour 1 cup sugar 2 teaspoon baking powder ½ teaspoon salt 1 cup milk Canned fruit (such as cherries or peaches) Melt margarine in baking dish. Sift together all dry ingredients and stir milk into them. Pour mixture over melted margarine. Do not stir. Pour one regular size can of any fruit into the mixture, again, do not stir. Bake in 350 degree oven for 45 minutes. Serve warm. Serves 4. Dolores Vann Denton

Coconut Cake

1 white cake mix 3 eggs 1 cup milk ½ cup Crisco oil 1 small 3.4-ounce box vanilla instant pudding 1 teaspoon almond or vanilla extract Mix together all ingredients until smooth and creamy. Spray with Bakers Joy a 9x13-inch pan. Pour batter into pan and bake at 350 degrees for 30-35 minutes. Mix together: 1 can cream of coconut 1 can Eagle brand milk Punch holes in top of hot cake with handle of a wooden spoon. Pour the mixture over the hot cake slowly. Let cool. Icing: 8-ounce Cool Whip

12-ounce frozen coconut, thawed Frost cake with Cool Whip then sprinkle on the coconut. Refrigerate cake overnight. Nancy Yeatts Denton

Cranberry Almond Bread Pudding

1 package (6-ounce) Pancake mix ½ cup brown sugar ½ teaspoon cinnamon ½ cup dried cranberries ½ cup almond slivers 4 eggs ½ cup sugar 1 Tablespoon vanilla Dash of salt 2 ½ cup milk, scalded Preheat oven to 325 degrees. Make pancake mix as directed. Make 4 large pancakes using all batter. Tear into bit size pieces, put in well buttered 2 quart casserole dish. Sprinkle with brown sugar, cinnamon, dried cranberries and almonds. In mixing bowl mix eggs, sugar, vanilla, and salt then add milk. Mix and pour over dish. Let soak 10 minutes. Bake 50-60 minutes until knife comes out clean. Serve with vanilla crème sauce. Joy Moore Sanger

Cranberry-Pumpkin Spice Cupcakes with Orange Zest and Cream Cheese Frosting 1/2 cup unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 1/2 teaspoon pure vanilla extract 2 cup all-purpose flour 1-1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon pumpkin pie spice 1/8 teaspoon ground cloves 1 cup low-fat buttermilk 1/2 cup pureed pumpkin 1 cup fresh cranberries, heaping Orange Zest-Cream Cheese Frost-

ing 2 (8-ounce) packages cream cheese, at room temperature 8 Tablespoons unsalted butter, at room temperature 1 (16-ounce) box Confectioners’ sugar 2 Tablespoons freshly-grated orange zest Preheat oven to 350 degrees then line two muffin tins with 18 cupcake wrappers. In a mediumsized bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and cloves; set aside. Measure buttermilk in a large measuring cup, then add pumpkin and stir to combine; set this aside, as well. In a bowl of a standing mixer (fitted with the paddle attachment) or with a hand mixer, beat butter and sugar until smooth. Add eggs and vanilla extract and mix thoroughly. Scrape down the sides of the bowl, then add in the dry ingredients alternately with the buttermilk, ending with the dry ingredients. Carefully fold in the cranberries. Fill muffin tins about 2/3 full, then bake cupcakes for 20 minutes or until a toothpick comes out clean. Serves 18. Frosting: Beat cream cheese and butter together until smooth. Add powdered sugar and mix well. Add orange zest, then beat until smooth. Pipe frosting onto completely-cooled cupcakes. Jessica Reddick Gatlin Denton

Eggnog Pound Cake

1 cup margarine, softened ½ cup shortening 3 cups sugar 6 eggs 3 cups all-purpose flour 1 cup dairy eggnog 1 cup flaked coconut 1 teaspoon lemon extract 1 teaspoon vanilla extract ½ teaspoon coconut extract Preheat oven to 325 degrees. Cream margarine; gradually add


Serving Denton, Wise & Cooke Counties For 67 Yrs. 902 N. Elm, Denton,Tx 940-387-6049 • Metro 972-436-2612 • 940-387-4287 Bonded • Insured • State license # 1020

“We will be here tomorrow to back up what we said today” KH


Holiday Traditions

sugar, beating well at medium speed of an electric mixer. Add eggs one at a time beating well after each addition. Add flour to creamed mixture alternately with eggnog beginning and ending with flour. Mix until blended after each addition. Stir in coconut and flavorings. Pour into greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes. Check with toothpicks if it comes out clean. Cool 10 minutes in pan. Vonda Hawk Denton

Fresh Blackberry Cobbler

½ cup sugar 1 Tablespoon corn starch 4 cups blackberries 1 teaspoon lemon juice 1 cup flour 1 Tablespoon sugar 1 ½ teaspoon baking powder ½ teaspoon salt 3 Tablespoon shortening ½ cup milk Heat oven to 400°F. Blend ½ cup sugar and corn starch in medium sauce pan. Stir in blackberries and lemon juice. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minutes. Pour into ungreased 2 quart casserole, place in oven while preparing biscuit topping. Measure flour, 1 Tablespoon sugar, baking powder, salt into bowl. Add shortening and milk. Cut through shortening 6 times, mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit. Bake uncovered 2530 minutes or until biscuit topping is golden brown. Serves 6. Lola Mills Denton, Texas

Fudge Icing

3 Tablespoon cocoa 2 cups sugar ¾ cup milk 2 Tablespoon Karo syrup Mix cocoa with sugar, milk, and Karo. Cook to soft ball stage.

Dolores Vann Denton

Ice Box Fruit Cake

1 pound box raisins 1 pound vanilla wafers, crumbled ½ cup butter 3 Tablespoons Karo syrup 18 marshmallows 1 cup pecans ½ cup coconut 1 small bottle cherries Mix white Karo syrup and marshmallows with butter and heat until melted, add remaining ingredients. Pack in buttered pan. Keep in refrigerator, put pecans and cherries on top. Geneva Smith Krugerville

Italian Cheesecake

1 ½ pounds ricotta cheese (24-ounce) 8-ounce mascarpone cheese 3 egg yolks, lightly beaten ½ cup sugar 2 Tablespoons brandy or cognac 2 Tablespoons vanilla extract 2 9-inch crumb crusts Prepared chocolate sauce (optional) Preheat oven: 375° Cooking time: 30 minutes Preheat oven to 375 degrees. Cream cheeses together, add the rest. Any other liquors can be substituted for cognac. For plain cheesecake, use only vanilla. Makes 2 pies. Audrey Bassett Denton

Janie’s Chocolate Pound Cake

1 10” Bundt pan-buttered well 3 Tablespoons Cocoa-dusted in pan 1 box Duncan Hines German chocolate cake mix 1 cup real butter or oil 8 ounces sour cream ¾ cups water 3 eggs 1 cup sugar

1 box instant Chocolate pudding mix 6-8 ounces chocolate chips 1 cup roasted pecans 2 Tablespoon cinnamon Preheat oven 350 degrees -cooking time 55 minutes Beat cake mix, butter, sour cream, water, eggs, pudding & cinnamon well-till thick. Spoon ½ of batter evenly in prepared pan, sprinkle nuts & chips evenly over this. Spoon rest of batter evenly over this. Bake approximately 55 minutes at 350 degrees. Cake is done when knife comes out clean. Cool 15 minutes. With potholders turn pan upside down & leave pan on cake 10 minutes, on serving dish (oven proof). Remove pan & cool. Cool cake well or it will fall apart. Makes 10-12 nice size pieces. Janie Walters Denton

Janie’s Crescent Apple Dumplings

2 large cans of crescent rolls 1 large can of apple pie filling ½ cup butter 2 ½ cups of water 1 ½ cups sugar 1 Tablespoon vanilla 3 Tablespoons cinnamon ½ cup sugar (cinnamon and sugar should be blended to sprinkle on top) Preheat oven to 350 degrees. Butter 13x9-inch pan. Set aside. Flour cutting board or pastry sheet. Roll flat each crescent roll into a rectangle. Spoon apple pie filling by heaping spoonful, sprinkle with cinnamon and sugar, take next flat rectangle roll and lay on top. Pinch edges closed tightly. Lay dumplings in prepared pan. Heat water, sugar, vanilla and butter together until butter has melted. Pour over dumplings. Sprinkle with cinnamon and sugar. Bake 30 minutes or until done. Makes 10 big dumplings or 20 small ones.

Janie Walters Denton

Janie’s Snowballs

1 box favorite cake mix (made to 24 or more cupcakes) 8-ounce cream cheese 1 cup powdered sugar ½ cup milk Extra-large tub cool whip 8 cups flaked coconut 1 large bag of M&M’s or favorite candy pieces or fruit Make cupcakes without papers. Beat cream cheese, powdered sugar and milk in large bowl until smooth. Stir in cool whip. Hold cupcakes upside down in palm of hand. Cover bottoms and sides with frosting. Pour coconut in large pan – set cupcakes in pan and frost top then press coconut all over. Top with M&M’s. Refrigerate 1 or more hours before serving. Serving Instructions: Place on serving dish and put straw in for holding to eat. Serves 24-30. Janie Walters Denton, Texas

Key Lime Pie

1 graham cracker crust 9-inch 1 (14-ounce) can condensed milk ½ cup fresh lime juice (about 3 limes) 1 teaspoon lime zest (optional) 2 cups thawed whipped topping 8 thin lime slices (optional) Mix condensed milk and lime juice, add zest. Pour into pie crust and top with whipped topping. Refrigerate 2 hours before serving. Gretchen Arrant Denton, Texas

Lemon Chess Cake

1 lemon Duncan Hines cake mix 1 stick of butter, melted 1 egg, beaten Frosting: 8-ounce package cream cheese

May the One whose birth we celebrate fill your year with grace and peace.

All faiths or beliefs are welcome. KH

Holiday Traditions


2 eggs 1 box powdered sugar Cake: mix all together until crumbly and pat into a 9x13-inch pan. Frosting: blend together and pour over first layer. Bake at 350 degrees for 40 minutes. Waunita Griffin Krum

Lemon Chess Pie

1/3 cup melted butter 2 cups sugar 4 eggs, beaten 1 Tablespoon flour and 1 Tablespoon cornmeal ¾ cup buttermilk ¼ cup concentrated lemon juice 1 teaspoon lemon flavoring 9-inch deep dish pie crust (or pie pan with no crust for a pudding) Preheat oven to 350 degrees. Cream butter, sugar, and eggs. Stir or sift flour and cornmeal together and mix in with mixture. Mix in buttermilk, lemon juice, and flavoring. Pour into pie pan or baking pan and bake until knife inserted in middle comes out clean. It will get firmer when cooled. Note: I always double everything and make 2. It is very good. Andy Walters Denton

Lemon Olive Oil Cake

1 cup cake flour 1 cup all purpose flour ¾ teaspoon baking powder ¼ teaspoon baking soda Pinch of salt 3 eggs 2 ½ cups sugar Zest of 2 lemons 1 ½ cups of whole milk 1 ½ cups extra virgin olive oil ¾ cup sweetened coconut, lightly toasted Preheat oven to 350 degrees, grease and flour 9x13-inch pan. In bowl, combine both flours, baking powder, baking soda and salt. In another bowl, whisk together eggs and sugar until mixture forms a ribbon. Stir in zest, milk and oil until combined. Fold in dry ingredients and coconut. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted in center comes out clean. Elaine Wittman Denton

Mamma’s Good Stuff

2 Large Cans of Fruit Cocktail 1 bag of coconut flakes 3 sliced bananas 1 bag of marshmallows 1 cup pecans 2 tubs (large) of Cool Whip 1 Tablespoon vanilla (Optional) Food Coloring (Optional) Combine fruit cocktail, coconuts flakes, sliced bananas, marshmallows, pecans and vanilla into large bowl. Stir together.


Add cool whip and food coloring and stir together thoroughly. Chill 2 hours before service. Serves 1012. Pamela Beck Denton

Mexican Fudge

1 cup whole milk 2 cups sugar Salt, pinch 6 Tablespoons cocoa 4 Tablespoons butter 1 teaspoon vanilla 1 teaspoon cinnamon 1 cup chopped pecans, if desired Bring milk, sugar, salt, and cocoa to boil. Scrape any sugar crystals away from sides of pan. Reduce heat to medium and cook without stirring until 238 degrees (soft ball stage). Remove from heat without stirring. Let cool to 110 degrees, add butter, vanilla, and cinnamon. Beat until no longer glossy. Add nuts. Pour into 9x13-inch buttered pan. Let cool, cut into squares. Wanda L. Gibson Denton, Texas

Microwave Pralines

¾ cup buttermilk 2 cups sugar 2 cups pecan halves 1/8 teaspoon salt 2 Tablespoon butter 2 teaspoon of baking soda Stir together buttermilk, sugar, pecans, salt and butter in 4-5 quart glass dish. Cook on high for 12 minutes, stirring in 4 minutes intervals. Stir in baking soda until foamy. Cook on high 1 minute (this will give color). Beat until tacky, 1 minute. Drop teaspoon on wax paper. Makes 5 dozen. Waunita Griffin Krum

Mom’s Pineapple Upside-down Cake

½ stick margarine ½ cup brown sugar 7 pineapple slices 1 box white cake mix Maraschino cherries Walnut pieces Melt margarine and brown sugar together in 2-inch deep cast iron skillet. Place pineapples slices in skillet over butter mixture. Place ½ maraschino cherry in center of each pineapple slice. Sprinkle walnut pieces in open space in skillet. Prepare white cake mix as directed and pour over pineapple and bake as directed. Cool, turn onto cake plate. Gretchen Arrant Denton

Mother’s Sheet Cake

2 cups sugar 1 ¾ cups flour ¾ cup cocoa 1 ½ teaspoon baking powder

1 ½ teaspoon baking soda 1 teaspoon salt 2 eggs 1 cup whole milk ½ cup vegetable oil 2 teaspoon vanilla 1 cup boiling water Preheat oven to 350 degrees. Combine dry ingredients in large bowl. Add eggs, milk, oil, vanilla. Beat at medium speed for 2 minutes. Stir in boiling water. Pour into cake pans, cook until done. Frost with 1 stick butter, 2/3 cup cocoa, 3 cups powdered sugar, 1 cup milk, 1 teaspoon vanilla. Melt butter, stir in cocoa, alternate sugar and milk, medium speed. Serving instructions: frost and serve room temperature. Serves 10-12. Wanda L. Gibson Denton

Peanut Butter Crisscrosses

1 cup shortening 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 1 cup peanut butter 3 cup sifted all-purpose flour 2 teaspoon soda ½ teaspoon salt Preheat oven to 350 degrees. Thoroughly cream shortening, sugars, eggs, and vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Drop by rounded teaspoons on ungreased cookie sheet. Press with back of floured fork to make crosscross. Bake 7-8 minutes. Makes about 5 dozen cookies. James R. Brown Shady Shores

Peanut Butter Ice Cream Pie

2 cups vanilla ice cream 1 cup whipped cream or cool whip ¾ cup crunchy nut peanut butter 1 graham cracker crust Combine ice cream, whipped cream, and peanut butter. Mix thoroughly. It should be smooth when mixed. Put this mixture into a cooled graham cracker crust. Place covered in deep freeze until ready to serve. Let it sit about 10 minutes before serving. This makes it easier to cut. Serves 5-6. Morelle Miller Denton

Peanut Butter Squares

1 cup sugar 1 cup Karo syrup 1 cup peanut butter 6 cups cereal (rice Chex or Special K) 1 cups peanuts (optional) In a large glass bowl put first 4 ingredients then microwave on high for 2 minutes, stir, microwave for 2 more minutes on high then stir in cereal and peanuts then spread into a buttered 9x13-inch dish. Let cool, then cut into squares. Serves 16.

Shirlene Wright Sanger, Texas

Pecan Cheesecake

8-ounce cream cheese, softened ½ cup plus 1/3 cup sugar 2 teaspoon vanilla, divided 4 eggs, divided 1 1/24 cup chopped pecans 1 cup light corn syrup 10-inch pie crust Preheat oven to 350 degrees. In a bowl mix cream cheese, 1/3 cup sugar, 1 teaspoon vanilla, and 1 egg until smooth. Pour into pie crust. Sprinkle chopped pecans over syrup, 1 teaspoon vanilla and ½ cup sugar. Whisk until smooth. Pour mixture over pecans. Bake 350° for 50 to 60 minutes. Let cool. Pecans will rise to top. Cut and serve. Serves 12. Ruth Carter Krugerville

Pecan Pie Bars

4 cups plus 2 Tablespoons flour, divided 2 ½ cups butter, softened and divided 1 cup powdered sugar 1 ½ teaspoon salt, divided 6 eggs, beaten 1 ½ cups packed brown sugar 2 cups white Karo Syrup 2 teaspoons vanilla 1 ½ cups chopped pecans In large bowl, combine 4 cups flour, 2 cups softened butter, powered sugar and ½ teaspoon salt. Mix well until form soft dough (I do mine in food processor). Press into greased 18x12-inch jelly roll pan. Bake at 350 for 15 minutes. Melt remaining ½ cup butter, cool slightly. In a separate bowl combine the butter, remaining flour, remaining salt and the other ingredients except pecans. Remove baked crust from oven, sprinkle crust with the pecans and pour egg mixture over pecans. Bake at 350 degrees for another 30-40 minutes or until topping is set. Cool before cutting. Makes about 3 dozen. Nancy Yeatts Denton

Pecan Stick

3 Cups Brown Sugar 2 Cups Flour 6 Egg Whites 2 teaspoon baking powder 1 pound pecans (Chopped) 1 teaspoon vanilla Preheat oven to 300 degrees. Mix sugar, flour, baking powder, egg whites (without beating) and vanilla. Spread in baking pan 9x13-inch. Bake slowly. Check after 45 minutes. Cut into sticks as soon as removed from the oven. Serves 6. Karen Jackson Denton

Holiday Traditions

Peppermint Bark

1 (11-ounce) pkg. peppermint candy 1 ½ (24-ounce) pkg. vanilla candy coating Line a 12x15-inch baking sheet with wax paper. Set aside. Place peppermint candy in a heavy zip top plastic bag, pound with a mallet coarsely chopped. Place candy pieces in a colander, shake over wax paper to sift fine dust. Reserve larger peppermint pieces in the colander. Melt candy coating according to pkg. directions. Pour evenly over peppermint dust on waxed paper. Spread to ¼ inch thickness. Sprinkle with reserve peppermint pieces gently press peppermint into candy coating. Let stand at noon temperature 2 hours or until completely firm. Break or cut candy into pieces. Store in an airtight container in a cool place up to/month. Use peppermint stick candy for best results. Joy Moore Sanger

Peppermint Fudge

1 2/3 granulated sugar 2/3 cups (5 fluid ounces) Carnation evaporated milk 2 Tablespoons margarine ¼ teaspoon salt 2 cups miniature marshmallows 1 ½ cups semi-sweet chocolate morsels ½ teaspoon vanilla ¼ teaspoon peppermint extract ¼ cup crushed, hard peppermint candy Line 8-inch square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, vanilla, and peppermint extract. Stir for 1 minute very vigorously until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces. Lola Mills Denton

Plum Pudding

3 cups bread crumbs 1 cup raisins 1 cup currants 1 cup dried cranberries 1 cup sugar ½ teaspoon cinnamon ½ teaspoon mace ½ teaspoon nutmeg 2 sticks melted butter 4 eggs, beaten ½ teaspoon almond extract ½ cup brandy, warmed Mix the bread crumbs with the raisins, currants, cranberries, sugar, and spices. Toss with the melted

Holiday Traditions

butter, then with the eggs and almond extract. Place the mixture in a greased pudding bowl, place waxed paper over the top, then seal with aluminum foil. Place in a kettle in enough water to come half way up the dish. Cover and simmer for 6 hours, adding water as needed. The pudding is done when it is firm. Remove the foil and waxed paper, invert and slide onto a serving dish. With the lights turned low, ignite the warm brandy and slowly pour over the pudding while you listen to the “oooughs” and “aaaahs” of your guests. Serve with hard sauce. Dolores says this is better than the puddings we brought from England. Don Vann

Pumpkin Pie Dip

10-ounces cream cheese, room temperature ¾ cup canned pumpkin ½ cup packed brown sugar 1 ½ Tablespoon orange juice 1 ½ teaspoon cinnamon 1 teaspoon cloves Whip ingredients together until fully combined and smooth. Serve with ginger snaps. Gretchen Arrant Denton

Rasberry Dessert

3 egg whites, beaten stiff 1 cup sugar, added slowly 12 soda crackers, rolled fine 1 cup nuts, coarsely chopped ½ cup orange juice ½ pound or 32 large marshmallows 1 cup whipped cream 1 package frozen raspberries Preheat oven: 350°Degrees Cooking time: 30 minutes Mix first four ingredients. Spread in glass 9x12-inch pan. Bake at 350° for 30 minutes, cool. Melt orange and marshmallows in double boiler. Cool. Add whipping cream and raspberries, thawed, drained and crushed. Put that on cooled crust. Refrigerate until ready to serve. Cut into squares and serve. Serves 15-20. Bonnie Bassett Denton

Simple Sugar Cookies

1 cup granulated sugar 1 cup butter or margarine, softened 1 egg 1 Tablespoon vanilla extract 2 ¼ cups all-purpose flour 1 teaspoon baking soda Preheat oven to 375 degrees. In a large bowl, mix sugar and butter. Beat in egg and vanilla until light and fluffy. Mix in flour and baking soda. Drop by tablespoon on ungreased cookie sheet. Cook in 375 degree oven until lightly brown. Makes about 60 cookies. Dolores Vann Denton

Skillet Chocolate Chip Cookie

6 Tablespoons unsalted butter, room temperature 1 large egg 1 cup all-purpose flour ½ teaspoon coarse salt 1/3 cup dark brown sugar ½ cup sugar 1 teaspoon vanilla ½ teaspoon baking soda 1 cup semi-sweet chocolate chips Preheat oven to 350 degrees. In a large bowl combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast iron skillet; smooth top. Bake until cookie is golden brown and just set in the middle, 18 to 20 minutes. Let cool 5 minutes. You may add 1 cup chopped walnuts to the batter for an added crunch. Lola Mills Denton

Strawberry and Banana Dish

1 pound of ripe cleaned strawberries, sliced 3 ripe bananas cut in circles Marie’s strawberry glaze 1 tub Cool Whip 1 angel food cake (optional) Place strawberries in bowl, add bananas, cover with glaze. Dish up per person in dish, top with Cool Whip. Place cake to the side if desired. Andy Walters Denton

Strawberry Delight

1½ cups flour ¾ cup melted butter ¾ cup chopped pecans 2 cups sifted powdered sugar 1 8-ounce package cream cheese, softened 1 8-ounce carton frozen whipped cream 3 cups sliced strawberries 1 cup sugar ¼ cup flour 3 Tablespoons strawberry gelatin 1 cup water Crust: Combine the 1½ cups flour and melted butter, stir in pecans. Pat evenly in the bottom of a 3-quart baking dish. Bake at 350 degree oven for 20 minutes or until golden brown. Cool in pan. Filling: Mix powdered sugar and cream cheese, add whip cream, beat until smooth. Spread over cooled crust. Arrange sliced strawberries on top cover and chill. Top layer: Combine in sauce pan, sugar, ¼ cup flour and strawberry gelatin, stir in water. Cook and stir until thick and bubbly. Cool about 30 minutes. Spoon gelatin mixture over strawberries. Cover and chill for 4-24 hours. Joy Moore Sanger

Tittle English Toffee

2 sticks real butter ¼ cup water 1 cup sugar 1 package sliced or slivered almonds 1 large or 6 regular-sized Hershey chocolate bar Cook first 4 ingredients over medium heat, stirring constantly until the color of light coffee (about 15 minutes, if undercooked it will be chewy). Pour into buttered cookie sheet or any flat pan. Place chocolate bars on top and spread as they melt. Put in freezer to set. When cool, break into pieces. Waunita Griffin Krum

To-die-for cookies

2 sticks of butter 3 cups of graham cracker crumbs 2 (14-ounce) cans sweetened condensed milk 3 cups chocolate chips (milk, white, dark..whatever) 1 cup chopped pecans 1 cup sliced almonds Preheat oven to 350 degrees. Melt butter in microwave. Stir to melt completely. Place graham cracker crumbs in a 9x13-inch pan covered with aluminum foil over the edges. Pour melted butter over crumbs and stir until all crumbs are moistened with butter. Press crumbs firmly until they cover the pan. Pour sweetened condensed milk over the crumb crust. Spread to the edges of the pan. Top with chocolate chips, pecans and almonds. Press down with a fork. Bake uncovered 30 minutes or until bubbling at the edges. Cool completely. Refrigerate until firm. Remove foil with mixture in it. Place on a cutting board. This will allow you to cut cookies easily after they are cooled. Serves 24-30. Pat Cheek Denton

Vanilla Wafer Cake

2 sticks margarine 2 cup sugar 6 eggs ½ cup milk 1 (12-ounce) box vanilla wafers, crushed 1 (7-ounce) package extra fine grated Coconut 1 cup chopped nuts Preheat oven to 300 degrees. Cooking Instructions: Blend margarine and sugar well. Add eggs one at a time; beat well after each addition. Add milk alternately with wafer crumbs. Add coconut and nuts. Bake in tube pan for 1 hour and 30 minutes at 300 degrees. (Grease and flour tube pan). Cool in pan before removing. Tonya Myers Shady Shores


Walnut Brittle

2 cups sugar 2 Tablespoons butter ½ teaspoon salt 2 cups broken, shelled walnuts Cover wooden bowl with a sheet of aluminum foil; coat foil heavily with butter. Place sugar in mediumsize heavy frying pan. Cook over low heat, stirring constantly with fork 15 to 20 minutes or until sugar melts to a light golden syrup: keep heat low so sugar won’t scorch. Blend in butter and salt. Add nuts; stir until all are coated with syrup. Pour onto prepared foil; quickly spread hot candy into thin sheet with two forks. When cool, loosen from foil; break into serving pieces. Vonda Hawk Denton

Walnut Fudge Pie

3 large eggs, beaten ½ cup brown sugar ¼ cup flour cup butter 1 teaspoon vanilla 1 (12-ounce) pkg. semisweet chocolate morsels melted 1 ½ cups walnuts or pecans ½ (15-ounce) package refrigerated pie crust Stir together first 5 ingredients until blended. Stir in melted morsels and nuts. Spoon filling into crust. Bake at 375 degrees for 30 minutes. Cool completely. Joy Moore Sanger

Meats. . .

Asparagus and Chicken Quiche

10-inch unbaked pie crust 1 pound fresh asparagus 1 chicken breast, cooked and diced

½ cup shredded Swiss cheese ½ cup shredded Cheddar cheese 4 eggs, slightly beaten (Use 5 to make it fluffy) 2 cups whipping cream ½ teaspoon salt ¼ teaspoon sugar Preheat oven to 350 degrees. Wash the fresh asparagus and snap off the tough end pieces. Chop the remaining asparagus into one inch pieces (cut them into about ½ - ¾ inch for better bite size). Put in small pot and steam until tender. Drain well and arrange on bottom of the crust. Sprinkle with chicken and cheeses. Blend eggs and whipping cream. Add salt and sugar. Pour over mixture in crust. Bake at 350 degrees for 50 to 60 minutes, until golden brown and the middle is firm to touch. Marsha Brumfield King St. Louis,

Athenian Shrimp

2 Tablespoons olive oil 1 large onion, sliced 2 cloves garlic, finely chopped 1 1-pound can tomatoes, drained and chopped 1 teaspoon leaf basil,, crumbled 1 teaspoon salt (optional) ¼ teaspoon black pepper ¼ cup chopped fresh parsley 1 ½ pounds large shrimp, shelled and deveined 1 cup (4-ounces) feta cheese, crumbled Heat oil in medium-size skillet and sauté onion and garlic until wilted but not browned (about 5 minutes). Add tomatoes and cook over high heat about 10 minutes, or until thickened. Add basil, salt (if used) and pepper and cook over medium-high heat 10 minutes. Add shrimp and cook 3-5 minutes or until shrimp turn pink. Add feta and turn off heat. Serve over hot rice, garnish with lemon wedges. Serves 4. Bonnie Lovell


Baked Chicken & Sauce by Andy

3 pounds chicken pieces Salt & pepper to taste ½ cup butter ½ cup oil 2 cans (15-ounce) cream of chicken soup 16-ounces of sour cream 8-ounces water 8-ounces milk Preheat oven to 350 degrees. Have clean chicken, cut into pieces, season to taste, stir fry chicken in butter & oil until brown of each side. Pour all juices and oil into baking dish. Put chicken on top. Cover with foil. Bake 30 minutes. While baking, heat soup, milk and water until smooth, stir in sour cream until smooth. Remove foil from chicken, pour sauce evenly over all chicken. After you turn each piece over, put foil back on pan tightly. Bake another 15-20 minutes. Serve hot! This goes good with rice or mashed potatoes or whatever. Andy Walters Denton

Baked Pork Chops

6 pork chops or 2 per person Un-seasoned meat tenderizer Black pepper to taste 4-ounces A-1 steak sauce 8-ounces water Place pork chops in baking pan, lightly sprinkle meat tenderizer and black pepper on each side. Broil on each side until lightly brown. Remove from oven and turn oven to 400 degrees. Stir steak sauce and water together, pour over meat, cover with foil. Bake until sticks tender, about 35 minutes. Note: when broiling meat place directly down in pan, not on top of broiler, this way you are cooking in juice not drying out meat. Remove from oven and serve in pan. Serves 6 or


Andy Walters Denton

BBQ Meatballs Sauce

1 can jellied cranberry sauce 1 – 12 ounce bottle chili sauce 2 Tablespoons brown sugar 1 Tablespoon lemon juice In skillet, combine above ingredients and simmer until smooth. Add meatballs and simmer 1 hour. Elaine Wittman Denton

BBQ Ribs or Brisket

8 pounds or more Ribs or Brisket 1 Box Shake N’ Bake BBQ Glaze Unseasoned Lowry’s Meat Tenderizer 2-3 Tablespoons Flour 1 cup water or ½ more 1 “Turkey-sized” Reynolds Cooking Bag Preheat oven to 350 degrees. Follow instructions on back of cooking bag box. Place bag inside baking pan. Lightly cover all sides of meat with tenderizer. In separate broiler pan place meat and broil on all sides until light brown. Pour 1 cup water in pan after removing meat & pour water in cooking bag. Put meat in Shake N’ Bake glaze in large bag and shake. Remove and place in cooking bag meat and put other ½ cup water in Shake N’ Bake bag. Rinse by shaking bag, pour, beside meat into cooking bag. Place tie of bag, Bake with hole cut in bag 2-3 hours. Watch to see if meat needs basting half way through cooking. If so, spoon some of liquid in bag over meat as needed. Serves 12 or more. Andy Walters Denton

Breaded Cuban Steak

4 steaks of your choice, ¼ inch thick (sirloin, palomilla, etc.) 1 red or yellow onion, chopped

Happy Holidays Jones Family Medical 413 E. Broadway St. Gainesville • 940-665-0721 44

Denton Family Practice Associates 1605 N. Locust St. Denton • 940-565-0002


Holiday Traditions

2-3 garlic cloves, minced ½ cup orange juice ¼ cup fresh lime juice 1 Tablespoon granulated garlic 1 Tablespoon paprika 6 eggs 2 cup ground cracker crumbs (crackermeal) Vegetable oil for frying Salt and pepper Fresh cilantro and limes for garnish Mix together chopped onion, minced garlic, orange juice, lime juice, granulated garlic, paprika and salt/pepper. Pour over steaks and marinate minimum 1 hour (overnight preferred). Heat vegetable oil in a large skillet. Beat eggs in bowl, add cracker meal to a separate bowl. Dip the steaks into eggs, then cover in cracker crumbs. Fry steaks in the oil on both sides, approximately 2-3 minutes per side (will cook very quickly). Drain on a paper towels, squeeze fresh limes and garnish with cilantro. Best served with rice and black beans. Robin Hongola Denton

Cami’s Chicken Spaghetti

Vermicelli Thin Spaghetti 1 pound Cheddar Cheese 1 green bell pepper 1 red bell pepper 1 onion 1 jar of mushrooms 2 cans “cream of mushroom soup” Dash of Chili Powder Salt and Pepper Boiled Chicken 350 Degrees for 30 Minutes. Mix in a dish spaghetti and chicken and a cup of chicken broth. Sauté in butter all veggies and then mix together all ingredients. Add ½ cheddar cheese grated to mixture. Top with Grated Cheese and bake for 30 minutes. Cool for 10 minutes. Serves 8 Cami Hobbs-Earhart Denton

Chicken Enchilada Skillet

1 can (12.5-ounce) Great Value chunk chicken breast, shredded 1 can (10-ounce) Ro-Tel original diced tomatoes and green chilies, undrained 1 can (10-ounce) Old El Paso red enchilada sauce 1 can (8-ounce) tomato sauce Pam cooking spray 12 corn tortillas, torn into bite-size pieces 1 cup shredded fiesta blend cheese, divided Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken, mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently. Pour undrained tomatoes and enchilada and tomato sauces over chicken mixture. Cover skilled and cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining ½ cup cheese. Serve immediately. Lola Mills Denton


2 small Onions 1 Garlic clove Butter Flour Spices 2 cups chicken broth A peeled apple Chopped meat Sauté two small chopped onions, one minced garlic clove in two tablespoons of butter until tender Add more butter and the following mixed items – 2 tablespoons each of flour and curry powder, 2 teaspoons each of ground ginger and cardamom and one teaspoon of salt. Mix until smooth. Add chicken broth and an apple. As broth thickens as shrimp or meat. Serves 3. Delores Vann Denton

Friday Night Dallas County

Jailhouse Chili

2 cups ground suet (or lard) 2 pounds ground beef 3 buds garlic 1 ½ Tablespoon paprika 1 Tablespoon cumin seed 1 Tablespoon salt 1 Tablespoon white pepper 1 ½ teaspoon ground sweet chili 3 cups water, add more as needed Serving instructions: serve hot in bowls with shredded cheddar cheese and chopped onions. Melt suet (may use lard), add beef, garlic, seasonings, cover and cook slowly for four hours in heavy iron skillet. Stir occasionally. Add water, continue cooking for another hour. Wanda L. Gibson Denton

Eggs and Sausage

Hard boiled eggs – peel and dry Bob Evans “hot” sausage – tube Flatten patty in hand. Cover egg with meat as much as possible. Roll in bread crumbs. Bake at 350 degrees and roll over every 15 minutes for one hour. Elaine Wittman Denton

French’s Crunchy Onion Chicken

1 1/3 cup French’s French Fried Onions 1 pound Boneless skinless chicken breasts 1 egg, beaten Preheat oven to 400 degrees. Crush French Fried Onions in plastic bag. Dip chicken into egg; then coat in onion crumbs. Bake 20 minutes at 400 degrees until cooked through. Prep: 5 minutes. Cook: 20 minutes. Elois Brown Shady Shores

My Goulash

1 pound ground beef

1 cup chopped onions 1 ½ cup large elbow macaroni 1 can 1503 chili 1 Tablespoon butter Cook and brown beef and onions in large skillet. Cook macaroni until tender. Drain. Add butter, meat, and chili. Optional: add shredded cheese on top. Serve in bowl. Serves 6. Frances Akin

Granny’s Chicken Fried Steak

3 large eggs 1 cup whole milk 1 teaspoon salt ½ teaspoon pepper 1 clove garlic, minced 3 cups flour 2 ½ pounds round steak (not cubed) ½-inch thick cut into 6 pieces Cooking oil Whisk milk, eggs, seasonings until well blended. Put flour into shallow dish. Pound meat with meat mallet or edge of a heavy saucer until ½ to 1/3-inch thick. Dip into flour, then egg mixture, again with flour. Heat heavy iron skillet with oil 1/2-inch depth. Gently add meat in hot oil. Cook on both sides until browned. Wanda L. Gibson Denton

Grilled Cheese and Ham Sandwiches

1 grilling pan Butter 4 slices of Texas toast or bread 4 slices American cheese 4 slices chopped ham or your choice of ham Lightly butter slices of bread on both sides. Place buttered bread onto hot grill. Fry 1 to 2 minutes, make sure to watch until lightly toasted. Quickly place slices of cheese on each slice of bread. Place ham on top of cheese. Place one layered toast on top of another

Seasons Greetings SMITTY’S

(940) 382-3232


11.08.13 Smittys Floor 7.5x2.88 (HT) sue 11-04 Holiday Traditions 1001158306-01 corr:

1815 N. Elm Denton, Texas



to make sandwich. Remove from heat. Serve hot. Makes 2 servings. Janie Walters

Ham and Potatoes Bake

1 Reynolds cooking bag- Turkey size 2 Tablespoons Flour 1 stick of butter ½ fully cooked 10 pound ham 10 peeled potatoes cut long in half Salt and pepper (season potatoes to taste) 1 extra large roasting pan 1 cup water Preheat oven to 350 degrees. Prepare oven bag – follow directions on back of box. Place in pan. Put water and butter in bottom of pan. Place ham cut side down, pour potatoes around ham. Close bag with its own tie. Tuck end of bag and tie under bag Slit 6 to 8-inch hole in top of bag. Position oven racks far enough apart so that the bag does not touch. Bake in hot oven 1 ½ hours or until veggies are done. Tip: If you slice ham before baking it will cook faster. Janie Walters Denton

Herbed Shrimp and Tomatoes

2 pounds fresh or frozen jumbo shrimp 2 Tablespoons snipped fresh basil 1 Tablespoon lemon juice ¾ teaspoon salt ¼ teaspoon ground black pepper 2 Tablespoons extra virgin olive oil 2 cups grape or cherry tomatoes, halved Lemon wedges optional Snipped fresh basil optional 1 recipe basil dripping sauce Thaw shrimp if frozen. Peel and devein shrimp, remove tails, rinse, dry, and set aside. Combine 2 Tablespoons basil, lemon juice, salt and pepper. Add shrimp toss to coat, cover. Refrigerate for 1030 minutes. In skillet cook shrimp mixture, half at a time in hot oil for 3 minutes. Put shrimp in bowl, add tomatoes. Toss basil dripping sauce, combine 1 cup mayonnaise, 1 Tablespoon snipped fresh basil, 2 cloves minced garlic, 1 teaspoon cayenne pepper. Cover chill in refrigerator until ready to serve. Joy Moore Sanger

Homemade Chicken Soup

Use a large stock pot and fill with water. Add 1 washed cut-up whole chicken. Cook until a scum forms on top. Skim off with a small strainer into a bowl and throw away. You have to do this several times When all clear add: 1 or 2 Tablespoons salt A little pepper Large carrots or baby carrots Several stalks of celery with leaves Parsley


1 large onion, cut in half One large Knorr chicken bouillon cube Cook slowly for a couple of hours. Strain soup into large bowl and serve over noodles with carrots. Elaine Whittman

Hungarian Goulash

3 tablespoons shortening 1 pound lean beef (cubed) 1 large onion (diced) ½ green pepper (sliced) 3 sprigs fresh parsley 1 cup tomatoes Water to cover meat 3 medium potatoes Salt to taste Heat shortening and brown meat, add onion and green pepper. Add parsley, tomatoes, water to cover meat and cook 45 minutes. Peel and slice potatoes and salt to taste. Replace cover and cook 20 more minutes or until potatoes are done. Serve over wide egg noodles. Makes 6 Servings. Paul Townsend Denton

Mama’s Chili

2 pounds ground chuck 1 small onion chopped 1 or 2 cans beef broth 1 can (16-ounces) Tomato Paste 1 can (15-ounces) crushed tomatoes 1 or 2 Tablespoons garlic powder 1 or 2 Tablespoons paprika Salt to taste 1 or 2 Tablespoons chili powder 1 or 2 Tablespoons cumin ¼ teaspoon ore cumin Pinch of cayenne pepper In cast iron skillet cook brown ground meat with chopped onion, tomato paste, crushed tomato. Simmer over medium heat for about 15 minutes. Stir in remaining items then cook or simmer for 2 hours. GG Murray Shady Shores

Parmesan Crusted Chicken

1 cup Hellman’s mayonnaise 8 boneless, skinless chicken breast halves (about 1 ¼ pounds) ½ cup grated parmesan cheese 2 ½ Tablespoons Progresso Italian style dry bread crumbs Heat oven to 425 degrees. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly soaked. Serves 8. Lola Mills Denton

Potato Chip Fried Chicken

1 ½ cup finely crushed wavy potato

chips 1 teaspoon salt ¼ teaspoon pepper Dash paprika 2 to 3 pounds chicken, cut up 2 eggs, slightly beaten ¼ cup milk ¼ cup butter Combine crushed potato chips, salt, pepper, and paprika. Combine eggs and milk. Dip chicken first in egg and milk mixture then in chip mixture. Melt butter in baking dish. Add chicken (do not stack) and bake at 350 degrees for 45 minutes or until tender. Nancy Yeatts Denton

Quick Chicken Stir-Fry

1 pound boneless skinless chicken breasts, cut into thin strips. 2 cloves garlic, minced 1 Tablespoon Oil 1¼ cup water ¼ cup lite soy sauce 1 Tablespoon sugar 1 package (16-ounce) frozen stir-fry vegetables 2 cup Minute Premium White Rice, uncooked Cooking Time: 5 minutes Cook and stir chicken and garlic in hot oil in large skillet on medium-high heat 5 minutes or until chicken is cooked through. Add water, soy sauce, sugar and vegetables; stir. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Serves 4. Shawna Myers

Ranch Parmesan Chicken

6 boneless chicken breast 1 cup panko bread crumbs ¼ to 1/3 cup parmesan cheese 1 teaspoon seasoning salt ½ teaspoon ground black pepper ½ teaspoon garlic powder 1 cup prepared ranch salad dressing ¼ cup butter, melted (no substitutes) Set oven to 400 degrees, set oven rack to lowest position. Lightly grease 9x13-inch dish. In a shallow bowl mix together the dry bread crumbs with the parmesan cheese, seasoning salt, black pepper, and garlic powder. Dip the chicken breast into the ranch dressing to coat both sides, allow excess to drip off. Coat in the bread crumb mixture. Place in single layer. Lightly drizzle the melted butter over each breast. Bake uncovered for about 30-35 minutes or until juices run clear. Nancy Yeatts Denton

Salmon Martini Starter

4 salmon filet ¾ to 1 inch thick Salt and ground black peppers ½ of a medium avocado, pitted, pealed, and sliced

¼ of a small cucumber halved, cut into spears ½ cup grape or cherry tomatoes halved ½ cup lettuce leaves 2 Tablespoons lemon juice 2 teaspoons olive oil Freshly ground black peppers. Preheat over to 425 degrees spray baking sheet. Sprinkle salmon with salt and pepper. Bake for 10-12 minutes. Remove from oven. Cool 10 minutes. Remove skin from salmon and discard. Break salmon into large chunks. Transfer salmon to a plate. Cover and chill 30 minutes in small bowls. Arrange salmon avocado, cucumber, tomatoes, and lettuce. Combine lemon juice and olive oil. Drizzle over salmon mixture. Season to taste with pepper. Cover chill. Joy Moore Sanger

Salmon Patties

1 (14.75-ounce) can pink salmon, undrained ½ cup saltine cracker crumbs ¼ cup cornmeal 1 large egg, lightly beaten ¼ teaspoon salt ¼ teaspoon pepper Vegetable oil Drain salmon reserving liquid; set liquid aside. Removed skin and bones from salmon; flake with a fork and set aside. Combine cracker crumbs and reserved liquid let stand 5 minutes or until liquid is absorbed. Stir in salmon, cornmeal and next three ingredients. Shape salmon mixture into six patties. Pour oil to depth of ¼-inch into a large heavy skillet. Fry patties in hot oil over medium heat until browned, turning once. Drain patties on paper towel. Serves 6. Vonda Hawk

Slightly Chinese

1 pound ground round steak 1 Tablespoon vegetable oil 2 large onions 1 ½ cup chopped celery 1 can mushroom soup 1 can cream of chicken soup 1 ½ cup hot water ¼ cup soy sauce ½ cup uncooked rice 3 ounce can Chinese noodles Brown beef in oil and add onions, celery. Slightly add soup and add hot water and soy sauce to uncooked rice. Combine with meat mixture and bake covered in 350 degree oven for 30 minutes. Uncover and sprinkle with Chinese noodles and nuts (1/2 cup cashews) bake uncovered for another 30 minutes. Elaine Wittman Denton

Slow Cooker Apple Venison Roast Holiday Traditions

1 teaspoon olive oil 3 pounds of boneless venison roast 1 large apple (cored and sliced) 4 cloves crushed garlic Spread olive oil on inside of cooker. Place venison roast inside and cover with apples, onion, and garlic. Turn slow cooker on low and cook till roast is tender about 6-8 hours. When roast is done remove from cooker and place on serving platter. Discard apples, stir the booth and bouillon until dissolved. Serve this as a sauce with the roast. Slice roast and serve with sauce. Makes 4-6 servings. Paul Townsend Denton

Smothered Fried Chicken with Gravy

1-2 large pans with lids 1 quart cooking oil Desired amount of chicken Flour Salt and pepper Gravy (ingredients below) Fry pans Leftover chicken oil Flour Salt & pepper 2 cans evaporated milk (mix with 1 can equivalent of water) In pan pour 1 ½ cup of oil. Heat oil until hot. Put salt and pepper on chicken, toss in flour. Place in hot oil. Turn after 3 to 5 minutes. Cook until light brown on each side. Turn heat down to medium low, cover. Turn often, cook until sticks then it’s done. For Gravy-in hot pan place 6 Tablespoons of leftover oil and 6 Tablespoons of leftover flour. Add 3 spoons of salt and pepper. Brown and pour in milk. Stir until thick as desired. Thin with water if needed. Janie Walters Denton

Spaghetti Sauce

2 pieces of garlic and 1 small onion browned together

1 can tomato paste (small) 1 can tomatoes (pint) ½ teaspoon red pepper ½ teaspoon salt Pinch off black pepper 2 Tablespoon sugar 1 pound of hamburger (browned separately) 1 can mushrooms (juice and stems) Cook 2-3 hours Elaine Wittman Denton

Spicy Pork with Parsnips and Sweet Potatoes

1 large sweet potato, peeled, halved and sliced ½-inch thick 3 large parsnips, peeled, halved, and cut into 2-inch pieces 1 Tablespoon finely grated peeled fresh ginger 3 Tablespoons olive oil, plus more for serving 2 Tablespoons light brown sugar 1/8 teaspoon cayenne pepper 1 pork tenderloin (12-ounces) excess fat and silver skin removed Coarse salt 1 bunch watercress, trimmed Lime wedges for serving Preheat oven to 475 degrees. On a rimmed baking sheet toss sweet potatoes, parsnips, and ginger with oil and spread in an even layer. Mix together, brown sugar and cayenne and rub all over pork; add to sheet. Season pork and vegetables with salt and roast until an instantread thermometer inserted in center of pork reads 145 degrees, 20 to 22 minutes. Let pork rest 10 minutes before serving. Toss vegetables with watercress, drizzle with olive oil, and season. Thinly slice pork and serve with any accumulated juices from sheet, the salad and lime wedges. Lola Mills

Sweet & Sour Pork Tenderloin

2 pork tenderloins (even if you only make one that is about 3 pounds, make the same amount of sauce) Mix ingredients below and pour

over meat: 1 cup catsup 1 cup dark corn syrup 2 teaspoons vinegar 4 teaspoons soy sauce 1 teaspoon garlic powder Bake uncovered for 1 hour at 350 degrees. Let sit 10-15 minutes before slicing into 1/2” medallions (this allow the juices to remain in the meat). Serve with potatoes and a veggie - Excellent with mashed potatoes!! This is always a hit and the meat is very tender. Marsha Brumfield King St. Louis, MO

Sweet Cabbage Crepe

1 pound ground turkey 1 onion (chopped) 3 cloves fresh garlic (chopped) 2 Tablespoon olive oil 1 large cabbage (finely chopped) 1 ½ teaspoon Mrs. Dash original flavor ¾ cup hot water 2 chicken bouillon cubes Crepe: 1 cup milk 1 egg 1 cup flour ¼- ½ cup water Brown ground turkey and chop into small pieces. Drain grease, set aside. Fry onion and garlic in olive oil. Add chopped cabbage and Mrs. Dash seasoning. Add hot water with dissolved bouillon cubes. Stir on medium heat until cabbage is soft (about 20 minutes). Mix meat with cabbage mixture. Spread 1 or 1 ½ Tablespoons of cabbage/meat onto each crepe. Roll crepe and place in Pyrex dish. Cover. Serving instructions: microwave before serving. Serves 20. Jackie Pajda Corinth,

Sweet Smoked Sausage Alfredo

1 package sweet smoked sausage 8 ounces cooked and drained

penne pasta 2 cups heavy cream 2 teaspoons Cajun seasoning ½ cup shredded parmesan cheese 1 teaspoons lemon zest Sautee sausage in heavy skillet. Add cream and Cajun seasoning and boil. Reduce heat and simmer until mixture starts to thicken, stirring constantly. Stir in parmesan, lemon zest and penne. Stir until well blended. Cover with lid until serving time. Serve warm with garlic bread and mixed salad. Serves 8. Wanda L. Gibson Denton

Texas Style Chili

2 Tablespoons vegetable oil 2 medium onions chopped 2 pounds sirloin steak cut into inch pieces 1 can tomato, undrained (28-ounces) 1 can (4-ounces) tomato paste 1 can chopped green chilies 3 Tablespoons chili powder 1 Tablespoon cumin 2 ¼ teaspoon salt 6 whole cloves ¼ cayenne paper or to taste In a Dutch over heat oil over medium-high heat. Add onions, garlic, sauté until onions are tender (about 5 minutes). Add meat and cook until no longer pink. Add tomatoes, paste, chili powder, cumin, salt, cloves, and cayenne pepper and reduce heat to low. Cook at simmer for about two hours. GG Murray Shady

Brumfield’s Favorite Tuna Salad

2 (12-ounces) cans of tuna 2 hardboiled eggs 2 celery stalks, finely chopped 4 large sweet pickles, chopped (add a teaspoon of the pickle juice) 1 medium yellow onion, finely chopped 3/4 cup Hellman’s Real or Light

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Mayonnaise Mix all together and it’s ready for sandwiches or scoop it on a leaf of lettuce. Marsha Brumfield King St. Louis, MO

Venison Chili

2 Tablespoons olive oil 1 clove garlic minced 2 chipotle peppers chopped 2 pounds ground venison 1 small onion chopped 2 teaspoons season salt 2 teaspoons chili powder 1 teaspoon red pepper flakes 1 teaspoon black pepper 1 cup beer (can use water) 1 service hot chocolate mix 1 ¼ teaspoon adobe sauce 1 Tablespoon Worchester sauce 1 can (14.5-ounces) diced tomatoes and green chili’s 1 can (8-ounces) tomato sauce 1 Tablespoon cumin 2 teaspoons oregano Heat oil in Heavy pot over onions, garlic and chipotle until onions are transparent. Add the venison and cook until done. Add the remaining items and stir in the beer or water. Cook until thick as you want. GG Murray Shady Shores

Salads. . . Barb’s Cranberry Relish

2 12-ounce bag cranberries 1 15-ounce can pineapple bits (drain juice and keep) 1 can orange juice concentrate (will use about 1 cup) 1 1/2 cup walnuts (whole pieces) 1 3/4 cup sugar 1 1/2 cup raisins 3/4 teaspoon cinnamon 1/2 teaspoon allspice 3/4 teaspoon ground ginger

Rinse cranberries, Drain pineapple bits, keeping juice. Add enough orange juice concentrate to the pineapple juice to make 2 1/4 cup. Combine all ingredients EXCEPT the pineapple walnuts and raisins in a large saucepan. Cook until the cranberries pop. Remove from heat and cool. Once cool, stir in pineapple, walnuts and raisins. Keeps well in the refrigerator. Serves 6-10. Linda S. Anderson Corinth

Broccoli & Cauliflower Salad

1 ½ cup fresh chopped broccoli 1 ½ cup fresh cauliflower 1 cup Miracle Whip 1 Tablespoon lemon juice ¼ cup milk Salt to taste Place broccoli and cauliflower in mixing bowl. In small bowl add Miracle Whip, salt, lemon juice, and milk. Whisk together, add to vegetables and refrigerate overnight. Serve chilled. Serves 8. Waunita Griffin Krum

Broccoli Grapefruit Pasta Salad

1 cup chopped pecans ½ of a 16-ounce package of bow-tie pasta 1 pound fresh broccoli 1 cup mayonnaise 1/3 cup sugar 1/3 cup diced red onion 1/3 cup red wine vinegar 1 teaspoon salt 2 cups seedless red grapes, halved 8 cooked bacon slices, crumbled Preheat oven to 350 degrees. Bake pecans in single layer in a shallow pan 5 to 7 minutes or until lightly toasted, stirring halfway through. Prepare pasta according to package directions. Cut broccoli florets from stems and separate florets into small pieces. Peel away tough outer layer of stems and

finely chop stems. Whisk together mayonnaise and melt 4 ingredients in large bowl, add broccoli, hot cooked pasta, and grapes and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad before serving. Nancy Yeatts Denton

Charlotte’s Dressing

1 ½ Tablespoons salt ½ teaspoons pepper 1 clove garlic, crushed ½ cup Wesson oil ¾ cup vinegar Shake in mayonnaise jar. The best! Serving instructions: serve on salads. # of servings: makes 1 ¼ cup Bonnie Bassett Denton

Cranbury Celebration Salad

15 ounce can crushed pineapple drained (save juice) ½ cup cranberry juice 2 Tablespoons lemon juice 1 package 3 ounce raspberry Jell-O 15 ounce can whole cranberry sauce ½ cup chopped walnuts Boil pineapple, cranberry and lemon juice together. Add Jell-O, remove from heat and stir in cranberries. Put in fridge until almost set. Add pineapple and nuts. Add ½ cup chopped celery if you like. Elaine Wittman Denton

Creamy Blue Cheese Salad Dressing

2 cups salad dressing ¼ cup vinegar 2 Tablespoon sugar ½ cup sour cream 1 clove garlic, minced ¼ pound blue cheese, crumbled Whip first five ingredients together, add blue cheese. Serve on

salad greens or as a dip. Dolores Vann Denton

Fresca Salad

1 can applesauce 1 (6-ounce) package peach or apricot Jell-O 1 can crushed pineapple 1 can Fresca or 7up Cool Whip Heat applesauce to dissolve JellO. Add pineapple, slightly drained, and Fresca or 7up. Tonya Myers Shady Shores

Heavenly Ambrosia

8 oranges, peeled ¼ cup sugar 2 cups flaked coconut 1 cup coarsely chopped pecans Cool Whip Section oranges over small bowl to catch juice; cut orange sections in half. Set juice aside. Place half of oranges in a serving bowl. Sprinkle with 2 Tablespoons sugar and top with 1 cup coconut; repeat layers. Sprinkle with pecans and pour ¼ cup reserved juice over fruit. Cover and chill. Garnish if desired. Vonda Hawk Denton

Janie’s Garden Salad

1 head chopped iceberg lettuce 8 ounces water chestnuts-cold 2 cups tomatoes 1 thinly sliced purple onion 1 thinly sliced bell pepper Sliced boiled egg (optional) 16 ounces cheddar cheese (optional) Bag of regular Fritos (optional) Large bottle of favorite salad dressing Ex-large salad bowl Wash, drain and chill all vegetables. Toss all ingredients together in salad bowl. Pour dressing on or let everyone add their own. May be

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served with crackers or bread. Tip: Without dressing or chips leftovers will stay fresh in a sealed container for a few days. Janie Walters

Janie’s Strawberry Salad

1 small package strawberry Jell-O 2 cups boiling water ½ cup cold water 2 pounds frozen strawberries with sugar–thawed 1 cup and 3 Tablespoons sugar ¾ cup or 12 Tablespoons Butter 12-ounces crushed pretzels 8-12 ounces cream cheese-softened 16-ounces cool whip Small can crush pineapple-drained (optional) 1 large baking dish (9x13-inch or larger) Preheat oven to 350 degrees. Stir Jell-O into boiling water until dissolved. Add cold water and stir in berries. Chill until soft set. Cream 3 Tablespoons sugar with ¾ cup butter. Add crushed pretzels, coat well. Press into bottom of baking dish. Bake for 10 minutes. Cool completely. Combine cream cheese and 1 cup sugar. Cream until smooth. Stir in 8 ounces cool whip. Spread mixture over cooled crust. Spread soft set Jell-O mixture over cheese layer. Top with rest of cool whip. Chill until firm. Cut into squares. Add a spoon of pineapple to top of each square. Serves 10 to 12. Janie Walters

Layered Salad

2 quart lettuce, chopped ½ cup celery, chopped ½ cup bell pepper, chopped ½ cup onion, chopped fine 1 box frozen peas, cooked 1 cup water chestnuts, chopped Preparation time: 15 minutes Mix in large bowl and cover well with Miracle Whip. Sprinkle 2 teaspoons sugar over salad, 1 cup grated cheese, and about ½ or ¾ cups bacon bits. Cover and let set overnight in refrigerator. Keeps for 1 week. Serve chilled . Serves 12. Waunita Griffin Krum

Marinated Pasta Salad

16 ounces colored Rotella vegetable pasta thin ½ head fresh cauliflower florets 1 red bell pepper, sliced very thin 1 small red onion, sliced very thin 1 can black olives, sliced thin ½ pound carrots sliced ½ bunch fresh broccoli florets 1 green bell pepper, sliced thin 1 small bottle Italian dressing (low fat) Salt and pepper to taste Boil pasta in large pot (9 gallons water) 6-7 minutes, should be flexible but firm. Be sure to time! When pasta is done, immediately

Holiday Traditions

pour into colander and quickly rinse in cold water. After cooling, drain pasta and place into large container. Add all vegetable. Mix well and add Italian dressing. Chill 3-4 hours before serving. Elaine Wittman Denton

No Lettuce Salad

2 cups tomatoes 2 cups chopped ham (optional) 8-ounces or more grated cheddar cheese 10-ounce bag Fritos 16-ounce bottle Catalina dressing Large bowl In large bowl mix all ingredients except Fritos. Chill until ready to eat. Place salad into individual bowls and top with chips. If desired add lettuce in as extra topping. Serves 6-8. Janie Walters

Orange Jell-O Salad

1 large box of Jell-O 1 bowl of Cool Whip (8-ounces or more) 1-2 cans mandarin oranges, drained 8-ounces cottage cheese 1 large bowl Pour cottage cheese in bowl, then dry Jell-O, stir until not gritty then well-drained oranges. Stir well then add Cool Whip. Stir and chill until set as desired thickness, chill. It will get firmer if you don’t have any of the liquid from oranges. Add more cottage cheese if not firm enough. Chill until ready to serve. Serves 6 or more. Andy Walters Denton

Pea Salad

3 cans English peas, drained ½ cup diced onion (optional) 8-ounces small cubed hard cheese 3 chopped boiled eggs (optional) ½ cup or more mayonnaise or ranch dressing 1 large 3-quart or larger bowl Mix all together, adding dressing a little at a time until as moistened as desired. Chill covered until ready to serve. Note: you can add cubed chicken or ham or whatever and it is a complete meal. Serve with crackers. Serves 6 or more. Andy Walters Denton

Pineapple Salad

1-2 cans pineapple rings Mayonnaise or cottage cheese 8-ounces shredded cheddar cheese Lettuce, iceberg or favorite kind 1 ex-large serving dish Cherries (optional) I place clean crisp lettuce leaves on platter one per pineapple ring or put into individual plates or bowls. Place pineapple rings on top of lettuce. Put tablespoon of cottage cheese or mayonnaise inside

middle of ring. Top with shredded cheese. Place cherries on top of each one. Chill until ready to serve. Serve with or without other foods or crackers. Andy Walters

Rodgers Pea Salad

4 Cans of green Peas 1 Medium Onion (diced) 1 large jar of pimentos 1 medium bag of shredded cheese 1 medium jar of mayonnaise 4 chopped boiled eggs Open cans of green peas, drain. Put peas, onion, pimentos and shredded cheese in medium bowl Stir ingredients together. Add 4 chopped boiled eggs. Stir eggs into ingredients. Take 5-6 tablespoons of mayonnaise and stir into the ingredients. Chill before stirring. Serves 5-6. Pamela Beck Denton

Shrimp Avocado Salad

2 pounds boiled or steamed shrimp, peeled and deveined 2 large avocados, cut in large pieces 2 Tablespoons diced red onions Dressing: ¼ cup extra virgin olive oil ¼ cup red wine vinegar ½ teaspoon garlic powder 1 teaspoon fresh parsley, chopped 1 teaspoon Dijon mustard Salt and pepper to taste Add shrimp, avocados and onion in large bowl. In a 2 cup measure cup, mix together the dressing. Mix until well combined. Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on side. Can also add to pasta, great! Nancy Yeatts Denton

Strawberry Frozen Fruit Salad

8-ounce package cream cheese ¾ cup sugar 1 (20-ounce) can crushed pineapple, drained 1 (10-ounce) package frozen strawberry with juice, partially thawed 1 (12-ounce) container Cool Whip 3 bananas, halved and sliced Pecans chopped (optional) Fresh strawberries Soften cream cheese with a fork, add sugar and mix. Add pineapple, strawberries and Cool Whip. Mix well, stir in bananas. Put in 9x13inch pan and freeze 6-8 hours. Cut in squares, garnish with some of the chopped pecans and/or fresh strawberry. Nancy Yeatts Denton

Tropical Fruit Salad with poppy seed dressing

1 small pineapple sliced 1 Mango or Papaya seeded / sliced

1 Banana sliced ½ cup red grapes ¾ cup kiwi fruit (2 fruit) ¼ cup crasins Dressing: ½ cup plain yogurt 2 Tablespoons apricot preserves or orange marmalade ¼ teaspoon poppy seeds Slice pineapple, mango, and kiwi fruit and arrange on platter, add Banana slices and red grapes. Sprinkle Crasins on top for additional flavor / color. Mix yogurt, apricot preserves and poppy seeds together and serve on the side. Place fruit mixture on platter and serve dressing on side. Makes 6 servings. Paul Townsend Denton

Wanda’s Wedding Salad

2 packages small lemon Jell-O 2 cups boiling water 2 cups 7-up 2 large bananas 20 ounce can crushed pineapple (save juice) Topping: 1 cup pineapple juice ½ cup sugar 1 well beaten egg 2 Tablespoons flour 1 cup cream whipped Mix flour and juice together. Blend in pineapple juice and egg. Cook over low heat, stirring until thick. Cool completely then fold in whipped cream. Spread over fruited gelatin. Sprinkle with grated cracker barrel cheese and Parmesan. Cut in squares. Elaine Wittman Denton

Watergate Salad

1 (4-ounce) box instant pistachios pudding mix ½ cup pecans 1 (15.5-ounce) can crushed pineapples 1 cup miniature marshmallows 1 (9-ounce) Cool Whip Mix well. Shawna Myers Shady Shores

Vegetables. . ..


Andy’s Mashed Potatoes

5 pounds cooked peel boiled potatoes Salt to taste (about 2 Tablespoons) 1 cup sour cream 1/2 -1 cup real butter Boil potatoes until sticks done,d rain well, pour potatoes back in hot pot. Add some salt, sour cream and ½ cup butter. Mix well, taste. If needed, add more salt and/or butter. Mix well. Leave in hot pot until ready to serve. Serves 8 or more. Andy Walters Denton


Janie’s Mixed Vegetable Bake

Preheat oven: 350° Cooking time: 30 minutes 2 pounds cooked and drained mixed veggies 1 can drain kernel corn 1 cup mayonnaise 8 ounces shredded Velveeta cheese 8 ounces shredded cheddar cheese ½ cup minced onion Topping: 8 ounces melted cream cheese 3 Tablespoons melted butter 1 package herb stuffing mix Stir together veggies, corn, mayonnaise, Velveeta, cheddar and onion; pour in large baking dish. Topping: melt butter, stir cream cheese into butter until pourable. Pour stuffing mix in butter and cream cheese, coat well, cover top of veggie dish with topping. Place in prepared oven and bake until melted and light brown (approximately 30 minutes). Serve warm or hot. # of servings: Approximately 8 Janie Walters

Marinated Vegetable Salad

4 medium tomatoes or 8 roma tomatoes cut into wedges 2 medium green sweet peppers cut into small squares 2 ½ cups thinly sliced zucchini or yellow squash or mix 1 ½ cups thinly cut red onion ¼ cup snipped fresh parsley ¼ cup olive oil ¼ cup balsamic or wine vinegar ¼ cup water 2 Tablespoons. snipped fresh thyme or basil or dried crushed 2 cloves minced garlic Combine tomatoes, peppers, squash, onion and parsley, set aside. For dressing in a jar combine oil, vinegar, water, thyme and garlic. Cover and shake well, pour over

vegetable mixture, toss. Let stand at room temperature for 30-40 minutes. Joy Moore Sanger

Mess of Greens

1 large “foot tub full” favorite greens (turnip, mustard, spinach) 1 dozen or more turnips, scraped clean 3-4 Tablespoons salt ¼ cup fried bacon drippings (grease) 12 quart cooking vessel Take greens and look’em good for bugs, pests, or dirst. Dump few at a time in sink and wash’em good, both sides give’em good wash’n over and over “honey” ‘until no grit and anything is left in sink. Put in big enough cooking vessel here they don’t ‘muss stove and boil over. Cover’em with water. Boil’em down and keep’em covered in fresh water. Be sure you got the turnips in pot first, put a pinch of salt now & again. Put in meat drippings “honey’ we’ll cook’em off this’ll take about 2 hours. Taste, add more salt if needed. (These instructions were given by my grandmother 50 years ago.) This goes good with cornbread and butter. Serves 12-20 half cup sizes. Andy Walters Denton

Sarah’s Pilaf

2 Tablespoons butter ½ cup Orzo pasta ½ cup diced onion 2 cloves garlic – minced ½ cup uncooked regular white rice 2 cups chicken broth Melt butter, stir in orzo until golden brown. Stir in onions, add garlic and cook 1 minute. Stir in rice. Add broth, bring to boil. Put on low for 20-25 minutes until liquid is absorbed. Let set for 5 minutes. Serves 4. Elaine Wittman


Skillet Cabbage

Vegetable cooking spray 7 cups coarsely shredded cabbage 1 ½ cups sliced tomatoes ½ cup sliced onion ½ cup green pepper strips ½ cup chopped celery 2 Tablespoons water 1 Tablespoon margarine 1 ½ teaspoon sugar ½ teaspoon salt ¼ teaspoon pepper Coat large dutch oven with cooking spray; add cabbage and remaining ingredients. Bring mixture to a boil; cover, reduce heat and simmer 20 minutes or until crisp-tender, stirring occasionally. # of servings: 6 Vonda Hawk Denton

Sour Kraut

2 cans sour kraut, drained 1 cup celery, chopped 1 cup bell pepper, chopped 1 cup onions, chopped ¼ cup sugar ¼ cup oil ¼ cup vinegar Heat oil, sugar, vinegar and pour over kraut and vegetable mixture. Add pimentos for color, optional. Will keep for 2 or 3 weeks. Ruby Starnes Denton

Sweet Potato Crunch

6 Cups cooked, mashed sweet potatoes 1 ½ cups sugar 1 teaspoon salt 4 eggs beaten ½ cup butter, melted 1 cup milk 1 teaspoon vanilla Topping (recipe follows) Mix all ingredients until smooth. Pour into a 2-quart buttered baking dish and add toppings.

Topping: 1 ½ cups brown sugar 2/3 cup flour 2 cups chopped nuts 5 Tablespoons margarine Mix well. Sprinkle over potatoes and bake at 350 degree until top is dry and crusty. Serves 10. Elaine Wittman Denton

Tasty Green Beans

4 (15 ounces) cans green beans Garlic salt (to taste) ½ cup brown sugar 3-4 slices uncooked bacon ¾ stick melted butter Drain beans. Pour into a 9x13inch baking dish. Sprinkle with garlic salt and brown sugar. Place bacon evenly over Gretchen Arrant Denton

Yum Bells Stuffed Red Peppers

2 ½ cups shredded mozzarella cheese 6 red bell peppers 12 Tablespoons of regular hummus 6 large eggs 1 onion, diced or sliced 3 Roma tomatoes, chopped Preheat oven to 375 degrees. Place aluminum foil in a baking dish large enough for the peppers. Cut a golf ball size hole in the top of each pepper to remove seeds and stem. Stuff the following between the peppers. Mix the cheese, hummus, and chopped tomatoes in a medium bowl with the onions. Fill each pepper with 3-4 Tablespoons of the above mixture. Lastly, crack one egg inside each of the peppers. Place pepper in the baking dish leaving ½-inch between peppers. Cook for 40 minutes at 375 degrees. Lola Mills Denton

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Holiday Traditions 2013  

A collection of songs & recipes to celebrate the season.

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