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Swdish Fast Food

submitted by: Maria - E-mail:nackstamaria@hotmail.com

Ingredients: For 4 portions:
6 dl of mashed potatoes
1 dl of plain yoghurt
Half a dl of chilisauce (not TOO spicy!)
300 grammes of barbecued chicken
120 grammes of low fat cheese
Salt, pepper, curry
Directions:
Pour the mashed potatoes around the edges of a buttered form. Cut the chicken into thin slices and put in the middle. Mix the cilisauce and the yoghurt, add the spices to your liking. Pour it over the dish. Grain the cheese and sprinkle it over the dish. Put it into the oven in 200 degrees Centigrade, until the cheese has melted and the mashed potatoes is getting a light brown shade at the top. Serve as it is or together with a green salad. This dish contains 3 and a half yellow dot and at least one green dot for each portion, Weight Watchers!

Date In Five Minutes - Swedish Fast Food

submitted by: Maria Hammarström - E-mail:nackstamaria@hotmail.com

Ingredients: Continued:
Directions:
Sorry everyone, something went wrong, the computer ate half of my text! Here's the rest:
As a Weight Watcher Member, I can tell other WW's that this dish is worth approximately 3

Date In Five Minutes - Swedish Fast Food

submitted by: Maria Hammarström - E-mail:nackstamaria@hotmail.com

Ingredients: For 4 people:
6 dl of mashed potatoes
1 dl of plain yoghurt
Directions:
Pour mashed potatoes around the edges of a (buttered) form. Cut the chicken into small pieces and place them in the middle of the form. Mix the chilisauce with the yoghurt, add salt, pepper and curry to your liking. Pour the sauce over the chicken. Grain the cheese and sprinkle it over the dish. Let the form stand in the oven at 250 degrees Centigrade until the cheese has melted and the mashed potatoes is starting to get a light brown shade in the top. Serve as it is or together with a green salad.

This dish is very easy to make, even for children, it's very quick to make, (it has saved me several times when I've had someone over for dinner!)and it's not very fat, either. As a Weight Watcher Member, I can tell other WW's that this dish is worth approximately 3

Date In Five Minutes - Swedish Fast Food

submitted by: Maria Hammarström - E-mail:nackstamaria@hotmail.com

Ingredients: For 4 people:
6 dl of mashed potatoes
1 dl of plain yoghurt
Directions:
Pour mashed potatoes around the edges of a (buttered) form. Cut the chicken into small pieces and place them in the middle of the form. Mix the chilisauce with the yoghurt, add salt, pepper and curry to your liking. Pour the sauce over the chicken. Grain the cheese and sprinkle it over the dish. Let the form stand in the oven at 250 degrees Centigrade until the cheese has melted and the mashed potatoes is starting to get a light brown shade in the top. Serve as it is or together with a green salad.

This dish is very easy to make, even for children, it's very quick to make, (it has saved me several times when I've had someone over for dinner!)and it's not very fat, either. As a Weight Watcher Member, I can tell other WW's that this dish is worth approximately 3

Date In Five Minutes - Swedish Fast Food

submitted by: Maria Hammarström - E-mail:nackstamaria@hotmail.com

Ingredients: For 4 people:
6 dl of mashed potatoes
1 dl of plain yoghurt
Directions:
Pour mashed potatoes around the edges of a (buttered) form. Cut the chicken into small pieces and place them in the middle of the form. Mix the chilisauce with the yoghurt, add salt, pepper and curry to your liking. Pour the sauce over the chicken. Grain the cheese and sprinkle it over the dish. Let the form stand in the oven at 250 degrees Centigrade until the cheese has melted and the mashed potatoes is starting to get a light brown shade in the top. Serve as it is or together with a green salad.

This dish is very easy to make, even for children, it's very quick to make, (it has saved me several times when I've had someone over for dinner!)and it's not very fat, either. As a Weight Watcher Member, I can tell other WW's that this dish is worth approximately 3

Barbecue Muffins

submitted by: Judy - E-mail:judy@az.freei.net

Ingredients: 1 tube (10 ounces)refrigerated buttermilk buscuits
1 lb ground beef
1/2 cup ketchup
3T brown sugr
1Tcider vinegar
1/2t chili powder
1 cup shredded cheddar cheese
Directions:
Separate dough into 10 biscuits; flatten nto 5-in. circles. Press each into the bottom and up the sides of a greased muffin pan, set aside.
In a skillet, brown beef, drain. In a small bowl mix ketchup, brown sugar, vinegar, and chili powder, stir until smooth. Add to beef and mix well. Divide meat mixture among biscuit lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin. Yield: 10 servings.

Cheesecake Squares

submitted by: Freda Whitteker - E-mail:Whitt@ripnet.com

Ingredients: CRUST:
2 cups All purpose flour
3/4 cup packed brown sugar
3/4 cup finely chopped almonds
3/4 cup margarine

FILLING:
2 (8oz/250g)pkg each cream cheese,
softened
2/3 cup granulated sugar
2 eggs
1/2tsp. almond extract
1 cup raspberry jam
3/4 cup sliced almonds

Directions:
CRUST: COMBINE all ingredients for crust until crumbly. Reserve 3/4 cup for topping.Press remainder into 13"x9" cake pan sprayed with nonstick spray. Bake at 350 F. for 12-15 minutes
Filling:BEAT cream cheese,sugar,eggs aand extract until smooth. Spread over hot crust.Bake 15 min. longer.Stir jam ,spread over filling.Stir sliced almonds into reserved crumble mixture. Sprinkle over jam. Bake 15 mins.longer.Cool 3 hrs before cutting. TIPS: apricot or strawberry jam in place of raspberry jam (your choice) freezing excellent

Black Bottom Cups

submitted by: Carol - E-mail:csiverling@mid-mo.net

Ingredients: 8 oz. Cream Cheese, Soft
1 egg
1/3 c. sugar
1/8 t. salt
1 c. chocolate chips
2 1/4 c. sifted flour
1 1/2 c. sugar
3/4 c. cocoa
1 1/2 t. baking soda
3/4 t. salt
1 1/2 c. water
1/2 c. oil
1 1/2 T. vinegar
1 1/2 t. vanilla
Chopped Pecans (optional)
Directions:
Combine cream cheese, egg, 1/3 c. sugar & 1/8 t. salt. Beat well. Stir in chocolate chips. Set aside. Sift dry ingredients together. Add water, oil, vinegar & vanilla. Beat til well combined. Fill lined muffin cups 1/3 full with batter. Top with 1 teaspoon of cream cheese mixture. Sprinkle with nuts if desired. Bake @350 for 20-25 min.

Note: These are wonderful cupcakes! Very moist and rich. My husband's favorite!

Pumpkin Pie Roll-Ups

submitted by: Carol - E-mail:csiverling@mid-mo.net

Ingredients: Crust:
3/4 c. sifted flour
1 t. baking powder
2 t. cinnamon
1 t. pumpkin pie spice
1/2 t. nutmeg
1/2 t. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. canned solid-pack pumpkin
1 c. chopped nuts (optional)

Filling:
1 c. sifted powdered sugar
8 oz. cream cheese (soft)
6 T. butter
1 t. vanilla

Directions:
Preheat oven to 375. Line a 15x10x1" jelly roll pan with waxed paper. Spray waxed paper with Pam.

For crust: Beat eggs and sugar til thick & fluffy. Beat in the pumpkin. Stir in sifted dry ingredients all at once. Pour onto prepared waxed paper, spreading evenly. Sprinkle with nuts if desired. Bake for 15 min or til center springs back when lightly touched. Invert onto clean, damp towel that has been dusted with powdered sugar. Peal off waxed paper and trim 1/4" from all sides of crust. Roll cake in towel from the short side. Place seam side down on wire rack and COOL COMPLETELY.

For filling: Mix all filling ingredients til smooth.

To assemble: Unroll cake, spread with cream cheese filling; reroll cake and refrigerate.

TIPS: Roll cake while it is still warm. Do not get cake/crust too thick as it will "tear". Using a 9x13" pan will make it too thick unless you do not use all of the batter. Do not let the cream cheese/butter get too soft; the filling will be too runny to work with. The Roll-Up tastes best after it has been refrigerated for a few hours. And last of all, one can of pumpkin will make two (2) roll-ups! Enjoy!

Diana Barry's Favourite Raspberry Cordial

submitted by: Kass in sw MI - E-mail:mrkjpATqtmDOTnet

Ingredients: taken from The Anne of Green Gables Cookbook by Kate Macdonald

2 pkgs. frozen unsweetened raspberries
1 1/4 c sugar
4 cups boiling water
3 lemons

Directions:
Put unthawed raspberries in saucepan and add sugar. Cook over medium heat, stirring frequently, for 20-25 mins., until all sugar has dissoved. With potato masher, mash raspberries and syrup thoroughly. Pour the mixture through a strainer, extracting all the juice. Discard the pulp. Squeeze 2 lemons and strain juice. Add it to the raspberry juice. Boil 4 cups water and add it to the raspberry juice. Let the raspberry cordial cool, then chill it in the refrigerator. When the cordial is ready to serve, float a thin slice of lemon in each glass.

p.s. I wonder if you could just use lemon juice from the bottle instead, but use a slice for presentation.

"But it isn't good manners to tell your company what you are going to give them to eat, so I won't tell you what she said we could have to drink. Only it begins with an r and a c and it's a bright red color. I love bright red drinks, don't you? They taste twice as good as any other color." Anne of Green Gables, XVI

Very Easy Peanut Butter Cookies

submitted by: Evelyn Murphy Valley Springs Ca. - E-mail:ome@caltel.com

Ingredients: 1 Cup Crunchy Peanut Butter
1 Cup Brown Sugar
1 Egg
Mix

Directions:
Spoon on to cookie sheet, closer together will
bake soft and father apart will bake cripsy.
Bake in oven at 350 degrees, about 10 min. when
cookies look golden brown around the edges, ready to come out,
cool. This is the best cookie to start children,
not alot of ingrd. Just Mix And Spoon.

Sour Dough French Baguettes

submitted by: Kristie in South Bend IN - E-mail:kristie@fullydigital.com

Ingredients: 1 1/2 teaspoons active dry yeast
1 teaspoon sugar
3 cups bread flour
1 teaspoon salt
1/2 cup sourdough starter
3/4 cup warm water
Directions:
This recipe is made exactly the same as the one above in your bread machine on manual dough cycle.

Our family likes both, however sour dough is our favorite. I put both recipes in for those of you who don't have sourdough starter.

Follow the same directions for the French Baguettes recipe above.

Florentine Artichoke Dip

submitted by: Kristie In South Bend In - E-mail:kristie@fullydigital.com

Ingredients: Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed
2 (6 ounce) jars marinated artichoke hearts
3 cloves garlic, minced
1/2 cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese




Directions:
Directions:
1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
2 Drain spinach and press it between layers of paper towels to soak up as much moisture as possible. Drain and chop artichoke hearts.
3 Combine spinach, artichoke hearts, garlic, mayonnaise, cream cheese, lemon juice, and Parmesan cheese in a medium size mixing bowl. Stir well. Spoon the mixture into the prepared baking dish.
4 Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes.
Makes 4 cups

French Baguettes

submitted by: Kristie in South Bend - E-mail:kristie@fullydigital.com

Ingredients: Ingredients:
1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water



Directions:
1 Measure carefully, and place 1 cup water, bread flour, sugar, salt, and yeast into bread machine pan in the order recommended by manufacturer. Select Dough/Manual cycle.
2 Place dough in a greased bowl, turning to coat all sides. Cover. Let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3 Punch down dough. Roll into a 16 x 12 inch rectangle on a lightly floured surface. Cut dough in half, creating two 8 x 12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make 1/4 inch deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover. Let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4 Heat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
5 Bake for 20 to 25 minutes, or until golden brown.
Directions:
This recipe is for bread machines. If you already know how to make bread w/o a bread machine you should be able to do so using the usuall methods. (I've never done it so I'm not sure)

Directions:
1 Measure carefully, and place 1 cup water, bread flour, sugar, salt, and yeast into bread machine pan in the order recommended by manufacturer. Select Dough/Manual cycle.
2 Place dough in a greased bowl, turning to coat all sides. Cover. Let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3 Punch down dough. Roll into a 16 x 12 inch rectangle on a lightly floured surface. Cut dough in half, creating two 8 x 12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make 1/4 inch deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover. Let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4 Heat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
5 Bake for 20 to 25 minutes, or until golden brown.

Chili's Restaurant's Chicken Enchilada Soup

submitted by: Fifi LeFleur - E-mail:mickey@digitalf.com

Ingredients: 1 T veggie oil
1 lb chicken breast fillets -- about 3
1/2 c diced onion
1 clove garlic, minced
4 c chicken broth
1 c masa harina
3 c water
1 c enchilada sauce (canned green sauce)
16 oz Velveeta cheese sauce
1 tsp salt
1 tsp chili powder
1/2 tsp cumin

Garnish:
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo (salsa)

Directions:
Add 1 T oil to a large pot over medium heat. Add chicken breasts and brown for 4-5 minutes per side. Set aside.

Add onions and garlic to pot, saute over medium heat for 2 minutes. Add chicken broth. Combine masa with 2 c water in bowl and whisk til blended. Add to pot. Add remaining water, enchilada sauce, cheese and spices, bring to boil over medium heat, stirring frequently to prevent scorching.

Shred chicken into bite size pieces and add to pot. Reduce heat and simmer for 30 minutes til thick. Makes about 8 servings.

Spoon into bowls and top each bowl with a handful of chips, about 2T cheddar sauce, and salsa to taste.

Chili's Restaurant's Chicken Enchilada Soup

submitted by: Fifi LeFleur - E-mail:mickey@digitalf.com

Ingredients: 1 T vegetable oil
1 lb. chicken breast fillets (about 3 breast halves)
Directions:
Add 1 T oil to a large pot over medium heat. Add chicken breasts and brown for 4-5 minutes per side. Set aside.

Add onions and garlic to pot, saute over med heat for 2 minutes. Add chicken broth. Combine masa with 2 c water in bowl and whisk until blended. Add to pot. Add remaining water, enchilada sauce, cheese and spices, bring to boil over medium heat, stirring occasionally to prevent scorching.

Shred chicken into bite size pieces and add to pot. Reduce heat and simmer thirty minutes or until thick.

Spoon into bowls and top each bowl with a hand full of chips, about 2T cheddar cheese, and salsa to taste.

Makes approx 8 servings.

Chocolate mint cocoa

submitted by: Gloria - E-mail:glc4728@webtv.net

Ingredients: Per serving:
1 York chocolate mint patty
1 cup of milk
Directions:
Place peppermint patty in the bottom of a mug and add a few tablespoons of milk. Microwave for 30 to 45 seconds to melt the peppermint patty. Stir and add remaining milk to fill mug. Microwave an additional minute until hot.

BAKED POTATO CHEESE SOUP

submitted by: Fifi LeFleur - E-mail:mickey@digitalf.com

Ingredients: 8 potatoes, baked 1 hr at 400F. Scoop out potato pulp, and cube. Set aside. (Save skins for something else.)

3/4 c butter
3/4 c flour
1 qt half and half
1-1/2 tsp salt
1/4 tsp pepper
1 c water

(Divided use:)
1-1/2 c mild cheddar cheese, grated
1 lb bacon, cooked and crumbled
4 green onions, chopped

Directions:
Melt butter, and whisk in flour. Stir til thick and smooth. Whisk in half and half. Whisk and heat til thick. Add salt, pepper, potatoes, water, 1 c cheese, half the bacon, and half the green onions. Cook over medium heat til thick and bubbly.

Spoon into bowls and garnish with remaining cheese, bacon, and green onions.

SPINACH LEAF SALAD

submitted by: Fifi LeFleur - E-mail:mickey@digitalf.com

Ingredients: 2 bunches fresh spinach leaves, stemmed and washed (pat dry with paper towels)

1/4 lb fresh mushrooms, sliced
1/2 lb bacon (8 slices) cooked and crumbled
1/4 lb Swiss cheese, grated
1/4 lb red onion, diced
6 boiled eggs, sliced
croutons (optional)

DRESSING:

Combine in blender:
1 c salad oil
1/3 c rice vinegar
3/4 c brown sugar
1 T dry mustard
1/2 tsp salt
1 T red onion (a slice from the salad)
1 T poppy seeds

Directions:
Just before serving, pour dressing over salad. Stir well and top with croutons.

LUSCIOUS LEMON SQUARES

submitted by: Fifi LeFleur - E-mail:mickey@digitalf.com

Ingredients: Crust:
1 c soft butter (do not substitute margarine)
1/2 c powdered sugar
dash salt
2 c flour

Filling:
4 eggs, beaten
1/4 c flour
2 c sugar
1/2 c fresh lemon juice
1/4 tsp grated lemon rind

Directions:
Combine crust ingredients; mix well. Press into 9x13" pan, leaving 1/2" rim. Bake at 350F for 20-25 minutes til light brown.

While crust is baking, combine filling ingredients in mixing bowl. Pour over hot crust. Bake at 350F for 25 minutes til set.

Cool and sprinkle with sifted powdered sugar.

Spiced Nuts (requested by Gramma Mig)

submitted by: Mamie in MD - E-mail:MamieFran@aol.com

Ingredients: 1 lb. pecans
1 c. sugar
1/2 c. water
1 tsp. cinnamon
1 tsp. salt
1 1/2 tsp vanilla extract
Directions:
Place pecan halves in shallow pan. Heat in 375 oven for about 15 minutes. Stir and take out of oven. Allow to cool. Combine sugar, water, cinnamon, salt and vanilla in saucepan. Cook, stirring to soft ball stage (about 15 minutes). Remove from heat and pour over pecans. Stir until nuts are coated and coating loses its taffy look. Turn out on greased platter and separate when cool and before storing. Double recipe for larger quantity.

Cinnamon Christmas Ornaments

submitted by: Deanna - E-mail:Peroxide@olypen.com

Ingredients: 1 cup applesauce
1 1/2 cup cinnamon
1/3 cup white glue

Directions:
Stir together and form into a ball. Wrap in plastic and chill at least 30 minutes until the dough stiffens.
Turn the chilled dough onto a cinnamon-sprinkled cutting board, sprinkle more cinnamon over it and roll to a ¼” thickness. Cut out shapes using cookie cutters and make a hole through the top using a plastic straw. Place on a cooling rack and dry for two days. Tie ribbon through the hole for a hanger.

Cream Wafers

submitted by: Norma Pacl - E-mail:pacl@prodigy.net

Ingredients: 2 cups soft butter
2/3 whipping cream
4 cups flour
Mix above ingredients well. Divide dough into three parts and refrigerate for several hours.

Filling: Blend: 1/2 cup soft butter
1 1/2 cup sifted confectioner's
sugar

Directions:
Roll out dough 1/8 inch thick on floured surface. Cut with small round cookie cutter (about the size of an Oreo cookie) Roll out the dough 1/3 at a time, keeping rest refrigerated. Transfer round pieces to wax paper heavily coated with colored sugar, (I use red and green at Christmas.) Turn each piece so that both sides are coated with sugar. Place on an ungreased baking sheet. Prick each piece with a fork (four times). Bake 7-9 minutes at 325-350 degrees. You don't want them to get brown on the bottom. Cool and put two cookies together with filling. Recipe makes 10 dozen.(Recipe can be cut in half if you don't want to make that many.)

Salted Nut Roll Candy

submitted by: Lisa DeBord - E-mail:mldebord@kdsi.net

Ingredients: 1 large jar dry roasted peanuts
1 12 oz. pkg peanut butter flavored chips
1 6-7 oz. jar marshmallow cream
1 can sweetened condensed milk
Directions:
Spray 13 x 9 pan with Pam. Pour 1/2 the jar of peanuts in the bottom. Melt together the peanut butter chips, sweetened condensed milk and marshmallow cream. Pour over peanuts. Top with remaining peanuts. Refrigerate to set. Tastes very much like the salted nut roll candy bars.

Overnight Cinnamon Rolls

submitted by: Reg in KS - E-mail:rlwofford@hotmail.com

Ingredients: 1 package frozen dinner rolls (Rhodes or similar)
1 stick margerine
1/2 cup brown sugar
1 small box instant butterscotch pudding
cinnamon
sugar
nuts
Directions:
Place frozen dinner rolls in a cake pan that has been sprayed with Pam.
Sprinkle frozen rolls with dry pudding, cinnamon and sugar (use the amount you want depending on how cinnamony you like your rolls, I use about 1 T cinnamon and 2 T sugar).
Sprinkle with nuts.
Melt margerine and brown sugar; bring to a boil and let boil for a couple of minutes, stir ocassionally.
Pour melted mixture over rolls.
Cover pan with foil that has been spayed with Pam.
Place pan in cold oven, let sit overnight.
In the morning, carefully remove foil, DO NOT preheat oven, bake at 350 degrees for about 25 minutes.
Remove from oven and turn rolls out on serving platter.

Bubble Bread

submitted by: Kitty Kate - E-mail:kittykat@internetoutlet.net

Ingredients: 1 cup Milk, scalded
1/2 cup Butter or margarine
1 teaspoon Salt
1/2 cup Sugar
2 packages of Active dry yeast
2 Eggs, beaten
4 1/2 cups All-purpose flour

COATING: 1/2 cup Butter or margarine, melted
1 cup Sugar
1 1/2 teaspoons ground Cinnamon
1/2 cup finely chopped Pecans
1/2 cup Raisins

Directions:
Mix milk, butter or margarine, salt and sugar in a medium bowl and stir until sugar is dissolved. When milk mixture cools to 105* to 115*, add yeast and stir until dissolved. Add eggs and flour; mix to make a soft dough. Knead on a floured surface until smooth, about 5 minutes. Place in a greased bowl; turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes. Punch dough down and let rest 10 minutes.
Place 1/2 cup melted butter or margarine in a shallow dish. In a small bowl, mix sugar, cinnamon and nuts. Roll dough into balls the size of walnuts. Dip each in the melted butter or margarine then in the sugar mixture. Layer in the bottom of a greased 10-inch fluted tube pan and sprinkle with a few raisins. Continue until all dough and raisins are used. Sprinkle any remaining butter or margarine and sugar mixture over the top of the final layer. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Bake in a preheated 350*F oven for 45 minutes or until tests done.
Makes 12 to 15 servings.

Melt In Your Mouth Cookies

submitted by: Adria in KCMO - E-mail:adrihard@sound.net

Ingredients: 1 c. margarine 1/3 c. Powdered sugar 3/4 c. corn starch 1 tsp. Vanilla 1 c. flour
Directions:
Cream margarine and sugar. Add vanilla. Sift together flour and corn starch and add to margarine mix.
Drop by small spoonfuls onto a greased cookie sheet.
Bake 12 - 14 min. at 350 deg. May be iced with Cream cheese and powdered sugar icing. Finely chopped walnuts could be added if desired.

Iguana's Saffron Cookie recipe....

submitted by: Ronna in Happy Valley - E-mail:ericksonATastroDOTumassDOTedu

Ingredients: For the Saffon Cookie recipe below....it should read 1 and 1/2 cups of flour....not 1/2 cups of flour!
Sorry for any confusion! It is a "short" dough...but not that short!!
Directions:
Follow the directions below.

Magic Cookies

submitted by: Doris W. in Tennessee - E-mail:dorsews@aol.com

Ingredients: 1/2 cu. Butter
1 1/2 cu. Graham Cracker crumbs
1 can Sweetened Condensed Milk
6 oz semi-sweet Chocolate Chips
1 1/2 cu. shredded coconut
1 cu. pecan pieces
Directions:
Pre heat oven to 350F.
Melt butter and mix with Graham Cracker crumbs. Spray bottom and sides of 8" x 8" pan with PAM.Press crumb/butter mixture into bottom of pan.
Pour Sweetened Condensed Milk over Graham Cracker crust.
Spread Chocolate Chips, Pecans and Coconut in layers.
Bake 25-30 minutes.
Cool thoroughly before cutting into squares (putting into refrig for a couple of hours makes cutting easier.)

MIcrowave Peanut Brittle

submitted by: Liz in Kansas - E-mail:fly552@oz.sunflower.org

Ingredients: 1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 tsp. salt
1 tsp. vanilla
1 tsp. butter (margarine gives darker color)
1 tsp. baking soda
Directions:
Stir together the peanuts, sugar, syrup and salt in microwave-safe bowl. Cook 4 minutes. Stir. Cook 4 minutes. Add vanilla and butter. Cook 1 minute. Add baking soda. Pour onto greased cookie sheet. Stretch out. *Note, the less you stretch, the lighter the brittle. Cool. Break into pieces.
Enjoy!

Walnut Cherry Fudge Logs

submitted by: Claudette Booker - E-mail:cbooker@ipa.net

Ingredients: 3 cups semisweet chocolate chips
1 (14-oz) regular or chocolate flavored sweetened condensed milk
1 cup dried tart cherries
1 tsp. vanilla extract
1 (6-oz) package walnut pieces, chopped
Directions:
Melt chocolate chops with sweetened condensed milk in medium saucepan over low heat. Remove from heat.

Stir in cherries and vanilla. Refrigerate for 30 minutes.

Divide mixture in half; place each portion on a 20-inch piece of waxed paper. Shape each into a 12-inch log. Press walnuts onto log. Wrap tightly; refrigerate until firm.

Remove waxed paper; cut into 1/4-inch slices. Store covered in refrigerator.

Makes two 12-inch logs.

Iguana's Favorite Saffron Star Cookies

submitted by: Ronna in Happy Valley __/^^^^^o> - E-mail:ericksonATastroDOTumassDOTedu

Ingredients: 1/4 Cup whole, Blanched almonds-ground
1/2 tsp saffron threads
1 stick cold, unsalted butter (No! do not even think of using margarine!)
1/2 cup sugar
1 egg, beaten
1 tsp lemon juice
1/2 cups flour
1 Tblsp. cornstarch
1/2 tsp. baking powder
Directions:

Grind Almonds and set aside. Warm saffron threads in a stainless steel spoon and crush into powder. Combine saffron powder with butter and sugar and beat until fluffy. Gradually add beaten egg a little at a time, then lemon juice. Sift together flour, cornstarch and baking powder. Combine the dry ingredients with the butter and egg mixture. Add almonds. Form into a ball and chill 1 hour (wrapped in plastic wrap). Roll out half of the dough on a floured board (~1/8 " thick). Use cookie cutter to make stars. Bake on a buttered or non-stick pan @ 350 degrees for 10 to 12 minutes until just starting to turn golden. (Do not let the cookies brown entirely…just the points.) Repeat with the other half of the dough.

Invite Iguanas over for tea and cookies.

Iguana's favorite Saffron Almond Stars

submitted by: Ronna in Happy Valley __/^^^^^o> - E-mail:ericksonATastroDOTumassDOTedu

Ingredients: ¼ Cup whole, blanched almonds-ground
Directions:

Grind Almonds and set aside. Warm saffron threads in a stainless steel spoon and crush into powder. Combine saffron powder with butter and sugar and beat until fluffy. Gradually add beaten egg a little at a time, then lemon juice. Sift together flour, cornstarch and baking powder. Combine the dry ingredients with the butter and egg mixture. Add almonds. Form into a ball and chill 1 hour (wrapped in plastic wrap). Roll out half of the dough on a floured board (~1/8 " thick). Use cookie cutter to make stars. Bake on a buttered or non-stick pan @ 350 degrees for 10 to 12 minutes until just starting to turn golden. (Do not let the cookies brown entirely…just the points.) Repeat with the other half of the dough

Christmas Toffee

submitted by: Lynn in VT - E-mail:lhwvt@together.net

Ingredients: 7-8 oz milk chocolate bar, cut into pieces (Sometimes I use semisweet chocolate bits)
3/4 cup chopped walnuts or pecans
2 sticks butter (Do not use margerine)
1 cup granulated sugar
Directions:
Have everything assembled and ready before you start this because you won't have time to find things. Have a large cookie sheet on hand to pour mixture in as soon as it is ready.
Heat butter and sugar in a large cast iron frying pan. Whisking constantly, heat over medium-high heat for about 4 minutes. Butter mixture will become foamy and light yellow, then it settles down and gets smooth. When it turns a darker color, (the color of coffee and cream) it is done. Don't let it cook too long because it will continue to turn color even after it is removed from heat.
Quickly pour it onto the cookie sheet and then tilt sheet to distribute evenly. Sprinkle chocolate on top and allow to melt. Spread chocolate evenly across toffee and sprinkle with nuts. Cool pan completely. Break into pieces and store in air tight containers. MMMMMMmmmmm! Dentist Diane Joseph sent this to the Rutland Herald (Vermont) newspaper last year and she insists you must brush after eating it!!

SALSA AND SHRIMP

submitted by: Betty Locke - E-mail:bettylocke@yahoo.com

Ingredients: l pound of popcorn shrimp
Pint carton of salsa
2 chopped green onions
1 cup chopped celery if you like it.
Directions:
Mix together in a glass bowl, cover and refrigerate 8 hours or
overnight.

Serve with chips or crackers as a dip.
Drain well and put on crackers spread with cream cheese.
Drain and toss with a bag of salad makings for a luncheon salad. Pour
small amount of liquid over as dressing. Serve with a dollop of
sour cream, sliced avocado, or sliced hard boiled egg.

Flavored Mocha Mixes

submitted by: Reg in KS - E-mail:rlwofford@hotmail.com

Ingredients: 1 1/2 cups non-dairy powdered creamer
1 cup sugar
1/2 cup instant coffee granules or crystals
1/2 unsweetened cocoa
dash of salt
1/4 teaspoon vanilla
1/4 teaspoon almond extract
Boiling water
Whipped cream
Directions:
In large bowl, combine powdered creamer, sugar, instant coffee, cocoa and salt. Mix well. Place 1 1/2 cups of mixture in small bowl. Add vanilla; mix well. Add almont extract to remaining mixture. Store in separate containers, tightly covered.
To serve: combine 3 tablespoons of desired mix with 1 cup boiling water; stir to blend; garnish with whipped cream.
Sit down to your computer and read the Chat BB! Enjoy!

Nacho Cheese Potato Soup

submitted by: Reg in KS - E-mail:rlwofford@hotmail.com

Ingredients: 1 box au gratin potatoes
1 can corn, drained
1 can tomatoes & green chilies
2 c water
2 c milk
1 lb processed cheese (velveeta)

Directions:
Combine potatoes, seasoning mix, corn, tomatoes and water in sauce pan. Bring to a boil, reduce heat and cover. Cook until potatoes are tender, about 20 minutes.
Add milk and cheese. Heat until cheese is melted.

Ham and Cheese Ball

submitted by: Chef Fifi LeFleur - E-mail:mickey@digitalf.com

Ingredients: 8 oz cream cheese
1/4 cup mayonaise
2 cups cooked ham, ground in food processor or meat grinder
2 T chopped parsley (fresh or dried)
1 tsp instant minced onion
1/4 tsp dry mustard
1/4 tsp hot pepper sauce (or tabasco)
1/2 c peanuts, coarsely chopped
Directions:
Beat cream cheese and mayo til smooth.
Add all other ingredients except peanuts.
Cover and chill overnight.
Pat into ball and roll in nuts.

Serve on plate surrounded by crackers.

Kiffles

submitted by: Sondra Horn - E-mail:sondra@cs.stanford.edu

Ingredients: 3 C. Flour
1/2 lb. margarine
1/2 lb. cream cheese
2 egg yolks
*******************************************

2 egg whites (beaten well)
2 Tbsp. sugar
1 C. finely chopped nuts

Directions:
To make the cookie portion:

Mix first four ingredients (flour, marg, cream cheese and yolks) together with pastry cutter like you would do for a pie crust. Roll a small ball size (maybe tennis ball) out like you would do for a pie. Make it very thin. Use powdered sugar on rolling pin instead of flour. Then take the bottom of a pie plate or dish and cut around to make a circle. Cut like you would cutting a pie, making triangle shapes.

Take second portion of ingredients and mix together and drop 1/2 tsp of nut mixture (or you can use apricot filling or anything else you find on your grocery shelves) and drop on outer edge and roll to the center, pulling slightly as you roll.

Place on ungreased cookie sheet and sprinkle lightly with powdered sugar. Bake at 325 degrees for 10-12 minutes. Do not overcook.

Dried Apricot Bread

submitted by: Sondra Horn - E-mail:sondra@cs.stanford.edu

Ingredients: 1 C. Chopped Dried Apricots
1 Tbsp. Butter
1 C. Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1 C. Chopped Nuts
1 C. Raisins
1 C. Boiling Water
2 C. Flour

Directions:
Pour boiling water over dried apricots, butter and raisins. Set aside.

Mix together dry ingredients and add apricot mixture.

Add chopped nuts.

Pour into medium size loaf pan sprayed with Pam or another coating spray. Bake at 350 degrees for 1 hour.

This is really good toasted.

Cranberry Salsa

submitted by: Sandi Irish - E-mail:irishchain@iol31.com

Ingredients: 1 cup water
1 cup sugar
12oz. bag cranberries
2 Tbsp diced canned jalepenos
1 tsp dried cilantro
1/4 tsp ground cumin
1 or 2 chopped green onions
1-1/2 tsp lime juice (lemon works OK, too)
Directions:
Combine water and sugar in med. saucepan and bring to boil over med. heat. Add cranberries and return to boil. Gently boil for 10 minutes without stirring. Pour mixture into med. size glass bowl. Stir in remaining ingredients. Place a piece of plastic wrap directly on salsa and cool to room temp. This keeps the top from jelling. Refrigerate.
I serve it with chips just like the regular salsas. You might as well double the recipe because you'll wish you had.

Hot Chocolate Mix (to put in a jar for gifts)

submitted by: jdb in AZ - E-mail:mickey@digitalf.com

Ingredients: 1 pkg (25.6 oz or 10-2/3 c) instant nonfat dry milk -- Carnation Instant
1 jar (6 oz) jar powdered non-dairy creamer -- Coffee Mate
2 c powdered sugar
1 can (16 oz) instant chocolate drink mix --Hershey's

Directions:
Combine all ingredients in a large bowl and mix well. Store up to 6 months in an airtight container. Makes 17 cups of dry mix (which is about 75 servings when mixed with water)

Recipe to put on jar label: Add 3 tablespooons hot chocolate mix to 1 cup hot water. Stir to dissolve.

For a cute decoration to give with the jar, fill a clear-plastic glove (the kind food servers use) with mini-marshmallows and tie it closed with a red ribbon, then tie it to the jar lid with a bow. (You could also put a red gumdrop in each fingertip of the marshmallow hand for a fingernail.)

Chocolate Cherry Thumbprints

submitted by: Susan in KS - E-mail:tsfrushr@ruraltel.net

Ingredients: 2 C. (12 oz. pkg.) semi-sweet chocolate chips, divided
1-3/4 C. quick or old-fashioned oats
1-1/2 C. flour
1/4 C. cocoa
1 tsp. baking powder
1/4 tsp. salt (opt)
3/4 C. sugar
2/3 C. butter/margarine, softened
2 eggs
1 tsp. vanilla extract
2 C. (2 10-oz jars) maraschino cheries, drained and patted dry
Directions:
Microwave 1 C. choc. chips in small bowl on HIGH power for 1 minute; stir. Microwave at additional 10 second intervals, stirring until smooth. Cool to room temp.
Combine oats, flour, cocoa, baking powder and salt in medium bowl.
Beat sugar, butter, eggs and vanilla in large mixer bowl until smooth. Beat in the melted chocolate. Stir in oat mixture.
Cover and chill dough for 1 hour.
Shape dough into 1" balls. Place 2" apart on ungreased baking sheet. Press deep centers with thumb. Place a maraschino cherry into each center.
Bake at 350' for 10-12 minutes or until set. Let stand 2 minutes;remove to rack to cool.
Melt remaining choc. chips as above; drizzle over cookies.

*If you want to be frugal or don't like cherries very well, you can just use half a cherry.

Makes 4 dozen

Recipe for Christmas Joy

submitted by: Nancy in N.Y. - E-mail:Halia4U@aol.com

Ingredients: 1/2 cup of Hugs
4 teaspoons Kisses
3/4 cup of Smiles
4 cups of Love
1 cup of Special Holiday Cheer
1/2 cup of Peace on Earth
3 teaspoons of Christmas Spirits
2 cups of Goodwill Towards Men
1 sprig of Mistletoe
1 medium size bag of Christmas Snowflakes
Directions:
Mix Hugs, Kisses, Smiles, and Love until consistent. Blend in Holiday Cheer, Peace on Earth, Christmas Spirit and Goodwill Towards Men. Use the mixture to fill a large, warm heart, where it can be stored for a lifetime (it never goes bad!). Serve as desired under Mistletoe, sprinkle liberally with Special Christmas Snowflakes. It is especially good when accompanied by Christmas carols and family get-togethers.

Serve to one and all!

Looking for "bottled" recipes

submitted by: Shirley - E-mail:1064g@sensible-net.com

Ingredients: I am looking for recipes that you can layer in "mason" jars for Christmas presents. Any ideas? Also looking for hot chocolate recipes and hot tea recipes for the same. I have seen these and received one as a gift - a brownie recipe that I added butter and eggs to and it was wonderful. Hope you can help me.
Directions:
No directions - hope this is okay to post here - new to this sight. Thanks

Buttermilk-Oat Rolls

submitted by: Susan in NW New Jersey - E-mail:sgrancio01@sprynet.com

Ingredients: 3/4 cup regular oats
1/2 cup boiling water
1 T. sugar
1 pkg dry yeast (about 2/14 teasp.)
1 1/2 teasp. sugar
1/4 cup warm water (105-115 degrees)
2 1/4 cup bread or all-purpose flour, divided
1/4 cup low-fat buttermilk
1 T. stick marg or butter, melted
3/4 teasp. salt
Cooking pan spray
1 T. water
1 large egg white, lightly beaten
1 T. regular oats
Directions:
1. Combine first 3 ingred in small bowl, stirring until blended. Let sit 5 min.
2. Dissolve yeast and 1 1/2 teasp. sugar in warm water in large bowl; let sit 5 min. or until foamy.
3. Lightly spoon flour into measuring cup, level with knife.
4. Add oat mixture, 1 3/4 cups flour, buttermilk, marg/butter and salt to yeast mixture. Stir to form a soft dough.
5. Turn dough out onto lightly floured surface, knead until smooth and elastic, about 8 min. Add enough of the remaining flour to keep dough from sticking to board/counter and hands. (Finished dough will be slightly sticky.)
6. Place dough in large bowl that has been coated with cooking spray, Turn dough to coat. Cover bowl and let dough rise in a warm, draft-free place 45 min or until doubled in bulk. Punch dough down, left rest, covered, for 5 min.
7. Divide dough into 12 equal portions with a knife. Roll each portion into a ball. Place balls in a 9" square baking pan that has been coated with cooking spray. Cover and let rise about 30 min, until doubled in bulk.
8. Preheat oven to 375 degrees.
9. Uncover dough. Combine 1 T. water and egg white, beat lightly. Brush mixture over tops of dough balls. Sprinkle dough with 1 T. oats. Bake at 375 degrees for about 25 min or until lightly browned. Serve warm.

This recipe was printed in Cooking Light Magazine, Nov 1998. Calorie count per roll (if 12 per recipe): 120 c, with 13% from fat.

This recipe doubles easily. When making for Thanksgiving or other LARGE meal, I make the rolls slightly smaller, getting 15-16 per batch, bake a few minutes less.
A favorite with all my family, moist and tasty, and not as rich and sweet as the more traditonal ParkerHouse dinner rolls.
Very easy to make, most of the time is for rising and baking.

Easy Quiche

submitted by: Sandi Irish - E-mail:irishchain@iol31.com

Ingredients: 1 cup(or so) meat,cooked and cubed. turkey, chicken or ham
3/4 cup, or so of shredded cheese of your choice
1 deep dish pie crust
1 Can creamed soup
1/2 cup milk
4 eggs
Directions:
layer meat and cheese in pie crust. Beat soup, milk and eggs together and pour over meat and cheese. Bake at 350* for about 50 minutes or until center is set.

I like to add mushrooms or broccoli, about 3/4 cup, chopped of either. I recommend cooking them in the microwave to remove excess moisture.

Also, the soups we use most are: cream of chicken or mushroom. Cream of chicken with herbs is also very good. I like to use a low sodium soup if I make it with ham so it is less salty.
Our favorite combination is turkey, swiss cheese, cream of chicken with herbs soup. Expirement!

pecan halves

submitted by: Gramma Mig - E-mail:mig@windsock.net

Ingredients: sugar, salt, butter??

Directions:
My sister used to bake them in the oven and they came out sinfully delicious, but I've lost the recipe and here I am with two packages of pecan halves!

Root Soup

submitted by: Rosey P - E-mail:jhproudfoot@sprint.ca

Ingredients: My comfort soup is root soup. No amounts are given. Into a large soup pot on top of stove add equal amounts of:
sweet potatoes
white potatoes
parnsips
carrots
Directions:
Cover with water, bring to a boil, then cover and simmer until veggies are cooked.
Blend small amounts at a time with some of the cooking water, in a cuisenart, until smooth.
While blending, add to taste, slivered fresh ginger.

Serve warm on a cold wintry night by a hot woodstove.

Comfort Soup

submitted by: robin jenkins - E-mail:robinmj@watervalley.net

Ingredients: 1/2 medium onion, finely diced
2 tablespoons butter
1 large baking potato, diced
1 can (14.5 ounce) chicken broth
milk or half-and-half or heavy cream to thin
salt and pepper
Directions:
This recipe makes 1 serving. To serve more, just
multiply the ingredients by the number you want to
serve.
It was a favorite of my late mother and my late
sister. When i eat this, it's as if they're both
at the table with me.

In a large saucepan over medium heat, saute
diced onion in butter until translucent.
Add potato and chicken broth. Cover and simmer
until potato is very well cooked, almost falling
apart.
Use a hand masher or mixer to mash the potato
coarsely. It's OK if there are chunks! This isn't
mashed potatoes!
Add milk or half-and-half or cream to thin to
desired consistency. It should be thick, but defi-
nitely soupy.
Salt and pepper to taste.
Very delish, very satisfying and very comfort-
ing on a cold, raw night. Also (and important!),
very easy!

Deluxe Chocolate Marshmallow Bars

submitted by: Lola in Minnesota - E-mail:lmund_1999@yahoo.com

Ingredients: 3/4 cup butter or margarine
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 1/3 cups flour
1/2 tsp baking powder
1/2 tsp salt
3 Tbsp cocoa
1/2 cup chopped nuts, optional
4 cups miniature marshmallows
Topping:
1 1/3 cups chocolate chips
3 Tbsp butter or margarine
1 cup peanut butter
2 cups rice krispies
Directions:
Cream butter and sugar. Add eggs and vanilla; beat until fluffy.
Combine flour, baking powder, salt and cocoa; add to creamed mixture.
Stir in nuts, if desired. Spread in a greased jelly roll pan. Bake
at 350 for 15 - 18 minutes. Sprinkle marshmallows evenly over cake;
return to oven for 2 - 3 minutes. Cool. For topping, combine chocolate
chips, butter and peanut butter in a small saucepan. Cook over low heat
stirring constantly, until melted and well blended. Remove from heat and
stir in cereal. Spread over bars. Chill. I like to keep these in the
refrigerator.

Chocolate Marshmallow Cookies

submitted by: Lola in Minnesota - E-mail:lmund_1999@yahoo.com

Ingredients: 1/2 cup butter, softened
1 cup sugar
1 egg
1/4 cup milk
1 tsp vanilla
1 3/4 cup flour
1/3 cup cocoa
1/2 tsp soda
1/2 tsp salt
16 to 18 large marshmallows
Icing, as follows
6 Tbsp butter
2 Tbsp cocoa
1/4 cup milk
1 3/4 cup powdered sugar
1/2 tsp vanilla
Directions:
Cream butter and sugar. Add egg, milk, vanilla and mix well.
Combine flour, cocoa, soda and salt and beat into creamed mixture.
Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake at 350 for 8 minutes.
Cut marshmallows in half and press a half, cut side down, onto each warm cookie.
Return to oven for 2 minutes, then remove from sheet and cool completely.
To make icing, combine butter, cocoa and milk in saucepan. Bring to a boil and
boil 1 minute, stirring constantly. Cool slightly. Add powdered sugar and vanilla
and beat well. Spread over cooled cookies.

Chocolate Chip Slab Cookies

submitted by: Cheryl in Edmonton - E-mail:cionacATucalgaryDOTca

Ingredients: 1 cup Stick Margarine (works better than butter in this recipe)

1 cup brown sugar

1 tsp vanilla

2 cups flour

As many chocolate chips as you want! I really like these with milk chocolate chips and usually put about two thirds of a package. They are also good if your substitute a bit of cocoa for some flour and add white chocolate chips. And for kids I have used smarties too.

Directions:
Preheat oven to 350F. Grease a 9 by 13 pan (I just use regular Pam).
Cream margarine and sugar. Add vanilla. Beat in flour in stages. When all the flour is mixed in the cookies dough should be crumbly and only slightly sticky. Mix in chips. Dump into pan and press down with fingers. Bake in oven for 15-20 minutes, until lightly browned. Let cool slightly and cut while still warm. Enjoy (but not too soon, my best friend is always burning herselfon the chocolate because she is so impatient!)

Fudgy BonBons (won $50,000 at a Pillsbury Bakeoff)

submitted by: Dr. Ruth and Co. - E-mail:mickey@digitalf.com

Ingredients: 1 pkg (12 oz, about 2 c) semisweet-chocolate chips
(or milk-chocolate chips if you prefer)
1/4 c butter or margarine
1 can (14 oz) sweetened condensed milk (not evap)
2 c flour*
1/2 c finely chopped nuts (optional)
1 tsp vanilla extract

60 Hershey candy kisses, Hershey hugs, with or without almonds, or miniature Snickers

*High altitudes might want to add an extra 1/4 c flour.)

Directions:
In medium saucepan, combine chocolate chips and butter. Cook and stir over very low heat til chips are melted and smooth. Add milk; mix well. In medium bowl, combine flour, nuts, melted choc. mixture, and vanilla; mix well.

Shape 1 tablespoon of dough around each piece of candy, covering completely. Place 1" apart on ungreased baking sheets. Bake 6-8 min at 350F. Cookies will be soft and look shiny but wil become firm as they cool. Do not overbake. Remove from baking sheets to cool.

For a fahncy topping (optional) melt 2 oz white baking chocolate with 1 tsp veggie oi; stir over low heat til melted and smooth. Drizzle over cookies in a z-shape pattern (stippling with icing?!)

Store in tightly covered container.

Mulled Apple Juice

submitted by: Stripey Bear - E-mail:redmill@email.msn.com

Ingredients: 2 litres Apple juice, 1/2 tsp cinnamon, grated rind and juice of 1 orange.
Directions:
Put all the ingredients in a saucepan and bring to a simmer for 5 minutes. Strain through muslin. Drink and enjoy. This will keep in the fridge if needed, and just reheat gently the amount you need. If the occasion arises, serve with a cinnamon stick and sliced orange, apple or lemon.

Bath Fizzies

submitted by: Veronica - E-mail:veronicaw@calexico.k12.ca.us

Ingredients: Dry Ingredients:
1 cup baking soda
1/2 cup citric acid (chemistrystore.com)
1/2 cup corn starch
Sieve dry ingredients til you get a nice smooth blend. (Optional: add 1/3
cup epsom salts or coarse sea salt after sieving)

Wet Ingredients:
2 1/2 T. sunflower or other light oil (I use sweet almond oil, available at
drug or health food stores)
3/4 T. water
1 to 2 teaspoons essential oils or fragrance oils (never use potpourri oils)
1/4 teaspoon borax as an emulsifier
vegetable or other natural colorant (optional)

Directions:
Here are the instructions that came with the original recipe:

Combine wet ingredients and borax in a jar. Cover tightly and shake
vigorously. I just stir them.Drizzle onto dry ingredients and blend
thoroughly.
Pack tightly into molds and slide out. They should release easily. Allow to
dry overnight**.

There are only a few things that I would mention about making bath bombs. The
measurements must be exact-this was a project that my daughter and I were
making together, but every time she tried to make them they didn't come out
right, but mine did. I like this recipe since I can put them into my candle
molds and they come out hard-like tablets. I usually only use a couple of
drops of food coloring. Remember to press real hard when you put them in the
mold, and when you add the wet ingredient-stir quickly else the fizzing will
start.
I make them in different colors, and put them in glass jars with a tight
lid

Peanut Chocolate Clusters

submitted by: Lee in N.S. - E-mail:woodlyn@ns.sympatico.ca

Ingredients: 1 pkg.semi-sweet chocolate chips
1 can sweetened condensed milk
3 cups rice krispies
1 cup peanuts
Directions:
Melt the chips and milk together. When smooth add the rice krispies and the nuts.Drop by spoonful on waxed paper. Place in fridge.
( I often use some pecans along with the peanuts.)Be prepared ,these are delicious!

Peanut Chocolate Clusters

submitted by: Lee in N.S. - E-mail:woodlyn@ns.sympatico.ca

Ingredients: 1 pkg.semi-sweet chocolate chips
1 can sweetened condensed milk
3 cups rice krispies
1 cup peanuts
Directions:
Melt the chips and milk together. When smooth add the rice krispies and the nuts.Drop by spoonful on waxed paper. Place in fridge.
( I often use some pecans along with the peanuts.)Be prepared ,these are delicious!

un-named

submitted by: Sandy Buss - E-mail:buss1118@easy-pages.com

Ingredients: 1 8oz can diced tomatoes
1 lb shrimp (of course, cleaned & deveined) cooked
1/2 small onion, diced
1/4 green pepper, diced
mozzerella cheese, shredded
1 lb angel spagetti
1 tablespoon oil
Parmesan cheese (approx 2 tablespoon)
Directions:
In a saute pan, pour oil and cook onion & pepper till soft and slightly brown. Add diced tomatoes and simmer 3-5 minutes. Add shrimp and simmer on very low heat.Sprinkle Parmesan cheese and let it melt in shrimp mixture. Meanwhile, cook spagetti according to package directions.

Place cooked spagetti on plate. Spoon shrimp mixture on top and sprinkle mozzerella cheese on top with a little pepper. Microwave till cheese melts. Serve with salad and italian bread.

This is my recipe. Don't laugh, it's delicious.

English Plum Pudding

submitted by: June Oxer Kerss - E-mail:jkerss@naxs.com

Ingredients:

1/2 cup sifted regular flour
1/2 teaspoon baking soda
1 teaspoon ground cinnammon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup fine dry bread crumbs
1/2 cup butter
3/4 cup firmly packed dark brown sugar
3 eggs
1 can (1 lb.14oz.) purple plums, drained, pitted, chopped
1 tbs. grated orange rind
1 package (9 oz.) pitted dates, chopped
1 cup seedles raisins (can be a mix of light and dark raisins)
1/2 cup Muscat raisins (if you can find them!but
not essential. These are a very large raisin with
a slightly different flavor)
1 container ( 8 ozs.) mixed chopped candied fruits
(most contain citron, lemon, orange peels)
1/2 cup cherries, cut in half
1/2 cup currants
1 cup chopped pecans

METHOD;

Soak the fruits (except plums) overnight in 3/4 cup of rum (more or less!)

Grease an 8-cup mold; dust evenly with granulated sugar, tapping out any excess. Put aside.

Sift flour, soda, cinnammon, cloves and salt into a small bowl; stir in bread crumbs.
Cream butter with brown sugar until fluffy-light in a large bowl; beat in eggs, one at a time, then stir in plums and orange rind.
Stir in flour mixture until blended; fold into dates, raisins, candied fruits, currants, nuts.

Spoon into prepared mold; cover with lid of mold or with greased proof paper and then with foil, bringing the ends of the foil over the top of the mold so they are not in the water. (The traditional way is to form the pudding into a ball, flour a piece of double layer cotton fabric -pieces of old sheets were saved for this purpose - and steam.)

Place on rack or trivet in a kettle or steamer; pour in boiling water to half the depth of pudding mold; cover tightly.
Steam 4-1/2 hours, or until pudding is firm and a clean long skewer inserted in center comes out clean. (Keep water gently boiling during entire cooking time, adding more boiling water as needed).
Cool pudding in mold 5 minutes. Loosen around edge with a knife, invert onto a plate. Let stand about 15 minutes; garnish with spoonfuls of RUM HARD SAUCE when you serve. Traditional way to present the pudding is to place it on a platter, pour brandy over the top and around the base of the pudding, and light it; bringing it into the darkened room "flaming".

Plum Pudding is best made 6-8 weeks before Christmas to give it time to mellow in its bath of Rum or Brandy soaked cheesecloth. If you don't have molds large coffee cans work fine.

RUM HARD SAUCE RECIPE:

Beat 1 stick butter with 1-1/2 cups sifted confectioners' sugar and 2 tbs. light rum until creamy and fluffy-light. Makes about 1-1/4 cups. Store unused portion in refrigerator.

Can be reheated in either of two ways: (1) Wrap pudding tightly in foil; place on cookie sheet. Heat in hot oven (350 d.) for approx. 30-minutes. Or (2) return pudding to its mold; cover. Place on rack in a kettle; half fill kettle with boiling ater; cover. Steam 15-20 minutes.

STORING A PUDDING: Since I make my puddings (at least 10 individual ones) before Thanksgiving, I use all our coolers for storage, and simply keep them on the back porch. It is cool enough, and the pudding is not going to spoil. Or, if you only make one you may store in refrigerator. Your choice!!


Directions:
Soak the fruits (except plums) overnight in 3/4 cup of rum (more or less!)

Grease an 8-cup mold; dust evenly with granulated sugar, tapping out any excess. Put aside.

Sift flour, soda, cinnammon, cloves, nutmeg and salt into a small bowl; stir in bread crumbs.
Cream butter with brown sugar until fluffy-light in a large bowl; beat in eggs, one at a time, then stir in plums and orange rind. Stir in flour mixture until blended; fold into dates, raisins, currants, candied fruits, nuts.

Spoon into prepared mold; cover with lid of mold or with greased proof paper and then with foil, tie with string to fasten, bringing the ends of the foil over the top of the
mold so the ends are not in the water. (The traditional way is to form the pudding into a ball, flour a piece of double layer cotton fabric - pieces of old sheets were saved for this purpose - and steam.)

Place on rack or trivet in a kettle or steamer;
pour in boiling water to half the depth of pudding mold; cover tightly. Steam 4-1/2 hours, or until pudding is firm and a clean long skewer inserted in center comes out clean. Keep water gently boiling during entire cooking time, adding more boiling water as needed.

Cool pudding in mold 5 minutes. Loosen around edge with a knife, invert onto a plate. Let stand about 15 minutes; garnish with spoonfuls of rum hard sauce when you serve. Traditional way to present the pudding is to place it on a platter, pour warmed brandy over the top and around the base of the pudding, and light it; bringing it into the darkened room "flaming".


Plum pudding is best made 6-8 weeks before Christmas to give it time to mellow in its rum or brandy soaked cheesecloth - resoaking the cloth as needed. If you don't have molds large coffee cans work fine.

RUM HARD SAUCE RECIPE;

Beat 1 cup butter with 1-1/2 cups sifted confectioners' sugar and 2 tbs. of light rum until creamy and fluffy-light. Makes about 1-1/4 cups. Store unused portion in refrigerator.

This is the alternative if you have stored the pudding and want to reheat.
Can be reheated in either of two ways: (1) Wrap pudding tightly in foil; place on cookie sheet; heat in hot oven (350 d. for approx. 30minutes. Or, (2) return pudding to its mold; cover. Place rack in a kettle; half fill with hot water, and steam for 15-20 minutes.

STORAGE; Since I make my puddings (at least 10 individual ones) before Thanksgiving, I use all our coolers for storage, and simply keep them on the back porch. It is cool enough in Virginia by that time, and the pudding is not going to spoil.
Or, if you only make one you may store in refrigerator.

Enjoy!

Plum Pudding Sauce

submitted by: Brenda in Nn Ontario - E-mail:bcooper@manitouwadge.lakeheadu.ca

Ingredients: 1/4 cup brown sugar
1 tablespoon flour
1 cup boiling water
2 tablespoons butter
2 tablespoons rum
few grains nutmeg
Directions:
Combine sugar and flour in pan; add boiling water gradually, stirring constantly. Cook and stir over low heat clear and thickened - about 5 minutes. Remove from heat. Add butter, rum and nutmeg.
Yield 1 cup

Plum Pudding

submitted by: Brenda in Nn Ontario - E-mail:bcooper@manitouwadge.lakeheadu.ca

Ingredients: 1 cup seedless raisins
1 cup currants
1 cup chopped dates
1/2 cup citron peel (or orange and lemon peel -better, I think)
1/4 cup rum (dark is best)
1/2 cup chopped walnuts
1 cup soft breadcrumbs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 cup butter
1/2 cup brown sugar
2 eggs
1/3 cup molasses
1 cup milk
Directions:
Mix fruit with rum and let stand overnight or several hours. Prepare bread crumbs and mix with fruit and nuts; dust with a small amount of flour. Stir the 1 cup flour, baking powder, baking soda and spices together. Cream butter and sugar; beat in eggs one at a time. Blend in molasses. Add milk alternately with dry ingredients, beginning and ending with dry ingredients. Fold in fruit and nuts and breadcrumbs. Fill a greased 1 2/2 quart bowl or tin (or use smaller bowls or tins) 2/3 full. Cover tightly with foil. Place in large pot which has water in it halfway up the sides of your bowl/tin. Bring to a boil; cover pot and steam 3 hours for large mold, 1 - 2 hours for small molds. Serve hot with sauce (reciepe follows). If made ahead of time, reheat by steaming till heated through.

Saucy Chicken and Asparagus

submitted by: Grace in Ont. - E-mail:kuiken@nrtco.net

Ingredients: 1 1/2 lbs. fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tbsp. cooking oil
1/2 tsp. salt
1/4 tsp. pepper
1 can( 10 3/4oz.) condensed cream of chicken soup. Undiluted.
1/2 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 cup ( 4ounces) shredded cheddar cheese
Directions:
If desired. partially cook asparagus; drain. Place the asparagus in a greased 9 in. square baking dish. In a skillet over medium heat , brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over the asparagus. In a bowl, mix the soup, mayonnaise, lemon juice and the curry powder, pour over chicken. Cover and bake at 375 C. for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with the cheese. Let stand 5 minutes before serving. Serves 4

Yam Pie

submitted by: KK in Texas - E-mail:kfsmith@gateway.net

Ingredients: 1 3/4 cups mashed sweet potatoes,1 stick of margarine, 3/4 cups sugar, 1/2 cup brown sugar, 2 eggs, 1/2 cup evaporated milk, 1/2 tsp. cinnamon, 1/2 tsp vanilla
Directions:
You can use canned yams but I always peel and cook mine. Be sure the potatoes are hot when you add the sugars and margarine. It makes a creamier pie. I don't always add the spices. I think sweet potatoes have a very good flavor on their own. But I do use the vanilla. Beat all ingredients well and pour into an unbaked pie shell. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean.

Sour Cream Chocolate Cake

submitted by: Deeanna from TX - E-mail:vegas@centex.net

Ingredients: 2 Cups flour
2 Cups sugar
1 Cup water
3/4 Cup sour cream
1/4 Cup shortening
1 1/4 teaspoons soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 ounces melted unsweetened chocolate (cooled)


Sour Cream Chocolate Frosting
1/3 cup butter or margarine
3 ounces melted unsweetened chocolate (cooled)
3 cups confectioners' sugar
1/2 cup sour cream
2 teaspoons vanilla

Directions:
For cake:
Heat oven to 350 degrees (F). Grease and flour oblong pan,
13x9x2 inches, or two 9-inch or three 8-inch round layer
pans. Measure all ingredients except frosting into large mixer
bowl. Mix 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes on high speed, scraping bowl occasionally.
Pour into pan(s).
Bake oblong 40 to 45 minutes, layers 30-35 minutes or until
top springs back when lightly touched with finger. Cool

Sour Cream Frosting:
Mix butter and cooled chocolate thoroughly. Blend in sugar.
Stir in sour cream and vanilla; beat until frosting is smooth
and of spreading consistency.

Raspberry Coconut Squares

submitted by: RoseyP. - E-mail:jproudfoot@ora.auracom.com

Ingredients: 1/2 cup butter, 3/4 cup granulated sugar, 1 egg, 2 cups A.P. flour, raspberry jam. Topping: 1 tbsp. butter, 1/4 cup milk or cream, 2 eggs, 1/2 cup gran. sugar, 1 tsp. vanilla, 2 cups coconut.
Directions:
Cream together 1/2 cup butter, 3/4 cup sugar, 1 egg. When blended well, work in 2 cups A.P. flour until well mixed. Then press into an ungreased 8"x8" glass pan. Spread with raspberry jam from side to side. Add topping of butter, milk, eggs, sugar, vanilla and coconut. Spread this topping over the raspberry jam. Bake at 325 degrees for 30 or more minutes until golden brown. Especially good served at quilt meetings!

Golden Glazed Ham

submitted by: Sue in PA - E-mail:kappes@sun-link.com

Ingredients: 1 15-pound precooked ham with bone
1 pound dark brown sugar
8 12-ounce cans beer
1/4 cup honey
1/4 cup Dijon mustard
2 cups packed dark brown sugar
1/2 cup bourbon
Directions:
10 - 12 servings
Place ham in deep roasting pan. Firmly pat 1 pound brown sugar on all sides of ham. Pour beer around ham. Cover and bake at 325° for 3 3/4 hours (15 minutes per pound). One hour before end of baking time, pour off all but 1 1/2 inches of beer. In small saucepan combine honey, mustard, 2 cups brown sugar and bourbon; heat until sugar melts. Baste ham every 10 minutes with beer mixture from bottom of pan and then bourbon glaze. Use all of bourbon glaze before removing ham from oven. Slice thinly and serve with sauce remaining in pan.

I slice all the ham and leave it in the beer juices over night. It is wonderful!
Recipe from Creme de Colorado Cookbook.

Apple Cake with Rum Sauce

submitted by: Sue in PA - E-mail:kappes@sun-link.com

Ingredients: 1 cup all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/8 tsp. salt
4 Tbsp. butter, softened
1 cup sugar
1 large egg
2 cups grated apples

Rum Sauce:
1/2 cup butter
1 cup sugar
1/2 cup half and half
dash of ground nutmeg
1 tsp. pure vanilla extract
2-3 Tbsp. rum

Directions:
6 servings
In small bowl, stir together flour, baking soda, cinnamon, nutmeg and salt. In large bowl, cream butter, sugar and egg until light and fluffy. Stir in grated apples. Blend in flour mixture. Pour into greased 8-inch square pan. Bake at 400° for 30 - 35 minutes.
Cut into squares and serve with Rum Sauce.

Rum Sauce: 1 1/4 cups
In top of double boiler, combine butter, sugar, and half and half. Cook over boiling water, stirring constantly, until slightyl thickened, about 10 minutes. Cool slightly. Add nutmeg, vanilla and rum. Serve warm over heated cake.

Vanilla Raisin Bread

submitted by: Veronica - E-mail:veronicawATcalexico.k12.ca.us

Ingredients: 2/3 c. raisins, soaked in vanilla overnight
1 1/8 c. buttermilk
1 lrg. egg
2 t. sugar
1 t. salt
3 T. butter
3 1/2 c. bread flour
2 t. yeast
2 t. cinnamon, optional
Directions:
Combine raisins and vanilla, soak overnight, drain. Reserve vanilla to use as part of your liquid for a more intense flavor. Add ingredients according to your breadmachine's manual. Basic setting, light crust. Add raisins at the beep. Put the cinnamon on the drained raisins to soak while waiting for the beep.

Apple cinnamon rolls

submitted by: Veronica - E-mail:veronicawATcalexico.k12.ca.us

Ingredients: Dough
1/4 cup water
2 tablespoons instant yeast
1 cup milk
4 3/4 cups Unbleached All-Purpose Flour
1 packet spiced apple cider mix
1 egg, well beaten
1 teaspoon salt
2 T. softened butter

Filling
2 cups apple butter
2 packets spiced apple cider mix

Frosting
1/4 cup (1/2 stick) butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon ground cinnamon
3/8 teaspoon salt
1 1/2 to 2 1/2 t. vanilla extract
Milk as needed

Directions:
Manual Method: Combine all of the ingredients in a large bowl, or in the bowl of an electric
mixer, and mix until fairly smooth. Knead the dough, by hand for 10 minutes, or with your
mixer equipped with the dough hook for 5 minutes. The dough should be smooth and supple.
Turn the dough into a lightly greased bowl, cover the bowl with plastic wrap, and allow the
dough to rise until puffy, 1 to 2 hours.

Bread Machine Method: Place all of the dough ingredients into the pan of your bread
machine, program the machine for Dough or Manual, and press Start. Check the dough
during the final 10 minutes of the kneading cycle, adding additional flour or water as needed
to produce a smooth, supple dough. Allow the machine to complete its cycle.

Transfer the dough to a lightly floured work surface. Pat and then roll the dough into an 18 x
24-inch rectangle.

Filling: Mix apple butter and cider mix together. Add a T or two of softened butter if you wish.
Assembly: Starting with a long edge, roll the dough into a long log (not too tightly, or the
centers of the rolls will pop up during baking). Pinch closed along seam.

Cut into pieces about two inches thick. Transfer the rolls to lightly greased cake pans. These will fill two 9 x 13-inch pans, or two 12-inch deep-dish pizza pans.

Brush the sides of each roll with melted butter or vegetable oil, if desired; this makes the rolls
easier to pull apart after they're baked. Cover the rolls with lightly greased plastic wrap, and
set them aside to rise until puffy but perhaps not doubled in bulk, about 1 1/2 hours.

Bake the rolls in a preheated 350°F oven for 30 to 35 minutes, reversing the pans midway
through. They should be golden brown. Remove them from the oven, and allow them to cool
slightly, as you prepare the frosting.

Frosting: Using an electric mixer, cream together the butter, sugar, cinnamon, salt, vanilla and milk. Beat until light and fluffy, 1 to 2 minutes. The mixture should be of spreading consistency, like a soft butter cream frosting.

Using a metal spatula, frost the rolls while they're warm. Remove them from the pan, and
allow them to cool on a wire rack. Eat them soon, or freeze them, well wrapped, for later use.
(If you're going to freeze the rolls, it's better not to frost them before freezing.)


Note: If you're making sticky buns or rolled bread with a lot of filling and the bread tends to
fall apart when sliced, brush the dough with a beaten egg before sprinkling on the filling; it'll
hold together much better.

Cheese Biscuits

submitted by: Nelly Reedhead - E-mail:sewingsolutions@hotmail.com

Ingredients: I don't measure accurately for this recipe, but just put it together like pastry. Its so tender and flaky that it just melts in your mouth.

2 cups flour
2 tsp baking powder
1 tsp salt
Place all these in a bowl and cut in
1/2 cup lard
Add
1 to 2 cups grated chedddar...the sharper the better
Stir together the following and add to the dry indredients
1 egg
1/2 cup sour cream or milk if you don't have sour cream. Buttermilk would probably work too.

Directions:
Stir until a soft ball forms. There is stil lots of flour at this stage. Dump it all on the counter and start kneading it to work in the flour. It should all be absorbed within a few minutes. If not, just add a little more liquid.
Pat the dough out to 1/2 " thick (no need for a rolling pin). Cut into circles with a cutter or floured glass. Place on cookie sheet and bake in a 400 degree oven for 10 to 12 minutes. They should be brown on top when finished. Actually I like them better when they are very brown, but not quite burnt...lots more flavour

Morning Glory Muffins

submitted by: Rosey P, - E-mail:jproudfoot@ora,auracom.com

Ingredients: From the Farmer's Walk B&B: 2 cups A.P. unbleached white flour, 1 cup granulated sugar, 2 tsp. baking soda, 2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. salt, 2 cups grated carrot, 1/2 cup raisins, 1/2 cup shredded coconut, 1 cup peeled, cored chopped apple, 3 large eggs, 1/2 cup vegetable oil,1/2 cup (maybe 1/4) cup orange juice, 2 tsp. vanilla.
Directions:
Stir all liquid into dry ingredients. Grease muffins tins if necessary. Bake at 350 degrees, 35 minutes. Let cool in pan 5 minutes before turning out.

Oriental Cabbage Salad

submitted by: Helen - E-mail:jettabetta@aol.com

Ingredients: 2-3 chicken breasts cooked and cubed
1/2 head cabagge, shredded
1 tablespoon toasted sesame seeds
1/2 cup sliced almonds
2 - 4 green onions, chopped
1 package chicken ramen noodles broken up
1/2 cup pineapple tidbits (optional)

Dressing:
1/2 cup oil
3 tablespoons rice vinegar
1 teaspoon pepper
sweeten to taste
Chicken flavor from Ramen noodles
Directions:
Toss chicken , seeds, almonds, cabbage, onions and dry noodles. Chill.

Mix ingredients for dressing and chill. Pour over salad one hour before serving.

Peanut Butter Fingers for Halloween

submitted by: Dr. Ruth Wisenheimer - E-mail:mickey@digitalf.com

Ingredients: Dough:
1 c creamy peanut butter
1/2 c light Karo corn syrup
1 c powdered sugar
1/4 c powdered milk granules

pretzel sticks
slivered almonds (or dried pumpkin seeds)
red icing gel

Directions:
Mix dough ingredients and mold about a tsp around pretzel stick to form a finger. With a butter knife, mark lines on the finger for a knuckle. Place a slivered almond as a fingernail. Put red gel icing on end where severed from hand as blood.

Refrigerate after making.

Sweet pickled tomatoes

submitted by: Moogie - E-mail:moogiequilts@yahoo.com

Ingredients: 1 gallon gree tomatoes
Salt
2 cups honey
vinegar
Directions:
Slice 1 gallon green tomatoes. Put in large glass container or crock. Pour over them enough water to cover. Sprinkle 1/4 inch salt on top of the water. Let stand for 24 hours. Drain.
Put tomaotes in a large kettle. Add 2 cups honey, and enough vinegar to cover. Bring to a boil, take off the heat and pour into hot, sterilized jars. Leave 1/2 inch headspace at top. Seal. Process in boiling water bath for 10 minutes. Remove from heat, complete seals if necessary. allow to cool on wire rack several inches apart.
Taken from "StockingUp" Rodale Press

Pumpkin Loaf

submitted by: Brenda in Nn Ontario

Ingredients: This is for Terter and anyone else who likes pumpkin

Pumpkin Loaves (makes 3 loaves)

1cup Mazola oil
3 cups white sugar
4 beaten eggs
15 oz. canned pumpkin or equivalent amount of very well drained, cooked mashed pumpkin
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon each nutmeg, cinnamon, allspice
1/2 teaspoon cloves
2/3 cups water

Directions:
Combine oil, sugar and eggs. Add pumpkin. Mix in dry ingredients. Put in 3 greased loaf pans and bake at 350' for an hour or until it tests done (with a toothpick or whatever you use to check)>

Enjoy

Chicken Glorious

submitted by: Brenda in Indiana >^..^< - E-mail:jclegg@venus.net

Ingredients: 2 large onions diced
12 oz package of fresh sliced mushrooms
3 tablespoons of butter
1 whole chicken skinned and cut into pieces
1/3 cup water
2 teaspoons oregano
2 teaspoons garlic powder
1 1/2 cups shredded mozzarella
Directions:
Place skinned chicken pieces in a baking dish and add water. Mix the oregano and garlic powder and sprinkle half this mixture over chicken. Bake at 325 degrees for 25 minutes. Remove from oven, turn chicken and sprinkle remaining spices over top. Bake an additional 25 minutes.

Meanwhile, saute onion in butter until soft. Add mushrooms and continue cooking until they are done. Remove chicken from oven when it has finished its second 25 minutes, and spread onions and mushrooms over top. Sprinkle with cheese. Return to oven long enough to melt cheese.

Recipe is from Butcher House in the Mountains, Gatlinburg, TN

Buttermilk Quilt Cleaning Solution

submitted by: V. Wineinger - E-mail:Veronicaw@calexico.k12.ca.us

Ingredients: Susanne Ellenberger's ala Suewho's Buttermilk Recipe

1 Gallon Water
1 Quart Buttermilk
1 Tablespoon Lemon Juice


Directions:
Let the quilt soak in mixture and then wash either with Orvus or mild
detergent. The brilliance of the restored colors will amaze you.

Banana Pudding

submitted by: Sandra in Texas - E-mail:jrktex@aol.com

Ingredients: One large instant pudding mix
8 oz cream cheese, softened
one can sweetened condensed milk
one teaspoon vanilla flavoring
three cups milk
12 oz carton Kool Whip
Vanilla wafers
4-5 bananas
Directions:
Combine pudding mix, cream cheese, sweetened condensed milk, vanilla flavoring, milk and 1/2 the carton of Kool Whip and mix well.

Pour a small amount of pudding in a large bowl, slice banana and spread it over the top, stick vanilla wafers on edge all over, add another layer of pudding and continue layering bananas and vanilla wafers till all the pudding is used.
Place the last layer of wafers flat on the top and cover with the reserved Kool Whip. Refrigerate.

You can use as many bananas and vanilla wafers as you like. This fills a large mixing bowl, is very fast to make and everyone loves it.

Pineapple Casserole (with correct spacing of ingredients)

submitted by: Pat in MS; recipe from the Teasdale Cookbook - E-mail:hickey@network-one.com

Ingredients: 2 large cans chunk pineapple, drained
1/2 c. brown sugar
1 c. grated cheese
3/4 c. granulated sugar
1 stack Ritz crackers, crushed
5 Tablespoons self-rising flour
1 stick butter, melted

Directions:

Pour drained pineapple into 2-quart baking dish. Mix together sugars and
flour and spread over pineapple. Spread cheese over this mixture.
Crush crackers and spread over this. Melt butter and pour over the
top. Bake 20 or 30 minutes at 350 degrees until bubbly.

Pineapple Casserole

submitted by: Pat in MS; recipe from the Teasdale Cookbook - E-mail:hickey@network-one.com

Ingredients: 2 large cans chunk pineapple, 1/2 c. brown sugar
drained 1 c. grated cheese
3/4 c. granulated sugar 1 stack Ritz crackers, crushed
5 Tables