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The Cooking Quilters

of the World Wide Quilt Page Bulletin Board

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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 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.

Honey Baked Chicken

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

Ingredients: 8 chicken breast halves
1/2 cup melted butter or margarine
1/2 cup honey
1/4 teaspoon prepared mustard
1 teaspoon salt
1 teaspoon curry powder
Directions:
Preheat oven to 350 degrees. Place chicken in a shallow roasting pan. Mix remaining ingredients together and pour over chicken. Bake for 1 1/4 hours and baste chicken every 20 minutes with pan juices until chicken is nicely browned.

Iguana's Peach Cobbler (with correct spice measurements...)

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

Ingredients: IGUANA's Tasty Peach Cobbler

The easy way to peel a peach…. first get a large saucepan of water and get it to a rolling boil. Throw the little, furry peaches into the hot bath (about 3 or 4 at a time). When their skin color looks "bright" (after about 10 to 15 seconds), scoop them out and throw them into a big bowl of cold water. When they feel perfectly cool to the touch, then their skins will peel off in big sheets. This is what I do for peaches that I am going to freeze, too.

Four Large Luscious Peaches, peeled, pitted, and sliced thin (or if you have fruit-loving Iguanas coming over, MORE PEACHES!)
Juice of one half lemon
1/4 Cup of Sugar (I left this out…there is more than enough sugar in the topping IMHO)

Topping:
2/3 Cup unsifted flour
1 Cup firmly packed light brown sugar
1 teaspoon cinnamon (I heap it up…I like cinnamon!)
1/2 teaspoon ginger
1/8 teaspoon of mace (I am generous with mace too)
1/4 teaspoon salt (I leave this out entirely…you don't need salt on your peaches!)
1/2 Cup butter or margarine, softened to room temperature.

Directions:
Preheat oven to 350 degrees F. Arrange peaches in an ungreased 9" piepan.
Sprinkle with lemon juice and sugar. Mix the topping ingredients and pat on top of the peaches.
I like to play with my food, so I mix the topping ingredients with my finger tips until it forms nice course granules….
Bake uncovered, about 45 minutes until lightly browned and bubbly. Make sure that you put a piece of aluminum foil under the pie pan to keep the spills from messing up the oven.

Make a nice cup of Cappuccino, invite your friendly, fruit-loving, local Iguana, and have a tasty time!

Iguana's Peach Cobbler

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

Ingredients: IGUANA's Tasty Peach Cobbler

The easy way to peel a peach…. first get a large saucepan of water and get it to a rolling boil. Throw the little, furry peaches into the hot bath (about 3 or 4 at a time). When their skin color looks "bright" (after about 10 to 15 seconds), scoop them out and throw them into a big bowl of cold water. When they feel perfectly cool to the touch, then their skins will peel off in big sheets. This is what I do for peaches that I am going to freeze, too.

Four Large Luscious Peaches, peeled, pitted, and sliced thin (or if you have fruit-loving Iguanas coming over, MORE PEACHES!)
Juice of one half lemon
¼ Cup of Sugar (I left this out…there is more than enough sugar in the topping IMHO)

Topping:
2/3 Cup unsifted flour
1 Cup firmly packed light brown sugar
1 teaspoon cinnamon (I heap it up…I like cinnamon!)
1/2 teaspoon mace (I am generous with mace too)
1/4 teaspoon salt (I leave this out entirely…you don't need salt on your peaches!)
1/2 Cup butter or margarine, softened to room temperature.

Preheat oven to 350 degrees F. Arrange peaches in an ungreased 9" piepan.
Sprinkle with lemon juice and sugar. Mix the topping ingredients and pat on top of the peaches.
I like to play with my food, so I mix the topping ingredients with my finger tips until it forms nice course granules….
Bake uncovered, about 45 minutes until lightly browned and bubbly. Make sure that you put a piece of aluminum foil under the pie pan to keep the spills from messing up the oven.

Make a nice cup of Cappuccino, invite your friendly, fruit-loving, local Iguana, and have a tasty time!

Directions:
Preheat oven to 350 degrees F. Arrange peaches in an ungreased 9" piepan.
Sprinkle with lemon juice and sugar. Mix the topping ingredients and pat on top of the peaches.
I like to play with my food, so I mix the topping ingredients with my finger tips until it forms nice course granules….
Bake uncovered, about 45 minutes until lightly browned and bubbly. Make sure that you put a piece of aluminum foil under the pie pan to keep the spills from messing up the oven.

Make a nice cup of Cappuccino, invite your friendly, fruit-loving, local Iguana, and have a tasty time!

Pretzel Salad

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

Ingredients: 2 C. crushed pretzels
3/4 C. melted margarine
3 T. sugar


8 oz. Cream Cheese
8 oz. Cool Whip
3/4 C. Sugar


One 6-oz. package of strawberry jello
1 C. boiling water
1 small package of frozen strawberries

Directions:
Crush pretzels (even with salt on them) in a baggie. Melt margarine and pour over crushed pretzels and sugar mixture. Mix with a fork and pour into baking dish (9x12 is good) and bake at 350 degrees for 8 minutes.
Remove and cool.

After pretzel bottom has cooled, whip cream cheese, cool whip and sugar together and spread on pretzel mixture.

In a separate dish, mix package of jello with 1 C. Boiling Water. Then add thawed frozen strawberries. Pour on to cream cheese mixture. Let set until jello is firm.

Tomato Pie

submitted by: Tamie Brender, Joplin, MO. - E-mail:tdbrender@4state.com

Ingredients: 1 deep dish pie shell...cooked according
to instructions. Cover edges with aluminum foil.
5-6 tomatoes..I use Romas when tomatoes are not
in season
Flour, sprinkle lightly between layers.
Fresh Basil...diced fine
2 cups grated Monteray Jack Cheese
1 cup Light Mayo.

Directions:
Layer tomatoes, sprinkle lightly with flour and
fresh basil (diced fine) until pie crust is full.
Mix Jack cheese and mayo and ice top of pie.
Bake 45 minutes at 350 degrees. Enjoy!

Chai - this is the tea served in many coffee shops

submitted by: Phyllis in Minnesota - E-mail:geo44@pioneerplanet.infi.net

Ingredients: 7c. water
3 Darjelling tea bags
4 thin slices fresh ginger
1 vanilla bean - cut in 1" pieces
1 cinnamon stick
2 bay leaves
1 c. milk
6 T. honey
Directions:
Bring water to boil. Add tea,ginger,vanilla,cinnamon and bay leaves. Simmer for 5 min. adding milk near end of simmering time. Stir in honey. Remove from heat. Cover. Steep for 3 min. Strain through sieve to remove spices. Chill. Serve over ice or may be served hot.
Note: Water, tea, honey and milk are always the main ingredients, but spices may vary. Try peppercorns, fennel seeds, cloves, cardamom seeds or nutmeg.

pencil mark remover

submitted by: dutchrose - E-mail:quilter@flash.net

Ingredients: the original recipe is:
3 oz. rubbing alcohol
2 tbsp water
2-3 drops dishwasing soap (ivory or joy preferred) DO NOT USE DAWN

what i used 'cuz i had two twin quilts w/lots of markings:
3 oz. rubbing alcohol
2 cups distilled water
2-3 drops dishwasing soap (ivory or joy preferred) DO NOT USE DAWN

Directions:
original directions:
mix in small jar. use new toothbrush and rub gently. rinse thoroughly.

what i did:
mix in sprayer bottle. spray onto lead markings (most will just disappear)
and for stubborn spots rub gently with a clean white cloth. rinse thoroughly.


FANTASTIC FRITO FREAKIES

submitted by: ROBIN

Ingredients: 1 10 1/2 OZ. PKG. FRITOS
1 CUP WHITE SUGAR
1 CUP WHITE CORN SYRUP
1 CUP PEANUT BUTTER
12 - 15 HERSHEY BARS

Directions:
1. IN A 15 X 18 PAN OR COOKIE SHEET SPREAD OUT FRITOS.
2. COMBINE SUGAR AND SYRUP IN A SMALL SAUCE PAN.
3. BRING TO A ROLLING BOIL AND REMOVE FROM STOVE.
4. ADD PEANUT BUTTER STIRRING IN COMPLETELY.
5. POUR OVER FRITOS EVENLY AS POSSIBLE.
6. LAY HERSHEY BARS OVER THE TOP AND ALLOW TO MELT.
* YOU MAY HAVE TO USE THE HAIR DRYER TO MELT COMPLETELY.

Ham and Sweet Potatoes

submitted by: Jane Martin - E-mail:alphajane@juno.com

Ingredients: 2-4 sweet potatoes (unpeeled)
1 1/2 lb boneless ham
1/4 cup brown sugar
1/2 t dry mustard

Directions:
Place potatoes in bottom of crockpot. Place ham on top of the potatoes. Combine remaining ingredients and spread of the ham. Cover and cook on low for 8-10 hours. Now you are free to get on with your quilting.

Microwave Mexican Chicken

submitted by: Marianne Urban - E-mail:murban@capaccess.org

Ingredients: 4 boneless, skinless chicken breasts
1 jar Chi Chi's mild Mexican salsa
(or favorite brand)
mozarella cheese


vermecelli

Directions:
Start water for noddles. When almost boiling, nuke chicken in a glass pie
chicken covered with waxed paper for 3 to 5 min.
Drain "water". Top each piece with mozarella..
thin or thick slice as desired. Dump salsa on top.
Return to microwave and nuke until chicken is done
approx 3 to 5 min. Divide vermecelli into 4 portions
top with a chicken breast and salsa. Obviously this
recipe can be adjusted to serve 1 or 2 people....
plenty of time left to quilt

Deep Dish Pizza Casserole

submitted by: Elaine Wallace, NC - E-mail:ewallace@wnclink.com

Ingredients: Recipe for this dish follows !
Made a mistake and posted my name in recipe name !
Directions:
This is a great recipe for Quilters on the go !

Deep Dish Pizza Casserole follows below this !

Deep Dish Pizza Casserole

submitted by: Elaine Wallace, NC - E-mail:ewallace@wnclink.com

Ingredients: Recipe for this dish follows !
Made a mistake and posted my name in recipe name !
Directions:
This is a great recipe for Quilters on the go !

Deep Dish Pizza Casserole follows below this !

Elaine Wallace

submitted by: Elaine Wallace, NC Mountains - E-mail:ewallace@wnclink.com

Ingredients: 2 Pastry shells, pre made is okay !
Fresh Spinach
Mushrooms
Italian Sauages, in slices
Mozzerella Cheese
Romano Cheese
Parmesan Cheese
Pizza Sauce
Tomato, slices
Basil
Egg Yolk
Directions:
Starting with the pastry shells, make your own or in a rush, I buy the ones in the dairy section !
You will put one in a deep dish for baking.
Next, layer these as follows : Fresh Spinach, Fresh Mushrooms, Italian sauages, Mozerella cheese,Romano Cheese and Parmesan Cheese.
Add the other Pastry Shell on top and spread with the Pizza Sauce, add some of the Mozzerella Cheese on top, sliced Tomato and sprinkle with the Basil ! Put alittle egg yolk around the edges to keep from burning and for better edges !
Bake at 400 degrees for 30 minutes

Serve warm to Hot and Enjoy !!!!

Note : I use lots of cheeses and ingred. To the point of stuffing, so when it bakes down, there's still plenty inside foe eating !

Spinach Plus

submitted by: Emilypatch Tupp

Ingredients: 1 deep dish pie shell (slightly golden) 1 large onion (sliced medium pieces) 1 large green bell pepper (seeded and sliced into strips) 1 clove of garlic (peeled and crushed) 1 large bag frozen spinach (16ounces) 1 cup of shredded cheddar cheese 1 cup of mozzarella cheese (small pieces) 4 ounces grated Romano cheese 3 egges (beat well) 4 tbls Olive Oil
Directions:
Preheat oven or toaster oven 400* saute' onion,pepper,garlic, in olive oil until onion is golden--add frozen spinach and season to your own taste eg.salt,pepper and herbs--medium heat until spinach is hot--stir well--lower heat temp. and add cheeses--stir just until blended---fill pie shell---pour beaten eggs into mixture in small amounts making sure egg is blended with spinach--carefully pour any left-over egg on top--cook at 350* until crust is golden brown ENJOY!!

Spinach Plus

submitted by: Emilypatch Tupp

Ingredients: 1 deep dish pie shell (slightly golden) 1 large onion (sliced medium pieces) 1 large green bell pepper (seeded and sliced into strips) 1 clove of garlic (peeled and crushed) 1 large bag frozen spinach (16ounces) 1 cup of shredded cheddar cheese 1 cup of mozzarella cheese (small pieces) 4 ounces grated Romano cheese 3 egges (beat well) 4 tbls Olive Oil
Directions:
Preheat oven or toaster oven 400* saute' onion,pepper,garlic, in olive oil until onion is golden--add frozen spinach and season to your own taste eg.salt,pepper and herbs--medium heat until spinach is hot--stir well--lower heat temp. and add cheeses--stir just until blended---fill pie shell---pour beaten eggs into mixture in small amounts making sure egg is blended with spinach--carefully pour any left-over egg on top--cook at 350* until crust is golden brown ENJOY!!

Monster Cookies

submitted by: Beth Dahlkemper - E-mail:Bevdahl@aol.com

Ingredients: 6 eggs
2 1/4 cups light brown sugar
2 cups white sugar
1 1/2 teaspoon vanilla
1 1/2 teaspoon light corn syrup
4 teaspoons baking soda
1 cup butter (NOT margarine)
2 cups peanut butter
9 cups uncooked rolled oats
1 cup semi-sweet chocolate chips
1 cup M&M Candies
Directions:
In a large bowl, mix all ingredients in order listed. Drop dough from well-rounded tablespoon (or use small ice cream scoop) onto ungreased cookie sheet. Place only 6 cookies on baking sheet. Bake at 350° for 12 minutes. Do not overbake. Allow to cool on sheet for 1 minute to avoid breaking cookies. These freeze well.

Makes 6 dozen

Recipe from “Nutbread and Nostalgia” favorite recipes from the Junior
League of South Bend, Indiana.

Zucchini Stir - Fry

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

Ingredients: 4 slices bacon
3 C. diced unpeeled zucchini
1/2 C. chopped green pepper
1/2 C. chopped onion
1 carrot, grated
1/2 C. sliced celery
2 T. cider vinegar
2 T. sugar
2 T. soy sauce
1 tomato, chopped
Directions:
Cook bacon until crisp; remove from pan and set aside.
Add all vegetables except tomato to fat in skillet and stir fry for 5-7 minutes over High heat.
Add vinegar, sugar and soy sauce; stir well.
Add tomato and cook 1-2 minutes longer.
Crumble bacon and sprinkle on top.
Serve over hot rice.

Serves 4


Very versatile-add any other veggies you like or leave out the ones you don't. Even my zucchini-hating kids like this!

Monster Cookies

submitted by: Beth Dahlkemper - E-mail:bevdahl@aol.com

Ingredients: 6 eggs
2 ¼ cups light brown sugar
2 cups sugar
1
Directions:
In a large bowl, mix all ingredients in order listed. Drop dough from well-rounded tablespoon (or use small ice cream scoop) onto ungreased cookie sheet. Place only 6 cookies on baking sheet. Bake at 350 for 12 minutes. Do not overbake. Allow to cool on sheet for 1 minute to avoid breaking cookies. These freeze well.

Makes 6 dozen

Recipe from “Nutbread and Nostalgia” favorite recipes from the Junior
League of South Bend, Indiana.

Breakfast Pizza

submitted by: Sue in MO - E-mail:dsfarrow@epsi.net

Ingredients: 1 can crescent rolls (8 rolls)
1 lb bulk sausage
1 C frozen hashbrowns
1 C grated cheddar cheese
5 eggs
1/4 C milk
salt, pepper, parmesan cheese
diced onions, optional
Directions:
Press rolls into pizza pan; brown sausage, spread on rolls. Top with hash browns and shredded cheese (and onions if using them). Mix eggs and milk, pour over pizza; top with salt, pepper and parmesan cheese.
Bake 25 - 30 minutes at 350.

Monster Cookies

submitted by: Beth Dahlkemper - E-mail:bevdahl@aol.com

Ingredients: 6 eggs
2 ¼ cups light brown sugar
2 cups sugar
1
Directions:
In a large bowl, mix all ingredients in order listed. Drop dough from well-rounded tablespoon (or use small ice cream scoop) onto ungreased cookie sheet. Place only 6 cookies on baking sheet. Bake at 350 for 12 minutes. Do not overbake. Allow to cool on sheet for 1 minute to avoid breaking cookies. These freeze well.

Makes 6 dozen

Recipe from “Nutbread and Nostalgia” favorite recipes from the Junior
League of South Bend, Indiana.

Make Ahead Mushroom & Egg Caserole

submitted by: Sue in MO - E-mail:dsfarrow@epsi.net

Ingredients: 1 can cream mushroom soup
3 T sherry or milk
1 1/2 C shredded cheddar or Jack cheese
18 eggs combined with 2 T milk
1 tsp parsley flakes
1/2 tsp dill week
1/8 tsp pepper
4 T butter
1/4 lb sliced fresh mushrooms
1/4 C chopped green onion
paprika
Directions:
Combine soup and sherry or milk and heat. Cook mushrooms and onions slightly in butter, add egg mixture, lift gently and cook just til softly set. Spoon 1/2 mixture into greased baking dish (cake pan--9x13 or so), add 1/2 soup mixture, 1/2 cheese; repeat layers. Sprinkle with paprika. Can be prepared the nite before and refrigerated. Bake at 300 for 30 minutes, OR for 1 hour if refrigerated.

Giant Apple Pancake

submitted by: Ursula in S. Jersey --Grace in Ontario's recipe - E-mail:dko@bellatlantic.net

Ingredients: Filling:
4 medium cooking apples (unpeeled)
3 tablespoons butter
3 tablespoons honey
3/4 teaspoons cinnamon

Pancake:
4 eggs
3/4 cup milk
3/4 cup all purpose flour
1/2 teaspoon salt
4 teaspoons butter
1 teaspoon sugar

Directions:
Filling:
Core and slice apples. In large heavy skillet or saucepan over medium heat. Mix together butter, honey and cinnamon. When sauce starts to thicken, stir in apples, toss to coat well. Cover and cook, stirring occasionally: for about 5 minutes or until apples are tender.

Pancake:
In a large bowl, beat eggs. Beat in milk, flour and salt. In large ovenproof skillet, melt butter. Pour in batter and immediately place in a 450 F. oven for 10 minutes; pancake should be brown around the edges and set in the center. If not done, lower heat to 350 F. and return to oven for 5 minutes longer.
Slide pancake onto serving plate, arrange apples over half and fold the other half over. Sprinkle top with icing sugar.
Makes 3 to 4 servings.

EGGS PORTUGAL

submitted by: Ursula in S Jersey -- Mary in Ohios original recipe - E-mail:dko@bellatlantic.net

Ingredients: 4 eggs
8 slices crustless white bread
3/4 pound grated cheese
1 1/2 pounds skinless sausage links
2 1/2 cups milk
3/4 Tablespoon mustard
10 3/4 ounce can cream of mushroom soup
1/4 cup dry vermouth or white wine
Directions:
Night before,cut links into thirds and brown. Cube bread and put into 9x13 inch casserole. Cover with cheese and sausage. Mix eggs, milk, and mustard, and pour over casserole. Cover with plastic wrap and refrigerate.

To cook, bring casserole to room temp. Blend soup and wine and pour over casserole. Bake at 300 degrees for 1 1/2 hours or 350 degrees for 1 hour. Done when shaken like jello.

For a different twist use Chorizo sausage instead of regular breakfast links, it adds a bit more zip from the spices.

Chicken & Stuffing Bake

submitted by: Sharon - E-mail:skcreats@bcpl.net

Ingredients: Chicken & Stuffing Bake
1 cup boiling water
1 tablespoon butter-melted
4 cups prepared stuffing mix
4 boneless skinless chicken breast halves
1 10 3/4 ounce can cream of chicken soup
1/3 cup milk

Directions:
Heat oven to 400* In large bowl mix water, butter;
add stuffing and mix lightly.
Spoon stuffing across center of 3-qt baking dish,
leaving space on both sides for chicken.
Arrange chicken on each side of stuffing.
In a small bowl mix soup & milk. Pour over chicken
Cover & bake for 30 minutes or until chicken is done.
More quick and easy recipes and low carb recipes
at my web site. http://www.geocities.com.Heartland/Ranch/5857

Chicken & Stuffing Bake

submitted by: Sharon - E-mail:skcreats@bcpl.net

Ingredients: Chicken & Stuffing Bake
1 cup boiling water
1 tablespoon butter-melted
4 cups prepared stuffing mix
4 boneless skinless chicken breast halves
1 10 3/4 ounce can cream of chicken soup
1/3 cup milk

Directions:
Heat oven to 400* In large bowl mix water, butter;
add stuffing and mix lightly.
Spoon stuffing across center of 3-qt baking dish,
leaving space on both sides for chicken.
Arrange chicken on each side of stuffing.
In a small bowl mix soup & milk. Pour over chicken
Cover & bake for 30 minutes or until chicken is done.
More quick and easy recipes and low carb recipes
at my web site. http://www.geocities.com.Heartland/Ranch/5857

Sugar Free Jello Treat

submitted by: Sharon - E-mail:skcreats@bcpl.net

Ingredients: one small pack of dry sugar free jello
one pound of cottage cheese.

Directions:
Mix the dry jello to the cottage cheese and chill.
Fruit my be added.

No Bake Chocolate Cookies

submitted by: Carla Shade - E-mail:RCShade@aol.com

Ingredients: 2 cups white sugar
1 stick margarine
3 tablespoons unsweetened cocoa powder
1/2 cup milk

1/2 cup peanut butter
1 teaspoon vanilla

3 cups uncooked oats
Directions:
In a medium saucepan, mix sugar, margarine, cocoa, and milk. Bring to a boil over medium heat, stirring constantly.

Remove from heat and let cool for 5 minutes.

Add peanut butter and vanilla. Mix well.

Add oats and stir just until moistened.

Drop by tablespoon onto waxed paper. Cool. Enjoy!

Pig Pickling or Mandarin Orange Cake

submitted by: Kass - E-mail:mrkjp@qtm.net

Ingredients: 1 pkg. yellow cake mix
1 (11 oz.) can mandarin oranges
1/2 cup oil
4 eggs
1 cup walnuts
Frosting
1 (3 oz.) pkg. instant vanilla pudding mix
1 (9 oz.) carton Cool Whip
1 large can crushed pineapple, drained
Directions:
Mix cake mix, oranges with juice and oil. Add 1 egg at a time and then nuts. Pour into greased and floured cake pans. Bake at 325 for 30-45 mins.
Frosting:
Mix pudding with Cool Whip. Add pineapple but not all the juice. Frost cooled cake. Refrigerate. ENJOY!!!

Note: I use all the juice.

Twinkie Desert or Good Slop

submitted by: Cindy Buell - E-mail:buellcad@csinet.net

Ingredients: 1 box of Twinkie Snack Cakes
2 small or 1 large box of Vanilla or chocolate pudding . (I use 1 of each and swirl them.)
Med size cool whip
6-8 Heath bars
Milk to prepare pudding
Directions:
Cut Twinkies in half and lay in bottom of 9x12 pan. (If they all don't fit in eat the rest!) Prepare pudding according to package directions. Spread pudding over top of Twinkies.I like to make one package each of chocolate and Vanilla pudding and swirl them. Spread cool whip over pudding. Top with crushed Heath bars. They break up better if frozen first. Keep desert in refrigeror. This was a recipe I got from my Mother. My youngest son told me it was "Good Slop" so it was given this new name!

fried zucchini blossoms

submitted by: Lynn Ronkainen aka Lynn in Tx (Spring) - E-mail:ichthys@pdq.net

Ingredients: 30 zucchini (or yellow squash, or pumpkin) blossom buds (pick only the ones on stems that are about to open "tomorrow". the ones on stems are "male flowers" and do not produce fruit)
3 eggs
1 Tablespoon grated Parmesan
1 clove garlic, minced
1 Tablespoon chopped parsley
1/4 tsp. salt
1/2 tsp. baking powder
1/2 Cup flour
2 Tablespoons milk or water


Directions:
Rinse off blossoms and pat dry. Combine eggs, cheeze, milk or water, parsley and garlic. Whisk well. Add the rest of the ingredients that have already been mixed together. Immediatly mix blossom buds gently in batter (in groups of 1/3 at a time), and drop with tongs into a fry pan with 2.5 - 3" of hot oil (I use liquid veg. oil). Turn when brown, and remove when brown on both sides, to a papertowel covered plate.

These are real treats!

saucijzenbroodjes(Hot bread)

submitted by: Annelies Hendriks - E-mail:hendr395@wxs.nl

Ingredients: 10 slices of puff-paste
20 shakes of tabasco
3 teaspoons of sambal( it´s crushed red pepers)
4 toes of garlic crushed(if you don´t have to kiss)
1 egg
1 little bag of pork meat herbs
1 pound of minced meat

1 egg

Directions:
All right here we go...
first preheat your oven on 225 c
You put the meat,tabasco,sambal,garlic,egg,porkmeat herbs
together mix it with your hands.
Then divide in 10 parts and put in on the puff-paste.
You have to make a envelope of it that the meat is inside.
Then you take the other egg and stirr it with some salt,and then put
it on each top of the saucijzenbroodje.
Put it in the oven for about 25 min and watch out when you eat because
you can eat your fingers .

Cheese-Egg Casserole

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

Ingredients: 1 cup Butter, melted
1 cup Flour
2 teaspoons Baking Powder
12 eggs, mixed
Salt to taste
2 pounds Cottage Cheese
1 pound Monterey Jack Cheese, grated
Any one or combination of:
Chopped green chilies
Green or black olives, sliced
Mushrooms, sliced
Artichoke hearts
Onion, chopped
Directions:
Mix well the butter, flour, baking powder and eggs.
Add the salt, cottage cheese, grated cheese and choice of other ingredients.
Pour into a 9" X 13" casserole dish and bake at 350 for one hour.

Ricotta Pie

submitted by: Ursula in South Jersey - E-mail:dko@bellatlantic.net

Ingredients: 3 pounds ricotta cheese
2 cups sugar
6 eggs
1 teaspoon lemon extract
1 cup cooked pastina pasta
1 greased 9"x13" glass baking dish
Directions:
Combine all ingredients and mix well. Pour into the pan and bake at 325 degrees for two (2) hours. Top must be firm and will turn golden brown. Let cool and refridgerate like you would a cheese cake.
ENJOY! It's fast to make and easy too....just right for busy quilters!

Pineapple Chicken

submitted by: Regina Wofford - E-mail:rlwofford@hotmail.com

Ingredients: We really like this recipe. Even DS#2 who is very picky. I use the drained pineapple juice instead of the orange juice and use a spicy barbecue sauce. If you like a lot of sauce, double the first 5 ingredients.

1/2 c barbecue sauce
1/2 c orange juice
1/4 c packed brown sugar
2 T vegetable oil
2 T all purpose flour
1/4 t salt (optional)
4 c cubed cooked chicken
2 cans (5 1/2 ounces each) pineapple chunks, drained
1 can (8 ounces) sliked water chestnuts, drained
1 1/2 t ground ginder
Hot cooked rice

Directions:
In a large saucepan, combine the first six ingredients until smooth. Bring to a boil; reduce heat and simmer for two minutes, stirring occasionally. Add the chincen, pineapple, water chestnuts and ginger; cover and simmer 10 minutes. Serve over rice. 4 servings

Mom's Salmon Casserole

submitted by: Barbara MacMillan - E-mail:macmco@home.com

Ingredients: 2 16 oz. cans of good quality red salmon
3 cups whole milk (approx.)
2 small minced cooking onions
1/2 cup butter
1/2 cup flour
1 tsp. salt
dash of cayenne pepper
1 cup of fresh sliced cremini mushrooms
1/2 cup of sliced water chestnuts
1 tsp. dry mustard
1 lb. grated old white cheddar cheese
6 cups cooked broccoli florets or asparagus tips

Paprika and parsley to dress the top

Directions:
Drain salmon and pour liquid into a 4 cup measure
Add enough milk to measure 3 1/2 cups.
Chunk the salmon.
Melt butter and add flour, salt, cayenne & mustard.
Add milk mixture and stir over medium heat till thickened.
Stir in 2 cups of cheese
Place broccoli in bottom of large buttered casserole.
Arrange salmon, onion, mushrooms, & water chestnuts over it.
Pour sauce over all, moving the ingredients aside with the
tip of a knife to allow the sauce to seep underneath.
Sprinkle with remaining cheese, paprika and parsley.
Bake at 400 for 25-30 min. until bubbly. Let rest for ten minutes before serving.
Serves 8-10

Chinese Chicken Coleslaw

submitted by: Sheri Jones - E-mail:majoak@aol.com

Ingredients: 1 head cabbage, cut up
4 chicken breasts, cooked and cubed
4 pkgs. Ramen chicken noodles
1/2 cup oil
1/2 cup vinegar
pepper to taste
Directions:
Mix oil, vinegar, pepper and seasoning packets from noodles. Break up noodles and place in boiling water for 1 minute. Drain immediately and rinse in cold water. Mix all ingredients together and chill. Enjoy!!

Hand Cream

submitted by: Michelle from Utah-this was posted earlier on the BB - E-mail:daeherom@uswest.net

Ingredients: 400 gram jar of vitamin E cream
400 gram jar of vitamin A cream
60 ml bottle of baby oil
50 grams of vasoline
15 gram tube of polysporin
Directions:
Mix all of the ingredients together and put in
clean jars.

FAST COOKIES, BECAUSE YOU ARE QUILTING

submitted by: Judy Hansen - E-mail:Judyhansen55@hotmail.com

Ingredients: 1 box lemon cake mix

1 cup orange juice or Tang

1 1/2 C processed bran (Not cold cereal)

Directions:
Mix all together by hand in a medium size bowl, drop by teaspoon on lightly greased cookie sheet Bake 375 12 or so minutes cool on rack. Be sure and experiment with other flavors, using the orange juice and bran. Moist and delicious and possilbe good for you.

Apple Cake

submitted by: Mary on Cape Cod - E-mail:MLSKI@webtv.net

Ingredients: 2 eggs 1 cup vegetable oil 2 cups white granulated sugar 2 cups flour 2 teaspoons cinnamon 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 4 cups diced, peeled apples
Directions:
Preheat oven 350 degrees. 1. Lightly grease and flour one 9 X 13 cake pan. 2. Beat vegetable oil and eggs until foamy. Add sugar, flour, cinnamon, baking soda, salt and vanilla. Mix well and stir in apples. Pour batter in pan. 3. Bake at 350 degrees for 30 to 40 minutes. Cool in pan for 10 minutes. Needs no frosting.

Swabian Onion Pie

submitted by: Susanne Froeschle, Germany - E-mail:froeschle@t-online.de

Ingredients: Swabian Onion Cake
------------------
*(300 gr.) 1 1/8 cup wheat flour (cake flour)
*(30-40 gr.) 1 oz. yeast
*(80 gr.) 3/8 cup butter or margarine
*salt
*(250 ml) 1 cup lukewarm milk

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

*(200 gr.) 1 cup sour cream
*(200 gr.) 1 cup sweet cream
*1-2 eggs
*salt
*1 soup spoon wheat flour
*chopped onions, as many as you like (I usually use 6 medium sized ones)
*ground caraway seed

Directions:
first part of ingredients:
make a dough and let rest for at least 30 minutes.

second part of ingredients:
mix together.
Knead the dough, roll out on a greased baking sheet or pan (my baking
sheet is about 24" x 18"), put the onion topping on the dough, and bake
at (200-225°C) 420-440°F for 30-40 minutes. Eat hot, warm, or cold!

I gave the metric measurements as well. Enjoy!