Monday, April 30, 2007

Corn Medley Salad

2/3 c. sugar
2/3 c. vinegar
2/3 c, veg. oil
1 can - 15 1/4 oz - w.k. corn, drained
1 can -15 0z - whole baby corn, drained
1 can - 11 oz - yellow & white wk. corn, drained
1 can -11 0z - white or shoepeg corn, drained
1 large sweet red pepper, chopped
1 med. red onion, chopped
4 to 5 celery ribs, sliced
leaf lettuce, optional
In a small saucepan, combine the sugar,
vinegar & oil. Cook over med heat, 5 min.
Stir til sugar is dissolved, cool completely.
In a bowl combine the corn, red pepper,
onion & celery. Add dressing and toss to coat.
Cover and refrigerate overnight.
astir well, serve with a slotted spoon in a
lettuce lined bowl if desired.
from Quick Cooking Magazine

Basil Tomato Soup

2 cans -28 oz ea.- crushed tomatoes
1 can chicken broth
18 to 20 fresh basil leaves, minced
1 tsp. sugar
1 c. whipped cream
1/2 c, butter
In large saucepan bring tomatoes, broth to a boil.
Reduce heat. Cover & simmer 10 min. Add basil
& sugar, reduce heat to low, stir in cream & butter.
Cook til butter is melted.
Salt and pepper to taste.

Balsamic Salad Dressing

3/4 c. tomato juice
1/4 c. balsamic or red wine vinegar
1 envelope italian style salad dressing mix
2 tsp sugar
Combine all, shake well, Store in refrig.
Makes 1 cup

Asparagus Soup

1 1/2 lb. fresh asparagus, cut up
1 tbs. butter
3 green onions, sliced thin
1/4 lb. mushrooms, slice thin
1 can chicken broth
1/4 c. salsa
1 c. milk
1/2 c. shredded jack cheese
salt & pepper to taste
saute onions & mushrooms in butter til onions are limp.
Add broth , asparagus, bring to a boil , then reduce heat
til asparagus is crisp tender. Snip off top of 8 spears &
set aside. Continue cooking til asparagus is very tender.
Blend asparagus broth mixture & salsa a portion at a time
Add milk & stir over med heat.Add cheese, stir well.
Ladle into soup bowls, add asparagus tips to each bowl..

Apricot Orange Salad

2 small orange jello
1 can - 21 oz - wilderness apricot pie filling
1 c. fruit juice, orange or pineapple
3 tbs. flour
1 c. heavy cream, whipped (cool whip)
2 c. boiling water
1 c. mini marshmellows
1/2 c. sugar
1 egg
1/2 c. grated cheese
Dissolve jello in boiling water. Add pie filling
& marshmellows. Pour into a 9 in. square pan.
Let set.
Combine fruit juice sugar, flour, and egg in a
saucepan. Cook until thick, stirring constantly,
Cool.
When cool, fold in whipped cream and spread
over jello fruit layer.
Sprinkle top with grated cheese. Refrigerate.
Serves 9.

Annabelles Cranberry Salad

1 bag fresh cranberries
1 apple
1 orange.
Section fruit, grind all in food processor.
Add sugar to taste. dash salt.
Receipe from my friend Annabelle Kempt

Alphabet ABC Soup

1/2 c. alphabet pasta
3 cans beef broth
1 pkg.- 16 oz -frozen mixed veggies
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. pepper
saalt to taste
Cook pasta per pkg. directions. Drain.
In large saucepan, combine remaining
ingredients, bring to a boil, reduce heat
cover & simmer til veggies are tender.
Stir pasta into soup.

24 Hour Kansas Coleslaw

1 med/ hd. cabbage, shredded
1 onion, diced fine
red or green bell pepper or both
Sprinkle 3/4 to 1 c. sugar on veggies. Let stand
Dressing:
3/4 c. dark vinegar
1/4 c. water
1 tsp. salt
1 tsp. celery salt
1/2 tsp. black pepper
1/2 c. salad oil
Mix and simmer 30 minutes
Pour over coleslaw while hot. Put in refrigerator
for 24 hours.
Keeps good.
Note:
I add a smidge more vinegar & 1 c. sugar & use a large hd.
of cabbage.

Lazy Peach Cobbler

Melt 1 cube butter in a 9x13 baking pan
Sift 1 c. flour, 1 c. sugar, 2 tsp. baking powder., 1/2 tsp. salt
Mix dry ingredients with 3/4 c. milk.Pour over melted butter
in pan.
Pour 1 pint undrained peaches over batter, juice and all.
Use your choice of fruit. Sprinkle 1-2 tbs. sugar over top.
Bake 350 -1hour or til brown.
Serve with whipped cream, cool whip ice cream or cream.
from the kitchen of
Lois Wood
I have made this for many years, very quick and good

Strawberry Cheesecake Trifle

2 pkg. - 8 oz. - each, cream cheese
2 c. powdered sugar
1 c. sour cream
1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 pint whipping cream
1 tsp. vanilla
1 tbs. sugar
1 angel food cake, torn into bite sized pieces
2 qts. fresh strawberries, thinly sliced
3 tbs. sugar
3 tbs. almond extract
In a large bowl, cream together cream cheese and sugar.
Add sour cream, vanilla, and almond extract. Set aside
In a small deep bowl whip the cream , vanilla and sugar,
Fold whipped cream into cream cheese mixture.
Add cake pieces, set aside.
Combine strawberries, sugar and almond extract.
Layer together in a large bowl. starting with strawberries
then adding cake mixture .Continue layering, finish
with strawberries. Cover with plastic wrap.
24 servings.

White Chip Orange Cookies

2 1/4 c. flour
1/2 tsp salt
1/2 c. sugar
1 egg
3/4 tsp. soda
1 c. butter, softened
1/2 c. brown sugar, packed
2 - 3 tsp. orange peel, grated
2 c. Nestle white chocolate chips
Combine flour, soda & salt. Cream butter & sugars.
Beat in egg and orange peel. Gradually beat in flour
mixture.
Stir in chips. Drop by tsp. on ungreased cookie sheet.
Bake 350 10 to 12 min.. Let cookies cool 2 min.
before removing from pan.
from the kitchen of Truphene Oroo

Whipped Powdered Milk Topping

0 fat - prep. time - 15 min. cook time - 5 min. freezing time - 18 min.
1/2 c. ice water
1/2 c. powdered milk
1 1/2 tsp. gelatin
2 tbs. cold water
2 tbs. boiling water
1 tsp. vanilla.
Combine ice water and dry milk in a large mixing bowl.
Freeze bowl and beaters 15 min.
Combine gelatin and cold water in a small bowl.
Let stand three min. Add boiling water, blend well. Cool
to room temp.
whip chilled mixture til stiff peaks form. Add gelatin
mixture, sugar and vanilla. Whip just til blended.
Note: if whipped topping developes an airy
appearance, Simply stir vigorously to restore smooth
appearance, for best results prepare same day as serving.
from the kitchen of Lois Wood

Whipped Evaporated Milk Topping

prep time 5 min - freezing time 30 min.
1 c. evaporated milk
1/4 to 1/2 c. powdered sugar
1 tsp. vanilla
Pour milk into a small freezer bowl. Freeze for at least 30 min. (beaters too. )
Til ice crystals form around bowl.Beat on high speed about 1 min. or til very frothy. Gradually add sugar
and vanilla. Continue beating for 2 min. or til stiff. Serve immediately.
for whipped topping that holds up to 30 min. Sprinkle gelatin over 2 tbs.
water in small bowl.. Let stand 2 min. micro-wave on high 40 seconds, stir,
let stand another 2 min. til dissolved
Pour 1 can milk and dissolved gelatin into mixing bowl. follow receipe
for whipped topping. Serve immediately. or cover and refrigerate up to
50 min.
from the kitchen of Lois Wood

Watergate Cake

1 white cake mix
1 c. club soda
3/4 c. oil
1 small pkg. instant pistachio pudding
3 eggs
Mix and beat 4 min., with electric mixer. Pour into 3 greased and floured cake pans.
Bake 350 for 30 min.
frosting:
1 small pkg. pistachio instant pudding
use 1 1/2 c. milk
Beat 2 min.
Add 9 oz. cool whip, fold in to pudding.
frost completely cooled cake.
keep refrigerated..
This our familys favorite cake. We always serve this
on Christmas.
from the kitchen of my sister Joyce, Alaska.
Thanks sis!

Walnut Dessert Sauce

3/4 c. light corn syrup
1/2 c. maple syrup
1/4 c. sugar
1/4 c. water
1 1/4 c. coarsley chopped walnuts
In heavy saucepan, combine first four ingredients,
bring to a boil, stir constantly. Stir in walnuts, reduce
heat and simmer uncovered 25 min.
Serve over ice cream or pound cake
from the kitchen of Lois Wood.

Vanilla Cream Pie

3/4 c. sugar
1/4 c. cornstarch or 1/2 c. flour
3 c. milk
4 eggs
1 tbs. butter
2 tsp. vanilla
1 baked pie shell
Meringue or whipped cream
In a med. saucepan, combine sugar & cornstarch,Gradually
add milk, Cook and stir over med high heat til mixture is
thick and bubbly. Reduce heat and cook 2 min. Remove from heat.
Separate egg yolks from whites. Save white for meringue, Beat
yolks lightly with a fork. Gradually stir about 1 c. of hot filling
into yolks. Return all mixture to saucepan, bring to a simmer.
cook 2 min. longer.
Remove from heat, stir in butter & vanilla. Pour hot filling into
baked pie shell., that has cooled completely.
Top with meringue and bake 350 - 15 to 20 min.
or use whipped cream
from the kitchen of Lois Wood

Twinkie Cake

1 yellow cake mix
Mix as directed- Bake in 9x13 pan. Cut cake in half
lengthwise using a long knife.
Prepare filling.:
4 tbs. flour
1 c. milk
1 c. sugar
1/2 c. butter
1/2 c. crisco
1 tsp. vanilla
In saucepan, cook flour & milk til thick, stirring constantly,
cool, Combine sugar, butter, crisco, vanilla, in mixing bowl.
Beat about 5 min. add cooled mixture, Beat 10 min. or til
fluffy.
Carefully lift top off cake. Spread filling. Replace top layer.
Best to make 24 hours ahead.
from the kitchen of Lois Wood..

Summer Delight

1 box orange jello
Dissolve jello in 2 c. boiling water. Add 1 c. minature
marshmellows. Stir til melted.
Add 1 pint orange sherbert. Stir til dissolved.
Add 1 c. mandarin oranges, cut up'
chill til firm.
from the kitchen of Lois Wood

Strawberry Trifle

2 c. whipping cream, whipped
1 tsp. . grated orange peel
, 1 c. cold milk
8 oz. cream cheese
1 small pkg. instant vanilla pudding
4 c. angel food cake, cubed
4 c. fresh strawberries, sliced
In a bowl, beat milk, sour cream ,pudding mix & orange
peel until thickened. Fold in whipped cream.
Place half the cake cubes in a 3 qt. glass bowl. Arrange a
a third of the berries around the sides of the bowl and
over top.Top with half the pudding mixture. Repeat layers
once.Top with remaining berries. Refrigerate at least 2 hours
before serving .
from the kitchen of Lois Wood
this is a showstopper, delicious!

Strawberry Cheesecake Pie

2 c. sliced fresh strawberries
1/4 c. chopped toasted almonds
1 tbs. sugar
1 -9 in - graham cracker crust
1 pkg. -8oz - cream cheese, softened
2 c. cold milk, divided
1 small pkg. instant vanilla pudding mix
Combine berries, sugar, almonds, pour into crust.
In mixing bowl, beat cream cheese .til smooth.
Gradually add 1/2 c. milk
Add pudding mix and remaining milk.
Beat 1 minute or til blended.
Pour over berries, cover & refrigerate 2 hours til set.
from the kitchen of Lois Wood

Strawberry Angel Food Delight

Prebake angel food cake
Slice across to make 3 layers.
Then:
Dissole 1 pkg strawberry jello with 1 c. hot water.
Stir in 1 pint strawberry ice cream til mixture be-
comes smooth and creamy.
To this add:
1 c. drained frozen strawberries, place in freezer til
mixture becomes thickened but not firm. Remove
from freezer.
Then place bottom of cake back in the cake pan.
Spread half of filling on cake.
Then repeat with middle layer. Then place top
layer back on and put in the coldest part of the refrigerator.
When ready to serve , slice and serve with whipped cream.

Sponge Roll

4 eggs
1 tsp. vanilla
1 c. sugar
1 c. sifted cake flour
3/4 tsp. baking powder
1/4 tsp. salt
Beat eggs & vanilla at high speed til thick and lemon
colored, gradually beat in sugar til mixture is fluffy and thick.
Sift dry ingredients and add to egg mixture. Bake in jelly roll
pan. 375 6 to 8 min.
filling:
8 level tbs flour
1 c. brown sugar
Maple or vanilla flavoring
2/3 c. hot water
1 stick butter
Cook first 3 ingredients together, add butter & flavoring,
cool. Spread on cake while hot and roll like a jelly roll.
from the kitchen of Lois Wood

Snickerdoodles

2 sticks butter, softened
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tarter
1 tsp. baking soda
1/2 tsp. salt
Mix first 3 ingredients. Beat til creamed. Stir together
dry ingredients. Add to butter mixture, make balls.
Roll balls in a mixture of cinnamon & sugar, Put on
ungreased cookie sheet.
Bake 400 -8 - 10 min.
take out of oven a couple of min. before done. Let
set in pan a few min.
from the kitchen of Lois Wood

Sunday, April 29, 2007

Skillet Cookies

1/2 c. butter
1 c. sugar
1 egg, beaten
1 c. chopped dates
3 c. rice krispies
1 c. nuts, chopped
1 tsp. vanilla
cocoanut
Melt butter in electric skillet on low or over low heat.
Add sugar and stir. Turn off heat. Add egg and dates.
When well blended turn heat to medium and cook 5 to
6 min., stirring constantly. Remove from heat, add rice
krispies, nuts and vanilla, Cool a few min. then drop by
tsp. In cocoanut and shape.
from the kitchen of Lois Wood
.

Simple No Bake Cheesecake

Easy
2 pkg. 8oz cream cheese
1/3 c. sugar
2 tbs. lemon juice
1 tub cool whip (8 oz ), divided
1 graham cracker crust
Beat cream cheese, sugar & lemon juice in mixer til
well blended
Gently stir in 2 c. cool whip, spoon into crust.
Refrigerate 3 hours or til set. Spread remaining cool
whip over top.
Garnish with strawbrries & blueberries.
Arrange berries in rows to resemble flag.
from the kitchen of Lois Wood

Sherbert

2 c. water
1 c. sugar
Boil, the add:
1 c. jello, any flavor
Chill til partially set,
Then add 2 qt. milk
freeze in ice cream freezer
from the kitchen of Lois

Raspberry Icebox Dessert

Raspberry Icebox Dessert
2 small pkg. raspberry jello
2 c. boiling water
3 c. fresh or frozen raspberries
2 c. graham cracker crumbs
1/4 c. packed brown sugar
1/2 c. butter, melted
1 1/2 c. cold milk
1 pkg. instant vanilla pudding mix
1 pkg - 8 oz. - cream cheese, softened
Combine gelatin. water, stir til dissolved .Fold in raspberries,
Refrigerate one hour or til syrupy.
In small bowl combine cracker crumbs, brown sugar, & butter.
Pour into a greased 13x9 pan. Pat down for crust.
In mixing bowl, beat milk and pudding, low speed 2 min.
In another bowl, beat cream cheese til smooth. Gradually
add pudding. Spread over crust. Spoon gelatin mixture over
top. Chill til set. Keep refrigerated.
from the kitchen of Lois Wood

Ranger Cookies

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs, beaten
1 tap. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. corn flakes, slightly crushed
2 . c. oatmeal
1 c. cocanut
1 c. raisins
Cream butter & sugars, Beat in eggs and vanilla.
Sift in dry ingredients, Mix in cereals & cocanut.
Chocolate chips can be substituted for raisins.
Drop on lightly greased cookie sheet.
350 - 8 to 10 min.
From the kitchen of Marcia Clark

Pumpkin Cream Trifle

1 box spice cake mix
1 small box instant vanilla pudding mix
1 c. canned pumpkin
1/2 c. water
1/2 c. oil
1 egg
1 tsp. cinnamon
1/2 tsp. gound ginger
2 c. cold milk
2 pkg. - 3.4 oz each-instant cheesecake pudding mix
2 c. cool whip
1 c. chopped pecans, toasted
3/4 c. english toffe bits or almond brickle chips
In a large mixing bowl, combine first 8 ingredients
transfer to a greased 9x13 dish.Bake at 350 for 40 to
45 min, or til a toothpick inserted near center comes
out clean. Cool on a wire rack.
In a large bowl whisk the milk and pudding mixes
for 2 min. Fold in the cool whip.
Cut cake into 1 in. cubes,. In a 3 qt. trifle bowl or large
glass serving bowl, layer a third of the cake cubes.,
pudding, mixture, pecans and toffee bits.Repeat
layers twice.Refrigerate until serving.
yield 15 to 20 servings.
from the kitchen of Lois Wood

Prize Winning Jelly Roll

very good!
1/2 c. flour
1/2 tsp. salt
1/3 c. cocoa
4 eggs, separated
1/2 tsp. baking soda
3/4 c. sugar
1 tsp. vanilla
Sift flour, cocoa, soda & salt. Set aside.Beat egg whites til
soft peaks form. Gradually add sugar, continuing to beat
til stiff peaks form.
Beat yolks at high speed til thick and foamy, blend in
vanilla, fold gently into egg whites. fold in dry ingredients
gently but thoroughly.
Put waxed paper into jelly roll pan. Pour batter into pan.
Spread evenly.
Bake at 4oo 10 to 12 min. Loosen edges and turn onto towel
dusted with powdered sugar. Roll up cake with towel from wide
end. Cool completely.
Unroll and fill with your favorite filling. Reroll. Dust with
powdered sugar.
from the kitchen of Lois Wood.

Popcorn Cake

6 quarts popcorn, do not butter or salt
1/2 c. honey
1/4 c. oil
1/2 c. butter
1 c. nuts
1 pkg large marshmellows
1 c. small green gumdrops
Melt honey, oil, butter, marshmelows. Then
add nuts and gum drops.
Mix well. Add to popcorn and mix well.
Pack firmly into greased angel food cake or
bundt pan. let cool.
from the kitchen of Lois Wood

Popcorn Balls

2 gal. popped corn
1 - 10 oz- bag marshmelloes
1 cube butter.
Melt butter in double boiler, add
marshmellows, when its all melted
pour over popped corn. Make balls.
Easy and good.!
from the kitchen of Lois

Pineapple Layer Cake

1 yellow cake mix
1 can -11 oz - mandarin oranges, drained
1 pkg. instant vanilla pudding mix
1 carton -12 oz) cool whip
1 can 20 oz. crushed pineapple, drained
Prepare cake mix per pkg directions, Beat in oranges til well blended,
Pour ino 2 greased and floured 9 in cake pans.
bake 350 25 to 30 min.
Cool for 10 min, Remove to wire racks ro cool completely.
Combine pineapple & dry pudding mix, fold in cool whip.' Spread between layers and top.
from the kitchen of Lois Wood
.This cake is delicious! .

Pineapple Cookies

1 c. shortening
1 1/2 c. sugar
1 egg
1 can ( 83/4 oz ) crushed pineapple
3 1/2 c. flour
1 tsp.baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. chopped nuts
Mix shortening, sugar , and egg thoroughly. Stir in
Pineapple .Sift together flour. soda, salt, & nutmeg.
Add nuts, chill at least 1 hr. Heat oven to 400. Drop
1 tsp. dough about 2 inches apart in lightly greased
cookie sheet.
Bake 8 to 10 min.
yield 5 dozen.

Pecan Cream Cheese Pie

filling:
2 - 8 oz. pkg, cream cheese, softened
1/4 c. sugar
1 egg
2 tsp. vanilla
topping:
3 eggs
3/4 c. mrs. butterworths syrup (don't substitute)
3 oz. pecans, lightly toasted then chopped
Baked 9 in. deep dish graham cracker crust, made
with butter not margarine.
to prepare filling
combine cream cheese , sugar, egg, vanilla, beat
til smooth.
to prepare topping:
Pour cream cheese mixture into pie crust. Layer
pecans on filling. Stir syrup mixture again &
pour thru tines of fork to keep nuts from
shifting.
Bake 375 40 to 45 min.
From the kitchen of Lois Wood

Friday, April 27, 2007

Pumpkin Pie


2 eggs, slightly beaten
1 can -16 oz - pumpkin
3/4 c. sugar
1 tsp. cinnamon
1/2 tsp salt
1/4 tsp. cloves, then 350 about 40 min.
from the kitchen of Lois Wood
1 large can milk
1 unbaked pie shell.
Bake 425 15 min

Moms Peanut Butter Cookies

2 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 c. shortening
1 c. peanut butter
1 c. white sugar
1 c. brown sugar
2 eggs
Mix dry ingredients, set aside.Cream fat and
peanut butter. Add sugars and eggs, beat well.
Mix dry ingredients into creamed mixture.
Bake 375 -10 to 15 min.
Roll small balls, dip fork into sugar, make criss
cross in each cookie.Bake.
from the kitchen of Lois Wood

Peaches and Cream Cake

1 pkg. yellow cake mix
1/3 c. oil
1 c. water
3 tbs. peach juice
1 - 8 oz - pkg. cream cheese
1 small box instant vanilla pudding mix
1 large can sliced peaches, save the juice
1/2 c. sugar
Drain the peaches, Mix the cream cheese, sugar & peach
juice til smooth. Mix cake mix with eggs, water, oil, &
pudding mix. Spread batter in a 9x13 pan. Arrange sliced
peaches on top of batter..Spread cheese mixture over
peaches and batter.
Bake for 40 to 45 minutes.
from the kitchen of Lois Wood

Thursday, April 26, 2007

Peach Gelatin Dessert

1 can (20 oz) crushed pineapple, undrained
1 c. water
1 pkg. 10 oz peach gelatin
4 tbs. sugar, divided
2 c. chopped fresh peaches
1 c. buttermilk
1 - 12 oz - cool whip
In saucepan, combine pineapple, water, jello and 2 tbs. sugar.
Cook and stir over med. heat just til mixture comes to a boil.
Pour into a large bowl, Refrigerate til mixture begins to thicken.
about 45 min.
In a bowl, combine peaches, buttermilk and remaining sugar.
fold in whipped topping.
Pour into a 9x13 dish. Refrigerate until firm.
from the kitchen of Lois Wood

Ozark Mountain Pie

1 1/2 c. sugar
4 tbs. + 1 1/2 tsp. cornstarch
3/4 c. cold water
3 tbs. lemon juice
3 c. fresh blueberries
1 c. fresh raspberries
1 c. fresh blackeberries.
In saucepan combine sugar and cornstarch. Stir in water
& lemon juice til smooth. Add berries, stir gently, Bring
to a boil over med. heat, cook and stir 2 min. or til thick-
ened and bubbly. Remove from heat, cool.
Pour into a pastry lined pie pan 9in. Then make a lattuce
crust for top.
Bake 400 10 min. reduce to 350 bake 40 to 45 min longer.
Put foil around edge to prevent excess browning at high
temp. Remove foil when temp. is reduced to 350.
From the kitchen of Lois Wood.

Bakery Frosting

Excellent!
2 c. shortening
1/2 c. non dairy creamer
1 tsp. almond extract
1 pkg. -32 oz- powdered sugar
1/2 to 3/4 c. water
food coloring
Beat shortening, creamer, extract. Gradually add
sugar. Add water to desired consistency.
from the kitchen of Lois Wood
This is the frosting my daughter uses when she
Decorates those huge cakes for the soldiers!

Orange Ice Cream Pie

1/2 c. tang or sweet kool aid, any flavor
1/2 c. warm water
2 c. vanilla ice cream, softened
1 carton, 8 oz. cool whip, thawed
1 graham cracker crust
Stir tang & water til dissolved. Add ice cream.
Mix well. fold in cool whip. pour into pie crust,
freeze til firm. May be frozen up to 2 months.
from the kitchen of Lois Wood

Moms Never Fail Pie Crust

4 c. flour
1 3/4 c. shortening
1 tbs. sugar
2 tsp salt
Mix above then add:
1 egg
2/3 c. cold water
1 tbs. vinegar
Makes 4 crusts. Chill before rolling.
from the kitchen of Lois Wood

Moms No Bake Cheesecake

1 c. vanilla or white chips
2 pkg. 8 oz. each, cream cheese , cubed
1 carton cool whip, thawed, ( 8oz)
1 - 9 in - graham cracker crust
1/3 c. english toffee bits or almonds brickle bit chips
In heavy saucepan, melt chips over med low heat.
Stir til smooth.
Remove from heat, stir in cream cheese, til smooth.
fold in whipped topping, pour into crust.
Cover and refrigerate overnight.
Just before serving, sprinkle with toffee bits.
from the kitchen of Lois Wood
.

Moms Homemade Ice Cream

good!
1 box instant vanilla pudding
2 quart half and half
1 can sweetened cond. milk
vanilla
Mix well, add enough milk to fill
1 gal. freezer.
a family favorite
from the kitchen of Lois Wood

Moms Fresh Cherry Pie

Pastry for two crust pie
1 1/3 c. sugar
1/3 c. flour
1/8 tsp. salt
3 drops almond extract
4 c. pitted cherries
2 tbs. butter
Combine flour, sugar, salt. Add almond extract
to cherries and toss.
Add sugar, flour mix. Pour into pie shell. Dot with butter.
Put on top crust. put an egg wash on top crust.
Sprinkle with sugar.
Bake 425 -40 min.
from the kitchen of Lois Wood

Moms Banana Bread

1 c. crisco
6 very ripe bananas
2 tsp. soda
1/2 c. chopped walnuts
2 c. sugar
4 c. flour
4 eggs
1 tbs. lemon juice
Mix all til smooth. Put in 2 well greased loaf pans.
350 45 min.
from the kitchen of Lois Wood
a crack down the middle of the baked loaf is characteristic
of a good loaf! I have used this receipe for years.

Moms Apple Pie

6 to 7 apples, peeled and sliced
3/4 to 1 c. sugar
2 tbs. flour
1 tsp. cinnamon
dash nutmeg
dash salt
2 tbs. butter
Combine all but butter, fill pie shell, dot with butter.
Top with crust. Egg wash on crust. Sprinkle with sugar.
Bake 400 - 60 min.
from the kitchen of Lois Wood

Moist Brownie Sheet Cake

Mix together:
2 c. flour
2 c. sugar
1 tsp. cinnamon.
Bring to boil in pan:
4 tbs. cocoa
1 c. water
1 stick butter
1/2 c. oil
Remove from heat and stir into flour mixture.
Mix well, then add 1 tsp baking soda to 1/2
c. milk., 2eggs, 1 tsp. vanilla.
Mix well, pour into 11x16 cookie sheet, 1 in.
deep.
Bake at 400 20 min. Cool, ice and cut in squares.
Icing:
Bring to boil:
4 tbs. cocoa
6 tbs. milk
1 stick butter
remove from heat, beat in 1 box of powdered
sugar & 1 c. chopped nuts.
ice brownies and enjoy.
from the kitchen of Darlene H. of Tn.

Mock Apple Pie

36 ritz crackers, coarsley broken
2 c. water
2 c. sugar
2 tsp. cream of tarter
2 tbs.lemon juice
zest of 1 lemon
2 tbs. butter
1./2 tsp cinnamon
Place crackers in crust
Heat water, sugar and cream of tarter. Simmer 15 min.
add lemon juice, zest , cool.
Pour over crackers, dot with butter, sprinkle with
cinnamon.
Cover with a top crust, make slits in crust.
egg wash on crust, sprinkle with sugar.
Bake 425 - 30 min. til crust is brown
from the kitchen of Lois Wood

Marshmellow Graham Dessert

1 pkg - 16 oz- large marshmellows
2 c. milk
1 1/2 tsp. lemon extract
1 can -20 oz- crushed pineapple, drained
2 c. whipping cream, whipped
2 c. graham cracker crumbs, about 32 squares
1/2 c. butter, melted
Melt marshmellows in milk. Remove from heat, cool,
stirring occasionally. Stir in extract, fold in pineapple
and whipped cream.
Combine crumbs and butter. Press 1 1/2 cups into a
greased 9x13 pan.
Spread with pineapple mixture. Top with remaining
crumbs.
Refridgerate for 2-3 hours.
from the kitchen of Lois Wood

Magic Apple Pie

1 egg
3/4 c. sugar
1/2 c. flour
1 tsp. baking powder
pinch salt
1 med. tart apple, peeled & diced
1/2 c. raisins
whipping cream or ice cream for top if wanted.
Beat egg, add sugar, flour, baking powder, salt. Stir in raisins.
Spread onto greased 9 in. pie plate.
Bake 350 - 25 to 30 min.
test with a toothpick.
from the kitchen of Lois Wood

Lime Cocanut Buttermilk Pie

whisk together
1 1/2 c. sugar
3/4 c. sweetened shredded cocanut
1/2 c. buttermilk
1/2 c. unsweetened cocanut milk
1 tbs. flour
2 eggs
2 egg yolks
1/2 tsp vanilla
minced zest and juice of 1 lime
pinch salt
pour into 1 unbaked pie shell
oven 350- whisk all ingredients together in a large bowl til blended.
Pour into pie shell and place on a baking sheet. Bake until filling
is just set but still a little giggly. 40 to 50 min.
Remove from oven and cool to room temp. Chill if not serving right
away. when chilled let come to room temp. before serving

Lime Chiffon Dessert

1 1/2 c. graham cracker crumbs
1/3 c. sugar
1/2 c. butter, melted
filling:
1 small box lime jello
1 c. boiling water 2 pkg. cream cheese - 1 8oz and 1 3 oz -softened
1 c. sugar
1 tsp. vanilla
1 - 16 oz carton cool whip, thawed
Combine first 3 ingredients. Set aside 2 tbs. for topping.
Press crumbs into 9x13 pan. set aside.
Dissolve jello in boiling water, cool.
Beat cream cheese and sugar, add vanilla, mix well.
Slowly add jello til combined, fold in cool whip. Spoon over crust.
Sprinkle with crumbs. Cover and refrigerate for 3 hours. or til set.
12 to 15 servings.
from the kitchen of Lois Wood

Lemon Pudding Cake

1 box lemon cake mix
1 box lemon instant pudding
4 eggs
3/4 c. veg. oil
3/4 c. water
1/4 c. lemon juice
Mix above ingredients. Put in a pam sprayed 9x13 baking pan
and bake 350 25 - 35 min. Puncture cake with fork, while cake is
hot pour glaze over.
Glaze : 2 tbs. veg. oil
2 c. powdered sugar
1/4 c. lemon juice.
from the kitchen of Nettie P.

Lemon Lime Refrigerator Cake

1 box lemon cake mix
1 pkg. lime jello
Dissolve gelatin in 3/4 c. boiling water.
Add 1/2 c. cold water
Bake cake as directed. Poke deep holes in cake.
Pour gelatin over and chill.
Topping:
21/2 c. cool whip
1 pkg. lemon instant pudding mix
1 1/2 c. cold milk.

Lemon Buttermilk

whisk together
1 1/2 c. sugar
1 c. buttermilk
1 tbs. flour
2 eggs
2 egg yolks
1/2 tsp. vanilla
Minced zest and juice of 1 lemon
pinch of salt
Pour into 1 9 in pie shell. Oven 350.
Whisk all ingredients together in a large bowl til
blended. Pour into a pie shell and place on a baking sheet.
Bake until filling is just set yet still a bit giggly.
40 to 50 min.
Remove from oven and cool to room temp.; chill if not
serving right away. Let chilled pie come to room temp.before
serving.
Strawberry topping.:
Don't top the pie until just before serving or the filling will
collaspe. Makes about 4 cups.
Heat; pour over;
1/4 c. honey
juice of 1 lime
2 pints strawberries, hulled
Heat honey and lime juice til melted, pour over berries and let
stand at least 5 min. Just before serving arrange on pie
with a slotted spoon.
I haven't tried this yet. Looks good.
got this from a cooking magazine..

Impossible Pumpkin Pie

3/4 c. sugar
1/2 c. bisquick
2 tbs. butter
1 (13 oz) can evaporated milk
2 eggs
1 - 16 oz - can pumpkin
21/2 tsp. pumpkin pie spice
2 tsp vanilla
Preheat oven 350
Grease 10 in pie plate . Put all in blender
blend for 1 - 2 min. Pour into pie pan and
bake until knife inserted in center comes
out clean. 50 to 55 min.
from the kitchen of Lois Wood

Hints For Pies

1 whole eggs, beaten, use pastry brush, Brush on unbaked pie shell.
This seals it.
for baked pie shell;
Line pie shell with parchment paper. or wax paper. fill with beans, bake
as usual. This keeps bottom of crust from swelling. Remove beans with paper.
fill shell as usual.

Green Tomato Pie

green tomatoes, thinly sliced
3/4 c. brown sugar
3/4 c. white sugar
2 tbs. flour
3 tbs. vinegar
1 1/4 tbs. butter, melted
1 tsp. cinnamon
fill unbaked pie shell with tomatoes, Mix remaining ingredients,
& pour on top.
Cover with top crust & bake 425 - 15 min, reduce heat to 350 &
bake 30 to 40 min.
Delicious served warm.
from the kitchen of Lois Wood

Golden Squash Pie

4 eggs
4 c. cooked mashed butternut squash
1 c. buttermilk
1/4 c. butter, melted
2 tsp. vanilla
2 c. sugar
2 tbs. flour
1 tsp. salt
1/2 tsp. bak. soda
2 unbaked pie shells
ground nutmeg
Combine eggs, squash, buttermilk, vanilla & butter.
Combine dry ingredients.Add to squash mixture
and mix til smooth.
Pour into pastry shells. Cover edges loosley with foil.
Bake 350 for 35 min .Remove foil, bake about 25 min. more.

Golden Peach Pie

5 c. sliced fresh peaches ( about 7 peaches)
2 tsp. lemon juice
1/2 tsp. orange zest
1/8 tsp. almond flavoring
1 c. sugar
1/4 c. cornstarch
1/4 tsp. nutmeg
1/8 tsp. salt
2 tbs. butter
Mix peaches, lemon juice, orange zest & almond flavoring.
Mix dry ingredients, add to peaches.
Pour into pie shell. dot with butter. Add top crust.
egg wash on top crust. Sprinkle with sugar.
Bake 400 -40 min. til brown

Fruit Pies Using Tapioca

Apples - 6 c. apples- 2tbs. tapioca- 3/4 to 1 c. sugar - 1/2 tsp. cinnamon- 1/4 tsp. nutmeg
Cherries - 4 c. cherries - 3 tbs. tapioca- 1 1/3 - 1 1/2 c. sugar- 1/4 tsp. almond extract
Peaches - 4 c. peaches- 1/4 c. tapioca - 1 1/3 c. to 1 1/2 c. sugar - 1 tbs. lemon juice
Blueberry - 4 c. bluberries - 1/4 c. tapioca - 1 c. sugar- 1 tbs. lemon juice
Mix fruit, tapioca, sugar, flavorings in bowl. Let stand 15 min.
Pour into pie shell, dot with butter, cover with top crust.
If desired brush on beaten whole egg on top crust. Sprinkle with sugar
.

Fruit Cocktail Cake

2 c. flour
1 1/2 c. brown sugar
2 tsp. soda
1 - 303 - size can fruit cocktail, equals 2 cups
for top:
1/2 c. brown sugar
1/2 c. chopped walnuts
pinch salt
2 eggs.
Mix dry ingredients. Beat 2 eggs slightly, add fruit
to eggs. Add dry ingredients.
Pour into 9x13 pan, greased and floured.
Mix brown sugar and nuts. Sprinkle over cake.
Bake 325 45 min.
from the kitchen of Lois Wood

Frosty Freeze Pie

1 pkg. -8oz- cream cheese, softened
1 jar - 7 oz - marshmellow cream
2 c. raspberry, lime or orange sherbert, softened
2 -3 c. cool whip
1 graham cracker crust
Beat cream cheese & marshmellow cream til smooth. Stir in sherbert
fold in cool whip.pour into crust, freeze til firm.
Remove from refrigerator 15 min before serving.
Pie may be frozen up to 3 months.
from the kitchen of Lois Wood

Fried Apple Pies

5 c. flour
1 tsp. baking powder
2 eggs, lightly beaten
1 tsp. salt
1 tsp. sugar
1 c. crisco
13 oz can evaoprated milk
Cut shortening into dry ingredients.Mix eggs & milk,
Add to dry ingredients, use a fork.
Roll out rather thin, cut small rounds. Put a spoonful
of your favorite apple or ? on one side, Be sure your
filling is thick and cold. Fold over and seal edges.
Fry in deep fat til golden on both sides. Then glaze.
Should make about 36 pies.
from the kitchen of Lois Wood

Fresh Strawberry Pie

3 c. fresh strawberries
2 c. sugar
5 tbs. cornstarch
1/4 rsp. salt
2 c. cold water
6 tbs. karo syrup
1 small pkg strawberry jello
1/2 pint heavy cream, whipped
1 baked pie shell.
Fill pie shell with berries, slicing some so they fill the shell nicely.
In saucepan mix, 2 cuip. sugar, cornstarch, salt,
add: water & syrup
Bring to a boil and cook til clear, Add jello, stir til dissolved.
Boil 1 min. more. Cool slightly.
Pour over berries in pie shell, using only enough syrup to fill pie.
Refrigerate overnight.
from the kitchen of Lois Wood

Fool Proof Fudge

3 c. semi sweet choc. chips
1 sweetened cond. milk]
dash of salt
1/2 to 1 c. chopped nuts
1 1/2 tsp. vanilla
Line an 8 or 9 in. square pan with foil.
Butter foil, set aside
In heavy saucepan over low heat melt chips
with milk and salt. Remove from heat, stir in
nuts and vanilla. Spread evenly into pre-
pared pan. Chill 2 hours or til firm.
makes 2 lbs.
from the kitchen of Lois Wood

Wednesday, April 25, 2007

Pumpkin Cake Roll

3 eggs, sepaated
1 c. sugar, divided
2/3 c. canned pumpkin
3/4 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. salt
Filling :
1 - 8 oz. cream cheese, softened
2 tbs, butter, softened
1 c. powdered sugar
3/4 tsp vanilla
Additional powdered sugar ( optional)
Line a 15 x 10 x1 in. baking sheet with waxed paper, grease wax paper and set aside
In a large mixing bowl, beat egg yolks on high speed until thick and lemon colored. Gradually add 1/2 c. sugar and pumpkin, beating on high til sugar is almost dissolved.
In a small mixing bowl, beat egg whites til soft peaks form. Gradually add remaining sugar and beat til stiff peaks form. Fold into egg yolk mixture.
Combine flour, baking soda, cinnamon and salt., gently fold into pumpkin mixtyre.Spread into prepared pan.
Bake 375 for 12 to 15 minutes, or til cake springd back when lightly touched.
Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off waxed paper. Roll up cake into
the towel jelly roll style, starting with short side. Cool completely on wire rack.,
In a mixing bowl,combinr cream cheese, butter, powdered sugar and vanilla,
Beat til smooth, Unroll cake; Spread filling evenly over cake to within 1/2 in. edges. Roll up again. Cover and freeze til firm. May be frozen up to 3 months.. Remove from freeze 15 min. before serving. Dust with powdered sugar if desired.
10 servings.
from the kitchen of Lois Wood
.

English Apple Pie

1 egg + 1/2 c. sugar beaten together
Add:
1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 c. chopped nuts
1 c. or more diced apple
1/2 tsp. vanilla
1/2 tsp. cinnamon
Mix well. Bake in a greased 9 in. pie plate at
350 for 30 min. cold

Rich, so cut small pieces and serve warm or with whipped cream or ice cream.
from the kitchen of Darlene Hill

Easy No Bake Cheesecake

2 c. sugar
1/2 c. water
pinch salt
1 pint marshmellow creme
1/2 tsp. vanilla
1 c. chopped nuts.
Sugar, water, salt in saucepan. Cook to hard ball stage.
Put marshmellow creme in large bowl, Pour hot syrup in,
a little at a time, beating with an electric mixer until
candy thickens well. Blend in nuts and vanilla.
Drop by spoonfuls on wax paper.
from the kitchen of Joann Giles

Easy Make Divinity

2 c. sugar
1/2 c. water
pinch salt
1 pint marshmellow creme
1/2 tsp. vanilla
1 c. chopped nuts.
Sugar, water, salt in saucepan. Cook to hard ball stage.
Put marshmellow creme in large bowl, Pour hot syrup in,
a little at a time, beating with an electric mixer until
candy thickens well. Blend in nuts and vanilla.
Drop by spoonfuls on wax paper.
from the kitchenof Joann Giles

Dump Cake

1 can cherry pie filling
1 # 2 can crushed pineapple
1 white cake mix
1 cube butter
chopped nuts

Combine fruit, put in 9x13 pan.Sprinkle cake mix over fruit.
Cut butter in small pieces, and drop on cake. Put nuts on top.

Bake as directed on box.

From the kitchen of Lois Wood

Double Chocolate Crunch Cookies

1 c. butter, softened
1 c. sugar
1 c. packed brown sugar
2 large eggs
1 1/2 tsp. vanilla
2 1/2 c. quick oatmeal
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 -11.5 oz - pkg. semi-sweet chocolate chunks
2 - 1.55 oz - chocolated candy bars, grated. (hersheys)
1 c. chopped pecans, toasted
Beat butter & sugars, med. speed of mixer til creamy. Add
eggs & vanilla. , beating til blended.
Pulse oats in a food processor to a fine powder.Combine oats,
flour, and next 3 ingredients in a large bowl.Gradually add to
butter mixture, beating well. Stir in chocolate chunks, grated
chocolate bars, pecans.
Dorp dough by 1/4 cupfuls on lightly greased cookie sheet.
Bake 375 for 10 to 14 min. Remove from oven.
from the kitchen of Lois Wood

Doctor Bird Cake

3 c. flour
2 c. sugar
3 eggs
1 c. oil
8 oz can crushed pineapple with juice
1 c, chopped nuts
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. vanilla
2 c. mashed bananas
Mix dry ingredients in a large bowl. Make a well in the center.
Add eggs, pineapple, nuts, oil, vanilla & bananas.
DO NOT BEAT1 Pour into a greased and floured tube pan.
Bake 350 75 min.

Dessert Pie

1 1/3 c. sweetened cond. milk
1/3 c. lemon juice
1 tsp. vanilla
1 baked pie shell, 9 in.
1/2 c. whipped cream topping
cherry or blueberry pie filling
Combine milk, lemon juice & vanilla. Fold in
whipped topping. Spoon into cooled pie shell.
Top with pie filling.
Refridgerate.
from the kitchen of Lois Wood

Delicious Kings Pie

1 -8oz) cream cheese, softened
1 -14 oz.- can sweetened cond. milk
1/4 c. lemon juice
1 -16 oz - can crushed pineapple, drained
1 -12 oz - cool whip, thawed
2 c. finely chopped walnuts
2 baked 9 in. graham cracker pie crusts
Beat cream cheese, milk, lemon juice, fold in
pineapple, cool whip and walnuts. Mix well
and pour into crusts. Refrigerate. yield 2 pies.
This freezes well.

Dairy Queen Ice Cream

Soak:
2 envelopes knox gelatin in 1/2 c. cold water
Heat:
4 c. milk til hot, not boiling.
Remove from heat.
Add: 2 c. sugar
2 tsp. vanilla
gelatin
1 tsp. salt
Cool, add 3 c. cream, put in refrigerator
& chill. 5 - 6 hours before freezing
Makes 1 gallon

Custard Bread Pudding

2 eggs
2 c. milk
1 c. sugar
1 tbs. butter, melted
1 tsp. cinnamon
10 day old slices bread, crusts removed
cut in 1 in. cubes
1 c. raisins
Sauce:
2/3 c. sugar
2 tbs. flour
1 c. water
7 tbs. butter
1 tsp. vanilla
Combine eggs, milk, sugar & melted butter, 1 tsp. vanilla.
Add bread cubes and mix well. Let set 30 min.
Pour into a greased 11 x 7 x 2 in dish.
Bake 350 50 to 60 min. do knife test.
Serve with sauce.
There were no instructions as to how to prepare the
Sauce .Not hard to make..
from the kitchen of Lois Wood.

Creamy Frozen Lime Pie

1 - 8 oz- cream cheese, softened
1 1/4 c. - 14 oz. can- sweetened cond. milk
1/2 c. lime juice
1 - 8 in - cookie crumb crust
In a small mixer bowl, beat cream cheese til smooth.
gradually add sweetened cond. milk & evap. milk.
mix til smooth.
With mixer on med., add lime juice & beat 1 minute
. Pour into pie crust.
Freeze at least 2 hours. Let stand 10 to 15 min before
serving.
from the kitchen of Lois Wood

Creamy Banana Pie

1 envelope unflavored gelatin
1/4 c. cold water
3/4 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
2 3/4 c. milk
4 egg yolks, beaten
2 tbs. butter
1 tbs. vanilla
4 med/. firm bananas
1 c. heavy cream , whipped
1 -10 in. pastry shell baked
juice and zeat of 1 lemon.1/2 c. apple jelly.
1. Soften gelatin in cold water, set aside
2. Combine sugar, cornstarch & salt. Blend in milk and egg yolks.
Cook over low heat stirring constantly til thickened and bubbly.
about 20 to 25 min.( I use a double boiler, it burns easily)
3. Remove from heat, stir in softened gelatin, til dissolved. Stir in
butter and vanilla. Cover the surface with plastic wrap and cool
completely.
4. Slice 3 bananas, fold into custard with whipped cream. Pour into
baked pie shell. Chill til set. 4 to 5 hrs.
5 Shortly before serving, place lemon juice in a small bowl. add
remaining bananas, sliced. Melt jelly, drain bananas. Pat dry, arrange
oon top of pie. Brush bananas with jelly. Sprinkle with zest.

Chocolate Syrup

1/2 c. syrup
1 tbs. cocoa
2 1/2 tsp. corstarch
1/2 c. water
2 tsp. butter
1/2 tsp. vanilla
Micro wave first 4 ingredients.
Then add: butter and vanilla, mix well.
from the kitchen of Lois Wood

Orange Cream Freezer dessert

4 c. graham cracker crumbs
3/4 c. sugar
1 c. butter, melted
3 1/2 quarts vanilla ice cream, softened
2 cans - 12 oz - each frozen orange juice , concentrate, thawed
In a bowl, combine cracker crumbs & sugar. Stir in butter. Set
aside 2 c. for topping.
Press remaining mixture into 2 greased 15 in. x 10 in x 1 in pans.
Cover and freeze for at least 10 min.
In a large bowl combine ice cream & orange juice concentrate
until smooth. Spoon over crusts, pans will be full. freeze for 10
min. or til partially firm.
Sprinkle reserved crumb mixture, Gently press down.
Cover and freeze for up to 2 months.
Remove from freezer 15 min. before serving.
yield: 2 desserts. 24 servings each.

Orange Cream Cake

1 lemon cake mix
1/4. cup tang
3 eggs
1 c. water
1/3 c. oil
2 pkg. orange jello, divided
1 c. boiling water
1 c. cold water
1 c. cold milk
1 tsp. vanilla
1 small pkg. instant vanilla pudding
1 - 8oz.- cool whip
Combine cake mix, tang, eggs, water, & oil. Beat med speed on mixer 2 min.
Grease 9x13 pan, 350 - 25 to 30 min.
use meat fork to poke holes in cake.Let cool 30 min.
Dissolve gelatin in boiling water, Stir in cold water. Pour over cake.
Cover and refrigerate 2 hours.
In mixer milk, pudding and remaining gelatin. Beat on low 2 min. Let stand 5 min.
fold in cool whip.
from the kitchen of Lois Wood.

Flourless Peanut Butter Cookies

1 c. creamy peanut butter
1 c. sugar
1 egg
1 tsp. vanilla
1 c. semi - sweet chocolate chunks.
In mixing bowl, cream peanut butter, & sugar til light and fluffy.
Stir in egg, vanilla & chocolate. Drop by heaping tsp. fulls on
lightly greased baking sheets. Flatten cookies slightly with a fork.
Bake at 325 for 15 to 20 min. or til set.
Remove to wire racks to cool.
about 3 doz.

Chocolate Dessert

Chocolate Dessert
first Layer:
1 c. flour
1/2 c. butter
1/2 c. nuts
Mix until crumbly and press into 13x9 dish.
Bake 350 - 8 to 10 min.
Second layer
8 oz. cream cheese
1 c. powdered sugar
1 c. cool whip
Beat together & pour over first layer.
Third Layer:3 c. milk
1 small pkg. instant chocolate pudding
1 small pkg. instant butterscotch pudding
Mix well and pour over second layer
Top with cool whip and refrigerate.
from the kitchen of Lois Wood

Chocolate Cake Roll

1/3 c. cake flour
1/3 c. cocoa
2 tbs. cornstarch
1/2 tsp. baking soda
1/2 tsp. baking powder
1/3 tsp. salt
4 large eggs, separated
1 c. sugar, divided
powdered sugar
for the filling: 1 - 8 oz. - cool whip
Preheated oven 350
Line a 15x10x2 in with waxed paper.Grease
and flour waxed paper., in pan.Tap out
excess.
Beat yolks & 1/4 c. sugar til fluffy.In separate
bowl, beat whites til foamy. Gradually add 1/2 c.
sugar, beating til stiff not dry.
Fold 1/3 beaten whites into yolk mixture., Alternately
fold in remaining whites and flour mix.
Pour into pan, Bake til a toothpick comes out clean.
about 15 min.
Roll up like jelly roll., cool. unroll- fill with cool whip.
Reroll, dust with powdered sugar.
from the kitchen of Lois Wood

Chocolate Turtle Pound Cake

1 yellow butter cake mix
2/3 c. veg. oil
4 large eggs
1 c, sour cream
1/2 c. sugar
4 tbs. cocoa
14 oz. bag caramels
1 stick butter
1 c. pecans, chop ingredients together.
Pour into a bundt pan coated with pam spray.
Bake at 350 for 45 to 50 min.
for topping:
Melt together caramels,
butter and pecans.
When melted, pour over top of cake.
from the kitchen of Delma ped

Caramel Custard

1 1/2 c. sugar, divided
6 eggs
2 tsp. vanilla
3 c. milk
In heavy saucepan over med. low heat, cook and stir
3/4 c. sugar til melted and golden.Pour into 8 - 6 oz -
custard cups, tilting to coat bottom of cups.
Let stand 10 min.
In large bowl, beat eggs , vanilla, & milk til combined
but not foamy. Pour over caramel sugar in cups.
Place cups in 2 -8 in. - square pans. Pour boiling water
in pans to a depth of 1 in.
Bake at 350 for 40 to 45 min. knife test Remove from pans
to cool on racks.
To unmold. run a knife around rim of dish & invert on
serving platter. Serve warm or chilled.
from the kitchen of Lois Wood

Caramel Chocolate Trifle

prep..20 min
Bake - 20 min. plus cooling
1 pkg - 9 oz - devils food cake mix
2 small pkgs. instant chocolate pudding mix
1 carton - 12 oz - cool whip
1 jar - 12 1/4 oz- caramel ice cream topping
1 pkg. - 71/2 or 8 oz - English toffee bits or almond brickle chips
Prepare and bake cake per pkg. directions
for an 8 in square baking pan. Cool on wire
rack.
Prepare pudding according to pkg. directions
Cut cake into 1 1/2 in. cubes. Place half the
cubes in a 3 qt. trifle dish., or large glass serving
bowl lightly press down to fill in gaps.
Top with half the whipped topping., pudding,
caramel topping, and toffee bits.
Repeat layers.
Cover and refrigerate until serving.
from the kitchen of Lois Wood

Buttermilk Pie

3 c. sugar
6 tbs. flour
1 1/2 c. buttermilk , divided
5 eggs
1/2 c, butter, melted
2 tsp. vanilla
1 c. chopped pecans
2 unbaked pie shells
Combine sugar, flour, 3/4 c. buttermilk. Add,
Add eggs and remaining buttermilk. Mix well,
stir in butter and vanilla. Divide evenly in pie
shells.. Top with pecans.
Bake 425 - 25 to 30 min. do knife test.
Cool completely. Store in refrigerator.
if chilled allow to come to room temp. before
serving.
from the kitchen of Lois Wood

Brown Sugar Baked Pineapple

1 c. lemon juice
3/4 c. honey
1/4 c. firmly packed brown sugar
2 fresh pineapples, peeled and cored
4 c. vanilla ice cream
Stir together first 3 ingredients in a small bowl. Let stand 10 minutes.
Cut each pineapple into 8 ( 1/4 to 1 in. ) slices.
Place pineapple slices on a foil lined baking sheet.
Pour honey mixture evenly over top.
Broil 3 inches from heat 15 to 17 minutes. or til golden brown.
Serve with ice cream.
from the kitchen of Lois W ood.

Brown Sugar Angel Food Cake

1 1/2 c. egg whites ( about 1 doz. )
2 c. packed brown sugar, divided
1 1/4 c. cake flour
1 1/2 tsp. cream of tarter
1 tsp. salt
Beat eggs whites at room temp. Sift 1 c. brown sugar
& flour together twice. Set aside.
Sift remaining sugar, set aside.
Beat egg whites til foamy, add cream of tarter, & salt.
Beat til soft peaks form. Add vanilla, gradually add sugar,
2 tbs. at a time, beating well after each addition.
Beat til glossy peaks form. Gradually fold in flour mixture.
about 1/2 c. at a time.
Gently spoon into ungreased tube pan.
from the kitchen of Lois Wood

Belle Mitchells Mayonaise Cake

4 tbs. cocoa
1 c. sugar
2 c. flour
1 c. mayonaise
2 tsp. soda
1 1/2 c. water
1 tsp. vanilla
Mix all, Beat 1 min. med speed on mixer. Pour into
greased and floured 9x13 pan.
Bake 350 til done
Use your favorite icing or melt several hershey bars on warm cake. Spread.
My mothers favorite cake
from the kitchen of Lois Wood

Quick & Easy Fudge

1/2 c. butter, cut up
1/2 c. milk
1 - 12 oz - pkg. semi sweet real chocolate chips
4 c. powdered sugar
1 tsp. vanilla
1/2 chopped walnuts
1. Combine butter, milk, & chocolate chips in med. saucepan.
Cook and stir over low heat til melted.
2. Pour into large mixer bowl, Add powdered sugar and vanilla.
Beat at med. speed til smooth. Stir in walnuts.
Pour into buttered 8 in square pan. Cover and refrigerate til firm.
use 9 x 13 dish if doubling the receipe.

Strawberry Surprise Salad

2 c. crushed pretzels
2 tbs. sugar
3/4 c. melted butter
Mix and press into 9 x 13 dish
Blend 8 oz cream cheese & 1 c. sugar
fold in 8 oz. cool whip.
Dissolve 1 large strawberry jello in 2 c. boiling water
chill.
Stir in 2 c. cut up strawberries.
Spread cream cheese over pretzels. then pour jello over top.
chill til set.

Paula Deans Strawberry Pretzel Salad

2 c. crushed pretzels
3/4 c. melted butter
3 tbs. sugar + 3/4 c. sugar
1 - 8 oz - cream cheese
1 - 8 oz - cool whip
2 small pkg. strawberry jello
2 c. boiling water
2 - 10 oz. pkg. frozen strawberries or use fresh
1 - 8 oz - can crushed pineapple
whipped topping or whip cream for garnish
Preheat oven 400
for the crust:
mix pretzels, butter, and 3 tbs. sugar. Press into 9 x 13 dish. Bake for 7 min., cool.
In mixing bowl, beat cream cheese, 3/4 c. sugar, , fold in whipped topping, and
spread over cooled crust Refrigerate til well chilled.
In small bowl, dissolve gelatin in the boiling water, and allow to cool slightly.
Add the strawberries and pineapple & pour over the cream cheese mixture.
Refrigerate until serving time..
To serve, cut slices and serve with a dollop of whipped cream.

Donnas Easy Peach Cobbler

2 pkg. frozen peaches
1 yellow cake mix
1 can 7 up or sprite
Layer a 9 x 13 pan with the peaches
Sprinkle cake mix over peaches
7 up over cake mix
Bake 30 to 35 min. at 350 oven
Donna from Rolla . Missouri brought me this receipe.
She is also my very capable assistant for the soldier dinners.

Blueberry Fluff Pie

Original recipe used peaches, raspberries good also!
20 large marshmellows
1/4 c. milk
4 c. fresh blueberries, divided
1 carton - 8 oz - cool whip
1 pastry shell
In a heavy saucepan, combine marshmellows & milk.
Cook and stir over med. low heat til marshmellows are
melted and mixture is smooth . Cool for 8 to 10 min.,
stirring several times.
Stir in 3 1/2 c. blueberries, Set aside 1/2 c. cool whip,
fold remaining into blueberry mixture. Pour into crust.
Refrigerate at least 2 hours. Garnish with remaining
berries and reserved topping.
yield 8 servings.
.

Banana Cream Cheese Pie

3 bananas, sliced
1 -8 oz.- pkg. cream cheese, softened
1 can sweetened cond. milk
1/3 c. lemon juice
1 tsp. vanilla
1 baked pie shell
Line pastry shell with sliced bananas.Whip
cream cheese until light and fluffy.
Gradually beat in cond. milk. add lemon juice
& vanilla & pour over bananas.
chill before serving
from the kitchen of Lois Wood

Apricot Upside Down Cake

Sift together:
4 1/2 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
Set Aside
work with a spoon til light,
1 1/2 c. shortening
2 c. sugar
Add 1 egg
Beat til light and fluffy
Combine and add:
1 c. applesauce, fresh or canned
1 tsp. baking soda
Mix well:
Add dry ingredients , gradually, mixing well after each
addition.
Stir in:
1 c. chopped nuts
1 1/2 c. raisins
Mix well. Drop by tsp. onto lightly greased cookie sheet.
Bake 350 for 12 to 15 min.
from the kitchen of Lois Wood

Applesauce Cookies

Sift together:
4 1/2 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
Set Aside
work with a spoon til light,
1 1/2 c. shortening
2 c. sugar
Add 1 egg
Beat til light and fluffy
Combine and add:
1 c. applesauce, fresh or canned
1 tsp. baking soda
Mix well:
Add dry ingredients , gradually, mixing well after each
addition.
Stir in:
1 c. chopped nuts
1 1/2 c. raisins
Mix well. Drop by tsp. onto lightly greased cookie sheet.
Bake 350 for 12 to 15 min.
from the kitchen of Lois Wood

Apple Dumplings

1 -8oz- can crescent rolls
2 large granny smith Apples, peeled and quartered
1 c. orange juice
2/3 c. sugar
1/2 c. butter
2 tsp. sugar
1 tsp. cinnamon
Unroll crescenr rolls and separate. Wrap each apple
quarter with crescent roll dough. Place in a lightly
greased 9x13 baking dish,.
Bring orange juice, 2/3 c. sugar and butter to boil
in a saucepan. Pour over apple dumpings, stir to-
gether 2 tsp. sugar and 1 tsp. cinnamon; sprinkle
over dumplings.
Bake 350 for 25 min. or til golden and bubbly.these are sooooo good!

Apple Cake

Delicious!
4 c. grated Apples
1 c. white sugar
1 c. brown sugar
3 eggs
1/2 c. butter or oil
1 tsp. vanilla
1 1/2 c, white flour
1/2 c. wheat flour.
1 3/4 tsp. baking soda
2 tsp. cinnamon
2 tsp. nutmeg
1tsp. salt
Cream butter and sugar,add eggs, one at a time, mixing
after each addition.
Add sifted dry ingredients, mix, fold in apples.
Bake in well greased 9x13 baking pan at 350 for 15 min,
325 25 min.
Top with buttermilk sauce.
1/2 c. sugar
1/4 c. butter
1/4 tsp. baking soda
1/4 c. buttermilk
Cook over med heat til it boils. Puncture cake, pour over cake.
from the kitchen of Lois Wood
This is good! Unknown where I got it.

Amazing Cocanut Pie

2 c. milk
3/4 c. sugar
1/2 c. biscuit mix
4 eggs
1/4 c. margarine
1 1/2 tsp. vanilla
1 c. flaked cocanut
Combine all but cocanut in blender, Blend on low
speed 3 minutes. Pour into greased 9in. pie pan. Let
stand 5 min. Sprinkle with cocanut . Bake at 350 for
40 min.
from the kitchen of Margie

Raspberry Cream Trifle

1 can sweetened cond milk, chilled
1 c. cold water, , 1 tsp. almond extract
1 small pkg. instant vanilla pudding mix
2 c. heavy ceam, whipped
1 angel food cake _ 7 in. - cut into 1 in. cubes
2 tbs. seedless raspberry jam
2 c. fresh raspberries
chocolate curls and mint. for garnish
In a large mixing bowl, beat the milk, water and extract until
blended. Add pudding mix, whisk for 2 min Let stand for 2
minutes, or til soft set.
Cover and chill til mixture is partially set.
Fold in the whipped cram.
Place half the cake cubes in a glass serving bowl . Top with
half the cream mixture. Carefully spread with jam.Sprinkle with
1 c. raspberries. Layer with remaining cake cubes. cream mix-
ture and raspberries.
Garnish with choc. curls and mint leaves..

Supper Casserole

Vegetarian food No eggs!
1 1/3 cooked rice
1 can mushroom soup
1 3/4 c. water
1 c. frozen peas
2 tbs. chopped pimentos
2 c. chicken style soyameat, cut in pieces
liquid from above
1/2 tsp. salt
Combine all, put in casserole, cover and bake
in med oven 350 1/2 to 3/4 hour. until rice is tender.
from the kitchen of Jeanie , Rolla, Missouri

Garbanzo Stew With Dumplings

2 cans garbanzos ( save liquid)
2 cans water
1 small onion, chopped
2 tbs. butter
1/2 tsp. basil
1/2 tsp. accent
Saute onion in butter, sprinkle in flour, blend.
Add enough liquid to butter & flour to stir smooth.
Add to beans, add basil , accent, salt to taste.
Dumplings
1/2 c. water
2 tbs, butter
sprinkle with salt
2/3 c. flour
2 eggs
Place water, salt, butter, in saucepan. Bring to boil
remove from heat, add flour all at once. Stir to a
smooth paste .Add eggs, 1 at a time, stir til eggs are
absorbed, Drop by spoonfuls on boiling beans.
Cover and cook 20 min. Do not open lid
.

Lentil & Nut Loaf

1 c. lentils (1/3 c. uncooked)
1 med. onion, chopped
1/2 c. chopped pecans or walnuts
1 tsp. salt
1 egg
1 can evaporated milk
1/4 c. oil
1 1/2 c. corn flakes, crushed
1/2 tsp. sage
Chop the nuts and onion, add all ingredients in a large bowl. Stir well. Bake at 350 for an hour

from the kitchen of Pearl

Three Cheese Enchiladas

Monterey jack cheese, divided
1 1/2 c. -6 oz - shredded cheddar cheese, divided
1 pkg. - 3 oz - cream cheese, softened
1 c. picante sauce, divided
1 med. red or green bell pepper, diced and divided
1/2 c. sliced green onions
1 tsp. crushed cumin
8 flour tortillas, I use corn tortillas..
Combine1 c. monterey jack cheese, 1 c. cheddar cheese, cream cheese, 1/4. c. picante sauce, red pepper, onions and cumin. Mix well.
Spoon 1/4 c. cheese mixture down the center of each tortilla. Roll and place , seam side down in a 13 x 9 x2 in. baking dish.
Spoon remaining picante sauce evenly over enchiladas, Cover with remaining cheeses.
Bake at 350 for 20 min. or til hot.
Top with lettuce, tomato and black olives, Serve with additional picante sauce as desired.
Serves 4
from the kitchen of Lois Wood

Tuesday, April 24, 2007

Tator Topped Casserole

Vegetarian food
1/2 c. chopped onion
1/3 c. sliced celery
1 c. vegeburger or more if needed
1/2 tsp. salt
1 can cream of celery soup undiluted
1/2 pkg. -32 oz. - tator tots, frozen
1 c. - 4 oz - shredded colby cheese
In skillet cook vegeburger ( use a little oil) onion and celery.
Cook over med heat til veggies are tender. Stir in salt.
Spoon mixture into 12 x 8 x 2 in. dish. Spread soup over meat mixture
Top with tator tots.
Bake 400 40 min or til bubbly.
Sprinkle with cheese. Bake 5 min. longer.
serves 4 - 6
from the kitchen of Lois Wood

Tamale Veggie Pie

1c. chopped onion
1 garlic clove, minced
1 tsp. canola oil
1 can - 141/2 0z) mexican diced tomatoes
1 can - 15 ounces- pinto beans, rinsed and drained
1 c.- 4 0unces- shredded cheddar cheese.
1 can -4 oz- chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 tsp. ground cumin
3/4 tsp. chili powder
TOPPING
1 c. plus 1 tbs. flour
1/2 c. yellow corn meal
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1/2 c. plain yogurt
2 tsp. butter, melted
In a small non stick skillet coated with pam, cook onion and garlic til tender. Transfer to a large bowl.
Drain tomatoes, reserving 2 tbs. of juice; add tomatoes and juice to onion mixture.
Stir in the beans, cheese, chilies, jalapenos, cumin and chili powder. Transfer to an 8 in. square baking dish
coated with pam.
For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
over filling yogurt and butter, stir into dry ingredients just til moistened.
Spoon
Bake uncovered at 375 for 20 to 25Gently spread to cover top.
Whisk together the egg, min. or until the filling is bubbly and a toothpick inserted in topping comes out clean.

Zuchinni Pancakes

1/3 c. bicuit mix
1/4 c. parmesean cheese
pepper to taste
2 c. shredded zuchinni
2 tbs. butter.( I would add an egg or two)
This looks a little bland to me.
So season as desired,
garlic powder or salt
onion powder or salt
thyme
basil
season salt
a little cayenne
whatever, your choice.
Lois

Zuchinni Pancake # 2

1/2 c. flour
1/2 c. parmesean cheese
1/2 tsp. dried oregano
salt, pepper to taste
1 1/2 c. shredded zuchinni
1 egg, beaten
2 tbs. chopped onion
2 tbs. mayo.
2 tbs. butter
sour cream - opt.
Combine flour, cheese, oregano, salt and pepper.
Combine zuchinni, egg, onion, mayo. Stir into dry
ingredients. til well blended.
In a large skillet, melt butter. Drop zuchinni by cup-
fuls into skillet. Press lightly to flatten. fry til golden
brown, about 2 min. each side. Drain on paper towels.

Zuchinni Egg Bake

3 c. chopped, peeled zuchinni
1 large onion, chopped
2 garlic cloves, minced
1/4 c. butter
4 eggs
1/2 c. grated parmesean cheese
1/4 c. minced fresh parsley
1 1/2 tsp. minced fresh basil
1 1/2 tsp. marjoram
1/2 tsp. salt
1/2 c. shredded monterey jack cheese
In large skillet, saute zuchinni, onion, garlic,
in butter til tender. Set aside.
In a large bowl, whisk eggs, parmesean cheese,
parsley, basil, marjoram, & salt.
Stir in zuchinni mixture, & monterey jack cheese.
Pour into greased 1 qt. baking dish. Bake 350
20 to 25 min. Do knife test-
Let stand 5 min. brfore serving.whwat

Zuchinni Boats

4 med. zuchinni
1 med. onion, peeled & chopped.
1 can chopped green chilies
1 jar - 2oz - diced pimentos, drained
1 1/2 c. herb seasoned stuffing mix ( dry)
3/4 c. mozzarella cheese or monterey jack cheese
1/4 c. butter ( 1/2 stick)
1. Heat 2 in. salted water to boil ,add zuchinni, return to boil.
Reduce heat, simmer til just tender, 8-10 min. drain.Cool
slightly, cut each zuchinni in half, lengthwise..
2. Scoop out pulp, chop coarsley, place zuchinni cut sides
up. in ungresed 13 x9 dish..
3. Cook & stir onions in butter, in skillet til onion is tender.
Stir in chopped pulp, chilies, pimentos & stuffing mix.
Divide stuffing mixture among zuchinni halves.
Sprinkle each with cheese.
Bake uncovered til hot. 30 to 35 min..

Walnut Loaf

2 c. bread crumbs
2 c. cooked rice
1 c. chopped walnuts
1 c. thick cashew milk
2 eggs
1/2 tsp. salt
1/4 c. soy sauce
1 onion, chopped fine
2 stalks celery, chopped fine
1 tbs. chopped parsley
Mix first four ingredients, Then add remaining. Mix well.
Put in casserole.
Bake 1 hour at 350

Vegetarian Tamale Pie

2 c. vegeburger
2/3 c. chopped bell peppers, add a few chilies
2 tsp. chili powder
pinch of crumbled oregano leaves
1/4 tsp. garlic powder
1 tsp. salt
1 c. frozen or fresh corn
2 c. canned tomatoes
1/2 c. minced onion
1 1/4 c. yellow corn meal
1 c. cold water
3 1/2 c. boiling water
1 tsp. salt
tomato wedges
Saute vegeburger, bell peppers, tomatoes, onions.
Simmer 15 min.
Meanwhile, combine cornmeal, cold water, & gradually
stir into boiling water. add salt and cook til thickened.
Stirring constantly.
Spread a thin layer over bottom and sides of a 2 qt
baking dish.
Add corn to tomato mixtureand spread over cornmeal
mix.
Spreading remaining corn meal mix on top.
Bake 30 min. 375.
Garnish with tomato wedges

Vegetarian Swiss Steaks

1 can gluten steaks or use homemade
Bread steaks in breading meal and fry.
Remove from pan, turn down heat.
Add 1 c. chopped onion
1 chop bell pepper
1/2 c. chop celery
Saute til tender.
Then add :
steaks,
1 or 2 cans tomatoes
1/2 tsp. thyme
Heat til veggies and steaks are tender.
you will need to use oil in the frying
.

Veg. Stuffed Peppers

6 whole peppers
2 stalks celery, diced
1/2 onion, chopped
1/4 c. diced bell pepper
2 c. chopped tomatoes
1/3 c. tomato soup
3 c. cooked brown or white rice
1 tsp. food yeast flakes
1 tsp. honey or date sugar
1 tsp. salt
1 tsp. vegex
1/2 tsp. sweet basil
1/4 tsp. oregano
1/8 tsp marjoram
1/8 tsp. sage
1/8 tsp. thyme
Prepare peppers , steam 8 min. Meanwhile
steam next 3 ingreients in small amount
of water.
Add tomatoes, soup, simmer. Add remaining
ingredients and mix well.
Spoon filling into peppers, & place in baking
dish. with 1/4 in of water.
Bake 350 30 min.

Vegetarian Lasagna Loaf

5 no cook lasagna noodles
2 envelopes - 1/4 oz - each white sauce mix
1 tbs. italian seasoning
1 tsp. garlic powder
3 c. skim milk
1 c. -8 oz- ricotta cheese
1 c. frozen California blend veggies, thawed
1/2 c. parmesean cheese
2 tbs. sour cream
1/2 c. seeded, chopped fresh tomatoes
Break noodles in half, lengthwise.
set aside. In saucepan, combine sauce, seasonings,
garlic powder, & veggies.
Gradually stir in milk, bring to a boil, cook and stir 2
min. or til thickened & bubbly..
In pam sprayed loaf pan layer 1/2 c. sauce and 2 noodles.
1/4 c. ricotta cheese, 1 1/2 tbs. parmesean cheese.
Repeat layers 3 times.
Top with remaining noodles, sour cream, 1/2 c. sauce,
tomatoes, remaining parmesean cheese.
Bake , uncovered 350 30 to 35 min.
or til bubbly and tender.
Let stand 10 min.
Reheat remaining sauce, serve with lasagna.

Toneys Burgers

4 1/2 c. water
1/2 c. soy sauce
1/2 c. chopped onion
Bring to boil then turn down heat;
Add ;
4 1/2 quick cooking oats
Cook 3 minutes
Mix in 1/3 c. oil
1 diced onion
1 tsp. bakon yeast
form patties, bake 350 45 min.
Turn every 15 min.

Texas Rice Casserole

2 c. fri chik, diced
2 heaping c. rice, cooked
1/2 c. slivered almonds
1 can mushroom soup
1 can celery soup
1 small onion, diced
1 -10 oz- frozen peas, thawed
1/2 tsp. salt
1 c. mayo
3/4 c. diced celery
2 tsp. lemon juice
crushed potato chips
4 hard boiled egg sliced
Combine everything but chips.Put in a 3 qt.
casserole. Sprinkle with chips.
350 for 1 hour covered

Spaghetti Squash Casserole

1 small spaghetti squash, 1 ½ to 2 lbs.
½ c. water
1 lb. Ground beef or tvp, or vegeburger, use oil if making vegetarian
½ c. chopped onion
½ c. chopped red bell pepper
1 garlic clove, minced
1c. diced tomatoes, undrained
½ tsp. Dried oregano
¼ tsp. Salt
1c. 4oz. Shredded mozzarella cheese
12 tbs. Chopped fresh parsley
Cut squash in half lengthwise, scoop out seeds, place cut side down on baking dish. Add water, cover and bake 375 for 20-30 minutes, until it easily pierced with a fork. When cool enough to handle scoop out squash, separating strands with a fork.
In skillet, cook beef, onion, red pepper and garlic over medium heat til veggies are tender.
Add tomatoes, oregano , salt and squash. Cook and stir 1-2 min, or til liquid is absorbed. Transfer to a `1 ½ qt. Baking dish
Bake uncovered at 350 for 25 minutes
Sprinkle with cheese and parsley, let stand a few min
From cooking magazine

Steves Savory Salisbury

1 c. finely ground pecans
1 c. cold water
1 tbs. soy sauce
1 c. crumbled tofu
2 tbs. brewers yeast
1/2 tsp. cumin or sage
1/2 tsp. onion salt
dash garlic salt
1 1/2 c. rolled oats
1/2 tsp. salt
1/2 tsp. marjoram
Combine ingredients & form patties. fry, using pam.
Brown on both sides.
Place in casserole dish & cover with mushroom soup
. Heat til bubbly.

Spinach Souffle

Make a cream sauce of:
3 tbs. butter
3 tbs. flour
1 c. milk
1 tsp. salt
Add:
3/4 c. grated cheese, packed
1 -10 oz box frozen spinach, cooked and
water squeezed out.
Small piece of onion, chopped
3 beaten egg yolks
Mix all:
Fold in 3 stiffly beaten egg whites.
Put in 1 1/2 qt. casserole or souffle pan.
Stand in pan of water & bake 1 hr
.

Skillet Spaghetti

2 c. gluten, reconstituted granburger or tvp.
2/3 c. tomato paste
-
2 c. tomato juice
3 c. water
1 -2 large onions, sliced
1/8 tsp. celery salt
1 tsp. paprika
1/4 to 1/2 tsp. cumin
1 tsp. garlic salt
1 tsp. sweet basil or oregano
1 tsp. date sugar
1 tsp. salt
17 oz, pkg. spaghetti
Combine all but spaghetti, Simmer, covered
30 min. Add spaghetti, simmer 30 min. til tender.

Skillet Dish

1 onion, chopped
1 can vegeburger
1 pkg. dry noodles
3 c. tomato juice
1 c. diced bell pepper
1 small can mushrooms
1 c. sour cream
Saute onions in oil., add burger; cook
a few minutes.
Then add noodles and tomato juice
. Season to taste.
Simmer 20 min. Add pepper, simmer
10 min. longer. Just before serving add sour cream

Shamburgers

1 c. sunflower seeds
2 1/2 c. oats
7 tbs. do pep
2 tbs. minced onion
1 c. hot water
3 tbs. milk
Broth-
4 c. water
1/3 c. soy sauce
2 tbs. parsley flakes
Grind sunflower seeds, combine rest of ingredients,
Let stand 30 min. in covered bowl.
Bring broth to boil in a large kettle.Divide burger
into balls. Pat into round patties. Drop into simmering
broth . Simmer 1 hr. 15 min.
Then bake on cookie sheet for 30 min. Serve on buns.

Quick One Dish Oriental meal

6 -8 gluten steaks
bread crumbs or bewers yeast
oil, brown steaks in oil after breading
in crumbs.
1-2 c. bean sprouts
1 c. chopped cabbage
1/4 c. sliced green onions
1/4 c. bell peppers, sliced thin
1 can mushrooms, drained
Add veggies in order given.
Add 1 tsp. honey or brown sugar
2 tbs. soy sauce

Cover and cook at low temp. 3 - 5 min.
Before done lid may be removed, & a
handful of spinach or other greens
may be added.
Serve with rice & a light dessert.

Pecan Loaf

2 tbs. butter, melt in saucepan
1 small onion, chopped, add to butter and steam
1 c. chopped celery add to butter.
Add & remove from heat:
1 tsp. salt
3/4 c. milk
1/2 c. chopped pecans
1 c. ww crumbs
1/4 c. chopped parsley
2 eggs, beaten
1/2 tsp. sage
add to other ingredients, mix well.
Bake in oiled pan.
35 to 45 min.
350

Oatmeal Patties

1 med. onion, chopped
1 c. oats
1/2 c. ground nuts
2 eggs
salt to taste
1 tbs. bakon yeast
1 tbs. torumel
small amt of evap. milk
Mix, shape into patties.Brown in small amount
of oil. Put in casserole, Cover with mushroom
soup.
Bake about 30 min. 350
.

Oatmeal Mushroom Patties

1 small potato, grated
2 eggs
1 c. oats
1 small can mushrooms, save liquid
1 envelope onion soup mix
2 tbs. oil
1 tsp. accent
1/2 tsp. sweet basil
Mix and shap into patties.
Sauce-
Mushroom liquid, add water to make 1/2 cup.
1 can mushroom soup
1 tbs. soy sauce
1 tbs. oil
Mix and cover patties.
350 for 30 min.

Moving Day Casserole

3/4 c. vegeburger
1/2 bell pepper, chopped
1 onion, chopped
1 clove garlic, minced
3 tbs. parsley
2 tbs. oil
2 c. tomato sauce
1 cup tomato paste
3/4 c. ginger ale
1 tsp. salt 1/8 tsp. cayenne
1/2 tsp. oregano and basil
1/4 tsp. thyme and marjoram
1 pkg lasagna noodles
1 c. cottage cheese
8 oz. cream cheese
1/2 c. sour cream
8 oz. mozzarella cheese
parmesean cheese
Saute vegeburger, onion, garlic, bell pepper, parsley in oil.
Add tomato paste and sauce, Stir in ginger ale and seasoning.
Cook noodles and drain.
Combine cottage cheese, cream cheese, & sour cream.
In large casserole, spread 1/2 of noodles. Cover with cheese
mixture, Then tomato & veg. mixture. Then layer remaining
noodles. Cover noodles with mozzarella. & parmesean.
Bake 350 about 30 min.

Broccoli Casserole

1 - 16 0z- pkg, frozen broccoli or 1 bunch fresh, cooked
6 hard boiled eggs, sliced
1 c. diced processed cheese spread
1 c. sour cream
1 can mushroom soup
1/2 tsp. salt- 1/4 tsp pepper
TOPPING
1/4 c. margarine, melted
10 saltine crackers
Cook and drain broccoli well. chop fine. Add eggs, cheese, sour cream, soup, salt & pepper
Blend. Turn into a lightly buttered 9x13 baking dish.
TO PREPARE TOPPING
Combine melted butter, & crackers. Sprinkle over casserole. or use sliced almonds.
Bake 350 - 20 min.
Serves 16

Mock Hamburger

1 c. walnuts, chop fine
3/4 c. ww crumbs
1 c. rice, cooked
1 large onion, chopped
2 eggs, beaten
1/2 to 1 tsp. bakon yeast
1/2 tsp. salt
1/2 tsp. sage
dash garlic salt

Mix and form patties, Bake on teflon cooking sheet.
or brown in non-stick skillet.
Cover with foil and bake
350 30 min.
Makes 6 patties

Mock Fish Loaf

2 cans fri chik, mashed
1 c. cottage cheese
2 c. cracker crumbs
4 eggs
1 can cream of celery soup, undiluted
1/2 c. mayo
2 tbs. lemon juice
1 tsp. salt
1 med. onion, chopped
1/4 c. parsley flakes
Mix together and bake.
350 35 to 45 min.

Mock Chicken Casserole

2 c. cooked rice
2 - 3 pieces fri chik, cubed
1/2 c. chopped celery
1 can mushrooms, save liquid
1/3 cup mushroom liquid
1/2 c. mayo.
1 can mushroom soup
Mix all.
Bake 350 40 - 50 min
.

Meatless Meatballs

1 c. cracker crumbs
garlic to taste
1/2 c. grated cheese
1/2 c. cottage cheese
1/2 c. ground nuts
1 tsp. mckays beef seasoning
1 med. onion, chopped
6 eggs, may use egg beaters
1 tsp. sugar
Mix all, shape into meatballs. Brown in oil. Serve with gravy.
Gravy
1 can mushroom soup
1 can evaporated milk
1/2 pint sour cream
garlic salt to taste

from the kitchen of Lois Wood

Meatless Enchiladas

1 large onion, chopped
3 cloves garlic, minced.
2 tbs, plus 1/4 c. olive oil
1 can - 16 oz - diced tomatoes, undrained
1 -15 oz - can tomato sauce.
1 1/2 tbs, chili powder
1/2 tsp. oregano
1/2 tsp. ground cumin
1 can - 12 oz - w.k. corn
1/2 c. sliced ripe olives
1 c. cottage cheese
1 can chopped green chilies, drained
2 c. - 8 oz - shredded cheddar cheese
10 corn tortillas
1 can - 15 oz - black beans, drained
1. cook onions, garlic, in 1 tbs. oil in large dutch oven over med heat. Stir til tender.
2. Add tomatoes & next 4 ingredients. Bring to boil , then simmer uncovered. 25 min.
Spoon about 1 c. sauce into lightly greased 12x9x2 pan. set aside.
3. add black beans, spices, corn, olives to remaining sauce.
4. Combine cottage cheese, chilies, 3/4 c. cheddar cheese. set aside
5 fry tortillas til softened, drain on paper towels. Spoon about 2 tbs. cottage cheese
mixturedown center of each tortilla. Roll up and place seam side down in pan.
Spoon sauce over, cover and bake 350 20 min.
uncover and sprinkle remaining cheese over. Bake 5 min. more.
serves 6 8
from the kitchen of Lois Wood

Veg. Meatballs

6 eggs, beaten
1/2 c. chopped nuts
1 onion, chopped
1 tsp. salt
1 c. grated cheese
1 c. cracker crumbs
1/8 tsp. poultry seasoning.
Mix and put in your favorite sauce and bake
.

Lentil Loaf

1 c. cooked lentils
1/2 c. coarsley chopped nut meats
1 egg
1 large can evaporated milk
1/2 c. oil
1 1/2 c. corflakes, crushed
onion to taste
salt to taste
combine all. Bake in loaf pan.
350 - 45 min.
serves 6

Mexican Corn Casserole

4 eggs
1 can - 15 1/4 oz - wk corn,drained
1 can -14 3/4 oz - cream style corn
1 1/2 c. corn meal
1 1/4 c. buttermilk
1 c. butter , melted
2 cans - 4 oz. each- chopped green chilies
2 med. onions, chopped
1 tsp. baking powder
3 c. - 12 oz - shredded cheddar cheese., divided
Beat eggs in a large bowl, Add the next 8 ingredients, &
mix well. Stir in 2 c. cheese, pour into 9x13 pan. Bake
uncovered at 325 for 1 hour, Top with remaining
cheese. Let stand 15 min. before serving.

Lentil Loaf # 2

1 c. ground sunflower seeds
2 c. cooked lentils
1/2 c. cooked rice
1/2 c. bread crumbs
1 c. tomatoes
1 tsp. salt
1/4 tsp. sage
2 tbs. nutritional yeast
2 tbs. chicken seasoning
1 med onion, chopped
1 c. chopped celery
1 small can tomato paste
Mix well, bake 1 hour at 350

Lasagna

1 lb. lasagna noodles, cooked with 1 tbs. salt
1 tbs. oil
1 lb. ricotta cheese
1 egg, combine with cheese, mix well
1 lb. mozzarella cheese
1 qt. italian sauce
Assemble lasagna as follows:
Add onions, garlic, spinach, parmesean
1 Cover bottom of pan with sauce
2. Layer of noodles
3. 1/2 of ricotta cheese
4. 1/4 of mozzarella
5.Layer of cooked onions, garlic, spinach
6 parmesean cheese
7. more sauce
8 Repeat
- noodles on top
then sauce, then cheese,
last- parmesean cheese.
Bake 350 30 min.
can use vegeburger, saute with a little oil.
serves 10

Oatmeal Patties # 3

1 large onion, chopped fine
2 c. water
2 Tbs. oil
2 Tbs. honey
2 tsp. garlic powder
2 Tbs. soy sauce
2 tsp. Italian seasoning, or a mix of cumin, sage, oregano basil, etc.
2 tsp. nutritional yeast
2 c. quick oatmeal
Chop the onion and put in pan with the water & seasonings.. Bring to a boil and add the oatmeal.
Cook and stir over med. heat til thickened, about five minutes
Spray a baking sheet with pam. and use a 1/3 measuring cup to make 10 patties.
Flatten and round with spatula.
Bake until lightly brown brown on each side, about 15 min., each side. A double batch fills a 9x13 nicely.
Mix 1 can mushroom soup or celery soup & 1 can milk. Pour over patties and bake for 30 min.
Easy, , tasty...
from the kitchen of Delores - Rolla, Mo.

,

Mock Meat Loaf

1 -20 oz - can vegeburger
1 c. dry oatmeal
1 c. bread crumbs
1 egg
1 c. ground nuts
1 can mushroom soup
Garlic & salt to taste
Mix well, and mold into a loaf. Put in
a greased loaf pan.
2 tbs. oil, 2 tbs. water, Mix & baste
loaf,
Bake til brown and firm.
350

Lasagna Rollups

12 curly noodles
2 tbs. butter
3/4 c. chopped onion
2 pkg. - 10 oz each- frozen chop spinach
thawed & drained.
1 c. sour cream
1/2 tsp. salt
1/2 tsp. parmesean cheese 1tbs. flour
16 oz. spaghetti sauce
1 c. mozzarella cheese
Pre heat oven 350, cook noodles, cool in cold water.
Saute onion in butter til tender. Add spinach, sour
ceam,salt &, flour.
Remove Pasta from water, one at a time, pat dry.
Spread 1/4 c. spinach mixture on one side of noodle.
Sprinkle with parmesean cheese.Roll up pasta like
jelly roll.
Spread a small amount of sauce in bottom of a 9 x 13
pan. Arrange rolls in pan.Cover with remaining sauce.
Bake til hot and bubbly. about 30 min.
Remove from oven and sprinkle with mozzarella cheese.
Bake another 3 - 5 min.

King Burgers

1 c. soaked garbanzos or use canned
1/4 c. soy or nut milk
1 c. rolled oats
1 onion, minced
1/2 c. walnuts, chop fine
1 tbs. liquid animos or soy sauce
2 tsp. mckays beef seasoning
1 tsp. sage or other italin seasoning
Process garbanzos & nut milk til smooth.
in blender. Add more nut milk if needed.
Pour into bowl and add remaining ingredients
Drop by spoonful onto a pam sprayed skillet.
Flatten with back of spoon.
Cover and brown on low about 20 min
.

Italian Meatballs

1/2 c. shredded yellow cheese
1/2 c. finely chopped pecans
4 large eggs
1/2 c. chopped onion
1 c. bread or cracker crumbs
1/2 clove garlic, minced
1 tsp. salt
"Sauce"
1 - 8 oz - tomato sauce
1 c. water pinch cumin powder
Combine all but sauce. Shape into balls.
Drop into 375 fat, fry til set.
Place cheese balls in baking dish.
Cover with sauce.
Sprinkle more cheese on top.
bake 1/2 hour at 375 til heated thru.

Holiday Loaf

1/4 c. butter
1 med. chopped onion
Saute onion in butter.
1 pkg. G. washington broth
1 tsp. chicken seasoning
Add seasonings.
1/2 c. chopped nuts
3 eggs
1/4 c. milk, check to make sure this is needed.
1 pint cottage cheese
2 1/2 c. special k cereal
1 can fri chik, cubed
Combine all. Bake in oiled 9x13 pan.
1 1/2 hr. at 350

Grape Nuts Roast

1 c. grape nuts cereal
2 eggs, beaten
11/2 c. milk
1 tsp. salt
3/4 c. finely chopped nuts
1 tsp. grated onion
1 c. chopped celery
2 tbs. melted butter
Combine all ingredients.
Let stand 20 min.
Pour into greased loaf pan and bake 350 - 30 min.
Serve with your favorite gravy
from the kitchen of Jeanne , Rolla, Missouri

Grams Broccoli Casserole

1 pkg. -10 oz- frozen broccoli, thawed
1 small onion,chopped
1/3 c. diced celery
1 c. cooked rice
1/2 jar cheese whiz
1 can mushroom soup, undiluted
Mix and put in pam sprayed casserole
Combine all, Bake 375 20

Gourmet Casserole

12 oz. cooked noodles
2 cans golden mushroom soup
3/4 can water
1 pint sour cream
1 -2 c. diced fri chik
3 hard boiled eggs
1 small onion, chopped
1 small can mushrooms
1 c. mild cheddar cheese
salt & pepper to taste
1/2 tsp. savory
Put noodles in large bowl.Mix all.
Pour into a pam sprayed casserole dish.
Crumbled crackers for top & sprinkle with
paprika.
350 50 min.
I would top this with french fried onions,
butter flavored crackers or ??
For a little added flavor, or potato chips..
Lois

Gluten steaks

2 3/4 c. do pep
1/4 c. soy sauce
1 c. ww flour
2 1/2 c. water
Mix well. Knead dough, Divide into rolls.
Cut 1/2 in wide & flatten out.
Boil steaks 1/2 hour uncovered,
1 hour , covered.
Broth:
13 c. water
1/2 c. soy sauce
3 tbs. chicken seasoning
3 tbs. brewers yeast
2/3 c. v 8 juice
1/3 c. oil
1tsp. vegex or smokene.

Mexican Casserole

1/2 c. chopped onion
2 garlic cloves, minced
1 tbs. butter
2 -15 oz. - cans chili beans
1 -17 oz - can wk. corn, drained
1 - 16 oz. - can whole tomatoes chopped and drained
1 - 8 oz. - pkg. corn muffin mix
1 c. shredded sharp cheddar cheese
Season veggies with cumin and taco seasoning
Heat oven to 350. In frying pan cook onion, garlic in butter.
cook for ten min.
Add chili beans, corn and tomatoes, mixing til well blended.
Pour into 12 x 8 baking dish. Prepare corn muffin mix according
to pkg. directions, Stir cheese into dough.
Spoon dough around edge of baking dish.
Bake 350 30 min.
from the kitchen of Lois Wood.

Pasta With Asparagus

5 garlic cloves, minced
1 tsp. dried red pepper flakes
2 - 3 dashes hot pepper sauce
1/4 c. olive oil
1 tbs. buttter
1 lb fresh asparagus, cut in 1 1/2 inch pieces
salt to taste
1/4 tsp. pepper
1/4 c.parmesean cheese
1/2 lb. elbow macaroni
In skillet, cook garlic, red pepper flakes & hot pepper
sauce, in oil & butter 2 -3 minutes.
Add asparagus , salt & pepper. Saute til asparagus
is crisp tender, 8 to 10 minutes.
Add parmesean cheese, Mix well, pour over hot pasta
and toss to coat.

Gluten Roast

8 c. white flour
21/2 to 3 c. water
1 c. chopped onion
1/4 c. butter
1 egg, beaten
1/2 c. chopped nuts
1 tsp. savorex or savita
1 tsp. soy sauce
2 tsp. beef seasoning.
Sauce:
2 tbs. savory or savita
1 -2 c. water
1 tsp soy sauce
1 tsp. beef seasoning
1 small bay leaf
1. add enough water to flour to make stiff dough.
knead thoroughly, this developes the gluten.
2. cover lump of dough with water and alow to stand.
1 to 2 hours or overnight,
3. Wash out starch.
4. Saute onions in butter,
5. Beat eggs, seasonings together, mix with onion and nuts,
6. Put gluten thru food grinder, To insure adequate mixing,
alternate small amounts of nuts, onion & egg mixture.
with small portions of gluten., . Otherwise gluten will
recombine. Repeat grinding if necessary..
7.Turn into greased baking pan.
8. Combine sauce ingredients & pour over roast.Keep
bay leaf on top.
Bake 325 for 2 hours.

Monday, April 23, 2007

Cornflake Meatballs

6 c. cornflakes, crushed
1 c. chopped onions
3 -4 eggs
1 lb. white cheese
1 c. chopped parsley
Crush cornflakes a little, Mix all
ingredients. Form into balls. & fry.
Add to your favorite sauce. Put
in oven til bubbly.

Company Roast

1 large can vegeburger
2 c. natural brown rice, cooked
2 c. seasoned bread crumbs
3 eggs
1 med onion, finely chopped
1 tbs. finely chopped parsley
1 c. chopped nuts
1 c. hot water with 1 heaping tbs. vegex & 1 tbs. butter
Mix all ingredients, except hot water with seasoning.
Pack into well oiled loaf pan.
Before putting in oven, pour hot water with vegex and
butter over loaf.
Bake 350 1to 1 1/2 hours.
serves 10 to 12

Jeannies Broccoli & Rice

1 onion, chopped
1/2 stick butter
1 pkg broccoli, cook as directed
1 c. minute rice, uncooked
1 can cream of chicken soup
1/8 c. water
1/2 c. cheese whiz
1/4 c. milk
Brown onion in butter; add all other ingredients.
Bake in greased casserole.
350 -45 min.

from the kitchen of Jeanne from Rolla, Missouri

Chinese Wok Delight

1 lb. fresh firm tofu
1 can mushrooms
1/2 lb. chinese cabbage or bok choy
1/2 lb. zuchinni
1/4 lb. snow peas
3 tbs. peanut oil
1 tbs. soy sauce
1 c. water
1/2 c. bamboo shoots
1 onion
1/2 c. carrots
1 c. braised gluten pieces
Shred cabbage, wash and slice other veggies.
Stir fry tofu & mushrooms 2 min
Stir fry remaining veggies, 2 min.
Add liquid and simmer 10 min.
sprinkle with toasted sesame seeds.
Serve with steamed rice..

Chickettes Do Pep

1 c. do pep
1 c. water
1 tbs. flour
1. put water in do pep, mix in flour, set aside 1/2 hr.
2.. Shape into patties. Put in simmering broth. 1 hour.
3. May be rolled in seasoned flour & fried, use in
soups or ?
Broth:
5 c. water
3 tbs. mckays chicken seasoning
1 small onion, chopped
1 tbs. celery seed

Chicken Croquettes

1 - 19 oz - can tenderbits or scallops, ground
2 eggs
1 c. cracker crumbs
1 tsp. accent
3 tbs. lemon juice
1 c. chopped celery
1/2 c. chopped onion
1/2 stick butter
1/2 tsp. salt
Bake in a Loaf or make patties
Serve with egg gravy

Jeannies Chicken Loaf

1/2 c. evaporated milk
1 small can fri chik, cubed
2 eggs
1 pkg herb seasoned bread crumbs
1 tbs. minced or dry onions
2 tbs. oil
Combine celery soup with milk and liquid
from fri chik.
Stir in eggs, fri chik, bread crumbs & onion.
Bake in pam sprayed loaf pan at 350 for about 30 min.
from the kitchen of Jeanie, Rolla, Missouri

Holiday Cashew Nut Roast

2 c. raw cashew pieces, coarsley chopped
1 med. onion, chopped
1/2 c. brown rice
1. med. eggplant, sliced
6 tbs. olive oil
2 garlic cloves, minced
3 large tomatoes
6 slices rye bread, toasted and crumbled
1/2 c. veg, broth
2 tsp. brewers yeast
1/2 tsp. basil
1/2 tsp. dried thyme
1/2 tsp. lemon juice
Method: Preheat oven to broil. Brush eggplant with 2 tbs. oil and salt to taste'
Place on baking sheet coated with pam and broil 5 to 7 min. Turn over and broil
5 min. more.or til tender and brown. Set aside. reduce oven to 350. Cook rice and
set aside.
Meanwhile heat remaining oil in large skillet over med heat. Saute cashews, onion
& garlic for 5 to 7 min. or til onion is soft and brown. Chop 1 tomato and add to
skillet.
Transfer cashew mixture to large bowl, Stir in cooked rice, bread crumbs, broth,
brewers yeast, basil, thyme, lemon juice. Season and salt to taste.
Spray a 9x13 bak dish with pam, Add half of broiled eggplant slices. Spoon in
cashew mixture & remaining egg plant slices.
Slice remaining 2 tomatoes and put down center of casserole to make a broad red
stripe.
Bake 40 to 45 min. or til top is browned and filling is hot.
Serve immediately
from the kitchen of Darlene , Ridgetop, Tn.

Cashew Nut Loaf

Saute 2 tsp. oil & 2 tbs. water , 1 large onion, chopped
Put onions in mixing bowl.
2 c. brown rice, cooked
2 c. soy milk
1 tsp. salt
4 tbs. parsley chopped
2 tsp. onion powder
1 c. cashew pieces, rinsed
4 slices ww bread, crumbled
2 tbs. soy sauce
1/4 tsp. thyme
1/4 tsp. sage
Mix well, place in oiled casserole and bake.
350 for 1 hour.

Cashew Casserole

1 c. chopped onion
1 c. chopped celery
1 - 2c. chinese noodles
1 c. whole cashews
1 can mushroom soup
1/2 c. water
1/2 c. grated american cheese
2 eggs, well beaten
your choice of seasoning
Mix all. Bake in covered greased casserole.
use 8 in pan.
350 45 min.

Broccoli Rice Casserole

6 c. cooked rice
2 can mushroom soup
1/2 c. chopped celery
4 tbs. butter
1 can fri chik, diced
2 c. milk
1 c. shredded cheddar cheese
2 tbs. mckays chicken seasoning
2 c. fresh broccoli pieces, cooked, bite size
Saute onions, celery in butter. Add cooked
rice., soup, chicken, milk, cheese, mckays, & broccoli.
Put in a 9 x13 glass baking dish.
350 40 min. uncovered.
serves 10 to 12

Fri Chik & Noodle Casserole

1 med. onion
1/2 c. diced celery
2 Tbs. olive oil
1 small can fri chik, diced, do not drain
1/4 c. red pimentos, diced
1 can mushroom soup
1 pkg washington broth
17 ounces, cooked, drained noodles
1 cup crushed potato chips
1 c. shredded cheese , your choice of cheese
Saute onion , celery in oil til tender, do not brown
Add fri chik and liquid, pimento. Add mushroom soup, broth and mix in noodles.
Top with cheese and potato chips
Bake 325 til heated thoroughly, about 40 min.
unknown where this receipe comes from

Better Burgers

1 c. water
1 onion, chopped
3 tbs. liquid animos or soy sauce
1 tbs. food yeast flakes
1 clove garlic, minced
1 1/2 c. rolled oats
1/4 c. chopped walnuts
1/2 tsp. salt
1/4 tsp. sage
1/8 tsp. marjoram
1/8 tsp. thyme
Bring the first 6 ingredients to a boil. Stir in
remaining ingred. & let stand 10 min.
Drop by 1/4 c. onto a pam sprayed cookie
sheet. Flatten and bake 350 for 25 min.
Turn and bake 15 min more.

Beef Gluten and Broth

8 c. water
1/2 c. soy sauce
1 c. tomato juice
1 tbs. food yeast
2 tbs. onion powder or 2 onions
vegex or marimite to taste, 2 to 4 tbs.
or 4 - 6 boullion cubes
Combine all in a large pot. Bring to a boil,
Drop gluten pieces in simmering broth.
Simmer about 1 hour.
"Gluten"
8 c. white flour or 7 c. white flour and 1 c. gluten flour.
or 4 c. white flour and 4 c. ww flour. or 8 c. ww flour.
I like the half and half mix. makes a smoother steak.
Add 3 - 4 c. water to make a stiff dough. Knead well.
Cover with water & let set overnight.
Rince and wash starch out of gluten.
Proceed as usual.
From the kitchen of Lois Wood