WEDDING CAKE

This is my first Fondant cake. It happened to be a wedding cake for a friend that we had four days notice to do. We had to match the lace on the dress with the ribbons on the cake without seeing the dress beforehand. I think it turned out really nice. The bride and family was very pleased with it and that's all that mattered to me.

CHOCOLATE ICE BOX PIE

This one sounds delicious!!

1 can sweetened condensed milk
2 squares unsweetened chocolate
1/4 cup water
1/2 pint whipping cream
Graham cracker crust

Melt chocolate in top of double broiler. Add condensed milk and cook until very thick. Take from fire and slowly stir in water. Pour into shell and cover with whipped cream.Chill several hours before serving.

CHOW MEIN NOODLE COOKIES

2 6oz packages butterscotch morsels
1 51/2 oz can chow mein noodles
1 61/2 oz can peanuts

Melt morsels in pan over hot water. Add noodles and peanuts,stirring well. Drop by teaspoons onto waxed paper and refrigerate about 10 minutes until hardened.

GUM DROP COOKIES

4 eggs, well beaten
2 cups brown sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 cup nut meats, cut up
1/2 pound gum drops, cut in small pieces

Mix in order given. Spread in 9x13 inch pan. Bake 25 to 30 minutes at 350 degrees. Cut and remove fom pan while warm.

CHRISTMAS CRESCENT COOKIES

1/2 pound butter or margarine
2 cups peanuts, chopped
2 teaspoons vanilla
1/2 teaspoon salt
2 cups all-purpose flour
5 tablespoons sugar
1 tablespoon water

Cream butter and sugar. Sift together flour and salt. Add to butter and sugar mixture. Stir in water, vanilla, and nuts. Shape into crescents . Bake in slow 325 degree oven for 20 minutes. While warm, roll in powdered sugar.

HOLLY COOKIES

This is one for the kids...

1 stick margarine
34 large marshmallows
1 teaspoon vanilla
1 1/4 teaspoon green food coloring
4 1/2 cups cornflakes
Red Hots

Place margarine,marshmallows, vanilla, and food coloring in double broiler and let melt. Add cornflakes and mix well. Drop by teaspoonfuls onto plate and add Red hots to each for decoration.

SUNSHINE CAKE FOR CHRISTMAS

Also on the menu...

2 sticks margarine
2 cups sugar
2 teaspoons baking powder
5 eggs
1 can Angel Flake coconut
1 cup pecans, chopped
1 pound package(4 cups) graham cracker crumbs
2 teaspoons vanilla

Cream margarine and sugar until well blended. Add eggs,one at the time, beat thoroughly after each. Combine crumbs and baking powder. Add to first mixture. Mix well. Add coconut, nuts, and vanilla. Pour into 3 well greased 9 inch pans with waxed paper. bake at 350 degrees for 35 minutes.

PINEAPPLE ICING

1 stick margarine
1 small can crushed pineapple
1 package confectioners' sugar
Gumdrops

Cream sugar and margarine: add pineapple. Mix well. Spread between layers and on top and sides of cake. Garnish cake by spreading chopped red and green gumdrops on top.

ICE BOX CAKE

This is one that I am going to prepare for Christmas. I will have to post the outcome later.

1 cup real butter
3 egg yolks
1 cup nuts,chopped
1 large can crushed pineapple
1 pound vanilla wafers
2 cups sugar
1 teaspoon salt
Whipped cream

Cream buttetr: add sugar gradually. Beat until light and fluffy.Add unbeaten egg yolks one at the time. Add pineapple and juice, salt and vanilla. Mix well. add nuts. Roll wafers fine and place 1/2 in bottom of 9x9x2-inch Pyrex dish. Cover with butter mixture and pack down.Place in refrigerator overnight and serve with whipped cream. Serves 16.

IOWA COOL

Another delicious recipe tht I am going to be doing every year...often. Also known as Pistachio or Watergate Salad.

1 pkg instant pistachio pudding
1 large can crushed pineapple
1 cup mini marshmellows
1 small carton Cool Whip

Place dry pudding in bowl. Add pineapple and juice. Stir in marshmellows. Mix well. Fold in Cool Whip. Chill and serve.

I like to use the colored marshmellows to add more effects to it. You could also add a few pecans or walnuts if you like alot of nuts in it.

PUMPKIN DIP

DELICIOUS!!!

1 can (15 oz) Libby's pumpkin
1 8oz cream cheese
2 cups confectioners sugar
1 tsp. cinnamon
1 tsp. pumpkin spice

Mix all ingredients. Serve on graham crackers or ginger snaps.

GINGERBREAD PEOPLE

Gingerbread cookies are a fun family activity during the holiday season. All you need to get started are some gingerbread people cookie cutters and your imagination. You can make your own frosting. Use a variety of candies to decorate, like raisins, s, gum drops, etc.

Recipe Ingredients
1/2 c. sugar
1/2 c. shortening
1 egg
1/2 c. light molasses
2 1/4 c. flour
4 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. all spice

Cream sugar and shortening. Add egg and molasses; blend. Mix in dry ingredients. Chill dough for 1 hour. Roll out dough to 1/8 in. thickness. Cut into desired shapes. Bake at 350 degrees for 8 to 9 minutes.

GRANNY'S SWEET POTATO PUDDING

Grannie's Sweet Potato Pudding

Serves/Makes:6
Ready In: 1-2 hrs

Ingredients:
4 cups raw, sweet potatoes, grated
1 tablespoon cornmeal
1 cup light brown sugar
1 cup white granulated sugar
1 small can coconut
1 stick butter
2 cups milk
4 eggs

Directions:In a bowl toss together grated sweet potatoes, coconuut, cornmeal, and sugars. Heat butter and milk until the butter has melted, then cool it. Beat eggs and stir into the milk. Add milk mixture to potato mixture and place in a buttered casserole Bake at 350 degrees F for an hour or until set.

SORE THROAT REMEDY

GRANDADDY'S WHISKEY COUGH SYRUP

1 cup brown sugar
1 cup vinegar
1 cup honey
1 pint of "Rock & Rye" Whiskey

Boil brown sugar, vinegar and honey until a little thick, about 25 minutes. Remove from heat and let cool to room temperature. Add Rock & Rye, refrigerate and use as needed.
For a sore throat, at bedtime, very slowly, take 2 tablespoons, just taking a little at a time from spoon. Your sore throat will be gone by next day.

HOLIDAY PUMPKIN BREAD

INGREDIENTS

3 cups white sugar
4 eggs
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup chopped walnuts
1 cup raisins
1 cup vegetable oil



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.
Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans.
Bake for 1 hour. Cool on wire racks.

CRANBERRY JELLO RELISH

1 lb fresh cranberries crushed or minced
2 packages black cherry Jello
1 medium orange peeled and seeded (all white must be removed)
1 cup pecans or walnuts crushed
1 cup sugar

Using a food processor, crush fresh cranberries until fine. Add 1 cup of sugar and mix well and set aside for 30 minutes. Crush or grind nuts with orange add to large bowl. Mix black cherry Jello using ONLY 1 cup of hot water per package and no cold water. Add to nuts and orange mixture. Mix all ingredients together and add to mold or glass bowl.
Allow to stand in refrigerator overnight.

This is also great if made up to 1-2 days ahead.

SWEET POTATO CASSEROLE

5 med.-size sweet potatoes, peeled, cooked and mashed
1/3 c. milk
3 tbsp. light brown sugar
2 tbsp. sugar
2 tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 c. mini marshmallows

Combine all ingredients except marshmallows, mixing well. Spoon into a lightly greased 1 1/2 quart casserole. Cover and bake at 375 F. for 30 minutes. Uncover, sprinkle with marshmallows and bake an additional 5 minutes. Yield: 4 servings.

PUMPKIN ROLL

3 eggs
1 c. sugar
1 tbsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
2/3 c. pumpkin
1 c. pecans

11 x 15 inch pan at 375 degrees for 15 minutes.
Beat eggs for 5 minutes; add sugar nd lemon juice, beating well. Sift together flour, baking powder, spices and salt. Add gradually to egg mixture, beating smooth each time. Fold pumpkin into batter until well blended. Spread in greased and lightly floured 11 x 15 inch pan. Sprinkle nuts on top. Bake in preheated 375 degree oven for 15 minutes. Sprinkle confectioners' sugar on tea towel; place cake on towel. Roll up starting at narrow end of cake. Lay aside to cool.

PUMPKIN ROLL FILLING:

1 c. confectioners' sugar
2 (3 oz.) pkg. cream cheese
4 tbsp. butter
1 tsp. vanilla

Combine all ingredients in mixing bowl beat until fluffy. After pumpkin roll is cold unroll and spread with cream cheese mixture. Reroll refrigerate 1 hour.

CANDIED SWEET POTATOES

4 sweet potatoes
1/2 cup dark brown sugar
1/4 cup frozen orange concentrate
1/2 cup sherry (optional)
1/4 cup butter

Scrub and boil potatoes until tender, about 25-30 minutes, depending on size. Peel, then cut into 1 1/2-2 inch chunks.
In an ovenproof casserole (or an aluminum foil loaf pan), melt butter with brown sugar and stir in sherry (optional). Add orange concentrate, stirring to combine well.
Put sweet potatoes in the casserole dish and coat well with the butter/sugar mixture.
Cover dish with aluminum foil to seal.
Bake in a 350°F oven for 30 minutes, turning to baste potatoes with liquid every 10 minutes or so.

SWEET POTATO SOUFFLE

1 lg. can sweet potatoes (1 lb. 13 oz.)
1 1/2 c. sugar
2 eggs
3/4 stick butter, softened
1 c. milk
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Combine all ingredients with electric mixer. Pour into baking dish. Bake 35 to 45 minutes at 300 degrees or until almost firm. Add topping during last 15 minutes of baking time.

TOPPING:
3/4 stick butter
1/2 c. chopped pecans
1/2 c. brown sugar
3/4 c. crushed corn flakes

Melt butter and brown sugar. Add nuts and corn flakes. Spread over top of souffle and bake 15 minutes or until crunchy.

3 LAYER CHOCOLATE DELIGHT

1 stick butter (melted)
1 c. crushed nuts (reserve some for top)
1 c. flour (slightly heaped up)
6 c. cool milk
1 c. powdered sugar
8 oz. cream cheese (softened)
1 lg. Cool Whip
1 sm. pkg. instant chocolate pudding mix
1 sm. pkg. instant vanilla pudding mix

Mix butter, crushed nuts, flour and 3 cups of milk. Press into 9 inch pan. Bake at 350 degrees for 20 minutes or until brown. Cool. Beat 1 cup powdered sugar, cheese and 1 cup Cool Whip. Pour over crust. Beat pudding mixes and 3 cups milk for 2 minutes. Pour over cheese layer. Spread remaining Cool Whip on top. Sprinkle with nuts.

CHOCOLATE DELIGHT

CRUST:
1 c. flour
1 stick butter (1/4 lb.)
1 c. crushed walnuts

Melt butter, add flour and nuts. Spread into 9 x 13 inch pan. Bake at 350 degrees until golden brown (approximately 15 to 20 minutes). Let cool.

8 oz. cream cheese
1 c. granulated sugar
1/2 of a 12 oz. Cool Whip

Spread over crust. Beat 2 large instant chocolate puddings with 3 cups milk. Spread over cream cheese. Top with remaining Cool Whip. Garnish with grated chocolate (can use chocolate bar). You can change this to Lemon Delight by changing the 2 large chocolate puddings to 2 small lemon instant pudding.

CHOCOLATE/PISTACHIO/LEMON DELIGHT

FIRST LAYER:
1 stick butter
1 c. chopped nuts
1 c. flour
Work together, pack in lightly greased 9x13 inch pan and bake at 350 degrees for 20 minutes.

SECOND LAYER:
Soften 8 oz. cream cheese. Beating with electric mixer, gradually add 1 cup sugar. Fold in half of 8 oz. container Cool Whip. Spread on cooled crust.
THIRD LAYER:
1 lg. or 2 sm. pkg. chocolate, pistachio, or lemon instant pudding
1 lg. pkg. vanilla instant pudding
3 c. cold milk
Beat with electric mixer until thickened; will be like rubber. Spread over second layer.
Top with remaining Cool Whip. Add chopped nuts. May add grated chocolate on chocolate delight. Cover and refrigerate overnight.

MAYO ROLLS

1 c. milk
1/4 c. mayonnaise
2 c. self rising flour
1 tsp. sugar

Mix well. Pour into 6 greased muffin pans. Bake 10 minutes at 450 degrees. Unusual and very good.

PUMPKIN SQUARES

Mix together:
2 c. sugar
1 tsp. soda
2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt

Beat together:
1 c. oil
1 (16 oz.) can pumpkin
Add eggs, oil and pumpkin to dry ingredients and bake at 350 degrees for 30 minutes.
ICING:
3/4 c. butter1 (3 oz.) pkg. Philadelphia cream cheese1 tsp. vanilla1 tsp. milk1 3/4 c. powdered sugar
Add. Icing and cut in squares.

Happy Thanksgiving....

Now that Thanksgiving is here, I have been trying to plan some new things to introduce to the family. Here are a few things that I am considering......

I'M SORRY......

I haven't been around much. I have been really busy. Some friends of ours has opened a short order resturant and we have been trying to help them get it going. I will do my best to get some new recipes on here as soon as possible. I do have a few I would like to add.

THE HISTORY OF APRONS

I don't think our kids know what an apron is. The principal use of Grandma's apron was to protect the dress underneath,because she only had a few,it was easier to wash aprons than dresses and they used less material, but along with that, it served as a potholder for removing hot pans from the oven. It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears. From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven. When company came, those aprons were ideal hiding places for shy kids. And when the weather was cold, grandma wrapped it around her arms. Those big old aprons wiped many a perspiring brow, bent over the hot wood stove. Chips and kindling wood were brought into the kitchen in that apron. From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls. In the fall, the apron was used to bring in apples that had fallen from the trees. When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds. When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was time to come in from the fields to dinner. It will be a long time before someone invents something that will replace that ' old-time apron' that served so many purposes Send this to those who would know (and love) the story about Grandma's aprons.
REMEMBER: Grandma used to set her hot baked apple pies on the window sill to cool. Her granddaughters set theirs on the window sill to thaw. They would go crazy now trying to figure out how many germs were on that apron. I don't think I ever caught anything from an apron.

We ended up with Cheeseburger Pie here instead of the 5 layer casserole. It is very similar but you use a pie crust and mixed veggies and mashed potatoes instead. It is a hit around here.

WHAT'S FOR SUPPER?

I am going to give this recipe a spin here tonight to see how it goes. I will post a food critic report later on it.

5 LAYER CASSEROLE
1 lb ground beef
1 can French style green beans
1 1/2 cups shredded mozzarella cheese
1 can cream of mushroom soup
1 bag tater tots

Layer in casserole dish in order given. Bake 1 1/2 hours at 350 degrees.

FALL IS HERE

Can you tell I ready for it this year? I put a few decorations out around the house last week. I have purchased a new mum for outside. I got the purple color this year. It was so pretty. I do want to carve a pumpkin again this year. Last years was so cool and the boys loved it.

STRAINED EYEBALLS

6 eggs, hardcooked, cooled and peeled
6 oz whipped cream cheese
12 green olives stuffed with pimientos
red food coloring or ketchup

Half eggs widthwise. Remove yolks and fill the hole with cream cheese,
smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.

BRAIN DIP

1 whole cauliflower
Your favorite spinach or dill dip
Radishes
Assorted raw vegetables
Crackers for dipping

Cut florets from the top of the cauliflower until you have a
cauliflower "bowl." Remove greens from bottom.
Cut stems from radishes, leave the root and remove skin.
Using wooden picks and food coloring, draw an eyeball on the flat part
of the radish (where the top was). The root will look like the optic
nerve.
Fill cauliflower with dip, garnish with radish "eyes," and serve with
veggies and crackers.

SWEET "N" SPICY HALLOWEEN TREAT

1 pound spiced gumdrops
1 pound candy corn
1 can (16 ounces) salted peanuts

In a bowl, combine the gumdrops, candy corn and peanuts. Store
in an airtight container. Yield: 2 quarts.

Snack Mix Serving Suggestion: Instead of simply setting out
bowls of Halloween snack mixes or candy, place individual
servings in edible containers like waffle cones and set them in
a bowl filled with candy corn. This way guests will be able to
munch as they mingle. Or make paper cones from heavy-duty paper.
Roll it to make a cone shape, secure it with tape and fill with
snack mix.

ANTI- VAMPIRE GARLIC DIP

1/2 cup milk
1 cup cottage cheese
2 small garlic cloves, minced
2 tablespoons chopped parsley
2 tablespoons chopped chives
1/8 teaspoon paprika
1/8 teaspoon curry powder
1 teaspoon onion salt

Blend all ingredients in blender until smooth.
Makes 1 1/2 cups dip.

COUNT DRACULA'S ROASTED CARROT DIP

2 pounds peeled carrots, cut into chunks
4 cloves garlic
1 tablespoon cumin seeds
3 tablespoons olive oil, divided
1 teaspoon sea salt
3 tablespoons tahini
1 tablespoon line or lemon juice

Roast carrots, garlic, cumin seeds, 2 tablespoons olive oil and salt
for 35 minutes, then allow to cool.
Place carrots in food processor until almost smooth. Then add extra
oil, tahini and lime juice. Blend briefly. Adjust seasoning.
Serve as a dip with crackers, breadsticks or pita chips.

MONSTER MASH SPREAD

1 (8 ounce) package cream cheese, softened
2 cups (8 ounces) shredded Monterey jack
cheese with jalapeño peppers
1/2 cup chopped green bell pepper
1/4 cup finely chopped green onions
Green Onion Curls (recipe follows, optional)
Assorted crackers
Line 8- or 9-inch round cake pan with aluminum foil. Spray with
nonstick cooking spray; set aside.
Combine cream cheese, Monterey jack cheese, bell pepper and chopped
green onions in medium bowl; mix well. Spoon into prepared pan; press
mixture evenly into pan. Cover; refrigerate 1 to 2 hours or overnight.
When ready to serve, invert pan onto large platter or serving tray;
remove pan. Discard foil. Garnish with Green Onion Curls, if desired.
Serve with crackers.
Tip: Substitute shredded Cheddar cheese for Monterey jack cheese with
jalapeno peppers. Drain 1 (4 ounce) can chopped green chiles and stir
into cheese mixture before spreading into prepared pan.

Green Onion Curls

Makes several curls.
3 to 4 green onions (tops only)
Using scissors or small knife, cut each green onion lengthwise into
long, narrow strips; place in bowl of ice water. Refrigerate until
strips are curled, about 2 hours or overnight.

PUMPKIN LOAF

2 & 1/2 cups pancake mix
1 cup firmly packed brown sugar
1/2 cup old fashioned oats
1 &1/2 tsp. pumpkin pie spice
1 cup canned pumpkin
3/4 cup milk
1/4 cup melted shortening
2 eggs
Combine pancake mix, brown sugar, oats and pie spice in a large bowl. Combine remaining ingredients separately, then add to dry mixture; stir only until moistened. Grease and flour a 5x9" loaf pan. Pour batter into pan. Bake at 350°, 55-60 minutes. Cool on wire rack, then remove from pan.

AMISH PUMPKIN BREAD

1 2/3 c . flour
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/3 c . shortening
1 1/3 c. sugar
1/2 tsp. vanilla
2 eggs
1 c. mashed pumpkin (canned pumpkin is just fine)
1/3 c. water
1. Preheat oven 350 degrees
2 Grease loaf pan.
3. Stir flour, baking powder, soda, salt & spices.
4. Cream shortening, sugar, vanilla before adding eggs one at a time & beating thoroughly after each addition.
5. Stir in pumpkin.
6. Add dry ingredients, alternating w/ water, beating just until smooth. DO NOT overbeat.
7. Put batter in pan.
8. Bake in preheated oven at 350 for 45-55 minutes or until done.
9. Turn bread on wire rack & allow to cool before storing it in an air tight container.
10 .Slice and serve w/ butter

HALLOWEEN LAYERED FUDGE

1 tsp butter
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
8 ounces white candy coating
1/4 tsp orange extract
2 to 4 drops orange paste food coloring

Line an 8 inch square pan with foil. Butter foil and set aside. In a microwave-safe bowl, heat the chocolate chips and 1 cup of milk on high for 30 seconds. Stir. Repeat until the mixture is smooth. Pour into the prepared pan. Chill for 10 minutes. Meanwhile, in a microwave-safe bowl, melt the candy coating with the remaining milk. Stir in the extract and the food coloring. Spread over the chocolate layer. Chill for 1 hour or until firm. Using the foil, remove the fudge from the pan. Cut into 1 inch squares.Makes about 2 pounds

HALLOWEEN MUMMY DOGS

2 tubes refrigerator roll of pizza dough
1 cup grated part-skim mozzarella cheese
1/4 cup Parmesan (part-skim) cheese
Non-stick spray
4 tbsp. pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 tbsp Italian herb seasoning mix (or your own mix of oregano, thyme,parsley, etc.)

Preheat oven to 300 degrees F.Open package of pizza dough, gather ingredients, grate cheese, and dicevegetables.Spray cookie sheet with non-stick spray.Place pizza dough on sheet and cut into 8 squares; press dough thin withfingers.Add pizza sauce to each square.Add hot dogs and other pizza toppings and pizza herbs to taste."Mummify" the hot dogs by wrapping them completely in the dough and pinchingthe ends.Bake for approximately 15 minutes or until crust begins to brown.Serve with warm pizza sauce for dip

AMISH BREAD STARTER

Prep Time: 30 Minutes
Ready In: 9 Days 40 MinutesYields: 4 servings
"Yeast, sugar, milk and flour ferment to make starter for sweet bread. Because the recipe produces so much starter, give some away to friends."

INGREDIENTS:
1 (.25 ounce) package active
dry yeast
1/4 cup warm water (110
degrees F/45 degrees C)
3 cups all-purpose flour,
divided
3 cups white sugar, divided
3 cups milk
DIRECTIONS:
1.
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
2.
On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
3.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

AMISH BREAD

You have to have a starter from a friend to start this recipe.

Day 1: Mash bag to release air.
Day 2: Mash bag to release air.
Day 3: Mash bag to release air.
Day 4:Mash bag to release air.
Day 5: Mash bag to release air.
Day 6: Add 1 cup flour(all purpose)
1 cup sugar
1 cup milk
Mash bag to release air.
Day 7: Mash bag to release air.
Day 8: Mash bag to release air.
Day 9: Mash bag one more time.
Day 10: Time to bake...
Add 1 1/2 cups flour(all purpose)
1 1/2 cups sugar
1 1/2 cups milk
Stir well. Divide out 1 cup into 4 ziploc bags for future starters to share with friends.

Now add:
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups flour(all purpose)
1 large box of vanilla pudding.

Mix together and add to greased loaf pans. Makes 2 loaves.
Bake at 325* for 1 hour. (depending on your oven, may cook at 350* for 1 hour)

Do not use metal spoon or bowls when mixing. May cook in metal pans.

Variations for mix:
real bananas with vanilla or banana cream pudding
chocolate chips
nuts
chocolate pudding instead of vanilla
manderan oranges (drained) with lemon pudding
blueberries
strawberries
pretty much whatever you want to throw in.

HAPPY ANNIVERSARY MOM AND DAD

Happy 39th.

DON'T FORGET......

September 13 is the time to place an order with your local Angel Food Ministries. It is a smart investment.


S E P T E M B E R 2 0 0 8M E N U
REGULAR BOX
For fourteen years, Angel Food has provided balanced nutrition and variety through its regular box, with enough food to feed a family of four for a week.
SENIOR BOX
All ten individual meals are fully-cooked and labeled complete with heating instructions – just heat and serve. Each meal has no added sodium, is low in fat, and is nutritionally balanced for seniors with 3 oz. of protein, two vegetables or fruit, and a starch.
1.5 lb. Top Sirloin Strip Steaks (4 x 6 oz.)
Chicken Parmesan with side of Spaghetti with Marinara, Green Beans and Garlic Bread
Herb Roasted Chicken Quarter with Herb Gravy, White Rice, and Peas & Carrots
BBQ Chicken Quarter with BBQ Sauce, Black-Eyed Peas, Greens and Apple Sauce
Baked White Fish with Asian Sweet Pepper Sauce, Vegetable Fried Rice, Broccoli, and Pineapple chunks
Chicken Cacciatore Quarter, Creamy Rosemary Red Potato Quarters, Italian Green Beans, and Diced Peaches
Roast Beef and Brown Gravy (Pot Roast), Noodles, Carrot Coins and Collard Greens
Beef Meatloaf with Brown Herb Gravy, Mashed Sweet Potatoes, Peas & Mushrooms and Wax Beans
Beef Lasagna with Tomato Sauce, Broccoli, Diced Pears, and Garlic Bread & Butter
Oven Roasted Turkey Breast with Sage Gravy, Bread Dressing, Creamed Diced Potatoes, Green Beans and Cranberry Sauce
Chicken Stew with Chicken, Potatoes, and Tomatoes; Celery & Carrots, Brown Rice, Apple Sauce and a Biscuit
2 lb. Boneless Skinless Chicken Breast
3 lb. Breaded Chicken Chunks
1.5 lb. Boneless Pork Filet
20 oz. Supreme Pizza
1 lb. Ground Turkey
1 lb. Cheddar Cheese Bratwurst Sausage
1 lb. Green Beans
1 lb. Stir Fry Vegetables (Broccoli & Bell Peppers)
35 oz. Crinkle-cut Fries
32 oz. Borden 2% Reduced Fat Shelf Stable Milk
7.5 oz. Macaroni & Cheese
15 oz. Pork & Beans
7 oz. Chicken-Flavored Rice & Vermicelli
1 lb. Pinto Beans
One Dozen Eggs
One Dessert Item
$30.00
$25.00
***One or More Specials Below Available Only with the Purchase of Either of the Boxes Above***
SEPTEMBER SPECIAL #16 lb. Assorted Meat Grill Box $20.00
1.5 lb Ribeye Steaks (3 x 8 oz.)
2 lbs Boneless Pork Roast
1.5 lbs Beef Short Ribs
1 lb All Beef Burgers (4 x 4 oz.)
SEPTEMBER SPECIAL #25 lb. Steak and Meat Combo $20.00
1.5 lb. Kansas City Strips (2 x 12 oz.)
1.5 lb. Bone-In Ribeye Steaks (2 x 12 oz.)
2 lb. All Beef Hamburger Steaks (4 x 8 oz.)
SEPTEMBER SPECIAL #310 lb. Party Wing Special Box $20.00
10 lb. Unbreaded IQF Party-style Chicken Wings
SEPTEMBER SPECIAL #410 lb. “5 for 4” Dinner Box $20.00
Five big 2 lb. dinner meals, each will feed a family of four. All dinners are fully-cooked – just heat and serve!
2 lb. Stuffed Green Peppers with Beef and Rice
2 lb. Chicken Breast with Rice, Broccoli & Cheese
2 lb. Beef Steak Patties with Gravy and Onions
2 lb. Meatloaf and Gravy
2 lb. BBQ Chicken with Hickory Sauce &Mashed Potatoes
SEPTEMBER SPECIAL #5Fresh Fruit and Veggie Box $19.00
3 lb. Bag of Red Delicious Apples
4 lb Bag of California Valencia Oranges
2 lb. Bag of Large Yellow Onions
1 lb. Bag of Carrots (Cello-wrapped)
4 lb. Bag of Large Idaho Baking Potatoes
1 Large Green Cabbage
4 Bartlett Pears
4 Tennessee Vine-Ripened Tomatoes
1 Celery Stalk (Cello-wrapped)
12 oz. Black Beans (Dried)
Orders Due: Check with your Local Host Site*Distribution Day: Saturday, September 27*Please note that some host sites have earlier order deadlines. Please contact your local host site for information.
Locate a host site near you
Angel Food Ministries Reserves the Right to Substitute Any of the Above Items Due to Availability, Cost and QualityWe Accept Food Stamps (EBT).
Angel Food Ministries is an equal opportunity provider and employer. Complaints of discrimination should be sent to USDA, Director, Office of Civil Rights, Washington, DC 20250-9410

HAPPY BIRTHDAY JOHN

Happy Birthday honey. Hope you like your cookies.

EASY NO BAKE OATMEAL COOKIES

This was a special request here this weekend। You would think it was someone's birthday

1 stick margarine
1/2 cup cocoa powder
2 cups sugar
1/2 cup milk
3 cups oatmeal,quick cooking
1 teaspoon vanilla
1/2 cup peanut butter
1 cup nuts,chopped (optional)

Directions:
1.Mix first 4 ingredients together and boil for 1 minute.
2.Remove from heat.
3.Add next 4 ingredients.
4.Mix well. Drop on waxed paper by teaspoons to cool.
5. Eat and enjoy.

Yeild; about 3 dozen cookies

M&M COOKIES

1 cup margarine
1 cup brown sugar
1/2 cup sugar
2 tsp vanilla
2 eggs
21/4 cup flour (I used plain)
1 tsp baking soda
1 tsp salt
3/4 lb M&M

Preheat oven to 375*.
1. Blend margarine and sugars together.
2.Blend in eggs and vanilla.
3. Add remaining dry ingredients to sugar mixture,stir in candies.
4. Bake 10 minutes.

FYI... BUTTERMILK SUBSTITUTION

If you don't have buttermilk on hand, pour 2 tablespoons white vinegar or lemon juice into a 2-cup measuring cup and add enough regular milk to measure 2 cups. Stir, then let stand for 5 minutes.

FOOD CRITIC REPORT: HOMEMADE CHOCOLATE CAKE

This did not turn out right for me. It was very crunchy. I feel like it needs more liquid in it. Then again, I could have cooked it for the wrong amount of time. I may try it again just to be sure.

HOMEMADE CHOCOLATE CAKE

Printed from COOKS.COM

3 1/2 c. flour
2 eggs
2 tsp. vanilla
3 tbsp. cocoa
1/2 c. sugar
1 c. milk

Mix all ingredients. Bake at 350 degrees for 30-45 minutes.

HOT CARAMEL TOPPING:
1 stick butter
1 1/2 c. sugar
1 1/2 c. white Karo syrup

Bring to a boil. Pour over cake.

BOSTON MARKET CREAMED SPINACH RECIPE

10 Ounces Can cream celery soup
1 Tablespoon Flour
4 Tablespoons Butter/Margarine Or Canola Oil
1/2 Teaspoon Garlic Salt Salt And Pepper to Taste
20 Ounces Frozen Chopped Spinach,Cooked And Drained
1 Small Onion -- diced

In a saucepan, on medium heat, stir together with wire whisk soup, flour, butter, garlic salt, salt and pepper until smooth and piping hot. Combine with spinach and onion. Heat through.

AN EASY CREAMED SPINACH RECIPE

Ingredients:

1/4 cup butter
1/4 cup flour
1 cup milk
1 bag or 2 boxes (16 to 24 ounces) frozen spinach
salt and pepper
dash nutmeg

Preparation:
Melt butter in top of double boiler over low direct heat. Blend in flour until smooth. Cook until mixture is smooth and bubbly. Gradually add milk and cook, stirring, until thickened. Add spinach. Cover and cook over boiling water, stirring occasionally, 15 minutes. Season with salt, pepper, and nutmeg.Serves 4.

SCHOOLHOUSE PEANUT BUTTER FUDGE

This recipe is from a dear friend of mine, Sonya.

1 stick margarine or butter,softened
1 pound (16 oz) 10x or 4x powdered sugar
3/4 cup peanut butter (we like the Reece's brand for this)
1 teaspoon vanilla

Softened the butter to room temp and add powdered sugar and peanut butter and vanilla. Stir until firm. Edible as soon as you pat out on wax paper or pan. No baking involved.

TIPS

Kitchen Cleaning
The kitchen is a special challenge because of the variety of cleaning needs. Grease can be absorbed while still fresh by throwing a bit of cornstarch or baking soda right on the grease then wiping away when cleaning the rest of the kitchen. The stovetop can be treated every few months with car wax to keep the surface slick and easy to clean.

Oven and Microwave Cleaning
Microwaves can be cleaned easily by putting a sponge soaked in white vinegar or lemon juice in the microwave and cooking it for 1 or 2 minutes. Don't open the microwave for about 5 minutes. The stuck on food should slide right off.
The same procedure can work with ovens except use a shallow pan with a couple of cups of white vinegar and no sponge. Cook for 5-10 minutes and leave in the oven to cool for about 30 minutes. Food will slide right off.
Any left over vinegar or lemon juice can be squeezed onto the sponge to keep it fresh. To control germs you should bleach it or run it through the dishwasher or clothes waher on a regular basis.

Red Dye Stains
For red food dye stains on counters, like those left by drinks, use straight rubbing alcohol, enough to puddle on the stain. Leave it for several minutes and wipe away. Use a sudsy cleaner on counter after.

Stuck on Food
For food stuck on pots and pans, put a dryer sheet in the pan and leave overnight. In the morning the food will slide right out. The fabric softener will soften the food overnight.

Tarnished Silverware
For tarnished silverware, heat 2 cups of water and add 2 tablespoons of baking soda. Put silverware on a sheet of aluminum foil in a pan with the silverware making contact on the foil. The combination of metal and baking soda will cause the tarnish to disappear

OK, THEY TWISTED MY ARM AND MADE ME DO IT...

we are having hot milk chocolate brownies for dessert right now. They just came out the oven and they are so good!!

WHAT'S FOR SUPPER.....

Tonight we are having pork chops drenched in cream of mushroom soup. I am baking them in the oven as we speak. I am going to serve with white rice, sliced beets and maybe some mac and cheese or green beans. Sure smellin good in here now.

WHAT'S FOR SUPPER.....

Tonight is hamburger steaks with sauteed mushrooms and onions, maybe some mac and cheese and some kind of beans. I should hear no complaints tonight.

WHATS FOR SUPPER....

Tonight we had the Easy Tuna Casserole. I had good reviews from this. All the guys liked it. I added extra cheese and whole button mushrooms too it also. I guess this will be a repeat here at our house soon.

FOUND THIS INTERESTING...

COKE
#1. In many states the highway patrol carries two gallons of Coke in the trunk to remove blood from the highway after a car accident.
#2. You can put a T-bone steak in a bowl of Coke and it will be gone in two days.
#3. To clean a toilet: Pour a can of Coca-Cola into the toilet bowl and let the 'real thing' sit for one hour, then flush clean. The citric acid in Coke removes stains from vitreous china.
#4. To remove rust spots from chrome car bumpers: Rub the bumper with a rumpled-up piece of Reynolds Wrap aluminum foil dipped in Coca-Cola.
#5. To clean corrosion from car battery terminals: Pour a can of Coca-Cola over the terminals to bubble away the corrosion.
#6. To loosen a rusted bolt: Apply a cloth soaked in Coca-Cola to the rusted bolt for several minutes.
#7. To bake a moist ham: Empty a can of Coca-Cola into the baking pan, wrap the ham in aluminum foil, and bake. Thirty minutes before ham is finished, remove the foil, allowing the drippings to mix with the Coke for a sumptuous brown gravy.
#8... To remove grease from clothes: Empty a can of Coke into the load of greasy clothes, add detergent, and run through a regular cycle. The Coca-Cola will help loosen grease stains. It will also clean road haze from your windshield.

FOR YOUR INFORMATION:
#1. The active ingredient in Coke is phosphoric acid. It will dissolve a nail in about four days. Phosphoric acid also leaches calcium from bones and is a major contributor to the rising increase of osteoporosis.
#2. To carry Coca-Cola syrup! (the concentrate) the commercial trucks must use hazardous Material place cards reserved for highly corrosive materials.
#3. The distributors of Coke have been using it to clean engines of the trucks for about 20 years!
#4. Open a bottle of coke, drop a regular tooth in it. In the morning, remove the tooth ...it will crumble to dust between your fingers. It is doing the same thing to your bones.
#5. There are 16 teaspoons of SUGAR in EVERY can of coke! If you just stop drinking cokes, figureout how much weight you could lose in a year.

Now the question is, would you like a glass of water?
or Coke?

FOOD CRITIC REPORT: GERMAN LASAGNA

The kids did not like it that good. Hubby and I did like it and want to make it again soon. It was something different.

I'M ON THE BALL TODAY....

Lasagna is already together and in the frig waiting for the oven. The dishes are done and the house is almost clean.... and it is only 10:20am. I need to slow down before they expect this every day...LOL

WHAT'S FOR SUPPER.....

Tonight we are having the German Lasagna. I had my tastebuds all fired up for it yesterday but the guys wanted hamburgers and hotdogs. My guys think you don't have food in the house unless there's a pound of hamburger and a pack of hotdogs. Their tastebuds are in for a real treat. They all love saurekraut so this dish should get good reviews from them. I will post a food critic report tomorrow to let you know.(Do have some leftover hotdogs if they don't like it...but don't tell them that.)

FOOD CRITIC REPORT: TOO MUCH CHOCOLATE CAKE

Straight from the horses mouth..."that was damn good", "when you gonna make the next one". This dessert is to die for. It is very rich and "chocolately". The sour cream adds a smoothness and the pudding adds a fluffiness. I guess you can call it that. There are so many words to describe it. You just have to try it for yourself. Ummmm!! good with a tall glass of cold milk (and I don't even like milk).

Also good with a scoop of vanilla ice cream, which I had with mine. I also didn't dust with powdered sugar because it really doesn't need any more sugar.

HELPFUL TIPS...

if you cut your family's hairat home. Sprinkle cornstarch on the person's neck beforestarting and the hair won't stick and cause that awful itch
To get rid of roach's, Place Bay leaves all around in yourcuboards and floor's! You won't see any the next day, or for years to come
Energy Consciousness Tips.....
Buy a new fridge that is the right size for your needs toavoid wasting energy cooling nothing.
Use a microwave or toaster oven to cook small portions anda conventional oven or stove-top for larger items.
A watched pot will eventually boil-but putting a lid on itreduces cooking time and energy use. Also, match the potsize to burner size to avoid energy waste.
Winterize Your Home for Savings...
While it may not be time to pull out the heavy woolsweaters just yet, it is a good time to start think-ing about winterizing your home; and a good placeto start is with the insulation. Do you have enoughinsulation in your home?
When moving into a new dwelling.Get 2 boxes of those "roach hotels". Open the package andsplit them apart so they are individual. Then, using a yardstick or broom handle, etc, push them under the refrigeratorand you will never have roaches. Roaches breed mostly indark spots and under the refrigerator is most prevalent place for them.
Put a couple cans of coffee grounds (not brewed) in a roomwith a foul smell. This saved my freezer that had unpluggedwhile we were away and came back to a bunch of spoiled meat.
Store clean silver in washed cotton, acid-free tissue or other bagsspecially designed to protect silver (these can be found at hardware andhome improvement stores). They really do the job.
Mark objects with red polish to: Note levels for measuring amounts inbuckets or cups. Indicate a light switch that should be left on. Show theline-up of arrows on childproof medicine bottles

5 LAYER CASSEROLE

1 lb ground beef
1 can French style green beans
1 1/2 cups shredded mozzarella cheese
1 can cream of mushroom soup
1 bag tater tots
Layer in casserole dish in order given. Bake 1 1/2 hours at 350 degrees.

STRAWBERRY-ANGEL DESSERT

1 (6 oz) pkg strawberry gelatin
1 cup boiling water
2 (10 oz) carton frozen strawberries with juice
2 (8 oz) carton whipping cream, whipped
1 large angel food cake
Dissolve gelatin in 1 cup boiling water and mix well. Stir in strawberries. Cool in refrigerator until mixture begins to thicken. Fold in whipped cream. Break cake into pieces and place in a 13x9-inch dish. Pour strawberry mixture over cake. Refrigerate overnight. Cut into squares to serve.

FYI....BREAD TIPS

When you go to buy bread in the grocery store, have you ever wondered which is the freshest, so you "squeeze" for freshness or softness. Did you know that bread is delivered fresh to the stores five days a week? Monday, Tuesday, Thursday, Friday and Saturday. Each day has a different color twist tie.
* Monday - Blue
* Tuesday - Green
* Thursday - Red
* Friday - White
* Saturday - Yellow
So if today was Thursday, you would want a red twist tie - not white which is Friday's (almost a week old!). The colors go alphabetically by color Blue - Green - Red - White - Yellow

I didn't get to make my ribs...

instead I used the new A1 marinade.. Jamaican Jerk. It was a little warm to the tastebuds, but delicious.I have also tried one other one but can't remember the name of it but it was good too.

EASY TUNA CASSEROLE

This would be a winner at my house too. I will have to give it a try.

1 pkg. egg noodles
1 celery stalk (chopped)
1/2 med onion (chopped)
2-6 oz cans tuna (drained)
2-10.5 oz cans Cream of Mushroom Soup
3/4-14.5 oz can mixed peas and carrots (drained)
1 1/2 c. cheddar cheese
1/2 c. mozzerella cheese
Note: 1 pkg. frozen (thawed) mixed peas and carrots may be substituted for canned.

Boil noodles as directed on package, adding onion and celery the last 1-2 minutes. Drain noodles and add tuna, soup and vegetables, stirring until well blended.
Spread into a 13x9 baking pan, spreading cheese on top.
Bake in oven at 350 degrees until melted

OVEN BAKED BBQ RIBS

This is tomorrow night's supper. I will have to take a picture and post my reviews.

INGREDIENTS:
2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs
DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. Split ribs down the center between the bones.
3.
Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
4.
Place ribs in a single layer in two baking pan or casserole dish. Pour half of the sauce over the ribs, reserve remainder.
5.
Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

DRYING HERBS

Drying herbs is easy. Most gardeners cut a handful, tie the stems with string, and hang the herbs upside down in a cool, airy place. You can also dry herbs in a microwave. Do small batches and leave them in for only 30 seconds at a time. Take them out and if they're crumbly when you roll a piece between your thumb and forefinger, they're dry. If not, put them back into the microwave for another 15-30 seconds. You can also lay your herbs out on a screen or paper towel and allow them to air-dry. After drying, store herbs in an airtight container, in a cool, dry place. When you harvest herbs, do it in the morning when they're freshest and most aromatic.
There are hundreds of books available on the topic of growing, harvesting, and using herbs. Peruse some bookstores and internet reviews, and you'll find some gems for your library. Enjoy!

HEAVENS GROCERY STORE

I was walking down life's highway a long time ago. One day I saw a sign thatread `Heaven Grocery Store'.As I got a little closer, the door came wide open, And when I came to myself, Iwas standing inside.I saw a host of angels. They were standing everywhere. One handed me a basketand said, "My child, shop with care." Everything a Christian needed was in theGrocery Store. And if you couldn't carry them, you could come back for more.
First I got some PATIENCE. LOVE was in the same row. Further down wasUNDERSTANDING, you need that wherever you go.I got a box of WISDOM, a bag or two of FAITH. I couldn't miss the Holy Ghost,for He was all over the place. I stopped to get some STRENGTH and COURAGE tohelp me win the race And though my basket was getting full, I remembered to getsome GRACE.I didn't forget SALVATION, for salvation, that was free. So, I tried to getenough of that to save both you and me.
Then I started up the counter to pay thegrocery bill, for I thought I had everything to do my Master's will.As I went up the aisle, I saw PRAYER and I just had to put that in, For I knewwhen I stepped outside, I would run into SIN. PEACE and JOY were plentiful, theywere on the last shelf. SONG and PRAISES were hanging near so I just helpedmyself.Then I said to the Angel, "Now how much do I owe?"He just smiled and said, "Just take them everywhere you go!"Again I smiled at him and said, "How much do I really owe?"The Angel smiled again and said, "My child, Jesus paid your bill a long timeago."

MAYONNAISE CAKE

This recipe came from my sister in law and mom in law. It is good. I have made it twice now in the past two weeks.The first time I made a peanut butter chocolate frosting for it and this time we didn't want icing.

2 cups all purpose flour

2 tsp baking soda

3 level Tbsp baking cocoa

Mix all these up. In another bowl, mix:

1 cup sugar

1 cup mayonnaise

1 cup cold water

1 tsp vanilla

Mix it up a little and then beat in dry ingredients until smooth.

Put into cake pan and bake at 350* for 30-35 minutes.

Frost with your choice of frosting. Peanut butter chocolate or cream cheese frosting are good options.

ZUCCHINI BARS

This sounds like a winner.

3 eggs
1 c. Vegetable oil - NOT olive oil
2 c. Sugar
2 c. Chopped - I use shredded - zucchini
3 tsp. Vanilla
2 3/4 c. Flour
1/4 tsp. Baking powder
2 tsp. Baking soda
1 tsp. Salt2 tsp. Cinnamon (may use pumpkin pie spice)
1 c. Chopped nuts - I use pecans

Mix well the first 5 ingredients. Add next five ingredients and blend well. Add nuts and blend. Bake on greased 11 x 17 x 1 baking sheet @ 350º F for 20 - 25 minutes.

When cooled, frost with:
1 stick (1/2 c. Butter), melted
1 - 3 oz. Pkg cream cheese, softened
2 1/2 c. Powdered sugar

This is unusual but might have to give it a try too..

Gel Air Freshner Craft

Craft project courtesy of Blossom Farm.
Ingredients:
1 packet of unflavored Knox Gelatin
3/4 cup water
1/4 cup vodka of grain alcohol
1-2 TBSP. fragrance oil

Instructions:
Food coloring as desired Dissolve the gelatin in the boiling water.Allow to cool to room temperature then add the vodka, coloring andscent. Pour into decorative jar and refrigerate till set.

GERMAN LASAGNA

This recipe is from another group I receive recipes from. I am liking this one. I think it might be a winner here. Will have to give it a try soon. I will post pics and results soon.
Makes 1 - 9x13 inch lasagna

Ingredients
9 lasagna noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups milk
1 pound kielbasa
1 (20 ounce) can sauerkraut, drained
8 ounces shredded mozzarella cheese

Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3 In a blender or with an electric mixer, blend mushroom soup, cream of chicken soup and milk until smooth. Cut sausage in half lengthwise and slice thinly.
4 In a 9x13 inch dish, layer 1 cup soup mixture, 3 noodles, half the sauerkraut, half the sausage and a third of the cheese. Repeat. Top with remaining 3 noodles and remaining soup mixture. Cover with foil.
5 Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.

CHICKEN BOG

This dish is prepared anywhere. It is great to fix on the riverbanks while camping,for a church social,or to feed a huge crowd. I can give you the basic ingredients and you can alter to suit your needs.

white rice
chicken,deboned
sausage
onion,chopped
salt and pepper to taste


Boil chicken and debone. Bring chicken,sausage and onions to boil and add rice. I also add yellow safferin rice to mine to make it have a yellow color and flavoring. Some people add eggs to the boiling water or either hardboiled eggs chopped up. After boiling has been reached again,turn burner down to low and put a lid on it. When I make this, I normally make it in an 8qt stock pot. I have enough to feed at least 20 people or more. After rice has become soft and all the water is dried, serve with some chopped onion on top or with beans and bread to make a meal.

We have a chicken bog festival in our small town every year in October. My cousin has won the cooking contest a couple times. You can add backbone or pork ribs or any kind of meat you want to. It has no quidelines. Some like it with hot sauce and some like to use a spicy sausage in it. The sky is the limit.

Food Critic Report....

I broke down and tried the fried cucumbers tonight. Two of the guys just looked at them and turned their noses up, the other tried it and wasn't impressed(he's not a biggie for veggies anyway). I ate some and I could eat them or leave them. It isn't one of my favorites but I could eat it if I was hungry.

FRIED GREEN TOMATOES

OK, I admit it... I had never tried these until the other night. I LOVE THEM!!! Reminded me of fried squash but with a sweetness. I will be doing these again.

All I did was wash and slice green tomatoes in rounds. Dip in milk or egg and then dredge in flour.Fry to desired tenderness.Drain on paper towel to absorb excess grease. Eat and enjoy.

FRIED CUCUMBERS

Cucumbers
Milk
Flour
Fat for deep frying
Salt and pepper

Peel cucumbers. Cut into French fried potato-like pieces. Put into a bowl with milk covering with salt and pepper. Take out; roll in flour and deep fry until golden brown.

OREO POUND CAKE

Ingredients
* 1 1/2 cups sugar
* 1 cup butter (softened NO SUBSTITUTIONS)
* 2 cups cake flour
* 1/2 teaspoon salt
* 5 large eggs
* 1 teaspoon vanilla
* 1 cup crushed Oreo cookies (do not even think of using reduced fat or those ones that are already crushed up!)
* 1 cup vanilla frosting

Directions
1. Cream butter, sugar and vanilla.
2. Gradually add flour and salt.
3. Add eggs one at a time.
4. Mix until well blended.
5. Fold cookies in until well blended.
6. Pour into greased and floured (be sure to generously grease and flour pan) 10x6-inch loaf pan. 7. Bake at 325°F for 1 hour or until knife comes out clean.
8. let cake cool completely (you may want to leave the house as the smell could cause you to tear into it before you have a chance to ice it).
9. Place cake on wax paper.
10. Heat frosting in it's container in microwave 20 seconds or until it can be poured.
11. Pour over cake.
12. Garnish with additional crushed cookies.

S'MORES SANDWICHES

PREP TIME 5 Min
COOK TIME 6 Min
READY IN 11 Min
Original recipe yield 1 sandwich

INGREDIENTS
*2 slices bread
* 2 tablespoons peanut butter
* 2 teaspoons butter
* 2 tablespoons milk chocolate chips
* 1/4 cup miniature marshmallows

DIRECTIONS
1. Spread butter onto one side of each slice of bread. Place bread butter sides down in the pie iron. Spread half of the peanut butter onto the exposed side of each piece of bread. Stick the marshmallows to one side and the chocolate chips to the other. Close the pie maker.
2. Roast over a campfire for about 3 minutes on each side, until the bread is toasted. It should be nice and golden like a grilled cheese with chips melted and marshmallows gooey.

STUFFED ZUCCHINI

6 med. zucchini
1/2 cup chopped onion
1 stalk celery chopped
1 tsp. dried thyme or basil
12 large mushrooms chopped (standard beige mushrooms)
3 garlic cloves, minced
1/2 cup chopped parsley or cilantro
1/2 cup olives chopped (optional)
1 tblspn. pimento chopped or roasted red bell pepper chopped
1/4 cup parmesan cheese
salt & pepper to taste

Preheat oven to 300 degrees.
Scrub and trim ends off zucchini but do not peel. Cut lengthwise and carefully scoop out the pulp. Coarsely chop pulp.In a large skillet coated with olive oil, saute onions, celery, mushrooms, garlic and thyme or basil along with the zucchini pulp for 5 mins.Add parsley or cilantro, olives if using, pimentos and parmesan cheese. Toss well to mix.Fill each zucchini shell with mixture and place on baking sheet.
Bake until zucchini are tender, about 20-30 mins. Serve hot. Serves 6

STUFFED AND BAKED ZUCCHINI

4 pounds medium to large zucchini
1 1/4 pounds fresh tomatoes, chopped (or use canned)
1 large onion, chopped
5 cloves garlic, chopped
1 1/4 cups vegetable broth
1/4 cup olive oil
3/4 cup parsley or cilantro, chopped
Salt and black pepper
3 cups cooked brown rice
1/2 cup grated cheese cheddar, jack or mozarella
2 tablespoons raisins or dried cranberries (optional)
3/4 cup ground almonds
1/4 cup pine nuts or chopped walnuts

Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1 cup of broth, parsley, salt and pepper. Simmer until only a little liquid remains, then add rice and simmer until all the water has evaporated. . When cool, add cheese, raisins, almonds, and pine nuts. Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture. Preheat oven to 425F. Place stuffed zucchini shells in an ovenproof container. Pour the rest of the olive oil over them and add salt and pepper to taste. Cook 1 hour in preheated oven. . May be served hot or cold.

SQUASH AND ZUCCHINI NOODLES

2 tablespoons olive oil
2 teaspoons garlic, minced
2 large summer squash
2 large zucchini
1/4 cup vegetable stock or water
2 tablespoons parsley, chopped
2 tablespoons Parmesan cheese, grated
salt and freshly ground black pepper to taste

Cut both ends off the squash and zucchini and then slice into very long thinstrips.
Heat olive oil in a large saute pan over high heat; add garlic and noodles and saute very briefly, approximately 30 seconds. Add vegetable stock orwater; continue to cook for an additional 2 minutes. The steam created will helpcook the noodles. Season with salt and pepper. Toss noodles with parsley andParmesan cheese and serve immediately.

PENNIES AND POTATOES

This one might be a good lunch idea for Saturdays.


Ingredients:
4 cup cooked, diced potatoes
1 onion chopped
1 package Hotdogs - sliced
3 Tablespoons margarine
3 Tablespoons flour
1 1/4 cup milk
1 1/2 cups shredded cheddar or American cheese

Directions:
Grease a 1 quart casserole dish. Put the potatoes, onions and hot dogs in the dish.
Heat the butter in the microwave for 15 seconds , mix in the flour & stir.
Add the milk and keep heating and stirring for 30 seconds until it becomes a little bit think. Now stir in the cheese.
Pour all this over your casserole. Sprinkle some more cheese on top.
Bake at 450* for 30 minutes. YUM!

COOL POOL CAKE

Again, I found this one at http://www.bhg.com/. I have made this cake twice now. It was a real winner. A friend of mine made it and she put homemade blueberry ice cream in the center instead of the blue raspberry jello. It was really good. You can make your own creations for the decorations.

Ingredients
1 3-ounce package blue-colored gelatin
1 16-ounce package pound cake mix
1 16-ounce can creamy white frosting
Yellow food coloring
Blue food coloring
Jelly beans (about 3/4 cup)
Chewy, fruit-flavor fish-shape candies (14 to 16)
Small green and yellow candies (about 1/3 cup)
2 filled sugar wafers
Fruit-flavor ring-shape jelly candies (2 to 4)
Tall, thin candles (optional)
Cocktail umbrellas (optional)
Directions
1. Prepare gelatin according to package directions. Meanwhile, preheat oven to 350 degrees F. Grease and lightly flour a 9x9-inch square baking pan; set aside. Prepare cake mix according to package directions. Pour batter into prepared pan. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on a wire rack. Cut a 4x4-inch square 1-inch deep in the center top of the cake. Remove cake inside the cut square, being careful to only remove cake to a depth of 1 inch.
2. Place half of the frosting in a small bowl; tint with yellow food coloring to desired shade of yellow. Tint remaining frosting in the can with blue food coloring to desired shade of blue. Place cake on a large serving plate. Frost the sides of the cake with yellow frosting. Frost the top of cake and insides of "pool" with blue frosting.
3. Decorate the sides of the cake with jelly beans and fish-shape candies. Decorate the edges of the cutout pool with small green and yellow candies. To make a diving board, cut one sugar wafers in half crosswise. Attach half of the wafer to the candies on the edge of the pool using some of the frosting. Cut another wafer to make a 2-inch-long piece. Use fristing to attach the end of the 2-inch wafer to the top of the other wafer cookie, to make a T-shape.
4. Up to 1 hour before serving, stir the gelatin to break up. Just before serving the cake, spoon some of the gelatin into the center of the cake (reserve any leftover gelatin for another use). Arrange some ring-shape jelly candies in the gelatin. If desired, place tall, thin candles into the cake as patio torches and/or place a few cocktail umbrellas into the cake. Makes 12 servings.

FLIP FLOP CAKE

I ran across this recipe a while back and decided to make it for a child's birthday party. My oldest grand liked the idea so that's what she got. I actually didn't follow this recipe but it is a great alternative for this. I think I found this one at http://www.bhg.com/. I used spiral candles where toes would be to make it look real.

Ingredients
1 10-3/4-ounce frozen pound cake, thawed
3/4 to 1 cup desired-flavor ice cream
1/2 of an 8-ounce carton frozen whipped dessert topping, thawed
Pull-apart licorice twists
Bright-color candy wafers and/or round candies
Graham cracker crumbs (optional)
Directions
1. Halve pound cake horizontally. Using a serrated knife, cut off the rounded top of the cake so each layer will be level. Cut each half into a flip-flop shape*. Place ice cream in a small bowl and stir to soften. Spread softened ice cream over one of the cakes. Top with second cake. Place ice cream-filled cake on a baking sheet. Cover and freeze until firm (2 to 3 hours). Spread with whipped topping.
2. To decorate, cut the ends of two twists at a diagonal. Insert a toothpick on the underside of each twist. Arrange the two twists with the cut ends together to form a V-shape, inserting toothpicks in cake to hold the twists in place as straps. Arrange candy wafers around base of flip-flop to decorate. Cover cake loosely and freeze until serving time. Serve on a platter sprinkled with graham cracker crumbs as sand, if desired. Makes 6 servings.
3. Tip: To cut flip-flop shape, trace the bottom of a child-size flip-flop (needs to be 7 to 7 1/2 inches long) on a piece of paper. Cut out shape. Place paper, clean side down, on a piece of clean cardboard or sturdy paper; trace shape. Cut out shape. Place cardboard shape on top of one cake half and use a small sharp knife to cut around shape and through cake. Repeat with other cake half.
4. Cake for 12: For a larger crowd, double recipe and make a pair of flip-flop cakes.

BETTER THAN SEX CAKE AND ICING

1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted

Add each ingredient in the order above, blend thoroughly between each.
Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.

ICING FOR B-T-S CAKE

1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut

Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.

Household Odor Removal

Kitchen cleaning also means having to remove cooking or generally unpleasant odors in your home, you could try :
1) Simmering a potful of stick cinammon, orange peel, whole cloves and water on your stove.
2) Place small bowls of vinegar around the room, as it absorbs any lingering odors.
3) Sprinkle some cinammon on a cookie sheet and warm it in the oven.

Now this one, I like what I read...gonna have to give it a spin..

Zucchini Parmigiana

Prep Time: 15 Minutes Cook Time: 45 Minutes
Ready In: 1 Hour 15 MinutesYields: 8 servings
"Breaded zucchini slices are layered with tomato sauce, ricotta cheese, and mozzarella!"

INGREDIENTS:

1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon chopped fresh basil
1/2 teaspoon dried oregano
3 large zucchinis, sliced
8 egg whites, divided
3 cups ricotta cheese
1/4 cup fresh parsley, chopped
3 cups tomato sauce
2 cups shredded mozzarella cheese

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
2. In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
3. Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
4. In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
5. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
6. Bake 45 minutes in the preheated oven. Serve warm.

Apple Dump Cake

Now this one is something I just opened the pantry and threw this and that together and it was a winner.

1 or 2 cans apple pie filling

1 box cinnamon swirl cake mix

1/2 - 1 cup apple juice

butter

1. In a 13x9 glass casserole dish, empty can(s) of apple pie filling.

2.Take the sugar packet out of cake mix box and sprinkle half of the packk on the apple filling.

3.Dump cake mix on filling.

4.Drop pats of butter all over the top of cake mix.

5.Sprinkle the rest of the sugar packet on top of cake mix and butter.

6. Pour apple juice all over the top of the cake mix.(You can adjust the juic to your likings)

7.Bake at 350* for 45 minutes to 1 hour.(or until browning)

'

Serve hot with a scoop of french vanilla ice cream.

Cherry Dump Cake

Now, this one is tried and true. My family and friends love this one and I
have been making it for years.



1 or 2 cans cherry pie filling

1 box of yellow cake mix

1 or 2 cans pineapple tidbits or crushed pineapple

butter



1. Dump cherry pie filling in 13x9 glass pan.

2. Drain juice from pineapple and set juice aside. Dump pineapple in pan.

3. Dump dry cake mix on top of pie filling and pineaple.

4. Drop pats of butter on top of cake mix and cover with the pineapple juice you set aside.

5. Bake at 350* until golden on top (may be about 45 minutes to 1 hour).


May be eat hot or cold.

Too Much Chocolate Cake

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.

Dutch Baby

Ingredients:
4 Eggs
1 C. Milk
1 C. Flour
1 tea. Salt

1. Preheat oven to 450. 2. Butter and place a 9"X11" baking pan into oven as its preheating.3. Wisk all ingredients together until unified well.4. Dump into baking pan.5. Cook for 15 Minutes6. Serve with Syrup and confectioner's sugar.