Honey Raisin Chews
Ingredients:
3/4 cup butter
3/4 cup sugar
1/2 cup honey
1 egg
1/2 teaspoon grated orange peel
1-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick cooking oats
1 cup seedless raisins
Directions:
Cream together butter, sugar, honey, egg and orange peel. Stir in flour, soda, salt and oats; beat well. Add raisins. Drop by tablespoonfuls onto ungreased baking sheets. Bake above oven center at 375F for 10 minutes or until evenly browned. Let stand on cookie sheets 2 to 3 minutes; remove to wire racks to cool. Makes 36.
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Parsley Chicken Chowder
Ingredients:
2 tablespoons butter
1/2 cup chopped scallions
1-1/2 cups cooked chicken, cut into 1-inch cubes
1-1/2 cups pared potatoes, cut into 1-inch cubes
1-1/2 cups coarsely diced carrots
2 chicken bouillon cubes
1 teaspoon salt
1/8 teaspoon pepper
2 cups water
3 tablespoons flour
2-1/2 cups milk
fresh parsley, chopped
Directions:
Melt butter in a 3-quart saucepan. Add scallions and saute until tender. Add chicken, potatoes, carrots, bouillon cubes, salt, pepper, and water. Cover and simmer 20 minutes or until vegetables are tender. Combine flour and 1/2 cup milk in jar. Shake until blended. Add flour mixture and remaining 2 cups milk to vegetables. Cook over medium heat, stirring constantly, until mixture thickens. Sprinkle generously with parsley. Makes 1-3/4 quarts.
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Beer Cheese
This recipe came from my Aunt Betty and tastes wonderfully different than your typical dips.
Ingredients:
8 ounces cream cheese, softened
1 container cheddar cheese spread
1/4 cup beer
1 small clove of garlic, crushed
Directions:
Combine all ingredients; chill. Serve in a "bread bowl" with bread cubes and/or pretzels.
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Summertime Fruit Salad
Ingredients:
1 pineapple, cubed
1 quart strawberries, hulled (if large, cut in half)
1/2 cup blueberries
1/2 cup raspberries
1 11-ounce can mandarin oranges, drained
2 cups orange juice
1/2 cup sugar
1/4 cup cream sherry
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Directions:
Combine pineapple, strawberries, blueberries, raspberries and mandarin oranges in a large bowl. In a separate container, stir together orange juice, sugar, cream sherry, and extracts until sugar dissolves. Pour sherry mixture over fruit, tossing lightly. Cover and chill 2 to 3 hours. Serve with a slotted spoon. Serves 10.
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Sloppy Joes
Ingredients:
1-1/2 pounds ground beef (or combination of ground beef and turkey)
3/4 teaspoon salt
4 tablespoons molasses
4 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
hot sauce, to taste
1 cup ketchup
rolls
Directions:
Brown ground beef in a large skillet, breaking up meat with a fork. Sprinkle with salt. Add remaining ingredients except rolls; heat through. Serve on rolls that have been split in half. Serves 6.
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5-Minute Chocolate Pudding
This recipe is so easy; my kids are able to make this pudding with virtually no assistance. A great after-school snack or anytime you feel like a little something sweet.
Ingredients:
1-1/2 teaspoons cornstarch
1/2 cup skim milk
1 heaping tablespoon semi-sweet chocolate chips
Directions:
Place cornstarch in a 2-cup glass measure cup. Gradually add milk, stirring until smooth. Add chocolate chips. Microwave on HIGH for 2 minutes, stirring every 30 seconds until mixture begins to boil. Serve warm or cold. Makes 1 serving.
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Maple Ribs
These ribs are definitely finger-lickin' good!
Ingredients:
3 pounds pork spareribs, cut into serving-size pieces
1 cup maple syrup
3 tablespoons orange juice concentrate
3 tablespoons ketchup
2 tablespoons soy sauce
1-1/2 tablespoons spicy mustard
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 clove of garlic, crushed
2 scallions, finely chopped
Directions:
Place ribs, meaty side up, in a 13x9x2-inch baking pan. Cover pan tightly with foil and bake at 350F for 1-1/4 hours. Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 15 minutes, stirring occasionally. Drain ribs and cover with sauce. Bake, uncovered, for 30 minutes, basting occasionally. Serves 6.
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Ham 'n Broccoli Casserole
Ingredients:
2 packages (10 ounces each) frozen broccoli florets
2 cups cooked rice
6 tablespoons butter
2 cups fresh bread crumbs (about 2-1/2 slices)
3 scallions, chopped
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups milk
1-1/2 pounds fully cooked ham, cubed
shredded cheddar cheese
Directions:
Cook broccoli according to package directions; drain well. Spoon rice into a 13x9x2-inch baking dish. Place broccoli over rice. Sprinkle shredded cheese over broccoli. Melt butter in a large skillet. Sprinkle 2 tablespoons melted butter over the bread crumbs, tossing gently, and set aside. In remaining butter, saute scallion just until tender. Add flour, salt and pepper, stirring constantly until bubbly. Stir in milk and continue cooking until sauce thickens and bubbles. Cook and stir for 1 minute; add ham and heat through. Pour over rice, broccoli and cheese. Sprinkle bread crumbs over all and bake at 350 for 30 minutes or until heated through; let stand 5 minutes before serving. Serves 8.
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Orange Julius
Everyone should try this recipe at least once -- this drink is delicious!
Ingredients:
1 6-ounce can frozen orange juice concentrate, thawed
1 cup milk
1 cup water
1/2 cup sugar
1 teaspoon vanilla extract
10 to 12 ice cubes
Directions:
In a blender, combine orange juice concentrate, milk, water, sugar and vanilla. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through the opening in the lid. Blend until smooth. Serve immediately. Makes 4 or 5 servings.
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Apple Cake
Ingredients:
3 cups flour
1 tablespoon baking powder
2 cups plus 5 tablespoons sugar, divided
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
4 eggs
1/3 cup orange juice
1/2 teaspoon salt
2-1/2 teaspoons vanilla extract
4 medium baking apples, peeled and thinly sliced
2 teaspoons cinnamon
powdered sugar (optional)
Directions:
In a mixing bowl, combine flour, baking powder, 2 cups of the sugar, oil, applesauce, eggs, orange juice, salt and vanilla. Beat until thoroughly combined. In another bowl, toss apples with cinnamon and remaining sugar. Spread one-third of batter in a greased 10-inch tube pan. Cover with half of the apples. Repeat layers. Spoon remaining batter over top. Bake at 350 for 1-1/2 hours or until cake tests done. Cool in pan for 20 minutes before removing to a wire rack to cool completely. Just before serving, dust with powdered sugar, if desired. Serves 12 to 16.
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Easy Honey Oatmeal Bread
Ingredients:
2 cups water, divided
1 cup quick cooking oats
1/3 cup butter, softened
1/3 cup honey
1 tablespoon salt
2 packages active dry yeast
1 egg
4 to 5 cups flour, divided
melted butter (optional)
Directions:
In a saucepan, heat 1 cup water to boiling. Stir in oats, butter, honey and salt. Cool to lukewarm. Heat remaining water to 110-115 degrees and dissolve yeast. In a large mixing bowl, combine yeast mixture, egg, 2 cups flour and the oats mixture. Beat until the ingredients are combined and the batter is smooth. By hand, add enough remaining flour to make a stiff batter. Spread batter evenly into 2 greased loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, about 35 to 40 minutes. Bake at 375 for 40 to 45 minutes. Remove from pans and brush with melted butter, if desired.
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Maple Pumpkin Pie
Ingredients:
1 16-ounce can solid pack pumpkin
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 tablespoon butter, softened
1 cup sugar
1 cup milk
2 tablespoons maple syrup
2 eggs
1 unbaked 9-inch pie shell
whipped cream (optional)
Directions:
In a mixing bowl, combine all ingredients except the pie shell and whipped cream. Pour into the pie shell. Bake at 425 for 15 minutes. Reduce heat to 350 and continue baking for about 45 minutes or until center is done. Cool to room temperature. Refrigerate; garnish with whipped cream, if desired.
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Cucumber Salad
Ingredients:
2 medium cucumbers, thinly sliced
4 scallions, thinly sliced
3 small tomatoes, sliced
2 tablespoons fresh parsley, chopped
1/4 cup sour cream
1/2 teaspoon prepared mustard
2 teaspoons dill weed
1 tablespoon vinegar
1 tablespoon milk
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
In a bowl, combine cucumbers, scallions, tomatoes and parsley. Combine sour cream, mustard, dill, vinegar, milk, salt and pepper; pour over cucumber mixture and toss gently. Cover and chill for at least 1 hour. Serve 4 to 6.
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Fudge Brownies
These are so easy to make and even more delicious to eat -- they never last long around my house!
Ingredients:
1/2 cup butter
2/3 cup cocoa
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1/2 cup unsweetened applesauce
1 cup flour
chopped nuts (optional)
Directions:
In medium saucepan, melt butter over low heat. Remove from heat and add cocoa and sugar. Stir until well blended. Add applesauce, eggs and vanilla; mix well. Add flour and nuts, if desired. Spread in 9x13x2-inch baking pan and bake at 350 for 35 to 40 minutes or until center tests done.
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Pesto Lasagna
This is an delicious example of a 'white lasagna'. Garlic lovers -- this one's for you!
Ingredients:
10 ounces fresh spinach
3/4 cup chopped fresh parsley
1 tablespoon dried basil
3 large cloves of garlic, crushed
10 whole shelled pecans or walnuts
1/3 cup virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated parmesan cheese
1/4 cup grated Romano cheese
2 tablespoons salt
1 tablespoon oil
9 lasagna noodles
4 tablespoons butter
3 tablespoons flour
1-1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup ricotta cheese
1/2 cup grated parmesan cheese
Directions:
Using a food processor, finely chop spinach, parsley, and basil; add garlic and nuts. Gradually add olive oil in a thin stream through top opening of food processor; add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup parmesan cheese and Romano cheese to make a paste. Set aside.

Cook lasagna noodles as directed; drain and set aside so noodles do not stick together. In a saucepan, melt butter. Add flour and cook 1 minute. Add milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 5 minutes. Set aside 1/2 cup of white sauce; add ricotta cheese and 1/2 cup parmesan cheese to remaining sauce. In a greased lasagna pan, lay 1/3 of the noodles, 1/2 of the ricotta mixture and 1/2 of the spinach mixture. Sprinkle with 1 tablespoon parmesan cheese. Repeat. Place remaining lasagna on top. Spread with reserved 1/2 cup of white sauce and sprinkle with parmesan cheese. Bake at 450 for 15 to 20 minutes or until top is golden and lasagna is heated through. Let stand 10 minutes before serving. Serves 4 to 6.

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Pineapple Molasses Crumb Cake
Ingredients:
2/3 cup butter
1/2 cup brown sugar
2 cups flour
pinch of salt
1 (8-1/4 ounce) can crushed pineapple
1/2 cup molasses
3/4 teaspoon baking soda
1 cup whipping cream (optional)
2 tablespoons molasses (optional)
Directions:
Cream butter and sugar. Add flour and salt; mix until finely crumbled. Lightly measure about 1-1/3 cups of the crumb mixture and press in an even layer in the bottom of a greased 8-inch square pan. Combine undrained pineapple, molasses and baking soda. Stir lightly and spoon 3/4 cup of this mixture over crumb crust. Sprinkle with half of remaining crumb mixture, spoon remaining pineapple mixture over top of this and top with remaining crumbs. Bake at 350 about 40 minutes or until cake tests done. Cool in pan. Cut into squares and serve with Molasses Cream, if desired. Serves 6.

Molasses Cream: Beat whipping cream until stiff, gradually adding 2 tablespoons molasses.

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Zucchini Pancakes
These are excellent; my son Spencer (the vegetable hater) liked them even after he found out they had zucchini in them.
Ingredients:
1-1/2 cups grated zucchini, drained
1 tablespoons onion flakes
1/4 cup grated parmesan cheese
1/4 cup flour
2 eggs
2 tablespoons mayonnaise
1/4 teaspoon oregano
salt and pepper to taste
Directions:
Combine all ingredients, mixing well. In a large non-stick skillet sprayed with a cooking spray, drop 2 heaping tablespoonfuls of batter; flatten. Cook until lightly browned on both sides. Serve immediately. If desired, top with sour cream and chives or tomato sauce and parmesan cheese. Serves 4.
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Pork Chops in Mustard Sauce
Ingredients:
4 pork chops
2 tablespoons butter
1/2 cup beef broth
3/4 teaspoon dried tarragon
1/2 cup half-and-half
1-1/2 tablespoons spicy mustard
salt and pepper to taste
Directions:
In a large skillet over medium-high heat, cook pork chops in butter until no longer pink, 5 to 6 minutes per side (depending upon thickness). Remove to a serving dish and keep warm; discard drippings. In the same skillet, cook broth and tarragon over high heat until boiling and somewhat reduced. Reduce heat; stir in half-and-half and mustard. Season with salt and pepper. Spoon over pork; serve immediately. Serves 4.
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Swedish Creme
This dessert is sinfully delicious and yet so simple to prepare. I haven't heard a negative comment yet about this one -- only "Is there more?"
Ingredients:
1 cup heavy cream
1 cup skim milk
1 cup plus 2 teaspoons sugar, divided
1 envelope unflavored gelatin
1 teaspoon vanilla extract
1 teaspoon almond extract
1 pint sour cream
1 cup fresh or frozen red raspberries, crushed
Directions:
In a saucepan, combine cream, skim milk and 1 cup sugar. Cook and stir constantly over low heat until steam rises from the pan (DO NOT boil). Stir in gelatin until dissolved; add extracts. Cool 10 minutes. Whisk in sour cream. Pour into eight (8) dessert glasses or small bowls; chill at least 1 hour. Just before serving, combine raspberries and remaining 2 teaspoons sugar; spoon over each serving. Serves 8.
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Crab-Stuffed Mushrooms
Ingredients:
20 to 24 large mushrooms
3/4 cup soft breadcrumbs, divided
1 6-ounce can crabmeat, drained and flaked
2 eggs, beaten
1/4 cup mayonnaise
1 tablespoon onion flakes
1 teaspoon lemon juice
Directions:
Clean mushrooms with damp papers towels. Remove stems, and reserve for other uses. Set aside mushroom caps. Combine 1/2 cup breadcrumbs and remaining ingredients; stir well. Spoon crabmeat mixture into mushroom caps and sprinkle with remaining 1/4 cup breadcrumbs. Place in a large baking dish and bake at 375 for 15 minutes. Makes about 2 dozen.
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Bloody Marys
This version is excellent -- has a nice 'bite' to it!
Ingredients:
4 cups tomato juice
1/3 cup lemon juice
3 tablespoons Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon celery salt
1/2 teaspoon lemon-pepper seasoning
couple shakes of hot sauce
1 cup vodka
celery stalks
Directions:
Combine all ingredients, except vodka and celery. Stir in vodka just before serving. Serve over ice cubes and garnish each serving with a stalk of celery. Makes 5-1/2 cups.
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