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Today's Issue

Publisher's Desk Just a Pinch of Kindness Food For Thought Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Regional Recipes Recipe Reviews Reader Recipe Favorites Publisher's Choice A to Z Recipes QT Chat Please visit the A to Z Recipes aStore A to Z Recipes Recommended Reading A to Z Recipes Yahoo Group A to Z Readers' Family-Owned Business Guide

Publisher's Desk

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. The weather couldn't be nicer and work could hardly be busier as a result. We're still training new employees which can be a little stressful, but all in all things are pretty good at work. I had been down in the mouth because I thought we'd be losing another employee this month (he is also a good friend) but he should be with us a few months yet. Really enjoying the folks you work with sure makes things better, don't you think? My daughter is taking me to see the Astros play next week for my birthday. And our fellow a2z'er and friend Linda in Rosharon, TX is taking us to lunch. We'll eat at a local Mexican restaurant with her mom, Betty. It's Margaritaville for Linda and me and (designated) driving for Angela. Yeppers... it's gonna be a great week. You'll notice a piece in the Did You Know? section today introducing a great new cookbook (available in hard cover and CD format). I happen to own this one and am very pleased to share a great deal on some tasty, home-cooked recipes from our very own Phil Maine. Phil's newest book is named Gourmet Made Easy and I've truly enjoyed it. He has shared a sample recipe with us and it literally makes my mouth water! There is also an article and excerpt in the Regional Recipes section from another a2z'er Carrie Gamble, from her cookbook entitled Grandmother's Cookbook. She shares a couple of recipes in addition to heartwarming memories of the special women in her life. I hope you'll support Phil and Carrie as well as all of our a2z family business owners. Remember: family takes care of family!  The current Monthly Theme topic is: "Spectacular Seafood". We're looking for recipes that feature seafood and your favorite recipes for preparing it. Living on the Texas Gulf Coast, we have an abundance of seafood and eat it as often as possible. Whether you have seafood often or rarely, I bet you have some tasty recipes. You may send any and all you want to the link found in the Monthly Theme - Recipe Submission section of this newsletter. Thanks! If you ever want to know what's happening in a2z-land, just visit the a2z QT (Quick-Topic) Forum. You never know what you'll find there. You do not have to sign in, sign up, nada. Just click on the link and you're in. Thanks. Today, we're sharing recipes collected during our previous Monthly Theme: Just Like Mom Used to Make. I was pretty worried mid-month when I had only one or two readers sharing recipes for this theme. I was perplexed because this was such a terrific topic (who doesn't have a recipe that reminds them of the comforts of home and Mom?). Any way, I decided to go with the flow and let things happen as they will. Good thing, too, because the people who participated sent the nicest messages and recipes. We had some tears and laughter over this topic. It is truly a shame if you missed out on this one. Even my kids joined in the fun. Please join me in thanking the following for their help: Pam H., Swanton, OH Johnny, LA Phil Maine, Minden, NV Lucy Wellhausen, Kirtland, OH Mary, Nashville, TN Carrie J. Gamble, Doylestown, PA Carol N., NY State Mary M., Macon, GA Trey B., TX Angela B., TX Robyn, Auckland, New Zealand  Jean, OH Pat, Merritt Island, FL Pat, Minden, NV Luanne, FL Larry Holmes, Toronto, Canada Shirley, WA State Patricia, Charlevoix, MI Jessica, Corfu, Greece Kim D., Pflugerville, TX Jerriann K., Carrizo Springs, TX Jim D., WA State Linda H., Rosharon, TX We'll see you here again on Wednesday, God willing. PS: The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops: GNWE.

Just a Pinch of Kindness

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know. Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day. Free Rice Shared by Mary H., Montreal, Canada There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Food For Thought

For All of Us Who Miss Our Moms So Much... Shared by Pam H., Swanton, OH If Roses grow in Heaven, Lord please pick a bunch for me,  Place them in my Mother's arms And tell her they're from me. Tell her I love her and miss her,  And when she turns to smile, Place a kiss upon her cheek And hold her for awhile. Because remembering her is easy, I do it every day, But there's an ache within my heart That will never go away. Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Ramblings

Shared by Johnny, LA Thank You mama for making me what I am today.  Thank you for your love and caring.  You will be in my heart always  Until I can be with you again and show you my love.  I Love You  Johnny A Recipe Of Love "MOTHER" This is a truly BEAUTIFUL piece. Please read this at a slow pace, digesting every word and in leisure...do not hurry....this is a treasure... For those lucky to still be blessed with your Mom, this is beautiful. For those of us who aren't, this is even more beautiful. For those who are moms, you'll love this.  The young mother set her foot on the path of life. "Is this the long way?" she asked. And the guide said: "Yes, and the way is hard. And you will be old before you reach the end of it. But the end will be better than the beginning."  But the young mother was happy, and she would not believe that anything could be better than these years. So she played with her children, and gathered flowers for them along the way, and bathed them in the clear streams; and the sun shone on them, and the young Mother cried, "Nothing will ever be lovelier than this."  Then the night came, and the storm, and the path was dark, and the children shook with fear and cold, and the mother drew them close and covered them with her mantle, and the children said, "Mother, we are not afraid, for you are near, and no harm can come."  And the morning came, and there was a hill ahead, and the children climbed and grew weary, and the mother was weary. But at all times she said to the children," A little patience and we are there." So the children climbed, and when they reached the top they said, "Mother, we would not have done it without you."  And the mother, when she lay down at night looked up at the stars and said, "This is a better day than the last, for my children have learned fortitude in the face of hardness. Yesterday I gave them courage. Today, I 've given them strength."  And the next day came strange clouds which darkened the earth, clouds of war and hate and evil, and the children groped and stumbled, and the mother said: "Look up. Lift your eyes to the light. "And the children looked and saw above the clouds an everlasting glory, and it guided them beyond the darkness. And that night the Mother said, "This is the best day of all, for I have shown my children God."  And the days went on, and the weeks and the months and the years, and the mother grew old and she was little and bent.  But her children were tall and strong, and walked with courage. And when the way was rough, they lifted her, for she was as light as a feather; and at last they came to a hill, and beyond they could see a shining road and golden gates flung wide. And mother said, "I have reached the end of my journey. And now I know the end is better than the beginning, for my children can walk alone, and their children after them." And the children said, "You will always walk with us, Mother, even when you have gone through the gates."  And they stood and watched her as she went on alone, and the gates closed after her. And they said: "We cannot see her but she is with us still. A Mother like ours is more than a memory. She is a living presence......."  Your Mother is always with you.... She's the whisper of the leaves as you walk down the street; she's the smell of bleach in your freshly laundered socks; she's the cool hand on your brow when you're not well. Your Mother lives inside your laughter. And she's crystallized in every tear drop. She's the place you came from, your first home; and she's the map you follow with every step you take. She's your first love and your first heartbreak, and nothing on earth can separate you. Not time, not space... not even death! The good life is a process, not a state of being. It is a direction not a destination. ~Carl Rogers Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Did You Know?

I welcome our friend Phil Maine as he introduces his latest cookbook, Gourmet Made Easy, here in A to Z Recipes. Phil and his lovely wife Pat (another of my sisters separated at birth, ha-ha) have enjoyed cooking together for many years and this collection of recipes is absolutely perfect for this Monthly Theme issue. This is a collection of mouth-watering recipes collected and refined over many years. Some were inspired by foods served in the fine restaurants of southern California and northern Nevada, others are original creations. There are many old family recipes in the collection, as well as contributions from friends and co-workers. The collection covers the gamut from cocktails to appetizers, and soups to main course. Add luscious desserts, like grasshopper pie, chocolate rum cake, sour cream apple pie and you have GOURMET MADE EASY Sample Recipe: GRASSHOPPER PIE Another of Mama Cassidy’s fabulous desserts. I’ve given this recipe to a number of friends and they loved it! 1 (8 oz.) package cream cheese 1 (14 oz.) can sweetened condensed milk 1/3 cup fresh lemon juice 1/4 cup green crème de menthe 1 (9 oz.) carton Cool Whip 1 graham cracker pie crust chocolate swirls In a large mixing bowl, beat cream cheese until light and fluffy. Slowly add condensed milk, beating until smooth. Stir in lemon juice and crème de menthe. Fold in Cool Whip. Spoon into pie crust. Garnish with chocolate swirls. Refrigerate several hours.  GOURMET MADE EASY First Edition Now on CD CD Price: $8.95 Free shipping PayPal preferred. Check ok.  philmn@charter.net Printed Book Can Be Purchased at: http://stores.lulu.com:80/store.php?fAcctID=1489338 Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Monthly Theme, Recipe Submissions

Sensational Seafood Here's the scoop on the current theme: Seafood is more than delicious. It can be very healthy eating. It is low in saturated fat and easy to digest, full of Omega 3, protein, vitamins and minerals. Eating seafood can lower cholesterol and lead to a healthier heart. Aside from all the health benefits, seafood tastes great! I hope you will join in the fun by sharing recipes for Sensational Seafood. Whether it is a complex lasagna or a snappy tuna salad for sandwiches, be a part of this great Monthly Theme topic. Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Sensational Seafood. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Sensational Seafood A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: Sensational Seafood. Please use this email link for submitting all other items for posting: A to Z Recipes. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Sensational Seafood has a deadline of May 31, 2008, and will be posted on June 8, 2008. Please use this email link to submit a recipe for theme recipes: Sensational Seafood As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes. Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our May Birthday Babies: 2nd Barbara F. in Marshall, North Carolina 2nd Sandra in Eufaula, Oklahoma 6th Janice W. in Northern Cambria, Pennsylvania 7th Vicki W. in Sarasota, Florida 8th Gail B. in Coram, New York 8th Marlene R. in Alberta, Canada 9th Dorenda S. in Pflugerville, Texas 9th Maggie B. (that's me!) in Brazoria, Texas 10th Bunnie H. in Parker, Colorado 12th Jane S. Jamestown, Tennessee 12th Jordan D. in Charlottesville, Virginia 13th Barb B. in Bridgeview, Illinois 16th Stanley S. in Atlanta, Georgia 17th Nancy N. in Negaunee, Michigan 17th Ibolya S. in Grand Prairie, Texas 19th Katrina P. in Forest Grove, Oregon 20th Marcia in Geneva, Illinois 21st Shannon H. in West Michigan 22nd Dorothy M. in Illinois 24th Katherine in Windsor, Ontario, Canada 25th Liliane C. in Puerto Villarta, Mexico 26th Jeremy B. in Tillson, New York 26th Robbi A. in Denver, Colorado 27th Leasa F. in Holstein, Iowa 27th Jolene in Buffalo, New York 27th Peggy R. in Newland, North Carolina 29th Hillary S. in Fort Lauderdale, Florida 31st Jeff R. in Kings Mountain, North Carolina Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

Motherhood (An oldie but a goodie) Shared by Lucy Wellhausen, Kirtland, OH Owner of OhioHoney With all the new technology regarding fertility recently, a 65-year-old friend of mine was able to give birth. When she was discharged from the hospital and went home, I went to visit. "May I see the new baby?" I asked.  "Not yet," She said "I'll make coffee and we can visit for a while first."  Thirty minutes had passed, and I asked, "May I see the new baby now?"  "No, not yet," She said.  After another few minutes had elapsed, I asked again, "May I see the baby now?" "No, not yet," replied my friend.  Growing very impatient, I asked, "Well, when can I see the baby?"  "WHEN HE CRIES!" she told me.  "WHEN HE CRIES?" I demanded. "Why do I have to wait until he CRIES?"  "BECAUSE I FORGOT WHERE I PUT HIM, O.K.?!!" "25 REASONS I OWE MY MOTHER"  Shared by Mary S., Nashville, TN 1. My mother taught me TO APPRECIATE A JOB WELL DONE . "If you're going to kill each other, do it outside. I just finished cleaning."  2. My mother taught me RELIGION. "You better pray that will come out of the carpet."  3. My mother taught me about TIME TRAVEL. "If you don't straighten up, I'm going to knock you into the middle of next week!"  4. My mother taught me LOGIC. " Because I said so, that's why."  5. My mother taught me MORE LOGIC  "If you fall out of that swing and break your neck, you're not going to the store with me."  6. My mother taught me FORESIGHT. "Make sure you wear clean underwear, in case you're in an accident."  7. My mother taught me IRONY "Keep crying, and I'll give you something to cry about."  8. My mother taught me about the science of OSMOSIS . "Shut your mouth and eat your supper." 9. My mother taught me about CONTORTIONISM. "Will you look at that dirt on the back of your neck!"  10. My mother taught me about STAMINA. "You'll sit there until all that spinach is gone."  11. My mother taught me about WEATHER . "This room of yours looks as if a tornado went through it."  12. My mother taught me about HYPOCRISY. "If I told you once, I've told you a million times. Don't exaggerate!"  13. My mother taught me the CIRCLE OF LIFE. "I brought you into this world, and I can take you out."  14 .. My mother taught me about BEHAVIOR MODIFICATION .  "Stop acting like your father!"  15. My mother taught me about ENVY. "There are millions of less fortunate children in this world who don't have wonderful parents like you do." 16. My mother taught me about ANTICIPATION. "Just wait until we get home."  17. My mother taught me about RECEIVING . "You are going to get it when you get home!" 18. My mother taught me MEDICAL SCIENCE. "If you don't stop crossing your eyes, they are going to freeze that way." 19. My mother taught me ESP. "Put your sweater on; don't you think I know when you are cold?" 20. My mother taught me HUMOR .  "When that lawn mower cuts off your toes, don't come running to me." 21. My mother taught me HOW TO BECOME AN ADULT. "If you don't eat your vegetables, you'll never grow up." 22. My mother taught me GENETICS. "You're just like your father." 23. My mother taught me about my ROOTS . "Shut that door behind you. Do you think you were born in a barn?" 24. My mother taught me WISDOM. "When you get to be my age, you'll understand." 25. And my favorite: My mother taught me about JUSTICE  "One day you'll have kids, and I hope they turn out just like YOU" !!! Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Regional Recipes

PENNSYLVANIA Honoring Mothers and Grandmothers on Mother's Day by Reminiscing About The Past By Carrie J. Gamble, Doylestown, PA Every year around Mother's Day I begin to reminisce about past Mother's Days and my relationships with my mother and grandmother. The friendship and love the three of us share is a very special part of my life. We have confided in each other and shared the good times and the bad. They have shared so much about our family history – countless stories of days gone by and of “living life the old fashioned way.” I was thinking about mother/daughter relationships the other day and a thought popped into my mind. Instead of thinking about MY relationship with my mother and grandmother, I began thinking about my grandmother, Elizabeth, and the loving relationship she had with her mother, Anna. Elizabeth loved telling stories about her life and had such vivid memories of her childhood. As a naïve German girl growing up on a farm in Bucks County, Pennsylvania, she was accustomed to the ethnic foods made by her German-Hungarian mother. Anna came to America from “the old country” and raised her family on the foods they ate over there. There were lots of dumpling and noodle recipes as well as potatoes and vegetables in season. They never had much meat, once or twice a week and of course on Sundays. Elizabeth was absolutely enchanted when she went to school and discovered “all of the wonderful things” her girlfriends brought in their lunches! She would tell her mother about them and from this they got new ideas. One such new idea was a pie! They had never heard of pies before as they were not made in the old country. Elizabeth and Anna tried their hand at their first pie – Butterscotch. Everything was baked in the old coal/wood stove which created a unique flavor. They were so pleased with themselves! This was around 1918 when Elizabeth was eight years old. And this was just the beginning of her life long love affair with cooking and baking. For Mother's Day this year I would like to honor Elizabeth and Anna, my grandmother and great-grandmother by sharing two of their favorite and very old recipes with you – Hungarian Cheese Noodles and Butterscotch Pie. Enjoy! And Happy Mother's Day! Hungarian Cheese Noodles You can use store bought noodles or make your own. To make your own take 2 cups flour and make a well in the center. Add 2 eggs, pinch of salt and enough cold water to make a stiff dough. Mix until you have a stiff dough. Roll into 2 balls. Flour tabletop or cutting board and roll out each ball to about 1/8” thick. Put flakes (rolled out dough) on a clean towel and leave them to dry about ½ hour. In the meantime, mix 1 pound cottage cheese, pinch salt, dash of pepper and 1 teaspoon sugar. Set aside. When flakes are dry sprinkle with flour. Cut into 3” strips. Lay one on top of another and cut 1/2” to make noodles. Boil water with ½ tablespoon of salt. Drop noodles into the boiling water. Boil about 5 minutes. Drain. Place noodles into a bowl with the cottage cheese mixture. Combine. Using 2 or 3 slices of bread make crispies by tearing off small pieces and frying in 1 tablespoon oil or butter until golden brown. Sprinkle crispies over noodles. You may also sprinkle with some more sugar on top to bring out the flavor. A surprisingly delicious dish! Butterscotch Pie 1 ¾ cups milk 1 cup brown sugar 2 eggs, separated 2 tablespoons flour 1 tablespoon corn starch pinch salt butter the size of a walnut (about 1 tablespoon) 1 teaspoon vanilla Put 1 ½ cups milk in a pan and heat. Mix brown sugar, egg yolks, flour, corn starch and salt with ¼ cup milk. Slowly pour hot milk over this mixture. Bring to a boil. Stir until thick. Add lump of butter and vanilla. Pour into a baked pie crust. To make meringue: Beat 2 egg whites until stiff. Slowly add 4 tablespoons sugar. Spread meringue evenly over pie filling. Bake 10 to 15 minutes at 350 degrees until meringue is light brown. Pie Crust: Take 1/4 cup butter, 2 tablespoons boiling water and a pinch of salt and beat with a wire whisk until it is the consistency of heavy cream. Add 1 cup flour. Mix with a fork until crumbly. If too soft add more flour. Form a ball and roll out making a round crust to fit into pie plate. Trim edges to make them even and flute by pressing between your fingers. Bake at 350 degrees for about 10 minutes or until pale brown. Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience “living life the old fashioned way” with Grandmother's Cookbook. Visit the website and download FREE recipes and “A Family Love Letter” chapter at http://www.grandmotherscookbook.com. Carrie J. Gamble President Carrie J. Gamble, Inc. www.grandmotherscookbook.com Publisher of: Grandmother's Cookbook & Simple Pleasures - an illustrated book about life's greatest gift - nature. P.O. Box 66 - Doylestown, PA 18901 215-340-0381 Click if you have a submission for the Regional Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews

New Potatoes in Dill Cream Sauce Recipe originally submitted by Leasa, IA April 30th newsletter Recipe reviewed by Carol N., NY State "I made this last Sunday to go with a fish dish. It is absolutely 5-Stars!! I plan on making it again, this Saturday, for company! Don't forget to add salt and pepper!!" ~Carol N., NY State NEW POTATOES IN DILL CREAM SAUCE ~Shared by Leasa, IA, in the a2z QT Forum 2 1/2 lbs new red potatoes, quartered 1 8 oz tub cream cheese with chive 1/4 C milk 1 green pepper, chopped 3 T chopped fresh dill  Boil potatoes until done, drain. Mix cream cheese, milk and green pepper in large micro proof bowl. Micro on high 40-50 sec. or until cream cheese is melted. Stir until well blended. Stir in dill. Add potatoes, toss to coat. You can substitute basil. You can serve this warm or chilled. Makes 16 - 1/2 C servings If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting: Recipe title Name of submitter (who submitted the recipe?) Your name and location for posting (required!) Date recipe was posted (date of newsletter) Your comments (how was it? is it a "keeper"?) I will post all qualifying recipe reviews here.

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Site search Web search powered by FreeFind MAMA'S GEORGIA SOUTHERN PECAN PIE ~Submitted by Mary M., Macon, GA This was my mother-in-law's recipe, who got it from her mother! Everyone just loves this recipe! It's sweet, but not too sweet, like most pecan pie recipes. Until I ate hers, I would not eat pecan pie, because it was too sweet! Now, I love it! 1 stick butter, melted 1/2 cup sugar 1 cup light Karo syrup 3 eggs, slightly beaten 1 tsp. vanilla extract 1 cup pecans, chopped 1 deep dish pie crust Preheat oven to 350 degrees. Mix butter and sugar. Add Karo syrup, mix. Add eggs, mix. Add vanilla, mix. Add pecans, mix. Pour into deep dish pie crust. Bake for 1 hour.  Note: I mix ingredients by hand, with a fork.  Enjoy! MY CHILI CHEESE DIP ~Submitted by Trey B., TX I make this dip for my family and they love it. I like to add jalapenos but my sister doesn't. 1 (10 oz.) can Ro-tel tomatoes with green chilies 1 (15 oz.) can chili (Wolf Brand is good) 1 lb. Velveeta pasteurized cheese spread Cut cheese into cubes and melt in double boiler over low heat, stirring constantly. Stir in chili and Rotel tomatoes. Blend well. Keep warm. Serve with chips.  TACO SOUP ~Submitted by Trey B., TX I make a double or triple batch of this. It tastes even better the next day. 1 lb lean ground beef 1 onion, chopped 1 pkg taco seasonings 1 pkg dry Ranch dressing seasonings 2 large cans diced tomatoes, undrained 1 can Rotel tomatoes, undrained 1 can green beans, undrained 1 can Ranch Style beans, undrained 1 can whole kernel corn, undrained Brown meat and onion. Drain. Add seasonings. Empty beans and corn (all undrained) to meat along with tomatoes. Simmer until well blended and hot.  FETTUCCINE ALFREDO ~Submitted by Angela B., TX My mom taught me how to make this and it is so very easy. I'm not much into fancy cooking but this one impresses everyone who eats it. 1 lb fettuccine 1/2 cup butter 2 cloves garlic, chopped 2 1/2 cups heavy cream (or half and half) 1 1/2 cups grated Parmesan cheese 1/2 teaspoon white pepper pinch of salt Bring 4 quarts of water to a boil. Add 1 teaspoon salt when water is boiling. Add fettuccine. Cook uncovered 10-12 minutes (or according to package directions). Drain; cover and set aside. In a large skillet, melt butter. Sauté chopped garlic over medium heat for 1 minute. Stir in 1 1/2 cups cream. Cook over medium heat 3-4 minutes, stirring constantly. When hot, stir in fettuccine. Add remaining cream or half and half, Parmesan cheese, and salt and pepper. Stir to mix well. Serve with additional Parmesan, if desired. MY MOSTACCIOLI ~Submitted by Angela B., TX I love pasta and cheese. Since I don't eat meat very often, I get my protein right here! 1 lb. (16 oz.) Mostaccioli macaroni 1 stick butter 2 cups 2% milk 2 oz. part skim Mozzarella cheese 2 oz. grated Italian cheese 8 oz. Velveeta Cook mostaccioli according to package directions. DO NOT OVERCOOK. Drain. Meanwhile, in a large saucepan, heat butter, milk, and cheeses. Allow to slowly cook until thickened.  Toss the cooked pasta in sauce until pasta is thoroughly coated. Serves 6 people as a side dish, or me and my brother as a main course. Really. KENTUCKY JAM CAKE  ~Submitted by Mary S., Nashville, TN 1 cup butter 5 eggs 2cups sugar 3 cups flour 1 cup blackberry or strawberry JAM (important not jelly) 1 cup raisins  1 cup nuts (pecans or walnuts) 1/2 tsp. salt 1tsp cloves 1 tsp. cinnamon 1 tsp. allspice 1/2 tsp. nutmeg 1 tsp soda 1 cup buttermilk 1 tsp. vanilla 1 tsp. rum flavoring  Separate eggs and beat whites until soft peaks are formed. Cream butter add sugar a little at a time, then add egg yolks and beat well. Add soda to buttermilk mixture alternately to butter and sugar. Stir in flavorings. Dredge raisins and nuts slightly with flour, add in butter then jam. Gently fold in egg whites. Bake in tube pan well lined with waxed paper and greased 350 degrees for 1 hour and 20 minutes or three greased and floured 8 or 9" pans for 35 minutes.  Frosting: Caramel: 1/2 cup butter, 1 cup light brown sugar, 1/4 cup milk, 3 1/4 cup powdered sugar. Melt butter and add brown sugar, bring to a boil, cook 1 minute and add milk cook 1 minute gradually beating in sugar. If it gets too thick add a little milk to thin it down. This was normally made during the Christmas holiday. AMISH COLE SLAW ~Submitted by Mary S., Nashville, TN 1 large head of cabbage 1 cup sugar 2 medium onions Grate or shred cabbage, chop onion and mix with sugar. Green pepper, celery and carrots chopped can be added for color. Dressing: 1 cup vinegar 1/2 cup salad oil 1/4 cup water 1 tsp. dry mustard 1 tsp. celery seeds 1 tbsp. sugar 1-1/2 tsp. salt Mix ingredients and boil for 3 minutes. Cool and add to cabbage mixture. Let stand overnight in refrigerator. BANANA SOUR CREAM LOAF ~Submitted by Mary S., Nashville, TN 2/3 cup oleo or butter 1-1/3 cups sugar 1-1/4 cups mashed bananas 1 tsp. baking soda 1/2 cup sour cream 1 tsp. baking powder 2 eggs 2-3/4 cups all purpose flour 1 tsp. salt 1 cup chopped pecans Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs and bananas until well blended. Sift dry ingredients and add alternately with sour cream to banana mixture, stirring just to blend. Stir in walnuts. Spoon batter into loaf pan 9 x 5 x 2-3/4 which has been greased and floured on bottom only. Bake 1 hour and 15 minutes or until toothpick comes out clean. Let stand in pan on rack 20 minutes. Remove from pan. Cool. Wrap in foil. Loaf is improved if let to stand overnight. Store in refrigerator or freeze for 2 months. This recipe was in a Cleveland, Ohio newspaper when I was very young and my mom thought this was the best recipe she had tasted for banana bread. BLACK CHERRY JELL-O SALAD ~Submitted by Mary S., Nashville, TN  2 (3 oz) packages black cherry Jell-O 2 cups hot water (part pineapple & cherry juice) 12 oz room temperature Coca Cola 16 oz can black cherries, drained 16 oz can cubed or crushed pineapple, drained Dissolve Jell-O in water/juice combination. Slowly add Coca Cola and then let partially congeal. Add fruit and return to refrigerator. Will serve 12 to 14. CHERRY PINEAPPLE BARS ~Submitted by Mary S., Nashville, TN 2 cups sifted flour 1 cup packed brown sugar 1/2 tsp. salt 1 cup butter or oleo 1/2 cup granulated sugar 2 tbsp. cornstarch 1 - 8-3/4 ounce can crushed pineapple 2 beaten egg yolks 1 cup chopped maraschino cherries Combine flour, brown sugar and salt. Cut in oleo until crumbly. Set aside 1 cup of mixture. Press remaining in bottom of a 13 x 9 x 2 pan. Bake at 350 degrees for 15 minutes. Cool while preparing topping. In saucepan, combine sugar and cornstarch. Stir in undrained pineapple and egg yolks. Cook over medium heat until thick and bubbling, stirring constantly. Remove from heat, stir in cherries. Spread over cooked layer. Sprinkle on remaining crumbs. Bake at 350 degrees for 30 minutes. Cool, cut into bars. Makes 2-1/2 dozen. These were made around Christmas due the red cherries. FRUIT DROPS ~Submitted by Mary S., Nashville, TN  1 stick (1/2 cup) margarine 1 cup brown sugar 1/2 lb chopped dates 1 cup coconut 1/2 tsp soda 1/4 tsp salt 1 egg 1 cup walnuts 1-1/4 cup flour 1 tsp vanilla Approximately 1/4 cup chopped maraschino cherries  Cream margarine and brown sugar and then mix all ingredients well. Drop by teaspoon full on greased cookie sheet not to close together. Bake at 350º F about 10 to 12 minutes. Makes about 60 cookies. These were always made at Christmas and my favorite cookie that I still make. PORCUPINE MEATBALLS  ~Submitted by Mary S., Nashville, TN  1-1/2 lbs ground chuck 1 beaten egg 1/4 cup Italian bread crumbs 4 tbsp uncooked rice 1/4 cup celery chopped fine 1/4 cup onion chopped fine 1/4 cup green pepper chopped fine 1 tsp salt 1/8 tsp pepper 2 cans stewed tomatoes, cut up  Mix beef, egg, bread crumbs, rice, salt, pepper, celery, onion and green pepper. Make into balls. Cook in hot stewed tomatoes on high heat until steam flows freely. Turn to low and cook about 40 minutes. QUICK COOKIES ~Submitted by Mary S., Nashville, TN  3 cups quick oats 1 cup chopped nuts 1 cup coconut 1/2 cup cocoa 1 tsp vanilla 1/2 tsp salt  Mix the above in a large bowl. In a small saucepan, mix: 2 cups sugar 1/2 cup milk 1/2 cup butter  Bring to a boil and add to mixture in the bowl. Drop by teaspoonful onto waxed paper. Let dry and store in airtight container. Another similar variation is below. UNBAKED COOKIES ~Submitted by Mary S., Nashville, TN  2 cups sugar 1/2 cup milk 6 tbsp cocoa 1/2 cup butter  Mix in saucepan and bring to a rolling boil. Remove from heat and immediately add: 1 cup peanut butter 3 cups rolled oats 1 tsp vanilla  Mix well and drop by teaspoonfuls on waxed paper. Let stand until firm and then store in airtight container. PECAN PIE ~Submitted by Mary S., Nashville, TN  3 whole eggs slightly beaten 1/2 cup white Karo syrup 1/2 cup white sugar 1 tbsp vinegar 1/2 cup dark brown sugar 1 tsp vanilla 1 tbsp flour mixed with sugar 1 tbsp melted butter 1/2 cup pecan meats Mix in order given and put in prepared pie shell. Bake at 450º for 10 minutes. Reduce heat to 250º and bake until done, about 40 minutes. SQUASH PICKLES ~Submitted by Mary S., Nashville, TN  8 cups sliced yellow squash 4 medium onions, sliced 1 red bell pepper, chopped 1 green pepper, chopped Soak the above in one gallon of ice water with 1/3 cup canning salt for two hours and then drain through a colander.  Heat: 3 cups sugar 3 cups vinegar 1 tsp mustard seed 1 tsp turmeric 1/2 tsp black pepper  Boil this syrup. Add vegetables and continue to boil until vegetables are tender, several minutes, 5 or more. Pack in jars and seal. CUSTARD ~Submitted by Mary S., Nashville, TN  1 quart milk 4 eggs 3/4 cup sugar 1 tsp vanilla, maybe slightly more  Beat eggs well in a bowl and then add sugar and mix well. In top of double boiler, heat milk until lukewarm. Add about 1 cup of milk to egg/sugar mixture to dissolve sugar. Then add mixture to the rest of the milk in double boiler. Cook over low heat. It is important to use LOW heat. Cook until thick and it coats a spoon. Add vanilla after removed from heat. Chill and serve with whipped topping and a maraschino cherry. This was also served during the Christmas holiday. ALBERT SQUARES ~Submitted by Robyn, Auckland, New Zealand  2 cups flour ¾ cup sugar 2 teaspoons baking powder 1 cup currants 125g (4oz) butter 1 dessertspoon golden syrup 2 eggs essence to flavour 1/8 teaspoon salt milk to mix  Cream butter and sugar, add eggs one at a time, beat well, then add all other ingredients. Pour mixture into flat square sandwich tin. Bake 30 – 40 minutes in a moderate oven 180ºC (350ºF). Ice with a plain white icing and sprinkle with coconut. BANANA CAKE ~Submitted by Robyn, Auckland, New Zealand  125g (4oz) butter 175g (6oz) sugar 2 eggs 2 mashed bananas 1 teaspoon bicarb soda 2 tablespoons boiling milk 1 teaspoon baking powder 225g (8oz) flour  Cream butter and sugar, add eggs, mashed bananas, then bicarb soda dissolved in boiling milk. Lastly add flour and baking powder previously mixed. Bake in two greased sandwich tins for 20 minutes at 180ºC (350ºF). Fill with whipped cream and sliced bananas. PEANUT BROWNIES ~Submitted by Robyn, Auckland, New Zealand  1 egg 125g (4oz) butter 1 cup sugar 1 ½ cups flour 1 teaspoon baking powder 2 dessertspoons cocoa 1 cup peanuts ½ teaspoon salt  Beat butter and sugar to a cream, then add egg, flour, baking powder, salt, peanuts and cocoa. Make into balls and bake 180ºC (350ºF) 15 minutes. SPONGE ROLL  ~Submitted by Robyn, Auckland, New Zealand  3 eggs 125g (4oz) sugar 1/8 teaspoon salt 75g (3 oz) flour 1 teaspoon baking powder 25g (1oz) melted butter  Beat the eggs and salt, add sugar and beat until thick. Sift flour and baking powder and fold in lightly (do not beat). Add butter (boiling). Bake in greased sponge roll tin 8 – 10 minutes at 200ºC (400ºF). Turn out on a cloth or greaseproof paper sprinkled with icing sugar. Spread with jam or lemon honey and roll quickly. WAFFLES ~Submitted by Robyn, Auckland, New Zealand  Makes 7 or 8  8 oz flour 1 oz sugar 3 eggs, separated 2 oz butter, melted 3 level teaspoons baking powder ½ teaspoon salt 1 cup milk, or milk and cream  Method of mixing batter:  Separate the white of the eggs from the yolk. Sift the dry ingredients, gradually add the liquids (yolk of eggs and milk). Batter is stirred till the ingredients are just smooth. It should not be beaten. Add melted fat and stiffly beaten whites last. Pour mixture on to hot greased waffle cooker  TO SERVE: Spread with syrup, treacle, jam, honey, butter or whipped cream. APPLE OR FRUIT SPONGE PUDDING ~Submitted by Robyn, Auckland, New Zealand  Half fill pudding dish or pie-dish with stewed and sweetened fruit and keep hot.  SPONGE FOR TOP:  125g (4oz) butter 125g (4oz) sugar 1 egg 2 tablespoons milk 125g (4oz) flour 2 teaspoons baking powder  Cream butter and sugar, add egg and milk and beat well. Add sifted flour and baking powder and pour over hot fruit. Bake about ¾ hour at 190ºC (375ºF). Sprinkle with icing sugar and serve hot. CARAMEL DUMPLINGS ~Submitted by Robyn, Auckland, New Zealand  2 oz butter 1 egg 1 teaspoon baking soda 2 tablespoons golden syrup 4 oz brown sugar 2 cups flour 2 teaspoons baking powder ¼ teaspoon salt  Melt butter and golden syrup in pan (bring to boil). Sift dry ingredients together, add butter and syrup mixture, egg and mix all together with milk. Drop balls of dough into boiling syrup mixture. Cook gentle heat for 20 minutes.  SYRUP MIXTURE  Place in large saucepan: 3 cups water ½ cup sugar 1 tablespoon golden syrup. Bring to boil. APPLE PINWHEEL PUDDING ~Submitted by Robyn, Auckland, New Zealand  Serves 6  2 ½ cups flour 2 teaspoons baking powder 25g butter ¾ cup milk about 2 tablespoons raspberry jam 2 apples ½ cup chopped dates ¼ cup sultanas ½ teaspoon mixed spice ½ teaspoon cinnamon 1 ½ cups boiling water 3 tablespoons sugar 1 tablespoon butter  Sift flour and baking powder into a mixing bowl. Cut butter through until crumb-like. Mix to a firm dough with milk. Roll dough out on a lightly floured board to a rectangle 20cm x 30cm. Spread with jam. Peel and grate the apples. Spread apple, dates and sultanas over dough. Sprinkle with mixed spice and cinnamon. Roll up dough from long side. Cut into 2 cm wide slices. Arrange these slices in an ovenproof dish, allowing room to spread slightly.  Combine boiling water, sugar and butter. Pour this mixture over the apple rolls. Bake at 180ºC for about 40 minutes or until golden and well risen. Serve hot. RAISIN LOAF ~Submitted by Robyn, Auckland, New Zealand  1 cup milk 2 tablespoons golden syrup 2 cups flour 3 teaspoons baking powder pinch salt ¾ cup sugar 1 cup sticky raisins  Gently heat milk and syrup until mixed. Cool. Sift flour, baking powder and salt into bowl. Add sugar and raisins, mix well. Stir cool milk and syrup mixture into dry mixture to just combine. Turn into well greased 22cm loaf tin with greased paper lining on the bottom. Bake @ 180ºC for about 1 hour. Cool in tin 15 minutes before turning out onto wire rack to cool. Serve slice, plain or buttered. WEETBIX CAKE ~Submitted by Robyn, Auckland, New Zealand  6 weetbix 1 cup flour 1 cup coconut 6 oz melted butter sultanas (optional) ½ cup sugar 1 teaspoon baking powder 2 dessertspoons cocoa salt  Mix dry ingredients and melted butter. Put into a sponge roll tin and bake about 20 minutes at 250ºF. Ice when cooling. FRUIT CAKE ~Submitted by Robyn, Auckland, New Zealand  10 oz flour 10oz sugar 3 eggs 1 teaspoon baking powder 1 lb sultanas 1 teaspoon essence ½ lb butter  Method:  Cover sultanas with cold water and boil 5 minutes. Pour off water, cut butter into warm fruit. Beat eggs and sugar, add flour, baking powder and essence, then add fruit and butter mixture. Bake 1 ¾ hours moderate oven – (350ºF) CHICKEN ALMOND PUFF ~Submitted by Jean, OH This is an appetizer from Mom's old Hi-school Home Economics Cookbook. ! cup flour 1/2 cup butter 1/4 tsp salt 1 cup chicken stock 4 eggs 2/3 cp minced cooked chicken 2 tbs finely chopped toasted almonds 1/2 tsp Paprika Cook stock, butter and salt with flour, stirring all the while, until a ball forms. Add eggs, one at a time, beating well after each addition. Mix in chicken and 1/2 tsp paprika. Drop by teaspoons on greased sheet. Bake in a hot oven, 450*for 10 minutes Lower heat to 350* and finish baking for5 to 10 minutes longer or until puffed and golden brown I don't know quantity. Depends on size of spoon , I'd guess !! As you can see, this is simply a version of Cream Puffs. PARCHEESI ~Submitted by Jean, OH M-I-L's recipe, for 4-6  1/2 #Macaroni,  1/2 # ground beef 1 small minced green pepper 1/2 a medium onion, minced 1 can Tomato Soup, rinsed with a 1/4 cup water 1/2 cup sliced stuffed olives 1/2 # diced or shredded Cheddar cheese Salt and pepper to taste Cook beef, onion and pepper until meat changes color. Cook and drain macaroni. Mix Macaroni and meat mixture together with olives and cheese. Season to taste. Bake in oiled 9x9 casserole dish at 350* for 25 minutes. When I make this dish, I vary it by adding a bit of sugar, or Tabasco, or garlic. My kids were fond of this mixture, and often asked for it. POTATOES ROMANOFF ~Submitted by Jean, OH 5 cups diced cooked potatoes (I use boiled in the jacket potatoes) Combine: 1 cup sour cream 2 cups small cottage cheese 1/4 cup thinly sliced green onions Season to taste with salt, pepper and garlic powder. Fold in potatoes.  Put in buttered casserole. Top with shredded Cheddar if desired, amount to suit, thin, or thick. Bake at 350*for 40 minutes or until bubbling and golden brown. Sprinkle with paprika, after removing from oven. Paprika turns dark when heated. AUNT MAE'S DATE PUDDING ~Submitted by Jean, OH This is from a long-gone Aunt. 1/2 pound dates. cut up 1 tsp baking soda Put in bowl and pour 1 cup boiling water over. Let cool Mix in: 1 cup sugar 1 tbs butter 1 tsp vanilla 1 1/2 cups flour 1/2 tsp salt 1/4 cup minced walnuts or pecans Set aside. In saucepan, bring to a boil: 1 1/2 cups water 1 1/2 cups sugar ( part brown ) 1 tbs butter Boil 3 minutes and put in 9 inch sq. pan. Spoon date mixture over syrup. Bake at 350* for 40 minutes. AUNT ROSE'S CARAMEL ICING ~Submitted by Jean, OH 1/2 cup butter 1 cup packed dark brown sugar 1/4 tsp salt Bring to boil over low heat and cook 2 minutes, stirring constantly. Add 1/4 cup milk and let come to a full rolling boil, reduce heat to low, and cook for3 to 4 minutes, while stirring. Remove from heat and stir in 2 and1/2 cups Confectioner's sugar, and 1/2 tsp vanilla or to taste. Stir until thick Spread on cake. If too thick, thin with milk by teaspoons. 7 MINUTE FROSTING ~Submitted by Jean, OH An old frosting recipe. 2 egg whites 1/2 tsp Cream of Tartar 3/4 cup sugar 1/3 cup white Karo Syrup 2 Tbs water 1 tsp vanilla dash salt Boil sugar, syrup and water til it spins a good strong thread (see note). Whip egg whites and Cr of tartar until stiff, standing in strong peaks Slowly stream hot syrup into whites while beating , use mixer for this, until frosting stands in strong peaks. Add vanilla and beat a little more. This frosting forms a thin crust when cooled. (Note) To spin a thread, after the syrup has boiled a while and you can see that it is thickening, take a tbs and dip up some syrup. Tilt the spoon so the syrup runs off in a thin stream. Do this often while cooking and when the thread of syrup gets long and stretches out and hangs there, it has spun a thread. Be sure it is strong and then beat into egg white. Perhaps the first couple of times might not give a thick frosting but it was considered a test for a girl to be able to get a good strong syrup thread ) COPPER PENNIES ~Submitted by Jean, OH From my M-I-L 2 pounds Carrots, as evenly straight as you can get  Peel and slice into thin coins Cook in lightly salted water until tender but still firm. Drain well.  Finely chop 1 small onion and half a green pepper and mix with carrots  Dressing:  1 can tomato soup  1/2 cup sugar  1/2 cup vinegar  1/2 cup salad oil  Bring to a boil and pour over vegetables  Refrigerate 24 hours, stirring several times.  Now-a-days, I would use a freezer bag for marinating and storage !! EGGPLANT CASSEROLE ~Submitted by Jean, OH From my Mother I small eggplant, peel if preferred, and cut in small cubes Cook in lightly salted water until tender. Drain and set aside. 2 tbs chopped onion 1/4 cup butter, melted 2 eggs, beaten 1/2 cup saltine crumbs salt and pepper to taste 1/2 cup water Lightly mix all together and put in oiled Casserole. Bake in 350* oven until puffed and golden. MUSHROOM BUSINESS ~Submitted by Jean, OH From a S-I-L, a good cook 16 oz. sliced fresh mushrooms, can use a mixture 2 Tbs butter 6 slices buttered bread 1/2 cup each , chopped onion, celery, green pepper and Mayonnaise 3/4 tsp salt, 1/4 tsp pepper 2 eggs, beaten 1 1/2 cups milk 1 can mushroom soup 1/2 cup shredded Cheddar cheese Sauté mushrooms in 2 tbs butter. Drain. Combine with vegetables and seasonings. Cut 3 slices bread in dice and put in greased 2 qt casserole. Top with mushroom mixture and finish with 3 more slices diced bread. Mix beaten eggs and milk and pour over casserole. Let stand 1 hour, or to overnight. Spoon soup over top. Bake at 325* for 50 to 60 minutes. 10 minutes before done, sprinkle with cheese and allow to melt while finishing cooking. This casserole is very good !! SOUTHERN BAKED CORN  (6 servings) ~Submitted by Pat, Merritt Island, FL My mother attended some cooking classes at the Muskegon, Michigan Consolidated Gas company in the late '40's or early '50's and this was a winner. No matter where she took it, there was never any left and I have had the same experience over and over. I usually double or triple this recipe. 1/4 C chopped onion 1/4 C chopped green pepper 2 Tbs shortening  1 Tbs flour 1 tsp salt 1/8/ tsp pepper  3/4 C milk 1 egg beaten  1 lb can corn niblets (drained) 1/2 C buttered bread crumbs Cook onion and green pepper in shortening until soft. Add flour and seasoning and mix well. Add milk to beaten egg and add to onion mixture. Add corn and mix well. Put in buttered 2 qt. casserole. Spread with buttered bread crumbs. Bake in cold 300 degree oven for 45 minutes. BACON ROLLS ~Submitted by Pat, Minden, NV 2 to 2-1/2 pounds round steak, run through tenderizer 1/2 pound bacon 3 (10 oz.) cans Franco American gravy Salt and pepper Flour Vegetable oil Cut steak into strips, about 5 inches long and 2-1/2 inches wide. Cut strips of bacon to same length as steak strips. Place one strip of bacon on each piece of steak and roll jelly-roll style. Secure with turkey nails or string. Salt and pepper to taste, and roll in flour. In large, oven-proof skillet, brown rolls in oil. Drain oil and add gravy plus one can water to pan. Cover and bake in pre-heated oven at 350° for 2-1/2 hours. (Can be cooked in a crockpot on LOW for 8 hours). MACARONI & CHEESE ~Submitted by Pat, Minden, NV All these recipes were given to me from my mom, who has been with God for the last eight years. They are all written on notepad paper. She never really used a recipe, just put ingredients together...the recipes are written just like she cooked but I will try to put them in recipe form. White sauce: 2 tablespoons butter 2 tablespoons flour (seasoned with salt & pepper to taste) 1 cup milk Melt butter, stir in flour until smooth. Slowly add milk and cook until thickened, stirring constantly. 1 cup macaroni 1 lb. Cheddar Cheese or Tillamook Cheese Cook macaroni until tender. Empty into colander and wash with hot water. Put in buttered casserole. Mix in about 3/4 cheddar cheese. Mix in white sauce. Bake about 1 hour at 350°. (Macaroni may need salt if there was not enough in water when cooked. Put remainder of cheese on top of macaroni (cheese should be cut in thin slices). RICH RAISIN OAT COOKIES ~Submitted by Pat, Minden, NV 1 cup sifted all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 6 teaspoons cocoa 1-1/4 cups butter or margarine 1 teaspoon vanilla 1-1/2 cups sugar 1/4 cup water 1 egg 3 cups uncooked rolled oats 1 cup dark seedless raisins (you can substitute semi sweet chocolate chips for raisins) Sift flour, soda, salt and cocoa together. Cream butter with vanilla until softened. Add sugar gradually, beating until fluffy. Add egg and beat thoroughly. Alternately add dry ingredients with water, mixing until blended after each addition. Add oats gradually, stirring will. Mix in raisins (or chocolate chips). Drop by teaspoons 2 inches apart. Bake at 350° for 12 minutes. Allow cookies to cool slightly on baking sheets then remove to wire racks to cool. DEVILS FOOD CAKE ~Submitted by Pat, Minden, NV 1 cube butter 2 cups brown sugar (firmly packed) 2 eggs 1/2 cup sour milk (2 teaspoons vinegar in sweet milk) 3 squares melted bitter chocolate  2 teaspoons vanilla  2 cups sifted cake flour 1 cup boiling water 2 teaspoons soda Cream butter and brown sugar. Break egg into mixture, beat will. Add sour milk, mix well. Add melted bitter chocolate and vanilla. Mix well. Add sifted cake flour gradually. Mix well after each addition. Pour boiling water into soda. Pour a little at a time and mix into cake batter (very thin). Bake in 350° oven 20 to 30 minutes, a little longer is using a 13 x 9 inch pan. CHOCOLATE CHIP FROSTING ~Submitted by Pat, Minden, NV 1 small package chocolate chips  1 cup sifted powdered sugar 1/3 cup evaporated milk Melt chocolate chips in top of double boiler. Alternately add sifted powdered sugar with evaporated milk. Beat after each addition. Begin and end with sugar. WINE CAKE ~Submitted by Pat, Minden, NV 1 package yellow cake mix 1 package instant vanilla pudding (or lemon) 4 whole eggs 3/4 cup oil 3/4 cup Sherry wine 1 teaspoon nutmeg Beat eggs until frothy and thick. Add balance of ingredients and beat on high speed for 5 minutes. Grease and flour tube type pan. Bake at 350° for approximately 50 minutes. Powdered sugar may be sprinkled on top or you may frost it. Good with 1 cup powdered sugar mixed with 1/4 cup Sherry wine, pour on cake while hot. CHOCOLATE SUNDAE PUDDING ~Submitted by Pat, Minden, NV Cake: 1 cup cake flour 2 teaspoons baking powder 1/2 teaspoon salt 2 heaping tablespoons ground chocolate 2/3 cup sugar 1/2 cup milk 1/2 cup chopped walnuts 1 teaspoon vanilla 2 tablespoons melted butter Sift together flour, baking powder, salt, ground chocolate, and sugar. Add milk, chopped walnuts vanilla, and butter. Blend all well. Pour into greased 8 x 8 x 2 inch pan, spread evenly. Topping: 1/4 cup white sugar 1/2 cup brown sugar 3 heaping tablespoons ground chocolate 1 teaspoon vanilla 1/4 teaspoon salt Spread over cake mixture. Pour 1 cup boiling water over all (do not mix or stir) Bake at 350° for 45 minutes. BUTTER COOKIES ~Submitted by Pat, Minden, NV 1/2 lb. butter 2 cups flour 1/2 cup sugar 1 teaspoon vanilla Cream butter, add sugar and cream well. Add sifted flour (small amounts at a time) and vanilla. Make balls (size of walnuts), press flat. Bake at 350° for 12 to 15 minutes. A deep dent and jelly added is also good (before baking). MA'S GERMAN POTATO SALAD ~Submitted by Pam H., Swanton, OH This one came through Ellis Island with Bill's grandmother, Mary Liner Morman. Bill titled it this way because his mother called it that when she finally wrote it down after 50 years of preparing it. (While she was always Grandma Morman to her 28 grandchildren, she was “Ma” to her own nine children.) Bill added steps to the directions because Ma just sort of assumed anybody with a spoon in their hand would know what to do with this stuff. We know better, don't we?! 15 potatoes, peeled - boiled - chopped 4 pieces celery - diced 1 large onion - minced 1 cup parsley flakes 1 pound bacon 6 beaten eggs 1 cup sugar 2 teaspoons dry mustard 1 teaspoon salt (Pam thinks the bacon has enough salt without adding more!) 1/2 teaspoon onion salt (or powder) 1/2 teaspoon garlic salt (or powder) 3/4 cup cider vinegar diluted with 3/4 cup water  Peel and prepare the potatoes to boil. Start them on the stove while doing the rest .In the largest skillet you've got, cut the bacon into small pieces and begin to slowly fry it. Chop the celery and onion into a large mixing bowl. ( You're gonna need a biggie!) Add the dry ingredients to the well-beaten eggs along with the vinegar/water solution. The bacon should be crisp about the time the potatoes are done if you have the fire high under the potatoes and low under the bacon. Drain the potatoes and chop them in with the celery and onions. Add the parsley flakes. I cover the mixing bowl with a cookie sheet to conserve as much heat as possible. Pour the egg/etc. mixture into the crisply fried bacon, which you did not drain, and cook stirring constantly until it thickens. Pour this thickened mixture over the potatoes/celery/onions and thoroughly mix everything together. Serve warm and refrigerate the leftovers (if there are any). One of the nice things about this stuff is that it doesn't spoil as quickly as conventional potato salad because there's no mayo or other raw egg mixture in it. MARTHA'S BEEF STEW ~Submitted by Pam H., Swanton, OH  This recipe is amended slightly from Pam’s mother Martha's original; but Pam listened to her sister Penny's ideas on making improvements. You'll notice the lack of definite quantities, this is a make it up as you go recipe. Good luck.  beef (you can buy stew beef, but I prefer to buy an inexpensive roast and cut it into bite size pieces. celery-couple of stalks onion-one or two, depending on your taste for onions carrots-three or four potatoes-four, give or take a couple.  oil-probably just a Tablespoon or two (or butter or margarine, whichever you prefer). water-amount depends on how much stew you want beef bouillon cubes-1 or 2 Worcestershire sauce-couple of squirts salt & pepper to taste flour-probably a cup or so depending on the amount of meat used. paprika-the better you like it, the more you use!  The chef needs to cut the meat and vegetables. Martha and Pam prefer bite size pieces (small) and Bill prefers larger pieces. You cut the beef into the size you prefer, which won't affect the taste, just the eating. Add salt and pepper and paprika, to flour, mix thoroughly. Roll the cut meat in the flour, shake off excess. Brown floured meat and onions in the oil. Pam uses the same pan for browning and cooking. Add some water, just covering the meat, and cook until meat is almost tender, about 20 minutes. This is the time to add the bouillon cubes and Worcestershire sauce and celery. Stir thoroughly every time you add something to the pot, and in between times, too. Add chopped carrots (with more water) and cook about 30 minutes, until carrots are almost done. Add potatoes (with more water) and cook until potatoes are done. If stew is too thin for you, thicken with cornstarch or flour. Serve to your salivating guests. If you would like dumplings with the stew, follow the directions on the Bisquick package. MARTHA'S BROWN SUGAR CHEWS ~Submitted by Pam H., Swanton, OH  Martha Edwards developed this recipe which has sustained many grandchildren and others on long trips to Bob's Lake and other places.  Stir together: 1 egg,  1 cup brown sugar, and  1 teaspoon vanilla.  Add 1/2 cup flour,  1/2 teaspoon salt (really!),  1/4 teaspoon baking soda, and  1 cup chopped nuts.  Bake at 3500 F. in a greased pan for 18 to 20 minutes. Cool and cut into squares for the trip. They will travel better if layered between waxed paper. MARTHA'S EGG NOODLES ~Submitted by Pam H., Swanton, OH  Martha's noodles have been a treat for the family for ages. No one else's noodles would do, especially during the holidays, but now that she’s gone, her daughter Cass does her mother proud with her rendition of them. This was another of Martha's make it as you go recipes, so you'll have to experiment with it until it's the way you like it.  Eggs, salt and flour are the only ingredients. The quantities depend on how many noodles you want to make.  First, you have to have broth. Chicken broth or beef broth will do. Pam prefers to make her own broth, but Martha sometimes used College Inn (which is much too salty for Pam).  Start the broth cooking if you're making your own.  Then break 6 eggs into a bowl and add enough salt for the eggs. Add enough flour to make the dough firm enough to roll out on a floured board. Be careful not to add too much flour, just enough to handle the dough.  Roll the dough (you can roll out three or four sheets from a batch, if you desire) into a thin sheet which you then roll up (like a strudel). You can use a little bit of flour on sheets of dough when rolling up, so they do not stick. Do this with all the sheets of dough.  Cut the rolled dough into thin, medium, or thick noodles, which ever you like best, and then unroll the noodles and place them on a floured board ( Pam just throws them on the floured countertop!).  When the broth is boiling, drop the noodles into the broth, one or two at a time, stirring so each noodle is immediately covered with broth. Cook until done, about ten to fifteen minutes, do not overcook because they become tough.  To make lots and lots of noodles, use more eggs (and salt and flour accordingly), to make fewer noodles, use fewer eggs (and salt and flour). MARTHA'S SWISS STEAK ~Submitted by Pam H., Swanton, OH  Ingredient portions in this, another of Martha's "make it up as you go recipes, vary according as to quantity desired. Swiss steak oil onions mushrooms paprika sour cream  Cut steak into pieces (size is your preference. Pam prefers large, bite size pieces, Bill prefers them a bit larger). Using a meat mallet, pound the pieces, making them a bit flatter than they started. Roll them in flour (with salt and pepper added), then brown them in the oil.  Brown them quickly, over a high heat, but don't let them crisp.  Put the browned pieces into a roasting pan. In the skillet (the one you used to brown the meat), make gravy, mixing the chopped onion, mushrooms, sour cream, and lots and lots of paprika.  Stir ingredients all around, mixing the "brownings" with everything else.  Pour warm gravy over meat and bake for an hour or so (depending on quantity) at 350 F.  Our family serves the Swiss steak over mashed potatoes with peas and/or corn as side dishes. OYSTER PIE ~Submitted by Carol N., NY State These are all recipes made by my mother, gleaned from the family cookbook, "Take a Pound of Butter and a Pint of Heavy Cream". 1 quart oysters 2 cups cracker meal 1 cup dry bread crumbs 3/4 cup melted butter 1/4 cup cream Salt Pepper Mix crumbs, cracker meal and butter. Layer 1/3 crumbs in a baking dish. Cover with a layer of 1/2 oysters. Salt and Pepper. Pour half of the cream over all. Repeat using 1/3 crumbs, rest of oysters and cream. Salt and pepper. Layer remaining 1/3 crumbs on top. Bake a 375° for 25 to 30 minutes.  BAKED BEANS ~Submitted by Carol N., NY State 1 pound dried beans 1/4 pound salt pork, sliced or in a chunk 1 onion, sliced 1 clove garlic, sliced 1/4 cup molasses 1 teaspoon dry mustard 1/2 teaspoon ground ginger salt sugar Soak beans overnight. In morning, drain, cover with fresh water (add 1/2 teaspoon baking soda, if your water is hard). Add salt pork. Boil one hour. Drain. Cover with fresh water and add onion and garlic. Simmer several hours until tender (beans will mash if pressed with spoon). Drain off enough liquid so that remainder is like a thick chowder. Remove salt pork and save. Add molasses, mustard and ginger to bean mixture. Add salt and sugar to taste. Put in casserole and place salt pork on top. Bake one to two hours until set, at 350° WILD DUCKS ~Submitted by Carol N., NY State 1 duck about 1 quart crumbled bread 2 green peppers 1 medium onion 1/2 teaspoon salt 1 small chunk of butter hot milk to moisten 1 cup orange juice, plus Chop onions and green peppers. Mix with bread crumbs, salt, butter and milk. Stuff duck. Roast 1 hour uncovered, at 325°. Add a cup of orange juice. Baste every 20 minutes, adding juice or water as needed to keep from drying out, for 3 hours or more.  MAPLE BUTTER ~Submitted by Carol N., NY State 1 cup maple syrup 3/4 cup butter Boil maple syrup to soft ball (238°) stage. Add butter. Cool to lukewarm and beat with electric mixer until thick. Pack in plastic containers and freeze. (I quadruple this for Christmas gifts. No one ever keeps it long enough that it has to be frozen.) MOMMY'S LEMON POUND CAKE ~Submitted by Carol N., NY State 1 package yellow cake mix 3 small packages instant lemon pudding 4 eggs 3/4 cup water 1/2 cup salad oil 2 cups powdered sugar 1/3 cup lemon juice  Beat eggs five minutes. Add cake mix, pudding mix, water and oil. Beat at medium speed 10 minutes. Pour into ungreased bundt or tube pan. Bake at 350° for 50 minutes. Remove from pan while hot. Pick with a two tine fork. Spread with glaze made of powdered sugar and lemon juice.  SOUR CREAM PIE ~Submitted by Carol N., NY State 2 egg yolks 1 whole egg 1 1/2 teaspoon flour 3/4 cup sugar 1/2 teaspoon salt 3 teaspoons cinnamon 3/4 teaspoon cloves 1 1/2 cups sour cream 1 cup seedless raisins Meringue: 2 egg whites 1/4 teaspoon cream of tartar 1/4 cup sugar 1 unbaked pie crust Beat egg yolks and whole egg until fluffy. Mix and blend in flour, sugar, salt, cinnamon, and cloves. Fold in sour cream and seedless raisins. Pour into pastry lined pan. Bake 30 minutes at 350°. Spread with meringue made from beaten egg whites, cream of tartar and sugar (added gradually). Bake 20 - 30 minutes more until meringue is nicely browned.  MOM'S "FISHEYE" TAPIOCA ~Submitted by Carol N., NY State 1/2 cup pearl tapioca 4 cups milk dash salt 3/4 cup sugar, separated 2 eggs, separated 1 teaspoon vanilla Soak tapioca in 1 cup milk in refrigerator overnight. Add remaining 3 cups of milk and 1/2 cup plus 2 tablespoons of sugar and salt. Heat to boiling in saucepan. stirring constantly. Simmer five minutes; carefully add egg yolks. Simmer on very low heat for another minute. Do not overcook. Beat egg whites until stiff with remaining two tablespoons of sugar. Fold into hot tapioca pudding.  OATMEAL CAKE ~Submitted by Luanne, FL A very favorite dessert that makes your mouth water while baking. It is very moist and will last a couple of days when covered. That sentence is a joke if you have a family. INGREDIENTS 1 1/2 cups boiling water  1 cup rolled oats  1/2 cup butter  1 cup packed brown sugar  1 cup white sugar  2 eggs  1 1/2 cups all-purpose flour  1 teaspoon baking soda  1 teaspoon ground cinnamon  1 teaspoon ground nutmeg  1/2 teaspoon salt Frosting:  1/4 cup packed brown sugar  1/2 cup white sugar  1 cup flaked coconut  6 tablespoons butter, melted  1/4 teaspoon vanilla extract  1/4 cup cream ( evaporated milk will do)  DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.  In a small bowl, pour boiling water over oats. Mix well, and cool.  In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.  Bake for 35 minutes.  While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned. CHILI - CORNBREAD CASSEROLE ~Submitted by Luanne, FL 2 cups of chili with beans 1/2 cup water  1/2 cup cheddar cheese  1/4 tsp. Crushed red pepper flakes  1/2 cup chopped onion. 1 pkg of Jiffy corn muffin mix 1/2 tsp of chili powder 1/2 tsp cumin 1/2 cup cheddar cheese Heat oven to 400º  Spray 7 x 11 inch (2-qt) baking dish with Pam or whatever.  Spoon chili into dish adding the 1/2 cup of water. Add cheese and onion. In medium bowl, prepare jiffy mix as directed on pkg, adding chili powder, cumin and cheese. Mix until just blended. Drop by spoonfuls over beans.  Bake at 400º for 25 to 30 minutes or until corn bread is deep golden brownish & chili is bubbly WILTED LETTUCE WITH DRESSING ~Submitted by Luanne, FL 6 slices bacon 1 beaten egg 1/4 cup green onion 2 tbsp. sugar 1 tsp. salt 1/3 cup vinegar 2 tbsp. water Fry bacon and remove. Add onions to grease. Fry and remove pan from heat. Add rest of ingredients and cook until thickened. Add bacon. Pour over leaf lettuce.  GREEN BEANS, HAM, AND POTATOES ~Submitted by Luanne, FL 2 pounds fresh green beans, rinsed and trimmed  1 large onion, chopped  3 ham hocks  1 1/2 pounds new potatoes, quartered  1 teaspoon garlic powder  1 teaspoon onion powder  ground black pepper to taste  Place ham hocks in Dutch oven or large stew pan and cover with water, cook on High until simmering. Reduce heat to Low, and cook for at least an hour. Add beans and onion, bring back to a boil and then put on medium heat for another hour. You might need to add more water at this point. Add potatoes, and cook for another 45 minutes. Remove ham hocks from pan, remove meat from bones. Chop or shred meat, and return to pan. Season with garlic and onion powder. Cook until potatoes are done, then adjust seasoning to taste. To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.  CINNAMON SAUCE ~Submitted by Luanne, FL This was always a favorite growing up and I make it whenever I fix bread pudding. This is an easy sauce to make, and it tastes great on so many desserts. Make it to go with a pound cake, bread pudding, gingerbread, or other dessert. INGREDIENTS: 3/4 cup granulated sugar 5 teaspoons cornstarch 1 heaping TBS cinnamon Dash salt 1 1/2 cups boiling water 1 tablespoon butter PREPARATION: In a saucepan, combine the granulated sugar, cornstarch, salt and cinnamon. Add boiling water and cook, stirring constantly, until mixture is thick . GINGERED NAPA CABBAGE AND MANDARIN SALAD ~Submitted by Larry Holmes, Toronto, Canada 3 cups shredded Napa cabbage 1 cup Clementine or mandarin orange sections*, cut in half lengthwise  4 green onions, thinly sliced 2 tablespoons shredded fresh gingerroot 1/3 cup Italian dressing 2 tablespoons tossed almond slices or sesame seeds In salad bowl, combine Napa lettuce, orange sections, green onions, and gingerroot; toss well. Pour dressing over lettuce mixture; toss well. Sprinkle with almonds or sesame seeds. Serve immediately. Makes 4 servings *From 2 fresh clementine or mandarin oranges or 1 can (10 ounces) mandarin sections, drained. Source: From Mom with Love, Kay Spicer MOM’S MEATLOAF ~Submitted by Larry Holmes, Toronto, Canada 1 1/2 pounds ground beef 1/3 cup fine cracker or brad crumbs 1 onion, minced 1 stalk celery, minced 1 clove garlic, minced (optional) 2/3 cup evaporated or regular milk 2 tablespoons tomato paste 1/2 teaspoon Dijon-style mustard 1 egg lightly beaten 1 teaspoon salt 1/4 teaspoon freshly ground black pepper In mixing bowl, combine beef, crumbs, onion, celery, garlic, milk, tomato paste, and mustard. Mix well with a fork, breaking meat into small pieces, until well blended. Stir in egg, salt and pepper; mix until well blended. Pack in to an 8 1/2x4 1/2-inch loaf pan; smooth top. Or shape mixture into a mound on a lightly buttered or nonstick baking pan if you like the browned crusty surface of meatloaf. Bake in 350-degree oven for 45 to 50 minutes or until meat is no longer pink. Allow to set for 10 minutes before serving. To store: Wrap leftover meatloaf in plastic wrap. refrigerate for up to 3 days; freeze for up to 6 weeks. Makes 6 servings. Source: From Mom with Love, Kay Spicer BEST BRAN MUFFINS ~Submitted by Larry Holmes, Toronto, Canada 1 cup natural bran or 100% bran cereal 1 cup milk 1 egg 1/4 cup melted butter or margarine 1 teaspoon vanilla 1 cup all-purpose flour 1 tablespoon baking powder 1/2 cup firmly packed brown sugar 1 teaspoon cinnamon ½ teaspoon salt In bowl, combine bran and milk; let stand for 10 minutes. Add egg, butter and vanilla;; beat well. In mixing bowl, combine flour and baking powder. Stir in brown sugar, cinnamon and salt. Make a well in dry ingredients; add the liquid mixture all at once. Quickly stir only until combined.  Spoon batter into buttered or paper-pined cups, filling each 2/3 full. Bake in 400-degree oven for 20 minutes or until browned. Makes 12 muffins. Variations: Date Bran Muffins: Stir 3/4 cup coarsely chopped dates into bran mixture. Fruit and Nut Bran Muffins: Stir about 1/4 cup each of chopped raisins and chopped nuts into bran mixture. Raisin Bran Muffins: Stir 1 cup raisins into bran mixture. Source: From Mom with Love: Kay Spicer BERTHA'S APPLE BUTTER ~Submitted by Shirley, WA State All these were given to me when I got married to Buck and I still haven’t found any recipes better than these. Hope they work for you, Shirley. Soak peeled apples in 2 qt water and 2 Tbl. salt. When all peeled, drain well but do not rinse. Grind the slices and measure the pulp and juices. You should have 2 qts. Combine with 2 qts of sweet cider. Place in a large stainless or enamel roaster and center in the oven. Let simmer at 350°F until cooked down about half way. (Note: Before you start to cook in oven, stand wooden spoon handle in center to measure. Mark it with a pencil and remove. Now divide the measured spoon by half and mark it again. This will tell you when you have cook it down ½ way. Chop stick will work too)  The mixture will be thickened and mushy. It will take 3 to 3 ½ hours. Combine 3 ½ to 4 c. sugar or part Splenda with 2 tsp. cinnamon, ½ tsp. cloves and ½ tsp. allspice. Add to sauce and return to oven. Let simmer 1 ½ to 2 hours more. Stir every half hour . Test for doneness as follows: Pour a small quantity on a cold plate. If not ring of liquid separates around edges, the Apple Butter is done. Pour in sterilized jars with hot lids and rings. Make about 4 pts. Bertha was my mother in law. A very good cook. BERTHA'S CARROT BREAD ~Submitted by Shirley, WA State Bakes 350°F. 1 Hour bake time 3 eggs 1 c. canola oil 2 c. sugar 2 c. firmly packed grated carrots 1 c. broken nuts (walnut and pecans) 3 tsp. vanilla 8 oz of crushed pineapple with juice 3 c. flour 1 tsp. salt 1 tsp. soda 3 tsp. cinnamon  Beat eggs, sugar and oil together. Beat in carrots, nuts, vanilla and pineapple. Mix flour, salt, soda and cinnamon. Mix well. Stir into carrot mix gently. Pour into greased and flour pans.  Makes 2 loaves.  Bake 350°F and bake for 1 hour approx. Turn out on rack to cool. BERTHA'S DIVINITY (1955) ~Submitted by Shirley, WA State  3c. sugar ½ c. light corn syrup 1 c. water 2 eggs white, beaten to peaks ½ c. broken nut meats (walnut or pecans) ½ c. chopped candied cherries ½ tsp. vanilla Combine the sugar, corn syrup, and water in a heavy saucepan. Heat till thermometer reaches 260°F. Wash the sides down with a pastry brush. Pour syrup in a thin stream into the beaten egg white. Beat constantly with a standing mixer or in a pinch a portable one. When mixture stands in peaks . Add the rest , folding in well. Place in a lined 8x8 butter pan. Cut into squares. BERTHA'S SWEET DILL PICKLES ~Submitted by Shirley, WA State Take one gallon of dill pickles. Slice in to slices the long ways. Put into large stainless cooking pot. (I use my big bowl) Add about 40 cloves of sliced garlic. Stir in box of pickling spices. Add 5 lb. white sugar.  Stir for 2 days. Pack in the washed pickle jars with the juice and refrigerate. I add 2 Tbl. dill weed to the above to get a nice dill flavor too. PEANUT BUTTER & JELLY BUNS - 1963 ~Submitted by Patricia, Charlevoix, MI 1/2 cup milk 1/2 cup sugar 1 1/2 tsp salt 1/4 cup margarine 2 pkgs dry yeast 1/2 cup warm water 2 eggs beaten 4 1/2 cup unsifted flour 3/4 cup peanut butter 6 tbs margarine softened 3/4 cup strawberry jelly, jam or preserves. Scald milk, stir in sugar, salt, 1/4 cup margarine. Cool to lukewarm. Dissolve yeast in warm water. Add milk mixture, eggs, half the flour and beat until smooth. Mix in enough flour to make a soft dough. On lightly floured board, knead until smooth and elastic, about 8 min. Place dough in greased bowl, turning to grease top. Cover and let rise in warm draft-free place until doubled, about 1 hour. Punch down. On floured board divide dough in half. Roll half the dough into 16x12 oblong and spread with mixture of peanut butter and 6 tbs of margarine that has been blended until smooth. Spread half the strawberry jelly on top of the peanut butter and roll up from 12" side. Seal seams. Cut 12 one inch slices and place in greased 9" square pan, cut side up. Repeat with rest of dough and filling. Cover and let rise in warm draft free place until doubles. About 1 hour. Bake at 375 deg for 20-25 minutes. CORN PIE ~Submitted by Patricia, Charlevoix, MI 1 qt grated corn 1/2 cup chopped celery 1 tbs chopped parsley 2 hard cooked eggs, chopped 1/4 cup melted butter or margarine salt and pepper to taste milk as needed Stir together the first 6 ingredients and pour into a 9-inch unbaked pastry shell. Add just enough milk to fill shell and blend in gently. Place second rolled out pastry on top. Seal and flute edges and prick top crust generously with fork. Bake in preheated 425 deg oven for 10 minutes. Reduce heat to 375 deg and bake 50 minutes longer. If available make accompanying broth by heating 1 cup of milk with 1/4 cup of the same mix used for the pie.  This was my grandmother's recipe. Born and raised in Massachusetts, this is definitely an old time New England recipe. If a grater isn't available, one could use corn cut off the cob. CHERRY FLUFF ~Submitted by Patricia, Charlevoix, MI 2 cups graham crackers 1/3 cup melted butter 1-8 oz pkg cream cheese 1 cup sugar 1 tbs milk 1/2 cup chopped nuts 1 sm ctn Cool Whip 1 can cherry pie filling Mix graham crackers and butter together and pack in the bottom of a 12x8x2" glass baking dish. Beat together cream cheese, sugar and milk and spread over graham cracker crust. Sprinkle with chopped nuts and spread Cool Whip over nuts. Refrigerate for 1/2 hour, remove and spread cherry pie filling over top. Refrigerate 24 hours before serving. COUNTRY STEAK AND GRAVY ~Submitted by Patricia, Charlevoix, MI 2 lbs beef round steak cut into serving pieces 1 tsp salt 1/4 tsp pepper 1 egg beaten with 2 tbs water 1 cup finely crushed corn flakes 1 tsp chili powder 1 sm green pepper 1/4 cup Wesson oil 1 medium onion, sliced 1 8 oz can Hunts Tomato Sauce 3/4 cup water Trim fat off steak, pound with mallet or edge of saucer. Sprinkle with salt and pepper. Dip into egg, then into corn flakes mixed with chili powder. Heat Wesson oil in large skillet and brown meat on both sides. Add onion and green pepper. Pour in Hunts Tomato Sauce and water. Cover and simmer 1 to 1 1/4 hours or until tender. BLANQUETTE DE VEAU A L'ANCIENNE (Traditional Creamy Veal Stew) ~Submitted by Jessica, Corfu, Greece This recipe is the exact same recipe as my Belgian grandmother wrote down for me 30 years ago in French (except for the amounts of which she wrote "handfulls" and "a few" and "some"!) My mother used to, and now I, make it on special occasions. It is VERY good. [my mother really didn't like to cook, but my grandmother did, so the recipes I have are my gran's recipes. my mother still always asks ME to make her favorites that HER mother used to make!] 1,5 kg (3lb 4oz) boneless veal shoulder cut in to 1 1/2 inch cubes 2 onions (1 spiced with 3 cloves), 2 carrots and 1 leek 1 sprig of thyme, 1 bay leaf 500 g (1lb) button mushrooms 200 g (7oz) small white onions 100 g (3.5oz) butter 60 g (2 oz) flour 2 tablespoons crème fraîche (heavy cream) 20 cl (6.5 fl. oz) dry white wine A drizzle of lemon juice Pinch of sugar, pinch of salt and a pinch of pepper - Peel the carrots and the two onions and wash the leek. Cut the vegetables into large chunks. Put the veal in large pot of cold, salted water. Bring to the boil, then skim the liquid. - Add cut vegetables, wine, thyme and bay leaf to meat and leave to simmer for 1 hour 20 min. (the cooked veal should be very tender). - Clean and quarter the mushrooms. Melt a knob of butter (approx. 14g / 1/2 oz) in a frying pan. Gently brown the mushrooms and add lemon juice. Cover and leave to cook over a gentle heat for 10min. Finally, season with salt and pepper. - Peel small white onions (see hint below). In a second frying pan, melt another knob of butter. Fry the onions with the sugar and a teaspoon of water for 15 min and then season with salt and pepper. - Remove the meat from the pan. Drain stock and put 1l (2 pints) aside. Melt the remaining butter in a pan and gradually add flour while mixing with a wooden spoon. Leave to cook for 3 min then, little by little, add the reserved stock. Leave to simmer for 15min, then add cream and season. - Put the meat back into the saucepan. Add mushrooms and onions. Pour over sauce and gently heat through. Check seasoning and serve accompanied with plain white rice.  Serves 6 / Preparation: 40 min, Cooking time: 1 hour 50min Soaking the onions in a bowl of water for 30min makes them easier to peal. (This Recipe prepared by Chef David Lemée, as seen in the magazine Cuisinier March 2000) APRICOT CLAFOUTIS ~Submitted by Jessica, Corfu, Greece 4 large eggs 1/2 cup sugar Pinch of salt 1/3 cup all purpose flour 1 cup milk 1/4 cup (1/2 stick) butter, melted 1 teaspoon vanilla extract 1 teaspoon grated fresh ginger 1 teaspoon grated orange peel 1lb + fresh firm apricots - about 10 apricots, pitted and cut in half  apricot jam Powdered sugar Preheat oven to 325°F. Generously butter 9-inch-diameter deep-dish glass pie plate. Beat eggs, 1/2 cup sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla, fresh grated ginger and orange peel and whisk until smooth. Arrange apricots in bottom of prepared plate, and dab lightly with small dollops of apricot jam. Pour custard over apricots. Bake until clafoutis is set in center and golden on top, about 55 minutes. Sprinkle with powdered sugar. Serves 6. (You may also use a large can of apricots, make sure there are no pits. If you use canned apricots DON'T use too much jam! The texture of the fruit after it's cooked will be mushier than if you use fresh ones, so it won't hold as well or look as nice. Powdered ginger can also be used though the taste won't be as tart.)  NO MEAT MEAT TACO SALAD ~Submitted by Kim D., Pflugerville, TX Quite a few months ago I entered this into a recipe contest with Taste of Home Cooking for 2 and got a call today that it won second place!!!!! How’s that for “Just like Mom used to Make”? This is MY comfort food from my mom…she’s made this for me more times than I can count and anytime I need a potluck dish this is what I bring! Taco Salad: 3 cups shredded lettuce 1 lb Red Kidney Beans (drained) 12 cherry Tomatoes (halved) 1/2 Cup sliced olives (small can)  Dressing: 2 Mashed Avocado's or 1 cup frozen Guacamole 1/2 Cup Sour Cream 2 TBSP Italian Dressing (Liquid) 3/4 tsp Chili Powder 1/2 tsp Salt  1/2 tsp Pepper 2 TBSP Chipped Green Onions 4 TBSP Chopped Green Pepper  Topping: 1/2 Cup Shredded Cheddar Cheese (or as much as needed) 1/2 Cup Crushed Corn Chips ( or as much as needed) Combine all the dressing ingredients and mix with lettuce, beans, tomatoes and olives. Sprinkle cheese and crushed chips on top.  PARTY PUNCH  ~Submitted by Jerriann K., Carrizo Springs, TX Please visit my web site: Get A Candle Biz Fan the flame of opportunity! It is almost Prom time around here, thought I would post this recipe for punch. All the Moms made this punch when I was growing up. It was served at every function from baby shower to wake and every occasion in between. Our Moms would color coordinate it to the season or theme of the party! Brings back many fond memories. 1 lg. Frozen orange juice 1 lg. Frozen lemonade 1 lg. Can pineapple juice 2 pkgs. Strawberry Kool-Aid 1 lg. Pkg. Strawberry Jell-O 2 c. Sugar 2 qts. Ginger ale Dissolve Jell-O and sugar in 2 cups boiling water. Stir until all is dissolved. Add rest of ingredients except for ginger ale.  Add 1 gallon and 6 cups water.  Stir well.  Freeze in gallon jugs (will need 2 or 3) (or pitchers, or coffee cans, or soup cans) for 8 hours or overnight.  Place in punch bowl and pour ginger ale on top, mashing frozen punch to form slush. To change color of punch to match the party theme, use different color Jell-O and Kool-Aid!  I remember Mom using coffee cans because it was easy to get the frozen punch out. She would run hot water around the can to get it to release when she forgot to set it out a little ahead of time. If it was going to be a long affair, soup cans were filled with the punch mixture and frozen. Then as the affair wore on, the soup cans were used to replenish the punch bowl. No ice needed!  Mom is now 87, so this gives you some idea how old long this recipe has been around. MOM'S BREAD PUDDING ~Submitted by Lucy Wellhausen, Kirtland, OH Owner of OhioHoney.com When we were kids, we lived on this!!! Enjoy!  Preheat oven to 350º F. 6-7 slices of day-old bread ½ cup of butter, melted ¾ cup of raisins 4 beaten eggs 2 cups of milk (Mom used WHOLE milk, but any is ok) 2 teaspoons of cinnamon 1 cup granulated sugar 2 teaspoons of Vanilla Cut or break bread into 1-2 inch pieces. (They don’t have to be perfect) Place in Pyrex baking dish. Drizzle melted butter over bread pieces. Toss in the raisins. In a separate bowl, mix up the eggs, milk, sugar, cinnamon and vanilla. Beat until well mixed and pour over the bread. You will need to mash down with a fork until the bread is covered and soaking up the egg-mix. Place in preheated oven for 40-45 minutes, or until the top springs back when lightly tapped.  This is delicious and can be topped with peaches or other fruit – fresh or canned. YUMMY! CHOCOLATE CINNAMON BREAD PUDDING ~Submitted by Jim D., WA State  Serves: 6 The warm melted chocolate makes it a definite comfort food, while the whole wheat bread and evaporated skim milk add to its nutritional punch.  INGREDIENTS  5 slices whole-wheat or white bread, torn into small pieces  2 large eggs  12 ounces evaporated skim milk  3/4 cup packed light brown sugar  1/4 cup cocoa powder  2 teaspoons vanilla  1/2 teaspoon ground cinnamon  2 tablespoons semi-sweet chocolate chips  3 cups nonfat vanilla frozen yogurt DIRECTIONS 1. Preheat the oven to 350 degrees.  2. Lightly oil an 8-inch square baking dish. Spread the bread in the dish in an even layer. 3. In a mixing bowl, whisk the eggs.  4. Add the evaporated skim milk, brown sugar, cocoa, vanilla, and cinnamon. Whisk until the sugar and cocoa dissolve.  5. Pour the cocoa mixture over the bread. With a fork, mix in any unsoaked bread pieces.  6. Sprinkle the chocolate chips over the top and let stand for 10 minutes.  7. Bake for 35 minutes, or until puffed and set in the center. Serve warm, with a scoop of the frozen yogurt on top.  NUTRITION INFO (per serving)  Calories: 427.5  Fat: 5.4 g  Carbohydrates: 82.4 g  Protein: 14.9 g FINDLAY'S FAMOUS TOMATO PUDDING ~Submitted by Linda H., Rosharon, TX 2 cups small bread cubes ½ stick melted oleo 1(10 oz.) can tomato puree ¼ cups hot water 3 tsp. brown sugar ½ tsp. salt  To prepare: Combine bread cubes with melted oleo in 8x8 casserole. Combine and bring rest of ingredients to a boil: Pour over buttered bread cubes. Cover and bake at 350 degrees about 30 minutes. Note from Linda: Findlay is a town in Ohio where my aunt lives. She is an excellent cook and she sent me this recipe years ago. RABBIT FOOD ~Submitted by Linda H., Rosharon, TX Note from LCH – My mom says this dish comes from the depression era of the 20’s.  1 lb ground beef (can also make with ground pork) 1 head of cabbage, shredded Salt and pepper to taste.  Brown meat and drain extra fat if necessary. Place cabbage on meat and cook covered until the cabbage wilts and is tender. Season to taste. CROCKPOT BUTTER BEANS ~Submitted by Johnny, LA 1 lb. dry limas 1 lb. smoked sausage 1 bunch green onions 1/2 tsp. garlic powder 4 beef bouillon cubes 3/4 tsp. Tabasco sauce 6 c. water PREPARATION: Wash limas and put them in a slow cooker. Add 6 cups water. Slice smoked sausage into round pieces and add to limas. Chop green onions and add to mixture. Now add remaining ingredients and mix. Cover and cook in slow cooker on high for 8 to 10 hours. AUNT MILDRED'S HONEY CAKE ~Submitted by Johnny, LA Ingredients  1 cup brown sugar  1 cup honey  4 eggs  1 cup strong black coffee (cold)  1/2 cup chopped nuts  1 tsp. vanilla  2 Tbsp. vegetable oil  Sift together:  3-1/2 cups sifted flour  1 tsp. soda  1 tsp. salt  1 tsp. baking powder  1 tsp. ginger  1/2 tsp. allspice  1 tsp. cinnamon  Method  Beat sugar, honey, and eggs together well. Add sifted dry ingredients alternately with coffee. Add vanilla, then oil, and nuts and beat well. Top may be garnished with almond halves.  Bake in greased and floured 9 x 13 inch pan for 1 hour at 350°. Cake is done when toothpick tested in the center comes out clean.  CHICKEN AND SWEET SAUSAGE GUMBO ~Submitted by Johnny, LA For full flavor, don't hurry this dish. This recipe is one of our favorites from the Great TABASCO Recipes cookbook. 4 tbsp vegetable oil, divided  1 10-oz (300-g) package frozen okra, thawed and thinly sliced crosswise  1 lb sweet sausage, sliced into 1-inch (2.5-cm) pieces  1 3-lb (1.4-kg) chicken, cut into 8 pieces  1/3 cup all-purpose flour  1 cup each chopped onion, green pepper and green onions  1/2 cup chopped celery  2 tbsp minced parsley  2 cloves garlic, minced  2 cups canned whole tomatoes  2 tbsp tomato paste  1 1/2 qts water  2 bay leaves  1 tbsp Worcestershire sauce  1 tsp thyme, crumbled  1 tsp salt  1 1/4 tsp TABASCO® Pepper Sauce  Hot steamed rice  Chopped green onion or parsley  Heat 2 tbsp (30 mL) of oil in a large stock pot or kettle. Add sliced okra and cook, stirring constantly, 10 to 15 minutes, or until tender and lightly browned. Remove from pot and set aside.  In same pot, heat 1 tbsp (15 mL) of oil and brown sausages; remove and set aside. Add chicken and brown on all sides; remove and set aside.  Measure fat remaining in pot. If necessary add vegetable oil to make 3 tbsp (45mL). Stir in flour and cook over medium heat, stirring constantly until mixture turns a dark brown and develops a nutty flavor, about 20 minutes.  Add onion , bell pepper, green onion, celery, parsley and garlic; cook until vegetables are tender. Add tomatoes, tomato paste, okra, water, bay leaves, Worcestershire sauce, thyme, salt and TABASCO brand Pepper Sauce. Simmer, uncovered, 15 minutes.  Add chicken and sausage; cover and simmer 40 minutes, or until chicken is tender.  Serve over steamed rice with additional TABASCO brand Pepper Sauce, if desired. Garnish with chopped green onion or parsley.  Makes 8 servings SWEET DOUGH PIE CRUST ~Submitted by Johnny, LA 4 eggs 2 c. sugar 6 c. flour 3 tsp. vanilla flavor 1/2 tsp. nutmeg 1 1/2 c. shortening 1 c. milk 5 tsp. baking powder 1/2 tsp. cinnamon  Cream shortening, eggs and sugar until mixture has turned very light yellow. Add milk and mix well. Add flour and baking powder along with vanilla and spices. Beat until mixture is light and fluffy. Cool in refrigerator; the colder the dough the easier it is to roll. Roll or pat dough into 9 inch pie plate. Add your favorite fruit filling strip top. Bake at 350 degrees until top is brown. Makes 5 or 6 pies or 2 pies and tea cakes with remainder of dough! Bake tea cakes until light brown. CAJUN BARBECUE SAUCE ~Submitted by Johnny, LA 2 cups meat stock (beef, poultry, pork)  1/2 pound bacon  1 1/2 cups chopped onions  1 1/2 cups chili sauce  1 cup honey  3/4 cups dry roasted pecans, chopped  5 tablespoons orange juice  1/2 orange, rind and pulp  1/4 lemon, rind and pulp  4 tablespoons butter  2 tablespoons lemon juice  4 cloves garlic, minced  1 tablespoon Tabasco  1 tablespoon onion powder  1 tablespoon garlic powder  1 tablespoon salt  1 1/2 teaspoons black pepper  1 1/2 teaspoons white pepper  1 1/2 teaspoon cayenne  Combine black and white pepper, onion and garlic powder, salt and cayenne in a small bowl. Set aside. Fry bacon in a large sauce pan until crisp. Remove bacon and crumble. Add onions to bacon fat and cook until brown. Add spice mixture and stir. Add stock, chili sauce, honey, pecans and orange juice, bacon, garlic, tobacco and lemon and orange rinds and pulp. Reduce heat and stir. Continue cooking over a low simmer for about 10 minutes. Remove orange and lemon rinds and continue cooking for 15 minutes. Stir occasionally. Ad butter and stir in until melted. Remove from heat and allow to cool. Pour sauce into a food processor or blender and mix until smooth. LOUISIANA HAYRIDE KITCHEN BEAN SOUP (SHREVEPORT, LA.) ~Submitted by Johnny, LA 1 lb. Great Northern Beans 5 cups water  1/2 lb. chopped onion  1/2 lb. ham or bacon