Shareware Supreme Volume 6 #1

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Homemade Kahlua 3 1/2 cup sugar 2 1/2 cup water 1 cup instant coffee 2 cup 100 proof vodka 1 vanilla bean Bring sugar, water and coffee to boil. Let cool. Add vodka and 1 vanilla bean cut 1/4. Let stand in 1/2 gallon bottle for 1 month. Schnapps 5 cups water 2 1/2 cups sugar 1 oz peppermint extract 1 pint Everclear or vodka Slow boil water and sugar for 20 minutes or until clear. Let cool to room temperature. Add peppermint extract or other flavor. Add Everclear or vodka. Stir. Mayo Cake 2 cups flour 5 tbsp cocoa 1 cup sugar 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 to 1 1/2 cups water 2 tsp vanilla 1 cup mayo Temperature: 350 Time: 45-60 minutes Sift all above except water, vanilla, and mayo. Put hole in middle. Add 1 cup mayo, water and vanilla. Mix well but don't overbeat. No-Bake Cheese Cake 1 graham cracker pie crust 8 oz softened cream cheese 1/3 cup sugar 1/2 pint sour cream 2 tsp vanilla 8 oz Cool Whip Garnish w/fresh strawberries Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries if desired. German Chocolate Cake 1/2 cup boiling water 4 oz sweet cooking chocolate 1 cup soft margarine 2 cups sugar 4 egg yolks 1 tsp vanilla 2 1/2 cups flour 1 tsp soda 1/2 tsp salt 1 cup buttermilk 4 egg whites stiffly beatened Temperature: 350 Time: 35 to 40 minutes Pour water over chocolate, cool. Cream butter sugar until light and fluffy. Add egg yolks one at a time, beating after each addition. Blend chocolate and vanilla-low speed. Mix flour, soda and salt - alternate with buttermilk, beating after each addition. Fold in egg whites. Lemon Supreme Pound Cake 1 pkg lemon cake mix sml pkg lemon instant pudding 1/2 cup Crisco oil 1 cup water 4 eggs Temperature: 350 Time: 45 to 55 minutes Flour Pan. Create glaze using 1 cup confectioners sugar with either 2 tbsp milk or lemon juice. Red Velvet Cake 1/2 cup shortening 1 1/2 cup sugar 1 tsp salt 2 tsp vanilla 2 eggs 2 oz red food coloring 2 cups flour 3 tsp cocoa 1 cup buttermilk 1 tsp baking soda 1 tsp vinegar Temperature: 325 Time: 30-45 minutes Cream shortening and sugar. Add eggs, coloring, salt, vanilla. Sift flour and cocoa, add alternately with buttermilk. Mix soda, vinegar and fold (do not mix) into mixture. Grease only on pan. Poppy Seed Cakes Instant lemon pudding 1 cup water 1/2 cup oil 3 tbsp poppy seeds 4 eggs lemon cake mix Temperature: 350 Time: 35-40 minutes Beat 5 minutes. Flour and grease pans. Merryfield Apple Cake 3 cups all purpose flour 2 cups sugar 1 cup salad oil 3 eggs 1 tsp baking soda 1 tsp salt 2 tsp vanilla 3 cups diced, peeled cooking apples 1 cup chopped walnuts 1/2 to 1 cup dark seedless raisins Preheat oven to 325 degrees. Grease and flour one 13 X 9 pan. Into large bowl, measure flour and next six ingredients. Mix well with a spoon, scraping bowl with rubber spatula. With spoon, stir in apples, nuts, and raisins. Spread batter evenly into the pan. Bake 1 hour or until cake is a golden brown. Cool cake in pan on wire rack for 10 minutes, remove from pan and cool completely on wire rack. Wrap and refrigerate. Cauliflower Beef Casserole 1 med head cauliflower 1 1/2 lb hamburger 1 sml chopped onion 1/2 tsp salt 1/4 tsp tabasco 1 tbsp flour 1 cup milk 1 tbsp oil 1/2 lb grated cheddar cheese cubes 1 cup seasoned bread cubes 1/4 tsp tabasco Temperature: 375 Time: 30 minutes Separate buds,cook until tender. Saute beef with onion, salt, and 1/4 tsp tabasco. Combine flour, milk, oil, and tabasco in small sauce pan. Stir over low heat until thickened. Add cheese, heat until melted. Put meat in 2 qt cassarole, cover w/layer bread crumbs. Add califlower and pour on sauce. Cook until heated thru and sauce bubbly. Chili Mac 1 lb hamburger 8 oz elbow macaroni 1 can kidney beans 2-8 oz tomato sauce w/onions 1 tsp chili powder 1 cup shredded cheese Cook hamburger and pour off grease. Drain kidney beans. Cook and drain macaroni. Mix all together and simmer for 10 minutes. Serves 4. Chowmein Cassarole 1 bunch celery 1 can cream of mushroom soup 1 can water chestnuts 1 can bean sprouts small can mushrooms soy sauce to taste (3 tbsp) 1 1/2 lb hamburger 1 small diced onion 2 1/2 cup water box oriental hamburger helper Temperature: 350 Time: 1 hour Brown hamburger with onion and celery. Do-Ahead Beef Dinner 1 tbsp butter 2 tbsp flour 2 cups water 1/2 cup cider vinegar 1 3/8 oz pkg onion soup mix 1/2 cup brown sugar 1/2 tsp dry mustard 8 crushed gingersnaps 3 cups diced leftover beef hot cooked wide noodles In 10 inch skillet, melt butter over low heat. Stir in flour. Turn heat to medium low. Add water and vinegar and stir until thick. Combine soup mix, brown sugar, mustard and gingersnaps. Stir into sauce. Add beef, bring to boil. Reduce heat to simmer, cover and heat for 20 minutes. Serve over noodles. Mexican Quiche 9 inch refrig pie crust 1/2 lb ground pork sausage 1/2 cup sliced green onions 2 minced garlic cloves 4 oz diced green chili peppers 8 oz shredded american cheese 2 tbsp all-purpose flour 1 cup light cream or milk 1/2 tsp hot pepper sauce 4 beatened eggs Temperature: 450 Time: 10-12 minutes Roll crust to 12" circle then place in 9" pan. Fold edges under & flute. Line w/2 layers foil. Bake 5 min. Remove foil & bake 5 to 7 more minutes. Cook sausage, onions & garlic, drain. Stir in chili. Combine cheese and flour in saucepan, add cream. Cook til cheese melted. Blend w/egg, add meat. Bake 325 for 20-25 min. Let stand 10 min. Texas Hash 1 lb hamburger 3 sliced onions 1 chopped green pepper 1 can tomatoes 1/2 cup regular rice 1 to 2 tsp chili powder 2 tsp salt 1/8 tsp pepper Temperature: 350 Time: 1 hour Serves 4 to 6. Fry hamburger, then onion and green pepper. Stir in remaining ingredients. Cover and bake for 1 hour. Cheese Fondue 8 oz natural cheese 2 tbsp flour 1 cup beer 1/2 tsp prepared mustard Males 3 to 4 servings. Fondue Swisse 1 lb diced swiss cheese 3 tsp flour 1 clove garlic 2 cup dry white wine 1 tsp lemon juice salt pepper Dunkables Rub inside of fondue pot with garlic. Place cheese in a bowl and sprinkle with flour. Warm wine first in pot til bubbles start to rise, add lemon. Add cheese by handfulls, stirring with wooden spoon until it melts. Add more wine when it gets too thick. Warm wine first. Empra Cookies 1 cup white sugar 1 cup margarine unmelted 3 cup flour 1/4 tsp salt 2 beaten eggs 1 tsp baking powder 1 1/2 tsp almond extract Temperature: 300 Time: 30 minutes Use an extra beatened egg for brushing cookies. Mix everything. Take a small ball and press on ungreased cookie sheet. Top with slivered almonds, brush with beatened egg. Bake at 300 degrees for 30 minutes. Granny's Sugar Cookies 1/2 cup butter 1 cup sugar 1 large egg 2 to 2 1/4 cup flour 2 tsp baking powder 1/2 tsp salt 1/2 tsp vanilla Cream together butter and sugar. Blend in egg. Sift other ingredients together and add to mixture. Divide dough into 2 parts and chill 2 hours. Roll each part dough into 1/8 inch thick and cut into cookies. Bake at 375 degree for 8 to 10 minutes. Frost if desired with sugar water glaze. Makes 2 dozen. No-Bake Choc-Peanut Cookies 1/2 cup milk 2 cups sugar 3 tbsp cocoa 3 tbsp chunky peanut butter 1/2 cup butter 3 cups uncooked rolled oats 1 tsp vanilla Wipe 1" band butter around rim of 3 qt pan to prevent boil-over. Combine milk, sugar, cocoa, butter and peanut butter. Stir and bring to boil over medium heat. Let boil for 1 1/2 minutes, do not stir. Remove from heat. Stir in oats and vanilla. Stir until oats evenly distributed. Drop by teaspoon onto waxed paper. Cool. Makes 4-5 dozen. Oatmeal Cookies 3/4 cup shortening 1 packed cup brown sugar 1/2 cup granulated sugar 1 egg 1/4 cup water 1 cup rasins 1 tsp vanilla 1 cup nuts 1 cup flour 3 cups oats 1 tsp salt 1 tsp cinnamon 1/2 tsp soda 1/2 tsp cloves Temperature: 350 Time: 12-15 minutes Makes 5 dozen. Grease pan well. Peanut Butter Cookies 1 cup peanut butter 1/2 cup butter 1/2 cup granulate sugar 1/2 cup brown sugar 1 egg 1/2 tsp vanilla 1 1/2 cup flour 3/4 tsp baking soda Temperature: 375 Time: 10-12 minutes Makes 3 dozen. Spritz 3 egg yolks 2/3 cup sugar 1 cup butter 2 1/2 cup flour 1 tsp vanilla Temperature: 400 Time: 8 to 10 minutes Use cookie press. Sugar Cookies 1 cup shortening (A) 1 cup sugar (A) 2 eggs (A) 1 tsp vanilla (A) 2 1/2 cup flour (B) 1 tsp baking powder (B) 1 tsp salt (B) Temperature: 400 Time: 6 to 8 minutes Mix A. Blend B. Chill 1 hour. Use ungreased pan. Monster Cookies 4 cup white sugar 2 lbs brown sugar 2 cup shortening 1 dozen eggs 3 lbs chunky peanut butter 1 tbsp vanilla 1 lb M & M's 8 tsp soda 1 lb chocolate chips 1 large box oatmeal (1 lb 10 oz) Temperature: 350 Time: 15 minutes Mix first 6 ingredients. Blend in the rest. Rice Crispie Cookies 1 cup brown sugar 1 cup white sugar 1 cup shortening 2 eggs unbeaten 1 tsp soda 1/2 tsp baking powder 2 cups rice crispie cereal 2 cups oatmeal 2 cups flour 1 tsp vanilla 1 cup coconut 1 bag butterscotch chips 1/4 tsp salt Cream shortening and sugar. Add eggs and vanilla. Combine flour, baking powder, and salt. Beat into egg mixture. Add oatmeal, mix well. With spatula, mix in rice crispies, coconut, and chips. Bake at 350 degrees for 10 - 12 minutes. Makes about 8 1/2 dozen. Freezes well. Apple Pie Bars 1 yellow cake mix 1/2 cup butter 20 oz apple pie filling 1 tsp cinnamon 1/3 cup sugar 1 cup sour cream 1 egg Temperature: 350 Time: 30 minutes Mix cake mix and butter til crumbly, press into 9 X 13 cakepan, making an edge. Pour in apple pie filling. Mix cinnamon and sugar then spread over filling. Mix sour cream and egg and spread over top. Brownies 4 oz unsweet chocolate 2/3 cup shortening 2 cup sugar 4 eggs 1 tsp vanilla 1 1/4 cup flour 1 tsp baking powder 1 tsp salt 1 cup nuts Temperature: 350 Time: 30 minutes Grease pan first. Creamy Dream Fudge 1 cup butter 3/4 cup unsweetened cocoa 1 cup evaporated milk 2 lbs powdered/sifted sugar 1/2 tsp salt 2 tsp vanilla 1 cup chopped nuts cooking spray Melt butter in 4 qt saucepan. Add cocoa and blend well. Stir in milk. Mix in sugar and salt gradually until smooth and creamy. Add vanilla and nuts. Stir until blended. Pour into 13 by 9 by 2 inch pan. Refrigerate until cool and firm, about 1 hour or freeze for 20 minutes. Makes 72 pieces. Magic French Fudge 18 oz semisweet choc chips 1 can sweet cond milk 1 1/2 tsp vanilla pinch salt 1/2 cup nuts Melt chocolate in double boiler. Remove from heat. Add condensed milk. (No evaporated milk) Add vanilla, salt and nuts. Place in 8 inch pan lined with wax paper and chill. Makes 1 3/4 pound. Chocolate Pizza 12 oz semi-sweet chocolate chips 2 cups miniature marshmallows 1 cup peanuts 3 tbsp green maraschino cherries 1 tsp oil 1 lb white almond bark 1 cup crisp rice cereal 6 oz red maraschino cherries 1/3 cup angel flake coconut Divide almond bark. Drain red and green cherries. Cut red maraschino cherries in half, green in quarters. Melt chocolate chips with 14 oz of almond bark over a low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cereal, and peanuts. Pour into greased 12" pan. Top with cherries and sprinkle with coconut. Melt remaining two oz of almond bark with oil over low heat. Stirring until smooth. Drizzle over coconut. Chill until firm. Store at room temperature. Dirt Cake 20 oz package of Oreo cookies 8 oz package cream cheese 1/4 cup powdered sugar 3 cups milk 16 oz package Cool Whip 2 lrg pkg instant chocolate pudding 1 stick butter Melt butter in bowl, crush cookies in butter (leave 13 cookies for decoration), spread in a 9 X 13 pan. Mix cream cheese and 8 oz Cool Whip with 1/4 cup of powdered sugar. Spread evenly over cookies in pan. Mix 2 packages of pudding with 3 cups of milk until thick. Spread in pan. Spread 8 oz Cool Whip over pudding mixture. Decorate cake with 12 of the remaining cookies. Break one cookie in half and grate against itself over cake. Chill thoroughly. Bagel Dip 2 package finely sliced beef 1 med chopped onion 2 tsp dill 2 tsp Accent 1 1/3 cup Mayo 1 1/2 cup sour cream 2 tbsp parsley Mix together to taste. Mex-Tex Dip 2 cans bean dip 3 tomatoes, chopped 1 lrg can ripe olives, chopped 3 ripe, mashed avocadoes 1 bunch chopped green onions 1 cup sour cream 1/2 cup mayo 1/2 tsp salt 1/4 tsp pepper 1 package taco seasoning 8 oz shredded cheddar cheese 2 tsp lemon juice Mix taco seasoning with sour cream and mayo. Set aside. Mash avocados with 2 tsp lemon juice. Set aside. Spread bean dip on plate or tray. Spread on 1/2 of avocado and taco mix. Sprinkle 1/2 of green onions, 1/2 of tomatoes, 1/2 of olives, and 1/2 of cheese. Repeat layers. Refried beans can be substituted for bean dip. Sour cream can be used in place of the mayo. Coco-Crisp Ice Cream 1/2 cup butter 1/2 cup brown sugar 2 1/2 cups rice cereal 1/2 cup chopped nuts 1 cup coconut 1 quart ice cream Melt butter and brown sugar in 2 1/2 quart sauce pan, low heat. Remove from heat and stir in cereal, nuts and coconut. Press half of cereal mix into bottom of 9 inch cake pan. Slice block of ice cream and place over cereal mixture. Press remaining cereal mixture over ice cream. Cover and freeze for 2 hours. Garnish if desired. Barbequed Spareribs 1 tsp salt 1 cup water 1/4 tsp pepper 1/4 tsp thyme leaves 1/4 cup flour 2/3 cup barbeque sauce 3 lbs spareribs 1 lb peeled potatoes/quartered 2 tbsp margarine/veg oil Salt, pepper and flour in bag. Add ribs and shake to coat. In 5 qt Dutch oven, heat oil uncovered, medium heat for 2 minutes. Brown ribs all sides. Add water and thyme. Bring to boil. Cover and simmer for 1 1/2 hours. Add barbeque sauce and simmer 1 hour. Skim off fat and add potatoes and simmer for 20 minutes. Batter Fried Franks 1 lb franks 1 cup pancake mix 2 tbsp cornmeal 1 tbsp sugar 2/3 cup water 1 quart vegatable oil Temperature: 375 Time: 2-3 minutes Dry franks. Combine pancake mix, cornmeal and sugar, add water and beat for 2 minutes. In sauce pan, 3 qt, heat oil uncovered over medium heat. Dip franks into batter, drain excess. Fry in oil until golden brown. Drain on paper towel. Corn Dogs 1 cup flour 3/4 cup cornmeal 2 tbsp sugar 1 1/2 tsp baking powder 1/2 tsp salt 2 tbsp lard 1 egg milk weiners Temperature: 360 Add milk to 1 egg to fill 1 cup measure. Mix in other ingredients. Deep fry untill coating is brown. Ham Large...27 minutes per lb. Medium..24 minutes per lb. Small...20 minutes per lb. Meat Loaf 1 lb hamburger 1 egg 1/8 cup cracker meal season salt to taste pepper to taste Temperature: 400 Time: 1 to 1 1/2 hours Simply mix ingredients well and cook to taste. Banana Bread 5 lrg bananas 4 eggs well beatened 1 cup shortening 2 cup sugar 3 1/2 cup flour 2 tsp soda 1 tsp salt 1 cup walnuts Temperature: 300 Time: 1 to 1 1/4 hours Makes 2 loaves. Beat Bananas to liquid, add eggs. In separate bowl cream shortening thoroughly and granulated sugar. Beat til fluffy. Add banana mixture. Combined flour, soda, salt; blend to batter. Stir in walnuts. Zuchini Bread 3 eggs 2 cups sugar 1 cup oil 2 tsp vanilla 2 cups zuchini/drained 4 oz pineapple with juice 3 cups flour 2 tsp soda 1 tsp salt 1 tsp cinnamon 1/2 tsp baking powder 3/4 tsp nutmeg 1 cup nuts 1 cup chopped dates Temperature: 350 Time: 45 minutes Makes 2 large loaves. Pizza Crust 2 cups flour 2 tsp baking powder 1 tsp salt 2/3 cup milk 1/4 cup salad oil Makes 2 no-rise crusts. Chocolate Mousse Pie 1 graham cracker pie crust 1 1/2 cups milk 1 unflavored gelatin 6 oz semisweet choc chips 1 tsp vanilla 2 cups Cool Whip Sprinkle gelatin over milk in saucepan. Let stand 1 minute. Stir over low heat 5 min until gelatin dissolved. Add chocolate, stirring until chocolate is melted; stir in vanilla. Chill 1 hour, stirring occasionally, until it mounds when dripped from spoon. Fold in whipped topping. Turn into crust, chill 3 hours. Cobbler 1 cup flour 3/4 cup sugar 2 tsp baking powder salt 1/2 cup milk fruit Temperature: 350 Time: 30-40 minutes Dot with butter. Easy Fruited Pie 1 package jello 2/3 cup boiling water 1/2 cup cold water w/ice cubes 3 1/2 cups cool whip 1 20 oz can crushed pineapple 9" graham cracker crumb crust Time: chill 2 hours Dissolve jello in boiling water. Add water and ice cubes to make 1 1/4 cups. Add jello,stir til thickened, remove ice. Blend in cool whip. Fold in pineapple and chill until thick and will mound. Spoon into pie crust. Chill for 2 hours and top with fruit if desired. Fruit-topped Cheese Pie 8 oz softened cream cheese 1/3 cup sugar 1 3/4 cup Cool Whip 1 graham cracker pie crust 1 cup cherry pie filling Beat cheese and sugar until creamy. Mix in topping. Spoon into crust; add pie filling around edge of pie. Chill at least 3 hours. Garnish with additional topping if desired. Pumpkin Gingersnap Pie 1 1/2 cups cold half and half 1 pkg vanilla instant pudding 3 1/2 cups Cool Whip 1 cup chooped pecans 1 cup chopped gingersnaps 1/2 cup canned pumpkin 1 1/2 tbsp pumpkin pie spice 1 graham cracker pie crust Beat half and half and pie filling mix in large mixing bowl 1 minute. Let stand 5 minutes. Fold in topping and remaining ingedients. Spoon into crust. Freeze until firm. Let stand at room temperature 10 minutes to soften. Store in freezer. Pumpkin Pie 2 slightly beaten eggs 3/4 cup sugar 1 tsp ground cinnamon 1/4 tsp ground cloves 9" pie shell with high sides 16 oz can pumpkin 1/2 tsp salt 1/2 tsp ground ginger 12 oz can evaporated milk Temperature: 425/350 Time: 15/45 minutes Preheat oven to 425 degrees. Combine ingredients, pour into pie shell. Bake 15 minutes. Reduce heat to 350 degrees and bake for an additional 45 minutes or until knife inserted in center comes out clean. Cool and cover with plastic wrap. Chicken Exceptionale 3 lb chicken 1 1/2 tsp salt 1/4 tsp pepper 2 tbsp butter 1/4 cup chopped onion 1/4 cup diced green pepper 1/2 cup chopped celery w/leave 3 lrg tomato, peeled and qtr'd or 1 lb can whole tomato undrained 1 tbsp dried dill weed grated parmesan cheese Sprinkle chicken w/tsp salt and pepper. Preheat 10" skillet for 2 min. Melt butter. Add chicken and brown, 5 minutes per side. Remove chicken. In skillet saute onions, green pepper and celery until tender. Add tomatoes, dill and 1/2 tsp salt. Add chicken and spoon sauce over it. Reduce heat and simmer 30 minutes. Sprinkle w/cheese. Polynesian Chicken 2 1/2 lb chicken season flour 1/4 cup margarine 8 oz can pineapple 1 tbsp vinegar 2 tbsp brown sugar 1 tsp salt 1 1/4 cup water 1 1/2 cup minute rice Coat chicken in flour, brown well in margarine. Reserve 1/4 cup pineapple juice. Combine pineapple juice, brown sugar and vinegar. Pour over chicken. Cover and simmer chicken for 20 minutes. Push chicken to the side. Add salt water, rice, pineapple. Stir to moisten. Bring to boil, cover and simmer for 5 minutes. Turkey Oriental 1 cup diag sliced carrots 1 cup diag sliced celery 1/2 cup thin sliced onion 4 oz mushrooms 1 cup water 1 can cond chicken noodle soup 1 cup thin strip cooked turkey 6 oz sliced water chestnuts 1 lb bean sprouts 6 oz pea pods In 3 qt pan put carrots, celery, onion, mushrooms and water. Cover and bring to boil over high heat. Reduce to simmer and cook for 5 minutes. Add soup and turkey. Bring to boil. Add water chestnuts, bean sprouts and pea pods. Reduce heat and simmer for 3 minutes. Serve with rice or rice noodles and soy sauce. Makes 6 to 8 servings. Apple Berry Ring 2 cups water 6 oz strawberry jello 16 oz can whole cranberry sauce 8 1/2 can apple sauce 1/2 cup red wine 1/4 cup chopped nuts Bring water to boil in 1 qt pan over high heat. Dissolve jello in water in mixing bowl. Stir in cranberry and apple sauces with wine. Chill until partially set, about 2 hrs. Fold in nuts. Do not use nuts if salad to be kept over 24 hrs. Coat salad mold with oil. Pour in mixture. Chill until firm, 5 or 6 hrs. Makes 10 servings. Italian Salad 2 packages sliced pepperoni 1 med red onion, diced 2 stalks celery, diced 1 small sweet red pepper, diced 3 med tomatoes, diced 1 jar olives, diced 2 small green pepper, diced 1 box rainbow pasta 1 bottle italian dressing parmesan cheese Cook pasta as per package directions (use favorite type). Slice and dice all ingredients. Mix all together and chill before serving, about 2 hours. Jello-Cranberry Salad 1 sml pkg cherry jello 1 cup hot water 1 cup sugar 1 tbsp lemon juice 1 cup pineapple syrup 1 cup (1/2 bag) ground raw cranberries 1 orange, ground up cup drained crushed pineapple 1/2 cup walnuts Dissolve jello in hot water. Add sugar, lemon juice and pineapple syrup. Stir until dissolved. Chill until partially set. Add remaining ingredients. Finish chilling. Luncheon Fruit Salad 1 tbsp cornstarch 3 tbsp pineapple juice 1/2 cup sugar 2 tbsp lemon juice 2 egg yolks slightly beaten 1/8 tsp salt 1/3 cup water assorted fruit Combine cornstarch and sugar in 1 qt pan, add egg yolks and water, stir. Cook over low heat, bring to boil for 1 minute stirring constantly. Remove from heat, add pineapple juice, lemon and salt. Stir to combine. Serve over assorted fruit. Dressing may be stored in refrigerator. Makes 1 cup. Vegetable Toss-Up 6 cups torn asst greens 2 cups thin sliced califlower 2 cups thin sliced zuchini 6 halved cherry tomatoes 1 sliced/separated red oinion 1/3 cup mayo 1/3 cup french dressing 1 tbsp lemon juice 1 tbsp horseradish 1 tsp Worchestershire sauce 4 to 6 drops hot pepper sauce 1/2 cup Cool Whip Layer greens, califlower, zuchini, tomatoes, and onion. Stir mayo, french dressing, lemon juice, horseradish, worchestershire, and hot pepper sauce together in bowl. Fold in Cool Whip. Spoon this dressing over vegetables. Sprinkle with paprika, if desired. Cover and refrigerate. Toss before serving. Alpine Burgers 1 lb lean hamburger 1/2 tsp salt 1/8 tsp pepper 4 thin slices swiss cheese 4 thin slices boiled ham 2 tbsp butter 4 english muffins or buns Divide hamburger into 8 equal parts and patty to 4", season. Place a slice of cheese and of ham on 4 of the patties. Cover with remaining patties and seal edges. Slice and butter muffins. Heat skillet over medium heat for two minutes. Toast muffins buttered side down. Fry beef patties. Makes 4 burgers. Chili Dogs 1 lb hamburger 1 cup onion 8 oz can tomato sauce 1 tsp chili powder 3/4 tsp salt 1 lb weiners buns Serves 8 to 10. Bar-B-Que Sauce #1 1/3 cup vinegar 2/3 cup water 1 1/2 tsp mustard 1/3 cup brown sugar 1/4 tsp salt pinch cayenne pepper 2 lemon slices 1 lrg onion sliced 1/2 cup margarine 2/3 cup catsup 1 1/2 tbsp worchestershire Cook 20 minutes uncovered. Bar-B-Que Sauce 2 1 finely chopped med onion 4 tbsp worchestershire 1/4 cup vinegar 1 tsp salt 2 tbsp liquid smoke 1 cup catsup 2 tsp mustard 1 cup water Mix all ingredients. Makes enough for 4 1/2 lb of ribs. Blender Mayonnaise 2 egg yolks 1/2 tsp dry mustard 1/2 tsp salt 2 tbsp vinegar or lemon juice 1 cup peanut or vegatable oil Place yolks, mustard, salt, vinegar and 1/4 cup oil in blender. Cover and turn to high, quickly remove cover and add the remainder of oil in steady stream. Makes 1 1/4 cup. Cocktail Sauce 12 oz chili sauce 1 or 2 tsp horseradish 1 tbsp lemon juice 1/2 tsp worchestershire 1/4 tsp salt dash pepper Chill if desired. French Dressing 1/2 cup oil 1 cup sugar 1 tsp salt juice of 1 lemon 1/2 cup vinegar 2/3 cup catsup 2 tsp paprika juice of 1 onion Mix all together and refrigerate a couple of hours. Pizza Sauce 8 oz tomato sauce 1 1/2 tbsp oregano salt pepper chopped onion 1/2 lb shredded cheese Temperature: 425 Time: 20 minutes Mix all together and cook as shown. Salsa 1 lrg can stewed tomatoes 2 med fresh tomatoes diced finely 6 to 8 fine diced jalepeno's 1 fine diced onion 4 pinches chili powder liberal dashes red pepper seed Mix by hand so as not to pulp fresh vegatable pieces. Allow to sit for 3 to 4 days in the refrigerator. Spaghetti Sauce 1 lb Italian Sausage 1 cup chopped onion 1 cup chopped green pepper 2 cloves minced garlic 28 oz broken whole tomatoes 6 oz tomato paste 4 oz sliced mushrooms 1 tsp basil leaves 1/2 tsp oregano leaves 1/8 tsp red pepper 1 lb spaghetti noodles 2 tbsp butter/margarine grated parmesan cheese Brown sausage, onion, green pepper and garlic; drain. Add next 6 ingredients; simmer uncovered for 20 minutes. Prepare spaghetti; drain. Toss with butter. Serve over spaghetti with parmesan cheese. Makes 8 servings. Poppy Seed Dressing 3/4 cup vegetable oil 1/4 cup white vinegar 1 tbsp instant minced onion 1 tbsp sugar 2 tsp lemon juice 1 tsp salt 1/2 tsp ground mustard 1/8 tsp ground red pepper 1 cup mayonnaise 2 tbsp poppy seeds Combine all but mayo and poppy seed. Add mayonnaise, beat 3 minutes longer. Stir in poppy seed. Makes 3 cups. Angels on Horseback 12 oz fresh oysters 2 tbsp chopped parsley 1/2 tsp salt paprika pepper 8 slices bacon cut in thirds Drain oysters. Place oysters on each piece bacon and sprinkle with parsley and seasonings. Wrap bacon around and secure with toothpick. Broil 4 inches from source of heat for 8 to 10 minutes. Turn. Broil 4 to 5 minutes, until bacon crisp. Makes 20 to 25. Chipper Fish 2 lbs fish fillets 1/2 cup caesar salad dressing 1 cup crushed potato chips 1/2 cup shredded cheddar cheese Temperature: 500 Time: 10 to 15 minutes Dip fillets in salad dressing and place in a single layer, skin side down, in a baking dish. Combine crushed chips and cheese and sprinkle over fillets. Bake until fisk flakes easily when tested with a fork. Fish Amandine 2 lbs fish fillets 1/4 cup flour 1 tsp seasoned salt 1 tsp paprika 1/4 cup melted butter 1/4 cup sliced almonds 2 tsp lemon juice 4 to 5 drops hot pepper sauce 1 tbsp chopped parsley Cut fillets into 6 portions. Combine flour, salt and paprika. Roll portions in mix and place in single layer. Drizzle 2 tbsp melted butter over fillets. Broil 4 " from heat until fish flakes when tested (10-15 min). While broiling, saute almonds in rest of butter, remove heat, mix in other ingredients. Pour over fish, serve at once. Fort Knox Fish Fillets 1/2 cup butter 1/4 cup flour 2 1/4 tsp salt 1/4 tsp nutmeg 3/4 tsp dry mustard 1 1/2 cups milk 1 1/4 tsp lemon juice 4 oz shredded cheddar cheese 2 to 3 lbs fillets Temperature: 350 Time: 45 minutes Melt butter and blend in flour, salt, nutmeg and mustard. Stir in milk and cook until thickened, stir constantly. Add lemon juice and cheese. Stir until cheese is melted, remove from heat. Put fillets in buttered skillet. Spread cheese sauce over fillets. Bake uncovered. Makes 6 to 9 servings. Mock Lobster 3 qts water 1 tbsp pickling spices in cheesecloth bag 2 bay leaves 1/4 cup vinegar 1 lb haddock fillets 1/4 cup butter 1/4 tsp paprika Bring water to boil fast in 5 qt pan. Add spice bag, bay leaves and vinegar. Reduce heat to medium. Add fillets and cook, uncovered, until fish turns white, about 2 or 3 minutes. Remove immediately. Place fillets on oven broiler rack. Brush with butter and sprinkle with paprika. Broil 3" from broiler for 7 to 8 minutes. Do not turn. Savory Baked Fish 2 lbs fresh fish fillets 2 tsp lemon juice dash pepper 6 slices bacon 1 med onion thin sliced 1/2 cup soft bread crumbs 2 tbsp chopped parsley Temperature: 350 Time: 25 to 30 minutes Place filets in single layer in greased baking dish. Sprinkle with lemon juice and pepper. Fry bacon until crisp, drain and crumble. Cook onion rings in bacon fat until tender and arrange on fish. Combine bacon, bread crumbs, and parsley. Sprinkle over fish. Bake until fish is crumbly when tested with fork. Shrimp Victoria 1 lb raw shrimp peeled 1 cup sour cream 1 sml finely chopped onion 1/4 cup butter 6 oz can of mushrooms 1 tbsp flour 1/4 tsp salt dash cayenne pepper 1 1/2 cups cooked rice Saute shrimp and onion in butter for 10 minutes. Add mushrooms and cook for 5 more minutes. Sprinkle in flour, salt and pepper. Stir in sour cream and cook gently for 10 minutes, not allowing mixture to boil. Serve over rice. Makes 4 to 6 servings. Tuna Casserole 1 can cream of mushroom soup 1 can cream of celery soup 1 or 2 cans tuna 1/2 cup milk seasons to taste egg noodles Temperature: 400 Time: 45 min to 1 hr Mix soups, tuna and milk. Season to taste. Add cooked egg noodles. Cook at 400 for 45 minutes to an hour. Tuna That's Terrific 7 oz elbow spaghetti 1 tbsp butter 2 tbsp chopped onion 10 1/2 oz cream mushroom soup 1/2 cup water 1/2 cup grated american cheese 6 1/2 oz can flaked tuna 2 tbsp sliced pimento 1 tbsp chopped parsley Prepare spaghetti in 3 qt pan. Preheat 10" skillet, uncovered over medium heat for 2 minutes. Melt butter. Saute onions in butter, 5 min. Add soup, water, cheese, tuna and pimento. Stir until cheese melts. Add spaghetti and heat uncovered 5 min. Reduce to simmer, garnish with parsley. Makes 4 to 6 servings. Pickled Fish 1 qt fresh fish 5/8 cup pickling salt 1 cup white vinegar 2 med onions sliced Place fish in jar with vinegar and pickling salt. Let stand for 6 days in refrigerator. Remove and wash in cold water until water is clear. Pack fish into jars with layer of onions between each layer of fish. Add vinegar solution last. Refrigerate for 48 hours. Try it with various types of fish, including some you don't care for baked or fried. Fish bones become soft. See recipe for vinegar solution. Pickled Fish Vinegar Solution 1 cup white vinegar 1 cup sugar 1/2 cup silver satin wine 1/4 box pickling spice Heat solution so that sugar dissolves. Do not bring to a boil. Let solution cool before adding to the fish. You may omit the wine. You can reduce the sugar to taste. The wine listed is 19 percent alcohol. Chex Party Mix 1/4 cup margarine or butter 4 1/2 tsp Worchestershire sauce 1 cup salted mixed nuts 1 1/4 tsp seasoned salt 8 cups of your favorite Chex 1 cup pretzel sticks Temperature: 250 Time: 1 hour Melt margarine or butter in open roasting pan in pre-heated 250 degree oven. Stir in seasonings. Gradually add cereals, nuts, and pretzels. Stir to coat evenly. Bake 1 hour. Stir every 15 minutes. Spread on absorbent paper towels to cool. Store in airtight container. Vegetable Soup soup bones 3 beef bullion cubes any meat desired carrots potatoes onions can of corn green beans Use large pot. Cook bones with beef bullion for 1 1/2 to 2 hours. Remove soup bones and add any meat. Add carrots, potatoes, onions, corn and green beans. Cook thoroughly. Beef and Cabbage Stew 1/4 cup flour 1 tsp salt 1/4 tsp pepper 1 lb beef stew meat 2 tbsp shortening 1 1/2 lb head of cabbage 2 cups water 1/4 cup soy sauce 1/4 tsp whole allspice 1/2 cup chopped fresh parsley Time: 2 hours Put flour, salt and pepper into plastic bag, add meat and shake to coat evenly. In 5 qt Dutch oven, heat shortening, medium heat for 2 minutes. Brown meat on all sides. Keep remaining flour mix in bag. Add cabbage, water, soy sauce and allspice. Bring to boil. Cover and simmer for 2 hours. Thicken liquid with remaining flour mix, serve. Chili 1/2 lb hamburger onion to taste 1 qt tomato juice 1 1/2 tbsp chili powder salt pepper tobasco to taste 8 oz tomato sauce 2 can drained kidney beans Time: 2 1/2 hour Fry hamburger with onion. Drain grease. Add other items. Simmer for 2 1/2 hours. Chris's Chili 3 lb hamburger onion pepper garlic 2 cans italian tomato sauce 1 can stewed tomatoes 1 can stewed italian tomatoes 1 lrg can kidney beans w/juice 2 pkg chili seasoning mix Time: 2 1/2 hour Fry hamburger with onion and chili seasoning mix. Drain grease. Add other items. Simmer for 2 1/2 hours. Oyster Stew 2 1/2 tbsp bacon fat 1 lb onions 2 pint fresh oysters 3 cup milk Add fat to saucepan and put in chopped onions. Do not brown. Keep on low heat. Add oysters and cook until edges curl. Add chopped onion tops and parsley. Add hot milk. Serve immediately. Sugar Water Cookie Glaze 1 cup Confectioners sugar 6 tsp water food coloring Blend sugar with water. Add food coloring, if desired. Brush over cookies while still warm. Bar-B-Que Time Mushrooms 1/4 lb fresh mushrooms 2 tsp butter 1/4 tsp soy sauce 8" foil Cook close to fire. 5 minutes each side. Broiled Mushroom Parmesan mushrooms seasoned salt melted butter parmesan cheese Temperature: Broil Time: 2 to 3 minutes Broil 2 to 3 minutes. Keep at 250 degrees to keep warm. French Fried Mushrooms 1 lb med mushrooms 1 beaten egg 1/4 cup milk 3/4 cup pancake mix Temperature: 375 Time: 2 to 3 minutes Mix egg and milk. Coat mushrooms, then pancake mix. Deep fry 2 to 3 minutes. Salt and serve hot. Golden Potato Casserole 9 potatoes cooked in skin 1/2 cup margarine 2 cup sour cream 1/3 cup chopped green onion 1/2 cup grated cheddar cheese 1 can cream of chicken soup 1/4 to 1/2 cup corn flakes Temperature: 350 Time: 45 minutes Peel and grate cooked potatoes. Add onions and cheese to potatoes. Heat soup with margarine until melted. Blend in sour cream and pour over potatoes in buttered casserole. Dot with margarine and cover with crushed corn flakes. Bake at 350 degrees for 45 min. Great with ham. Serves 10. Ham and Corn Fritters 1 cup thick canned corn 1/2 cup ground boiled ham 1 tbsp minced onion 2/3 cup flour 1 1/2 tsp baking powder Temperature: 375 Mix corn ,ham and onions. Sift flour and baking powder together and add to corn mixture. When all is well blended, drop by tsp-full into deep hot grease at 375 degrees. Drain on a paper towel. Serve with well seasoned cream sauce or tomato sauce. Corned beef may be used in place of ham. Hashed Browns 1 1/2 lb potatoes (4 med) 2 tbsp chopped onions 1/2 tsp salt 1/8 tsp pepper 2 tbsp butter 2 tbsp salad oil or bacon drip Grate or finely chop potatoes. Mix all ingredients and fry. Layered Taco Spread 16 oz refried beans 1/2 cup taco sauce 3/4 cup shredded chedar cheese 8 oz cream cheese 1/4 cup sour cream 3 tbsp mayo 1/4 tsp garlic powder 1 lrg peeled avocado 1 chopped med onion 1 tbsp lemon juice 1 chopped tomato 1/2 cup sliced ripe olives 1/2 cup sliced green onions tortilla chips Stir together beans, taco sauce, several dashes hot suace, if desired. Spread mix on server. Sprinkle half of shredded cheese over. In small bowl combine cream cheese, sour cream, mayo, garlic until smooth. Spread over cheese. Cut avocado into small pieces. Put in blender w/lemon, onion. Spread. Sprinkle on remaining items. Chill. Onion Rings onions, sliced into rings 2/3 cup milk 1/2 cup flour 3/4 tbsp baking powder 1/4 tsp salt Mix ingredients. Thoroughly coat onion rings and deep fry. Pickles 3 cups water 3 cups white vinegar 6 tbsp rock salt 2-3 cloves garlic each jar 1/2 tsp dill per jar cucumbers Boil water, vinegar and rock salt until salt dissolved and solution boiling. Pack each jar with cucumbers and dill and cloves of garlic as listed. Pour brine over pickles, let sit to warm pickles. Pour brine back into pan and bring to boil again. Pour over pickles again.