Colossal Cookbook

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======================================================================== * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * ======================================================================== * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * ======================================================================== * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * ======================================================================== THE PC-SIG COOK BOOK Copyrighted 1988 PC-SIG ======================================================================== Thank you for purchasing this, first-of-its-kind, "Community Recipe & Cookbook Disk". We at PC-SIG have begun this disk with favorite family recipes we've enjoyed. We hope you will savor these dishes and submit your own family favorites! If your dish is the first submission of its kind AND we include it in the Cookbook, you will receive the next update of this disk FREE. In the coming months we expect to come out with several volumes of Cookbook disks featuring never-before-published recipes for delicious taste temptations sent in from all across America, and around the world, by PC-SIG customers---like YOU! Please use the submission form on this disk. Also, as always, your comments are appreciated concerning ways we can improve this disk (or any other product of ours you've tried.) Thank You! ------Candy Cagle, PC-SIG Food Editor ------------------------------------------------------------------------------ FRESH APPLE CAKE 1 Cup Oil 2 Cups Sugar 2 Eggs 1 Tsp. Vanilla 3 Cups Fresh Apples Chopped 1 Cup Chopped Nuts 3 Cups Flour 1 Tsp. Baking Soda 1 Tsp. Salt 1 Tsp. Cinnamon Mix oil, sugar, eggs, vanilla. Add apples, nuts. Mix together flour, soda, salt, cinnamon. (Mix Well). Put in ungreased pan. Bake at 325 for 40 min. or until golden brown. * Dough will be very thick and stiff. CANDY CAGLE ------------------------------------------------------------------------------ BANANA NUT BREAD 1/2 Cup Shortening 1 Cup Sugar 2 Eggs 2 Cups Mashed Bananas 2 Cups Flour 3 Tsp. Baking Powder 1/2 Tsp. Salt 1 Cup Nuts Cream shortening, sugar together. Beat eggs and add bananas. Mix together flour, baking powder, salt, add nuts. Bake in greased loaf pan at 375 for 1 1/2 hour or until done. CANDY CAGLE ------------------------------------------------------------------------------ FLOUR TORTILLAS 1 1/2 Cups Flour 3/4 Tsp. Salt 1/4 Tsp. Baking Powder 2 Tbsp. Shortening Water as needed Mix flour, salt, baking powder together. Cut in shortening. Add enough water to make a soft pliable dough (not sticky). Knead dough until smooth. Pinch off small amounts of dough and form into patties. Roll very thin. Cook on a hot grittle. CANDY CAGLE ------------------------------------------------------------------------------ TAPIOCA PUDDING 1 Egg 1 Cup Milk 1 Tbsp. Sugar 1 Tbsp. Tapioca 1/8 Tsp. Salt 1/2 Tsp. Vanilla 2 Tbsp. Sugar Separate the egg, mix egg yolk, milk, sugar, tapioca, salt in sauce pan. Cook over medium heat, stirring constantly until mixture boils for 3 min. Cool, stir in vanilla. Beat egg white until foamy, beating constantly. Add remaining sugar a little at a time. Beat egg white until stiff, fold beaten egg white into pudding. Chill and serve. CANDY CAGLE ------------------------------------------------------------------------------ WHITE CAKE 2 Cups Flour 1 1/2 Cups Sugar 3 1/4 Tsp. Baking Powder 1 Tsp. Salt 1/2 Cup Shortening 1 Cup Milk 4 Egg Whites 1 Tsp. Vanilla Heat oven 350. In large mixing bowl, combine flour, sugar, baking powder, salt, shortening and milk. Blend well at low speed. Beat 1 1/2 min. at medium speed. Add egg whites and vanilla, continue beating 1 1/2 min. at medium speed. Pour batter into greased and floured 13x9in pan. Bake 35-40 min. or until cake is golden brown and top springs back when lightly touched. CANDY CAGLE ------------------------------------------------------------------------------ GOLDEN PUFFS 1 Cup Flour 2 Tbsp. Sugar 1 1/2 Tsp. Baking Powder 1/2 Tsp. Salt 1/2 Tsp. Nutmeg 2 Tbsp. Oil 3/8 Cup Milk (75 Milieters) Half an egg Mix all ingredients well. Drop by spoonfuls into hot fat (375); fry until golden brown. Drain, roll warm puffs in a cinnamon sugar mixture. Takes about 20 min. CANDY CAGLE ------------------------------------------------------------------------------ CHOCOLATE CREAM PIE 1 1/2 Cups Sugar 1/4 Tsp. Salt 1/4 Cup Cornstarch 2 Cups Milk 3 Egg Yolks, slightly beaten 1 Tsp. Vanilla Sweetened Whip Cream Mix sugar, cornstarch, salt in 1 1/2 Qt. saucepan. Stir in milk gradually. Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir 1 min. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 min. Remove from heat. Stir in premelted chocolate and vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours. CANDY CAGLE ------------------------------------------------------------------------------ SNICKER DOODLES 1 Cup Butter 1 1/2 Cup Sugar 2 Eggs 1 Tsp. Vanilla 2 2/8 Cup Flour 1 Tsp. Cream of Tarter 1/2 Tsp. Baking Soda 1/4 Tsp. Salt 2 Tbsp. Sugar 2 Tsp. Cinnamon Heat oven to 400. Cream butter, sugar in a bowl. Beat in eggs and vanilla. Stir in flour, cream of tarter, soda and salt. Shape into balls. Combine remaining sugar with cinnamon. Roll balls into mixture. Place 2 inches apart onto ungreased pan. Bake 8 - 10 min. Serve. CANDY CAGLE ------------------------------------------------------------------------------ POPCORN BALLS 3 1/2 Cup Popped Corn 1/2 Cup White Sugar 3 Tbsp. Water 3 Tbsp. Corn Syrup 1/2 Tsp. Salt 2 Tbsp. Butter 1/2 Tsp. Vanilla Combine sugar, water, corn syrup, salt and butter in saucepan. Cook over medium heat until mixture is 250 degrees or until hard cracked stage. Remove from heat; add vanilla. Pour candy in a thin stream over popped corn tossing constantly. Shape into balls with buttered hands. CANDY CAGLE ------------------------------------------------------------------------------ PIE CRUST 1 Cup Flour 1/2 Tsp. Salt 1/3 Cup + 1 Tbsp. Shortening 2 - 3 Tbsp. Water Mix flour, salt together, cut in shortening until lumps are the size of green peas. Add enough water to make a dough. Gather dough into a pattie. Roll out dough on a floured board until it is 1 inch bigger than an inverted pie pan. Carefully place dough in a pan, flute the edges and poke holes in crust with a fork. Bake at 400 for 10 min. CANDY CAGLE ------------------------------------------------------------------------------ PIZZA SAUCE 1 8 OZ Can Of Tomato Sauce 1/4 Tsp. Parmesan Cheese 1/4 Tsp. Rosemary 1/4 Tsp. Salt (OPT) 1/8 Tsp. Pepper It's Easy, just mix everything together. CANDY CAGLE ------------------------------------------------------------------------------ PIZZA DOUGH 1 Tsp. Active Dry Yeast 1/2 Cup Warm Water (110 degrees) 1 Tbsp. Oil 1 3/4 Cup Flour Pinch of Salt Dissolve yeast in warm water, add oil, salt, 1 cup flour. Stir until smooth. Add 1/2 Cup flour. Put dough on a floured board and knead until smooth and elastic. Place in a greased bowl. Grease the top of the dough and cover. Let rise until double in size (1/2 - 2 Hours). Roll out dough on a floured board to desired shape and size. Place on a pan and fold over edges to make a ridge. Spread with premade sauce. Add your favorite toppings. Bake at 425 for 20 min. CANDY CAGLE ------------------------------------------------------------------------------ SWEDISH TEACAKES 1 Cup Butter 1/2 Cup Powdered Sugar 2 Tsp. Vanilla 2 Cup Flour 1/4 Tsp. Salt 1 Cup Nuts Heat oven to 325. In a mixing bowl cream butter, sugar, vanilla. Blend in flour, salt and nuts until dough holds together. Shape into balls. Place 1 inch apart on ungreased cookie sheet. Bake 15 to 20 min. Roll into powdered sugar. About 50 cookies. CANDY CAGLE ------------------------------------------------------------------------------ LOLLIPOPS 1/4 Cup Butter Food Coloring 3/4 Cup Sugar 1/2 Tsp. Flavor Oil 1/2 Cup Corn Syrup Butter a cookie sheet. Combine butter, corn syrup, sugar in a saucepan. Cook over medium heat until mixture is 270 degres or until a small amount forms a thread that bends in cold water (soft crack). Remove from heat and add flavoring and coloring. Drop by spoonfuls onto the buttered pan; attach sticks. CANDY CAGLE ------------------------------------------------------------------------------ BANANA SPLIT CAKE 1 PKG. Instant Jello Pudding (VANILLA) 1 Lg. Can Crushed Pineapple 6 - 7 Med. Bananas (Sliced) 1 Lg. Coolwhip Nuts (any kind) 1 Jar Cherries Crushed Graham Crackers Make crust with graham crackers. Add one layer of jello (let it set). Add a layer of pineapple, banana, Coolwhip. Keep adding a layer until ingredients are gone. Sprinkle with nuts and cherries; let chill about 1/2 hour. Eat it up. Um good. JACKIE GILMORE ------------------------------------------------------------------------------ CRAB DIP 1 Envelope of Knox Gelatin 1 Cup Mayo 1 Cup Diced Celery 1/2 Green Onion Diced 1 1/2 Cup Imitation Crab 2 Cans Cream of Mushroom Soup 2 Lg. PKG. of Shelly Cream Cheese Dissolve gelatin in 2 Tbsp. water. Heat soup, cream cheese in saucepan until smooth. Mix together mayo, celery, onion and gelatin. Mix everything together. Place in mold and chill for 2 hours. Good Stuff. JACKIE GILMORE ------------------------------------------------------------------------------ CHICKEN AND POTATOES 1 Whole Chicken Salt Pepper 5 Potatoes 1 Medium Onion Sliced Skin and cut chicken. Salt and pepper to your liking. Slice potatoes and place in baking dish, add onion. Cook for 1 1/2 hour at 375. * Serve with mixed vegetables. JACKIE GILMORE ------------------------------------------------------------------------------ MUSHROOM SPAGHETTI 1 15 Oz Can Tomato Sauce 1 15 Oz Can Stewed Tomatoes 1/2 Cup Chopped Onion 1 Clove Garlic Minced 1 Tsp. Oregano Leaves 1 Bay Leaf 1 LB Fresh Mushrooms, Sliced Salt Pepper 2 Cups Cooked Spaghetti In saucepan mix together tomato sauce, stewed tomatoes, onion, garlic, oregano and bay leaf. Bring to boil, reduce heat, simmer 15 min. Add mushrooms, simmer 15 min. more. Season with salt and pepper to taste. Spoon over spaghetti and eat. MARY CARVALHO ------------------------------------------------------------------------------ MEXICAN CHICKEN 4 Chicken Breast Halves, Skinned 2 Green Onions, Chopped 1 (4 oz) Can Diced Green Chilies 2 Tomatoes, Chopped 1 Clove Garlic, Minced 1/4 Tsp. Cumin Arrange chicken in baking dish. In small bowl mix green onion. chilies, tomatoes, garlic and cumin. Spoon mixture over chicken and bake covered at 350 for 30 min. or until tender. YUMMY MARY CARVALHO ------------------------------------------------------------------------------ TAMALES 2 LBS. Corn Dough (MASA) 2 Cups Lard Corn Husks (1 Bag) 1 LB. Beef Gheradelis Chili Powder Clean corn husks w/water. Let stand for several hours. Cook meat til tender, shred meat, add pepper and chili powder and cook to blend flavor. Mix MASA and lard, add salt, pepper to taste. Spread MASA on centred corn husks. Put about 2 Tbsp. of meat on top. Roll up and steam until done. 2 to 3 hours. MARY CARVALHO ------------------------------------------------------------------------------ BEEF JERKY (MY FAVORITE) 1/2 Cup Soy Sauce 1/2 Cup Worcestershire Sauce 2 Tbsp. Ketchup 1/2 Tsp. Pepper (MORE FOR HOT) 1/2 Tsp. Garlic Powder 1/2 Tsp. Onion Salt 1 LB. Beef Roast Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours. OR 1/2 Cup Soysauce 1/2 Tsp. Garlic Salt 1/2 Tsp. Lemmon Pepper Use the same time as the above. MARY CARVALHO ------------------------------------------------------------------------------ GREEN CHILI SALSA 1 Tbsp. Oil 1 Chopped Onion 1 Sm. Can Chopped Green Chili or 10 Sm. Green Chilies 1 Clove Chopped Garlic 5 Tomatoes Salt to your taste Heat oil, add onion and simmer for a couple of minutes. Add chili and simmer a couple of more minutes. Add garlic and tomatoes, simmer 10 more minutes. Add salt and pepper to your taste. Now blend if you used natural chilies. Blend anyways LA RA HOT MARY CARVALHO ------------------------------------------------------------------------------ HONEY STEWED CHICKEN 1 3 LB. Cup Up Chicken 1 Can Stewed Tomatoes 1 Small Can Mushrooms 3/4 Cup Honey 1 PKG. Lipton Onion Soup Mix 1/2 Cup Hot Water Bread Crumbs & Flour For Coating Coat chicken with bread crumbs and flour. Arrange in 13x9x2 cake pan. Slice onion on top. Mix mushrooms, soup mix, water, honey and stewed tomatoes together. Pour over chicken. Cover with aluminum foil. Bake at 350 for 1 hour and 20 min. CONNIE COSTELLO ------------------------------------------------------------------------------ CHOCOLATE ICEBOX CAKE 1 Cube Butter 1 Cup Flour 1 Cup Walnuts Mix together and put in pan. Bake for 15 min. 1 8 OZ PKG. Cream Cheese 1 Cup Powdered Sugar 1 Cup Cool Whip Mix and spread on top of crust. 2 small packages of chocolate instant pudding (follow directions on PKG) Then spread over cream cheese. Add rest of Cool whip on top, add nuts. CONNIE COSTELLO ------------------------------------------------------------------------------ CHINESE CABBAGE SALAD 2 TBSP. Sesame Seeds 1/2 Cup Slivered Almonds Combine above ingredients and toast in 350 oven until light brown. Prepare the following and place in plastic bag until ready to toss. 1 Large Green Cabbage Head - Chopped 3-4 Green Onions - Chopped Several springs of Cilantro - Chopped Place toasted seeds, almonds and broken up Top Ramen noodles in plastic bag and toss. Prepare dressing and chill before use: 2 Tbsp. Sugar 1/2 Cup Salad Oil 3 Tbsp. Rice Vinegar 1 Tsp. Salt 1/2 Tsp. Pepper Flavoring packet from Top Ramen Chicken Flavor Soup. Just prior to serving, mix all ingredients together and add dressing. ------------------------------------------------------------------------------ SCOTCH BARS 1/2 Cup Butter 1/4 Cup Brown Sugar 1/4 Cup White Sugar 1/2 Tsp. Vanilla 1 Egg Yolk 1/2 Cup All Purpose Flour 1/2 Cup Rolled Oats 1 PKG. Chocolate Bits 1/2 Cup Nuts, Chopped Cream butter, sugars, and vanilla. Add egg yolk and beat until light and fluffy. Stir in flour and rolled oats, blending well. Spread in greased pan, 7x11, and bake in a 350 degree oven. Allow to cool. Melt chocolate bits and spread over baked cookie surface. Sprinkle with nuts. Cut bars while still warm. Makes about 30 bars. - Old Family Recipes from Michigan by Jane Buerger ------------------------------------------------------------------------------ THOUSAND ISLAND DRESSING Mix well together: 1 Green Pepper 1/2 Tsp. Salt 1 Pimento (Small Glass Full) 1/4 Tsp. Paprika 1 Small Onion 1 Cup Mayonaise 1 Hard Cooked Egg 1/2 Cup Whipping Cream 2 Tbl. Chili Sauce 1 Tsp. Sugar 1 Tbl. Catsup - Old Family Recipes from Michigan by Jane Buerger ------------------------------------------------------------------------------ Martha Dixon's COTTAGE CHEESE FRENCH DRESSING (Written on a leaf off the pad from the Office of the Attorney General.) Mix well together: 1-1/4 Cup Cottage Cheese 1/4 Cup Catsup 1/4 Cup Sugar 1/3 Cup Vinegar 1 Tsp. Salt 1 Tbls. Water 2 Tsp. Dry Mustard 1 Tsp. Grated Onion 1 Tsp. Paprika 2 Txp. Worcestershire Sauce 3/4 Cup Oil - Old Family Recipes from Michigan by Jane Buerger ------------------------------------------------------------------------------ AMBROSIA (Serves 6) 6 Slices Pineapple 3/4 Cup Sherry Wine 3 Large Navel Oranges, Sliced 1 Cup Shredded Coconut 1 Cup xxxx Sugar Dust the slices of fruit with xxxx sugar and arrange alternately in a glass dessert bowl. Pour wine ofer the fruit and sprinkle with shredded coconut. Chill thoroughly and serve. - Old Family Recipes from Michigan by Jane Buerger ------------------------------------------------------------------------------ SAUERKRAUT (From the German Side of the Family) 3 Lbs. Sauer Kraut (Liberty Cabbage) 2 Cans Tomatoes 2 Lbs. Pork (small pieces) 2 Green Peppers 2 Lbs. Veal (small pieces) 2 Pts. Sour Cream 4 Lg. Onions 3 Tsp. Paprika Brown meat, brown onion and pepper. Mix together with tomatoes and half of cream and cook longtime---just before serving add rest of cream. - Old Family Recipes from Michigan by Jane Buerger ------------------------------------------------------------------------------ SPANISH PORK Brown in heavy skillet: 1-1/2 Lbs. Diced Pork Shoulder Steak Add and brown lightly, 1 Med. Onion Chopped. Combine and add to pork in skillet: 1-1/2 Cup tomatoes 1 Tbs. Worchestershire Sauce 1/4 Cup Diced Green Pepper 1 Tsp. Salt 1/3 Cup Diced Celery Cover and cook slowly or bake at 350 degrees for 1 hour. (Make certain pork is well done.) - Old Family Recipes from Michigan by Jane Buerger ------------------------------------------------------------------------------ GISELE'S PORK CHOPS (Serve 2) 4 - 2" Pork Chops seasoned on one side with poultry seasoning and onion salt. Other side use Paprika, Salt, Pepper. Dip both sides in bread crumbs. Cover with Tomato halves, and Peas with mayonaise. Bake 40 minutes. - Old Family Recipes from Michigan by Jane Buerger ------------------------------------------------------------------------------ SLOPPY JOES 1 lb ground Beef 1 Can Condensed Chicken Gumbo Soup 2/3 Cup chopped Onion 1/4 Cup Water 2 Tblsp Fat 1 Tbsp Catsup 1/2 Tsp Salt 1 Tbsp Prepared Mustard 1/8 Tsp Pepper Cook meat and onion in hot fat until onion is golden. Stir in remaining ingredients and simmer over low heat 30 minutes. Makes 8 sandwiches served on buns. - Old Family Recipes from Michigan by Jane Buerger ------------------------------------------------------------------------------ ORANGE SHERBET 1 Tsp Unflavored Gelatin 1/3 Cup Orange Juice 1/4 Cup cold Water 1/2 Cup heavy Cream 3/4 Cup boiling Water 3 Tbsp Sugar 3/4 Cup Sugar Few grains Salt 2 Tbsp grated Orange Rind 1 Egg Yolk 1/3 Cup Lemon Juice 1 Egg White Sprinkle gelatin on cold water add boiling water and 3/4 cup sugar stir until dissolved. Add orange rind and fruit juices. Whip cream; add remaining sugar and salt. Beat egg white stiff; fold into cream. Fold in fruit juice mixture a little at a time. Freeze in ice cube tray stirring twice during first hour. Yield: 6 servings. Serve in sherbet glasses with crushed, sugared strawberries on top. - Old Family Recipes from Michigan by Jane Buerger ------------------------------------------------------------------------------ CUT OUT COOKIES 1/2 lb Butter (room temp.) Dash Salt 1 Cup Sugar 1 Tbsp Water 2 1/2 Cup sifted Flour 1 Tsp Vanilla Knead dough slightly, roll flat. Dip cutter in flour Bake in 325 oven , 15 - 20 minutes. - Old Family Recipes from Michigan by Jane Buerger ------------------------------------------------------------------------------ ROYAL FROSTING 1 lb Sugar Whites of 3 Eggs 1/2 Tsp Cream of Tartar Put mixture on electric mixer = the longer it beats the better. To keep soft cover with damp cloth. - Old Family Recipes from Michigan by Jane Buerger ------------------------------------------------------------------------------ FROZEN PUMPKIN PIE 1 Cup Pumpkin Pumpkin Spice Salt 1 Qt Vanilla Ice Cream 1/2 Cup Brown Sugar Put in baked pie shell . Freeze overnight. Put on meringue. Bake like Baked Alaska. 500 degree oven, 1 - 1 1/2 min. - Old Family Recipes from Michigan by Jane Buerger ------------------------------------------------------------------------------ FRENCH TOAST LOVE NOTES Cut letters from white or wheat bread to spell out your message, such as "I LOVE YOU" and a heart shape. Carefully dip into egg batter and fry to golden brown on low heat. Keep letters warm in toaster oven on low. When ready, layout on plate to spell out your message. Add cinnamon and syrup to suit your taste and serve to the surprise of your spouse. (This is a great way to get out of the dog house when you come home late the night before!) - Troy Challenger ------------------------------------------------------------------------------ 3 Quick Snacks to make ahead of time and keep on hand: PIGLETS IN BLANKETS Cut hotdogs into thirds and wrap with biscuit dough. Cook in toaster oven until dough swells and is toasted brown. Store in ziplock bags and toss in microwave for 5 seconds when hunger attack hits. PEANUT BUTTER FINGER FOOD JIF crunchy or smooth peanut butter. Add jelly or jam if you have a sweet tooth. Smear on bread and chop into eighths, on celery sticks (3" long) and whatever else you have left over. Store in zip lock bags until needed. Also great on apple slices and for making banana sandwiches (only they don't store well, so it's make and eat.) MELLO JELLO Save all the little margerine containers (6-12). Mix any flavor Jello and canned fruit ( or fresh fruit chunks) and pour into containers and pop into the fridge. Then when you want a tasty treat, just grab one and plop on a dollup of whipping cream. Instant wobbly delite! - Troy Challenger ------------------------------------------------------------------------------ HARVEY G. WALLBANGER CAKE Recipe given to Connie Costello on a gift bottle of homemade Galliano. Empty a pkg of 2 layer-size Orange Cake Mix (or Duncan Hines Yellow Supreme) & a 3 3/4 oz packet of Instant Vanilla Pudding Mix into a large bowl. Blend in 4 Eggs, 1/2 cup Cooking Oil, 1/2 cup Galliano, & a Harvey Wallbanger, without the ice (6 oz orange juice, 1/2 oz Galliano, & 1 oz Vodka). (Tradition is that you make 2 Harvey Wallbangers - one for the cake & one for yourself). Mix until smooth. Pour into greased & floured 10" fluted tube pan. Bake for 45 min. at 350 . Or use two 9" cake pans and bake for 30 mins. Cool in pan for 10 min. Remove to a rack & pour on glaze while cake is still warm. The glaze: Combine 1 cup sifted Powdered Sugar, 1 Tbsp Vodka, & 1 Tbsp Galliano into a bowl, blend together & you have it! Get that glazed look out of your eyes. Peg Marks for Connie ------------------------------------------------------------------------------ CHORIZO CON MACCARONES 2 Cups Elbow Macaroni 8 oz canned Tomatoes Salt to taste 1 small Onion, finely chopped 1/2 Tsp dried Thyme 1 Tsp chopped Parsley Bay leaf Salt and Pepper to taste 6 - 8 Peppercorns 2 Tbsp Olive Oil 1 Tsp Onion Juice 1/2 Cup grated Sharp Cheddar or Parmesan Cheese 3 Chorizo (if not avail. use Pork Sausage) Cook Macaroni by directions on pkg, adding Salt, Thyme, Bay Leaf, Peppercorns and Onion Juice. When tender, rinse in cold water and drain. Fry Sausage until brown. Remove from pan. In same pan, saute tomatoes and chopped Onions. Add Parsley, Salt and Pepper and simmer until thick layers of the Macroni, Sausage, Sauce and Grated Cheese. Bake at 350 degrees for about 20 min. or until heated through. Serves 6. Onions in the above dish have many benefits, they contain sulphur, vitamins, minerals, salts and protein. In addition, members of the onion family have been found to balance blood pressure and cleanse the body from inside out. But always keep your mouth tightly shut when chopping onions and cut the root end off last, to aid in holding back tears. CONNIE COSTELLO - Mother's recipe ------------------------------------------------------------------------------ SAFFRON CURRIED RICE 3 Cups Chicken Broth 1 Tbsp Curry Powder 1 1/2 Cups long-grain White Rice 4 threads Saffron In heavy saucepan heat broth to boiling. Stir in rice, curry powder and saffron. Cover, reduce heat to simmer and cook 20 min. - CONNIE COSTELLO ------------------------------------------------------------------------------ POULTRY STUFFING (JOKE) 2 Cup Bread Crumbs 2 Cups Popcorn (unpopped) 1/2 Cup Butter 1/2 Tsp. Poultry Seasoning 1 Tsp. Salt 2 Small Onions 1/2 Cup Celery 1 Fat Turkey Dice onion and celery. Simmer in butter and season with poultry seasoning; add salt. Mix all ingredients and insert in front and rear of poultry. This recipe cooks for 4 to 5 hours. When the popcorn pops, it will blow the bird clear out of the oven. HA! HA! DAVE TITUS ------------------------------------------------------------------------------ MacCRONIEanCHEESE 1/4 To 1/2 Block Of Cheese 1/2 To 1 Cup Milk 2 Tbsp. Butter 3 To 4 Tbsp. Flour 1/2 To 3/4 Bag Noodles 1 Handful Breadcrumbs Some Parmesan Cheese Set oven to 325. Simmer cheese, milk and butter until smooth and add flour to thicken to desired consistency. Boil noodles until barely tender. Mix sauce and noodles in casserole dish and top with bread crumbs and parmesan cheese. Bake 30 to 60 min. until topping is slightly brown. Mmmmmm DAVE TITUS ------------------------------------------------------------------------------ SOUPER DIPS CALIFORNIA DIP In small bowl, blend 1 envelope of Onion Soup mix with 2 cups (16 oz) sour cream. Chill. Makes 2 cups. CALIFORNIA VEGETABLE DIP Add to the above 1 cup finely chopped green pepper and tomato; add 2 Tsp. chili powder. CALIFORNIA HORSERADISH n' BACON DIP Add 6 slices bacon, crisp cooked and crumbled, and add 3 Tbsp. horseradish. DAVE TITUS ------------------------------------------------------------------------------ WASSAIL BOWL 3 Whole Oranges Whole Cloves 6 Cups Apple Cider or Juice 1 Cinnamon Stick 1/4 Tsp. Nutmeg 1/4 Cup Honey 3 Tbsp. Lemon Juice 1 Tsp. Lemon Rind 1 Can (1 LB. 4 OZ) Unsweetened Pineapple Juice (2 1/2 Cups) Heat oven to 325. Stud oranges with cloves (about 1/2" apart). Place in baking pan with a little water (just enough to cover bottom of pan). Bake 30 min. Heat cider and cinnamon stick in large pan. Bring to boil and simmer covered for 5 min. longer. Place in punch bowl and float baked oranges on top. * Serving note: keep hot over low heat or heat in small amounts as guests arrive. Makes 20 cups. DAVE TITUS ------------------------------------------------------------------------------ CROCK POT CHILI 1 1/2 Lbs. Ground Beef 1/2 Cup Chopped Celery 1/2 Cup Chopped Mushroom 3/4 Cup Chopped Onion 1 Bay Leaf 2 Tbsp. Chili Powder 1 Tsp. Garlic Powder 1 Tsp. Salt 1 Tsp. Paprika 1/2 Cup BBQ Sauce 16 Oz. Tomato Sauce 28 Oz. Stewed Tomatoes 15 1/2 Oz. Kidney Beans 1 Tsp. Red Cayenne Pepper Brown beef, drain fat & put in crockpot. Add rest of ingredients, except kidney beans. Cook on low 8-10 hours or on high for 5-6 hours. Stir occasionally. Add beans about 1 1/2 hours before you serve. LINDA D. YORKS ------------------------------------------------------------------------------ CARROT CAKE 2 Cups + 2 Tbsp. Flour 2 Tsp. Baking Powder 1 1/2 Tsp. Baking Soda 2 Tsp. Cinnamon 2 Cups Sugar 1 1/4 Cup Oil 4 Eggs 2 Cups Grated Carrots 8 1/2 Oz. Crushed Pineapple, Drained 1/2 Cup Chopped Nuts 1/2 Cup Raisins Mix oil, eggs, carrots, pineapple, sugar, cinnamon, salt, baking powder, baking soda. Add flour, nuts, raisins. Mix everything together. Grease and flour a l3 x 9 pan or two 8 x 9 inch cakepans. Bake at 350 in preheated oven for 45 minutes. ------------------------------------------------------------------------------ CREAM CHEESE FROSTING 4 Oz. Cream Cheese 1/4 Cup Butter 1 Tsp. Vanilla 1/2 Box Powdered Sugar Mix everything together and frost pre-made carrot cake. YUMMMMM ------------------------------------------------------------------------------ LOUISE'S APPLE BROWN BETTY 2 PKGS. Graham Crackers 1 Cup. Brown Sugar 1/2 Lb. Butter 8 Medium Apples, peeled and thinly sliced 1 1/2 Tsps. Vanilla Juice of 1 Lemon 1 Cup Water Put crackers in food processor and make fine crumbs. Melt butter and mix with cracker crumbs. Firmly press a layer of cracker crumbs onto bottom and sides of a casserole dish. Mix brown sugar and apples together. Add a layer of apples, then a layer of crumbs, ending with a final topping of crumbs. Pour mixture of water, lemon and vanilla slowly over top of mixture. Cover and bake in a 350 degree oven at least 1 hour or until apples are tender. Cool with cover removed and serve warm or room temperature. PAUL CICOGNA ------------------------------------------------------------------------------ AUNT GLORIA'S TUNA MEATBALLS 2 Cans Water Packed Tuna Drained 2 Tbsp. Olive Oil 2-3 Whole Eggs 1 Tbsp. Parsley Flakes Bread Crumbs Salt & Pepper 2 Whole Garlic Cloves 1 Can Stewed Tomatoes Drain water off tuna, place tuna in medium size bowl and break into flakes. Add oil, eggs, parsley, salt and pepper, and some bread crumbs. With hands, mix together thoroughly. Add more bread crumbs; an additional egg might need to be added to hold mixutre together in a ball shape. In frying pan place the whole garlic cloves with enough oil to cover bottom of pan. Heat until garlic begins to sizzle. Shape tuna into balls. Place balls into pan and brown all sides. Place the stewed tomatoes in a blender and blend until liquid. Add the liquid tomatoes to the browned tuna balls. Heat until bubbly, then cover and simmer about 1 hour. ------------------------------------------------------------------------------ CHOLESTEROL DIP 1 Package Knorr Swiss Vegetable Soup Mix l Cup Sour Cream 1 Cup Mayonnaise 4 Hard Boiled Eggs Chopped 1 Can Water Chestnuts Chopped Chopped Green Onions 1 Package Frozen Chopped Spinach - Thawed & Drained Mix together above ingredients and chill. Place in hollowed out small round french bread. For larger round loaf, double recipe for dip. Cut two small tin loaves (baguettes) in bite-size pieces...use bread for dipping. ENJOY...ENJOY...ENJOY... Remember: A minute on your lips, a lifetime on your hips! - KATHY LEONARD ------------------------------------------------------------------------------ CAULIFLOWER SALAD 1 Lg. Cauliflower 1/2 Cup Diced Radishes 1/2 Cup Chopped Green Onions 1/4 Cup Snipped Parsley Pinch Carroway Seed 1/2 Cup Sour Cream 1/2 Cup Mayonnaise 1 Pkg. Good Seasons Cream Cheese Garlic or Garlic Salt Cauliflower should be in small, bite size pieces. Mix all ingredients and then refrigerate at least 2 hours - overnight is even better. Garnish with more parsley and radishes. (Yogurt can be substituted for Sour Cream.) - KATHY LEONARD ------------------------------------------------------------------------------ COLD RICE SALAD 1 6-7 Oz. Pkgs. MJB Chicken Flavored Rice 2 Green Onions Thinly Sliced 1/2 Green Pepper Chopped Finely 8 Stuffed Green Olives Sliced 2 Jars (6 Oz. Ea.) Marinated Artichoke Hearts 1/3 Cup Mayonnaise Drain artichokes and save marinade. Slice artichokes, removing any tough leaves. Cook rice as directed, except omit butter. Remove from heat and cool. Add onion, pepper, olives and artichokes. Combine marinade and mayonnaise and add to rice. Add seasoning to taste. - KATHY LEONARD ------------------------------------------------------------------------------ CHICKEN RICE ROGER 2 1/2 Lb. Fryer, Cut Up 3/4 Cup Uncooked White Rice 1 Tbsp. Grated Yellow Onion 2 Chicken Bouillon Cubes dissolved in 1 3/4 Cup Water 3 Oz. Can Sliced Mushrooms 1/2 Stick Butter or Margarine Flour and brown chicken. Put rice in greased casserole dish. Sprinkle with salt and pepper. Place grated onions on top. Add mushrooms and mushroom juice. Put chicken on top of rice mixture. Pour bouillon over top and dot with pats of butter or margarine. Cover and bake approximately 1 hour in 350 oven. - PAUL CICOGNA ------------------------------------------------------------------------------ SNICKERS CAKE Betty Crocker German Chocolate Cake Mix 1/4 Cup Milk 1 Pkg. Kraft Caramels 6 Oz. Pkg. Chocolate Chips 1 Cube Butter or Margarine 1 Cup (or more) salted peanuts Mix cake as directed on package. Pour 1/2 the mix in a greased/floured 9xl3 pan and bake at 350 for 20 min. While cake is baking melt caramels, butter and milk together. Also slightly chop nuts. When cake is done remove from oven and pour caramel mixture over the top. Cover with chocolate chips, peanuts, and spread the remaining cake mix over the top. Bake for 20-30 more minutes at 350. Let cool about 2 hours, then cut into squares. Enjoy! Kathy Leonard ------------------------------------------------------------------------------ CANDY ORANGE SLICE BARS Beat 3 eggs and 4 Tbls water together. Add 2 cups brown sugar, 1 cup orange slice candy, chopped fine, 1 tsp cinnamon, 2 cups flour, 2 tsp baking powder. Put on cookie sheet and bake in moderate oven. While warm frost with 1 cup powdered sugar, 1 Tbls butter and enough orange juice to make frosting. Cut into bars. Kathy Leonard ------------------------------------------------------------------------------ BUTTERMILK CAKE 1 Cup Shortening 3 Eggs 2 1/2 Cups Sugar 3 Cups Flour (scant) 1 Cup Buttermilk 1 Tsp Vanilla 1/2 Tsp Baking Soda Bake in Bunt Pan 350 degrees 1 hr & 15 min. Kathy Leonard ------------------------------------------------------------------------------- (END - But More Recipes Coming Soon!) ===============================================================================