"Cooking with Grandma C" Glazed Corned Beef Place rinsed corned beef and 1 cup water into baking dish. Cover tightly with foil. Bake at 350 degrees about 2 hours. This will depend on the size of the roast. A 4 pound roast with take 2 hours a smaller one less. In a bowl mix together 1 cup apricot preserves, 4 tablespoons brown sugar and 2 tablespoons soy sauce. Spread this mixture over the corned beef. Bake uncovered for another 25 to 30 minutes. This is so good!! I make cabbage in another pan. Here is how I do it. In a large skillet place chopped cabbage and 1 cup water. Bring to a boil and then simmer with a lid on the pan. When cabbage is to desired tenderness drain off the water. Add 2 tablespoon butter, 1 tablespoon sugar, salt and pepper to taste. Stir over low heat until well coated, serve on platter with corned beef. My grandma would make creamed cabbage sometimes. Make cabbage the same as above and then add a not to thick white sauce. This is very good with anything, anytime. This is how I make white sauce. You adjust the measurements by how much white sauce you need. 1 Tablespoon butter, melted over low heat. Add one Tablespoon white flour and stir and cook for 30 seconds. Turn heat up to medium and slowly add milk, whisking as you add the milk. As it starts to cook reduce heat to low and the mixture will thicken. Continue adding milk until it is as thin or thick as you like. You can make as much or as little white sauce as you need simply by keeping the measurements equal parts butter to equal parts flour. I hope you enjoy this as much as I do! Enjoy!! Potato Soup With A Twist This soup is a little different but I hope you will try it anyway. This is the way my family made potato soup and I love it. 4-6 med. to large potatoes peeled and cut into bite size cubes 1 small to med. onion chopped 2 ribs celery chopped Place in heavy 4 quart pan and add just enough water to cover. Cook until tender but not mushy. Add 4 cups milk, 2 cups 1/2 and 1/2, 1 tsp. celery salt, 1/4 tsp. black pepper and 2 tbls. butter. Cook over medium low to medium heat, stir often so it doesn't scorch. Do not let it boil, just simmer. Break 5 or 6 eggs into a bowl. With a fork prick the yolks. Do not stir or beat. When soup is hot add the eggs but do not stir. After 3-4 minuets stir gently 2 or 3 times. You want the whites and yolks to cook so that you can see them, not get beaten into the soup. After the eggs have been cooking for about 15 mins. you can eat the soup. Sometimes I like to add 1 tsp. dry dill weed. You add it when you add the milk. This soup just gets better everyday until it is gone. My son especially likes to get big pieces of the eggs in his bowl. As for me, just give me a big bowl of this soup, some saltines and a slice of good cheese. Let me know what you think!! Enjoy!! Hot German Potato Salad, Sherry's Way Boil 8 to 12 small to medium potatoes cooked till tender but not mushy. I leave the peals on. Hard boil 2 or 3 eggs In large skillet melt 3 Tbls. butter, into this add heaping Tbls. onion. Sometimes I use white, red, or green onions. Whatever I have on hand. Saute until tender but not brown. Then add 1 heaping Tbls. flour and stir and cook over medium heat for 30 to 40 seconds. To this add 2 cups water and Wisk until smooth and thick. Wisk in 1/4 cup cider vinegar and 1/3 cup sugar, 1 tsp. salt and 1/2 tsp. pepper. Let simmer on low. Slice or cube potatoes into bite size pieces, peel eggs and chop into bite size pieces. Add potatoes and eggs to sauce. Add 1/4 cup crisp bacon that has been crumbled. Simmer together, if sauce gets to thick add more water a little at a time. Taste, if to sour add more sugar, if to sweet add more vinegar. You can make this early in the day and just warm up when needed. Is great the next day too. This can also be served at room temperature. This is great to serve with Brats and coleslaw. Also good with pork chops and cooked cabbage. Enjoy! Oven Fried Chicken 3lbs. chicken pieces 1/2 cup butter 1 egg 1/2 cup evap. milk 1 cup flour 1 tsp. baking powder 2 tsp. paprika 1 tsp. salt. Heat oven to 400 degrees. Place butter on large baking sheet and place in oven to melt. Beat egg and add milk. Dip chicken into egg and milk mixture and roll in mixture of baking powder, flour, paprika and salt. Place pieces skin side down on baking sheet. Bake 30 min. then turn chicken over and bake 30 mins. longer. Do not crowd chicken in pan so that all side get nice and brown. Most of my family like dark meat so sometimes I do just legs and thighs. You could also do just breasts. Legs and thighs won't take as much baking time unless they are really large pieces. I love fried chicken and this is a nice substitute when you don't have the time to stand by the stove and fry chicken. Enjoy! Can't Stop Eating Snack Mix 1 bag original Bugles 1 bag of Chex Snack Mix 1 bag Cheese bugles 1 Pkg. Pepperidge Farm Fish Crackers 1 bag Ritz Toasted Chips Dairyland Cheddar flavor 2 cups of your favorite flavored pretzel 1 Bottle Orville Redinbockers Popcorn Oil 2 Pkgs. Hidden Valley original salad dressing mix Mix oil and Hidden valley together. Dump all of crackers and chips into very large bowl. Pour oil mixture over top. Mix well, divide onto two large sheet pans. Bake in pre-heated oven at 250 for 1 hour. Stir 2 or 3 times during baking. Let cool, store in airtight container. Feel free to substitute your favorite cracker or chip. This makes great gifts at Christmas time or to take along to a party. Enjoy! Butter Brickle Biscotti 1/2 cup butter softened 1/2 cup sugar 1/4 cup packed brown sugar 3 eggs 2 tsp. vanilla extract 3 cups flour 2 tsp. baking powder 1/4 tsp. salt 1 package (7 1/2 or 8 ounces) English toffee bits or almond brickle chips In large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour, baking powder and salt to creamed mixture and mix well. Stir in toffee bits. Divide dough in half. On a parchment paper-lined baking sheet. shape each half into a 10-in. x2-1/2 in,. rectangle. Cover and refrigerate for 30 minutes. Bake at 350 for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board, cut diagonally with a serrated knife into 1/2 in. slices. Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Bemove to wire racks to cool,. Store in airtight container. Makes about 2-1/2 dozen. These are great to have on hand for coffee, also make great gifts. Sometimes I dip one end of each into chocolate or drizzle chocolate over the top. You can melt chocolate chips with 1 or 2 tbls,. of milk in microwave or use chocolate bark. The girls in my Bible Study really enjoyed these, hope you do too. Enjoy!! Pecan Pie Mini Muffins 1 cup brown sugar 1/2 cup flour 1 cup chopped pecans 2/3 cup butter melted NO SUBSTITUTES 2 eggs beaten In a bowl, combine brown sugar, flour and pecans, set aside. Combine butter and eggs and mix well. Stir into flour mixture just until moistened. Fill greased and floured or paper-lined miniature muffin cups two-thirds full. Bake in preheated oven at 350 for 20-25 minutes or until muffins test done. Cool on wire racks. About 2-1/2 dozen. I love these muffins. They are so easy to make, no mixer, no mess and they look pretty too! My brother in Oklahoma sends me pecans from a local pecan farm every year for Christmas. What a treat and this is one of my favorite ways to eat them! I hope you like them as much as I do! Enjoy! Butter Dumplings 2 Tablespoons butter 2 eggs 6 tablespoons flour 1/4 teaspoon salt Cream butter until soft. Beat in eggs. Stir in flour and salt. Drop by teaspoonfuls into simmering soup and simmer, covered for 8 minutes. Makes 3-4 servings. My family loves these dumplings in beef stew. I always have to triple the recipe so everyone has enough dumplings. These are a German dumpling that are richer than a regular dumpling. They are also a little heavier than a regular dumpling but lighter than a potatoe dumpling. I hope your family enjoys them as much as mine. Enjoy! Sherry's Favorite Peanut-Butter Cookies Cream together 1 cup shortening 1 cup granulated sugar 1 cup brown sugar Mix in 2 eggs 1 teaspoon vanilla 1 cup peanut-butter 2 teaspoons soda 1/2 teaspoon salt 2 cups flour Drop by rounded teaspoons onto ungreased cookie sheets. Press with back of floured fork to make crisscross. Bake in preheated 350 oven about 10mins. Edge should be slightly brown. Let cool on pan 1-2 mins. and remove to cooling rack. I LOVE THESE COOKIES! Back in the late 1950 when I went to Clinton Jr. High in Tulsa, Okla. they were served in the school cafeteria. They made them the size of a small saucer. As I recall you could buy 2 for twenty-five cents. When I eat them now I almost feel 14 again! I hope they make you feel like a kid again. Enjoy!! BBQ Sauce 1 cup ketchup 1/2 cup water 1/3 to 1/2 cup brown sugar 1/2 tsp dry mustard 1/4 onion chopped or 1 Tbls. dry onion 2 tsp worcestershire sauce Simmer all of the ingredients together until onions are soft. I always double this recipe. It lasts in the fridge at least a week. Here are some of the ways my family like this recipe used. BBQ smokies, BBQ wieners, BBQ chicken, BBQ meatballs, Stir in left over roast, beef or pork. Also good as a dipping sauce for any kind of meat. Enjoy! Refrigerator Cucumbers 7 cups cucumbers, sliced thin 1 cup onions sliced thin, I like to use red onions but any will do 1 cup green pepper sliced thin. Yellow or red would work also Layer into gallon jar or ice cream bucket or large bowl with lid Mix together 2 cups sugar 1 cup cider vinegar 2 tbls. celery seed 1 tbls. salt. NOT IODIZED When mixed thoroughly pour over vegetables. Cover and refrigerate for at least 24 hour.. This keeps in the fridge for several weeks. It is great as a salad, with sandwiches or as a condiment. Enjoy!! Harvard Beets Mix together in sauce pan: 1/2 cup sugar 1 heaping Tbls. cornstarch Add 1/4 cup cidar vinegar 2 Tbls. butter all of the juice from a 16oz. can of beets. About 1 cup. Over med. low heat stir constantly until the mixture thickens and boils. Be sure to stir and watch. This will burn easily. Taste to see if you want a little more sugar or vinegar. If it seems to thick add a little more beet juice or a little water. Then add beets and heat through. Some people say they don't like beets, but I think if you try this you will like it. My family loves it with pork, mashed potatoes and applesauce. Give it a try and let me know what you think. Enjoy! 4 Day Bucket Dill Pickles In a 5 qt. ice cream pail layer , starting with dill, then small cucumbers or larger ones quartered lengthwise, sliced onion and lots of garlic. Continue layering like this until pail is full, beginning and ending with fresh dill. Heat to boiling in large pot, 3 cups cider vinegar 9 cups water 1/2 cup canning salt 3/4 tsp. alum. Pour this mixture over cucumbers while still hot. Cover with lid. When cool refrigerate. Ready to eat in 4 days. Zucchini Oatmeal Muffins 2-1/2 cups flour 1-1/2 cups sugar 1 cup chopped pecans 1/2 cup quick-cooking oats 1 tablespoon baking powder 1tsp. salt 1 tsp. cinnamon In a good sized bowl mix all of above ingredients together well. Beat together 4 eggs and 3/4 cup vegetable oil. Add 3/4 cup shredded zucchini, packed. Beat together. Add egg mixture to dry ingredients. Stir well by hand, do not overbeat, mixture will be lumpy. Fill greased muffin cups 3/4 full. Bake in preheated oven at 400 for 25 mins. If you make mini muffins bake for 15 mins. Cool on rack. Makes 1 dozen regular muffins. I usually make 1/2 with nuts and 1/2 without. Not everyone in my family eat nuts. These are good warm or cool. I like them with just butter or with a dab of chokecherry jelly. Enjoy! Cucumber Corn Salad 3 or 4 nice size cucumbers Peel and slice into a colander, sprinkle with 2 tsp. salt and let sit for at least 15mins. Then rinse very well and drain. 1 cup Miracle Whip 1 Tbls. cider vinegar salt and pepper to taste 1/4 cup milk Whip this together well. In bowl mix together cucumbers, 1/4 diced onion, 1 large tomato cut into bite size, one can whole kernel corn drained. Mix in Miracle whip mixture and refrigerate for at least 1/2 hour. Diced green or red peppers are also good added to this. You can make this the day before and it will be even better when the flavors have a chance to blend. More vinegar may be added for a little more bite or a little sugar for a little less bite. Enjoy! Cinnamon Flop 1 cup sugar 2 cups flour 2 tsp. baking powder 1 Tbsp. melted butter 1 cup milk Mix together sugar, flour and baking powder. Add butter and milk and stir until well blended. Divide mixture between 2 9" pie or cake pans that have been greased. 1/4 cup flour divided and sprinkled evenly over top of batter. 1 1/2 cups brown sugar divided and sprinkled evenly over flour. 2 tsp. cinnamon sprinkled over brown sugar. 1 1/2 sticks cold butter cut into 1/4 inch chunks divided and pressed into batter. This makes holes and later gets gooey as it bakes. I like to sprinkle pecan or walnut halves over the top. You could do one pan plan and one with nuts, whatever you family likes. Bake in preheated oven for 30 mins. You can eat one pan and freeze the other. This is fast and easy, no mixer needed. I like it for breakfast, brunch or coffee break. It is even good for dessert! Enjoy! Oriental Salad 1 head lettuce, washed, torn and dry 1 can mandarin oranges, drained 1/2 lb. bacon, fried crisp and crushed 1 small pkg. almonds, browned in bacon fat 1 1/2 cups chowmien noodles Dressing 2 1/2 tbsp. vinegar 1/2 tsp. dry mustard 2 1/2 tbsp. honey 1/2 cup sugar 1/2 tbsp. lemon juice 1/2 tsp. paprika 1/2 tsp. celery salt 1/2 tsp. grated onion Toss first 5 ingredients together. Heat all dressing ingredients until sugar is dissolved. Cool. Add 1/2 cup salad oil to dressing and blend well. Pour dressing over salad just before serving. Some great things to add, fresh sliced strawberries, shredded chicken, thinly sliced steak or beef, thin strips of pork, crab meat, thin rings of red onion, canned onion rings, sugared pecans or walnuts. Let your imagination guide you! This is a great lunchen dish or first course for a cookout. Is also great for a pot luck. Just be sure to wait to add dressing until serving time. Enjoy!! Amish Chicken 1 pkg. dried beef 8 strips bacon 8 boneless and skinless chicken breasts. It is better to use the fresh fatter ones than the thin frozen ones 1 cup sour cream 1 can cream of mushroom soup Cover bottom of 9'x13' baking dish with dried beef. Wrap 1 strip bacon around each chicken breast in spiral fashion. lay on top of dried beef. Mix sour cream and soup together and pour over the chicken. Bake at 275or 300 for 3 hours, uncovered. This is so easy and so good. You could make this for 50 people as easily as for just 8. I like to serve it with Pea and mushroom Risotto and a crisp salad. But a baked potato and a vegetable would be good also. Enjoy!! Mustard Sauce for Ham 1 can condensed tomato soup 1/2 cup sugar 1/2 cup vinegar 1/2 cup prepared mustard 2 eggs yolks Wisk all of this together in a medium saucepan. Add 1 stick butter. Heat over medium heat, stirring constantly, until thick. You can make this ahead and reheat in microwave. This is great as a side for your ham dinner, also great for sandwiches. Put warm ham on big buns and add sauce. Yummy! Would work for corned beef, pastrami or roast beef. Have a Blessed Easter and Enjoy!! Stir-n-Drop Sugar Cookies 2 eggs 2/3 cup vegetable oil 2 tsp. vanilla 3/4 cup sugar 2 cups flour 2 tsp. baking powder 1/2 tsp. salt Heat oven to 400. Beat eggs with fork. Stir in oil and vanilla. Blend in sugar until mixture thickens. Blend in flour, baking powder and salt. Stir just until smooth. Drop by teaspoonful 2" apart on ungreased cookie sheet. Flatten with greased bottom of glass dipped in sugar. Bake 8 to 10 min. Remove immediately. Makes about 3 doz. This is my favorite sugar cookie. It is so easy!! No mixer, not cutting out, all done in less than an hour! Sometimes to pretty them up I will sprinkle with colored sugar before I bake them. EVEN YOUR KIDS CAN MAKE THESE! Enjoy! Veggie Tortilla Pinwheels 2 pkg. 8 oz. cream cheese, softened 1 envelope ranch salad dressing mix 3 green onions, chopped 1 can chopped green chilies, drained 4 oz. 1 can sliced ripe olives, drained. 3.8 oz. 1 celery rib. chopped 1/4 cup chopped sweet red pepper 2 to 3 tbsp. real bacon bits 8 flour tortillas 10 inch. In a small bowl, beat cream cheese and dressing mix until blended. Beat in the onions, green chilies, olives, celery, red pepper and bacon. Spread over tortillas. Roll up. Cut each into 1 in. slices. Refrigerate until time to use or any leftovers. Yield about 5 doz. My daughter Susie found this recipe in the Simple and Delicious Magazine. She made it for a Scrapbook retreat and it was a hit. Enjoy! Bill Jr's Macaroni Salad Cook 4 cups shell macaroni until tender, drain and place in large bowl. Hard boil 6 large eggs, peel eggs and cut up into macaroni. Chop 1/4 cup onion and 2 stalks celery. Bill likes to chop this very fine, I like it a little more coarse. Add to bowl. Cube 1/4 to 1/3 box Velveeta cheese into bowl. This is a 2lb. box. 1/2 cup to 1 cup frozen peas. Bill doesn't like peas so he does 1/2 cup. I love peas so I do more. Sauce 2 cups miracle whip salad dressing, 1/2 tsp. dry mustard. 1 tsp. salt 1/4 tsp pepper 1/4 to 1/2 cup sugar. This depends on sweet you like your salad. We tend to like it sweet. 1 cup milk Mix sauce really well, pour over macaroni mixture. Stir well, refrigerate for several hours. When you are ready to serve you might have to add a little more milk as macaroni absorbs the moisture. If you would like to make this into a main dish you could add chopped ham, chicken, a can of drained tuna or even some shrimp. Bill makes this for all of our special family gatherings, Christmas, super bowl, and many times during the summer. Enjoy! Monkey bread 1 cup brown sugar 1 stick butter 2 tblsp. milk Cook together in microwave or on top of stove, [be careful when cooking on top of stove, it will burn easily]. Bring to a boil then remove from heat and add 1 tsp. vanilla. While this is cooking take a plastic bag. Put 1 heaping cup white sugar and 2 tsp. cinnamon in it and shake it up. Take 3 cans Biscuits [these are the small biscuits] and break each biscuit into 3 pieces. Place in bag and shake till all pieces are coated. Pour 1/2 of sauce into greased Bundt pan. Evenly place coated biscuits on sauce and pour the rest of the sugar mixture over biscuits. Then pour rest of sauce on top. Bake in preheated oven at 350 for 30 mins. Take out of oven and let set for 5 mins. Then flip onto plate. My family loves this for breakfast or brunch. Also great for coffee break. I love pecans, so I like to place pecans in bottom of Bundy pan before I add anything else. It comes out like a Carmel pecan roll. You could also use walnuts. This is quick and easy and not expensive. People will think you did something very special and it is so good. Enjoy! Delicious Cookies 1 cup brown sugar 1 cup white sugar 1 cup butter 1 cup veg. oil 1 egg 1 tsp. vanilla 1 tsp salt 1 tsp. soda 1 tsp. cream of tartar 1 cup coconut 1 cup oatmeal 1 cup rice krispies 31/2 cups flour 1 cup choc. chips Cream together sugars, oil and butter. Add egg and vanilla. Beat in salt, soda, cream of tartar, oatmeal and flour. Mix in coconut, rice krispies and choc. chips. Do not over mix the last 3 ingredients. Drop by spoonfuls onto ungreased cookie sheets and press down with a fork. Bake in preheated 350 oven for 12 to 15 mins. until done. Makes about 100 cookies. I have made this recipe for over 30 years and it is always a hit. No one in my family likes coconut but me, yet they all like this cookie. I use a small scoop to make the cookies so that they are all the same size. I spray the scoop with Pam and the dough comes out easily. I always use butter but margarine can be substituted. The cookies also freeze well, if you can get them in the freezer before they are all gone! Enjoy! Broccoli Primavera with Cheese Sauce 4Tbls. Olive or veg. oil 1 head broccoli, cleaned and cut into pieces 1 small red pepper, diced {I don't always use} 3/4 cup green onions, chopped {can substitute 2tbls. chopped onion} 1 cup fresh sliced mushrooms or 1 can mushrooms. 1/2 cup sliced celery 1 cup milk 1/2 of a 1 lb. Velveeta cheese, cubed 1/4 cup parmesan cheese 1/4tsp. oregano 1 1/2 cups cooked chicken or shrimp 1tsp. garlic salt cooked spaghetti In large skillet, heat oil. Add broccoli, red pepper, onion, mushrooms and celery; cook, stirring constantly. until tender/crisp. Add the milk, cubed cheese, Parmesan cheese and seasonings. Cook and stir until cheese melts. Add meat. Serve over hot cooked spaghetti. This is a great fast and inexpensive recipe. It is very versatile. You can add different vegetables, make it without meat, or serve it over rice. In the summer I like to add zucchini, yellow squash and carrots. Add a salad and bread and you have a great meal in no time. Enjoy! Butter Cookies 1 cup soft butter 1/2 cup sugar 1 egg Beat together really well. Add 3 tsp. vanilla. Stir in 1/2 tsp. baking powder, and 3 cups flour. Chill dough for about half and hour. Roll very thin on floured board. Cut into desired shapes. Place on ungreased cookie sheet and bake in preheated 375 oven for 8-10 mins. When cool frost and decorate. I use a powdered sugar frosting. I have been making this recipe for my family for over 40 years. It is always a must for Christmas! It has also been included in all Valentine and Halloween parties through the years. I hope you enjoy it as much as my family has. Merry Christmas!! Mexican Dip 1 8oz. cream cheese at room temperature 1 cup sour cream 1/2 cup mayonnaise not miracle whip 1 very ripe Avocado Mix these 4 ingredients together with mixer until smooth. Spread out on flat plate. Layer on top Shredded lettuce, SMALL onion chopped fine, 1 tomatoes chopped, 1 bag shredded cheese, and 1 small can sliced black olives. I use Colby-longhorn, but you can use cheddar. Cover with plastic wrap and refrigerate for several hours. Serve with tortilla chips or corn chips. YOU ARE GOING TO LOVE THIS! Great for Holiday parties and family gatherings. You don't have to tell those picky eaters about the avocados, once they taste it they will love it. Enjoy!! Toasted Coconut Pie 3 eggs beaten 1 1/2 cups sugar 1/2 cup melted butter 4 tsp. lemon juice 1 tsp vanilla Mix all of above ingredients together well. Add 1 1/3 cups flaked coconut. Pour into 1 unbaked 9 inch pie shell. Bake in 350 oven for 40 to 45 mins. or till knife inserted halfway between center and edge comes out clean. Cool before serving. Serve with whipped cream, ice cream or plain. If you like coconut you will like this pie. Very easy, looks great and something just a little different. Enjoy! Pumpkin Bread 1 1/2 cups sugar 1/2 tsp. cloves 1/2 cup oil 1/2 tsp. cinnamon 2 eggs 1/2 tsp. nutmeg 1 cup canned pumpkin 1/2 tsp. allspice 1 3/4 cups flour 1/3 cup water 1/4 tsp. baking powder 1/2 cup raisins 1 tsp. soda 1/2 cup chopped nuts 1 tsp. salt Beat together sugar and oil. Add eggs and pumpkin. Sift together all dry ingredients. Add dry ingredients and water. Add nuts and raisins [these are optional]. Grease one large or 2 small bread pans. Bake in preheated oven at 350 for one hour. Cool 5-10 mins and remove from pans. I always double this recipe. It is a very moist and flavorful bread and freezes well. Makes a great hostess gift, and goes well with tea or coffee. You could spread a little cream cheese frosting on top of the bread and serve it as a dessert cake. Enjoy!! Pork 'N' Bean Bread 2 cups sugar 1 cup vegetable oil 3 eggs 1 can [16ounces] pork and beans, drained 2 cups flour 1 tsp. cinnamon 1/2 tsp. baking powder 1/2 tsp. baking soda 1 cup raisins [optional] 1 tsp. vanilla extract Preheat oven to 325. In a large bowl, mix sugar, oil, eggs, and beans, beating until smooth. In a separate bowl, combine next 4 ingredients. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla. Bake in 2 well greased 8 1/2 x 4 1/2 x 2 3/4 pans for 50 to 55 mins. Let cool for 10 mins. then remove from pans. This recipe may sound like a Halloween trick but it is a real tasty treat. Enjoy!! Loose meat sandwiches 5# lean ground beef 1/2 cup ketchup 3 tsp. prepared mustard 3 tsp. Worcestershire Sauce 4 tsp. salt 1 tsp. pepper 3 heaping tsp. Cream Style Horseradish [mild] 1 cup finely chopped onion 1 tsp. Accent salt Brown meat and crumble. Mix 1 cup warm water with 1st 4 ingredients. Add to meat, add rest of ingredients. Cook over low heat 15-25 mins. Or put in Crock pot on low till ready to serve. This makes a large batch to serve a crowd or divide into smaller containers and freeze for later. Serve with hamburger buns, ketchup, mustard and pickles. Enjoy! The Best Corn Bread Ever!! 1 cup sugar 1 tsp. soda 4 tbls. shortening 2 tsp. baking powder 2 eggs 1 tsp. salt 1 1/2 cups sour milk 2 1/2 cups flour 1 1/2 cups yellow corn meal Cream sugar and shortening, add eggs, sour milk, soda, baking powder, and salt. Blend in the flour and corn meal. Do not over beat. Bake in a 9x13 greased pan at 375 for 25 to 30 mins. This makes a very large recipe, but it freezes well. Cut in half, wrap in foil to freeze. This is great with bean soup or Chili. My dad would put a big piece of cornbread with butter in a bowl and pour milk over it and eat it like cereal for breakfast. He was from Oklahoma and didn't like much sugar in his corn bread. I could eat this bread with butter and honey for dessert it is so good. Enjoy! Pumpkin Crunch 1 29oz can pumpkin or 2 15oz cans 1 12oz can evaporated milk 4 eggs 1-1/2 cups brown sugar 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg Mix all of these ingredients together well and pour into greased 9x13 pan. Take 1 box yellow cake mix and sprinkle over the top of ingredients in pan. Sprinkle 2 cups chopped pecans over the cake mix. Melt 1 cup butter and pour over all. Bake in preheated oven at 350 for 50-55 mins. I don't usually use 2 cups pecans. I use 1 cup. My family are not fond of a lot of nuts so sometimes I sprinkle nuts on half and leave half plain. Then everyone is happy. This is a great dessert for the holidays if you don't have time to make pies. It is also great because you can serve a lot of people with it. It is rich so you can cut it into small pieces. I serve it with whipped cream or cool whip. But it would also be great with ice cream. I served this last night at a party and had many requests for the recipe. So to all my friends at the party I hope you enjoy this and think of me each time you make it. Enjoy and God bless. Aunt Vi's Vegetable salad 2 cups raw cauliflower in small pieces 1 cup carrots in small rounds 2 stalks celery chopped 1/2 onion chopped 1 large tomato chopped 1 can green beans drained 1 can yellow beans drained 1 can mushrooms drained or 1 cup fresh mushrooms chopped 1 can olives drained black or green olives are both good. You could use some of each. Mix all of the above in a large bowl. Dressing, 2/3 cup oil 1/2 cup vinegar cider, wine or rice vinegar all work well. 1 pkg hidden valley dressing mix Mix well and pour over vegetables. Thoroughly stir together and refrigerate. Be sure to make this several hours or the day before so flavors have a chance to blend. This salad is great because the ingredients are available year round. Enjoy!! Zucchini Fritters 1/2 cup milk 1 egg lightly beaten Mix these 3 ingredients together well. 1 cup flour 1 1/2 tsp. baking powder 1/2 of 1-ounce package ranch-style dip mix. Mix these 2 ingredients into egg mixture. 2 cups shredded zucchini. Fold this into rest of ingredients. Heat 2 inches of oil in deep pan to 375. Drop batter by rounded teaspoonful into hot oil. Fry until deep golden brown, turning once. Drain on paper towels. Makes 1-1/2 to 2 dozen. These can be served with your choice of dips or ketchup. Great as a snack or with a meal. Enjoy! Zucchini Bread 2 cups sugar 1 cup oil 3 eggs Beat these together. Add 1tsp. soda, 1tsp. cinnamon, 1tsp. salt, 1tsp. vanilla, 1/2 tsp. baking powder, 3 cups flour, and 2 cups peeled and grated zucchini, nuts are optional. Mix well. Pour into loaf pans. Bake 1 hour at 350 degrees. I always double this recipe. I give away a couple loaves and freeze the rest. Freezes very well. If you ever have a question about a recipe please email me at sherryconkling@vyn.midco.net. Zucchini Salad 4 cups slightly cooked carrots sliced thin 1 green pepper sliced thin 1 onion diced 3 or 4 smaller zucchini sliced thin Dressing 1 can tomato soup 1 cup sugar 3/4 cup cidar vinegar 1/2 cup oil 1 tsp. salt 1 tsp. pepper 1 tsp. dry mustard Wisk dressing well and pour over vegetables. Must set for 24 hours. Will keep in fridge for up to 6 weeks. Sometimes I reduce the amount of carrots to 2 cups and add a yellow squash sliced thin. This is a very pretty salad and very refreshing. What a great way to use up all that zucchini in the garden. Enjoy!! Chicken Salad 3 cups cooked chicken, cut in bite size pieces 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup minced onion Mix together in a good sized bowl. Mix together the following ingredients, 1 tsp. Seasoned salt 1 1/2 cup miracle whip salad dressing 1/4 cup sweet pickle relish. Pour over chicken mixture and stir well. Refrigerate till serving time. Toss together with 1 can prepared shoestring potatoes. Serve on lettuce leaf. I have made this with salad shrimp, crab and turkey. It always is great. When I am going to use only a few servings at a time I do not add the shoestring potatoes to the chicken mixture. I just put the shoestrings on the lettuce and then add a mound of the chicken mixture on top. The shoestrings get soggy once added to the chicken mixture if salad is not eaten the first day. I love this salad and it is very light and refreshing. Enjoy! Fruit Dip 1 small package instant vanilla pudding (sugar free works great) 1 cup sour cream (light sour cream works fine) milk, I use 1% but what ever you have is fine With wire whisk mix together pudding mix, sour cream, and 1 cup milk. Put in fridge. When you are ready to serve add more milk to consistency you like for dipping. The fruit I like best with this dip are, pineapple, mandarin oranges, bananas, strawberries, grapes, kiwi, but all fruit is good with it. This also makes a great winter (or anytime) salad. Make the dip, add all the fruit of your choice and mix together. Do not add the bananas until just before serving so they don't turn brown. I also make the dip a little thicker. The juice from the fruit will thin it out some. Everyone seems to enjoy this. It is also handy because I usually have the ingredients on hand to make on short notice. You could also use this for a summer dessert with cookies. Enjoy! Crescent Taco Pie 1-1/4 pounds lean ground beef 1 package taco seasoning mix 1/2 cup water 1/2 cup chunky salsa 1 can (8ounces) crescent dinner rolls 1-1/2 cups crushed corn chips 1 carton (8 ounces) sour cream 6 slices American cheese Shredded lettuce Sliced black olives Diced tomatoes Brown meat in large skillet, drain. Add seasoning mix, water and salsa, simmer for 5 minutes. Spread the crescent roll dough in 10inch. Pie plate to form crust, press edges together at seams. Sprinkle 1 cup corn chips on crust bottom, reserving remaining 1/2 cup. Spoon on meat mixture. Spread sour cream over meat. Cover with cheese slices, sprinkle on remaining 1/2 cup corn chips. Bake at 375 for 20mins, until crust is golden brown. Serve with lettuce, olives and tomatoes. I serve this with a salad and Mexican rice. It is quick, easy and great. Enjoy! Cherry Bars Cream 1 cup butter and 1 3/4 cup sugar. Add 4 eggs, one at a time, beating well. Add 1 tsp. vanilla, 1 1/2 tsp. baking powder and 3 cups flour. Spread 2/3 of batter into a well greased jelly roll pan. Spread one can of cherry pie filling over batter. Top with rest of batter. Bake in a pre-heated oven at 350 for 45 mins. Cool slightly and then drizzle with powdered sugar icing. Icing. 2 cups powder sugar, 2 tsp. very soft butter, 1 tsp. vanilla and enough milk to be able to drizzle. Beat this by hand. This is a great bar and very easy. Great with coffee or milk. Would also be a pretty addition to a dessert table. Enjoy! Savory Mini-Bagels 8-oz. Pkg. Cream cheese, softened 1/2 cup mayonnaise 5 strips bacon, fried and crumbled 1 Tbls. Green onion. Chopped 1/2 tsp. Dill weed 1/8 tsp. Pepper 1 pkg. Mini bagels 8 oz. Pecans, chopped Combine first six ingredients, mixing until creamy. Spread on toasted mini-bagels. Sprinkle on chopped pecans and refrigerate until serving time. These are great for a snack, for parties, or for lunch with soup or salad. They go fast!! You can make these up to 24 hours in advance as the hold up well in the fridge. Enjoy!! Lemon Squares 1 cup flour 1/2 cup butter 1/4 cup powdered sugar 2 eggs 1 cup sugar 1/2 tsp. Baking powder 1/4 tsp. Salt 2 tbls. Lemon juice Heat oven to 350. Blend flour, butter, and powdered sugar thoroughly. Press evenly in 8x8 or 9x9 square pan. Bake 20 min. Beat rest of ingredients together. Pour over crust and bake 20 to 25 min. more. DO NOT OVER BAKE. Great with tea or coffee. Enjoy!! Porcupine Meat Balls 1 1/2 lbs. Ground beef 1/2 cup regular rice 2 tbls. Minced onions 1 tsp. Salt 1 egg beaten 2 cans tomato soup 1 can water 2 tbls sugar 1/2 tsp garlic powder Mix together the first 5 ingrediants and shape into meatballs. Place in greased cassarole. Pour soup, water, sugar and garlic powder over top. Bake uncovered at 350 for 1 hour. Kids love these and great for a pot luck dinner. Enjoy! Glazed Ham Balls 1lb. ground ham 1/2 lb. ground pork 1/2 cup milk 1/2 cup cracker crumbs Mix well. Shape into meat balls. Place into greased cassarole. Syrup 3/4 cups Brown sugar 1/4 cup cidar vinigar 1/4 cup water 1/2 tsp. Dry mustard Mix together well and pour over meat balls. Bake uncovered 1 hour at 350. Baste a couple times during baking. I sometimes buy ground ham loaf mixture in the meat department and use for the ham and pork. I then add the milk and cracker crumbs and continue on with the receipe. This is a nice dish for company, no last minute rush to serve. Enjoy Toasted Coconut Pie 3 beaten eggs 1 1/2 cups sugar 1/2 cup melted butter 4 tsp. lemon juice 1 tsp vanilla Mix all of this together and add 1 1/3 cup Flaked Coconut. Pour into 1 unbaked 9 inch. pie shell. Bake in 350 degree oven for 40 to 50 mins, or till knife inserted halfway between center and edge comes out clean. Cool before serving. Makes 6 to 8 servings. This is an easy and delicious pie. One of my favorites! Enjoy! Spaghetti Corn 1 can corn, drained 1 can cream style corn 1 cup broken dry spaghetti 1 cup velveeta, diced 1/2 cup butter or margarine, sliced up Stir together in greased baking dish. Bake at 350 for 45 minutes. Stir every 10 mins. I always double this receipe because it is so good and great warmed up. This will work well with your Easter Ham and is also a good dish to take to a potluck. Enjoy!! Bill's Coleslaw 1 cup Miracle Whip salad dressing 1 cup Dorothy Lynch salad dressing 1/2 tsp. Celery salt 1/8 tsp. Onion powder (this is optional) Pinch pepper 1/3 to 1/2 cup sugar. This depends on how sweet you like it. Bill liked it more sweet. 2 bags coleslaw mix Wisk together first 6 ingredients in large bowl. Add one bag of coleslaw mix. Refrigerate till time to serve. When you add the first bag of coleslaw mix it will seem a little dry. After it sits awhile it will be fine. Adding the second bag later gives you both a creamy and crunchy salad. Bill liked to have this coleslaw for lunch with just club house crackers and something cold to drink. Fruit Salad 1/2 cup pineapple juice 2 Tbls. Lemon juice 1 Tbls. Corn starch 1/3 cup sugar Mix sugar and cornstarch in small sauce pan. Add lemon and pineapple juice to pan. Bring to boil and then simmer till thick and clear. If the sauce seams a little thick it will thin out when the fruit is added. Be sure to watch carefully as it will scorch. Let sauce cool. Drain can of pineapple chunks and mandarin oranges. Add to cooled sauce. Other fruit can be added as you like. I like to add bananas, strawberries or maraschino cherries. Grapes and kiwi are also good. This is a great salad in the winter when fresh fruit is not at its best. This salad is a great addition to a brunch, also for Easter dinner. This is one of my daughter Susan's favorite salads. It can also work as a light dessert with a cookie or biscotti. Cheddar Corn Chowder 1 onion chopped 6 large potatoes, peeled and cubed 2 tsp. Salt 6 slices bacon cooked till crispy and crumbled 2 chicken bouilon cubes 2 cans creamed corn 1 cup frozen corn 1 can condensed milk "not sweetened" 2 cups milk 1/4 cup sugar 12 oz. Shredded cheddar cheese Place onion, potatoes, salt and enough water to cover in pot. Bring to boil, then simmer until tender. While this is cooking put all other ingredients in large crock-pot on high. When potato mixture is done add to crock-pot. Reduce heat to low and let cook for an hour. If you let cook longer than an hour be sure to watch that it does not curdle. This is great with home made bread and cold meat. Enjoy!! Amish Stew 2 cans chicken broth 1 cup diced carrots 1 large onion chopped 4 cups peeled and diced potatoes 1/2 cup regular rice (not instant) 1/2 cup shell macaroni 1/2 pound Velveeta cheese, chunked 1/4 cup sugar salt and pepper to taste Pour chicken broth into large pot. Add carrots and onions, bring to a boil. Add potatoes and rice, simmer for 15 mins. Add macaroni and simmer for another 10mins. You might have to add a little water during this time if mixture is to thick. Add Velveeta cheese and sugar. Pour in enough whole milk to stew to consistency you like. Some people like it very thick, others a little thinner. Simmer on low until cheese is melted and it is nice and hot. Add salt pepper to taste. Be sure to stir often so it does not stick to bottom and scorch. Sometimes I add a large canned of boneless white chicken with broth. You can also make this vegetarian by cooking it in water instead of chicken broth. This is one of my families favorite soups. I hope you enjoy it also. Hamburger Vegetable Soup 1 46oz can tomato juice 4 potatoes, peeled and diced 1 cup diced carrots 2/3 cup diced celery 1 can corn, including juice 1 cup chopped cabbage 1 onion chopped 2 beef bouillon cubes 1/4 tsp. ginger 1 lb. hamburger 1 tsp. garlic salt In large pot cook hamburger until no pink is showing. Add all other ingredients. Add 2 to 4 cups water, depending on how thick you like your soup. Bring to a boil and then simmer for 45 mins to an hour. Salt and pepper to taste. Enjoy! If you ever have a question about one of my recipe contact me at my office, 664-2455 or e-mail sherryconkling@vyn.midco.net.