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LUANA'S WHITE CHILI " FROM GRANDMA MARY'S KITCHEN
SOUP
10 MIN [T
@ " 1 LB. cooked chicken, diced ! 4 cans white beans,
(navy)
1 med. diced onion ' 1 4oz can chopped green chilis`
1/2 tsp. garlic powder
2 cups chicken broth
1 1/2 tsp. cumin
1 tsp. oregano
black pepper
1 med diced green pepper Saute onions and peppers in margarine and
add all the rest of the ingredients. I cooked mine in a crock pot for 4 - 5
hours; however , on the stove it just needs approximately an hour. If you are
taking this to a pot luck, cook on stove and transfer to 6 V crock pot to
take. This is really good topped with shredded farmer's cheese~! RICE
KRISPIE BARS " FROM GRANDMA MARY'S KITCHEN
BARS
10MIN 1 1/2 sticks margarine 51 large marshmallows
1 tsp. vanilla 6 cups rice krispies § Melt margarine and
marshmallows together and add vanilla. Pour over rice krispies and press into a 9
x 13 pan. (51 large marshmallows is more than one bag) SPECIAL K BARS
" FROM GRANDMA MARY'S KITCHEN
BARS
10 MIN 3/4 cups sugar 1 cup white corn syrup
1 stick margarine 1 cup + peanut butter - 6 cups
Special K cereal
1 tsp vanilla Melt margarine and add syrup and sugar. Bring to a
boil then boil for two minutes. Remove from stove and add vanilla and peanut
butter (a littl more than one cup). Pour over Special K, mix together and press
into a 9 x 13 pan. To frost th 6 ¥ ese bars, simply melt in
the microwave on high for 1min.30 sec. 1 cup of semi sweet chocolate chips, and 1
cup milk chocolate chips and spread on top of bars. PEANUT BUTTER BARS
BARS
20 MIN. 1 cup margarine 1 cup white sugar
2/3 cup peanut butter
2 eggs 1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 cups flour
2 cups quick oatmeal
FROSTING: ' 1 box powdered sugar, or 1/2 bag 1 cup peˇT
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d kT ∏7 po anut butter ! 1 stick softened margarine %
enough milk to make the right ( spreading consistency, approx. 2
to 3 Tbsp. ¥ Cream sugar and butters, add eggs, vanilla and beat well.
Then add all the dry ingredients. Spread in a 11 x 14 pan and bake @ 350 for 20 -
25 minutes. Do not overbake!!!! LEMON SQUARES " FROM GRANDMA
MARY'S KITCHEN
BARS
15 MIN. 2 cups flour ! 1 cup (2 sticks) margarine
1/2 cup powdered sugar
4 eggs 1 tsp. baking soda
1 cup sugar
1/2 tsp. salt
4 Tbsp. lemon juice (
1/2 tsp. lemon extract (optional) Heat oven to 350 degrees. Mix
thoroughly flour, butter and powdered sugar. Press in lightly greased 9 x 13 pan,
building up a 1/2 inch edge. Bake for 20 Min. Beat remaining ingredients about 3
minutes or until light and fluffy. Pour over hot crust. 6 { Bake about
25 minutes longer or just until no imprint remains when touched in center. Cool,
and cut into squares. CHOCOLATE TOFFEE SQUARES " FROM GRANDMA
MARY'S KITCHEN
BARS
15 MIN 1 3/4 cups flour 3/4 cup brown sugar $
3/4 cup (1 1/2 sticks) butter 1 14oz. can Eagle Brand )
sweetened condensed milk.
1 egg
1 tsp. vanilla %
1 package Heath Bar bits or 6
chopped Heath Bars Combine the flour and brown sugar, and
cut in the cold butter with a pastry blender. Press into a greased 9 x 13 pan and
bake @ 350 for 15 min. Blend the milk, egg and vanilla (I also add a little
chocolate syrup) and pour on baked crust. Top with tof 6 É fee bits and
pecans if you wish. Bake another 20 to 25 min. Be sure to cut into squares
before they are completely cooled. BLONDE BROWNIES " FROM
GRANDMA MARY'S KITCHEN
BARS
10 MIN 1 1/2 cups flour 2 tsp. baking powder
1/2 tsp. salt 1 1/2 sticks margarine 2 cups packed
brown sugar
2 eggs
1 tsp. vanilla
1 cup chopped pecans ˜ In a saucepan on stove, melt the margarine.
Remove from stove and add brown sugar, eggs, and vanilla. Add flour, salt and
baking powder, and lastly, add nuts. Pour into a greased and floured 9 x 13 pan
and bake for 25 min. @ 350 degrees.
LUANA'S CREAM CHEESE BARS "
FROM GRANDMA MARY'S KITCHEN
BARS
10 MIN
2 tubes crescent rolls &
2 8oz pkgs cream cheese, soft
1 cup sugar
1 egg yolk
1 tsp. vanilla
Spread one tube of crescent rolls into the bottom of a greased 9 x 13 pan,
pinching the perforations together. Mix the next four ingredients and pour over
crescent roll crust. Top with the other tube of crescent rolls. This time, lay
out on counter and 6 N
pinch the perforations together and try to lay on top of cheese mixture.
Stir the egg white with a fork until it is frothy. Brush this on top of the
crescent roll top. Sprinkle cinnamon and sugar on top of this, and lastly,
sprinkle chopped pecans. Bake @ 350 for 30 min. It will get really brown on top
-- that's okay! GREAT PUMPKIN BARS # FROM GRANDMA MARY'S KITCHEN
BARS
15 MIN
A BUNCH
5 eggs 1 1/4 cups vegetable oil
1 can pumpkin 2 cups sugar 2 cups flour (
2 boxes of cook and serve vanilla
pudding mix
1 tsp. baking soda -
1 rounded tsp. cinnamon
1/2 tsp. salt FROSTING: # 1/2 package 8oz cream cheese )
(that is 4 oz. cream cheese) " 6 Tbsp. margarine, softened 1
tsp. vanilla 1/4 tsp. coconut extract 1 Tbsp. milk 2
cups powdered sugar c Mix altogether and pour into a greased jelly roll
pan 11 x 14. Bake @ 325 for 50 to 60 min. CHEESECAKE BARS "
BARS
10 MIN. Bottom Layer: 1 Yellow Cake Mix +
1 stick margarine, melted and cooled
1 egg, beaten
Top Layer: "
1 lb. powdered sugar
2 eggs beaten
8 oz. cream cheese
1 tsp. vanilla Preheat oven to 350 degrees. Add came
mix and beaten egg to melted margarine. Spread mixture into bottom of greased and
floured 9 x 13 pan. In a separate bowl, mox together powdered sugar, eggs,
softened cream cheese and vanilla until smooth. Spread m 6 ë ixture over
bottom layer. Bake 30 - 35 min. Top with fruit, or cherry pie filling, or
caramel ice cream topping and chopped pecans.
CHOCOLATE FUDGE BROWNIES "
BARS
10 MIN [T
8@
2 sticks margarine "
2 1/2 squares of chocolate (
1 square semi sweet, and *

1 1/2 squares unsweetened
2 cups sugar
3 eggs
1 1/2 cups flour
1 tsp. vanilla -
a couple shakes of salt
baking M & M pieces

In a saucepan on the stove, melt margarine and chocolate squares. Remove from
stove and add sugar, eggs, flour, salt (not Much!), and vanilla. Stir until all
is incorporated. Pour into the bottom of a greased and floured 9 x 13 pan.
Sprinkle M & M's 6 H
on top (and pecans if you wish) and bake @ 350 for 25 to 27 min. $
CARAMEL PECAN CHEESECAKE BARS "
BARS
15 MIN [T
@@ '
1 1/2 cups graham cracker crumbs $
1 cup coarsely chopped pecans
2 Tbsp. sugar '

1/4 cup (1/2 stick)melted butter (
3 pkgs 8oz cream cheese, softene
2/3 cup brown sugar %
1 can sweetened condensed milk
2 tsp. vanilla !
1/2 tsp. grated lemon peel
4 eggs, lightly beaten

TOPPING:
1 bag (14 oz.) caramels,
2 Tbsp. water
Mix crumbs, 1/2 cup of the pecans, sugar, and butter. Press firmly onto the
bottom of a 9 x13 pan. Bake @ 350 for 10 min. Beat cram cheese, brown sugar,
milk, vanilla, lemon peel, and eggs together and pour over crust. Bake @ 359 for
35 to 40 min, 6 °
or until edges are lightly browned. Cool on a wire rack. In a
saucepan, melt the caramels and 2 Tbsp. water and pour over cooled bars. Top with
remaining pecans/ Refrigerate.
BEST ZUCCHINI BARS "
BARS
10 MIN [T
8@
2 cups sugar
1 cup oil
3 eggs
1 tsp. vanilla
2 cups flour
1 tsp. cinnamon`
1 tsp. salt
2 tsp. baking soda
1/4 tsp. baking powder
2 cups shredded zucchini -

1 small shredded carrot
3/4 cup oats
1 cup walnuts
FROSTING: -
1/2 cup soft margarine -
1/4 tsp. almond extract
2 tsp. vanilla
2 1/2 cups powdered sugar
4 oz cream cheese ¨
Combine all the ingredients in the order given and pour into a jelly roll pan ,
11x14, and bake @ 350 for 25 to 30 min. Cool on wire rack and frost.
JANETTE'S SALTED NUT BARS "
BARS
10 MIN [T
4@
1/2 cup margarine
1 yellow cake mix
1 egg
3 cups mini marshmallows
2 cups rice Krispies &
1 12oz pkg peanut butter chips
1/2 cup white corn syrup
1/2 cup margarine
1 tsp. vanilla )
2 cups salted peanuts dry roasted
Melt margarine. Add cake mix and 1 egg. Mix together and pat into large
greased jellyroll pan (11 x 14). Bake @ 350 for 8 - 10 min. Remove from oven and
sprinkle with 3 cups marshmallows. Return to oven for 3 min. Remove and cool.
Melt peanut butte 6 Ø
r chips with 1/2 cup white syrup and 1/2 cup margarine. Remove from heat and
add 1 tsp. vanilla, 2 cups Rice Krispies, and 2 cups peanuts. Spread over baked
mixture. -
LUANA'S BANANA NUT CAKE "
BARS
10 MIN [T
0@
1 1/2 cups sugar %
1/2 cup butter flavored crisco
2 eggs
3 mashed bananas
1 tsp. vanilla
1 1/4 cup flour
1/2 tsp. salt
3/4 tsp. baking soda
nuts (optional)
In a mixing bowl, beat with an electric mixer the 3 ripe bananas. Add sugar
and crisco. Add eggs, one at a time. Add the rest of the ingredients.. Bake @
350 for 30 -35 min. The top will look very brown, but that is the way it has to
be to get done in 6 Y
the middle. It does not take away from the moistness of this delectable
dessert. # DOUBLE CHOC. ROCKY ROAD BARS # FROM GRANDMA MARY'S
KITCHEN
BARS
30 MIN [T
<@ $ 1 pouch (1 lb. 1.5 oz) Betty ( Crocker
double chocolate "
chunk cookie mix 1/4 cup oil 2 Tbsp. water
1 egg
FILLING %
1 8oz. cream cheese, softened
1/2 cup sugar "
1/4 cup margarine, softened 2 Tbsp. flour 1 tsp. vanilla
1 egg 1/4 cup chopped pecans 1 cup chocolate chips "

1 1/2 cup mini marshmallows FROSTING 1/2 cup margarine
1/4 cup cocoa 1/3 cup milk, 3 cups powdered sugar, 1 tsp.
vanilla, 1 cup chopped pecans.
Heat oven to 350. Spray bottom and sides of 9 x 13 pan with Pam. In a large
bowl, stir cookie base ingredients unti 6 ~ l soft dough forms. Press dough
in bottom of pan. Set aside. In a large bowl, beat cream
cheese, sugar, 1/4 c. butter, flour vanilla and egg with electric mixer on med.
speed until smooth. Stir in 1/4 c. pecans. Spread over cookie base. Sprinkle
with chocolate chips. Bake 28 min or until filling is set. Sprinkle evenly with
marshmallows. Bake 2 min. longer. In 2qt. sauce pan,
melt 1/2 c. butter over med. heat. Stir in cocoa and milk. Heat to boiling,
stirring constantly. Remove from heat and whisk the powdered sugar in until well
blended. Stir in 1 tsp. vanilla and 1 cup pecans. Immediately pour over
marshmallows, spreading gently to cover. Cool 30 min. Refrigerate for 2 hours
before serving. Keep stored in fridge. Don't let the length of the recipe
scare you off -- it's well worth the effort!!!!!!!!!!!!! POPPY SEED
BUNDT CAKE " FROM GRANDMA MARY'S KITCHEN
CAKE
10 MIN [T
.@ 1 yellow cake mix # 1 box instant french vanilla
pudding 3/4 cup water
3 eggs
1/3 cup oil
1/2 tsp. coconut extract
1 tsp. vanilla
1/2 can cream of coconut
2 Tbsp. poppy seeds Mix altogether and put in a greased and floured
bundt pan. Bake @ 350 for 48 - 52 min. It may look over done because it is so
brown on top, but if it jiggles the least little bit when you shake it, it needs
to bake a little longer. It may cave in the 6 (r) middle, but it is no
problem. Let cool for 10 min. before turning it out on a plate. I use a pwd.
sugar/butter glaze -- or you could dust with powdered sugar. JELLO CAKE
CAKE
10 MIN [T
.@ ! 1 Yellow or white cake mix 1 pkg. jello
3/4 cup boiling water 1/2 cup cold water
FROSTING %
1 pkg. instant vanilla pudding
1 1/2 cups cold milk &
4 oz coolwhip. (half a carton) Bake cake according to package
directions. When slightly cooled, poke holes with a wooden spoon in the cake.
Pour jello mixture into and all around the holes, getting the sides as well. Mix
pudding and milk and refrigerate until firm. Fold in cool w 6 L hip and
spread on completely cooled cake. Keep cake in refrigerator. OATMEAL
CAKE " FROM GRANDMA MARY'S KITCHEN
CAKE
10 MIN [T
.@ 1 cup quick oats - 1 1/2 cup boiling water !
1 cup brown sugar (packed) 1 cup white sugar ' 1/2 cup
butter flavor shortening
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1 tsp. salt 1 1/2 tsp. cinnamon TOPPING
3/4 cup brown sugar 1 1/2 sticks margarine 1 tsp. vanilla $
1/8 - 1/4 cup evaporated milk 1 1/2 cups coconut 3/4 cups
pecans .Take the boiling water off the stove and add the oats. Let
stand. Mix together the sugars, shortening and vanilla and eggs with an electric
mixer. Add flour, soda, salt, and cinnamon. Add the oats. Put into a 9 x 13
pan, greased and floured, and bak 6 < e @350 for 28 to 30 min. For
the topping, melt the margarine and add brown sugar, and evaporated milk. Cook
until slightly thick, 5 - 7 min. Add vanilla, coconut, and nuts. Spread over hot
cake and put back in the oven on broil for about 3 - 5 min. until it starts to
bubble. Take out and let cool. EARTHQUAKE CAKE " FROM GRANDMA
MARY'S KITCHEN
CAKE
12 MIN [T
.@ 1 cup nuts 1 cup flaked coconut /
1 18 oz box German Chocolate cA Cake Mix
1 stick margarine
1 box powdered sugar !
8 oz softened cream cheese Grease and flour a 9 x 13 pan. Sprinkle
nuts and coconut evenly over the bottom of the pan. Prepare cake mix as directed.
Pour batter evenly over nuts layer. Set aside. In medium bowl, cream butter with
mixer tilo light and fluffy, adding a litle of 6 9 the sugar, then the
cream cheese a little at a time and the rest of the sugar til smooth and creamy.
Drop this mixture by rounded tablespoons over the top of the cake batter layer.
Bake at 350 for 50 - 55 min. Cool. Refrigerate any leftovers. Freezes well.
It's so rich that it doesn't need frosting. ITALIAN CREAM CAKE %
FROM GRANDMA WAELDER'S KITCHEN
CAKE
15 MIN [T
0@
5 eggs 2 cups sugar
1 stick margarine # 1/2 cup butter flavor crisco 1 tsp.
vanilla
1 cup buttermilk
2 cups flour, sifted
1 tsp. soda
1/2 tsp. sald
2 cups coconut, 1 cup pecans (chopped) FROSTING $
use the butter cream frosting Separate the eggs so to have 5 yolks, and
5 egg whites. Beat the egg whites until fluffy (like cool whip). Set aside.
Cream together sugar, margarine, crisco, vanilla and the 5 egg yolks, (one at a
time). Beat with the mixer each individual yolk. Alt 6 ˙ ernately add
buttermilk and sifted flour, soda, and salt. Stir in coconut, pecans. Fold in
the egg whites. Put in 3 round cake pans, or two 9 x 11 pans, or just one 9 x 13.
Layers is better for this cake. Bake @ 350 for about 35 - 40 min.
MALTED MILK BALL CAKE " FROM GRANDMA MARY'S KITCHEN
CAKE
10 MIN [T
0@ % 1 baked chocolate cake of your choice "
1 can Eagle Brand sweetened condensed milk " 1 jar
of caramel ice cream
topping
crushed malted milk balls
Cool whip ¯ Poke holes in chocolate cake with the end of a wooden
spoon. Mix the caramel topping and eagle brand milk together and pour into the
holes and on top. Sprinkle with crushed malted milk balls. Top each
individual serving with cool whip. POPPY SEED BUNDT CAKE " FROM
CAKE
10 MIN [T
.@ & 1 Pkg. yellow or white cake mix $ 1 pkg instant
vanilla pudding "
1/2 can of cream of coconut 1 cup water 1/2 cup
vegetable oil
3 eggs
2 Tbsp. poppyseeds
1 tsp. vanilla
1/2 tsp. coconut extract Mix altogether with electric mixer and
pour into a greased and floured bundt pan. Bake @ 350 for 48 - 52 min. Cool 10
min. before removing from pan to cake plate. Sprinkle with powdered sugar, or
make a glaze of 1/3 cup of melted margarine, 2 cups pow 6 w dered sugar, 2
Tbsp. hot water, 1 tsp. vanilla. If glazing, poke holes in the cake before
pouring the glaze on. TWINKIE CAKE " FROM GRANDMA MARY'S KITCHEN
CAKE
15 MIN [T
0@ ( One chocolate cake of your choice
5 Tbsp. flour 1 cup milk 1 cup sugar
1/2 tsp. salt #
1/2 cup butter flavor crisco
12 cup margarine
1 tsp. vanilla Cook the flour and milk until thick. Cool. With
electric mixer, beat until fluffy the sugar, salt, crisco, margarine and vanilla.
Add cooled milk mixture and beat some more. Remove the cake from
pan and put on a sheet of waxed paper. 6 ˙ With 16" piece of thread, and
starting at the end away from you, pull the thread thru the middle of the cake.
With another sheet of waxed paper, thread thru the already cut cake so that you
can put half the cake back in the pan. Top with filling mixture and put the other
half of the cake on top. If you have plenty of filling, frost with what is left.
You may instead put a chocolate frosting on top. & EUPHORIA CAKE (BETTER
THAN SEX) I HATE TO CLAIM THIS ONE!
CAKE
10 MIN [T
0@ 1 chocolate cake " 1/2 cup sweetened condensed
milk ! 3/4 cup caramel ice cream topping
1 pkg. toffee bits

1 8 0z. carton cool whip Bake the cake according to package
directions. Mix together the caramel and sweetened condensed milk. Poke holes in
the cake with the end of a wooden spoon and pour the milk mixture into the holes
and on top of the cake. Sprinkle the toffee bits on top 6 \ of warm cake.
Let Cool! Top with coolwhip and a few more sprinkles of toffee bits.
DATE CAKE " FROM GRANDMA MARY'S KITCHEN
CAKE
15 MIN [T
.@ 1 cup chopped dates 1 cup boiling water
2 tsp. baking soda 1 cup sugar 2 tsp. vanilla '
1/4 tsp. black walnut flavoring
1 cup miracle whip
2 cups flour
1/3 cup. chopped walnuts. -
TOPPING 1 cup dates 1 cup sugar
1/2 cup water 1/2 cup walnuts 1 tsp. vanilla pinch
of salt When water comes to a boil, remove from stove and add 2 tsp.
baking soda, then pour over dates. Add sugar, vanilla, walnut flavoring, miracle
whip, flour and walnuts. Bake in a 9 x 13 pan @ 350 for 25 min. Meanwhile,
boil the first three ingredients 6 f of topping for 3 min. Add walnuts,
vanilla and salt. Let cool slightly and spread over cake. BLACK BOTTOM
CUP CAKES # FROM GRANDMA MARY'S KITCHEN
CAKE
20 MIN [T
B@ 1 8oz pkg cream cheese
1 egg
1/3 cup sugar 1/8 tsp salt 1 tsp vanilla !
1 cup mini chocolate chips
3 cups flour
2 tsp. baking soda
2/3 cup cooking oil 2 cups sugar 1 tsp. salt 2
Tbsp. vinegar 1/2 cup cocoa 2 cups water, 2 tsp
vanilla In a small mixing bowl, combine the first six ingredients, set
aside. Mix in a bowl the flour, soda, oil, sugar, salt, vinegar, cocoa, water,
and vanilla. You will notice that there are no eggs in the body of the cupcake.
That is not a mistake! Pour t 6 Á he chocolate mixture into 36 cupcake pan
holders. Put a rounded spoonful of filling in the middle of each cupcake. Top
with chopped pecans if desired. Bake @ 350 for 20 min. I bake two pans on the
top shelf at one time. DREAMSICKLE CAKE " FROM GRANDMA MARY'S
KITCHEN
CAKE
15 MIN [T
0@ 1 white cake mix " 1 pkg. strawberry koolaid, #
may use tropical punch
3 eggs 1 cup water
1/3 cup oil
1 pkg strawberry jello
1 cup boiling water
3/4 cup cold water FROSTING 1 cup milk 1 tsp.
vanilla $ 1 pkg instant vanilla pudding 1 pkg strawberry jello
1 12oz. cool whip Mix the first five ingredients together with electric
mixer. Pour into a 9 x 13 pan and bake @ 350 for 25 - 30 min. When cake is
cooled slightly, poke holes in it and pour the next three ingredients in the
holes. When completely cooled, frost with the 6 d next 5 ingredients.
(Fold the cool whip into the rest of the ingredients - do not use mixer) !
EASY GERMAN CHOCOLATE CAKE " FROM GRANDMA MARY'S KITCHEN
CAKE
15 MIN [T
0@ 1 PKG. WHITE CAKE MIX 2 CUPS MILK -
1 PKG INSTANT CHOCOLATE PUDDING 3 EGG WHITES
FROSTING; 3 EGG YOLKS 1 CUP WHITE SUGAR 1 CUP
EVAPORATED MILK 1 STICK MARGARINE 1 CUP COCONUT 1
CUP NUTS 1 TSP. VANILLA Separate eggs and mix all the first
four ingredients together. Put in a 9 x 13 greased and floured pan and bake @ 350
for 25 min. Mix milk, egg yolks, sugar and margarine together and cook until
thickened. (about 10 min). Add vanilla, coconut, and 6 ' nuts and spread
on cooled cake. CHICKEN NOODLE CASSEROLE " FROM GRANDMA MARY'S
KITCHEN CASSEROLE
25 MIN [T
(@ CHICKEN NOODLE CASSEROLE 3 cups med. noodles !
1 large can chicken breast 1/2 cup mayonnaise & 1 cup
sliced celery ( optional)
1/3 cup chopped onion #
1/4 cup chopped green pepper
1 small jar pimentos
1/2 tsp. salt (optional) "
1 can cream of chicken soup 1/2 cup milk $ 4 oz. velveeta
cheese (1 cup) (optional) Cook noodles according to
package directions. Drain. To the noodles add canned chicken breast, mayo,
celery, onion, green pepper, pimentos, and salt. Heat soup and milk and add
cheese until it melts. Stir together with the noodles and put in a gr 6 €
eased 2 qt. casserole dish. Top with almonds. Bake @ 425 for 20 to 30 min. (I
add a dash of sugar to the sauce before I mix it with the noodles). Actually, I
add a dash of sugar to almost everything I make! Serves 4 to 6 people.
- BAKED MACARONI " - FROM GRANDMA MARY'S KITCHEN - CASSEROLE
- 15 MIN [T
- 0@ - 4 cups uncooked macaroni
- SAUCE
- 6 Tblsp. butter - 6 Tblsp flour - 6 cups milk
- 2/3 of 2# box of velveeta - Cook the macaroni as you normally
would, adding salt to the water. For the sauce do the following:
In a large saucepan, melt 6 Tblsp margarine. To 6 ¶ - that add 6 Tblsp.
flour. When that is all stirred together, add 6 cups milk and 2/3 of a 2# box of
velveeta cheese, cut up in small pieces. Cook over med. heat until thickened (it
must come to a boil). In a large bowl, stir together the cooked macaroni and the
sauce. Put into a greased 9x13 pan. (optional) Melt 4 Tblsp. margarine in
microwave and add 1 1/2 c. bread crumbs. Top casserole with a little more
shredded velveeta and the bread crumb mixture. Bake@ 350 for 30 min. If made
ahead and refrigerated, bake for at least one hour, covered with foil, and another
15 min. uncovered. ( I always add just a tsp. of sugar to the sauce to bring out
the flavor) - - This casserole serves about 16 people. ! BROCCOLI
CASSEROLE SUPREME " FROM GRANDMA MARY'S KITCHEN CASSEROLE
15 MIN [T
(@ ) 20 oz. frozen broccolo flowerettes 1/2 cup Cheese Whiz
#
1 can cream of mushroom soup 1/2 med. chopped onion 1/2 cup.
milk
2 Tbsp. margarine
1 cup cooked minute rice ° Cook broccoli in saucepan according to
package directions; drain. Combine all ingredients in greased casserole dish (7
x 11) and bake at 350 for 40 min. $ MARY'S CHOCOLATE CHIP COOKIES "
COOKIES
10 MIN % 1/2 cup butter flavored crisco ! 1 stick softened
margarine !
3/4 cup packed brown sugar 3/4 cup white sugar
2 eggs
1 1/2 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt %
1 12oz. pkg. choc. mini chips & 1 cup chopped pecans (optional)
Mix the first six ingredients with a hand mixer or kitchen aid until fluffy. Put
the flour, soda, salt together in a bowl and sift or stir with a whisk. Gradually
add to the top mixture. Do not beat on high speed after putting in the flour, it
will mak 6 ∏ e the dough tough. Add choc. chips and nuts. Spoon out onto
cookie sheets (about a Tbsp. each.) Do not put more than 15 on one cookie sheet
or they will run together. Bake @ 375 for 8 to 10 min. until a soft golden brown.
Do not overbake! This is important. When you take them out of the oven, they
need to cool on a cooling rack for at least two minutes before taking them out of
the cookie sheet. To make Russ's favorite, replace the chocolate
chips with butterscotch chips. ! SUE'S SUGAR COOKIES " ! FROM
! COOKIES
! 15 MIN ! 2 cups sugar ! 2 sticks margarine
! 2 eggs ! 1 cup crisco oil ! 2 tsp. vanilla

! 5 cups flour
! 2 tsp. baking soda "
! 1 1/2 tsp. cream of tartar ! Soften the margarine and mix together
the sugar, eggs, and margarine. Add crisco oil and vanilla. Sift together (or
whisk if you don't have a sifter) flour, soda, and cream of tartar. Mix together
with the above. Roll in balls and press with the botto 6 - ! m of a glass.
Bake @ 350 for 8 to 10 min. (Take out of the oven before they brown, then let sit
on the cookie sheet at least 2 minutes. If you don't want to frost them, then
roll in cinnamon and sugar before placing on the cookie sheet. If you want to
frost them, go to the frosting page! " NO BAKE CHOCOLATE COOKIES " "
" COOKIES
" 10 MIN " 2 cups sugar $ " 1/4 cup (1/2 stick) margarine
" 1/2 cup milk " 1/2 cup peanut butter " 1/2 cup coconut
" 1/2 tsp. salt

" 1/4 cup cocoa
" 2 cups quick oats
" 1 tsp. vanilla &
" 1/2 cup chopped nuts (optional)  " In a large saucepan, on the stove
melt the margarine and add the milk. Add sugar, salt and cocoa. Bring this to a
boil, then boil for 1 1/2 min. Remove from stove and add remaining ingredients
and mix well. Drop onto waxed paper. # PEANUT BLOSSOMS " # FROM
# COOKIES
# 15 MIN. # 1 3/4 cups flour # 1 tsp. soda
# 1/2 tsp. salt # 1 tsp. vanilla % # 1/2 cup butter flavored
crisco
# 1/2 cup. peanut butter
# 1/2 cu white sugar
# 1/2 cup brown sugar
# 1 egg
# 2 Tbsp. milk # Hershey's kisses # Mix together crisco, peanut
butter, white sugar, brown sugar, egg and vanilla. Add flour, soda and salt.
Shape into balls the size of a walnut and roll in a small bowl of sugar. Place on
cookie sheet and flatten just slightly. Bake @ 375 for 8 min. Ta 6 é # ke
from oven and press a hershey's chocolate star, or chocolate kiss onto the top of
each cookie, return to the oven for another 2 min. $ CHOCOLATE CHOCOLATE
CHIPS " $ FROM GRANDMA MARY'S KITCHEN
$ COOKIES
$ 10 MIN $ 1/2 cup margarine " $ 4 (1oz) squares unsweetened
"
$ chocolate, chopped ! $ 3 cups semisweet chocolate $
morsels, divided
$ 1 1/2 cups flour
$ 1/2 tsp. baking powder
$ 1/2 tsp. salt
$ 4 eggs
$ 1 1/2 cups sugar $ 2 tsp. vanilla ( $ 2 cups chopped pecans,
(optional) $ Combine butter, unsweetened chocolate, and 1 1/2 cups
chocolate morsels in a large heavy saucepan. Cook over low heat, stirring
constantly, until butter and chocolate melt; col. Combine flour, baking powder,
and salt in a small bowl; set aside. Beat 6 å $ eggs, sugar, and vanilla in
a medium mixing bowl at meadium speed with an electric mixer, beating well. Add
chocolate misture; beat well. Stir in remaining 1 1/2 cups chocolate morsels and
pecans. Drop dough by 2 Tbsp. 1 inch apart onto parchment paper or wax paper-
lined cookie sheets. Bake at 350 for 10 ,in. Cool slightly on cookie sheets;
remove to wire racks to col completely. * % GRANDMA WAELDERS
PEANUT............ " % FROM GRANDMA MARY'S KITCHEN
% COOKIES
% 10 MIN - % GRANDMA WAELDERS PEANUT % BUTTER COOKIES ! %
1/2 cup margarine softened % 1 cup peanut butter
% 1 cup white sugar
% 1 cup brown sugar
% 2 eggs
% 2 cups flour
% 1 tsp. baking soda % 1/2 tsp. salt % 1 tsp. vanilla %
3 Tbsp. milk ¢ % Mix altogether in the order given with an electric mixer.
Shape into balls and press with a fork, going criss-cross on each cookie. Bake @
375 for 9 min. & TERRI'S LEMON COOKIES " & FROM GRANDMA MARY'S
KITCHEN
& COOKIES
& 10 MIN & 1 Lemon cake mix - & 1 8oz carton cool whip #
& 1 large egg, slightly beaten & 1 tsp. vanilla ◊ & Stir
ingredients together (do not beat with mixer!) I use my hands to incorporate all
the ingredients and it is messy! Rolll each cookie in a bowl of powdered sugar
generously. Bake @ 350 for 12 to 14 min. ( ' REESE'S CHEWY CHOCOLATE
COOK..... " ' FROM GRANDMA MARY'S KITCHEN
' COOKIES
' 15 MIN - ' REESE'S CHEWY CHOCOLATE
' COOKIES ' 2 cups flour ' 3/4 cup cocoa
' 1 tsp. baking soda
' 1/2 tsp. salt '
' 2 1/2 sticks margarine, softened
' 2 cups sugar
' 2 eggs ' 2 tsp. vanilla % ' 1 10oz package Reeses peanut
' butter chips k ' Mix all the ingredients together then fold in the
peanut butter chips. Bake @ 350 for 12 to 15 min. ( MACADAMIA NUT COOKIES
" ( FROM GRANDMA MARY'S KITCHEN
( COOKIES
( 5 MIN ( 3 1/3 DOZ " ( 2 sticks margarine softened !
( 3/4 cup packed brown sugar
( 1/2 cup white sugar ( 1 tsp. vanilla ( 1/4 tsp almond
extract
( 2 eggs
( 2 1/2 cups flour
( 1 tsp. baking soda
( 1/2 tsp. salt #
( 1 cup chopped macadamia nuts $ ( 1 cup chopped white chocolate (
or 1 cup white chips ˘ ( Mix first six ingredients with mixer until creamy.
Add flour, soda, and salt. Then add nuts and white chocolate. Put on cookie
sheet , heaping tablespoon at a time and bake @ 350 for 10 minutes. Cool on wire
rack for at least 2 minutes. % ) A'NT BERNETTAS OATMEAL COOKIES " )
) COOKIES
) 10 MIN
) 5 DOZ ) ) 3/4 cup butter flavored shortening ) 1 cup packed
brown sugar
) 3/4 cup white sugar
) 1 egg ) 1 tsp. vanilla
) 1/4 cup white corn syrup
) 1/2 cup buttermilk
) 1 7/8 cups flour
) 1/2 tsp. baking soda
) 1 tsp. salt ) 1/2 tsp. cinnamon ) 2 cups oats ) 1 cup
walnuts ) 1 cup raisins ) Cream together the first three
ingredients. Add egg, vanilla, syrup, and buttermilk. Gradually add the next
four ingredients. End with the oats, raisins, and nuts. Put in rounded
tsp. on cookie sheet, being careful to not let them get to close. 6 ! ) Bake
@ 375 for 8 minutes. * APPLE CRISP " * FROM GRANDMA MARY'S KITCHEN
* DESSERT
* 20 MIN * 1 cup flour * 3/4 cup oats
* 1 cup packed brown sugar * 1 tsp. cinnamon ! * 1 stick
softened margarine #
* 4 cups chopped peeled apples
* 1 cup sugar
* 2 Tbsp. corn starch
* 1 cup water
* 1 tsp. vanilla # * vanilla ice cream (optional) * In a mixing
bowl, combine first four ingredients. Cut in margarine until crumbly. Press half
into a greased 9" square baking pan or dish. Cover with apples. In a saucepan,
combine sugar, cornstarch, water and vanilla; cook and stir until thick and c 6 ¥
* lear. Pour over apples. Sprinkle with remaining crumb mixture. Bake at 350
degrees for about 1 hour or until the apples are tender. Serve warm with ice
cream if desired. + OREO DESSERT " + FROM GRANDMA MARY'S KITCHEN
+ DESSERT
+ 20 MIN ) + 2 rows of a large package of oreos + 1 stick melted
margarine #
+ 1/2 gallan vanilla ice cream + 1 pkg. salted peanuts
+ TOPPING; + 2 cups powdered sugar + 1 stick margarine +
1 can evaporated milk ! + 1 6oz pkg chocolate chips. + Crush the
oreos, add melted margarine and press into a 9 x 13 pan. Chill in the freezer for
about 20 min. Let 1/2 gallon of ice cream soften then spread over cookie crust.
Top with salted peanuts. Melt the other stick of margarine in saucepan on stove 6
% + and add the rest of the topping ingredients. Bring to a boil, then boil
for 10 min. on low setting. It is extremely important to let this topping
completely cool before spreading on the ice cream. Put the whole pan in the
freezer and bring it out about 20 to 30 min. before serving. + T ,
DIRT DESSERT " , FROM GRANDMA MARY'S KITCHEN
, DESSERT
, 20 MIN ( , 1 large package of oreos, crushed " , 8 oz. softened
cream cheese !
, 1 stick softened margarine , 1 cup powdered sugar - , 1 9oz
carton cool whip %
, 2 Packages or instant vanilla
, pudding
, 3 cups milk
, 1 tsp.l vanilla , Crush oreos - put 1/2 in the bottom of a 9 x13
pan. Mix cream cheese and margarine until smooth. Mix in powdered sugar, fold in
cool whip. Mix pudding milk and vanilla together and let set up. Fold the two
mixtures together and put on top of the la 6 J , yer of crushed oreos.. Top
with the other 1/2 oreos. Refrigerate. - FROSTED BROWNIE PIZZA " -
- DESSERT
- 20 MIN. & - 1/2 cup butter (no substitutes) - 2 squares (1 oz
each) of (
- unsweetened chocolate - 1 cup sugar - 3/4 cup
flour
- 2 eggs, beaten
- FROSTING;
- 2 cups powdered sugar
- 2/3 cup. peanut butter - 2 oz. cream cheese - 1 tsp. vanilla
- a little milk - TOPPINGS: - M & M baking pieces - 1/2
cup flaked coconut - 1/2 cup chopped pecans # - 1/2 cup mini
chocolate chips - In a saucepan over low heat, melt butter, chocolate and
sugar. Remove from the heat; stir in flour until smooth. Add eggs and beat until
smooth. Spread onto a greased 12 inch pizza pan. Bake at 350 for 15 minutes or
until a toothpick inserted near the 6 ‚ - center comes out clean. Cool
completely. For frosting, in a mixing bowl, beat sugar, peanut butter, vanilla,
and enough milk to achieve desired spreading consistency. Spread over brownie
crust. Top with condiments. . FOUR LAYER DESSERT # . FROM GRANDMA
MARY'S KITC HEN
. DESSERT
. 30 MIN. . 1 stick oleo melted . 1 cup flour
. 1 Tbsp. sugar1/2 cup nuts . 1 8oz cream cheese
. 1 cup cool whip
. 1 cup powdered sugar !
. 2 packages instant pudding . 3 cups milk . 1 tsp. vanilla
. cool whip . Mix the first three ingredients together, pat into a 9 x
13 pan and bake for 20 min. @ 350. Let completely cool. Second layer, mix all
together with hand mixer and spread on cooled crust. Mix the third layer and put
on top of that and top with cool whi 6 . p. Refrigerate. / APPLE
CRISP " / FROM GRANDMA MARY'S KITCHEN
/ DESSERT
/ 15 MIN [T
/ @ / 1 cup flour ' / 3/4 cup rolled oats (quick oats)
/ 1 cup backed brown sugar / 1 tsp. cinnamon ! / 1/2 cup
softened margarine #
/ 4 cups chopped peeled apples
/ 1 cup sugar
/ 2 Tbsp. cornstarch
/ 1 cup water
/ 1 tsp. vanilla " / Vanilla ice cream, optional / In a mixing
bowl, combine first four ingredients. Cut in butter with a pastry blender until
crumbly. Press half into a greased 2 1/2 qt. baking pan, or 9" square baking
dish. Cover with apples. In a saucepan, combine sugar, cornstarch, water, and
van 6 Â / illa; cook and stir until thick and clear. Pour over apples.
Sprinkle with remaining crumb mixture. Bake at 350 for about 1 hour or until the
apples are tender and bubble on top. Serve warm, with ice cream if desired.
0 FRUIT PIZZA " 0 FROM GRANDMA MARY'S KITCHEN
0 DESSERT
0 30 MIN [T
0 .@ 0 1 package lemon cake mix $ 0 2/3 cup graham cracker
crumbs
0 1/2 cup chopped nuts # 0 1/2 cup, (one stick) melted 0
margarine
0 1 egg
0 TOPPING " 0 4 oz. softened cream cheese 0 1/3 cup heaping sugar
0 1 1/2 cup cool whip ) 0 Assorted fruits: sliced bananas, ' 0
strawberry halves, peach halves, $ 0 mandarin oranges, sliced kiwi $ 0
fresh pineapple chunks, green & 0 grapes, (whatever is colorful) ! 0
1/4 cup melted apple jelly 0 Heat oven to 350. In a large bowl, combine
cake mix, cracker crumbs, nuts, and margarine at low speed until crumbly. Bleng
in egg. Press mixture into ungreased sheet cake pan, or large pizza pan. Bake 15
minutes or until golden brown. Cool. In a sma 6 5 0 ll bowl, beat cream
cheese and sugar until fluffy. Fold in whipped cream. Spread on completely
cooled crust. With a toothpick, section off however many pieces you will cut your
pizza. Arrange fruit on each sectioned piece. It is really pretty if you do each
one the same. Brush with melted jelly. 1 DEATH BY CHOCOLATE " 1
1 DESSERT
1 25 MIN [T
1 .@ " 1 1 Hershey Syrup Brownie Mix 1 1 large carton Cool Whip
$
1 8 Heath bars chopped, or one 1 package toffee bits ! 1
Mousse pudding mix or the
1 following recipe 1 If making the Mousse mixture from scratch, do
the following: 1 cup sugar, 1 cup butter, 4 oz. milk chocolate chips
(melted), 6 eggs. Cream butter and sugar together (do not melt the butter
- let it be at room temperature, or soften in 6 Ñ 1 the microwave). Add
melted chocolate. Beat in one egg at a time and beat each egg for three minutes.
(It's a pain in the butt - better if you can buy the Mousse!)
Now layer in the following manner, Using a large glass bowl, or a large glass
dish, bigger than 9 x 13: Bottom layer, half the brownies torn into pieces, half
the mousse mixture, half the toffee bits, half the cool whip. Repeat layers and
if there are any crumbs from the toffee bits sprinkle on top. This dessert is
definitely worth the time and effort, and you will be a hit. 2 SPINACH DIP
" 2 FROM GRANDMA MARY'S KITCHEN
2 DIPS
2 10 MIN $ 2 1 pkg. frozen chopped spinach % 2 1 pkg Knorr dry
vegetable soup
2 mix # 2 1 can sliced water chestnuts 2 1 small diced
onion
2 1/2 cup mayonnaise
2 1 1/2 cup sour cream. ä 2 Thaw the spinach and squeeze and squeeze
until all the moisture is out. Dice the water chestnuts and add all the rest of
the ingredients and mix well. Let set in refrigerator overnight. Serve with any
kind of crackers. 3 VEGETABLE DIP " 3 FROM GRANDMA MARY'S KITCHEN
3 DIPS
3 10 MIN " 3 1 8oz. package of softened 3 cream
cheese -
3 2/3 cup real mayonnaise ( 3 1/4 cup of Ranch dressing or half &
3 a packet of dry ranch $
3 1/2 tsp. beau monde seasoning #
3 1/4 cup chopped onion, green
3 or otherwise #
3 1/4 cup diced green and red
3 pepper 3 a dash of garlic salt 3 dash of salt 3
dash of pepper 3 1 tsp. or more sugar ' 3 1 tsp, Tastefully Simple
spinach 3 herb mix & 3 Parsely, if you don't have the
3 above 3 Some of these ingredients may be left out, more
different ones may be added. I mix a little then taste, add whatever I need to
make it taste better. When it is all mixed together, and I have the right taste
for me, I add a little milk to make it more di 6 m 3 pping consistency. This
is the way I make all the sauces for potato salad, macaroni salad, slaw, etc.
4 FRUIT DIP " 4 FROM GRANDMA MARY'S KITCHEN
4 DIPS
4 5 MIN ! 4 1 8oz. package of softened 4 cream cheese
%
4 1 7oz jar of marshmallow cream - 4 1/4 cup hershey's syrup õ 4
Cut up any fruit and put on a tray; mix all the above ingredients together and put
in a small bowl on the fruit tray. I guarantee it will be a hit. 5
LUANA'S BABY BACK RIBS " 5 FROM GRANDMA MARY'S KITCHEN
5 ENTREE
5 15 MIN # 5 Baby back ribs (four racks) 5 vidalia
onion,sliced $
5 red, green and yellow peppers 5 julienned
5 oil
5 salt
5 pepper
5 garlic in the jar 5 Slather the racks with oil on both sides, top
with peppers, salt, pepper, garlic salt, and onions. Wrap in heavy duty aluminum
foil (each rack individually) and place on a jelly roll pan. May stack on top of
one another. Bake @ 300 for 6 to 8 hours. T 6 G 5 hey are done in my oven in
5 1/2 hours. They are delicious!!!!! 6 MARY'S BARBEQUED RIBS " 6
6 ENTREE
6 45 MIN & 6 Baby back ribs or country ribs 6 one bottle
barbeque sauce
6 Salt
6 Pepper 6 Garlic salt 6 If Baby back ribs, the racks may
have to be cut in half. Use 2/3 bottle of BBQ sauce and about 3 cups water in a
large dutch oven. Put ribs in and bring to a boil. Turn down until it is still
boiling a very little. Cook for 30 to 40 min. or until a fo 6 6 rk inserted
into the meat goes in easily. Remove from stove and pan. Put on a cookie sheet
and slather with the rest of the sauce, garlic salt, salt and pepper. Put on a
very hot grill just until they get a little crispy. Do not over cook. It only
take a few minutes. 7 PORK BUTT ROAST " 7 FROM GRANDMA MARY'S
KITCHEN
7 ENTREE
7 5 MIN [T
7 @ 7 4 lb. Pork Butt Roast 7 house seasoning
7 soy sauce 7 Make sure that you have a large pan that can be put into
the oven. (Or this can be made in a crock pot.) Rub meat with soy sauce and
house seasoning. Place in pan with 1/2 inch of water. Cover and bake @325 for 20
min. per pound. or a little more. 6 õ 7 Baste every 25 min. with juice from
pan. In the crock pot, you do not have to baste. Crock pot time varies. I cook
on low for 5 1/2 to 6 hours. 8 SPAGHETTE PIE " 8 FROM GRANDMA
MARY'S KITCHEN
8 ENTREE
8 25 MIN. [T
8 @ 8 SPAGHETTI PIE 8 6 oz angel hair pasta
8 2 lightly beaten eggs - 8 1/3 cup parmesan cheese 8 1 #
ground beef
8 1/2 cup chopped onion #
8 1/4 cup chopped green pepper "
8 1 jar 14oz. spaghetti sauce
8 3/4 tsp garlic powder
8 1/2 tsp. basil 8 1/2 tsp. oregano 8 1 8oz. cream cheese '
8 1 package chopped frozen spinach 8 1/2 cup or more shredded 8
mozerella cheese 8 Cook pasta, drain, and add eggs and parmesan cheese.
Press onto the bottom of a deep dish 9" pie pan, greased. Bake @ 350 for 10 min.
Cook beef, onion, and pepper and drain. Stir in spaghetti sauce and seasonings.
Simmer for 10 min. Between 2 sheets 6 ¶ 8 of waxed paper, roll out cream
cheese to the size of the pie dish. (It helps to make a ball with the cream cheese
before rolling it out). Place the rolled out cream cheese on top of the baked
spaghetti. Squeeze all the water out of the spinach (this is very important) and
spread on top of the cream cheese. Add the meat sauce and top with mozerella
cheese. Bake @ 350 for 30 min. uncovered. (Longer if from the refrigerator) +
8 This recipe serves approx. 8 people. 9 BROCCOLI CHICKEN DIVAN " 9
9 ENTREE
9 15 MIN [T
9 $@ 9 BROCCOLI CHICKEN DIVAN & 9 1 1/2 packages frozen
broccoli
9 cuts & 9 3 cups cooked and diced chicken 9 breasts
#
9 2 cans cream of chicken soup (
9 1 cup mayonnaise (the real thing)
9 1/2 tsp. curry powder -
9 1 cup soft bread crumbs
9 4 Tblsp. butter, melted 9 1 tsp. lemon juice 9 1/2 cup or
more shredded 9 cheddar cheese 9 Steam broccoli and
drain. Put in a 9x13 pan. Salt and pepper lightly. Lay diced chicken on top of
broccoli. Mix together the soups, mayo, lemon juice, and curry powder. Pour over
the chicken. Put shredded cheese on top of that. Melt butter a 6 w 9 nd add
bread crumbs. Sprinkle on top of cheese. Bake @350 covered for 25 min., and
uncovered for 25 min. more. 9 Serves 16 peeps. : CHICKEN WITH RICE
" : FROM GRANDMA MARY'S KITCHEN
: ENTREE
: 20 MIN [T
: $@ : CHICKEN WITH RICE : 1 1/2 cups minute rice !
: 1 can cream of celery soup " : 1 can cream of chicken soup # : 1
can water or chicken broth %
: 10 small chicken breasts or 1
: whole cut up chicken (
: 1 envelope liptons dry onion soup Ù : In the bottom of a 9x13 pan
put uncooked rice and soups and water and mix very well. Lay chicken on top with
skin side up. Sprinkle onion soup on top of chicken. Bake @ 350 for 2 hours
covered, then 1/2 hour to 45 min. uncovered. : Serves 12 ;
ENCHILADA PIE " ; FROM GRANDMA MARY'S KITCHEN
; ENTREE
; 15 MIN [T
; $@ ; ENCHILADA PIE % ; 2# hamburger, cooked & drained
; 1 onion chopped - ; 1 green pepper, chopped ; 1 pkg. taco
seasoning mix
; 2 cans enchilada sauce
; 1 4oz can green chilis
; 6 big flour tortillas #
; 2 cups grated cheddar cheese ; Brown ground beef, onions,
peppers and drain. To this add enchilada sauce, (all but about 1/8 cup). Put
back on stove and simmer for 15 min. Layer in the following manner: a small
amount in the bottom of a 9 x13 pan, 2 1/2 tortillas (torn to fi 6 0 ; t the
pan), 1/2 of remaining meat mixture, 1/2 of cheese, repeat from tortillas. Cover
and bake @350 for 30 -40 min. If from the refrigerator, bake for 1 hour.
Toppings include shredded lettuce, chopped tomatoes, sliced ripe olives, sour
cream, salsa, or whatever trips your trigger! ; Serves about 12 ! <
PARTY HAM POTATO CASSEROLE " < FROM GRANDMA MARY'S KITCHEN
< ENTREE
< 25 MIN. [T
< (@ " < PARTY HAM POTATO CASSEROLE ! < 10 to 12 red med.
potatoes
< 1 1/2 # cubed ham < 1 can green beans
< SAUCE
< 3 Tbsp. margarine
< 3 Tbsp. flour
< 3 cups milk
< 2 cups velveeta cheese < Cook potatoes with skins on in water
until tender. (Stick a knife into a potato to see if it's tender). Let cold water
run over the potatoes until they're not too hot to handle. Peel. Let cool. Melt
margarine on stove, add flour, milk and cheese. 6
< Bring to a boil (cooking on med. heat), and boil for 1 minute..When the
potatoes are completely cooled, cube or slice them into a greased 9 x13 pan. Top
with little pats of margarine in several places, lightly salt and pepper.
Sprinkle a little shredded cheese on top. Add ham, then green beans. Pour sauce
evenly over the whole thing, making sure that you cover every potato. Bake @ 350
for 30 min. covered, and 15 min. more uncovered. If from refrigerator, add
another 30 min. covered (you know the drill!) < Serves 15 = EASY
SUPPER DISH " = FROM GRANDMA MARY'S KITCHEN
= ENTREE
= 10 MIN
= 4 to 6 = 2 Tbsp. butter = 1cup elbow macaroni
= 2 cups tomato juice ) = 1 # ground beef or left over roast = 1
med. chopped onion
= 1/2 tsp. pepper
= 1/2 tsp. chili powder
= 1/4 tsp. oregano
= dash of garlic powder
= dash of sugar = Toss macaroni and butter together on low heat
until macaroni takes up the butter flavor (be careful, it will burn easily). Cook
ground beef with onion and green pepper, drain and add to macaroni. To this, add
juice and spices. Bring to a boil then 6 Ω = turn to simmer. Cover and
simmer 20 to 30 min. When it is done, top with shredded cheese ( I use velveeta
shredded). Put the lid back on and let the cheese melt. Ready to serve >
SPEEDY BEEF STROGANOFF " > FROM GRANDMA MARY'S KITCHEN
> ENTREE
> 20 MIN. [T
> @ > 2 Tbsp. cooking oil ) > 4 cups cubed beef (sirloin's
best)
> dash of garlic powder > 1/3 cup chopped onion > 1 tsp. + salt
> 1/2 tsp. paprika $

> 1 can mushrooms drained, or
> fresh mushrooms. #
> 2 cans cream of chicken soup
> 1/2 cup water > 1 1/4 cup sour cream > medium egg noodles
> Cook beef, garlic, and onions in oil on stove in dutch oven pan. Brown
on high heat, then add 1 cup water and cover and simmer til meat is tender.
(about an hour and a half). Keep checking that the meat still has water. Add
more if necessary. 6 ˜ > Cook the noodles (2/3 package) according to
package directions just before you add the soup, water, mushrooms and sour cream.
When you add these ingredients, bring to a boil then turn off the burner and keep
covered. Serve over noodles. ? SECOND DAY MEATLOAF " ? FROM GRANDMA
MARY'S KITCHEN
? ENTREE
? 10 MIN [T
? @ ? SECOND DAY MEATLOAF ? 2 # ground beef "
? 2Tbsp Worchestershire Sauce ? 1/2 cup barbeque sauce ? 1/2 cup
ketchup
? 1 Tbsp. liquid smoke #
? 1 package dry onion soup mix
? 2/3 cup quick oats $
? 3/4 cup graham cracker crumbs
? chopped green peppers ? chopped onions ? garlic salt
? 2 eggs ? 1/4 cup water ? 1/2 cup whipping cream ?
Mix all the above ingredients together in a large bowl. If too moist, add more
graham crackers,; if too dry, add more cream. Shape into a loaf, put in a pam-
sprayed 2 qt. casserole dish and top with more barbeque sauce. Bake @ 350 for 1
hour covered, 6 ö ? and another 1/2 hour uncovered. Let cool, then
refrigerate. Cut into slices when completely cold and reheat in the oven with a
little more sauce. @ GLAZED MEATBALLS " @ FROM GRANDMA MARY'S
KITCHEN
@ ENTREE
@ 20 MIN. [T
@ @ @ GLAZED MEATBALLS
@ 2 eggs
@ 2/3 cups milk " @ 1 1/4 cups soft breadcrumbs @ 1 Tbsp.
horseradish
@ 1 1/2 # ground beef
@ 1 cup water
@ 1/2 cup chili sauce
@ 1/2 cup ketchup
@ 1/4 cup maple syrup @ 1/4 cup soy sauce @ 1 1/2 tsp. allspice
" @ 1/2 tsp. ground dry mustard @ Beat eggs and milk. Stir in
bread crumbs, and horseradish. Crumble meat over and mix well. Shape into balls.
Place in a lightly greased jelly roll pan. Bake @ 375 for 20 min, or until no
longer pink. In a sauce pan, comb 6 ° @ ine remaining
ingredients. Bring to a boil. add meatballs. Reduce heat; cover and simer 15
min. or until meat is heated thru., stirring occasionally. A CHICKEN POT
PIE " A FROM GRANDMA MARY'S KITCHEN
A ENTREE
A 20 MIN [T
A @ A CHICKEN POT PIE A 1/3 cup butter
A 1/3 cup flour A 1 clove garlic A 1/2 tsp. salt
A 1/4 tsp. black pepper
A 1 1/2 cup water
A 2/3 cup milk -
A 2 tsp. chicken boullion
A 2 cups cubed chicken ! A 1 cup frozen mixed veggies A
Put a bottom pie crust in a 9" pie dish or pan. Flute the edges. In a
saucepan, melt butter and stir in flour, garlic, salt and pepper until well
blended. Gradually stir in milk, water, and bouillion. Bring to a boil. Boil
for 2 6 Q A minutes. Remove from heat and stir in chicken and veggies. Set
asids. Roll out ˝ˇˇˇÇ É Ñ Ö ‹ · ‡ â ä ã å ç é è ê ë
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ˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇˇtop crust and put the chicken mixture
into bottom crust. Fold top crust in half and cut slits on the fold and also on
the rest of crust. Place onto chicken. Bake @ 425 for 30 min. or until filling
starts bubbling through the slits in the crust. B MARY'S ROAST BEEF "
B FROM GRANDMA MARY'S KITCHEN
B ENTREE
B 8 MIN [T
B @ B MARY'S ROAST BEEF ( B 1 3 TO 4# ROAST -- chuck, arm,
'
B 7 blade, sirloin tip, rump, etc. B 1 can beef consomme
B 1 can water
B 1 package au jus gravy )
B 1 package dry Italian salad dress. B Brown the roast in a skillet
with pam. Do not salt! Mix all the rest of the ingredients together and pour
over roast in the crock pot. Cover the crock pot with aluminum foil then put the
lid on top of that. Cook on low for 5 to 6 hours. If you are 6 ö B
feeding a larger crowd, do two roasts (they don't have to be the same kind) on
high for the same amount of time. Do not need to double the liquid. # C
LOUISE WAELDER'S SWISS STEAK " C FROM GRANDMA MARY'S KITCHEN
C ENTREE
C 30 MIN [T
C @ " C 6 LARGE or 20 small carrots C 4 to 5 celery ribs
C onion C salt / pepper C 1 can tomato soup

C 1 small tomato sauce
C 1/2 cup brown sugar
C 1 tsp. cornstarch &
C 2 to 3 # tenderized round steak C Dredge the meat in flour and
brown in 1/3 cup of oil in skillet on stove. Put in crock pot. Peel and slice
the carrots and celery and cook in enough water to cover the carrots, celery,
onions, salt and pepper. Cook til it is reduced by half. Add 6 . C tomato
soup, tomato sauce, brown sugar and cornstarch . Cook til a little thick and pour
over steak. Cook on low for 5 to 6 hours. A more simplified
version, (the one I use more often) is two cans of diced tomatoes (Italian style)
, and a little brown sugar. Pour over meat. D BAKED HAM " D FROM
D ENTREE
D 10 MIN [T
D (@ + D 1 5 - 7 lb. fully cooked ham with a - D bone in
the middle D brown sugar
D crushed pineapple
D liquid smoke D Preheat oven to 325. You may skip the mixture at the
bottom if you want to save time. If not, mix the bottom three ingredients in a
small bowl. Put two large sheets of aluminum foil in a plus pattern. Lay the ham
in the middle and rub completely with 6 ! D the mixture. Wrap the ham from
all sides, and place in a 9 x 13 pan (preferably with a wire rack in the middle),
and put 1/4 -1/2 inch of water in the pan. Put in the oven and bake for 18 to 24
minutes per pound. Stick a meat thermometer into the ham (not touching a bone)
and cook til it registers 150 degrees. Take from oven and let partially cool
before cutting. When you get all the good slices of ham, save the scraps to
freeze for green beans. Also, save the juice, in a quart freezer bag and freeze
it also for green beans. E CHICKEN ENCHILADAS " E FROM GRANDMA
MARY'S KITCHEN
E ENTREE
E 15 MIN [T
E @ E 1 Tbsp. butter # E 1/2 cup chopped green onions
E 1/2 tsp. garlic powder E 1 can diced green chiles " E 1 can
cream of chicken soup
E 1/2 c. sour cream $
E 1 1/2 c. cooked cubed chicken %
E 1 cup shredded cheddar cheese %
E 3 lg, or 6 7" flour tortillas
E 1/4 c. milk & E 1 small can sliced black olives E Preheat oven
to 350. Lightly grease a 7 x 11 baking dish. In a medium saucepan over medium
heat, melt the butter and saute the green onions until crisp tender. Add the
garlic powder, then stir in the green chiles, cream of chicken soup, and sour
cream 6 ˇ E . Reserve about 1 3/4 cups of this sauce and set asice. To the
remaining sauce in the saucepan, add the chicken and 1/2 cup shredded Cheddar.
Stir together Fill each flour tortilla with the chicken mixture and roll up.
Place seam side down in the prepared baking dish. In a small bowl, combine the
reserved sauce with the milk. Spoon mixture over rolled tortillas. Bake,
uncovered, in the oven for 20 min. Top with remining 1/2 cup cheese, and bake 10
more minutes or until cheese is bubbly. F CHICKEN MILANO " F FROM
F ENTREE
F 25 MIN [T
F @ F 1 Tbsp. olive oil ! F 1 pound boneless, skinless $
F chicken breasts, chopped F 1/2 tsp. garlic powder ) F 1
can (less 1/4 cup) Zesty Italian
F diced tomatoes
F 1 cup chicken broth %
F 2 Tbsp. chopped fresh basil or -
F 1 tsp. dried basil
F 1/8 tsp. black pepper ( F 1/2 julienned green or red pepper - F 3
chopped green onions. " F 2 packages Chicken flavored " F Ramen
Noodles with one F seasoning packet F Heat oil in a skillet;
add chicken , garlic, sliced peppers, and onions. Cook for 10 to 15 min, until
chicken is tender. Add tomatoes, chicken broth, basil and pepper. Simmer over
low heat for 5 min. 6 ... F
Cook noodles in water according to package directions; drain. Add 1 seasoning
packet. Serve chicken mixture over warm noodles. It says that it serves 4, but
those are pretty small portions. G OLD TIME BEEF STEW " G FROM
G ENTREE
G 30 min [T
G @ G 2 # beef stew meat G 2 Tbsp. cooking oil
G 2 cups hot water # G 1 tsp. worchestershire sauce G 1/2
tsp. garlic powder
G 1 med. sliced onion
G 2 bay leaves
G 1 Tbsp. salt
G 1/4 tsp. pepper
G 1/2 tsp. paprika G 2 tsp. sugar G dash of allspice G
carrots G potatoes G frozen peas (small peas) G Brown
the beef in oil in dutch oven. When browned, add water, worchestershire sauce,
garlic, onion, bay leaves, salt, pepper, paprika, sugar, and allspice. Bring to a
boil, then simmer for approx. 1 1/2 hours, until meat is tender. Cook carrots in
6 , G a large pot (one package of baby carrots) for about ten minutes then
add 6 potatoes, peeled and cubed. When potatoes are almost done, add 1/2 package
peas. Don't overcook the potatoes - it makes the stew mushy. When the vegetables
are almost done, drain and add to the beef mixture. Add enough of the water from
the vegetables to come to the top of the stew. Mix 4 Tbsp. of corn starch with
1/3 cup water. When you bring the stew back to a boil, add the cornstarch mixture
a little at a time until the desired thickness. Serve with biscuits. H
BREAKFAST PIZZA " H FROM GRANDMA MARY'S KITCHEN
H ENTREE
H 25 MIN [T
H .@ * H 1 lb. Italian sausage, 1/3 hot, 2/3 H
sweet mild
H 2 pkgs. crescent rolls H 1 doz. eggs H 1/2 lb. bacon
H Cheddar cheese
H Monteray Jack cheese
H Mozerella cheese
H American cheese slices
H cubed ham H Brown sausage in skillet (do not drain
off fat). Add 4 Tbsp. flour - incorporate into the sausage . Add 2 cups milk.
This may have to be adjusted for the right consistency to make the sausage gravy
-- this is the sauce. Roll out the cr 6 A H escent rolls and use as the crust
in a greased jelly roll pan (you may not need all of the crescent rolls). Pinch
together, then prick with a fork. Bake @ 375 for approx. 11 min. Remove
from oven and let cool a little. Spread sausage gravy over crust. Layer as
follows: Am. Cheese slices, bacon, Cheddar cheese and a little Jack, ham,
Mozerella and a little Jack and Parmesan. I plum forgot the
eggs!!!!!!!! Scramble the eggs in a skillet with a little milk and put directly on
top of the sausage gravy. Then start the layering of cheese, etc. I
BREAKFAST BURRITOS " I FROM TROY RIDDICK'S KITCHEN
I MEXICAN
I 20 MIN [T
I @
I 5 eggs I 1/4 cup milk
I 3/4 tsp. garlic powder I 1/4 tsp. salt I 1/4 tsp. black
pepper
I 3 Tbsp. salsa
I Jalepeno's
I fried hash browns Ù I Cook altogether in "WARM" skillet and
increase the heat gradually. Put hashbrowns, egg mixture and a little more salsa
on large tortilla and roll tightly. Wrap in aluminum foil and bake @ 350 just
long enough to heat through. J CHIMICHANGAS " J FROM GRANDMA MARY'S
KITCHEN
J MEXICAN
J 30 MIN [T
J @ J 2 # ground beef J 1 small onion
J 1 small green pepper J 2 paks dry taco seasoning $ J
shredded Mexican blend cheese
J 1 can refried beans -
J 8 large flour tortillas (
J If you have left over roast beef, )
J shred that in place of ground beef J Brown ground beef, onion, and
green pepper on stove --- drain then add dry taco seasoning with a little taco
sauce or salsa. Simmer for 15 min, stirring occasionally. Have a large skillet
ready with a tiny bit of oil on high heat. Place each tortilla 6 Ë J , one at
a time in skillet for just 8 to 10 seconds on each side. This will allow you to
roll the tortilla without breaking it. Put 1/3 cup of meat mixture, a rounded
tablespoon of refried beans, and a small handful of cheese at one end of the
tortilla. Make one complete roll then tuck each side in and continue to roll.
Secure with toothpicks. Do all the tortillas and lay in a sheet cake pan.
Prepare oil as if for frying french fries. Put tortillas, one at t time in oil
until a golden brown. You may have to turn it once. Lay on paper towells to
drain all the grease and serve with condiments such as shredded lettuce, chopped
tomatoes, chopped green onions, sliced ripe olives, sour cream, and taco sauce and
more cheese. K MEXICAN SALAD " K FROM GRANDMA MARY'S KITCHEN
K MEXICAN
K 15 MIN [T
K $@ & K 3/4 head lettuce cut for salad K 3 diced tomatoes
K green onions K chopped green pepper K 1 can chili beans $

K 1 16oz bottle creamy Italian
K dressing
K crushed fritos
K shredded cheddar V K Layer in a large bowl and store, covered for three
hours. Toss before serving. L SHERRI'S TACO SOUP " L FROM GRANDMA
MARY'S KITCHEN
L MEXICAN
L 10 MIN [T
L @ L 1 #ground beef L 1 small onion, diced &
L 1 can diced tomatoes with green L chilis % L 1 jar
taco sauce (mild or hot) &
L 1 can yellow hominy (undrained)
L 1 cup water
L a little sugar
L tortilla chips #
L cheddar/jack shredded cheese Ë L Brown hamburger with the onions,
drain, then add all the rest of the ingredients. Bring to a boil, then simmer for
15 min. To serve, crush tortilla chips and put in each bowl topped with cheese.
M HOT CHOCOLATE MIX " M FROM GRANDMA MARY'S KITCHEN M
MISCELLANEOUS
M 5 MIN
M A BUNCH M 1 8qt. package dry milk " M 1 160z. Nestles cocoa
mix "
M 1 lb. sifted powdered sugar ( M 1 6oz. jar dry dairy creamer ≤
M Mix all ingredients together in a large (very large) bowl. It is very
important to sift the powdered sugar. Store in an air-tight container. Keeps
for several months. N PLAY DOUGH " N FROM GRANDMA MARY'S KITCHEN
N MISCELLANEOUS
N 20 MIN. N 2 cups flour N 1 cup salt !
N 2 1/2 tsp. cream of tarter N 1 Tbsp. oil N 2 cups water
N Mix all the ingredients together in a pan and cook on med. heat until dough is
very thick. (approx. 5 min.) Divide dough into 4 parts. Using rubber
gloves, drop 6 to 8 drops of food coloring into the center of the dough. Fold
and knead. Store 6 X N in ziplock bags. Will keep for several weeks if kept
sealed in bags after using. O BUBBLE STUFF " O FROM GRANDMA MARY'S
KITCHEN O MISCELLANEOUS
O 5 MIN $ O 1 cup of Joy Liquid detergent O 3 cups water
O 1/3 cup white corn syrup & O Mix altogether and have a ball! - P
KIDS HOMEMADE ICE CREAM " P FROM GRANDMA MARY'S KITCHEN P
MISCELLANEOUS ) P 1 gallon bag of ice (freezer bag) % P 1 cup of milk
or half and half
P 1/4 cup sugar P 1/2 tsp. vanilla " P rock salt or ice cream
salt ‡ P Put the ice in a gallon freezer bag along with about 1/3 cup of
salt. Put milk, sugar, and vanilla in a quart freezer bag and put that inside the
big one. Shake for about 5 min. or so. Wella!!!!!! ice cream!!!! # Q
PAULA DEAN'S HOUSE SEASONING " Q FROM GRANDMA MARY'S KITCHEN Q
MISCELLANEOUS
Q 2 MIN. Q 1 cup salt Q 1/4 cup pepper
Q 1/4 cup garlic powder w Q Mix altogether and store in a seal-tight
container ----ready for rubbing meat, or just to put into stews, etc. R
BUTTER CREAM FROSTING " R FROM GRANDMA MARY'S KITCHEN R
MISCELLANEOUS
R 5 MIN ! R 6 oz softened cream cheese ! R 6 Tbsp. softened
margarine /
R 1 lb. powdered sugar (that is half # R of a bag, or 1
box) R 1 tsp. vanilla
R 1/4 tsp. coconut extract
R A little milk, as needed ˇ R Mix all the ingredients together and add
enough milk, if any to make the right spreading consistency. If you double
this recipe, using a whole bag of powered sugar, it will keep in the refrigerator
forever and you'll always have frosting ready. S CLOWN FACE MAKE-UP "
S FROM GRANDMA MARY'S KITCHEN S MISCELLANEOUS
S 5 MIN S 2 Tbsp. cornstarch & S 1 Tbsp. white crisco
shortening
S 2 drops food coloring. Z S The only requirement for this recipe it to
stay away from me when you try this out. ! T GRANDMA WAELDER'S DRESSING "
T FROM GRANDMA MARY'S KITCHEN T MISCELLANEOUS
T 15 MIN [T
T (@ T 3 eggs beaten T 1 1/4 c. milk $
T 1 cup chicken or turkey broth T 1 small chopped onion T
1/4 cup chopped celery #
T 1/4 cup chopped green pepper
T 1 1/2 tsp. salt
T 1/4 tsp. pepper
T 1 tsp. sage #
T 2 qts. (8 cups ) bread cubes ‡ T Mix altogether in
large bowl , pour into greased 7 x 11 baking dish and bake @ 350 for 45 to 50 min.
(uncovered). U FRIED ONION RINGS " U FROM GRANDMA MARY'S KITCHEN
U MISCELLANEOUS
U 20 MIN [T
U @ U 1 qt vegetable oil U 1 cup flour
U 1 cup beer U pinch of salt U pinch of black pepper (
U 4 large onions, peeled and sliced
U into rings U In a large, deep skillet, heat oil to 375
degrees. In a medium bowl, combine flour, beer, salt, and pepper. Mix until
smooth. Dredge onion slices in the batter until evenly coated. Deep fry in the
hot oil until golden brown. Drain on paper towels. Y 6 ‹ U ields 12
servings. This batter is also good for frying fish
such as crappie, catfish filets, etc. V MONKEY BREAD " V FROM
GRANDMA MARY'S KITCHEN V PASTRIES
V 25 MIN. V 4 tubes small biscuits V 3/4 cup white sugar
V 1 tsp. cinnamon V 1/4 cup chopped nuts. V Put the cinnamon
and sugar in a baggie and mix together. Cut each biscuit into 4 (four) pieces and
put in bag, shake til all are coated. Remove from bag, place in greased bundt pan
and repeat the process. When the bottom of the pan no longer shows, spr 6 & V
inkle nuts on top. Repeat that process with another layer. Bring
to a boil the 1/4 cup white sugar, 3/4 cup brown sugar, 1 1/2 sticks margarine,
and 1 1/2 tsp. cinnamon Pour this over the biscuit pieces in pan and bake 40
-50 min. (or in my oven it is even longer) @ 325. You can easily underbake this
bread as it looks as it it is burning on top. Let it get reallllly brown before
removing from the oven. When you remove it from the oven, let it cool for one
minute, put a plate on top, and using mitts, tip upside down. & W BASIC
VANILLA CREAM PIE FILLING " W FROM GRANDMA MARY'S KITCHEN
W PIES
W 12 MIN [T
W @ W FOR 9" Pie crust
W 3/4 cup sugar W 1/4 cup corn starch W 1/2 tsp. salt
W 3 cups milk "
W 4 egg yolks slightly beaten
W 2 Tbsp. margarine
W 1 Tbsp. vanilla W Separate the eggs yolks into a small bowl and beat
lightly. In a medium sauce pan, combine sugar, corn starch, salt and milk. Stir
until all is incorporated. Put on stove on high to begin and then on medium,
stirring constantly. When the mixture is ve 6 " W ry warm, add a little to
the egg yolks, mix together and then add the whole thing to the pan. Continue to
cook until it comes to a boil, boil at least 1 minute longer. It should be pretty
thick. Remove from stove and add margarine and vanilla. Put waxed paper on top
of the pudding so it doesn't get crusty, refrigerate til cooled. If you are using
the egg whites for meringue, then don't cool the pudding. If making a meringue
pie, pour pudding mixture into a baked 9" pie crust and top with meringue. Bake @
350 for 15 min.. I use this recipe for banana cream pie. Just slice bananas
either on the bottom of crust, or into the pudding before putting it into the
baked crust, or graham cracker crust. X CHERRY PIE " X FROM GRANDMA
MARY'S KITCHEN
X PIES
X 15 MIN [T
X @ X 1 1/2 cups sugar X 1/3 cup flour &
X 2 cans pitted red tart cherries X (drained) X 1/4
tsp. almond flavoring
X 2 Tbsp. margarine
X 1 tsp. vanilla X This recipe is for a two-crust 9" pie crust. Mix
all the ingredients in a bowl, margarine included and pour into the bottom unbaked
crust. (The almond flavoring is a very important part of this recipe). Top with
crust with slits in it. Flute the edges 6 fi X and cover the fluting with
strips of aluminum foil hooked together. Bake @ 425 for 45 min - then take the
foil off the edge and bake for another 15 min. The juice should start to thicken
and bubble out the slits. Y FRESH APPLE PIE " Y FROM GRANDMA MARY'S
KITCHEN
Y PIES
Y 20 MIN [T
Y @ Y 1 1/4 cups sugar Y 1/4 cup flour
Y 1 tsp. cinnamon Y Dash of salt Y 2 tsp. lemon juice "
Y 6 cups thinly sliced apples
Y 2 Tbsp. margarine Y This is for a two-crust 9" pie. Mix all the
ingredients together and put in a bottom 9" pie crust. Top with other crust,
slitted and flute the edges. Cover the fluted edges with strips of aluminum foil
hooked together. Bake @ 425 for 45 min. Take off 6 + Y the foil and bake
another 15 min. Z BLACK RASPBERRY PIE " Z FROM GRANDMA MARY'S
KITCHEN
Z PIES
Z 15 MIN [T
Z @ Z 3 cups. berries Z 1 1/4 cups sugar
Z 1/4 cup flour Z 2 Tbsp. margarine Z dash of salt !
Z 1/4 tsp. almond flavoring
Z 1 tsp. vanilla v Z Bake in a 2-crust unbaked pie shell @ 425 for 45
min., then 15 min more with the foil taken off the crust edge. [ BEST
CHOCOLATE PIE " [ FROM GRANDMA MARY'S KITCHEN
[ PIES
[ 15 MIN [T
[ @ [ 1 baked 9" pie shell [ 3 egg yolks
[ 1 1/2 cups sugar [ 4 1/2 Tbsp. cocoa & [ 3 cups cream (half
'n half) or
[ whipping cream
[ 1 tsp. vanilla
[ 2 Tbsp. margarine [ In a sauce pan, combine egg yolks, sugar,
cornstarch, cocoa, and cream and stir well. Cook over medium heat until it
thickens. Remove from stove and add vanilla and margarine. Stir until butter is
melted and mixed well. When cooled, put into pie crust. 6 1 [ Top with cool
whip and shaved chocolate. \ PEANUT BUTTER PIE " \ FROM GRANDMA
MARY'S KITCHEN
\ PIES
\ 10 MIN [T
\ @
\ CRUST: ' \ 1 1/4 cup chocolate cookies
\ crumbled \ 1/4 cup sugar $ \ 1/4 cup
melted margarine
\ FILLING: %
\ 1 8oz. pkg. cream cheese &
\ 1 cup creamy peanut butter
\ 1 cup sugar #
\ 1 Tbsp. softened butter \ 1 tsp. vanilla \
cool whip " \ Bake crust @ 375 for 10 min. Cool. Beat cream cheese, peanut
butter, sugar, butter, and vanilla until smooth. Fold in an 8 oz carton of cool
whip. Gently spoon into crust. Garnish with cookie crumbs. - ] KAREN
YOUNG'S PECAN PIE " ] FROM GRANDMA MARY'S KITCHEN
] PIES
] 10 MIN [T
] @
] 5 eggs ] 2/3 cups sugar
] 2 Tbsp. melted margarine ] 1 cup dark Karo Syrup ] 1 tsp.
vanilla
] 3/4 cups chopped pecans. ¥ ] Beat eggs and sugar together and add the
rest of the ingredients. Pour into unbaked pie shell and place some pecan halves
on top of pie. Bake in a 350 oven for 50 minutes. ^ LEMON CREAM PIE "
^ FROM GRANDMA MARY'S KITCHEN
^ PIES
^ 20 MIN [T
^ @ ^ 3 egg yolks ^ 2/3 cups flour
^ 1 1/4 cups sugar ^ 1/2 tsp. salt ( ^ the juice from 2 lemons
(1/3 cup)
^ 1 tsp. vanilla
^ 1 tsp. grated lemon rind
^ 2 1/2 cups milk ^ Beat egg yolks separately in a small bowl. In a
saucepan, combine flour, sugar, salt and lemon rind. Stir with a whisk to get it
all mixed together. Add milk and cook on med high until it thickens. It should
be rather thick. Add lemon juice, vanilla 6 ˛ ^ , and margarine. If you
used meringue, put into a baked pie shell while it is still warm. If using cool
whip topping, let the mixture cool completely, covered with waxed paper. If using
meringue, bake @ 350 for 12 to 15 min. until golden brown. _ NO-WEEP
MERINGUE " _ FROM GRANDMA MARY'S KITCHEN
_ PIES
_ 10 MIN [T
_ @ _ 1 Tbsp. sugar _ 1 Tbsp. cornstarch
_ 1/2 cup water _ 3 - 4 egg whites " _ 1 Tbsp. sugar per egg
white
_ 1 tsp. vanilla _ Put sugar and corn starch and water in small
saucepan. Cook mixture until it gets thick and clear, stirring constantly; set
aside. In stainless steel or glass bowl, (this is very important) beat egg whites
until frothy, adding 1 Tbsp. sugar at a time. 6 D _ The slower you add the
sugar, the glossier it will be. Continue beating until very stiff. Add vanilla
and the thick mixture and mix very gently. If you beat it in the meringue will
be tough. Spread meringue on top of warm pudding, making sure to seal all the
fluted edges - no gaps. Bake @ 350 for 12 to 15 min. ` PIE CRUST " `
` PIES
` 15 MIN [T
` @ # ` 1 cup butter flavored crisco ` 2 cups flour
` 1/12 tsp. salt ` 1/4 - 1/2 cup iced water. ` Whisk flour and
salt together in a rounded bottom bowl. Add crisco and use a pastry blender to
incorporate all the ingredients. It will become crumbly, about the size of peas.
Add the ice water a little at a time and stir with a fork. You just want to 6 v
` get all the dough moist, not wet, not dry. Put about 1/8 cup flour on counter
surface and about 1/3 of the dough. Make a round patty with your hands and put it
on the floured surface. With a rolling pin, roll into a small round circle. Turn
the dough over and keep doing the same thing, adding flour as you go, until you
get the right size for the pie pan. Tuck the edges under and flute. Prick the
bottom of the crust (if you are making a cream pie only) with a fork, and bake @
425 for 10 - 12 min. If making a fruit pie or one that specifically calls for
unbaked crust, do not prick the crust, and do not bake it. a BEST PUMPKIN
PIE " a FROM GRANDMA MARY'S KITCHEN
a PIES
a 20 MIN [T
a @ % a 1 15oz canned pumpkin (2 cups) ' a 1 14oz can Eagle
Brand Sweetened
a condensed milk
a 2 eggs a 1 1/2 tsp. cinnamon
a 1/4 tsp. ginger
a 1/4 tsp. nutmeg
a 1/2 tsp. salt
a 1 tsp. vanilla
a 1 unbaked pie crust a Preheat oven to 425. In a large bowl, combine
all ingredients except pie crust; mix well. Pour into prepared pie crust. Bake
15 minutes. Reduce oven heat to 350 and continue baking 35 to 40 min. more. Bake
until a knife inserted in the middle of the 6 a pie comes out clean.
b FRESH STRAWBERRY PIE " b FROM GRANDMA MARY'S KITCHEN
b PIES
b 20 MIN [T
b @ b 1 single baked pie crust b 1 8oz. pkg cream cheese
b 3 Tbsp. sugar b 1 qt. fresh strawberries b GLAZE

b 1/2 cup sugar
b 1 Tbsp. corn starch
b Dash of salt #
b 1 3oz pkg strawberry gelatin
b 1 3/4 cups water b In a small mixing bowl, beat the cream cheese,
sugar and 1 tsp. vanilla until smooth. Spread over the bottom of cooled pie
crust. Arrange sliced strawberries over the top. In a saucepan, combine
the sugar, cornstarch, salt and water until smooth. 6 a b Bring to a boil;
cook and stir for 2 minutes or until slightly thickened. Remove from the heat;
stir in gelatin until dissolved. Chill until partially cooled but not yet set.
Pour over berries. Refrigerate until set. This also works well with fresh
peaches and peach jello. Decorate the top with dollops of cool whip. Get
creative!! c TRIPLE APPLE PIE " c FROM GRANDMA MARY'S KITCHEN
c PIES
c 20 MIN [T
c @ & c 5 1/2 cups thinly sliced peeled c apples
c 1/4 cup apple juice " c 1/3 cup apple jelly, melted c 1 1/3
cups sugar
c 3 Tbsp. flour $
c 1 Tbsp. quick-cooking tapioca
c 1/8 tsp. salt %
c Pastry for double-crust 9" pie
c 2 Tbsp. butter c In a large bowl, combine the spples, apple juice and
jelly. Combine the sugar, flour, tapioca, and salt; add to apple mixture and
toss gently to coat. Let stand for 15 minutes. Meanwhile, line a 9" pie plate
with bottom pastry; trim pastry even w 6 . c ith edge of plate. Add filling;
dot with butter. Top with remaining pastry and flute edges. Cut slits in top and
cover edges loosely with foil. Bake @ 425 for 40 minutes -- remove the foil and
bake another 10 to 15 minutes or until juice begins to bubble and thicken. Cool
on a wire rack. d CELERY SEED POTATO SALAD " d FROM GRANDMA MARY'S
KITCHEN
d SALAD d 30 MIN. +
d 10 - 12 d 6 MED. red potatoes d 4 hard-boiled eggs $
d 2 celery ribs, finely chopped $ d 1 small onion, finely chopped
d 1 tsp. salt
d 1 tsp. celery seed
d 6 Tbsp. sugar
d 1 tsp. cornstarch
d 1 tsp. ground dry mustard #
d 1/4 cup heavy whipping cream d 1 egg beaten d 4 Tbsp. vinegar
d 1/2 cup mayonnaise d 4 1/2 tsp. butter d Boil potatoes til
tender. Peel and let cool. Boil eggs (20 Min) and let cool. Meanwhile, chop the
onions and celery. In a small saucepan, combine the sugar, cornstarch and
mustard. Stir in cream, egg and vinegar until smooth. Cook and stir over med 6
d . heat untin mixture is thickened. Remove fro heat and let cool for at least
20 min. (This can be done while potatoes are boiling.) When cooled slightly,
whisk in mayo and butter. Pour over potatoes and veggies and refrigerate for at
least 6 hours. e ORIENTAL CABBAGE SALAD " e FROM GRANDMA MARY'S
KITCHEN
e SALAD
e 20 MIN [T
e $@ e 1/2 large head of cabbage % e 1/2 bunch of broccoli,
chopped &
e 1/2 head of cauliflower, broken e into florets e 4
green onions $
e 1 pkg. Ramen chicken-flavored
e noodles
e 1/2 cup slivered almonds %
e 1/2 can sliced water chestnuts &
e 1/2 cup honey-roasted sunflower e seeds e
DRESSING e 2/3 cup vegetable oil & e 1/4 cup + 1 Tbsp. cider vinegar
e 5 Tbsp. sugar e 1 tsp. salt ' e Chicken flavor pack from noodles
e (I blanche the broccoli and cauliflower). Stir together all ingredients, pour
over salad, and mix well. Refrigerate until ready to serve.
Blanching: To blanche vegetables, put in boiling water on stove, cook
covered for two mi 6 ¥ e n., then drain and emerse in ice water. Keep in the
ice water til the veggies are cooled. This keeps the brightness of color and
softens the veggies a bit. " f 24 HOUR LAYER LETTUCE SALAD " f FROM
f SALAD
f 25 MIN [T
f (@ f 1 head of torn lettuce # f 1/2 head of cauliflowerettes
f optional & f 1/4 cup sliced green onions (3) f 1/2

pkg. baby frozen peas
f 1 small diced red pepper
f 4 diced hard boiled eggs (
f 2 cups Mayonnaise (no substitute)
f 1/2 cup sugar "
f 1 1/2 cups shredded cheddar - f 8 slices crumbled bacon Ä f In a
large bowl, layer in the order given. Cover tightly and keep for 24 hours before
serving. Toss just before serving. # g CHICKEN SALAD FOR SANDWICHES " g
g SALAD
g 20 MIN [T
g @ g 7/8 cup mayonnaise g 1/2 cup sour cream
g 3/4 tsp. soy sauce g 1/2 tsp. curry powder g 3/4 tsp. salt
g 2 Tbsp. lemon juice #

g 4 cups cooked chicken breast
g chopped
g 1/2 diced onion &
g 1/2 can chopped water chestnuts g 1 1/2 cups chopped celery ! g
2 cups sliced green grapes ô g Mix the first six ingredients and
incorporate into the rest of the ingredients. Let sit in refrigerator for at
least two hours before serving. h BROCCOLI SALAD " h FROM GRANDMA
MARY'S KITCHEN
h SALAD
h 15 MIN [T
h @ h 8 slices of bacon - h 1 medium bunch broccoli
h 1/2 small red onion $ h 1/2 cup finely chopped celery h 1 cup
raisins
h 1 cup mayonnaise
h 1/4 cup sugar
h 1/4 cup red wine vinegar -
h roasted sunflower seeds h Cook bacon (crisply), drain it, and crumble
into small pieces. Using only the florets and the most tender stem sections of
the broccoli and chop into very tiny pieces. Peel the red onion, and chop it very
finely as well. In a vowl, combine the broccoli, 6 ˚ h onion, celery, and
raisins. In a smaller bowl, mix together the mayo, sugar and vinegar. Pour
this dressing over the salad and toss. Add bacon pieces and sunflower seeds and
toss again. Refrigerate for at least an hour before serving. # i GRANDMA
WAELDER'S 7-UP SALAD " i FROM GRANDMA MARY'S KITCHEN
i SALAD
i 15 MIN [T
i (@ i 2 pkgs. lemon jello i 2 cups boiling water !
i 6 oz. 7-up (no cold water) i 2 bananas $ i 1 small can
crushed pineapple #
i 1 cup miniature marshmallows
i TOPPING: i 1/2 cup sugar i 2 Tbsp. flour i 1 cup
pineapple juice
i 1 egg i 1 tsp. vanilla i Prepare the jello as directed,
only do not add cold water -- add the 7-up instead. Drain the crushed pineapple
into a bowl to save for later. Add pineapple, sliced bananas, and marshmallows
and pour into a 7 x 11 dish or pan. Refrigerate. For the topp 6 , i ing, mix
the sugar and flour together in a saucepan, add pineapple juice, (if you don't
have 1 full cup, add 7-up to make a cup), and egg. Cook on the stove until
thickened. Add vanilla. When completely cooled, spread on the already set jello.
Top with shredded cheddar cheese for garnish. " j "SOMETHING DIFFERENT"
SALAD " j FROM GRANDMA MARY'S KITCHEN
j SALAD
j 10 MIN [T
j @ j 6 cups torn lettuce ' j 1 1/2 cups green grapes
(sliced) -
j 1/3 cups chopped pecans - j 2 green onions, chopped # j 1 8
oz. pkg. cream cheese,
j cubed
j DRESSING: j 1/4 cup oil j 1/4 cup red wine vinegar j 1
tsp. lemon juice j 1/4 tsp. ginger j 1 Tbsp. sugar ≥ j Put
the cream cheese in the freezer for a short time to make it easier to cube. Put
all the ingredients in a large bowl and toss - top with dressing just before
serving. k JANEY'S FRUIT SALAD " k FROM GRANDMA MARY'S KITCHEN
k SALAD
k 10 MIN [T
k @ $ k 1 small can crushed pineapple k (not drained) %
k 1 pkg. instant vanilla pudding & k 3/4 carton of cool whip (8 oz.) %
k 2/3 cup miniature marshmallows *
k 1 large can fruit cocktail, drained
k 1 can mandarin oranges π k Mix the dry instant vanilla pudding with the
undrained pineapple.. Add all the rest of the ingredients and refrigerate. If
too stiff, add more cool whip. This is always a hit! # l SHEILA'S SNICKER
APPLE SALAD " l FROM GRANDMA MARY'S KITCHEN
l SALAD
l 15 MIN [T
l (@ & l 4 - 5 apples, peeled and diced l 4 snicker bars $
l 1 box instant vanilla pudding l 1 cup milk l 1 8oz carton
cool whip l Prepare the pudding and 1 cup milk and refrigerate. Dice
the apples and put in a large bowl. Refrigerate the snickers and then pound them
out into chunks and add to apples. Fold the cool whip into the pudding mix and
add to the apples. You'll get r 6 l ave reviews!!! m FLORET SALAD
" m FROM GRANDMA MARY'S KITCHEN
m SALAD
m 10 MIN [T
m 0@ $ m 6 cups fresh broccoli florets " m 6 cups fresh
cauliflowerets $
m 3 med red onions, halved and m sliced m 2 cups
mayonnaise
m 1 cup sour cream !
m 1/4 cup packed brown sugar
m 1/4 cup cider vinegar #
m 1 Tbsp. Worcestershire sauce
m 3 Tsp. dill weed m 2 tsp. salt m 2 dashes hot sauce ÷ m
In a large bowl, combine the broccole, cauliflower and onions. In a small bowl,
combine the remaining ingredients. Pour over vegetables and toss to coat. Cover
and refrigerate for 4 hour prior to serving. $ n RUTH M.'S BEAN AND CORN
SALAD " n FROM GRANDMA MARY'S KITCHEN
n SALAD
n 20 MIN [T
n ,@ ' n 1 15-OZ. can black beans, rinsed n and
drained (
n 1 15-oz. can yellow corn, rinsed n and drained ' n 1
15-oz. can white corn, rinsed
n and drained !
n 1 cup thinly sliced celery +
n 1 3/4 c. chopped bell pepper - $
n red, orange and green &
n 1/3 cup thinly sliced red onion " n 1.3 cup sliced green olives % n
1/3 cup extra virgin olive oil n 1/4 cup red wine vinegar n 2 Tbsp.
lime juice * n 3 garlic cloves, or 3/4 tsp. powder n 1/4 tsp. black
pepper n 3/4 tsp. salt n 1 tsp. cilantro n 3 Tbsp. brown
sugar ÷ n Combine the first seven ingredients, all vegetables chopped or
sliced. In a separate bowl, mix the last 8 ingredients. Pour over vegetables and
stir together. Make at least 4 hours ahead of serving time. o BEST EVER
CHOCOLATE SAUCE " o FROM GRANDMA MARY'S KITCHEN
o SAUCES
o 12 MIN
o A BUNCH $ o 3 1 oz, chocolate squares o semi
sweet
o 5 Tbsp. margarine o 3 cups powdered sugar o 1/8 tsp. salt
o 1 cup evaporated milk

o 1 tsp. vanilla ¢ o Put all ingredients into a saucepan
and bring to a boil. Boil for eight minutes on med. heat. Terrific on
homemade vanilla ice cream! p SUE'S STEAK MARINADE " p FROM GRANDMA
MARY'S KITCHEN
p SAUCES
p 5 MIN
p 2 LBS p 1/3 cup wine vinegar p 2/3 cup cooking oil
p 3 Tbsp. brown sugar p 3 Tbsp. soy sauce $ p 3 Tbsp.
Worchestershire sauce
p garlic salt
p onion salt ñ p Mix altogether and pour over steaks (this really
tenderizes sirloins) and let stand in refrigerator up to three days. Turn every
now and then. q MARINADE FOR CHICKEN " q FROM GRANDMA MARY'S KITCHEN
q SAUCES
q 2 MIN.
q 2 LBS. ' q 1 1/2 cup Italian Salad Dressing q Country Time
Lemonade
q Lemon Pepper - q Mix together and soak chicken all day. - r
CHICKEN BREAST MARINADE " r FROM GRANDMA MARY'S KITCHEN
r SAUCES
r 5 MIN
r 2-3 LBS r 1/4 cup oil r 1/4 cup wine vinegar
r 1/4 cup soy sauce r 1/4 tsp pepper r dash of garlic salt
r 2 Tbsp. lemon juice !
r 2 Tbsp. dried onion flakes
r 1/4 tsp. ginger q r Mix altogether and coat chicken
breasts for several hours or overnight. Great for grilling! s CREAMED
PEAS AND POTATOES " s FROM GRANDMA MARY'S KITCHEN s SIDE DISH
s 30 MIN [T
s @ s 6 medium potatoes - s 1 pkg. baby frozen peas
s 1/3 cup. velveeta cheese s a little sugar
s salt
s pepper
s 3 -4 Tbsp. flour
s 3-4 Tbsp. butter
s 2 1/2 - 3 cups milk s Peel, cut up, and boil the potatoes until not
quite done. Add frozen peas to the boiling water and bring back to a boil.
Boil until the potatoes are done. (It is very easy to get the potatoes too done,
so watch closely.) Strain the peas and pota 6 j s toes, put back on the
burner and add butter and flour. When the butter is melted, add milk and cheese.
Add the milk a little at a time til you get the consistency you want. It has to
come to a boil before it thickens totally. Also it will thicken some even after
you are finished . You may have to tweak this recipe a little, because I don't
measure. t SOUP BEANS AND HAM " t FROM GRANDMA MARY'S KITCHEN
t SIDE DISH
t 5 MIN
t 8 - 10 & t 1 1/2 of two small packages of t navy beans
&
t some prefer Great Northern # t 1 med. onion sliced or diced
t 2 bay leaves
t 1 tsp. greek seasoning
t 1/2 tsp. salt
t 1/4 tsp. pepper
t 2 Tbsp. sugar !
t 1 ham bone with meat on it t In a large bowl, soak the beans in water
for 3 to 4 hours, or overnight. This makes the cooking time less. Drain the
water off and put beans and the rest of the ingredients into a large pot, or Dutch
oven. Put on stove and bring to a boil. Turn to si 6 ' t mmer and stir
occassionally for three hours or so, until they reach the tenderness you want.
Sometimes a peeled potato cut in half added to the beans as they cook takes the
fart factor out of the beans! ! u GRANDMA MARY'S GREEN BEANS " u FROM
GRANDMA MARY'S KITCHEN u SIDE DISH
u 5 MIN [T
u @ u 4 cans of cut green beans u 1 Tbsp. onion flakes
u 1/2 tsp. greek seasoning u 1 Tbsp. sugar u 1/2 to 1 tsp. salt
u 1/4 tsp. pepper

u 1/4 tsp. garlic salt
u Meat scraps from ham "
u A chunk of frozen ham juice '
u or 3 slices hickory smoked bacon u Add water to the green beans ( I
don't drain them, I use the juice that they are canned in) to more than cover the
beans. Bring to a boil then turn to simmer for 2 to 2 1/2 hours. You do not need
to watch, or stir, but they need to be set to the lowest 6 ç u temperature
that will still make them bubble a little as they boil. Need to cover the pan.
Taste and then add appropriate seasoning. v PARTY MIX " v FROM
v SNACKS
v 10 MIN v 2 quarts crispix ' v 1/2 package small pretzel
sticks
v 1 # peanuts & v 1 box sesame twigs, or cheezits v 2 sticks
margarine '
v 1 1/2 tsp. worchestershire sauce
v 1/2 tsp. garlic salt
v 1 tsp. onion salt v Melt margarine and add the next
three ingredients. Pour over the first four ingredients and mix well. Put into
two jelly roll pans and bake @ 250 for two hours ---stirring every 1/2 hour. ,
Remove from oven, let cool, and store in a sealab 6 v le bag or tin. - w
HIDDEN VALLEY PINWHEELS " w FROM GRANDMA MARY'S KITCHEN
w SNACKS
w 30 MIN - w 1 packet Hidden Valley " w the original Ranch
Dressing
w Mix " w 2 8oz packages cream cheese w 2 green onions
minced
w 4 12 in. flour tortillas
w 1 jar diced pimentos
w 1 can sliced black olives
w 1 can diced green chilis w Mix first three ingredients.
Spread on tortillas. Drain vegetables and blot dry on paper towells. Sprinkle
equal amounts of vegetables on top of cream cheese. Roll tortillas tightly.
Chill at least 2 hours. Cut rolls into 1 in. pieces. Dis 6 = w card ends.
Serve with spirals facing up. Makes 3 doz. x TACO DIP " x FROM
x SNACKS
x 20 MIN x TACO DIP + x layer the following in a 9 x 13 pan.
x 1 can refried beans x 3 mashed avacados
x 12 oz sour cream '
x dry taco seasoning sprinkled on
x the sour cream *
x 1 small diced onion, or green onion %
x 4 0z shredded mozerella cheese x 2 diced tomatoes # x 4 oz
shredded cheddar cheese x chopped black olives ! y ALLEN'S SEASONED
MUSHROOMS " y FROM GRANDMA MARY'S KITCHEN
y SNACKS
y 25 MIN [T
y @ * y 1/2 of a regular carton of "I Can't % y Believe
It's Not Butter" &
y 1 pkg. freshly rinsed mushrooms - y a little ceyenne pepper y
lotta cajun
y lotta lemon pepper
y medium dab of garlic salt
y cilantro
y basil $
y 3 - 6 shakes of red hot sauce y tobasco to taste @ y Bring to a
boil and simmer for 15 to 20 min. Delicious. ! z HEARTY BEEF VEGETABLE
SOUP " z FROM GRANDMA MARY'S KITCHEN
z SOUP
z 90 MIN [T
z @ z 3 Tbsp. flour z 1/2 tsp. salt
z 1/4 tsp. pepper & z 1 lb. beef stew meat, or round , z
steak, or left over roast beef.
z 2 Tbsp. olive oil (
z 1 can (14 1/2 oz.) Italian diced
z tomatoes
z 1 can (8 oz) tomato sauce
z 2 Tbsp. red wine vinegar $ z 2 Tbsp. worchestershire sauce z
1/2 tsp. garlic salt z 2 tsp. chili powder z 1 tsp. oregano
z 3 cups water " z 3 beef boullion cubes or 3 & z rounded tsp.
beef granules z 2 Tbsp. sugar # z 1 can chopped green chilies.
z 4 med potatoes, peeled and cubed; 6 med. carrots, sliced; 1 med. green
pepper, diced; 1 cup sliced fresh mushrooms; 1 med. onion, diced.
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef,
a few piec 6 ... z es at a time, and shake to coat. In a soup kettle
or Cutch oven, brown beef in oil. Stir in tomatoes, tomato sauce, vinegar,
Worcesteershire sauce, garlic, oregano, and chili powder. Bring to a boil.
Reduce heat; cover and simmer for at least 1 hour (until you can cut meat with a
wooden spoon). Stir in the remaining ingredients. Bring to a boil. Reduce
heat; cover and simmer for 1 hour or until meat and vegetables are tender.;
I forgot to mention that you need to cut the meat into 1/2 inch cubes. If using
left over roast beef, cut or shred the beef and leave out cooking for 1 hour. Do
the first step with tomato sauces and liquids just until it comes to a boil. !
{ SLOW COOKER VEGETABLE SOUP " { FROM GRANDMA MARY'S KITCHEN
{ SOUP
{ 10 MIN.
{ 8 - 10 ' { 1 lb. boneless round steak, cut { into 1/2
inch cubes )
{ 1 can (14 1/2 oz.) diced tomatoes ! { and garlic, undrained
{ 3 cups water #
{ 2 med. potatoes, peeled and
{ cubed
{ 2 med. onions, diced
{ 3 celery ribs, sliced
{ 2 carrots, sliced & { 3 beef bouillon cubes, or three %
{ rounded tsp. beef bouillon { granules { 1/2 tsp.
dried basil { 1/2 tsp. died oregano { `1/2 tsp. salt { 1/4
tsp. pepper { 2 Tbsp. sugar & { 1 1/2 cups frozen mixed veggies
{ In a slow coker, combine the first 12 ingredients. Cover and cook on high for
6 hrs. Add vegetables; cover and cook on high 2 hours loonger or until the meat
and vegetables are tender. This is not a tried and true
recipe from m 6 P { y kitchen. As a matter of fact, I have never made this
---it just sounded good! I would question the time and temperature of the crock
pot. In my crock pot I would probably cook the first time on low for about 6
hours. I have never cooked vegetables in the crock pot, so I just don't know.
You'll have to experiment with it. | CHICKEN NOODLE SOUP " | FROM
| SOUP
| 20 MIN [T
| @ | 1/4 cup diced celery | 1/4 cup diced onion !
| 1/4 cup diced green pepper | 1/4 cup diced carrots ( | 1/4
tsp. garlic salt, or 2 cloves
| of diced garlic '
| 8 cups chicken broth, or 8 cups )
| water and 8 chicken bouillon %
| cubes, or 8 tsp. rounded %
| chicken bouillon granules | 2 tsp. sugar | a dash of
allspice | a dash of nutmeg | parsley flakes " | 2/3 bag of
med. egg noodles ' | 2-3 cups diced cooked chicken or & | 2 cans
chicken breast meat | In a large pot, saute the first 5 ingredients in t
Tbsp. olive oil. When they are crisp tender, add the next five ingredients. When
it starts to boil add 2 - 3 cups of diced cooked chicken, or 2 cans of chicken
breast meat. When it returns to a boil, a 6 ^ | dd the noodles. When it
starts to boil again, turn it down to simmer for about 15 min. } CORN
CHOWDER (FOR kRISTY) } FROM SUE'S KITCHEN
} SOUP
} 15 MIN [T
} @ } 6 Tbsp. melted margarine } 5 Tbsp. flour -
} 1 small jar cheese whiz } 4 cups milk & } 4 med. peeled,
cubed and boiled
} potatoes
} 1 can creamed corn
} diced ham } Melt margarine in large pan. Brown 1 med. diced onion in
margarine. Add the flour and stir together. Add milk and the rest of the
ingredients and cook til thickened. (Be careful to cook it on med. heat, or it
will scorch on the bottom). Be Patient~ 6 } ~@@@@@!!!!!!!!! ' ~ ONE
OF RICH'S MANY CHILI RECIPES " ~ FROM GRANDMA MARY'S KITCHEN
~ SOUP
~ 5 MIN [T
~ @ ~ 1 1/2 lb. ground beef ~ 1 can mushrooms
~ 2 cans chili beans ~ 1/2 jar of ragu sauce ~ 1/2 jar of
picante sauce
~ 3 squirts catsup
~ 3 squirts mustard
~ 1 med. chopped onion !
~ 1 pkg. dry chili seasoning
~ a little water to thin ‹ ~ Brown and drain the ground beef. In large
pot, add all the rest of the ingredients and boil. Simmer and cook. The longer
you cook the chili, the more flavorful it becomes. (that last bit of advice was
my own). # KELLY'S POTATO BACON CHOWDER " FROM GRANDMA MARY'S
KITCHEN
SOUP
20 MIN [T
@ 8 slices bacon, cut up 1 cup chopped onion
2 cups cubed potatoes 1 cup water 1 cup sour cream
1 3/4 cup milk "
1 can cream of chicken soup
1/2 tsp. salt
dash of pepper
2 Tbsp. fresh parsley Fry bacon in 3qt sauce pan. Remove the bacon
and cut into small pieces. Sautee the onion in the bacon grease. Pour off the
fat and add water and potatoes. Cook til tender. Add all the rest of the stuff
and bring to a boil. Turn off the stove and se 6
rve. ˇ|ˇ ˇ| ˇ

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-œ ‡°± · > ˛ˇ ˛ˇˇˇ

ˇˇˇˇ ¿ Ç6B » _·6B » M M

1 square semi sweet, and *

1 1/2 cups flour

a couple shakes of salt

baking M & M pieces

2 Tbsp. sugar '

2/3 cup brown sugar %

1 can sweetened condensed milk

1/2 tsp. grated lemon peel

4 eggs, lightly beaten

2 tsp. baking soda

1/4 tsp. baking powder

2 cups shredded zucchini -

1 12oz pkg peanut butter chips

1/2 cup white corn syrup

1/2 cup margarine

1 1/4 cup flour

1/2 tsp. salt

3/4 tsp. baking soda

1 egg 1/4 cup chopped pecans 1 cup chocolate chips "

1 pkg. toffee bits

! 2 eggs ! 1 cup crisco oil ! 2 tsp. vanilla

" 1/2 tsp. salt

> 1/2 tsp. paprika $

C onion C salt / pepper C 1 can tomato soup

K green onions K chopped green pepper K 1 can chili beans $

b 3 Tbsp. sugar b 1 qt. fresh strawberries b GLAZE

f optional & f 1/4 cup sliced green onions (3) f 1/2

g 2 Tbsp. lemon juice #

o 1 cup evaporated milk

u 1/4 tsp. pepper

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