Dee's Cheese Pancakes

In a blender combine:
2 eggs
1/2 cup cottage cheese
2 Tbsp. wheat germ, whole wheat or regular flour
1/8 tsp. salt

Whisk until smooth, stopping once to scoop sides. Pour onto griddle or frying pan to make 3 inch cakes. Bake over medium heat until well browned. Makes about 12 cakes (2-3 servings)

*This recipes is from one of the grandma's, I can't remember which one!*

Cherry Tomato Salad

1. In a medium bowl, whisk together 2 Tbsp red-wine vinegar. 1 Tbsp. olive oil, 1/2 tsp. salt and 1/8 tsp. pepper until combined and thickened.

2. Add 2 pints halved cherry or grape tomatoes, 1/4 cup finely chopped red onion, and 2 Tbsp finely chopped fresh parsley; toss to combine all ingredients.

Raspberry Lemon Fruit Dip

1/2 cup raspberry reduced fat cream cheese spread (from 8 oz. container), softened
1/2 cup marshmallow creme
1 container (6 oz.) Yoplait original lemon burst yogurt (or 3 oz. lemon and 3 oz. raspberry)
Assorted fresh fruit

1. Mix cream cheese and marshmallow cream in medium bowl with wire whisk until smooth. Stir in yogurt.

2. Serve dip with fruit.

*This fruit dip was served at our friend's Josh & Lindsay Lillie's wedding*

Fruit Milk Shake

7-9 frozen strawberries
1/2 apple cut up
1 ripe banana
3/4 cup low fat or skim milk
1/4 tps. vanilla

Put all ingredients in blender and blend well, one serving.

Roast Pork & Vegetables

3 medium baking potatoes, cut into 1 inch chunks
3 medium zucchini, cutin itno 1 inch thick rounds
2 medium onions, halved and lsiced 1/2 inch thick
8 garlic cloves, peeled and smashed
2 Tbsp plus 1 tsp. olive oil
4 sprigs fresh rosemary
2 1/4 lbs. boneless, center cut pork loin, tied if desired.

1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss vegetables with garlic and 2 Tbsp olive oil, rosmary sprigs, 2 tsp. salt and 1/4 tsp. pepper.

2. Rub pork with remaining oil; season generously with salt and pepper. Place on top of vegetables.

3. Roast, tossing vegetables occasionally, until and instant-read thermometer inserted into pork registers 150 degrees, 35 to 45 minutes. let pork rest 5 minutes. Slice thinly; serve with vegetables.

"Enchilatas"

1. Spread each tortilla with refried beans, cooked brown rice, shredded cheese, and small amount of leftover meat.
2. Pour large or small can of enchilada sauce over all after placing in baking dish, and top with more shredded cheddar cheese.
3. Bake, uncovered at 350 degrees for 30 minutes.
4. Serve with tossed salad, very filling! And quick and easy way to use leftovers. Invent your own variations!

Amish Breakfast Casserole

Cook together, then drain: 1 lb. diced bacon or sausage pieces, 1 medium onion, chopped.

Combine: 6 eggs, lightly beaten, 4 cups shredded hash browns (thawed), 2 cups shredded cheddar cheese, 1 1/2 cups cottage cheese (small curd), 1 1/4 cup shredded swiss cheese.

Stir in bacon mixture. Transfer to 13 x 9 inch baking dish. Refridgerate overnight. Remove from refrigerator first thing in the morning, at least an hour prior to baking. Bake uncovered 35o degrees for 35-40 minutes or until set and bubbly. Let stand 10 minutes, before cutting.

Yeild: 12 servings.

*Made for Christmas Brunch*

Jazzy Gelatin

Dissolve in a bowl: 1 pkg. orange gelatin, 2 cups boiling water.

Add: 1 cup. ice cubes, 1 can mandarin oranges (15 oz. drained), 1 can crushed pineapple (8 oz. drained) 1 can orange juice concentrate (6 oz. thawed)

Refrigerate overnight or until firm. Top with green grapes and garnish with fresh mint.

Yields: 12 servings

*Mom made this for Christmas brunch a few years ago.*

Dinner Sausage Sensation

Adjust amounts to servings needed:

1. slice and heat smoked turkey sausage or kielbasa.

2. Saute favorite vegetables with minced garlic and olive oil.

3. Add cooked pasta and dash of olive oil. Parmesan cheese, thyme, marjoram, salt and pepper to taste.

Chicken Tortilla Soup

1 12 oz. jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15 oz. can cannelli beans,drained
3 cups chicken broth
1 tsp. ground cumin
2 green onions, chopped
1/2 cup sour cream
1 small tomato chopped
Cilantro finely chopped
Toritlla chips

Empty salsa into large sauce pan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, cilantro, tomatoes, and tortilla chips. Serve immediately! Yum!

Going-to-Church Chicken

1/2 cup (1 stick) butter
6 Tbsp. lemon juice
1/2 lb. mushrooms, thinly sliced
3 whole chicken breasts (about 10 o. each, halved)
1 broiler-fryer (3 1/2 lb. approx) , cut up
Paprika, pepper

Melt butter in shallow roasting pan large enough to hold it in one layer. Spoon over and reserve 2 Tbps. melted butter in pan. Saute mushrooms in this. Arrange chicken in single layer. Turn over in butter and mix, so all sides are coated. Spoon mushrooms over chicken. Sprinkle with pepper and paprika. Cover pan with foil. Bake at 250 degrees for 1 hour, then 400 degrees for 15 minutes or until golden brown. Use drippings for sauce.

Beef Stroganoff

1 1/2 lbs. beef tenderloin
1/2 onion
1/2 pt. sour cream
1 can beef consommé
2 Tbsp. flour
3 Tbsp. butter
salt and pepper

1. Saute onions in butter until clear.
2. Add beef, in strips, brown on medium.
3. Stir in flour, add seasoning and consommé
4. Add sour cream, blend well
5. Simmer for 20 minutes.

Serve over egg noodles

Pasta with Chicken & Mushrooms

Coarse salt and pepper
3/4 lb. bowtie pasta
1 lb. chicken tenders, white tendons removed, halved lengthwise and again crosswise
2 Tbsp. butter
1 lb. small white button mushrooms, stems trimmed, halved
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chopped fresh parsley

1. In large pot of boiling, salted water, cook pasta until al dente, according to package directions. Reserve 1/4 cup of pasta water; drain pasta and return to pot.

2. Meanwhile, season chicken generously with salt and pepper. In a large non-stick skillet, melt butter over medium high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.

3. Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes more. Add wine; cook, stirring until evaporated, 2 to 3 minutes.

4. Reduce heat to low. Add cream and chicken, stir to coat. Transfer to pot with pasta; add parsely and pasta water (if desired.) Toss to combine. Season again with salt and pepper; serve immediately.

Orange Cranberry Bars

1/4 cup flour
1 1/2 tsp. sugar
2 Tbsp cold butter
2 Tbsp chopped pecans

Topping:
2 Tbsp. beaten egg
1 1/2 tsp. milk
3/4 tsp. vanilla
1/3 cup sugar
1/4 cup fresh/frozen cranberries
2 Tbsp. coconut
2 Tbsp chopped pecans

In a bowl, combine flour and sugar. Cut in butter until it resembles coarse crumbs. Stir in pecans. Press into an 8 x 4 x2 inch loaf pan (nonstick spray) Bake at 350 degrees for 15 minutes. Mix topping ingredients, pour over crust. Bake for 15-20 minutes or until golden brown. cool on wire rack. Makes 8 bars.

Martie's Broccoli Salad

This is one of my favorite recipe's from Colin's Mom, Martie!

10 slices bacon
1/4 cup red onions
1/2 cup raisins
1 head of broccoli, in pieces
3 Tbsp. white wine vinegar
2 Tbsp. white sugar
1 cup sunflower seeds
1cup mayonnaise

1. Bacon: cook, drain, crumble, set aside.
2. Medium bowl: broccoli, onions, raisins.
3. Small bowl: vinegar, sugar, mayonnaise
4. Pour dressing over broccoli and mix and stir.
5. Chill for 2 hours minimum
6. Before serving toss with bacon and sunflower seeds.

Love Your Broccoli Pasta

1 Tbsp. olive oil
1 Tbsp. minced fresh garlic
2 cans (14.5 oz. each) seasoned diced tomatoes
1 Tbsp. balsamic vinegar
1 tsp. dried basil
1/4 tsp. crushed red-pepper flakes
12 oz. rigatoni
1 lb. broccoli florets
1/3 cup crumbled reduced fat feta cheese

1. Bring a large pot of salted water to a boil.

2. Heat the oil in a skillet over medium-low heat. Add the garlic and cook gently for 1 minute. Add the tomatoes (with juice), vinegar, basil, and red-pepper flakes. Increase the heat, and bring the sauce to a simmer. Cook the sauce for 15 minutes, stirring frequently.

3. While sauce is simmering, add the pasta to the boiling water. When the pasta is almost done, add the broccoli to the pot, and cook for 2 minutes longer.

4. Drain the pasta and broccoli, and transfer them to a large bowl. Add the sauce, and toss well. Sprinkle with feta cheese.

Grandma Jane's Hamburger Casserole

1 lb. ground beef
Onion, as much as you like

Brown, drain, put in casserole dish

Cover with catchup, 1 can french style green beans (drained of most liquid) 2 packages shredded cheese, cover with tater tots.

Bake 45 minutes at 350 degrees.

Hamburger Cheese Bake

1 lb. ground beef
1 medium onion, chopped (1/2 cup)
2 8oz. cans tomato sauce
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. pepper
4 cups uncooked medium noodles
1 cup cottage cheese
1 8oz. softened cream cheese
1/4 cup Daisy sour cream
1/3 cup sliced green onion
1/4 cup green pepper
1/4 cup shredded Parmesan cheese

In skillet, brown ground beef with chopped onion. Stir in tomato sauce, sugar, salt, garlic salt, and pepper. Meanwhile, cook noodles according to package directions; drain. Spread 1/2 of noodles in 11 x 7 baking dish; top with a little of the meat sauce. Cover with cheese mix. Add remaining noodles and meat sauce. Sprinkle with Parmesan. Bake at 250 degrees for 30 minutes.

*Grandma's notes: popular. Freezes well or eaten as leftovers.*

Grandma Jane's Chicken

4 whole chicken breasts, split, boned, skinned (can also use boneless-skinless breasts)
8 4x4 inch slices of swiss cheese
1 can cream chicken soup
1/4 cup dry white wine (or chicken broth)
2 cups Pepperidge Farm seasoned stuffing mix
1/2 cup melted butter

Put chicken in lightly greased 9x 13 inch pan. Top with cheese. Combine soup and wine, spoon over chicken and cheese. Sprinkle stuffing mix over chicken. Drizzle melted butter over top. Bake at 350 degrees for 1 hour.

Lemon Parsley Pork Chops

1. Mince the zest of 1 lemon; combine in a small bowl with 2 Tbsp. chopped fresh parsley, 1 minced garlic clove, 1/2 tsp. coarse salt and 1/4 tsp ground pepper. Set aside.

2. Heat 2 Tbsp olive oil in a large skillet over high heat. Season 4 bone-in loin pork chops (about 8 oz. each) on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.

3. Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon parsley mixture.

Pineapple Glazed Chicken

1. Preheat oven to 425 degrees. Remove skin from thighs and/or drumsticks of 2 whole chickens (although, you can really use any chicken pieces you want) at least 2 1/2 lbs. Season chicken pieces with salt and pepper.

2. In a large non-stick skillet, heat 2 Tbsp olive oil over medium high heat. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.

3. Bake until chicken is cooked through about 25 mintues. Transfer to a large bowl.

4. Wipe skillet clean; add 2 cups pineapple juice, 1 Tbsp grated peeled fresh ginger, and 1 tsp. minced pickled jalapeño. Cook over medium heat until syrupy and reduce to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add 2 thinly sliced scallions; toss to coat. Serve with white rice, if desired.

*This chicken is yummy!*

Easy Chicken Pot Pie

1 cup cooked chicken
1 bag (16 oz.) frozen peas and carrots (thawed)
1 can (10 3/4) cream of chicken soup
1 cup original bisquick mix
1/2 cup milk
1 egg

Heat oven to 400 degrees. Stir chicken, vegetables, and soup in ungreased 2 quart casserole. Stir remaining ingredients until blended. Pour over chicken mixture. Bake uncovered for 30 minutes or until crust is golden brown.

*You can also simply use the filling ingredients to make a traditional pot pie in a pie crust, although I usually add in parsley, sage, rosemary, and thyme to season it.*

Classic Dessert

1 package jiffy, white cake mix
1 can pie filling (apple, peach or berry)
1/3 cup melted butter or margarine
chopped nuts

In a well greased 8x8 pan, place pie filling then sprinkle dry cake mix over top. Add chopped nuts. Bake at 300 degrees for 1 hour.

*This recipe is from Grandma Jane*

Grandma's Hamburger Soup

1. Saute: 1 lb. ground beef, 1 cup onions, 1 cup potatoes, 1 cup carrots, 1/2 cup celery, 1 cup shredded cabbage, 1 (#2) can tomatoes.

2. Bring to a boil.

3. Sprinkle: 1/4 cup rice, bay leaf, 1/3 tsp. thyme, 1/4 tsp. basil, 4 tsp. salt, 1/8 tsp pepper. Add 6 cups water.

4 . Simmer for 1 hour.

*This soup recipe from Marchi Rice (my grandma!) is very good, and tastes even better the next day!*

Winnie's Sour Cream Salad

1 cup pineapple chunks
1 cup tangerines
1 cup coconut
1 cup marshmallows
1 cup sour cream.

Drain fruits well. Combine ingredients and chill overnight.

Marchi's Continental Tea Ring

This recipe was marked with a note that says *so good*

Cream together
1/2 cup butter
1 cup sugar

2 eggs, slightly beaten
1 cup sour cream
2 cups sifted flour
1/4 tsp. salt
1 tsp. B.P. (baking powder)
1 tsp. soda (baking soda)
1 tsp. vanilla

1 tsp. cinnamon
1/4 cup sugar
1/4 cup chopped nuts

Sprinkle over batter in pan (10 inch tube)
Bake at 350 degrees for 45-50 minutes. Cool 10 minutes.

Doug & Sue's Rasin Bread

This recipe has a note that says it is *good*

Cream together:
2 cups brown sugar
1/2 cup shortening

2 eggs
4 cups flour
2 tsp. soda
1 tsp. salt
2 tsp. vanilla
2 cups raisins
2 cups boiling water
1 cup walnuts

Measure and wash raisins. Pour 2 cups water over them. Stir well and let stand until luke warm. Sift flour, soda and salt. Beat sugar, shortening and eggs. Add all the raisins, water and flour. Add vanilla and nuts. Bake at 350 degrees for 1 hour. Makes 2 loaves.

Grandma Berry's Old Cherry Pudding

1 cup sugar
1 egg
1 Tbsp. shortening
1 tsp. soda (baking soda?)
1 cup flour
1 cup cherries

Mix all together and bake until done.

Marchi's Pumpkin Chiffon Pie

Blend: 1 Tbsp. gelatin, and 1/4 cup cold water.
Mix in saucepan:
3/4 cup brown sugar
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1 1/3 cup pumpkin
3 large egg yolks
1/2 cup milk

Cook over low heat. Boil 1 minute. Remove from heat. Stir in soft gelatin. Cool. When partially set, beat. Carefully fold into meringue. Fill 9 inch pie shell, baked. Chill for 2 hours.

Meringue:
3 large egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar

Huckleberry Cobbler

2 cups huckleberries
Juice of 1/2 lemon
2 Tbsp. butter
3/4 cups sugar
1/2 cup milk
1 cup flour
1/4 tsp. salt
1 tsp B/P (??? baking powder???)

Topping
1/2 cup sugar
1 Tbsp. cornstarch
1/4 tsp. salt

Mix and sprinkle over batter. Pour 1 cup boiling water over all. Bake at 350 degrees for 1 hour.

Oregon Birthday Frosting

1 cup white sugar
1 egg white
1/4 tsp. cream of tartar
1 tsp. vanilla
1/4 tsp. other flavoring
1/2 cup boiling water
1 cup tiny marshmallows

Place marshmallows over hot water to soften. Place sugar, egg white, cream of tartar and flavoring sin deep mixing bowl. Bring water to boil and pour immediately over bowl ingredients. Turn mixer to high; beat 8 minuets. Add softened marshmallows to mixture and continue beating on high speed for 2 more minutes.

Marchi's Oriental or Fried Rice

This recipe has a note attached as "good."

Cooked rice
Saute for a very short time in bacon fat:
Finely cut: carrots, celery, green onions, regular onions, green peppers, mushrooms

Remove all the vegetables from the pan. Fry hamburger. Then mix all ingredients together with rice. Season with soy sauce. You may use crab meat, shrimp, chopped bacon, or chicken instead.

Nev's Swedish Meat Balls in Sour Cream Sauce

Meatballs
1/2 lb. each: beef chunks, fresh port and veal (all fat removed)
2 Tbsp. bread crumbs
1/4 cup cream
4 Tbsp. finely diced beef marrow
2 Tbsp. butter
1/2 cup chopped onion
1 Tbsp. finely chopped shallots
1/2 tsp garlic
1 tsp. grated lemon rind
2 Tbsp. parsley
1 Tbsp. salt
1/2 tsp. black pepper
1/2 tsp. thyme
2 eggs
3 Tbsp. butter
2 Tbsp. vegetable oil

Sauce:
2 Tbsp. flour
1 cup brown beef stock
1/2 cup sour cream
2 Tbsp. fresh dill or 1 Tbsp dried dill
1/ tsp. lemon juice
salt
1/8 tsp. cayenne

Marchi's Noodles Romanoff Casserole

2 Tbsp. butter
1/3 cup onion
1 Tsp. ground pepper
1 lb. ground beef
1 Tbsp. salt
1 1/2 cup uncooked noodles
1 (8 oz.) can tomato sauce
1 cup cottage cheese
1/4 - 1/2 cup sour cream
Dash: garlic, Tabasco, Worcestershire.

Saute first 5 items. Drain off most of fat. Cook noodles. Add tomato sauce to beef, simmer 1 minute. Remove from heat. Add cheese, cream and season. Top with little cottage cheese. Bake in 1 1/2 quart casserole dish for 30 minutes at 350 degrees. Serves 4 generously.

Marchi's Luncheon Quickie

1 package spaghetti
2 Tbsp. margarine
1 cup hot dogs
1 can vegetable soup
1/2 cup water

Cook spaghetti. Drain and stir in margarine. Slice hotdogs, combine and keep warm. Heat vegetable soup dilluted with water. Stir into spaghetti noodles. Serves 4-6. "Has Chinese flavor."

Marchi's Baked Fish

Combine:
1/2 cup oil
1/2 cup lemon juice
2 Tbsp. grated onion
1/2 tsp. thyme
salt and pepper

Pour over fish and bake at 350 degrees for 20 to 30 minutes. Baste once or twice. Then sprinkle with paprika and slip under broiler to brown.

Salmon Bake Elliott Style

Enough salmon fillets to feed your family (we usually use the Costco brand)
1 zucchini or yellow squash sliced
1/2 onion sliced
1/2 onion chopped
2 Tbsp. butter
olive oil
Garlic salt
Lemon Pepper


Line the baking dish with tin foil. Spray baking dish with oil. Put fillets into the dish. Surround fillets with sliced zucchini and chopped onion. Spread butter over fillets. Place onion slices on top of fillets. Sprinkle desired amount of lemon pepper and garlic salt over fillets and vegetables. Bake at 425 degrees until fish is done, approximately 40 minutes. Serve over noodles or along side potatoes.

Marchi's Bar B Q Sauce for Hot Dogs

(Combine with leftover, cooked ground up meats)

Saute 1/2 cup onion. Add the following and simmer for 15 minutes before adding meats.
2 tsp. sugar
3/4 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
3/4 tsp. paprika
6 Tbsp. catsup
6 Tbsp. water
3 Tbsp. vinegar
2 tsp. worchestershire
2 drops tabasco

Heat meat in sauce and serve on toasted buns.

Marchi's Baked Beans

Fry 4 to 5 slices of bacon and break up. Brown small onion. Add large can drained pork and beans and 1 small can crushed pineapple, 2 tsp. of prepared mustard. Heat in slow oven for 30 to 45 minutes.

Marchi's Squash Casserole

7 or 8 medium yellow or zucchini squash
20 crushed saltines

Boil squash, drain (very important!) and mash them.

Add crackers.

2 beaten eggs
little milk
dash of garlic powder
1 cup sharp or medium cheese (grated)
salt and pepper

Bake at 350 degrees for 30 minutes.

Marchi's Chili

1 lb. ground beef
1 pt. tomato juice or tomatoes
1 can red kidney beans
1 can water
2 Tbsp. chili powder
2 medium onions
salt

Brown onions, then add hamburger and brown well. Add chili powder to cooked meat and mix well. Pour this into a pan where you have mixed the beans, water, and tomatoes together. Cook for one hour.

To double recipe, use 1 1/2 lbs. hamburger and double everything else.

Slowcooker: Stroganoff Meatballs

1 can (14 1/2 oz.) beef broth
1/4 cup flour
1 cup chopped onion
2 Tbsp. butter, melted
30 precooked meatballs, fresh or frozen
1 cup sour cream

1. Combine beef broth and flour in slow cooker, whisking until smooth. Add onion, butter and meatballs. Cover and cook on low 4 to 5 hours.

2. Add sour cream and stir until blended. Cook on High for 30 minutes. Serve over noodles. Makes 4 to 6 servings.

Lemon Chicken & Noodles

3 cups chicken broth
4 oz. (about 1 1/2 cup) medium egg noodles
2 cups fresh broccoli florettes
2 cups cubed cooked chicken or turkey
1/4 cup lemon pepper
1/2 cup sour cream

1. Heat chicken broth in a 2 quart saucepan; bring to a boil. Add noodles and cook about 4 minutes; stirring occasionally. Add broccoli; cover and continue cooking 4 minutes. Add chicken and lemon pepper; cook about 4 minutes or until heated through and broccoli is just tender.

2. At this point you probably have very little liquid left in the pan, but this needs to be drained off. Stir in sour cream and cook, over low heat, until heated through. Makes 4 servings.

This is a yummy, easy weeknight recipe. The flavors meld together nicely. It is also a great way to use up some leftover broccoli and chicken.

Cream Cheese Frittata

This is a very yummy frittata that both Colin and I enjoy. We made it for brunch this christmas.

2 tsp. olive oil
2 oz. mushrooms, sliced
1 small red bell pepper, seeded, chopped into 1 inch pieces
1/2 small onion, finely chopped
1 small garlic clove, minced
3 large eggs
1/4 cup half and half
4 oz. reduced-fat cream cheese (1/2 bar), cubed
2 oz. cheddar cheese, shredded (1/2 cup)
2 slices white sandwich bread, cut into 1/2 inch cubes (1 cup)
coarse salt and pepper

1. Preheat oven to 350 degrees. Heat oili n small 8 inch oven-proof skillet over medium heat. Cook mushrooms, bell pepper, onion and garlic until almost tender, about 5 minutes. Transfer to bowl and let cool slightly. Reserve skillet

2. To mixture in bowl add eggs, half-n-half, cream cheese, cheddar cheese, bread, 1/2 tsp salt and 1/4 tsp pepper; stir until combined. There may be a few chunks of cream cheese remaining.

3. Pour egg mixture into reserved skillet; bake until set, about 30 minutes. Heat broiler, and broil until top is golden brown, 2 to 3 minutes. Let stand for 10 minutes before cutting into wedges and serving.

Homemade Macaroni & Cheese

My husband loves Mac n' Cheese, but I've often found the traditional recipes call for a lot of time tending the stove and scalded milk on my part. This is an easy recipe from our good friend Jon Weber's mom, that anyone can make and enjoy. Use a 2 qt. glass casserole dish.

1. Boil enough elbow macaroni in water to almost fill the casserole dish when cooked.
2. Cube Tillamook Medium Cheddar Cheese (or the best kind you have available in your area) and fill casserole dish 1/4 to 1/3 full.
3. Pour approximately 1/8 cup of milk over cheese.
4. Stir in hot, cooked macaroni. Stir well.
5. Cook in microwave for 2-3 minutes. Stir again, and serve.

Healthy "Man-Pleaser" Meat Pie

My husband is a meat-and-potatoes kind of guy. Consequently, I am always trying to find frugal and healthy ways to appease his appetite. I adapted a recipe in my most recent Everyday Food magazine and came up with this yummy recipe. He's even eating the leftovers (and he never does that) without my asking him to eat them, so it must be good. Anything this simple and tasty is right up my ally!

Ingredients:
1 Double pie crust (I used a pre-made one)
2 Tbsp. oil
3 garlic cloves minced
1 medium onion chopped
1 carrot thinly sliced (I used a peeler to get the thin slices)
1 lb. ground turkey (93% lean)
1 can green beans drained and coarsely chopped
1/4 cup of prosciutto chopped

Directions:
1. Pre-heat oven to 400 degrees. In large skillet heat oil, brown onions and carrots over medium heat until carrot is tender around 5-7 minutes. Add garlic. Add turkey and cook until no longer pink. Season to taste with salt, pepper, and other herbs you like. Add in the green beans.

2. Add mixture to pie shell. Place crust on top, crimp edges, cut slits in the top to vent. Bake for 25-30 minutes until pie shell is cooked and nicely browned.

(P.S. this is not a picture of my pies, ours was gobbled up too fast, but I think these are beautiful. I wish I was as talented at making pies.)

Quick-Fix Kielbasa Skillet

The recipe turned out to be very simple as well as easy to prep the night before. If you know you are going to have a busy night, this recipe is a quick and easy fix that can sit overnight in the fridge. My husband, who doesn't usually like kielbasa sausage loved it. Here's the recipe (I modified it a bit for ingredients I had on-hand):
1/2 onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 orange pepper, chopped
2 Tbsp. oil
1/2 package of kielbasa sausage, sliced
1/2 head of cabbage, sliced
1/2 cup chicken broth

Directions:
In a large skillet, saute onion and peppers in oil until tender. Add the remaining ingredients. Cook and stir for 8 minutes or until heated through. *I just dumped all of the ingredients into a hot skillet all at once, which was much quicker, and it tasted very yummy.

All Purpose Spice Rub

1/3 cup coarse salt
1/4 cup packed brown sugar
1/4 cup paprika
2 Tbsp. ground black pepper
2 Tbsp. dried oregano
2 Tbsp. dried thyme
1 Tbsp. cayenne pepper

This makes 1 1/4 cups (enough to season 5-10 pounds of meat.) Store in an airtight container for up to 6 months. This is great stuff! It is especially good if used to season a pot-roast.

Chicken Noodle Soup

Why buy canned soup when you can make your own? Today was just the day to make some home-made chicken noodle soup to fend of the oncoming colds. As a teacher, this is my best remedy for staying healthy amidst my little students. Here's my easy recipe:

1 chicken breast cooked and shredded
1 carrot julienne sliced
1 onion chopped
1Tbsp. garlic salt
1 tsp. thyme
1 tsp. parsley
6 cups chicken stock
1/2 package of egg noodles

Saute carrot and onion in one swish of olive oil until clear. Add broth, seasonings, chicken, and egg noodles. Bring to a boil until noodles are cooked through. Serve with yummy biscuits.

Pumpkin Cake

My friend Miss Trickett and her mother (who was a professional pastry chef) shared this delicious recipe with me. This pumpkin cake is a recipe that I look forward to preparing every fall. You can also make it as cupcakes. It is moist and flavorful with delicious cheese cake frosting!

Pumpkin Cake
4 eggs
3/4 cup veg. oil
2 cups granulated sugar
2 cups canned pumpkin
Mix above ingredients together in a large mixing bowl and add:

2 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon

Mix together until just blended and pour into two 8 inch pans that have been greased and floured or lined with foil. Bake at 35o degrees for 20 minutes or until done. Do not over bake. Frost with cream cheese frosting when cool.

Cream Cheese Frosting:
3 ounces of cream cheese softened
1/2 stick (1/4 cup) of butter softened
2 cups powdered sugar (add more if desired, sweeten to taste)
Beat ingredients until fluffy.

Company Beef Casserole

Ingredients:
1 1/2 lbs. lean ground beef
1 jar (15 oz.) spaghetti sauce
12 ounces egg noodles
1 package (3 oz) cream cheese, softened
1 cup of sour cream
16 ounces of Mozzarella cheese, shredded

Directions:
1. Brown ground beef; drain. Add spaghetti sauce, and simmer 20 minutes. (Obviously, skip this step if you are using leftover sauce etc.)
2. Cook noodles and drain.
3. Beat cream cheese together with sour cream until smooth. Spread half of the noodle in a sprayed 13x9 inch baking dish. Cover with half of the cream cheese mixture, top with half the cheese. Spread all the meat sauce over it. layer remaining noodles, cream cheese mixtures, and cheese. Bake 30 minutes at 350 degrees or until heated through. (Makes 12 servings)

I usually eyeball the ingredients if I am using leftover sauce to make it. My dear husband and I can't eat 12 servings so we make it in smaller portions. I've never tried freezing it, but you could probably do that if you wanted. Hope you enjoy!

Crustless Broccoli-Cheddar Quiche

butter 1 package (10 oz.) frozen broccoli florets (can use fresh broccoli as well)
1/2 cup half-and-half
3/4 cup shredded cheddar cheese
6 large eggs
1/8 teaspoon nutmeg
salt and pepper to taste

Preheat oven to 350 degrees. Butter four 8oz. ramekins (or a 9 inch pie dish); set aside.
Steam broccoli (I do this in the microwave for 1 minute), drain well; transfer to cutting board and coarsely chop.

In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheddar cheese.

Place ramekins on baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35-40 minutes.

Quick Broccoli Sauce

1 cup sour cream
1/4 cup mayonnaise
1/4 tsp. dried mustard
juice of 1 lemon
1/2 tsp. sugar
1 green onion, finely chopped

Combine ingredients and serve over cooked broccoli.

Quick Strawberry Salad

1 (6 oz.) large raspberry gelatin
2 (10 oz.) package frozen strawberries
1/2 pt. commercial sour cream

Dissolve gelatin in 1 1/2 cups boiling water. Add frozen berries and cool till it starts to set. Pour 1/2 of the mixture into 8 or 9 inch pan. Spread sour cream over it. Add rest of gelatin mixture and sour cream.

Lemon Fruit Cake

Cream together:
2 cups sugar
1 cup brown sugar
1 lb. butter

Add:
8 eggs, beaten
2 oz. lemon flavoring
1 lb pecans
1 lb. candied cherries
1 lb. candied pineapple

Sift together:
4 cups flour
2 tsp. baking powder

Mix par of flour mixture with fruit and nuts. Add rest of flour to sugar mixture add fruit and nuts. Bake in 3 bread pans for 1 1/2 hours in a 300 degree oven. Put pan of water in bottom of oven.

Creamy Frosting

Cook to a paste and cool" 3 1/2 Tbsp. flour, 3/4 cup milk

Cream together well:
1/4 cup butter
1/2 cup shortening
3/4 cup sugar
1 tsp. vanilla

Add the cooled paste mixtures to the creamed shortening and sugar, a little at a time. Beat well. (Electric mixer)

Cocoa Peanut Squares

1/3 cup karo syrup
1/2 cup peanut butter, creamy or chunk
1/2 cup brown sugar, firmly packed
3 cups Kellogg Cocoa Crispies

Combine karo and sugar in saucepan. Cook over moderate heat, stirring, until mixture bubbles around edge of pan. Remove from heat: stir in peanut butter. Pour over cereal and mix well. Press into buttered 8 X 9 inch square pan. Cool 20 minutes. Cut into squares. Children love these.

Chocolate Mallow Pie

2 or 3 sq. unsweetened chocolate
32 large marshmallows
2 Tbsp. water
dash of salt
2 egg yolks
1/2 tps. vanilla
1 envelope dream whip
1/2 cup cold milk
1/2 tsp. vanilla
2 egg whites, stiffly beaten

Combine chocolate, marshmallows, water and salt in top of double boiler. Cook over hot water until mixture melts. Beat egg yolks slightly and very gradually stir in chocolate mixture. Return to double boiler and cook, stirring constantly, for 2 minutes. Remove from heat; add 1/2 tsp. vanilla and beat until smooth. Cool. Prepare dream whip with milk and 1/2 tsp. vanilla as directed on package. Fold in chocolate mixture along with egg whites. Pour into a crumb crust or baked pastry shell and chill.

Green Beans Baked Lucette

1 can (16 oz) green beans
1 can French friend onions
1 can condensed cream of mushroom soup
1/4 cup grated sharp cheddar cheese.

Alternate layers of drained green beans (reserving 1/4 cup liquid) and onions in baking dish. Mix mushroom soup and reserved liquid, and pour over vegetables. Sprinkle with cheese. Bake at 350 degrees about 30 minutes, until heated through. Serves 6

Skillet Cabbage

4 cups shredded cabbage
1 green pepper, shredded
2 cups diced celery
2 large onions, sliced
2 tomatoes, chopped
1/2 cup bacon drippings
2 tsp. sugar
salt and pepper to taste

Melt shortening, and add sugar. Then combine remaining ingredients and toss with shortening and sugar in large skillet. Cover. Cook over medium heat for 5 minutes. Serves 6.

Chili Casserole

1 lb. ground round
1 cup cooked macaroni noodles
1 can condensed chili-beef soup
1 can condensed tomato sauce
3 slices sharp American cheddar

Brown meat; add macaroni and soups. Cook (stirring) for 7 minutes. Add cheese slices on top, and cover. Simmer until cheese melts. Serves 6

Easy Tamale Pie

1 lb ground chuck
1/2 tsp. olive oil
1/2 tsp. butter
2 med. onions chopped finely
1 garlic clove, minced
1/2 green pepper, chopped
1 can (4 oz.) sliced mushrooms, drained
2 (8 oz.) cans tomato sauce
1/4 cup water
1 tsp. chili powder
dash hot pepper sauce
1 Tbsp. flour
2 Tbsp. cold water
1 cup pitted ripe olives
salt and pepper
2 cups shredded cheddar cheese
2 cups corn chips, lightly crushed

Brown beef in oil and butter. Add onions, garlic, pepper, mushrooms, tomato sauce, 1/4 cup water, chili powder and pepper sauce. Simmer covered for 20 minutes. Make a paste of flour and 2 Tps. cold water. Stir into meat mixture. Add olives. Cook over low heat, stirring till it boils. Season to taste. Layer meat, cheese and chips in 2 1/2 quart dish ending with cheese topped with chips. Bake at 350 degrees for 25-30 minutes. Serves 6

Pecan Pie Surprise Bars

1 pkg. yellow cake mix
1/2 cup melted butter
1 egg
1 cup chopped pecans

Filling:
2/3 cup reserved cake mix
1/2 cup packed brown sugar
1 1/2 cups Karo (lite or dark)
1 tsp. vanilla
3 egggs

In bowl combine: cake mix (minus 2/3 for filling) egg and butter. Mix until crumbly. Press into greased pan (13 X 9 inches) and bake at 350 degrees for 15-20 minutes.

Mix filling together and beat 1-2 minutes at medium speed. Pour over crust. sprinkle with pecans and return to oven for 30-35 minutes longer. Cool and cut into bars.

Festive Fruit Muffins

1 cup fresh fruit, applesauce or jam
2 cups biscuit mix
2 Tbsp. sugar
1/2 cup soft butter
2/3 cup milk

Preheat oven to 400 degrees. Grease muffin cups lightly with shortening or spray. Combine biscuit mix, sugar and butter or margarine. Add milk all at once. Stir with fork into soft dough; beat 20 strokes. Place a tablespoon of dough in the bottom of each muffin cup. Top with 1 tsp fruit and 1 tsp brown sugar or 1 tsp jam. Drop 1 tablespoon of dough on top. Bake 20 minutes. Remove from tins when slightly cool. Makes 6 large muffins that kids LOVE.

Elgiva's Applesauce Cake

2 cups flour
1 tsp. baking soda
1/4 tsp. alt
1/4 tsp. cloves
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 cup shortening
1 cup sugar
1 egg
1 cup raisins (chopped)
1 cup nuts
1 cup thick applesauce

Mix shortening, sugar, egg, dry ingredients, raisins, nuts and applesauce. Bake 350 degrees for 1 hour and 15 minutes.

*Gladys wrote: I bake mine for 1 hour. Good

Marchi's No Bake Cookies

2 cups sugar
2 Tbsp. cocoa
1/2 cup milk
2 Tbsp. butter

Mix and bring to boil for 3 or 4 minutes.

Add: 2 cups quick oatmeal
1/2 cup peanut butter
1 tsp. vanilla
1/2 cup nuts

Drop onto waxed paper and cool.

Goldie's Tri-Fruit Sherbet

1 cup orange juice
1/3 cup lemon juice
2/3 cup cold water
1 ripe banana
2/3 cup sugar

Mix all juice and liquid. Add mashed banana, then sugar. Put into tray to freeze until mix is frozen to mush. Turn out into a chilled mixing bowl and beat with rotary beater until smooth. Work quickly. Pour mixture back into trays and freeze until firm.

Never-Fail Divinity Fudge

4 cups sugar
2 cups water
1 cup white corn syrup
1 cup nuts
1 tsp. vanilla

Boil sugar, water and corn syrup to soft ball stage. beat ef whites to a stiff froth, while syrup is boiling. Add one cup syrup to beaten egg whites, slowly. Put rest of surup back on the stove and boild to hard boil stage. Then add to first batch slowly, beating all the time. Add nuts and vanilla. When it begins to cool, drop on waxed paper.

*Gladys wrote: real good

Goldie's Hot Punch

1 gallon sweet cider
1 large can grapefruit juice
1 large can pineapple juice
3 sticks cinnamon

Heat together and boil for 5 minutes. Wash 6 small oranges and stick full of cloves. Heat oranges in oven. Bake in punch bowl and pour hot liquid over oranges. A German drink, between Thanksgiving and Christmas.

Chocolate Chip Cookies (or Butterscotch Chip)

1 cup brown sugar
1 1/2 cup white sugar
1 cup shortening (cream with sugar)
4 eggs
4 1/2 cups sifted flour
2 tsp. salt
2 tsp. vanilla
2 cups nuts and pakg of chocolate chips
1/2 tsp. baking powder

Drop onto oiled cookie sheet. Bake 10-12 minutes at 375 degrees (do not overbake.)

*Notes: Vary with butterscotch or 1/2 package of both. This makes a double batch--too many little hands around.

Chicken Bisque Soup

Cook all together:
4 or 5 lb. chicken. Cook chicken in deep pan whole--when done cool, discard bones and skin. Cut into bite sized pieces.
3 quarts water
1 Tbsp. salt
1 large bunch diced celery
4 large carrots diced
2 medium onions sliced thin
1/2 cup chopped pimento
1/2 cup chopped pepper

After returning chicken to the pot, add 1/2 cup choped parsley and 1/2 cup of flour blended. Cook over low heat. Bring chicken, stock, and vegetebals to a low boil and all roux, slowly. Cook 10 to 15 minutes till soup takes on a glazed look. Add 1/2 teaspoon pepper. Stirring connstantly add a few drops of yellow food coloring to give a rich look. This freezes nice in quart milk cartons.

Christmas Jello Salad

Dissolve one package lemon jello in 1 2/3 cups water. Let set until partially thickened. Mix inlarge package (8 oz.) cream cheese, #2 can crushed (and drained) pineapple. Whip 1/2 pt. whipped cream, fold in 8 oz. marshmallows. Mix with above. Dissolve 2 packages of lime or cherry jello in 3 cups water. Cool until slightly jelled. Pour over above and chill.

*Serves about 12

Sauce for Noodles

1/2 cup butter
1/4 cup flour
2 cups milk
1/2 cup cheddar cheese
1/2 cup whipping cream
1/2 cup cream cheese
1/2 tsp paprika
2 Tbsp basil

Directions
Cook noodles 10-12 minutes, drain. Pour sauce over noodles. Stir. Bake.

Apple Pudding

Ingredients
1/2 cup shortening
2 cups sugar
2 eggs
3 cups chopped apples
2 cups flour
2 tsp. baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1 cup chopped nuts

*sift dry ingredients together, add by thirds to apple mixtures. Add nuts at the end. Bake at 350 degrees for 35 minutes in an 8 x 12 pan.
Sauce
1 1/2 cups brown sugar
2 Tbsp. flour
1 cup water
small piece of butter

*Cook until thick and smooth.

Oatmeal Crisp Cookies

Ingredients
1 cup Oleo
1 cup white sugar
1 cup brown sugar
2 beaten eggs
1 1/2 cup flour
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp salt
3 cups oatmeal
1/2 cup nuts

Directions:
Mix ingredients together, form into a roll and chill. Will keep or can freeze. Cut into 1/4 inch slices and bake at 350 degrees for 12 minutes. Makes 5 dozen.

Lemon Squares

Crust Ingredients
3/4 cup butter
1 1.2 cup sifted flour
1/3 cup powdered sugar

Crust Directions
Place in a 9 x 13 inch pan, pat down hard, bake 13 minutes at 325 degrees

Filling Ingredients
3 eggs beaten
1 1/2 cup sugar
3 Tblsp. flour
Rind of 1 lemon grated
1/3 cup lemon juice

Filling Directions:
Put together and pour over hot baked crust, bake 10 minutes at 325 degrees until set. Sprinkle powdered sugar on top. Cut into squares.

Parmesan Yogurt Chicken

Ingredients
1 fryer chicken, skinned
2 Tbsp lemon juice
Tabasco sauce to taste
1 cup plain low-fat yogurt
2 Tbsp flour
1/4 cup lite or imitation mayo
2 Tbsp. Dijon mustard
1/4 tsp Worcestershire sauce
1/2 tsp. thyme
1/4 cup minced green onions
2 Tbsp. Parmesan cheese.

Directions:
Arrange chicken in pan. Drizzle with lemon and Tabasco. In bowl, mix yogurt, flour, mayo, mustard, worcestershire, and thyme. Spread over chicken. Top with green onions and paprika. Bake uncovered at 35o degrees for 60 minutes. Sprinkle with Parmesan and broil 6 inches to lightly brown.

*Sauce is good over rice. 81 mg cholesterol, 235 calories, 12 mg. sodium per serving.

Macaroni Buffet Salad

Ingredients
Horseradish dressing (see recipe)
1 lb package elbow macaroni
2 1 lb (4 oz) cans pineapple chunks
8 slices bacon
2 cups thinly sliced celery
1/3 cup sliced green onion
1/2 cup chopped green pepper
Crisp lettuce
Dairy sour cream (or yogurt)

Directions
Prepare horseradish dressing and set aside. Cook macaroni in boiling salted water as package directs; drain well. Drain pineapple chunks, and comine with macaroni and horseradish dressing. Cover and chill several hours to blend flavors.

Cook bacon until crisp, drain well and crumble coarsely, reserving a few pieces for garnish. Combine marinated macaroni mixture, crumbled bacon, celery, onion, and green pepper and mix well. Turn into lettuce lined salad bowl and garnish with the reserved bacon. Serve with sour cream or yogurt.

Sour Kraut Salad

Ingredients
1 3lb can Bavarian Kraut
1 cup finely chopped celery
1 cup finely chopped onions
1 small jar pimentoes or red bell pepper
1 green pepper
1 1/2 cups sugar
1/3 cup vinegar

Directions
Mix Well, Pour over.

*Recipe from Eula

Crisp Sugar Cookies

Ingredients
1 1/2 cups granulated sugar
1 cup shortening (part butter for flavor)
2 eggs, unbeaten
3 tbsp sweet or sour cream
1 tsp vanilla
1/2 tsp. lemon extract
3 cups all purpose four
1/2 tsp each of baking soda and salt

Directions
Gradually add sugar to shortening, creaming until fluffy. Beat in eggs, one at a time. Add cream and flavoring. Combine flour, soda, and salt. Add to creamed mixtures; mix well. Chill. Roll out small amounts at a time, very thin, on lightly floured board or canvas. Cut with various shaped cookie cutters. Place on un-greased cookie sheet. Sprinkle with additional granulated sugar or colored sugar. Bake in 400 degree oven for 6 to 9 minutes, until golden. Makes 6 dozen medium sized cookies.

Horseradish Dressing

Combine 1/2 cup salad oil, 1/3 cup garlic-flavored wine vingegar, 1 1/2 tsp. prepared horseradish, 1 tsp each basil and mint, crubled, and 1/4 teaspoon white pepper in a jar with a cover. Cover tightly, and shake well to blend. Shake again before using. Makes about 1 cup dressing. Enough for 4 quarts salad, 14-16 servings.

*Note: recipe may be halved, makng 2 quarts salad, to make 6 to 8 servings. Use with Macaroni Buffet Salad

Apple Dessert

Ingredients
3 eggs, lightly beaten
1 1/2 cups sugar
1/2 tsp. salt
1 tsp vanilla
1 cup flour
2 tsp baking powder
2 cups packed, chopped, raw apple
1 cup nuts

Directions:
Beat eggs and sugar until fluffy. Add dry ingredients and fold into egg mixture. Add in apples and nuts. Bake in 9 x 13 inch pan that has been buttered and floured at 350 degrees for 30 to 35 minutes.

Nutbread

Ingredients
2 cups flour
3/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup chopped nuts
1 beaten egg
1 cup unsweetened applesauce
1/4 cup oil

Directions
Sift flour, sugar, baking powder, soda, nutmeg and salt together; add nuts. Combine egg, applesauce and oil; add to dry ingredients and stir until blended. Pour mixture into 5 x 9 inch greased pan and bake at 350 degrees for 50 minutes. Yields 1 loaf.

Hood River Pear Pudding

Ingredients
8 Eggs
4 cups sugar
2 2/3 cups flour
1 tsp. salt
10 tsp baking powder
4 cups fresh or canned pears
4 cups chopped nuts
4 tsp lemon juice
2 cups flaked coconut
dash of vanilla

Directions
Beat eggs, cream in sugar.
Sift flower, salt, baking powder, and mix into egg mixture.
Fold in pears, nuts, lemon juice, and coconut.
Pour into 17" x 11" x 2" pan.
Bake at 350 degrees for 30 minutes.
Makes 40 two inch squares. Freezes well.

Grasshopper Pie

Ingredients for crust
1 cup Bisquick baking mix
1/4 cup cocoa
2 Tbsp sugar
1/4 cup butter or margarine softened
3 Tbsp. boiling water

Directions:
1. combine baking mix, cocoa, sugar, and butter in small bowl. Add water; stir vigorosly until dough forms a ball and cleans the bowl. Dough will be puffy and soft.

2. Pat dough with lightly floured hands into 9 in pie pan, bringing up the dough to edge of pan.

3 Bake 8-10 minutes. Cool

Ingredients for Filling
1 envelop unflavored gelatin
1/3 cup cold water
1 cup chilled whipping cream
1/2 can of vanilla pudding (1 cup)
1/4 cup white creme de cocoa
1/4 cup green creme de menthe
Chocolate curls

Directions for Filling
Sprinkle gelatin on water in small saucepan to soften. stir over very low heat until gelatin is dissolved. In chilled bowl, beat cream until stiff. Blend pudding and liqueurs into whipped cream; fold in gelatin and, if you like, green food color. Pour mixture into pie shell. Chill at least 4 hours or until set. Just before serving garnish with chocolate curls.

Turkey Pasta Salad

Ingredients:
2 cans (5 oz. each) Swanson Premium Chunk White Turkey, drained
2/3 cup prepared italian dressing
1/2 cup sliced green pepper
1/2 cup sliced red pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup sliced red onion
cooked spaghetti

Directions
1. In large bowl, combine turkey, dressing, and vegetables. Toss gently to coat. Cover. Refridgerate until serving time.

2. Before serving, gently toss turkey mixture to coat. Spoon over cooked spaghetti.

*Makes 7 cups or 5 servings
*Sounds like you could do this with leftover turkey after thanksgiving as well, or with chicken.

Chicken with Tarragon: 60 Minute Gourmet

Ingredients
2 to 2 1/2 lb chicken, split in half as for broiling
Salt & Pepper
2 Tbsp. butter
2 Tbsp. shallots, finely chopped
2 tsp. fresh tarragon, finely chopped or 1 tsp. dried tarragon
1/2 cup dry white wine
1/4 cup water

Directions
1. If the backbone is still attached to one of the chicken halves, hack it away or have this done by the butcher at the time of purchase. This will hasten the cooking. Reserve the backbone. Also, it is est to sever the joint that connects the thigh bones with the legs. Do not cut through but leave the thighs and legs otherwise attached.

2. Sprinkle the chicken with salt and pepper.

3. Heat the butter in a heavy skillet large enough to hold the whole chicken. Add the chicken, skin side down. Surround it with the gizzard, liver, heart, neck and backbone.

4. Cook about 10 minutes until golden brown on the skin side. Turn and cook about 5 minutes longer. Remove the chicken and set aside.

5. To the skillet add the shallots and cook briefly. Add the tarragon and wine. Stir to dissolve the brown particles that cling to the bottom of the skillet. Stir in the water.

6. Return the chicken to the skillet, skin side up, and cover. Cook about 15 minutes. Uncover and continue cooking, basting often, about 5 minutes longer or until the chicken is thoroughly tender and nicely glazed.

A Place to Remember & Be Inspired

A few years ago, I inherited the recipe collection of great grandma Gladys Browning. The pages are worn, the tabs are simple, the recipes are delicious, and it is a collection that surely needs to be shared with my sisters and cousins.

So, grab a cup of tea, and snuggle-in for a good read. Or put that apron on and get ready to cook.
Here's to our heritage of good eating, family traditions, and learning to cook!