Asparagus Salad

1 lb fresh asparagus, cleaned and cut into bite sized pieces
1 large fresh tomatoes or several grape tomates
2 small sweet onions cut into rings and separated
1/2 cup Italian dressing

Boil enough water to cover asparagus. Drop asparagus into water and cook for about 3 minutes (NO MORE). Drain. Rinse in cold water. Combine asparagus with remaining ingredients, toss and chill.

Apricot Coffee Cake

1 1/4 C sugar
1/2 C marg, softened
8 oz. Cream cheese (I use light)
1/2 C milk
2 eggs
2 C flour
2 tsp. baking powder
1/2 tsp. baking soda
12 oz. Apricot pastry filling
1 tsp. almond extract

1/2 C brown sugar
1/2 C chopped nuts
1/2 C flour
1/4 C melted margarine

Cream sugar and marg. Beat in cream cheese, eggs, milk, and extract. Gradually beat in dry ingred. Spray a 9" springform pan with tube in center. Add 1/2 the batter, spread with 1/2 the Apricot filling, and sprinkle with 1/2 the nut topping. Repeat layers. Bake 60 min at 350 until toothpick is clean. Cool briefly. Remove outside ring of springform. Enjoy!


2 C dry milk or 2 envelopes
2/3 C baking powder
2 1/2 C vegetable shortening
3 T salt
5 lb (20 C) flour

Mix in large bowl until it looks like cornmeals. Store in cool place.

Bacon Spaghetti

1 lb spaghetti
1 lb bacon
3 eggs
1/2 t garlic salt
1/2 C Parmesan cheese

1. Cook spaghetti
2. While spaghetti cooks, cook bacon until crisp. Drain and crumble. Save
2 t bacon grease.
3. Beat eggs, add garlic salt, Parmesan cheese, and pepper. Beat again.
4. Quickly toss hot, drained spaghetti with reserve bacon grease. Add egg-cheese mixture and toss. Sprinkle with crumbled bacon. Serve promptly.

Better than Potato Salad

2 C uncooked rice
2 C mayonnaise
2 C sliced celerty
4 eggs
1 med onion, finely chopped
4 t prepared mustard
8 radishes, sliced (10-12)
2 cucumbers, pared and diced

Cook rice and hardboil eggs. Mix all, and chill.

Six Week Bran Muffins

15 oz. Raisin Bran (~10 cups)
1 1/2 C sugar (don't reduce, Lynn)
5 C flour
5 t baking soda
1 t salt
4 eggs, beaten
1 C oil
1 qt buttermilk

In large bowl, mix dry ingredients. Add eggs, oil, and milk. Mix well. Store in refrigerator in Covered container and use as desired (within 6 weeks). Will get quite thick; that's okay.

Bake in greased or paper lined tins, 2/3 full at 400 for 15-20 min. Makes 5-7 dozen.

Monkey Bread

3-4 cans country style biscuits
1 stick butter
1 T cinnamon
1 C sugar

1. Grease bundt pan or 2 loaf pans or 9x13 cake pan
2. Cut biscuits into fourths and roll in mixture of cinnamon sugar
3. Put 1/2 of rolled biscuits into pan
4. Pour 1/2 of butter mixture on top
5. Repeat steps 3 and 4
6. Bake at 350 for 40 min (yes, that's 40 min)
7. Feeds ~10

Poppy Seed Cake

1 butter recipe cake mix
1/2 C oil
1 pkg instant vanilla pudding
4 eggs
1 C water
1/3 C poppy seeds

Preheat oven to 375. Combine all ingredients. Beat 10 min. Pour into greased and floured 10" angel food cake pan or bundt pan. Bake 40-50 min. Cool on bottle upright. When cool, remove and dust with powdered sugar.

Christmas cookies (makes 6 doz.)

1 C shortening
1 1/2 C sugar
2 eggs
1 t vanilla
1/2 t lemon rind
optional lemon extract
3 1/2 C flour

Beat shortening and sugar. Add well beaten eggs. Blend well. Add vanilla and lemon. Add dry ingredients and mix thoroughly. Chill dough. Roll as thin ans possible. Sprinkle before baking at 375 for 6-8 min on an ungreased cookie sheet.

Caramel Corn

2 C brown sugar
1/2 C light corn syrup
2 C raw peanuts (optional)
1 t baking soda
2 sticks oleo
1/2 t cream of tartar
6 qt (2 batches) air popped corn

Put popcorn in one or more roasters. (we make 1 1/2 recipes and use 2 roasters) Combine sugar, Corn syrup, oleo, and tartar. Boil 2 minutes. Optionally add raw peanuts. Boil 3 more minutes. Remove from heat. Stir in soda (incorporate air) - will foam up and lighten in color. Pour caramel over popcorn. Put in 250 oven for about an hour, stirring every 15 minutes. When Dry, pour out on waxed paper to cool.

Chicken and Rice

1 1/2 C rice
2 cans mushroom soup
2 cans milk
1 cut up chicken

Put all but chicken in large dish and refrigerate overnight. Add chicken and bake at 375 for 1 1/2 hours.

Gateau au chocolat (petits carres) - Melody Bosko

5 eggs
0.85 C butter
5 T flour
1 t instant coffee
0.85 C sugar
0.85 C Hershey cocoa
3 T water

Beat eggs Dissolve/melt butter, sugar, and water. In separate pan, melt the chocolate. Mix everything together with the eggs. Add the flour and coffee. Butter the pan and bake in oven 50 minutes at 300 F.

Raw apple cake

4 C diced raw apples
1/2 C oil
2 t vanilla
2 t cinnamon
1 C chopped walnuts
2 eggs, unbeaten
1 1/2 C sugar
2 C sifted flour

Mix by hand. Bake in 9x13 greased pan. Bake at 350 for 45 min. Cool.

Cinnamon coffee cake

1/2 C shortening
1/2 C white sugar
1 egg
1/2 C + 1 T flour
1 1/2 t baking powder
1/2 C milk

1/2 C brown sugar
1 T cinnamon
1/2 C chopped nuts
1/4 C melted butter

Cream shortening and sugar. Beat in egg. Mix dry ingredients and add alternately With milk. Mix remaining ingredients. Spread 1/2 of batter in greased 8" square Pan. Cover with 1/2 of cinnamon sugar mixture. Repeat. Bake at 350 for 35 to 45 min.

Corn casserole

1 (15 oz) can creamed corn
1 (8.5 oz) pkg corn muffin mix
1 C milk
1 (15.25 oz) can corn, drained
1 large egg
1/8 C shredded mozzarella cheese

Mix together all but the cheese and bake at 350 for 35-40 min or until golden brown. Remove from oven and sprinkle the cheese on top of the hot casserole.

Dump Cake

1 large can fruit
Sprinkle white or yellow box cake mix on top.
Add 1 stick melted oleo.
Bake at 325 for 30 min.

Finger Jello

2 pkg. Unflavored gelatin
1 (6 oz) package Jello of 2 (3 oz) packages
2 1/2 C water

Dissolve unflavored gelatin in one cup of water. Set aside.
In a saucepan, bring 1 cup of water to a boil and add Jello. Bring to a boil and remove from heat (uncovered) Add gelatin mixture. Stir and add 1/2 C cold water. Pour into a greased pan and set in the refrigerator until solid (about 2 hr). Cut into squares (or Use cookie cutter) and store in an airtight container in the refrigerator.

Beer Rarebit Fondue

16 oz. (4 C) shredded cheddar cheese
1/2 C beer
2 t worchestshire sauce
1/2 t dry mustard
1/8 t garlic powder
1 T cornstarch
2 T water

Beat cheese. Add beer. Beat until fluffy. Add rest except cornstarch and water. Beat. Melt cheese mixture. Blend cornstarch and water and add to fondue. Cook. Dip French bread.

Chocolate fondue

6 squares unsweetened chocolate
1 C light cream
1 1/2 C sugar
1/2 C butter
1/8 t salt
2 t vanilla extract

Heat all except vanilla in fondue pot at hight, stirring occasionally until chocolate is melted. Reduce heat to med. Continue cooking, stirring constantly, about 5 min. Add vanill and mix well.

Set control at low for serving. Serves 8-10.

Stuffed green peppers

4 large green peppers
1 can Manwich
1 lb. Lean ground beef or turkey
1/2 C uncooked rice

Cut tops off peppers and remove seeds. Mix meat, rice, and 1/2 can Mamwich. Divid in 4 portions and fill peppers. Place in oven proof pan. Spoon remaining Manwich over top. Cover and cook 45 min at 325. Remove cover and bake 15 min longer.


3 C instant Cream of Wheat cereal
2 t ground cardamom
1/2 C dried coconut, optional
1/2 C chopped nuts, optional
1 can sweetened condensed milk
3/4 cup water, to rinse out can
4 T butter or margarine
2 t vanilla

Measure first 4 ingredients into large bowl and stir together. In medium sized saucepan, combine can of condensed milk with water used to rinse out can. Add butter. Stir well and bring to boil. Cook 3 minutes, stirring constantly. Remove from stove. Add vanilla. Pout hot mixture into dry cereal, stirring briskly until all cereal is dampened and mixture is a thick batter. Spread evenly into lightly buttered 9x11 pan. Cut immediatedly into square pieces and refrigerate until cool. Makes 60-70 pieces. Flavor improves with refrigeration overnight.

Hamburger Meatloaf

1 lb ground chuck
1/2 (15 oz) can red tomato sauce
2 eggs
salt, pepper, garlic
onion, green peppers
crumbs, to desired consistency

350 for 1 hr

Honey cookies

1 C butter
1/2 C sugar
1/4 C honey
2 1/2 C flour

Cream butter, sugar, and honey. Add flour slowly. Roll to 1/2" thick. Shape with cookie cutters And place on ungreased cookie sheet. Bake at 300 for 25 min.

Lasagna - Conneaut recipe

1 lb package lasagna noodles
1 lb ricotta part skim cheese
parmesan cheese
1-2 jars Ragu Gardenville green pepper and onion spaghetti sauce
~ 2 C mozzarella cheese

Cook lasagna noodles with a bit of oil and salt until al dante. Drain and cool in cold water. In a 9x13 pan, layer the above ingredients: Start with a layer of sauce (so noodles don't stick to pan) Then lay 4 or 5 noodles across the pan Drop tablespoons of ricotta cheese on noodles Repeat noodle and cheeses in layers until the noodles are gone. Top with a second layer of sauce, and a final sprinkling of Parmesan cheese. Bake at 350 for 45 min. Set for 10 min before serving. Cover with additional sauce.
It freezes well uncooked. If you cook it first, the sauce seems to disappear.
We have found reheating works best if you heat the additional sauce on the stove and heat The lasagna in the microwave for a couple of min/serving.
Don't bake in an aluminum pan as the sauce in the leftovers will pit it. Don't cover with aluminum Foil as the sauce "eats" the foil.

Lemon squares

Crust: 1/2 C oleo, softened
1 1/3 C flour
1/4 C sugar
Mix well. Pat crust into 8" square baking pan (double recipe: 9x13). Bake for 15-20 min (until brown on edges).
Filling: 2 eggs
3/4 C sugar
2 T flour
1/4 t baking powder
3 T lemon juice
Mix well. Pour on top of crust. Bake 18-20 min. Sprinkle confectioner's sugar on top. Cool and cut in squares.

Orange julius

6 (small) ice cubes
1/2 C milk
1/2 C water
1 T sugar
1 t vanilla
3 oz frozen orange juice concentrate

Mix thoroughly in blender. Double if sharing.

Paintbrush cookies

Make sugar/Christmas cookies. Before baking, brush on egg yolk paint (1 egg yolk, 1/4 t water, food coloring). Bake as usual.


1/2 C butter
1/2 C molasses
3 eggs
1 lb brown sugar
1/4 t nutmeg
1/2 t cinnamon
1/4 t allspice
4 C flour
1 t baking powder
1/2 C chopped nuts

Mix in order given and chill dough a day or 2. Shape into balls and bake 12 min at 350 on greased tin. Better after they age a bit.

Pie crust (makes 2 9" two-crust pies)

1 1/2 C crisco
1/2 C ice water
1 t vinegar
3 C pastry flour
1 t salt
1 egg

Cut Crisco into pastry flour. Mix other ingredients together. Using fork, stir other ingredients into the flour mixture. Minimize mixing as this toughens the crust. You may need a few teaspoons more water, but keep this to a minimum as the drier the pastry, the flakier the crust.

Potatoes deluxe ( serves 40-60)

10 lb frozen hash browns (thaw 30 min)
1 50 oz can cream of chicken soup
5 lb carton sour cream
2 1/2 lb grated sharp cheddar
5 C diced onions
2 sticks margarine (may be omitted)
salt and pepper to taste

This is a big recipe. Buy ingredients in bulk as indicated above. Mix in 3 batches in a very, Very large bowl. Each batch wtill fill ( and maybe a little bit more ) and 1/2 steamer pan (10x13x3)
Bake in three 10x13x3 pans (1/2 steamer pans) at 375 for 1 to 1 1/2 hr.

Rhubarb butter crunch

Spread 6 cups rhubarb, cut in 1/2" wide pieces into the a greased large corning pan.
On top sprinkle
1/2 C sugar
2 T flour
1/2 t cinnamon
1/8 t nutmeg
Mix together
1 C brown sugar
1 1/4 flour
1/2 t salt
1/2 C quaker oats
1/2 C melted butter (1 stick)
Spread this over top. Bake at 375 for 30-40 min.

Refrigerator rolls (Marily Bernthal)

Melt 3/4 C margarine in 1 C boiling water. Cool to lukewarm. Mix 2 eggs, 3/4 C sugar, 2 t salt, 1 C tap water. Dissolve 2 pkg yest in 1/2 C lukewarm water.

Mix all three sections together when lukewarm and add 7 1/2 C flour. Place in refrigerator. Chill thoroughly (this will keep for about a week). Use portions as desired for dinner rolls, sweet rolls, or coffee cake. Shape as desired and let rise until double in bulk. Bake at 400 for 15 min.

Scottish Oat scones

2/3 C margarine, melted
1/3 C milk
1 egg
1/2 C flour
1 1/2 C oatmeal
1/4 C sugar
1 T baking powder
1 t cream of tartar
1/2 C raisins (optional)

Combine dry ingredients. Add butter, milk, and egg. Mix until just moistened. Stir in fruit. Shape dough into ball. Pat out on lightly floured surface to form 8 inch circle. Cut into 8-12 wedges. Bake on greased cookie sheet in preheated oven at 425 for 12 to 15 min.


2 C Bisquick
2 T sugar
3 T oil
1/2 C milk

Heat oven to 350. Combine ingredients in a soft dough. Turn onto surface dusted with Bisquick, and knead quickly 20 times. Pat or roll dough 1/2" thick. Cut with cup. Bake on ungreased baking sheet 8-10 minutes.


1 C shortening
1 1/2 C sugar
2 eggs
2 3/4 C flour
2 t cream of tartar
1 t baking soda

Heat oven to 400. Mix shortening, sugar, and eggs thoroughly. Blend all dry ingredients and mix in. Roll into balls the size of a walnut. Roll in cinnamon sugar. Place 2" apart on ungreased cookie sheet. Bake 8-10 min. (5 doz)


4 eggs, beaten until very light at room temp, add 1 lb (3 C) powdered sugar, 1 t vanilla, 1/2 t salt, beat some more. Add 1 lb (4/12 C) pastry flour, sifted 3 times with 1 t baking powder and 1/2 t cream tartar. Leave about 1/2 cup of flour out to be used later when rolling and cutting them. Cool dough before pressing board on it. Let cut springerle dry on a greased and anise sprinkled cookie tin. (takes 2 sheets) Bake at 320 for 10-12 min.

Pam, I beat the eggs about 10 min. After I added the powdered sugar (about 3 C), I beat another 10-15 min. I use 4/12 C pastry flour and reserve 1/2 C for rolling and cutting. I did not cool the dough. I rolled it 3/8" to 1/2" thick for boards. I also have a rolling pin and I rolled the dough a little thicker when I used it. I let the cookies sit overnihgt before baking (or 8 hr). Cookies are done when the bottoms are a very light brown but the tops are still white. Store the cookies in an airtight container (or they can be frozen).

Soupy Joe

1 lb ground beef
1 onion, chopped
1 can (10.5 oz) veg soup
1 T ketchup
1 t prepared mustard
1/2 t salt
1/4 t pepper
6 hamburger buns

Cook beef and onion until no longer pink. Drain. Add soup, ketchup, mustard, salt, and pepper. Mix well. Simmer, uncovered, for 5-10 min. Serve on buns.

Thumbprint cookies

1/2 C shortening
1/4 C brown sugar (packed)
1 egg, separated
1/2 t vanilla
1 C flour
3/4 C finely chopped nuts

Heat oven to 350. Mix shortening, brown sugar, egg yolk, and vanilla thoroughly Stir in flour. Roll 1 tsp dough into balls. Dip in slightly beaten egg whites. Roll in nuts. Place 1" apart on ungreased baking sheet. Press thumb into center. Bake 10-12 min. Cool. Fill holes with sugar icing. (3 doz)

Sugar icing: Blend 1/4 C butter, 3/4 cup shifted confectioner's sugar, 1 egg yolk, and 1 t vanilla. Tint with food coloring.