MELODY'S SPAGHATTI

1 Lb. Ground Chuck
1 Onion, chopped
1 Green Pepper, chopped
Garlic Powder to your taste
1 Box Spaghatti(thin kind)
1 Can Basil and Garlic Tomatoes
Cheese Whiz (save a lot brand dip like cheese whiz)
1 Jar Garlic and Onion Ragu (or any kind with garlic in it)
1 Pack Coby Jack and Monterey Cheese, shredded

Fry the hamb. and drain. Add the onion and pepper and garlic powder. Do not let scorch in pan. Then add the tomatoes and ragu. Let simmer. Cook and drain the spaghatti. Put spaghatti in a bowl then put meat mixture in another bowl. Put some spaghatti on your plate. Then add the meat mixture. Then put some of the cheeze whiz on top of the meat mixture. Stir. Let the cheese wiz melt or you can add it to the spaghatti when you put it in your plate then add the meat mixture.  Top with the coby jack and monterey cheese. Very good.

KAYLA'S OATMEAL CHOC. CHIP COOKIES

1 Cup All-purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soday
1/4 Teaspoon Salt
2 Cups Rolled(old-fashioned) Oats
1/2 Cup Coarsely Chopped Pecans
8 Tablespoons(1 Stick) Unsalted Butter, at room temp.
1/2 Cup Lightly Packed Light Brown Sugar
1 /2 Cup Granulated Sugar
1 Large Egg
1/4 Cup Maple Syrup
1/2 Teaspoon Vanilla Extract
3/4 Cup SemiSweet Choc. Chips

Set two racks in the middle of the oven and preheat to 350. In a medium bowl stir the flour, baking powder, baking soda, salt, oats and pecans together with a wisk or a fork. In a large bowl beat the butter, brown sugar, granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barley fluffy. With mixer running on medium drizzle in the maple syrup and vanilla until mixed. Turn mixer down to lowest setting and add the flour oatmeal mixture. Blend just to combine and then add the choc. chips. Drop walnut sized dough onto sprayed or parchment lined cookie sheet three inches apart. With moistened fingers, flatten and round out the cookies a little. Bake at 350 for 9 minutes. Turn the pan once for even baking. The cookies will be light brown. Cool on racks.

EASY MEXICAN LASAGNA

11/2 Lb. Ground Chuck
1 Can Black Beans, rinsed
1 Can Kidney Beans, rinsed

2 Teaspoons Dried Oregano
1 Teaspoon Ground Cumin
3/4 Teaspoon Garlic Powder
12 Corn Tortillas
1 (16oz.) Jar Salsa
2 Cups(16oz.) Sour Cream
1 Cup Black Olives, or to your taste
1 Bag Mexican Shredded Cheese

Preheat the oven to 350. In a nonstick skillet, cook meat and drain. Then add the beans, oregano, cumin and garlic powder and heat through. Place 6 tortillas overlapping in a 9 x 13 sprayed pan. Cover with 1/2 of the meat mixture. Sprinkle 1/2 cup olives on top. Pour half jar of the salsa over the meat mixture. Spread 1 cup sour cream over top. Repeat with tortillas, meat, olives, salsa and sour cream one more time. Bake uncovered for 30-45 minutes. Sprinkle cheese on top and bake for another 10 minutes or until cheese is melted.

BAKED CHICKEN SPAGHETTI

1 Cut-up Chicken
1 Lb. Thin Spaghetti, broken into 2 in. pieces
2 Cans Mushroom Soup
2 1/2 Cups Shredded Cheddar Cheese
1 Small Onion, finely diced
1/4 Cup Green Pepper, finely diced
1 Jar Pimientios, diced and drained
1 Teaspoon Seasoned Salt
Black Pepper to taste
1/4 Teaspoon Cayenne Pepper to taste

Heat oven to 350. Add the chicken to a stockpot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked about 30 minutes. Remove the chicken from the water using tongs and set it aside on a plate to cool. Remove 2 cups of the chicken broth and sit aside. Bring the remaining broth back to boiling and add the spaghetti. WIth two forks remove the chicken from the bones. Shred or cut into bite-sized pieces. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 2 cups of the shredded cheddar. Then add the onion, green pepper and piniemto. Add the seasoned salt, black pepper, cayennie if you can handle the heat. Add the chicken and broth. Stir together and taste. Pour mixture into a sprayed baking dish. Add the remaining cheddar cheese and bake for 35 to 45 minutes until cheese is bubbly.

COCONUT CUPCAKES WITH COCONUT CHOC. FROSTING

2 1/4 Cups Self-Rising Flour
1/2 Cup Sweetened Flaked Coconut
11/2 Sticks Unsaled Butter, softened
11/2 Cups Sugar
3 Large Eggs
1/2 Teaspoon Coconut Extract or Vanilla Extract
3/4 Cups Light Coconut Milk not Cream of Coconut

Coconut White Chocolate Frosting
1 Cup (6oz.) White Chocolate Baking Chips
1/2 Cup Of Unsalted Butter, softened
1 Box (8oz.) Cream Cheese, softened
21/2 Cups Powdered Sugar
Garnish, sweetened flaked coconut toasted

Heat oven to 350. Line 24 muffins cups with cupcake papers. Put flour in bowl and add the coconut. Set aside. Beat butter and suger in a large bowl until creamy around 2 minutes. Add eggs, one at a time until blended. Add the coconut extract. With mixer on low speed blend in the flour mixture with the coconut milk a little at a time. Beat just until blended. Spoon about 1/4 cup batter into each liner. Bake 20 to 23 minutes.

Frosting:
Melt white baking chips in a small glass bowl in microwave as package directs. Beat butter, cream cheese and coconut extract  in a large bowl until creamy and blended. Beat in melted white chcolate until blended. On low speed, gradually beat in confectioners sugar. Spread 2 Tablespoons frosting on each cupcake and garnish with toasted coconut.

TAHITIAN FRUIT SALAD

2 Small Cans Of Mandarian Oranges(drained)
1 Large Can Crushed Pineapple(drained)

1/2 Cup Coconut
1 Cup Minature Marshmellows
1 Cup Sour Cream

Drain fruits well. In a medium bowl combine all the ings. and stir well. Chill for 30 minutes. Ref. leftovers.

PASTA E FAGIOLI SOUP

This is one good soup. So easy made and goes a long way. This makes around 3 quarts. Good to eat with garlic bread and a salad.

1 Teaspoon Oil
1 Lb. Ground Chuck
2 Cloves Galic, minced
4oz. Onion, chopped
4 oz. Carrots, slivered or shredded
4 oz. Celery, diced
16 oz. Tomatoes, diced
1 Cup Red Kidney Beans, drained and rinsed
1 Cup White Kidney Beans, or Great Northern Beans, drained and rinsed
30oz. Beef Stock can be made from cubes if you do not have canned
1 Teaspoon Oregano
1/3 Teaspoon Black Pepper or less to your taste
1 2/3 Teaspoon Parsley, dried or fresh(chopped)
1/2 Teaspoon Tabasco Sauce or to your taste
16oz. Spaghetti Sauce
1 Small Box Round Pasta, Ditali

 Cook the pasta until almost down but not mushy. Drain. Set aside.In a skillet fry the beef in the oil until it starts to brown.  Drain off grease.Then add the garlic, onions and carrots, celery and tomatoes and simmer for 10 minutes. Get a medium size pot and put the mixture in it and then put the drained and rinsed beans in it. Then add all the other ings. except pasta(add it the last 15 minutes of cooking) and simmer for 45 minutes.

COUPON CARRYING BOOK

If you are into coupons like a lot of us are now here is a good site that sells coupon organizers. I like how it is made and easy to get to your coupons. : thecoupononizer.com.

SHOE WEB SITE

http://www.journeys.com/

DURKE'S DIP

1 Cup(8oz.) Sour Cream
3 Tablespoons Durke's Mayo
3 Teaspoon Grill Shakers Poultry or Lemon Pepper Seasonings

Combine and serve with Ruffles Potato Chips

KING ARTHUR FLOUR

www.kingarthurflour.com

PESTO POTATO SALAD

1(32oz.) Container Deli Red Potato Salad
1/4 Cup Basil Pesto
3 Tablespoons Diced Pimientos(undrained)


Place potato salad in medium bowl. Stir in the pesto and pimientos. Serve. Keep chilled. Keep leftovers in ref.

TRINA'S S. RUBIN SANDWICH

1 Loaf Rye Bread
1 Pack Swiss Cheese(sliced)
1 Lb. Pastrami(sliced)
1 Stick Blue Bonnet Marg.
1 Bottle Thousand Island Dressing
1 Small Can Kraut or 1/2 Bag, drained

In a skillet put about 1/3 teaspoon of oil and put what amout of kraut in it you want for the sandwiches. Fry until heated thru good. Make sure it is drained good. Put some of the dressing on one piece of the rye bread (or can add some to the kraut or just dip the sandwich in it) and put your swiss cheese on it. Next add the pastrami and then the kraut. Put the other piece of bread on. In another skillet put some of the butter and let it melt then add the sandwich. Turn on medium so it will not scorch or turn on low. Put a lid, (I call it a cap  just big enough to fit the sandwich) on top of it to let the cheese melt good. Then flip over and do the other side. Do not put the lid on this time. Can be dipped in the thousand island dressing or in sour cream or ranch dressing.

STEFEN'S ASPARAGUS IN BLANKETS

1 Loaf Bread
2 Cans(drained) or Fresh Asparagus
1 Container of Allouette Cheese(spinash, garlic)
1 Stick Butter(real butter)
1 Bag Mozzarella Cheese, shredded

Remove crust from bread(older bread is better). Coat bread with thin layer of the allouette cheese. Let it get soft from ref. Place 2 pieces of asparagus on bread and roll up. Place on cookie sheet. Use 1/2 stick of butter and melt it and pour over the rolled up asparagus and bread. Bake for 20 minutes at 300. Can sprinkle the cheese on top before baking or when about done so it will melt.

LARRY B. FUDGE

3 Cups Sugar
1 Cup Evaporated Milk(cream)
6 Tablespoons Butter
1(10oz.) Pack Peanut Butter Chips
1 Teaspoon Vanilla
7oz. Jar Marshmallow Cream
1/4 Cup Crunchy Peanut Butter
1 Cup Chopped Peanuts (use in it if you like)

Line a 8 x8 baking dish with foil or a 9 x 12 is you like it thiner. Put butter on top of the foil. In a saucepan bring to a boil milk, butter. Use medium heat and cook util it reaches a boil or 236. Cook 7 minutes after coming to a boil. Take off stove and mix in the peanut butter chips and peanut butter and marshmallow cream and nuts. Pour into pan. Let get cold and then cut. Keep in a airtight container.

"FUNERAL FLOWERS" CORN

Now when you think you have heard it all you can read this post. lol. My daughter and I went to one of our local stores to do some grocering. We picked up some fresh corn on the cob that they had on sale. She wanted the peaches and cream corn so the lady went and found some in the stock room for us. We brought it home and I was standing shucking it at the table and I told my daughter I smell funeral flowers.
Now here in the mountains we have some saying about things that might happen if we see or smell certain things. Like if a red bird trys to come in it is a sign of a death or if a blackbird comes to your house. If you smell funeral flowers it is a sign of a death.
So I did not like the smell I was smelling. She began laughing and said I had lost it. Well, me I omit I am getting old but I have not yet lost my smeller.
So I kept on shucking the corn and I told her again I smell flowers. I reached and got another corn and smelled of it. It smelled just like roses. I got another one and it smelled the same way. She smelled it and said I guess you are right this time it smells like roses. We got the corn out of the bag we had shucked and it all smelled like flowers.
I washed it off and it still smelled like flowers. We knew we sure could not eat this. So we thru it in the garbage.  No corn on the cob that night for us.
I think what had happened the store sells flowers and it must have been next to them in the stockroom. So if you buy fresh corn out of the store take my advice and smell of it before bringing it home because you will be wasting your money if it smells like flowers.
Thank God that was what happened as we sure don't need any more deaths in the family right now. We have had our share the last 3 years.
 I have found that some people do believe in such sayings. I do know that if you see a blackbird and someone is sick nine times out of ten they will die. I know that is what happened to me with my dad. There had never been any blackbirds around my dads home. That morning there were two came and circled around his home. He died that day. He had not been sick and just got sick feeling bad that day. By that afternoon he was dead. So it does scare me when I see blackbirds flying around now. But that is just me..........

COUNTRY CORN RELISH

3 Doz. Fresh Corn, (9 cups), boiled and cut off of cob
4 Cups Bell Peppers
2 Cup of Vidalia Onions
4 Cups Chopped Red Tomatoes
5 Cups Vinegar
2 Cups Sugar
1/4 Cup Salt
1 Tablespoon Turmeric
1 Tablespoon Celery Seeds
1/2 Tablespoon Ground Mustard Powder

Combine all the vegs in a larg saucepan. Add vinegar, sugar, salt, turmeric, celery seeds and mustard. Bring to a boil, stirring often. Reduce heat and simmer for 30 minutes or until tender, stirring now and then so they will all cook thru. Pour into hot jars and have your lids and rings hot also. Seal. Process in hot water bath for 10 minutes for pints. Make sure you have liquid in each jar when pouring in them before sealing. You can work with this recipe. You may need more salt or sugar to your liking. Can use bagged frozen whole kernel corn. Use 2 bags(32oz.) each.

JACK DANIEL'S RIBS

1 1/2 Cups Jack Daniels BBQ Sauce, Hickory Brown Sugar
1 1/2 Cups Jack Daniels BBQ Sauce, Honey Smokehouse
3 Lbs. Country Ribs
1/2 Cup Water
1/2 Cup Soy Sauce
1/4 Cup Honey

Set aside 1/2 cup of each Jack Daniels BBQ Sauces to use on cooked ribs. Place ribs in 4-quart sauce pan. Combine remaining ings. and pour over the ribs. Cover and simmer for 1 hour or until tender. Remove the ribs from sauce and discard liquid. Grill for 15 minutes or until browned. Brush on reserved sacue to finish ribs.

STEAK AND CHICKEN

1 Bottle(10oz.) Heinz 57 Sauce
1/4 Cup Honey
4 Boneless Beef Strip Steaks, 1-inch thick
4 Boneless, Skinless Chicken Brest Halves

In a medium bowl, wisk together Heniz and honey. Grill steaks and chicken over medium heat for 4 to 6 minutes or until done. Brush both sides liberally with sauce mixtue, turn over and grill for additional 4 to 6 minutes or until cooked to desired doneness.

TO TOAST NUTS

Spread nuts evenly on an ungreased baking sheet and bake 10 to 15 minutes at 350, stirring occasionally.

TO TOAST COCONUT

Spread a thin layer of coconut on an ungreased baking sheet and bake 10 minutes at 350, stirring occasionally.

TO GRATE CHEESE EASILY

When you need to grate a block of cheese if you will put it in the freezer for 10 to 20 minutes it will grate easily.

PESTO

2 Cups Fresh Basil Leaves, firmly packed
3 Cloves Garlic, minced
1/2 Cup Pine Nuts
1/2 Cup Fresh Parsley, chopped
3/4 Cup Grated Parmesan Cheese
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
2/3 Cup Olive Oil

Place all ings. except oil in a blender or food processor fitted with a steel blade. Process until ings. are finely chopped. With processor running, pour oil into mixture. Store in airtight container in ref.
Can be used with cooked pasta, spread on meat and broil or spread on bread and bake or add to sour cream for a veg. dip.

PORK 'N' BEAN BREAD

2 Cups Granulated Sugar
1 Cup Veg. Oil
3 Eggs
1 Can (16oz.) Pork and Beans, drained
2 Cups All-purpose Flour
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Raisins
1 Teaspoon Vanilla Extract

Preheat oven to 325. In a large bowl, mix sugar, oil, eggs and beans, beating until smooth. In a seprate bowl, combine next 4 ings. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla. Pour into a 13 x 9 sprayed cake pan. Bake 45 minutes or until done. Cool completely on a wire rack before removing bread from pan. Or can use 2 loaf pans and bake for 50 to 55 minutes.

PISTACHIO-COCONUT MOUSSE MIX

1 Box (3 1/2 oz.) Instant Coconut Cream Pudding Mix
1 Box (3 1/2oz.) Instant Pistachio Pudding Mix
2 Envelopes (one 2-6-ounce box) Whipped Topping Mix

Topping:
2/3 Cup Flaked Coconut, toasted
1/3 Cup CHopped Pistachio Nuts

For mousse mix, combine all ings. in a large bowl. Place mixture in airtight container or resealable plastic bag. For topping combine coconut and nuts. place in a small jar.

To serve: combine 1 cup mix with 1 1/4 cups milk in a large bowl. Beat with an electric mixer at high speed until fluffy, about 3 to 4 minutes. Serve immediately or store covered in ref. up to 2 hours. Sprinkle with topping before serving.

MALTED MILK COOKIES

2/3 Cup Marg.
1/2 Cup Confectioners Sugar, sifted
21/4 Cups All-purpose Flour
1/2 Cup Malted Milk Mix
3/4 Cup Crushed Malted Milk Ball Candies
1 Pack(11.5oz.) Milk Chocolate Chips

In a mixing bowl, cream marg. and sugar. In a separate bowl, combine flour, malted milk mix, and crushed candies. Add to creamed mixture with vanilla and blend. (mixture will be crumbly). Knead dough with hands and shape into a smooth ball. Wrap in plastic wrap or alum. foil. Ref. 8 hours or overnight. Preheat oven to 350. Shape dough into 1-inch balls and place on ungreased baking sheets. Ref. for 15 minutes. Bake 12 to 15 minutes or until lightly browned. Cool on wire racks. Using a fondue fork dip each cookie in melted chocolate. Place on wire rack with waxed paper underneath. Allow cookies to sit overnight to harden completely.

GARDEN CHICKEN CASSEROLE

2 Cups Chicken Broth
1 Pack(6oz.) Long Grain and WIld Rice MIx
1 Small Onion, chopped
2 Small Carrots, grated
1 Small Green Pepper, chopped
1/4 Cup Butter or Marg.
3 Cups Diced Cooked Chicken
1 Can(4oz.) Sliced Mushrooms
1 Pack(8oz.) Cream Cheese
2 Cups(8oz.) Shredded American Cheese
1 Cup Evaporated Milk
1/3 Cup Grated Parmesan Cheese
1/2 Cup Sliced Almonds

In a medium saucepan, bring broth to a boil. Add contents of rice package, cover and simmer over low heat 25 to 30 minutes or until all liquid is absorbed. Preheat oven to 350. In a saucepan, saute onion, carrots and green pepper in butter until soft about 5 minutes. Add rice, chicken and mushrooms, mix well. Place cream cheese, american cheese and milk in a saucepan and melt over medium heat, stirring until smooth. Add to the other saucepan, mixing thoroughly. Pour into a butter 13 x 9 caserole dish. Top with parmesan cheese and almonds. Cover and bake 35 minutes, uncovered and bake 15 minutes longer or until bubbly. Casserole may be ref. overnight before baking. If ref. increase baking time to 45 minutes covered and 15 minutes uncovered.

FISH FRY MIX

1 1/3 Cups Yellow Cornmeal
1/4 Cup All-purpose Flour
1 Tablesppon Lemon Pepper
2 Teaspoon Salt
1 Teaspoon Onion Powder
1/2 Teaspoon Paprika

In a large bowl, combine all ings. Store in an airtight container.
To prepare fried fish:
Dip fish in buttermilk and roll in coating mix, To cook, pour oil intoa Duch oven to a deph of 2 to 3 inches. Heat to 375. Fry coated fish, one piece at a time, about 4 to 6 minutes or until golden brown.

CREAM SYRUP

2 Cups Granulated Sugar
2 Cups Light Corn Syrup
2 Cups Whipping Cream, whipped
1 Teaspoon Nutmeg, freshly groundj

In a sauce pan combine the first 3 ings. Bring mixture to a boil, boil 3 minutes, stirring constantly. Remove from heat and stir in nutmet. Serve warm with french toast, pancakes, or waffles. Store in airtight container in ref.

SWEET POTATO CORN STICKS

1 1/2 Cups Sweet Potatoes (2 medium), peeled and mashed
1/2 Cup Buttermilk
1/3 Cup Butter or Marg. melted
2 Eggs
1 Cup Yellow Cornmeal
1 Cup All-purpose Flour
1/3 Cup Granulated Sugar
2 1/2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Salt

Preheat oven to 400. Brush cast-iron corn stick pan generously with veg. oil, heat in oven 10 minutes. In a large bowl, combine sweet potatoes, buttermilk, butter and eggs, mixing until smooth. In a separate bowl, combine remaining ings. Add to sweet potato mixture, stirring just until combined. Fill prepared pan two-thirds full with batter. Bake 15 to 20 minutes or until browned around the edges. Serve warm with butter.

ROASTED PECANS

1 Cup Pecan Halves
1 Tablespoon Butter or Marg. melted
Salt

Preheat oven to 200. In a small bowl, combine pecans and butter. Pour nuts onto a baking sheet and bake 1 hour, stirring every 15 minutes. Drain on a paper towel-lined plate and sprinkle with salt. Cool completely. Store in airtight containers.

MINT BROWNIE BITES

4 oz. Unsweetened Chocolate
1 Cup Butter or Marg.
3 Eggs
1 Cup Granulated Sugar
1 Cup Brown Sugar, firmly packed
1 Teaspoon Vanilla Extract
1/4 Teaspoon Almond Extract
1 Cup All-ppurpose Flour
1/4 Teaspoon Salt
1/4 Cup Chopped Walnuts
2/3 Cups Andes Chocolate Mint Wafer Candies, chopped

In a small saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove from heat and cool completely. Preheat oven to 350. In a large bowl, beat eggs and sugars 3 minutes or until thick and creamy. Stir in extracts and chocolate mixture. Add flour and salt, stirring until mixture is completely blended. Stir in walnuts and chopped candies. Spoon batter into buttered miniature muffin pans, filling pans two-thirds full. Bake 15 to 20 minutes or until brownies begin to pull away from sides of pans. Cool completely before removing from pans.

WHITE CHOCOLATE SAUCE

1 Cup Whipping Cream
10 oz. White Chocolate, coarsely chopped and divided
2 Tablespoons light Corn Syrup
1/3 Cup Half and Half

In a saucepan, heat cream over medium heat just to boiling. Remove from heat. Reserving 1/3 cup chocolate, add remaining chocolate and corn syrup to cream. WIth a wire whisk, blend until smooth. Pour into a small bowl, stir in half and half. Cover and ref. at least 3 hours. Stir in remaining chocolate. Serve chilled over ice cream. Store in a airtight container in ref.

BLUEBERRY SAUCE

1/3 Cup Granulated Sugar
1/2 Teaspoon Ground Cinnamon
2 Tablespoons Cornstarch
1 Tablespoon lemon Juice
1 Pack(16oz.) Frozen Blueberries, thawed and drained with juice reserved

In a saucepan, combine sugar, cinnamon, and cornstarch. Stir in lemon juice and 1/2 cup reserved juice blending well. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring frequently. Remove from heat and stir in blueberries. Serve warm over ice cream or pound cake. Store in airtight container in ref.

PICKLED BOLONGA

2 Rolls (14oz.) each Beef Bologna
4 Cups Vinegar
1 Onion, sliced
1 Lemon, sliced
2 Tablespoons Pickling Spice
1 Bay Leaf
2 Cloves Garlic, minced
1/2 Teaspoon Whole Black Peppercorns
1/4 Teaspoon Crushed Red Pepper Flakes

Cut bologna into 1-inch thick slices, quarter each slice. Place in a sterlized 11/2 quart jar. Like a large dill pickle jar. In a medium saucepan, combine remaining ings. Bring to a boil and simmer 8 minutes. Remove from heat and pour over bologna to within 1 inch of top of the jar. Seal jar and ref. 1 week to allow flavors to blend. Store in ref.

WHITE CHOCOLATE TRUFFLES

8oz. White Chocolate, broken into small pieces
1/4 Cup Butter
1/2 Cup Sifted Confectioners Sugar
1 Egg Yolk
1 Cup Blanched Almonds, lightly toasted

Melt choc. and butter in the top of a double boiler over low heat. Stir constantly. Remove from heat. Add sugar, egg yolk and beat with an electric mixer until smooth. Transfer mixture to a shallow glass casserole dish. Cover and ref. for 1 hour. Shape mixture into 1-inch balls. Roll in almonds. Cover and ref. at least 8 hours. Serve truffles in miniature foil cups at room temp. Store in airtight container in ref.

STRAWBERRY PUDDING FREEZE

1 Cup Cold Milk
1 Pack(4-serving size) Jell-O Vanilla Instant Pudding
1 3/4 Cups Cool Whip
1 Pint Strawberries, Sweetened and Mashed or 1 pack (10oz.) Frozen Strawberries, thawed and pureed

Pour milk into a bowl and add the pudding mix. Beat slowly until thick about 2 minutes. Blend in whipped topping and strawberries. Pour into 9-inch square pan and freeze until firm, about 4 hours or overnight.

STRAWBERRY SHORTCUT CAKE

1 Pound Cake
1 Pint Strawberries, sliced and sweetened
1 3/4 Cups Cool Whip

Cut the cake into 12 slices. Place 6 of the slices on a large serving plate or 6 individual dessert plates. Arrange half the strawberries on cake slices, spread with half the whipped topping. Repeat layers, ending with a dollop of whipped topping.

CREAM CHEESE BARS

1 Pack (10). Butterscotch Chips
1/2 Cup Butter or Marg.
2 Cups Graham Cracker Crumbs
1 Pack (8oz.) Cream Cheese
1 Can (14oz.) Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans

Preheat the oven to 325. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well.  Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9 ovenproof pan, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla, and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top. Bake 25-30 minutes or until the cake tester comes out clean. Cool at room temp. Then chill. Serve when chilled.

CRUNCHY PAPRIKA CHICKPEAS

2 Cans ChickPeas, drained
3 Tablespoons Olive Oil
11/2 Teaspoons Coarse Salt
1 Teaspoon of Hot or Sweet Paprika

Preheat oven to 450. Drain and rinse the two cans of chickpeas. Pat dry with paper towels. Transfer to a rimmed baking sheet. Toss with the olive oil to coat. Spread in a single layer. Roast until deep brown and crispy, tossing occasionally 3 to 4 minutes. Sprinkle with 11/2 teaspoons coarse salt and the paprika. Roast 2 or 3 minutes more. Cool completely on a paper towel lined plate. Store in a air tight container at room temp. for up to 2 days.

WALDORF SALAD WITH YOUGURT DRESSING

1/4 Cup Low Fat Yougurt
1 Tablespoon Lemon Juice
1/2 Teaspoon Coarse Salt
1/4 Teaspoon Ground Pepper
1 Apple Cut into 1/2 Inch Pieces
1 Stalk Celery thinly sliced to make a 1/2 cup
1/2 Cup Halved Red Seedless Grapes
1/2 Cup Toasted Walnuts

Mix and add the dressing. Coat to toss all the ings. Ref. until ready to serve overnight. Serve on boston lettuce leaves.

CHOCOLATE CREAM SODA

1/4 Cup Half and Half
2 Tablespoons Chocolate Syrup
2/3 Cup Chilled Seltzer Water

In a tall glass stir together the half and half and choc. syrup. Stirring vigorously and add the seltzer water.

EASY BISCUITS

2 Cups Self-Rising Flour
1 Cup Milk
1/2 Cup Crisco Shortening
Preheat the oven to 400. Use a 9 x 13 pan. Pour a thin layer of oil all over the bottom of the pan. I use about 1/3 cup as to me that is what makes the biscuits so crusty. When you get your batter made up put the pan in the oven to get it hot. But watch it and don't let it catch on fire. In a medium bowl add the flour and then the crisco. Cut the crisco into the flour with a pasty blender or a fork. I use my fork. Pour the milk in next and stir until it is just wet. Do not over stir as it will make the biscuits tough. I put some melted mag. on top of mine after they have baked for about 10 minutes or until the tops are hard. You may have to add a little more milk to the mixture if to dry. Drop the biscuits by the spoonfuls (use a tablespoon) onto the hot pan and bake for 15 minutes. I cut my oven back to 350 as they will scorch easy on the bottom.

BANANA SPLIT ICE-CREAM CAKE

2 Cups Graham Cracker Crumbs
1/2 Cup Butter or Marg., melted
1/4 Cup More of Butter or Marg.
4 or 5 Bananas, sliced into 1/2 inch rounds
11/2 Quarts Strawberry Ice Cream, softened
1 Cup Chopped Walnuts
1 Cup Choc. Chips
1 Cup Powdered Sugar
1 Cup Evaporated Milk
1 Teaspoon Vanilla
1 (8oz.) Bowl of Cool Whip

In a medium bowl combine the graham crackers and melted butter. Set aside 1/2 cup of the mixture. Press the rest of the mixture into a 9 x 13 pan. Place the bananas in a single layer over the crust and then spread the ice cream on top and smooth out. Sprinkle the nuts over the ice cream and put placstic wrap over this and put in freezer and chill until it is firm for 1 hour. In a saucepan melt the choc. chips and butter and mix until smooth. Add the powdered sugar and evaporated milk. Cook for 8 minutes. Remove from heat and let cool for 30 minutes. Stir ever now and then. Pour the chocolate mixture over the ice cream and then let chill for 45 minutes. Spread the cool whip over the choc. mixture. Next add the reserved crumbs. Chill for 3 hours. When ready to serve let soften about 10 to 15 minutes before slicing.

APPLE JACK DELIMIA

While having most all of the family in for 4th of July I had taken my granddaughter grocering with me to get some things she liked to eat. She picked her out a choc. bar of course, just like mamaw, and a box of Apple Jacks and some pop.
 So she wanted some apple jacks for breakfast, as I was busy trying to cook for a family homecoming we were having and did not fix any breakfast that morning.
 I noticed she did not eat all of them and really never thought much about it. So she wanted some more the next day for a snack and she said to me how they did not taste right.
I knew that we had just opened up a new box and there was nothing wrong with them.  She went home and I sent the rest of the box home with her to eat.
Her mom asked her if she wanted some for breakfast and she said no they do not taste right. She ask her why do they not taste right. They just don't she said. She is so funny can come up with the funnist stuff to say. So she kept on asking her and she replyed: They did not come from Walmart, mamaw got them at Kroger's and they do not taste right. Well they were the name brand and not the store brand so we knew there was nothing different about them. But because they did not come from Walmart they were not the right kind she liked.
Now that is just like a child. You think that they don't pay much attention but they sure do. She thought that you had to buy them at Walmart always because she got to put them in the buggy.
 We finely told her it does not matter what store you get your cearl at it is all the same. I wonder what she will come up with next.

FELICIA'S BAKED SPAGHETTI

2 Lb. Ground Chuck, fried and drained
1 Small Pack Pepporni
2 Bags Mozeralla Cheese
1 Small Box Spaghetti, cooked and drained
1 Jar Ragu Spaghetti Sauce, regular flavor or with green peppers

Cook the spaghetti and drain. Brown ground chuck and crumble and drain off grease. In a medium bowl chop the pepporni and then add and next add the ragu. Add the cooked spaghetti. Pour into a sprayed 13 x 9 pan. Add the cheese and bake for 20 minutes or until cheese is melted. Do not let the cheese get brown on top. Serve with garlic bread and a salad.

YAM BALLS

1 Large Yam
1 Egg
5 Teaspoons Evaporated Milk
1 Small Onion, grated
3 Tablespoon butter or marg.
Pinch of Garlic Salt
Peel and cut yam into small pieces. Boil pieces in 1 cup of water until tender. May have to add more water. Boil for at least 15 minutes. Drain off the water and mash until smooth. Add the milk, egg and garlic salt. Beat. Then roll into 2 inch balls. If the mixture is to wet add a little flour. Fry in butter until light brown.

GYRO-STYLE PORK SANDWICH

We have a festival each year in our town and they serve these most times at it. They are so good and you can use chicken or lamb instead of the pork.

1 Lb. Boneless Pork Loin
4 Tablespoon Olive Oil
1 Tablespoon Prepared Mustard
1/2 Cup Lemon Juice
1/2 Teaspoon Garlic, crushed
1/2 Teaspoon Dill
1 Teaspoon oregano
1 Cup Plain Yougurt
1 Cucumber, deseeded and peeled and chopped
1 Red or Sweet Onion, peeled and thinly sliced
2 Pita Loaves, halfed

Cut pork crossways into thin slices then cut into 5 x 12 inches. Combine olive oil, lemon juice, mustard, garlic and oregano. Pour over pork and ref. for 1 to 8 hours. In a medium bowl combine the yougurt, cucumber, and garlic and dill. Cover and ref. until chilled. Drain marinade from pork and lay in a sprayed shallow pan. Roast until crisp around 10 minutes. Open each pita half to form a pocket. Fill each pocket with the pork. Then put the yougurt mixture and then the sliced onions. Very good. You can also used thin sliced cooked or baked chicken and also cooked lamb slices.

GRILLED (SOUR DOUGH BREAD) CHEESE

2 Slices of Sour Dough Bread
2 Slices of Mozzarella Cheese
2 Large Tomatoes, sliced thin

4 Slices Bacon, fried
1 Tablespoon Sour Cream
1Teaspoon Chopped Onion
1/4 Teaspoon Oregano
2 Slices Cheddar Cheese
2 Tablespoons Butter or marg., softened
Lay 2 pieces of the mozzarella cheese on a slice of the bread. Put 2 slices of tomato on top of this. Add the oregano. Then add 2 bacon strips. Then add 1 tablespoon of sour cream and 1 teaspoon choppped onion. Next add 2 slices of cheddar cheese. Then put the bread on. Spread butter on each side of the bread and grill. I like to put the butter on the bread first. To me it is easier that way.

GEARL'S CHICKEN DISH

4 Chicken Breasts, baked
1/2 to 1Lb. Bacon
1 Stick Blue Bonnet
1Small Cabbage Head

In a sprayed glass baking dish lay the breasts down in a single layer. Cut the cabbage up in  medium sized chunks and put on top of breasts. Next crumble up the fried bacon and put on top of the cabbage. Slice the butter over top of the cabbage and put alum. foil on top and bake at 325 until cabbage is done. Don't let the cabbage get brown on top as it will taste scorched.

FUDGE BROWNIE TRIFLE

2 Boxes of Chewy Brownie MIx
2 Boxes of Vanilla Instant Pudding Mix
1 Bowl of Cool Whip
1/2 Bag Heath Bar pieces

Bake brownies according to directions and then let them cool. Cut into squares and arrange in a punch bowl or trifle bowl. Make up pudding. Spread over the brownies and then add the cool whip on top and then the heath bar pieces.

FELICIA'S PASTA BAKE

1Jar Of Sundried Tomato and Basil Ragu Spag. Sauce
2 Lb. Ground Chuck, fried and drained and crumbled
1/2 Large Box Large Shell Maccorni
1 Cup Water
1/3 Cup Sugar
1 Medium Tomato Paste
1/2 Stick Blue Bonnet
2 Packs of Shredded Mozerella Cheese
 Cook shells and drain and run cold water over them and drain again. In a medium sized bowl add the pasta and then add 1/2 stick of butter and toss and add some Parmesan cheese. Fry the ground chuck and drain and add the sugar and water and tomato paste and simmer for 8 minutes. Then add the ragu sauce. Put in the bowl with the pasta and mix good. Place mixture in a sprayed glass 9 x 13 baking dish. Put the mozzerella cheese on top and bake for 20 minutes.

CHOCOLATE BROWINE TRIFLE

2 Boxs Instant Chocolate Pudding (4oz. serving size)
3 1/2 Cups Milk
1 Pk. Brownie Mix(9x12 size) prepared according to instructions
12 Oz. Cool Whip
6 Heath Candy Bars, crushed

 Bake the brownies according to instructions and let cool. In a large bowl combine pudding mix and milk. Beat until thick.  Set aside. Crumble brownies and divide into thirds. Assemble ings. in a clear glass bowl or trifle dish. Use in this order: 1/3 brownie crumbles, 1/3 pudding, 1/3 cool whip or whipped topping. Next add the crushed candy bars. Repeat layers. Chill before serving. Keep in ref.

BUTTER TART SQUARES

BASE:
2 CUPS FLOUR
1 CUP BUTTER, do not use marg.
1/2 CUP GRANULATED SUGAR

TOPPING:

1/2 CUP BUTTER, SOFTENED
2 CUPS BROWN SUGAR
4 EGGS
4 TABLESPOONS FLOUR
1 TEASPOON BAKING POWDER
1 TEASPOON VANILLA
PINCH OF SALT
11/2 CUPS RAISINS
3/4 CUP CHOPPED PECANS

BASE:
Combine flour and sugar, with pastery blender cut in butter until crumbly.
Press into a 10 x15 sprayed cookie sheet. Bake at 350 for 15 minutes.
TOPPING:
Mix together butter and sugar. Blend in eggs. Add flour, baking powder, salt and vanilla. Stir in raisins and pecans. Pour over base. Bake at 350 for 20 to 25 minutes or until it springs back when lightly touched. Cool and cut into squares.

CHOCOLATE CHURCH WINDOWS

1/2 CUP MARGARINE
2 CUPS SEMI-SWEET OR MILK CHOCOLATE CHIPS
6 CUPS COLORED MINIATURE MARSHMALLOWS
1 CUP CHOPPED NUTS
1 CAN OR BAG OF FLAKED COCONUT


In a medium saucepan over low heat, melt butter and chocolate chips., stirring constantly until blended. Remove from heat and cool 5 minutes.
While mixture is still warm and soft, but not so hot it will melt the marshmallows, stirr in marshmallows and 1 cup chopped nuts. Shape into two 7-inch logs. Roll each log in chopped nuts or coconut or can use both. Wrap in foil and ref. overnight. Slice in 1-inch rounds. May melt if it gets to hot when left out of the ref.

BANANA-ORANGE JELLO DESSERT

This is so good. It does not take that long to make it tho. Just looks like it does.
1BOX ORANGE JELLO
1 BOX LEMON JELLO
Mix the two boxes of jello powder together ina large glass mixing bowl and stir in 11/2 cups of boiling water. Mix well until jello has dissolved and then add 2 cups cold water.
Place this mixture in the ref. unitl it begins to set

3 BANANAS, sliced
1 SMALL CAN OF MANDARIN ORANGE SEGMENTS, well drained
1 (14oz.) CAN CRUSHED PINEAPPLE, drained but save the juice

Mix together the three fruits and put in the jello mixture.
Top the jello fruit mixture with a bag of white mini marshmallows and then put the jello back in the ref.

1/2 PINT WHIPPING CREAM
1 TABLESPOON SUGAR
1/2 TEASPOON VANILLA
 In a glass bowl. Whip together and place in the ref.
1/2 CUP SUGAR
2 TABLESPOONS FLOUR
1 EGG, well beaten
1 CUP PINEAPPLE JUICE FROM THE SAVED JUICE. ADD 1 TEASPOON OF LEMON JUICE TO THIS WITH ENOUGH WATER TO MAKE ONE CUP.

Put in a saucepan and cook on the stove on medium until thickened. Sitr constantly. Cool completely and fold in the whip cream. Spread over the marshmallow mixture.

1 PACK SHREDDED CHEDDAR CHEESE
Put 3/4 pack over the top of the whipped cream mixture if you like.

RUSSIAN CHICKEN BREASTS

This can be used with a cut up chicken but I like to use skinless chicken breasts. This is good for a shower or church homecoming dish.

1 CUT UP CHICKEN OR 6  SMALL FLATTENED CHICKEN BREASTS
1/2 PACK DRIED ONION OR GARLIC ONION SOUP MIX
1/2 CUP APRICOT JAM
1 SMALL BOTTLE OF RUSSIAN DRESSING
DASH OF HOT SAUCE IF YOU LIKE
Spray a 13 x 9 pan. Put the chicken in the pan in a single layer. Mix the ings. together and pour over the chicken. Bake on 350 for 11/2 hours or until done. You can use more jam is you like.

HONEY SAUCE FOR CHICKEN

1/2 CUP HONEY
1/2 CUP KETCHUP
2 TABLESPOONS BROWN SUGAR
1 TEASPOON PREPARED MUSTARD
3 TABLESPONS APPLE CIDER VINEGAR
4 TABLESPPONS TERIYAKI
1 TABLESPOON CORNSTARCH
1 CUP WATER
6-8 SKINLESS CHICKEN BREASTS

In a saucepan heat the first 6 ings. Wisk together the cornstarch and water. Add to saucepan and continue to heat until thickened. Place the chicken breasts in a 13 x 9 sprayed glass baking dish. Pour the sauce over the top of the chicken and bake on 350 for 11/2 hours or until done.
Turn occasionally. Serve with rice or mashed potatoes and corn.

COCONUT MACAROONS

These are so simple to make. When we go eat Chinese I love these things.

3 CUPS ANGEL FLAKED COCONUT
1/2 CUP FLOUR
1/4 TEASPOON SALT
1 CAN SWEETENED CONDENSED MILK(300ml)
2 TEASPOONS VANILLA, you can use almond and vanilla flavoring

Preheat the oven to  325. Combine coconut, flour and salt. Stir in milk and vanilla. Drop by the tablespoon onto a parchment lined or wax paper. Bake for 18 minutes or until golden brown. Do not let them over bake.

GINGERBREAD CAKE

1/4 CUP BUTTER OR MARG., room temp.
1/4 CUP BROWN SUGAR
1 EGG
1/2 CUP MOLASSES
11/4 CUP FLOUR
1/8 TEASPOON SALT
3/4 TEASPOON BAKING POWDER
1/2 TEASPOON CINNAMON
1/2 TEASPOON GINGER
1/4 TEASPOON GROUND CLOVES
1/2 CUP HOT TAP WATER

Cream butter or marg. Then add sugar, egg and molases. Beat well. Sift together the dry ings. If using self-rising flour do not add the baking power or salt. Add 1/3 of the dry ings. to the creamed mixture a little at a time. Beating well after each addition. Add the hot water and beat until thoroughly combined. Pour into a sprayed 9 x 9 pan. Bake on 350 for 40 to 45 minutes.
Serve with fresh whipped cream or can use cool whip.

SUMMER PASTA SALAD

1 BOX WHOLE WHEAT PENNE
1/2 CUCUMBER, diced
1 TOMATO, diced
1/3 CUP BROCCOLI FLORETS, cut int small pieces
1/3 CUP CARROTS, cut into small pieces
1/4 CUP SLICED BLACK OLIVES
1/4 CUP CRUMBLED LIGHT FETA CHEESE

DRESSING:

1/4 CUP VIRGIN OLIVE OIL
1 TABLESPOON RED WINE VINEGAR
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER
1/2 TEASPOON MINCED ONION
1/2 TEASPOON OREGANO
Makes a light coating. But if you like more dressing then double the ings.

Chop and prepare vegs. Cook the pasta and drain. Do not let it cook until mushy. Run cool water over it to stop the cooking. Wisk all of the dressing ings. together in a bowl. Pour over pasta and toss to coat. Add vegs. and cheese. Toss again. Chill in ref. for 30 minutes before eating.

SUMMER SQUASH PATTIES

3 CUPS SHREDDED SUMMER SQUASH
1/4 CUP ALL PURPOSE FLOUR
1/2 CUP CORNMEAL
1 EGG, beaten
1/2 TEASPOON PEPPER
1/4 TEASPOON GARLIC POWDER
OLIVE OIL

Combine all ings. in a bowl. Form into patties and put in hot oil. Flatten them but keep them together so they want fall apart. Cook for 3-4 minutes. Flip to other side and brown. Can serve with sour cream and can also add some Parmesan cheese to the mixture.

FRIED RICE

2 CUPS BROWN RICE, cooked
2 EGGS
2 STALKS CELERY, chopped

1 MEDIUM CARROT, chopped
3 GREEN ONIONS, chopped
1 CUP FROZEN PEAS
SOY SAUCE, to taste

In a large skillet, begin scrambling eggs. When they are almost cooked, add the celery, carrot, onion and peas. Sautee until they are soft. Add cooked rice and mix together. Fry until heated through. Add soy sauce to your taste.

TEX-MEX CORNBREAD

1 BOX JIFFY CORN MUFFIN MIX
1/3 CUP MILK
1 EGG
1/3 CUP SALSA
1/2 CUP SHREDDED CHEESE

Mix all ings. in a large bowl until combined but still lumpy. Let rest for 3-4 minutes. Meanwhile grease an 8 x 8 baking dish. Stir batter once more and pour into dish. Bake at 400 for 18 to 20 minutes.

TINGALING COOKIES

1 PKG. BUTTERSCOTH or PEANUT BUTTER CHIPS
1 PKG. CHOCOLATE CHIPS
1 CAN CHOW MEIN NOODLES
1 CUP SALTED PEANUTS

Melt both chips, stirring constantly, then add the noodles and peanuts. Stir to coat. Drop by the spoonful on a cookie sheet lined with wax paper. But in ref. to set them and then serve.

WOW CHICKEN

1 LB. SKINLESS BONELESS CHICKEN BREASTS, cut into bite size pieces,
1 TABLESPOON RED WINE VINEGAR
5 TEASPOONS CORNSTARCH
1/4 CUP WATER
1/4 CUP SOY SAUCE
1 TEASPOON VINEGAR
1 TEASPOON RED PEPPER FLAKES
1 TEASPOON GROUND GINGER
2 CLOVES GARLIC, minced
1 SMALL ONION, chopped
8 OZ. MUSHROOMS, sliced
1/2 BAG FROZEN STIR FRY VEGS.
1/4 CUP SESAME SEEDS
2 CUPS RICE, cooked

In a small bowl mix chicken, red wine vinegar and 1 Teaspoon cornstarch. In another bowl wish together the water, soy sauce,  vinegar, red pepper flakes, and ginger. Pour oil into a wok and heat for 1 minute. Add garlic and stir fry for 10 seconds. Add chicken and stir fry until cooked. Add mushrooms and onion. Stir fry until mushrooms began to soften about 5 minutes. Next add the frozen vegs. and stir fry for 3 to 4 minutes until vegs. began to cook. Add sauce and stir until thick and bubbly. Add the sesame seeds. Serve with rice.

CREAMY AND SPICY DIP

This is a good dip to serve with fruits.


2 CUPS COOL WHIP
1/2 CUP PACKED BROWN SUGAR
DASH OF NUTMEG
1/8 OR 1/4 TEASPOON CINNAMON

In a bowl  blend all the ings. together. Chill until ready to serve.

HOW TO GET RID OF ANTS

IT IS SAID THAT IF YOU WILL MIX PEPPERMINT OIL IN SOME WATR AND MAKE A SPRAY AND SPRAY AROUND WINDOWS AND DOORS THAT THIS WILL GET RID OF ANTS IN YOUR HOUSE. JUST WORK WITH THE RIGHT MIXTURE. YOU CAN FIND PEPPERMINT OIL WHERE THE CANDY MAKING SUPPLIES IS AT SOME STORES.

CUCUMBER SALAD

2 LARGE CUCUMBERS, peeled and sliced
1 LARGE SWEET ONION, peeled and sliced thin
1/2 CUP MAYONNAISE
1 1/2 TEASPOONS SALT
1 TEASPOON SUGAR
1/2 TEASPOON PEPPER, or less
Mix in a large bowl and allow to sit in the ref. for several hours. There will be a thinner dressing as the cucumbers release water.

CROCKPOT TENDERLOIN

1 1/2 LB. PORK TENDRLOIN
2 CANS CREAM OF CELERY SOUP
BLACK PEPER, to taste


Wash tenderloin and season with desired amount of pepper and place in the crockpot. Can also salt it a little. Pour the condensed celery soup over the tenderloin covering all of the meat. Place the lid on the crockpot and cook for 8 to 8 1/2 hours on low or 5 hours on high or until done.

FRIED BEEF LIVER

Most people when you say liver think you have lost it. You mean you eat liver. Oh yeh, and they are so good. They are a good source of iron.

2 LBS. BEEF OR PORK LIVER
FLOUR
SALT AND PEPPER
OIL
ONIONS

I take my liver and put in a bowl with a little salt added to the water and sit them in the ref. to get most of the blood out of them. Then i rewash them for around 2 more times until they are light color. To me this gives them a better taste. Take the liver and if they are big slice them in the middle in half. Put some oil in a large skillet as you do not want to crowd the liver. Heat the oil. Put some flour on a plate. Take a slice of the liver and salt it and then dredge it in the flour which you have on a plate. Turn over and do the other side. Put in the skillet. Do all of the liver until the skillet is full. Turn the stove down to medium as the trick is not to scorch the liver. Let fry for around 30 minutes or until done. If you like you can slice up some onions and let them fry with the liver. Let them fry slow. Good with fried potatoes and macaroni and cheese.

HAMBURGER HOT DISH

1LB. GROUND CHUCK
2 CANS TOMATO SOUP
1 CAN WHOLE KERNEL CORN (drained)

1 MEDIUM ONION
1/2 CUP BROWN SUGAR
1 TO 2 TEASPOONS GARLIC SALT (or to your taste)

In a bowl put the diced oninons in it. Put a small amount of oil in a skillet and add the hamburger and onions. Make sure the meat is done but not burned. Drain. Add the tomato soup, corn, brown sugar and garlic salt.
Simmer on low for 10 to 15 minutes.

DELEINE'S COLE SLAW

This is just a simple way to make cole slaw that my cousin makes and it is so good. Almost like KFC.

1 HEAD OF CABBAGE
1 CARROT
KRAFT MAYO
SUGAR

Wash cabbage and carrot. May not have to use the whole head. Put the cabbage in a food processer and process. Put in a medium sized bowl. Next process the carrot. If there is to much carrot do not use all of this as she said she did not put that much carrot in hers. In another bowl mix your mayo and sugar together good. Pour over the cabbage mixture and stir good. Put in ref. let set awhile and restir. Do not use Miracle Whip. Keep ref. until ready to serve.

A NEW KIND OF BREAD?

While I was visiting my son in Nashville we were making dinner for the night and was in a hurry as we were running late. I was in the process of making a big kettle of chicken and dumplings and also trying to get other dishes together. To me chicken and dumplings are no good unless you have cornbread to eat with them.
 So I got my stuff together to began making the bread. I told my son to hand me the cornmeal and he reach me a bag. I was in a hurry so I just measured out almost a cup full and put in the bowl with the egg and flour. I stirred it up with the milk and poured it in the pan. As I was pouring it I thought there was something about it that just didn't look quite right but I put it in the oven anyway.
I got to noticing how it had raised up in the middle very big. So I browned the bread and turned it out on a cutting board to cut it. I began to cut it and I knew something sure was strange about it.
After baking bread for around 30 years I knew that bread should have cut like a whiz. It would not cut. I told my son this cornmeal must be old as this bread won't even cut. So I got a larger knife and tryed it. When I got it cut it looked like biscuit instead of cornbread.
 I began to laugh and ask him what kind of cornmeal had he handed me. He said Martha White which we all use. He had thrown the bag in the trash can so he got it out and looked at the bag and guess what.  He began to laugh and laugh. It was Martha White flour not cornmeal. So I had mixed up 11/2 cups of flour for meal and around another cup of flour for the flour. 1 egg and milk. Now that was some eating. It was crunchy on the outside like cornbread and soft in the middle like biscuits. We just tasted it and thru it in the trash. I sure don't like to waste but that was one time I was glad to get rid of a new un-recipe. lol.
 Maybe I invented a new kind of bread. I had heard my mom years ago talking about a bread they made in the old days called batter-bread that was made in a iron skillet like biscuits. Maybe that was what that was but take my advice it sure did not taste good. From now on look at your bags before measuring. With the Martha White cornmeal and flour bag looking so much alike you can sure get mixed up. They have all had a good laugh over it. Now that would have sure been somthing if I had used cornmeal to make up the dumplings. I just wonder what those would taste like lol. It's a good thing that I have mine in two seprate containers here at home or I would be making more goofy recipes.
I am not braging but everyone loves my cornbread. The trick to good cornbread is the oil in the bottom of the pan and stirring it. A friend told me a long time ago the more you stir it the better it is. That is sure right. Just don't be on a diet when you eat it.
 I love it in a cup with cut up onions, black pepper and milk. Have you ever had that for bread and milk. Try it sometimes.
 That's like putting sliced cucumbers and onions in milk with salt and pepper in them and  letting them sit in the ref. awhile before eating. I guess it is just one of those mountain recipes.

ORANGE FLUFF DESSERT

1 1/2 CUPS HOT WATER
1 1/2 CUPS COLD WATER
1 LARGE BOX ORANGE GELATIN
8 OZ. CREAM CHEESE, softened
1 CUP MINIATURE MARSHMALLOWS
9 OZ. BOWL COOL WHIP


Put the gelatin in a unbreakable bowl. Boil the water until it is hot and then pour over the gelatin. Stir until the gelatin is dissolved. Cut the cream cheese into small blocks to make it easier to dissolve and add the blocks to the gelatin. Beat the gelatin and cream cheese on low for several minutes. It will have a lumpy texture. Stir in cold water and let sit in ref. until thicker. Add marshmallows and cool whip and stir well.

CROCKPOT BAKED POTATOES

With it being so hot these days and if you like baked potatoes like we do here is a simple and easy way to fix them and not have to heat up your house. Thse are also good to fix if you have electric and are camping.

POTATOES
ALUM. FOIL
CROCKPOT
SOUR CREAM
BUTTER
BACON BITS

Wash and dry your potatoes. Wrap each one in the alum. foil. Put in the crockpot the big ones on the bottom first. Put lid on and turn on and let cook for 8 hours on low. They are done when you get ready for supper. Take out and split each one and add whatever you like to the top. They may not be as good as baking them in the oven but they are still good. Make sure you wrap them in foil. If they are big you may need to bake them a little longer. You can take one of the top ones out and test it to see if it is done. If not cook a little longer. Do not add any water to the crockpot. I would not want to go off and leave it on all day without being home. But that is just me. lol. You can also do sweet potatoes like this.

POTATO SKINS

With the garden coming in we have a lot of potatoes. I love to make these things but they take so many potatoes. I love to take the hulled out potato and make potato salad with them as not to waste the potato.

POTATOES
OLIVE OIL OR COOKING OIL
SALT AND PEPPER
CHEDDAR CHEESE, shredded
BACON, crumbled
SOUR CREAM

Take and wash and dry the potatoes. Cut into quarters. Or can just cut them in half.  Take a 13 x 9 sprayed pan and put the  potatoes in it. Bake them until done. Take and hull out most of the potato. Add your seasoning to the top of them. I add some garlic powder but if you have Emeril or Paula Dean seasoning you can sprinkle it on them. Drizzle olive oil or canola oil to the top of them and put back in the oven on 400. Watch and do not let them burn. Bake them until the skins are crisp. Take out and put the crumbled bacon and cheddar cheese in them and put back in the oven and let the cheese melt. Take out and add sour cream and chopped green onion if you like. These are so good you can't stop eating them. It takes a lot of potatoes tho. I use the hulled out potatoes for potato salad so not to waste them. (You can even put them in a little oil and fry them on the stove). 

PANCAKES OLD TIME WAY

With all of the pancake mixes that are out we can just pick and chose. They even have them now in the little jug that you can just add water and shake and pour. These are good to use when in a hurry. But if you don't want to do all that mixing just use this recipe. Most people call it fried bread but we use them as pancakes.

1 CUP FLOUR
1/3 CUP MILK or less
OIL
BUTTER
PANCAKE SYRUP

In a bowl mix the flour and milk together. If to thin add more flour not a lot tho. If to thick add some more milk. Should be like store bought mix made up. Take a skillet and put some oil in it not a lot or they will be to greasy. Pour the pancake mix in, I usually fix this in a small skillet to just fry one at a time. Turn down on medium or low heat and let fry or cook until bubbles form around the edge. Lift it up to make sure it is not burning on the bottom. You want it to be a little brown. Flip over, if you do not have enough oil, then add a little more. I take my pancake turner and flatten them if they are not done in the middle. Not to much tho. Sometimes I take and use the edge of the turner and sort of make splits in them, small ones, so they will get done. Put in a plate. We usually just eat one. But they can be stacked. Put butter on top and let melt and then add the warm pancake syrup to it. Now I wonder if my hubby may not want one this morning for breakfast. lol. They may not sound to good but trust me they puff up and are thicker than regular pancakes and are so good. Just don't burn them and make sure they are done in the middle. This is a simple and quick way for a instant pancake.

SWEET RICE FOR BREAKFAST

Some people have never heard of eating sweet rice for breakfast. We all use rice but most in the city use it as a dinner or lunch recipe. This is to be eaten for breakfast.

1 CUP WATER
1 CUP INSTANT RICE
1/2 CUP SUGAR
3 Tablespoon Blue Bonnet
1/3 CUP MILK or maybe a little less

In a saucepan bring the water to a boil. Add the rice, stir and take off the stove, (you can use regular rice and cook it using directions). Put a lid on the rice and let sit until water is absorbed or until fluffy. Add the sugar and butter and milk to it and put back on stove and let simmer until butter or marg. melts but watch it as it will burn on the bottom. Use low heat. I let mine simmer for a little before taking off stove to combine the sugar milk and butter. If to much milk drain some of it off.
Take off stove and serve. Eat with biscuits. We like to serve it with biscuits, eggs, fried bologna or bacon. This makes enough for three people.

CHOCOLATE GRAVEY FOR BISCUITS

When you say chocolate gravy for biscuits some people look at you like you have lost it. But here in the mountains it is a favorite thing to eat for breakfast. If you are like me and just have to have that chocolate. Make sure you are not a diabetic tho. As it is loaded with calories. It is not good unless you put some sliced blue bonnet or other marg. on top of it and let it melt before eating it. That is the trick.  More calories lol.

3 Tablespoons Cocoa (I use Hershey's)
2 Tablespoons flour
3/4 Cup Sugar
2  Cups Milk
Sliced Marg.

In a bowl combine the flour, sugar, cocoa. In a medium saucepan pour the milk in it and add the combined ings. Wisk it good. Sometimes it is hard to combine but just work with it. Turn the stove on medium and keep stirring it as it will stick to the bottom of the pan. Cook until it becomes a little thick. Just keep stirring. I think it takes forever sometimes.lol.
 Take off of the stove and stir again. It gets thick all at once. Put some in a bowl and put some sliced marg. on top of the gravy. Crumble your biscuit in the gravy, do not add a lot of biscuit to the bowl as it makes it to dry. Or you can just put some marg. in the kettle and then pour the gravey over your whole biscuit either way it is choc. heaven. You can taste it as it is cooking to see if it is sweet enough. If not you can add some more sugar. You do not want it to be real sweet. Some people like it so sweet it is just like eating liquid fudge. This is good to eat with bacon or ham. The sweet and the salty is just a good combination. Also some fried eggs to. To me Hershey's is the best to use as it is more choc. flavor and is also unsweetened.

WE ARE BLESSED

After my folks came back from a trip down to Alb. we had dinner cooked for them. As we were sitting eating my son-in-law began telling us about how a man came to church one time and was so poor and that his clothes was so ragged that he told the people he was not fit to be inside a church. After church the preacher took him home, fed him, let him take a bath, gave him some fresh clothes to wear. They found out where he lived and it was in a one room camper with only a chair for furniture.
As we sat eating I began to really think about how much we are all blessed in the U.S.A. We have food to cook to eat or if not can go out to eat , more clothes and shoes to wear than we know what to do with. But are we thankful.
Do you ever stop and just think about that hamburger or fries you put in your mouth. What if work stopped and there was no money to buy anything with. I know when Ketrina hit my sister-in-law and family had to drive around two hours just to find water for her babies formula. We are all used to swiping that debit card and most people now hardly ever carry any money. She said her bank shut down and they could not even use their debit card. They had very little money with them to buy any water or food.
 We just never stop and think about how blessed we really are. Do you throw out enough food each meal to feed a child or adult, most times we do.
 My son and his church works with the homeless and he sees so much hunger in the area where he lives. They are so glad for the businesses that give them food to feed the people who just survive day to day.
 We do not know when it could be us. We all take life for granted and don't stop and thank God enough just for the food and shelter we all have. There are so many that have lost their jobs and homes. We may not have a big beautiful home to live in, but now just to have a house or trailer means so much. A garden to provide food and a car to drive even if it is a older model.
 So don't waste food. Stop and think when you cook and just be glad that you do have something to feed your family with. It is hard to cut down on cooking when you are so used to cooking for all your family but when they move out it is just so hard to cut back, but I have my mother-in-law to help feed and her grandson, as she is not able to cook so I am glad for my garden and it helps so much thru the summer months when you don't have that big of income to buy food with. Just remember with each bite you eat to count your blessing for it.
We had went to McD's for a biscuit as we were not home to cook and there were around 10 birds in the parking lot walking around. I began to throw out some of the biscuit to feed them and you should have saw how they  fit over a biscuit crumb. It was so funny just to watch them as they were hungry. I just forgot about eating and gave most of my biscuit to them as they were hungry, I ate the sausage lol. It did not take much for them to get full and fly off and let the others eat. It was just like they knew to take turns. Some would eat and fly back in the tree and then others would fly down and eat. I sat there and thought about how they just enjoyed getting to eat some biscuit and then they all went back to their tree and sat there awhile and then flew off.
In this fast paced world we sometimes forget about helping people but here in the mountains we still try to help one another. We all may not have big incomes to do it with but just sometimes lending a hand can work wonders when you are down and out. Not by money, but by being kind to each other and just being there when needed........