PEACH PUDDING

1 Teaspoon butter or Marg.
4 Slices Smooth Whole Wheat Bread, without crusts
1/2 Cup Chopped Dried Peaches
1 Cup Milk
1 Tablespoon Honey
2 Eggs
1 Teaspoon Grated Orange Peel, finely ground
1/2 Teaspoon Vanilla Extract

Sauce:

1 Cup Orange Juice
1 Tablespoon Cornstarch
1 Tablespoon Orange Juice, extra
1 Tablespoon Brandy or Brandy Extract

Butter a small pudding pan. Cut each slice of bread into cubes doing one at each time. Beat togerther milk, honey, eggs, rind and vanilla. Pour over bread and leave for 20 minutes. Pour pudding mixture into greased pan, cover with enough water to come half way up sides of pudding pan. Steam pudding for 1 hour. Turn out and serve with sauce.
To make the sauce, heat juice until almost boiling. Blend cornstarch with extra juice and brandy. Stir into hot juice and cook for 1-2 minutes.

GREEK YOGURT DIP

1 Cucumber, peeled and diced thin on a grader,
2 Cloves Garlic, chopped fine
1 Tub Greek Yogurt
1/2 Tablespoon Extra Virgin Olive Oil
Fresh Dill
Salt to taste
Black pepper to taste

Grate the cucumber on a grater and drain in a strainer and squeeze out the water. Put the cucumber in a bowl. Crush the garlic and chop until very fine. Add garlic to cucumber and then add the yogurt. Cut stems off of dill and finely chop it. Add the dill and salt to yogurt and then add the olive oil and fresh ground black pepper and stir.

CHICKEN AND SWEET POTATO STEW

Salaflower Oil
2 Chicken Breasts, thinly sliced
1 Teaspoon Cummin
2 Garlic Cloves, slivered
1 Medium Onion, thin sliced
1 Box Chicken Broth
1 Large Sweet Potato. sliced
1 Medium Potato, sliced
1 Tablespoon Wondra Flour to thicken
1 Bag of Frozen Vegs. of your choice
1/2 Teaspoon SouthWestern Seasoning

Sheer the chicken in the oil in a wok pan. Add the cummin and salt and let get brown. Chop the onion and garlic. Add to the chicken. Next add the broth and then add the potatoes. Let cook for 20 minutes and then add the flour. Just sprinkle this around in the pan and then stir. Add the frozen vegs. and let cook for 10 minutes more.

EASY ONION SOUP

1Large Onion (4cups)Thinly Sliced
1/4 Cup Butter,Cubed
2 Cans(14 1/2oz)Beef Broth
2 Tablespoons Sherry or Additional Beef Broth
1/2 Tablespoon Pepper
4 Slices French Bread 1/2 Inch Thick, Toasted
4 Slices Provolone Cheese

Place onion and butter in a sprayed crockpot. cover and cook on low for 4 hours or until tender.Stir in broth, sherry and pepper. Let cook for 2 hours longer. Ladde soup into ovenproof bowls and top with a slice of toast and cheese.Broil in oven for 2 to 3 minutes until cheese is melted.

CABBAGE PATTIES

3 Cups Cooked Cabbage, drained, squeeze out excess water from cabbage
1/2 Cup Bread Crumbs, more to your liking 
2 Tablespoons Romano or Parmesan Cheese
1/2 Cup Chopped Onion
2 Tablespoons Parsley
2 Eggs, beaten
Salt and Pepper to taste
Cooking oil

In a medium bowl mix all the ings. except oil. Let stand awhile. Put some oil in a skillet and heat on medium. Make cabbage patties and drop them in the oil. Let get golden brown on one side and then flip to the other. Can make this up overnight and let sit in ref. until ready to use the next day. Make these about the size of crab cakes.

TOASTIE DOGS

10 Weiners
3 Tablespoons Melted Butter
1/2 Teaspoon Mustard
1 Teaspoon Catsup
10 Slices Bread
10 Slices of Cheese or can use cheese spread

Place a slice of cheese on the bread or spread each slice with the cheese spread. Place the wiener on top and then roll this up tight. Place on a sprayed baking sheet. Mix the butter, catsup and mustard together in a small bowl. Brush this over the top of the bread rolls. Bake on 400 for 15 minutes or until light brown. Watch as they will burn real easy. Can make this in smaller amounts. Just adjust the catsup mixture.

FRIED BROWN SUGAR SANDWICH

2 Slices White Bread
3 Tablespoons Butter more or less of
1/4 Cup Brown Sugar more or less


Put the butter on one piece of bread and then pat the brown sugar over the butter. Have a skillet medium hot and put the brown sugar side down. Your will here it start to sizzle. and you can move the bread around. Wait until all the brown sugar is melted and then put on a plate and eat hot with a glass of sweet milk.

VIENNA SAUSAGE SANDWICHES

1 Can Vienna Sausages, drained
Mayonnaise
Pickle Relish
2 Slices Bread

In a medium bowl mash each one of the vienna sausage. Add enough mayo to your liking and then add some pickle relish to your liking if you want to. Very good. Put on bread and eat. Keep ref. if any left over.

EASY EASY PIE CRUST

1 Cup All Purpose Flour
2 Tablespoons Powdered Sugar 
61/2 Tablespoons Melted Butter
In a medium bowl mix all together. If you need a thicker pie crust then double the recipe.

ORANGE FRUIT DIP

8 oz. Cream Cheese, softened
7 oz. Jar Marshmallow Creme
1 Teaspoon Grated Orange Peel
11/2 Tablespoons Orange Juice

In a medium bowl put in the softened cream cheese and then add the marshmallow creme until well blended and smooth. Stir in the orange peel and juice. Mix well. Makes about 1 pint. Keep ref.

ORANGE ICE CREAM JELLO

2 Small Boxes Orange Jello
2 Cups Boiling Water
1 Can Mandarine Oranges, drained 
2 Cups Orange Sherbet
In a kettle put the water in and bring to boiling. In a medium bowl put the jello in and then add the boiling water to it and stir real good. Next add the oranges and then the sherbet. Ref. until it is set and ready to serve.

FUDGE COOKIE SALAD

1 Box Instant Vanilla Pudding, small box
1 Cup Buttermilk   
1(8)oz. Cool Whip
1 Can Mandarin Oranges, drained
3 Firm Bananas, sliced
14 Keebler Fudge Striped Cookies, crushed into small pieces

In a large bowl, put the pudding in and then add the buttermilk. Beat and let sit a few minutes. When it is sort of thick add the cool whip and the fruit. Add the crushed cookies keep a few for the top. Pour into a sealed container and ref. until ready to serve.

TOMATO GRAVY

3 Tablespoons Bacon Grease
1 Slice Onions, Chopped
2 Tablespoon Flour
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
11/2 Cups Canned Diced Tomatoes
Celery Salt

In a skillet heat the bacon grease. Add the onion and fry until golden. Then add the flour, salt and pepper and cook until light brown. stirring constantly. Add the canned tomatoes and celery salt. Cook for another 5 minutes. Addjust the seasonings to taste.

BBQ TUNA SANDWICHES

1(6)oz. Tuna, drained good
1 Bottle BBQ Sauce
Hamburger Buns or Sliced Bread

Drain the tuna good. In a small bowl mix the tuna with enough bbq sauce to get it wet you can add whatever amount you would like. Put on bread and eat. Can put in mircowave wraped in a paper towel and let it get hot for 3 seconds.

CREAMED FRUIT COCKTAIL

1 (8)oz. Cream Cheese, softened
1/2 Cup Mayonnaise
1 Large Can Fruit Cocktail, drained
1 Large Cool Whip
1 Cup Coconut Flakes
1 Cup Mini Marshmallows 
Let cream cheese come to room temp. and then in a medium bowl put the cream cheese and may. Mix well. Then add the other ings. Chill well and serve. Keep ref.

STEFEN'S DIP

1 Lb. Hot Sausage, fried and drained good
1 Lb. Hamburger, fried and drained good
1 Onion, salted and fried and drained
3 Tablespoons Salsa 
1 Medium Box Velvetta Cheese

Cut the velvetta cheese up in cubes. In a medium kettle put the velvetta, and hamburger and sausage in then add the onion and salsa. Stir good and let simmer until velvetta is melted. Serve hot. Keep ref.

COCONUT PUDDING CAKE

1 Box White or Yellow Cake Mix
1 (4)oz. Jello Instant Vanilla Pudding
11/3 Cup Water

4 Eggs
1/4 Cup Oil
11/3 Cup Angel Flake Coconut
1 Cup Chopped Pecans or Walnuts

Beat cake mix, pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on medium speed 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9-inch round cake pans. Bake 35 minuteson 350. Do not underbake. Cool 15 minutes. Remove from pans and cool on wire racks. Cool completley. Fill and frost as desired. Can use a cream cheese frosting or a white frosting on this cake. Sprinkle with additional coconut, chopped nuts or toasted coconut.

COLE SLAW DRESSING

1 Cup Mayonnaise
2 Tablespoons Dijon Mustard
1 Tablespoon Sugar

2 Teaspoons Cider Vinegar
1 Teaspoon Celery Seeds
1/2 Teaspoon Salt
Fresh Ground Pepper to taste

Combine all ings. in a small bowl. To make coleslaw, dress 4 cups of shredded red and green cabbage. Use more or less dressing as desired. If you have to much it can be left in the ref. for a few days.

JUDY G. BANANA CHEESECAKE

2 Box(21.4)oz. Each Strawberry Cheesecake Mix, no bakekind
3/4 Cups Butter, melted
1/4 Cup Sugar
3 Cups Cold Milk

1(8)oz. Cool Whip or larger
1 Can Crushed Pineapples, drained
3 Medium Bananas, sliced
1/2 Cup Chocolate Ice Cream Topping, warm in microwave
1/2 Cup Carmel Ice Cream Topping, warm in microwave
1/2 Cup Chopped Pecans
1 Jar Marascino Cherries

Place crust mix in a large bowl and add the butter and sugar, Stir and press into a 13 x 9 glass pan. In a large mixing bowl combine milk and contents of filling pack. Beat on low speed until well blended. Beat on high speed until slightly thickened. Spread over crust. Ref. for 1 hour. Spread contents of strawberry pack over cheesecake mixture. Top with pineapples, that have been well drained. Then add the bananas. Drizzle with 1/4 cup of chocolate ice cream topping and then 1/4 cup carmel ice cream topping. Spred cool whip over this. The pan will be full. Ref. for 2 hours or until set. Before serving drizzle with remaining chocolate and carmel topping. Top with pecans and cherries.

RASEBERRY DREAM CAKE

1 Box White Cake MIx
1 (30)oz. Raspberry Jello
4 Eggs
11/2 Cups Plain or Raspberry Yogurt
1/3 Cup Veg. Oil
Cake in large bowl combine cake mix, jello, eggs and yogurt and oil. Beat on medium for 5 minutes. Bake 30 minutes on 350. Cool in pans 10 minutes then on wire racks. With a sharp knife split each layer to make 4 layers. Spread each layer with raspberry frosting. Let chill before serving.
RASPBERRY FROSTING
1/2 Cup Butter, softened
4 Cups Powdered Sugar, sifted
1/3 Cup Light Cream or Evaporated Milk
1 Teaspoon Vanilla Extract

In a large bowl cream the butter and half of the powdered sugar until light and creamy. Add cream and vanilla. Gradually add remaining powdered sugar, beating until smooth. To make the raspberry tasting frosting. Add 1 cup finely chopped raspberries to the mixture.

SLOW COOKER CREAMED CORN

11/4 (16)oz. Packs Frozen Corn
1(8)oz. Pack Cream Cheese
1/2 Cup Butter
1/2 Cup Milk
1 Tablespoon White Sugar
Salt and Pepper to taste

In a slow cooker, combine corn, cream cheese, butter, milk and sugar. Season with salt and pepper to taste. Cook on high for 2 hours or low 3 hours.

PECAN PIE BARS

2 Cups Flour
1/4 Cup Packed Brown Sugar
1/2 Cup Butter
11/2 Cups Chopped Pecans
1 (14)oz. Can Eagle Brand Milk

3 Eggs, Beaten
2 Tablespoons Lemon Juice
Preheat oven to 350. In medium bowl combine flour and brown sugar. Cut  in butter until crumbly. Press mixture on bottom of ungreased 13 x 9 pan. Bake 10 minutes. Then combine pecans, eaglebrand milk, eggs and lemon juice. Pour over crust. Bake 25 minutes or until the filling is set. Cool. Cut into bars. Store in a air tight container.

POTATO LATKES

1 Onion
4 Potatoes, peeled
1 Egg, beaten
2 Tablespoons Flour
Salt

Pepper
Vegetable Oil
Sour Cream for Dipping

Grate the onions and potatoes in a large strainer over a bowl. Press on the mixture to get the liquid out. Place the onion, potatoes, egg, salt and pepper and flour in a bowl and mix good. In a medium skillet pour enough oil in to coat the bottom of it. Place 1 large tablespoon of the potato mixture in the oil forming a circle. Cook for 2-3 minutes or until done and golden brown. Drain on a paper towel. Serve warm with sour cream.

ROASTED CHEDDAR CAULIFLOWER

1 Head Cauliflower   
1/2 Cup Cheddar Cheese, grated
1/4 Teaspoon Salt
2 Teaspoons Olive Oil or Olive Oil Spray

 Preheat oven to 400 degrees. Cut the cauliflower into florets, place on a baking dish and sprinkle with olive oil or coat with spray. Salt and toss to coat. Roast the cauliflower for 30 minutes. Remove the cauliflower from the oven, stir, sprinkle with cheese and roast for another 3-4 minutes until the cheese is melted. Serve.

CRUNCHY BAKED GREEN BEANS

1 Cup Panko or Bread Crumbs
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Powder
2 Large Eggs
1/4 Cup Flour
Green Beans, cut in half
Olive Oil Spray

Wash green beans and pat dry. Cut into half. Preheat oven to 400. Spray a baking sheet. Mix the first 3 ings. in a bowl. In another bowl wisk the eggs. Put the flour in another bowl. Dip the beans in the flour, then the egg and then the bread crumbs. Make sure they are coated good. Place on the sprayed pan and make sure they do not touch. Bake for 30 minutes or until golden brown. Do not let get dark brown or they will taste scorched. Serve with honey mustard sauce. If using cooked green beans cut time back to 15 minutes.
 

CREAMY BANANA SAMMIES

Will make 2 sammies.

4 Slices Whole Wheat Bread
1/4 Cup Cream Cheese
1 Banana


Cut the banana in half. Then cut each half into strips lengthwise. This makes them flat. Spread 2 teaspoons of cream cheese on on side of each piece of bread. Lay the banana slices on one piece of bread and then put the other piece of bread over the bananas. Cut into 4 squares. Serve.

STRAWBERRY AND BANANA CREPES

2 Eggs

1 Cup Flour
3/4 Cups Milk
1/2 Cup Water
1/2 Teaspoon Salt
2 Tablespoons Butter or Marg. melted
Butter or Marg. for sauteing
1/4 Cup Strawberry Preserves
1/4 Cup Cream Cheese
2 Bananas, sliced and cut in small rounds

Place the first 6 ingredients in a blender and puree. Ref. crepe bater for 1 hour or overnight so they will not tear. Grease a saute pan (6)in. across with butter, pour in 2 tablespoons of the batter and tilt the pan to spread the batter around into a 6 inch circle. Cook for 1 minute then flip and continue to cook for 30 seconds or until crepe turns light golden brown. Remove the crepe to a plate and make the rest of the crepes. In a bowl, combine the preserves and cream cheese until smooth. Spread some of the cream cheese mixture across the middle of a crepe and top with serveral slices of bananas. Fold over the edges to close. Do the rest of the crepes. Serve.

KALE KELBASA SOUP

1 Tablespoon Olive Oil
1 Onion, minced
1 Clove Garlic, minced
6 Potatoes, peeled and thinly sliced
2 Quarts Water
6oz. Kielbasa Sausage, thinly sliced
3 Teaspoons Veg. Bouillon Powder
Black Pepper to taste
1 Lb. Kale, washed and chopped

In a large pot put the olive oil in it and then stir in the garlic and onion. Cook for 4 minutes. Stir in the potatoes and let them cook for 3 mintues. Stir. Then pour in the water and bring to a boil. Add the bouillon and let cook for 20 minutes until the potatoes become mushy. In a skillet cook the sausages until  the fat is released and then drain off the fat. Mash the potatoes and add the sausage and pepper. Simmer for 5 minutes. Before ready to serve add the kale and let cook until it becomes jade green and tender. Serve hot.

CHICKEN, TUNA OR SALMON MELTS

1 Can Tuna or Salmon or Chopped Chicken Breasts, drained good
2 Tablespoons Ranch or Caesar Dressing
Cheddar or Mozzarella Cheese, shredded
1 Green Onion, chopped

Drain the tun or salmon and add the ranch or caesar dressing. Put on bread and then add the green onion and then put the shredded cheese on top of this and broil until the cheese is melted.

PEANUT BUTTER AND JELLY ROLL UPS

If your kids are like mine they don't like the crust on bread. When my daughter was in school someone told her it caused cancer and from then on she will not eat the crust on bread. lol.

1 Slice Whole Wheat or Regular Bread
1-2 Tablespoons Peanut Butter
1 Tablespoon or more Jelly

Take the crust off of the bread and flatten it with a glass or rolling pin. Put the peanut butter on the bread and then the jelly and roll up like a jelly roll cake. Can cut the ends off to make it look neat. You can also cut it into small pieces. This helpes keep the jelly off the clothes as it sometime runs out of the bread.

BUFFALO POTATO WEDGES

1/2 Cup Marg. or Butter, melted
1 Teaspoon Cider or White Vinegar
3 to 4 Teaspoons Red Pepper Sauce
1/2 Teaspoon Salt
4 Unpeeled Medium Potatoes about 11/4 lbs.
1 Cup Blue Cheese Dressing

Cut each potatoe lengthwise into 4 wedges. Pat dry. In a medium bowl mix the marg. vinegar, pepper sauce and salt. Dip the potato wedges into the marg. mixture. Keep any that is left. Cover and bake for 15 to 30 minutes, brushing with the leftover mixture. Serve with the dressing.

ITALIAN PASTA SALAD

1 (16)oz. Box Rotini Pasta
1 Can (8oz) Tomato Sauce
1 Cup Italian Dressing
1 Tablespoon Chopped Fresh or Dried Basil Leaves
1 Tablespoon Chopped Fresh or Dried Oregano Leaves
1 Cup Sliced Mushrooms (3)ozs.
5 Roma (plum) Tomatoes, coarsely chopped 11/2 Cups
1 Large Cucumber, Corasely chopped 11/2 Cups
1 Medium Red Onion, chopped
1 Can (2 1/2)ozs. Sliced Ripe Olives, drained

Cook and drain pasta as directed on package. Rinse with cold water, drain. Mix tomato sauce, dressing, basil and oregano in a large bowl. Add pasta and remaining ings. toss. Cover and ref. about 2 hours or until chilled.

O'BRIEN POTATO PACKS

4 Cups O'Brien Potatoes (16)oz.
1 Tablespoon Veg. Oil or Olive Oil
1/2 Teaspoon Seasoned Salt
1/4 Cup Shredded Cheddar Cheese (3)oz.

Spray a 13 x 9 inch piece of alum. foil with cooking spray/ Place potatoes on foil. Drizzle with oil and then sprinkle with seasoned salt. Wrap foil securely around the potatoes. Put in oven and bake for 15 minutes. Or until done. Open the pack and sprinkle the cheese over the potatoes. Cover loosely and then let this stand for 4 to  minutes or until cheese is melted.

LEMON-BLUEBERRY YOGURT CUPS

12 Foil Cupcake Liners
6 Vanilla Wafers, crumbled
2 Cups Wahed and Dried Fresh Blueberries
1 Small Box Lemon Sugar-free Jello

3/4 Cup Boiling Water
3/4 Cup Cold Water
8 oz. Vanilla Sugar-free Fat-free Yogurt

Put cupcake liners in cupcake tins. Divide vanilla wafer crumbs evenly in liners. Put the blueberries on the vanilla wafer crumbs. Dissolve gelatin in boiling water, then add the cold water. Stir good. Blend the yogurt into the gelatin mixture. Spoon the gelatin-yogurt mixture onto the berries. Refrigerate for 2 hours before serving.

TOASTY DOGS

10 Wieners

3 Tablespoons Melted Butter
1/2 Teaspoon Mustard
1 Teaspoon Catsup
10 Slices Bread
10 Slices of Cheese or can use cheese spread

Place a slice of cheese on the bread or spread each slice with the cheese spread. Place the wiener on top and then roll this up tight. Place on a sprayed baking sheet. Mix the butter, catsup and mustard together in a small bowl. Brush this over the top of the bread rolls. Bake on 400 for 15 minutes or until light brown. Watch as they will burn real easy. Can make this in smaller amounts. Just adjust the catsup mixture.

CLOTHES LINES ARE A NO NO

 After reading about how so many states now are not allowing people to put up a clothes, line what are people going to do to dry clothes with the electric going right on up and up. Granted if you live in a subdivision you would not want to see a lot of peoples underclothes all out on a line but what about if you have a lot of children and need to help reduce your bill. I am so glad here in the mountains it has not come to not being able to hang your clothes out on a line or even lay them across your porch. With everything going green you would think that it would be better to air dry your clothes. It always gives them the best of smell. I know we have to watch for ticks in our area or spiders that just have to crawl up the clothesline.
 I remember when people had to go to the creek to wash their clothes and lay them on rocks to dry. Now we do have all the convience of the modern day but still sometimes we like to cut back on our bills and hang out clothes. So glad to live in the mountains and not have everyone looking at what we do all the time.
 We can still at least get out if we don't have a grill and build a fire and roast our marshmallows or roast a big slab of good ole bacon. Nothing like it and if you have a good big sweet onion or cornbread to go with it. As good as a big steak dinner to me. But with bacon on the up you could about buy a steak for what you have to pay for a big slab of bacon. lol.

HOW TO STOP SAUSAGE FROM STICKING TO ROLL

Run cold water over the paper or plastic roll before you remove roll sausage from the package, or let it set in cold ice water for a while. The sausage will not stick to the paper or plastic.

JUICER HAMBURGERS

If you want a juicer hamburger take a egg and beat it stiff and then put in the hamburger meat and mix good before you fry them. Also if you put a hole in the middle of the hamburger before putting them in a skillet it will get done quicker in the middle and the hole disappears.

HOW TO KEEP BACON FROM STICKING TOGETHER

To keep bacon slices from sticking together, roll the pack into a tube and then put a rubber band around it before you ref. it. If you are going to freeze take each piece and  lay them flat and put on a large piece of wax paper and just keep folding it over until you use all of it up. Then roll in a tube and freeze. You can then just take out whatever amount of slices you may need. Dip it in water and it will not shrink so much.