STEFENS BAKED BEANS

2 Cans Pork N Beans,  use Van Camp's
8oz. Bacon, fried and chopped
1 Green Pepper, chopped
1 Medium Onion, chopped
1 Stalk Celery, chopped
3 Tablespoons Worcestershire Sauce
1/2 Cup Brown Sugar
3/4 Cup Ketchup
1 Teaspoon Mustard

In a medium skillet chop and fry the bacon. Take out and add the onion, celery and pepper. Fry until tender. Discard the bacon grease. Put the beans in a ovenproof sprayed pot. Next add the veg. mixture and stir good. Add the bacon and stir good. Bake for one hour on 350. Can add cut up winners to this before baking.

CRANBERRY MEATBALLS

1/2 Bag Italian Style Meatballs about 3 lbs. or around 60
12 Oz. Cocktail Sauce
1 Can Whole Cranberry Sauce
1 Cup Brown Sugar
1 Cup Water

Combine the ings. except the meatballs in a kettle and bring to a boil. Put the meatballs in a sprayed crock-pot. Pour the sauce over the meatballs and cook on high for 1 to 2 hours. If meatballs are frozen simmer longer. Serve using toothpicks or tongs to pick them up.

CHERRY CHEESE BALL

1 Box Cream Cheese, softened
1/4 Cup Powdered Sugar
1/4 Cup Sweetened Coconut
10 Maraschino Cherries, chopped
3/4 Cup Chopped Pecans
Apples or Choc. Graham Crackers

In a medium bowl combine the cream cheese and powdered sugar. Blend well. Stir in the chopped cherries and coconut. Shape into a ball and roll in chopped pecans. Put in plactic wrap and ref. until ready to use. Remove wrap and put on a platter and serve with apple slices or any fruit or choc. graham crackers.

COCONUT SYMPHONY BAR CANDIES

1/2 Pack Sweet Flaked Coconut
1 Extra Large Symphony Bar, regular choc. only

Spread coconut on a plate and microwave on hig, stirring every 30 or so seconds. Watch and do not let this burn. In a few minutes the coconut will start to toast and brown. Continue this until it is all golden brown. It will be sort of soft. Let sit awhile and it will become brittle. Or can toast it in a oven. Break apart the candy bar and place in a glass bowl. Microwave on low and stir frequently until it is completely melted. Pour the chocolate onto the coconut and stir to coat evenly. With a spoon drop balls of the mixture onto wax or parchment paper. Let set up. Can put in the ref. to set up more quickly.

CINNAMON HONEY BUTTR

2 Cups Honey
2 Sticks Butter, softened
1 Teaspoon Vanilla
1 Teaspoon Cinnamon
Mix all together good and serve. Keep ref.

PEANUT BUTTER COOKIES

1 Cup Butter, not marg.
1 Cup Peanut Butter
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 1/2 Cups Self-Rising Flour
1 Pack Reecee Peanut Butter Chips
Mix the butter, peanut butter and sugars. Add the eggs and mix. Thenstir in the flour, fold in 11/2 cups peanut butter chips. Drop by teaspoons onto cookie sheets. Take a fork and make a crisscross pattern on the cookie. Bake on 350 for 8 minutes or until golden brown. Cool on racks.

SOUR CREAM DOUBLE CHOC. BUNT CAKE

1 Box Devil's Chocolate Cake Mix
1 Small Box Instant Chocolate Pudding Mix
4 Large Eggs
1 Cup Sour Cream
1/2 Cup Warm Water
1/2 Cup Vegetable Oil
11/2 Cups Semi-Sweet Chocolate Chips


Mix all the ings. except the chocolate chips in a large bowl and blend well for 1 minute. Stir the mix off of the sides and mix for 3 more minutes. Then stir in the chocolate chips. Pour batter into a sprayed bunt pan. Bake on 350 for 45 to 50 minutes or until it pulls away from the sides. Cool for 20 minutes. Turn out on a cake plate and frost.
Chocolate Frosting:
1/2 Cup or 8 Tablespoons Butter, no marg.
4 Tablespoons Cocoa Powder
1/3 Cup Evaporated Milk
4 Cups Powdered Sugar

Melt the butter in a saucepan on low heat. Do not let scorch. Wisk in the cocoa and the milk. Bring mixture to a boil and stir constantly. Remove from heat and beat in the powdered sugar with a electric mixer until thick and creamy. Pour frosting over the warm cake. Let frosting run down sides but not all the way to the bottom.