Suewiya Mae Gillette Pickett



Note: The microwave recipes are for a 600 watt microwave oven.

If you are using a higher wattage microwave, reduce the cooking time proportionately.




Barbecups                                            1

Beef and Broccoli                                  2

Beef and Onion Sour Cream Casserole  3

Beef Pita Sandwiches                            4

Beef Upside-Down Pie                           5

Cheese and Beef Lasagna                     6

Cheesy Corned Beef "sandwich"            7

Chicken and Beef Tamales                    8

Goulash                                                9

Hamburger Stroganoff                           10

Lemon Lovers' Meatloaf                        11

Meatloaf                                               12

Mexican Chef's Salad                            13

Reuben (Corned Beef) Casserole           14

Spanish Rice with Beef                          15


Eggs and Cheese

Cheese Fondue Soufflé                         16

Deviled Eggs                                         17

Deviled Eggs with Curry                         18

Macaroni and Cheese                            19



Malabar Italian Fish                               20

Shrimp Creole                                       21

Spaghetti Marco Polo                            22

Tuna Casserole                                     23

Tuna Rarebit                                         24



Chicken Hawaiian                                  25

Cornish Hens                                        26

Crumb Coated Chicken                          27

Turkey Tetrazzini                                   28



Bacon and Onion Quiche                       29

Breakfast Pizza with Sausage                30

Ham loaf                                               31

Pork Roast Rio Grande                          32

Sausage and Acorn Squash                   33

Sausage, Cabbage and Sour Cream      34

Sausage soufflé                                    35



Candied Sweet Potatoes                        36

Cucumber Lime Jell-O Salad                  37

Frosted Cauliflower                                38

Potato Salad                                         39

Tomato Aspic Salad                              40

Yellow Squash with Pecans                    41

Zucchini Parmesan                                42



Apple Crumb Pie                                   43

Cherry and Cream Cheese Pie               44

French Silk Chocolate Pie                      45

Lemon Meringue Pie                             46

Mile-High Raspberry Pie                        47

Pecan Pie                                             48

Sour Cream Pie                                    49



Butterscotch Pudding                            50

Carrot Steamed Pudding                       51

Creamy Banana Pudding                       52



Apples and Red-Hots                             53

Carol's Cake                                         54

Fruit Salad Dressing                              55

Graham Date Roll                                 56

Molasses Ghost Cookies                       57

Pineapple Upside-Down Cake                58

Strawberry-Banana Jell-O Salad            59



Mocha Ice Cream Drink                         60

Rhubarb Punch                                     61

Russian Tea                                          62

Tropical Ice Cream Drink                       63

Witches' Brew Cocoa                             64



Artichoke and Parmesan Dip                  65

Cornbread and Stuffing                          66

Pralines                                                67

Two - Tone “Philly” Fudge                      68




1 Barbecups – quick


3/4 Ib ground beef                                                     2 Tbs brown sugar

1/2 cup barbeque sauce                                            8 oz can (12) refrigerated biscuits

1 Tbs instant minced onion                                        3/4 cup shredded cheddar cheese


Preheat oven to 400 F. In large skillet, brown beef; drain. Add barbeque sauce, onion, and brown sugar. Separate biscuit dough into 12 biscuits. Place one in each of 12 ungreased muffin cups, pressing dough up sides to edge of cup. Spoon meat into cups. Sprinkle each with cheese. Bake at 400 F for 10 - 12 min until golden brown. Makes 12 barbecups.



2 Beef and Broccoli


20 oz fresh or frozen broccoli                                     8 oz can bean sprouts, drained

1 Ib round steak                                                        4 oz can sliced mushrooms, drained

1 tsp cornstarch                                                        1 1/2 tsp salt

1/4 tsp sugar                                                             3/4 tsp sugar

1/4 tsp ground ginger                                                2 Tbs water

1 Tbs soy sauce                                                        1 tsp cornstarch

1 1/2 tsp water                                                          1 Tbs water

1 clove garlic, crushed                                               Hot cooked white rice, 4 servings

5 Tbs vegetable oil


Cut broccoli flowerets and stems into 1 1/2 inch lengths, about 1/2 inch wide; set aside. If using fresh broccoli, discard large stems. Cut steak across grain into 1 by 2 inch thin slices. In a small bowl combine 1 tsp cornstarch, 1/4 tsp sugar, ginger, soy sauce, 1 1/2 tsp water and garlic; blend well. Stir in beef and set aside. Preheat a large skillet about 2 min; pour in 2 Tbs oil. Add beef; cook until meat loses its red color. Return to bowl. Heat remaining 3 Tbs oil in skillet. Stir in broccoli, bean sprouts and mushrooms; cook until limp. Add salt, remaining 3/4 tsp sugar and 2 Tbs water; mix well. Cook, stirring occasionally,

until the vegetables are cooked. Add meat; cook and stir until heated through. Blend together remaining 1 tsp cornstarch and 1 Tbs water. Add to skillet. Cook, stirring, until slightly thickened. Serve with rice. Serves 4.


3 Beef and Onion Sour Cream Casserole


7 oz spaghetti                                                           1/8 tsp pepper

1 Ib ground beef                                                        1 pkg (13/8 oz) onion soup mix

2 Tbs margarine                                                        2 cups water

1/4 cup flour                                                              1 Tbs flour

2/3 cup nonfat dry milk                                              1 cup sour cream

1/2 tsp salt                                                                Buttered bread crumbs


Cook spaghetti according to pkg. In skillet, brown beef in margarine, stirring occasionally. Remove from heat. Add 1/4 cup flour, nonfat dry milk, salt, pepper and half of the soup mix. Stir to blend; gradually stir in water. Return to heat and cook, stirring constantly, until thickened. Combine remaining soup mix with 1 Tbs flour, then blend with sour cream; fold into cooked spaghetti. Turn spaghetti into greased 2 qt casserole, pushing up sides, leaving a well in the center. Pour meat mixture in center. Sprinkle buttered crumbs over top. Bake at 350 F for 25 min. Serves 6.



4 Beef Pita Sandwiches – quick


1 Ib round steak                                                        1/8 tsp garlic powder

2 Tbs cooking oil                                                       3/4 cup Miracle Whip

1/2 cup onion, chopped                                             2 Tbs prepared mustard

2 tsp dry parsley                                                       1/4 cup milk

1/2 tsp salt                                                                3 rounds pita (Syrian-type) bread

1/8 tsp pepper


Cut steak across grain into 1 x 1/2 x 1/4 bite-sized slices and brown in oil. Add onion, parsley, salt, pepper and garlic; simmer until onions are tender. Meanwhile, make the sauce by combining in a saucepan, Miracle Whip, mustard and milk; stir slowly over low heat, until warm. Cut bread in half; open, spread with Miracle Whip, fill with meat mixture and spoon in sauce. Serves 6.


5 Beef Upside - Down Pie


1 1/2 cups flour                                               5 Tbs vegetable oil

3 tsp baking powder                                                  3/4 cup milk

1 tsp salt                                                         1/4 cup chopped onion

1 tsp paprika                                                   10 oz can of condensed tomato soup

1 tsp celery salt                                               1/2 Ib ground beef

1/4 tsp pepper


Heat oven to 475 F. Sift together flour, baking powder, 1/2 tsp salt, paprika, celery salt, and pepper; add 3 Tbs oil and milk and mix well. In a 2 qt stove-to-oven container, cook onion in remaining 2 Tbs oil until soft. Add concentrated soup, 1/2 tsp salt, and meat; bring to a boil. Spread flour mixture on top of the meat mixture and bake in oven at 475 F for about 20 min. Serves 6-8.



6 Cheese and Beef Lasagna, microwave


32 oz jar spaghetti sauce                                 1 Ib lean ground beef

1 tsp oregano leaves                                       3 cups shredded cheddar cheese

1 tsp basil leaves                                             8 oz ricotta cheese, or cottage cheese

1 large garlic clove, minced                              8 oz mozzarella cheese, thin sliced

1/2 cup water                                                  Grated Parmesan cheese

8 oz lasagna noodles


Stir oregano, basil, and garlic into jar of spaghetti sauce. Pour about 1/3 of the sauce evenly over the bottom of a 9" x 13" baking dish. Stir 1 /2 cup water into the remaining sauce and set aside. Arrange a portion of the noodles in a single layer in the dish. Evenly crumble the uncooked beef on top. Sprinkle beef with half of the cheddar cheese, then more of the diluted sauce, spreading evenly. Add another layer of noodles and then the remaining cheddar cheese. Distribute the ricotta over all, then add more diluted sauce.

Add a third layer of noodles, cover with the remaining diluted sauce making sure the noodles are all covered. Cover dish with plastic film (leaving one corner open) and cook at half power for 10 min, turn dish, cook another 10 min, then let stand for 5 min. Turn dish again and cook at full power for 14 min, turning the dish several times. Uncover lasagna and arrange mozzarella cheese on top. Sprinkle generously with Parmesan and cook, covered, at full power for 2 min or until cheese is melted. Remove from microwave and let

stand, covered, for 10-15 min. Serves 6-8.


7 Cheesy Corned Beef, "sandwich" - quick


8 oz can Pillsbury crescent dinner rolls             Topping:

2 tsp prepared mustard                                   1/3 cup crushed potato chips

6 oz pkg of thin-sliced corn beef                       1/2 tsp parsley flakes

4 slices (about 3" x 3") of Swiss cheese            1/2 tsp poppy seed

1 Tbs margarine, melted


Heat oven to 375 F. Separate crescent dough into 4 rectangles. On ungreased cookie sheet, place 2 of the rectangles in a square and press the edges and perforations together to form one continuous square sheet of dough. Spread with mustard. Top with corned beef, then cheese slices. Place the remaining 2 rectangles of dough over cheese. Stretch dough to cover and press edges and perforations to seal. Brush dough with melted margarine. Combine topping ingredients. Sprinkle over dough. Bake at 375 F for 18 to 22 min or until golden brown and crust is no longer doughy. Cool slightly; cut squares or strips. Makes 4-5 servings. To reheat, wrap in foil; heat at 350 F for 20-25 min.



8 Chicken and Beef Tamales, Martha Gillette (1858- 1948)

Original version: Would serve 8-10.

Cut up fat hen, cover with water about an inch above the meat. Season with salt and red pepper. Cook until it will leave the bone. Then take it up and shred it from the bones. Save the broth. Wet some yellow corn meal, stir it in the broth and cook for about 30 minutes as mush. Season to taste. Stir in tomato ketchup. Boil round steak covered with water, salt and red pepper to taste. When done take and grind. Take 2 teaspoons Geber hart’s Eagle chili powder and enough corn starch to make a batter. Stir in meat broth till thick as cream gravy. Then stir into ground beef and cook a few minutes. Put a layer of mush on plate, then meat and chicken.


Updated version (Suewiya): Serves 4.

1/2 Ib of boneless chicken meat                       2/3 cup yellow corn meal

1 5 oz can chili con carne, without beans          1 cup cold water

3 tsp chicken bouillon                                      2 Tbs ketchup

2 cups boiling water                                         Black olives, sliced (optional)


Heat chicken meat and canned chili separately. Boil 2 cups of water and dissolve chicken bouillon. Mix 2/3 cup yellow corn meal with 1 cup of cold water. Add corn meal mixture slowly to the hot broth stirring constantly. Cook over low heat for 5 min, stirring frequently then add ketchup. Spread 1/4 of the corn meal mush on each plate, cover with chili, then chicken, and salt and pepper to taste. Add sliced black olives if desired.


9 Goulash, Jo Egenberger (Marin County, CA)


Filling: uncooked, mix together:

27 oz can chopped spinach, drain, save liquid             2 1/2 Tbs parsley flakes

1/2 cup bread crumbs                                                1 clove garlic, chopped

1/2 cup grated sharp cheddar cheese                         4 eggs, well beaten

1 tsp sage



1 Ib elbow macaroni cooked in spinach juice plus water, as needed, and salted to taste.



1 Ib ground beef                                              2 small onions, chopped

2 cloves garlic, chopped


Brown beef with onions and garlic, then add :

8 oz can tomato sauce                                    6 oz can tomato paste

1 1/2 cup water                                               4 oz can mushrooms, sliced, drained

2 tsp salt                                                         1 tsp pepper

1/2 tsp Italian herbs


Fill greased 4 qt casserole with alternate layers of pasta, filling, and sauce and cover with additional grated cheese. Bake at 350 F for 30 min.



10 Hamburger Stroganoff - quick


1/2 cup minced onion                            1/4 tsp pepper

1 clove garlic, minced                            8 oz can sliced mushrooms, drained

1/4 cup margarine                                 10 oz can cream of chicken soup, undiluted

1 Ib ground beef                                    1 cup sour cream

2 Tbs flour                                            2 tsp dried parsley

2 tsp salt


Sauté onion and garlic in margarine over medium heat. Stir in meat and brown. Stir in flour, salt, pepper, and mushrooms. Cook 5 min. Stir in undiluted soup. Simmer uncovered 10 min. Stir in sour cream and parsley. Heat through. Serves 4-6 when served over white rice.


11 Lemon Lovers' Meatloaf, microwave


3/4 cup ketchup                                              3/4 tsp dry mustard

1/4 cup brown sugar, packed                           1/4 tsp allspice

Dash of ground cloves


Mix all sauce ingredients in a small bowl and set aside.



1 ½ lb ground beef                                          1/3 cup lemon juice

3 slices day-old bread, cubed                           1/4 cup chopped onion

1 egg, slightly beaten                                       2 tsp seasoned salt


In a large bowl, mix together beef, bread, egg, lemon juice, onion, and salt. Mold into a rounded flat loaf in a 9-inch pie plate. Spread half of the sauce over the loaf. Insert temperature probe so tip is in the center of the loaf. Cover tightly with plastic wrap, arranging loosely around probe to vent. Attach cable end to receptacle. Microwave on high and set temperature to 170 F, usually 15-20 min. On models without a temperature probe, use minimum microwave time and check for doneness. When done, remove loaf and let stand 5 min to firm before serving. Remove plastic wrap and spread remaining half of the

sauce over the loaf before serving. Serves 6.



12 Meatloaf, Wenona Gillette and Suewiya (seasonings)


2 Ibs ground beef                                            6 dashes ground sage

1 small onion, chopped                                    6 drops Worcestshire sauce

1 cup crushed Ritz crackers ( 1 stack)              6 dashes parsley flakes

2 eggs                                                            6 drops Tabasco sauce

1/2 tsp salt                                                      6 dashes garlic salt

1/4 tsp pepper                                                 6 dashes rosemary leaves

6 dashes celery salt                                         6 dashes basil leaves

6 dashes chili powder                                      6 dashes ground oregano

6 dashes ground thyme                                   Milk



Preheat oven to 400 F. Mix all the ingredients in a large bowl. Add just enough milk to allow the mixture to be shaped into a loaf. Place the loaf in a roaster, uncovered, and bake at 400 F for 30 min to brown, then cover and bake at 350 F for about 2 hrs, or until done.


13 Mexican Chef's Salad, Wenona Gillette (1913-2002) - quick


1 onion                                                           1 large avocado

4 tomatoes                                                     1 Ib ground beef

1 head of lettuce                                             15 oz can kidney beans, drained

4 oz grated cheese                                          1/4 tsp of salt

8 oz French or Italian dressing                         8 oz corn chips

hot sauce


Chop onion, tomatoes, lettuce. Toss with grated cheese, salad dressing and hot sauce to taste. Slice and add avocado. Brown ground beef, add drained kidney beans and salt. Simmer 10 min and mix into cold salad. Crunch and add corn chips to servings as desired just before eating to keep chips from getting soggy.



14 Reuben (Corned Beef) Casserole, microwave - quick


Layer the following ingredients in a 2 1/2 qt casserole:

          10 oz jar sauerkraut                              2 cups grated Swiss cheese

          10 oz can corned beef, crumbled

Top with this mixture:

          1/2 cup mayonnaise                              1/4 cup Thousand Island dressing

          1 tsp prepared mustard


Add a layer of tomato slices. Then top with buttered bread crumbs. Microwave uncovered on medium for 15 min.



15 Spanish Rice with Beef, Grace Wendt (1884-1979)


1 Ib of hamburger                                                     1 dash garlic salt

1/2 chopped small onion                                            2 Tbs diced green pepper

10 oz can undiluted tomato soup                                3 drops Tabasco sauce

1 cup of uncooked rice                                              2 dashes chili powder


Brown hamburger with chopped onion, salt and pepper to taste. When meat is browned, pour off excess fat, add undiluted tomato soup, uncooked rice, 2 cups water, garlic salt, green pepper, Tabasco sauce, and chili powder. Simmer for an hour, with occasional stirring. If it gets dry, add ketchup and water. Serves 6.

Main Dishes - Eggs and Cheese


16 Cheese Fondue soufflé, Wenona Gillette


3 eggs, separated                                                     1 cup bread crumbs

1 1/2 cup milk                                                           1 Tbs margarine, heaping

1/4 Ib grated sharp cheddar cheese                           1 tsp salt

1 tsp prepared mustard                                             1 dash paprika


Beat yolks well; beat whites until stiff. Mix all ingredients except egg whites. Cut and fold in egg whites. Pour into a greased 1 1/2 qt baking dish. Bake at 350 F for 60 min. Serves 4.



17 Deviled Eggs, Wenona Gillette - quick


Hard boil eggs, cut in half lengthwise, remove yolks. Mash yolks, add a few drops of vinegar, a bit of mustard, salt, pepper, and enough Miracle Whip (or mayonnaise) for correct consistency. Place yolk mixture into each egg white half, sprinkle top with paprika.



18 Deviled Eggs with Curry, Cara Schaer (AAUW)


Hard boil 8 eggs                                              2 Tbs flour*

1/3 cup mayonnaise                                        10 oz can cream of shrimp soup *

1/2 tsp paprika                                                1 soup can of milk*

1/2 tsp curry powder                                        2 oz grated sharp cheddar cheese

1/4 tsp dry mustard                                         1 cup soft bread crumbs

2 Tbs margarine *                                           1 Tbs melted margarine


* If shrimp soup is not available, cook 4 Tbs flour and 4 Tbs margarine until browned. Add 1/4 tsp salt, dash pepper, paprika, nutmeg, and onion powder. Add 1 2/3 cup milk and 1 Tbs sherry; cook until thick, add 4 1/2 oz can of drained shrimp.


Mix spices and mayonnaise to make 16 deviled eggs. Cook margarine and flour until brown (roux); add soup and milk, cook until thick, stir in cheese. Arrange eggs in a baking dish, pour sauce over eggs, top with buttered bread crumbs. Bake at 350 F 15-20 min or until hot, or microwave 4.5 min at level 7 (3/4 power).


Main Dishes - Eggs and Cheese


19 Macaroni and Cheese, Suewiya - quick


Use 2 to 21/2 qt greased casserole

6 oz elbow macaroni

8 oz sharp cheddar cheese, sliced or grated


Cook macaroni according to package. Layer macaroni, cheese, then pats of margarine, and sprinkle with salt and pepper. Repeat layers 2-3 times. Pour 1/4 to 1/2 cup of milk over all. Bake uncovered at 350 F for 30 min. or until bubbly, or microwave 3 min at ¾ power.

Main Dishes - Fish


20 Malabar Italian Fish – quick


1 1/4 Ib white fish fillets                                   1/2 cup Progresso Italian bread crumbs

1/4 cup Italian salad dressing                           1 Tbs vegetable oil


Partially thaw fillets; cut into serving-size portions. Dip fish in dressing and roll in bread crumbs. Place fish in a single layer in a well-greased, shallow baking dish (13x9 inches}. Drizzle oil over fish. Bake at 500 F 10-15 min or until fish flake easily when tested with a fork.



21 Shrimp Creole, Joycelyn Spears (U of Texas)


Cooking oil                                                      8 oz can tomato sauce

1 Tbs flour                                                      1 Ib can whole tomatoes, mashed

1 onion, chopped                                             1-3 cups water

1 green pepper, chopped                                 1 Ib shrimp, raw, shelled

2 stalks celery, chopped                                  Seasonings as desired


Pour a little cooking oil in the bottom of a pot - enough to cover the bottom - let oil get hot and add flour; stir constantly, and cook until flour is deep brown (roux). Add onion, green pepper, and celery. Simmer on low for 15 min. Add tomato sauce and tomatoes mashed up with a fork. Simmer for 5-10 min. Add water as needed. Stir in raw shrimp. Add salt, pepper, Tabasco sauce, chili powder, parsley, Worcestershire sauce, thyme, and oregano as desired. Serve over rice. Serves 4.



22 Spagetti Marco Polo, Julia Child for kids - quick


Chop some pecans, black olives, pimiento, green onions, parsley and Swiss cheese.

7 oz can tuna in oil                                                    2 Tbs margarine

4 servings spaghetti


Cook spaghetti according to instructions on box; drain, and pour into a large bowl. Add margarine, season with salt and pepper to taste; stir. Add chopped items and tuna; toss and mix well, then serve.                 


23 Tuna Casserole, with microwave option - quick


10 oz can cream of mushroom soup                          1/2 tsp salt

1/2 cup milk for oven                                                 7 oz can of tuna fish

1/4 cup milk for microwave                                        3/4 cup crushed potato chips


Grease 1 1/2 qt baking dish. Blend soup, milk, and salt. Place broken up tuna evenly in the bottom of the dish. Pour blended soup mixture over the tuna. Scatter crushed potato chips over the top. Bake at 375 F for 25 min. Alternatively, microwave on 80% power for 8 min.



24 Tuna Rarebit - quick


10 oz can of condensed cream of mushroom soup, undiluted

7 oz can of chunk-style tuna

8 oz shredded sharp cheese                            1/4 tsp dry mustard

1/2 cup milk                                                    1/4 tsp Worcestershire sauce

1/4 tsp oregano                                               Ritz crackers


Combine all ingredients, except crackers in a 2 qt saucepan; heat, stirring frequently, until cheese melts. Place a serving of crackers on a plate and cover with cheese mixture. Makes 4 servings.

Main Dishes – Fowl


25 Chicken Hawaiian


2 whole chicken legs                                        1 cup sugar

2 whole chicken breasts                                   2 Tbs cornstarch

1/2 cup flour                                                    3/4 cup cider vinegar

1/3 cup vegetable oil                                        1 Tbs soy sauce

1 tsp salt                                                         1/4 tsp ginger

1/4 tsp pepper                                                 1 tsp chicken bouillon

20 oz can pineapple chunks                             1 green pepper cut in bite-size pieces


Wash chicken; pat dry with paper towls. Coat chicken with flour. Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to a shallow roasting dish, arrange pieces skin side up. Sprinkle with salt and pepper. Preheat oven to 350 F. Make sauce: drain pineapple, pouring syrup into 2-cup measure; add water to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon; bring to boiling, stirring constantly. Boil 2 minutes,

pour over chicken. Bake, uncovered, at 350 F for 30 min. Add pineapple and green pepper; bake 30 min longer, or until chicken is tender. Serve with fluffy white rice. Serves 4.


26 Cornish Hens, microwave, Suewiya – quick


2 Cornish hens, thawed                                   Salt

Kitchen Bouquet browning sauce                      Stove Top “chicken” stuffing mix


Sprinkle body cavities with salt and place giblets inside. Place breast sides down in 8" square glass dish. Brush with browning sauce diluted 1 to 2 with water. Cover with waxed paper. Microwave on high for 3-4 min per pound. Uncover and place the hens on their backs. Microwave on high for 3-4 min per pound or until the legs move freely and juices run clear when an inner thigh is pierced. Serves 4 with Stove Top stuffing prepared as directed.


27 Crumb Coated Chicken, microwave


1 chicken, cut up                                                                 salt

1/3 cup margarine, melted                                                   paprika

Ritz cracker crumbs


Dip chicken in margarine. Coat with cracker crumbs. Arrange in a 9" x 13" glass dish with skin side up and meaty pieces to the outside edges. Cover with waxed paper. Microwave on full power 7 min per pound. Let stand 5 min before serving.

28 Turkey Tetrazzini


12 oz medium egg noodles                              2 Tbs chopped pimiento

3 Tbs margarine                                              1/4 cup sherry

3 Tbs flour                                                      3/4 cup grated Parmesan

3 tsp chicken bouillon                                      8 oz can of sliced mushrooms, drained

3 cups water                                                   4 cups cut, leftover roast turkey

3/4 cup light cream (half & half)


Cook noodles according to package and drain. In a 3 qt saucepan, melt the margarine and stir in the flour. Remove from heat. Add bouillon, and gradually stir in the 3 cups of hot water keeping mixture smooth, stir in light cream. Cook at moderately low heat, stirring constantly, until thickened. Remove from heat and stir in pimiento, sherry, and 1/2 cup Parmesan. Mix in mushrooms, turkey, salt and pepper to taste. Arrange noodles and turkey mixture in layers in a buttered 4 qt casserole, having sauce as last layer. Sprinkle with the remaining 1/4 cup Parmesan. Can be covered and refrigerated overnight. Bake,

covered, at 350 F for 1 to 1 1/2 hrs until bubbly-hot. Serves 8.

Main Dishes - Pork


29 Bacon and Onion Quiche, microwave - quick


9" pie crust                                                               1/2 cup whipping cream or milk

4 oz shredded Swiss cheese                                      3 drops Tabasco sauce

4 slices bacon cooked crisp                                       3 oz can French fried onions

3 eggs                                                                      1 Tbs chives, optional


Place uncooked pie crust in a 9" glass pie plate. With fingers, press firmly into pie plate. Prick pastry many times. Microwave on high 3.5 min, rotating plate after 2 min. Sprinkle cheese over bottom of pie crust. Cover with crumbled bacon. With a fork, beat together eggs, cream, and Tabasco sauce. Pour over bacon. Use a sharp knife to cut onions into small pieces in the can, then pour over egg mixture and press down lightly. Sprinkle chives over top, if desired. Microwave on medium for 10-12 min, rotating pie 1/2 turn every 6 min. Let stand 5 min to firm slightly before serving. Serves 4-6.


30 Breakfast Pizza with Sausage


1 Ib bulk pork sausage                                              1/4 cup milk

1 pkg of 8 crescent rolls, refrigerated                         1/2 tsp salt

1 cup hash brown potatoes, thawed                           1/8 tsp pepper

1 cup shredded sharp cheddar cheese                       2 Tbs grated Parmesan cheese

5 medium or 4 large eggs


The evening before, cook sausage until brown; drain; store in refrigerator. In morning, preheat oven to 375 F. Separate crescent dough into 8 triangles. Place in an ungreased 12 inch pizza pan, with points toward the center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese. In a bowl, beat together eggs, milk, salt, and pepper. Pour into crust. Sprinkle Parmesan over all. Bake at 375 F for 25-30 min. Serves 6-8.



31 Ham loaf, Margaret Yaw (AAUW)


3 Ibs ham loaf or ( 1 1/2 Ib ground smoked ham + 1 1/2 Ib ground lean pork)

1 cup oatmeal, bread, or cracker crumbs          2 dashes pepper

1 cup milk                                                       1/2 cup brown sugar, packed

2 eggs                                                            2 Tbs prepared mustard


Mix first five ingredients together and shape into a loaf or spread into an 8" x 8" baking dish. Mix brown sugar with mustard until smooth, and spread over the ham loaf. Cook in a 325 F oven for 1 hour or until done.


32 Pork Roast Rio Grande


4-5 Ib boneless pork loin roast                                   1/2 cup ketchup

1 tsp salt                                                                   1 Tbs vinegar

1/2 tsp garlic salt                                                       1/2 tsp chili powder

1/2 tsp chili powder                                                    1 cup crushed corn chips, Fritos

1/2 cup apple jelly


Heat oven to 325 F. Place pork, fat side up, on rack in shallow roasting pan. Combine salt, garlic salt, and 1/2 tsp chili powder; rub into roast. Roast at 325 F for 2- 2 1/2 hours or until meat thermometer reads 165 F. In a small sauce pan, combine jelly, ketchup, vinegar, and the remaining chili powder. Bring to boiling; reduce heat and simmer, uncovered, for 2 min. Brush roast with glaze; sprinkle top with corn chips. Continue roasting 10-15 min or until meat thermometer reads 170 F. Remove roast from oven. Let stand 10 min. measure pan drippings, including any corn chips. Add water to make 1 cup. Heat to boiling and serve with meat. Serve with salad below.


Bean and avocado salad:

1/4 cup vegetable oil                                                  2 Tbs vinegar

2 Tbs lemon juice                                                      1 Tbs sugar

1/2 tsp chili powder                                                    1/4 tsp salt

dash garlic salt                                                          dash pepper


Combine the above ingredients and pour over:

15 oz can garbanzo beans, drained                            8 oz can kidney beans, drained

2 Tbs sliced green onion


Chill thoroughly, stirring occasionally. At serving time, add 2 cut up avocados.  Serves 4.



33 Sausage and Acorn Squash


1 medium sized acorn squash (4 servings)                           2 Tbs honey

2 Tbs margarine                                                                  12 link sausage


Wash, halve and remove seeds. Bake, cut sides down for 35 min at 350 F. Turn cupped side up, add at least 1 Tbs margarine and 1 Tbs honey to each half. Add 3-6 browned sausage links to each half to season squash. Bake for an additional 25 min. If to be eaten on two different days, save 6 sausage links to cook fresh on the second day.


34 Sausage, Cabbage and Sour Cream


1 medium (2 1/2 Ib) head cabbage                                       1 1/2 tsp flour

1/2 cup chicken or beef bouillon broth                                   1/8 tsp pepper

1 slice of onion, chopped                                                     1/8 tsp nutmeg

1/2 tsp margarine                                                                1 tsp sugar

1 1/2 tsp salt                                                                       3 link sausages per serving

1/2 cup sour cream



Remove the coarse outer leaves from cabbage, chop the cabbage coarsely and place in a 3 qt saucepan. Add meat broth, onion, margarine, and salt. Cover and cook cabbage until tender. Add sour cream, flour, pepper, nutmeg, sugar, and blend well. Heat and serve with browned link sausage. Serves 6.



35 Sausage soufflé, Mary Walter (AAUW)


6 slices bread                                                            1 tsp salt

1 Ib link or bulk sausage                                            1/2 tsp dry mustard

1 cup grated sharp cheddar cheese                           2 cups milk

4 eggs



Heat oven to 350 F. Cut bread into cubes. Brown sausage and cut into 1/2 inch pieces. Layer 1/3 of the bread cubes in a greased 2 1/2 qt casserole, cover with a layer of 1/3 of cheese, a layer of 1/2 of the sausage; then, bread, cheese, sausage, bread, cheese. Mix remaining ingredients; beat until smooth. Pour over casserole; refrigerate 4-12 hrs. Bake in 350 F oven 45-60 minutes. Serves 6.





36 Candied Sweet Potatoes



6 medium sweet potatoes                                          1/2 cup brown sugar, packed

1 cup dark corn syrup                                                2 Tbs margarine


Boil sweet potatoes until tender, peel, and slice lengthwise. Mix syrup, brown sugar and margarine in a saucepan. Boil, reduce heat, and simmer 5 min. Pour half into a large, shallow baking dish. Add potatoes, cut side down, pour on remaining syrup. Bake at 350 F, basting often, for 20 min. Serves 12.



37 Cucumber Lime Jello Salad


3 oz pkg lime gelatin                                                  1 Tbs vinegar

1 1/4 cups boiling water                                             1/2 tsp salt

1 cup grated cucumber                                              Few drops of Tabasco sauce

1 tsp grated onion


Dissolve gelatin in boiling water. Add remaining ingredients. Pour into a 3 cup or 1 qt mold. Chill until firm. Stir once or twice while chilling to set evenly. Serves 4-5.



38 Frosted Cauliflower, microwave - quick


1 medium head cauliflower                               2 dashes horse radish

2/3 cup Miracle Whip                                       1 cup shredded sharp cheddar cheese

1/2 tsp onion salt                                             paprika

2 Tbs prepared mustard


Wash and cut cauliflower into bite sized pieces; place in a casserole. Cover with waxed paper and microwave on full power for 6 minutes per pound. Combine Miracle Whip, onion salt, mustard, and horse radish; spread mixture over cauliflower. Sprinkle with cheese and paprika. Microwave, uncovered, on full power for 1 min to heat topping and to melt cheese.

39 Potato Salad, "sweet" version, Wenona Gillette


2 medium potatoes                                          1/4 cup chopped onion

4 eggs                                                            1/4-1/2 cup sweet pickles, chopped

2 Tbs vinegar                                                  Miracle Whip


Boil potatoes and eggs in water plus vinegar until potatoes are tender. Cool and remove potato skins and egg shells. Dice both into a bowl. Add chopped onion, and pickles to taste. Add enough Miracle Whip so that the salad sticks together. Add salt, pepper, and pickle juice to taste. Garnish with paprika and refrigerate to store.



40 Tomato Aspic Salad, Wenona Gillette


3 oz pkg of strawberry jello                                                            2 cups tomato juice


Stir jello into 1 cup of hot tomato juice until dissolved. Add 1 cup cold tomato juice and stir until well mixed. Chill until firm. Serves 4-6.



41 Yellow Squash with Pecans, microwave


2 Tbs margarine                                                        1/4 cup cracker crumbs (6 Ritz)

1/4 cup chopped pecans


In a 1 qt casserole, place margarine, microwave on high for 1/2 to 1 min until melted. Add crumbs and pecans. Microwave on high for 2 min, stirring after 1 min. Pour onto waxed paper and set aside.


Squash: 1/4 cup water, 1/2 tsp salt, 1 Ib yellow squash, sliced


In same casserole, place water, salt and squash. Cover and microwave on high 8-10 min, stirring after 4 min, until tender, then drain.



1/4 cup mayonnaise, or Miracle Whip               1 egg, beaten

1/2 cup shredded cheddar cheese                    2 Tbs margarine, melted

1 1/2 tsp sugar                                                1/4 to 1/2 tsp instant minced onion


Mix together mayonnaise, egg, cheese, margarine, sugar and onion. Pour over squash, mix well. Microwave on medium for 4 min. Stir, then add crumb topping. Microwave on medium 2 to 4 min or until center is set. Let stand 5 min before serving. Serves 4.


42 Zucchini Parmesan - quick


water to cover bottom of pan                                               1 tsp salt

1 small onion, sliced                                                            4 cups thinly sliced zucchini

2 Tbs margarine                                                                  3 Tbs grated Parmesan


Put water in a saucepan, add onion, margarine, and salt. Add zucchini, cover and cook until done with infrequent stirring. Sprinkle with cheese and serve. Serves 6-8.




43 Apple Crumb Pie

5 3/4 to 6 cups tart apples                                                   1/2 cup sugar

1/2 cup sugar                                                                      3/4 cup flour

1 tsp cinnamon                                                                   1/3 cup margarine


Heat oven to 400 F. Prepare a 9" pie crust. Pare apples, cut in eighths and arrange in pie crust. Mix 1/2 cup sugar with cinnamon; sprinkle over apples. Sift 1/2 cup sugar with flour; cut in margarine until crumbly; sprinkle over apples. Bake at 400 F for 40-50 min.



44 Cherry and Cream Cheese Pie


9" unbaked pie crust                                                            1/2 cup sugar

21 oz can cherry pie filling                                                    2 eggs

12 oz soft cream cheese                                                     1/2 tsp vanilla


Heat oven to 425 F. Spread half of pie filling evenly into crust. Bake for 15 min, or just until crust is golden. Remove from oven. Reduce oven temperature to 350 F. In a small bowl, beat cheese with sugar, eggs, and vanilla until smooth. Pour over hot cherry pie filling; bake 30-35 min. Cool completely on wire rack. Spread remaining pie filling on top. Serves 8.



45 French Silk Chocolate Pie, Rice Univ. (uncooked eggs)


1 cooked 9-inch pie crust                                           2 tsp vanilla

1/2 Ib margarine                                                        4 eggs

11/2 cups sugar                                                        1/4to 1/2 cup of chopped pecans

2 squares of unsweetened baking chocolate               2 cups of heavy cream, whipped


Cream margarine until fluffy, add sugar, melted chocolate and vanilla, and continue to beat until mixture is light and creamy. Add eggs, one at a time, beating 3 min after each addition. Mix chopped nuts into mixture and pour into cool 9 inch pie crust. Top with sweetened, whipped cream and sprinkle with chopped nuts if desired. Chill at least 3 hrs before serving.

46 Lemon Meringue Pie, microwave

Filling: mix in 1 1/2 qt bowl

11/3 cups sugar                                                        3 Tbs margarine

1/3 cup cornstarch                                                    1/3 cup lemon juice

1 1/2 cup boiling water                                               1 Tbs lemon rind

3 slightly beaten egg yolks


Microwave a 9" pie crust on high for 6- 7 min, turning at least once. To get more juice out of the lemon, poke it several times with a fork through the rind and microwave on high for 30 sec. Blend sugar and cornstarch. Slowly stir in boiling water, blending until smooth. Microwave on high 2 min; stir; microwave 2 1/2 mins more or until mixture is thick and transparent. Add a little of this hot mixture to egg yolks, blending until smooth, then add this to the rest of the cornstarch mixture and blend thoroughly. Return to microwave for 45 sec. Stir and blend in margarine until melted; add lemon juice and rind and mix until smooth. Pour into pie crust.


Meringue: 3 egg whites, 1/2 tsp cream of tartar, 6 Tbs sugar


Avoid oil when making or spreading meringue. Beat room-temperature whites until foamy. Add cream of tartar; slowly add sugar, beating until very stiff, but not dry. Pile meringue (GENTLY!) on filling; microwave on medium 3 to 4 min turning 1/3 turn every 1 min. Easy to overcook.



47 Mile-High Raspberry Pie (uncooked egg whites)


3/4 cup sugar                                                            1 Tbs lemon juice

2 egg whites                                                             Pinch of salt

2 cups fresh or frozen raspberries                              1 cup whipping cream, whipped

1 tsp vanilla                                                               9" pie crust or crumb crust below


Combine sugar, egg whites, raspberries (partially thawed) , vanilla, lemon juice and salt in a large mixer bowl. Beat at high speed 15 min, until thick. Fold in whipped cream and pile mixture in pie crust. Freeze several hours. After frozen, store in a covered pie saver to prevent drying out. Serves 6-8.


Crumb crust:

1 cup flour                                                                1/4 cup brown sugar

1/2 cup margarine                                                     1/2 cup chopped nuts


Mix crust ingredients; spread on a cookie sheet. Toast at 375 F for 10 min, stirring occasionally. Press into pie pan, add filling.

48 Pecan Pie

1/2 cup sugar                                                                      1/4 tsp salt

1/4 cup margarine                                                               3 eggs

1 cup light corn syrup                                                          1 cup pecan halves


Heat oven to 350 F. Prepare 9" pie crust. Cream sugar and margarine; add syrup, salt; beat well. Beat in eggs, one at a time; add pecans. Pour into pie crust. Bake at 350 F for 1 hour 10 min, or until a knife comes out clean.



49 Sour Cream Pie, Grace Wendt (1884-1979)

microwave option (Suewiya)


1 cup sour cream                                                      1/2 cup sour cream

3 beaten egg yolks                                                    1/2 cup raisins

1 cup sugar                                                               1 tsp vanilla

1/2 tsp cinnamon                                                       3 stiffly beaten egg whites

1/4 tsp cloves                                                            1/4 tsp cream of tartar

1/4 tsp nutmeg                                                          1/4 tsp salt

2 tsp flour                                                                 6 Tbs sugar


Bake or microwave (high, 6-7 min) a 9" pie crust. Heat 1 cup sour cream in a double boiler or microwave on high for 3 min with frequent stirring. Mix together until smooth: egg yolks, 1 cup sugar, cinnamon, cloves, nutmeg, flour, and another 1/2 cup sour cream. Add slowly to hot sour cream while stirring. Cook 15 min or microwave 5-6 min with frequent stirring until mixture is thick, then add raisins and vanilla. Mix well then pour into pie crust. Cover

with meringue made from: egg whites, cream of tartar, salt. Beat egg whites until foamy. Add cream of tartar and salt and beat until stiff, but moist peaks form then add 6 Tbs of sugar. Cook in oven at 350 F for 15 min or microwave on medium 3-4 minutes to cook meringue.

Desserts - Puddings


50 Butterscotch Pudding, Wenona Gillette, microwave option


3 eggs, separated                                                     1 cup milk

1 cup brown sugar, packed                                        4 Tbs margarine

1 Tbs flour, heaping                                                   1 tsp vanilla


Beat egg yolks, sugar, and flour together. Add milk, margarine, and vanilla. Stir over hot water until quite thick, then fold in well-beaten egg whites. Serve with whipped cream slightly sweetened. It will make a nice pie, by pouring the pudding into a baked pie crust.


Microwave option, Suewiya:

Mix together flour, brown sugar, and milk in a 2-3 qt casserole. Microwave on high for 6- 7 min, stirring every 2-3 min until thickened. Beat 3 egg yolks, add a bit of hot pudding mixture to them, and then pour the eggs into the rest of the pudding mixture. Mix in the margarine, in pieces. Microwave on medium-high for 4-5 min, stirring every minute, until it is very thick. Stir in vanilla and fold in beaten egg whites; chill.



51 Carrot Steamed Pudding, Wenona Gillette

Combine the following:                                                      1 cup dry bread crumbs

1 cup grated raw carrots                                                      1/2 cup chopped nuts

1 cup raisins                                                                       1/2 cup corn syrup

1/2 cup sugar                                                                      1 beaten egg

1 Tbs melted margarine                                                       1 cup hot water


Beat until thoroughly blended. Sift together:

1 cup flour                                                                          2 tsp cinnamon

1 tsp nutmeg                                                                       1 /2 tsp cloves

1 tsp baking soda


Add to the carrot mixture, mix thoroughly. Fill greased mold(s) 2/3 full. Cover tightly. Can use lidless tin cans in a covered saucepan containing about 1" of water. Steam for at least 2 hours, depending on the size of the mold. Alternatively, use a mold for a crockpot, greased, 1/2 to 2/3 full, add 1 cup water outside the mold and steam on high for 2-3 hours.


Only good if served with the following New England Hard Sauce:

3/4 cup margarine, softened                                                1 1/2 tsp vanilla

1 1/2 cups unsifted confectioner's sugar


In a small mixer bowl, cream margarine at high speed until light and fluffy, about 5 min. Gradually beat in sugar. Stir in vanilla. Chill 1 hour.

52 Creamy Banana Pudding


14 oz can Eagle brand sweetened condensed milk

1 1/2 cups cold water

3 1/2 oz pkg instant vanilla pudding mix

2 cups whipping cream, whipped

36 vanilla wafers

3 medium bananas, sliced and dipped in lemon juice


In a large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 min. Fold in whipped cream. Spoon 1 cup pudding mix into 2 1/2 qt serving bowl. Top with 1/3 each of wafers, bananas, and pudding. Repeat layering twice, ending with pudding. Chill. Refrigerate leftovers.

Desserts - Other


53 Apples and Red Hots


4-6 tart apples                                                 7 oz bag of red hot cinnamon candies

2 cups boiling water


Heat oven to 400 F. Leave skin on apples. Quarter and core, then cut into bite-sized pieces (cooked skins are hard to cut). Place apple pieces in a baking dish. Pour red hots into 2 cups of boiling water and stir 3-4 times; pour mixture over apples. Bake at 400 F for 20-25 min. Good hot with vanilla ice cream.



54 Carol's Cake, Carol Debney (Austin, Texas)


1 pkg yellow cake mix                                                          4 eggs

3/4 cup vegetable oil                                                            7 Tbs lemon juice (2 lemons)

1 cup apricot nectar                                                             2 cups confectioner's sugar


Heat oven to 325 F. Mix cake mix, oil, nectar, and eggs well. Bake in one well-greased and sugared Bundt pan at 325 F for 55 min. Alternatively, bake in 2 well-greased and sugared aluminum loaf pans at 325 F for 40 min or in 2 well-greased and sugared glass loaf dishes at 325 F for 30 min. When done, spread on soupy mixture of lemon juice and confectioner's sugar. Return to oven and bake 5 min.



55 Fruit Salad Dressing

1 egg, well beaten                                                               1 cup sugar

1 lemon, juice and grated rind                                              1 lime, juice and grated rind

1 orange, juice and grated rind


Combine all ingredients in a saucepan. Cook over medium heat, stirring constantly, until boiling. Boil 1 min. Remove, cool. Store in a covered jar in the refrigerator.


56 Graham Date Roll, Wenona Gillette


1/2 Ib marshmallows                                                           1/2 cup half and half


Cut marshmallows into cream and let stand 15-30 minutes. Add and mix:


1/2  lb chopped dates                                                          1/2 cup chopped pecans

2 cups graham cracker crumbs (about 20 crackers, 2 1/2" x 2 1/2")


Pack mixture into a greased loaf pan or shape into a roll wrapped in waxed paper. Chill thoroughly. Cut into slices and serve with whipped cream.



57 Molasses Ghost Cookies


1 cup shortening                                                                 2 tsp cinnamon

2 cups light molasses                                                          1 tsp cloves

1 Tbs grated orange rind                                                     1 tsp allspice

5 cups flour                                                                         1 can of vanilla frosting

1 Tbs baking soda                                                               chocolate chips

1/2 tsp salt


Heat oven to 375 F. Combine shortening and molasses in a saucepan and bring to a boil; cool. Stir in orange rind, flour, baking soda, salt and spices. Beat well to blend; chill for 2 hours. While waiting for dough to chill, make a cardboard pattern for ghost. Pattern should be shaped like a long narrow mountain, about 4 inches wide at the bottom and 7 inches long. With scissors, cut pattern out of stiff cardboard, cutting a wavy line to shape the bottom of the ghost. When the dough is chilled, rollout a small amount at a time on a

floured board, to 1/8-inch thickness. Place the ghost pattern on the dough and cut around it, using the tip of a sharp knife. Place ghosts on ungreased cookie sheets. Bake at 375 F for 10-12 min, or until ghosts are brown and puffed. Bake 8 min for cookies made with cookie cutters. Cool ghosts on a rack. When cool, frost with vanilla frosting and place two chocolate chips near top for eyes. Makes 24 ghosts.


58 Pineapple Upside-Down Cake, Wenona Gillette


8 oz can crushed pineapple with syrup

1 cup brown sugar, packed


Mix together in a 2 qt bowl and microwave on high for 15 min stirring occasionally, or boil on stove until thick.


1/2 cup sugar                                                                      1/2 cup milk                     

2 Tbs shortening                                                                 1 cup flour

1 egg                                                                                  1 tsp baking powder


Heat oven to 350 F. Generously grease a 9" cake pan and spread the pineapple mixture evenly over the bottom. Mix and pour cake mixture over pineapple mixture and bake in conventional oven at 350 F for 30-35 min. Serve with whipped cream.



59 Strawberry-Banana Jello Salad, Phyllis Stuart


3 oz pkg of strawberry jello                                                  1 large or 2 small bananas

10 oz pkg of frozen strawberries


Dissolve strawberry jello in 1 cup of hot water. Add thawed or slightly frozen strawberries. Stir in banana slices. Refrigerate until set.




60 Mocha Ice Cream Drink - quick


3 cups cold chocolate milk                                         1 pint coffee ice cream, softened

1/4 tsp almond extract


Place milk, extract, and ice cream in blender container; cover. Blend on high speed until of desired consistency. Pour into tall chilled glasses; serve immediately.



61 Rhubarb Punch, Marlene Fiscus


12 cups chopped rhubarb, 4 Ibs, cut into 1 inch lengths


Place part of the chopped rhubarb in a large pot; add 3 cups of water for each 4 cups of chopped rhubarb; cook until tender. Place in a sieve or colander, but do not press the fruit through, simply drain off the juice. Repeat until all rhubarb has been filtered. Add 1 cup of sugar for each quart of juice collected and dissolve sugar while still hot. There should be about 3 quarts total of sweetened rhubarb juice. Refrigerate overnight.



3 oz strawberry jello                                                  1 cup unsweetened pineapple juice

1 cup boiling water                                                    3 qts sweetened rhubarb juice

1 cup cold water                                                        1 qt ginger ale, chilled

6 oz frozen lemonade


Dissolve jello in boiling water, add cold water. Pour liquid jello into a 6 qt cooler with a bottom spout. Add frozen lemonade, pineapple juice, and rhubarb juice and chill well. Add ginger ale when ready to serve. Makes about 6 quarts.



62 Russian Tea, Sue Copland (AAUW) - quick


2 cups Tang (most of a 21 oz container)                                         1 1/2 cups sugar

1/2 cup plain unsweetened instant tea                                            2 tsp cinnamon

0.38 oz pkg unsweetened lemonade mix                                        1 tsp ground cloves


Mix in a large bowl and store in a 1 qt container. To make one cup of tea: dissolve 2 tsp of mixture in 1 cup of hot water. To make six cups of tea: dissolve 1/3 cup of mixture in 6 cups of hot water.


63 Tropical Ice Cream Drink - quick


6 oz can frozen concentrated Hawaiian Punch, thawed

1 cup apple juice, chilled                                                      1 cup cold milk

1 pint strawberry ice cream, softened                                   2 Tbs lemon juice


Place concentrate, apple juice, and ice cream in blender; cover. Blend on high speed until smooth, about 1 min. Add milk and lemon juice. Blend until well combined. Serve immediately in tall chilled glasses.



64 Witches' Brew Cocoa - quick


1/4cup cocoa                                                                     1/2 cup hot water

1/3 cup sugar                                                                      3 1/2 cups milk

1/2 tsp cinnamon                                                                 1 tsp vanilla

1/4 tsp nutmeg                                                                    Dash cloves

1/8 tsp salt


Combine cocoa, sugar, cinnamon, nutmeg and salt in a saucepan; gradually add hot water. Bring to a boil over medium heat, stirring constantly; boil and stir 2 min. Add milk and heat thoroughly, but do not boil. Remove from heat and add vanilla and cloves, mix. Serve hot. Makes about 5 servings.

Miscellaneous - Other


65 Artichoke and Parmesan Dip, Cindy May (MSU) - quick


12 oz jar marinated artichoke hearts                                    1 cup Parmesan cheese

1 cup mayonnaise


Drain and quarter artichoke hearts; put in blender. Add mayonnaise and cheese and blend until smooth. Pour into a baking dish and bake at 300 F for 30 min. Alternatively, microwave on 70% power until hot. Serve with crackers or chips.



66 Cornbread and Stuffing, Macie Pickett and Suewiya



2 cups buttermilk                                                                 1 1/2 cups white corn meal

2 tsp baking powder                                                            1/4 cup flour

1 tsp salt                                                                             1 egg

1 tsp baking soda


Heat oven to 450 F. Combine all ingredients and stir until completely mixed. Heat vegetable oil in a stove-to-oven container and, when hot, add a little corn meal. When this is brown, add the dough. Bake in a 450 F oven for 30 min. Cut in wedges and serve hot. This will also yield 6 cups of crumbled cornbread which is enough to stuff a 12 Ib turkey.



8 oz chicken livers                                                     3/8 tsp poultry seasoning

Turkey liver and heart                                                3/8 tsp pepper

6 cups of crumbled cornbread                                    Sage to taste

4 1/2 Tbs chopped onion                                           1/2 cup melted margarine

1 1/2 tsp salt                                                             Broth to moisten mixture


Cook in a saucepan, with water to cover: turkey liver, heart, and chicken livers. Chop the cooked livers and heart. Save broth. Combine cornbread, onion, and seasonings; add margarine and enough broth to mix well. Stuff turkey. Any extra stuffing can be baked.

67 Pralines, Heloise


1 cup buttermilk                                                                  1 Tbs margarine

2 cups sugar                                                                       1 tsp vanilla

1 tsp baking soda                                                                2 cups pecan halves


Use at least a 3 qt saucepan (4 qt better) and a candy thermometer. Pour in buttermilk, sugar, and baking soda; stir until well mixed. Put on medium heat and stir constantly until mixture reaches soft ball stage (235 F). Remove pan from heat and quickly add and mix margarine, vanilla, and pecans. QUICKLY! spoon the candy into patties on waxed paper or a greased cookie sheet. If mixture starts to turn sugary and harden too fast, return pan to heat for a few minutes, then continue. Let cool.



68 Two- Tone "Philly" Fudge, Wenona Gillette


Chocolate layer:

3 oz package Philadelphia cream cheese                              1/4 tsp vanilla

2 cups sifted confectioner's sugar                                        dash of salt

2 (1 oz) squares melted unsweetened chocolate


In a bowl, cream cheese. Blend in confectioner's sugar. Add unsweetened chocolate, vanilla, and salt. Press into well-greased loaf pan to 1/2-inch depth. Chill 15 min.


Peppermint layer:

3 oz package Philadelphia cream cheese          2 Tbs crushed peppermint stick candy

2 1/2 cups sifted confectioner's sugar               dash of salt


In a bowl, cream cheese. Blend in confectioner's sugar. Add peppermint and salt. Spread on top of chocolate layer, chill, and cut.