Fudge

• 2 cups sugar
• 1/2 cup milk
• 1 teaspoon butter
• 1 tablespoon golden syrup
• 1 tablespoon cocoa

1. Place all ingredients in saucepan and stir until boiling boil for 8 minutes take off stove, cool a little, then beat until it starts it thicken pour into greased tin and cut into pieces while warm.

Fudge

• 1 can sweetened condensed milk
• 1 bag chocolate chips
• marshmallows and nuts if you want

1. Mix milk and chips together in a microwave safe bowl or a double boiler and heat until melted. Be careful not to overcook if you are microwaving. Start with one minute and then try to stir. If it needs a little more time, start at 20 second intervals. Stir together and add marshmallows and nuts. Spread into a pan or onto foil to the thickness you like. I like it with dried cranberries for a little bit different taste.

Foolproof Fudge

• 5 cups semi-sweet chocolate chips
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• dash salt
• 1 cup chopped Diamond walnuts
• 1-1/2 tsp. vanilla extract

1. In saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat. Stir in walnuts and vanilla. Spread into aluminum foil-lined 8" or 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off foil and cut into squares. Makes about 2 lbs.

Fantasy Fudge From Heidi Weatherston

• 3 cups sugar
• 3/4 cup margarine
• 2/3 cup (5-1/2 oz.) evaporated milk
• 1-12oz. pkg. semi-sweet chocolate chips
• 1-7oz. jar Kraft marshmallow creme
• 1 cup chopped nuts
• 1 tsp. vanilla

1. Combine sugar, margarine and milk in heavy saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate until melted. Add marshmallows creme, nuts and vanilla; beat until well blended. Pour into greased 13x9 inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Fantasy Fudge

• 3 cups sugar
• 3/4 cup margarine
• 2/3 cup (5-1/2 oz.) evaporated milk
• 1-12oz. pkg. semi-sweet chocolate chips
• 1-7oz. jar Kraft marshmallow crème
• 1 cup chopped nuts
• 1 tsp. vanilla

1. Combine sugar, margarine and milk in heavy saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate until melted. Add marshmallows crème, nuts and vanilla; beat until well blended. Pour into greased 13x9 inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Eggnog Fudge From Sue Beard

• 2 cups sugar
• 1 cup eggnog
• 1 tablespoon light corn syrup
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts
• 2 tablespoons semisweet chocolate pieces
• 2 teaspoons butter or margarine

1. Butter sides of heavy 3-quart saucepan. In prepared pan, combine sugar, eggnog, and corn syrup. Cook over medium heat, stirring constantly, till sugar dissolves and mixture comes to a boil. Cook to 238 degrees F. on candy thermometer (soft-ball stage), stirring only as necessary. Immediately remove from heat and cool to lukewarm (110 degrees F.) without stirring. Add the 2 tablespoons butter and the vanilla. Beat vigorously till fudge becomes very thick and starts to lose its gloss. Quickly stir in nuts. Spread in buttered 8x4x2-inch loaf pan. In glass 1-cup measure, combine chocolate and remaining 2 teaspoons butter. Microwave on high about 30 seconds, or until chocolate is soft and butter is melting. Stir. Drizzle over top of fudge; score into squares while fudge is warm.
2. Cut when cool and firm. Makes 1 pound.

Easy Peanut Butter Fudge

• 1 2/3 cup sugar
• 1 small can (5.33 ounces) evaporated milk
• 16 large marshmallows, or 2 cups miniature
• 1 cup peanut butter
• 1 tsp. vanilla

1. Mix sugar, milk and marshmallows in a medium pan. Cook and stir over medium heat until mixture boils. Boil and stir 5 minutes. Add peanut butter and vanilla. Stir until smooth. Pour into a buttered 8 inch square pan. Cool. Cut into pieces.

Divinity

• 2 cups sugar
• 1/2 cup Karo White syrup
• 1/2 Cup water
• 2 large or 3 small egg whites
• 1 teaspoon vanilla
• 1 cup nuts if desired

1. Boil sugar, Karo syrup and water until mixture dropped in cold water turns brittle.
2. Pour slowly over stiffly beaten egg whites; add nuts and flavoring.
3. Beat until mixture is stiff.
4. Drop large tablespoonfuls onto waxed paper.

Divinity

• 2 c sugar
• 1/2 c white corn syrup
• 1/2 c water
• 2 lg egg whites; stiffly beaten
• 1/8 ts salt
• 1 ts vanilla extract
• 1/2 c nuts; chopped (optional)

1. Mix sugar, water, and corn syrup. Stir over low heat until sugar is completely dissolved.
2. Boil, covered, 2 to 3 minutes, then boil uncovered to hard ball stage.
3. Set aside to cool slightly while beating egg whites.
4. Add salt to whites, beat until stiff.
5. Pour syrup, slowly, in a steady stream into stiffly beaten egg whites, beating constantly reserving 1/2 c syrup in pan. Return syrup to heat and cook to hard-crack stage. When egg white, syrup mixture reaches soft peaks, pout the rest of the syrup into candy while continuing to beat. This causes it to set up faster. Continue beating until mixture looses its gloss.
6. When dull and stiff enough to hold its shape, add vanilla and nuts.
7. Drop by spoonfuls on waxed paper or press into a buttered pan and cut into squares.
8. Store in a tight container.

Chocolate & Peanut Butter Fudge (Very Quick & Easy!) From Gayle Blackham

• 1 C Peanut Butter Chips
• 1 can Sweetened Condensed milk
• 1 C Chocolate Chips
• 1 tsp Vanilla (divided)

1. Put peanut butter chips and 2/3 C milk into microwave bowl. Zap for 1-1 1/2 mins. on high.
2. Stir mixture and add 1/2 tsp vanilla.
3. After melted pour into 8 X 8 pan lined with foil.
4. Put chocolate chips and 2/3 C milk into microwave bowl. Zap for 1 - 1 1/2 mins. on high.
5. Stir mixture and add 1/2 tsp vanilla. Pour in pan on top of peanut butter mixture.
6. Chill.
7. Cut into pieces to serve.

Carmel Corn Recipe From Donna Emfield

• 1 square margarine
• 1/2 cup brown sugar
• 10 large marshmallows

1. Put in microwavable bowl and microwave for 2 minutes, stirring every 30 seconds. Pour over popcorn.

Bean Fudge

• Melt together:
• 4 sq. unsweetened chocolate (4 oz.)
• 10 T. butter
• Add:
• 1 tblsp. vanilla
• 1 1/2 cups cooked mashed beans (white or pinto)
• Add:
• 2 1/2-3 lbs. powdered sugar
• Optional:
• Chopped pecans
• Peanut Butter Fudge: Replace chocolate and butter with 1/2 cup peanut butter.

Almond Roca

• Place saltine crackers over entire surface of foil-lined 9x13 pan. In saucepan, combine 1 cup butter (not margarine) and 1 cup brown sugar. Boil 3 minutes. Spread over crackers. Bake at 400 degrees for about 5 minutes until crackers float. Melt 6 oz. of chocolate chips in a double boiler. Spread on crackers. Sprinkle with chopped nuts. (sounds weird, tastes great!)

The Devil Made Me Do It Cake From Vicki Redding

• 1 box devils food cake mix
• 2 pkg Butter Finger bullets
• 1C chocolate chips
• 2 Heath bars; crushed
• 1 c Sweetened condensed milk
• 1 c Butterscotch ice cream topping
• 18oz Cool Whip or Whipped cream
• Chocolate syrup optional

1. Bake Devils Food chocolate cake according to directions on the package. Bake in a 13x9" pan. Cool completely Then, using a drinking straw, poke holes in the cake every 1/2 to 1 inch. Drizzle sweetened condensed milk and butterscotch topping into holes. Throw on the Butter Finger Bullets, crushed heath bars, and chocolate chips evenly over the top. Cover with Cool Whip, and drizzle chocolate syrup on the top.

Triple Fudge Cake (more like a brownie)

• 1 (4oz.) package chocolate pudding and Pie filling (the kind you cook)
• 2 cups milk
• 1 pkg. devil's food cake mix
• 1/2 cup chocolate chips (I use more)

1. Cook chocolate pudding in 2 cups mild. Blend cake mix into hot pudding,
2. beating by hand or with mixer for 2 minutes. Pour into greased and
3. floured 9x13 pan. Sprinkle batter with chocolate chips. Bake at 350 degrees for 35 minutes.

Wacky Chocolate Cake

• 1 1/2 Cups flour
• 1 Cup sugar
• 3 Tablespoons cocoa
• 1 Teaspoon soda
• 1/2 Teaspoon salt
• 1 Tablespoon vinegar
• 6 Tablespoons oil
• 1 Teaspoon vanilla
• 1 Cup cold water

1. Sift dry ingredients into a 9 inch square ungreased pan. Make 3 holes in dry mixture. Measure oil in one, vinegar in second, vanilla in third.
2. Pour cold water over all. Mix with rubber spatula until blended. Do not beat. Bake at 350 degrees for 20 to 30 minutes, cool. Frost if desired.
3. Note: My son's favorite icing is to add chocolate chips to the top of the cake when it first comes out of the oven. He lets the chips melt and spreads the chocolate over the cake.

White Chocolate Cherry Cake

• 1/4 lb. white chocolate, coarsely chopped
• 1/2 cup boiling water
• 1 cup butter or margarine, softened
• 1 3/4 cups sugar
• 4 eggs, separated
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/2 cups sifted cake flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 (21-ounce) can cherry pie filling
• Fluffy Frosting:
• 1 cup light corn syrup
• Pinch of salt
• 2 egg whites
• 1/4 cup sifted powdered sugar
• 1 teaspoon almond extract

1. Combine chocolate and water, stirring until chocolate melts; set aside to cool.
2. Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in white chocolate and flavorings.
3. Combine flour and soda; add flour mixture to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition.
4. Beat egg whites (at room temperature) until stiff peaks form; gently fold into chocolate mixture. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center of each layer comes out clean. Cool in pans 10 minutes; remove layers from pans and cool completely on wire racks.
5. Place 1 cake layer on cake platter; spread with 2/3 cup cherry pie filling. Top with second cake layer and pie filling; top with third cake layer. Frost sides and 1 inch on top edge with Fluffy Frosting, leaving an 8-inch circle on top center of cake. Spread remaining pie filling onto center of cake.
6. Fluffy Frosting:
1. Combine corn syrup and salt in a small saucepan; bring to a boil over medium heat.
2. Beat egg whites (at room temperature) at high speed of an electric mixer until soft peaks form. Continue beating egg whites, and gradually add hot syrup to egg whites in a slow, steady stream. Gradually add powdered sugar, 1 tablespoon at a time, beating until frosting is thick enough to spread. Beat in almond extract.

White Chocolate Cherry Cake Fluffy Frosting

• 1 cup light corn syrup
• 1/4 cup sifted powdered sugar
• Pinch of salt
• 1 teaspoon almond extract
• 2 egg whites
• Combine corn syrup and salt in a small saucepan; bring to a boil over medium heat.

1. Beat egg whites (at room temperature) at high speed of an electric mixer until soft peaks form.
2. Continue beating egg whites, and gradually add hot syrup to egg whites in a slow, steady stream.
3. Gradually add powdered sugar, 1 tablespoon at a time, beating until frosting is thick enough to spread. Beat in almond extract.

Spicy Bean Cake

• Cake:
• 1/4 cup butter or margarine
• 2 eggs
• 2 cups mashed cooked pinto beans
• 1 cup flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 1/2 teaspoon vanilla
• 2 cups diced apple
• 3/4 cup raisins
• 1/4 cup chopped nuts
• Cream Cheese Frosting:
• 3 oz. cream cheese
• 1 T. soft butter
• 1 1/2 cups powdered sugar
• 1/2 cup raisins (optional)
• 1/2 tsp. vanilla
• 1/4 tsp. rum extract

1. Cream butter or margarine. Add eggs, one at a time, beating well after each addition. Blend in beans. Sift together dry ingredients. Add to creamed mixture, blending well. Fold in apples, raisins, nuts and vanilla. Pour into buttered 9x13 pan. Bake 375 degree oven 45-50 minutes or until cake tests done.
2. Cream cheese and butter. Blend in powdered sugar, raisins and extracts.
   

Spicy California Fig Bundt Cake From Cindi Neal

• 1/2 cup butter, softened
• 2 cups dark brown sugar
• 3 eggs, beaten
• 2/3 cup light corn syrup
• 1 cup sour cream
• 1/4 cup orange juice
• 1/2 cup fresh lemon juice
• 3 2/3 cups all-purpose flour
• 4 tsp baking powder
• 1 tsp cinnamon, ground
• 1 tsp allspice, ground
• 1 tsp nutmeg. ground
• 1 tsp cloves, ground
• 3 tsp ginger, crystallized, minced (optional)
• 1 1/4 cups figs, stems removed, chopped
• 3/4 cup walnuts, chopped
• 2 large figs, sliced

1. Grease and flour a 10-inch bundt pan. In a medium-sized bowl, cream the butter and brown sugar together. Add eggs, corn syrup, sour cream, orange juice and lemon juice and set aside. Sift together all-purpose flour, baking powder, cinnamon, allspice, nutmeg and cloves. Add to the butter mixture. Mix well. Stir in the ginger, figs and walnuts. Place sliced figs in bottom of prepared bundt pan. Pour batter over figs. Bake at 350 for 60 to 75 minutes or until a toothpick inserted into center of cake comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack. Makes 8 to 10 servings.

Stefenee's Killer Chocolate Cake

• 2 c. flour
• 2 c. sugar
• 1 tsp. Baking soda
• 1 tsp. Salt
• 1/2 tsp. Baking powder
• 1 1/2 c. water
• 2 tbsp. Powdered buttermilk
• 1/4 c. shortening
• 1/4 c. applesauce
• 2 eggs
• 1 tsp. Vanilla
• 3/4 c. cocoa
• Chocolate Frosting:
• 1/3 c. butter
• 2 c. powder sugar
• 1 tsp. Vanilla
• 2-4 tbsp. Milk
• Mint Frosting
• 1/3 c. butter
• 3 c. powder sugar
• 1 tsp. Vanilla
• 1/2 tsp. Mint
• 2-4 tbsp. Milk

1. Mix all ingredients until creamy. Pour into greased and floured 9x13 pan or sheet. Bake at 250 degrees: 9x13 for 30 minutes, sheet for 23 minutes. Cool and frost with chocolate or mint frosting.

Strawberry Angel Fluff

• 1 Angel food cake
• 1 large Cool Whip
• 1 large strawberry Jell-O
• 1 large package frozen strawberries or
• fresh strawberries

1. Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan. Dissolve Jell-O in 2 cups of boiling water and then 2 cups cold water. Allow to gel a little. Fold in the frozen strawberries and whipped topping which is slightly thawed. Pour over cake and refrigerate until set. Decorate with Cool Whip and strawberry topping. Yield: 12 servings.

Strawberry Cheesecake From Sue Chapman

• 2 (8-ounce) packages cream cheese
• 2 cups confectioners sugar
• 1 cup dairy sour cream
• 1/4 teaspoon powdered vanilla or 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 pint whipping cream
• 1/2 teaspoon vanilla extract
• 1 Tablespoon sugar
• 1 Angel food cake, torn into bite size pieces
• 2 quarts fresh strawberries, thinly sliced
• 3 Tablespoons sugar
• 1 Tablespoon almond extract, to taste

1. In a large bowl, cream together cream cheese and sugar. Add sour cream, vanilla and almond extract and set aside.
2. In a small deep bowl, whip the cream, vanilla and sugar. Fold the whipped cream mixture into the cream cheese mixture. Add cake pieces. Set aside.
3. Combine strawberries, sugar and almond extract.
4. Assemble: In a large glass bowl (such as a trifle bowl), layer strawberries, cake mixture, repeating until done, ending with strawberries. Cover with plastic wrap and chill well.
5. Yield: 24 servings

Oreo Cookie Cheesecake From Susan In Canada

• Crust:
• 1/2 pkd of oreo cookies or a 200 g box chocolate wafers
• 1-2tbsp butter, melted
• Cake:
• 6 squares (6oz) semisweet or bittersweet chocolate
• 2 (250 g) pkgs cream cheese, light or regular at room temperature
• 1/2 cup granulated sugar
• 3 eggs
• 2/3 cup sour cream, light or reg.
• 1 1/2 tsp vanilla
• 2 tsp finely grated orange peel (optional)

1. Preheat oven to 300f.
2. Place cookies in a food processor fitted with a metal blade and shirl until ground.
3. Place 1 1/2 cups of cookies crumbs in a dish.
4. Using a fork, mix 1 tbsp butter into crumbs or 2 tbsp if using wafers.
5. Save remaining crumbs.
6. Pat butter-crumb mixture into bottom of a greased, 9-inch springform pan.
7. Cut chocolate into chunks.
8. Place in a small dish.
9. Microwave on medium for 2 minutes. then stir until smooth.
10. Or in a chocolate boiler about 8 minutes until melted.
11. In a large bowl of an electric mixer, beat cream cheese at high speed until smooth.
12. Gradually beat in sugar. Reduce mixer speed to med, and add eggs slowly. Beat in sour cream, melted chocolate and vanilla.
13. Scrape sides of bowl. stir in grated peel.
14. Pour over prepared crust.
15. Sprinkle with remaining cookie crumbs.
16. Gently swirl crumbs into cake with a spatula. (you could also swirl chunkier oreo pieces for added decadence)
17. Place cake in center of preheated oven.
18. Partially fill a shallow pan with hot water and place on rack below cake.
19. Bake until cake seems to be almost set when pan is gently jiggled, about 1 1/2 hours.
20. To prevent cheesecake from cracking in centre, rinse a knife with hot water and run around edge of hot pan as soon as it is removed from oven.
21. Leave in pan and place on rack to cool.
22. Refrigerate, uncovered, until chilled, at least 4 hours or overnight.
23. For neat slices rinse a hot knife under water hot water each time you make a cut. If you wish garnish cake with oreo cookie halves, standing them on the edge just before serving.
24. To cut cookies -- place on flatboard and use a serrated knife with a back and forth motion.

Peanut Crunch Cake

• 1 package yellow cake mix
• 1 cup peanut butter
• 1/2 cup brown sugar
• 1 cup water
• 3 eggs
• 1/4 cup oil
• 1/2 -1/3 cup chocolate chips
• 1/2 -1/3 cup peanut butter chips
• 1/2 cup chopped peanuts

1. In mixing bowl mix cake mix, p-nut butter, and brown sugar on low speed only until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaining crumb mixture and beat about 2 minutes. Stir in 1/4 cup each of chips. Pour into a greased 9x13 cake pan. Combine peanuts, remaining chips, and crumb mixture. Sprinkle over batter. Bake at 350 for about 40 minutes.

Pig Cake From Sanday Chernowetz

• 1 box yellow cake mix(don't follow instructions on box,substitute the following ingredients)
• 4 eggs
• 1/2 c. mandarin orange juice (20oz)
• 1 stick margarine
• 1tsp. vanilla

1. Combine all of above and beat for 4 min. add mandarin oranges and mix until oranges are in small pieces. Bake 25 - 30 Min. at 350 degrees

• TOPPING:
• 1 small box vanilla pudding (don't follow instructions on box,substitute the
• following ingredients)
• juice from a 20 oz. can crushed pineapple
• 1/2 c. powdered sugar
• 1 6 - 8 oz. Container of Cool Whip

1. Blend pudding mix and juice. Add powdered sugar and blend. Add Cool Whip and fold in crushed pineapple. Spread on cake and refrigerate.

Sourdough Chocolate Cake By Anita Hales

• 1 cup Sourdough
• 1/2 tsp salt
• 1 cup sugar
• 2 tsp vanilla
• 1/2 cup oil
• 1 tsp soda
• 2 eggs
• 1 tsp baking powder
• 1 cup milk
• 1 cup flour if sourdough is thin
• 3 squares melted baking chocolate

1. To Sourdough mix in sugar, oil, eggs.
2. Add milk and vanilla
3. Add chocolate and stir well but don't beat hard.
4. Fold in soda and baking powder at the last. This will start to foam and swell.
5. Flour is needed only if the batter is too thin.
6. Bake in 9 inch pans. 30-40 min in 350 0ven.

Microwave Chocolate Cake By Anita Hayes

• Round bowl, 20 cm diameter
• Measuring glass for 1 L
• Measuring glass for 1.5 L
• 125 g butter
• 60 g flour
• 30 g cocoa
• 1 tea sp baking powder
• 4 eggs
• vanilla essence to taste
• 100 g sugar

1. Grease bowl with 5-10g of the butter, sprinkle with 1-2 table sp cocoa.
2. Beat eggs in 1.5 L measuring glass, add sugar,.
3. Put in microwave (do not cover) for 1-2 min. at 350 Watt. Take it out and beat with machine (mixer) until the stuff has a nice, light colour and is a thick fluid (8-10 Min.)
4. Sieve (sift) flower and baking powder and the rest of the cocoa into the measuring glass, mix airy but secure, until all dry ingredients have been mixed in well.
5. Melt the rest of the butter in the small measuring glass, uncovered, 3-4 min., 650 Watt.
6. Add vanilla essence and let the butter cool down.
7. Stir butter into the other mixture. Scoop it into the bowl. Put in microwave, uncovered, 6-7 min. 350 Watt and then, if necessary, 1-2 min on 650 Watt.
8. Take cake out of the bowl after it is cooler, the bottom still warm.
   

Microwave Lemon Cake By Anita Hayes

• rectangle bowl (1-1.5 L) (I use a glass one)
• 25 g sweetened lemon peel
• butter for greasing the bowl
• 3 eggs
• 150 g butter
• 150 g self-rising flour
• 125 g light brown sugar

1. Grease the bowl.
2. Stir butter and sugar until creamy.
3. Put lemon peel in.
4. Put eggs in one by one, stirring after adding each.
5. Put the flower in. Stirring well
6. Pour into the greased bowl.
7. Put aluminum foil on both ends
8. Put in microwave: 3-4 min.,at 350 Watt
9. Remove foil then 2-3 min. at 650 Watt.
10. The cake is done when the top feels just dry. Let the cake sit in the bowl for about ten minutes before taking it out.
11. Cut the cake into layers, put lemon butter cream in between and on the outside.
12. Instead of butter cream on the outside you can use marzipan or lemon glazing.
13. I have a sweet tooth and love marzipan. I sometimes put some apricot jam on the marzipan to make chocolate vermicelli or grated chocolate stick to it.

Mini Cheesecakes

• 2 8-oz. cream cheese, softened
• 2 eggs, beaten
• 1 tsp. vanilla
• 3 / 4 cup sugar
• 1 Tbs. lemon juice, optional
• Vanilla wafers

1. Mix cream cheese, eggs, vanilla, sugar and lemon juice. Put 18 paper baking cups into muffin tins. Place 1 vanilla wafer in bottom of each cup. Pour batter into muffin tins. Bake at 350 degrees for 12-15 minutes. When cool, top with cherry pie filling or kiwi slices.

Miracle Whip Cake From Jeannie Williams

• Cream together:
• 1 cup Miracle Whip
• 1 cup sugar
• Mix together:
• 2 cups flour
• 2 tsp. soda
• 2 Tbsp. cocoa powder
• pinch of salt
• Alternate 1 cup water and the flour mixture into the creamed mixture.
• Raisins or nuts may be added if desired.
• Bake in 9"X13" pan at 350 degrees for 40 minutes.

• Cake Topping
• Cream together:
• 1 cup butter
• 1 cup sugar
• Cook together until thick:
• 3 Tbsp. flour
• 1 cup milk
• Cool well. Add 1 tsp vanilla.
• Add the cooked mixture by spoonsful to creamed mixture, beating well.
• Spread onto cake. Nuts or coconut may be added if desired.

No-Calorie Cheesecake

• 1 c. coarsely ground walnuts (I use pecans from my tree sometimes)
• 1 t. cinnamon
• 2 c. sugar
• 2 c. crushed vanilla wafers
• 3 T. butter, melted
• 4 (8-oz) packages cream cheese, at room temperature
• 5 eggs
• 4 t. lemon juice
• 1 T. vanilla (real)

• Sour Cream Topping
• 2 to 2-1/2 quarts fresh whole strawberries

• Strawberry Topping:
• 1 (12 oz) jar seedless raspberry jam
• 1 T. cornstarch
• 1/4 c. water
• 1 T. lemon juice
• 1 T. orange extract

1. This cheesecake qualifies as no-calorie because when you bake it the calories all bake out. In addition, it is topped with fresh strawberries, which, as we all know, make it highly nutritious and perfect for a diet.
2. Lightly butter a 10-in springform pan. Combine walnuts,
3. cinnamon, 1/2 c. sugar, and wafer crumbs with melted butter. Press into pan and place in 350-degree oven 3 to 5 minutes. Beat cream cheese until smooth. Slowly add remaining 1-1/2 cups sugar, then add eggs, lemon juice and vanilla. beat well. our over crust and bake at 350 for 40 to 50 minutes, until top is firm and light golden color. Remove from oven. Let stand at room temperature 15 to 20 minutes. Spoon sour cream toppping over cooled cake. Return cake to 350 degree oven 5 minutes. Cool at room temperature and refrigerate several hours or until chilled.
4. Remove cake from pan. Arrange whole strawberries, pointed end up, on top of cake. Spoon Strawberry Topping over berries. Chill until serving time. Serves 12.

• Sour Cream Topping Instructions:
• Combine 2 cup. sour cream, 1/2 cup. sugar, 1 t. vanilla
• Strawberry Topping Instructions:
• Place jam in saucepan over low heat. Combine cornstarch with cold water in measuring cup. Stir until lump free. Mix with jam. Add lemon juice and orange extract while stirring constantly over low heat until mixture is clear and thickened. Cool in refrigerator about 15 minutes, stirring frequently.

Jeannie's Fruitcake

• 2 c sugar
• 1 c shortening
• 4 eggs
• 3/4 strong Postum or Pero
• 1/2 c molasses
• 4 c flour
• 2 t baking powder
• 1 lb raisins
• 1 lb dates
• 1 c currants
• 2 c chopped walnuts
• 1 c canned cherries
• 1 c cooked dried prunes
• 1 c applesauce
• 1 1/4 t soda
• 1 pkg fruit mix
• 1 t cinnamon
• 1 t ground cloves
• 1 t nutmeg
• 1 t mace

1. Sift together flour and baking powder. Combine soda and applesauce. Mix all together. Pour into lined, greased loaf pans. Place pans of water in the oven while baking to keep cake moist. Bake approximately 1 hour 10 minutes at 325 degrees.

Jelly Cakes

• Make plain little cakes (from scratch or packet mix) and cool. Mix up a batch of your favorite flavored jelly crystals at about 3/4 strength. When the jelly has cooled and only just beginning to set, spear a little cake on a fork and dip into the jelly for a short time so the jelly soaks in about 2-3 millimeters. (If you leave it too long it will get soggy and fall off the fork). Immediately roll in desiccated coconut. Place in the fridge to chill. They can be eaten as is BUT if you slice sideways into the cake about 1/3 of the way down, leaving a little hinged lid, you can fill it with whipped cream!

Lemon Butter Cream Frosting For Microwave Lemon Cake

• 200 g butter
• 2 Tblsp lemon juice
• 100 g powdered sugar (I use 200 g, sweet tooth)
• about 0.5 dl milk

1. Stir butter and sugar until creamy.
2. Add lemon juice while stirring, add the milk a drop at the time.
3. Let it get stiff in a cool place (not in the fridge).

Mexican Wedding Cake

• 2 cups of sugar
• 12 oz. can of pineapple chunks
• 2 tsp soda
• 2 eggs, slightly beaten
• 2 cups flour
• 1 cup walnuts

1. Mix together. Bake in ungreased pan 35 minutes at 350 degrees.

Micki's Chocolate Cake From Micki Sellers

• 3 C Flour
• 1/3 C cocoa
• 1 t salt
• 2 T vinegar
• 2C Water
• 2 C sugar
• 2 t baking soda
• 2 t vanilla
• 2/3 C vegetable oil

1. Mix all together and pour into greased and floured 9 x 13 pan. Top with
• 1 C Brown Sugar
• 1 C coconut
2. Sprinkle brown sugar and coconut over unbaked cake. Bake at 350 for 35 to 40 minutes. During last 10 minutes of baking, sprinkle 1 C chocolate chips over top of cake.

Irene Santos' Chocolate Cake From Anne Steele

• 1 1/2 c. sugar
• 2 1/4 c. flour
• 3 Tblsp. baking cocoa
• 2 1/2 tsp. baking soda
• Sift together in a bowl and add:
• 2 unbeaten eggs
• 1 1/2 c. sour milk
• 3/4 c. oil
• 1 1/2 Tblsp. water
• 1 tsp. vanilla
• Mix all ingredients together well. Pour into greased and floured 9 x 13 cake pan. Bake 35 - 40 min. at 350 degrees. Top with fudge frosting:
• 1 c. sugar
• 1/4 c. cocoa
• 1/4 c. milk
• 1/4 c. butter
• Mix together in sauce pan. Bring to a boil. Allow to boil 1 minute. Add vanilla and beat until slightly thickened. Spread over cake when cool.

Halloween Spider Cake From Sue Chapman

• 1.00 pk White cake mix 18 1/4 oz
• 1.00 sm Green gelatin
• Blue food coloring
• Chocolate frosting
• 4.00 Black licorice
• 2.00 Big green gum balls
• 6.00 Little gum balls

1. Prepare cake and gelatin according to package directions. Except use 9" round cake pans for the cake. Cut a smaller circle out of one cake and using it as the head. Fill the hole left over with gelatin. Place the other layer on top and trim to shape. To prepare Black frosting, in a mixing bowl, add blue food coloring to chocolate frosting until black in color. Frost cake black. Then, use the black licorice as legs and gum balls as eyes.
2. When cake is cut, it spurts green goop.

Halloween Pumpkin Shaped Cake From Sue Chapman

• 2.00 pk Cake mix, prepared
• 2.00 cn White frosting
• Food coloring
• 1.00 Hostess Ho-Ho (or similar-cake-roll snack item)

1. This is actually more a method than a recipe, but given the recent requests for Halloween goodies I thought it might be of interest. I originally saw this in Parents Magazine about two years ago. It has been a favorite for our family celebrations since then!
2. Prepare two cakes in bundt pans, cool completely. Color most of the frosting a deep orange, reserving about 1/2 c , which should be colored black (you may also use dark chocolate fudge frosting). Place one bundt cake upside down (rounded side on the bottom) on cake plate; frost top only. Place second bundt cake flat-side down on top of first cake. Frost entire cake with orange frosting, making up and down motions with spatula to simulate pumpkin. Insert Ho-Ho in the middle of the top of the bundt cake to make the stem. Use black frosting to make eyes, nose, mouth, etc. Black rope licorice may also be used.

Guchi Cake

• In a bowl mix:
• 1 yellow cake mix (can use white)
• 1 egg
• 1 stick of melted margarine
• Press this into the bottom of a 13 x 9 pan
• In a bowl mix:
• 1 8 oz. package of cream cheese (softened NOT melted)
• 2 eggs
• Cream together
• Then add in 1 box of confectioners' sugar
• Mix well
• Pour onto top of mixture in the pan.
• Bake at 325 degrees in a pre-heated oven for 1 hour

Funnel Cakes

• 3 eggs well beaten
• 2 cups milk
• 4 cups sifted flour
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• Oil or shortening for deep frying
• Powdered sugar

1. Beat eggs with milk and gradually beat in flour, sugar, salt, and baking powder. Beat until very smooth. Holding the opening of a funnel closed, fill the funnel with the batter. Open the end of the funnel and allow the dough to run out in a stream into deep hot fat (375 degrees). Move the funnel to make a pattern, starting at the center of the pan and swirling outward in a circle. Fry 2-3 min or until brown. Drain on paper towels and sprinkle with powdered sugar. Makes about 30 cakes, depending on size.

Funnel Cake

• 1 1/3 cup flour
• 2 T sugar
• 1/4 t. salt
• 3/4 T baking powder
• 1/2 t soda
• 1 egg, beaten
• 2/3 cup milk (add more milk if batter is too thick)

1. Sift dry ingredients into a bowl. In a separae bowl, mix egg and milk together and add to dry ingredients. Beat until smooth. Hold finger over bottom of a funnel, pour in some atter, remove finger and allow batter to drop in a spiral motion into a skillet filled with 1" of hot oil (375*F). Fry until golden brown, turning once. remove from pan and drain on paper towels. Sprinkle generously with powdered sugar, and serve hot.

Fudge Truffle Cheesecake

• Crust:
• 1 1/2 cups vanilla wafer crumbs
• 1/2 cup powdered sugar
• 1/3 cup cocoa
• 1/3 cup melted butter
• Combine all ingredients and press firmly on bottom of 9-inch springform pan.
• Filling:
• 2 cups (12 oz. pkg.) semi-sweet chocolate chips
• 3 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 4 eggs
• 2 tsp. vanilla extract

1. Heat oven to 300 degrees. In heavy saucepan over very low heat, melt chips, stirring constantly. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool; chill. Refrigerate leftovers (if there ARE leftovers!).

Freezer Lemon Lime Cake From Sharon In Vancouver

• Lemon cake mix - bake according to pkg. directions in 13x9x2 pan Cool 20 min.
• 3 oz. pkg lime Jell-o dissolved in 3/4 c. boiling water, then add 1/2 cup cold water
• With cake still in pan, poke holes using chop stick or end of beater, make holes about 1 inch apart and 3/4 of the depth of the cake. Pour cooled Jell-o into holes until it is all used. Put in refrigerator until cold.
• Topping:
• 3 oz. pkg lemon pudding desolved in 1/2 c. cold milk, when thickened beat in small carton of Cool Whip. Spread on cake.
• Note: I've topped with plain Cool Whip and actually prefer that taste, but if you will be keeping the cake for a few days don't spread the Cool Whip on but top as you serve pieces.

Éclair Cake Frosting From Stefenee Hymas

• 2 pkgs. Redi blend chocolate
• 2 tsp. vanilla
• 2 1/2 c. powdered sugar
• 2 tsp. white Karo syrup
• 3 tsp. soft margarine
• 3 T. milk

1. Beat all ingredients until smooth, spread over cake. Refrigerate 1 day.

Éclair Cake From Stefenee Hymas

• 1 box graham crackers
• 3 c. milk, divided
• 1 small package vanilla pudding
• 1 small package chocolate pudding
• 1 (9 oz) cool whip

1. Butter or Pam bottom of 9x13 pan.
2. Line with graham crackers. Mix chocolate pudding with 1 1/2 cup milk. Beat at medium speed 2 min. Pour over crackers. Place second layer of crackers over pudding. Mix chocolate pudding with remaining milk and beat at medium speed for 2 min. Pour over crackers. Cover with another layer of crackers. Refrigerate 2 hours and frost.

Coconut Better Than You Know What Cake From Vicki Redding

• One cake mix you can use whatever flavor you like... I usually use yellow or white, tho hubby prefers chocolate. My kids like fruit flavors like cherry chip or orange cake.
• One can of Sweetened Condensed Milk 10oz
• One can of Coco Lopez Coconut Milk found in the Mixed drinks section of the store, used for making tropical drinks.
• 2 cups flaked coconut. Reserve 1/2 cup
• 18oz tub of Cool Whip or Whipped Cream

1. Make cake mix according to instructions on the box. Bake it in a 13x9 pan, according to box. While the cake is cooling ,take a fork and poke holes in it. In a non-stick pot mix the Sweetened condensed Milk and the Coco Lopez and heat it until it begins to boil. Drizzle it over the baked cake. Throw the 1&1/2 cups of flaked Coconut on the top of the cake. When the cake has cooled, completely, frost with the Whipped Topping and throw on the 1/2 cup of remaining Coconut.

Chocolate Zucchini Cake From Frances Whitney

• Cream together:
• 1/2 c. butter
• 1/2 c. oil
• 1-1/2 c. sugar
• 4 T. cocoa
• 1-1/2 t. salt
• 1/2 t. cloves
• Add:
• 2 eggs
• 1 t. vanilla
• 1/2 c. sour milk
• 2-3/4 c. flour
• 1/2 t. baking powder
• 1/2 t. cinnamon
• 2 c. grated zucchini

1. Mix together and put in a greased cake pan. Top with 1/2 c. chopped nuts and 1/2 c. chocolate chips. Bake at 350 for 40 minutes.

Chocolate Upside Down Cake From Frances Whitney

• Cake:
• 2 T. butter
• 3/4 c. sugar
• 1 c. sifted all purpose flour
• 1-1/2 t. baking powder
• 1/4 t. salt
• 1-1/2 T. cocoa
• 1/2 c. milk
• Topping:
• 1/2 c. chopped walnuts
• 1/2 c. sugar
• 1/2 c. firmly packed brown sugar
• 1/2 c. cocoa
• 1-1/4 c. boiling water

1. For the cake, mix the butter and sugar to cream slightly. Sift together the flour, baking powder, salt, and cocoa, and add with the milk to the creamed butter and sugar. Turn into a greased 9 inch square pan. For the topping, sprinkle with nuts, then with the mixed white and brown sugar and cocoa. Pour the boiling water over the top of the batter in a thin stream.
2. Bake in a preheated 350 degree oven about 35 to 40 minutes, or until the cake leaves the sides of the pan an the center is springy to light pressure with the finger. Let it cool in the pan for a few minutes. Invert on a serving plate. Serve hot or cold, cut in squares, and top with whipped cream or ice cream.

Chocolate Soufflé Cake From Kim Potts

• 6 1/2 ounces best-quality semisweet chocolate, chopped
• 3/4 cup plus 1 tablespoon unsalted butter
• 3 egg yolks
• 1 egg
• 1 cup sugar, plus more for dusting pan
• 6 egg whites
• Cocoa powdered confectioners sugar, for dusting

1. Makes one 10-inch cake
2. Heat oven to 300 degrees. Grease a 10-inch springform pan with one tablespoon butter, and dust generously with granulated sugar.
3. Melt chocolate and butter over simmering water in a double boiler, until melted about 6-8 minutes. Remove from heat and set aside to cool.
4. In an electric mixer fitted with whisk attachment, whip the yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
5. In an electric mixer, using a second whisk attachment and bowl, whip the egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3-4 minutes. Set aside. (The mixing bowl and whisk attachment must be clean and free of grease.) While the whites are beating, slowly add the cooled melted chocolate slowly to the yolk mixture.
6. Temper the whipped egg whites by mixing in a small amount of the chocolate mixture, about 1/4 cup. Then gently fold the whites into the chocolate yolk mixture, working quickly as to not loose the volume of the whites; the mixture will have a slightly marbleized appearance.
7. Pour the batter into the prepared pan and place on a parchment-lined baking sheet. Place in heated oven, and bake for 50-60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioner s sugar before serving.
8. For the cake to achieve its ideal texture, whip the egg yolks and sugar until the mixture achieve a pale yellow color and falls in thick ribbons. Take care not to overbeat the whites, or the cake will become tough rather than tender. Melt the chocolate and butter in a double boiler to assure smooth, uniform consistency. Moisture can cause chocolate to seize, or stiffen, and yield a grainy texture.

Chocolate Cherry Cake From Collette Buffaloe

• 1 CHEAP chocolate cake mix
• 1 can cherry pie filling
• 1 egg
• 1 tsp almond extract

1. Just dump all the ingredients together and mix until just moist. (it will be REALLY thick and lumpy - looks like brownie dough)
2. Bake at 350 for 35 - 40 minutes (or until pulls away from pan and is springy in middle, all that standard stuff...)

Chocolate Angel Delight

• Crust:
• 1 Cup Flour
• 1/4 C. Powdered Sugar
• 1 Cube Butter (I use Margarine)
• 1/2 chopped pecan (my family isn't crazy about nuts, so I leave it out)
• Cream Filling:
• 1 8 oz. pkg. Cream cheese softened
• 1 Cup powdered sugar
• Cream these two ingredients together

1. Mix the above into a pastry.
2. Pat into a 9X13 baking pan.
3. Poke holes all around the pastry.
4. Bake for 15 min. at 350 degrees.
5. Let cool before adding filling.
6. I also like to use a glass baking dish, it's pretty and you can see the different layers.
7. BE SURE YOU LET PASTRY COOL THOROUGHLY BEFORE YOU PUT IN FILLING
8. Now FOLD in 1 medium size Cool Whip into the Creamed Mixture above.
9. Spread onto COOLED CRUST.
10. Mix 1 large package of INSTANT CHOCOLATE PUDDING with 2 2/3 C. milk
11. Pour this over the cream cream filling already on the crust.
12. Take another Medium Size Cook Whip container and spread over chocolate pudding.
13. Garnish/Grate with chopped chocolate.(I usually grate part of a Hershey Bar. It's mainly for looks.

Chocolate Amaretto/Almond Cheesecake

• Crust:
• 1 cup graham crackers crumbs
• 1/4 cup cocoa powder
• 2 Tablespoons sugar
• 1/2 stick butter (4 Tablespoons) butter, melted
• Filling:
• 1 pound cream cheese, softened
• 1/2 cup sugar
• 3 large eggs
• 1 cup sour cream
• 8 ounces semisweet chocolate, melted and cooled
• 1 teaspoon vanilla
• 1 teaspoon almond extract and 1/3 cup Amaretto (almond liqueur)
• OR 1 Tablespoon almond extract and 1/3 cup whipping cream
• Topping:
• 2 ounces semisweet chocolate
• 2 Tablespoons butter
• 1/2 cup chilled heavy cream
• 1 Tablespoon powdered (confectioner's) sugar
• 2 teaspoons Amaretto OR 1 teaspoon almond flavoring
• 1/4 cup sliced almonds, toasted lightly
  

1. Crust:
1. In a bowl combine the graham cracker crumbs, the cocoa, the sugar and the butter and press the mixture into the bottom and 1 inch up the sides of a 10-inch spring form pan.
2. Filling:
1. In a bowl beat the cream cheese with the sugar until the mixture is smooth and beat in the eggs, 1 at a time, beating well after each addition.
   
2. Stir in the sour cream, the chocolate, the vanilla, the almond extract, and the Amaretto (or the almond extract and the whipping cream), turn the mixture into the shell and bake the cheesecake in a preheated 300 degree oven for 1 hour.
   
3. Turn the oven off and let the cheesecake sit in oven for 1 hour.
   
4. Cool completely on a rack and chill it, covered loosely, for at least 12 hours.
3. Topping:
1. In the top of a double boiler set over barely simmering water melt the chocolate and stir in the butter.
   
2. Spread the mixture over the cheesecake and chill the cheesecake for 1 hour.
   
3. In a chilled bowl beat the cream with the sugar and the amaretto (or almond flavoring) until it holds stiff peaks and with a pastry bag fitted with a decorative tip pipe the cream onto the cheesecake. Sprinkle the almonds over the cheesecake.

Cheesecake From Lois

• 1 small pkg. Jell-o ( 3 oz )
• 1 cup water
• 8 oz pkg. cream cheese
• 1 large can evaporated milk cooled
• 1 tsp vanilla
• 1 cup sugar
• 1 pkg. graham crackers
• 1/2 cup butter

1. Dissolve Jell-o in water cool to room temp.
2. make graham cracker crust mix with 1/2 cup melted butter
3. press 2/3 of crumbs in cake pan 9-13 set 1/3 of crumbs aside for topping
4. whip cooled evaporated milk tell like whipped cream add vanilla
5. blend cream cheese and 1 cup sugar in separate bowl slowly add Jell-o mixture
6. mix above mix to cream cheese pour in crust top with crumbs ( ref. 4 hrs )
7. If you want you can put cherry pie mix on top or strawberry leave of the crumb topping if you do

Cheesecake From Frances Whitney

• 1 c. coarsely ground walnuts (I use pecans from my tree sometimes)
• 1 t. cinnamon
• 2 c. sugar
• 2 c. crushed vanilla wafers
• 3 T. butter, melted
• 4 (8-oz) packages cream cheese, at room temperature
• 5 eggs
• 4 t. lemon juice
• 1 T. vanilla (real)
• 2 to 2-1/2 quarts fresh whole strawberries
• Sour Cream Topping
• 2 c. sour cream
• 1/2 c. sugar
• 1 t. vanilla
• Strawberry Topping
• 1 (12 oz) jar seedless raspberry jam
• 1 T. cornstarch
• 1/4 c. water
• 1 T. lemon juice
• 1 T. orange extract

1. Lightly butter a 10-in springform pan. Combine walnuts, cinnamon, 1/2 c. sugar, and wafer crumbs with melted butter. Press into pan and place in 350-degree oven 3 to 5 minutes.
2. Beat cream cheese until smooth. Slowly add remaining 1-1/2 cups sugar, then add eggs, lemon juice and vanilla. beat well. our over crust and bake at 350 for 40 to 50 minutes, until top is firm and light golden color. Remove from oven. Let stand at room temperature 15 to 20 minutes. Spoon sour cream topping over cooled cake. Return cake to 350 degree oven 5 minutes. Cool at room temperature and refrigerate several hours or until chilled.
3. Remove cake from pan. Arrange whole strawberries, pointed end up, on top of cake. Spoon Strawberry Topping over berries. Chill until serving time. Serves 12 (or 1 person 12 times!)
4. Sour Cream Topping
1. Combine: 2 c. sour cream, 1/2 c. sugar, 1 t. vanilla
5. Strawberry Topping
1. Place jam in saucepan over low heat. Combine cornstarch with cold water in measuring cup. Stir until lump free. Mix with jam. Add lemon juice and orange extract while stirring constantly over low heat until mixture is clear and thickened. Cool in refrigerator about 15 minutes, stirring frequently.

Cheese Cake From Pat

• Crust:
• 14 double graham crackers
• 3/4 cup butter (don't substitute margarine)
• 3 Tbsp. sugar
• Filling:
• 4 eggs
• 1 1/2 lb. cream cheese (room temperature)
• 1 cup sugar
• Topping:
• 1 pint sour cream
• 1 teaspoon vanilla
• 3 teaspoon sugar

1. Crush crackers with rolling pin and mix with sugar and butte. Pat into a crust and line cake pan.
2. Beat eggs well, add cheese and beat until smooth.
3. Add sugar and beat well.
4. Pour into crust and bake at 350 degrees for 30-45 min (sometimes it takes a little longer)
5. Cook until center rises. Time to cook really depends on the pan you use.
6. Cool for 20 minutes.
7. Set oven for 450 degrees.
8. Blend together and pour over cheesecake.
9. Bake 5 minutes at 450 degrees.
10. Cool and place in the refrigerator for a minimum of 24 hours.
11. Note: You must cool it for a minimum of 24 hours and it is even better at 48.

Carrot Cake

• 2 cups flour
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 2 cups sugar
• 1 cup oil
• 1 cup egg substitute or 4 eggs
• 2 cups grated carrots
• 1 8 oz can crushed pineapple, drained
• 1/2 cup chopped nuts
• 1 3 1/2 oz can coconut
• Cream Cheese Frosting:
• 1 3 oz package cream cheese, softened
• 1/4 cup butter or marg, softened
• 1 tsp vanilla
• 1 1/2 cups powdered sugar

1. Preheat oven to 350 degrees. Grease 10 inch tube pan or bundt pan. You can use 9" X 13" pan if you like. Sift dry ingredients together in a large bowl. Add sugar, oil, eggs, and mix well. Add carrots, nuts, coconut, and pineapple. Blend well. Pour into pan. Bake for 1 hour or until done. Cool. Frost with Cream Cheese Frosting.
2. In a large bowl, beat together cream cheese, marg and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth. Spread over cooled 13x9 inch cake.

Almond Pound Cake

• 2 cubes butter, soft
• 3 cups sugar
• 6 eggs, room temp
• 3 cups flour
• 1/4 tsp baking soda
• 1 cup sour cream
• 2 tsp almond extract (or vanilla or lemon)

1. Serves 32, very rich
2. Mix with an electric mixer and pour stiff batter into a greased and floured Bundt or tube pan.
3. Bake at 300 for 90 min or so. Loosen from pan sides carefully and invert onto a plate. We usually trim the very bulging top first with a knife and many volunteers arrive to consume the trimmings.

2 Step Cheesecake By Laura A Roberts

• 1 package (8 oz) Philly cream cheese, softened
• 1/3 cup sugar
• 1 tub (8 oz) Cool Whip Topping, thawed
• 1 (6 oz) graham cracker pie crust or Chocolate Pie Crust

1. Mix cream cheese and sugar with wish or electric mixer until blended. Gentle stir in whipped topping.
2. Spoon into pie crust. Refrigerate 3 hours or overnight. Makes 8 servings.

Spam Recipe From Lorallee

xThe way I like spam is this....you get a meat grinder and grind it up and then you get sweet pickles (baby ones out of the jars) and grind them up....and then you put them together and mix miracle whip in with it and BOY does it make GOOOOOD sandwich spread!

Hawaiian Casserole From Rosann Havey

• 1 can Spam
• 1/2 lb. cheese
• 1/2 c. oatmeal
• 1 egg

1. Mix together ingredients and form into meatballs.

Sauce:

• 4 T. butter(opt)
• 4 c. brown sugar
• 2 T. cornstarch
• 1 T. vinegar
• 13 1/2 oz. can crushed pineapple

1. Drain juice and add enough water to make 1 cup. Mix all together and pour over meatballs. Cook at 400 degrees for 20 min.

Soup

• All Play -- No Work Stew
• 2 lbs stew meat
• 6 carrots, cut in slices
• 6 medium potatoes, sliced
• 2 cans Golden Mushroom soup (not cream of mushroom)
• 6 tbsp chopped onion
• Salt, pepper & dash Tabasco
• 1 tbsp sweet basil (this is the secret)
• Put all ingredients in a shallow baking dish. Cover with a heavy layer of aluminum foil and bake about an hour and a half at 350. Everything cooks together and turns out yummy. Serves 6.
• (Note--the Golden Mushroom soup is getting expensive--over $1.00 a can here--so this has become a "special" dinner).

• Apple Pie In A Jar
• Syrup:
• 4 1/2 cups sugar
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 c. cornflour (or a little more)
• 1/4 tsp. nutmet
• 10 cups water
• Cloves
• Stir together to mix. Heat on stove top until thick and bubbly. Add 3 tsp. lemon juice.
• Slice green apples into water that has lemon juice added. This keeps apples from browning. Drain well. Add to sauce and stir through until apples are tender-crisp.
• Process in prepared jars.

• Beef Stew From Laura Clayton
• Brown 1 1/2 pound meat. while it is browning, mix the following in a small bowl:
• 1/8 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. black pepper
• 1/4 tsp. ginger
• 1/4 cup salt-free soy sauce (or reduced salt)
• 1 tsp. sugar
• Place browned roast in crock pot and pour sauce mixture over the meat. Add 1/2 cup water, and cook 10-12 hours. The longer, the tastier the meat. It tastes best when you put a fork into it and the meat just falls right apart. Keep an eye on I've never had to add water to the meat, but my sister said to make sure there is at least a 1/4 cup in the pot. Usually I let mine roast for 8 hours, then drain some of the liquid and cook some more. If you are at home while it's cooking, turn occasionally.

• Black Eyed Pea Soup
• 1 1 lb package black eyed peas (about 2 cups of dry peas)
• 1/2 onion, chopped
• 1/4 teaspoon garlic powder
• 1 tablespoon soy sauce, the lite sodium kind
• about 8 or 9 cups water
• Put all ingredients into a large pot.
• Bring to a boil.
• Reduce heat and simmer for about 1 1/2 hours or until beans are tender.
• You can also put all these things in a crock pot the night before or in the morning and it will be done.
• This recipe can also be used with split peas or any other pre cooked beans, like small white, great northern, pinto, kidney.

• Black-eyed Pea Soup
• 1 1-lb package black-eyed peas (about 2 cups of dry peas)
• 1/2 onion, chopped
• 1/4 teaspoon garlic powder
• 1 tablespoon soy sauce, the lite sodium kind
• about 8 or 9 cups water
• Put all ingredients into a large pot. Bring to a boil. Reduce heat and simmer for about 1-1/2 hours or until beans are tender. You can also put all these things in a crock pot the night before or in the morning and it will be done. This recipe can also be used with split peas or any other pre-cooked beans, like small white, great northern, pinto, kidney.

• Cheri's Minestrone Soup From Trina
• 1 lb. ground beef
• 1/2 tsp. dried basil
• 1 small onion, chopped
• 1 10 1/2 oz can garbanzo beans
• 1 lg. celery stalk, sliced
• 1 7 oz can corn
• 1/4 small head cabbage, thinly sliced
• 1 medium zucchini, sliced
• 1 14 1/2-16oz can tomatoes
• 3/4c. med. sized macaroni shells
• 1 Tbsp. bouillon
• Cook beef, onion, celery, cabbage till lightly browned and juices are gone.
• Add tomatoes, garbanzos, and corn WITH THEIR LIQUID, zucchini, macaroni, bouillon, basil and 3-4 cups H20 over high heat to boiling. Stir to break tomatoes. Reduce to low to simmer (8-10) minutes Stir well and simmer till noodles are tender.

• Chicken Soup From Stefenee Hymas
• 7 c. water
• 4 chicken bouillon cubes
• 2 peeled and grated carrots
• 1 peeled and grated potato
• 2 chopped celery stalks
• 1/2 c. grated onion
• 1 tbsp. parsley flakes
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 - 2 c. cut up cooked chicken (or turkey)
• 1/2 c. grated cheddar cheese
• 2/3 c. milk
• 2/3 c. flour
• Combine all ingredients EXCEPT cheese, milk and flour in a large pan. Bring to a boil. Simmer until all vegetables are tender, 20-30 minutes. Put milk in a 2 cup measuring cup and add the flour to it. Mix until creamy. Pour milk/flour mixture into the soup and add the cheese. Simmer until thickened (about 10 minutes). Be careful! The soup burns easily after the milk and cheese are put in.

• Chili Con Carne With Chili Cheddar Shortcakes From Susan Hulsey
• For the shortcake biscuits:
• 1 1/2 cups all-purpose flour
• 2 teaspoons double-acting baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into bits
• 1/4 pound sharp Cheddar, grated coarse (about 1 1/2 cups)
• four 2-inch pickled jalapeño chilies, seeded and minced (wear rubber gloves)
• 1 cup sour cream
• For the chili con carne:
• 2 large onions, chopped (about 3 cups)
• 1/4 cup vegetable oil
• 1 tablespoon minced garlic
• 2 carrots, sliced thin
• 3 pounds boneless beef chuck, ground coarse in batches in a food
• processor or by the butcher
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 tablespoons paprika
• 1 tablespoon crumbled dried oregano
• 1 tablespoon dried hot red pepper flakes, or to taste
• two 8-ounce cans tomato sauce
• 1 1/4 cups beef broth
• 3 tablespoons cider vinegar
• a 19-ounce can kidney beans, rinsed and drained
• 2 green bell peppers, chopped
• Make the shortcake biscuits
• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the Cheddar and the chilies, add the sour cream, and stir the mixture until it just forms a soft but not sticky dough. Knead the dough gently 6 times on a lightly floured surface, roll or pat it out 1/2 inch thick, and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F. oven for 15 to 17 minutes, or until they are golden.
• Make the chili con carne In a kettle cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened, add the garlic and the carrots, and cook the mixture, stirring, for 1 minute. Add the chuck and cook it over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, the cumin, the paprika, the oregano, and the red pepper flakes and cook the mixture, stirring, for 1 minute. Add the tomato sauce, the broth, and the vinegar, bring the mixture to a boil, and simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender. Add the kidney beans, the bell peppers, and salt and black pepper to taste and simmer the mixture, uncovered, for 15 minutes, or until the bell peppers are tender.
• Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon the chili con carne over the bottom half, and cover it with the top half of the biscuit.
• Serves 6.

• Chili For A Big Crowd From Sharon In Vancouver
• 6 - 106 Oz. cans Kidney Beans
• 4 - 106 oz. cans Tomato Sauce
• 3 - 106 oz cans peeled tomatoes
• 20 lbs. ground beef, cooked and drained
• 1 c. salt
• 2-1/2 c. sugar
• 3-1/2 c. chili powder
• 10 lg. onions diced or 1-1/2 cups dried minced onions
• 6 green peppers, diced or equivalent dried
• Brown meat, with fresh onions and green peppers, drain, and keep warm. Heat tomato sauce, tomatoes to boil, add spices and return to boil, add meat and return to boil, add beans and heat through stirring regularly.
• This is the recipe I developed for our ward's soup kitchen assignment and it was a hit. It will serve over a hundred. I think we served 130 that day. Each serving was about 1-1/2 cups.
• Makes 180+ Cups

• Chili From Sheri G
• One small plastic bubble lid to a blender ((OPTIONAL))
• 1 to 2 pounds hamburger
• 1 large onion chopped
• 1 to 1/2 packages shilling chili seasoning packets
• Van camp or any brand pork and beans.
• For a big pot I use 2 of the largest cans
• The same amount of cans of diced tomatoes
• You just brown you hamburger and onion together... Add beans, tomatoes, and seasoning....let simmer.....
• meanwhile you take the plastic bubble part of the lid and blend in lender with the tomatoes for about long enough to hear it is here.... 1 to 2 seconds.
• then dump in chili and stir well. making sure to watch for the lid so you can grab it before it enters into the big pot of chili.....then about die because there is no lid to rescue and it is in 10000 pieces......spend an hour and a half scooping through the chili spoonful by spoonful until you have found all the pieces of plastic, which resembles glass. Let simmer and hope you got everything out.... But plan on at least 25 people bringing you a piece that you forgot to get out. And that doesn't mention all those kind and nice people who just didn't say anything.
• Make sure your insurance is up to date incase some one gets a piece of that extra textured glassy stuff and doesn't appreciate what it did to their throat....
• Well all and all the Chili recipe is really good, easy and gets ate up faster than you can imagine. With or without the plastic all broken up.....
• I'll never forget that day as long as I live, and even if I could I would always soon remember and as long as we have sweet sisters like Frances here on SS who will keep reminding me......hehehe

• Chilled Melon Soup
• 1 to 2 melons, to yield about 2 pounds of flesh, choose any nice melon, cantaloupe, honeydew, watermelon, etc
• 1 inch piece fresh ginger, grated
• 2 T white wine vinegar
• 2 T extra virgin olive oil
• salt and freshly ground white pepper to taste
• 6 T blanched almonds, ground very fine
• Remove seeds from melon and cut away the peel and rind. In a blender or food processor liquefy the melon flesh with all the ingredients. Chill in the refrigerator. The soup will thicken when the almonds have been absorbed. Serve cold with a drizzle of extra virgin olive oil and an optional cheese crisp. Cheese Crisp Method: Place 3 tablespoons of grated parmesan cheese in a small Teflon pan, spread out the cheese until it is round and looks a little lacey. Heat over medium heat until the crisp melts and begins to turn light golden. Remove to a platter or other surface and let cool. The crisps may be shaped while still warm. If you like a bit more zest to you crisp, add a touch of cayenne pepper or Tabasco sauce.

• Chinese Chicken Corn Soup From The Art Of Cooking For The Diabetic
• 3 cups chicken broth
• 1 (8-1/4 ounce) can creamed corn
• 1 cup chicken, diced, cooked, -skinned
• 1 Tablespoon cornstarch
• 2 Tablespoon cold water
• 2 egg whites
• 2 Tablespoon fresh parsley, finely minced
• Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncovered, for 3 minutes. Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.
• Yield: 6 servings
• Nutritional Information: 238.4 calories; 6.6 grams fat; 13.8 grams protein; 31.2 grams carbohydrates; 79 mg cholesterol; 963 milligrams sodium.
• Diabetic Exchanges: 2 grain/starch; 1-1/2 lean meat; 1/2 vegetable; 1/2 fat

• Chinese Noodle
• 1 bag of shredded Cabbage (I often use the shredded broccoli)
• 1 bunch of green onions chopped
• 1 cup of Sunflower seeds
• 1 cup of slivered almonds
• 2 package beef Ramon noodles crumbled
• Dressing:
• 1 cup of salad oil
• 1/2 cup Sugar
• 1/3 cup of white vinegar
• the seasoning packets out of the beef Ramon noodles
• Mix at least 2 hours before needed. Add at the last minute before serving. Can add chunks of chicken or without to accompany other main dishes.

• Chinese Vegetable Soup From Bonnie Howell
• 1 can beef broth (or chicken)
• 1 can water
• 1 can Chinese mixed vegetables (the ones with bean sprouts, bamboo shoots, mushrooms, etc.)
• 1 or 2 bullion cubes (optional - gives it richer flavor)
• Mix broth and water, add veggies and bouillon and simmer until hot. This is VERY filling because of the veggies. The whole can of beef broth only has 40 calories, and the whole can of veggies is only 36 calories. The bullion cubes have 5 calories each. There is no way I can eat it all and it makes my 600 calorie days on the Rotation Diet manageable (I'm full!). That's about 3 bowls of soup for 86 calories plus 2 slices of Heiner's 35 Hearty Wheat bread (70 calories). All of that for 156 calories!

• Confetti Bean Soup
• About 3 hours before serving:
• Rinse beans from 1 container Confetti Bean Soup Mix with running cold water and discard and stones or shriveled beans. In 5 quart Dutch Oven over high heat, heat beans and 9 cups water to boiling; cook 3 minutes, then let stand 1 hour. Drain and rinse beans.
• Return beans to Dutch oven; add contents of seasoning bag from mix and 5 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally.
• Add on 14 1/2 - 16 oz can stewed tomatoes with its liquid; over high heat, heat to boiling. Reduce heat to low; cook, uncovered, 15 minutes longer, stirring to break up tomatoes. Discard Bay leaf. Makes 6 main-dish servings.
• Each main-dish serving: About 345 calories, 2 g fat, 0 mg cholesterol, 1065 mg sodium

• Confetti Bean Soup From Katie Farrar
• 16 oz. dry black beans
• 16 oz. dry Great Northern beans
• 16 oz. dry red kidney beans
• 16 oz. dry pinto beans
• 16 oz. dry split peas
• seasoning bags (below)
• In large bowl, mix beans; spoon into four 4-cup containers, placing about 3 rounded cups in each.
• Prepare Seasoning Bags. Place 1 Seasoning Bag in each container. If giving mix as gifts, include the Confetti Bean Soup recipe (below) with each gift. Makes 4. SEASONING BAGS: Cut four 6-inch squares plastic wrap. Onto each square, place 3 beef bouillon cubes, 3 Tablespoons dried chopped chives, 1 teaspoon salt, 1 teaspoon dried savory, 1/2 tsp ground cumin, 1/2 tsp ground black pepper and 1 bay leaf. Gather plastic wrap up to form a pouch; tie with string, or for gifts, tie with ribbon.

• Confetti Bean Soup Mix
• 16 oz. dry black beans
• 16 oz. dry Great Northern beans
• 16 oz. dry red kidney beans
• 16 oz. dry pinto beans
• 16 oz. dry split peas
• seasoning bags (below)
• In large bowl, mix beans; spoon into four 4-cup containers, placing about 3 rounded cups in each.
• Prepare Seasoning Bags. Place 1 Seasoning Bag in each container. If giving mix as gifts, include the Confetti Bean Soup recipe (below) with each gift. Makes 4.
• SEASONING BAGS: Cut four 6-inch squares plastic wrap. Onto each square, place 3 beef bouillon cubes, 3 Tablespoons dried chopped chives, 1 teaspoon salt, 1 teaspoon dried savory, 1/2 tsp ground cumin, 1/2 tsp ground black pepper and 1 bay leaf. Gather plastic wrap up to form a pouch; tie with string, or for gifts, tie with ribbon.
• About 3 hours before serving:
• Rinse beans from 1 container Confetti Bean Soup Mix with running cold water and discard and stones or shriveled beans. In 5 quart Dutch Oven over high heat, heat beans and 9 cups water to boiling; cook 3 minutes, then let stand 1 hour. Drain and rinse beans.
• Return beans to Dutch oven; add contents of seasoning bag from mix and 5 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally. 3. Add on 14 1/2 - 16 oz can stewed tomatoes with its liquid; over high heat, heat to boiling. Reduce heat to low; cook, uncovered, 15 minutes longer, stirring to break up tomatoes. Discard Bay leaf. Makes 6 main-dish servings.

• Corn Sausage Chowder
• 1 lb bulk pork sausage
• 2 C water
• 1 C coarsely chopped onion
• 17 oz can cream corn
• 4 C (1/2 inch) peeled potatoes
• 17 oz can whole kernel corn, drained
• 1 tsp salt
• 12 oz can evaporated milk
• 1/2 tsp dried marjoram
• 1/2 tsp pepper
• In a Dutch oven or kettle, cook sausage and onion until sausage is brown and onion is tender; drain on paper towel. Return sausage and onion to Dutch oven with potato, salt, marjoram, pepper and water. Bring to boil, reduce heat and simmer just until potato is tender, about 15 minutes.
• Add cream style corn and whole kernel corn and evaporated milk. Heat through. 6 servings.

• Corn Sausage Chowder From Kim In Wisconsin
• 1 lb bulk pork sausage
• 2 C water
• 1 C coarsely chopped onion
• 17 oz can cream corn
• 4 C (1/2 inch) peeled potatoes
• 17 oz can whole kernel corn, drained
• 1 tsp salt
• 12 oz can evaporated milk
• 1/2 tsp dried marjoram
• 1/2 tsp pepper
• In a Dutch oven or kettle, cook sausage and onion until sausage is brown and onion is tender; drain on paper towel. Return sausage and onion to Dutch oven with potato, salt, marjoram, pepper and water. Bring to boil, reduce heat and simmer just until potato is tender, about 15 minutes.
• Add cream style corn and whole kernel corn and evaporated milk. Heat through. 6 servings.

• Diet Chili
• 16 oz can kidney beans, canned (red or white) -- do not drain
• 16 oz can tomatoes, canned -- do not drain
• 1/4 cup onion -- chopped
• 1/4 cup green pepper -- chopped
• 1 tbsp garlic -- minced
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1 tbsp chili powder
• Sauté onion and green pepper until tender. Add garlic, beans, tomatoes, and seasonings and mix well. Simmer 30-40 minutes. This freezes well in pint size containers to be used as work lunches.

• Diet Chili
• 1 16 oz can kidney beans, canned (red or white) -- do not drain
• 1 16 oz can tomatoes, canned -- do not drain
• 1/4 cup onion -- chopped
• 1/4 cup green pepper -- chopped
• 1 tbsp garlic -- minced
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1 tbsp chili powder
• Sauté onion and green pepper until tender. Add garlic, beans, tomatoes, and seasonings and mix well. Simmer 30-40 minutes.

• Goulash From Verda
• Brown 1/2 to one lb hamburger seasoned with salt, pepper Meanwhile, cook macaroni (adjust for family size) When macaroni is done, drain. Add hamburger, canned tomato juice (enough to cover the other mixture. Season with onion, garlic powder, 2 tsp. margarine, and Italian Seasonings.

• Healthy Chili
• This is very delicious and low in fat, too. (Not very hot, you could add more 'heat')
• 1 chopped Onion
• 1 each small red and green peppers
• 1- 1 1/2 lbs lean gr beef or gr turkey
• Brown the above in a tiny bit of oil
• Add and simmer a few hours, (more if possible for the best flavor)
• 1 Tbsp Cumin,
• 2 Tbsp Chili powder
• 2 Tbsp sugar
• 2 cans crushed Tomatoes
• Then add and simmer a bit more:
• 32 oz bottle V-8 juice
• 2 (or more) large cans Kidney beans, drained and rinsed WELL

• Hungarian Goulash
• 2 lb. beef chunks
• 1 cup onion, sliced
• 1 small clove garlic, minced
• 3/4 cup catsup
• 2 tbsp. Worcestershire sauce
• 1 tbsp. brown sugar
• 2 tsp. salt
• 2 tsp. paprika
• 1/2 tsp. dry mustard
• 1-1/2 cup water
• 2 tbsp. flour
• 1/4 cup water
• Brown beef cubes, then add remaining ingredients, except 2 tbsp. flour and 1/4 cup water. Simmer 2-21/2 hours. Thicken with flour and water. Serve over noodles.

• Hungarian Goulash From Heidi Weatherston
• 2 lb.. beef chunks
• 1 cup onion, sliced
• 1 small clove garlic, minced
• 3/4 cup catsup
• 2 tbsp. Worcestershire sauce
• 1 tbsp. brown sugar
• 2 tsp. salt
• 2 tsp. paprika
• 1/2 tsp. dry mustard
• 1-1/2 cup water
• 2 tbsp. flour
• 1/4 cup water
• Brown beef cubes, then add remaining ingredients, except 2 tbsp. flour and 1/4 cup water. Simmer 2-21/2 hours. Thicken with flour and water. Serve over noodles.

• Kimbler Soup
• 1.5 to 2# hamburger
• 2-3 qt. canned tomatoes
• 1/2 lg. onion chopped
• 5 carrots (or more)
• 4 sticks celery (or more)
• 1 qt. green beans
• Season with salt, pepper, garlic powder, onion powder, celery salt, worst. sauce, 3-4 T. sugar. Boil/then simmer all ingredients. for 2 to 3 hours until carrots and beans are very tender. Add water if needed. Cool before serving.

• Midwest Chowder
• Simmer in 2 cups water with salt to taste:
• 2 cups Potatoes, diced
• 1 cup celery, sliced
• 1 cup carrots, sliced
• 1 cup onion, chopped
• Make white sauce:
• 2 cups milk
• 1/4 cup margarine
• 1/4 cup flour
• 1 brick (10 oz) of Cracker Barrel Cheese, grated
• Add 1 can creamed corn to white sauce, then add to undrained vegetables.
• Heat gently, do not boil.

• Mulligatawney Dal Soup
• 2 cups dry lentils, (any color) washed, soaked in warm water for about 30 mins., then drained and washed again.
• 1 stick margarine, melted over med. heat, in an 8 cup cooking pot.
• 1 large onion, coarsely chopped, stir-fried in margarine 5 mins.
• 4 cloves garlic, coarsely chopped, also stir-fried with onion.
• Mix these spices in a small bowl, add to above mixture, then stir-fry for 5 mins. (This releases their flavor much better than just adding them to water at a later time.)
• 1 Tablespoon ground Coriander
• 1 teaspoon ground Turmeric
• 1 teaspoon ground Cardamom
• 1 teaspoon ground Ginger
• 1 Tablespoon ground Cumin
• 1 Tablespoon ground Fenugreek
• 1 Tablespoon salt
• 1/2 teaspoon cayenne
• Add 6 cups hot water to lentil mixture, stir and place over med. heat. Add spice mixture and stir well again. When soup begins to simmer, turn to low heat and cook about 30 mins. until lentils are soft. (Using high heat at any time may make the lentils tough.)
• Serve as is, or if you prefer a smooth style of soup, pour part of it into a blender at a time, and blend until smooth. This also freezes well, if your family does not eat all of it in 2 days.

• Nacho Potato Soup
• 1 package au gratin potatoes
• 1 can drained whole kernel corn
• 1 can diced tomatoes with chilies
• 2 cups water
• 2 cups milk
• 2 cups cubed or shredded cheese
• In a 3 quart saucepan combine the entire contents of the potato mix, corn, tomatoes, water, mix well. Bring to a boil, reduce heat, cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and dash of hot pepper sauce if desired. Cook and stir until the cheese is melted.

• Navy Or White Bean Soup
• Before bed, put an entire bag of washed lima/navy/white beans in salted (add a little baking soda too) water. Soak overnight. Next late a.m., put a hambone (or hamhocks) in a large pot of water. (I use my spaghetti cooker so that I can easily lift out the bone to cool and pick.) Boil 2 hours, lift out bone. Add drained, rinsed beans, 1 large bay leaf, 4-6 peppercorns, 8 whole cloves, 1 minced onion, 1 minced garlic clove, and several whole peeled potatoes. (Depends on how thick you like your soup.) Test beans & potatoes for doneness; when potatoes are done, take out, mash, stir back in. Serve with cornbread, milk, and honey.

• Potato Cheese Soup From Nancy Teusch
• 3 C chicken broth
• 1 C finely chopped celery
• 1/2 C finely chopped onion
• 5 C potatoes, diced small
• 1 tsp. salt & pepper
• Cook ingredients for 10-15 minutes, boiling gently. Remove from heat.
• Melt 3/4 cup butter in small pan. Add 3/4 cup flour to melted butter. Stir mixture into cooked vegetables. Add 1 quart (4 cups) half & half (I use milk) to above mixture, stirring well. Add 1/2 jar of 8 oz Cheeze Whiz (or 1 zap-a-pack). Stir well. Cook on low or simmer (must be low heat or will scorch), stirring often until thick.
• Can serve this soup in soup bowls.
• If you don't have Cheeze Whiz, a processes cheesy thing, experiment with real cheese (imagine that!). Mine has never scorched and it seems to take forever to get thick, so I sometimes simmer on med. or med./high.

• Potato-Dill Chowder From Janna
• Combine in quart plastic zipper bag:
• 1/2 cup diced dried potatoes
• 1/4 cup instant mashed potato flakes
• 1/4 cup nonfat dry milk powder
• 2 T bacon bits, opt.
• 1 T dried onion flakes
• 1 T dried bell pepper flakes or dried diced bell pepper
• 2 t chicken bouillon granules
• 1/2 t crumbled dried dill
• 1/4 t Butter Buds, opt.
• pinch dried thyme
• pinch pepper
• At camp: In med. pot, boil 1 1/2 cups water. Add mix; stir well. Cover, remove from heat and let stand 15 min. Return to boiling, reduce heat, and simmer, stirring occasionally, until potatoes are tender (5-10 min.)
• Serves 2.

• Ravioli Soup
• 1 can mini ravioli
• 1 can pasta ready tomatoes
• 1 can minestrone soup (or use your own mixed veggies, Italian seasoning and broth)
• Heat and Serve

• Red Lentil and Veggies Soup
• 1 cup red lentils (uncooked)
• 1 cup rolled oats
• 2 litres boiling water (um, about 1 kettle-full)
• 2 carrots
• 2 zucchinis
• 1/4 cauliflower (you can use frozen if you want)
• Shallots or 1 onion
• 1 or 2 garlic cloves
• Small handful green beans
• 1 tablespoon tomato paste
• 1 tablespoon mild paprika
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon mixed herbs (or fresh herbs of your choice)
• 2 bay leaves
• 1 teaspoon soy sauce, or some salty/yeasty soup flavoring
• Salt and pepper to taste
• Sort and rinse lentils. Place in largish saucepan with boiling water on low to medium heat. Bring to the boil. Then add the chopped carrots, zucchinis, cauliflower, shallots (or onion), green beans and crushed garlic. Stir. Add the rolled oats. Add the spices and herbs (but *not* the soy sauce as salt can sometimes slow down the cooking of lentils or beans). Stir. Cover and cook on low heat for 10 to 20 minutes, stirring occasionally. When the lentils are soft and starting to collapse add the tomato paste and the soy sauce. Add more water if you want a thinner soup. Stir. Add salt and pepper to taste (optional). Serve with warm bread.

• Roasted Butternut Squash Soup
• 3 cups butternut squash, chopped
• 1/2 cup orange juice
• 1/3 cup dark brown sugar
• 1 cinnamon stick
• 1/4 cup sweet butter
• 1 cup leek, white part only, roughly chopped
• 1/2 cup onion, chopped
• 1 Granny Smith (tart green) apple, peeled, cored and chopped
• 4 cups chicken stock or vegetable bouillon
• 1/3 cup heavy cream (optional)
• salt
• freshly ground pepper
• 1/4 cup extra virgin olive oil
• 1 cup butternut squash, diced fine
• 1/4 cup sage leaves
• 1/8 cup Italian parsley
• 1/2 cup canola oil
• 6 sage leaves
• [I skipped the last four ingredients and that garnish -- no time]
• In a large bowl, toss 3 cups of butternut squash (peeled and seeded), cut into large chunks. Add orange juice, brown sugar and cinnamon stick. Pour into a roasting pan and cover with aluminum foil. Bake in a preheated 450 degree oven for 1 hour or until tender. Discard cinnamon stick and drain, reserving juice.
• In a heavy bottomed stock pot, place butter, leek, onion and apple. Cook slowly over a medium flame, stirring frequently, until very tender. Do not allow to color. Add chicken stock or vegetable bouillon, Bring to a boil. Add squash but not the reserved juice. Cook for five minutes and add the optional 1/3 cup heavy cream (if desired), then sinner for about 5 minutes more. Cool and puree with a hand blender till very smooth. (If you don't have a hand blender, you could probably just puree it in batches in a regular blender.)
• In a non-stick sauté pan over a high flame, place 1/4 cup extra virgin olive oil. When it begins to smoke (or when it starts that beautiful hot oil smell), add 1 cup of butternut squash, diced into small pieces. Stir until slightly colored. Add the reserved "juice" from the squash that was roasted earlier. Cook until all the liquid evaporates and the squash is lightly glazed. Reserve in a warm place.

• Roasted Butternut Squash Soup From Sue Chapman
• 3 cups butternut squash, chopped
• 1/2 cup orange juice
• 1/3 cup dark brown sugar
• 1 cinnamon stick
• 1/4 cup sweet butter
• 1 cup leek, white part only, roughly chopped
• 1/2 cup onion, chopped
• 1 Granny Smith (tart green) apple, peeled, cored and chopped
• 4 cups chicken stock or vegetable bouillon
• 1/3 cup heavy cream (optional)
• salt
• freshly ground pepper
• 1/4 cup extra virgin olive oil
• 1 cup butternut squash, diced fine
• 1/4 cup sage leaves
• 1/8 cup Italian parsley
• 1/2 cup canola oil
• 6 sage leaves
• In a large bowl, toss 3 cups of butternut squash (peeled and seeded), cut into large chunks. Add orange juice, brown sugar and cinnamon stick. Pour into a roasting pan and cover with aluminum foil. Bake in a preheated 450 degree oven for 1 hour or until tender. Discard cinnamon stick and drain, reserving juice.
• In a heavy bottomed stock pot, place butter, leek, onion and apple. Cook slowly over a medium flame, stirring frequently, until very tender. Do not allow to color. Add chicken stock or vegetable bouillon, Bring to a low boil. Add squash but not the reserved juice. Cook for five minutes and add the optional 1/3 cup heavy cream (if desired), then sinner for about 5 minutes more. Cool and puree with a hand blender till very smooth. (If you don't have a hand blender, you could probably just puree it in batches in a regular blender.)
• In a non stick sauté pan over a high flame, place 1/4 cup extra virgin olive oil. When it begins to smoke (or when it starts that beautiful hot oil smell), add 1 cup of butternut squash, diced into small pieces. Stir until slightly colored. Add the reserved "juice" from the squash that was roasted earlier. Cook until all the liquid evaporates and the squash is lightly glazed. Reserve in a warm place.
• Place 1/4 cup sage leaves, 1/8 cup Italian parsley and 1/4 cup canola oil in a blender with a few ice cubes. Blend at high speed until very smooth. Pour into a cup and refrigerate.
• In a small pan with a little peanut oil, fry 6 large sage leaves till crispy and drain on paper towels.
• Ladle squash “soup" puree into six warm bowls. Sprinkle glazed, diced squash evenly over bowls and drizzle about 1 teaspoon sage oil over each; lay one crisp sage leaf on each bowl of soup. Serve immediately.
• Yield: 6 servings

• Ship Wreck From Trina
• macaroni noodles
• 1 can of corn
• jar of spaghetti sauce
• Cook desired amount of pasta, add spaghetti sauce and corn. Mix well. Heat thoroughly. Serve.

• Stefenee's Chili From Stefenee Hymas
• 2 c. small red beans (soaked overnight)
• 1# browned hamburger
• 1/2 c. chopped onion
• 2 16 oz cans tomato sauce
• 1 green chili diced
• 1 tsp. salt
• 1/2 tsp. garlic powder
• 1 tbsp. chili powder
• 1 tsp. oregano
• 1/2 tsp. cumin
• 1 tbsp. parsley flakes
• Cook beans until tender (about 1.5-2 hours). Drain off most of the liquid, reserving about 2 cups of water. Mix in all the remaining ingredients together. Simmer 1 hour or until thickened. (Best if refrigerated overnight before serving)

• Taco Ramen
• 6 pkgs of beef flavored top ramen
• l lb ground beef
• Taco seasoning packet
• grated cheese
• Break up ramen noodles and cook . Drain. Add 4 packets of the seasoning. Add to browned ground beef that has been cooked with the taco seasonings. Top with grated cheese.

• Taco Ramen
• 6 packages of beef flavored top ramen
• l lb ground beef
• Taco seasoning packet
• grated cheese
• Break up ramen noodles and cook . Drain. Add 4 packets of the seasoning. Add to browned ground beef that has been cooked with the taco seasonings. Top with grated cheese.
• Tomato Soup Pasta
• Boil any plain pasta. Drain and put aside.
• Heat a small can of Tomato soup and mix in grated cheese until it has melted into the soup.
• Once soup is warm enough, add the pasta and mix until the pasta is covered in the soup - the soup is like a sauce for it. This tasted better after being in the fridge for a night.

• Vegetable-Bean Stew With Couscous From Lynn Richardson
• 1/4 c. olive oil
• 1 lg onion, chopped fine
• 1 EACH large red and green pepper, chopped
• 1 tsp coriander
• 1 tsp cinnamon
• 2 med. sweet potatoes, peeled and cut into 1/2" cubes
• 2 lg tomatoes, peeled and chopped
• 1/4 c. water
• 1 TBLS fresh lemon juice
• 1/2 tsp saffron threads
• 2 c. cooked garbanzo beans (chick peas)
• salt to taste
• 1 med. zucchini, chopped
• 4 c. hot cooked couscous (recipe follows)
• Hot pepper sauce (recipe follows)
• Heat oil in large pot over medium heat. Add onion, peppers, coriander, cinnamon, and cook, stirring occasionally, for about 5 mints or until onions are tender. Add sweet potatoes, and cook, stirring often, for 2 minutes. Add tomatoes, water, lemon juice, saffron, and garbanzos. Season to taste with salt. Cover, reduce heat, and cook for 15 minutes. Add zucchini, and cook covered for about 5 more minutes, or until sweet potatoes are tender. Taste for seasoning, add salt if needed. Serve over couscous, and allow everyone to add pepper sauce as desired.

• Vegetarian Lentil Curry
• 4T veg. oil
• 8oz lentils
• chopped onions
• 2 3/4 cups stock
• clove crushed garlic
• 1 tsp lemon juice
• 1/2t chili powder
• salt and pepper to taste
• 1/2t turmeric
• diced apples
• 1/2t coriander
• diced carrots
• 1/2t cumin
• 2 oz white raisins
• Sauté the onion and garlic in the oil. Add spices and lentils. Cook gently for 1 minute.
• Stir in stock, lemon juice, salt and pepper. Bring to a boil and simmer for 5 minutes.
• Transfer to a slow cooker and stir in apple, carrot, and raisins. Cook on low temperature for 4 hours.
• Serve with rice or Cous Cous.
• You may have to adjust the cooking time... I've found that my English slow cooker cooks different than my American one. I liked this recipe, but be warned it makes a lot!

• Willy Wonka's Soup
• Divide 1 loaf of frozen bread dough (thawed) or one loaf's worth of homemade dough into four pieces.
• Flatten each piece into an eight-inch circle. Place circles on a greased baking sheet and allow to rise until double in size. Bake at 375 degrees F. until golden brown (about 15 minutes). When bread is done, it will sound hollow when plunked on the bottom. Makes 4 bread bowls. Hint: If you prefer rounder (instead of flatter) bread bowls, don't flatten the dough too much. Instead, keep the dough in the shape/size of a hamburger bun and let it double in size before baking. You can brush the unbaked bowls with beaten egg white and sprinkle with sesame seeds or poppy seeds for added appeal. To serve, cut a circle from the topside, being careful not to puncture the bottom or sides of the bowl. Set top aside. You can either scoop out the bread filling in the bowl's center, or compress it with the back of a spoon. Place on a plate and fill with your favorite soup. Replace bowl top or serve on the side.

Sauces

• Apple Syrup From Linda Despain
• 6 oz. can unsweetened apple juice concentrate
• 2 whole cloves
• 1 cinnamon stick
• 1/4 C. water
• Heat all ingredients to boiling. Simmer 5 minutes or until syrup measures 3/4 C. 6 servings--40 calories each

• BBQ Sauce From Vicki Redding
• 1 Cup of finely minced onion.
• 3 Garlic cloves
• minced and then sautéed in 1T of butter until onion and garlic start to brown.
• ( You may want to put this all in a blender and puree it all together)
• Add the following ingredients and use your blender or a mixer and blend well. bring to a boil and simmer for 1/2 hour stirring frequently.
• 1t Allspice
• 2t Garlic salt
• 2T Tabasco or any kind hot sauce
• 4Cups of Ketchup
• 1(12OZ) Jellied cranberry sauce

• Big "Match" Special Sauce From Sue Chapman
• 1 c Miracle whip salad dressing
• 1/3 c Creamy French dressing
• 1/4 c Sweet pickle relish
• 1 tb Sugar
• 1/4 ts Pepper
• 1 t Dry minced onion
• Recipe by: Gloria Pitzer's Better Crockery Cookbook Stir all ingredients together with spoon, as listed. Makes 2 cups sauce. Keeps for one week if refrigerated and well covered. Do Not Freeze.

• Creamy Fruit Dressing
• 1 8-oz. package cream cheese, soft
• 1/3 c. orange juice
• 2 Tbsp sugar
• 1/2 tsp. ginger
• Blend well and serve with fresh fruit. Makes 1 1/2 cups.

• Creamy Fruit Dressing From Julie Wooley
• 1 8-oz. pkg cream cheese, soft
• 1/3 c. orange juice
• 2 Tbsp sugar
• 1/2 tsp. ginger
• Blend well and serve with fresh fruit. Makes 1 1/2 cups.

• Enchilada Sauce From Stefenee Hymas
• 1 c. (15 oz.) Tomato sauce
• 2/3 c. water
• 1 tbsp. Chili powder
• 1/2 tsp. Cumin
• 2 whole green chilies, chopped
• 1/4 tsp. Garlic powder
• Heat ingredients to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Coat tortilla with sauce on both sides and roll up enchilada.

• Freezer Cheese Sauce Mix From Sue Chapman
• 3/4 cup all purpose flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup butter or margarine
• 4 cups milk
• 2 cups condensed chicken broth
• 1 cup half and half
• 4 egg yolks, beaten
• 12 oz. (3 cups) shredded cheese
• In a small bowl, combine flour, salt and nutmeg; set aside.
• In a heavy large saucepan, melt butter or margarine over medium heat. Gradually stir in flour mixture, milk and chicken broth until smooth. Cook and stir until smooth and slightly thickened, about 2 minutes. Remove from heat.
• In a medium bowl, stir half and half into egg yolks. Blend in about half of the hot sauce. Stir egg mixture into remaining sauce. cook and stir over medium heat about 2 minutes; do not boil. Remove from heat. Stir in cheese until melted. Cool to room temperature.
• Refrigerate sauce until cooled. Pour about 1 1/3 cups sauce into each of 6 freezer containers with tight fitting lids. Leave 1" space at top of each container. Attach lids. Label with date and contents. Store in freezer. Use within6 months. Makes 6 packages or about 8 cups.
• What I did today was this: The book recommends Cheddar cheese. I had that, but wanted a white sauce and didn't have white cheddar, so use Havarti, which I did have. I cut it into smallish chunks and it melted just fine! The nice thing about this sauce is that it really DOES re melt after freezing and is very nice and smooth, because part of the thickener is the egg yolks. Today I used it with noodles and left over turkey in chunks, and some mushrooms, then made a topping with melted butter (you can tell I'm not a 10W, but probably should be), seasoned bread crumbs and Parmesan cheese. I refrigerated it, since I was working, then had my son put the casserole into the oven at 350 degrees for about an hour. The missionaries (4 of them) loved it, two had seconds, as did my husband and our non member neighbor. If you use spaghetti, you can call that a Turkey Tetrazzini, but with noodles it's just noodles and turkey casserole.

• Freezer Cheese-Sauce Mix
• 3/4 cup all-purpose flour
• 1-1/2 teaspoons salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup butter or margarine
• 4 cups milk
• 2 cups condensed chicken broth
• 1 cup half-and-half
• 4 egg yolks, beaten
• 12 oz. (3 cups) shredded cheese
• In a small bowl, combine flour, salt and nutmeg; set aside.
• In a heavy large saucepan, melt butter or margarine over medium heat. Gradually stir in flour mixture, milk and chicken broth until smooth. Cook and stir until smooth and slightly thickened, about 2 minutes. Remove from heat.
• In a medium bowl, stir half-and-half into egg yolks. Blend in about half of the hot sauce. Stir egg mixture into remaining sauce. cook and stir over medium heat about 2 minutes; do not boil. Remove from heat. Stir in cheese until melted. Cool to room temperature.
• Refrigerate sauce until cooled. Pour about 1-1/3 cups sauce into each of 6 freezer containers with tight-fitting lids. Leave 1" space at top of each container. Attach lids. Label with date and contents. Store in freezer. Use within6 months. Makes 6 packages or about 8 cups.

• French Dressing From Trina
• 1 c. olive/vegetable oil
• 2 Tbsp. chopped onion
• 2/3 c. ketchup
• 1 tsp. salt
• 1/2 c. sugar
• 1 tsp. pepper
• 1/2 c. white vinegar
• 1 tsp. dried mustard
• 1 tsp. paprika
• blend all ingredients and Shake in a tightly sealed container. Serve.

• Honey BBQ Sauce From Vicki Redding
• Get out an enameled or non-stick pot and add the following:
• 4Cups of ketchup,
• 1/2Cup of cider vinegar
• 1C Water
• 3t Lemon pepper salt or seasoning salt
• 1t Salt
• 1 1/2 Cup of honey
• 1T Spicy mustard
• 1T Chili powder
• 1/4 Cup of Worcestershire sauce
• 3T Tabasco or other hot sauce
• bring it to a boil and then simmer for an hour stirring frequently

• Honey Butter From Sheri Houston
• 1/2 cup softened butter
• 1/4 teaspoon vanilla
• 1 egg yolk
• 1 cup honey
• Whip butter.
• Add vanilla and egg yolk.
• Gradually whip in honey till light and fluffy.

• Honey Poppy Seed Dressing From Sue Chapman
• Mayonnaise
• Honey to thin it out
• Poppy seeds

• Hot Fudge Topping From Frances Whitney
• 1 c. sugar
• 1 t. vanilla
• 3T. cocoa
• 3 T. butter
• 1/2 c. evaporated milk
• Boil 2 minutes, stirring constantly. Becomes thicker after it cools.
• I usually make this with a whole cube of butter, whole can of milk, scant 3 c. sugar and a blob of cocoa with at least a T. of vanilla. The sauce doesn't last long in my house, and I don't like having partially opened cans of evaporated milk left over.

• Hot Pepper Sauce From Lynn Richardson
• 1/3 c. olive oil
• 2 1/2 tsp cayenne
• 1 1/2 tsp ground cumin
• 1 clove garlic, pressed or finely chopped
• 1/4 tsp salt
• In a small saucepan, combine all ingredients, and cook over med-low heat for about 5 minutes, stirring very frequently. Serve warm or at room. temperature.

• Lemon Pepper Vinegar
• 2 TBSP whole pepper
• Slice lemons
• white distilled or red raspberry vinegar
• She brought I think its a pint jar or close to it at the dollar store one with a cork put whole pepper in and roll lemon slices and slide through the jar opening ....make sure the opening is large and not a narrow one of course. fill with vinegar and place cork in and seal with wax or on some of the ones my daughter did she just use the glue gun and she said it worked just fine...also you could use the plastic wrap seals that shrink when heated with a blow dryer.

• Marinade Overnight In Fridge (Turn Or Mash It Around Occasionally) From Devi Deaver
• Basting sauce:
• 4 T. soy sauce
• 4 T. lemon juice
• 1/4 t. ground cumin
• 1/4 t. ground coriander
• Baste continuously as you barbecue the shish-ke-bobs or meat.

• Microwave Or Stove Top Hot Fudge Sauce From Sharon In Vancouver
• 1 cup water, boiling
• Dash of salt
• 1 c. sugar
• 1 tsp vanilla
• 3 Tbsp. cocoa
• 3 Tbsp. butter
• 3 Tbsp. flour
• Boil water. Mix sugar, cocoa, flour, salt and add to water stirring vigorously. Cook and stir until thickened. Stir in vanilla and butter. (Microwaves well, cook 1 min. on high and stir well. Then 30 min. increments until thick.)

• Pizza Sauce
• 28 ounces canned tomatoes -- drained
• 12 ounces tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 pinch red pepper flakes -- optional
• 1/4 teaspoon fennel seed -- optional
• 3/4 teaspoon garlic powder
• 2 teaspoons olive oil
• 1 teaspoon sugar
• 1/8 cup parmesan cheese
• Place the drained tomatoes in a medium saucepan and use your hands and fingers to squeeze them into small bits. Add the tomato paste and stir well. Stir in the remaining ingredients except the grated cheese and sugar. Simmer about 20 minutes. Add cheese and sugar and simmer an additional 10 minutes.
• May be used immediately, refrigerated or frozen.
• Yield: about 3 cups.

• Salsa
• 4 tomatoes
• 1 small onion (preferably a red onion but I never have them and ordinary ones work)
• A handful of fresh coriander
• Fresh chili to taste
• 1 tablespoon lemon juice
• a little olive oil
• Blend or chop tomatoes, onion and coriander into small chunks. Add other ingredients and heat gently until warm.

• Salsa
• Combine can of black beans, warm brown rice, cheese, chopped raw onion, and salsa.

• Spaghetti Sauce From Sue Allen
• 15 oz can stewed tomatoes
• 15 oz can tomato sauce
• 1 can tomato soup
• 1 can Cream of mushroom soup
• 1 Tab. oregano
• 1 lb. cooked hamburger
• sautéed onions
• sautéed mushrooms
• Mix all ingredients
• Serve with French bread and a salad.
• Serves about 12.

• Sweet & Sour Sauce From Devi Deaver
• 1/3 c. cider vinegar
• 2/3 c. water
• 3/4 c. sugar
• 2 T. catsup
• 2 T. cornstarch
• Mix all but cornstarch in a sauce pan (reserve about 1/4 c. water). Bring to a boil. Mix cornstarch with reserved water and add to pan. Stir constantly over medium heat until thickened.
• You can also use pineapple chunks in the sauce. Sometimes I will use the pineapple juice in place of the water & cut back some on the sugar.

• Teriyaki Sauce From Devi Deaver
• Soy Sauce
• Brown sugar
• Ground Ginger
• Powdered onion
• Chopped garlic
• Make it to your own taste preferences. I also use this recipe with a touch of Liquid Smoke added to make my own jerky. Yummmmmmy!

• Terrific Marinade For BBQ From Devi Deaver
• Marinade about 1 1/2# of meat (cut for shish-ke-bob or barbecuing) in:
• 4 T. soy sauce
• 4 T. oil
• 1/2 t. ground cumin
• 1/2 t. ground coriander
• about 1 T. chopped garlic (I buy a big jar & spoon it out, but you could use fresh)
• MARINADE OVERNITE IN FRIDGE (turn or mash it around occasionally)
• Basting sauce:
• 4 T. soy sauce
• 4 T. lemon juice
• 1/4 t. ground cumin
• 1/4 t. ground coriander
• Baste continuously as you barbecue the shish-ke-bobs or meat.

• Watermelon Jelly From Anna Steele
• 4 c. seeded, diced watermelon
• 3 1/2 c. sugar
• 2 Tblsp. lemon juice
• 1 foil pouch liquid pectin (half of 6-oz. pack)
• (serve on cream cheese-covered English muffin or as a condiment with roast chicken)
• Blend/process watermelon until smooth in blender. (about 2 c. puree). In large kettle, combine puree, sugar and lemon juice. Bring to full, rolling boil, stirring constantly. Stir in pectin all at once. return to full rolling boil, boil hard for 1 minute, stirring constantly. Remove from heat, skim off foam. Ladle into hot, clean half-pint jars. Makes 4 half-pints.