Pineapple-Crowned Fruit Pie

"This three-layer fresh fruit pie topped with pineapple sauce takes first prize--"

1-1/4 cups crushed graham crackers
1/4 cup sugar
6 tablespoons butter or margarine, melted
2 medium bananas, sliced
lemon juice
2 cups fresh strawberries, sliced -OR- other fresh fruit, sliced
2 teaspoons cornstarch
1 (20-ounce) can crushed pineapple (do NOT drain)
1 teaspoon vanilla
1/3 cup chopped walnuts

Combine crushed graham crackers and sugar; stir in melted butter until well blended. Press mixture evenly in a 9-inch pie plate, forming a high edge. Dip banana slices in lemon juice; arrange in a layer in piecrust. Top with sliced strawberries or desired fresh fruit. In saucepan, blend cornstarch into undrained pineapple. Cook and stir over medium heat until thickened and bubbly; cook 1 minute longer. Add vanilla. Spoon hot pineapple mixture over top of pie. Chill several hours. Before serving, sprinkle with the nuts.--Cheryl Hiltebeitel, Richmond, Va.

[Number of servings not given, but probably serves 8.]

[recipe clipped from “Better Homes and Gardens”]

Spicy Poached Pears

"You can make this fresh pear dessert with chocolate ice cream, too--"

3/4 cup dry white wine
1/3 cup orange juice
1/4 cup packed brown sugar
2-1/2 inches stick cinnamon -OR- 1 teaspoon ground cinnamon
6 large fresh pears, peeled, cored, and halved
shredded orange peel (optional)
vanilla ice cream

In a 3-quart saucepan, combine the wine, orange juice, brown sugar, and cinnamon. Cook and stir over medium-low heat until sugar is dissolved. Add pear halves; cover and cook 8 to 10 minutes or until pears are barely tender. Uncover; cook about 20 minutes more or until pears are translucent. Remove cinnamon stick; cool. Garnish with shredded orange pee, if desired. Serve warm with vanilla ice cream.--Mrs. Barbara Keenan, Ft. Morgan, Colo.

Serves 6 to 8.

[recipe on the back of “Macaroon-Almond Baked Pears,” clipped from “Better Homes and Gardens”]

Pear Clafouti

3 medium pears, peeled, cored, and chopped -OR- 1 (29-ounce) can pears, drained and chopped 3 eggs
1-1/4 cups milk
1/2 cup all-purpose flour
1/3 cup sugar
2 teaspoons vanilla
1/4 teaspoon rum extract
1/8 teaspoon salt
1/8 teaspoon nutmeg
whipped cream
poached pear slices (optional)

If using canned pears, place on paper toweling to drain thoroughly. In small mixer bowl, beat eggs with electric mixer until foamy. Add milk, flour, sugar, vanilla, rum extract, salt, and nutmeg; beat at low speed until smooth. Spread pears in greased 10-inch quiche dish or pie plate. Pour batter over pears. Bake at 350 degrees F. for 50 to 60 minutes or until knife inserted off center comes out clean. Let stand 15 minutes. Garnish with whipped cream and, if desired, poached pear slices.--Margaret T. Anderson, Jamestown, N.Y.

Serves 8.

[recipe on the back of “Macaroon-Almond Baked Pears,” clipped from “Better Homes and Gardens”]

Macaroon-Almond Baked Pears

"First place honors go to this scrumptious dessert. Here's proof that an elegant dessert needn't take hours to make--"

1 (29-ounce) can pear halves, drained
1/4 cup orange liqueur
1/3 cup apricot preserves
1 cup crumbled soft macaroon cookies
1/4 cup sliced almonds
whipped cream

Arrange pear halves, cut side up, in a 10x6x2-inch or 12x7x2-inch baking dish. Combine preserves and orange liqueur; pour over pear halves in dish. Sprinkle macaroon crumbs and almonds on top. Bake at 350 degrees F. for 20 to 25 minutes or until hot. Serve warm with whipped cream.--Maile Locke, San Rafael, Calif.

Serves 6 to 8.

[recipe clipped from “Better Homes and Gardens”]

Pineapple-Orange Squares

6 tablespoons butter or margarine
3/4 cup all-purpose flour
1/2 cup flaked coconut
2 tablespoons brown sugar
1 quart vanilla ice cream
1 (8-ounce) package cream cheese, softened
1/3 cup frozen orange juice concentrate, thawed
1 (8-1/4 ounce) can crushed pineapple, drained

In a medium saucepan, melt the butter. Stir in the flour, coconut, and brown sugar. Press mixture into bottom of a 8x8x2-inch baking pan. Bake at 325 degrees F. for 20 minutes. Cool. Stir ice cream to soften. In a large mixer bowl, beat cream cheese and orange juice concentrate until fluffy. Add ice cream by spoonfuls; beat smooth. Stir in pineapple. Spoon into prepared crust. Freeze 8 hours or overnight. To serve, let stand 10 to 15 minutes. Cut into squares. Garnish with quartered pineapple slices and orange peel strips.--Linda Brooks, St. Paul, Minn.

Serves 8 or 9.

[recipe on the back of “Cherry-Chocolate Ice Cream,” clipped from “Better Homes and Gardens”]

Three-Layer Mocha Pie

1 stick piecrust mix
3/4 cup finely chopped walnuts
1/4 cup packed brown sugar
1 ounce unsweetened chocolate, grated
1 teaspoon vanilla
2 tablespoons water
1 pint coffee ice cream, softened
1 pint chocolate ice cream, softened
1 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons instant coffee crystals

Combine piecrust mix, nuts, brown sugar, and chocolate. Combine vanilla and water; add to piecrust mixture, a little at a time, tossing with a fork until mixture forms a ball. On floured surface roll pastry to a 12-inch circle; transfer to 9-inch pie plate. Trim edges. Bake at 375 degrees F. for 20 minutes. Cool; chill. Spread coffee ice cream in crust. Freeze. Spread chocolate ice cream on top of coffee ice cream layer. Freeze. Combine whipping cream, powdered sugar, and coffee crystals; beat to soft peaks. Spread on top of ice cream. Freeze firm.--Mrs. Carol Bloch, Owings Mills, Md.

[Number of servings not given, but probably serves 8 to 10.]

[recipe on the back of “Cherry-Chocolate Ice Cream,” clipped from “Better Homes and Gardens”]

Cherry-Chocolate Ice Cream

"This top-rated summertime treat is chock-full of fruit and milk chocolate chunks--"

3 eggs, slightly beaten
4 cups milk
2 cups whipping cream
1 cup sugar
1 cup chocolate-flavored syrup
1 (10-ounce) jar maraschino cherries, drained and chopped
3 (1.05-ounce) bars milk chocolate, chopped
1 tablespoon vanilla

In large bowl, combine the eggs, milk, whipping cream, sugar, chocolate-flavored syrup, cherries, chopped chocolate bars, and vanilla. Pour mixture into ice cream freezer can. Fit can into freezer. Adjust dasher; cover. Prepare ice cream according to ice cream freezer manufacturer's directions.--Kathy Wierman, Fordland, Mo.

Makes about 3 quarts.

[recipe clipped from “Better Homes and Gardens”]

Pecan Meringue

"Here's a delicious way to use leftover chocolate or plain pound cake. Next time, try this dessert with chocolate or caramel ice cream topping--"

1-1/4 cups coarse pound cake crumbs
1 cup chopped pecans, walnuts, almonds, or filberts
3 egg whites [reserve yolks for another use]
1 teaspoon vanilla
3/4 cup sugar
whipped cream

Grease and flour an 8-inch round baking dish. In large bowl, combine pound cake crumbs and chopped nuts. In small mixer bowl, combine egg whites and vanilla. Beat at medium speed of electric mixer to soft peaks (tips curl over). Gradually add sugar, beating to stiff peaks (tips stand straight). Fold beated egg whites into crumb mixture. Turn into baking dish. Bake at 325 degree oven for 30 minutes. Serve in dessert dishes. Top with whipped cream.--Mrs. Jimmie L. Trainham, Phenix City, Ala.

Serves 8.

[recipe on the back of “Swiss Nut Torte,” clipped from “Better Homes and Gardens”]

Banana Pecan Ice Cream

"You won't need an ice cream freezer--"

2 large ripe bananas, mashed (1 cup)
2 teaspoons lemon juice
1/4 teaspoon salt
1/3 cup milk
1 teaspoon vanilla
2 egg yolks
2 egg whites
1/4 cup sugar
1 cup whipping cream
1/2 cup toasted chopped pecans

In large bowl, combine bananas, lemon juice, and salt; add milk and vanilla. In small mixer bowl, beat egg yolks at high speed of electric mixer for about 5 minutes or until thick and lemon-colored. Add to banana mixture. Wash beaters thoroughly. Beat egg whites to soft peaks (tips curl over). Gradually add sugar, beating at high speed until stiff peaks form (tips stand straight). Beat whipping cream to soft peaks. Fold beaten egg whites and whipped cream into banana mixture; fold in nuts. Pour into an 8x8x2- or 9x9x2-inch pan. Freeze several hours or overnight.--Charlotte Adams, Detroit, Mich.

Serves 8 to 10.

[recipe on the back of “Swiss Nut Torte,” clipped from “Better Homes and Gardens”]

Swiss Nut Torte

"Top honors go to a rich European torte with a buttery crust and nut filling--"

2/3 cup butter or margarine
2-2/3 cups all-purpose flour
1-1/2 cups sugar
1 beaten egg, plus 1 slightly beaten egg yolk [reserve second white for another use]
2 teaspoons rum
1 teaspoon finely shredded lemon peel
1 cup room-temperature whipping cream
3 tablespoons honey
2 tablespoons kirsch
2-3/4 cups coarsely chopped walnuts
1 slightly beaten egg yolk
1 tablespoon milk
dash of salt

Beat butter with electric mixer until fluffy. Mix flour, 1/2 cup sugar, and salt. Add to butter; beat until crumbly. Comine whole egg, rum, and lemon peel. Stir into flour mixture until moistened. Divide dough into thirds. pat one-third of dough onto bottom of a 10-inch springform pan. pat another third of dough onto sides of pan o a height of 1 inch. On waxed paper, roll remaining third of dough to 1/4-inch rectangle; cover. Chill crust and rolled dough for 30 minutes. In skillet, melt the remaining 1 cup of sugar over low heat, stirring constantly, until golden. Remove from heat; slowly stir in cream. Heat and stir until sugar dissolves. Add honey and kirsch. Stir in nuts. Remove from heat; cool t minutes. Spread nut mixture in dough-lined pan. Cut rectangle of dough into 1/2-inch strips [using a decorative-edged cutter]; place on top of pie in a lattice design [and also around the edge of the pie]. Seal to edges of crust. Mix beaten yolk with milk; brust over crust. Bake at 350 degrees F. for about 40 minutes.--Mrs. Jeanne Howard, Monterey Park, Calif.

Serves 16.

[recipe clipped from “Better Homes and Gardens”]

Choco-Peanut Butter Squares

2-1/4 cups all-purpose flour
2 cups packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup peanut butter
1/2 cup butter or margarine, softened
1 cup milk
3 eggs
1 teaspoon vanilla
1 (6-ounce) package (1 cup) semisweet chocolate pieces

In large mixer bowl, stir together flour, brown sugar, baking powder, and soda. Add peanut butter and butter; blend at low speed of electric mixer until crumbly. Remove 1 cup of the crumb mixture; set aside. To remaining crumbs in bowl, add the milk, eggs, and vanilla. Blend at low speed until moistened; beat 3 minutes at medium speed. Pour batter into an ungreased 13x9x2-inch baking pan. Sprinkle the chocolate pieces over batter; sprinkle reserved crumbs over top. Bake at 350 degrees F. for 40 to 45 minutes or until cake tests done. Cool; cut in squares to serve.--Rose E. Clearwaters, Grants Pass, Ore.

[Number of servings not given, but probably serves 12 to 15.]

[recipe on the back of “Peanut Butter 'n Jelly Cheesecake,” clipped from “Better Homes and Gardens”]

Double Delight Delta Pie

1 cup graham cracker crumbs
1 cup presweetened cocoa powder
1/3 cup chopped peanuts
1 stick (8 tablespoons) plus 1 tablespoon butter or margarine
1 envelope (about 2 teaspoons) unflavored gelatin
1-1/3 cup milk
3 tablespoons light corn syrup
3 eggs
1/2 teaspoon vanilla
1/3 cup plus 1/4 cup sugar
1/2 cup creamy peanut butter
1 cup frozen whipped dessert topping, thawed

Melt 6 tablespoons butter; combine with crumbs, 1/2 cup cocoa powder, and peanuts. Press into a 9-inch pie plate. Bake at 350 degrees F. for 10 minutes; set aside. [In small saucepan,] combine 1/2 cup cocoa powder and 1/2 envelope (about 1 teaspoon) gelatin. Beat 1 egg; add to cocoa-gelatin mixture along with 1/3 cup milk, corn syrup, and 3 tablespoons butter. Cook and stir over medium heat just to boiling. Remove from heat; stir in vanilla. Cool 10 minutes. Pour mixture into crust; chill. [For two remaining eggs, separate yolks from whites. Slightly beat the yolks.] Combine remaining 1/2 envelope gelatin and 1/3 cup sugar; blend in 1 cup milk and egg yolks. Cook and stir over medium heat until mixture coats a metal spoon. Remove from heat; blend in peanut butter. Chill until same consistency as corn syrup. Beat 2 egg whites to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks. Fold into yolk mixture along with dessert topping. Spoon into crust. Chill 6 hours or overnight.--Shirley Kroll, Memphis, Tenn.

[Number of servings not given, but probably serves 6 to 8.]

[recipe on the back of “Peanut Butter 'n Jelly Cheesecake,” clipped from “Better Homes and Gardens”]

Peanut Butter 'n Jelly Cheesecake

"This prizewinning cheesecake has a glossy jelly topping--"

1 cup graham cracker crumbs
1-1/4 cups sugar
3 tablespoons butter or margarine, melted
2 (3-ounce) packages cream cheese, softened
1/2 cup peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup milk
1/2 cup grape jelly

In a small bowl, combine crumbs, 1/4-cup sugar, and butter. Press mixture evenly in bottom of a 9-inch springform pan. Bake at 325 degrees F. for 10 minutes. Set aside. Increase oven temperature to 350 degrees F. In large mixer bowl, beat together cream cheese, 1 cup sugar, peanut butter, and flour until well blended and smooth. Add eggs; beat just until blended. Gently stir in milk. Pour mixture into baked crust. Bake at 350 degrees F. for 45 to 50 minutes. Cool. Loosen sides and remove rim from pan. In small saucepan, heat jelly until melted. Spoon jelly over cake. Chill.--Mrs. Russell Lewis, Dubuque, Ia.

Serves 12 to 16.

[clipped from “Better Homes and Gardens”]

Graham Finale Cherry Pie

1 KEEBLER READY-CRUST Graham Cracker Pie Crust
1 egg yolk, slightly beaten
1 (21-ounce) can cherry pie filling
3/4 cup unsifted flour
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/3 cup HELLMANN'S or BEST FOODS Real Mayonnaise

Brush bottom and sides of pie crust with egg yolk. Place on baking sheet; bake at 400 degrees F. for 3 minutes or until lightly browned. Spoon pie filling into prepared crust. In bowl, stir together flour, sugar, and cinnamon. With pastry blender or two knives, cut in mayonnaise until mixture resembles coarse crumbs. Sprinkle over pie filling. Place on baking sheet. Bake at 400 degrees F. for 30 to 35 minutes or until crumbs are golden brown.

Serves 6 to 8.

[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc./1982 Keebler Inc./Ready-Crust is a registered trademark of The Johnston's Ready-Crust Company]

Silky Lemon Frosting (for Gift-Giving Carrot Cakes)

1 (8-ounce) package cream cheese, softened
1/2 cup margarine
1 tablespoon lemon juice
1 teaspoon grated lemon rind.
1-1/2 cups unsifted confectioner's sugar

In small bowl with mixer at low speed, beat cream cheese and margarine until smooth. Beat in lemon juice and grated rind. Gradually beat in confectioner's sugar until light and fluffy.

[Quantity not given, but will be enough to frost tops of Gift-Giving Carrot Cakes.]

[included with recipe for Gift-Giving Carrot Cakes from magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc.]

Gift-Giving Carrot Cakes

3 cups unsifted flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
3 eggs
1-1/2 cups sugar
3/4 cup HELLMANN'S or BEST FOODS Real Mayonnaise
1 can (20 ounce) DOLE Crushed Pineapple in Juice, well-drained (reserve 1/2 cup juice)
3 cups coarsely shredded carrots
1 cup raisins
1 cup coarsely chopped walnuts
1 recipe Silky Lemon Frosting
[lemon peel knots for garnish (optional)]

Grease and flour six 5-1/2x3x2-1/2-inch loaf pans or two 9x5x3-inch loaf pans or one 13x9x2-inch baking pan. Mix flour, baking soda, cinnamon, ginger, and salt. In large bowl with mixer at medium speed, beat eggs, sugar, mayonnaise, pineapple, and reserved juice until well blended. Gradually beat in flour mixture until well mixed. Stir in carrots, raisins, and walnuts. Turn into prepared pan(s). Bake at 350 degrees F. for 50 to 55 minutes or until tester inserted in center comes out clean. Cool in pan(s) for 10 minutes. Remove from pan(s) and cool. Frost top(s) with Silkly Lemon Frosting. [If desired, garnish with lemon peel knots.] Refrigerate.

[Number of servings not given, but probably serves 24.]

[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc./1982 copyright for (presumably) Dole is torn and illegible]

Peanut Butter Sandwich Cookies

1-1/2 cups sugar
1-1/3 cups plus 1/2 cup SKIPPY Creamy or Super Chunk Peanut Butter
1/2 cup HELLMANN'S or BEST FOODS Real Mayonnaise
4 squares (1 ounce each) unsweetened chocolate, melted and cooled
2 eggs
3 teaspoons vanilla
2 cups unsifted flour
2 tsp baking powder
about 2 cups sifted confectioner's sugar

In large bowl with mixer at high speed, beat sugar, 1/2 cup peanut butter, mayonnaise, chocolate, eggs, and 2 teaspoons vanilla for 2 minutes or until mixed. With wooden spoon, stir in flour and baking powder. Cover; refrigerate while preparing peanut butter mixture. In bowl with wooden spoon, stir 1-1/3 cups peanut butter and 1 teaspoon vanilla. Gradually stir in 1 cup confectioner's suger. Mixture will be very stiff. Turn onto board and knead in enough remaining confectioner's sugar to make an easily handled dough. Roll out a small amount of chocolate dough between 2 sheets of waxed paper to 1/8-inch thickness. Remove top sheet of waxed paper. Cut out even number of shapes with desired 2-inch cookie cutter; place 1/2 on ungreased cookie sheets. Roll out a small amount of peanut butter mixture between 2 sheets waxed paper to 1/8-inch thickness. Remove top sheet of waxed paper. Using same cutter, cut out shapes. Place matching peanut butter shapes on top of chocolate shapes. Top with remaining chocolate pieces. Repeat with remaining dough. Bake at 350 degrees F for 10 to 12 minutes or until done.

Makes about 3 dozen.

[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc.]

Cinnamon Sweet Rolls

4 to 5 cups unsifted flour
1 cup sugar
2 packages RED STAR Instant Blend Active Dry Yeast
1 cup milk
1/2 cup HELLMAN'S or BEST FOODS Real Mayonnaise
1/4 cup water
1 egg
6 tablespoons margarine, melted
2 teaspoons ground cinnamon
2 tablespoons chopped nuts
2 tablespoons raisins
1 cup powdered sugar (optional)
1 tablespoon hot water (optional)
1 teaspoon vanilla (optional)

Grease two 13x9x2-inch baking pans. In large bowl, mix 1-1/4 cups flour, 1/2 cup sugar and dry yeast. In 1-quart saucepan, stir milk, mayonnaise, and water. Heat over medium heat until very warm (120 to 130 degrees F.). Add to dry ingredients. With mixer at medium speed, beat 2 minutes. At low speed, add egg and 3/4 cup flour; beat 2 minutes. With wooden spoon, stir in enough remaining flour to make an easily handled dough. On lightly floured surface, knead 8 to 10 minutes or until smooth and elastic, adding additional flour as necessary. Place in greased bowl; turn dough greased side up. cover with damp towel. Let rise in warm place 1 hour or until doubled. Punch down. Divide in half. Roll each half into 7x14-inch rectangle. Brush each with 2 tablespoons margarine. For filling, mix 1/2 cup sugar, cinnamon, nuts, and raisins. Sprinkle half of the filling mixture on each rectangle of dough. Roll up jelly-roll fashion, starting at long edge. Pinch seam to seal. Slice each roll into 12 parts. Place cut sides up in greased pans. Cover and let rise in warm place for 30 minutes or until doubled. Bake at 350 degrees F. for 25 to 30 minutes or until golden. Remove from pans. Brush with remaining margarine. If desired, ice with confectioner's icing: Mix powdered sugar, water, and vanilla; use spoon to drizzle glaze over sweet rolls. Serve warm.

Makes 24.

[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc./1982 Red Star Yeast, Universal Foods Corp.]

Cran-Apple Cobbler

3 cups peeled, cored, sliced apples
2 cups chopped cranberries
3/4 cup KARO Light or Dark Corn Syrup
1 cup unsifted flour
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup HELLMANN'S or BEST FOODS Real Mayonnaise
1/2 cup chopped nuts

Grease 8x8x2-inch baking dish. Place apple slices, cranberries, and corn syrup in prepared dish; toss to mix well. In bowl, stir together flour, sugar, and cinnamon. With pastry blender or two knives, cut in mayonnaise until mixture resembles coarse crumbs. Stir in nuts; sprinkle over fruit. Bake at 400 degrees F. for 30 to 35 mintues or until lightly browned. Serve warm.

Serves 8.

[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc.]

Rocky Road Cake

1 cup chopped walnuts
1 cup seedless grapes
1 cup miniature marshmallows
1 (6-ounce) package semisweet chocolate pieces
1 (18-1/2 ounce) pkg devil's food pudding cake mix
4 eggs
1 cup HELLMANN'S Real Mayonnaise
1 cup water
confectioners sugar (opt.)

Grease and flour 12-cup fluted tube pan. In small bowl, mix walnuts, grapes, marshmallows, and chocolate pieces. In large bowl with mixer at low speed, beat together cake mix, eggs, mayonnaise, and water just until blended. Increase speed to medium; beat 2 minutes. Stir in nut mixture. Oour in prepared pan. Bake at 350 degrees F. for 50 minutes or until cake tester inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool on rack. If desired, dust with confectioners sugars.

Serves 12.

[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc.]

Flaming Cranberries a la Mode

1 cup honey
1/2 cup water
1 teaspoon finely shredded orange peel
1 teaspoon finely shredded lemon peel
3 cups fresh cranberries
1/4 cup brandy
1 quart vanilla ice cream

In large skillet or chafing dish, combine honey, water, and orange and lemon peels; stir in cranberries. Bring to boiling; boil gently uncovered for 5 minutes, until skins pop and sauce is slightly thickened. In small saucepan, heat brandy over low heat until warm. Ignite; pour over berries. Serve over ice cream--Sally W. Robinson, Columbia, S.C.

Serves 8.

[recipe on the back of “Cranberry Cream Freeze,” clipped from “Better Homes and Gardens”]

Cranberry Plum Pudding

1 package spice-raisin snack-type cake mix
2 cups fresh or frozen cranberries, chopped
1/2 cup fine dry bread crumbs
1/2 cup chopped walnuts
1/2 cup finely chopped candied pineapple
1/4 cup finely chopped candied orange peel
2 eggs, slightly beaten
1-1/2 cups cranberry juice cocktail
1/3 cup sugar
4 teaspoons cornstarch
2 tablespoons butter or margarine
1 teaspoon finely shredded orange peel

In mixing bowl, combine cake mix, cranberries, bread crumbs, walnuts, pineapple, and candied orange peel. Add eggs and 1/2 cup cranberry juice; stir until moistened. Turn into greased and floured 2-quart mold; cover tightly with lid or foil. Place on rack in deep kettle; add boiling water to 1-inch depth. Cover; steam 2-1/4 to 2-1/2 hours, adding [boiling] water to kettle if necessary. Cool 10 minutes; unmold. Make the sauce: In small saucepan, combine sugar and cornstarch; stir in 1 cup cranberry juice. Cook and stir until thickened and bubbly. Stir in butter or margarine and shredded orange peel. Serve pudding with warm sauce.--Vivian F. Jury, East Canton, Ohio

Serves 8.

[recipe on the back of “Cranberry Cream Freeze,” clipped from “Better Homes and Gardens”]

Cranberry Cream Freeze

“Keep this prizewinning frozen dessert on hand for holiday entertaining--“

2/3 cup graham cracker crumbs
2 tablespoons plus 1/4 cup sugar
4 tablespoons butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 pint vanilla ice cream
1 (16-ounce) can whole cranberry sauce

Combine crumbs, 2 tablespoons sugar, and butter; press into bottom of 8-inch springform pan. Beat together cream cheese and 1/4 cup sugar until fluffy. Working quickly, beat in ice cream, a heaping tablespoon at a time. (Ice cream should be firm but not frozen hard. You may need to let it stand in the refrigerator several minutes to soften.) Pour over crust. Stir cranberry sauce; drop by spoonfuls into ice cream mixture. Cover; freeze about 4 hours until firm.--Cathy Perea, Lakewood, N.J.

Serves 8.

[clipped from “Better Homes and Gardens”]

Sugar Shortcakes

"Don't sift flour!"--Mama Mouse

4 cups thinly sliced strawberries
about 1 cup sugar
5 tablespoons butter or margarine
1 cup flour
1/4 teaspoon salt
1 egg
2 tablespoons half-and-half
heavy cream

Gently turn berries with about 2/3 cup sugar. Let stand at room temperature about 1 hour or until they draw juices.

Meantime, prepare the shortcakes: Pre-heat oven to 400 degrees F. Soften 2 tablespoons butter and set aside. In medium mixing bowl, mix together flour, 2 tablespoons sugar, baking powder, and salt. Cut 3 remaining tablespoons butter into flour mixture until particles are fine. In small mixing bowl, beat egg with half-and-half. Add egg mixture to flour mixture. Toss with fork to form a soft dough. Knead very gently on lightly floured surface. Roll to 1/4-inch thickness. Cut out 12 rounds with floured 2-1/2 inch cutter, re-rolling scraps if needed. Place half the rounds on ungreased cookie sheet. Spread each with 1 teaspoon softened butter; top with remaining rounds. Sprinkle tops lightly with sugar. Bake about 14 minutes or until golden.

For each serving: Break open a warm shortcake, place bottom in wide shallow bowl, spoon berries over, cover with top, and spoon on more berries. Pass cream.

Serves 6.

[clipped from an unknown magazine, but can tell from the style that it was probably not from “Better Homes and Gardens” this time]

Cherry Berries on a Cloud

“This takes two days to make. Raspberries can be used in place of strawberries.”--Mama Mouse
“It takes two days to make the meringue dessert base. You get to serve it with the topping on Day Two or Three, depending on how you time those chilling periods.”--Ronnie

6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2-3/4 cups sugar
6 ounces cream cheese, softened
1 teaspoon vanilla
2 cups whipping cream
2 cups miniature marshmallows
1 (1 pound 5 ounce) can Wilderness Cherry Pie Filling
1 teaspoon lemon juice
2 cups strawberries
or 1 (1 pound) package frozen strawberries, thawed and drained

Heat oven to 275 degrees F. Grease 9x13-inch pan with butter or oleo. [With electric beater,] beat egg whites, cream of tartar, and salt until frothy. Gradually beat in 1-3/4 cup sugar. Beat about 15 minutes until stiff, glossy and shiny. Spread in pan. Bake 1 hour; then turn oven off and let meringue cool in oven for 12 hours or overnight.

The next day, mix cream cheese, 1 cup sugar, and vanilla. Whip the cream and fold in marshmallows. Spread mixture over meringue. Refrigerate 12 hours or overnight.

Mix pie filing and lemon juice; stir in strawberries. Either cut each serving piece and top with cherry topping or spread topping over entire meringue base. Keep refrigerated until ready to serve.

[Number of servings not given, but probably serves 12 to 15.]

(from Pam F.)

Apple Strudel Baklava

3/4 pound phyllo dough (18x16-inch sheets)
1-1/4 cups butter or margarine, melted
2 cups coarsely shredded, peeled apples
1 cup chopped walnuts
1 cup chopped toasted almonds
2/3 cup sugar
1/4 cup raisins
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon ground cinnamon
1/2 cup honey

Keep unused phyllo covered with damp towel while working. Lay 6 sheets of phyllo in bottom of a buttered 15x10-inch baking pan, brushing each sheet with some melted butter. Combine remaining ingredients except honey. Sprinkle half the nut mixture over phyllo in pan. Top with 6 more sheets phyllo brushed with butter, and then the remaining filling. Top with remaining phyllo brushed with butter. Trim edges. Score into diamonds. Bake at 350 degrees F. for 35 to 40 minutes. Warm honey; drizzle over baklava. Cool.--Michelle Myers, Campbell, Calif.

Makes 40 pieces.

[recipe on the back of “Honey-Cinnamon Cheesecake Pie,” clipped from “Better Homes and Gardens”]

Pineapple-Chocolate Slices

2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup shortening
1 egg, beaten
3 tablespoons milk
1/2 teaspoon vanilla
3/4 cup pineapple preserves
6 tablespoons semi-sweet chocolate pieces
6 tablespoons chopped walnuts
powdered sugar

In large mixer bowl, combine flour, sugar, baking powder, baking soda, and salt. Add butter and shortening. Blend on low speed of electric mixer until mixture resembles coarse crumbs. Add egg, milk, and vanilla; stir until dough clings together to form a ball. Divide dough in thirds; cover and chill. On lightly floured surface, roll one-third of the dough into a 12x4-inch rectangle. Spread with ¼ cup preserves, 2 tablespoons chocolate pieces, and 2 tablespoons chopped walnuts. Starting with the 12-inch side, roll up as for a jelly roll. Seal edges and ends well. Place seam-side down on greased baking sheet. Repeat with remaining dough, preserves, chocolate pieces, and nuts. Bake at 400 degrees F. for 15 to 17 minutes. Cool. Sprinkle with powdered sugar. Cut into 3/4-inch pieces.--Mrs. L. Lamanuzzi, West Springfield, Mass.

Makes 3 rolls [14 to 16 pieces each].

[recipe on the back of “Honey-Cinnamon Cheesecake Pie,” clipped from “Better Homes and Gardens”]

Honey-Cinnamon Cheesecake Pie

“Top honors go to this sweet ‘n spicy cheesecake dessert--“

1-1/2 cups all-purpose flour
3 tablespoons plus 1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine
5 to 6 tablespoons cold water
2 (8-ounce) packages cream cheese, softened
1-1/2 teaspoons ground cinnamon
2/3 cup honey
4 eggs
[confectioner’s sugar (optional)]

In mixing bowl, stir together flour, 3 tablespoons sugar, baking powder, and salt. Cut in butter until the mixture resembles crumbs. Add water, a little at a time, until all is moistened. Form into a ball. On lightly floured surface, roll dough to fit a 9-inch quiche pan or pie plate. Fit into pan; trim 1/2-inch beyond edge of plate. Flute edges. Set aside. In large mixer bowl, beat cream cheese, 1/4 cup sugar, and cinnamon. Gradually add honey, beating until smooth. Add eggs; beat just until blended. Pour into prepared pastry. Bake at 350 degrees F. for about 1 hour 10 minutes or until set. [If desired, sprinkle with confectioner's sugar design.]--Sara Iles Johnston, Ithaca, N.Y.

Serves 12.

[clipped from “Better Homes and Gardens”]

Peachy Plum Pie

pastry for two-crust 9-inch pie
4 cups frozen loose pack sliced peaches, thawed and drained,
or 1 (29-ounce) can peach slices, drained
1 (16-ounce) can whole unpitted purple plums, drained, pitted, and cut up
3/4 cup plus 1 teaspoon sugar
1/2 cup raisins
1/3 cup coarsely chopped walnuts
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash salt
1 tablespoon butter or margarine

Roll out half the pastry and line a 9-inch pie plate; trim edge. Combine drained fruit, ¾ cup sugar, raisins, nuts, cornstarch, spices, and salt. Turn into pastry shell; dot with butter. Roll out remaining pastry. Cut in 1/2-inch strips and weave in a lattice design over filling; seal and flute edge. Sprinkle with remaining sugar. Cover edge with foil; bake at 375 degrees F. for 20 minutes. Remove foil; bake 20 to 25 minutes more. Cool.--Gail Green, Skokie, Ill.

[Number of servings not given, but probably serves 6.]

[recipe on the back of “Glazed Grape Custard Pie,” clipped from “Better Homes and Gardens”]

Apricot Mincemeat Pie

1 (9-ounce) package condensed mincemeat, crumbled
2/3 cup snipped dried apricots
1/3 cup packed brown sugar
2-1/4 cups plus 1 tablespoon water
1 tablespoon lemon juice
2 small tart apples, peeled, cored, and thinly sliced (1-1/2 cups)
1/2 cup chopped pecans
pastry for two-crust 9-inch pie
1 tablespoon butter or margarine
1 egg yolk

In a saucepan, combine mincemeat, apricots, and sugar. Stir in 2-1/4 cups water and lemon juice. Bring to boiling; reduce heat and simmer uncovered 15 minutes, stirring occasionally. Cool 15 minutes. Stir in apple slices and nuts. Roll out half of the pastry and line a 9-inch pie plate. Turn filing into crust. Dot with butter. Roll out remaining pastry; cut slits. Place atop filling; trim and flute edges. Beat together yolk and 1 tablespoon water; brush over crust. Cover edge with foil. Bake at 375 degree F. for 25 minutes; uncover and bake 20 minutes more. Cool.--Mrs. John McCarroll, Waco, Tex.

[Number of servings not given, but probably serves 6.]

[recipe on the back of “Glazed Grape Custard Pie,” clipped from “Better Homes and Gardens”]

Glazed Grape Custard Pie

“You make the filling for this top-rated pie with vanilla ice cream--“

1 envelope unflavored gelatin
1-1/4 cups white grape juice
2 tablespoons plus 1 teaspoon cognac or brandy
1 pint vanilla ice cream
1 (9-inch) baked pastry shell, cooled
1 cup red grapes, halved and seeded
1/4 cup grape jelly

In small saucepan, combine gelatin and grape juice; heat and stir until gelatin is dissolved. Stir in the 2 tablespoons cognac or brandy; add ice cream, a tablespoon at a time, stirring until melted. Chill until partially set. Turn mixture into baked pastry shell; chill until firm, several hours or overnight. Arrange grape halves atop pie. In small saucepan, combine jelly and the 1 teaspoon cognac or brandy; heat and stir just until jelly is melted. Spoon over grapes; chill pie until serving time.--Mrs. William Strieber, Crofton, Md.

[Number of servings not given, but probably serves 6.]

[clipped from “Better Homes and Gardens”]

Circus Lemonade

“Citric acid crystals may be purchased at the drug store.”--Mama Mouse
“I liked this best when Mom didn’t strain it, but let the grated peel swirl around in the glass!”--Ronnie

3 oranges
3 lemons
1-1/2 ounce citric acid crystals
5 cups sugar
1 quart boiling water

Squeeze juice into measuring cup. Grate or cut fine the rind of fruit. Mix together juice, rinds, and citric acid crystals. Mix in sugar. Pour boiling water over mixture and stir. Let stand unrefrigerated overnight. Strain; put in sterilized jars. Refrigerate. To serve, put 2 or 3 tablespoons in a glass; add ice cubes and water.

[Number of servings not given.]

Apricot After Dinner Drink

2-1/2 cups gin
1 pound dried apricots
25 ounces white rock candy

Put [gin and apricots] in covered jar. Add 5 ounces of candy each day for the first five days. Stir daily. Let sit for at least 14 days.

[Number of servings not given.]

(from Joni)

Punch

2 (46-ounce) cans Hi-C Hawaiian Punch
1 quart cold tea
1 [12-ounce] can frozen orange juice
2 quarts ginger ale
orange or lemon slices

Mix together Hawaiian Punch, tea, and frozen orange juice. Add ginger ale. Float orange or lemon slices.

[Number of servings not given, but probably makes about 1-1/2 gallons, enough for about 45 (4-ounce) punch cup servings.]

(from Mom)

Russian Tea

2 cups Tang [orange soft drink mix]
1 cup instant tea [Mom used Lipton's]
1 cup sugar
1 (3-ounce) package Wyler Lemonade [lemonade soft drink mix]
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon [ground] cloves

Mix well. [Keep in sealed jar.] Can be served hot or cold. [Mix 3 to 4 teaspoons per glass of water, more or less to taste.]

Number of servings not given, but probably serves 80 to 100.

Tropical Cantaloupe Frost

"This frothy summer cooler has a delightful fruit flavor--"

2 cups cubed cantaloupe or honeydew melon (1/2 of a medium melon)
2 cups cold milk
1/4 teaspoon ground ginger
1 pint orange sherbet
orange peel curls (optional)

Place melon cubes in freezer-proof bowl and put in the freezer. Freeze until firm. In blender container or food processor bowl, combine frozen melon cubes, milk, and ginger; blend until slushy. Add sherbet a spoonful at a time, blending until thoroughly mixed and stopping to scrape sides of blender as necessary. Pour into chilled glasses. Garnish with orange peel curls, if desired.--Patricia Drake, Leverett, Mass

Serves 8.

[recipe on the back of "Dreamy Coconut Shake," clipped from "Better Homes and Gardens"]

Fruit Smoothie

"If made with skim milk and juice-pack fruit cocktail, this low-calorie treat has only 66 calories per serving--"

1 (8-ounce) can fruit cocktaiil, chilled, undrained
1 cup milk
1/4 cup nonfat dry milk powder
1/4 cup plain yogurt
1/2 teaspoon vanilla
few dashes ground cinnamon or ground nutmeg
1/2 cup ice cubes
additional ground cinnamon or ground nutmeg for garnish (optional)

In blender container or food processor bowl, combine undrained fruit cocktail, milk, milk powder, yogurt, vanilla, and desired spice. Cover and blen until combined. Add ice cubes; cover and blend until smooth. Sprinkle each serving with additional cinnamon or nutmeg, if desired. Serve immediately.--Janie Murnane, Omaha, Nebr.

Serves 4.

[recipe on the back of "Dreamy Coconut Shake," clipped from "Better Homes and Gardens"]

Dreamy Coconut Shake

"This top-notch tropical shake will get rave reviews when you serve it on warm summer days--"

1/2 pint coconut ice cream
1 (8-1/4 ounce can) crushed pineapple, undrained
3/4 cup light cream or milk
1/2 of (6-ounce) can frozen tangerine or orange juice concentrate (1/3 cup)
1 small banana, cut into chunks
3 or 4 ice cubes
toasted coconut (optional)

In blender container or food processor bowl, place the ice cream, undrained pineapple, cream, frozen juice concentrate, and banana. Cover; blend to mix. Add ice cubes, one at a time, through opening in lid, blending until mixture is thick and foamy. Serve immediately. If desired, garnish each serving with toasted coconut.--Mrs. L. K. Ross, Sonora, Calif.

Serves 6.

[clipped from "Better Homes and Gardens"]

Sparkling Peaches and Cream

"Chill the fruit, juice, and mineral water thoroughly before blending this light-tasting drink--"

1 (16-ounce) can peach slices, undrained, chilled
1/2 cup unsweetened pineapple juice, chilled
1 egg*
4 ice cubes
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1/3 cup light cream
2/3 cup sparkling mineral water or carbonated water, chilled
sliced almonds for garnish (optional)

In blender container, combine undrained peaches, pineapple juice, egg, ice cubes, sugar, lemon juice, and vanilla. cover and process untill smoth and well-blended. Stir in light cream; slowly pour in sparkling water, stirring with an up-and-down motion. Pour into 4 chilled glasses. Garnish each serving with sliced almonds, if desired.--Clara Beth Negoro, Hawthorne, Calif.

Serves 4.

* Note that the egg is not cooked in this recipe. To prevent food poisoning, you can use a pasteurized egg product or an egg alternative like Egg Beaters. To reduce the chance of food poisoning if you're going to use a regular egg, make sure you choose only a clean, fresh, grade AA or A egg with a sound shell (no hairline cracks) that has been kept properly refrigerated.

[recipe on the back of "Glogg Nog," clipped from "Better Homes and Gardens"]

Cherry Slush

"You can spike this refresher with any fruit-flavored vodka--"

7 cups boiling water
1 cup sugar, plus additional sugar to rim glasses
2 tea bags
2 cups cherry-flavored vodka
1 (12-ounce) can frozen orange juice concentrate

Combine the boiling water and 1 cup sugar. Add tea bags; let steep 3 to 5 minutes. Remove tea bags and discard. Cool sugar mixture. Add vodka and orange juice concentrate. Pour into a 9x13x2-inch baking pan. Freeze overnight. to serve, use a large spoon to scrape across the surface of the frozen mixture. Spoon slush into chilled sugar-rimmed glasses. To rim glasses with sugar, rub the edge of each glass with water; invert glass in a dish of granulated sugar.--Nita Preheim, Marion, S.D.

Makes 10 cups.

[recipe on the back of "Glogg Nog," clipped from "Better Homes and Gardens"]

Glogg Nog

"Glogg spices and the creaminess of eggnog are blended in this top-rated punch--"

6 eggs*
1/4 cup sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 quart vanilla ice cream, softened
6 cups orange juice
1/4 cup lemon juice
1 quart (4 cups) gingerale, chilled
ice ring (optional), [with orange slices]
ground nutmeg (optional)
cinnamon sticks, for stirring (optional)

Beat eggs on low speed of electric mixer until blended. Add sugar and spices. Beat at medium speed until sugar is dissolved. On low speed, beat in softened ice cream. Add the juices. Cover and chill. To serve, pour the ice cream mixture into a large punch bowl. Slowly pour in gingerale, stiring with an up-and-down motion. Add ice ring to punch bowl, if desired. For each serving, sprinkle nutmeg on top and add a cinnamon stirrer, if desired. Ice Ring: Arrange orange slices in bottom of a small ring mold. Fill with cold water; freeze until firm. Unmold onto plate; slip ring gently into punch bowl.--Mrs. Frank W. Beezhold, Sycamore, Ill.

Makes 17 cups.

* Note that the eggs are not cooked in this recipe. To prevent food poisoning, you can use a pasteurized egg product or an egg alternative like Egg Beaters. To reduce the chance of food poisoning if you're going to use regular eggs, make sure you choose only clean, fresh, grade AA or A eggs with sound shells (no hairline cracks) that have been kept properly refrigerated.

[clipped from "Better Homes and Gardens"]

Granola

1 cup oil
1/2 cup wheat germ
10 cups oatmeal
4 cups brown sugar
1 cup chopped walnuts
1 chopped almonds
2 cups unsalted shelled sunflower seeds
4 cups raisins
2 cups shredded coconut
1 to 2 cups chopped dates

Mix together oil, wheat germ, oatmeal, brown sugar, walnuts, almonds, and sunflower seeds. Spread 1/2 inch thick on baking sheet. Bake at 350 degrees F. for 1/2 hour, stirring every 5 minutes. After baking, add raisins, coconut, and dates.

Makes 20 cups.

(from Boundary Waters Canoe Area)

Apple Slices

6 apples
1-1/4 cups + 2 tablespoons sugar
1 teaspoon cinnamon
2-1/4 cups flour
1/2 teaspoon salt
1 cup shortening or butter
2 eggs, separated
milk to equal 1/2 cup with the egg yolks
1 cup corn flake cereal, or more if desired
1 cup powdered sugar
1 tablespoon hot water
1 teaspoon vanilla

Peel apples and slice into mixing bowl. Add 1-1/4 cups sugar and cinnamon; let stand while making crust. In another bowl, put flour, 2 tablespoons sugar, salt, and shortening; mix as for pastry until well-blended. In a measuring cup, beat egg yolks. Add enough milk to yolks to make not quite 1/2 cup; add to flour mixture and mix well. Divide dough in half. Roll out half to fit 9x13-inch pan. Crumble corn flakes on bottom crust. Put apple mixture over corn flakes. Roll out top crust and place over apples. Beat egg whites until stiff and spread evenly over crust. Bake at 350 degrees F. until apples are tender and crust is brown. [Length of baking time is probably about 45 minutes.] Mix powdered sugar, water, and vanilla. Use spoon to drizzle glaze over crust in a criss-cross pattern.

[Number of servings not given, but probably serves 12.]

Aunt Grace's Apple Crisp

"I don't know who Aunt Grace is, but her nut-topped Apple Crisp looks yummy!"--Ronnie

[6 to 8 apples]
1 egg
3/4 cup sugar
3 dessert spoons* flour [2 to 2-1/2 tablespoons]
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup nuts
1-1/2 cup chopped nuts
whipped cream

[Slice apples into greased] 10-inch deep pie tin. Beat egg. Mix together sugar, flour, baking powder, and salt; add gradually to beaten egg. Mix in vanilla, nuts, and chopped nuts. [Put topping on apples.] Bake at 350 degrees F. for 45 minutes. Serve with whipped cream.

[Number of servings not given, but probably serves 6.]

* A "dessert spoon" is a British measurement, roughly 2 rounded to 2-1/2 scant teaspoons American. The other measurements in this recipe may also be British, but it'll be close enough. Apple crisp is very forgiving.

Apple Crisp II

[6 to 8] apples
[1 teaspoon] cinnamon
[1-1/2 cups] sugar
1/4 cup water
1/2 cup butter
1 cup flour

Slice apples into [greased 9-inch square] pan. Sprinkle with cinnamon and 1/2 cup sugar; add the water. Mix butter, 1 cup sugar, and flour; put on top of apples. Bake at 350 degrees F. for 30 minutes or until brown on top.

[Number of servings not given, but probably serves 6.]

(from G.G.)

Apple Crisp I

7 or 8 apples
3/4 cup flour
1 cup sugar
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
1/3 cup butter

[Slice apples into 9-inch] greased pan. [For topping, mix remaining ingredients and sprinkle over apples.] Bake at 350 degrees F. for 40 to 45 minutes.

[Number of servings not given, but probably serves 6.]

Quick Chicken Pate

"This tasty, no-bake spread has the elegance of baked pate--"

2 cups chopped cooked chicken
1/2 cup slices celery
2 tablespoons dry sherry
2 tablespoons mayonnaise or salad dressing
1 teaspoon lemon juice
3 parsley sprigs
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
dash pepper
1/2 cup finely chopped almonds, toasted
crackers or party rye bread

Combine chicken, celery, sherry, mayonnaise, lemon juice, parsley, salt, nutmeg, and pepper. Process the mixture, half at a time, in blender container until nearly smooth--or, process the chicken mixture all at once in food processor bowl. Shape mixture into a ball. Cover and chill. At serving time, roll the ball in the toasted almonds. Serve with crackers or rye bread.--Mrs. Lynn Blayney, Charlotte, N.C.

Makes 2 cups.

[recipe on the back of "Apricot Burritos," clipped from "Better Homes and Gardens"

Artichoke-Chili Dip

"To keep this rich dip warm, place it over a low flame--"

1 (14-ounce) can artichoke hearts, drained and chopped
1 (4-ounce) can green chili peppers, rinsed, seeded, and chopped
1 cup grated Parmesan cheese
1 cup mayonnaise or salad dressing
tortilla chips
breadsticks

Combine the artichoke hearts, chili peppers, cheese, and mayonnaise. Turn mixture into an 8-inch round baking dish. Bake at 350 degrees F. about 20 minutes or until heated through. Serve warm with tortilla chips and breadsticks.--Mary Bergeron, Seattle, Wash.

Makes about 2-2/3 cups.

[recipe on back of "Apricot Burritos," clipped from "Better Homes and Gardens"]

Apricot Burritos

"For a quick energizer, serve this first-place fruit snack with a cool drink--"

1 (8-ounce) package dried apricots, snipped
1 cup water
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
20 to 25 (6-inch) flour tortillas
cooking oil

In small saucepan, combine the apricots, water, sugar, brown sugar, cinnamon,a nd nutmeg. Bring to boiling; reduce heat. simmer uncovered for 10 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Cool. To assemble, spoon about 1 tablespoon of the apricot mixture along one edge of each tortilla; roll up. In a 12-inch skillet, heat about 3/4-inch of cooking oil to 350 degrees F. Place 5 tortillas, seam side down, in hot oil. Cook 2 minutes or until golden, turning once. Drain tortillas on paper toweling. Repeat with remaining tortillas. Serve warm or cool.--Mrs. LaVerne Bowman, Patterson, Calif.

Makes 20 to 25.

[clipped from "Better Homes and Gardens"]

Taco Vegetable Dip

1 large carton sour cream
1 package taco seasoning
3 or 4 green onions (including tops), minced
8 ounces Cheddar cheese, grated
crumbled bacon, optional

Mix sour cream, taco seasoning, green onions, and cheese together well. May also mix in bacon. Serve with fresh vegetables.

[Amount not given, but probably makes about 2-1/2 to 3 cups.]

(from Jill G.)

Spinach Dip

1 package Knorr vegetable soup mix
1 cup Helman's mayonnaise
1 can water chestnuts, finely chopped
1 package [frozen] spinach
12 ounces sour cream
1 loaf Vienna bread, unsliced
[fresh vegetable sticks (optional)]

Cook spinach and squeeze out water. Mix together soup mix, mayonnaise, water chestnuts, and sour cream. Cut top off bread and pull bread from inside [in bite-sized pieces, leaving a bread crust shell]. Stuff with spinach mixture. [Serve with bread pieces and/or fresh vegetable sticks.]

[Quantity not given, but probably makes about 3 cups of dip.]

(from June D.)

Dill Dip

1 cup sour cream
1 cup Miracle Whip
2 tablespoons parsley flakes
2 tablespoons dill weed
2 teaspoons grated onion

[Mix together well.]

[Quantity not given, but probably makes about 2 cups.]

(from Joni)

Chili Cheese Dip

"Really good with tortilla or corn chips."--Mama Mouse

1 pound lean ground beef
1 pound American processed cheese, cut in small pieces
1/2 teaspoon chili powder
1 (8- to 10-ounce) can green chilies and tomatoes
2 teaspoons Worchestershire sauce
2 cans Hot chili beans

Brown beef well and drain; transfer to crock pot. Add remaining ingredients to beef and stir well. Cover and cook on high for 1 hour, stirring until cheese is fully melted. Serve immediately or turn to low for serving up to 6 hours later.

[Quantity not given.]

Liver Paste

2 pounds pork or calf liver
2 pounds unsalted pork fat
4 tablespoons butter
1/4 cup flour
1 cup milk
2 eggs
1 medium onion, finely chopped
salt to taste
pepper to taste

Grind liver and pork fat separately. Melt butter and add flour; gradually add milk, then mix with ground pork fat. Add eggs, onion, salt, and pepper to the ground liver, and stir. When pork fat is cool, mix it with the liver. Pack mixture into small loaf pans and bake at 350 degrees F. for about 1 hour.

[Number of servings not given; but probably makes 2 loaves, each about 8 to 10 slices.]

(from Nick)

Liver Pate

12 ounces Philadelphia cream cheese
8 ounces liver sausage
1 teaspoon onion [minced]
2 teaspoons lemon juice
1 teaspoon Worchestershire sauce
dash of salt
parsley or pimento, chopped

Mix together 8 ounces cream cheese, liver sausage, onion, Worchestershire sauce, and salt. Spread remaining 4 ounces cream cheese over top. Sprinkle with parsley or pimento.

[Amount not given.]

(from Jane H.)

Deviled Puffs

"Somewhere between Betty and Mom, an essential ingredient went missing . . . but never fear! I did some online research to get help, and found the same recipe from 'Source unknown' at http://fitdv.myrecipefriends.com/. The ingredient and directions in BOLD CAPS will improve your results rather dramatically."--Ronnie

1 cup water
1/2 cup butter or margarine
1 CUP FLOUR
4 eggs
3 (4-1/2 ounce) cans deviled ham
1 tablespoon prepared horseradish
3/4 teaspoon pepper
3/4 teaspoon onion salt
1/3 cup sour cream

Preheat oven to 400 degrees F. Heat water and butter to rolling boil in 3-quart saucepan. STIR IN FLOUR. Stir vigorously over low heat until mixture forms ball (about 1 minute). Remove from heat. Beat in eggs all at once until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake about 25 minutes until puffed, golden brown, and dry. Cool on wire racks away from drafts. Blend deviled ham, horseradish, pepper, onion salt, and sour cream; refrigerate. Just before serving, cut tops off puffs with sharp knife. Remove filaments of soft dough. Fill each puff with slightly rounded teaspoonful of ham mixture.

Makes about 6 dozen appetizers.

(from Betty H.)

Cheese Ball

1 (5-ounce) jar Blue Cheese
1 (5-ounce) jar Old English Sharp Cheese
1 (8-ounce) package Philadelphia Cream Cheese
1/2 teaspoon Worchestershire sauce
1 medium onion, grated
chopped nuts or parsley

Cream cheese together. Add Worchestershire sauce and onion. [Form into balls about the size of a walnut.] Roll in nuts or parsley.

[Amount not given.]

(from Carol L.)

NOTE: Safety of working with and eating paraffin wax

"Mom's recipe for "Peanut Butter Balls" calls for melting chocolate and wax together. However, you might want to omit the wax, given the information below. If you do decide to use it, follow the safety directions for working with it."--Ronnie

First, from http://www.baking911.com:

TO MELT CHOCOLATE WITH PARAFFIN: Some recipes call for adding paraffin wax so the chocolate hardens with a sheen. It is perfect when working with small amounts of chocolate, such as dipping cookies or fruit. However, paraffin is not necessary for successful dipping and you may not like its flavor. If you are using top-quality chocolate, it already has everything in it that you need. Paraffin is found in the grocery store. NOTE - Do not leave the melting wax unattended or use high heat when melting because it is highly flammable. WARNING: Melt the chocolate and the wax, but do NOT try to melt the chocolate and wax together (unless using chocolate chips), as it will not work. 1. Melt the chocolate. Remove from heat. 2. Melt the wax in an uncovered pot over very low heat. It doesn't take that long, so watch carefully. Remove from heat. 3. When both the chocolate and the wax are still molten, but cooled slightly, pour the wax into the chocolate slowly, stirring constantly. Stand back while doing so or don't look into the pot directly; you don't want either to splash and hit you -- both are VERY HOT. TO MELT CHOCOLATE CHIPS WITH PARAFFIN - can melt together: I use 1/4 bar (1-ounce) paraffin wax per 1 (12-ounce) package of semisweet chocolate chips. I use this also when making Christmas candies. Just melt it with the chocolate in the top of a double boiler over hot water.

Then, this from http://www.ochef.com:

Q. My friend wants me to make chocolate covered bananas for him to take to his family reunion. I don't usually make desserts. I've seen this done by my mother, and believe that when she melts the chocolate she adds wax to it (and then dips the bananas and then freezes them). How much wax? What kind? Any suggestions?

A. Yes. Don't eat wax! Wax is not food. Wax was never meant to be food. Yes, all right, your mother and many other well-intentioned people have melted paraffin into chocolate to make it easier to coat things like frozen bananas. Some recipes even call for it. But that doesn't make it right. It's not right. Wax is not food. The US Food and Drug Administration has never approved of paraffin as a food or food additive, and guess why? Paraffin is a derivative of the production of crude oil. It is thought to irritate the skin and the lining of the intestines, and to cause physical discomfort.

Peanut Butter Balls

2 cups crunchy peanut butter
2 cups powdered sugar
2 tablespoons soft butter
4 cups flaked coconut
1 (12-ounce) package chocolate chips
1/2 box [paraffin] wax [OPTIONAL]*

Mix together peanut butter, powdered sugar, butter, and coconut. Roll mixture into small balls and chill. Mix chocolate chips and wax in double boiler. Dip candy in chocolate, using toothpicks for dipping. [Set on waxed paper.]

[Quantity not given.]

* See note, "Safety of working with and eating paraffin wax."

Debbie's Fudge

4-1/2 cups sugar
1 stick butter (8 tablespoons)
1 cup evaporated milk
2 (12-ounce) package real chocolate chips
1 (10-1/2 ounce) bag miniature marshmallows
1 cup walnuts, chopped
1 teaspoon vanilla

In very large bowl, mix together chocolate chips, marshmallows, walnuts, and vanilla. Bring sugar, butter, and evaporated milk to a boil. When it starts to boil, make sure it boils exactly 7 minutes over medium heat. Pour boiled mixture over mixture in bowl. Stir until blended; do not beat. Pour into greased 9x13-inch pan. Chill until firm.

[Quantity not given, but can get about 96 pieces about 1-inch square, or 48 pieces about 2x1 inches.]

(from Debbie R., then Debbie C.)

Peanut Patties

"These sweet morsels will remind you of pralines--"

2 cups granulated sugar
1 (5-1/3 ounce) can evaporated milk (2/3 cup)
1/2 cup light corn syrup
1/4 teaspoon salt
1 cup sifted powdered sugar
2 teaspoons vanilla
1-1/2 cups dry-roasted peanuts

Butter sides of a heavy 2-quart saucepan. In saucepan, combine granulated sugar, milk, corn syrup, and salt. cook and stir over medium heat until sugar dissolves and the mixture comes to boiling. Clip candy thermometer to side of pan and continue cooking to 234 degrees F. (soft-ball stage), stirring occasionally. Immediately remove from heat. Stir in powdered sugar and vanilla; mix well. Stir in peanuts. Quickly drop by tablespoonfuls onto a waxed paper-lined baking sheet. If candy becomes too stiff to drop from a spoon, stir in a few dros of hot water.--Diana Best, Lubbock, Tex.

Makes about 36 patties.

[reciped on the back of "Orange Walnut Fudge," clipped from "Better Homes and Gardens"]

Nutty Pudding Bars

1 (12-ounce) package semisweet chocolate pieces (2 cups)
1 (12-ounce) package butterscotch pieces (2 cups)
1 (12-ounce) jar peanut butter
1 ounce unsweetened chocolate
1 cup butter or margarine
1/2 of one 4-serving-size regular vanilla pudding mix (5 tablespoons, not instant)
1/3 cup evaporated milk
1 teaspoon vanilla
2 pounds powdered sugar, sifted
2-1/2 cups coarsely chopped peanuts

Combine chocolate and butterscotch pieces, peanut butter, and unsweetened chocolate. Stir over low heat until melted. Spread half of the mixture in 15x10x1-inch pan; chill until set. Cover remaining mixture and let stand at room temperature. Combine butter, pudding mix, and milk. Cook and stir to melt butter; stir in vanilla. Turn into large mixer bowl; beat in powdered sugar until smooth. Spread over chilled layer. Sprinkle nuts over top. Spread remaining chocolate over all. Chill until firm.--Mrs. Vern Olson, Duluth, Minn.

Makes 6 pounds.

[reciped on the back of "Orange Walnut Fudge," clipped from "Better Homes and Gardens"]

Orange Walnut Fudge

"This winning fudge is as easy to make as it is
delicious to eat--"

3 cups sugar
1/2 cup water
1/2 cup orange juice
1 (12-ounce) package semisweet chocolate pieces
1 tablespoon finely shredded orange peel
4 cups coarsely chopped walnuts

In 3-quart saucepan, combine sugar, water, and orange juice. Cook and stir over medium heat until sugar dissolves and mixture comes to boiling. Clip candy thermometer to side of pan and continue cooking to 234 degrees F. (soft-ball stage), stirring occasionally. Remove from heat. Stir in chocolate pieces and orange peel. Fold in walnuts. Spread candy in a foil-lined 13x9x2 inch baking pan. Chill until set. To serve, cut into small squares. Store candy in refrigerator.--Erma Falusi, Tempe, Ariz.

Makes 3 pounds.

[clipped from "Better Homes and Gardens"]

[Butterscotch] Frosting

"Good on pumpkin cookies."--Mama Mouse

1/2 cup brown sugar
4 tablespoons butter
2 tablespoons cream or canned milk
1/2 teaspoon vanilla
powdered sugar [amount not given, try 1-1/2 to 2 cups]

Stir brown sugar, butter, cream and vanilla over low heat until butter has melted; remove and cool. Add powdered sugar until thick enough to spread.

[Quantity not given.]

(from Edith M.)

Creamy Milk Chocolate Frosting

Use recipe for "Chocolate Frosting," except use only 1/3 cup of cocoa powder.

Chocolate Frosting

1/4 cup shortening, melted; or butter or margarine
1/2 cup cocoa powder
1/4 teaspoon salt
1/3 cup milk
1-1/2 teaspoons vanilla
3-1/2 cups confectioners sugar (sift if lumpy)

Combine melted shortening, cocoa powder, and salt. Add milk and vanilla. Mix in sugar in three parts; stir until smooth and creamy. If needed for good spreading consistency, add more sugar to thicken or more milk to thin out.

Makes enough frosting for 2 (8- or 9-inch) round layers or 1 (9x13) pan.

Popcorn Balls

2 quarts popped corn
1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1/4 cup plus 1 teaspoon butter
1/8 teaspoon salt
1/2 teaspoon vanilla
4 to 5 drops food coloring

Preheat oven to 325 degrees F. Spread corn in large baking dish and keep warm in oven. In a small saucepan, combine sugar, syrup, water, 1/4 cup butter, and salt. Cook over medium-high heat to firm ball stage (250 degrees F. on candy thermomether). Remove from heat; stir in vanilla and food coloring. Gradually pour syrup over corn. Let stand 1 to 2 minutes until cool enough to handle. Grease hands with remaining butter. Shape corn into 3-inch balls, packing loosely. Cool on wax paper.

Makes 6.

Peanut Butter Popcorn

1/2 cup unpopped corn
1-1/2 cups unblanched almonds (optional)
1 cup sugar
1/2 cup honey
1/2 cup corn syrup
1 cup peanut butter
1 teaspoon vanilla

Pop corn. Combined popped corn with almonds, if desired. Combine sugar, honey, and corn syrup in a saucepan; bring to a full boil. Stir in peanut butter and vanilla. Mix corn with peanut butter-syrup mixture.

[Quantity not given.]

(from Gerrie J.)

Baked Caramel Corn

"Store caramel corn tightly covered to keep it crisp and fresh tasting--"

1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla
3 quarts popped corn (12 cups)

In a 1-1/2 quart saucepan, melt butter; stir in brown sugar, corn syrup, and salt. Bring mixture to boiling, stirring constantly. Boil over medium heat without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. In a large bowl, gradually pour the hot syrup over the popped corn, mixing well. Turn coated popcorn into a buttered 17x12x2-inch roasting pan. Bake uncovered at 300 degrees F. for 30 minutes, stirring the popcorn after 15 minutes. Remove from oven; cool in pan completely. Loosen popcorn with a spatula. Break into pieces. Store in a tightly covered container.

Makes about 2-1/2 quarts (10 cups).

[clipped from "Better Homes and Gardens."]

Party Popcorn

1 cup pecan halves
1 cup whole blanched almonds
12 cups popped corn (about 3/4 cup unpopped)
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 teaspoon salt

Preheat oven to 350 degrees F. In 13x10-1/2 inch roasting pan, spread pecans and almonds in a single layer. Bake 10 to 15 minutes, stiring occasionally, until nuts are lightly browned. Remove from oven and add popped corn. Meanwhile, in small saucepan over medium heat, melt sugar and butter together. Stir with salt into popcorn mixture until it is well coated. Bake 10 minutes more, or until golden, stirring once. Cool in pan. Store in tightly covered container.

Makes 14 cups.

[This must have been on the back of something else Mom wanted from a magazine: Although she clipped out a picture of the recipe, the recipe itself was hand copied. The magazine was probably her favorite, "Better Homes and Gardens."]

Cheese Sticks

1/2 cup yellow corn meal
1-1/4 cups flour
1 teaspoon salt
1 (5-ounce) jar Old English Cheese
1/4 cup water
1/4 cup vegetable shortening
[grated Parmesan cheese]

[Mix all ingredients together well.] Pat into ball. Roll half of dough [at a time] between two sheets of waxed paper into a 12x10-inch rectangle about 1/8-inch thick. Cut into strips 1/2-inch wide by 6-inches long. Twist strips and press ends onto ungreased cookie sheet. Bake 8 to 10 minutes at 400 degrees F. Sprinkle immediately with Parmesan cheese.

[Quantity not given, but makes about 80.]

(from Elaine L.)

Cheese Sticks

1/2 cup yellow corn meal
1-1/4 cups flour
1 teaspoon salt
1 (5-ounce) jar Old English Cheese
1/4 cup water
1/4 cup vegetable shortening
[grated Parmesan cheese]

[Mix all ingredients together well.] Pat into ball. Roll half of dough [at a time] between two sheets of waxed paper into a 12x10-inch rectangle about 1/8-inch thick. Cut into strips 1/2-inch wide by 6-inches long. Twist strips and press ends onto ungreased cookie sheet. Bake 8 to 10 minutes at 400 degrees F. Sprinkle immediately with Parmesan cheese.

[Quantity not given, but makes about 80.]

(from Elaine L.)

Jell-o Salad

1 (6-ounce) package Jell-o
lettuc
1 (8-ounce) package cream cheese
walnut halves
coconut (optional)

Make Jell-o and put in square pan to set. Cut in squares and put each on lettuce leaf. Spread [softened] cream cheese on top of each and garnish with walnut halves. Coconut may be sprinkled over the top, if desired.

[Number of servings not given, but probably makes 9.]

(from Virginia W.)

Fluffy Fruit Salad

1 (6-ounce) package orange Jell-o
1 (24-ounce) carton small curd cottage cheese
1 (9-ounce) carton Cool Whip
2 (4-ounce) cans mandarin oranges, drained

Mix [dry] Jell-o and cottage cheese in a large bowl. Add Cool Whip and oranges. [Chill.]

[Number of servings not given, but probably serves 8.]

(from Elaine L.)

Strawberry Salad

1 (3-ounce) package strawberry gelatin
1 cup hot water
1 pint frozen strawberries, unthawed
1 (3-ounce) package cream cheese
1 cup whipping cream, whipped

Dissolve gelatin in hot water. Separate frozen berries with fork. Soften cream cheese with fork, adding a little strawberry juice. Add strawberries to gelatin. When mixture starts to thicken, quickly add softened cream cheese and fold in whipped cream. Put in refrigerator to set.

[Number of servings not given, but probably serves 8 to 10.]

(from Carol Ann)