Pudding Cakes

1 package cake mix
1 package instant vanilla pudding mix
2 eggs
3 cups milk
3 tablespoons corn starch
2 tablespoons cocoa powder (optional)
1/2 cup shortening
1/2 cup sugar
1 teaspoon vanilla

Mix well the cake mix, pudding mix, eggs, and 2 cups milk. Bake at 350 degrees F. for 35 to 40 minutes; or if cupcakes, for 30 minutes. Let cool.

Meantime, cook 1 cup milk and corn starch (and cocoa powder if want a dark filling) until thick; let cool. Cream together shortening, sugar, and vanilla. Add cooked mixture; beat 10 minutes. [Use to fill cooled cake layers.] To fill cupcakes, put filling in decorator bag and squeeze into cupcakes after they cool (slit top a little with a knife before inserting decorator tip).

[Number of servings not given, but probably serves 10 if baked as a layer cake, or 2 to 2-1/2 dozen cupcakes.]

(from Margurite B.)

Self-Filled Cupcakes

1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 egg
dash salt
1 (6-ounce) package chocolate chips
1 (2-layer) chocolate cake mix

Cream the cheese with sugar; beat in egg and salt. Stir in chocolate chips. Set aside. Prepare cake mix according to package directions. Fill paper-lined muffin tins 2/3 full. Drop one rounded teaspoonful of cheese mixture into each cupcake. Bake as cake mix package directs.

Makes 30 cupcakes.

Zucchini Cake

2 cups flour
1 cup sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1-1/2 cup oil
3 eggs
1 cup raisins
1 cup chopped nuts
3 cups grated zucchini

Mix all ingredients together; pour batter into large loaf pan. Bake at 350 degrees F. for 45 minutes.

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

(from Joni)

Wacky Cake

1-1/2 cup flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cocoa powder
6 tablespoons salad oil
1 teaspoon vinegar
1 teaspoon vanilla
1 cup warm water
1/2 cup flaked coconut or chopped nuts (optional)

Sift flour, sugar, baking soda, salt, and cocoa powder into 9-inch baking pan. Make 3 wells in the dry ingredients. Pour salad oil into first well, vinegar into second well, and vanilla into third well. Pour warm water over entire mixture. Stir with wooden spoon until well mixed. Stir in flaked coconut or chopped nuts, if desired. Bake at 350 degrees F. for 30 minutes or until cake tests done.

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

Fruit Cocktail Cake

1 cup sugar
1 cup canned fruit cocktail, drained
1 cup flour
1 egg, beaten
2 teaspoons vanilla
1/2 teaspoon soda
1/2 teaspoon salt
1 cup brown sugar
1/2 cup nuts, chopped
whipped cream

Mix together sugar, fruit cocktail, flour, egg, vanilla, soda, and salt. Spread brown sugar and nuts over the top. [Pour batter into greased and floured square baking pan.] Bake at 350 degrees F. for 50 minutes. Serve with whipped cream.

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

(from cousin, Shirley S.)

Stabilized Whipped Cream (for frosting cakes)

"This is not one of Mom's recipes, but plain whipped cream used as cake frosting will tend to weep after a little while. This commercial recipe from Cooks.com is used by professional bakeries. It uses plain gelatin and confectioner's sugar to give the whipped cream some body and staying power."--Ronnie

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream, chilled
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Cakes iced with whipped cream must be kept refrigerated.

Makes 2 cups.

[http://www.cooks.com/rec/view/0,1830,159172-255195,00.html]

Custard Filling (for Walnut Dream Cake)

1/4 cup sugar
3 tablespoons ARGO or KINGSFORDS Corn Starch
2 cups milk
3 slightly beaten egg yolks
1 teaspoon vanilla

In 1-quart saucepan, mix sugar and corn starch. Gradually stir in milk until smooth. Add egg yolks. Stirring constantly, bring to boil over medium-high heat and boil 1 minute. Remove from heat. Stir in vanilla. Cover surface with plastic wrap. Refrigerate until cool.

[Quantity not given, but makes enough filling for 3 (9-inch) layers.]

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

Walnut Dream Cake

1 (18-ounce) package white cake mix
1/2 cup ARGO or KINGSFORDS Corn Starch
1/2 cup firmly packed light brown sugar
3 egg whites [reserve yolks for Custard Filling recipe]
1 cup water
1/2 cup HELLMANS or BEST FOODS Real Mayonnaise
1 cup finely chopped walnuts
Custard Filling (see recipe)
1 cup heavy cream, whipped*

Grease and flour two 9-inch round cake pans. In large bowl with mixer at medium speed, beat cake mix, corn starch, brown sugar, egg whites, water, mayonnaise, and walnuts, occasionally scraping bowl, for 3 minutes or until well mixed. Pour into pans. Bake at 375 degrees F. for 25 to 30 minutes or until tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely. Split each layer horizontally. Fill with Custard Filling. Frost with whipped cream. Refrigerate until ready to serve.

Makes 10 to 12 servings.

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

* Better yet, see recipe for "Stabilized Whipped Cream."

Mocha Frosting (for Mocha Magic Torte)

1/2 cup plus 2 to 3 tablespoons milk
2 tablespoons MAXWELL HOUSE Instant Coffee
3 (1-ounce) squares unsweetened chocolate
2/3 cup margarine
2 (16-ounce) packages unsifted confectioners sugar
1 teaspoon vanilla

In saucepan, place 1/2 cup milk, instant coffee, and chocolate. Stirring constantly, cook over low heat until smooth and thick. In large bowl with mixer at medium speed, beat margarine. Gradually beat in 1 package confectioners sugar. Add second package confectioners sugar alternately with chocolate mixture, beating after each addition. Add vanilla. Gradually beat in 2 to 3 tablespoons milk until of spreading consistency.

Makes 4-1/2 cups.

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

Mocha Magic Torte

2-1/4 cups unsifted all-purpose flour
1-1/2 teaspoons baking soda
1/4 cup MAXWELL HOUSE Instant Coffee
1-1/3 cups water
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla
1 cup HELLMAN'S Real Mayonnaise
2 (1-ounce) squares unsweetened chocolate, melted and cooled
Mocha Frosting (see recipe)

Grease and flour two 9-inch round cake pans. Mix flour and baking soda. Dissolve instant coffee in water. In large bowl with mixer at high speed, beat sugar, eggs, and vanilla until light and fluffy. At low speed, blend in mayonnaise and chocolate. Add flour mixture alternately with coffee, beating after each addition. Pour into pans. Bake at 350 degrees F. for 30 minutes or until tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely. Split layers horizontally. Fill and frost with Mocha Frosting. Refrigerate until ready to serve.

[Number of servings not given, but probably serves 10 to 12.]

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

Somoras

small Hershey bars
marshmallows
graham crackers

Roast marshmallows. Put marshmallow and Hershey bar section between two graham cracker halves.

[Quantities not given, but make LOTS 'cuz they won't last long!]

(from Shirley S.)

Pumpkin Gingerbread Loaves

"No holiday baking spree would be complete without the aroma of spicy gingerbread wafting through your kitchen--"

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 cup canned pumpkin
1/2 cup molasses
2 eggs
1/3 cup butter or margarine
1/4 cup milk
1 tablespoon grated gingerroot or 1 teaspoon ground ginger
1/3 cup finely chopped walnuts
2 tablespoons sugar

Grease bottom and sides of four 4-1/2 x 2-1/2 x 1-1/2-inch loaf pans; set aside. Stir together 1 cup flour, brown sugar, baking powder, cinnamon, and baking soda. Add pumpkin, molasses, eggs, butter, milk, and ginger. Beat with an electric mixer on low or medium speed 30 seconds or until combined. Beat on medium to high speed 2 minutes, scraping sides of bowl occasionally. Add remaining flour; beat 2 minutes or until mixed. Divide batter evenly among pans. For topping, stir together walnuts and sugar; sprinkle evenly over batter. Bake at 350 degrees F. for 40 to 50 minutes or until a toothpick inserted near center of each loaf comes out clean. Cool loaves on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks.

To freeze: Wrap each loaf tightly in moisture- and vaporproof wrap. Seal, label, and freeze for up to 6 months. To thaw, let stand, loosely covered, at . . . [room temperature?].

Makes 4 loaves, 8 servings each.

[clipped from "Better Homes and Gardens"]

Pumpkin Bread

2 cup sugar
2/3 cup shortening
4 beaten eggs
2 cups cooked pumpkin, or 1 (16-ounce) can pumpkin
3-1/3 cups sifted flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon [ground] cloves
2/3 cup water
1 cup nuts, chopped (optional)

Cream together sugar and shortening. Add eggs and beat. Add pumpkin and mix well; set aside. Mix together baking soda, salt, cinnamon, and cloves; add alternately with water to pumpkin mixure, mixing well. Mix in nuts, if desired. Pour into greased bread pans. Bake at 350 degrees F. for 40 to 60 minutes. Put a small pan of water in the oven along with the bread pans to prevent the loaves from drying out as they bake. Bread is done when toothpick comes out clean. When tapped with finger, bread should spring back.

Makes 2 loaves. [Probably 8 to 10 slices per loaf.]

Cheese Spice Gems

"Cast iron muffin pans used to be called gem pans, so even today muffins are sometimes called 'gems.'"--Ronnie

2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger [ground]
1/2 cup BUTTERMILK
1/4 cup BUTTER, melted (1/2 stick)
1/2 teaspoon salt
1/2 cup molasses
1 egg, well beaten
1 cup shredded Cheddar CHEESE
1/4 cup chopped raisins or dates, if desired

BUTTER medium-sized muffin pans and preheat oven to 400 degrees F. Sift together flour, baking powder, baking soda, salt, and ginger. Stir molasses and BUTTERMILK into beaten egg; then add to dry ingredients along with BUTTER, CHEESE, and raisins. Mix only until flour is moistened. Fill muffin pans about 2/3 full. Bake 12 to 15 minutes.

Makes 14 to 16 muffins. [Note: Most muffin tins bake 6 or 12. However, you can bake the extra batter using custard cups in addition to the muffin tin or use a 6-portion tin with water half filling three of the cups.]

[clipped from the pocket of a kitchen calendar which was apparently promoting dairy products]

Zucchini Bread

3 cups flour
2 cups sugar
2 teaspoons cinnamon
1 teaspoon salt
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup chopped nuts or coconut
3 teaspoons vanilla
1 cup oil
2 cups zucchini, cut fine
3 eggs, beaten until fluffy

Mix flour, sugar, cinnamon, salt, baking powder, and baking soda. Add nuts, vanilla, oil, and zucchini; mix well. Fold in eggs. Pour into greased and lightly floured bread pans. Bake at 325 degrees F. for 1 hour 10 minutes.

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

(from Joni)

Beer Bread

"Tastes delicious toasted."--Mama Mouse

1 can beer
3 cups flour
1/3 cup sugar

Mix all ingredients together. [Put in a greased loaf pan.] Bake at 350 degrees F. for 1 hour.

Makes 1 loaf.

(from Marley A.)

Corn Meal Muffins

Use "Corn Bread" recipe. Fill greased muffin pans half full. Bake at 425 degrees F. for 15 to 20 minutes.

Makes 1 dozen.

Corn Bread

1-1/2 cup cornmeal
1/2 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/4 cup melted fat [shortening or butter]

Mix cornmeal, flour, baking powder, and salt. Mix together milk, egg, and fat. Add milk mixture to cornmeal mixure; stir only enough to mix. Fill greased 8x8-inch pan half full. Bake at 450 degrees F. about 25 minutes or until lightly browned.

Serves 6.

Pineapple Whole Wheat Rolls

1 cup all-purpose flour
1 package active dry yeast
1 (8-ounce) can crushed pineapple
1/3 cup milk
3 tablespoons brown sugar
3 tablespoons cooking oil
1/4 teaspoon salt
2 to 2-1/4 cups whole wheat flour
1/4 cup honey
1/4 cup melted butter

Combine all-purpose flour and yeast. Drain pineapple, reserving 1/3 cup juice; set pineapple aside. Heat reserved pineapple juice, milk, brown sugar, oil, and salt just until warm (115 to 120 degrees F.). Add to flour-yeast mixture. Beat at low speed of mixer 1/2 minute. Beat at high speed 3 minutes. Stir in pineapple. Add as much whole wheat flour as you can stir in. Turn out onto floured surface; knead in enough remaining whole wheat flour to make a moderately stiff dough. Place in a greased bowl. Cover; let rise in a warm place until double in volume (about 1 hour). Punch down; let rest 10 minutes. Divide dough into thirds. Shape each third into 15 balls (will have 45 total). Put 3 dough balls in each cup of greased muffin tin. Let rise in warm place until nearly double in size (about 20 minutes). Bake at 375 degrees F. for 15 minutes. Combine honey and melted butter. Turn baked rolls out of muffin tin; brush with honey-butter mixture.--Mrs. Carmen Hoagland, Fremont, Mich.

Makes 15 rolls. [Note: Most muffin tins bake 6 or 12. However, you can bake the extra dough as it's own little loaf, use 3 custard cups in addition to the muffin tin, or use a 6-portion tin with water half filling three of the cups.]

[recipe on the back of "Sourdough Apple Wheat Rolls," clipped from "Better Homes and Gardens"]

Dinner Rolls Italiano

3-1/2 to 4 cups all-purpose flour
2 packages active dry yeast
1-1/2 teaspoons Italian seasoning
1 cup milk
1/2 cup water
2 tablespoons sugar
2 tablespoons butter or margarine, plus 2 tablespoons melted butter
1 teaspoon garlic salt
2 eggs
3/4 cup grated Parmesan cheese

Combine 1-1/2 cups flour with yeast and Italian seasoning. Heat milk, water, sugar, 2 tablespoons butter, and garlic salt just until warm (115 to 120 degrees F.); add to flour mixture. Add eggs. Beat at low speed of electric mixer 1/2 minute. Beat 3 minutes at high speed. Stir in 1/2 cup grated Parmesan cheese. Add in as much of the remaining flour as you can stir in. Turn out onto a floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Shape into ball. Place in greased bowl. Cover; let rise in warm place until double in volume (about 45 minutes). Punch down; let rest 10 minutes. Shape into 16 balls. Dip tops into 2 tablespoons melted butter, then in remaining grated Parmesan cheese. Place rolls in two greased 8- or 9-inch round baking pans. Cover; let rise until nearly double in size (about 15 minutes). Bake at 375 degrees F. for 20 to 25 minutes.--Carol M. Gilley, Cookeville, Tenn.

Makes 16 rolls.

[recipe on the back of "Sourdough Apple Wheat Rolls," clipped from "Better Homes and Gardens"]

Sourdough Apple Wheat Rolls

"These first-place yeast rolls get their sweetness from apple butter--"

1/2 cup Sourdough Starter (see recipe)
3-1/2 to 4 cups unbleached or all-purpose flour
1 package active dry yeast
1/2 cup wheat germ
1/4 teaspoon baking soda
1/2 cup milk, plus a little extra to brush tops of rolls
1/4 cup butter or margarine
1 tablespoon honey
3/4 teaspoon salt
1 beaten egg
3/4 cup apple butter

Bring starter to room temperature. In mixer bowl, combine 1-1/2 cups flour, yeast, wheat germ, and baking soda. heat milk, butter, honey and salt until warm (115 to 120 degrees F.). Add milk mixture to flour mixture; stir in egg, apple butter, and the starter. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Add as much of the remaining flour as you can stir in, then turn dough out onto floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into ball. Place into greased bowl; turn once. Cover; let rest 15 minutes. Shape into 24 two-inch balls. Place on greased baking sheets. Cover; let rise until doubled in volume. Brush tops with milk. Bake at 375 degrees F. for 15 to 18 minutes.--Annette Tortorella Roos, Salt Lake City, Utah

Makes 24 rolls.

[clipped from "Better Homes and Gardens"]

Sourdough Starter (for Sourdough Apple Wheat Rolls)

1 package active dry yeast
2-1/2 cups warm water
2 cups all-purpose flour
1 tablespoon honey or sugar

Dissolve yeast in 1/2 cup warm water. Stir in remaining water, flour, and honey. Beat until smooth. Cover with cheesecloth. Do not cover with a tight-fitting lid. Let stand at room temperature for 5 to 10 days or until bubbly; stir 2 to 3 times a day. [At this point, it can be refrigerated, but definately cover to keep odors out and prevent drying out.]--Annette Tortorella Roos, Salt Lake City, Utah

[Quantity not given.]

[at bottom of recipe "Sourdough Apple Wheat Rolls," clipped from "Better Homes and Gardens"]

Wheat-Fruit Coffee Bread

4 to 4-1/4 cups whole wheat flour
2 packages active dry yeast
1-1/4 cups milk
1/2 cup sugar
1/2 cup butter or margarine
2 teaspoons salt
1 egg
1-1/2 cups fruit preserves, any fruit [could use 3/4 cup each of two fruit preserves]
1 cup powdered sugar
milk

Combine 2 cups flour with yeast. In saucepan, heat together milk, sugar, butter, and salt until warm (110 to 115 degrees F.). [Pre-warm electric mixer bowl with hot tap water. Transfer to warm milk mixture to electric mixer bowl.] Add flour-yeast mixture along with egg. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can. Cover dough with clear plastic wrap; chill 2 hours. Divide dough in half; on floured surface, roll each half to 14x10 inches. Place each rectangle on a greased baking sheet. Spread 3/4-cup fruit preserves lengthwise down center third of each rectangle. Bring the two long sides of dough up and over filling, overlapping edges. Moisten edges and seal. Diagonally slash at 1-1/2-inch intervals through top layer of dough. Cover; let rise 1 hour. Bake at 350 degrees for 25 minutes. Cool. Blend powdered sugar with enough milk to make a drizzling consistency. Spoon over loaves.--Sherry McConnell, Panama City, Fla.

Makes 2 loaves. [Number of servings not given, but probably serves 8 to 10 per loaf.]

[recipe on the back of "Pecan Pizza Coffee Cake," clipped from "Better Homes and Gardens"]

Quick Date-Nut Ring

"When you add the flour mixture to the saucepan ingredients, be sure to thoroughly blend in the dry ingredients--"

1-1/2 cups water
1 cup chopped pitted dates
1 cup cooking oil
3 slightly beaten eggs
1 teaspoon vanilla
3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts

In a 3-quart saucepan, bring water to boiling. Remove from heat. Stir in dates; cool 15 minutes. Add oil, eggs, and vanilla; mix well. In a large bowl, thoroughly stir together flour, sugar, soda, and salt; add to saucepan, blending well. Stir in nuts. Turn into greased 10-inch tube pan. Bake at 350 degrees F. for 45 to 50 minutes or until done, covering with foil the last 15 minutes to prevent overbrowning. Cool in pan. Slice to serve.--Mrs. Joseph D. Comer, Churchville, Md.

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

[recipe on the back of "Pecan Pizza Coffee Cake," clipped from "Better Homes and Gardens"]

Pecan Pizza Coffee Cake

"Top honors go to this quick one-rise coffee cake with an offbeat shape--"

1/2 cup whole bran cereal, coarsely crushed
1/4 cup sugar
1 package active dry yeast
1/2 cup warm water (110 to 115 degrees F.)
1 egg
1-1/2 cups all-purpose flour
1 tablespoon cooking oil
1/2 teaspoon salt
1 cup chopped pecans
1/3 cup packed brown sugar
1/4 cup maple-flavored syrup
2 tablespoons butter or margarine
1 teaspoon ground cinnamon

Combine cereal, sugar, and yeast. Stir n water; let stand 5 mintues. Add egg, 1/2 cup of the flour, oil, and salt. Beat at low speed of mixer until blended. Beat at high speed 3 minutes, scraping bowl. Cover; let rise until doubled in volume (about 1 hour). In saucepan, combine pecans, brown sugar, syrup, butter, and cinnamon. Cook and stir over low heat until sugar dissolves. Do not boil. Set aside. Punch dough down. With floured hands, press dough into a greased 12-inch round pizza pan or two greased 9-inch round cake pans, forming a high edge. Crimp edge; spread pecan mixture to within 1 inch of edge. Bake at 400 degrees F. about 20 minutes. (If using a 12-inch pizza pan, place pan on a baking sheet to bake.) Cool.--Mrs. Audrey Kovalak, Springfield, Va.

[Number of servings not given, but probably serves 8 to 12.]

[clipped from "Better Homes and Gardens"]

Tangy Mustard Glaze for Ham

1/2 cup brown sugar
1/2 teaspoon dry mustard
2 teaspoons fruit juice
whole cloves

Mix brown sugar, mustard, and fruit juice. Score ham 1/4-inch deep. Remove ham from oven the last 30 minutes of baking. Spoon fat from pan. Stud ham with cloves. Spoon glaze over ham. Continue baking. Baste occasionally.

[Amount not given.]

Cherry Sauce with Ham

1 (5-pound) canned ham
1 (10-ounce) jar quava or apple jelly
1 tablespoon prepared mustard
1/2 cup pineapple juice
2 cups dry white wine
1 (1-pound 5-ounce) can cherry pie filling
1/2 cup white raisins

[Following standard cookbook instructions, put ham in oven to bake. About 45 minutes before the ham is done, prepare the glazing sauce as follows:] In a medium saucepan, combine jelly and mustard; stir in pineapple juice and wine. Cook and stir until boiling. Simmer 2 to 3 minutes. About 30 minutes before the ham is done, remove it from the oven and score fat into diamonds. Pour 1/3 of the glaze over the ham and return it to the oven. Spoon on remaining glaze at two 10-minute intervals.

In another saucepan, heat cherry pie filling and raisins to boiling, stirring occasionally. Remove ham to serving platter. Add pan juices and glaze to cherry sauce; bring to boiling. Spoon some of the cherry sauce over ham on platter; pass remaining sauce.

Makes 3 cups.

(from Peg U.)

Easy [Vegetable] Horseradish Sauce

"This versatile sauce complements hot cooked vegetables such as broccoli, cabbage, brussels sprouts, and potatoes. And it's equally tasty served on beef sandwiches, grilled burgers, or frankfurters--"

2 (10-ounce) packages frozen mixed vegetables
2/3 cup mayonnaise or salad dressing
2 tablespoons milk
2 tablespoons prepared horseradish
1 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper

Cook mixed vegetables according to package directions; drain and chill. Meanwhile, combine mayonnaise, milk, horseradish, dry mustard, and pepper. Stir until smooth. Cover and chill. Jsut before serving, combine mixed vegetables and mayonnaise mixture.--Carol Wenger Gibbons, Philadelphia, Pa.

Makes about 3-1/2 cups.

[recipe on the back of "Rhubarb Chutney Relish," clipped from "Better Homes and Gardens"]

Zippy Onion Relish

"At your next cookout, spoon this big-batch relish atop grilled franks, sausages, or hamburgers--"

3 large onions, finely chopped (3 cups)
2 tablespoons water
1/2 cup tomato sauce
3 tablespoons ketchup
1-1/2 teaspoons sugar
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon crushed dried red pepper

In 2-quart saucepan, combine onions and water. Bring to boiling; reduce heat. Add tomato sauce, ketchup, sugar, oregano, salt, garlic salt, and red pepper. Cover and simmer about 20 minutes or until onions are just tender. Serve hot or chilled with meats. Store remaining sauce in refregerator for up to two weeks.--Mrs. Nancy L. Mosiello, Concord, N.H.

Makes 2-1/2 cups.

[recipe on the back of "Rhubarb Chutney Relish," clipped from "Better Homes and Gardens"]

Rhubarb Chutney Relish

"This winning condiment has a unique bite that adds pizzazz to ham, pork roast, or poultry--"

1 pound rhubarb, chopped (3 cups)
2 cups vinegar
2 cups finely chopped onion
2 cups packed brown sugar
1 tablespoon salt
1 teaspoon ground allspice

In a 4-quart Dutch oven, combine all ingredients. Bring to boiling; reduce heat. Cover and simmer for 30 to 40 minutes or until thick, stirring occasionally. Remove from heat. Spoon hot relish into hot, clean half-pint jars, leaving a 1/2-inch head-space. Wipe rims; adjust lids. Process in boiling water bath for 10 minutes for half-pints (start timing when water boils).--Mrs. Donna Torres, Cornucopia, Wis.

Makes 3 half-pints.

[clipped from "Better Homes and Gardens"]

Giblet Stew

giblets
[oil for browning]
onion, chopped
celery, chopped
carrots, diced
salt
pepper
pinch of nutmeg
flour or corn starch

Brown giblets in Dutch oven. Add rest of ingredients except flour. Cover with water and simmer 1-1/2 to 2 hours. Thicken with flour or corn starch.

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

(from Mom)

Green Split Pea Soup

1 pound green split peas
3 quarts water
1 medium onion, chopped
1/2 raw carrot, diced
1/2 cup raw potatoes, diced
1 ham bone or 1/8 pound salt pork

Rinse and sort peas. Place all ingredients in kettle [Dutch oven]. Bring to a boil and simmer 3 hours. Add water from time to time, if necessary. You may want to put through a sieve and reheat (or can use a blender).

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

(from Jack Rabbit)

Turkey Soup

turkey and bones
onion
celery
carrots
rice or noodles
salt to taste
pepper to taste

Boil [simmer] bones two hours. Strain broth and pick meat off bones. Put in kettle [Dutch oven] with onions, celery, and carrots. Simmer about 1 hour. Add rice or noodles and cook another hour. Add salt and pepper to taste.

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

(from Mom)

Bean Soup with Ham

ham bone
potatoes (optional)
beans (navy)
onion
carrots
salt to taste
pepper to taste
vinegar for serving

Boil ham bone, onion, and beans about 4 hours. Add carrots the last hour to hour-and-a-half. Salt and pepper to taste. Serve with vinegar.

[Number of servings not given, but if using a pound of beans and cooking in a Dutch oven, will serve 6 to 8.]

(from Mom)

Calico Bean Soup

"This one is in Dad's handwriting."--Ronnie

2 cups calico bean mix*
2 quarts water, plus water for soaking
1 pound ham, diced
1 large onion, chopped
1 cloved garlic, minced
1/2 teaspoon salt
1 (16-ounce) can tomatoes, undrained and chopped
1 (10-ounce) can totatoes and green chilies, undrained

Sort and wast beans. Place in Dutch oven. Cover with water to 2 inches above beans; soak overnight. Drain beans. Add 2 quarts water, ham, onion, garlic, and salt. Cover and bring to boiling. Reduce heat and simmer 1-1/2 hours or until beans are tender. Add remaining ingredients. Simmer 30 minutes, stirring occasionally.

Serves 8.

* Beans in mix: pearl barley, black turtles, small reds, pintos, navies, great Northerns, green split peas, yellow split peas, and black eyes.

Beer Cheese Soup

1 package Yankee Trader Smooth Celery Soup Mix
1 package Yankee Trader Smooth Leek Soup Mix
1/2 package Yankee Trader French Onion Soup Mix
8 cups water
1 pound Hickory Farms Sharp Cheddar Spread
1/2 can warm beer

Mix soups with water and simmer until thick. Reduce heat. Slowly add diced up Sharp Spread, stirring constantly until melted. Add 1/2 can warm beer to taste. May be frozen.

Serve with Hickory Farms Sesami Buds.

Serves 12.

[handout from Hickory Farms of Ohio]

Kielbasa Bean Soup

"You'd never guess that this robust potage is based on canned soup--"

1 medium potato, peeled and diced
2 carrots, sliced
1 medium onion, chopped
1/3 cup chopped celery
3 cups water
8 ounces kielbasa, thinly sliced (1-1/2 cups)
1 (10-3/4 ounce) can bean with bacon soup

In large sauce pan or Dutch oven, bring vegetables and water to boiling; reduce heat and simmer about 10 minutes or until vegetables are tender. Add kielbasa and bean soup. Heat thoroughly.--Mrs. Judith Stainbrook, Linesville, Pa.

Serves 6.

[recipe on the back of "Stuffed Cabbage and Beet Stew," clipped from "Better Homes and Gardens"]

Taco Beef Soup

"This chunky soup is like a taco in a bowl--"

1/2 pound ground beef
1/4 cup chopped onion
1-1/2 cups water
1 (16-ounce) can stewed tomatoes, cup up, with canning liquid
1 (16-ounce) can kidney beans, with canning liquid
1 (8-ounce) can tomato sauce
1/2 envelope taco seasoning mix (2 tablespoons)
1 small avocado, peeled, seeded, and chopped
shredded Cheddar cheese
corn chips
sour cream

In large saucepan, cook ground beef and onion until meat is browned; drain off excess fat. Add water, undrained tomatoes, undrained kidney beans, tomato sauce, and taco seasoning mix. Simmer uncovered 15 minutes. Add avocado. Pass cheese, corn chips, and sour cream to top each portion.--Nancy Jones, Forestville, Calif.

Serves 6.

[recipe on the back of "Stuffed Cabbage and Beet Stew," clipped from "Better Homes and Gardens"]

Stuffed Cabbage and Beet Stew

"Top prize goes to this hearty stew that starts with convenient frozen stuffed cabbage rolls. Put it together in less than half an hour--"

1 (14-ounce) package frozen stuffed cabbage rolls in tomato sauce
1 large onion, thinly sliced
2 tablespoons butter or margarine
1 (16-ounce) can julienne beets, with canning liquid
1 (8-ounce) can stewed tomatoes
sour cream
whole wheat, rye, or pumpernickel bread slices (optional)

Let cabbage rolls stand at room temperature about 10 minutes to thaw; cut into 1-inch slices. Meanwhile, in a large saucepan, cook onion in butter until tender but not brown. Add undrained beets, stewed tomatoes, and cabbage rolls with tomato sauce. Cover; cook about 15 minutes or until heated through, stirring occasionally. Top each serving with a dollop of sour cream. Pass bread with stew, if desired.--F. Hill, Long Beach, Calif.

Serves 4.

[clipped from "Better Homes and Gardens"]

Panakukken

1/2 cup butter
4 eggs, slightly beaten
2 teaspoons sugar
1 teaspoon salt
1 quart milk (4 cups)
2 cups flour

Pre-heat oven to 400 degrees F. Melt butter in 11x15-inch baking pan*. Mix eggs, sugar, salt, and milk; gradually mix into flour a little at a time. Pour into pan; bake for 40 minutes.

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

(from Jeanette M.)

* Or use 9x13-inch pan if making only half-recipe. Full recipe may be baked in 9x13-inch pan, but must bake longer.

Bulgur Wheat-Sausage Stuffing

"Bulgur is a Middle Eastern form of wheat that's similar to brown rice. You'll find bulgar wheat in the cereal or flour section of your supermarket--"

1 pound milk bulk pork sausage
2 cups chicken broth
1 cup bulgur wheat
1 tablespoon dried minced onion
1 teaspoon poultry seasoning
1/2 teaspoon salt
dash pepper
1/4 cup chopped almonds

In skillet, brown sausage; drain and set aside, reserving 3 tablespoons of the drippings. In same skillet, combine reserved drippings, broth, bulgur, onion, poultry seasoning, salt, and pepper. Cover; simmer 15 to 20 minutes. Combine bulgur mixture, pork sausage, and almonds. Use to stuff one 6-pound roasting chicken or five 1- to 1-1/2 pound Cornish game hens. (Or, bake covered in a 1-1/2 quart casserole at 375 degrees F. for 45 minutes.)--Linda Snedigar, Anchorage, Alaska

Makes about 5 cups.

[recipe on the back of "Zucchini-Corn Bread Stuffing," clipped from "Better Homes and Gardens"]

Walnut Stuffing Balls

"You can also bake the stuffing in a casserole at 350 degrees F. for 40 minutes--"

1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons butter or margarine
1 beaten egg
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
5 slices whole wheat or white bread, cut in 1/4-inch cubes (4 cups)
1 cup chopped walnuts
1/2 cup snipped parsley
1/4 cup wheat germ
1/2 cup chicken broth

Cook onion and celery in butter until tender but not brown. Combine egg, salt, poulty seasoning, and pepper; add bread cubes, walnuts, parsley, wheat germ, and cooked onion mixture. Add chicken broth, tossing mixture lightly to moisten. Using about 1/2 cup fo the mixture for each, shape mixture into 8 balls. Place balls on a greased baking sheet. Bake at 350 degrees F. for 15 minutes. Makes 8 servings.--Kathleen Wilder, San Mateo, Calif.

Serves 8.

[recipe on the back of "Zucchini-Corn Bread Stuffing," clipped from "Better Homes and Gardens"]

Zucchini-Corn Bread Stuffing

"Zucchini, corn bread, ham, and herbs flavor this outstanding stuffing--"

1-1/2 cups chopped onion
1 cup chopped celery
1 clove garlic, minced
1/2 cup butter or margarine
1/2 pound ground ham (1-1/2 cups)
1/2 cup finely chopped poultry giblets
12 cups coarsely crumbled corn bread
2 cups shredded zucchini, well-drained
2 teaspoons ground sage
1-1/2 teaspoons dried basil, crushed
1 teaspoon curry powder
1/4 teaspoon pepper
2 beaten eggs
2 teaspoons instant chicken bouillon granules
1-1/2 cups boiling water

In skillet, cook onion, celery, and garlic in butter until tender. Add ground ham and giblets; cook until giblets are lightly browned. Combine ham mixture with corn bread, zucchini, seasonings, and eggs. Dissolve bouillon granules in boiling water; add to corn bread mixture and toss lightly to mix. Use to stuff a 12-pound turkey. Bake remaining stuffing in a 1-1/2 quart casserole at 375 degrees F. for 1 hour. (Or, bake all of the stuffing in a 3-quart casserole for 1-1/4 hours or until heated through.)--Mary R. Christensen, Spangle, Wash.

Makes 10 cups.

[clipped from "Better Homes and Gardens"]

Eggs a la Suisse

3 tablespoons chopped green pepper
2 tablespoons chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 tablespoon horseradish mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano, crushed
1/8 teaspoon dried thyme, crushed
1 cup milk
water, to make 1-1/2 inches deep in 10-inch skillet
6 eggs
3 English muffins
6 slices Swiss cheese (3 ounces)
paprika, to garnish

In saucepan, cook green pepper and onion in butter until tender. Blend in flour, horseradish mustard, salt, pepper, oregano, and thyme. Add milk; cook and stir until mixture is bubbly. Cover and keep warm. Lightly grease 10-inch skillet. Heat water to boiling in skillet, then reduce heat to simmer. Break 1 egg into a sauce dish; carefully slide egg into simmering water. Repeat with remaining eggs, one egg at a time, keeping them separate in the skillet. Simmer uncovered over low heat for 3 to 5 minutes to desired doneness. (Do not let water boil.) Meanwhile, split and toast English muffins under broiler until lightly browned; divide 6 slices of cheese among muffin halves; broil until cheese melts. When eggs are done, lift out with a slotted spoon and place each egg on a muffin half. Spoon sauce over each and sprinkle with paprika.--Terry Kelly, Lake Ozark, Mo.

Serves 6.

[recipe on the back of "Mexican-Style Cheese Strata," clipped from Better Homes and Gardens"]

Egg and Spinach Pie

Pastry for 2-crust 9-inch pie
2 (10-ounce) packages fresh spinach or Swiss chard,
or 2 (10-ounce) packages frozen chopped spinach
1/2 cup chopped onion
2 tablespoons cooking oil
1/2 teaspoon ground nutmeg
9 eggs
1 cup grated Parmesan cheese

On floured surface, roll out half the pastry. Line a 9-inch pie plate with rolled pastry; trim. Wash and chop fresh spinach. In Dutch oven, cook spinach uncovered in a small amount of water until limp. (Or cook frozen spinach according to package directions, omitting salt.) Drain spinach; squeeze out excess liquid. Cook onion in hot oil until tender; stir in nutmeg. Combine 3 of the eggs, cheese, and onion; stir in spinach. Turn into crust. Make 6 wells in spinach mixture; break one of the remaining eggs into each well. Roll out remaining pastry; place over filling, seal, and flute edges. Cut slits to vent steam. Bake at 375 degrees F. for 50 minutes. Let stand 10 minutes before slicing into serving portions.--Hilda Bals, Sunnyvale, Calif.

Serves 6.

[recipe on the back of "Mexican-Style Cheese Strata," clipped from "Better Homes and Gardens"]

Mexican-Style Cheese Strata

"Top honors go to this tasty, satisfying make-ahead entree--"

4 cups cheese-flavored tortilla chips, broken [e.g., Doritos]
2 cups shredded Monterey Jack cheese (8 ounces)
6 beaten eggs
2-1/2 cups milk
1 (4-ounce) can green chilies, drained, seeded, and chopped
1/4 cup finely chopped onion
3 tablespoons ketchup
1/2 teaspoon salt
1/4 teaspoon bottled hot pepper sauce [e.g., Tobasco Sauce]
Whole tortilla chips, for garnish
Halved tomato slices, for garnish

Sprinkle the broken cheese tortilla chips evenly over the bottom of a greased 12x7x2-inch baking dish. Sprinkle with the cheese. In a medium bowl, use rotary beater to combine eggs, milk, green chilies, onion, ketchup, salt, and hot pepper sauce; pour over cheese in dish. Cover; refrigerate several hours or overnight. Bake uncovered at 325 degrees F. for 50 to 55 minutes or until set and lightly browned. Garnish with whole tortilla chips and halved tomato slices.--Mrs. Linda Allison, Manassas, Va.

Serves 6.

[clipped from "Better Homes and Gardens"]

Baked Corn and Noodles

3 cups cooked noodles (unsalted)
2 cups canned whole corn, drained*
1 egg, beaten
3/4 cup cheese, grated or finely chopped
1/4 cup melted butter
1 tablespoon onion, finely chopped (optional)
salt to taste
pepper to taste
milk to moisten*

Mix all ingredients together, adding enough milk to make the mixture a little "juicy." A small amount of onion may be added, if desired. Bake in covered casserole at 350 degrees F. about 45 minutes.

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

* May reserve canning liquid; then use to reconstitute nonfat dry milk.

Taco Pie

"Use biggest pie tin."--Mama Mouse

1-1/2 pounds hamburger
1 cup water
1 container sour cream [size not given, but probably 1 pint (2 cups)]
1 package taco seasoning mix
1 (8-ounce) package [shredded] Cheddar cheese
1 package crescent rolls
cheese tortilla chips [e.g., Doritos], crushed

Brown and drain hamburger. Add taco seasoning and water; simmer for a few minutes. Line pie tins with crescent rolls; then layer in hamburger mixture, sour cream, and cheese. Top with crushed tortilla chips. Bake at 350 degrees F. for 15 to 20 minutes.

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

(from Gerrie J.)

Tostada-Style Lasagne

"Delicious!"--Mama Mouse

2 pounds ground beef
1/2 cup chopped onion
1 (28-ounce) can tomatoes, cut up--do NOT drain
1 (8-ounce) can tomato sauce (1 cup)
1-1/2 teaspoons salt
1 teaspoon dried oregano, crushed
1 teaspoon chili powder
1/2 teaspoon crushed dried red pepper
1 (15-1/2 ounce) can red kidney beans, drained
8 lasagna noodles, cooked, drained, and halved crosswise
4 cups shredded Monterey Jack cheese (16 ounces)
shredded lettuce, at serving time
broken tortilla chips, at serving time
cherry tomatos, halved, at serving time

Cook meat and onion until meat is browned and onion is tender. Drain off fat. Stir in tomatoes and can juices, tomato sauce, salt, oregano, chili powder, and red pepper. Simmer uncovered 25 minutes, stirring occasionally. Stir in beans. In each of two 10x6x2-inch freezer-to-oven baking dishes, arrange one-fourth of the cooked noodles crosswise and spread with one-fourth of the meat mixture. Sprinkle half of the cheese atop each. Top with remaining noodles and meat mixture. To freeze for later use: Cover tightly; Seal, label, and freeze. To bake for immediate use: Cover casserole and heat at 350 degrees F. for 15 minutes. Uncover and bake 10 minutes more or until hot. To serve, pass separate bowls of lettuce, tortilla chips, and tomatoes to sprinkle on top of serving portions.

To serve, bake frozen casserole, covered, at 400 degrees F. for 1-1/2 hours. Uncover and bake 10 minutes more.

Makes 2 casseroles, each casserole serves 4 to 6.

[clipped from "Better Homes and Gardens"

Zucchini Rice Pie

"Serve this quiche-like side dish with meats, poultry, or fish--"

1 large onion, finely chopped
1 cup chopped fresh mushrooms
1 medium zucchini, chopped (1 cup)
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
2 tablespoons butter or margarine
1-1/2 cups cooked rice
5 beaten eggs
1/3 cup milk
1/3 cup grated Parmesan cheese
1 cherry tomato, for garnish (optional)
sprig of parsley, for garnish (optional)

In saucepan, cook onion, mushrooms, zucchini, basil, and oregano in butter until vegetables are tender but not brown. Stir in rice, eggs, milk, and 2 tablespoons of the Parmesan cheese. Turn into well-greased 9-inch pie plate. Sprinkle with the remaining cheese. Bake uncovered at 350 degrees F. for 25 to 30 minutes or until set. Let stand 10 minutes [before slicing into portions]. Garnish with a halved cherry tomato and parsley, if desired.--Penny Sipll, Bolingbrook, Ill.

Serves 6.

[recipe on the back of "Fettucini Verde," clipped from "Better Homes and Gardens"]

Vermicelli Vinaigrette

4 ounces vermicelli or spaghetti, broken
1/2 cup salad oil
1/4 cup red wine vinegar
1 large clove garlic, minced
1/4 teaspoon dried basil, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 cup fresh mushrooms, sliced
2 tomatoes, peeled, seeded, and chopped
1/2 cup chopped walnuts, toasted
2 tablespoons snipped parsley
lettuce leaves to line serving bowl (optional)

Cook pasta in boiling salted water according to package directions. Rinse and drain. In screw-top jar, combine oil, vinegar, garlic, basil, salt, and pepper; shake well. Toss about 1/3 cup dressing with the pasta; cover and chill. Toss the remaining dressing with the artichoke hearts and mushrooms; cover and chill. To serve, toss together pasta, artichoke mixture, tomatoes, walnuts, and parsley. Servie in a lettuce-lined bowl, if desired.--Mrs. Hyacinth Rizzo, Snyder, N.Y.

Serves 8.

[recipe on the back of "Fettucini Verde," clipped from "Better Homes and Gardens"]

Fettucini Verde

"Top honors go to these whole wheat-spinach noodles with cheese sauce--"

1-1/2 cups unbleached or all purpose flour
1 cup whole wheat flour
1 teaspoon salt
2 eggs
1 (10-ounce) package frozen chopped spinach, cooked and well drained
1 tablespoon water
1 to 2 cloves garlic, minced
1/2 cup butter or margarine
1 cup whipping cream
1/2 cup grated Parmesan cheese, plus additional for passing
salt to taste
pepper to taste
other seasonings to taste, as desired (e.g., cayenne, lemon zest, or Italian seasoning blend)

In mixing bowl, stir together the flours and salt. Make a well in the center. Combine eggs, spinach, oil, and water; add to flour. [Pour some into well in center of flours; stir mixing in flour from edges of well. Pour in more of the liquid mixture and continue incorporating flour from edges until everything is mixed.] Mix well. Divide dough in half. cover and chill 1 hour. On floured surface, roll each half of dough to a 24x12-inch rectangle (about 1/16-inch thick). Cut crosswise into 1/4-inch strips. spread strips on wire racks to dry several hours. To serve, cook pasta in boiling water 10 to 12 minutes or until tender. Drain and keep warm. Cook garlic in butter until tender; add cream and Parmesan cheese. Toss with hot pasta; season to taste. Pass additional grated Parmesan cheese.--Lou Eisenbrandt, Overland Park, Kans.

Serves 6 to 8.

[clipped from "Better Homes and Gardens"]

Spanish Rice

3 cups raw rice
6 cups water
1 pound bacon
1 medium onion, chopped
1 green pepper, chopped
2 (6-ounce) cans tomato paste

Bring rice and water to a boil; cover, lower heat, and simmer 20 minutes or until water is absorbed and rice is tender. Meantime, in fry bacon until crisp; remove bacon from pan and crumble. Fry onion and green pepper in bacon drippings until tender; drain off fat. Mix bacon, vegetables, and tomato paste into rice; heat until sauce is hot.

[Number of servings not given, but probably serves 12 (if using 1/2-cup portions).]

(from Cheryle C.)

Meatless Lasagna

1 (8-ounce) package Creamette Lasagna
3 tablespoons butter or margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1 (28-ounce) can tomatoes, broken up, undrained
1 (6-ounce can tomato paste
1/2 cup water
1/2 tablespoon dried basil leaves
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) can mixed vegetables, drained*
1 pound Mozzarella cheese, grated

Prepare Creamette Lasagna according to package directions; drain. In medium sauce pan, melt butter; saute onion and celery until tender. Add tomatoes, tomato paste, water, basil, sugar, salt, and pepper. Simmer 15 minutes. In 3-quart shallow baking dish, layer lasagna, vegetables, sauce, and cheese. Repeat layers. Bake at 350 degrees F. for 30 minutes.

Serves 8 to 10.

[clipped from Creamette box]

Lasagna

1 pound hamburger
1 large onion, chopped
2 teaspoons salt
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon garlic salt [or 1/2 teaspoon garlic powder]
1-1/8 teaspoon sweet basil
1 (12-ounce) can tomato paste
1 (8-ounce) can tomato sauce
1 teaspoon fennel seed
3/4 pound uncooked lasagna noodles
1 pound Mozzarella cheese, sliced or grated
3-1/2 cups water

Brown hamburger with onion. Add salt, sugar, chili powder, garlic salt [or powder], basil, tomato paste, tomato sauce, and fennel seed. Simmer 10 minutes. In 9x13-inch pan, layer half of the noodles, then half of the sauce, then half of the cheese. Repeat the layers, ending with cheese. Pour water over all. Bake 1 hour 20 minutes at 325 degrees F.

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

(from Gerrie J.)

Hungarian Ham Squares

"Could use more ham."--Mama Mouse

6 eggs
3/4 cup sour cream or plain yogurt
1/2 teaspoon salt
1 cup finely chopped cooked ham
2 tablespoons finely chopped parsley
2 tablespoons finely chopped green onion
1/2 cup shredded Swiss cheese
2 tablespoons butter, melted
1/4 cup hulled sunflower seeds
paprika

Beat eggs until light and mix in sour cream, salt, ham, parsley, onion, cheese, butter, and 2 tablespoons of the seeds. Pour into a buttered 9-inch square pan. Sprinkle with remaining seeds and paprika. Bake at 350 degrees F. for 20 to 25 minutes or just until set. Cut in small squares and serve hot.

If desired, can bake in advance and re-heat at 350 degrees F. for 10 to 15 minutes or until heated through.

Makes about 2 dozen [small] squares, [or 9 3-inch squares].

"TESTING RESULTS: Marvelous and so easy . . . . Resembles a crustless quiche. For appetizers, tiny squares look best. We expect the recipe will be excellent for brunch, baked in a 10x15-inch jelly roll pan and cut into 2-inch squares."

[clipped from newspaper]

Scalloped Corn

2 tablespoons flour
2 tablespoons sugar
2 cups milk
2 large eggs
2 (14-1/2 ounce) cans creamed corn
1-1/2 sticks butter, melted (1-1/2 cups)
56 saltine crackers, finely crushed (2 cups)

Preheat oven to 325 degrees F. Grease 2-quart shallow baking dish. Mix flour and sugar in large bowl. Gradually whisk in first milk and then eggs until well blended. Mix in corn and 1 stick melted butter. Pour into baking dish. Mix cracker crumbs with remaining 1/2 stick melted butter; sprinkle over corn. Bake 40 to 45 minutes, or until mixture begins to set but center still shakes when dish is jiggled.

Serves 10.

Maple-Sauced Chops

1 cup ketchup
1 cup maple-flavored syrup
3/4 cup dry white wine
1/4 cup water
1 teaspoon instant beef bouillon granules
1 bay leaf
2 cloves garlic, minced
1 teaspoon grated gingerroot, or 1/4 teaspoon ground ginger
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon chili powder
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
4 pork loin chops, cut 1-1/2 inches thick

In saucepan, combine all ingredients except chops. Bring to boiling; reduce heat and simmer uncovered 30 minutes or until reduced to 2 cups, stirring occasionally. Grill chops over MEDIUM coals 20 minutes. Turn chops; grill 10 to 15 minutes more, brushing sauce over chops occasionally. To keep sauce warm, place it on grill.--Barbara Hope, New Haven, Conn.

Serves 4.

[recipe on the back of "Manhatten-Style Chicken," clipped from "Better Homes and Gardens"]

Pork Ribs with Apple Butter Sauce

4 pounds country-style pork ribs
1 (14-ounce) jar apple butter
1/2 cup water
1/4 cup vinegar
3 tablespoons lemon juice
2 teaspoons prepared horseradish
1 teaspoon prepared mustard
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
dash ground red pepper
dash ground cumin

Cook ribs, covered, in enough boiling salted water to cover for 45 to 60 minutes or until tender. Drain well; season ribs with salt and pepper. Combine remaining ingredients in saucepan. Bring to boiling; reduce heat and simmer uncovered 25 minutes or until reduced to 2 cups, stirring occasionally. Grill ribs over SLOW coals for 45 minutes, turning every 15 minutes or till done. Brush with sauce during the last 15 minutes.--Helen P. Ogren, Olympia, Wash.

Serves 4 to 6.

[recipe on the back of "Manhatten-Style Chicken," clipped from "Better Homes and Gardens"]

Manhattan-Style Chicken

"The flavor of this winning entree recalls an old-fashioned
clam bake--"

1 (6-1/2 ounce) can minced clams
1 (8-ounce) bottle clam juice (1 cup)
1 cup ketchup
2 tablespoons cooking oil
1 tablespoon Worchestershire sauce
1/2 teaspoon finely shredded lemon peel (optional)
1 tablespoon lemon juice
1 small onion, finely chopped (1/4 cup)
1 clove garlic, minced
2 tablespoons snipped parsley
1 (3 to 3-1/2 pound) broiler-fryer chicken, cut up
curly endive (optional)

Drain clams, reserving liquid; set clams aside. In medium saucepan, combine clam liquid, clam juice, ketchup, cooking oil, Worchestershire sauce, lemon peel, lemon juice, onion, and garlic. Bring to boiling. Reduce heat; simmer uncovered for 30 to 35 minutes or until of desired consistency. Stir in parsley and clams.

Meanwhile, place chicken pieces, bone side down, over MEDIUM-HOT coals. Grill chicken for 25 minutes or until well browned. Turn chicken; grill 20 to 25 minutes more or until chicken is tender. Brush chicken often with sauce during last 10 minutes of grilling. Pass remaining warm sauce with chicken. Garnish chicken with curly endive, if desired.--Roxanne E. Chan, Albany, Calif.

Serves 6.

[clipped from "Better Homes and Gardens"]

Texas Barbeque Sauce

2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
2 tablespoons Worchestershire sauce
1/4 cup vinegar
1 cup tomato juice
1/4 cup ketchup
1/2 cup water

Mix all ingredients in sauce pan; simmer 15 minutes or until slightly thickened.

[About 2 cups of sauce.]

Texas Barbeque Spareribs

3 pounds spare or loin ribs, cut into serving pieces
1 lemon, sliced
1/2 cup chopped onion
Texas Barbeque Sauce (see recipe)

Place ribs on rack in shallow baking pan: DO NOT cover or add water. Put a lemon slice on each piece of ribs and sprinkle onion over all. Bake at 450 degrees F. about 30 minutes.

Pour barbeque sauce over ribs. Lower oven temperature to 350 degrees F. and bake another 1-1/2 to 2 hours. Baste often; cover last 30 minutes of baking.

[Number of servings not given, but probably serves 4.]

Taco Casserole

1-1/2 pounds hamburger
1 package taco seasoning
1/2 cup water
1 (8-ounce) can crescent rolls
2 cups Doritos chips, crushed*
1 pint sour cream (2 cups)
8 to 12 ounces Cheddar cheese, grated

Brown meat and drain off fat. Add taco seasoning and water; simmer 5 minutes. Separate rolls into triangles and place in ungreased cake pan. Let dough rest in pan 10 minutes. Press dough out slightly in the pan and seal seams between triangles. Sprinkle half the chips over the dough, then the meat. Spread sour cream over meat layer, then sprinkle on the cheese. Top with the remaining chips. Bake 20 to 25 minutes at 375 degrees F.

[Number of servings not given, but probably serves 4.]

* Or can substitute other seasoned tortilla or corn chips.

Texas Casserole

"Try to stay as close to measuring and ingredients as possible."--Mama Mouse

1 pound ground beef
1 (16-ounce) can tomatoes
1 (6-ounce) can tomato paste
2 tablespoons sugar
2 teaspoons salt
pepper to taste
2 cloves crushed garlic, or 1/4 teaspoon garlic powder
1 (8-ounce) package thin noodles
1 cup sour cream
1 (8-ounce) package cream cheese
6 small green onions (with tops), chopped
1 cup Cheddar cheese, grated

Brown meat. Combine with tomatoes, tomato paste, sugar, salt, pepper, and garlic. Simmer 10 minutes. Cook noodles according to package directions; drain. To noodles add sour cream, cream cheese, and onions. Beginning with meat mixture, alternate layers of meat mixture with layers of cheese-noodle mixture in a casserole. Top with Cheddar cheese. Bake at 350 degrees F. for 40 minutes.

[Number of servings not given, but probably serves 4 to 6.]

(from Joni)

Italian Hot Dish

1 pound hamburger
1 box big shells*
1 jar Ragu spaghetti sauce
Opt: sliced pepperoni
salt to taste
pepper to taste

Brown hamburger with seasonings. Cook shells according to package directions; drain. Mix everything together and simmer 10 to 15 minutes.

[Number of servings not given, but probably serves 4.]

(from Mona)

* Not the giant shells used for stuffing, just the larger-sized salad shells.

Italian Hamburger Hot Dish

1-1/2 pound hamburger
2 tablespoons sugar
2 cups celery, chopped
1 large onion, chopped
1 green pepper, chopped
salt to taste
pepper to taste
garlic to taste
1 large package egg noodles, cooked
1 tall can tomato juice
1 small can tomato paste

Brown hamburger. Add sugar, celery, onion, green pepper, salt, pepper, and garlic. Cook with hamburger [until onion is translucent]. Mix in egg noodles, tomato juice, and tomato paste. Bake* 350 degrees F. for 1 hour or until celery is tender.

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

(from Joni)

*Use large casserole dish or cast-iron Dutch oven--if use Dutch oven, can also brown hamburger in it.

Hot Dago

"These are better the second day. Joni uses 2 pounds hamburger and 1 pound pepperoni; I use 2 pounds pepperoni and 1 pound hamburger. I also add sliced stick pepperoni and left-over meat, and serve over spaghetti."--Mama Mouse

1 large can tomato juice
1 quart tomatos
1 onion, chopped
2 (6-ounce) cans tomato paste
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano
1/2 teaspoon paprika
2 cloves garlic, minced
1 teaspoon red pepper
3 pounds fresh pepperoni* [or substitute 1 to 2 pounds hamburger for part of the pepperoni]
[Opt: 1 stick of hard pepperoni sausage, sliced]
[Opt: left-over meat (chicken, roast beef, or pork), diced]
[hamburger buns, French bread, or hot cooked spaghetti]

Stir together all ingredients except the meat(s). Cook 3 hours.

[If using hamburger, mix it into the fresh pepperoni.] Make into patties and brown slightly. Add patties to sauce for the last 2 hours of cooking time. [Also add sliced pepperoni and left-over meat, if any.] Serve on hamburger buns or French bread [or over hot cooked spaghetti].

Makes 18 to 20 patties.

(from Joni)

* Or bulk ground hot Italian sausage.

Baked Steak

2 to 3 pound round steak
1/2 cup onion
1 can cream of chicken soup
6 cups bread crumbs [cut up into cubes is OK]
1 cup celery
1 tablespoon butter
2 tablespoons flour
1/2 soupcans water

Brown steak in pan. Remove steak from pan and pat into casserole, [reserving 3 tablespoons of pan drippings]. Cover with bread cubes, onion, celery, soup, and butter. Add flour to reserved pan drippings; stir in water. Pour sauce over steak in casserole. Bake 1-1/2 hours at 350 degrees F.

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

(from Terry)