MARMALADE LANE'S MEMORIAL DAY RECIPE CONTEST ENTRIES

1. Spicy Grilled Corn--- Cec Calkins

1/3 cup margarine
softened

3 tbsp of taco
seasoning

12 ears of corn with
husks

heat coal or gas
grill up.

mix margarine and
taco seasoning together mix well.

carefully pull back
the husks, remove silk.

spread butter mixture
over corn.

pull husks back over
the corn cob.

securely the husks
with husks or string.

Grill corn uncovered
4 -6 inches from med heat for 20 to 30 minutes.

turn them frequently
until tender.

12 servings

2.
Seven Layer Slaw--- Cec Calkins

2 cups coleslaw mix

2 cups shredded
carrots

2 cups broccoli slaw

1 med yellow and red
bell pepper-- chopped ( 1cup)

1 cup slaw
dressing (or make ur own too)

spread 1 cup of the slaw mix in bottom of a 2 1/2 gt clear glass bowl.

layer with 1 cup
carrots, 1 cup broccoli slaw and then the bell peppers.

layer with remailing
slaw mix carrots and broccoli mix.

pour the dressing
over slaw.. sprinkle additional broccoli mix.

cover and refrigerate
for a least 2 hrs b4 u serve.... toss a little b4 u serve it..

6 servings

3.
Choc Crunch Bars--- Cec Calkins

1 cup margarine soft

2 cups sugar

4 eggs

6 tbsp cocoa

1 cup flour

2 tsp van

1/2 tsp salt

mix all together and
put in a 9x13 pan

bake for 25-30 min in
350 oven.

let cool

Spread 1- 7oz jar of
marshmellow creme over brownies mixture.

In a lg sauce pan add
1 cup peanut butter and 2 cups choc chips,melt and stir well.

add 3 cup rice
krispies mix well.

spread over
marshmellow mixture.

let cool

cut in squares

enjoy

4.
Mixed Bean Salad--- Paula Price

1 can black beans (or
2-cups cooked)

1 can garbanzo beans
(or 2-cups cooked)

1 can red kidney
beans (or 2-cups cooked)

1 medium red onion,
chopped fine

1 cup frozen corn

1 (10-oz) can Rotel
tomatoes with green chiles

1 green pepper,
chopped

1/2 cup fresh chopped
cilantro (or parsley); can use less or more to taste, but I prefer lots of
cilantro

1 bunch green onions,
chopped

2 stalks celery,
finely chopped

Optional Add-ins (not
included in nutritional info):

*Fresh tomato,
seeded, chopped

*Black or green
olives, chopped

*Carrots, grated or
finely chopped

Dressing:

1/4 cup olive oil

2 T. wine vinegar (I
used white-wine vinegar)

2-4 cloves garlic,
minced (I used 4, as I like more garlicy flavor)

Juice from half a
lime (or 2-3 T.)

1/4 tsp. salt

Directions

Drain & rinse
beans in colander. In an extra large bowl, combine all chopped/fresh
ingredients.

Mix dressing in a
separate bowl, and pour over bean/veggie mix.

Refrigerate several
hours before serving.

Makes approximately
10 cups. Serving size equals 1 cup.

Number of Servings:
10

5.
Southern Style Potato Salad--- Paula Price

Source: What’s
Cookin’ Chicago, originally on Food.com

Makes a HUGE amount
so half or quarter the recipe if making for a smaller crowd

Ingredients:

1 5 lb. bag yukon
gold potatoes, peeled, cooked, then diced

6 eggs, hard boiled
and chopped

2 cups sweet onions,
finely chopped (approx. 1 1/2 large onion)

1 cup celery, finely
chopped (approx. 3 stalks)

3/4 cup pickle relish

1/4 cup Italian flat
leaf parsley, finely chopped

1 1/2 cups Mayonnaise

2 tbsp. yellow
mustard

1/4 cup milk

1 1/2 tsp. kosher
salt

1/2 tsp. freshly
ground black pepper

2 tbsp. sugar

Directions:

Peel potatoes and
place in a large pot. Cover with water
and place over high heat and bring to a boil.
Boil for approximately 20 minutes, until fork tender (or a little longer
if you like your potatoes softer). Drain
potatoes and allow to cool to room temperature.
Dice potatoes and place in a very large bowl.

Meanwhile, place eggs
in an even layer in a medium sized pan.
Add cold water, covering eggs about 1 inch above with the water. Bring eggs to a rolling boil, then remove from
heat and cover the pan. Allow eggs to
set for 13 minutes. Drain the water and
let eggs cool slightly so you can touch them.
Peel eggs and chop them, then add them to the bowl with the potatoes.

Add the finely
chopped onion, celery, parsley, and relish to the potatoes. Gently stir until incorporated.

In a separate small
bowl, stir together the mayo, mustard, milk, salt, pepper & sugar until
combined. Add to the potatoes and stir
to fully coat the potatoes. Cover with
plastic wrap and refrigerate for several hours or overnight to allow flavors to
marry.

6.
Caramel Brownie Cheesecake Trifle--- Paula Price

21 ozs fudge brownie
mix (chewy style)

2 large eggs

1/3

cup water

1/3cup vegetable oil

4 ozs cream cheese
(softened)

4 ozs marshmallow
(cream)

8 ozs whipped topping
(frozen whipped topping thawed)

1 1/2 cups milk
(cold)

3 1/3 ozs pie filling
(instant white chocolate pudding and pie filling mix or cheesecake or vanilla)

6 ozs caramel topping

1 Prepare brownies
with eggs, water and oil according to package directions, using a 13x9 pan.

2 Cool. Break
brownies into pieces.

3 Beat cream cheese
until creamy.

4 Beat in marshmallow
cream.

5 Stir in half of the
whipped topping; set mixture aside.

6 Stir together milk
and pudding mix, stirring until thickened. Stir in remaining whipped topping.

7 Crumble half of
brownie pieces in an even layer in bottom of trifle dish or large glass bowl.

8 Pour half of cream
cheese mixture over brownies.

9 Drizzle with half
of caramel topping.

10 Top with half of
pudding mixture.

11 Repeat layers.

12 Cover and chill 2
hours.

13 NOTES: Easily
doubled and made in a large trifle dish or 13x9 pan.

14 Can substitute any
flavor pudding.

7.
Melt in Your Mouth Sausages--- Mary Frost

These are definitely
keeper! Even my 'picky eater' son ate these!I found this recipe in a Fix it and
Forget it cookbook.

2 lbs sweet Italian
sausage, cut into 5-inch lengths(I used turkey I Italian sausage)

48-oz jar spaghetti
sauce

6 oz can tomato sauce

1 large onion, thinly
sliced

1 green pepper,thinly
sliced

1 tablespoon Parmesan
cheese

1 teaspoon dried
parsley

1 cup water

Place sausages in
skillet. Cover with water. Simmer 10 minutes. Drain. Combine remaining
ingredients in slow cooker. Add sausage. Cover and cook on low for 6 hours.
Serve in buns or cut sausage into bite-sized pieces and serve over cooked
spaghetti. Sprinkle with more Parmesan cheese.(We had ours on hoagie rolls)

8.
Peach Delight--- Mary Frost

Serves: 9

Total time: 50 min Prep time: 15 min

Food.com

16 ozs peaches
(sliced, light syrup)

1 yellow cake mix

1/3 cup oil

3 eggs

6 ozs yogurt (peach)

4 ozs whipped topping
(frozen)

1 Preheat oven to 350
degrees. Grease and flour 2 8-inch or 9-inch round cake pans.

2 Drain the peaches,
reserving the syrup. Add enough water to the syrup to make 1 1/4 cups. In a
large bowl, beat cake mix, syrup, oil and eggs until well combined.

3 Pour batter into
prepared pans. Bake at 350 degrees, 27 to 32 minutes for 8-inch pans or 23 to
28 minutes for 9-inch pans. Cool 10
minutes in pan, then remove to wire rack and cool completely.

4 Cut peaches into
bite-sized pieces. Mix yogurt and whipped             topping, then fold in peaches.
Place 1 layer of cake on serving
plate; top with 1/2 of the whipped topping mix. Cover with the             second cake layer and frost top
with remaining whipped topping mix.
Refrigerate about 2 hours before
serving

9.
Chicken Pot Pie Soup--- Mary Frost

Gina's Weight Watcher
Recipes

Servings: 9 • Serving
Size: 1 cup • Old Points: 3 pt • Points+: 4 pts

Calories: 169.2 •
Fat: 1.2 g • Protein: 18.5 g •Carb: 21.2 g • Fiber: 2.3 g

Servings: 6 • Serving
Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts

Calories: 253.8 •
Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g

1/4 cup flour (to
make gluten-free use 2 tbsp cornstarch instead)

2 cups water

4 cups fat free
milk

1 large celery stalk,
chopped

1/2 medium chopped
onion

8 oz sliced baby
portabella mushrooms

2 chicken
bouillons

fresh ground pepper

pinch of thyme

10 oz frozen classic
mixed vegetables (peas, carrots, green beans, corn)

2 potatoes, peeled
and cubed small

16 oz cooked chicken
breast, diced small

salt

Create a slurry by
combining 1/2 cup of the cold water with flour in a medium bowl and whisk until
well blended. Set aside.

Pour remaining water
and milk into a large pot and slowly bring to a boil. Add celery, onion,
mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return
to a boil. Partially cover and simmer on low until vegetables are soft, about
20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add
chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3
minutes, until soup thickens, adjust salt and pepper to taste and serve.

10.
BERRY CHEESECAKE TARTS--- Terri Ann Lashley

1
8-ounce package cream cheese,softened

1 cup confectioners sugar

1 teaspoon vanilla

1 cup whipping cream, whipped

2 packages Graham Cracker Tart Shells

Choose your favorite
pie filling: Cherry, Blueberry and I have also used

cans of crushed pineapple for topping which
are our family favorites!

Blend together cream
cheese, sugar and vanilla until smooth.

Fold in whipped
cream.

Place mixture in tart
shells.

Top with pie filling
of your choice.

Chill for four hours
in refrigerator before serving.

*To express my Italian heritage; I crush
amaretti cookies and sprinkle some on top

of fruit before serving.

11.
Corn on the Cob--- Roberta Crihfield

1/3 cup butter

2 Tablespoons mustard

2 Tablespoons
horseradish

1 teaspoon
Worcestershire Sauce

1/4 teaspoon Lemon
Pepper

6 ears of corn, husks
and silks removed

In a saucepan melt
butter, stir in mustard, horseradish, worcestershire sauce and lemon pepper.
Place each ear of corn on a 9x12" piece of heavy-duty foil. Drizzel butter
mixture over corn. Fold edges of foil to seal pouch securely, leaving space for
expansion of steam. Grill 15 min. turning occasionally.

(Variation: Can substitute 1 can favorite
corn (drained) for the ears of corn and 4 T. Dijon-naise mustard for
horseradish and mustard

12.
Lemon Chiffon Pie--- Mary Ann Baker

4egg yolks

1/2c. sugar

1/3c. lemon juice,

3Tb. orange juice

1/2tsp. salt

1packet knox
unflavored gelatin

1/4c. water

1/2tsp. lemon peel

1/2tsp. orange peel

1/4c. sugar

4stiff beaten egg
whites

1(8 in.) pastry shell

Combine the 4 egg
yolks with the 1/2 cup sugar, fruit juices and salt. Cook in double boiler
until thick, stirring constantly. Add gelatin softened in water and stir until
dissolved. Add fruit peels and cool partially until set. Gradually add1/4 cup
sugar to egg whites and beat until glossy and sugar is dissolved. Fold into
lemon mixture. Pour into baked pie shell and chill until firm. It is a
wonderful dessert on a hot summer day.

13.
MaidriteSandwiches--- Mary Ann Baker

Maidrite sandwiches are the original barbecue
sandwich and these began in Iowa.

1 pound hamburger browned

1 onion chopped and browned with thehamburger.

1 can of chicken gumbo soup

2 Tbsp catsup

2 Tbsp mustard

Brown hamburger and onions together. Add
allother ingredients. Simmer for 30 minutes and then serve on hamburger buns.

14.
Back porch Salad--- Kim Daniska

1 package Romaine lettuce

1 can mandarin
oranges, drained

1 can chunk
pineapple, drained

1 package slivered
almonds

chicken breast
(optional)

dressing:

Poppy seed or Sweet
and Sour, any brands

This dish is best
prepared individually, that is, have each person determine amounts of
ingredients in their salad, but it can be prepared in a large bowl if desired.

15.
Mom's Ranch Beans--- Kim Daniska

3 cans butter beans, drained

2 cans tomato soup

1 lb burger

1/2 lb bacon

2 onions

1 cup brown sugar

Fry bacon (chopped in half, long 4-in
slices). Remove bacon from frying pan,
set aside to drain on papertowel. Drain
some of leftover fat from frying pan but allow some to remain. Fry hamburger in remaining bacon grease.
Slice or chop onions and add to hamburger just until soft. Mix all ingredients together in a 9x12
pan--crumble bacon, add soup, burger-onion mixture, brown sugar and drained
butter beans. Stir. Bake at 350 for 1 hour.

16.
Aunt Garee's Summer Salad--- Kim Daniska

1 bunch broccoli

1 head of cauliflower

1 head of lettuce

1 small onion
(optional)

1 lb bacon fried and
crumbled

Dressing:

2 cups Miracle Whip

1/2 cup parmesean
cheese

1/2 cup sugar

Fry bacon. Drain on papertowel and crumble. Chop broccoli, cauliflower and onion. Mix all salad ingredients together in large
bowl. Mix together all dressing ingredients. Toss salad with dressing right before
serving.

17.
Frozen Strawberry (or Cherry) Dessert--- Kim Daniska

1 can Eagle Brand
milk

1 can strawberry or
cherry pie filling (Thank You brand)

1 large container
Cool Whip

1 can crushed
pineapple, well- drained

Mix all ingredients
together in large bowl. Pour into 13x9
pan. Freeze until solid. Defrost for 1 hour in refrigerator prior to
serving. Cut into squares. Serve.

Popcorn Salad # 79--- Rene Montgomery

This is such an
unusual salad, but it is delicious!

Mix up first:

2 cups mayo

2/3 cup sugar

2-3 tsp. apple cider
vinegar

Then add:

2 cups cut up celery

2 cans water chestnuts

2 cups shredded
cheese

1/2 lb. bacon, fried
crispy

1/4-1/2 cup onion (or
green onions)

Optional: ¼ cup
shredded carrots

Add last, just before
serving:

3/4 bag of Old Dutch
Popcorn

18.
Cole Slaw with Pineapple--- Amy Ball

1 bag of coleslaw mix (I prefer angel hair
shred)

1 small can pineapple
tidbitds (drained)

1 cup mayo

1 teaspoon celery
seed

1 Tablespoon sugar

1-2 Tablespoon white
vinegar (or cider vinegar)

1/2 teaspoon dill
weed

In a large bowl mix all ingredients together
and cover, Refridgerate until serving time.

19.
Mocha Java milkshake--- Amy Ball

(for 2-3 people)

In the blender put:

4 big scoops of ice
cream

1 1/2 cup cold (left
over) coffee

1 cup milk

2 T. hershey syrup

1 teaspoon vanilla

1/2 cup sugar

Blend well until ice cream is incorporated

20.
Blueberry Cheesecake Ice Cream--- Kay Schuch

1/2 c. sugar

1 Tb. cornstarch

1/2 c. water

1-1/4 c. fresh or frozen blueberries

1 Tb. lemon juice

Graham Cracker Mixture

2-1/4 c. graham cracker crumbs(about 36
squares)

2 Tb. sugar

1/2 tsp. ground cinnamon

1/2 c. butter or margarine, melted

Ice Cream

1-1/2 c. sugar

1 package (3.4 oz) instant cheesecake or
vanilla pudding mix

1 qt. whipping cream

2 c. milk

2 tsp. vanilla extract

In a small saucepan, combine sugar and
cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon
juice. Bring to a boil. Reduce heat, simmer, uncovered for 5 minutes or until
slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

In a bowl, combine cracker crumbs, sugar and
cinnamon. Stir in butter. Pat into an ungreased 15" x 10" x 1"
baking pan. Bake at 350º for 10-15 minutes until lightly browned. Cool
completely on a wire rack; crumble.

In a large bowl, whisk the ice cream
ingredients. Fill the ice cream freezer cylinder 2/3 full; freeze according to
manufacturers directions. Refrigerate remaining mixture until ready to freeze.
Whisk before adding to ice cream freezer - mixture will have some lumps.

In a large container, layer the ice cream,
graham cracker mixture and blueberry sauce three times; swirl. Freeze.

Yield - 2 qts.

21. Cinnamon Plums w/ Port Sauce--- Kay Schuch

(Adapted from Raichlen's Indoor Grilling)

for the Port Sauce*:

1 cup port*

2 whole cloves

2 strips lemon zest, each about 1/2 by 1
1/2" (see Notes)

1 (3") cinnamon stick

3 Tb. sugar, or more to taste

1-1/2 tsp. cornstarch

1 Tb. fresh lemon juice

for the plums :

4 lrg. ripe plums (see Notes)

8 (3") cinnamon sticks

8 strips lemon zest (see Notes)

vanilla ice cream or yogurt, for serving

4 fresh mint sprigs, for garnish

Make the port sauce: Place port in a heavy
nonreactive saucepan. Stick cloves into the strips of lemon zest and add to the
port, along with the cinnamon stick and sugar. Gradually bring to a boil over
high heat, then let boil until slightly reduced and just beginning to become
syrupy, 3-5 min.

Dissolve corn starch in lemon jc. &
gradually stir into port mixture. Reduce heat to med. and let sauce simmer 'til
it thickens, 1-2 min. Strain sauce into heat-proof bowl & let cool to room
temp. Sauce can be refrigerated, covered, for several days.

Prepare plums: Cut each in half along the
crease. Twist plum halves in opposite
directions to separate them. Remove
& discard pits. Cut each plum half in half. Using metal skewer and working
from the pit-side, make hole in center of each plum quarter. Then thread 2 plum
quarters on each cinnamon stick, skin side to cut side, placing a strip of
lemon zest between the two quarters. Repeat with remaining plum wedges to make
8 cinnamon stick skewers. The recipe can be prepared several hours ahead to
this stage.

When ready to cook, set up grill for direct
grilling & preheat to high. Brush and oil grill grate. Cook plum kebabs,
basting w/ port sauce, 'til they are sizzling & golden brown, 2-4 min. per
side, turning w/ tongs. Baste one last time.

To serve, scoop vanilla ice cream into 4
martini glasses, wine goblets or sm. bowls. Place 2 plum kebabs on top of each
scoop of ice cream & spoon remaining sauce over them. Garnish with mint
sprigs and serve at once.

Note: The zest is the
oil-rich outer yellow rind of the lemon. Remove it in the thinnest possible
strips using a vegetable peeler, zester or paring knife.

Note: Almost any type
of plum is good grilled. I like big, fleshy, freestone purple plums!

Note: Don't skimp on
a cheap wine! I used a good Merlot and it was PERFECT!! Yumm!

21.
Lemon Ladyfinger Dessert--- Kay Schuch

(from TOH Simple
& Delicious - March/April 2009)

2 pkg. (3 oz. ea.)
ladyfingers, split

3 c. heavy whipping
cream

1 (8 oz.) pkg. cream
cheese. softened

1/2 c. lemon curd

2/3 c. confectioners'
sugar

Set aside 5 ladyfingers; line sides and bottom
of lightly greased 9-in. springform pan
with remaining ladyfingers. In large bowl, beat cream until stiff peaks form;
set aside.

In another large bowl, beat cream cheese and
curd until smooth; add sugar. Beat on medium for 1 minute. Fold in whipped
cream. Spread half of cream cheese mixture into prepared pan. Arrange reserved
ladyfingers in a spoke pattern over top. Spread with remaining cream cheese
mixture. Cover and chill overnight.

Yield: 12 servings
Serves: 4

Note: What a
wonderful, simple, refreshing, light, fluffy and not at all over-sweet
dessert!!

22.
Spinach Salad w/Raspberries, Feta,
Almonds & Raspberry Vinaigrette--- Kay Schuch

6 cups baby spinach

1/3 cup crumbled feta cheese

1/3 cup sliced almonds

Raspberry Vinaigrette

1/2 pint fresh raspberries (or 1 cup dried
cherries)

In a large serving bowl, toss spinach with
feta cheese and almonds. Dress with raspberry vinaigrette, as desired. Divide
salad among 4 salad plates; garnish with fresh raspberries; serve immediately.
Refrigerate any remaining dressing.

Raspberry Vinaigrette

1/4 cup raspberry vinegar

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon sugar

3/4 cup Crisco Canola Oil*

In a small jar with a lid, combine the
vinegar, Dijon mustard, salt, black pepper and sugar; shake well. Pour in
Crisco Oil and shake until well blended.

Serves 4

23.
Brandied Mushrooms--- Kay Schuch

3 lbs. fresh
mushrooms, sliced

1/4 cup
Worcestershire sauce

1/2 cup brandy

8 T. butter

In a large skillet, saute the sliced mushrooms
in the butter until brown. Add Worcestershire sauce and simmer until almost all
sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until
mushrooms are tender. (Took about 45 minutes total cooking time!!)

Serve on grilled
steak or burgers. I like to put some on burgers, top them with Swiss cheese and
a dollop of sour cream!

24.
Apple Crisp--- Kay Schuch

I know crisp recipes
supposedly have oatmeal in them. But that's now how we had it when we were
growing up. This is the only way I will eat apple crisp. Of course it's mom's
recipe:O) (Actually it's from Betty Crocker cookbook, copyright 1950!!)

Place in buttered 10
X 6 X 2" baking dish**:

4 c. sliced apples

Sprinkle with:

1 tsp. cinnamon

1/2 tsp. salt

1/4 c. water

Rub together:

3/4 c. flour

1 c. sugar

1/3 c. butter

Drop mixture over apples. Bake at 350º for 40
minutes. Serve warm with cream.

Approximately 6
servings

**I've never been
able to find this size pan, so I use a 9 X 13 X 2" pan and one-and-a-half
the recipe!

25.
Frozen Yum Yum--- Kay Schuch

2/3 c. butter

3 egg yolks, slightly
beaten

3 egg whites, well
beaten

pinch of salt

1/2 c. chopped nuts

2 c. powdered sugar

2 squares melted
chocolate

1 tsp. vanilla

1 quart vanilla ice
cream, softened

graham cracker crumbs

Cream together butter
& powdered sugar. Add egg yolks, melted chocolate, salt, vanilla &
nuts. Fold in beaten egg whites. Grease 9X13" pan. Pat graham cracker
crumbs on bottom. Carefully pour in the filling & freeze for 2 hours.
Remove from freezer & spread the vanilla ice cream over top. Sprinkle more
graham cracker crumbs on top & return to freezer. Remove about 10 - 15
minutes before serving, cut and serve. 10-12
servings

26. Vegetable Pizza #1--- Kay Schuch

***You can make this
and cut it into small appetizer pieces!

*2/3 c. mayo or salad
dressing

2 (8 oz.) pkgs. cream
cheese, softened

**1/2 c. sour cream

1 tsp. dill weed

1 Tb. parsley flakes

1 tsp. seasoned salt
(Lawry's®)

1
clove
garlic, crushed

27.Vegetable Pizza #2--- Kay Schuch

2 (8 oz.) pkgs. cream
cheese, softened

**1/2 c. sour cream

*1/2 c. mayo or salad
dressing

1 small pkg. Hidden
Valley Ranch dressing mix.

1 clove garlic,
crushed - optional

2 tubes crescent
rolls***

On a jelly roll pan****, roll out the crescent
rolls and pinch seams together. With the heel of your hand, keep pushing the
crescent rolls from the center out to the sides of the pan to form the crust!
Bake at 375º for approx. 15 min. Remove from oven and allow to cool completely.

For the "sauce" cream all
ingredients together and spread over crust.

Top pizza with a variety of chopped
vegetables. I most frequently use cauliflower, broccoli, bell pepper, cucumber
and seeded tomatoes. I've also used shredded carrot, sliced radishes, chopped
kohlrabi, whatever you like and whatever is available. Then top the pizza with
grated cheese - cheddar, swiss, colby, whatever you prefer. OR you can leave
the cheese off. Either way, it's so good!!:O)

Notes: * I prefer to use mayonnaise. I like
the lack of actual flavor it has so that all the other flavors in the
"sauce" and the veg. can really come out.

** I usually use
plain sour cream. On occasion, I will use sour cream and chives. It adds a
different flavor that adds a slightly different dimension.

*** Recently, I've
been using the Butter Flaky Crescent Rolls and I'm going to use them from now
on. They make an already flaky crust even more flaky and the buttery flavor is
more pronounced and wonderful!!

**** I use my pizza stone.
Makes a better crust. I serve it right from the stone, too.

28. Zucchini Pickles--- Andrea Glassman

A Grandma Ruth
recipe. (My grandma) She didn’t tell me what it was until after I ate it.
Tasted like pickles to me. Amazing how parents and grandparents do that to you.
These pickles will keep for several months in the refrigerator.

2 med. zucchini

1 med. onion, thinly
sliced

1 cup sugar

1 cup white vinegar

1 tsp salt

1/2 tsp mustard seed

1/4 tsp celery seed

1/4 tsp tumeric

Mix sugar, vinegar,
salt, mustard seed, celery seed, and tumeric.

Slice (do not peel)
zucchini. Place zucchini, onion, sugar, vinegar, and spices in 2-quart
casserole dish.

Put lid on (or
plastic wrap); microwave on high 8 minutes, stirring twice.

Put in a jar; keep in
refrigerator.

29. Green Beans in Vinaigrette--- Andrea Glassman

I served these hot. I
cooked as recipe states - but let the beans sit in hot water (about ten
minutes) until I was ready. I then drained and tossed with dressing.

Regarding dressing: I
mixed all ingredients and used an immersion blender to mix. This essentially
pulverized the shallots.

10 cups water

1 tsp salt

2 lb string beans,
ends snipped

2 medium shallot,
halved and thinly sliced

3 Tbs Dijon mustard

2 Tbs apple cider
vinegar

2 tsp salt

2 tsp freshly ground
black pepper

1. Place water and
salt in large pan and bring to boil. Add beans and cook for 2 minutes. Remove
from heat and let beans sit in hot water for 5 minutes. Strain the beans and
run under cold water.

2. In a large bowl,
whisk the shallots, mustard, apple cider vinegar, salt, and pepper together.
Add the beans and toss to combine. Serve chilled or at room temperature.

Servings: 8

30. Baked Stuffed Tomatoes--- Andrea Glassman

I love these. They
originally come from an old Betty Crocker cookbook. It’s fun to change things
up a little by altering the seasonings a bit – but this is the original recipe!
Perfect for using up those delicious summer tomatoes.

6 medium tomatoes

1/2 small green
pepper, finely chopped

1/2 cup Parmesan
cheese

1/3 cup croutons

1 tsp salt

1. Remove stem end
from tomatoes. Cut thin slice from bottom of each tomato to prevent tipping.
Remove pulp from each tomato, leaving a 1/2 inch wall. Chop enough pulp to
measure 1/3 c.

2. Mix tomato pulp,
green pepper, cheese, croutons, and salt. Fill tomatoes with mixture. Place
tomatoes on an ungreased baking dish. Bake uncovered at 350 degrees for 20
minutes.

3. Garnish with
parsley if desired.

Servings: 6

31. Gazpacho--- Andrea Glassman

Can’t remember where
I got this recipe from – it is yummy for summertime – cool and refreshing!

4 clove garlic

2 Tbs salad oil

2 med onion chopped

1 green pepper
chopped

1 cucumber chopped

4 stalks celery
chopped

3 med tomato, diced

2 tsp salt

1 tsp black pepper

1 Tbsp Worcestershire
sauce

1/2 cup red wine
vinegar

4 cups tomato juice

1/4 cup dill or
parsley, chopped

1/2 tsp white pepper

1. Press garlic into
large bowl. Stir in oil.

2. Chop vegetables
and add them to oil as they are being chopped.

3. Stir in
seasonings, vinegar, and tomato juice.

4. Cover tightly and
refrigerate for use the next day.

5. Add fresh herbs
just before serving.

Servings: 8

32. Orzo and Tomato Salad with Feta
Cheese--- Andrea Glassman

A great cold summer
salad with fresh tomatoes!

1 cup uncooked orzo
pasta

1/4 cup pitted green
olives

1 cup diced feta
cheese

3 Tbs chopped fresh
parsley

3 Tbs chopped fresh
dill

1 ripe tomato,
chopped

1/4 cup virgin olive
oil

1/8 cup lemon juice

salt and pepper to
taste

1. Bring a large pot
of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al
dente; drain, and rinse with cold water.

2. When orzo is cool,
transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and
tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta,
and mix well. Season with salt and pepper to taste. Chill before serving.

33. Trash Bag Taco Salad--- Andrea Glassman

Who doesn’t like a
taco! This makes a lot – so great for a big gathering. Cut it into thirds for a
family serving.

3 lbs ground beef

3 envelopes taco
seasoning

3 heads lettuce,
shredded

3 cups (12 ounces)
shredded cheddar cheese

3 cups chopped
tomatoes

2 cups chopped onion

3 cans (4-1/4 ounces
each) chopped or sliced ripe olives, drained

2 cans (15 ounces
each) Ranch Style beans (pinto beans in seasoned tomato sauce)

1 package (16 ounces)
corn chips

1 bottle (16 ounces)
Catalina salad dressing

1 jar (12 ounces)
salsa

1. Brown beef; drain. Add taco
seasoning and prepare according to package directions. Cool.

2. Toss beef with remaining ingredients
in an extra-large resealable plastic bag or large container.

34. Green Beans and Ham--- Andrea Glassman

Note on cottage hams:
Unlike many cured and smoked hams, cottage ham is not fully cooked. Bring
internal temperature to 155-160 degrees before serving. To reduce cooking time,
cook into chunks before cooking.

This will heat up
your kitchen – but is so wonderful when green beans are fresh from the garden!
Consider putting it all in a crockpot with a couple cups of water (you need a
little juice to soak up with a piece of crusty rustic bread!)

1 cottage ham (1 ½ to
3 pounds)

2 lbs fresh green
beans, trimmed

1 ½ lbs red potatoes,
quartered

2 medium onions,
quartered

Salt and Pepper to
taste

1. Trim beans and snap. Place in Dutch
oven.

2. Add potatoes and onion.

3. Cut ham into bite size pieces and
add.

4. Add several cups of water (enough to
cover beans and potatoes).

5. Bring to boil and decrease heat to
simmer.

6. Simmer until everything is tender –
about 2 – 2 ½ hours.

7. Season (watch the salt – ham is
pretty salty!)

Servings: 6

35. Pulled BBQ Sandwiches--- Andrea Glassman

Family
favorite—Grandma Ruth’s original recipe.

4 lbs pork roast (may
use beef instead)

1 green pepper,
chopped

1 cup onion, chopped

1 cup celery, diced

1/4 cup butter

2 Tbs butter

1 Tbs lemon juice

2 Tbs brown sugar

1 tsp Worcestershire
sauce

1 cup catsup

2 cups meat stock

1/3 cup water

Buns

1. Cook pork until
tender, be sure to use right amount of liquid. (can cook in pressure cooker or
slow cooker—cook until tender and falling apart.)

2. Cool meat, shred
by hand into small pieces.

3. Combine green
pepper, onion, celery, butter, vinegar, lemon juice, brown sugar,
Worcestershire sauce, catsup, meat stock and water. Cook on low heat.

4. Add meat and heat.
Serve on open faced buns.

36. Andrea's Potato Salad--- Andrea Glassman

Everyone has their
favorite potato salad recipe—or even two—it is probably one of the most
personal cooking recipes there is the
USA—which is pretty amazing considering how few ingredients are in a typical
recipe. I adapted this from a Williams Sonoma cookbook and continue to adapt to
what I have on hand. Although this recipe has mustard—I definitely would not
consider a “mustard-style” potato salad.3 # red potatoes, cooked and cut into
cubes (with skins)

3/4 cup sour cream

3/4 cup mayonnaise

2 Tbs mustard

1 tsp salt

1 tsp pepper

1 large onion, diced

3 stalks celery,
diced

3 Tbs chives, finely
chopped

Paprika

1. Mix sour cream, mayonnaise, mustard,
salt and pepper together. Add onions and celery, mixing well. Stir in potatoes.
Mix gently but thoroughly. Sprinkle with chives and paprika. Chill.

37. Healthy German Potato Salad--- Mary Frost

3 full cups of diced,
cooked potato’s

½ cup finely chopped
celery

2 ½ tsp. Dried
parsley flakes

butter flavored
cooking spray (or regular Pam)

½ cup chopped onion

3 T. Bacon bits

2/3 cup of water

1 T. Flour

1/4 cup white vinegar

2 T. Sugar Twin ( I
use Splenda)

1/4 tsp. Prepared
mustard

In a medium bowl,
combine the potato’s, celery and 2 tsp. Parsley flakes. Set aside. In a large
skillet sprayed with Pam or butter flavored cooking spray, saute onion until
tender. (About 6 minutes) Add bacon bits and cook one more minute, stirring
several times. In a covered jar, combine water, flour, vinegar, Splenda or
sugar twin, remaining ½ tsp parsley flakes and mustard. Shake well to combine
thoroughly. Stir flour mixture into onion mixture.. Continue cooking sitrring
often until mixture thickenes. (About 3 minutes) Remove from heat. Pour hot
sauce mixture over potatoes and mix gently to combine. Serve warm or cold.
Makes 6 servings. 2/3 cup each.

Diabetic 1 ½ starch

Each serving equals
116 calories, 1 gm. Fat. 3 gms. Protein, 24 gms. Carbohydrate, 270 mg. Sodium,
1 gm. Fiber

38. BBQ Beef Sandwiches--- Mary Frost

Prep: 20 min. Cook: 8-1/4 hours

Yield: 12 Servings

Ingredients

1 boneless beef chuck roast (3 pounds)

1-1/2 cups ketchup

1/4 cup packed brown
sugar

1/4 cup barbecue
sauce

2 tablespoons
Worcestershire sauce

2 tablespoons Dijon
mustard

1 teaspoon Liquid
Smoke, optional

1/2 teaspoon salt

1/4 teaspoon garlic
powder

1/4 teaspoon pepper

12 sandwich buns, split

Sliced onions, dill pickles and pickled jalapenos,
optional

Directions

Cut roast in half and
place in a 3- or 4-qt. slow cooker. In a small
bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire
sauce, mustard, liquid smoke if desired
and seasonings. Pour over beef.

Cover and cook on low
for 8-10 hours or until meat is tender. Remove
meat; cool slightly. Skim fat from cooking liquid.

Shred beef with two
forks; return to the slow cooker. Cover and cook   for 15 minutes or until heated through.
Using a slotted spoon, place 1/2 cup   on
each bun. Serve with onions, pickles and jalapenos if desired. Yield:   12 servings.

Nutritional Facts 1
sandwich (calculated without optional ingredients) equals 458 calories, 15 g
fat (5 g saturated fat), 74 mg cholesterol, 1,052 mg sodium, 49 g carbohydrate,
1 g fiber, 30 g

39. ~Never Fail Fudge Brownies~--- Mary Frost

2 1/4 cups flour

3 cups sugar

3/4 cup + 2 TBSP
cocoa

1 1/2 tsp salt

1 cup butter

4 eggs

1 TBSP vanilla

Throw it all together
and mix until smooth. Spread in a greased 13 x 9" pan. Bake at 350 degrees
for about 25-30 minutes.

40. Easy Potato Salad--- Mary Frost

A few pounds of red potato's; cut into chunks
and boiled

1 Jar Real Bacon Bits

4 Green Onions

2 cups mayonnaise

! Envelope Ranch
dressing mix

Mix all
together...Don't peel spuds.... (I mix the Ranch dressing with the mayo and
bacon, then add it to the potato's... Really good...)

41. Crabmeat Deviled Eggs---Marian Bivens

8 eggs

1 can crabmeat
(drained and flaked)

1/4 cup mayonnaise

1/2 teaspoon dry
mustard

1/4 teaspoon ground
red pepper (cayenne)

Parsley, sliced
olives, or any other topping you like

In a 3-quart sauce
pan, place eggs in single layer. Add enought cold water to cover eggs by 1
inch. Heat to boiling. Immediately remove from heat; cover and let stand 15
minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes. You
will have easy to peel eggs with this method.

Peel eggs; cut in
half lengthwise. Slip out yolks from eggs into medium bowl. Reserve yolks from
2 or 3 eggs for other use.

Add crabmeat,
mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mash
with folk until well blended. Mound yolk mixture into center of each cooked egg
white. Garnish each with topping of choice. Cover; refrigerate until serving
time.

42. Healthy Deviled Eggs--- Marian Bivens

6 eggs

3 Tablespoons
fat-free mayonnaise

1/2 tsp ground
mustard

1/8 teaspoon salt
(optional)

1/8 teaspoon pepper

Peel eggs; cut in
half lengthwise. Slip out yolks from eggs into medium bowl. You may cut a thin
slice off the bottom of each egg so it will stand up without falling.

Mash egg yolks, add
the remaining ingredients to yolks and fill the white with the yolk
mixture.Garnish with chopped red and/or green peppers. Cover and refrigerate
until ready to use.

43. Tangy Deviled Eggs---Marian Bivens

6 hard-boiled eggs

1/4 C Mayonnaise

1 tsp vinegar

1 tsp prepared
mustard

1/2 tsp
Worchestershire Sauce

1/2 tsp horseradish

1/8 tsp salt

dash pepper

Half eggs and cut
lengthwise. Scoop out yolks. Combine remaining ingredients and fill egg halves.
Garnish with paprika and sliced green olives or even mini shrimps.

44. Fire & Ice Pickles--- Marian Bivens

Now no BBQ is
complete without pickles. Here are some
that I make ahead and always have stored for when I need

1 gal Whole Dill
Pickles

3 cups sugar

1 Tbl. Tabasco

1 Tbl Crushed Red
Pepper Flakes

10 Garlic Cloves,
Peeled

Drain and discard
juice from pickles. Slice pickles into ½” pieces. Put slices back into gallon
jar. Top with sugar, Tabasco, Red Pepper
Flakes and Garlic. Put plastic wrap on
opening then screw cover on tight. Let
stand on counter. When the liquid forms
turn upside down and repeat several times until sugar dissolves, About 2 to 3
hours. Refrigerate 1 week before
serving.

45. Super Nachos--- Marian Bivens

12 large tortilla
chips

½ cup (2 oz) shredded
Cheddar Cheese

¼ cup refried beans

2 Tbs. chunky salsa

MICROWAVE DIRECTIONS:

1. Arrange chips in
single layer on a large microwavable plate,
Sprinkle cheese evenly over chips.

2. Spoon 1 tsp. beans
over each chip; top with ½ tsp salsa.

3. Microwave on Med.-
50% for 1 ½ minutes; rotate dish. Microwave 1 to 1 ½ minutes more or until the
cheese is melted

CONVENTIONAL
DIRECTIONS

Preheat oven to 350%
F. Substitute foil-covered baking sheet
for microwavable plate. Assemble nachos
on prepared baking sheet as directed
above. Bake 10-12 minutes or until cheese is melted.

46. Pepperoni Pasta Salad--- Marion Bivens

1 bag (16 oz) frozen Broccoli, Red Peppers,
Onions and Mushrooms Mix

2 cups cooked macoroni

1 package (3 oz.) thinly sliced pepporoni

1/4 to 1/2 cup peppercorn or ranch salad
dressing

Cook vegetables
according to package directions; drain.

Combine vegetables
and macaroni in large bowl. Chill.

Toss with pepperoni
and dressing.. Add salt and pepper to taste.

Makes 4-6 servings.

47. Best in the West Beans--- Marian Bivens

What BBQ is complete
without Beans. WELL……

1 lb ground beef

1 tsp chili powder

1 lb bacon, chopped

¾ tsp black pepper

1 onion, chopped

1 can each: black,
white, red and pink kidney beans

½ cup ketchup

1 or 2 cans pork and
beans

½ cup BBQ sauce

1 large can green
baby lima beans

1 tsp salt

1 Tbs. prepared
mustard

4 Tbs. molasses

Brown bacon, drain
grease, save drippings to brown onion and ground beef. Combine all ingredients except beans, blended
thoroughly. Add beans and all juice. Combine . Bake 350 for 1 hour. Serves
24-30

NOTE: For a variety
instead of the ground beef you can use 1 lb. bulk Italian sausage and 1 lb Kielbasas, cut into 1” chunks. This can also be baked in a crock pot instead
of the oven.

48. Banana Split Dessert--- Marian Bivens

2 cups graham
crackers crumbs and ½ cup melted butter for pie crust.

(Note- I use a
prepared crust to save time)

1 (8 oz) pkg cream cheese

1 (8-oz) ctn frozen
whipped topping - thawed

2 cup powdered sugar

8 med strawberries,
halved

4 large bananas

¼ cup chopped pecans
or walnuts (optional)

1 (20-oz) can crushed
pineapple-drained

1 Tbs. chocolate
syrup

Combine graham
cracker crumbs and melted butter. Press evenly and firmly into the bottom of a
pie pan or a baking pan. In a medium
bowl combine cream cheese and sugar.
Blend until smooth. Spoon evenly over crumb crust. Slice bananas and
arrange on top of cream cheese layer. Spoon the drained crushed pineapple over
bananas. Spread the whipped topping over
pineapple. Arrange the strawberry halves
over the top. If desired, sprinkle with
nuts. Drizzle with chocolate syrup.

For a Memorial Day or
July 4th I will use Red cherries and Blueberries

49. Ziploc Ice Cream--- Marian Bivens

Another dessert that
is fun for everyone and will give the kids something to do…..

½ cup milk, doesn’t
matter what kind

¼ tsp. vanilla, or
any other flavor you choose

1 Tbs. sugar

Add these to a pint
size Zip lock freezer bag and zip shut.
Place that bag in a larger (quart or bigger) Zip lock bag. Add ice to fill the larger bag ½ way, plus
add 6 tablespoons salt (rock or regular) .
Zip that one shut and shake, turn, toss and mix the bag.
In about 5-10 minutes you will have cold hands and yummy ice cream. NOTE:
Don’t try to double this, as it doesn’t seem to work. Be sure you get all of the salt off of the
small bag before you open it.

50. Banana Roll-Ups--- Marian Bivens

¼ cup smooth or
crunchy almond butter (or peanut butter)

2 Tbs. mini chocolate
chips

1-2 Tbs. milk

1 (8-inch) whole
wheat flour tortilla

1 large banana,
peeled

1. Combine butter,
chocolate chips and 1 Tbs. milk in medium microwavable bowl. Microwave on
Medium (50 %) 40 seconds. Stir well and
re3peat if necessary to melt chocolate.
Add more milk if necessary for desired consistency.

2. Spread
butter mixture on tortilla. Place banana
on one side of tortilla and roll tightly.
With a sharp knife, cut into 8 (1-inch) slices.

51. Sunny Day Watermelon Salad---Rene Montgomery

2 cups chopped watermelon

2 t. fresh mint,
chopped

1/4 cup scallions

2 kiwi, peeled and
cubed

1/4 cup raspberry
vinegar

1/4 cup lemon
juice(fresh is best)

1/4 cup veg. oil

3 T sugar or splenda

1 cup fresh
raspberries, optional (I use them!)

salt and pepper to
taste, if desired

Place all ingredients
into a large mixing bowl and toss gently.

Refrigerate for 4
hours to marinate salad. Toss gently and serve

52. Corn and Walnut Dip...Rene Montgomery

2 packages (8 oz
each) cream cheese, softened

¼ cup lime juice

1 tablespoon ground
red chilies or chili powder

1 tablespoon ground
cumin

2 tablespoons
vegetable oil

½ teaspoon salt

Dash of pepper

1 can (7 oz) whole
kernel corn, drained

¼ cup chopped walnuts

1 small onion,
chopped (1/4 cup)

Tortilla chips

In large bowl, beat cream cheese, lime juice,
chilies, cumin, oil, salt and pepper with electric mixer on medium speed until
smooth. Stir in corn, walnuts and onion.

Refrigerate at least 1 hour. Serve with
tortilla chips.

53. Mozzarella, Tomato and Basil
Salad---Nancy Wainwright

2-3 Large ripe
tomatoes

3 ounces of
Mozzarella Cheese, sliced or shredded

8 leaves of fresh
basil

2 teaspoon olive oil

Slice tomatoes crosswise into 1/2 inch
slices. Place 2 to 3 slices onto a salad
plate and top with mozzarella cheese.
Cut basil leaves into strips and place on top of the cheese. Drizzle with olive oil and add a dash of
freshly ground pepper.

Can't get any better than this for a simple
and refreshing salad!!　

54. Classic Potato Salad--- Nancy Wainwright

Boil, peel and cube 2 pounds red potatoes

toss potatoes with...

2 tablespoons cider
vinegar

1/2 teaspoon salt

Mix in 2 cups
mayonnaise

2 chopped scallions

1 chopped celery
stalk

1 tablespoon dijon
mustard

1/4 cup olives,
chopped

2 teaspoon sugar

Season with salt and
pepper to taste

For a variation you
can add 3 chopped hard-boiled eggs, 1/2 cup chopped bell pepper and 1/4 cup
pickle relish.

A favorite of mine is
the Waldorf Potato Salad, I use the ingredients for classic potato salad
ingredients but eliminate the mustard and olives, but than I add 2 chopped
apples and 1/2 cup chopped walnuts. Just
a different slant to a comfy food.

55. Hot Crab Dip--- Nancy Wainwright

1 pound jumbo lump crabmeat

1 cup grated pepper
jack cheese

3/4 cup mayonnaise

1/4 cup grated
Parmesan

1/4 cup minced green
onions

2 garlic cloves,
minced

3 tablespoons
Worcestershire sauce

2 tablespoons fresh
lemon or lime juice

1 teaspoon tabasco sauce

1/2 teaspoon dry
mustard

Salt and pepper

Directions:

Preheat oven to 325 degrees.

Combine all of the
ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40
minutes. Serve hot with crackers or toast points.

56. Grilled Banana Split--- Nancy Wainwright

This is so much fun
for the young and old alike.

Have a few bowls/dishes of toppings for the
guests to select from. They'll have so
much fun in picking and choosing.

Directions

Cut a small piece off the curved side of 4
unpeeled bananas so they'll sit level, then make a deep slit down the center of
each through the peel; place on separate sheets of foil. Open the slits and brush the inside of each
banana with melted a tablespoon butter, then sprinkle with a teaspoon of sugar
(optional) and 1 ounce chopped semisweet chocolate; fold up and wrap the foil
like a baked potato. Grill the packets
over high heat until the chocolate melts, 6 to 8 minutes (don't worry if the
peel turns brown). Open the peels and top the bananas with toppings such as...ice
cream, whipped cream, sprinkles, canned pineapples chunks, sliced strawberries,
butterscotch chips and a cherry.

57. Italian Pasta Salad--- Kay Schuch

This is so good as a
side for grilled burgers, brats and hotdogs!!

3/4 c. uncooked
spiral pasta

1-1/2 c. halved cherry
tomatoes

1 c. sliced fresh
mushrooms

1/4 c. chopped sweet
red pepper

1/4 c. chopped green
bell pepper

3 Tb. thinly sliced
green onions

1-1/2 c. Zesty
Italian Salad dressing

3/4 c. mayonnaise

1/2 c. grated
Parmesan cheese

1/3 c. cubed
Provolone cheese

1 (2-1/4 oz.) can
sliced ripe olives, drained

Cook pasta according to pkg. directions; rinse
with cold water and drain. Place in bowl; add tomatoes, mushrooms, peppers,
onions and Italian salad dressing. Cover and refrigerate at least 4 hours or
overnight. Drain.

In bowl combine mayonnaise and Parmesan
cheese; stir in Provolone cheese and olives. Gently fold into pasta mixture.
Serve in lettuce lined bowl if desired.

Yield: 6 servings

58. Banana Split Ice Cream Cake---Paula Price

2 cups graham cracker
crumbs

1/2 cup butter,
melted, plus 1/4 cup butter

4 to 5 medium
bananas, sliced into 1/2-inch-thick rounds

1-1/2 quarts
strawberry ice cream, softened

1 cup chopped walnuts

1 cup chocolate chips

1 cup confectioners'
sugar

1 cup evaporated milk

1 teaspoon vanilla
extract

1 (8-ounce) container
nondairy whipped topping

In a small bowl, combine the graham
cracker crumbs and the melted butter. Set aside 1/2 cup of the mixture, then
press the remainder into the bottom of a 9- by 13-inch pan.

Place the bananas in a single layer over the
crust. Spread the softened ice cream on top and smooth. Sprinkle the nuts on
the ice cream, then cover with plastic wrap and freeze until firm, about 1
hour.

In a large saucepan, melt the chocolate chips
and the remaining 1/4 cup butter and stir until smooth. Add the confectioners'
sugar and evaporated milk. Cook, stirring constantly, over medium heat until
slightly thickened and smooth, about 8 minutes. Remove the pan from the heat
and stir in the vanilla. Cool the mixture, about 30 minutes, stirring
occasionally. Pour the mixture over the ice cream and freeze until firm, about
45 minutes.

Spread the whipped topping over the chocolate
layer and sprinkle with the reserved crumbs. Freeze for at least 3-1/2 hours.
Remove the dish from the freezer 10 to 20 minutes before slicing. Serves 18

59. Summer Berry Trifle--- Paula Price

This is one I make a
lot in the summer:

1 package (3.4-ounce)
instant vanilla pudding

4 cups fresh berries
(strawberries, blueberries, raspberries, or blackberries), washed and hulled,
plus extra for garnish

1/4 cup plus 2
tablespoons sugar

2 teaspoons fresh
lemon juice

1 cup whipping cream

1 teaspoon vanilla
extract

24 to 36 ladyfingers

To make the fillings, prepare the pudding
according to the package directions and chill it.

Slice
the strawberries, if you're using them, then toss all of the berries with the
lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the
berries to release their juices.

In a medium mixing bowl, whip the cream,
vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form.
Set aside.

To make the layers, set a layer of
ladyfingers (around 7 or 8) on the bottom of a large, clear serving bowl (ours
was 4 quarts). Top with the berries with half of the pudding.

Add another layer of ladyfingers, another
third of the berries and juice, and the rest of the pudding. Add a final layer
of ladyfingers and berries. Top with the whipped cream and a berry garnish.

Refrigerate until you're ready to serve.
Serves 8 to 10.

60. Italian Linguini Salad--- Paula Price

And here is a salad
that my step mother used to make during the summer and I still love it:

1 lb. linguini,
cooked and drained

Zesty Italian
dressing (1 bottle)

1 cucumber, chopped

1 or 2 tomatoes,
chopped

1 med. onion, chopped

1/2 bottle McCormick
Salad Supreme

Mix together
linguini, tomato, cucumber and onion. Add salad dressing and 1/2 bottle Salad
Supreme. Best if chilled over night.

61. Broccoli Salad--- Paula Price

Yield: 4 servings

Time: 20 minutes

Salad:

4 stalks broccoli,
chopped

1/4 cup red onion,
chopped

1/2 cup dried fruit,
like golden raisins or cherries

1/4 cup walnuts,
chopped

1/2 cup cheddar
cheese, shredded

Dressing:

1 cup reduced fat
mayonnaise (or 1/2 cup plain low fat yogurt, 1/2 cup low fat mayo)

3 tablespoons sugar

1 teaspoon white vinegar

Directions:

Mix all the
ingredients for the salad together in a large bowl.

Mix all the
ingredients for the dressing in a small bowl. Whisk together. Scoop into large
bowl and mix together. Let sit overnight for best flavor.

62. No Bakes---Cindi Zona

2 cups sugar

1/2 cup milk

1/2 cup cocoa

pinch salt

1/2 cup butter

1 cup peanut butter

1 tsp. vanilla

3 cups
quick-cooking oatmeal

In large saucepan,
combine sugar, milk, cocoa, salt, and butter and mix well. Bring to a boil and
cover saucepan for 30 seconds to allow steam to wash sugar crystals down sides
of pan. Stir mixture and bring it to a boil that can't be stirred down for 1
minute. Then remove from heat and stir in peanut butter and vanilla until
smooth. Add oatmeal and mix well. Do not use regular or instant oatmeal;
quick-cooking oatmeal is essential to the success of this recipe.

Let the mixture stand
for 10 minutes, stirring occasionally to let the oatmeal absorb some of the
liquid.

Drop mixture by
spoonfuls onto waxed paper . Let cool until you can touch the mixture; then
reshape the cookies to make them more a ball shape. Let cool completely; store
tightly covered at room temperature.

You can also pour
this mixture into a 9" square pan that has been greased with unsalted
butter, let cool, then cut into squares.

63. Grilled Sweet Potato Packets
w/Pecan Butter--- Kay Schuch

4 sweet potatoes (about 8 ounces each), peeled
and cut into 1/4-inch-thick slices

1 large sweet or Spanish onion, thinly sliced
and separated into rings

3 tablespoons vegetable oil

1/3 cup butter or margarine, softened

2 tablespoons packed light brown sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup chopped pecans, toasted

Prepare barbecue grill for direct cooking.

Alternately place potato slices and onion
rings on four 14×12-inch sheets of heavy-duty foil. Brush tops and sides with
oil to prevent drying.

Double fold sides and ends of foil to seal
packets. Place foil packets on grid. Grill packets, on covered grill, over
medium coals 25 to 30 minutes or until potatoes are fork-tender.

Meanwhile, to prepare Pecan Butter, combine
butter, sugar, salt and cinnamon in small bowl; mix well. Stir in pecans.
Carefully open packets; top each with dollop of Pecan Butter.

Makes 4 servings

notes: Can be baked
in a 350º oven as well and takes about the same amount of time! So good with
Grilled Pork Tenderloin, Grilled Chicken or Grilled Turkey!

64. Easy Grecian Pasta Salad--- Kay Schuch

1-1/2 cups small pasta, orzo preferred

1 small can sliced ripe olives

1/2 cup diced sweet red bell pepper OR roasted
red pepper

2 thinly sliced radishes

4 thinly sliced scallions

1/4 cup minced celery

1 small grated carrot

1/4 cup torn basil leaves

1/3 cup feta cheese crumbles

1/4 cup red wine vinegar

1/4 cup extra virgin olive oil

1 ounce package ranch dressing mix

1 teaspoon sugar

1 teaspoon Greek Seasoning, McCormick's brand
preferred

Cook pasta according
to directions on the package, but do not add any salt. Drain, rinse with cold
water, and drain well again. Place in a mixing bowl and set aside. Drain
olives, rinse, and drain well again. Add to the pasta. Add pepper, radishes,
scallions, celery, carrot, basil leaves, and feta cheese. In a separate bowl,
combine remaining ingredients and whisk together to blend well. Pour over the
pasta mixture and toss to coat. Chill at least 2 hours before serving. Toss
again and serve on chilled salad plates.

Notes: This salad is
actually better if made a day ahead! It doesn't taste like much when you're
mixing it all up. But once chilled and allowed to marinate, it's truly
excellent!

I've been
experimenting with some of the flavored feta cheese lately. I tried 1/3 c. each
of tomato-basil feta and black peppercorn. Wow! A winning combination and one I
think I'll stick with for this salad!!

First time I made
this salad, I thought it was a tad dry and might need more of the dressing.
It's that 'always having to tweak' urge in me that I so often give into.
However, this was one time I was really glad I resisted the urge! Glad I did!
Turns out the dressing amount is perfect!!! I'm afraid if I'd made more, it
might have been a bit over-powering!

65. Continental Zucchini--- Kay Schuch

1 lb. zucchini (about
4 small)

1 (12 oz.) can
Mexicorn, drained

1 (2 oz.) jar chopped
pimiento, drained

2 med. cloves garlic,
minced

2 Tb. salad oil

1 tsp. salt

1/4 tsp. pepper

1/2 c. shredded
mozzarella cheese

Cut zucchini into thin slices. In large
skillet, stir together all ingredients except cheese. Cover; cook over med.
heat, stirring occasionally, about 10 minutes or until squash is crisp-tender.
Stir in cheese "til melted.

66. Mandarin Orange Cake--- Kay Schuch

1 box yellow cake mix

3 eggs

3/4 c. veg. oil

1 (11 oz.) can
mandarin oranges, liquid and all

Mix all together
& pour into greased & floured 9X13" cake pan. Bake @ 350 degrees
for 25 - 30 minutes or until it tests done.

Frosting

1 (8 oz.) Cool Whip,
thawed

1 small pkg. of
instant vanilla pudding

1 small can undrained
crushed pineapple

Mix all frosting ing.
together and frost cooled cake. Keep refrigerated!

Notes: This is by far
my favorite cake! It is so light and refreshing any time of year. In the heat
of summer, it's light, moist decadence is PERFECT!!

67. Roasted Strawberry Balsamic Ice
Cream--- Kay Schuch

1 c. strawberries, cleaned and hulled

2 Tb. balsamic
vinegar

2 Tb. sugar

1 c. heavy cream

1 c. whole milk

*1/2 c. sugar

3 egg yolks

Toss strawberries in balsamic vinegar and
sugar. Let sit about 20 minutes or so. Then pour mixture onto a foil-lined
cookie sheet with sides. Roast strawberries in preheated 425º oven 'til they
start to carmelize - approx. 15-20 minutes. Place strawberries and juices into
container and chill thoroughly.

Heat cream, milk and sugar in sauce pan 'til
almost boiling, about 5 minutes. Reduce
heat to low. Add 1 Tb. of the cream mixture to eggs to temper them. Then add
remaining egg mixture to sauce pan. Cook on low until thickened and mixture
coats back of spoon. Chill mixture in fridge.

When thoroughly chilled, mix cream and
strawberries together. Freeze according to instructions for your ice cream
freezer.

Note: This is now my
favorite ice cream! Don't skimp on the ingredients on this one! Trust me, I
tried and it really didn't work. So decadent and rich. I haven't tried this
yet, but I think this would be totally 'to die for' onto of a rich, fudgy brownie!!

68. Margarita's by the Gallon......Kay Schuch

1/2 bottle tequila

1/2 bottle Triple Sec

3 bottles Mr. &
Mrs. T Sweet/Sour mix

Mix all together. To
make, blend with crushed ice and pour into salt rimmed glass. (Use coarse salt,
not so much sodium, and lime)

69. Fruit Salad---Paula Price

4 lbs strawberries,
washed and chopped

4 kiwi’s, skinned,
and chopped

1 pint blueberries,
washed

1 pint blackberries,
washed

1 cup red grapes

2 cans mandarin
oranges, drained

Combine in a big bowl
and serve! How simple is that?

70. Bacon-Wrapped Breadsticks---Marian Bivens

8 slices bacon - Cut
in half lengthwise.

16 garlic-flavored
breadsticks (about 8 inches long)

¼ cup grated Parmesan
Cheese

Wrap half slice of
bacon a=diagonally around each breadstick.
Place Parmesan cheese in a shallow dish and se aside.

Place 4 breadsticks
on double layer of paper towels in microwave oven. Microwave on High for 2 to 3 minutes or until
bacon is cooked through. Immediately
roll breadsticks in Parmesan mixture to coat.
Repeat with remaining breadsticks.

71. Scalloped Garlic Potatoes---Marian Bivens

# med all-purpose
potatoes, peeled and thinly sliced (about 1 ½ pounds)

1 envelope Lipton
Recipe Secrets Savory Herb with Garlic Soup Mix

1 cup whipping or
heavy cream

½ cup water

Preheat oven to 375
deg. In lightly greased 2 qt shallow baking dish, arrange potatoes. In medium bowl, blend remaining ingredients;
Pour over potatoes.

Bake, uncovered, 45
minutes or until potatoes are tender.

Makes 4 servings.

72. Toffee Chipsters--- Marian Bivens

1 pkg (18 oz)
refrigerated sugar cookie dough

1 cup white chocolate
chips

1 bag (8 oz) chocolate-covered
toffee baking bits, divided

Preheat oven to 350
deg. Lightly grease cookie sheets. Let
dough stand at room temperature about 15 minutes.

Combine dough, white
chocolate chips and 1 cup toffee bits in large
bowl; beat until well blended.
Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie
sheets. Press remaining 1/3 cup toffee
bits into dough mounds.

Bake 10 - 12 minutes
or until set. Cool on cookie sheets 1
minute. Remove to wire racks; cool
completely

Makes about 2 doz cookies.

73. Easy Pineapple Slaw--- Marian Bivens

1 can (15 oz)
Pineapple Tidbits in its own juice

1/3 cup mayonnaise

2 Tbs vinegar

6 cups coleslaw mix
or shredded Cabbage

Drain pineapple,
reserving 3 Tbs. juice

Combine reserved
juice, mayonnaise and vinegar; toss with pineapple and coleslaw mix. Season with salt and black pepperto taste.

Makes 4-6 servings

74. Bourbon Dogs--- Marian Bivens

2 cups ketchup

¼ cup bourbon

½ cup dark brown
sugar

1 Tbs. grated onion

1 pound Lit’l smokies

Combine ketchup,
bourbon, brown sugar and onion in medium saucepan. Stir in Lit’l Smokies; simmer in sauce over
low heat or bake in 300 deg oven 1 hour.
Serve hot.

*** If mixture
becomes too thick, thin with additional bourbon or water.

Makes about 50 hors
d’oeurves

75. Black Bean and Corn Salad--- Kathy Fowler

4 TO 6 SERVINGS

1/3 cup fresh lime
juice

1/2 cup olive oil

1 clove garlic minced

1 teaspoon salt

1/8 teaspoon ground
cayenne pepper

2 (15 ounce) cans
black beans, rinsed and drained

1 1/2 cups frozen
corn kernels

1 avocado - peeled,
pitted and diced

1 red bell pepper,
chopped

2 tomatoes, chopped

6 green onions,
thinly sliced

1/2 cup chopped fresh
cilantro (optional)

Place lime juice,
olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and
shake until ingredients are well mixed.

In a salad bowl,
combine beans, corn, avocado, bell pepper, tomatoes, green onions, and
cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat
vegetables and beans with dressing, and serve.

76. Orange Juice Cake--- Kathy Fowler

1 (3 oz.) box orange jello

3/4 cup crisco oil

4 eggs

1 box yellow cake mix

Mix jello in 3/4 cup hot water and set aside.

Mix eggs with cooking
oil.

Add cake mix

Add jello mix, and
stir together.

Bake at 350 degrees for 50 mins in a tube pan.

Glaze:

3/4 cup sugar

1 cup orange juice

mix, and heat until
dissolved.

Pour over cake while
still hot in pan; let stand for 1 1/2 hours.

77. SWEET AND SOUR BEAN SALAD--- Corinne Nicolette

3 cans cut green
beans, rinsed and drained

3 cans cut yellow wax
beans, rinsed and drained

1 can cannellini
beans, rinsed and drained

1 small red onion,
cut in ½ and sliced thin

1/2 cup salad oil

1 1/2 cups cider
vinegar

2 cups sugar

2 teaspoons salt

1/2 teaspoon freshly
ground black pepper

1 can tomato soup,
undiluted

Place all the beans
and the onion in a large mixing bowl. In a saucepan, combine the oil, vinegar,
sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the
vegetables. Toss the mixture lightly with 2 forks. Do this several times as the
mixture cools. Cover the bowl and refrigerate at least 4 hours before serving.
The salad will be better if kept chilled 24 hours before serving. Drain and
reserve liquid before serving; it will keep for several days. The reserved
liquid can be poured over the leftovers. Add more sugar, if desired.

78. FRESCA SALAD--- Corinne Nicolette

2 small boxes sugar
free lemon Jell-O

1 can or 12oz. Fresca

1 can crushed
pineapple in juice (large can)

1 medium size
container of cool whip (regular, lite or sugar free)

Drain pineapple
reserving juice. In a 13x9 glass dish,
dissolve jello in 2 cups of boiling water.
Stir in fresca and 4oz of pineapple juice. Let the jello soft set either in the freezer
or the refrigerator. Stir the jello with
a whisk and then add the drained crushed pineapple. Fold in the cool whip. Cover and refrigerate until set.

NOTE: You can switch
it up and use sugar free strawberry jello, diet sprite, a 1 pound bag of frozen
strawberries, thawed, reserving the juice and either plain cool whip or the
strawberry cool whip. Sugar free orange
jello, diet orange soda and mandarin oranges and cool whip.

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