Recipes

From our Members

Appetizers, Pickles and Relishes

CHEESE ARTICHOKE SQUARES Tom and Louise Hancock ½ cup chopped Onion ½ cup Water ¼ cup dry Bread Crumbs 1/8 tsp Pepper 1/8 tsp Oregano 2 cups Cheddar- shredded                           12 oz jar marinated Artichoke Hearts- drain and chop Preheat oven to 350. Grease a 9x12 pan. Cook onion in water 5 minutes and drain. Mix in remaining ingredients. Add to greased pan.  Bake 15-20 minutes until brown. Cool 15 minutes and cut into squares. Serve warm.  Delicious BREAD AND BUTTER PICKLES John and Alice Foy 1 Quart Cucumbers 1 sliced Onion 1 cup Sugar 1 tsp Tumeric ½ tsp Dry Mustard 1 cup Vinegar 1 ½ tsp Salt ½ tsp Celery Seed Bring all ingredients except cucumbers and onions to boil. Then add cukes and onions and boil again. Then pack in jars. CRABBIES Andy and Ginny Mancini 1 stick Butter 1 Jar Old English Cheese Spread 1 1/2 Teaspoons Mayonnaise 1 7-Ounce Can Crabmeat 6 English Muffins Let butter and cheese soften. Mix together and add the rest of the ingredients. Split the muffins and spread the mixture on top of each half. Broil till bubbly and crisp. BURGUNDY WINE JELLY Richard and Rita Snyder 2 cups Burgundy Wine 1 tablespoon Lemon Juice 3 cups Sugar ½ bottle liquid Fruit Pectin Combine Burgundy, lemon juice and sugar in a large saucepan. Place over high heat; stir until sugar is dissolved. Bring to a full rolling boil; allow to boil hard for 1 minute. Remove from heat. Immediately stir in pectin. Pour quickly into dry, hot, sterilized half-pint jars to within 1/8” of top and seal. Approximately 4 half-pint jars. Note: 2 bottles (750 ml) wine will make 3 recipes wine jelly.

SHRIMP APPETIZER SPREAD Burr and Betsy Stoker 1 package (8 ounce) Cream Cheese, softened ½ cup Sour Cream ¼ cup Mayonnaise 3 packages (5 ounces each) frozen cooked Salad Shrimp- thawed 1 cup Heluva Good Seafood Sauce 2 cups (8 ounces) shredded Mozzarella Cheese (I use the finely shredded kind) 1 medium green Pepper- chopped 1 small Tomato – chopped (I remove the seeds to eliminate some of the juice) 3 green Onions with tops – sliced Assorted crackers for dipping or can use the scoop chips In a mixing bowl, beat the cream cheese until smooth. Add sour cream and mayonnaise and mix well. Spread mixture on a round twelve (12) inch serving platter. Sprinkle with the shrimp. Top with seafood sauce. Sprinkle the mozzarella cheese, chopped green peppers, tomatoes and green onions on top.  Cover and refrigerate until ready to serve. You can use canned shrimp and eliminate the seeds from the tomatoes to keep it from being too juicy. VEGGIE PIZZA Roger and Grace Preston 2 –8 ounce packages of Pillsbury Crescent Dinner Rolls 1 package of Hidden Valley Ranch Dressing (dry) 2 – 8 ounce packages Cream Cheese ¾ cup Miracle Whip 1 cup shredded Mozzarella Cheese 1cup of whatever veggies you want…broccoli, carrots, tomatoes, mushroom, green pepper, cauliflower, etc Spread dinner rolls on cookie sheet and bake at 350 degrees for 13 minutes or until lightly browned. Cool completely. Mix cream cheese, Miracle Whip and dressing; spread on cooled rolls. Spread cut up veggies on cream cheese mixture. Top with shredded cheese and push down into it. Refrigerate for at least one hour before cutting and serving. PIZZA DIP Roger and Grace Preston 8 ounces Cream Cheese ½ cup Sour Cream 1 tsp crushed Oregano 1/8 tsp Garlic Powder ½ tsp crushed Red Pepper Combine the above ingredients and spread in a pie plate. Then spread on the cheese mixture the following: ½ cup Pizza Sauce ½ cup chopped Pepperoni ¼ cup sliced Onions and green Pepper. Top this with ½ cup shredded Cheese. Bake 10 minutes at 375 degrees. Serve.

Appetizers, Pickles and Relishes

BURGUNDY GLAZED HOTS Richard and Rita Snyder 1 8-ounce jar Burgundy Wine Jelly 1/3 cup prepared Mustard 1 pound skinless Frankfurters cut into 1” pieces Combine jelly and mustard in skillet over medium heat. Stir until jelly is melted and mustard blended. Add frankfurter pieces; simmer and baste until well glazed, about 20 minutes. Serve piping hot with picks. Approx. 50 servings MARION’S RECIPE FOR BREAD AND BUTTER PICKLES Carol Belmont 16 Cucumbers 8 sliced Onions ½ teaspoon Cloves 1 teaspoon Celery Seed 2 Tablespoons Mustard Seed 5 cups Sugar 1 Tablespoon Tumeric 5 cups Cider Vinegar Put all cucumbers in a pan with cold water, ice cubes and ½ cup salt. Let stand for 3 hours. Drain well. Mix all spices and vinegar and pour over the cucumbers and onions. Scald but don’t boil and then put in jars. Judy Brown's Hot Dip Ingredients: 2 8 oz packages of cream cheese 1 package McCormicks dry Chili Mix 1 lb. hamburger meat (90% lean) 1 15 oz. can tomato sauce 1 package shredded Mozzarella cheese 1 package Tostitos Scoops Spread softened cream cheese in 9x13 pan (or as close to measurements as you can get).Fry meat and drain excess fat if any. Stir chili mix and tomato sauce into meat Pour mixture over cream cheese. Top mixture with mozzarella cheese. Bake 350 preheated oven 25-30 minutes or until cheese is golden

JULY CRISP PICKLES Carol Belmont 10 medium Cucumbers Water 8 cups Sugar 1 quart regular Vinegar 5 Tablespoons Salt 2 tablespoons mixed whole Pickling Spice 2 teaspoons Celery Seeds Cover whole cucumbers in boiling water. Let stand overnight. Drain. Repeat for 4 consecutive days. (Add fresh boiling water, let stand overnight and drain). On the 6^th day slice cucumbers into ¼ to ½ inch slices. Make syrup by combining sugar, vinegar , salt and spices loosely tied in cheese cloth bag and heat to boiling. Pour over slices. Let stand overnight. Next morning drain the vinegar syrup, reheat to boiling and again pour over cucumbers. Repeat process 3 more days. On last day pack cucumbers. Slice in one at a time. Bring vinegar syrup to boil. Pour over pickles. Makes 5 pints. HOT BEAN DIP Judy Brown Ingredients:  2 8 oz packages of cream cheese 1 package McCormicks dry Chili Mix 1 lb. hamburger meat (90% lean) 1 15 oz. can tomato sauce 1 package shredded Mozzarella cheese 1 package Tostitos Scoops  Spread softened cream cheese in 9x13 pan (or as close to measurements as you can get) Fry meat and drain excess fat if any Stir chili mix and tomato sauce into meat Pour mixture over cream cheese Top mixture with mozzarella cheese Bake 350 preheated oven 25-30 minutes or until cheese is golden  Enjoy!

Vegetables

Broccoli Casserole Jerry and Esther Rogers 2 Tablespoons Butter 2 Tablespoons Flour 1 3-ounce chuck Cream Cheese (or use ½ cup Sour Cream) 1 cup milk 2 10-ounce packages of frozen Broccoli, cooked and drained 1/3 cup shredded Cheddar Cheese 1/3 cup crushed Ritz Crackers (or use cheese crackers) In a sauce pan, melt the butter and cheeses. Blend in the flour. Add the milk and stir until it boils. Stir in broccoli and place in a buttered 1 quart casserole dish. Top with cracker crumbs and bake at 350 degrees for 30 minutes.

Potato Bake Jerry and Esther Rogers 1 2-pound bag of frozen Hash Brown Potatoes (store brand works fine) 1 can Cream of Mushroom Soup 1 16 ounce container Sour Cream 1 Onion, finely chopped (or use the dried onion flakes) ½ stick Margarine 1 cup grated Cheddar Cheese Mix all except ½ cup of the cheese and put in a 9 x 13 inch pan. Sprinkle with the other ½ cup of cheese. Bake for about an hour at 375 degrees. I also put about ½ cup of mozzarella cheese on the top sometimes so it will brown nice Three Corn Casserole Dave and Evelyn Blovat 1 stick Butter, melted 1 can whole kernel Corn (do not drain) 1 can creamed Corn  4 oz. Sour Cream 1 Egg 1 box Jiffy Corn Muffin Mix (use about 2/3 of box) Mix and bake 1 hour at 350 degrees

Soups, Salads and Sauces

RASPBERRY/BLUEBERRY JELLO SALAD Dick and Sharon Coldren 2 pkg. (3oz.) raspberry Jell-O 1 can crushed pineapple (juice and all) 1 can blueberry pie filling Cool Whip for topping Dissolve 2 packages of Jell-O in ONE cup boiling water. Mix with pineapple and pie filling. Refrigerate. Top with Cool Whip to serve. APPLE SALAD Lyn Gordon and Christina Charney 4 Granny Smith apples small bunch of grapes 1 20 ounce can pineapple ¾ cup pecans 2 teaspoons poppy seeds ¼ cup butter ¼ cup sugar 1 cup mayo 1 Tablespoon lemon juice 2 Tablespoons cornstarch 2 Tablespoons cold water Peel and cut apples into pieces. Add grapes and pecans. Drain pineapple, save juice. Add pineapple to apple mixture. Bring juice, butter and sugar to boil. Turn down heat; add lemon juice. Mix cornstarch and cold water and add to juice mixture. When sauce thickens, remove from heat. Cool. Add poppy seeds and mayo. Fold into fruit and nut mixture. Chill and serve. ORIENTAL RAMEN COLE SLAW Burr & Betsey Stoker 1 package of Coleslaw mix 1 package of Ramen Noodles  (Teriyaki or Shrimp) 2 Tablespoons sugar ¼ cup rice vinegar with garlic 2 Tablespoons olive oil Optional- slivered almonds. Place the sugar, the rice vinegar and olive oil in a bowl. Add the seasoning packet from the Ramen Noodle mix. Mix all together and set in the refrigerator. Crumble the dry noodles in the bowl with the liquid mixture. Add the coleslaw mix and toss together. Make approximately one hour ahead of time and put in the refrigerator until ready to serve. TEXAS SAUCE Dick and Penny Wheeler Cook 1 pound of ground beef. Add 2 large chopped onions. Season with chili powder, cumin, cayenne pepper, salt, pepper, tablespoon of mustard. Add any tomato sauce to moisten. Add more or less seasonings according to taste. Cook 5 minutes. Spoon over hot dogs, hamburgers.

BLUEBERRY AND TORTELLINI FRUIT SALAD Bob and Sharon Shaw 1/2 cup low-fat poppy seed dressing 1 9-ounce package three-cheese tortellini 1 cup sliced fresh strawberries 1 cup fresh blueberries 1 11-ounce can Mandarin orange segments, drained 3/4 cup green grapes 1/4 cup sliced almonds Cook pasta according to directions, drain. In a large bowl add pasta and salad ingredients, pour dressing over it all and toss lightly. Refrigerate until ready to serve. Makes 6 to 8 servings GAZPACHO SOUP Lyn Gordon and Christina Charney 1 large can diced tomatoes 3 cucumbers, peeled, chopped and seeded 1 medium red onion, chopped 1 bell pepper, chopped 1 yellow or red pepper, chopped 1 can pitted black olives, chopped Juice of two lemons ¼ to ½ cup olive oil 1 Tablespoon Worcestershire sauce 1 or 2 cloves of garlic, chopped 4 Tablespoons chopped parsley 1 cup ice cubes sea salt pepper Mix all ingredients. Start out with ¼ cup olive oil; add more if needed. Salt and pepper to taste. Add enough ice cubes so that when they melt the soup is not too watery. Chill and serve. 24 HOUR FRUIT SALAD Leo and Glenda Gingrich 2 cups Grapes, sliced in half 2 cups diced Pineapple, or use crushed 2 cups Mandarin Oranges 2 cups Mini Marshmallows Drain fruit well. In a double boiler, beat 2 eggs well. Add slowly 4 Tablespoons of sugar and 4 Tablespoons of lemon juice. Cook, stirring constantly, until thick and smooth. Cool and fold in 1 cup of heavy whipped cream. Mix gently with fruit and refrigerate for 24 hours. I put in a little more fruit and marshmallows to stretch it further.

Soups, Salads and Sauces

CORN CHOWDER Lee and Martha Kimler 6 Slices Bacon, Cut Up 1 Medium Onion, Chopped 2 Cups Potatoes, Diced 2 Carrots, Diced 2 Stalks Celery, Cut Fine 1 Can Cream Corn 1 Can Whole Corn 1 Can Cream Of Mushroom Soup 1 Can Evaporated Milk 1 teaspoon Salt ¼ teaspoon Pepper 1 teaspoon Parsley , Optional Cook bacon til crispy. Set aside. Drain off most of the fat and fry onion in rest of fat. Cook till tender. Add potatoes, carrots, and celery and enough water to cover. Cook until tender. Add bacon, corn and mushroom soup and milk. Simmer 1 hour. Do not boil. COLE SLAW Bill and Kay Leach 1 cup mayonnaise 1/4 to 1/2 cup pineapple juice or crushed pineapple 1/8 teasponon salt 1/8 teaspoon poultry seasoning 1/3 cup sugar 1 package shredded cabbage Mix a sauce of mayonnaise, pineapple, salt, poultry seasoning and sugar. Blend well. Fold into shredded cabbage and chill 15-30 minutes before serving. 7 UP SALAD Ko and Ann Fey 1 small lemon Jello 8 ounces Cream Cheese 1 can 7 Up (use 1 cup) 19 ounce tin of crushed Pineapple (drained) Dissolve Jello in 1 cup of hot water, add cream cheese and beat with a beater. Stir in crushed pineapple and 1 cup of 7 Up. Put in fridge to set.

SPINACH, FRUIT AND BLUE CHEESE SALAD Rich and Charlotte Burrell 1/2 cup red currant jelly 3 tablespoons balsamic vinegar 6 cups baby spinach leaves 2 pints fresh strawberries quartered 1 cup mandarin oranges, drain and reserve 3 Tablespoons juice 1/2 medium red onion, thinly sliced 1/2 cup crumbled blue cheese 1/2 cup pine nuts, toasted To make the dressing, heat the jelly in a small saucepan over low heat, stirring until smooth. Remove from the heat and add the vinegar and juice. In a large bowl combine the spinach, strawberries, oranges, onion and blue cheese. Drizzle with dressing and toss to coat. Sprinkle with pine nuts. Serve immediately. Yield: 10 servings. RICH'S BARBEQUE SAUCE Rich and Charlotte Burrell 1/4 cup margarine 2 large onions, chopped 2 cloves garlic, minced 1 1/2 cup ketchup 1/2 cup lemon juice or vinegar 1/4 cup Worchester sauce 1/2 cup packed brown sugar 1 teaspoon pepper 1/2 teaspoon hot pepper sauce (or more to taste) In a 2 quart saucepan heat the margarine over medium heat. Add the onion and garlic and cook until tender. Stir in remaining ingredients and heat to boiling. Reduce heat to low, cover and simmer for 5 minutes. OLIVE GARDEN ITALIAN DRESSING Larry and Lorraine Dezinski ½ cup white vinegar 1/3 cup water 1/3 cup vegetable oil ¼ cup corn syrup 2 ½ Tablespoons grated Romano Cheese 2 Tablespoons dry pectin 2 Tablespoons beaten egg 1 ¼ teaspoon salt 1 teaspoon lemon juice 1/2 teaspoon minced garlic ¼ teaspoon dried parsley flakes pinch of dried oregano pinch of crushed red pepper flakes Blend in mixer at medium speed for 30 seconds and chill for 1 hour before using

Main Dishes

SWISS MEATLOAF George and Tina Saba 2 pounds Hamburg 1 ½ cups diced Swiss Cheese 1 beaten Egg ½ cup chopped Onion ½ cup chopped Green Pepper (optional) 1 tsp salt ½ tsp pepper 1 stalk celery (chopped small) 2 ½ cups milk 1 cup dry bread crumbs Mix first 8 ingredients together.  Add milk and bread crumbs a little at a time. Mix and put in loaf pan (or 2 pans). Bake at 350 degrees for 1 hour. Makes 6 or 7 servings. P.S. I add tomato sauce over the top. CALICO BEANS Dick and Fran Heifferon 1 pound hamburger ½ cup chopped onion ½ pound bacon 1- 20 ounce can pork and beans 1 medium can butter or lima beans 1 medium can kidney beans ½ cup ketchup ½ cup brown sugar 1 Tablespoon white vinegar 1 teaspoon mustard, regular Brown together the hamburger and onion. Brown and crumble the bacon and add to the hamburger. Add each kind of beans including 1/3 cup of the liquid from each can. Add the rest of the ingredients and cook in a crock pot for 2 hours or longer. Makes 6 servings. BAKED CHICKEN AND BROCCOLI Alice and John Foy 3 cups cubed chicken or turkey 2 cans cream of chicken soup 4 or 5 slices of American or mozzarella cheese 2 packages of frozen broccoli, cooked and drained 2 soup cans of milk. Salt and pepper, if desired Place chicken on the bottom, put broccoli over chicken, Mix the milk and soup and pour over the broccoli. Add salt and pepper if you wish. Bake at 325 to 350 degrees until bubbly in the center. Add the cheese and bake for 5 or 6 minutes until the cheese is melted.

SCALLOPS ALFREDO Lloyd and Jan Pugsley 1 small Onion 1 jar alfredo sauce (white) ½ bag egg noodles ½ bag broccoli cuts Mushrooms, use large fresh and slice Cook egg noodles. Steam broccoli. Sauté mushrooms & onions. Add alfredo sauce and mix all together carefully. Serve with garlic bread. This is so easy you can make it just before you eat. I also use shrimp. Very good. You can use chicken pieces also. PORK CHOP ONE SKILLET DINNER Lyn Gordon and Christina Charney 6 pork chops (about 2 pounds) 1 can golden mushroom soup 1 cup carrots, diagonally sliced thin 1 cup onion, chopped 1 tsp rubbed sage 1 small green pepper, cut into thin slices Brown pork chops. Pour off fat. Add soup, ¼ cup water, carrots, onion and sage. Cover; simmer for 15 minutes. Add green pepper. Cook 15 minutes more. Stir occasionally. (More carrots can be used, if desired.) MACARONI AND CHEESE W/ TOMATO SAUCE Don and Dianne Daly 1 lb elbow macaroni, cooked 1 1/2 c grated cheddar cheese 1 cup milk 2 eggs, beaten 1 t salt some pepper 2 Tablespoons butter Combine 1 1/4 cup cheese, beaten eggs, milk and butter in sauce pan over medium heat stirring until cheese and butter are melted. Stir in macaroni and put in a casserole dish, sprinkle the remaining cheese on top and bake for about 20 minutes or until the cheese is melted and browned. 1 large can of Hunt's tomato sauce, 22 oz or so 1 bay leaf 2 to 3 Tablespoons of sugar salt and pepper to taste Put in small sauce pan and let cook slowly while macaroni is in the oven. Enjoy, my kids won't eat Mac and cheese without the sauce, even some of the grandkids.

Main Dishes

CHICKEN CASSEROLE Roger and Grace Preston 5 chicken breasts – cooked 2 cans cream soups (chicken, celery or mushroom) 1 cup milk 1 package herbed cubed Pepperidge dressing ½ cup melted oleo 1 cup chicken stock 1 onion, chopped Put cut up chicken in the bottom of a pan. Cover with the soup mixed with the milk. Mix the dressing, oleo, chicken stock and onion. Place on top of the chicken. Bake for one hour at 350 degrees. MEATLOAF Maurice and Rosemary Mercier About 3 pounds of 80% lean hamburger 5 large Eggs ¼ teaspoons Oregano ½ teaspoons Basil 1/3 cup Bread Crumbs 3 teaspoons Worcestershire Sauce 1 sleeve Ritz Crackers (crushed fine) 1 small Onion, chopped fine salt and pepper to taste Makes 2 loaves. Split meat into 2 equal parts. Place and shape meat into pans. Bake at 375 for 45 minutes to 1 hour. MARINATED STEAK Maurice and Rosemary Mercier London Broil 1 cup Oil 1 cup low salt Soy Sauce 3 Tablespoons Lemon Juice 2 or 3 pieces of Candied Ginger  (broken into small pieces) Combine all ingredients together and add meat and refrigerate. Marinate for 8 hours turning every 2 hours. Grill steak and save the marinade. Put it into a saucepan and heat. Do not boil. After you slice the meat put it into the warmed marinade and serve QUICK PHILLY CHEESESTEAK SANDWICHES FOR TWO Dick and Penny Wheeler 6 slices of Roast Beef from deli 1 green or red Pepper, sliced 1 chopped Onion 1 can Mushrooms Swiss Cheese slices 2 Hoagie Rolls Place mushrooms, cut peppers, onions on dish, drizzle with oil. Microwave for 5 minutes or until slft. Roll and slice beef. Place cooked veggies in rolls, divide up roast beef, top with cheese. Microwave until cheese starts to melt.

CHICKEN & PEAS Don and Dianne Daly 1 cut up chicken, or just legs and breasts 4 potatoes cut in 1/4 1 lg can of peas 1 sliced onion- if you like salt and pepper clove of garlic, chopped Water Put chicken in a roasting pan, add the potatoes, sliced onion,salt and pepper, garlic and enough water to cover the bottom of the pan. Cover with foil and bake at 350 for about 45 min. Add the whole can of peas with the liquid and bake for about 15 min more. Enjoy with a loaf of Italian to soak up the juices with. My mother used to make this and you would think we were having Filet Mignon. BROCCOLI – SWISS STRATA Dick and Kathleen Busmire 8 slices of firm white bread 2 cups (8 ounces) shredded Swiss cheese 2 Packages (10 ounces each) frozen chopped broccoli, cooked, drained and pressed dry (See Note) 4 large eggs 2 cups milk 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon pepper ¼ cup Parmesan cheese Arrange 4 slices bread in greased 8 to 9 inch square baking dish (or overlap slices in a 9 x 5 x 3 – inch loaf pan). Sprinkle with half the Swiss cheese and broccoli. Repeat layers. Whisk eggs, milk, salt, nutmeg and pepper, pour evenly over top: sprinkle with Parmesan cheese. (Can be made ahead up to this point.) Refrigerate at least three hours; strata will be puffier if refrigerated overnight. Bake in preheated 350 degree oven 1 hour or until knife inserted near center comes out clean. Makes 4 servings. NOTE: You can use 2 packages of frozen broccoli spears; chop them coarsely and reserve large floret pieces for top.

Main Dishes

CRAB AND SHRIMP DELIGHT Ron and Pat Lapham 1/2 pound crabmeat {any seafood is good} 1/2 pound shrimp {cut into small pieces} 1 can cream of shrimp soup 1 cup mayonnaise 1 cup milk 8 oz angel hair pasta - break into small pieces {or shells etc} 8 oz sharp cheddar cheese shredded 1 can 6 oz French fried onions Preheat oven to 350 degrees. In large bowl combine soup, milk, mayonnaise - stir until smooth. stir in seafood and uncooked pasta. Spoon into ungreased 9x12 baking dish. Sprinkle top with shredded cheese. Bake covered for 45 minutes. Uncover and sprinkle onions on top. Return to oven and bake another 10 minutes KATAHADIN CASSEROLE Rudy and Geri Wormsberger 6 cups diced Potatoes 1 medium Onion, minced ¾ cup minced Celery and leaves 6 Tablespoons melted Butter or Margarine 3 Tablespoons chopped Parsley 1 teaspoon Salt 1/8 teaspoon Pepper ¾ teaspoon Poultry Seasoning or Sage Cook potatoes in a small amount of boiling water for 5 minutes and drain. Stir in remaining ingredients and pour into a greased shallow baking dish. Bake at 375 degrees in a pre-heated oven for about 30 minutes. STUFFED SHELLS Ken and Cindy Smith 2 lbs. ground turkey 1pkg. frozen chopped spinach thawed 16oz. ricotta cheese 2eggs Parmesan cheese(couple dashes) mozzarella cheese 1 box shells sauce season to taste (I use Italian seasoning) Par boil shells. Thaw and drain spinach. Brown turkey, season to taste. In bowl mix ricotta, Parmesan, eggs. Add chopped spinach mix, add ground turkey. fill shells put in baking pan top with sauce and mozzarella cheese This is an easy recipe to make smaller or lager. I froze half of this batch for another meal.

MUSHROOM CASSEROLE Jim and Jean Canfield 1/2 C. chopped onions 1/2 C. butter or margarine 2 6-oz. cans mushrooms, drained 1/4 C. flour 1/2 tsp. dried marjoram, crushed 1 10 1/2 oz. can condensed beef broth 2 Tbsp. dry sherry 2 Tbsp. parsley Topping 1/2 C. cracker crumbs 2 Tbsp. grated cheese 2 Tbsp. butter, melted Sauté onions in butter until tender. Add mushrooms, stir. Add flour & marjoram to form a paste. Add beef broth. Keep stirring until thickened. Remove from heat. Add sherry & parsley. Pour into 1 1/2 or 2 qt. casserole dish. For topping, melt butter, add cheese & cracker crumbs. Sprinkle on top of casserole. Bake at 350 degrees about 15 minutes. Serve. CHICKEN CASSEROLE Roger and Grace Preston 5 Chicken Breasts, cooked 2 cans creamed Soup, can be chicken, celery or mushroom 1 cup Milk 1 package herbed cubed Pepperidge Farm Dressing ½ cup melted Oleo 1 cup Chicken Stock Mix together dressing, oleo, chicken stock and a chopped onion. Mix together the soup and the milk. Put the chicken in the bottom of a pan. Cover with the soup mixture. Then put the dressing mixture over the top and bake at 350 degrees for 1 hour. FRANKLIN ELEMENTARY CROCK POT SPECIAL Fred and Nila Currier 3 pound Pot Roast 10 ounce can Campbell’s Cheddar Cheese Soup 10 ounce can Campbell’s Golden Mushroom Soup 10 ounce can Campbell’s French Onion Soup Cooked noodles or potatoes Mix all soups in crock pot. Don’t add water. Place roast in crock pot. Cook on low for 8 to 9 hours. Turn roast half way through cooking. Serve over the noodles or potatoes. The juice from the roast will thin the soup.

Desserts

CHOCOLATE CHIP COOKIES John and Carleen Roy 1 cup Butter ¾ cup brown sugar ¾ cup granulated sugar 2 whole eggs, beaten 1 tsp baking soda 1 tsp water 2 ¼ cups flour 1 tsp salt 2- 7 oz bags semi sweet chocolate chips 1 cup nuts 1 tsp vanilla Dissolve the baking soda in the water and mix alternately with the flour and salt. Add in the chocolate chips the nuts and the vanilla. Bake at 375 degrees for 10 to 12 minutes FUDGE PUDDING CAKE Paul and Sandy Hallagan Measure: 1-cup flour 2 teaspoon baking powder 1 teaspoon salt 2/3 cup sugar 2 tablespoons cocoa Sift all together 3 times Then combine: 1/2 cup milk 1 teaspoon vanilla 2 tablespoons melted margarine Add to dry ingredients and beat until smooth. Then stir in: 1/2 cup chopped nuts Spread into buttered 6-cup casserole dish. Mix 1 cup brown sugar with 2 tablespoons cocoa. Sprinkle over batter. Now pour 1 1/2 cups boiling water over entire cake. Bake at 350 for 50 minutes in an 8x8x2 pan. (Do not attempt to turn out this cake) “THE BOTTOM IS FULL OF HOT FUDGE SAUCE" Serve warm with a scoop of ice cream or whipped topping. Makes 6 servings. JERRY’S FUDGE Jerry and Joyce Byron 4 cups Sugar 1 13-oz can Evaporated Milk 1 cup Butter Cook the above to soft-ball stage over medium heat. Then take off heat and add: 18 ounces Chocolate Chips 1  7-ounce jar Marshmallow Crème 1 tsp Vanilla 1 ½ cups Walnuts, if desired Beat really fast and hard because it will set up fast and be hard to spread in pan. Makes 13 by 9 pan and can be frozen

TOMATO SOUP SPICE CAKE Paul & Mary Dammers 2 rounded Tbsp. Crisco 1/2 c. chopped walnuts 1 c. sugar 1 egg 1 tsp. cinnamon 1 can tomato soup 1/2 tsp. cloves 1 tsp. baking soda   1 tsp. nutmeg 1/2 c. raisins or dates 1 1/2 c. flour 1 tsp. baking power Cream Crisco and sugar and egg together. Add tomato soup, baking soda, raisins, and nuts. Add dry ingredients. Put in greased 7" X 11" pan. Bake for 30 minutes at 350 degrees. Frost as desired. Enjoy!! FAST FIXIN FRUIT “N” CAKE George and Tina Saba 1 package white or yellow cake mix ¼ cup Crisco oil or Puritan oil 2 eggs ½ cup water 1 can (20 to 23 ounces) or your favorite pie filling Preheat oven to 350 degrees. Pour oil into a 9 x 13 x 2 inch pan; tilt pan to cover bottom. Put cake mix, eggs, and water into pan; stir with a fork or spoon until blended (about 2 minutes). Scrape sides and spread batter evenly in pan. Spoon the pie filling onto batter; use a fork to fold into batter just enough to create a marbled effect. Bake at 350 degrees for 40 to 50 minutes until toothpick inserted near center comes out clean. Cooled cake may be sprinkled with powdered sugar. I use Cool Whip on top. Use a knife to loosen cake from sides; cut and serve from pan. Store cake loosely covered. Use any kind of pie filling you choose. This makes 16 to 20 servings. AMBROSIA CAKE George and Joan Lewis 1 pkg. Yellow cake mix 4 eggs 1/2 cup oil 1 can (11 oz) mandarin oranges and juice Bake in greased lightly floured 9x13 pan. Follow mixing and baking times on box. Cool and ice. Icing 1 medium (8 oz) cool whip 1 pkg. Inst. Vanilla pudding 1 can (11-12 oz) crushed pineapple & juice. Mix together.

Desserts

CRANBERRY NUT PIE Rich and Georgi Smitka 2 cups cranberries (fresh or frozen) ½ cup chopped nuts (walnuts or pecans) ½ cup sugar 3/4 cup melted butter, set ¼ cup aside 2 eggs, beaten 1 cup sugar 1 cup flour Place 2 cups cranberries in a 9 or 10 inch greased pie plate. Sprinkle with ½ cup chopped nuts and ½ cup sugar. Pour ¼ cup melted butter on top. In a bowl, mix eggs, 1cup sugar, 1cup flour and ½ cup butter. Pour this mixture into the pie plate. Do not mix the two layers. Bake at 325 degrees for 40 to 50 minutes until crust is golden. Texture is like coffeecake. Serve warm with ice cream or whipped cream. SOFT MOLASSES COOKIES Chuck and Marilyn Machell 1/2 C. Shortening 1/2 C. Sugar 1 Egg 1/2 C Molasses 1/2 C. Hot Water, Less ½ teaspoon. 2 1/2 C. Flour 1 Tsp. Baking Soda 1 Tsp. Cinnamon 1/4 Tsp. Nutmeg 1/2 Tsp. Cloves 1/2 Tsp. Salt 1/2 Tsp. Vanilla Cream shortening, egg, & sugar. Add rest of ingredients & hot water. Bake 350 degrees on greased cookie sheet, 9 min. Place close by heaping tsp. DUMP CAKE Andy and Ginny Mancini 1 20 Oz Can Crushed Pineapple 1 Can Cherry Or Blueberry Pie Filling 1 Cake Mix (Yellow Or White) 1 Cup Chopped Nuts 1  Stick Margarine (Melted) Pour undrained Pineapple in 9x13 Pan. Follow with Pie Filling. Distribute dry Cake Mix Over top, followed by the Chopped Nuts. Drizzle melted Margarine over all. Bake at 350 Degrees for 1 hour

CHOCOLATE UPSIDE DOWN CAKE Fran and Sally Stevens 1 cup Flour ¾ cup white Sugar 1 1/2 Tablespoons Cocoa 2 teaspoons Baking Powder Salt Add 2 Tablespoons Shortening ¾ cup Milk 1 teaspoon Vanilla Nuts, optional Mix together to make batter. Combine the following and pour over the batter: 1 cup white Sugar ¼ cup Cocoa 1 cup Water Bake at 350 degrees for 35 to 40 minutes in a 9x 9 pan. Double recipe for a 9x18 or 9x13 pan. CHUNKY JELLO Chuck and Marilyn Machell 2 C. Chunky Applesauce 1 Large package of Jello 1 C. 7-Up Heat applesauce to boiling point, mix in jello well, add 7 up & cool in refrigerator for two hours. PLUMP MOLASSES COOKIES Bart and Elaine Barton I got this recipe from my Great Aunt who lived to be 101! She was a great lady whose mind stayed as sharp as a tack but her body gave out. 1/2 cup shortening 1/2 cup sugar 1 egg 1 cup dark molasses 1 tblsp. lemon juice 3 1/2 cups flour 1 tsp. cinnamon 3/4 tsp cloves 1/2 tsp ginger 2 tsp soda 3 1/3 cup boiling water Cream sugar and shortening, beat in egg. Add molasses and juice. Mix rest of mixture and then add water. Chill thoroughly. Drop on greased cookie sheets. Bake at 350 for 8-10 minutes. If making large cookies, bake 10-15 minutes. These are delicious. My younger son and I love them.

Desserts

FRUIT TART Rudy and Geri Wormsberger 1 Ready Graham Cracker Crust 1 8-ounce package Cream Cheese, softened ½ cup Sugar 2 teaspoons Lemon Juice 1 cup heavy Whipped Cream Assorted fresh Fruit, like strawberries or blueberries ¼ cup Apricot Preserves Hot Water Combine cream cheese, lemon juice and sugar until well blended. Add Whipped Cream and mix at High Speed until light and fluffy. Spread in pie shell and arrange fruit on top. Glaze with preserves thinned with the water. CHERRY PIZZA PIE George and Pat Snyder Pastry for a 2 crust 9-inch pie 1 8-ounce Package cream cheese, softened 1/2 Cup Sugar 2 Eggs 1/3 Cup chopped Walnuts 1 Tsp. Vanilla 2 -1 lb 5 ounce cans Cherry Pie Filling On lightly floured surface, roll pastry to a 14" circle; place in 12" pizza pan. Flute edges; prick crust .Bake in moderate oven (350 degrees) for 15 minutes. Blend cream cheese and sugar; add eggs and beat well. Add Nuts and Vanilla. Pour into partially baked crust and Bake in oven 350 degrees for 10 minutes more. Cool. Spread Cherry Pie filling over cheese layer, Chill. Top chilled Pie with dollops of whipped cream. To serve cut in Pie wedges. Yields 10 to 12 servings. CARMEL BARS Bill and Kay Leach 2/3 cup very soft or melted shortening 1 pound box brown sugar 3 eggs, add 1 at a time Sift together: 2 3/4 cups flour 2 1/2 teaspoon baking powder 1/2 teaspoon salt 1 6 oz package chocolate chips 1 cup nutmeats (optional) Bake in large pan 13" x 9" lined with wax paper. Bake at 350 degrees 20 minutes on lower shelf and then 5 minutes more on top shelf

WHISKEY CAKE Larry and Lorraine Dezinski Blend:  2 sticks butter or margarine  1 ¾ cups sugar Add:  5 eggs  1 teaspoon vanilla  2 shots whiskey Add:  2 ½ cups flour Add:  1 cup chopped nuts  1 cup cherries (cut in half) Bake for 1 hour in a greased Bundt pan at 350 degrees ORANGE BUTTER THINS Jim and Kathleen Mancini 2/3 C Butter 1 C Granulated Sugar 1 egg slightly beaten 1 ¼ cup all -purpose flour 1/2 teaspoon salt 4 teaspoon grated orange rind 2 Tablespoon  Triplesec Liquor Cream butter & sugar in lg bowl. Add egg & mix well. Stir in flour, salt, orange rind & liquor. Refrigerate dough for 1/2 hour. Preheat oven to 375 degrees. Roll dough into small walnut-sized ball and place on greased cookie sheet. Cover with a square of waxed paper and press with the flat bottom of a glass until very flat and thin. Bake at 375 degrees for 8 minutes. Cookies will be light brown when done. Remove and let cool on waxed paper Yield: 4 dozen. These are my favorite afternoon tea cookies. Enjoy!

Breads

BOSTON BROWN BREAD George and Joan Lewis 1 Cup Wheat Flour 1 Cup Rye Flour 1 Cup Corn Meal 1 Cup Dark Raisins (Add A Little Extra Flour And Sift---Dispose Of Flour) 1/2 Tsp. Baking Soda 1 1/2 Tsp. Salt 2 Cups Buttermilk 3/4 Cup Dark Molasses Mix all ingredients. Grease and flour 2 coffee cans and fill each with 1/2 mixture each. Cut 2 pieces of aluminum foil to cover tops and a little to go around the outside. Grease side of aluminum foil that goes against mixture and secure each can with a rubber band. Fill large kettle with water to reach 3/4 of the way up the can and heat. Keep water at simmer and cook for 3 hrs. Enjoy! CRANBERRY NUT BREAD Rich and Georgi Smitka 2 cups sifted Flour 1 cup Sugar 1 ½ tsp Baking Powder ½ tsp Baking Soda ½ tsp Salt 1 beaten Egg juice and grated rind of one Orange 2 Tablespoons Butter in boiling water (see directions) ½ cup chopped Walnuts 1 cup chopped Cranberries, fresh or frozen Sift flour, measure and sift with sugar, baking powder, soda and salt. Stir in beaten egg. Put orange juice and rind in measuring cup with butter. Add boiling water to make ¾ cup. Stir into flour mixture. Add berries and nuts. Bake in greased loaf pan for 1 hour at 350 degrees. Helpful hint: When you buy cranberries fresh, just put them into freezer. Do not wash. Cranberries have a special wax on them. Just take out what you need. I use a food processor or blender to chop them. They will stay fresh for two years in the freezer.

ZUCCHINI BREAD Ron and Joanne Allen 3 eggs 2 cups sugar 1 cup oil 2 cups coarse grated, peeled zucchini 3 tsp vanilla 3 cups flour 1 tsp. baking soda 1/4 tsp baking power 3 tsp cinnamon optional: 1 cup chopped nuts Mix eggs, sugar, oil, vanilla, and Zucchini Combine dry & wet ingredients and mix. Makes 3 regular loaves or 6 gift loaves bake 350 about 1 hour MOLASSES ORANGE RAISIN BREAD Norm and Diane Buist 1 ¾ cups regular Flour ¼ cup Sugar 1 teaspoon Baking Powder ¾ teaspoon Baking Soda ½ teaspoon salt 1 Tablespoon grated orange rind ½ cup Orange Juice 2 Tablespoons Lemon Juice 1 cup Raisins ½ cup Molasses ¼ cup melted Shortening 1 egg, beaten Spoon or pour flour into dry measuring cup. Level off and pour into mixing bowl. Add sugar, baking powder, soda and salt. Stir well to blend. Stir in orange rind. Combine orange and lemon juice in small saucepan and bring just to boiling point. Remove from heat and stir in raisins. Let cool. Add molasses, cooled melted shortening and beaten egg to cooled juice mixture. Mix well. Add liquid ingredients all at once to dry ingredients. Stir just until all ingredients are moistened. Turn into greased 8 ½ X 4 ½ or 9” by 5” loaf pan. Bake at 350 degrees for 60 to 65 minutes or until toothpick inserted in center comes out clean. Loosen sides and turn out immediately. Cool on rack! That’s All Folks!!