Recipes by marsha

Creme Brulee French Toast
(Perfect for a brunch. It is beautiful and tastes fabulous!)

9x 13 pan
350 for 45-55 min.
( have a foil tent ready to throw over it while it is baking if the top begins to get too brown)

C Butter (1 stick )
1 C Brown Sugar
2 tbsp. White Corn Syrup
1 loaf of French Bread. (the fluffy type.. Not a baguette)
5 Eggs
11/2 c Half and Half
1 tsp. Vanillla
tsp Salt
1 29oz can Sliced Peaches.. (Drained well)
1 T cinnamon mixed with 2 T sugar
1 pint whipping cream (I like to make real whipped cream sweetened with a 3 T Sugar)
Pancake syrup.. optional

1.) a small sauce pan melt Butter, Brown Sugar and Corn syrup. Stir til smooth. Pour into a slighty greased pan
2.) Trim off the ends and outside crust of the French Bread. Cut into 2 inch slices
3.) Arrange bread slices in one layer on top of the carmel sauce. Squeezing them slightly if neccessary to fit.
4.) Whisk Eggs, Half and Half, Vanilla and Salt.
5.) Pour Egg mixture on top of the Bread
6.) Arrange Peach slices on top of the Bread
7.) Sprinkle with Sugar Mixture
8.) Cover with a foil tent and refrigerate overnight ( or for 8 hours)
9.) Remove from frig 1 hour before baking
10.) Bake following Directions above.
11.) I do NOT do this. (The directions says to immediately invert onto a large platter ( HOWEVER.. Serve very soon as the Carmel Sauce can begin to harden in the pan)
12.) Whip Cream and add 3-4 T sugar to sweeten. Refrigerate
12. ) Serve with Whipped Cream and Pancake syrup

Marsha Morrissette

Grilled Pork Chops with Alabama White BBQ Sauce.( Love the pork.. But weuse chicken breasts too)

You marinate it for 15 minutes or longer

The taste is sooo good.

BBQ Sauce

1/3 cup light Mayo ( I used regular)

2 T buttermilk

2T Apple Cider vinegar

2 T Dijon mustard

1 T sugar

1/2 tsp ground pepper

1/2 tsp salt

2 garlic cloves.. Minced

8 6 oz pork chops.. 1/2 in thick

Whisk it all together.. And pour half into a large zip lock bag..and add pork chops

Seal and shake. Let sit for 15 minutes or longer. We have let them sit over night.

Oil the grill, then grill turning once.. Cook until just cooked thru. 5-6 minutes total depending upon thickness

Mostly I have done it with chicken..

Give it a try

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CHOCOLATE-PEANUT BUTTER-MARSHMALLOW BARS.. LOVE these.. a favorite of our family!!

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1 bag Nestle's chocolate semi-sweet morsels

1 c. creamy peanut butter

1 stick butter

1 bag miniature marshmallows

Melt 1 stick butter in medium saucepan over low heat. Add

peanut butter to melted butter, then add bag of chocolate

chips to partially melted peanut butter and melted butter;

stir frequently to blend mixture thoroughly until completely

melted to a pourable consistency. While mixture is melting,

evenly spread miniature marshmallows over the bottom of 8x12

inch (medium size) glass baking dish (no need to grease).

When completely melted and mixed, pour over marshmallows in

dish and spread until even. Allow to chill in refrigerator

for at least 2 hours before serving; cut into desired size

bars and eat!

NOTE: Bars must be kept refrigerated. If left out, they will

melt and become difficult to remove from dish.

CARROT DILL SOUP

? T=Tablespoon: t=teaspoon

4 T (1/2 stick) unsalted butter

1 large onion diced

2 ribs celery with leaves included diced

2 1/2 pounds carrots, peeled and diced

8 Cups chicken stock or canned broth

1/4 cup plus 2 T chopped fresh dill

1 t salt

1/4 t freshly ground pepper

Pinch of cayenne pepper

1. Melt the butter in a soup kettle. Add the onion and cook over low heat until wilted. 10 minutes.

2. Add the carrots, celery, stock, 1/4 cup dill, salt, black pepper, and cayenne. Bring to a boil, reduce the heat, and cover. Simmer until the carrots are tender. 40 minutes. Allow to cool slightly.

3. Puree the soup in batches, in a blender or food processor. Return it to the

kettle, stir in the remaining 2 tablespoons dill, and adjust the seasonings.

Heat through.

Lincoln del's bread pudding

21/2 cup milk /use whole 2%-whole

1/2 cup brown sugar

1 tsp vanilla

2 cups bread cubes - be sure to use the crusts too.. Mat want to smash them a bit (excellent to use cinnamon, bread too..I even had it where they used day old fried cinnamon rolls

Handfuls of golden raisins, apples, nuts.

2 eggs

1 tsp cinnamon

1/4 salt

Beat eggs, add milk and remaining ingredients except bread.

Mix well

Toss lightly with bread

Bake 350 for 40 minutes

8 inch buttered pan

I love to make different sauces to drizzle over the top.. Ie carmel sauce or butter sauce.

Let me know if you need some recipes for that

MInestrone soup. fabulous!!!!!!!!!!!!!!!!!!!!!!!!
MplsStar and Trib)

#1. Chunky tomatoe Base
may make 1-3 days ahead or freeze
2 med onions chopped
6 T olive Oil
Cook onion until it is transparent
Add .. 1 28 oz can of Glen Muir Crushed Tomatoes or 5 lbs ripe red tomatoes cored and cut
Simmer until the tomatoes are soft and all iS incorporated

#2 Minestrone Soup ( 13 cups) 66 cents per cup
Can improvise if you are missing some of the ingredients
1 onion- chopped in in dice
5 carrots- chopped in in dice
2 large ribs of celery.. choppedin in dice
lb firm potatoes / peeled and in dice
2/3 lb white cabbage/ cored and in dice
2 yellow squash sliced in in dice
1/4C olive oil..
lb swiss chard, leaves cut in narrow strips, stems cut in slices
1 small bunch of spinach .. cut in narrow strips
4 cloves of garlic/ coarsely chopped
2 cup water
3 cup chicken stock
Rind from parmesan cheese.. optional
1 cup cooked orzo ( cup dry)
2 T kosher or other salt
Freshly ground black pepper
freshly grated parmesan cheese for serving

In a medium stockpot cook the onion and cup olive oil over
medium heat.. stirring occasionally for 10 minutes. Stir in carrots,
celery and potatoes and cook 5 minutes stirring occasionaly.
Add the cabbage and squash and cook 5 minutes. Add the swiss chard, spinach,
garlic, the tomato base, water , chicken stock and cheese rind. Bring to
boil, lower the heat and cook 10 ? 15 minutes until veg are tender.
Remove the cheese rind, stir in the orzo and cup pesto. Add salt, and pepper to taste
TO SERVE.. PASS THE PESTO AND GRATED CHEESE. May refrigerate up to 3 days

Mom's Beef Stroganoff ...serves 4

11/4 lb round steak ( SIRLOIN is better)

Cut meat intostrips .. ( or buy it that way)

Dust Steak in flour

Brown it2 T butter in a heavy skillet or dutch oven on top of stove on medium til brown.

Add these to the skillet and stir

1 c onion chopped

2 garlic chopped

2 cans mushrooms

1 can campbells tomatoe soup

1 Tablespoon of Worcestershire sauce

( cook on LOW on top of stove for 2 hours .. Add beef broth if needed)

Right Before serving add 1C Sour Cream.. Stir well and heat thru

You may serve it on noodles or rice.

Apple Nachos

4 large Granny Smith apples, sliced
35 large marshmallows
1/4 cup butter
35 caramels
1 Tbsp evaporated milk (or half and half)
1/4 cup mini semi-sweet morsels
... 2 Tbsp chocolate syrup

Slice apples and arrange on platter. In saucepan, melt marshmallows and butter until creamy. Set aside. In microwave dish, melt caramels with milk (cooking in 30 second intervals, and stirring). Set aside. Pour marshmallow cream over apple slices, followed by caramel sauce. Drizzle chocolate syrup and sprinkle with peanuts and mini chocolate morsels. Serve immediately and enjoy!See more

Beef Bungundy Stew
Mary Lou
10 slices of bacon
3 1/2 lb of cubed stew meat
1/2 cup flour
2 cans tomatoe soup
2 cans beef broth
2 cups burgundy wine
1 jar of pearl onions
3 large garlic cloves
3 bay leaves
1/4 tsp pepper
1lb of cut up carrots

in a 2 qt casserone fry the bacon, remove, drain, crumble
and set aside.

dust the meat with flour ( DO IT SPARINGLY)

brown in bacon fat in batches.. remove and set aside set aside

To the remaining bacon drippings, add the soup, beef broth
wine, garlic, bay leaves, crumpoled bacon and seasonings.

mix and add meat

bake 350 for 1 hour.

add carrots and onions,, bake and additional 11/2 hours.
Remove the cover the last 15 minutes to thicken

serves 10 ( maybe

Crab meat Roll Up Appetizer

Make ahead and keep them inThe freezer til you bake them.

Mom made them nearly every year for Christmas or New years Eve.

Enjoy.. The Jahn family sure did!!

1 (16-ounce) loaf of White Bread, crusts removed

1 (8-ounce) cut into cubes (Velveeta)

1/2 cup butter

1 (6.5-ounce) can crab meat, drained, rinsed and picked over

1/4 cup sesame seeds

Place bread slices flat on work surface and flatten them with a rolling pin.

In a saucepan, combine cheese and 1/4 cup butter over low heat, stirring, until melted. Stir in crabmeat. Spread 1 tablespoon of the mixture on each of the bread slices. Roll up each slice jellyroll fashion. ( may use a toothpick if necessary to seal)

Melt the remaining 1/4 cup butter. Place sesame seeds on a plate. Brush rolls on all sides with melted butter and roll in sesame seeds. Place on parchment-lined plate or baking sheet in freezer, cover and freeze at least 1 to 2 hours or until solid.

( you can freeze them for a month if you like)

When ready to serve, cut each roll inthirds and place on baking sheet. Preheat oven to 400 degrees and bake 15 minutes. Let sit a few minutes befores serving. Makes about45 appetizers. WATCH them ..they will burn.

Amber Goodyear's Recipe

Prep/Total Time: 25 min.
Yield: 16 Servings

2525

Ingredients

SALSA:
2 medium tart apples, chopped
1 cupchopped strawberries
2 medium kiwifruit, peeled and chopped
1 small orange
2 tablespoonsbrown sugar
2 tablespoonsapple jelly, melted
CHIPS:
8 flour tortillas (7or8 inches)
1 tablespoonwater
1/4 cupsugar
2 teaspoonsground cinnamon

Directions

In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1-1/2 teaspoons; squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly.
For chips, brush tortillas lightly with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into 8 wedges. Place in a single layer on ungreased baking sheets.
Bake at 400 for 6-8 minutes or until lightly browned. Cool. Serve with salsa.Yield:4 cups salsa.

Nutritional Facts1 serving (1 each) equals121calories, 2 g fat (trace saturated fat), 0 cholesterol, 126 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.

Anne Keogh's Summer Fresh Basil chip Appetizer.

Love to set this out for a simple and pretty appetizer

Just fun for sitting around a table or counter and munching

Fresh basil ( I put mine in a low glass vase so it looks like a bouquet)

I grow my own so I have tons of it in my containers.

Sun dried tomatoes in oil.. Drain put into bowl

Provolone cheese ( rounds cut into 4 pieces)

Tortilla chips.. Black chips or white corn

Each person will build their own appetizer..

Tortilla chip.. Layer on, Basil, Sundried tomato and then cheese.

Crunch, sweet, salty, yum!!

My mother Gloria's Banana Bars

Cream to the together:

1/2 c butter

11/2 c suger

Add :

2 eggs,

1 tsp soda

3/4 c Buttermilk

2 C flour

2 large or 3 small RIPE mashed bananas

Mix

Bake 350 in a greased 15x12 pan for 30 minutes

Frost when cool with powdered sugar frosting

2 cup powdered sugar

3T softened butter

1 tsp vanilla

2-3 T water

( mix until smooth.. May add more water)

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Mexican cheese squares

9X13 pan

Ingredients:

1lb sharp cheddar cheese ( I shred it my self)

1lb monterey jack cheese ( I shred it my self)

( you may buy it preshredded.. but not as good)

6 eggs.. whisked completely

Add

6 oz evaporated milk .. whisk to incorporate

2 Cans of Diced green chilies ( drained)

Directions?.

Layer half the cheese on the bottom of a 9X13 in pan

Layer chilies on top

Layer the last half of the cheese

Pour the Milk and egg mixture over the cheese and chilies.

Bake 350 for 45 minutes

( Freezes well. If you are reheating it.. MUST do it in the oven and NOT the microwave oven)

7-Layer Greek Dip

1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free?go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice

1 cup of Hummus

Lettuce
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley

With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread

Baja Sol Cranberry Salsa

Ingredients Recipes Home

Make Printer Friendly

1 12 oz bag of f resh cranberries

1/2 cup sugar

1 tbsp orange zest

2 oranges ? Peeled separated and diced

1/2 cup mangos (thaw if using f rozen)

1/4 cup cilantro

1/2 cup red onion finely diced

2 tsp ginger ? F resh grated

1 tbsp jalapenos

Preparation

To prepare:

1. Place cranberries in food processor and chop until finely diced.

2. Place cranberries in a bow l and toss w ell w ith the sugar

3. Using the zester, scrape Dow n the sides of the orange to remove zest. Mince the zest and place in the bow l w ith the

Cranberries.

4. Using a sharp knife cut the ends off the oranges, and then cut off all the remaining skin.

5. Chop the oranges in 1/4" pieces and remove any seeds that may be evident

6. Place the oranges and any juice left on the cutting board w ith the cranberries.

7. Add the remaining ingredients and mix till thoroughly blended.

8. Place in appropriate containers, cover, label, date and ref rigerate

Courtes of: Baja Sol

Crustless Pumpkin Pie
1 POINT weight watchers GREAT!!!!
per serving

Ingredients:

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste
May add a splash of vanilla

Instructions:

Combine all ingredients and beat until smooth.

Pour into a 9" sprayed pie pan

Bake at 400 for 15 minutes, and then at 325 for 45 minutes
or until a knife inserted in center comes out clean.

Serves 8
Whole Pie: 8 points (or ONE pt. for 1/8 pie)

TIP!
Top this pie with a little fat free Cool-Whip for even more of a treat!
Counts as a vegetable serving and high in fiber!

Artichoke Dip

Serve with Crackers
(use gluten free crackers if needed)

1 can artichokes ( drained and chopped)

1 cup mayonnaise

1 cup grated parmesan

1 c grated mozarella

3 dashes tobasco sauce

2 shakes garlic powder

Mix all and put into an oven proof pan

Bake 350 for 25 minutes. Serve warm

Mom's Party Chex Mix

THE BEST!!!!!!!!!!!!
If you are gluten intolerant . you can find a way

to make this recipe and it is delicious

2/3 c butter ( melted)

2T Worcestershire sauce

21/2 tsp galic salt or seasoned salt.

Melt Butter and add seasonings.

Into a VERY Large Bowl

2 C Rice Chex

2 C Wheat Chex

2 C pretzels ( use the sticks)

1 C mixed nuts

3 C cheerios

Add melted butter mixture and stir

Bake 300 .. 1 hour. Stir EVERY 15 minutes

Paul?s pheasant.

Roll in flour

Brown dutch overn in shortening

Top with 2 sliced onions

1 cup cream or milk combined with 1 can cream of mushroom soup( pour over the pheansant)

Cover tightly and cook over low heat for 1-2 hours ( longer the better0

Add c Chambord liquor.. serve

Hot buttered Rum

1 lb. butter ( soft)

1 lb brown sugar

1 lb powdered sugar

1 T cinnamon

1 t nutmeg

Cream together

1 quarter vanilla ice cream ( softened)

Stir together again and put into a container and keep in freezer

Serve 1 cup

2 T hot buttered rum mixture ( to your liking)

1 oz rum

hot water

stir

Marsha's Mom's Swiss Steak

Serve with a baked potatoe, vegetable and and salad

I love the smell in my home when I make this.

It is perfect or a Sunday dinner, or a treat for the

Kids to smell when they walk in the door from school.

2 pounds of Round steak .. I look for 1 big piece

1/4 cup flour. (dredge both sides of the meat in flour

Now take the edge of a plate and use it to pound and break

Down the meat. ( also forces the flour into the steak)

2 T shortening.. Brown both sides of meat for a total of 15 minutes

On med. Heat.

Putthe meat into a casserole or dutch oven.

Combine and pour over the meat.

1 8 oz can ( I use 16 oz) of whole tomatoes

1 /2 - 1 cup chopped onions.

Bake covered at 350 for 2 1/2 hour. Bake uncovered for

An additional hour 1 hour.

(it will begin to thicken when it is uncovered).

Thelonger you bake this the better it is.

The leftovers are my favorite!!

Ramen Noodle Cabbage Salad
great as a main course or side dish
Mary Lou Morrissette

Salad Ingredients
1 pkg Chicken Ramen Noodles - Break into small chuncks
1-2 cooked chicked breasts cubed
2Tbls. toasted sesame seeds ( toast in the oven on high.. Watch..and toss half way thru)
Once they start browning. they burn quickly so watch them closely
1/2 cup toasted slivered almonds ( toast in oven ..but NOT at the same time as the sesame seeds)
1/2 chopped head of cabbage
4 chopped Green onions
1c Shredded Cheddar cheese. ( I buy the block of cheese and shred my own so there is no gluten
AND the flavor is so much better)

Combine all of the above ingredients

Dressing.. Mix and shake VERY well
1 Tbls. Sugar
1/2 c vegetable or canola oil
3 Tbls. vinegar
1 tsp salt
1 Tbls.powdered oregano
1/2 Tsp pepper
1/2 half of the package of chicken ramen noodle seasoning

I Mix all ahead ( I like the flavors to meld).
The actual Directions tell you to mix just before serving...
so the nuts and ramen noodles stay crunchy.
Store in tupperware. Is good for 2-3 days in Frig.

Mary Dewey's Chicken Salad

2 cups diced cooked chicken

1 cup diced celery

1 cup mayonnaise

2 cloves garlic, minced

Salt to taste

1/4 tsp white pepper

1 cup of Red seedless grapes

1/4 cup cashews or almonds

Combineall ingredients except the Cashews ( or almonds) stir gently. Cover; chill for 2 hours or over night. Sprinkle with with nuts and serve asasalad on a bed of lettuce

(I doubled it and Serveditfor dinner to 6.)

Cold Overnight Spaghetti Salad

( perfect for summer.. Make the day before)

Serves 6-8 for a main course. It is LARGE

1 8 oz box spaghetti

1 8 oz bottle of Italian dressing ( oil based)

1/2 C Mayo

3T parmesan cheese

1/2 large green pepper - chopped small

1/4 c green onion chopped

15-20 cherry tomatoes cutin half

1/2 of a cucumber chopped

1 3 oz pkg of pepperoni / quartered

In large pan break spaghetti noodles in third. Cook 6-8 minutes.

Drain in cold water. Put in big bowl

In smaller bowl mix Italian Dressing, Mayo, and parmesan cheese with wire whisk.

Fold dressing into all the spaghetti in large bowl. Add veg and pepperoni.

Refrigerate overnight or for 8 hours.

Swedish Cream ( from MK's recipe book)
This is beautiful and elegant in a truffle bowl..or any glass bowl. I love it for showers etc.
Ingredients:
2 c heavy cream or half and half
1 c sugar
1 envelope unflavored gelatin
16 oz sour cream
1 tsp vanilla extract
1-2 pkgs of frozen raspberries ( thaw)

Directions: ( I use a whisk to stir this recipe)
combine sugar and gelatin in med. saucepan and stir Stir in cream while still cold
until you have a passte.....and heat mixture on medium heat
until gelatin is dissolved. ( stir constantly so you don't get lumps)
Remove from heat and cool.... butyet set or cold.
Stir in sour cream and add vanilla. ( stir well so you don't get lumps)
Pour into a glass bowl and refrigerate at least 4 hours til set. ( or overnight)

Drizzle each serving with thawed raspberries.

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Lime Marsh-mellow Salad

(Fresh, light and perfect color for Easter)

1 lime Jello ( if you double it..use 1 Lemon Jello too)

1/3 cup sugar

1 cup water.

12 large marshmellows

1 small crushed pineapple... In syrup.. ( DRAINED)

1 Cup Cream .. Whip it

1 carton cottage cheese. ( small size)

Mix Jello, water and sugar.. Bring to a boil..and dissolve.

Add Marshmellows and melt.

Cool

Add remaining ingredients..folding in the whipped cream.

Refrigerate til set.. Several hours.

Hot Chicken or Turkey Salad
( This is even gluten free... And corn syrup free. Check label of potato chips )
This was my mother's recipe ..and it is fabulous. I always make it for wedding and baby showers..and
When I have extra chicken or turkey that I need to use. What makes it so great?...the flavors and texture are perfect for women!!.. And men!! My family loves it!
This recipe is for a 9x9 pan..I normally double and put this into a 9x13 pan

2-3 c chicken or turkey
2 c celery.. Chopped pretty small
2 T chopped onion
1 c Mayo
Mix all together and put into a 9x9 greased pan.

Sprinkle each layer on top of the salad in the following order.
1 cup of chopped walnuts or almonds ( I use walnuts)
1 c shredded cheddar cheese ( I shred my own)
2 c crushed potato chips

Bake 370 for 25 minutes ( I Like to let it sit for about 10 minutes or even longer before I serve it..

1/2 head of shredded lettuce

Serve: Place lettuce on the center of the plate and place a square of the chicken salad.

I PROMISE.. The left overs in the refrigerator will continue to call out your name..
I love it cold!!!

Fudge Cake350* oven
Trudy Miller .. looks fabulosu

1 stick butter

2 ozs unsweetened or semi sweet chocolate

1 cup sugar

1 tsp vanilla

2egg

1/3 c flour

Frosting

1/2 stick butter

2oz unsweetend or semi sweet chocolate

1 # powdered sugar

1 tsp vanilla

1/4 c (or more as needed) half and half

Cake: Melt butter and chocolate in large bowl (microwave about 1 min or just until melted when stirred)

Add sugar and vanilla, mix well with spoon, add eggs and mix well after each, gently add in flour and stir.

Pour into 9x9 or 8x8 pan. (if you want to turn out of pan when done, line pan with wax paper or parchment).

Bake about 15 min...or just until set...DO NOT OVERBAKE) Set on cooling rack. If you are goin gto leave in pan, make and frosting and frost while still warm. If you want to turn out of pan, wait just 10" and turn onto plate, remove paper carefully.

Frosting: Melt over very low heat butter and chocolate, add powdered sugar all at once and stir vigorously Still over low heat) Add vanilla and half and half a little at a time until silky smooth...I never really measured the amount I use.. and pour over cake while still hot.

This is my most requested recipe...a rich, fabulous chocolate lover cake and the frosting is almost as thick as the cake. It can be doubled and baked in a 9x13 pan.

Fresh Apple Cake & Warm Carmel Sauce. ( it works with gluten free flour too)
Yumm

Fresh Apple Cake
9x13 PAN

4 Cups Peeled and Finely chopped apples (I use a combination of granny smith and honey crisp)
2 eggs
cup chopped nuts ( I used walnuts)
2 tsp cinnamon
1/2 c vegetable oil
2 cups sugar
1tsp vanilal
2 cups flour ( I used gluten free flour to make it a gluten free recipe)
2 tsp baking soda
1 tsp salt

Put chopped apples inot a bowl. Break eggs over them. Stir well.
Add Sugar, cinnamon, oil, vanilla and nuts. Stir together flour, sat and soda. Mix altogether very well.

350 for 45 minutes

Marsha?s Carmel Sauce.
It makes a LOT!! I actually pour it into
Smaller jars or Tupperware and freeze to use when I want
Excellent on ice cream.

1lb butter
2 lb brown sugar
1 pint cream ( NOT half and half!!!)

Warm together and bring to a boil
Remove
Add 4t vanilla

Mom's Cranberry Dessert with Butter Sauce

Mom's Cranberry Dessert with Butter Sauce (Christmas Tradition in our home)

Mix together:

2 C flour

1/2 t salt

2 t baking soda

1 c sugar

Mix together 1 cup milk and 3 T melted butter or crisco

Combine

Add 2 Cups whole cranberrys

Bake 350 for 350 for 30 minutes ( 9X9 pan)

Butter Sauce:

1/2 c butter

1 c suger

3/4 c whipping cream

bring to a boil and stir until it all blends together ( doesn't take long)

Serve Dessert with butter sauce on top.

Flourless Peanut Butter Cookies

( Gluten free, & corn syrup free)

From Whitney Souza

1 C peanut butter ( Use Natural Peanut Butter that is kept in the refrigerated section because you will have MORE flavor

And NO CORN SYRUP!!!)

1 C sugar

1 Egg

1 tsp vanilla

1/2 tsp baking soda ( I added this .but you can leave it out and see how it tastes)

pinch of salt
May add chocolate chips or toffee bits (I use Guittard chocolate chips.. They are Dark chocolate - 60% cocao)

Mix together. 12 cookies fit on a cookie sheet. (I use parchment paper on the sheet)

350 for 10 -12 minutes.

EXCELLENT
I like to freeze them 1st to get a better flavor and texture.

Green Tomatoe Pie

( THIS Tastes like Apple Pie. Don't tell .. Until they have eaten it! Do serve warm.. With vanilla Ice cream ..YUM)

This isa very old recipe. Perfect way to use up green tomatoes. I usually have to ask my farmer's market to order some green tomatoes in for me. If you keep them too long they will begin to turn red..and you want them green.)

Start asking your neighbors for if they have any left on their vine so you don't need to purchase them.

4 C thinly sliced Green tomatoes

11/4 Cup Sugar

3T Tapioca or cornstarch ( for thickening)

1 t Salt

1T white vinegar

1 t Cinnamon

1/2 t Nutmeg

1T Butter

Place sliced tomatoes into a deep bowl

Mix together sugar, tapioca, salt, vinegar, cinnamon and nutmeg.

Pour mixture over tomatoes and and let stand for 15 minutes.

Put mixture into a 9 inch pie crust ( I would suggest deep dish if you have it because this

does tend to boil up)

Dot mixture with butter and cover with top crust

Bake 50 minutes. ( I always put a piece of foil or cookie sheet on the baking shelf below the pie to catch any drippings and keep

my oven clean)

I mix up my extra left over tomatoes with the sugar mixture and put it in a freezer bag so it is ready to pop into a pie crust for

Guests. (on THANKSGIVING!!!)

Greek Potatoe Salad with Feta Vinaigrette

( refreshing potatoe salad with a crunch)

2 lbs of peeled Red Potatoes - cut in 1 inch pieces ( about 6 cups)

2 T Red Wine Vinegar

1/4 cup extra-virgin olive oil

1 T Dijon mustard

2 T chopped fresh oregano

1/2tsp salt

1/4 tsp black pepper

1/2C Halved pitted Kalmata olives

1 Cucumber- peeled, seeded and diced

1/2C roasted red peppers- chopped

1 small green pepper - diced

1/2 C red onion - diced small

4 oz feta cheese- crumbled ( about 1 c)

1/4C chopped fresh Italian parsley

Steam potatoes til tender, ( 12-14 minutes)

Meanwhile, in a large bowl, whisk together vinegar, olive oil, mustard

oregano, salt and pepper.

While potatoes are still warm - toss with vinaigretteto absorb

( set aside to cool)

Gently Stir in olives, cucumber, red and green peppers, onion, cheese and parsley

Makes 6 servings. ( barely)

Cheddar cheese spread

This is an old recipe that mom served at the cabin

..It is great because it can double as a cheese sandwich for lunch.

2blocks of cheddar cheese grated ( I think the blocks are about 8-12 oz each)

1 jar pimento ( I only found 1 size in a glass jar) Drain juices

Mayonnaise ( I put in about 1/2 cup..and just kept adding and stirring until it seemed

moist)

Put it in acrock andserve with pumpernickel bread

Tip.. Sometimes when it sits in the frig it starts to absorb the Mayo and get a little dry

So you may need to add more Mayo before serving it.

It is much better as it gets to room temperature.

It keeps in the frig for days ( mine never lasts that long)

Jackie's Fruit Dip

Simple fruit dip with a twist..

17 oz jar of Marshmallow cream

8 oz bar of cream cheese.. Softened

Dash of ground ginger

Grated rind of 1 orange

Few drops ofred food coloring to make it pink ( I didn't have..so you had it without)

Mix and refrigerate

Oriental Spread

Every bite is interesting and fun MEN love this.

12 oz cream cheese ( that is 11/2 bar) softened

1/2 cup chopped salted peanuts ( I just used the roasted peanuts)

1/4 C chopped green onions

1 clove garlic - minced

1/4 tsp ground ginger

2/3 cup shredded carrots

1/4 c chopped water chestnuts

1 T chopped fresh cilantro

2 T soy sauce

4 T Kikkoman's Bottled sweet and sour sauce

Choice of crackers

Spread softened cream chees into a 1- inch round serving plate.

Combine all the remaining ingredients (except the Kikkoman's Sweet and sour sauce) in a bowl.

Spoon evenly over the cream cheese.

Drizzle sweet and sour sauce over the plate. (it doesn't really drizzle.. But do your best to cover as much of the plate as possible.

Serve with choice of crackers

Chicken Tortilla Soup
Stacia Christensen

2 tablespoons vegetable oil

1 medium chopped onion

2 cups cooked chicken, diced (I even used the canned kind...-sc)

1/2 of 16 oz.package frozen corn

(1) 15 oz can of black beans, drained

(1) 15 oz can diced tomatoes, with juice

(1) 4 oz can chopped green chilies, drained (optional)

(1) 1-1/4 oz. package taco seasoning mix

(1) 32 oz carton chicken broth

1 tablespoon fresh lime juice (still good without)

1 package tortilla strips (available in Byerly's produce dept) or crunch up dorito chips

In large soup pot, heat oil over medium-high heat. Add onion and saute until soft. Add chicken, corn ,beans, tomatoes, chilies, and taco seasoning; stir to combine. Add chicken broth, stir. Bring to a boil. Reduce heat and simmer, 10-15 minutes. Stir in lime juice.

To serve, top with tortilla strips, shredded cheddar, sour cream....

5 MINUTE CHOCOLATE MUG CAKE
Stacia Christensen
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoonschocolate chips(optional)
A small splash of vanilla extract
1 largecoffee mug(MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well...
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerouscake recipein the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Grandma Doris's Pancakes

Grandma Doris's Pancakes
( these are a very delicate pancake.. yum)
1 Qt Buttermilk

11/2 tsp Baking Soda

Cup cream or Half and half or some butter

5 Eggs

3C Flour

Cup Sugar

1 tsp vanilla

1tsp salt

2 bowls - Whites inone and yolks in other
Beat Egg whites til thick
Beat yolksand add Baking Soda, Cream, Sugar Salt and Vanilla
Slowly combine flour and buttermilk into a completely seperate 3rd bowl until well mixed......
Add the Egg Yolk Mixture
Fold Fluffy egg whites into the mixture
Seems rather thick but will thin down as the egg whites deflate

Speedono Romano Sandwiches

1/2 cup butter softened

1 T onion - finely chopped

1/4 C mustard

1T poppy seeds

Swiss cheese slices

Boiled ham slices ( already sliced in package)

White hamburger buns

Mix butter, onion, mustard and poppy seeds.

Spread mixture on buns

Layer Hand and then Swiss cheese slice

Wrap in foil

Bake 400 for 20 minutes

Let them sit for a few minutes before you open the foil.. the cheese will set......BUT .. the cheese also will stick to the foil. I have often wondered if you could just spay the foil before putting the sandwich into it. ...but am afraid it will change the taste..and maybe even the consistency of the bun.

Serve with a fruit or green salad. GREAT!!!

( watch out for those poppy seeds in your teeth!)

Authentic Quiche Lorraine

(My brother and sister in law spent 6 months living in France. A French woman

Taught them this recipe. SOOOO authentic. Not too eggy)

6 Servings....

1 premade Pie shell

Layer the following into the shell:

1/4 lb copped raw bacon

1/4 lb chopped thick ham ( not the sandwich slices)

1 4-5 oz layer of grated Swiss cheese

Pour on top:

3 egg yolks- beaten

3T flour - beaten into the eggs

1 C Whole milk - beat into yolk mixture

Bake 400 for 40 - 45 minutes

Mandarin Orange Almond Salad

SERVES 4-5

Combine in a bowl

1/2 head lettuce

1 c celery

1 T parsley

2 green onions and tops

Reserve and bring seperately

1 small can Mandarin Oranges ( WELL drained)

Make and bring seperately

1/4 cup OR MORE or Slivered carmelized almonds

( to carmelize almonds:)

Simply add 2 T sugar to skillet and the nuts. Heat til sugar melts, turn until the brown

Collects on the nuts. Cool on WAX Paper. When cool break apart and store in a

Glass jar ( better than a Tupperware which can make them soggy)

I like more so often I make a double batch of this..

Dressing: You may make this ahead..and stir or shake well before tossing with lettuce etc.

1/2 tsp salt

2T sugar

2T white vinegar

1/4 cup salad oil

Dash or 2 of tobaco sauce

Shake or 2 of pepper

Peasant Vegetable Soup

Serve with a sprinkling of shredded parmesan cheese on top.

Perfect to add a hearty crusty bread and salad.
Great winter meal.

8-10 servings.

11/2 cup dried White Beans ( great Northern is a very good brand)

4 T Bacon fat or lightly salted butter

1 C finely chopped Yellow Onions

2 Leeks, ( white part only.. Cleaned and thinly sliced)

2 Celery ribs, cleaned and coarsely chopped

3 Carrots, peeled and chopped

1 tsp dried thyme

1 bay leaf ( be sure to remove it before serving It is a choking hazard)

8 C Chicken or Beef Stock ( or combination of the 2)

3 Parsnips, peeled and chopped

1 ham hock - I do look for a meaty one.

1/2 small cabbage , shredded ( about 2 cups)

4 garlic cloves, peeled and chopped

1.2 c chopped Italian Parsley

Salt and freshly ground pepper to taste

1. Sort thru beans an discard any pebbles you may find Soak beans OVERNIGHT in water that covers them by 3 inches. ( Drain before using)

2. Melt bacon fat or butter in large heavy Soup Pot. Add onions, leeks, celery and carrots and cook, covered, over low heat until vegetables are tender and lightly colored. ( about 25 minutes, stirring occasionally.)

3. Stir in thyme, bay leaf and grinding of black pepper. Pour in the stock. Add parsnips, ham hock and soaked beans..an bring the soup to a boil. Reduce heat and simmer partially covered until beans are tender. ( about 40 minutes)

Remove ham hock and allow it to cool slightly and then cut the meat off the bone in chunks and return it to the pot.

4. Add cabbage , garlic and parsley and simmer for another 5-10 minutes. Taste to correct seasonings. ( remove bay leaf)

5. I think it is even better to make it one day..and serve it the next.

Charlie's Peppered Rib Eye Roast

This recipe is from Charlie's Restaurant that was formerly in

Downtown Mpls. Mom loved to make this for Christmas or New Years Eve.

You can slice and serve it as a piece of Rib Eye.. Or slice and serve it on

a bun as a sandwich with or without Au Jus It is excellent!

5-6 lb. Boneless Rib eye Roast. (You may want to talkwith the butcher
and find a similar cut that is a little less expensive. BUT.. The Rib Eye is the best.)

Mix together:

1/2 c coarsley cracked pepper

1/2 tsp ground cardamom seed (Buy a jar of the cardamom in the shells
from the spice section. Peel the shell and reserve the tiny seeds...
Until you have 1/2 tsp. Crush the

Seeds until they are pretty fine.).. Now don't be mad at me .. It takes a few minutes!

( this is when I wish I had a mortar and pestle)

Press the Pepper /cardamom mixtureinto the roast all the way around.

Place roast in at least a 9X13 inch pan

Marinade:

Combine all of the following......until smooth

1T tomatoe paste,

11/2 tstp garlic powder,

1tsp paprika,

1 cup soy sauce ( I use light soy sauce)

3/4 cup vinegar

Pour marinade over the roast VERY VERY CAREFULLY so you don't wash away
the pepper mixture.Let it sit overnight in the refrigerator covered with foil.

(baste occasionally)

Remove from fridge and let roast sit at room temperature for at least 1 hour prior to baking.

Lift the roast out of the pan and lay it in the center of long sheets of criss crossed foil .
Pull the foil ends up and crimp them nice and tight to make a seal around the roast.

Place into ashallow roasting pan, jelly roll pan or 9X13 pan.

300 for 2 hours for medium rare.

Reserve Marinade:

After 2 hours open foil andladle out the drippings. You maywant to turn the oven up to 350
and brown the meat uncovered for 10 minutes.

( not sure if I have ever browned the meat after cooking it)

You can serve the meat drippings with it..

or make aAu Jus sauce.

Au Jus

1 cup of meatdrippings,

1 cup of water,

1/2 cup of left over marinade. Heat til simmering in a sauce pan.

( You may thicken with 11/2 T cornstarch )

NOTE.. After you remove the meat from the oven cover in foil and let it rest for at least
15 minutes so that all the juices go back and tenderize the meat.

ENJOY!. Everyone will think you are a gourmet cook!! (AND YOU ARE!)

Mom's Cranberry Dessert with Butter Sauce (yum) fabulous!!!

Mix together:

2 C flour

1/2 t salt

2 t baking soda

1 c sugar

Mix together 1 cup milk and 3 T melted butter or crisco

Combine

Add 2 Cups whole cranberrys

Bake 350 for 350 for 30 minutes ( 9X9 pan)

Butter Sauce:

1/2 c butter

1 c suger

3/4 c whipping cream

bring to a boil and stir until it all blends together ( doesn't take long)

Serve Dessert with butter sauce on top

Pumpkin Soup with Chili Cran-Apple Relish

Recipe courtesy Rachael Ray

I serve this as an appetizer.. about 1/2 cup per person

8 first course, 4 entree servings

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg

Relish:

1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon

Directions

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

Gloria's (mom) Magnolia Manor Dessert

This is so darling when you serve it with a lighted sugar cube on top)( dip cube in lemon extract place in center of each piece)

Cake:

1 c flour

2/3 c sugar

1/4 tsp cinnamon

1/8 tsp ginger

Dash ground cloves

Combine the above

Cut in 3 T room temperature butter til mixture resembles coarse meal.

Add 1/2 c chopped pecans and combine all

*Press 2/3 batter into 8X8" Pan

Combine:

1/2 cup boiling water

1t baking soda

1/4 c molasses

Mix and pour over batter in pan.

Sprinkle remainder of crumbs on Top

Bake 350 30-35 minutes

Whipped Cheese topping

Combine til smooth:

3 oz cream cheese

1 T cream

1/2 t vanilla

3T powdered sugar

Orange sauce:

Combine in sauce pan:

1/2 c sugar

1T flour

1T cornstarch

1/3 t salt

Add 3/4 c boiling water and 2 T butter

Cook til clear and thick

Remove from heat and add grated rind & juice

From 1 orange AND from 1 lemon.

Serving instruction:

Cut cake into squares

Dollop of Cream Topping

Dollop of Orange Sauce

Lighted sugar cube!

Be generous with the toppings.. They are what

Make it a GLORIOUS TREAT!!

Deer ParK BBQ Chicken

( This recipe is over 100 years old..and you are going to love it ..and

Use it as a family favorite. Because of the unusual baking method..It melts in your mouth) It is a buttery type BBQ

1 large cut up fryer.. Or 2 lbs. Breasts or thighs

2 T vinegar

3T ketchup

1T lemon juice

2 T worcesershire

4 T Water

2 T butter

3 T brown sugar

1tsp salt

1 tsp paprika

1 tsp dry mustard - or prepared mustard

2 tsp chili powder

Salt and pepper

Combine allthe ingredients ( except the chicken) in a saucepan and heat together

Line a Dutch Oven Pot with fseverl long pieces of aluminum foil so that the foil layers over each other somewhat and is draping over the edges.

Salt and pepper each piece of chicken. Dip pieces into sauce and place in foil lined pan. Pour remaining sauce over the chicken.

Pull the foil up over the chicken and make a tight seal by crimping the edges of foil together.Put the lid on the pot creating another seal.

Preheat over to 500 degrees. Cook covered chicken for 15 minutes. Then REDUCE heat to 350 degrees..and cook for 1 hour and 15 minutes.

Because of the tight seal no knives will be needed with this chicken. I serve over rice..or with mashed potatoes.

Rhubarb Torte open

Rice Custard Pudding with Cherry Sauce open

Creme Brulee French Toast Open

Swedish Christmas Cookies
MARSHA'S Minneapolis Star and Trib Award Winning Christmas COOKIE RECIPE!
Cookie dough
1 cup butter
1/2 cup & 2t sugar
2 -21/2 c flour

Raspberry filling
1/3 cup smuckers raspberry preserves

Almond Glaze
1 c powdered sugar
1t pure almond extract
2-3 t water and mix until glaze consistency

1. Mix dough. Divide into 6 rolled portions.
2. Regfrigerate dough 1 hour minimum
3. Roll out dough into 3/10"rectangles... you do want it a bit thin
4. Make a slight dent down the middle of the 10" rectangle
5. Fill the dent with Raspberry filling
6. bake 350 for 10 - 12 min. slighty golden
7. Take out and cool On cookie sheet
8. When almost cool slice them into 3/4 in diagonals
9. Drizzle with Almond Glaze

The perfect chocolate chip cookie!!. Has coffee granules in it!

Jackie's Coffee Break Cookies

11/2 c flour2 eggs(room temp)

1tsp baking Soda 1 tsp vanilla

1stp salt 1 c chopped toasted walnuts

1c butter ( room temp) 2 c rolled oats ( any kind)

3/4 c brown sugar 1pkg chocolate chips (semi sweet)

3/4 c whote sugar(2 Tbls. instant coffee granules

Secret Ingredient)

Hand combine 3 dry ingredients ( flour, soda salt)

Mix together butter, brown sugar, white sugar,eggs, vanilla......CREAM them together

Add dry ingredients to the creamed ingredients inmixer

add coffee granules

add Rolled oats

Stir in:

Walnuts and Chocolate chips

Always best if you can to let your dough stabilize in the frig for 1 hour before bakingany kind of cookie

Drop unto parchment papered cookie sheet

350 12-15 minutes

( leave on tinfor 2 minutes.. remove to cooling rack) Cool completely .. or even freeze before putting into a tin. This way they won't turn soft
I never put them in tupperware ( They soften and don't stay crispy)

Baked Brie Recipe.. Different and INCREDIBLE!!

Deb Allison

My baked brie recipe is as follows for those of you who asked:

( How fun to serve for a class/ for a brunch/ for am appetizer)

1 whole baked brie round (you select the size depending on how many you are serving)
1 can Pillsbury Crescent Dough
to cup chopped walnuts
1 stick butter
to 1 cup brown sugar
(1-2 boxes Water Crackers)

Wrap brie with crescent dough all around place in a baking pan. (One piece on the bottom and one on the top with sides folded up. Make sure to brie is not exposed.) Pinch seams together so there are no holes.

Bake 375 for 30-40 minutes?until nice and brown

Sauce:

Melt butter in saucepan|
Add brown sugar
Add walnuts?simmer

When brie is done, pour the sauce over the brie?serve with Water Crackers! Delish

Chai Tea Concentrate

Chai Tea Concentrate
( This makes so much so you can put it into darling glass jars and give as gifts with the recipe)

1 cup Nonfat Dry Milk Powder
1 cup Non Dairy Creamer Powder
1 Cup French Vanilla Coffeemate Powder
21/2 cup White Sugar
11/2 cup unsweetened Instant Tea
2 tsp ground Ginger
2 tsp cinnamon
1 tsp cloves
1 tsp cardamon
1 tsp nutmeg
1 tsp allspice.

Mix all together. Store in tightly covered container. Great for a Hostess gift

To Serve. Stir 1-2 T of mixture into Hot Water

Steven's Mango Salsa
(Chef at the California Restraunt)

Steven's Mango Salsa
Steve was the chef of the the California Cafe at the Mall of America. This is his
personal recipe.

(I serve it with Spicey Blue Tortilla chips..)

1 Red Pepper( diced)
1 green pepper ( or yellow pepper) (diced)
1 bunch of cilantro (diced)
2 jalapeno peppers ( seeded and diced VERY small)
1 mango .. diced
combine all of the above

in a seperate bowl wisk together
1/2 cup olive oil
1/4 cup sugar
juice of 2 fresh limes

combine ALL of the above

(I always add red or green onion, and 1-2 fresh diced tomatoes)

Doris Fitzgerald's Spiced Cider
( Perfect for your Open House and Holiday Entertaining!)
It makes your whole house smell fabulous!!

1 gallon of apple cider
1/2 of large frozen orange juice concentrate can
1/2 of large frozen lemonade concentrate can
2 cinnamon sticks
1orange sliced into rings.
Put in LARGE kettle on stove and let it slowly simmer
( warning.. it rises fast and all of a sudden will be all over. ( watch)
*I freeze the left overs and put into small glass or tupper ware jars to serve single or double servings.
.. Great to pull out for a facial or class

Popcorn Cake

Fabulous!!!!! Adults LOVE it ..and of course.. so do children..( Barb Braaten)

6 qts popped corn

Melt marshmallows, butter and oil and stir til smooth
16 oz. marshmallows
1 stick butter
1/2 c. oil
now add: Almond Extract

Stir in popped corn.

Add 1 bag of. M&Ms
(don't add M&Mswith the popcornas the goo will be too hot and the color will run. I stir in the popcorn, then add the M&Ms.) You may also add nuts or gumdrops etc.

Honey Peppered Ham
( cherry sauce may be served on the side)

8-10 lb ham

yellowmustard ( not dried mustard)

1/2 c Dark Molasses

1/3 c Honey

1/3 C coarsely ground black pepper

Score a diamon pattern onto the surface of the ham. Brush the ham lightly with mustard.

Combine molasses and honey and spread over ham.. Saving a bit to add as the ham bakes.

Sprinkle pepper all over ham.

Bake according to package direction. ( about 340 degrees for 2 hours.)

Every 20 minutes pour some of the reserved honey-molasses mixture over ham. It will carmelize as it bakes.

Cherry Sauce.

1 c white sugar

2T light molasses

1 c water mixed with 2 T cornstarch. .-- stir

1 C cherry Pie filling

3 T sherry

3T Orange juice Concentrate

1 orange ( zest from half the orange)

Dash of Cinnamon

Dash of Dry mustard

Combine Sugar, molasses and water/cornstarch mixture in a small saucepan and bring to a simmer. Turn off heat.

Add remainder .

Serve Cherry Sauce in a pretty clear Glass Bowl with a ladle.

Enjoy

Dianna Fuller's Popcorn snack recipe

Popcorn

Pop 2 microwave bags of buttered popcorn

Pull all seeds out

Melt 1 PKG of white chocolate chips

Pour over and mix well

Lay on cookie sheet to harden.

*********************************************************************************************************************

TRI-COLORE ORZ
RECIPE COURTESY GIADA DE LAURENTIIS
Ingredients
?1 pound orzo pasta
?3 tablespoons extra-virgin olive oil,
? plus 1/4 cup Olive oil
?2 cups fresh arugula (about 3 ounces)
?3/4 cup crumbled ricotta salata cheese (or feta cheese)
?1/2 cup dried cherries (I use at least 1 cup ..or MORE)
?12 fresh basil leaves, torn
?1/4 cup toasted pine nuts ( I use c slivered almonds ? toasted)
?3 tablespoons lemon juice
?1 1/2 teaspoon salt
?1 teaspoon freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
( It stays for 2-3 days great in your frig. Check to see if it gets dry and you may need to add a touch more oil)

Rated: 5 stars out of 5174 Reviews

Jackie's Perfect Apple Crisp
( Jackie is Marsha's sister)

6-8 Cups Apples ( peeled and sliced)
1 T lemon Juice
1/3 cupbrown sugar ( Just so you know my sister always goes light on suger.. I probably add a bit more)
Combine these 3 ingredients and put into an 8 or 9 inch pan.

1/2 cup butter - MELTED ( that is akey to this recipe)
1 cup flour
1c quick cook oatmeal
3/4 tsp cinnamon
1/4 tsp ginger
Combine these 5 ingredients and sprinkle on the aples

bake 375 for 45 minutes until tender and bubbling
Serves 6-8

I