Pizza-in-a-Roll

As you like it -- add or change whatever pizza ingredients that you enjoy.

1 loaf frozen bread dough
1/2 cup pizza or spaghetti sauce
4 oz. pepperoni or 1/4 lb. ground beef, browned
1 onion, diced (optional)
1 green pepper, diced (optional)
Sliced olives (optional)
Sliced mushrooms (optional)
1 cup shredded cheese

Thaw bread for 2 hours. Roll out to 12x9-inch rectangle. Spread with sauce. Top with remaining ingredients. Roll up jellyroll fashion from long side. Seal edges, place on greased baking sheet, seam down. Let rise 1 hour. Make 3 slashes across the top. Bake at 375 degrees F. for 30 minutes. Slice to serve.

Porcupine Meatballs

1 1/2 pounds ground beef
1/2 cup uncooked rice
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dry minced onion
1 tablespoon Worcestershire sauce
1 can tomato soup mixed with 1 can water

Mix first six ingredients and mold into meatballs. Drop into soup. Cover and simmer for about an hour, or until rice is tender.

Mexican Casserole

1 lb. ground beef
1 onion, diced
1 teaspoon salt
1 can chili
1 can tomato soup
Corn chips
Grated cheese

Brown ground beef and onion. Drain fat. Add salt, chili and tomato soup. Line casserole dish with corn chips. Put ground beef mixture on top. Top with grated cheese and corn chips. Bake at 400 degrees F. until hot and cheese is melted.

Beef Stroganoff

I used leftover steak cut in thin slices in place of ground beef.

1 lb. ground beef
1 onion, chopped
1 teaspoon granulated beef bouillon
1 teaspoon onion powder
1/8 teaspoon garlic powder
1 can cream of mushroom soup
1/3 soup can water
3/4 to 1 cup sour cream

Brown ground beef with onion. Add beef bouillon, onion powder, garlic powder, canned soup and water. Heat together. Add sour cream. Heat. Serve over rice or pasta. Serves 6.

Skor Cake

1 German chocolate cake mix
1 (21 oz.) jar Mrs. Richardson's Caramel fudge sauce
1 can sweetened condensed milk
1 (12 oz.) container Cool Whip
6 Skor candy bars, crushed

Make cake as directed. With handle of wooden spoon, poke holes in done cake. Pour condensed milk in holes and over cake. Microwave fudge sauce so it will pour easily. Pour over cake. Refrigerate until cool. Just before serving, spread Cool Whip on top. Sprinkle crushed candy bars on top.

Variation: You can make a yellow or white cake and top with caramel or butterscotch topping.

Strawberry Delight Sheet Cake

1 white cake mix
2 cups powdered sugar
1 package Danish dessert
8 oz. cream cheese, softened
8 oz. Cool Whip
2 packages frozen strawberries

Make white cake as directed on package. Pour into greased and floured sheet cake pan. Bake as directed. Whip together the cream cheese and powdered sugar, then whip in the Cool Whip. Make it smooth enough to spread. Spread evenly over cooled cake clear to the edges. Make the Danish dessert for the pie filling. Add the 2 packages frozen strawberries. Mix until melted. Pour over cream cheese mixture. Chill before serving.

Easy and Moist Pineapple Cake

1 yellow cake mix
1 pkg. Vanilla pudding (either size)
1 (20 oz.) can crushed pineapple
1 (8 oz.) package cream cheese
Whipped cream for topping

Bake cake according to package directions. Mix pudding, pineapple and cream cheese together. Spread on top of cooled cake. Top with whipped cream. Refrigerate one hour before serving.

Eclair Sheet Cake

1/2 cup butter, softened
1 cup flour
1 Tbsp. sugar
1 cup water
1/2 tsp. salt
4 eggs

Melt butter and water in saucepan and bring to boil. Remove from heat. Add flour, salt, sugar. Stir until a soft ball forms. cool 5 min. Add eggs one at a time and mix well with a fork. Spray large cookie sheet with cooking spray. Spread mixture on sheet. Bake at 400 degrees for 30 min. (I baked mine for 20 min.) The crust will have high and low spots, do not pop the air bubbles. Cool completely.

8 oz. cream cheese, softened
3 cups milk
2 small packages French vanilla pudding
12 oz. cool-whip
chocolate syrup or hot fudge

Mix a small amount of milk with the softened cream cheese. Add powdered pudding mixes and the rest of the milk. Mix well. Lightly add in the cool whip and mix. Spread over the crust. Just before serving, drizzle the chocolate syrup or hot fudge on top. Refrigerate until serving.

Variation: Instead of mixing the cool whip into the pudding mixture, spread it on top after spreading on the pudding mixture.

Variation: Use 8 x13 pan and bake at 400 degrees for 40 minutes.

Miniature Cheesecakes

36 vanilla wafers
2 (8 oz.) packages cream cheese
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 tablespoon lemon juice
Fruit topping (canned fruit pie filling of choice)

Beat cream cheese, sugar, eggs, lemon juice,and vanilla until light and fluffy. Line small muffin pans with paper baking cups and place vanilla wafer in each. Fill 2/3 full with cheese mixture. Bake at 350 degrees F. for 15 minutes or until set. Top each with pie filling. Chill. Makes 3 dozen.

Heather's Oatmeal Cake

1 cup quick oats
1 1/4 cup boiling water
1/2 cup butter
2 eggs, beaten
1 cup brown sugar
1 cup white sugar
1 1/3 cup flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon vanilla

TOPPING
6 tablespoons melted butter
2/3 cup brown sugar
1 cup coconut
1 cup nuts
1/4 cup evaporated milk
1 teaspoon vanilla

Pour boiling water over quick oats. Add butter. Let stand until melted. Add eggs, brown sugar, and white sugar; stir. Mix together flour, soda, cinnamon, nutmeg, and salt. Add to oat mixture. Add vanilla. Bake in 9x13-inch pan at 350 degrees F. for 35 minutes.

While cake is baking, mix topping ingredients together. Spread topping on cake while cake is still hot and cook under broiler for about 3 minutes or light brown and bubbly.

Grandma's Cake

Growing up, this was the cake my mom would make for Strawberry Shortcake (without the Coconut Frosting).

4 eggs
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons shortening

Beat eggs until thick. Gradually add sugar. Beating constantly add vanilla. Sift together dry ingredients; add to first mixture and mix well.

Heat milk and shortening to boiling point. Add all at once to mixture (turn bowl several times) mix well. Don't add any more flour even though batter may be thin.

Bake in 9x13-inch baking pan at 350 degrees F. for about 30 minutes or until done. Test with toothpick. While hot, spread with the following mixture.

COCONUT FROSTING
6 tablespoons butter, melted
6 tablespoons brown sugar
4 tablespoons evaporated milk or cream
1 cup coconut
chopped nuts (if desired)

Combine ingredients. Spread over hot cake. Broil until lightly brown.

White Texas Sheet Cake

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda

FROSTING
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts (optional)

In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1-inch baking pan. Bake at 375 degrees F. for 20 to 22 minutes or until cake is golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes.

Meanwhile, for frosting, combine butter and milk in a saucepan. Bring to a boil. Remove form the heat; add sugar and extract and mix well. Stir in walnuts; spread over warm cake. Yield: 16-20 servings.

Chocolate Sheet Cake

You may substitute buttermilk with 1/2 tablespoon vinegar plus 1/2 cup milk. Let sit for 5 minutes.

2 cups sugar
2 cups flour, stirred and measured
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup (2 sticks) butter or margarine
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla

In a large mixing bowl stir together sugar, flour, soda and cinnamon. In medium saucepan combine butter, cocoa and water; bring to boil over medium heat, cooking until butter is melted. Add to sugar-flour mixture; blend. Whip together buttermilk and eggs; blend into batter thoroughly. Stir in vanilla. Pour into greased and floured 15.5x10.5-inch jellyroll pan and bake at 375 degrees F. for 15 to 20 minutes or until done.

CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
1/4 cup cocoa
1/3 cup milk
3 1/2 cups (1 lb.) powdered sugar
1 teaspoon vanilla

In medium saucepan combine butter, cocoa and milk. Bring to boil; simmer about 3 minutes. Remove from heat. Stir in remaining ingredients, blending until smooth. Spread immediately over hot cake.

Cottage Pudding

1/4 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk

Cream together shortening and sugar. Add egg and vanilla. Sift together dry ingredients. Add dry ingredients alternately with milk. Beat well. Bake in a greased and floured 8x8x2-inch pan at 350 degrees F. for 35 minutes or until done. Serve warm with lemon sauce.

LEMON SAUCE
1/2 cup sugar
2 teaspoons cornstarch
dash of salt
1 cup water
2 beaten egg yolks
2 tablespoons butter or margarine
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel (optional)

Mix together in a saucepan: sugar, cornstarch and salt. Gradually stir in water. Cook over low heat stirring constantly until thick and clear. Stir small amount of hot mixture into egg yolks. Return to hot mixture and continue stirring and cooking for 1 minute. Add butter, lemon juice and lemon peel. Blend thoroughly and serve warm.

Bonnie's Cherry Chocolate Cake

This cake is very rich!

1 pkg. chocolate cake mix
1 (21 oz.) can cherry pie filling
2 eggs
1 teaspoon almond extract

Combine cake mix, pie filling, eggs, and extract in a large bowl. Mix with spoon. Pour batter into 9x13-inch pan. Bake for 30 minutes at 350 degrees F.

FROSTING:
1 cup sugar
1/3 cup milk
5 tablespoons butter
1 (6 oz.) pkg. chocolate chips
1 teaspoon vanilla or almond flavoring

Combine sugar, milk, and butter in a 2-qt sauce pan and place on medium heat. (Or use microwave and use a glass bowl.) Bring to a boil, stirring. Boil 1 minute. Add chocolate chips and flavoring. Beat until glossy. Frost cake while warm but not hot.

Budget Macaroni and Cheese

1 (7 oz.) pkg. elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1 cup milk
1 cup (4 oz.) shredded cheddar cheese

Cook the macaroni according to package directions. Drain; set aside and keep warm. In a saucepan over medium-low heat, melt butter. Add flour, salt and pepper; stir to make a smooth paste.

Gradually add milk, stirring constantly. Heat and stir until thickened. Remove from the heat; stir in cheese until melted. Pour over macaroni and mix well. Yield: 4 servings.

Coconut Fudge Cake

Growing up, this cake was often chosen by me and my siblings for our "birthday" cake. I think the filling is my favorite part!

2 cups sugar
2 eggs
3/4 cup cocoa
2 teaspoons baking powder
1 cup hot water
1 cup *buttermilk
1 teaspoon vanilla
1 cup cooking oil
3 cups flour
1 teaspoon salt
2 teaspoons baking soda
1/2 cup chopped nuts

In large bowl combine sugar, oil, and eggs. Beat one minute at high speed. Sift dry ingredients and add alternately with combined hot water and sour milk or buttermilk. Stir in chopped nuts. Generously grease and lightly flour 10-inch tube pan or Bundt pan. Pour 1/2 batter into prepared pan. Carefully spoon prepared filling over batter. Top with remaining batter. Bake at 350 degrees F for 70 to 75 minutes. (Check at 50 to 55 minutes) or until top springs back when lightly touched in center. Cool. To serve, top with chocolate icing, if desired.

*In place of buttermilk, you may use 1 tablespoon lemon juice or vinegar added to milk to equal one cup, stir. Let sit 5 minutes.

FILLING:
1/4 cup sugar
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla
1 egg
1/2 cup flaked coconut
1 cup semi-sweet or milk chocolate pieces

Beat cream cheese until fluffy. Add sugar, vanilla, and egg and continue to beat until well blended. Stir in coconut and chocolate pieces. Use as directed above.

Cranberry Cream Cheese Pull-a-Parts

These are sooo good!

1 pkg. Craisins
24 Rhodes Rolls - thawed, but still cold
1/4 cup melted butter
1 cup sugar, divided
2/3 cup or 6 oz. cream cheese, softened
3 tablespoons fresh orange juice
1 tablespoon each grated orange and lemon rind
1 cup powdered sugar
5 teaspoons fresh lemon juice

Press about 1 teaspoon Craisins into each thawed roll. Place into a 9x13-inch greased pan. Combine butter, 1/2 cup sugar, cream cheese, and orange juice. Blend well and pour over rolls. Cover with plastic wrap. Let rise until double in size. Combine 1/2 cup sugar, rinds, and remaining Craisins. Sprinkle over risen rolls. Bake at 350 degrees F. for 25 minutes or until rolls in the center are done. Combine powdered sugar and lemon juice. Drizzle over the top of warm rolls.

Favorite French Bread

2 1/4 cups warm water (115 degrees)
2 tablespoons sugar
2 tablespoons active dry yeast
1 tablespoon salt
2 tablespoons soft shortening or oil
6 cups flour, stirred and measured

In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. add salt, shortening and 3 cups flour; beat well. Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest 10 minutes; stir down again. repeat this process until dough has been stirred down five times. Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle 9x12-inches. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that's been sprinkled with cornmeal, allowing room for both loaves. repeat with second part of dough. Cover lightly; allow to rise for 30 minutes. With very sharp knife, cut three gashes at an angle in top of each loaf; brush entire surface with egg wash (1 egg beaten slightly with 1 tablespoon water). if desired, sprinkle with sesame or poppy seeds. Bake for 30 minutes or until brown. Cool on racks.

NOTE: For crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.

Chicken Alfredo Spaghetti Pizza

1 (7 oz.) package spaghetti, uncooked
1/2 cup milk
1 egg, beaten
Vegetable cooking spray
1 cup cooked chicken chunks
1 medium onion, chopped
1 medium green pepper, chopped
1 medium tomato, chopped
1 (1.25 oz.) package Alfredo sauce mix
2 tablespoons butter or margarine
3/4 cup milk
1/4 cup Parmesan cheese
2 cups sliced fresh mushrooms
2 cups shredded mozzarella cheese

Prepare spaghetti as package directs. In medium bowl, blend milk and egg; add spaghetti and toss to coat. Spray 15x10-inch jellyroll pan with vegetable cooking spray. Spread spaghetti mixture evenly in prepared pan.

Make Alfredo sauce according to package directions. Spread over spaghetti mixture. Top with cooked chicken chunks, onion, green peppers, tomatoes, Parmesan cheese, mushrooms and cheese.

Bake in 350 degrees F. oven for 20 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.

Spaghetti Pizza

1 (7 oz.) package spaghetti, uncooked
1/2 cup skim milk
1 egg, beaten
Vegetable cooking spray
1/2 pound lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1 (15 oz.) can tomato sauce
1 teaspoon Italian seasoning
1 teaspoon any salt-free herb seasoning
1/4 teaspoon pepper
2 cups sliced fresh mushrooms
2 cups shredded part-skim mozzarella cheese

Prepare spaghetti as package directs. In medium bowl, blend milk and egg; add spaghetti and toss to coat. Spray 15x10-inch jellyroll pan with vegetable cooking spray. Spread spaghetti mixture evenly in prepared pan. In large skillet, cook beef, onion, green pepper and garlic until beef is no longer pink; drain. Add tomato sauce and seasonings; simmer 5 minutes. Top with mushrooms and cheese. Bake in 350 degrees F. oven for 20 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.

Sloppy Joes

1 pound ground beef
1 onion, chopped
1 green pepper, chopped
1 rib celery, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon mustard
2 tablespoons ketchup
2 tablespoons brown sugar
2 tablespoons white vinegar
1 (8 oz.) can tomato sauce

Brown ground beef and onion. Add rest of ingredients. Simmer 20 to 30 minutes. Serve on buns.

Shrimp Scampi

1 lb. shelled raw medium shrimp, thawed and rinsed

1 fresh lemon (not the bottled stuff), juiced

Zest from the fresh lemon

1 stick butter (not margarine)

1 Tbsp. fresh chives, minced

1/4 tsp. dillweed

Cook shrimp and lemon zest and lemon juice in nonstick skillet on medium heat, just until shrimp turn opaque and curl up. (Turning shrimp over once.) Using tongs, place shrimp in a bowl and cover to stay warm. Simmer remaining liquid in skillet for 1-2 minutes on low heat until slightly reduced. Turn heat to very low and place the stick of butter in skillet. Using a wooden spoon, move the stick of butter around the pan as it melts, mixing the liquid and melting butter together. Sauce should begin to thicken as butter melts. (It's important to keep sauce from boiling, or the butter will separate and won't thicken.) Stir in dillweed and chives. Add the shrimp back in and serve with rice.

Our family loves this more than any restaurant's Shrimp Scampi

Pioneer Scalloped Potatoes

4 cups peeled and thinly sliced potatoes
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
2 tablespoons onion, finely sliced or grated
2 tablespoons butter or margarine
1/8 teaspoon baking soda*
2 cups milk (about)

In a 2-quart baking dish -- layer potatoes, salt and pepper, flour, onion, and bits of butter. Add baking soda to milk, then pour it over the potatoes. Use enough milk so that it can just be seen between the top slices of potato. Cover and bake at 350 degrees F. for about 20 minutes. Remove cover and continue to bake about another 40 minutes, or until potatoes are fork tender and milk is mostly absorbed. Top will brown slightly. 6 servings

*Soda may be eliminated, but it keeps the cooked mixture from looking curdled.

Pioneer Stew

1 1/4 cups (8 oz.) dried pinto or kidney beans
3 cups cold water
2 bay leaves
1 teaspoon salt
1/2 to 1 lb. ground beef
1/2 cup onion, chopped
1/2 cup green pepper, finely diced
1 can (1 lb.) whole kernel corn, drained
1 can (1 lb.) tomatoes, undrained
1 1/2 teaspoons chili powder
1 teaspoon salt
1 tablespoon flour
1/2 cup (2 oz.) sharp Cheddar cheese, shredded

In large saucepan place washed and drained beans, cold water, bay leaves and 1 teaspoon salt. Bring to boil; cover and simmer 2 minutes. Remove from heat; let stand for 1 hour. Return to heat; simmer 1 1/4 hours. In skillet cook ground beef, chopped onion and green pepper until meat is browned and vegetables are tender; drain off fat. Add meat to mixture, corn, tomatoes, chili powder and salt to taste to beans; simmer 20 minutes. Combine flour with 2 tablespoons water. Stir into stew; cook and stir until bubbly. Stir in cheese. Serves 8.

Health Nut Blueberry Muffins

A healthier alternative to the traditional blueberry muffins, and really good too!

3/4 c. all purpose flour
3/4 c. whole wheat flour
1/2 - 3/4 c. sugar (depending upon how sweet you want them)
1/4 c. oat bran
1/4 c. quick oats
1/4 c. wheat germ
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. blueberries (fresh or dried)
1 banana, mashed OR 1/2 c. applesauce
1/2 c. walnuts (optional)
1 c. buttermilk
1 egg
1 TBSP vegetable oil
1 tsp. vanilla extract

Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan, or line with paper muffin cups.

In large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick oats wheat germ, baking powder, baking soda, and salt. Gently stir in the blueberries and walnuts. In a seperate bowl, mix together the mashed bananam buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.

Bake for 15-18 minutes or until the tops of the muffins spring back when lightly touched.

Carla's Chicken Casserole

4 boneless, skinless chicken breasts
About 1 dozen corn tortillas
1/2 onion, chopped
2 cans cream of chicken soup
1 can diced green chilies
1 cup sour cream
1/4 teaspoon garlic salt or powder
2 cups cheddar cheese, grated

Steam or cook chicken breasts, cut up into bite-size pieces. Mix chopped onion, soup, green chilies, sour cream, and garlic salt or garlic powder together in bowl. Layer in greased 9x13-inch baking pan the chicken, sauce, and tortillas ending with chicken on top. Sprinkle with cheese. Cover and bake 30 minutes at 350 degrees F.

Shredded BBQ Chicken Sandwiches

This meal was brought in by a dear friend (Judith) after the birth of our youngest. She served it with grapes, carrot sticks and celery sticks with ranch dip, potato chips, and Rolo Cookies. It was a big hit with our family! Thanks Judith!

1 (4 lb.) bag frozen boneless, skinless chicken breasts (8 to 9 breasts)
1 (16 oz.) bottle BBQ sauce (we like KC Masterpiece original)
1 cup water
2 dozen hamburger buns or French rolls

In the morning, place chicken breasts in crock pot, frozen. Pour barbecue sauce and water over top and cook all day on medium heat. Before serving, shred chicken with two forks to put it apart and mix in sauce well (add additional sauce to taste.) Spoon onto buns or rolls.

Meltaways

These literally melt in your mouth and go straight to your hips. Enjoy! :)

1/2 lb. (2 sticks) butter (no substitute)
3/4 cup cornstarch
1/3 cup confectioners' sugar
1 cup flour, stirred and measured
Meltaway Frosting (below)

Cream butter; gradually add cornstarch and sugar. Blend in flour. Drop mixture by teaspoonfuls onto ungreased baking sheet. Bake at 350 degrees F. for 10 to 12 minutes until done, but not brown. Cool and frost. Makes 2 dozen.

Meltaway Frosting:
1 (3 oz.) pkg. cream cheese, softened
1 teaspoon vanilla
1 cup confectioners' sugar
Few drops food coloring (yellow, pink or light green)

Cream together all ingredients.

Parmesan Chicken Bake

My friend Judith, a really good cook, gave this recipe to me.

1 cup butter or margarine
1 cup bread crumbs
1/2 cup Parmesan cheese
1 clove garlic, crushed
Salt and pepper to taste
1 whole chicken, disjointed or 6 chicken breasts

Melt butter. Set aside. Combine bread crumbs, cheese, garlic, salt and pepper. Dip chicken into butter then into bread mixture. Put in 9x13-inch baking pan. Bake at 350 degrees F. for 50 to 55 minutes. Yield: 6 servings.

*Judith's Notes: Sometimes I substitute crushed Ritz crackers for the bread crumbs and sour cream instead of butter. I don't always add the garlic either. I usually just use salt and pepper and lemon pepper. I think I only start with about half the butter and melt more if I need to. I can usually do more than 6 chicken breasts, too.

Lemon Chiffon Ice Box Dessert

You may use any flavor of gelatin.

1 can chilled canned milk (freeze 1 hour in can)
3 oz. lemon flavored gelatin
1 cup sugar
juice of two lemons (6 Tbsp. lemon juice) plus water to make 1 pint
1 pkg. (10) graham crackers, crushed

Boil water, sugar and lemon juice, pour over gelatin. Stir until dissolved.
Place in fridge until almost set. Remove and beat until frothy.
Beat chilled canned milk until whipped cream consistency. Add whipped gelatin. Line pan with graham cracker crumbs.
Refrigerate 12 hours. serves 12-15.

Scones

Just had these for breakfast and they were SO good and easy to make.

1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins (we used craisins)
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk

Preheat oven to 400 degrees F.

Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!

With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.

Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

Yield: 8-12 scones (depending on size)

Caramel Corn

Combine in pan:

1 stick butter or margarine

1 cup brown sugar

1/4 cup white corn syrup

1 teaspoon salt

Bring to boil; boil 5 minutes.

Remove from heat and add:

1 teaspoon vanilla

1 teaspoon baking soda

Pour over 12 cups popped corn.

Spread on cookie sheet. Put in 250 degree F. oven for 25 to 30 minutes, stirring every 10 minutes.

Yummy Fruit Dip

This recipe is so easy and makes fruit taste yummy!

2   8 oz. pkg. cream cheese (softened)

1    Large jar of Kraft Marshmellow Creme

Whip cream cheese until fluffy in a medium size bowl, add Marmellow Creme and whip until mixed.  Refrigerate.  Any type of fruit to dip such as apples, pears, pineapple, bananas, peaches. Enjoy!

Lemon Bars

Since I love the lemon filling so much, I increased the amount from a different recipe. I love them this way!

Crust:
1 1/2 cups all-purpose flour
3/4 cup butter, softened
1/3 cup sugar

Filling:
1 1/3 cups sugar
4 eggs
4 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons lemon juice
1/2 teaspoon plus 1/8 teaspoon baking powder
Powdered sugar

Heat oven to 350 degrees F. Combine all crust ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs (2 to 3 minutes).

Press crust mixture onto bottom of ungreased 9-inch square baking pan. Bake for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine all filling ingredients except powdered sugar in small mixer bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking for 19 to 21 minutes or until filling is set.

Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.

Muddy Buddies

1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 cup peanut butter
1 pkg. (6 oz.) semisweet chocolate chips (1 cup)
1/4 cup margarine or butter
9 cups Chex cereal (any variety)

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in 1-quart microwavable bowl, uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until will coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. 9 cups snack.

Important: Because microwaves cook differently, time is approximate

Zucchini Garden Chowder

I try to make this at least once a summer because it is so delicious!

2 med zucchini, chopped
1 med onion, chopped
2 T minced fresh parsley
1 t dried basil
1/3 c butter or margarine
1/3 c all-purpose flour
1 t salt
1/4 t pepper
3 c water
3 chicken bouillon cubes
1 t lemon juice
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (12 oz) evaporated milk
1 pkg (10 oz) frozen corn, or one can, drained
1/4 c grated Parmesan cheese
2 c shredded cheddar cheese

In a soup kettle over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in the water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn in tender. Just before serving, stir in cheeses until melted.

Yield: 8-10 servings (about 2 1/2 quarts)

1 Hour Rolls

This is the PERFECT roll recipe: it takes just over an hour to make, plus there is NO KNEADING involved! And they are soooo good!

2 T yeast
1/3 c sugar
1 t salt

Add 1 1/2 c warm water and stir until dissolved.

Then add:

1/2 c melted butter (I've also used 1/2 c canola oil to be healthier)
2 eggs
4 1/2 to 5 c flour (white or wheat or a mixture)

Stir together with a wooden spoon. Let rise 1 hour. Form into rolls, let rise 5 minutes more. Bake at 425 for 10 to 15 minutes.

My sister-in-law does the everything up to forming the rolls in her bread machine and they turn out great, too!

Confetti Zucchini

Necessity is the mother of invention. I came up with this recipe while trying to figure out how to keep up with my prolific zucchini plant.

2 small zucchinis, washed and sliced
1 medium onion, chopped
1 medium carrot, peeled and grated
1 tablespoon olive oil
Parmesan cheese

Pour oil in large skillet on medium heat. Saute onions, add zucchini slices, and grated carrot, stirring occasionally. Let fry about 5 minutes or until veggies are slightly crisp. Sprinkle Parmesan cheese on top. Serve.

Salmon Cakes

Use canned salmon from your food storage. Or substitute one (6.5 oz.) can tuna or chicken in place of salmon.

2 slices wheat bread, (crusts removed), torn into small pieces
1 can (7 oz.) salmon, canned
1 egg
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon vegetable oil
Dill Sauce (below)

Mix bread, salmon, egg, Worcestershire sauce, mustard and salt. Shape mixture into 3 firm patties, each about 1/2 inch thick.

Fry patties in oil over medium heat until golden brown on both sides, 4 to 5 minutes. Top with Dill Sauce. 3 servings.

DILL SAUCE:
Mix 1/4 cup mayonnaise or salad dressing and 1/8 teaspoon dried dill weed.

Lion House Buffet Salad

1 small head iceberg lettuce
1 small head romaine lettuce
2 large tomatoes, diced
2 avocados, diced
1/4 cup chopped green onion
4 hard-cooked eggs, peeled and sliced
1/2 pound bacon, cooked crisp and crumbled
6 slices American processed cheese, sliced into thin strips
1/2 cup sliced black olives
1 cup Italian salad dressing

Wash lettuces and tear into bite-sized pieces into a large bowl. Add tomatoes, avocados, green onion, eggs, bacon, cheese, and olives. Keep chilled until ready to serve. Just before serving, add dressing and toss lightly to combine. Makes 8 to 10 servings.

Poppy Seed Spinach Toss

1 pound fresh spinach
1/2 head iceberg lettuce
1 cup grated Swiss cheese
1 cup cottage cheese or ricotta cheese
1/2 pound fresh mushrooms, cleaned and sliced
1/2 Bermuda onion, sliced thin and separated into rings
2 hard-cooked eggs, peeled and chopped
1 recipe Poppy Seed Dressing (see below)

Wash spinach, dry thoroughly, and discard stems. Tear in pieces into a large salad bowl. Tear lettuce in pieces into bowl. Add Swiss cheese, cottage cheese, mushrooms, onion rings, and chopped eggs. When ready to serve, pour Poppy Seed Dressing over salad and toss to coat greens. Serve immediately. Makes 8 servings.

Poppy Seed Dressing:
1/2 cup red wine vinegar
3/4 cup salad oil
2 teaspoons poppy seeds
4 tablespoons sugar
1 tablespoon minced Bermuda onion
1 teaspoon salt
1/2 teaspoon dry mustard

Pour vinegar and oil in blender. Add poppy seeds, sugar, minced Bermuda onion, salt, and dry mustard. Process until well blended. Or place ingredients in a pint jar and shake until oil is emulsified. Refrigerate. Flavor improves if dressing is made several hours in advance. Makes 1 1/2 cups dressing.

Favorite Blueberry Salad

This is one of my husband's favorites.

1 (6 oz.) pkg. raspberry flavored gelatin
2 cups boiling water
Cold water
1 (15 oz.) can blueberries, drained and juice reserved
1 (8-oz.) can crushed pineapple, drained and juice reserved
1 cup chopped pecans
1 cup whipping cream, whipped
1 cup miniature marshmallows (optional)

Dissolve gelatin in boiling water; add enough cold water to reserved blueberry and pineapple juice to measure 2 cups and add to gelatin. Remove 1 cup and set aside; do not chill. Chill remaining gelatin until syrupy; add fruit and pecans. Pour into an 11x7-inch dish; chill until firm. Combine reserved 1 cup gelatin with whipped cream and optional marshmallows; spread over gelatin layer. Chill 3 to 4 hours.

Waldorf Salad

3 medium apples
1/2 cup chopped celery
2 to 3 tablespoons mayonnaise
1/8 teaspoon salt
Salad greens (about 3 leaves lettuce)
1/4 cup chopped nuts

Wash, quarter, and remove core from apples. Pare, if desired, but if red apples are used, skin may be left on to add color. Place apples on cutting board, and dice. Place apples, celery, mayonnaise, and salt in mixing bowl, and mix lightly.

Arrange on salad greens and sprinkle with chopped nuts.

Five Cup Salad

This recipe dates back to my junior high years in a home economics class.

1 can pineapple tidbits, well drained
1 cup flaked coconut
1 can mandarin orange slices, drained
1 cup miniature marshmallows
1 cup sour cream
Maraschino cherries to garnish (optional)

Mix all ingredients. Chill overnight. Garnish with cherries.

Extremely Good Cranberry Jello Salad

1 (6 oz.) pkg. cranberry or cranberry-raspberry flavor gelatin
2 cups boiling water
1 (6 oz.) frozen orange juice concentrate
1 (16 oz.) applesauce

Dissolve gelatin in boiling water. Add frozen concentrate to gelatin mixture; stir until dissolved. Add applesauce; stir. Set up and top with whipped topping or whipped cream. Sprinkle with cinnamon.

Hasty Tasty Orange Salad

2 or 3 large bananas
1 (8 oz.) can (or 1 cup) crushed pineapple, undrained
1 (6 oz.) pkg. orange flavor gelatin
1 cup boiling water
12 ice cubes
1/2 pint (1 cup) heavy cream

Dice bananas into crushed pineapple; allow to stand while preparing gelatin. Dissolve gelatin in boiling water. Add ice cubes; stir until gelatin begins to thicken; remove any remaining ice cubes. Stir pineapple and bananas into gelatin. Whip cream; fold into gelatin mixture. Pour into 6-cup salad mold, cover and chill. Serve on crisp greens.

Dixie Salad

4 apples, unpeeled
1 small can pineapple tidbits
1 pomegranate seeds
1 tablespoon cornstarch
1 cup pecans, chopped
2 tablespoons sugar
1 cup cream, whipped

Drain juice from pineapple. Blend cornstarch and sugar into pineapple juice. Cook, stirring until thickened. Cool. Combine fruits, pour sauce over fruits. Stir well, blend in whipped cream. Serves about 8. (May also add other fruits such as dates, raisins, bananas, mandarin oranges and/or seedless grapes.)

Frog-Eye Salad

Prepare:
1 box Acini-de-Pepe

Mix together, boil until thick:
Juice from 1 (20 oz.) can chunk pineapple
Juice from 1 (20 oz.) can crushed pineapple
2 eggs
2 tablespoons flour
2 tablespoons lemon juice
1 cup sugar
Pour over noodles. Refrigerate 8 hours or overnight.

Stir in:
Pineapple left from juices
3 cans mandarin oranges
1 cup coconut
1 cup mini marshmallows
2 (8 oz.) containers whipped topping

Applesauce Cookies

One of Grandma Josephine's recipes.

Mix together:
1/2 cup shortening
1 egg, well beaten
1 cup sugar

Sift together:
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder

Add dry ingredients alternately with:
1 cup thick unsweetened applesauce

Add:
1/2 cup raisins
1/2 cup nuts, chopped

Drop by spoonfuls on greased cookie sheet. Bake at 350 degrees F. for 20 minutes. Makes 5 dozen.

Butterscotch Cookies

1/2 cup (1 stick) butter or margarine
1 1/2 cups brown sugar, packed
2 eggs
1 teaspoon vanilla
2 1/2 cups flour, stirred and measured
1 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup dairy sour cream (or 1 cup evaporated milk plus 1 tablespoon vinegar)
2/3 cup nuts, chopped

In large mixing bowl cream together butter and brown sugar until light and fluffy. Add eggs and vanilla; beat until blended. Add sifted dry ingredients alternately with sour cream, stirring well after each addition. Stir in nuts. Drop by teaspoonfuls onto buttered cookie sheet. Bake 10 minutes at 350 degrees F. When cool, frost with Browned Butter Frosting.

Browned Butter Frosting:
1/4 cup (1/2 stick) butter (no substitute)
2 cups confectioners' sugar
2 to 3 tablespoons boiling water
1/2 teaspoon vanilla

In small saucepan melt butter; continue cooking over medium heat until butter becomes a nut brown color an stops bubbling. Remove from heat. Blend in confectioners' sugar and enough boiling water to make spreadable. Stir in vanilla. If frosting becomes too stiff, add a few more drops of water.

Chewy Coconut Cookies

1 cup butter or margarine
1 cup brown sugar, packed
1 cup sugar
2 eggs
2 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 (14 oz.) package coconut

Cream first three ingredients together, beat in eggs. Sift dry ingredients together and add gradually to above. Mix well. Add vanilla and coconut and mix. Drop from teaspoon onto ungreased baking sheet. Bake at 375 degrees F. for 9 to 10 minutes.

Chocolate Crinkle Cookies

1/2 cup vegetable oil
9 tablespoons baking cocoa
2 cups sugar
4 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 1/4 cups flour
2 teaspoons baking powder
About 1 cup powdered sugar

Mix oil, cocoa, and sugar. Blend in one egg at a time until well-mixed. Add vanilla. Stir in salt, flour, and baking powder. Chill several hours or overnight. Heat oven to 350 degrees F. Drop teaspoonfuls of dough, that have been rolled into balls, into the powdered sugar. Place about 2-inches apart on greased baking sheet. Bake 10 to 12 minutes.

Rolo Cookies

This recipe is from my friend (and a great cook) Judith.

2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
2 teaspoons vanilla
48 Rolos
2 tablespoons sugar

Combine flour, cocoa and soda and set aside. Beat sugars and butter until well-blended; add eggs and vanilla. Add dry mixture and blend well. Shape cookies into small balls. Press Rolo into center of ball and cover with dough. Roll cookie in sugar. Bake on ungreased cookie sheets at 350 degrees F. for 8 to 10 minutes, until tops of cookies are slightly cracked. Cool on racks.

Brownies

3/4 cup unsweetened cocoa
2/3 cup shortening
2 cups sugar
4 eggs
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts

Heat oven to 350 degrees F. Grease oblong pan 9x13-inch pan. Mix cocoa, shortening, sugar, eggs, and vanilla together. Measure flour, stir flour, baking powder, and salt together; blend in. Mix in nuts. Spread in pan. Bake 30 minutes or until brownies pull away from sides of pan. Don't overbake. Cool slightly and cut in bars. Makes 32 brownies.

Blonde Brownies

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/4 cups white sugar
1 1/4 cups brown sugar
1 teaspoon vanilla
3 eggs
2 cups chocolate chips

Preheat oven to 350 degrees F. Grease a 10x15-inch jellyroll pan.

In a small bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter, white sugar, brown sugar, and vanilla until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in chocolate chips, if desired. Spread the batter evenly into the prepared pan.

Bake for 35 to 45 minutes in preheated oven. Cool in the pan on a wire rack. When completely cooled, cut into squares.

Pineapple Bars

1/2 cup (1 stick) butter, softened
1/2 cup shortening
3/4 cups sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups flour
1 can (1 lb. 4 oz.) crushed pineapple, undrained
2 tablespoons cornstarch
3/4 cup sugar
1 egg yolk
1/2 teaspoon salt
1 teaspoon lemon juice

Heat oven to 325 degrees F. Make crumb mixture by combining butter, shortening, sugar, vanilla, salt and flour. Press 2/3 of mixture into bottom of ungreased 8x12-inch baking pan. Drain a little juice from pineapple to blend with cornstarch. In medium saucepan combine remaining crushed pineapple and juice, sugar, egg yolk, salt, lemon juice and cornstarch mixture. Cook over medium heat, stirring until mixture thickens and is clear. Spread over crumb mixture in pan; sprinkle remaining crumbs over top. Bake for 50 to 60 minutes. Cut into 1x2-inch bars.

Oatmeal Cookies

3/4 cup vegetable shortening (or 2/3 cup vegetable oil)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups oats, uncooked
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon soda

Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake in preheated moderate oven (350 degrees F.) 12 to 15 minutes. (For variety, add chopped nuts, raisins, chocolate chips or coconut.) Makes about 5 dozen cookies.

Coconut Bread

4 eggs
2 cups sugar
1 cup oil
2 teaspoons coconut oil (flavoring)
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup coconut

Beat eggs until fluffy. Add sugar, oil and flavoring, mixing well. Add dry ingredients; mix well. Gradually add buttermilk. Fold coconut into mixture. Pour into 2 loaf pans. Bake at 350 degrees F. for 45 minutes or until done.

Lion House Crepes

3 eggs
1/2 cup milk
1/2 cup water
3 tablespoons butter, melted
3/4 cup flour
1/2 teaspoon salt

Combine all ingredients in blender container; blend about 1 minute. Scrape down sides with rubber spatula, and blend about 30 seconds more. Refrigerate for 1 hour.

To cook, heat omelet, crepe, or regular frying pan on medium-high heat just hot enough to sizzle a drop of water. Brush lightly with melted butter. For each crepe, pour in just enough butter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook till light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes.

Peach-Berry Dessert

3 (15-ounce) cans sliced peaches, drained
1/2 teaspoon almond extract
Juice of 1 lemon
1 1/2 cups fresh or frozen blueberries, blackberries, or boysenberries
3/4 cup butter or margarine, melted
1 cup flour
1 1/4 cups packed brown sugar
1 1/4 cups quick Quaker Oats
Vanilla ice cream

Place peaches in a 9x13-inch baking dish. Stir in almond extract and lemon juice. Sprinkle berries on top. In a bowl, combine butter or margarine, flour, brown sugar, and oats. Sprinkle over top of peaches. Bake at 350 degrees for 35 to 40 minutes. Serve warm with ice cream. Makes about 8 servings.

Note: Similar amounts of fresh, frozen, or bottled peaches in place of canned peaches are wonderful in this recipe.

Chicken Pot Pie

1/3 cup margarine, butter or chicken fat
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken or turkey broth
2/3 cup milk
2 cups cut-up cooked chicken or turkey
1 package (10 oz.) frozen peas and carrots
Celery Seed Pastry (below)

Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables; reserve.

Prepare Celery Seed Pastry. Roll 2/3 of pastry into 13-inch square on lightly floured cloth-covered board. Ease pastry into square pan, 9x9x2-inches; pour chicken filling into pastry-lined pan. Roll remaining dough into 11-inch square; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425 degree F. oven until crust is brown, 30 to 35 minutes. 6 servings.

CELERY SEED PASTRY
2/3 cup plus 2 tablespoons shortening
2 cups all-purpose flour
2 teaspoons celery seed (optional - but then it won't be "celery seed pastry" - just pastry)
1 teaspoon salt
4 to 5 tablespoons water

Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into ball.

Easy Chicken Strips

5 boneless, skinless chicken breasts, thinly sliced
1 teaspoon garlic salt
50 Ritz or soda crackers
1/3 cup Parmesan cheese
1/4 teaspoon pepper

Preheat oven to 450 degrees F. Crush the crackers in a gallon size Ziploc bag. Mix in the Parmesan cheese, garlic salt, and pepper. Dump in the chicken. Seal the bag and shake until chicken is well coated. Place the strips of chicken on a greased/sprayed cookie sheet and bake for 20 to 25 minutes. Serve with BBQ sauce, ranch dressing of honey mustard sauce.

Chicken Broccoli Casserole

8 chicken breasts, cooked and cut up (or 1 whole chicken boiled and cut up)
2 or 3 pkgs. frozen broccoli cooked according to pkg. directions (or fresh broccoli cooked)
2 cans cream of chicken soup
1/4 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon melted butter
1/2 cup soft bread crumbs
1/2 to 1 cup grated cheese

Put broccoli in bottom of 9x13" pan. Put chicken pieces on top. Mix together soup, mayonnaise, and lemon juice. Pour over broccoli and chicken.

Make bread crumbs in blender. Stir together melted butter and soft bread crumbs. Sprinkle bread crumbs on top of soup. Sprinkle cheese over bread crumbs. Bake uncovered for 25 minutes at 350 degrees F.

Lemon Chicken

2 whole chicken breasts (about 12 oz.meat)
1 medium carrot
3 tablespoons vegetable oil

MARINADE:
1 egg
1 teaspoon cornstarch
1/2 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon flour
1/4 teaspoon salt

SAUCE:
3 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 teaspoons cornstarch
3 tablespoons sugar
3 tablespoons water

PREPARATION:
Bone and skin chicken breasts. Cut each breast lengthwise into 4 strips. Slice each strip crosswise into 1 1/2" pieces. Mix chicken with marinade ingredients in small bowl and set aside. Mix sauce ingredients in small bowl and set aside. Peel carrot and cut lengthwise into very thin slices.

TO COOK:
Heat vegetable oil in wok or large fry pan over high heat (let it get quite hot). Add chicken. Cook and stir for about 1 minute. Add carrot slices. Cook and stir for about 1 minute more. Add sauce. Mix well and cook and stir 30 to 45 seconds longer. When chicken and carrots are coated well with sauce, remove from heat. Serve hot. (Tastes good over rice.) Makes 4 servings.

Chicken N' Dumplings

3 slices bacon (diced)
2 whole skinned and boned chicken breasts (cut into chunks)
2 small onions, quartered
3 medium carrots (peeled and diced)
2 stalks celery (diced)
1 can condensed chicken broth
1/8 teaspoon pepper
Dash of seasoning salt
1/4 teaspoon rosemary leaves (optional)
2 cups water
3 tablespoons flour mixed with 1/3 cup water

FLUFFY DUMPLINGS:
1 cup biscuit mix
1/3 cup milk

In 3-quart saucepan -- saute chicken and bacon until lightly browned. Add onion, carrot, celery, undiluted chicken broth, rosemary, pepper, seasoning salt and 2 cups water. Bring to a boil. Reduce heat, simmer covered, 25 minutes or until chicken and vegetables are tender.

In small bowl, blend flour and 1/3 cup water until smooth; add to boiling broth stirring constantly. Cover and bring to a boil. Mix biscuit mix with milk, drop dough by rounded teaspoons onto top of boiling chicken and vegetables. Cook uncovered 10 minutes. Cover and cook on medium heat or until dumplings are fluffy.

Chicken a la King

1/4 cup (1/2 stick) butter or margarine
3 tablespoons all-purpose flour
1 cup chicken broth*
1 cup milk
3/4 teaspoon salt
1/4 teaspoon white pepper
2 cups diced cooked chicken
Biscuits or toast

In medium saucepan melt butter or margarine; blend in flour. Add chicken broth and milk; cook and stir constantly over low heat until sauce is thick. Season to taste. Add chicken. If desired, add 1 can (2 ounces) mushroom stems and pieces, drained, and 1/4 cup chopped pimiento. Heat through. Serve over hot biscuits or toast. Makes 4 to 5 servings.

*Note: To make chicken broth, dissolve 1 chicken bouillon cube in 1 cup boiling water.

Sesame Baked Chicken Breasts

1/3 cup (2/3 stick) butter or margarine
1 large egg, slightly beaten
1 1/2 tablespoons water
1 1/2 tablespoons soy sauce
1 1/4 teaspoons salt
1/8 teaspoon pepper
8 large chicken breast halves, boned and skinned
1/3 cup all-purpose flour
1/4 cup sesame seeds
Mushroom Sauce*

Preheat oven to 400 degrees F. Place butter in 8x12-inch baking pan; melt in oven as it preheats. In meantime blend egg, water, soy sauce, salt, and pepper. Dip chicken into flour, then into egg mixture. Arrange chicken breasts in pan, turning to coat with butter. Sprinkle generously with sesame seeds. Bake at 400 degrees F. for 40 to 45 minutes or until tender and golden brown. Serve with Mushroom Sauce. Makes 8 servings.

*Mushroom Sauce: In medium saucepan melt 1/4 cup (1/2 stick) butter or margarine. Stir in 1/3 cup all-purpose flour. Remove from heat. Add 1 can (10 3/4 ounces) chicken broth; stir until smooth. Cook and stir until thick. Add 1/2 cup heavy cream, few grains pepper, 1 can (4 ounces) sliced mushrooms, and 2 tablespoons chopped fresh parsley (2 teaspoons dried).

The Ultimate Chocolate Chip Cookie

My friend Leslie shared this recipe with me. It has become a family favorite.

3/4 cup butter flavor Crisco (or 2/3 cup vegetable oil)
1 1/4 cups firm packed brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
2 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup chocolate chips
1 cup pecans, chopped (optional)

Cream together Crisco, sugar, milk and vanilla. Blend in egg. Combine flour, salt, and baking soda and add to mixture. Stir in chocolate chips and nuts. Drop by teaspoonful 3-inches apart on ungreased cookie sheet. Bake at 375 degrees F. for 8 to 10 minutes. Makes 3 dozen 3-inch cookies.

Pumpkin Cookies

My sister-in-law Amy shared this recipe with us.

1/2 cup shortening
1 1/2 cups sugar
1 egg
1 cup pumpkin
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1 cup raisins or chocolate chips
1/2 cup nuts

Cream shortening and sugar. Add egg, vanilla, and pumpkin. Mix well. Sift dry ingredients and add nuts, raisins, or chocolate chips. Bake at 375 degrees F. for 10 to 15 minutes.

Mexican Wedding Cakes

1 cup butter or margarine
1/2 cup sifted confectioners' sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped nuts

Mix butter, sugar, and vanilla thoroughly. Measure flour, stir flour and salt together; blend in. Mix in nuts. Chill dough.

Heat oven to 400 degrees F. Roll dough in 1-inch balls. Place on ungreased baking sheet. (cookies do not spread) Bake 10 to 12 minutes; or until set but not brown. While still warm, roll in confectioners' sugar. Cool. Roll in sugar again. Makes about 4 dozen 1-inch cookies.

Hello Dollies

At our house I use white chocolate chips on one part and chocolate chips on the rest.

1/2 cup margarine
1 1/2 cups graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (6 oz.) chocolate pieces
1 1/3 cup flake coconut
1 cup chopped nuts

Preheat oven to 350 degrees F. In oven melt margarine in 9x13" pan. Sprinkle graham cracker crumbs over margarine. Pour condensed milk evenly over crumbs. Top evenly with coconut, chocolate chips, and nuts.

Bake 25 minutes or until lightly brown. Cool thoroughly before cutting. Store at room temperature. Makes 24 bars.