Cookbook

Mugga MuggaCOur FamilyCOOKBOOK

A Compilation of Tried and True

Recipes

C ompiled by Valene Wood

UMugga Mugga

Our FamilyCOOKBOOK

A Compilation of Tried and True

RecipesC ompiled by Valene Wood

University Press > Provo, UT

Copyright 2012 University PressAll rights reserved.

University Press275 UPB Provo, UT 84602

This cookbook is meant for private use only and is not to be distributed commercially.G

Table of Contents

GAppetizers

CakesDesserts

SaladsBreads

SoupsSide Dishes

Main DishesBeverages

Cookes

7

615549433933271915

CandiesIndex

6772

JuIn this cookbook, I tried to capture who we are as a family:@Were warm and inviting. Everyone is always welcome.@We love being outdoors and many of my favorite memories come from camping trips that we al l had together. Who can ever forget the fateful camping trip that coined mugga mugga? @And most of al l, we eat GOOD food! I hope you enjoy this compilation of our family traditions!

JThank you for everyone who helped make this cookbook possible. Without your loving assistance, I could never have accomplished it.

Thank you for gathering, photographing, and editing for me and being willing to listen to me ramble and rant.

And Thank You for the amazing traditions and food that I have enjoyed all my life!

I love you! ^Valene

AppetizersG

Appetizers 7

8 AppetizersAsparagus Roll-ups

Clean and cut the asparagus to size. Bring a large pot of water to a boil. Add the asparagus to the boiling water and simmer for 60 seconds, then transfer to an ice water bath to stop the cooking.

Combine the cream cheese, grated cheddar, ranch powder and pepper in a mixing bowl. Pat the ham slices and asparagus dry with a paper towel.

Using a rubber spatula, spread an even layer of the cream cheese mixture on one side of the ham.

Then place 3-4 asparagus spears at one edge and roll up. Cover the finished rolls with plastic wrap and refrigerate for an hour (or overnight) before serving.

Emilie Pinkelman

1 bunch asparagus, thin 15-20 slices of ham

8 oz cream cheese c. sharp cheddar cheese,

grated 1 Tbsp. Hidden Valley Ranch Dip Mix powder

cracked black pepper

9Appetizers

Note: You could use thick asparagus if you wanted, but the thin ones are usual ly more tender.

10 AppetizersChili Cheese Dip

1 2lb box of Velveeta cheese cubed

2 16oz cans chili no beans1 small can diced green

chilies

Mix and heat in casserole dish in 350F oven for 1 hour. Stir every 15 minutes.

Serve hot with tortilla chips or crackers.

Susan Gayler

Clam Dip1 8oz. pkg. cream cheese

1 can chopped or minced clams

onion powderpepper

garlic powder and dried parsley/green onions

(optional)

Cream the cheese smooth and drain the clams but keep the liquid. Add clams and seasonings to cheese, then slowly add the juice while mixing.

It will thicken as you mix it.

Serve with Ruffles potato chips.

X X X

11Appetizers

Note: Making a double (or triple) batch is ALWAY S a good idea!

Just hush up and savor the deliciousness. Scoop! Do not Dip! -Kaitlin

12 Appetizers

Note: It gets sweeter the older it gets. Valene also adds more sugar than the spicy stuff.Its not what yo

ure expecting!

13AppetizersCranberry Salsa Dip

1 (12 oz.) bag fresh cranberries

- c. sugar1 bunch green onions, sliced with some of the green tops

1 jalapeno pepper, seeded and chopped

1 lime, juiced- c. chopped cilantro,

to tastesprinkle of salt2 (8 oz.) blocks

cream cheese, softened

Valene Wood Makes: 2 platters

Wash and pick through fresh cranberries. Discard any soft or wrinkled ones.

Put cranberries, sugar, green onions, jalapeno, lime juice, cilantro, and salt in a food processor (or blender). Pulse until ingredients are a medium coarse consistency.

Put in a bowl, cover and let season for at least 4 hours in the refrigerator.

Spread softened cream cheese on a serving plate. (I divided the cream cheese between two plates).

Spread salsa over the cream cheese. Serve with crackers at room temperature.

Beverages 15

16 Beverages

Note: Keep Chocolate mix in an airtight container.

17Beverages

2 c. powdered milkdash of salt

c. cocoa1 c. powdered sugar

c. powdered, non-dairy creamer

1 tsp. powdered vanilla (optional)

1 Tbsp. malted milk powder (optional)

For one cup hot chocolate: 4 Tbsp. mix in a cup, add boiling water and stir.

Keep chocolate mix in airtight container.

Hot Chocolate MixSusan Gayler

12 oz. can frozen orange juice concentrate

2 c. milk2 tsp. vanilla extract

to c. sugar

2 c. water2. c. crushed ice

Dissolve sugar in liquid then blend in blender until the mixture changes color.

Orange JuliusSusan Gayler Makes: approx. 6 servings

X X X

Main Dishes 19

Main Dishes20Basic White Sauce

2 Tbsp. butter2 Tbsp. flour

2 c. milksalt & pepper

onion powder

Over medium heat, melt butter and stir in flour.

Add milk all at once, stirring constantly until it thickens.

Season to taste.

Note: Adjust milk amount to make a thicker or thinner sauce.

This is the basic base for most of the creamy recipes that we make.

Main Dishes 21

5 lbs. stew meat, small chunks

1 envelope Lipton onion soup mix

2 bay leaves2 cans cream of

mushroom soup1 can cream of

celery soup2 c. water

Combine ingredients in large covered casserole or dutch oven.

Bake at 300 for 3 to 4 hours until meat is tender.

Fish out the bay leaves and serve over egg noodles topped with sour cream.

Braised Beef Cube Glenda Barwick (Its like Beef Stroganoff)

Note:To Freeze: C ool. Put in freezer containers leaving 1/2-inch space at top. Freeze. Use within 3 months.

Main Dishes22Broccoli Chicken Casserole

1 can chicken (or equivalent of grilled or whatever you have that is

already cooked)

1 can cream of chickenbroccoli

salt & pepperonion powder

grated cheddar cheese2 c. rice

Mix chicken, soup, broccoli, and seasonings to taste in a bowl.

Pour into a 9x13 glass pan (sprayed) and level. Sprinkle with grated cheese.

Bake covered for approx. 1 hour at 350 or until bubbling and broccoli is cooked.

Cook rice while mixture is baking. When everything is finished, serve mixture on top of rice.

Main Dishes 23

Note: A cheaty option is to steam the broccoli before mixing it with the other ingredients. C ombine over the stove to heat up. Then skip the baking and simply serve the broccoli/chicken over rice with cheese on top. Its different but stil l good and a lot quicker.

Main Dishes24

Note: You can substitute any f lavor soup, meat, or veggie. Thats the joy of casseroles!

Main Dishes 25Chicken & Rice Casserole

1 cup uncooked long grain rice

2 c. chicken broth (or 2 c. water w/2 bouillon cubes

dissolved) 1 can cream of

mushroom soup 1 can cream of chicken soup

1-2 c. frozen veggies 2-3 chicken breasts, cut into

bite size pieces

Spray your casserole dish lightly with non-stick spray then add the uncooked rice, raw/seasoned chicken (if its still frozen, thats okay) and veggies. (season generously w/salt, pepper, onion & garlic powder... or whatever your favorite spice is!)

Whisk the 2 cans of soup together with the chicken broth then pour the mixture over the other ingredients in your casserole dish. Cover with foil and bake at 350 for 1 hour. You can substitute any flavor soup, meat or veggie. Thats the joy of casseroles!!!

Emilie Pinkelman

M tells cousin Amy the lima beans

are skittles candy and she eats

them right up! (her husband Benji is

shocked) Haa Haaa!!

27Side Dishes

28 Side DishesBaked Beans

3 lg. cans or 6 sm. cans pork and beans2 Tbsp. mustard

1 onion, chopped6 bacon strips

1 bottle chili sauce1 c. ketchup

c. brown sugar

2 Tbsp. relish (sweet)

Chop and fry the onion and bacon then add remaining ingredients. Mix well.

Bake at 325 uncovered for 1 hours.

Julie Gayler Makes 2 9x13 pans

Note: If you are halving the recipe for one 9x13 pan, stil l bake at 325 for 1 1/2 hours.

29Side DishesFresh Vegetable Supreme

4 med. zucchini sliced thin

1 med. onion to 1 green bell

pepper sliced into rings

1 4oz. can sliced mushrooms

2 med. tomatoes, sliced thin c. butter

2 tsp. mustard1 Tbsp. brown sugar

1 tsp. saltpepper to taste

Susan Gayler

Prepare fresh vegetables. Place vegetables and mushrooms in layers in a baking pan.

Cream butter and add seasonings. Mix well. Drop butter by spoonfuls on vegetables.

Cover pan and bake at 350 for 20-25 minutes or until vegetables are done.

30 Side DishesFuneral Potatoes

1 large bag frozen, shredded hash browns 1 can cream of chicken

soup16 oz. sour cream

1 lb. shredded cheese1 small onion, diced

1/2 cup melted butter (optional)

salt & pepper to taste

Emilie Pinkelman

Preheat oven to 350 and spray your casserole dish lightly with non-stick spray.

In a large bowl combine half of the cheese with the rest of the ingredients then spread evenly in your 9x13 casserole dish.

Top with the second half of the cheese. Cover with foil and bake for 1 hour.

Note: You can also add ham or veggies right into the dish to make it more of a main course casserole.

31Side DishesGreen Bean Almond-Dean

2 c. green beans, French style1 c. cream of

mushroom soup1 tsp. soy sauce

1 c. French fried onionspepper

almonds, slivered (optional)

Susan Gayler

Combine green beans, soup, soy sauce, and almonds.

Place in 8x8 glass pan and cover with onions.

Bake at 350 for 30 minutes, until warm through.

Soups 33

34 SoupsCheaty Chili

28 oz can Hunts chili beans8 oz can tomato sauce

ground beefonion, diced

garlic powder onion powder

salt and pepperchili powder (optional)

Susan Gayler

Cook ground beef with onions in a fry pan.

Combine ingredients in a pot over medium heat.

Serve when warm through.

35SoupsCheesy Chowder

6 poatoes, peeled and chopped

6 carrots, chopped 1 stalk celery

1 onion, chopped 1-2 c. grated cheese

4 tsp. butter3 c. water

3 chicken Bouillon cubes2 c. milk

c. flour

Dan Gayler

In large pan, cook potatoes, celery and onions in butter until tender, add chicken cubes and water. Simmer for 30 minutes.

Blend milk and flour. Add to vegetables along with cheese. Cook and stir until thickened and bubbly. For more flavor, add some browned hamburger or any other cooked meat just long enough to heat through.

36 SoupsClam Chowder

c. butter c. flour

2 qts. half & half 2 c. chicken broth

5 c. Yukon Gold potatoes, diced 1 c. celery, diced (3 stalks)

1 c. onion, diced (half an onion) c. carrot, peeled & shredded

(2 sticks) 2-3 Tbsp. red wine vinegar

2 cans clams w/juice (separate the clams from their juice

then remove any shell or sand from the clam meat)

tsp. each: salt, pepper, onion powder, garlic powder, parsley

(add more of any, to taste)

Combine the potato, celery, onion, carrot and enough broth to nearly cover the veggies in a medium sauce pan, simmer with the lid on until potatoes are fork tender (approx. 10-15 minutes). While the veggies are simmering, in a large soup pot create a white roux by slowly whisking the flour into the melted butter over medium heat.

Cook the roux paste for 2-3 minutes to get rid of the flour taste and then slowly drizzle the half & half into the paste whisking continually until combined and smooth.

Emilie Pinkelman

All measurements are

approximate.

37SoupsNext, carefully add the clam juice, vinegar, and seasonings along with the entire contents of the veggie pan, all the while whisking to ensure a smooth texture.

When you are ready to serve, turn the chowder down so it is no longer bubbling, then add the clam meats. After a minute or so the clams will be warmed through and you are ready to serve.

Note: Do NO T let it reach a boil again, or the clams wil l be RUBBERY.

39Salads

Salads40Blueberry Jello Salad

2 3oz. pkgs. black raspberry Jello

1 15oz. can blueberries1 20oz. can crushed

pineapple2 c. combined boiling

water and juice from fruit1 c. sour cream

c. sugar tsp. vanilla

1 8oz. pkg. cream cheese

Make jello and let set in a 9x13 pan.

Mix cream cheese until smooth. Stir in remaining ingredients.

Spread on top of set jello and

LaWana Brimhall

Salads 41Crab SaladSusan Gayler

top with chopped pecans.

8oz. imitation crab meat, flaked

2 Tbsp. sour cream2 Tbsp. mayo

2 tsp. lemon juice2 tsp. fresh chopped

parsley c. red onion, chopped

c. celery, chopped 2 tsp. capers (optional)

salt and pepper to tasteCombine.

Makes: 2-2 1/2 cups

Note: She doubles this when she makes it.

Breadsh

Breads 43

44 BreadsBanana Nut BreadHazel Brimhall

2- lg. or 3 sm. bananas, very ripe

1 c. shortening2 eggs

c. sugar

1 c. flour

2 tsp. baking powder tsp. baking soda c. chopped nuts

Cream together shortening and sugar. Add eggs and beat well.

Add flour and the baking powder & baking soda.

Mix in mashed bananas. Add remaining flour. Stir in nuts.

Pour in foil-lined 9x5 loaf pan.

Bake at 3500 for about an hour.

Makes: 1 loaf

X X X

45BreadsBanana Nut BreadEmilie Pinkelman

2-3 ripe bananas, smashed w/a fork

c. sugar

c. shortening

2 eggs1 c. flour

2 tsp. baking powder tsp. baking soda

c. chopped nuts (optional)

Cream the shortening and sugar together, then add the eggs and beat well. Sift the dry ingredients (flour, baking soda/powder) together, then add half into the batter.

Next, mix the bananas in followed by the remainder of the flour.

Stir the nuts in by hand at the very end. Cover the inside of your 9x5 bread loaf pan with foil and spray the foil lightly with non-stick spray.

Pour the batter into your foil-lined loaf pan and bake at 350 for about 1 hour or until toothpick comes out clean and bread starts pulling away from the sides of the pan.

Alternative Baking Dishes:Half Loafs - Bake at 350 for about 45 minutesRegular Muffins - Bake at 350 for about 16 minutes (use paper muffin cups for easy clean-up)Mini-Muffins - Bake at 400 for about 11 minutes (use non-stick spray in your pan if you dont have mini-paper muffin cups.)

46 BreadsButter DipsDan Gayler

c. butter or margarine1 c. flour

2 tsp. sugar2 tsp. baking powder

1 tsp. salt c. milk

Heat oven to 450 . In a square pan, melt butter in oven. Remove pan from oven.

Measure flour, sugar, baking powder, and salt into bowl. Add milk, stir just until dough forms. Turn dough onto well-floured surface. Roll dough around to coat with flour knead lightly about 10 times. Roll into 8-inch square.

With floured knife (pizza cutter works well), cut dough in half, then cut each half into approx. 1 strips. Dip each strip into melted butter, coating both sides. Arrange strips close together in 2 rows in pan.

Bake for 15 minutes or until golden brown.

47BreadsButterhorn RollsMatthew Wood

c. milk c. sugar

c. oil1 tsp. salt

3 eggs, beaten1 Tbsp. yeast

flour

Scald milk, sugar, oil, and salt. Let cool and add beaten eggs.

Dissolve yeast in c. warm water then mix in with other mixture.

Add enough flour to make the dough ready to knead. Let dough raise for 1 hour and punch down the dough.

Divide dough into 3 sections and roll out. Cut into 12 pieces. Roll them into rolls and let raise for another hour.

Bake at 350 for 8-12 minutes.

Makes: 3 dozen

Desserts 49f

50 DessertsChocolate Oatmeal BarsMatthew Wood

4 c. quick oats1 c. brown sugar c. white sugar

3 tsp. vanilla c. butter, melted

tsp. salt2 c. chocolate chips

c. crunchy peanut butter

Mix oats, sugars, vanilla, butter, and salt and press into a greased 10x12 pan.

Bake at 425 for 5-10 minutes. Be careful not to overbake. Cook until it bubbles around the edge.

Melt chocolate chips and peanut butter together and spread over the top of cool bars.

Chill.

51DessertsImpossible Coconut Pie

c. sugar c. Bisquick

4 eggs c. butter, melted

2 c. milk tsp. vanilla

1 c. shredded coconut

In medium bowl, blend all ingredients together by hand or on low speed for 30 seconds.

Pour into a 10 pie plate that has been buttered or sprayed.

Bake at 350 for 50 minutes, or until golden and set.

Glenda Barwick

52 DessertsMini-Cheesecake TartsGlenda Barwick

2 (8 oz.) cream cheese, room temperature

1 c. sugar2 eggs

1 tsp. vanillaNilla Wafers

Cream the cheese and sugar. Add eggs and vanilla; mix until smooth. Fill paper muffin liners with Nilla Wafer in the bottom of each then add cheese mixture.

Bake at 350 for about 20 minutes.

Serve plain or with pie filling spooned on top.

Makes: 1218 tarts

Note: Glenda used cherry pie f il ling and homewmade raspberry or strawberry jam as topping.

53DessertsPumpkin Ice Cream SquaresSusan Gayler

1 c. graham cracker crumbs

c. sugar c. melted butter

16 oz. can pumpkin, unspiced

1 tsp. cloves c. brown sugar1 tsp. cinnamon

tsp. ginger1 quart vanilla ice cream,

softened

Mix crumbs with sugar and butter. Press into bottom of 9 inch square pan.

Combine pumpkin with sugar, salt, and spices. Fold in ice cream. Pour into pan.

Cover and freeze until firm. Cut into squares about 20 minutes before serving. Top with whipped cream and chopped pecans.

Keep refridgerated.

Makes: 9 3-inch squares

55CakesB

Cakes56Applesauce CakeHazel Brimhall

1c. applesauce1 c. sugar

c. shortening2 eggs

2 c. flour

1 tsp. cinnamon1 tsp. nutmeg

1 tsp. cloves1 tsp. soda1 tsp. salt

Cream sugar and shortening. Add eggs, mix well.

Mix dry ingredients, then add alternately with applesauce. Add nuts and raisins if desired.

Bake at 350 in loaf pan for 45-60 minutes.

Makes: 1 loaf

Cakes 57Egg Nog CakeSusan Gayler

c. softened butter1 c. sugar

2 lg. eggs1 tsp. rum extract

1 tsp. vanilla3 c. sifted cake flour

2 tsp. baking powder tsp. salt

1 c. egg nog & 2 Tbsp. water

Cream butter and sugar. Add eggs and flavorings. Sift together dry ingredients. Add alternately with egg nog and water. Turn into greased/floured 10 bundt pan.

Bake at 350 for 50 to 55 minutes or until toothpick comes out clean. Cool in pan for 15 mins.

Remove from pan. Cool. Decorate with candied cherries after icing.

Note: Tastes better after mel lowing for a day.

Egg Nog Icing3 Tbsp. egg nog

tsp. rum extract2 Tbsp. light corn syrup

2 c. powdered sugar

Combine ingredients.

Beat until smooth.

mugga mugga

Cakes58Brownies

1 c. flour

1 tsp. salt10 Tbsp. cocoa2 Tbsp. vanilla

2 c. sugar1 c. butter, softened

4 eggschocolate chips

Carolyn Wood

Mix ingredients and pour into a greased 9x13 pan.

Bake at 350 for 30 minutes.

Cakes 59BrowniesHazel Brimhall

1 c. butter4 squares unsweetened

chocolate4 eggs

2 c. sugar2 c. flour

tsp. salt tsp. baking powder

1 c. chopped nuts2 tsp. vanilla

Melt butter and chocolate together - set aside. Beat eggs; add sugar gradually while beating. Add warm chocolate and butter to egg mixture; beat hard one minute. Add remaining ingredients and mix (nuts last).

Pour into greased 9x13 pan.


Note: Frost while stil l warm (optional).

61Cookies

Cookies62Caramel CookiesMatthew Wood

48 light caramels7 tsp. cream

1 c. flour

1 c. quick oatmeal tsp. salt

tsp. baking soda

1 c. brown sugar1 c. butter, melted

16 oz. chocolate chipschopped nuts (optional)

Melt caramels and set aside.

Combine flour, oatmeal, salt, soda, brown sugar, and melted butter until well blended.

Pat half of mixture into 9x13 pan and bake at 350 for 10 minutes.

Sprinkle chocolate chips (and nuts) over baked mixture. Pour melted caramel mixture over chocolate chips and sprinkle remaining flour mixture over top. Do not smooth.


Theyre like, ka-boom! -Matthew

Cookies 63Chocolate Crackle CookiesMatthew Wood

1 c. chocolate chips1 c. brown sugar

c. oil

2 eggs1 tsp. vanilla

2 c. flour


c. walnuts (optional) c. powdered sugar

Melt the chocolate and combine with sugar and oil. Add eggs one at a time and beat well. Add remaining ingredients.

Chill the dough then roll balls in powdered sugar.

Bake at 350 for 10-12 minutes.

Cookies64Coconut-Oatmeal CookiesGlenda Barwick Makes: 8 dozen

1c. white sugar1 c. brown sugar

1 c. shortening 2 eggs

1 tsp. baking powder1 tsp. baking soda

1 tsp. vanilla1 c. shredded coconut

3c. oatmeal2 c. flour

chocolate chips/nuts (optional)

Cream shortening and sugar, add beaten eggs, then the rest of the ingredients. This mixture is dry.

Drop by level tablespoons formed into a ball and rolled in sugar onto a greased cookie sheet. Flatten with glass dipped in sugar.

Bake at 375 approx. 10 minutess or until edges just start to brown.

Cookies 65Cranberry CookiesMatthew Wood

c. shortening c. butter2 c. sugar

2 eggs2 c. flour


1-2 c. fresh cranberries1 c. butterscotch chips

Cream shortening, butter, and sugar. Add eggs and vanilla.

Mix flour, salt, and baking powder separate then blend together with other mixture. Fold in cranberries.

Spread evenly in cookie pan. Sprinkle chips on top. Bake at 350 for 30 minutes.

Cut into squares and serve.

This is a holiday favorite in Matts family.

CandiesI

Candies 67

68 CandiesAlmond JoysGlenda Barwick

2 c. light Karo syrup1 c. sugar1 tsp. salt

4 Tbsp. butter2 tsp. vanilla

14 oz. pkg. coconutchocolate

Heat syrup, sugar, salt, and butter over stove until 230 .

Add vanilla and coconut.

Pour into buttered pan and cover with melted chocolate.

X X X

Reeses Peanut Butter FillingGlenda Barwick

1 pkg. graham crackers1 c. + 2 Tbsp. butter,

melted2 c. peanut butter

4 c. powdered sugar

Crush crackers and combine with other ingredients. Mix until smooth.

Use to fill chocolates or whatever strikes your fancy.

69CandiesButtermilk Caramel SyrupGlenda Barwick

c. buttermilk1 c. sugar

1 stick butter2 Tbsp. corn syrup1 tsp. baking soda

1 tsp. vanilla

Bring all ingredients EXCEPT vanilla to a boil in a large pan. Reduce to low, as long as its still boiling, and cook for 8-9 minutes until golden.

Add vanilla.

70 CandiesButter MintsSusan Gayler Makes: Approx. 2l bs

4 c. sugar tsp. salt

1 stick butter, sliced1 c. boiling water

peppermint oilfood coloring

Mix sugar, salt, butter, and water together before placing on the heat. Stir on medium-high until butter melts and just starts to boil. Put lid on and DO NOT STIR anymore until it comes to a good boil.

After approx. 1 minute, remove the lid and boil until it reaches 253 (winter)-262 (summer).

Butter a cold slab, scissors, and your hands. Pour mixture onto slab and never scrape the pan.

Drop peppermint oil and food coloring evenly over the mixture. (18 drops oil-14 drops coloring)

Note: To calibrate thermometer, test in boiling water. It should be 212 Cold Slab

71Candies

As it cools, fold ends in all the way around but not touching. Pick up when it is really warm and pull like taffy for 10 minutes. PULL dont squeeze, and do it fast or it will harden.

Pull into a thin rope and cut with scissors into pieces on wax paper.

Let mellow for 2-4 hours and store in an airtight container with wax paper layers.

Careful! Its hot!

Thin rope and snipping

WIndexAppetizers, 7Asparagus Roll-ups, 8-9Chili Cheese Dip, 10Clam Dip, 10Cranberry Salsa Dip, 12-13

Beverages, 15Hot Chocolate Mix, 17Orange Julius, 17

Main Dishes, 19Basic White Sauce, 20Braised Beef Cube, 21Broccoli Chicken Casserole, 22-23Chicken & Rice Casserole, 24-25

Side Dishes, 27Baked Beans, 28Fresh Vegetable Supreme, 29Funeral Potatoes, 30Green Bean Almond-Dean, 31

Soups, 33Cheaty Chili, 34Cheesy Chowder, 35Clam Chowder, 36-37

WSalads, 39

Blueberry Jello Salad, 40Crab Salad, 41

Breads, 43Banana Nut Bread, 44-45

Butter Dips, 46Butterhorn Rolls, 47

Desserts, 49Chocolate Oatmeal Bars, 50Impossible Coconut Pie, 51Mini-Cheesecake Tarts, 52

Pumpkin Ice Cream Squares, 53

Cakes, 55Applesauce Cake, 56

Egg Nog Cake, 57Brownies, 58-59

Cookies, 61Caramel Cookies, 62

Chocolate Crackle Cookies, 63Coconut-Oatmeal Cookies, 64

Cranberry Cookies, 65

73

WCandies, 67Almond Joys, 68Buttermilk Caramel Syrup, 69Butter Mints, 70-71Reeses Peanut Butter Filling, 68

74

Theres no cookin like home cookinC

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