The Emma Waters Summar Library Cookbook

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Dear Friends,

Welcome to our version of an Open House. Just as we join insharing' fellowship time with our colleagues, now we join insharing our recipes. These recipes are tried and true favorites ofour staff, past and present. In this cook book you will find namesof old friends, as well as' many recipes we have shared with youthroughout the years. Some recipes will not be familiar to you,these are our family recipes. Others you will spot as a favorite ofyours right away. So, as we open our homes by way of theserecipes, we hope that you will enjoy all of them as much as weenjoy our times with you.

Sincerely,The Summar Library Staff

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BEEF NACHO CASSEROLENancy Sellers

1 lb. ground beef1 large jar chunky salsa1 can whole kernel corn - drained1 c. light mayonnaise2 to 3 Tbs. chili powder (to taste)2 c. Shredded Colby/Monterey Jack Cheese

(divided)Tortilla chips - crushed

Brown meat and drain. Stir in Salsa, corn,mayonnaise and chili powder. Layer ~mixture, chips, and cheese in casseroledish; repeat layers. Bake 20 minutes at 350degrees. Top with shredded lettuce, tomato,sour cream and chips.

BROWN RICEBeth Lynn

1 stick margarine1 c. Uncle Ben's white converted rice1 can beef consomme1 can french onion soup1 small jar of mushrooms (optional)1 small bag of slivered almonds (toastfirst)

Melt margarine in microwave. Add otheringredients in order, bake at 350 degreesfor 45 minutes.

CHEESE-GARLIC BISCUITSChris Johnson

2 c. Bisquick baking mix2/3 c. milk~ c. shredded Cheddar cheese~ stick margarine or butter, melted1/4 tsp. garlic powder

Heat oven to 450 degrees. Mix Bisquick,milk and cheese until soft dough forms;beat vigorously 30 seconds.

Drop dough by 10 -12 spoonfuls ontoungreased cookie sheet.

Bake 8 to 10 minutes or until golden browri.Mix margarine and garlic powder; brush overwarm biscuits before removing from cookiesheet. Serve warm.

Makes 10-12 biscuits.

CHICKEN CASSEROLETodd Lewis

Layer 1.4-5 chicken breasts - cooked,

deboned and shredded1 can cream of chicken soup1 c. Sour cream

Layer 2.4-5 slices American cheese

Layer 3.1 pkg. Ritz crackers - crushed3/4 stick margarine - melted

Combine ingredients for layer 1; place inbaking dish. Add cheese slices. Mixcrackers and melted margarine together, andlayer this on top of cheese. Bake at 350degrees for 20 minutes until bubbly andlight brown.

CHICKEN POT PIELori Haney

3 chicken breasts cooked, and cut intobite size pieces

1 c. (approximately) mixed vegetables1 c. potatoes cooked and cut into small

pieces2 cans cream of chicken soup2 pie crust shells (place one crust in a

pie pan and very lightly brown beforeadding the ingredients to keep the crust

from getting soggy) .

Mix first four ingredients together. Pourinto bottom pie crust. Lay the top(uncooked) crust over this, and seal theedges of the two crusts together; make afew little slits in top crust. Bake at 350degrees for about 30 minutes, or until thetop crust is golden brown.

CHICKEN RO-TEL SPAGHETTITodd Lewis

4 chicken breasts - cooked and shredded7 oz. pkg. thin spaghetti1 can Ro-Tel tomatoes1 can crushed tomatoes - drained1 lb. Velvetta cheese

Cook noodles until tender, drain and placein a baking dish. Melt Velveeta cheesewith crushed and Ro-Tel tomatoes. Pourover noodles. Add chicken. Bake at 350degrees for 30 minutes.

GREEN BEAN CASSEROLECurt Parish

2 cans French-style green beans - drained1 can cream-of-mushroom soup1 can French-fried onion ringssalt & pepper to taste

Combine green beans, soup, ~ can of theonion rings, and salt & pepper. Pour thisinto a casserole dish and bake at 350degrees for 30 minutes. Top with remainingonion rings and return dish to oven foranother 10 minutes or until onion rings arelightly toasted (watch closely) .

HOT CHICKEN SALADBeth Lynn

3 c. of chopped chicken (boiled anddeboned)2 cans of cream of chicken soup4 Tbs. chopped onion1 c. diced celery (optional)1 c. slivered almonds (toasted first)1 c. mayonnaise2 tsp. lemon juice1 cup crushed saltine crackers6 hard boiled eggs1 bag chow mein noodles (for topping only)

Mix all ingredients in large mixing bowl;then bake in 9x13" pan @ 350 for 30 min.Remove from oven,add the noodlesand bake for 5-10 min. longer, just untilnoodles are slightly browned.

MARINATED CARROTSPat Morris

5 c. carrots or 2 lbs. Sliced1 green pepper diced1 medium onion diced~ c. salad oil3/4 c. vinegar1 c. sugar1 tsp. salt1 tsp. mustard

Cook carrots until tender. Drain and addpepper & onion. Mix remaining ingredientsand pour over carrot mixture. Marinateovernight in refrigerator. If necessary,may be prepared several days in advance.

MISSOURI CORN CASSEROLENancy Sellers

1 box Jiffy Cornbread Mix1 16 oz. can whole kernel corn - drained1 16 oz. cream corn1 c. sour cream1 c. Cheddar cheese - grated2 eggs1 stick melted butter

Combine ingredients and mix well. Pourinto 9x13 pan. Bake at 350 degrees for 35-45 minutes. Top with more cheese ifdesired.

MOMMA'S CHICKENMelissa Moore

~ stick butter1 clove garlic 'minced1 c. bread crumbs1 c. Parmesan cheese1 tsp. salt1/8 tsp. pepper6 chicken breast

Melt butter, add garlic and simmer. Mixcrumbs, cheese and seasonings. Dip chickenin butter mixture, roll in cheese andcrumbs. Place in baking pan. Bake at 350degrees for ~ hour then at 300 degrees foranother ~ hour. This can be prepared the'day before and refrigerated until time forbaking.

ORANGE FRUIT SALADBeth Lynn

3 oz. box of sugar free orange Jell-O2 ripe bananas1 c. miniature marshmallows8 oz. can crushed pineapple drained(reserve the juice)

Mix Jell-O according to directions. Letchill, then add the rest of the ingredients.Place in refrigerator.

Topping:2 Tbs. margarine2 Tbs. flour~ c. sugar1 egg well beaten~ c. pineapple juice8 .oz. pkg cream cheeseMandarin orangesPecan halves

In saucepan, melt margarine, add flour; mixthis, then add sugar, egg and juice. Mixwell, remove from heat, then add creamcheese(use mixer). Pour over Jell-O.Garnish with Mandarin oranges and pecanhalves.

ORIENTAL CHICKEN SALADBeth Lynn

2 pre-cooked chicken breasts - choppedinto bite-size p i-eces1 head cabbage - chopped2 pkg. ramen noodles, oriental flavor1 bunch green onions chopped1 c. sliced almonds6 Tbs. rice vinegar4 Tbs. sugar1 c. vegetable oil1 tsp. pepper~ tsp. Salt

Mix chicken, cabbage, noodles, almonds,onions, and one ramen noodle seasoningpacket together in a large bowl. Setaside. In another bowl, mix vinegar,sugar, oil, pepper, salt, and the otherpacket of noodle seasoning packet. Pourthe oil & vinegar mixture in with thecabbage mixture, toss well. Allow to chillbefore serving.

PARMESAN POTATOESMelissa Moore

4-5 new potatoes - quartered3 Tbs. butterParmesan cheese, salt and pepper.

Melt butter, add to bakingpotatoes in single layer.Bake at 350 degrees for anoccasionally.

Makes 2 servings.

dish. LayAdd seasoning.hour, stirring

POPPY SEED ROLLSChristy Wyatt

2 pkgs. Parkerhouse rolls1 pkg. ham slices1 pkg. Swiss cheese slices1 stick of margarine - melted1 Tbs. mustard1 Tbs. poppy seed3 Tbs. Worcestershire sauce

Mix margarine, mustard, poppy seed, andworcestershire sauce together. Cut off thetop half of the rolls. Lay the ham andcheese slices on the bottom half. Put thetop half back on top of this, and pour themelt~d margarine mixture over all the rolls.

Bake at 350 degrees for 12 minutes.

PRALINE OVEN FRENCH TOASTBetty Carla Jacobs

8 oz. French bread cut into 1 inch slices

Lay the bread in a 7x11 inch butteredbaking dish.

6 eggs1 c. milk1 c. half & half1~ tsp. vanilla~ tsp. cinnamon1/4 tsp. nutmeg

Beat these ingredients together. Pour overbread and refrigerate over night.

~ c. margarine1 c. brown sugar2 Tbs. dark corn syrup1 c. pecans

Melt margarine and mix with the rest of theingredients. Pour this mixture over thebread the next morning and bake at 350degrees for about 45 minutes.

SANTA FE SOUPPat Morris

2 lbs. ground chuck (cooked with 1 cupchopped onions)- drained.

2 cans Shoe Peg corn1 can black beans1 can kidney beans1 can pinto beans1-2 pkg. Taco seasoning mix (to taste)2 pkg. Hidden Valley Dry Ranch Dressing

mix1 can Ro-Tel diced tomatoes1 can chopped tomatoesGarlic powder, salt and pepper to taste.

Combine all ingredients in a large pot (orcrock pot) .

You can cook this on top of the stove or ina crock pot. If cooked in the crock pot,you can let it cook for 3-4 hours. On topof the stove, it can simmer for an hour orso.

Serve with any of the following items:Fritos corn chips, Tostitos, shreddedcheddar cheese, sour cream and/orguacamole.

This makes about a gallon of soup.

SPAGHETTI CASSEROLEJohn Jaeger

1 pkg. Rigatoni noodles - cooked & drained1 can spaghetti sauce (approx. 26 oz.)~ or 1 lb. ground beef - cooked & drained16 oz. Mozarella cheese - shredded

Combine noodles, meat, and sauce.mixture in a 13x9" pan. Sprinklethe cheese. Repeat this process.350 degrees for about ~ hour.

Put1/2 ofwith halfBake at

SPINACH CASSEROLEJohn Jaeger

1 box frozen chopped spinach1 12 oz. carton 'cottage cheese

(small curd)3 eggs4 Tbl. flourSalt & Pepper to taste~ lb. American cheese, cubed~ lb. Cheddar cheese, cubed~ c. margarine

Thaw spinach in microwave - drain and cool.Beat eggs, stir in spinach, butter, flour,salt & pepper. Fold in cheeses. Bake 1hour at 350 degrees.

SPRING FRUIT SAUCEAnita Llewellyn

2 Tbs. sugar1 Tbs. cornstarch (may need a pinch more)

Mix this together; stir in 1/4 c. light cornsyrup. Add 16 oz frozen sliced strawberries(thawed). Cook, stirring until slightlythickened. Add 1 Tbs. lemon juice. Cool,stir in 1 c. bananas just before serving.

This recipe is doubled when serving thelibrary staff.

VEG-ALL CASSEROLEPam Dennis

2 cans Veg All, drained1 can sliced wat~r chestnuts3 c. grated cheese (or 3 c. cubed

Velveeta)~ c. mayonnaise1 tsp. sugar1 stack Ritz Crackers1 stick butter or margarine

Place vegetables in casserole and add waterchestnuts over top. Mix cheese, mayonnaiseand sugar and spoon over vegetables. Crushcrackers over top and place pats of butterover crackers. Bake at 350 degrees forapproximately 30 minutes or until bubbly. :

WEST TEXAS SPAGHETTIJohn Jaeger

1 lb. ground beef - cooked and drained1 can sliced mushrooms12 oz. spaghetti1 c. green olives, grated2 cans tomato soup1 lb. Longhorn Colby cheese (grated)1 c. green peppers (cubed)1 medium onion (chopped)

Brown ground beef, onions, and greenpeppers. Add soup, mix well. Addmushrooms and olives. Cook Spaghetti andmix it with the rest. Layer in casseroledish with layers of Colby cheese. Bake at350 degrees for 50 minutes.

DESSERTS

BUTTERFINGER REFRIGERATOR PIEJohn Jaeger

3 King-size Butterfinger candy bars12 oz. tub of Cool WhipLarge Graham Cracker Crust

Crush Butterfinger candy bars while they arestill in the wrapper. Mix with Cool Whip.Put in Graham Crackers crust. Freeze atleast 2 hours. Soften before serving.

CHERRY DELIGHTJoAnne Chapman

Crust: \ ..2 c. flour (plain or self-rlslng)2 sticks margarine1 c. pecans - chopped fine

Mix all together, pat into bottom of 9x13pan. Bake at 350 for 20 minutes. Let crustcool.

Filling:1 8 oz. pkg cream cheese1 box of powdered sugar1 8 oz. container of Cool Whip1 can Cherry Pie Filling

Mix cream cheese & sugar, fold in Cool Whip.Spread on top of crust. Top with cherry piefilling.

CHOCOLATE CHIP CHEESECAKEPat Morris

1~ c. finely crushed creme-filledchocolate sandwich cookies (about 18cookies)2-3 Tbs. margarine or butter, melted3 8-oz. pkg. cream cheese - softened1 14-oz. can Eagle Brand Sweetened

Condensed Milk (NOT evaporated)3 eggs2 tsp. vanilla extract1 c. mini chocolate chips1 tsp. flour

Preheat oven to 300 degrees. Combine crushedcookies and margarine; press firmly onbottom of 9-inch spring form pan or 13x9inch baking pan. In large mixing bowl, beatcheese until fluffy. Gradually beat insweetened condensed milk until smooth. Addeggs and vanilla; mix well. In a smallbowl, toss together ~ cup chips with flourto coat; stir into cheese mixture. Pourinto prepared pan. Sprinkle remaining chipsevenly over top. Bake 55 to 60 minutes oruntil set. Cool. Chill thoroughly.Garnish as desired. Refrigerate leftovers.

CHOCOLATE DELIGHTJoAnne Chapman

Crust:1 c. flour1 stick margarine melted~ c. finely chopped nuts

Combine flour, nuts, and margarine; mixwell. Press into 9x13 in. baking dish.Bake at 350 degrees for 15 minutes. Cool.

Second layer:8 oz cream cheese, softened1 c. sifted confectioner's sugar1 c. Cool Whip

Combine cream cheese and sugar; mix untilwell blended. Fold in whipped topping andspread over crust. Chill.

Third layer:2 small boxes chocolate instant pudding3 c. milk

Mix milk with pudding and let set untilthickened. Spread pudding over cream cheesemixture. Chill.

Fourth layer:Garnish with additional Cool Whip andsprinkle with chopped nuts.

CREAM PUFFSJohn Jaeger

1 c. sifted flour4 eggs1 c. water~ c. margarineinstant pudding (preferred flavor) orwhipping cream (whipped)

Heat water and margarine to boiling pointin saucepan. Stir in sifted flour. Stirconstantly until mixture leaves the sidesof the pan and forms into a ball (about 1minute). Remove from heat and allow to coolfor a couple of minutes. Beat in 4 eggs,one at a time. Beat mixture until smoothand velvety. Drop from spoon onto greasedbaking sheet 3 inches apart. Bake untildiy - 45-50 minutes at 400 degrees. Allowto cool. When cool, cut off tops with sharpknife. Scoop out excess filaments of soft'dough. Fill with pudding or whipped creamand put cream puff tops back on.

DERBY PIEPam Dennis

1 c. chocolate chips (6-oz.)1 c. English walnuts2 eggs, beaten1 c. sugar1 stick butter, melted and cooled~ c. flour1 tsp. vanilla

Mix sugar and flour and eggs, then butt~r.Add walnuts and chocolate chips and vanilla.Pour into unbaked pie shell and bake 30minutes at 350 degrees. Test withtoothpick. Bake longer if necessary -itshould be chewy, not runny.

DIRT CAKELori .Haney

Crush well one 20 oz. Pkg. of Oreo cookies(I use the blender, putting in 3 cookies ata time -- don't scrape cream) set aside.

Cream together with fork or mixer~ stick margarine8 oz. cream cheese1 c. powdered sugar

Mix together with wisk3 ~ c. milk2 pkgs. instant French Vanilla pudding12 oz. Cool Whip

Add this to cream mixture. Mix well.

Using a new clay pot 8" dist. at top. Plugthe bottom hole with a plastic containerlid. Layer cookies and pudding mixtureend with cookies and refrigerate.

Decorate with items such as, a small handshovel, plastic flowers -- and if you'remaking this for children some Gummi worms.

ECLAIR CAKETodd Lewis

2 small boxes vanilla instant pudding12 oz. container Cool Whip topping1 box Graham crackers1 contaner Chocolate frosting

In a large bowl, mix pudding according todirections. Blend Cool Whip with pudding.In a 9x13" Pyrex dish layer Grahamcrackers. Pour half of pudding & toppingmixture over this. Place a second layer ofGraham crackers and top with remainingpudding mixture. Place a third layer overthis. Remove top of frosting container andplace in microwave for about 30 seconds, eruntil it can be poured over crackers. Pourover Graham crack~rs. Refrigerate at least2 hours. Serve cold.

GINGER BREADJohn Jaeger

1 c. sugar1 tsp. cinnamon2 ~ c. flour1 tsp. ginger2 eggs1 c. melted margarine1 c. molassas1 c. boiling water1 c. warm water2 tsp. baking soda~ tsp. salt

Mix together the sugar and 2 eggs. Add themolasses and warm water. Sift together thebaking soda, salt, ginger, cinnamon, andflour; add them to the sugar mixture. Stir.in the melted margarine and boiling water.Bake at 350 degrees for 20-35 minutes.

MILKY WAY CAKEBeth Lynn

2 c. flour2 c. sugar1 tsp. baking soda2 sticks of margarine4 Tbs. cocoa1 c. water~ c. buttermilk2 eggs1 tsp. Vanilla

Mix the flour, sugar and baking sodatogether. Set this aside. In a saucepanmelt the margarine, add the cocoa andwater; bring to a boil. Pour this over the'dry ingredients. Add the buttermilk, eggs,and vanilla. Bake at 350 degrees for 30minutes.

Icing:Melt 1 stick margarine and 4 Milky Waycandy bars over low heat. When this ismelted, stir in ~ box of powered sugar; add3 Tbs. of milk. Mix until well blended (alittle more milk may have to added to makethis easy to spread over cake) .

MISSISSIPPI MUD CAKEsteve Baker

2 sticks margarine or butter~ c. cocoa2 c. sugar4 eggs, slightly beaten1 ~ c. self-rising flour1 ~ c. chopped nuts1 tsp. vanilla flavoringMiniature marshmallowsChocolate frosting

Melt butter & cocoa together. Remove fromheat; stir in sugar & beaten eggs; mixwell. Add flour, chopped nuts & vanilla,mix well. Spoon batter into a greased9xl3x2-inch pan and bake at 350 degrees for35 to 45 minutes. Sprinkle marshmallows ontop of warm cake. Pour your favoritechOcolate frosting over cake. Sprinkle afew nuts on top.

NO EGG CHOCOLATE CAKEJohn Jaeger

1/3 c. cocoa2 c. sugar3 c. flour1 tsp. baking soda1 tsp. salt~ c. chopped nuts2 Tbs. vinegar~ c. + 2 Tbs. vegetable oil1 1/3 c. cold water1 tsp. vanilla

Stir together cocoa, sugar, flour, salt,baking soda. Make a well in mixture. Addvinegar, oil, vanilla, and water, stir.Pour mixture into a greased 13x9" bakingpan. Bake at 350 degrees for 30 min.

PEACH COBBLERNancy Sellers

1 c. self rising flour1 c. sugar1 c. milk

Melt 1 stick of margarine in 8x8" bakingdish. In a separate bowl, mix flour, sugarand milk; pour this into baking dish. Addtwo cups fresh or canned fruit of yourchoice. Bake at 350 degrees for 20-30minutes, or until lightly golden brown.

PUMPKIN CHEESECAKEPam Dennis

3/4 c. graham cracker crumbs~ c. ground pecans2 Tbs. sugar \2 Tbs. brown sugar1/4 c. butter or margarine, melted3/4 c. sugar3/4 c. canned pumpkin3 egg yolks1 1/2 tsp. ground cinnamon~ tsp. ground mace~ tsp. ground ginger1/4 sp. salt3 (8-oz.) packages cream cheese, softened1/4 c. plus 2 Tbs. sugar1 egg1 egg yolk2 Tbs. whipping cream1 Tbs. cornstarch~ tsp. vanilla extract~ tsp. lemon extractWhipped cream (optional)Pecan halves (optional)

Combine first 5 ingredients; mix well.Firmly press mixture into a 9-inchspringform pan. Combine 3/4 cup sugar,pumpkin, 3 egg yolks, spices, and salt in amedium bowl; mix well, and set aside. Beatcream cheese with an electric mixer untillight and fluffy; gradually add 1/4 cupplus 2 tablespoons sugar, mixing well. Adegg, egg yolk, and whipping cream, beatingwell. Add cornstarch and

(Pumpkin Cheesecake con't.)

flavorings; beat until smooth. Add pumpkinmixture; mix well. Pour into prepared pan.Bake at 350 degrees for 50 -55 minutes.(Center may be soft but will firm whenchilled.) Let coolon a wire rack; chillthoroughly. Garnish with whipped cream andpecans, if desired.

Yield: one 9-inch cheesecake.

RED VELVE T CAKEPat Morris

1 ~ c. sugar~ c. shortening2 eggs2 oz. red food coloring2 Tbs. cocoa2 1/4 c. sifted flour1 scant tsp. salt1 c. buttermilk1 tsp. vanilla1 tsp. baking soda1 tsp. vinegar1 tsp. butter flavoring

Cream sugar and shortening; add eggs andblend. Make a paste with food coloring andcocoa and add to mixture. Alternately addflour, salt, buttermilk, and vanilla. Mixbaking soda and vinegar in a small bowl, andadd to batter. Add butter flavoring andblend. Bake in 2 8" pans for 30 minutes at350 degrees. Frost with Red Velvet CakeFrosting and sprinkle with coconut.

RED VELVET FROSTINGPat Morris

3 Tbs. flour~ tsp. salt1 c. milk1 c. margarine1 c. sugar2 tsp. vanillashredded coconut (opt.)

Blend flour, salt, and milk; simmer untilthick, stirring constantly. Let cool.

Cream margarine, sugar, vanilla and mixwell with flour mixture. Spread evenlyover cooled Red Velvet Cake. Sprinkle withcoconut if desired.

SNICKER PIEChris Johnson

1 quart Chocolate or Vanilla Frozen Yogurtor Fat-Free Ice Cream8 oz. lite or Fat-Free Cool Whip1/3 c. Grape Nuts1/4 c. smooth or crunchy Peanut Butter1 small sugar free or fat-free chocolate

instant pudding

Mix all together and put in pie plate.Freeze.

SOCK-IT-TO-ME CAKEBeth Lynn

1 pkg. Duncan Hines Golden Butter Cake Mix1/3 c. oil~ c. sugar4 eggs8 oz. sour cream

Mix all ingredients.9x13" pan)with Pam.for 40-45 minutes.

Spray Bundt pan (orBake at 350 degrees

STRAWBERRY NUT SALADPam Dennis

2 pkg. strawberry jello1 c. boiling water1-1/2 pt. or 2 ~10 oz.) pkg. strawberries3 ripe bananas1 can crushed pineapple with juice1 c. Pecans, chopped1 pt. Sour cream or whipped cream

Mix all ingredients except whipped cream orsour cream. Pour 3 cups into dish and placein refrigerator until set. Take out andspread sour cream or whipped cream on top.Pour rest of the jello mixture on top andlet set in refrigerator.

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BLUE CHEESE DRESSINGDanny Winbush

1 pkg.Hidden Vailey Ranch Buttermilkdressing

1 pkg. blue cheese - crumbled1 c. mayonnaise1/4 c. buttermilk1/4 c. sour cream

Combine dressing mix, mayo , buttermilk andsour cream (add more mayo if you like itthick). When this is the consistency youlike, add blue cheese.

Chill for at least an hour before serving.Serve over salad or with Toasty French breadslices*.

*recipe for Toasty French Bread Slices isincluded in this booklet.

BLUEBERRY CHEESECAKE SQUARESNancy Sellers

1 box Blueberry Muffin Mix (the one withreal blueberries)

1/4 c. margarine~ c. sugar8 oz. cream cheese1 egg2 Tbs. milk1 Tbs. Lemon juice~ c. nuts (optional)~ tsp. vanilla

Rinse & drain blueberries. Thoroughly cutfirm butter into muffin mix. Set aside ~cup mixture for topping. Press remainder inbottom of 8 inch pan. Bake at 350 degreesfor 10-15 minutes (just until lightlybrown) ;check often. Blend sugar and creamcheese until smooth; add milk, egg, lemonjuice, & vanilla. Beat well. Spread overbaked crust; sprinkle with drainedblueberries. Top with remainder of topping(and nuts). Return to oven, bake about 30more minutes at 350 degrees. Cool; thenchill several hours before cutting intosmall squares. Store in refrigerator.

BRICKLEPat Morris

12 oz. pkg chocQlate chips~ c. chopped pecans40 saltine crackers1 stick margarine1 stick butter1 c. brown sugar

Preheat oven to 400 degrees.

1. Line cookie sheet with aluminum foil onbottom and up the sides. Lay 40 individualcrackers on top of foil.

2. Combine margarine, butter and brownsugar in a saucepan and bring to a boil.Stirring constantly, boil for 3 minuLes.Pour this mixture over the crackers andbake in oven for 5 minutes.

3. Remove from oven and sprinkle withpecans and chocolate chips. When chipshave melted, spread evenly over crackers.Cool. You can refrigerate to hurry theprocess. When thoroughly cooled, breakinto pieces.

BROWN SUGAR SPICE COOKIESMelissa Moore

1~ c. softened butter2 c. packed brown sugar1 egg4 c. all-purpose flour2 tsp. cinnamon1 tsp. ground nutmeg~ tsp. ground cloves1/4 tsp. baking soda

Cream butter and brown sugar, add egg.Beat until light and fluffy. Stir flourwith spices and baking soda, add to creamedmixture; mix well. Cover and chill untilfirm, about 2 hours. On floured surfaceroll dough to 1/8" thickness. Cut intoshapes with cookie cutters. Place onungreased cookie sheet. Bake at 350degrees for 8-10 minutes or until lightlybrowned.

Makes about 6 dozen cookies.

CHEWY OATMEAL COOKIESMelissa Moore

3/4 c. butter flavor shortening1 1/4 c.firmly packed light brown sugar1 egg \1/3 c. milk1~ tsp. vanilla3 c. Quick oats (not instant or

old fashioned)1 c. all-purpose flour~ tsp. baking soda~ tsp. salt1/4 tsp. cinnamon1 c. raisins1 c. coarsely chopped walnuts

Heat oven to 375 degrees. Grease bakingsheet. Combine shortening, light brownsugar, egg, milk, and vanilla in largebowl. Beat at medium speed until wellblended. Combine oats, flour, baking soda,salt and cinnamon. Mix into creamedmixture at low speed. Stir in raisins andnuts. Drop rounded tablespoonfuls on dough2 inches apart onto baking sheet. Bake at375 degrees for 10 to 12 minutes or untillightly browned. Coolon baking sheet fora couple of minutes.

Makes about 2 ~ dozen.

CHILI CHEESE DIPNancy Sellers

1 lb. bacon1 c. chopped onions2 lb. pkg. Velveeta cheese or cheese

spread2 cans chili without beans2 cans Ro-tel tomatoes with hot greenchilies, chopped

Cook and crumble bacon. Cook onions untilgolden in color; do not let them turn dark.Melt cheese and mix all the ingredientstogether. Serve hot with corn chips. Thisrecipe makes a large amount - may be cut tofit your needs.

CHILI IN PASTRY CUPSPat Morris

3/4 lb. ground beef (or ground chuck)1/3 c. chopped green peppers1/3 c. chopped onion1 7~ oz. can tomatoes, pureed1 4 oz. can chopped green chiles, drained1/4 c. tomato paste1 tsp. sugar1/4 tsp. salt3/4 tsp. chili powderCornmeal Pastry cups (recipe follows)

Cook ground beef, green peppers, and onionin a skillet until meat is browned, stirringto crumble meat; drain. Add tomatoes andnext five ingredients, stirring well; simmer10 minutes. Serve hot in cornmeal pastrycups.

Makes 4 dozen appetizers.

Use with Cornmeal Pastry Cups (recipefollows)

CHOCOLATE NUT CUPSLori Haney

1 12 oz. pkg. semi-sweet chocolate chips1 12 oz. pkg. peanut butter chips3 Tbsp. oil3/4 can peanuts

Place paper nut cups on cookie sheets beforemelting chips.Melt both kinds of chips and oil in a bowlin microwave, stirring every 25 secondsuntil completely melted. Be careful not toovercook. Add peanuts and stir well. Dropby spoonfuls into paper nut cups. Chill atleast one hour before serving.

CORNMEAL PASTRY CUPSPat Morris

1 3/4 c. all-purpose flour1/4 c. yellow' cornmeal~ tsp. salt~ c. shortening4-6 Tbs. cold water

Combine flour, cornmeal, and salt; cut inshortening with a pastry blender untilmixture resembles coarse meal. Sprinklecold water (1 tablespoon at a time) evenlyover surface; stir with a fork until dryingredients are moistened. Shape doughinto 48 balls. Place in greased 1 3/4 inchtart pans, shaping each ball into a shell.Bake at 350 degrees for 20 minutes or untillightly browned. Coolon wire racks.

Yield: 4 dozen pastry cups

CRUNCHY ALMOND BUTTER MUFFINSMelissa Moore

2 c. flour1 c. sugar~ tsp. salt1 stick butter - melted2 eggs3/4 c. sour cream1 tsp. Almond extract1/4 tsp. baking soda

Combine flour, sugar, salt and baking soda.Beat together butter, eggs, sour cream andalmond extract. Add to dry ingredients,mixing until well blended. Spoon intogreased muffin cups.

Topping:1/3 c. butter~ c. brown sugar3/4 c. flour~ c. Almonds - chopped

Prepare topping by cutting in butter tobrown sugar and flour until mixture iscrumbly. Add chopped almonds, and sprinkleover batter in muffin cups. Bake at 375degrees for 15 to 20 minutes. Cool in panand serve warm.

yields 12

FRENCH LEMON SQUARESMelissa Moore

Blend with fork until crumbly:

3/4 c. cold butter or margarine1/3 c. powdered sugar1~ c. flour

Press mixture into a greased, floured pan.Bake 15-20 minutes at 350 degrees.

3 eggs, slightly beaten1~ c. sugar3 Tbs. flourjuice of one lemon

Mix these four ingredients; pour over top ofcooked pastry and bake 15-20 minutes at 350degrees.

After this cools, sprinkle with powderedsugar and cut into bars.

HELLO DOLLIESBeth Lynn

Preheat oven at 350 degrees. Melt 2 sticksof margarine; add 2 cupsof graham cracker crumbs to make acrust. Mix 2 cups each: coconut, chocolatechips, chopped pecans; add 2 cans of EagleBrand Milk to this mixture. Spread this overgraham cracker crust.Bake 25-30 minutes

HONEY HAM TORTILLA ROLLSPat Morris

1 can(4 1/4 oz. size) Underwood Honey HamSpread \

1 pkg. (3 ounces) cream cheese, softened1/4 c. crushed pineapple, well drained1 Tbs. chopped green onions1 tsp. honey4 (8-inch) flour tortillas

With electric mixer, beat ham, and creamcheese together until smooth. Stir inpineapple, green onions and honey.Spread 1/4 cup ham mixture on each flourtortilla to within ~ in of edges. Roll upeach tortilla starting from one edge; wrapin plastic wrap and refrigerate 2 to 8hours before serving.To serve, cut each tortilla roll into ~inch slices and arrange on platter. Makesappetizer servings for 8.

DIP6 Tbs. mayonnaise1/4 c. mustard2 Tbs. honey

Mix these 3 ingredients in a small bowl.Serve with appetizers.

MARINATED CHEESE AND CAULIFLOWERSteve Baker

4 oz. Cheddar or Colby cheese4 oz. Muenster or Fontina cheese4 oz. lean fully cooked ham~ c. of olive oil or cooking oil~ c. of tarragon vinegar3 cloves of garlic quartered2 tsp. sugar1 tsp. dry mustard1 tsp. crushed red pepper1 large sweet red pepper cut into smallpieces2 c. cauliflower florets

Cut cheese and ham into small pieces.Combine oil, vinegar, garlic, sugar,mustard and crushed red pepper.Stir in cheese, ham, red pepper, andcauliflower. Cover and chill 2 to 7 days,stirring occasionally.

To serve, let stand 30 minutes at roomtemperature. Serve with toothpicks.

Makes 16 servings.

PARTY PIZZASPat Morris

Brown 1 lb. hot sausage and 1 lb. mild\sausage.

Add 1 lb. Velveeta cheese and melt.Add 1 Tbs. catsup, a dash of A-1, garlicsalt and oregano.Spread on 2 loaves of party rye.Top each with pizza sauce & grated Parmesancheese.Put on cookie sheet and freeze.When frozen, store in plastic bag.Take from freezer, and bake about 10 minutesat 450 degrees.

PEANUT BUTTER BLOSSOMSBeth Lynn

1 can Eagle Brand Sweetened Condensed Milk~ c. peanut butter2 c. biscuit baking mix1 tsp. vanilla~ c. powered sugar (to roll the peanut

butter balls in before baking)Preheat oven at 375 degrees. In large bowlbeat Eagle Brand milk and peanut butteruntil smooth. Add biscuit mix and vanillamix well. Shape into 1 inch balls. Place 2inches apart on ungreased baking sheet. Bakefor 6 to 8 minutes or until lightly brown.Press chocolate kiss in center of eachcookie after they have cooled some.

PINWHEELSAnita Llewellyn

2-3 cans crescent rolls1 pkg. ham (the kind that comes in arectangular pkg.)mustardCheddar cheese

Unroll crescent rolls so that there arefour rectangles, pinch diagonal linetogether. Press rectangles out so that youcan lay ham slice on dough, and have alittle dough extending past ham. Squirtmustard on ham in a "squigglyH pattern.Sprinkle enough cheese over ham to lightlycover. Starting with the short end, rolldough tightly. Cut in slices about ~ inchthick. Bake according to directions oncrescent roll pkg., except a little lesscooking time.

ROASTED RED PEPPER DIPPat Morris

2 8-oz pkg. cream cheese, softened~ c. milk1 7-oz. jar of roasted red peppers, drained

and chopped2 cloves of garlic~ c. chopped fresh parsley~ c. snipped Chives~ tsp. dried Thymesalt and pepper to taste

Beat cream cheese and milk until smooth.Fold in remaining ingredients and mix.Serve at room temp. with fresh carrotsticks, celery sticks and small crackers.Makes 2 ~ cups of dip.

SAUSAGE BALLSLori Haney

1 lb. mi ld sausaqe2 c. Cheddar cheese - shredded3 c. Bisquick baking mix

Mix sausage and cheese together well. AddBisquick 1 cup at a time, blending well,until all three ingredients are completelymixed together. Shape into small balls andplace on cookie sheets.Bake at 350 for about 10 minutes or untillight golden brown. Makes about 7 dozen.

SCRUMPTIOUS CHOCOLATE LAYER BARSMelissa Moore

2 c. semi-sweet chocolate chips8 oz. cream cheese5.3 oz. can evaporated milk1 c. chopped walnuts~ tsp. Almond extract3 c. unsifted flour1~ c. granulated sugar1 tsp. baking powder1 c. softened butter2 eggs

Combine chocolate chips, cream cheese andevaporated milk in sauce pan at low heat,stirring constantly until smooth. Removefrom heat. Stir in nuts and extractblending well. Set aside to cool. In alarge bowl, by hand or with a blender,blend flour, sugar, baking powder, butterand eggs until it resembles coarse crumbs.Press ~ mixture into greased 13x9" pan.Spread cooled chocolate mixture over firstlayer, then sprinkle remaining mixture overall. Bake at 375 degrees for 35 to 40minutes. Cool, cut and store.

S'MORES CHEESECAKE SQUARES(From Philadelphia Cream Cheese box)

Pat Morris

18 whole graham crackers (5x2~-incheach)- divided1/3 c. butter or margarine, melted1 ~ c. sugar, divided4 pkg. (8 oz. each) cream cheese, softened1 tsp. vanilla4 eggs6 bars (1.55 oz. each) milk chocolatecandy, coarsely chopped, divided1 cup miniature marshmallows

Place 14 of the graham crackers in foodprocessor container; cover. Process untilfinely ground. Add butter and ~ cup of thesugar. Mix well. Press into bottom of 13x 9-inch baking pan. Coarsely chopremaining 4 graham crackers; set aside.

Mix cream cheese, remaining 1 cup sugar andvanilla with electric mixer until wellblended. Add eggs; mix until blended.Stir in ~ of the chopped candy. Pour intocrust. Sprinkle with remaining candy,marshmallows and reserved chopped grahamcrackers.

Bake at 350 for 40 minutes or until centeris almost set. Cool. Refrigerate 3 hoursor overnight. Cut into bars. Makes 18.

SNICKER DOODLESMelissa Moore

~ c. butter3/4 c. sugar

Cream together.

Add one egg

Sift into a separate bowl:1 1/4 c. flour1/4 tsp. salt~ tsp. baking soda1 tsp. cream of tartar

Add dry ingredients slowly to creamedingredients, mix well. Chill one hour.Roll into balls. Combine 1 Tbs. sugar and1 Tbs. cinnamon, and roll balls of dough inthis mixture. Bake 10 minutes at 400degrees.

Serves 24

TOASTY FRENCH BREAD SLICESDanny Winbush

1 pkg. French Bread (2 loaves)butter spray or 1/4 c. butter

2 tsp. minced garlic1 tsp. Italian seasoning1/4 c. Parmesan cheese

Pre-heat oven 375 degrees.Slice bread (you should have 15 slices perloaf). combine garlic, Italian seasoningand cheese. Arrange slices on baking panspray with butter spray/or drizzle withbutter. Sprinkle with seasonings bakeuntil toasty.

Serve with dip.

TUNA BALLPat Morris

8 oz. cream cheese, softened1 can tuna (in oil) not drained1/4 c. minced onions1 c. finely chopped pecans

Mix with mixer; refrigerate until firm (afew hours). Form into a ball and roll inparsley.

VEGETABLE PIZZALori Haney

2 8-count cans crescent rolls1 pkg. dry ranch dressing mix1 8 oz. pkg. cream cheese3/4 c. sour cream4 oz. cheddar cheese shredded~ c. of 4 or 5 different fresh vegetables,

chopped or shredded. .Suggestions for vegetables: broccoll,carrots, green peppers, cucumbers,(canned)water chestnuts-drained.

Spread crescent rolls flat onto lightlygreased sheet. Be sure to close any smallholes and push dough until it touches allfour sides of pan. Bake according totemperature on can of crescent rolls untillightly brown. Cool completely. Mix sourcream, cream cheese and dressing mix untilwell blended and creamy. Spread on bakedand cooled crescent rolls. Sprinkle cheeseand vegetables on top of dressing mixture.Chill and serve.

WHITE AND DARK CHOCOLATE TRUFFLE SQUARESBetty Carla Jacobs

10 oz. pkg. Vanilla Milk Chips1 Tbs. butter flavor shortening1/3 c. whipping cream2 Tbs. butter1 c. semi-sweet chocolate chips~ tsp. vanilla extract

Line square pan, 8x8x2 inches with heavyfoil. In small bowl combine vanilla milkchips and shortening. Microwave on high for1 minute or just until chips are melted andsmooth when stirred. Pour this mixture intoprepared pan. In medium bowl mix whippingcream and butter together, microwave on highfor 30 seconds to 1 minute, stirring every30 seconds, until mixture begins to boil.Immediately stir in chocolate chips untilcompletely melted; continue stirring untilmixture cools and thickens slightly. Stirin vanilla extract. Pour into pan overvanilla mixture. Chill for 10 minutes.Before mixture firms up, cut through alllayers, scoring into 1 inch squares. Cover;chill until firm. Cut with sharp knifefollowing score marks. Serve chilled.Makes about 4 dozen squares.

FRUIT TEALori Haney

1 12-oz. can frozen pineapple/orange juice(thaw)

1 6-oz. can frozen lemonade (thaw)4 family size tea bags1 1/4 c. sugar

Use a gallon size container. Brew.teabags; let cool a little before addlng tocontainer. Put sugar in container and addtea. Mix juices with tea, add water tofill the rest of the container. Mix welland chill.

PINK LADY PUNCHPat Morris

32 oz. cranberry juice cocktail1~ c. sugar32 oz. pineapple juice1 ~ Tbs. almond extract2 quarts ginger ale or Sprite

Slowly add cranberry juiceuntil sugar is dissolved.juice and almond extract.ginger ale or Sprite whenMakes 32 punch cups.

to sugar. StirAdd pineappleChill. Add

ready to serve.

SPARKLING CRANBERRY PUNCHBetty Carla Jacobs

1 2 ltr. bottle lemon-lime carbonatedbeverage, ahilled

1 (48 oz)bottle cranberry-apple juicedrink, chilled

1 ~ c. White grape juice, chilled

Combine all ingredients.over ice.

Serve immediately

yields 1 gallon

WASSAILMelissa Moore

6 sticks of cinnamon16 whole cloves1 tsp. ground all-spice1/4 c. sugar2 c. cranberry juice6 c. apple juice or cider1 tsp. bitters

Tie spices together in a cloth bag. Combinesugar, juices and bitters. Simmer together10 minutes. Remove spice bag. Serve hot.

This can be made for a large group using a30 cup percolator with the spices placed inthe basket. Use the same amount of spicesand multiply the recipe 4 times.