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Baked Cheese Sandwiches Ingredients: - 5 eggs - 3 c. milk - 1 tsp. mustard - bread - cheese slices Directions: - Make 4 cheese sandwiches (with 2 slices of American cheese in each sandwich). - Remove crusts and arrange in baking dish. - Mix eggs, milk and dry mustard and pour over sandwiches. - Bake in 400° oven for 20 minutes or until brown on top.

Teresa'S Brisket Ingredients: - garlic - onion - celery powder - minced onion - bottle of liquid smoke - brisket - Worcestershire sauce - black pepper Directions: - Cover with all ingredients and refrigerate overnight in a 13 x 9-inch pan. - Next morning add 1 bottle Worcestershire sauce and black pepper. - Bake in 275° oven for 6 to 8 hours. - Cover with barbecue sauce.

Heavenly Rice Ingredients: - 3/4 c. rice (without salt) - 1 small can pineapple, drained - sugar to taste - 1 c. cream, whipped - miniature marshmallows Directions: - Cook rice. Drain off excess water. - While hot, mix in drained pineapple. Add sugar to taste. - Let set until cold. - Whip the cream and fold into rice. - Add a few marshmallows, if you like.

Baked Salmon Loaf Ingredients: - 1 (1 lb.) can salmon - 1/2 c. chopped celery - 1/4 c. chopped onion - 1/4 lb. chopped fresh mushrooms - 1/4 c. evaporated skim milk - 2 egg whites or egg substitute to equal 1 egg - 1 c. bread crumbs or oat bran cereal Directions: - You may add 1 1/2 tablespoons dill weed (fresh if possible); I don't.

Favorite Vegetable Soup(Low-Fat) Ingredients: - 1/4 c. diced onion - 2 packets instant chicken broth and seasoning mix - 2 garlic cloves, minced - 1 1/2 c. thinly sliced zucchini - 1/2 c. each thinly sliced carrots and chopped seeded tomato - 1 tsp. chopped fresh parsley - 1/4 tsp. basil leaves - 1/8 tsp. pepper Directions: - In 1 1/2-quart nonstick saucepan, combine onion, broth mix and garlic; cook, stirring occasionally, until onion is translucent. Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes. - Add 2 cups water and bring to a boil. - Reduce heat to medium, cover and cook until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside. - In blender container, in 2 batches, puree remaining soup; return pureed mixture to saucepan, add reserved vegetables and heat. - Makes 2 servings.

Sour Cream Lasagna Ingredients: - 1 (8 oz.) pkg. egg dumpling noodles - 1 1/2 lb. ground beef - 1 tsp. salt - dash of pepper - 1/4 tsp. garlic salt - 1/4 tsp. liquid smoke - 1 (8 oz.) can tomato sauce - 1 Tbsp. brown sugar - 1 c. cottage cheese - 1 (12 oz.) carton sour cream - 6 green onions, chopped - 3/4 c. grated Cheddar cheese Directions: - Cook noodles according to package directions; rinse and drain. Brown hamburger in skillet. - Add next 6 ingredients; mix well. Cook for 5 minutes; remove from heat. - Combine noodles with cottage cheese, sour cream and green onions. - Alternate layers of noodle mixture and meat mixture in 2-quart baking dish, ending with meat mixture. - Top with Cheddar cheese. - Bake at 350° for 30 minutes, or until heated through.

Tater Tot Casserole Ingredients: - 3/4 to 1 lb. ground beef or turkey - 1 small onion, chopped (optional) - 1 can cream soup (celery, mushroom or chicken) - 1 can whole kernel corn, drained - 1 c. shredded Cheddar cheese - frozen Tater Tots (I use Schwan's Quik Taters) Directions: - Lightly brown ground meat and onion. - Drain off fat. - Spread in bottom of casserole dish. - Mix cream soup with 1/2 can milk. Spread corn over meat and soup over corn. - Don't stir. - Sprinkle cheese over soup. - Cover top with frozen Tater Tots. - Bake at 325°, covered, about 30 to 40 minutes, or longer if potatoes are not done.

Earthquake Cake Ingredients: - 1 1/2 c. chopped pecans - 1 1/2 c. shredded coconut - 1 box German chocolate cake mix - 1/2 c. oleo or margarine - 1 (8 oz.) pkg. cream cheese - 3 c. 4x sugar Directions: - Prepare cake mix according to package directions. - Grease 9 x 13-inch pan. - Combine pecans and coconut; sprinkle in bottom of pan. - Pour prepared cake mix over pecan and coconut mixture.

Raw Gluten Ingredients: - 2 lb. whole wheat flour - 1 qt. water Directions: - Mix whole wheat flour with water into a firm texture. - Make sure all flour is mixed well (medium to firm dough). - Let set for 45 minutes (no less). - Put dough in a colander and while running cold water, continually squeeze dough to wash out starch from mixture. - Continue to squeeze dough, while at the same time, making sure dough stays firmly together. - Keep rinsing until all graininess is removed and water is clear from rinsing. - Cover with water until ready to use. - Yield: 1 pound.

Lemon Chicken And Zucchini Ingredients: - 1 1/2 lb. chicken breasts and thighs - 1/4 c. chicken broth - 1 Tbsp. cornstarch - 2 Tbsp. soy sauce - 1 tsp. sugar - 2 Tbsp. cooking oil - 1 tsp. grated ginger root - 3 1/2 c. sliced zucchini - 2 Tbsp. lemon juice Directions: - Skin, split and bone chicken breasts. - Skin and bone thighs. Cut chicken into 1-inch pieces. - Blend chicken broth into cornstarch; stir in soy sauce and sugar. - Set aside.

Meat Balls Ingredients: - 2 lb. ground beef - 10 oz. jar sweet relish - 2 tsp. garlic powder - 1/2 c. minced onions - 1/2 tsp. onion salt - 1 egg - 1 box barbecue Shake 'N Bake Directions: - Mix beef, sweet relish, garlic powder, onion powder, onion salt and egg. - Form into balls. - Put into bag of Shake 'N Bake. Cover good. - Cook at 350° for 30 to 40 minutes.

Butternut Chewies Ingredients: - 1/2 c. margarine, melted - 2 eggs - 2 c. light brown sugar - 1 tsp. vanilla - 1 1/2 c. flour - 2 tsp. baking powder - 1/2 tsp. salt - 1 c. chopped nuts Directions: - Beat eggs until light and foamy. - Beat in sugar, vanilla and margarine until creamy. - Combine flour, baking powder and salt. Add to egg mixture. - Mix until blended. - Stir in nuts. - Mixture will be stiff. - Spread in 13 x 9-inch greased pan. - Bake at 350° for 25 to 30 minutes. - Makes 2 dozen.

Tennessee Tea Ingredients: - 1 c. sugar - 1 c. Country Time Lemonade - 1/2 c. Instant Tea (not lemon flavored) - 1 c. white grape juice Directions: - Put all ingredients in gallon pitcher. Finish filling with water. Stir. Chill or serve over ice.

Apple Waldorf Salad Ingredients: - 1 Granny Smith apple - 1 red Delicious apple - 1/2 c. celery, chopped - 1 Tbsp. pecans - 1 Tbsp. lemon juice - 1/4 c. nonfat yogurt - dash of cinnamon - dash of nutmeg Directions: - Chop apples; do not peel. - Sprinkle with lemon juice. - Add celery, yogurt, pecans and spices. - Serve on purple cabbage or lettuce leaf. - Makes 4 servings. - Calories: - 61.8. - Fat grams: 1.405.

Jackie'S Coconut Pie Ingredients: - 1 1/2 sticks butter - 1 c. buttermilk - 3 c. sugar - 7 oz. can coconut - 8 eggs - 2 tsp. vanilla Directions: - Melt margarine. - Add eggs and sugar to margarine and beat. Add buttermilk and mix thoroughly. - Add vanilla and coconut. Mix thoroughly. - Pour into 2 deep dish pie shells. - Bake at 300° for 1 hour.

Navy Bean Soup Ingredients: - 2 (16 oz.) cans navy beans, undrained - 1/2 c. diced salt pork (optional) - 2 (14 1/2 oz.) cans stewed tomatoes, undrained - 2 medium potatoes, peeled and diced - 2 small onions, diced - 2 carrots, diced - 1 Tbsp. salt - 1/2 tsp. pepper - celery salt to taste Directions: - Mix all ingredients in a large Dutch oven. Add water, if needed to reach your favorite consistency. - Cook until vegetables are tender, but not mushy! - Makes 6 servings.

Layered Banana Pineapple Dessert Ingredients: - 1 1/2 c. graham cracker crumbs - 1/4 c. sugar - 1/3 c. margarine or butter, melted - 3 bananas, sliced - 1 (8 oz.) pkg. cream cheese, softened - 3 1/2 c. cold milk - 2 pkg. vanilla instant pudding and pie filling - 1 (20 oz.) can crushed pineapple, drained - 1 (8 oz.) tub Cool Whip, thawed Directions: - Mix graham cracker crumbs, sugar and margarine in a 13 x 9-inch pan. - Press evenly onto bottom of pan. - Arrange banana slices on crust. - Beat cream cheese in large bowl with wire whisk until smooth. - Gradually beat in milk. - Add pudding mixes. - Beat until well blended. - Spread evenly over banana slices. - Spoon pineapple evenly over pudding mixture. - Spread with whipped topping over pineapple. - Refrigerate 3 hours or until ready to serve.

Scalloped Potatoes Ingredients: - 1 large onion, sliced thin - 1 Tbsp. butter - 2 large potatoes, sliced thin - 2 Tbsp. lemon juice - 1 tsp. thyme - 1/2 tsp. salt - nonstick vegetable cooking spray - 1 Tbsp. whole wheat flour - 1 c. skim milk - 2 Tbsp. bread crumbs Directions: - Saute the onion in the butter until translucent. - Add the potatoes and combine. - Add the lemon juice, thyme and salt. - Mix well.

Herb Butter Ingredients: - 1/4 lb. Heritage butter, room temperature - 1 Tbsp. lemon juice - 3 Tbsp. fresh herb parsley - 3 Tbsp. taragon basil - salt and pepper to taste Directions: - Cream butter and lemon juice. - Beat in herbs, salt and pepper and chill. - Use on corn-on-the-cob or other vegetables.

Turnip Greens Ingredients: - 1 bucket turnip greens - 1 c. bacon grease - 1 Tbsp. salt - 1/4 tsp. baking soda Directions: - Wash greens in cold water to remove grit or any dirt. - In a large pot filled 3/4 full of water, add the bacon grease and salt. Bring to a boil. - Add the greens by the handful to the pot, letting them have a - little time to start to cook down before adding more. - When pot is full, you will need to poke the greens down for a few minutes as they like to come to the top of the pot and run over. - Add 1/4 teaspoon of baking soda to the greens to take the bitterness out. - Cook at a boil until greens are tender, perhaps a half hour. - Drain well. - While greens are draining in the colander, cut them up using two knives.

Bourbon Balls Ingredients: - 1/2 c. (1 stick) butter - 1 lb. (1 box) 10x confectioners sugar - 4 1/2 tsp. 100 proof bourbon - 8 sq. (1 oz. each) semi-sweet chocolate, broken into pieces - 36 pecan halves Directions: - Beat butter in medium-size bowl until light and fluffy. - Beat in gradually 10x confectioners sugar. - Slowly beat in bourbon. Chill 1 hour or until mixture is stiff enough to shape. - Roll into 1-inch balls. - Arrange in single layer on wax paper-lined tray. Chill 1 hour. - Melt chocolate in top of double boiler over simmering water. - Remove chocolate from heat; cool until a good dipping consistency. - Dip bourbon balls with 3-pronged fork halfway into chocolate. - Return to wax paper-lined tray. - Place pecan half on top of each ball. - When all the bourbon balls have been dipped, return tray to refrigerator. - Chill about 30 minutes or until firm. Makes about 3 dozen.

Pinto Beans Ingredients: - 1 1/2 c. dry beans - 3/4 tsp. ground ginger - 3 Tbsp. melted meat drippings - 1 1/2 tsp. salt or to taste - 1 heaping Tbsp. sugar Directions: - Look over beans and remove all split beans and gravel (if any). - Rinse well. - Put into 2 to 3-quart saucepan. - Add ginger; bring to boil and cover with lid. - Cook until beans have swollen and turned color, about 1 hour. - Add grease and salt and continue to cook, keeping water about 1-inch above beans at all times. - When beans begin to get tender, add sugar and cook until very tender.

Cook While You Sleep Cookies Ingredients: - 2 egg whites - pinch of salt - 1 c. chocolate chips - 1/4 tsp. cream of tartar - 2/3 c. sugar - 1 c. chopped nuts - coconut (optional) Directions: - Preheat oven to 350°. - Beat egg whites until foamy; add salt and cream of tartar. - Beat until stiff. - Add 2 tablespoons of sugar at a time, beating well after each addition. - Stir in vanilla, chocolate chips, nuts and coconut. - Drop by teaspoon onto foil lined cookie sheets. - Put in the oven and turn off oven immediately. - Do not open the door for at least 8 hours. - Carefully remove cookies from foil. - Makes 40 to 50 cookies.

Chili Spaghetti Ingredients: - 1 1/2 lb. hamburger - 1 mango, chopped (green pepper) - 1 onion, chopped - 3 cans tomato sauce - dash of chili powder Directions: - Fry mango and onion with piece of butter, then brown ground beef in same skillet. - Pour tomato sauce and chili powder in. - Let simmer together about 20 minutes.

Cherry Delight Ingredients: - 1 small container Cool Whip - 1 small can crushed pineapple, drained - 1 small pkg. cherry jello - 1 small container cottage cheese Directions: - Into a medium size bowl, put in pineapple. Add dry jello. Stir. Then add cottage cheese. Stir and finally add Cool Whip. Stir. Refrigerate.

Banana Split Dessert Ingredients: - 2 c. crushed graham crackers - 2 c. powdered sugar - 2 eggs, lightly beaten - 1 large can crushed pineapple - 1/4 c. crushed nuts - butter - 1 tsp. vanilla extract - firm bananas - 2 c. whipped cream - maraschino cherries Directions: - Combine cracker crumbs and 6 tablespoons melted butter, mixing well. - Press crumb mixture into bottoms of a 13 x 9-inch pan. Combine 1/2 cup butter, sugar, vanilla and eggs. - Beat until fluffy. - Spread sugar mixture over crumb layer. - Slice bananas lengthwise. - Arrange over sugar mixture. - Spoon pineapple over bananas. - Cover pineapple layer with whipped cream. - Sprinkle with nuts. - Garnish with cherries. - Chill for 6 hours before serving.

Strawberry Salad Ingredients: - 2 crushed bananas - 1 can crushed pineapple - 1 small pkg. frozen strawberries or 1 pt. fresh strawberries - 2 pkg. strawberry Jell-O - 1 c. boiling water - 1 carton sour cream Directions: - Add water to Jell-O. - Stir to dissolve. - Add strawberries, bananas and pineapple. - Pour half into pan. - Let harden.

Peanut Butter Pie Ingredients: - 2 eggs - 1 c. corn syrup - 1/2 c. peanut butter - 1 tsp. vanilla - 1 unbaked 8-inch pie crust Directions: - Beat eggs. - Mix eggs, corn syrup, sugar, peanut butter and vanilla together. - Pour into unbaked pie crust. - Bake at 350° for 45 to 60 minutes, until top is brown and crisp.

Foolproof Fudge Ingredients: - 3 (6 oz.) pkg. chocolate chips - 1 (14 oz.) can Eagle Brand milk - dash of salt - 1 1/2 tsp. vanilla - 1/2 c. chopped nuts Directions: - In a heavy saucepan, over low heat, melt chips with milk. Remove from heat, stir in remaining ingredients. - Spread evenly in 8-inch square dish. - Chill 2 hours before cutting, then store at room temperature. - Makes 1 3/4 pounds.

Hamburger Party Balls Ingredients: - 1 1/2 lb. hamburger - 1/2 c. chopped dill pickles - 1/4 c. Carnation cream - 2 Tbsp. Shake 'n Bake for chicken - 1 onion, chopped (optional) Directions: - Mix well. - Shape into balls. - Roll in remainder of Shake 'n Bake and bake in 350° oven for 20 to 30 minutes or until done. Toothpicks can be put in balls when done.

Pigs In Blanket Ingredients: - 1 pkg. cocktail hot dogs - 5 cans crescent rolls Directions: - Wrap wiener - rolls around hot dogs and cook as directed on package. - Serve - warm - with mustard. - (Can be done ahead of time and warmed in microwave.)

Fresh Tomato Salsa Ingredients: - 5 medium tomatoes, diced - 1/3 c. tomato sauce - 1/4 c. purple onion, finely chopped - 3 cloves garlic, minced - 1 or 2 small jalapeno peppers, seeded and minced - 2 Tbsp. cilantro - 1 tsp. minced oregano - 2 Tbsp. lime juice - 1 tsp. salt Directions: - Combine all ingredients, stirring gently; cover and chill.

Fresh Apple Cake #2 Ingredients: - 1 c. cooking oil - 2 eggs - 1 tsp. salt - 2 tsp. baking powder - 1 c. chopped nuts - 3 c. raw chopped apples (2 to 3) - 1 3/4 c. sugar - 2 1/2 c. flour - 1 tsp. soda - 1 c. coconut - 1 tsp. vanilla Directions: - Mix oil, sugar and eggs in bowl. - Beat until creamy. - Add a little at a time the flour, salt, soda and baking powder. - Add apples, nuts, coconut and vanilla. - Bake for 1 hour in angel food pan at 350°

Pumpkin Pie Dessert Ingredients: - 2 1/4 c. crushed butter flavored crackers (about 50) - 1/2 c. sugar - 3/4 c. melted margarine - 2 cups cold milk - 2 packages instant vanilla pudding mix - 1 can (15 oz.) solid pack pumpkin - 1 tsp. pumpkin pie spice - 1/2 tsp. ground cinnamon - 1/4 tsp. ground ginger - 1/4 tsp. ground nutmeg - whipped topping - chopped peanuts Directions: - In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9x13 pan. Set aside. In a bowl, whisk milk and pudding mix for 2 minutes. Stir in pumpkin and spices. Spread over crust. Refrigerate for 3 hours or until set. Garnish with whipped topping and nuts.

Vermicelli Salad Ingredients: - 1 (12 oz.) vermicelli noodles, prepared according to pkg. and rinsed with cold water - 1 large jar black olives, drained, pitted and chopped - 5 or 6 green onions, chopped - 1 large jar pimento, drained and diced - 1/2 c. Wesson oil or 1/4 c. olive oil and 1/4 c. Wesson oil - 2 Tbsp. Tex Joy steak seasoning - 4 Tbsp. lemon juice - 1/2 to 1 c. mayonnaise Directions: - Make the night before and refrigerate.

Two Potato Bake Ingredients: - 4 c. peeled, thinly sliced sweet potatoes (about 1 1/4 lb. divided) - 4 c. peeled, thinly sliced round red potatoes (about 1 1/4 lb. divided) - 2 Tbsp. minced fresh onion - 3 Tbsp. oleo, melted and divided - 1/2 tsp. salt, divided - 3/4 c. skim milk - 2 Tbsp. minced fresh parsley - 2 Tbsp. grated fresh Parmesan cheese Directions: - Coat an 11 x 13 x 2-inch baking dish with vegetable cooking spray. - Layer 2 cups sweet potatoes in half of dish. - Layer 2 cups of red potatoes in other half. - Sprinkle evenly with onion. Drizzle with 1 1/2 tablespoons of oleo. - Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. - Repeat procedure with remaining potatoes, oleo, salt and pepper.

Spinach Dip Ingredients: - 2 loaves round unsliced sourdough bread - 2 boxes frozen, chopped spinach (thaw and press all excess liquid from spinach) - 1 c. sour cream - 1 c. mayonnaise - 1 c. chopped green onions - 1 pkg. Knorr vegetable soup mix (not instant) or Lipton country vegetable soup mix Directions: - You can also add some shrimp or crab meat or both.

Scalloped Potatoes Ingredients: - 6 c. frozen hash brown potatoes - 2 cans cream of chicken soup - 1 c. sour cream - 2 Tbsp. chopped chives - 2 c. shredded Cheddar cheese Directions: - Lightly grease a 9 x 13-inch pan. - Mix soup, sour cream and chives together. - Layer in pan the potatoes, soup mixture and cheese. - Repeat, ending with grated cheese on top. - Bake at 350° for 1 hour.

Pork Chop Dinner Ingredients: - 5 or 6 pork chops - sliced potatoes (thick) - sliced fresh mushrooms, drained (canned mushrooms are okay) Directions: - Layer ingredients in a 13 x 9 x 2-inch baking pan. - Pour envelope of dry onion soup and 2 cups of water over top. - (For richer broth, add another envelope of onion soup and one more cup of water.) - Lay foil over top and bake at 350° for 2 hours.

Chicken Casserole Ingredients: - 4 c. cooked chicken - 1 c. chopped celery - 1 c. cooked rice - 3/4 c. mayonnaise - 1 can cream of chicken soup - 1 Tbsp. lemon juice - 3 Tbsp. chopped onion - 3 hard-boiled eggs - 1 can water chestnuts (optional) - 3/4 to 1 stick butter - 1/2 c. slivered almonds (optional) - 1 c. crushed corn flakes Directions: - Mix first nine ingredients. - Saute 5 minutes butter, almonds and corn flakes. - Bake at 350° for 35 minutes. - Makes 4 to 6 servings.

Cabbage And Noodles Ingredients: - 1 head cabbage - 1 to 2 onions, sliced - 1/2 pkg. egg noodles - 1 stick butter or oleo Directions: - Cut cabbage and boil until tender. - Boil noodles until tender. In a frying pan, saute onions in butter. - When onions are tender, add cabbage and noodles. - Keep stirring and adding butter, if needed, so it doesn't stick. - Add salt and pepper to taste.

Scalloped Tomatoes(Heart Smart) Ingredients: - 1 (16 oz.) can tomatoes in juice, chopped - 2 Tbsp. minced green pepper - 2 Tbsp. minced onion - 1 garlic clove, minced - 1 tsp. basil, crushed - 1/8 tsp. pepper - 2 slices stale or day old bread (whole wheat), cut into cubes (1 1/2 c.) - 4 tsp. margarine, melted Directions: - Preheat oven to 375°. - In a 1-quart casserole sprayed with nonstick cooking spray, place tomatoes in juice. - Stir in green pepper, onion, garlic, basil and pepper. - In a small bowl, combine bread cubes and margarine; sprinkle over tomatoes. - Bake about 30 minutes until hot and bubbly. - Makes 4 servings.

Hobo Dinner Ingredients: - 1/4 lb. hamburger - 1 small potato, sliced - 1/2 carrot, sliced - 1 slice onion - salt and pepper - 1 patty of butter Directions: - Shape hamburger into patty. - Place vegetables on top of hamburger (which is in the center of a 12-inch square piece of foil). - Season with salt, pepper and butter. - Fold ends of foil in a drugstore wrap. - Bake at 400° for 1 hour. - Serves 1 person.

Monkey Bread Ingredients: - 4 regular size cans buttermilk biscuits cut into quarters - 1 c. granulated sugar - 2 tsp. cinnamon in a medium sized plastic bag - 1/2 to 3/4 c. pecan pieces - 10 to 15 maraschino cherries cut in half - 1 1/2 sticks margarine or butter - 1 c. brown sugar - 1 Tbsp. cinnamon Directions: - Put pecan pieces and maraschino cherries into bundt pan. - Add the 1 c. granulated sugar in a plastic bag along with the 2 tsp. cinnamon. Toss a few of the biscuit quarters in the mixture and put into bundt pan. Continue coating all the - biscuit pieces. Heat margarine or butter, brown sugar, and 1 Tbsp. cinnamon. Pour over the biscuits. Bake at 350° for 35 minutes. Cool 15 minutes, then, turn out onto cake dish. Serve warm.

Mixed Up Marinade Ingredients: - 1/4 c. A.1. steak sauce - 1/4 c. red wine vinegar - 2 Tbsp. soy sauce - 2 Tbsp. ketchup - 1 tsp. garlic salt - dash of pepper - pinch of onion powder Directions: - Stir all ingredients together. - Pour over steaks. - Marinate at least 2 hours. - Grill or broil steaks as usual.

Banana Nut Muffins Ingredients: - 1 1/2 c. whole-wheat flour - 1 c. chopped walnuts - 1/2 c. toasted wheat germ - 1/2 c. brown sugar - 1 Tbsp. baking powder - 1 tsp. cinnamon - 1/2 tsp. salt - 1/4 tsp. ground nutmeg - 2 ripe bananas, mashed - 3/4 c. milk - 5 Tbsp. melted butter - 1 egg - cinnamon sugar (optional) Directions: - Preheat oven to 400°. - Fit 12 muffin cups with paper liners. Coat each with cooking spray. - Mix flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in large bowl. - Stir in bananas, milk, butter and egg. - Mix just until blended. - Using an ice cream scoop, fill muffin cups evenly with batter. - Sprinkle with cinnamon sugar, if desired. - Bake muffins until a skewer inserted into centers comes out clean, 20 to 22 minutes. - Cool 1 minute, then remove from the muffin pan and cool on a wire rack. Makes 1 dozen muffins.

Fudge Pie Ingredients: - 2 eggs, well beaten - 1 c. sugar - 1 stick butter - 1/2 c. flour (self-rising) - 2 Tbsp. cocoa - pinch of salt Directions: - Mix all ingredients together and pour into greased and floured pie pan. - Bake at 350° for 30 minutes.

Brazilian Coffee Cookies Ingredients: - 1/3 c. shortening - 1/2 c. granulated sugar - 1 Tbsp. milk - 2 c. flour - 1/2 c. brown sugar, packed - 1 egg - 2 Tbsp. powdered instant coffee - 1/2 tsp. salt - 1 1/2 tsp. vanilla - 1/4 tsp. baking soda - 1/4 tsp. baking powder Directions: - Mix shortening, sugars, egg, vanilla and milk until fluffy. Sift dry ingredients together. - Add to sugar mixture; mix thoroughly. - Shape dough into 1-inch balls. - Place 2 inches apart on ungreased cookie sheet. - Flatten to 1/8-inch thickness. - Bake at 400° for 8 to 10 minutes or until lightly browned.

Quick-Energy Pickups Ingredients: - 3 or 4 sq. graham crackers - 1 c. powdered sugar - 1 c. crunchy peanut butter - 1 c. semi-sweet chocolate chips - 1/2 c. instant nonfat dry milk or 3 Tbsp. milk Directions: - Crush graham crackers. - Mix remaining ingredients in a bowl. Shape teaspoonfuls of mixture into 1-inch balls. - Roll the balls in the graham cracker crumbs until coated. - Refrigerate until firm.

Chicken With Rice(Arroz Con Pollo) Ingredients: - 1 (2 1/2 lb.) ready to cook chicken, cut up - 2 chopped cloves garlic - 2 tsp. salt - 1 chopped green pepper - 1 Tbsp. onion - 1/4 c. olives - 1 Tbsp. achiote coloring or Bijol - 2 c. water or broth - 1 c. peas - 1/2 tsp. oregano - 2 chopped tomatoes - 1 chopped onion - 1 Tbsp. capers - 1 lb. rice - 4 pimentos - 1 can tomato sauce Directions: - Mix salt, garlic, oregano, tomato sauce, tomatoes, peppers, onion, achiote, olives and capers. - Add the chicken and cook for a few minutes. - Add the rice and water. - Stir and cook until the water has been absorbed, then cover until the rice is done. - Serve hot. - Garnish with strips of pimentos and peas.

Puff Pancakes Ingredients: - 2 eggs - 1/2 c. flour - 1/2 c. milk - 2 Tbsp. melted butter - 1 Tbsp. sugar - 1/4 tsp. salt Directions: - Preheat oven to 425°. - Grease a 10-inch cast-iron or ovenproof skillet. - Beat eggs and add rest of ingredients. - Beat until smooth. - Pour into skillet and bake 15 minutes. - Reduce heat to 350° and bake 10 to 15 minutes or until puffy and golden brown. Serve with Vanilla Cream Syrup. - Serves 6.

Easy Hot Dish Ingredients: - 1 can Franco-American spaghetti - onion and celery, chopped - 1 can Veg-All mixed vegetables - 1 lb. hamburger - 1 can cream of chicken soup (not diluted) Directions: - Brown hamburger with onion and celery. - Mix with remaining ingredients. - Put in oven dish and bake, uncovered, until thoroughly heated. - Or keep it warm in frying pan on top of stove.

Hot Spiced Tea Ingredients: - 1 1/3 c. Tang - 1/2 c. sugar - 1/2 c. instant tea - 1 tsp. cinnamon - 1/2 tsp. cloves Directions: - Mix together; makes 2 cups.

Easy Spaghetti Ingredients: - 1 (8 oz.) pkg. spaghetti - 1 lb. ground beef - 4 Tbsp. olive oil - 1 medium onion, chopped - 1 clove garlic, chopped - 2 Tbsp. chopped parsley - 1/2 tsp. salt - 1/8 tsp. pepper - 2 1/4 c. (No. 2 can) tomato juice - 1 can tomato paste (2/3 c.) - 1 tsp. Worcestershire sauce - 1 tsp. oregano - 1 pkg. spatini - 1 Tbsp. brown sugar Directions: - Saute onion, garlic and parsley in olive oil until soft; add meat and seasonings. - Brown lightly. - Blend in remaining ingredients and simmer for approximately 1 hour. - Makes 4 to 6 servings.

Cashew Chicken Ingredients: - 1 chicken breast - 1 green pepper - 1 c. blanched cashews - 6 pineapple rings - 1 box frozen snow peas - 3/4 c. water - 1 chicken bouillon cube - 1 tsp. cornstarch - sherry - soy sauce - powdered ginger - peanut oil Directions: - Cut chicken breast into thumb sized cubes; marinate in a soy sauce/sherry mixture for 4 to 6 hours (overnight is better).

Corn Casserole Ingredients: - 1/2 c. margarine - 1 red or green pepper, chopped - 1 medium onion, chopped - 1 (17 oz.) can corn - 1 (17 oz.) can creamed corn - 3 eggs, slightly beaten - 1 pkg. corn muffin mix - 1 c. shredded Cheddar cheese Directions: - Saute the pepper and onion in the margarine. - In large bowl, combine the can of corn with the liquid, the creamed corn, the eggs and the muffin mix. - Add the pepper and onion mixture and mix well. - Pour into a well-greased 2-quart casserole. - Top with the grated cheese. - Bake at 350° for 55 to 65 minutes.

Rhubarb Crumble Ingredients: - 1 c. brown sugar - 3/4 c. quick rolled oats - 1 c. flour - 1/2 c. melted butter - 1 tsp. cinnamon - 4 c. diced rhubarb - 1 c. sugar - 2 tsp. cornstarch - 1 c. water - 1 tsp. vanilla Directions: - Mix brown sugar, oats, flour, butter and cinnamon. - Press 1/2 of mixture into a 9-inch square pan. - Cover with rhubarb. - Mix sugar and cornstarch together. - Add water and vanilla. - Cook until thick and clear. - (Add 3 drops red coloring.) - Pour over rhubarb. Sprinkle remaining brown sugar mixture on top. - Bake at 350° for 1 hour. - Top with whipped cream or ice cream.

Skillet Pineapple Upside-Down Cake Ingredients: - 1/4 c. butter - 1 c. brown sugar - 8 slices canned pineapple - 8 maraschino cherries - 3 eggs, beaten - 1/2 tsp. salt - 1 1/2 c. cake flour, sifted - 1 tsp. vanilla - 1 1/2 tsp. baking powder - 3/4 c. scalded milk - 2 Tbsp. butter - 1 1/2 c. sugar Directions: - Melt butter in skillet. - Spread brown sugar evenly over butter. Place 1 slice of pineapple in center of the skillet. - Arrange other slices around the center slice. - Place a cherry in center of each pineapple slice. - Cover with the following batter.

Kim'S Chicken Alfredo Pizza Ingredients: - 1 c. Ragu light alfredo sauce - 1/2 c. green pepper - chopped onion - 2 jalapenos, finely chopped - garlic salt - pepper (coarse) - jerk spice or any spice you prefer - dried parsley flakes - 2 chicken breasts, cooked - Mozzarella cheese - pizza crust - cornmeal Directions: - Make pizza crust according to directions. If you use a pizza stone, sprinkle with cornmeal before rolling out crust. Cover crust with sauce and all ingredients, ending with cheese. Bake at 450° for 15 minutes.

Don Hill'S Lasagna Ingredients: - 1 1/2 lb. hamburger meat - 1 onion, chopped - 1 bell pepper, chopped - garlic to taste - 1 (15 1/4 oz.) jar spaghetti sauce - salt and pepper to taste - 1 (8 oz.) pkg. hearty wide egg noodles - 3 c. shredded Mozzarella cheese (12 oz.) - 1/2 c. grated Parmesan cheese - 3 c. shredded Cheddar cheese (12 oz.) Directions: - Cook hamburger, onion and bell pepper until tender and meat is no longer pink. - Add garlic, spaghetti sauce, salt and pepper; set aside. - Cook egg noodles in pot until almost tender. - Layer casserole dish with half of noodles. - Spread half of sauce mixture over noodles. - Layer with half of each of the cheeses. - Repeat the layering: - noodles, sauce, Mozzarella cheese and Cheddar cheese with Parmesan cheese on top. - Bake in oven until brown.

Layered Salad Ingredients: - 1 head lettuce, chopped - 1 red onion, sliced - 1/2 lb. bacon, fried crisp and crumbled - 1/2 head cauliflower, separated into small pieces - 1/4 c. sugar - 2 c. mayonnaise - 1/2 c. Parmesan cheese Directions: - Layer first four ingredients in order shown. - Combine sugar, mayonnaise and cheese. - Put on top. - Refrigerate several hours and toss before serving.

Apple Cream Coffee Cake Ingredients: - 1/2 c. chopped walnuts - 2 tsp. cinnamon - 1 1/2 c. sugar - 1/2 c. softened butter or margarine - 2 eggs - 1 tsp. vanilla - 2 c. flour - 1 tsp. baking powder - 1 tsp. baking soda - 1/2 tsp. salt - 1 c. sour cream - 1 large apple, sliced thinly Directions: - Heat oven to 375°. - Mix in separate bowl 1/2 sugar, cinnamon and walnuts. - In large bowl, mix soft butter or margarine and sugar. - Beat until light and fluffy. - Add eggs and blend well; add vanilla. - Sift together flour, baking powder, soda and salt. - Mix into creamed mixture alternately with sour cream. - Spread half mixture into greased 10-inch tube pan. - Add sliced apples all around. - Sprinkle with half cinnamon mixture. - Add rest of batter, then top with remaining cinnamon mixture. - Bake 45 minutes.

Apple Crunch Ingredients: - 3 medium apples, pared and sliced - 1/4 c. packed brown sugar - 1/3 c. melted margarine - 3/4 c. flour - 3/4 c. white sugar - 1/4 tsp. salt - 1/4 tsp. cinnamon - 1 egg Directions: - Mix apples with brown sugar in baking pan and set aside. - Mix flour, sugar, salt and cinnamon; set aside. - Beat egg. - Mix with flour mixture. - Spread over fruit. - Pour margarine over top. - Bake at 375° for about 45 minutes until lightly browned. - Serve warm.

Ambrosia Ingredients: - 1 (20 oz.) can pineapple chunks, drained - 1 (11 oz.) can mandarin orange segments, drained - 1 1/2 c. seedless grapes - 1 c. miniature marshmallows - 1 c. flaked coconut - 1/2 c. nuts - 3/4 c. sour cream or vanilla yogurt - 1 Tbsp. sugar Directions: - Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. - Mix together sour cream and sugar. - Stir sour cream mixture into fruit mixture. - Chill.

Chocolate Covered Cherries Ingredients: - 1/3 c. butter - 2 c. marshmallow cream - dash of salt - 1 tsp. almond flavoring - 4 c. confectioners sugar, sifted - 36 maraschino cherries - 12 oz. chocolate chips - 1/4 cake paraffin (optional) Directions: - Cream butter. - Beat in marshmallow cream, salt and flavoring. Add confectioners sugar gradually, mixing well after each addition. - Turn onto waxed paper and knead well. - Refrigerate one hour. - Drain cherries. - Roll in fondant, covering completely. Chill balls in refrigerator. - Melt chocolate in double boiler. Dip chilled fondant into chocolate and place on waxed paper to set.

Pork Medallions Ingredients: - 1 lb. lean, boneless pork tenderloins, thinly sliced - 1 1/2 Tbsp. olive oil - 3 cloves garlic - 1/4 tsp. rosemary - 2 1/2 Tbsp. lemon juice (fresh) - 1/4 tsp. salt - 1/4 tsp. black pepper Directions: - Combine olive oil and garlic in blender or food processor. Process, then add rosemary and whirl 1 minute more.

Coconut Kisses Ingredients: - 2 egg whites - 2/3 c. sugar - 1/2 tsp. vanilla - 2 c. cornflakes - 1 (3 1/2 oz.) can flaked coconut - 1/2 c. pecans, chopped Directions: - Preheat oven to 350°. - Beat egg whites at high speed until foamy. - Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. - Fold in vanilla, cereal, coconut and nuts. Drop by tablespoon on a foil lined cookie sheet. - Place in oven and immediately turn off oven. - Do not open door for 8 hours. Carefully peel cookies from foil. - Store tightly sealed. - Yield: - 3 dozen.

Lemon Chess Pie Ingredients: - 2 c. sugar - 4 eggs - 1 Tbsp. flour - 1 Tbsp. cornmeal - 1/2 c. milk - 1/4 c. melted butter - 1/2 c. lemon juice Directions: - Combine sugar and eggs. - Toss together flour and cornmeal, then add to egg mixture. - Add milk gradually, then butter and lemon juice. - Pour into unbaked pie shell. - Bake for 45 minutes at 350°.

Oatmeal Chocolate Chip Cookies Ingredients: - 1 c. butter flavored shortening - 1 1/4 c. brown sugar - 2 eggs - 2 tsp. vanilla - 1 tsp. baking soda - 2 c. (12 oz.) chocolate chips - 1 c. chopped nuts - 1/2 c. sugar - 2 Tbsp. milk - 1 3/4 c. flour - 2 1/2 c. oatmeal Directions: - Beat margarine and sugar until creamy. - Add eggs, milk and vanilla and beat well. - Add flour, baking soda and salt. - Mix well. On ungreased cookie sheet, drop by tablespoonful. - Bake at 375° for 10 to 12 minutes. - Cool one minute before removing from cookie sheet. - Cool completely on cooling rack.

Dirty Pudding Ingredients: - 1 small pkg. Oreo cookies - 1 large Cool Whip - 1 (8 oz.) pkg. cream cheese - 1 c. powdered sugar - 2 (3 oz.) pkg. French vanilla instant pudding mix - 3 c. milk Directions: - Crush cookies and place half of them in 9 x 13-inch pan. - Mix together Cool Whip, cream cheese and powdered sugar. - Mix pudding and milk in separate bowl. Combine both mixtures and pour over crumbs. Spread remaining crumbs over top. Refrigerate before serving.

Pickled Bologna Ingredients: - 1 1/2 qt. white vinegar - 1/2 c. sugar - 1 tsp. salt - 1 tsp. pickling spice Directions: - Boil ingredients together for 10 minutes. - Remove skin from 2 rings bologna--slice--pack in a glass jar. Pour hot syrup over meat. - Put lid on jar and refrigerate. - Ready to use the next day. Can also use small party hotdogs.

Nutty Oven Fried Chicken Ingredients: - 1 c. buttermilk biscuit mix - 1/3 c. finely chopped pecans - 2 tsp. paprika - 1/2 tsp. salt - 1/2 tsp. poultry seasoning - 1/2 tsp. dried sage - 1 (2 to 3 lb.) chicken, cut up or 6 breasts - 1/2 c. evaporated milk - 1/3 c. melted margarine Directions: - In shallow mixing dish, combine biscuit mix, pecans and seasoning. - Mix well. - Dip chicken in milk. - Coat generously with pecan mixture.

Wayne'S Cajun Bean Soup Ingredients: - 3 potatoes - 1 medium onion - 1 c. celery - 3 cans Northern beans - 1 qt. tomatoes - 1 or 2 cans tomato soup - 1 1/2 tsp. chili powder - 1 lb. smoked sausage, sliced thin Directions: - Cook potatoes, celery and onion until tender. - Add beans, tomatoes, soup, chili powder and smoked sausage. - Simmer and serve.

Grandma'S Cheesecake(New York Style) Ingredients: - 1 1/2 c. graham cracker crumbs - 4 Tbsp. sugar - 1/4 lb. (1 stick) butter - 3 (8 oz.) cream cheese bars - 1 c. sugar - 5 eggs, separated whites - 1 pt. sour cream - 1 1/2 tsp. vanilla Directions: - Preheat oven to 350°. - Melt butter; add sugar and graham cracker crumbs. - Mix and line spring-form pan for crust. - Room temperature cream cheese; sour cream leave out several hours before mixing. - Beat cream cheese, sour cream, sugar, egg yolks and vanilla.

Preacher Cookies Ingredients: - 2 c. sugar - 1 stick butter or margarine - 1/2 c. milk - 1/2 c. powdered cocoa - 2 c. quick oats - 1 tsp. vanilla Directions: - Put sugar, butter and milk in a heavy saucepan. - Bring to a boil and boil for 3 minutes while stirring constantly. - Remove from heat. - stir in cocoa, oats and vanilla. - Mix well. Drop by teaspoon onto waxed paper. - Cool 30 minutes. - Yields 3 dozen.

Punch Bowl Cake Ingredients: - 18.5 oz. box yellow cake mix - 1 large box instant vanilla pudding - 20 oz. can cherry pie filling - 20 oz. can crushed pineapple, drained - 12 oz. container Cool Whip - 6 oz. pkg. frozen coconut - 1/2 c. chopped pecans Directions: - Make cake as directed in - 2 layers. - Make pudding as directed.

Sour Cream Apple Pie Ingredients: - 1 unbaked 9-inch pie shell - 3/4 c. granulated sugar - 1/3 c. all-purpose flour - 1/4 tsp. each ground nutmeg and salt - 1 tsp. ground cinnamon - 1/4 c. butter or margarine, softened - 3 to 4 large tart green apples, peeled and sliced to make 5 c. - 1 Tbsp. lemon juice - 1 c. sour cream Directions: - Heat oven to 350°. - Place pie shell on cookie sheet. - In medium bowl, combine sugar, flour, spices and salt. - With pastry blender or two knives, cut butter into sugar mixture until crumbly. Sprinkle 2 tablespoons on bottom of shell. - Arrange apple slices in overlapping rows in shell. - Sprinkle each row with a few drops of lemon juice and remaining sugar mixture. - (Apples will round slightly in pie shell.) - Bake 25 minutes. - Spoon and spread sour cream over top. - Bake 15 minutes longer. - Makes 1 pie.

Meat Loaf Ingredients: - 1 1/2 lb. ground round - 3 to 4 medium slices whole wheat bread - 1 c. milk - 1 egg, beaten - 1/4 c. chopped onion - 1 1/4 tsp. salt - 1/4 tsp. pepper - 1 Tbsp. Worcestershire sauce - 1 Tbsp. catsup Directions: - Mix all ingredients thoroughly. - Spread in ungreased loaf pan, 9 x 5 x 3-inch. - Bake in 350° oven for 1 1/2 hours.

Cumin Rice Dish Ingredients: - 1 c. uncooked rice - 1/3 c. chopped onion - 1/4 c. bell pepper - 2 cans consomme - 3/4 Tbsp. cumin - 1/2 tsp. salt - 1 Tbsp. Worcestershire sauce - 2 Tbsp. bacon fat Directions: - Saute onion, pepper and rice in bacon fat until brown. - Add remaining ingredients and bring to a boil. - Turn heat down and simmer 30 to 40 minutes, covered.

Prune Punch Cake Ingredients: - 1/2 c. Crisco - 2 eggs - 1 c. prune juice - 1 tsp. soda - 1 tsp. cinnamon - 1 c. sugar - 1 c. cooked prunes - 2 c. flour - 3/4 tsp. salt - 1 1/2 tsp. nutmeg Directions: - Grease and flour a 9 x 13-inch pan. - Mix all of the ingredients and pour into prepared pan. - Bake at 350° until done. Remove cake from oven and top with 2 teaspoons sugar - mixed with the juice of an orange to make 1/3 cup. - Put on top of cake while warm. - Mix sugar and cinnamon to sprinkle on top, if desired. Cool and cut into squares. - Serve with Cool Whip.

Danish Cake Ingredients: - 1 c. shortening - 1 3/4 c. sugar - 3 eggs - 3 c. flour, sifted - 1 1/2 tsp. soda - 1 tsp. salt - 1 c. buttermilk - 1 Tbsp. orange juice - 1 c. nuts - 2 c. chopped dates - 1 grated orange rind - 1 tsp. vanilla Directions: - Mix - shortening, sugar, eggs, flour, soda, salt, buttermilk, orange juice, nuts, dates, orange rind and vanilla. - Bake in a tube pan at 350° for 1 1/4 hours. - When done, while still hot, pour sauce over cake.

Sherried Beef Ingredients: - 3 lb. chuck cubes - 1/2 envelope onion soup mix - 2 cans cream of celery soup - 3/4 can sherry (dry) Directions: - Mix the onion soup mix, celery soup and sherry; pour over meat in large casserole or roasting pan. - Cover; bake at 325° for 3 hours. - Stir occasionally. - Add water if needed. - Quick and easy!!

Hot Fruit Punch Ingredients: - 1 (32 oz.) jar cranberry juice cocktail - 3 1/2 c. water - 1 (6 oz.) can frozen orange juice - 6 sticks cinnamon - 12 whole allspice Directions: - Combine all ingredients in glass bowl. - Microwave on High for 12 to 14 minutes or until hot, about 160°.

French Potato Soup Ingredients: - 6 to 8 large red potatoes - 1 small onion, finely chopped - 1 stick Parkay margarine - 1 can evaporated milk - salt and pepper to taste Directions: - Peel and cut potatoes into bite size pieces. - In large pan, put enough water to first cover potatoes. - Cook until done. - Add milk, salt and pepper. - In small skillet, lightly saute onions in melted Parkay. - Add to potato mixture and simmer for about 20 minutes, stirring often.

Walla-Walla Onion Pie Ingredients: - 4 sweet onions, thinly sliced - 1 Tbsp. olive oil - 3 Tbsp. butter - 2 eggs - 1 c. half and half - 2 Tbsp. flour - 1 tsp. salt - 1/8 tsp. pepper - pinch of nutmeg - 2 oz. Swiss cheese, grated - chopped parsley (garnish) Directions: - Prepare and partially bake a crust to fit a 9-inch pie pan using a basic pie dough recipe. - Saute onions in oil and butter over low heat until golden yellow. - Beat together eggs, half and half, flour, salt, pepper and nutmeg, then add onions and half of the grated cheese. Pour into crust; sprinkle remaining cheese on top and bake at 375° for 25 to 30 minutes or until golden brown. Garnish with parsley. - Serves 4.

Coal Flowers Ingredients: - piece of coal - clear glass bowl - water - blueing - salt - coloring Directions: - Place a piece of coal in a clear glass bowl.

Raisin-Walnut Bread Ingredients: - 1 1/4 c. raisins - 1 1/4 c. water - 1 1/2 tsp. baking soda - 3 Tbsp. oil - 2 eggs - 1 c. sugar - 1 tsp. vanilla - 2 c. flour - 1/2 tsp. salt - 1 c. chopped walnuts Directions: - In small saucepan, bring raisins, soda and oil to a boil. Remove from heat and set aside to cool. - In large bowl, beat eggs, sugar and vanilla well. - Add cooled raisin mixture with flour and salt and egg mixture. - Stir until well mixed. - Bake in buttered 9 x 5 x 3-inch loaf pan at 350° for 50 to 60 minutes or until it tests done.

Sausage Stars Ingredients: - 2 c. cooked, crumbled sausage - 1 1/2 c. grated sharp Cheddar cheese - 1 1/2 c. grated Monterey Jack cheese - 1 c. prepared Hidden Valley Ranch original salad dressing mix - 1 (2.25 oz.) can sliced ripe olives - 1/2 c. chopped red peppers - 1 pkg. fresh or frozen won ton wrappers or egg roll wrappers, cut in 4ths - vegetable oil Directions: - Preheat oven to 350°. - Blot sausage dry with paper towels. Combine with cheeses, salad dressing, olives and red peppers. Lightly grease a mini muffin tin and press 1 wrapper in each cup. Brush with oil. - Bake 5 minutes until golden. - Remove from tin. Place on a baking sheet and fill with sausage mixture. - Bake 5 minutes until bubbly. - Makes 4 to 5 dozen.

Dijon Chicken Ingredients: - 6 whole chicken breasts, halved - pepper - 1 1/2 c. sour cream - 1 (8 oz.) pkg. Italian breadcrumbs - parsley - salt - garlic powder - 1 1/2 c. Dijon mustard Directions: - Lightly sprinkle chicken with salt, pepper and garlic powder. Combine sour cream and mustard in a shallow dish, mixing well. - Dip each chicken breast into mustard mixture and dredge in breadcrumbs. Arrange chicken in single layer in baking pans. - Bake at 375° for 50 minutes.

Sweet Potato Or Pumpkin Cake Ingredients: - 5 eggs - 1 3/4 c. brown sugar - 3/4 c. butter - 1 tsp. vanilla - 2 baked sweet potatoes or can pumpkin - 3 c. unbleached flour - 1 1/2 tsp. baking powder - 1 tsp. soda - 1 tsp. cinnamon - 1/2 tsp. nutmeg - 1 1/2 tsp. ginger - 1 c. raisins - 1 can crushed pineapple with juice - 1 c. pecans Directions: - Beat with spoon. - Sift dry ingredients. - Bake in Bundt pan 1 hour and 5 minutes at 325° for pumpkin; 1 1/2 hours with potatoes or until done.

Bouillabaisse Ingredients: - 1 c. minced onions - 1/2 c. minced leeks - 1/2 c. olive oil - 4 cloves mashed garlic - 1 1/2 c. drained canned tomatoes or 1/4 tomato paste - 2 1/2 qt. water - 6 parsley sprigs - 1/2 tsp. thyme - 2 big pinches saffron - 4 lb. fish heads or 1 qt. clam juice and reduce water to 1 1/2 qt. - 6 to 8 lb. assorted fish and shellfish (scallops, prawns, clams and mussels) - 3 to 4 lb. firm white fish Directions: - Cook onions and - leeks slowly in the oil until tender, but not browned. - Add - other - ingredients - to onions and cook, uncovered, at a - moderate - boil - for - 30 - minutes. Strain the stock, add salt and pepper to taste. - Add clams and mussels to stock first, cover pot - and - bring - to - boil. - Cook - about - 5 minutes or until some - of - them - begin to open, then add fish. Wait about 3 - minutes, then add scallops and prawns. - The soup is ready when the - shellfish - is - open and the prawns are pink (don't wait for - a - boil or cook too long). - Taste continually and serve immediately - when - done. - Serve - with - crusty French bread and Rouille (recipe follows).

Earthquake Cake Ingredients: - 1 German chocolate cake mix, mixed according to directions on box - 1 c. coconut - 1 c. chopped pecans - 8 oz. Philadelphia cream cheese - 1 stick oleo - 1 lb. confectioners sugar Directions: - Grease and flour or "Pam" the bottom and sides of a 9 x 13-inch cake pan. - Spread the coconut and pecans in the bottom of cake pan; add cake mix on top. Cream together the cream cheese, oleo and confectioners sugar. - Drop the creamed mixture by spoonfuls over the unbaked cake. - It will pretty much cover the top of the cake. - Bake in a 350° oven for 45 minutes. - It will look like a disaster, but taste great!

Ham Cheese Ball Ingredients: - 1 (8 oz.) pkg. cream cheese, softened - 1/4 c. mayonnaise - 2 c. ground, chopped ham - 2 Tbsp. chopped parsley - 4 green onions, chopped - 1/4 tsp. dried mustard - 1/2 tsp. hot Tabasco - 1 c. chopped pecans Directions: - Cream the cream cheese and mayonnaise and add rest of ingredients except pecans. - Chill 2 hours, then work into a ball and roll in chopped nuts. - Serve with Wheatsworth crackers or Sociables.

Orange Julius Ingredients: - couple of oranges - 2 Tbsp. honey Directions: - Put in blender. - Add crushed ice until desired thickness. - Add enough milk to fill blender, approximately 1 cup.

Quick Potato Salad Ingredients: - 2 lb. quartered red potatoes - 1/2 c. diagonally sliced green onions - 1 small green pepper, coarsely chopped - 1/2 c. salad dressing - 1 Tbsp. coarse ground mustard Directions: - Add potatoes to boiling water; cook 14 minutes or until tender. Drain. - Toss with remaining ingredients. - Refrigerate.

Banana Bread Ingredients: - 2/3 c. margarine - 1 1/2 c. sugar - 2 tsp. baking powder - 4 Tbsp. milk - 1/2 c. chopped pecans - 2 eggs - 1 1/2 c. flour - 1/4 tsp. salt - 1 c. mashed bananas - 1 tsp. vanilla Directions: - Cream margarine and sugar; add eggs. - Sift flour, baking powder and salt together. - Add flour mixture and milk to creamed ingredients, then add mashed bananas, nuts and vanilla. - Pour into a greased loaf pan or bake as cupcakes. - (Makes 2 dozen cupcakes.) - Bake at 350°. - Cook the loaf for 45 minutes, cook the muffins for 25 minutes.

Smooth-N-Creamy Frosting Ingredients: - 1 (4 oz.) pkg. Jell-O instant pudding (any flavor) - 1/4 c. confectioners sugar - 1 c. cold milk - 1 (8 oz.) Cool Whip Directions: - Combine pudding mix, sugar and milk. Beat slowly with electric mixer until well blended. Fold in Cool Whip. Spread on cake at once. Makes about 4 cups or enough for two 9-inch layer cakes.

Plattar(Swedish Pancakes) Ingredients: - 1 c. flour - 2 Tbsp. sugar - 1/4 tsp. salt - 3 eggs - 3 c. milk Directions: - Sift flour into bowl. - Add sugar and salt. - Add eggs and milk gradually, stirring until well blended let stand 2 hours. - Heat Swedish pancake pan (or ordinary pancake pan) and butter well. Beat batter again. - Pour by tablespoonfuls into sections of pan and fry on both sides until nicely browned. - Place on very hot platter; serve immediately with Lingonberries.

Rhubarb And Orange Marmalade Ingredients: - 6 c. rhubarb, cut up fine - 6 c. sugar - 2 oranges, ground up fine Directions: - Wash and cut up rhubarb. - Measure 6 cups of sugar. - Mix well and let stand 2 hours or more. - Wash and grind up 2 oranges and add to rhubarb and sugar. - Boil about 20 minutes.

Chinese Chicken Salad Ingredients: - 1 to 2 whole chicken breasts, cooked, cooled, shredded or sliced thin - 1/4 pkg. saifon - 1 can wide Chinese won ton - 1 head lettuce - 1 to 2 cucumbers, peeled - 2 to 4 stalks celery - 1 bell pepper - 1 to 2 bunches scallions (including green part) - 1 bunch radishes - 6 Tbsp. white sesame seed Directions: - Cook saifon, a little at a time, in 1-inch of hot oil. - Cook until noodles "explode." - Turn and cook other side. - Remove and drain on paper towel. - Thinly slice the lettuce, cucumbers, celery, bell pepper, scallions and radishes. - (Please improvise on salad if you wish.) - Put in large bowl and refrigerate. - Toast sesame seeds until lightly browned.