APPLE CRISP

4 cups sliced cooking apples

1 Tbsp lemon juice

1/3 cup sifted enriched flour

1 cup of oats, uncooked

½ cup brown sugar

½ Tsp salt

1 Tsp cinnamon

1/3 cup melted butter

Place apples in greased shallow baking dish. Sprinkle with lemon juice.
Combine dry ingredients; add melted butter mixing until crumbly.
Sprinkle crumb mixture over apples. Bake in moderate oven (375 degrees
F.) for 30 minutes or until apples are tender.

6 servings

Submitted by June Soukup

RHUBARB CRISP

1 cup sugar

¾ flour, divided

¾ Tsp cinnamon

4 cups chopped rhubarb

¾ cup packed brown sugar

½ Tsp baking powder

½ Tsp Baking soda

1/3 cup butter or margarine melted

In a bowl, combine sugar, 1 tablespoon flour and cinnamon. Add rhubarb,
toss. Place in a greased 13 x 9 x 2" baking dish.

In a bowl, combine brown sugar, baking powder, baking soda and remaining
flour; stir in butter. Sprinkle over rhubarb. Bake at 350 degrees for 40
minutes or until rhubarb is tender.

10 -- 12 servings

Submitted by Joanne Baumann

RICE PUDDING

1 cup cooked rice -- place in bottom of casserole

Slightly beat 5 eggs

Heat milk to just below boiling and gradually add to beaten eggs

Add 1 teaspoon vanilla and ½ cup sugar

Bake in 325 degrees oven. Place in 1 ½" deep pan. Bake until knife comes
out clean.

Submitted by Helen Bartelt Anderson

GREEN BEAN CASSEROLE

8 small cans French cut green beans

3 cans cream of mushroom soup

Mix well flour with black pepper and onion salt

Bake at 325 degrees for 45 minutes

Before taking out of oven, put French onions on top of casserole and
bake for 5 more minutes until brown

To make smaller casserole, but by 2's.

Submitted by Evelyn Lootens

If questions, please 630/879-5554

NAPA GREEN SALAD

1 head of Napa cabbage

4 green onions -- sliced

½ cup slivered almonds

½ cup cashews

4 Tbsp. sesame seeds

2 pkgs. Raman noodles -- beef flavored -- broken up

6 Tbsp. wine vinegar

2/3 cup oil

4 Tbsp. sugar

2 pkgs. Of seasoning from noodle mix

Mix when ready to serve

Submitted by Edith Brummel Stark

PINEAPPLE COOKIES

Cream together:

1 cup white sugar

½ cup butter

1 egg

½ Tsp. Vanilla

Add: ½ cup crushed, drained pineapple. Then add mixture of 2 cups white
flour, 1 Tsp. baking powder, 1 scant Tsp. baking soda, 1 scant Tsp.
salt.

Drop by teaspoons on cookie sheet. Then sprinkle with sugar. Red or
green sugar can be used at Christmas.

Bake in 350 degree oven for 15 minutes or until slightly brown.

Submitted by Jeanette Anderson

NO-COOK ORANGE BALLS

In a large bowl combine:

1-12 oz. box Nabisco vanilla wafers (crushed)

½ cup frozen orange juice concentrated (undiluted)

¾ cup sifted powdered sugar

¾ cup shredded coconut (Baker's Angel Flake coconut works well)

½ cup chopped walnuts

Work the mixture together well with you hands. Shape into 1 inch balls.
Store in covered container in refrigerator. Yields 24 balls.

Note: I usually don't use the whole box of wafers, I leave out 25 or 30.
Use your best judgment. When the mixture is right, it rolls into balls
easily.

Submitted by Jeanette Anderson

APPLESAUCE COOKIES

Cream together:

½ cup butter

1 cup white sugar

1 egg

Add 1 cup applesauce alternately with mixture of 2 cups white flour, ½
Tsp. salt, 1 Tsp. baking powder, 1 scant Tsp. baking soda, ½ Tsp.
cinnamon.

Add: 1 cup cut up raisins and ½ cup nutmeats.

Drop by teaspoons on cookie sheet. Bake in 350° oven for 15 or 20
minutes.

Submitted by Jeanette Anderson

Grandma Anderson's Orange Sugar Cookies

Cream together:

½ cup butter

1 cup white sugar

½ Tsp. grated orange rind

1 egg

Add:

¼ cup orange juice

2 or 2 ½ cups white flour, sifted with 4 [level]{.underline} teaspoons
baking powder.

Roll out dough and use cookie cutters to make shapes.

Bake in 350° oven for 10 minutes or until slightly brown.

Grandma Anderson probably brought this recipe from Sweden and made them
at Christmas. She used cookie cutters in the shapes of bells, stars and
Christmas trees and decorated them with red and green sugar.

Submitted by Ron Anderson

Grandma Nelson's Plum Conserve

3 lbs. plums

1 lb. raisins

3 oranges

Juice of 2 lemons

3 lbs. sugar

½ lb. English walnuts

Cut plums in half, peel oranges.

Slice rind of oranges. Slice oranges and plums.

Place layer of fruit, layer of sugar, layer of fruit and so on until
used up. Pour lemon juice over all.

Boil slowly for several hours. One hour before removing, add nutmeats.

Seal hot in jars.

(No one has actually made this recipe for some time, so perhaps it needs
a test run. But Mother says it is wonderful. We think the plums should
perhaps be the small prune plums.

Submitted by Ron Anderson

OLD FASHIONED SUGAR COOKIES

1 ½ cups sugar

1 cup lard

2 eggs

½ cup sweet milk

3 ¼ cups flour

½ Tsp. soda

1 ½ Tsp. baking powder

1 Tbsp. orange peel

Cream lard, add sugar. Mix soda with milk, add to first mixture. Add
orange peel and 1 cup flour mixed with baking powder. Roll and sprinkle
with sugar. Cut with cookie cutters.

Bake at 375° for 10 to 15 minutes.

Submitted by Peg Kames (was given to her by her mother-in-law -- Ellen
Kames -- through Ellen's mother's Louise Anderson. Passed on by many
generations!)

HOT TACO RICE

1 lb. ground beef

1 onion, chopped

1 ½ cups medium salsa

1 can (8 oz.) tomato sauce

1 chicken bouillon cube

1 ½ cups instant rice

Brown beef and onion in skillet. Add salsa, tomato sauce and bouillon
cube. Bring to a full boil. Reduce heat to low, cover and simmer 5
minutes. Prepare rice as directed. Serve beef mixture over rice. Top
with garnishes.

Garnishes:

Chopped tomatoes, sour cream, shredded cheddar cheese, olives. Serve
with tortilla chips.

Submitted by Shirley Snyder

NIFTY VEGETABLE PIZZA

1 pkg. crescent rolls

1 8 oz. pkg. cream cheese

1/3 cup mayonnaise

½ pkg. Hidden Valley Ranch dressing (dry)

1 cup grated cheddar cheese

Broccoli, green onions, tomatoes, green pepper, mushrooms, cauliflower,
etc.

Press rolls into large crust on cookie sheet. Bake 350° for 7 minutes.
Cool. Mix cream cheese, mayonnaise and Hidden Valley dressing and spread
on baked crust.

Add or top with assorted vegetables cut into small pieces. Top with
grated cheese. Refrigerate for 2 hours. Cut in squares. Serve cold.

Submitted by Shirley Snyder

CLASSIC TUNA SALAD SANDWICHES

2 big cans solid white tuna, drained

½ cup chopped celery

¼ cup mayonnaise

1 hard cooked egg chopped

2 Tbsp. chopped black olives, or sweet pickle relished (drained)

2 Tsp. lemon juice

8 slices bread and curly lettuce leaves

Combine all ingredients, mix well. Chill several hours. Then make
sandwiches.

Submitted by Shirley Snyder

HAWAIIAN ETHNIC DISH -- BAKED PINEAPPLE

1 can (No. 2) pineapple chunks

1 ½ cups sugar

¼ cup milk

¼ Tsp. salt

2 eggs

¾ stick butter

6 -- 8 slices bread (cubed)

Cream sugar with butter, beat in eggs, milk, and salt. Add to bread and
add pineapple, also the juice. Stir until well blended. Pour into
buttered casserole, sprinkle with nutmeg and bake at 375° for 45
minutes.

Delicious served with ham or fowl.

Submitted by Florence Tyioran

RHUBARB CAKE

1 ½ cups brown sugar

½ cup butter or margarine

1 egg

1 cup buttermilk

2 cups all purpose flour

1 Tsp. soda

1 Tsp. vanilla

½ Tsp. salt

1 ½ cups fresh rhubarb -- cut into small pieces

Pour into a greased 9 x 13" cake pan. Mix ¼ cup white sugar and
1-teaspoon cinnamon. Sprinkle over batter.

Bake in 350-degree oven for 50 minutes.

Submitted from June Oxe (from her mother, Pearl Miller)

PINEAPPLE PIE

Heat 1 large can of crushed pineapple (20 oz.)

Add about ¾ cup sugar mixed with 3 Tbsp. of flour, cook until thickened

Beat one egg until fluffy -- add a little hot pineapple to the egg
before adding it to the rest of the pineapple filling so it does not
curdle.

Cook for several minutes more to cook the egg.

Pour into unbaked pie shell, top with top crust and bake until done.

Bake in 400 degree oven for 45 minutes.

Submitted by June Oxe (from her mother, Pearl Miller)

REFRIGERATOR ROLLS

2 pkgs. Dry yeast

2 cups warm water (110 degrees)

½ cup sugar

2 tsp. salt

6 ½ to 7 cups sifted flour

1 egg

¼ cup soft butter

Dissolve yeast in water; add sugar, salt and 3 ½ cups flour. Beat
thoroughly for 2 minutes.

Add the egg and butter; gradually beat in the remaining flour by hand.
Mix with hands until smooth. Place in a greased bowl. Turn over to
grease the whole ball of dough. Cover with a damp cloth, place in
refrigerator. Punch down occasionally. 2 hours before baking, cut off
the amount needed. Shape in rolls, let rise until light. Brush tops with
melted butter before baking.

Bake 12-15 minutes in 400 degree oven.

Submitted by June Oxe (from her mother, Pearl Miller)

Note: Her mother usually made cloverleaf rolls from this dough at
holiday times.

GRANDMA MILLER'S FROSTED CREAMS

1 cup sugar

¾ cup shortening of soft butter

2 eggs

½ cup molasses

½ cup hot water with 1 Tsp. soda -- dissolved

3 cups flour

1 Tsp. cinnamon

½ Tsp. salt

Frosting: 2 Tbsp. butter, 2 cups powdered sugar. Mix together with
enough milk to make it spreadable.

Cake: Cream sugar, butter, add eggs and flour sifted with cinnamon and
salt. Bake in a 350 degree oven in a greased jelly roll pan. Bake 20 to
25 minutes or until a toothpick comes out clean. Frost while warm.

Submitted by June Oxe (from her mother, Pearl Miller)

COCONUT BARS

Crust: ½ cup butter

½ cup brown sugar

1 cup flour

Mix the above 3 ingredients together. Press into bottom of 5 x 7" baking
dish. Bake in 375 degree oven for 10 minutes.

Topping: 2 eggs

1 cup brown sugar

1/2/ Tsp. salt

1 cup pecans, chopped

1 tsp. vanilla

1 ½ cup coconut

3 level Tbsp. flour

Beat eggs, add sugar slowly, then other ingredients. Spread over hot
crust carefully. Bake 20 minutes. Cool completely -- cut into bars.

CUSTARD RICE PUDDING

Cook ½ cup rice in 2 cups boiling water and 1/2/ Tsp. salt

Beat 4 eggs and ½ cup sugar

Heat 2 cups milk and 1 Tbsp. butter and pour slowly into egg mixture

Add rice and 1 Tsp. vanilla

Pour into buttered baking dish, sprinkle with cinnamon. Bake in hot
water for 40 minutes at 375 degrees. Option: add 1 can of raisins if you
like.

Submitted by June Oxe (from her mother, Pearl Miller)

HAMBURGER RICE DINNER

1 ½ lbs. lean hamburger

2 ribs celery, chopped fine

½ medium onion, chopped fine

Brown the above together, drain off grease.

Add about 3 ½ cups stewed tomatoes

1 ½ cups Instant Rice -- salt and pepper to taste

Add a couple of Tbsp. sugar to take the sharpness off of the tomatoes

Cook all together until rice is soft. If too thick, add water.

Submitted by June Oxe (from her mother, Pearl Miller)

Note: This is a favorite of some of Grandma Miller's grandchildren. They
call this dish "Slumgullion" and I don't know why.

BAKED POTATO SOUP

3 cups uncooked cubed potatoes

½ cup diced celery

½ cup diced carrots

½ cup diced onion

2 chicken bullion cubes

2 cups water

Salt and pepper to taste

Mix all above ingredients in casserole dish. Bake in 350 degree oven
until tender -- about an hour or so.

Mix together:

1 ½ cups milk with 2 Tbsp. cornstarch and add potatoes

Also stir in ½ cup Velvetta cheese cubed and 1 cup cooked corn. Bake a
while longer until cheese is melted. Serve with green onions and bacon
fried crisp and broken into pieces.

Submitted by Angeline Kuhn

HAMBURGER BARBEQUE

4 -- 6 pounds hamburger

2 Tbsp. vinegar

1 cup catsup

3 Tbsp. Worchester sauce

½ cup chopped celery

1 cup drained pickle relish

1 onion chopped

2 Tbsp. brown sugar

½ cup water

½ Tsp. prepared mustard

Brown hamburger, add onion and celery to it and then add all other
ingredients and mix together. Heat all together well and serve.

Submitted by Angeline Kuhn

RICE PUDDING

2 cups milk -- scald slightly salted

Mix in 1 cup sugar

Mix 2 beaten eggs added to sugar

Add 2 heaping Tbsp. cornstarch

2 Tsp. vanilla

Add egg mixture to sugar mixture and stir until thickened over fire. Add
raisins and 1 ½ - 2 cups rice. Stir until thickened.

Submitted by Angeline Kuhn

MEAT LOAF

2 lbs. ground beef

½ cup dry bread crumbs (ordinary bread is fine)

1 Tbsp. diced onion

Salt and pepper to taste

2 eggs well beaten

1 cup tomatoes or 1 -- 1 ½ can tomatoes, mashed

Mix all ingredients well together and shape in loaf and bake in 350
degree oven. Last half hour, remove from oven and cover with a sauce and
place back into oven to finish baking.

Sauce: ¼ cup catsup

1 Tbsp. prepared mustard

3 Tbsp. brown sugar

Mix sauce well and cover meat loaf.

Submitted by Angeline Kuhn

PRETZEL SALAD

2 2/3 cups crushed pretzels

1 ½ sticks melted butter

2 Tbsp. sugar

1 Pkg. (8--oz.) cream cheese, softened

1 cup sugar

1 Pkg. (8-oz.) carton Cool Whip

3 cups boiling water

1 Pkg. (6-oz.) strawberry Jello

1 pkg (10-oz.) frozen strawberries

Reserve 1/3 cup crushed pretzels. Combine remaining pretzels, butter and
3 Tbsp. sugar. Put in 9 x 13" pan. Bake 10 minutes at 350 degrees. Cool.
Combine cream cheese, sugar and Cool Whip. Put on top of cooled crumb
mixture. Combine boiling water and Jello. Add frozen strawberries to
partially set Jello. (If it's still not set, refrigerate for a few
minutes.) Put this on top of cheese mixture. Sprinkle remaining crumbs
on top. Refrigerate until ready to serve.

Submitted by Cathy Brummel

NAPA CABBAGE SALAD (serves 6 to 8)

1 head Napa cabbage

1 ½ bunches green onions

3 Pkgs. Uncooked Ramen noodles

½ Cup sunflower seeds

¾ cup almonds, slivered

¾ Stick, margarine

Dressing: 1 Cup oil

½ Tsp. salt

½ cup cider vinegar

3 Tsp. soy sauce

1 cup sugar

Cut up cabbage, slice green onions on diagonal. Brown noodles (broken
up) and almonds in margarine. Mix all ingredients just before serving.

Blend dressing ingredients and toss.

Submitted by Cathy and Charles Brummel

EASY PIE CRUST

1 ½ Cup flour

Scant of salt

1 Tbsp. sugar

½ cup oil

3 Tbsp. of milk

Mix flour, salt and sugar in 9 x 13", then add oil and milk to flour
mixture. With fork, mix and press into pan with fork. Use favorite
filling.

Submitted by Mickey Feldott

KRAFT T.V. SQUARES

2 Sticks margarine

1 Cup brown sugar

1 egg yolk

1 Tsp. vanilla

2 cups flour

Beat together and spread on greased cookie sheet. Bake at 350 degrees
for 20 minutes. Do not over bake. Take from oven and spread at once with
1 package melted chocolate chips. Sprinkle with English walnuts.

Submitted from Diane Feldott

MILE HIGH PIE

1 Can Eagle brand milk

1 (6 oz.) frozen lemonade

1 (9 oz.) carton Cool Whip

1 graham cracker crust

Beat 1 can Eagle brand milk and 1 frozen lemonade very well. Add carton
Cool Whip. Whip until blended. Place in graham cracker crust and
refrigerate until set.

Submitted by Nancy Feldott

HOT POTATOE SALAD

2 cups cooked chicken

1 Cup diced celery

1 Cup cooked rice

1 Can sliced water chestnuts

1 Can cream of celery soup

¾ cup mayonnaise

1 Tbsp. lemon juice

½ Tbsp. chopped onion

½ Tsp. salt

Mix all together. Put half of mixture in 9 x 13" casserole. Put slices
of 2 hard cooked eggs on top of it. Then, add the rest of the mixture.
Top with 3 cups crushed corn flakes. Melt 2 ½ Tbsp. of butter. Drizzle
over top. Bake at 350 degrees for 25 minutes.

Suggestion: Serve with cranberry sauce.

Submitted by Edith Stark

BUTTER CARDAMOM COOKIES

¾ Cup and 2 Tbsp. unsalted butter

2 Cups confectioner's sugar

2 Tsp. cardamom

4 eggs

2 Cups all-purpose flour

1 Tsp. salt

In a mixing bowl, cream together the butter, confectioner's sugar and
cardamom for 3 minutes, using a paddle attachment. Slowly add eggs,
scraping down after each addition. Add flour and salt. Remove dough and
pipe or spoon into quarter size drops onto a parchment-lined or
non-stick cookie sheet. Space ½" apart. Bake 10-11 minutes, turn sheet
pan around and bake 10-11 more minutes. Cookies should have a golden
color.

Enjoy!

Submitted by Sharron Oxe

MANDARIN ALMOND SALAD

Salad: 10 Cups of mixture of lettuce (whichever type you like) and /or
fresh spinach torn into bite-size pieces

1 Cup of chopped, fresh parsley

¼ Cup chopped green or sweet onion (like Vidalia)

11 oz. can of Mandarin oranges, drained. Save juice for dressing.

Dressing: ¼ Cup salad oil

3 Tbsp. sugar

¾ Tsp. salt

½ Tsp. pepper

3 Tbsp. vinegar

3 drops Tabasco sauce

Juice from Mandarin oranges

Blend well and save.

Almond Garnish: In small skillet, add:

¼ Cup slivered almonds

2 Tbsp. sugar

Cook over medium heat, stirring constantly until sugar is dissolved and
almonds are toasted and coated. Separate any almonds clustered together.
Put on foil, wax paper (not plastic wrap), or china platter to cool.

Pour saved Mandarin orange juice in hot skillet (used for the garnish)
and add dressing mixture, above. Blend well, cool, and pour dressing
over salad, mixing gently. Top with almond garnish when ready to serve.

Submitted by Millie Molitor

"DEELICIOUS SALAD"

1 Head cabbage or 1 package

1 Bunch green onions

1 Cup sunflower seeds

Mix: ¾ Cup oil

6 Tbsp. vinegar

6 Tbsp. sugar

2 Pkg. Ramen chicken noodles

Roast almonds for 5 minutes at 350 degrees, mix cabbage, onions, noodles
-- crushed, and seeds. Add salt, pepper and dressing with soup base
added. Just before serving, add 2 cups chicken breast.

Submitted by Shirley Snyder

AU GRATIN POTATOES

2 -- Lbs. frozen hash brown potatoes

1 ½ Sticks Oleo

1 Cup chopped onion

8 Oz. shredded cheddar cheese

1 Can Cream of Chicken soup

1 Tsp. salt

Dash of garlic salt (optional)

1 Pint sour cream (or half and half)

Defrost potatoes thoroughly. Reserve ½ stick of Oleo. Mix all
ingredients together in bowl. Melt reserved ½ stick Oleo and mix with 2
cups crushed corn flakes. Pour on top.

Bake at 350 degrees for 1 ½ hours.

Use 9 x 13" pan or 2 smaller casseroles.

Crush corn flakes between wax paper with hands. Do not use rolling pin
-- they get too fine.

Eat and enjoy!

Submitted by Clara Jennings

ZUCCHINI SOUP (serves 10)

1 ¼ Lbs. Italian sausage (browned)

1 ½ Cups celery, chopped

2 28 oz. cans of tomatoes (or fresh ones)

1 ½ Cup tomatoe juice

1 ½ Lbs. zucchini, diced

2 Tsp. salt

1 ½ Tsp. Italian seasoning

½ Tsp. garlic powder

1 Tbsp. sugar

2 Green peppers, cut up in 1" pieces

Mozzarella on top when done.

Shredded brown sausage (drained). Add celery and simmer for 15 minutes.
Add remaining ingredients not cheese and simmer 35 minutes.

Serve in bowls and top with cheese.

Submitted by Clara Jennings

PEACH FRUIT SALAD

1 Can (21 oz.) peach pie filling

1 can (11 oz.) Mandarin oranges, drained

2 Medium firm bananas, sliced

1 Cup green grapes

1 Cup miniatures marshmallows

In a bowl, combine all ingredients, stir gently.

Refrigerate until serving.

Submitted by Corliss Weaver

GOLDEN COINS

20 Oz. bag carrots

1 Medium green pepper

1 Medium onion

¾ Cup sugar

¼ Cup oil and vinegar

1 Can tomato soup

1 Tsp. Worchester sauce and mustard

Put in kettle, when sugar is melted, add carrots, onion and pepper
pieces.

Put in casserole dish -- refrigerate.

Bake at 350 degrees for ½ hour.

Can be served hot or cold.

Submitted by Elmer and Joan Brummel

LEMON CHIFFON PIE

1 -- 9" Pie crust -- bake and cool

Filling: 1 envelope Knox gelatin

¼ Tsp. salt

1/3 Cup sugar

4 large eggs -- separated

1/3 Cup water

Grated lemon peel -- ½ Tsp.

¼ Cup lemon juice

In a small heavy saucepan or double boiler combine gelatin, salt and 1/3
cup sugar. In a small bowl, beat the egg yolks with the water. Add lemon
peel, and lemon juice. Cook over low heat until thick. Stir constantly
and do not boil. Cook 10 minutes. Cool 30 minutes.

In a large bowl beat egg whites until foamy and gradually beat in a ½
cup sugar until quite stiff and fluffy. Gently fold mixture of eggs and
lemon into the egg whites. Spoon into cool pie crust. Refrigerate until
set.

Top with whipped cream or Cool Whip.

Submitted by June Oxe

CORN SALAD

1 Can corn, drained

1 Can French style green beans, drained

1 Large jar chopped pimentos, drained

1 Cup chopped celery

1 Cup chopped green onion

1 Chopped green pepper

1 Tsp. salt

1 Tsp. pepper

Marinade: ¾ Cup sugar

½ Cup vinegar

½ Cup salad oil

Dissolve; bring to a boil. Let cool and pour over vegetables.

Make 1 -- 2 days ahead for good flavor.

Submitted by Ann Kuhn

MARY FRANCIS SALAD

1 Can cherry or strawberry pie filling

1 -- 16 Oz. can crushed pineapple (drained)

2 Cups mini marshmallows

1 -- 8 Oz. Cool Whip

1 Small can Eagle brand condensed milk

Beat all -- put into refrigerator overnight.

Submitted by Janet Molitor Mish

RHUBARB BARS (this is a very large recipe, but easy to cut in half)

Crust: Preheat oven to 350 degrees.

Put together flour, confectioners sugar and butter until it resembles
coarse corn meal as in pie crust. Press crust into cookie sheets with
sides. Beat egg whites and brush over crust to glaze. Bake 15 -- 20
minutes until golden, while you prepare the topping.

Topping: Mix together sugar, flour and salt. Beat in the eggs. Add
rhubarb and pour into baked crust. Return to oven and bake 40 -- 50
minutes.

Crust: 8 Cups flour

1 ½ Cups confectioners sugar

4 Cups (2 lbs.) butter

2 Egg whites

Topping: 6 Cups granulated sugar

1 ¼ Cups flour

2 Tsp. salt

8 Eggs

16 Cups rhubarb, cut into ¼" slices

Submitted by Joanne Baumann

CARROT SALAD

2 -- 3 Lbs. carrots -- 1" chunks -- cook until tender

1 Green pepper and 1 onion -- chopped and add to cooked carrots

Cook and simmer 1 can tomato soup, ½ cup vinegar, ½ cup oil, 1 cup sugar
and Tsp. salt, pepper and dry mustard.

While still hot, cover carrots, pepper and onions. Refrigerate.

Serve chilled.

Submitted Connie Sabathne

OVEN-MADE CARAMEL CORN

5 quarts popped corn

1 cup butter (2 sticks) or margarine

2 cups brown sugar, firmly packed

½ cup light corn syrup

1 Tsp. salt

½ Tsp. baking soda

Spread freshly popped corn in a large shallow sheet pan. Put it in a
very slow oven (250 degrees) to keep warm and crisp. Combine butter,
brown sugar, corn syrup and salt in a two-quart heavy saucepan. Place on
medium heat, stirring until sugar dissolves. Continue to boil to the
firm ball stage (248 degrees) which takes about five minutes.

Remove from heat and stir in baking soda. Syrup will foam. Take popped
corn from oven and put hot caramel mixture over it in a fine stream.
Stir to mix well. Return to oven for 45 to 60 minutes, stirring every 15
minutes. Cool and serve or store.

To store, pour into airtight containers and set in a cold place. Makes
about 5 quarts or almost two pounds.

Submitted by Clara Jennings

HOT POTATOES

8 diced boiled potatoes

1 cup mayonnaise

1 pound Velvetta cheese

½ cup chopped onion

Mix together. Season with salt and pepper. Place in a 9 x 13" cake pan.
Top with ¼ cup sliced olives and top with 6 or 8 slices of raw bacon.

Bake 1 hour at 325 degrees.

Submitted by Clara Jennings

CHOCOLATE ZUCCHINI CAKE

½ cup margarine

½ cup oil

2 eggs

1 Tsp. vanilla

2 cups grated zucchini

2 ½ cups flour

¼ cup cocoa

1 Tsp baking soda

½ cup buttermilk

TOPPING:

¾ cup chocolate chips

¾ cup chopped nuts

Cream margarine, oil, sugar and vanilla. Add eggs. Beat well. Mix in
zucchini, sifted flour, cocoa and baking soda. Add flour mixture
alternating with buttermilk.

Pour in 9 x 13" pan.

Top with chocolate chips and nuts

Bake 1 hour at 325 degrees

Submitted by Clara Jennings

MOLASSES COOKIES

1 cup sugar

1 cup shortening (lard or oleo or Crisco or some of each)

2 eggs

1 cup molasses (1/2 cup light and ½ cup dark)

2 Tsp. Cream of Tartar

4 Tsp. soda

1 cup buttermilk

2 Tsp. salt

1 Tbsp. cinnamon

2 Tsp. ginger

5 ½ cups flour

Refrigerator 4 or 5 hours or overnight

Roll out

Bake at 375 degrees for 8 or 9 minutes

Submitted by Clara Jennings

FUDGIE SCOTCH RING

1-6 oz. pkg. (1 cup) Nestle's Semi-Sweet Chocolate Morsels

1 6-oz. pkg. (1 cup) Nestle's Butterscotch Morsels

1 can Borden Eagle Brand Sweetened Condensed Milk (not evaporated milk)

1 cup coarsely chopped walnuts

½ Tsp. vanilla extract

1 cup walnut halves

1.  Melt chocolate and butterscotch morsels with sweetened condensed
    milk in top of double boiler over hot (not boiling) water. Stir
    occasionally till morsels melt and mixture begins to thicken. Remove
    from heat; add chopped walnuts and vanilla. Blend well. Chill for
    about 1 hours until mixture thickens. Line bottom of 9" pie pan with
    a 12" square of foil. Place ¾" cup walnut halves in bottom of pan,
    forming a 2" wide flat ring.

2.  Spoon chocolate mixture in small mounds on top of nuts to form ring.
    Decorate with remaining nuts. Add maraschino cherries if desired.

3.  Chill in refrigerator until firm enough to slice. Cut into ½"
    slices.

Makes about 36 slices.

Submitted by Clara Jennings

TRUE SPONGE CAKE

5 Eggs -- separated

1 Cup sugar

1 ½ Tsp. lemon juice

1 ½ Tsp. grated lemon rind

1 Cup self rising flour or regular flour sifted twice. If regular flour
is used add 1 ½ tsp. baking powder.

¼ Tsp. salt

Cream filling -- lemon icing:

Beat egg whites stiff, 2/3 cup sugar gradually. Add lemon juice to egg
yolks, beat until thick. Add lemon rind, beat in remaining sugar.
Carefully fold yolks into white. Blend, then fold in dry ingredients.

Cut through mix, bake at 350 degrees for 30 to 40 minutes.

Submitted by Dar Feldott and June Soukup

Note: In her own handwriting, this recipe belonged to my Grandmother,
Caroline (Klecka) Soukup (2/13/02), given to her by her sister-in-law
Ann Soukup.

CHERRY PINEAPPLE SALAD (WHIPPING CREAM)

1 -- No. 1 can bing cherries (drained)

1 -- 13 ½ Oz. can pineapple chunks

2 -- 3 oz. pkg. cream cheese (Have cheese at room temperature until
soft.)

¼ Cup cherry juice

2 Tbsp. pineapple juice

1 Lb. marshmallows, cut (minature marshmallows may be used, decrease
amount)

1 ½ Cups cream, then whip

Directions:

Beat cheese and juices until smooth, add cherries, pineapple and
marshmallows.

Submitted by Dar Feldott

Note: This recipe is written in Evelyn (Piltz) Feldott's handwriting
(7/21/20).

LEMON POPPY SEED CAKE

1 pkg. (18 ¼ oz.) lemon cake mix

1 pkg. (3.4 oz.) instant lemon pudding mix

¾ cup warm water

½ cup vegetable oil

1 Tsp. lemon extract

1 Tsp. almond extract

1/3 cup poppy seeds

Juice of 1 lemon

¼ cup confectioners sugar

In mixing bowl, combine cake mix and pudding mix. Add water, oil and
extracts. Beat 30 seconds on low speed.

Add eggs, 1 at a time, beating well after each additions. Beat 4 minutes
on medium speed. Stir in poppy seeds.

Pour into a greased 10 cup fluted tube pan or angel food pan.

Bake at 350 degrees for 50 minutes or a tootpick inserted hear the
center comes out clean.

Cool in pan for 10 minutes before inverting on serving plate.

Combine confectioners sugar and lemon juice and drizzle over warm cake.
Cool.

Submitted by Karen Kuhn Sepaniak (Chuck's favorite and only -- sister)

CAULIFLOWER/WESTERN DRESSING

Mix raw cauliflower with lots of Western dressing. Let set awhile,
enjoy!

Submitted by Janet Molitor Mish

COPPER PENNIES

Two pounds carrots (1/4" thick), cover with water.

Boil ten minutes. Do not rinse with cold water.

In another pan, combine the following:

One can of tomato soup

¾ cup white vinegar

¾ cup cold water

½ cup white sugar

1 Tbsp French's mustard

2 Tbsp worcester sauce

Bring to a boil

When carrots cool, cut up ½ onion

Cut ½ green pepper

Put with carrots

Pour sauce over carrots, onions and peppers. Let stand 24 hours.

Submitted by Irene Emerson

PINEAPPLE UPSIDE DOWN CAKE

½ cup butter (or margarine)

1 ¼ cup brown sugar

1 -- No. 2 large can slice pineapple

1 cup sifted flour

1 Tsp baking powder

1/8 Tsp salt

3 eggs separated

1 cup sugar

5 Tbsp pineapple juice

Melt butter in cake pan. Spread brown sugar evenly in pan. Arrange
pineapple evenly on brown sugar. Sift flour, baking powder and salt
together. Beat egg yolks until light and fluffy adding sugar gradually.
Add pineapple juice and sifted flour. Fold in stiffly beaten egg whites.
Pour batter over pineapple.

Bake in moderate oven (350 degrees) 30 to 35 minutes. Turn upside down
on cake plate. Serve with whipped cream. Serves 8.

Submitted by Dolores White

MARSHMALLOW BROWNIES

1 stick butter or margarine

1 cup sugar

2 eggs (or egg substitute)

½ cup flour

½ cup cocoa

1 Tsp vanilla

1 7 ounce jar marshmallow cream

1 can ready-to-spread chocolate frosting

Preheat oven to 325 degrees

Grease a 9 x 13" pan

Combine butter or margarine (1 stick) with 1 cup sugar until fluffy

Beat or stir 2 eggs and 1 teaspoon vanilla with sugar mixture

Add ½ cup of flour and ½ cup of cocoa. Stir until well blended

Empty mixture into greased pan and bake for approximately 35 minutes

After brownies are baked and cooled, spread marshmallow cream over the
top of brownies

Let marshmallow cream set for 1 hour

Spread chocolate frosting over top of marshmallow cream layer

Enjoy!

Submitted by June Soukup

Zucchini Bake

2 onions diced

2 pounds of mushrooms -- different type are best

4 large tomatoes, quartered

4 large zucchini thinly sliced

3 cups shredded cheddar cheese

Cook separately onions and mushrooms -- each in ½ pound of butter

Cook zucchini separately in one ½ pound butter on ½ cup water until
moisture evaporates

Combine all ingredients and cook for 15 minutes.

Cover with 3 cups cheddar cheese and bake for 30 minutes in 350 degree
oven

This can be served as a side dish or main course.

Submitted by Deborah Emerson Masters

GRANDMOTHER KAMES' RICE PUDDING