• Pastry for double crust pie
• 3 pints blueberries, cleaned and stems removed
• 2 tablespoons lemon juice
• 1/4 cup flour
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• Butter

Combine flour, sugar and cinnamon.  Add to blueberries along with the lemon juice.  Put in pastry lined 9 inch pie pan.  Dot top of filling with butter.  Add top pie crust.  Crimp edges.  Cut slits in top and sprinkle with sugar.  Have oven preheated to 375 degrees.  Bake approximately 50 to 60 minutes on a cookie sheet lined with foil until golden brown.

• 1 medium size onion diced
• 2 tsp salt
• 2 cups sour cream
• 1- 16 oz container of cottage cheese

Top with 2 cups of grated cheddar cheese.  Bake at 350 degrees 45 to 60 minutes.

• 2 cups flour (sifted)
• 1/4 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/2  tsp cinnamon
• 1/4 cup oil
• 3/4 cup milk
• 1 egg

Mix all ingredients together until thoroughly mixed.  Drop by teaspoonful into oil heated to 375 degrees.  Fry until golden brown, about 3 minutes.  Drain on paper towel.  Then shake in a paper sack which contains 1 cup sugar and 2 teaspoons cinnamon.  Makes about 3 dozen.

• 2 small pkg orange jello
• 1 cup boiling water
• 1 cup juice from pineapple and mandarin oranges, heated to boiling
• 1 small can frozen orange juice
• 1 20 oz can crushed pineapple
• 2 cans mandarin oranges

Use 13X9 pan.

In large bowl, mix jello, boiling water and juice from pineapple and mandarin oranges heated to boiling.  Add pineapple, mandarin oranges and the frozen undiluted orange juice.  Put in the 13X9 pan.  Chill until thick, then add topping.

Topping:

1 small pkg lemon instant pudding mixed with 1 cup of cold milk.  Fold in 2 cups of Cool Whip.  Spread on top of jello salad.

• 2 cups flour
• 1 cup brown sugar
• 1/2 cup butter

Mix crust well and pat into a 9X13 pan.

For filling:

Sprinkle 1 cup of pecans over the crust.  Pour 1 can sweetened condensed milk over the nuts.  Bake in a 350 degree preheated oven for 18-22 minutes.  Take out of oven and sprinkle with chocolate chips, toffee bits or coconut.

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I have never made this recipe but it looks easy.  If I was making it I would soften the butter before adding the brown sugar and flour.  I think I might use milk chocolate chips and some toffee bits too.  If you try it let me know how it turns out.

Sift the following ingredients together into an ungreased 8X2 pan.

• 1 & 1/2 cups of flour
• 1/4 cup of cocoa
• 1teaspoon soda
• 1 cup sugar
• 1 teaspoon salt

Make 3 holes (wells) in the dry mixture.  Into first hole put 1 teaspoon white vinegar.  In the second hole put 1 teaspoon vanilla.  In the 3rd hole put 1/3 cup of oil.  Over the entire pan, gradually pour 1 cup of water while you are mixing (not beating) the mixture: lumps are OK.  Bake in 350 degree preheated oven for 35 minutes.  Dust powdered sugar over the hot cake.

Step 1.

Mix 1 box yellow cake mix with

1/3 cup of oil and 1 egg.

Mix until crumbly.  Reserve 1 cup.  Pat remaining mixture evenly into a 13X9 ungreased pan.  Bake in a preheated 350 degree oven for exactly 15 minutes.  Meanwhile do

Step 2.

Beat 1 eight ounce pkg of softened cream cheese with 1/3 cup of sugar.  Add 1 egg and 1/3 cup of lemon juice.  Beat until light and fluffy.  Spread over hot baked crumb mixture.  Sprinkle remaining crumbly mixture over the top.  Bake 15 minutes longer.  Do NOT overbake.  Chill and cut into squares.

• 1 pkg Jiffy Corn Muffin Mix
• 1 cup canned green chilies, undrained
• 1/8 tsp cumin
• 1/8 tsp oregano
• Pinch of sage
• 1 cup mayonnaise
• 1 cup sour cream
• 1 envelope ranch salad dressing mix
• 2 cans pinto beans, rinsed and drained
• 2 can whole kernal corn, drained
• 3 chopped tomatoes
• 1 cup chopped green pepper
• 1 cup chopped green onions
• 10 slices bacon, cooked and crumbled
• 2 cups shredded cheddar cheese

Prepare corn muffin mix as directed on package; stir in the chilies, oregano and sage.  Spread into a greased 8 inch pan.  Bake at 400 degrees for 20 - 25 minutes.  Cool.

Combine mayo, sour cream and dressing mix.

Crumble 1/2 corn bread into a 9X13 baking dish.  Layer with 1/2 pinto beans, 1/2 mayo mixture, 1/2 corn, 1/2 tomatoes, 1/2 green pepper, 1/2 green onion and 1/2 of the bacon and the cheese.  Repeat layers.  cover and refrigerate for 2 hours or overnight.

Thanks Audrey!  If any of my cousins scattered around the country are reading this, I would love a recipe of yours to publish.

Beth Marie

• 3 tablespoons light soy sauce
• 3 tablespoons flour
• 2 lbs lean beef or lamb stew meat
• 4 carrots, peeled and sliced(or 2 cups peeled baby carrots)
• 1 large onion, halved and thinly sliced
• 1 cup thinly sliced celery
• 3/4 cup Irish lager or beer
• 2 teaspoons beef flavor bouillon
• 1/4 teaspoon each dried marjoram and thyme leaves rubbed between fingers to release flavors
• 1/2 cup chopped fresh parsley

Preheat oven to 325 degrees.  Combine soy sauce and flour in large, oven-proof casserole dish or Dutch oven.  Add beef or lamb pieces; stir to coat.  Stir in vegetables, beer, bouillon and herbs.  Cover.

Bake, stirring occasionally checking for doneness for 2 hours.  If broth becomes to thick add more beer, about 1/2 cup at a time.  If stew is too thin, remove cover during last half hour.  Stir in parsley before serving.

Note:  May be prepared on stovetop or in slow cooker.  On top of stove, cover and cook over low heat stirring occasionally for 2 hours.  For slow cooker, cook on high stirring occasionally for 4 hours.

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup vegetable oil
• 3/4 cup margarine
• 1/2 cup extra crunchy peanut butter
• 1 cup water
• 1/2 cup buttermilk

Mix together the flour, sugar, baking powder and salt together in a bowl.  Set aside.  Bring the oil, margaine, peanut butter and water to a boil in  a saucepan.  Pour over the dry ingredients and mix well.  Add eggs, vanilla and buttermilk, stirring well to blend.  Pour the batter into an 11X15 greased sheet cake pan.  Bake in preheated 350 degree oven for 15 - 20 minutes or until a toothpick inserted in the center tests the cake done. 

ICING

• 1 cup sugar
• 1 tablespoon margarine
• 1/2 cup extra crunchy peanut butter
• 1/2 cup evaporated milk,
• 1 teaspoon vanilla
• 1/2 cup miniature marshmallows

Combine the evaporated milk, 1 tablespoon margarine and 1 cup of sugar in a clean saucepan.  Bring to a boil and cook for 2 minutes.  Add the marshmallows and peanut butter, stirring until melted.  Blend in the vanilla.  Spread the icing over the warm cake.  For extra pizazz, sprinkle with milk chocolate Heath bits.

*****This sounds like a bit of work but I think it would be delicious for a big family gathering.  I think it might work if you baked it in a 13X9 pan and adjusted the baking time upward to about 30 minutes, testing center for doneness with a toothpick, and as far as I am concerned there is never too much frosting on a cake.

• 1 cup shortening
• 2 cups light brown sugar
• 3 eggs, well beaten
• 4 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 & 1/2 cups chopped dates
• 1 cup sugar
• 1 cup water
• 1 cup chopped nuts

Cream shortening.  Beat in brown sugar gradually.  Stir in the eggs.  Sift together flour, salt and baking soda.  Add to the first mixture.  Mix well.  Chill.  Divide in 2 or 3 parts.  Roll in oblong 1/4 inch thick.  Spread with cooled date filling and roll up.  Wrap in wax paper and chill overnight.  Cut in 1/2 inch slices and put on cookie sheets.  Bake at 400 degrees until firm (about 10 minutes).  Makes 60 or more.

Date Filling:  Mix chopped dates, sugar, nuts  and water.  cook over medium heat 10 minutes until thick stirring constantly.  Let cool.

From the First United Methodist Church "A Taste of Heaven Cookbook" O'Fallon IL.

• 3 cups cooked diced chicken
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 2 cups chicken broth
• 1/2 cup melted butter
• 1 package herb-seasoned stuffing mix, (6 to 8 oz)
• 1 cup shredded cheese, Swiss or Cheddar

Preparation:

• 8 ounce package of cream cheese (softened)
• 3/4 cup sugar, divided use
• 4 eggs, divided use
• 1/2 teaspoon salt
• 2 teaspoons vanilla, divided use
• 10 inch unbaked pie shell
• 1 & 1/4 cups chopped pecans
• 1 cup light corn syrup

In a medium bowl, cream together the cream cheese, one egg, 1/2 cup of the sugar and one teaspoon of the vanilla together until smooth.  Dust both sides of the pie crust with flour and put crust in pie pan.

Pour cream cheese mixture into pie crust and sprinkle the chopped pecans on top.

In another bowl beat the 3 remaining eggs, corn syrup, 1/4 cup sugar and 1 teaspoon vanilla together until smooth.  Pour over pecan layer.

Bake in a 350 degree preheated oven for 45 - 50 minutes until center sets.  The pie will puff up and crack in the center when it is done.

The ingredients separate into 3 layers, with pecans on top, cream cheese in the middle layer and a rich custard on the bottom.  It is good warm or tastes just like a candy bar when served cold.