HEARTY MEAT LOAF - (Bulk Receipe) Yield 6 Half Pans Ingredients 20 pounds Ground Beef 1 - #10 Can Tomato

o Sauce 6 Cups Bread Crumbs 4 Cups Fresh Diced Onions 2 Cups Fresh Diced Bell Pepper 2 Cups Fresh Shredded Carrots 2 Cups Fresh Diced Celery 1 Cup Minced Garlic 18 Whole Eggs or (4 Cups Liquid Eggs) 1 Cups Parsley Flakes 3 tablespoons Salt 3 tablespoons Pepper 1/3 Cup Worcestershire 1/3 Cup Corn Syrup Cook covered 45 minutes @ 350 degrees Now remove cover, coat with Ketchup then return to oven until evenly browned.

-2Instructions for Hearty Meat Loaf On low speed in large mixer Start with 20 pounds Ground Beef, add Bread Crumbs, Fresh veggies, Tomato Sauce, Eggs, & Seasonings, until well blended. Remove from mixer, Form Loaves in Half Size Aluminum Steam Table Disposable pans. (this recipe makes 6 pans) Bake @ 350 degrees covered for 45 minutes remove covering and coat the meat loaf with Ketchup and return to oven until browned. A meat thermometer should read 140 degrees or more when done. It is very important to cover pans with paper pan liners & aluminum foil when baking and before placing in warmer. This is to avoid drying out, sticking, & burning through the aluminum Foil.

Macaroni and Cheese

(Large Receipe)

Ingredients:

LOW-CAL SPICED TEA MIX

1 3 1 1 1 CUP INSTANT TEA POWDER PARTS OF A 2.3 OUNCE CAN SUGAR FREE ORANGE FLAVORED BEVERAGE CRYSTAL MIX CUP GRANULATED LOW CALORIE SUGAR REPLACEMENT PACKAGE (.39 OUNCE) LEMONADE FLAVOR UNSWEETENED SOFT DRINK MIX TEASPOONS CINNAMON TEASPOON POWDERED CLOVES

COMBINE ALL INGREAIENTS AND STORE IN AN AIRTIGHT CONTAINER. TO SERVE, STIR ONE TEASPOON MIX INTO A 5-OUNCE CUP OF BOILING WATER YIELD: 2 CUPS DRY MIX

MONSTER COOKIES
LITTLE BATCH 1 CUP BROWN SUGAR, FIRMLY PACKED 1 CUP SUGAR CUP MARGARINE, SOFTENED 3 EGGS 1 TEASPOON VANILLA 1 TEASPOON PANCAKE SYRUP OR LIGHT CORN SYRUP 1 CUPS PEANUT BUTTER 2 TEASPOONS BAKING SODA 4 CUPS OATMEAL 1 CUP SEMI-SWEETENED CHOCOLATE CHIPS 4 OUNCES CANDY COATED CHOCOLATE PIECES, PLAIN OR PEANUT BIG BATCH 4 CUPS 4 CUPS 2 CUPS 12 EGGS 1 TABLESPOON 1 TABLESPOON 6 CUPS 8 TEASPOONS 18 CUPS 4 CUPS 1 POUND

MIX INGREDIENTS TOGETHER IN ORDER GIVEN. DROP BY TEASPOON ON UNGREASED COOKIE SHEET. BAKE AT 350 FOR 15 MINUTES. FOR BIG BATCH USE ICE CREAM DIPPER TO MAKE BIG COOKIES. BIT BATCH MAY TAKE 3-5 MINUTED LONGER TO BAKE. YIELD: LITTLE BATCH: 7 DOZEN AVERAGE COOKIES BIG BATCH: 9 DOZEN BIG COOKIES

SHOE PEG CORN CASSEROLE

1 CAN (12 OUNCES) WHITE SHOE PEG CORN, DRAINED 1 CAN (16 OUNCES) FRENCH STYLE GREEN BEANS, DRAINED CUP CHOPPED CELERY CUP CHOPPED GREEN PEPPER CUP CHOPPED ONION CUP SOUR CREAM CUP GRATED SHARP CHEDDAR CHEESE 1 CAN (10.75 OUNCES) CREAM OF CELERY SOUP 1 CUPS CRACKER CRUMBS (USE ROUND BUTTER-FLAVORED CRACKERS) CUP MARGARINE COMBINE FIRST EIGHT INGREDIENTS. ADD SALT AND PEPPER TO TASTE. POUR INTO 2-QUART CASSEROLE. FOR TOPPING MELT MARGARINE AND STIR IN CRACKER CRUMBS. SPRINKLE ON CASSEROLE. BAKE AT 350 FOR 45 MINUTES YIELD: 6 SERVINGS

RUM BALLS
2 2 2 2 2 1 CUPS (12 OUNCE PACKAGE) VANILLA WAFERS CUPS PECANS, CHOPPED CUPS CONFECTIONERS SUGAR TABLESPOONS CORN SYRUP TABLESPOONS HONEY TABLESPOON RUM FLAVORING CUP APRICOT BRANDY

USE THE ELECTRIC BLENDER TO CRUMB THE VANILLA WAFERS. IN A LARGE BOWL MIX THE VANILLA WAFERS, PECANS, AND SUGAR. COMBINE CORN SYRUP, HONEY, RUM FLAVORING, AND BRANDY. POUR OVER SUGAR MIXTURE AND BLEND THOROUGHLY. FORM INTO BALLS AND ROLL IN CONFECTIONERS SUGAR

PECAN DELIGHTS
1 EGG WHITE, UNBEATEN CUP LIGHT BROWN SUGAR TEASPOON VANILLA 4 CUPS PECAN HALVES BEAT EGG WHITE AND BROWN SUGAR WITH ELECTRIC MIXER UNTIL VERY STIFF. ADD VANILLA. FOLD IN PECANS, ONE CUP AT A TIME. DROP BY TEASPOONFUL OR INDIVIDUALLY ONTO GREASED COOKIE SHEET. BAKE AT 225 FOR 40 MINUTES. COOL AND STORE IN AIRTIGHT CONTAINERS. YIELD: ABOUT 4 CUPS

MANDARIN ORANGE CAKE

1 4 1 1 PACKAGE (18.5 OUNCE) BUTTER CAKE MIX EGGS CUP COOKING OIL CAN (11 OUNCES) MANDARIN ORANGE SECIONS, UNDRAINED

COMBINE ALL INGREGIENTS, MIXING BY HAND. SPOON MIXTURE INTO THREE 8 GREASED AND FLOURED CAKE PANS. BAKE AT 350 FOR 15 MINUTES. FROSTING: 1 1 1 CONTAINER (9 OUNCES) NON-DAIRY WHIPPED TOPPING PACKAGE (3 OUNCES) INSTANT VANILLA PUDDING MIX CAN (20 OUNCES) CRUSHED PINEAPPLE, UNDRAINED

COMBINE ABOVE INGREDIENTS. FROST LAYERS AFTER COOLING. KEEP CAKE REFRIGERATED BEFORE AND AFTER SERVING.

DILL DEVILED EGGS

6 HARD COOKED EGGS CUP (3 OUNCES) SHREDDED MONTEREY JACK CHEESE CUP MAYONNAISE 1 TABLESPOON FINELY CHOPPED DILL PICKLE SALT TO TASTE PAPRIKA FOR COLOR CUT EGGS IN HALF. REMOVE YOLKS, MASH. COMBINE YOLKS WITH CHEESE, MAYONNAISE, PICKLE AND SALT. REFILL YOLKS. SPRINKLE WITH PAPRIKA YIELD: 12 APPETIZERS

BEEF STROGANOFF
2 POUNDS GROUND BEEF COOKED AND DRAINED CUPS CHOPPED GREEN ONION (COOKED WITH GROUND BEEF 2 CANS CREAM OF MUSHROOM SOUP 1 8 OUNCES SOUR CREAM 1 TEASPOON SALT 1 TEASPOON PEPPER HEAT AND SERVE OVER COOKED RICE OF EGG NOODLES YIELD: 10 12 SERVING

CHICKEN TETRAZINNI
5 CUPS COOKED AND CHOPPED CHICKEN 1 POUND COOKED SPAGHETTI 1 CUPS STUFFED GREEN OLIVES (CHOPPED) 1 CUP GRATED SHARP CHEESE 1 CAN CREAM OF MUSHROOM SOUP 1 CAN CREAM OF CELERY SOUP CUPS CHOPPED ONION 2 TABLESPOONS WORCHESTERSHIRE SAUCE TEASPOON SALT TEASPOON PEPPER COMBINE INGREDIENTS AND POUR INTO 2 QUART CASSEROLE DISH. TOP WITH CUP CHOPPED PECANS BAKE AT 350 FOR 35 MINUTES YIELD: 10-12 SERVINGS

CREAM CHEESE PECAN PIE

1 CUP ALL-PURPOSE FLOUR TEASPOON SALT 1 TEASPOON SUGAR 1/8 TEASPOON CINNAMON TEASPOON BAKING POWDER 1/3 CUP PLUS 1 TABLESPOON SHORTENING CUP WATER CUP SUGAR 1 EGG BEATEN TEASPOON SALT 1 8 OUNCE PACKAGE CREAM CHEESE, SOFTENED 1 TEASPOON VANILLA 1 CUPS PECAN, CHOPPED CUP SUGAR 3 EGGS BEATEN 1 CUP LIGHT CORN SYRUP 1 TEASPOON VANILLA CRUST: COMBINE FLOUR, TEASPOON SALT, 1 TEASPOON SUGAR, CINNAMON AND BAKING POWDER. CUT IN SHORTENING WITH PASTRY BLENDER OR TWO KNIVES. SPRINKLE WITH WATER (1 TABLESPOON AT A TIME); TOSS LIGHTLY WITH A FORK. WHEN ALL WATER HAS BEEN ADDED. FORM INTO A FIRM BALL. ROLL OUT DOUGH AND PLACE IN A 9 INCH PIE PAN. FLUTE EDGE AS DESIRED. PARTIALLY BAKE CRUST AT 450 FOR 5-10 MINUTES UNTIL LIGHTLY BROWNED. FILLING: COMBINE CUP SUGAR, 1 EGG AND TEASPOON SALT. ADD CREAM CHEESE AND 1 TEASPOON VANILLA. SPOON INTO PARTIALLY BAKED PIE SHELL. TOPPING: COMBINE PECANS AND CUP SUGAR. STIR IN 3 EGGS, CORN SYRUP AND VANILLA. SPOON GENTLY OVER CREAM CHEESE FILLING. BAKE IN A 375 OVEN FOR 45 TO 50 MINUTES OR UNTIL FILLING IS BROWNED. SERVE AT ROOM TEMPERATURE OR CHILLED.

15 MINUTE CHICKEN PARMASAN RISOTTO

PREP/COOK: 15 MINUTES 1 SERVINGS: 4 POUND BONELESS SKINLESS CHICKEN BREASTS, CUT INTO SMALL PIECES 1 LARGE TOMATO 1 CAN (10 OUNCE) CAMBELLS CREAM OF CHICKEN SOUP 1 2/3 CUPS MILK CUP (2 OZ.) KRAFT 100% GRATED PARMESAN CHEESE TEASPOON ITALIAN SEASONING 2 CUPS MINUTE WHITE RICE OR RISOTTO, UNCOOKED. HEAT 1 TABLESPOON OIL IN SKILLET. ADD CHICKEN; COOK UNTIL LIGHTLY BROWNED. WHILE CHICKEN IS COOKING, CHOP TOMATO. ADD SOUP, MILK, PARMESAN CHEESE AND SEASONING; STIR. HEAT TO A BOIL. STIR IN RICE AND TOMATO; COVER. COOK ON LOW HEAT 5 MINUTES OR UNTIL COOKED THROUGH. STIR BEFORE SERVING.

SWEDISH MEATBALLS

1 CUP MASHED POTATOES 1 EGG 1 TEASPOON SUGAR TEASPOON NUTMEG TEASPOON GINGER 3 TABLESPOONS BUTTER OR MARGARINE 1 POUND GROUND BEEF POUND GROUND PORK 2 TABLESPOONS MINCED ONIONS 1 TEASPOON SALT 1/8 TEASPOON ALLSPICE TEASPOON PEPPER COMBINE ALL INGREDIENTS EXCEPT BUTTER; MIX THOROUGHLY. FORM INTO TINY BALLS USING ABOUT 1 LEVEL TABLESPOON OF MIXTURE PER BALL. MELT BUTTER IN FRY PAN; ADD MEATBALLS. BROWN OVER LOW HEAT, SHAKING PAN OCCASIONALLY TO BROWN EVENLY. MAKES ABOUT 48 MEATBALLS SAUCE: RESERVE 2 TABLESPOONS OF THE DRIPPINGS AND ADD 1 CAN OF CREAM OF MUSHROOM SOUP AND 1/3 CUP MILK OR ADD 1 (8 OUNCE) CONTAINER OF SOUR CREAM. HEAT BUT DO NOT BOIL. SERVE HOT OVER MEATBALLS.

SWEET AND SOUR PORK

2 POUNDS BONELESS PORK 1 CUP WATER CUP RAISINS TEASPOON SALT 2 GREEN PEPPERS, CUT INTO STRIPS 1 TABLESPOON CORN STARCH CUP SUGAR CUP VINEGAR 2 TABLESPOON SOY SAUCE CUT PORK INTO SERVING PORTIONS AND BROWN IN A FRY PAN OVER MODERATE HEAT ABOUT 5 MINUTES. ADD CUP OF THE WATER, RAISINS, AND SALT. COVER PAN TIGHTLY AND COOK OVER VERY LOW HEAT FOR 20 MINUTES. ADD GREEN PEPPERS; BLEND CORNSTARCH, SUGAR, VINEGAR, AND REMAINING CUP WATER. STIR INTO PORK MIXTURE. COVER AND CONTINUE COOKING OVER LOW HEAT FOR 30 MINUTES. STIR OCCASIONALLY AND ADD MORE WATER AS NEEDED TO PREVENT DRYING. BEFORE SERVING, ADD SOY SAUCE. SERVE HOT OVER RICE OR NOODLES. MAKES 6 8 SERVINGS

HAM ROLLS WITH CHEESE SAUCE

2 CUPS FLOUR 1/2 TEASPOON SALT 2 TEASPOONS SUGAR 3 TEASPOONS BAKING POWDER TEASPOON CREAM OF TARTAR CUP SHORTENING 2/3 CUP MILK HAM FILLING CHEESE SAUCE SIFT FLOUR, SALT, SUGAR, BAKING POWDER, AND CREAM OF TARTAR. CUT IN SHORTENING. ADD MILK ALL AT ONCE AND STIR JUST UNTIL DOUGH FOLLOWS FORK AROUND BOWL. ROLL DOUGH THICK ON A SHEET ABOUT 10 LONG AND 10 WIDE. SPREAD WITH GROUND HAM FILLING. ROLL TIGHTLY AS A JELLY ROLL AND CUT INTO SLICES 1 THICK. PLACE ON GREASED BAKING SHEET AND FLATTEN EACH SLICE DOWN TO ABOUT THICK. BAKE AT 450 FOR ABOUT 15 MINUTES OR UNTIL A GOLDEN BROWN. MAKE CHEESE SAUCE AND SERVE AN HAM PIN WHEEL.
HAM FILLING: 1 CUP HAM 2 TABLESPOONS PREPARED MUSTARD CUP CHOPPED CELERY CUP CHOPPED ONION 1 CUP FROZEN GREEN PEAS MIX TOGETHER ALL INGREDIENTS. CHEESE SAUCE: 2 TABLESPOONS BUTTER OR MARGARINE 2 TABLESPOON FLOUR 1 CUP FLOUR TEASPOON SALT 1/8 TEASPOON PEPPER CUP GRATED CHEDDAR CHEESE MELT BUTTER OR MARGARINE IN SAUCEPAN OVER LOW HEAT. BLEND IN FLOUR, SALT, AND PEPPER. ADD MILK ALL AT ONCE, COOK QUICKLY, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BUBBLES. ADD CHEESE AND MIX WELL. REMOVE SAUCE FROM HEAT WHEN IT IS WELL-MIXED AND BUBBLING BEGINS.

HOT CHICKEN SALAD

5 CUPS BONED AND COOKED CHICKEN - DICED 5 CUPS COOKED RICE 1 CUP CREAM OF CELERY SOUP CUP CHOPPED PECANS CUP CHOPPED ONION 1 TEASPOON SALT 1 TEASPOON PEPPER 2 CUPS MAYONNAISE 2 CANS WATER CHESTNUTS SLICED - DRAINED CUP DICED BELL PEPPER COMBINE ALL INGREDIENTS AND POUR INTO 2 QUART CASSEROLE DISH. TOPPING: 1 1 CUP GRADTED CHEDDAR CHEESE CUP RICE KRISPIES CEREAL

BAKE AT 350 FOR 35 MINUTES. MAKES 10-12 SERVINGS

CRANBERRY FRUIT SALAD

1 POUND FRESH CRANBERRIES 2 CUPS SUGAR 1 CAN (8 OUNCES) PINEAPPLE CHUNKS CUP CHOPPED PECANS 1 CUP WHIPPING CREAM, WHIPPED WASH CRANBERRIES THOROUGHLY AND PUT THROUGH FOOD CHOPPER. COMBINE CHOPPED CRANBERRIES WITH SUGAR, STIRRING WELL. PLACE MIXTURE IN COLANDER AND ALLOW TO DRAIN OVERNIGHT. COMBINE CRANBERRY MIXTURE WITH PINEAPPLE CHUNKS AND NUTS. FOLD IN WHIPPING CREAM. CHILL. YIELD: 10-12 SERVING

CHINESE SALAD
1 CUP FRENCH STYLE GREEN BEANS, DRAINED 1 CUP GREEN PEAS, DRAINED 1 CUP MIXED CHINESE VEGETABLES, DRAINED 3 MEDIUM ONIONS, CHOPPED 1 CAN (8.5 OUNCE) WATER CHESTNUTS, SLICED, DRAINED 1 CUPS CELERY, CHOPPED 1 GREEN PEPPER, CHOPPED 1 CAN (4 OUNCES) PIMENTO MIX ALL INGREDIENTS TOGETHER AND CHILL. DRESSING: 1 1 1 CUP SUGAR CUP VINEGAR TEASPOON SALT TEASPOON PEPPER

MIX ALL INGREDIENTS THOROUGHLY AND POUR OVER VEGETABLES. CHILL. YIELD: 12-14 SERVINGS

FAMOUS OATMEAL COOKIES

1 CUP FIRMLY PACKED BROWN SUGAR CUP VEGETABLE SHORTENING CUP GRANULATED SUGAR 1 EGG CUP WATER 1 TEASPOON VANILLA 3 CUPS QUAKER OATS (QUICK OR OLD FASHIONED, UNCOOKED) 1 CUP ALL-PURPOSE FLOUR 1 TEASPOON SALT (OPTIONAL) TEASPOON BAKING SODA 1. HEAT OVEN TO 350. IN LARGE BOWL, BEAT BROWN SUGAR, SHORTENING AND GRANULATED SUGAR UNTIL CREAMY. ADD EGG, WATER, AND VANILLA; BEAT WELL. ADD COMBINED OATS, FLOUR, SALT, AND BAKING SODA; MIX WELL. 2. DROP DOUGH BY ROUNDED TEASSPOONFULS ONTO UNGREASED COOKIE SHEETS. 3. BAKE 11 TO 13 MINUTED OR UNTIL EDGES ARE GOLDEN BROWN. REMOVE TO WIRE RACK. SERVINGS: ABOUT 5 DOZEN VARIATION: ADD 1 CUP OF ANY ONE OR A COMBINATION OF ANY OF THE FOLLOWING INGREDIENTS TO BASIC COOKIE DOUGH: RAISINS, CHOPPED NUTS, CHOCOLATE CHIPS, SHREDDED COCONUT. LARGE COOKIES: DROP BY ROUNDED TABLESPOONFULS ONTO UNGREASED COOKIE SHEETS. BATE 15 TO 17 MINUTES. SERVINGS: ABOUT 2 DOZEN. BAR COOKIES: PRESS DOUGH ONTO BOTTOM OF UNGREASED 13 X 9 INCH BAKING PAN. BAKE 30 TO 35 MINUTES OR UNTIL LIGHT GOLDEN BROWN. COOL COMPLETELY IN PAN ON WIRE RACK. CUT INTO BARS. STORE TIGHTLY COVERED. SERVINGS: 24 BARS.

SICILIAN LAZAGNA
3 POUNDS GROUND BEEF 1 TABLESPOON MINCED GARLIC 96 OUNCES TOMATO SAUCE CUP OREGANO LEAVES, DRIED 2 TABLESPOONS ONION SALT 2 TABLESPOONS SALT 6 POUNDS SIMPLOT CLASSIC ITALIAN GARDEN VEGETABLES AND PASTA, THAWED, DRAINED 1 POUND RICOTTA CHEESE 30 OUNCES MOZZARELLA CHEESE, SHREDDED GRATED PARMESAN CHEESE OLIVE OIL COMBINE IN LARGE SKILLET GROUND BEEF AND GARLIC. SAUTE OVER MEDIUM HEAT UNTIL MEAT IS NO LONGER PINK. DRAIN EXCESS FAT FROM THE SKILLET. ADD TOMATO SAUCE, OREGANO, ONION SALT, AND SALT AND SIMMER AT LEAST 10 MINUTES. PLACE OF THE MEAT MIXTURE IN BOTTOM OF ROASTING PANS OR STEAM TABLE PANS. ARRANGE VEGETABLE AND PASTA BLEND OVER MEAT LAYER. SPREAD REMAINING MEAT MIXTURE OVER VEGETABLES AND PASTA. LAYER RICOTTA CHEESE, MOZZARELLA CHEESE, AND PARMESAN CHEESE ON TOP OF MEAT MIXTURE. SPRINKLE OLIVE OIL ON TOP OF CHEESE. BAKE AT 350 FOR 30 MINUTES. ALLOW LASAGNA TO SET 10 MINUTES BEFORE SERVING. YIELD: 20 SERVINGS

SWEET POTATO SCRUMPTIOUS

COMBINE: 5 1 2 1 1 CUPS SWEET POTATOES COOKED AND MASHED CUP MARGARINE EGGS (SLIGHLTY BEATED) CUP PET EVAPORATED MILK CUP SUGAR TEASPOON VANILLA

PLACE IN ROASTING DISH OR 2 STEAM TABLE PAN COMBINE FOR TOPPING: 1 1/3 1/3 CUP BROWN SUGAR CUP FLOUR CUP MARGARINE CUP PECANS (CHOPPED FINE)

SPREAD OVER SWEET POTATOES. BAKE AT 350 FOR 45 MINUTES. YIELD: 20 SERVINGS

BLACK-EYED PEAS BAKED SQUASH

SERVES 10 5 POUNDS MEDIUM SIZE YELLOW SQUASH 2 EGGS, BEATEN 1 CUP BREAD CRUMBS, PLUS MORE FOR TOPPING 1 STICK BUTTER OR MARGARINE CUP SUGAR SALT TO TASTE 2 TABLESPOONS CHOPPED ONION DASH OF PEPPER CUT TIPS OFF SQUASH AND CUT EACH SQUASH INTO 3 OR 4 PIECES. DROP SQUASH INTO A LARGE SAUCEPAN WITH ENOUGH BOILING WATER TO COVER. RETURN TO A BOIL, REDUCE HEAT AND COOK UNTIL TENDER. DRAIN ON COLANDER AND MASH. COMBINE WITH BEATEN EGGS, 1 CUP BREAD CRUMBS, BUTTER, SALT, ONION, AND PEPPER. TURN INTO 3 QUART CASSEROLE THAT HAS BEEN LIGHTLY GREASED OR SPRAYED WITH NONSTICK SPRAY. COVER WITH LIGHT LAYER OF BREAD CRUMBS. BAKE AT 350 DEGREES FOR 20 RO 2 MINUTES OR UNTIL LIGHTLY BROWNED. NUTRITIONAL ANALYSIS PER SERVING: 253 CALORIES, 14 PRAMS FAT, 28 GRAMS CARBOHYDRATES, 4 GRAMS PROTEIN, 54 MILLIGRAMS CHOLESTEROL, 269 MILLIGRAMS SODIUM, 50 PER- CENT OF CALORIES FROM FAT.

PINEAPPLE BAR SUPREME

1 2 2 2 2 1 CUPS IMPERIAL GRANULATED SUGAR CUPS FLOUR TEASPOON BAKING SODA TEASPOON SALT CUP VEGETABLE OIL EGGS, BEATEN 8 OUNCE CANS CRUSHED PINEAPPLE INCLUDING JUICE (DIVIDED) TEASPOONS VANILLA TEASPOON LEMON EXTRACT

PREHEAT OVEN TO 325 DEGREES. MEASURE 2 TABLESPOONS CRUSHED PINEAPPLE FOR FROSTING; SET ASIDE. COMBINE SUGAR, FLOUR, BAKING SODA, AND SALT IN A MIXING BOWL. ADD VEGETABLE OIL, EGGS, PINEAPPLE, VANILLA AND LEMON EXTRACTS. MIX THOROUGHLY. POUR BATTER INTO A WELL GREASED AND FLOURED 17 X 11 JELLY ROLL PAN. BAKE 25-30 MINUTES OR UNTIL PICK INSERTED IN CENTER COMES OUT CLEAN. REMOVE FROM OVEN AND IMMEDIATELY FROST WITH COCONUTTY CREAM CHEESE FROSTING. COOL COMPLETELY. COCONUTTY CREAM CHEESE FROSTING 1 3 1 2 1 CUP BUTTER OR MARGARING 3-OUNCE PACKAGE CREAM CHEESE, SOFTENED. CUPS SIFTED IMPERIAL 10X POWDERED SUGAR TEASPOON VANILLA TABLESPOONS CRUSHED PINEAPPLE (RESERVED FROM CAKE) CUP FLAKED COCONUT CUP CHOPPED NUTS

BEAT MARGARINE AND CREAM CHEESE TOGETHER. ADD POWDERED SUGAR, VANILLA, AND PINEAPPLE. BEAT UNTIL WELL BLENDED AND SMOOTH. STIR IN COCONUT AND NUTS.

HOT DOG SOUP

1 POUND HOT DOGS, SLICED CUP CHOPPED GREEN PEPPERS CUP CHOPPED ONION 16 OUNCE CAN CREAM STYLE CORN 1 CUP MILK POUND VELVEETA CHEESE, CUBED DASH OF PEPPER SAUTE FRANKS, GREEN PEPPERS, AND ONION IN MARGARINE. ADD REMAINING INGREDIENTS AND STIR UNTIL CHEESE MELTS.

CHOCOLATE PIE
3 CUPS MILK HEATED IN BOWL MIX 2 CUPS SUGAR, CUP FLOUR, TSP SALT, CUP COCOA. SEPARATE 5 EGGS. TAKE OF HOT MILK AND ADD TO SUGAR MIXTURE. ADD EGGS YOLKS ONE AT A TIME STIRRING AFTER EACH. ADD THE REST OF HEATED MILK AND HEAT UNTIL THICK. AFTER THICK, ADD STICK BUTTER. FOR COCONUT, OMIT CHOCOLATE AND ADD COCONUT AT END.

Becky & Irwins Chili Ingredients: 40 lbs - Ground Beef 5 lbs - Diced Onions 5 lbs - Diced Bell Peppers 1 - Gallons Water 3 - #10 Cans Tomato Sauce 2 - #10 Cans Diced Tomatoes 2 - # 10 Cans Kidney Beans 2 Cups - Minced Garlic 1 5 oz. Bottle Tabasco Sauce Cup Pepper 4 Cups Chili Powder 3 Cups Ground Cumin 1 Cup Paprika Cup Salt 2 - 7oz. Cans Chipotle Peppers in Adobo Sauce Instructions: Brown ground beef while mashing with large potato masher until desired consistency. Immediately add Water and reduce heat. Stir in all remaining ingredients. Simmer until ready to serve or store.

KING RANCH CHICKEN CASSAROLE

RECEIPE MAKES 4 LARGE PANS (25 Servings per pan) (FULL SIZE DISPOSABLE STEAM TABLE PANS) ( 20 L - x - 13W x 4D) INGREDIENTS: (4) - 28 OZ. - CANS ROTEL TOMATOS (2) - 28 OZ. - CANS DICED GREEN CHILIES (4) - 50 OZ. - CANS CREAM OF CHICKEN SOUP (4) - 50 OZ. - CANS CREAM OF MUSHROOM SOUP (128) - 6 FLOUR TORTILLAS CUP - PAPRIKA CUP - CHOPPED GARLIC CUP - McCORMICKS ROASTED GARLIC & BELL PEPPER SPICE 9 CUPS - DICED FROZEN OR FRESH COOKED CHICKEN 6 CUPS - DICED FRESH OR FROZEN ONIONS 9 CUPS - SHREDDED CHEDDAR CHEESE 15 CUPS - SAUCE DIRECTIONS: COMBINE ROTEL, GREEN CHILIES, ALL CANS OF SOUP, PAPRIKA, GARLIC, SPICES IN LARGE BOWL. MIX WELL. IN YOUR PANS: EACH LAYER CONSISTS OF 5 CUPS SAUCE, (8) TORTILLAS, 3 CUPS CHICKEN, 3 CUPS ONIONS & 3 CUPS CHEESE. REPEAT THREE TIMES. THEN COVER WITH A LAYER OF 8 - TORTILLAS & 3 - CUPS OF SAUCE. BAKE FOR HOUR. REMOVE AND ADD A LAYER OF CHEDDAR CHEESE & BAKE UNTIL GOLDEN BROWN.
THIS RECEIPE FREEZES WELL & IS EASY TO RE-HEAT & SERVE.

ANITAS CHOCOLATE PIE OR COCONUT PIE

3 CUPS MILK HEATED IN A BOWL MIX 2 CUPS SUGAR, CUP FLOUR, 1 TEASPOON SALT, CUP COCOA. IN SEPARATE BOWL, 5 EGGS YOLKS SLIGHTLY BEATEN, TAKE OF HOT MILK AND ADD TO SUGAR MIXTURE, THEN ADD EGG YOLKS. THEN ADD ALL TO HEATED MILK. STIR OVER MEDIUM HEAT UNTIL THICKENED. REMOVE FROM HEAT AND ADD 3 TABLESPOONS BUTTER AND 1 TEASPOONS VANILLA. STIR UNTIL BLENDED. POUR INTO PRE-BAKED PIE SHELLS. CAN USE EGG WHITE TO MAKE MERINGUE TOPPING, OR TOP WITH WHIPPED CREAM. FOR COCONUT, OMIT CHOCOLATE AND ADD 1 CUP COCONUT AT END. FOR SUGAR FREE PIE OMIT SUGAR AND ADD EQUAL AMOUNT OF EQUAL OR SPLENDA.

BECKYS COCONUT OR CHOCOLATE CREAM PIE

BAKED PASTRY CRUST 10 1 CUP SUGAR CUP ALL-PURPOSE FLOUR OR CUP CORNSTARCH (I USE CORNSTARCH) TEASPOON SALT 3 CUPS MILK 4 EGGS (SEPARATED) 3 TABLESPOONS BUTTER OR MARGARINE 1 TEASPOONS VANILLA 1 1/3 CUPS FLAKED COCONUT MERINGUE TOPPING OR WHIPPED CREAM IN SAUCEPAN COMBINE SUGAR, FLOUR OR CORNSTARCH, AND SALT. GRADUALLY STIR IN MILK. COOK AND STIR THE MIXTURE TILL THICKENED AND BUBBLY. REDUCE HEAT; COOK AND STIR 2 MINUTES MOREE. REMOVE SAUCEPAN FROM HEAT. BEAT EGG YOLKS SLIGHTLY. GRADUALLY STIR 2 CUP OF THE HOT MIXTURE INTO YOLKS. RETURN EGG MIXTURE TO SAUCEPAN; COOK AND STIR 2 MINUTES MORE. REMOVE FROM HEAT. STIR IN BUTTER OR MARGARINE AND VANILLA. STIR IN 1 CUP COCONUT. POUR HOT MIXTURE INTO BAKES SHELL. FOR CHOCOLATE PIE OMIT COCONUT AND ADD CUP COCOA TO SUGAR MIXTURE. FOR BANANA CREAM PIE OMIT COCONUT AND SLICE 3 BANANAS INTO BOTTOM OF BAKED PASTRY SHELL. POUR HOT CREAM FILLING OVER BANANAS. FOR MERINGUE PIE USE MERINGUE RECIPE AND SPRINKLE WITH REMAINING COCONUT. FOR WHIPPED CREAM TOPPED PIE, TOAST REMAINING COCONUT AND SPRINKLE ON TOP. FOR SUGAR FREE PIES OMIT SUGAR AND ADD SAME AMOUNT OF EQUAL OR SPENDA. CHILL TO STORE

MERINGUE TOPPING
4 EGG YOLKS 1 TEASPOON VNAILLA TEASPOON CREAM OF TARTAR CUP SUGAR IN A MEDIUM MIXER BOWL BEAT THE EGG WHITES, VANILLA, AND CREAM OF TARTAR AT MEDIUM SPEED OF ELECTRIC MIXER FOR ABOUT 1 MINUTES OR UNTIL SOFT PEAKS FORM. GRADUALLY ADD THE SUGAR, ABOUT 1 TABLESPOON AT A TIME, BEATING AT HIGH SPEED ABOUT 4 MINUTES MORE OR TILL MIXTURE FORMS STIFF, GLOSSY PEAKS, AND SUGAR IS DISSOLVED. IMMEDIATELY SPREAD MERINGUE OVER PIE, CAREFULLY SEALING TO EDGE OF PASTRY TO PREVENT SHRINKAGE. BAKE IN 350 OVEN FOR 12 TO 15 MINUTES OR TILL MERINGUE IS GOLDEN.

EGG CUSTARD
MAKES 3 10 PIES OR 4 9 PIES 10 EGGS 1 CUPS SUGAR TEASPOON SALT QUART HALF AND HALF 1 TEASPOONS VANILLA 2 QUARTS HALF AND HALF NUTMEG BEAT EGGS SLIGHTLY. ADD SUGAR, SALT, COLD HALF AND HALF, AND VANILLA. MIX ON LOW SPEED ONLY UNTIL WELL BLENDED. SCALD 2 QUARTS OF HALF AND HALF BY BRINGING TO POINT JUST BELOW BOILING. ADD TO EGG MIXTURE AND BLEND. POUR MIXTURE INTO PIE SHELLS SITTING IN A SHALLOW BAKING DISH. ( I PUT PIE SHELLS IN BAKING DISH AND SIT THEM IN THE OVEN WITH SHELF ALREADY PUSHED IN TO PREVENT SPILLING MIXTURE OVER EDGE OF PIE SHELLS) SPINKLE WITH NUTMEG OVER TOP. POUR HOT WATER INTO BAKING DISH AS DEEP AS IT WILL ALLOW WITHOUT GOING OVER EDGE OF PAN OR PIE SHELL. CAN ALSO POUR LIQUID INTO GLASS BAKING CUPS OR BAKING DISH FOR CUSTARD WITHOUT CRUST. STILL BAKE IN HOT WATER. BAKE AT 300 FOR 40 MINUTES OR UNTIL A KNIFE INSERTED IN CENTER OF PIE COMES OUT CLEAN.

CHOCOLATE VELVET CREAM PIE

SERVES 8 1/3 1 1/3 3 3 1 9 1 CUP COCOA CUP SUGAR CUP CORNSTARCH TEASPOON SALT CUPS MILK TABLESPOONS BUTTER TEASPOONS VANILLA INCH PASTRY SHELL OR CRUMB CRUST, BAKED AND COOLED CUPS SWEETENED WHIPPED CREAM

COMBINE COCOA, SUGAR AND CORNSTARCH AND SALT IN MEDIUM SAUCEPAN. STIR IN MILK, BLENDING UNTIL SMOOTH. COOK, STIRRING OVER MEDIUM HEAT, UNTIL MIXTURE BOILS. STIR AS MIXTURE BUBBLES FOR 3 MINUTES. REMOVE FROM HEAT. STIR IN BUTTER AND VANILLA, BLENDING WELL. POUR INTO PIE SHELL AND PRESS PLASTIC WRAP ONTO SURFACE. CHILL 3 TO 4 HOURS OR OVERNIGHT. REMOVE PLASTIC WRAP AND TOP WITH SWEETENED WHIPPED CREAM. 310 CALORIES 14 GRAMS FAT 43 GRAMS CARBOHYDRATES 5 GRAMS PROTEIN 34 MILLIGRAMS CHOLESTEROL 247 MILLIGRAMS SODIUM 41 PERCENT OF CALORIES FROM FAT

CHOCOLATE SATIN PIE

SERVES 10 1 CUPS EVAPORATED MILK 2 EGG YOLKS 2 CUPS SEMISWEET CHOCOLATE MORSELS 1 PREPARTED 8 INCH GRAHAM CRACKER CRUST 1 TO CUPS WHIPPED CREAM WHISK TOGETHER EVAPORATED MILK AND EGG YOLKS IN MEDIUM SAUCEPAN. HEAT OVER MEDIUM-LOW HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE IS VERY HOT AND THICKENS SLIGHTLY; DO NOT BOIL. REMOVE FROM HEAT. STIR IN MORSELS UNTIL COMPLETELY MELTED AND MIXTURE IS SMOOTH. POUR INTO CRUST. CHILL 3 HOURS OR UNTIL FIRM. TOP WITH WHIPPED CREAM AND SERVE. 342 CALORIES 20 GRAMS FAT 41 GRAMS CARBOHYDRATES 6 GRAMS PROTEIN 54 MILLIGRAMS CHOLESTEROL 182 MILLIGRAMS SODIUM 49 PERCENT OF CALORIES FROM FAT

SAUSAGE, APPLE,CELERY, AND ALMOND SALAD

SERVES 6 CUP PLUS 2 TABLESPOONS APPLE CIDER 1 POUND CURED SAUSAGE, SUCH AS SALAMI, THINLY SLICED 3 RIBS, CELERY, THINLY SLICED 2 APPLES, CORED, HALVED, THINLY SLICED CUPS MARCONA OR SMOKED ALMONDS (SEE NOTE) 1 OUNCE MANCHEGO OR PARMESAN CHEESE THINLY SLICED 1 SMALL BUNCH CHIVES, CHOPPED 1 SMALL SHALLOT, MINCED CUP EXTRA-VIRGIN OLIVE OIL 1 TEASPOON HONEY TEASPOON SALT FRESHLY GROUND PEPPER 8 SPRINGS TARRAGON, CHOPPED HEAT 1 CUP OF THE APPLE CIDER IN A MEDIUM SAUCEPAN OVER MEDIUM HIGH HEAT; COOK UNTIL REDUCED BY HALF AND THICK AND SYRUPY, ABOUT 18 MINUTES; SET ASIDE. MIX TOGETHER SAUSAGE, CELERY, APPLE, ALMONDS, AND CHEESE IN A LARGE BOWL; SET ASIDE. WHISK TOGETHER REMAINING 2 TABLESPOONS CIDER, CHIVES, SHALLOT, OLIVE OIL, AND HONEY IN A SMALL BOWL. SEASON WITH SALT AND PEPPER. TOSS WITH SALAD INGREDIENTS. DRIZZLE REDUCE APPLE CIDER OVER THE TOP; SPRINKLE WITH TARRAGON. NOTE: MARCANA ALMONDS AND MANCHEGO CHEESE ARE PRODUCTS OF SPAIN. LOOK FOR THEM IN THE SPECIALTY FOOD AND CHEESE DEPARTMENT. 414 CALORIES, 33 GRAMS OF FAT, 19 GRAMS CARBOHYDRATES 15 GRAMS PROTEIN, 51 MILLIGRAMS CHOLESTEROL 995 MILIGRAMS SODIUM, 69 PERCENT OF CALORIES FROM FAT

SHOOFLY PIE
SERVES 8 1 1 1 1 1 UNBAKED 9-INCH PIE SHELL CUP FLOUR CUP BROWN SUGAR CUP VEGETABLE SHORTENING CUP BOILING WATER TEASPOON BAKING SODA CUP DARK CORN SYRUP TEASPOON SALT

PREHEAT THE OVEN TO 350 DEGREES. COMBINE THE FLOUR, BROWN SUGAR, AND SHORTENING IN A BOWL. USING A PASTRY BLENDER, TWO KNIVES OR YOUR FINGERTIPS, WORK THESE INGREDIENTS TOGETHER UNTIL THE MIXTURE RESEMBLES SMALL CRUMBS. SET ASIDE. BOIL THE WATER ON THE STOVETOP OR IN THE MICROWAVE; REMOVE FROM HEAT AND STIR IN THE SODA. ADD THE CORN SYRUP AND SALT AND BLEND WELL. POUR INTO THE PIE SHELL AND SPRINKLE THE CRUMB MIXTURE ON TOP. BAKE FOR ABOUT 40 MINUTES, OR UNTIL THE FILLING IS SET. THE PIE WILL BE LESS RUNNY AFTER IT COOLS COMPLETELY AND SITS IN THE REFRIGERATOR OR AT ROOM TEMPERATURE FOR ABOUT A DAY. 422 CALORIES, 19 GRAMS FAT, 62 GRAMS CARBOTYDRATES, 3 GRAMS PROTEIN, 0 MILLIGRAMS CHOLESTEROL, 504 MILLIGRAMS SODIUM, 40 PERCENT OF CALORIES FROM FAT.

RETURN OF THE KING CAKE

SERVES 6 FROZEN DINNER ROLLS, THAWED (ABOUT 32 OUNCES)
3 OUNCE PACKAGE BUTTERSCOTCH PUDDING MIX (NOT INSTANT) CUP BROWN SUGAR CUP CHOPPED PECANS CUP MELTED BUTTER OR MARGARINE

WRAP A GOLD BAND OR SIMILAR RING, PREFERABLY ONE POSESSING MAGICAL POWERS, IN A SMALL FOIL RECTANGLE. GENEROUSLY GREASE A STANDARD BUNDT PAN. ALLOW ROLLS TO THAW BUT NOT TO RISE. (ABOUT 1 MINUTE IN A MICROWAVE WILL DO THE TRICK) MIX THE PUDDING MIX, BROWN SUGAR, AND PECANS IN A SMALL BOWL. CUT A SLIT INTO ONE OF THE FOLLS AND INSERT THE WRAPPED RING. ROLL EACH ROLL IN MELTED BUTTER AND PLACE THEM IN THE BUNDT PAN IN LAYERS, SPRINKLING EACH LAYER WITH THE PUDDING-PECANSUGAR MIX. COVER WITH CLEAR PLASTIC WRAP AND ALLOW TO RISE UNTIL DOUBLES, ABOUT 2 HOURS. PREHEAT OVEN TO 350 DEGREES. AFTER CAKE HAS RISEN, BAKE FOR ABOUT 35 MINUTES. INVERT ONTO SERVING PLATE YOU MAY SUBSTITUTE A 3 OUNCE PACKAGE OF VANILLA PUDDING MIX (NOT INSTANT) FOR THE BUTTERSCOTCH PUDDING MIX, OMIT THE BROWN SUGAR, AND ADD 1 TEASPOON CINNAMON AND TEASPOON NUTMEG. 753 CALORIES, 33 GRAMS FAT, 103 GRAMS CARBOHYDRATES, 14 GRAMS PROTEIN, 43 MILLIGRAMS CHOLESTEROL, 1021 MILLIGRAMS SODIUM, 39 PERCENT OF CALORIES FROM FAT.

IRANIAN BAKLAVA
YEILD 64 PIECES SYRUP FOR SOAKING AFTER BAKING 3
1 2

CUPS SUGAR
CUP WATER TABLESPOONS LEMON JUICE

PASTRIES:
2 1 16 1 CUPS FINELY CHOPPED BLANCHED ALMONDS (ABOUT 10 OUNCES) TEASPOON GROUND CARDAMOM CUP SUGAR SHEETS OF PHYLLO PASTRY SHEETS, THAWED CUP MELTED MARGARINE

SYRUP: COMBINE ALL SYRUP INGREDIENTS IN A LARGE, HEAVY SAUCEPAN. BRING TO A BOIL, STIRRING FREQUENTLY. REDUCE HEAT (STOP STIRRING) AND CONTINUE COOKING UNCOVERED UNTIL A CANBDY THERMOMETER REGISTERS 212 TO 218 DEGREES. REMOVE FROM HEAT AND SET ASIDE TO COOL. PASTRIES: BUTTER TWO 9-BY-13-INCH CAKE PANS OR A LARGE JELLYROLL PAN. PREHEAT OVEN TO 350 DEGREES. COMBINE ALMONDA, CARDAMON AND SUGAR IN A SMALL BOWL. ROMOVE THAWED PHYLLO LEAVES FROM PACKAGE AND STACK THEM, COVERFING WITH PLASTIC WRAP TO PREVENT LEAVES FROM DRYING OUT. PLACE ONE OF THE PHYLLO LEAVES ON A LARGE, FLAT SURFACE, WITH ONE OF THE SHORT SIDES TOWARD YOU, AND BRUSH THE ENTIRE SURFACE WITH MELTED MARGARINE. PLACE ANOTHER SHEET ON TOP OF THE FIRST ONE AND BRUSH WITH MARGARINE AGAIN. SPRINKLE CUP OF THE NUT-SUGAR-CARDAMON MIXTURE IN A HORIZONTAL STRIP PARALLELING THE BOTTOM OF THE RECTANGLE (THE SIDE CLOSEST TO YOU), LEAVING ABOUT 3 INCHES OF DOUGH AT THE BOTTOM AND AN INCH ON EACH SIDE. FOLD AN EDGE OF ABOUT 1 INCH ALL ABOUND THE RECTANBLE (FOLDING TO THE INSIDE). THEN ROLL THE RECTANGLE UP LIKE A JELLYROLL,

STARTING FROM THE BOTTOM (THE SIDE CLOSEST TO YOU). PLACE THE ROLL SEAM-SIDE DOWN IN THE BAKING PAN. REPEAT TO MAKE 8 ROLLS. BRUSH ANY REMAINING MARGARINE ON THE ROLLS IN THE BAKING PAN AND BAKE FOR 30-35 MINUTES, UNTIL CRISP AND GOLDEN. REMOVE FROM THE OVEN AND POUR THE SYRUP OVER THE ROLLS IN THE PANS. WHILE THE ROLLS ARE COOLING, TURN THEM OVER OCCASIONALLY TO COAT WITH THE SYRUP. WHEN COMPLETELY COOL, CUT EACH ROLL INTO 8 PIECES, MAKING DIAGONAL CUTS TO CREATE DIAMOND SHAPES.

PARMESAN CHICKEN
CHICKEN BREASTS MAYONNAISE PARMESAN PAPRIKA
MIX EQUAL PARTS MAYONNAISE AND PARMESAN CHEESE. SPREAD ON CHICKEN BREASTS. SPRINKLE WITH PAPRIKA. BAKE AT 350 DEGREES UNTIL DONE.

ORIENTAL CABBAGE SLAW

COMBINE CUP OIL 3 TABLESPOONS VINEGAR 1/8 TEASPOON SALT FLAVOR PACKAGE FROM RAMEN CHICKEN SOUP MIX CUP SPLENDA POUR OVER SHREDDED CABBAGE 4 GREEN ONIONS (CHOPPED) 1 CUP SLIVERED ALMONDS 1 CUP SUNFLOWER SEEDS LARGE RCCC 4 TIMES 2 CUPS OIL 12 TABLESPOONS VINEGAR TEASPOON SALT 4 FLAVOR PACKAGES FROM RAMEN CHICKEN SOUP MIX 1 CUP SPLENDA SHREDDED CABBAGE 16 GREEN ONIONS (CHOPPED) 4 CUPS SLIVERED ALMONDS 4 CUPS SUNFLOWER SEEDS

JUST BEFORE SERVING ADD CRUMBLED NOODLES FROM THE RAMEN CHICKEN SOUP MIX

HERSHEYS SOFT AND CHEWY COOKIES

1 CUP (2 STICKS) BUTTER (NO SUBSTITUTES) CUP PACKED LIGHT BROWN SUGAR CUP GRANULATED SUGAR CUP LIGHT CORN SYRUP 1 EGG 2 TEASPOONS VANILLA EXTRACT 2 CUPS ALL PURPOSE FLOUR 1 TEASPOON BAKING SODA TEASPOON SALT 1 PACKAGE (10 OR 12 OZ.) HERSHEYS CHIPS OR BAKING BITS (ANY FLAVOR) HEAT OVEN TO 350 DEGREES. IN A LARGE MIXER, BEAT BUTTER, BROWN SUGAR, AND GRANULATED SUGAR UNTIL LIGHT AND FLUFFY. ADD CORN SYRUP, EGG, AND VANILLA. SIFT TOGETHER FLOUR, BAKING SODA, AND SALT. GRADUALLY ADD TO BUTTER MIXTURE, BEATING WELL. STIR IN CHIPS OR BITS. DROP BY ROUNDED TEASPOONFULLS ONTO UNGREASED COOKIE SHEET. BAKE 8 TO 10 MINUTES OR UNTIL LIGHTLY BROWNED AND ALMOST SET. COOL SLIGHTLY; REMOVE FROM COOKIE SHEET TO WIRE RACK. COOL COMPLETELY. COOKIES WILL BE SOFTER THE SECOND DAY. ABOUT 3 DOZEN COOKIES. FOR CHOCOLATE COOKIES: DECREASE FLOUT TO 2 CUPS AND ADD CUP HERSHEYS COCOA OR HERSHEYS EUROPEAN STYLE COCOA.

CREAMY LEMON PIE

1 (8 OR 9 INCH) BAKED PASTRY SHELL OR GRAHAM CRACKER CRUMB CRUST 3 EGG YOLKS OR 3 EGG WHITES 1 (14 OZ.) CAN EAGLE BRAND OR EAGLE BRAND LOW FAT SWEETENED CONDENSED MILK (NOT EVAPORATED MILK) CUP REALEMON LEMON JUICE YELLOW FOOD COLORING 2 CUPS WHIPPED TOPPING OR WHIPPED CREAM PREHEAT OVEN TO 325 DEGREES. IN MEDIUM BOWL, BEAT EGG YOLKS WITH EAGLE BRAND OR EAGLE BRAND LOW FAT, REALEMON BRAND AND FOOD COLORING IF DESIRED. POUR INTO PREPARED PASTRY SHELL; BAKE 30 MINUTES. COOL. CHILL. SPREAD WITH WHIPPED CREAM. GARNISH AS DESIRED. REFRIGERATE LEFT OVERS.

THREE BEAN SALAD

1 CAN GREEN BEANS 1 CAN WAX BEANS 1 CAN KIDNEY BEANS 1 SMALL ONION (DICED) 1 SMALL BELL PEPPER (DICED) 2/3 CUP WHITE VINEGAR 1/3 CUP SALAD OIL 2/4 CUP SUGAR 1 TEASPOON SALT DASH BLACK PEPPER DO NOT RINSE BEANS. MIX ALL INGREDIENTS TOGETHER AND LET STAND OVER NIGHT

CHICKEN MARSALLA
Ingredients: 6 - 5 lb bags Fajita Chicken Meat (30 lbs.) 4 - 5 lb. bags Bowtie Pasta (Cooked) (20 lbs.) 4 - 2 lb. bags. Simplot Pepper & Onions (10 lbs.) 1 - 5 lb. bag Sun dried Tomatoes (Course ground 6 - 16 oz. Jars Shredded Parmesan Cheese (96 oz.) 4 - 32 oz. Jars Minced Garlic (roast in oven) (128 oz.) 1 gallon Milk 8 - quarts Half & Half 4 - quarts Whipping Cream 10 - 1 lb. pkgs. Alfredo Sauce (make with the required water.) 2 Tbls. White Pepper Instructions: To make Sauce: Combine Alfredo mixture, Whipping Cream, Half & Half, Milk, Garlic, & White Pepper, Now stir in and Mix Well: Cooked Bowtie Pasta, Chicken, Peppers & Onions, Parmesan Cheese, & Sun dried tomatoes. Scoop into full size disposable aluminum pans and Bake @ 350 degrees for ____ minutes Yield: ____ pans

BLACKEYED PEAS BAKED SQUASH

5 2 1 1 2 POUNDS YELLOW SQUASH BEATEN EGGS CUP BREAD CRUMBS STICK BUTTER CUP SUGAR SALT AND PEPPER TABLESPOONS CHOPPED ONION

CUT EACH SQUASH INTO 3 TO 4 PIECES. DROP INTO SAUCEPAN OF BOILING WATER, REDUCE HEAT AND COOK TILL TENDER. DRAIN IN COLLANDER. MASH. COMBINE EGGS, BREAD CRUMBS, BUTTER, SUGAR, SALT, PEPPER AND ONION. TURN INTO 3 QUART CASSEROLE THAT HAS BEEN SLIGHTLY GREASED. COVER WITH LIGHT LAYER OF BREAD CRUMBS. BAKE AT 350 FOR 20 TO 25 MINUTES, OR UNTIL LIGHTLY BROWN. SERVINGS: 253 CALORIES 14 GRAMS FAT 28 GRAMS CARB 54 GRAMS CHOLESTEROL 50% CALORIES FROM FAT

STRAWBERRY PIE
9 BAKED SHELL 1 QUART HULLED STRAWBERRIES 3 TABLESPOONS CORNSTARCH 1 CUP SUGAR 2 TABLESPOONS LEMON JUICE 1/8 TEASPOON SALT CRUSH HALF THE BERRIES. STIR IN CORNSTARCH, SUGAR, LEMON JUICE, AND SALT. COOK OVER MEDIUM HEAT UNTIL MIXTURE IS THICKENED AND CLEAR. COOL. CUT REMAINING 2 CUPS OF BERRIES IN HALVES, FOLD INTO COOKED MIXTURE. POUR INTO PIE SHELL. CHILL GARNISH WITH WHIPPED CREAM

BREAD PUDDING
1 LOAF OF BREAD 6 CUPS MILK TEASPOON SALT 6 EGG YOLKS 1 CUP SUGAR 2 TEASPOONS VANILLA TEASPOON NUTMEG TO 1 CUP RAISINS AND OR NUTS

HEAT MILK AND SALT TO SLIGHTLY WARM. SOAK BREAD IN MILK 15 MINUTES. COMBINE REMAINING INGREDIENTS EXCEPT RAISINS/NUTS. LAYER BREAD IN 9 X 13 PAN. DRIZZLE EACH LAYER WITH SOME OF THE EGG MIXTURE AND SOME OF THE LEFT OVER MILK. BAKE AT 350 FOR 45 MINUTES. SAUCE 3 2 2 2 CUPS HEAVY CREAM CUPS SUGAR TABLSPOONS CORNSTARCH AND 1/3 CUP WATER, MIXED VANILLA BEANS OR 3 TEASPOONS VANILLA

SLOWLY BEAT CREAM, GRADUALLY ADDING SUGAR. DONT BEAT TO WHIPPED STAGE. MIXTURE SHOULD BE SMOOTH AND THICK WITH THE SUGAR. STIR IN CORNSTARCH MIXTURE AND VANILLA. TRANSFER TO SAUCEPAN AND PLACE OVER LOW HEAT. HEAT UNTIL SLIGHTLY THICKENED. (STRAIN OUT VANILLA BEANS). COOL FOR 15 MINUTES. SERVE OVER THE BREAD PUDDING.

HAM AND NOODLES

CUP CHOPPED ONON CUP CHOPPED GREEN PEPPERS

SAUTE IN BUTTER STIR IN: 1 1 CAN CREAM OF MUSHROOM SOUP CUP SOUR CREAM

REMOVE FROM HEAT 8 2 2 OUNCE PACKAGE COOKED AND DRAINED NOODLES CUPS SHREDDED SWISS CHEESE CUPS CUBED COOKED HAM

IN CASSEROLE LAYER NOODLES, SWISS CHEESE, HAMS, SOUP MIXTURE. REPEAT. BAKE AT 350 FOR 30 MINUTES

MEXICAN HOMINY
2 CANS HOMINY 1 LARGE CAN TOMATOES, MASHED 1 CHOPPED ONION 3 TABLESPOONS BACON GREASE CRUMBLED BACON BITS SALT, PEPPER, CHILI POWDER, GRATED CHEESE SIMMER TOMATOES WITH SALT, PEPPER, AND CHILI POWDER ABOUT 45 MINUTES. ADD HOMINY AND BRING BACK TO SIMMER. BEFORE SERVING TOP WITH ONION, CHEESE, AND CRUMBLES BACON (DO NOT STIR IN)