RECIPES
GRAPE SALAD From Carol Hardacre

4 Lbs. Seedless Grapes (red or green)
2 (8 oz.) Pkgs. Cream Cheese (softened)
1 Cup Sour Cream
1 Cup Sugar
1 Tbls. Vanilla
Topping:
l/2 Cup Brown Sugar 1/4 Cup Chopped Nuts (Pecans or Walnuts)

Wash grapes thoroughly and pat dry. Then cream together the Cream
Cheese, Sour Cream, Sugar, and Vanilla. Pour this mixture over the
grapes and mix lightly. Then put mixture in a 9 x 13 dish. Then mix the
topping together (Brown Sugar and Nuts) and lightly sprinkle over top
of grape mixture. Refrigerate before serving.
BREAKFAST CHEESE CAKE From Judy Robinson

3 (8 oz) Pkgs. Cream Cheese
2 Tsp. Vanilla
5 Beaten Eggs  
1 Pkg. Crescent Rolls
1 Cup Sour Cream
Cinnamon
1-1/2 Cups Sugar

Put cheese that has softened in large bowl. Add eggs, sour cream, sugar and
vanilla; mix well. Beat with electric mixer on high speed. Lightly grease a 9
x 13 inch pan. Unroll crescent rolls on bottom of pan. Grease fingers and
press dough on bottom. Pour cheese mixture into pan. Top with cinnamon.
Bake at 350 degrees for 40 minutes in middle of oven. Let cool.    
LEMON LUSH From Barb Loscheider

First Layer:
1-cup plain flour
1 stick margarine (melted)
1 tsp sugar
1 ½ cup chopped pecans
Mix ingredients and spread in 9x13 dish to form crust.  Bake at 350
degrees until slightly brown (about 20 min).  Let cool.

Second Layer:
1 cup sugar (can use splenda )
1 (8 ox) cream cheese, softened
1 cup Cool Whip
Mix with mixer and spread over first layer.

Third layer:
2 small packages instant lemon pudding
2 cups milk
Mix and spread on top of second layer.  Top with remaining Cool Whip
(from 9 oz. Size).  Put 1-cup coconut and ½ cup chopped pecans on top.  
Chill well.
BREAKFAST SOUTH OF THE BORDER  From Carol Hardacre

10 eggs                                              
2 - 4oz. can green chilies (mild, undrained)
½ C. flour
8 oz. cheddar cheese
1 t. baking powder                            
8 oz. Monterey jack cheese
½ t. salt
2 C. low fat cottage cheese
¼ C. melted margarine/butter

In large bowl, beat eggs ‘til frothy.  Add flour, baking powder & salt.  
Blend well, mix in margarine/butter, chilies & cheese.

Put in 9” X 13” glass dish.  Bake 350 degrees for 45 minutes.      
MID-AMERICA BOUNDERS
MANDARIN ORANGE CAKE  From Joan Clay

1 box yellow cake mix
½ cup oil
½ cup water
1 small can mandarin oranges (drained)
2 eggs

Mix above ingredients with electric mixer and pour into 9x13 pan. Bake per
directions on cake mix box.  Let cake cool.

Frosting
1 8oz. Cool Whip
1 Lg. can crushed pineapple (not drained)
1 Pkg instant vanilla pudding

Mix together and frost cake.
SUMMER SALAD From Georgia Czerniak

1 box Lg macaroni                                           
3 cans tuna – (drained - water packed)
2 cups (16 oz.) sweet pickle relish      
2 cups (16 oz.) mayonnaise
2 cans sweet peas (drained)                              

Mix and refrigerate overnight.
CHOCOLATE CHIP CHEESE BALL From Judy Robinson

Pkg. (8oz) cream cheese, softened
½ Cup butter (no Substitutes), softened
¼ tsp Vanilla extract
¾ Cup confectioners sugar     
2 Tbsp.  Brown sugar
¾ cup Miniature semisweet chocolate chips
Graham Crackers

In mixing bowl, beat cream cheese, butter and vanilla until fluffy.  
Gradually add sugars;
beat just until combined. Stir in chocolate chips.   Cover and refrigerate
for 2 hours.  Place cream cheese mixture on a large piece of plastic wrap;
shape into a ball.  Refrigerate for at least an hour.  Just before serving,
roll cheese ball in pecans.  Serve with graham crackers.  Yield: 1 cheese
ball = about 2 cups
PIZZA DIP From Kathy Groves

6 oz light cream cheese
1/2 cup light sour cream
1 tsp oregano
1/2 cup pizza sauce
1 cup shredded low-moisture, part-skim mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup diced red peppers

oregano in bowl.  Stir until smooth.  Spread evenly into a small pie plate.
Preheat oven to 350 degrees.  Combine cream cheese, sour cream and Top
with pizza sauce, cheeses, peppers and onions.  Bake for 15 minutes, or
until cheese is melted.  Serve with whole-wheat breadsticks or crackers.
JILLY 'S CARROT CAKE From Helen Schatz

14 oz. grated carrots (3 cups)
2 cups sugar
1 &1/2 cups vegetable oil
4 large eggs (1 cup even)
1 tsp. vanilla extract
2 cups flour
2 tsp. each:  baking soda, cinnamon
1 tsp. salt
1/2 cup well drained crushed pineapple
1/4 cup minced walnuts

Butter a 10" springform pan or a 9X13" pan.  Shred or grate carrots.  Mix
sugar, oil, vanilla and eggs with electric mixer until light and fluffy; add
carrots, then flour, baking soda, cinnamon and salt.  Mix on medium speed
one minute more.  Fold in pineapple and nuts.  Pour into pan.  Bake in
preheated 350 degree oven for about 70 minutes or until a toothpick
comes out clean.  Set on wire rack until completely cool, then frost.   
FROSTING
In small bowl with mixer at medium speed, beat one half of an 8 oz.
package of softened cream cheese, 2 tablespoons butter and 1/2 tsp.
vanilla extract until smooth.  Gradually beat in 3/4 cup confectioners
sugar until fluffy.  Stir in 1/4 cup chopped walnuts or sprinkle on top.  
Store in refrigerator, covered.
WATERGATE SALAD From Kathy Groves

1 cup JET-PUFFED Miniature Marshmallows  
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding  
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained  
1/2 cup chopped PLANTERS Pecans  
1-1/2 cups thawed COOL WHIP Whipped Topping   
COMBINE marshmallows, dry pudding mix, pineapple and nuts in large
bowl.  STIR in COOL WHIP. Refrigerate 1 hour.  
HERB CHEESE CRACKER SNACK From Jerry Borkoski

1 Box Cheese It  - Yellow Cheddar Crackers
1 Box Cheese It  - White Cheddar Crackers
1 Box Kraft Mac & Cheese White Cheddar Crackers
1 # Peanuts

1/2 Cup Oil
1 (1 oz) Package of Hidden Valley Ranch Dressing (Powder)
1 Heaping Tablespoon Dill
1 teaspoon Garlic Powder
1 teaspoon Celery Salt

Mix the last 5 ingredients well and pour over the crackers and nut mix
in a container with a tight lid, mix and refrigerate for 24 hours.

You can add a box of Gold Fish Pretzel Crackers.
EASY SOUTHERN STYLE BREAD PUDDING From Niecy Milner

1-loaf of day old french (cut into chunks)
1-tablespoon vanilla
2-cups sugar
3-eggs
1-qt. milk
1-cup raisins

Cut Bread and lay in bottom of a 9x13 greased baking dish.
Mix all other ingredents and pour over bread cubes.

Whiskey sauce:
1-stick margarine
1-cup sugar
1-fourth cup whiskey
Cook over medium heat till thicken, pour over bread mixture, bake at 350
degrees for 50-60 minutes.
FRUIT SALAD From Niecy Milner

1small container of whip cream
1 8oz can fruit cocktail
1 8oz can pineapple tidbits
1 8oz can mandarin oranges
1 cup fresh sliced strawberries
(Drain all fruits well.  Save 1 cup of juice from fruits.

Mix together 1 large box of vanilla pudding in sauce pan.  Cook over
medium heat until pudding has dissolved and thickened.  Cool sauce.  

Mix with mixed fruits, add small bag chopped pecans.  Refrigerate until
ready to serve.  Add 1cup strawberries just before service, topped with
whip cream.
VEGGIE SALAD From Niecy Milner

Chop and mix all together:

3   Tomatoes
1    Onion
½    Green Pepper
½    Red Pepper
½    Cauliflower
½    Broccoli
½    Carrots (sliced thinly)
3     Cucumbers
1      Small bag Radishes
3-4   Stalks celery

Pour italian dressing (1 small bottle) over all veggies and mix well.  Store
in refrigerator.
You can add 2 cups of pasta (cooked & cooled) if desired.
ECLAIR DESSERT From Sue Feltner

2 Boxes French Vanilla Instant Pudding
3 Cups Milk
1 Lg. Cool Whip
1 Box Graham Crackers
1 Can Chocolate Frosting

Mix Instant pudding with milk.  Add cool whip and mix well.  Layer
bottom of 9 x 13 pan with graham crackers ( break to fit).  Spread on
half the pudding mixture.  Add  another layer of graham crackers.  Then
add the rest of the pudding.  Layer another layer of graham crackers.  
Let it set until cool and thickened.  (A couple of hours at least).  
Spread softened chocolate frosting on top.
FRUIT DIP From Beth Bailey

8 oz cream cheese (room temperature)
2/3 cup brown sugar
¼ cup white sugar
1 tsp. Vanilla

Mix and serve with fruit, especially apple slices.
DOLLY PARTON'S COWBOY BEANS from Kathy Groves

1 lb ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine
2 (1 ounce) cans pork and beans or 5 cups october beans
1 teaspoon vinegar
1/4 cup brown sugar
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 350°F.

Brown ground beef, onions and pepper in a 10" skillet.
Add remaining ingredients.

Pour into baking dish and bake for about 15-20 minutes or until mixture
is bubbly.
SOUTHERN TOMATO PIE from Rosemary Bruder

1 refrigerated pie crust (from a 15 oz box of 2)
1 cup light mayonnaise
8 oz cheddar, shredded (2 cups)
¼ tsp freshly ground black pepper
¼ cup sliced scallions
1 1/3 lb ripe plum tomatoes (8 to 10 medium-size), sliced

Please one oven rack in bottom position.  Heat oven to 350.

Line a 9 inch pie plate with crust.  Crimp edges with a fork.  Prick
bottom and sides of dough in several places with a fork.

Bake 10 to 12 minutes until crust looks slightly puffed and dry.

Meanwhile, in a medium bowl, stir together mayonnaise, 1¼ cups of
cheese and the pepper.

Sprinkle bottom of partially baked crust with ½ cup of the remaining
cheese.  Top with ¼ of the tomatoes (about 12 to 13 slices).  Sprinkle
with 1 Tbsp of scallions.  Spoon 1/3 cup of the mayonnaise mixture on
top in dollops.  Continue to layer tomatoes, scallions and mayonnaise
mixture to make 3 more layers.  Sprinkle top with remaining ¼ cup
cheese.

Bank 30 to 35 minutes until crust is golden and juices are bubbling.  
Remove to rack to cool at least 10 minutes before cutting into wedges.
CHICKEN POT PIE from Rick Groves
(makes 2)

2 15oz Cans Veg-all
2 cans Cream of Chicken Soup
2 cans Cream of Potato Soup
2 Ritz Pie Shells (frozen)
2 Pillsbury Pie Crusts (diary)
4 Chicken breasts and/or dark meat
(combination)

Boil chicken and cut into small pieces.  Salt
and pepper to taste.  Mix all cans together
and stir in chicken.
Cover with pie crusts, trim sides and cut 2
small slits in top.

Cook at 350 degrees for 1 hour.  Cool for 10
minutes.  Serve like pie.                         
OLIVE NUT SPREAD from Joan Scheller

6oz.cream cheese(regular or low-fat), softened
1/2 C. mayonnaise (regular or low-fat)
2 T. liquid from salad olives
Dash of ground pepper
1/2 C. chopped pecans
1 C. chopped green salad olives

Combine the cream cheese and mayonnaise in a medium bowl and
mix well. Add the liquid from the salad olives and the pepper; mix. Now
fold in the pecans and  the salad olives. That's all ther is to it. The jar
will say "salad olives" which are the bits and pieces of olives.They usually
contain pimentos and the bonus is they are cheaper.
BLUEBERRY SAUCE from Judy Hansen
1/2 cup sugar
1/4 cup frozen orange juice concentrate (if I don't have frozen I use
regular OJ)
2 tablespoons Cornstarch
Mix together in a large saucepan
Add 3 cups fresh or frozen blueberries

Bring to a boil stirring constantly and then boil for 2 minutes (I use
medium heat) this will thicken as you boil and stir.  

This keeps well in the refrigerator or freezer and I warm it as I want to
use it.
BLIZZARD MIX From Paula Young

2 Cups Crispix Cereal
2 Cups small pretzals
1 Cup dry roasted peanuts
1 Cup Kraft Caramel Bits (or about 20 caramels, coarsely chopped)
Combine all of the above in a large bowl.
2 Cups White Choc. Chips

In a microwave safe bowl, microwave the chips for about 1 min, stir and
continue to “zap” and stir at 10 second increments - until smooth.  Pour
over cereal mixture, stirring to coat evenly.  Spray a sheetcake pan
with “PAM”, spread mixture evenly in pan and let stand 20 - 30 min.  
Break into pieces.
BAKED OATMEAL From Joan Scheller

2/3 cup oil
¾ cup white or brown sugar (I use half of each)
3 eggs beaten (I use 2 whole eggs and the white of one)
2 tsp. baking powder
1 ¾ cup milk
3 ½ cups Quick Oatmeal
1 tsp. vanilla
(optional - ½ cup chopped nuts, ¾ cup raisins, 1 tsp. cinnamon, 1 apple
chopped and peeled)
Mix all together, pour into a lightly greased  9” x 13” pan.  Bake @ 350
for 40 min.  Serve warm , add milk or yogurt  This freezes well or
refrigerate for up to 2 weeks.  You may wrap in individual servings.
OVERNIGHT BRUNCH CASSEROLE From Paula Young

1 (28 Ounce) package frozen western-style hash browns (with peppers &
onions)
2 cups shredded cheddar cheese
8 eggs
2 cups milk
¼ cup flour
2 teaspoons seasoned salt
½ teaspoon black pepper

Arrange the potatoes in a greased 9x13 glass baking dish.  Top with 1 cup
of cheese.  In a medium bowl, mix together with the eggs and milk.  Blend
in the flour, salt and pepper,  pour over the potatoes. Cover and
refrigerate overnight.  The g morning:  Remove the dish from the
refrigerator and preheat the oven to 350◦F.   Uncover the dish and bake
30 minutes.   Top with the remaining cheese and bake an additional 10-15
minutes, or until golden brown.

Let stand 5 minutes and set before serving.
BREAKFAST CASSEROLE From Paula Young

2 1/2 cups seasoned croutons
1 pound spicy pork sausage
4 eggs
2 1/4 cups milk
1 (10.75 ounce) can condensed cream
of mushroom soup
1 (10 ounce) package frozen chopped
spinach - thawed, drained and squeezed dry
1 (4.5 ounce) can mushrooms, drained
and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish
DIRECTIONS:
1. Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring
occasionally. Drain off any drippings. Spread sausage over croutons.
2. In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage
and croutons. Refrigerate overnight.
3. The next morning, preheat oven to 325 degrees F (165 degrees C).
4. Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.
© 2012 Allrecipes.com        
DIVINE PRALINE BROWNIES From Charlotte Haley

22 ½ oz. pkg. brownie mix
1 cup brown sugar, packed
1 cup chopped pecans

Prepare brownie mix according to package directions.  Spread in a greased
13” x 9” baking pan, set aside.  Melt butter in a skillet over low heat,  add
brown sugar and pecans.  Heat until sugar dissolves, drizzle this over the
brownie batter.  Bake at 350 degrees for 25 - 30 minutes.  Cool and cut
into bars.  Makes 12 - 15 bars
CROCK POT SLOPPY JOES From Nancy Coy
5 pounds ground chuck, browned and drained  put into crockpot
Add - 5 cups catsup
10 TBSP Brown Sugar
10 TBSP Worcestershire sauce
5 TBSP mustard sauce
5 small or 3 med. Onions, chopped
Stir well and cook in crockpot
CHILLI By Dave Czerniak

Made in a 8 qt dutch oven over live fire can add charcoal if needed. Double
batch. 3 lbs ground beef, 1 lb pork sausage, 30 oz tomato sauce, 4 tsp
chilli powder (mild or hot), 32 oz great northern beans (drained), 2 med.
onions diced, 3 or 4 cloves of garlic (crushed).

Saute onions and garlic until onions are clear. Mix all ingredients in dutch
oven simmer over open fire for about 1 to 1 1/2 hours.  Makes a very mild
chilli, add heat to personal taste.  Tastes great on a cold night. An apple
or peach cobbler goes great for dessert.
CORN CASSEROLE from Carol Robison

1 can creamed corn
1 can whole kernel corn
1 cup sour cream                                         
2 teaspoons sugar
1 package jiffy corn muffin mix                        
3 beaten eggs
1 cup margarine

Preheat oven to 350 degrees.  Melt margarine in a large casserole.  Stir
other ingredients into casserole and bake for 35 minutes.
BARBEQUED GREEN BEANS from Carol Hardacre

6 Slices of bacon, chopped
1/4 Cup Chopped Onion
1/2 Cup Ketchup
1/4 Cup Brown Sugar
1 TBLE Worcestershire Sauce
1 Quart Green Beans (Drained)

Fry bacon and drain off excess fat.
Fry chopped onion in some of bacon fat until they turn clear.
Combine bacon, onion, ketchup, brown sugar and Worcestershire sauce in
fry pan. Mix thoroughly and simmer for 2 to 3 minutes.  Then place green
beams in casserole dish. Then pour sauce over the beans, or mix into
beans (Your Choice)

Bake 20 minutes @ 350*
OMELETTE IN A BAG from Paula Young
•2 large eggs
•1 Tablespoon of grated cheese
•1 Tablespoon or so of any other ingredient you like in your    omelette
(like onion or cooked bacon) - optional
•1 small Ziploc freezer bag
Crack eggs right into the small Ziploc bag. Add the cheese and any
optional ingredients you like. Seal the bag, squish the ingredients to mix.
"Burp" the air out.
Bring a medium-sized pan of water to a heavy boil.  Drop Ziploc baggie
into the boiling water. Boil for 5 minutes.  Carefully, remove baggie from
the water. Open the bag and roll the omelette onto a plate.
“Sweet ’n Sassy Cheese Spread” from Judy Robinson

Serves 6 - 8
Prep time: 5 minutes; cook time: 2 - 3 minutes; cool time: 15 minutes.

½ cup dark or light corn syrup
1/8 tsp. salt
½ cup dried  fruit mix*
¼ cup slivered almonds
1 tsp. crushed red pepper
½ tsp. almond extract
1 (8 oz.) pkg. cream cheese
Assorted crackers or crostini

1. Mix syrup, salt, fruit, almonds and crushed red pepper in a saucepan.
2. Heat to simmer, stirring to blend all ingredients.  Remove from heat,
stir in almond extract.  Let cool to room temperature.
3. Place cream cheese on serving plate. Top with fruit mixture. Spread
on crackers or crostini.

*Any combination of dried fruit can be used, for example: raisins, dates,
cherries, currants, chopped apricots.
CORN CASSEROLE from Addie Weast

2 cans creamed corn
1 1/2 tsp garlic salt
2/3 cup oil
1 pkg Jiffy corn bread mix
4 eggs
Grated Cheese (Optional)

Mix all together, except cheese and pour into baking dish, add grated
cheese if desired.  
Preheat oven to 375 and bake 30 minutes or until solid.
SPINACH DISH

1 Bag Frozen Spinach
1 – 16 oz. Low fat Cottage Cheese
Bread Crumbs – unseasoned
Parmesan Cheese – grated
Mozzarella – shredded
Salt – optional


Cook spinach per package directions and drain.
Mix in cottage cheese, cover and microwave on high for one minute.
Mix in enough bread crumbs to absorb some of the liquid
Sprinkle a couple of shakes of Parmesan Cheese on top
add some salt – optional

Stir all of the above

Cover with Mozzarella, cover and heat in microwave on high for
approximately 4 minutes or until hot.
Broccoli Salad from  Paula Young

1/4 Cup Mayonnaise
2 Tablespoons Sugar
2 Tablespoons Red Wine Vinegar
1 Bunch Broccoli, cut into florets (6 Cups)
6 slices Bacon, crisply cooked, drained and crumbled
1 small Onion, Red or White, chopped fine

Mix the mayonnaise, sugar and vinegar in a large bowl.

Add the broccoli, bacon and onion then mix lightly.

Cover and refrigerate at least 1 hour before serving.

Makes 12 - 1/2 cup servings.

Note:  Grated cheddar cheese, craisins and grape tomatoes make great
additions.
MASHED POTATO CASSEROLE from Jan Israelson

10 Medium potatoes peeled, cooked and mashed
1/2 stick butter added

In bowl mix:
8 oz cream cheese (room temperature)
8 oz sour cream

Beat until smooth.  Add this to the mashed potatoes and add salt and
pepper to taste.  Add 1/3 cup dried chives with spoon to mixture.

Put in a 2 1/2 qt. casserole.  Sprinkle with paprika and pour over 1/2 stick
melted butter.  Bake at 350 for 1 hour uncovered.
SKILLET TACO BAKE from Addie Weast

1 lb ground chuck
1 can chili beans
1 pkg. taco cheese - shredded
1 onion - chopped
1 jar salsa
Crushed nacho chips

Brown ground chuck, add chili beans and salsa.  Simmer 10 minutes.  Put
cheese on top and let melt.  Serve over chrused nacho chips.