Webb Family

Good Food!







Baked Spaghetti

*Prep Time:30 min *Bake Time:1hr 55min *Serves 10

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack 

-Preheat the oven to 350 degrees F. 

-In a stockpot, mix the tomatoes, tomato sauce, water, onions,
peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a
boil over high heat, and then reduce the heat and let simmer, covered, for 1
hour. Break the ground beef in a large skillet. Cook over medium-high heat
until fully cooked, with no pink color remaining. Drain the fat from the meat,
and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook
the pasta. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer
of pasta and then a little less than 1/2 of each cheese; repeat the layers,
ending with the sauce. Bake in the oven for 30 minutes. Cover the casserole
with the remaining cheese, return it to the oven, and continue to cook until
the cheese is melted and bubbly, about 5 more minutes. You are done, cut and serve.


Beer Biscuits

4 cups biscuit mix (recommended: Bisquick)
1/4 to 1/2 cup sugar
1 (12-ounce) can of beer
2 tablespoons butter, melted 

-Preheat oven to 400 degrees. 

-Mix the sugar according to how sweet a biscuit you prefer. Pour
into well-greased muffin tins.
Bake for 15 to 20 minutes. Honey butter is good
to eat.



*Serves: 5 to 6 *Prep Time:20 min *Cook Time 60 min

1 (3-pound) chicken, quartered
1 pound smoked link sausage
1 cup chopped onion
1/2 cup (1 stick) butter
2 teaspoons Seasoned Salt (recommended: Lawry's)
2 teaspoons House Seasoning, recipe follows
1 teaspoon ground red pepper
1 teaspoon ground black pepper
3 bay leaves
8 cups water
3 cups raw white rice 

-Slice the sausage into 1/2-inch pieces. In a stockpot, combine
the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water,
bring to a boil, cover, and cook at a
low boil for 40 minutes. Remove the
chicken from the pot and let cool slightly. Pick the meat from the bones, throw
away the bones and skin. Add the rice to the pot and bring to a boil, stirring
Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for
10 minutes
, or until the rice is done. You can remove the bay leaves, and
return the chicken to the pot. 

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder 

-Mix ingredients together and store in an airtight container for
up to 6 months.


Chicken Linguine

Yield: 8 servings.Prep: 45 minutes, Bake: 30 minutes.

8 oz uncooked Linguine

2 tablespoons light Butter, divided

4 skinned and boned Chicken Breast halves

½ cup Dry Sherry

½ cup Water

1 small Onion, diced

1 8oz package fresh sliced Mushrooms

⅔ cup All-Purpose Flour

2 cups fat-free Chicken Broth, divided

1 8oz container reduced-fat Sour Cream

1 cup (4oz) shredded reduced-fat Monterey Jack Cheese

½ cup freshly grated Parmesan Cheese, divided

½ teaspoon freshly ground pepper

½ cup fine dry Breadcrumbs

-Cook pasta according to package directions, omitting salt and
fat. Set aside. Melt 1 tablespoon light butter in a large skillet over
medium-high heat. Add chicken, and cook 2 minutes on each side or until lightly
browned. Stir in sherry and ½ cup water. Cover, reduce heat to low, and
20 minutes or until done
. Drain and reserve liquid. Cut chicken into 1-inch
pieces; set aside.

-Melt remaining 1 tablespoon light butter in skillet. Sauté onion
and mushrooms over medium-
high heat 5 minutes or until tender.

-Stir together flour and ½ cup broth. Add reserved liquid, flour
mixture, and remaining 1 ½ cups broth to skillet. Cook, stirring often, over
medium-high heat until thickened. Remove from heat. Stir in chicken, sour
cream, Monterey Jack cheese, ¼ cup Parmesan Cheese and pepper.

-Spoon mixture into a lightly greased 13-x 9-inch baking dish.
Sprinkle with remaining ¼ cup Parmesan cheese and breadcrumbs.

-Bake at 350º for 30 minutes or until thoroughly heated.


Chicken Pasta

From the Kitchen of Leslie Carroll

1 Chicken or 8 boneless Chicken Breasts

1 stick Margarine

1 can Cream of Mushroom Soup

1 can Mushrooms


Bell Pepper

1 lb Velveeta Cheese


Green Onion

1 can tomato sauce (small can)

1 can Rotel Tomatoes – drained

12oz Fettuccini Noodles

-Boil and chop chicken – set aside. Sauté onions, etc in butter
until wilted. Add tomato sauce, tomatoes, mushrooms, cream of mushroom soup,
chicken, Velveeta cheese. Combine with boiled noodles.


Cornbread Dressing

From the kitchen of Leslie Carroll

-Make 2 Corn Breads – crumble

-Boil Turkey Giblets, Necks, and Livers in water or chicken broth
(4-6 cans) with Onions, Green Onions, Minced Garlic, Celery (optional), Tony’s
Chicken Boullion, and Parsley in large pot – may use part water and part broth
(may use chicken gizzards, livers, or turkey thighs)

-When meat is cooked, chop or grind mix: cornbread, meat, 2 raw
eggs, 4-6 slices of bread soaked in chicken broth with stock

-Add stock until mix is moist 

-Place in greased 9x13 pan

-Bake 45-60 minutes @375° (350 if oven is hot)


The BEST Crawfish Etouffée

From the Kitchen of Zula Hester Aunt

2 cans Cream of mushroom soup

1 large yellow onion

1 group of green onions tops

1 stick of butter

1 can Piconte (Get Hot as you like it)

2 pounds of cooked crawfish-depends on how much crawfish you like

Tony Chachere's

Little Salt and a little Black Pepper

-Dice Yellow Onion in and saute in pan with stick of butter. Let
simmer for about 3 minutes
, and pour in cans of creme of mushroom soup. Mix and
season and Picante and
cook for 10 minutes. Then pour in crawfish, and cook for
another 5 minutes
, and then sprinkle green onions on and serve. Cook Rice when
you add Picante.

*Cook over medium heat.


Crawfish Etouffée

From the Kitchen of Leslie Carroll

1 stick Butter

½ Onion


2 cups Water (divided)

2 lbs Crawfish Tails


Green Onions

2 tablespoons Cornstarch

-Melt butter. Sauté veggies in butter. Add 1 ½ cup water,
crawfish, and seasonings.
Cook 15 minutes. In separate bowl mix ½ cup water and
cornstarch together. Pour mixture along with green onions to main dish. Cook
until thick.

-Hint: Can also use Crabmeat or Shrimp instead of Crawfish.


Crawfish Pasta

From the Kitchen of E’Laine Fletcher (M’Laine)

1 lb Crawfish Tails

1 stick of Butter

1 large can Mushrooms (stems & pieces)

1 Onion 

or 1 Bell Pepper (serve ¼ )

1 Clove Garlic or Minced Garlic

1 lb Velveeta Cheese

1 can Cream of Mushroom Soup

1 small can Tomato Sauce or ½ cup Hot Jalapeno Relish

1 12oz Package of Noodles



-Sauté vegetables – add crawfish. Cook for 5
Add soup, tomato sauce, seasonings, and cheese. When cheese is melted
add cooked noodles.
Simmer for 10-15 minutes.



1 small white onion (chopped)

Oil (enough to wilt onions)

2 cans creamed corn

1 cup corn meal

2 beaten eggs

3 – 3 ½ cups milk


· Preheat oven to 350 degrees

· Wilt onion in oil until soft

· Add creamed corn and stir until blended

· Add milk, eggs, and corn meal

· Stir continuously until thick and lumps are dissolved while
cooking down on stove

· Add seasoning to taste

· Pour in casserole dish and cover with bread crumbs

· Bake uncovered at 350 degrees for 45 minutes.

-Hint: Make sure that when you cook down ingredients that it is
thick enough – if this is not done correctly then it will take longer to cook
in the oven.



From the Kitchen of Patsy Smith

*Prep Time: 2 hours *Serves: 8

Sauce: Cook 1 ½ lb ground meat with 2 medium onions and 3 garlic
pods chopped. When meat is brown and onions clear, add:

1 large 28oz can whole Progresso Tomato

1 can Tomato Sauce

1 can Tomato Paste

1 teaspoon Sugar

½ cup Cooking Wine

1 ½ teaspoon Salt

1 teaspoon Oregano

1 teaspoon Basil

1 teaspoon Seasonal Salt

1 teaspoon Lea & Perrins

dash Hot Sauce

2-4 Bay Leaves

Simmer until thick – about 1 hour

Other Ingredients:

1 box Lasagna Noodles

Parmesan Cheese

Mozzarella Cheese (grated)

1 carton creamed Cottage Cheese

-Boil 8 noodles for 20 minutes. In 9x13 casserole make one layer
of sauce. Sprinkle parmesan and mozzarella cheeses. Make one layer of 4
noodles. Then ½ of remaining sauce. Spoon ½ cottage cheese, mozzarella and more
parmesan. Put 4 noodles and repeat sauce and cheese.
Bake at 350° about 30


Quick and Easy Breakfast Casserole

From the Kitchen of Lisa (Oliver) Thomas

*Serve: 7

4 slices bread (any kind)

1 lb bulk sausage or links

1 cup grated cheddar cheese

6 eggs

2 cups Milk

1 teaspoon dry mustard

1 teaspoon salt

dash of pepper

Tony’s seasonings - Optional

-Tear up bread and place in a greased (13x9x2) baking dish. Brown
and drain sausage, crumble and spoon over bread. Sprinkle with grated cheese.
Beat eggs, milk, mustard, salt and pepper. Pour this mixture over bread, meat
and cheese in dish.
Bake at 350° for 35 to 40 minutes. Note: This dish freezes


Romero Family Cornbread Dressing

From theKitchen of Norma Tauzin

1 cut Chicken Fryer

½ lb Ground Beef

½ lb Ground Pork

3 Celery Sticks

2 cans Chicken Broth

2 boxes Cornbread Mix (Martha White or Jiffie)

½ cup chopped Green Onions

½ Green Bell Pepper

½ Red Bell Pepper

1 medium Onion

2 Garlic Cloves

1 Jalapeno Pepper (No Seeds)

-Season chicken lightly, brown, then set aside to cool and
de-bone. Save drippings. Bake cornbread, set aside to cool, then crumble. Chop
vegetables. Brown ground meats, add chopped vegetables. Cook until vegetables
are clear. Add chopped chicken and drippings. Add jalapeno peppers and garlic.
Add chicken broth.
Lower heat and simmer about 30 minutes. Season to taste.
Remember, chicken broth is salty! Add crumbled cornbread to desired
consistency, allowing for absorption. Add green onions. Add more chicken broth
to thin if necessary.
Serves about 12 to 16 as a side dish. This recipe may be
doubled or tripled as needed.

How to Do It:

1. Bake corn bread. Let cool, then crumble crust and all and set
aside in bowl.

2. Dice onions, bell peppers, celery, garlic, and jalapenos.
Combine in one bowl.

3. Cut onion tops and set aside in bowl. These will be added in
the end.

4. Cut, clean and season chicken. Pot roast until dark brown and
completely cooked. This will take about 1 hour. Remove chicken from pot and set
aside in pan to cool. If necessary, deglaze pot with a little chicken broth and
keep gravy. When chicken is cooled de-bone and cut or break into small pieces.

5. Cook all ground meat together until most of the liquid is out
and meat is well browned but not dry. Add chopped vegetables and cook until
clear. Season to taste, but do not add too much salt if you are using broth
with salt in it.

6. Add chopped chicken and drippings to ground meat mixture. Mix
well, add chicken broth and onion tops and simmer on low to medium heat 30-45
minutes (until oils separate from meats and come to the top of the mixture).

7. Check seasonings and adjust according to taste.

8. Add crumbled cornbread a little at a time, mixing well after
each addition. Adding additional broth if necessary to keep a consistent
moistness. Mixture should not be dry or have excess liquid.

9. Put into baking dish and bake at 350° until bubbly and golden
The edges should be getting a delicious looking dark brown color. Cook
about 30-45 minutes


Shrimp Versailles

* Prep: 10 minutes * Cook: 17 minutes *Serves: 6

12 oz dried Angel Hair Pasta, uncooked

2 Green Onions, sliced

3 tbsp Butter or Margarine, melted

1 ½ lbs peeled large fresh shrimp (2 lbs unpeeled)

1 (8oz) package Cream Cheese, cubed

¼ cup Milk

½ cup (2oz) Shredded Swiss Cheese

¼ cup dry White Wine

Dash of ground Red Pepper

¼ cup fine, dry Breadcrumbs

2 tbsp Butter or Margarine, melted

-Cook pasta according to package directions, drain, and keep warm.

-Meanwhile, cook green onions in 3 tbsp butter in a large skillet
over medium heat until tender. Add shrimp.
Cook over medium heat 5 minutes or
until shrimp turn pink,
stirring occasionally. Remove shrimp with a slotted

-Add cream cheese and milk to skillet; cook over low heat,
stirring constantly, until cheese melts. Stir in swiss cheese and wine. Add
shrimp and red pepper; cook stirring constantly, just until heated. Pour shrimp
mixture into a lightly greased 1 ½ quart casserole.

-Combine breadcrumbs and 2 tbsp butter; sprinkle over casserole.
Broil 5 ½ inches from heat (with Electric door partially open) 3 to 5 minutes
or until golden.
Serve shrimp mixture over pasta. 



2lb. bag hash brown pieces

1 stick oleo

16 oz. sour cream

2 cups grated cheddar cheese

1 can cream of mushroom soup

Tony’s seasoning (to taste)

Bread crumbs

-Melt oleo. Mix hash brown pieces, melted oleo, sour cream,
cheese, and Tony’s. Mix well. Add soup. Mix. Pour into pan and sprinkle top of
casserole with bread crumbs.
Bake at 350° for 45 minutes.


Spicy Shrimp and Pasta Cassarole

*Prep Time: 15 min *Cook Time: 30min *Serves: 8

Butter, for greasing pan
2 eggs
1 1/2 cups half-and-half
1 cup plain yogurt
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese
1/3 cup chopped fresh parsley leaves
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
9 ounces angel hair pasta, cooked
16 ounces mild salsa, thick and chunky
2 pounds shrimp, cleaned, peeled, and deveined
1/2 cup grated Monterey Jack 

-Preheat the oven to 350 degrees F. 

-Grease a 12 by 8-inch pan or glass dish with butter. Combine the
eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and
oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the
cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with
the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the
remaining pasta and shrimp. Spread the egg mixture over top of the casserole.
Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.


Stuffed Cabbage

From the Kitchen of Leslie Carroll

½ head medium size Cabbage

2lbs Ground Beef

1 tablespoon Oil (never use this)

1 tablespoon Salt

Red Pepper

2 Onions chopped

1 Garlic Clove

handful Raw Rice

2 #2 can Tomatoes

1 can Tomato Sauce

-Brown meat, onions, and garlic. After wilted add rice. Add
tomatoes, tomato sauce, and 1 can water, and stir. Add cabbage and bring to
Cover and cook slowly for 30 minutes


Sweet Potato Casserole

From the Kitchen of Leslie Carroll

3 cups of Sweet Potatoes or 2 large cans of Trappey’s brand Sweet

½ cup White Sugar

2 Eggs

½ teaspoon Salt

½ stick Oleo

½ cup Milk

1 ½ teaspoon Vanilla

-Mash sweet potatoes with butter while they are hot. Combine all
other ingredients. Put mixture into a greased dish. Sprinkle toppings (see
below). Ba
ke at 350° for 35 minutes.


⅓ stick milted butter (2 ⅓ tbsp)

½ cup flour

½ cup brown sugar (light)

½ cup pecans

-Melt butter – stir in rest of ingredients. 




Beef Brisket

From the Kitchen of E’Laine Fletcher

-Rub a 5-8lb Brisket (trimmed) with a mixture of the ingredients
listed below. Wrap in foil (heavy foil works best) and refrigerate overnight.

2T Liquid Smoke

2T Worchester Sauce

2T Celery Salt

2T Soy Sauce

-Bake for 4 hours at 325° with the sauce listed below.

1 ½ c Sugar

1c Vinegar (M’Laine uses Lemon Juice)

1c Ketchup

1tsp Mustard

1 Minced Onion

2T Soy Sauce

-Drain, cool, and slice

-Arrange in a Pyrex Dish

-Pour sauce listed below over the slices and return to 325° oven
for 30-45 minutes.
The meat can be frozen after slices are arranged and sauce
poured over the slices.

2c Mushrooms

1c Woody B-B-Q Sauce

1c Water

-Score Fat


Pork Chops with Brandied Cherry Sauce and
Zucchini and Walnuts

1 (15-ounce) can whole black pitted cherries in natural juices,
2 rounded spoonfuls sugar -- for fresh cherries only
4 large boneless center-cut pork chops, 1 1/2 inches thick
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 large shallot, finely chopped
Splash of brandy
1/2 cup chicken stock
2 tablespoons butter, cut into pieces
3 tablespoons fresh mint leaves, finely chopped 

Zucchini with Walnuts:
1/2 cup, chopped walnuts -- available in small pouches on baking aisle
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter, cut into small pieces
3 medium zucchinis, sliced into disks, 1/-inch thick
1/2 teaspoon nutmeg, freshly grated or ground
Salt and freshly ground black pepper 

-Preheat oven to 375 degrees F. 

-Put cherries in a small bowl with the sugar. 

-Heat a skillet with an oven safe handle over medium high to high
heat or, cover a the handle of a rubber handled pan with tin foil and preheat
over same setting. 

-Season chops with salt and pepper. Add 1 tablespoon extra-virgin
olive oil, 1 turn of the pan, to a hot skillet. Place chops in skillet and sear
meat on both sides to caramelize the chops. Place a loose tin foil tent over
the pan and transfer the chops to oven to finish off, 7 or 8 minutes, until
meat is firm to touch, but not tough. 

-While chops are in oven, place a second skillet over medium high
Toast nuts 1 to 2 minutes, shaking pan frequently. Remove nuts to cool
and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Add
zucchini disks, season with nutmeg, salt and pepper and
cook until tender,
tossing discs occasionally, 6 or 7 minutes. 

-Remove meat from oven and transfer to dinner plates. Cover chops
with foil to keep warm. Place chop skillet back on stove over medium heat. Add
a tablespoon extra-virgin olive oil, 1 turn of the pan. Add shallots and
1 to 2 minutes
. Add cherries and warm 




Chicken Club Salad

*Prep Time:20 min *Cook Time: 24 min

3 cups 3/4-inch cubes Italian bread (preferably whole-wheat)
3 tablespoons olive oil
6 slices lean bacon, chopped
3 pounds chicken breasts, poached, skin and bones discarded, and the meat cut
into bite-size pieces (about 4 cups)
1 pint cherry tomatoes, quartered
4 scallions including the green part, minced
1/2 cup Quick Basil Mayonnaise, recipe follows
-Salt and pepper
-Preheat oven to 350 degrees F. 

-Sprinkle the bread cubes with the oil, coating evenly, and season
them with salt. Spread the bread cubes in a jelly-roll pan,
toast them in the
middle of the preheated oven oven for 10 to 15 minutes, or until they are
golden, and let them cool.
In a skillet cook the bacon over moderate heat,
stirring, until it is crisp and transfer it with a slotted spoon to paper
towels to drain. In a large bowl combine well the chicken, the tomatoes, the
scallions, 2/3 of the bacon, the mayonnaise, and salt and pepper to taste,
divide the salad among 6 plates, and arrange the croutons around it. Sprinkle
remaining over each serving.

-Quick Basil Mayonnaise:
2 cups loosely packed fresh basil leaves
1 cup mayonnaise
4 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper 

-In a food processor or blender blend together the basil,
mayonnaise, and lemon juice. Season the mayonnaise with salt and pepper. 


Fettucine Chicken Salad

4 large boneless, skinless chicken breasts
2 teaspoons House Seasoning, recipe follows
2 tablespoons chopped fresh thyme leaves
3 tablespoons olive oil
2 (9-ounce) packages fresh fettucine
2 cups mayonnaise
1/2 cup chopped green onions, green part only, plus extra for garnish
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
1 teaspoon seasoning salt
Tomato wedges, for garnish 

-Preheat the oven to 350 degrees F. 

-Slice the chicken breasts lengthwise into 1-inch wide strips.
Place chicken on a baking sheet, sprinkle it with 1 teaspoon of House Seasoning
and all of the thyme, and then drizzle it with olive oil. Bake for 15-20
minutes, or until cooked through but still juicy; do not overcook. While the
chicken is cooking, cook the pasta according to package directions. Drain the
pasta, rinse it in cold water, and drain it again. Pat the excess moisture off
the pasta with a paper towel if necessary, and put the pasta in a large bowl
for tossing. 

-Remove the chicken from the baking sheet and set aside. Pour the
juices from the baking sheet into a medium bowl. To the bowl, add the
mayonnaise, green onions, parsley, basil, the remaining teaspoon of House
Seasoning, and the seasoning salt, and stir until well blended. Pour the
dressing over the pasta and toss gently. Place the chicken strips on top of the
pasta. Garnish with tomato wedges and additional sliced green onions. This dish
can be made 1 day before serving. 

-House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder 

-Mix ingredients together and store in an airtight container for up
to 6 months.


Hula Salad

From the Kitchen of E’Laine Fletcher M’Laine

1 can Pineapple Chunks

2 can Mandarin Oranges

1 cup Marshmallow’s 

½ pint Sour Cream

-Mix all ingredients and serve chilled.

Sweet Salad Dressing (From the Kitchen of Vonnie

¼ cup Balsamic Vinegar

¼ cup Red Wine Vinegar

¾ cup Brown Sugar

1 short cup Olive Oil

Tony’s Seasoning

-Mix all ingredients. Serve over lettuce mixture

-Hint: Adding mandarin oranges to the salad adds a great flavor




Champange Spirts

*Serves: 6 *Prep Time:5 Min

1 can (20-ounce) crushed pineapple in heavy syrup
1 cup fresh lemon juice
1 cup maraschino cherry juice
1 cup dark rum
1/2 cup brandy
1 bottle (750 ml) chilled inexpensive brut Champagne 

-Use a large punch bowl or pitcher, stir pineapple, lemon juice,
cherry juice, rum, and brandy to blend.
Refrigerate for 30 minutes. Add
Champagne just before serving. *Great for Holidays 


Chex Party Mix

From the Kitchen of Leslie Carroll

12 tablespoons Margarine melted

5 tablespoons Worstershire Sauce

6 teaspoons Season Salt

8 cups Corn Chex Cereal

6 cups Wheat Chex Cereal

6 cups Cherrios Cereal

1 11.5 oz can Mixed Nuts

6 cups Pretzel Sticks

-Follow directions on the box of cereal for cooking instructions.

-Hint: Make sure if you add more dry ingredients that you have
enough juice to handle the extra mix otherwise it will not be spicy


Chili Cheese

From the Kitchen of E’Laine Fletcher (M’Laine)

1 lb Cheddar Cheese

2 small Philadelphia Cream Cheese

2 buds Garlic

1 cup Pecans (finely chopped)

Chili Powder

-Grate cheese and leave at room temperature. Add cream cheese,
nuts, and garlic. Make rolls and roll into chili powder.


Corn Chowder

Prep: 8 minutes Cook: 8 minutes

2 (11oz) cans Mexican Style Corn, drained

1 (10 ¾ oz) can Cream of Potato Soup, undiluted

1 ⅓ cups Milk

1 tbsp Butter or Margarine

½ teaspoon Pepper

4 slices Bacon

2 Green Onions, sliced

-Combine first 5 ingredients in a large saucepan. Cook over medium
heat until thoroughly heated
, stirring occasionally.

-Meanwhile, place bacon on a microwave-safe rack in a baking dish.
Cover with paper towels.
Microwave at High for 4 minutes or until crisp. Drain
bacon, and crumble. Sprinkle bacon and green onions over soup.

-Yield: 4 ½ cups

-Hint: I also add a little shredded cheddar cheese. Might be good
if shrimp is added.


Greek Feta Crumble From Kay Ewing

1/4 cup olive oil

1 clove garlic, pressed

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. oregano

zest of 1 lemon

2 Tbsp lemon juice (juice of the lemon you zested)

2 cups crumbled feta (I use tomato basil or garlic flavored)

½ cup sliced grape tomatoes

1/4 cup sliced green olives

1/4 cup sliced black olives

1 Tablespoon chopped parsley

2 Tablespoons toasted pine nuts

*Warm pita bread cut into eighths or crackers

*Mix together olive oil, garlic, salt, pepper, oregano, lemon zest
and lemon juice with a whisk until combined. 

*Place feta cheese in a large dish or shallow bowl. Top with a
layer of tomatoes, green olives, black olives, parsley and pine nuts. 

*Pour olive oil mixture over cheese in bowl.

*Serve with warm pita bread.


Honey Mustard Sauce

From the Kitchen of Joyce Carroll (Honey)

¾ cup Mayonnaise

3 tablespoons Honey

3 tablespoons prepared Mustard

1 tablespoon Lemon Juice

-Combine all ingredients. Stir well. Cover and
chill for 2 to 3 hours. 

-Yield 1 ¼ cup

Hot Artichoke Dip (From the Kitchen of Amy Webb)

2 jars (6oz each) marinated Artichoke Hearts

1 package (10oz) frozen Chopped Spinach, thawed and drained

1 Garlic Clove, pressed

½ cup Sour Cream

½ cup Mayonnaise

¾ cup grated Parmesan Cheese

-Preheat oven to 375°. Drain and coarsely chop artichoke hearts.
Mix artichoke hearts with remaining ingredients. Spoon into dish.
Bake 20 to 25
minutes or until heated through.

-Yield 10-15 appetizer servings


Hot Spinach Cheese Dip

From the Kitchen of Kriste Estes

2 pkgs. frozen Chopped Spinach

1 lb Velveeta Cheese

2 cans Ro-tel Tomatoes with chiles

8 oz pkg Ricotta Cheese (optional)

¼ cup Milk (optional – helps cheese to melt smoothly)

-Allow spinach to defrost or cook in microwave for about 5
Drain off excess water, if any. Add chesses and Ro-tel tomatoes. Cook
in microwave or crock-pot until cheese is melted. Add milk if needed for
smoothness as cheese is melting.



2- 8 oz. packages of cream cheese - soften to room temperature place
in medium size bowl

1 small can of crushed pineapple drained

1 tablespoon of Tony's Seasoning or Season-All

Fresh Bell Pepper and Green Onions to taste - about 1/3 C --more
or less to your liking. Put in food processor to chop fine.

3/4 Cup finely chopped pecans for cheese ball mixture

1/4 Cup finely chopped pecans to roll cheese ball in or put on top

-Mix all of the above except the 1/4 cup of pecans for topping in
the bowl you placed cream cheese in to soften. Pour/spoon mixture into a large
piece of Saran Wrap and close up in a ball and place in soup bowl in
refrigerator to chill.

-When ready to serve, either roll cheese ball in 1/4 of pecans or
just pour on top of cheese ball and press in with your hands.


Mexican Bean Dip

From the Kitchen of Leslie Carroll

2 cans Bean Dip

1 container Guacamole Dip or 3 Avocadoes

1 pint of Sour Cream

1 pack Taco Season Mix

2 Tomatoes diced

½ bunch Green Onions

2 cans Black Olives

Shredded Cheese

-Smooth bean dip in bottom of dish. Spread guacamole on top. Mix sour
cream and taco season mix together. Smooth over top of guacamole. Add layer of
diced tomatoes, then chopped green onions, black olives, and finally cheese
(add each ingredient in a layered fashion).



Piccata Sauce

From the Kitchen of Shelly Cavin

1 ¼ cup Chicken Broth

⅓ Dry White Wine

1 tablespoon Flour

2 tablespoons Water

1 tablespoon Butter

1 tablespoon Lemon Juice

2 tablespoons Parsley


-Boil stock and wine reduce to ½ for about 30 minutes. Mix
together the flour and water in a cup. Whisk into stock.
Boil stirring one
minute. Remove from heat; add butter, lemon, and capers. Serve hot

-Hint: This is a great sauce over Grilled Chicken Breast


Prairie Fire Dip

From the Kitchen of Beth Risley

1 can Ranch Style Beans

½ lb Butter

½ lb Sharp Grated Cheddar Cheese

2 Jalapeno Peppers

1 med Onion Grated

1 clove Garlic

-Mix all ingredients. Heat in double pot.

Sweet Potato Chips

*Prep Time: 10 min *Cook Time: 20 min *Serves: 4

2 large sweet potatoes
8 tablespoons (1 stick) butter, melted
1 cup honey-roasted peanuts, chopped

-Preheat oven to 450 degrees. 

-Pre cook the potatoes for about one hour. Line large baking
sheets with foil; lightly grease. Slice potatoes to 1/4-inch thick. Dip
potatoes in melted butter and arrange on baking sheet so the chips do not
overlap. Sprinkle with peanuts.
Bake for 15 to 20 minutes. Sprinkle with salt.




Black Bean Soup (From the Saltine Cracker Box)

Serves: 10 (1 cup) 

1 medium Onion, chopped (about ⅔ cup)

4 cloves Garlic, minced

1 tablespoon ground cumin

½ to 1 teaspoon crushed Red Pepper flakes

2 tablespoons Vegetable Oil

3 (16-ounce) cans Black Beans, undrained

1 ½ cups Chicken Broth

3 cups Ortega Mild or Medium Thick and Chunky Salsa

2 tablespoons lime juice

½ cup non-fat plain yogurt

-Use a 4-quart saucepot, over medium heat, cook onion, garlic,
cumin, and pepper flakes in oil until onion is tender,
about 3 minutes; remove
from heat.

Use an electronic blender, puree 2 cans beans and their liquid in
batches with chicken broth; add to pot. Stir in remaining beans, salsa, and
lime juice.

Heat mixture to boil; reduce heat to low. Simmer for 30 minutes.
Ladle 1 cup soup into bowl; top with dollop of yogurt. Crackers are good to eat
with this meal.

-Nutritional Information per serving (1 cup soup, 5 crackers)

248 Calories 1380mg Sodium 1mg Cholesterol 7g Total fat 1g
Saturated fat 5g Dietary Fiber


Potato Soup

From the Kitchen of Dana Kelleher

2 tablespoons Butter

⅓ cup Celery

⅓ cup Onions

4 cups diced potatoes

3 cups Chicken Broth

2 cups Milk

1 ½ teaspoon Salt

¼ teaspoon Pepper

2 cups Sharp Cheddar Cheese

-Sauté onions and celery with butter. Add potatoes and broth.
Simmer until tender. Stir in milk. Season. Heat thoroughly. Add cheese. Stir

Taco Soup

1 ½ lbs. Ground Beef, Chicken or Turkey

1 Onion Chopped

1 Can Whole Kernel Corn with juice

1 Can Pinto Beans with juice

1 Can Black Beans with juice

1 Can Red Beans with juice

1 Can Rotel Tomatoes with juice

2 Cans Stewed Tomatoes with juice

1 ½ Cups Water

1 Pkg. Taco Seasoning

1 Pkg. Original Style Ranch Dressing Mix

-Brown meat and onions then drain. Add water and mix in the Taco
Seasoning and Ranch Dressing Mix. Add remaining ingredients and
simmer for 1

-Can be served with Baked Tostitos Chips.

-2 Points per cup not counting chips




Pennsylvania Dutch Pineapple Casserole

From the Kitchen of Myra Myers

1/4 cup butter or margarine 

1/2 cup sugar

4 eggs 

1 20oz can of pineapple crushed or chunk ( I used crushed) 

4 slices of bread with crust cut off 

Mix all ingredients together. Put in a greased square 8"
Preheat oven 325 degrees.  Bake covered for 45 minutes and then 15 minutes

Severs 6 to 8 people.



*15 minutes to PREP *Makes about 20 to 30 Balls

4 cups whole pecans or pecan halves
2 cup crushed or processed Vinilla wafers or other vanilla flavor wafer cookies

1 cup confectioners' sugar
4 jiggers bourbon
3 tablespoons white syrup, (recommended: Karo)
Hint: Butter, for fingertips 

-Roughly chop 4 cups pecans in a food processor. Remove 2 cups
and reserve. Finely grind the remaining pecans in the food processor. 

-Combine finely chopped pecans, Vinilla wafers, confectioners'
sugar, bourbon, and syrup. Coat finger tips with softened butter to help you
roll. Shape mixture into balls 1 1/2 inches in diameter using an ice cream
scoop. Roll in chopped pecans. Arrange balls on a dessert platter and serve.
Ask for help rolling. Four hands make very quick work of this dessert!

*Don likes to roll in powdered sugar or even granular sugar instead of pecans.


Artist’s Palate Bayou Brownies

-Preheat oven to 350°

-Bottom Layer:

1 box Yellow Cake Mix (18.25 oz), dry

1 cup Pecans

1 stick Butter

1 Egg, beaten 

Mix bottom layer and press by hand in a 9x13 pan

-Top Layer:

2 Eggs, beaten until fluffy

1 8oz Cream Cheese

1 lb box Confectioner Sugar

- Mix and pour over bottom layer. Bake 40-50 minutes. Cool
completely, cut into squares.


Beach Cake

From the Kitchen of Wendy Singleton

-1 German Chocolate Cake Mix

1 14-oz can Condensed Milk

1 Carmel Ice Cream Topping

Heath Bars (Crushed)

Cool Whip

-Make cake, poke with holes and pour condensed milk over top.
Pour Carmel over that. Sprinkle Heath Bars. Put into refrigerator.

-Serve with Cool Whip on top.


Blueberry Bundt Cake

*Serves: 12 

1 18.25-oz Yellow Cake Mix

3 Eggs

½ cup Applesauce

½ pint low fat Lemon Yogart

3 cups fresh or frozen Blueberries, divided

2 tablespoons Flour

¼ cup Sugar

1 teaspoon Cinnamon

½ cup Chopped Nuts 

-Combine cake mix, eggs, applesauce, and yogart in large bowl.
Mix well. Toss blueberries in flour to coat in small bowl. Add 2 cups of
blueberries to batter.

-Pour half of batter into greased and flowered 10 inch tube pan.
Top with remaining blueberries.

-Combine sugar, cinnamon, and nuts in small bowl. Mix well.
Sprinkle mixture over blueberries. Top with remaining batter.

-Bake at 350° about 1 hour. Cool in pan for 15 minutes. Invert
onto rack and cool completely.

-Serve with Cool Whip 


Blueberry Pound Cake

Serves: 15

1 cup (2 sticks) Butter, at room temperature

2 cups Sugar

4 Eggs

1 tsp Vanilla

3 cups All-Purpose Flour, divided

½ tsp Salt

1 tsp Baking Powder

1 pint fresh Blueberries (OR 3 cups if you want to be generous)

-Preheat oven to 325˚. Cream butter and sugar until fluffy. Add
eggs, one at a time, beating well after each addition until light and fluffy.
Add vanilla.

-Sift 2 cups flour, salt and baking powder together. Add sifted
ingredients to creamed mixture and beat.

-Dredge berries in the remaining one cup flour. Using a rubber
spatula, gently fold dredged berries into creamed mixture.

-Pour batter into tube pan or Bundt pan that has been greased
with butter and sprinkle with sugar.

-Bake in preheated 325° for 1 hour and 15 minutes or until pick
inserted in center comes out clean.
Serve with Cool Whip 


Chess Pie

From the Kitchen of Katherine White

5 Egg Yolks

1 Cup Sugar

1 Stick Real Butter

¼ Cup Whole Milk

1t Vanilla

8” pie shell

-Cream sugar and butter. Mix egg yolks then milk and vanilla.
Prick uncooked pie shell with a fork and pour ingredients into shell.
Bake at
350° for 40-45 minutes or until crust and top of pie are golden brown.

*Hint: Do not use deep dish pie shells. If you cannot fine 8” pie
shell then use 2 pie shells and make a recipe for 3 pies.
Make sure you prick
holes in the pie shell.


Chocolate Almond Pie

*Cook Time: 10 min *Serves 6

16 to 20 large marshmallows
4 (1 1/2-ounce) chocolate bars with almonds (recommended: Hershey)
1/2 cup milk
1 cup heavy cream
1 teaspoon vanilla
1 (8-inch) graham cracker crust 

-Melt marshmallows and candy bars in milk in double boiler.
Remove from heat and cool. Whip cream until stiff and fold into cooled mixture.
Add vanilla. Pour into prepared crust and chill. Good as is, or topped with
whipped cream.


Chocolate Chip Cookies

From the Kitchen of Dana Kelleher

1 Cake Mix – any flavor

¼ cup Flour

½ cup Oil

¼ cup Water

1 egg

½ pk – 6 oz Chocolate Chip Cookies 

-Combine all ingredients. Bake at 350° for 10 to 12 minutes

*Hint*: I use the whole pack of Chocolate Chips. Also, using
flavored Chocolate Chips are a fun way to change the taste and look of the
cookies – try to match them with the flavor of the cake mix.


Chocolate Chip Pound Cake

From the Kitchen of Lisa Thomas

-1 box Yellow Cake mix

1 small box Instant Vanilla Pudding

1 small box Instant Chocolate Pudding

1 ½ cups Water

½ cup Cooking Oil

4 Eggs

1 (12 oz.) pkg. Chocolate Chips

-Grease and lightly flour Bundt cake pan. Mix first 6 ingredients
together. Fold in chocolate chips.
Bake at 350° degrees for 1 hour.

**Hint:(You might check after 50 minutes if your oven cooks fast.)


Cholocate Pie

From the Kitchen of Katherine White

2 cups Milk

1 cup Sugar

3 Eggs

3 tablespoons Cocoa

3 tablespoons Corn Starch

1t Vanilla

9” pie shell

-Heat milk and sugar in top of double-broiler. Mix cocoa in cup
until smooth - add to milk. Beat egg yolks – add to mixture. Mix corn starch in
cup with a little of milk mixture – add to double broiler. Add vanilla. Cook
until mixture thickens – Pour in baked pie shell. Beat egg whites and sugar.
Put on pie and brown.


Double Chocolate Cake

*Prep Time: 15 min *Cook Time:45 min *Serves:20

8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons
(1 stick) butter, melted, plus additional butter, for greasing pan
1 (18.25-ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts 

-Preheat oven to 350 degrees F. 

-Lightly grease a 13 by 9-inch baking pan. 

-In a large bowl, combine the cake mix, 1 egg, and 1 stick melted
butter, and stir until well blended. Pat mixture into prepared pan and set

-In a stand mixer, or with a hand mixer, beat the cream cheese
until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed
of the mixer, and add the powdered sugar. Continue beating until ingredients
are well mixed. Slowly add the remaining 1 stick of melted butter, and the
vanilla, continuing to beat the mixture until smooth. Stir in nuts with a
rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50
Be careful not to overcook the cake; the center should still be a
little gooey when finished baking. Let cake partially cool on a wire rack
before cutting into pieces.


Homemade Vanilla Ice Cream

From the Kitchen of Shelly Cavin

3 cans condensed milk

2 1-gallon cans Pet Milk (evaporated milk)

1 cup milk ( ½ plus ½ milk)

Vanilla extract to taste

Eggbeaters (equivalent to 2 eggs)

-Fill the 1 gallon ice cream maker with milk.


Lemon Cake Squares

From the Kitchen of Leslie Carroll

1 box Lemon Cake Mix with Pudding in Mix

3 Eggs

1 cup chopped Pecans

1 stick Butter or Margarine melted

8 oz. Cream Cheese, softened

1 16oz or 1lb box Powdered Sugar 

-Mix cake mix, 1 egg, pecans, and butter together. Beat by hand
until well blended. Spread mixture in the bottom of a greased 9x13 inch pan.
Use hands to spread evenly over the bottom of the pan. Mix cream cheese,
powdered sugar, and 2 eggs. Beat mixture until smooth. Pour over the cake
batter in pan.
Bake in a 350° oven for 45 – 60 minutes or until top is golden
Cool completely, and then cut into squares.


Lemon Ice Box Pie

1 6oz Can of Lemonade, thawed

1 8oz Container of Cool Whip

1 14oz Can of Condensed Milk

1 9oz Graham Cracker Crust

-Mix ingredients until free of lumps. Place ingredients in Crust.
Refrigerate overnight


Meringue Kisses

*Prep Time: 15 min *Cook Time: 3 hours *Serves: 24 Kisses

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon imitation strawberry extract
3 drops red food coloring 

Special Equipment: Pastry bag & #4 star tip 

-Preheat oven to 200 degrees F. 

-Line 2 heavy large baking sheets with parchment paper. Beat egg
whites in clean large metal bowl on medium speed until foamy. Add cream of
tartar. Increase speed to high and continue beating until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating until siff peaks form,
about 5 minutes. Quickly mix in strawberry extract. Stir in food coloring, 1
drop at a time, until desired color is achieved. 

-Spoon meringue into pastry bag fitted with star tip. Pipe 12 (1
1/2-inch high by 1 1/2 -inch in diameter) mounds onto each prepared baking
sheet, spacing evenly apart.
Bake for 3 hours, or until dry and crisp. Cool
meringues completely on baking sheets. Store in an airtight container at room

White Meringue Variation: Omit the red food coloring and use 1
teaspoon of white vanilla or 1/2 teaspoon of white creme de cacao instead of
the strawberry extract.


Neiman Marcus $250.00 Cookies Recipe

2 cups Butter 4 cups Flour

2 cups Brown Sugar 2 cups Sugar

2 teaspoons Vanilla 4 Eggs

2 cups Blended Oatmeal* 2 teaspoons Baking Powder

1 teaspoon Salt 24 ounces Chocolate Chips

2 teaspoons Baking Soda (Hershey’s Semi Sweet)

1 8oz. Grated Hershey Bar(candy) 3 cups Nuts

-Blended Oatmeal: Measure and blend in a blender to a fine

-Cream butter and both sugars. Add eggs and vanilla. Mix together
with flour, oatmeal, salt, baking powder, and soda. Add chips, candy, and nuts.
Refrigerate for one half hour. Roll into balls and place 2” apart on cookie
Bake for 6 minutes at 375°.Makes 112 cookies. The recipe can be halved.


Peanut Butter Balls

From the Kitchen of Pearl Weisse

2 sticks of Butter

1-14-oz jar Crunchy Peanut Butter

1 box Powdered Sugar

Almond Bark Chocolate

-Mix butter and peanut butter well with fork. Add powdered sugar,
a little at a time until all is used. Make small balls, put on a cookie sheet
(put Wax paper on cookie sheets) and refrigerate overnight. 

-Melt 3 blocks of almond bark chocolate for 2 minutes in
microwave at a time.
Use a toothpick and dip balls into chocolate.


Peanut Butter Temptations

From the Kitchen of Joyce Carroll (Honey)

*Serves: 4 dozen

½ cup Butter

½ cup Peanut Butter

½ cup Granulated Sugar

½ cup Brown Sugar – firmly packed

1 Egg

½ teaspoon Vanilla

1 ¼ cups All Purpose Flour

¾ teaspoon Baking Soda

½ teaspoon Salt

48 Miniature Peanut Butter Cups (2 bags)

-Cream butter, peanut butter, sugars, egg, and vanilla. Stir in
dry ingredients until blended. Roll dough into 1-inch balls. Press into 1-¾
inch muffin tins.
Bake at 350° for 12 minutes. Remove from oven and immediately
press one miniature peanut butter cup candy into each hot cookie crust. Allow
to cool. 

**Hint- Unwrap candy before cookies are baked


Pecan Pie

From the Kitchen of Katherine White

3 Eggs

¾ cup White Sugar

1 cup White Karo Syrup

Butter (size of egg)

2 cups Pecans

1t Vanilla

Pinch of Salt

9” pie shell

-Beat eggs lightly and add all ingredients as given. Put into an
uncooked pie pastry and
cook at 350˚ for about 45 minutes

**Hint: Butter size of egg should equal ¼ cup. May have to cook
longer than 45 minutes on a lower temperature.


The “Best” Pecan Pie

From the Kitchen of Wendy Singleton

1 stick Butter

1 cup light Karo

1 cup Sugar

3 large Eggs, beaten

1 ½ tsp vanilla

1 dash Salt

1 cup Pecans*

9 inch unbaked Pie Shell

-Brown butter in sauce pan until golden brown (Do Not Burn!). Let
butter cool. In separate bowl, add ingredients in order listed; stir. Blend in
browned butter well. Pour in unbaked pie shell and
bake at 350° for 40 minutes

*Recipe calls for 1 cup Pecans but it is better with 1 ½ cups of


Peppermint Bark

*Prep Time: 5 min *Cook Time: 10 min *Serves: 2 pounds of candy

Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional

-Place candy canes in a plastic bag and hammer into 1/4-inch
chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane
chunks with chocolate (add peppermint flavoring at this point if desired.) Pour
mixture onto a cookie sheet layered with parchment or waxed paper and place in
refrigerator for 45 minutes or until firm. Remove from cookie sheet and break
into pieces (like peanut brittle.)


Peppermint Pie

*Prep Time: 5 min *Cook Time: 10 min

1 envelope plain gelatin
1/4 cup cold water
1/2 cup whipping cream, plus 1 1/2 cups whipping cream, whipped
8 ounces peppermint candy, soft type (recommended: Bob's)
1 chocolate cookie crust 

-Soften gelatin in water, set aside. Put half cup whipping cream
in small saucepan with candy and cook over low heat until candy melts. Add
gelatin, mix well. Let cool and fold in whipped cream. Pour into crust. Chill. 


Pumpkin Butter Cakes

*Prep Time: 30 *Cook Time: 50 min *Serve: 7

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted 

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg 

-Preheat oven to 350 degrees F. 

-To make the cake: Combine all of the ingredients and mix well
with an electric mixer. Pat the mixture into the bottom of a lightly greased 13
by 9-inch baking pan. Prepare filling. 

-To make the filling: In a large bowl, beat the cream cheese and
pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together.
Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin
mixture over cake batter and
bake for 40 to 50 minutes. Make sure not to
overbake as the center should be a little gooey. 

-Serve with fresh whipped cream. 

-Variations: For a Pineapple Gooey Cake: Instead of the pumpkin,
add a drained 20-ounce can of crushed pineapple to the cream cheese filling.
Proceed as directed above. 

-For a Banana Gooey Cake: Prepare cream cheese filling as
directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed

-For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1
cup creamy peanut butter to the cream cheese filling instead of the pumpkin.
Proceed as directed above.



*Prep Time: 10 min *Serves: 4

1 package lady fingers sponge cakes
1/2 cup strong black coffee or espresso
2 ounces (shots) coffee flavor liqueur
2 cups mascarpone cheese, available in specialty cheese case of supermarket
1/2 cup powdered confectioners' sugar
1/4 cup cocoa powder
1/4 teaspoon ground cinnamon 

-Open the ladyfingers and separate them. Paint the ladyfingers
with coffee combined with the coffee liqueur using a pastry brush. Line 4
martini glasses with a single layer of ladyfingers, letting the cakes overlap a
bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat
cheese and sugar together 2 or 3 minutes. Spoon sweetened mascarpone into
glasses. Top glasses off with a cap of the ladyfingers. Use any remaining
mascarpone to dot the ladyfinger tops and sprinkle each glass with cocoa powder
combined with a touch of cinnamon.


Refrigerator Pie

1 cup heavy cream or half-and-half
2 eggs
2 pinches kosher salt
Freshly grated nutmeg 

For 1 Refrigerator Pie:
1 frozen 9-inch pie crust 

Any one of the following combinations:
Cooked spinach, cheddar cheese, cubed cooked ham
Bacon, Sauteed leeks, and Gruyere cheese
Cooked spinach, canned artichoke hearts, and Parmesan cheese
Roasted chicken, goat cheese, and sun-dried tomatoes
Blanched asparagus and smoked salmon
Port Salut and Spam 

-In a nonreactive, stainless steel bowl, combine the cream or
half-and-half and the eggs. Whisk until combined thoroughly. Add the salt and
the nutmeg. Whisk to combine. 

-Refrigerator Pie Rules: Heat oven to 350 degrees F.  Evenly
distribute the pie fillings in the pie crust. Do not overfill the crust with
the filling ingredients. Do not pour too much royale into the crust. The eggs
will expand upon cooking. Bake the pie until it is firm to the touch like set
Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing.


Southern Style Pecan Fudge

From Domino Confectioners Powder Box

1 lb or 16 oz Domino Confectioners 10-X Sugar

6 tablespoons Butter or Margarine

½ cup Unsweetened Cocoa

¼ cup Milk

1 tablespoon Vanilla Extract

¼ teaspoon Salt

1 cup Chopped Pecans

-In large microwave safe bowl, place butter and milk. Microwave
on high 1 ½ to 2 minutes until butter is melted.
Stir in sugar, cocoa, vanilla,
and salt until smooth; then stir in nuts. Spread mixture quickly in buttered
9x5 inch loaf pan. Cool, cut into squares.


Strawberry Pie

From the Kitchen of Leslie Carroll

Use Pie Shell baked and cooked

1 ½ c Water

1c Sugar

2T Cornstarch

1 Box Strawberry Jello (3oz)

1 ½ Pint Strawberries (quartered)

Cool Whip

-Cook everything but strawberries until clear and thick. Cool.
Pour over Strawberries. Let sit for a second. Pour into shell. Put into
refrigerator until it congeals. Top with Whipped Cream or Cool Whip


Sunshine Cake

From the Kitchen of Jennifer Aldridge

Cake Mix:

1-Yellow Cake Mix

1- 8oz Crushed Pineapple (Undrained)


1-12oz Whipped Cream (Cool Whip)

1-3oz pack Vanilla Instant Pudding Mix

1-8oz can Mandarin Oranges (drained)

-In a large mixing bowl add cake mix and all ingredients listed
in box. Add pineapple mix. Cook according to cake box instructions. Let cool
for 30 minutes.

-Meanwhile, prepare frosting. Place Cool Whip, pudding mix, and
oranges in mixing bowl. Mix. Spread the cake with frosting.


Whiskey Balls (Woman’s Day Magazine 1956 edition)

1 cup finely crushed Vanilla Wafers

1 cup confectioner’s sugar

1 ½ cup chopped nuts (pecans)

2 tablespoons cocoa (I use a little more)

2 tablespoons light corn-syrup (I use a little more)

¼ cup Whiskey (or Rum)

½ cup granulated sugar (to use to roll balls in after prepared)

Red candied-cherry halves ( I don’t use these)

-Combine crumbs, confectioner’s sugar, 1 cup nuts, and cocoa. Add
corn-syrup and whiskey, and mix well. Shape into 1 inch balls. Roll half in granulated
sugar and the remainder in nuts. Moisten cut sides of cherry halves with corn
syrup, and press one on each sugar coated whiskey ball.

-Store in air-tight container. Will ship well if
airtight. Makes about 3 dozen.