2011 Holiday Traditions

A Collection of Songs and Recipes To Celebrate the Season

Denton Record-Chronicle • November 11, 2011

FridayDecember 2, 2011

5:30 - 9:30 pmon Denton’s Historic Courthouse Square Lawn

AHometownHoliday Tradition

The Denton Holiday Lighting Association, Inc. Board of Directors reserves the right to accept or refuse requests from community organizations to distribute information at the Holiday Lighting Festival event,without recourse from the organization. Requests to distribute information at the event must be made in writing, with a sample of the information to be distributed, at least 60 days prior to the event.For more information, visit www.dentonholidaylighting.com. The Denton Holiday Lighting Festival was started in 1988 by a group of volunteers. Today the annual tradition is continued by the efforts ofvolunteers and funded by donations from local businesses and individuals. For more information or to make a donation, please visit www.dentonholidaylighting.com or Facebook.

Photo courtesy of Chris Blumenshine

It’s a beloved Christmas memory the peopleof Denton will share, brimming with thesmell of fresh hot wassail and the joyfulsounds of children laughing as they beholda million twinkling lights from the seat of ahorse drawn wagon.

Visit our website or find us on Facebook

Visit us at www.dentonholidaylighting.comto find event information, make a donationto the Denton Holiday Lighting Festival,purchase ornaments, or to get involved inthe volunteer committee that makes thiswonderful event happen each year.

Denton Community Toy Drive

Drop off your donations for the CommunityToy Drive at the (southeast corner of thedowntown square, at Locust and Hickory)from 5:30 pm to 8:30 pm. Your generousdonations will provide needed gifts toover 2,400 children in Denton. For moreinformation about the toy drive, how toqualify for toys, how to volunteer, or how togive, visit: www.asburydenton.org.

The Denton County Toy Store is workingtogether to assist families so all children ofDenton County can experience the joy &magic of Christmas.

Schedule of Events5:30 - 5:45 Denton Community Band & Sing-Along5:30 - 8:30 Toy Drive Drop- Off5:45 - 6:00 Greetings from the Dignitaries

Christmas Tree Lighting6:00 - 8:30 Entertainment on Stages, in the

Courthouse Museum, at the Bayless-SelbyHouse Museum and the Denton CountyAfrican American MuseumWassail FestChildren’s Arts and Crafts BoothsSanta Claus Photographs ($7/photo)Horse-drawn Wagon Rides ($3/rider)Caroling

8:00 - 9:30 Denton Holiday Spectacular - event stage

FREE Parking in the Wells Fargo Bank, DATCU and the Bayless-SelbyHouse Museum parking lots.

Event Sponsors:

Go Vision

Denton Municipal Electric

Denton County

Denton Convention & Visitors Bureau

PointBank

AlphaGraphics

DATCU

WOLMED

First United Bank

iteach TEXAS

AIA Insurance Agency, Inc.

Bellissimo Foto

CBS Arc Safe

First State Bank

Morrison Milling

FASTSIGNS

NORTHSTAR Bank of Texas

Produce Results

Texas Health Presbyterian Hospital Denton

Peterbilt

Funded in part by the City of Denton

Denton Record-ChronicleDentonRC.com

www.DentonHolidayLighting.com

®

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Holiday Traditions 7

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Yuletide Greetings from Morrison Milling Co.


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Stacy, Landen, Lydia, & Logan Schertz Would Like to Wish Everyone a

HAPPY HOLIDAY SEASON!

SCHERTZ INSURANCE AGENCY1213 Primrose Lane Suite 102, Denton 940-891-4803

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Holiday Traditions 15KK

Holiday Traditions16KK

HOLIDAY GREETINGS

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Happy Holidays from Ken & Linda Minhinnett

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Jesusis the reason we celebrate this season.

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BlessedWishes for the

Season!

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Cowboy

O Come, All Ye Faithful

Holiday Traditions 23KK

940-382-2125

Merry ChristmasChristmas is here, and we hope the season delivers

much happiness and good fortune to you and yours.

ETHAN ALLEN

Thomas’200 W. Oak

(on Denton’s Historic Downtown Square)

Denton,76201


KK

Baked Almond and CrabAppetizer

8 ounces softened cream cheese6 ounces crab meat, flaked2 Tablespoons onion, chopped finely1 Tablespoon creamed horseradish¼ teaspoon salt1/8 teaspoon black pepper1/3 cup slivered almondsMix cream cheese, crab, onion

and salt and pepper together in abowl. Spoon into buttered 8-inchpie plate, sprinkle with almondson top. Bake at 375 degrees for15 minutes. Serve with crackers.Serves 12.

Martha SilvaggioDenton

Beef Tortellini Soup1 can (14.5 ounces) diced toma-toes, undrained1 pound beef stew meat1 large onion, chopped (3/4 cup)1 large carrot, chopped (3/4 cup)1 medium stalk celery, chopped (1/2 cup)2 cloves garlic, finely chopped2 teaspoons sugar2 1/2 cups beef flavored broth1 teaspoon dried basil leaves2 cups frozen cheese-filled tortellini1 cup Green Giant Valley Fresh Steamers frozen green beansSpray 3 1/2-quart slow cooker

with cooking spray. Add beef,onion, carrot, celery, garlic, sugar,tomatoes and broth to cooker inorder listed.Cover; cook on low heat setting 8

to 9 hours.About 25 minutes before serving,

stir in basil, frozen tortellini andgreen beans. Increase heat settingto high. Cover and cook about 25

minutes or until beans are tender.Makes sure your pasta is bite size.

Serve with garlic bread.Number of Servings: 6

Phyllis BroomfieldAubrey

Best Tomato Soup Ever1 medium onion, chopped1 Tablespoon olive oil1 large can of tomatoes1 clove garlic, chopped1 teaspoon salt¼ teaspoon pepper½ cup fresh basil leaves, chopped1 Tablespoon tomato paste½ cup cooked macaroni1 cup chicken stock¾ cup milk or half and halfIn a heavy pan, heat the oil,

add onion and sauté until tender.Add garlic and cook one min-ute, then add next 6 ingredients.Cover and simmer fifteen minutes.Puree, then add macaroni and milkand puree again. Chill and servegarnished with a few sweet basilleaves and a dollop of sour cream.

Don VannDenton

Cheeseburgers Wellington(Appetizers)

1 pound ground chuck 2 teaspoons steak seasoning 1 teaspoon seasoned saltFreshly ground black pepper 1/2 onion, minced 1 package puff pastry sheets 20 (1-inch) slices cheddar, pepper jack or cheese of your choice

Preheat oven to 350 degrees.Combine the first 5 ingredients.Hand-form patties to about 2-inch-es in diameter. Cook burgers tomedium rare in skillet (groovedworks best). Turn once. Do notovercook.Roll out thawed puff pastry. Cut

10 (6-inch) square pieces. Place

burger in center of square and topwith 2 slices of cheese. Fold edgesup and twist on top. Flatten twist-ed top slightly to prevent over-browning. Place on cookie sheetleaving space between.Bake 20 to 25 minutes and serve

warm. Sarah Paddack

Krum

Christmas Party Pinwheels2 package (8 ounces each) cream cheese, softened1 envelope ranch salad dressing½ cup minced sweet red pepper½ cup minced celery¼ cup sliced green onions¼ cup sliced stuffed olives3-5 flour tortillas, 10-12 inchesIn a mixing bowl, beat cream

cheese and salad dressing mixuntil smooth. Add red peppers,celery, onions and olives; mixwell. Spread about ¾ cup on eachtortilla. Roll up tightly; wrap inplastic wrap. Refrigerate for atleast 2 hours. Slice into ½-inchpieces. Yields 15-25. (This recipeis also tasty with ranch fiesta dress-ing, adding chopped jalapenos and½ cup shredded cheese. The dif-ferent-flavored flour tortillas arecolorful and tasteful)

Pat ThompsonKrum

Cranberry-Pineapple Punch(1) 48-ounce bottle cranberry juice(1) 48-ounce can pineapple juice½ cup sugar2 teaspoons almond extract(1) 2-liter bottle ginger ale, chilledStir together first 4 ingredients

until sugar dissolves. Cover mix-ture and chill 8 hours. Stir in gin-ger ale just before serving. Yields6 ½ quarts.

Joy MooreSanger

Fresh Salsa¼ medium sized sweet onion, coarsely chopped1 small garlic clove, quartered1 jalapeno pepper, seeded and quartered¼ cup loosely packed fresh cilan-tro leaves2 Tablespoons tomatoes1 lime1 ¼ teaspoon salttortilla chipsPulse first 4 ingredients in a food

processor until finely chopped. Cuteach tomato into 4 pieces. Cutcore away from each tomato anddiscard. Add tomatoes to food pro-cessor in batches and pulse eachbatch until well-blended. Transferto a large bowl. Squeeze juice fromlime over salsa and stir in salt.Makes 4 cups. Serve with chips.

Joy MooreSanger

Hurricane Punch½ (64-ounce) bottle red fruit punch1 (6-ounce) can frozen limeade concentrate, thawed1 (6-ounce) can frozen orange juice concentrate, thawed1 2/3 cup light rum1 2/3 cup dark rumStir together all ingredients.

Serve over ice. Yields 8 ¼ cups.Joy Moore

Sanger

Kingpin Cheese Spread3 packages cream cheese, soft-ened1 cup shredded sharp cheddar cheese1 envelope ranch dressing mix2 sweet red pepper rings

Joy MooreSanger


KKT

Polish Stew6 to 8 medium potatoes, peeled & cut in chunks1 large onion, chopped 5 or 6 carrots, sliced2 packages smoked Polish sau-sage, sliced1 large can diced tomatoes1 can Ro-Tel tomatoes with green chilies, if you like it spicy2 cups tomato juice1 teaspoon yellow mustard1 teaspoon black pepperwater as neededPlace all ingredients in large stew

pot. Add enough water to cover and simmer until vegetables are done.Number of Servings: 8 to 10Serve with crackers. Leftovers are

great.Lois Ann Osburn

Pilot Point

Red Onion and Black PepperSpread

1 package (8oz) cream cheese, softened1 clove garlic; pan toasted, peeled and finely choppedRitz crackers (roasted vegetable variety)¼ cup finely chopped red onion¼ teaspoon black pepper, coarse2 Tablespoons chopped fresh parsleyMix cream cheese, onion, gar-

lic and pepper until well blended. Shape into a 6-inch log; wrap tight-ly in plastic wrap. Refrigerate 30 minutes until firm. Roll in parsley until evenly coated on all sides. Serve as a spread with crackers.

Lola MillsDenton

Roquefort Brandy Baguette½ cup crumbled Roquefort cheese1/3 cup chopped green onion2 Tablespoons softened butter2 Tablespoons brandy1 Tablespoon mayonnaise(24) 1/4-inch lightly buttered baguette slicesCombine cheese, green onions,

butter, brandy and mayonnaise. Mix well. Spread cheese mixture on the buttered baguette slices. Broil till cheese is lightly browned. Serve immediately. Makes 2 dozen.


Russian Tea2 cups Tang1 cup instant tea with lemon1 cup sugar½ teaspoon cinnamon½ teaspoon ground cloversMix together well. Use 2 tea-

spoons per cup of boiling water. Store in airtight container.

Gretchen ArrantDenton

Sausage Cheese Balls2 packages (16-ounce each) pork sausage, regular1 ½ cups all-purpose baking mix16 ounces (4 cups) shredded sharp cheddar cheese½ cup finely chopped onion½ cup finely chopped celery2 teaspoons black pepper2 teaspoons minced garlicPreheat oven to 375 degrees.

Combine all ingredients in large mixing bowl and stir well. Form into 1-inch balls. Place on ungreased baking sheet. Bake 18-20 minutes or until golden brown. Remove from oven. Cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks. Makes 6-9 dozen.

Joy MooreSanger

Seafood Salsa 2 cans of Rotel tomatoes with green chilies, diced3 green onions, chopped finely1 clove garlic, choppedJuice of 1 lime1 teaspoon sea salt1/2 bunch cilantro, choppedMix and refrigerate for several hours.Refrigerate in separate containers:1 pound small shrimp, whole or

sliced in half1 pound crab meat2 avocados In a parfait or stemmed glass,

layer a spoonful of salsa mixture, shrimp, crab meat, avocado, several spoonfuls of salsa mixture, repeat. For added heat, add finely diced jalapenos and/or Tabasco sauce.Serves 4-6. (Serve with tortilla

chips. Great with margaritas!)Susan Parker

Argyle

Slow Cooker Bloody Mary Dip1 jar (14 ounce) tomato pasta sauce1/2 cup sliced pimento stuffed green olives1/4 cup vodka2 Tablespoons tomato paste1 teaspoon celery seed1 teaspoon red pepper sauce24 cooked, deveined, peeled shrimp, thawedIn 1 to 1 1/2-quart slow cooker,

mix all ingredients except shrimp. Cover: cook on low setting 2 to 3

hoursServe with shrimp for dipping.

Dip will hold on low heat setting up to 2 hours.Stir occasionally Number of Servings: 6 to 8


Spicy Salsa14 cups diced, peeled tomatoes3 cups chopped onions, green and white6-8 jalapeno peppers or enough for taste1 cup chopped and seeded red and gold peppers2 serrano peppers, chopped8-10 cloves of garlic3 Tablespoons fresh cilantro, chopped3 teaspoons salt¼ cup vinegar, 5%Combine all ingredients in large

pan. Bring mixture to boil, then simmer for 1 hour. Cook until

preference of thickness and tastebecomes available. Carefully ladleinto clean, sterile canning jars leaving ¼-inch headspace, wipe rim and seal. Water bath for 15minutes. Yields 8-10 pints. NOTE:when cutting peppers wear rubbergloves.

Taylor PenningtonPonder

Spicy Vegetarian Chili1 Tablespoon olive oil1 cup chopped onion2 cloves garlic, minced2 Tablespoons chili powder1-1 ½ chipotle chili peppers¼ teaspoon salt1 (16 oz) can black beans1 (16 oz) white beans1 (16 oz) can red kidney beans1 (15 oz) can whole kernel corn1 (28 oz) can diced tomato sauce2 cups vegetable brothIn large pan, put onions, garlic,

and spices, add vegetables, simmer15 minutes. Serve with crackers,biscuits or cornbread and plenty of iced tea.

Mary Edith WalkerAubrey

Stuffed Peppers8 ounces Philly salmon cream cheese¼ cup rotisseried chicken, diced small¼ teaspoon Emeril’s seasoning1/8 teaspoon granulated garlic12 large jalapeno peppers12 pieces applewood bacon24 toothpicksCombine first four ingredients

in small bowl, set aside. Cut pep-pers in half lengthwise. Removeveins and seeds. Arrange on cookie sheet. Using a small spoon, filleach pepper with cheese mixture.Cut bacon strips in half and wraparound each pepper. Secure withtoothpick. Bake at 350 degreesfor 15-20 minutes or until baconcrisps. Serves 8.

Gary ThomasDenton


WATCH FOR OURBIG AFTER

THANKSGIVING SALE!

Over 15,000 sq. ft.Inside Golden Triangle Mall (Next to Barnes & Noble)

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Locally owned & operated all year round to meetyour costume, dance and theatre needs.

Quality Dancewear and Costumesat Low Prices for Over 32 Years

$5OFF Any Item$20 Or More

Excluding specials. Limit one coupon per person. Expires 12/12/11

Holiday CostumesTurkey, Pilgrim, Indian, Santa, Elves, Mrs. Santa, Rudolph, Frosty, Carolers, Christmas Bear, Gingerbread Man, Grinch,

Scrooge Characters, Biblical Costumes & MoreInfant - Child - Adult - Plus Size

Sweet and Spicy Pecans2 cups pecan halves1 Tablespoon sugar½ teaspoon chili powder1/8 teaspoon salt2 Tablespoons butter, melted½ teaspoon ground cumin¼ teaspoon dried, crushed red pepperToss pecans in melted butter.

Combine sugar and remainingingredients. Sprinkle over pecansto coat. Spread on baking sheets.Bake at 325 degrees for 15 min-utes, stirring occasionally. Let coolbefore serving.

Cindy HeffleyDenton

Taco Soup2 pounds hamburger2 taco seasoning mixes2 packages dried ranch dressing2 small cans chopped green chilies2 cans Rotel tomatoes2 cans diced tomatoes2 cans corn2 cans ranch-style pinto beans1 can waterBrown hamburger and drain off

grease. Add all other ingredientsincluding juices in cans- cook onmedium heat about 15 minutes.Then simmer on low to mediumheat. Cook in a large pot as itmakes a large amount. Will feeda family and seconds. Serve withcrackers, biscuits or cornbread,chips, etc… And plenty of coldiced tea.


Tangy Barbecue Wings25 whole chicken wings (about 5 pounds)*2 ½ cups hot and spicy ketchup2/3 cup white vinegar½ cup plus 2 Tablespoons honey½ cup molasses1 teaspoon salt1 teaspoon Worcestershire sauce½ teaspoon onion powder½ teaspoon chili powder½ to 1 teaspoon liquid smoke

Cut chicken wings into 3 sec-tions; discard wing tip sections.Place chicken wings in twogreased 15”x10” baking pans.Bake, uncovered at 375 for 30minutes; drain. Turn wings; bake20-25 minutes longer or untiljuices run clear. Meanwhile, ina large saucepan, combine theketchup, vinegar, honey, molas-ses, salt, Worcestershire sauce,onion powder and chili powder.Add liquid smoke if desired. Bringto a boil, reduce heat, and sim-mer uncovered for 25-30 minutes.Drain wings; place a third of themin a 5-quart slow cooker. Top withabout 1 cup sauce, Repeat layerstwice. Cover and cook on low for3-4 hours. Stir before serving.*Uncooked chicken wing sec-tions may be substituted for wholechicken wings.Excellent for Super Bowl day.

Lola MillsDenton

Texas Christmas Pickles1 gallon jar dill pickles1 small bottle Tabasco sauce3 cloves garlic5 pound bag of sugarDrain all juice from pickles and

discard. Slice pickles lengthwiseand place in jar. Add Tabasco andgarlic. Add about 1/3 of sugar.Screw lid back on jar tightly sojuice will not leak out. Gently tipjar back and forth several times.Leave on counter at room tem-perature for a week. As sugar dis-solves, add more until all sugar isused. Gently tip jar daily. Whenready, pickles will be dark greenand crispy.Serve on platter withsliced vegetables. Makes 2 gallonsof pickles.

Nina WoodPilot Point

Texas Jalapeno Jelly2 jalapeno peppers, seeded and chopped3 medium green peppers, cut into 1-inch pieces, divided

1 ½ cups vinegar, divided6 ½ cups sugar½ to 1 teaspoon cayenne pepper2 pouches (3 ounces each), liquid fruit pectinabout 6 drops green food color-ing, cream cheese and crackers, optionalPuree jalapenos, half of the green

peppers and ½ cup vinegar in ablender or food processor. Pourinto a large kettle. Repeat withremaining green peppers andanother ½ cup vinegar. Add sugar,cayenne and remaining vinegar topan. Bring to a rolling boil overhigh heat, stirring constantly.Quickly stir in pectin and returnto boil. Boil for 1 minute, stirringconstantly.Remove from heat; skim off foam.Add food coloring, if desired.Ladle hot liquid into hot jars,leaving ¼-inch head space. Coverwith lids. Process for 10 minutesin a boiling water bath. Serveover cream cheese with crackers.Yields 7 half-pints.

Pat ThompsonKrum

Vegetable Dip2 capfuls of vinegar1/2 cup oilsaltpepper1 large green bell pepper10 green onions1 small can green chilies 1 small can green olives 1 small can black olives 1 medium can mushrooms, sliced2 medium tomatoes2 stalks celerylarge FritosTriscuitsCombine in measuring cup & set

aside; 2 capfuls of vinegar, ½ cupoil, salt and pepper.Chop the following ingredientsand place in large bowl:1 large green bell pepper, 10 greenonions, 1 small can green chilies,1 small can green olives, 1 smallcan black olives, 1 medium can

mushrooms, 2 medium tomatoesand 2 stalks celery.Pour oil/vinegar mixture over

vegetables. Cover and refrigerate30 minutes to 1 hour beforeserving. Serve with large Fritos,Triscuits, or any chip or cracker.

Susan ParkerArgyle

Best-Ever Banana Bread1 ¼ cups sugar½ cup margarine, softened2 eggs1 ½ cups mashed very ripe banan-as (3-4 medium bananas)½ cup buttermilk1 teaspoon vanilla2 ½ cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 cup chopped nuts

Heat oven to 350 degrees.Grease bottoms only of (2) 8x4”loaf pans or (1) 9x5” loaf pan. Inlarge bowl, mix sugar and marga-rine. Add eggs, bananas, butter-milk and vanilla; beat with mixeron medium speed until smooth.Stir in flour, baking soda, salt andnuts just until moistened. Pour bat-ter into pans. Bake 8” loaves for 1hour; 9” loaves for 1 ¼ hours, oruntil toothpick inserted in centercomes out clean. Cool 10 minutes.Loosen sides of loaves from pan;remove from pans to cooling rack.Cool about 1 hour before slicing.Makes 16 slices per pan.

Lola M. MillsDenton

Buttermilk Hush Puppies2 cups self-rising flour2 cups self-rising white cornmeal1 teaspoon sugar½ teaspoon salt½ teaspoon pepper1 large onion, grated


Design & Remodeling

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Property

Management

Services Available!

Make Your Holiday Beautiful!Start Now and Show It Off for the Holidays.

CALL TODAY (940) 382-43402303 Colorado Blvd. • Denton, TX 76205www.carpetsplustx.com

1 jalapeno pepper, seeded and minced2 cups buttermilk1 large eggvegetable oil

Combine first 5 ingredients, stirin onion and if desired, pepper.Whisk together buttermilk andegg. Add to flour mixture. Pouroil to depth of 3 inches in a Dutchoven, heat to 375 degrees. Dropbatter by Tablespoonsful into oil.Fry in batches 5-7 minutes or untilgolden. Drain on paper towels.Yields 5 dozen.

Joy Moore,Sanger

Cranberry Bread2 cups flour½ teaspoon salt1 ½ teaspoons baking powder1 teaspoon baking soda1 cup sugar1 egg, beaten2 Tablespoons melted butter½ cup orange juice2 Tablespoons water½ cup chopped pecans1 cup cut-up cranberries

Sift dry ingredients together.Add egg, butter, orange juice andwater. Mix until dry ingredientsare moistened. Fold in nuts andcranberries. Pour into greased loafpan. Bake at 325 degrees for 1hour and 10 minutes. Let cool.Slice into 1-inch pieces. Serves10-12.

Evelyn KrauseDenton

Cranberry-Stuffed Crescents(1) 8-ounce package cream cheese, softened1 cup powdered sugar1 egg yolk(4) 8-ounce cans refrigerated cres-cent rolls(1) 16-ounce can whole cranberry sauce½ cup finely chopped nuts

Beat cream cheese at mediumspeed with a mixer until smooth.Gradually add sugar, beating until

combined. Add egg yolk, beatinguntil blended. Separate crescentrolls into 32 triangles. Spoon 1 tea-spoon cream cheese mixture ontoshort end of each triangle. Topwith 1 teaspoon cranberry sauceand sprinkle evenly with walnuts.Fold long ends over filling, tuck-ing edges under. Place on lightlygreased baking sheets. Bake at 350degrees for 15-17 minutes or untilgolden. Serve warm.

Joy MooreSanger

General Winfield Scott’sMexican Corn Bread

1 ¼ cups yellow corn meal1 ½ teaspoon baking soda¼ teaspoon salt3 cups creamed corn2 eggs, beaten well¼ cup butter, melted1 cup milk3 cups cheese, grated1 onion, grated2 red peppers, chopped fine

In large mixing bowl, mix thecornmeal, soda, creamed corn,beaten eggs, melted butter, milkand 1 cup cheese. When thor-oughly blended, pour ½ the batterinto well-greased pan. Now mixthe rest of cheese, onion, and redpeppers together. Pour this mixtureover the mixture already in thebaking pan. Bake at 350 degreesfor 45 minutes or until done. Servewhile hot or warm.


Gingerbread2 cups flour1 cup cooking oil1 ½ cup sugar1 teaspoon soda dissolved in 1 cup buttermilk1 cup syrup, molasses or honey2 eggs3 teaspoons ginger2 teaspoons cinnamon1/2 teaspoon salt

Mix the above ingredients in amixing bowl. Pour into in a cast

iron skillet. Bake for 1 hour at 350degrees. Slice and serve warm withbutter. Serves 8.

Susan ParkerArgyle

Lemon Blueberry Bread1/3 cup butter or margarine, melted1 cup sugar3 Tablespoons lemon juice2 eggs1 ½ cups all-purpose flour1 teaspoon baking powder½ teaspoon salt½ cup milk2 Tablespoons grated lemon peel½ cup chopped nuts1 cup fresh or frozen blueberriesGlaze:2 Tablespoons lemon juice¼ cup sugar

In a mixing bowl, beat butter,sugar, juice and eggs. Combineflour, baking powder and salt; stirinto egg mixture alternately withmilk. Fold in peel, nuts and blue-berries. Pour into a greased 8x4x2-inch loaf pan. Bake at 350 degreesfor 60-70 minutes or until breadtests done. Cool in pan for 10 min-utes. Meanwhile, combine glazeingredients. Remove bread frompan and drizzle with glaze. Cool ona wire rack. Yields 1 loaf.

Mitchell PenningtonPonder

Old-Fashioned Bread Stuffing2 loaves stale white bread2 teaspoons salt1 teaspoon ground black pepper1 medium onion, chopped½ cup milk, water, chicken or turkey broth or 3-4 bullion cubes + water½ cup butter2 large eggs

Break the bread into small piec-es and put into large bowl. Seasonwith salt, pepper and sage. Heatwater and butter till butter is melt-ed. Let cool slightly, then beat eggsand pour over bread mixture; tosstill moistened completely. Checktaste if needed. The bread can be

halved with 1 loaf of bread andequal amounts of cornbread bro-ken up and mixed up completely.Makes 8-10 cups. Bake at 350degrees until heated adequately.

Baking time:- unstuffed- 325degrees8-12 pounds- 2 ¼ to 3 hours12-14 pounds- 3 to 3 ¼ hours18-20 pounds- 4 ¼ to 4 ½ hours20-24 pounds- 4 ½ to 5 hours


Pecan Carmel Rolls15 frozen dinner rolls(1) 4- ounce box of cook and serve vanilla pudding1 stick of butter1 cup of brown sugar 1 cup of pecan piecescinnamon

Grease a 9x13 pan. Placepecans in bottom of pan. Placefrozen rolls on top of pecans inpan 2 inches apart. Sprinkle drypudding over rolls. Melt butter andbrown sugar and pour over rolls.Sprinkle with cinnamon. Coverwith plastic wrap or towel and letrise overnight. Uncover and bakeat 350 degrees until done, 20-25minutes. Serves 15. Invert ontoa serving platter while still hot.Enjoy!

Jennifer FridayAubrey

Pumpkin Bread3 cups sugar3 1/2 cups flour2 teaspoons soda1 1/2 teaspoons salt1 teaspoon cinnamon1 teaspoon nutmeg1 cup chopped pecans (or walnuts)1 cup cooking oil4 eggs2/3 cup water1 (1 pound) can pumpkin

Preheat oven: 350 degree. Siftall dry ingredients together in largebowl. One by one stir in wet ingre-dients; add nuts. Pour into greased9x5-inch loaf pans. Bake for 1


hour. Cool in the pans for 10 min-utes. Take out of pans and put on a cooling rack upside down and cool thoroughly.

Serve warm or at room tem-perature with or without whipped topping, or topping of your choice.

Serve about 8Louise Webb

Denton

Pumpkin Bread II2 ½ cups sugar2/3 cup canola or sunflower oil1 can (15-ounces) pumpkin or 2 cups cooked, mashed fresh pump-kin4 large eggs3 ½ cups all-purpose flour2 teaspoons baking soda½ teaspoon baking powder½ teaspoon salt1 ½ teaspoons ground cloves1 ½ teaspoons ground cinnamon1/3 cup milk1/3 cup dried or fresh cranberries/raisins½ cup chopped walnuts or pecan (optional)

Makes 2 large or 3 small loaves.Preheat oven to 300 degrees. Grease 2 or 3-loaf pans. In large bowl stir together sugar, oil, pump-kin. Beat eggs 1 at a time. In dif-ferent bowl, sift all dry ingredients, then add to the pumpkin mixture alternately with milk. Blend. Fold in the cranberries and walnuts. Stir batter in pans. Bake 1 hour, 15 minutes. Looks pretty if baked in Bundt pan. Cool 10 minutes before removing from pans.


Pumpkin Bread III3 cups sugar1 cup salad oil4 eggs3 ½ cup sifted flour2 teaspoons soda2 teaspoons salt1 teaspoon baking powder1 teaspoon ground cinnamon1 teaspoon ground nutmeg

2/3 cup water2 cups cooked pumpkin2 cups chopped pecans, optional

Preheat oven to 350 degrees. Combine sugar and salad oil; beat well. Add eggs and beat. Combine dry ingredients; add egg mix-ture alternately with water. Stir in pumpkin and nuts. Put batter in three loaf pans. Bake at 350 degrees for one hour.

Pat ThompsonKrum

Sweet Corn Cakes Cornbread1 ¼ cup buttermilk2 large eggs¾ cup all-purpose flour2 ½ teaspoons baking powder1 can (7 ounces) whole kernel corn, drained, coarsely chopped¼ cup vegetable shortening1 ½ cups cornmeal¼ cup sugar1 teaspoon salt

Preheat oven to 425 degrees. Coat 18 muffin cups with cook-ing spray. Combine buttermilk, shortening and eggs in large bowl. Beat with an electric mixer on medium speed until well-blended. Combine cornmeal, flour, sugar, baking powder and salt in a medi-um bowl; mix well. Add cornmeal mixture to buttermilk mixture; mix well. Stir in corn. Fill muffins cups about 2/3 full. Bake corn cakes until golden around edges and a toothpick inserted in center comes out clean, 13-15 minutes. Serve warm. Makes 18 cakes.

Lola M. MillsDenton

Zucchini Bread2 cups shredded zucchini3 large eggs2 cups sugar1 cup vegetable oil1 teaspoon vanilla extract3 cups all-purpose flour1 teaspoon baking powder2 teaspoons baking soda1 ½ teaspoons ground cinnamon½ teaspoon ground nutmeg

½ cup raisins (optional)2/3 cup chopped walnuts

Preheat oven to 350 degrees. In large mixing bowl, put sugar and eggs together. Add oil and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg. Fold in zucchini, then raisins. Pour batter into pans. (Can be baked in bundt pan or in mini loaf pans). Makes 2 loaves.


Zucchini Muffins1 cup flour½ cup whole wheat flour1 ½ teaspoon baking powder¼ teaspoon baking soda1/8 teaspoon salt2 teaspoons cinnamon1 egg, beaten1 cup grated zucchini2/3 cup honey1/3 cup vegetable oil1 teaspoon vanilla extract¾ cup chopped walnuts

Preheat oven to 400 degrees. Combine dry ingredients in a mix-ing bowl; make a well in center. Combine egg, zucchini, honey, oil, and vanilla, mixing well; add to dry ingredients, stirring just until moistened. Stir in walnuts, spoon into greased muffin pans filling two-thirds full. Bake for 18 min-utes. (I sometimes make 24 min-iature muffins.)


3-Bean Turkey Chili½ pound ground turkey1 can (28-ounce) diced tomatoes and juice1 jar Taco Bell salsa1 can kidney beans1 can black beans

1 can northern beans1 teaspoon chili powder1 teaspoon ground cumin1 package (7-ounce) shredded cheese40 Ritz crackers

Cook turkey in large saucepan.Add to slow cooker and all the other ingredients but the cheese.Cook on high 3-4 hours. Spooninto bowls, top with cheese. Serve with crackers or even homemade cornbread or biscuits and tea.


Baked Eggplant Casserole1 pound eggplant, peeled½ pound dry bread, cubed½ cup evaporated milk¼ cup whole milk¼ cup butter, melted¼ cup onions, finely chopped¼ cup green pepper, finely chopped¼ cup celery, finely chopped2 eggs, slightly beaten1 Tablespoon pimento, chopped2 teaspoons (or less) salt½ teaspoon black pepper¼ teaspoon sage1 ½ cups (4 ounces) cheddar cheese, grated

Cut peeled eggplant in 1” cubesand soak in salt water in refrig-erator overnight (minimum of 6hours). Drain eggplant and place in pan. Cover with water and simmeruntil tender. Soak bread cubes inmilk. Sautee onions, green pep-per, and celery in melted butter for about 15 minutes or until tender.

Combine cooked eggplant, breadcubes and sautéed vegetables.Add eggs, pimento and season-ings; blend thoroughly. Place in greased baking dish and bake at350 degrees for 45 minutes. Top with grated cheese and return tooven until cheese melts. Serves6. (Note: recipe from Wyatt’s Cafeteria when they were inDenton).

Lola M. MillsDenton


KK

Buttered Poppyseed Noodles1 package (16 ounces) egg noodles1 medium onion, chopped3 Tablespoons butter2 green onions, chopped2 Tablespoons poppyseedssalt and pepper to taste1 Tablespoon minced fresh parsley

Cook noodles according to pack-age directions. Meanwhile, in alarge skillet, sauté onions in butteruntil they begin to brown. Drainnoodles, add to skillet. Cook andstir until noodles begin to brown.Add the green onions, poppyseeds,salt and pepper. Cook and stir 1minute longer. Sprinkle with pars-ley. 8 servings.

Joy MooreSanger

Cheeseburger Skillet1 pound lean ground beef1 medium onion2 cups milk1 cup hot water1 box Hamburger Helper (cheeseburger macaroni)2 medium tomatoes (sliced)1 cup seasoned croutons4 slices american cheese, cut in half

In 10-inch skillet, cook beefand onion over medium heat 5 to7 minutes until beef is cooked,drain. Stir in milk, hot waterand uncooked pasta and sauce mix(from Hamburger Helper box) heatto boiling, stirring occasionally.Reduce heat, cover and simmer 10minutes. Arrange tomato slices ontop, sprinkle with croutons. Place5 of the cheese halves around edgeof skillet. Place remaining cheesehalves in center. Cover and cook2 minutes. Remove from heat,let stand 5 minutes, cheese willcontinue to melt and sauce willthicken. Serves 6.


Dorito Casserole1 pound ground beef1 can cream of chicken soup

1 can cream of mushroom soup10-ounce can enchilada saucebag of Doritosshredded cheddar jack cheese

Cook ground beef until browned,drain. Add the cans of soup andenchilada sauce. Bring to a boil.Break up Doritos. Layer chips andmeat mixture (begin w/ chips) ina 13 x 9” pan. After last meat,layer, sprinkle with grated cheese.Bake at 350 degrees until cheese ismelted. Serve hot.

Sarah HeffleyDenton

Easy Brunch Casserole6 slices day-old bread, preferably whole grain1 cup shredded cheddar cheese1 ½ cups 2% milk1/8 teaspoon black pepper2 Tablespoons butter, softened1 ½ cups cooked cubed ham6 large eggs, lightly beaten1 teaspoon dry mustard4 slices bacon, cooked and crumbled

Butter a 2-quart shallow casse-role dish. Spread bread with soft-ened butter (or margarine) and cutin ½ cubes. Arrange bread crumbsin prepared dish; sprinkle withham and cheese. Beat eggs, milk,mustard, and pepper in mediumbowl and pour over ingredientsin dish. Cover and refrigerate 1hour or overnight. Preheat oven to350. Bake casserole, uncovered,until golden brown, 45-50 min-utes. Garnish with crumbled baconbefore serving.

Lola M. MillsDenton

Frittata-Breakfast Casserole1 cup broken-up meat, cooked (bacon, sausage or cubed ham)1 cup onions, chopped and sauteed1 large hot pepper, chopped2 cups dry hash browns soaked 15 minutes and cooked slightly in skillet4 cups shredded cheese1 large can Pet milk

1 dozen eggs beaten1 can (10 oz) diced tomatoes and chiliesSeason with salt to your taste.

Mix well using a large Pyrexbaking dish. Cook until set, but notbrown.

Bake approximately 45 minutesat 325 degrees.


Goulash1 bell pepper, chopped1 onion, chopped

Sauté together in a skillet untiltender1 1/2 pound ground sirloin (I like for the meat to be very lean)Garlic salt, salt & pepper to taste

Add with onion and bell pepperand cook until done. Make sure itis in small pieces. Drain if needed.1 can Rotel (add entire can to mix-ture)1 can diced tomatoes (add entire can to mixture)1 large can ranch-style beans (add entire can to mixture) add 1 can of water from the beans, more if needed (I don’t like it dry) 1 (8 ounce package) shredded cheddar cheese (add to mixture and cook over low heat until melted)1 (12 ounce to 1 pound package) small elbow macaroni (cook only about half of the time listed)

Add to mixture and let cook onlow heat for about five minutes.You can eat it out of the pot as isor put it in a oven-proof dish andtop with cheddar cheese and bakeuntil the cheese melts.

I like it both ways.Makes enough to serve 6 to 8

people.Enjoy!

Pat HousdenAubrey

Green Chili Casserole2 cans cream of chicken soup½ cup water12 tortillas1 onion, chopped

4 cups chopped chicken(2) 4-ounce cans green chili pep-pers, cut in strips1 pound grated cheddar cheese

Soup diluted with water, then:spread all ingredients into a cas-serole in layers starting with soup,tortillas, onion, chicken, peppersand ending top layer with gratedcheese. Bake 40 minutes at 350degrees.

Evelyn KrauseDenton

Janie’s Meatloaf Squares3 pounds ground beef, salted well2 eggs, beaten1 large diced onion (optional)1 large bell pepper, chopped1 cup of crushed potato chips or 1 cup crushed crackers3 Tablespoons black pepper1 ½ cups chunky Pace’s salsa1 bottle of ketchup for toppingMix all ingredients except ketch-up together. Pat in square pat-ties, place in extra large bakingpan. Bake at 425-450 degrees untildone, then drain. Cover tops ofeach square with ketchup and putback in oven. Bake 10-15 moreminutes. Serves 12 or more. (For asmaller crowd, use ½ recipe.)

Janie WalterDenton

Mexican Chili1 pound dry pinto beans2 Tablespoons vegetable oil1 medium onion, chopped2 pounds lean ground beef2 Tablespoons all-purpose flour1 can chopped tomatoes, juice and all2 cloves garlic, crushed2 Tablespoons chili powder1 Tablespoon salt1 teaspoon dried oregano½ teaspoon ground cumin

Place dry beans in a large Dutchoven. Add enough water to coverbeans and soak overnight. Drainand rinse. Return beans to theDutch oven, add water abovebeans a few inches. Bring to boil,


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reduce heat and simmer covered 1 ½ to 2 hours. Cook til done. Set aside. In a large pot or Dutch oven, sautee the onion in oil until soft. Add the ground meat and simmer until cooked; stir in the flour. Then add tomatoes, liquid and all, the seasoning, then add cooked pintos. Simmer on low 30 minutes, adding water if needed to make to your style. Serve with crackers, biscuits or cornbread and plenty of cold iced tea.


Monterey Tortilla Casserole2 ½ cups slightly crushed tortilla chips2 cups cubed, cooked chicken(1) 16-ounce jar salsa1 cup frozen corn¼ cup light dairy sour cream1 Tablespoon all-purpose flour½ cup shredded Monterey jack cheese with jalapeno peppers or mozzarella cheese

Lightly grease a 2-quart square baking dish. Place 1 ½ cups of the tortilla chips in bottom of dish. In a medium bowl, combine chicken, salsa, corn, sour cream and flour. Spoon over tortilla chips. Bake uncovered in a 350 degree oven for 25 minutes. Sprinkle with the remaining tortilla chips and the cheese. Bake, uncovered for 5-10 minutes more or until heated through. If desired, top with jalapeno pepper slices. Makes 4 servings.

Pat ThompsonKrum

Peasant “Corned” Beef &Cabbage Casserole

1 pound ground beef2 cloves garlic, chopped1 large yellow onion, chopped1 polish-style kielbasa sausage1 head cabbage1 cup water5 small red potatoes, cut into chunks

Brown ground beef and add the chopped garlic and onion and cook until onion is translucent (be care-

ful not to burn the garlic). Add the sausage, cut into chunks and heat for about 5 minutes. Cut the head of cabbage into half and then into smaller chunks and spread evenly over meat-onion-garlic mixture. Add water and cook about 15 min-utes more. Add the chunks of potatoes on top of all and cook until potatoes are done. Serve hot.

Bonnie LovellDenton

Pizza Casserole Recipe2 packages crescent rolls8 ounces cheddar cheese1 can pizza sauce8 ounces mozzarella cheese

1 ½ pounds ground beefSpread all cheese. Brown ground

beef, drain. Let dutch oven cool, then line with 1 package of rolls. Spread pizza sauce on dough. Add browned beef. Add all cheese. Form a crust on top with the sec-ond package of rolls. Bake 30-40 minutes at 350 degrees. Serves 6-8.


Rice Surprise1 pound hamburger1 cup chopped onion1 cup chopped sweet pepper1 Tablespoon chili powder1 Tablespoon salt1 teaspoon garlic(1) 32-ounce can tomatoes3 cups cooked rice1 cup sour cream8 ounces Monterrey jack cheese, shredded3 cups raw shredded cabbage (optional)

Cook hamburger, onion, pep-per until brown. Drain off grease. Add chili powder, salt, garlic and cabbage. Bring to a full boil, then simmer for 10 minutes. Add sour cream, then stir. Top with cheese and keep warm until cheese melts. Spoon out on plate. Serves 10.

Wilma HerringDenton

Southern Catfish Stew1 pound skinned catfish or other fish fillets, fresh or frozen½ cup chopped bacon1 cup chopped onion1 can (1 pound, 12 ounces) toma-toes2 cups diced potatoes1 cup boiling water¼ cup catsup2 Tablespoons Worcestershire sauce1 teaspoon salt¼ teaspoon pepper¼ teaspoon thyme

Thaw frozen fillets. Cut into 1-inch pieces. Fry with bacon until brown. Add onion and cook until tender. Add tomatoes, potatoes, water, catsup and seasonings. Cover and simmer for 30 minutes. Add fish. Cover and simmer about 15 minutes longer or until potatoes are tender. Serves 6. (Serve this with a salad and cornbread on a cold winter night.)

Pat ThompsonKrum

Sweet Potato Casserole½ cup sugar2 eggs1 teaspoon vanilla1/3 cup milk ½ cup butter3 cups of cooked mashed sweet potatoesTopping:½ cup brown sugar1/3 cup flour1/3 cup butter1 cup finely chopped pecans

Preheat oven to 350 degrees. Combine sweet potatoes, sugar, eggs, vanilla, milk and ½ cup but-ter. Beat with mixer until smooth, spoon into a 2 quart greased cas-serole dish.

Topping: Combine brown sugar, flour, ½ cup butter and nuts. Sprinkle mixture over potatoes. Bake at 350 degrees for 30 min-utes.

Waunita GriffinKrum

Sweet PotatoCranberry Casserole

½ cup flour½ cup packed brown sugar½ cup old fashioned or quick oats, uncooked1 teaspoon cinnamon1/3 cup butter(2) 17 oz. cans or one large can yams/sweet potatoes, drained2 cups cranberries1 1/2 cups mini marshmallows

Combine flour, packed brownsugar, old fashioned or quick oats, and cinnamon. Cut in butteruntil mixture resembles coarse crumbs. Toss 1 cup crumb mixture with yams/sweet potatoes, andcranberries; place in 1 ½ quart casserole. Top with remainingcrumbs. Bake at 350 degrees for 35 minutes. Sprinkle with miniature marshmallows. Broil until lightly browned. Serves 10.

Jacie FieldsDenton

Baked Zucchini Fans6 small zucchini¼ cup margarine, melted2 Tablespoons lemon juice2 Tablespoons vinegar1 teaspoon salt½ teaspoon black pepper½ teaspoon dried whole thymeSlice each zucchini lengthwise

into ¼ inch slices, taking care notto cut through the stem ends. Placezucchini fans in a lightly greasedshallow pan. Combine remainingingredients, stirring well. Brushbutter mixture over sliced zuc-chini, bake at 350 degrees for 25 to30 minutes or until tender, bastingoccasionally. Serves 6.

Lola M. MillsDenton


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Batter Fried Okra1 pound okra¾ cup all-purpose flour½ teaspoon salt1 egg, well beatensalt and pepper to taste½ teaspoon baking powder ½ cup milksalad oilWash okra well; drain. Cut

off stem ends, but do not slice.Sprinkle with salt and pepper totaste. Combine flour, baking pow-der, and ½ teaspoon salt; add milkand egg, beating until smooth. Dipokra into batter; fry until goldenbrown in deep oil heated to 400,turning if necessary to brown okraevenly. Drain well on paper tow-els.

Lola M. MillsDenton

Corn Casserole2 large cans cream style corn1/4 cup yellow corn meal6 Tablespoons bacon grease or cooking oil2 eggs (slightly beaten)1 teaspoon garlic salt2 cups grated sharp cheddar cheese2 jalapeno peppers (chopped)Preheat oven to 350 degrees.

Combine corn, cornmeal, oil, eggs,& garlic salt. Layer corn mixturewith cheese & peppers ending withcorn mixture. Pour into 8x8-inchpan. Bake 45 to 60 minutes.Number of Servings: 6

Lois Ann OsburnPilot Point

Corn Stuffing Balls½ cup chopped onion1 cup chopped celery¼ cup butter13-ounce can cream-style corn1 cup water1 teaspoon salt¼ teaspoon pepper1 ½ teaspoon poultry seasoningPinch thyme1 package stuffing mix½ cup butter

3 egg yolksCook onion and celery in but-

ter. Add cream corn, water, saltand pepper, poultry seasoning andthyme. Bring all to a boil. Pourover a package of stuffing mix;toss lightly. Add 3 egg yolks andshape into 12 balls. Place in shal-low pan, cover with melted butter.Bake 20 minutes at 375 degrees.Serve with rib roast or poultry.

Evelyn KrauseDenton

Creole Green Beans1 package (16 ounces) frozen cut green beans5 bacon strips, diced1 medium onion, chopped½ cup chopped green pepper2 Tablespoons all-purpose flour2 Tablespoons brown sugar1 Tablespoon Worcestershire sauce1 teaspoon salt½ teaspoon pepper½ teaspoon ground mustard1 can (14.5 ounces) diced tomatoesCook beans according to pack-

age directions. Meanwhile, in askillet, cook bacon, onions andgreen pepper over medium heatuntil bacon is crisp and vegetablesare tender. Remove with a slot-ted spoon. Stir the flour, brownsugar, Worcestershire sauce, salt,peppers and mustard into the drip-pings until blended. Stir in toma-toes (undrained). Bring to boil;cook and stir for 2 minutes or untilthickened. Drain beans and addto skillet. Stir in bacon mixture.Yields 6 servings.

Pat ThompsonKrum

Cucumber Canapes1 cup mayonnaise1 package (3 ounces) cream cheese, softened1 Tablespoon grated onion1 Tablespoon minced chives½ teaspoon cider vinegar½ teaspoon Worcestershire sauce1 garlic clove, minced

¼ teaspoon paprika1/8 teaspoon curry powder1/8 teaspoon each dried oregano, thyme, basil, parsley flakes, dill weed1 loaf (1 pound) white or rye bread2 medium cucumbers, scored and thinly sliceddiced pimientos and additional dill weedIn a blender or food processor,

combine the mayonnaise, creamcheese, onion, chives, vinegar,Worcestershire sauce, garlic andseasonings. Cover and processuntil blended. Cover and refriger-ate for 24 hours.Using 2 ½ inch biscuit cutter,

cut out circles from bread slices.Spread mayonnaise mixture overbread. Top with cucumber slices.Garnish with pimientos and dill.Makes 2 dozen.

Pat ThompsonKrum

Easy Corn Pudding1/2 cup butter1/2 cup canned evaporated milk3/4 cup Jiffy corn muffin mix3 large eggs, beaten1 can cream corn1 can whole kernel corn, drainedPreheat oven to 350 degrees.

Melt butter in casserole dish. Stirtogether milk, corn muffin mix,eggs, cream corn and kernel cornand pour over butter. Bake for 45minutes or until done. Pudding isdone when knife inserted in middlecomes out clean.Number of Servings: 10-12

Kathryn SmithDenton

Granny Sam’s Green Beans2 cans cut green beans1 teaspoon bacon grease or olive oil1 teaspoon Accent1 teaspoon minced onions1/4 teaspoon Lawry’s seasoning saltPour green beans and remaining

ingredients into medium saucepan

and stir. Cook over medium heatuntil liquid is half the originalamount, about 15 minutes.Number of Servings: 4 to 6


Jalapeno Corn Casserole1 can cream-style corn1 can whole kernel corn, drained2 eggs½ cup cornmeal1/3 cup salad oil1 teaspoon salt½ cup chopped onion3 jalapeno peppers, choppedMix all ingredients together and

bake in greased casserole at 350degrees for 40-50 minutes (untilcorn is brown and set, not soupy).Serves 8

Dolores VannDenton

Janie’s Vegetable Casserole32 ounces cooked, drained frozen mixed veggies1 cup mayonnaise1 cup grated velveeta cheese1 cup grated cheddar cheese¼ cup celery and 2 Tablespoons butter¼ cup onion- sautéed with butter and celeryBlue package Pepperidge Farm herbal stuffing mix1 stick melted butter1 extra large baking panMix veggies, mayonnaise, velvee-

ta, cheddar cheese and butter-sau-teed celery and onion together.Pour into long baking casseroledish. Top with Pepperidge Farmherbal stuffing mix. Melt stick ofbutter, pour evenly on top. Bake at30 minutes at 350 degrees. Serves10-12.

Janie WaltersDenton

Mexican Baked Beans(1) 15-ounce can pork and beans(1) 14.5-ounce can stewed toma-toes1 teaspoon chili powder


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KK

2 Tablespoons ketchup¼ cup chopped jalapenos from jar¼ cup chopped onion¼ cup chopped bell pepper3 pieces crumbled fried baconpepper to tasteMix all ingredients and bake at

350 degrees for 30 minutes.Reni Moore

Pilot Point

MEXICAN RICE1 ½ to 2 Tablespoons of olive oil or any oil of your preference.½ medium size onion chopped1 cup long grain white rice (if you use other kind of rice you need to experiment with the time) 3 cups of boiling water1 Tablespoon of Knorr tomato bouillon w/chicken flavor ½ medium size tomato chopped1 or 2 serrano peppers sliced. (Optional) ½ red bell peppercilantro (chop a small amount and add for flavor)Put oil in large skillet, sauté the

onion, add the rice and continueto brown until it turns a goldenbrown.Add the water, Knorr toma-

to, tomatoes, serranos, bell peppersand cilantro. Bring to a boil, turnto simmer on the lowest settingpossible and cover. Simmer for 20minutes. Open, check to be sureit is cooked, no hard rice left. Ifneeded add a little more boilingwater and simmer for about 5 moreminutes. Do not overcook. Takethe spoon and stir the rice by liftinga spoonful at a time until you haveturned all the rice. This preventsthe rice from sticking. Cover andserve when you are ready. Serves4-6.(Note: salt and pepper are includ-

ed in the Knorr tomato powder. Ifnot available use chicken bouillonbut add salt and pepper to taste.)

Chelita LewisDenton

Mexican Turkey Stuffing3 or 4 pound pork roast bone-in or boneless2 Tablespoons of olive oil 2 onions chopped2 tomatoes chopped½ teaspoon garlic powder or 2 small minced garlic cloves¼ cup chopped pecans¼ cup chopped raisins ¼ cup chopped almonds¼ cup seedless prunes chopped¼ cup of capers (optional)1 small jar of stuffed olives chopped4 hard boiled eggs cut in quarters (optional)2 teaspoons Worcestershire sauce½ cup of chicken broth if neededSalt and pepper according to tasteBoil pork roast until meat is

completely done, cool meat andchop very fine. In large skillet putolive oil, sauté onions, tomatoesand garlic, add the meat, pecans,raisins, almonds, prunes, capers,olives, eggs and Worcestershiresauce. Cover and simmer for about20 minutes to mix all the flavors.If mixture is too dry, you may adda little chicken broth. Use salt andpepper according to taste. Stuffturkey and cook according to thedirections included with the tur-key.(This mixture can be used as a

turkey stuffing, or it is also goodon tostadas, tacos, or it is evengood served by itself. Ingredientsabove are sufficient to stuff a 15 to20 pound turkey.)

Chelita LewisDenton

Mexican-Style Potatoes6 medium unpeeled potatoes, boiled and chilled4 slices bacon¾ teaspoon salt1 ½ teaspoons chili powder2 Tablespoons chopped fresh parsleyCut potatoes in ¼-inch slices,

set aside. Cook bacon until crispin skillet, remove bacon, reserv-

ing 2 Tablespoons drippings inskillet. Crumble bacon and setaside. Stir in salt and chili pow-der. Add potatoes; gently stir tocoat. Spoon potatoes into a lightly-greased 9-inch square baking dish.Sprinkle bacon and parsley. Coverand bake at 350 degrees for 25minutes. Serves 6.

Dolores VannDenton

Mixed Vegetable Casserole1 package (16 ounces) frozen mixed vegetables 1 large onion chopped3 celery ribs chopped1 cup (4 ounces) shredded cheddar cheese1 cup regular mayonnaise (do NOT use low or no fat mayo)1 cup crushed butter flavored crackers1/4 cup butter, softenedCombine the first 5 ingredients

in a large bowl. Spoon into 1 1/2-quart baking dish.Mix cracker crumbs with butter

and sprinkle on top. Bake in a 350degree oven until heated through,30-35 minutes.Servings 6-8

Jackie FullerAubrey

Pecan Carrots2 Tablespoons butter2 teaspoons sugar3 Tablespoons watersalt and pepper to taste1 pound carrots, thinly sliced½ cup candied pecans (see below)Melt butter in skillet, stir in water,

sugar, salt and pepper and car-rots. Cover and cook 5 minutes.Uncover, cook 3 more minutesuntil tender/crisp. Stir in candiedpecans.

Candied Pecans½ cup pecan halves1 Tablespoon butter2 Tablespoons light corn syrup1 Tablespoon sugar¼ teaspoon cinnamon

1/8 teaspoon salt (to taste)Spread pecans on baking dish.

Bake at 250 degrees until hot. Meltbutter in saucepan, stir in cornsyrup, sugar, cinnamon and salt.Simmer 5 minutes. Pour mixtureover pecans. Bake at 250 degreesone hour, stirring every 20 min-utes. Remove pecans, cool slightly,separate pecans with fork, thenallow to cool completely.


Pickled Green Beans(2) 16-ounce cans cut green beans, drained1 medium onion, minced2 Tablespoons salad oil½ cup sugar½ cup vinegar½ cup water½ tsp saltSaute onion in oil. Add all butgreen beans, mix well, and pourover beans. Cover and refrigerateat least 24 hours, stirring occasion-ally. Serve cold. Serves 4-6.

Dolores VannDenton

Porky’s Fried Tators and Okra6 medium potatoes, diced1 pound fresh okra, sliced1 large onion diced1/4 cup corn meal3 Tablespoons vegetable oilsalt and pepper to tasteIn a large skillet, heat oil. Sautee

onions for 5 minutes. Add pota-toes and okra and cook for 20min. or until brown. Sprinkle withcorn meal and salt and pepper totaste. Continue cooking until ten-der about 15 minutes. (Hint: Use apreheated cast iron skillet for bestflavor.) Serve hot as a side forfried fish or chicken. Serves 6.

Jim JezekDenton

Stove Top Baked Beans(2) 15-ounce cans Van Camps Pork N Beans1 medium onion, chopped finely


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3 slices bacon2/3 cup brown sugar1/2 cup tomato ketchupCook bacon in 10-inch skillet. Remove from pan. Set aside to drain. Sautee onion in bacon drip-pings until golden. Add beans, onion, ketchup, brown sugar to pan. Stir to combine ingredients. Cook on low heat “bubbly” for 10-20 minutes. Serves 6-8.

Darlene CollinsDenton

Summer Squash Casserole4 medium size yellow squash, cut in ¼-inch slices1/3 cup chopped onion2 hard-cooked eggs, chopped1 cup corn chips, crushed1/3 cup margarine, melted1/3 cup cubed cheddar cheeseCook squash in a small amount of

boiling salted water until tender; drain. Sauté onion in butter; add squash stirring to mix. Spoon mix-ture into a lightly greased 1-quart casserole; top with eggs, cheese and corn chips. Bake casserole at 350 for about 15 minutes or until cheese melts.

Lola M. MillsDenton

Sweet-Sour Carrots2 pounds carrots1 teaspoon salt

Hot water2 Tablespoons butter½ cup vinegar¾ cup sugarWash and scrape carrots. Cut into

strips 3 x ½ inches. Place in sauce pan; add salt and hot water to cover. Cook until tender. Drain and add butter, vinegar and sugar. Cook slowly until transparent, serve hot. Serves 4-6.

Delores VannDenton

Twice-Baked Potatoes6 medium unpeeled potatoes, baked¼ teaspoon salt

¼ teaspoon pepper1 pound sliced bacon, cooked3 cups (24 ounces) sour cream2 cups (8 ounces) shredded moz-zarella2 cups (8 ounces) cheddar cheese2 green onions, choppedCut baked potatoes into 1-inch

cubes. Place half in a greased 13x9x2 baking dish. Sprinkle with half of salt, pepper and crumbled bacon. Top with half of the sour cream and shredded cheeses. Repeat layers. Bake uncovered at 350 degrees for 20 minutes or until cheese is melted. Sprinkle with onion. Yields 6-8 servings. (This is easy to double or triple for large groups.)

Pat ThompsonKrum

Best Cranberries Ever!1 1/2 cups water3 cups turbinado sugar3-inch cinnamon stick1/4 teaspoon allspice (3) 12-ounce bags fresh cranberries (about 2 1/2 pounds or 11 cups)(3) Gala or Pink Lady apples2 cups walnuts, toasted, cooled, and broken into small pieces2 tablespoons Cointreau, Triple Sec, or Grand MarnierIn a 4-5 quart heavy pot over

medium heat, simmer the water, sugar, cinnamon stick, allspice, and half of the cranberries, stirring occasionally, until the cranberries start to pop, about 5 minutes. Then add half of the remaining cranberries and simmer, stirring occasionally, for 5 minutes. Meanwhile, peel and core the apples, and then dice them into 1/4 inch pieces. Add the apples to the pot along with the walnuts and remaining cranberries. Simmer,

stirring occasionally for 5 minutes. Stir in the orange liquer and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard the cinnamon stick and serve. Makes 12 cups. YUMMY! (This can be served either warm or cold and it a great accompaniment to any main dish.)

Judy StoughtonDenton

Bing Cherry Salad1 can sweet bing cherries1 4-ounce box of cherry, black cherry or raspberry jello1 small can crushed pineapple1 8-ounce bottle regular Coca Cola 1 8-ounce block cream cheese1/2 cup of chopped pecansDrain cherries in small pan. Bring

saved juice to a boil and add jello. Let stand until cooled a bit and add drained can of pineapple, softened cream cheese, coke, cherries, and pecans. Mix well and pour into large bowl and chill in refrigerator.Is delicious served at any meal,

but is especially attractive during holidays.

Jonell Hawk Denton

Boiled Coleslaw Dressing1/4 cup canola oil1 cup white vinegar1 cup sugar (may use half Splenda and half white sugar to reduce calories)2 teaspoons dry mustard1 teaspoon dill seed or dill weed (I use seed)1 teaspoon celery salt1 teaspoon cracked black pepperCombine all ingredients in sauce-

pan. Bring to boil and pour over cabbage mixture. Let set for at least 4 hours. (I let mine cool at room temperature for a couple of hours and then in the refrigerator for at least 2 hours or overnight.)Keeps well for a couple of days.Excellent on pulled pork sand-

wiches; or as side dish.Sarah Paddack

Krum

Cherry Berry Salad(1) 6-ounce package of cherry jello(1) 10-ounce package strawberries, drained1 can whole cranberry sauceCool-Whip for toppingDissolve jello in 2 cups boiling

water, mixing well. Stir in wholecranberry sauce and the drainedstrawberries. Mix well. Pour intoa 7”x11” glass dish and refrigerateuntil set. Put a dollop of Cool-Whip on each piece. Serves 8-10

Lola M. MillsDenton

Chicken Salad Pie2 cups diced chicken (cooked)1 ½ cups chopped celery1 green onion tops included½ cup sharp cheese1/3 cup pecans1 cup crushed potato chipsDressing Recipe:1 ½ cup mayonnaise½ teaspoon black pepper1 Tablespoon lemon juice½ teaspoon accent¼ teaspoon saltPreheat oven to 350 degrees.

Cook chicken with celery andonion for 25 minutes. Drain, com-bine dressing ingredients, pour over other ingredients and mix. Turn into baked 9” pie shell and top with crushed potato chips. Serve warm.

Marilyn NiswangerDenton

Chicken Waldorf Salad2/3 cup Hellman’s low fat mayonnaise1 Tablespoon lemon juice2 cups diced cooked chicken1 large apple, cored and diced½ cup sliced celery1/3 cup raisins¼ cup sliced green onionsCombine mayonnaise and lemon

juice. Stir in remaining ingredi-ents. Cover; chill. Makes 5 cups.(200 calories/cup)

Lola M. MillsDenton


KKwww.betterplumber.com

940-382-5360940-382-1780

Wishing you aWonderful Holiday Season

G-Ma’s Delicious Grape Salad(Rose Rhone’s)

4 cups of seedless green grapes4 cups of seedless red grapes1 cup of sugar (8 ounces)1 8-ounce brick of Philadelphia cream cheese1 8-ounce carton of sour cream1 teaspoon of vanilla (I like the Mexican vanilla)1/3 cup brown sugar1 ½ cups chopped pecans (8 ozs.)If the grapes are real big, you

might just use 3 and 3.(Actually, I usually use 8 cups of

either the red or black grapes, as Ithink they are a little bit sweeter.)Wash the grapes and lay themout on paper towels so you cantake some more paper towels anddry them. Put them in a casseroleor baking dish that is about 9 X13. Mix the cream cheese (thathas been softened on the counterovernight) with the sour cream,sugar and stir in the vanilla. I usemy little hand mixer to mix thisup real well. Pour this mixtureover the grapes. Sift the brownsugar over the top of the creamcheese mixture and then top withthe chopped pecans. MUST chillfor at least four hours. Softeningthe Philadelphia Cream Cheese onthe counter overnight is importantand the four hours of chilling isvery important, too.This recipe has made me famous

in Argyle, TX., and my son, who is44 years old, called me to tell methat it is the best dish he has everhad in his whole entire life! Ha!You gotta love it!Thanks!

G-Ma HartmanArgyle

Granny Sam’s Pink Salad1 large carton Cool-Whip1 small carton cottage cheese, small curd1 can lite cherry pie filling6 packets Equal1 cup chopped pecans

Combine all ingredients and chillin refrigerator.Number of Servings: 10Serve cold.


Guacamole Salad2 ripe avocados, peeled, seeded and coarsely chopped3 Tablespoons Pace picante sauce¼ teaspoon salt1/8 teaspoon pepper1 small tomato, peeled, finely chopped and drained2-3 Tablespoons chopped onion4 cups shredded iceberg lettucePosition knife blade in food pro-

cessor bowl; add avocado, picantesauce, salt and pepper. Top withcover; process until avocado ispureed. Spoon into a mixing bowl,gently stir in tomato and onion.Arrange shredded lettuce on eachof 6 plates; top with about 1/3 cupmixture.

Lola M. MillsDenton

Hot Turkey Salad2 cups roasted turkey2 cups chopped celery½ cup chopped almonds1/3 cup chopped green pepper2 Tablespoons chopped pimiento2 Tablespoons finely chopped onion1 teaspoon salt2 Tablespoons lemon juice½ cup mayonnaiseSliced swiss cheese½ stick melted butter1 cup cracker crumbsCombine first nine ingredients.

Put into buttered 1 ½ quart cas-serole dish. Top with slices ofcheese. Combine butter and crack-er crumbs and sprinkle atop cas-serole. Bake at 350 degrees for 30minutes. Serve hot. Serves 6.

Marilyn NiswangerDenton

Lemony Fruit Salad(1) 15.75 ounce can lemon pie filling

(1) 8-ounce container frozen whipped topping, thawed2 cups miniature marshmallows(1) 16-ounce can diced pineapples, drained(1) 15-ounce can mandarin orang-es, drained(1) 16-ounce can fruit cocktail, drained1 cup fresh blueberries2 bananas, slicedMix together the lemon pie fill-

ing, whipped topping, marshmal-lows, pineapple, oranges, fruitcocktail and blueberries. Let coolin refrigerator for at least 3 hours.Just before serving, stir in bananas.Serves 10.

Pat ThompsonKrum

Minty Fruit Salad2 cups cubed honeydew melon2 cups halved, unsweetened straw-berries1 cup sliced bananas1 cup grapefruit segments1 cup peeled, halved, sliced kiwi fruit1 cup canned mandarin oranges½ cup sugar1/3 cup orange juice1/3 cup lemon juice1/8 teaspoon peppermint extractIn a large bowl, combine hon-

eydew, strawberries, bananas,grapefruit, kiwi fruit and oranges.In another small bowl, combinesugar, orange juice, lemon juiceand extract. Pour over fruit andgently stir. Cover and refrigerate atleast 3 hours. Serves 8.

Pat ThompsonKrum

Pasta Salad6 tomatoes (seeded and chopped)2 (12-ounce) jars of marinated arti-choke hearts, drained and chopped1 (3.8 ounce) can sliced black olives- drained1/2 cup sliced green onions2 (4-ounce) pkgs. Feta cheese- crumbled in large pieces and divided in half

1/3 cup olive oil2 Tablespoons red wine vinegar2 Tablespoons chopped fresh parsley1 Tablespoons chopped fresh basil1 teaspoon sugar2 teaspoon Greek Seasoning (cav-enders)1/4 teaspoon salt1/4 teaspoon fresh ground pepper12 ounces penne pastaPlace first four ingredients in largebowl with 1/2 feta cheese.Whisk together oil, vinegar, and

next 6 ingredients.Pour over tomatoes, artichokes,

and feta.Cover and chill 2 hours.Cook pasta, drain, and put back

in pot and add mixture and rest offeta.

Becky Vawter

Pineapple Cheese Salad2 packages lemon jello2 cups hot water4 bananas, sliced2 cups miniature marshmallows½ cup sugar3 Tablespoons flour(2) 8.5 ounce cans crushed pine-apple, not drained1 carton whipping creamLettuce leaves (optional) to serve onDissolve jello in hot water. Add

cold water according to jello direc-tions and chill until syrupy, stir inbananas and marshmallows. Pourin 9x11x2 pan. Chill until set. Mixsugar and flour, add to undrainedpineapple. Cook over medium heatuntil thickened, stirring constantly.Cool. Whip cream and fold in tocooled pineapple along with halfof cheese. Spread on top of jello.Sprinkle rest of cheese on top.Chill overnight. Cut in squares.Serve on lettuce leaves or out ofdish. Serves 12 to 15.



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Taco Salad1 pound lean ground beef2 cans French onion soup1 small can ground chili peppers (optional)1 head lettuce, chopped1 onion, chopped1 tomato, choppedshredded cheeseFritosBrown ground beef. Add soup,

chilies and simmer. Make salad:Combine 2 mixtures and top withshredded cheese. Serve with Fritos.(Can use half now and half later-not combined. Does not do wellovernight after being combined).Serves 4-6


Roasted Pepper and ArtichokeSalad

2 red bell peppers2 yellow bell peppers¼ cup balsamic vinegar½ cup olive oil2 green onions, finely chopped¼ cup fresh basilSalt and pepper to taste4 ounces feta cheese(1) 6-ounce jar marinated artichoke hearts, drainedRoast peppers directly over gas

flame or under broiler until evenlycharred. Peel, seed, cut into ½ inchstrips. Place in bowl. Drain and cutartichoke hearts in quarters, add topeppers. Whisk vinegar, oil, scal-lions and basil in a bowl. Seasonwith salt and pepper. Drizzle overpepper mixture. Add cheese. Tossgently. Serve with baguette roundsor crackers. Serves 4.


The Easy Fruit Salad(1) 8-ounce can mandarin oranges1 large container of frozen straw-berries3 fresh bananas1 can of peach pie filling(1) 8-ounce can of pineapple tidbits

Pour all ingredients in bowltogether, except for bananas. Nocook time. Put in refrigerator over-night. Let thaw, then add bananasright before serving. Beautiful pre-sentation, beautiful colors and NOcooking! Serve in a holiday bowl.Serves 8.

Denise EsparzaProvidence Village

Tomato Salad on a Rollsliced tomatoessalt and pepper2 garlic cloves, minced2 anchovy filets, chopped1 teaspoon capers, rinsed3 Tablespoons olive oil2 teaspoons red wine vinegarpinch of pepper flakes6 basil leaves plus 6 more2 or 4 rollsSalt and pepper tomato slices.

Mix in other ingredients, toss andlet sit 10 minutes. Spoon tomatoand sauce onto half roll. Add morebasil, Gently press on top half.Wrap tightly with Saran Wrap andwait one hour before serving.

Don VannDenton

Black-Eyed Pea Chili1 pound hot bulk pork sausage (use good brand to cut down on fat)1 medium onion, chopped½ cup chopped celery(4) 15-ounce cans black-eyed peas,undrained(1) 14-ounce can diced, unsalted tomatoes, undrained(1) 10-ounce can diced tomatoes with green chiles, undrained3 Tablespoons chili powder

Cook sausage over medium highheat in Dutch oven until lightlybrowned and no longer pink; stir-

ring constantly to crumble. Drainsausage on paper towels and dis-card all but 1 tablespoon drippingsin pan.

Add onion and celery to pan;cook until onion is translucent, stir-ring constantly.

Add black-eyed peas, tomatoesof both kinds and chili powder.Stir in sausage. Bring to a boil; re-duce heat and simmer, covered for30 minutes. Season to taste withsalt and pepper and add more chilipowder if needed; to your taste.

Serve with cornbread or crack-ers.

Sarah PaddackKrum

Breakfast Sausage1 package of breakfast sausage1 can crescent rolls

Open 1 can of crescent rollsof triangle shape. Lay on cookiesheet. Put breakfast sausage onroll and roll up sausage. Bake at350 degrees for 20 minutes untilgolden brown.

Cynthia PockrusArgyle

Cheesy Salsa-Mini Meat Loaves1 pound ground beef1/2 cup finely chopped onions1 egg12 saltine crackers1 1/2 cups Mexican shredded four cheese, divided1 cup thick and chunky salsa

Mix first 4 ingredients with 1 cupcheese and 1/2 cup salsa. Press into12 muffin cups sprayed with cook-ing oil. Use back of spoon to makeindentation in center of each. Placemuffin pan on foil covered bakingsheet. Bake 20 to 25 minutes at400 degrees or until meat loavesare done. Top with remaining salsaand cheese, bake 3 minutes or untilcheese melts.

Number of Servings: 4Phyllis Broomfield

Aubrey

CHICKEN & DUMPLINGS4 split fryer breasts2 stalks celery – diced2 Tablespoons salt1 Tablespoons coarse black pepper1 can cream of chicken soup1 quart milk2 cups Bisquick – I kinda heap the scoop¾ cup buttermilk3 boiled eggs - sliced1 can English peas, drained or 1 small package frozen peas

Boil chicken in enough water tocover completely using a TALLstew pot, with the celery, salt andpepper for about 25 minutes. Donot overcook.

Remove chicken from broth,debone and skin. Cut into piec-es (I leave them big enough toknow you are getting chicken). Setaside.

You should have about ½ gallonliquid to start with. Add cream ofchicken soup, and whisk until dis-solved, then add milk. DO NOTLEAVE ON BURNER while mix-ing dumplings.

Mix Bisquick and buttermilkuntil well combined. If dough istoo dry, add small of amounts but-termilk until you have a “biscuittype dough”. Dump dough onto agenerously floured cutting board,and sprinkle a little flour on topso it will not stick to your hands.Knead the dough 10 or 12 timesmaking sure it does not stick toboard. Roll or pat dough to ½inch thick. Use a pizza cutter tocut into strips and then into 1-1/2inch squares. This whole processgoes very fast, despite my lengthydescription.

RETURN LIQUID TOBURNER, bring to a gentle boiland begin dropping the squaresinto the liquid. You will thinkyou have no more room, but takea spoon and gently push the doughunder the liquid for a second until


Historic South GainesvilleNeighborhood Association

2011 Holiday Home TourSaturday, December 10th 4:00 – 8:00 PM

Tickets of $10.00 per person are on sale at Morton Museum, Gainesville Chamber of Commerce, Anana’s, and Amelia’s Attic in Historic Downtown Gainesville.

For more information go to:www.historicsouthgainesvilletour.com

or call 1-940-668-8900.

you have all the dough in the pot.The first ones will already be pop-ping to the top and the liquid will start wanting to come over the top of the pot!!!! At this time, you have to start reducing the heat a little and may have to set the pot on a cold burner for a second to make bubbles go away; then back on the heat……

DO NOT leave the stove for any reason during this process, or you will have a cooktop full of dump-lings.

Cannot tell you the exact length of cooking time, but the dumplings will all poof up; keep reducing the heat so they simmer and check with your spoon to check for done-ness. If top ones look a little dry; push them under liquid with a spoon and let another one come to the top. You will be able to tell when they are all “poofed and firm”.

The liquid may still be a little thin. If it is; thicken with a roux of flour and water, boiling gently until thick.

GENTLY fold in the eggs, peas and chicken pieces, being careful not to break up dumplings.

Set off the fire; cover and let set for about 10 minutes before serv-ing.

Technique is as important asthe ingredients and once you get itdown, you can make these in about45 minutes. It is really easy.

Sarah PaddackKrum

Chicken Lasagna Rolls1 small onion, chopped3 Tablespoons butter or margarine3 Tablespoons all-purpose flour1 can (14 1/2 ounces) chicken broth1 cup milk1 ½ cups shredded Monterey Jack cheese3 cups diced cooked chicken2 packages (10 ounces each)

frozen chopped broccoli, thawed and drained2 eggs, beaten1/2 cup dry bread crumbs1 jar (6 ½ ounces) diced pimientos, drained1/2 cup minced fresh parsley1/4 teaspoon salt12 lasagna noodles, cooked and drained

In a saucepan, sautee onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in cheese. Pour 2/3 cup into a greased 9 x 13 inch baking dish; set aside.

In a bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt. Spread about ½ cup over each noodle. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks. Place 12 roll-ups curly end down into each baking dish. Top with remaining cheese sauce.

Cover and bake casserole at 350 degrees for 40 minutes. Uncover; bake 5 minutes longer. Serves 6.

Janell TrachtaAubrey

Chicken Paprika1 large chicken¼ cup bacon fat2 cups boiling water2 Tablespoons paprika1 large onion1 tomato2 Tablepoons green peppers, chopped in small pieces

Brown disjointed pieces of a large chicken, which has been salt-ed in bacon fat. Add boiling water and paprika. Cook slowly until nearly done. Add onion, tomato and green pepper. Simmer until chicken is tender. Good on noodles or rice.

Dolores VannDenton

Chicken Rolls4 boneless, skinless chicken breasts4 ounces cream cheese2 chopped green onions¼ cup grated cheddar cheese8 slices bacon (applewood is good)granulated garliccelery saltfreshly ground peppertoothpicks

Place each chicken breast in plastic bag, pound with mal-let till thin. Sprinkle both sides with garlic, celery salt and pepper. Mix cream cheese, green onions and cheddar cheese, add garlic if desired. Spread ¼ of the mixture on breast, then roll from small end. Wrap 1 piece of bacon across and another lengthwise. Secure with toothpicks. Grill on medium heat, turn often until done, approximate-ly 30 minutes. Serves 4.

Gaye ThomasDenton

Crock Pot Italian BeefSandwiches

3-4 pound lean roast, such as sirloin1 (16 ounce) jar mild or hot pep-peroncini peppers, with liquid1 package Good Season Italian salad dressing mix

Brown roast in skillet; put in crock pot. Pour 16 ounce jar pep-pers over roast. Sprinkle salad dressing mix over all. Cover and cook on low 6-8 hours. When done (falling apart), use fork to pull meat apart. Serves 8-10

Pile meat on hoagie buns, toast-ed if desired; spoon on some juiceand few peppers from crock potand ENJOY! So simple and tasty!Wonderful seasoning.

Barbara RoederDonna TX (previously Denton)

Crockpot Magic Beef5 pound beef roast2 packages ranch dressing mix2 packages Italian dressing mix2 packages brown gravy mix

2 cups of wine, beer, or waterPlace beef roast in crockpot.

Mix the dressing mixes with theliquid until dissolved. Pour liquidmixture over the roast. Cover andcook over low heat for 6- 8 hours.If desired, vegetables (potatoes,carrots, onions, mushrooms) can beadded half way through cooking.Serves 6-8. (This dish can beserved with the added vegetableor with noodles, mashed potatoes,or with other accompaniments. Itis so easy and so good to serve tocompany and family alike!)


Dr Pepper Pork Roast(Crock Pot Recipe)

2 medium onions, sliced 2 Tablespoons canola oil, Wesson 1 4-pound pork loin roast Salt and pepper 5 whole cloves1 stick cinnamon1 whole bay leaf1 can (12 ounce) Dr Pepper1 1/2 cups dried apricot halves1 1/2 cups pitted prunes

1. Place sliced onions in a 31/2- to 4-quart slow cooker. In a large skillet, heat oil over medium-high heat. Season pork roast withsalt and pepper. Brown roast onall sides in skillet. Place browned roast in crock pot on top of onions.

2. Add cloves, cinnamon sticks,and bay leaf to cooker. Pour Dr.Pepper over roast and top roastwith dried fruit. Cover and cookon high-heat setting for 3 to 4hours or low-heat setting for 8to 9 hours or until internal tem-perature of roast is 160 degrees F

3. Remove roast from cookerand let rest for 10 minutes. Usea slotted spoon to remove onion,fruit, and spices from cooker; dis-card spices. Skim fat from saucein cooker. Slice roast and servetopped with onions, fruit, and sauce.

Sarah PaddackKrum


Best Wishes fora warm & happy

Holiday Season filledwith family & friends!

From all of us.

566-3073 1123 Fort Worth Dr.KK

AUTHENTIC BBQ

Call Us For Your

Holiday Catering Needs

Hamburger Meat withPotatoes & Gravy

2 middle potatoes1 pound hamburger meat3 Tablespoons flour3 Tablespoons cooking oilsalt and pepper3 cups milksliced bread

Peel potatoes, dice, boil water in pan on side. Cook the hamburger meat with fry pan, drain. Keep 3 Tablespoons of grease, add 3 Tablespoons flour, stir up and add milk, add potatoes in with gravy. Stir up until thick, toast the breads, pour gravy over the toasts. Enjoy and eat.

Cooking Time: 30 minutesCynthia Pockrus

Argyle

Home Sweet Home Meat1 can (8oz.) Hunts Tomato Sauce1 pound ground very lean meat1 cup unseasoned dry bread crumbs2 eggs, lightly beaten2 Tablespoons firmly packed brown sugar1 can (14.5oz.) Hunts diced toma-toes with sweet onions, drained

Preheat oven to 400 degrees. Spray pan with cooking spray; set aside. Mix tomato sauce and sugar in small bowl; set aside. Combine meat, diced tomatoes, bread crumbs and eggs; shape info a loaf in prepared pan (about an 8”x10” pan). Bake 30 minutes; remove from oven and pour tomato sauce mixture over meat loaf. Reduce oven temperature to 350 degrees. Bake an additional 25-30 minutes or until loaf is no longer pink in center (160 degrees). Let stand 10 minutes before cutting into 6 slices to serve.

Lola M. MillsDenton

Kentucky Hot Browns4 thick white bread slices¾ pounds sliced roasted turkeyMornay Sauce

1 cup (4 ounces) shredded Parmesan cheese3 plum tomatoes, sliced8 bacon slices, cooked

Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 or 2 minutes on each side or until toasted. Arrange bread slices in 4 lightly greased broiler-safe baking dish. Top bread with tur-key. Pour hot mornay sauce over turkey. Sprinkle with Parmesan cheese. Broil 6 inches from heat 3 or 4 minutes or until bubbly and lightly browned. Remove from oven. Top sandwich with tomatoes and bacon. Serve immediately. 4 servings

Joy MooreSanger

Kid Pizzas1 can biscuits1 jar pizza sauce1 package pizza grated cheese½ pound hamburger meat, cooked1 package pepperoni, cut in small pieces1 small chopped onion

Cook meat, drain, chopped onion, and bell pepper. Open bis-cuit can, 1 piece biscuit smashed down, circle about 4 inches round. Add 1 Tablespoon pizza sauce on biscuit. Add grated cheese on top, add onion, bell pepper. Grease light on cookie sheet, bake at 350 degrees for 25 minutes to golden crust.

Cynthia PockrusArgyle

Quick and Easy Fajita Wraps1 pound steak, thinly sliced1 Tablespoon olive oilSalt, pepper, garlic salt1/4 cup picante sauce1 large onion1 large green bell pepper1 large red bell pepperdash olive oillemon peppergarlic saltflour tortillas

shredded pepper jack cheese (or cheese of choice)pico de galloguacamole

Saute steak in olive oil and sea-sonings over medium heat until done. Remove from heat. Stir in picante sauce.

In microwave dish, cut onion, green and red bell peppers in strips lengthwise. Add a dash of olive oil, lemon pepper, and garlic salt. Microwave on high four minutes.

Heat a flour tortilla with cheese in middle 30 seconds in micro-wave. Fill with steak and veg-etables. Add pico de gallo and guacamole if desired. Wrap.

Pico de gallo: Finely dice one onion, one jalapeno, and one toma-to. Mix with salt and olive oil (if desired).

Guacamole: In food processor blend 3 peeled and seeded avoca-does, juice of one lemon, 1/2 cup picante sauce, salt, garlic salt, and lemon pepper.

Serves six. Preparation time: 30 minutes. My original recipe based on more complicated procedures; never published.

Clair BradfordFlower Mound

Sesame Pork Ribs¾ cup brown sugar, packed½ cup soy sauce½ cup ketchup¼ cup honey2 Tablespoons white wine vinegar3 garlic cloves, minced1 teaspoon salt1 teaspoon ground ginger¼ to ½ teaspoon crushed red pep-per flakes5 pounds bone-in country-style pork ribs1 medium onion, sliced2 Tablespoons sesame seeds, toasted2 Tablespoons chopped green onions

In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-quart slow cooker; top with

ribs and sauce. Cover and cook on low for 5-6 hours or until meat is tender. Place ribs on a serving plat-ter, sprinkle with sesame seeds and green onions. Serves 5

Lola M. MillsDenton

Shepherd’s Pie1 cup leftover meat, minced1 onion, mincedSalt and pepperLeftover gravy or stock2 cups leftover boiled or mashedpotatoes

Mix the meat and onion and sea-son. Moisten with gravy or stock.Put in the bottom of a pie dish andcover with a thick layer of mashed potatoes. Cook at 375 degrees for45 minutes. Good with cabbage orspinach.

(This is a favorite in manyBritish pubs, where it is cooked inbig trays and kept warm on a hotplate.)

Don VannDenton

Slow Cooker Pot Roast1/2 cup A.1 Steak Sauce1/2 cup water1 (0.9 ounce package) onion-mush-room soup mix1 boneless eye roast (2 to 2 1/2 pounds)1 package baby carrots1 pound baby red potatoes1 onion thickly sliced

Mix first 3 ingredients. Placemeat in slow cooker. Top withvegetables and the sauce, coverCook on LOW 8 to 9 hours (or on high 6 to 7)

Number of Servings: 4Serve with hot garlic bread


Sweet and Sour MeatballSkewers

32 frozen fully cooked meatballs, thawed1 red pepper, cut in 1 inch squares1 green pepper, cut into 1 inch


At S&J Scripture Street Pharmacy, it’s our commitment from us to you to provide fast, friendly service, convenient drive-thru, great gifts, compounding, and even FREE delivery. Stop by one of our six locations today and let us serve you!

Krum900 E. McCart, Suite 800Krum, Texas 76249Hours: M - F 9:00am - 6:00pmSaturday: 1:00pm - 4:00pm940-482-1972

Alvord Pharmacy115 E. Bypass 287, Suite BAlvord, Texas 76225Hours: M - F 9:00am - 6:00pm940-427-2801

Argyle Pharmacy306 US Hwy 377, Suite IArgyle, Texas 76226Hours: M - F 9:00am - 6:00pmSaturday: 9:00am - 12:00pm940-464-4500

S&J Medical Center Pharmacy1101 Eagle Dr., Suite CDecatur, Texas 76234Hours: M - F 9:00am - 6:00pmSaturday: 9:00am - 1:00pm940-627-5400

S&J Scripture Street Pharmacy1612 Scripture StreetDenton, Texas 76201Hours: M - F 8:30am - 5:30pm940-484-0100

Sanger801 E. Chapman, Suite 100Sanger, Texas 76266Hours: M - F 8:30am - 6:00pmSaturday: 8:30am - 12:00pm940-458-4448

KK

Find us on the web at: www.sandjpharmacy.com

squares1/4 cup apricot jam1/4 cup barbecue sauce

Cooking Instructions:(Heat grill to medium)

Thread meatballs andpeppers alternately onto 8skewers. Microwave jam in smallbowl on high 15 seconds. Stir inbarbecue sauce, brush half onkabobs.

Grill 8 to 10 minutes untilmeatballs are heated throughout,turning occasionally brushing withremaining jam mixture for the last2 minutes.

Number of Servings: 5Serving Instructions: If wooded

skewers are used soak in water for30 minutes.


The Absolute White Frosting1 cup milk2 teaspoons cornstarchpinch salt1 cup sugar (granulated)1/2 cup shortening (butter, mar-garine, vegetable oil, etc.) + 2 Tablespoons butter1/2 teaspoon vanilla

Cooking Time: 19 minutesIn a small pot combine 1 cup

milk, 2 Tablespoons + pinch saltand cornstarch. Cook thoroughlyand thick. When cool it will lookvery thick. In a bowl combine1 cup sugar, 1/2 cup shortening.Cream mixture thoroughly inmixer.

Gradually add milk mixture tothe sugar/shortening mixture. Beatmixture at light speed. Add 1/2teaspoon vanilla. When thick add2 Tablespoons butter.

Frosting is delicious on a 8-inchcake or double the mixture for a16-inch cake.

Faith WhitfieldDenton

Best-Ever Apple Cake1 ½ cups chopped pecans½ cup margarine, melted2 cups sugar2 eggs1 teaspoon vanilla2 cups flour2 teaspoons cinnamon1 teaspoon baking soda1 teaspoon salt4 Granny Smith apples, peeled and cut into ¼ inch wedges

Stir together margarine andnext 3 ingredients. Combine flourand next 3 ingredients; stir untilblended. Stir in apples and 1 cuppecans. Spread batter into greased13x- inch pan. Cool completely!Cream Cheese Frosting(1) 8-ounce packaged cream cheese, softened1 ½ cups powdered sugar1/8 teaspoon salt1 teaspoon vanillaSpread frosting over cake, sprinklewith remaining ½ cup pecans.

Grace MilosDenton

Brownie Drops2 bars (4 ounces each) German sweet chocolate1 Tablespoon butter2 eggs¾ cup sugar¼ cup unsifted flour¼ teaspoon baking powder1/8 teaspoon salt¼ teaspoon cinnamon½ teaspoon vanilla¾ cup chopped pecans

Melt chocolate and butter overhot water. Stir to blend. Cool.Beat eggs until foamy. Add sugar2 Tablespoons at a time, beatinguntil thickened about 5 minuteswith electric mixer. Blend in melt-ed chocolate mixture. Add flour,baking powder, salt, cinnamon;blend. Blend in vanilla and pecans.Drop by teaspoonfuls onto greasedcookie sheet. Bake 8-10 minutes at350 degrees. Makes 36 cookies.


Brownies¾ cup flour1 cup sugar5 Tablespoons cocoa½ teaspoon salt1 stick butter2 eggs unbeaten1 teaspoon vanilla½ cup chopped nuts (optional)

Mix together and beat. Bake at350 degrees for 25 minutes. Serves12.

Betty WarnackDenton

Butter Brickle Cookies¾ cup butter-flavored Crisco1 ¼ cup brown sugar1/3 cup milk1 egg1 teaspoon vanilla1 cup milk chocolate chips (to drizzle on top)3 cups oats1 cup flour½ teaspoon soda½ teaspoon salt¼ teaspoon ground cinnamon1 cup almond brickle chips

Mix together. Grease sheet.Bake 9-11 minutes at 375 degrees.

Joy MooreSanger

Buttermilk Pie1 ¾ cup sugar1 stick margarine2 Tablespoons flour3 medium or large eggs½ cup buttermilk1 teaspoon vanilla9-inch deep dish pie crust

Using an electric mixer, com-bine and mix all ingredients thor-oughly. Pour into unbaked pieshell. Bake at 300 degrees for 1hour or until knife point insertedinto pie center comes out clean.

Cadella VeanuevaDenton

Butterscotch Swirl Cake1 cup butter2 cups sugar6 eggs

3 Tablespoons rum extract1 teaspoon vanilla extract3 cups all-purpose flour1 teaspoon soda1 teaspoon baking powder1 cup (8 ounces) sour cream1 package (3.4 ounces) instant but-terscotch pudding mix¾ cup butterscotch ice cream top-pingButterscotch glaze:¼ cup butter¼ cup packed brown sugar2 Tablespoons milk1 cup powdered sugar1 teaspoon vanilla extract¼ cup pecans, chopped

In a large mixing bowl, creambutter and sugar until fluffy. Add5 eggs. Stir in extract. Combineflour, soda and baking powder.Add to cream mixture alternate-ly with sour cream, mix well.Transfer 2 cups of batter to anotherlarge mixing bowl. Beat in thepudding, butterscotch topping andremaining egg until well-blended.Pour half of the plain batter intogreased and floured 10-inch flutedtube pan. Top with half of the but-terscotch batter, cut through witha knife to swirl. Repeat layers andswirl.Bake at 350 degrees for 65-70 min-utes or until a toothpick comes outclean. Cool for 10 minutes.

For glaze: in small saucepan,combine butter, brown sugarand milk. Bring to boil, removefrom heat, add powdered sugarand vanilla. Beat until smoothand creamy. Drizzle over cake.

Sprinkle with pecans.Joy Moore

Sanger

Caramel Popcorn 2 sticks butter

1 box brown sugar1/2 cup white Karo corn syrup1 teaspoon butter flavoring4 quarts of popped corn1 cup of peanuts1 cup of pecans


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Boil butter, brown sugar, corn syrup, and butter flavoring for 5 minutes and pour over the popcorn to which you have added the pea-nuts and pecans. Mix well.

Place mixture on large cookie sheet, spreading evenly. Place in oven for 1 hour at 200 degrees. When cool, break into serving pieces. Serves large group.

Jonell HawkDenton

Cherry Chocolate SurpriseCake

1 chocolate cake mix, prepared as directed (1) 20-ounce can cherry pie filling(1) 8-ounce brick of cream cheese1 egg1 Tablespoon sugar1 teaspoon vanilla

Pour prepared cake batter into a greased 12” Dutch oven. Spoon cherry pie filling into clumps over cake batter. In a small mixing bowl cream together cream cheese, egg, sugar and vanilla until smooth. Drop by Tablespoons over top of cake. Place lid on oven. Bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 1 hour or until top center of cake springs back when touched. Serve warm with whipped cream as top-ping. Serves 10-12.


Chocolate Cherry JubileeCake

3 eggs1 box of dark chocolate cake mix (Use mix dry)1 can of cherry pie filling1 teaspoon almond extract

Mix all ingredients well by hand (not mixer)

Bake in a preheated 350 degree oven in a floured and greased Bundt Pan, for 40-50 minutes. Remove from oven, let cool 2 min-utes and turn onto serving plate.

Cake is delicious served without icing. But if you want, use this Glaze: Melt 1/2 cup semi-sweet chocolate pieces and 1 Tablespoon butter together and spread on top of warm cake.

Jonell HawkDenton

Cherry Snowballs1 cup butter, softened1/2 cup confectioner’s sugar2 cups flour1 (6 oz.) jar maraschino cherries without stems- drained and halvedadditional powdered sugar I n a mixing bowl, cream butter and powdered sugar, gradually add flour. Shape a Tablespoon of dough around each cherry forming balls. Place 1 inch apart on an ungreased baking sheet. Bake 18-20 minutes at 325 degrees. Roll warm cookies in powdered sugar. Cool on wire racks. Makes 2.5 dozen.

Megan WrightCorinth

Chocolate Christmousse Pie3 cups chocolate wafer crumbs1 cup butter (2 sticks)16 ounces semi-sweet chocolate, chopped2 eggs4 egg yolks4 egg whites2 cups whipping cream6 Tablespoons confectioner’s sugar2 cups whipping cream1 Tablespoon sugar

Mix crumbs with melted but-ter. Press onto bottom and sides of 10-inch spring form pan. Chill 2 hours. Melt chocolate in double boiler. Remove from heat. Pour into large bowl. Beat in 2 eggs quickly. Beat in the 4 yolks. Beat whites until stiff. Combine 2 cups of whipping cream with confec-tioner’s sugar in a bowl until soft peaks form.

Fold a small amount of beaten egg whites and whipped cream

into chocolate mixture. Fold in remaining whites and whipped cream gently. Pour into chilled crust. Chill 6 hours or overnight.Combine 2 cups whipped cream and sugar in bowl. Beat until soft peaks form. Spread over top of fill-ing. Garnish with chocolate curls. Serves 12-16.


CHOCOLATE HAZELNUT PIE3 large eggs 1 cup sugar2 Tablespoons cocoa powder 1 cup Karo light corn syrup2 Tablespoons butter, melted 1 teaspoon vanilla extract 1-1/2 cups (6 ounces) chopped hazelnuts (pecans and walnuts work well too)1 (9-inch) unbaked or frozen** deep-dish pie crust

Preheat oven to 350°F.Beat eggs with wire whisk just

until light yellow. Mix sugar and cocoa together and whisk into eggs just to mix. Add corn syrup, but-ter and vanilla using a spoon. Stir in hazelnuts. Pour filling into pie crust.

Use a glass pie plate for best results and evenly cooked crust. I cover the edges of my crust from the beginning to prevent over-cooking; but I use a convection oven.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). If using a con-vection oven, start checking pie for doneness at 50 minutes. Cool for 2 hours on wire rack before serving.

RECIPE TIPS: Pie is done when cracks start to appear and filling rises a little. Tap center sur-face of pie lightly - it should spring back when done.

NUTRITION TIP: To reducecalories, substitute new Karo litesyrup for the regular Karo syrup.

Sarah PaddackKrum

Chocolate Mint Brownies1 cup all-purpose flour½ cup butter, softened½ teaspoon salt4 eggs1 teaspoon vanilla extract1 can (16-ounce) chocolate syrup1 cup sugarFilling:2 cups confectioner’s sugar½ cup butter, softened1 Tablespoon water½ teaspoon mint extract3 drops of green food coloringTopping:1 package (10-ounce) mint choco-late chips9 Tablespoons butter

Combine first 7 ingredients inlarge mixing bowl; beat at mediumspeed 3 minutes. Pour batter into a greased 13x9x2 inch baking pan.Bake at 350 degrees for 30 min-utes. (Top of brownies will appearwet). Cool completely.Combine filling ingredients in a medium mixing bowl, beat until creamy. Spread over cooled brownies. Refrigerate until set.

For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stir-ring occasionally. Spread over fill-ing. Chill before cutting. Store inrefrigerator. Yields 5-6 dozen.

Pat ThompsonKrum

Cocoa Mocha Cake3 cups flour3 cups sugar 6 eggs 1 1/2 cups Crisco shortening1 1/2 teaspoons baking soda dis-solved in 3 Tablespoons hot water 1 1/2 cups cold coffee3/4 cups cocoa


KK

Denton, TX www.dentonpools.com

Happy

Holidaysfrom

940-382-3334

3/4 teaspoon ground clovesIcing: 3 cups powdered sugar 4 1/2 Tablespoons cocoa3/4 cup butter 1/4 teaspoon cloves4 1/2 teaspoons cold coffee

Preheat oven to 325 degrees.Cream Crisco with sugar. Add

cocoa, cloves and flour. Mix well.Beat in eggs. Stir in baking soda,water and cold coffee. Mix togeth-er well, pour in greased 9x13-inch pan. Bake at 325 degrees foraround 30 minutes or until knifecomes out clean.

Icing: Cream butter with pow-dered sugar. Add cocoa and clovesand stir. Add cold coffee. Pour/spread icing over warm, not hot,cake.

Serves 8 - 1 0Great with coffee or milk. Not

your average chocolate cake.Recipe from my mother, Patsy

HillSondra Hill

Denton

Chocolate Pecan Pie1 cup pecans, finely chopped1 cup graham crackers, finely crushed1 Tablespoon butter, softened2 eggs, beaten½ cup dark Karo syrup¼ teaspoon salt1 teaspoon vanilla1 cup semi-sweet chocolate chips1 cup pecans, coarsely brokenWhipped topping

Mix chopped pecans and gra-ham cracker crumbs. Press into abuttered 8” pie pan to form crust.Mix eggs, syrup, salt and vanillatogether and beat well. Melt choc-olate chips and add to syrup mix-ture. Stir together. Pour into piecrust and sprinkle with coarselybroken pecans. Bake for 30 min-utes at 350 degrees. Cool and topwith whipped topping to serve.

Cindy HeffleyDenton

Chocolate Chess Pie1 ½ cups sugar3 ½ Tablespoons cocoapinch of salt1 Tablespoon all-purpose flour1 Tablespoon corn meal4 eggs, beaten½ cup milk1 Tablespoon vanilla extract1 unbaked pie shellPreheat oven to 350 degrees.Combine first 6 ingredientsin medium bowl and mix well.Combine eggs, milk and vanilla,stir in dry ingredients, and mixwell. Pour in pastry shell. Bake at350 degrees for 45 to 50 minutes.

Waunita GriffinKrum

Super Moist Chocolate MayoCake

1 box (18oz.) chocolate cake mix1 cup water1 teaspoon ground cinnamon1 cup Hellman’s real mayonnaise3 eggs

Preheat oven to 350 degrees.Grease and lightly flour two 9-inchround pans; set aside. In largebowl, beat cake mix, mayonnaise,water, eggs and cinnamon for 30seconds with electric mixer onlow speed. Beat on medium speed,scraping sides, for 2 minutes. Pourbatter into pans. Bake 30 minutesor until toothpick inserted in centercomes out clean. Cool 10 minuteson rack, remove pans and coolcompletely. If desired, sprinklewith powdered sugar or fill andfrost.

Lola M. MillsDenton

Cinnamon Candy Popcorn8 quarts plain popped popcorn1 cup butter or margarine1/2 cup white corn syrup(1) 9- ounce package red hot candies

Place popped popcorn in a largebowl. In a saucepan, combinebutter, corn syrup and candies.

Bring to a boil over mediumheat, stirring occasionally. Boil 5minutes. Pour over popcorn andmix thoroughly. Turn mixture into2 greased 15 x 10 x 1 inch bakingpans.

Bake at 250 degrees for 1 hour,stirring every 15 minutes. Removefrom pans and place on waxedpaper to cool. Break apart. Store inairtight containers.

Janell TrachtaAubrey

Cottage Pudding with New England Nutmeg Sauce

¼ cup butter or shortening2/3 cup sugar1 egg, well beaten2 ¼ cups of sifted flour4 teaspoons baking powder½ teaspoon salt1 cup milk1 cup sugar1 ½ Tablespoons flourfew grains of salt1 ½ cups boiling water1 Tablespoon butter1 tsp grated nutmeg

Cream butter or shorteningand sugar together until light andfluffy. Add egg and beat thorough-ly. Sift dry ingredients togetherand add alternately with milk tocream mixture. Pour into a wellgreased 8” X 8” baking pan. Bakeat 350 degrees for 30 minutes(until cake shrinks from sides ofpan). Make sauce. Combine sugar,flour and salt. Add boiling watergradually, stirring constantly. Addbutter and cook for 5 minutes, stir-ring occasionally. Remove fromheat and stir in nutmeg. Cut insquares and serve warm with warmnutmeg sauce. Serves 9.

Bonnie LovellDenton

Crock Pot Candy1 jar (16 ounces) dry roasted pea-nuts, unsalted1 jar (16 ounces) dry roasted pea-nuts, salted1 package (12 ounces) semi-sweet

chocolate chips1 bar (4 ounces) German chocolate,broken into pieces3 pounds white bark, broken into pieces

Put in crockpot in order. Cook3 hours on low. DO NOT OPEN.Turn off and cool slightly. Mixthoroughly and drop on wax paper.Could have 170 pieces.

Pattie PenningtonPonder

Easy as Apple Pie1 package (16 ounces) refrigerated piecrust (2 crusts)6 cups peeled, cored, and sliced apples¾ cup plus 1 tablespoon sugar, divided2 Tablespoons all purpose flour1 ½ teaspoons apple-pie spice¼ teaspoon salt2 Tablespoons margarine, chilled and cut into small pieces1 ½ Tablespoons milk or cream

Preheat oven to 425 degrees. Fitpiecrust into a 9-inch pie dish. Mixapples, ¾ cup sugar, flour, apple-pie spice and salt in large mix-ing bowl until apples are coated.Turn apple mixture into pastry-lined pie dish and spread evenly.Scatter margarine pieces over topof mixture. Fit top crust over applemixture, wrap excess under bottomcrust around edges. Press edgestogether to seal, flute. Brush topcrust with milk. Make slits in topcrust with knife to create steamvents. Sprinkle with remainingsugar. Bake pie until golden- 40 to45 minutes.

Lola M. MillsDenton

Easy Pumpkin Cake2 boxes (16oz) pound cake mix2 Tablespoons baking soda1 ¾ cups canned pumpkin4 Tablespoons pumpkin pie spice2/3 cup water4 eggsStreusel Topping:¼ cup brown sugar, packed


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Happy Holiday from OurHome Health Care Staff

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½ cup flour¾ cup chopped nuts1/3 cup margarine, softened

Combine all streusel toppingingredients until crumbly. Preheatoven to 325 degrees. Combinecake mixes, spice and baking sodain large bowl. Add water, pumpkinand eggs; beat well. Spread halfof batter in greased 13”x9” pan;sprinkle with half of streusel top-ping. Carefully spread remainingbatter over streusel layer; Sprinkleremaining streusel topping overbatter. Bake 50 minutes or untildone.

Lola M. MillsDenton

Frosted Banana Bars½ cup butter or margarine, softened2 cups sugar3 eggs1 ½ cups mashed ripe bananas (about 3 medium)1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking sodapinch saltFrosting:½ cup butter or margarine, softened1 package (8 ounces) cream cheese, softened4 cups confectioner’s sugar2 teaspoons vanilla extract

In a mixing bowl, cream butterand sugar. Beat in eggs, bananasand vanilla. Combine the flour,baking soda and salt; add tocreamed mixture and mix well.Pour into a greased 15x10x1 inbaking pan. Bake at 350 degreesfor 25 minutes or until bars testdone. Cool. For frosting, creambutter and cream cheese in a mix-ing bowl. Gradually add confec-tioner’s sugar. Add vanilla; beatwell. Spread over bars. Yields 3dozen.


Frosty Key Lime Pie1 can (14 ounces) sweetened con-densed milk

6 Tablespoons key lime juice2 cups heavy whipping cream, divided1 graham cracker crust

In a large bowl, combine milkand lime juice. Refrigerate ¼ cupwhipped cream for garnish. Folda ¼ of the remaining cream intolime mixture. Fold the remain-ing whipped cream. Spoon intocrust, cover and freeze overnight.Remove the pie from the freez-er 10-15 minutes before serving.Garnish with the reserve whippedcream.

Joy MooreSanger

Fruit Cobbler1 stick margarine1 cup flour1 cup sugar2 Tablespoons baking powder½ teaspoon salt1 cup milkcanned fruit (cherries, peaches, etc.)

Melt margarine, Sift together alldry ingredients and stir milk intothem. Pour mixture over meltedmargarine; do not stir. Pour oneregular size can of fruit into themixture. Again, do not stir. Bakeat 375 for 45 minutes. Serve warm,serves 4-6.

Dolores VannDenton

Grandma Jean’s ElegantBlueberry Cake

Favorite boxed yellow cake mix2 cans blueberry pie filling1 (8-ounce) package cream cheese1 cup sugar1 (12 to 16 ounce) container Cool Whip

Prepare cake mix as directedon box for (2) 9-inch layers. Coolcompletely. Using long piece ofthread, split each layer in half bysawing back and forth, making 4layers. Spread 1/2 cup of blueberrypie filling between each layer asyou stack them, reserving 1/2 cupfor topping. Beat sugar and cream

cheese until light and fluffy. Blendin Cool Whip. Spread mixtureover entire outside of cake layers.Dot top of cake with remainingblueberry filling. Refrigerate untilready to serve. Remaining cakecan be frozen. Serves 15-20.

Kathryn SmithDenton

Janie’s Almond Joy Cake1 box chocolate cake mix with pudding(3) 8x8 cake pans or large 17x13 pan sprayed with Pam3 eggs2 sticks of butter½ cup water15-ounce can Pet milk2 ½ cups sugar1 large package marshmallows14-ounce package coconut1 ½ cups chocolate chips1 cup or more sliced, toasted almonds

Make cake with eggs, 1 stick ofbutter and water. Pour into 3 pansor large pan sprayed with Pam,cook 15 minutes or until done. Mix1 cup canned milk, 1 cup sugarand marshmallows. Heat on stoveuntil melted. Add coconut, mixwell. Pour over warm cake. Bringto boil 1 ½ cups sugar, 1 stick ofbutter and ½ cup milk. Add choco-late chips, stir until melted, addalmonds. Pour over cake. Cool.Cut and serve.

Janie WalterDenton

Janie’s Buttersctoch Bars2 cups butterscotch chips½ cup real butter2 cups crushed graham crackers8 ounces cream cheese1 can Eagle brand sweetened milk½ teaspoon vanilla1 beaten egg1 cup of nuts (optional)1 cup chocolate chips

Preheat oven to 350 degrees.Save 1 cup of butterscotch chips.Combine 1 cup of butterscotchchips and butter in glass bowl and

microwave 30 seconds. Stir untilsmooth, add cracker crumbs andmix together and press into 9x13pan. In clean bowl, blend creamcheese and Eagle milk. Add egg,vanilla, nuts and chocolate chips.Blend, pour over crust, bake 30minutes. Sprinkle remaining chips.Smooth top when nearly cool. Cutwhen cool.

Janie WalterDenton

Janie’s Chopped Suey CakeCake:2 cups of flour2 cups of sugar1 cup chopped nuts (roasted pecans)2 eggs2 teaspoons soda½ teaspoon salt(1) 20-ounce can crushed pine-apple and juiceIcing:(1) 8-ounce bar softened cream cheese1 stick butter2 cups powdered sugar1 teaspoon vanilla2 Tablespoons milkSmall jar of cherries

In large bowl, mix cake ingredi-ents together. Spray large bakingpan with Pam. Bake 35-45 minutesat 350 degrees or until knife comesout clean when poked in middle.Mix icing until smooth and runny.Frost hot cake. Cool and garnishwith cherries.

Janie WaltersDenton

Jelly Bean Cake3 ¼ cups all-purpose flour, divided¾ cup jelly beans, halved2 cups granulated sugar1 cup (2 sticks) margarine, soft-ened4 large eggs¼ teaspoon salt3-4 drops yellow food coloring1 cup plus 3 Tablespoons milk, divided2 teaspoons vanilla extract


KK

1 Tablespoon plus 1 teaspoon bak-ing powder1 ½ cups confectioner’ sugar

Preheat oven to 350 degrees. Greaseand flour a 10-inch tube pan. Combine¼ cup flour and jelly beans in a smallbowl, toss to coat. Combine granulatedsugar and margarine in a bowl. Beatwith an electric mixer on mediumspeed until fluffy, 2-3 minutes. Addeggs, beat well. Reduce speed to low.Add 1 cup milk and vanilla; mix well.Add remaining flour, baking powderand salt; mix just until combined. Foldjelly beans mixture into batter. Spoonbatter into prepared pan. Bake untilcake is golden and toothpick insertednear center comes out clean, 50-60minutes. Cool in pan on wire rack for20 minutes. Remove from pan; placeon wire rack to cool completely.Whisk confectioner’s sugar andremaining milk in a medium bowluntil smooth. Add food coloring, 1drop at a time, until desired coloris reached. Spoon glaze evenlyover top of cake, allowing some todrizzle down the side. Serves 16.

Lola M. MillsDenton

Lattice Pineapple Pie1 can (20 ounces) crushed pine-apple, undrained½ cup sugar¼ teaspoon salt, optional1 Tablespoon lemon juice2 Tablespoons cornstarch1 Tablespoon margarinePastry for 2 crust (9 inch) pie

Combine crushed pineapple,sugar, cornstarch and salt in sauce-pan. Cook, stirring until thickenedand clear. Stir in margarine andlemon juice. Cover slightly. Pourfilling into unbaked 9” pastry-linedpan. Cut remaining pastry into 1”wide strips. Weave strips cross-wise over pie to make lattice top.Pinch edges. Bake at 400 degrees25 to 30 minutes or until lightlygolden brown. Cool. Serves 8.

Lola M. MillsDenton

Lemon Bars(1) 16.5 ounce refrigerated sugar cookie dough, chilled4 large eggs, slightly beaten1 1/3 cups sugar¼ cup all-purpose flour1 teaspoon baking powder¾ cup lemon juice

Spray 13x9-inch pan with non-stick cooking spray. Cut cookiedough into ¼-inch slices. Arrangein bottom of the prepared pan.With floured fingers, press doughevenly to form crust. Bake for10-14 minutes or until light brown.Remove from oven. Whisk eggs,sugar, flour and baking powder;blend well. Whisk in lemon juice,pour over partially baked crust.Return to oven and bake 22-25minutes. Remove from oven andcool completely. Cut into barsand serve. (Fresh lemon juice isbest. For a tangier lemon bar, zest2 lemons into mixture. A goodcookie dough is really important.)

Dana GandyDenton

Light and Yummy Lemon Pie(1) 8-ounce package fat-free cream cheese, room temperature1 package sugar-free lemonade soft drink mix1 cup cold fat-free milk(1) 1-ounce package sugar-free instant vanilla pudding(1) 8-ounce carton of non-fat Cool Whip, thawed10 sugar-free lemon sandwich cookies, crushed1 reduced fat graham cracker crustIn a mixing bowl, beat creamcheese and lemonade mix untilsmooth. In another bowl, whiskmilk and pudding mix for 1 1/2minutes. Mixture will be quitethick. Beat the pudding mix intothe cream cheese mix. Then beat in1/3 of the Cool Whip. Fold in theremaining Cool Whip. Set aside 3Tablespoons of the cookie crumbs.Fold the remaining crumbs into thecream cheese mixture. Spoon themixture into the crust. Sprinkle

with the reserved cookie crumbs.Cover and freeze for 4-5 hours oruntil firm. Remove from freezer15 minutes before serving. Serves6-8. (If desired, garnish withadditional Cool Whip and twistedthin lemon slices or sprinkle lemonzest on the top. This is a no-guiltdessert, but quite delicious!)


Millionaire Pie1 can Eagle Brand milk1/3 cup lemon juice1 can fruit cocktail 2 or 3 bananasCool Whip or whipped cream

Blend together: 1 can EagleBrand milk with 1/3 cup lemonjuice. Add 1 can fruit cocktail.Pour over 2 or 3 sliced bananas.Arrange on cooked pie crust. Topwith Cool Whip or whipped cream.Slice and serve. Serves 6.

Susan ParkerArgyle

Mini Chocolate Chip Cookies2 ¼ cups flour1 teaspoon salt1 teaspoon baking soda¾ cup brown sugar¾ cup granulated sugar1 cup softened margarine1 teaspoon vanilla2 eggs(1) 12-ounce package mini choco-late chips1 cup chopped pecans

Preheat oven to 375 degrees.Combine flour, salt and soda inbowl and set aside. Combinebrown sugar, granulated sugar,margarine and vanilla and beatuntil creamy. Add eggs and beat.Add dry ingredients and mixwell. Stir in chocolate chips andnuts. Drop by teaspoon onto anungreased cookie sheets. Bake 8 to10 minutes. Makes about 100 2”cookies.

Lola M. MillsDenton

Mini Cinnamon Roll Cookies1 cup butter, softened1 ¾ cups sugar, divided3 egg yolks1 Tablespoon plus 1 teaspoon honey, divided1 teaspoon vanilla extract2 ½ cups all-purpose flour1 teaspoon baking powder½ teaspoon salt½ teaspoon cream of tartar1 Tablespoon ground cinnamon18 ounces white baking chocolate, chopped

In large bowl, cream butterand 1 ¼ cups sugar until lightand fluffy. Beat in egg yolks, 1Tablespoon honey and vanilla.Combine the flour, baking powder,salt and cream of tartar; graduallyadd to creamed mixture and mixwell. Shape a heaping Tablespoonof dough into a 6-inch log. In ashallow bowl, combine cinnamonand remaining sugar; roll log incinnamon-sugar. Loosely coil loginto a spiral shape; place on agreased baking sheet. Repeat, plac-ing cookies 1-inch apart. Sprinklewith remaining cinnamon-sugar.Bake at 350 degrees for 8-10 min-utes or until set. Remove to wireracks to cool completely. In asmall bowl, melt baking chocolatewith remaining honey; stir untilsmooth. Drizzle over cookies. Letstand until set. Store in airtightcontainer. Yields about 2 ½ dozen.


Mom’s Banana Pudding1 1/2 cups sugar3 1/2 Tablespoons flour3 cups milk 3 eggs pinch of salt1 teaspoon vanilla flavoring 3 or 4 large bananas Several vanilla wafersMix together sugar, flour, salt, and

milk. Cook, stirring con-stantly, until lightly thickened.Beat eggs well and add 1 Table-


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KK

spoon of hot mixture at a time to egg yolks until the yolk mixture is hot. Add together and cook, con-tinually stirring, until thick. (It is important to keep stirring).

Slice bananas into hot mixture. Add flavoring. Layer vanilla wa-fers in large bowl and spoon some mixture over the wafers, and repeat another layer of wafers and pud-ding.

Allow to cool or can serve warm in dessert bowls. Yields: 6 large servings.

Note: I crush several wafers and sprinkle over top of pudding to prevent it from crusting while cooling. Can also cover it with whipped cream or Cool Whip when it has cooled.

Jonell HawkDenton

Mom’s Chocolate Cake2 cups flour2 cups sugar2 sticks oleo4 Tablespoons cocoa1 teaspoon vanilla1 teaspoon soda1/2 cup buttermilk2 eggsBring to rapid boil 2 sticks oleo, 4 Tablespoons cocoa & 1 cup water. Cool slightly. Pour over sugar & flour. Mix well. Add vanilla, soda, buttermilk & 2 beat-en eggs. Mix well. Bake in 10x15 inch loaf pan at 350 degrees 30 to 40 minutes or until done.Cool & frost with chocolate icing.Chocolate Icing1 stick oleo4 Tablespoons cocoa1/2 cup milk

Bring to a boil in a sauce-pan, stirring constantly. Boil 2 minutes. Remove and add 1 box powdered sugar.Stir until smooth, add 1 cup pecans.

Cathy Hagemann Hunt

Nannie’s Chocolate Fudge4 1/2 cups sugar1 large can Carnation condensed

milk2 sticks Fleischmanns oleo

Mix ingredients and cook on high for 9 minutes (while stir-ring). Remove from heat and add 2 teaspoons vanilla, 12-ounce pack-age chocolate chips and 2 cups chopped pecans.

Remove from heat and add 2 teaspoons vanilla, 12-ounce pack-age chocolate chips and 2 cups chopped pecans. Pour into 8x13-inch cake pan. Let cool & slice.

Number of Servings: 28Nadine Graves

Tioga

Never Fail Peanut Brittle1/2 cup water1 cup white Karo2 cups sugarbring to boiladd 2 sticks of Parkay margarine (use only Parkay)Bring to 280 degrees, add two cups of Planter’s cocktail peanuts (use only Planters).

Bring to 305 degrees, turn off heat, add 1 teaspoon baking soda

Stir and pour on foil paper sprayed with Pam smooth with spoon to get out air bubbles

Number of Servings: SeveralPat Housden

Aubrey

No Bake White Fruitcake1 pound bag chopped pecans1 small bag sweetened, shredded coconut1 box Nilla Vanilla wafers 2 small jars maraschino cherries 1 can Eagle Brand milkDecorate with red and green maraschino cherries and pecan halves

Chop pecans. Drain and chop cherries and add to pecans. Crush vanilla wafers in a food processor and add to cherries and pecans. Add coconut and stir until blended well. Add Eagle Brand milk. Stir in milk and combine well. Press mixture into cake pan, bundt pan or individual tins. Cover well and

refrigerate. Serves 15. (Turn out onto

decorative plate and make wreath decoration on top of cake with sliced red and green maraschino cherries and pecan halves.)

Anna Stokes,Cumberland Presbyterian

Childrens HomeDenton

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter, softened2/3 cup brown sugar2 eggs1 ½ cups old-fashioned oats1 ½ cups flour1 teaspoon baking soda½ teaspoon salt(1) 6-ounce package dried cranber-ries2/3 cup white chocolate chunks or chips

Preheat oven to 375 degrees. Using an electric mixer, beat but-ter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions. Mix well. Stir in cranberries and white chocolate chunks.

Drop by rounded teaspoons onto ungreased cookie sheet. Bake for 10-15 minutes or until golden brown. Cool on wire rack. Makes 2 ½ dozen.

Joy Moore,Sanger

Orange/Pineapple Festive Holiday Cake

1 yellow cake mix (disregard instructions on box)½ cup oil2 eggs1 small can of mandarin orange (juice and all)

Mix all together well. Put in greased/floured 9x13 pan. Bake at 350 degrees for 30 minutes.Topping

1 large can crushed pineapple with juice1 package instant vanilla pudding(1) 8-ounce carton Cool-Whip`Mix together thoroughly withmixer. Spread on cooled cake. Keep refrigerated. (Note: I chooseall sugar-free items, including cake mix, except the canned man-darin oranges and crushed pineap-ple. So quick, easy and delicious. Excellent for family and friends. Keeps well) Serves 12-24 depend-ing on size you cut.

Dr. Janice C. WielandDenton

Peach Cobbler SupremeAbout 8 cups sliced, fresh peaches2 cups sugar½ teaspoon ground nutmeg1/3 cup melted margarine2-4 Tablespoons all-purpose flour1 teaspoon almond extractPastry for double crust 8-inch pie

Combine peaches, sugar, flour and nutmeg; set aside until syrup forms. Bring peaches to a boil;reduce heat to low and cook 10 minutes or until tender. Remove from heat and blend in almond extract and margarine.

Roll out half of pastry to 1/8 inch thickness on a lightly-flouredboard, cut to fit a 2-quart shallowcasserole. Spoon half of peaches into lightly-buttered casserole and top with cut pastry. Bake at 475 degrees for 12 minutes or until golden brown. Spoon remainingpeaches over baked pastry.

Roll out remaining pastry and cut into ½-inch strips, arrange inlattice design over peaches. Returnto oven for 10-15 minutes or until lightly-browned. Serves 8-10

Lola M. MillsDenton

Peanut Brittle(an old family recipefrom an old family)

2/3 cup water1/2 cup light corn syrup1 1/2 cups granulated sugar


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1-877-THR-Wellwww.TexasHealth.org

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2 cups salted peanuts (I use raw Spanish peanuts)1 Tablespoon butter (I use margarin)1 1/2 teaspoons baking soda1 1/2 teaspoons vanilla

Combine water, corn syrup, andsugar in large heavy skillet andbring to a boil. Boil for 8 minutesstirring occasionally. (Combinebutter, baking soda, and vanillaand set aside to be added all atonce). Add peanuts and cook overhigh heat for about 5 minutes,or until mixture starts to brownlightly around the edges stirringconstantly. Remove from heat andadd butter, baking soda and vanillamixture all at once, stirring quicklyto mix. Quickly pour out on a largebuttered cookie sheet. Spread witha spatula or spoon until the desiredthickness. Cool and then breakinto pieces. Store in a covered tin.

This brittle looks great in any holiday setting, but you must look quickly, as it lasts only for a short period of time. Kids and adults alike love watching the reaction that the soda mixture causes and the sweet aroma filling the house brings the holiday spirit alive!

Serves 24.Mark Moseley

Denton

Pecan Balls1 cup butter, softened½ cup sugar½ teaspoon salt1 teaspoon vanilla2 cups sifted flour2 cups finely chopped pecansConfectioner’s sugar

Beat butter and sugar in a bowlwith electric mixer until fluffy.Add flour gradually, stir untilmixed. Stir in pecans. Cover andchill several hours. Shape into1-inch balls. Place on ungreasedcookie sheets. Bake 12-15 minutesat 350 degrees. Remove to wirerack, cool slightly. Roll in sugarwhile warm. Makes 5 dozen.


Pecan Log1 box Nilla Wafers (do not substi-tute)1 (12 to16 Ounce) box raisins1 (14 Ounce) can sweetened condensed milk1 1/2 cups super finely chopped pecanwax papergallon size Ziploc baggie

In a large bowl cut each raisininto 2 to 3 pieces until the wholebox has been cut up. Super finelychop pecans and put in the bowlwith the raisins; mix thoroughlyuntil coated. Put Nilla Wafers intoZiploc baggie and crush with arolling pin until powder; pour intobowl and mix until thoroughlycoated. Make a well in the middleof mixture and pour milk into thewell. Mix with hands until all isthoroughly coated.

Pour out onto the counter anddivide into 4 parts. Roll eachpart into logs to desired thickness(approx. 1 1/2 to 2 inches). Wrapeach in wax paper and chill forabout and hour. Cut into bite-sizeservings. Keep uneaten candy inrefrigerator.

Instead of large log rolls for cut-ting, you can just roll into smalllogs for sharing with family andfriends as gifts.

Louise WebbDenton

Pecan Pie with “Pizzazz”Pastry for 9” pie (make or buy) 2 teaspoon vanilla + 1 teaspoon vanilla 16 ounces cream cheese (room temperature)1/4 cup sugar + 2 Tablespoons sugar4 eggs (total)1 cup pecans, lightly chopped and toasted. (Be sure to do.)3/4 cup light corn syrup

Preheat over to 375 degrees.Prick pie crust with fork and bake10 minutes. In a bowl combinecream cheese, 1/4 cup sugar, 1egg and 2 teaspoon vanilla and

beat until smooth. In another bowlbeat remaining 3 eggs, corn syrupsyrup, 2 teaspoons sugar and 1teaspoon vanilla and mix thor-oughly. Pour cream cheese mix-ture in (baked) pie crust, spreadingevenly. Sprinkle pecans over themixture evenly. Stir corn syrupmixture again and carefully pourthrough a fork over pecans. (Thiswill keep pecans from shifting.)Bake until set, about 40-45 min-utes. Chill before serving.

Servings: 6-8, depending on sizecut


Pecan Toffee1 ½ cups chopped pecans, divided1 cup sugar1 cup butter, softened½ cup water(1) 1.55-ounce milk chocolate bar, broken into small pieces

Line a 15x10-inch pan withheavy duty foil, lightly grease foil.Sprinkle foil with 1 cup pecans towithin 1 inch of edge. Bring sugar,butter and 1/3 cup water to a boilin heavy pan over medium heat.Stir constantly. Cook mixtureover medium-high heat, stirringconstantly, 12 minutes or until acandy thermometer registers 311degrees- hard crack stage.

Pour hot mixture over pecans,sprinkle with chocolate pieces. Letstand 30 seconds. Sprinkle withremaining ½ cup pecans. Chill 30minutes. Break up toffee using amallet or rolling pin. Store in air-tight container. Yields 1 ¾ pounds

Joy MooreSanger

Pork Fruit Cake(Holiday Special)

1 pound pork ground2 cups boiling water1 Tablespoon baking soda2 cups brown sugar1 cup dark molasses5 cups flour1 Tablespoon baking powder

1 Tablespoon nutmeg1 Tablespoon allspice1 Tablespoon cinnamon1 Tablespoon cloves½ teaspoon salt2 cups black raisins2 cups yellow raisins4 cups currents1 cup cherries, chopped2 cups candied citron, shredded1 cup nuts, chopped

Put ground pork into kettle withboiling water, cook 5 minutes. Setaside, cool. When cool, stir insoda, brown sugar and molasses.Sift together flour, baking powder,spices and salt. Add all the mixturein the kettle. Lastly, stir in fruitsand nuts. Turn mixture into large,floured cake tin. Bake in oven 3hours.


Pumpkin Dump Cake1 large can pumpkin2 Tablespoons pumpkin pie spice1 yellow cake mix1 cup evaporated milk2 sticks butterChopped pecans

Mix pumpkin, evaporated milkand pie spice. Pour into 9x13 pan.Sprinkle dry cake mix evenly overfilling. Cut butter in ¼ inch slidesand cover top of cake mix. Sprinklewith chopped pecans. Bake 20-25minutes at 350 degrees. Servewarm.

Cindy HeffleyDenton

Pumpkin Pie Squares1 1/4 cups all-purpose flour3/4 cup quick oats1/2 cup packed brown sugar1/2 cup pecans, chopped2/3 cup butter, melted4 eggs2 cans (15 oz. each) solid pack pumpkin (not pumpkin pie filling)2 cans (14 oz. each) sweetened condensed milk (not evaporated milk)2 teaspoons ground cinnamon


KK

705 N. Locust • Denton • 382-6622

F U N E R A L H O M E

Mulkey-MasonJack Schmitz & Son

Season’s Greetings

1 teaspoon ground ginger1/2 teaspoon ground nutmeg1 teaspoon saltwhipped topping (optional)Preheat Temperature: 350 degree

In large bowl combine flour,oats, brown sugar, pecans andbutter; mix well. Press mixtureinto bottom of jelly roll pan. Bake15 minutes. Meanwhile, lightlybeat eggs, with whisk. Then addpumpkin, sweetened condensedmilk, spices and salt; whisk untilsmooth. Pour over hot crust. Bake30-35 minutes at 350 degrees,or until filling is set and knifeinserted in center comes out clean.(If using a 9x13 pan, bake timewill be longer.) Let cool to roomtemperature. Cut into squares andgarnish with whipped topping.Refrigerate leftovers. Serves 20.

Jacie FieldsDenton

Quick Coconut Cheesecake(2) 8- ounce pkg cream cheese, softened1/2 cup cream of coconut1/2 cup sugar1/2 teaspoon vanilla2 eggs1 graham cracker crust2 cups cool whip1/2 cup of coconutPreheat Temperature: 350 degree

Beat the 1st 4 ingredients untilblended. Add eggs one at a time.Bake for 40 min.Cool. Top with cool whip andcoconut. Store in fridge.Number of Servings: 8

Jennifer Friday

Aubrey

Quick Coconut Pie Dessert6 eggs beaten3 cups sugar3 cups milk3/4 cup flour pinch of salt2 and 1/2 teaspoons baking pow-der1 and 1/2 sticks melted butter

2 teaspoons vanilla2 cups Angel flake coconut

Mix beaten eggs, sugar togetherwith mixer. Gradually add milk,mix well. Mix dry ingredientstogether.

Add to liquid mixture alongwith melted butter.

Bake in a 9x13-inch pan at 350degrees until slightly browned andis firm .

Serve warm or cold withwhipped cream.

Serves about 12.Jackie Fuller

Aubrey

Haystacks(1) 16.2 bag of Bakers butterscotch chips2 Tablespoons peanut butter1 small or medium can chow-mein noodles

Melt butterscotch chips indouble boiler, add 2 Tablespoonspeanut butter, stir well. Add canof chow main noodles, stir well.Take up candy by Tablespoonfull and place on greased platter.Refrigerate when cool. Set platteron dessert table or give as gifts.


Cinnamon Praline Drops½ cup butter, room temp. ½ cup sugar½ cup packed brown sugar1 egg1 ½ cups flour1 ½ teaspoons vanilla1 ½ cups chopped pecans¾ cup cinnamon chips

Preheat oven to 375 degrees. Inlarge bowl, combine butter, sugars,egg, flour, and vanilla, mix well.Stir in pecans and cinnamon chips.Drop by rounded teaspoonfuls ongreased cookie sheet. Bake 8-10minutes.

Rosann ThomaDenton

Scripture Cake(as made on plantation)

4 ½ cups I Kings 1V221 cup Judges V25 last clause2 cups Jeremiah V1202 cups Nahum 111122 cups 1 Samuel XXX121 cup Numbers XV1182 Tablespoons 1 Samuel XIV 25

Season: II Chronicles 1X9,pinch of Leviticus 11-13 lastclause, add ½ cup of Judges IVI9and 2 teaspoons of Amos IV5.Follow Solomon’s prescriptionfor making a good buy. ProverbsXXIII-14

In modern English, ScriptureCake can be made as follows:1 ¼ cups flour3 ½ cups corn meal1 cup butter2 cups sugar2 cups figs2 cups raisins1 cup almonds2 Tablespoons honey1 teaspoon cinnamon1 teaspoon nutmeg1/8 teaspoon salt½ cup milk2 teaspoons yeast

Mix all ingredients in a largemixing bowl. Beat well untilwell-blended. Grease and flour a10-inch tube (bundt) pan and pourin pan. Bake at 350 degrees for 1hour.


Sopapilla Cheesecake(2) 8-ounce pkg. cream cheese1 1/2 cups sugar1 1/2 teaspoon vanilla flavoring2 cans crescent rolls2 teaspoons cinnamon1 stick butter or margarinePreheat oven to 350 degrees.

Cooking Time: 35 to 40 minutesGrease bottom of 9x13-inch

pan. Unroll one can of crescentrolls, completely cover bottom ofpan. Mix cream cheese, one cupsugar and vanilla. Spread over

crescent roll dough. Unroll secondcan of crescent rolls, place on topof cream cheese mixture. Melt thebutter or margarine and pour overtop of crescent roll dough. Mix 1/2cup sugar and 2 teaspoons cinna-mon, sprinkle over top of dough.Bake.

Number of Servings: 12 largeCan be served hot or cold.

Freezes well.Mary Henderson Williams

Corinth

Sour Cream Cookies1/2 cup butter/margarine1 cup sugar2 eggs1/2 cup sour cream2 1/4 cups flour1 teaspoon baking soda1/2 teaspoon baking powder1/8 teaspoon nutmeg1/2 teaspoon salt1/2 teaspoon vanilla1/2 teaspoon lemon juice

Cooking Time: 10 minutesPreheat oven to 400 degrees.In a bowl, cream 1/2 cup butter/

margarine and 1 cup sugar. Add1 egg at a time. Add 1/2 cup sourcream. In another bowl add dryingredients. Add dry ingredients tosour cream mixture and mix well.

Number of Servings: 1-2 dozenYou can make cookies with

either a teaspoon or tablespoon.That will affect the number ofcookies you have.


Strawberries1 can condensed milk (not evapo-rated)2 Tablespoons white sugar + 4 Tablespoons white sugar1 small box strawberry jello- dry (save ¼ package to roll strawberries in)2 packages flaked coconut½ cup chopped pecansGreen icing

Combine and mix. Shape a smallamount of dough into a strawberryshape.


824 W. University Dr. Denton CenterDenton, Texas

Your Health Food Store

Wishing you and yours a happy holiday season filled with good times, good friends and good memories.

Pharmacy: 940-387-1290 Vitamins Plus: 940-382-8816 Store: 940-387-0350

Add 4 Tablespoons sugar toreserved jello powder. Roll thestrawberries into mixture to coat.Add green leaf of icing. If doughis too sticky to work with, refriger-ate. Makes 5 dozen


Turtle Cake1 box German chocolate cake mix1 stick oleo, softened1 ½ cup water½ cup oil½ cup Eagle Brand milk1 pound bag of caramels1 cup chopped pecansIcing:1 stick oleo3 Tablespoons cocoa6 Tablespoons evaporated milk1 pound powdered sugar

Preheat oven to 350 degrees.Combine cake mix, oleo, water, oiland ½ of Eagle Brand milk. Pourhalf batter in 13x9 pan and bakeat 350 degrees for 20-25 minutes.Melt and mix the other ½ of EagleBrand milk and caramels and pourover baked cake, then sprinklepecans. Cover with remaining bat-ter and bake at 350 degrees for20-25 minutes longer. Icing: mixall ingredients in saucepan andcook 1 minute and pour over cake.Serve warm or cold.

Waunita GriffinKrum

White Chocolate Berry Dessert8 squares white baking chocolate6 Tablespoons butter, cubed2 eggs½ cup sugar3 teaspoons vanilla extract1 cup all-purpose flour¼ teaspoon saltFilling:1 package, 8-ounce cream cheese, softened3 squares (1 ounce) white choco-late, melted and cooled1 egg, lightly beaten1/3 cup sugar1/3 cup sour cream

1 teaspoon vanillaTopping:1 carton (8-ounce) frozen whipped cream, thawed4 squares white chocolate, melted and cooled1 pint fresh strawberries, sliced

In microwave-safe bowl, meltwhite chocolate and butter at 70%power. Stir until smooth, cool. In alarge mixing bowl, beat eggs andsugar until lemon-colored. Beat inmelted chocolate mixture and vanil-la. Combine flour and salt, beat intoegg mixture. Spread into greased13x9x2 baking dish, set aside.

Filling: in a small mixing bowl,beat cream cheese and white choc-olate. Beat in the egg, sugar, sourcream and vanilla until combined.Carefully spread over bottomlayer. Cut through filling with aknife to swirl. Bake at 350 degreesfor 40-45 minutes or until a tooth-pick inserted near the center comesout clean. Cool on rack.

Just before serving, fold whippedtopping into white chocolate. Foldin strawberries. Spread over des-sert. Cut into squares. Refrigerateleftovers. 15 servings

Joy MooreSanger

White Puffs2 egg whites (room temp.)2/3 cup white sugar½ teaspoon cream of tartar6-ounce bag chocolate chips¾ cup chopped pecans

Beat egg whites till fluffy, addsugar ~ 2 teaspoons at a time un-til almost stiff. Add cream of tartarand beat. Stir in chocolate chipsand nuts. Drop by teaspoonful ontobrown paper bag.* Place paperbag paper on oven rack, close ovenand turn heat off. Leave overnight.Will dry and be ready by morn-ing. Place on tray after carefullyremoving from paper. Will makeapproximately 50 servings. (*canuse parchment lined cookie sheet.)


Veggies

KK

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(940) 382-4118

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Roanoke’s 20th Annual

Old-Fashioned DowntownChristmasParade &Event

Joinus atAustinStreetPlazaonHistoricOakStreet forHolidayEntertainmentandTree-Lighting!EnjoyFreeTreats fromOakSt.Businesses.

Get in theHolidaySpirit inRoanoke, theUniqueDiningCapital ofTexas!817.491.2411 www.roanoketexas.com

Musical Performances including Medlin Orchestra,Southlake Community Band and Strolling Carolers.

Enjoy Victorian Christmas at the Visitor Center & Museum,Storytelling at The Plaid Peacock, Children’s Crafts,Photos with Santa, Children’s Train, Carriage Rides,

Bounce Houses, Refreshments & Holiday Fun at the Rec. Center!

Saturday, December 3,From 5-9pmFree Event

DeBerry Funeral Directors(940) 383-4200

2025 W. University • Denton, Texas

We’ve been serving the Denton Community for over 50 years.

Compassionate and caring services with dignity.

Realtor®/ Auctioneer TX Lic. 9187 SRES – Certified

940-453-5159www.relocationwithease.com

940-453-5159www.relocationwithease.com

...the angel said, “Fear not, behold, I bring you good news of great joy that will be for all. For unto you is born this day in the city of David a Savior, who is Christ the Lord.”

(Luke 2:10-11 ESV)

Brent ChowResidential & Commercial

Real Estate SalesEstate Sales

• Senior Adult Relocation Specialist• Bank Owned Relo & Foreclosures • Land

Williams & WilliamsR E A L T O R S ®

Lone Star Pride • Superstar Service

Serving Denton and surrounding counties with integrity for over 25 years.

Documents

2011 Holiday Traditions