Recipes T. Wagner

8/2/2019 Recipes T. Wagner

1/57

Mrs. Whips SaladFrom Christa Chaye Miller, York, Pennsylvania

Ingredients:

Salad:1 lb. lettuce or baby spinach leaves c. shredded mozzarella cheese6 strips bacon, cooked and crumbleddried cranberriesspiced almonds

Dressing:

2/3 c. sour cream

1/3 c. sugar

1/3 c. Miracle Whip

2 Tbsp. vinegar

Directions:Spread lettuce in the bottom of a shallow dish.

Combine sour cream and sugar; drizzle over salad.

In a separate bowl, combine mayo and vinegar.

Pour the second mixture on top of the sour cream

mixture. Top with mozzarella, bacon bits,

cranberries, and almonds.


2/57

Mexican CroissantsFrom Judy David, Atlanta, Georgia

Ingredients:1 lb. ground beef (or venison)taco seasoning1-2 c. shredded cheddar cheese3 cans crescent rolls

Directions:Place crescent roll triangles around edge of bakingstone with to of it hanging off the edge, andabout 1/3 of the width of each overlapping theprevious one. Keep going until you complete the

circle.

Spoon browned and seasons ground meat on thepart of the dough that is on the stone and topwith shredded cheddar.

Wrap parts of dough hanging off the stone aroundthe meat and cheese to cover it. Use remainingcrescent roll triangles to cover any areas whereyou can see the meat and/or cheese through

holes in the dough.

Bake for 11-13 min. at 350 (according to crescentroll directions) and watch until the dough isturning golden brown around the edges.


3/57

6-Minute ChickenFrom TOHs 2006 Quick Cooking Annual Recipes

Ingredients:4 boneless, skinless chicken breasts c. Italian bread crumbs c. grated or shredded Parmesan cheese tsp. garlic powder tsp. paprika

2 Tbsp. butter or margarine (melted)

Directions:Mix bread crumbs, cheese, garlic powder, andpaprika together, and coat chicken breasts with

the mixture. Place chicken on microwave-safeplate. Pour butter over chicken and cover looselywith parchment paper. Cook in the microwave on

high for 6 minutes, turning once, until juices runclear and chicken is cooked through.


4/57

Monster CookiesFrom Bonnie Wojtas, Stoughton, Wisconsin

Ingredients:Full recipe=10-20 dozen (1/4=5 dozen)12 eggs (3)2 lbs. brown sugar (1/2 lb.; 1 1/8 c.)4 c. granulated sugar (1 c.)1 Tbsp., vanilla (1/4 Tbsp.)1 lb. butter (1/4 lb.)1 Tbsp. corn syrup (1/4 Tbsp.)3 lbs. peanut butter (3/4 lb.; 1 c.)8 tsp. baking soda (2 tsp.)18 c. raw oatmeal--42 oz. box + 4 c. (4 c.)1 lb. M&Ms (1/2 c.; lb.)

1 lb. semisweet chocolate chips (1/2 c.; lb.)

Directions:Mix ingredients in order in a large bowl. Droponto a cookie sheet with a spoon, and flattenthem a little. Bake for 12 min. at 350 or untiltheyre starting to brown around the edges. (Bythe way, this batter freezes wonderfully!)


5/57

Caramel Apple SaladFrom TOHs 2006 Quick Cooking Annual Recipes

Ingredients:1 c. cold milk1 pkg. (1 oz.) sugar-free instant butterscotchpudding mix2 c. whipped topping (divided)3 c. chopped unpeeled apples

c. chopped salted peanuts

Directions:In a bowl, whisk the milk and pudding mix for 1min. (mixture will be thick). Whisk in 1 c. whipped

topping. Fold in the remaining topping. Fold inapples. Refrigerate until serving, and sprinkle withpeanuts.


6/57

Corny Chicken Bake

From TOHs2006 Quick Cooking Annual Recipes

Ingredients:3 c. corn bread stuffing mix

1 can (14 oz.) cream-style corn

1/3 c. finely chopped onion

1 celery rib (diced),

4 boneless skinless chicken breast halves c. packed brown sugar c. butter, melted3 Tbsp. spicy brown or horseradish mustard

Directions:In a large bowl, combine the stuffing mix, corn,onion, and celery. Spoon into a greased 13x9baking dish. Top with chicken. Combine thebrown sugar, butter and mustard and drizzle over

mixture. Bake, uncovered, at 400 for 25-30 min.or until chicken juices run clear.


7/57

Chicken SaladFrom Cheryl Tremper Dunty, Troy, Michigan

Ingredients:2 c. cooked chicken breasts (about 2 breasts) - c. red grapes (cut in half) - c. dried cranberries - c. spiced almonds (I use ranch flavoredones)

c. Miracle Whip2 Tbsp. chopped red onion tsp. salt tsp. pepper

Directions:Mix ingredients together and refrigerate. (I like toserve these with Crescent Rolls.)


8/57

Extra-moist Banana BreadFrom Christa Chaye Miller, York, Pennsylvania

Ingredients: c. sugar1 c. mashed bananas (4 large) c. oil2 eggs2 c. flour

1 tsp. baking soda2 tsp. vanilla tsp. baking powder tsp. salt

Directions:Combine wet ingredients, add in dry ingredients,pour into greased 9x4 or 9x6 pan, and bake at350

for 60-70 min., or until toothpick comes outclean.


9/57

Carrot CakeFrom Joyce Bedora, Krakow, Wisconsin

Ingredients:4 eggs2 c. sugar1 c. oil or applesauce2 c. flour1 tsp. salt

2 tsp. cinnamon2 tsp. baking soda3 c. grated (NOT pureed!) carrot c. chopped walnuts

Directions:Grease 9x13 pan and preheat oven to 325.

Mix ingredients, adding them together in order asthey are listed. Bake for 55 min. or until toothpick

comes out clean.


10/57

Creamy Potato SoupFrom Kim Warden, Gillett, Wisconsin

Ingredients:6 slices bacon (cut into 1/2inch pieces)1 med. onion (finely chopped)2-10 oz. cans chicken broth2 c. water, 5 lg. potatoes (diced) t. salt

t. white pepper t. dill weed c. flour2 c. & 1-12 oz. can evaporated milk

Directions:Fry bacon pieces until crisp and remove from panand drain into large pot. Add onion and saut inbacon grease until glossy. Add broth, water,

potatoes, salt, pepper, and dill weed, stirring toblend. Bring just to a boil and cover and reduceheat to simmer for 30 min., until potatoes aretender.

Stir flour into & and add to soup withevaporated milk. Cover and continue heating at

simmer for 30 min. until soup is hot, stirringoccasionally. Add bacon pieces before serving.Reduce heat for serving.


11/57

Cheese FishFrom Bonnie Wojtas, Stoughton, Wisconsin

Ingredients:6-8 fillets of fish (depending on size)1 c. bread crumbs c. grated Parmesan cheese1 egg c. milk

c. butter or margarine

Directions:Place fish in bread crumb and cheese mixture,then into milk and egg mixture and back into

bread crumb and cheese mixture. Melt butter in9x13pan, and place fish in pan.

Bake in 425 oven for 10 min., turn over and bakeanother 10 min.


12/57

Extra Meaty Cobb SaladFrom Christa Chaye Miller, York, Pennsylvania

Ingredients:

Marinade:3 cloves garlic (minced)4 Tbsp. grill seasoning blend4 Tbsp. Worcestershire sauce

4 Tbsp. red wine vinegar1/3 c. olive oil

Meats:1 lb. flank steak (venison steaks work great too!)

4 pieces thin cut chicken breasts

Salad:1 vine-ripe tomato (cut into wedges)8 oz. baby spinach

6 strips bacon (cooked and crumbled)1 lemon (or lemon juice)1/3 lb. bleu cheese (or a different kind of cheese)

Dressing:

3 T. ketchup1-2 Tbsp. vinegarpinch of lemon juice2 Tbsp. sugar3 Tbsp. olive oil


13/57

Extra Meaty Cobb Salad(Continued)

Directions:Heat a grill pan or outdoor grill to high heat. Grillflank steak 8 min. on each side. Grill the chicken3-4 min. on each side. Remove both meats to reston cutting board 5 min. Cut into thin strips, andtransfer to platter.

While the meat is still cooking, chop the tomatoand toss with spinach and bacon bits. Squeezelemon juice over the salad, and then drizzle someolive oil and salt and pepper. Top the meat with

several mounds of the salad, add dressing totaste, and enjoy!


14/57

Baked French ToastFrom Allrecipes.com

Ingredients:

1-pound loaf of Texas Toast (cut into 1 sticks)6 eggs2 c. & cream2 tsp. vanilla extract tsp. ground cinnamon

c. butter1 1/3 c. brown sugar3 Tbsp. light corn syrup

Directions:

Butter a 9x13baking dish and arrange the slicesof bread in the bottom. In a large bowl, beattogether eggs, cream, vanilla, and cinnamon. Pourover bread slices, cover, and refrigerate overnight.

The next morning, set dish out and preheat ovento 350. Turn each piece over and bake inpreheated oven, covered with foil, for 20 minutes.

In a small saucepan, combine butter, brown sugarand corn syrup; heat until bubbling. Pour overbread and egg mixture. Pour sauce over the topand bake uncovered for an additional 20 minutes.

Garnish with blueberries or walnuts, as desired.


15/57

Puppy ChowFrom Anne Smith, Greenville, South Carolina

Ingredients:

1 c. chocolate chips c. peanut butter6 c. Corn Chex cereal1 c. confectioners sugar

Directions:Melt chocolate chips with peanut butter and mixwith the Chex. Put in a paper bag and add sugar.Shake well.


16/57

White Christmas MixFrom Tradition

Ingredients:10 oz. package mini twist pretzels5 c. Cheerios5 c. Corn Chex cereal2 c. salted peanuts14 oz. package M&Ms

22 oz. white chocolate3 Tbsp. vegetable oil

Directions:

Line 3 baking sheets or cooling racks with

parchment or waxed paper and set aside.

In a large bowl, combine first 4 ingredients and

set aside.

In microwave-safe bowl, heat chips and oil onmedium heat for 2 min., stirring once. Then

microwave on high for 10-second increments and

stir, until smooth.

Pour over cereal mixture and mix well. Spreadonto prepared paper and cool. Break apart and

store in an airtight container.


17/57

Flavorful ChickenFrom Susan Kilgore, Oconto Falls, Wisconsin

Ingredients:

4 boneless, skinless chicken breasts4-8 slices bacon1 4-oz. jar dried beef1 c. sour cream1 can condensed cream of chicken soup

Directions:Place a piece or two of dried beef on the bottomof each chicken breast, and wrap with 1-2 baconslices, depending on size of breast.

Mix together sour cream and soup and spreadover chicken in baking dish.

Bake at 350 for about an hour.


18/57

Devilled EggsFrom Lynn Wagner, Quarryville, Pennsylvania

Ingredients:5 hard-cooked eggs (15) tsp. salt (1 tsp.)1/8 tsp. pepper (1/4 tsp.) tsp. dry mustard (3/4 tsp.)1 tsp. apple cider vinegar (3 tsp.)

2 Tbsp. melted butter (6 Tbsp.)

Directions:To hard-cook eggs, place eggs in pan, add enoughcold water to come above eggs, and bring

rapidly just to boiling. Turn off heat and set panoff burner to prevent further boiling. Cover andlet stand 15 min. Cool promptly and thoroughly incold water to make shells easier to remove and toprevent dark surfaces on yolks. When egg has

cooled, crack the shell in many pieces, then rollbetween hands to loosen shell. Start the peelingat the large end or the egg. Hold the egg underrunning water also helps to ease off the shell.

Cut shelled, cooled hard-cooked eggs in halveslengthwise. Remove yolks and mash; addremaining ingredients and whip until smooth andfluffy. Heap into whites and sprinkle with paprikaor chopped parsley.


19/57

Chocolate CakeFrom Lynn Wagner, Quarryville, Pennsylvania

Ingredients:

1 tsp. vanilla2 c. sugar2 eggs c. shortening1 c. cocoa

2 c. flour, sifted

Directions:Cream together vanilla, sugar, eggs, and Crisco.Combine 2 c. boiling water with 2 tsp. baking soda

and add alternately into the creamed mixture withcocoa and flour. The batter will be very runny.

Pour into greased and floured 9x13 pan, and

bake at 350 about 30-35 min.


20/57

Caramel FrostingFrom Lynn Wagner, Quarryville, Pennsylvania

Ingredients:

c. butter1 c. brown sugar c. milk2 c. sifted confectioners sugar1 tsp. vanilla

Directions:Melt butter in saucepan, stir in brown sugar. Cookand stir over low heat for 2 min. Add milk andcontinue stirring until boiling. Remove from heat.

Cool to lukewarm.

Put into small mixer bowl, add sugar and vanillawhile beating on low speed. Then beat on highspeed until spreading consistency (about 2 min.)with drops hot water or sugar.


21/57

Herbed Oven-Baked French Fries & Cheese SauceFrom magazines

Ingredients:4 potatoes, cut lengthwise into eighths1 tsp. canola oil.1 tsp. dried thyme or 1 Tbsp. snipped fresh t. coarsely ground black pepper

Directions:Heat oven to 400. Coat a shallow pan withnonstick spray. Mix potatoes with oil, thyme andpepper. Spread potatoes in a single layer in pan.Bake, turning occasionally until browned, 20-25

min.

Ingredients:1 can condensed cheddar cheese soup, undiluted c. milk

tsp. garlic powder tsp. onion powderPaprika

Directions:

In a saucepan, combine the soup, milk, garlicpowder, and onion powder; heat through. Drizzleover fries and sprinkle with the paprika.


22/57

Shrimp DipFrom Susan Landauer, Northbrook, Illinois

Ingredients:8 oz. cream cheese14 oz. mini shrimp, thawed1 bottle cocktail sauce1 small package finely shredded cheddar cheese

Directions:Spread cream cheese in a casserole dish or clearpie pan. Put shrimp on top, and cover withcocktail sauce. Sprinkle cheddar cheese on topimmediately before serving with crackers.


23/57

Blueberry Coffee CakeFrom Kelly Damm, Eugene, Oregon

Ingredients:1 c. sugar c. light brown sugar8 oz. cream cheese2 Tbsp. butter2 eggs

2 c. blueberries (fresh or frozen)1 Tbsp. vanilla2 c. flour2 tsp. baking powder tsp. cinnamon

tsp. salt1 Tbsp. cinnamon/sugar mixture


24/57

Blueberry Coffee Cake(Continued)

Directions:Heat oven to 350. Coat a bunt pan with non-stick cooking spray. Beat sugars, cream cheese,and butter until creamy. Add eggs and vanilla andbeat until smooth. In a small bowl, combine flour,baking powder, cinnamon, and salt.

Combine the flour mixture into the cream cheesemixtures. Fold in blueberries. Pour the batter intothe prepared Bundt pan and sprinkle withcinnamon/sugar mixture.

Bake for 1 hour or until toothpick comes out clean.Cool for 10 min., then invert onto a plate or

serving dish.

A powdered sugar/milk mixture glaze can be

drizzled over the top of the coffee cake, if desired.


25/57

Zucchini Bread

From Marion Wyma, Homer Glen, Illinois

Ingredients:3 eggs1 c. vegetable oil2 c. sugar2 c. grated zucchini, chopped coarsely

3 tsp. vanilla3 c. flour1 tsp. salt3 tsp. baking soda3 tsp. cinnamon

tsp. baking powder1 c. chopped walnuts

Directions:

Beat eggs until light and fluffy. Add oil. Continue

beating thoroughly. Add remaining ingredients inorder. Grease & flour 2 one-pound loaf pans.Bake at 325 at least 1 hour.


26/57

Milk SoupFrom Bonnie Wojtas, Stoughton, Wisconsin

Ingredients:1 egg? salt2 c. milk1 c. water1 c. flour

Directions:Put one egg and salt in middle of flour and blend,leaving lumpy. Bring milk and water to a boil, andthen add flour mixture, slowly stirring constantly.

Simmer 15 min. and salt to taste.

Serve with smoked fish, if desired.


27/57

Hot Almond N Cream DrinkFrom Kaye Oostdyk, Stoughton, Wisconsin

Ingredients:1 c. butter or margarine1 c. sugar1 c. packed brown sugar2 c. vanilla ice cream, softened2 tsp. almond extract

Ground nutmeg

Directions:In a saucepan over low heat, cook and stir butterand sugars for 12-15 min. or until butter is melted.

Pour into large mixing bowl, and add ice creamand extract. Beat on medium speed for 1-2 min.or until smooth, scraping bowl often.

This yields 4 c. mix.

To serve: Spoon c. mix into mug, add c.boiling water, and stir well. Sprinkle with nutmeg,and serve immediately.

(Mix can be stored in covered container inrefrigerator up to 1 week.)


28/57

Raspberry ChickenFrom Jane Goodwin, Clinton Township, Michigan

Ingredients: tsp. dried thyme tsp. rubbed sage tsp. pepper1 lb. boneless, skinless chicken (4 breast halves) c. seedless raspberry jam

2 Tbsp. orange juice2 Tbsp. cider or red wine vinegar

Directions:Combine thyme, sage, and pepper, and rub over

chicken. Lightly brown chicken in a skillet coatedwith nonstick cooking spray.

Cover and bake at 375 for 15 min. or until juicesrun clear.

In a saucepan, combine jam, orange juice, andvinegar. Bring mixture to a boil, and boil for 2min. Serve with the chicken.


29/57

Macaroni & CheeseFrom Lynn Wagner, Quarryville, Pennsylvania

Ingredients:1 lb. macaroni2 c. warm milk

Velveeta cheeseCrackers (Ritz)

Directions:Cook macaroni according to directions on box.Put milk in small pan on low heat. Drain macaroniand put macaroni in baking dish and layer withcrushed crackers and cheese. Put in remaining

macaroni and layer with crackers and cheese.Slowly pour warm milk over top, making sure youwet all crackers.

Bake at 325 until cheese melts (around 20-30

minutes).


30/57

Crab DipFrom Susan Landauer, Northbrook, Illinois

Ingredients:2 pkgs. imitation crab meat16 oz. cream cheese1/3 c. mayo or Miracle Whip1 tsp. mustard tsp. salt

tsp. garlic salt tsp. onion powder3 Tbl. Sauterne (white wine)4 Tbl. Confectioners sugar

Directions:Heat ingredients until smooth.


31/57

Shoo-fly PieFrom Lynn Wagner, Quarryville, Pennsylvania

Ingredients:Pastry for a 2-crust pie2 c. sifted flour c. sugar tsp. baking soda c. shortening

1 c. light molasses1 tsp. baking soda1 c. hot water

Directions:

Combine flour, sugar, tsp. baking soda andshortening, and mix to make crumbs. Dividecrumbs evenly between 2 pastry-lined pie pansand spread in smooth layers.

Combine molasses, 1 tsp. Baking soda, and hotwater. Pour over crumbs in pie pans.

Bake in moderate oven (375 F) for 40 min.Makes 10-12 servings.


32/57

Extra-meaty ChiliFrom Bonnie Wojtas, Stoughton, Wisconsin

Ingredients1 lbs. ground meat (beef and/or venison)2 cans tomatoes2 cans of kidney beans (one light, one dark)1 large onion2 Tbsp. + 2 tsp. chili powder

Garlic, salt, pepper to taste

Directions:Dice onions and brown with meat. Add all otheringredients and cook on stove for one hour (or in

crock pot on high for 4-5 hours or low for 8-10hours).

Garnish with shredded cheddar cheese and sourcream and serve with corn bread (follow directions

on canister).


33/57

Apple Chutney ChopsFrom TOHs 2006 Quick Cooking Annual Recipes

Ingredients:4 c. chopped, peeled apples c. golden raisins c. honey3 Tbsp. cider vinegar tsp. salt

tsp. ground ginger tsp. ground mustard tsp. curry powder4 bone-in pork loin chops (1 thick)1 Tbsp. vegetable oil

Directions:For chutney, in large saucepan, combine theapples, raisins, honey, vinegar, salt, ginger,mustard, and curry. Bring to a boil. Reduce heat;

simmer, uncovered, for 10-15 minutes or untilapples are tender.

Meanwhile, in a large skillet, brown pork chops inoil over medium-high heat for 2-3 minutes on

each side Reduce heat; cook, uncovered, for 10-15 minutes or until juices run clear. Serve withchutney.


34/57

Ham Potato PuffsFrom TOHs 2006 Quick Cooking Annual Recipes

Ingredients:1 tube (12 oz.) refrigerated buttermilk biscuits1 c. cubed fully cooked ham1 c. leftover mashed potatoes1 c. (4 oz.) shredded cheddar cheese, divided tsp. dried parsley flakes

tsp. garlic powder

Directions:

Press each biscuit onto the bottom and up thesides of a greased muffin cup. In a bowl, combinethe ham, potatoes, c. cheese, parsley, andgarlic powder. Spoon c. into each preparedcup. Sprinkle with remaining cheese. Bake at350 for 20-25 min. or until lightly browned.Serve warm. Refrigerate leftovers. (Yield: 10puffs)


35/57

Broccoli Ham BakeFrom TOHs 2006 Quick Cooking Annual Recipes

Ingredients:1 pkg. (10 oz.) frozen, chopped broccoli c. chopped onion4 Tbsp. butter, divided2 Tbsp. all-purpose flour2 c. milk

c. shredded cheddar cheese2 c. cubed fully cooked ham1 c. seasoned stuffing croutons, divided

Directions:

Cook broccoli according to package directions.Meanwhile, in a large saucepan, sautonion in 3Tbsp. butter until tender. Stir in flour untilblended; gradually add milk. Bring to a boil; cookand stir for 2 min., or until thickened. Reduce

heat; stir in cheese until melted.

Drain broccoli. Add the broccoli, ham, and 1 c.stuffing croutons to cheese sauce. Transfer to agreased 2-quart baking dish. Melt remainingbutter; toss with remaining croutons. Sprinklearound edge of casserole. Bake, uncovered, at350 for 25-30 min. or until golden brown.


36/57

Chocolate Whoopie PiesFrom Lynn Wagner, Quarryville, Pennsylvania

Ingredients:1 c. shortening2 c. sugar2 eggs1 c. sour milk2 tsp. vanilla

4 c. sifted flour1 c. cocoa2 tsp. salt1 c. hot water2 tsp. baking soda

Directions:Cream sugar and shortening. Add eggs and beat.

Add sour milk and vanilla. Sift flour, cocoa, andsalt; add to first mixture. Add soda and hot water

last. Drop on cookie sheet. Bake 8010 min. at400. Cool and put pie together with icing

(See separate recipe page.)


37/57

Chocolate Whoopie Pie IcingFrom Lynn Wagner, Quarryville, Pennsylvania

Ingredients:2 egg whites, beaten2 Tbsp. vanilla4 Tbsp. flour2 Tbsp. milk4 c. confectioners sugar

1 c. shortening

Directions:Add vanilla to beaten egg whites. Add flour, milk,and 2 c. of the sugar. Beat to a cream. Add

remaining sugar and shortening Beat untilsmooth and fluffy.


38/57

Rosemary ChickenFrom Christa Chaye Miller, York, Pennsylvania

Ingredients:Boneless, skinless chicken breastEVOORosemary (Dont like rosemary? Try thyme.)Garlic

Directions:Drizzle oil in the bottom of a casserole. Toss inrosemary (fresh is great, but dried works). Pop agarlic clove or two and toss in oil. Add salt andpepper. Cut up chicken and toss in the oil. Bake

at 375 until doneprobably 30 min.

(Pop garlic cloves by placing the side of yourknife on top of the garlic and giving it a goodwhack, then peel off the skins easily.)


39/57

Buffalo Chicken WingsFrom Christa Chaye Miller, York, Pennsylvania

Ingredients:

Chicken coating: c. flour tsp. paprika1/3 tsp. cayenne pepper (or chili powder)

tsp. salt10 chicken wings or 3 bone-in chicken breasts

Sauce: c. butter

1/3 c. Louisiana hot sauce tsp. ground pepper tsp. garlic powder

Directions:

Combine dry ingredients, and dip the chicken inthe mixture; refrigerate for 60-90 min.

Bake chicken for 50-60 min. at 400 (Wings willcook faster30 min.?)

Meanwhile, combine and heat sauce mixture overlow heat. Dip cooked chicken in hot saucemixture and serve.


40/57

Easy LasagnaFrom Christa Chaye Miller, York, Pennsylvania

Ingredients: lb. ground beef2 c. (24 oz.) spaghetti sauce2 c. shredded mozzarella or monteray jack. Jack1 c. ricotta or cottage cheese c. grated parmesan

1 egg2 Tbsp. chopped parsleyOven-ready lasagna noodles, uncooked

Directions:

Brown beef, drain fat, and add spaghetti sauce.Combine remaining ingredients except noodles.

Pour 1 c. of spaghetti sauce on bottom of 8x8pan. Layer lasagna on top of sauce. Cover with

about 1- c. of sauce mixture. Top with of thecheese mixture. Repeat layers, finishing withspaghetti sauce.

Cover with aluminum foil and bake 55 min.

Remove foil and bake 10 min. longer.


41/57

Honey ChickenFrom Christa Chaye Miller, York, Pennsylvania

Ingredients:4 boneless, skinless chicken breast c. honey c. butter (melted)1 tsp. curry powder1/3 c. Dijon mustard

1 tsp. salt

Directions:Cut chicken into small pieces. Brown in oil in afrying pan. Put chicken in 9x13 pan. In a

separate bowl, combine remaining ingredients.Pour over chicken. Bake at 350 for 20 min.


42/57

PizzaFrom Christa Chaye Miller, York, Pennsylvania

Ingredients:1 pkg. yeast2 tsp. brown sugar c. very hot water (105-110)

2 c. flour (1/2 wheat flour)

2 tsp. sugarSalt, oil

(For thicker crust, double recipe.)

Directions:Combine top ingredients and wait until yeastfoams (about 10 min.). Combine flour and sugarand then combine dry ingredients with other bowl.

Add oil as needed; knead, cover, and let dough

rise for hour to hours).

Roll out and bake at 485 for 10 min. Add sauce,cheese, and other toppings before bakingadditional 10 min. or until cheese is melted.

(I like using Contadina pizza sauce and pizzaseasoning. Cheese bread can be made with samecrust recipe, no sauce or toppings, and extraItalian seasoning.)


43/57

Sweet Potato CasseroleFrom Christa Chaye Miller, York, Pennsylvania

Ingredients:

Filling:1 c. sugar2 eggs1 tsp. vanilla

c. butter1/3 c. milk3 c. mashed sweet potatoes

Topping:

1 c. brown sugar1/3 c. flour1/3 c. butter1 c. pecans

Directions:Combine filling ingredients and spoon into lightlygreased casserole. Combine topping and spreadevenly on top. Bake at 350 for 30 min.


44/57

Baked CornFrom Lynn Wagner, Quarryville, Pennsylvania

Ingredients:3 eggs2 Tbsp. flour c. sugar2 c. corn1 c. milk

Salt and pepper, to taste

Directions:Mix together ingredients and spoon into casserole.Cook at 325 for about an hour.


45/57

Turkey & StuffingFrom Lynn Wagner, Quarryville, Pennsylvania

Ingredients:23-pound turkey2 loaves bread (preferably potato bread) c. celery med.-large onion2 eggs

2 c. milk

Directions:For stuffing, fill roaster pan with diced bread,celery, onion. Sprinkle with salt and pepper. Beat

eggs with fork and add milk. Pour over bread andmix. If not moist enough, add more milk.

For turkey, add 1-3 c. water and bake at 350 forfirst 2- hours, then at 275 to 300 for

remainder (4-5 hours). Reduce time if not stuffed.


46/57

Wassail BowlFrom Anne Smith, Greenville, South Carolina

Ingredients:1 qt. hot tea1 qt. cranberry juice1 qt. apple juice3 or more cinnamon sticks1 c. sugar

1 orange, sliced1 lemon, sliced2 c. orange juice c. lemon juice (from concentrate)12 whole cloves

Directions:Put spices in cheese cloth.

Combine all other ingredients except orange and

lemon slices. Bring to a boil and serve withorange and lemon slices as garnish.

(Makes 4 quarts.)


47/57

Little Applesauce MuffinsFrom Bonnie Wojtas, Stoughton, Wisconsin

Ingredients: c. soft butter c. sugar2 eggs tsp. salt c. melted butter

c. applesauce1 c. flour1 Tbls. Baking powder c. sugar mixed with t. cinnamon

Directions:In a large bowl, cream softened butter and sugaruntil fluffy. Beat in eggs one at a time, until lightand fluffy. Beat in applesauce. Stir together flour,baking powder, and salt Add to butter mixture,

stirring just enough to moisten. Spoon intogreased mini-muffin tin.

Bake at 425 for 15 min. While still warm, diptops in melted bitter first and then into cinnamon

sugar mixture. Best served warm.

Yield: 36 mini muffins


48/57

Broccoli SaladFrom Anita Wagner, Hobart, Indiana

Ingredients:

Salad:1 large bunch broccoli florets8 oz. mild cheddar cheese10-12 slices bacon, fried

c. diced onion

Dressing: c. sugar c. mayo or Miracle Whip

3 t. apple cider vinegar

Directions:Mix broccoli pieces, fried bacon (crumbled), andonion in large bowl. Mix dressing in separate

bowl. Then mix all in one bowl, and placecheddar cheese on top.


49/57

Boston Cream PieFrom Pampered Chef

Ingredients:

Cake:1 pkg. (9 oz.) yellow cake mix

Filling:

1 pkg. (3.4 oz.) instant vanilla pudding1 c. milk1 c. frozen whipped topping, thawed

Frosting:

c. sour cram1 Tbsp. margarine, softened1 c . powdered sugar c. (3 oz.) semisweet chocolate chips, melted t. vanilla extract

Milk


50/57

Boston Cream Pie(Continued)

Directions:Preheat oven to 350. Spray pan with vegetableoil spray; line center with parchment paper circle.Prepare cake mix according to package and pourbutter into pan. Bake 20-25 min. Let cool in pan10 min. Turn cake out onto serving plate, finish

cooling, and remove parchment paper.

For filling, combine pudding and milk and whiskuntil smooth and thickened. Whisk in whippedtopping. Spread in center of cake.

For frosting, whisk sour cream and margarine untilwell blended. Whisk in powdered sugar until wellblended. Melt chocolate chips and stir them intosugar mixture. Stir in vanilla and milk to desired

consistency. Spread frosting over pudding, andrefrigerate until ready to serve.


51/57

Potatoes Au GratinFrom Anne Smith, Greenville, South Carolina

Ingredients:9 Oreida hash brown patties (not browned) c. margarine3 c. & cream tsp. salt

Directions:On med. heat, melt butter, add & , and letheat. Pinch thawed patties apart. Put potatoes inhot milk mixture, and cook until thick. Sprinkleparmesan cheese on top.

Bake at 350 for 30 min.


52/57

Recipe Book Contents

Soups & Salads

Broccoli SaladCaramel Apple Salad

Chicken Salad

Devilled Eggs

Extra-Meaty Cobb Salad

Mrs. Whips Salad

Creamy Potato Soup

Extra-Meaty Chili

Milk Soup

__________________________________________________________________________________

_________________________________________

_________________________________________

_________________________________________


53/57

Main Courses

6-Minute Chicken

Apple Chutney Chops

Broccoli Ham BakeBuffalo Chicken Wings

Cheese Fish

Corny Chicken Bake

Easy Lasagna

Flavorful Chicken

Honey Chicken

Mexican Croissants

Pizza (& Cheese Bread)

Rosemary Chicken_________________________________________

_________________________________________

_________________________________________

_________________________________________

_________________________________________


54/57

Side Dishes

Baked Corn

Ham Potato Puffs

Herbed Oven-Baked French Fries & Cheese SauceMacaroni & Cheese

Potatoes Au Gratin

Sweet Potato Casserole

_________________________________________

_________________________________________

_________________________________________

_________________________________________

_________________________________________


55/57

Desserts

Boston Cream Pie

Carrot Cake

Chocolate Cake & Caramel FrostingChocolate Whoopie Pies & Icing

Monster Cookies

Shoo-fly Pie

_________________________________________

_________________________________________

_________________________________________

_________________________________________

_________________________________________


56/57

Snacks (& Breakfast Items)

Baked French Toast

Blueberry Coffee Cake

Extra-Moist Banana BreadLittle Applesauce Muffins

Puppy Chow

White Christmas Mix

Zucchini Bread

_________________________________________

_________________________________________

_________________________________________

_________________________________________

_________________________________________


57/57

Holiday Fare

Crab Dip

Hot Almond N Cream Drink

Raspberry ChickenShrimp Dip

Turkey & Stuffing

Wassail Bowl

_________________________________________

_________________________________________

_________________________________________

_________________________________________

_________________________________________

Documents

Recipes T. Wagner