“Julie’s college friend shared this recipe with us.”

1 cube margarine
1 cup canned milk (not condensed)
2 cups brown sugar
vanilla
salt

Cook together first three ingredients to soft ball.  Add salt and vanilla.  Pour over popped corn.  to make it a little less sticky, add 1/2 cup Karo syrup.

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1 cup mayonnaise
1 large container sour cream
1 T dry Hidden Valley Ranch dressing mix
1 T Lawry’s seasoning salt
1 T dill weed

Mix and serve with fresh vegetables, like carrots, broccoli, celery, etc.  Also a tasty dip on crackers or Ruffles.

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“These are some of the best sugar cookies you’ll ever taste!  Kids love them and they’re great to send on trips for munchies!”

1/2 cup shortening
1 cup sugar
1 egg
1/3 cup milk
1 tsp vanilla
2 3/4 cup flour
1/2 tsp cream of tartar
1/4 tsp salt
1/2 tsp soda

Combine ingredients in the usual way.  Roll dough 1/8 – 1/4″ thick.  Cut in shapes (use floured board.)  Bake on greased cookie sheet at 400 degrees for 5-7 minutes.  (Dough can be chilled but isn’t necessary.)  Frost.  (Can sprinkle with sugar prior to baking.)

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4 cups flour
1/2 tsp salt
3 tsp baking powder
1 cup oil
1 1/2 cups sugar
1 tsp vanilla
2 eggs
1 cup crushed and drained pineapple
1 cup nuts

Cream shortening and sugar.  Add vanilla, eggs and dry ingredients.  Bake at 350 degrees for 10-12 minutes.

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1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla
1 cup milk
2 cups flour
1/2 tsp baking powder
1 1/2 tsp soda
1/2 tsp salt
1/2 cup cocoa (or less)

Mix and drop by teaspoon on greased cookie sheet.  Bake for 10 minutes at 375 degrees.

Filling:

1/2 cup white shortening
2 cups powdered sugar
1 cup marshmallow creme
vanilla
3-4 tsp milk

Mix filling until creamy.  Put between 2 chocolate cookies.

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“We served this at Dale Rasmussen’s wedding reception.  It’s pretty and light–not terribly rich, but tasty!”

1 large package strawberry jello
2 package frozen strawberries
2 cups Dream Whip
1 angel food cake

Make jello.  When it starts to set, mix with whipped cream and berries.  Break cake into chunks and put in 9×13″ pan.  Pour jello mix over cake.  Stir and let set.

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Boil 1 package corkscrew-shaped pasta.  Rinse with cold water.  Add radishes, carrots, celery, black and green olives, mushrooms, etc.

Use zesty Italian dressing.  Fast, easy and good.


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“A quick meal in itself–ready to serve almost immediately.”

Brown small onion and 1 lb hamburger.  Drain.  In another pot, combine:

1 can tomato soup
1 can water
2 cans kidney beans

Heat–add hamburger.  Make paste of 3 T flour, 1-2 T chili powder and water.  Add to soup and cook until thickened.

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“This is a family favorite, requested when the entire family is together.”

Fillings:

Beef & Bean:
1 can hot chili
chopped onion
green pepper
shredded cheese
(Note:  We use one large can Nalley’s chili, with nothing added.)

Spicy Pork:
1 1/2 lb pork, cut into cubes.  Fry in 2 T oil.  Add 2 small chopped onions, 1 T garlic, 1 green pepper (chopped).  Cook and add 1/2 tsp salt, 1/2 tsp oregano, one 4 oz. can chopped green chilies.  Add a little water and cook until liquid is almost gone.

Chicken:
Make as for pork.

Put 1-2 tablespoons filling in center of flour tortilla shell.  Foll bottom up, sides over and top down.  Deep fry.  Top with fresh salsa and sour cream.

Fresh Salsa:

4 medium chopped tomatoes
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1/2 cup oil
3-4 T chopped chili peppers
1 T vinegar
1 tsp salt
1 tsp sugar
1/4 tsp pepper

Mix together and refrigerate for several hours.


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“This recipe, which I got from my sister-in-law’s mother, Shauna Brimhall, is delicious.  Makes two cake pans full.”

14 medium potatoes
2 can cream of chicken soup
1 cube melted butter
2 cups sour cream
1/2 cup chopped onion
1 cup grated cheese
2 cups crushed corn flakes

Boil and peel potatoes.  Let cool, then grate.  Make sauce of soup, sour cream, butter, onion and cheese.  Stir sauce into potatoes.  Pour into baking dish.  Cover the top with corn flakes and 2 tablespoons melted butter.  Bake at 350 degrees for 25 minutes or 15 minutes on “roast” in microwave.


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