“A good casserole to make because almost everything is in the cupboard.”

Brown together:

1 1/2 lb hamburger
2 onions
salt and pepper

Mix and boil for 14 minutes:

3/4 cup rice
1 3/4 cold water

Add:

1 can cream of mushroom soup
1 can cream of chicken soup

Mix all ingredients together in 9 x 13″ pan and top with 1 can of (La Choy) Chow Mein noodles. Bake at 350 degrees for 20 minutes.

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Bring to a boil:

1 cup sugar
1 cup white karo syrup

Remove from heat and add:

1 tsp vanilla
1 1/2 cups peanut butter

Add:

5 cups dry cereal (we like cornflakes)

Drop by spoonful onto waxed paper

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This is a family traditional holiday cookie. I usually have to hide the dough while it is chilling. Time and time again I’ve gone to bake the cookies and the dough is half gone from two-legged Christmas mice, with the last name of Sibbett, stealing it before it is baked!

Cream together:
2 cups brown sugar
1 cup shortening

Add:
1 well-beaten egg

Sift together:
3 ½ cups freshly-ground whole wehat flour
1 tsp baking soda
1 tsp cream of tarter

Add dry ingredients to creamed sugar and shortening, then add:

1 cup chopped nuts
1 cup chopped dates
1 tsp vanilla
few drops either maple or almost flavoring

Mix thoroughly. This makes a thick batter, and I usually mix it with my hands towards the end. Form into 6-7 inch rolls. Wrap in plastic wrap or waxed paper and chill overnight.

Slice thin and place on well-oiled baking sheet. Bake in hot (410˚) oven for 10 minutes or until delicate brown. Do not over bake. Makes 100 servings.

Because I use whole wheat flour, I add a little more milk. Dough should not stick to hands, and should be easily handled. Add a little flour or milk until makes good rolls.

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Crust

2 cups freshly-ground whole wheat flour
2/3 cup shortening
1/3 cup water

Makes enough dough for two crusts; roll out and put into two pie pans.

Pie Filling:

2 cups pumpkin
¾ tsp salt (I omit)
1 2/3 cups canned milk (1 can)
2 beaten eggs
3//4 cup sugar
1 T butter (I omit this too)
1 ¼ tsp cinnamon
1/4 tsp ginger
¼ tsp nutmeg
1/8 tsp cloves

Pour into two pie crusts. Bake 45 minutes at 425˚.

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21/4 cups unsifted all-p0urpose flower
1 tsp baking soda
1 cup butter or margarine, softened
¼ cup sugar
¾ cup firmly packed brown sugar
1 tsp vanilla
1 (4 serving size) chocolate or vanilla instant pudding
2 eggs*
12 oz chocolate chips
1 cup nuts, chopped

Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. Batter will be stiff.

Drop by rounded measuring teaspoonfuls onto ungreased baking sheets, about 2” apart. Bake at 375˚ for 8-10 minutes.*

Makes about 7 dozen. *In high altitudes, use large eggs and bake 9-11 minutes.

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½ cup butter or margarine, melted
1 cup sugar
1 tsp vanilla
2 eggs
½ cup flower
1/3 cup cocoa
¼ tsp baking powder
¼ tsp salt

Preheat oven to 350 degrees. Grease bottom only of 9” springform pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; using spoon, beat well. Stir together blower, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Spread batter into prepared pan.

Bake 25 to 30 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven; cool completely in pan on wire rack.

Prepare cream layer and spread over top of cake:

Cream Layer: In small mixer bowl, beat one 8-ounce package softened cream cheese and 1 cup powdered sugar until well blended. Gradually fold in 1 cup frozen whipped topping, thawed, until well blended.

Spread one cup cherry pie filling over Cream Layer. Put in fridge for several hours.

With knife, loosen dessert from side of pan; remove side of pan. Cut into wedges; garnish with remaining pie filling.

Cover and refrigerate leftover dessert. Makes 10-12 servings.

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Dressing:
1/2 cup vegetable oil
2 T lemon juice
2 T red wine vinegar
1 tsp oregano leaves
1/2 tsp dry mustard
1/2 tsp basil
1/4 tsp paprika
1/4 tsp thyme
1 clove garlic, crushed
dash pepper

Combine all ingredients and refrigerate at least one hour.

Salad:
2 1/2 cup pasta shells or spirals -uncooked
1/2 medium red onion, thinly sliced
2 medium tomatoes
1 cup broccoli florets, cooked tender-crisp
2/3 cup sliced pepperoni
4 hard-cooked eggs, wedged

Cook pasta, following package directions. Rinse cooked past in cold water to prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just before serving, slice tomatoes into eights and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately.

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Make bread dough (may use your own recipe if desired)

1 1/2 cup water
2 T powdered milk
1 1/2 tsp. yeast
3 cups bread flour
3 T sugar
2 T butter

Let rise about 60 minutes

Filling:

1 1/2 lbs ground beef
1 T onion
salt and pepper

Cook and brown beef and onion. Add 1/2 catsup (enough to coat the beef well, not sloppy).  Roll out 1/2 of dough and stretch to fit a large cake pan. top with beef mixture.

Sprinkle with:

1 cup grated mozzarella cheese
1 cup cheddar or American cheese

Roll out remaining dough; stretch over top. Tuck in edges, brush with butter. Let rise about 25 minutes.

Bake at 375 degrees for 25 minutes.

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1/4 cup margarine
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can (10 3/4 ounce) condensed cream of mushroom  soup
1 can (10 3/4 ounce) condensed cream of chicken soup
2 cans (10 ounces each) ROTEL diced tomatoes and green chilies
2 cups cubed cooked chicken OR 1 lb. hamburger
12 corn tortillas, torn into bite-sized pieces
2 cups (8 ounces) shredded cheddar cheese

Preheat oven to 325 degrees. In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes. Add soups, Rotel and chicken, stirring until well blended. Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbling.  Makes 8 servings.

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Mash 2 ripe avocados.  Blend in:

1 chopped tomato
1/4 cup grated onion
1/2 teaspoon seasoned salt
1 tablespoon lemon juice

Makes 2 1/2 cups.

Note:  I don’t use that much onion.  Add only to taste.

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