WELCOME TO MY RECIPE PAGE

OVERNIGHT RAISIN OATMEAL PANCAKES

2 cups old fashioned oats
2 cups buttermilk
2 large eggs
1/4 cup butter or margarine melted and cooled
1/3 cup dark raisins
1/2 cup all purpose flour
2 Tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
Mix oats and buttermilk in large bowl. Cover and refrigerate
overnight. When ready to cook beat in eggs and butter. Stir
in raisins. Mix flour, sugar, baking powder, baking soda
cinnamon and salt. Add to oat mixture and stir briskly
just until moistened. Let batter stand 20 minutes
Pour 1/4 cup batter onto griddle, if batter seems too thick
add more buttermilk, one tablespoon at a time up to 3
tablespoons. Makes about 18 pancakes.
NOTE: These pancakes take a little longer to cook than most

LOLA'S FRUIT CAKE

2 bags Low Fat Blueberry Muffin Mix
16 oz. candied red cherries
16 oz. candied fruit mix
2-1/2 cups English Walnuts
1-1/2 cups of raisins
2 eggs
Pint applesauce
Mix Muffin mix, eggs and applesauce, add the fruit and nuts
into the batter. Makes a stiff dough. If more moisture
is needed put in small amounts of orange juice to right
moisture. Bake in greased and floured tube pan
at 325 degrees for 1-1/2 hours testing with toothpick or
knife for doneness

LOLA'S SPLIT PEA SOUP

2 cups Green Split Peas
1/4 to 1/2 lb. minced bacon
1 large to medium white onion
1/4 cup fresh minced celery or 1/2 teaspoon celery seed
2 Bay leaves
Pinch of Cumin (optional)
1 cup of whole milk
1 medium diced potato or 1/2 cup of Instant potatoes
Salt to taste
Add chopped carrots if preferred
Saute bacon until brown (can substitute real bacon bits)
stir in onion and cook til transparent, add split peas
and stir until they appear revived and green in color
add celery, potatoes and carrots. Pour approx. 2 quarts
water and bring to boil. Once it has started to boil lower
heat until it is simmering the add bay leaves and cumin
Simmer until peas are soft, add your whole milk and salt
to taste and continue to simmer but stir frequently as it
tends to stick. Watch your water level as you may need more
water due to evaporation.
NOTE: If you use instant potatoes and bacon bits, add these
with the whole milk at the end of cooking process.
4 Servings

ZESTY SALMON BURGERS

1 can (14-3/4 oz) salmon, drained, skin and bones
removed
2 eggs
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/4 cup mayonaise
1 to 2 Tablespoon prepared horseradish
1 Tablespoon dried pimentos (optional)
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoon butter or margarine
4 Kaiser rolls split
Lettuce leaves
Combine first 9 ingredients, mix well. Shape into 4 patties
In skillet over medium heat cook patties in butter until
browned, about 6 minutes on each side. Serve on rolls with
lettuce 4 servings
NOTE: When I mixed these they felt a little too wet so I
put some bread crumbs on the outside and made them
a little smaller as Gene likes his crisp so I made
7 patties instead of 4.

SWEET SPINACH SALAD

1 pkg. (10 oz.) fresh spinach,torn
1 can (11 oz) mandarin oranges, drained
10 cherry tomatoes, halved
1 cup sliced fresh mushrooms
DRESSING:
1/3 cup sugar
3 Tablespoons cider vinegar
1 Tablespoon honey
1/2 teaspoon dried minced onion
1/2 teaspoon celery seed
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon lemon juice
1/2 cup vegetable oil
1 can (2.8 oz.) french fried onions
In microwave safe bowl combine dressing ingredients
EXCEPT oil and fried onions. Microwave on high 1 to 1-1/2
minutes, stir until sugar is dissolved, whisk in oil
Drizzle over salad and toss to coat. Spinkle with fried
onions, serve immed. 6-8 servings

CRANBERRY SALAD

1 pkg. cranberries (ground)(not cooked)
2 oranges (ground)
1 orange peel (ground)
1/2 cup chopped pecans
1 6 oz. pkg. strawberry jello
2 cups sugar
1 pkg. unflavored gelatin Note: Kim told me her mother
adds another pkg of gelatin
Grind cranberries, oranges, and peel. Place in bowl and
pour sugar over, let set 30 minutes. Mix gelatin and jello
with 3 cups boiling water, pour over cranberry mixture
Pour into a mold and chill until set (Kim's mother fixed this
at Thanksgiving, Gene and I thought it was very tasty)

SPINACH DIP

1 package (10 oz.) frozen chopped spinach,
thrawed and drained well
1 container (16 oz.) sour cream
1 cup Hellman's or Best Foods real or light mayonaise
or low fat mayonnaise
1 package KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) water chestnuts drained and chopped (optional)
3 green onions, chopped
Note: Maxine says she uses this with Hawaiian Bread, hollows
out the round loaf and puts the mixture in the bread
bowl and puts the pieces of bread around the bowl for
guests to dip or spread the dip on

ICE BOX CRESCENT

4 Cups Flour
1 Cup cold Milk
2 Tablespoons Sugar
3 Egg Yolks
1 Teaspoon Salt
1 Pkg Yeast (dissolved in 1/4 cup warm water)
1 Cup Cold Butter or Margarine
Sift flour, sugar and salt, add butter and cut into flour
mixture as for pie crust.
Beat egg yolks and combine with milk and dissolved yeast
Add to flour mixture and mix well. Refrigerate overnight
Divide dough into 3 or 4 parts. Roll out like pie crust
FILLING: 3 Egg Whites - beaten stiff
1 Cup Sugar (or less)
1 Cup finely chopped Nuts
Spread this mixture over dough and roll as for jelly roll
Place on greased pans in crescent shape. Let rise 1 to 1-1/2
hours. Bake at 350 degrees for 25 minutes (lower temperature
if browning too much).
FROST with powdered sugar, butter and cream frosting
Sprinkle with nuts or decorate with candied fruits
Note: I always seem to make these too large so this year
will divide into 5 parts

PUMPKIN ROLL

3 Eggs - beat on high for 5 min.
1 Cup Sugar - gradually add to eggs
Stir in: 2/3 cup Pumpkin and 1 tsp. lemon juice
Mix together: 3/4 Cup Flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp nutmeg
1/2 tsp salt
Fold into pumpkin mixture
Spread in greased and floured 15 x 10 x 1 pan (cookie sheet)
Top with 1 Cup finely chopped nuts
Bake 375 degrees for 15 min.
Turn out onto a dish towel sprinkled with powdered sugar
Start at narrow end, roll towel and cake together and leave
til cool
FILLING: 1 cup powdered sugar, 2-3oz. pkg cream cheese
4 Tablespoons butter, 1/2 tsp vanilla, few drops lemon juice
Beat all ingredients together until smooth. Unroll cake,
spread filling and roll up again.
Note: 1 large can pumpkin makes 3 rolls but mix each roll
separately as when you spread on cookie sheet it is very thin
and it would be hard to judge dividing the recipe
These rolls freeze well and make an excellent hostess gift

SOUR CREAM PUMPKIN BUNDT CAKE

3 Cups all purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
1 cup pumpkin
1 cup (8oz.) sour cream
2 teaspoons vanilla extract
Streusel (recipe follows)
Glaze (recipe follows)
Preheat oven to 350 degrees. Grease and flour 12 cup bundt pan
Combine flour, cinnamon, baking soda and salt in medium
bowl. Beat granulated sugar and butter in large mixer bowl
until light and fluffy. Add eggs one at a time beating well
after each addition. Add pumpkin, sour cream and vanilla
extract, mix well. Gradually beat in flour mixture
To assemble: Spoon half of batter into prepared pan. Sprinkle
Streusel over batter not allowing streusel to touch sides of
pan. Top with remaining batter. Make sure batter layer
touches edges of pan. Bake for 55 to 60 minutes or until
wooden pick comes out clean. Cool for 30 minutes in pan on
wire rack. Invert onto wire rack to cool completely. Drizzle
with Glaze.
STREUSEL: 1/2 cup packed brown sugar, 1 teaspoon ground
cinnamon, 1/4 teaspoon ground allspice, 2 teaspoons butter
or margarine.
Combine brown sugar, cinnamon and allspice in small bowl
Cut in butter with pastry blender or two knives until
mixture is crumbly
GLAZE: Combine 1-1/2 cups sifted powdered sugar and 2 to
3 tablespoons orange juice or milk in small bowl, stir
until smooth

SOUR CREAM YEAST ROLLS

1/2 cup warm water
2 pkgs dry yeast
1/3 cup sugar
1 cup sour cream
2 large eggs
1 tsp salt
About 4 cups flour
Dissolve yeast in warm water. Stir in sugar, eggs, salt
and sour cream and 1-1/2 cups flour. Beat together until
smooth. Work in 2 cups flour by spoon or hand.
Put 1 cup flour (or less) on board, turn out dough and knead
to make a light soft dough, easy to handle. Put in greased
warm bowl. Let rise until doubled. Punch down and turn out
onto a floured board. Roll to 1/2 to 1 inch thickness and
shape. Let rise in greased pan until double in size.
Bake 400 degrees for about 10 minutes.

WHITE CHILI

1 lb. great northern beans
4 cups chicken broth
1 garlic clove (minced)
1 small onion (chopped)
4 oz. can green chilies (chopped)
1-1/2 tsp chili powder
4 cups chicken (cooked and chopped)
Garnish: 3 cups Monterey Jack cheese (shredded)
Place beans in a dutch oven, cover with water and soak
overnight, drain.
Combine beans, broth, garlic, green chilies and onion
Bring mixture to a boil. Reduce heat and simmer 3 hours
Add chili powder and chicken, simmer 1 hour. Spoon into
bowls and garnish with cheese. Serves 8 to 10 (Lola's Recipe

GOURMET CHICKEN BREASTS

Boned Chicken Breasts
Package of Uncle Bens Long Grain Wild Rice Blend
Mushrooms, fresh
Cook Rice according to directions on box
When cooked slice fresh mushrooms into rice and mix
With an ice-cream scoop place a mound of rice mixture
onto a lightly greased jelly roll pan
Take the chicken breast and form it over the rice tucking
it around to completely cover the rice
When all are in place chill in refrigerator for an hour
if possible
Melt butter and brush each chicken breast generously with
melted butter. Sprinkle lightly with salt and pepper
Bake at 350 degrees until golden brown about 45 min
Turn off oven and leave door ajar and let stand in oven
to absorb juices into the rice

CLAM CHOWDER

In a large frying pan cook 8 strips of bacon cut into small
pieces (I find it easier to micowave the bacon and break
into pieces which I add later),I use just a little of the
bacon grease to saute 2 medium onions chopped and 2 cups
chopped celery until vegetables are tender
Add 2 cans Campbells Cream of Potato Soup with 1-1/2 soup
cans milk. Heat just to boiling. Add 2 cans about 7oz. each
minced clams with nectar. Heat though.

BETTY'S BEANS

1 lb. ground beef
1 small onion chopped
1 small green pepper chopped
Brown all together and add
1 large or 3 medium cans pork and beans
1 cup water
1 cup ketchup
3 tablespoons brown sugar
3 tablespoons chilli powder
2 Tablespoons white vinegar
Cook in crock pot as long as you want

SPARKLING SALAD MOLD

1 3 oz. pkg. lime jello
1 cup min. marshmallows
1 can lemon-lime pop
Heat pop to boiling, dissolve jello and marshmallows
Chill til slightly thick
Add: 3/4 cups shredded cabbage
1/2 cup shredded carrots
1 can crushed pineapple drained
1/2 cup chopped walnuts or pecans
1 cup mayonaise
1 cup whipped whipping cream
Fold in jello, pour into mold.

MEAT LOAF

Mix 1-1/2 lbs. Ground Beef with
1 cup bread crumbs
1 tablespoon worchestire sauce
1 teaspoon dry mustard
2 teaspoons salt
1/8 teaspoon pepper
3/4 cups milk
2 eggs

Bake 350 degrees 30-45 minutes Spread with topping
1/2 cup catsup
2 tablespoon each brown sugar and vinegar
Spread over loaf and bake another 20 minutes.
I usually double the topping recipe

MALLOW WHIPPED SWEET POTATOES

Combine 4 cups hot mashed sweet potatoes
1/2 cup butter or margarine
1/4 cup orange juice
1/2 teaspoon salt
Whip in 1 cup min. marshmallows
Place in 1-1/2 qt. casserole. Bake at 350 degrees 20 min
Top with additional marshmallows and return to oven until
marshmallows are lightly browned. 6 to 8 servings
(Add chopped pecans and a little amaretto liqueur for additional flavor)

CHOCOLATE SAUCE FOR ICE CREAM

2 sticks margarine
3 heaping tablespoons cocoa
3 cups sugar
14 1/2 oz. can of evaporated milk
1 tablespoon vanilla

Melt margarine. Stir cocoa and sugar until well mixed and
add to margarine. Add milk stir until blended. Heat thoroughly
until slightly thickened. Add vanilla. Keep in
refrigerator. Makes 1 quart.

CHOCOLATE SHEET CAKE

2 cups sugar
2 cups flour
Mix these two ingredients together

Put in sauce pan 3 Tblsp cocoa, 1 stick margarine
1 cup water, and 1/2 cup crisco
Bring to Boil and Pour over dry ingredients while hot and add:
1/2 cup sourmilk or buttermilk
1 tsp soda
2 eggs
Beat well and add:
1 tsp vanilla, pinch of salt and pour into 12 x 18 greased pan.
Bake 20 min at 400 degrees

Frosting

1 cube margarine, 2-1/2 Tblsp cocoa, 6 Tblsp milk
Using same saucepan you used to heat hot ingredients for cake
Heat on stove, when melted, remove from heat and add 1 box
powdered sugar, 1/2 cup
chopped nuts, vanilla. Frost when cake is done and still hot.

JEWEL'S COLE SLAW

1 medium head cabbage, chopped (I slice it in long strips)
1 cup chopped celery
1 scant cup choppped onions
1 cup green pepper cut in strips
1 cup sugar
1/4 cup vinegar
1 Tablespoon Celery seed and 1 Tablespoon mustard seed
1 Tablespoon Salt

Pour this mixture over cabbage and mix, refrigerate. Can be
kept for several days in refrigerator.

MRS NIXON'S CHICKEN CASSEROLE

4 cups cooked, boneless, cut-up chicken (can be whole chicken or
breast meat only
2 Tablespoons lemon juice
3/4 cup mayonaise
1 teaspoon salt
2 cups chopped celery
4 hard boiled eggs, chopped
1 can cream of chicken soup
1 teaspoon minced onion
2 pimentoes, chopped

Mix ingredients together and put in 9 x 13 casserole pan
Top with 1 cup grated cheddar cheese
2/3 cup toasted sliced almonds
1-1/2 cup crushed potato chips
Bake at 400 degrees for 20-25 minutes
Serves 10

LAYERED BANANA PINEAPPLE DESSERT

1-1/2 Cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine or butter, melted
3 Bananas, sliced
1 pkg. (8 oz) cream cheese, softened
3-1/2 cups cold milk
2 pkgs (4 serving size)jello vanilla flavor Instant Pudding
1 can (20 oz) crushed pineapple, drained
1 tub (8 oz) Cool Whip Whipped Topping, thawed

Mix graham cracker crumbs, sugar and margarine in 13 x 9 inch
pan. Press evenly onto bottom of pan. Arrange banana slices on
crust.
Beat cream cheese in large bowl with wire whisk until smooth
Gradually beat in milk. Add pudding mixes, beat until well
blended. Spread evenly over banana slices. Spoon pineapple
over pudding mixtures. Spread whipped topping over pineapple.
Refrigerate 3 hours or until ready to serve.

(Can use sugar free Jello or reduced calorie and cool whip
lite whipped topping. This is one of Gene's favorite desserts

SPICED PEACHES

29 oz. can of peaches, halves or slices
2 Tablespoons vinegar
1 teaspoon whole cloves
1 stick cinnamon
3 Tablespoons brown sugar

Add vinegar, cloves, cinnamon and brown sugar to peach syrup
and simmer for 15 minutes. Cool and add peaches. Chill and
serve as a side dish. Prepare 2 to 3 days before serving.
These are similar to the peaches at Shoneys.

ORANGE CREAM FRUIT SALAD

1 (20 oz) can pineapple chunks, drained
1 (16 oz) can peach slices, drained
1 (11 oz) can mandarin oranges, drained
1 box (3.5 or 3.75 oz) instant vanilla pudding
1-1/2 cups milk
1/3 cup (thawed) frozen orange juice concentrate
3/4 cup low-fat sour cream

In a large bowl combine the drained fruits and set aside
In a small bowl combine the dry pudding, milk and orange
juice concentrate. Beat 1 to 2 minutes or until well blended
Beat in the sour cream
Add this cream mixture gently to the fruits
Cover and chill several hours

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