Southern Ambrosia Apple Pie

Southern Ambrosia Apple Pie
1/2 c brown sugar,Packed
1/2 c apple juice
2 T butter (or margarine)
2 T cornstarch
1/4 t salt
4 c thinly sliced baking apples
-Peeled
2 t lemon juice
1 pastry shell (9 inches)
-baked
1 egg
2/3 c evaporated milk
1/2 c sugar
1/2 c flaked coconut
2 t vanilla extract
1 t cinnamon,Ground
Pecan Cream Topping
1 pk cream cheese,(8 ounces)
-softened
1/2 c sugar
3/4 c chopped pecans,toasted
1 t vanilla extract
1 ct frozen whipped topping,(8
-ounces) thawed
pecans toasted,optional
In a saucepan over medium heat, bring brown sugar, apple juice,
butter, cornstarch and salt to a boil. Stir in apples and lemon juice;
cook and stir over low heat until apples are crisp-tender, five to
eight minutes. Pour into a pastry shell. In a small bowl, beat egg,
milk, sugar, coconut, vanilla and cinnamon. Mix well. Pour over apple
mixture. Bake at 350 degrees for 40-45 minutes or until mixture is set.
Cool on a wire rack. For topping, beat the cream cheese and sugar in a
mixing bowl. Stir in pecans and vanilla. Fold in whipped topping.
Spread over pie. Garnish with pecans if desired. Chill for four to six
hours.

Southwestern Kabobs

Southwestern Kabobs
Yield: 4 Servings
4 ea boneless top loin pork
-chops,cut into 1" cubes
4 T taco (or fajita seasoning)
1/2 ea green bell pepper,seeded &
-cut into
1" pieces
1/2 lg onion,peeled & cut into
1" pieces
In a plastic bag or shallow bowl, toss together pork cubes with
desired seasoning until pork is evenly coated. Thread pork cubes,
alternating with pepper and onion pieces, onto skewers. Grill over a
medium-hot fire, turning occasionally, until pork is nicely browned.
If using wooden skewers, soak in water for 20 minutes before using.

Southwestern Souffle

Southwestern Souffle
1 md onion,chopped
1 md green pepper,chopped
2 T butter
3 ea egg
2 c milk
1 t salt
1/2 t sugar
1 1/2 t red pepper flakes
1 c colby jack cheese,shredded
8 oz cream cheese,softened
8 oz tuna,drained
16 oz creamed corn (up to 18 oz)
1 1/2 cu corn chex®,coarsely
-broken
Preheat oven to 325.
Saut green pepper and onion in butter until limp. Beat together eggs,
milk, salt, sugar, pepper flakes, and cream cheese. Stir in sauteed
vegetables, shredded cheese, tuna, and Corn Chex. Pour into buttered 2
quart dish. Bake 45 to 50 minutes. Garnish with French fried onions
if desired..

Spaghetti Pie

Spaghetti Pie
Yield: 6 Servings
**crust**
6 oz spaghetti
2 T butter,melted
1/3 c parmesan cheese,Grated
2 ea eggs,well beaten
**filling**
1 lb beef,Ground
1/2 c onion,chopped
1/4 c green pepper,chopped
8 oz canned tomatoes,cut up
6 oz tomato paste
1 t sugar
1 T worcestershire sauce
1/2 t garlic powder
1 T chili powder
1/4 c red wine (optional)
ripe olives (optional)
-sliced
1 t oregano
1 cn mushrooms (small can)
1 c cottage cheese
1 c mozzarella cheese,shredded
Crust: Cook spaghetti according to package directions; drain. You
should have approximately 3 1/2 cups cooked spaghetti. Stir butter
into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti
mixture into a crust in a buttered 10" pie plate.
Filling: In a skillet, cook ground beef, onion, and green pepper until
meat is browned and vegetables are tender. Drain off excess fat. Stir
in tomatoes, tomato paste, sugar, Worcestershire sauce, garlic powder,
chili powder, wine, olives, oregano and mushrooms. Simmer slowly for
20 minutes.
Spread cottage cheese over bottom of spaghetti crust. Fill pie with
meat mixture. Cover with foil and chill in refrigerator 2 to 24 hours.
Bake, covered, at 350 for one hour. Uncover, sprinkle with Mozzarella
cheese, and bake five minutes more. Let set ten minutes and serve.

Special Cashew Pie

Special Cashew Pie
FILLING
1/4 c brown sugar,firmly packed
3 T butter,softened
1/2 c light corn syrup
1/2 c sour cream
1 t vanilla
3 eggs
1 c cashews,chopped
PASTRY
3 c flour
1 c shortening
1 egg,5
5 T water
1 t vinegar
1 t salt
FILLING In large bowl, beat brown sugar & butter until light &
fluffy. Add corn syrup, sour cream & vanilla. Beat until smooth.
Beat in eggs, one at a time, blending well after each addition. Stir
in cashews. Pour into 9" crust lined pan. Bake at 350 degrees for 45-
50 minutes, or until top of pie is golden brown. Cover edges of crust
if needed to prevent excessive browning.
PASTRY - Beat egg; add water, vinegar & salt, mix together. Cut
shortening into flour until crumbly. Add egg mixture. Roll dough out
onto lightly floured surface & fill a 9" pie pan. Cut excess off &
crimp edges. This may be kept in ice box until ready to use.

Spicy Thai Chicken Salad

Spicy Thai Chicken Salad
Yield: 6 Servings
1 pk precooked,(6-ounce) grilled
chicken strips,cut into
-1/2-inch pieces
3 c rice,Cooked
6 c pre-cut coleslaw mix
1/4 c cilantro leaves,Chopped
1 Thai peanut sauce,(11-1/2
-ounce)
1/4 c vegetable oil
1/4 c water
3/4 c coarsely dry-roasted
-peanuts,Chopped
In a large bowl, combine chicken strips, rice, coleslaw mix and
cilantro. In medium bowl, whisk together peanut sauce, oil and water;
add to rice mixture and toss well. Garnish with peanuts.

Spring Garden Cake

Spring Garden Cake
1 c walnuts,coarsely chopped
1 1/4 c canola oil
2 c softasilk
1 1/2 t cinnamon
1 t baking powder
1 t salt
2 c sugar
4 lg eggs
4 c carrots,grated
zest of 2 oranges,Grated
**cream cheese icing**
1 lb cream cheese,room
-temperature
1 butter,Unsalted
2 c powdered sugar
1 t vanilla
Heat oven to 350. Spread nuts on baking pan; toast until fragrant,
about 10 minutes. Lightly oil and line one 9" x 13" baking pan with
parchment. In a bowl, sift flour, cinnamon, baking powder, and salt.
Set aside. In bowl of an electric mixer, combine oil and sugar.
Slowly add half of the flour mixture; mix on low until blended.
Alternate eggs with remaining flour in 3 additions, beginning and
ending with flour. Mix until combined, about 1 minute. Transfer
batter into a mixing bowl; stir in carrots, zest and nuts. Pour batter
into baking pan. Bake cake until golden and firm, about 1 hour.
For zucchini layer, substitute 3 cups zucchini for carrots; omit
walnuts and orange zest and add 2 teaspoons ground ginger.
Cream Cheese Icing: Beat cheese until smooth. Gradually add butter,
sugar, and vanilla; beat on low speed until creamy. Turn mixer on high
and beat for 2 minutes.
Frost cakes and refrigerate. Decorate with ground chocolate wafers and
marzipan to make cake look like a spring garden.

State Fair Cream Puffs

State Fair Cream Puffs
Yield: 10 Servings
1 c water
1/2 c butter,no substitutes
1 c all-purpose flour
1/4 t salt
4 eggs
2 T milk
1 egg yolk,lightly beaten
2 c whipping cream
1/4 c confectioners' sugar
1/2 t vanilla extract
additional confectioners'
-sugar
In a saucepan over medium heat, bring water and butter to a boil.
Add flour and salt all at once; stir until a smooth ball forms. Remove
from the heat; let stand for 5 minutes. Add eggs, one at a time, beating
well after each addition. Beat until smooth. Drop by 1/4 cupfuls 3 inches
apart onto greased baking sheets. Combine milk and egg yolk; brush
over puffs. Bake at 400 for 35 minutes or until golden brown. Remove to
wire racks. Immediately cut a slit in each for steam to escape; cool. In a
mixing bowl, whip cream until soft peaks form. Gradually add sugar and
vanilla, beating until almost stiff. Split puffs; remove soft dough.
Add filling; replace tops. Dust with confectioners' sugar.

Strawberry Colada Cake

Strawberry Colada Cake
Cake
1 c sour cream
3/4 c cream of coconut
3 lg eggs
1/4 c safflower oil
2 c cake flour
1 c bakers sugar
1 t baking powder
1/2 t salt
1 1/2 t coconut extract
1 1/2 t rum extract
Topping
2 c heavy cream
4 T powdered sugar
1 t cornstarch
1/2 t coconut extract
4 pt fresh strawberries
1/2 c strawberry jam
For cake: Preheat oven to 350 degrees. Grease and flour 9-by-13-inch
pan. In large mixing bowl, combine sour cream, cream of coconut, eggs
and oil. In separate bowl, combine cake flour, bakers sugar, baking
powder and salt. Add flour mixture to egg mixture all at once and
combine until no lumps are visible, then stir in extracts. Pour batter
into prepared pan and bake for 50 to 55 minutes. Cool on wire rack
before topping.
For topping: In small saucepan, combine 1/2-cup cream, powdered sugar
and cornstarch. Bring to a boil, stirring constantly just until
thickened. Scrape into a small bowl and cool. Stir in extract. In large
mixing bowl, beat remaining cream to soft peak stage, then begin adding
cooked mixture while beating to stiff stage. Spread whipped cream
mixture over cooled cake. Wash and hull berries. Let dry on paper
towels. Heat jam until liquid. Top cake with berries and brush each
berry with jam. Refrigerate cake for 1 hour before serving.

Strawberry Cream Pie

Strawberry Cream Pie
Yield: 1 Servings
1 baked 8- (or 9-inch pie
-shell)
2/3 c sugar
1/2 c flour
1/2 t salt
2 c milk,scalded
2 eggs,separated
2 T butter
1 t vanllla extract
1 qt fresh strawberries,hulled
-and sliced
1 c confectioners' sugar
Mix sugar, flour, and salt together and dissolve with some of the
hot milk. Gradually blend wih the rest of the hot milk. Cook over low
heat until mixture
thickens, stirring constantly. Beat egg yolks in a bowl. Stir a small
amount of hot mixture into egg yolks; stir warmed egg yolks into hot
mixture.
Cook over low heat for 1 minute longer. Remove from heat and stir in
butter and vanilla. Let cool.
Reserve 1 cup of strawberries. Place remaining strawberries in pie
shell. Spread cooled custard over top. Beat egg whites and
confectioners' sugar, a little at a time, until stiff. Fold in reserved
berries. Spread over top of pie. Refrigerate until ready to serve.

Strawberry Jelly

Strawberry Jelly
3 qt strawberries,stems removed &
crushed
2 ea lemons (or 1/4 cup fresh
-lemon juice)
7 1/2 c sugar (c&h)
2 liquid fruit pectin (certo)
Place strawberries in jelly bag. Hang and let drip to measure 3 3/4
cups juice.
Sterilize jars. Stir sugar into juice and lemon. Bring to full boil,
stirring constantly. Boiling does not stop when stirred. Quickly stir
Certo into juice and boil exactly 1 minute, stirring constantly.
Remove from heat. Skim off foam. Fill jars to 1/8" of top. Wipe jar
rims and threads. Cover with hot lids. Screw bands. Place in boiling
water bath 5 minutes.

Strawberry Rhubarb Dessert Bars

Strawberry Rhubarb Dessert Bars
1 1/2 c unsweetened rhubarb,cut
-into 1-inch
1 fresh (or),Frozen
1 1/2 c fresh strawberries,sliced
1 T lemon juice
1/2 c sugar
2 T cornstarch
CRUST INGREDIENTS
1 1/2 c all-purpose flour
1 1/2 c quick-cooking oats
1 c brown sugar,firmly packed
3/4 c land o lakes® butter
-softened
1/2 t baking soda
1/4 t salt
DRIZZLE INGREDIENTS
3/4 c powdered sugar
1 T milk,up to 2 tbsp
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan.
Cover; cook over medium heat, stirring occasionally, until fruit is
tender (8 to 12 minutes).
Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit
mixture. Continue cooking, stirring constantly, until mixture comes to
a boil (about 1 minute). Continue boiling until thickened (1 minute).
Remove from heat. Set aside.
Heat oven to 350F. Combine all crust ingredients in large mixer bowl.
Beat at low speed, scraping bowl often, until mixture is crumbly (1 to
2 minutes). Reserve 1 1/2 cups crumb mixture. Press remaining crumb
mixture onto bottom of greased 13x9-inch baking pan. Spread filling
over crust. Sprinkle with reserved crumb mixture.
Bake for 30 to 35 minutes or until golden brown. Cool completely.
Stir together drizzle ingredients in small bowl. Drizzle over cooled
bars. Cut into bars.

Strawberry-Rhubarb Pie 1

Strawberry-Rhubarb Pie 1
Yield: 1 Servings
1 unbaked 9-inch pie she11
-with pastry for top
4 cups sliced rhubarb
2 cups sliced strawberries
1 1/2 cups sugar
4 tablespoons flour
1 Pinch salt
1 tablespoon butter
Preheat oven to 425F. Combine rhubarb, strawberries1 sugar, flour, and
salt. Turn into unbaked pie shell. Dot with butter and cover with
pastry strips to make a lattice top. Bake 10 minutes at 4250F, then
reduce 6ven heat to 3500F and bake 30 minutes longer.

Stuffed Tuna Manicotti

Stuffed Tuna Manicotti
Yield: 1 Servings
1 cn light tuna in water,6-1/2 oz
1 pk frozen chopped spinach
-10-1/2 oz. cooked
and,Drained
4 oz ricotta cheese
1 egg,lightly beaten
3/4 t salt
1/8 t nutmeg,ground
8 manicotti shells
1/4 c. parmesan cheese,Grated
salt and pepper,To Taste
paprika
2 T butter (or margarine)
2 1/2 T flour
1/2 t salt
2 c milk
2 T pale dry sherry
Drain tuna. Combine spinach, ricotta, egg, seasonings and tuna. Fill
manicotti shells with tuna mixture. Spoon half sherry sauce into a 9 x
9 baking dish.
Arrange manicotti on top of sauce. Pour remaining sauce over all.
Sprinkle with parmesan cheese and paprika. Cover with foil. Bake in a
375 degree oven for one hour.
Sherry sauce: Melt butter; stir in flour and salt until blended.
Gradually stir in milk, stirring constantly until it boils and thickens.
Remove from heat; stir in sherry.

Sugar 'n' Spice Cake

Sugar 'n' Spice Cake
1/4 c sugar
2 t cinnamon
3 T water
1 3/4 c all-purpose flour,sifted
2 t double-acting baking powder
1/2 t salt
1/3 c butter
1 c sugar
2/3 c milk
1 t vanilla
Combine sugar, cinnamon and water in a saucepan. Cook stirring
constantly, until mixture begins to boil. Remove from heat; set aside.
Sift together the flour, baking powder and salt.
Cream butter and gradually add the sugar. Cream well.
Combine the mil and vanilla. Add 2 tablespoons to creamed mixture.;
beat well. Add remaining milk mixture alternately with the dry
ingredients. Blend well after each addition. Beat 2 egg whites until
stiff but not dry; fold into batter. Turn into 8" x 8" x 2" pan, well
greased and lightly floured on the bottom. Drizzle cinnamon syrup over
top; cut back and forth through batter with knife for marbled effect.
Bake at 350 for 35 to 40 minutes.

Sugar Pie Crust

Sugar Pie Crust
1 flour
3 1/2 T powdered sugar
1 butter
Preheat oven to 350 degrees.
Combine flour & powdered sugar. Cut in butter & blend to a pie dough
consistency. Press the dough evenly into an 8" or 9" pie plate. Prick
dough all over bottom with the tines of a fork. Bake for 20 minutes,
until lightly browned. Remove & let cool.
Description:
"A delicious pie crust to bake first & fill later, especially with
fruit. Makes 1 single crust baked pie shell."

Sugar Types

Sugar Types
granulated,white
-all-purpose fine
crystal,made from sugar
-cane or
sugar beets. it's what is
-in most sugar,cooking
bowls. good for baking
and beverages.
Baker's Sugar: professional-grade, ultra-fine cane sugar made for
baking. It's cleaner, with fewer impurities than granulated sugar. Good
for baking, meringues, spun sugar, candy and ice cream.
Superfine or caster sugar: the finest granulated sugar. In England,
it's called caster or castor, after the container it comes in. Good for
baking, dissolves easily in cold drinks.
Powdered or confectioner's sugar: Finely pulverized with 3 percent
cornstarch added to prevent clumping and keep it powdery. Good for
icing, dusting and decorating.
Brown Sugar (light and dark): sugar crystals coated in a molasses syrup
with natural flavor and color. Dark brown sugar has a stronger molasses
flavor than light brown sugar. Light brown sugar is good for baking and
making butterscotch, condiments and glazes. Dark brown sugar has a rich
flavor that is good for gingerbread, mincemeat, baked beans and plum
pudding.
Demerara Sugar: a light brown sugar with large, sticky crystals.
Popular in England, it is used in tea, coffee or on top of hot cereals.
Muscovado or Barbados Sugar: a British specialty brown sugar, slightly
coarser than brown sugar, very dark brown with a strong molasses flavor.

Summer Lemon Blueberry Tart

Summer Lemon Blueberry Tart
LEMON CUSTARD
10 T sugar
4 egg yolks
6 T fresh lemon juice
1/4 c unsalted butter,cut into pieces
1/4 t salt
2 t lemon peel,finely shredded
BLUEBERRY TOPPING
1/3 c sugar
1 T cornstarch
1/2 c water
1 1/2 t fresh lemon juice
3 c fresh blueberries,washed & patted dry
PASTRY
1 c flour
1 T sugar
1/4 t salt,omit if using salted butter
1/4 t lemon peel,grated
1/2 unsalted butter,chilled
1 T water
1/2 t vanilla extract
LEMON CUSTARD - In a heavy non-aluminum saucepan, beat sugar & egg
yolks until well blended. Add lemon juice, butter & salt. Stir with
wooden spon over medium-low heat for about 8 minutes until mixture
thickly coats back of spoon; do not boil. Remove from heat & stir in
lemon peel. Cool. Cover & refrigerate at least 1 hour. Spread
custard in pastry shell & set aside.
BLUEBERRY TOPPING - In a heavy medium saucepan, combine sugar &
cornstarch. Mix in water & lemon juice. Stir over medium heat & bring
to a full rolling boil. Cook until mixture thickens & turns
translucent. Remove from heat & stir in blueberries. Spread berry
mixture evenly on custard. Refrigerate 30 minutes before serving.
PASTRY - In mixing bowl, cobine flour, sugar, salt & lemon peel. Cut
the butter into 2" slices & blend into flour mixture until crumbly.
Combine the water & vanilla. Sprinkle over flour mixture & blend until
mixture clings together. Gather into a ball & let rest 30 minutes if
time permits. Preheat oven to 375 degrees. Press pastry into a 9" pie
pan or tart pan. Prick with fork. Bake 25 minutes or until golden
brown.

Summertime Shrimp And Rice Bowls

Summertime Shrimp And Rice Bowls
Yield: 4 Servings
3 c hot rice,Cooked
1 cn sweet corn,(11-ounce)
-drained
1/4 c drained and chopped
oil-packed,sun-dried
-tomatoes,
reserving oil
1 c Italian cheese blend
-Shredded
1/4 c plus 1 tablespoon fresh
-basil,Slivered
leaves
1/2 t salt,divided
1 lb medium shrimp,peeled and
-deveined
In large bowl, combine rice, corn, sun-dried tomatoes, cheese, basil
and salt. Spoon into individual bowls. To broil shrimp in oven, place
shrimp on broiler rack coated with cooking spray. Brush shrimp with
reserved oil from tomatoes. Broil 4 to 5 inches from heat 4 minutes. To
cook shrimp on outdoor grill, brush with reserved oil from tomatoes,
cook skewered shrimp over hot coals 4 minutes. Turn and brush with
additional tomato oil. Grill 4 to 5 minutes or until shrimp are done.
Top rice bowls with shrimp.

Sunday Morning Bread

Sunday Morning Bread
3/4 c water (100º to 110º)
3 pk fleischmann's active dry
-yeast
3 t sugar
6 c flour,sifted
1/2 c sugar,minus 3 tsp.
1/2 c dry milk
1 T salt
1/2 c butter,cut in
In a small bowl place water and yeast. Add sugar. If yeast mixture
doubles in size, you are ready.
Blend as for pie crust.
Make a well in center of dry mixture. Add yeast mixture, 2 eggs
(unbeaten) and 1 1/4 ups warm water. Work until a soft dough forms.
Turn out on floured board. Knead, adding flour as needed, but not more
than 1 cup. Cover and let rise to double its size. Divide dough in
half.
Take one half and divide into 3 parts. Roll each of 3 parts into
rectangle 10" x 6". Brush with melted butter. Sprinkle with cinnamon
and sugar. Roll up into rolls (3 rolls). Braid the 3 rolls and place
in a bread pan. Bake at 375 for 20 minutes or until golden brown.
Repeat for second half of dough.
Frost if you desire, or slice and toast, or use for French toast.

Sunflower Crisp Cookies

Sunflower Crisp Cookies
Yield: 60 Servings
1 c butter
1 c sugar
1 ea egg
1 t vanilla
2 c flour,sifted
1/2 t salt
3 c corn flakes,Crushed
1/2 c salted,roasted sunflower
-nuts
Cream butter and sugar until light and fluffy. Beat in egg and
vanilla. Blend in flour, salt, and corn flake crumbs, reserving 1/2
cup crumbs. Stir in nuts. Chill dough thoroughly. Shape dough into
1" balls. Roll balls in remaining crumbs to coat evenly. Place, two
inches apart, on ungreased cookie sheet. Bake at 375 for 12 minutes or
until lightly browned.

Sunflower Seed Bread

Sunflower Seed Bread
3 c whole wheat flour
3 c unbleached flour,up to 4
-cups
3/4 c sunflower seeds
1/3 c sugar
1 t salt
2 pk yeast
4 T oil
3/4 c milk,scaled & cooled
1 1/2 c water,Warm
Soften yeast in warm water, add sugar. Add milk, oil, salt,
sunflower seeds & 1 cup flour. Stir in wheat flour gradually. Add
enough remaining white flour to make a soft smooth ball. Knead well.
Let rise until doubled in size. Punch down dough & shape into loaves.
When doubled bake at 350 degrees until golden brown.

Sunshine Cookies

Sunshine Cookies
Yield: 42 Servings
1/3 c land o'lakes margarine
1 c sugar
1 ea egg
1 t vanilla extract
8 oz dole pineapple slices
-drained & pureed
1 c all-purpose flour
2 c bisquick® baking mix
1 t baking soda
1/2 c ocean spray craisins
-sweetened,Dried
cranberries,chopped
1/2 c dole dates,chopped
1/2 c pecans,chopped
**cinnamon-sugar coating**
1/2 c sugar
1/4 t cinnamon,Ground
Heat oven to 375. Grease cookie sheets. In a bowl, combine Land
O'Lakes margarine, sugar, egg, vanilla extract, and pureed pineapple;
set aside. In another bowl, combine flour, Bisquick, and baking soda
together. Put dry ingredients into wet ingredients and mix. Stir in
Craisins, dates, and pecans. Refrigerate 1 hour. Shape chilled dough
into balls, 1 heaping teaspoon to each. Roll each ball into
cinnamon/sugar coating. Place on greased cookie sheet, 2" apart, and
flatten with glass bottom. Bake 10 minutes or until done in a 375 oven.
Cool on wire racks.

Sunshine Salad

Sunshine Salad
Yield: 6 Servings
3 firm-ripe avocados (2 1/2
-lb. total)
4 navel oranges (3 3/4 lb.
-total)
2 c cooked long-grain brown
-rice,at room temperature
3/4 c coarsely salted smoked
-almonds,Chopped
3/4 c pitted dates,Chopped
4 qt spinach leaves,rinsed and
-crisped
Salt
Sunshine Dressing
1/2 c salad oil
3 T rice vinegar
2 T thawed orange juice
-concentrate,Frozen
1 t hot sauce
1/4 t pepper
1/4 t cayenne
1/4 t curry powder
1. Pit and peel 2 avocados. Cut peel and white membrane from 2
oranges. Cut peeled avocados and oranges into 3/4-inch cubes and put in
a bowl. Add rice, almonds, dates, and 1/3 cup dressing; mix.
2. Arrange spinach around rims of salad plates. Mound rice mixture in
center of spinach.
3. Pit, peel, and thinly slice remaining avocado lengthwise. Cut peel
and membrane off remaining oranges, cut fruit in halves, then slice
crosswise. Arrange avocado and orange slices around rice mixture.
Moisten salads with remaining dressing. Season to taste with salt.
Salad Dressing: Mix together ingredients
Makes about 3/4 cup; 6 servings.

Sweet Apple Surprise Cake

Sweet Apple Surprise Cake
2 c flour,sifted
2 t baking soda
2 t cinnamon
1 1/2 t salt
2 c sugar
1 1/2 c oil
1 c raisins
4 ea eggs
3 t vanilla
1 c coconut
1 c walnuts,chopped
2 1/2 c apples (gala,mcintosh, cort
-& paula red
or early gold),,Chopped
**cream cheese frosting**
6 oz cream cheese
1/2 c butter,Unsalted
1 t vanilla
4 c powdered sugar
Mix and sift flour, soda, cinnamon and salt. Beat oil and sugar
together until thick. Add eggs, one a time, and beat well after each
addition. Add remaining ingredients and mix. Bake in 2 greased 8"
round cake pans that are also floured. Bake at 350 for about 50
minutes. Cool 10 minutes and remove from pans. Cool on wire racks.
Frost with Cream Cheese Frosting.
Cream Cheese Frosting: Beat cream cheese and butter until light. Add
vanilla. Gradually add powdered sugar until spreading consistency.
Frost cake.

Sweet Cheerity Pie

Sweet Cheerity Pie
**crust**
1 c flour
1/2 c nuts (up to 1 cup),finely
-chopped
1/4 c brown sugar,firmly packed
1/2 c margarine,softened
**cream cheese layer**
8 oz cream cheese,softened
1/2 t almond extract
1 c powdered sugar
**filling**
21 oz prepared pie filling
-(cherry)
1 c whipping cream (do not
-substitute,Frozen
topping)
Crust: Heat oven to 375. Combine flour, nuts, sugar, and margarine
in a 13" x 9" pan; bake 15 to 20 minutes, stirring once while baking.
Reserve 1/2 cup for garnish. Using a spoon, firmly press remaining
mixture into an ungreased 9" or 10" pie pan. Chill.
Cream Cheese Layer: Blend cream cheese, almond extract, and sugar
together until smooth. Spread over crust.
Filling: Whip the 1 cup cream. Fold pie filling into whipped cream.
Spoon over cream cheese layer. Garnish with remaining crust crumbs.
Chill 1 to 2 hours before serving. Store in refrigerator.

Sweetheart Shortcakes For 2

Sweetheart Shortcakes For 2
Yield: 2 Servings
1/4 c buttermilk blend
2 c flour
3 T sugar
3 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t cream of tartar
3 T butter,cold
2 T shortening,cold
2/3 c water mixed with 1/2 tsp
-vanilla
cherry pie filling
ganache filling
cocoa whipped cream
**ganache filling**
1/2 c saco chocolate chips
1/4 c sweetened condensed milk
1 t milk (up to 3) to thin
**cocoa whipped cream**
1/2 pt whipping cream
1 T saco cocoa
2/3 c powdered sugar
1/2 t vanilla
For shortcakes, blend all ingredients (dry ones) in food processor.
Add butter and shortening. Pulse till mixture resembles corn meal.
Add water. Pulse to form dough. Knead a few times on floured board.
Pat into a 1/2" thick round. Cut 3 hearts. Place on cookie sheet.
Bake at 450 for 15 to 20 minutes. Split while warm. Spread bottom
split with Ganache. Top with cherry pie filling. Place shortcake top
on top. Drizzle with Ganache. Add a dollop of whipped cream. Give
your sweetheart and yourself a fork and enjoy.
Ganache Filling: Mix all ingredients.
Cocoa Whipped Cream: Whip cream. Combine sugar and cocoa. Beat into
cream with vanilla.

Swiss Chocolate Squares

Swiss Chocolate Squares
1 c water
1/4 lb butter
6 oz unsweetened chocolate
2 c flour
2 c sugar
2 eggs
1/2 c sour cream
1 t baking soda
1/2 t salt
**Milk Chocolate Frosting
1/4 lb butter
6 T milk
6 oz unsweetened chocolate
4 1/2 c powdered sugar,sifted
1 t VANILLA
pecan halves,for garnish
Preheat oven to 350F
Combine water, butter & chocolate in a heavy saucepan or the top of a
double boiler or Bain Marie. Heat until chocolate is melted & mixture
is smooth. Remove fromheat & pour into a large mixing bowl. Blend in
remaining ingredients & mix well. Pour into an ungreased 15 1/2" x 10"
pan. Bake for 20-25 minutes. Remove pan to wire rack & cool
Combine butter, milk & chocolate in saucepan. Heat until chocolate is
melted & mixture is smooth. Remove from heat & pour into a large
mixing bowl. Beat in the powdered sugar & beat until smooth. Stir in
vanilla extract. Spread on uncut cookie dough and when completely
cooled, cut into squres. Garnish each cookie with a pecan half.

Taco Pasta Salad

Taco Pasta Salad
Yield: 6 Servings
1 lb beef,Ground
1 lb pasta twists
2 t chili powder
1/4 t salt
1 ea garlic,minced
1/2 t cumin,Ground
1 lg tomato,chopped or blended
in food processor
2 tomatoes,chopped
1 md onion,chopped
8 oz cheddar cheese,shredded,2
-cups
1 c black olives,drained,
-pitted &
sliced
1 1/2 c taco sauce
4 c lettuce,shredded
1 avocado,peeled & cubed
curhsed corn chips
8 oz sour cream
Cook pasta according to package directions. Rinse w/cold wter.
Drain. Brown beef in skillet. Drain off fat. Add chili powder, salt,
garlic, cumin & large tomato blended in food processor. You can use
taco seasoning as a substitute. Simmer about 10 minutes.
Toss pasta gently w/beef, tomato, onion, cheese & olives. Add 1 1/2
cups taco sauce. Mix gently. Serve on bed of shredded lettuce. Toss
w/avocado, crushed corn chips & sour cream.

Tangy Lime Rice Pudding Squares

Tangy Lime Rice Pudding Squares
Yield: 16 Servings
3 c rice,Cooked
2 c milk
1 cn sweetened condensed milk
-(14-ounce)
2 c gingersnap crumbs
1/3 c butter (or margarine )
-melted
1/2 c fresh lime juice
2 c whipped cream
Combine rice, milk and sweetened condensed milk in 2-quart saucepan.
Cook over medium heat until thick and creamy (about 20-25 minutes),
stirring frequently. Meanwhile, combine gingersnap crumbs and melted
butter in medium bowl; stir until blended. Press crumb mixture along
bottom and sides of 13x9 -inch baking dish. Bake at 350 degrees for 10
minutes. When rice pudding is done, stir in lime juice. Spread pudding
over crust. Chill. Spread whipped cream over pudding. Cut into bars and
garnish with strips of lime zest, if desired.

The Wisconsin State Fair Cream Puff

The Wisconsin State Fair Cream Puff
1 c water
4 T butter (1/2 stick)
1/4 t iodized salt
1 c all-purpose flour,sifted
4 ea eggs
1 ea egg yolk,lightly beaten
2 T milk
2 c whipping cream,whipped with vanilla extract & sugar
powdered sugar,sifted
Heat oven to 375. Butter and flour 1 very large or 2 small baking
sheets, or line with parchment paper.
Pour water into heavy saucepan. Cut butter into small pieces and add
to water. Add salt. Place saucepan over medium-low heat so butter
melts before water boils. Bring water just to boil.
Remove pan from heat and add flour all at once, stirring vigorously
with a wooden spoon until dough forms into a ball and bottom of pan is
filmed with flour. Let dough rest 5 minutes.
Add whole eggs, beating in one egg at a time. Dough should be stiff
but smooth.
Immediately drop 1/4 cupfuls of dough 3" apart on baking sheet. (Or
for a neater appearance, use pastry bag with 3/4" plain tip and pipe
dough onto baking sheet.)
Combine egg yolk and milk in a small bowl. Brush each puff with glaze
mixture, taking care not to let liquid drip onto pan.
Bake 35 minutes, until puffed, golden brown and firm.
Cool puffs on wire racks, pricking each with a cake tester or toothpick
to allow steam to escape, or leave them in a turned-off oven with the
door propped open for about an hour, until firm. (If baked pastry is
filled before cool and firm, it will be soggy and may collapse.) Baked
puffs should have hollow, moist interiors and crisp outer shells that
are lightly browned.
Cut off tops, fill with whipped cream (use pastry bag with star tip or
scoop the whipped cream with a large spoon.) Replace the tops of the
puffs and sprinkle with powdered sugar.

Toasted Almond Butter Cake

Toasted Almond Butter Cake
1/2 c butter,softened
1/2 c shortening
2 c sugar
5 lg eggs,separated
2 1/4 c all-purpose flour
1 1/4 t baking soda
1 c buttermilk,plus 2 tbsp
1 t almond extract
1/2 t vanilla extract
1/2 t butter flavoring
1 c flaked coconut
1 c slivered almonds,toasted
-and chopped
CREAM CHEESE ICING
8 oz cream cheese,softened
1/2 c butter
6 c powdered sugar
1 t vanilla extract
1 c slivered almonds,toasted
-and chopped
1 c flaked coconut,toasted
Beat butter and shortening at medium speed with an electric mixer
until creamy. Gradually add sugar, beating well. Beat in egg yolks, 1
at a time. Combine flour and baking soda; add to butter mixture
alternately with buttermilk, beginning and ending with flour mixture.
Beat at low speed until blended after each addition. Stir in flavorings,
coconut, and chopped almonds. Beat egg whites at high speed with
electric mixer until stiff peaks form; fold into batter. Pour into 3
greased and floured 9-inch round cakepans. Bake at 350 degrees for 20
to 22 minutes or until wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool on
wire racks. Spread cream cheese frosting between layers and on top and
sides of cake. For the frosting: Beat cream cheese and butter at medium
speed with an electric mixer until creamy; gradually add sugar, beating
well. Stir in almonds, coconut and vanilla.
Holiday's Best Cooking Contest / Cakes FOURTH PLACE

Tricolor Braid

Tricolor Braid
2 pk active dry yeast
2 1/2 c warm water,110 degrees
2 T honey
1 T salt
4 T butter,softened
5 c flour
4 T dark molasses
2 T wheat germ
1 1/3 c whole wheat flour
2 T cocoa
1 1/2 t caraway seeds
1 1/3 c rye flour
1 egg yolk with 1 TBSP water-Beaten
In large bowl of electric mixer, dissolve yeast in water. Stir in honey, salt butter &
2 1/3 cups of flour, beat on high speed for 4 minutes. Divide batter into thirds, 1
1/2 cup each & place into separate bowls.
Whole Wheat Bread: to 1/3 of dough add 2 TBSP molasses, wheat germ &
whole wheat flour. Turn out onto a floured board & knead until smooth. About 5
minutes, add flour as needed to prevent sticking. Place dough in a greased
bowl, turn over to grease top.
Pumpernickel Bread: To 1/3 of dough, stir in remaining 2 TBSPN molasses,
cocoa, caraway seeds & rye flour. Turn dough out onto the floured board &
kneed until smooth, about 5 minutes, adding all purpose flour as needed to
prevent sticking. Place dough in a separated greased bowl, turn over to grease
top.
White Bread: To remaining 1/3 of dough stir in 1 1/3 cups flour.Turn dough onto
floured board & knea until smooth for about 5 minutes, adding flour as needed to
prevent sticking. Place dough in a separate greased bowl; turn over to grease
top.
Cover all bowls & let rise in warm place until doubled. Punch dough down and
divide each into half. Roll each portion into a smooth 15 inch rope. For each
loaf place a white, wheat & pumpernickel rope on a greased 14x17 baking sheet.
Braid loosely 7 pinch ends to seal, tucking them underneath. Cover lightly & let
rise in a arm place until doubled.
Brush both loaves with egg yolk mixture. Bake in preheated 350 degree oven for
35 minutes or until well browned. To bake both loaves in one oven, place racks
in middle of oen, stagger pans & switch pan positions halfway through baking.
Cool on racks.

Tunnel Of Fudge Cake

Tunnel Of Fudge Cake
Cake
1 3/4 c butter (or margarine )
-softened
1 3/4 c granulated sugar
6 eggs
2 c powered sugar
2 1/4 c all purpose flour
3/4 c cocoa
2 c walnuts*,Chopped
Glaze
3/4 c powered sugar
1/4 c cocoa
1 1/2 T milk,(1 1/2 to 2)
Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In
large bowl beat margarine and granulated sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Gradually
add powdered sugar; blend well. By hand, stir in remaining cake
ingredients until well blended.
Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for
58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert
onto serving plate. Cool completely.
In small bowl, combine glaze ingredients until well blended. Spoon
over top of cake, allowing some to run down sides. Store tightly
covered. 16 servings.
*Nuts are essential for the success of the recipe.
**Since this cake has a soft tunnel of fudge, ordinary doneness test
cannot be used. Accurate oven temperature and baking time are critical.
High Altitude - Above 3500 feet; Increase flour to 2 1/4 cups plus 3
tablespoons.
A grand winner in a national baking contest

Tuscany Rice And Bean Soup

Tuscany Rice And Bean Soup
Yield: 6 Servings
8 oz Italian sausage
3 cn reduced sodium chicken
-broth,(16-ounce)
1 cn diced tomatoes,(28-ounce)
1/2 t salt
1/4 t freshly black pepper,Cracked
1/2 t oregano,Dried
1 c rice,Uncooked
1 cn Great Northern beans
-(15-1/2 ounce)
undrained
Brown sausage in Dutch oven or large saucepan over medium-high heat,
about 6 minutes. Drain fat. Stir in broth, tomatoes, salt, pepper and
oregano; bring to a boil. Stir in rice and beans. Cover and simmer 15
to 20 minutes, or until rice is cooked.

Unburned Chocolate Pound Cake

Unburned Chocolate Pound Cake
Yield: 20 Servings
3 c flour
1/2 t baking powder
1/2 t salt
1/2 c unsweetened cocoa powder
-preferably American
(Hershey's)
1/2 c shortening
1 c butter,softened
3 c sugar
5 eggs,room temperature
1 t vanilla
1/2 c milk
3/4 c buttermilk
Preheat oven to 325F. Generously grease & dust a 10" tube pan with
cocoa. Sift flour, baking powder, salt & cocoa powder into a medium
size bowl. In a large bowl, cream shortening & butter to blend;
gradually add sugar, beating until light & fluffy. Add eggs, one at a
time, beating well after each addition. Add vanilla. Alternate flour
mixture, milk & buttermilk, beating until batter is smooth & wellblended.
Pour batter into prepared pan. Bake in preheated oven 1 1/4
hours or until a wooden pick inserted into center comes out clean.
Cool in pan on a wire rack 15 minutes. Invert on a serving plate.
Cool compteley before serving. Makes 1- 10" cake

Upside Down Apple Pecan Pie

Upside Down Apple Pecan Pie
4 T butter
2/3 c pecans
1 lemon,juice
1 T flour
1/2 t salt
2/3 c brown sugar
6 c apples,sliced
1/3 c brown sugar,firmly packed
1 1/4 c white sugar
1/2 t nutmeg
PIE CRUST
2 3/4 c flour
1 1/2 t salt
1 T vinegar
1 c lard
1 egg
water
Cut lard into the flour & salt mixture
Beat one egg in a cup and add 1 TBSP of vinegar & finish up with water to 1/2
cup.
Add egg mixture to the flour mixtue & form into a ball to be rolled out.
In a 9 or 10" pie plate spread evenly butter & brown sugar which have been
combined.
Arrange pecan halves in dessign, pressing into the sugar.
Roll out & cover with plain pastry made as above. Trim pastry leaving 1/2"
hanging over all around.
Filling: Combine all dry ingredients with apples & lemon juice. Pile on pastry,
leveling as much as possible.
Cover the filling with the second crust. Fold bottomcrust over top crust wetting
edge of top as you go. Flute edges and prick the top crust.
Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake
30-45 minutes longer. When syrup in pan stops bubbling, place serving plate
over pie and invert. Remove pie plate. Serve with vanilla ice cream.

Vegetable Bake

Vegetable Bake
Yield: 10 Servings
20 oz cauliflower,Frozen
10 oz cut broccoli,Frozen
17 oz cream style corn
1 17 oz kernel corn,drained
8 oz swiss cheese,Shredded
10 3/4 oz condensed cream of celery
-soup
4 oz canned mushrooms,drained
1 1/2 c soft rye bread crumbs
2 T butter,melted
Cook cauliflower and broccoli according to package directions; drain.
Cut up any large pieces. Combine cream-style corn, drained whole
kernel corn, cheese, and soup. Fold in cooked vegetables and mushrooms.
Turn mixture into a 13" x 9" x 2" baking dish. Toss bread crumbs
with melted butter and sprinkle on top. Bake uncovered at 375 for 30
to 35 minutes.
Yield: 10-12 servings

Very Berry Surprise Pie

Very Berry Surprise Pie
1/2 c strawberry preserves
1/3 granulated sugar,up to 1/2 cup*
1/4 c quick-cooking tapioca
1 t orange peel,Grated
1/2 t cinnamon,Ground
1/8 t allspice,Ground
4 c fresh strawberries,sliced
2 c fresh blueberries
2 c all-purpose flour
1/2 t salt
2/3 c shortening
6 T cold water,up to 7 tbsp
1 egg white,slightly beaten
1 T water
1/2 c toasted nuts,chopped
2 T butter,cut up
coarse sugar (optional)
ice cream (optional)
1. In a large bowl stir preserves, sugar, tapioca, orange peel, cinnamon, and
allspice. Add berries; toss gently. Let stand for 15 minutes, stirring occasionally.
2. Meanwhile, in a large bowl combine flour and salt. Using pastry blender, cut in
shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part
of the mixture; gently toss with a fork. Push moistened dough to side of bowl.
Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.
Divide dough in half; form each half into a ball. On lightly floured surface, flatten
one of the balls. Roll from center to edge into a 12-inch circle. Wrap pastry
circle around rolling pin; unroll into a 9-inch pie plate.
3. In a small bowl stir together egg white and water; brush onto pastry in pie
plate. Sprinkle nuts onto bottom of pastry. Spoon fruit mixture into pastry-lined
pie plate. Dot with butter. Trim pastry 1/2 inch beyond edge of pie plate.
4. Roll remaining dough to a 12-inch circle; cut slits in pastry. Place pastry over
filling; trim 1/2 inch beyond edge of pie plate. Fold top pastry under bottom
pastry. Crimp edge. If desired, sprinkle with coarse sugar. Place pie on cookie
sheet.
5. To prevent overbrowning, cover edge of pie with metal piecrust shield or foil.
Bake in a 375 degree F oven for 25 minutes. Remove shield or foil. Bake for 25
to 30 minutes more or until top is golden. If desired, serve pie warm with ice
cream. Makes 10 to 12 servings.

Vidalia Onions Stuffed With Ham & Mushrooms

Vidalia Onions Stuffed With Ham & Mushrooms
6 lg Vidalia onions,can
-substitute
Spanish giants
1 butter
4 green onions,finely chopped
-trimmed of all but
2" of tops
1 ea garlic
1/4 t tabasco sauce
3 c mushrooms,finely chopped
-fresh
2 c cooked ham,finely chopped
1/2 c parsley,chopped
1/4 t sage
1/8 t cinnamon
1/2 c heavy cream
1 T dry sherry
1 c dry red wine
salt & pepper,to taste
1 c beef broth
4 T parsley,minced
Remove skin from onions. Cut a thick slice off stem end & discard.
Scoop out centers & leave 1/4" shell. Cook onions in boiling water for
4 minutes. Invert on paper towel and drain. Finely chop centers to
make 1 cup. Heat 1/2 stick butter in skillet. Add chopped onions,
green onions, garlic & tabasco sauce. Saute 5 minutes. Add remaining
butter, mushroom ham, parsley, sage & cinnamon. Saute until mushrooms
are soft. Add cream, sherry, salt & pepepr to taste. Stir well & cook
5 minutes.
Sprinkle onions with salt & pepper to taste; arrange them open side up
in a casserole just large enough to hold onions. Divide the stuffing
among onions mounding stuffing. Combine wine & broth. Pour enough
around onions to reach 1: up sides. Cover with foil & bake at 350
degrees for 1 hour basting twice. Transfer with slotted spoon &
garnish with parsley.

Wedding Morning Blueberry Pastry

Crust
1/2 C. butter,Softened
1/4 C. sugar
1 egg
1 1/2 C. unbleached white four
Orange Cream
1/8 C. candied orange rind
1/4 C. water (approx.),Boiling
1 C. sour cream
1 T. sugar
2 T. flour
2 T. egg yolks
Blueberry filling
1 C. HURST Blueberries
-previously frozen
okay
water to cover in saucepan
1 T. sugar
2 T. cornstarch (or arrowroot)
Extra fresh Blueberries as needed for garnish
Start by boiling water to soak orange peel.
Cook berries in a single layer on the bottom of the sauce pan until
mushy. add sugar, drain orange peal water and mix with arrowroot when
cooled to dissolve, add the blueberries and stir until set, a few
minutes.
Make a well in the middle of the pastry's flour, mix in by hand or
wooden spoon :the butter, egg yolks and sugar until it forms a soft
dough. Chill.
Rinse blueberry sauce pan and put in sour cream. Puree the egg yolks
and softened rind in a food processor, add egg and rind mixture with
flour and sugar to sour cream and cook together over a low flame.
Roll out chilled tart dough, cut with large round cookie cutter and
place in mini-tartlet pan, fluting edges. Bake 12 min. at 350, chilling
1st for best results on a hot day.
Place Pastry cream in cooled tart shell, fresh blueberries and
blueberry sauce on top, chill before serving. Will hold at room
temperature.

White Bread

White Bread
2 3/4 c milk
3 T butter
5 3/4 c flour,up to 6 1/4 c
2 pk dry yeast
2 T sugar
2 t salt
Heat milk & butter in medium saucepan to 120 degrees. In large bowl
combine 3 cups flour, yueast, sugar & salt; add milk mixture. Mix with
dough hook for 3 minutes. Add enough of the remining flour to make a
stiff dough. Knead with dough hook for four minutes, until the dough
is smooth & satiny. Form into ball & place in a greased bowl, turning
it once to grease the entire surface.
Let rise for one hour. Punch the dough down & divide into 2 sections.
Make into two balls. Let the dough rest for 10 minutes. Shape into
two loaves & lace into 2 greased 9x5" pans. Let rise into doubled in
size. Glaze with egg white & seeds if desired. Bake at 375 for 10
minutes, then at 350 for 30-35 minutes. Remove from pans & cool on
racks.

Whole Wheat Bread

Whole Wheat Bread
1/2 c dark brown sugar
1 T salt
1/4 c lard,melted
3 c flour
3 c whole wheat flour
1 T yeast,or 1 package
1/2 c water
1 c scalded milk
1 c cold water
1/4 c flour,for dusting board &
hands
Soak yeast in warm water. Set aside. In a large mixing bowl, put
sugar, salt & melted lard. Add scalded milk & cool water. Then add
the yeast mixture. Mix in the flour, 2 cups at a time, stirring &
beating until the mixture is heavy enough to put on a bread board to
knead. Knead until you have a smooth elastic dough.
To test for the perfect amount of flour, let dough lay on board with
your hands on it. Count slowly to 30. If dough does not stick to your
hands or board, there is enough flour in it.
Return to bowl. Grease on top & cover with plastic. Let rise to
double, about 2 hours. Punch down & let rise again for a finer texture.
Shape into 2 loaves. Put into greased 8x5x21/4" inch pan. Let rise
one hour.
Bake about 45 minutes at 375 degrees. Keep the dough warm, about 80-85
degrees is best. Your bread is done when it will fall out of the pans.
Grand Champion 1972 Illinois State Fair

Whole Wheat Herb Bread

Whole Wheat Herb Bread
2 T dry yeast
1 1/2 c water (110º to 115º)
3 T sugar
2 c whole wheat flour
1/3 c dry milk
2 t salt
2 t caraway seeds,crushed
1/2 t nutmeg
1/2 t sage
2 T oil
1 ea egg
2 1/2 c white flour
Proof yeast in warm water and sugar. Add whole wheat flour, milk,
slat, and herbs and beat 30 strokes. Add oil and egg and beat 75
strokes. Stir in while flour, turn onto board, and knead. Let rise in
buttered bowl, covered, until doubled. Punch down and form two
standard loaves. Let rise until doubled. Bake about 45 minutes at 375.
Wisconsin State Fair

Winter Carrot Casserole

Winter Carrot Casserole
3 1/2 c carrots
1 c cut broccoli
1/2 c mayonnaise
2 T onion,chopped
2 T prepared horseradish
1 t salt
1 ds pepper
1/4 c ritz crackers,crushed
2 t butter,melted
Cook carrots in boiling salted water until almost tender. Add
broccoli and cook until carrots are tender; drain. Place in 1-quart
casserole dish.
Combine mayonnaise, onion, salt, horseradish, and pepper. Spoon over
vegetables. Mix crumbs with butter; sprinkle over top. Bake uncovered
at 350 for 30 minutes or until hot.
Wisconsin State Fair

Yellow Angel Food Cake

Yellow Angel Food Cake
6 eggs,separated
1/2 c orange juice,or cold water
1 1/2 c granulated sugar
1 t vanilla
1 1/4 c flour,plus 1 tablespoon
3 T corn starch
1/2 t baking powder
1/4 t salt
1/4 t cream of tartar
Beat the yolks until creamy, add orange or cold water & sugar; beat
well. Add vanilla & set aside. Sift together flour, baking powder &
salt; add to yolk mixtur3e & beat at full speed; set aside. Beat egg
whites & ceam of tartar until stiff. Fold into batter & put in
ungreased angel food pan. Start in COLD oven at 300 degrees for 5
minutes then 325 degrees for 1 hour or slightly under. Let cook &
remove from pan. Serve with Cool Whip or drizzle with glaze made from
powdered sugar & orange juice.
Ottawa Illinois - Bake A Cake"

Yellow Cake

Yellow Cake
2 c flour + 3 TBSPN,sifted
5 T corn starch
1 1/2 c sugar
3 1/2 t salt
2/3 c shortening
3/4 c milk
3 eggs
1/2 c milk
1 t lemon extract
1 t butter extract
Stir tgether into large mixer bowl flour, sugar, baking powder &
salt. Add shortening & the 1/4 cu milk. Beat 2 minutes on medium
speed. Add eggs, remaining milk & extracts, beat 2 more minutes at
medium speed. Pour into 2 greased and floured 8 in round cake pans.
Bake in 350 oven 25-30 minutes or until done. Cool on rack 10 minutes.
Remove from pan; cool completely. Frost.
5 cups powdered sugar, sifted
3/4 cup shortening
1/2 cup milk
1 tsp butter extract
1/4 tsp salt
Mix all ingredients together & beat until smooth.
1st Place 1986 Yellow Cakes 1988 Iowa State Fair

Yucatan Chicken With Peach-Avocado Salsa

Yucatan Chicken With Peach-Avocado Salsa
6 boneless skinless chicken
-breast halves
1 T garlic pepper.,plus 1 tsp.
Juice of 1 orange
Juice of 1 lime
2 T olive oil,plus 2 tsp divided
1 t oregano leaves,Dried
Lime slices,as garnish
1 fresh peach,peeled, pitted
-and
diced
1 sm avocado,peeled, pitted and
diced
1 tomato,peeled, seeded and
diced
1/4 c. jicama,diced
3 T red onion,chopped
2 T fresh cilantro,chopped
1/4 t red pepper flakes,Crushed
3 T fresh lime juice
Place chicken in shallow glass dish; rub all sides with garlic
pepper seasoning. Pour orange and lime juices over chicken; drizzle
with 2 tablespoons olive oil. Crush oregano with fingers and sprinkle
over chicken. Cover and refrigerate 30 minutes, turning once.
Remove chicken from marinade and place in large nonstick frying pan
over medium heat. Saut, turning, about 12 minutes or until lightly
browned and fork can be inserted in chicken with ease. Serve topped
with Peach-Avocado Salsa; garnish with lime slices. Makes 6 servings.
To make Peach-Avocado Salsa, in medium bowl mix together the peach,
avocado, tomato, jicama, red onion and cilantro.
In a small bowl, whisk together the crushed red pepper flakes, fresh
lime juice and 2 teaspoons olive oil. Combine with the peach-avocado
mixture, stirring gently.
won the $25,000 grand prize at the chicken contest

Yule Cake

Yule Cake
1 1/2 c brazil nuts (whole)
1 1/2 c walnut halves
7 1/2 oz dates,Pitted
2/3 c candied orange peel,chopped
1 c red maraschino cherries
-drained
1/2 c seedless golden raisins
3/4 c flour,sifted
1/2 t baking powder
1/2 t salt
3 ea eggs
3/4 c honey
1 t vanilla
**glaze**
1/2 c light corn syrup
1/4 c water
Grease bottom and sides of a 10" x 5" x 3" loaf pan. Line with
waxed paper. Place Brazil nuts, walnuts, dates, orange peel, cherries,
and raisins in a large bowl. Measure and sift the flour, baking powder,
and salt together; sift over nuts and fruit. Beat eggs, honey, and
vanilla until light. Pour into nut-fruit mixture. Batter will be
stiff.
Spoon into prepared pan. Bake at 300 for 1 hour and 45 minutes or
until tests done. Cool on rack. Glaze.
Glaze: Let boil.
Wisconsin State Fair

Zosha's Sunny Applesauce

Zosha's Sunny Applesauce
9 lb apples,peeled cored & diced
6 oz orange juice concentrate
6 oz water
6 T sugar,or 3 TBSP fructose
Put everything in large (5 quart or larger crockpot), stir so that
everything is thoroughly mixed and cook on low for 9-10 hours.
When done, taste. If you would like more sugar add while the
applesauce is still hot. Mash with potato masher, or if you like puree
in blender.
Makes about 6 pints. Pack in sterilized pint jars and process in hot
water bath for 15 minutes OR pack in freezer bags & freeze.