Porcupine Meatballs

1 ½ pound ground beef
½ cups uncooked white rice
1 teaspoon salt
¼ teaspoon pepper
¼ cup chopped onion, or 2 Tablespoons dried onion
1 can condensed tomato soup
½ cup water

Combine meat, rice, salt, pepper, and onion.
Shape into small balls. Blend soup and water; heat in pressure cooker until soup mixture begins to simmer. Add meatballs. Cook under pressure for 10 minutes. Let pressure naturally release.

Serves 6-8

Mom's Chili

3 15 oz. cans Chili beans (no meat added)
3 15-oz cans Kidney beans
2 15-oz cans diced tomatoes with pepper and onions
1 pound ground beef, browned & grease spooned out
1 large onion, chopped
1 ½ teaspoons chili powder
¾ teaspoon ground cumin
Dash of Worcestershire Sauce
2 small cans diced green chilies

Mix together and simmer 45 minutes to one hour, or put in crock pot.

Meatloaf

3/4 to 1 pound ground beef
1 small onion, chopped
1 egg
1 ½ slices of bread, or oatmeal
Salt & pepper to taste

Mix all ingredients with hands, forming into a ball.
Top with ketchup before baking.
Bake at 350° for 45 minutes to an hour.

Chinese Noodle Casserole

¾ to 1 pound ground beef 

1 small onion, chopped
½ cup uncooked white rice 

1 can cream of chicken (or mushroom) soup
1 ½ cup milk
½ bag of crunchy Chinese noodles

salt & pepper, to taste

Brown ground beef with chopped onion; drain off grease; add soup, rice, milk, and salt and
pepper to ground beef mixture; stir together. Spoon into a 9 x 13” dish.
Bake at 350° for 50 minutes; top with Chinese noodles and bake for 10 more minutes.

4-6 servings

Snickerdoodles

1 cup butter or margarine 

½ teaspoon salt
1 ½ cups sugar 

3 teaspoons baking powder
2 eggs
2 ¾ cups flour

Roll into balls. Then roll in mixture of 4 Tablespoons sugar and 4 Teaspoons cinnamon.
Place balls on ungreased cookie sheet. Bake at 400° for 10 minutes.

Makes about 1 ½ dozen cookies

Sandies

1 cup butter or margarine
1/3 cup granulated sugar
2 teaspoons water
2 teaspoons vanilla
2 cups flour
1 cup chopped pecans or walnuts

Cream butter and sugar; add water and vanilla; mix well.
Add flour and pecans. Knead into a large ball of dough.
Shape into 1-inch balls.
Bake on ungreased cookie sheet in slow oven (325°) for about 20 minutes.
Cool slightly, then roll in powdered sugar.

Makes about 40 cookies

Hello Dollies

½ cup butter or margarine
1 ½ graham cracker or vanilla wafer crumbs
1 can Eagle Brand Sweetened Condensed Milk
1 6-oz. pkg. semi-sweet chocolate chips
1 1/3 cup sweetened coconut flakes
1 cup chopped nuts

1. Preheat oven to 350° (325° if glass dish). In 9 x 13” pan, melt butter.
2. Sprinkle crumbs over butter.
3. Pour sweetened condensed milk over crumbs.
4. Top evenly with chocolate chips, coconut, and nuts; press down gently
5. Bake 25-30 minutes or until lightly browned.
6. Cool thoroughly before cutting.

Danish Dessert

Crumb mixture/Divided
2 cups flour
1 cup brown sugar
½ cup butter or margarine
½ cup nuts

Filling
2 pkgs. Dream Whip - milk
1 cup powdered sugar
1 8-oz. pkg. cream cheese
1 pkg. Danish Dessert (Raspberry-Currant)
1 pkg. frozen raspberries

1. Mix crumb mixture; Bake in 9 x 13” pan at 375° for 15 minutes. Crumble up and reserve 1 cup for topping.
2. Beat Dream Whip as directed on package. Add powdered sugar and cream cheese. Mix.
3. Spread mixture over crumb mixture.
3. Cook 1 pkg. Danish Dessert junket with water. Bring to boil and cook 1 minute.
4. Add package of frozen raspberries to cooked mixture and spread over cream mixture.
5. Sprinkle the 1 cup of crumb mixture over the top.
6. Chill 2-3 hours.

Homemade Playdough

1 cup flour
1 Tablespoon vegetable oil
½ cup salt
2 teaspoons Cream of Tartar
1 cup water food coloring (optional)

In a medium saucepan, cook together all ingredients; stir until it forms a ball.
Let cool enough to touch; knead together, forming a ball.
Keep in an air-tight container.

Dill Dip (for veggies)

1 cup mayonnaise
1 cup sour cream
1 Tablespoon bon appetit’ seasoning
1 teaspoon dried dill weed
2 Tablespoon dried onions

Mix together all ingredients. Refrigerate at least 2 hours or overnight before serving.

Lemon Pound Cake

1 pkg Lemon Cake Mix

1 pkg (4 serving size) lemon instant pudding mix

4 eggs

1 cup water

1/3 cup vegetable oil

Glaze

1 cup powdered sugar

2 TBS lemon juice or milk

1. preheat oven to 350*, grease and flour 10 inch bundt or tube pan. (Can also be baked in two loaf pans)

50-55 min - 9x5 pan

55-60 min - 8 1/2 x 4 1/2 pan

Cool in pan 15 minutes before removing from pan

2. Combine cake mix, pudding mix, eggs, water, and oil in large bowl. Beat at medium speed for 2 minutes. Pour into pan. Bake at 350* for 50-60 minutes or until toothpick comes out clean. Cool in pan 25 minutes. Invert onto serving plate.

3. Cool. Drizzle glaze over cake.

May use ready made frosting heated in microwave for 10-15 seconds.

BROCCOLI SALAD

1 lb bacon
1/2 large chopped red onion
3 bunches of broccoli
1 1/2 c. golden raisins
1 c. cashews

Dressing:
1 c. mayonnaise
1/3 c. apple cider vinegar
1/2 tsp dried mustard
1/2 c. sugar

Cut up broccoli into florets. Cook bacon until crispy; crumble. Make dressing and add to ingredients just before serving.

From Lillian Peacock

ORANGE SLICE CAKE

3 1/2 c. flour
16 oz orange slice candy
8 oz chopped dates
3 1/2 oz coconut (1 1/3 cup)
1 c. melted butter
1/2 tsp. salt
2 c. sugar
4 eggs (slightly beaten)
1 tsp baking soda
1/2 c. buttermilk
2 cups chopped nuts

Cut orange slices into smaller pieces.
Add 1/2 c. of the flour to orange slices; add dates and coconut; add salt and sugar and mix. Pour melted butter over mixtures; mix soda with buttermilk and add to mixture; add eggs; mix. Add nuts and remaining 3 cups of flour and mix well. Spoon into 5-6 mini loaf pans, about 3/4 full. Bake at 300* for approximately 65 minutes. Makes 5 mall loaves.

PIE CRUST

1 ½ cup flour

¼ tsp. salt

¾ cup shortening

5 Tbl. cold water

Blend flour with salt. Then cut in the shortening with pastry blender or fork. Add the water. Mix with fork until it forms a ball. Knead until well mixed. Refrigerate for at least two hours before rolling out dough.

FOR BAKED PIE SHELL:

            Bake at 475° for 8-10 minutes. (Makes 2-9” single crust pie shells)

MOM’S FUDGE

1 jar marshmallow cream

1 ½ c. sugar

2/3 c. evaporated milk

¼ c. margarine

¼ t. salt

12 oz. pkg. semi-sweet choc. chips

½ c. walnuts, chopped

1 t. vanilla

Combine marshmallow cream, sugar, milk, margarine, and salt; bring to full boil stirring constantly over medium heat. Boil 5 minutes, stirring constantly. Remove from heat. Add choc. chips. Stir until chips milt and mixture is smooth. Stir in nuts and vanilla. Pour into 8” square pan. Chill about 2 hours.

Makes 2 ½ pounds fudge.

FRENCH APPLE PIE

5-7 golden delicious apples, or other favorite, peeled and sliced

½ cup sugar

1 tsp. cinnamon

Topping:

½ cup sugar

¾ cup flour

_1/3 c. margarine

Mix cinnamon & sugar and pour over sliced apples and stir to coat apples.

Prepare topping, mixing with fork until crumbly.

Place cinnamon-sugar-coated apples in uncooked 9” pie crust. Sprinkle topping over apples, pressing gently to cover apples.

Bake at 400° for 40 minutes. Makes one 9” pie

ALMOND ROCA

2 cubes real butter                                           2 tsp. water

1 cup sugar                                                      1 cup shaved chocolate (4 oz. Hershey bar)

finely-chopped almonds or walnuts                 (I use ½ of an 8 oz. bar)              

Use a small heavy saucepan. Stir together all ingredients as butter melts in pan. (Do not melt the butter before adding other ingredients or butter will separate, and recipe will not turn out). Cook on med. high heat, stirring constantly until it turns a light caramel color. Do not pour out too soon or it will not be hard enough. Cook about 8 minutes.

Pour onto buttered 9 X 13” pan. Spread out with back of spoon. While still hot, sprinkle grated chocolate over top. Let melt and then spread around. While still melted, sprinkle with finely chopped nuts. Put in the refrigerator for about and hour or more. Break into pieces with a knife.

SCHOOLHOUSE RANGER COOKIES

1 cup margarine (can use butter)

1 cup sugar

1 cup brown sugar, packed

1 tsp. vanilla

2 eggs

2 cups flour

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. baking soda

1 cup coconut

1/2 cup chopped nuts

2 cups oatmeal

2 cups corn flakes

1 cup semi-sweet choc. chips

Cream butter and sugars. Add vanilla and eggs. Mix. Add flour, baking powder, salt, and soda. Mix. Add coconut, nuts, and oatmeal. Mix. Add corn flakes and choc. Chips. Mix with hands.

Form into balls (2”), then flatten with hand before baking.

Bake at 350 degrees. For 8-10 minutes.

Note: To make more festive, add three red and green M&Ms to top of each cookie before baking.

PEANUT BUTTER CRISSCROSSES

1 cup margarine

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

1 cup peanut butter

3 cups flour

2 tsp. baking soda

½ tsp. salt

Thoroughly cream shortening, sugars, eggs, vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture.

Drop by rounded teaspoons on ungreased cookie sheet. Press down with back of floured fork to make crisscrosses.

Bake at 350° for about 10 minutes

BEST EVER CHOCOLATE CHIP COOKIES

1 cup butter or margarine (I use margarine)

¾ cup sugar

¾ cup br. sugar

Cream together above ingredients, then add:

1 tsp. vanilla

2 large eggs

Mix, then add:

2 1/2 cups flour (recipe calls for 2 ¼ cups, but I like to add extra)

1 tsp. baking soda

1 tsp. salt

1 cup chocolate chips

½ cup nuts (optional)

Stir until well blended.

Drop by spoonfuls onto ungreased cookie sheet. Bake at 350° for 8-10 minutes.