Melt butter in 13”x9” pan; stir in remaining ingredients in order listed, mixing well each time. Bake at 325° for 20 min., stirring often. Add raisins or coconut, if desired. Remove from pan and cool. Store in air-tight container. 1 1/2 c. butter or marg. 1 tsp. vanilla 1/3 c. honey 1/2 c. nuts (1/2 c. brown sugar) 2 1/2 c. quick oats 1 tsp. cinnamon Melt butter in 13”x9” pan; stir in remaining ingredients in order listed, mixing well each time. Bake at 325° for 20 min., stirring often. Add raisins or coconut, if desired. Remove from pan and cool. Store in air-tight container. 2 6 Tbs. butter or marg. 1 tsp. cinnamon 1/4 c. honey 1 tsp. vanilla 1/2 c. peanut butter 1/2 c. nuts (1/2 c. brown sugar) 2 1/2 c. oats Combine all ingredients; form into small balls. Bake at 350° for 18 - 20 min. 3 3 c. Bisquick 1 lb. hot sausage 1 lb. sharp Cheddar, shredded Stir all ingredients together; season to taste; chill. 8 4 avocados, peeled, seeded, and mashed 1/4 c. onion, finely chopped 2 -3 Tbs. lemon juice 1 tsp. salt Few drops hot pepper sauce 1 tsp. Worcestershire 2 med. tomatoes, seeded and finely chopped In med. bowl, mix beans, chilis, and taco seasoning; spread on 12" platter. Blend avocados, lemon juice, and 1/2 c. taco sauce. Spread atop bean dip. Spread on sour cream. Top with lettuce, cheese, taco sauce, and olives. 9 2 16-oz. cans refried beans 1 4-oz. can chopped green chilis, drained 1 pkg. taco seasoning 2 ripe avocados, peeled and pitted 2 Tbs. lemon juice 1 16-oz. jar taco sauce 1 1/2 c. sour cream 3 c. shredded lettuce 1 1/2 c. shredded Cheddar cheese Black olives Sautee pecans in butter; set aside. Thoroughly mix all other ingredients. Place in 1 1/2 qt. baking dish. Chill until serving time. Bake at 350° for 20 min. Serve hot with crackers. 10 1 c. pecans, chopped 1 5-oz. jar dried beef, minced 2 tsp. butter 1 tsp. garlic salt 1 16-oz. pkg. cream cheese, softened 1 c. sour cream 4 Tbs. milk 4 tsp. fresh onion, minced Combine soy sauce and ginger. Marinate water chestnuts for 3 - 4 hrs. Wrap each in bacon; skewer with toothpick; dip in sugar. Microwave for 7 - 8 min. on high. 11 1/2 c. soy sauce 1/2 tsp. ginger 1 8-oz.can water chestnuts (cut in half if large) 8 - 10 slices bacon, cut into thirds Sugar Remove mushroom stems and chop. Arrange caps on greased baking sheet. In skillet, sautee stems, green pepper, and onion in margarine until tender. Stir in remaining ingredients. Stuff each cap. Bake 15 min. at 400°. 12 1 lb. lg. mushrooms (about 24) 1 c. chopped pecans 1/4 c. chopped green pepper 1/2 c. shredded Swiss Cheese 2 Tbs. chopped onion 1 egg, slightly beaten 2 Tbs. marg. 1/4 tsp. salt Dash red pepper Combine first 7 ingredients in large Dutch oven; heat to boiling; reduce heat and simmer. Stir in juices and continue to simmer. Makes about 1 gal. 13 1 c. brown sugar 1 64-oz. jar cranberry juice 1 c. water 1 48-oz. jar apple juice 1/4 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. cloves 1/4 tsp. nutmeg 1/4 tsp. allspice Squeeze the lemon juice and strain into a 12- to 14-oz. glass. Add sugar to taste and stir until dissolved. Add ice cubes almost to the top of the glass, then fill with water and stir gently. Serve immediately. 14 1 lemon 1/2 to 3 tsp. superfine sugar Ice cubes Mineral water Combine crackers, cereal, and nuts; spread onto well-greased (PAM) jelly-roll pan. Bring to boil butter, sugar, and corn syrup; boil 5 min.; remove from heat; stir in vanilla and soda. Pour over mix and stir well. Bake at 250° for 1 hour, stirring every 15 min. Cool on waxed paper; break up. 15 1 box Ritz-bits 1/2 c. butter 1 bag Goldfish 1 c. sugar 1 (Goldfish) bag Crispix 1/2 c. light corn syrup 1 c. dry roast peanuts 1 tsp. vanilla 1 tsp. baking soda Melt together: 1 10-oz. bag marshmallows 1/4 c. butter or marg. Pour over: 10 - 12 c. popped corn Stir in: 1/2 c. peanuts 1/2 c. sunflower seeds Butter hands well and shape into balls. 16 1/4 c. butter or marg 1 10-oz. bag marshmallows 10 - 12 c. popped corn 1/2 c. peanuts 1/2 c. sunflower seeds In a saucepan, combine sugar, spices, and water. Bring to a boil. Add nuts, reduce heat, and boil gently until liquid cooks away. Carefully spread nuts on waxed paper to dry. When cool, break apart and store in airtight container for up to 2 weeks. Makes 2 cups 17 1/2 c. sugar 4 Tbs. water 3 tsp. cinnamon 1 c. walnut halves 1/4 tsp. cloves 1 c. pecan halves 1/4 tsp. nutmeg Dash of salt Melt butter; stir in sugar, syrup and salt. Bring to boil, stirring cinstantly. Boil 5 min., without stirring. Remove from heat; stir in soda and vanilla. Slowly pour over popcorn; mix well. Spread into 2 lg. shallow pans. Bake at 250° for 1 hr., stirring every 15 min. Remove from oven to waxed paper. Cool. Store tightly covered. 18 1 c. butter or marg. 1/2 tsp. soda 2 c. brown sugar 1 tsp. vanilla 1/2 c light corn syrup 6 qts. popped corn 1 tsp. salt Sift dry ingredients together. Beat egg; add milk; stir into dry ingredients; mix well. Add melted butter; mix well. Cook on hot griddle, turning only once. 19 1 1/2 c. sifted flour 1 egg 3 tsp. baking powder 1 1/2 c. milk 3 Tbs. sugar 4 Tbs. melted butter 1/2 tsp. salt All ingredients should be at room temperature. Combine all except butter in blender, mixing just till smooth. Heat griddle and lightly butter it. Spoon batter onto griddle to form silver-dollar pancakes. Brown on both sides. Makes about 75 20 4 eggs 1/2 tsp. baking soda 1 pt. sour cream 1/2 tsp. salt 3 Tbs. cake flour Butter fpr griddle 3 Tbs. sugar Pre-heat iron to med. Sift dry ingredients together; beat egg whites and set aside. Beat yolks; add milk and butter. Add dry ingredients; beat till smooth; fold in egg whites. Pour batter onto iron (heaping cupful) and bake till steaming stops. 21 4 c. sifted flour 4 eggs, separated 2 Tbs. baking pwdr. 2 1/2 c. milk 1 1/2 tsp. salt 3/4 c. melted butter 2 Tbs. sugar Sift together dry ingredients. Beat egg yolks; add milk and butter. Stir in dry ingredients just till moist. Whip egg whites to stiff peaks; fold into batter. Spoon onto pre-heated, greased waffle iron. Bake till done. 22 1 3/4 c. flour 3 eggs, separated 1 tsp. baking soda 2 - 2 1/2 c. buttermilk 1/2 tsp. salt 6 Tbs. melted butter 2 tsp. sugar Combine yeast, 2 c. flour, and salt. Add warm water (120°-130°). With mixer at low speed, blend. Add rest of flour and blend. Knead dough and let stand 1 hour to rise. 23 1 pkg. dry yeast 4 1/2 c. flour 1 tsp. salt 1 1/2 c. water Olive oil or salad oil Scald 1 c. milk; add 1/2 - 1 stick margarine; beat in 2 lg. eggs; cool. Dissolve 1 pkg. yeast in 1/4 c. warm water; add about 1/4 c. honey; add milk mixture. Add 6 - 6 1/2 c. flour; knead to satiny ball. Let rise about 1 hr., till doubled. Punch down; divide into six equal parts and braid into 2 loaves. Brush with beaten egg. Place onto greased cookie sheets. Let rise. Bake at 350° for about 25 min. 24 Sift together flour, powder, and salt; add shortening and cut in coarsely; add water gradually. Mix just enough to hold together, as for pie crust. Turn onto lightly floured board and knead gently till smooth. Cover and let rise 5 min. Roll out very thin (1/8” - 1/16”) and cut into 3” squares. Fry in very hot oil, turning often to puff evenly, till brown. Makes about 20 25 1 3/4 c. flour 2 tsp. baking pwdr. 1 tsp. salt 2 Tbs. shortening 2/3 c. cold water Combine flour, salt, soda, cinnamon, and sugar. Make a well in the center; add eggs and oil, stirring just until dry ingredients are moistened. Stir in berries and pecans. Blend in food coloring. Spoon batter into two lightly greased 8” loaf pans. Bake at 350° for one hour,or until bread tests done. 26 3 cups flour 3 eggs, well beaten 1 tsp salt 1-1/4 cup salad oil 1 tsp soda 2 (10 oz.) pkg frozen strawberries, thawed, drained 1 Tbs cinnamon 1-1/2 cup pecans, chopped 2 cups sugar Red food coloring - optional Heat oven to 350°. Grease and flour bottom only of 9”x5” loaf pan. In large bowl, combine all bread ingredients; beat 3 minutes at medium speed. Pour half of batter into pan; top with half of Streusel; marble slightly. Repeat. Bake at 350° for 45-55 min. 27 2 cups flour Streusel: 1 cup sugar 6 Tbs. brown sugar 4 tsp. baking powder 1 Tbs. cinnamon 1-1/2 tsp. cinnamon 2 Tbs. soft butter 1-1/4 tsp. salt Combine in bowl until crumbly * 1 cup buttermilk 1/3 cup corn oil 2 tsp vanilla * Substitute 1Tbs vinegar and milk to make 1 cup 2 eggs Beat shortening and sugar till fluffy; add eggs; beat well. Add banana, buttermilk, and salt; beat well. Sift in flour, soda, and powder; add nuts. Bake in well-greased Bundt pan at 350° for about an hour. 28 1/2 c. shortening 3 c. flour 3/4 c. sugar 1 tsp. baking soda 2 eggs 1/2 tsp. baking pwdr. 1 1/2 c. banana pulp 1 c. chopped nuts 1/3 c. buttermilk 1/2 tsp. salt Cook squash; mash; measure 1 3/4 c. Cream butter; add sugar, beating well; add eggs, one at a time. Combine flour and spices; add to butter mixture alternately with squash, beginning and ending with flour. Stir in pecans. Spoon batter into greased and floured 9”x5” loaf pan. Bake at 350° for 1 hr. or 70 min. Cool in pan 10 min.; remove and cool completely. 29 1 (2-lb.) butternut squash 1/2 c. butter or marg., softened 1 1/2 c. sugar (3/4 c.) 2 lg. eggs 2 c. flour 1 1/2 tsp. baking pwdr. 1/2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice 1/4 tsp. ginger 1/2 c. chopped pecans Blend in mixer:2 eggs 1 1/4 c. milk 1/4 c. peanut oil Add, in order: 3/4 c. flour 1 1/2 c. cornmeal 4 tsp. baking pwdr. 1/2 - 1 tsp. salt 2 Tbs. sugar Pour into greased 9”x9” pan; bake at 425° for 20 - 25 min. 30 Combine dry ingredients; set aside. Cream butter; add sugar and eggs. Stir in syrup and milk, then dry ingredients and pecans. Pour into greased 8 1/2” loaf pan; bake at 350° for 35 - 40 min. Cool 10 min. 31 1 c. flour 3 Tbs. butter or marg., softened 1 c. yellow cornmeal 2 Tbs. brown sugar 1 tsp. baking pwdr. 2 eggs 1 tsp. baking soda 1/3 c. maple syrup 1 tsp. salt 3/4 c. buttermilk 1/2 c. pecans Sift dry ingredients together; cut in shortening. Beat egg yolks well; add cream. Add to flour mixture and stir until soft dough forms. Turn out onto lightly floured board; knead 20 times. Divide dough into thirds or fourths. Pat into 1/2” thick circles; cut into quarters. Place on ungreased baking sheets. Brush tops with egg white and sprinkle with cinnamon-sugar mix. Bake at 450° for 12 min., or till browned. Makes 12 lg. or 16 small 32 2 c. sifted cake flour 2 egg yolks 2 tsp. baking pwdr. 1/3 c. light cream 3/4 tsp. salt 1 egg white, slightly beaten 3 Tbs. sugar 2 Tbs. sugar 5 Tbs. shortening 1/4 tsp. cinnamon Toast 4 slices bread; trim crusts; cut each into 4 or 5 sticks Melt 1/2 c. butter Combine 1/2 c. cornflake crumbs 1/4 c. Parmesan cheese generous dash onion salt Dip bread sticks in butter; roll in crumbs. Bake at 350° - 375° for 5 - 10 min. 33 Sift together dry ingredients; add beer; stir in pecans and raisins. Bake in greased and floured muffin pans at 350° for 45 min. (1 hr. for bread) 34 3 c. self-rising flour 2/3 c. sugar (3 Tbs. for bread) 1 12-oz. can beer 1 Tbs. cinnamon 1 c. chopped pecans Raisins (optional)