Classic Pumpkin Pie

1/2 cup sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground cloves

2 eggs

1/2 cup dark corn syrup

1 (15 oz.) can pumpkin

1 (12 oz.) can evaporated milk

1 (9-in.) unbaked pastry shell

Mix, sugar, salt, and spices in a bowl. Add eggs and beat slightly. Add remaining ingredients; blend well. Pour into pie shell. Bake at 425F for 15 minutes. Reduce oven temperature to 350F and continue baking for 40-50 minutes or until knife inserted near center comes out clean. Allow pie to cool a minimum of 2 hours before serving.

Yield: 8 servings

Cheesy Chicken and Rice Casserole

1 (10 3/4 oz.) can cream of chicken soup

1 1/3 cups water

3/4 cup uncooked long-grain rice

2 cups fresh or frozen vegetables

1/2 tsp. onion powder

1/2 tsp. pepper

4 boneless skinless chicken breast halves, thawed

1/2 cup shredded cheddar cheese

Stir the soup, water, rice, vegetables, onion powder and pepper in a shallow 2 1/2-qt. baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover. Bake at 375F for 45 minutes or until chicken juices run clear. Top with cheese.

Italian version: In place of onion powder and pepper, use 1 tsp. Italian seasoning. Substitute 1/3 cup shredded Parmesan for cheddar.

Mexican version: In place of onion powder and pepper, use 1 tsp. chili powder. Substitute Mexican cheese blend for cheddar.

Yield: 4 servings

Hash Brown Casserole

6 eggs, well beaten

1 (12 oz.) can evaporated milk

1 tsp. salt

1/2 tsp. pepper

1 (30 oz.) pkg. frozen shredded hash brown potatoes

2 cups shredded cheddar cheese

1 medium onion, chopped

1 small green pepper, chopped

1 cup diced ham, optional

Combine eggs, evaporated milk, salt and pepper in a large bowl. Add potatoes, cheese, onion, green pepper and ham; mix well. Pour mixture into a greased 9x13 baking dish. Bake at 350F for 60-65 minutes or until set.

Yield: 12 servings

Ham 'n' Cheese Omelet Roll

4 oz. cream cheese, softened

3/4 cup milk

2 tbsp. all-purpose flour

1/4 tsp. salt

12 eggs

2 tbsp. Dijon mustard

2 1/4 cups shredded cheddar or Swiss cheese, divided

2 cups finely chopped fully cooked ham

1/2 cup thinly sliced green onions

Line the bottom and sides of a greased 15x10 baking sheet with parchment paper; grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined.

In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake at 375F for 30 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese.

Sprinkle with ham, onions and 1 cup cheese. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.

Yield: 12 servings

German Potato Casserole

5 lbs. red potatoes, peeled and cut into 1/2-in. cubes

1 lb. sliced bacon, diced

8 hard-cooked eggs, chopped

1 large onion, chopped

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 cups mayonnaise (reduced-fat or fat-free not recommended)

3 tbsp. cider vinegar

2 tbsp. Worcestershire sauce

1 lb. process cheese (Velveeta), cubed

Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender (or 8 minutes in a pressure cooker). Drain. In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat.

Divid half of the mixture between one greased 9x13 baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Bake, uncovered, at 350F for 40-45 minutes or until golden brown and bubbly.

Yield: 16-20 servings

Warm Chicken and Potato Salad

1 lb. boneless skinless chicken breasts

4 tbsp. stir-fry sauce, divided

1 lb. red potatoes, cut into 1/2-in. cubes

1/4 cup white wine vinegar

1 1/2 tbsp. sugar

2 tbsp. vegetable oil

1 celery rib, thinly sliced

4 green onions, thinly sliced

1/2 cantaloupe, cut into 3/4-in. cubes

1/2 cup diced sweet red pepper

1/3 cup chopped pecans

2 tbsp. minced fresh parsley

Cut chicken into 1-in. pieces; coat with 2 tbsp. stir-fry sauce. Let stand 30 minutes. Meanwhile, cook potatoes in boiling, salted water 12 minutes or until tender. Drain potatoes; place in a large bowl. Blend vinegar, remaining stir-fry sauce and sugar.

Heat oil in a hot wok or large skillet over high heat. Add chicken; stir-fry 3 minutes. Add celery; stir-fry 1 minute. Add vinegar mixture and green onions. Cool, stirring, until sauce is hot. Remove from heat; pour over potatoes, tossing to combine. Let stand 5 minutes, stirring twice. Add cantaloupe, pepper, pecans, and parsley. Toss together to coat all ingredients with dressing. Serve immediately.

Yield: 4 servings

Moist and Savory Stuffing

1 3/4 cups chicken broth

generous dash pepper

1 celery rib, coarsely chopped (about 1/2 cup)

1 small onion, coarsely chopped (about 1/4 cup)

4 cups herb seasoned stuffing or herb seasoned stuffing cubes

In a 2-qt. saucepan over high heat, bring the broth, pepper, celery and onion to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Pour bread cubes or stuffing in a large bowl. Gradually add the broth mixture until the stuffing is evenly coated.

Yield: 4 cups

Green Bean Casserole

2 (10 3/4 oz.) cans cream of mushroom soup

1 cup milk

2 tsp. soy sauce

1/4 tsp. pepper

8 cups cooked frozen cut green beans

1 (6 oz.) can French fried onions, divided

Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in a greased 3-qt. casserole. Bake at 350F for 25 minutes or until hot. Stir. Top with remaining onions. Bake for 5 minutes more.

Yield: 12 servings

Baked Potato Soup

1/4 cup butter

1/4 cup onion, chopped

1/4 cup all-purpose flour

1 (14 oz.) can chicken broth

1 (12 oz.) can evaporated milk

2 large or 3 medium baking potatoes, baked or microwaved

salt and pepper to taste

4 bacon strips, cooked and crumbled

1/2 cup shredded cheddar cheese

3 tbsp. sliced green onion

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture.

Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potatoes; add to soup. Heat through. Season with salt and pepper. Top each serving with bacon, cheese, and green onion.

Yield: 4 servings

Ham Roll-Ups

1 (8 oz.) pkg. cream cheese, softened

1 (2 1/4 oz.) can chopped ripe olives, drained

1/3 cup thinly sliced green onions

8-10 thin slices fully cooked ham

In a mixing bowl, beat cream cheese until smooth; stir in the olives and onions. Spread over ham slices. Roll up, jelly-roll style, starting with a short side. Chill for at least 1 hour. Just before serving, cut into 1-in. pieces.

Yield: 40 appetizers

Sweet-Sour Deviled Eggs

12 hard-cooked eggs

1/3 cup plus 1 tbsp. mayonnaise

5 tsp. sugar

5 tsp. cider vinegar

1 tsp. prepared mustard

1/2 tsp. salt

1/4 tsp. pepper

paprika and minced fresh parsley

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with paprika and parsley.

Yield: 24 servings

Orange-Ginger Fruit Dip

1 (8 0z.) pkg. cream cheese, softened

1 (7 oz.) jar marshmallow creme

1 tbsp. grated orange peel

1/8 tsp. ground ginger

Assorted fruit

In a small mixing bowl, beat cream cheese until smooth. Beat in the marshmallow creme, orange peel and ginger. Cover and refrigerate until serving. Serve with fruit.

Yield: 2 1/2 cups

Chicken Fajitas

For the marinade:

1/4 cup olive oil

3 tbsp. fresh lime juice

2 tbsp. red wine vinegar

2 tbsp. onion, finely chopped

1 clove garlic, minced

1/2 tsp. sugar

1/2 tsp. dried oregano leaves

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground cumin

6 boneless, skinless chicken breast halves, about 6 oz. each

1 red onion, cut into 1/2" slices

4 plum tomatoes, cut into 1/2" slices

1 red or yellow bell pepper, stem and seeds removed and cut into quarters

6 large flour tortillas

1 avocado, sliced

salsa

To make the marinade: In a shallow, non-metal container combine the marinade ingredients. Rinse chicken and pat dry with paper towels. Add chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.

Remove chicken breasts from the marinade and discard the marinade. Grill the chicken breasts, onion slices, tomato slices, and bell pepper quarters over direct medium heat until the meat is no longer pink and the vegetables are tender, turning once halfway through the grilling time. The chicken and onion will take 8-12 minutes and the tomato and bell pepper will take 6-8 minutes. Wrap tortillas in foil and place on cooking grate. Heat for about 1 minute. Cut the bell pepper into strips and slice the chicken. Place chicken, onion, tomatoes, bell pepper and avocado in warm tortillas and roll up to eat. Serve with salsa.

Yield: 6 servings

Cornish Hens with Mandarin Rice

Rice:

1/4 cup slivered almonds

2 tbsp. celery, chopped

1 small green onion and top, thinly sliced

2 tbsp. butter

1 (11 oz.) can Mandarin orange segments, well-drained

2 tbsp. orange juice concentrate

2 cups cooked rice

4 Cornish hens, about 1 1/2 lbs. each

olive oil

paprika

orange marmalade

To make the rice: Saute almonds, celery, and onion in butter in small skillet until almonds are lightly toasted. Combine almond mixture, orange segments, orange juice concentrate, and rice, tossing to mix.

Rinse Cornish hens and pat dry with paper towels. Stuff Cornish hens with rice mixture and tie legs with string. Brush hens lightly with oil; sprinkle with paprika. Grill over indirect medium heat until the stuffing reaches 165F and the juices run clear, about 30-45 minutes. Baste hens with orange marmalade during last 20 minutes of cooking time. Remove hens from the cooking grate and arrange on serving platter.

Yield: 4 servings

Ricotta Chicken

1 whole chicken, 4-5 lbs.

12 oz. ricotta cheese

1/3 cup grated Parmesan cheese

1 egg

1 1/4 tsp. dried basil leaves, divided

3/4 tsp. dried tarragon leaves, divided

2 tbsp. parsley, minced

1 large clove garlic, minced

olive oil

1/4 tsp. paprika

Rinse chicken and pat dry with paper towels. With poultry shears, cut along both sides of backbone the entire length of chicken. Remove whole backbone and tail. Skewer neck skin to back. Twist wing tips under back.

Place chicken, skin side up, on counter; press down on chicken with palms of hands to "pop" bones so that chicken will lie flat. Using a sharp paring knife and your fingers, loosen skin over top of chicken and drumsticks starting at neck edge. Be careful not to tear or cut the skin. Mix ricotta, Parmesan cheese, egg, 1 tsp. of the basil, 1/2 tsp. of the tarragon, parsley, and garlic. Carefully spoon cheese mixture under skin of chicken, pressing with your fingers to distribute evenly over the chicken and drumsticks. Brush chicken lightly with oil; sprinkle with the remaining 1/4 tsp. basil, 1/4 tsp. tarragon, and the paprika.

Place chicken, skin side up, on cooking grate. Grill over indirect medium heat until chicken legs move easily and skin is well browned, 1 1/4 to 1 1/2 hours. Transfer chicken to a cutting board; let stand 10 minutes. Cut into quarters, cutting lengthwise and crosswise. Reassemble chicken on serving platter.

Yield: 4 servings

Chicken Salad with a Twist

8 oz. uncooked spiral pasta

2 1/2 cups cubed cooked chicken

1 medium onion, chopped

2 celery ribs, chopped

1 medium cucumber, seeded and chopped

1/2 cup sliced ripe olives

1/3 cup zesty Italian salad dressing

1/3 cup mayonnaise

2 tsp. spicy brown or horseradish mustard

1 tsp. lemon juice

1/2 tsp. salt

1/4 tsp. pepper

3 plum tomatoes, chopped

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives.

In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes.

Yield: 12 servings

Chicken Soup with Potato Dumplings

1/4 cup onion, chopped

2 garlic cloves, minced

1 tbsp. vegetable oil

6 cups chicken broth

2 cups cubed cooked chicken

2 celery ribs, chopped

2 medium carrots, sliced

1/4 tsp. dried sage leaves

Dumplings:

1 1/2 cups biscuit/baking mix

1 cup cold mashed potatoes (with added milk)

1/4 cup milk

1 tbsp. green onion, chopped

1/8 tsp. pepper

In a large saucepan, saute onion and garlic in oil for 3-4 minutes or until onion is tender. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the vegetables are tender.

In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean.

Yield: 5-6 servings

Colorful Chicken 'n' Squash Soup

1 broiler/fryer chicken (4 lbs.), cut up

13 cups water

5 lbs. butternut squash, peeled and cubed (about 10 cups)

1 1/4 lbs. fresh kale, chopped

6 medium carrots, chopped

2 large onions, chopped

3 tsp. salt

Place chicken and water in a soup kettle. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.

Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through.

Yield: 14 servings

Cream Puffs

1/2 cup water

1/4 cup butter, cubed

1/8 tsp. salt

1/2 cup all-purpose flour

2 eggs

Bring water, butter and salt to a boil in a saucepan. Add the flour all at once; stir briskly until the mixture leaves the side of the pan and forms a ball.

Remove from heat; let stand for 5 minutes to allow mixture to cool before adding the eggs. Beat well after adding each egg. Continue beating until mixture is smooth and shiny.

Drop dough 3 in. apart onto a greased baking sheet. Bake at 400F for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Fill with 1/3 filling, replace tops and drizzle with chocolate topping.

Yield: 8 servings

Biscuit-Topped Lemon Chicken

2 large onions, finely chopped

4 celery ribs, finely chopped

2 garlic cloves, minced

1 cup butter, cubed

8 green onions, thinly sliced

2/3 cup all-purpose flour

1/2 gallon milk

12 cups cubed cooked chicken

2 (10 3/4 oz.) cans condensed cream of chicken soup, undiluted

1/2 cup lemon juice

2 tbsp. grated lemon peel

2 tsp. pepper

1 tsp. salt

Cheddar Biscuits:

5 cups self-rising flour

2 cups milk

2 cups cheddar cheese, shredded

1/4 cup butter, melted

In a large pot, saute the onions, celery and garlic in butter. Add green onions. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the chicken, soup, lemon juice and peel, pepper and salt; heat through. Pour into 2 greased 9x13 baking dishes, set aside.

In a large bowl, combine biscuit ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4-in. thickness. With a floured 2 1/2-in. biscuit cutter, cut out 30 biscuits.

Place over chicken mixture. Bake, uncovered, at 350F for 35-40 minutes or until golden brown.

Yield: 15 servings (30 biscuits)

Note: As a substitute for each cup of self-rising flour, place 1 1/2 tsp. baking powder and 1/2 tsp. salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Special Sesame Chicken Salad

1 (16 oz.) pkg. bow tie pasta

1 cup vegetable oil

2/3 cup white wine vinegar

2/3 cup teriyaki sauce

1/3 cup sugar

1/2 tsp. pepper

3 (11 oz.) cans mandarin oranges, drained

2 (8 oz.) cans sliced water chestnuts, drained

2 cups cubed cooked chicken

1 1/3 cups honey roasted peanuts

1 (9 oz.) pkg. fresh spinach

1 (6 oz.) pkg. dried cranberries

6 green onions, chopped

1/2 cup parsley, minced

1/4 cup sesame seeds, toasted

Cook pasta according to package directions; drain and place in a very large bowl. In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours.

Just before serving, add the remaining ingredients; gently toss to coat.

Yield: 22 servings

Cheese Enchiladas

2 (15 oz.) cans tomato sauce

1 1/3 cups water

2 tbsp. chili powder

2 garlic cloves, minced

1 tsp. dried oregano

1/2 tsp. ground cumin

16 flour tortillas (8-inch), warmed

4 cups Monterey Jack cheese, shredded

2 1/2 cups cheddar cheese, shredded and divided

2 medium onions, finely chopped

1 cup sour cream

1/4 cup parsley, fresh minced

1/2 tsp. salt

1/2 tsp. pepper

Optional: add cooked shredded chicken when filling.

Garnish: shredded lettuce, sliced ripe olives and additional sour cream

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tbsp sauce over each tortilla.

In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 9x13 baking dishes. Pour remaining sauce over top.

Bake, uncovered, at 350F for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives, and sour cream if desired.

Yield: 16 enchiladas

White Dinner Rolls

16 cups flour

7 cups warm water

2 tbsp. (heaping) yeast

1/2 cup sugar

1/2 cup shortening

2 tbsp. (scant) salt

Make a well in the flour and add warm water to the center. Sprinkle the yeast over the water and let it sit. Sprinkle the sugar and salt. Add the shortening and whisk together. Knead the dough and let rise in an oiled bowl until doubled. Form rolls and let rise again. Bake 25 minutes at 375F.

Laundry Detergent

1 bar Zote soap or Fels Naptha

1 cup 20 Mule Team Borax

1 cup Laundry Soda

Grate the bar of soap like cheese. Add the rest and blend until a grain-like texture. Use 2 tbsp/1/8 cup per load.

Cafe Rio Chicken Tortilla Soup

red pepper

onion

tomatoes

garlic

Puree above ingredients and set aside. Poor a small amount of oil in the bottom of pot. Heat and add puree. Fry for 1-2 minutes.

Add:

6 cups chicken broth

1/2 cup cilantro, minced

1 cup chicken, cooked and shredded

1 cup carrots, chopped

1 cup tomatoes, chopped

1/4 cup avocado, chopped

1/4 cup lime juice

Stir and cook until heated through.

Yield: 6-8 servings

Magic Bars

1/2 cup butter

1 1/2 cup graham cracker crumbs

1 (14 oz.) can sweetened condensed milk

1 cup semi-sweet chocolate chips

1 1/2 cups flaked coconut

1 cup nuts, chopped

Preheat oven to 350F (325F glass dish). In a 9x13 baking pan, melt butter, sprinkle crumbs over butter; mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly.

Bake 25-30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.

Yield: 24 bars

School Day Cookies

1 cup shortening

1 cup sugar or honey

2 eggs, beaten

1/4 cup orange juice

2 tbsp. grated orange peel

2 1/2 cups flour

2 cups oatmeal

1 tsp. vanilla

1/2 tsp. salt

1 tsp. baking soda

1/2 cup raisins

1 cup nuts, chopped

1 cup dates, chopped

Mix ingredients. Place on cookie sheets. Bake at 375F for 10-12 minutes.

Yields: 4 dozen

Pumpkin Chocolate Chip Cookies

1 Spice Cake Mix

1 can pumpkin

chocolate chips

Mix pumpkin and spice cake mix together. Stir in the chocolate chips. Drop tablespoonfuls on a greased cookie sheet. Bake at 350F for 10-15 minutes. Cookies are a cake mixture and will be spongy when they come out. They should be firm and bounce back when touched. Don't over cook!

Peanut Blossom Cookies

1/2 cup unsalted butter, room temperature

3/4 cup peanut butter (smooth or crunchy)

1/3 cup light brown sugar

1/3 cup granulated white sugar

1 large egg

1 tsp. pure vanilla extract

2 tbsp. milk

1 1/2 cups all purpose flour

1 tsp. baking soda

1/2 tsp. salt

Coating:

1/3 cup granulated white sugar

Garnish:

48 milk chocolate Kisses, unwrapped

Line baking sheets with parchment paper. Set aside. In a medium bowl, beat the butter. Add the peanut butter and sugars and beat until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk.

In a separate bowl, whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 375F and place rack in the center of the oven. Roll the batter into 1 inch round balls. Place the granulated sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches apart.

Bake the cookies for about 8-10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.

Yield: 4 dozen cookies

Oreo Truffles

1 pkg. double stuffed Oreos, crushed

8 oz. pkg. cream cheese

Beat Oreos and cream cheese together. Scoop the mixture by the teaspoonful onto a baking sheet. Place baking sheet in the fridge and let chill. Remove baking sheet and roll each scoop into a ball. Dip in melted chocolate and let harden. Top with white chocolate swirls, sprinkles, edible glitter, etc. Serve in mini muffin papers.

Yield: 70-80 truffles

Toffee

1 cup sugar

2 tbsp. water

1 cup margarine

nuts

chocolate chips

Microwave for 4 minutes sugar, water and margarine. Stir then cook for 2 minutes. Watch constantly. Cook until it turns the color of a paper sack. Pour over nuts in a buttered pan and sprinkle with chocolate chips. When chips are melted spread to cover.

Never-Fail Fudge

1 (12 oz.) can evaporated milk

1/4 lb. butter

4 cups sugar

2 (6 oz.) pkgs chocolate chips

1 pt. marshmallow cream

chopped nuts, optional

Put milk, butter and sugar in a saucepan. Bring to a boil and boil for 5 minutes. Stir constantly or until 238F. Remove from heat and fold in chocolate chips and marshmallow cream. Stir until blended. Add nuts. Pour in a greased pan, cool and place in refrigerator until ready to slice into squares.

Divinity

2 cups sugar

1/2 cups corn syrup

2 eggs

1 cup nuts, optional

1/2 cup water

1/8 tsp. salt

1/2 tsp. vanilla

1/8 tsp. cream of tarter

Mix salt, sugar, corn syrup, and water. Put on stove and put lid on until it comes to a boil then remove lid. Cook until spins hard thread. Have egg whites beaten with cream of tarter in. Add about 1/4 of syrup to the egg whites then cook remainder of syrup a little longer. Add to egg whites. Beat with mixture until well mixed then beat candy with wooden spoon. Add vanilla and nuts last.

No-Cream Alfredo Sauce

1 (12 oz.) can evaporated milk

2 tbsp. powdered milk

1/4 cup butter

2 tbsp. flour

3/4 cup grated Parmesan cheese

1/2 tsp. garlic salt

1/2 cup milk

1 cup mushrooms, optional

1 cup thinly sliced grilled chicken pieces, optional

hot pasta

Shake together powdered and evaporated milk; set aside. Melt butter in medium saucepan; stir in flour and cook until bubbly. Gradually whisk evaporated milk into the sauce and cook over medium heat, stirring, until bubbly. Reduce heat; add Parmesan cheese and garlic salt; stir until melted. Thin sauce to desired consistency by stirring in up to one half cup milk. Add optional mushroom and/or chicken pieces; heat through and serve over hot pasta.

Yield: 6 servings

Golden Potato Casserole

6 large potatoes, peeled and cut into 1/2-inch cubes

4 cups shredded cheddar cheese

1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted

1 cup sour cream

1/4 cup butter, melted

8 green onions, chopped

2 tbsp. bacon bits

dash salt and pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Or cook in pressure cooker: place potatoes in pan, add 3 cups water and cook for 7 minutes after it starts hissing. Depressurize by running cold water over lid.

In a large bowl, combine the remaining ingredients; gently stir in potatoes. Transfer to a greased 9x13 baking dish.

Bake, uncovered, at 350 for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving.

Yield: 12-14 servings

Layered Cake Frosting

2 lbs. powdered sugar

2 cups shortening

2 egg whites

2 tsp. flavoring (2 capfuls)

4 tbsp. water

Mix, Mix, Mix.

Yields: 2 layered cake

Marshmallow Fondant Icing

16 oz. white mini-marshmallows

2-5 tbsp. water

2 lb. powdered sugar

1/2 cup shortening

Melt marshmallows and 2 tbsp water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir, and continue doing this until melted. It usually takes about 2 1/2 minutes total.

Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Grease your hands GENEROUSLY, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Start kneading like you would bread dough. Add the rest of the powdered sugar and knead some more. Regrease your hands and counter when the fondant starts sticking. It the mix is tearing easily, it is too dry, so add water (about 1/2 tbsp at a time and then knead it in). It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

Prepare the fondant icing for storing by coating it with a good layer of shortening, wrap in plastic wrap and put in a Ziploc bag, getting as much air out as possible. This will store in the refrigerator for weeks.

Yields: 1 cake layer

Cheeseburger Soup

1 lb. hamburger

1/2 cup chopped onion

1 pkg. Hamburger Helper Cheeseburger Macaroni

1 (16 oz.) can Veg All or mixed vegetables

2 tbsp. parsley

5 cups water

1/2 tsp. basil

1/2 tsp. salt

1/8 tsp. pepper

1 (16 oz.) can diced tomatoes

Cook and drain hamburger and onion. Stir in sauce mix, water, basil, salt, pepper, tomatoes and liquid. Heat to boiling, then reduce heat and add macaroni and veggies. Cover and cook until macaroni is done. Stir in parsley.

Yield: 6 servings

Easy Homemade Vanilla Ice Cream

2 cups half-and-half

2 cups whipping cream

1 (14 oz.) can sweetened condensed milk

2 tbsp vanilla extract

In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

Yields: 12 servings