If you have any favorite recipe you would like to share with us, please email me
at Zella48@yahoo.com and I will post it in here.

Peach Flip
(2 coffeecakes)

Soften.....2 packets yeast and 1/2 cup warm water
Combine.....in mixing bowl
1/2 cup sugar
1/2 cup margarine or butter
1/2 cup hot scalded milk and
2 teaspoon salt. Stir to melt butter. Cool to lukewarm.
Blend in.....3 unbeaten eggs and softened yeast
Gradually add.....5 to 5 1/2 cups flour to form a stiff dough
Knead.....on floured surface until smooth and satiny, 3 to 5 minutes. Put in greased bowl; cover.
Let rise.....in warm place (85 F to 90 F) until light and doubled in size, 1 to 1 1/2 hours.
Combine.....2/3 cup sugar
2 teaspoon cinnamon and
1 cup wlnut, chopped. Set aside.
Roll out.....half of dough on lightly floured surface to 10 x 20 inch rectangle. Spread 1 tablespoon soft butter, 1/4 cup peach or apricot preserve. Sprinkle with half the cinnamon-sugar mixture.
Roll up.....starting with 20-inch side. Seal edge and ends. Place seam-side down on greased cookie sheet, curving it to make "U" shape. With scissors, make cut down center, 1/3 of the way through roll, to within 2 inches of ends. Repeat with remaining dough.
Let rise.....in a warm place until light, about 30 minutes.
Spoon....1/4 cup peach preserve down center of each.
Bake.....at 350 F for 20 to 25 minutes till golden brown

Icing

1 cup powdered sugar
2-3 teaspoon milk
1 tsp vanilla

Spoon icing slowly on top of warm coffeecakes.

By Zella45

Chicken/Pork Casserole

2 fryers - cook and remove bones
1 1/2 lb leon pork chops - cook and dice
Cook 20 minutes - 1 large can tomato juice
3 cups chopped onion
2-3 tablespoon sugar

Cook 2 large package of wide noodles in chicken broth. Mix all ingredients together, put in 2 large baking dishes (3 - depending on size). Top with mild cheese and cayenne pepper. Bake 350 F or until cheese bubbles.

Note: This is large recipe. Can be divided into at least 3 dishes and frozen. If you freeze, do not put cheese on until dish is partially cooked in oven.

Each baking dish is a generous serving for 6-8 people.

By Zella45

Toasted Rice Stuffing

1/2 cup butter or margarine
3 cups uncooked rice
6 cups chicken/turkey stock
1/2 cup chopped onion
3 cups chopped celery
6 cups toasted fine bread crumps
3 tsps baking powder
4-6 eggs, slightly beaten
1 1/2 tsps poultry season
2 cups chopped walnuts
salt & pepper to taste

Heat butter in skillet, add rice and stir occasionally until slightly
browned.  Add stock, onion and celery to browned rice. Cover and simmer 15
minutes or until liquid is absorbed.  In a bowl, combine bread crumbs, baking powder, eggs, poultry season, walnuts, salt & pepper. Add to rice mixture.  Makes 18 cups of stuffing.

By bellson_hertoes

The base sauce for hundreds of Cajun recipes is a Roux

1 cup cooking oil
1 cup flour
- - - - - - - - - - - - - -
Vegetables
2 chopped onions
1 chopped bell pepper
3 smashed pods of garlic
2 whole bay leaves
2 chopped stalks of celery
1/4 cup parsley chopped
salt and pepper to taste

Pour oil in a heavy pot, med. heat, add flour slowly.  Stirring as you add flour to oil...Now comes the impotant step.  Lower the heat some, and continue stirring.  I like to use a wooden spoon.  Stir slowly and think of things you haven't thought of in years.  lol..Slowly brown your Roux till it becomes brown.  Not tan, Brown.

With this Roux you can make Gumbos.
To the Roux you add chopped onions, bell pepper, garlic, bay leaves, celery, and salt and pepper, and of course parsley.  When the veggies are browned well, add about three cups of stock or water, gumbo is like a soup.  It shouldn't be too thick.  Then you will add seafood or chicken or sauage or game or whatever you happen to have in the house that day (if you are making Shrimp Gumbo, the shrimp are added about 15 minutes before the Gumbo is done).

Bring the Gumbo to a boil, then reduce heat to simmer for about an hour.   Srir the Gumbo often.  Serve over steaming rice and enjoy.  I usually serve potato salad and Hot French Bread with Gumbo.

By RidenLeather

Rose's Alaskan Irish Creme

1 cup whiskey (the better the whiskey, the better the brew)
3 eggs
2 tsp. instant coffee granules
2 tsp. vanilla
1 tsp. chocolate syrup

Blend these top ingredients for 2 minutes (either blender or with mixer)

1 can condensed milk
1 cup whipping cream

Blend again, and chill.

This recipe makes not that much, I usually triple it and use a large bowl and my mixer. After it is finished with the last mixing, I put in 1/2 pint or 1 pint Mason jars, cap them off, and put a cool label on the front.  Tie with a bow ~ and VOILA!   Ready to give as gifts. Remember to keep refrigerated, will last quite a while in the frig.  This stuff is DELICIOUS, I think it is better than the original Bailey's Irish Creme.  Enjoy!

By Alaskarose

Sweet Chex Mix

9 Cups Chex Cereal
2 Cups coconut
1 Cup peanuts (optional)
1 Cup brown sugar
1/2 Cup (1 stick) margerine
1/2 Cup Corn syrup
1 Teaspoon vanilla
1/2 Teaspoon baking soda
2 Cups chocolate chips

Oven 250 degrees

Combine: In 2 quart pan, combine brown sugar, corn syrup and margerine, stirring to boiling.  Without stirring boil 5 minutes.  Then stir in vanilla and baking soda.  I would recommend spraying pam on your cookie sheet, as the mixture tends to stick to the pan, and cleaning may be easier.  Put the cereal/coconut mixture on two cookie sheets, then pour the sugar mixture over the cereal/coconut mixture.  Bake 1 hour stirring every 15 minutes.  After it comes out and has cooled a little add the chocolate chips, otherwise they will completely melt.  Cool completely, break apart.

By aries

Eggnog Bread

2 1/2 C. Flour
3/4 C. Sugar
1 T. Baking Powder
1 t. Salt

Combine above and set aside.....

1 beaten Egg
1 1/4 C. Eggnog
1/3 C. Oil

Stir together and add to above.....

1/2 C. Nut's (Walnuts or Pecans)
1/2 C. Marachino cherries (halved)

Add to above.....

350 degrees for 45 to 50 min

By lavender_nails

Scotch Shortbread

Press into a 8 or 9 in. cake pan...1/3 to 1/2 in thick.

1 C. Soft Butter (not Oleo)
1/2 C. Sugar

Blend these 2 thoroughly...

2 1/2 C. Sifted flour

Stir into above with hands.

300 degrees 20-25 min.

By lavender_nails

Stuffing

15 slices white bread cubed (cut all ends off)
3 eggs
1 stick of butter
2 c sugar
2 cans crushed pineapple w/ juice
cinnamon

Stir bread, eggs, sugar, and pineapple together.  Pour into a Pam sprayed pan 11X 9, cut butter up and spread across top, sprinkle with cinnamon.  Bake 350- 25 min.   Serve warm or cold.

Cranberry can be used to replace the pineapple.

By SoftJazz

hmmmmm now, this is the way to bake!!!!  lol (giggle giggle)   I'll bet even the men could do this!!!!!

Best Rum Cake Ever

1 or 2 quarts rum
baking powder
1c. butter
1tsp. soda
1tsp. sugar
lemon juice
2 large eggs
brown sugar
1c. dried fruit nuts

Before you start, sample the rum to check for quality.  Good, isn't it?  Now go ahead.  Select a large mixing bowl, measuring cup, etc.  Check the rum again.   It must be just right.  To be sure rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can.

Repeat...

With an electric mixer, beat 1 cup butter in a large fuffy bowl.  Add 1 seaspoon of thugar and beat again.  Meanwhile, make sure that the rum is of the finest quality--try another cup.  Open second quart, if necessary.  Add 2 arge leggs, 2 cups fried druit and beat till high.  If druit gets stuck in beaters, just pry it loose with a drewscriver.  Sample the rum again, checking for conscisticity.

Next sift 3 cups of pepper or salt (it really doesn't matter which).  Sample the rum again. Sift 1/2 pint lemon juice.  Fold in chopped butter and strained nuts.   Add one babblespoon of brown thugar, or whatever color you can find.  Wix mell.  Grease oven and turn cake pan to 350 gredees.  Now pour whole mess into the coven and ake.  Check the rum again, and bo to ged.

Submitted by Zella45
(sorry I couldn't resist this  lol)

Pineapple Fluff

1 - 16 oz. box Nabisco Honey Flavored Graham Crackers
1 - 12 oz. package marshmallows
1 c. milk
1 - 8 oz. cool whip
1 can crushed pineapple
1 c. chopped nuts

Put marshmallows and milk in top of double boiler.  Put over bottom of hot double oiler. Melt the marshmallows.  DO NOT STIR while melting.  After marshmallows melt, remove from heat and set aside to cool.

While marshmallows are cooling, roll graham crackers into crumbs.  Put a layer of crumbs in bottom of a 9 x 13 x 2 inch dish.  Keep rest of crumbs to put on top.

Drain pineapple.

When marshmallows are cool enough to put hand on bottom of pan, mix pineapple, cool whip, nuts and marshmallows in a bowl.

When mixture is thoroughly mixed, dip mixture with a spoon and spread evenly over crumbs.  Sprinkle rest of crumbs over top evenly.

Refrigerate until ready to serve.

This is from Harleyrider47's Mom.  She makes it every holiday and family dinner.

By Harleyrider's mom

Caramel Corn

6 quarts popped corn
2 cups packed brown sugar
1 cup butter
1/2 cup light corn syrup
1 teaspoon baking soda
3 tablespoon molasses (optional)

Grease 2 large jelly-roll pans or any big pan to hold all the popcorn.

Put popcorn in a large bowl or dishpan.

In a medium-sized saucepan, combine brown sugar, butter and syrup.  Bring to a boil; boil 8 minutes.  Remove from heat and add baking soda.

Pour sugar mixture over popcorn, mixing well.

Divide mixture between 2 greased pans.  Bake at 200F (95C) 1 hour, stirring every 15 minutes.

Makes 6 quarts.

By Perdita

Fudge Quickies

Got this from my Great Grandmother Hazel Cook

1 cube butter
2 cups sugar
2 tablespoons cocoa
1/2 cup milk
1/2 cup peanut butter
3 cups oatmeal
1 teaspoon vanilla

Melt butter.  Add sugar, milk, and cocoa.  Bring to boil for three minutes.   Take off heat. Add peanut butter, vanilla, and oatmeal.  Drop by spoonfuls on to wax paper.  Let cool 10 mins.

By Perdita

German Beef Rolls

4 pieces steak very thin or sandwich steaks, each about 6 ounces
2 teaspoons dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 large pickles, cut into long thin strips
2 ounces salt pork or 2 strips bacon, cut into thin strips
1 large onion
1/4 cup vegetable oil
1-1/2 cups hot beef broth
4 peppercorns
1/2 bay leaf
1 tablespoon cornstarch

Lay steaks on flat surface.  Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork or bacon ( I use the bacon my self), and onion among steaks.

Roll up steaks jelly-roll style; secure with beef-roll clamps, toothpicks, or thread.

Heat oil in heavy saucepan.  Add steak rolls; brown well on all sides, about 15 minutes.  Pour in broth, peppercorns, and bay leaf.  Cover; simmer 1 hour and 20 minutes.

Remove beef rolls; discard clamps.  Arrange on preheated platter.

Blend cornstarch with small amount cold water; stir into pan.  Bring to boil; cook until thick and bubbly.

Serve gravy separately.

By Perdita

German Cheesecake

1/2 pint sour cream
32 ounces cream cheese
7 eggs
5 teaspoons vanilla
1 cup sugar
1 box graham cracker crumbs
2 tablespoons sugar
6 tablespoons butter melted
Use 10 inch spring pan

Mix sour cream, cream cheese, eggs, vanilla, and sugar in large mixing bowl.  Beat 25 minutes on medium speed.

Meanwhile, combine crumbs, sugar, and melted butter; mix well.  Press onto bottom and sides of pan.

Chill in freezer 15 minutes.

Pour batter into pan.  Bake at 375 F 1-1/4 hours or until top is very brown.   Turn off oven; let stay 2 hours with oven door ajar.

Can top with cherry-pie filling.

By Perdita