RECIPE - TownNewsbloximages.newyork1.vip.townnews.com/mcdowellnews... · Heat until cream cheese is hot and creamy. Serve with chips. Keith Rhom Buffalo Chicken Dip Preheat oven to

HolidayRECIPE 20

15

GUIDE

Recipe Guide2B • Wednesday, November 11, 2015 mcdowellnews.com

- Appetizers -Chili Cheese Dip1 onion, diced1 8 ounce package fat-free cream cheese, cubed2 15 ounce cans low-fat vegetarian chili without beans2 teaspoons garlic1 ½ cups salsaLightly brown onion in skillet sprayed with cooking spray. Transfer to slow cooker. Stir in cream cheese, chili, garlic salt and salsa. Cover and cook on low four hours, stirring occasionally. Serve with baked tortilla chips.

LaVon Walker - Old Fort

Ham Spread1 small can deviled ham1 large package cream cheese2 tablespoons milkBeat cheese and milk together until smooth. Stir in deviled ham. Chill thoroughly and serve with chips and crackers.

Keith Rhom - Nebo

Sausage Dip1 pound hot sausage1 can diced tomatoes with chilies and peppers2 8 ounce packages cream cheeseFry sausage and drain. Mix with tomatoes and cream cheese. Heat until cream cheese is hot and creamy. Serve with chips.

Keith Rhom

Buffalo Chicken DipPreheat oven to 350.1 8 ounce package cream cheese, softened1 10 ounce can chunk white chicken, drained½ cup buffalo sauce½ cup ranch salad dressing2 cups shredded Colby-Jack cheeseSpread cream cheese into a shallow, ungreased 1-quart baking dish. Layer with chicken, buffalo sauce and ranch dressing. Sprinkle with shredded cheese. Bake uncovered for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips.

Betty Varner - Marion

Holiday Cheese Tree1 8 ounce container sharp cheddar cheese1 teaspoon Worcestershire sauce1 8 ounce package cream cheese½ teaspoon lemon juice2 tablespoons pimento, finely choppedChopped parsley2 tablespoons green pepper, finely choppedChopped nuts1 onion, finely choppedCrackersMix chesses until well blended. Add one tablespoon pimento, green pepper, onion, Worcestershire and lemon juice. Mix well. Chill. Drop six 1/3 cup measures of the cheese mixture onto a serving platter in a triangle (tree) shape. Drop remainder at the bottom of the triangle. Smooth carefully to form a tree shape with the ½ cup at the bottom forming the trunk. Sprinkle parsley over tree and nuts on trunk top and sides. Arrange remaining pimento as ornaments. Serve with crackers.


Vegetable Dip1 cup sour cream1 cup mayonnaise3 tablespoons dried onion3 tablespoons parley3 teaspoons dill seed1 tablespoon seasoned saltCombine all ingredients and chill well.

Edna Wall - Marion

Teri’s Company Best Pickles10 medium cucumbers8 cups sugar5 teaspoons salt2 ½ tablespoons pickling spice4 cups vinegarCover whole cucumbers with boiling water. Let stand until the next day. Drain. Repeat over the next three days. On the day five, drain, slice into ¼” to ½” pieces. Mix salt, spices, sugar and vinegar. Bring to boiling and pour over cucumbers. Let stand for two days. On the third day, bring to boiling and put into jar and seal.

Mary Cate - Marion

Cheese Log1 8 ounce package cream cheese1 ounce Velveeta½ cup pecans, choppedSoften cheeses and mix together with pecans. Roll in chili powder. Chill three hours before serving.

Mary Sue Dillard - Nebo

Apricot Cheese Ball2 8 ounce packages cream cheese, softened7 ounce package dried apricots, chopped fine1 teaspoon almond or vanilla extractToasted almonds or chopped pecans6 tablespoons apricot preservesMix cream cheese, chopped apricots and preservers. Shape in ball or log. Roll in nuts.

- Beverages -Banana Punch3 cups water1 cup sweetener1 small can orange juice1 large can pineapple juice4 or 5 bananas¼ cup lemon juiceMix all ingredients, chill and serve.

Becky Washburn - Nebo

Caramel Apple Cider Cider¼ cup heavy cream¼ cup brown sugar3 cups apple cider½ cup waterBring cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in cider and water and raise heat to high heating until cider begins to steam.Topping½ cup heavy cream1 tablespoon brown sugarIn a small bowl whip the heavy cream with brown sugar until soft peaks form. Divide cider between four cups and top with two tablespoons of caramel topping.

Patsy McClellan - Marion

Crockpot Hot Chocolate1 ½ cups whipping cream1 14 ounce can sweetened condensed milk6 cups milk1 teaspoon vanilla2 cups chocolate chips (milk or semi-sweet)Stir together all ingredients in slow cooker. Cover and cook on low for two hours, stirring occasionally until mixture is hot and chocolate chips are melted. Garnish with mini-marshmallows.

Kayla Saulmon - Marion

Russian Tea2 cups orange juice2 ½ cups pineapple juice½ cup lemon juice10 cups water2 cups sugar1 tablespoon cloves1 tablespoon cinnamon2 large tea bagsBring six cups water to a boil with tea bags. Remove tea bags. Add juices and spices and the rest of the water. Return to a boil.

Marie Nations - Marion

Wassail Punch2 quarts apple cider2 cups orange juice2 cups pineapple juice½ cup lemon juice1/3-1/2 cup sugar, according to taste12 whole cloves4 cinnamon sticksOrange slices or clove-studded orange slices (optional)Combine all ingredients in slow cooker. Mix well. Cover and cook on low two to three hours. Remove cloves and cinnamon sticks before serving.


- Breads -Squash BreadPreheat oven to 400. Grease 13 x 9-inch pan.4 eggs½ carton cottage cheese1 ½ sticks melted margarine1 package cornbread mix1 ½ grated yellow squashMix all ingredients well and pour into prepared pan. Bake for 30 minutes.

Pat Davis - Marion

Banana BreadPreheat oven to 350. Grease loaf pan.1 ½ cup sifted plain flour1 teaspoon soda½ teaspoon salt½ cup butter1 cup sugar2 eggs1 teaspoon vanilla¼ cup buttermilk½ cup chopped nuts1 cup mashed bananasSift flour, soda and salt. Combine butter, sugar, eggs and vanilla. Mix together. Add buttermilk, nuts and flour. Mix well. Mix in bananas. Bake one hour. Check in 45 minutes.


Russian CornbreadPreheat oven to 375. Grease baking pan.3 cups self-rising corn meal2 cups buttermilk1 cup chopped onion1 cup grated parmesan cheese½ cup oil3 eggs2 tablespoons sugar1 8 ounce can cream style cornMix all ingredients and pour into prepared pan. Bake until golden brown.

Pat Davis - Marion

Breakfast FoodPreheat oven to 350.2 cans buttermilk biscuits1 tablespoon cinnamon1 cup chopped pecans½ cup sugar1 stick butter1 tablespoon milk1 cup sugarCut biscuits into quarters. Drop in paper bag with cinnamon, pecans and ½ cup sugar. Shake bag and put biscuit pieces in an ungreased tube pan. Heat butter, milk. Add sugar to what is left in paper bag to equal one cup Add to butter and milk in saucepan and heat until mixture begins to boil. Pour over biscuits and bake at 350 degrees for 25 minutes.

Pat Davis - Marion

Banana BreadPreheat oven to 350.½ cup shortening1 cup sugar2 eggs3 bananas2 cups plain flour1/8 teaspoon salt1 teaspoon baking soda1 teaspoon vanillaMix together well, pour into bread pan and bake at 350 degrees for 35 minutes.

Judy Korpal - Nebo

E-I MuffinsPreheat oven according to cake mix directions. Grease muffin tins.1 box chocolate cake mix1 can pumpkin½ cup waterMix together, pour into muffin tins and bake following cake mix directions.

Ethan Smith - Nebo

Old Fashioned CornbreadPreheat oven to 450. Grease baking pan.2 cups self-rising corn meal1/3 cup flour1 egg1/3 cup mayonnaise1½ cup buttermilkMix well and pour into prepared baking pan. Bake at 450 degrees for 20 minutes.

Olis Lawing - Nebo

Forty Minute RollsPreheat oven to 375.3 tablespoons margarine2 packages yeast5 tablespoons sugar4 cups flour1 ½ cups waterMix like biscuits. Let rise 40 minutes. Bake 25-30 minutes until brown.


Party BiscuitsPreheat oven to 425.1 cup flour1 stick butter1 3 ounce package cream cheeseCream together cream cheese and butter. Stir in flour. Roll out and cut with small biscuit cutter. Bake 10-15 minutes.

Pat Sumlin

Mississippi Corn BreadPreheat oven to 400. Grease a 9-inch skillet.1 cup self-rising flour1 cup sour cream2 eggs, beaten½ cup cream style corn1 medium onion, grated or finely choppedMix together well. Pour into prepared skillet. Bake 40 minutes.

Helen Ramsey - Nebo

- Cakes and Pies -Chocolate Pecan PiePreheat oven to 350.1 cup sugar½ cup self-rising flour1 stick margarine, chopped1 cup chopped pecans1 cup chocolate chips1 teaspoon vanilla1 unbaked pie shellMix first six ingredients. Pour into unbaked pie shell. Bake at 350 degrees for about 45 minutes.

Pat Davis - Marion

No Bake Banana Split Cake2 cups crushed vanilla wafers1 stick margarine4 bananas1 cup condensed milk¼ cup lemon juice1 20 can crushed pineapple1 9 ounce container frozen whipped topping1 cup shredded coconut1 cup chopped pecans1 small jar Maraschino cherries

Recipe Guide Wednesday, November 11, 2015 • 3B mcdowellnews.com

Combine vanilla wafers and melted margarine. Press into bottom of 9 x 13 x 2-inch dish. Slice bananas and spread on top of crumbs. Mix milk and lemon juice. Pour on top of bananas. Drain pineapple and spread on top. Sprinkle with coconut, pecans and cherries. Refrigerate overnight.


Coconut-Pineapple PiePreheat oven to 350.2 unbaked pie shells1 stick margarine2 cups sugar4 eggs, beaten2 tablespoons flour1 small can crushed pineapple1 cup flake coconutMelt margarine, add sugar and flour. Stir in beaten eggs, pineapple and coconut. Mix well. Pour into pie shells. Bake for 30-40 minutes.

Pat Davis - Marion

Sunset CakePreheat oven to 350. Grease and flour a Bundt pan.1 box yellow cake mix3 eggs1 cup oil1 cup water1 3 ounce package butterscotch instant puddingOrange glaze Combine mix, eggs, oil, water and pudding mix. Beat on low until moistened. Beat four minutes on medium speed. Pour into prepared Bundt pan. Bake 30 minutes. Pierce hot cake with toothpick. Drizzle with orange glaze.Orange glaze¼ cup butter¼ cup orange juice1½ cup confectioner’s sugarBlend well to make a thin glaze. Pour over hot cake which has been pierced with a toothpick.

Pat Davis - Marion

Lemon Jello CakePreheat oven to 350. 1 package lemon cake mix1 package lemon gelatin dessert mix1/3 cup oil4 eggs2/3 cup waterMix all ingredients well. Pour into tube pan and bake for approximately 55 minutes.

Becky Washburn - Nebo

Sour Cream Pound CakePreheat oven to 325.1 box butter recipe yellow cake mix¾ cup oil8 ounces sour cream4 eggs½ cup sugarMix well. Pour into baking pan and bake for 50 minutes.

Virginia Rumfelt - Nebo

Million Dollar Pie¼ cup lemon juice1 can sweetened condensed milk1 cup pecans1 cup coconut1 small can crushed pineapple1 large container frozen whipped topping2 graham cracker pie crustsMix together all but crusts. Divide and fill pie crusts. Refrigerate overnight.

Ruby Killough

Mom’s Great Pound Cake½ pound butter, softened½ cup vegetable shortening6 eggs3 cups sugar1 cup milk3 cups cake flour½ teaspoon vanilla½ teaspoon lemon juice¼ to ½ teaspoon salt½ teaspoon baking powderSift together flour, baking powder and salt. Cream shortening, butter and sugar. Add eggs one at a time. Add flour and milk alternately. Add vanilla and lemon juice. Continue beating for two minutes. Place in cold oven. Bake at 350 for one hour or until done.

Brenda Huffman

Pecan PiePreheat oven to 350.1 box light brown sugar3 eggs1 tablespoon flour2 small cans evaporated milk1 stick margarine1 ½ cups pecans1 unbaked pie shellMix well and pour into unbaked pie shell. Bake at 350 for 45 minutes.

Faye Greene

Impossible PiePreheat oven to 350. Butter an 8-inch pie pan.3 eggs, beaten

¼ cup plus tablespoons pancake mix½ cup honey3 tablespoons butter1½ cup milk¾ teaspoon vanilla1/8 teaspoon salt¾ cup coconutCombine all ingredients. Mix until well blended. Pour into prepared pie pan. Bake 35-40 minutes or until golden brown. Cool before serving.

Kim Killough

Lemon CakePreheat oven to 350. Grease and flour Bundt cake pan or 13 x 9 x 2-inch baking pan.1 box lemon cake mix1 box lemon instant pudding4 eggs1 cup water¾ cup oilMix ingredients well. Pour into pan and bake for 35 minutes. With a fork, poke holes in cake and pour glaze over while still hot.Glaze Mix2 cups powdered sugar1 tablespoon oil1/3 cup lemon juiceMix together well. Pour over hot cake.

Ruby Killough

Chocolate Fudge PiePreheat oven to 325. Grease 9-inch pie pan.1 cup sugar2 egg yolks1/3 cup plain flour2 egg whites½ cup butter2 ounces chocolate, melted1 teaspoon vanilla1/8 teaspoon saltSift flour before measuring. Beat butter until soft. Add sugar gradually, beating until creamy. Beat in egg yolks, add melted chocolate. Beat the flour into the butter mixture. Add vanilla. Whip egg whites until stiff and add salt. Fold whites into batter. Pour into prepared pie pan. Bake 30 minutes.

Kathie Seifert

Strawberry CakePreheat oven and prepare 13x9x2-inch baking pan as directed for cake mix.1 box strawberry cake mix1 box frozen strawberries, in syrup, thawed1 box instant vanilla pudding mix1 8 ounce package cream cheese, softened1 8 ounce container frozen whipped topping2 cups cold milkBake cake as directed. Punch holes in cake with a toothpick while still warm. Pour strawberries over the cake.Mix vanilla pudding as directed on box. Add cream cheese to the pudding; mixture will be lumpy. Spread pudding mixture on top of the strawberries. Top with whipped topping. Refrigerate.

Faye Greene

Snowball CakePreheat oven and prepare 9-inch cake pans as directed for cake mix.16 ounces frozen coconut, thawed1 box white cake mix1 4 ounce container sour cream1 8 ounce package cream cheese1 12 ounce container frozen whipped topping½ cup powdered sugarPrepare cake as directed. Cool completely. While cake is cooling, mix sour cream and cream cheese together until creamy. Add powdered sugar. Mix well. Fold in the whipped topping and 12 ounces of coconut. Chill icing.Slice the cake layers into halves. Place icing between layers and on the sides and top. Sprinkle coconut on top of the cake. Keep in refrigerator.

Kathie Seifert

Apple CakePreheat oven to 350. Grease and flour a 9x13-inch baking pan.2 cups sugar1 ½ cups cooking oilJuice of 1 lemon2 teaspoons vanilla2 eggs, well beaten3 cups plain flour1 ¼ teaspoons soda1 teaspoon cinnamon1 teaspoon salt3 cups apples, peeled and chopped1 cup pecans, choppedTopping:1 cup brown sugar1 stick butter¼ cup sweet milk, or canned evaporated milk1 teaspoon vanillaMix sugar, oil, lemon juice, eggs and vanilla. Sift flour, salt, soda and cinnamon together and add to first mixture. Add the apples and pecans and bake in prepared pan for 45 minutes, or until top is browned and apples are tender. Mix topping ingredients and cook in saucepan for 2 ½ minutes. Pour topping over cake while hot and still in the pan. When cooled cut into squares to serve.

Betty Hensley - Old Fort

Miracle PiePreheat oven to 350. Grease and flour a 10-inch pie pan.1 cup Jeremiah 6:20 (sugar)¼ cup Genesis 18:18 (butter)4 Deuteronomy 22:6 (eggs)½ cup 2 Kings 7:18 (flour)2 cups Hebrews 5:13 (milk)1 cup Genesis 13:11 (coconut)¼ teaspoon Matthew 5:13 (salt)½ teaspoon 2 Kings 23:15 (baking powder)1 teaspoon vanillaPut all ingredients into a blender and blend thoroughly. Pour into prepared pie pan and bake for 60 minutes.


Mam-Maw Cate’s Yum-Yum Pie2 ½ cups graham cracker crumbs1 ½ sticks margarine, melted1 ½ cups sugar2 cans pie filling, strawberry or blueberry1 large container frozen whipped topping1 large package cream cheese1 cup milkCombine cracker crumbs, ½ cup sugar and margarine. In separate bowl blend cream cheese, 1 cup sugar and whipped topping. Spread half of crumb mixture in oblong baking dish; add half of cream cheese mixture. Spread on pie filling, add remaining cream cheese mixture and top with remaining crumbs. Refrigerate several hours before serving.

Mary Cate - Marion

Mam-Maw Bryant’s Pig Picking CakePreheat oven to 350. Grease and flour three 9-inch round pans.1 package butter yellow cake mix1 stick margarine¼ cup oil 4 eggs1 can Mandarin orangesTopping:1 14 ounce can crushed pineapple with juice1 package instant vanilla pudding mix1 large container frozen whipped toppingBeat together cake mix, margarine, oil and eggs. Beat in juice from Mandarin oranges. Fold in Mandarin oranges.Pour into prepared pans and bake for 15-10 minutes. Mix pineapple and pudding mix until thick. Fold in whipped topping. Spread between layers and around sides and top of cake. Keep refrigerated.

Mary Cate - Marion

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Jean’s Apple CakePreheat oven to 350. Grease 8 x 13-inch pan.1 cup oil2 cups sugar2 ½ cups all purpose flour1 teaspoon salt1 teaspoon baking powder1 teaspoon soda1 teaspoon cinnamon3 cups chopped apples1 cup nuts1 6 ounce package of butterscotch chipsBeat together all ingredients but apples, nuts and butterscotch. Stir in apples and nuts. Pour into prepared pan. Sprinkle with butterscotch chips. Bake for 55 minutes.

Mary Cate - Marion

Candy Apple PiePreheat oven to 400. 6 cups tart apples, peeled and sliced2 tablespoons lime juice¾ cup sugar¼ cup all purpose flour½ teaspoon ground cinnamon ¼ teaspoon salt2 9-inch pie crusts2 tablespoons butterTopping:2 tablespoons butter¼ cup brown sugar, packed1 tablespoon heavy whipping cream¼ cup pecans, choppedIn a large bowl toss apples with lime juice. Combine the sugar, flour, cinnamon and salt; add to apples and toss lightly.Line 9-inch pie pan with one pie crust. Fill with apple mixture. Dot with butter. Cover with second pie crust. Trim, seal and flute edges; cut slits in pastry. Bake for 40-45 minutes or until golden brown and apples are tender. For topping melt butter in a small saucepan. Stir in brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and stir in pecans. Pour prepared topping over crust and bake three to four minutes longer or until bubbly. Serve warm.

Deborah Branch - Marion

Magic Pumpkin PiePreheat oven to 350. Spray 9-inch glass pie pan with non-stick cooking spray.4 egg whites2 tablespoons molassess1 16 ounce can pumpkin2 teaspoons vanilla1 13 ounce can evaporated skim milk½ teaspoon cinnamon½ cup baking mix¼ teaspoon allspice½ cup brown sugar2 teaspoons pumpkin pie spicePlace all ingredients in blender and blend one minute or two minutes using a hand mixer. Pour into prepared pie dish and bake 50 minutes or until center is puffed.


Strawberry Swirl Cream Cheese Pound CakePreheat oven to 350. Grease and flour tube pan.1 ½ cups butter3 cups sugar8 ounces cream cheese6 eggs3 cups plain flour1 teaspoon almond extract½ teaspoon vanilla2/3 cup strawberry glazeBeat butter. Add sugar, beat together. Add cream cheese, beat together. Add eggs, beat together. Gradually add flour. Stir in extracts. Pour 1/3 of batter into prepared tube pan. Dollop eight tablespoons glaze over batter. Swirl with a skewer. Repeat. Top with remaining batter. Bake for 70 minutes.


Corn Bread CakePreheat oven to 350. Spray 9 x 13-inch baking dish with non-stick cooking spray.½ cups flour4 eggs1 cup brown sugar1 teaspoon vanilla1 cup pecans1 cup oilMix ingredients with a spoon. Pour into prepared baking dish and bake for 30 minutes or until brown.

Marie Nations - Marion

- Cookies, Candies and Misc. Desserts -

Hay Stack Candy2 6 ounce packages butterscotch chips1 6 ½ ounce can peanuts1 5 ounce can chow mein noodlesMelt butterscotch chips in double boiler. Stir in peanuts and noodles. Drop by spoonfuls onto wax paper until cool and set.

Pat Davis - Marion

Chocolaty S’Mores BarsGrease 9 x 13-inch pan.¼ cup butter, cubed1 10 ounce package large marshmallows1 12 ounce package of graham cracker cereal

1/3 cup milkChocolate chips, meltedIn a large saucepan melt butter over low heat. Add marshmallows and cook, stirring often, until blended.Remove from heat. Stir in cereal until coated.Using a butter spatula, press evenly into prepared pan. Drizzle with melted chocolate chips. Allow to cool completely in pan. Cut into bars. Store in airtight container.

Amber Branch

Peanut Butter CookiesPreheat oven to 350.1 cup shortening1 cup brown sugar1 cup peanut butter1 cup rolled oats1 cup sugar2 eggs2 cups flour2 tablespoons baking sodaBeat shortening and sugars until light and fluffy. Add eggs and beat well. Blend in peanut butter. Sift together flour and soda. Stir in peanut butter mixture and then stir in oats. Roll dough to form small balls. Place on ungreased cookie sheet. Press to make criss-crosses on each. Bake for approximately 12 minutes.

Edna Wall

Christmas Candy2 boxes powdered sugar2 sticks margarine1 can condensed milk1 large bag coconut1 ½ pounds pecans, chopped1 ½ pounds red and green candied cherries, chopped2 large bags semi-sweet chocolate chipsChocolate almond bark, meltedMix ingredients together with hands. Mix well. Drop with spoon onto wax paper. Chill two hours or more. Dip in melted chocolate almond bark.

Edna Wall

Peanut Butter Balls2 sticks margarine¾ cup peanut butter2 cups graham cracker crumbs1 tablespoon vanilla1 box powdered sugar¼ cup milkCoating:1 16 ounce package chocolate½ block paraffin waxMix all ingredients together. Shape into bite sized balls. Chill.Melt chocolate and wax together in top of double boiler. Dip chilled balls into mixture and lay on wax paper to cool.


Honey Bee Café’s Oatmeal Walnut Chocolate Chip Cookies2 eggs½ cup sugar1 teaspoon cinnamon 2 tablespoons vanilla extract1 cup walnuts1 cup butter3 cups oats1 teaspoon baking soda1 cup brown sugar1 ½ cups flour½ teaspoon salt2 cups milk chocolate chipsCream eggs, butter and sugar together in mixer. Combine dry ingredients in separate bowl. Add dry ingredients and vanilla to sugar mixture. Add chocolate chips and walnuts, incorporating evenly into mixture. Form into patties and refrigerate for at least two hours before baking in preheated 350 degree oven for 10 minutes.


Coconut MacaroonsPreheat oven to 350.4 ½ cups unsweetened flaked coconut1 14 ounce can sweetened condensed milk¼ cup chocolate chips (optional)Combine coconut and condensed milk until coconut is covered. Shape two tablespoons of mixture at a time into balls and place on lined cookie sheet. Bake for 12-15 minutes or until tops are lightly toasted. Allow to cool completely. Drizzle melted chocolate on macaroons if desired.

Robert Saulmon - Marion

Oreo Truffles1 16 ounce package Oreo cookies1 8 ounce package cream cheese, softened2 8 ounce packages semi-sweet chocolate, meltedCrush nine cookies to fine crumbs in food processor and reserve for later use. Crush remaining cookies to a fine crumb and place in medium bowl. Add cream cheese and mix until well blended. Roll cookie mixture into balls about one inch in diameter. Dip balls in melted chocolate. Place on wax paper covered baking sheet. Refrigerate until firm. Store covered in refrigerator.

Kayla Saulmon - Marion

Fruit CrispPreheat oven to 350. 2 21 ounce cans pie filling½ cup butter, softened1 ½ cups quick oats1 cup brown sugar½ cup finely chopped nuts

Blend butter, oatmeal, brown sugar and nuts until crumbly. Pour pie filling in bottom of 9 x 13-inch baking dish. Sprinkle butter mixture over filling. Bake for 30 minutes or until golden brown.

Eva Hudgins - Marion

Butter Pecan ChewsPreheat oven to 375. Grease a 9 x 13-inch pan.1 ½ cups all purpose flour3 tablespoons granulated sugar¾ cup butter, softened3 eggs, separated2 ½ cups light brown sugar, packed1 teaspoon vanilla½ teaspoon salt1 cup pecans, chopped¾ cup flaked coconut2 tablespoons powdered sugarIn medium bowl mix flour, granulated sugar and butter. Press mixture into bottom of pan. Bake 12-14 minutes or until light brown. In a large bowl beat egg yolks, brown sugar, vanilla and salt with electric mixer. Stir in pecans and coconut. In small bowl beat egg whites with mixer until foamy. Fold into yolk mixture. Spread filling evenly over partially baked crust. Reduce oven to 350 and bake for 25-30 minutes or until deep golden brown and center is set. Sprinkle powdered sugar over bars. Cool on rack. Cut into squares.

Kathy Saulmon - Marion

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Raspberry Walnut CakePreheat oven to 350. Grease and flour two 9-inch round cake pans.1 box yellow cake mix½ teaspoon black walnut flavoring1 cup plus 2 tablespoons finely chopped walnuts, divided2 teaspoons grated orange rindFrosting:8 ounces cream cheese8 tablespoons butter3 cups confectioners’ sugar1 teaspoon vanilla2/3 cup raspberry preservesPrepare cake mix according to directions stirring in walnut flavoring, one cup walnuts and orange rind. Pour into pans and bake for 30-35 minutes or until golden brown. Cool completely.Prepare frosting by beating together cream cheese, butter, sugar and vanilla. Heat preserves, stirring until smooth. Slice each cake into two layers. Frost between layers. Spread a ring of frosting around outer edge of top layer. Spread preserves inside frosting ring. Sprinkle with remaining walnuts. Chill until frosting is set. Let stand at room temperature for 30 minutes before serving.


Peach Delight2 3 ounce packages peach gelatin1 small can crushed pineapple1 large carton frozen whipped topping2 cups buttermilkMix pineapple and powdered gelatin. Heat to boiling and then cool. Mix with whipped topping and buttermilk.

Kim Killough

Pumpkin PuddingPreheat oven to 450.2 cups pumpkin2 cups white sugar1 cup self rising flour½ teaspoon cinnamon½ teaspoon nutmeg1 teaspoon vanilla3 large eggs2 ½ cups condensed milk1 stick melted butter.Sift together dry ingredients. Blend pumpkin with dry ingredients. Add vanilla, eggs, milk and butter. Mix well. Pour into baking pan and bake for 20-25 minutes or until brown.

Faye Greene

Pumpkin Pudding CrunchPreheat oven to 350.2 sticks salted butter1 large can pumpkin puree3 eggs1 large can evaporated milk1 cup white sugar1 teaspoon vanilla extract1 teaspoon cinnamon½ teaspoon nutmeg1 box yellow cake mixWhipped toppingMelt butter, set aside. In a large bowl mix together pumpkin, eggs, milk, sugar, vanilla, cinnamon and nutmeg. Pour into baking dish. Sprinkle dry cake mix evenly over the pumpkin mixture, covering completely. Pour melted butter over cake mix; do not mix or stir in. Butter should sit on top of cake mix.Bake for one hour at 350. Let cool. Serve with whipped topping.


Chocolate Orange BarsPreheat oven to 350.½ cup butter or margarine1 cup finely crushed graham cracker crumbs1 cup milk chocolate morsels1 cup flaked coconut1 cup chopped pecans1 teaspoon orange zest1 14 ounce can sweetened condensed milkSpread butter in 13 x 9 x 2-inch baking dish. Layer graham crumbs, chocolate, coconut and pecans over butter. Sprinkle zest over top. Drizzle milk over all. Do not stir in. Bake 25-30 minutes or until golden brown. Cool completely.

Rick Crane

Fruit Salad Pops5 ounce paper cupsPopsicle sticks1 pint orange or peach yogurt1 8 ounce can fruit cocktail, well drainedIn a small bowl stir yogurt until smooth. Stir in fruit. Spoon mixture evenly into paper cups. Insert sticks into center of each cup. Freeze until firm, one to three hours. To serve, peel off paper. Makes five pops. Smaller pops can be made using 3 ounce cups.


Gum Drop CookiesPreheat oven to 350.1 14 ½ ounce package gingerbread mix½ cup water1 egg½ cup applesauce¾ cup tiny gum drops, quartered½ cup chopped nuts½ cup raisinsReserve two tablespoons gingerbread mix. In medium mixing bowl, combine remaining mix, water and egg. Beat one minute on low speed of mixer. Stir in applesauce. Toss gum drops with reserved mix to coat. Fold gum drops, nuts and raisins into batter. Spoon into 18 paper-lined muffin cups. Bake for 20-25 minutes.


Candy BarPreheat oven to 400.Saltine crackers1 cup butter1 cup brown sugar1 12 ounce package chocolate chipsCover a 9 x13-inch pan with aluminum foil. Put a layer of saltines on the bottom. Bring sugar and butter to a boil. Boil three minutes. Pour over crackers. Bake for four minutes watching carefully so as not to burn. Remove from oven and immediately sprinkle with chocolate morsels. Cool.


- Entrees -Football Bean Serve1 pound ground turkey1 cup onions, minced2 cups celery, diced2 cups carrots, diced2 15 ounce cans kidney beans, drained and rinsed2 15 ounce cans pinto beans, drained and rinsed2 15 ounce cans diced tomatoes2 cups water1 tablespoon garlic powder1 tablespoon parsley flakes1 teaspoon dried oregano1 tablespoon cumin powder1 tablespoon saltBrown turkey with onions in a nonstick skillet over medium heat. Add celery and carrots and cook until just wilted. Place in slow cooker. Add remaining ingredients. Stir to combine. Cover and cook on low six to eight hours.Serve with brown rice.


Spanish MeatloafPreheat oven to 350.2 pounds ground beef1 can Spanish rice2 large onions, chopped1 large Bell pepper, choppedMix ingredients well. Place in baking dish and bake for one hour.

Frances Sumlin - Nebo

Vegetable Soup1 can whole tomatoes2 cups tomato juice1 small cabbage, shredded1 bag frozen mixed vegetablesMix and cook until tender.

P.J. Jarman - Nebo

Crock Pot Beef and Mushrooms1 pound beef stew1 10 ½ ounce can mushroom soup1 medium onion, choppedPlace beef in slow cooker, add soup, cover and cook eight hours. Serve with mashed potatoes.

Dorothy Rumfelt - Nebo

Perfect Chili2 pounds ground chuck2 cloves garlic, minced1 14 ounce can tomato sauce1 10 ounce can diced tomatoes with green chilies½ teaspoon salt1 teaspoon oregano1 tablespoon ground cumin2 tablespoons chili powder (more or less to taste)1 14 ounce can kidney beans, drained and rinsed1 14 ounce can pinto beans, drained and rinsed¼ cup masa harina (corn flour)½ cup warm water.Brown the beef with the garlic in a large pot over medium high heat. Drain fat. Add tomato sauce, tomatoes, salt and spices. Stir, cover, reduce heat to low and simmer 20 minutes.Add beans, stir to combine and simmer another 20 minutes.Mix masa with warm water and stir to form a paste. Add to chili and stir to combine. Simmer to thicken for 10 minutes.Serve hot with sour cream, chopped onion, grated cheese, cilantro and corn chips.

Patsy McClellan

Pumpkin Chili3 pounds ground beef1 medium onion, chopped2 16 ounce cans hot chili beans2 12 ounce bottles chili sauce2 cans condensed tomato soup1 cup canned pumpkin2 teaspoons pumpkin spice

1 teaspoon salt1 teaspoon sugar1 teaspoon pepper1 teaspoon chili powderIn a large Dutch oven, cook beef and onion over medium high heat until no longer pink. Drain fat. Stir in remaining ingredients. Add water if needed to reduce thickness. Bring to a boil. Reduce heat, cover and simmer for one hour.

Deborah Branch - Marion

Easy Breakfast CasserolePreheat oven to 350. Grease casserole dish.1 package crescent rolls2 cups grated cheese, cheddar or mozzarella¾ cup milk4 eggs1 pound mild sausageSalt and pepper to tasteCook sausage and drain. Beat together cheese, milk and eggs. Spread sausage over rolls. Pour milk mixture over. Bake 30 minutes.

Walter A. Hensley - Old Fort

Ranch Meat LoafPreheat oven to 350.¾ pound ground beef1 egg beaten1 packet original Ranch dressing and seasoning mix1/3 cup dry bread crumbs.Mix all ingredients together in a bowl. Avoid excessive handling for a moister meatloaf. Form into loaf and place in a baking dish or loaf pan. Bake 40-45 minutes. Remove from oven and let stand covered 15 minutes before slicing.

Amber Branch

Calico BeansPreheat oven to 350.½ pound hamburger½ pound bacon1 onion, chopped1 teaspoon salt½ cup ketchup1 large can Great Northern beans1 large can kidney beans1 large can pork and beans¾ cup brown sugar1 teaspoon dry mustard2 teaspoon vinegar½ cup sugarBrown and drain bacon, hamburger, onions. Add all other ingredients. Bake for 45 minutes.

Faye Greene

Chicken Ranch Mac and CheesePreheat oven to 350.3 cups uncooked elbow macaroni3 tablespoons butter2 tablespoons all purpose flour½ teaspoon salt¼ teaspoon pepper1 cup 2 percent milk1 1/3 cups shredded cheddar cheese½ cup grated Parmesan cheese½ cup shredded Swiss cheese¾ cup Ranch salad dressing1 cup coarsely chopped cooked chickenTopping:1/3 cup seasoned bread crumbs2 tablespoons butter, melted10 bacon strips, cooked and crumbled1 tablespoon minced fresh parsleyCook macaroni according to package directions for al dente. Drain and return to pot. In saucepan melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir one to two minutes or until thickened. Stir in cheeses and blend. Stir in dressing. Add chicken and sauce to macaroni, tossing to combine. Toss bread crumbs with melted butter, sprinkle over macaroni. Top with bacon and bake uncovered for 30-35 minutes or until top is golden brown. Sprinkle with parsley.

Betty Varner

Baked Sloppy Joe CupsPreheat oven to 400. Spray muffin pan with non-stick cooking spray.1 pound ground beef


½ cup chopped onion1 15 ounce can sloppy joe sauce1 package refrigerated buttermilk biscuits2/3 cup shredded cheddar and Monterey jack cheese blendCook beef and onion in large skillet until brown and crumbled. Drain and add sloppy joe sauce. Heat through. Press one biscuit into bottom and up sides of each muffin cup. Place ¼ cup of the meat mixture in each cup. Bake 10 to 12 minutes or until biscuits are golden brown. Sprinkle evenly with cheese. Let stand one minute or until cheese softens. Remove carefully from pan.

Eva Hudgins - Marion

Orange Pork ChopsPreheat oven to 350.¼ cup orange juice½ teaspoon salt1/8 teaspoon pepper½ teaspoon dry mustard1/8 cup brown sugar4 pork chopsMix first five ingredients. Pour over pork chops in baking dish. Bake for one hour or until done.

David Lawing

Chicken Delight8 chicken breasts1 stick margarine, melted1 tablespoon lime juice2 packages dry Italian dressing mix1 teaspoon garlic saltMix margarine, dressing, lime juice and garlic salt. Baste on chicken. Grill or oven broil.

Morris Lawing, Jr.

Ham and OnionsPreheat oven to 350. Butter casserole dish.3 large onions, sliced thin1 slice ham, 1 inch thick approximately 1 ½ pounds1 can cream of celery soupLayer onions in prepared casserole. Place ham over onions and pour soup over. Bake for one hour.

Morris Lawing

Meatball Soup1 beaten egg1/2 cup soft bread crumbs (2/3 slice)2 tablespoons grated Parmesan or Romano cheese1 tablespoon snipped fresh parsley1 tablespoon finely chopped onion1/4 teaspoon garlic salt1/8 teaspoon pepper1/2 pound ground beef1 15 ounce can garbanzo beans, rinsed and drained1 14 ounce can beef broth1 14 1/2 ounce can Italian-style stewed tomatoes1 1/2 cups water1 cup sliced fresh mushrooms1 teaspoon dried Italian seasoning, crushed1/4 cup tiny bow-tie pasta or ditalini3 cups torn spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drainedCombine egg, bread crumbs, Parmesan or Romano cheese, parsley, onion, garlic salt, and pepper. Add ground beef; mix well. Shape meat mixture into 36 balls.In a large skillet cook meatballs over medium heat about 8 minutes or until done (160 degrees F), turning occasionally to brown evenly. Drain fat from pan. Set meatballs aside.In a large saucepan stir together garbanzo beans, beef broth, undrained tomatoes, water, mushrooms, and Italian seasoning. Bring to boiling. Add pasta. Return to boiling. Reduce heat and simmer, covered, for 10 to 12 minutes or until pasta is tender. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until spinach is wilted.

Kellie Laughingrain - Nebo

Swedish MeatballsPreheat oven to 350.4 pieces firm white bread, cubed1 cup fat-free half-and-half, divided1 large egg, beaten1 pound lean ground beef1/4 cup dry plain bread crumbs1 tablespoon grated onion1 teaspoon salt1/4 teaspoon nutmeg1/4 teaspoon pepper2 teaspoons butter1 12 ounce jar or 1-1/2 cups homestyle beef gravyLingonberry sauce or red currant jam, optionalIn a large bowl combine bread, 1/2 cup half-and-half, and the egg. Let soak 5 minutes. Mash bread mixture with a fork and add all remaining ingredients except the butter and gravy. Mix together and shape into mini meatballs. Melt butter in a nonstick saucepan over medium-high heat. Add meatballs in batches, browning on all sides. Transfer finished meatballs to a baking dish. Mix in 1/4 cup gravy, cover, and bake 20 minutes.Meanwhile, in a saucepan, over medium heat combine remaining gravy and remaining 1/2 cup half-and-half. Bring just to a boil, reduce heat to low and simmer, covered, for 10 minutes. Serve meatballs with creamy gravy, and lingonberry sauce, if desired. Leftovers can be stored in the freezer for up to one month.

Matt Christofferson - Marion

Onion and Herb FrittataPreheat oven to 350. Spray 9-inch glass pie dish with cooking spray.2 strips bacon, chopped1 small onion, halved and thinly sliced1 tablespoon chopped chives1 tablespoon chopped tarragon1 tablespoon chopped parsley

6 eggs, beaten1 cup low-fat milk1/8 teaspoon kosher salt1/8 teaspoon black pepper2 ounces goat cheeseCook bacon in a medium skillet over medium heat, three minutes. Add onion and cook, stirring frequently, until soft, about 15 minutes. Stir in herbs and remove from heat. Arrange onion-herb mixture in baking dish. Whisk together eggs and milk; season with salt and pepper. Pour into dish and dot with goat cheese. Bake until set and golden brown, about 30 minutes.

Kellie Laughingrain - Nebo

- Salads and Dressings -Apricot Salad1 medium can crushed pineapple1 package apricot gelatin dessert mix2 cups buttermilk1 8 ounce package frozen whipped toppingMix pineapple and gelatin in saucepan and bring to a rolling boil. Stir in buttermilk. Refrigerate until dessert begins to gel. Stir in frozen whipped topping.

Beulah Lawing - Nebo

Saw Dust Salad1 box lemon gelatin1 box orange gelatin1 can crushed pineapple, drained1 small bag marshmallows2 cups pineapple juice1 cup sugar2 eggs5 tablespoons flour3 bananas1 cup lemon juice2 packages whipped topping mix1 8 ounce package cream cheeseCoconut, flakedDissolve lemon and orange gelatin in two cups hot water, add crushed pineapple and marshmallows. Pour into container and let congeal. Combine juice, eggs, sugar and flour in saucepan and cook until thick. Let cool and spread on set gelatin mixture. Slice bananas, roll in lemon juice and spread over second mixture. Mix whipped topping according to directions and beat in cream cheese. Spread on top of mixture. Sprinkle with coconut. Red or green food coloring may be added to whipped topping for color.


Hominy Salad1 15 ½ ounce can white hominy¼ cup chopped green pepper2 tablespoons chopped onion½ cup chopped celery¼ cup sliced olives (optional)1 teaspoon salt¼ teaspoon black pepper1 cup cubed or grated cheese¼ cup mayonnaise – (but can add more if need to)Rinse hominy and drain well. Combine with remaining ingredients and chill well. Can be served over lettuce or as a side dish.

Susan Gossett - Marion

Blueberry Pecan Chicken Salad2 cups cooked chicken, chopped1 cup blueberries½ cup plain yogurt½ cup toasted pecans, chopped1/3 cup mayonnaise3 green onions, chopped½ cup celery, chopped½ cup golden raisins (optional)In a medium bowl combine all ingredients until well mixed. Chill until ready to serve.

Betty Varner

Raspberry Salad1 pint applesauce1 cup chopped celery1 box raspberry gelatin1 small can crushed pineapple, drained½ cup chopped nutsHeat applesauce and add gelatin. Cool and add pineapple, celery and nuts. Chill.

Ruby Killough

Orange Jello Salad1 box orange jello1 can Mandarin oranges1 8 oumce carton frozen whipped topping2 cups small marshmallowsPrepare jello and blend with oranges. Add topping and marshmallows. Chill.

Brooklyn Thompson

Heavenly

Hash Salad1 can sweetened condensed milk1 teaspoon lemon juice1 carton sour cream1 large container frozen whipped topping1 can fruit cocktail, drained

Fold ingredients together adding whipped topping last. Spread in a 10 x 12 shallow casserole. Chill thoroughly or freeze.


Fruit Salad4 cups tiny marshmallows2 8 ounce cartons sour cream1 15 ounce can pineapple chunks1 15 ounce can fruit cocktail2 oranges1 large apple1 cup chopped pecans1 cup shredded coconut1 jar Maraschino cherriesMix together and refrigerate for two to 24 hours before serving.

Mildred Lawing

Broccoli Salad1 cup mayonnaise½ cup sugar½ cup white vinegar1 small onion, chopped1 head broccoli, choppedMix first three ingredients. Toss broccoli and onions in medium bowl. Pour dressing over and coat vegetables well. Refrigerate one hour.

Marie Nations

Lime Salad1 package lime gelatin1 cup boiling water1 tablespoon sugar1 cup creamed cottage cheese1 cup evaporated milk½ cup mayonnaise1 can crushed pineapple½ cup pecansMix first three ingredients. When gelatin is dissolved add remaining ingredients. Mix well and refrigerate until set.

Faye Greene

Overnight Vegetable Salad1 pound can English peas, drained¾ cup cabbage, finely chopped¼ cup onions, finely chopped¾ cup celery, diced fine1 large apple, diced fine½ teaspoon salt1 cup pecans, finely chopped½ cup sour cream½ cup mayonnaise1 tablespoon sugar1 cup shredded cheeseMix together peas, cabbage, onions, celery, apple and salt. Mix well and add nuts. Mix sour cream and mayonnaise. Spread over vegetables like frosting. Sprinkle sugar and shredded cheese over top.Refrigerate overnight. Toss before serving.

Mary Cate - Marion

Strawberry Jello Salad2 large boxes strawberry jello1 large package cream cheese1 can crushed pineapple1 carton strawberries½ cup nuts.Prepare gelatin as directed adding other ingredients before refrigerating. Refrigerate until set.


Tammy’s Broccoli Salad

In Observance ofThe Thanksgiving Holiday

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2 bunches broccoli florets, chopped1 onion, sliced thin1 cup raisins2/23 cup bacon crumbles1 ½ cup mayonnaise1/3 cup sugar3 tablespoons vinegar1 cup shredded cheddar cheeseMix all ingredients adding cheese last. Let set for two hours before serving.

Mary Cate

Blueberry Salad1 3 ounce package blackberry gelatin2 cups boiling water1 15 ounce can blueberries, drained (reserve liquid)1 8 ¼ ounce can crushed pineapple, drained (reserve liquid)Topping:1 8 ounce package cream cheese½ cup sugar1 cup sour cream½ teaspoon vanilla½ cup chopped pecansDissolve gelatin in water. Measure reserved liquid and add water to make one cup. Add to gelatin. Add fruit and chill until firm.Blend cream cheese, sugar, sour cream and vanilla. Spread over set gelatin and sprinkle with nuts.

Mary Cate

Three Bean Salad1 15 ½ ounce can wax beans1 21 ounce can red kidney beans2 15 ounce can French style green beans2 medium onions, sliced thin1 medium sized green or sweet red pepper, choppedDressing:2/3 cup sugar½ cup vinegar1/3 cup vegetable oil1 teaspoon salt½ teaspoon pepper

Drain beans and wash thoroughly. Put in large container with peppers and onions. Mix ingredients for dressing and stir until sugar is dissolved. Pour over bean mixture and refrigerate overnight. Serve cold.

Mary Cate

Mountain Dew Salad3 3 ounce boxes lemon gelatin3 cups hot water1 12 ounce can Mountain Dew1 20 ounce can crushed pineapple, drained1 8 ounce package cream cheese, softened1 14 ounce can sweetened condensed milk1 8 ounce container frozen whipped toppingCombine gelatin and hot water, stir to dissolve. Stir in Mountain Dew and pineapple. Set aside.In another bowl whip cream cheese until light and fluffy. Add milk and whipped topping. Beat to combineBlend into gelatin mixture. Pour into glass 9 x 13-inch dish. Chill well before serving.


- Side Dishes -Slow Cooker Stuffing with Poultry1 large loaf dried, low-fat bread, cubed2 cups cooked turkey or chicken, chopped with skin removed1 large onion, chopped3 ribs celery with leaves, chopped¼ cup butter, melted4 cups fat-free chicken broth1 tablespoon poultry seasoning1 teaspoon salt4 eggs, beaten½ teaspoon black pepperMix together all ingredients. Pour into slow cooker. Cover and cook on high one hour. Reduce to low and cook for another six to eight hours.


Sweet Potato SouffléPreheat oven to 350. 3 cups mashed sweet potatoes1 cup sugar2 eggs1 teaspoon vanilla½ teaspoon salt1/3 cup whipped cream½ cup margarine, meltedMix ingredients and pour into buttered casserole dish. Bake for 35-40 minutes.

Phillis Sais - Nebo

Roasted Brussels SproutsPreheat oven to 400.1 pound Brussels sprouts3 tablespoons olive oilSalt and pepperMix all ingredients and spread on a rimmed baking sheet. Bake for 35-40 minutes or until brown and tender.

Betty Varner

Onion CasserolePreheat oven to 350.1 large Vidalia onion, sliced½ stick butter plus ¾ stick, divided

1 serving Ritz crackers, crushed2 eggs½ cup milkGrated cheddar cheesePaprikaMelt ¾ stick butter and mix with crackers. Press into 9 inch pie plate or glass baking dish. Sautee onions in ½ stick butter until clear, not brown. Pour cooked onions over crackers. Beat together eggs, milk, salt and pepper. Pour over onions. Spread cheese over all and sprinkle with paprika. Bake for 25 minutes.


Southern Corn Bread DressingPreheat oven to 350. Grease 13 x 9 x 2-inch baking dish.8 cups coarsely crumbled corn bread4 hard cooked eggs, chopped1 medium green pepper, chopped1 medium onion, finely chopped2 celery ribs, finely choppedTurkey giblets, finely chopped2 garlic cloves, minced1 ½ teaspoons poultry seasoning½ teaspoon salt½ teaspoon pepper3 eggs, beaten3 cups chicken brothIn a large bowl, combine the first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture. Still until well mixed. Transfer to prepared baking dish. Bake for 40-45 minutes or until lightly browned.


Tomato PiePreheat oven to 350.4 tomatoes, peeled and sliced½ cup cheese, cheddar or mozzarella1 9 inch prebaked deep dish pie shell½ cup mayonnaiseSalt and pepper10 fresh basil leaves, chopped1 cup mozzarella, shredded1 cup cheddar, grated½ cup sour creamLayer tomatoes, onions and basil in prepared pie shell. Mix one cup of each of the cheeses, sour cream and mayonnaise, salt and pepper. Spread over tomatoes. Cover with remaining cheese. Bake 30 minutes.


Green Beans with Tomatoes and Basil1 ½ pounds fresh green beans, trimmed1 shallot, halved and sliced¼ cup butter, cubed3 garlic cloves, minced1 tablespoon sugar1 tablespoon lemon juice¾ teaspoon salt½ teaspoon dried parsley flakes¼ teaspoon pepper2 cups cherry tomatoes, halved2 tablespoons minced fresh basilPlace green beans in steamer basket; place in large saucepan over one inch of water. Bring to a boil and steam for eight to10 minutes or until crisp-tender. In a large skillet sauté shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook two minutes longer. Stir in beans and tomatoes. Heat through. Sprinkle with basil.

Betty Varner

Cheesy Oven FriesPreheat oven to 375. Lightly grease baking sheet.3 medium potatoes, washed and cut into eight wedges each1/3 cup Parmesan cheese¾ cup salt¾ teaspoon garlic salt¼ cup paprika3 tablespoons butter, meltedDip potatoes in melted butter; arrange in a single layer on baking sheet. Mix together remaining ingredients and sprinkle over potatoes. Bake uncovered for 40 minutes or until tender.

Edna Wall - Marion

Crushed Red Potatoes with Buttermilk½ cup buttermilk2 tablespoons fresh chives, chopped¼ teaspoon freshly ground black pepper or to taste2 pounds red potatoes, scrubbed (about six potatoes)1 teaspoon salt or to tasteIn large saucepan cover potatoes with cold water. Add salt and bring to a simmer over medium heat. Partially cover and cook until tender 12 to 15 minutes. Drain the potatoes and transfer to a bowl. Crush the potatoes with potato masher or the back of a large spoon. Gently stir in buttermilk and chives. Season with salt and pepper.

Kathie Seifert

Orange Cranberry RicePreheat oven to 375.4 cups waterFinely grated rind and juice of one orange½ cup dried cranberries2 tablespoons butter1 teaspoon coarse salt2 cups basmati rice3 green onions, thinly sliced

Combine water, rind, juice, cranberries, butter and salt in an ovenproof saucepan with lid. Bring to a boil. add rice and stir once, cover and place in oven. Bake 20 minutes. Sprinkle with green onions.

Betty Varner

Broccoli CasserolePreheat oven to 350.4 cups broccoli florets1 cup water¼ teaspoon salt2 eggs, beaten1 can cream of mushroom soup1 cup sharp cheddar cheese, shredded2 tablespoons chopped onion½ cup mayonnaise1 cup cheddar cheese crackers2 tablespoons butter or margarine.Combine broccoli, water and salt in heavy sauce pan. Bring to a boil. Reduce heat and cover. Simmer eight to10 minutes. Drain. Mix in large bowl, eggs, soup, cheese, mayonnaise and onion. Gently stir in broccoli. Spoon into baking dish. Toss together crackers and butter. Top casserole with cracker mixture. Bake uncovered 18-20 minutes until heated through.

Kathy Lawing

Cucumber CasserolePreheat oven to 350.4 large cucumbers, peeled and thickly sliced1 large onion, sliced1 cup sharp cheddar cheese, grated1 can cream of celery soupDrop cucumbers into boiling water with salt and cook for five minutes. Drain and place in shallow baking dish with onions and cheese. Cover with soup. Bake for 30 minutes.

Janet Baird

Spanish Rice Casserole1 ½ pounds ground beef½ onion, chopped2 cans Spanish rice1 can tomatoes1 cup cheddar cheese, gratedSalt and pepperBrown onions and ground beef. Add rice and tomatoes. Season with salt and pepper to taste. Top with cheese.

Jennifer Baird

Fried Gumbo1 16 ounce package frozen black-eyed peas1 16 ounce package frozen cut okra1 tablespoon olive oil1 large tomato, chopped1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon dried oregano1 teaspoon paprika¼ to ½ teaspoon red pepper¼ teaspoon thyme Cook peas and okra, drain. In a 12-inch skillet heat oil. Add peas, okra and tomatoes, garlic powder, onion powder, oregano, paprika, pepper and thyme. Cook, stirring for five to10 minutes. Season to taste.

Brenda Lawing

Pea CasserolePreheat oven to 350.1 stick butter1 onion, finely chopped1 can mushroom soup2 cans green peas, drained6 hard boiled eggs1 cup cheese, grated3 tablespoons Worcestershire sauce1 small can pimento2-3 small cans mushrooms, drainedMelt butter and cook onion until lightly browned. Mix with other ingredients. Sprinkle crushed potato chips on top. Bake until heated through.

Edna Wall

Corn CasserolePreheat oven to 350.1 box cornbread mix1 can creamed corn1 can whole kernel corn, drained2 eggs1 stick butter, melted1 cup sour creamMix all ingredients in casserole and bake for 45 minutes.

Tim Barnette - Nebo

Broccoli Rice and Cheese CasserolePreheat oven to 375. Spray 11 x 13-inch baking dish with cooking spray.1 cup cooked rice1 cup milk10 ounces frozen broccoli, cooked½ pound Velveeta cheese, cubed1 small onion, diced1 can cream of chicken soup1 4 ounce can mushrooms, drainedMix all ingredients and place in baking dish. Bake 45 minutes.

Carolyn J. Gaddy - Nebo

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RECIPE - TownNewsbloximages.newyork1.vip.townnews.com/mcdowellnews... · Heat until cream cheese is hot and creamy. Serve with chips. Keith Rhom Buffalo Chicken Dip Preheat oven to