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Ingredients:

3 large cooking apples, peeled and sliced

1 cup sugar

1 1/2 teaspoon apple pie spice

2 unbaked 9-inch pie shells

3 tablespoon margarine

Preparation:

1. Preheat oven to 375-degrees.

2. In small bowl, combine apples, sugar, and spice. Toss until well 

mixed. Pour apples into pastry-lined pie plate. Dot pie with margarine.

3. Cover with second pie shell and crimp edges together.

4. Pierce pie with fork to allow steam to escape.

5. Bake for 40 minutes, or until the crust is golden brown.

6. Cool before slicing. 

7. Add vanilla ice cream.

Ingredients:

2/3 cup Unbleached flour

1/2 cup Whole-wheat flour

2 tsp baking powder

1/4 tsp salt

1 1/3 cup milk

2 tablespoons oil

1 medium ripe banana, finely chopped

Preparation:

1. Combine flours, baking powder and salt in a mixing bowl.

2. Mix together milk and oil. Stir into dry mixture just enough to moisten 

all ingredients. 

3. Fold in banana.

4. Spoon onto a hot, well greased griddle.

5. Turn once. Makes 10 to 12 pancakes.

Ingredients:

cooking oil

8 6-inch corn tortillas

2 1/2 cups sharp cheddar cheese, grated

3/4 cup onion, chopped

3/4 cup ripe olives, chopped 

2 cans (10-ounce) enchilada Sauce

1 cup Jack cheese, grated

Preparation:

1. Heat cooking oil in a small skillet. 

2. Place tortillas in the skillet until they are soft and pliable. 

3. In a bowl combine the cheese, onion, and olives. Toss until well mixed. 

4. Divide the cheese mixture among the tortillas, placing each portion in the 

center of the tortilla. Roll into a tube.

5. Place the tortillas side by side in a baking pan and top with the Enchilada 

sauce. Sprinkle with the Jack cheese and bake, uncovered at 350F for 30 

minutes.

Ingredients:

16 ounces Oreo cookies

1/2 cup butter or margarine, softened

8 ounces cream cheese, softened

1 cup confectioner's sugar

1 teaspoon vanilla

2 pkgs instant chocolate fudge pudding 

(4oz)

3 cups milk

12 ounces whipped topping, thawed

1 flower pot

3 gummy worms (or plastic)

1 bunch plastic flowers 

1 garden trowel

Preparation:

1. Crush cookies until they resemble 

potting soil. Set aside. 

2. Cream butter, cream cheese, sugar, 

and vanilla until smooth and fluffy. 

Set aside. 

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3. Combine the pudding mix and milk until well blended. Then fold in the whipped 

topping. 

4. Gently fold the cream cheese and pudding mixtures together. 

5. To put the "cake" together, layer one-third of the cookie crumbs in flower pot, 

followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the 

pudding mixture. Top with the balance of the crumbs. 

6. Refrigerate 10-12 hours before serving. 

7. Remove from refrigerator, decorate with flowers and gummy worms. Serve by 

digging out portions with the trowel.

Ingredients:

1 env. hollandaise sauce mix

6 rounds thinly sliced ham or canadian bacon

6 rounds toast or holland rusk

6 eggs

Preparation:

1. Prepare hollandaise sauce mix according to package 

directions. 

2. Fry ham in skillet until heated through; place 1 slice of toast. 

Keep warm. 

3. Poach eggs; place 1 egg on each slice of ham. Place toast 

stacks on individual serving plates; cover with hollandaise sauce.

4. Garnish with parsley.

Ingredients:

1/4 cup milk

pinch of cinnamon

2 eggs

bread slices

Preparation:

1. Mix together milk and cinnamon.

2. Add eggs and mix thoroughly.

3. Dip slices of bread in egg mixture, one at a time; turn to coat both 

sides. 

4. Place bread in lightly greased, preheated skillet; cook over medium 

heat, turning bread, until browned on both sides.

5. Garnish as desired; serve immediately.

NOTE: Suggested garnishes are powdered sugar, cinnamon and sugar, 

jelly, or syrup.

Ingredients:

1 1/2 pints sour cream

32 ounces cream cheese, room temperature

7 eggs

5 teaspoons vanilla

1 cup sugar

1 box graham cracker crumbs or 1 package graham crackers (22 crackers), 

crumbled

2 tablespoons sugar

6 tablespoons butter or margarine, melted

Preparation:

1. Combine crumbs, sugar, and melted butter; mix well. Press onto bottom and 

sides of pan. Chill in freezer 15 minutes. 

2. Meanwhile, mix sour cream, cream cheese, eggs, vanilla, and sugar in large 

mixing bowl; beat 25 minutes on medium speed.

3. Pour batter into 10-inch springform pan.

4. Bake at 375 degrees Fahrenheit 75 minutes or until top is very brown. Turn 

off oven; let stay in oven 2 hours with oven door ajar. 

5. Top with pie filling, if desired, before serving.

Ingredients:

1 pkg hashbrowns (32 oz)

1 can soup, cream of mushroom

1/2 cup margarine

1 can soup, cheddar cheese

1 cup sour cream

Preparation:

1. Put hashbrowns in Crockpot. 

2. Mix soups and sour cream together. 

3. Pour over hashbrowns.

4. Cut up margarine and stir into hashbrowns. 

5. Cook on low for 4 to 6 hours, stirring occasionally.

Ingredients:

4 cups all-purpose flour

1 teaspoon baking soda 

1 teaspoon salt

1 to 1 1/2 cups buttermilk

Preparation:

1. Preheat the oven to 425 degrees F. Sift the flour, soda and salt together into a deep 

mixing bowl. Gradually add 1 cup of buttermilk, mixing with a large spoon until the dough is 

firm enough to be gathered into a large ball. If the dough crumbles, add some more of the 

buttermilk, a tablespoon at a time, until the particles adhere.

2. Place the dough on a lightly floured board, and pat and shape it into a flat circular loaf 

about 8 inches in diameter and 1 1/2 inches thick. Set the loaf on a floured baking sheet. 

With the tip of a small knife, cut a 1/2 inch deep cross into the dough, dividing the top of 

the loaf into quarters.

3. Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden 

brown. Remove from the oven and wrap in a clean cloth and let cool on a wire rack for 

about 20 minutes.

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

8 small jalapeno chilies

1 container (8 oz) garden vegetable cream cheese spread

Preparation:

1. Heat oven to 375°F. Separate dough into 8 triangles. Cut each triangle 

lengthwise into 2 narrow triangles.

2. Cut jalapeno chilies in half lengthwise; remove seeds. Spoon cream cheese 

mixture into chili halves.

3. Place 1 stuffed chili half on shortest side of each triangle. Roll up, starting at 

shortest side of triangle and rolling to opposite point; place point side down on 

un-greased cookie sheet.

4. Bake 14 to 18 minutes or until crescents are deep golden brown.

Ingredients:

1/2 cup key lime juice (freshly squeezed or bottled)

1 can (14-oz.) sweetened condensed milk

3 egg yolks

1-9" graham cracker crust pie shell

Preparation:

1. Beat egg yolks until light yellow in color.

2. Mix in condensed milk and key lime juice.

3. Pour mixture into pie shell and bake at 350F for 12-15 

minutes. Center of pie should be set, but still wiggles when 

shaken. HINT: Do not over-bake or pie will be rubbery.

Chef's Comments:

Real key lime pie is not green, but rather yellow in color as 

egg yolks predominate the ingredient list.

Ingredients:

1 lemon cake mix

1 stick butter

1 egg

3 cups confectioners sugar

2 eggs

2 tablespoons lemon juice

8 ounces cream cheese

Preparation:

1. Preheat oven to 350-dgrees.

2. Grease a 9x13-inch pan.

3. Mix cake mix, butter and egg; press into pan. 

4. Mix confectioners sugar, eggs, lemon juice and cream cheese; 

pour over cake mixture.

5. Bake at 350-degrees for 30 to 40 minutes until the top is golden 

brown.

6. Cut into bars when the cake is cooled.

Ingredients:

1 pound claw meat

1 pound regular crab meat

2 tablespoons mayonnaise

2 tablespoons mustard

10 crackers, crushed

1/4 teaspoon Old Bay seasoning

2 eggs

Preparation:

1. Mix all ingredients well. 

2. Form into cakes. 

3. Fry until golden brown.

Ingredients:

1 small onion, chopped

3 slices market style bacon, coarsely chopped

2 7-1/2 ounce cans minced clams, undrained

4 medium white potatoes, finely diced

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 tablespoons cornstarch (add more if needed to thicken)

4 cups milk, divided

2 tablespoons margarine

Preparation:

1. Cook onion and bacon until bacon is light brown.

2. Stir in clams, potatoes, salt, and pepper.

3. Cover and simmer until potatoes are tender.

4. Dissolve cornstarch in small amount of milk, and add to clam mixture.

5. Add butter and remaining milk.

6. Cook over medium heat, stirring constantly until thickened. Do not boil.

Ingredients:

8 large onions

1 1/2 cups all purpose flour

4 Tbs corn meal

4 Tbs onion powder

2 tsp salt

1 1/2 cups milk

1 large egg

1/2 cup water

1 Tbs orange food color

Preparation:

1. Combine flour, corn meal, onion powder, salt, milk, egg and water in a large 

mixing bowl.

2. Stir until there are no lumps. 

3. Add food coloring if you prefer a nicer color to the finished batter.

4. Slice the onions thick (about 1/2"). Use only the outer rings for best 

appearance.

5. Dip into batter.

6. Drop coated rings into deep fryer and cook until golden brown.

7. Drain on paper towels and serve.

Ingredients:

1 pound beef sirloin, cut into thin 2 inch strips

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 teaspoon dried basil

3 tablespoons vegetable oil

1 onion, sliced

1 green bell pepper, julienned

3 ounces swiss cheese, thinly sliced

4 hoagie rolls, split lengthwise

Preparation:

1. Place the beef in a large bowl.

2. In a small bowl, mix together salt, pepper, paprika, chili powder, onion 

powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.

3. Heat half of the oil in a skillet over medium high heat. Sauté beef to desired 

doneness, and remove from pan.

4. Heat the remaining oil in the skillet, and sauté the onion and green pepper.

5. Preheat oven on broiler setting.

6. To serve, divide the meat between the bottoms of 4 rolls, layer with onion and 

green pepper, then top with sliced cheese.

7, Place on cookie sheet, and broil until cheese is melted. Cover with tops of 

rolls, and serve.

Ingredients:

4 medium eggs

8 bacon slices or 1/2 cup ham

8 ounce swiss or monterey jack cheese

1/4 cup minced onion

1 cup milk

pepper to taste

1 9-inch pastry shell

Preparation:

1. Preheat oven to 350-degrees.

2. In large bowl, beat eggs. Add bacon slices, cheese, onion, 

milk, and pepper.

3. Pour mixture into unbaked pie shell.

4. Bake for 40 to 45 minutes, or until golden brown and firm.

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