. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sweet Potato Muffins

1/2 cup butter
1-1/4 cup sugar
2 eggs
1-1/4 cups canned sweet potatoes, mashed
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup milk
1/4 cup pecans or walnuts, chopped
1/2 cup raisins, chopped

Preheat the oven to 400°. Grease 1-1/2 inch muffin tins. Cream butter and sugar. Add the eggs and mix well. Blend in the sweet potatoes. Sift the flour with the baking powder, salt, cinnamon and nutmeg. Add alternately with the milk. Do not over mix. Fold in the nuts and raisins. Fill the greased muffin tins 2/3 full. Bake at 400°F. Makes about six dozen small muffins. These muffins can be frozen and easily reheated.

back to top

Debby’s Guacamole Recipe

Four ripe avocados, mashed
1/2 onion, finely chopped
One can Ro-tel, drained
One tspn. Chili powder
One tspn. Garlic powder
Two tspns. Worcestershire sauce
One package Great Guacamole with the spices sifted out or you can put in 1 tbsp. mayonnaise

Mix these ingredients together and refrigerate. Be sure to save the pits from the avocados and place these on top of the dip to keep it from turning brown.

Egg and Artichoke Casserole - Betty Vallee

1 bunch green onions
2 61/2-oz jars of marinated artichokes, or one large jar
1 clove garlic
4 eggs, beaten
8 ozs medium cheddar cheese, grated
6 crackers (Saltines), rolled to crumbs

Finely mince onions using 1/2 the tops. Chop artichokes in fourths. Sauté onions and garlic in artichoke oil. Combine all ingredients and bake in a greased 9x9 Pyrex dish at 350* for 40 minutes. As a main dish, this will serve four people. However, if you want to use as a brunch dish, simply quadruple the recipe and it will serve 30 guests. I did, so I know the quantities work. You can cut the casserole into little squares. You can completely prepare the casserole the day before and simply reheat for 20 minutes at 350*. The artichoke oil will help keep it moist.

back to top

Coffee Punch

1-cup instant coffee granules
1/2 cup cocoa
11/2 cups sugar
1 cup boiling water
3 cups cold water
1 teaspoon vanilla
3 quarts milk
1 quart whipping cream, whipped
1/2 gallon Blue Bell vanilla ice cream

Combine coffee, cocoa, sugar and boiling water, blending until smooth. Stir in cold water, vanilla and milk. Fold in whipping cream and ice cream before serving. Okay, if this is just too rich for your taste, use EITHER the ice cream or the whipping cream. I say what the heck, go for broke and use both. Anyway you prepare this dessert, it is sure to be a winner. Trust me, I know.

back to top

Chocolate Sunshine Cake

Cake Batter
3/4 cup Butter,softened
1 1/2 cups Sugar
3 Large eggs
1 tsp Vanilla
1 3/4 cups Flour
3/4 cup Unsweetened cocoa
2 tbs Cornstarch
2 tsps Instant coffee
1 tsp Baking soda
1/4 tsp Salt
1 cup Milk

In large bowl, beat butter or margarine until light and fluffy. Gradually beat in sugar, then eggs and vanilla. Combine flour cocoa, cornstarch, instant coffee, baking soda and salt. Beat in alternately with milk beginning and ending with flour mixture. Grease two 9” round cake pans and lightly dust with cocoa. Pour batter into prepared pans and bake in oven preheated to 375º F for 20 minutes. Cool in pans on wire rack for 10 minutes. Remove from pans, letting cake cool completely. Take a long, sharp knife and cut each cake in 2 layers; spread filling over the 2 bottom halves. Place on tops and cover with wrap until you serve.

Orange Cream Filling
1/2 cup Butter
1/3 cup Sour cream
1 tsp Vanilla
1/2 tsp Salt
2 tsps Lemon juice
6 cups Powdered sugar
3 tbs Grated orange peel

FILLING: Beat together all ingredients, then refrigerate until needed. This is the point you can cheat—if you don’t like orange, substitute your favorite choice, such as Grand Marnier, Frangelico or raspberry. Chocolate, unlike other loves, goes with the flow and only wants to please YOU.

back to top

Artichoke Soup

2 cups artichoke bottoms or hearts, drained
1 small white onion, chopped
4 cups chicken stock
3 tablespoons sweet butter
2 tablespoons flour
1 cup cream
Salt and pepper to taste
Finely chopped parsley

Combine the artichokes, onion and stock in a saucepan and simmer covered for 15 minutes. Pour the contents into the blender and puree. Melt butter in a saucepan, add the flour and cook for 3 to 4 minutes, stirring constantly. Stir in the puree mixture bringing to a boil for 3 to 4 minutes. Remove from heat; add the cream and season with salt and pepper. If too thick, add stock or vice versa.To serve, reheat and garnish with parsley. Optional: Add crabmeat or oysters. Add oyster liquid to thin the soup if needed.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sugar Roasted Pecans

1 egg white
1-tbsp water 1 pound pecan halves
1 cup white sugar
3/4-tsp salt
1/2-tsp ground cinnamon

Preheat oven to 250°, grease a baking sheet. In a mixing bowl, whip together the egg whites and water until frothy. In a separate bowl, mix together sugar, salt and cinnamon.

Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss in the sugar mixture until coated. Spread pecans out evenly on greased baking sheet

Bake at 250° degrees for 1 hour stirring every 15 minutes. Do not forget to check often and stir.

back to top

Halloween Cupcake Frosting

4 ounces unsweetened chocolate

2 1/2 sticks (1 1/4 cups) unsalted butter, softened

1 3/4 cups whipped cream cheese (about 10 ounces)

4 cups confectioners’ sugar

3 tablespoons fresh lemon juice

Chop chocolate and then melt it in a double boiler or a metal bowl placed over a saucepan of barely simmering water, stirring until smooth.

In a bowl with an electric mixer on low speed, beat together butter, cream cheese and confectioners’ sugar until light and fluffy. Transfer half of the cream cheese mixture to another bowl and stir in melted chocolate until combined well. Stir lemon juice into plain mixture in the other bowl. You can add orange food coloring for a Halloween theme. If frostings are too soft, chill them slightly before using. Frostings may be made two days ahead and chilled separately, covered. Bring frostings to cool room temperature and whisk before using.

Add colored sprinkles on top for Halloween. Makes enough frosting for 24 cupcakes.

back to top

Summer Salad Dressing

8 cups oil, not olive
2 1/4 cups red wine vinegar
2 cups sour cream

(low-fat to be substituted for Low Fat Dressing if wanted)
4 teaspoons dry mustard
1 cup sugar
6 teaspoons salt
1 tablespoon coarse ground pepper
1/3 cup chopped parsley
1/4 cup minced garlic

Mix all ingredients together and chill for several hours.
This dressing goes very well with spinach and romaine lettuce

Sno Peas and Red Peppers
Serves 4

2 pounds fresh Sno Peas

One red bell pepper thinly sliced

1 cup freshly sliced mushrooms

3 tablespoons sesame oil

1 teaspoon minced garlic

Snip the ends off the peas. You can use yellow or orange bell pepper (the idea is for color), slice thinly for easier cooking. Buy the sliced mushrooms to save time or slice your own.

In a skillet, heat the oil on high. When the oil is very hot, add all the ingredients and saute until done. I think this is about 5 minutes depending on how crisp you like your veggies. I served with Szechuan Pork Chops.

back to top

Cinnamon Pound Cake

1/2 cup softened butter

1 cup sugar

Three whole eggs

1 1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 cup sour cream

1 teaspoon vanilla extract

2 really ripe bananas, chopped or mashed up

Heat the oven to 350 degrees and lightly grease a loaf pan, dust with flour. Cream butter and sugar together in a bowl until light and fluffy. Beat in eggs one at a time. Sift flour with the baking soda and cinnamon; add one-half the mixture to batter. Beat in sour cream and vanilla, add rest of dry ingredients. Add bananas. Pour ingredients into pan; rap the pan HARD to remove any air bubbles. Bake for an hour or so until top is golden brown. Test for doneness with toothpick, it will be clean. Remove from pan and let cool.

Chipotle Aioli

1-cup mayonnaise

1/4-cup coarse-grained Dijon mustard

2 tablespoons white wine vinegar

1 tablespoon minced canned chipotle chilies

Whisk all ingredients in small bowl to blend seasoning to taste with salt and pepper; can be prepared 1 day ahead. Cover and refrigerate.

back to top

Mustard Dill Sauce

1/2 cup coarse-grained mustard
1/4 cup water
1/2 cup heavy cream
1/4 cup olive oil
4 teaspoons sugar
1/2 cup chopped fresh dill, or to taste

In a bowl, combine all ingredients and season with pepper. Sauce may be made 1 day ahead and kept chilled, covered. Let sauce come to room temperature and whisk before serving.

Makes 1 1/2 cup serving.

back to top

Mushroom–Merlot Sauce

2 teaspoons coarsely ground pepper
3 tablespoons chilled unsalted butter
6 ounces fresh shiitake mushrooms, stemmed, cut into 1/2-inch pieces
1 shallot, thinly sliced
3/4 cup Merlot
1 tablespoon chopped fresh thyme

Add 1-tablespoon butter to pan. Add mushrooms and shallot; saut_ 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks. This sauce is very easy.

Aunt Ruby's "Fried" Chicken

2 sleeves of Ritz crackers crumbled in food processor
Boneless chicken breasts for as many guests you serve
Wesson Oil

Dip the chicken breasts in the Wesson and place in a bag with the Ritz. Shake real well until all the breasts are coated with crumbs. Bake in a 250* oven for about 45 minutes or until chicken is completely cooked.

back to top

Cucumber and Crabmeat Canapés

1 cup crabmeat

1/4 cup mayo

3 tablespoons minced red onion

1 tablespoon fresh tarragon

2 tablespoons fresh lemon juice

One cucumber sliced in 1/4 inch slices

Gently mix the first five ingredients, season with salt and pepper, and chill for several hours. Arrange cucumber slices on a platter and top with crabmeat.

back to top

Cupid's Kiss

2 cups light brown sugar
2 egg whites, well beaten
2 cups pecan pieces

Sift sugar and add egg whites and pecans, stir. Drop a teaspoon at a time on waxed paper. Bake at 275* for 25 to 35 minutes.

Avocado Dressing

1 large avocado peeled and mashed with 2 tablespoons lemon juice
1cup mayo
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/2 cup chopped onion
Two cloves minced garlic
1-teaspoon salt
Dash of cayenne

Place in food processor and blend away. Chill and serve with chicken salad or toss over your favorite lettuce.

back to top

This recipe is very easy so the kids can help. It is prepared ahead of time and can be frozen. If you do decide to freeze, just thaw at room temperature and bake as directed. In the forties, this dish would have been called a casserole, but with a new updated image and ingredient list a name change is in order. I try never to call anything a casserole; it reminds me of all the Chicken à la King Casseroles my Aunt Ruby kept in her freezer for "company."

1 pound bulk pork sausage, cooked, crumbled and drained
6 slices crustless bread
3 tablespoons butter
1-1/2 cups grated cheddar cheese
5 whole eggs
2 cups Half and Half
1 teaspoon salt
1 teaspoon dry mustard

Butter bread and cut into cubes. Place in 9" x 13" baking dish. Sprinkle with sausage and top with cheese. Beat remaining ingredients and pour over sausage mixture. Chill overnight. Bake at 350 degrees for 40 to 45 minutes.

back to top

This recipe is easy, is a nice touch for the season, and makes a great hostess gift at Thanksgiving. It reminds me of my grandmother Umie. My waistline has never been the same, thank God!

Sweet and Tangy Freezer Pickles

10 to 12 medium-sized cucumbers
(about 2 pounds) sliced thinly
Three large white onions thinly sliced
One large bell pepper coarsely chopped
3 tablespoons salt, divided
2 cups sugar
1 cup white vinegar
1 teaspoon celery seed

In a large container, combine cucumbers, onions, bell pepper and 2 tablespoons salt. Cover with ice, mixing well. Refrigerate for 8 hours. Drain, rinse and drain again.

In a saucepan, combine sugar, vinegar and remaining salt. Bring to a boil; cook and stir for 1 minute. Spoon over cucumber mixture. Pour into jars or freezer containers. Cool.

Top with lids. Freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving.

Yields 4 pints