Seven Layer Taco Dip
Serve this dip with tortilla chips for dipping. Serves a
crowd.
Mash peeled and seeded avocados with lemon juice and
mayonnaise to taste. Add 2 - 3 tablespoons sour cream,
plus 2 - 3 T. mayonnaise and mix with the packaged taco
seasoning to taste. Grate the cheddar and monterey jack
cheeses and chop and drain tomatoes and green onions,
with tops. Layer the ingredients on a platter in the order
given at right.
� 1 - 2 avocados
� lemon juice
� mayonnaise
� 2 - 3 T. sour cream
� pkg. taco seasoning
� 4 oz cheddar cheese
� 4 oz. monterey jack
cheese
� 1/2 small can
chopped ripe olives
� 2 tomatoes
� 3 - 4 green onions

Clams Oreganato
This is a hard recipe to ruin � you can vary the proportions
of ingredients and it still tastes good.
Heat the oil and butter together over medium heat and
saute the onions, garlic, and shallots until soft and translucent.
Add the parsley and spices for the last few minutes
of cooking. Turn off the heat and stir in the clams, breadcrumbs,
and most of the cheese. Use the reserved clam
juice as needed to moisten the mixture. Stir in garlic
powder, salt and pepper to taste. Spread the mixture
in a buttered, shallow, glass or porcelain baking dish,
sprinkle the rest of the cheese on top, bake at 325� for
35 � 40 minutes. Garnish with parsley and lemon wedges.
A yummy hot hors d�ouevre for 8 � 12 when spread on
plain crackers. Bake in individual clam or scallop dishes
and serve as a first course.
� 2 6-oz. cans of
minced or chopped
clams
� 2 medium onions
� 5 cloves minced
garlic
� 2 medium shallots
� 1/4 c. fresh parsley
� 1 c. bread crumbs
� 1/2 c. grated cheese
(a combination of
Parmesan, Romano,
and Gruyere is best)
� 1 - 2 T. dried
oregano
� 2 T. olive oil
� 1 T. butter
� 1 t. garlic powder
� salt & pepper to
taste

Chili Rellano
Make batter of flour, eggs, milk and salt. Pour half of
batter in bottom of 9 x 12-inch casserole dish. Layer
chillies on batter. Shred cheeses and sprinkle over chilies.
Pour rest of batter over cheese.
Bake at 325� for 45 minutes. Pour salsa with Tabasco
over casserole. Bake 15 minutes longer. Best served hot,
but let sit a few minutes before serving so casserole
doesn�t run.
� 3 7-oz. cans whole
green chilies,
drained
� 3/4 lb. each of jack
and mild cheddar
cheeses
� 12 oz. evaporated
milk
� 3 T. flour
� salt
� 4 eggs
� Tabasco Sauce
� 10-oz. can green
chili salsa

Amish Pot Roast
Preheat oven to 300�.
Heat oil in large skillet over high heat, then sear meat
on both sides. In a large roasting pan, combine one
onion and remaining ingredients. Transfer browned
meat to roasting pan and top with second onion.
Cover and bake 3 1/2 to 4 hours. Baste every hour with
juices. If liquid begins to boil away, add more coffee or
soy sauce as needed. Use pan juices to make gravy. Use
NO salt.
� 3 lbs. pot roast,
trimmed of fat
� 1 T. vegetable oil
� 1/4 c. soy sauce
� 1 c. coffee
� 2 bay leaves
� 1 clove garlic,
minced
� 1/2 t. oregano
� 2 onions sliced
� additional coffee &
soy sauce as needed

Chicken Alfredo
Beat eggs with milk. Add 1/2 cup grated cheese and
parsley. Dip chicken pieces in egg mixture and roll
in bread crumbs. Lightly brown in a skillet with a
bit of olive oil. Remove to a baking dish.
Over medium heat, melt butter. Add cream and milk,
stirring constantly. Add cheese and parsley until it is a
warm sauce.
Pour sauce over chicken breasts. Cover with foil and
bake at 350� for 20 to 30 minutes or until chicken is
cooked. During the last five minutes, add a slice of
mozzarella to each bread piece and allow to melt.
� 2 boneless, skinless
chicken breasts
� 2 eggs
� 1 T. milk
� 1/2 cup grated
parmesan or
romano cheese
� 1 T. parsley
� bread crumbs
� 4 slices mozzarella
cheese
Sauce:
� 3 T. butter
� 1/2 pt. heavy
cream
� 1/2 c. milk
� 1/2 c. grated cheese
�1 T. parsley

Baked Pork Chops
Coat pork chops with mustard. Lightly dredge in flour
and then brown quickly in skillet. Place in baking dish.
Add salt and pepper to taste. Add thinly sliced pepper
and onion over each chop.
Cover with foil and bake at 325� for 35 to 40 minutes,
until chops are cooked.
� Pork chops
(as many as needed)
� flour
� Dijon mustard
� 1 bell pepper
� 1 medium onion

Beef and Rice Casserole
This is delicious when made ahead, stored in a casserole
dish, then reheated. Can be eaten like this or topped with
shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain
off excess grease. Stir in seasonings, soup, tomatoes, and
rice. Bring to boil. Reduce heat and simmer slowly for
about five minutes, stirring occasionally.
� 1 lb. ground beef
� 3/4 c. chopped
onion
� 1/4 c. chopped bell
pepper
� 1 c. minute rice
� 1 16-oz. can
tomatoes
� 1 can cream of
mushroom soup
Spices: (add to taste)
� basil
� oregano
� garlic
� bay leaf
� fresh parsley

Filo Chicken Packets
Note: One package of filo dough usually contains 22 sheets,
or 11 packets. A hearty eater will consume 1 1/2 packets
during a meal.
Thaw frozen filo dough in its package for 8 hours in the
refrigerator, then let it stand for 2 hours before you use
it. Once the filo dough has been opened and unrolled,
place a slightly damp towel over it to prevent drying out.
Mix together green onion, mayonnaise, lemon juice, 2
cloves of the garlic and tarragon and set aside. Combine
remaining garlic with the butter.
Place one sheet of the filo dough on a board and brush it
with about 2 t. garlic butter. Arrange a second sheet on
top and brush it with another 2 t. garlic butter. Lightly
sprinkle a chicken piece with salt and pepper, spread one
side with the mayonnaise mixture. Turn over one corner
of the filo and top with more mayonnaise mixture
� 3/4 c. chopped
green onion
� 3/4 c. mayonnaise
� 3 T. lemon juice
� 3 cloves garlic,
minced
� 3/4 t. dry tarragon
� 2/3 c. melted
butter
� 12 sheets filo
dough
� 6 chicken breast
halves, boned and
skinned
� 2 T. grated
Parmesan cheese
� salt and pepper to
taste
Filo Chicken Packets (continued)
(about 3 T. in all).
Roll the corner of the filo over the chicken once. Fold
side over top and roll again. Fold opposite corner over
then roll up. Repeat for all chicken pieces. Place slightly
apart in ungreased baking pan. Brush all packets with
remaining garlic butter. Sprinkle with Parmesan cheese.
Bake at 375� for 20 � 25 minutes, or until golden. Serve
hot.
Moussaka
Peel the eggplants and cut them into slices about 1/2-
inch thick. Brown the slices quickly in 4 T. of the butter.
Set aside. Heat 4 T. of butter in the same skillet and cook
the onions until they are brown. Add the ground meat
and cook 10 minutes. Combine the tomato paste with
the wine, parsley, cinnamon, salt and pepper. Stir this
mixture into the meat and simmer over low heat, stirring
frequently until all the liquid has been absorbed. Remove
the mixture from the fire.
Preheat oven to 375�.Make a white sauce by melting
8 T. butter and blending in the flour, stirring with a
wire whisk.Meanwhile, bring the milk to a boil and
add it gradually to the butter/flour mixture, stirring
constantly.When the mixture is thickened and smooth,
remove it from the heat. Cool slightly and stir in the
beaten eggs, nutmeg, and ricotta cheese. Grease an
11 x 16-inch pan and sprinkle the bottom lightly with
bread crumbs. Arrange alternate layers of eggplant and
� 3 eggplants
� 1 c. butter
� 3 large onions
� 2 lbs. ground lamb
or beef
� 3 T. tomato paste
� 1/2 c. red wine
� 1/2 c. chopped
parsley
� 1/4 t. cinnamon
� 1/2 t. salt (or to
taste)
� freshly ground
black pepper
� 6 T. flour
� 1 qt. milk
� 3 eggs
� nutmeg
Moussaka (continued)
meat sauce in the pan, sprinkling each layer with Parmesan
cheese and bread crumbs.
Pour the ricotta cheese sauce over the top and bake one
hour, or until top is golden. Remove from the oven and
cool 20 � 30 minutes before serving. Cut into squares
and serve. Serves 8.
� 2 c. ricotta or
cottage cheese
� 1 c. fine bread
crumbs
� 1 c. freshly grated
Parmesan cheese

Honey Glazed Chicken
Preheat oven to 400�. Place chicken in a lightly greased
13 x 9-inch dish, skin up. Brush with melted butter and
sprinkle on salt and pepper. Bake for 45 - 50 minutes, or
until light golden brown.
In a small sauce pan, combine all glaze ingredients.
Mix well. Cook over medium heat until thickened,
stirring occasionally.
Drain excess fat from cooked chicken.Move chicken
to one end of the baking dish, and arrange biscuits in
opposite end. Spoon glaze over chicken and biscuits.
Sprinkle corn flakes over biscuits. Return to oven for
10 � 15 minutes.
� 2 - 2 1/2 lbs. cut
up chicken
� 2 T. melted butter
� 1 t. salt
� 1/4 t. pepper
� 8-oz. can refrigerator
biscuits
� 1/3 c. corn flakes
(slightly crushed)
Glaze:
� 2/3 c. honey
� 1/2 c. orange juice
� 2 T. flour
� 1 T. lemon juice
� 1 t. cinnamon
� 1 t.Worcestershire
sauce

No-Peek Chicken and Rice
Preheat oven to 350�. In 3-quart oblong baking dish
combine uncooked rice, cream soup, onion soup mix
and water. Arrange chicken on top of this mixture.
Bake 1 to 1 1/4 hours, or until chicken is tender and rice
is done. 4 servings.
� 3/4 c. uncooked
white rice
� 1 can condensed
cream of celery,
chicken or mushroom
soup
� 1 envelope onion
soup mix
� 2 1/4 c. water
� 2 1/2 lbs. chicken,
cut into serving pieces
Sweet Potato �Pancake�
Cornbread Sausage and Stuffing
Broccoli Casserole
Zucchini Casserole
Spinach Casserole
Venice (California) Apple Casserole
Pesto

SIDE DISHES
Sweet Potato �Pancake�
A new Thanksgiving classic. Substitute butternut squash
for sweet potatoes or apples for pears, if you wish.
Preheat oven to 400� with a rack in the lower third of the
oven.Melt the butter. Peel and thinly slice sweet potatoes.
Peel, halve, core and thinly slice the pear. Butter a 9-inch
cake or pie pan. Arrange a layer of sliced sweet potatoes
in the pan, overlapping them slightly in a neat pattern.
Gently press layer with your hands to flatten it slightly.
Sprinkle with salt and pepper, and drizzle with a little
melted butter. Top with half the pear slices, sprinkling
them with 1 T. maple syrup and more butter. Add a
layer of sweet potato, then the remaining pears then the
remaining sweet potato, each time pressing gently and
seasoning as directed. Drizzle top with the rest of the
melted butter. Cover the dish with foil and then cover
with a lid. Bake in the lower third of oven for 40 minutes.
Remove lid and foil and bake until lightly golden and
� 1/2 c. unsalted
butter, melted
� 5 medium sweet
potatoes
(about 1 pound 10
ounces)
� 3 firm, ripe pears
� salt and white
pepper (to taste)
� 3 T. maple syrup
Sweet Potato �Pancake� (continued)
tender, about 25 minutes more. If you�d like to glaze
the pancake further, place the pan directly on the floor
of the oven for about 5 minutes (watch carefully so as to
prevent over browning). Remove pan from the oven and
cool for about 5 minutes.
Carefully invert the pan onto a large round platter and
let the pancake settle. Remove the baking pan carefully.
Serve hot, cut into wedges. To prepare in advance, cover
the pancake with foil, then reheat. Serves 8.
Cornbread Sausage and Stuffing
Makes 2 quarts (enough for a 10-12 pound turkey).
Saute sausage slowly, breaking it up with a fork, until
lightly browned and thoroughly cooked. Transfer to
large bowl using a slotted spoon. Drain all but 1/4 cup
drippings from skillet. Add onion and celery. Saute until
golden. Add to sausage with remaining ingredients and
toss lightly. (This can be doubled.) If not stuffing a bird,
put in a casserole.
Cover and bake at 325� for 45 � 60 minutes. Baste with
turkey drippings or broth frequently to blend juices and
prevent sticking.
� 1 1/2 lbs. sausage
meat
� 1 c. minced onion
� 1 c. minced celery
� 1 16-oz. pkg.
Pepperidge Farm
cornbread stuffing
� 1/2 t. sage
� 1/2 t. thyme
� 1 t. Bell�s seasoning
� 1/4 t. pepper
� 1 c. melted butter

Broccoli Casserole
Cook broccoli for 5 minutes and drain.Mix remaining
ingredients cracker crumbs and paprika. Add broccoli
and spoon into a casserole dish. Bake at 400� for 20
minutes. Sprinkle cracker crumbs and paprika on as
topping.
� 2 pkg. frozen
chopped broccoli
� 1 c. mushroom
soup, undiluted
� 1/2 c. mayonnaise
� 1 t. finely chopped
onion
� 1 c. grated cheddar
cheese
� 2 eggs, beaten
� cracker crumbs
� paprika

Zucchini Casserole
Grate zucchini, put in colander and sprinkle on 1 � 2 t.
salt (this will cause zucchini to ooze its liquid).Meanwhile,
saute sliced onions in olive oil. Squeeze the zucchini dry
(reserve some of this liquid) and add to onions. Continue
to saute until both are tender. Add 2 � 3 T. flour. Stir in
to cook flour. Add a bit of milk and some of the zucchini
liquid if desired. Put in casserole dish and sprinkle cheese
on top.
Place under broiler until cheese melts. Can be made ahead
and reheated.
� 1 1/2 c. sliced
onions
� 3 c. zucchini
shredded
� 2 � 3 T. flour
�milk
� shredded cheddar
cheese
Spinach Casserole
Preheat oven to 350�. Cook the spinach as per package
directions and drain well. Lay hot, cooked spinach into
a 8 x 10-inch baking dish. Spread bacon then sour cream
over, then sprinkle with cheese.
Bake 20 � 30 minutes or until cheese is melted.Makes
4 � 6 servings.
� 3 pkg. frozen
spinach
� 8 slices bacon,
diced and cooked
� 10 T. sour cream
or plain yogurt
� 8 oz. mild cheddar
cheese, grated

Venice (California) Apple Casserole
Mix all ingredients together. Lay in oiled 9 x 12-inch
casserole. Cover. Bake at 350� for 40 minutes. Uncover
for last 5 minutes.Makes 8 � 10 servings.
� 6 green apples,
washed, cored and
sliced
� 1 1/4 c. oatmeal
� 1 1/4 c. brown
sugar
� 4 T. cooking oil
� nutmeg and
cinnamon (a couple
of dashes each)
� 1 c. crushed
walnuts
� 1 c. raisins
� 1/3 c. whole wheat
flour
� 3 eggs

Pesto
Coarsely chop basil leaves into food processor. One at a
time, add garlic, pine nuts, and parmesan, mixing after
each addition. The mixture will be very thick. Continue
mixing and slowly add olive oil until mixture is the
consistency of creamed butter.
Pour pesto into storage container and cover with thin
layer of olive oil. Cover tightly and refrigerate or freeze.
� 2 c. fresh basil
leaves, washed
thoroughly
� 2 � 4 cloves minced
garlic
� 1/2 c. pine nuts
� 3/4 c. parmesan
cheese
� 3/4 c. olive oil
Spinach Salad
Tomato Yogurt Soup
Bearnaise Sauce
Hollandaise Sauce
Corn Chowder
Red,White and Blue Layer Salad
Homemade Salad Dressing
SOUPS, SALADS, DRESSINGS & SAUCES
Spinach Salad
The combination of sweet, hot, curry and grapefruit makes
this an unusual and tasty salad.
Mix pecans, honey, cayenne together in a bowl then roast
on baking sheet in oven for 5 minutes. Drain the canned
grapefruit segments, chop hard boiled eggs and gently
combine ingredients in a large salad bowl. (The amount
of ingredients depends on how large a salad you wish to
make.)
Toss with oil, vinegar, salt, pepper, or bottled Italian
dressing.
� hard boiled eggs
� bacon, fried and
diced
� fresh spinach leaves
� fresh mushrooms,
sliced
for hot, sweet, curried
pecans:
� pecans
� honey
� cayenne
� canned grapefruit
segments, drained of
juice

Tomato Yogurt Soup
This cold version of a traditional soup is a refreshing change
for those hot-weather meals.
Combine yogurt, tomato juice and garlic salt in blender.
Blend at medium speed for 2 minutes. Chill. Serve garnished
with green onions and parsley. 6 servings.
� 2 c. yogurt
� 2 1/2 c. tomato
juice
� 3/4 t. garlic salt
� finely chopped
green onions
� finely chopped
parsley
Bearnaise Sauce
Wonderful with steamed artichokes.
Combine wine, vermouth, shallot and tarragon in small
saucepan. Boil down to half of the original quantity
(approximately 1/4 cup should remain). Strain. Put egg
yolks in cold double boiler.Water in double boiler should
not touch bottom of upper pan. Beat with flat bottomed
whisk until they look creamy and lemony. Over medium
heat, slowly add melted butter while continuously stirring.
When all butter has been added, immediately add strained
tarragon mixture (do not overcook once butter has been
added). Adding tarragon mixture will make the sauce very
thin. Continue stirring and cooking over medium to low
heat until sauce starts to thicken. Do not let sauce get too
thick; it will continue to thicken once removed from heat.
Add a few shakes of white pepper to taste. Remove from
heat immediately. Serves 2.
� 3 egg yolks
� 2/3 c. melted
butter (unsalted)
� 1 T. dried tarragon
� 1/4 c. dry white
wine or white wine
vinegar with
tarragon
� 1/4 c. dry
vermouth
� 1/2 chopped shallot
� white pepper

Hollandaise Sauce
This sauce is a must for Eggs Benedict!
Combine 2 T. lemon juice and 2T. boiling water. Strain.
Put egg yolks in cold double boiler.Water in double
boiler should not touch bottom of upper pan. Beat
with flat bottomed whisk so they look creamy and
lemony. Over medium heat, slowly add melted butter
while continuously stirring.When all butter has been
added, immediately add lemon juice and boiling water
mixture (do not overcook once butter has been added).
This will make the sauce very thin.
Continue stirring and cooking over medium to low heat
until sauce starts to thicken. Do not let sauce get too thick;
it will continue to thicken once removed from heat. Add a
few shakes of cayenne pepper to taste. Remove from heat
immediately. Serves 2.
� 3 egg yolks
� 2/3 c. melted
unsalted butter
� 2 T. lemon juice
� 2 T. boiling water
� cayenne pepper

Corn Chowder
Make this chowder in a dutch oven.
Fry the bacon in it until almost crisp. Add the onion
and potato and saute lightly (do not brown). Stir in the
corn and seasonings. Add the boiling water, cover, and
bake for about 45 minutes at 350�, or cook on top of
the stove over low heat for 30 � 35 minutes, stirring
occasionally.
Add the milk and continue to cook until very hot.When
you are about ready to serve, stir in a little of the hot mixture
into the egg yolks and stir all back together. Add the
butter, and garnish with parsley or chives.
� 1 lb. can creamstyle
corn or fresh
corn cut off the cob
� 3 slices bacon cut
in strips
� 1 medium onion,
sliced
� 1 c. thinly sliced
potato
� 1 T. sugar
� 3 c. boiling water
� 1 large can evaporated
milk or 2 c.
rich milk, scalded
� 2 egg yolks, stirred
� 1 T. butter
� chopped parsley or
chives

Red,White and Blue Layer Salad
This layered salad is a festive addition to your 4th of July
celebration.
Bottom layer: Dissolve cherry Jell-O in 1 cup boiling
water. Cool. Add pineapple. Pour in bottom of mold
and chill.
Middle layer: Dissolve lemon Jell-O in 1 cup boiling
water. Cool. Beat together with milk and sour cream.
Combine cooled lemon mixture and milk mixture.
When bottom layer is firm but slightly sticky to touch,
gently add the middle layer.
Top layer: Dissolve raspberry Jell-O in 2 cups boiling
water. Cool. Add blueberries. Pour over middle layer
after it is firm but slightly sticky to the touch.
� 2 small pkg. cherry
Jell-O
� 2 small pkg. lemon
Jell-O
� 2 small pkg. raspberry
or blackberry
Jell-O
� 1 small can
crushed pineapple
� 14 1/2 can
blueberries
� 1/2 pt. sour cream
� 2 c. milk
� 3 c. boiling water

Homemade Salad Dressing
Interesting variations can be made to this recipe by substituting
another vinegar (balsamic, tarragon, or raspberry) for
the wine vinegar and lemon juice.
Combine in decanter. Shake well. Leave at room temperature
for at least 20 minutes before pouring over salad.
� 4 T. olive oil
� 2 T. red wine
vinegar
� 1 T. fresh-squeezed
lemon juice
� 1 � 2 cloves
crushed garlic
� 1 T. sugar
� 1 t. salt
� fresh ground pepper

Zucchini Bread
On low mixer speed, cream butter and sugar until fluffy.
Add eggs, one at a time, and mix until blended. Sift dry
ingredients and add alternately with milk and vanilla.
Mash 1/2 cup blueberries and stir in by hand. Add rest
of blueberries whole and stir in by hand.
Grease muffin tins well with butter (grease top surface of
tins as well). Pile mix high in each muffin cup. Sprinkle
sugar over tops.
Bake at 375� for 30 minutes. Cool in pan for at least 30
minutes.Makes about 1 dozen large muffins.
Blueberry Muffins � 1/2 c. butter
� 1 c. sugar
� 2 c. flour (unsifted)
� 2 eggs
� 1/2 c. milk
� 2 t. baking powder
� 1/2 t. salt
� 2 1/2 c. fresh blueberries
� 2 t. sugar (for top)
� 1 t. vanilla

Old Fashioned Applesauce Cake
Mix together salt, cinnamon, cloves, nutmeg, vanilla and
sugar. Dissolve baking soda in a little warm water and stir
into applesauce. Add applesauce slowly to sugar mixture.
Stir in oil. Stir in flour. Add raisins, dates, nuts to mixture.
Pour into 2 greased and floured 9 x 5-inch loaf pans.
Bake at 350� for 45 to 60 minutes.
� 1 t. salt
� 1 t. cinnamon
� 1 t. cloves
� 1/2 t. nutmeg
� 1 t. vanilla
� 2 c. sugar
� 2 c. unsweetened
applesauce
� 2 t. baking soda
� 1 c. oil
� 3 1/2 c. sifted flour
� 2 c. raisins or
chopped dates
� 1 c. chopped
walnuts

Zucchini Bread
Beat eggs until foamy. Add oil, sugar, vanilla and mix well.
Stir in zucchini. Combine the dry ingredients and mix
well. Fold in nuts. Pour into two greased and floured 9 x 5-
inch loaf pans. Bake at 325� for one hour.
� 3 eggs
� 1 c. oil
� 2 c. sugar
� 1 t. vanilla
� 2 1/2 c. zucchini,
peeled and grated
� 3 c. flour
� 1 T. cinnamon
� 1 1/2 t. baking
powder
� 1 t. baking soda
� 1 t. salt
� 1c. chopped
walnuts

DESSERTS
Indian Pudding
Pour 3 cups milk in saucepan and bring just to a boil.
Moisten corn mean in a cup with 1/4 cup water (to
prevent lumps). Stir rapidly into hot milk using a wire
whisk. Simmer 20 minutes, stirring often.
Combine spices and stir into mixture. Stir in molasses.
Pour into a buttered 1-1/2 quart casserole. Gently pour
the one remaining cup of milk over the top � do not
stir. Dot with butter and bake at 325� for 1 1/2 to 2
hours. Serve hot with cream, ice cream, or hard sauce.
� 4 c. milk
� 1/3 c. yellow corn
meal
� 1/4 c. water
� 1/2 t. ginger
� 1/2 t. cinnamon
� 1/4 c. sugar
� 1/2 t. salt
� 1/2 c. molasses

Royal Marble Cheesecake
An involved, but tried and true recipe. A favorite for those
who like a rich cheesecake.
Melt chocolate morsels on top of double boiler over hot
water. Combine 3/4 cup flour, 2 T. sugar, and salt. Cut in
butter until particles are fine. Stir in 2 T. chocolate. Press
into bottom of 9-inch springform pan. Bake at 400� for
10 minutes.
Soften cream cheese with one cup sugar in mixing bowl.
Blend in 1/4 cup flour and vanilla. Add egg yolks; beat
well. Blend in sour cream. Beat egg whites until soft
peaks form.
Fold into cheese mixture very thoroughly. Combine
remaining chocolate with 1 3/4 cups of cheese mixture.
Pour half of plain mixture over baked crust. Top with
spoonfuls of half the chocolate mixture and cover with
remaining plain mixture, then with chocolate mixture.
� 6-oz. pkg. chocolate
morsels
� 1 c. flour
� 2 T. plus 1 c. sugar
� 1/4 t. salt
� 1/4 c. butter
� 3 8-oz. pkg. cream
cheese (at room
temperature)
� 2 t. vanilla
� 6 eggs, separated
� 1 c. sour cream
Cut through batter with spatula to marble.
Place in 400� oven. Immediately set at 300�. Bake for 1
hour. Turn off oven; let remain in closed oven 1 hour.
Cool for 2 � 3 hours. Chill at least 8 hours before serving.
To cut, use a wet hot sharp knife.
Royal Marble Cheesecake (continued)
Praline Cheesecake
Heat oven to 350�. Combine crumbs, sugar, and butter.
Press into bottom of 9-inch springform pan. Bake at 350�
for 10 minutes.
Combine the softened cream cheese, sugar and flour,
mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each
addition. Blend in vanilla and nuts. Pour mixture over
crumbs.
Bake at 350� for 50 � 55 minutes. Loosen cake from
rim of pan. Cool before removing rim of pan. Chill.
Brush with maple syrup and garnish with pecan halves,
if desired. Up to 12 servings.
� 1 c. graham cracker
crumbs
� 3 T. sugar
� 3 T. butter, melted
� 3 8-oz. pkg. cream
cheese, softened
� 1 1/4 c. dark brown
sugar, packed
� 2 T. flour
� 3 eggs
� 1 1/2 t. vanilla
� 1/2 c. finely chopped
pecans

Fudgey Brownies
Stir cocoa and baking soda in mixing bowl. Blend in 1/3
cup vegetable oil. Add boiling water. Stir until mixture
thickens. Stir in sugar, eggs, and remaining 1/3 cup oil.
Stir until smooth. Add flour, vanilla and salt. Blend
completely.
Pour into lightly greased 13 x 9-inch pan. Bake at 350�
for 35 � 40 minutes.
� 3/4 c. Hershey�s
Cocoa
� 1/2 t. baking soda
� 2/3 c. vegetable oil
� 1/2 c. boiling water
(measure accurately)
� 2 c. sugar
� 2 eggs
� 1 1/3 c. unsifted
flour
� 1 t. vanilla
� 1/4 t. salt

Carrot Cake
Sift dry ingredients together in a mixing bowl.Make a
well and add oil and eggs.Mix well. Add carrots, vanilla
and nuts.Mix.
Bake in 13 x 9-inch pan at 350� for 40 � 45 minutes until
done.
� 3 c. grated carrots
� 2 c. flour
� 2 c. sugar
� 2 t. cinnamon
� 1 t. nutmeg
� 1 t. salt
� 2 t. baking soda
� 2 t. baking powder
� 4 eggs
� 1 1/2 c. oil
� 1 t. vanilla
� 1 c. chopped
walnuts

Cream Cheese Frosting
This recipe makes a lot. Use 1/2 portions for just the topping.
Mix together and spread on cake.
� 1 lb. powdered
sugar
� 8 oz. cream cheese
� 1 cube butter
� 2 t. vanilla

Toll House Pie
An easy alternative to those favorite cookies. This recipe can
be doubled successfully.
Preheat oven to 325�. In large bowl, beat eggs until foamy.
Add flour, sugar and brown sugar. Beat until well blended.
Blend in melted butter. Stir in chocolate chips and nuts.
Put into pie shell.
Bake at 325� for approximately one hour. Serve warm
with whipped cream or ice cream.
� 2 eggs
� 1/2 c. flour
� 1/2 c. sugar
� 1/2 c. firmly
packed brown sugar
� 1 c. butter, melted
and cooled
� 6-oz. pkg. chocolate
chips
� 1 c. chopped
walnuts
� 1 unbaked 9-inch
pie shell
� whipped cream or
ice cream

Mayonnaise Devil�s Food Cake
Mayonnaise, the secret ingredient in this cake, makes it
especially moist and rich.
Sift together flour, sugar, cocoa and baking soda into
large bowl. Add water, mayonnaise and vanilla. Beat
until smooth. Pour into greased 13 x 9-inch pan lined
with buttered wax paper.
Bake at 350� for 45 minutes until toothpick inserted in
center comes out clean. Cool for 15 minutes. Turn out
onto cake rack and remove waxed paper. Frost with
fudge icing.
� 4 c. sifted cake
flour
� 2 c. sugar
� 1 1/2 c. cocoa
� 4 t. baking soda
� 2 c. cold water
� 2 c. mayonnaise at
room temperature
� 1 T. vanilla

Fudge Icing
Cream together butter and cocoa. Add egg and blend
well. Gradually mix in sugar. Using electric mixer, beat
on high speed to combine thoroughly.
If icing is too stiff, add 1 t. milk at a time until a thick
and moist consistency is reached.
� 1/2 c. butter
� 1/4 c. cocoa
� 1 egg
� 2 c. powdered
� sugar
� milk

Graham Cracker Brownies
This quick, simple recipe makes a rich and chewy treat.
Mix all ingredients together. Spread in greased and
floured 11 x 7-inch or 9 x 9-inch baking pan. Bake
at 350� for 20 � 25 minutes.
� 2 c. finely crushed
graham cracker
crumbs
� 1 can sweetened
condensed milk
� 1 pkg. chocolate
chips

Christmas Fruit Cake
A traditional holiday treat! This is a pound cake with fruit, a
pleasant contrast to the sugary store-bought variety.
Preheat oven to 275�.
Mix together oil, sugar, eggs and beat vigorously by hand
or with electric mixer for 2 minutes. Sift together 2 cups
flour with baking powder and salt. To this stir in oil mixture
alternately with pineapple juice.
Separately, mix 1 cup flour into candied fruit, raisins, nuts.
Pour batter over fruit, mixing thoroughly. If batter seems
thin, add a small amount of flour. (Batter should be thick
enough so fruit does not sink to bottom.)
Grease 2 loaf pans and line with waxed paper. Pour batter
into pans. Place a pan of water on lower oven rack. Bake
cakes 2 1/2 � 3 hours at 275�.
� 1 c. vegetable oil
� 1 1/2 c. sugar
� 4 eggs
� 2 c. plus 1 c. flour
� 1 t. baking powder
� 2 t. salt
� 1 c. pineapple juice
� 1 1/2 lbs. mixed
candied fruit
� 1 lb. light-colored
raisins
� 2 c. chopped nuts
� 1 T. vanilla
� 2 - 3 T. rum or
brandy (flavoring
extracts or the real
thing)
Christmas Fruit Cake (continued)
After baking, let cakes stand 15 minutes before removing
from pans. Cool thoroughly on racks without removing
paper.When cool, remove paper.Wrap cakes in aluminum
foil and store in refrigerator. Best if made one week to one
month ahead.

Easy Chocolate Cake
This easy, flexible recipe makes a delicious chocolate layer
cake, sheet cake or cupcakes. You can double this recipe
successfully.
Just drop ingredients into a bowl in the order listed at
right.Mix until smooth with an electric mixer. Pour
into your choice of baking pans (cupcake, layer cake,
square or oblong). Bake at 350� for 25 minutes or until
done.
� 1 egg
� 1/2 c. vegetable oil
� 1 c. sugar
� 1 2/3 c. flour
� 4 T. cocoa
� 1 t. baking powder
� 1 t. baking soda
� 1 t. vanilla
� 1 c. boiling water

Lemon Squares
Crust: Cream together flour, sugar and butter. Grease sides
of a 13 x 9-inch pan and press dough into pan, spreading
higher on sides to hold filling. Bake 15 � 20 minutes at
350� till golden.
Filling: Beat eggs slightly, then add sugar and salt. Blend
in lemon juice and lemon rind. Add flour and stir well.
Pour filling over baked crust and bake for 30 minutes. Sift
powdered sugar over while hot. Cool and cut into squares.
Crust:
� 2 c. flour
� 1/2 c. powdered
sugar
� 2 sticks butter,
melted
Filling:
� 4 eggs
� 4 T. flour
� 2 c. sugar
� pinch of salt
� 4 T. lemon juice
� grated lemon rind
to taste

Lemoncake Pudding
Sift together flour, sugar, salt and lemon rind. Stir in
lemon juice, egg yolks and milk. Fold egg whites into
mixture. Pour into 1-quart casserole or 6 custard cups.
Set in pan with 1 inch of water.
Bake at 350� for 50 minutes.
� 1/4 c. flour
� 1 c. sugar
� 1/4 t. salt
� 1 1/2 t. grated
lemon rind
� 1/4 c. lemon juice
� 2 egg yolks
(well beaten)
� 2 egg whites
(stiffly beaten)
� 1 c. milk

Poppy Seed Cake
Soak poppyseeds in buttermilk for 15 minutes. Cream
butter and sugar together. Add egg yolks. Add the dry
ingredients, alternating poppyseeds with the flour and
sugar mixture. Beat eggs white stiff and fold into mixture.
Pour half of batter into greased bundt pan.Mix brown
sugar and cinnamon and sprinkle over batter. Pour on
remaining half of batter.
Bake at 350� for one hour. Test with toothpick for
doneness.
� 1 c. butter
� 1 1/2 c. sugar
� 2 1/2 c. wheat flour
� 1 t. baking soda
� 1 c. buttermilk
� 1/2 oz. poppyseed
� 1 t. vanilla
� 4 eggs, separated
� 1/2 c. brown sugar
� 1 t. cinnamon

Apple Cake
Place apples in large mixing bowl. Add sugar, stir, and let
stand for 1/2 hour. Add rest of ingredients and blend well.
Pour into 8 or 9-inch square pan. Bake at 350� for 35
minutes.
This will be a very moist cake. Serve with powdered
sugar sprinkled over or top each serving with a dollop
of whipped cream.
� 2 c. finely chopped
raw apples
� 1/2 c. sugar
� 1 egg, beaten
� 1 c. flour
� 1 t. cinnamon
� 1 t. baking soda
� 1/4 t. salt
� 1/2 c. chopped nuts
� 1 t. vanilla
� 1/2 c. raisins