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Fruit CockTail Bars

1 1/2 Cups Sugar
2 Eggs
1 Can Fruit Cocktail -- (17 Ounces) Undrained
1 Teaspoon Vanilla Extract
2 1/4 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt
1 1/3 Cups Flaked Coconut
1 Cup Chopped Walnuts


1/2 Cup Sugar
1/4 Cup Butter Or Margarine
2 Tablespoons Milk
1/4 Teaspoon Vanilla Extract

In A Mixing Bowl, Cream Sugar And Eggs
Add Fruit Cocktail And Vanilla, Mix Well
Combine The Flour, Baking Soda And Salt
Add To The Creamed Mixture And Mix Well
Pour Into A Greased 15-In. x 10-In. x 1-In. Baking Pan
Sprinkle With Coconut And Walnuts
Bake At 350F For 20-25 Minutes Or Until Cake Tests Done
Cool For 10 Minutes

In A Saucepan, Bring Sugar, Butter And Milk To A Boil
Remove From The Heat
Add Vanilla And Mix Well
Drizzle Over Cake

Cool And Cut Into Bars

2 To 2-1/2 Dozen

Macaroni Salad With Peas And Ham

3/4 Pound Large Elbow Macaroni
1 6-Ounce Piece Of Ham, Cut Into 1/3-Inch Cubes (About 3/4 Cup)
1 Red Bell Pepper, Chopped
3/4 Cup Frozen Petite Peas, Thawed
3/4 Cup Chopped Celery
1/3 Cup Chopped Shallots
1/3 Cup Chopped Fresh Italian Parsley
2 1/2 Tablespoons White Wine Vinegar
1 1/2 Tablespoons Fresh Lemon Juice
1 1/2 Tablespoons Dijon Mustard
6 Tablespoons Extra-Virgin Olive Oil

Cook Macaroni In Large Pot Of Boiling Salted Water Until Just Tender But Still Firm To Bite, Stirring Occasionally


Rinse With Cold Water And Drain Well
Place Macaroni In Large Bowl
Add Ham, Bell Pepper, Peas, Celery, Shallots And Parsley
Whisk Vinegar, Lemon Juice And Mustard In Small Bowl To Blend
Whisk In Oil
Season Dressing With Salt And Pepper
Toss Salad With Dressing


Chill At Least 2 And Up To 6 Hours, Tossing Occasionally
Serve Salad Cold Or At Room Temperature
Makes 6 Servings

Source Bon Appetit Magazine

Sweet Potato With Glazed Pecans

4 Large Sweet Potatoes, About 3 Pounds
3 Tbls. Butter
3 Tbls. Milk
2/3 Cup Whole Or Chopped Pecans
1/2 Cup Maple Syrup (The Real Kind)

Sort And Rinse The Sweet Potatoes
With Skins Still On, Place In A Large Saucepan And Cover With Water
Bring To A Boil And Cook Until Tender, About 45 Minutes
Set Aside To Cool Slightly
Meanwhile, Marinate The Pecans In The Maple Syrup
When Potatoes Have Cooled Take The Skins Off Of Them
Combine With Butter And Milk And Mash To A Creamy Consistancy
Add A Little More Milk If They Are Too Stiff
Place Mashed Sweet Potatoes In A Casserole Dish And Spoon The Glazed Pecans Around The Edges Of The Dish
Drizzle The Remaining Maple Syrup Over The Top Of The Potatoes

Bake In A 325-Degree Oven For 25 Minutes
Or Until Heated Through And Pecans Have Browned Slightly

These Make An Absolutely Wonderful Dish For Thanksgiving
But Wonderfully Good

8 Servings

Three Hour Refrigerator Pickles

Preparation Time About 3:15
6 Pounds Of Cucumbers
4 Medium Onions
4 Cups Sugar
4 Cups Vinegar
1/2 Cup Salt
1 Teaspoon Celery Salt
1 Teaspoon Mustard Seed
1 1/2 Teaspoons Ground Turmeric

Slice The Cucumbers 1/4-In. Thick
Slice Onions 1/8-In. Thick
Place Both In A Large Nonmetallic Bowl
Combine The Remaining Ingredients
Pour Over The Cucumbers And Onions
Stir Well For 5 Minutes
Cover And Refrigerate 3 Hours Before Serving

Can Be Stored In The Refrigerator For Up To 3 Months
But You Will Need To Stir Them Occasionally
Makes About 2-1/2 Quarts
Serves About 40

Recipe By
1997 Taste Of Home Annual Recipes

Yummy Bars

1/2 Cup butter or margarine
1 Cup Graham Cracker Crumbs
1 Cup Coconut Flakes
1 Cup SemiSweet Chocolate Bits
1 Cup Chopped Nuts
1 Cup Sweetened Condensed Milk

Preheat Oven To 350
Melt Butter In 9 x 9-Inch Pan
Sprinkle Graham Cracker Crumbs Over Butter
Layer Coconut, Chocolate Bits And Nuts In Order Given
Pour Sweetened Condensed Milk Over Top

Bake For 30 Minutes Or Until Done
Cut Into Small Squares

Recipe From
Home Cooking February 1999

Serves 36

Sweet Corn Bread

1 Cup All-Purpose Flour
1 Cup Cornmeal
1/4 Cup Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Egg
1 Cup (8 Ounces) Sour Cream
1/3 Cup Milk

1/4 Cup Butter Or Margarine, Softened In A Bowl, Combine The Dry Ingredients
In Another Bowl, Combine The Egg, Sour Cream, Milk And Butter
Stir Into Dry Ingredients Just Until Moistened
Pour Into A Greased 8-In. Square Baking Pan
Bake At 400 Degrees For 20 - 25 Minutes Or Until A Toothpick Inserted Near The Center Comes Out Clean
Serve Warm

Excellent Served With Honey Butter
Made By Adding 1/2 Cup Strained Honey To 1 Cup Of Butter
And Whipped In A Mixer

9 Servings

From Country Extra-March 1999

Chocolate Date Cake

1 Cup Snipped Pitted Dates
1 Square (1 Ounce) Unsweetened Chocolate
1 Teaspoon Soda
1-1/2 Cups Boiling Water
3/4 Cup Shortening
1 Cup Sugar
2 Eggs
1-1/2 Cups Sifted All-Purpose Flour
1/2 Teaspoon Salt
1/4 Cup Sugar
1 Cup Semi-Sweet Chocolate Morsels
1/2 Cup Coarsely Chopped Nuts

In A Small Bowl Combine Dates, Chocolate And Soda
Pour Boiling Water Over, Stirring To Melt The Chocolate
In A Large Mixing Bowl, Cream The Shortening And 1 Cup Of Sugar Until It Is Light And Fluffy
Add Eggs, One At A Time, Beating Well After Each Egg Is Added
Sift Together Flour And Salt
Add Alternately With Date Mixture To Creamed Mixture
Stir Until Blended
Spread Batter On A Greased And Floured 13 x 9 x 2-Inch Baking Pan
Sprinkle Batter Evenly With Remaining Sugar, Chocolate Morsels And Nuts 
Bake In A 325 Degree F. Oven For 40 To 45 Minutes Or Until A Wooden Tooth Pick Inserted In The Center Comes Out Clean
Cool Cake In Pan On Wire Rack
Cut In Pan
Makes 16 servings
May Also Be Baked In 2 Greased And Floured 9-Inch Round Cake Pans
Bake 30 To 35 Minutes Or Until Done

Serve In Wedges
Topped With A Dollop Of Whipped Cream
Recipe From "Pantry Shelf Sampler Cookbook"

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