Vegetables and Side Dishes

Brown Rice-
1½ cups rice
1 stick margarine
1 teaspoon salt
½ cup chopped onion
1 can Beef Consommé Soup
1 can Beef Bouillon Soup
1 can sliced mushrooms (optional)
Brown the rice and onion in margarine over medium-high heat on stove.
Place in casserole dish. Add other ingredients and bake for 1 hour at 375
degrees.
Corn Casserole-
3 tablespoons butter
3 tablespoons flour
1 cup milk
Make a cream sauce with above ingredients by melting butter in sauce pan,
adding flour, slightly browning over medium heat while stirring constantly,
then adding milk while whisking swiftly.
1½ cups sharp cheese, grated
2 eggs, beaten
2 ½ cups corn, fresh or frozen
1 onion, very finely grated
1 teaspoon sugar
salt and pepper to taste
crushed saltines
Add above ingredients to cream sauce. Save ½ cup of the cheese for top of
casserole; add the remaining 1 cup of cheese and a few crushed saltines to
sauce mixture. “Dot” with several small chunks of butter. Put cheese on top.
Bake at 300 degrees for 1 hour.
Black Eye Peas-
1 lb. dried black eye peas
2 teaspoons salt
4 cups water
1 large onion, chopped
2 stalks celery, chopped
1 lb salt pork, sliced
Soak beans in water overnight. Drain and place in crock pot. Add water and
remaining ingredients. Cover and cook on high for 1 to 2 hours. Turn to low
and simmer for approximately 8 hours, or until desired tenderness.
Candied Yams-
Sweet Potatoes or Yams, sliced
½ stick butter or margarine
½ cup brown sugar
½ cup white sugar
2 tablespoons cornstarch
½ cup orange juice
pinch of cinnamon (optional)
Combine above ingredients and bake at 350 degrees until potatoes are
tender.
Broccoli Casserole-
2 – 10 oz. packages of chopped broccoli
1 cup mayo
2 eggs
1 can cream of mushroom soup
1 medium onion, chopped fine
1 cup sharp cheese grated
1 bag seasoned stuffing/dressing
Boil broccoli until tender. Mix eggs, onion, soup, and mayo. Add to
broccoli. Pour into a 2 quart casserole dish. Top with cheese and sprinkle
with dressing. “Dot” with margarine and bake at 350 for 20 to 30 minutes.
Squash Medley-
1 medium onion, sliced lengthwise
3 medium sized squash, cut into ¼ inch slices
1 medium zucchini, cut into ¼ inch slices
2 medium tomatoes cut into eighths
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon dried whole basil
little olive oil
Heat skillet and add olive oil to cover bottom of pan. Sauté onion, squash,
and zucchini for 2 minutes. Add tomatoes and seasonings. Cover and let
cook over low heat for 10 to 15 minutes. (Tip: For added flavor you can
sprinkle a little bacon bits and cheese over vegetables before serving.)
Vegetable Casserole-
1 can shoe peg corn
1 can french style green beans
1 can cream of celery soup
1 cup chopped onion
½ cup chopped bell pepper
8 oz. sour cream
1 cup grated cheese, medium or mild cheddar
½ cup water
Drain all vegetables and mix all above ingredients together. Put into large
casserole dish.
Melt ½ stick margarine and pour over vegetables. Top with crushed Ritz
Crackers. Bake at 350 degrees for 30-45 minutes. Veggies should be slightly
crisp.
Glazed Carrots-
2 Tablespoons margarine
2 Tablespoons mustard
¼ cup brown sugar
¼ teaspoon salt
1 Tablespoon parsley flakes
3 cups cooked, sliced and drained carrots
Melt butter. Add mustard, sugar, salt, and parsley. Add carrots and stir till
glazed. Serve hot.
Macaroni and Cheese-
8 oz. macaroni noodles
1 stick butter
1 can evaporated milk
1 cup whole milk
6 eggs, beaten
3 cups of grated mild cheddar cheese (use more if desired)
Boil macaroni until done. Drain. Put in long casserole dish with stick of
butter and allow butter to melt completely. Add evaporated milk, whole
milk, eggs and 2 cups of cheese. Stir until mixed well. Sprinkle top with
remaining 1 cup of cheese. Bake in preheated 350 degree oven for 30
minutes, or until cheese is bubbly and just starting to brown.

Salads and Soups

Cream Salad-
6 egg yolks, well beaten
3 tablespoons vinegar
3 tablespoons sugar
1 teaspoon salt
Cook above ingredients in double boiler, stirring constantly until sugar is
dissolved.
Add the following to this mixture:
1 large can sliced pineapple
48 large marshmallows
1 pint cream, whipped
1 cup pecans
Chill in covered dish. Serve when set. May be served on a pretty lettuce leaf
for decoration.
Lime Salad-
1 – 8 oz. package cream cheese, softened
1 – 3 oz. package lime jello
1 cup water, heated to boil
1 cup miniature marshmallows
1 large can crushed pineapple, drained
1 cup pecans, chopped
1 package Dream Whip, prepared according to package directions
Mix jello, water, marshmallows, pineapple, and pecans. In separate bowl,
whip together the cream cheese and prepared Dream Whip. Fold this cream
cheese mixture into the jello mixture. Chill until set.
Strawberry Salad-
1 large box of strawberry Jello
2 cups boiling water
10 oz. box frozen strawberries, thawed
1 small can crushed pineapple
3 bananas, mashed
1 cup pecans, chopped
Mix all above ingredients, congeal half of this mixture in the refrigerator and
keep the other half out at room temperature.
Options:
2 cups sour cream OR 1 cup sour cream mixed with 3 oz. soft cream cheese
Pick which of the above options you prefer and use it to continue
preparation.
Layer the dish by spreading one of the options atop the congealed mixture.
Pour remaining mixture on top and allow to congeal in refrigerator until
completely set.
Orange Sherbet Congealed Salad-
2 – 3 oz. packages orange flavored Jello
1 cup water, heated to boil
1 pt. Orange Sherbet
1 – 8 oz. can crushed pineapple, drained
1 cup miniature marshmallows
1 – 11 oz. can Mandarin Orange Sections, drained
½ pt. whipping cream, whipped with blender until fluffy
In a medium size sauce pan, dissolve Jello in boiling water. Cool for a short
while, then add sherbet while Jello is still warm. Pour into a 2 quart oblong
casserole dish and put in refrigerator, removing when partially set. Add
remaining ingredients, folding in whipping cream last. Chill until firm.
Broccoli Soup-
1 cup water
1 cube chicken bouillon
1 – 10 oz. package frozen broccoli
1 medium sized carrot, grated
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 lb. American Cheese, cubed
1 can cream of chicken soup
1 tablespoon minced onions
1 tablespoon Worcestershire sauce
Salt and Pepper to taste
Boil water and bouillon. Add broccoli and grated carrot. Cook until tender.
Put butter in sauce pan and melt over medium to medium-high heat. Add
flour and stir with wooden spoon until slightly brown. Add milk slowly,
stirring rapidly with spoon or whisk until smooth consistency.
Stir in remaining ingredients and cook on medium heat to desired thickness.
Chicken Noodle Soup-
9 cups water
1 tablespoon salt
3 stalks celery, sliced
1 very large onion or 2 medium onions, chopped
1 clove of garlic, chopped
1 small fryer chicken
3 large bay leaves
1 tablespoon black pepper
Put all above ingredients in large pot and bring to a boil. Simmer for 2 to 3
hours. Remove chicken from pot and take meat from bone. Return meat to
pot. Let simmer on very low heat until ready to serve.
30 minutes before ready to serve-
In small fry pan, sauté 1 tablespoon olive oil, 1 small onion, and fresh
mushrooms (if desired) just until tender. Add sautéed mixture to soup. Bring
to boil and add 8 oz. of noodles. Cook until done. Remove bay leaves; serve.

Breads, Preserves, Jellies, and Pickles

Ginger Bread-
2 sticks butter, softened
1 ½ cups sugar
3 eggs
¾ cup dark molasses
3 ¾ cups all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
¾ cup buttermilk
3 teaspoon cinnamon
1 ½ teaspoons cloves
1 teaspoon nutmeg
Preheat oven to 325 degrees.
Whip together butter and sugar until fluffy. Add eggs, one at a time, mixing
well after each one. Blend in molasses.
Add dry ingredients alternately with buttermilk.
Bake in preheated oven for 1 hour. Glaze with recipe below while warm.
Lemon Sauce for Ginger Bread-
2 teaspoons corn starch
½ cup sugar
¼ teaspoon salt
2 cups cold water
3 tablespoons lemon juice
1 tablespoon lemon rind
¼ cup margarine or butter
Cook over medium heat until mixture comes to a boil. Pour over ginger
bread before serving.
Cinnamon Rolls-
1 basic sweet dough recipe
1 cup brown sugar
1 cup sugar
½ cup butter or margarine
¼ cup all-purpose flour
1 ½ tablespoons cinnamon
½ cup chopped pecans (optional)
After dough is made and allowed to rise in bowl or as directed in recipe, roll
it out in a long rectangle (or until dough is ¼ inch thick).
Mix all of the above ingredients together until well blended and crumbly.
Sprinkle mixture over dough and roll up into 1 long roll. Slice each
cinnamon roll about 1 inch thick and place in a greased pan.
Let rise for 30 minutes. Bake at 350 degrees about 20 minutes. Remove from
pan and glaze while warm. (recipe for glaze follows)
Powdered Sugar Glaze-
2 cups powdered sugar
3 tablespoons milk
Combine ingredients and stir until smooth. (Makes about 1 cup of glaze)
StrawberryFig Jam-
6 cups figs
6 cups sugar
2 – 6 oz. boxes strawberry Jello
Mash figs after pulling off stems and cleaning. Place figs and sugar in sauce
pan and heat on low, letting mixture simmer for 20 minutes. Add dry Jello
and mix well by stirring. Continue cooking on low for 10 minutes, stirring
often. Can be sealed in jars with lids. Makes 5 to 6 pts.
Basic White Bread-
½ cup milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine
2 packages active dry yeast
1½ cups warm water
5 to 6 cups all-purpose flour
Scald milk and stir in sugar, salt, and butter. Cool to lukewarm.
Dissolve yeast in warm water, in warmed bowl. Add lukewarm milk mixture
and 4 ½ cups flour. Mix thoroughly. Add remaining flour and knead about
13 minutes or until dough is smooth and elastic. Dough will be slightly
sticky.
Place in greased bowl, turning to grease top. Cover and let rise in warm
place, free from draft until doubled in bulk. (about 1 hour)
Punch down. Let rise for 15 minutes. Divide dough in half; shape each half
into loaf and place in greased 9x5x3 inch pan. Cover and let rise in warm
place until doubled in bulk. (about 1 hour)
Bake in preheated, 400 degree oven for 30 minutes.
Remove from pan and cool on wire racks.
Biscuits-
2/3 cup milk
1/3 cup oil
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
Mix all ingredients together. Knead dough between 2 sheets of wax paper.
No flour need for kneading. Knead until dough looks shiny. Roll out with
dough between the 2 sheets of wax paper, using rolling pin. Cut with biscuit
round, place on baking sheet, and bake at 425 degrees for approximately 10
minutes, or until lightly golden brown.
Plaited White Bread-
1 package yeast
2 cups hot water
1/3 cup sugar
2 teaspoons salt
1 egg at room temperature
6-7 cups all-purpose flour
3 tablespoons salad oil
Put water in bowl. Add sugar, salt, and egg. Mix well. Sprinkle yeast over
mixture. Let sit for at least 5 minutes. Add 3 cups of flour and beat until
smooth. Gradually add 2 cups of flour and salad oil, beating well. Add 1 ½
cups of flour, gradually. Knead this mixture until smooth and elastic (about
5 minutes). Place in greased bowl and flip to grease all sides. Place warm,
damp cloth over bowl and let rise for 2 hours. Punch down.
Divide into three parts. Roll out into “ropes.” Place on large, greased cookie
sheet. Pinch one end together of these three ropes and braid tightly. Put
warm cloth on this and let it rise 1 hour.
Bake at 350 degrees for 20-25 minutes.
Banana Bread-
3 ripe or over ripe bananas
1 cup sugar
1 egg
1½ cups all-purpose flour
¼ cup melted butter
1 teaspoon baking soda
1 teaspoon salt
Mash bananas with fork. Stir in other ingredients. Spray loaf pan with oil
and pour mixture into pan. Bake 1 hour in preheated 325 degree oven. Will
be lightly brown on top when done.
Cream Cheese Bread:
1 cup sour cream
½ cup sugar
½ cup warm water
2 eggs-beaten
1 stick butter
1 teaspoon salt
2 packages yeast
4 ½ cups all-purpose flour, unsifted
Melt butter over low heat. Stir in sugar, salt, and sour cream. Heat to
lukewarm.
Sprinkle yeast over warm water and stir until dissolved. Combine all
ingredients until well mixed. Cover with plastic wrap and refrigerate
overnight.
Next day…..
Divide into 4 parts. Roll on well floured surface, into a 12x8 rectangle.
Spread with ¼ cream cheese filling on each rectangle. (recipe follows)
Filling-
2 – 8 oz. packages cream cheese
1 egg
¾ cup sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
Combine all above ingredients and mix well with blender.
To continue with cream cheese bread recipe:
Roll up rectangle, beginning at long sides. Pinch seams together. Fold ends
under slightly. Place seam side down on greased cookie sheet. Slit rolls at 2
inch intervals. Cover; let rise until doubled in size (about 1 hour). Bake at
375 degrees about 12 to 15 minutes until lightly brown. Spread with
powdered sugar glaze.
Glaze for Cream Cheese Bread-
Combine 2 cups of powdered sugar with 3 tablespoons milk.
New Orleans French Bread-
2 tablespoons shortening
1 tablespoon sugar
1 teaspoon salt
1 cup boiling water
1 cup cold water
1 package dry yeast
5 ½ to 6 cups all-purpose flour
Combine shortening, sugar, salt, and boiling water. Stir occasionally to melt
shortening. Add cold water and allow mixture to cool to 105 degrees.
Sprinkle yeast mixture over liquid mixture and let stand for 5 minutes. Stir
to dissolve yeast. Gradually beat in 4 cups flour and add enough remaining
flour to form stiff dough. Turn dough onto a floured surface and knead until
smooth and elastic (about 5 minutes).
Place in well greased bowl and turn once to grease top of dough. Cover with
warm, damp cloth. Let rise in warm place, free from drafts for 1 to 1 ½
hours or until doubled in bulk.
Punch down dough, cover, let rise 30 minutes.
Turn dough onto a floured surface and knead slightly to press out bubbles.
Shape into a 14 to 16 inch cylinder on a greased baking sheet.
Cover and let rise until doubled in bulk (1 hour). Bake at 375 degrees for 40
to 45 minutes or until golden brown. Bread, when thumped, should sound
hollow when done.
Green Cube Pickles-
Peel and cut strips of cucumbers. Should have about 7 lbs. after prepared.
Soak in lime and water mixture for 24 hours. (2 cups of lime to 2 gallons of
water) Rinse in cold water 3 times.
Soak in ice water 3 hours.
Mix in 2 quarts of vinegar and 5 lbs. of sugar.
Combine 1 tablespoon salt, mace, allspice, and cloves. Bring to a boil andcook 35 minutes. Add a few drops green coloring. Put in jars and seal

Appetizers, Beverages, and Party Foods

Cheese Ball-

1-8 oz. package of cream cheese
1 cup crushed pineapple
2 tablespoons very finely chopped green bell pepper
½ teaspoon onion salt or garlic salt
1 cup chopped pecans (divide into 2- ½ cup portions)
Soften cream cheese. Mix all ingredients except for ½ of the nuts. Shape into
a ball and roll in the remaining nuts to coat. Chill before serving.
Cheese Wafers-
1 stick of margarine (1/2 cup)
2 cups all-purpose flour
1/8 teaspoon red pepper
½ teaspoon salt
½ cup chopped pecans
½ lb. grated extra sharp cheese
Cream margarine; add cheese. Sift together dry ingredients; add to mixture
of margarine and cheese. Add pecans. Form into long, log shaped rolls about
the size of a half-dollar. Chill.
When firm, slice into wafers and bake on cookie sheet at 375 degrees for
approximately 12 minutes. (Bake time will depend on your preference of
soft or crisp wafers.)
Little Smokies-
1 – 10 to 12 oz. bottle seafood sauce
1 small bottle of water
1 – 10 oz. jar red currant jelly
2 Tablespoons mustard
Bring above ingredients to a boil, melting jelly.
Add:
1 small can crused pineapple
1 large pack of cocktail sausages
Serve when heated through. May be simmered for several hours.
Party Ham Rolls-
2 packages of party rolls (small rectangular rolls – 24 in each pack)
Sliced ham
Sliced Swiss Cheese
Mix the following for spreading:
2 sticks of margarine - melted
3 tablespoons of poppy seeds
1 tablespoon Worcestershire Sauce
3 tablespoons spicy brown mustard
1 medium onion – finely grated
Slice rolls in half using a serrated knife or electric knife (this can be done
without separating rolls; just remove from pack and slice lengthwise to
create a top and bottom for sandwiches). Spread both sides with all of above
mixture. Line bread with ham first, placing the cheese on top.
Separate individual party rolls/sandwiches by cutting with serrated/electric
knife. Wrap in foil (shiny side in). Bake at 400 degrees for 10-15 minutes.
Best when served slightly warm.
Sausage Cheese Balls-
1 lb. lean hot sausage
3 cups Bisquick
1 cup sharp grated cheese
Mix above ingredients well and shape into small round balls, between the
size of a marble and golf ball. Bake in 300 degree oven for about 45
minutes, or until they are as brown as you like.
Great tip: These may be prepared ahead and frozen until needed.
Hot Chocolate Mix-
1 – 25 oz. package nonfat dry milk
1 – 6 oz. jar powdered nondairy creamer
1 lb. box powdered sugar
1 – 16 oz. Nestles Quick
Combine all ingredients. Use 3 tablespoons for 1 cup of hot water to make a
great cup of hot cocoa!
Makes 17 cups of mix that are great for storing, or as gifts when put in jars
and “fancied” with ribbons, etc.
Punch-
1 Large can of Pineapple Juice
2 large cans of orange juice
1 quart water
1 bottle lemon juice
1 quart ginger ale
Mix all ingredients together and adjust to taste. Punch can be served with
crushed or cubed ice, depending on preference.
Sugared nuts-
2 ½ cups pecan halves
1 cup sugar
½ cup water
1 teaspoon cinnamon
1 teaspoon salt
1 ½ teaspoon vanilla extract
Heat nuts in oven at 375 degrees about 15 minutes, stirring around often.
Cool completely.
Cook sugar, water, cinnamon, and salt in a double boiler until soft balls form
when dropped in cup of cool water. DO NOT STIR WHILE HEATING.
Remove from heat; add vanilla and nuts. Stir gently until mixture becomes
creamy. Turn out onto a greased baking sheet and separate nuts as they cool.
Golden Fruit Punch-
2 large cans Pineapple Juice
1 – 64 oz. bottle of apple juice
1 large frozen concentrate orange juice
1 liter size bottle ginger ale
Mix all ingredients, chill, and serve over ice.
Vegetable Pinwheels-
2 – 8 oz. packages cream cheese
1 package Hidden Valley Ranch Dressing
small bunch green onions, chopped
Cream all above ingredients in mixer. Spread on 12” Tortilla Shells. Chop
vegetables of choice very fine and sprinkle over cream mixture. (Examples:
broccoli, celery, bell pepper, olives, etc.)
Roll and wrap in aluminum foil and refrigerate overnight.
Slice and serve!

Appetizers Beverages and Party Foods

1-8 oz. package of cream cheese
1 cup crushed pineapple
2 tablespoons very finely chopped green bell pepper
½ teaspoon onion salt or garlic salt
1 cup chopped pecans (divide into 2- ½ cup portions)
Soften cream cheese. Mix all ingredients except for ½ of the nuts. Shape into
a ball and roll in the remaining nuts to coat. Chill before serving.

Blood Facts

• Two million red blood cells die every second.
• There are approximately 100,000 miles of blood vessels in the human body.
• Seven percent of a humans body weight is made up of blood.
• In the early nineteenth century some advertisements claimed that riding the carousel was good for the circulation of blood.
• Each day 400 gallons of recycled blood are pumped through the kidneys.
• By donating just one pint of blood, four lives can be saved.
• Blood is such a good stain that Native Americans used it for paint.
• The kidneys filter over 400 gallons of blood each day.
• The average life span of a single red blood cell is 120 days.
• Blood accounts for about 8% of a human's body weight.
• A woman has approximately 4.5 liters of blood in her body, while men have 5.6 liters.
• Your blood takes a very long trip through your body. If you could stretch out all of a human's blood vessels, they would be about 60,000 miles long. That's enough to go around the world twice.
• Half your body’s red blood cells are replaced every seven days.
• If all the blood vessels in your body were laid end to end, they would reach about 60,000 miles.

Hair Facts

· On average, a man spends about five months of his life shaving.
· On average, a hair strand's life span is five and a half years.
· On average redheads have 90,000 hairs. People with black hair have about 110,000 hairs.
· Next to bone marrow, hair is the fastest growing tissue in the human body.
· In a lifetime, an average man will shave 20,000 times.
· Humans have about the same number of hair follicles as a chimpanzee has.
· Hair will fall out faster on a person that is on a crash diet.
· The average human head weighs about eight pounds.
· The reason why some people get a cowlick is because the growth of their hair is in a spiral pattern, which causes the hair to either stand straight up, or goes to a certain angle.
· The reason why hair turns gray as we age is because the pigment cells in the hair follicle start to die, which is responsible for producing "melanin" which gives the hair colour.
· The big toe is the foot reflexology pressure point for the head.
· The loss of eyelashes is referred to as madarosis.
· The longest human beard on record is 17.5 feet, held by Hans N. Langseth who was born in Norway in 1846.
· The fastest growing tissue in the human body is hair.
· The average human scalp has 100,000 hairs.