Apricot Raspberry Jam

A Little different Jam - Great Taste

5 c. apricots
2 c. raspberries
2 c. pineapple or a 20 oz can with juice
(Blend each ingredient before adding to pot)

7 c. sugar
Bring to a boil and cook for 20 min,
Turn of heat
Add 9 oz. raspberry jello
Put in jars and process for 30 minutes.

Turkey Vegetable Soup

3 cups leftover turkey pieces
1 onion
1 stalk celery
6 carrots
3 potatoes
1 small can tomato sauce
1 pack Nature Seasons seasoning to taste
Garlic powder
2 tablespoons lentils
2 tablespoons alphabet noodles or dry soup mix
Any leftover vegetables, such as green beans, corn, etc.

Cook turkey in 4 cups broth or water. Cut up vegetables and add to broth mixture. Cook about 30-45 minutes. Serve. -Patsy Weston

Tomato Soup for Canning

14 quarts ripe tomatoes
7 medium onions
1 celery stalk
14 sprigs of parsley
3 bay leaves
14 Tbsp flour
14 Tbsp butter
3 Tbsp salt
6 Tbsp sugar
2 tsp pepper
(hint: 16 tablespoons=1 cup)

Wash and cut up tomatoes. Chop onions, celery, parsley, bay leaves, and add to tomatoes. Cook until celery is tender. Put through sieve (if you want to remove the tomato seeds) or blender. Rub flour and butter into smooth paste thinned with tomato juice. Add boiling soup, stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill jars to within one inch of top. Put on cap and screw firmly. Process in boiling water bath for 15 minutes for pints and 30 minutes for quarts.

Makes 10 pints.

Chicken Salad

6 cups cooked cut up chicken
2 cups Swiss cheese grated
3 ribs celery chopped
1 ½ cups slivered almonds
Salt, pepper
1 to 1 ½ cups Salad dressing(miracle whip)
2 Tbsp dried or fresh onion

Bake in 9 X 13 Pan at 350 for 25-25 minute until cheese melts

Cool

Fold in:
2 cups halved red or green grapes
1 cup Craisins

Cover and refrigerate overnight
Serve on lettuce or in a roll.

Italian Green Salad

Italian Salad Mix (Romaine & Rachicchio)
Mandarin Oranges
Fresh strawberries sliced
Sunflower seeds
Craisins
Mozzarella Cheese (grated)
Pre-cooked chicken (optional)

Dressing
1 container strawberry yogurt
1 cup salad oil
1/2 tsp. Salt
1/3 cup vinegar
1/4 cup sugar
1 Tbsp. Dry mustard
1 1/2 Tbsp. Poppy seeds
1 Tbsp. Onion juice or onion powder

Combine sugar, mustard, salt, onion juice & vinegar in a medium bowl. Beat oil in gradually until mixture is thick and smooth. Mix in Yogurt and poppy seeds. Store covered in refrigerator. Makes 2 cups

Potato Vegetable Quiche

Of all the recipes my mom used to make, this was the best. Now whenever I make it, I'm reminded of the comforts of home.

3 cups frozen shredded hash brown potatoes, thawed
1 egg lightly beaten
1/4 cup grated Parmesan cheese
1-1/2 cups sliced zucchini
3/4 cup diced sweet red pepper
1 tablespoon butter
1/2 cup diced fully cooked ham
2 eggs, lightly beaten
1/4 cup milk
1-1/2 teaspoons dried basil
salt and pepper to taste
3/4 cup shredded Monterey Jack cheese

In a bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400 for 16-20 minutes or until golden brown. Meanwhile, in a skillet, sauté the zucchini and red pepper in butter until crisp-tender. Remove sautethe heat. Stir in the ham, eggs) milk, basil) salt and pepper. Pour into crust. Sprinkle with Monterey Jack cheese.

Bake at 400 for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4-6 servings.

Hawaiian Chicken

1/3 cup oil
1/2 tsp. Parsley flakes
1/4 tsp. Garlic salt
1/2 tsp. Pepper
1/4 cup water
2 T. brown sugar
1 tsp. Worcestershire
2 tsp. vinegar
1/2 cup catsup
3 chicken breasts

Place chicken in pan, meat side down, with other ingredients. Cook 20 minutes on each side. Add a can of pineapple chunks with juice and ½ of green bell pepper. Cook 15 minutes longer. Serve with rice.

Scalloped Potatoes

1 CAN CHEDDAR CHEESE, CREAM OF CELERY, CHICKEN OR MUSHROOM SOUP
1/2 CUP MILK
DASH PEPPER
4 CUPS THINLY SLICED POTATOES
1 SMALL ONION THINLY SLICED
1 TABLESPOON MARGARINE OR BUTTER

Blend soup, milk and pepper in buttered 1 1/2 qt. Casserole. Arrange alternate layers of potatoes, onions and sauce. Tot top with butter. Cover and bake at 375 degrees for one hour. Makes 4 cups

Lion House Rolls

2 tablespoons yeast
2 cups warm water
1/2 cup sugar
1/2 cup shortening, margarine or butter
1 teaspoon salt
2/3 cups nonfat dry milk
1 egg
5 1/2 cups flour

In large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, milk egg & 2 cups flour and beat. Gradually add remaining flour until soft dough is formed. Knead unto smooth and elastic. Place in greased bowl and let rise until double in bulk. Punch down and divide in 3 pieces. Roll out each piece into circle and cut into 12 pie shaped pieces. Brush with melted butter. Roll up each piece into crescent. Place on greased pan and let rise until double. Bake at 400 degrees for 15 minutes. Makes 2-3 dozen rolls

Italian Green Salad

Italian Salad Mix (Romaine & Rachicchio)
Mandarin Oranges
Fresh strawberries sliced
Sunflower seeds
Craisins
Mozzarella Cheese (grated)
Pre-cooked chicken (optional)

Dressing
1 container strawberry yogurt
1 cup salad oil
1/2 tsp. Salt
1/3 cup vinegar
1/4 cup sugar
1 Tbsp. Dry mustard
1 ½ Tbsp. Poppy seeds
1 Tbsp. Onion juice or onion powder

Combine sugar, mustard, salt, onion juice & vinegar in a medium bowl.
Beat oil in gradually until mixture is thick and smooth. Mix in Yogurt
And poppy seeds. Store covered in refrigerator. Makes 2 cups

Broccoli Salad

INGREDIENTS:
8 ounces bacon, chopped
5 pounds broccoli
1 cup sliced red onion
1/4 cup golden raisins
1/4 cup dark raisins
3 cups mayonnaise
1-1/2 cups sugar
1/4 cup white wine vinegar
1-1/2 teaspoons salt
1/2 teaspoon pepper

TO PREPARE:
Fry the bacon in a skillet until crispy; drain.
Separate the broccoli stems from the florets. Process the stems and onion in a food processor until shredded. Cut the florets into small pieces. Mix the florets, onion mixture, bacon and raisins in a bowl.

Combine the mayonnaise, sugar, wine vinegar, salt and pepper in a bowl and mix well. Add to the broccoli mixture, stirring until mixed.

Chill, covered, until serving time.

Breakfast Casserole

6 Eggs
24 oz frozen hash browns
2/3 cup milk
1 onion chopped
1/4 green pepper chopped
2 cups bacon, ham, or sausage
1 cup shredded cheese (mix cheddar & jack)
2 Tablespoons melted butter

Preparation: Layer in the following order: Spray 8 X 13 inch pan with Pam Pour in frozen hash browns Drizzle butter over hash browns Sprinkle cheese over all Sprinkle meat over all Sprinkle onion and green pepper Mix eggs and milk together and pour over Cover and refrigerate overnight. Bake at 350 for 45 minutes to 1 hour

Pumpkin Roll

Pumpkin Cake
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup chopped nuts (optional)

Filling
1 pkg. (8oz) cream cheese softened
1 cup powered sugar
6 Tbsp. butter or margarine, softened
1 tsp. vanilla
Powered sugar

Heat oven to 375 degrees. Grease 15 X 10 inch jelly roll pan. Line pan with waxed paper. Grease and flour waxed paper. Sprinkle a thin cotton kitchen towel with powdered sugar for later use.

Combine flour, baking powdered baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly in pan.

Bake 13-15 minutes until cake springs back and immediately loosen cake, peel off paper and turn out on towel with sugar on it and roll it up starting at the narrow end and let cool on wire rack.

Filling: beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake, remove the towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate one hour. Sprinkle with powdered sugar before serving.

Grandma's Sugar Cookies

1/2 cup butter
1/2 cup sugar
Add 1 egg
Mix in 2 teaspoons baking powder
2 cups flour
1/2 teaspoon salt
1/2 cup milk

Mix all ingredients alternately with milk. Toss on a floured board and roll out thin. Cut out and place on greased cookie sheet. Sprinkle with sugar. Bake in moderate oven 12-15 minutes. (Just until lightly brown) Cool on rack. Makes 2 dozen

Chocolate Crinkle Cookies

1/2 c. vegetable oil
4 sq. unsweetened chocolate (4 oz.) - melted
2 c. sugar
4 eggs
2 t. vanilla
2 c. flour
2 t. baking powder
1/2 t. salt
l c. powdered sugar

Mix oil, sugar and chocolate. Blend in one egg at a time. Add vanilla. Add flour, baking powder and salt. Chill several hours or overnight. Drop dough by spoonfuls into powdered sugar. Roll in sugar, shape into balls. Place 2" apart and bake @ 350 deg. for 10- 12 min.

That's the recipe. I find I usually bake a little longer, though the recipe specifically states you are not to overcook. You're on your own on that one!

Patsy's Brownies

1 cup sugar
1 stick margarine
4 eggs
1 lb. can Hershey syrup
1 /14 cup flour
1/2 tsp. salt
1 t. vanilla
1/2 cup chopped walnuts

Beat sugar and margarine. Add eggs one at a time. Add syrup and rest of ingredients. Grease 1” sides of cookie sheet. Bake about 15-20 minutes at 350 degrees. Cool a few minutes

Frosting: (spread after cools slightly)
1 1/2 cups granulated sugar
6 T evaporated milk
6 T margarine
1/2 cup semi sweet choc. chips
1/2 cup chopped nuts
1 t. vanilla.

Bring sugar, margarine and milk to a boil for 30 seconds. Add nuts & choc chips, beat until smooth and spread on brownies.