Ingredients:

• 2 2/3 c. sugar
• 2/3 c. margarine
• 4 eggs
• 3 1/3 c. flour
• 1/2 tsp. baking powder
• 2 tsp. soda
• 2 c. pumpkin
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 2/3 c. water

Mix above together. Bake 1 hour at 350 degrees. Makes 2 loaves.

Ingredients:

• 3 tbsp. butter or margarine
• 3 tbsp. milk
• 1 pkg. Betty Crocker's creamy white frosting mix
• 1/2 c. chopped nuts
• 1/2 c. candied cherry halves

Procedure

Butter loaf pan, 9 x 5 x 3 inches. In top of double boiler, melt butter in milk. Stir in frosting mix (dry) until smooth. Heat over rapid boiling water 5 minutes, stirring occasionally. Stir in nuts and cherries. Spread mixture evenly in pan. Let stand until firm. Cut into 1 inch squares. (32 squares.)

Ingredients:

• 1 stick or 1/2 packet of Betty Crocker's pie crust mix
• 2 eggs
• 1 can (16 oz.) pumpkin (2 c.)
• 3/4 c. sugar
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. cloves
• 1 can (13 oz.) evaporated whole or skim milk (1 2/3 c.) or light cream

Procedure

Heat oven to 425 degrees. Prepare pastry for 9 inch one crust pie as directed on package. Beat eggs slightly with rotary beater; beat in remaining ingredients. Pour into pastry lined pie pan. Bake 15 minutes. Reduce oven temperature to 350 degrees.

Bake 45 minutes longer or until knife inserted between center and edge comes out clean. Cool. Serve with Honey-Ginger Cream (below) or whipped cream. Honey-Ginger Cream: In chilled bowl beat 2 cups chilled whipping cream until stiff, gradually adding 1/4 cup honey and 1/2 teaspoon ginger. Chill 1-2 hours before serving. 4 cups.

Ingredients:

• 1/3 c. shortening
• 1/4 c. sugar
• 1/2 c. molasses
• 1 egg
• 1 1/2 c. Gold Medal
• 1/2 tsp. soda
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. mace
• 1 tsp. nutmeg
• 1/4 tsp. ginger
• 1/4 tsp. allspice
• 2 1/2 c. candied fruit (about 1 lb.)
• 2 c. coarsely chopped nuts

Procedure

Heat oven to 325 degrees. Mix thoroughly shortening, sugar, molasses and egg. Stir in remaining ingredients. Drop dough by teaspoonfuls about 1 inch apart onto lightly greased baking sheet. Bake 12-15 minutes. (6 dozen cookies.) *If using self-rising flour, omit soda and salt.

Brandy gives these Hungarian butter wreaths a delicate apricot flavor. With their green sugar coating, they are an attractive addition to any cookie platter.

Ingredients:

• 1 1/3 c. butter, softened
• 3/4 c. sugar
• 1 egg yolk
• 1/4 c. apricot brandy
• 3 1/4 c. flour
• Royal Icing (below)
• Green decorating sugar

Procedure

Cream butter and sugar, then beat in yolk and brandy. Blend in flour, little by little, mixing well after each addition. Wrap dough in waxed paper and chill for at least an hour. Pinch off small pieces of the chilled dough and roll into 5 inch ropes about 1/4 inch in diameter. Twist pairs of these together and join ends to form circles.

Bake on greased baking sheets at 350 degrees for 10 minutes. Cool on racks. When cookie are cool, decorate lightly with royal icing and sprinkle with green sugar. Tiny red candies or colored sprinkles can be added to simulate berries. Makes 6 to 6 dozen cookies.

Icing:

• Confectioners' sugar
• Water

Mix small amounts of each until medium paste formed.

Ingredients:

• 4 c. flour (Gold Medal)
• 1 1/2 tsp. baking powder
• 1 1/4 c. sugar
• 1 tsp. vanilla extract
• 1/2 tsp. allspice
• 1/2 tsp. cloves, ground
• 1 1/2 tsp. cinnamon
• 2 eggs
• 2 sticks butter or margarine
• 1/2 c. almonds (ground)
• 1/2 tsp. almond extract
• 1 c. almonds (sliced thinly)

Procedure

Place flour on a counter top. Sprinkle all spice, cloves, cinnamon and baking powder over it and mix well. Make a well and drop in eggs. Then sprinkle sugar and almonds over it. Cut butter or margarine into slices on top and knead to a smooth dough. Place in refrigerator for half an hour.

On a floured surface roll out dough to 1/8 inch thickness. Cut out dough using cookie forms. Grease a cookie sheet and sprinkle lightly with sliced almonds. Place the dough on top. Bake in a preheated oven at 375 degrees for 8-10 minutes until lightly brown. (90 cookies.)

Ingredients:

• 4 c. flour
• 2 tsp. baking powder
• 1 c. sugar
• 2 eggs
• 1 tsp. vanilla extract
• 2 1/2 sticks butter or margarine (room temperature)
• 1 egg yolk
• 1 tsp. water
• Cookie decorations

Procedure

On a board or counter top place flour. Sprinkle with baking powder and sugar. Make a well and drop in the egg yolks and vanilla extract. Cut the butter or margarine into slices and lay it over the flour. Sprinkle the walnuts over it. Knead the ingredients into a smooth dough. Set the dough in the refrigerator for 30 minutes.

Take 1 teaspoon dough at a time and form it into a crescent. Lay each crescent on a greased cookie sheet. Bake in a preheated oven at 375 degrees for 10-15 minutes until the crescents are golden brown. Carefully roll each cookie in powdered sugar while hot. (80 cookies.)

Ingredients:

• 3/4 c. butter, softened
• 1 tsp. vanilla
• 1 tbsp. water
• 1/8 tsp. salt
• 1/3 c. sugar
• 2 c. flour
• 1 (6 oz.) pkg. semi-sweet morsels
• 1 c. pecans, chopped

Procedure

Combine first 5 ingredients. Stir in flour and morsels. Form in 1 inch balls. Roll in pecans. Place on ungreased cookie sheet. Bake at 300 degrees for 25 minutes. When done roll in powdered sugar.

Ingredients:

• Turkey drumsticks
• 4 stalks celery
• 3 med. onions
• 2 tbsp. black pepper
• Lowery seasoning salt
• 3 med. green peppers
• 2 tbsp. salt
• Self-rising cornmeal
• Self-rising flour
• 4 tbsp. butter (Crockery Shed Spread)
• 1/2 c. Miracle Whip
• 2 tbsp. garlic powder
• 1 doz. unsalted crackers
• 4 eggs
• 1/2 c. sugar

Procedure

Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, 1/2 tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat well done. Preheat oven to 400 degrees. Grease pan with butter. Mix cornmeal and flour into large mixing bowl 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter.

Pour mixture into medium pan and bake for 30-40 minutes or until golden brown. Test with fork or toothpick. Once completed, set aside to cool. Cut into squares and crumble into large mixing bowl along with 1 dozen of unsalted crackers. Remove turkey drumsticks from heat, drain broth into separate pot.

Pour 1/2 of broth into bread crumbs, saturate completely. Reserve remaining broth for basting dressing throughout the cooking (baking) process. Add fresh season salt, Miracle Whip, 1 medium chopped onion, chopped celery and bell pepper (chopped finely) to cornbread mixture. Add 1 tablespoon butter.

Saute new cornbread mixture over medium high for 15 minutes. Pour into greased pan and bake 15-30 minutes. Use reserved turkey broth for basting every 10 minutes to keep moist. Bake until dressing in golden brown. Serves 20 people.

Ingredients:

• 1 (9") graham cracker pie shell
• 1 env. unflavored gelatin
• 1/2 c. light brown sugar, firmly packed
• 1/2 tsp. salt
• 1 1/2 tsp. pumpkin pie spice
• Whipped cream (optional)
• 2 tbsp. light molasses
• 3 egg yolks, slightly beaten
• 1/2 c. milk
• 1 1/4 c. canned pumpkin
• 3 egg whites
• 1/2 c. granulated sugar

Procedure

1. Prepare pie shell. Refrigerate until needed.
2. In small saucepan, combine gelatin, brown sugar, salt and spice; mixing well.
3. Add molasses, egg yolks, milk and pumpkin; mixing well.
4. Bring to boiling, stirring. Remove from heat.
5. Transfer to medium bowl, cool, then refrigerate, covered until firm.
6. Meanwhile in small bowl, beat egg whites until foamy.
7. Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised.
8. Beat pumpkin mixture until smooth.
9. Gradually beat egg-white mixture into pumpkin mixture, only until just combined.
10. Turn mixture into pie shell, refrigerate until firm, about 2 hours. (See note below.)
11. Serve garnished with whipped cream, if desired.

Note: If filling is too soft to mound when turned into pie shell, refrigerate about 10 minutes, then turn into pie shell.

1st Layer:

• 4 sq. bitter chocolate
• 1 c. butter or margarine
• 4 eggs
• 2 c. sugar
• 1/2 tsp. peppermint
• 1 c. flour
• 1 c. chopped nuts (optional)

Procedure

Melt chocolate and butter. Beat eggs until fluffy. Add sugar to eggs. Then peppermint and chocolate mixture. Add flour. Pour into greased 9 x 13 inch pan. Bake 20-25 minutes at 350 degrees. Cool totally.

2nd Layer:

• 4 tbsp. margarine
• 2 c. confectioners' sugar
• 2 tbsp. milk
• 1 1/2 tsp. peppermint

Procedure

Beat and spread smoothly, refrigerate until hard. Add 1-2 drops green coloring if you want prior to spreading.

3rd Layer:

• 2 sq. bitter chocolate
• 2 tbsp. butter

Procedure

Melt and blend. Spread on mint frosting. Let set out and then cut 1 inch squares and freeze. Critical Care

Ingredients:

• 3/4 c. sugar
• 1 tsp. salt
• 3/4 c. butter
• 2 egg yolks (save whites)
• 1 tsp. vanilla
• 2 c. flour
• 2 egg whites, beaten
• 1-1 1/2 c. finely chopped nuts
• 1/2 c. red & green jelly

Procedure

In large bowl combine first 5 ingredients on medium speed of mixer about 1 minute. Gradually add flour and blend at low speed until well mixed. Roll dough into 1 inch balls. Dip dough balls into egg whites then nuts. Place on greased cookie sheet 2 inches apart. Make a deep impression in center of each cookie with fingertip.

Bake at 350 degrees for 10-12 minutes. Immediately remove cookies from sheet. While still warm, fill centers with jelly. Allow jelly to set before storing cookies. Yield 3-4 dozen.

Ingredients:

• 3/4 c. minced onion
• 1 1/2 c. chopped celery
• 1 c. butter
• 7 c. soft bread cubes
• 1 tbsp. salt
• 3 c. finely chopped apples
• 3/4 c. raisins
• 1 1/2 tsp. crushed sage leaves
• 1 tsp. thyme leaves
• 1/2 tsp. pepper

Procedure

In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting. Yield 9 cups enough for a 12 pound turkey.

Ingredients:

• 4 qts. dry red wine (such as zinfandel, pinot, burgundy, etc.)
• 1 qt. dry white wine
• 1 pt. Marc (or heavy brandy)
• 1 c. white sugar (more to taste)
• 6 sticks cinnamon
• 12 whole cloves
• 1/8 tsp. allspice
• 1/8 tsp. mace
• 2 oranges
• 1 lemon

Procedure

Pour 6 ounces red wine from the first bottle into an appropriate glass for later quality control checks. This may need to be repeated from another bottle, at the cook's discretion. Pour the remaining wine from the first bottle into a 3 gallon pot (or larger) and begin gentle heating. As it begins to warm, add sugar and spices. Stir until sugar is dissolved.

Add Marc (or brandy) and all remaining wine. (Note: if there were too many quality control checks, it is frequently necessary to purchase more wine.) Heat thoroughly but do not allow to boil! Add thinly slice lemon and 1 orange and allow mess, for mix to steep for about 1 hour over low heat.

Add more sugar during this time if desired, but do it slowly and insure it dissolves. Frequent samples are usually required during this time, again for the sake of quality control. Serve hot and garnish with orange slices. Stick cinnamon could also be used. Serve about 12-15 folks, or two quality control inspectors.

Ingredients:

• 1 c. butter
• 1/2 c. powdered sugar
• 1 tsp. vanilla
• 1/4 tsp. salt
• 2 1/4 c. flour
• 3/4 c. chopped nuts

Procedure

In large bowl combine first 4 ingredients on low speed of mixer about 1 minute. Gradually add flour at low speed until just combined. Stir in nuts. Roll dough into 1 inch balls; place 1 inch apart on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. While warm, roll in powdered sugar. Cool. Reroll in powdered sugar. Yield 4 dozen cookies.

Ingredients:

• 2 (6 oz.) pkg. chocolate chips
• 1 (14 oz.) can Eagle Brand condensed milk
• 2 tbsp. margarine
• 2 c. dry roasted peanuts
• 1 (10 1/2 oz.) pkg. mini marshmallows

Procedure

In saucepan, melt chocolate, margarine and Eagle Brand milk. In large bowl combine nuts and marshmallows. Pour chocolate mixture into nut mixture. Mix well. Spread into wax paper lined 13 x 9 inch pan. Chill 2 hours. Coordinated Care

Ingredients:

• 2 c. Cool Whip
• 3/4 c. sugar
• 1 can crushed pineapple, drained
• 2 lg. mashed bananas
• 2 tbsp. lemon juice
• 1/4 c. chopped maraschino cherries
• 1/2 pt. sour cream
• 3/4 c. chopped pecans

Mix above ingredients together. Put in dish and freeze.

Ingredients:

• 2 lbs. round steak, cubed
• 2 c. sliced celery
• 1 (16 oz.) can tomatoes, cut up
• 1 onion, chopped
• 5-6 carrots, sliced
• 1 (4 oz.) can sliced water chestnuts
• 1 1/2 tbsp. sugar
• 4 tbsp. minute tapioca
• 1/4 c. dry red or white wine
• Salt & pepper to taste

Procedure

Place all ingredients in Dutch oven or other large pot. Cover. Cook in a 225 degree oven 5 to 6 hours. No stirring necessary. Serve with rice or chow mein noodles. Serves 4 to 6 generously.

Ingredients:

• 1 can whole berry cranberry sauce
• 2 c. boiling water
• 2 regular size pkgs. strawberry Jello
• 1 (16 oz.) pkg. frozen strawberries, partially thawed
• 1 sm. can crushed pineapple
• 2 c. mashed bananas
• 8 oz. carton sour cream
• 1/2 c. chopped pecans

Procedure

Mix boiling water and Jello until thoroughly dissolved, add all of the other ingredients except the sour cream and nuts. Pour 1/2 of the mixture into a dish and place in the ice box until well set. Leave the other 1/2 mixture sitting out where it will not congeal. When the first 1/2 is well set, mix the nuts and sour cream and spread over it. Then gently pour the remaining half of the Jello mixture over the sour cream and refrigerate until firmly set.

Ingredients:

• 1 sm. pkg. lime Jello
• 1 sm. pkg. lemon Jello
• 1 sm. pkg. strawberry Jello
• 1 sm. Cool Whip
• 1 sm. can crushed pineapple
• Approximately 20 miniature marshmallows
• 1 (8 oz.) pkg. cream cheese
• 1 c. nuts

Procedure

BOTTOM LAYER: Mix lime Jello, 1 cup hot water and 3/4 cup cold water. Set until firm. MIDDLE LAYER: Mix lemon Jello, 1 cup hot waterr and 3/4 cup cold wate.r When thickened, mix in separate bowl Cool Whip, pineapple, marshmallows, cream cheese and nuts. Add to lemon Jello, Chill for 30 minutes. TOP LAYER: Mix strawberry Jello, 1 cup hot water and 3/4 cup cold water. When thickened, add to top of other layers. Let set. Looks good in a glass bowl at Christmas.

Ingredients:

• 2 c. orange or tangerine sections, drained
• 1/2 c. miniature marshmallows
• 1/2 c. flaked coconut
• 2 bananas, sliced
• 1 c. heavy cream
• 6 tbsp. confectioner's sugar
• 1/2 tsp. almond flavoring
• 1/4 c. quartered red and green Marachino cherries

Procedure

Combine orange or tangerine sections, marshmallows, coconut and banana slices. Refrigerate at least 2 hours for flavors to blend. A few minutes before serving time, heat heavy cream until it begins to thicken. Gradually add confectioner's sugar and almond flavoring, beating until cream stands in soft peaks. Fold whipped cream into orange mixture. Spoon into serving bowls and sprinkle with cherries.

Ingredients:

• 2 (3 oz.) pkgs. cherry Jello
• 2 c. boiling water
• 1/2 c. cold water
• 1 lb. raw cranberries
• 1/2 orange with rind
• 1 apple
• 1 sm. can crushed pineapple, drained
• 2 c. sugar
• 1/2 c. nuts, chopped

Procedure

Make Jello according to instructions. Grind cranberries, orange with rind and apple. Combine all ingredients and chill to set.

Ingredients:

• 12 oz. spaghetti
• 1 can tomato soup
• 1 tsp. sugar
• 1 lg. onion
• 1 1/2 lb. ground beef
• 1 (4 oz.) can mushrooms
• 1 jar salad olives, drained
• 1 block sharp Cheddar cheese, grated
• 1 block Romano cheese, grated
• 2 toes garlic

Procedure

Brown meat. Put tomato soup, sugar, onions, garlic in blender. Add to meat and simmer a little while. Put spaghetti in baking pan. Pour in meat mixture and add mushrooms and olives. Mix some of the cheese and put remainder on top. Bake at 300 degrees covered for 10-15 minutes. Freezes great!

Ingredients:

• 5 lbs. lg. cucumbers, peeled & cored
• 2 c. lime to 2 gallons water
• 1 sm. jar (2 oz.) alum to 2 gallons water
• 1 sm. box powdered ginger to 2 gallons water
• 3 pts. vinegar to 3 pts. water
• 5 lbs. sugar
• Spice & red or green cake coloring

Procedure

Peel and core cucumbers. Cut into rings or strips. Soak 24 hours in lime water; wash. Soak 24 hours in alum water; wash. Soak 6 hours in ginger water. Pour off (do not wash). Soak 3 or 4 hours in water, sugar, vinegar (whole) cinnamon, (whole) cloves. Tie cloves in white cloth and put cinnamon in whole. Add cake coloring. Boil 1 hour. Put in jars.

Ingredients:

• 4 c. of love
• 2 c. of loyalty
• 3 c. of forgiveness
• 1 c. friendship
• 5 spoons of hope
• 2 spoons of tenderness
• 4 qts. of faith
• 1 barrel of laughter

Procedure

Take love and loyalty. Mix it thoroughly with faith. Blend it with tenderness, kindness and understanding. Sprinkle with laughter. Bake with sunshine. Serve daily with generous helpings.

Coconut Filling:

• 8 oz. cream cheese, softened
• 1/2 lb. butter
• 3 tsp. vanilla*
• 2 1/2 lb. powdered sugar
• 3 c. flaked coconut**

Peanut Butter Filling:

• (*)Change vanilla to 2 tsp.
• (**)Replace coconut with 1 1/2 c.
• chunky peanut butter

Mold dough into an egg shape (large or small ones). Place egg(s) on waxed paper; refrigerate 2 to 3 hours.

Dipping:

• 1/2 lb. baking chocolate
• 1/4 block paraffin, chopped or shaved (add slowly)

Mix in double boiler until blended, then dip eggs and chill to harden. Use colored icing for decoration on top of egg.

Ingredients:

• 1 scant c. butter
• 1 1/2 c. sugar
• 1 tsp. cinnamon
• 1 tsp. cloves
• 3 eggs
• 1 scant tsp. soda, dissolved in about 2 tbsp. hot water
• 1 lb. nuts, broken in pieces (English walnuts)
• 1 lb. raisins
• 1 lb. dates, chopped
• 1/2 c. green cherries
• 1/2 c. red cherries
• 3 c. flour

Procedure

Mix all ingredients together. Drop with teaspoon on buttered pan. I bake at 350 degrees about 15 minutes or until slightly browned. If you double recipe, use only 5 eggs.

Ingredients:

• 6 eggs
• 2 c. sugar
• 1 c. cake meal
• 1 c. potato starch
• 1 c. oil
• 1/2 c. nuts, chopped

Procedure

Beat eggs and sugar until creamy. Add cake meal, potato starch, oil and nuts. Pour into greased cookie sheet (with sides). Sprinkle sugar mixed with cinnamon and nuts. Bake at 350 degrees for 1 hour. Slice when warm.

Ingredients:

• 3 eggs
• 3/4 c. oil
• 1 tsp. salt
• 3/4 c. cake meal
• 3/4 c. pecans, chopped
• 3/4 c. sugar
• 2 tbsp. potato starch
• 1/4 c. Matzah meal
• 1 tsp. vanilla
• 1/2 tsp. almond extract

Procedure

Beat eggs and sugar together thoroughly. Beat in oil. Sift cake meal, starch and salt together. Add matzah meal. Mix all dry ingredients and nuts into batter. Refrigerate for 1 to 24 hours. Lightly grease cookie sheet. Shape dough on the sheet into a 3 x 1 inch high roll.

Bake at 350 degrees for 30 minutes or until lightly browned. Cool slightly. Slice rolls, sprinkle cut sides with cinnamon and sugar. Place cut side up on cookie sheet. Return to oven at 350 degrees for about 10 minutes.