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                      #1  Aunt Agnes’ Walnut Cookies
    (These are crispy, crunchy cookies with a wonderful taste-one of
the five or six kinds she always made for Christmas.)

1 cup Crisco                             3 1/4 cups flour
1 1/2 cups sugar                       1/2 tsp. salt
3 eggs                                       1 tsp. cinnamon
1 tsp. baking soda                     1 cup chopped walnuts
1 1/2 Tablespoons hot water (Tablespoons is correct)
 Preheat oven to 350 degrees. Cream shortening (I’d use butter
flavored Crisco).  Cream in sugar, add eggs one at a time and mix
well.  Dissolve baking soda in hot water and add to creamed mixture.
Stir in nuts. Mix flour, cinnamon, and salt together and gradually add
to mixture, mixing well after each addition. Drop by full teaspoons on
greased cookie sheet. Bake about 12 minutes. Remove from sheet
and cool on rack.
Updated 10-31-10
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                                   #2 Red-Beet Eggs
one 15 or 16 oz. can of red beets, (tiny- whole or sliced)
about 1/2 cup vinegar (I use apple cider vinegar)
about 1/2 cup sugar
salt and pepper to taste
6 hard-cooked, peeled eggs
   Drain the juice from the beets into a measuring cup (you should
have about 1/2 to 3/4 cup juice), then put the juice into a bowl. Add
the same amount(as you have juice) each of vinegar and sugar. Add
salt and pepper to taste(if desired.)  Stir well to dissolve the sugar.
(if you want, this mixture can be heated in a small pan-the sugar will
dissolve more quickly.) Add the hard-cooked, peeled eggs and the
beets, and refrigerate for at least overnight. Make sure the eggs are
under the brine. The longer they sit, the more beet juice is soaked
into the eggs, the redder the eggs get, and the better they are, as
far as I am concerned. (Although I remember one of our pastors,
who vehemently disliked pickled eggs, actually shuddering when I
made that last statement in his hearing!)
                                 #3 Judy’s Cornbread
one box Jiffy corn muffin mix
one can (about 15 oz) creamed corn
sugar to taste
grated cheddar cheese-as much as desired
(one pound of hamburger  with seasonings of your choice, if you are
making this a main meal)

Make the corn bread according to the directions on the box, adding
the can of creamed corn and sugar, if using.  Pour 1/2 of mixture in
greased pan, sprinkle with grated cheese, then pour the rest of the
cornmeal mixture over. Bake at 400 degrees about 25 minutes or
until done.  (To make a main meal of this, brown and season one
pound of hamburger and layer it over the  casserole when you are
putting the cheese on. Top with rest of mixture and bake as above.)
                             #4  Herb’s Favorite Meatloaf
one medium-sized raw carrot, grated
1 egg
1 slice bread, torn into small pieces
1/2 cup canned bread crumbs
1/4 cup ketchup
1 TB yellow mustard
1 tsp. parsley
2 TB brown sugar
3 TB water
1 pound hamburger
salt and pepper

Mix first nine ingredients together in a bowl and let sit a few minutes
until the bread is soft. Then add hamburger and salt and pepper to
taste. Mix well and put in baking dish. I  usually use a 10 “ glass pie
pan, as we like to slice our meatloaf in wedges, like a pie. Pat the
meat mixture out flat if you are using a pie pan(instead of shaping it
into a loaf) and bake about 45 min to one hour at 350 degrees. I
sometimes spread ketchup over the top of the meatloaf before
baking.  Enjoy!!
                   #5  Simplest Rice Pudding (no eggs)
4 cups cold water                                  1/2 cup sugar
1/4 tsp. salt                                            1/8 tsp cinnamon(optional)
1 cup uncooked long-grain white rice  1 1/2 tsp vanilla
3 cups milk                                            1/4 cup raisins (optional)
Bring the water to a boil. Add the salt and stir in the rice with a
fork. Cover and simmer over the lowest possible heat , stirring
until the rice is very tender, about 35 min. (I check before this.)
Add milk, raisins (if using), sugar and cinnamon. Bring to
simmering, turn heat way down and simmer, uncovered, stirring
frequently, about 20 minutes, until most of the milk is absorbed.
(This will thicken more as it cools, so don‘t cook until too thick,
unless you like a really thick pudding) Remove from heat, stir in
vanilla. Serve warm or cold.  Serves 6.
                                    #6  Strawberry Pie

3 cups washed, capped, fresh strawberries
1/4 cup dry strawberry jello
1/4 cup cornstarch
1 cup sugar
1 cup cold water
1 baked 9” pie shell
whipped topping, if desired

Mix and cook jello, cornstarch, sugar, and water until thick and
clear. Cool. Fold in berries,(first pat dry if there is water on them
from washing) and put in baked pie shell. You can serve it with
whipped topping, if desired.
                                         #7 Dressings
                                       Catalina Dressing

2/3 cup ketchup                         1/2 cup sugar
2/3 cup vegetable oil                 1/2 cup cider vinegar
salt, garlic powder, onion powder to taste.

Mix all ingredients together, shake and refrigerate.  Makes about 2
cups. (I’ve made this cutting down on, or entirely omitting, the oil,
and it still tastes great.)

                                    1,000 Island Dressing

3/4 cup mayonnaise                      2 TB chopped onion
1 TB pickle relish                         2 TB ketchup
2 TB chopped green pepper          2 TB chopped onion
1 TB lemon juice                          1/2 tsp sugar
1/4 tsp Worcestershire sauce        1 hard cooked egg, chopped

Combine all ingredients, adding chopped egg last. Refrigerate.
Makes about 1 1/2 cups.
                             #8   Cherries in the Snow

prebaked angel food cake (I’ve used plain yellow cake and it
works all right.)
1 large package instant vanilla pudding
milk, as called for on pudding package directions
1  12oz container dairy sour cream
1 can cherry (or any kind) pie filling

  Make pudding according to package directions and add
sour cream. Stir to combine.
  Break cake into small pieces. Layer the cake and pudding
mixture in a serving dish. (Layer of cake, layer of pudding,
etc. repeating until both are used up. This looks pretty in a
glass serving dish.) Top with pie filling; chill and serve.
recipe file box
                                      # 9  Pop-Up Rolls
Put 2 1/4 teaspoons of baking powder and 3/4 teaspoon salt
in a cup and fill it to 1 cup with flour.  Put this in bowl with
another 1/2 cup of plain flour and mix in 3/4 cup milk, 3 TBS
sugar, and 1 1/2 TBS mayonnaise (yes, mayonnaise is
correct). Stir. Fill greased muffin cups half full of mixture.
Bake at 375 degrees for 18-20 minutes, until lightly
browned. Makes 9 rolls. (This recipe contains no eggs or
shortening, other than what might be in the mayo. I said
that so you wouldn’t think I accidently left something out.)
                   #10 Margaret’s Zucchini Bread

3 large eggs                                        3 cups flour
1 cup vegetable oil                             1 tsp. salt
2 cups grated zucchini                        1 tsp. baking soda
(you can let the peel on, just            1/4 tsp. baking powder
  wash it good before grating)          3 tsp. cinnamon
2 tsp. vanilla
2 cups sugar

           Put eggs, oil, zucchini, and vanilla in blender and
blend.  Put sugar, flour, salt, baking soda and powder, and
cinnamon in a really large bowl and mix with spoon to
blend. Then pour the mixture from the blender into the flour
mixture. I usually use a whisk to blend the mixture together
well.  Pour into 2 greased and floured loaf pans, or a 9x13
pan, or two 8” round cake pans. Bake in a 350 oven, about
one hour for the loaf pans, about 30 min. for 9x13, about 25
min for 8” pans. Baking times are approximate; check near
end of baking time to see if it needs more time in the oven.
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