1 lb cottage cheese (low-fat is fine)
3 cups sour cream (even a little less will do)
1/4 cup milk
1/2 cup melted margarine (unsalted)
4 to 6 eggs, depending on how rich you like it (go for broke)
1/2 cup sugar
1/2 tsp vanilla extract
1 lb broad or thin noodles, cooked
1/2 cup raisins
cinnamon and sugar (for topping)

In a large mixing bowl, combine cheese, sour cream, milk and half of the
melted margarine. Beat together the eggs, sugar and vanilla and add to
cheese mixture. Then add the cooked noodles and raisins; turn into large
buttered pan or two smaller ones. Top with remaining melted margarine.
Mix together some cinnamon and sugar and sprinkle on top. Crushed
cornflakes may also be used as topping with the cinnamon and sugar.
Bake at 350 degrees for about an hour or until lightly browned.
May be frozen and reheated.

NOTE: I find it unnecessary to do the eggs, sugar and vanilla separately.
I put it all in the 25-cup Tupperware mixing bowl and mix with a wire whisk.
This makes a really large quantity. I find my lasagna pan the perfect
size. You can easily halve the entire recipe if it is only a side dish for
a family dinner. Another beauty of this dish is that, for buffets, it’s
tasty even at room temperature; you don’t have to worry about keeping it hot.

Title: Chocolate Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 48 servings

1 pk Devil’s food cake mix
2 Eggs
1/3 c Vegetable oil
10 oz Peanut butter chips

Recipe by: , June/July 1996, Mary Pulyer
Preparation Time: 1:00
In a mixing bowl, beat cake mix, eggs, and oil (batter will be very
stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased
baking sheets; flatten slightly. Bake at 350 degrees for 10 minutes or
until a slight indentation remains when lightly touched. Cool for 2
minutes before removing to a wire rack.

—–

1 pt. good quality French vanilla ice
cream
1/2 c. crushed corn flakes
1 tsp. cinnamon
2 tsp. sugar
1 lg. egg
Honey whipped cream
Scoop out balls of ice cream measuring about 1 1/2″ in diameter.
Freeze until firm. In a medium bowl, combine corn flakes, cinnamon
and sugar. Roll frozen ice cream balls in corn flake mixture and
freeze again. Beat egg. Dip coated balls into egg, roll again in
crumbs and freeze again. (For a thicker coating, remove from
freezer, roll a third time in egg and crumbs, and freeze again.)
When ready to serve, heat vegetable oil in a deep fryer to 350
degrees. Place one or two frozen balls on a slotted spoon and lower
into hot oil. Cook 1 minute and remove immediately. Drizzle with
honey and top with whipped cream.

Makes 4 servings

BRAN MUFFINS, JOYCE’S

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Shortening
1/4 c Molasses
1 Egg
1 c All bran
3/4 c Milk
1 c Flour
2 1/2 ts Baking powder
1/2 ts Salt

Mix well shortening and sugar, add egg and beat
well.Stir in all bran and milk and let set until most
of moisture is taken up.Sift to-gether flour salt and
baking powder and add to first mixture and stir only
until combined. Put in muffin pans and bake in 400 F
oven 30 min.

– – – – – – – – – – – – – – – – – –

Coffee-Almond Tortoni

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Italian
Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Whipping cream
1/2 cup Sugar — divided
1 teaspoon Vanilla extract
1/4 teaspoon Almond extract
2 Egg whites
1/4 cup Almonds; finely chopped — toasted
1/4 cup Flaked coconut — toasted
1 teaspoon Instant coffee granules

Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixing bowl;
beat at high speed until soft peaks form. Beat egg whites (at room temperature)
at high speed of electric mixer just until foamy.
Gradually add remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft
peaks form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut;
spoon half of mixture into 8 muffin cups lined with foil liners. Stir coffee
granules into remaining half of tortoni mixture; spoon over whipped cream
mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2 Tbl
coconut. Cover tightly, and freeze for 8 hours.
Remove frozen tortoni from muffin pans, and place in a zip-top heavy-duty
plastic bag. Remove from freezer 15 minutes before serving. Makes 8.

– – – – – – – – – – – – – – – – – –

Title: Whole or Halved Tomatoes (packed in water)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
an average of 13 pounds is needed per canner load of 9 pints. A bushel
weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
quart.

Procedure for hot or raw tomatoes filled with water in jars: Wash
tomatoes. Dip in boiling water for 30 to 60 seconds or until skins
split; then dip in cold water. Slip off skins and remove cores. Leave
whole or halve. Add bottled lemon juice or citric acid to jars (See
acidification directions). Add 1 teaspoon of salt per quart to the jars,
if desired. For hot pack products, add enough water to cover the
tomatoes and boil them gently for 5 minutes. Fill jars with hot tomatoes
or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack,
or hot water for raw pack to cover, leaving 1/2-inch headspace. Adjust
lids and process according to the recommendations in Table 1, Table 2,
or Table 3, depending on the method of canning used.

Table 1. Recommended process time for Whole or Halved Tomatoes in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 40 min.
1,001 – 3,000 ft: 45 min.
3,001 – 6,000 ft: 50 min.
Above 6,000 ft: 55 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 45 min.
1,001 – 3,000 ft: 50 min.
3,001 – 6,000 ft: 55 min.
Above 6,000 ft: 60 min.

Table 2. Recommended process time for Whole or Halved Tomatoes in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 3. Recommended process time for Whole or Halved Tomatoes in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
.
NOTE: This section of the guide appears to contain some sort of error
in the information given within Table 3 above. In the USDA book, there
are only TWO sizes of jars specified in the table, but there are THREE
separate lines of figures in the table, and it is not completely clear
which jar size the second and third entries refer to. I have given the
second entry’s numbers as those to be used for Quart jars, and below I
have reprinted the third entry on the table, for an unknown jar size.

Style of Pack: Hot. Jar Size: ??.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Quick Chocolate Torte

Recipe By : My files
Serving Size : 10 Preparation Time :0:00
Categories : Chocolate Desserts
****

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 eggs — separated
1/2 teaspoon salt
1 cup powdered sugar
1/3 cup cocoa
1 1/2 teaspoons vanilla
1 cup whipping cream — whipped
chocolate shot, choc. curls or nuts

Grease a jelly roll pan and line with waxed paper. Grease the paper. Beat egg
whites and salt to soft peaks. Add sugar gradually,
beating till stiff. Bear yolks and vanilla till thick. Fold into whites with
the cocoa. Spread in pan. Bake 20 Min. at 350F. Tur
n out immediately onto towel sprinkled with powdered sugar, and peel off paper.
Cool 15 min. Cut into quarters. Sread each one wit
h whipped cream and stack. Decorate with choc. shot or curls or nuts.

– – – – – – – – – – – – – – – – – –

NOTES : Can also be made as a jelly roll.

“Philly-Style” White Pizza

Recipe By :=20
Serving Size : 15 Preparation Time :0:00
Categories : Main Dish Pies
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med. Onion, sliced
1 Med. Green pepper, sliced
8 oz Mushrooms, sliced
8 oz Roast beef, shaved
3 tb Worchestershire sauce
3/4 ts Garlic powder
1/4 ts Pepper
1 Loaf frozen white bread
– dough, thawed
3 tb Olive oil
1 ts Crushed garlic
4 c Asst. shredded cheeses
/4 c Parmesan cheese, grated

Saute vegetables in 1 tb. olive oil until limp; add roast beef. Saute =
for three more minutes. Add Worchestershire sauce and seasonings; cook =
2-3 minutes more and remove from heat. Set aside. Dust work surface=
with flour and roll out bread dough to fit a 10″ x 15″ cookie sheet. =
Grease cookie sheet; fit dough into pan, making a rim of dough around=
edges of pan. Brush with remaining 2 tb. olive oil and spread crushed=
garlic over entire surface of dough. Top with a light layer of shredded=
cheese, then meat/vegetable mixture, distributing evenly. Top with=
remaining shredded cheese, then Parmesan. Bake at 400 degrees F. for=
20-25 minutes or until cheese is melted and bubbly. Let sit 5 minutes=
before cutting and serving. =20

– – – – – – – – – – – – – – – – – -=20

Title: Cheese Mushroom Suffle
Categories: Vegetarian
Yield: 4 servings

5 tb Butter 3 tb Whole wheat flour
1/2 lb Mushrooms, finely chopped 1 c Milk
1 tb Green onion, chopped 2 tb Sherry
1/2 ts Mixed vegetable seasoning 5 Eggs, separated
1 ds Ground nutmeg 1 1/4 c Shredded Swiss cheese

In frying pan, melt butter; add mushrooms and onion, stirring until all
liquid evaporates, about 5 minutes. Add seasonings and flour; stir until
blended. Gradually stir in milk and sherry. Blend in egg yolks one at a
time. In a separate bowl, beat egg whites until stiff peaks form. Fold
whites into mushroom mixture until just blended; fold in about 4/5 of
cheese. Spoon mixture into buttered individual souffle dishes or single
large souffle dish. Sprinkle remaining cheese on top. Bake small dishes
for 25-30 minutes at 375 degrees. Bake large souffle at 350 degrees for
35- 40 minutes or until puffy and golden. Serve immediately.

—–

Cornbread Dressing

Recipe By : Mrs. Chester P. Smith, Jr.
Serving Size : 1 Preparation Time :0:35
Categories : Side Dishes Stuffing
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Chopped Onion — or more to taste
1/2 C Chopped Green Pepper
1/2 C Chopped Celery
4 Tbsp Butter
1 Pan Cornbread (Day-Old If Possible) — crumbled
1/2 Pkg Herb-Seasoned Stuffing Cubes
Giblets — optional
1 Can Chicken Or Turkey Broth Or Stock
Salt And Pepper — to taste
2 tsp Poultry Seasoning — or to taste

Saute onion, green pepper and celery in butter until tender. Mix
cornbread and stuffing. Add all this to cornbread and stuffing
mixture. Mix well. Add giblets and eggs to mixture. Add stock or soup
until moist. Season with salt and pepper (must use salt and pepper
liberally; keep tasting). Add more poultry seasoning if necessary.
Bake at 350° for 30 minutes in a casserole, or use to stuff a turkey.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

– – – – – – – – – – – – – – – – – –