Date Nut Bread

Pour into 8 ounce cup:
juice from one orange
Add water to fill cup.
Add:
1 t. grated orange peel
1 C. dates, diced
1 t. vanilla
1 egg
2 T. oil
Add:
2 C. flour
¼ t. salt
1 t. baking powder
½ t. soda
1 C. sugar
½ C. nuts
Bake 350 degrees 1 hour

Carol Nielsen’s Spud Nuts

Combine:
1 C. scalded milk
½ C. shortening
½ C. sugar
2 T. yeast, softened in ¼ C. hot water
4 eggs
1 C. mashed potatoes
1 t. salt
5-6 C. flour
Mix dough and let rise.
Roll out and cut with donut cutter.
Let rise slightly.
Fry in Crisco Oil heated to 350 degrees.
Drain on paper towels
Glaze with:
1 C. powdered sugar
1 T. melted butter
hot water to thin

Grandma Packer’s Chinese Chicken Casserole

Stir together:
3-4 C. cubed cooked chicken
2 C. chopped celery
1 C. chicken broth
1 C. chopped onion
1 C. cashew nuts
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans Chinese noodles
Bake at 350 degrees for 45 minutes.
The last 15 minutes of baking top with some cashews & Chinese noodles saved from ingredients.

Ann Strong’s Quick & Easy Chicken Casserole

Boil for 1 ½ hours:
1 chicken breast per person
Sauté:
½ C. Chopped onion
½ C. Chopped celery
Make according to directions on box::
1-2 pkg. chicken Rice a Roni
Using chicken broth instead of water
Add to Rice
Celery
Onion
Chicken
1 C. Slivered almonds
Steam until liquid is absorbed.
Serve garnished with tomato wedges.
Good with green salad and Ann’s Orange Rolls

Green Beans with Pecans & Lemon

Bring to a boil a large pot of salted water.
Add & cook until bright green and crisp tender, about 3 minutes:
1 pound thing green beans, trimmed
Drain and transfer to a serving dish.
Meanwhile, spread in a single layer on a rimmed baking sheet and toast in oven until fragrant, about 5 minutes.
½ C. pecans
Coarsely chop when cool enough to handle.
Whisk together:
3 T. sherry vinegar
1 t. sugar
¼ t. salt
Dash pepper
Pour in:
¼ C. olive oil
Toss together beans, nuts and vinaigrette and sprinkle with:
1 t. freshly grated lemon zest
Serve warm.

Robert Redford’s Lamb Chili with Black Beans

In a large saucepan over high heat, heat until hot:
¼ C. oil
Add & cook: stirring for 5 minutes
6 cloves garlic
1/2 medium red onion, diced
1 ½ pound lamb stew meat in 1 inch cubes
2 T. chili powder
1 t. ground coriander
Add & cook on medium for 35 minutes:
3 large blackened tomatoes
(blacken under broiler turning with tongs
4 C. chicken broth
1 16 oz. can crushed tomatoes
1 T. ketchup
1 T. tomato paste
1 T. Worcestershire sauce
Add & cook on low heat for 10 minutes, stirring often:
1 C. black beans, drained
Pinch dried mint
Salt & pepper, to taste
Serve garnished with:
Chopped red onion
Sliced green onion
Sour cream
Pine nuts

Southwestern Meatloaf

1 ½ pound ground beef
¾ C. bread crumbs
½ C. onion, finely chopped
1 egg
¾ C. salsa
1/3 c. raisins
¼ C. chopped almonds
½ t. sugar
½ t. salt
¼ t. ground cinnamon
1/8 t. ground cloves

Orange Sherbet Dessert

1 quart vanilla ice cream, softened
1 pint orange sherbet, softened
2 to 3 bananas, diced
2 cups cashews, salt rinsed off and chopped
Transfer sherbet and ice cream to a large bowl or large plastic container with lid. Add bananas and cashews. Serve immediately or return to freezer. Allow to soften before serving.
Serves 8-10.

Frosted Strawberry Squares

Mix and spread into a 9 x 13 pan:
1 C. flour
½ C. brown sugar
½ C. chopped walnuts or pecans
½ C. melted margarine
Bake at 35o degrees for 10 minutes, stirring a couple of times.
Cool
Combine & beat at high speed until creamy:
1 10 oz. pkg. frozen strawberries
2 egg whites
2 t. lemon juice
2/3 C. sugar
Fold in:
1 C. whipping cream, whipped.
Crumble nut crust and spread 2/3 on bottom of baking dish.
Spread creamed mixture over crumbs and top with remaining crumbs.
Cover and freeze 4-6 hours before serving.

Ann Strong’s Holiday Dessert

Cream:
1 square butter (1/2 C.)
1 C. sugar
Add:
1 egg
Combine & add:
1 C. flour
1 t. soda
1 t. cloves
1 t. cinnamon
Add:
3 medium grated apples
½ C. walnuts
Bake at 375 degrees for 45 minutes.
Serve warm with sauce.

Sauce:
Simmer in double boiler for 1 ½ hours:
½ C. white sugar
½ C. brown sugar
1 C. whipping cream
Serve warm over squares of warm dessert.

Debra Stewart’s Apple-Raisin Crisp

1/2 c. raisins (optional)
1/2 c. rolled oats
1/2 c. packed brown sugar
1/4 c. flour
1/2 t. cinnamon
1/2 c. butter
1/2 c. pecans
6 medium apples, peeled, cored, and sliced (6 cups)
2 T. sugar

In a small mixing bowl, pour enough boiling water over the raisins to cover them. let stand 5 min. then drain raisins.

For topping, in a medium mixing bowl stir together rolled oats, brown sugar, flour and cinnamon. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. Stir in chopped pecans. Set aside topping.

For filling, in large mixing bowl combine drained raisins, sliced apples, and sugar, then gently toss till combined. Transfer the filling to an ungreased 9x9x2 inch baking pan.

Sprinkle the topping on the filling. Bake in a 375 degree oven for 30 to 35 minutes or till the apples are tender and topping is golden

Los Rios Apple Crisp

Mix together and place in a 9 inch square baking dish:
8 C. peeled, cored and thinly sliced apples (Gravenstein, Granny Smith)
½ C. sugar
2 T. flour
2 t. cinnamon
Combine:
1 C. rolled oats
½ C. brown sugar
½ C. butter or margarine
¾ C. flour
Stir in:
¾ C. chopped pecans
Sprinkle topping evenly over apples.
Bake at 350 degrees 45 minutes to an hour until apples are tender and topping is browned. Cover with foil if necessary.
Spoon into bowls to serve and top with:
Vanilla ice cream

Lis’s Favorite Slippey-Slidey Dessert aka “Dump Cake”

Combine in a 9 x 13 cake pan:
1 can pie filling
1 can crushed pineapple with juice
Sprinkle over top”
1 white or yellow cake mix
Cut over top:
1 ½ cubes butter
Top with:
1 C. chopped nuts
Bake 350 degrees, 1 hour.
Serve with:
vanilla ice cream or
whipped cream

Prize Winning Peach-Nectarine Torte

Combine in Dutch oven:
½ C. chopped nuts
½ C. raisins
½ t. cinnamon
¼ t. nutmeg
½ C. sugar
Stir in & cook over medium heat until bubbly, stirring occasionally
8 peaches, peeled & sliced
4 nectarines, sliced
Spoon into a 2 quart baking dish.
Combine and spoon on top of fruit:
1 ½ C. flour
½ C. sugar
1 ½ t. baking powder
1 egg
2 T. milk
Sprinkle with:
1 T. sugar
Place dish on baking sheet and bake for 34 or 40 minutes at 350 degrees until topping is golden brown.
Serve warm.

Baker’s German Sweet Chocolate Brownies

Microwave until completely melted:
1 4 oz. pkg. Baker’s German’s Sweet Baking Chocolate
¼ C. (1/2 stick) butter
Stir in:
½ C. brown sugar
2 eggs
½ C. flour
½ C. chopped pecans
Spread in 8 inch square, buttered, glass baking dish
Mix:
1 1/3 C. coconut
¼ C. brown sugar
½ C. chopped pecans
¼ C. milk
Spoon evenly over brownie batter.
Bake 35 minutes at 350 degrees until toothpick inserted in center comes out clean.
Do not over bake.

Baker’s Turtle Brownies

Microwave until melted:
4 squares unsweetened baking chocolate
¾ C. (1 ½ sticks) butter
Stir into chocolate:
2 C. sugar
Mix in:
4 eggs
1 C. flour
Spread ½ batter in greased, foil lined, 9 x 13 baking pan.
Bake 25 minutes at 350 degrees.
Meanwhile, microwave until caramels begin to melt- 3 minutes:
1 14 oz. pkg. caramels
1/3 C. heavy cream
Whisk until smooth.
Stir in:
2 C. pecan or walnut halves
Spread caramel mixture over brownie batter in pan.
Sprinkle with:
1 pkg. (12 oz.) chocolate chips
Pour remaining unbaked brownie batter evenly over caramel mixture, sprinkle with:
1 more C. halved pecans or walnuts
Bake an additional 30 minutes.
Cool in pan. Cut around edge.
Lift from pan using foil as handles.
Cut and serve.

Bonnie Bridge’s Bars

Combine:
1 C. butter
2 C. brown sugar
2 eggs
2 t. vanilla
Add and blend:
3 ½ C. quick oats
2 ½ C. flour
1 t. baking soda
1 t. salt
Pat into ungreased 9 x 13 pan.
Heat until smooth:
1 ½ C. chocolate chips
1 14 oz. can Eagle brand milk
2 T. butter
½ t. salt
Remove from heat and add:
2 t. vanilla
½ C. chopped nuts
Spread on top of flour mixture.
Top with remaining oat mixture.
Bake 350 degrees for 25 minutes.
Cool and cut.
Makes 6 dozen.

Cherry Coconut Bars

Combine and spread in 8 inch pan:
1 C. flour
½ C. butter
3 T. powdered sugar
Bake 350 degrees 25 minutes.
Combine:
2 eggs
1 C. sugar
¼ C. flour
½ t. baking powder
¼ t. salt
1 t. vanilla
¾ C. chopped nuts
½ C. coconut
½ C. quartered maraschino cherries
Spread on pastry.
Bake 25 more minutes at 350 degrees.

Kae Rockwood’s Seven Layer Cookie Bars

Melt and spread in a 9 x 13 in baking pan:
¼ C. butter or margarine Spread on top of butter:
1 C. graham cracker crumbs
1 C. butterscotch chips
1 C. semi-sweet chocolate chips
1 C. chopped walnuts or pecans
1 C. shredded coconut
Drizzle on top:
1 14 oz. can sweetened condensed milk
Bake 20-25 minutes till barely golden at 350 degrees.
Cool and cut.

Grandma Packer’s Pecan Bars

Cream:
½ C. butter
¼ C. sugar
Add:
1 egg
½ t. vanilla
1 ¼ C. flour
1/8 t. salt
Spread into 9 x 13 pan.
Bake 350 degrees for 15 minutes.
Combine:
2 eggs, beaten
1 ½ C. brown sugar
½ C. grated coconut
1 C. chopped pecans
2 t. flour
½ t. baking powder
½ t. salt
1 t. vanilla
Spread on top of crust.
Bake 350 degrees for 25 minutes.
Cool.
Spread and spread with butter icing flavored with lemon.