Buckeye Candy

Today's recipe is...

Buckeye Candy

18 oz. creamy peanut butter
1 1/2 boxes powdered sugar
1/2 lb. butter
1/2 stick paraffin (may substitute shortening)
12 oz. pkg. chocolate chips

Mix together first 3 ingredients and roll into small balls. Put a toothpick in each one and lay on wax paper. Refrigerate until cold. Melt paraffin and chocolate chips in double broiler. Dip balls into chocolate and place in refrigerator. Great for Christmas time gifts.


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Crock Pot Turkey Soup

Today's recipe is...

Crock Pot Turkey Soup

8 c. water
4 chicken bouillon cubes
1 (10 oz.) can tomatoes (cut up)
1 c. celery, diced
1/2 c. carrots, diced
1 lg. turnip
1/2 c. onions
1/4 c. fresh parsley
1 tsp. salt
1 bay leaf
1 turkey carcass

Place everything in crock pot. (Don't bother picking the meat off of the carcass, it will cook off in the pot.) Cook 7-9 hours on low setting.


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Creamy Turkey Mushroom Casserole

Today's recipe is...

Creamy Turkey Mushroom Casserole

6 slices bacon
3/4 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 (4 oz.) can mushrooms
1 can condensed cream of celery soup
1 c. dairy sour cream
1/2 c. shredded cheddar or American cheese
3 c. cut up cooked turkey or chicken
1/4 tsp. salt
1/8 tsp. pepper
2 c. Bisquick baking mix
1/2 c. milk
2 eggs

Heat oven to 350 degrees. Grease 2 quart round casserole. Fry bacon in 10" skillet until crisp; remove from skillet and crumble. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender; drain if necessary. Stir in soup, sour cream, turkey, salt, pepper and bacon; heat until bubbly. Spread in casserole. Mix remaining ingredients just until moistened; spread over turkey mixture. Bake, uncovered until golden brown, 30 to 35 minutes.

Serves 6 to 8.


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Easy Turkey Pot Pie

Today's recipe is...

Easy Turkey Pot Pie

2 cups Leftover turkey
2 (10 1/2 oz.) cans chicken gravy
10 oz. box frozen mixed vegetables
10 oz. can refrigerated biscuits

In 2 quart casserole mix leftover turkey, gravy and vegetables. Bake at 400 degrees for 15 minutes. Top with biscuits and bake for 12 to 15 minutes more.


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Baked Ham and Piquant Orange Sauce

Today's recipe is...

Baked Ham and Piquant Orange Sauce

5 lb. smoked ham
Whole cloves
Brown sugar
6 oz. can frozen orange juice concentrate
6 oz. sliced onions
2 tbsp. water
2 garlic cloves, minced
2 cubes instant beef bouillon
3 c. water
1/4 c. tomato paste
1 tsp. orange peel
2 tsp. mustard

Place ham on rack in roasting pan. Score ham with knife. Stud with cloves, sprinkle with brown sugar. Bake at 325 degrees 1 1/2 to 2 hours. Baste with orange juice. In non-stick skillet, heat onions, garlic, broth until slightly brown. Add water and tomato paste, cook until sauce is reduced 1/3. Stir in mustard and orange peel. Makes 12 servings.


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Amish Pumpkin Bread

Today's recipe is...

Amish Pumpkin Bread

3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3-1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg

Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9x5 inch loaf pans. Bake  at 350 degrees for one (1) hour. Especially good spread with cream cheese.

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Cranberry Caramel Bars

Today's recipe is...

Cranberry Caramel Bars

1 cup fresh cranberries
2 tablespoons sugar
2 1/3 cups all-purpose flour, divided
1/2 teaspoon baking soda
2 cups uncooked regular oats
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 cup butter or margarine, melted
1 (10-ounce) package chopped dates
3/4 cup chopped pecans
1 (12-ounce) jar caramel sauce

Preheat oven to 350 F and line a 13x9x2 pan with aluminum foil, leaving a little overhang, and you can lift bars out to cut with no problem.

Combine 2 tablespoons of sugar in a small bowl with the cranberries and set aside. Combine 2 cups of flour and the next four ingredients. Stir in melted butter until crumbly. Reserve 1 cup of this mixture and set aside. Press remaining mixture into bottom of a lightly greased 13x9 baking dish or pan (use a piece of wax paper placed over the top to press down the mixture). Bake at 350 degrees for 15 minutes.

Remove from oven and sprinkle with dates, pecans, and the cranberry mixture. Stir the caramel sauce and the remaining 1/3 cup flour together until smooth, spoon over cranberries. Sprinkle with the reserved 1 cup flour mixture. Bake an additional 20 minutes or until lightly browned.

Cool on a wire rack. Lift out of pan with foil overhang. Cut into bars, makes approximately 24

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Sweet Potato Pudding

Today's recipe is...

Sweet Potato Pudding

1 lg. sweet potato, grated
1 c. sugar
1 c. milk
1 tsp. vanilla
1/4 tsp. salt
1/2 stick butter, melted
3 eggs

Beat sugar, eggs, milk, add other ingredients. Mix well. Pour into a dish greased with a little butter.

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Sweet Potato Custard Pie

Today's recipe is...

Sweet Potato Custard Pie

4 med. sweet potatoes
1 1/2 c. sugar
1/2 c. butter
6 lg. marshmallows, quartered
1 c. grated coconut

Bake or boil sweet potatoes; when well done mix with sugar and butter; add marshmallows and grated coconut. Pour into pie shell and bake 1 hour in 350 degree oven.

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Ham Salad

Today's recipe is...

Ham Salad

3/4 c. mayonnaise
1 tbsp. mustard
1/2 c. milk
Dash of Tabasco sauce
1 can Spam or ham (diced)
1/2 c. diced celery
1/2 c. chopped pickles
2 cans shoe string potatoes

Blend mayonnaise, mustard, milk and Tabasco sauce. Add Spam, pickles and celery. Chill. Immediately before serving, add shoe string potatoes and mix just so they stick together. Serve on lettuce leaves.

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Chicken Spaghetti

Today's recipe is...

Chicken Spaghetti

1 med. chicken, cooked and boned
1 tbsp. margarine
1/2 lg. green pepper, chopped
1 med onion
1/2 lb. fresh mushrooms, sliced, or 1
(4 oz.) can mushrooms, sliced
2 cans cream of mushroom soup or cream of chicken soup
2 cans cream of tomato soup
1 can chicken broth
1 (7 oz.) jar green olives, drained
2 tsp. Worcestershire sauce
3 drops Tabasco sauce
1 tsp. salt
1/4 tsp. pepper
2 (7 oz.) pkgs. spaghetti
5 oz. sharp cheddar cheese, grated

Cook spaghetti according to package directions. Melt margarine in large pan and add green pepper, onion and mushrooms. Saute them together until tender. Add the soups, broth, olives, worcestershire sauce and tabasco. Simmer gently for 15 minutes and then add chicken, drained spaghetti and salt and pepper. Remove from heat and add 3/4 of the cheese. DO NOT cook after adding the cheese. Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.

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Apricot Bars

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Apricot Bars

2 cups dried apricots
2 tablespoons maple syrup
Water
¾ cup quick cooking rolled oats
¾ cup all purpose flour
½ cup brown sugar
Pinch of salt
¼ teaspoon baking powder
¼ cup orange juice
2 tablespoons rice milk or soymilk
2/3 cup all purpose flour
2/3 cup brown sugar
1½ tablespoons butter
2 Tablespoons rice milk or soymilk

Place the apricots and maple syrup in a small pot and add water just to cover. Cook until tender then cool briefly before blending to a paste. Mix the oats, flour, sugar, salt, and baking powder in a stainless bowl. Use a fork to fluff in the liquids being careful to not over mix. Make the topping by cutting the butter into the flour and sugar and then using a fork to just mix in the liquid.

Spray a 7x11 Pyrex pan with nonstick spray and sprinkle the oat mixture out pressing it evenly with your fingertips. Spread the apricot mixture out evenly and smoothly. Cover with the topping and bake in a preheated oven until golden brown on top and bubbling. Cool before cutting.


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Creamy Tomato Soup

Today's recipe is...

Creamy Tomato Soup

1 carrot -- chopped2 celery stalks -- chopped
1/4 cup Water
3 cups tomatoes -- unsalted canned OR peeled.
1/2 teaspoon basil leaves
1/4 teaspoon oregano leaves
1 cup powdered nonfat dry milk
2 bouillon cubes
1 quart water
Pepper to taste

Steam carrots and celery in 1/4 cup water until tender. Add tomatoes, basil and oregano. Simmer gently for 5 minutes. Puree' tomato mixture in blender. Blend powdered milk with tomatoes. Pour back into pan.

Dissolve bouillon cubes in 1 quart of water and add other ingredients. Heat thoroughly but do not boil.

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Pumpkin Pie

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Pumpkin Pie

Pastry for single-crust 9-inch pie
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
3 eggs
5-1/2 teaspoons EqualÆ for Recipes or 18 packets EqualÆ sweetener or 3/4 cup EqualÆ Spoonfulô
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease into pan; trim and flute edge. Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 425oF oven 15 minutes; reduce heat to 350oF and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.

Makes 8 servings.

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Foil-Grilled Italian Potatoes

Today's recipe is...

Foil-Grilled Italian Potatoes

3 medium russet potatoes, about 1 pound (460 g) total, unpeeled and scrubbed
2 teaspoons (10 ml) olive oil
1/4 teaspoon (1.25 ml) crushed dried thyme
1/4 teaspoon (1.25 ml) crushed dried oregano
1/8 teaspoon (0.6 ml) crushed dried rosemary
1/8 teaspoon (0.6 ml) garlic powder
1/8 teaspoon (0.6 ml) paprika
2 tablespoons (24 g) freshly grated Parmesan cheese

Cut a 14-inch (35 cm) square sheet of heavy-duty aluminum foil. Cut potatoes lengthwise into eighths and lay in center of the foil. Drizzle potatoes with olive oil.

In a small bowl, combine thyme, oregano, rosemary, garlic powder, and paprika. Sprinkle over potatoes and toss gently to coat evenly.

Wrap and seal foil securely with tight double folds. Place on grill about 4 to 6 inches from source of heat over medium-hot coals.

Cook 30 to 40 minutes until potatoes are tender. Open packet and stir gently. Sprinkle with cheese. Close packet and continue to grill another 3 to 5 minutes, until cheese melts. Serve hot.

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Braised Swiss Steak

Today's recipe is...

Braised Swiss Steak

1 pound boneless round steak, 3/4 " thick trimmed
1/4 tsp each salt & pepper
Nonstick cooking spray
2 Tbs all purpose flour
1 can ( 14 1/2 oz) low sodium tomatoes cut up in juice
2 stalks celery cut 1/4 " pieces
1 large onion cut into wedges
3/4 cup frozen corn
1 1/2 tsp oregano

Preheat oven to 350. Cut the steak into 4 pieces. Pound steak until it is 1/2" thick. Sprinkle steak on both sides with salt & pepper. Coat a 12" skillet with cooking spray. Heat skillet over moderately high heat. Brown steak, and cook for about 3 minutes on each side. Transfer to a 9x13x2 baking dish. Stir flour into the drippings in the skillet. Stir in the tomatoes, celery, onion. corn, and oregano. Bring to a boil over moderate heat and boil for 1 minute, stirring constantly. Pour mixture over the meat in the baking dish. Cover and bake 75 minutes. or until the meat is tender.

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Leftover Turkey Stew

Today's recipe is...

Leftover Turkey Stew

Turkey carcass & bones

In large pot, cover with cold water and simmer 2-3 hours. Remove all bones.
Take off good meat and return to pot.

Add:
Leftover stuffing, stuffing & gravy
1 c. rice
2 stalks celery, chopped
2 onions, chopped
5-6 sliced carrots
Salt & pepper to taste

(If you have no leftover stuffing or gravy, add 1 apple chopped, 1/2 raisins and 1 teaspoon Ball's seasonings.) Heat until vegetables are done.

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Crock Pot Tacos

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Crock Pot Tacos

3 lbs. of either beef or pork (shoulder cut or loin)
1 lg. Onion
2 cans either Mexican or Cajun stewed tomatoes
1 (optional) can of chopped green chilies
2 pkgs. Tortillas
1 pkg. grated cheese
1 can olives
1/2 head of chopped lettuce
1 chopped tomato
1 chopped avocado

Brown meat and place in a crockpot or a heavy kettle. Combine the next 3 ingredients. Cook for 6-9 hours on low in the crockpot or 2-3 hours on low in heavy kettle. When meat is completely cooked, shred it with a fork. Serve other ingredients salad bar style. Make their own tacos.

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Spinach Casserole

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Spinach Casserole

1 pkg. chopped frozen spinach drain well, about 5 hours, squeeze
1 (8 oz.) pkg. grated Old English cheese
1 (16 oz.) carton cottage cheese
3 eggs, well beaten
1/2 tsp. salt

Mix all and put into a well buttered 1 1/2 quart casserole. Bake at 350 degrees for 45 to 55 minutes.

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Sweet Potato Balls

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Sweet Potato Balls

2 c. cooked sweet potatoes
6 marshmallows
2 c. prepared cereal crumbs

Mash sweet potatoes and season to taste; shape into balls, roll in crumbs. Place on broiler grill until brown. Turn, place a marshmallow on top of each ball, brown lightly. If desired you can place a marshmallow in the center of the balls, then roll in the crumbs and broil.

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Pumpkin Bar Cake

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Pumpkin Bar Cake

4 eggs
15 oz. can pumpkin OR 1-1/2 to 2 c. fresh, cooked, blended pumpkin
2 c. sugar
1 c. salad oil

2 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg

1/2 tsp. ginger

CREAM CHEESE FROSTING:
1 (6 oz.) pkg. cream cheese
3/4 stick margarine or butter
4 c. powdered sugar
1 tbsp. milk
1 tsp. vanilla

Mix the following ingredients in large bowl: Sift the following and stir into the above: Mix well and pour into greased and floured 9 x 13 pan for cake, 12 x 18 pan for bars. Bake at 350 degrees for 25 to 35 minutes..

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