Moms Secret Recipes

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1 Mom’s Secret Recipes

TABLE OF CONTENTS Breakfast Meals ........................................................................................................................................ 8 Waffles .......................................................................................................................................................... 9 Griddle Cakes ................................................................................................................................................10 Popovers with Fruit ......................................................................................................................................10 Corn Griddle Cakes .......................................................................................................................................11 Sour-Milk Griddle Cakes ..............................................................................................................................11 Eggs Mexicana ..............................................................................................................................................12 Eggs Baked in Tomato Sauce .......................................................................................................................12 Quick and Easy Waffles...............................................................................................................................13 Eggs Scrambled With Fresh Tomatoes.......................................................................................................13 Eggs Bernaise................................................................................................................................................14 Apple Fritters...............................................................................................................................................15 Blue Ribbon Blueberry Muffins....................................................................................................................15 Cinnamon Puff Muffins.................................................................................................................................16 Maple Corn Muffins ......................................................................................................................................16 Cranberry Vanilla Chip Muffins ...................................................................................................................17 Nordic Raspberry Muffins ...........................................................................................................................18 Wedding Morning Blueberry Pastry ............................................................................................................19 Banana Split French Toast...........................................................................................................................20

Lunch Meals ...............................................................................................................................................21

Reuben Sandwich ..........................................................................................................................................22 Curried Turkey Pita Pockets ........................................................................................................................22 New York Submarine Sandwiches................................................................................................................23 Monte Carlo Sandwiches ..............................................................................................................................23 Chef Salad Sandwich....................................................................................................................................24 Stuffed Sandwich to Go ..............................................................................................................................25 Chicken Sandwiches......................................................................................................................................26 Turkey Sandwiches.......................................................................................................................................26 Dijon Cheese steak Sandwiches...................................................................................................................27 Fiesta Style Sloppy Joes .............................................................................................................................27

Dinner Meals ..............................................................................................................................................28

Andy's Skillet Supper ..................................................................................................................................29 Creamed Tuna Fish .......................................................................................................................................30 "To The Moon" Chili......................................................................................................................................31 Chinese Burgers ............................................................................................................................................31 Artichoke Crab Paella...................................................................................................................................32 Beef Pot Pie ..................................................................................................................................................33 Cheese and Tomato Strata ..........................................................................................................................34 Coq Au Vin Rosettes .....................................................................................................................................35 Easy Dairyland Casserole .............................................................................................................................36 Indonesian Pasta...........................................................................................................................................37 Oven Barbecued Pork Roast.........................................................................................................................38 Parmesan Spinach Roll-Ups ..........................................................................................................................39 Pepper Steak.................................................................................................................................................40 Quiche Supreme ...........................................................................................................................................41 Roast Pork Tenderloin with Cherry-Cranberry Glaze.................................................................................42 Savory 3-Cheese Quiche..............................................................................................................................43 Shrimp Casserole..........................................................................................................................................44 2 Mom’s Secret Recipes

Sicilian Grill...................................................................................................................................................45 Beef and Rice Crisp ......................................................................................................................................46 Oven Stew.....................................................................................................................................................47 Pork Chop Dinner ..........................................................................................................................................47 Quick and Spicy Chicken and Rice ...............................................................................................................48 Turkey Sloppy Joes ......................................................................................................................................48 Quick and Easy Tarragon Chicken ...............................................................................................................49 Barbecue Beef Bake .....................................................................................................................................50

Side Dishes ................................................................................................................................................51

Non-fat Garlic Bread....................................................................................................................................52 Candied Yams ................................................................................................................................................52 Potato Casserole ...........................................................................................................................................53 Florentine Rice..............................................................................................................................................53 Potatoes Au Gratin .......................................................................................................................................54 Broccoli and Rice Casserole .........................................................................................................................54 Portabella Wild Rice with Caramelized Onion Sauce ..................................................................................55 Winter Carrot Casserole..............................................................................................................................55 Vegetable Bake .............................................................................................................................................56 Creamy Red Beans and Rice with Caramelized Onions................................................................................56 Buttermilk Cheese Loaf................................................................................................................................57

Desserts & Sweets ..................................................................................................................................58

Chocolate Velvet Cheesecake ......................................................................................................................59 Cappuccino Cheesecake ................................................................................................................................60 Cherry Cheesecake .......................................................................................................................................61 Chocolate Turtle Cheesecake ......................................................................................................................62 Almond Amaretto Cheesecake .....................................................................................................................63 Best Ever Frosted Carrot Cake ...................................................................................................................64 Better Than Reese's Peanut Butter Candy .................................................................................................65 California Almond Pie....................................................................................................................................65 Caramel Butter Pecan Cake ..........................................................................................................................66 Cherry S'more Brownies ..............................................................................................................................67 Chocó-Honey Crunch Pecan Pie ....................................................................................................................68 Chocolate Fudge Cake...................................................................................................................................69 Chocolate Rocky Road Bars ..........................................................................................................................70 Country Time Lemon Loaf ............................................................................................................................71 Crunchy Carmel Apple Pie.............................................................................................................................72 Double Fudge Brownies ................................................................................................................................73 Grandma's Cinnamon Rolls ............................................................................................................................74 Lazy Daisy Cake ............................................................................................................................................75 Lemon Meringue Pie ......................................................................................................................................76 Marzipan Bars ...............................................................................................................................................77 No Bake Chocolate Oatmeal Cookies ...........................................................................................................78 O'Henry Bars................................................................................................................................................78 Oatmeal Raisin Cookies.................................................................................................................................79 Old Fashioned German Apple Cake ..............................................................................................................80 Peanut Butter Brownies................................................................................................................................81 Peanut Butter Frosties.................................................................................................................................82 Peanut Butter-Chocolate Chip Snaps...........................................................................................................83 Pecan Cheesecake Bars ................................................................................................................................84 Pecan Pie........................................................................................................................................................85 Prize Winning Chocolate Fudge....................................................................................................................86

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Soft Pretzels ................................................................................................................................................87 Upside Down Apple Pecan Pie .......................................................................................................................88

Soups ............................................................................................................................................................89

Barley Soup ...................................................................................................................................................90 Cauliflower Soup ...........................................................................................................................................90 Cream of Tomato Soup.................................................................................................................................91 Leek Soup......................................................................................................................................................91 Onion Soup ....................................................................................................................................................92 Potato Soup...................................................................................................................................................92 Chicken Gumbo..............................................................................................................................................93

Pasta Dishes ..............................................................................................................................................94

Lasagna..........................................................................................................................................................95 Almost Lasagna .............................................................................................................................................96 Manicotti.......................................................................................................................................................97 Stuffed Tuna Manicotti ...............................................................................................................................98 Quick Baked Pasta Family Style ..................................................................................................................99 Baked Mac and Cheese ...............................................................................................................................100 Quick Tetrazzini.........................................................................................................................................100 All at Once Spaghetti.................................................................................................................................101 Creamy Beef Noodle Combo.......................................................................................................................101 Hamburger Stroganoff ..............................................................................................................................102 Lighthouse Casserole..................................................................................................................................103 Mexican Spaghetti Pie................................................................................................................................104 Noodle Stroganoff .....................................................................................................................................105

Salads ........................................................................................................................................................106

Autumn Fruit Salad ....................................................................................................................................107 Bavarian Potato Salad.................................................................................................................................107 Bacon-Avocado Potato Salad......................................................................................................................108 Baja Chicken Pasta Salad ...........................................................................................................................109 Blackened Chicken with Caesar Salad .......................................................................................................110 Boston Bean Salad ......................................................................................................................................111 Caesar Salad Dressing, Low cal..................................................................................................................111 Buffet Make-Your-Own Salad ...................................................................................................................112 Chicken Salad..............................................................................................................................................112 California Chicken Salad.............................................................................................................................113 Cherry Tomato Salad..................................................................................................................................114 Chicken Taco Salad, Low Fat......................................................................................................................114 Caesar Salad ...............................................................................................................................................115 Chicken and Black Bean Salad ....................................................................................................................116 Chicken Caesar Salad .................................................................................................................................117 Cole Slaw .....................................................................................................................................................118 Creamy Fruit Salad.....................................................................................................................................119 Curried Spinach Salad ................................................................................................................................120 German Potato Salad ..................................................................................................................................121 Fresh Spinach Salad...................................................................................................................................121 Homemade Croutons ...................................................................................................................................122 Fluffy Fruit Salad.......................................................................................................................................122 Garlic Pasta Chicken Salad.........................................................................................................................123 Hawaiian Chicken Salad ..............................................................................................................................124 Hot Spinach and Mushroom Salad .............................................................................................................124 Lighter Chicken Waldorf Salad .................................................................................................................125 4 Mom’s Secret Recipes

Old-Fashioned Egg Salad ...........................................................................................................................125 Mediterranean Grilled Chicken Salad........................................................................................................126 Mixed Green Salad .....................................................................................................................................127 Pasta Salad Primavera ................................................................................................................................128 Tortellini Salad ...........................................................................................................................................129

Appetizers & Snacks .............................................................................................................................130

All-American Snack ....................................................................................................................................131 Cream Cheese Ball ......................................................................................................................................131 Blue Cheese and Cheddar Ball ....................................................................................................................132 Barbequed Chicken Appetizers..................................................................................................................133 Buffalo Wings .............................................................................................................................................133 Cheese-Spinach Appetizers .......................................................................................................................134 Mini-Quiches...............................................................................................................................................134 Dim Sum (Steamed Chinese Appetizers)...................................................................................................135 Mock French Pate .......................................................................................................................................136 Parmesan Chicken Wings ............................................................................................................................137 Salmon Rolls ................................................................................................................................................137 Potstickers..................................................................................................................................................138 Ravioli Appetizers.......................................................................................................................................139 Spinach - Romano Appetizer ......................................................................................................................139 San Antonio-Style Chicken Wings .............................................................................................................140 Sesame Chicken Fingers.............................................................................................................................141 Sensational Tomato Quiche .......................................................................................................................142 Spinach-Cheese Puffs ................................................................................................................................143 Spinach Dip .................................................................................................................................................144 Baked Party Dip ..........................................................................................................................................145 Multilayered Mexican Dip ..........................................................................................................................146

Crock Pot Meals ......................................................................................................................................147

Macaroni and Cheese ..................................................................................................................................148 Baked Potatoes ...........................................................................................................................................148 Barbeque Beef Stew...................................................................................................................................149 Barbecue Pork Roast ..................................................................................................................................149 Barbecue Chicken .......................................................................................................................................150 Casserole in the Cooker..............................................................................................................................150 Barbecued Meatballs..................................................................................................................................151 Cheddar Potato Slices ................................................................................................................................152 Corn Chowder..............................................................................................................................................152 Chili..............................................................................................................................................................153 Baked Beans ................................................................................................................................................153 Chili Chicken................................................................................................................................................154 Chicken And Rice ........................................................................................................................................154 Creamy Chicken and Rice............................................................................................................................155 Autumn Pork Chops .....................................................................................................................................156 Beef Burger Stroganoff ............................................................................................................................156 Beef Fajitas ................................................................................................................................................157 Beef Stew ...................................................................................................................................................158 Chicken and Dumplings ...............................................................................................................................159 Chicken Noodle Soup ..................................................................................................................................160 Chicken Stew ..............................................................................................................................................161 Potato Soup.................................................................................................................................................161 Garlic Roasted Chicken...............................................................................................................................162

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Lemon Baked Chicken .................................................................................................................................162 Maple-Flavored Barbecue Chicken.............................................................................................................163 Salmon Bake in Crockpot ............................................................................................................................163 Scalloped Potatoes .....................................................................................................................................164 Sweet ‘N’ Sour Chicken ..............................................................................................................................164 Teriyaki Sauce Wings.................................................................................................................................165 Turkey and Rice Casserole .........................................................................................................................165

Food for Kids ...........................................................................................................................................166

All-Star Fudgey Baseballs and Bats ..........................................................................................................167 Apple Smiles ...............................................................................................................................................168 Daisy Apple .................................................................................................................................................168 Jello Aquarium Recipe ................................................................................................................................169 Dirt Cups .....................................................................................................................................................169 Apple Pancakes............................................................................................................................................170 Bologna and Cheesewich .............................................................................................................................170 Peanut Butter and Jelly French Toast ......................................................................................................171 Microwave Carmel-corn ..............................................................................................................................171 Peanut Butter Chocolate Rice Krispie Treats ...........................................................................................172 Kids Snackin' Corn......................................................................................................................................172 “Puppy Chow” ...............................................................................................................................................173 Cheerio Bars ...............................................................................................................................................173 Cling-ons ......................................................................................................................................................174 Homemade Cracker Jacks..........................................................................................................................174 Kids Popcorn Balls .......................................................................................................................................175 Peanut Butter Candy...................................................................................................................................175 Peanut Butter Nanaimo Bars......................................................................................................................176 Caramel Corn ...............................................................................................................................................177 Gelatin Rainbow...........................................................................................................................................177

Punch ..........................................................................................................................................................178

“What Hit Me” Punch .................................................................................................................................179 White House Pink Fruit Punch ...................................................................................................................179 "Sting-Like-A-Bee" Punch ..........................................................................................................................180 Aloha Fruit Punch .......................................................................................................................................180 Angelfrost Punch ........................................................................................................................................181 Aunt Cindy's Punch .....................................................................................................................................181 Berry Colada Punch .....................................................................................................................................182 Cranberry-Lemon Punch .............................................................................................................................182 Grapefruit-Strawberry Punch ...................................................................................................................183

Grill Meals ................................................................................................................................................184

Southwestern Kabobs.................................................................................................................................185 Bar-B-Q: Smoke-Grilled Salmon ................................................................................................................186 Barbeque-Spiced Grilled Tenderloin Steaks.............................................................................................186 Butterflied Pork Loin on the Grill..............................................................................................................187 Down Home Grilled Hamburgers ................................................................................................................188 Entrecote Bercy (Grilled Beef Steak) ......................................................................................................189 Escalibada (Grilled Vegetables) .................................................................................................................190 Firecracker Grilled Alaskan Salmon ..........................................................................................................191 Galveston Grilled Chicken...........................................................................................................................192 Grilled Bratwurst........................................................................................................................................193 Grilled Chicken Thighs................................................................................................................................194 Grilled Garlic Bread ....................................................................................................................................194 6 Mom’s Secret Recipes

Grilled Marinated Spicy Ribs .....................................................................................................................195 Grilled Mustard Turkey..............................................................................................................................196 Jazzy Lime Grilled Chicken ........................................................................................................................197 Grilled Salmon with Honey Mustard Glaze................................................................................................198

Specialty Foods.......................................................................................................................................199

Dairy Queen Blizzard .................................................................................................................................200 Orange Julius..............................................................................................................................................200 Wendy's Frosty ..........................................................................................................................................201 Bisquick .......................................................................................................................................................201 Spicy Beef Jerky........................................................................................................................................202 Smoked Turkey Jerky ................................................................................................................................202 Chinese Beef Jerky ....................................................................................................................................203 Western Barbecue Jerky...........................................................................................................................204 Hawaiian Jerky ...........................................................................................................................................205 Cracker Jack...............................................................................................................................................206 Hidden Valley Ranch Dressing....................................................................................................................207 Kraft Macaroni and Cheese........................................................................................................................208 Amish Bread Starter..................................................................................................................................209 Amish Friendship Bread .............................................................................................................................210

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Breakfast Meals

8 Mom’s Secret Recipes

Waffles Makes 6 Servings 2 c. flour 3 tsp. baking powder 1/2 tsp. salt 2 eggs 1 2/3 c. milk 2 tbsp. melted fat Sift the flour, baking powder, and salt together. Beat the yolks and whites of the eggs separately. Add the beaten yolks and the milk to the dry ingredients and then stir in the melted fat. Beat the egg whites stiff and fold them into the batter. While the waffle mixture is being prepared, heat the waffle iron. Then grease it thoroughly on both sides with a rind of salt pork or a cloth pad dipped in fat, being careful that there is no excess fat, as it will run out when the iron is turned over. With the iron properly greased and sufficiently hot, place several spoonfuls of the batter in the center and close the iron. By so doing, the batter will be pressed out to cover the entire surface. In pouring the batter, do not cover the entire surface of the iron with batter nor place any near the outside edge, for it is liable to run out when the iron is closed. In case this happens, be sure to put in less batter the next time. Allow the waffle to brown on the side near the fire and then turn the iron, so as to brown the other side. When the waffle is sufficiently brown, remove it; then grease the iron and repeat the process.

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Griddle Cakes Makes 6 Servings 3 c. flour 5 tsp. baking powder 1 tsp. salt 1/4 c. sugar 1 egg 2 1/4 c. milk 2 tbsp. melted fat Mix and sift the flour, baking powder, salt, and sugar. Beat the egg, add to it the milk, and pour this liquid slowly into the dry ingredients. Beat the mixture thoroughly and then add the melted fat. Bake the cakes on a hot griddle as soon as possible after the batter is mixed.

Popovers with Fruit Makes 6 Servings 1 c. flour 1/4 tsp. salt 1 c. milk 1 egg Applesauce, marmalade, preserves, jelly or canned fruit Mix the flour, salt, and milk in a bowl, and then drop in the unbeaten egg. Beat all with a rotary egg beater until the mixture is perfectly smooth and free from lumps. Grease and warm gem irons or popover cups. Then fill them about two-thirds full of the popover batter. Bake in a moderate oven for about 45 minutes or until the popovers can be lifted from the cups and do not shrink when removed from the oven. To add the fruit, cut a slit in the side of the popovers as soon as they are removed from the oven and insert a few spoonfuls of fruit. These may be served either warm or cold as a breakfast dish, or they may be sprinkled with powdered sugar and served with cream for a dessert or a lunch dish. 10 Mom’s Secret Recipes

Corn Griddle Cakes Makes 6 Servings 1/2 c. corn meal 1-1/2 c. boiling water 2 c. milk 2 c. flour 5 tsp. baking powder 1-1/2 tsp. salt 1/4 c. sugar 1 egg 2 tbsp. melted fat Add the corn meal to the boiling water, boil 5 minutes, and turn into a bowl. Then add the milk. Next, mix and sift the flour, baking powder, salt, and sugar, and stir them into the first mixture. Beat the egg and add to the whole. Finally, stir in the melted fat. Bake on a hot griddle.

Sour-Milk Griddle Cakes Makes 6 Servings 2 1/2 c. flour 1/2 tsp. salt 2 tbsp. sugar 1 tsp. soda 2 c. sour milk (not thick) 1 egg Mix and sift the flour, salt, sugar, and soda. Add to these the sour milk and the egg well beaten. If the milk is thick, the quantity should be increased accordingly. Beat the mixture thoroughly and bake at once on a hot griddle.

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Eggs Mexicana 2 tbsp butter 4 tbsp finely chopped onion 4 red peppers, cut into strips dash of chili pepper ½ pint of whole tomatoes eggs, 2-3 per person, scrambled salt & pepper, to taste Put butter in a saucepan. Add chopped onion and shake until the onion is soft, but not brown. Then add red peppers, chili pepper and tomatoes. Add salt and pepper. Let this cook slowly while you scramble the desired quantity of eggs. When the eggs are ready to serve, put two tbsp of this sauce on the side of each dish, and serve.

Eggs Baked in Tomato Sauce 1 can tomato sauce 4 to 6 fresh eggs ½ c grated cheddar cheese Pour half the can of tomato sauce in the bottom of a baking dish. Break in eggs, cover with the other half of the sauce, dust the top with grated cheese, and bake in a moderate oven until "set," about 15 - 20 minutes.

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Quick and Easy Waffles 4 eggs 1 c milk 1 tbsp baking powder 1/2 tsp salt (optional) 2 c flour 1/2 c butter; melted 1 tbsp sugar 1 tsp vanilla (optional) Beat eggs and sugar until light and foamy. Add cooled melted butter, milk and vanilla extract. Sift flour and baking powder and add to egg mixture. Add salt & beat well. Bake and serve.

Eggs Scrambled With Fresh Tomatoes 3 tomatoes 4 eggs 1 teaspoonful of onion juice 1 level teaspoonful of salt 1 tsp pepper 2 tbsp of butter Peel the tomatoes, cut them into halves and squeeze out the seeds. Cut the tomatoes into small bits put them into a saucepan with the salt, pepper and butter. When these are hot, add the eggs, beaten until well mixed, stir until the eggs are "set," turn into a heated dish, garnish with toast and serve.

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Eggs Bernaise 6 whole eggs 4 yolks eggs 4 tbsp stock 4 tbsp olive oil 1 tbsp chopped parsley 1 tbsp tarragon vinegar 1 tbsp butter 1 tbsp flour 1/2 c strained tomato 1 tsp onion juice 1/2 tsp salt 5 English muffin halves or slices of bread, toasted Put the stock, yolks of eggs and olive oil into a saucepan. Stir over hot water until you have a thick, smooth sauce like mayonnaise; remove from stove. When slightly cool stir in the tarragon vinegar and parsley. Melt butter and add the flour. Then add the tomato, and when boiling add salt and pepper. Heat a platter, butter the English muffins / toast, put them on the hot platter. Poach the eggs. Put one poached egg on each slice of toast; fill the bottom of the dish with tomato sauce and put a tbsp of Béarnaise sauce on top of each egg. These may be garnished with a little chopped parsley.

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Apple Fritters 3 good juicy cooking apples 3 eggs 6 oz. of fine wheat meal 1/2 pint of milk sugar to taste Pare and core the apples, and cut them into rounds 1/4 inch thick. Make a batter with the milk, wheat meal and the eggs; beating well and adding sugar to taste. Have a frying-pan ready on the stove with boiling oil or butter, dip the apple slices into the batter and fry the fritters until golden brown. Drain them on paper towels, and keep them hot in the oven until all are done.

Blue Ribbon Blueberry Muffins Makes 6 big muffins 2 1/2 cups flour 2 tsp Baking Powder 1 tsp Baking Soda 1/2 tsp cinnamon 1 pinch salt 1 1/2 cups brown sugar 2 tsp vanilla 1 egg 2/3 cup vegetable oil 1 1/2 tbsp orange juice concentrate 1 cup buttermilk 2 cups blueberries Mix together flour, baking powder & soda, cinnamon & salt. In another bowl mix: brown sugar, vanilla, egg, oil and orange juice. Mix, then add buttermilk. Add dry ingredients to wet, and then add blueberries. Bake at 400°F for 15 minutes, and then reduce heat to 350°F for 15 minutes more. 15 Mom’s Secret Recipes

Cinnamon Puff Muffins 1/3 cup butter, softened 1/2 cups sugar 1 egg 1 1/2 cups flour 1 1/2 tsp baking powder 1/2 tsp nutmeg 1/2 cup milk **Topping** 1/4 cup butter, melted 1/2 cup sugar 1 tsp cinnamon Cream together butter, sugar, and egg; set aside. Sift together flour, baking powder, and nutmeg. Add dry ingredients to butter mixture, alternating with the milk. Spoon into 12 well-greased muffin cups. Bake at 350°F for 13 to 15 minutes. Topping: Combine sugar and cinnamon. Allow muffins to cool 5 minutes. Dip tops in melted butter and then roll the tops in cinnamon mixture.

Maple Corn Muffins Makes 12 Muffins 1 1/3 c flour 2/3 c cornmeal 3 tsp baking powder 1/3 c maple syrup 2 eggs 2/3 c milk 1/2 tsp salt 1/2 c shortening, melted Stir dry ingredients together. Beat eggs in bowl; add milk, maple syrup and shortening. Blend dry ingredients in quickly to just moisten flour. Pour into 12 muffin tins and bake at 425°F for about 20 minutes. 16 Mom’s Secret Recipes

Cranberry Vanilla Chip Muffins Makes 1 1/2 - 2 dozen medium-size muffins 3 c flour 3/4 tsp salt 1 tsp baking soda 1 c sugar 2/3 c butter, melted 2 eggs 3/4 c plain yogurt 1/4 c buttermilk 1 c vanilla chips 2 c cranberries, frozen 1 tsp almond extract **Topping** 1/2 c butter, melted 1/2 c sugar Whisk together flour, baking powder, salt, and baking soda in a large mixing bowl; set aside. In a separate mixing bowl, with electric mixer, beat sugar and 2/3 cup melted butter until well blended, about 1 minute. Beat in eggs one at a time. Combine yogurt and buttermilk; add yogurt mixture, chips, cranberries, and extract to egg mixture. Stir to blend. Gradually add dry ingredients to moist mixture; stir just until combined. Spoon batter into muffin tin, about 2/3 full. Bake at 375°F for 15 to 20 minutes or until golden brown. Dip hot, baked muffins into melted butter and then into sugar to add topping.

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Nordic Raspberry Muffins

3 c flour 3 tsp baking powder 1 c brown sugar 1 tsp cinnamon 3 ea eggs 2/3 c oil 1 tsp vanilla 1/2 c buttermilk 2 c raspberries **Topping** 1/2 c walnuts, chopped 1/2 c brown sugar 1 tsp cinnamon Combine dry ingredients; set aside. Beat together eggs, oil, vanilla and buttermilk. Add to dry mix until moistened. Carefully fold in raspberries. Grease muffin pan. Fill 3/4 full; top with topping mixture. Bake at 350°F for 20 to 22 minutes. Topping: Mix all ingredients together.

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Wedding Morning Blueberry Pastry

**Crust** 1/2 c butter, Softened 1/4 C. sugar 1 egg 1 1/2 C. unbleached white four **Orange Cream** 1/8 c candied orange rind 1/4 c water (approx.), boiling 1 c sour cream 1 tbsp sugar 2 tbsp flour 2 egg yolks **Blueberry Filling** 1 c blueberries -previously frozen okay water to cover in saucepan 1 tbsp sugar 2 tbsp cornstarch (or arrowroot) fresh blueberries as needed for garnish Start by boiling water to soak orange peel. Cook berries in a single layer on the bottom of the sauce pan until mushy. Add sugar, drain orange peal water and mix with arrowroot when cooled to dissolve, add the blueberries and stir until set a few minutes. Make a well in the middle of the pastry flour, mix in by hand or wooden spoon: the butter, egg yolks and sugar until it forms a soft dough. Chill. Rinse blueberry sauce pan and put in sour cream. Puree the egg yolks and softened rind in a food processor, add egg and rind mixture with flour and sugar to sour cream and cook together over a low flame. Roll out chilled tart dough, cut with large round cookie cutter and place in mini-tartlet pan, fluting edges. Bake 12 min. at 350°F, chilling first for best results. Place Pastry cream in cooled tart shell, fresh blueberries and blueberry sauce on top, chill before serving. Will hold at room temperature.

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Banana Split French Toast Makes 8 servings 10 oz maraschino cherries, canned 1 lb French bread 8 oz cream cheese, softened 1/4 c granulated sugar 1 tsp vanilla extract 8 oz crushed pineapple, drained 1/3 c miniature semisweet chocolate chips 4 eggs 1/3 c milk 4 ripe bananas, halved lengthwise 2 c frozen whipped topping, thawed 1/4 c pecans, chopped maple syrup, warmed Cut 4 maraschino cherries in half; set aside for garnish. Chop remaining cherries. Cut off and discard ends of bread loaf. Slice remaining loaf into 16 (1/2-inch to 3/4-inch) slices. Combine cream cheese, sugar and vanilla in a medium mixing bowl; beat with an electric mixer at medium speed 3 to 4 minutes, or until creamy. By hand, stir in pineapple, chocolate chips and chopped cherries; mix well. Spray a 15x10x1-inch baking pan with nonstick cooking spray. Combine eggs and milk in a shallow bowl or pie plate. Dip one side of 1 bread slice into egg mixture. Place on baking pan, dipped side down. Gently spread with 1/8 of cream cheese mixture; top with a banana half. Repeat with 7 more slices. Dip one side of each of the remaining 8 bread slices in egg mixture. Place, dipped side up, on top of banana Bake in a preheated 350°F oven 35 to 40 minutes or until tops are light golden brown and centers are set. To serve, top each serving with 1/4 cup whipped topping, 1-1/2 teaspoons chopped pecans and 1 reserved cherry half. Serve with maple syrup.

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Lunch Meals

21 Mom’s Secret Recipes

Reuben Sandwich 8 slices pumpernickel or dark bread 1/2 lb. thinly sliced corned beef 1 (8 oz.) can well drained sauerkraut 2 tbsp Thousand Island dressing 4 sliced Swiss cheese Toast bread and arrange four slices on paper plates. Top each slice with corned beef, then sauerkraut, salad dressing, and cheese. Top with other slices of bread. Cook uncovered 3 to 3 1/2 minutes, or until cheese is melted. Serve immediately.

Curried Turkey Pita Pockets Makes 12 pocket sandwiches 1 lb pkg. fresh turkey breasts, cut into strips Salt and pepper 2 tbsp vegetable oil 2 apples, unpeeled cubed about 2 c. 1 bunch green onions, finely chopped about 1/2 c. 3 stalks celery sliced about 1 c. 3/4 c. mayonnaise 3/4 c. apple-cranberry chutney 1 tbsp curry powder 6 pita bread pockets, sliced in half Lettuce leaves Season turkey with salt and pepper. In a large frying pan, heat oil over medium heat. Add turkey and brown all over, about 10 minutes. Remove from pan and set aside to cool. Once cooled, cut the turkey pieces into cubes. In a large bowl, combine turkey, apples, onion and celery. Blend mayonnaise, chutney and curry. Pour dressing over turkey mixture and toss gently. Cover and refrigerate 1 hour. Line pita bread with lettuce leaves; fill with turkey mixture.

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New York Submarine Sandwiches Makes 4 Servings 4 (6") or 2 (12") hoagie rolls olive oil red wine vinegar Italian seasoning 12 slices provolone cheese 12 slices boiled ham 12 slices hard salami 2 sliced tomatoes 1/4-1/2 head shredded lettuce 1 sm. onion, sliced into thin rings Split rolls. Sprinkle liberally with olive oil. Then add vinegar and then the Italian seasoning. Layer 3 slices each of the provolone, ham and salami on each roll. (Or 6 each on the 12 inch rolls.) Place sliced tomatoes, onions and shredded lettuce on top of cold cuts. Slice 12 inch rolls in half to serve.

Monte Carlo Sandwiches

8 slices whole wheat bread, dry or old 4 slices ham, cooked 4 slices turkey breast, cooked 4 slices Swiss cheese 4 eggs, beaten 1/2 c. milk 1/4 tsp. salt On each of four bread slices, place 1 slice each of ham, turkey and cheese. Cover with remaining slices of bread. In a bowl, beat eggs, milk and salt together. Dip each sandwich carefully into egg mixture, turning to dip each side. Fry in sprayed or oiled pan like you would French toast, making sure cheese is melted and meat is hot. May be put on sprayed cookie sheet; bake at 375°F, turning once. 23 Mom’s Secret Recipes

Chef Salad Sandwich Makes 4 servings 4 slices fresh dark rye bread 2 tsp. butter iceberg or leaf lettuce 1/2 c. Thousand Island dressing 1 (3 oz.) pkgs. water-sliced cooked ham 1 (3 oz.) pkg. water-sliced smoked turkey 4 oz. sliced Swiss cheese 2 hard cooked eggs 8 black olives, pitted 8 red cherry tomatoes 4 sweet gherkins 6 slices crisp, cooked bacon 4 slices dark rye bread, toasted, buttered Butter the un-toasted bread. Place it on each of four serving plates. Top each slice with lettuce. Spread 2 tbsp of dressing over lettuce. Divide the ham and turkey into four portions each. Arrange on top of each serving. Top with cheese, cut into julienne sticks. Arrange on each sandwich 2 quarters of hard cooked eggs, 2 black olives, 2 red cherry tomatoes, halved, and 1 sweet gherkin, halved. Top with bacon. Add more dressing or pass dressing in a small bowl. Surround with toasted rye bread, cut into quarters.

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Stuffed Sandwich to Go

1 8 oz. cream cheese 1/4 c. finely chopped green onion 1/4 c. finely chopped walnuts 1/4 tsp. garlic powder 1 loaf unsliced French Vienna 12" x 5" bread 1/4 lb. fresh spinach 1/2 lb. Swiss cheese 1/2 c. alfalfa sprouts butter 3/4 lb. boiled ham, sliced thin heavy duty foil, enough to wrap loaf. Stir together cream cheese, walnuts, green onion and garlic. Set aside. With serrated knife, slice top off the bread. Cut down around loaf edge about 1/2" from the side and bottom crust. With a fork pull out the interior of the bread. Butter the cavity and top slice; line the cavity with ham so that slice overlaps sides. Top with half the spinach then half the Swiss cheese. Spread cream cheese mixture over Swiss cheese layer. Top with alfalfa sprouts, the remaining Swiss cheese and remaining spinach. Fold the ends of ham over spinach to cover top. Wrap bread in foil. Chill several hours. Slice and serve.

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Chicken Sandwiches

1 lg. or 2 sm. chickens 3 eggs Salt and pepper Celery salt 2 to 3 slices dry bread Chicken broth Cook chicken and remove meat from bones. Shred chicken; do not grind. Add beaten eggs, salt, pepper, celery salt and broken up bread. Add chicken broth to make right consistency for a sandwich. Bake at 350°F for 1 hour or longer, if needed.

Turkey Sandwiches

8 slices whole wheat or rye bread Reduced calorie salad dressing 1 med. onion, thinly sliced, red or white 4 oz. fresh mushrooms, sliced Lettuce leaves 12 oz. shaved turkey mozzarella cheese Lightly spread bread with salad dressing. Using 1 teaspoon oil, sauté onion and then mushrooms; cook until tender. Layer with turkey slices, onion and mushroom mixture, lettuce and top with remaining slices of bread. Open face sandwiches can be made by layering turkey, onion and mushroom mixture and then topped by slice of mozzarella cheese. Heat in toaster oven or broiler until cheese begins to melt and slightly browned.

26 Mom’s Secret Recipes

Dijon Cheese Steak Sandwiches Makes 6 sandwiches 1/2 lb. Velveeta cheese, cubed 1/4 c. milk 1 tbsp. Dijon mustard 1/4 c. green onion slices 2 tbsp. margarine 1 lb. thin roast beef slices 6 (8 inch) French bread rolls, split Combine Velveeta cheese, milk and mustard in saucepan; stir over low heat until smooth. Sauté onions in margarine. Add meat, mix lightly until thoroughly heated. Fill rolls with meat mixture - top with sauce.

Fiesta Style Sloppy Joes

1 Pillsbury Grands! Refrigerated Flaky Biscuits 1 Pound ground beef 1 Small onion -- chopped 1 - 11 Ounces Green Giant Mexicorn 1 can condensed tomato soup 1/4 cup water 1 1/4 tsp chili powder 1/8 tsp hot pepper sauce -- up to 1/4 Heat oven to 375° F. Bake biscuits as directed on can. Meanwhile, in large skillet brown ground beef, bell pepper and onion; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until thoroughly heated. To serve, split warm biscuits; place 2 halves on each plate. Spoon hot beef mixture over biscuit halves.

27 Mom’s Secret Recipes

Dinner Meals

28 Mom’s Secret Recipes

Andy's Skillet Supper

1 pound chicken breasts, skinned and boned 2 tbsp oil 1 medium onion, chopped 2 tsp chili powder 1/2 tsp cumin 1/2 tsp oregano leaves -- crushed 1/2 c chicken broth 1 1/2 c V8 juice 19 ounces canned kidney beans rice Cut the chicken into 1/2-inch pieces. In hot oil, cook chicken, onion, chili powder, cumin and oregano until the chicken turns white. Stir in broth and juice, heat until boiling, and then reduce heat to low. Simmer 10 minutes. Add beans, liquid and all, stir, cover and simmer for another 10 minutes. Stir occasionally. Serve over rice.

29 Mom’s Secret Recipes

Creamed Tuna Fish Makes 6 Servings 3 Tbsp. butter 3 Tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1/8 tsp. paprika 1-1/2 c. hot milk 1-1/2 c. tuna fish 1 egg Melt the butter in a saucepan and add the flour, salt, pepper, and paprika. Stir well, pour in the milk, and when this has thickened add the tuna fish. Allow this to heat thoroughly in the sauce. Just before serving, add the slightly beaten egg and cook until this has thickened. Pour over toast and serve. Salmon Mold Makes 6 Servings 2 c. salmon 2 tbsp. vinegar 1/2 tsp. salt 1/8 tsp. pepper 1 tbsp. gelatin 1-1/2 c. boiling water Remove all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork. Add the vinegar, salt, and pepper. Prepare the gelatin by dissolving it in the boiling water. Add the seasoned salmon to the prepared gelatin. With cold water, wet a ring-shaped mold having an open space in the center. Pour the salmon and gelatin mixture into this mold, and allow it to stand until it solidifies. Arrange a bed of lettuce leaves on a chop plate, turn the mold out on this, and fill the center with dressing. Serve at once.

30 Mom’s Secret Recipes

"To The Moon" Chili Makes 6 Servings 1 lb beef, ground 1 pkg chili-o seasoning mix 1/2 c water 1 can (14-1/2oz) whole tomatoes, cut up 1 can (16oz) kidney beans, drained 1 tbsp cayenne pepper sauce 1 red pepper, chopped, -optional 1 green onion, chopped, -optional 1 c. cheddar cheese, shredded -optional In a Dutch oven brown ground beef; drain. Stir in seasoning mix, water, tomatoes, beans and cayenne pepper sauce. Bring to a boil; reduce heat and simmer, cover, 10 minutes. Garnish with chopped red pepper, green onion and cheese, if desired.

For more great chili recipes check out 600 Recipes for Chili Lovers

Chinese Burgers

2 lb beef, ground 3/4 c soy sauce, divided 1 tsp ginger, ground pepper, to taste 6 tbsp bean sprouts 5 oz chopped water chestnuts, drained 1/4 c green onion, chopped In a large mixing bowl combine meat, 1/4 cup soy sauce, ginger and pepper. Toss with fork until well blended. Shape in 12 - 3" patties. Combine sprouts, water chestnuts, green onions & 1/2 cup soy sauce. Spoon mixture onto 6

31 Mom’s Secret Recipes

patties. Cover with 6 remaining patties & seal by pressing meat edges together. Place burgers on rack of broiling pan. Brush with soy sauce. Broil 3-4 minutes on each side, basting with remaining soy sauce. Serve on buns.

Artichoke Crab Paella Makes 6 Servings 3 tbsp olive oil 2 c white arborio (or pearl -rice) 2 c red onions, chopped 1 c red bell pepper, chopped 1 tbsp garlic, minced 1 c dry white wine 1 qt fat-skimmed chicken broth 2 marinated artichokes,(6 oz. -each) 1/4 c parsley, chopped 1 c shelled, (1/2 lb.) cooked crab 1/2 c pitted, chopped oil-cured olives pepper In an ovenproof 14-inch-wide, 2- to 3-inch-deep frying pan (or 5-to 6-quart pan) over medium heat, frequently stir oil and rice until rice is opaque, about 5 minutes. Add onions, bell pepper, and garlic; stir often until onions are limp, 5 to 8 minutes. Add wine, broth, and artichokes with marinade. Bring to a boil over high heat, stirring occasionally. Cover tightly with lid or foil and bake in a 350°F oven until liquid is absorbed, 20 to 30 minutes. Stir in parsley. Arrange crab and olives on risotto. Season to taste with pepper.

32 Mom’s Secret Recipes

Beef Pot Pie Yields 2 large pot pies **Crust** 2/3 c shortening plus 2 TBSPSP 1 c flour 1 c whole wheat flour 1 tsp salt 4 tbsp cold water, up to 5 TBSPSP **Filling** 1 pt beef chunks and juice, or ground beef 2 pt water 5 medium potatoes cut into small chunks 1 tbsp salt, or to taste 1 lb mixed vegetables, frozen 1 md onion, chopped Crust: Cut shortening into flour & salt mixture until it resembles fine crumbs. Sprinkle with water, 1 tbsp at a time, tossing with fork until all flour is moistened & pastry cleans from side of bowl. Gather pastry into ball, split in half. Roll one half out for bottom crust & line pie plate. Fill with meat filling. Roll out remaining dough for top crust & place over filling. Flute edges to seal, pick top with fork to allow steam to escape. Bake 350°F for approximately 1 hour 30 minutes or until crust is golden brown. Filling: Place all ingredients in stew pot and cook on fast boil until potatoes are tender. Add mixture of 3 tbsp cornstarch in 1 cup warm water to stew, stirring constantly while adding. Cook additional 10 minutes. Additional cornstarch may be needed. Pour into prepared pastry lined pie plate, top with 2nd crust. Follow baking directions. Yields 2 large pot pies.

33 Mom’s Secret Recipes

Cheese and Tomato Strata Makes 6 Servings 1 tomato and basil pasta sauce 1 loaf of French bread, cut into 1 inch slices 1 1/2 lb mozzarella cheese, grated 2 tbsp fresh basil, chopped 6 eggs 2 1/2 c Parmesan cheese, grated salt and pepper, to taste Butter a 9x 13 inch pan. Place a single layer of bread slices on the bottom, not over lapping, but laying flat. Pour half of the tomato sauce over the bread, sprinkle half the mozzarella cheese on top, and half of the basil on top of the cheese. Place a second layer of bread in the pan. And repeat with the mozzarella and basil. Top this layer with the remaining French bread, arranging them in an overlapping pattern. Using a skewer, poke deep holes through the layers, approximately 1 inch apart. Beat the eggs and milk together in a large bowl. Add Parmesan cheese, salt and pepper and stir. Pour this mixture over the bread and refrigerate for at least 2 hours or over night. Cover with plastic wrap while in the refrigerator. Preheat oven to 375°F. Uncover baking dish and bake for 40 to 50 minutes or until puffed and well browned. Let stand for 10 minutes before slicing into squares.

34 Mom’s Secret Recipes

Coq Au Vin Rosettes

1/2 c Muenster cheese 1/4 c Swiss cheese 1/4 c Romano cheese 4 oz cream cheese 2 chicken breasts 8 lasagna noodles 4 oz mushrooms 1 tbsp butter 1/4 c onions, diced 1/3 c white wine 1 tsp savory 1/2 tsp coarse black pepper 1/4 c sour cream 1 tbsp flour 1/4 c cream toasted almonds, slivered Cut chicken meat into small chunk pieces. In skillet, sauté butter, onion and mushrooms (about 5 minutes). Add chicken to onion and mushrooms; cook over medium heat about 5 minutes. Add wine and savory Cook 10 minutes, covered, on medium-low. Cook noodles as directed and run under cold water. Cut off bottom frill of noodles. Roll noodles, leaving a 2 1/2" center and stand up in casserole dish. Using a slotted spoon, spoon chicken mix into each noodle center. Dice cream cheese into cubes and add to skillet with wine sauce; heat till melted. Mix together sour cream, cream and 1 tbsp flour; add to skillet. Stir till blended. Add cheeses and pepper; stir till melted. Spoon over lasagna rings; garnish with almonds. Bake at 325°F for 20 to 25 minutes.

35 Mom’s Secret Recipes

Easy Dairyland Casserole Makes 8 Servings 3 tbsp butter, divided 1/3 c scallions, sliced 1 dash Worcestershire sauce 8 oz cream cheese, softened 8 oz noodles, cooked & drained 1 1/2 lb ground round 16 oz tomato sauce 1/2 c sour cream 1 c cottage cheese Preheat oven to 350°F. Butter 2 quart dish. In large skillet, melt 1 tbsp butter. Brown beef. Add scallions. Add tomato sauce and Worcestershire. Combine cream cheese, sour cream, and cottage cheese. Place 1/2 the noodles in bottom of dish. Cover with cheese mixture. Pat remaining noodles on top of cheeses. Top with beef mixture. Bake 20 minutes.

36 Mom’s Secret Recipes

Indonesian Pasta

1/2 c rice wine vinegar 1/2 c water 1/4 c brown sugar 1 c roasted peanuts, unsalted 2 tbsp fresh ginger root, grated 1 tbsp garlic, minced 1 pinch red pepper flakes 1/2 t salt 3 tbsp soy sauce 1 tbsp sesame oil 4 green onions, chopped & sauté in 1 tsp peanut oil 1 lb thin spaghetti pasta, cooked according to pkg directions 16 oz frozen stir-fry vegetables -cooked according to pkg directions 6 oz frozen pea pods (garnish) -cooked red and yellow peppers -(garnish) Combine vinegar, water, and brown sugar in small saucepan. Bring to boil; cook 5 minutes, stirring occasionally to dissolve sugar. Remove from heat and cool. Puree together peanuts and vinegar-sugar mixture in food processor until smooth. Add ginger root, garlic, red pepper flakes, and salt; mix well. Add soy sauce and sesame oil, beating well. Warm slightly in skillet and add green onions, sauté in peanut oil. Add stir-fry veggies and pasta to sauce and mix in large bowl. Garnish with pea pods and red and yellow peppers. Peanut sauce itself will keep up to 10 days, covered, in refrigerator. Makes 2 cups.

37 Mom’s Secret Recipes

Oven Barbecued Pork Roast Makes 12 Servings 3 lb boneless rolled top loin pork roast 3 large garlic, sliced 1 tsp pepper, coarsely ground 1/4 tsp whole sage, Dried 1/4 tsp whole thyme, Dried vegetable cooking spray 1 c onions, sliced 1/2 c chicken broth 8 oz tomato sauce 1/4 c chili sauce 1/4 c ketchup 1/4 c cider vinegar 1/4 c lemon juice 3 tbsp Worcestershire sauce 2 tbsp brown sugar 2 tsp Dijon mustard 1/4 tsp paprika 1/4 tsp red pepper If roast has visible fat, untie strings & trim off fat. Replace & tie string at 2" intervals. Cut deep slits in roast & insert garlic. Combine pepper, sage & thyme; rub over surface of roast. Coat a non-stick skillet with cooking spray; place over medium high heat until hot. Add pork roast and brown on all sides. Add onion & sauté until tender. Add chicken broth, bring to a boil. Transfer to baking dish. Bake roast, uncovered at 350°F for 30 minutes. Combine tomato sauce & remaining ingredients in a medium saucepan. Bring to a boil over medium heat; pour over pork roast. Bake an additional 35-45 minutes or until meat thermometer inserted in center of roast registers 160°F. Slice roast; serve with sauce.

38 Mom’s Secret Recipes

Parmesan Spinach Roll-Ups

1 egg 2 pkg Pillsbury Refrigerated Parmesan, 10 5/8 oz pkg Breadsticks 1 lb Green giant Frozen Cut Leaf Spinach, thawed & squeezed to drain 2 oz mozzarella cheese, shredded, about 1/2 cup 1 tsp lemon juice 1 tbsp flour Heat oven to 350°F. Lightly grease cookie sheets or use ungreased baking stone. In medium bowl, combine egg and contents of both containers of Parmesan spread from breadsticks; beat well with wire whisk. Add spinach, cheese and lemon juice; mix well. Sprinkle work surface with flour. Unroll dough onto floured surface. Separate into 20 breadsticks. Press or roll each breadstick to form 7x1 1/2-inch strip. Spread each strip with about 1 tbsp spinach mixture. Roll up, starting at shortest end; pinch end of dough to seal. Place rolls, cut side up, 3 inches apart on lightly greased cookie sheets. Bake at 350°F. for 20 to 25 minutes or until golden brown. Serve warm.

39 Mom’s Secret Recipes

Pepper Steak

1/2 c butter 2 lb beef steak, cut in strips 1/4 tsp garlic salt 1/2 c onions, chopped 2 green peppers cut in strips 1 lb tomatoes, canned 1 beef bouillon cube, crushed 1 tbsp cornstarch 1/4 c water 3 tbsp soy sauce 1 tsp sugar 1 tsp salt In skillet melt butter, add beef strips and sprinkle w/garlic salt. Sauté. Stirring occasionally until browned. Remove meat from pan, add onions & peppers, sauté for 2 minutes. Return meat along w/tomatoes and bouillon. If using round steak, simmer 30-40 minutes. Blend cornstarch, water, soy sauce, sugar & salt, add to meat mixture to thicken, stirring constantly. Cook 2 additional minutes. Serve over rice or mashed potatoes.

40 Mom’s Secret Recipes

Quiche Supreme

**Pastry Crust** 1 1/2 c flour, sifted 1/2 tsp salt 1/2 c shortening 4 tbsp cold water (up to 5) **Filling** 2 tbsp butter 1/2 c onion, chopped 1 c fresh mushrooms 8 oz cheddar cheese (2 cups) Shredded 3 eggs 1/2 c light cream 1 tbsp parsley 1/4 c pimiento, chopped Pastry: Mix flour and salt; cut in shortening until mixture resembles small peas. Stir in water. Form into a ball. Roll out and put into a 9" pie pan. Prick crust and bake at 400°F for 10 minutes. Remove from oven. Filling: Heat butter in a skillet. Sauté onions and mushrooms until soft. Spoon into baked crust. Sprinkle cheese over vegetables. Beat eggs in a small bowl until frothy; stir in cream and pour over vegetables. Top with parsley and pimiento. Bake at 400°F for 15 minutes, then lower temperature to 350°F and bake for an additional 20 minutes. Let stand about 5 minutes before serving.

41 Mom’s Secret Recipes

Roast Pork Tenderloin with Cherry-Cranberry Glaze Makes 4 Servings 2 ea pork tenderloins (total of about 1 1/2 - 1 lb) 16 oz unsweetened tart cherries cherry-flavored juice 4 tsp cornstarch 1/4 c brown sugar 1/2 c cranberries, Dried 1 tsp yellow mustard Heat oven to 425°F. Season pork tenderloins with salt and pepper; roast in shallow roasting pan for 20 to 25 minutes; until internal temperature, measured with a meat thermometer, reads 155 to 160°F. Pour glaze evenly over tenderloins during last 10 minutes of roasting time. Serve tenderloins sliced. Glaze: Drain cherries, reserving juice. Add enough cherry-flavored juice to make one cup. In a small bowl, stir cornstarch into 2 tbsp juice. In small saucepan, combine cornstarch mixture with remaining juice, cherries, brown sugar, and cranberries. Cook, stirring, until mixture boils and thickens; stir in mustard.

42 Mom’s Secret Recipes

Savory 3-Cheese Quiche

1 c Swiss cheese, grated 1/2 c marbled jack cheese, grated 3 tbsp Romano cheese, grated 1 tbsp Romano cheese, grated 1/2 medium onion, chopped 1 c fresh broccoli, cut in small pieces 1 1/2 c fresh mushrooms, sliced 1/4 tsp marjoram, Dried 1/2 tsp basil, Dried 1/4 tsp salt 1 tsp garlic powder 3 eggs 1/2 c half and half 7 ea cherry tomatoes (up to 8)

**Never-Fail Pie Crust - (1 crust) ** 1 c flour 6 tbsp butter-flavored Crisco 1/2 tsp salt 1/4 tsp sugar 3 tbsp cold water

Pie Crust: Blend together with pastry blender until crumbly (like coarse cornmeal). Add cold water, 1 tbsp at a time, mixing with a fork until mixture holds together. Handle as little as possible. Wrap in Saran Wrap in a "patty" and chill for at least an hour. Roll out between Saran Wrap with very little flour. Place carefully in pie plate, being careful not to stretch dough. Shape edges. Sprinkle the cheeses over the bottom of the pie shell, then evenly distribute the onion, broccoli, and mushrooms over the cheese layer. Mix the eggs and the spices together in a bowl. Add the milk and half and half and mix well. Pour over contents in the pie shell. Cut the cherry tomatoes in halves and place, cut side up, in a ring on top of quiche. Sprinkle the 1 tbsp of Romano over top. Bake in a preheated 425°F oven for 15 minutes. Turn oven down to 300°F and bake an additional 45 to 55 minutes or until cake tester inserted in middle comes out clean.

43 Mom’s Secret Recipes

Shrimp Casserole

1 pkg long grain wild rice, (6 ounce) 1 c black olives, sliced 1 c artichoke hearts, quartered (un-marinaded) 1/2 c green pepper, diced 1 large whole tomatoes, wedged and –un-drained 6 oz feta cheese, crumbled 1 lb shrimp, cooked and peeled 1 tsp oregano salt and pepper, to taste Cook rice according to package directions. In a large bowl, mix in all remaining ingredients. Spoon into a lightly greased two-quart casserole dish. Never hesitate to add a bit more of your favorite ingredients. Cover and bake at 350°F for 25 to 30 minutes. Serve with a salad and French bread.

44 Mom’s Secret Recipes

Sicilian Grill Makes 4 Servings 12 oz beef pastrami, thinly sliced 8 slices firm textured Italian (or -Vienna bread about 6"x4"x1/2") 2 tbsp prepared non-creamy Italian dressing (no light or reduced fat) 4 slices provolone cheese (3 1/2 – 4 -oz) 7 oz roasted red peppers, drained -well and patted dry 1/4 c prepared basil pesto Brush one side of 4 bread slices lightly with 1/2 of dressing; place, dressing side down, on cutting board. Top each with equal amounts of cheese, beef pastrami, and peppers. Spread one side of remaining 4 bread slices evenly with pesto; place pesto side down, on top of sandwiches. Brush tops of bread slices lightly with remaining dressing. Meanwhile, heat skillet over medium heat until hot. Place sandwiches in skillet; cook 4 to 6 minutes or until bread is toasted and cheese is melted, turning once. Cut sandwiches in halves. Serve immediately.

45 Mom’s Secret Recipes

Beef and Rice Crisp Makes 6 servings 1 lb lean ground beef 1 c coarsely-chopped onion 1/2 c coarsely-chopped green pepper 2 tbsp ketchup 1/4 tsp salt 1/2 tsp dry mustard 1 1/2 c cooked rice 1 c milk 1 (10 oz) can cream of mushroom soup 1 1/2 c shredded cheddar cheese 1 tsp Worcestershire sauce 2 c corn flakes, coarsely crushed 3 tbsp butter, melted Sauté beef, onion and green pepper in a large fry pan until meat is browned; drain off any fat. Blend in ketchup, salt and dry mustard. Turn meat mixture into a 2 quart round casserole; spread rice on top. Gradually stir milk into mushroom soup. Stir in cheese and Worcestershire sauce. Pour over meat and rice layers. Combine crushed corn flakes and butter; sprinkle evenly over casserole. Bake in preheated 375°F oven 35 to 40 minutes or until hot and bubbly.

Microwave Pizza Bagels 1 plain bagel squeeze of pizza sauce mozzarella cheese Heat bagel in microwave on high for 15 seconds. Split bagel, add sauce and some cheese. Heat in microwave on high for 30 to 45 seconds or until cheese melts.

46 Mom’s Secret Recipes

Oven Stew Makes 6 servings 3/4 lb boneless beef round steak, trimmed and cubed 1 tbsp cooking oil 4 medium potatoes cut into 1 inch cubes 5 medium carrots cut into 1 1/2 inch chunks 1 rib celery, cut into 1 inch chunks 1 large onion, cut into 1 inch chunks 14 1/4 oz can of chunky stewed tomatoes 3 tbsp quick cooking tapioca 1 tsp browning sauce 1/4 tsp pepper 1 c frozen peas In Dutch oven, brown the steak in oil. Add the next eight ingredients; cover and bake at 300°F for 4 to 5 hours. Add the peas during the last 30 minutes of baking.

Pork Chop Dinner

4 pork chops 1 can of chicken broth 1 onion chopped 2 cloves of garlic - chopped 2 tsp of olive oil Put oil in frying pan and heat until hot. Brown the pork chops on both sides. Now add the chicken broth, onions, garlic and any other spices that you might like into the frying pan. Simmer on low heat for about an hour. The pork chops are tender and not dried out.

47 Mom’s Secret Recipes

Quick and Spicy Chicken and Rice

2 c water 1/4 tsp salt 2 c uncooked instant rice 3 c frozen broccoli cuts 1 8oz jar pasteurized process cheese sauce with jalapeno peppers 8 oz cooked chicken breast; cubed In large saucepan, bring water and salt to a boil. Add rice and broccoli; return to a boil. Boil 1 minute. Remove from heat; cover and let stand 5 minutes. Stir in cheese sauce and chicken; cook over low heat for 2-4 minutes or until thoroughly heated, stirring occasionally.

Turkey Sloppy Joes

1 1/2 lb ground turkey 1/2 c ketchup 1 medium onion, diced 2 tbsp Dijon mustard 1/2 tsp seasoning salt 1/4 tsp garlic powder non-stick spray 4 large hamburger rolls or rolls of your choice, split Either use a non-stick skillet or spray a skillet with non-stick spray. Add ground turkey and onion, and cook until meat is no longer pink. Add other ingredients, and simmer until thickened to your choosing. Serve as you would sloppy joes, on split rolls.

48 Mom’s Secret Recipes

Quick and Easy Tarragon Chicken

2 tbsp butter or margarine 1 tbsp vegetable oil 4 chicken breasts halves skinned and boned 3/4 c dry white wine or vermouth 2 tsp dijon mustard 1 tbsp chopped fresh tarragon or 1 tsp dried 1/2 tsp salt freshly ground pepper 3/4 c heavy cream In a large frying pan, melt butter in oil over medium-high heat. Add chicken breasts and cook, turning once, until lightly browned, about 4 minutes a side. Remove and set aside. Add wine to the pan. Bring to a boil, scraping up brown bits from bottom of pan with a wooden spoon. Stir in mustard, tarragon, salt and pepper to taste. Whisk in cream and boil until mixture thickens slightly, about 3 minutes. Return chicken to pan; turn in sauces to coat and simmer 7-1/2 minutes until chicken is tender. Remove chicken to a serving platter, spoon sauce over it.

49 Mom’s Secret Recipes

Barbecue Beef Bake

1 lb ground beef 3/4 c chopped onion 18 oz barbecue sauce 2 c shredded cheddar cheese 2 c Bisquick original or reduced fat baking mix 1 c milk 2 eggs Heat oven to 400°F. Cook ground beef and 1/2 cup of the onion in 10" skillet until beef is brown; drain. Stir in barbecue sauce. Spoon into ungreased 13x9x2" baking dish; sprinkle with cheese. Stir baking mix, milk and eggs until blended. Pour over beef mixture. Sprinkle with remaining onion. Bake 25-27 minutes or until crust is light golden brown

50 Mom’s Secret Recipes

Side Dishes

51 Mom’s Secret Recipes

Non-fat Garlic Bread

1 c oil-free Italian dressing 1 tsp paprika 5 clove garlic; or more to taste 1 whole-wheat French bread parsley flakes; optional Preheat the broiler. Place the dressing, paprika, and garlic in a blender and process until well blended. Brush this mixture on the bread and sprinkle with parsley, if desired.

Candied Yams

1 can yams (large can) 1 caramel topping (jar) 1/4 lb butter marshmallows Put drained yams into a baking dish. Pour caramel topping over the yams. Add the butter in slices over the top of the caramel topping. Bake at 350°F until hot and bubbly. Add marshmallows and bake until the marshmallows are brown and melted.

52 Mom’s Secret Recipes

Potato Casserole

1 lb hash brown potatoes; frozen 1/2 tsp onion powder 1 c sour cream 1 c cream of mushroom soup 1 c cheddar cheese; shredded parmesan cheese Mix all ingredients together except Parmesan. Put into greased 9x13 casserole dish. Sprinkle Parmesan over top...probably about 1/4 cup or so. Bake for 1 hour at 400°F. This can be doubled easily. Also can be prepared in advance and baked just before serving.

Florentine Rice

1/2 lb fresh spinach 1 tbsp butter or margarine 1 medium red bell pepper, chopped 1/2 c sliced green onions 3 clove garlic, minced 1/4 tsp ground white pepper 1/4 tsp dried whole rosemary, crushed 3 c cooked rice 1/2 c freshly grated parmesan cheese 1/3 c pine nuts, toasted Remove stems from spinach. Wash leaves thoroughly and tear into large pieces. Melt butter in large skillet over medium-high heat. Add spinach, red bell pepper, onions, garlic, pepper and rosemary. Cook for 2 to 3 minutes or until spinach is softened. Stir in rice, cheese and nuts. Stir until thoroughly heated and cheese is melted. 53 Mom’s Secret Recipes

Potatoes Au Gratin

16 oz frozen southern-style hash brown potatoes 8 oz Kraft natural shredded sharp cheddar cheese 1 can cream of chicken soup 1 c Miracle Whip salad dressing 1/2 c chopped onion 1/8 tsp pepper 2 c crushed corn flakes 2 tbsp Parkay margarine, melted Heat oven to 350°F. Mix potatoes, cheese, soup, salad dressing, onion and pepper. Spoon into 12 x 8-inch baking dish. Sprinkle with combined crushed corn flakes and margarine. Bake 45 to 55 minutes or until thoroughly heated. Makes 6 servings.

Broccoli and Rice Casserole

10 oz pkg frozen broccoli with cheese sauce 1/2 c quick cooking rice 1/2 c whole milk 1 c cooked chicken, ham or turkey -- cubed 2 tbsp parmesan -- grated Follow package directions for frozen Broccoli w/Cheese Sauce. Turn into a (one quart) casserole. Add the chicken, ham or turkey. Add the rice, milk and cheese. Blend thoroughly. Cover. Microwave on high until the rice is tender (about 6 minutes), stirring once.

54 Mom’s Secret Recipes

Portabella Wild Rice with Caramelized Onion Sauce

10 oz long-grain and wild rice mix 10 oz onion 4 tbsp butter 1 tbsp sugar 1 tsp salt 1/2 tsp garlic powder 4 oz portabella mushrooms 1 1/2 c whipping cream 3/4 c vegetable broth Sauté onions in 2 tbsp butter. Add sugar until caramelized. Puree onion in blender until smooth. Sauté Portabella mushroom in ½ tbsp butter. Over medium-high heat, combine cream, broth, and onion. Cook until it thickens. Cook rice as directed. Combine ingredients. Bake at 350°F until heated thoroughly, 20 to 30 minutes.

Winter Carrot Casserole

3 1/2 c carrots 1 c cut broccoli 1/2 c mayonnaise 2 tbsp onion, chopped 2 tbsp prepared horseradish 1 tsp salt 1 dash pepper 1/4 c Ritz crackers, crushed 2 tsp butter, melted Cook carrots in boiling salted water until almost tender. Add broccoli and cook until carrots are tender; drain. Place in 1-quart casserole dish. Combine mayonnaise, onion, salt, horseradish, and pepper. Spoon over vegetables. Mix crumbs with butter; sprinkle over top. Bake uncovered at 350°F for 30 minutes or until hot. 55 Mom’s Secret Recipes

Vegetable Bake Makes 10 Servings 20 oz cauliflower, frozen 10 oz cut broccoli, frozen 17 oz cream style corn 1 - 17 oz kernel corn, drained 8 oz Wwiss cheese, shredded 10 3/4 oz condensed cream of celery soup 4 oz canned mushrooms, drained 1 1/2 c soft rye bread crumbs 2 tbsp butter, melted Cook cauliflower and broccoli according to package directions; drain. Cut up any large pieces. Combine cream-style corn, drained whole kernel corn, cheese, and soup. Fold in cooked vegetables and mushrooms. Turn mixture into a 13" x 9" x 2" baking dish. Toss bread crumbs with melted butter and sprinkle on top. Bake uncovered at 375°F for 30 to 35 minutes.

Creamy Red Beans and Rice with Caramelized Onions Makes 6 Servings 2 tbsp butter 1 large white onion, sliced 3 c hot rice (cooked in chicken broth) 1 can red kidney beans, (16-ounce, drained) 1/2 c sour cream 1/2 c cheese, grated 1/4 tsp black pepper, freshly ground Melt butter in large skillet over medium heat. Add onions; cook until onions begin to brown (about 8 minutes). Add rice, beans, sour cream, cheese and black pepper. Stir until well blended and cheese is melted.

56 Mom’s Secret Recipes

Buttermilk Cheese Loaf

2 c flour 1/2 tsp baking soda 1 1/2 tsp baking powder 2 tsp dry mustard 1 tsp salt 1 c cheddar cheese, shredded 1 c buttermilk 1/4 c oil 2 eggs In a large bowl, combine dry ingredients & cheese. Set aside. Beat buttermilk, oil & eggs with rotary beater until well blended. Add all at once to flour mixture & mix just until moist. Pour into a greased 9x5x3 inch pan & bake at 375°F degrees for 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Invert on rack & cool. Makes one loaf.

57 Mom’s Secret Recipes

Desserts & Sweets

58 Mom’s Secret Recipes

Chocolate Velvet Cheesecake

1 c vanilla wafer crumbs 1/2 c chopped pecans 3 tbsp granulated sugar 1/4 c margarine, melted 16 oz cream cheese, softened 1/2 c brown sugar, packed 2 ea large eggs 6 oz semi-sweet chips, melted 3 tbsp almond flavored liqueur 2 c sour cream 2 tbsp granulated sugar Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch spring form pan. Bake at 325°F, 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325°F, 35 minutes. Increase oven temperature to 425°F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425°F 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 tbsp milk and 1/4 teaspoon almond extract for almond flavored liqueur.

59 Mom’s Secret Recipes

Cappuccino Cheesecake

1 1/2 c finely chopped nuts 2 tbsp sugar 3 tbsp margarine, melted 32 oz cream cheese, softened 1 c Sugar 3 tbsp unbleached all-purpose flour 4 large eggs 1 c sour cream 1 tbsp instant coffee granules 1/4 tsp cinnamon 1/4 c boiling water Combine nuts, sugar, and margarine; press onto bottom of 9-inch springform cake pan. Bake at 325°F for 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450°F, 10 minutes. Reduce oven temperature to 250°F; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.

60 Mom’s Secret Recipes

Cherry Cheesecake

1 c graham cracker crumbs 3 tbsp sugar 3 tbsp margarine, melted 24 oz cream cheese, softened 3/4 c sugar 3 large eggs 1 tsp vanilla 21 oz cherry pie filling (1 can) Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 325°F, 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450°F. for 10 minutes. Reduce oven temperature to 25°F; continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving.

61 Mom’s Secret Recipes

Chocolate Turtle Cheesecake

2 c vanilla wafer crumbs 6 tbsp margarine, melted 14 oz caramels (1 bag) 5 oz (1 can) evaporated milk 1 c chopped pecans, toasted 16 oz cream cheese, softened 1/2 c sugar 1 tsp vanilla 2 large eggs 1/2 c semi-sweet chocolate chips, melted Combine crumbs and margarine, press onto bottom and sides of 9-inch spring-form pan. Bake at 350°F, 10 minutes. In 1 1/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350°F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.

62 Mom’s Secret Recipes

Almond Amaretto Cheesecake

**Crust** 1/4 c sugar 1/4 c almonds, toasted 1 c unsifted all-purpose flour pinch salt 1/2 c unsalted butter 1 large egg yolk 1/4 tsp almond extract

**Filling** 5 pkg cream cheese, softened 8-oz each 1 2/3 c sugar 2 tsp grated lemon zest 5 large eggs plus 2 yolks 1/4 c heavy cream 3 tbsp amaretto liqueur 1 tbsp all-purpose flour strawberries for garnish

Crust: Lightly greased 9-inch spring form pan. In food processor, process sugar and almonds until nuts are finely ground. Add flour and salt; pulse to blend. Cut up butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs. Add egg yolk and almond extract; pulse just until dough holds together. Press dough into prepare pan to line bottom and 2 inch up sides. Refrigerate 1 hour. Preheat oven to 400°F. Bake crust 8 minutes or just until golden. Place on wire rack; let stand until cool. Filling: In large bowl, with electric mixer at medium-high speed, beat cream cheese until light and fluffy. Gradually beat in sugar; beat 3 minutes or until mixture is blended and smooth. Beat in lemon zest. At medium speed, beat in eggs and yolks, on at a time, beating just until blended after each addition. At low speed, beat in heavy cream and liqueur. Beat in flour just until blended. Increase oven temperature to 500°F. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce oven temperature to 200°F. Bake cheesecake 1 hour longer, cover loosely with foil if top browns too quickly. Turn off oven; let cheesecake remain on rack for 30 minutes with oven door propped ajar with wooden spoon. Place cake on cooling rack. Let stand until room temperature. Cover; chill 6 hours or overnight. To serve, run knife around edges of pan to loosen cake. Remove pan sides. Place cake on serving dish. Garnish with strawberries. Before cutting each slice, dip knife in cold water.

63 Mom’s Secret Recipes

Best Ever Frosted Carrot Cake

1 1/2 c corn oil 1 3/4 c sugar 3 eggs 2 c flour 2 tsp baking soda 1/2 tsp salt 3 tsp cinnamon 1/4 tsp cloves, ground 2 c carrots, peeled & grated 1 c walnuts, chopped 8 oz pineapple, Crushed **Cream Cheese Frosting** 16 oz cream cheese 1 tsp vanilla 1 c powdered sugar Beat together oil, sugar, and eggs until well combined. In a bowl, sift together flour, baking soda, salt, cinnamon, and cloves. Add to egg mixture and mix well. Drain pineapple well. Add carrots, walnuts, and pineapple to mixture. Blend to mix well. Pour batter into two 9" round cake pans. Bake at 350°F for 1 hour or till toothpick inserted comes out clean. Cream Cheese Frosting: Cream together cream cheese. Blend in powdered sugar and vanilla.

64 Mom’s Secret Recipes

Better Than Reese's Peanut Butter Candy

1/2 lb butter, softened 1 lb powdered sugar 2/3 lb creamy peanut butter 1/3 c light corn syrup chocolate coating Mix oleo & peanut butter until smooth. Add corn syrup. Knead powdered sugar until smooth & heavy & crumbly. Roll into balls & dip into melted chocolate.

California Almond Pie

1 9" pie shell, Unbaked 1/2 c light brown sugar 2 tbsp cake flour 1 1/4 c light corn syrup 3 tbsp butter 1/4 tsp salt 3 eggs 1 tsp vanilla extract 1/2 tsp almond extract 1 1/2 c almonds, Sliced Preheat oven to 350°F Mix brown sugar & flour in a saucepan. Add corn syrup, butter & salt & warm over low heat just until butter melts. Beat eggs with vanilla and almond extracts. Add to sugar mixture & stir. Turn into unbaked 9" pie shell. Sprinkle well with almonds. Bake 35-50 minutes.

65 Mom’s Secret Recipes

Caramel Butter Pecan Cake

1 c shortening 2 c sugar 4 eggs 2 1/2 c flour, plus 2 tbsp sifted 6 tbsp cornstarch 2 1/2 tsp baking powder 1/2 tsp salt 1 c milk 1 tsp vanilla 1 tsp almond extract 1/4 c pecans, chopped

**Caramel Filling** 3 c sugar, divided 3/4 c milk 1 egg, beaten 1/2 c butter, softened **Buttercream Frosting** 1/3 c butter, softened 3 c powdered sugar, sifted 2 tbsp half & half 1/2 tsp vanilla

Preheat oven to 350°F. Grease & flour 3 - 9" round cake pans. Beat together shortening & sugar in large bowl until light & fluffy. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients. Add to sugar mixture alternately with milk, beating well after each addition. Blend in flavorings. Pour evening onto prepared pans. Bake 20-25 minutes or until wooden pick inserted in centers comes clean. Cool layers in pans on wire racks for 10 minutes. Loosen edges & remove to racks to cool completely. To assemble cake: Spread tops of layers with Caramel Filling, stack on cake plate. To make basket weave design on side of cake, spoon one- fourth to one third of the Butter cream frosting into pastry bag fitted with ridged decorator tip. Make horizontal strips made earlier and also at bottom of cake. Each short strip starts at the edge of one vertical strip crosses over next strip & ends of next vertical strip. Replace ridged decorator tip with star tip & pipe any remaining frosting around top of cake. Sprinkle with pecans. Place 1/2 cup sugar in large heavy saucepan. Cook over medium heat, stirring constantly, until sugar is light golden brown. Combine remaining 2 1/2 cups sugar, milk, egg, & salt in medium bowl, stir in butter. Add to caramelized sugar. …Con’td

66 Mom’s Secret Recipes

Cook over medium heat, stirring occasionally or until candy thermometer registers 230°F, about 15- 20 minutes, cool 5 minutes. Stir with wooden spoon until well blended & thickened. Frosting: Beat butter in large bowl until creamy. Gradually add powdered sugar alternately with half & half, beating until light & fluffy. Add additional 1 TBSPSP of half & half if necessary for desired consistency. Stir in vanilla

Cherry S'more Brownies

10 oz maraschino cherries, canned 1 pkg fudge brownie mix (for 13x9-inch pan) 1/2 c oil 1/4 c water 2 eggs 1/4 c butter, melted 8 graham crackers 1/2 c milk chocolate chips 1/2 c pecans, chopped 1 c miniature marshmallows Drain maraschino cherries on paper towels; cut in half. Set aside. Prepare brownie mix according to package directions, using oil, water and eggs. Spread melted butter in a 13x9x2-inch pan. Cover bottom of pan with a layer of graham crackers. (If necessary, cut crackers with serrated knife to make them fit pan.) Spread brownie batter over crackers. Bake in a preheated 350°F oven 5 minutes less than directed on the package. Sprinkle chocolate chips, pecans, cherries and marshmallows over the top. Return to oven; bake an additional 5 to 8 minutes, or until toothpick inserted in center comes out almost clean. Let cool. Cut into squares. Makes 24 squares. - A campfire favorite has a new twist. 67 Mom’s Secret Recipes

Chocó-Honey Crunch Pecan Pie

4 eggs, slightly beaten 1 c light-colored corn syrup 1/4 c granulated sugar 1/4 c brown sugar, packed 2 pre-melted unsweetened chocolate squares, 1 oz each 2 tbsp butter, melted 1 tbsp bourbon 1 t vanilla 1/2 tsp salt 1 c pecans, chopped 1/2 c semisweet chocolate pieces 1 unbaked pastry shell, un-baked **Honey-Pecan Topping** 1/3 c brown sugar, packed 3 tbsp butter 3 tbsp honey 1 c pecan halves For filling, combine eggs, corn syrup, sugars, chocolate product, butter, bourbon, vanilla, and salt. Mix well. Stir in nuts and chocolate pieces. Pour filling into the pastry shell. Bake in a 350°F oven for 40 minutes; remove from oven. Carefully spoon Honey-Pecan Topping evenly over pie. Return to oven; bake about 10 minutes more or until topping in bubbly. Cool; refrigerate within 2 hours. Honey-Pecan Topping: In a small saucepan, stir together 1/3 cup packed brown sugar, 3 tbsp butter, and 3 tbsp honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for2 minutes, stirring occasionally. Remove saucepan from heat. Stir in 1 cup pecan halves. Makes 10 servings. Test kitchen tip: For the pastry shell, prepare your favorite piecrust recipe or one 9-inch frozen unbaked deep-dish pastry shell. (Be sure to purchase a deep dish pastry shell; there is too much filling for a shallow frozen pastry shell.)

68 Mom’s Secret Recipes

Chocolate Fudge Cake

2 1/4 c brown sugar, packed 1 c dairy sour cream 1/2 c Crisco shortening 1 1/2 tsp vanilla 3 eggs 2 1/4 c cake flour 3 pkg pre-melted chocolate (or chocolate sq. melted) 2 tsp baking soda 1 tsp salt 1 C water, Boiling **Chocolate Frosting** 1/2 c butter 4 pkg pre-melted chocolate (or chocolate sq. melted) 4 c powdered sugar 1/2 c milk 1 tsp vanilla Preheat oven to 350°F. Beat brown sugar, sour cream shortening, vanilla, pre-melted chocolate, and eggs in a large mixer bowl on low speed until blended. Beat on high speed for 5 minutes. Beat in flour, baking soda and salt on low speed; beat in boiling water slowly. Pour into 3 greased and floured (or wax paper lined) round pans, 8" x 1 1/2". Bake at 350°F until wooden pick inserted in center comes out clean, approximately 30 to 35 minutes. Cool for 10 minutes on rack. Remove from pans. Cool cakes completely. Fill and frost layers. Chocolate Frosting: Heat butter and chocolate in saucepan, over low heat, until melted. Remove from heat. Stir in sugar, milk and vanilla. Beat until smooth. Place pan of frosting in bowl of ice water. Beat until mixture mounds slightly. Do not over beat. Remove pan from ice water. Beat until of spreading consistency.

69 Mom’s Secret Recipes

Chocolate Rocky Road Bars

**Crust Ingredients** 1/3 c semi-sweet real chocolate -chips 1 c sugar 3/4 c all-purpose flour 1/2 c chopped walnuts, pecans or peanuts 2 eggs 1 tsp vanilla **Topping Ingredients** 1 c miniature marshmallows 1/2 c semi-sweet real chocolate 2 tsp shortening Heat oven to 350°F. Melt butter and 1/3 cup chocolate chips in 3- quart saucepan over medium heat, stirring constantly, until melted (4 to 5 minutes). Remove from heat. Stir in all remaining crust ingredients until well mixed. Spread into greased 8-inch square baking pan. Bake for 25 to 30 minutes or until sides of bars begin to pull away from edges of pan. Sprinkle with marshmallows. Continue baking for 3 minutes. Combine 1/2 cup chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring occasionally, until melted (1 to 2 minutes). Drizzle bars with melted chocolate. Cool completely. Cut into bars.

70 Mom’s Secret Recipes

Country Time Lemon Loaf

1 c water, warm 1/3 c sugar 1 tbsp active dry yeast 1/4 c vegetable oil 2 large eggs, lightly beaten 1 tsp salt 1 tbsp lemon peel, grated 4 c bread flour, (4 to 4 1/2) 1 egg white mixed with 1 tsp water pearl or icing sugar Combine the warm water and sugar in a large mixing bowl. Dissolve the yeast in this mixture and let sit until foamy. Stir in the beaten eggs, oil, salt and lemon peel. Add 2 cups of flour and blend well. Beat well for 2 minutes. Add enough remaining flour to make a soft dough. Turn out dough on to a lightly floured surface and knead until smooth and elastic. Place dough in a greased bowl, turning to coat all sides. Cover and let rise until double. Punch down dough. Shape as desired to make either a pan or a free loaf. Place loaf in greased loaf pan or on a greased baking sheet. Cover and let rise until double. Brush loaf with egg white and sprinkle with pearl sugar. Bake in preheated 350°F oven for 30 minutes. Remove from pan and cool on a wire rack.

71 Mom’s Secret Recipes

Crunchy Carmel Apple Pie

1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought) 1/2 c sugar 3 tbsp all-purpose flour 1 tsp cinnamon, Ground 1/8 tsp salt 6 c apples*, thinly sliced peeled 1/2 c pecans, chopped 1/4 c caramel topping **Crumb Topping** 1 c brown sugar, packed 1/2 c all-purpose flour 1/2 c quick cooking rolled oats 1/2 c butter Crumb Topping: Stir together brown sugar, flour, rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside. Pie: In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil. Bake in a preheated 375°F oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Cool on a wire rack and enjoy warm or at room temperature.

72 Mom’s Secret Recipes

Double Fudge Brownies Makes 40 Servings 1 1/2 c sugar 1/4 c water 2/3 c butter (1 1/3 sticks) 12 oz semisweet chocolate chips 2 tsp vanilla extract 4 eggs 1 1/2 c flour 1/2 tsp baking soda 1/2 tsp salt 1 c nuts, chopped Preheat oven to 325°F. In small saucepan, combine sugar, water, and butter; bring just to boil. Remove from heat. Add semisweet chocolate chips and vanilla; stir until chocolate melts. Transfer chocolate mixture to large bowl. Beat in eggs, one at a time. In small bowl, combine flour, baking soda, and salt. Gradually add flour mixture to chocolate batter. Blend in chopped nuts. Spread into greased 13" x 9" pan. Bake in preheated oven 34 to 45 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool on wire rack. Cut into squares.

73 Mom’s Secret Recipes

Grandma's Cinnamon Rolls

1 pkg yeast 3 c bread flour 1/4 c sugar 3/4 tsp salt 1/2 c milk (flavored hazelnut creamer) 1/2 c water 2 tbsp shortening 1 egg, room temperature **Filling** 1/2 c butter 1/4 c sugar 1 tsp cinnamon 1/2 c nuts **For Bottom of Pan** 1/2 c butter, melted 1/2 c brown sugar 1/2 c nuts Heat water, milk, and shortening to 125 to 130°F. Place in large mixer bowl. Add sugar, salt, yeast, and egg. Add 2 cups of flour. Mix thoroughly for 2 minutes on medium speed. Add remaining flour until a soft dough forms. Allow to rise in a warm place in a covered and greased bowl for 60 minutes or until doubled in volume. Punch down and allow to rest for 15 minutes. Meanwhile, melt 1 stick butter. Set aside. Mix 1/4 cup sugar and 1 tsp cinnamon, and 1/2 cup chopped nuts if desired. Roll out dough to 12" x 9" rectangle. Brush with melted butter. Sprinkle generously with sugar and nut mixture. Roll tightly beginning with long end. Pinch ends and seam together tightly. Melt 1/2 stick butter and mix with 1/2 cup brown sugar. Pour into a 9" x 13" pan. Sprinkle generously with nuts if desired. Slice roll into 12 slices and place in pan. Allow to rise for 30 to 45 minutes, covered, in a warm place. Bake at 400°F for 30 to 35 minutes, or until golden brown. Allow to sit 2 to 3 minutes after removing from oven. Glaze, if desired, after cooled.

74 Mom’s Secret Recipes

Lazy Daisy Cake

**Cake** 4 eggs 2 c sugar 2 tbsp butter 1 c milk 2 c flour 1 pinch salt 4 tsp baking powder 1 tbsp vanilla 1 tsp almond extract **Frosting** 3/4 c brown sugar 1/2 c butter, melted 1 c coconut 1/4 c cream (or half & half) Cake: In a large bowl, using electric mixer, beat eggs until very thick and lemony colored. Gradually add sugar and continue beating until smooth. Add butter to milk and scald (do not let cool). Mix together flour, salt, and baking powder; add to egg mixture and mix until blended. Add milk and beat until batter is smooth (will be thin). Add vanilla and almond extract. Butter 9" x 12" pan and dust with flour. Bake at 350°F for 40 to 45 minutes. Frosting: Combine all ingredients, blending well. Frost cake as soon as it comes from oven, then place under broiler to brown.

75 Mom’s Secret Recipes

Lemon Meringue Pie

**Crust** 1 1/2 c all-purpose flour 1/2 tsp salt 1/2 c shortening 1/4 c cold water **Meringue** 3 egg whites 1/4 tsp cream of tartar 6 tbsp sugar

**Filling** 1 1/2 c sugar 1/4 c cornstarch 3 tbsp all-purpose flour 1/4 tsp salt 1 1/2 c water 3 egg yolks, beaten 2 tbsp butter (or margarine) 1/3 c lemon juice 1 tsp lemon peel, Grated 1 tsp lemon extract

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Rollout pastry to fit a 9-in. pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a double thickness of heavy-duty foil. Bake at 450°F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350°F. Filling: combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter, lemon juice, peel and extract until butter is melted. Cover; set aside and keep hot. Meringue: beat egg whites and cream of tartar in a mixing bowl on medium until foamy, about 1 minute. Gradually beat in sugar, 1 tbsp at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust. Bake at 350°F for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours.

76 Mom’s Secret Recipes

Marzipan Bars 60 Servings 1/2 c butter (or margarine) softened 1/2 c light brown sugar, packed 1 egg yolk 1 tsp vanilla 2 c all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/4 c milk 1 c red raspberry preserves (or jelly) 60 ea almonds

**Almond Filling** 8 oz almond paste, crumbled 1/2 c sugar 3 tbsp butter (or margarine)softened 1 tsp vanilla 3 eggs 1 egg white green food coloring-(optional) **Chocolate Icing** 2 oz unsweetened chocolate 1 tbsp butter (or margarine)softened 2 c powdered sugar 1 tsp vanilla 3 tbsp milk (up to 4 tbsp)

Beat butter until fluffy in medium bowl; beat in sugar, egg yolk, and vanilla. Mix in combined flour, baking soda, and salt; mix in milk. Spread dough evenly in greased jelly roll pan, 15" x 10"; spread with preserves. Spread Almond Filling over jelly. Bake at 350°F until light brown, about 35 minutes. Cool in pan on wire rack. Spread Chocolate Icing over top; cut into bars. Top with almonds. Almond Filling: Bet almond paste, sugar, butter, and vanilla until smooth; beat in eggs and egg white. Mix in several drops of food color if desired. Chocolate Icing: Heat chocolate and butter in small saucepan over low heat until melted. Stir in sugar, vanilla, and enough milk to make spreading consistency.

77 Mom’s Secret Recipes

No Bake Chocolate Oatmeal Cookies

2 c sugar 1/2 c cocoa 4 tbsp butter 1/2 c milk 1/2 c peanut butter 3 c rolled oats Place sugar, cocoa, butter & milk in a saucepan/. Bring to a boil, stirring mixture continuously. Add the peanut butter, vanilla and oatmeal. Stir well & remove from heat. Drop by teaspoonfuls onto wax paper. Let cool & harden.

O'Henry Bars

**Topping** 1 c chocolate chips 2/3 c chunky peanut butter **Crust** 4 c oatmeal 2/3 c butter 1 c brown sugar, packed 1/3 c light corn syrup 3 tsp vanilla Cream butter and brown sugar. Add oatmeal, syrup and vanilla. Mix well. Press into 9x13-inch pan. Bake 15 minutes at 350°F. Cool. Melt chocolate chips. Add peanut butter. Spread on cooled crust. Refrigerate. Cut into bars.

78 Mom’s Secret Recipes

Oatmeal Raisin Cookies

1/2 c margarine 1/4 c shortening 1/2 c sugar 1 c brown sugar, packed 1 egg 1/4 c water 1 pkg vanilla pudding, Instant 1 tsp vanilla 1 c flour 1 tsp salt 1/2 tsp baking soda 3 c oats 1 c raisins Beat shortening, sugars, egg, water, and vanilla together until creamy. Sift together flour, salt, pudding, and soda; add to creamed mixture. Blend well. Stir in oats; add raisins. Drop by teaspoon onto greased cookie sheet. Bake 12 to 15 minutes at 350°F.

79 Mom’s Secret Recipes

Old Fashioned German Apple Cake

2 c flour 2 tsp cinnamon 1 tsp baking soda 1 c vegetable oil 2 c sugar 2 eggs 1 c walnuts, chopped 4 c apples, peeled & grated **Frosting** 1/4 c sugar 2 tbsp cornstarch 1 c milk 1 c butter 16 oz cream cheese 1 tsp vanilla 1/2 c powdered sugar Preheat oven to 350°F. Grease & flour 3 - 8" cake pans. Mix together flour, cinnamon & baking soda. Mix together oil, sugar & eggs; add to flour, stirring well. Blend in walnuts & apples. Pour into pans & bake 20-25 minutes or until tester inserted in the middle of cake comes out clean. Cool. Frosting: Combine together granulated sugar & cornstarch. Add milk gradually while stirring; add butter. Cook in a double boiler, stirring constantly until thick. Cool mixture. In mixing bowl beat the cream cheese, vanilla & powdered sugar until creamy. Add cooked mixture to cream cheese. Put frosting between each layer of cake. Top 3rd layer of cake with frosting & decorate with remaining frosting.

80 Mom’s Secret Recipes

Peanut Butter Brownies

3/4 c butter 1 c sugar 1/4 c corn syrup 1 tsp vanilla 2 eggs 1 1/4 c flour 1/2 c cocoa 1/2 tsp powder 1/4 tsp salt 1 c peanut butter chips, chopped **Frosting** 1/2 c butter 3/4 c peanut butter 12 oz semisweet chocolate chips Beat butter and sugar. Add corn syrup, eggs, and vanilla; beat until fluffy. Add dry ingredients; mix well. Bake at 350°F for 20 to 30 minutes. Frost when cool. Frosting: Place ingredients in 4 cup measure. Microwave on HIGH 1 ½ minutes. Stir until smooth. Pour over cooled brownies.

81 Mom’s Secret Recipes

Peanut Butter Frosties

**Cookies** 1/2 c butter 1/4 c shortening 1/4 c creamy peanut butter 1 c powdered sugar 1 egg yolk 1 tsp vanilla 1 3/4 c flour **Peanut Butter Frosting** 1/2 c butter 1/2 c creamy peanut butter 2 c powdered sugar 1/2 tsp vanilla 3 tbsp milk (up to 6 tbsp) 2/3 c honey roasted peanuts - (optional), ground Cookies: Grease cookie sheets. Beat butter, shortening, and peanut butter at medium speed. Gradually add powdered sugar, beating until smooth. Add egg yolk and vanilla. Add flour, mixing well. Cover dough and refrigerate 1 hour. Prepare frosting. Shape dough into 1" balls. Gently flatten balls with finger tips. Bake at 350°F for 16 to 18 minutes. Remove cookies from sheets to cool completely. Spread about 1 teaspoon frosting evenly over top of each cookie. Sprinkle with ground peanuts (optional). Frosting: Beat butter and peanut butter until smooth. Gradually add powdered sugar and vanilla until blended, but crumbly. Add milk, 1 tbsp at a time, until smooth. Refrigerate until ready to use.

82 Mom’s Secret Recipes

Peanut Butter-Chocolate Chip Snaps Makes 24 Servings 1 1/3 c flour 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1/2 c butter 1 oz unsweetened chocolate 2/3 c peanut butter 2/3 c honey 1/2 c brown sugar, packed 1 egg, slightly beaten 1 tsp vanilla 1 c walnuts, chopped 2 c semisweet chocolate chips In a small bowl, combine flour, baking soda, baking powder, and salt; set aside. In a large saucepan, combine butter and unsweetened chocolate heat over low heat, stirring constantly until melted. Remove from heat. Stir in peanut butter, honey, brown sugar, egg and vanilla until smooth. Gradually stir in flour mixture. Stir in walnuts and chocolate pieces. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake in a 350°F oven 10-12 minutes or until edges are firm. Let cool on cookie sheets 2 minutes. Transfer to wire rack; let cool. Makes about 48 cookies.

83 Mom’s Secret Recipes

Pecan Cheesecake Bars

1 c all-purpose flour 1/3 c brown sugar, firmly packed 1/3 c butter-softened 1/2 c pecans, chopped **Filling** 8 oz cream cheese, softened 1/4 c sugar 1/4 c milk 1 tsp vanilla Heat oven to 350°F. combine flour, brown sugar and butter in large mixing bowl. Beat at low speed until mixture is crumbly (2 to 3 minutes). Stir in pecans by hand. Reserve 1 cup crumb mixture; set aside. Press remaining crumb mixture on bottom of ungreased 8-inch square baking pan. Bake for 12 to 15 minutes or until lightly browned. Meanwhile, combine all filling ingredients in small mixer bowl. Beat at low speed until well mixed (2 to 3 minutes). Spread filling over hot, partially baked crust. Sprinkle with reserved crumb mixture. Continue baking for 30 to 40 minutes or until filling is set. Cool completely; cut into bars. Store refrigerated.

84 Mom’s Secret Recipes

Pecan Pie

1 9" pie shell, Unbaked 4 eggs 1 c sugar 1/2 c light corn syrup 4 tbsp butter (or oleo), room -temperature 1 tsp vanilla extract 1 tsp butternut flavoring, optional 1 c pecans, chopped (or more) Preheat oven to 350°F. Beat eggs slightly in a 2 quart bowl, mix in sugar, then corn syrup, butter or oleo, vanilla & butternut flavoring & pecans. Pour into unbaked pie shell. Bake for 35 to 40 minutes or until filling is slightly firm. Center of pie may look soft when pie is gently shaken but it will become firm when cool. Butternut flavoring can be purchased through cake decorating stores

85 Mom’s Secret Recipes

Prize Winning Chocolate Fudge

3 oz unsweetened chocolate 1 c milk 3 c sugar 4 tbsp light corn syrup 1/8 tsp salt 3 tbsp butter 2 tsp vanilla 1/4 c walnuts, Broken Cut chocolate in small pieces. Combine with milk in a heavy 3 quart saucepan. Cook over low heat, stirring constantly until milk is scalded & chocolate is melted. Stir in sugar, corn syrup & salt Cook over medium heat, stirring until sugar dissolves. Cook without stirring until mixture cools reaches 236°F. Remove from heat add butter without stirring. Let stand, without stirring until mixture cools to lukewarm 110°F. Add vanilla. Beat vigorously until candy loses its gloss and starts to thicken. Stir in nuts. Pour into lightly buttered 8" square pan, being careful not to scrape pan. Cut when firm into 36 pieces. Makes 1 1/2 pounds.

86 Mom’s Secret Recipes

Soft Pretzels

1 pkg yeast 1 tbsp sugar 1 c water, Warm 2 1/2 c flour (up to 3) 1 tsp salt 2 tbsp salad oil 1 egg coarse salt Dissolve yeast and sugar in water in bowl. Let stand 10 minutes. Add 2 cups flour, salt, and oil. Beat until smooth and gradually stir in more flour to make soft dough. Knead dough until not sticky. Make ropes 12" long and make pretzels. Place on greased baking sheet. Let rise uncovered 20 to 25 minutes. Brush pretzels lightly with egg and sprinkle with salt. Bake at 425°F for 12 to 15 minutes.

87 Mom’s Secret Recipes

Upside Down Apple Pecan Pie

4 tbsp butter 2/3 c pecans 1 tsp lemon, juice 1 tbsp flour 1/2 tsp salt 2/3 c brown sugar 6 c apples, sliced 1/3 c brown sugar, firmly packed 1 1/4 c white sugar 1/2 t nutmeg **Pie Crust** 2 3/4 c flour 1 1/2 tsp salt 1 tbsp vinegar 1 c lard 1 egg water Cut lard into the flour & salt mixture. Beat one egg in a cup and add 1 tbsp of vinegar & finish up with water to 1/2 cup. Add egg mixture to the flour mixture & form into a ball to be rolled out. In a 9 or 10" pie plate spread evenly butter & brown sugar which have been combined. Arrange pecan halves in design, pressing into the sugar. Roll out & cover with plain pastry made as above. Trim pastry leaving 1/2" hanging over all around. Filling: Combine all dry ingredients with apples & lemon juice. Pile on pastry, leveling as much as possible. Cover the filling with the second crust. Fold bottom crust over top crust wetting edge of top as you go. Flute edges and prick the top crust. Bake at 450°F for 10 minutes. Reduce heat to 350°F and bake 30-45 minutes longer. When syrup in pan stops bubbling, place serving plate over pie and invert. Remove pie plate. Serve with vanilla ice cream.

88 Mom’s Secret Recipes

Soups

89 Mom’s Secret Recipes

Barley Soup

8 oz. pearl barley 2 onions 4 potatoes 1/2 tsp thyme 1 tsp finely chopped parsley 3-1/2 pints water 1/2 pint milk 1 oz. of butter Pick and wash the barley, chop up the onions, slice the potatoes. Boil gently for 4 hours with the water, adding the butter, thyme, pepper and salt to taste. When the barley is quite soft, add the milk and parsley boil the soup up, and serve.

Cauliflower Soup

1 medium-sized cauliflower 1-1/2 pints milk 1 oz. butter 2 oz. fine wheat meal pepper and salt to taste a little nutmeg juice of a lemon Prepare the cauliflower by washing and breaking it into pieces, keeping the flowers whole, and boil in 1-1/2 pints of water, adding the butter, nutmeg, and seasoning. When the cauliflower is quite tender add the milk, boil it up, and thicken the soup with the wheat meal, which should first be smoothed with a little cold water. Lastly, add the lemon juice, and serve the soup with snippets of toast.

90 Mom’s Secret Recipes

Cream of Tomato Soup

1 quart tomatoes 1/4 teaspoon soda 4 tbsp butter 4 tbsp flour 1 quart milk 1 tbsp salt 1/2 teaspoon pepper Stew tomatoes slowly one-half hour; rub through strainer; heat and add soda. In the meantime, melt butter and stir in flour; add milk slowly, cooking over low fire until thick; add seasoning. Take from fire and stir in hot tomatoes and serve immediately.

Leek Soup

2 bunches leeks 1-1/2 pints milk 1 oz. butter 1 lb. potatoes pepper and salt, to taste juice of one lemon Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then cut them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan; add the butter, milk, and seasoning, and boil the soup up again. Before serving add the lemon juice; serve with toast.

91 Mom’s Secret Recipes

Onion Soup

1 quart milk 6 large onions yolks of 4 eggs 3 tbsp butter 1 tbsp flour 1 cup of cream salt & pepper Put the butter in a frying-pan. Cut the onions into thin slices and drop in the butter. Stir until they begin to cook; then cover tight and set back where they will simmer, but not burn, for half an hour. Now put the milk on to boil, and then add the dry flour to the onions, and stir constantly for three minutes over the stove. Then turn the mixture into the milk and cook fifteen minutes. Rub the soup through a strainer, return to the fire, season with salt and pepper. Beat the yokes of the eggs well; add the cream to them and stir into the soup. Cook three minutes, stirring constantly. If you have no cream, use milk, in which case add a tbsp of butter at the same time.

Potato Soup

2 lbs. potatoes 3 large onions (sliced) 3/4 pint water or 1 pint milk nutmeg Peel potatoes. Cut into small pieces, and put into a saucepan with enough water to cover them. Add onions. Bring to a boil, then simmer until the potatoes are cooked to a mush. Rub through a sieve or beat with a fork. Now add water or milk, and a little nutmeg if preferred. Boil and serve.

92 Mom’s Secret Recipes

Chicken Gumbo Makes 1 Serving 1 small chicken, boiled & boned 1 tbsp gumbo spice 2 c okra, cut up salt & pepper, to taste 1 tbsp gumbo file rice, cooked Place chicken back in the juice it was cooked in. Add gumbo spice, okra & salt and pepper. In the last 30 min of cooking add gumbo file. Serve over rice.

93 Mom’s Secret Recipes

Pasta Dishes

94 Mom’s Secret Recipes

Lasagna

1 lb lasagna noodles 2 lb beef, ground 1 can tomato paste 1 can tomatoes, Diced 1 green onion, chopped 1/2 c mushrooms, sliced 1/2 c zucchini, sliced 1 c onion, chopped 2 tsp garlic salt 2 tsp oregano 1 tsp basil 1/2 c Romano cheese, shredded 1/8 c parmesan cheese, shredded 2 lb mozzarella cheese, shredded Boil lasagna noodles, drain, and rinse with cold water. Lay flat right away in a 9" x 13" pan. Separate noodles with parchment paper so they keep their shape and do not stick. Brown ground beef and drain fat in a colander. Combine all other ingredients except cheeses for the sauce mix. Bring to a boil and then simmer for 1/2 hour. Add the meat, bring to a boil again, and simmer for another 1/2 hour. In an un-greased pan, cut noodles to size of pan. Line bottom with 3 to 4 noodles; cover with meat sauce, Parmesan cheese, Romano cheese, and Mozzarella. Continue layering in this order until you are out of ingredients, but always reserving a thick coat of Mozzarella cheese for the very top layer. Bake at 350°F for approximately 40 minutes.

95 Mom’s Secret Recipes

Almost Lasagna

1 box rotini (or ziti), any fun, flavorful pasta will do 2 - 28-oz jars pasta sauce (one with tomato chunks works well) 1 egg 1/2 lb ground beef 1/2 lb sausage 2 tbsp olive oil 1 c. parmesan cheese 1/2 c Italian breadcrumbs 1 bag mozzarella cheese 16-20 oz. ricotta cheese 2 eggs 1 c. parmesan cheese 1 1/2 tsp. parsley flakes dash salt & pepper Grease crock-pot, or spray with non-stick cooking spray. Cook rotini according to package directions, drain. Brown and drain meat. Toss pasta with olive oil. Add pasta sauce to mixture, toss well. Stir together parmesan cheese, breadcrumbs, egg, 1/2 bag mozzarella cheese, and browned meat. Can sprinkle lightly with garlic powder. Beat together ricotta, 2 eggs, parmesan, parsley, salt & pepper. Pour half of pasta/sauce/meat mixture into crock-pot. Spread entire ricotta mixture over first layer of pasta. Cover ricotta layer with remaining pasta mixture, and cover with remaining cheese. Cover, and cook on low 4-6 hours.

96 Mom’s Secret Recipes

Manicotti

1/2 lb lasagna noodles 1 lb cottage cheese 1/4 pound cheddar cheese -shredded 1/4 cup bread crumbs 1/4 tsp salt 1/4 c chopped parsley 1 egg, slightly beaten 2 can tomato sauce (4 oz. each) 1/4 cup parmesan cheese Mix cottage cheese, cheddar cheese, bread crumbs, salt, parsley and egg. Boil lasagna noodles in large amount of salted water for ten minutes over medium heat. Stir with wooden spoon. Cut lasagna strips in half. Spoon portion of cheese mixture on lasagna strip and roll. Pour half of sauce in pan and arrange manicotti in single layer over sauce. Top with remaining sauce, sprinkle with parmesan cheese, and bake in moderate oven at 375°F for 30 minutes.

97 Mom’s Secret Recipes

Stuffed Tuna Manicotti

1 can light tuna in water, 6-1/2 oz 1 pkg frozen chopped spinach -10-1/2 oz. cooked and, drained 4 oz ricotta cheese 1 egg, lightly beaten 3/4 tsp salt 1/8 tsp nutmeg, ground 8 manicotti shells 1/4 c. parmesan cheese, grated salt and pepper, to taste paprika **Sherry Sauce** 2 t butter (or margarine) 2 1/2 tbsp flour 1/2 tsp salt 2 c milk 2 tbsp pale dry sherry Drain tuna. Combine spinach, ricotta, egg, seasonings and tuna. Fill manicotti shells with tuna mixture. Spoon half sherry sauce into a 9 x 9 baking dish. Arrange manicotti on top of sauce. Pour remaining sauce over all. Sprinkle with parmesan cheese and paprika. Cover with foil. Bake in a 375°F oven for one hour. Sherry sauce: Melt butter; stir in flour and salt until blended. Gradually stir in milk, stirring constantly until it boils and thickens. Remove from heat; stir in sherry.

98 Mom’s Secret Recipes

Quick Baked Pasta Family Style

2 tbsp olive oil 1 lb ground beef, lean 2 clove garlic; crushed 1/2 c half and half 3/4 c marinara sauce 3/4 lb penne pasta 1/4 c parmesan cheese; grated 1 tsp dried oregano 1/2 tsp dried rosemary salt and pepper; to taste 1 c mozzarella cheese; grated or Swiss cheese; for topping Bring 4 quarts of water to a boil. Heat a large frying pan and add oil, beef and garlic. Sauté until the meat is tender and then drain excess fat. Add all remaining ingredients except the Mozzarella cheese and pasta. Simmer the mixture while pasta cooks until al dente. Drain pasta and mix it with the sauce. Pour all into a 3 quart baking dish and top with the remaining cheese. Bake uncovered at 350°F for 25 minutes or until bubbly hot.

99 Mom’s Secret Recipes

Baked Mac and Cheese

1 can (10 3/4 ounces) condensed cheddar cheese soup 1/2 can milk 1 tsp prepared mustard 1/8 tsp pepper 2 c hot cooked elbow or medium shell macaroni (1 1/2 c dry) 2 tsp margarine or butter, melted 1 tbsp dry bread crumbs In 1-quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni. In a cup, combine margarine and bread crumbs. Sprinkle over casserole. Bake at 400° F. 20 minutes or until hot and bubbling. Makes 2 1/2 Cups = 2 main dish servings or 4 side dish servings.

Quick Tetrazzini

1/2 lb thin spaghetti 10 1/2 oz condensed cream of mushroom 2 oz mushrooms; sliced, canned 1 c light cream; or 1 c -canned milk 2 can tuna; drained, flaked 1 c soft bread crumbs 1/4 c parmesan cheese; grated 2 tbsp butter; melted Break spaghetti into small pieces (2 to 3 inches) and cook according to package directions. Meanwhile, combine soup, mushrooms, cream, and tuna. Drain spaghetti and combine with mushroom-tuna mixture. Put into greased 2 to 2 1/2 quart casserole. Mix bread crumbs, cheese, and melted butter and sprinkle on top of mixture in casserole. Bake in hot oven (400°F) 45 minutes to 1 hour or until browned and bubbly. 100 Mom’s Secret Recipes

All at Once Spaghetti 1 tbsp cooking oil 2 can tomato sauce 1 large onion, chopped 1 1/2 c water 1/2 lb ground beef 1/4 lb uncooked spaghetti (1/2 - 8 oz. pkg.) 1 1/2 tsp salt pepper to taste grated parmesan cheese Heat oil in saucepan or skillet. Add onion; cook until soft. Crumble in the Beef. Stir and fry until Meat is not longer pink. Sprinkle with salt and pepper. Pour in tomato Sauce and water; bring to boil. Break spaghetti; sprinkle in a little at a time, stirring into Sauce and keeping it separated. Cover tightly. Simmer 20 to 30 minutes. Serve with Cheese.

Creamy Beef Noodle Combo 1 lb lean ground beef 1/2 c onion; chopped, (1 med) 4 oz mushroom stem/pieces 1 can 10 3/4 oz cream of mushroom soup 1 c celery; sliced, 2 stalks 1/2 c green bell pepper; chopped 1/4 c pimento; sliced 1 c milk 1 tsp salt 4 oz noodles; uncooked, about 2 c 1 tbsp Worcestershire sauce Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the un-drained mushrooms and the remaining ingredients. Heat to boiling then reduce the Heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes. A small amount of water can be added if necessary.

101 Mom’s Secret Recipes

Hamburger Stroganoff

1 lb lean ground beef 1/2 c onion; chopped, 1 med 1 clove garlic; minced 1 tsp beef bouillon; instant 3/4 tsp salt 1/4 tsp pepper 4 oz mushroom stem/pieces; drained 1 c water 1 c dairy sour cream 2 c noodles or rice; cooked, hot 3 tbsp unbleached flour Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat until just hot. Serve over the noodles or rice, if desired, add a garnish of chopped parsley.

102 Mom’s Secret Recipes

Lighthouse Casserole 1 lb small shell macaroni 1 10 oz. jar chili sauce 2 lb ground beef 1 can (8 oz) mushroom pieces 1 large onion, chopped 1 can (3 oz) sliced ripe olives, 1 can (16 oz) kidney beans drained 1 can (16 oz) cream style corn 1 c shredded cheddar cheese 1 can (16 oz) tomato sauce Cook macaroni on the conventional range. Meanwhile, crumble ground beef into colander suspended over a 3 quart Casserole. Top with chopped onion. Stir midway through cooking, Microwave on high 8 to 10 minutes or until meat is no longer pink. Drain grease and transfer eat to casserole. Stir in beans, corn, tomato sauce, chili sauce, mushrooms and olives. Drain macaroni and stir meat mixture into it. Divide macaroni mixture into desired size casseroles for serving or freezing. Makes 3 - 2 quart casseroles (6 Servings each).

103 Mom’s Secret Recipes

Mexican Spaghetti Pie

12 oz cooked spaghetti (or pasta) 1 lb ground beef 1/4 c chopped olives 1/2 c shredded Monterey, jack or cheddar cheese 2 tbsp green chili peppers 4 tbsp butter 1/2 c chopped onion 1 tsp chili flakes 19 oz can red kidney beans 1/4 c freshly grated parmesan 6 oz crushed tortilla chips 1/4 tsp sugar 19 oz can tomatoes 4 beaten eggs 6 oz can tomato paste 1/2 tsp cumin Cook and drain pasta, and let cool slightly. Stir in butter, parmesan cheese and eggs. Spread into the bottom of a large greased baking dish. Brown onion and ground Beef. Stir in kidney beans, un-drained tomatoes and tomato paste. Add chopped green chilies, chili flakes, sugar and cumin. Let simmer at least 30 minutes or longer. (You can add some Tabasco sauce for some extra "kick" at the end.) Pour meat mixture over pasta in baking dish. Top with the shredded cheese, olives and tortilla chips. Bake in a 350°F oven for 30-40 minutes or until brown.

104 Mom’s Secret Recipes

Noodle Stroganoff 1/4 c butter or margarine 1 can beef consommé 1/4 c sliced scallions or onions 1 tsp salt 1 garlic clove; minced 1/4 tsp pepper 1/2 lb mushrooms; sliced 4 oz medium egg noodles 1 lb ground beef 1 c sour cream 3 tbsp lemon juice snipped parsley 3 tbsp burgundy or other red wine In hot butter in skillet, sauté scallions, Garlic and mushrooms until lightly browned. Add Beef; cook, stirring, until red color disappears. Stir in lemon juice, burgundy, consommé, salt and pepper. Simmer, uncovered 15 min. Stir in uncooked noodles. Cook, covered, 5 minutes or until noodles are tender. Mix in sour cream; heat quickly but do not boil. Serve at once, sprinkled with parsley.

105 Mom’s Secret Recipes

Salads

106 Mom’s Secret Recipes

Autumn Fruit Salad 2 red delicious apples 1 sliced bananas 1 Granny Smith apple 2 Bartlett pears 1/2 pound red grapes 1/2 cup almond slivers -- toasted 1 cup vanilla yogurt 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon nutmeg 1 tbsp apple cider Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.

Bavarian Potato Salad 4 cups potatoes, peeled and sliced 1/4-inch thick 2 cups chicken broth, either home made or commercial 1/2 teaspoon salt 1/4 cup vegetable oil 1/3 cup onion -- chopped 1/2 teaspoon sugar 2 tbsp lemon juice pepper -- as desired Boil potatoes in broth with 1/4 tsp salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

107 Mom’s Secret Recipes

Bacon-Avocado Potato Salad 6 medium boiling potatoes 2 avocados -- cubed 8 slices bacon 1/2 cup chopped onions -- chopped 1 tbsp fresh lime juice 1/2 cup white wine 1/4 cup cider vinegar salt black pepper paprika 1/4 teaspoon mustard powder 2 tbsp fresh parsley -- chopped 1 tbsp fresh cilantro -- chopped Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. Sauté onions in bacon fat until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste. When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.

108 Mom’s Secret Recipes

Baja Chicken Pasta Salad 3/4 pound chicken breast -- boneless, skinless 6 ounces dried mixed fruit -- 1 6 oz package 1 cup ring macaroni or orzo -- raw 1 cup jicama -- cubed 2 green onions/tops -- sliced 1/2 cup mayonnaise or salad dressing 2 tbsp sour cream or plain yogurt 1 teaspoon red chilies -- ground 1/4 teaspoon salt Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon. Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours.

109 Mom’s Secret Recipes

Blackened Chicken with Caesar Salad

***FOR CHICKEN*** 1 bottle prepared Italian dressing (8oz) 1/2 cup dry white wine 4 chicken breasts halves skinned and de-boned 1 tbsp dried marjoram leaves 1 tbsp dried oregano leaves 1 tbsp dried thyme leaves 1 teaspoon salt 1 teaspoon black pepper -- freshly ground 1/2 teaspoon ground red cayenne pepper 1/2 cup butter or margarine -melted

***FOR SALAD*** 1 can 2 oz anchovies 3 tbsp fresh lemon juice 1 tbsp Worcestershire sauce 1 tbsp fresh parsley -- chopped 1 teaspoon Dijon style mustard 1/2 teaspoon freshly ground black pepper 1 garlic clove -- crushed 1/4 cup olive oil 2 tbsp parmesan cheese -- grated fresh 10 cups salad greens -- mixed

BLACKENED CHICKEN: Stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times. Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor. Spread mixture on plate. Heat 12 inch cast iron skillet over high heat until smoking, 5 to 10 minutes. Drain chicken; dip into seasoning mixture to coat both sides, shaking off excess. Place in hot skillet; pour 2 T butter over each piece. Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through. Serve chicken, sliced, on top of Caesar salad. CAESAR SALAD: Use a fork to mash the anchovies into a paste in a small bowl; stir in the lemon juice, Worcestershire sauce, chopped fresh parsley, Dijon style mustard, freshly ground black pepper and the crushed garlic. Whisk in the cup olive oil, slowly; stir in the freshly grated parmesan cheese. Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat.

110 Mom’s Secret Recipes

Boston Bean Salad

1 - 15 oz can navy beans, drained and rinsed 1 - 15 oz can red beans, drained and rinsed 1 - 15 oz can black beans, drained and rinsed 2 stalks celery -- sliced (about 1 Cup) 1/2 c thinly sliced green onion 1/2 c vinegar [or more] 1/4 c molasses 1 tbsp Dijon-style mustard 1/4 tsp pepper 2 c torn curly endive In a large bowl, combine beans, celery, and green onion. For dressing, combine vinegar, molasses, mustard and pepper, and mix well. Pour over bean mixture, stir to coat. Cover and chill for 4 to 24 hours (the longer the better!), stirring occasionally. Just before serving, stir in endive.

Caesar Salad Dressing, Low cal

1/3 c tofu 2 tbsp lemon juice 1 1/2 tsp Dijon mustard 1 garlic clove -- minced 1 tsp anchovy paste -- or anchovy 1/4 teaspoon salt 1 pinch sugar -- pinch 1 pinch pepper 2 tbsp parmesan cheese -- grated 1 tbsp olive oil In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. 111 Mom’s Secret Recipes

Buffet Make-Your-Own Salad

2 chickens -- cooked, cooked, skinned, boned and cut into bite-sized pieces 4 cups cooked rice 3 cans chow mein noodles -- large cans 5 cups gravy -- chicken gravy or comb. of broth, chicken soup and gravy 3 cups celery -- diced 10 green onions -- sliced 16 ounces pineapple chunks in juice -- drained 2 cups cheddar cheese -- shredded 1 cup toasted almonds -- slivered 1 1/2 cups toasted coconut 1 cup black olives -- chopped

Heat chicken and gravy together. Place in pretty serving or chafing dish. Place other items in a decorative fashion on buffet table. Guests can build their own salads using these ingredients. This can be made in advance and stored separately, ready to assemble when needed.

Chicken Salad Yield: 1 Cup 1 each small sweet pickle 1 each 1-inch piece onion 1 each cooked chicken breast -- cubed 1/3 cup mayonnaise 1/2 teaspoon sugar 1 dash salt 1 dash pepper Place pickle and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses.

112 Mom’s Secret Recipes

California Chicken Salad

2 c cooked chicken -- chopped 1/2 c Monterey jack cheese -- shredded 1/2 c cheddar cheese -- shredded 1 avocado -- diced 1/2 c olives -- chopped 1 tomatillos -- chopped 1/2 tsp chili powder 1/4 tsp garlic powder 1 tsp onions -- chopped black pepper 2 tbsp mayonnaise 1 tsp green chilies -- minced 2 tsp sun-dried tomatoes, oil-packed -- minced * A tomatillo is also known as a Mexican Cherry tomato. ** Use a dash of onion juice instead of minced onions if preferred. Lightly mix the first 10 ingredients together. Moisten with mayonnaise, using more or less as desired. Mound in 4 decorative serving dishes sprinkle the minced green chilies and minced sun-dried tomatoes on top. Chill for 1 hour. Serve with corn chips or crisp-fried tortillas as a light lunch.

113 Mom’s Secret Recipes

Cherry Tomato Salad 1 pint cherry tomatoes 6 bacon slices 1/4 cup mayonnaise 1 tbsp tarragon vinegar 2 tbsp olive oil 1/4 tsp salt 1 tbsp fresh basil -- chopped 6 leaves romaine lettuce 2 tbsp chives -- chopped Wash and stem tomatoes. Dry completely. Cook bacon until very crisp; drain thoroughly on paper towels. Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing. Serve on lettuce leaves, sprinkled with chives. Serve at once or refrigerate until ready to serve.

Chicken Taco Salad, Low Fat

1 pound chicken meat -- white skinless 1/2 c lettuce -- torn into pieces 2 medium Tomatoes -- cut into pieces 1 can Kidney beans -- rinsed and drained (15 oz. size) 1 package taco seasoning mix 1/2 cup cheddar cheese -- non fat hot sauce to taste 1/2 package tortilla chips -- *baked* (1 GM fat per 20 chips) Bottle Kraft fat free salad Dressing -- Catalina Place chicken in a bowl and cover with waxed paper. Cook in microwave about 5 minutes. Remove and drain chicken to remove any fat. Prepare taco mix as directed, substituting chicken for beef. Place lettuce, tomatoes, and chips in a large bowl. Add drained beans, grated cheese, and salad dressing. Mix well. Serve immediately. 114 Mom’s Secret Recipes

Caesar Salad

20 each large romaine leaves 1 each head lettuce 1 cup French bread cut 1/2 in cube 1 each large garlic clove 1 each egg 1/4 teaspoon salt 1/2 each juice of one lemon 1/4 c olive oil 1/2 tsp Worcestershire sauce 1/4 c grated Romano cheese 1 each fresh ground pepper to taste Wash and dry lettuce. Wrap and refrigerate. Warm bread cubes in 275°F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and Worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romano and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2.

115 Mom’s Secret Recipes

Chicken and Black Bean Salad

30 ounces black beans; drained -- rinsed 3 c chicken; cooked -- cubed 6 green onions -- sliced 1 sweet red pepper -- chopped 1 sweet yellow pepper -- chopped 2 tomatoes -- coarse chopped 1/4 c coriander; chopped -- fresh **Dressing** 1 jalapeno pepper -- minced 1 tsp grated lime rind 1/4 c lime juice 2 tsp garlic -- minced 1/4 tsp salt 1/4 tsp pepper 1/4 c vegetable oil Use canned black beans (15oz (425mL) per can). In large bowl, gently stir together black beans, chicken, onions, red and yellow peppers and tomatoes. Dressing: In small bowl, whisk together jalapeno pepper, lime rind and juice, garlic, salt and pepper; gradually whisk in oil. Pour over salad; add coriander and toss gently.

116 Mom’s Secret Recipes

Chicken Caesar Salad

4 1 oz. slices French bread vegetable cooking spray 1/2 tsp garlic powder 2 pounds boneless chicken breasts 1/3 cup fresh lemon juice 1/4 cup red wine vinegar 1 tbsp olive oil 1 tsp anchovy paste 1/4 tsp fresh ground pepper ¼ c garlic 9 cs romaine lettuce 1/4 c grated parmesan cheese Trim bread crusts and discard. Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or until lightly browned and set aside. Coat a large nonstick skillet with cooking spray; place over med high heat until hot. Add chicken halves; sauté 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside. Combine lemon juice and next 5 ingredients in container of an electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons.

117 Mom’s Secret Recipes

Cole Slaw

5 tbsp mayonnaise 1 tsp hot sauce 2 tbsp yellow mustard 2 tbsp ketchup 2 tbsp olive oil 1 tbsp wine vinegar 1 teaspoon garlic salt 1 tbsp Worchestershire juice of 1 medium size lemon 3 tsp salt (to taste) 4 bell peppers -- sliced 2 onions, medium -- shredded 1 large cabbage -- shredded Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. Pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.

118 Mom’s Secret Recipes

Creamy Fruit Salad

1 c strawberries -- quartered 1 c cantaloupe -- chunked 6 strawberries -- whole 1 apple -- cored and chopped 20 grapes -- seedless green 1/2 c pineapple -- chunked 1/2 c mandarin orange sections 1 1/2 c whipped topping, thawed frozen non-dairy 2 tbsp coconut -- shredded & toasted In 2 quart bowl combine fruits except whole berries; cover with plastic wrap and refrigerate until well chilled, at least 2 hours. To serve: into each of 6 parfait or sundae glasses spoon 2 tbsp whipped topping and top each portion with 1/4 c. fruit mixture. Top each portion of fruit with 1 tbsp whipped topping, then an equal amount of remaining fruit mixture. Spoon 1 tbsp whipped topping onto each portion of fruit, sprinkle with 1 tsp coconut, and garnish with 1 berry.

119 Mom’s Secret Recipes

Curried Spinach Salad

2 chicken breasts; raw, whole -- cut into thin strips 2 tbsp oil 2 tbsp soy sauce ***Salad*** 6 cs spinach -- torn 1 c apple; tart -- chopped 1/4 c peanuts 1/4 c raisins ***Dressing*** 2/3 c oil 1/2 c maple-flavored syrup 1/2 c cider vinegar 1 tbsp instant minced onion 1 tsp curry powder 1 tsp prepared mustard 1/4 tsp salt For Dressing: Combine all in blender. Blend 15 seconds. Chill 4 hours or overnight. Makes 1-2/3 cups dressing. 60 calories per tbsp. Sauté chicken in oil after marinating in soy sauce. Drain and chill 4 hours or overnight. For Salad: Combine spinach with 1 cup dressing or less if desired and toss. Divide into 4 plates. Divide chicken, apple, peanuts, and raisins and place on top of spinach. Serve immediately with additional dressing if desired.

120 Mom’s Secret Recipes

German Potato Salad

1 pound bacon 2 tsp celery seed 1 c onion -- chopped 1/2 c celery -- chopped 4 tsp flour 1 c vinegar 4 tsp sugar 1 c water 3 tsp salt 12 c potatoes -- cooked, chopped pepper parsley Cook bacon till crisp; drain (reserving 1/2 cup fat), and crumble. Cook onion and celery in fat till just tender. Blend in flour, sugar, salt, celery seed and pepper to taste. Add vinegar and water. Cook and stir until thickened and bubbly. Add bacon and potatoes; heat thoroughly, tossing lightly so as not to break up the potato slices. Garnish with parsley. Can be served warm or chilled, but you taste the bacon fat a bit more when it's chilled.

Fresh Spinach Salad

2 tbsp Caesar salad dressing 4 tbsp cottage cheese fresh spinach Two hours before serving, marinate Caesar salad dressing with cottage cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve.

121 Mom’s Secret Recipes

Homemade Croutons 1 tbsp butter 5 tbsp light oil 2 each garlic cloves minced 1 tsp oregano 1 tsp thyme 5 each day old bread Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes. Fry slowly until lightly brown.

Fluffy Fruit Salad 2 cans (20 oz. ea.) crushed -- pineapple 2/3 c sugar 2 tbsp flour 2 eggs -- lightly beaten 1/4 c orange juice 3 tbsp lemon juice 1 tbsp vegetable oil 2 cans (17 oz. ea.) fruit cocktail -- drained 2 cans (11 oz. ea.) mandarin -- oranges, drained 2 bananas -- sliced 1 c heavy cream -- whipped Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool. In a salad bowl, combine the pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and cooled sauce. Chill for several hours.

122 Mom’s Secret Recipes

Garlic Pasta Chicken Salad 6 heads garlic 3/4 c olive oil 4 sprigs rosemary -- optional 1/4 c fresh basil leaves 1 tbsp fresh rosemary leaves -- or 1 tsp. dried 8 ounces corkscrew pasta -- cooked and drained 2 cups chicken -- cooked, cut in strip 1/2 c green onion -- sliced 1/2 c parmesan cheese -- freshly grated 2/3 c walnuts -- chopped, optional salt and pepper to taste lettuce leaves Separate cloves of garlic and drop into boiling water for 1 minute. Drain and peel. Place peeled cloves in small saucepan with oil and optional rosemary sprigs. Cook gently, covered, stirring occasionally, for about 25 minutes or until garlic is tender. Discard rosemary sprigs and puree garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves. Place pasta in large bowl and add garlic puree, chicken, onion, Parmesan, salt and pepper. Mix thoroughly. Add more olive oil if needed to moisten salad. Let salad sit for 1 hour a room temperature (provided it’s not a hot room that will invite bacteria to go nuts!) or refrigerate, returning mixture to room temperature before serving. Toast walnuts in 375-degree oven for 10 minutes. Stir into the salad and serve over a mix of crisp, chilled lettuces.

123 Mom’s Secret Recipes

Hawaiian Chicken Salad 3 whole chicken breasts -- skinned and boned 1 1/2 cups sour cream 1/2 c chutney -- finely chopped 1 tsp curry powder (more to taste) 1/4 tsp ground ginger 1/4 c toasted shredded coconut 3 cantaloupes -or honeydew melons -or large papayas 4 cups shredded lettuce (optional) Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 minutes or until cooked through, but still moist. Dice or shred meat. Combine sour cream, chutney, curry powder and ginger until mixed. Mix dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons or papayas in halves remove seeds and fill cavities with chicken salad. Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.

Hot Spinach and Mushroom Salad 1 1/2 pounds spinach 2 tbsp corn oil 4 ounces mushrooms -- slice thin 1 c onions -- diced 4 tsp lemon juice -- fresh 4 tsp white vinegar 2 tsp sugar black pepper -- fresh ground 2 tbsp yogurt -- plain, low-fat Wash fresh spinach and remove all tough stems; drain well. In hot oil, sauté mushrooms and onions until onions are wilted. Add lemon juice, vinegar, sugar and pepper; mix well. Stir in spinach and cook only until spinach begins to wilt. Remove from heat and stir in yogurt. Serve immediately.

124 Mom’s Secret Recipes

Lighter Chicken Waldorf Salad 3/4 pound roasted chicken breast (2 boneless -- skinless halves) 1 medium granny smith apples – cored and diced in 1/2-inch pieces 1 rib celery -- finely minced 1 ripe mango -- peeled and diced 2 tbsp minced -- candied ginger 1/3 c light mayonnaise 1/3 c nonfat sour cream 2 tbsp lime juice 2 tbsp mango chutney 1 tsp grainy mustard 3 tbsp coarsely chopped walnuts 2 tbsp minced fresh mint Dice the cooked chicken. Combine with the apple, celery, mango and candied ginger. In a medium bowl, combine the mayonnaise, sour cream, lime juice, chutney and mustard; mix well. Add to the salad, mixing well. Cover and refrigerate until ready to serve. Just before serving, stir in the chopped walnuts and mint.

Old-Fashioned Egg Salad 1/4 cup mayonnaise 2 tsp lemon juice 1 tsp dried minced onion 1/4 tsp salt 1/4 tsp pepper 6 hard-cooked eggs -- chopped 1/2 cup finely chopped celery lettuce leaves or bread In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. For each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread.

125 Mom’s Secret Recipes

Mediterranean Grilled Chicken Salad

2/3 pound (2 medium) potatoes -- - cut into 3/4-inch 4 ounces mushrooms -- halved 4 ounces green beans; halved -- steamed until crisp***Vinaigrette*** 1/4 c olive oil 2 tbsp white wine vinegar 1 garlic clove -- minced 2 tsp minced fresh tarragon -- or 3/4 tsp dried tarragon 2 tsp Dijon-style mustard 1/4 tsp sugar 1/4 tsp salt 1/8 tsp pepper 2 chicken breast halves -- - (boned and skinned (about 6 ounces each) 1/4 cup chopped red onion Halved cherry tomatoes -- - for garnish In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain. Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette ingredients. Place otatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat. Cover, let stand 15 minutes. Heat broiler. Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes. Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches from heat source about 8 minutes until juices run clear when chicken is pierced, turning once. To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes.

126 Mom’s Secret Recipes

Mixed Green Salad Makes 6 servings 12 c assorted salad greens -- to 14 c, Boston, red -- leaf, romaine, etc. 2 nectarines -- sliced in wedges 1/3 c walnuts -- toasted, * **Balsamic Vinaigrette** 2/3 c olive oil 2 tbsp balsamic vinegar 1/4 c orange juice 1 tbsp Dijon mustard 1 clove garlic -- mashed 1/4 tsp salt black pepper -- to taste Choose at least three of the varied salad greens. Wash the greens, pat dry, and pile them into a large salad bowl. Adorn the greenery with the fruit and toasted walnuts. Beat together the oil, vinegar, orange juice, mustard, garlic, salt, and pepper in a bowl. Pour the dressing over the greenery and toss well to coat evenly.

127 Mom’s Secret Recipes

Pasta Salad Primavera

4 tsp garlic -- minced 2 cups broccoli flowerettes -- blanched 1/2 c red pepper -- thinly sliced & 1/2 c carrot -- shaved 1 tomato, peeled and seeded 1/2 tsp basil 1/2 pound corkscrew pasta -- cook & drain 1/4 c olive oil 1 tbsp red wine vinegar salt and pepper Spray large skillet with vegetable cooking spray, according to directions. Sauté garlic. Add broccoli, red pepper, carrot, tomato and basil; stir to heat through. Add sautéed vegetables to cooked macaroni and toss well. Pour on olive oil and vinegar. Season with salt and pepper; toss well. Serve warm or cold.

128 Mom’s Secret Recipes

Tortellini Salad

2 pounds tortellini, spinach-filled 1/2 pound prosciutto -- thinly sliced 3/4 pound peas, frozen 1/3 cup basil, fresh -- washed & torn 1/8 cup parsley -- fresh, chopped 1/8 cup parmesan cheese **Dressing** 1/2 cup white wine vinegar 1/2 cup lemon juice 1 tbsp Dijon mustard 3 each garlic cloves -- peeled & pressed 1 cup olive oil 1/2 teaspoon pepper Boil pasta until al dente, and rinse with cold water. Trim fat from prosciutto and cut into small squares. Steam peas until just tender and cool rapidly with cold water. In a small bowl blend all of the dressing ingredients EXCEPT olive oil. Mix well with wire whisk. While still whisking, add olive oil until dressing is well blended. Combine tortellini, prosciutto, and peas in a large bowl. Add half of the dressing. Toss gently. Add basil and toss until well mixed. Chill. Just before serving moisten with remaining vinaigrette and put in serving dish. Sprinkle with parsley and parmesan cheese.

129 Mom’s Secret Recipes

Appetizers & Snacks

130 Mom’s Secret Recipes

All-American Snack 3 c thin pretzel sticks 4 c Wheat Chex® 4 c Cheerios® 13 ounces can salted peanuts 1 tsp garlic salt 1 tsp celery salt 1/2 tsp seasoned salt 2 tbsp grated parmesan cheese 1/4 c melted butter In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned salt, and cheese. Pour melted butter over all; toss until well mixed. Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as appetizer or snack.

Cream Cheese Ball 16 ounces Cream cheese 2 packages Chipped beef -- minced Chopped scallions – to taste Garlic powder or garlic salt Mix softened cream cheese and other ingredients. Shape. Let chill overnight. Serve with crackers.

131 Mom’s Secret Recipes

Blue Cheese and Cheddar Ball 8 ounces cream cheese -- room temp. 4 ounces blue cheese -- crumbled 4 ounces cheddar cheese -- shredded 2 tsp mustard -- Dijon-style 1 tsp Worcestershire sauce 1/8 tsp garlic powder 1/4 tsp salt 1/2 c pecans -- finely chopped 2/3 c currants 3/4 c parsley -- chopped ***Dippers*** assorted crackers apple wedges Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.

132 Mom’s Secret Recipes

Barbequed Chicken Appetizers 1 large boneless chicken breast 1 green pepper -- cut in strips 1 medium onion -- cut in thick strips 1/2 c ketchup 1 tbsp mustard 1 tbsp brown sugar 1 tbsp vinegar 1/4 tsp garlic powder 2 dashes hot pepper sauce Cut chicken breast into 16 chunks and place in a microwave dish. Scatter pepper and onion strips on top of chicken. Combine remaining ingredients in a small bowl and pour over the chicken and vegetables. Cover and microwave on 70 % power for 7 minutes or until chicken is white and tender. Serve with toothpicks.

Buffalo Wings 12 chicken wings -- about 2 lb 2 tbsp margarine or butter -- melted 2 tbsp bottled hot pepper sauce 1 tsp paprika salt & pepper blue cheese dip celery sticks Preheat broiler. Meanwhile, rinse chicken wings and pat dry with paper towels. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken pieces in a shallow, nonmetal or butter, pepper sauce, and paprika. Pour over chicken wings, stirring to coat. Cover chicken and let stand at room temperature for 30 minutes rack of a broiler pan. Sprinkle with salt and pepper, if desired. Brush with some of the reserved sauce. Broil chicken 4 to 5 inches from heat about 10 minutes or until light brown. Turn the chicken pieces; brush again with the reserved sauce. Broil for 10 to 15 minutes more or until the chicken is tender and no longer pink. Serve with Blue Cheese Dip 133 Mom’s Secret Recipes

Cheese-Spinach Appetizers

2 eggs – can use egg substitute for equally good taste 6 tbsp whole-grain wheat flour 1 1/2 c s cheddar cheese -- shredded 10 ounces frozen spinach -- thawed, drained 2 c cottage cheese 1 pinch ground nutmeg 1 dash black pepper -- fresh ground 1 dash cayenne pepper 3 tbsp wheat germ In a large bowl, beat eggs (or egg substitute) with flour until smooth. 2. Squeeze spinach to dry then add to egg mixture along with cottage cheese, cheddar cheese, pepper, cayenne, and nutmeg. Mix well. 3. Pour into 13 x 9 x 2-inch pan that has been sprayed with non-stick cooking spray. Sprinkle with wheat germ and bake in preheated 350°F oven for about 45 minutes. Let stand 10 minutes then cut into 1-1/2 inch squares.

Mini-Quiches

8 ounces cottage cheese -small curd 1/4 c sour cream 4 ounces sharp cheddar cheese -- shred 1/2 c buttermilk baking mix 1/4 c butter -- melted 3 eggs They are just as good reheated from frozen as they are fresh from the oven! Do at LEAST double the recipe (you'll need a mini-muffin pan too). Preheat oven to 350°F. Mix all ingredients with electric mixer. Grease minimuffin tins or use Teflon ones. Fill 3/4 full. Bake for 15-20 minutes or until brown. Hints: Add onion, bacon, mushrooms, etc. May be frozen. Reheat at 300°F or microwave for 3 minutes on high. Can also add cooked bacon and some diced onion.

134 Mom’s Secret Recipes

Dim Sum (Steamed Chinese Appetizers) 1 3/4 ground meat (beef -- pork or both) ***Basic Mix*** 2 eggs 3 tbsp soy sauce (light -- preferred) 3 tbsp sherry 1 tsp grated fresh ginger 1/2 tsp white pepper 2 tbsp sesame oil 3 chopped little green -- onions 2 tbsp corn starch 4 tbsp chopped water chestnut 3 clove garlic -- minced ***Extra Condiments*** 1 1/2 tsp red chili sauce with -- garlic 2 tsp spicy brown bean sauce 3 tsp Hosin sauce 1 tsp grated orange peel ***Wrapper*** 1 package wonton skins In a large bowl, mix meat well with remaining BASIC ingredients. mix until smooth. Separate mix into four equal parts. For each part, add one of the EXTRA condiments -- mix well. To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin. Fold into shape. Possible shapes are purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the wonton skin that are sticking out may get tough, so keep this to a minimum. Use a different shape for each condiment so that you will know what is what. To cook, place on top of lettuce leaf on steam rack (the leaf helps prevent sticking). Be very careful not to let them touch each other or else they will stick. Steam for 20 minutes. Eat hot. Can be frozen and reheated in microwave.

135 Mom’s Secret Recipes

Mock French Pate Makes 12 to 14 servings 1/4 c unsalted butter -- * see note 1 pound fresh mushrooms 1/3 c onions -- minced 1/3 c celery -- chopped 2 eggs 3 ounces cream cheese 3/4 c fine bread crumbs 1 tsp salt 1/2 tsp basil -- crushed 1/4 tsp rosemary -- crushed 1/4 tsp oregano -- crushed 1/8 tsp black pepper -- freshly ground * plus butter for greasing the pan Butter a 7-by-4-inch loaf pan. Line with wax paper, leaving an overhang of about 1 1/2 inches all around to assist in lifting out the pate later. Preheat the oven to 400 F. Rinse, dry and finely chop the mushrooms. You should have about 5 cups. In a large saucepan melt the butter, and sauté the onions and celery until tender, about 5 minutes. In a large bowl beat the eggs and cream cheese until smooth. Add the bread crumbs, salt, basil, rosemary, oregano and pepper. Stir in the onion mixture and the mushrooms. Blend well. Spoon the mixture into the loaf pan. Cover the top with foil, and bake until firm, about 1 1/2 hours. Cool in the pan until lukewarm. Remove from the pan, using the paper overhang as an aid. Serve at room temperature with crackers as an appetizer.

136 Mom’s Secret Recipes

Parmesan Chicken Wings

1 cup freshly grated parmesan cheese 1 heaping tbsp -- finely chopped fresh 1 parsley 1 tbsp fresh -- oregano or marjoram chopped or 1 tsp of either 1 teaspoon salt 1/2 teaspoon fresh ground pepper 2 pounds chicken wings cut up 1/2 cup butter melted Preheat oven to 375°F. Mix cheese, parsley, oregano, salt and pepper together and place on a dry tray. Dip each piece of chicken into the butter, then roll in the cheese mixture, coating well. Place on a greased baking sheet. Bake for 45 minutes, turning when brown. Wings will freeze well. Thaw in refrigerator, and heat in a 375°F oven. Makes 4 main course or 8 appetizer servings.

Salmon Rolls

6 smoked salmon -- thinly sliced 1 prepared bread dough 1 egg -- beaten green onion -- finely chopped fresh ground pepper After thawing, roll out the prepared dough into a 9-inch circle. Cover the top with strips of the salmon and add seasonings. Cut the circle into wedgeshaped pieces and roll each one tightly, beginning at the outside edge. Brush the roll with the beaten egg and bake at 425°F for about 15 minutes. Serve hot as appetizers or with lunch. 137 Mom’s Secret Recipes

Potstickers 2/3 pound ground pork 1 c chinese cabbage -- minced 2 each green onions -- minced 1 each egg 1 tbsp light soy sauce 1/2 tsp salt 1/2 tsp orange peel -- grated 1/2 tsp hot chili oil cornstarch 40 each won-ton wrappers -- cut into circles 1/2 c peanut oil 1 c water Combine port, cabbage, onion, egg, soya sauce, salt, orange peel and hot chili oil in large bowl and mix well. To assemble: Dust waxed or parchment paper with cornstarch. Set 1 rounded teaspoon filling in center of won tom skin, pressing lightly so filling forms narrow band across middle. Moisten rim of skin. Bring opposite sides together to form semicircle. Pinch together around outer edge. Transfer to cornstarch dusted paper. Cover with dry kitchen towel. Repeat with remaining won ton and filling. Place two heavy 12" skillets over low heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 minutes, checking occasionally. Add 1/2 cup water to each pan and cover immediately. Let steam until skins are translucent, about 3 minutes. Remove cover and continue cooking over medium to medium-high heat until bottoms are very crisp and well browned. Drain off excess oil if necessary. Loosen dumplings with spatula and transfer to serving dish. Serve immediate

138 Mom’s Secret Recipes

Ravioli Appetizers Makes 12 servings 1 cup bread crumbs -- soft – very fine ones 1 teaspoon dried oregano 1 pound ravioli -- cheese-filled -- cooked non-stick cooking spray 1 cup spaghetti sauce -- low fat, warmed These tasty bites of pasta are perfect for back porch picnics, where the kitchen is close at hand. Simply prepare the ravioli ahead and pop them into the oven for 5 min when your guests arrive. Preheat the oven to 450°F. Coat 2 baking sheets with nonstick spray. In a pie plate, combine the bread crumbs and oregano. Roll each hot ravioli in the crumb mixture until coated. Place the ravioli, 1" apart, on the baking sheets. Mist them with the nonstick spray. Bake 1 sheet of the ravioli until lightly browned, about 5 min. Bake the second sheet. Serve with the spaghetti sauce for dipping.

Spinach - Romano Appetizer

2 packages frozen chopped spinach -- thawed and well drained 2 cups breadcrumbs 1 large onion -- - finely chopped 4 eggs - beaten 3/4 cup butter -- melted freshly ground – pepper to taste 4 ounces grated Romano cheese Mix breadcrumbs with spinach; add remaining ingredients and mix well; chill in refrigerator; when cold, form into 1 inch balls and bake on an un-greased cookie sheet for about 20 minutes at 375°F; drain on paper towels; if desired, roll balls in additional Romano cheese while hot.

139 Mom’s Secret Recipes

San Antonio-Style Chicken Wings Makes 24 appetizers 12 chicken wings 1 cup pace Picante sauce 1/3 c ketchup 1/4 c honey 1/4 tsp cumin -- ground 2/3 c sour cream -- dairy Cut wings in half at joints; discard wing tips. Combine 1/3 cup of the picante sauce, ketchup, honey and cumin; pour over chicken. Place in refrigerator; marinate at least 1 hour, turning once. Drain chicken, reserving marinade. Place on rack of foil-lined broiler pan. Bake at 375F° for 30 minutes. Brush chicken with reserved marinade; turn and bake, brushing generously with marinade every 10 minutes, until tender, about 30 minutes.* Place 6 inches from heat in preheated broiler; broil 2 to 3 minutes or until sauce looks dry. Turn; broil 2 to 3 minutes or until sauce looks dry. Spoon sour cream into small clear glass bowl; top with remaining 2/3 cup picante sauce. Serve with chicken. *At this point, chicken may be refrigerated up to 24 hours. To serve, place 6 inches from heat in preheated broiler; broil 4 to 5 minutes. Turn; broil 4 to 5 minutes or until heated through.

140 Mom’s Secret Recipes

Sesame Chicken Fingers

***Honey-Mustard Sauce*** 2 tbsp mustard -- whole grain 6 tbsp honey ***Chicken Fingers*** 1/2 cup sesame seeds 1/4 cup parmesan cheese 1 pound chicken breast, skinned -- boned sliced into 2x1/2" strips 2 tbsp olive oil red leaf lettuce strips orange rind No-cholesterol sesame seeds replace traditional batter for these crunchy appetizers. Makes about 20 pieces. In a small bowl blend mustard and honey for sauce. Set aside. In shallow pan combine sesame seeds and Parmesan; roll chicken pieces in sesame mixture. Heat olive oil in ovenproof heavy-bottomed nonstick skillet or sauté pan until just below smoking point. Add chicken strips and brown on both sides over medium heat; do not scorch. Place chicken strips on cookie sheet and bake in preheated 425°F oven 8-10 minutes or until cooked through. To serve, line individual plates with lettuce leaves and arrange chicken strips. Or compose a serve yourself platter. Garnish with orange rind. Serve with honey mustard sauce.

141 Mom’s Secret Recipes

Sensational Tomato Quiche

1 9 inch pie crust -- * see note 2 tbsp olive oil 1/2 c chopped onions 1/2 c green bell peppers -- chopped 1 garlic clove -- minced 2 pounds tomatoes 1/2 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon salt 3 tbsp tomato paste 3 tbsp fresh parsley -- chopped 1/8 tsp black pepper 4 large eggs -- ** you will need 1 egg and 3 egg yolks for this recipe. 12 black olives -- sliced 1/3 cup grated Parmesan cheese 8 anchovies -- optional * Pie crust should be partially baked. Use same oven temperature as for cooking quiche, 350°F, and time it so crust will bake about 4-7 minutes and let cool only about 5 minutes before filling with mixture to continue baking. Sauté onions, green pepper and garlic in 2 tbsp oil in a heavy skillet. Add tomatoes that have been peeled, chopped and seeded. Add the basil, oregano, salt, green pepper and parsley. Cover and cook over low heat for 5 minutes. Remove cover and raise heat so liquid evaporates. Do not let mixture scorch. Remove from heat. Put 1 egg and 3 egg yolks along with tomato paste into a bowl and mix well. Combine with tomato mixture then pour into pie crust. Top with olives, grated cheese and anchovies if you are using them. Bake about 30 minutes or until firm and golden brown. Serving Ideas: Serve as an appetizer or with a salad for lunch.

142 Mom’s Secret Recipes

Spinach-Cheese Puffs Makes 4 Dozen 1 10-oz package frozen chopped 1 c milk 1/2 c margarine or butter (1 stick 1 tsp salt 1 c all-purpose flour 4 large eggs 1/4 pound gruyere or Swiss cheese (shredded) 1/2 c grated parmesan cheese parsley -- beet or salad green Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375°F. Lightly grease 2 large cookie sheets. Drop batter by level tbsp onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately.

143 Mom’s Secret Recipes

Sweet Sour Meatball Appetizers Makes 40 Meatballs 1 pound lean ground beef 1 c soft bread crumbs 1 egg -- slightly beaten 2 tbsp minced onions 2 tbsp milk 1 clove garlic -- minced 1/2 tsp salt dash of pepper 1 tbsp vegetable oil 2/3 c chili sauce 2/3 c red currant or grape jelly Combine first 8 ingredients. Form into 40 meatballs. Brown lightly in oil. Cover; cook over low heat for 5 minutes. Drain excess fat. Combine chili sauce and jelly; pour over meatballs. Heat, stirring until jelly is melted. Simmer 10 to 12 minutes, until sauce thickens, basting occasionally.

Spinach Dip Makes 8 servings 1 pkg frozen chopped spinach 1 can sliced water chestnuts 1 pkg Knorr vegetable soup mix (dry) 1/2 onion chopped 1 c sour cream 1 c mayonnaise 1 round loaf sourdough bread Cook and drain spinach and chop water chestnuts and onion. Mix all ingredients. Hollow out center of bread. Serve the dip in the bread. Also good served with vegetables.

144 Mom’s Secret Recipes

Baked Party Dip Makes 6 servings 1 round loaf dark bread 5 green onions, chopped 6 garlic cloves, crushed 2 tbsp butter 8 oz cheese, cream 2 c cream, sour 12 oz cheese, cheddar, shredded 1 can artichoke hearts Bread should be unsliced. Preheat oven to 350°F. Cut a hole about 5" in diameter in the top of the bread. (If you wish, make a decorative zigzag pattern.) Reserve crusty part to make top for loaf. Scoop out most of soft inside portion and save for another purpose. In skillet, sauté green onions and garlic in butter until onions wilt. Do not burn! Soften cream cheese and cut into small chunks, then place in mediumsized bowl; add onions, garlic, sour cream, and Cheddar. Mix well. Drain nonmarinated artichoke hearts and cut into quarters. Fold in artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of bread and wrap in a double thickness of heavy-duty aluminum foil. Bake for about 1-1/2 hours. Remove foil and top of bread and serve, using thin slices of warm garlic bread as dippers. Note: The best part of this dish is when the dip is gone and all you have left is the bread, which is soaked in all those delicious ingredients. Just break the bread up and pass it around!

145 Mom’s Secret Recipes

Multilayered Mexican Dip

1 can refried beans; 14 oz 1 1/4 c sour cream 1/4 tsp cumin; ground 1 hot pepper sauce 1/3 c onion; finely chopped 1 tsp lime juice 1/4 tsp hot pepper flakes 1/3 c green onions 1/2 c olives; black sliced 2 tomatoes; chopped 2 c cheddar; shredded In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2" deep. In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer. Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese in centre. Cover and refrigerate till serving time. Tortilla wedges may be used as dippers.

146 Mom’s Secret Recipes

Crock Pot Meals

147 Mom’s Secret Recipes

Macaroni and Cheese

8 ounces elbow macaroni, cooked and drained 4 c (16 ounces) shredded sharp Cheddar Cheese 1 can (12 ounces) evaporated milk 1 1/2 c milk 2 eggs 1 tsp salt 1/2 tsp black pepper Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredients, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.

Baked Potatoes

10 to 12 potatoes Aluminum foil Prick potatoes with fork and wrap each in foil. Fill slow cooker/Crock Pot with potatoes. Cover and cook on low 8 to 10 hours. (High 2 1/4 to 4.) Do not add water.

148 Mom’s Secret Recipes

Barbeque Beef Stew 2 lbs. stew meat 3 tbsp oil 1 c onion, sliced 1/2 c green pepper, chopped 1 lg. clove garlic 1/2 tsp. salt 1/8 tsp. pepper 2 c beef stock 1 can (8 oz.) tomatoes 1 can (4 oz.) mushrooms 1/3 c. barbecue sauce 3 tbsp cornstarch 1/4 c cold water Sauté onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock Pot on low heat 810 hours. Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.

Barbecue Pork Roast 1 pork roast (or beef) Juice of 1 lemon 1 small onion, cut up 1 tsp sugar 1 bottle barbecue sauce Cook roast covered in water (start with hot water) in crockpot overnight on low 10-12 hours. Pour off water and pull meat into shredded pieces. Sauté onion in a little butter. Combine barbecue sauce, onions, sugar and juice of lemon with meat in crockpot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6 hours. 149 Mom’s Secret Recipes

Barbecue Chicken

4-6 pieces chicken (boneless breasts preferred) 1 bottle BBQ sauce 1/2 c white vinegar 1/2 c brown sugar 1 tsp mesquite seasoning 1/2 tsp garlic powder 1/2-1 tsp red pepper flakes Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all. Cook slowly in crockpot about 4 ½ hours on low. Serve with baked beans, potato salad and coleslaw.

Casserole in the Cooker Makes 4 servings 1 package (16 oz) frozen broccoli cuts, thawed and drained 3 c cubed fully cooked ham 1 can condensed cream of mushroom soup, undiluted 1 jar (8 oz) process cheese sauce 1 c milk 1 c uncooked instant rice 1 celery rib, chopped 1 small onion, chopped In a slow cooker, combine broccoli and ham. Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture. Cover and cook on low 4-5 hours or until rice is tender.

150 Mom’s Secret Recipes

Barbecued Meatballs Makes about 60 meatballs 2 pounds ground beef 1 c bread crumbs 1 tsp garlic powder 2 packages onion soup mix 2 teaspoons Worcestershire sauce 2 eggs **Sauce** 2 onions, chopped 2 cans tomato paste (12 ounces total) 2 cloves garlic, minced 1/4 c Worcestershire sauce 1/4 c red wine vinegar 1/2 c brown sugar 1/2 c sweet pickle relish 1/2 c beef broth 2 tsp salt 2 tsp dry mustard Combine first 6 ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tbsp of oil. Drain on paper towels. Add all sauce ingredients to Crock Pot and stir well. Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3). Serve from the crockpot.

151 Mom’s Secret Recipes

Cheddar Potato Slices

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup 1/2 tsp paprika 1/2 tsp pepper 4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick 1 c shredded cheddar cheese (4 ounces) Mix soup, paprika and pepper. In greased 2-quart shallow baking dish arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover and bake at 400°F. for 45 minutes. Uncover and bake 10 minutes more or until potatoes are tender. Serves 6. For the slow cooker/Crock Pot: Follow directions above, placing ingredients in a lightly greased slow cooker/Crock Pot. Cover and cook on high for 3 to 4 hours, until potatoes are tender. Keep warm (on low) for serving.

Corn Chowder Serves 6 to 8 2 cans (16 oz) whole kernel corn, drained 2 to 3 medium potatoes, chopped 1 onion, chopped 1/2 tsp salt pepper to taste 2 c chicken broth 2 c milk 1/4 c butter or margarine Combine first 6 ingredients in Crock Pot. Cover and cook on low for 7 to 9 hours. Puree in a blender or food processor, if desired, then return to pot. Stir in milk and butter; cook on high about 1 hour more. 152 Mom’s Secret Recipes

Chili 2 lbs. ground beef 1 lg. onion 1 lg. green pepper 1 lg. jalapeno pepper Chili powder to taste Garlic salt to taste Salt to taste Pepper to taste Sugar to taste 2 cans crushed tomatoes 1 can tomato puree 1 can kidney beans 2 cans chili hot beans Brown beef. Sauté chopped onion and green pepper in grease. Mix beef, onion and green pepper. Add spices; let stand 1 hour. Add tomatoes, tomato puree, beans; cook in Crock Pot all day. Best if refrigerated and warmed the next day.

Baked Beans 1 lb ground beef 3/4 lb bacon fried and diced 1 onion large chopped and browned 1 large can pork and beans 1 16 oz kidney beans canned 1 16 oz buttered lima beans canned 1 c ketchup 3 tbsp white vinegar 1/4 c liquid smoke 1 tsp salt dash pepper Put all ingredients in crock pot cook 4-6 hrs on low. The longer you cook it the better it will taste. 153 Mom’s Secret Recipes

Chili Chicken Makes 4 to 6 Servings 3 whole chicken breasts (1 1/2 to 2 lbs, cut in 1 inch pieces) 1 cup chopped onion 1 cup chopped bell pepper 2 garlic cloves 2 tbsp vegetable oil 2 cans Mexican stewed tomatoes (16 ounce each) 1 can chili beans 2/3 c Picante sauce 1 tsp chili powder 1 tsp cumin 1/2 tsp salt Sauté chicken, onion, pepper, garlic in vegetable oil until vegetables are wilted. Transfer to crockpot and add remaining ingredients. Cook, covered, on low, for 4 to 6 hours. Serve over rice.

Chicken And Rice boneless, skinless chicken breast (2-3 lbs) chicken flavored rice (Lipton preferred) cream of celery soup cream of chicken soup 1 cup water salt Put rice in crockpot, and water. Combine soups and layer on top of rice. Salt chicken and layer chicken in pot. Set on high for 4-5 hours or low or auto shift for 7-10 hours.

154 Mom’s Secret Recipes

Creamy Chicken and Rice chicken tenders (3 per person) cream of mushroom soup (1 can for 2-3 people, 2 for 4-6) onion soup mix (1 per each can of soup) 1 tbsp olive oil long grain brown rice (1 cup per can of soup) 1 tbsp whole thyme, crushed salt & pepper to taste desired amount of broccoli florettes (optional) diced red pepper (optional) When using brown rice, you need 2 1/4 cups liquid for each 1 cup rice. Empty can of soup into a measuring cup, and add water (or white wine) to equal 2 ½ (not a typo, you need the extra for the onion soup mix). Heat olive oil in a sauté pan, and add rice until it begins to crackle, but not brown. This will make the rice dense, and help it keep its shape while cooking. Whisk together the soups and additional H2o, herbs and seasonings. Combine all ingredients (except veggies) in crockpot, and cook on high 4-6 hours, or 8-10 hours on low. During last 30-45 minutes, add desired veggies. Great with crusty bread, and a fresh salad.

155 Mom’s Secret Recipes

Autumn Pork Chops 6 pork chops 2 medium acorn squash -- unpeeled 3/4 tsp salt 2 tbsp melted butter 3/4 c brown sugar -- packed 3/4 tsp brown bouquet sauce 1 tbsp orange juice 1/2 tsp orange peel -- grated Trim excess fat from chops. Cut each squash into 4 to 5 crosswise slices; remove seeds. Arrange 3 chops on bottom of slow-cooking pot. Place all squash slices on top; then another layer of remaining 3 chops. Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel. Spoon over chops. Cover and cook on low for 4 to 6 hours or until done. Serve one or two slices of squash with each pork chop.

Beef Burger Stroganoff 1 1/2 lbs lean ground beef 3 slices bacon, diced 1 small onion, chopped 2 tbsp flour 1/4 tsp paprika 1 tsp salt 1 can (10 3/4oz) condensed cream of mushroom soup 2 tbsp dry red wine 1 c dairy sour cream 6 to 8 hamburger buns, toasted and buttered In large skillet, brown beef and bacon until red color disappears. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in sour cream. Spoon mixture over toasted buns. Serves 6 to 8. Can also serve over buttered noodles instead of the buns.

156 Mom’s Secret Recipes

Beef Fajitas

1 1/2 pounds beef flank steak 1 c chopped onion 1 green sweet pepper, cut into 1/2 inch pieces 1 jalapeno pepper, chopped 1 tbsp cilantro 2 garlic cloves, minced (or 1/4 tsp. garlic powder) 1 tsp chili powder 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp salt 1 can (8oz) chopped tomatoes 12 8inch flour tortillas Toppings: sour cream, guacamole, shredded cheddar cheese and salsa Cut flank steak into 6 portions. In crockpot combine meat, onion, green pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low 8-10 hours or high 4-5 hours. Remove meat from crockpot and shred. Return meat to crockpot and stir. To serve, spread meat mixture into flour tortillas and top with toppings. Roll up.

157 Mom’s Secret Recipes

Beef Stew 2 lbs. stew beef 1/4 c flour 1 tsp paprika 4 lg. carrots 3 lg. potatoes 1 c. condensed beef broth 1 1/2 tsp salt 1/2 tsp pepper 1/3 c soy sauce 1 lg. onion 1 can tomato sauce (8 oz.) Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper & flour. Spread with chopped onions. Combine beef broth & tomato sauce & pour overall. Cover & cook on low 7 - 8 hrs. or high 4 - 5 hrs. NOTE: Instead of sprinkling the meat with soy sauce, salt, paprika, pepper & flour you can mix those all together in a small bowl. This prevents the flour from becoming clumpy. Also, you may add about 1/4 cup barbecue sauce to the top, before putting the cover on.

158 Mom’s Secret Recipes

Chicken and Dumplings 4 tbsp butter 1 tbsp vegetable oil 1 onion -- chopped 3 pounds your favorite chicken parts -- cut up 2 c chicken broth 2 stalks celery 1 tbsp minced parsley 2 carrots -- peeled, sliced 1 tsp black pepper Salt to taste 1/2 tsp ground allspice 1 c dry white wine (optional but really adds a nice taste) 1 can refrigerated biscuits 1/2 c heavy cream 2 tbsp flour In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then de-bone. While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after de-boning and serve. You can use your own homemade biscuit recipe for canned if you prefer.

159 Mom’s Secret Recipes

Chicken Noodle Soup Makes 6 servings 3 carrots, peeled and cut into chunks 3 stalks celery, cut into chunks 1 large onion, quartered 3 boneless skinless chicken breast halves 2 cans chicken broth-I use the Swanson’s Healthy Request, fat free 2 to 3 soup cans of water dried dill – to taste dried parsley – to taste 8 oz. broad noodles Put vegetables in crockpot. Add chicken. Pour in broth and water. Add dill and parsley. Cover and cook on low 8 hours. Remove veggies and chicken from crockpot. Add noodles, turn to high and heat while you shred the chicken and mince the veggies. Process the veggies through the food processor. Return chicken and veggies to crockpot and heat through. Allow noodles to cook about 20 minutes.

160 Mom’s Secret Recipes

Chicken Stew Makes 10 Servings 2 lb chicken breasts/skinless boneless/ cut in 1" cubes 2 c fat-free chicken broth 3 c potatoes; peel, cube 1 c onion; chop 1 c celery; sliced 1 c carrots; sliced thin 1 tsp paprika 1/2 tsp pepper 1/2 tsp rubbed sage 1/2 tsp dried thyme 6 oz no-salt-added tomato paste 1/4 c cold water 3 tbsp cornstarch In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.

Potato Soup

6-8 potatoes, chunked 2 med. carrots, cubed 2 stalks celery, cubed 1 med. onion, chopped 1 tbsp parsley flakes 5 c water Salt and pepper to taste 1 can evaporated milk Cook in crock pot on low for 8 hours or until vegetables are done. One hour before serving, add evaporated milk. 161 Mom’s Secret Recipes

Garlic Roasted Chicken

5 pound roasting chicken salt pepper paprika 5 garlic cloves, minced 1/4 pound sweet butter 1/2 c chicken broth Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the rest on the outside of the bird. Place the bird in the slow cooker/Crock Pot and place a few pats of butter on its breast. Add the remaining ingredients and cook on low for 6 to 8 hours. Serve the garlic butter sauce with the chicken.

Lemon Baked Chicken

16 ounces skinned and boned uncooked chicken breasts, cut into 4 pieces 1 lemon 1 tsp lemon pepper 1 tsp paprika Place chicken pieces in a slow cooker. Squeeze juice of half a lemon over chicken. Sprinkle lemon pepper and paprika over top. Cut remaining lemon half into thin slices. Arrange slices around chicken. Cover and cook on HIGH for 4 hours.

162 Mom’s Secret Recipes

Maple-Flavored Barbecue Chicken Makes 4 to 6 Servings 1 c ketchup 1/2 c maple flavored syrup 2 tbsp prepared mustard 2 tbsp Worcestershire sauce 2 tsp lemon juice 1/2 tsp chili powder 1/4 tsp garlic powder 4 boneless, skinned chicken breasts Place all ingredients in slow cooker and cook on low for about 7 to 8 hours or until chicken is done. Remove meat, shred and return to sauce. Place on buns for sandwiches or serve over hot rice.

Salmon Bake in Crockpot 3 cans salmon, 1 lb each 4 c bread crumbs, soft 10 slices 1 can tomatoes in puree, 1 lb. 1 green pepper, chopped 3 tsp lemon juice 1 can condensed cream of onion soup 2 chicken bouillon cubes, crushed 6 eggs, well beaten 1 can condensed cream of celery soup 1/2 c milk Grease removable liner well. Combine all ingredients, except celery soup and milk, in removable liner. Place liner in base. Cover and cook on low 4-6 hours or auto for 3 hours. Combine cream of celery soup with 1/2 cup of milk and heat in saucepan. Use as sauce for salmon bake. 163 Mom’s Secret Recipes

Scalloped Potatoes

10 large potatoes, thin slice 2 large onions, chopped 2 cans condensed cheddar cheese soup 1 c milk In a small bowl, combine soup with milk. In removable liner, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture. Repeat layering using rest of ingredients. Place in base. Cover and cook on low for 6-8 hours, high for 3-4 hours or auto for 5 hours.

Sweet ‘N’ Sour Chicken

6 medium carrots, cut into 1/2" chunks 1/2 c. finely chopped green pepper 1 sm. onion, finely chopped 3 split chicken breasts (remove skin, optional) 1/2 tsp salt 1 (10 oz.) jar sweet n sour sauce 1 (15 oz.) can pineapple chunks, drained 2 tbsp cornstarch Place all ingredients in crockpot with chicken on top. Cover and cook on low 6-8 hours. Remove chicken and thicken with 2 tbsp cornstarch dissolved to a medium thick paste with water. Pour over chicken breasts - or remove chicken from bone and come with sauce mixture. Serve with steamed white or brown rice.

164 Mom’s Secret Recipes

Teriyaki Sauce Wings Makes about 32 wings 3 lbs chicken wings 1 onion, chopped 1 c soy sauce 1 c brown sugar 2 tsp ground ginger 2 cloves garlic, crushed 1/4 c dry sherry Rinse chicken, and pat dry. Cut off wing tips and discard. Cut each wing into 2 pieces, cutting at the joint. Broil wings 4 inches from heat for about 10 minutes on each side, or until browned. Transfer to crockpot. Mix all remaining ingredients together and pour over chicken wings. Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours. Stir once or twice to keep wings coated with sauce.

Turkey and Rice Casserole

2 cans cream of mushroom soup 3 c water 3 c converted long-grain white rice (uncooked) 1 c thinly sliced celery 1 to 2 c cubed cooked turkey 2 c frozen mixed vegetables (peas & carrots, oriental mix, etc.) 1 tsp poultry seasoning 1 tbsp dried minced onion Pour soup and water into crockpot and stir to combine. Add remaining ingredients and mix well. Cover and cook 6 to 8 hours on low or 3 to 4 hours on high. Add soy sauce if desired. 165 Mom’s Secret Recipes

Food for Kids

166 Mom’s Secret Recipes

All-Star Fudgey Baseballs and Bats

1 c carob powder 1 c water 1/4 c honey 1/4 c peanut butter (smooth or cru 3/4 c wheat germ 3/4 c rolled oats 2 tbsp dry milk powder 1/2 c unsweetened shredded coconut 1 tsp cinnamon (optional) 1/2 tsp grated orange rind (optional) In a small saucepan, combine the carob and water. Bring to a boil over low heat, stirring constantly to prevent scorching. Add the honey and peanut butter and continue cooking for about 5 minutes or until syrup is smooth and slightly thickened. In a large bowl, mix together the wheat germ, oats, milk powder, coconut, cinnamon, and orange rind (if desired). Pour about one cup of the carob syrup over the dry mixture, or as much as is needed to make a pliable, dough-like consistency. Store the remainder in the refrigerator and use as an icing or to make great milk shakes. Pinch off pieces of the dough and roll each piece between your palms into 2-inch-long tubes about the circumference of a fountain pen, tapered at one end in the shape of a baseball bat. Roll the rest into marblesized balls.

167 Mom’s Secret Recipes

Apple Smiles Makes 8-10 Servings 1 red medium apple; cored & sliced about 1/3" wide, not skinned peanut butter (creamy works best) tiny marshmallows. Spread one side of each apple slice with peanut butter. Place three or four tiny marshmallows on top of the peanut butter on one apple slice. Top with another apple slice, peanut butter side down. Squeeze gently. Eat right away.

Daisy Apple

2 tbsp raisins 2 tbsp crunchy or creamy peanut butter 1 McIntosh apple peanuts, for garnish (omit if making for small child) Set aside a few raisins for face. Stir remaining raisins into peanut butter. With apple corer or paring knife, remove core and seeds from apple. Using a small knife, push peanut butter mixture into center of apple. Make a happy face on top of peanut butter using reserved raisins. Arrange peanut halves around edge of peanut butter forming a circle. Chill before serving.

168 Mom’s Secret Recipes

Jello Aquarium Recipe

1 pkg Jello Berry BLUE jelly powder 1 c boiling water 2 c Ice cubes Gummy fish Dissolve jelly powder in boiling water. Add ice cubes, stirring until jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon jelly into to clear sided bowls. Poke 3 or 4 gummy fish into each dish of slightly thickened jelly. Refrigerate 30 minute to set. Serve within 1-1/2 hours.

Dirt Cups

2 c milk 1 pkg chocolate pudding, instant 3 1/2 c Cool Whip 16 oz Oreos 8 gummy worms (optional) 8 plastic flowers (optional) Pour milk into medium bowl, add pudding mix. Beat until well blended, 1 -2 minutes. Crush Oreos and set aside. Let stand 5 minutes. Stir in cool whip and half of cookies. To assemble: place 1 tbsp crushed cookies in bottom of 8 oz cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crumbs. Optional garnish: place flower in middle and put gummy worm halfway out of "dirt".

169 Mom’s Secret Recipes

Apple Pancakes

1 c whole wheat flour 1 c white enriched flour 1/2 tsp salt 1 tbsp brown sugar 1 3/4 c milk 2 eggs 2 apples, diced Mix together dry ingredients. Add liquid ingredients; mix well, Add diced apples. Mix together. Bake on a hot greased skillet.

Bologna and Cheesewich

1 lb bologna 3/4 lb Swiss cheese 1 tbsp relish 4 tbsp chopped onion 1/4 c prepared mustard 1/3 c mayonnaise 6 whole hot dog rolls 6 tbsp butter Using a meat grinder or food processor, grind together the bologna and Swiss cheese. Mix into mixture relish, chopped onion, mustard and mayonnaise. Butter inside of each hot dog roll, and stuff the mixture equally into all 6 rolls. Wrap each roll separately in foil and refrigerate for at least 1 hour before baking. May also be frozen for later use. Bake foil wrapped rolls at 325°F. for 25 minutes. (or until insides are all melted.)

170 Mom’s Secret Recipes

Peanut Butter and Jelly French Toast

12 slices bread 3/4 c peanut butter 6 tbsp jelly or jam 3 eggs 3/4 c milk 1/4 tsp salt 2 tbsp butter or margarine Spread peanut butter on six slices of bread; spread jelly on other six slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately

Microwave Carmel-corn

2 bags microwave popcorn 2 c brown sugar 1 stick butter 1/3 c white corn syrup Pop 2 bags of microwave corn. Put popped kernels in brown paper bag (make sure you take out all umpped kernels) Boil the following ingredients for 5 minutes on stove, 2 cups brown sugar, 1 stick of margarine, 1/3 cups of corn syrup.- stirring constantly. Carefully pour mixture onto pop corn and mix. Place in microwave oven for 1 minutes and then mix again. Tear open bag and let cool.

171 Mom’s Secret Recipes

Peanut Butter Chocolate Rice Krispie Treats

2 c sugar 2 c corn syrup 18 oz peanut butter 8 c Rice Krispies 6 oz butterscotch morsels 6 oz semi-sweet chocolate chips Bring sugar and syrup to a boil. Add peanut butter and cook, stirring until well blended. Remove from heat and pour hot mixture over cereal. Mix quickly and thoroughly. Spread in a greased 9x12x2 inch pan. Sprinkle butterscotch and chocolate morsels over top. Press morsels into bar mixture lightly with spoon. When cool, cut into bars and store at room temperature.

Kids Snackin' Corn

9 c corn, popped 1 tbsp butter or margarine 1/3 c peanut butter Pop the corn. This recipe is calculated on corn popped in an air type popper without added fat for fewer calories. Over low heat melt the butter or margarine with peanut butter until runny. Drizzle over the popcorn and mix well. Spread in shallow baking pans and bake in a 375°F oven for 10 minutes, stirring 2 or 3 times. The corn will crisp and topping will set.

172 Mom’s Secret Recipes

“Puppy Chow”

1/2 c peanut butter 1/2 c butter or margarine 6 oz chocolate chips 10 c Corn Chex cereal 2 c powdered sugar Melt peanut butter, butter or margarine, and chocolate chips in a saucepan over medium heat. Pour over Corn Chex, being sure that all cereal is coated. Put 2 cups powdered sugar in a large paper bag. Put cereal in bag and shake gently until all cereal is coated. Pour out on wax paper to cool.

Cheerio Bars

1/2 c peanut butter 1/2 c sugar 1/2 c honey 3 c cheerios salted peanuts Bring sugar and honey to a boil in 2 qt saucepan. Remove from heat, stir in peanut butter until blended. Pour in cheerios and mix until well coated. Spread in buttered 9 x 13 pan and let cool. Cut into squares.

173 Mom’s Secret Recipes

Cling-ons 4 1/2 c mini marshmallows 1/3 c peanut butter 1/4 c margarine 3 1/2 c Rice Chex 3 1/2 c Corn Chex 1/2 c M & M's Grease a 9 x 13 pan. In a microwave safe bowl, microwave marshmallows, peanut butter and margarine for two minutes or until melted. Stir until smooth. Add Cereal and M & M's, stirring to coat all pieces. Spread mixture in prepared pan and press down slightly with the back of a buttered spoon. Refrigerate for one hour. Pull pieces from pan or cut into squares. Makes about 7 cups of mix.

Homemade Cracker Jacks 4 c popped corn 1 c peanuts 1/2 c molasses 1/4 c sugar A candy thermometer is handy to have for this recipe to test the temperature of the syrup that binds the popcorn and nuts together. Mix popcorn and peanuts together in a large bowl or pan. Cook molasses and sugar together until the mixture reaches a temperature of 235°F on a candy thermometer. If you don't have a thermometer, test the syrup by letting some drop from a spoon into a cup of cold water. The syrup is done when it forms a thread as it drops into the water. Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly. Cool and break into chunks with a wooden spoon. Stored in an airtight container, mixture will keep well for 4 to 6 weeks.

174 Mom’s Secret Recipes

Kids Popcorn Balls 1/2 c molasses 1/2 c corn syrup 1 1/2 cubes butter (3/4 cup) salt 8 c popped popcorn (measure after popping) Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270°F. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape the popcorn into balls. Make them the size you want. Set them on wax paper and let them harden. Wrap the ones you don't eat with wax paper.

Peanut Butter Candy Makes 30-40 candies 2 c peanut butter; crunchy 2 c icing sugar; sifted or confectioner's sugar 2 eggs 36 chocolate 'Rosebud' candies or up to 40 Hershey kisses Cream peanut butter with icing sugar. Beat in eggs. Form batter into 1 inch balls. Place on cookie sheets that are buttered are lined with parchment paper. Flatten balls so that they are about 2 inches in diameter. Place a chocolate rosebud or kiss in the center of each. Bake in a preheated 375°F oven for 10 to 12 minutes or until cookies are firm enough to handle when one is removed from the oven and place on the cooling rack.

175 Mom’s Secret Recipes

Peanut Butter Nanaimo Bars

***Base*** 3 oz chocolate, semisweet; 3 sq 1/2 c butter 2 tbsp sugar 1 tsp vanilla 1 egg 2 c graham wafer crumbs 1 c coconut 1/2 c nuts; chopped ***Filling*** 2 tbsp custard powder; bird's is the most common brand 1/4 c milk 2 tbsp butter; softened 1/2 c peanut butter, smooth 2 c sugar, icing; or confectioner sifted ***Icing*** 5 oz chocolate, semisweet chopped 1 tbsp butter BASE: Melt chocolate and butter in microwave on high power 2 minutes. Mix in sugar, vanilla and egg. Add crumbs, coconut and nuts. Press into 9 inch square pan. Chill. FILLING: Using electric mixer, beat together all ingredients. Spread over base; chill. ICING: Melt chocolate with butter in saucepan on Medium power 3 to 4 minutes. spread over filling.

176 Mom’s Secret Recipes

Caramel Corn 2 c light brown sugar 1/2 c light corn syrup 1/2 lb butter 1/4 tsp cream of tartar 1 tsp salt 1 tsp baking soda 6 qt popcorn (2 bags microwave popcorn) In 2 1/2 qt saucepan combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to a boil, stirring, over med high heat. Stirring constantly, boil rapidly to hard ball stage, 260°F (about 5 minutes). Remove from heat. Stir in baking soda quickly but thoroughly, pour at once over popcorn in a large roasting or baking pan. Stir gently until all kernels are coated. Bake 200°F for 1 hr, stirring 2-3 times during baking. Turn out at once on wax paper, spread apart and allow to cool completely. Break apart, store in a tightly closed container.

Gelatin Rainbow 6 1/4 c boiling water 2 Jello (red); 4 serving size 2 Jello (Orange); 4 serving 2 Jello (Lemon); 4 serving 2 Jello (Lime); 4 serving 2 Jello (Berry Blue); 4 serving 8 oz Cool whip Stir 1 1/4 cups boiling water into each flavor of gelatin in separate bowls until completely dissolved (2 minutes). Pour each flavor into separate 8 or 9" square pans. Refrigerate 3 hours or until firm. Cut each pan into 1" cubes. Arrange rows of different color gelatin cubes to form a rainbow on a large flat tray or cookie sheet. Double stack cubes, if desired. Place 1/2 of the cool whip at each end of the rainbow to form clouds for dipping. Serve immediately or refrigerate until ready to serve. 177 Mom’s Secret Recipes

Punch

178 Mom’s Secret Recipes

“What Hit Me” Punch Makes 10 Servings 1 12oz can each of orange juice 1 12 oz can lemonade 1 12 oz can pineapple juice 1 16 oz can of limeade Add 1 bottle of Everclear (or vodka can be used) Put first four ingredients in large punch bowl. Add soda or vodka. Add enough ice to fill punchbowl, garnish with sliced oranges and mint leaves and serve.

White House Pink Fruit Punch Makes 16 Servings 1 qt orange juice 2 c pineapple juice 1 1/2 qt cranberry juice 1 qt ginger ale 1 block ice In a large punch bowl, mix together fruit juices; chill. Just before serving, add ginger ale and stir. Add ice. (Ice cubes make punch difficult to serve; use larger blocks of ice instead.) Ladle punch into pretty punch glasses, and garnish with orange slices, if desired.

179 Mom’s Secret Recipes

"Sting-Like-A-Bee" Punch Makes 20 Servings 46 oz apricot nectar 46 oz pineapple juice 6 oz concentrated orange, frozen -juice 2 L ginger ale Combine first three ingredients, then add the ginger ale. Gently add as much chipped ice as container will allow.

Aloha Fruit Punch Makes 10 Servings 3/4 c water 2 tsp ginger root, chopped 2 c guava juice 1 1/2 tbsp lemon juice 1 1/2 c pineapple, finely chopped 1 c sugar Add 1/4 cup water to ginger root. Boil 3 minutes then strain. Add the liquid to the guava, lemon and pineapple juices. Make a syrup with the sugar and remaining water. Cool. Combine with juices and pineapple. Chill thoroughly.

180 Mom’s Secret Recipes

Angelfrost Punch Makes 14 Servings 2 can pink lemonade, frozen -concentrate 2 pkg strawberries 10 oz, frozen 2 c water 1 qt vanilla ice cream 2 bottles lemon-lime soda –chilled about 2 cups) 7 oz each Take 1/2 of all ingredients, except soda, and blend in blender until smooth. Pour into punch bowl. Repeat with other half. Refrigerate until serving time. Just before serving, gently pour soda over other ingredients. Stir to mix.

Aunt Cindy's Punch Makes 10 Servings 4 c cranberry juice cocktail 4 c pineapple juice 1/2 c sugar 1 tsp almond extract 2 qt ginger ale, cold Mix all but the ginger ale and chill. Add ginger ale just before serving.

181 Mom’s Secret Recipes

Berry Colada Punch Makes 12 Servings 1 can 15-oz. cream of coconut 1 pkg frozen strawberries, thawed 3 c pineapple juice, chilled 3 c club soda, chilled 1 c rum, optional Process strawberries and cream of coconut in a blender until smooth; pour into a pitcher or large bowl. Stir in pineapple juice, club soda and, if desired, rum. Serve over crushed ice.

Cranberry-Lemon Punch Makes 30 servings 1 1/2 qt water 1 c sugar 1 c strong tea 1 6oz.can lemonade, frozen 1 concentrate, thawed 1 qt cranberry juice cocktail 2 c apple juice 1 c orange juice Heat water and sugar to boiling, stirring constantly, until sugar is dissolved; cool. Prepare tea, using 2 teaspoons loose tea or 2 tea bags and 1 cup boiling water; cool. Refrigerate all ingredients. Just before serving, mix in large punch bowl. To make ice ring, arrange thin citrus slices and cranberries in 6 cup ring mold. Pour water into mold to partially cover fruit. Freeze. When frozen, add water to fill mold 3/4 full. Freeze. Un-mold and float fruit side up in punch bowl.

182 Mom’s Secret Recipes

Grapefruit-Strawberry Punch Makes 15 Servings 8 oz grapefruit, frozen -concentrate 2 lb strawberries, frozen, thawed 2 qt ginger ale 1 ice cubes Crush strawberries. Place in bowl. Reconstitute grapefruit juice. Pour over strawberries; add ice and ginger ale.

183 Mom’s Secret Recipes

Grill Meals

184 Mom’s Secret Recipes

Southwestern Kabobs Makes 4 Servings 4 boneless top loin pork chops, cut into 1" cubes 4 tbsp taco (or fajita seasoning) 1/2 ea green bell pepper, seeded & cut into 1" pieces 1/2 large onion, peeled & cut into 1" pieces In a plastic bag or shallow bowl, toss together pork cubes with desired seasoning until pork is evenly coated. Thread pork cubes, alternating with pepper and onion pieces, onto skewers. Grill over a medium-hot fire, turning occasionally, until pork is nicely browned. If using wooden skewers, soak in water for 20 minutes before using.

For more great barbeque recipes check out Competition Barbeque Secrets

185 Mom’s Secret Recipes

Bar-B-Q: Smoke-Grilled Salmon Makes 4 Servings 1 tsp lime rind, grated 1/4 c lime juice 1 tbsp vegetable oil 1 tsp Dijon mustard 1 pinch pepper 4 salmon steaks, 1-inch thick [1-1/2,lb] 1/3 c sesame seeds, optional, toasted In shallow dish, combine lime rind and juice, oil, mustard and pepper; add fish, turning to coat. Cover and marinate at room temperature for 30 minutes, turning occasionally. Reserving marinade, remove fish; sprinkle with sesame seed. Place on greased grill directly over medium heat. Add soaked wood chips. Cover and cook, turning and basting with marinade halfway through, for 16-20 minutes or until fish flakes easily when tested with fork.

Barbeque-Spiced Grilled Tenderloin Steaks Makes 2 servings 1 tbsp brown sugar 1 tbsp sweet paprika 1 tsp dry mustard 1 tsp allspice, Ground 1/4 tsp pepper 2 6 oz 1 thick tenderloin -steaks Combine first 6 ingredients in small bowl. (Can be prepared 1 week ahead. Store in airtight container.) Prepare barbeque (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot. 186 Mom’s Secret Recipes

Butterflied Pork Loin on the Grill Makes 8 Servings 1 4 lb boneless pork loin roast 2 onions, finely chopped 1 tbsp fresh thyme leaves 1/2 tsp allspice, Ground 1/4 tsp nutmeg, Ground 1/4 tsp cinnamon, Ground 1 tbsp sugar 2 tbsp hot pepper sauce 1/2 c soy sauce 2 tbsp vegetable oil Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center. The meat should lie flat. Place the pork in a flat dish. Combine the remaining ingredients to make a jerk paste. Spread the paste over the pork loin, cover and marinate in the refrigerator for at least 4 hours. Prepare a fire on the grill. When the coals have burned down and are medium hot, to catch the drippings. The roast should cook over medium coals for approximately 2 hours or until a meat thermometer reads 150 to 160°F . Cut the pork loin in half lengthwise and carve in thin slices.

187 Mom’s Secret Recipes

Down Home Grilled Hamburgers

1/2 c sour cream 3 green onions -- chopped, with tops 3 tbsp bread crumbs 1/2 tsp Worcestershire sauce 1/2 tsp lemon pepper 1 lb lean ground beef 4 hamburger buns shredded lettuce 1 tomato -- 4 slices per hamburger 1 yellow onion – 4 slices per hamburger 2 tsp mustard 1 tbsp mayonnaise 1 tbsp ketchup Prepare white or yellow sweet onion by slicing in thick slices, place in plastic bag or glass jar with ice water, seal and refrigerate until ready to use. This makes the onions very crisp and juicy. Slice a vine-ripened tomato into thick slices. Mix sour cream, chopped green onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning. Mix this in with the ground meat until combined well. Shape into 4 patties. Place meat on grill over hot coals and cook to desired doneness, turning only once or twice. Mix the mayonnaise, mustard and ketchup. Blend well. To serve, divide the ketchup mixture evenly on the warmed hamburger buns, top with a meat patty, tomato slice, onion slice and shredded lettuce. Also good with alfalfa or radish sprouts.

188 Mom’s Secret Recipes

Entrecote Bercy (Grilled Beef Steak) Makes 2 Servings 1 2 6-8 oz each sirloin steak salt and pepper 6 tbsp unsalted butter -- softened 2 tsp parsley -- minced 2 tsp chervil -- minced 2 shallots -- minced Sprinkle both sides of the steak with salt and pepper. Grill over a hot fire. While it is cooking, mix--over very low fire in a small pan, with a fork--the butter with the chopped herbs and shallot until creamy. Just before serving, place half the butter on two hot serving plates. Place the cooked steaks on top and the rest of the butter on the top of the steaks. Serve very hot.

189 Mom’s Secret Recipes

Escalibada (Grilled Vegetables) Makes 4 Servings 2 red bell peppers 2 green bell peppers 2 medium eggplants 4 medium tomatoes ***Dressing*** 1 tbsp parsley, chopped 1/4 c olive oil 2 tbsp vinegar 1 garlic clove, minced Grill the peppers over moderate heat on the barbecue. Pierce the skin of the eggplants to prevent their skins from bursting & grill them with the peppers for 15 minutes, turning several times. When the skins are blistered & charred, remove from heat. Wrap in a towel & place in a paper bag. Set aside. Score the skin of the tomatoes with a cross. Grill for 5 minutes, turning occasionally. When cool, peel the peppers & eggplant & remove the pepper seeds. Peel the tomatoes. Slice the vegetables. Arrange the vegetables on a platter with the tomatoes in the centre. Toss together the dressing ingredients. Drizzle the dressing over the vegetables. Serve hot or cold as a side dish or as a main course with bread. Or, combine with other tapas. NOTE: While these vegetables are best cooked on a grill they can be cooked under the broiler.

190 Mom’s Secret Recipes

Firecracker Grilled Alaskan Salmon Makes 4 Servings 4 6 oz salmon steaks 1/4 c peanut oil 2 tbsp soy sauce 2 tbsp balsamic vinegar 2 tbsp scallions, chopped 1 1/2 tsp brown sugar 1 clove garlic, minced 3/4 tsp fresh ginger root, grated 1/2 tsp red chili flakes, or more to taste 1/2 tsp sesame oil 1/8 tsp salt Place the salmon steaks in a glass dish. Whisk together the remaining ingredients and pour over the salmon. Cover with plastic wrap and marinate in the refrigerator for 4 to 6 hours. Heat the grill. Remove the salmon from the marinade, brush the grill with oil and place the salmon on the grill. Grill over medium heat for 10 minutes per inch of thickness, measured at the thickest part, turning halfway through cooking, or until the fish just flakes when tested with a fork.

191 Mom’s Secret Recipes

Galveston Grilled Chicken

2 small chickens 2 1/2- 3 pounds cut into pieces 1 lemon --cut in half 6 cloves garlic --crushed 1 tbsp cayenne 2 tbsp paprika 1 tbsp vegetable oil salt, to taste Rub the chicken pieces with the lemon halves. In a small bowl, mash the garlic with the cayenne and paprika to form a paste. Rub over the chicken pieces. Place the pieces skin side up on a rack in a shallow pan. Let stand in a cool place (do not refrigerate) uncovered for 24 hours. Preheat the grill. If using presoaked wood chips or chunks (chips for gas), or other flavorings, sprinkle over the hot coals or Lava rocks. Brush the grill lightly with oil. Place the dark meat of the chicken on the grill and cover-cook with the vents open over hot or high heat, turning once for 15 min. Add the white meat to the grill and continue to cover-cook, turning once, until both meats are crisp and the juices run yellow when pricked with a fork, 15 - 20 min. longer. Sprinkle with salt and pepper before serving.

192 Mom’s Secret Recipes

Grilled Bratwurst Makes 6 Servings 6 bratwursts 12 oz (1 can) beer 1 onion, med., chopped 6 peppercorns 4 cloves 6 hard rolls Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard.

Glazed Grilled Trout Makes 6 Servings 6 trout (8 to 10 oz. each) - dressed 1/2 c teriyaki baste & glaze -(Kikkoman) 4 tsp fresh lime juice 1 tbsp finely dill weed, chopped, fresh non-stick cooking spray 3 limes, cut into wedges Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch apart. Combine next 3 ingredients; brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes. Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout on rack 5 minutes on each side, or until fish flakes easily with fork. Brush occasionally with baste & glaze mixture; serve with lime wedges. (Or, broil trout on rack of broiler pan 5 minutes on each side, brushing occasionally with baste & glaze mixture.)

193 Mom’s Secret Recipes

Grilled Chicken Thighs Makes 4 Servings 8 large chicken thighs -- skinned 1/2 c soy sauce 5 green onions --chopped 1/4 c lime juice 2 tsp dark brown sugar 1 tbsp honey 1 tsp dried red pepper, crushed 1 clove garlic --pressed 1 lime wedges & parsley for garnish Place chicken thighs in an 11x7x1 1/2 inch baking dish. Combine soy sauce and next 6 ingredients; pour over chicken. Cover and refrigerate, turning occasionally, 8 hours. Drain chicken, reserving marinade. Cook chicken without grill lid, over medium coals (300-350°F) 10 minutes on each side or until done, basting frequently with reserved marinade. Garnish, if desired.

Grilled Garlic Bread Makes 6 Servings 1 loaf French bread 3/4 tsp garlic powder 1/2 c butter (or margarine)-softened Slice bread but not through to the bottom crust. Add garlic powder to butter and blend thoroughly. Spread between slices and over top of bread. Wrap in aluminum foil; seal edges. Heat on back of grill 45 minutes to 1 hour, depending on heat of coals. Serve hot. 194 Mom’s Secret Recipes

Grilled Marinated Spicy Ribs Makes 4 Servings 1 large cooking onion or 1 1/2 Spanish onion 4 garlic cloves 2 tbsp red wine vinegar 1 tbsp cumin seeds 1 tsp red pepper flakes 2 tsp leaf oregano, Dried 3/4 tsp salt 1/4 tsp cayenne pepper 2 racks pork back ribs, about 3 1/2 lbs. Cut onion into wedges and place in a food processor. Add garlic, vinegar, cumin, red pepper flakes, oregano, salt and cayenne. Whirl until onion is very finely chopped, stopping to scrape down sides as necessary. Spread both sides of ribs with onion mixture. Place ribs in a re-sealable plastic bag or flat dish. Close bag or cover dish and refrigerate for at least 6 hours or up to 1 day. Turn ribs once during marinating time. When ready to cook, oil grill and pre-heat barbecue. Set barbecue temperature to medium or medium - low. Barbecue with lid down or loosely covered with foil, turning once or twice, until deep golden with slightly singed areas, about 50 to 60 minutes. If ribs are browning too quickly, move to a cooler part of grill or reduce heat. For appetizers, serve individual ribs.

195 Mom’s Secret Recipes

Grilled Mustard Turkey Makes 4 Servings 1 lb turkey breast cutlet,1/4 thick 2 tbsp Dijon-style mustard 1 tbsp no-cholesterol, reduced-calorie mayonnaise 1 tsp fresh lemon juice pepper, to taste 1 tsp paprika 2 tbsp fresh parsley, chopped Preheat broiler. Coat broiler pan with non-stick cooking spray. Rinse turkey and pat dry. Mix together mustard, mayonnaise and lemon juice in a small bowl. Coat one side of the turkey with half of mustard mixture. Broil about 4 inches from heat source 5 minutes. Turn and coat other side of turkey with mustard mixture and sprinkle with pepper and paprika. Broil 1 minute or until top is browned. Garnish with chopped parsley.

196 Mom’s Secret Recipes

Jazzy Lime Grilled Chicken

1 broiler-fryer chicken -quartered 1/3 c lime juice 1/4 c brown sugar, packed 1/4 c cooking oil 2 tbsp prepared yellow mustard 1 tsp lime peel, grated 1 clove garlic, minced 1/2 tsp salt 1/2 tsp bottled hot pepper sauce In a bowl, mix together lime juice, brown sugar, oil, mustard, lime peel, garlic, salt and hot pepper sauce. In a shallow dish, place chicken in a single layer. Pour lime mixture over chicken, turning to coat all sides. Cover and refrigerate for 4 hours or overnight (Turn several times.). Place chicken on prepared grill about 8 inches from the heat. Cook, turning every 5-8 minutes, for about 45 minutes. Brush with sauce and cook 30 minutes longer or until chicken is fork tender.

197 Mom’s Secret Recipes

Grilled Salmon with Honey Mustard Glaze

6 oz salmon fillets – brushed with oil 2 tbsp honey 2 pinch dry mustard 2 tbsp water --warm 2 tsp soy sauce salt & pepper, to taste In a bowl, combine honey, mustard, water, and soy sauce. Add salt and pepper to taste. Prepare the salmon fillet-- Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper. Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.

198 Mom’s Secret Recipes

Specialty Foods

199 Mom’s Secret Recipes

Dairy Queen Blizzard

1 candy bar 1/4 c milk 2 1/2 c vanilla ice cream 1 tsp. fudge topping Freeze the candy bar. Break the candy into tiny pieces with a knife handle before removing form wrapper. Combine all of the ingredients in the blender and blend for 30 seconds on med. speed. Stop the blender to stir the mixture with a spoon; repeat until well mixed. Pour into a 16-oz. glass. Your homemade blizzard may not be as thick as its commercial counterpart. If you would like a thicker treat, simply place it in the freezer for 5 to 10 minutes, or until it reaches the desired consistency. VARIATIONS: Try substituting different candies.

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Orange Julius Makes 2 drinks 1 c orange juice 1 c water 2 egg whites (pasteurized) 3/4 tsp vanilla extract 1/4 c sugar 1 heaping cup ice Combine all of the ingredients in a blender set on high speed for 15-30 seconds.

200 Mom’s Secret Recipes

Wendy's Frosty

1 c milk 1/2 c Nestlé’s Quik 3 c softened vanilla ice cream - in refrigerator 1 hour

Blend milk and Quik for 10 seconds on high speed. "Pulse" in the ice cream until barely mixed.

Bisquick 8 c flour 1 1/4 c nonfat dry milk powder 1/4 c baking powder 1 tbsp salt 2 c shortening Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. Makes about 10 cups.

201 Mom’s Secret Recipes

Spicy Beef Jerky

1/2 tsp pepper (more for hot) 1/2 tsp garlic powder 1/2 tsp onion salt 1 lb beef roast 1/2 c soy sauce 1/2 tsp garlic salt 1/2 tsp lemon pepper Marinate 1 hour or overnight. Bake in oven 150 to 170°F, overnight for 10 12 hours or in food dehydrator.

Smoked Turkey Jerky

1/2 c soy sauce; can use light 4 tbsp sugar 2 tsp fresh ginger; grated 1 clove garlic; minced 1 tbsp liquid smoke 2 lb cooked turkey; sliced paper thin (turkey thighs are breasts are best) Mix marinade ingredients together in a bowl. Dip meat slices into marinade. Place dipped meat in layers in a bowl or dish. Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours. Rotate layers of meat occasionally. Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel.

202 Mom’s Secret Recipes

Chinese Beef Jerky

3 lb flank steak - or London broil **Marinade** 1/2 c light soy sauce 4 1/2 tbsp honey 4 1/2 tbsp dry sherry 6 large garlic cloves - minced 1 1/2 tbsp ginger - fresh, minced 1 1/2 tbsp sesame oil 1 1/2 tbsp red pepper - crushed 1 dash freshly ground white pepper Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250° F. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175° F and continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Makes 36 pieces or 10 buffet servings.

203 Mom’s Secret Recipes

Western Barbecue Jerky

1 tsp salt 3 tbsp brown sugar 1/4 tsp pepper 1/3 c red wine vinegar 1/8 tsp cayenne pepper 1/3 c ketchup 1 tsp onion powder 1 lb lean meat 1/2 tsp garlic powder 1 tsp dry mustard Slice meat into long strips 3/16 to 1/4 inch thick. Uniform slices will shorten the drying time, so use a meat slicer or have your butcher slice it for you. Cut across the grain for increased tenderness. Remove excess fat. In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Place the meat strips on drying racks. Do not overlap the strips to ensure good air circulation. Oven temperature should be 140 to 160°F for the first 8 to 10 hours. After that it may be lowered to 130°F until dry. Place aluminum foil or a baking sheet underneath the drying tray to catch the drippings. Occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break. There should be no moist spots.

204 Mom’s Secret Recipes

Hawaiian Jerky

1 lb lean meat, thinly sliced 1 tsp salt 1 tsp ground ginger 1 tbsp brown sugar 1/4 tsp pepper 1/8 tsp cayenne pepper 1 crushed garlic clove 1/4 c pineapple juice 1/4 c soy sauce In a small glass bowl, combine all ingredients except meat. Stir to mix well. Place meat 3-4 layers deep in a container, spooning sauce mixture over each layer. Cover tightly and marinate 6-12 hours in the refrigerator, stirring occasionally and keeping the mixture covered. Layout on trays, 24 to 36 hours in dehydrator. Can use a couple of cans of pineapple chunks with the juice in the marinate. Just dehydrate them with the meat.

205 Mom’s Secret Recipes

Cracker Jack

4 quarts popped popcorn 1 c Spanish peanuts 4 tbsp butter 1 c brown sugar 1/2 c corn syrup -- light 2 tbsp molasses 1/4 tsp salt Preheat oven to 250°F degrees. Combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in preheated oven. Combine all remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil. Using a cooking thermometer, bring the mixture to the hard-ball stage (260275°F). This will take about 20 to 25 minutes. Remove the popcorn and peanuts from the oven and, working very quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 15 minutes. Mix well every five minutes, so that all of the popcorn is coated. Cool and store in a covered container to preserve freshness.

206 Mom’s Secret Recipes

Hidden Valley Ranch Dressing Makes 1 pint 15 saltines 2 c dry minced parsley flakes 1/2 c dry minced onion 2 tbsp dry dill weed 1/4 c onion salt 1/4 c garlic salt 1/4 c onion powder 1/4 c garlic powder ***Salad Dressing*** 1 tbsp mix 1 cup mayonnaise 1 cup buttermilk Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight-fitting lid. Store dry mix at room temperature for 1 year. Makes 42 1 tbsp servings. To use mix--Combine mix, mayonnaise, and buttermilk.

207 Mom’s Secret Recipes

Kraft Macaroni and Cheese Makes about 4 cups 8 cups water 2 cups uncooked elbow macaroni 1/3 c shredded cheddar cheese 1/2 c Cheese Whiz 2 tbsp whole milk 1/4 teaspoon salt Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally. As macaroni boils, prepare sauce by combining cheddar cheese, Cheese Whiz, and milk in a small saucepan over medium/low heat. Stir cheese mixture often as it heats, so that it does not burn. Add salt. When all of the cheddar cheese has melted and the sauce is smooth, cover pan and set aside until macaroni is ready. When macaroni is ready, strain water, but do not rinse the macaroni. Using the same pan you prepared the macaroni in, combine the macaroni with the cheese sauce, and mix well.

208 Mom’s Secret Recipes

Amish Bread Starter

2/3 c. sugar 2/3 c. milk 2/3 c. flour 2/3 c. oil 3 eggs 1/2 tsp. salt 1/2 tsp. vanilla 1 to 1 1/2 tsp. cinnamon 1 c. sugar 2 c. flour 1 1/4 tsp. baking powder 1 tsp. baking soda Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed but allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1 cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends. After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts (optional). Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325°F for 1 hour. Cool 10 minutes, remove from pans.

209 Mom’s Secret Recipes

Amish Friendship Bread

1 c. Amish Bread Starter (above) 2/3 c. oil 1 1/2 tsp. baking powder 1/4 tsp. baking soda 3 eggs 1 c. sugar 2 c. flour 1/2 tsp. cinnamon Dash of nutmeg Raisins, nuts, dried fruit & grated carrots (opt.) Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each. Bake at 350°F for 1 hour or until dry.

210 Mom’s Secret Recipes