#206 - Russian Tea Cookies

(by Hannah Garman - friend)

1 cup butter
1/2 cup Domino's powdered sugar
1 tsp. vanilla
2 1/4 cups flour
1/4 tsp. salt
3/4 cup chopped nuts
extra powdered sugar to roll cookies in

In a mixer on low, combine butter, powdered sugar, and vanilla. Add flour, salt and nuts--beat slowly. Drop teaspoonsful on greased cookie sheet. Bake at 375 degrees for 10 minutes. After removing from oven, let them cool to the touch. Put powdered sugar in a small bowl and roll each cookie with sugar.

#205 - Super Scalloped Potatoes

(by Shirley McNevich)

1 1/2 cups milk
1 level tsp. salt
1/2 tsp. pepper
3 baking potatoes, peeled and thinly sliced
2 TBSP butter
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese

In a saucepan, bring milk to boiling over medium heat. Add the salt and pepper and stir. Add the sliced potatoes and butter and stir. Put a lid on the saucepan, turn heat on low and cook 15 minutes--make sure lid is tilted. Pour the potato mixture into a 2 qt. greased casserole. Sprinkle cheeses onto potatoes and stir to mix well. Bake at 325 degrees for 60 minutes.

#204 - Quick Pigs in a Blanket

(by Shirley McNevich)

1 medium head of cabbage (chopped)
1 pound ground beef
1/2 cup chopped onion
1/2 cup raw minute rice
1/2 tsp. salt
1/2 tsp. pepper
1 can Campbell's tomato soup
1 1/2 cups water
1/4 cup grated sharp cheddar cheese

Grease a 9 x 13 x 2 cake pan. Chop the cabbage and spread on bottom of greased pan. Brown the ground beef and onion with salt and pepper. Stir the rice into the ground beef. Spoon the ground beef/rice mixture evenly over the top of the cabbage. In a small saucepan, heat the tomato soup and the water. Bring it to a boil. Pour the tomato soup over the top of the ground beef mixture. Sprinkle the cheese over the top of the soup. Cover the pan with foil and bake for 90 minutes at 350 degrees.

#203 - Strawberry Pretzel Salad

(by Shirley McNevich)

2 cups crushed pretzels (place thin pretzels in plastic bag and crush coarsely with your hands--pretzels should still be in pieces, not crumbs)--do not use unsalted pretzels
3 TBSP white sugar
3/4 cup melted butter or margarine
1 - 8oz. Philly cream cheese
1 cup white sugar
1 - 8oz. container Cool Whip (thawed)
1 - 3oz. box strawberry Jell-O
1 - 6oz. box strawberry Jell-O
2 1/2 cups boiling water
3 cups fresh or frozen strawberries

In a bowl, add crushed pretzels, 3 TBSP sugar, melted butter/margarine and stir. Grease a 9 x 13 x 2 cake pan and pour pretzel mixture evenly in pan. Bake for 8 minutes at 400 degrees. Remove it from oven and cool completely. In a mixer, combine cream cheese, cup of white sugar and beat until smooth. Add Cool Whip and beat. Pour this mixture over the cooled pretzel mixture in the cake pan. In a bowl, add the two packages of strawberry Jell-O and the boiling water--stir completely until well dissolved. Add the strawberries to the Jell-O and stir. Cool it enough to refrigerate. Refrigerate for 15-20 minutes. Remove it from refrigerator and pour it over the top of the cream cheese mixture. Refrigerate overnight. Keep refrigerated.

#202 - White Cake

(by Aunt Grace [Herman] Knouse)

3 cups sifted flour
4 tsp. baking powder
1/2 tsp. salt
1 cup white sugar
1 egg
1 cup milk
1/4 cup melted butter
1 tsp. vanilla
Optional--Baker's coconut & sliced bananas

Sift the baking powder, flour, sugar and salt into a small bowl and set aside. In a mixer, combine egg, butter, vanilla and milk. Slowly add the sifted ingredients that you set aside. Mix until smooth. Pour in a 9 x 13 x 2 greased cake pan OR two greased layer cake pans. Bake at 375 degrees for 20-25 minutes or until inserted toothpick comes out clean. Use our icing recipe #2 to frost the cakes. If you make it as a layer cake, you can place sliced bananas between the layers before frosting. If making one 9 x 13 x 2 cake, frost the cake and sprinkle Baker's coconut over the top.

#201 - Quick Fudge Brownies

(by Shirley McNevich)

4 - 1oz. bars Hershey's baking chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 1/2 tsp. vanilla
1 cup flour
1 cup chopped nuts (optional)
1 cup Nestle's chocolate bits

Heat oven to 350 degrees. Prepare a 13 x 9 x 2 baking pan by lining it with foil. Place chocolate and butter in large microwave safe bowl. Microwave on high 1 1/2 - 2 minutes or until chocolate is melted and mixture is smooth when stirred with a spoon. Add sugar to the choc/butter mixture and stir until well blended. Beat eggs in a measuring cup with a fork and add to mixture. Add vanilla, flour, nuts, and chocolate bits. Stir until well mixed. Spread in prepared pan. Bake 30-35 minutes at 350 degrees or until toothpick inserted comes out almost clean. Cool completely, pull on foil to remove brownies before cutting.

#200 - Zucchini Bread

(by Jean Woodley - friend)

3 eggs
2 cups white sugar
1 cup canola oil
2 tsp. vanilla
1 cup chopped black walnuts (optional)
1/2 cup raisins (optional)
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
3 cups flour
3 cups grated zucchini

In a mixer, beat eggs until foamy. Add remaining ingredients in the order listed and mixing wellas you add them. Pour batter in 2 greased loaf pans. Bake at 350 degrees for 1 hour and 20 minutes. Test for doneness with a toothpick.

#199 - Scratch Blueberry Muffins

(by Jean Woodley - friend)

1/4 cup melted butter
1 cup white sugar
2 eggs
1/2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 cup milk
2 cups fresh or frozen blueberries
1/2 cup chopped walnuts (optional)

In a large bowl, stir/combine butter, sugar and eggs--stir until smooth. Add vanilla, baking powder, milk and stir. Add flour and stir lightly. Fold in berries and nuts (optional). Preheat oven to 400 degrees. Put cupcake liners in muffin tins. Fill cupcake liners 2/3 full of batter. Bake at 400 degrees 17-20 minutes until lightly browned. To test for doneness, touch one muffin top with your finger--if it dents, they're not done. If the muffin springs back up, they're done.

#198 - Jell-O Cheesecake

(by Shirley McNevich)

1 - 3oz. box Jell-O (strawberry, cherry, lime, or raspberry--your choice)
1 cup boiling water
1 cup white sugar
2 tsp. vanilla
1 - 8oz. Philly cream cheese
1 large can Carnation milk (refrigerated at least overnight)
1 box graham cracker crumbs

In a small bowl, add boiling water--dissolve Jell-O in water and stir thoroughly. Set aside to cool. In a mixer, combine white sugar, vanilla and cream cheese--beat until smooth. Pour cream cheese mixture in a bowl and clean mixing bowl so you can use it again. In cleaned mixing bowl, whip the can of Carnation milk. Add cooled Jell-O mixture to the whipped milk--mix well. Add cream cheese mixture to the whipped milk mixture--mix well. Pour some graham cracker crumbs on the bottom of a glass pie plate. Pour whole mixture on top of the crumbs. Sprinkle more graham cracker crumbs on the top. Keep refrigerated.

#197 - Red Velvet Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup butter
2 eggs
2 TBSP Hershey's cocoa
2 oz. red food coloring
1/2 tsp. salt
1 tsp. vanilla
1 cup buttermilk
2 cups flour
1 1/2 tsp. baking soda
1 TBSP vinegar
Icing: 5 TBSP flour, 1 cup milk, 1 cup butter, 1 cup white sugar, 1 tsp. vanilla.

In a mixer, combine sugar, eggs and butter. In a small dish, make a paste with the cocoa and the food coloring. Add this to the mixer and blend. Add salt, vanilla, and buttermilk and beat. Slowly add flour and beat until smooth. In a measuring cup, mix baking soda and vinegar. Remove cake batter bowl from mixer and using a spoon, fold in the vinegar/baking soda mixture. Pour batter into a 9 x 13 x 2 greased cake pan OR if you want to make it a layer cake, pour into 2 greased layer cake pans. Bake at 350 degrees for 30 minutes. Test with a toothpick for doneness. Remove from oven and cool cake completely before icing. Icing: in a medium saucepan, mix flour and slowly add milk over low heat. Once it is mixed, cook until it thickens. Remove saucepan from stove and let it cool. In a mixer, combine butter, white sugar, and vanilla. Add the cooked flour/milk and beat well. Beat until fluffy. Ice your cake(s).

#196 - Chicken Divan

(by Nancy [Wynn] Swank - friend)

2 - 10oz. packages frozen broccoli (thaw boxes in warm water)
2 cups bite sized pieces cooked chicken
2 cups sliced water chestnuts
2 cans Campbell's Cream of Chicken soup
1 cup light Hellman's mayo
1 tsp. lemon juice
1/2 tsp. curry
1/2 cup shredded sharp cheese
1/4 cup buttered bread crumbs (butter the bread, then slice into crumbs)

In a large greased casserole, add broccoli, chicken, water chesnuts. In a separate bowl, stir together the soup, mayo, lemon juice, and curry. Pour this mixture over the chicken. Add shredded cheese to the top. Add buttered crumbs on top of the cheese. Bake at 350 degrees for 25-30 minutes.

#195 - Layered Lemon Dessert

(by Shirley McNevich)

2 cups flour
2 sticks Parkay margarine (softened)
2 TBSP white sugar
1 large Philly cream cheese
1 small Philly cream cheese
1 1/2 cups Domino's powdered sugar
2 cans lemon pie filling
1 - 8oz. Cool Whip (thawed)

First layer--in a bowl, add flour, Parkay and sugar and stir. Press this mixture in a greased 9 x 13 x 2 cake pan. Bake at 350 degrees for 15 minutes; remove from oven and cool completely. Second layer--in a mixer, beat cream cheese and powdered sugar until creamy. Spread the cream cheese mixture on the cooled crust. Third layer--spread lemon pie filling over the cream cheese layer. Fourth layer--spread Cool Whip on top of lemon pie filling. Chill for several hours before serving. Keep refrigerated.

#194 - Layered Chocolate Dessert

(by Shirley McNevich)

1 1/2 sticks Parkay margarine (softened)
1 1/2 cups chopped pecans
1 1/2 cups flour
8oz. Philly cream cheese
1 cup Domino's powdered sugar
8oz. thawed Cool Whip
2 - 3.5oz. boxes Jell-O instant chocolate pudding
3 cups milk

In a bowl using a wooden spoon, mix Parkay, pecans, and flour. Pour this mixture into a greased 9 x 13 x 2 cake pan and level it with the spoon. Bake 30 minutes at 350 degrees. Remove from oven and cool completely. In a mixer, beat cream cheese, powdered sugar, and half of the Cool Whip. Remove from mixer and spread cream cheese mixture over the cooled crust in the cake pan. In the mixer again, beat chocolate pudding mix and the milk. Beat until smooth. Pour the chocolate mixture on top of the cream cheese mixture. Add remaining Cool Whip to the top of the chocolate mixture. Refrigerate overnight. Keep refrigerated.

#193 - Grape Cookies

(by Aunt Hazel [Haupt] Herman)

1 cup butter
1 1/2 cups white sugar
4 eggs
1 tsp. baking soda dissolved in 1/4 cup water
1 tsp. vanilla
1 tsp. cinnamon
3 1/2 cups flour
1 lb. chopped dates
1 lb. chopped black walnuts
1 lb. red grapes, each grape sliced in half

In a mixer, combine butter and sugar. Add eggs and beat until smooth. Add baking soda in water, vanilla, cinnamon and beat. Add flour a little at a time--if it gets too stiff for the mixer, remove and continue by hand with a wooden spoon. Add dates, walnuts, and grapes--mix with wooden spoon. Drop teaspoonsful on to a greased cookie sheet and bake at 375 degrees until lightly browned.

#192 - Apple Fritters

(by Mitzie [Shade] Williams - friend)

8 large macintosh or rome apples
4 eggs
1/2 tsp. salt
1 tsp. cinnamon
1 1/4 cups white sugar
1/4 cup fresh milk
2-3 cups flour (enough to make batter stiff)
1 lemon (the juice and the rind)
deep fryer

Peel, core and thinly slice apples. Beat eggs, sugar, salt, cinnamon and milk until blended. Add flour until batter is stiff. Add lemon juice and lemon rind (use a grater to get the lemon rind). Fold the apple slices into the batter. Drop by large spoonsful into 375 degree canola oil in the deep fryer. Fry until golden brown on both sides. Drain on paper towels and sprinkle powdered sugar on the to serve.

#191 - Butterscotch Icebox Cookies

(by Aunt Hazel [Haupt] Herman)

2 cups Domino's dark brown sugar
2 eggs
1 cup butter
1 cup chopped black walnuts
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. vanilla
4 cups flour

In a mixer, combine brown sugar, butter and beat. Add eggs and beat until smooth. Add baking soda, cream of tartar, salt, vanilla, chopped walnuts and beat. Slowly add flour until batter gets too stiff for the mixer. Use a wooden spoon to mix in the rest of the flour by hand. Cut the dough into four parts. Use your hands and shape each of the four parts into a ball. Take one ball at a time, sprinkle flour on counter, put ball on top of flour, and sprinkle flour on top of ball. Roll with your hands until it's shaped like a log (about 2" round). Pat the ends so they are flat, and wrap in Saran Wrap and place in a long cake pan. Repeat with other 3 balls of dough. Refrigerate overnight. Remove from refrigerator one roll at a time and slice into cookies with a sharp knife (about 1/4" thick for each cookie). Place on a greased cookie sheet and bake at 375 degrees until lightly browned.

#190 - Applesauce Cake

(by Nancy [Mowery] Ulrich - friend)

1/2 cup Crisco
2 cups white sugar
1 egg
2 cups canned applesauce
2 1/2 cups flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 cup raisins
3/4 cup walnuts (Black Diamond)

Mix flour, baking soda, salt, cinnamon, cloves, and allspice in a bowl using a spoon--set aside. In a mixer, combine Crisco, sugar, and egg--beat well. Add applesauce and beat. Add bowl of dry ingredients and beat well. If using raisins, cook them in water for 5 minutes, then drain. Add raisins and walnuts to the batter and stir with a spoon. Pour batter into a greased bundt cake or angelfood cake pan. Bake at 350 degrees for 50 minutes.

#189 - Pumpkin Whooppee Pies

(by Shirley McNevich)

2 cups Libby's canned pumpkin
2 egg yolks
2 cups Domino's dark brown sugar
1 cup canola oil
1 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
3 cups flour
(frosting) = 2 egg whites, 2 tsp. vanilla, 4 TBSP flour, 2 TBSP milk, 1 1/2 cups Crisco, 1 - 16oz. box Domino's powdered sugar.

In a mixer, combine pumpkin, egg yolks (save whites for frosting), brown sugar, and canola oil. Beat well. Add cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla, and flour. Beat well. Drop batter by teaspoonsful on a greased cookie sheet. Don't place too close together. Bake in preheated 350 degree oven for 8-10 minutes, watching carefully so they don't burn. Remove from oven and cool completely. Frosting: beat egg whites until stiff. Add vanilla, flour and milk--beat well. Add Crisco and gradually add powdered sugar. The more you beat it the fluffier it will get. Spread frosting on one cookie (flat part) and cover with another cookie so that both flat parts are facing the icing. You can freeze these if you wrap them individually in Saran wrap and then store inside of a container with a lid.

#188 - Leprechaun Casserole

(by Shirley McNevich)

1 lb. ground beef
2 baking potatoes, peeled and thinly sliced
1 can Campbell's mushroom soup
1/2 cup grated cheddar cheese
1 cup sour cream
2 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped

Brown beef in skillet with onion, salt and pepper. Cook the sliced potatoes in water with 1 tsp. salt--after they start to boil cook them for 5 minutes. When beef is browned, add mushroom soup to the beef and stir well. Grease a 2 qt. casserole. Put beef/soup mixture in the casserole. Drain water from potatoes. Add potatoes to the casserole. Stir everything with a spoon. Sprinkle cheddar cheese over the top of the casserole. Bake at 350 degrees for 30 minutes. Before serving, add sour cream to the top of the casserole.

#187 - Vanilla/Chocolate Frosting

(by Shirley Ross - friend)

(good for cakes or cupcakes)

1-3.5oz. box Jell-O vanilla instant pudding (use chocolate pudding if you want chocolate icing)
1/4 cup powdered sugar
1/2 cup milk
8 oz. Cool Whip (thawed in refrigerator if frozen)

In a mixer, combine pudding mix, powdered sugar and milk. Beat until smooth. Remove from mixer and stir in Cool Whip with a spoon. Keep cakes/cupcakes refrigerated since this icing has milk in it.

#186 - Pumpkin Pudding

(by Shirley McNevich)

1 cup Libby's canned pumpkin
1 1/2 cups milk
1-6oz. box Jell-O vanilla instant pudding
1 cup Cool Whip (thawed in refrigerator if frozen)
cinnamon to sprinkle on top

In a mixer, combine pudding mix, milk, and pumpkin. Beat until smooth. Remove from mixer and stir in Cool Whip. Pour into serving bowl and sprinkle top with cinnamon. Refrigerate before serving. Keep refrigerated.

#185 - Turtle Cake

(by Martha [Engle] Sweetser - friend)

1 - 14oz. bag Kraft caramels
1/2 cup Carnation milk
3/4 cup butter
1 package Duncan Hines chocolate cake mix
2 cups Nestle's chocolate bits
1 cup chopped nuts (optional)

Prepare cake mix as directed on box. Pour half of cake batter into greased 13 x 9 x 2 cake pan. Bake 15 minutes at 350 degrees. While cake is baking, in a saucepan, combine caramels, milk, and butter. Cook over low heat, stirring until the caramels are melted. Remove from heat and set aside. Remove cake from oven after 15 minutes and pour melted caramel mixture evenly on top of cake. Sprinkle the chocolate bits and nuts evenly on top of caramel mixture. Spoon remaining cake batter over the top. Bake 30 minutes at 350 degrees. Let the cake cool before cutting.

#184 - Pineapple Salad

(by Aunt Faye [Herman] Minier)

1 - 20oz. can Dole crushed pineapple
1 cup white sugar
the juice of 1 lemon
2 packs Knox gelatin
1 - 8oz. Philly cream cheese
1/4 cup Carnation milk
1 envelope Dream Whip

In a small saucepan, dissolve Knox gelatin in 1/4 cup cold water. Turn heat on low. Add crushed pineapple, sugar, and lemon juice. Stir and bring to a boil. Remove from stovetop and let cool completely. In a mixer, mix Dream Whip according to package directions. Add the cream cheese and Carnation milk to the Dream Whip and beat well. Remove from mixer and fold in the Knox/pineapple/sugar/lemon juice mixture using a spoon. Pour into a long dish and refrigerate overnight. Keep refrigerated.

#183 - Italian Love Cake

(by Martha [Engle] Sweetser - friend)

1 box Duncan Hines marble cake mix
2 pounds ricotta cheese
3 eggs
3/4 cup white sugar
1 tsp. vanilla
1 - 3.5oz. box Jell-o chocolate instant pudding
1 cup milk
1 - 8oz. container Cool Whip (thawed in refrigerator if frozen)

Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 greased cake pan. In a mixer, combine, ricotta cheese, eggs, sugar and vanilla. Pour this mixture on top of the UNBAKED cake batter. Bake at 350 degrees for 1 hour. Remove from oven and let cool completely. In a mixer, add chocolate pudding and milk. Beat. Fold in Cool Whip by hand using a spoon. Pour chocolate mixture over the cake. Refrigerate. Keep refrigerated.

#182 - Hummingbird Cake

(by Aunt Eileen [Knouse] Carter)

3 cups flour
2 cups white sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs, beaten
1 cup canola oil
1 1/2 tsp. vanilla
1 - 8oz. can Dole crushed pineapple (do not drain)
1 cup chopped bananas
1 cup chopped pecans

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon by hand with a spoon. Add beaten eggs and oil--stir until ingredients are moist--do not beat. Stir in vanilla, pineapple, bananas and pecans. Pour into two greased 9" layer cake pans. Bake at 350 degrees for 25-30 minutes. Test with a toothpick for doneness. Remove from oven, cool for 10 minutes and remove from pans (take a knife and go around the edges to loosen, then turn upside down and carefully remove). Frosting: 1 - 8oz. package Philly cream cheese (softened), 1/2 cup softened Parkay margarine, a 1 pound box of Domino's powdered sugar, 1 tsp. vanilla. In a mixer, combine cream cheese, Parkay and beat until smooth. Add vanilla and sugar--beat well. Spread frosting all over the first layer, then place second cake on top and frost what remains. Sprinkle pecans on top if you wish.

#181 - Jam Striped Cocoa Bars

(by Shirley McNevich)

1 cup butter
3/4 cup Hershey's cocoa
1 3/4 cup white sugar
1 1/2 tsp. vanilla
3 eggs
1 1/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup grape jelly

In medium saucepan over low heat, melt butter, add cocoa, stirring until smooth. Remove from heat. Cool slightly. Add sugar, vanilla, and eggs--beat with a spoon until well blended. Add flour, baking powder and salt. Mix well. Spread into a 13 x 9 x 2 greased baking pan. Bake at 350 degrees for 25-30 minutes. Test with a toothpick for doneness. Remove from oven and let cool. Spread peanut butter frosting over the top (listed below). With the end of a spoon handle, score diagonal ridges in frosting 1 1/2" apart. Heat the jelly in the microwave for 20 seconds and spoon into the ridges. Allow to cool until the jelly is set. Cut into bars. Makes about 3 dozen bars.

Peanut Butter Frosting:
1/4 cup butter
3 TBSP milk
1 cup peanut butter chips (Reese's)
1/2 tsp. vanilla
3/4 cup powdered sugar

In small saucepan, combine butter, milk, and pb chips. Cook over low heat, stirring constantly until smooth. Remove from stove and stir in vanilla. In a small mixer bowl, combine hot mixture with powdered sugar and beat with mixer until thickened. Use immediately because it hardens fast.

#180 - Peanut Butter Icing

(by Shirley McNevich)

1/4 cup butter
3 TBSP milk
1 cup peanut butter chips (Reese's)
1/2 tsp. vanilla
3/4 cup powdered sugar

In small saucepan, combine butter, milk, and pb chips. Cook over low heat, stirring constantly until smooth. Remove from stove and stir in vanilla. In a small mixer bowl, combine hot mixture with powdered sugar and beat with mixer until thickened. Use immediately because it hardens fast.

#179 - Nightmare Cake

(by Mitzie [Shade] Williams - friend)

1 box chocolate Duncan Hines cake mix
1 small box Jell-O instant chocolate pudding
4 eggs, beaten
1/2 cup canola oil
1 cup water

In a mixer, beat all ingredients until smooth. Pour batter into an ungreased angelfood cake pan. Bake at 350 degrees for 40-45 minutes. Test with a toothpick for doneness. If you want to use icing, you can use our recipe #2 for vanilla icing.

#178 - Cranberry Relish

(by Mitzie [Shade] Williams - friend)

1 - 16oz. can whole cranberry sauce
1 - 20oz. can Dole crushed pineapple
2 cups chopped or grated apples
2 cups chopped oranges
1 TBSP of orange zest (grated outside peel of an orange)
1/2 cup chopped Black Diamond walnuts

Put all ingredients in a large bowl and stir with a spoon to mix. Refrigerate before serving.

#177 - Hamburger Noodle Bake

(by Aunt Florence [Herman] Brosius)

1 lb. hamburger
4 oz. uncooked noodles
1 cup water
1/2 cup chopped onion
15oz. of tomato sauce OR 1 pint home canned tomatoes
1 tsp. salt
1/2 tsp. pepper

Brown the hamburger and onion. In a greased 2qt. casserole, add hamburger/onion, uncooked noodles. In a separate bowl, mix the sauce or canned tomatoes, water, salt, and pepper and stir well with a spoon. Pour the sauce mixture over the noodles/hamburger. Bake at 350 degrees for 1 hour.

#176 - Peach Pudding

(by Harriet Betz - friend)

4-5 fresh or canned whole peaches, sliced
1 cup white sugar
2 TBSP butter
1 egg
1/2 cup milk
1 cup flour
1 tsp. baking powder

Grease a glass baking dish (8x8x2"). Slice peaches, drain them, and arrange them to cover the bottom of the dish. In a bowl, add flour, sugar and butter and mix with your hands until crumbly. In a separate bowl, add the milk and egg--beat well by hand. Add the baking powder to the flour mixture, and stir in the egg/milk mixture with the flour mixture. Mix well. Pour the batter over the top of the peaches. Bake at 350 degrees for 40 minutes or until nice and brown.