#2236 - Chocolate Chip Zucchini Cake

(by Sue Strouse - friend)

1 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1/2 cup softened butter
1/4 cup canola oil
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
4 TBSP Hershey's cocoa
2 cups grated zucchini
1/2 cup (or more) Nestle's semi-sweet chocolate bits

In a mixer add brown sugar, white sugar, butter and canola oil--beat. Add eggs, vanilla and buttermilk--beat. Add allspice, cinnamon, salt, baking soda and cocoa--beat. Add zucchini--beat. Add flour--beat. Pour batter into a greased 9 x 13 cake pan. Sprinkle the chocolate chips over the top. Bake at 325 degrees for 45-50 minutes--test with a toothpick for doneness. Cool completely.

#2235 - Cinnamon Apple Cake

(by Shirley McNevich)

1/2 cup softened butter
1 cup white sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
2 cups chopped apples (Macintosh, yellow delicious or granny smith--peel before chopping)
Topping: 1 cup Domino's dark brown sugar (packed); 2 TBSP butter; 1 tsp. cinnamon

In a mixer add 1/2 cup butter and white sugar--beat. Add eggs--beat. Add vanilla, baking soda, baking powder, salt and sour cream--beat. Add flour--beat. Remove bowl from mixer--add chopped apples--stir until mixed. Pour batter into a greased 9 x 13 cake pan. In a bowl add brown sugar, 2 TBSP butter and cinnamon--mix with a pastry blender to make crumbs. Sprinkle crumb mixture over the top of the batter. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness.

#2234 - Peanut Pie

(by Shirley McNevich)

2 beaten eggs
1 cup Kayro dark corn syrup
1 tsp. vanilla
1 cup white sugar
2 TBSP butter (melted)
1 cup chopped peanuts
1 unbaked pie crust dough

Grease a pie plate--spread pie dough in the pie plate, flute the edges and spray the inside of the dough with Pam. In a bowl add beaten eggs, dark corn syrup, vanilla, melted butter and white sugar--mix well. Add chopped peanuts-stir until mixed. Pour mixture into pie dough. Bake at 350 degrees for 45 minutes to 1 hour or until firm.

#2233 - Fresh Fruit Pie

(by Shirley McNevich)

1/2 cup white sugar
3 TBSP cornstarch
1 1/2 cups orange juice
1 lemon (room temperature)
1 tsp. lemon zest (from lemon)
1/4 cup lemon juice (from lemon)
6 cups fresh fruit pieces (your choice of fruit--peeled and cut into bite sized pieces)
Crust: 1/4 cup softened Parkay margarine; 1/4 cup white sugar; 1 beaten egg yolk; 1 cup flour

In a bowl add softened margarine, white sugar, beaten egg yolk and flour--mix with a pastry blender until it makes crumbs. Press crumb mixture into a greased 9" pie plate. Spray the inside of the crust with Pam. Bake at 400 degrees for 8 minutes or until browned. Cool completely. In a saucepan add white sugar and cornstarch--stir. Add orange juice--turn heat to medium and stir until boiling. Once boiling, cook for 1 minute. Remove from heat--add lemon juice and lemon zest--stir. Cool completely. Add fresh fruit pieces--stir. Pour fruit mixture into cooled crust. Refrigerate until cold.

#2232 - Cookie Pie Crust

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1/4 cup white sugar
1 beaten egg yolk
1 cup flour

In a bowl add softened margarine, white sugar, beaten egg yolk and flour--mix with a pastry blender until it makes crumbs. Press crumb mixture into a greased 9" pie plate. Spray the inside of the crust with Pam. Bake at 400 degrees for 8 minutes or until browned. Cool completely. Fill as desired.

#2231 - Strawberry Cranberry Salad

(by Shirley McNevich)

1 - 20oz. can Dole crushed pineapple (drained but save the juice)
1 cup water
2 - 3oz. boxes strawberry Jell-O
1 - 16oz. can Ocean Spray whole cranberry sauce
1 lemon (room temperature)
2 cups Breakstone's sour cream
1/2 cup chopped pecans (optional)

In a bowl add the drained pineapple juice, water and both boxes of Jell-O powder--bring to a boil and keep stirring until Jell-O powder is dissolved, then remove from heat. Squeeze the lemon. Add cranberry sauce, 3 tsp. lemon juice and 1 tsp. of lemon zest to Jell-O mixture--stir. Let it sit on the counter until room temperature, then refrigerate until it starts to gel. Remove from refrigerator--add sour cream, chopped pecans and drained crushed pineapple--stir. Pour into a 9 x 13 glass baking dish. Refrigerate overnight.

#2230 - Mozzarella Macaroni Salad

(by Shirley McNevich)

3 cups uncooked macaroni
4 TBSP cider vinegar
2 cups shredded mozzarella cheese (more if you wish; substitute your favorite cheese if you don't like mozzarella)
1 cup chopped green bell pepper
1/2 cup chopped celery (more if you wish)
12 cherry tomatoes
2 to 3 cups mayo (more if too dry)
salt and pepper to your taste
2 TBSP white sugar
a few dashes of celery seed
2 hard boiled eggs (chopped--more if you wish)

Cook macaroni according to box directions (with 1 tsp. salt). Drain but do not rinse. In a large bowl add drained macaroni and cider vinegar--toss to coat. Once coated, set aside for 20 minutes. After 20 minutes add mayo, shredded mozzarella cheese, chopped green bell pepper, chopped celery, and chopped hard boiled eggs--stir carefully until mixed. Add white sugar and celery seed--stir until mixed. Taste--if necessary add salt and pepper to your taste--stir. If too dry, add more mayo. If too sweet, add a little more cider vinegar. If too sour, add a little more white sugar. Refrigerate until cold. When ready to serve, chop each of the cherry tomatoes into 4 pieces and add to the macaroni salad--stir to mix.

#2229 - Chocolate Raspberry Squares

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Domino's dark brown sugar (packed)
2 cups flour
1/4 tsp. salt
1 - 11oz. bag Nestle's semi-sweet chocolate chips
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup raspberry preserves (NOT jelly or jam)
1/2 cup chopped nuts

In a mixer add butter and brown sugar--beat. Add salt and flour--beat. Press 1 3/4 cups of brown sugar mixture into the bottom of a greased 9 x 13 cake pan. Set remaining brown sugar mixture aside. Bake at 350 degrees for 11-12 minutes or until golden brown. In a saucepan over low heat add 1 cup of the chocolate chips and the Eagle brand milk--cook/stir until melted and smooth. Spread the chocolate mixture over the warm baked crust. Add the chopped nuts to the reserved brown sugar mixture--stir to mix. Sprinkle nut mixture evenly over chocolate mixture. Drop small bits of the raspberry preserves evenly over the top of the nut mixture. Sprinkle all remaining chocolate chips all over the top. Bake at 350 degrees for 25 to 29 minutes or until center is set. Cool completely. Cut into squares or bars.

#2228 - Quick Chocolate Chip Cheesecake

(by Shirley McNevich)

1 ready-made graham cracker crust
2 - 3oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
1 egg
2 tsp. vanilla
1 cup mini chocolate chips (semi-sweet OR milk chocolate--your choice)
1 tsp. flour
Glaze: 1/2 cup mini chocolate chips; 1/4 cup heavy whipping cream

In a mixer add cream cheese--beat. Add Eagle milk--beat until smooth. Add egg and vanilla--beat until smooth. In a bowl add 1 cup mini chocolate chips and flour--toss to coat. Remove bowl from mixer--add coated mini chocolate chips--stir to mix. Pour batter into graham cracker crust. Bake at 350 degrees for 35 minutes. Cool completely. Glaze: in a double boiler add 1/2 cup mini chocolate chips and the heavy whipping cream--stir/cook over low heat until thick and smooth. Cool slightly, then pour over the top of the cheesecake. Cool to room temperature, then refrigerate cheesecake overnight.

#2227 - Chocolate Peanut Butter Cake

(by Shirley McNevich)

2 cups flour
1 3/4 cups white sugar
2/3 cup Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
1 cup water
1/2 cup canola oil
2 eggs
2 tsp. vanilla
1 - 11oz. bag Nestle's chocolate peanut butter morsels
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
1/8 tsp. salt
3 cups Domino's powdered sugar

In a mixer add eggs and white sugar--beat. Add canola oil, 2 tsp. vanilla, milk and water--beat. Add cocoa, baking powder, baking soda and salt--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle 2/3 cup of the chocolate peanut butter morsels evenly over the top of the batter. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: put the rest of the chocolate peanut butter morsels in a microwave safe bowl--melt them in the microwave according to bag directions. In a mixer add cream cheese--beat. Add melted morsels, 1 tsp. vanilla and salt--beat until smooth. Slowly add powdered butter--beat until smooth. Frost the cake. Keep refrigerated.

#2226 - Hummus Dip

(by Shirley McNevich)

1 - 16oz. can of chick peas (drained)
1/8 cup canola oil
1/8 cup olive oil
3 TBSP fresh lemon juice
1 or 2 garlic cloves (peeled and minced)
salt
pepper
Optional: a few tsp. of chopped fresh parsley

Drain chick peas and place them in a blender or a food processor--blend on high. Add canola oil, olive oil, lemon juice and minced garlic--blend on high until smooth. Taste--add salt and pepper to your taste--blend again on high until smooth and seasoned to your taste. If using fresh parsley, add it and blend again on high until smooth and mixed.

#2225 - Pecan Pie Bars

(by Shirley McNevich)

1 1/2 cups flour
1 stick softened butter
1/4 cup Domino's dark brown sugar (packed)
3 eggs
3/4 cup Kayro corn syrup
3/4 cup white sugar
2 TBSP butter (melted)
2 tsp. vanilla
1 - 11oz. bag Nestle's semi-sweet chocolate chunks (NOT bits)
1 1/2 cups chopped pecans

In a bowl add flour, softened butter and brown sugar--mix with a pastry blender until it forms crumbs. Press the crumb mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 12-14 minutes or until lightly brown--set aside. In a mixer add eggs and white sugar--beat. Add corn syrup, melted butter and vanilla--beat. Remove bowl from mixer--add chocolate chunks and chopped pecans--stir until mixed. Pour mixture over the warm baked crust. Bake at 350 degrees for 25 minutes or until set. Cool completely. Cut into bars or squares.

#2224 - Fruit Pudding Cake

(by Shirley McNevich)

1 cup white sugar
2 tsp. baking powder
1 heaping TBSP Crisco shortening
1 cup milk
2 cups flour
Topping: 2 cups fresh fruit or berries (your choice); 1/2 cup white sugar; 1 cup boiling water

In a mixer add 1 cup white sugar and Crisco--beat. Add baking powder and milk--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Topping: in a bowl add fruit/berries and 1/2 cup white sugar--stir. Add boiling water--stir. Spread topping over the top of the batter. Bake at 350 degrees for 35-40 minutes.

#2223 - Coconut Oatmeal Pie

(by Shirley McNevich)

1 unbaked pie crust dough
2 eggs
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
3/4 cup Kayro dark corn syrup
3/4 cup Quaker quick oats
1 cup milk
1 cup Baker's angelflake coconut

Grease a pie plate, insert the dough, flute the edges of the dough and spray the inside of the dough with Pam. In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add Kayro syrup and milk--beat. Add oatmeal--beat. Remove bowl from mixer--add coconut and stir until mixed. Pour batter into the unbaked pie dough. Bake at 350 degrees for 45 minutes. Cool completely, then refrigerate until cold.

#2222 - Lemon-Lime Frosting

(by Shirley McNevich)

1 stick softened butter OR Parkay margarine
2 cups Domino's powdered sugar
2 tsp. vanilla
1 fresh lemon (room temperature--use for the juice and zest)
1 fresh lime (room temperature--use for the juice and zest)
1 TBSP lime juice
1 TBSP lemon juice
1/2 TBSP lime zest
1/2 TBSP lemon zest

In a mixer add butter--beat. Add vanilla, lime juice, lemon juice, lime zest and lemon zest--beat. Slowly add powdered sugar--beat until smooth. If frosting is too thick, add a little milk and beat again. If frosting is too thin, add a little more powdered sugar and beat again. If the lemon flavor is too strong, add a little more lime juice and beat again.

#2221 - Fruitcake Cookies

(by Shirley McNevich)

2 cups Domino's dark brown sugar (packed)
2 eggs
1 cup softened butter
2 tsp. vanilla
2/3 cup maraschino cherry pieces (cut cherries into pieces before measuring)
2/3 cup raisins
2/3 cup drained Dole crushed pineapple
4 cups flour
1 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
2/3 cup chopped nuts

In a saucepan over medium heat add raisins and cover them with water--bring to a boil, cook for 5 minutes, then drain. In a mixer add brown sugar and butter--beat. Add eggs--beat. Add vanilla, baking soda, baking powder and salt--beat. Add cherry pieces, drained raisins, crushed pineapple and chopped nuts--beat. Slowly add flour--beat (continue with wooden spoon if necessary). Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-15 minutes or until lightly browned.

#2220 - Lemon Jell-O Pie

(by Shirley McNevich)

1 - 3oz. box lemon, orange or lime Jell-O
1 cup boiling water
1/2 cup cold water
1/2 cup white sugar
1 - 8oz. can Dole crushed pineapple (drained)
1 COLD can Carnation evaporated milk (NOT condensed)
1 lemon (room temperature)
1 ready-made graham cracker crust

In a bowl add Jell-O powder and boiling water--stir until dissolved. Add cold water--stir until mixed. Cool to room temperature, then refrigerate for 30 minutes or until it starts to gel. In a mixer add Carnation milk--beat until whipped. Squeeze the lemon--add its juice to the whipped milk--beat. Scrape 1 TBSP lemon zest from the lemon rind--add to whipped milk mixture--beat and set aside. In a mixer add gelled Jell-O mixture and the white sugar--beat until whipped. Add whipped Jell-O mixture to whipped milk mixture--stir until mixed. Add drained crushed pineapple--stir until mixed. Pour mixture into the graham cracker crust. Refrigerate overnight.

#2219 - Apple Strudel

(by Shirley McNevich)

6-8 baking apples (washed, peeled and sliced)
1/2 cup butter
1 cup white sugar
3/4 cup flour
1 tsp. cinnamon

In a bowl add butter, white sugar, flour and cinnamon--mix with a pastry blender to make crumbs. Grease a 2 qt. baking dish. Spread sliced apples into the baking dish. Sprinkle the crumb mixture over the apples. Bake at 375 degrees for 40 minutes or until apples are tender.

#2218 - Lime Jell-O Salad

(by Shirley McNevich)

1 - 3oz. box lime Jell-O (or any Jell-O flavor you wish)
1 cup boiling water
1 cup Dole crushed pineapple (drained)
1 cup of the drained pineapple juice (if necessary, add enough water to the pineapple juice to make 1 cup)
1 - 3oz. Philadelphia cream cheese (softened)
1 cup mini marshmallows
1 cup thawed Cool Whip

In a bowl add Jell-O powder and boiling water--stir until dissolved. Add pineapple juice--stir. Let it cool to room temperature, then refrigerate until it starts to gel (about 30 minutes). Remove from refrigerator. In a mixer add gelled Jell-O mixture and cream cheese--beat until mixed. Remove bowl from mixer--add drained crushed pineapple, mini marshmallows and Cool Whip--stir until mixed. Pour mixture into a glass 8 x 8 baking dish. Refrigerate overnight.

#2217 - Pineapple Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O lemon instant pudding mix
1 - 15oz. can Dole crushed pineapple (do not drain)
1 cup Baker's angelflake coconut
4 eggs
1/4 cup canola oil
1/2 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans
Glaze: 1/2 cup butter; 1/2 cup white sugar; 1/2 cup Carnation evaporated milk (NOT condensed); 1 1/3 cups Baker's angelflake coconut; 1/2 cup chopped pecans

In a mixer add yellow cake mix, lemon pudding mix, eggs and canola oil--beat. Add crushed pineapple and its juice and 1 cup coconut--beat until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle the brown sugar and 1/2 cup chopped pecans over the top of the batter. Bake at 325 degrees for 45 minutes. While the cake is baking, make the glaze: in a saucepan over medium heat add butter, white sugar and evaporated milk--cook/stir until boiling and it starts to thicken. Remove from heat--add 1 1/3 cups coconut and 1/2 cup chopped pecans--stir until mixed. Let cake cool slightly, then spread the glaze mixture evenly over the top of the hot cake. Cool completely. Refrigerate until cold.

#2216 - Baked Macaroni and Cheese

(by Billie [Gheen] Kline - friend)

1 stick butter
3 cups shredded cheese (your choice of type)
2 cups uncooked macaroni
1 quart of milk
1 tsp. salt
1/2 tsp. pepper
4 slices buttered bread (cut into bite sized pieces)

Preheat oven to 350 degrees. Melt the butter and pour it into the bottom of a greased 9 x 13 glass baking dish. Spread shredded cheese evenly over the butter. Spread the uncooked macaroni evenly over the shredded cheese. In a bowl add milk, salt and pepper--stir to mix. Slowly pour the milk mixture over the uncooked macaroni. Bake at 350 degrees for 45 minutes, remove from oven, spread buttered bread pieces all over the top and return to oven for 15 more minutes. If bread pieces are not golden brown, bake a few minutes longer.

#2215 - Chocolate Butterscotch Tarantulas

(by Shirley McNevich)

1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 - 6oz. bag Nestle's butterscotch morsels
2 small cans chow mein noodles
1 small can salted peanuts

In a microwave safe bowl add chocolate and butterscotch morsels--microwave on high in 30 second increments and stir until melted and smooth. Add chow mein noodles and salted peanuts--stir to mix. Drop by teaspoonfuls on to wax paper. Cool to room temperature, then refrigerate until cold.

#2214 - Sour Cream Cutout Cookies

(by Shirley McNevich)

2 cups white sugar
1 cup Crisco shortening
1 tsp. cream of tartar
1 TBSP vanilla
6 cups flour
1 cup Breakstone's sour cream
4 eggs
1 tsp. baking soda
white sugar for sprinkling

In a mixer add white sugar and shortening--beat. Add eggs--beat. Add cream of tartar, vanilla, and baking soda--beat. Add sour cream--beat. Slowly add flour--beat (continue by hand if necessary). Cover and refrigerate dough overnight. The next day roll out some of the dough on to a floured counter (also lightly flour top of the dough). Roll dough to 1/4" thick. Cut cookies with cookie cutters and place cookies on to greased cookie sheets. Sprinkle a little white sugar over the top of each cookie. Bake at 350 degrees until lightly browned. Best to do a test cookie on this recipe for the correct baking time for your oven.

#2213 - Seven Minute Cake

(by Shirley McNevich)

1 cup milk
1/3 cup butter
3 eggs
2 cups white sugar
1/4 tsp. salt
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
Topping: 1/3 cup butter; 1 cup Domino's dark brown sugar (packed); 4 TBSP milk; 1 cup Baker's angelflake coconut

In a saucepan over low heat add 1/3 cup butter and 1 cup milk--stir/heat just until butter melts--set aside and let it cool. In a mixer add eggs--beat. Add white sugar, salt and vanilla--beat. Add baking powder--beat. Add flour--beat. Remove bowl from mixer--add cooled butter/milk mixture--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. While cake bakes, in a saucepan over low heat add 1/3 cup butter--melt. Add brown sugar and 4 TBSP milk--cook/stir until smooth. Add coconut--stir until mixed. Spread the coconut mixture over the warm cake, then turn oven to "broil" and place cake under the broiler for 2-3 minutes or until topping is golden brown.

#2212 - Candied Carrots

(by Shirley McNevich)

3 TBSP butter
1/4 cup Domino's dark brown sugar (packed)
1 TBSP water
3 cups drained cooked carrots (cooked in water with 1 tsp. salt until tender; cut into coin shaped pieces before cooking)

In a skillet over low heat add butter, brown sugar and water--cook/stir until melted and hot. Add cooked carrot pieces--cook/stir to coat.

#2211 - Breaded Cauliflower

(by Shirley McNevich)

1 head of fresh cauliflower
1 tsp. salt
1 beaten egg
2 TBSP cream OR milk
2/3 cup 4C Italian breadcrumbs
canola oil for frying

Wash cauliflower and separate it into small florets. In a saucepan add cauliflower florets and salt--cover with water. Turn heat to medium, bring water to a boil. Once boiling, cook cauliflower for 3 minutes. Drain cauliflower and let it cool until you can handle the cauliflower. In a bowl add beaten egg and cream/milk--stir to mix. In a separate bowl add the breadcrumbs. Dip each piece of cauliflower into the breadcrumbs, then into the egg mixture, then back in the crumb mixture. Deep fry them in a deep fryer at 365 degrees until browned, then drain them on paper towels. Alternately, fill a skillet halfway with canola oil and turn heat on high until canola oil is hot. Brown the cauliflower pieces in the hot canola oil. Drain on paper towels.

#2210 - Bacon Corn Chowder

(by Shirley McNevich)

4 slices cooked bacon (crumbled--more if you wish)
2 TBSP minced onions
1 TBSP minced celery
1 tsp. canola oil
1/4 cup chopped parsley
2 cups whole kernel corn (drained)
2 red potatoes (washed, peeled and cut into bite sized pieces)
3 fresh tomatoes (chopped fine)
2 pints of milk
salt and pepper to your taste
1 cup cooked ham pieces OR cooked chicken pieces (bite sized)

In a Dutch oven add canola oil, onions and celery--cook/stir over medium heat until tender. Add corn and bacon--cook/stir for 3 minutes. Add potato pieces, chopped parsley, tomato pieces, salt and pepper--stir. Cover and turn heat to low--simmer until potatoes are tender. Add milk and ham or chicken pieces--stir/cook until boiling. Once boiling, remove from heat. Let stand for a few minutes before serving.

#2209 - Bacon Minestrone Soup

(by Shirley McNevich)

4 cooked strips of bacon (crumbled--more if you wish)
1/2 cup chopped onions
1 TBSP canola oil
2 - 14oz. cans chicken broth
1 - 16oz. can chopped tomatoes
1 - 10oz. box frozen mixed vegetables
1/2 cup uncooked macaroni (more if you wish)
1/2 tsp. pepper
a dash of red chili powder
1 - 10oz. can white kidney beans (drained)
1 - 10oz. can red kidney beans (drained)
1/4 cup chopped parsley

In a Dutch oven medium heat add chopped onions and a TBSP canola oil--cook/stir until onions are caramelized. Add chicken broth, chopped tomatoes, mixed vegetables, uncooked macaroni, pepper, chili powder and parsley--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer until macaroni is tender. Add white kidney beans, red kidney beans and crumbled bacon--cook/stir until beans are hot.

#2208 - Black Walnut Pie

(by Shirley McNevich)

1 unbaked pie crust dough (or make your own)
1 cup finely chopped black walnuts (measure after chopping)
3 TBSP softened butter
a dash of salt
2 tsp. vanilla
3 eggs
1/3 cup Domino's dark brown sugar (packed)
1 cup real maple syrup (substitutes not recommended)
1 tsp. lemon zest
1 tsp. lemon juice
thawed Cool Whip for topping

Spray a pie plate with Pam, insert pie dough, flute the edges of the pie dough and spray the inside of the pie dough with Pam. Sprinkle the chopped black walnuts evenly over the bottom of the pie dough--set aside. In a mixer add eggs and brown sugar--beat. Add butter--beat until creamy. Add maple syrup, lemon zest, lemon juice, salt and vanilla--beat until smooth. Carefully pour the batter over the black walnuts in the crust. Bake at 375 degrees for for 35 minutes. Cool completely. Serve each piece of pie with Cool Whip. If you want, instead of putting the chopped black walnuts in the bottom of the pie dough, you can add them to the batter and mix well with a spoon, but they tend to settle to the bottom anyway.

#2207 - Ham and Potato Balls

(by Shirley McNevich)

2 cups very stiff mashed potatoes
2 cups finely chopped cooked ham
4oz. shredded cheddar cheese OR Swiss cheese
1/3 cup mayo
1 beaten egg
1 tsp. French's yellow mustard
1/4 tsp. pepper
2 to 4 TBSP flour
1 3/4 cups 4C Italian bread crumbs

In a bowl add mashed potatoes, ham, cheese, mayo, beaten egg, mustard and pepper--stir until well mixed. Add enough of the flour and stir to make the mixture stiff. Chill the mixture for 1 hour. Remove mixture from refrigerator and shape the mixture into 1 inch sized balls. Roll each ball in the bread crumbs until coated. Place them on to greased cookie sheets (sheets should have a lip if possible to prevent them from rolling off). Bake at 350 degrees for 25-30 minutes.