Pumpkin Chocolate Chip Cookies

1/2 c. shortening
3/4 c. sugar
2 eggs
1 c. pumpkin
2 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 c. nuts
1 c. choc. chips
1 c. oatmeal

mix together. bake at 375 degrees for 10-12 minutes.

recipe of Grandma Funk's

Snowboardin' Sharon's White Chili

2 large cans chicken broth
2 large cans cannellini beans
small brown onion
1/2 tsp cumiin
1/2 tsp garlic powder
salt and pepper (to taste)
Green tabasco (to taste)
Green onions
2 lbs. boneless chicken breast
8 oz. can chopped green chiles
handful fresh cilantro
1/2 tsp leaf oregano
Monterey Jack Cheese (grated)

Cube chicken breast, dice brown onion. In large pan saute chicken and onion in a little oil until cooked. Add chicken broth, beans, chiles, and spices. Slowly simmer for an hour or longer. Chop cilantro, add to chili and refrigerate over night.
Next day, Season more if desired. Simmer for several hours. In bowls, top with chopped green onion and grated cheese.
Serve with tortillas or cornbread.

Caramel Corn

6 c. popped popcorn (try to get all the unpopped kernals out)
1/2 c toasted almonds (optional)
3/4 c firmly packed brown sugar
1/2 c butter
2 tbsp light corn syrup
1/8 tsp salt
1/4 tsp baking soda

Microwave directions:
1. In a large microwave safe bowl, combine popcorn and almonds. In a 4- cup microwave safe measuring cup, combine corn syrup, brown sugar, butter, and salt. Mix well.
2. Microwave on high for 2 minutes. Stir; microwave on high for an additional 2 to 3 minutes or until mixture comes to a rolling boil.
3. Stir in Baking soda until well mixed. Immediately pour over the popcorn and almonds until coated.
4. Microwave on high for 2 minutes. Immediately spread on foil or waxed paper.

I have left off step 3 and 4. I did not add the baking soda and just poured the mixture over the popcorn and left in bowl. It tasted the same to me!

Pumpkin Cake Roll

3 eggs
1 c. sugar
2/3 c pumpkin
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 c nuts (optional)

Filling:
1 c. powdered sugar
2 packages of cream cheese
1/2 tsp vanilla
4 tsp butter

Beat eggs, add sugar and other ingredients. Grease and flour jelly roll pan. Bake at 375 for 15 minutes. When done, put upside down on kitchen towel covered with powdered sugar. Roll in the towel until cooled.
Mix ingredients for filling. Add to the roll and roll it up. Refrigerate.

frog-eye salad

acne di peppe macaroni
1 c. sugar
2 tbsp flour
1/2 tsp salt
2 eggs, beaten
(2) 20 oz cans of pineapple chunks
(1) 20 oz can of crushed pineapple
3 can of mandarin oranges (small cans)
(1) 13 oz cool whip
1 tbsp lemon juice
1 c. marshmallows (mini) (I always add more!)
1 c. coconut (optional)

Cook macaroni. Drain the juice from the pineapple and add to sugar, salt, eggs, and flour. Cook until thickened stirring constantly. After thickened, add lemon juice and put sauce over macaroni. Stir well. Refrigerate over night. Add remaining ingredients (cool whip, oranges, pineapple, marshmallows) before serving. Stir well.

Stuffing

2 1/2 qt (2-3 loaves) homemade bread, cubed
1 c. milk
1 egg

Soak the bread with the egg and milk mixture.

Then sprinkle bread with:

2 tsp salt
1/4 tsp pepper
4 tsp sage
1/4 tsp thyme

in skillet melt:
1 c. marg.
2 c. celery
1 c. onion
simmer until tender. mix in bread. Add chicken broth until moist.

Apple Crisp

4 medium tart apples (granny smith are the best I think)- peeled and sliced
3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. oats (quick or old-fashioned)
1/3 c. butter or marg
3/4 tsp cinnamon
3/4 tsp nutmeg

1. Heat oven to 375. Grease a 8x8 pan with shortening.
2. Spread apples in the bottom of the pan. Mix remaining ingredients and sprinkle over the apples.
3. Bake about 30 minutes or until topping is golden brown and the apples are tender and can be pierced easily with fork.

Serve with Vanilla Ice Cream!

Macaroni and Cheese

Macaroni and Cheese (Betty Crocker)
2 c. uncooked elbow Macaroni
1/4 c. butter or stick margarine
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
2 c. milk
2 c. cheddar cheese

1. Heat oven to 350 degrees.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3 quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2 quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

My Tips:
-I've used several types of past with this. The best are the types that have ridges on the noddles. My favorite is Pipette, which is similar to elbow but has the ridges.
-I've also tried several types of cheese and even mixed them. Our favorite is still Cheddar because that what my family likes the most.

Rolled Sugar Cookies

from pillsbury cookbook

1 cup sugar
1 cup marg. or butter, softened
3 tbsp milk
1 tsp vanilla
1 egg
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

1. In large bowl, combine 1 cup sugar, marg., milk, vanilla and egg; blend well. Add flour, baking powder and salt, mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
2. Heat oven to 400 degrees. On lightly floured surface, roll out 1/3 of the dough at a time. Keep remaining dough in the fridge. Cut with floured cookie cutter. Place 1 inch apart ungreased cookie sheets.
3. Bake at 400 degrees for 5 to 9 minutes or until edges are light brown. Immediately remove from cookie sheets.

Frost with cream cheese frosting.

Cream Cheese Frosting

3 cups powdered sugar
1 (8 oz) pkg. cream cheese, softened
2 tbsp. marg or butter, melted
1 tsp vanilla

In large bowl, combine all ingredients; beat until smooth.

My variations:
I like to add koolaid for different flavors and colors. (orange, cherry, black cherry are the ones the I've used)

Goulash

This is my mom's easy, fast version of Goulash.

Elbow noodles - cooked and drained
1 can stewed tomatoes (don't drain)
1 can cream of mushroom soup0
1 can mushrooms
1 pound hamburger - cooked and drained
onion (to taste)
worcheshire sauce (to taste, I usually add about a tbsp)

Mix ingredients together and serve.

Sweet and Sour Ribs

1 c catsup
1 c water
1/4 c brown sugar
1/4 c worceshire sauce
1/4 c vinegar
1 tbsp celery seeds (optional)
1 tsp chili powder
1 tsp salt
1/8 tsp pepper
few drops of tabasco

Mix ingredients in saucepan; heat and mix throughly
Cook meat (cover with tin foil); drain fat; put sauce on; heat for 20 minutes uncovered.

Mom's Cheesey Manicotti

1 package (15 oz) whole milk ricotta cheese
3/4 c parmesan cheese, shredded and divided
1/2 c seasoned dry bread crumbs
1/4 c minced fresh parsley
1 egg
3 c mozzarella cheese, shredded and divided
1 jar (28 oz) spaghetti sauce
1 package manicotti shells, cooked and drained

In a bowl, combine ricotta cheese, 1/2 c parmesan cheese, bread crumbs, parsley and egg. Stir in 2 cups mozzarella. Spread 1/2 c spaghetti sauce on bottom of 13x9x2 baking dish. Spoon 1/4 c cheese mixture into each manicotti shell (if you have a problem getting the mixture into the middle of the shell, what I do is cut the noodle, fill it, and place the cut on the bottom so it stays close); place in baking dish. Pour remaining spaghettis sauce over manicotti; sprinkle with cheeses. Bake at 375 for 30 minutes or until cheese is melted and sauce is bubbly.

Sweet n Sour Pork Chops

4 tbsp soy sauce
1/2 brown sugar
8 oz. pineapple juice
1/3 c vinegar (white)
2 tbsp corn starch
pork chops
rice

Mix together ingredients in a sauce pan (except for chops and rice) in a saucepan and cook sauce until it thickens, which is about 8-10 minutes. Pour over chops and cook at 400 degrees for about 40-60 minutes. (40 if thawed...60 if frozen) Serve with rice.

I love to put the sauce over the rice. This was one of my favorite recipes of my mom's.

Sunshine Sandwiches

Ingredients:
eggs whites- boiled, peeled and cut*
egg yolks - boiled, separated and smashed (with fork)
square of butter
flour (1/2 -3/4 c)
2-3 cups milk
toast
salt and pepper

*You will want 2 eggs per person

Melt the square of butter in a skillet. Add flour until paste. Add milk slowly. Cook until boiling and thickened. Add the eggs whites. Season with salt and pepper to taste. Serve over toast with a dash of yolk on top.

We grew up eating this for Easter breakfast every year. It is a great way to use all those hard boiled eggs.

Two Cheese Linguine

1 package (7 ounces) linguine
2 tbsp butter or marg.
3 tbsp all purpose flour
1/4 tsp salt
1/8 tsp pepper
1 1/2 c milk
3/4 c shredded mozzarella cheese (I usually add at least 1 cup)
1/4 c shredded parmesan cheese
2 tbsp lemon juice

Cook linguine according to package directions. Meanwhile in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat.

I have also added:
chicken
garlic
mushrooms

Italian Cheese Bread

Dough:
2 1/2 c all-purpose flour
1 tsp salt
1 tsp sugar
1 tbsp quick-rise yeast
1 c warm water (120-130 degrees)
1 tbsp veg. oil

Topping:
1/4-1/3 c prepared Italian salad dressing
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 dried thyme
dash pepper
1 tbsp grated parmesan cheese
1/2 c shredded mozzarella cheese

In a bowl, combine the first four ingredients. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on a greased 12 inch pizza pan and pat into a 12 inch circle. Brush with salad dressing. Combing the seasonings; sprinkle over top. Sprinkle with cheeses. Bake at 450 degrees for 15 minutes or until golden brown. Serve warm.

Banana Nut Bread

Recipe from the Lion House

1/2 c. margarine
1 c. sugar
2 eggs
1 c. mashed bananas (the more ripe the better)
1/4 c. milk
1 tsp lemon juice
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c. chopped nuts

Cream margarine and sugar together. Add eggs and beat. Add bananas, milk, and lemon juice. Sift dry ingredients and add. Add nuts. Bake in well greased 8x4x3 inch loaf pan for one hour at 350 degrees.

Chicken Parmesan

Ingredients:
Seasoned Bread Crumbs (4C brand was recommended)
Parmesan Cheese (grated)
Mozzarella Cheese
egg
olive oil
chicken breasts
Marinara sauce (Francesco Rinaldi is my favorite)
Pasta (Garlic Basil Linguine pasta from Trader Joes is my fav.)

Place all the sauce in 13 x 9 pan. Mix the egg is a shallow bowl. Place 1/2 c Parmesan cheese and 1/2 c bread crumbs into another shallow bowl. Dip the chicken in the egg, then coat in the crumbs and cheese. Add to hot fry pan that has olive oil in it. Cook until browned on each side (does not have to be cooked through). Place the chicken on top of the sauce in the pan. Cook at 375 for 30-40 minutes or until the chicken is cooked all the way through. The last few minutes of cooking, add a little more Parmesan cheese and the mozzarella cheese to top of the chicken. Serve over pasta.

Chocolate Covered Marshmallows

Momma Reiner's Chocolate - Covered Marshmallows
*this recipe is from Kimberly Reiner of Momma Reiner's Fudge

Ingredients

Nonstick Cooking Spray
2 Tbsp plus 1/2 tsp unflavored gelatin
2 c sugar
1/2 c light corn syrup
1/2 c hot water
1/4 tsp salt
2 large egg whites
1/2 tsp pure vanilla extract
1 c cornstarch

1. Lightly spray a 9-by-13 inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 c cold water, let stand to soften.
2. In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Removed from heat and add gelatin mixture; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
4.Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
5. Remove parchment paper and invert marshmallow onto work surface. Trim 1/4 inch from edges of marshmallow. Cut marshmallows into 1 1/2 inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
6.Line a baking sheet with parchment paper, set aside. Working with 1 marshmallow at a time, invert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow, place on prepared baking sheet. Repeat process with remaining marshmallows ( you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.

Fudge
3/4 c (1 1/2 sticks) salted butter
2 2/3 c sugar
1 can (5 ounces) evaporated milk
12 ounces semisweet chocolate, finely chopped
2 1/4 c momma Reiner's homemade marshmallow cream
1/2 tsp pure vanilla

1. Melt butter in a heavy-bottomed saucepan over med heat. Add sugar and evaporated milk; bring to a boil. Cook, stirring until mixture reaches the soft-ball stage, 234 to 240 degrees on a candy thermometer, about 6 minutes.
2. Add chocolate and stir until melted. Add marshmallow cream and vanilla; stir or blend using immersion blender, until well combined. Remove from heat; use immediately.

Eclairs

These are JD's favorite version.

1 c. water
1/2 c butter or stick margarine
1 c all-purpose flour
4 large eggs

1. Heat oven to 400 degrees.
2. Heat water and butter to rolling boil in a 2 1/2 quarts saucepan. Stir in flour, reduce heat to low. Stir in vigorously over low heat about 1 min or until mixture forms into a ball; remove from heat.
3. Beat in eggs, all at once, with spoon; continue beating until smooth (this takes a few minutes). Drop by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
4. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 min. Cutt of top third of each puff; pull out any strands of soft dough. Fill each puff.

Filling:
1 package (4 serving size) Vanilla flavor instant pudding and pie filling
1 c milk
1/2 c to 1 c of thawed cool whip

Pour milk into large bowl. Add dry pudding mix and beat for 2 minutes or until well blended. Gently stir in whipped topping. Cover. Refrigerate until ready to fill cream puffs.

Melt a few chocolate chips with a few drops of water in the microwave until thinned enough to drizzle on the each puff.

Snicker Doodles

1 c shortening
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt

2 tbsp sugar
2 tsp cinnamon

Heat oven to 400 degrees. Mix shortening, 1 1/2 c sugar and eggs thoroughly. Blend flour, cream of tartar, soda, and salt, stir in. Shape dough in 1 inch balls. Roll in mixture of 2 tbso sugar and 2 tsp cinnamon. Place on ungreased baking sheet. Bake 8-10 min. These cookies puff up at first, then flatten out.

Angel Food Cake

3/4 c all-purpose flour
3/4 c sugar
1 1/2 c (about 12) egg whites, room temperature
1 1/2 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp vanilla
1/2 tsp almond extract
3/4 c sugar

1. Place oven rack at lowest position. Heat oven to 375 degrees. In a small bowl, combine flour and 3/4 c sugar.
2. In large bowl combine egg whites, cream of tartar, salt, vanilla, and almond extract; beat until mixture forms soft peaks. Gradually add 3/4 c sugar, beating at high speed until stiff peaks form. Spoon flour-sugar mixture 1/2 c at a time over beaten egg whites; gently fold in just until blended. Pour batter into an ungreased 10 inch tube pan. With knife, cut gently throught batter to remove air bubbles.
3. Bake at 375 degree on lowest oven rack for 30-40 minutes or until crust is golden brown and cracks are very dry. Immediately invert cake and let hang 1 hour or until cooled completely.
To remove cake from pan, run edge of knife around the outer edge and tube.

I like to top mine with strawberries or raspberries and whipped cream

Recipe from Pillsbury Cookbook

Chocolate Cake Roll

JD calls this the homemade version of the Swiss Cake Roll.

6 eggs, seperated
1 c sugar, divided
1 tsp vanilla extract
1/4 c all-purpose flour
1/4 c baking cocoa
1/4 tsp salt
1/2 tsp cream of tartar
1 1/2 c whipping cream
2 tbsp confectioners sugar
Additional confectioners sugar

Place egg whites in a small mixing bowl, let stand at room temp. for 30 minutes. In a large mixing bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 sugar beating until thick and lemon colored. Stir in vanilla. Combine the flour, cocoa, and salt, add to egg yolk mixture until blended.
Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tbsp at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture until no egg white streaks remain.
Line a greased 15x10x1 baking pan with parchment paper; grease the paper. Spread batter evenly in pan. Bake at 350 degrees for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake!) Cool for 5 minutes. Invert onto a kitchen towl dusted with confectioners sugar. Gently peel off parchment paper. Roll up cake in the towel, jelly-roll style, starting with the short side. Cool completely on a wire rack.
In a mixing bowl, beat cream and confectioners sugar until stiff peaks form; chill, unroll cake, spread with whipped cream to within 1/2 inch of edges. Roll up again. Place seam side down on serving platter; chill. Dust with additional confectioners sugar before serving.

Chocolate Cookies

1 c marg
1 1/2 c sugar
2 eggs
2 tsp vanilla

2 c flour
2/3 c cocoa
3/4 tsp baking soda
1/2 tsp salt

Cream together the first 4 ingredients. Mix in the rest of the ingredients. Bake at 350 degrees for 8-10 minutes on ungreased cookie sheet. Cool 1 minute before removing from cookie sheet.

-Another yummy thing to add is Peanut Butter Chips to the batter before cooking. I also tried caramel chips and I think it is my favorite so far.

Chocolate Cake

3 c flour
2 c sugar
2 tsp baking soda
1 tsp salt
5 tbsp cocoa

Mix all these ingredients in a bowl.


Next mix together 2 tbsp vinegar and 1 square of melted butter. Make 3 holes in flour mixture and pour butter/vinegar mixture into it.
Add 2 cups of water and 2 tsp. vanilla. Mix well. Bake at 350 degree for 35-40 minutes.

Let cool and frost with chocolate frosting.

This is the recipe that is used for almost everyone's birthday in the Syme Family!

Pumpkin Crunch

1 package yellow cake mix
1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 c sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 c chopped pecans
1 c melted butter
whipped topping or vanilla ice cream

Preheat oven to 350 degrees
Grease bottom of 9x13 pan (when I had it is was spread out through several pans, so it was thinner)
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
Pour into pan
Sprinkle dry cake mix evenly over pumpkin mixture
Top with pecans
Drizzle with melted butter
Bake for 50-55 minutes or until golden
Cool completely
Serve with whipped topping or ice cream
Refrigerate leftovers

Breaded Ranch Chicken

3/4 c crushed cornflakes
3/4 c grated parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves (2 pounds)
1/2 c butter or marg., melted

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13x9x2 baking dish. Bake uncovered, at 350 degrees for 45 min. or until chicken juices run clear.

Taste of Home Collector's Edition

Chops with Mushroom Gravy

1/2 c all-purpose flour
1 to 2 tsp paprika
1 1/2 tsp salt
1/4 tsp pepper
6 to 8 boneless pork loin chops (1 inch thick)
1/4 c butter or marg.
1 med onion
1/2 c chopped green pepper
1 can (4 oz) mushrooms, drained
2 c milk
2 tbsp lemon juice

Hot mashed potatoes

In a large resealable plastic bag, combine the first four inredients. Add pork chops, one at a time; toss to coat. Set remaining flour mixture aside. In a large skillet, saute chops in butter until golden brown; transfer to a greased 13 in x 9 in x 2 in baking dish. In the same skillet, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until blended. Bring to boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. Cover and bake at 350 degrees for 50-60 minutes or until the meat is no longer pink. Serve with potatoes.

From Taste of Home June/July 2000

Homemade BBQ Sauce for chicken

1/2 c ketchup
1/4 c soy sauce
1/4 c vinegar
3 tbsp brown sugar
2 tbsp veg oil
dash of lemon pepper seasoning

Marinate strips of chicken in sauce for a few hours and then put on the grill or broil (basting often while it cooks).

From Megan Depaoli

Roasted Red Potatoes

Mince fresh garlic
red pototoes - washed and cut
Olive Oil

I like to mix together in a bowl. Just lightly coat in the olive oil and add the fresh garlic. Put on a cookie sheet and roast in the oven at 400 degrees for about 30 min (depending on how small you cut the potatoes.

Creamed Zucchini

Zucchini - peeled and cut
water
1/2 c flour
2 c milk
2 c cheese
salt and pepper

Boil the zucchini until soft. Take about 3/4 water off. Put the flour and milk in a blender to mix, then add to the zucchini. Add the cheese and stir until melted. Add the salt and pepper to taste.

Shrimp Dip

1 c. sour cream 

8 oz cream cheese 

 garlic salt 

can of shrimp 

1 tbsp lemon juice 

Red Tobasco (6-7 drops) 

 Blend together the sour cream and cream cheese. Rinse the can of shrimp and add, along with the rest of the ingredients. Add the tabasco to taste.

Crepes

Crepes

1 c. flour
2 eggs
1/2 c milk
1/2 c water
1/2 tsp. salt
2 tbsp melted butter

mix together wet ingredients, then add the rest.
Put a little bit of batter in a hot, non-stick pan (I still spray non stick spray). Spread it thin to make a circle. Flip when the one side is cooked after a few minutes.

Serving suggestions:
Breakfast - Fill with fruit with a little bit of yogurt or whipped cream
Dinner - Fill with cooked ground meat and cheese.

This recipe is from Tiscia.

Norma's recipe for Cheesecake

Cheesecake Filling
1/4 c lemon juice
1 can condensed milk
1 package of cream cheese
1 tsp vanilla

Mix together well.

Crust
cornflakes
honey
sugar
melted butter

Clam Chowder

Clam Chowder

boil potatoes, onion, and celery until tender. Mix 1/2 c flour and about a 1/2 c water in blender. Take about half the water out of the pan and add a can of evaporated milk, flour mixture, and reheat. Then add half a square of butter/marg., salt and pepper, clams. Heat until it is as thick as you like.

Chicken Pasta Salad

Chicken Pasta Salad

2 lbs cooked, cubed chicken
12 oz. bowtie noddles (cooked)
12 oz. tri-color spiral noodles (cooked)
1 1/2 cups of celery, chopped
3-6 green onions, sliced
2 c. red or green grapes, sliced long
1 bag of craisins
1 lg. can pineapple tidbits
12-16 oz cashews or almonds

1 c. mayo
16 oz Kraft Coleslaw dressing

Mix the mayo and coleslaw together and add to the rest of the ingredients.