Cherry Macaroons

1- 1 1/3 cup shortening
1- 1 ½ cup sugar
2- 2 eggs
2- 1 ½ tsp almond extract
3- 3 ½ cup flour
3- 2 tsp baking powder
3- 2 tsp soda
3- 1 tsp salt
4- 1 ½ cup coconut
4- 1 cup maraschino cherries

Mix in number order. Batter will be stiff. Drop by spoon full on cookie sheet. Bake at 375 for 8 minutes until brown.

Cornflake Cookies

1 cup sugar

1 cup white corn syrup
1 tsp vanilla
1 cup peanut butter
6 cups Corn Flakes or Rice Crispies

Mix sugar, syrup, and vanilla over medium heat. Stir Constantly. Bring to a boil. Remove from heat and stir in peanut butter. Pour over cereal and place in greased 9x13 pan. Break apart after set.

Muddy Buddies

9 C. Rice or Corn Cereal

1 C. semisweet chocolate chips
½ C. creamy peanut butter
¼ C. butter or margarine
1 tea. Vanilla
1 ½ C. powdered sugar

Measure cereal into large bowl; set aside. Microwave chocolate chips, Skippy peanut butter and butter in 1 quart microwavable bowl uncovered on High 1 min. Stir in Vanilla. Pour in Chocolate mixture over cereal, stirring until evenly coated. Pour into 2-gallon food-storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container.

German Chocolate Bars

2/3 C. margarine, butter softened

1 pkg German Chocolate cake mix
1 C. semisweet chocolate chips
1 tube creamy coconut pecan ready-to-use spread frosting
¼ C. milk

Heat oven to 350. Lightly grease rectangular pan. 13x9x2. Cut margarine into cake mix in medium bowl, using a pastry blender or fork. Press half o f the mixture (2 ½ cups) in bottom of pan. Bake 10 min. Sprinkle chocolate chips frosting layer over baked layer, drop frosting by Tbspfuls over chocolate chips. Stir milk in remaining cake mixture. Drop by tspfuls onto. Bake 25-30 min. or until cake portion is slightly dry to touch; cool completely. Cover and refrigerate until firm. Cut into 8 by 6 rows.

Harvest Soup

By Emily and Anne Evans


This is a soup that we made up one day and it turned out pretty good. But of course we didn’t measure anything.

3 celery sticks with leaves
3 peeled carrots
Onion
1 cup barley (cooked according to bag)
1 garlic cloves
A couple of potatoes
8 oz beef stake (we use the cheep kind which was good) cut into cubes when slightly frozen
Brown gravy mix (we have a big bottle from sam’s club, but could use a package)

I have a pot in the back with oil in it and a skillet with oil in it. I cut the onion and garlic up. Put a little in each pot and skillet. Cut up celery and carrots and cook in pot. Also be cooking barley right now.

Brown cut steak in skillet. Peel potatoes and cut them up. Put into the back pot with water. Then put the barley and steak into pot. Mix in gravy to thicken soup. I of course added too much and used V-8 to thin soup. Season to your liken.

Enchilada Casserole

1 cam enchilada sauce

1 small can tomato sauce
1 small can water
1 lb. ground beef
1 large chopped onion
½ tsp. salt
1 can chopped olives
½ to ¾ c. grated cheese
12 corn tortillas

Heat together meant, onion, and salt. Brown and drain. Add ½ C. heated sauce. Mix enchilada sauce, tomato sauce and water. Add green chilies and cheese to meat mixture. Grease casserole dish. Dip each tortilla in sauce to soften. Place layer of tortillas, layer of meat, layer of cheese, and repeat until all used. Top with rest of sauce and cheese. Heat 25 minutes at 350.

Chicken and Rice Casserole

2 bags frozen Broccolli

2 pkgs. Cheddar Broccoli flavored Rice
1 1/2 cans cheddar broccoli soup
1 lb. chicken

Steam broccoli, pour in cheddar broccoli soup. Cook rice and pour in broccoli. Put uncooked chicken in casserole dish and pour broccoli/rice over chicken. Bake @ 400 degrees for 20-30 minutes and voila! Delicious, and easy!