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| Table of Contents |
| Appetizers & Beverages | Main Dishes |
| Breads & Rolls | Soups & Salads |
| Cookies & Candy | Vegetables & Side Dishes |
| Desserts | Blank Cell |
| Appetizers & Beverages | Return to Top of Recipes Page |
| Breads & Rolls | Return to Top of Recipes Page |
| Cookies & Candy | Return to Top of Recipes Page |
| Desserts | Return to Top of Recipes Page |
| Dark Gingerbread Bundt Cake (Heather Fogle) |
2 ½ c. all purpose flour 1 c. sugar ¼ c. unsweetened cocoa 2 t. ginger 1 ½ t. baking powder ¾ t. baking soda ½ t. salt ½ t. cinnamon ½ t. nutmeg ½ t. cloves 2 eggs 1 c. molasses 2/3 c. oil 1 c. water powdered sugar – if desired Heat oven to 350º. Spray 12 c. Bundt pan with nonstick cooking spray; sprinkle with flour. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, cocoa, ginger, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; mix well. In medium bowl, lightly beat eggs. Add molasses and oil; beat well. Stir in water. Add egg mixture to flour mixture; beat just until combined. Pour batter into sprayed and floured pan. Bake at 350º for 45 – 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Invert on serving plate. Cool 30 minutes or until completely cooled. Just before serving, sprinkle with powdered sugar. |
| Main Dishes | Return to Top of Recipes Page |
| Hot Shredded Chicken Sandwiches (Heather Fogle) |
1 - 28 oz. can of chicken 1 can cream of chicken soup (or cream of celery or mushroom) 1 can chicken broth 1 jacket of Ritz Crackers, crushed (must be a buttery round cracker) “gob” of butter Pinch of garlic powder (or ½ t. poultry seasoning) Salt and pepper to taste. Combine all ingredients and cook over medium heat stirring frequently for 15 – 20 minutes. Double recipe for larger groups. |
| Soups & Salads | Return to Top of Recipes Page |
| Cranberry Jell-o Salad (Heather Fogle) |
1 c. ground cranberries 1 c. sugar 1 – 3 oz. package red jell-o 1 c. hot water 1 c. pineapple juice 1 c. crushed pineapple (well drained) 1 c. chopped celery ½ c. chopped walnuts (optional) Combine cranberries and sugar; set aside. Dissolve jell-o in hot water. Add juice; chill until partially set. Combine cranberry mixture, pineapple, celery and nuts; add to partially set jell-o. Refrigerate until set. (This makes an 8 x 8 dish: double ingredients for a 9 x 13) |
| Vegetables & Side Dishes | Return to Top of Recipes Page |
| Harlequin Baked Beans (Heather Fogle) |
1 can each – kidney beans, baby lima beans, butter beans, pork and beans
½ lb. bacon 1 c. brown sugar 1 large onion, chopped ¼ t. dry mustard ½ c. barbeque sauce Fry and dice bacon (or dice and fry – your preference). Remove bacon, add onion to drippings and cook. Add seasonings and simmer 20 minutes. Pour over partially drained beans (do not drain pork and beans). Bake at 350º at least 2 hours. (I make the sauce the night before and place in the refrigerator. Then I skim off the bacon fat before pouring over the beans.) |
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