| Category | Title | Author | Ingredients | Directions | Notes |
| APPETIZERS | Cheese Ball | Robyn Stapleton | 2 pkg. cream cheese, softened
8 oz. can crushed pineapple, drained 1 c. finely chopped pecans 2 T. finely chopped onion 1 T. season salt | Soften cream cheese just enough to mix with other ingredients. Form into a large ball and chill. (I use an empty cool whip carton to form ball and chill.) After firm, roll ball in 1 cup finely chopped pecans to coat. Serve with favorite party crackers. | |
| Roasted Pecans | Robyn Stapleton | 1 ½ c. pecans
1 lg. T. margarine | Place nuts and butter in microwave dish. Stir and cook in microwave for 2 minutes. Stir and let set for 1 minute. Salt to taste with plain salt or seasoned salt, or sugar. Return to microwave for another 2 minutes. Then taste to see if roasted enough. If not, return to microwave for another minute.
Great for salads, too! | ||
| Shrimp Dip | Robyn Stapleton | 8 oz. cream cheese, softened
1 T. sour cream 1 t. season salt 3 green onions, chopped 1 pkg. frozen popcorn shrimp (or you can use large shrimp but chop it into small pieces) | Chop green onions finely including green tops. Drain shrimp well and cut it necessary. Mix all together and form into ball. Refrigerate 8 hours or overnight. Serve on crackers. | ||
| BEEF | Rolled Up Round Steak | Robyn Stapleton | Round steak
Mustard Bacon ¼ pkg. onion soup mix Cream of Mushroom soup | Pound round steak. Spread lightly with mustard on one side. Cover with strips of bacon. Sprinkle with onion soup mix. Roll up jelly roll style and tie. Put heavy duty aluminum foil on shallow pan. Place steak on it. Pour can of Cream of Mushroom soup over steak and wrap foil so it will not leak. Bake at 325 degrees for 3 hours. Use juice as gravy. | |
| BREADS | Cinnamon Rolls | Robyn Stapleton | 1 pkg. yellow cake mix
2 pkg. yeast 5 c. flour 2 ½ c. warm water | Mix dry ingredients. Add water and mix well. Let rise once—punch down and let rise again. Roll out 1/3 of dough at a time. Spread with butter and sprinkle with cinnamon and sugar. Let rise 30 minutes. Bake at 350 degrees until done. | |
| Funnel Cake | Robyn Stapleton | 2 c. flour
¼ t. salt 1 t. baking powder 2 eggs 1 ½ c. milk | Beat eggs and milk. Add remaining ingredients and beat well. Batter should be runny. Drizzle into skillet of hot oil about 1” deep. Brown on both sides and remove to paper towel. Sprinkle with powder sugar or cinnamon/sugar mix. | ||
| CHICKEN | Creamy Chicken Bake | Robyn Stapleton | 4 boneless chicken breast, split and flattened
4 (8 x 4 in.) slices swiss cheese 1 can cream of broccoli soup 1/3 c. milk 1 c. herb stuffing mix, crushed ¼ c. butter, melted | Place chicken in shallow baking dish. Layer swiss cheese on chicken. Mix soup and milk; pour over chicken. Mix stuffing mix
and butter; sprinkle on top. Bake at 350 degrees for 30-45 minutes or until tender. | |
| Quick Chicken & Dumplings | Robyn Stapleton | 1 whole chicken, cut up and stewed
2 cans refrigerated biscuits Salt & pepper | Put cut up chicken in large pot with 4 cups of water, salt and pepper. Boil slowly until done and meat begins to fall off bones. Cool and remove bones. Return chicken to broth and bring to a simmer. Cut or tear each biscuit into 4 pieces drop into simmering broth. Cook covered until biscuits are not raw in the middle. | ||
| DESSERTS | Banana Split Cake | Robyn Stapleton | 2 c. crushed graham crackers
2 sticks margarine 8 oz. cream cheese 2 c. powdered sugar 3-4 ripe bananas 1 lg. can crushed pineapple, drained 1 carton Cool Whip | Mix graham crackers with one stick margarine. Press into 9 x 13 pan. Mix 1 stick margarine, cream cheese and powdered sugar; beat til fluffy. Pour over cracker crust. Next layer, slice bananas over mixture, add pineapple over bananas. Top with cool whip, add chopped pecans and maraschino cherries to garnish top. Chill thoroughly. | |
| Chinese Noodle Crispies | Robyn Stapleton | 1 bag butterscotch chips
1 bag Chinese fried noodles ½ c. nuts, (optional) | Melt chips in microwave and pour on noodles and nuts. Mix thoroughly and drop on wax paper by spoonfuls to cool. | ||
| Chocolate Cake | Robyn Stapleton | 2 c. sugar
2 c. flour 1 t. baking soda 2 sticks margarine 4 T. cocoa 1 c. water ½ c. buttermilk 2 eggs 1 t. vanilla ½ t. cinnamon, (optional | Mix sugar, flour and soda in bowl. Melt in saucepan, margarine, cocoa, and water. Bring to boil; pour over flour mixture. Add buttermilk, eggs, and vanilla. Buttermilk substitute: 1 t. vinegar to ½ c. milk. Pour into greased jelly roll pan. Bake at 400 degrees for 20 minutes. Optional cinnamon to dry ingredients. Icing: Bring to quick boil 1 stick margarine and 6 T. milk, pour over 1 box (3 cups) powdered sugar and 4 T. cocoa. Mix well, spread over cake. | ||
| Chocolate Mousse | Robyn Stapleton | 6 oz. chocolate chips
2 eggs 1 T. rum 1/3 c. strong hot coffee 1 c. whipping cream | Blend chips and coffee until melted. Add eggs and rum.
Whip cream in chilled bowl until it holds stiff peaks. Fold in chocolate mixture. Put in dessert glasses. Chill 30 minutes. Garnish with cream or chocolate shavings. | ||
| English Toffee | Robyn Stapleton | 1 c. brown sugar
2 cubes of butter (not margarine) 3 t. vinegar | Cook to crack stage. Pour onto greased cookie sheet. Spread thinly. When cooled cover with melted milk chocolate and sprinkle with ground pecans (finely chopped) | ||
| Fudge Pie | Robyn Stapleton | 1 c. sugar
2/3 c. flour 1 stick butter 2 eggs 3 T. cocoa 1 t. vanilla | Melt margarine; add other ingredients. Pour into greased pyrex pie plate. Bake 325 degrees for 25 minutes. Note: I double this recipe and ice for great moist brownies. Icing: ½ stick margarine, ¼ c. cocoa, 1 c. sugar, ¼ c. milk. Bring to boil; cook for one minute. Beat until thick about 1 minute. Spread over brownies. | ||
| Never Fail Pie Crust | Robyn Stapleton | 3 c. flour
1 t. baking powder 1 t. salt 1 1/3 c. shortening 1 egg 5 T. water 1 t. vinegar | Blend dry ingredients with shortening; mix egg, vinegar, and water in a cup and add to flour and shortening mixture. Makes 3 pie crusts. Can be stored in refrigerator for later use if you do not need 3 crusts. Bake at 375 degrees for 12 minutes. | ||
| Pie Filling For Cream Pies | Robyn Stapleton | 1 c. sugar
1/3 c. flour ¼ t. salt 2 c. milk 2 T. butter 1 t. vanilla 3 egg yolks | Combine sugar, flour, salt. Stir in milk. Cook until thick, add egg yolks. Cook for 2 more minutes or until thick. Remove from stove; add vanilla and butter. (I use this for coconut cream pies) Just add 1 c. coconut to pie mixture. For Chocolate Pie: add 6 T. cocoa to sugar/flour mixture. You can also use pineapple or bananas for pies as well.
Meringue: Beat egg whites with 5 T. sugar until stiff. Put under broiler until slightly brown. | ||
| Popcorn Balls | Robyn Stapleton | 2 c. sugar
1 ½ c. water ½ t. salt ½ c. light corn syrup 1 t. vinegar 1 t. vanilla 5 quarts popped corn | Butter sides of saucepan and combine sugar, water, salt, syrup, and vinegar. Cook to hard ball stage (250 degrees) Stir in vanilla. Slowly pour over popped corn, stirring just to mix well and coat corn good. Butter hands lightly and shape into balls. (mixture will be very hot) Makes about 15-20 balls depending on size.
| ||
| Pumpkin Roll | Robyn Stapleton | 2/3 c. pumpkin
3 eggs 1 c. sugar 1 t. lemon juice 1 c. pecans ¾ c. flour 1 t. baking powder 1 t. ginger 2 t. cinnamon ½ t. nutmeg ½ t. salt Filling: 1 c. powdered sugar 6 oz. cream cheese, softened 4 T. butter ½ t. vanilla | Beat eggs on high for 5 minutes. Gradually add sugar. Add pumpkin and lemon juice. In separate bowl, combine all dry ingredients. Fold dry ingredients into pumpkin mixture. Spread in a greased and floured cookie sheet and top with chopped nuts. Bake at 375 degrees for 15 minutes. Turn hot cake onto a tea towel sprinkled with powdered sugar. Start at narrow end and roll cake and towel together and let cool. Unroll and spread with filling then roll
back up. Filling: Mix all ingredients and beat until smooth. Spread over unrolled pumpkin roll and roll back up. | ||
| Sour Cream Pound Cake | Robyn Stapleton | 3 sticks margarine
3 c. sugar 6 eggs 3 c. cake flour ¼ t. baking soda 1 t. vanilla 1 t. lemon extract 8 oz. sour cream | Cream margarine and sugar. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with sour cream to butter and egg mixture. Mixing well. Bake at 325 degrees for 1 hour and 15 minutes or until done. | ||
| Watermelon Sorbet | Robyn Stapleton | 4 c. water
2 c. sugar 8 c. watermelon, cubed 12 oz. frozen pink lemonade (do not dilute) | Combine and freeze. | ||
| OTHER | Green & White Fettuccine | Robyn Stapleton | 4 oz. uncooked dried fettuccine
4 oz. uncooked dried spinach fettuccine ½ c. butter ½ t. fresh garlic ¼ c. chopped fresh parsley 1 c. whipping cream 10 oz. pkg. frozen peas, thawed ¼ t. pepper ¾ c. freshly grated Parmesan cheese 8 oz. cooked ham, julienne strips Fresh Parmesan cheese | Cook pasta according to pkg. directions; drain. Rinse; keep warm. In saucepan, melt butter. Add garlic; cook over medium heat, stirring occasionally, until tender (2-3 minutes). Stir in parsley, whipping cream, peas, and pepper. Continue cooking, stirring occasionally, until heated through (4-5 minutes). Stir in both fettuccine, ¾ c. Parmesan cheese and ham. Continue cooking, stirring occasionally, until heated through and cheese is melted (4-6 minutes) Serve with additional Parmesan cheese. | |
| SALADS | Butternut Squash Salad | Robyn Stapleton | 1 T. olive oil
1 lb. butternut squash, peeled, halved lengthwise, seeded, and cut into ½ inch slices (about 3 cups) ¼ c. chicken or vegetable broth 1 T. snipped fresh sage or ½ t. dried sage, crushed ¼ t. salt ¼ t. pepper 6 c. mixed salad greens 1 med. apple, cubed ½ med. red onion, thinly sliced 3 T. balsamic vinegar 3 T. olive oil 1 T. snipped fresh sage or 1 t. dried sage, crushed ¼ t. salt ¼ t. pepper 2 oz. goat cheese, crumbled | In a large skillet heat the 1 T. olive oil over medium heat. Add squash; cook 5 minutes til golden brown, turn occasionally. Add broth, the sage, salt and pepper. Cover and cook 5 minutes longer til squash is just tender.
In a large salad bowl toss greens with apple and onion; set aside. For dressing, in a small bowl, combine vinegar, oil, sage, salt and pepper. Drizzle dressing over greens; toss gently. Place squash on top of salad greens. Sprinkle with cheese. | |
| Cucumber Fruit Salad | Robyn Stapleton | 1 med. Cucumber, peeled and sliced
2 med. tart apples, chopped 1 c. green grapes, halved ½ c. sour cream ½ T. minced parsley 2 T. sugar 1/3 c. chopped walnuts | Combine. Serve immediately. | ||
| Strawberry Layered Salad | Robyn Stapleton | 1 lg. strawberry jello
1 c. boiling water 2 (10 oz.) pkg. strawberries 1 can crushed pineapple, drained 3 bananas, mashed 1 c. nuts, chopped 1 c. sour cream | Dissolve jello in boiling water; add frozen strawberries with juice. Cool slightly add pineapple, nuts, and bananas. Pour ½ jello mixture in 9 x 13 pyrex dish, refrigerate until set. Spread sour cream over mixture. Then add rest of jello mixture. Refrigerate, cut into squares when ready to serve. This is REALLY good!
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| SOUPS | Chili Soup | Robyn Stapleton | 1 lb. ground beef, browned & drained
5 c. water 2 (15 ½ oz.) cans Mexi-style stewed tomatoes 1 can black beans, rinse & drain 1 can whole kernel corn, drain 1 can (15 oz.) tomato sauce 1 can pinto beans, drain 1 can green beans, drain 1 pkg. chili seasoning 1 lg. onion, chopped 1 green pepper, chopped | Combine all in stew pot; simmer. Serve with cheese. | |
| Spicy Chicken Soup | Robyn Stapleton | 3 lb. chicken
3 cans chicken broth 2 cans Rotel 16 oz. frozen kernel corn 1 lg. onion, chopped 4 garlic cloves, pressed 1 t. oregano | Boil, simmer for 2 hours. | ||
| Wash Day Soup | Robyn Stapleton | 1 lb. hamburger, brown
1 head (med.) cabbage, shredded 1 med. onion, chopped 1 med. green pepper, chopped 5-6 med. ripe tomatoes, sliced Whole pod okra-small to medium 1 stick margarine Salt/pepper | Brown hamburger in large deep kettle, do not drain. Shred ½ cabbage head; put on top of ground beef. Add layer of ½ onion; chopped. ½ green pepper; chopped. 3 tomatoes and salt and pepper. Repeat layers. Add okra to cover top. Cut up 1 stick margarine and place on top. Salt and pepper. Cover and cook on stove top on very low heat until okra is tender about 2 hours.
Serve with cornbread. | ||
| VEGGIES | Squash Casserole | Robyn Stapleton | 4-5 yellow squash, diced
4 green onions, chopped with tops Salt/pepper Velveeta cheese | Cook diced squash in salted water until slightly tender. Do not over cook. Drain, mix in green onions and toss, add salt and pepper. Put in casserole and 4-5 T. butter. Bake in oven at 350 degrees for about 10-15 minutes. Put cheese on top continue to bake until thoroughly melted. | |
| “good” Rice | Robyn Stapleton | 2 c. rice (long grain-not instant)
3 c. beef bouillion 1 med. onion, chopped ½ c. water 1 t. oregano ½ stick margarine 1 can mushrooms | Heat broth and water. Add to other ingredients in a 2 quart baking dish. Bake at 400 degrees about 40 minutes. |
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