TORTILLA CHIP CASSEROLE

3/4 cup chopped onion
2 tbsp. butter
1 can (15 oz.) tomato sauce
1 can (4 oz.) diced green chilies
2 tsp. cumin
1 tsp. salt
1/4 tsp. red pepper
1 pkg. (7-1/4 oz.) tortilla chips, crushed
2 cups Monterey Jack cheese, shredded
1 cup dairy sour cream
1 lb. ground beef
1 cup cheddar cheese

Saute onion in butter. Add sauce, chilies, cumin, salt, red pepper. Simmer 10 minutes. Layer in buttered 9 inch square pan, half of each of the following: Tortilla chips, Monterey Jack cheese, beef and sauce. Repeat once.

Bake in preheated 350 degree oven, about 25 minutes. Spread sour cream on top and cheddar cheese. Return to oven 10 minutes.

Makes 6 - 8 servings.

MEXICAN MEATBALLS

(Albondigas)

1 beaten egg
3/4 cup soft bread crumbs
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp dried oregano
1 lb. ground beef
1/2 lb. ground pork
24 pimento stuffed olives
1 - 16 oz. can tomatoes, cut up
1/2 cup water
1/4 cup chopped onion
2 tsp. instant beef bouillon
1 clove garlic, minced
1/4 tsp. dried oregano, crushed
bottled hot pepper sauce

In a bowl, combine egg, bread crumbs, milk, salt, pepper and oregano; mix well. Add beef and pork; combine thoroughly. Shape meat mixture into 24 meatballs around the 24 olives. Set aside.

In 10 inch skillet, combine undrained tomatoes, 1/2 cup water, onion, bouillon granules, garlic, 1/4 tsp. oregano, and bottled hot pepper sauce. Bring to boil; simmer uncovered for 15 minutes.

Drop meatballs into sauce, cover and simmer about 30 minutes or UNtil meatballs are done. Remove meatballs from sauce, cover and keep warm. Skim excess fat from sauce. Boil sauce about 10 minutes to reduce mixture to 1-1/2 cups. Serve over meatballs.

Makes 6 servings.

MEXICAN HOT DISH

1 lb. pork sausage
1/4 cup chopped onion
1/2 cup chopped green pepper
1 cup uncooked macaroni
2 tbsp. sugar
1 tsp. salt
1 tsp. chili powder
1 - 1 lb. can tomatoes
1/2 cup dairy sour cream
grated cheese

Lightly brown the meat. Drain off fat. Add onions and green pepper. Cook until tender. Stir in next six ingredients. Cover and simmer 20 minutes. Check macaroni to make sure it is cooked throughout. Stir in sour cream - heat throughout. Pass grated cheddar with this hot dish.

Makes 4 - 6 servings.

RIP SNORTIN' CHILI

1 can chili beans
2 cans Italian flavored whole tomatoes, chopped
1 can Nacho Cheese soup
1/2 cup Cheez Whiz
1 lb. hamburger
1 lb. Italian sausage
1 medium onion
1 can mushrooms
1 can tomato sauce

--- TOPPING ---
Nacho chips
shredded cheddar cheese

Brown hamburger, sausage, onion, mushrooms; drain grease off. Put in crockpot with rest of the ingredients and slow cook 1-2 hours. Top with crushed Nacho chips and shredded cheddar cheese.

PUNISHMENT CHILI

1 stalk celery, chopped
1/2 chopped large onion
1 chopped clove garlic onion
1-1/2 lb. venison hamburger
3 pints canned tomatoes
1/2 pkg. chili seasoning (Durkee's)
2 cans hot chili beans
1 tsp. garlic salt
1 tsp. salt
1 tsp. pepper
1 tsp. Italian seasoning
3 tsp. chili powder
10 drops liquid smoke
1 tbsp. Worcestershire sauce
1/4 cup brown sugar

Brown celery, large onion, garlic onion, venison hamburger. Add remaining ingredients. Simmer all day but stir and taste often.

BURRO-LADAS

(Burritos baked like enchiladas with sauce and cheese)

--- SAUCE ---

3 - 8 oz. cans tomato sauce
1 10-1/2 oz. can tomato soup
1 - 16 oz. can tomatoes, chopped
1-1/2 cups water
2 - 1 tsp. chili powder, to taste
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. oregano
1 tsp. salt

--- FILLING ---
2 tbsp. oil
2 lbs. ground round
2 - 4 oz. cans sliced mushrooms, drained
1 cup finely chopped onion
3 cups grated cojack cheese
12 flour tortillas

For sauce, blend together all ingredients in a 2 quart saucepan over medium heat; stir and bring to a boil. Reduce to simmer, cover and continue 5 to 10 minutes. Remove from heat.

For filling, heat oil in large frying pan; add ground round, onions and mushrooms. Brown together. Add 1-1/2 cups of sauce to meat, stir and simmer 10 minutes. Remove from heat. Grease two 9x13 inch pans.

Spread 1/2 cup meat mixture on bottom of each tortilla and sprinkle with about 2 tbsp. grated cheese. Roll up and place seam down in prepared pans. Place 6 in each pan with at least 1/2 inch between each burro-lada.

Divide remainder of sauce and pour each half evenly over each pan; cover and bake in preheated 375 degree oven for 20 minutes. Remove cover and sprinkle remaining cheese evenly over each pan. Continue to bake uncovered 10 minutes or until bubbly. Let stand at least 5 minutes before serving. Makes 12 generous servings. Approximate preparation time: 1-1/2 to 2 hours.

MEXICAN CORN

1/4 cup butter or margarine
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1 pkg. (10 oz.) frozen corn or 1 can No.2 whole kernel corn
1/4 cup diced pimiento
1/2 tsp. salt
1/4 tsp. pepper
sweet pepper slices, to garnish

Heat butter or margarine over low heat. Add and cook until onion is transparent. Add green pepper. Add corn. Cook corn covered, over low heat, about 10 minutes, or until tender.

During the last few minutes of cooking, mix in diced pimento. Season to taste with salt and pepper. Mix gently. Garnish with sweet red pepper slices.

Serves 4.

SOPA SECA (Mexican Rice)

2 tsp. olive oil
1/2 tsp. minced garlic
1/2 cup chopped onion
1 large tomato, chopped
1 cup uncooked, converted rice
1 small green bell pepper, seeded and diced
1 - 13 oz. can chicken broth
dash of red pepper
1/2 tsp. oregano
1/2 tsp. salt

Heat oil in a dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 minutes, stiffing, until rice is shiny and hot. Stir in green pepper, chicken broth, red pepper, oregano and salt. Bring to a boil. cover and bake for 20 minutesat 400 degrees

SPANISH RICE

1 cup uncooked rice
1/3 cup chopped onion
1/3 cup chopped green pepper
2 tbsp. cooking oil
2 cups chopped canned tomatoes
1 cup water
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1 beef bouillon cube

Saute rice, onion and green pepper in oil until vegetables are tender. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes or until liquid is absorbed and rice is tender.

Serves 6 - 8.

JALAPENO BEAN DIP

5 small jalapeno peppers
2-1/2 cups chili hot beans, mashed
1 tbsp. oil
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic powder

Cut off tops of peppers. Combine whole peppers and remaining ingredients in saucepan. Simmer 15 minutes, adding water if needed, to keep beans from sticking to bottom of pan. Cool mixture and remove peppers. Serve dip with fresh vegetables.

NOTE: This is a Mexican vegetable dish, but can easily be an appetizer when served with crackers.

Spicy Fruit Salad

1 - 16 ounce can of peaches
2 - 3 inch long cinnamon sticks
3/4 teaspoon of allspice
2 large navel oranges
2 large pink grapefruits
1 small pineapple
2 pints of strawberries
3 kiwi fruits
2 tablespoons of crystallized ginger root

Drain syrup from the peaches into a small saucepan. Place peaches in a large bowl. Over medium-high heat, heat syrup, cinnamon, and ground allspice to boiling. Reduce heat to low; cover and simmer 10 minutes. Set syrup mixture aside to cool while preparing fruit. Grate peel from 1 orange, set aside. Cut peel from oranges and grapefruits. To catch juice, hold fruit over bowl with peaches and cut sections from oranges and grapefruits between membranes; drop sections into bowl. Cut peel and core from pineapple; cut fruit into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup mixture over fruit in bowl. Add grated orange peel; toss. Cover and refrigerate until ready to serve. Just before serving, hull strawberries; cut strawberries in half if large. Cut peel from kiwi. Slice each kiwi lengthwise into 6 wedges. Toss strawberries and kiwi with fruit mixture. Place in serving bowl and sprinkle with crystallized ginger.

Grilled Caribbean Chicken Salad

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips

--- PICO DE GALLO ---

2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de-ribbed
2 tsps. finely minced fresh cilantro
pinch of salt

Combine all ingredients in a small bowl. Cover and chill.

--- HONEY LIME DRESSING ---


1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1-1/2 Tbsps. sugar
1 Tbsp. sesame oil
1-1/2 Tbsp. apple cider vinegar
1-1/2 tsps. lime juice

Blend all the ingredients in a small bowl with an electric mixer, Cover and chill.

Marinate the chicken in the teriyaki for at least two hours. Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4-5 mins. per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.

Mushroom Antipasto Pasta Salad

4 cups pasta, cold, cooked
2 cups white mushrooms, sliced
1 cup roasted red peppers, chopped
1 cup salami, cut into bite-size pieces
1 cup provolone cheese, cut into bite-size pieces
1 jar (6 ounces) marinated artichoke hearts, (with liquid)
1/4 cup Italian dressing salt and pepper, to taste
1/2 cup chopped fresh basil

To the pasta, add the mushrooms, peppers, salami, cheese, and artichoke hearts with liquid. Mix in Italian dressing; season with salt and ground black pepper to taste. Top with chopped basil. Allow flavors to blend for at least 30 minutes before serving.

Fruit Salad with Champagne Sauce

1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne

Heat broiler to its highest setting. Divide the cut fruits into 4 soup plates, arranging them decoratively. Make sauce by combining egg yolks and sugar in a mixing bowl. Whisk briskly until the yolks begin to turn a light lemony color. Add the Champagne a little bit at a time, whisking constantly until well blended. Place the mixing bowl in a pot or pan and pour about 1 inch of water around it. Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy. Once the mixture starts to thicken, remove the bowl from the heat. Do not overcook. Continue to whisk for 10 seconds. Pour equal amounts of sauce over each fruit salad. Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed. Serve immediately with remaining Champagne to accompany.

Sugar Snap Salad

4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar
salt and black pepper, to taste
7 teaspoons extra-virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley

Wash and dry the lettuce and tear into bite-sized pieces. Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside. Make an ice bath by filling a large bowl with ice and cold water and set that aside. In a large pot, blanch peas in boiling water for about 3 minutes, until peas are bright green and cooked but still crunchy. Immediately, drain the peas and plunge into the ice bath. Once the peas have cooled and stopped cooking remove them from the ice bath. Remove excess water from peas by blotting with a paper towel. Up to this point, the salad can be made a day in advance, refrigerated as separate components. Use the lettuce to line the bottom of a serving dish and add peas, basil, and parsley to another bowl. Add vinaigrette and toss. Put this mixture on top of the lettuce and serve immediately.

Poached Chicken and Walnut Salad

2 whole chicken breasts (with skin on and bone in)
1 celery stalk
1 onion, sliced
6 peppercorns
chicken broth
3 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
1/4 cup walnuts
mixed greens: watercress, arugula, red leaf lettuce, radicchio

Place chicken breasts in pan or skillet. Add celery, onion and peppercorns. Add enough broth to cover chicken. Bring to a boil, then reduce heat to medium-low. Cook until just tender, about 20 minutes. Cool chicken and remove skin. Pull chicken off bone in strips. In a saucepan, combine olive oil, vinegar and walnuts. Cook until somewhat thickened and liquid is reduced. Wash greens and tear into pieces. Place greens on four salad dishes, then arrange chicken on each plate of greens. Pour oil-vinegar mixture on top.

Zucchini Slaw

6 medium zucchini, grated (1 1/2 lbs)
2 teaspoons salt
1 large carrot, grated
1 sweet red pepper, julienned
1 red onion, thinly sliced
1 stalk celery, julienned
2 tablespoons each chopped fresh dill and parsley

--- Dressing ---

3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon horseradish
1/4 teaspoon pepper


Combine zucchini and salt; toss well. Place in colander; let stand for 30 minutes. Rinse under cold water; drain and squeeze out excess moisture. Place zucchini in bowl and add carrot, red pepper, onion and celery; toss well. Sprinkle with parsley and dill. Combine mayonnaise, mustard, vinegar, oil, honey, horseradish and pepper; stir into zucchini mixture. Taste and adjust seasoning if necessary.

Rice Salad

3 cups cold cooked rice
1/2 cup cooked peas
1/2 cup cooked corn
1/2 cup raisins
1/2 cup red and green pepper, chopped
1/3 cup olive oil
6 slices bacon, cooked crisp and crumbled
salt and fresh ground pepper to taste


Combine all ingredients in a bowl. Toss with olive oil and chill overnight in refrigerator before serving. Garnish with orange sections.

Spicy Pecan Salad

1 heart of romaine lettuce
red onion
1/8 cup crumbles blue cheese
2 oz. spicy pepper pecans (chopped)
4 teaspoons raspberry vinaigrette (per serving)

Toss romaine lettuce with raspberry vinaigrette and divide evenly on salad plates. Slice red onion paper-thin and layer to taste on top of the greens. Sprinkle with blue cheese crumbles and spicy pepper pecans to taste.

--- Spicy Pepper Pecans ---

2 oz. or 1/2 cup of chopped pecans

3 teaspoons dark brown sugar

1/2 teaspoon cayenne pepper

Rinse pecan pieces to dampen. Combine brown sugar and cayenne pepper in a small bowl. Mix in damp pecan pieces and toss until thoroughly coated. Spread evenly on cookie sheet then place in preheated 400F oven and cook 5 to 10 minutes or until brown sugar is thoroughly melted on pecans. Remove and let cool.

Mediterranean Salad

1 medium head romaine lettuce, torn
3 small tomatoes, diced
1 medium cucumber, sliced
1 small green bell pepper, sliced
1 small onion, cut into rings
6 radishes, thinly sliced
1/2 cup flat leaf parsley, chopped
1/3 cup olive oil
3 tablespoons lemon juice
1 garlic clove, minced
Salt & pepper
1 teaspoon fresh mint, minced
Pita bread halves

Combine lettuce, tomatoes, cucumber, pepper, onion, radishes & parsley in a salad bowl. Whisk together olive oil, lemon juice, garlic, salt, pepper & mint. Pour over salad & toss to coat. Serve immediately with warm pita halves.

Strawberry Spinach Salad

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 (10 ounce) bag fresh spinach - chopped, washed and dried
1 quart strawberries, sliced
1/4 cup toasted slivered almonds

Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Refrigerate until chilled. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad; toss and refrigerate 10-15 minutes before serving.

Golden Corral's Seafood Salad

1 lb. imitation crab meat, shredded
1 cup diced celery
1/2 cup mayonnaise
1/4 cup sliced green onions (with the green too)
1 tablespoon lemon juice
3 hard boiled eggs, chopped.

Mix all ingredients. Refrigerate for about an hour to allow flavors to blend. Serve either as a salad, on lettuce, or on split croissants.

Hungarian Cucumber Salad

2-3 cucumbers, sliced
2 teaspoons salt
3 tablespoons cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/2 clove garlic, minced
4 fresh green onions, diced
1 cup thick sour cream
1/4 teaspoon paprika

Slice cucumbers thinly into bowl; sprinkle with salt, mix. Set aside for 1 hour. Mix vinegar, water, sugar, paprika, white pepper and garlic, and set aside. Squeeze liquid from cucumber slices a few at a time, and place into bowl. Discard liquid. Add vinegar mixture, green onions, and sour cream. Mix and sprinkle additional paprika over top. Chill for 1-2 hours.

CROCK POT CHICKEN IN MUSHROOM

GRAVY 3 whole chicken breasts, halved
1/4 c. dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper

Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.

BEAN SOUP FOR CROCK POT

1/2 bag Northern beans (dry)
4 c. water
2 (8 oz.) cans tomato sauce Lawry's season
salt
Pepper
2 med. potatoes, diced
2 carrots, shredded
2 sm. onions, diced

Ham, diced Soak beans overnight in enough water to cover. Drain beans, put in crock pot and add all other ingredients. Stir. Cook on low all day

CROCKPOT BEEF STEW

2 lbs. beef stew meat, cut into 1 inch pieces
1/4 c. flour
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1 bay leaf
3 potatoes, diced
1 stalk celery, sliced
1 1/2 tsp. salt
1 1/2 c. beef broth
1 clove garlic
1 tsp. paprika
2 onions, chopped
2 tsp. Kitchen Bouquet (optional)

Place meat in crock pot. Mix flour, salt, pepper and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10 to 12 hours or high for 4 to 6 hours. Stir stew thoroughly before serving.

SMOKED SAUSAGE AND BEANS

2 lg. pork-n-beans (3-21 oz. cans)
1 pt. chili sauce
1 c. barbecue sauce
1 c. sweet and sour sauce
1 1/2 lbs. smoked sausage (sliced into bite-size pieces)
12-inch Dutch oven.

Place all ingredients in Dutch oven. Mix together. Bake for 30 minutes at 375 degrees

MEAT LOAF SURPRISE

4 potatoes
1 can cream of mushroom soup
Favorite meat loaf recipe
Cheese

Arrange sliced potatoes in bottom of 13x9-inch baking dish. cover with 1 can cream of mushroom soup. Next add your favorite meat loaf recipe. Bake at 350 degrees for 30 minutes. Add cheese to top and bake for 30 more minutes

AURORA'S HUNGARIAN GOULASH

Chopped green onions
1 red onion, chopped
1 bell pepper, chopped
1 lb. lean ground beef
1 can tomato paste
1 clove garlic, minced
3 tsp. chili seasoning or Hungarian paprika
1 (16 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1 (7 oz.) pkg. rotini pasta

Saute onions and bell pepper in oil until tender. Add beef, garlic, chili seasoning or paprika. Cook until beef is browned. Add undrained tomatoes and sauce and add tomato paste to taste starting with half a can. Cook pasta, drain and add to mixture. Cook on medium-high heat 8-10 minutes. Serves 4-6

MINESTRONE SOUP

1 1/2 lb. shin beef with bone
1 qt. water
1/2 c. dried red kidney beans
1 tbsp. salt
1 tsp. Accent
2 bay leaves
3/4 tsp. Tabasco
1 1/4 c. chopped parsley
1/2 c. diced celery
1 c. shredded cabbage
3 carrots
1 can tomatoes
1 lg. zucchini

UPSIDE-DOWN TACOS

6 lb. ground beef
4 lg. onions, chopped
6 (15 oz.) cans chili beans
6 (10 oz.) cans enchilada sauce
Salt to taste
5 heads lettuce, coarsely chopped
1 (8 oz.) bottle commercial Italian salad dressing
6 bunches green onions, chopped
10 fresh tomatoes, chopped
2 lbs. shredded cheddar cheese
3 (7 oz.) pkgs. corn chips, crumbled Select a covered roasting pan with tight fitting cover.

Place meat in pan and cook, stirring, until it loses its redness. Add onions and cook. Add beans and enchilada sauce, rinsing each can with water and adding a little of the water to the pan. Bring to boil and add salt, about 2 teaspoons or more, to the taste. Cover roasting pan and simmer for about 1 or 2 hours. To assemble this dish, place lettuce in a large salad bowl and toss with dressing to coat each bite. Then place onions, tomatoes, cheese and chips on top. Enjoy! You can also let guests fix their own dish

BREAKFAST CASSEROLE

8 eggs
6 slices bread (with crust on)
1 c. grated cheddar cheese
2 c. milk
1 tsp. salt
1 tsp. dry mustard
1 lb. bulk sausage

Cook sausage, drain. Then add to other ingredients. Let set in refrigerator overnight. Use 9x13 pan. Bake at 350 degrees for 35 minutes.

GOULASH

1 lb. lean ground beef
1 med. onion1 c. elbow macaroni
1 qt. whole tomatoes1 tsp. salt
1/4 tsp. pepper Brown ground beef in heavy skillet.


Add onion, salt and pepper, tomatoes. Bring to a boil. Add macaroni.
Cover with tight lid; cook for 10 minutes. Chili powder may be used for seasoning if desired.

ORANGE FREEZE

2 scoops orange sherbet
1 oz. vodka
1 oz. orange juiceCrushed ice

Combine in blender.

SEA BREEZE

1 1/2 oz. vodka
4 oz. cranberry juice
1 oz. grapefruit juice

Mix together. Pour into high ball glaze over ice cubes. Garnish with lime wedge. Mother of Virginia Hanson

KAHLUA

1 qt. water
1/4 c. instant coffee
2 c. sugar
1 tbsp. vanilla
1 c. brandy
1 1/2 c. 100 proof vodka

Simmer 1 hour. Let cool a little. Add vanilla, brandy and vodka. Sister of DeeAnna Bakken

KAHLUA CAKE

1 pkg. yellow cake mix
1 sm. pkg. chocolate instant pudding
1 c. of oil
1/4 c. kahlua
1/4 c. vodka
3/4 c. water
4 eggs

Mix all together and bake for 50 minutes at 350 degrees. Use a bundt pan. Cool for thirty minutes and remove from pan and glaze with powdered sugar.

KAHLUA CAKE

1 sm. pkg. instant chocolate pudding
1 Duncan Hines chocolate cake mix
4 eggs
1 c. oil
1/4 c. vodka
1/4 c. kahlua
1/2 tsp. cinnamon
3/4 c. water

Combine all ingredients in large bowl. Mix 5 minutes. Pour into greased and floured bundt pan. Remove from pan after 10 minutes and frost with canned sour cream or vanilla frosting mixed with a few teaspoons of kahula. Bake at 350 degrees for 50 minutes. Delicious!

SPIKED PUNCH

1 lg. can apricot nectar1 sm. can pineapple juice
1 qt. Canfield's orange pop
1 lg. can of orange Hi-C
1/2 gal. orange sherbetVodka

Mix all ingredients together in large punch bowl (except ice cream.) Then drop spoonful of ice cream on top of mixture so that it just floats on top.

Tips For Gravies (2)

* To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.

* Good variety chillies and chilli powder also gives colour to the gravy. As far as pos sible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.

* While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

Tips For Gravies (1)

* Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.

* Fry the ground masala in reduced flame, so that it retains its colour and taste.

* Little plain sugar or caramelised sugar added to the gravy makes it tasty.

* When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.

Tips On Frying (3)

* Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.

* Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.

* Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.

* When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.

Tips On Frying (2)

* If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.

* Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.

* Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.

* To make pooris more crispy add a little rice flour to the wheat flour while kneading.

Tips On Frying (1)

* Heat the oil thoroughly before adding seasonings or vegetables.

* Fry the seasonings until they change color, to get full flavour of seasonings.

* If masala sticks to the pan that shows quantity of fat included is not enough.

* Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.

* When coconut is used in grinding masala, do not fry for a longer time.

Tips On Cutting & Peeling (3)

* Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.

* Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.

* Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.

* Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Tips On Cutting & Peeling (2)

* To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.

* Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.

* Remove the stems of green chilies while storing them .This will help them to stay fresh for long.

* After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.

* Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.

Tips On Cutting & Peeling (1)

* Wash vegetables before peeling or cutting to preserve the water soluble vitamins.

* Peel vegetables as thinly as possible to preserve the minerals and vitamins.

* Soak potatoes and eggplant after cutting, to avoid discoloration.

* If you boil vegetables in water, do not throw the water, keep it to make gravies.

BARS MADE WITH TOMATO SOUP

1 can tomato soup
1/2 soup can water
1/2 c. oil
1 c. sugar
1 c. raisins
2 c. flour
2 tsp. allspice
2 tsp. cinnamon
1 tsp. baking soda

Mix all ingredients together. Spread into a greased 9 x 13 inch pan. Bake in 350 degree oven for 20 to 25 minutes or until toothpick is clean. Frost with plain white frosting while warm. I use canned cream cheese frosting.

CREAMY TOMATO SOUP

2 tbsp. reduced-calorie margarine
1 lg. onion, peeled and thinly sliced
1 carrot, chopped
2 garlic cloves, coarsely chopped
1 (28 oz.) can peeled Italian plum tomatoes
3 c. chicken broth
1 sm. boiling potato, peeled and thinly sliced
2 tbsp. chopped fresh basil leaves or 2 tsp. dried basil
1/4 tsp. nutmeg
Salt to taste
1 c. milk

Melt margarine in a soup pot over low heat. Add onion, carrot and garlic. Cook, covered for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warm through over very low heat. Do not boil. Serves 6.

HAMBURGER SOUP

1 lb. hamburger
5 c. water
1 (16 oz.) can tomatoes
1 med. onion, chopped
2 carrots, sliced (1 c.)2 stalks celery, sliced (1 c.)
1/3 c. barley
1/4 c. catsup
1 tbsp. (2 cubes) beef bouillon
2 tsp. seasoned salt
1 tsp. basil
1 bay leaf

Brown beef, drain fat. Add rest of ingredients. Simmer 1 hour until barley and vegetables are tender.

LENTIL BARLEY SOUP

1/4 c. margarine
3/4 c. chopped celery
3/4 c. chopped onion
6 c. water
3/4 c. lentils

Saute in large stewing pan margarine, celery, and onion. Add water and lentils. Cook 20 minutes. Add:

1 qt. tomatoes.

1/2 tsp. garlic salt

2 tsp. salt

1/4 tsp. pepper

3/4 c. barley or brown rice

1/2 tsp. rosemary

Simmer 45-60 minutes. Add 1/2 cup shredded carrots. Cook 5 minutes more.

Serves 6.

CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE

2 c. milk
3 tbsp. butter
2 tbsp. finely chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1 1/2 c. boiling water
2 c. shredded Cheddar cheese
1 c. cooked finely chopped broccoli

Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley.

Serves 6.

BLACK BEAN SOUP

3/4 lb. black beans
1 1/2 qt. cold water
2 oz. salt pork (optional)
3/4 lb. hamhock or bone of smoke ham
1 lg. onion, chopped
1 clove garlic, crushed
2 green peppers, chopped
1/2 c. bacon drippings or olive oil
1 bay leaf
1 tbsp. salt
1/8 tsp. oregano
1/4 c. vinegar

Wash beans. Soak overnight. Add salt pork, ham hock and simmer over low heat. Saute onions, garlic, green pepper in bacon drippings until tender. Add to beans. Season with bay leaves, salt and oregano. Simmer until beans are tender and thick, approximately 3 hours. Add vinegar just before serving. Serve over rice with finely chopped onion on top.

SHALLOTS AND TARRAGON SOUP

5 c. chicken broth
8 lg. shallots in thin slices
1/2 tsp. dried tarragon
2 celery stalks chopped with leavesSalt and pepper
4 egg yolks
1 c. heavy cream
Chopped chives
Paprika

1. In a saucepan, put chicken broth, shallots and tarragon and celery. Bring to a boil. Simmer, cover for 45 minutes in low heat. Into blender container ladle half of mixture, cover and at high speed, blend until smooth. Repeat with other half.

2. In a bowl beat the cream and yolks. Stir into the soup. Reheat the soup stirring until yolk are cooked. Do not boil. Serve hot, garnish with chives and paprika.

Serves 6.

HAMBURGER VEGETABLE SOUP

1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf

Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.

MINESTRONE

1 c. finely minced celery
1 c. finely minced onion
1 c. finely minced carrot
1/4 c. butter
1/2 c. garbanzo beans
1/2 c. kidney beans
1/2 c. whole dried peas
1/2 c. white pea beans
3/4 c. sliced carrots
3/4 c. coarsely chopped onion
3/4 c. sliced celery
3/4 c. chopped bell pepper
1/2 c. rice or barley
1 c. shell macaroni
2 tbsp. minced parsley
1 tsp. oregano1 tsp. basil
2 tsp. soy sauce
Pepper to taste
Parmesan cheese

Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.

GERMAN SAUSAGE CHOWDER

1 lb. (8 links) fully cooked bratwurst or knackwurst * cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and chopped
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shreddedSnipped parsley

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings.

* Polish sausage may also be used

SCOTCH STYLE PICKLED SALMON

Cooked salmon, boned and skinned (leftover salmon may be used - HA!)
1 c. white wine vinegar
1 tbsp. black peppercorns
8 allspice berries
1/2 c. white wine, or fish stock
1 tsp. white peppercorns
1/2 tsp. coriander seeds

Bring the liquids and spices to a boil in a stainless steel or enameled pan (not aluminum cookware); add 2 teaspoons salt. Place fish pieces in a wide mouthed jar or a glass dish and cover with hot spiced liquid. Cover the dish and refrigerate for several hours or days. Serve fish, drained, on lettuce with a bland mayonnaise or sour cream with dill.

PICKLED SALMON

1-2 lbs. salmon, tail filet
1 tbsp. sugarDillweed
2 tbsp. coarse salt
1 tsp. black pepper

Clean and pat dry the filet of salmon. Mix the dry ingredients together. Place the salmon in a glass dish, skin side up. Rub the skin thoroughly with half the salt mixture; turn the piece over and rub the flesh with the rest of the salt. Sprinkle lavishly with dill. Turn flesh down again; cover fish with foil or plastic wrap and weight lightly with another dish or a board. Refrigerate for at least 12 hours or up to three days. To serve, slice thinly on the diagonal and arrange on rye or dark brown bread. The same recipe can be used with trout or mackerel (boned).

SHRIMP DELIGHT

1 can tomato soup
1 (8 oz.) pkg. cream cheese, softened
1 c. Real mayonnaise
1 pkg. Knox unflavored gelatin
1/4 c. water
1 c. celery, very finely chopped
1/8 c. green onion, very finely chopped
2 cans tiny, whole shrimp (drained & deveined)

Heat soup and cheese, stirring constantly, until both are mixed well. Cool. Stir in mayonnaise. Dissolve gelatin in water, then add to soup mixture. Stir in remaining ingredients. Pour in mold or clear serving dish. Chill until set. Serve cold with Wheat Thin crackers. This is a favorite of our family!

CRAB CROSTINI

8 oz. crabmeat
1/2 c. diced red bell pepper
2 tbsp. + 2 tsp. mayonnaise
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives
1 tbsp. fresh lime juice
1 tbsp. Dijon mustard
2 tsp. grated Parmesan cheese
4-5 drops hot pepper sauce
4 oz. Italian bread, cut into 16 slices

Preheat broiler. Line a broiler pan with foil. Blend all ingredients except bread. Spread 1 tbsp. of the mixture on each bread slice. Place the crostini on the broiler pan and broil 4 inches from the heat for 5-6 minutes until lightly browned.

LEMON PEPPER SHRIMP AND ZUCCHINI

2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt

Over medium-high heat in hot oil, cook zucchini, stirring frequently, until zucchini begins to brown and is tender-crisp. With slotted spoon - remove zucchini to bowl. In same skillet, over high heat, cook shrimp, lemon-pepper seasoning salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes. Return zucchini to skillet, heat through.

SHRIMP MOUSSE

1 can cream of shrimp soup
1 (8 oz.) cream cheese
1 pkg. Knox gelatin
1 (10 oz.) box cooked shrimp, thawed
1 c. mayonnaise
1/4 c. finely chopped onion
1/2 c. finely chopped celery

Use double boiler and mix soup, gelatin and cream cheese until melted. Remove from heat and add remaining ingredients. Put in mold and chill at least 8 hours.

SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Combine gelatin and dry Vermouth. Heat gently until dissolved, and set aside to cool. Combine all other ingredients into gelatin mix, blending well. Pour into a 2-cup flat-bottom mold. Chill at least 3 hours or overnight.

--- CUCUMBER VINAIGRETTE ---

1 med. unpared cucumber, very thinly sliced (about 2 c.)

1 med. green pepper, cut into thin strips (about 1 c.)

1/4 c. vinegar

1/4 c. lemon juice

1/4 c. salad oil

1/2 tsp. salt

1/4 tsp. Worcestershire sauce

1/8 tsp. pepper

In medium bowl, combine cucumber slices with green pepper strips. In measuring cup, combine rest of ingredients, mixing well. Pour over cucumber mixture, tossing to coat well. Refrigerate, covered, until well chilled--about 1 hour--tossing occasionally. To serve: Drain dressing from vegetables. Arrange vegetables attractively on large platter. To unmold mousse: Run a spatula around edge of mold; invert onto vegetables. Serve at once, with crackers as appetizer or as salad on bed of lettuce.

SMOKED SALMON ECLAIRS

1/2 c. water
4 tbsp. butter, cut into sm. chunks
1/2 c. flour
2 extra lg. eggs, beaten lightly
1/2 tsp. garlic powder
1/2 tsp. dry dill

--- FILLING ---

1/2 lb. cream cheese, softened (regular or lite)
1/4 c. sour cream (regular or lowfat)
6 oz. smoked salmon, chopped fine
Juice of 1/2 lemon and grated zest
1 tbsp. fresh dill, minced
Dash of nutmeg
1 tsp. minced garlic
Salt and pepper

Preheat oven to 400 degrees. Combine water and butter in small saucepan, bring to boil over high heat. Add flour all at once; beat vigorously until dough forms ball, pulls away from sides of pan and leaves a thin film on bottom of pan. Transfer to mixing bowl. Save 1 tablespoon of beaten egg. Beat the rest of the egg into the dough in two steps, beating until dough is shiny and smooth. Put dough in pastry bag with #3 star tip. On lightly greased baking sheet, lay down 3 x 1/2 inch strips about 2 inches apart. Bake 15 minutes until puffed up and brown. Remove from oven. Split in half lengthwise. Reassemble and return to baking sheet. Brush top of each with thin film of reserved egg. Sprinkle on combined garlic powder and dill. Reduce oven to 200 degrees. Return eclairs to oven for 20 minutes until dry and crisp. Remove and cool. Mix filling ingredients together. Season to taste with salt and pepper. Just before serving, spoon filling onto bottom half of eclair and top with top half. Makes about 16. Serves 8.

BAR-B-QUED SHRIMP

1 lb. shrimp
Olive oil
Cracked black pepper
Salt
Lemon juice
TabascoLea & Perrin's
Butter

Place whole shrimp, keep shells on, in single layer in oven-proof dish. Drizzle olive oil on top of shrimp. Pepper shrimp until they are black; when you think you have enough pepper, add more. Add lots of salt, lemon juice, Tabasco and Lea & Perrin's. Remember you are seasoning through the shells. Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes. Be sure and taste to see if they are done. Serve these with newspaper on the table and lots of napkins. Have French bread to sop up the oil and encourage guests to eat the shells, as well, if river shrimp are used. With cold beer and green salad, you have the makings of a great informal party. Base the amount of shrimp on the number of guests.

HERRING TIDBITS

2 c. (1 pt.) sour cream
1 (12 oz.) jar herring tidbits in wine, undrained, chopped
2 apples, peeled, quartered, cored and chopped
1 med. Bermuda onion, quartered and chopped
1/2 c. seedless grapes, halved
2 hard-cooked eggs, chopped
Rye rounds

Combine first 4 ingredients in large bowl and mix thoroughly. Cover and refrigerate at least 1 hour. Add grapes and eggs and toss lightly. Turn into dish. Serve with rye rounds. Makes about 4 cups.

SHRIMP BUTTER

2 cans shrimp, broken
1 tbsp. onion, mincedJuice of
1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese

Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.

SEVICHE SEAFOOD SHELLS

1/2 lb. bay scallops
1/4 c. fresh lime juice
1/3 c. diced med. bell pepper
1/3 c. thinly sliced green onions
1 tbsp. fresh minced cilantro or
1 tsp. dried
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 drops hot sauce
16 cooked jumbo macaroni shells

Cook scallops in small amount of boiling water for 1 minute. Drain. Combine scallops and fresh lime juice in small bowl. Toss well. Cover and refrigerate for 1 hour. Add next 7 ingredients. Stir well. Cover and chill 30 minutes. Drain. Stuff each macaroni shell with 1 tablespoon scallop mixture. Arrange on serving platter.

DROP AMISH COOKIES

2 c. sugar
1 1/2 c. lard
2 eggs
2 tsp. vanilla
1 1/2 tsp. nutmeg
6 c. flour
1 1/2 c. milk
3 tsp. baking powder
1 tsp. soda

Cream sugar and lard. Add eggs, nutmeg, vanilla, and baking powder. Mix soda with milk and add alternately flour and drop with soup spoon on ungreased cookie sheet. Bake plain or sprinkle with sugar and cinnamon or sugar. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

Make 5 dozen. Only 122 calories per cookies.

SOFT AMISH CHOCOLATE CHIP COOKIES

1/2 c. shortening
1 c. sugar
2 lg. eggs
1/2 c. milk
2 1/2 c. flour
1 tsp. baking powder
3/4 tsp. baking soda (place in the milk)
1 (12 oz.) bag chocolate chips or butterscotch chips

Cream shortening and sugar. Add eggs and milk with soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate chips or butterscotch chips. Place on a greased cookie sheet about 1 teaspoon of dough. Bake at 400 degrees until the edge is lightly brown.

AMISH PUFF COOKIES

1 c. shortening, rounded
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
2 3/4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Mix shortening, sugar and eggs thoroughly. Mix dry ingredients and add to sugar mixture. Chill. Form into balls and roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon or add chocolate chips. Press balls with hand. Bake at 375 degrees for 8 - 10 minutes on ungreased cookie sheet. Cookies will puff, then settle down and look crinkly.

AMISH SNICKERDOODLES

1/2 c. margarine
1/2 c. Crisco solid shortening
2 eggs
1 1/2 c. sugar
2 3/4 c. flour
2 tsp. cream of tarter
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2 tsp. cinnamon

Mix first four ingredients thoroughly. Presift the next 4 ingredients together. Add to the first mixture. Form balls (walnut size). Roll into mixture of sugar and cinnamon. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 375 degrees. Cookies will flatten into circles as they cook. May top with red hots or leave unadorned. Store well in Tupperware and can be frozen.

AMISH SHORTCAKE

1/2 angel food cake, cut into cubes
1 pkg. vanilla pudding
1 c. milk
1 pt. vanilla ice cream
1 pkg. strawberry Jello
1 c. boiling water
1 pkg. frozen strawberries

Put angel food cake cubes in bottom of casserole dish. Pour vanilla pudding mixture over top. Pour strawberry mixture over top of vanilla mixture. Refrigerate and serve.

AMISH ROLLED OATS CAKE

1 c. oats
1 1/4 c. boiling water
1/2 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg

--- TOPPING --- (use on warm cake)

5 tbsp. oleo
1/2 c. brown sugar
1/2 c. milk

Mix oats and boiling water; let stand 20 minutes. Cream together shortening, sugar, eggs, vanilla and add cooled oats with dry ingredients. Bake at 350 degrees for 35 minutes. Boil 7 minutes. Add 1/2 cup coconut and 1/2 cup nuts.

AMISH BLUEBERRY CAKE

3/4 c. sugar
1/4 c. vegetable oil
1 egg
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 c. blueberries, well drained

--- TOPPING ---

1/4 c. butter
1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon

Combine with fork or pastry cutter. Crumble over cake batter. Cream together sugar, oil and egg until lemon colored. Stir in milk. Sift together flour, baking powder and salt and stir into creamed mixture. Gently fold in blueberries. Spread batter into greased and floured 9x9 square pan. Sprinkle with topping. Bake for 45-50 minutes at 375 degrees.

AMISH APPLE CAKE

1/2 c. chopped pecans
2 1/2 c. finely chopped apples, such as Granny Smith
1/2 c. butter, softened
1 c. sugar
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 c. all purpose flour

--- HOT CARAMEL SAUCE ---

1/2 c. butter
1 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. evaporated milk

In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9" round cake pan and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with your finger. Serve with Hot Caramel Sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. Remove from heat and whisk in vanilla and milk. Serve warm sauce over cake.

Serves 8.