These recipes are contributions from my family to this book:

Treasured Recipes from Ash Street Wesleyan Curch, Tipton Indiana

Cranberry-Banana Salad Mold                                Ina J. Sharp

1 (3 oz.) pkg. raspberry gelatin 
2 medium bananas, sliced
1 c. boiling water 
1/2 c. chopped pecans
1 (1 lb.) can whole cranberry sauce

Dissolve gelatin in water. Add cranberry sauce and stir until blended. Chill until partially thickened. Add sliced bananas and pecans. Turn into a mold and chill until firm.

Fruit Dip                                                  Carolyn Knowles

1 1/2 c. marshmallow creme
1 (8 oz.) pkg. Philadelphia cream cheese
 
Mix well. Put in center of plate and surround by fruits (apple wedges,oranges, bananas, strawberries, etc.) This is very colorful!

Strawberry-Cream Squares                           Carolyn (Sharp) Knowles

2 (3 oz.) pkg. strawberry jello
2 (10 oz.) pkg. frozen strawberries
1 (131/2 oz.) can crushed pineapple
2 large ripe bananas
1 c. sour cream

Dissolve two 3 ounce packages strawberry gelatin in 2 cups boiling water. Add two 10 ounce packages frozen strawberries; stir occasionally until thawed. Add one 13 ½ ounce can crushed pineapple and 2 large bananas, finely diced.

Pour half into 8x8x2 inch pan. Chill firm. Spread evenly with 1 cup sour cream. Pour remaining gelatin mixture atop. Chill firm. Cut in 9 squares. Top with sour cream dollops.

Broccoli Salad                                     Carolyn R. Knowles

Choose heads that are green only and cut in medium size chunks (use heads only). Depending on how many people you are serving determines the amount of broccoli heads you need.
Add shredded Cheddar cheese and shredded Monterey Jack cheese (equal amounts). Add bacon, fried crisp and drained slightly. Crumble. Mix with Hellmann's mayonnaise; add small amount of cream. Mixture should coat salad but not leave any liquid.

Layered Salad                                              Wendy Foster

1 head lettuce, cut up
1 small onion, diced
1 small green pepper, diced
1 c. celery, diced
1 pkg. frozen peas, cooked slightly and cooled
2 c. Miracle Whip
2 Tbsp. sugar
1/2 c. fried bacon, crumbled
1/2 lb. sharp or mild cheese, shredded (2 c.)

In a 9x13 inch Pyrex dish, spread in layers: Lettuce, onion, pepper, celery and peas. Dribble over top the Miracle Whip and sugar mixed. Sprinkle bacon on top, then add the shredded cheese. Seal with plastic wrap and refrigerate at least 8 hours. Do not toss!

This is convenient to make one day ahead. Keeps well.

Potato Casserole                                      Nancy Strang Gibbons

8 to 10 potatoes
1 c diluted cream of chicken soup
1 c milk
1/4 tsp pepper
1/2 tsp salt
3 little green onions, chopped fine
1/2 lb grated cheese
3/4 c sour cream
Corn flakes, crushed

Boil potatoes with skins in salted water; cook, peel, and chop fine. Add soup to milk and stir until smooth. Blend in sour cream, salt, pepper, and cheese. Pour over potatoes; mix gently. Spoon into baking pan, 9x12 inches. Sprinkle corn flakes on top and dot with butter. Bake 30 minutes in 350 deg. oven.

Golden Potatoes                                      Juanita Searfoss

6 to 7 medium potatoes
2 c. sour cream
1 stick butter or margarine
2 c. grated cheese (American or cheddar)
1/4 c. green onion and tops
Salt to taste
Pepper to taste

Boil potatoes in skins; cool and grate. In a saucepan, melt 1 stick of margarin or butter and 2 cups of grated cheese. Mix with potatoes. Add 2 cups of sour cream, salt, and pepper. Pour into a casserole dish; garnish with 1/4 cup green onion and tops and dot with 2 tablespoons of butter. Bake at 350° for 30 to 40 minutes.

Mom Foster's Meat Loaf                            Carolyn (Sharp) Knowles

1½ lb. hamburger
3/4 c. corn flakes, crushed
1 egg
½ c. milk
½ Tbsp. salt
½ tsp. pepper
¼ c. onion, chopped
Green pepper (optional)
Ketchup

Mix well and shape into a loaf. Spread some ketchup over top. Bake for about 2 hours in a slow oven (250°).

Speedy Stroganoff                                          Wendy Foster

1 lb. ground beef
1 can cream of mushroom soup
1 c. sour cream
1 c. sliced mushrooms, drained
Cooked, buttered noodles or rice

In skillet, brown ground beef; pour off fat. In a bowl, combine soup and sour cream. Blend thoroughly. Add soup mixture and mushrooms to ground beef. Heat to serving temperature. Serve immediately over noodles or rice. Serves 4 to 6.

Bachelor's Masterpiece                                Juanita Searfoss

2 large onions, finely chopped
¼ c butter or oleo
3 (1 lb) cans sliced white potatoes (6 or 8)
1½ lb. kielbasa (Polish sausage)
4 eggs
2 c. light cream (Milnot)
½ tsp. salt
¼ tsp. black pepper
½ c. grated Swiss or Cheddar cheese

Saute onions in butter until tender without coloring. In a buttered casserole, layer potatoes potatoes, onions, and sausage in order. Beat eggs with cream, salt, and pepper; pour in casserole and top with grated cheese. Bake 35 to 40 minutes at 375°.

Impossible Quiche (Kish) Pie                              Dorotha Sharp

½ c. Bisquick
4 eggs
2 c. milk
½ stick oleo
1 small onion
2 stalks celery
1 c. grated cheese
1 c. ham or chicken, bacon or turkey
1 (10 oz.) pkg. frozen vegetables (or fresh or canned)
Salt to taste
Pepper (if desired)

Put first 6 ingredients in blender or food processor; blend 2 minutes. cook frozen vegetables partly done; add to above (6 ingredients) and mix well. Pour into greased quiche dish (9½ x 1½ inches deep) or pan or a baking dish of equal size. Sprinkle cheese over top. Bake in 350° oven for 20 to 25 minutes, until brown. Let stand 10 minutes before cutting. Serves 8.

Note: Use 1 vegetable or mixed vegetables. Use any kind of meat (cooked) or mix meats.

Aunt Dorothy's Refrigerator Yeast Rolls              Carolyn (Sharp) Knowles

1 pkg. yeast
2½ c. warm water
3 Tbsp. shortening
½ c. sugar
1 Tbsp. salt
1 egg
8 c. flour

Dissolve yeast in ½ c warm water. Combine yeast with all ingredients but flour, then add flour, one cup at a time, and mix well. Refrigerate. When ready to use, shape as desired. Let rise 2 to 3 hours. Bake 15 minutes at 400°.

Pumpkin Pie with Apple Butter                                    Ina J. Sharp

1 c. pumpkin
1 c. apple butter
¼ c. dark brown sugar
½ tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg
¼ tsp. salt
3 eggs
1 c. evaporated milk

Mix pumpkin, apple butter, sugar, cinnamon, ginger, nutmeg and salt together; mix well. Add eggs and milk to above mixture and beat. Bake 40 to 50 minutes in a 375° oven. Test until knife comes out clean.

Topping for pie:

½ c. flour
1/3 c. chopped pecans

Mix flour, sugar and pecans; sprinkle over hot pie. Return to oven and bake 15 minutes.

Wacky Cake                                                    Ina J. Sharp

1½ c. flour
1 c. sugar
3 Tbsp. cocoa
1 tsp. soda
½ tsp. salt
6 Tbsp. salad oil
1 Tbsp. vinegar
1 tsp. vanilla
1 c. cold water

Sift dry ingredients together in an ungreased baking pan 8x8. Punch 3 holes in mixture. In largest hole, pour 6 tablespoons salad oil. In the next hole, put 1 tablespoon vinegar. In last hole, put 1 teaspoon vanilla. Pour 1 cup cold water over mixture and stir well. Bake at 325° for 25 minutes.

Fudge Icing:

2 c. powdered sugar
1 c. Nestle Quick
½ stick butter, melted
2 Tbsp. water

Mix together well.

This recipe is from Virginia (Frye) Kunihiro, missionaries to Brazil.

No Bake Cookies      Edith Sharp Strang

2 c. sugar
½ c. milk
¼ lb. oleo
½ c. cocoa
½ c. shredded coconut
½ c. peanut butter
1 tsp. vanilla
3 c. quick oats

Mix sugar, oleo, milk, and cocoa. Boil 1 minute; remove from fire and add other ingredients. Mix; drop by spoon on greased sheet pan or waxed paper.

Grandma Barnes' Brown Sugar Cookies   Carolyn (Sharp) Knowles

2 eggs
1 c. shortening
2 c. brown sugar
2 tsp. baking powder
1 tsp. vanilla
3½ c. flour

Cream eggs and sftened shortening. Add sugar, baking powder, and vanilla; mix until blended well. Add flour. Shape mixture into a long roll about 2 inches in diameter. Roll up in wax paper and place in refrigerator. Chill well and slice into 3/8 inch slices. Place on ungreased cookie sheet. Bake at 350° for 9 to 11 minutes or until golden brown.

Brownies      Ina J. Sharp

1 stick oleo, melted
1 c. sugar
1 Tbsp. cocoa(heaping)
2 eggs
½ c. flour
1 c. marshmallows

Melt oleo; add sugar and cocoa. Mix well, then add remaining ingredients. Pour into a 9 inch greased and floured pan. Bake at 350° for 25 minutes. Do not overbake.

Strawberry Drink     Mary Lou Sharp

8 oz. tofu(silken)
1 c. fresh or frozen strawberries
2 tsp. any sweetener
1 tsp. Wyler's diet puch mix
1 drop of lemon juice

Put all ingredients in a blender and mix well. Makes 1 drink.

Count as 1 protein serving and 1 fruit.

Dieter's Creamy Jello     Wendy Foster

1 pkg. diet jello(any flavor)
1 c. hot water
7 oz. diet 7-Up
8 oz. vanilla or plain yogurt
1 small can pineapple, fruit cocktail, or peaches. drained

Dissolve jello in hot water; add 7-Up. Stir in yogurt and mix well. When partially set add fruit.

This is good for dieters! It is low in calories and delicious. Serves 4 to 6.

Lemon Pudding(Diet)     Mary Lou Sharp

2 c. water
1½ pkg. Knox unflavored gelatine
1 Tbsp. vanilla
2 tsp. Wyler's diet lemonade mix(dry)
1 (10½ oz.) silken tofu
1 tsp. butter flavoring
1 tsp. lemon peel
2 Tbsp. nonfat dry milk
4 drops of yellow food coloring
2 tsp. liquid sweetener

Add gelatine to 1 cup cold water and let stand for 1 minute. Add mixture to one more cup of water and stir over medium heat until gelatine is completely dissolved. Set aside to cool. Mix all remaining ingredients in food processor. Add gelatine mixture and mix well. Pour into desert cups; chill.

Makes 4(1cup) servings. Each serving equals ¼ protein portion, ¼ fruit and 1 bread.

Boullion-Onion Mix     Edith Sharp Strang

¼ c. instant minced onion
2 Tbso. instant beef boullion
½ tsp. onion powder

Mix all together. To make soup, stir into 4 cups boiling water. Reduce heat; cover and simmer for 5 minutes.

This mixture is good to flavor roasts and Swiss steaks also.

Note: One(1 3/8 ounce) package onion soup mix can be substituted for boullion mix.