1/4 cup flour
1 tbsp dry ground mustard
1 tsp black pepper
2 1/2 lbs. beef cubes
4 tablespoons butter or olive oil
1 large onion, slice
1/2 lb. fresh mushrooms, sliced
1 fresh garlic cloves, minced
1 beef bouillon cube dissolved in 1/2 cup boiling water
1/2 cup dry red wine
1 tbsp. Worcestershire sauce
1/4 cup catsup
1 8-oz container sour cream
Hot egg noodles, cooked and drained

Melt 2 tablespoons of the butter or olive oil in deep skillet. Thoroughly coat beef cubes in flour, mustard and black pepper. Saute beef in skillet until browned on all sides. In a small pan, saute onion, mushrooms and garlic in remaining butter or olive oil. Gradually add vegetable mixture to skillet, stirring in remaining ingredients except for noodles. Simmer for 30 minutes over low-medium heat, stirring occasionally. Spoon over hot cooked noodles. Serves 5-6.

Easy Toffee Bars

Easy Toffee Bars 15 graham crackers (about half a box of graham crackers)
1 C firmly packed brown sugar
1 C butter (2 sticks)
6 oz (1 cup) milk chocolate chips
1/4 C finely chopped nuts

1. heat oven to 400 degrees
2. line a 13 x 9" pan with foil; grease the foil with butter
3. arrange the crackers in the bottom of the pan, overlapping and breaking when necessary
4. in a medium sacepan, combine brown sugar and butter. Bring to a full boil and boil 1 minute -- no longer.
Pour it over the crackers.
5. Bake 5 minutes. Remove immediately and sprinkle with chips.
When chips are soft, spread them over the top.
Sprinkle with nuts, pressing them in.
Chill about 30 minutes; when completely cool, break into pieces.
Put these in the fridge if you aren't going to eat them within two days.
If I take these anywhere, I just go ahead and bring the recipe, cause everyone asks for it.
Hope you like them!
Dee

"Forget-Me-not" cookies

This was the original receipe I used for many many years. It requires an oven that has a pilot light in it, (not electric)
Pre-heat oven to 350*

2 egg whites
3/4 cup sugar
6oz. choc. chips
1 cup pecans

Beat egg whites till they are partially stiff,
Add sugar till the mixture becomes really stiff.
Fold in choc. chips and nuts.
Spoon (tsp.) onto lightly buttered cookie sheet, or wax paper lined cookie sheet.
Turn OFF oven. Set the trays in the oven.
Let them stay over night.
The next day they will be dry little puff balls of sugar.
*special note for chocolate lovers: you can add a tblsp or so of cooking cocoa
and create chocolate flavored balls. ** Add coconut, instead.

When I later purchased a new stove *Totally Electric* I soon discovered the balls could not dry out, without the heat of the pilot light.

"Forgotten Crispy Cookies"

preheat oven 255*

2 1/2 cup powdered sugar
1 tsp Cream of tarter
4 egg whites
1 tsp. vanilla
1 cup chopped pecans
Beat vanilla and egg whites till partially stiff. approx. 5 min.
slowly began to add the cream of tartar and powdered sugar, mixing for about 7 to 10 more minutes untill the mixture is very stiff.
Fold in chopped nuts, or
*special note for chocolate lovers: you can add a tblsp or so of cooking cocoa and create chocolate flavored balls. ** Add coconut, instead.

Spoon (tsp.) onto lightly buttered cookie sheet, or wax paper lined cookie sheet.
Put in oven and *cook* for 1 hour.
Turn Off oven, and leave them in the oven over night to finish drying.
Enjoy *

Skillet Cookies

1 stick of butter (the real stuff)
1 Cup chopped dates (must be the chopped ones)
3/4 cup sugar
1 well beaten egg
1 teaspoon vanilla
1 cup pecans chopped
2 cups rice krispies
Powdered sugar

Melt butter, add dates and sugar over medium heat, keep stirring until the sugar and dates melt, this takes 10-15 minutes.
Remove from the heat for a moment, and stir in the egg. Careful not to scramble the egg.
Cook for a few minutes 2-3, and then remove from the heat add vanilla and stir in the nuts and rice krispies. Stir until everything is well coated.
Let cool until you can handle it, roll into balls and then into powdered sugar. I dust my hands with the powdered sugar to keep it from sticking.
Everyone loves these, even people who don't care for dates! Good with coffee, look pretty all piled up on a silver plate.

Molasses Crinkles

Molasses Crinkles 3/4 cup butter or margarine
1 cup sugar
1/4 cup molasses
1 egg
1 tsp. cinnamon
2 tsp. baking soda
2 cups all-purpose flour
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. salt
granulated sugar

In a saucepan, melt butter. When cooled, add sugar, molasses and egg, and beat well.
Sift together the dry ingredients and add to the first mixture. Mix well and chill several hours.
Form into 1-inch balls and roll in sugar. Place 2 inches apart on greased cookie sheet.
Bake for 8-10 minutes at 375 degrees.
Makes about 4-dozen, and they stay soft and chewy!

"Butterscotch Pie"

8 inch pan
1 cup brown sugar
2 eggs
2 heaping tblsp flour
1 cup of milk
1 tsp of vanilla
2 tblsp butter

9 inch pan
1 1/2 cup br. sugar
3 eggs
3 heaping tblsp flour
1 1/2 cup of milk
1 1/2 tsp vanilla
3 tblsp butter

Mix sugar & flour together, add milk slowly to keep from lumping.
Stir constantly over fire until it thickens.
Seperate and add beaten egg yolks (which have had a little of your hot filling added to them to keep them to keep them from curdling) and cook 2 mins longer.
Stir constantly because when you add the eggs it has a tendency to stick.
Add butter and vanilla, beat untill smooth.
Pour into baked pie crust.
Whip egg whites with 2 Tblsp of sugar for each egg white untill stiff
Cover filling with the meringue
Bake untill just golden brown on top.
Enjoy
Star*

Taffy Apple Cupcakes

Cupcakes
1 pkg yellow cake mix, with pudding
1 tsp. ground cinnamon
1 cup chunky-style applesauce
3 eggs

Topping
3/4 cup creamy peanut butter
1/2 cup caramel sundae topping
3 tablespoons milk

Garnish
3/4 cup peanuts, finely chopped
30 wooden popsicle sticks

Mix cake mix, cinnamon, applesauce and eggs in large bowl at low speed on mixer until moistened. Beat 2 minutes at high speed.
Fill paper-lined muffin tins half full and bake at 350 degrees 25-27 mins. until cupcakes spring back when touched lightly in center.
Cool completely before frosting.
Combine topping ingredients. With butter knife, spread each cupcake with equal amounts topping, swirl with knife. Sprinkle with chopped peanuts.
For appearance of real caramel apples, push popsicle stick into center, almost all the way through.
Makes 30 cupcakes, great for school treats!
Connee

Cool Cottage Colors

1 Tub Coolwhip
1 Container Cottage Cheese
Flavored Jello Gelatin

Just mix equal parts of Coolwhip and Cottage Cheese (about 16 ounces each) with one package of your favorite color or flavor or gelatin. Makes for a great visual accent to your party table. Lime and Cherry are wonderful for Christmas.


Dill Vegetable Dip, by Mystery

1 c. mayo
1 c. sour cream
1 tsp. onion salt
1 tsp. seasonall
2 tsp. dill weed

Mix all, adjust seasonings to taste.


Maryland Crab Dip, by Connee

1 pt. sour cream
2 8-oz packages cream cheese, softened
2 tsp. dry mustard
3 tsp. Worcestershire sauce
1/2 tsp. garlic powder
juice of one lemon
1/2 tsp. Old Bay or other seafood seasoning
1/4 cup mayonnaise
milk to thin (optional)
1 lb. Maryland backfin crab meat
1/2 cups cheddar cheese, grated

In medium bowl, mix all ingredients except milk, crab and cheese. You may thin mixture with a little milk, if desired. Scoop into a lightly greased 9 x 13" casserole dish and top with cheese. Bake 45 minutes at 350 degrees. Serve with snack crackers of choice. Makes enough for a crowd!


Home Made Play Dough

1 c. salt
1 c. hot water
3 c. flour

Mix food coloring in with water before mixing all ingrediants for colored dough. To keep your treasures, bake at 325 for 45 mins. Store in ziploc bags in frig for future use.

Salt Maps

2 cups salt
1 cup flour
1 teaspoon Alum

Mix with enough water to make workable. Add food coloring for changes. Ta~da! Star