COBIE'S SOUTHERN RECIPES

We tend to cook with a lot of seasonings, butter, heavy cream, and mayonnaise which cannot help but make foods taste good. Just about everything we cook is absolutely delicious. The kitchen is where it's at, and the main room in which people want to gather in a relaxing atmosphere where the aromas are so abundant that you can hardly wait to eat. Just passing by your home, people will stop and take a deep breath, inhaling the fragrances wafting from your kitchen.

From an early age, we are taught how to cook and be hospitable in our home, so being a great homemaker just seems to come naturally to us.

This website is dedicated to my Mother, Cobie Evelyn Minter, who lived to be 94-1/2 years of age and was a wonderful Christian lady. This website won several awards over the years.

CHICKEN BREASTS ALA ORANGE
4 boneless, skinless cooked chicken breasts
1 can Cream of Chicken Soup
enough orange juice to cover chicken while in the skillet
cooking oil spray
Place the cooked chicken breasts in a cooking oil sprayed skillet. Add enough freshly squeezed orange juice to cover the chicken breasts. Mix in the can of soup until dissolved. Cover with a lid. Flip the chicken over after 3 minutes of cooking time, then cook the other side for another 3 minutes. Cook until it has a thick orange gravy over medium-low heat, and the chicken breasts are very tender. Serves 4.

SOUTHERN FRIED CHICKEN
1 pkg. favorite chicken pieces
1 cup self-rising flour
1 cup self-rising buttermilk cornmeal
2 cups buttermilk
Mix the flour and cornmeal together. Dip washed chicken into buttermilk then into cornmeal/flour mix to coat it well. Fry in 375 degree vegetable oil until done on both sides. Drain on paper towels.

SOUTHERN POTATO SALAD
2 cans diced potatoes, drained
6 boiled eggs, chopped
1 jar chopped pimentoes, drained
1 sweet onion, diced
2 Tbsp. sweet pickle relish
1 Tbsp. mustard
2 Tbsp. mayonnaise
1 tsp. celery seed
Mix all ingredients in a bowl. Arrange washed and dried lettuce leaves on a platter, then place the potato salad on top of the lettuce leaves. Sprinkle paprika over the top of the potato salad for garnish. Refrigerate covered until served.

SWEET POTATO SALAD
2 pounds roasted chunks sweet potatoes
2 large cans pineapple chunks, drained
1 tsp. cinnamon
1 Tbsp. light brown sugar
1 cup mini marshmallows
1/2 cup golden raisins
1 individual container lemon yogurt
Mix everything together and serve chilled.

ROASTED SWEET POTATOES AND PINEAPPLE CHUNKS
Wash and peel 8 sweet potatoes. Cut them into bite-sized chunks. Lay them in a butter sprayed roasting pan, and bake them at 350 degrees for one hour, or until they are all tender. Place them in a bowl. Add 1/2 stick butter or margarine, 1 Tbsp. cinnamon sugar, and 1 can drained Pineapple Chunks. Serve warm.

HERBED GREEN BEANS ALMONDINE
2 cans your choice green beans, drained
2 Tbsp. It's A Dilly Seasoning
(a blend of equal parts onion powder, garlic powder, dillweed, and True Lemon powder)
4 Tbsp. sliced almonds
Mix all together and serve at room temp.
No cooking necessary!

RICE PILAF
Cook some Instant Brown Rice as you normally would with one exception, add 1/2 tsp. turmeric to the water, and stir it into the water before you add the rice to cook it. After ten minutes cooking time, your rice will be a beautiful lemony yellow color, and you can fluff it with a fork. Add 1 small jar drained sliced mushrooms, 1/2 cup frozen English peas, 1/2 cup diced cooked carrots, and 1/2 cup diced red onions. Toss in the peas, carrots, sliced mushrooms, and red onions and serve. Add butter, salt, and pepper to suit your tastes.

FRENCH FRIES
Wash and peel as many large potatoes as you have people to feed. Dry each potato with a paper towel. Cut each potato into half, then into quarters. Cut each quarter into two slices. Cut each slice into two slices, so you end up with 16 slices of one whole potato. Make sure they are dry. Place them carefully into a skillet that has about one-inch deep vegetable oil in it and has been heated to 360 degrees. I have found that by frying potatoes in very hot oil that they cook quickly and brown nicely all over. Keep stirring them using a slotted spoon and remove them once they are golden brown all over. The whole frying process only takes about five to seven minutes. Only fill your skillet at one time with one layer of sliced potatoes. When you remove them, place them on a platter with white paper towels underneath them to absorb any excess oil. Now is the time to salt them according to your taste preferences. Serve with ketchup. Remove the paper towels before serving.

SCRAMBLED EGGS
For each person eating, use two whole large eggs. Crack the eggs in a bowl. Scramble them with a fork. Add 2 Tbsp. Half and Half milk for each egg used. Mix well. Use a skillet that is preheated with 1 or 2 Tablespoons of margarine or butter. Pour the beaten eggs into the hot skillet. When they start to bubble all over, turn off the heat. Use a rubber spatula to keep moving the eggs around in the skillet until they are cooked like you want them. Put them on a pretty plate, and serve with two slices of toasted bread for any meal of the day.

For variety, add a slice of any cheese you enjoy, and let it melt over the cooked eggs. Or slice an avocado and serve with the eggs. Or add some salsa or picante sauce as a side to the eggs. To make your meal complete, serve a 4 oz. cup of applesauce or diced tropical fruit, and a large glass of orange juice.

FETTUCCINE WITH ALFREDO SAUCE
4 Tablespoons Wondra flour
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1-3/4 cups chicken broth
1/3 cup plain yogurt
12 oz. cooked and drained fettuccine
1 Tablespoon butter
6 Tablespoons grated Parmesan-Romano cheese

Stir the flour, onion powder, garlic powder, and white pepper in a 2-quart saucepan. Add the broth to the saucepan and stir until the mixture is smooth. Cook and stir over medium heat until the sauce boils and thickens. Remove the saucepan from the heat. Stir the yogurt into the sauce. Add the cooked pasta, butter, and the cheese, stirring to coat the fettuccine with the sauce. Enjoy!

COCA-COLA MARINATED STEAKS
4 each 8 oz. steaks

1 large jar drained sliced mushrooms
2 large sliced onions

16 oz. Coca-Cola

SPICE MIXTURE:
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

Place your choice of steaks in a large plastic zippered bag. Pour the Coca-Cola over the steaks to completely cover them. Close bag. Refrigerate for at least 20 minutes.

While the steaks are marinating in the refrigerator, combine sea salt, black pepper, onion powder, and garlic powder. Remove steaks from the Coca-Cola marinade and generously coat both sides equally with the dried spices mixture.

Grill steaks for 6 to 8 minutes on each side or until desired doneness has been reached on a hot grill. Remove and let steaks rest for a few minutes before serving so the juices can redistribute throughout each steak.

Saute the two sliced onions with the jar of drained sliced mushrooms in butter in a skillet until tender. Use as a garnish atop each cooked steak when plated.

MOTHER'S MAGIC POTATOES
8 medium potatoes, peeled, washed, and diced
half stick butter or margarine
1 pint heavy cream
1 tsp. salt
1/2 tsp. pepper

In a 2-qt. saucepan place your diced potatoes. Cover them with water. Cook over medium heat for 15 minutes. Turn off heat. Add butter, cream, salt, and pepper. Let sit covered for 5 min. then stir well. Heat again until hot and serve in bowls.
This recipe always makes me feel better when I eat it. It is one recipe I associate with comfort from my Mother when a child.
Refrigerate any leftovers as this tastes even better the next day. This is a good recipe to serve to any person who is sick and needs some nourishment.

MOTHER'S MAGIC SWEET POTATOES
Wash and peel 8 sweet potatoes, cutting each one into bite-sized chunks. Place them in a large pot and barely cover them with water. Cook them covered for 30 minutes or until tender. Add 1/2 stick butter or margarine, and 2 cups heavy cream. You can add some cinnamon and sugar to suit your taste, if desired. Serve warm.

BAKED BEANS
Empty two fifteen ounce cans navy beans into a baking dish. Add 1 Tbsp. mustard, 1 Tbsp. ketchup, 1 small diced onion, 1 peeled diced apple, 1/2 cup pure maple syrup, and 1/2 pkg. cooked crumbled turkey bacon, mixing well. Bake in a butter sprayed casserole dish at 350 degrees for 20 to 30 minutes. Serve warm.

COLE SLAW
Buy a pkg. of shredded cabbage or shred 1 head cabbage into a large bowl. Shred one large carrot into this. Add 1/2 cup real mayonnaise, 1 tsp. salt, 1 tsp. pepper, and 1 tsp. sugar (optional). Mix well. Cover and chill until time to serve.

CALIFORNIA FAUX SLAW
Use a package of frozen uncooked California Blend Vegetables from Schwans or something equivalent. Put as many green, white, and orange vegetables as you need in servings into your blender and cover them with water. Put on the lid and blend on high until chopped fine. Strain through a mesh sieve, pushing on it with the back of a large spoon, to remove all the water. Put dry mixture into a bowl. Mix in mayonnaise, sea salt, and black pepper to suit your tastes. Refrigerate covered until served. Enjoy.
You can use a Food Processor to make this without having to use any water. No cooking is needed for this recipe.

FRIED WHOLE OKRA
1 pkg. fresh or frozen whole okra
1 cup self-rising buttermilk cornmeal
1 cup buttermilk
1 pan of hot oil (375 degrees)
Dip each pod of okra in the buttermilk, then dredge each in the cornmeal. Lay gently in the hot oil and cook for approximately 3 min. until golden brown. Drain the cooked okra on paper towels. Season with salt and pepper to suit your tastes. Serve.

Note - You can also slice the okra into half-inch pieces if you use fresh or buy the frozen sliced okra and batter it.

GLAZED CARROTS
Wash and peel a bag of carrots. Slice them in a pan. Cover them with gingerale. Boil until tender. Drain. Add 1/2 stick butter, salt, and pepper. Serve.

BAKED VEGGIES
In a baking dish, spray generously with a butter spray. Place chunks of your favorite fresh clean veggies in the dish and spray them with more butter spray. Bake at 350 degrees until done, about 45 minutes to one hour. Sprinkle on any seasonings desired. Serve warm.

Note: I use yellow squash, zucchini, and carrots. Another combination might be brocolli, cauliflower, and sweet potatoes. Just try to use three different colors. Red, yellow, orange, and green bell peppers sliced with white sweet onions sliced works well, too.

FRIED SQUASH
Wash your yellow summer squash and cut off both ends. Cut into slices, thickness about 1/4-inch. In one dish beat one egg with 1/2 cup milk. In another dish place some self-rising cornmeal. In a skillet pour in some vegetable oil and heat to 375 degrees. Dip each slice of squash into the egg/milk mixture then in the cornmeal. Place each slice carefully in the hot oil. They cook fast. When one side is golden brown, flip it over and let the other side fry golden brown. Drain on paper towels. Season with salt and pepper as desired.

FRIED GREEN TOMATOES
Wash and pat dry your green tomatoes. Slice them into 1/8 to 1/4 inch slices. In one dish beat one egg with 1/2 cup milk or buttermilk. In another dish place some self-rising cornmeal. In a skillet place some vegetable oil and heat to 375 degrees. Dip each slice green tomato in the egg/milk mixture, then in the cornmeal to coat on both sides. Lay each slice in the hot oil carefully, and fry each side until golden brown. Drain on paper towels. Season with salt and pepper. Serve.

FRIED GREEN TOMATOES WRAP WITH PEACH VINAIGRAITTE
For each wrap served, you will need 3 fried green tomato slices and 3 slices cooked turkey bacon and one 10-inch wheat tortilla, plus some shredded lettuce and grated mozzarella cheese.
Wash and slice green tomatoes in 1/4-inch slices. Dip each slice in buttermilk, then in self-rising cornmeal. Place in hot vegetable oil and fry until golden brown on both sides. Drain on paper towels.
To assemble wraps, lay one tortilla flat, add 3 slices fried green tomatoes, and 3 slices cooked turkey bacon over them. Sprinkle on shredded lettuce and grated mozzarella cheese. Add 2 Tbsp. Peach Vinaigraitte to each wrap. Fold over and serve.

PEACH VINAIGRAITTE DRESSING
Blend 8 oz. peach nectar, 2 Tbsp. apple cider vinegar, 1 Tbsp. Splenda, and 1/2 tsp. each salt and black pepper. Use on the above recipe for Fried Green Tomato Wraps.

CREAMED CORN
Purchase a dozen ears fresh corn. Shuck them and remove all corn silks with a veggie brush. Wash the corn. In a large bowl, cut off all the kernels of corn using a sharp knife. Place the corn in a heavy saucepan. Just barely cover it with water, add 1 stick butter, 1 tsp. each salt and pepper, and boil over medium heat for 20 minutes, stirring often. In a measuring cup, place 1 Tbsp. cornstarch or flour mixed with 1/2 cup heavy cream until cornstarch is completely dissolved. Pour it into the cooked corn. Continue cooking while stirring until thickened. Serve hot.

CHICKEN PECAN SALAD
1 cup cooked diced chicken
1/4 cup diced celery
1/4 cup sliced mushrooms
1/2 cup chopped pecans
1/4 cup mayonnaise
1/2 tsp. minced ginger
2 chopped boiled eggs
1 Tbsp. dill or sweet pickle relish
1 Tbsp. minced sweet red onions
Combine all ingredients and use either as a salad on a bed of lettuce greens or as a filling for sandwiches.

CHEF SALAD
1 pkg. washed salad greens
any chopped vegetables you like
l/2 cup grated cheese
2 Tbsp. Salad Crispins
2 Tbsp. Bacon Bits
1 slice per person served of cooked ham & turkey cut into bite-sized pieces
1 boiled egg per person served, sliced thin
bottled salad dressing
2 Tbsp. sunflower seeds, shelled
In each person's salad bowl, place the greens and fresh vegetables. Add the ham and turkey, then the sliced boiled eggs. Divide the Salad Crispins and Bacon Bits over each salad. Pour on the dressing and top with the grated cheese. Garnish top of each salad with shelled sunflower seeds. If you are a cheese lover, just add some extra cubes of cheese to the salad. Serves 2.

GREEN GODDESS DRESSING
1 ripe avocado, diced
Zest of one lime
Juice of 1 lime
1/4 cup parsley, chopped
2 green onions, finely chopped
1/3 cup extra virgin olive oil
2/3 cup water
salt and black pepper
Green Tabasco sauce

Combine the avocado, lime zest, lime juice, parsley, and green onions in a food processor or blender. With the machine running, add the oil slowly and then the water, also slowly. Stir the mixture with a spatula to make sure you have a very smooth puree without lumps. Season to suit your tastes with salt, pepper, and Green Tabasco sauce which is mild, so you can be generous with it. The dressing's viscosity can be adjusted by adding more lime juice if needed. Pour dressing into a capped squeeze bottle, and refrigerate until needed.

CONGEALED SALAD
Dissolve 1 small package lime gelatin in 1 cup boiling water. Add 8 oz. cream cheese and 1 small bag mini-marshmallows, stirring until completely dissolved over medium heat. Add 1/3 cup mayonnaise after removing from heat. In a separate bowl, mix 1/2 cup canned milk, 1 can crushed pineapple, 1/2 cup chopped nuts, and 2 Tbsp. lemon juice. Add gelatin mixture and mix until well-blended. Pour in a dish and chill in the refrigerator until firm, about 4 hours.
NOTE: You can use apricot gelatin for a different flavor. You can experiment with different gelatins to create new recipes.

TASTY TUNA SALAD
1 large can tuna in water, drained
1 Tbsp. pickle relish
1/2 cup mayonnaise
1/2 cup chopped English walnuts
1 large peeled, cored apple, diced
1 stalk celery, diced
3 boiled eggs, chopped
salt & pepper to taste
1 tsp. mustard (optional)
1 ripe avocado, diced and dipped in lemon juice (optional)
1 handful matchstick carrots (optional)
Mix all ingredients in a bowl. Serve either on a bed of lettuce with crackers or just serve on crackers as canapes.
This recipe for tuna salad tastes so good that people who don't eat tuna will eat it and enjoy it. The diced apple takes out some of that fishy taste associated with tuna.
Note: You can also substitute boneless, skinless salmon in the above recipe to make a Salmon Salad for variety.

CRABMEAT SALAD
Use one can flaked crabmeat. Check it for shells and remove if any. Place in a bowl. Add 2 Tbsp. mayonnaise, 1/2 small diced red onion, 2 cups shredded lettuce, and mix well. Add salt, pepper, and Old Bay Seasoning to suit tastes. Serve over lettuce leaves or use as a filling for sandwiches. Serves 2.

GNOCCHI WITH MARINARA
1 box Vigo Gnocchi
1/2 tsp. minced garlic
1/2 stick butter
1 small jar spaghetti sauce
Carefully empty the bag of Gnocchi into a pot of boiling water. When the potato dumplings are done, they will float to the top. It only takes about four or five minutes. Drain off the water. Add the butter, garlic, and spaghetti sauce and heat. Serve and enjoy.

Gnocchi are dumplings made from potato flour and eggs, and you could use them in any recipe that calls for dumplings. They are quick and easy to fix, and Vigo is the best brand I have found yet. Try them with any sauce that you particularly enjoy.

GNOCCHI WITH CHEESE SAUCE
1 box Vigo Gnocchi
1 stick butter
3/4 cup milk
1 cup shredded cheese
Boil the gnocchi in a pot of boiling water until they all float to the top. Pour off all the water. Add the stick of butter, milk, and cheese and stir until smooth while heating. Serve.

CREAM OF CHICKEN AND GNOCCHI
1 box Vigo Gnocchi
1 stick butter
1 can Cream of Chicken soup
1/3 can milk
Boil the Gnocchi in a pot of water until they float to the top. Drain off all the water. Add the stick of butter, the can of soup, and 1/3 can of milk. Heat it and serve.

EASY CREAM OF CHICKEN AND DUMPLINGS
1 can Cream of Chicken Soup
2 cups heavy cream
1/2 stick butter
2 cans refrigerated biscuit dough
salt & pepper to taste
In a large pot, dissolve your soup and cream until smooth over medium heat. Add your butter and seasonings. Heat until it comes to a boil, but don't let it stick. Pinch off bite-sized pieces of the biscuit dough and drop in the hot liquid carefully. Do this to all the dough. Cover the pot and let it simmer for ten minutes without stirring. After ten minutes stir the mixture and let it simmer five more minutes. Serve hot with some English Peas and diced carrots for a hearty meal.

CHEESE ENCHILADAS
1-1/2 Tbsp. vegetable oil
1-1/2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
1 cup hot water
20 oz. can tomato sauce
1 lb. grated Cheddar cheese
1 lb. grated Monterey Jack cheese
1 diced onion
1 package flour tortillas

Place oil in skillet over medium heat. Add flour, stirring constantly until slightly browned, about one minute. Add salt, cumin, chili powder, cayenne pepper, and black pepper. Stir. Slowly add hot water while stirring. Mix well. Add tomato sauce and stir. Cover skillet and reduce heat to simmer to keep enchilada sauce warm.

Dip tortillas in warm enchilada sauce until soft for 5 to 6 seconds each. Remove and place on work surface. Place 2 Tablespoons of both cheeses on each tortilla. Sprinkle with 1 Tablespoon diced onions. Roll up each enchilada and place seam side down in baking dish. Sprinkle any remaining cheeses and onions on top of enchiladas and bake in a 350 degree oven for 30 minutes. Serve with a can of Luck's Pinto Beans and Spanish Rice.

NOTE: If you want chicken enchiladas, just add 2 cups diced cooked chicken to this recipe.

SPANISH RICE
Place 1 cup Instant Brown Rice in a pan. Cover it with 1 cup water and 12 oz. can tomato sauce. Add 1 small can diced green chilies, drained. Stir well. Cook for ten minutes. Add salt and pepper to suit tastes. Serve.

ENCHIRRITOS
1 lb. lean ground beef
1/2 tsp. sea salt
1/2 tsp. cayenne pepper
1 Tbsp. chili powder
1 can green chilies, drained
1/2 cup diced onions
2/15 oz. cans refried beans
2/15 oz. cans enchilada sauce
2-1/2 cups shredded cheese of your choice
6 Tbsp. sliced black olives
1 pkg. 10-inch flour tortillas

In a skillet, brown the ground beef using a flat wooden spatula to separate the beef into small pieces. Add the sea salt, cayenne pepper, chili powder, green chilies, and diced onions. Stir in two cans refried beans and one can of enchilada sauce and heat through. Mix in 2 cups shredded cheese and 4 Tbsp. sliced black olives. Keep mixture warm. Remove the wrapper on the tortillas and wrap all of them in dampened white paper towels, then heat them all in your microwave for one minute on high. Keep them covered while assembling your enchirritos, so they won't dry out. However many tortillas you have, place all the filling divided equally into each one. Fold in each side then roll each one closed. Place them in a 9-x-13-inch glass dish. Heat the remaining can of enchilada sauce and pour it over all of them. Top with remaining 1/2 cup shredded cheese. Garnish with remaining 2 Tbsp. sliced black olives. Serve warm with Spanish Rice.

SOUTHERN ICED TEA
Per 2 qts. cold water add 7 tea bags and microwave for 12 minutes. Double amount for one gallon tea. Remove tea bags. Add l cup of sugar and stir until dissolved. Serve over ice, with a slice of fresh lemon for each glass.

HOT CHOCOLATE
Mix 1/2 cup cocoa powder, 1 can Eagle Brand sweetened condensed milk, 1 Tbsp. vanilla, a pinch of sea salt, and 6-1/2 cups water together in a pan until smooth. Heat through. Serve in mugs topped with mini marshmallows.

INTERNATIONAL COFFEE MIX
Mix together 1 cup instant coffee, 2 cups powdered creamer, 1 tsp. cinnamon, 1 cup sugar, and 2 cups powdered milk. Place all this in a blender and blend until very fine. Use 2 or more tsp. per cup boiling water to make one cup of coffee.

ORANGE CAPPUCCINO MIX
Mix 1 cup powdered milk, 3/4 cup sugar, 1/2 cup instant coffee, 1-1/4 tsp. dried orange peel, and 1/8 tsp. baking soda. Blend in blender until very fine. Use 2 tsp. per one cup boiling water to make 1 cup coffee.

SWISS MOCHA MIX
Mix 1/2 cup instant coffee, 2 Tbsp. cocoa, 1/3 tsp. baking soda, 1 cup sugar, and 1 cup dried milk powder in a blender and blend until very fine. Use 2 tsp. per one cup boiling water to make 1 cup coffee.

CAFE VIENNA MIX
Mix 1/2 cup instant coffee, 1/2 tsp. cinnamon, pinch of baking soda, 2/3 cup powdered milk, and 2/3 cup sugar in a blender and blend until fine. Use 2 tsp. per cup boiling water to make one cup of coffee.

YOUR OWN SPECIAL FLAVORED COFFEES
Take your basic coffee recipe that you brew each day, and add l tsp. or less of your favorite flavoring to a cup of brewed coffee for a real taste treat. If it is a strong extract you won't need as much, so adjust according to strength desired. Mint is powerful, so only one to two drops are needed per cup to flavor it. I use a capful of orange extract to one cup of brewed coffee to make Orange Cappucino. These recipes can save you lots of money if you like to drink flavored coffees. I use a capful of pure vanilla for French Vanilla coffee. If you use the coffee flavorings like Hazelnut, Irish Cream, Amaretto, etc. just adjust according to your taste preferences.
One ingredient I use to add to my special coffee is Heavy Cream. It adds a rich taste to any cup of coffee. It is loaded with butterfat, high in calories, but so very delicious.

SOFT-WHIPPED BUTTER
If you need some soft-whipped butter to go on some bread real fast, here is a quick recipe for homemade butter. Just pour one pint container Heavy Cream into a blender. Blend for 60 seconds on high and you will have pure soft-whipped butter. Salt, honey, herbs, spices, or yellow food coloring may be added for a variety of taste preferences. If there is any liquid left in the butter in the blender, just pour it off.

CONEY ISLAND HOT DOG SAUCE
2 Tbsp. butter
1-1/2 lbs. lean ground sirloin
2 medium onions, chopped
1 clove garlic, minced
3 Tbsp. chili powder
2 Tbsp. dry mustard
6 oz. can tomato paste
6 oz. water
salt and pepper to taste
Brown the ground sirloin, onions, and garlic. Add remaining ingredients and cook until done. Serve over hot dogs in buns.

CORN DOGS
1/2 cup self-rising cornmeal
1/3 cup self-rising flour
1 tsp. dry mustard
1 egg
1 tsp. baking powder
1/2 cup milk
1 Tbsp. oil
1/2 cup sugar
6 Oscar Meyer beef weiners
6 wooden skewers
Put skewers in the weiners. Mix the remaining ingredients. Pour into tall glass. Dip each skewered weiner in this batter and coat well. Fry in 375 degree hot oil for 2 minutes. Drain on paper towels. Serve with mustard and ketchup.

CARAMEL APPLES
Wash and pat dry 6 Red Delicious apples. Insert a popsicle stick into center of each. Set on a sheet of waxed paper. In microwave, melt a large bag of Kraft Caramels with 1 Tbsp. water and stir until smooth. Dip each apple into the caramel to coat it thoroughly. Set on waxed paper to harden caramel, then eat them.

Here is another version of Caramel Apples to try:
Open two cans apple slices or pie filling, place in a skillet over medium heat. Add 1/2 cup caramel sauce and 2 Tbsp. maple syrup. Mix together without breaking up the apples. Serve warm. Sprinkled chopped nuts can be added for garnish if desired.

FUNNEL CAKES
2 eggs, beaten
1-1/2 cups milk
1/2 cup Splenda
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Oil for frying
Powdered sugar
In a bowl, combine the eggs, milk and Splenda. Combine flour, baking powder and salt. Beat into egg mixture until smooth.
In a skillet, heat oil to 375 degrees, two inches deep with oil.
Cover the bottom of a funnel spout with your finger. Ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet, release finger and move the funnel in a spiral motion until all of the batter is released, scraping funnel with a rubber spatula if needed.
Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Repeat with remaining batter. Dust with powdered sugar. Serve warm.
Note: The batter can also be poured from a liquid measuring cup instead of a funnel. Just remember to always use a spiral pattern when pouring it into your hot oil in the skillet. You could also use a squirt bottle.

APPLES, DATES, AND NUTS CRISP
1 cup light brown sugar
1 cup rolled oats
1 cup flour
1 stick margarine or butter, melted
2 cups peeled, diced apples
1 cup chopped nuts
1 cup chopped dates
1/2 cup Splenda or sugar
2 tsp. cinnamon
Preheat oven to 350 degrees. Butter spray one 9-inch square pan. Combine brown sugar, oats, and flour, then add the melted butter, mixing it with a spoon, until it is very crumbly. Place half this mixture in the bottom of the pan. Mix the apples, nuts, and dates with the Splenda and cinnamon to coat all of them evenly. Pour them over the layer of oats. Top with the remaining half of the crumbled oats mixture. Bake for 45 minutes or until golden brown.

PHILLY STEAK 'N' CHEESE SALAD
Slice some flank steak thin. Slice some bell peppers in thin strips. Slice some onions. Cook all these in some olive oil in a skillet until done. On a bed of salad greens on a platter, sprinkle some grated mozzarella cheese. Top with the cooked steak, peppers, and onions. Serve.

PHILLY STEAK 'N' CHEESE PIZZA
Buy a pizza crust ready made. Spread some ready-made Alfredo sauce lightly over the crust. Sprinkle grated mozzarella cheese all over the Alfredo sauce. Top with cooked thin slices of steak. Top with sauteed onions and bell pepper strips. Add more grated mozzarella, and bake at 375 degrees until the cheese has melted. Serve.

SPINACH AND MUSHROOM PIZZA
Buy a pizza crust ready made. Microwave a package of frozen chopped spinach for five minutes on high. Then squeeze all the water out of it. Spread a small jar of Alfredo Sauce over the pizza crust. Sprinkle the cooked chopped dry spinach all over the crust. Add a jar of sliced drained mushrooms to the pizza. Add some drained sliced black olives. Sprinkle some garlic powder and onion powder over the whole thing. Top with 2 cups grated mozzarella cheese. Bake in a 400 degree oven for 25 minutes until done. Serve in slices.

VANILLA ICE CREAM
2 cups heavy cream
2 cups whole milk
1 cup Splenda
pinch salt
2 Tbsp. pure vanilla extract
Mix and freeze. Serve.

LAVENDER HONEY ICE CREAM
2 cups heavy cream
2 cups whole milk
1/4 tsp. sea salt
3/4 cup honey
1/2 cup dried culinary lavender buds

In a saucepan, place the milk, honey, and dried culinary lavender buds, and heat through, but don't boil. Turn off heat, cover pan, and let the lavender buds, milk, and honey infuse for 30 minutes.

After it has infused, strain out the lavender buds, then mix the sea salt and heavy cream into this lavender honey infusion. Chill in the refrigerator overnight. Freeze in your ice cream maker and enjoy.

LEMON SORBET
2 cups Splenda
2 cups water
1 cup fresh lemon juice
zest of one lemon
Mix and freeze for at least 12 hours.
Make any sorbet by making a simple syrup of sugar and water and adding any fruit juice or nectar.

LEMON SAUCE
2/3 cup fresh lemon juice
2 Tablespoons cornstarch
1-1/2 cups water
2 cups Splenda
zest from two lemons
1 stick butter
2 drops yellow food coloring
Mix the lemon juice, cornstarch, water, and Splenda in a saucepan. Stir until thickened over medium heat. Remove from heat. Add the lemon zest, butter, and food coloring. Serve over pancakes, crepes, ice cream, angelfood cake, or poundcake.

BILLIONAIRE COOKIES
Use a package of Pecan Sandies. Top each cookie with a piece of chocolate covered caramel, and place in your microwave for one minute. Smooth out the melted chocolate caramel over the top with a knife. Cool, and enjoy.

MILLIONAIRE COOKIES
Use a package of shortbread cookies. Top each cookie with caramel bits and some chocolate chips. Melt this in your microwave oven for one minute. Smooth out with a knife. Cool and enjoy. You can find caramel bits at www.nuts.com.

CHICKEN & DRESSING CASSEROLE
Prepare a large skillet of cornbread ahead of time to use in this recipe. In a large bowl crumble your cornbread, add 1 large chopped onion, 2 Tbsp. dried sage, 4 chopped boiled eggs, 2 diced stalks of celery, and 3 to 4 cups chicken broth or chicken bouillon mixed in hot water. Mix well. Fold in 1 large pouch boneless chicken breast. Spray a casserole dish with cooking oil spray, and pour the mixture in it. Bake at 350 degrees for 35 min. or until it is golden brown on top. Serve hot.

SWEET POTATO CASSEROLE
3 cups cooked sweet potatoes
1 cup sugar
2 eggs
1 stick butter
1 cup milk
1 tsp. vanilla
1 tsp. cinnamon
1 cup mini-marshmallows
Mix all together and pour into a buttered casserole dish.

Mix together the following ingredients and sprinkle over the top of casserole before baking:

TOPPING:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts
1 stick butter
Bake at 350 degrees for 35 min. Serve hot.

SQUASH CASSEROLE
2 lbs. squash, washed & cut
1 cup grated cheese
1 large chopped onion
1 cup crushed Total cereal
1 egg, well beaten
1/2 stick butter
2 Tbsp. bacon bits
1/4 cup milk
Cook squash until tender, then drain off water. Mash the squash. Add all ingredients except cheese, mixing thoroughly. Pour into a casserole dish and bake at 350 degrees for 30 min. During last 10 min. of baking time, add the grated cheese sprinkled over the top. Serve hot.

TUNA CASSEROLE
1 small can tuna in water, drained
5 boiled eggs, sliced
1 pack saltines, crushed
1 can asparagus, drained
1/2 cup grated cheese
1 can Cream of Mushroom soup
salt & pepper to taste
In a buttered casserole dish, place a layer of crushed crackers, tuna, eggs, asparagus, cheese, and finally another layer of crackers. Add seasonings. Pour soup over this. Heat for 15 - 20 minutes in a 350 degree oven. Serve hot. Makes 4 servings.

FIESTA CASSEROLE
In a skillet brown one pound lean sirloin, and drain off any fat when done. To the same skillet, add 2 Tbsp. minced onions, 1 tsp. minced garlic, 2 ears fresh corn cut off the cob, 1 cup cooked rice, and 1 can Luck's pinto beans. Mix well. Cook ten minutes. Just before serving, sprinkle some grated cheese over the top. Serve hot.

HAMBURGER CASSEROLE
1 box macaroni & cheese
1 can mixed vegetables
1 can tomato soup
1 lb. hamburger, lean
Prepare macaroni & cheese and set aside. Brown hamburger in a skillet and drain off any fat. Mix hamburger and macaroni and cheese. Add the mixed vegetables, then the tomato soup. Heat the dish thoroughly and serve.

CORN DOG CASSEROLE
1 cup whole kernel corn
1 cup diced celery
1 cup green onions, chopped
1/2 cup red bell pepper, chopped
2 Tbsp. butter
15 Oscar Meyer All Beef weiners, cut into thirds or you can use 1 pkg. Lil Beef Smokies
2 eggs
12 oz. milk
2 tsp. sage
1/2 tsp. black pepper
2 pkg. cornbread mix
12 oz. grated cheddar cheese
Pre-heat oven to 400 degrees.
Mix everything together and pour into greased casserole dish. Top with extra grated cheese. Bake for 30 minutes. Serve warm. Serves 6.

HOT DISH
You can use cooked diced chicken, tuna, ham, turkey, salmon, or crabmeat. You will need 2 cups of whatever you choose as your entree. Mix your 2 cups meat or seafood, 1 cup slivered almonds, 1 cup cooked rice, 1 tsp. onion powder, 1 tsp. garlic powder, 1/2 tsp. celery seeds, 1 Tbsp. lemon juice, 1 tsp. salt, 1 can Cream of Chicken soup and 3/4 cup heavy cream. Put this well-mixed recipe in a buttered casserole dish. Top with crushed potato chips. Bake at 375 degrees for 30 min. Serve hot.

MEATLOAF
2 lbs. ground sirloin, turkey, or chicken
2 cups quick cooking oats
1/4 cup evaporated milk
2 eggs, beaten
1/2 cup diced onions
1 tsp. celery seeds
1/2 cup colorful diced bell peppers
1 cup petite diced tomatoes with juice
1 Tbsp. A-1 Steak Sauce
sea salt and black pepper to suit your tastes
Pre-heat oven to 350 degrees. In a bowl mix all ingredients. Pour mixture in a 9x5 inch loaf pan. Bake for one hour.

Top with a mixture of the following: 3 Tbsp. brown sugar, 1/2 cup ketchup, 1 Tbsp. A-1 steak sauce, and 1 tsp. dry mustard. Do this at beginning of cooking time.

Another version of this recipe is to use various colors of seeded bell peppers and stuff them with this mixture, then add a large can of diced tomatoes over the tops in a casserole dish, and bake for one hour at 350 degrees.

SALMON OR TUNA PATTIES
1 pouch boneless, skinless salmon or tuna (6 oz.)
2 eggs, beaten
1 Tbsp. Old Bay Seasoning
2 Tbsp. lemon juice
1 cup self-rising cornmeal
Mix together. If too dry add a bit of milk. Form into patties. Fry in hot oil (375 degrees) on both sides until golden brown. Drain on paper towels. Serve with ketchup.

SALISBURY STEAKS
2 lbs. ground sirloin
1 chopped onion
1 tsp. garlic powder
4 Tbsp. instant gravy mix
2 cups water
Mix the sirloin, onion, and garlic together. Form into patties and fry in skillet until done. Mix the water and gravy mix and pour over the cooked patties. Stir well and cook until the gravy is the desired thickness. If desired, you can add a can of drained sliced mushrooms to the gravy.

CHICKEN ALFREDO
1 can chicken breast meat, drained
1 pkg. penne pasta or fettucine, cooked and drained
1 jar Ragu Alfredo Sauce
Mix all together and serve. If sauce is too dry add some heavy cream and stir well to blend.

SPAGHETTI AND MEATSAUCE
1 lb. ground sirloin, chicken, or turkey
1 chopped onion
1 can spaghetti sauce
8 oz. spaghetti
1 Tbsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
Brown the ground meat and onions until done. Add the spaghetti to a pot of boiling water to which you add l Tbsp. salt. Cook the spaghetti exactly nine minutes to be al dente. To the ground meat, add the spaghetti sauce and all the seasonings. Add salt and pepper to suit your taste. Cover and let simmer. Drain your pasta. Divide into servings you need then divide your sauce equally over each plate of spaghetti. Serve with buttered garlic toast, a tossed green salad, and a dish of Jello for dessert.

BANANA SPLIT PIE
1 can Eagle Brand condensed milk
1 small can crushed pineapple
1/2 cup chopped pecans
1/2 jar cherries, halved with no juice
1/4 cup lemon juice
1 small container Cool Whip
2 bananas sliced round and dipped in lemon juice so they won't discolor
1 cup strawberries, halves
2 pre-made cookie crumb pie crusts
This makes 2 pies. Line the bottom of each pie crust with the sliced bananas that have been dipped in lemon juice, using only enough slices to line the bottom of each pie crust. In a bowl combine the condensed milk, pineapple, nuts, cherries, and mix well. Add the Cool Whip and lemon juice and blend. Pour this mixture in the two pie crusts lined with bananas. Line each top with the fresh strawberry halves. Chill in the refrigerator until ready to serve. When serving pie, drizzle on some chocolate syrup and caramel sauce. Garnish with some whipped cream, cherries, and chopped nuts.

SHONEY'S STRAWBERRY PIE
1 baked pie shell
4 cups sliced strawberries
1-1/2 cups water
3/4 cup sugar
2 Tbsp. cornstarch
1 small box strawberry gelatin
Place strawberries in the cooked pie crust. Mix water, sugar and cornstarch in a pan and bring it to a boil. Boil while stirring for 2 minutes until it is thick and clear. Remove from heat and add the gelatin. Stir well until dissolved. Pour over the strawberries. Chill and serve with whipped cream on top each slice.

WHIPPED CREAM
You can chill a can of evaporated milk and then beat the milk with a mixer until stiff, add 2 Tbsp. sugar, and 1 tsp. vanilla, mix again, and use this as whipped topping.

SWEET POTATO PIE
Pre-heat your oven to 350 degrees.
In a bowl, beat together 3 eggs, 1 large can drained sweet potatoes, 2 Tbsp. butter, 1/2 cup sugar, 1/2 cup milk, 1 tsp. vanilla, and 1 tsp. cinnamon. Pour into a pie crust. Bake for 45 min. or until set. Cool and serve with whipped cream on top of each slice.

SWEET POTATO CHIFFON PIE
Use a pre-made graham cracker crust. In a bowl, empty one can sweet potatoes that have been drained. Mash them. Add 2 tsp. cinnamon, 1/4 cup chopped pecans, and 1/2 cup Splenda. Mix well to combine. Fold in 1 container Cool Whip until blended. Pour mixture into the pie shell, decorate the top with praline pecan halves, and refrigerate until time to serve, or at least four hours.

This same recipe could also be served as a Sweet Potato Mousse by omitting the graham cracker pie crust.

For another version of this recipe called Sweet Potato and Pineapple Whips, you could add some crushed pineapple that has been drained, and serve it in a dessert dish with crumbled cookies on top as a garnish.

YOUR FAVORITE CREAM PIES
Mix one large container Cool Whip, 4 Tbsp. lemon juice, 1 can Eagle Brand Condensed milk, and 10 oz. of your favorite fruit. Pour the filling into two pre-made cookie crusts. Chill in refrigerator for one hour before serving.

KEY LIME PIE
Mix one small container Cool Whip, 1 can sweetened condensed milk, 1/4 cup lime juice, and 1 small pkg. lime Jello with a mixer until well blended. Pour into a graham cracker crust and chill for several hours until firm.
Note:
You can make this type pie with any flavor Jello but use either lime or lemon juice to thicken it always.

LEMON PIE
Mix one can sweetened condensed milk, 1/2 cup lemon juice, one small pkg. lemon Jello, and one small container Cool Whip until well blended. Pour into graham cracker crust. Chill four hours until firm. Keep refrigerated until time to serve.

SOUTHERN PECAN PIE
Mix together 1 cup light brown sugar, 3 Tbsp. white sugar, and 2 Tbsp. flour. Beat 2 eggs, 2 Tbsp. heavy cream, and 1 Tbsp. vanilla, Combine both mixtures. Add 3/4 stick butter and beat . Fold in 1 cup pecan halves. Pour in an unbaked pie shell. Bake at 325 degrees for 45 minutes.

FRUITCAKE
1 cup golden raisins
1 cup chopped dates
1/2 cup dried cranberries
1/2 cup dried blueberries
1/2 cup dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon
Zest of one orange
1/4 cup candied ginger, chopped
1 cup peach nectar
1 cup Splenda
1-1/4 sticks butter
1 cup apple juice
1 tsp. ground cloves
1 tsp. allspice
1 tsp. ground cinnamon
1 tsp. ground ginger
2 cups self-rising flour
1 tsp. baking soda
1 tsp. baking powder
1 Tbsp. vanilla extract
3 eggs
1 cup pecans, chopped

Combine dried fruits, candied ginger and both zests. Add peach nectar and microwave for 5 minutes to rehydrate fruit.

Microwave butter until melted. Place fruit and liquids in a glass bowl with the Splenda, butter, vanilla, and spices. Mix well.

Pre-heat oven to 325 degrees.

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until well mixed. Fold in nuts. Pour batter into a butter sprayed non-stick bundt pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again. Repeat until done. Remove cake from oven and cool. Serve.

ICE BOX FRUITCAKE
1 box vanilla wafers, crushed
1 can Eagle Brand milk
3 cups miniature marshmallows
1 pkg. cream cheese, softened
6 oz. red cherries, drained
6 oz. green cherries, drained
2 cups chopped pecans
1 box chopped dates

Chop cherries and nuts. Process wafers into crumbs. Melt marshmallows with Eagle Brand milk. Beat cream cheese in with melted marshmallows and milk. Add crushed wafers. Add cherries, dates, and nuts.

Mixture will be sticky. Form into long rolls on wax paper. Roll in wax paper and then wrap roll in tin foil. Refrigerate and cut into slices as needed.
Makes 2 medium rolls.

Note: This can also be rolled into bite-sized balls, then refrigerated, rolled in powdered sugar or sweet cocoa powder and used as sweet appetizers.

FRUITCAKE SQUARES
1 stick softened butter
1 cup self-rising flour
1 cup Baking Splenda
2 eggs
1/2 cup golden raisins
8 oz. candied cherries
8 oz. candied pineapple
4 oz. chopped candied ginger
8 oz. pecans
1 Tbsp. vanilla
1 tsp. cinnamon
Cream butter, vanilla, and Baking Splenda. Add eggs and beat.
In another bowl mix cinnamon into flour. Stir in raisins, cherries, pineapple, candied ginger, and pecans.
Mix the two bowls together until well blended.
Pour into a butter-sprayed square glass baking dish. Bake in a 300 degree oven for approx. one hour, checking often during the last 15 minutes to make sure when it's done. Then adjust your recipe to note this amount of time for future reference as all ovens are not alike. Cut into squares while warm. Serve either warm or cool. Store in a covered container to keep moist.

SOUR CREAM POUNDCAKE
2-3/4 cups sugar
1 cup butter
6 large eggs
3 cups self-rising flour
1 cup sour cream
1/2 tsp. either lemon, orange, or vanilla extract
Mix ingredients well. Pour into a greased bundt pan or two loaf pans. Bake at 350 degrees for 1 to 1-1/2 hours until done, depending on pan used. Dust with powdered sugar when cool.

BANANA NUT BREAD WITH CARAMEL SAUCE
Pre-heat oven to 350 degrees.
Butter one loaf pan and one 13 x 9 inch baking dish. Mash up four ripe bananas and add 1 Tbsp. lemon juice to them to keep them from turning black. Set aside.
In another larger bowl, put 2 cups self-rising flour, 1-1/4 cups sugar, and 1/2 cup black walnuts. Mix together. Add 1 cup buttermilk, 1/2 stick butter cut into cubes, 2 eggs, and 1 Tbsp. banana extract. Mix well. Add your bananas and mix again. Pour this batter in your two pans. Bake for 45 min. at 350 degrees. When done, use a toothpick or a fork and stick holes all over the top. Pour caramel sauce all over it. You can use the caramel sauce you can buy to put on ice cream or make your own.
Serve warm, but let it sit for five min. to absorb some of the sauce inside the bread. Very delicious!

YOUR FAVORITE MOUSSE
Mix one container Cool Whip with 1/2 cup of any fruit, chocolate syrup, jam or any flavor that you enjoy. Pour into dessert dishes and chill for one hour. Serve cold.

CHILI WITH BEANS
1 lb. ground sirloin, or turkey, cooked and drained
2 cans chili beans
2 Tbsp. chili powder
l/2 cup chopped onions or 2 tsp. onion powder
1 can tomato soup
salt and pepper to taste
In a 2 qt. saucepan place the cooked meat. Add remaining ingredients. It will be very thick at this point. You can add water to thin it to the way you like it. Cover and cook until done to suit your taste. Serve hot with oyster crackers and hot sauce. Top your bowl of chili with some grated cheese for garnish.

SALMON OR TUNA CHOWDER
Empty one can of Cream of Potato Soup into a microwavable quart bowl with a cover to add to it when microwaving this recipe. Add 1 individual pouch of either salmon or tuna and mix together. Add just enough Half and Half to it to thin it to the consistency of a chowder. Add sea salt and black pepper to suit your taste. Mix well. Place the lid on the dish. Microwave on high for 4 minutes. Serve with oyster crackers.

COBIE'S FABULOUS SALMON STEW
In a large soup pot, place one can choice salmon and 4 large cans evaporated milk. Thoroughly mix to liquify the salmon. Add 1 stick butter, salt, and pepper to suit your taste. Bring to a boil, then simmer for 20 min. Serve hot with saltines.

COBIE'S VEGETABLE SOUP
6 peeled and chopped tomatoes
2 cups shredded cabbage
2 cups cut okra
1 can white kernel corn
2 chopped onions
1 cup macaroni
3 cups chopped potatoes
1 qt. beef broth or 4 - 6 beef bouillion cubes
1 end of a hot pepper for flavor
salt & pepper to taste
Mix above ingredients in a large pot. Cover with water and cook until the vegetables are tender.
NOTE: If you have enough beef broth, do not use any water.

COBIE'S SOUTHERN BISCUITS
1-1/4 cups buttermilk
1/2 cup solid shortening
3 cups self-rising flour
3 tsp. baking powder
Pre-heat oven to 350 degrees.
Sift flour and baking powder into a large bowl. Make a "well" in the center of the flour in which you can mix your dough. Using your clean hands, mix the shortening and buttermilk in the center, mixing in some flour from the sides until you have a soft dough formed in a ball. Pinch off enough dough to form biscuits that are medium sized. Place on a greased baking sheet. Bake at 350 degrees for about 12 minutes or until they are golden brown. Makes 15 medium-sized biscuits. Serve hot with butter.

COBIE'S SOUTHERN CORNBREAD
2 cups self-rising cornmeal
1 egg
1-1/2 cups buttermilk
2 tsp. baking powder
2 oz. oil
Pre-heat oven to 400 degrees. Grease and dust skillet with cornmeal. Combine all ingredients and mix well. Pour mixture in skillet and bake for 20 min. or until cornbread is golden brown. Serve warm.

CORNBREAD MUFFINS
Mix 2 cups self-rising cornmeal, 2 tsp. baking powder, l egg, 1/3 cup oil, and enough buttermilk to mix it into a batter. Pour 2 Tbsp. of this mixture into a greased muffin tin in each cup. Bake at 400 degrees for 20 min. or until golden brown. Makes 12 cornbread muffins. When cooled, they can be stored in plastic bags in your refrigerator and kept for a couple weeks to eat as needed.

SWEET POTATO BISCUITS
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. sugar
1 cup sweet potatoes, mashed
3 Tbsp. butter
honey-butter to spread inside them when done
Pre-heat oven to 375 degrees. Mix ingredients into a dough. Roll out and cut into biscuits. Bake 20 minutes until golden. Brush tops with melted butter. Split open and spread honey-butter inside and serve warm.

CHEESE BISCUITS
1 cup Bisquick mix
1 cup grated cheese
1/4 tsp. cayenne pepper
enough milk to form dough
Mix together. Drop by teaspoonsful onto greased baking sheet. Bake at 375 degrees for 18 minutes until golden. Serve warm.

BLUEBERRY MUFFINS
2 cups Bisquick Mix
1 cup blueberries
2 eggs
1 cup sugar
1 cup milk
Mix together, then fold in blueberries. Pour into muffin cups 3/4 full. Bake at 375 degrees for 20 minutes. Serve warm or cold.

QUICK & EASY DOUGHNUTS
Buy the most inexpensive canned biscuit dough you can find in your supermarket's dairy case. Prepare a deep pot with vegetable oil and heat the oil to 375 degrees. It needs to be very hot. Use a bottle cap to cut out the center of each biscuit for the doughnut's hole. Carefully drop each piece, including the holes, in the hot oil. Fry until golden brown and remove to a plate covered with paper towels. Use a slotted spoon to get the doughnuts out of the hot oil.
Have a plastic bag with either powdered sugar or regular white sugar mixed with some powdered cinnamon. Drop each drained hole and doughnut in the bag and coat them well while hot. Eat at once while they are still warm. These don't taste as good if eaten later, so be sure and eat them when first cooked. I like the doughnut holes better than the doughnut itself. To make all doughnut holes, just cut out holes from each piece of biscuit and drop in the hot oil. Fry for one minute, drain on paper towels, then coat with sugar.
A soft-drink bottle cap works fine to cut out the holes.
This is just a quick way to make some doughnuts when you get a taste for them.

CINNAMON PULL-APARTS
4 Tbsp. melted butter
1/4 cup brown sugar
1/2 tsp. cinnamon
1/4 cup chopped nuts
1 can biscuits, quartered
Combine all ingredients until well coated. Pour into glass baking dish and microwave for 4 min. on high, then cook at 30 second intervals until biscuits spring back to the touch. These should be eaten warm as they get hard once cooled.

MICROWAVE CHEESECAKE
8 oz. cream cheese
1/2 cup sugar
1 egg
1 Tbsp. lemon juice
1 cup sour cream
3 Tbsp. sugar
1 Graham cracker crust placed in a glass pie plate
Beat cream cheese, egg, and sugar until smooth. Stir in lemon juice. Pour into crust. Microwave 3 minutes. Mix sour cream and sugar. Spread over cheesecake. Microwave 1-1/2 minutes. Refrigerate. Serves 8.

TROPICAL COFFEE CAKE
16 oz. can fruit cocktail, drained
1/2 cup oil
2 eggs
1 pkg. yellow cake mix
Mix according to directions on box but with above ingredients. Microwave in glass pan for 4 min. on high. Then make a topping of the following:

TOPPING:
1/2 cup flaked coconut
1/2 cup chopped nuts
1/2 cup sugar
1 tsp. cinnamon
Mix together and sprinkle over cake. Microwave for 3 more minutes. Let stand in microwave for 3 minutes before serving.

BISQUICK MIX
3-1/4 cups self-rising flour
1/2 cup sugar
1 cup dry milk powder
1/2 cup cornstarch
Mix all ingredients and store in a covered jar until needed to use. When using add some shortening and water to make biscuits. This mix can also be used to make shortcake, waffles, pancakes, and muffins by adding eggs, sugar, butter, and water and any fruit, nuts, chips, or spices you want to use.

TWO MINUTE MICROWAVE FUDGE
1/2 cup butter
3-1/2 cups powdered sugar
1/2 cup cocoa
1/4 cup milk
1 tsp. vanilla
1/2 cup chopped nuts
Put ingredients except the nuts in a bowl and microwave them on high for 2 minutes. Beat with a mixer until smooth. Fold in nuts. Pour into buttered pan. Refrigerate for 20 minutes.

EASIEST FUDGE EVER
Melt a large pkg. chocolate chips in a bowl with 1 can Eagle Brand sweetened condensed milk, stirring every minute until smooth. Add 1 Tbsp. vanilla and 1 cup chopped nuts. Mix well. Pour into buttered pan and let harden. Cut in squares and serve.

You can use different flavored chips and extract to make different flavors.

EASY CANDY PRETZELS
Pretzels shaped like a side 8
York Peppermint Patties

In a pre-heated 350 degree oven, place the pretzels spread out on a parchment-lined cookie sheet. Place a York Peppermint Pattie centered on top of each pretzel, and bake for three to five minutes or until candy melts. Remove from oven. Working quickly, as necessary, use a knife to smooth the melted candy to coat the entire pretzel, then let pretzels cool. Serve or store in a plastic bag.

ANY HOLIDAY PARTY MIX
Combine any dried cereals you are especially fond of eating in a very large bowl. Suggestions would be any of the Chex cereals, Crispix cereal, Pebbles cereal, Rice Krispies, Fruit Loops, or Captain Crunch.

Melt a large bag of white vanilla chips in one bowl and a large bag of milk chocolate chips in another bowl, watching them carefully so they do not burn. Either melt them in a microwave oven at one minute intervals and stir each time until smooth, or melt them over a pot of hot water while stirring, but do not let any water get in them.

Add any mixed nuts you want to add to the cereal mixture. Add one bag of mini marshmallows, if desired. Any spices you might want to add for a spicy flavor can also be stirred into the cereal mixture at this time, such as 1 teaspoon of cinnamon, ginger, or allspice.

Pour the melted white vanilla chips into the cereal mixture and stir well to coat all the cereal mixture ingredients. Pour coated mixture out evenly onto a parchment-lined and butter sprayed cookie sheet. Then drizzle the melted milk chocolate chips all over the top of the cereal mixture, and let it harden. Break or slice into pieces and store in a large plastic zippered bag and enjoy.

This can quickly become any holiday or party favorite recipe. Be prepared for your guests to ask for the recipe. Just make sure you pre-test whatever ingredients you decide to use well in advance to make sure they combine well with flavors.

CARAMEL APPLE DIP
1 stick butter
1 can sweet condensed milk
1 lb. caramels
Combine and microwave on high for 7 minutes, stirring every 2 min. Use as a dip for apple slices.

CHERRY UPSIDE DOWN CAKE
16 oz. can cherry pie filling
1 box cake mix prepared according to directions on box
Divide pie filling into two microwave glass pans and spread out evenly on bottom of each. Pour prepared cake mix over this equally. Microwave each dish on high for 4 minutes. Cover with wax paper and microwave another 3 min. Cool 5 min. Invert pan onto a plate and serve.
You can do the same with other pie fillings to make different flavors.

MICROWAVE PEANUT BRITTLE
1 cup sugar
1 cup peanuts
1/2 cup light corn syrup
1/4 tsp. salt
1 Tbsp. vanilla
1 Tbsp. butter
1/2 tsp. baking soda
Mix together sugar, peanuts, corn syrup, and salt. Microwave on high 4 minutes. Stir. Microwave 3-1/2 additional minutes. Add butter. Stir well. Microwave 1 more minute. Add baking soda. Stir well. Pour onto waxed paper. Do not smooth out. Let it cool completely, then break into pieces and store in a covererd dish.

RICE PUDDING
2 cups milk
3 eggs, beaten
1/2 cup Splenda
1/4 tsp. salt
2 cups cooked brown rice
1/2 cup golden raisins
1 Tbsp. pure vanilla
1/2 tsp. cinnamon
Mix all ingredients together, and microwave on high for 10 minutes, stirring every 2 minutes. Garnish with a grating of nutmeg, if desired.

BEIGNETS
1/2 cup milk
2 oz. butter
3 Tbsp. sugar
1 cup self-rising flour
1 tsp. baking powder
1 egg
Heat a skillet or pot with 2 inches vegetable oil in it to 375 degrees. Mix all the above ingredients in a bowl. Using a teaspoon, scoop out a spoonful and carefully drop it into the hot oil. Let it fry until golden brown on both sides. Drain on paper towels. Either sprinkle with powdered sugar or serve with the following sauce:

TOPPING FOR BEIGNETS:
Note: Any fruit can be substituted for the peaches.
1 large can peaches or a lb. of fresh fruit
2 oz. sugar
1/2 lemon, juiced
3 oz. water
Puree all this in a blender on high. Pour into squirt bottle and chill until ready to use. When serving beignets, squirt the sauce over them.

CREME BRULEE
4 eggs, beaten
1 large can evaporated milk
1/2 cup heavy cream
1 cup sugar
1 Tbsp. vanilla
In a pan mix all ingredients together and pour into individual ramekins. Place each dish in another larger pan filled with an inch of water. Bake at 350 degrees for one hour. Refrigerate until well chilled. Just before serving, sprinkle some sugar over the top of the custard and place under the broiler for 2 minutes until browned. Do not burn the sugar. Or you can buy some caramel sauce and pour some of it over the custard just before serving.

TURTLE SOUP DESSERT
1-1/2 cups heavy cream
2 cups chocolate chips
1/2 cup light corn syrup
1 Tbsp. vanilla
Heat the above ingredients until chocolate has melted. Stir until smooth.
In each serving bowl, place one scoop of butter pecan ice cream. Top with some caramel sauce. Pour the mixture all around the ice cream and serve as a dessert.

QUICK AND EASY LASAGNA
26 oz. jar spaghetti sauce
2 cans cheese or meat ravioli
1 pkg. frozen chopped spinach, microwaved, and squeezed dry
large pkg. shredded mozzarella
1 cup grated Parmesan

Pre-heat your oven to 350 degrees. Spray a 13X9 baking dish with cooking spray and spoon in one third of the spaghetti sauce. Arrange 12 ravioli on top of sauce and scatter half the chopped spinach over them. Top with half of each of the cheeses. Cover with another layer of ravioli, the remaining spinach, and the remaining sauce and cheeses. Cover with foil and bake for 25 minutes. Remove the foil, and bake another 5 minutes until bubbly. Serve with garlic bread.

QUICK AND EASY STRAWBERRY SHORTCAKE
2 pkg. Bird's Eye Frozen Sliced Strawberries
1 Tbsp. sugar
12 oz. can Pillsbury Golden Homestyle Buttermilk Biscuits
1 can Real Whipped Cream

Open the sliced frozen strawberries and place them in a bowl to defrost while the biscuits are baking. Pre-heat your oven to 400 degrees. Place all the biscuits on a cooking sprayed baking sheet, sprinkling the tops with sugar, and bake according to the package directions until golden brown. Slice the biscuits in half. Place the bottom half of each biscuit on a dessert plate, top with the sliced strawberries, then spray on some Real Whipped Cream, then place the other half of the biscuit on top and serve.

EASY COBBLER
Use tea biscuits that are baked on their own in your oven at 350 degrees on a sheet pan until golden brown. Butter spray the tops, then split them in the center and butter them while hot. Place the contents of one container individual diced peaches (or any favorite diced fruit you can buy in individual containers) in a 5 oz. ramekin with one half the tea biscuit in the bottom and the other half on the top and all the diced fruit and its juices in the center. Make one for each person. Really does taste like a fruit cobbler but is so quick and easy to make. Tea biscuits are the smaller biscuits that you can buy frozen in the grocery store.

STRAWBERRY SHORTCAKE
12 Shortcake Biscuits
1 qt. freshly sliced ripe strawberries
1/2 cup Splenda
12 scoops vanilla ice cream
2 cups Whipped Cream
12 strawberry halves for garnish

Toss the quart of sliced strawberries with 1/2 cup Splenda in a bowl. Cover bowl with plastic wrap. Let them macerate for half an hour before assembling the desserts.

WHIPPED CREAM
2 cups heavy cream
1/2 cup Splenda
1 tsp. vanilla

Beat the heavy cream in a blender for one minute, then add the Splenda and vanilla, and mix. Keep chilled until served.

SHORTCAKE BISCUITS
2 cups self-rising flour
1/2 cup Splenda
2 tsp. baking powder
1 stick cold butter, cut into tiny cubes
1 egg, beaten
1/3 cup milk
Butter Spray

Pre-heat the oven to 425 degrees. Place the flour, Splenda, and baking powder in a large bowl and mix to combine. Scatter the cold butter over the mixture. Incorporate the butter and flour mixture together. Combine the milk and egg together in a small bowl and beat with a fork. Pour the liquid ingredients over the dry, mixing well to form a dough. Turn the dough onto a floured surface and knead it lightly until it is smooth for about 1 minute. Roll the dough into a large rectangular shape that is 1/2-inch thick. Dip a 3-inch fluted biscuit cutter in flour and cut out 12 biscuits. Place the biscuits on a sheet pan lined with parchment paper. Spray the biscuit tops generously with the can of butter spray. Using the top rack in the oven, bake the biscuits until they have risen and are golden brown, about 12 minutes. Split each biscuit into two halves. Place the bottom half in the center of a dessert plate. Put a scoop of vanilla ice cream on each biscuit bottom. Generously spoon the macerated strawberries with their juice over each biscuit. Top with the other half of the split biscuit. Put a large spoonful of whipped cream over top half. Garnish top of each dessert with a strawberry half. Serve immediately. Makes 12 desserts.

TEA CAKES
2 cups self-rising flour
1 cup Splenda
1 large egg
1/4 cup buttermilk
1 stick butter, softened
1 tsp. vanilla

Pre-heat oven to 350 degrees.
In a bowl, sift the flour and Splenda. Add remaining ingredients, mixing well. The dough should be soft. Roll dough out onto a floured surface until approximately 1/4-inch thick. Cut the dough into any shapes you want your tea cakes to be. Bake the tea cakes on a butter sprayed cookie sheet for 10 to 12 minutes until golden. Serve with a pot of your favorite tea.

MONKEY BREAD
This is a scrumptious quick recipe for something similar tasting to cinnamon buns.
Use a round cake pan and spray the bottom heavy with any butter spray. Take a cheap can of refrigerated biscuit dough and pinch off each biscuit into bite-sized pieces. As you pinch each piece off, have a bowl of cinnamon-sugar and coat it all over, then place in the pan. To make cinnamon-sugar I use 1 tsp. cinnamon to 1/4 cup sugar but make it according to suit you own tastes. Repeat until all the dough is done this way, and the entire bottom of the pan is full. Sprinkle some extra cinnamon-sugar over the top. Pour some maple syrup over the dough until it almost covers the top of the dough. Sprinkle some chopped nuts over the dough. You can add some raisins if you like them. Lastly, pour on some caramel sauce like you would buy to use on ice cream. Bake at 350 degrees for 30 minutes and serve warm.

DATE NUT BARS
1-1/2 cups flour
1/2 cup wheat flour
1/4 cup wheat germ
2 tsp. cinnamon
1/2 cup brown sugar
1 stick butter
1 egg, beaten
2/3 cup buttermilk
1 cup chopped dates
1/2 cup chopped nuts
Mix all together and bake in a square pan at 350 degrees for 25 minutes. Cut into squares and serve.

MARSHMALLOW CREME
3 eggwhites
2 cups light corn syrup
1/2 tsp. salt
2 cups powdered sugar
1 Tbsp. vanilla
Beat ingredients ten minutes then add the sugar and the vanilla. Makes two quarts.
To make a different flavor, just add a different extract.

LOBSTER ROLLS
4 hot dog buns
4 Tbsp. butter, softened
2 cups Lobster Salad
4 dill pickle spears
Potato Chips

To make the Lobster Rolls, heat a skillet over medium heat. Spread each of the hot dog buns with 1/2 Tablespoon butter on both sides. Place the buttered buns into the heated skillet and toast without moving, until golden brown on one side, about 1 minute. Turn and brown on the other side, about 1 minute more. Remove from heat. Place the buns on a plate. Spoon the prepared Lobster Salad evenly among the buns. Serve with dill pickle spears, and potato chips on the side. Makes 4 lobster rolls.

LOBSTER SALAD
16 oz. pkg. cooked lobster meat
1 cucumber, seeded and chopped
4 green onions, sliced
1/2 cup diced celery
2 Tbsp. fresh lemon juice
1/2 cup Hellman's Mayonnaise
2 cups shredded lettuce
Old Bay Seasoning
salt and black pepper

Combine the lobster, cucumber, green onions, celery, lemon juice, and mayonnaise. Add Old Bay Seasoning, salt, and pepper to suit your tastes. Mix in 2 cups shredded lettuce. Cover with plastic wrap and chill for at least 30 minutes before serving.

LOBSTER PRIMAVERA
1 pkg. cooked lobster meat
1 lemon, juiced
1/2 cup sour cream
1/2 cup freshly minced dill
1 small clove garlic, minced
1 diced tomato
2 Tbsp. chopped onions
1/2 tsp. black pepper
1 pkg. linguine, cooked and drained
Combine sour cream, lemon juice, dill, and garlic. Add lobster. Mix together. Add remaining ingredients. Mix well. Serves 6.

LOBSTER FONDUE OVER TOAST
1 cup Velveeta Cheese, cubes
1 cup Swiss Cheese, cubes
1 can Cream of Shrimp Soup
1 cup milk
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1-1/2 cups cooked lobster meat
Heat all together stirring until smooth. Serve this over toasted bread slices.

CREAMED HAM OVER TOAST
In a large skillet, make a roux of 4 Tbsp. butter, and 4 Tbsp. flour, mixing together. Add 2 cups milk and cook while stirring until thickened. Add 1 pkg. diced cooked ham. Toast several slices of bread. Cut them into bite sized pieces. Place some toast on a plate and top with the ham gravy. Cut a cantalope in half and serve on the side. Serves 2.

EGGS BENEDICT WITH LEMON HOLLANDAISE SAUCE
3 egg yolks
2 Tbsp. lemon juice
1 stick butter, melted
Tabasco sauce to suit taste
6 English muffins, split in half, toasted
12 slices favorite cheese
12 eggs, poached
12 slices Canadian bacon, heated

LEMON HOLLANDAISE SAUCE:
Melt 1 stick butter. Let cool to the touch but still remain liquid. Skim off foam with a spoon and discard. Bring double boiler to a boil. In top of double boiler, away from heat, combine 3 egg yolks and 2 Tbsp. lemon juice. Whisk to blend. Place mixture over double boiler, still boiling, and mix while you count to 15. Remove top pan from heat and continue to mix while you count to 15. Return to double boiler and repeat this procedure. Watch the mixture as it thickens, making sure to scrape the sides of the top pan. Continue this until the mixture resembles the consistency of whipped cream. If the mixture turns to scrambled eggs, discard and start over. Once the mixture has thickened, add the melted butter in small amounts. If the butter is too hot, it will overcook the sauce. The finished sauce should be creamy. Season with Tabasco sauce to suit your taste. Do not cool and reheat. Any leftover sauce should be discarded after one hour.

TO ASSEMBLE EGGS BENEDICT:
Split the 6 English muffins to make 12 halves. Toast English muffins lightly under broiler, then place 1 slice cheese on them. Heat Canadian bacon. Place one slice on each English muffin half over the cheese.
Poach 12 whole eggs in a shallow pan of boiling water then carefully remove with a slotted spoon, draining on paper towels.
Place 1 poached egg on top of each muffin half. Top with Hollandaise sauce. Serve. Makes 12 servings.

A-1 STEAK SAUCE
1/2 cup orange juice
1/2 cup raisins
1/4 cup soy sauce
1/4 cup white vinegar
2 Tbsp. Dijon mustard
1 Tbsp. grated orange peel
2 Tbsp. ketchup
1 tsp. Worcestershire Sauce
Combine all in a blender on high until smooth. Cook over medium heat while stirring until it becomes thickened. Bottle and use as needed.

ORANGE JULIUS
1-1/4 cups orange juice
1 cup milk
1 tsp. vanilla
1/4 cup sugar
1-1/2 cups ice
Blend on high until smooth. Serve.

BAKLAVA BITES
Use the pre-cooked Athens mini tart shells. Fill each one with the following mixture:
1 cup finely chopped walnuts
1 cup finely chopped pecans
2 tsp. cinnamon
3/4 cup sugar or Splenda
3/4 cup maple syrup
1/4 cup pure orange juice
Combine all ingredients until thoroughly mixed and spoon into shells and serve.

BAKLAVA:
SYRUP:
1 cup Splenda
1 cup orange juice
Combine Splenda and orange juice in a large glass measuring cup, and microwave on high for 2 minutes. Stir well. Let cool to room temperature, then refrigerate until needed.

FILLING:
1-3/4 cups pecans
1-3/4 cups walnuts
1-3/4 cups Splenda
2 Tbsp. Cinnamon
1 stick butter, melted
16 oz. pkg. phyllo dough, thawed
Pre-heat oven to 325 degrees. Place nuts, Splenda, and cinnamon in a food processor and process until pulverized.

Use butter spray and spray a 13x9x2-inch glass rectangular dish. Halve all the phyllo sheets crosswise and stack sheets so they are equal in size to fit your dish. Keep phyllo dough covered with damp paper towels so they don't dry out. Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet with melted butter. Add a couple Tablespoons of the nut mixture. Continue to layer 2 sheets at a time, brushing every second sheet with melted butter, and add 1 cup of the nut mixture, until 10 sheets of phyllo have been used. Brush top layer of phyllo with melted butter. Let Baklava sit at room temperature to harden slightly, about 15 minutes.
Using a very sharp knife, cut Baklava into 9 equal squares, then cut each piece in half diagonally to make 18 triangles. Be sure to cut them all the way through.
Bake the Baklava until golden, 50 minutes to 1 hour at 325 degrees. Remove them from the oven to a rack. Let them cool a few minutes, then slowly pour the syrup all over the Baklava. Let it stand at room temperature at least 8 hours. Cover with plastic wrap or a lid when Baklava reaches room temperature. Makes 18 servings or 36 triangles.

ALMOND PASTE
1-1/2 cups slivered almonds
2/3 cup sugar
2 Tbsp. water
1 Tbsp. lemon juice
dash salt
Blend on high in blender until smooth.

CHOCOLATE HAZLENUT MOUSSE
2 cups heavy cream
1/2 cup Nutella
2 tsp. hazlenut flavoring
Combine all in a blender on high for 30 seconds. Pour into dessert dishes and chill until firm. Garnish with chopped hazlenuts.

BROCOLLI-CHEESE SOUP
1 lb. brocolli florets cooked in 2 cups water and 3/4 tsp. salt
2 Tbsp. cornstarch mixed with 1 cup cold water
1 pint heavy cream
1 lb. Velveeta Cheese, cubed
1/2 tsp. pepper
1 tsp. salt
After the brocolli is cooked, drain off the water. Mix everything together and heat until smooth. Add the brocolli. Serve warm.

CHEESE SOUFFLE
1 cup cheese, grated
3 eggs, separated and beaten
1 cup milk
4 Tbsp. flour
4 Tbsp. butter
1/2 tsp. each, salt and pepper
Make a white sauce of the milk, flour, butter, salt and pepper. Add cheese and the well-beaten egg yolks. Stir until cheese has melted. Beat the eggwhites until very stiff. Fold them gently into the hot mixture. Butter individual soufflé ramekens and pour mixture in them equally 3/4 full, and bake at 350 degrees for 20 minutes or until puffed up and golden brown. Serve at once as soufflé will begin to fall within 5 minutes of being taken out of the oven.

FRUIT PIZZA
One 9-inch frozen pie crust, thawed
12 oz. pkg. cream cheese, softened
1/2 cup powdered sugar
11 oz. can mandarin oranges, drained
1 cup fresh strawberries, halved
4 kiwifruit, peeled and sliced
1 cup fresh raspberries
1 cup fresh blueberries
Pre-heat oven to 400 degrees.
Roll pie crust into a circle the size of a pizza pan. Lay the crust on a butter sprayed pizza pan. Prick the crust several times with a fork. Bake in pre-heated oven for 15 minutes, until light golden brown. Remove and allow crust to cool. In a bowl, beat together cream cheese and sugar until mixture is smooth. Spread evenly over cooled crust. Arrange fruit in a decorative pattern over cream cheese layer. Chill until ready to serve.

VANILLA CARAMEL TORTE
Place enough plastic wrap to line the inside of a loaf pan with it overlapping all the sides so they can be folded in. Prepare a pkg. of vanilla instant pudding according to directions for a pie. Layer graham crackers, pudding, and caramel sauce repeatedly until the loaf pan is full. Begin and end with a layer of graham crackers. Fold in the plastic wrap and freeze the torte overnight. Lift the plastic wrap out of the pan and slice and serve immediately.

WATERMELON AND CUCUMBER SALAD
1 large bowl of seedless cubes of watermelon
2 large cucumbers, washed and sliced
1/2 cup pineapple juice
1/2 cup honey
1/2 cup lime juice
1 Tbsp. Sea Salt
1 tsp. minced gingerroot

These flavors go well together to make a salad for a hot summer day.

Mix the two juices and honey together. Add the salt and gingerroot, mixing well. Pour the dressing into a pitcher. Place the cubes of watermelon and slices of cucumber in serving bowls, and pour the mixture over the cubes of fresh, seedless, chilled watermelon. Serve and enjoy.

SOAKY BREAD
Make a cup of coffee. Add cream and sugar. Use one homemade biscuit per cup of coffee. Add it to the coffee cup and let it soak up the coffee. Eat it with a spoon for breakfast.

SWEET RICE
Cook some rice as you normally would. Add vanilla extract, sugar and cream to it, as per your own preferences, and eat it warm for breakfast. Cinnamon and golden raisins can be added, if desired, to suit your tastes.

FRUGAL CASSEROLE
Feed your family frugally with any cooked pasta, a can of any Cream of soup, a can of cooked beans, a can of mixed vegetables, and some shredded Velveeta Cheese. Pour mixture in a butter sprayed casserole dish, and bake at 350 degrees until cheese has melted and the entire casserole is heated through, about 20 minutes. Any cooked meat, cut into bite-sized pieces, can also be used, if desired. Any spices you like can also be added to suit your preferences.

OATMEAL CRACKERS
1-1/2 cups rolled oats
1 cup whole wheat flour
1 tsp. salt
5 Tablespoons vegetable oil
1/2 cup water
Place the oats in a food processor and process until they have become a flour. Mix in the remaining ingredients until a soft dough has been formed. Preheat the oven to 350 degrees. Butter spray a baking sheet. Place the dough onto the baking sheet and spread it out very thin with your hands to no thicker than 1/8 inch. Use a sharp knife or pizza cutter to score 3-inch-square crackers all over it. Use the tines of a fork to pierce each cracker several times. Bake for 10 to 15 minutes. Let cool completely. Break apart each cracker carefully at all the score lines. Store them in a gallon Hefty bag or in a covered container.

You can add garlic and onion powders, or cheese powder or various herbs if you so choose for a variety of flavors.

WELSH RAREBIT
Make a roux of 2 Tbsp. butter, 2 Tbsp. flour cooked in a skillet for one minute. Add 2 cups heated milk, whisking it in slowly, until it is smooth and thickened. Add 1 cup grated Velveeta Cheese, stirring it until completely melted and smooth. Serve over toasted bread slices.