My Mom’s Recipes Are A Home Run Hit!

Of course, my mom was the world’s most excellent cook and baker ever. Mom was a 93-year-old Italian who taught me much about life and delicious food. Proverbs 2:1-8. She and I have written out 81 of her favorite recipes since reading her penmanship was difficult and I wanted to make sure everything was correct. Most of them are good, healthy foods.  Others are great to have once in a while as a treat.  She loved cooking and baking; I was her best fan and customer. Mom enjoyed teaching me how to cook, and I enjoyed learning and eating too. 


I learned much from her throughout my life and before she passed away at age 93. We hope you will enjoy my mom’s wonderful delicious recipes below as much as I have over the years! We are happy to share them with you! Mom was a tremendous Brewers fan and a fantastic cook and baker! The photo on the right is of myself and my mom. You will have to try Mom’s recipes on the page below! ~ Bill Greguska


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  1. Meals and Misc. are on top of  this page below
  2. Desserts towards the bottom of this page below
  3. The Red highlighted recipes are my favorite, yet they are all delicious!



Mom’s Italian Garden Vegetable Salad (Healthy food)

2 bunches of broccoli (tops)
1 stalk of celery (1 stick)
5 tomatoes
1 can of water chestnuts
1 large bottle Wishbone Italian dressing
1 package dry Good Seasons Italian dressing
1 head cauliflower
4 cans of mushrooms
Cut all vegetables into bite-size pieces, and put them into a large bowl. (Add the tomatoes at the end of the recipe, or they will get too watery)
Pour a ½ bottle of Italian dressing over vegetables, and then put the dry mix into the bottle and shake it together. Pour over the salad. Best if made a day ahead to allow for marinating.
P. S. Add any vegetables to this mixture, such as carrots, zucchini, black olives, etc. We mean delicious food.


Chicken and Rice Casserole (Healthy food)

1 can (10 ¾ oz) Campbell’s cream of chicken soup
1 1/3 cups of water
¾ cup of regular long-grain rice
½ teaspoon onion powder
¼ teaspoon ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves
½ cup shredded cheddar cheese
1) Stir the soup, water, rice, onion powder, black pepper, and vegetables in an 11×8-inch (2-qt) shallow baking dish.
2) top with chicken, Season chicken as desired, and cover.
3) Bake at 375 for 50 minutes (or until chicken and rice are done)
Top with cheese, let stand and stir rice before serving.


Barbecue Ribs (Linda The Lady From Pick N Save)

1 can of root beer
1 rack of ribs
Pour a can of root beer into the baking pan. Cover with aluminum foil—Bake at 350 degrees for 2 ½ hours.
Simple, yet so VERY excellent and delicious!
When done, put on your favorite barbecue sauce.


Beef and Macaroni Casserole (Healthy food)

(Perfect for Potlucks & friends in need)
Combine 1 cup of uncooked elbow macaroni
1 lb. ground beef
1 medium onion diced
¼ cup chopped green pepper
1 can (15 oz) diced tomatoes
1 tablespoon catchup
1 tablespoon of steak sauce
2 tablespoons dried or fresh parsley
Salt and pepper to taste
1 can cream of mushroom soup
1 cup grated cheese (such as cheddar or Colby)
Preheat oven to 350 degrees, and cook macaroni according to package directions. In a large skillet, brown ground beef, add onion and green pepper and cook until onions are translucent. Add tomatoes, catchup, steak sauce, and parsley.
Cook 10 minutes, stir in cooked macaroni, season to taste with salt and pepper, gently mix in cream of mushroom soup, and transfer to a casserole dish lightly sprayed with vegetable oil. Sprinkle cheese over the top, bake until casserole is bubbly, and cheese is lightly browned for about 30 minutes. (Serve about 8)


Bread and Butter Pickles

Wash and cut off ends of 7 (4-inch cucumbers sliced thinly)
1 cup sliced onion
1 sliced pepper (try to get a red one)
2 tablespoons of salt
1 teaspoon celery salt
1 teaspoon mustard seed
Mix 1-cup vinegar and 2 cups of sugar. Mix and boil for 5 minutes. Pour over cucumbers, put into 1 large jar, and refrigerate. Ready to eat the next day. This will keep in the refrigerator for a long time.


Brunch Casserole

¾ lb. Fresh mushrooms
½ cup chopped onions
¼ cup unsalted butter
1 ½ lbs. Of Monterey Jack cheese shredded
1 cup cubed ham
7 large eggs
1 ¾ cups of milk
½ cup of flour
1 tablespoon chopped parsley
1 tablespoon seasoned salt
Wipe the mushroom, clean with a wet cloth, and slice. Sauté mushrooms and onions in butter over medium heat in a skillet until the moisture from the mushrooms has evaporated. This is an important step. The resulting egg dish will be watery if moisture is allowed to stay with mushrooms. Put ½ of cheese on the bottom of greased 9×13” glass plate. Distribute mushrooms and onions over the cheese. Top with ham and remaining cheese. Refrigerate until ready to bake (up to 24 hours in advance). When ready to bake the casserole, break eggs into blender container and add milk, flour, parsley, and seasoned salt. Blend for 30 seconds, pour mixture over a casserole—Bake at 350 degrees for 45 minutes, or until golden brown.


Coating for Chicken or Fish (Alex Thien’s)

4 teaspoons of baking powder
2/3 cup of cornstarch
2/3 cup of cornmeal
1/3 cup of flour
2 teaspoons of salt
Put all the dry ingredients in a bowl stirring with a fork, until they are all blended. Using an electric mixer, just add water to the ingredients at a low to medium speed setting. The secret is using only enough water to give the batter a creamy consistency, as you would do a pancake batter. Dip fish or chicken into batter, and they will be terrific.


Charlie’s Version of Stuvado

1- 6 oz can of tomato paste
1- 12 oz can of tomato paste
Put in blender with 2 glasses of hot water, clean out cans with water, and clean blender with water.
Add 6 Italian sausages plus 2-½ lbs. of chuck or sirloin roast.
Then add the 26-½ oz of Del Monte tomato and basil sauce. Then add 1 Prego sauce traditional. Clean cans with a bit of water.
Add 2 lbs. of chopped meat (chuck or ground round)
1 jumbo egg
½ cup to 1-cup breadcrumbs
¼ cup chopped onion
Also, a bit of parsley and salt & pepper. Make meatballs into the size of golf balls and add them to the sauce.
Cook on low for 2 hours.


Chicago Style Beef (Healthy food)

1 rump roast (about 3 lbs)
1 large celery (diced ½ inch size)
1 medium onion chopped
1 teaspoon garlic salt
Salt and pepper to taste
1 tablespoon soy sauce
2 medium bell green peppers (a cord, then cut in strips & parboiled)
Set the roast in a medium-size oven-proof roasting pan. Cover the roast with water and bring it to a boil. Add all remaining ingredients except peppers and simmer covered for 3 hours or until meat shreds easily with a fork. When the roast is done, remove it from heat and chill in the refrigerator overnight for best results.
To serve, preheat the oven to 325 degrees, slice meat thinly, and put it into a shallow pan in layers. Pour juices over the meat. Add more garlic salt and soy sauce to taste, set bell pepper strips over meat, and reheat in preheated oven for 15 minutes or until hot. Serve on hard rolls; makes 8-12 servings.


Chicken Cacciatore (Healthy food)

8 Chicken thighs
Kosher salt and freshly ground pepper to taste
¼ cup olive oil
2- 4oz cans of sliced drained mushrooms
1-green & 1 red pepper (stems removed, cut into ¼ inch strips)
1-large onion (10 oz) peeled, cut in half stem to tip, and cut into thin strips
1-bay leaf & 1-teaspoon crushed garlic
1-teaspoon fresh rosemary chopped
1 tablespoon flour
1 cup dry white wine
1-28 oz can Hunts peeled tomatoes
2 tablespoons chopped parsley
Place a large deep pan over high heat, season chicken with salt and pepper, and add oil (when oil is hot, carefully add chicken skin side down, brown 3-4 minutes per side. Remove chicken and set aside. Pour off ½ the oil and save.
Put mushrooms in a pan, season with salt and pepper, and cook until golden. Remove to a bowl. Put in saved ½ the reserved oil and all the peppers. Season with salt and pepper, cook for 2-3 minutes, and then put in a bowl with mushrooms. Add the remaining saved oil and the onions, and cook for 3 minutes until lightly golden.
Then add bay leaves, garlic, rosemary, and flour, and cook for 30 seconds. Add wine and cook for 2 minutes. Add tomatoes with juice and chicken, bring to a simmer, and cover; cook 10 minutes; add mushrooms and peppers, and cook 5 minutes uncovered.
Add parsley and adjust the seasoning of the sauce with salt and pepper. Remove bay leaves and serve.


Chicken Chop Suey (Healthy food)

4-ounces mushrooms
3 tablespoons reduced soy sauce
1 tablespoon cornstarch
1 lb. boneless skinless chicken breasts or thighs
1 tablespoon olive oil
½ cup thinly sliced celery
½ cup sliced water chestnuts
½ cup bamboo shoots
1 cup fat-free reduced-sodium chicken broth
2 cups hot cooked white rice or chow mein noodles
Bunch of thinly sliced green onions (optional)
Blend soy sauce with cornstarch in a cup until smooth, and cut the chicken into 1-inch pieces. Heat a large skillet over medium-high heat; add oil, add chicken mixture and celery, and stir-fry for 2 minutes. Add water chestnuts and bamboo shoots, stir-fry for one minute, and add broth and mushrooms. Cook and stir for 3 minutes until chicken is no longer pink; stir the soy sauce mixture, and add to the pan. Cook and stir for 1-2 minutes or until sauce boils and thickens. Serve over rice; garnish with green onions optional. Also, a wok pan is optional too.


Dumplings, My Grandma, Used to Make

2 cups of flour
Less than a ½ cup of milk
½ cup of water
1 egg
1 teaspoon of salt
Mix them all together. Take a tablespoon clump of dough and, using another spoon, drop into boiling soup.


La Vonne’s Chicken Salad (Healthy food)

2 cups chicken breast (boil skin off & crumble)
1 cup thinly sliced celery
1 cup green grapes
1 small can of mandarin oranges (strained)
½ cup of roasted blanched almonds
1 cup real mayonnaise
1 teaspoon salt
1 tablespoon lemon juice
Mix all together and serve.


Chicken Wings (Healthy food)

Preheat oven to 400 degrees
3-lbs. chicken wings
2 eggs beaten
1 cup of Italian bread crumbs
½ cup grated Parmesan cheese
Dip wings into eggs & then seasoned breadcrumbs with Parmesan cheese mixed in. Place on a greased sheet pan with a rim around it, and bake for 45 minutes. Melt ½ stick of butter, pour over the chicken wings and serve.
You may have to add more eggs and breadcrumbs.


Chow Mein Noodle Cookies

1 cup peanut butter
1-12 oz package of semisweet chocolate morsels
1-16oz package chow mein noodles
2 cups of small marshmallows
1 cup of peanuts
Combine peanut butter and morsels in a large microwave container (8-cup measuring cup). Stir until melted, pour over noodles, add marshmallows and peanuts, drop by tablespoons on wax paper, and let set before serving.


Joanie’s Clam Chowder

6-quart pan
2 cans of minced clams
2 cans (10.5 oz) of clam juice
Dice 5 medium raw potatoes
Put in juice from clams; cook with juice (overcook)
Dehydrated onions (put in a hand full)
1 cup carrots cooked & minced (1 large carrot)
1 quart of Riches coffee rich or half-and-half
½ stick of butter
Salt and pepper to taste
1 pinch of minced parsley
Dry potato flakes to thicken (about 3 hands full & dump clams in and eat hardy)
P.S. Never boil; simply heat.


Cranberry Relish

1 lb. Cranberries
1 large orange
2 cups sugar
Put cranberries and whole orange (rind and pulp) through the food chopper, add sugar, and mix thoroughly. Let stand several days (a few hours is good enough)


Crescent Roll Cheese Cake

2 packages of crescent rolls
2-8 oz packages of cream cheese
¾ cup of regular sugar
1 teaspoon vanilla
1 egg yolk
Put 1 crescent roll package on a greased cookie sheet, and spread it to fit it. (Pinch any dough openings in to make it solid) Put filling on top of the dough, and then put the other crescent roll package flattened on top of it. Pinch the edges together all around to seal the dough.
1 egg white
Cinnamon and sugar are mixed (a good sprinkle of cinnamon and a good sprinkle of sugar) and mix with the egg white. Cover the top of the dough with this topping—Bake at 350 for 30 minutes.


Crispix Mix

1 cup Kellogg’s Crispix cereal
1 cup mixed nuts
1 cup pretzels
3 tablespoons of melted butter
¼ teaspoon garlic salt
¼ teaspoon onion salt
2 teaspoons lemon juice
4 teaspoons of Worcestershire sauce
Combine cereal, nuts, and pretzels in a 13×9-inch baking pan and set aside. Stir together the remaining ingredients, gently stirring spices and butter into the cereal mixture until evenly coated. Bake at 250 degrees for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool, and store in an airtight container. Yield about 9 cups.


Dad’s Favorite Cake

1 cup sugar
½ cup of butter
(Cream sugar and butter together)
Add 1 egg
1 cup buttermilk
1 very scant teaspoon of baking soda
(Put soda and milk together)
2 cups of cake flour
1 teaspoon of baking powder
A speck of salt
(Sift together flour, baking powder, and salt,
the rind of orange (grade it off orange)
½ cup of chopped nuts
Bake at 350 degrees for 45 minutes. Put into greased round tube pan.
Topping for orange cake
Take the juice of 2 oranges and strain and add ½ cup of sugar, and mix well. Let dissolve for 15 minutes in the oven at 350 degrees, and then pour over the cake after the cake has been out of the oven for about 15 minutes. When ready to serve, sprinkle with powdered sugar. Make sure you mix again after taking the juice out of the oven; otherwise, the sugar will stay on the bottom.


French Cream Frosting

¼ cup of flour
1 cup of milk
1 teaspoon of vanilla
1 cup of sugar
1 cup of butter
1 cup of nuts (if you wish)
Use ½ cup of milk and 2 ½ tablespoons of flour.
(Make the paste and cook it to look like thick custard).
Beat a ½ lb. butter (must be soft) with ¾ cup of sugar, and cream until fluffy for about 15 minutes. Add flour mixture cooled. Add 1 teaspoon vanilla and cooled milk mixture. Stir until smooth, spreading consistency. Put nuts on top of the cake.
Covers a 9×13 pan.


French Toast

3 eggs
1 teaspoon of sugar
½ teaspoon of vanilla
½ cup milk
¼ teaspoon of salt
4 slices of white bread
Put bread in a pan, pour mixture over bread, coat evenly, and cover and refrigerate overnight.
Bake at 350 degrees for 10 minutes. Check it at 7 minutes to be sure.


French Toast Casserole (Healthy food)

1 long 8 oz. Italian bread without seeds
8 large eggs
3 cups of milk
4 teaspoons of sugar
¾ teaspoons of salt
1 tablespoon vanilla
2 tablespoons of butter cut into small pieces
Lightly grease a 9 x 13 x 2-inch baking dish. Cut bread into 1” slices and arrange one layer on the bottom of a pan. Beat eggs in a large mixing bowl until lightly beaten. Add milk, sugar, salt, and vanilla. Beat 30 seconds to combine. Gently pour over bread in a pan. Being sure to saturate all bread with the mixture. Cover with plastic wrap. Refrigerate for 4 hours or overnight.
Preheat oven to 350 degrees. Uncover the pan, and dot it with butter. Bake for 45-50 minutes or until the bread is puffy and lightly brown. Remove from oven and let stand
5 minutes before serving. Serve with syrup, honey, yogurt, sour cream, or other toppings.


Hamburger Barley Soup (Healthy food)

(Start with a large pan)
1 lb. Hamburger
1 cup chopped onion
1 teaspoon garlic powder
2-14oz. Cans of tomatoes (undrained) cut up or (8 to 10 frozen tomatoes)
1 cup of barley
1 cup cut-up celery
1 cup cut-up carrots
3 beef bouillon
1 teaspoon basil
7 cups of water
1- 9 oz frozen mixed vegetables
Fry hamburger and drain grease. Add the rest of the ingredients except mixed vegetables. Cook 60 minutes. Add mixed vegetables and last 10 minutes.


Hungarian Beef Goulash (Healthy food)

Chop the following into small pieces:
1 lb round steak
1 medium tomato
2 green peppers
2 carrots
1 clove garlic
2 cups of water
2 tablespoons of butter
3 tablespoons of flour
1 tablespoon paprika
¼ teaspoon pepper
1 package of Mrs. Grass onion soup mix
1 package of noodles
In a large skillet, brown the meat in butter and add the remaining ingredients to the skillet. Bring to a boil and let simmer for 10 minutes.
Cook noodles and pour mixture over noodles.


Italian Chili (Healthy food)

1-½ lbs. chop meat (chuck)
1- 16oz can kidney beans (juice and all)
1 can tomato sauce (15 oz)
1 large can of tomatoes (28 oz) or 4 medium fresh tomatoes
1 package chili mix (French’s)
1 medium onion (chopped)
Brown meat, drain off fat and, add the rest of the ingredients, simmer for about 1 hour.


Italian Eggplant Parmesan (Healthy food)

2 medium-size eggplants (about 1 ¼ lb. each, washed and stemmed) sprinkle with salt
1 large onion chopped (1 cup)
A little less than 1 cup of olive oil
1 can (6 oz) tomato paste
2 ¼ cups of water
1 teaspoon leaf basil crushed
½ teaspoon leaf oregano crushed
1 teaspoon salt
¼ teaspoon pepper
1 cup all-purpose flour (about)
3 eggs
¾ lb. mozzarella cheese sliced
1 cup grated Parmesan cheese
Cut eggplant crosswise into slices about ¼ inch thick, put in a colander, and sprinkle with salt. Leave to drain for 30 minutes, wipe dry with a paper towel,  and sauté onion in 2 tablespoons of the oil in a large skillet until tender. Stir in tomato paste, water, basil, oregano, 1 teaspoon salt, and pepper. Cook slowly uncovered for 20 minutes, stirring occasionally. Remove from heat, dust each eggplant slice with flour, dip in beaten eggs, and fry on both sides in hot oil in another skillet until soft and golden, adding more oil as needed. Drain on a paper towel. Line a 2-½ quart shallow baking dish with a little tomato sauce, arranging a layer of eggplant slices over it. Cover with a layer of mozzarella slices, more sauce, and a sprinkle of grated cheese. Repeat layers to use all ingredients. Bake in oven at 350 degrees for 30 minutes or until eggplant is tender and golden on top. Garnish with fresh basil if you wish. Serves 8 people.


Italian Meatball Specialty

1 lb. Ground round
½ cup of breadcrumbs
1 egg with salt and pepper for taste
Mix the meat mixture in a bowl into small balls (into a small golf ball). Place on a greased cookie sheet with an edge. Cook until brown and drain fat.
To make the sauce:
1- 15oz can of tomato sauce
½ cup of water
½ cup of Parmesan cheese
2 tablespoons of diced celery
2 tablespoons of diced onions
Mix all together and pour over meatballs, and bake 10 minutes longer (don’t overcook). It can be used over meatballs or as a sauce over spaghetti.



Italian Salad (Healthy food)

1 head Bibb lettuce
1 head of Romaine lettuce
1 head of Iceberg lettuce
1 avocado diced
1 green pepper sliced
1 small onion minced
8 radishes sliced
1 teaspoon salt
½ teaspoon pepper
½ teaspoon Oregano
½ teaspoon garlic powder
1 ¼ cups olive oil
¼ cup of wine vinegar
Tomato wedges to decorate salad (at own discretion)
½ grated Parmesan cheese.
Clean all lettuce and tear it into pieces. Place all vegetables in a large salad bowl, then season with salt and oregano—mix oil and vinegar in a bottle and drizzle over vegetables. Garnish with tomato wedges and Parmesan cheese. Serves 8.


Italian-Style Meat Loaf (Healthy food)

1 ½ lb lean ground beef
1 can (15 oz) pizza sauce (save the rest)
1 ½ cups (6 oz) shredded Italian blend cheese
½ cup dried Italian bread crumbs
1 egg
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
Lightly coat a 10-inch square (microwave-safe) casserole dish with vegetable oil spray. In a large bowl, mix well with beef, ½ cup pizza sauce, cheese, breadcrumbs, egg, herbs, salt, and pepper.
Shape the meat mixture to form a 9×5-inch loaf, place the loaf in a casserole, and cover the casserole with a lid, leaving corners open to vent steam.
Microwave at 50% power for 18 to 22 minutes; remove from microwave and let stand 5 for minutes. Place the remaining pizza sauce in a small microwave-safe bowl at 50% power. Microwave on high (100% power) for 15-20 seconds or until heated through. You can just top each serving with pizza sauce as you’d like.


Italian Wedding Soup (Part # 1)

1 chicken quartered, put in a big pan, cover with water, salt to taste. Cook over medium heat. After it is cooked, you must remove the skin and bones and cut them into small pieces.
8 oz of ground beef
2 medium onions chopped and divided in half
(Because ½ goes into the meatballs and the other half goes into the soup).
4 eggs separated
Add 3 medium carrots diced to the chicken, and add 4 chopped stalks of celery. Then add 1 gallon of the homemade chicken broth and 1 bouillon cube. Then add 1 cup of uncooked barley. I would consider this healthy food.


Italian Wedding Meatballs (Part #2)

Place beef into a small bowl, mix in ½ onion finely chopped. Add 1 egg, salt, pepper, and enough breadcrumbs to hold the mixture together. Form into balls the size of a walnut set on a flat sheet pan.
In a large saucepan, combine chicken broth and 1 bouillon cube, bring to a boil, add meatballs, and cook for about 30 minutes. When done, remove from the liquid with a slotted spoon and set aside to keep warm.
In a large soup pot, melt butter, and add the carrots, celery, and remaining onions that have been chopped. Sauté until vegetables are softened and caramelized. Add chicken broth and bring to a boil, and then add barley and chopped-up chicken pieces.
Cook for 1 hour or until the barley is tender. Add 1-16 oz frozen chopped spinach thawed and squeezed dry. Add three eggs to a small bowl. Break yolks with a fork and slowly drizzle them into the pot as you whisk them. The soup should look like an egg drop soup.


Jewish Chicken Soup (Healthy food)

1-5 lb chicken
3 medium onions chopped
4 quarts of water, or enough to cover the chicken
16 baby carrots cut in half
3 medium parsnips
8 parsley stems with leaves on them (chopped up)
5 stalks of celery chopped
Salt and pepper to taste
Cover chicken with water, boil for 30 minutes, take out the chicken, keep boiling soup a little longer, refrigerate, and skim off fat after soup sets. Put back on the stove, boil, and chop the chicken into bite-size pieces. Add to soup with rice or noodles.



Lasagna (Healthy food)

1 lb chop meat (chuck)
1 lb Italian sausage (mild)
1 large onion (chopped fine)
2-15oz cans of Hunts tomato sauce
3 oz of Parmesan cheese (grated)
1 teaspoon garlic salt or powder
A pitch of basil leaves crushed
¼ teaspoon oregano
1 lb. Grated mozzarella cheese or more
1-lb. Ricotta cheese or cottage cheese (add one egg to either cheese you use)
Cook 1-lb of lasagna noodles (I like Creamette brand) and boil for 15 minutes using a 9”x13” inch pan
Layer sauce/noodles/cheese/into the for pan, do this until all is gone.
Bake at 375 for 30 minutes. Let stand so juices go into the noodles.


Lemon Torte

1- 9-inch ready-made crust
Bake for 10 minutes and let cool.
1- 8-ounce cream cheese
1 cup of powdered sugar
1 cup cool whip
Blend sugar and cream cheese; fold in cool whip and pour into crust.
1 package of instant lemon pudding and add 1 cup of milk, beat until creamy, and pour over the cream cheese layer. Cover with cool whip and refrigerate.


Mamie’s Noodles

1 egg
½ teaspoon salt
1 cup flour
Beat egg, then add salt and add enough flour to make a stiff dough. Knead for 3 minutes. Cover and let stand for 30 minutes. Roll paper-thin and let dry. Roll loosely like a jelly roll. Cut into 1/8 inch strips (very narrow), unroll and cook in boiling soup until tender.


Mexican Taco Dip

1 can enchilada bean dip
1 large carton of sour cream
1 envelope of taco seasoning dip
Mix the above 3 on a large fancy platter.
Sprinkle one medium chopped onion on top. Add 1 can of black olives (chopped). Shred about ½ a head of lettuce fine. Add 2 tomatoes cut up into small pieces and 1 cup shredded cheddar cheese. Spread dip on a platter, sour cream on top of that, and then everything else.


Monkey Bread

3 tablespoons of butter
1/3 cup packed brown sugar
¼ teaspoon ground cinnamon
1 tablespoon water
1/3 cup chopped nuts (Optional)
1 can refrigerated biscuits (10 biscuits in package)
Combine butter, sugar, cinnamon, and water in a 9-inch round microwave-safe dish with a cone in the center. Microwave uncovered on high for 1 ½ to 2 minutes until the butter melts. Stir in nuts if desired. Separate the 10 biscuits. Cut each biscuit into fourths. Add cut-up biscuit pieces into a brown sugar mixture. Gently stir to coat pieces on all sides.
Microwave uncovered for 2 ½ to 3 minutes or until biscuits are no longer doughy. Let stand for 2 minutes. To serve, invert monkey bread onto a serving dish. Serve warm so you can pull the pieces apart.


Mundrulio from Tuscany, Italy (Mom’s Favorite Healthy food)

1 medium onion chopped
2 tablespoons butter
1 lb. chopped beef (chuck)
Salt and pepper to taste
1 can of French-style string beans
1-10 1/2 oz can of tomato soup
5 medium-boiled potatoes
½ cup of warm milk
1 beaten egg
½ teaspoon salt
½ teaspoon pepper
Brown onion in hot butter, and add meat and seasonings.
Brown and add green beans and soup.
Mash potatoes; add milk, egg, and seasonings—spoon 6 mounds of potatoes over the meat mixture.


Pancakes (Healthy food)

Sift together:
1 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon of salt
Mix in a separate bowl the following:
1 cup of milk
1 egg
1 tablespoon of oil
Then mix and add to the flour mixture.
Bake in a frying pan at medium temperature; test with a drop of water. Or use the grill at 375 degrees. When it bubbles around the top edge, turn it over.


Party Breakfast Omelet

(Use a large frying pan).
½ loaf of Italian bread cut into small pieces
Drizzle one stick of melted butter over the bread.
Shred 8 oz. of Mozzarella or cheddar cheese.
2 cans drained mushrooms chopped
½ Green pepper chopped
1 cup of cook bacon or ham cut up (or combines both)
2 cups of tomatoes cut up
1 onion chopped fine
1 teaspoon dried mustard
1 dozen. eggs
2 cups of milk
Layer veggies over bread and pour eggs with milk overall. Set overnight. When ready, bake at 325 degrees for 1 hour.


Party Punch Quencher

2- 46oz. Cans of pineapple juice
5 lemons
1 dozen oranges
1-quart ginger ale
Cherries (in ice cubes)
Sliced oranges on top
Mix in a punch bowl and serve.


Pineapple Cranberry Relish

1 20-oz can of crushed pineapple
1 large thin-skinned navel orange unpeeled
1 12-oz package of fresh cranberries washed
1 cup of sugar
Drain syrup from pineapple, chop orange, and cranberries until cut into coarse pieces either in a food processor or blender. Pour into a bowl; add pineapple and sugar, and cover with plastic wrap. Stand at room temp overnight and store in the refrigerator.


Pineapple Party Salad

2- 20 oz cans of crushed pineapple
2 cups of finely chopped celery
2- 3 oz packages of lemon Jell-O
1 cup chopped pecans or walnuts
1- 8 oz cream cheese
1- 8 oz package of Cool Whip
Drain pineapple (2 cups of juice), heat to boiling, add Jell-O, and stir until melted. Add soft and broken-up cream cheese and beat until smooth. Add pineapple, celery, and nuts. Chill until thickened; add cool whip and fold in gently. Then put it into a large Jell-O mold.


Pizza Burgers (Healthy food)

1 cup chopped onion
1 tablespoon of oil
1 lb. Italian sausage (a must)
1- 8 oz. can of tomato sauce
1-14.5 oz. can of diced tomatoes
1- 4 oz. can of mushrooms (drained)
½ teaspoon of salt
1/8 teaspoon of pepper
1 cup of shredded mozzarella
Italian seasoning to taste
Cook onion in oil till clear. Add sausage cooked until done. Add sauce, mushrooms, salt, pepper, and Italian seasoning.
Use 1 dozen sesame hard rolls, cut them in half, and add the sauce into the rolls. Sprinkle mozzarella cheese on top—option to serve with bread and butter pickles and potato chips.


Polenta (Healthy food)

Heat to boiling 6 cups of water in a large pan
Mix 2 cups of yellow cornmeal & 2 teaspoons of cold water (when the 6 cups of water begin to boil, quickly add the cold water/yellow cornmeal mixture to boiling water, stirring constantly!) Cook until thickened. Cover and continue cooking over low heat for 10 minutes or longer if it is not thick. Pour into a large, greased cookie sheet.


Potato Salad (Healthy food)

5 lbs. Idaho potatoes boiled with skins on
4 bunches of green onions
Sprinkle sugar to your taste
Handful of parsley
½ to 1 lb. of bacon cooked crisp (drain off fat)
Take a ½ quart jar of mayonnaise and 1 pint of sour cream mixed together. Let potatoes stand for a while before adding mayonnaise and sour cream, and then pour over all.
Salad Dressing #1
½ cup olive oil
½ cup vegetable oil
¾ cups of sugar
1 teaspoon salt
1 teaspoon dried mustard
1 ½ tables spoons of poppy seeds (optional)
1 ½ tablespoons minced onion
1/3 cup white vinegar.


Salmon Shortcake Biscuits

2 cups of flour
4 teaspoons baking powder
¾ teaspoons salt
5 tablespoons butter
¾ to 1 cup of milk
Cut butter into the mix and sift dry ingredients. Add enough milk to dampen dry ingredients and form a ball. Place on floured board and knead for 1 minute. Roll or pat to ¾ inch and cut with floured biscuit cutter or glass. Place on a greased baking cookie sheet and bake for 15 minutes at 425 degrees. Just before serving split biscuits, pour creamed salmon on top of biscuits.


Creamed Salmon (Healthy food)

2 ½ tables spoons of flour
2 tablespoons of butter
1 cup of milk
1 can of salmon
1 #2 can of peas
¼ teaspoon of salt
1/8 teaspoon of pepper
Mix flour and melted butter on top of a double boiler. Add milk gradually, constantly stirring until smooth, and cook until thickened. Add flaked salmon and heat thoroughly.


Seafood Salad (Healthy food)

1 package (8 oz) crab flakes
2 medium celery stalks chopped small
3 tablespoons finely chopped onions
1 lb Ragu Alfredo
Mix all the above, then add
1 lb of any cooked pasta to the mixture.


Shrimp Creole

1 lb. fresh shrimp & 1 onion & celery leaves (cook altogether) Melt 2 tablespoons of butter with a 1-large clove of garlic with
1 cup sliced onion
1/3 cup chopped green pepper
16 oz can tomatoes
1 ½ teaspoons of salt
1 dash of pepper
Pinch of margarine
Dash of cayenne pepper
6 cups fluffy cooked rice
Cook shrimp for about 5 minutes; melt butter and Add garlic (put toothpicks in to take out after)
Add sliced onions and chopped pepper; cook until onions are transparent. Add tomatoes, salt, pepper, and margarine. Simmer for 20 minutes or longer; taste, add more salt or pepper if you’d like to. Remove garlic, and add shrimp. Heat and serve on rice.
How to make 3 heaping cups of white fluffy cooked rice:
1) Put 1 cup of uncooked rice, 2 cups of cold water, and
1-teaspoon salt in a 2-quart saucepan.
2) Bring to a vigorous boil
3) Turn down the heat as low as possible. Cover the pan with a lid. Leave over low heat for 14 minutes
4) Add butter to taste and serve.


Spinach Dip

1 package (10 oz.) frozen chopped spinach (thawed and drained).
1 container (16 oz.) sour cream
1 cup Hellmann’s low-fat mayonnaise dressing
3 long green onions chopped
1 package (1.4 oz.) Knorr vegetable soup and recipe mix
(1-can (8 oz.) water chestnuts drained and chopped, which is optional)
1 large unsliced oval or a round loaf of fancy bread. Hollowed out (with the cube size bread pieces taken out to use for dipping)
In a medium bowl, stir all ingredients until well mixed. Cover; chill for 2 hours to blend flavors. Stir before serving. If desired- spoon into hollowed-out bread for a gorgeous effect. I would consider this somewhat healthy food.



1 stick of butter (8 tablespoons)
1 large chopped onion (1 & 1/2 cups)
4 stalks of celery chopped
2 teaspoons of salt
1 teaspoon of pepper
1 tablespoon poultry seasoning (optional)
2 tablespoons of chopped parsley
2 cups hot water or chicken soup
2 lbs. of chopped gizzards
1 loaf of bread cut up into cubes (if you have time, allow to dry overnight)
Melt butter, and add onion and celery. Sauté until the onion is clear. Add gizzards. Brown and cover till done. 15-20 minutes at medium heat. If boiling, turn the heat low, or gizzards will get hard.
Pour mixture over cut-up bread. Add water or chicken soup overall. Mix well.


Stuvado Sicilian Meal

2 lbs. Pork neck bones
1 lb. ground chuck
1 lb. ground round
10 Italian sausage
1- 26 ½ oz Del Monte tomato and basil sauce
1 Prego sauce traditional
1- 12 oz can of tomato paste
1- 6 oz can of tomato paste
(3-6) fresh or frozen tomatoes
Simmer over low heat for 3 hours
Serve with 1 lb. of angel hair, regular spaghetti, or 2 lbs. of ravioli. Serve with grated Parmesan cheese.


Potato Salad (Healthy food)

5 lbs. Idaho potatoes boiled with skins on
4 bunches of green onions
Sprinkle sugar to your taste
A handful of parsley
½ to 1 lb. of bacon cooked crisp (drain off fat)
Take a ½ quart jar of mayonnaise and 1 pint of sour cream mixed. Let potatoes stand for a while before adding mayonnaise and sour cream, and then pour over all.


Biscotti Italian Christmas Cookies (Healthy food)

2 cups of butter (1lb)
5 ½ cups of sugar (cream butter and add together).
In another large bowl measure
9 cups of flour
6 teaspoons of baking powder
3 teaspoons of salt
(Sift together dry ingredients very well)
Add 12 eggs, one at a time, into a dry mixture alternately until moist, then add more dry mixture until all are used. Add one teaspoon of anise extract and 4 teaspoons of vanilla. Then add 1 lb of roasted almonds, and mix very thoroughly by hand. Cover everything with a plastic bag and store it in the refrigerator overnight.
The next day, put flour on the breadboard, take a hand full of the dough, and roll it into the shape of a 16×3 inch long roll by hand. Turn oven on to 350 degrees and grease 3 cookie sheets. (Bake two rolls on each cookie sheet at a time) After they are baked, place them on a cooling rack. Slice them diagonally carefully while warm, about 1 inch wide. Cool thoroughly and put into gigantic popcorn tin lined with a plastic bag.


Cathy Ruth’s Paper Bag Apple Pie

(Use Macintosh or Granny Smith apples or a combination)
4 or 5 large baking apples peeled, sliced, and cored (about 6 cups)
1 cup of sugar divided
2 tablespoons + ½ cup flour (divided)
½ teaspoon groundnut Meg
1 unbaked deep dish (9” pastry shell)
1 tablespoon lemon juice
½ cup (1 stick) butter at room temperature
1 large brown paper bag
Toss apples with ½ cup of sugar, 2 tablespoons flour, and nutmeg in the bowl. Spoon into pastry shell and drizzle with lemon juice; preheat oven to 425 degrees.
To make the topping, combine the remaining ½ cup sugar, ½ cup flour, and butter. Cut with a hand-held pastry blender (or 2 knives) until the mixture is combined and crumbly; sprinkle over apples, covering the entire top. Slide the pie into a brown paper bag, fold the open end over twice, and staple it. Place on a large cookie sheet; do not let the bag touch sides of the oven. Bake for one hour, remove from oven, and split the paper bag open. Remove the pie and cool it on the wire rack. Serves 8.



Chocolate Fudge (Dr. Baugrud’s Favorite)

3-cups (18 oz) Hershey’s semi-sweet chocolate chips
1 (14 oz) can Eagle Brand sweetened condensed milk
(Non-evaporated milk)
1-dash of salt
½ to 1 cup of chopped nuts
1 ½ teaspoons vanilla extract
In a microwavable saucepan, melt chocolate chips with Eagle Brand and salt. Remove from heat. Stir in nuts and vanilla. Mix thoroughly. Spread evenly into an aluminum foil-lined 8 or 9-inch pan. Chill for 2 hours until firm. Turn fudge upside down onto a cutting board. Peel off the foil and cut it into (1-inch squares. Then store leftovers covered in the refrigerator.


Carrot Cake

2 ½ cups of flour
Add 1 ½ teaspoons of baking soda
Then add 1 ½ cups of granulated sugar
Be sure to add 1 teaspoon of baking powder
1 ½ teaspoons of cinnamon
1 teaspoon of salt
½ cup of vegetable oil
1 teaspoon vanilla
½ cup of milk
1 ½ cups of grated carrots
2 eggs
½ cup finely chopped walnuts
Combine dry ingredients & set aside. Combine oil, vanilla, milk, and carrots, eggs and mix well. Then slowly add dry ingredients to liquid ingredients, mixing well after each addition. Stir in nuts, and pour batter into a greased 9×13 inch baking pan—Bake at 350 degrees for 30 minutes.
Cream cheese frosting:
(All the following at room temperature)
3 tables spoons of butter
1-3 oz package of cream cheese
1 cup of confectioner sugar
1 teaspoon of vanilla.
Cream together butter and cream cheese, beat in sugar a little at a time, add vanilla, and beat until smooth and creamy.


Taffy Apple Salad

3 granny smith apples
3 regular size Snicker bars
1- 8 oz carton of cool whip
2-8 oz crushed pineapple drained
½ cup lightly salted peanuts
Peel apples and core, cut into bite-size pieces, add drained pineapple, cut bars into bite-size pieces, add to mix, add peanuts (halved), add Cool Whip, refrigerate, and stir before serving.
Note: It may become syrupy if made too far in advance.
To double: Double all ingredients except use  3-8 oz cans of pineapple and a 12 oz carton of cool whip.



Zucchini Squares

Cook until tender, 6-8 cups of peeled and seeded zucchini. Cut slices like an apple pie. After cooked, add:
1 cup sugar
½ teaspoon nutmeg
½ teaspoon of salt
2/3 cups lemon juice
½ teaspoon cinnamon
Take ½ cup mixture and set aside to thicken the crust topping
3 cups of flour
½ cup of butter
1 cup sugar
Mix until crumbly
Put ½ of the mixture in a 9×13-inch pan. Bake at 375 degrees for 15 minutes or until brown. Place zucchini filling over the crust, top with the remaining crust with an added teaspoon of cinnamon, and Bake at 375 degrees for 30 minutes. Tastes just like an apple pie.


Apple Crisp

Place 6 cups of sliced peeled apples in a 6×10-inch baking dish. Mix with a fork until crumbly, and sprinkle over apples the following:
1 cup of sugar
1 cup of flour
1 teaspoon baking powder
¼ teaspoon of salt
1 egg
After putting dry ingredients on top of the apples, pour over all ½ cup of melted and cooled butter, and sprinkle generously with cinnamon. Bake at 350 degrees for 30 to 40 minutes. Serve it with ice cream or whipped topping.

OPTION Cherry Crisp (double the above ingredients)

I used 10 cups of cherries in a 9×13-greased pan. No cinnamon – use only ½ cup of butter melted and cooled—Bake at 350 for 1 hour. Check at 40 minutes.


Banana Nut Bread

2 cups of sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon of salt
½ cup of butter
1 cup of sugar
2 eggs
2 cups of mashed bananas (4 large bananas)
1 cup of chopped walnuts
Sift flour, baking soda, baking powder, and salt (together in a separate pan)
Cream butter in another pan and add sugar gradually,
Add eggs one at a time beating well after each addition. Add dry ingredients and bananas alternately to creamed mixture. Folds in nuts and pour into the buttered bread pan (9 ½ x 5 ½ x 3 inches).
Bake at 350 degrees for 1 hour, look at it and possibly put it back in 20 minutes more if needed. Double the recipe and make two at a time. Test it with a toothpick; it is done if it comes out dry. I would consider this healthy food.


Belgian Waffle Mix

1 package of dry yeast
2 cups lukewarm milk
4 eggs separated
1 teaspoon vanilla
2 ½ cups of flour (sifted)
½ teaspoon of salt
1 tablespoon of sugar
½ cup melted butter
Sprinkle yeast over warm milk, and stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt, and sugar, and add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff. Carefully fold into batter. Let the mixture stand in a warm place for bout 45 minutes or until it doubles in bulk. Use 1 1/3 cups of mix per waffle. Sprinkle with powdered sugar.


Mom’s Cannoli Filling

1 lb. package of ricotta cheese (or 12 oz package)
½ cup of powdered sugar
½ cup milk chocolate chips
½ cup of chopped walnuts or pistachio nuts
1- 8 oz package of Cool Whip with real cream
¼ teaspoon vanilla
Soften ricotta cheese with powdered sugar, and fold in Cool Whip. Add chips, nuts, and vanilla. Add a dash of cinnamon. Fills about 1-½ dozen cannoli shells.
1) cream cheese instead of ricotta cheese
2) semi-sweet miniature chips instead of milk chocolate chips
Maraschino cherries on each end are cut into quarters for decoration.


Crushed Pineapple Pie

2 tablespoons of cornstarch
½ cup of sugar
½ teaspoon of salt
1 can crushed pineapple 20 oz
2 eggs separated
1 tablespoon of lemon juice
1 baked pre-made pie crust shell
Mix the first 3 ingredients, add pineapple, and cook until clear and thickened. Add beaten egg yolks and cook for 1 minute. Cool, and add lemon juice. Pour into baked shell. Top with meringue made by folding 4 tablespoons of sugar to stiffly beaten egg whites. Bake at 325 degrees till the egg whites topping has a brown tip.


Four-Layer Delight Cake

1 cup flour
½ cup butter
½ cup pecans finely grounded
Mix together like pie crust and press into 9×13-inch pan sides and bottom to form the crust—Bake at 350 degrees for 15 minutes and cool.
1-8 oz cream cheese
1 cup powdered sugar
1-8 oz carton of Cool Whip
Beat cream cheese and powdered sugar until light and creamy. Fold in cool whip, and spread over cooled crust.
2 small boxes of instant pudding (chocolate)
3 cups of milk
1-8 oz carton Cool Whip
Beat on a low mixer setting for 2 minutes, pour over the cheese mixture, top with Cool Whip, and refrigerate.



Chocolate Cherry Bars

1 package of fudge cake mix
1-24 oz cherry pie filling
1 teaspoon almond extract
Stir until well-mixed, and spread into a 1-inch jelly roll pan. Bake at 350 degrees for 25–30 minutes.
Immediately after removing from the oven, stir together in a small pan following:
1 cup of sugar
5 tablespoons of butter
1/3 cup of milk
Boil together, constantly stirring for 1 minute. Remove from heat. Stir in a 1-6 oz package of chocolate chips until smooth. Pour over bars while still hot. Cool, and cut into pieces.


Chocolate Éclair Cake Mom Used to Make For Dad

Line 9×13-inch pan with graham crackers.
(2 Packages of Graham crackers=11 double sheets) Then whip together 2 small packages of French vanilla instant pudding and 3 cups of milk.
Fold in an 8-oz package of cool whip and 1 teaspoon of vanilla. Put ½ of the mixture on top of the crackers and then another layer of crackers on top of that. Then add half of the mix on top of the crackers. Then add more crackers. Frost with a can of chocolate frosting mix. (Put the can in hot water to make it softer and easier to spread)


Home-Made Frosting:

Put in a small pan the following:
1 cup of sugar
5 tablespoons of butter
1/3 cup of milk
Boil all together, constantly stirring for 1 minute. Remove from heat; stir in a 1-6oz package of chocolate chips until smooth. Pour over the cake while still hot, cool, and refrigerate.


Coffee Cake

1 cup of softened butter
2 cups of sugar
2 eggs
1 teaspoon vanilla
1 cup of sour cream
2 cups of flour
1 teaspoon baking powder
½ teaspoon of salt
1 cup of nuts
2 teaspoons of cinnamon
1 cup of brown sugar
Cream butter and sugar. Add eggs and vanilla, fold in sour cream, and add dry ingredients. Pour ½ of the batter into a greased 9 x 13-inch pan. Combine the topping ingredients in a small bowl. Sprinkle ½ of the topping over the batter. Pour the rest of the batter into the pan, and top with the remainder of the topping—Bake at 350 degrees for 40 minutes.


Cranberry Salad

3 cups miniature marshmallows
¾ cup sugar
1 lb. Cranberries ground
1 can (15 oz) crushed pineapple drained (about 1 cup)
½ pint whipping cream whipped
½ cup chopped walnuts
In a mixing bowl, combine marshmallows, sugar, and cranberries. Cover with plastic wrap and refrigerate overnight. Before serving, add pineapple and walnuts, then mix, and fold in whip cream. Makes 8-10 servings.


Cinnamon Bread

½ cup sugar
½ teaspoon salt
4 teaspoons baking powder
2 cups of flour
1 large egg
¾ cup of milk
¼ cup of melted unsalted butter
1 tablespoon of sugar
¼ teaspoon of cinnamon
Put sugar, salt, baking powder, and flour in the work bowl of the food processor, and break an egg into a cup with a pouring spout. Add milk and melted butter. If you don’t have a food processor, sift dry ingredients into a large mixing bowl, then add egg, milk, and butter. Beat with an electric mixer until combined and smooth batter results. Pour batter into a well-greased 10-inch glass pie plate, mix sugar and cinnamon in a small cup, then sprinkle evenly over batter in a pie plate—Bake in preheated oven for 20 minutes at 400 degrees.



Slovak Crescent Butter Horns

4 cups of flour
½ teaspoon of salt
Use 1 oz of compressed yeast or (1 package of dry yeast)
Add 1 teaspoon of vanilla
1 ½ cups of butter (3 sticks)
3 large egg yolks slightly beaten
½ cup of sour cream
Powdered sugar



Sift flour and salt into a large bowl, crumble and yeast over the flour. Add vanilla and butter; mix with a pastry blender until the ingredients resemble pie dough. Add egg yolks and sour cream. Mix until well blended. Refrigerate overnight.
Divide dough into 6 balls. Cover the board with powdered sugar and roll out the dough until it is a little thinner than pie dough. (Cut into pie wedges 2 ½ inches wide at the base and 5 inches long) Put half to one teaspoon of filling on the bottom of the triangle and roll it up. Place on ungreased cookie sheets (pointed side down). Bake at 325 degrees for about 12-15 minutes. Sprinkle with powdered sugar when serving. The recipe makes about 80 horns.
3 egg whites
1 cup of sugar
1 cup grounded walnuts
1 teaspoon cinnamon
Beat egg whites until stiff, beat sugar into egg whites, and fold walnuts and cinnamon into egg mixture.


Mom’s Special Cake

Use a regular box of German chocolate cake
(Make according to box directions)
Cool the cake, then with a wooden spoon, use the handle to poke holes in the cake. Then, pour a jar of Mrs. Riches Butterscotch Carmel over the top. Cool and put cool whip on top of the cake. Break up Heath bars into bite-size pieces and spread them over the top.


Pineapple Jell-O Dessert

Combine 2- 1lb 4 oz cans of crushed pineapple
Add 2 cups finely crushed celery
2- 3 oz packages of lemon Jell-O
1 cup chopped pecans or walnuts
1-8 oz package of cream cheese
Don’t forget to add a 1-8 oz package of cool whip
Drain the cans of pineapple juice to make about 2 cups of juice. Heat it to boiling. Then add Jell-O, and stir until melted. After that, add softened cream cheese (a little at a time) and beat the mixture until smooth. Add pineapple, celery, and nuts. Chill until thickened. Then add the Cool Whip. Put into a large Jell-O mold. Refrigerate overnight.


Pineapple Cake

1 package Duncan Hines deluxe yellow cake mix
4 eggs
¼ cup of oil
1 small can of mandarin oranges with liquid (beat together for 4 minutes)
Pour into greased 9×13-inch pan, and bake at 350 degrees for 30-35 minutes.
The Frosting
Mix a 20-oz can of crushed pineapple with liquid and 1 package of instant vanilla pudding, and fold in an 8 oz carton of Cool Whip. Put on top of the cake.


Fruitcake Donna’s & Joan

2 cups of Brazil nuts
Add ½ cup of pecans
½ cup of walnuts
Use ½ cup of whole almonds (blanched)
½ lb. of pitted dates
8 oz of both green and red cherries
(You can use regular cherries in a jar)
Mix all the above in a large bowl and add sifted ingredients on top and mix well
¾ cup of flour
¾ cup of sugar
½ teaspoon of baking powder
Add sifted dry ingredients on top of nuts & mix well
Beat 3 eggs and add
1 teaspoon vanilla
and mix into the fruit mixture, then line 2 bread pans with wax paper and bake at 300 for 1 hour and 45 minutes.


Sally’s Cheese Cake

Graham cracker crust:
4 cups of graham cracker crumbs = (2 packages of graham crackers which are 11 sheets of crackers)
4 oz. of melted butter
½ cup of sugar
1 tablespoon of cinnamon
Mix all ingredients in a bowl, firmly pressing the mixture against the bottom and sides of an angel food container that has been coated with softened butter.

Cream cheese mixture:

(For the Angel food cake pan, use ½ of the ingredients below)
3 lbs. Of cream cheese (use 5-8oz. Packages of cheese,
5 eggs, 1 cup of sugar, and 2 tablespoons of vanilla.
Preheat oven to 300 degrees.
Then whip cream cheese, eggs, sugar, and vanilla together in a large bowl until smooth. Pour into crust and bake at 300 degrees for 45 minutes. Remove from oven and cool for about 45 minutes.
Sour cream topping:
Use 16 oz. of sour cream
1 cup of sugar,
1 tablespoon of vanilla. Put into a large bowl; Whip together sour cream, sugar, and vanilla until smooth. Carefully add the sour cream mixture over the cooled cake. Bake an extra ½ hour. Remove from oven and completely cool before refrigerating.


Key Lime Pie

4 eggs
½ cup of lime juice
1 can condensed milk
6 tablespoons of sugar
½ teaspoon cream of tartar
Preheat oven to 350 degrees. Beat 3 egg yolks. Add milk and lime juice, and then beat until stiff. Then beat 1 egg white until stiff. Fold 4 egg yolks into the mixture plus the 1 egg yolk into the mixture, and pour it into a 9-inch pie shell of graham cracker crumbs (Baked shell).
Beat 3 egg whites and blend in 6 tablespoons of sugar and ½ teaspoon of cream of tartar. Beat until it forms peaks. Bake until egg whites are golden brown.


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