Haake Family Cookbook

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First Home on Montgall in Kansas City


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The Haake Family Cookbook

Copyright 2013 - Family Cookbook Project and recipe contributors

All rights reserved. Reproduction in whole or in part without written

permission is prohibited.

Published by Family Cookbook Project, LLCPO Box 262 W Simsbury CT 06092

Family Cookbook Project - Helping families collectcherished recipes forever. Visit us on the Web atwww.familycookbookproject.com


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Mom and Dad's Engagement Picture


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Home on 52nd Street in Kansas City


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Family History

Our parents, Don Haake and Mary Jane Denman, met in theearly 1940s in Kansas City, Missouri. This was during WorldWar II when most young men were serving overseas in themilitary. Our dad was called to duty in Fort Leavenworth,Kansas, but was rejected by the army due to stomach ulcers.This left him as one of the few eligible bachelors in KansasCity. Our dad, always full of bravado, used to claim he coulddate any girl in Kansas City.

Our parents were a study of contrasts in most respects. Ourmother was a reserved young woman who graduated from St.Mary College with a major in art. Our dad, brash andoutgoing, was forced to drop out of high school at 16 due tohis father's death. Both our grandfathers died when ourparents were 16 - Joe Haake of double pneumonia, and JoelDenman of a fractured skull due to a fall on the ice.Ironically, Grandpa Joe was a butcher and Grandpa Joel wasa surgeon.

After college Mom worked as an artist at Hallmark makingone dollar an hour. Mom stayed at Hallmark for a year, thenworked as a secretary to make a better salary. Dad worked forPrier Brass, a company started by his Uncle Herman Hodesand three brothers George, Henry, and John. The companysold plumbing supplies and is still in existence. Today, the

Hodes Company is headed by Herman Joseph Hodes II, thethird generation of family and fiftieth grandchild of theoriginal founder.

Kansas City during the 30s and 40s was a cultural center formusic jazz, blues, and big band. Due to the colorful andinfluential Pendergast political machine, prohibition wasntenforced in Kansas City, drawing musicians from everywhere

in the 20s and 30s. Our parents danced to the big band soundat the Muelbach Hotel in downtown Kansas City. Their song


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was, That Old Black Magic by Glenn Miller and hisorchestra, released in 1942.

When Dad asked Mom to marry him, she didnt answerimmediately, but took time to think it over. Were not surehow long Mom kept Dad waiting for her answer.

Our parents were married at 9:00 a.m. on May 1, 1943 in St.Peters Catholic Church. Breakfast was immediately after theceremony at the Belleview Hotel. An afternoon reception was

held later on in the day.

Mom and Dad took the train to Chicago for their honeymoonand stayed at the Palmer House. When they returned toKansas City, they lived with Nonny, our maternalgrandmother. When they could afford it, our parents movedinto an apartment. Donald Jr. (aka Skip) was born on January25, 1944. When our parents landlord noticed that Mom waspregnant again later that year, she slipped an eviction noticeunder their door. Judy was born on May 1, 1945, Jeanne onFebruary 27, 1947, and Jane on August 17, 1948.

In the meantime, Mom and Dad had moved to a bungalow at6426 Montgall. The house had a side porch with a whitepicket railing and mature trees.

By Annes birth on September 23, 1951, it was time to move

again, this time to 15 East 52nd Street. The house was largeenough to accommodate a growing family, with a huge frontporch that wrapped around the side of the house. The newhome was around the corner from Visitation Catholic Churchwith the elementary school within walking distance.

During this time, Betty was born on March 13, 1953, andGeorge on December 30, 1954.

Grandmother Haake, most of Dads brothers, and Nonny


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lived close by in Kansas City. Weekends were often spentwith cousins, aunts, and uncles. Nonny was a tremendous

help to Mom, coming over every Tuesday to babysit and letMom use her car for errands.

The Hodes Company made the decision to expand byopening warehouses in several cities. Dad was offered theIndianapolis position. Dad always wanted to be his own boss,so this was the perfect opportunity. The move was a difficultone for the family, having to leave Nonny, Grandma Haake,

and all our friends and relatives.

In November of 1957, Dad, Nonny, Skip, Judy, Jeanne, Jane,Anne, and Betty piled in the station wagon and headed forIndianapolis. Mom, who was 7 months pregnant with Martha,took the plane with George who was three at the time. Georgerefused to get on the plane and screamed so loud that the pilothad to carry him onboard.

The car trip was memorable with every kid (except Skip andJeanne) throwing up at least once. Nonny became so efficientin getting rid of the mess that Dad barely had to slow downthe car as Nonny tossed it from a pan out the window.

Our Indianapolis home was at 3959 Carrollton Avenue, about7 blocks from St. Joan of Arc church and school. Theneighborhood was full of kids the Cliffords, McCauleys,

OLaughlins, Hennesseys, McCrocklins, Rennicks, andBeaches. It was a great place to grow up.

Skip started freshman year at the Latin School while the restof the school-aged kids went to Joan of Arc. Indianapolis wasdifferent from Kansas City, a lot more conservative. But Dadloved it, becoming its loudest cheerleader, especially whenthe Colts came to town in the 80s. He and Mom were

enthusiastic fans and would attend some of the games eventhough they had to sit in the nosebleed section.


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The family continued to grow with Martha, born onDecember 30, 1957, and Mary on February 17, 1962. Herman

Hodes eventually decided to close the Indianapoliswarehouse. Dad bought a plumbing supply company fromLes Lambourne, partnering with Jack Quatman, a cop wholived on the next block of Carrollton Avenue. The companymoved to 25th and Central.

By the end of the 60s, Judy and Jeanne were married, the firstgrandchild was born, and Skip was ordained a priest.

Dad eventually had to close his business. The BarryCompany hired Dad to work in accounting. Mom and Dadput the Carrollton Avenue house up for sale in the early 70sand moved to 5410 North Pennsylvania.

In the 70s, Skip, Jane, Anne, and Betty were married, andmore grandchildren were born. The family gathered often forholidays and summer picnics. Mom went back to work as asecretary at school 96. There, she formed friendships, manyof which lasted the rest of her life. Nonny had to give up herapartment in Kansas City and move to a nursing home closeto Mom in Indianapolis.

In the 80s, Martha married and moved to Chicago, Bettymoved to Texas, and Anne to Oklahoma. Skip had alreadymoved from the Chicago area to New Jersey. Dad was cutting

back his hours at work and thinking about retirement. He andMom enjoyed their new-found freedom with all the kids ontheir own. They loved taking short trips, especially if itinvolved betting on the horses!

In 1988, Dad suffered a stroke while at work. In the monthsthat followed, he recovered enough to go back to work threedays a week. In the beginning of January of 1989, Nonny

died at the age of 94. Nonny was a wonderful grandmother,kind, loving, and generous.


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On April 6, 1989, Mom and some of the sisters were havinglunch at Betty's in-laws. We received a call from Mary that

one of Mom and Dads neighbors had seen Dad collapsed onthe front porch. An ambulance had been called and Dad wastaken to the hospital. Mom and Judy rushed to the hospital tofind that Dad had succumbed to a massive heart attack. Thefuneral was the following Monday with Dads five brothersin attendance. Arnie, Dads twin, was especially distraught atlosing his brother. Even though its been many years, we stillmiss our hard-working, fun-loving Dad.

The 90s brought more changes to the family. Mary gotmarried, Betty moved back to Indiana, Skip moved toVermont, Mom sold the Pennsylvania Avenue house to moveto an apartment, and the first great-grandchild was born. In1992, grandchild Ellen Beuoy (daughter of John and Jeanne)developed a juvenile form of ovarian cancer. The family wasa great source of comfort and support during her year and ahalf of treatment. Ellen passed away in November of 1993.She is loved and missed by everyone.

In 2000, the entire family gathered to celebrate Moms 80thbirthday. The weekend included dinner at BravosRestaurant, brunch at Jeannes, and a family day at Judys.

In the 2000s, Betty moved to Arizona, Martha moved toTennessee, and more great-grandchildren were born. John

Curran (Judys husband) developed multiple myeloma due tohis exposure to Agent Orange during his service in Vietnam.His death was a severe blow to the family who will alwaysmiss his easy and off-beat sense of humor.

In 2010, the family gathered for Moms 90th birthday party.Mom was not her usual self after the celebration, so we madean appointment to see her doctor. A CAT scan showed that

Mom had suffered a small stroke. We were hoping for a fullrecovery, but Mom continued to have problems with memory


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and confusion.

In 2011, Mom moved to an assisted living facility. Thetransition was not quite as easy as we hoped, but Mom wasadjusting. In early January, 2012, while Mom was walking toGeorges car for their weekly grocery run, Mom tripped andhit her head on the sidewalk. At the hospital, we were toldMom had broken her hip. During surgery, Mom had anotherstroke. The family decided to move Mom to hospice care.The whole family spent many hours in the hospice with

Mom. She recognized all of us with big smiles. On themorning of January 15, we lost our wonderful mother. Thefuneral was at St. Luke Catholic Church with family friend,Father Jeff Godecker officiating. Cousins Peggy, Kathy, andPatty (Arnies daughters) drove from Kansas City to attendthe service. Mom was laid to rest next to our Dad.

With love and respect for our parent and the sacrifices theymade to raise us and provide a happy home for their childrenand grandchildren.


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ContributorsContributorsContributorsContributors

Ameera Haake

Anne HuntzingerBeth Kanter

Betty Smith

Betty Smith/Rosemary Haake

Dad

Diane Smith

Diane Smith and Cameron Ragan

Emily Boch

Emily Teegarden

George Haake

Jane Peters

Jeanne Beuoy

Jennifer LaMarca

Jill Amonette

Jody Bailey

Judy Curran

Katie Hyatt

Lisa Curran

Martha Teegarden

Mary McPherson

Mike and Niccole Beuoy

Mom

Nonny

Paul Haake

Rosemary Haake


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Table of Contents

Appetizers & BeveragesBread and MuffinsSoups, Stews, Salads and SaucesMain Courses: Beef, Pork and Lamb

Main Courses: Seafood, Poultry, Pasta and CasserolesVegetables and Vegetarian DishesDesserts, Pies, Cakes and CookiesMiscellaneousIndex of Recipes


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Appetizers & Beverages


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Home on Carrollton Avenue in Indianapolis


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Betty and Diane

Grape Jelly Meatballs CrockpotGrape Jelly Meatballs CrockpotGrape Jelly Meatballs CrockpotGrape Jelly Meatballs CrockpotBetty Smith

1 large bag of frozen meat balls1 large bag of frozen meat balls1 large bag of frozen meat balls1 large bag of frozen meat balls

1 large jar of grape jelly1 large jar of grape jelly1 large jar of grape jelly1 large jar of grape jelly1 jar of chili sauce1 jar of chili sauce1 jar of chili sauce1 jar of chili sauce

Place all in crockpot and cook at least 4 hours

Alfredo meatballsAlfredo meatballsAlfredo meatballsAlfredo meatballsKatie Hyatt

2 jars Alfredo sauce2 jars Alfredo sauce2 jars Alfredo sauce2 jars Alfredo sauce1 bag of frozen meatballs1 bag of frozen meatballs1 bag of frozen meatballs1 bag of frozen meatballs

Place all ingredients in crockpot.Cook low for about 4-5 hours or high 2-3 hours.


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Sausage MushroomsSausage MushroomsSausage MushroomsSausage MushroomsAnne Huntzinger

2 packages mushrooms2 packages mushrooms2 packages mushrooms2 packages mushrooms1 pound pork sausage (hot or regular)1 pound pork sausage (hot or regular)1 pound pork sausage (hot or regular)1 pound pork sausage (hot or regular)2 cans golden mushroom soup2 cans golden mushroom soup2 cans golden mushroom soup2 cans golden mushroom soup

Clean mushrooms and pop out stems. Stuff cap of mushroom withraw sausage. Place in pan and cover with soup. Bake at 325 for 1and 1/2 hours.

Jesse, Jill, and Nathan


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Cheese BallCheese BallCheese BallCheese BallJill Amonette

1 package Budding Beef (chopped)1 package Budding Beef (chopped)1 package Budding Beef (chopped)1 package Budding Beef (chopped)2-8 oz. packages cream cheese (softened)2-8 oz. packages cream cheese (softened)2-8 oz. packages cream cheese (softened)2-8 oz. packages cream cheese (softened)2 tbsp. Accent seasoning2 tbsp. Accent seasoning2 tbsp. Accent seasoning2 tbsp. Accent seasoning2 tbsp. Worchestshire sauce2 tbsp. Worchestshire sauce2 tbsp. Worchestshire sauce2 tbsp. Worchestshire sauceGreen onionsGreen onionsGreen onionsGreen onions

Blend all ingredients together. Shape into a ball.

Fruit dipFruit dipFruit dipFruit dipKatie Hyatt

FruitFruitFruitFruitCool whip (can use fat free)Cool whip (can use fat free)Cool whip (can use fat free)Cool whip (can use fat free)1/2 small box any flavor pudding mix--We like the white chocolate flavor1/2 small box any flavor pudding mix--We like the white chocolate flavor1/2 small box any flavor pudding mix--We like the white chocolate flavor1/2 small box any flavor pudding mix--We like the white chocolate flavor

Thaw cool whip, add 1/2 dry pudding mixture, stir together toblend.

Use as a dip with any fruit.


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Nonny skateboarding in the backyard of ourCarrolton Avenue home

Nonny's Brandy Alexander FrappeNonny's Brandy Alexander FrappeNonny's Brandy Alexander FrappeNonny's Brandy Alexander FrappeJudy Curran

1/2 cup creme de cocoa1/2 cup creme de cocoa1/2 cup creme de cocoa1/2 cup creme de cocoa

1/2 cup brandy1/2 cup brandy1/2 cup brandy1/2 cup brandy1 qt. vanilla ice cream (softened)1 qt. vanilla ice cream (softened)1 qt. vanilla ice cream (softened)1 qt. vanilla ice cream (softened)

Combine and beat with mixer

Personal Notes:Personal Notes:Personal Notes:Personal Notes: I sure remember Nonny serving these - they wereso yummy!!!!


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Avocado and Goat Cheese DipAvocado and Goat Cheese DipAvocado and Goat Cheese DipAvocado and Goat Cheese DipJudy Curran

3 avocados chunked3 avocados chunked3 avocados chunked3 avocados chunkedsalt and peppersalt and peppersalt and peppersalt and peppergarlic clovegarlic clovegarlic clovegarlic clove1 t lime juice1 t lime juice1 t lime juice1 t lime juice4 oz cream cheese4 oz cream cheese4 oz cream cheese4 oz cream cheese4 oz goat cheese4 oz goat cheese4 oz goat cheese4 oz goat cheese

blend all ingredients with a mixer

Serve with pita chips or similar cracker

Pineapple Cheese SpreadPineapple Cheese SpreadPineapple Cheese SpreadPineapple Cheese SpreadAnne Huntzinger

8oz. cream cheese8oz. cream cheese8oz. cream cheese8oz. cream cheese

1/2 c. crushed pineapple, drained well1/2 c. crushed pineapple, drained well1/2 c. crushed pineapple, drained well1/2 c. crushed pineapple, drained well1/4 c. celery1/4 c. celery1/4 c. celery1/4 c. celery1/4 c. green onion1/4 c. green onion1/4 c. green onion1/4 c. green onion1/4 c. chopped pecans1/4 c. chopped pecans1/4 c. chopped pecans1/4 c. chopped pecans1/2 t salt1/2 t salt1/2 t salt1/2 t salt

Mix all ingredients together. Chill 1 hour. Great served with Ritzcrackers.

Mary, Gage, and Darryl


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Buffalo Chicken DipBuffalo Chicken DipBuffalo Chicken DipBuffalo Chicken DipMary McPherson

1 8oz block of Philadelphia Cream Cheese softened1 8oz block of Philadelphia Cream Cheese softened1 8oz block of Philadelphia Cream Cheese softened1 8oz block of Philadelphia Cream Cheese softened1/4 cup ranch dressing1/4 cup ranch dressing1/4 cup ranch dressing1/4 cup ranch dressing1/4 cup (minimum) Frank's Buffalo Sauce (add more to taste)1/4 cup (minimum) Frank's Buffalo Sauce (add more to taste)1/4 cup (minimum) Frank's Buffalo Sauce (add more to taste)1/4 cup (minimum) Frank's Buffalo Sauce (add more to taste)1 large and 1 small can of chicken1 large and 1 small can of chicken1 large and 1 small can of chicken1 large and 1 small can of chicken

Mix all and microwave for 3 minutes stirring at 1 1/2.Serve with round bite sized Tostitos.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: Easy and delicious!

Simple lemon sodaSimple lemon sodaSimple lemon sodaSimple lemon sodaPaul Haake

Juice from 1/2 small lemonJuice from 1/2 small lemonJuice from 1/2 small lemonJuice from 1/2 small lemon2 tsp. sugar, or to taste2 tsp. sugar, or to taste2 tsp. sugar, or to taste2 tsp. sugar, or to tasteIceIceIceIce

12 oz. cold seltzer12 oz. cold seltzer12 oz. cold seltzer12 oz. cold seltzer

This is a not-too-sweet, refreshing alternative to canned soda.

Juice half of the lemon into a large cup and remove seeds. Addsugar and mix until dissolved. Add ice, seltzer, and stir severaltimes.

Shrimp DipShrimp DipShrimp DipShrimp DipAnne Huntzinger

1 8 oz. cream cheese - room temperature1 8 oz. cream cheese - room temperature1 8 oz. cream cheese - room temperature1 8 oz. cream cheese - room temperature1 cup chopped shrimp - i buy cocktail shrimp1 cup chopped shrimp - i buy cocktail shrimp1 cup chopped shrimp - i buy cocktail shrimp1 cup chopped shrimp - i buy cocktail shrimp1/4 c mayo1/4 c mayo1/4 c mayo1/4 c mayo2 T catsup2 T catsup2 T catsup2 T catsup1 T lemon juice1 T lemon juice1 T lemon juice1 T lemon juice

1 small onion diced1 small onion diced1 small onion diced1 small onion diceddash of saltdash of saltdash of saltdash of saltdash of worcestershire saucedash of worcestershire saucedash of worcestershire saucedash of worcestershire sauce


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mix all ingredients and chill for at least 2 hours. serve with wheatthins

Cream Cheese SpreadCream Cheese SpreadCream Cheese SpreadCream Cheese SpreadMartha Teegarden

8 oz cream cheese softened8 oz cream cheese softened8 oz cream cheese softened8 oz cream cheese softenedDried cranberriesDried cranberriesDried cranberriesDried cranberriesPecansPecansPecansPecans

2 tbsp OJ2 tbsp OJ2 tbsp OJ2 tbsp OJ3 packet of Spenda3 packet of Spenda3 packet of Spenda3 packet of Spenda

Bake pecans for 5 minutes in 350 degrees oven. While pecans arebaking, chop dried cranberries. Chop pecans. Add all ingredientstogether. Serve with Ginger crackers (found them at Walgreens).

CHICK 'N DIPCHICK 'N DIPCHICK 'N DIPCHICK 'N DIPMary McPherson

1 package dry Hidden Valley Ranch Dip1 package dry Hidden Valley Ranch Dip1 package dry Hidden Valley Ranch Dip1 package dry Hidden Valley Ranch Dip2 large cans chicken2 large cans chicken2 large cans chicken2 large cans chicken1 cup Hellman's mayo1 cup Hellman's mayo1 cup Hellman's mayo1 cup Hellman's mayo1 8oz Philly cream cheese1 8oz Philly cream cheese1 8oz Philly cream cheese1 8oz Philly cream cheese

Drain chicken and put in a mixing bowl.Use mixer to shred.Add all other ingredients, blend with mixer and chill.Serve with crackers.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: From a friend at work. Always a pitch-in favorite.


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Laurie's DipLaurie's DipLaurie's DipLaurie's DipJudy Curran

8 oz. cream cheese (softened)8 oz. cream cheese (softened)8 oz. cream cheese (softened)8 oz. cream cheese (softened)3 boulion cubes desolved ( I put in some water and nuke)3 boulion cubes desolved ( I put in some water and nuke)3 boulion cubes desolved ( I put in some water and nuke)3 boulion cubes desolved ( I put in some water and nuke)1/3 cup mayo1/3 cup mayo1/3 cup mayo1/3 cup mayo1t beau monde ( I usually do not put this in as it is hard to find)1t beau monde ( I usually do not put this in as it is hard to find)1t beau monde ( I usually do not put this in as it is hard to find)1t beau monde ( I usually do not put this in as it is hard to find)

Mix all ingredients together and enjoy

This is very good with veggies. We like it as a dip for steak

fondue.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: This is manadory for us when we have Fondue.

Berry and Banana SmoothieBerry and Banana SmoothieBerry and Banana SmoothieBerry and Banana SmoothieRosemary Haake

1 frozen sliced banana1 frozen sliced banana1 frozen sliced banana1 frozen sliced banana1/2 cup fresh orange juice1/2 cup fresh orange juice1/2 cup fresh orange juice1/2 cup fresh orange juice1 cup hulled strawberries1 cup hulled strawberries1 cup hulled strawberries1 cup hulled strawberries1 cup blackberries1 cup blackberries1 cup blackberries1 cup blackberries1 3/4 cups fat-free plain Greek yogurt1 3/4 cups fat-free plain Greek yogurt1 3/4 cups fat-free plain Greek yogurt1 3/4 cups fat-free plain Greek yogurt1 T. honey1 T. honey1 T. honey1 T. honey

Place all ingredients in a blender; process until smooth.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: A great and delicious way to get your fruit on-the-

run in the morning or for an afternoon break.

Cucumber SandwichesCucumber SandwichesCucumber SandwichesCucumber SandwichesMary McPherson

1 cucumber1 cucumber1 cucumber1 cucumber1 8oz cream cheese1 8oz cream cheese1 8oz cream cheese1 8oz cream cheese1 T mayo1 T mayo1 T mayo1 T mayo

1 T sour cream1 T sour cream1 T sour cream1 T sour creamParty ryeParty ryeParty ryeParty ryeDillDillDillDill


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Mix cream cheese, mayo, sour cream and chill. Spread on bread.Top with sliced cucumber and sprinkle with dill.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: Better when chilled. If making a lot, use waxpaper to layer on cookie sheet.

Anne and Emily

REUBEN DIPREUBEN DIPREUBEN DIPREUBEN DIPEmily Boch

2 (8oz.) cream cheese2 (8oz.) cream cheese2 (8oz.) cream cheese2 (8oz.) cream cheese1 1/2 c. mayo1 1/2 c. mayo1 1/2 c. mayo1 1/2 c. mayo2 (4 oz.) pkgs. corned beef2 (4 oz.) pkgs. corned beef2 (4 oz.) pkgs. corned beef2 (4 oz.) pkgs. corned beef8 oz. shredded swiss cheese8 oz. shredded swiss cheese8 oz. shredded swiss cheese8 oz. shredded swiss cheese8 oz. sour cream8 oz. sour cream8 oz. sour cream8 oz. sour cream2 Hawaiian bread bowl loaf2 Hawaiian bread bowl loaf2 Hawaiian bread bowl loaf2 Hawaiian bread bowl loaf

Mix together cream cheese, mayo, and sour cream. Stir in dicedcorned beef and swiss cheese. Cut top off Hawaiian bread. Pull outbread. Save all pieces of bread to use for dipping. Put mixture incenter of bread. Put on tray and bake at 350. Pull apart second loafof bread and use for dipping as well. ENJOY!


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Andy, Gracie, Katie, and JP

Bean and corn saladBean and corn saladBean and corn saladBean and corn saladKatie Hyatt

1 15.5 oz can black beans, rinsed and drained1 15.5 oz can black beans, rinsed and drained1 15.5 oz can black beans, rinsed and drained1 15.5 oz can black beans, rinsed and drained1 can of corn, drained1 can of corn, drained1 can of corn, drained1 can of corn, drainedGrape tomatoes, chopped- as many as you likeGrape tomatoes, chopped- as many as you likeGrape tomatoes, chopped- as many as you likeGrape tomatoes, chopped- as many as you like1/4 cup red onion, chopped1/4 cup red onion, chopped1/4 cup red onion, chopped1/4 cup red onion, chopped3 tbsp extra virgin olive oil3 tbsp extra virgin olive oil3 tbsp extra virgin olive oil3 tbsp extra virgin olive oil

1 or 2 tbsp apple cider vinegar depending on taste1 or 2 tbsp apple cider vinegar depending on taste1 or 2 tbsp apple cider vinegar depending on taste1 or 2 tbsp apple cider vinegar depending on taste1 envelope of ranch1 envelope of ranch1 envelope of ranch1 envelope of ranch

Combine beans, corn, tomato, onion. Mix olive oil, 1 package ofdry ranch, and apple cider vinegar. Add mixture to the beans andcorn, stir to coat. Marinate in the refrigerator 30 minutes.

Serve with tortilla chips or wheat thins when used as a salsa.

Can also be a side item or salad when eaten without chips.


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JP, Annie, and Gracie

Ritzy Salmon PateRitzy Salmon PateRitzy Salmon PateRitzy Salmon PateAnne Huntzinger

1 - 15 and 1/2 can salmon, drained1 - 15 and 1/2 can salmon, drained1 - 15 and 1/2 can salmon, drained1 - 15 and 1/2 can salmon, drained8oz. cream cheese8oz. cream cheese8oz. cream cheese8oz. cream cheese1/2 small onion, grated or minced1/2 small onion, grated or minced1/2 small onion, grated or minced1/2 small onion, grated or minced1 T lemon juice1 T lemon juice1 T lemon juice1 T lemon juice

1 heaping teaspoon horseradish1 heaping teaspoon horseradish1 heaping teaspoon horseradish1 heaping teaspoon horseradish1/2 c minced pecans1/2 c minced pecans1/2 c minced pecans1/2 c minced pecans2 T minced parsley2 T minced parsley2 T minced parsley2 T minced parsley

Bring cream cheese to room temperature and mash. mash salmon.combine salmon, cream cheese, onion, lemon juice andhorseradish. place on a sheet of plastic wrap and form into a roll.refrigerate overnight. before serving roll log in pecans and parsley.serve with crackers or thin slices of bread.


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Bloody MarysBloody MarysBloody MarysBloody MarysMartha Teegarden

1 V-8 Spicy Tomato Juice (large can)1 V-8 Spicy Tomato Juice (large can)1 V-8 Spicy Tomato Juice (large can)1 V-8 Spicy Tomato Juice (large can)Lee & Perrin Worcestershire SauceLee & Perrin Worcestershire SauceLee & Perrin Worcestershire SauceLee & Perrin Worcestershire SauceTobascoTobascoTobascoTobascoCelery SaltCelery SaltCelery SaltCelery SaltVodka or RumVodka or RumVodka or RumVodka or Rum

GarnishmentGarnishmentGarnishmentGarnishmentCeleryCeleryCeleryCeleryOlivesOlivesOlivesOlives

LimeLimeLimeLime

In large pitcher, add V-8 juice, 10-15 drops of Tobasco, 20 secondflow of Worcestershire Sauce, stir. Pour into individual glasseswith Vodka or Rum. Add celery salt on top, garnish with celery,olives and squeezed lime.

Mom with Peyton Manning (before

the restraining order)

Super Bowl dipSuper Bowl dipSuper Bowl dipSuper Bowl dipBetty Smith

1 pkg of Jimmy Dean Sausage1 pkg of Jimmy Dean Sausage1 pkg of Jimmy Dean Sausage1 pkg of Jimmy Dean Sausage1 can of Rotel (drained)1 can of Rotel (drained)1 can of Rotel (drained)1 can of Rotel (drained)1 pkg of 8 ounces of cream cheese1 pkg of 8 ounces of cream cheese1 pkg of 8 ounces of cream cheese1 pkg of 8 ounces of cream cheese

Fritos or Party Rye'sFritos or Party Rye'sFritos or Party Rye'sFritos or Party Rye's

Brown sausage and drain. In a crockpot put in cooked sausage,Rotel and cream cheese, put on high until melted and hot, then low


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to keep it hot.

For a big party I usually get 3 of everything, for one of the sausageI get 1 one hot sausage to spice it up some.

Serve with Fritos or Party Rye's

Personal Notes:Personal Notes:Personal Notes:Personal Notes: This recipe was given to me by my sister-in-lawSandy. This is a real crowd pleasure, don't plan to have any extra!!

Queso in the CrockpotQueso in the CrockpotQueso in the CrockpotQueso in the CrockpotEmily Teegarden

1 pound Ground Beef1 pound Ground Beef1 pound Ground Beef1 pound Ground Beef1 package Taco Seasoning1 package Taco Seasoning1 package Taco Seasoning1 package Taco Seasoning1 pound Hot Breakfast Sausage1 pound Hot Breakfast Sausage1 pound Hot Breakfast Sausage1 pound Hot Breakfast Sausage2 pounds Velveeta2 pounds Velveeta2 pounds Velveeta2 pounds Velveeta2 cans Rotel (diced tomatoes with green chiles)2 cans Rotel (diced tomatoes with green chiles)2 cans Rotel (diced tomatoes with green chiles)2 cans Rotel (diced tomatoes with green chiles)

Brown the beef in a large frying pan. Drain the fat and return to thepan. Mix in the taco seasoning as instructed on package. Oncedone, add to crock pot.

Brown the hot sausage in the same pan. Once cooked through,drain the fat and add it to the crock pot with the beef.

Cut up Velveeta into cubes. Add the cheese and tomatoes to thecrock pot. Stir until well combined.

Cook on low until all melty and gooey, about 30 minutes to anhour.

Serve with chips, veggies, or on top of hot dogs.


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Warm Cranberry Walnut BrieWarm Cranberry Walnut BrieWarm Cranberry Walnut BrieWarm Cranberry Walnut BrieRosemary Haake

One 8-oz. round Brie cheeseOne 8-oz. round Brie cheeseOne 8-oz. round Brie cheeseOne 8-oz. round Brie cheese3T. dried cranberries3T. dried cranberries3T. dried cranberries3T. dried cranberries1 tsp. chopped fresh thyme1 tsp. chopped fresh thyme1 tsp. chopped fresh thyme1 tsp. chopped fresh thyme1 T. chopped walnuts, toasted1 T. chopped walnuts, toasted1 T. chopped walnuts, toasted1 T. chopped walnuts, toastedWhole grain crackersWhole grain crackersWhole grain crackersWhole grain crackers

Preheat oven to 350 degrees. Using a serrated knife, removetopmost rind from cheese; discard rind. Place cheese, cut side up,

in a small ovenproof baking dish; sprinkle with cranberries andthyme. Top evenly with nuts. Bake for 15 minutes or until cheeseis soft and warm. Serve with crackers.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: Be sure to buy dried cranberries and not Craisinswhich are sweetened. Delicious fall appetizer!

Parmesan Rounds with LoxParmesan Rounds with LoxParmesan Rounds with LoxParmesan Rounds with Lox Jeanne Beuoy

4 oz. (1 cup) shredded fresh Parmesan cheese4 oz. (1 cup) shredded fresh Parmesan cheese4 oz. (1 cup) shredded fresh Parmesan cheese4 oz. (1 cup) shredded fresh Parmesan cheese1/4 teaspoon coarsely ground black pepper1/4 teaspoon coarsely ground black pepper1/4 teaspoon coarsely ground black pepper1/4 teaspoon coarsely ground black pepper3 oz. lox (cold-smoked salmon)3 oz. lox (cold-smoked salmon)3 oz. lox (cold-smoked salmon)3 oz. lox (cold-smoked salmon)2 tablespoons sour cream2 tablespoons sour cream2 tablespoons sour cream2 tablespoons sour creamFresh dill sprigsFresh dill sprigsFresh dill sprigsFresh dill sprigs

Heat oven to 400F. For each round, spoon 2 teaspoons cheese

onto ungreased cookie sheet; pat into 2-inch round. Place rounds 2inches apart. Sprinkle each with pepper.

Bake at 400F. for 6 to 8 minutes or until edges are light goldenbrown. (Do not overbake.) Immediately remove from cookie sheet;place on wire racks. Cool 5 minutes or until completely cooled.

To serve, top each round with lox, about 1/4 teaspoon crme

frache and dill sprig. Serve immediately, or cover and refrigerateuntil serving time.


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Cob Salad DipCob Salad DipCob Salad DipCob Salad DipBetty Smith

1 package(s) (8-ounce) PHILADELPHIA Cream Cheese, softened1 package(s) (8-ounce) PHILADELPHIA Cream Cheese, softened1 package(s) (8-ounce) PHILADELPHIA Cream Cheese, softened1 package(s) (8-ounce) PHILADELPHIA Cream Cheese, softened1/4 cup(s) KRAFT ROKA Blue Cheese Dressing1/4 cup(s) KRAFT ROKA Blue Cheese Dressing1/4 cup(s) KRAFT ROKA Blue Cheese Dressing1/4 cup(s) KRAFT ROKA Blue Cheese Dressing1 cup(s) finely chopped iceberg lettuce1 cup(s) finely chopped iceberg lettuce1 cup(s) finely chopped iceberg lettuce1 cup(s) finely chopped iceberg lettuce1/2 cup(s) chopped OSCAR MAYER CARVING BOARD Oven Roasted1/2 cup(s) chopped OSCAR MAYER CARVING BOARD Oven Roasted1/2 cup(s) chopped OSCAR MAYER CARVING BOARD Oven Roasted1/2 cup(s) chopped OSCAR MAYER CARVING BOARD Oven Roasted

Turkey BreastTurkey BreastTurkey BreastTurkey Breast2 hard-cooked eggs, finely chopped2 hard-cooked eggs, finely chopped2 hard-cooked eggs, finely chopped2 hard-cooked eggs, finely chopped2 small plum tomatoes, finely chopped2 small plum tomatoes, finely chopped2 small plum tomatoes, finely chopped2 small plum tomatoes, finely chopped1 avocado, pitted and diced1 avocado, pitted and diced1 avocado, pitted and diced1 avocado, pitted and diced

1/4 cup(s) ATHENOS crumbled Blue Cheese1/4 cup(s) ATHENOS crumbled Blue Cheese1/4 cup(s) ATHENOS crumbled Blue Cheese1/4 cup(s) ATHENOS crumbled Blue Cheese4 slice(s) OSCAR MAYER Bacon, crisply cooked and crumbled4 slice(s) OSCAR MAYER Bacon, crisply cooked and crumbled4 slice(s) OSCAR MAYER Bacon, crisply cooked and crumbled4 slice(s) OSCAR MAYER Bacon, crisply cooked and crumbledWHEAT THINS Big SnacksWHEAT THINS Big SnacksWHEAT THINS Big SnacksWHEAT THINS Big Snacks

1.Mix cream cheese and dressing until well blended; spread ontoserving plate or bottom of pie plate. Refrigerate 1 hour.2.Top with layers of all remaining ingredients.3.Serve with WHEAT THINS.

Jeanne, Mary, Judy, Mom, andJane on Mothers' Day


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Cream Cheese Wrapped Dill PicklesCream Cheese Wrapped Dill PicklesCream Cheese Wrapped Dill PicklesCream Cheese Wrapped Dill PicklesJeanne Beuoy

8 kosher dill pickles, whole8 kosher dill pickles, whole8 kosher dill pickles, whole8 kosher dill pickles, whole8 ounces cream cheese, softened8 ounces cream cheese, softened8 ounces cream cheese, softened8 ounces cream cheese, softened4 ounces sour cream (or you can use all cream cheese)4 ounces sour cream (or you can use all cream cheese)4 ounces sour cream (or you can use all cream cheese)4 ounces sour cream (or you can use all cream cheese)3 ounces meat (deli-sliced rare roast beef, not ultra thinly sliced)3 ounces meat (deli-sliced rare roast beef, not ultra thinly sliced)3 ounces meat (deli-sliced rare roast beef, not ultra thinly sliced)3 ounces meat (deli-sliced rare roast beef, not ultra thinly sliced)

Using paper towels, gently pat the pickles and the meat slices dry.

Combine the cream cheese and sour cream (if using) together in asmall bowl.

On a cutting board, lay out 1 slice of deli meat and gently spreadwith cheese mixture.

Lay one pickle along the edge of the meat and roll up tightly.

Repeat with remaining meat, cheese & pickles, then cover andrefrigerate overnight.

Before serving, slice pickles into 1/2-3/4 inch rounds with a sharpknife.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: Addictive!

Alex, Martha, Sam, and Emily atSam's graduation


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7 Layer Frito Dip7 Layer Frito Dip7 Layer Frito Dip7 Layer Frito DipMartha Teegarden

Frito Lay Bean dipFrito Lay Bean dipFrito Lay Bean dipFrito Lay Bean dip2 Guacamole's (ripe)2 Guacamole's (ripe)2 Guacamole's (ripe)2 Guacamole's (ripe)Guacamole Mix (found in the produce section)Guacamole Mix (found in the produce section)Guacamole Mix (found in the produce section)Guacamole Mix (found in the produce section)Sour CreamSour CreamSour CreamSour CreamSalsaSalsaSalsaSalsaBlack OlivesBlack OlivesBlack OlivesBlack OlivesShredded Cheddar CheeseShredded Cheddar CheeseShredded Cheddar CheeseShredded Cheddar CheeseGreen OnionsGreen OnionsGreen OnionsGreen OnionsFrito Lay Scoop ChipsFrito Lay Scoop ChipsFrito Lay Scoop ChipsFrito Lay Scoop Chips

In serving dish, layer the following in order: Frito lay bean dip,guacamole mix( mix the 2 avocado's with the guacamole mix,follow directions on package), sour cream, salsa, chopped blackolives, shredded cheese and green onions. Chill and serve withFrito lay scoop chips.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: This recipe is a must have for celebrations with

our family...everyone enjoys it!

Vince and Jenny


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Tex Mex DipTex Mex DipTex Mex DipTex Mex DipJennifer LaMarca

3 medium avocados3 medium avocados3 medium avocados3 medium avocados2 T lemon juice2 T lemon juice2 T lemon juice2 T lemon juice1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt1/4 tsp. pepper1/4 tsp. pepper1/4 tsp. pepper1/4 tsp. pepper8 oz. sour cream8 oz. sour cream8 oz. sour cream8 oz. sour cream1/2 c. mayonnaise1/2 c. mayonnaise1/2 c. mayonnaise1/2 c. mayonnaise1 package taco seasoning mix1 package taco seasoning mix1 package taco seasoning mix1 package taco seasoning mix2 (10.5 oz.) cans of refried beans2 (10.5 oz.) cans of refried beans2 (10.5 oz.) cans of refried beans2 (10.5 oz.) cans of refried beans1 bunch green onions1 bunch green onions1 bunch green onions1 bunch green onions

3 medium tomatos (2 c. chopped)3 medium tomatos (2 c. chopped)3 medium tomatos (2 c. chopped)3 medium tomatos (2 c. chopped)7 oz. can pitted black olives drained & chopped7 oz. can pitted black olives drained & chopped7 oz. can pitted black olives drained & chopped7 oz. can pitted black olives drained & chopped8-12oz. grated cheddard cheese8-12oz. grated cheddard cheese8-12oz. grated cheddard cheese8-12oz. grated cheddard cheese2 packages of tortillas chips2 packages of tortillas chips2 packages of tortillas chips2 packages of tortillas chips

Mash avocados. Add lemon juice. Combine mayonnaise, sourcream and taco seasoning. Spread beads on large serving dish. Topwith salt and pepper, then avocado, then mayonnaise/sour cream/seasoning mix, then onions, tomatoes, olives and finally the

cheese. Serve with tortilla chips.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: Enjoy!

Matt and Emily


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BBQ Chicken NachosBBQ Chicken NachosBBQ Chicken NachosBBQ Chicken NachosEmily Teegarden

2 pounds Corn Tortilla Chips2 pounds Corn Tortilla Chips2 pounds Corn Tortilla Chips2 pounds Corn Tortilla Chips1 1/2 pounds cooked, shredded Chicken1 1/2 pounds cooked, shredded Chicken1 1/2 pounds cooked, shredded Chicken1 1/2 pounds cooked, shredded Chicken1 pint BBQ sauce1 pint BBQ sauce1 pint BBQ sauce1 pint BBQ sauce1 quart Nacho Cheese/ Queso Sauce, recipe below1 quart Nacho Cheese/ Queso Sauce, recipe below1 quart Nacho Cheese/ Queso Sauce, recipe below1 quart Nacho Cheese/ Queso Sauce, recipe below

Nacho Cheese/ Queso Sauce:Nacho Cheese/ Queso Sauce:Nacho Cheese/ Queso Sauce:Nacho Cheese/ Queso Sauce:

1 pound pasteurized cheese (Velveeta)1 pound pasteurized cheese (Velveeta)1 pound pasteurized cheese (Velveeta)1 pound pasteurized cheese (Velveeta)4 ounces shredded Cheddar cheese4 ounces shredded Cheddar cheese4 ounces shredded Cheddar cheese4 ounces shredded Cheddar cheese

8 ounces shredded Monterey Jack cheese8 ounces shredded Monterey Jack cheese8 ounces shredded Monterey Jack cheese8 ounces shredded Monterey Jack cheese1 (14 ounce) can tomatoes with green chilies (Rotel)1 (14 ounce) can tomatoes with green chilies (Rotel)1 (14 ounce) can tomatoes with green chilies (Rotel)1 (14 ounce) can tomatoes with green chilies (Rotel)1 tomato, diced1 tomato, diced1 tomato, diced1 tomato, diced1/2 jalapeno pepper, finely diced1/2 jalapeno pepper, finely diced1/2 jalapeno pepper, finely diced1/2 jalapeno pepper, finely diced1/2 red onion, finely diced1/2 red onion, finely diced1/2 red onion, finely diced1/2 red onion, finely diced1/2 teaspoon ground black pepper1/2 teaspoon ground black pepper1/2 teaspoon ground black pepper1/2 teaspoon ground black pepper2 green onions, chopped (for topping)2 green onions, chopped (for topping)2 green onions, chopped (for topping)2 green onions, chopped (for topping)

Combine all ingredients in a medium saucepan, over medium heat.

Stir until melted.

For Nachos: Arrange tortilla chips on a large serving platter, or onindividual plates. Cover with the shredded chicken. Top with BBQsauce, then smother with the Nacho Cheese/Queso sauce. Enjoy!

Pizza Bites with QuinoaPizza Bites with QuinoaPizza Bites with QuinoaPizza Bites with Quinoa Emily Teegarden

1 cup uncooked quinoa1 cup uncooked quinoa1 cup uncooked quinoa1 cup uncooked quinoa2 large eggs2 large eggs2 large eggs2 large eggs1 cup chopped onion1 cup chopped onion1 cup chopped onion1 cup chopped onion1 cup shredded mozzarella cheese1 cup shredded mozzarella cheese1 cup shredded mozzarella cheese1 cup shredded mozzarella cheese2 teaspoons minced garlic2 teaspoons minced garlic2 teaspoons minced garlic2 teaspoons minced garlic1/2 cup fresh basil, chopped (or 2 tablespoons dried)1/2 cup fresh basil, chopped (or 2 tablespoons dried)1/2 cup fresh basil, chopped (or 2 tablespoons dried)1/2 cup fresh basil, chopped (or 2 tablespoons dried)1/2 cup cherry tomatoes, diced1/2 cup cherry tomatoes, diced1/2 cup cherry tomatoes, diced1/2 cup cherry tomatoes, diced

1/2 teaspoon salt1/2 teaspoon salt1/2 teaspoon salt1/2 teaspoon salt1 teaspoon paprika1 teaspoon paprika1 teaspoon paprika1 teaspoon paprika1 teaspoon dried oregano1 teaspoon dried oregano1 teaspoon dried oregano1 teaspoon dried oreganoPizza sauce for dippingPizza sauce for dippingPizza sauce for dippingPizza sauce for dipping


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Place the quinoa and two cups of water in a covered pot. Bring toboil and then simmer for 20 minutes or until quinoa is tender.

Preheat oven to 350 degrees.Mix together all ingredients, except pizza sauce, in a mediummixing bowl.Distribute mixture into a greased mini muffin tin, filling each cupto the top (one heaping tablespoon each), and press down gently tocompact.Bake for 15 to 20 minutes. Cool for 10 minutes before removingfrom the pan. Serve warm with sauce for dipping.

Nonny's Hors d'oeuvresNonny's Hors d'oeuvresNonny's Hors d'oeuvresNonny's Hors d'oeuvresBetty Smith

1 jar of green olives sliced with pimentos1 jar of green olives sliced with pimentos1 jar of green olives sliced with pimentos1 jar of green olives sliced with pimentos2 cups of SHARP cheddar cheese shredded (I use the cheese that is already2 cups of SHARP cheddar cheese shredded (I use the cheese that is already2 cups of SHARP cheddar cheese shredded (I use the cheese that is already2 cups of SHARP cheddar cheese shredded (I use the cheese that is already

shredded just make sure it is Sharp)shredded just make sure it is Sharp)shredded just make sure it is Sharp)shredded just make sure it is Sharp)1 can of 8 ounces of Hunt's tomato sauce1 can of 8 ounces of Hunt's tomato sauce1 can of 8 ounces of Hunt's tomato sauce1 can of 8 ounces of Hunt's tomato sauce4 chopped green onions4 chopped green onions4 chopped green onions4 chopped green onions1/4 cup of olive oil1/4 cup of olive oil1/4 cup of olive oil1/4 cup of olive oil

party ryeparty ryeparty ryeparty rye

Mix all ingredients except the party rye.Refrigerate at least 2 hours ( I have made it the night before and itturns out fine)On a large cookie tray place party rye and then spread a goodamount of the mixture.

There are two ways you can cook it

1. Under the broiler for 3 to 4 minutes (just keep checking til thecheesestarts to bubble)


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2. Or you could bake them for 5 to 7 minutes if you would like theparty rye to be a little toasted, again keep checking until the cheese

starts to bubble.Enjoy!!

Personal Notes:Personal Notes:Personal Notes:Personal Notes: What can I say, Nonny was a wonderfulGrandmother, she brought us love, laughter and lots of fun to allour lives.

Champagne Four WaysChampagne Four WaysChampagne Four WaysChampagne Four WaysRosemary Haake

Kir Royale:Kir Royale:Kir Royale:Kir Royale:Two oz. framboiseTwo oz. framboiseTwo oz. framboiseTwo oz. framboiseOne bottle crme de cassis (black current liqueur)One bottle crme de cassis (black current liqueur)One bottle crme de cassis (black current liqueur)One bottle crme de cassis (black current liqueur)ChampagneChampagneChampagneChampagne

Champagne Limoncello Cocktail:Champagne Limoncello Cocktail:Champagne Limoncello Cocktail:Champagne Limoncello Cocktail:1 lemon rind strip1 lemon rind strip1 lemon rind strip1 lemon rind strip1 T. Limoncello1 T. Limoncello1 T. Limoncello1 T. Limoncello1/2 tsp.fresh lemon juice1/2 tsp.fresh lemon juice1/2 tsp.fresh lemon juice1/2 tsp.fresh lemon juiceChilled ChampagneChilled ChampagneChilled ChampagneChilled Champagne

Champagne Cocktail:Champagne Cocktail:Champagne Cocktail:Champagne Cocktail:1 oz. Cognac1 oz. Cognac1 oz. Cognac1 oz. Cognac1/2 oz. Grand Marnier1/2 oz. Grand Marnier1/2 oz. Grand Marnier1/2 oz. Grand Marnier6 oz. Champagne, chilled6 oz. Champagne, chilled6 oz. Champagne, chilled6 oz. Champagne, chilled3 raspberries3 raspberries3 raspberries3 raspberries

Peach Bellini:Peach Bellini:Peach Bellini:Peach Bellini:1 part fresh peach puree (or purchased peach nectar)1 part fresh peach puree (or purchased peach nectar)1 part fresh peach puree (or purchased peach nectar)1 part fresh peach puree (or purchased peach nectar)2 parts Prosecco (Italian sparkling wine)2 parts Prosecco (Italian sparkling wine)2 parts Prosecco (Italian sparkling wine)2 parts Prosecco (Italian sparkling wine)

Kir Royale: Combine framboise and crme de cassis. (Keep onhand as a mixer). Add one tsp. to Champagne glass; top withChampagne.

Champagne Limoncello Cocktail: Place lemon rind strip inChampagne glass; add Limoncello and fresh lemon juice. Top offwith chilled Champagne. One serving.


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Champagne Cocktail: Combine Cognac and Grand Marnier inChampagne glass. Add 6 oz. chilled Champagne; garnish with

raspberries. One serving.

Peach Bellini: Add fresh peach puree to champagne glass; fill glasswith Prosecco. One serving.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: The Peach Bellini has an interesting history: It wascreated by Giuseppe Cipriani, founder of Harry's Bar in Venice.The color reminded him of a pink used by a 15th century artist,

Giovanni Bellini. Harry's Bar was a popular watering hole for suchnotables as Ernest Hemingway, Sinclair Lewis and Orson Welles.A New York City counterpart followed. I had my first PeachBellini at Harry's Bar in Venice the summer of 1970 during myfirst eye-bulging trip to Europe, while travelling with a bus-tourgroup. I'll never forget it. I was forever hooked on the Bellini--andVenice!


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Home on Pennsylvania St., Indianapolis


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Trevor and Judy

Judy's RollsJudy's RollsJudy's RollsJudy's RollsJudy Curran

3-4 packages of heat and serve rolls3-4 packages of heat and serve rolls3-4 packages of heat and serve rolls3-4 packages of heat and serve rolls

Heat oven according to package directions.Place rolls from one package on cookie sheet and put in oven.When smoke starts emitting from the oven, remove burnt rolls.

Place second package of rolls in the oven and try it again.Repeat as needed.

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Banana BreadBanana BreadBanana BreadBanana BreadBetty Smith

1 c of sugar1 c of sugar1 c of sugar1 c of sugar1/2 c shortening1/2 c shortening1/2 c shortening1/2 c shortening1/2 c of chopped pecans1/2 c of chopped pecans1/2 c of chopped pecans1/2 c of chopped pecans2 tsp warm water2 tsp warm water2 tsp warm water2 tsp warm water2 c sifted flour2 c sifted flour2 c sifted flour2 c sifted flour2 eggs beaten2 eggs beaten2 eggs beaten2 eggs beaten2 c mashed bananas2 c mashed bananas2 c mashed bananas2 c mashed bananas1 tsp soda, dissolved in 1 tsp vanilla1 tsp soda, dissolved in 1 tsp vanilla1 tsp soda, dissolved in 1 tsp vanilla1 tsp soda, dissolved in 1 tsp vanilla2 tsp. salt2 tsp. salt2 tsp. salt2 tsp. salt

Mix in order given and bake 1 hour at 350

Peppered Bacon TwistsPeppered Bacon TwistsPeppered Bacon TwistsPeppered Bacon TwistsJill Amonette

1/4 cup packed brown sugar1/4 cup packed brown sugar1/4 cup packed brown sugar1/4 cup packed brown sugar1 tsp. cracked black pepper1 tsp. cracked black pepper1 tsp. cracked black pepper1 tsp. cracked black pepper1 can (11 oz.) refrigerated breadsticks1 can (11 oz.) refrigerated breadsticks1 can (11 oz.) refrigerated breadsticks1 can (11 oz.) refrigerated breadsticks1 pkg. (2.1 oz.) fully cooked thick cut bacon1 pkg. (2.1 oz.) fully cooked thick cut bacon1 pkg. (2.1 oz.) fully cooked thick cut bacon1 pkg. (2.1 oz.) fully cooked thick cut bacon

Heat oven to 375. Mix sugar and pepper in shallow dish; set aside.Unroll dough; separate into 12 strips. Top each strip with baconslice; dip in sugar mixture, turning to evenly coat both sides. Twiststrips slightly; place on greased baking sheet.

Bake 11 to 13 min. or until lightly browned.

Texas ToastTexas ToastTexas ToastTexas ToastRosemary Haake

1 loaf fresh bakery unsliced Italian bread1 loaf fresh bakery unsliced Italian bread1 loaf fresh bakery unsliced Italian bread1 loaf fresh bakery unsliced Italian breadButter for spreadingButter for spreadingButter for spreadingButter for spreading

Freshly grated Parmesan cheeseFreshly grated Parmesan cheeseFreshly grated Parmesan cheeseFreshly grated Parmesan cheeseItalian grated cheese blend (may need two pkgs. if small)Italian grated cheese blend (may need two pkgs. if small)Italian grated cheese blend (may need two pkgs. if small)Italian grated cheese blend (may need two pkgs. if small)Roasted Garlic and Herb seasoning (Grill Mates)Roasted Garlic and Herb seasoning (Grill Mates)Roasted Garlic and Herb seasoning (Grill Mates)Roasted Garlic and Herb seasoning (Grill Mates)or paprika and pepper (Jeanne's addition)or paprika and pepper (Jeanne's addition)or paprika and pepper (Jeanne's addition)or paprika and pepper (Jeanne's addition)

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Pre-heat oven to 450 degrees. Slice bread in 1-inch slices. Buttereach slice on top only. Pack Parmesan cheese liberally on top of

each slice, pressing it into the butter. Add Italian cheese blendliberally to each slice, pressing it into the Parmesan. Sprinkle withgarlic and herb seasoning or paprika and pepper. Place bread sliceson a cookie sheet. Bake for about ten minutes, until nicelybrowned on top.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: This is great with just about anything--meats,pastas, casseroles or soups

Easy Blueberry Coconut Pineapple CoffeecakeEasy Blueberry Coconut Pineapple CoffeecakeEasy Blueberry Coconut Pineapple CoffeecakeEasy Blueberry Coconut Pineapple CoffeecakeRosemary Haake

1/3 cup softened margarine1/3 cup softened margarine1/3 cup softened margarine1/3 cup softened margarine1/3 cup brown sugar1/3 cup brown sugar1/3 cup brown sugar1/3 cup brown sugar1/2 cup coconut1/2 cup coconut1/2 cup coconut1/2 cup coconut1 box Duncan Hines (or any brand) blueberry muffin mix1 box Duncan Hines (or any brand) blueberry muffin mix1 box Duncan Hines (or any brand) blueberry muffin mix1 box Duncan Hines (or any brand) blueberry muffin mix

1 small can (8 1/2 oz.) crushed pineapple, well-drained1 small can (8 1/2 oz.) crushed pineapple, well-drained1 small can (8 1/2 oz.) crushed pineapple, well-drained1 small can (8 1/2 oz.) crushed pineapple, well-drained

Pre-heat oven to 400. Mix softened margarine, brown sugar andcoconut together and set aside. Prepare muffin mix as packagedirects. Fold in drained, crushed pineapple. Pour into greased 8" x8" baking dish. Spoon coconut mixture over batter. Smooth out abit. It will spread out as it bakes. Bake for 25 to 30 minutes.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: This is a very easy, quick coffeecake to whip up.And it's very moist and delicious. (Pineapple is the secretingredient.) The first time I made it (actually several of them) wasfor a mother's brunch when Paul was in first grade. Kids and momsloved it.

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Praline Pull-Apart BreadPraline Pull-Apart BreadPraline Pull-Apart BreadPraline Pull-Apart BreadAnne Huntzinger

1 c granulated sugar1 c granulated sugar1 c granulated sugar1 c granulated sugar4 t cinnamon4 t cinnamon4 t cinnamon4 t cinnamon1 (2 pound) frozen Rhodes White dinner rolls1 (2 pound) frozen Rhodes White dinner rolls1 (2 pound) frozen Rhodes White dinner rolls1 (2 pound) frozen Rhodes White dinner rolls1/2 c butter, melted1/2 c butter, melted1/2 c butter, melted1/2 c butter, melted1 c chopped pecans1 c chopped pecans1 c chopped pecans1 c chopped pecans3/4 c whipping cream3/4 c whipping cream3/4 c whipping cream3/4 c whipping cream3/4 c packed brown sugar3/4 c packed brown sugar3/4 c packed brown sugar3/4 c packed brown sugar

Stir together granulated sugar and 3 t cinnamon. Coat each roll inbutter; dredge rolls in sugar mixture.Arrange in a lightly greased 10-inch tube pan. Sprinkle withpecans. cover and chill 8 to 18 hours.Preheat oven to 325. Beat whipping cream at high speed until softpeaks form; stir in brown sugar and remaining 1 t cinnamon. Pourmixture over dough. Place pan on an aluminum foil-lined bakingsheet.Bake at 325 for 1 hour or until golden brown. Cool on wire rack

for 10 minutes; invert onto a serving plate and drizzle with anyremaining glaze in pan

Personal Notes:Personal Notes:Personal Notes:Personal Notes: This is a must for Christmas morning - love thefact that most of the prep work is done the day before so Christmasmorning just pop in oven! My family loves this!

Six-week Bran MuffinsSix-week Bran MuffinsSix-week Bran MuffinsSix-week Bran MuffinsRosemary Haake

One 12-oz box Raisin BranOne 12-oz box Raisin BranOne 12-oz box Raisin BranOne 12-oz box Raisin Bran2 tsp. salt2 tsp. salt2 tsp. salt2 tsp. salt3 c. sugar3 c. sugar3 c. sugar3 c. sugar5 c. all-purpose flour5 c. all-purpose flour5 c. all-purpose flour5 c. all-purpose flour5 tsp. baking soda5 tsp. baking soda5 tsp. baking soda5 tsp. baking soda4 egg yolks, lightly beaten4 egg yolks, lightly beaten4 egg yolks, lightly beaten4 egg yolks, lightly beaten1 c. Canola oil1 c. Canola oil1 c. Canola oil1 c. Canola oil1 qt. buttermilk1 qt. buttermilk1 qt. buttermilk1 qt. buttermilk

Combine the Raisin Bran, salt, sugar, flour, and baking soda in a

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large bowl. In another large bowl combine the beaten egg yolks,oil, and buttermilk. Mix dry ingredients into wet ingredients.

Cover tightly with foil and refrigerate. This dough will keep inrefrigerator for up to six weeks. Just scoop out enough to fillmuffin tins 2/3 full whenever you like and bake about 15 minutesat 400 degrees.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: Connie prepared these muffins for breakfast whenI was visiting her so many years ago (30 maybe longer). They areso delicious that I had to get the recipe. I've seen a smaller-quantity

recipe in magazine ads since then. Make this one. It will never lastsix weeks. The muffins are delicious for breakfast, lunch or dinneror as a snack anytime. They'll go fast!

Casserole Dill BreadCasserole Dill BreadCasserole Dill BreadCasserole Dill BreadRosemary Haake

2 to 2 1/4 c. flour2 to 2 1/4 c. flour2 to 2 1/4 c. flour2 to 2 1/4 c. flour2 T. sugar2 T. sugar2 T. sugar2 T. sugar1 T. instant minced onion1 T. instant minced onion1 T. instant minced onion1 T. instant minced onion2 tsp. dill seed2 tsp. dill seed2 tsp. dill seed2 tsp. dill seed1 tsp. salt1 tsp. salt1 tsp. salt1 tsp. salt1/4 tsp. baking soda1/4 tsp. baking soda1/4 tsp. baking soda1/4 tsp. baking soda1 pkg. active dry yeast1 pkg. active dry yeast1 pkg. active dry yeast1 pkg. active dry yeast1 T. margarine softened1 T. margarine softened1 T. margarine softened1 T. margarine softened1/4 c. very hot tap water1/4 c. very hot tap water1/4 c. very hot tap water1/4 c. very hot tap water1 c. creamed cottage cheese (at room temperature)1 c. creamed cottage cheese (at room temperature)1 c. creamed cottage cheese (at room temperature)1 c. creamed cottage cheese (at room temperature)1 egg (at room temperature)1 egg (at room temperature)1 egg (at room temperature)1 egg (at room temperature)

Mix 1/4 cup flour, sugar, instant minced onion, dill seed, salt,baking soda and yeast. Add softened margarine. Gradually addwater; beat two minutes at medium speed of electric mixer. Addcottage cheese, egg and 1 1/2 cup flour or enough flour to make athick batter. Beat at high speed two minutes. Stir in enoughadditional flour to make a soft dough. Cover; let rise in a warmplace until doubled in bulk, about one hour and 15 minutes. Stir

batter down. Turn into a greased 1 1/2 quart casserole. Cover; letrise in warm place until doubled, about 50 minutes. Bake at 350degrees about 30 minutes. Remove from casserole and cool on

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wire rack.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: This is a delicious bread to serve with a summerpicnic- style meal of barbecued meats, potato salad and bakedbeans. It's very easy to prepare; you just have to allow for thedouble rising time.

Lisa and Steve

Banana BreadBanana BreadBanana BreadBanana BreadLisa Curran

DRY INGREDIENTS:DRY INGREDIENTS:DRY INGREDIENTS:DRY INGREDIENTS:

1 3/4 C. Flour1 3/4 C. Flour1 3/4 C. Flour1 3/4 C. Flour1 1/2 C. Sugar1 1/2 C. Sugar1 1/2 C. Sugar1 1/2 C. Sugar1 tsp. Baking Soda1 tsp. Baking Soda1 tsp. Baking Soda1 tsp. Baking Soda

1/2 tsp. Salt1/2 tsp. Salt1/2 tsp. Salt1/2 tsp. Salt

WET INGREDIENTS:WET INGREDIENTS:WET INGREDIENTS:WET INGREDIENTS:

2 Ripe Bananas (mashed)2 Ripe Bananas (mashed)2 Ripe Bananas (mashed)2 Ripe Bananas (mashed)2 Eggs2 Eggs2 Eggs2 Eggs1/2 C. Vegetable Oil1/2 C. Vegetable Oil1/2 C. Vegetable Oil1/2 C. Vegetable Oil1/4 C. + 1 Tblsp. Buttermilk1/4 C. + 1 Tblsp. Buttermilk1/4 C. + 1 Tblsp. Buttermilk1/4 C. + 1 Tblsp. Buttermilk1 tsp. Vanilla1 tsp. Vanilla1 tsp. Vanilla1 tsp. Vanilla

1. Preheat oven to 3252. Grease & flour pan3. Combine all dry ingredients

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4. Mix all wet ingredients in a mixer (i.e. Kitchen Aid mixer)5. Slowly add dry ingredients to the wet mixture, mixing the

ingredients thoroughly each time you add in the dry ingredients6. Bake 1 hour & 20 minutes or until golden7. Remove from oven and cover with foil until cooled

Personal Notes:Personal Notes:Personal Notes:Personal Notes: This is a recipe I got from my roommates incollege (1996), when I was a Sophomore, age 19. It's one of Steve& my favorite recipes. You can add walnuts and/or chocolatechips, but we like it w/o all the extra stuff. I also make a few

batches when I bake them as they are great to share with friendsand co-workers. Trust me...they'll go FAST!!! ...So make plenty!!!

Grandma's Skillet Fried BreadGrandma's Skillet Fried BreadGrandma's Skillet Fried BreadGrandma's Skillet Fried BreadRosemary Haake

2 cups sifted all-purpose flour2 cups sifted all-purpose flour2 cups sifted all-purpose flour2 cups sifted all-purpose flour4 tsp. baking powder4 tsp. baking powder4 tsp. baking powder4 tsp. baking powder

1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt1/2 tsp. cream of tartar1/2 tsp. cream of tartar1/2 tsp. cream of tartar1/2 tsp. cream of tartar2 tsp. sugar2 tsp. sugar2 tsp. sugar2 tsp. sugar1/2 cup shortening1/2 cup shortening1/2 cup shortening1/2 cup shortening2/3 cup milk2/3 cup milk2/3 cup milk2/3 cup milk4 to 6 T. butter for skillet4 to 6 T. butter for skillet4 to 6 T. butter for skillet4 to 6 T. butter for skillet

Sift together flour, baking powder, salt, cream of tartar, and sugar.Cut in shortening with two knives or pastry blender until mixture

resembles coarse crumbs. Make a well in center and pour milk inall at once. Stir only until dough follows fork around bowl. Turnout on lightly floured surface; knead gently 1/2 minute. Pat or rolldough 3/4 inch thick. Rolling pin should be dusted with flour. Cutdough into rectangle or square generous serving-size pieces. Settemperature of electric skillet at 300 degrees and melt 3 T. butter.When butter starts to sizzle place biscuits in skillet. They can befairly close together. Put lid on skillet. Skillet-bake biscuits about 8

minutes on each side, adding butter as necessary. The skilletshould never be dry. Each side should be a dark golden brown. Ifthey don't bake long enough they will be doughy inside. Serve hotwith warm apple butter.

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Personal Notes:Personal Notes:Personal Notes:Personal Notes: I have warm memories of Grandma's fried breadwith warm apple butter for breakfast. I made this many times when

the Beuoy family was visiting Vermont. And if you're luckyenough to have any leftover, simply wrap in foil and warm inoven. It's still good the next day. Delicious!

Refrigerator RollsRefrigerator RollsRefrigerator RollsRefrigerator RollsRosemary Haake

1 c. boiling water1 c. boiling water1 c. boiling water1 c. boiling water3/4 c. shortening (Crisco)3/4 c. shortening (Crisco)3/4 c. shortening (Crisco)3/4 c. shortening (Crisco)3/4 c. sugar3/4 c. sugar3/4 c. sugar3/4 c. sugar1 1/2 tsp. salt1 1/2 tsp. salt1 1/2 tsp. salt1 1/2 tsp. salt2 eggs, lightly beaten2 eggs, lightly beaten2 eggs, lightly beaten2 eggs, lightly beaten2 cakes yeast (or dry equivalent)2 cakes yeast (or dry equivalent)2 cakes yeast (or dry equivalent)2 cakes yeast (or dry equivalent)1 c. cold water1 c. cold water1 c. cold water1 c. cold water6 c. unsifted flour (more if needed)6 c. unsifted flour (more if needed)6 c. unsifted flour (more if needed)6 c. unsifted flour (more if needed)

Pour boiling water over shortening, sugar and salt. Blend until

shortening is dissolved. Cool. Add eggs and stir. Add cake yeast tocold water and let sit for five minutes, then stir and add to mixture.If using dry yeast, add warm water to yeast according to packagedirections. Add flour a cup at a time and blend well. Cover bowlwith a clean cloth and place in refrigerator for at least four hours,preferably overnight. Dough will double in bulk and will keep inrefrigerator for a week or 10 days. When ready to use, take outamount needed, roll out on lightly dusted board and cut out, or

simply form into balls with flour-dusted hands. I make large onesby this method. King-size rolls are delicious. Place in muffin tins,or side by side in round cake pans (required for large rolls), coverwith clean cloth and let rise in warm place until double in size. Pre-heat oven to 375 degrees if using muffin tins and 350 degrees forround cake pans. Bake 12 to 15 minutes for muffin tins and untilbrown on top for round cake pans. Baking time depends on size ofrolls.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: My dear friend, Connie, gave me this recipe atleast 30 years ago. These rolls are delicious served with special-occasion dinners or any night of the week.

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Skip and Rosemary

Callie's Charleston Cheese BiscuitsCallie's Charleston Cheese BiscuitsCallie's Charleston Cheese BiscuitsCallie's Charleston Cheese BiscuitsRosemary Haake

3 cups self-rising flour3 cups self-rising flour3 cups self-rising flour3 cups self-rising flour3 T. salted butter, at room temperature, plus 1 T. melted to brush on top3 T. salted butter, at room temperature, plus 1 T. melted to brush on top3 T. salted butter, at room temperature, plus 1 T. melted to brush on top3 T. salted butter, at room temperature, plus 1 T. melted to brush on top4 oz. cream cheese at room temperature4 oz. cream cheese at room temperature4 oz. cream cheese at room temperature4 oz. cream cheese at room temperature1/4 cup chopped chives1/4 cup chopped chives1/4 cup chopped chives1/4 cup chopped chives1 cup shredded cheddar cheese1 cup shredded cheddar cheese1 cup shredded cheddar cheese1 cup shredded cheddar cheese

1 1/4 cups buttermilk1 1/4 cups buttermilk1 1/4 cups buttermilk1 1/4 cups buttermilk

Preheat oven to 425 degrees. Slightly grease a large baking pan orpans. Pyrex baking dishes work very well. Use pastry blender orfingertips to quickly blend room-temperature butter and roomtemperature cream cheese into flour. Don't overblend. Leave somepieces of butter and cream cheese. Add chives and cheddar cheese.Stir just until blended. Make a well in the center and pour in thebuttermilk. Quickly blend with flour mixture. Again, don't over-blend. As soon as no more pockets of flour are visible, stopblending. Transfer dough to a well-floured surface and lightly dustthe top and sides of the dough with flour. Pat into a smooth shapeand roll out to 3/4" thickness. Dip a 3-inch biscuit cutter into flourand cut out biscuits, adding more flour to biscuit cutter as needed.Combine scraps together and roll out again and cut as manybiscuits as possible. Place biscuits together in greased pans withsides touching. (they will rise better if sides are touching). Brush

them liberally with melted butter. Place in pre-heated oven andbake for 15 to 20 minutes or until tops are golden brown. Watchclosely as time may need to be adjusted to as much as 25 minutes.

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Not all ovens are the same.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: This recipe was on the Today Show a few yearsago. It was originally double. It seemed as if it would make enoughfor a church supper. So I cut it in half. But if you're expecting acrowd of big eaters, double the recipe back to its original size. Iuse a large soup can (18.5 oz. size) to cut out the biscuits. Thesebiscuits are delicious with soups, stews, casseroles or chili. Putleftover biscuits in Zip-Loc bags, cover with foil and heat in oventhe next day.

Lemon Currant SconesLemon Currant SconesLemon Currant SconesLemon Currant SconesRosemary Haake

3 c. all-purpose flour, plus more for dusting3 c. all-purpose flour, plus more for dusting3 c. all-purpose flour, plus more for dusting3 c. all-purpose flour, plus more for dusting1/2 c. granulated sugar1/2 c. granulated sugar1/2 c. granulated sugar1/2 c. granulated sugar1 1/2 T. baking powder1 1/2 T. baking powder1 1/2 T. baking powder1 1/2 T. baking powder1 1/2 tsp. coarse salt1 1/2 tsp. coarse salt1 1/2 tsp. coarse salt1 1/2 tsp. coarse salt

Grated zest of two lemonsGrated zest of two lemonsGrated zest of two lemonsGrated zest of two lemons1 1/2 c. dried currants1 1/2 c. dried currants1 1/2 c. dried currants1 1/2 c. dried currants1 2/3 c. heavy cream, chilled, plus 1/4 cup for brushing1 2/3 c. heavy cream, chilled, plus 1/4 cup for brushing1 2/3 c. heavy cream, chilled, plus 1/4 cup for brushing1 2/3 c. heavy cream, chilled, plus 1/4 cup for brushing2 to 3 T. sanding sugar (or raw sugar)2 to 3 T. sanding sugar (or raw sugar)2 to 3 T. sanding sugar (or raw sugar)2 to 3 T. sanding sugar (or raw sugar)

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Line two baking sheets with parchment paper and set aside. In alarge bowl, whisk together the flour, sugar, baking powder, salt

and lemon zest. Stir in the currants. Add 1 1/2 cups of cream andfold in with a spatula or your hands until all the cream has beenabsorbed. Continue adding the cream by the tablespoon just untilthe dough comes together and there are no dry patches. Turn thedough out on a lightly floured surface and with floured hands, patthe dough into a circle about 1" thick. Using a 2" round cookiecutter, cut out the scones and place them on the prepared bakingsheets. Combine the scraps and cut out the rest of the scones.

Refrigerate for one hour. Pre-heat the oven to 400 degrees. Brushthe tops of the scones with the remaining 1/4 cup cream, andsprinkle with the sanding sugar. (Or you can hold the sconesupside down, dipping them in the cream, then in the sandingsugar). Bake for 16 to 20 minutes, rotating the baking sheet mid-way through, until the tops and the bottoms are nicely browned

Personal Notes:Personal Notes:Personal Notes:Personal Notes: This recipe is from The Sono Baking Company

Cookbook, a beautiful book given to me as a birthday present fromConnie. The Sono Baking Company & Caf is in South Norwalk,Connecticut. I've quite a collection of cookbooks Connie has givenme over the years. And I treasure every one!

Honey Whole Wheat BreadHoney Whole Wheat BreadHoney Whole Wheat BreadHoney Whole Wheat BreadRosemary Haake

2 packages regular active dry yeast2 packages regular active dry yeast2 packages regular active dry yeast2 packages regular active dry yeast1/4 cup warm water (105 to 115 degrees)1/4 cup warm water (105 to 115 degrees)1/4 cup warm water (105 to 115 degrees)1/4 cup warm water (105 to 115 degrees)1/2 cup honey1/2 cup honey1/2 cup honey1/2 cup honey1/4 cup butter or margarine, slightly softened1/4 cup butter or margarine, slightly softened1/4 cup butter or margarine, slightly softened1/4 cup butter or margarine, slightly softened3 tsp. salt3 tsp. salt3 tsp. salt3 tsp. salt2 1/2 cups very warm water (120 to 130 degrees)2 1/2 cups very warm water (120 to 130 degrees)2 1/2 cups very warm water (120 to 130 degrees)2 1/2 cups very warm water (120 to 130 degrees)4 1/2 cups King Arthur whole wheat flour (or Pillsbury)4 1/2 cups King Arthur whole wheat flour (or Pillsbury)4 1/2 cups King Arthur whole wheat flour (or Pillsbury)4 1/2 cups King Arthur whole wheat flour (or Pillsbury)3 cups King Arthur all purpose flour3 cups King Arthur all purpose flour3 cups King Arthur all purpose flour3 cups King Arthur all purpose flour

In small bowl dissolve yeast in warm water; set aside. In largebowl, mix honey, butter, salt and very warm water; stir until butteris melted; cool 5 minutes. To cooled honey mixture, beat in 3 cupswhole wheat flour with electric mixer on low speed. Beat on

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medium speed 3 minutes until well mixed. Beat in remaining 1 1/2cups whole wheat flour and dissolved yeast. With spoon, stir in 2

1/2 cups all-purpose flour until dough pulls cleanly away from sideof bowl. Place dough on floured work surface. Knead in remaining1/2 cup all-purpose flour; continue kneading 5 to 10 minutes untildough is smooth and springy and pulls cleanly away from flouredboard. Grease large bowl with shortening; place dough in bowl,turning dough to grease all sides. Cover loosely with plastic wrapand cloth towel. Let rise in warm place (80 to 85 degrees) 30 to 45minutes or until doubled in size. (I set the bowl on the stove fairly

close to a pot of simmering water. Turn the bowl periodicallybeing careful that the towel doesn't come too close to the burnerwith the simmering water. If you're Betty, you can set itanywhere!) Generously grease two 8x4 or 9x5 inch loaf pans withshortening or margarine. Gently push fist into dough to deflate;divide dough in half. Shape each half into a loaf size and place intoloaf pans. Cover and let rise in warm place until doubled in size,30 to 45 minutes. Heat oven to 375 degrees . Uncover dough and

bake 30 minutes. Reduce oven temperature to 350 degrees andbake 10 to 15 minutes longer or until loaves are nicely brownedand sound hollow when lightly tapped. Remove loaves to coolingracks. Cool completely before slicing--about 1 hour. Keep leftoverbread wrapped tightly in aluminum foil or Zip-loc bags, It can alsobe frozen.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: This is a very delicious and hearty bread that takessome time but very much worth the effort. I've baked this recipeseveral times and it never fails so don't be afraid to try it. It'sdelicious with soups, stews and casseroles. Also very good toastedfor breakfast.

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Hot Cross BunsHot Cross BunsHot Cross BunsHot Cross BunsRosemary Haake

1/2 cup golden raisins1/2 cup golden raisins1/2 cup golden raisins1/2 cup golden raisins1/2 cup dried currants1/2 cup dried currants1/2 cup dried currants1/2 cup dried currants1/4 cup warm orange juice1/4 cup warm orange juice1/4 cup warm orange juice1/4 cup warm orange juice1 pkg. quick-rise yeast1 pkg. quick-rise yeast1 pkg. quick-rise yeast1 pkg. quick-rise yeast1 cup warm low-fat milk1 cup warm low-fat milk1 cup warm low-fat milk1 cup warm low-fat milk4 cups + 2 T. all-purpose flour4 cups + 2 T. all-purpose flour4 cups + 2 T. all-purpose flour4 cups + 2 T. all-purpose flour1 cup whole grain pastry flour1 cup whole grain pastry flour1 cup whole grain pastry flour1 cup whole grain pastry flour1 tsp. salt1 tsp. salt1 tsp. salt1 tsp. salt1 tsp. grated lemon rind1 tsp. grated lemon rind1 tsp. grated lemon rind1 tsp. grated lemon rind

1 tsp. grated orange rind1 tsp. grated orange rind1 tsp. grated orange rind1 tsp. grated orange rind1/2 tsp. cinnamon1/2 tsp. cinnamon1/2 tsp. cinnamon1/2 tsp. cinnamon1/4 tsp. nutmeg1/4 tsp. nutmeg1/4 tsp. nutmeg1/4 tsp. nutmeg1/4 cup honey1/4 cup honey1/4 cup honey1/4 cup honey1/4 cup unsalted butter, melted1/4 cup unsalted butter, melted1/4 cup unsalted butter, melted1/4 cup unsalted butter, melted2 large eggs, lightly beaten2 large eggs, lightly beaten2 large eggs, lightly beaten2 large eggs, lightly beaten1 T. water1 T. water1 T. water1 T. water1 large egg white1 large egg white1 large egg white1 large egg whiteGLAZE:GLAZE:GLAZE:GLAZE:1 cup powdered sugar1 cup powdered sugar1 cup powdered sugar1 cup powdered sugar1 T. low-fat milk1 T. low-fat milk1 T. low-fat milk1 T. low-fat milk1 tsp. fresh lemon juice1 tsp. fresh lemon juice1 tsp. fresh lemon juice1 tsp. fresh lemon juice

Combine first 3 ingredients in a small bowl. Place yeast in warmmilk and stir until dissolved. Allow to sit for 5 minutes whileassembling other ingredients. In a large bowl combine both flours,salt, lemon rind, orange rind, cinnamon, and nutmeg. Stir with awhisk until well-combined. In a small bowl combine orange juice

drained from raisins, honey, melted butter and lightly beaten eggs.Stir with a whisk. Combine this mixture with yeast. Slowly addwet ingredients to flour mixture while beating with a mixer on lowspeed. Continue beating at medium -low speed for 7 minutes. Turndough out on lightly floured board. Add raisins and currants.Knead 2 minutes until smooth. Add up to 2 additional T. of flour tomake a smooth dough. Place dough in a large greased bowl,rotating dough so that all surfaces are coated. Cover and let rise ina warm place for 1 hour or until doubled in size. Punch doughdown; cover and let rest 5 minutes. Divide dough into 24 equalportions, roll each portion into a ball and place in muffin cups,greased or coated with cooking spray. Cover and let rise for 1 hour

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until double in size. Preheat oven to 350 degrees. Combine 1 T.water and egg white, stirring with a fork. Gently brush rolls with

egg white. Bake for 20 minutes until golden, rotating pans onceduring baking. Remove from oven, allow to cool briefly in pans,then remove to wire rack to cool. Make glaze: combine powderedsugar and remaining ingredients in a bowl, stirring with a whisk.Microwave on high 20 seconds or until warm. Using a spoon or aZip-top bag with slit in corner, make a cross design on each roll.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: Easter season isn't complete without hot cross

buns. These were served in the pre-Christian era honoring theGoddess of Spring. In dismissal of this pagan practice, Christiansadded the cross on top.

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Soups, Stews, Salads andSauces


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Goldie's ColeslawGoldie's ColeslawGoldie's ColeslawGoldie's ColeslawAnne Huntzinger

8 cups shredded cabbage (i use the bag cabbage)8 cups shredded cabbage (i use the bag cabbage)8 cups shredded cabbage (i use the bag cabbage)8 cups shredded cabbage (i use the bag cabbage)1/8 t garlic powder1/8 t garlic powder1/8 t garlic powder1/8 t garlic powder2 T sugar2 T sugar2 T sugar2 T sugar1 t salt1 t salt1 t salt1 t salt1/8 t pepper1/8 t pepper1/8 t pepper1/8 t pepper3/4 c mayo3/4 c mayo3/4 c mayo3/4 c mayo

mix and allow to stand at least several hours or overnight.

Avocado Chicken SaladAvocado Chicken SaladAvocado Chicken SaladAvocado Chicken SaladEmily Teegarden

1 Pkg boneless, skinless chicken breasts (2 or 3)1 Pkg boneless, skinless chicken breasts (2 or 3)1 Pkg boneless, skinless chicken breasts (2 or 3)1 Pkg boneless, skinless chicken breasts (2 or 3)1 avocado1 avocado1 avocado1 avocado1/4 of an onion, chopped1/4 of an onion, chopped1/4 of an onion, chopped1/4 of an onion, chopped

juice of 1/2 a limejuice of 1/2 a limejuice of 1/2 a limejuice of 1/2 a lime2 Tbsp cilantro (or sub basil if you prefer)2 Tbsp cilantro (or sub basil if you prefer)2 Tbsp cilantro (or sub basil if you prefer)2 Tbsp cilantro (or sub basil if you prefer)some salt and pepper, to tastesome salt and pepper, to tastesome salt and pepper, to tastesome salt and pepper, to taste

Cook chicken breast until done, let cool, and then shred. Add all ofthe other ingredients and mix.

Mandarin Orange SaladMandarin Orange SaladMandarin Orange SaladMandarin Orange Salad Betty Smith

1 large can of mandarin oranges, drained1 large can of mandarin oranges, drained1 large can of mandarin oranges, drained1 large can of mandarin oranges, drained1 large can of crushed pineapple, drained1 large can of crushed pineapple, drained1 large can of crushed pineapple, drained1 large can of crushed pineapple, drainedchopped pecanschopped pecanschopped pecanschopped pecans8 oz of sour cream8 oz of sour cream8 oz of sour cream8 oz of sour cream

Mix all ingredients and refrigerant.

Personal Notes:Personal Notes:Personal Notes:Personal Notes: Mom made this salad every year forThanksgiving, and I now serve it for my Thanksgiving meal andmy friends love it!!!

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David, Betty, Diane, and Eric

Homemade Alfredo SauceHomemade Alfredo SauceHomemade Alfredo SauceHomemade Alfredo SauceDiane Smith

1/4 stick butter1/4 stick butter1/4 stick butter1/4 stick butter2 cups heavy cream2 cups heavy cream2 cups heavy cream2 cups heavy cream1/2 cup Parmesan cheese and Romano (optional)1/2 cup Parmesan cheese and Romano (optional)1/2 cup Parmesan cheese and Romano (optional)1/2 cup Parmesan cheese and Romano (optional)

Melt down butter in saucepan. Slowly add heavy cream with

Parmesan cheese and bring to a simmer. Do not get the sauce to aboil. If you want the sauce to be thicker add more heavy cream andParmesan to preference. Serve over fettuccine pasta.

Jeanne's ORIGINAL Spinach (foliage) SaladJeanne's ORIGINAL Spinach (foliage) SaladJeanne's ORIGINAL Spinach (foliage) SaladJeanne's ORIGINAL Spinach (foliage) SaladBetty Smith

Dressing: 2 c mayo, 1 c sour cream, 1 pkg original Hidden Valley dressingDressing: 2 c mayo, 1 c sour cream, 1 pkg original Hidden Valley dressingDressing: 2 c mayo, 1 c sour cream, 1 pkg original Hidden Valley dressingDressing: 2 c mayo, 1 c sour cream, 1 pkg original Hidden Valley dressing

1lb fresh spinach1lb fresh spinach1lb fresh spinach1lb fresh spinach10 strips of bacon10 strips of bacon10 strips of bacon10 strips of bacon4 hard boiled eggs4 hard boiled eggs4 hard boiled eggs4 hard boiled eggs10 oz pkg frozen peas10 oz pkg frozen peas10 oz pkg frozen peas10 oz pkg frozen peas1 c grated Swiss cheese1 c grated Swiss cheese1 c grated Swiss cheese1 c grated Swiss cheese

paprikapaprikapaprikapaprika

Layer ingredients in order given - cover with salad dressing andrefrigerate. May be made either day before or day to be used.


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My Three Sons Pasta SaladMy Three Sons Pasta SaladMy Three Sons Pasta SaladMy Three Sons Pasta SaladAnne Huntzinger

1 bag bow tie pasta1 bag bow tie pasta1 bag bow tie pasta1 bag bow tie pasta1 bag spiral pasta1 bag spiral pasta1 bag spiral pasta1 bag spiral pasta1 c cauliflower1 c cauliflower1 c cauliflower1 c cauliflower1 c broccoli1 c broccoli1 c broccoli1 c broccoli1 c carrots1 c carrots1 c carrots1 c carrotsslices of pepperonislices of pepperonislices of pepperonislices of pepperoni1 c mozzarella cheese, cubed1 c mozzarella cheese, cubed1 c mozzarella cheese, cubed1 c mozzarella cheese, cubed1 bottle Seven Seas creamy Italian1 bottle Seven Seas creamy Italian1 bottle Seven Seas creamy Italian1 bottle Seven Seas creamy Italian

Cook pasta, drain, cut up vegetables and mix with pasta. slicepepperoni, cut cheese in small cubes and combine with dressing.Best if chilled for several hours.

New England Clam ChowderNew England Clam ChowderNew England Clam ChowderNew England Clam ChowderJill Amonette

2 10 oz. cans cream of celery soup2 10 oz. cans cream of celery soup2 10 oz. cans cream of celery soup2 10 oz. cans cream of celery soup1 10 oz. can cream of mushroom soup1 10 oz. can cream of mushroom soup1 10 oz. can cream of mushroom soup1 10 oz. can cream of mushroom soup2 6 oz. cans chopped clams, do not drain2 6 oz. cans chopped clams, do not drain2 6 oz. cans chopped clams, do not drain2 6 oz. cans chopped clams, do not drain1 16 oz. pkg. shredded hash brown potatoes1 16 oz. pkg. shredded hash brown potatoes1 16 oz. pkg. shredded hash brown potatoes1 16 oz. pkg. shredded hash brown potatoes2 cups half and half2 cups half and half2 cups half and half2 cups half and half2 tbsp. bacon crumbles2 tbsp. bacon crumbles2 tbsp. bacon crumbles2 tbsp. bacon crumbles tsp. pepper tsp. pepper tsp. pepper tsp. pepperToppings: Cheddar cheese, green onionsToppings: Cheddar cheese, green onionsToppings: Cheddar cheese, green onionsToppings: Cheddar cheese, green onions

Spray inside of slow cooker with cooking spray. Combine allingredients in slow cooker and mix well. Cover and cook on lowheat for 8-9 hours or high heat for 4-4 hours.


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Spicy Cajun StewSpicy Cajun StewSpicy Cajun StewSpicy Cajun StewJill Amonette

16 oz. package smoked Polish sausage or kielbasa,16 oz. package smoked Polish sausage or kielbasa,16 oz. package smoked Polish sausage or kielbasa,16 oz. package smoked Polish sausage or kielbasa,cut into in. piecescut into in. piecescut into in. piecescut into in. pieces2- 10 oz. cans diced tomatoes and green chilies, undrained2- 10 oz. cans diced tomatoes and green chilies, undrained2- 10 oz. cans diced tomatoes and green chilies, undrained2- 10 oz. cans diced tomatoes and green chilies, undrained14 oz can chicken broth14 oz can chicken broth14 oz can chicken broth14 oz can chicken broth10 oz. package frozen chopped spinach thawed10 oz. package frozen chopped spinach thawed10 oz. package frozen chopped spinach thawed10 oz. package frozen chopped spinach thawedand squeezed dryand squeezed dryand squeezed dryand squeezed dry to cup uncooked instant rice to cup uncooked instant rice to cup uncooked instant rice to cup uncooked instant rice

In a large skillet, cook sausage over medium heat until lightlybrowned; drain. Add tomatoes and broth; bring to boil. Stir inspinach. Return to boil; cook for 2 min. Stir in rice. Cover andremove from heat. Let stand for 5 min. Stir with a fork.

Chicken Salad SupremeChicken Salad SupremeChicken Salad SupremeChicken Salad SupremeAnne Huntzinger

4 c chopped cooked chicken4 c chopped cooked chicken4 c chopped cooked chicken4 c chopped cooked chicken2 c seedless grapes2 c seedless grapes2 c seedless grapes2 c seedless grapes1/2 c slivered almonds toasted1/2 c slivered almonds toasted1/2 c slivered almonds toasted1/2 c slivered almonds toasted1/2 c mayo1/2 c mayo1/2 c mayo1/2 c mayo1/4 c sour cream1/4 c sour cream1/4 c sour cream1/4 c sour cream1 T lemon juice1 T lemon juice1 T lemon juice1 T lemon juice1/2 t salt1/2 t salt1/2 t salt1/2 t salt1/8 t pepper1/8 t pepper1/8 t pepper1/8 t pepperlettuce leaveslettuce leaveslettuce leaveslettuce leaves

hard-cooked eggs quarteredhard-cooked eggs quarteredhard-cooked eggs quarteredhard-cooked eggs quartered

Combine chicken, grapes and almonds. Combine mayo and next 4ingredients in a small bowl. Add to chicken mixture and toss well.Cover and chillServe on lettuce and garnish with eggs.


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Chicken Velvet SoupChicken Velvet SoupChicken Velvet SoupChi

Haake Family Cookbook

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