BreadsHAnadama Bread

Nancy Hardman

2 cups warm water

2 '/2 tsp saltV2 cup honey (or molasses)4 tsp yeast (2 pkgs)V* cup soft margarine1 cup yellow corn meal5 V2 - 6 V2 cups flour

Mix in order given. Knead 8-10 minutes.Grease top and let rise 1 V2 hours. Divide in 2

loaves, let rise 30 - 45 minutes. Bake at 375°about 35 minutes.

Fast RisingRollsBetty Hyatt

2 pkgrapidrise yeastV2 cup warm water

V2 cup sugar6 V2 cups all purpose flour, siftedV2 cup powdered milk1Tbsp salt2 cups warm water

2 eggs (well beaten)V2 cup melted shortening

Dissolve yeast inwarm water; add sugar and set

aside. Combine other ingredients. Add yeast,sugar, and water. Let rise until double; punchdown; form rolls; let rise until double. Bake at

375 for about 12 minutes or until goldenbrown.

Cake Mix Dinner RollsRobyn Gulbrandsen

2 V2 cups warm water

2 pkg dry yeast1 pkg cake mix (Sour cream white or yellow)5 cups (about) all purpose flour

Pour warm water into largebowl. Add yeastand stir until dissolved. Blend in cake mix. Mixin flour until the dough is smooth, knead. Addmore flour while kneading if dough is sticky.Place in largebowl and let rise until double in

size, about an hour. Punch dough down.Spread dough into a greased 10" x 15" pan. Cut

dough into squares. (Or form rolls and place on

cookie sheet.) Cover and let rise until double insize. Bake at 350" for 15-20 minutes or untilgolden brown.

Anita, Prestonand NormanApril 7,1929

1

£>reads

Cinnamon Surprise Coffee CakeJolene Hoeveler

For Cinnamon filling1Tbsp cinnamon4Tbsp softened butter1/3 cup brown sugar2 Tbsp all-purpose flour

For Coffee Cake3 cups all-purpose flour2 tsp baking powderZz tsp baking sodaVi tsp saltVi cup butter, at room temperature1 Vi cups sugar3 eggs2 tsp vanilla extract

1 - 16 oz sour cream

Confectioners' sugar for dusting

Heat the oven to 350° and grease a 12 cupbundt pan. To make the cinnamon filling, placethe cinnamon, butter, brown sugar, and flour in

a small bowl and mix with your fingers. Setaside.

For the coffee cake, combine the flour, bakingpowder,baking soda and salt in a large mixingbowl. Ina separate bowl, cream the butter andsugar, then beat in the eggs, one at a time. Beatin the vanilla extract and the sour cream.Gradually add the dry ingredients, beating wellafter each addition.

Spoon halfof the coffee cake batter into thelarge bundt pan. Crumble the cinnamonmixture over the top. Pour in the remainingbatter and then use a table knife to swirl thecinnamon throughout. Bake for 50 - 60 minutesor until a toothpick inserted inthe cake comesout clean. Invert the cake onto a rack and coolit thoroughly before dusting with confectioners'sugar. Serves 10 - 12.

Quick Coffee CakeOra Mae Hyatt

For topping1/ 3 cup sugar1 '/2 tsp cinnamon

1/3 cup chopped nuts

1Tbsp melted butter

Mix ingredients together in order given and set

aside.

For cake1 cup flourVi cup sugar1 Vi tsp baking powderVi tsp saltV* cup butter1 egg, well beatenVi cup milk

Sift together and cut inbutter until size of rice

kernels. Make a well in center and add egg andmilk. Stir only enough to moisten dryingredients (about 15 strokes) .

Turn batter into greased 8"round layer cakepan. Sprinkle topping over surface and gentlypat down with back of a spoon. Bake at 375°for about 20 minutes.

Variation

Substitute grated orange peel for cinnamon in

topping, orange juice for milk.

Wadingin thePacific

Aug.1940

£)reads

RaisinBranMuffinsBetty Hyatt 12 muffins

1 Vi cups regular flour3 tsp bakingpowderVi tsp salt1/ 3 cup sugar1 Zi cups Raisin bran1 cup milk1 eggVi cup vegetable oil or shortening

Stir together flour, baking powder, salt andsugar. Set aside. Measure Raisin Bran and milkinto mixingbowl. Stir until combined. Letstand 1 to 2 minutes or until cereal is softened.Add egg and oil. Beat well. Add dry ingredientsto cereal mixture, stirring only until combined.Portion batter evenly into 12 greased 2 V2 inchmuffin-pan cups. Bake in oven at 400° about 25minutes or until muffins are golden brown.Serve hot.

Variation

Combine 2 Tbsp sugar, 1 tsp cinnamon and Vicup chopped pecans. Sprinkle about 1 Vi tspmixture on top of each muffin before baking.

Apple/Oatmeal Muffins - DeluxeNorm Hyatt

1 egg well beatenVi cup honey or Vi cup brown sugar1 cup dried apples or 1cup diced applesVi cup water

3/4 cup milkVi cup vegetable oil1 Vi cups all purpose flour1Tbsp baking powder2 tsp cinnamon1 tsp nutmegVi tsp salt1cup quick oats

1 cup raisinsVi cup chopped pecansVi cup coconut

Combine dried apples and water and let stand Vihour. Add honey and vegetable oil to eggs, beat.Combine dry ingredients and mix (do not beat)with eggs, etc.. Fill cupcake cups or muffin tins

3/4 full. Bake @ 400" for 17-18 minutes.Frost (optional).

The Hyatt FamilyJuly 4/ 1937

- the dayof their baptism

With Elder Albert Geigle whobaptized them

NorthernStates MissionHome in Chicago

E)reads

Monkey BreadCharlynn Davis

Put the following ingredients in a bowl:Vz cup sugar1Tbsp salt1Tbsp yeast

Then add: 2 cups warm water

Let it sit and bubble. Add: 2 beaten eggs,beaten well with beaters

Stir inwith a spoon: 3 cups flour

Add: 4Tbsp vegetable oil

Then add: 3 or more cups of flour

Itwill be sticky. Don't beat. Cover and let rise

until double. Roll out on floured surface. Cutin circle with small pineapple can. Put circles in

Bundt pan, standing them on their sides like a

pinwheel. Let rise to top of pan. Let rise to topof pan. Bake at 350° for Vz hour.

Alternate Monkey Breador PullApartsCharlynn Davis

3 cans refrigerator biscuitsVz cup sugar1 tsp cinnamonVz cup butterVz cup sugarVz cup brown sugar

Combine sugar and cinnamon in plastic sack.Shake biscuits in mixture. Drop pieces into

greased bundt pan.

Bring to a boil butter, sugar, and brown sugar.Pour mixture over biscuits. Bake at 350° 30 -40 minutes. Add nuts and/or raisins if desired.

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Normaninhigh school biology - 1943

Cranberry SconesJeanie LeCheminant

1 cups flour3 Tbsp sugar2 Vz tsp baking powderVz tsp salt1/3 cup butter1 egg, beatenVz cup dried cranberries4-6Tbsp milkBeaten egg for top of scones

Combine flour, sugar, baking powder and salt.Cut inbutter until fine crumbs are formed. Stirinbeaten egg, cranberries and just enough milkso dough leaves side of bowl. Turn dough onto

lightly floured surface. Knead lightly 10 times.

Roll Vz inch thick. Cut dough with roundbiscuit cutter. (Or if you feel a bit lazy, roll into

2 inch balls.) Place on ungreased cookie sheet.Brushwith beaten egg. Bake at 400° untilgolden, 10-12 minutes.

GlazePowdered sugarJuice from orangeZest from orange rind

Combine until smooth consistency is reached.

breads

BananaNut BreadGladys Edmonds - 2nd wife of MauriceEdmonds, Belle's brother

1 cup butter or margarine4 eggs1 tsp vanilla4 cups flour1 cup milk1 cup chopped walnuts2 cups sugar2 cups mashed bananas1 tsp lemon extract

1 tsp sodaVi tsp salt

Cream butter, add sugar gradually. Add eggs,one at a time. Add bananas and flavorings, mixwell. Mix flour, salt, and soda and addalternately with milk. If too thick, add a littlemore milk. Add nuts. Bake in 2 buttered and

floured loaf pans at 350° until done.

BananaNut BreadBetty Hyatt

2 cups all purpose flour1 tsp baking powderZi tsp saltVi tsp baking soda3 Tbsp non-fat dry milk1/ 3 cup shortening2/3 cup sugar1egg (well beaten)1/ 3 cup water

1 tsp vinegar1 cup mashed bananasVi cup chopped pecans or walnuts

Combine and sift dry ingredients. Cream sugarand shortening; add egg and mix (do not beat).Blend inwater, vinegar, and bananas. Add dryingredients all at once and mix thoroughly. Addnuts. Bake @ 350° for 1 hour.

Zucchini BreadBetty Hyatt

3 eggs (well beaten)1 cup vegetable oil2 cup sugar3 tsp vanilla2 cups grated zucchini3 cups all purpose flour2 tsp cinnamon1 tsp salt1 tsp baking sodaVi tsp baking powderVi - 1 cup chopped pecans or walnuts

Beat eggs, add oil, sugar, vanilla, and zucchini.Mix lightly but well. Sift dry ingredients andadd to eggs, etc.. Add nuts. Pour into two loafpans. Bake @ 350° for 1 hour. Toothpickcheck.

Zucchini BreadCharlynn Davis

3 eggs1 cup cooking oil2 cups sugar2 cups raw,grated, peeled zucchini3 tsp vanilla3 cups flour% tsp baking powder1 tsp soda1 tsp salt3 tsp cinnamonV2 tsp clovesVi cup chopped nuts (chopped)Vi cup chocolate chips (optional)

Blend eggs, oil, sugar, zucchini, vanilla, and mix

well. Add flour, soda, baking powder,cinnamon, cloves. Add nuts and/or chocolatechips, ifdesired. Pour into 2 loaf pans that havebeen well greased and lightly floured. Bake at

350° 1hour.

£>reads

HolidayBreadNorm Hyatt

3 pkgactive dry yeast (V* ounces)Vi cup warm water

1 cup butter, softened1 cup sugar2 cups warm milk (not scalded)2 eggs (well beaten)7 Vi - 8 cups flour1 tsp salt2 cups candied fruit2 cups raisinsV2 cup slivered almonds or roasted pecans

Dissolve yeast in warm water. Cream butterand sugar and gradually add milk. Beat. Addyeast mixture. Beat in eggs, half of flour, andsalt until smooth. Add remaining flour and stirin candied fruit, raisins, and nuts. Knead about6-8 minutes. Place ingreased bowl and allowto rise ina warm place for about an hour, untildoubled.

Punch dough down and divide into fourths formaking four loaves. Place dough into 8x4 inchgreased loaf pans. Cover and let rise for one

hour. Bake 40 - 45 minutes at 350° (pre-heatedoven) until golden brown. Remove from pansand cool. Dust with powdered sugar.

No Beat PopoveTSJolene Hoeveler

2 eggs1 cup milk1 cup flourVi tsp salt

Mix eggs and milk. Add flour and salt.Disregard lumps. Fill greased muffin tins V* full.

Put incold oven. Set control to 450°; turn on

heat. Bake for 20 minutes. Makes 1 dozen.

Wheat HeartWafflesRobyn Gulbrandsen

2 cggs2 cups buttermilk (OR) 2 Cups milk + 2 Tbsplemonjuice1 cup uncookedWheat Hearts Cereal2 teaspoons baking powder1 teaspoon baking sodaXA teaspoon saltVa cup plus 2Tbsp shorteningCinnamon or nutmeg to taste

Heat waffle iron. Beat eggs; beat inremainingingredients with hand beater until smooth. Pourbatter from cup or pitcher onto center of hotwaffle iron. Bake until steaming stops—3-5min. Makes about eight, 7 inch waffles.

Buttermilk SyrupJolene Hoeveler

Vi cup buttermilk1 cube butter1 cup sugar1Tbsp light Karo syrup

Bring to boil and remove from heat. Add:Itsp baking soda1tsp vanillaSprinkle of cinnamon

*Note: Make in large pot because when thebaking soda is added, itwill foam up.This syrup is great on anything from cookedcarrots or sweet potatoes, as well as pancakes,waffles, French toast. It is also deliciousdrizzled over apple crisp and ice cream.

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threads

Bronco BreakfastTim andWendy Hyatt - Ron's son

Vi cup chopped nuts

18 frozen rolls3 oz pkg cook 'n' serve butterscotch puddingVa cup margarine1 tsp cinnamonVi cup brown sugar

The night before, place in well greased angelcake pan the nuts and rolls. Top with pudding.Melt margarine. Add cinnamon and brownsugar. Pour over top. Let rise over night. Bakeat 350° for 35 -40 minutes. Dump upsidedown onto plate.

Wheat £)readHolly Furse Stephens - Robyn's daughter

1/ 3 cup oil1/3 cup honey or Vi cup sugar2 Va tsp salt2 Va cup steaming hot water

Va cup gluten1 Vi Tbsp dough enhancer1 Va Tbsp instant yeast7-8 cups fresh whole wheat flour2 cups raisins (optional)

Mix together first 4 ingredients with doughhook. Add 4 cups flour to mixture. Whilemixing add gluten, dough enhancer, and yeast.Add remaining flour till dough pulls from sidesof bowl. Knead 6 minutes on medium speed.Fold in raisins.

Set oven to 350° and turn on for 2 minutes.Shut off. Place dough in 2 greased loaf pans andthen place inwarm oven for 35 minutes. Don'ttake dough out of oven. Turn oven back on,

350°, bake for 25-30 minutes.

Sweet Whole Wheat Quick BreadRobvn Gulbrandsen

J

2 Tbsp shortening4 cups buttermilk2 cups brown sugarVi tsp salt2 tsp baking soda6 cups whole wheat flourVa cup wheat germ (opt)1 pkg. cinnamon chips

Grease two 9x5 loaf pans with shortening. In

large bowl combine buttermilk, sugar, salt, andbaking soda. Mix well. Stir in flour, mix onlyuntil moistened,not until smooth. Pour into

prepared pans. Sprinkle tops with wheat germif desired. Bake at 325° oven for 1 Va hours or

until bread pulls away from sides. Loosen loavesand turn out on wire rack to cool.

Oarence and £>cilcwedding picture- taken day after

October I ' 92.7.

E)reads

Harvest BreadJolene Hoeveler

2 Tbsp active dry yeast1 Va cups warm water

1 tsp sugar1 cup milk1 tsp salt4Tbsp light molasses6Tbsp butter, softened3 cups whole wheat flour3 Va cups all-purpose flourVa cup chopped walnutsVa cup chopped pecansVa cup sunflower seedsVa cup chopped dried apricotsVa cup chopped raisinsVa cup grated carrot

1 eggDashof salt

Combine the yeast, warm water, and sugar in a

large bowl and let sit for 15 minutes. Ina

separate bowl, combine the milk, salt, molasses,and butter. Stir well and add to yeast mixture.

Slowly add the whole wheat flour and all-purpose flour. Remove the dough from thebowl and knead it on a floured surface, addingmore all-purpose flour as necessary to keep thedough from getting too sticky. Knead in thenuts, seeds, apricots, raisins,and grated carrot.

Try to distribute the treats evenly through thedough.

When the dough feels smooth after about 10minutes of kneading, form it into a ball and coat

with butter. Place the ball into a large bowl andcover with plastic wrap. After about an hourand a half, the dough should double inbulk.Punch down the dough, divide it into two

loaves, and place in buttered 8 Va inch loaf pans.The loaves should be left to rise again for about45 minutes.Beat together the egg, water, and salt for the egg

wash. Brush the loaves with the glaze, then bake

at 400° for 45 minutes. The loaves should soundhollow when you tap the bottom of the pan.Makes 10-12 servings.

Pumpkin Date Bread(or Raisin)

Norm Hyatt

2/3 cup margarine, softenedVa cup brown sugar (firm packed)4 eggs (or equivalent substitute)2 cups pumpkin1 cup all-purpose flour2 cups whole wheat flour2 tsp baking soda2 tsp baking powder3 tsp cinnamon1 tsp nutmegVi tsp allspiceVi tsp clovesVi tsp salt1 cup buttermilk2 cups quick rolledoats

1 cup dates, chopped (Use raisins and call itPumpkin Raisin Bread!)

Cream margarine and sugar. Beat in eggs andpumpkin. Combine dry ingredients and add to

creamed mixture alternately with buttermilk.Stir in oats and dates. Bake intwo large loaf

pans or four small loaf pans at 350° for 65 - 75minutes. Use toothpick test for doneness. Coolbefore slicing and serving.

Chicago College of Osteopathy

£>reads

Pumpkin BreadNorm Hyatt

2 2/3 cups granulated sugar2/3 cup butter or margarine4 eggs - well beaten2 cups pumpkin3 Vi cup all purpose flour1 tsp baking soda2 tsp baking powder1 tsp cinnamonVi tsp clovesVi tsp salt2/3 cup boiling water

1 /i cup raisins (or V2 raisins and V2 dates)2/3 cup chopped walnuts or pecans

Pour water over raisins and set aside. Creamsugar and butter. Add eggs and pumpkin.Combine dry ingredients and sift into mixture.

Add nuts. Bake ingreased and lightly floured(or waxed paper lined) loaf pans. Preheat oven

to 350° and bake for one hour - use tooth pickcheck for doneness. Makes two large loaves offour small loaves. (Small loaves may bake inslightly less time than large loaves.)

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*Cookies

Eskimo CookiesOra Mae Hyatt

1 '/2 cubes margarine or butter (3/4 cup)3/4 cup sugar3 Tbsp cocoa

2 cups oatmeal1Tbsp water

1 tsp vanilla

Blend all ingredients. Roll inballs the size ofsmall walnut. Then roll in powdered sugar.Place on tray in single layer inrefrigerator.Chill until served.

Variation from NancyDrinking-cocoa mix can be substituted for thecocoa and some of the sugar. We have used Vi

cup sugar and Vt cup cocoa mix. Also, V2 cup or

more whole wheat flour and V2 cup powderedmilk may be added to lower the fat ratio andincrease the food value. And, if you are

especially daring, you can substitute tofu(!) forsome or all of the butter.

§

RalphandAnita Daviswedding day

Homemade OreosRich and Debbie Davis

1box devils food cake mix

V* cup shortening2 eggs

Mix thoroughly; dough will be thick. Rolldough into tiny balls, a little larger than a

marble. Bake on ungreased cookie sheet at 350°for 5 minutes.

Frosting1 cube butterVi tsp vanilla4 oz cream cheese1 lb powdered sugar

Spread between 2 rolledcookies. Makes about40 cookies.

No-Bake Peanut Butter Honey KissesAnita Davis

2/3 cup honey2/3 cup peanut butter1 cup powderedmilk2/3 cup sifted powdered sugar

Mix honey and peanut butter in a bowl.Gradually stir in powdered milk and powderedsugar. Shape into 3A inch balls and roll the ballsinto crushed salted peanuts, crushed cereal, or

flaked coconut. Yields about 3 dozen. Nice forChristmas plate or camping trip.Approx. 65 calories each

Cookies

Com Flake DelightsNorm Hyatt

Vz cup butterVz cup brown sugarVz cup sugar1 egg1 tsp vanilla1 Va cup flourVz tsp saltVz tsp sodaVz tsp baking powder

2 cups corn flakesVa cup coconut

Vz cup walnuts or pecans, chopped

Cream together butter and sugars; beat in eggsand vanilla. Sift dry ingredients. Stir intocreamed mixture. Stir incorn flakes, coconut

and nuts. Drop onto lightly greased sheet. Bakeat 350° for 10-12 minutes.

Betty HyattFudge Nuggets

SnickerdoodlesOra Mae Hyatt

1 cup shortening1 Vz cup sugar2 eggs3 Va cup flour2 tsp cream of tartar

1 tsp sodaVz tsp salt

Combine ingredients inconventional cookiemethod. (Just mix 'em up.) Roll into balls thesize of walnuts. Roll in:2 Tbsp sugar

cinnamon1 tsp ci

Bake about 10minutes at 350°.

Va cup shortening1 cup sugar

1 tsp vanilla2 - 1 oz squares unsweetened chocolate1 Vz cup flourVz tsp salt1 Vz tsp Postum (optional)2/3 cup milk1 Vz cup quick oats

Vz cup nuts

Cream together shortening and sugar. Add eggand vanilla with melted chocolate. Mix well.Add flour and salt alternately with milk. Stir inoats and nuts. Drop by rounded teaspoon onto

cookie sheet. Bake at 350° for 15 minutes.Frost with your favorite chocolate frosting whencool.

Kristy's KookiesKristy Hyatt

1 cup butter flavored Crisco1cup brown sugarVz cup white sugar2 eggs2 tsp vanilla1 tsp almond extract

2 Va cup flourVz - 1tsp salt1 tsp soda2 large Hershey bars with almonds (12 - 14

oz total)

Mix as usual for cookies. Bake at 340° on

greased cookie sheets until slightly not firm -

barely golden. Let cool. They will be reallymoist and good! Makes 3 dozen.*Cadbury bars are the best when you can findthem on sale!

Cookies

Butter (Scotch) Shortbread CookiesRobyn Gulbrandsen

2 squares Butter3A cup sugar1 egg yolk2 % cup flour

Mix all ingredients. Roll into sticks and chill forat least 1 hour. Bake in 375° oven for 10 min.

Grape-Nuts Oatmeal Date CookiesNorm Hyatt

1 Vi cups margarine or butter2/3 cup brown sugar, firmly packed2/3 cup granulated sugar1 egg (well beaten)1 tsp vanilla1 Vi cups all purpose flour1 tsp baking soda2 cups Grape-nuts cereal2 cups rolledoats, uncooked1 cup chopped dates (Raisins or cranberries

optional)

Cream sugars and margarine or butter. Addeggs and vanilla. Add dry ingredients. Stir in

chopped dates. Bake 8-10 minutes on lightlygreased cookie sheet at 375°.

144East 5th NorthProvo, Utah

June 1951

Grandma and GrandpaAt home inProvo, 1965

Ranger CookiesAnita DavisA favorite atTaylor School in Bountiful whereRalph was the first principal.

1 V2 cup shortening1 V2 cup white sugar1 V2 cup brown sugar3 eggs

Cream together and add:

3 cups oatmeal3 cups cornflakes1 Vi cups coconut

3 cups flour1 Vi tsp soda1 V2 tsp baking powder3/4 tsp salt3 tsp vanilla

Bake at 375° for 10 minutes. (Do NOT over

bake.)

Cookies

Graham Cracker BarsAnita Davis

Melt 2 squares of margarine in a large saucepan.

Add:1 cup sugar1 egg, beatenVi cup milk

Bring to boil. Remove from heat. Add:1 cup crushed graham crackers1 cup chopped nuts

1 cup flaked coconut

Let cool. Spread 12 double square grahamcrackers on a cookie sheet. Spread abovemixture on crackers. Layer 12 more crackersand spread with the following mixture.

1/3 cup softened margarine2 cups powdered sugar3 oz soft cream cheeseEnough orange juice to moisten

Refrigerate for 2 days. Freezes beautifully. A

great bar to give the neighbors at Christmas.

Carrot CookiesAnita DavisAdapted from Mother Davis

1 cup sugarVa cup shortening1 cups grated raw carrots

2 - 2 Vi cups flour2 tsp baking powder2 eggs1 tsp salt1 tsp vanilla

Mix well and drop on tin and bake at 350° for12 minutes. When cool, they can be frostedwith a simple white frosting.

English ShortbreadJolene Hoeveler

Vi cup unsalted butter, softened1/3 cup confectioners' sugar1 tsp vanilla extract

Va tsp salt1 Va cup all-purpose flourAdditional confectioner's sugar (optional)

Preheat the oven to 350°. In a large bowl, usingan electric mixer set on medium-high speed,beat the butter and sugar for about 2 minutes or

until light and fluffy. Blend in the vanilla extract

and salt. Lower the speed and mix in the flour.Shape the dough into a disc and place it between2 large pieces of waxed paper. Using a rollingpin,roll out the dough between the waxedpaper until it is about 8 inches in diameter. Ifthe dough is too soft, refrigerate or freeze it for5 to 10 minutes. Remove the top sheet ofwaxed paper.

Using a plate slightly smaller than the dough as

your guide, trim off the uneven edge of thedough with a sharp knife and discard. Invert thecircle of dough onto an ungreased baking sheet.With the tines of a fork, form a decorativeborder around the outside edge of the circle.Using a sharp knife or pizza cutter, cut the circleinto 8 or 12 wedges. Bake for 10 - 15 minutes

or until the edges of the shortbread start to

brown. Transfer the baking sheet to a wire rackand cool for 10 minutes.

Using a large, sharp knife, retrace the cuts

previously make. Move the shortbread to a wire

rack and cool completely. Ifdesired, dust thetop of the shortbread with confectioners' sugar.When cool. Store in an airtight container at

room temperature. These cookies freeze well.Makes 8-12 cookies.

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Cookies

Sour Cream Sugar CookiesNorm Hyatt

1 V2 cups butter3 cups granulated sugar3 eggs (well beaten)1Tbsp vanilla1tsp soda1 cup sour cream6 cups all purpose flour1tsp salt

Cream butter and sugar. Add eggs and vanillaand beat. Add sour cream and dry ingredients.Refrigerate over night. Roll out and cut as

desired. Bake 10 minutes at 375° .

Date-Filled (or Raisin-filled] CookiesNorm Hyatt

Date filling3 cups chopped datesVa cup granulated sugarVa tsp saltVa cup water

Combine ingredients and bring to boil. Coverand simmer 5 minutes stirring often. Do not

overcook.Add 3 tbsp lemonjuice. Add V2 cupsfinely chopped pecans or walnuts if desired.Cool.Use the "SOUR CREAM SUGAR COOKIES"recipe. Roll out half of the dough to a thicknessof 1/ 8 inch. Cut into circles about 2 V2 - 3inches in diameter and place "cuts" on a verylightly greased cookie sheet.Place one teaspoon of filling on each "cut" andspread uniformly within V2 inch of edge. Rollout other half of the dough to a thickness of 1/8inch. Cut into circles about 2 V2 - 3 inches in

diameter for covers. Place one cover on eachfilled cookie and"seal" top to bottom. Bake 10-

12 minutes @ 375 F. Makes 4 dozen.

Ginger Lace CookiesOra Mae Hyatt

Va cup shortening1 cup sugar1 egg2 V2 cup flour2 tsp sodaV* cup water

Va tsp saltVa tsp cloves3/i tsp allspiceVa tsp ginger4Tbsp molasses

Cream sugar and shortening, add egg. Sift flourand spices and add, together with molasses andwater. Roll teaspoonful of dough inyour handand place on greased cookie sheet. Bake at

325°.

Clarence and Belle Hyatt's50th Anniversary14 October 1972

Cookies

Pumpkin CookiesRich and Debbie Davis

1 Va cup shortening3 cups sugar2 eggs1 - 29 oz can pumpkin2 tsp nutmeg2 tsp cinnamon5 cups flour2 tsp baking powder2 tsp baking soda1 tsp salt2 tsp vanilla3 cups chocolate chips

Bake 375° for 10-12 minutes.

Chocolate - Peanut SquaresNorm Hyatt

Base4 cups powdered sugar1 Vi cups chunky peanut butter1 Vi cups graham cracker crumbs11/3 cups butter,melted

Combine and spread into 9x13 cake pan or forthinner squares, spread into a cookie sheet pan.

Topping12 oz semi-sweet chocolate chips (2 cups)Vi cup chunky peanut butter1 tsp butter

Combine topping ingredients and heat in

microwave until melted. Do not cook! Spreadtopping over base. Cool to room temperatureuntil topping is set. Cut into squares as desired.

Chocolate - Chocolate Chip CookiesAmanda Davis Bunnell - David's daughter

2 Va cup flour1/ 3 cup cocoa

1 tsp baking sodaV2 tap salt1 cup margarine or butter, softenedVa cup sugarVa cup packed brown sugar1 tsp vanilla2 eggs2 cups (or 1 package) chocolate chips

Cream together soda, salt, margarine, sugar,brown sugar, vanilla and eggs. Add cocoa andmix. Then add flour until it is all mixed in and

then add chocolate chips. Bake at 375° on

ungreased cookie sheets for 8-10 minutes.

Makes about 5 dozen small cookies. Enjoy!

BigCookiesJolene Hoeveler

1cup shortening1 Vi tsp saltV2 cup butter1 tsp cinnamon

1/ 3 cup sugarVz cup regular oats

1cup brown sugar3 cups flour4 eggs2 large bags chocolate chips1Tbsp vanilla2 cups raisins1 tsp lemon juice2 cups chopped walnuts2 Tbsp baking soda

Use Va cup cookie dough per cookie. Place on

cookie sheet 3" apart. Bake at 350° for 15-17minutes. Makes 24 large cookies.

Cookies

Pecan DelightsNorm Hyatt

Base2 cups butter, softened2 - 8 oz pkgs cream cheese softened2 tsp vanilla4 cups flourVi tsp salt

Filling1 Vi cups sugar2 Vz cups pecans, chopped

Cream butter and cream cheese. Add vanilla.Combine flour and salt and add to creamedmixture. Divide into 2, 3, or 4 parts.Refrigerate 4 hours or overnight.

Roll out each part into rectangles about 1/8inch thick. Combine sugar and pecans andspread over rectangles. Roll up each rectangleand wrap in plastic. Refrigerate 4 hours or

overnight.

Unwrap and cut into 3/8 - Vi inch slices. Bake

on lightly greased cookie sheet at 400° for 13 -

14 minutes (until lightly browned).

BelleA. Edmondscirca 1921

Gladys Edmonds' Walnut Macaroons2nd wife of Maurice Edmonds, Belle's brother

Whip 3 egg whites, gradually adding 6Tbspsugar and a pinch of cream of tartar. Whip untilvery thick. Fold in 3A lb finely ground walnuts(you can substitute finely ground dry breadcrumbs for up to half of the nuts). Drop byteaspoonfuls on greased and floured pan. Bakeat 350° until set and tan on bottom.

Peppemuts(a German Christmas tradition)

Ora Mae Hyatt

3 cups Karo syrup1 Vi cups brown sugar3A cup butter

Heat until butter melts and stir until sugardissolves. (It is best to mix in a Bosch Mixer, or

with a dough-hook to add dry ingredients.) Addthe following:3 cups flour1tsp allspice% tsp mace

V* tsp cardamon1 V2 tsp sodaVa tsp oil of anise (not the extract)

Then add 7 or 8 more cups of flour, one at a

time. (It will be very stiff.) You may have to

knead inthe last one or two cups of flour byhand.

Cover the dough and let stand overnight in a

cool place. (Can be frozen in zip-lock bag, 6mos.) Roll out on floured surface, V* inch thickand cut in small circles (size of quarter) or one

inch squares. Bake on cookie sheet covered with

parchment paper, at 350° about 10 minutes or

until barely tinged light brown. Makes 800 -

1000 cookies. They are very hard and need to

be soaked inthe mouth.

Cookies

TrillbiesOra Mae Hyatt

1 cup butter or margarine1 cup sugarVi tsp salt1 tsp vanillaV2 cup sour milk1 tsp soda3 cups flour2 V2 cups oatmeal

Mix in order given. Roll out very thin on

floured surface and cut in 2" inch circles. Bake 8

-10 minutes at 350° until edges are barelybrown. After cooled, make sandwich cookieswith date/raisin filling as follows:

Vi lbdates, chopped or ground1 cup raisins,ground1cup sugar (V2 cup brown, Vi cup white)1Tbsp lemonjuiceZ2 cup water

Cook mixture on medium heat, stirring often to

prevent scorching until thickened.

ScotcharoosRichand Debbie Davis

1 cup Karo1 cup sugar

Dissolve together.

1 cup creamy peanut butterVi pkg chocolate chipsV2 pkg butterscotch chips5/2-6 cups Rice Krispies

AnitaAtBYU 1946-47

Half - Hearted CookiesJeanie LeCheminant

1cup butter3 oz cream cheeseVi - 1 tsp peppermint extract

Va cup sugar1egg3 cups flour

Cream together butter, sugar, cream cheese andegg. Then add peppermint extract and flour.Blendwell. Chill 2 hour inwax paper (unlessyou are impatient like Iam). Roll on flouredboard and cut in desired shapes Va inch thick.Bake at 375° for 7 - 10minutes. Cookies willstay a light color.

Chocolate dipMelt 1 cup chocolate chips and Va cup butter.Keep warm and runny. Dip cookies inchocolate and set aside until chocolate sets up.A few minutes in the fridge works well.They are called "half - hearted" because you can

dip only the parts you want to, such as half a

heart.

Cookies

Spritz CookiesJeanie LeCheminant

1 cup butterVa cup sugar1 egg2 Va cups flourVi tsp baking powderDash of salt1 tsp almond extract

Cream butter, adding sugar gradually. Add eggunbeaten. Beat well. Add dry ingredients andextract. Put dough in cookie press and pressonto cookie sheet. Sprinkle cookies with

colored sugar and bake 10-12 minutes at 400°,cleaning off pan after each batch.

Hello Dolly CookiesBetty Hyatt

1 cube butter or margarine1 Vi cup graham crackers1 cup butterscotch or chocolate chips1cup flake coconut

1 cup chopped nuts

1 can Eagle Brand sweetened condensed milk

In a 9 x 13 inch pan, melt the butter. Swish alittle up on the sides to grease pan. Crushgraham crackers and sprinkle over butter. Addbutterscotch or chocolate chips (bothmay beused), coconut and walnuts in layers. Drizzlesweetened conned milk over top of otheringredients. Bake at 350° for 25 - 30 minutes.

(Pyrex pan at 325° for 25 minutes.)

King's Sugar CookiesNorman Hyatt

2 cups margarine, softened1 cup granulated sugar1 cup powdered sugar1 tsp vanilla4 Vi cups flour1 tsp salt1 tsp cream of tartar

1tsp soda2 'g eggs

Va cup sugar (for rollingballs of dough in)

Beat margarine, sugar, powdered sugar untillight and fluffy. Beat in eggs and vanilla untilwell blended. Gradually add dry ingredientsand beat until well blended. Cover andrefrigerate until firm - several hours or

overnight. Form dough into one inch balls androll in sugar. Place balls about 2 inches apart on

cookie sheet and flatten. Bake on lightly greasedcookie sheet in preheated 375° oven for 8-9minutes (until lightly browned).

Fudge Chunk Sugar CookiesNorman Hyatt

Follow King's Sugar Cookies recipe above andadd the following prior to refrigerating dough:

2 cups chocolate chips or chunks1cup chopped walnuts or pecans

Cookies

No-Bake Chocolate Cookies(Like Candy)

Anita Davis

Vi cup milk2 cups sugar3 roundedTbsp cocoa

V* tsp salt1cube butter or margarine2-3 cups oats (instant)1 cup nuts

1 tsp vanilla1 cup flaked coconut (optional)Vz cup peanut butter (optional)

Combine milk, sugar, cocoa, salt, and butter.Boil 1 minute. Remove from heat. Stir in oats.

Cover and let stand 5 minutes. Stir innuts,vanilla, and coconut. Spoon out on platter or

waxed paper and let stand until dry.

Butterscotch Fudge BarsNorman Hyatt

1 cup butter2 oz unsweetened chocolate1 Vi cup brown sugar, firmly packed2 eggs, well beaten1tsp vanilla2 cups flour2 tsp baking powder Vi tsp salt12 oz butterscotch chipsVi cup flaked coconut

Over low heat, melt butter and chocolate. (Donot cook.) remove from heat and stir inbrownsugar until dissolved. Cool. Mix in eggs andvanilla. Combine dry ingredients and stir intochocolate mixture. Stir in chips and coconut.

Bake in 9 x 13 inch lightly greased cake pan at

350° for 25 - 28 minutes (use "crumb"toothpick test) . Cool before cutting into bars -size as desired.

Holiday Chocolate Butter CookiesJeanie LeCheminant

Vi cup sugarVa cup butter, softened1 egg yolk1 tsp almond extract

1Vi cups flourVi cup unsweetened cocoa

Heat oven to 375°. In large bowl, combine allingredients except flour and cocoa. Beat at

medium speed until light and fluffy, 2-3minutes. Gradually add flour and cocoa untilwell mixed, another 2-3 minutes. Shaperounded teaspoonfuls as desired or use cookiepress. Place 1 inch apart on cookie sheets. Bakefor 7-9 minutes or until set. Cool. Decoratewith powdered sugar.

Neiman Marcus CookiesStephanie Hyatt - Ron's daughter

2 cups butter4 cups flour2 tsp soda2 cups sugarS cups blended oatmeal24 oz pkg chocolate chips2 cups brown sugar1 tsp salt1 - 8 oz grated Hershey bar4 eggs2 tsp baking powder2 tsp vanilla3 cups chopped nuts (your choice)

Measure oatmeal and blend inblender to a finepowder. Cream butter and both sugars. Addeggs and vanilla and mix with flour, oatmeal,salt, baking powder and soda. Add chips,Hershey bar and nuts. Roll into balls and place2 inches apart on cookie sheet. Bake 10 minutesat 375°. Makes 112 cookies.

...... j

DessertsChocolate Refrigerator Dessert

Betty Hyatt

Simple crust: Mix 1 cup flour, Zi cup butter, 1

cup chopped nuts and press into 9x13 pan.Bake 15 minutes at 350°. Cool.

Layer 1: Mix 8 oz cream cheese, 1 Vi cups CoolWhip and 1 cup powdered sugar with Va cupmilk. Spread on crust.

Layer 2 : Mix according to directions on the box1 small pkg Coconut cream instant pudding and1 small pkg Chocolate instant pudding. Spreadover layer # 1.

Layer 3: Spread the remainder of the 9 oz CoolWhip on top. Garnish with a grated Hersheybar and nuts over the dessert.

Clarence and BelleSO1 WeddingAnniversary

14 October 1972

Eclair CakeRich and Debbie Davis

2 Vz pkgs graham crackers2 small pkgs instant French vanilla pudding3 Zi cups milk1 - 9 oz CoolWhip

Butter bottom of 9 x 13 inch pan. Line withgraham crackers. Mix pudding for 2 minutes,then blend in CoolWhip. Layer half pudding on

crackers, other half of pudding on another layerof crackers. Refrigerate for 2 hours.

Frosting3 Tbsp margarine2 tsp vanilla2 tsp Karo2 pkgs ready blended, pre-softened chocolate,

unsweetenedOr instead - 3 Tbsp milk1 V2 cups powdered sugar

Refrigerate 24 hours before serving.

FruitToppingOra Mae Flyatt

1 cup raspberries or strawberries, crushed1 cup water

1 cup sugar, blended with 2 Tbsp cornstarch

Mix together and bring to a boil, stirringconstantly. Lower heat and cook for 2 minutesor until color seems transparent. Serve as

topping on cake or ice cream.

Desserts

Chocolate DecadenceNorm Hyatt

14 oz chocolate ('A dark, V2 milk)lOTbsp unsalted butter4 large eggs1Tbsp sugar1Tbsp flour

Preheat oven to 425°. Butter an 8 inch roundpan (spring form is good). Line with wax or

parchment paper on the bottom. Butter paper.Flour and set aside. Place chocolate and butterinto top of a double boiler over hot,not boilingwater. Stir until smooth, remove from heat, set

aside.

Inanother double boiler,whisk eggs and sugarover hot,not boiling,water. Whisk until sugardissolves and the mixture darkens slightly. Itwill be barely warm to the touch. Remove fromheat. Place the egg mixture ina mixingbowland beat at highest speed until eggs are theconsistency of light whipped cream, from 5 to

10 minutes. Fold in the flour.

Fold a third of egg mixture into the chocolate to

lighten it. Add the rest of the egg mixture

carefully, deflating as little as possible. Pourbatter into the pan and tap pan lightly to removeair bubbles. Bake 15 minutes. The center willbe soft and the top will be crusty. Cool on a

rack. Cover pan well with plastic wrap andfreeze overnight. Thaw several hours beforeserving. Keep in fridge. Serve with whippedcream or ice cream and raspberry sauce.

Raspberry Sauce10 oz pkg frozen raspberries, thawed

Puree raspberries. Strain to remove seed. Addsugar to taste. Best if tart on the decadence.

Normany Anita and Prestonaged j, 9 and 10

Denver Chocolate PoundCakeJeanie LeCheminant (from my mother-in-law,who believes inbutter)

1 V2 cup unsalted softened butter3 cups sugar2 tsp pure vanilla extract

5 large eggs1 cup unsweetened cocoa powder2 cups flourV2 tsp baking powderV2 tsp salt1 cup buttermilkV* cup water

In large mixingbowl, cream together butter andsugar. Beat at high speed 5 minutes, then addvanilla. Add eggs, one at a time, beating well.Inseparate bowl, mix together cocoa, flour,baking powder and salt. Add dry ingredientsalternately with buttermilk and water, endingwith dry ingredients. Mix untilwell blended.Pour into greased and floured 10 inch tube or

bundt pan and bake at 325° for 60-75 minutesor until toothpick is clean. Let cake rest in panfor 20 minutes then turn onto cake rack. Coolcompletely. Decorate with almonds, whippedcream, powdered sugar or chocolate frosting.

Desserts

Crazy CakeOra Mae Hyatt

3 cups flour12/3 cup sugar1/ 3 cup cocoa

1 tsp salt1 tsp soda

Stir above ingredients together until wellblended. Add:2/3 cup oil2 Tbsp vinegar2 tsp vanilla2 Vi cup water.

Mix thoroughly. Pour into 9x13 inch greasedpan,and bake at 350° for 35 - 40 minutes oruntil test with toothpick is clean.

Krazy KakeRich and Debbie Davis

3 cups flour2 cups sugar1 tsp salt2 Tbsp cocoa

2 tsp soda2 tsp vanilla2 Tbsp vinegar10Tbsp oil (3/i cup minus 2 Tbsp)2 cups cold water

Mix dry ingredients in a cake pan. Make 3 holesand pour vanilla, vinegar, and oil in each. Four

water over all. Beat. Bake at 350° for 35minutes. This is a very moist chocolate cake.Travels well.

Triple Chocolate CakeAnita Davis

1 chocolate cake mix1sm instant pudding (chocolate)1cup sour cream

1 cup chocolate chips

Mix cake according to directions; addremaining ingredients. Place in greased and

floured bundt pan. Bake at 350° for 30minutes.

SandArt BrowniesJolene Hoeveler

Our RS had a super Saturday and made Sand ArtBrownies They will make great gifts. You layerthe ingredients into a Kerr Quart jar, print therecipe for the front and put on a pretty ribbonand there you go. They look great. Here is therecipe:

Layer #1 - 2/3 cups flour mixedwith Vi tspbaking powder

Layer #2 - 1/3 cup cocoa

Layer #3 - 1/3 cup flourLayer #4 - 1 cup brown sugarLayer #5 -V2 cup granulated sugarLayer #6 - V2 cup chocolate chipsLayer #7 - V2 cup white chipsLayer #8 - V2 cup chopped nuts

Combine ingredients of jar with:3 eggsV2 cup oil1 tsp vanilla

Mix well and spread in 9 x 9 greased pan. Bake

at 350° for 30 minutes or until done.

Dessetts

Caramel Layered Chocolate SquareKristy Hyatt

45 light caramels or 1 (14 oz) pkg.2/3 cup evaporated milkVa cup butter or margarine1 cup walnuts12 oz pkg chocolate chips1 pkg German chocolate cake mix

Inpan, add caramels and 1/3 cup evaporatedmilk. Cook over low heat, stirring constantly,to prevent scorching until melted and set aside.Grease and flour 13x9 inch pan. Preheat oven

to 350°. Combine butter or margarine, 1/3cup evaporated milk,nuts,and cake mix. Stirby hand. Press Vi of dough inbottomof greasedpan and bake 6 minutes. When done, sprinklechocolate chips on baked dough. Put caramelmixture over top of chocolate chips. Putremaining Vz of dough mixture over the top ofcaramel mixture. Bake for 20 minutes.

Refrigerate until cool and ready to eat.

* Ialso sprinkle a layer of coconut flakes. Iusually make this recipe with 1/ 3 - Vz cupbutter and either water or evaporated milkadded to moisten dough. Itry to tell myself thisis less fattening.

ist Lt.C.E.Hyatt

Inf.Res.

Onduty asadjutant inCivilian

ConservationCorp. (CCC)

Cable, WlMarch1935

Belle andAnita

Zucchini BrowniesCharlynn Davis

2 cups flour1 Vz cups sugar1 tsp salt1 Vz tsp soda2 tsp vanilla1 egg1 cup grated zucchiniVz cup oil1 - 6 oz pkg chocolate chipsVz cup nuts (optional)

Mix together and pour into greased 9x13 pan.Bake 350° 20 - 30 minutes.

BrowniesJeanie LeCheminant

Vz cup butterVa cup cocoa

1 cup sugar2 eggs1 tsp vanilla3A cups flourNuts

Melt butter with cocoa and cool. Add -remaining ingredients and mix well by spoon.Spread on greased 8 inch square pan. Bake at

350° for 25 minutes. Frost or sprinkle withpowdered sugar. (This recipe can be doubled in

a 9x13 pan or tripled on a cookie sheet.)

Desserts

Whole Wheat BrowniesRobyn Gulbrandsen

1 cup plus 2 Tbsp oil2 V* brown sugar (OR) 2 V* Cup white sugar

PLUS Vi Cup Molasses5 eggs1teaspoon salt6Tbsp cocoa

2 cups whole wheat flour2 tsp vanilla1 cup chopped nuts (optional)

Mix ingredients together. Grease and flour

baking dish. Bake 25 minutes in 350° oven.

Frost with chocolate frosting.

Oatmeal CakeTeddi Hyatt

1 Vi cup boiling water

1 cup quick oatmeal1 cup brown sugarVi cup oil2 eggs1 Vi cups flour1 tsp soda1 tsp salt

Pour water over oatmeal. Add remainingingredients. Bake at 350° for 25 - 30 minutes.

Glaze1 cup coconut

1 cup brown sugar1 stick margarineVi cup cream

Cook until thick. Remove from heat. Add 1cup coconut.

Caramel Squares(from Australia)

Charlynn Davis

Base

Melt:Yt cup margarineV2 cup brown sugar

Add:1 cup flour with 2 tsp baking powder

Mix and press into bottom of pan. Bake 375°for 15 minutes.

Caramel Filling1 can sweetened condensed milk2 Tbsp golden syrup (liquid brown sugar)1Tbsp melted margarine

Stir and pour over base. Bake 375° for 15minutes.

ToppingMelt V2 block Copho or substitute with 1 cup

drinking cocoa - sweetened - or meltedsemi-sweet chocolate

Pour over filling. Refrigerate until set up.

Normanand Betty Hyattwedding picture

Desserts

Any - Old- Jar - of - Fruit CakeRichand Debbie Davis

1 qt fruit with juice - any flavor2 cups sugar1 cup oil4 cups scooped flour4 tsp soda1 tsp soda1tsp (slight) cloves1tsp (slight) nutmeg1 tsp (slight) cinnamon

(optional)1 cup nuts, raisins, and/or chocolate chips

Blend fruit ina large mixingbowl with sugarand oil. Add dry ingredients and nuts. Pour

into greased 9x13 pan. Bake at 350° for 50minutes or until done.

Cream Cheese IcingCombine:Vi cup margarine1 - 3oz pkg cream cheesePinch salt2 Vi cups powdered sugar

Beat until fluffy. Add a few drops of cannedmilk for a better spreading consistency.

Corporal EdmondP. Hyatt4 Oct 1943 - Camp Sutton, NC

Cherry CrispBetty Hyatt

Vi cup butter1 yellow cake mix2 cans cherry pie fillingV2 cup chopped nuts

Cut butter into cake mix until crumbly.Reserve 1 V2 cups. Pat remaining mixture

lightly in ungreased oblong pan (13x9x2)

building up V2 inch edges. Mix sugar andsprinkle of cinnamon into pie filling until tasty.Spread pie filling over mix to within V2 inchofedges. Mix nuts with remaining mixture and

sprinkle over tip. Bake at 350° for 45-50minutes. Serve warm with whipped cream or

ice cream.

Easy (But ExtraNice) DessertAnita Davis

1 qt bottled fruit (apricots, tart cherries,peaches, pears, fruit cocktail, etc.)

1pkg cake mix (yellow,white, or lemon)1square butter or margarine

Place bottled fruit, with syrup, inbottom ofungreased cake pan. Cover with dry cake mixand dot with butter or margarine. (Iprefer to

cut my butter or margarine into me dry cakemix before putting it over the fruit for a more

even distribution.) Bake at 350° for 35 minutes.

Serve alone or with vanilla ice cream.

* Our favorite variation: Instead of bottledfruit, use 1 quart frozen rhubarb (cut into bitesize pieces). Sprinkle V2 cup sugar over therhubarb (no liquid is needed). Follow the same

baking instructions as above.

Desserts

Peach DessertRich and Debbie Davis

2 Vz cups crushed graham crackers1 cube margarine6Tbsp powdered sugar

Press in 9 x 13 dripper pan. (Reserve a fewcrumbs for top.)

2 cups water

1 cup sugar2 Tbsp cornstarch

Cook and stir until thick and clear. Removefrom heat. Add:1 sm pkg orange or peachJello

Chill until cool. Add:4 or more cups sliced peaches

Topping8 oz CoolWhip1 - 8 oz softened cream cheeseVi cup powdered sugar

Mix together and spread on top of peaches. Topwith remaining graham cracker crumbs.

Addie &J. F. Edmonds50th WeddingAnniversary

6 Nov 1939

Frosty Fruit BarsOra Mae Hyatt

1 cup margarine2 cups sugar2 eggs1 tsp salt2 cups raisins1 cup mixed fruit (dates)V2 cup orange juice5 cups flour2 tsp soda1 tsp cinnamon1 tsp nutmegV2 cup nuts

Cream margarine and sugar and eggs; add saltand orange juice. Sift and add flour and sodaand spices. Stir in nuts and fruits. Spread on

large pan about V2 inch thick. Bake at 400°about 15 minutes. Cool and spread withpowdered sugar icing.

Lemon BarsAnita Davis

1 cup flourV2 cup (1 square) margarineVa cup powdered sugarVa tsp salt

Cut in together. Press into greased square pan.Bake 20 minutes at 350°.

Topping2 eggs1 cup sugarV2 tsp baking powder2Tbsp lemonjuice

Beat together. Pour over baked crust. Bake 20 -

25 minutes. Do not over bake. Loosen withknife when hot. Cut when cool. Nice for a

Christmas cookie plate.

Desserts

Pretzel/Jello DessertCarol Zappe - from my daughter-in-law, Kim

Crust2 cups slightly crushed pretzelsV* cup melted butter3 tsp sugar

Bake at 400° for 10 minutes. Cool completely.

8 oz cream cheese, softened1 cup sugar8 oz CoolWhip

Mix together and spread over pretzels

Topping1 large package Jello dissolved in 2 cups hot

water

1 package frozen raspberries

Let set partially, then spread over filling.Refrigerate until completely set.

Fruit Cocktail CakeAnita DavisAdopted from Lorraine MacKay

Add inthis order and mix well by hand:

1 #2 can fruit cocktail1 egg, beaten with spoon1 cup flour1 cup sugar1tsp baking sodalA tsp salt

Put ingreased 9x13 pan. On top sprinkle:1 cup brown sugar1 cup chopped nuts

Bake at 325° for 30 minutes. Serve withwhipped cream or ice cream.

Danish DessertRich and Debbie Davis

Take 1 cake mix and bake in two cake tins for 15

to 20 minutes at 350°.

CenterMix the following for center or filling to cover

both cakes:1 - 8 oz pkg cream cheese1 - oz CoolWhip2 1/3 cups powdered sugar1 - 2 tsp vanilla

TopFollow directions for mixing 1 Danish Dessert,adding strawberries or raspberries and pourover the center layer and refrigerate.

Tropical Fruit CakeAnita Davis

Cake1 yellow or white cake mix,dry2 eggs1/ 3 cup unsweetened applesauce1 can mandarin oranges with juice

Mix all ingredients with an electric mixer. Pour

batter into a 9 x 13 pan. Bake at 325° for 35minutes or until done. Cool.

Topping8 oz CoolWhip1 sm can crushed pineapple with juice3 oz instant vanilla pudding,dry

Mix above ingredients with spoon. Pour over

cooled cake. Refrigerate.

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Desserts

Rich 8>ITasty Pumpkin DessertAnita Davis

Crust1pkg yellow cake mix ( reserve 1 cup)1 egg1 stick margarine or butter, melted

After reserving 1 cup cake mix, combineremaining mix with egg and melted margarineand butter. Press into large cake pan (9 x 13).

Filling1 Vi cups pumpkinV* cup sugarVi tsp salt1 tsp cinnamonV* tsp clovesZi tsp ginger12 oz can evaporated milk2 eggs

Mix well and pour over crust.

Topping1 cup reserved cake mix

l/2 cup sugar1 tsp cinnamon3 Tbsp margarine, firmChopped nuts (optional)

Mix dry ingredients. Cut in margarine.Crumble over top of filling. Bake dessert at

350° for 1 hour. This dessert is delicious servedeither warm or chilled with whipped cream or

ice cream.

Serves 12,approx. 439 calories and 65 mg.cholesterol.

I

BelleA. Edmonds HyattHighSchool Graduation- 1918

PumpkinPie CakeKristen Hyatt - Kim's daughter

Crust:1 yellow cake mix (reserve one cup)V2 cup butter, melted1 egg

Filling:1 - 16 oz can of pumpkin1 cup sugar2 eggsV2 cup milk1 V2 tsp pumpkin pie spice

Topping1cup yellow cake mixV2 cup sugarV* cup butter

Mix crust and lay flat in casserole dish. Mixfilling together and pour on top of crust.

Topping should be fluffy and crumbly. Sprinkleon top. Bake at 350° for one hour.

Desserts

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Tapioca PuddingWritten by Grandma Belle

Hyatt

(A recipe belonging to Kim andTeddiHyatt.)

3 eggs

Mix Zi cup sugar, 1/8 teas salt, 3 T.tapioca and 2 cups milk in the beatenegg yolk. Cook in a double boileruntil thoroughly cooked and quitethick. Beat egg whites and 3 T. sugaruntil peaks are formed. Fold into

cooked tapioca mix. Add vanilla.Serve cold or warm. Fruit - raisins

may be added. 6 to 8 servings.

Belle received an award for herpenmanship in the Palmer

system of writing.

FudgeRobyn Gulbrandsen

3 oz cream cheese1/ 3 cup cocoa

1 stick butter or margarineVi tsp vanilla1 pound or 3 3A cup powdered sugar

Soften cream cheese and butter. Mix togetherall ingredients with your hand for a messyexperience or by spoon.

r

Caramel (Butter Candy)Rich and Debbie Davis

1 cup sugar1 cup brown sugar% cup Karo2 squares butter1 can Eagle Brand MilkNuts

Cook all together until soft ball stage, stirringconstantly. Add nuts and pour into butteredpan.

Desserts

Bill's Key Lime PieBill Hoeveler

1 pre-made graham cracker crust

4 egg yolksVi cup key lime juice1 can sweetened condensed milkVi tsp cream of tartar

Preheat oven to 325°. With electric mixer,beategg yolks on high until thick and lemony in

color. Add sweetened condensed milk and mixon low. Add lime juice and cream of tartar. Mixwell until blended. Pour into prepared crust

and bake for 15 minutes of until center is firmand dry to touch. Freeze for at least 3 hoursbefore serving. May serve with meringuetopping or whipped cream.

DutchApple PieJeanie LeCheminant

Pastry for one 9 inch pie4 -5 cups tart apples, peeled,cored, and slicedV* - Vi cup water

3/i cup sugar1 - 2 Tbsp flourVi - 1 tsp cinnamonDash of nutmeg1/ 8 tsp salt1Tbsp lemonjuice2 Tbsp butter or margarine

Steam or simmer apples gently in water untilthey wilt and begin to become transparent.(This is only a partial cooking so that apples willcook thoroughly inthe pie.)Combine the sugar and other dry ingredients.Mix well. Spread half over the pastry-lined piepan. Lift apples from cooking liquid into crust.

Add % cup of the cooking liquid. Sprinkle withremaining sugar mixture. Sprinkle pie fillingwith lemonjuice. (Continued above. ..)

loppingVi - Va cup flour% - Vi cup brown sugarVi cup white sugar2-3Tbsp butter

Cut in butter until mixture resembles coarse

crumbs. Sprinkle over apple filling. Cover edgewith foil. Bake on lower shelf of oven at 375°for 20 minutes. Remove foil and cookadditional 10-20minutes or until nicelybrowned.

Pumpkin PieNorm Hyatt

Crust2 cups all purpose flour2/3 cup butter or margarineVi tsp salt4 - S Tbsp water

Cut butter into flour and salt mix. Add water.

After mixingwith fork, form ball and divide in

half. Roll our each half and fit into two 9 inchpie pans. Chill for 30 minutes.

1 - 29 oz can pumpkin4 eggs, slightly beaten2 - 12 oz cans evaporated milk1 Vi cups sugar1 tsp gingerVi tsp cloves

Mix thoroughly.

Preheat oven to 425°. Pour filling into unbakedpie shells. Bake for 15 minutes. Reduce heat to

350° and bake and additional 45 minutes or

until knife inserted into the center of the piescomes out clean. ENJOY!

I

Desserts

Rhubarb CrumbleA favorite ofTom Hyatt

4 cups diced rhubarb1 V* cups sugarV* cup flourVa tsp salt

Mix dry ingredients, then stir in rhubarb until itis coated with flour-sugar mixture. Spread in

buttered 9x13 inch pan and sprinkle withV2 tsp nutmeg. Add:3 Tbsp water around edges of pan.

Combine until crumbly:1 cup brown sugar1 cup oatmeal1 cup flour2/3 cup margarine or butter

Spread "crumble" over fruit. Bake 1 hour at

350°.

Norman/ Anita &.PresChristmas/ 1944

(Last time all three were

together for portrait before school/military service/ etc.)

Apple CrispJolene Hoeveler

5 cups peeled and sliced Granny Smith apples1 cup brown sugar1Tbsp cinnamon2 tsp salt

Mix brown sugar, cinnamon, and salt together.Toss apples inmixture to coat evenly. Spreadentire mixture in 9 x 13 inch baking pan.

Topping2 cups brown sugar1 cup flour1 cup quick oats

1 tsp salt2 tsp cinnamon2 tsp vanilla1cup (2 squares) soft butter

Toss dry ingredients in bowl and mix in vanilla.Cut in the butter until the mixture is the size ofpeas. Sprinkle evenly over the apples. Bake for30-40 minutes until golden brown. Serve hotwith ice cream or whipped cream.

Raspberry Poke CakeRich and Debbie Davis

1White cake

Prepare according to package directions in a

dripper pan, 9x13. Cool inpan 15 minutes.

Then poke with fork at Vi inch intervals.

Dissolve:3 oz red (raspberry, cherry, strawberry) gelatin

in 1 cup boiling water

Add:Vz cup cold water

Spoon over cake in pan. Top with CoolWhip.

Desserts

Clarence and Belle Hyatt

Raspberry CrunchJeanie LeCheminant

Part 1:2 cups flour1 cup butterVi cup brown sugarVi cup nuts

Mix until crumbly. Bake for 15 minutes on

large cookie sheet in 350° oven. Stir to breakbig pieces, then cook 5 minutes more.

Part 2:1 pint whipping cream

1 - 8 oz cream cheese, softened

Beat in:1 cup powdered sugar1 tsp vanilla

Blend all. Take Vi crumb mixture into bottomof dish. Spread cream cheese, then rest ofcrumbs.

Part 3:Raspberry Danish Dessert (cut back on liquid)10 oz frozen raspberries

Add raspberries while still hot. Spread mixture

on top of parts 1 and 2 . Cover and chill.

White Lie CakeE-Mail

Have you ever told a white lie? You are going to

love this — especially all the ladies who bake forchurch events.

Alice was to bake a cake for the church ladies'group bake sale, but she forgot to do it until thelast minute. She baked an angel food cake andwhen she took it from the oven, the center haddropped flat. She said, "Oh dear, there's no timeto bake another cake."

So, she looked around the house for somethingto buildup the center of the cake.Alice found itin the bathroom ...a roll of toilet paper. Sheplunked it in and covered it with icing.Thefinished product looked beautiful, so she rushedit to the church.

Before she left the house,Alice had given herdaughter some money and specific instructions

to be at the bake sale the minute it opened, andto buy that cake and bring ithome.When thedaughter arrived at the sale, the attractive cakehad alreadv been sold. Alice was beside herself.

J

The next day, Alice was invited to a friend'shome where two tables of bridge were to beplayed that afternoon.After the game, a fancylunch was served, and to top it off, the cake in

question was presented for dessert.

Alice saw the cake, she started to get out of herchair to rush into the kitchen to tell her hostessall about it,but before she could get to her feet,one of the other ladies said, "What a beautifulcake!"

Alice sat back in her chair when she heard thehostess (who was a prominent church member)say "Thank you, Ibaked it myself."

Desserts

Mom's Graham Streusel CakeRobyn Gulbrandsen

2 cups graham cracker crumbsV* cup chopped nuts

Va cup brown sugar1 Va teaspoon cinnamon3-4 cup butter or margarine1 package white, yellow or spice cake mix1cup water

1/ 3 cup vegetable oil3 eggsVanilla glaze

Heat oven to 350°. Grease and flour pan. Mixfirst 5 ingredients. Mix cake mix with oil, water

and eggs. Pour Vi cake mix into pan. Sprinklewith cracker mixture. Pour rest of cake mix on

top. Sprinkle with remaining cracker mixture.Bake 40-45 minutes.

Drizzle with vanilla glaze:1 cup powdered sugar PLUS 2Tbsp water

23 Union StreetJoliet, Illinois

Mom's Carrot CakeJeanie LeCheminant

2 cups flour2 cups sugar2 tsp soda2 tsp cinnamon1 tsp salt1 cup oil4 eggs3 cups shredded carrots

1tsp vanilla

Combine flour, sugar, soda, seasonings and oil.Then beat in eggs, one at a time. Add carrots

and vanilla. Pour into greased cake pan or pans.Bake at 375° for a 30 minutes.

Frosting8 oz cream cheese1 box powdered sugarV2 lb butter1 tsp vanilla1 cup chopped pecans

Mississippi MudCakeDavid & Jeanie LeCheminant

4 eggs1 V2 cups flour2 squares butter1 cup coconut

2 cups sugar1 V2 cups nuts

1/3 cup cocoa

Combine ingredients and put in 9 x 13 pan.Bake at 350° for 30 minutes. While still hot,spread with marshmallow cream. Let cool.Spread with chocolate icing.

Desserts

Pineapple Chiffon CakeNorman Hyatt

Sift together:2 Va cups flour1Vi cups sugar3 tsp baking powder1 tsp salt

Make well incenter and add:Vi cup salad oil5 egg yolks3A cup pineapple juice

Beat until satin smooth. Inlarge mixingbowl,beat until very stiffpeaks form:8 egg whitesVi tsp cream of tartar

Pour batter over egg whites and fold ingently.Bake one hour (or until done using toothpicktest) in ungreased 10 inch tube pan (or bundt

pan) in preheated 350° oven. Invert and cool.

Frost top and sides of cake with Pineapple-WhippedTopping or FluffyWhite Frosting.

Option: Split cake into two layers and use partof topping between the layers and remainder on

top and side.

Pineapple-WhippedToppingThoroughly drain one 20 oz can of crushedpineapple, chilled. Foldpineapple into 2 cupswhipping cream, whipped.

FluffyWhite FrostingCombine 1 cup sugar, 1/3 cup water, % tspcream of tartar, and dash of salt in saucepan.Bring to boilinguntil sugar dissolves. Veryslowly, add sugar syrup to 2 unbeaten eggwhites in large mixingbowl,beating constantlywith electric mixer until stiff peaks form, aboutseven minutes. Beat in 1 tsp vanilla.

Applesauce Spice CakeBetty Hyatt

2 cups sugarVi cup shortening2 eggs2 3A cup flourV4 tsp baking powder1 Vi tsp sodaVi tsp salt

tsp cinnamonVi tsp clovesVi tsp allspice1 Vi - 2 cups applesauceVi cup water

Vi cup chopped nuts

1 cup raisins

Cream sugar, shortening and eggs until fluffy.Sift dry ingredients together and add alternatelywith water and applesauce. Blend. Add nuts

and raisins. Bake at 350° for 45 minutes.

Cream Cheese Frosting1 - 3 or 8 oz pkg cream cheese4Tbsp butter1 tsp vanilla2 cups powdered sugar

The 3 Hyatt Children

Desserts

Chocolate Chiffon CakeNorman Hyatt

Thoroughly blend, then cool:Vi cup boiling water

4 - 1 oz squares unsweetened chocolate, melted% cup sugar

Sift together:2 '/4 cups sifted flour1Vi cups sugar3 tsp baking powder1 tsp salt

Make well in center of dry ingredients and add:Vi cup salad oil7 egg yolks3/i cup water

1 tsp vanilla

Beat until satin smooth. Stir chocolate mixture

into batter. Combine and beat until very stijfpeaks form:7 egg whitesVi tsp cream of tartar

Fold (gently) the batter into the egg whites.Preheat oven to 325 °. Bake 65 minutes (oruntil done using toothpick test) in ungreased10 inch tube or bundt pan. Invert and cool.Frost with favorite frosting or the following.

J. F. &Addie Edmondsand Nettie & Frank Hyatt

Chocolate Glaze1 Vi - 1 oz sq unsweetened chocolate2 Tbsp butter1Vi cups powdered sugar, sifted1 tsp vanilla

Melt chocolate over low heat, stirringconstantly. Remove from heat and stir in sugarand vanilla until crumbly. Blend in 3 Tbsp ofboiling water and add about 2 tsp one at a timemore water to make glaze of pouringconsistency. Pour quickly and evenly over topand side of cake.

Seven-Minute Frosting2 egg whites, unbeaten1 Vt cups sugar2 tsp light corn syrup or V* tsp cream of tartar

1/3 cup cold water

Dash of salt1 tsp vanilla

Place all ingredients except vanilla in top ofdouble boiler (not over boilingwater); beat Viminute on low sped to blend. Place over boilingwater, but not touching the water. Cook,beating constantly, until frosting forms stiffpeaks, about 7 minutes - don't overcook. Addvanilla and beat until spreading consistency,about 2 minutes. Spread quickly and evenlyover top and side of cake.

FluffyWhite FrostingCombine 1 cup sugar, 1/ 3 cup water, Va tspcream of tartar, and dash of salt in saucepan.Bring to boilinguntil sugar dissolves. Veryslowly, add sugar syrup to 2 unbeaten eggwhites in large mixingbowl,beating constantlywith electric mixer until stiff peaks form, aboutseven minutes. Beat in 1 tsp vanilla.

Desserts

Aussie PavlovaDavid Davis

4 egg whites1 cup sugar1 tsp cornstarch1 tsp vinegar1 tsp vanilla

Grease a pavlova pan or pizza pan and line withfoil. Beat egg whites till stiff. Gradually addsugar while beating. Continue beating at

medium speed till very glossy. Fold in

remaining ingredients. Spoon and pipe onto

prepared tray (till it looks like a nest). Bake in

oven at 275° for 1 Vi hours. Turn off heat andallow to cool in the oven. Fill as desired.

Optional FillingsPudding (lemon or vanilla)StrawberriesBananasKiwis

Any other fruits you likeAdd whip cream on top before serving. Serveimmediately.

ToffeeRich and Debbie Davis

Before cooking, grind walnuts and sprinkle on

cookie sheet.

1 cup sugar

In a heavy kettle,heat sugar until warm to thetouch. Add:2 Tbsp cold water

1square butter1 square margarine

Cook constantly over high heat until it turns

light brown. Pour on cookie sheet. While it isstill warm, sprinkle semi-sweet chocolate chipsover toffee. As they melt, spread with a knife.

mi.fife

UtahBound1938

Trip goals:Temple - endowments/ sealings

(including Robert) by Elder Melvin j. Ballard/baptisms for dead

Patriarchal BlessingsGenealogical researchMissionary family visits - Geigle,

Shurtliff/ Meets,Bohne,Cropper

Chocolate Marshmallow FudgeAnita Davis

4 V2 cups sugar1 can evaporated condensed milkVi cube butter2 - 12 oz pkgs chocolate chips1 - 12 oz bottle marshmallow creme

1 tsp vanillaNuts (optional)

As cooking and testing methods differ, there are

choices for testing when candy is ready:1 - Boil to 325° on candy thermometer;2 - Until soft (or med. Firmball - between

238-240° on candy thermometer);3 - Cook for 9 minutes after it boils

Pour over chocolate chips and marshmallowcreme. Stir well. Add nuts and vanilla and pourinto buttered pan. Makes 3 pounds. Creamyand delicious.

Desserts

Butter Pecan FudgeNorm Hyatt

1 cup butter1 cup sugar1 cup brown sugar, firmly packed1 cup heavy whipping cream

V* tsp salt2 tsp vanilla4 cup powdered sugar2 cups pecan halves, coarsely chopped

Toast pecans in one tsp butter in 250° oven for30 minutes, stirring 2-3 times. Cool.

In large saucepan, combine butter, sugars,cream, and salt. Over medium heat,bring to

boil, stirring occasionally. Boil for S minutes,stirring constantly. Remove from heat; addvanilla. Stir in powdered sugar until smooth.Fold inpecans.

Pour and spread into a buttered 9x13 bake pan.Allow to cool at room temperature. Cut intosquares and store in refrigerator in air tightcontainer.

Frank E. Hyattwith his 3 grandchildren15 Sep 1929

Pumpkin Pie FudgeStephanie Hyatt - Ron's daughter

1 Vi cup sugar2/3 cup evaporated milkV2 cup mashed pumpkin (canned)2 Tbsp butter or margarine1 '/•> tsp pumpkin pie spice1 pkg or 12 oz vanilla baking chips2 cups miniature marshmallows1/ 3 cup chopped nuts (optional)1 lA tsp vanilla extract

Grease sides of saucepan. Place sugar,evaporated milk,pumpkin,butter, salt andpumpkin spice in saucepan. Stir constantly over

medium heat. Bring mixture to a boil and boil12 minutes. Remove from heat and stir invanilla baking chips and marshmallows untilmelted. Stir innuts and vanilla. Pour into 8inch square pan which has been linedwith foiland greased. Chill until set. Cut into smallservings.

DivinityJeanie LeCheminant(But Ithink this is mom's, Betty's, recipe.)

2 cups sugarV2 cup corn syrupV2 cup water

Pinch of salt2 egg whitesVanillaNuts

Combine sugar, corn syrup, water and salt.Cook over moderate heat to very hardball stage(250°). Remove from heat. Cool slightly. Addgradually to stiffly beaten egg whites, beatinguntil very stiff. Let cook, stirring occasionally.Stir in Vi - 1 tsp vanilla and V2 cup nuts. Dropfrom buttered spoon onto buttered cookiesheet.

Desserts

Cheerios NuggetsOra Mae Hyatt

In large, (4 qt mixingbowl) measure:6 cups Cheerio cereal1 cup salted Spanish peanuts1cup raisins

Set aside. Heat in 2 qt saucepan, over mediumheat:Vi cup margarine or butter1 cup packed brown sugarVa cup light corn syrupVi tsp salt

Stir constantly, until bubbly around edges. Cookuncovered, stirring occasionally, 2 minutes

longer. Remove from heat and add to mixture:Vi tsp soda

Stir until foamy and light colored. Pour over

cereal, peanuts and raisins. Stir until mixture iscoated. Spread mixture evenly, in large flat pan(15 Vi x 10) or 2 pans (9x13x2). Bake at

250° for 15 minutes. Remove from oven andstir mixture. Cool for about 10 minutes. Thenloosen from pan with a metal spatula and letstand until firm, about 30 minutes. Break intobite-size pieces.

Low Calorie MilkShakeOra Mae Hyatt

1 cup cold water

6 ice cubesVi cup powdered milk1 banana1 tsp vanilla

Osterize in blender until smooth and double insize. (May have to scrape powdered milk fromsides during process.)

Clarence/ Belle and family

Oven Caramel CornRich and Debbie Davis

2 cups brown sugar2 sticks butter or margarineVi cup light corn syrup1scant tsp salt

Bring to boil and cook 5 minutes. Remove fromheat. Add:1 tsp baking soda mixed with 2 Tbsp vanilla

Pour mixture over 7 quarts popped corn andmix. Put on cookie sheet and bake 1 hour at

200°. Cool, break up.

*When adding soda and vanilla, stir well intothe rest of the mixture and also when you pourit over the popcorn.

Orange JuliusBetty Hyatt

6 oz frozen orange juice concentrate

!4 - 1/ 3 cup powdered milk1 cup water

Artificial sweetener such as Equal1 tsp vanillaVi banana or more

12 ice cubes (add more to make thicker)

Mix well inblender until smooth.

Anita and Ralph's Family

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Belle's wedding dress

The sister missionary,Anita

VIOLIDAY

From our house to yours

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A Family growingandgrowing ...

Normand Betty's Family

TimeMarching

On. ..

Pres and Ora Mae's Family

A Family Together

HOEVELER FAMILY -2005 REUNION

DAVID & CHARLYNN DAVIS FAMILY - FIELDING'S ORDINATION

SiipiJIf:7t

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k!J'VÿiMainDishes

Turkey CasseroleAnita Davis

Chicken Broccoli CasseroleAnita Davis

3 cups turkey, cut into bite sized pieces1-2cups all-purpose dressing (stuffing)3/4 cups celery, chopped fine1 medium onion, chopped fine1Tbsp butter or margarine1 can mushroom soup1 can water

Saute celery and onion in butter until tender.Combine all ingredients and place in casserole

dish. Bake at 325° for 45 minutes. Serves 6.

tb i - —*

Clarence Edmund HyattBorn 16 Dec 1900

4 chicken breasts, boneless, skinless2 pkgs frozen, chopped broccoli1 cup mayonnaise2 cans cream of chicken soup1 tsp lemon juiceV2 - Va cup bread crumbs1Tbsp butter,melted

Boil chicken until tender. Cook broccoliaccording to package directions. Spreadbroccoli on bottom of a greased 9x13 casseroledish. Cut chicken into chunks. Add chicken on

top of broccoli. In a separate bowl, mix mayo,soup and lemonjuice. Pour over broccoli andchicken. Top with buttered bread crumbs. Bakecovered at 350° for 30 minutes. Uncover forlast 5 minutes.

Chicken Roll-upsRich and Debbie Davis

1 can chicken, drained16 oz cream cheese1Tbsp chopped onion (optional)2 cans cream of chicken soup2 pkg refrigerator crescent rolls

Mix chicken, cream cheese, chopped onion, 1can soup. Place one spoonful in center of eachcrescent roll and then roll up and form intocrescent shape. Bake according to packagedirections. Mix 1 can of soup with enough milkto make gravy consistency. Serve gravy overchicken roll up. Makes 16.

MainDishes

Anita/ Preston/j. F. Edmonds & Norman

at the Bauchmanfarm near Hastings

Christmas Buffet CasseroleBetty Hyatt

Vi cup chopped onion1/ 3 cup butter or margarine3 cups bread, dicedVi tsp saltVa tsp thymeVa tsp poultry seasoning3 cups diced turkey or chicken1 can cream of chicken soupVa cup milkVz tsp thymeVa tsp poultry seasoningVa cup chopped parsley1 - 14 oz can whole cranberry sauce

Saute onion in butter. Add salt, thyme andpoultry seasoning. Mix thoroughly into bread.Place in bottom of 9x13 pan. On top ofdressing, add diced turkey or chicken. Combinesoup, milk and seasonings and pour over

dressing and turkey. Bake for 20 minutes at

350°. Spread cranberry sauce over top ofcasserole. Return casserole to oven for 10 mins.

Mom's Pineapple Cashew ChickenRobyn Gulbrandsen

8-10 Chicken breasts2 eggs3 Tbsp water

1 cup cornstarch, more or lessenough oil to brown chicken.

Beat eggs with water until blended. Dip chickenin egg mixture and then cornstarch. Sprinklewith salt and pepper.

Sauce1 Vi cup sugar2 Tbsp soy sauce

1 cup redwine vinegar1 teaspoon saltVi cup pineapple juiceVi cup chopped green onion6Tbsp catsup16 pineapple slicesMix sugar, vinegar, soy sauce, pineapple juiceand onions. Spray 9x13 baking dish. Placechicken breasts inpan,pour sauce over all.Place pineapple slices over chicken. Garnishwith cashews and maraschino cherries. Bake at

350° for 45 minutes. (Great in a Dutch oven.)

Lemon ChickenRichand Debbie Davis

4 boneless chicken breasts1 egg beatenFlour3 Tbsp margarine1cup water

1 envelope Lipton Herb and Lemon soup mix4 lemon slices (optional)

Serve with hot,cooked rice.

f

MainDishes

Chicken CasseroleOra Mae Hyatt

2 Tbsp chopped onion

4Tbsp chopped celery1 cup shredded carrots

4 cups chopped zucchini3 cups chopped, cooked chicken1pkg chicken stuffing1 can cream of chicken soup1 cup sour cream

Saute vegetables inoil, adding zucchini last.Prepare stuffing as package directs and spread in9x13 inch pan. Spread vegetables on top,followed with chicken, and sauce made ofsoup/sour cream. Sprinkle top with shreddedcheddar cheese. Bake at 350° for 25 - 40minutes.

Chicken MoleRobvn Gulbrandsen

Saute Vi cup onion in 1Tbsp oil. Add garlicclove if desired.

In large pot combine:3 teaspoons sugar1 teaspoon chili powder2 Tbsp flour2 Tbsp cocoa powderVi tsp cinnamonVa tsp oreganoVi tsp cumin1 tsp salt

Stir in:1 Vi cups chicken broth2 cups tomatoes, undrained

Bring to boil and reduce heat to simmer.Simmer 1 Vi hours. Add 2 cups cooked chicken.Serve over hot, cooked pasta.

Chicken AdoboEd and Grace Hyatt

Prep time: approx. 20 min,Cook time: approx. 30 min.Makes 6 servings

1 (2 - 3 pound) whole chicken, cut into piecesVa cup apple cider vinegarVa cup soy sauce

Ground black pepper to taste

2 Tbsp olive oil1 clove garlic, crushed2 bay leaves

Place chicken pieces in a large bowl. Pourvinegar and soy sauce over chicken, and season

with ground black pepper to taste. Toss to coat.

Heat oil ina large skillet over medium heat, andbrown garlic. Be careful not to burn garlic, as

this will make the dish taste bitter. Afterbrowning garlic, remove it from the oil.

Place marinated chicken pieces in hot oil. Pourremaining marinade over all, and add bay leaves.Reduce heat to low, and cook chicken pieces forabout 10 minutes on each side, or until no

longer pink andjuices rumclear. The marinadewill reduce and make a nice gravy. Remove bayleaves, and serve immediately.

Anita/ Norman/ &Preston

MainDishes

Chicken EnchiladasLuann Child

4 chicken breasts, cooked and cut up inbite-sizepieces

6 (S inch) tortillas2 Tbsp margarine1 med onion1 can cream of chicken soup1/3 can green chilies, chopped or diced1 Vi cups Monterey Jack cheese, gratedVi pt sour cream (low fat works well)2/3 cup milk

Saute onion inbutter. Line a greased casseroleor square baking pan with tortillas. Place cut upchicken on tortillas. Mix sour cream, soup,milk, and chilies with 1 cup cheese untilsmooth. Pour over the chicken. Fold tortillasto cover ingredients. Top with remainingcheese. Bake at 350° for 30 minutes or untilbubbly. Serves 6 - 8 . Can be made up the nightbefore and refrigerated until time to bake.

Chicken EnchiladasHolly Furse Stephens - Robyn's daughter

4 large chicken breasts (boiled and cut intosmall pieces)

1 - 8 oz package cream cheese (softened)1 small onion chopped1small can green chiles2 cups grated cheese1cup salsa

Mix all ingredients together.

1 package (8) large flour tortillas2 small cans Enchilada sauce

Pour 1 can enchilada sauce on a plate or pie tin.

Dip 1 tortilla at a time, top and bottom, intosauce. Put Vi to V* cup chicken mixture into

each tortilla. Roll up and place in sprayed 9x13

pan. Pour second can of enchilada sauce over

filled tortillas then sprinkle with cheese. Bake

at 350° for 30-45 minutes.

The HyattFamily

ofJoliety Illinois

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MainDishes

Chicken CrepesJeanie LeCheminant

2+ cups cooked chicken, cut in piecesV2 cup grated cheese1 - 15 oz can pineapple tidbits, drained

(reserve juice)V2 cup toasted almonds1 can cream of chicken soupVi - 1 cup sour cream

V2 tsp thyme (optional)V2 tsp lemon pepper (optional)

Put chicken, cheese, pineapple and almonds in

bowl. Mix soup and sour cream together withsome pineapple juice and any seasonings you useand add enough to chicken to cover well, savingenough to cover top of crepes. Set aside.

Crepes3 eggsV2 cup milkVi cup water

3 Tbsp butter, melted3A cup flourVi tsp salt

Combine all ingredients inblender. Blend about1 minute. Scrape down sides and blend 30seconds more. Refrigerate 1 hour. To cook,heat crepe or flat frying pan on medium heatjust hot enough to sizzle a drop of water. Brush

lightly with butter. Pour enough batter to cover

bottom of pan, tipping and tilting pan to move

batter quickly. As bubbles form, gently turn

crepe over to lightly brownboth sides. Removefrom pan and place chicken filling in center androll up. Place seam side down in9x13 bakingdish. When pan is full, cover crepes withremaining soup mixture. Cover and heat in325°oven 30 minutes or until warmed through.Makes 12 crepes.

Company Chicken CasseroleTeddi Hyatt

6 large chicken breasts, split2 tsp saltV2 tsp pepper5 Tbsp oil2 cans cream of chicken soup1 Vi cups white cooking wine2 oz canned mushrooms2 oz canned water chcstnuts, drained and slicedVi Tbsp chopped green pepperVi tsp thymeCooked rice if desired

Preheat oven to 350°Sprinkle chicken with salt and pepper andbrown. Place skin side up in a baking dish.Blend soup into drippings in skillet thengradually stir in the wine. Add drainedmushrooms, water chestnuts, green pepper andthyme. Heat to boiling, then pour aroundchicken. Cover baking dish with foil. Bake at

350° for 25 minutes. Uncover and bake 25 to

35 minutes.

Yummy Cranberry ChickenRobyn Gulbrandsen

1 can whole berry cranberry sauce

1 pkg Lipton Onion Soup1 small bottle Catalina or French dressing6 Chicken breasts

Pour sauce over chicken. Bake in 350° oven for45-50 min. Serve over rice.

AAain Dishes

Chicken DivanKristy Hyatt

1 (2-3 lb) boiled, deboned chicken, cut intobite-size pieces

20 oz frozen broccoli or 30 oz for a largecasserole, cooked and drained

2 cans cream of chicken soupVi cup real mayonnaise2 Tbsp lemonjuice2 cups grated Colby cheeseVi cup fine bread crumbs on top

Line bottom of 9 x 13 inch pan with broccoli.Lay chicken on top. Mix cream of chicken soupwith mayonnaise and lemonjuice. Pour mixover broccoli. Place grated cheese on top and

crumbs on top of cheese. Bake at 350° to 375°for Vi hour.

* 1also line the bottom of pan with turkeydressing (mixed up) and then broccoli, chickcnand so forth.

wf,

Belle1916

Chicken and RiceBetty Hyatt & Jeanie LeChcminant

4-6 chicken breasts1 can cream of chicken soup1 can cream of mushroom soupVi stick of butterVi cup water

1 cup rice1 pkg Lipton Onion Soup

Melt butter in saucepan. Add cans of soup andwater. Reserve enough soup to pour over

chicken breasts. Spread uncooked rice in 9x13pan. Pour soup mixture over rice, stirring

gently to coat rice. Cook Vi hour in 350° oven.

Pull from oven to stir rice and add extra water

as needed to keep rice moist. Place chickenbreasts on top and cover with remainingsoup.Sprinkle Vi of the Lipton Soup mix on top.Cook 1 hour or until chicken indone.

*This recipe is easy to add to with more

chicken, rice and cream of celery soup.Chicken Tetrazzini

Luann Child

3 tsp margarine1 chopped onion1 chopped celery stalk2 cup cooked chicken, cut up6 o7. uncooked spaghetti1 can cream of mushroom soup1 - 4 oz can mushrooms2 Vi cups chicken brothVi cup grated parmesan cheesePaprika

Melt margarine inelectric skillet. Saute veggies.Layer chicken and spaghetti (broken). Combinesoup and broth and pour over. Layermushrooms, cheese and paprika. Cover andsimmer until spaghetti is cooked, about 30minutes. Keep heat low.

r

MainDishes

Tomato Macaroni BakeKristy Hyatt

Lightly brown in saucepan:Vi cup chopped onion in little butter or

V* Tbsp dry onions

Stir in:1 can tomato soupVi cup water

Va - 1 cup sharp cheddar cheese, grated

Heat until cheese melts. Combine with :

2 cups cooked macaroni.

Place in greased 9x9 inch dish. Sprinkle Vi cupcheddar cheese and 2 Tbsp bread crumbs on top.

Bake at 350° for 30 minutes or until nicelybrowned. Makes 4 servings. Double for 9x13

pan and 6-8 servings.

Spaghetti SauceJeanie LeCheminant

1 pound hamburger1 - 28 oz can no-salt-added diced tomatoes,

undrained1 - 6 oz can no-salt-added tomato paste1 medium onion, choppedVi cup red cooking wineV2 tsp dried oreganoVi tsp dried basil1 medium clove garlic or Vi tsp minced garlic1 - 2 Tbsp brown sugarVi cup water

Pepper to taste

Brownhamburger with onion. Drain any excess

fat. Stir in remaining ingredients. Cover andsimmer for one hour, stirring occasionally. Ifsauce is too thick, add water.

To Taste MarmaraTeddi Hyatt

16 fresh Roma tomatoes (peel if desired)8 sprigs fresh basil2 cloves garlic (optional)

Puree to desired texture. Add to one cubemelted butter in saucepan. Simmer forreduction to desired thickness (1-2 hours) Saltand pepper to taste. Serve over pasta. It's thebest!Optional additions:

Sauteed mushroomsItalian sausageZucchiniBe creative!

Spaghetti PieKelli Hyatt Cooper - Ron's daughter

6 oz spaghetti2 eggs beatenVi cup parmesan cheese2 tsp butter1/ 3 cup onion1 cup sour cream

1 lb Italian sausage1 - 6 oz can tomato paste1 cup water

4 oz mozzarella cheese, sliced or grated

Break spaghetti inhalf. Cook and drain. Whilestill warm, combine spaghetti with eggs andparmesan. Put in greased 10 inch pie plate,patting up and around sides. Melt butter, addonion and saute. Stir in sour cream and spoonover spaghetti. Cook sausage. Add tomato

paste and water. Simmer 10 minutes. Putmozzarella on top and bake until it melts. (Todouble in 9 x 13 inch pan,use 3 eggs and 1 V2 -2 lbs of sausage. All else is double. This is

freezable.)Yum. ..yum...yum...yum...yum...yum

MainDishes

Easy LasagnaDavid Davis

1 pkg noodles, uncooked1 lb cottage cheese1 lb grated cheeseDriedparsley flakes1 lb hamburger, brownedVi cup onion32 oz can spaghetti sauce

V* cup water

Spinach (optional)

Brown hamburger with onion in sauce pan. Mix

spaghetti sauce and water. Place a thin layer ofsauce on bottom of 9 x 13 pan. Then layernoodles, sauce, hamburger, cottage cheese,cheese, parsley flakes, and spinach. Continue to

layer until all is gone. Sprinkle grated cheese on

top. Bake covered at 350° for 1 hour. Let coolbefore serving.

Zippy Beef CasseroleJolene Hoeveler

1 lb hamburger4 oz elbow macaroni1 can mushroom soup% cup milk2/3 cup catsupXA cup shredded cheeseV* cup chopped green pepper2 Tbsp minced onion1Tbsp salt1 cup crushed potato chips

Heat oven to 350°. Brownmeat. Drain. Cookmacaroni and drain. Mix all ingredients (exceptpotato chips) in ungreased baking dish. Coverand bake for 40 minutes. Sprinkle with potatochips and bake uncovered for S minutes.

Crockpot LasagnaJolene Hoeveler

1 lb ground beef or turkey1med onion, chopped1 jar of your favorite spaghetti sauce (approx.

26 oz)1 - 12 oz container cottage cheeseV2 cup grated parmesan cheese1 egg12 oz lasagna noodles (no need to cook!)1 V2 cups shredded mozzarella cheese (reserve

Vi cup)

Brownmeat and onion in skillet. Drain. Addjar of spaghetti sauce and simmer for 5 to 10minutes. Ina separate bowl, combine all thecottage cheese, parmesan cheese, mozzarellacheese (except the reserved V2 cup) and the egg.Mix thoroughly. Spoon a layer of meat sauce

onto the bottom of crockpot. Add two layers ofuncooked lasagna noodles (youwill need to

break into small pieces to make them fit) andthen top with cheese mixture. Repeat withsauce, noodles, and cheese mixture until all are

used. Sprinkle reserved V2 cup shreddedmozzarella on very top. Cover and cook on lowfor 6 - 8 hours or on high for approximately 3hours. Serves 6-8.

Chili Sauce BurgersLuann Child

1 lb ground beefV2 - 1 cup Grandma Davis' chili sauce (See

recipe in"Salads and Sauces" by Luann.)Hamburger buns

Mix beef and chili sauce. Spread onto open-faced hamburger buns. Broil.

This is quick and yummy!

r—

MainDishes

Spanish RiceLuann Child

1 lb ground beef3 slices bacon, choppedVi cup chopped onionlA cup chopped green pepper1 - 16 oz can tomatoes

2 cups water

1 cup long grain riceVi cup chili sauce

1 tspWorcestershire sauce

1 tsp salt1/ 8 tsp pepper

Inskillet, cook ground beef, bacon, onion, andgreen pepper until meat is browned andvegetables are tender. Drain off fat. Stir inuntrained tomatoes, water, uncooked rice, chilisauce,Worcestershire sauce, salt and pepper.Bring to boil. Reduce heat. Cover and simmerfor 25 to 30 minutes or until liquid is absorbedand rice is tender.

Meat LoafTeddi Hyatt

2/3 cup bread crumbs or crackers1 cup milk1 Vi lb ground beef2 slightly beaten eggsVa cup grated onion1 tsp salt1/8 tsp pepperVi tsp sage

Soak bread crumbs inmilk. Add meat, eggs,onion and seasonings. Mix well. Cover loafwith Piquant Sauce and bacon strips. Bake 1

hour at 350°.

Piquant Sauce3 Tbsp brown sugarVi c ketchupVi tsp nutmeg1 tsp dry mustard

Porcupine BallsBetty Hyatt

2 lbs ground beef (or Vi and Vi beef and pork)1 egg (well beaten)Vi cup milk2/3 cup rice1 tsp chili powder1 tsp salt2 Vi cups tomatoes - juice2 Vi cups water

2 Tbsp chopped onions1TbspWorcestershire sauce

Forminto balls and brown in skillet. Place in

casserole dish and bake @ 325° for 30 minutes.

Grandpa Clarence&

Grandma Bellefamily Christmas party - 1970

l

MainDishes

Smoked BrisketRon Hyatt

Preparation:Tedious!

Take one brisket, trim off any excess fat youdesire (you should leave some), and preparewith your favorite marinade. Some use 7-UP, or

Sprite as a base. Ilike to use a dry rub by takinggenerous amounts of brown sugar (you can use

white sugar too),and mixing injust about everyspice you can think of (garlic, cinnamon, dryonion, cayenne pepper, black pepper, paprika,cumin, chili powder etc. 1don't use salt. Becreative!), except poultry seasoning. Save thatfor Thanksgiving. Rub the brisket with the dryrub, and refrigerate for several hours.

The Smoker: if you have a smoker, so much thebetter. ..however, Ihave done it on a gas grill as

well. The secret is indirect heat.You can even doit on a charcoal grill as well. It is easier to

produce smoke on the charcoal grill by applyingthe wood chips directly on the fire. Be sure to

soak your wood chips in water for about an hourbefore placing next to your heat source.You willalso need to continually add charcoal to the fireas well.

Place a drip pan under the brisket, and use theopposite side of the grill for your heat source. Itake a small empty soup can, and fill itwithwater, and place next to your fire. It is

important to introduce moisture in the smokingprocess. Place small wood chips of your favoritewood either wrapped inaluminum foil, or in afoil pouch you create much the same way as a

"foil dinner". Use hardwoods such as hickory,mesquite, cherry, peach, oak (these woods are

commercially available at the store). DO NOTuse softwoods such as any variety of pine,pinion, or aspen as they produce soot. Placeyour wood chips next to the fire so that theysmolder and produce smoke. Ihave found that

hickory is bitter, and have used a combination ofcherry, mesquite,and hickory that has produceda fantastic flavor.

As you smoke the meat, you will need to bastethe meat regularly with some kind of bastingsauce. Don't apply barbecue sauce at this point(its too early), as itwill burn. For my bastingsauce, Iprepare a mix of 1/ 3 cup of soy sauce,1/3 cup of vinegar, 1 cup of water, a goodsqueeze of honey, liquid smoke, and add thespices again. Apply the barbecue sauce in the lastVi hour of the smoking process.

The secret to brisket is slow cooking. You willwant to keep your smoker at 225 degrees (if youuse one.) Ifyou cook it any faster, you will endup with shoe leather.You want to reach an

internal temperature of 190 degrees, and it willtake time. Plan on a six-hour process on thegrill. Ihave smoked the meat for as little as two

hours,and placed the meat in a "turkey" bag to

bake in the oven at 225 degrees.This minimizes

the time necessary to attend to the meat,andthe results are equally satisfying. Brisketpurchased at the barbecue restaurants has beensmoked for about 1 5 hours. So this gives you an

idea of the time needed to achieve the desiredresults.You will want the distinctive, pink smokering to penetrate the meat to about V4 inchthickness.

Ihave used other cuts of meat inmuch the same

way. London Broils work nicely,and don't takeas long. Be sure to slice the meat perpendicularto the grain of the meat, and, at a 45-degreeangle.This trick will ensure that your meat doesnot end up tough.

Try smoking Italian sausage, chicken, ribs(either pork or beef), trout, salmon (salmon is

fantastic-—but watch closely as does not take too

much time).

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MainDishes

Ham and Rice CasseroleNorm Hyatt

1 lb ham, canned or approx. 3 - 3 XA cups4 cups cooked rice1 - 12 oz can evaporated milk (use 2 cans if

more moist casserole desired)1 can cream of mushroom soup1 can cream of asparagus soupVi cup onion, finely chopped1 can green chilies, chopped (optional)

Dice ham and mix above in large bowl. Place in

large casserole dish and cover with:1 cup sharp cheese, grated

Topping1 Vi cups bread crumbs, finely ground (7-8

slices of bread, dried, and crumbed)Vi cup butter, melted

Mix bread crumbs and butter and layer on top

of grated cheese. Bake at 375° for 30 minutes.

Nettie Emily Lanfear&Frank Eugene Hyatt

withFrancesAdelaide Stone8L John Frank Edmonds

circa 1940

Zucchini - Ham - Cheese CasseroleCharlynn Davis - adopted from my mother,JoLynn Simpson

1 lgonion, thinly sliced1 lggarlic clove, crushed1/ 3 cup butter1 cup (4 oz ) shredded Swiss cheese1 sm dairy sour cream

3 sm zucchini thickly sliced2 cups cooked ham, cubed1 tsp salt1 tsp dillweedVi tsp pepper

Saute onion, zucchini, garlic inbutter in largeskillet about 5 minutes or until zucchini is

tender-crisp. Remove skillet from heat; addham, cheese, sour cream, dill, salt and pepper;mix thoroughly. Put in casserole dish.

Melt 2 Tbsp butter in small skillet or saucepan.Stir in:V2 cup packaged bread crumbsV4 cup parmesan cheese

Sprinkle over the zucchini mixture. Bake in

moderate oven (350°) for 35 minutes or untilbubbly. Let stand 10 minutes before serving.Garnish with tomato wedges and parsley.

Gyoza - Pot StickersCarol Zappe - from my daughter-in-law, Chika

Chop Napa cabbage into small pieces and boil.Cool. Squeeze all water out with hands. Chopfresh mushrooms and mix with ground pork andthe cabbage. Knead to a well-mixed paste. Fillwonton wrappers with about one tablespoon.Fold into a triangle and seal with fingers. Fry ina small amount of oil until browned, then turn

over. Add water to frying pan, cover, and steam

until cooked, about 5 minutes. Serve with soysauce.

MainDishes

PorkAdoboEd and Grace Hyatt

Prep time: approx. 20 min.Cook time: approx. 1 hour 30 min.Makes 8 servings.

1Tbsp vegetable oil2 lbs cubed pork meat

4 cloves garlic, chopped1 (32 fluid oz) container chicken broth% cup dark soy sauce

XA cup apple cider vinegar5 bay leaves1(14oz) can unsweetened coconut milk2 Tbsp all-purpose flour

Heat the oil in a Dutch oven over medium heat,and cook the pork until evenly browned.

Mix the garlic into the Dutch oven, and cook 1minute,until tender. Pour in the chicken broth,soy sauce, and cider vinegar. Place the bayleaves into the mixture. Bring to a boil. Reduceheat to medium low,and cook 1hour, or untilthe pork is easily shredded with a fork. (For a

thicker consistency, blend a small amount offlour with coconut milk, chicken broth, or

water, the stir into sauce.) Make sure the staysmoist and covered with the liquid. Ifmeat lookslike it's drying out, add a bit more chicken brothor water.

Stir flour into coconut milk and add to theDutch oven. Continue cooking until heatedthrough.

*Best served over rice. (For a thicker sauce, besure to blend flour with liquid before adding to

sauce to prevent lumps from forming.)

Pork Chops with Mushroom GravyTeddi Hyatt

4 pork chops, cut 1 V4 inches thick (about 2 V*to 2 Vi pounds)

1Tbsp cooking oil1 cup sliced fresh mushroomsV4 cup chopped onionSalt and pepper1/3 cup chicken broth3/4 tspWorcestershire sauce

Vi tsp dried tarragon, crushedVa tsp saltV* cup cold water

2 Tbsp flour or 1Tbsp cornstarch1Tbsp snipped chives

Ina 12 inch skillet brownpork chops on one

side inhot oil. Turn; add mushrooms andonion and brown on second side. Season withsalt and pepper. Add chicken broth,Worcestershire sauce, tarragon, and the /* tspsalt. Cover and simmer 35 to 40 minutes.Remove chops to serving platter; keep warm.

Spoon fat from juices. Measure vegetable-juicemixture, reserving 1 % cups. Place reservedjuices in skillet. Combine cold water and flour.Stir into juices inskillet; add chives. Cook andstir till thickened and bubbly. Cook 2 minutes

more. Spoon some of gravy over chops;sprinkle with additional chives, ifdesired. Passremaining gravy. Garnish platter with cherrytomatoes, if desired. Makes 4 servings.

Withwinter coats

MainDishes

Shepherd's PieBetty Hyatt

MandarinRice BakeAnita Davis

2 lbs leanground beef2 cans green beans (whole cut Blue Lake)2 cansTomato soup1medium onion, diced8-10 medium size potatoes, cooked and

mashed

While potatoes are cooking, meat can beprepared. Brown meat and diced onion

together. While meat is cooking, flavor to

desired taste with salt, pepper,Worcestershiresauce, and/or steak sauce. When well done,drain excess fat and water and spread inbottomof casserole pan. After draining liquid fromgreen beans, spread a layer of beans over themeat. Spoon the soup over the layer of beans.When potatoes are cooked, drain and mashadding milk as needed to acquire desiredconsistency. Add spoonfuls of mashedpotatoesto casserole dish on top of green beans. Covercasserole dish and heat 20 minutes in oven thathas been pre-heated to 350°. Enjoy.

2/3 cup rice11/3 cups boiling water

1 tsp saltXA lb lean pork, cubedVi lb veal or beef, cubed2 Tbsp olive oil1 Vi cups chopped celery1 '/2 cups chopped onion

Vt cup chopped green pepperVa cup chopped pimento1 can cream of mushroom soup2 Tbsp soy sauce

Place rice in greased 2 quart casserole dish. Addboiling water and salt and set aside. Slowlybrown meat inhot olive oil. Place meat, celery,onion, green pepper and pimento over rice. Stirin soup and soy sauce. Cover and bake in

moderate oven (350°) for 1 hour 15 minutes or

until meat is done. Makes 6 to 8 servings.

Amish Style Pork and SauerkrautAnita Davis

Weiner SchnitzelCarol Zappe - Served every Christmas Eve at

the Zappe home.

Thin-cut, boneless pork chops or veal cutlets,rinsed and patted dry

Dip into flour, then into an egg beaten with 2tablespoons water, then into seasoned breadcrumbs. Fry in cooking oil over medium heatuntil browned on both sides. Place inbakingpan, dot with butter and thinly sliced lemons.Cover. Bake 325° for 30 - 45 minutes.

3 Vi lbs pork, roasted3 lb sauerkraut (fresh or bottled)Vi cup finely chopped celery2 large onions, choppedVi cup brown sugar2 apples, choppedMeat juices from roast

Cut or shred cooked pork roast. In a largeskillet, place meat,juices, and add onion, celery,apple, and drained sauerkraut. Cook over

medium heat adding the brown sugar. Cook for15 to 20 minutes. Serves 8. Serve with boiledwhite potatoes.

MainDishes

Sweet and Sour PorkTeddi Hyatt

BatterVi cup flourVi cup cornstarchVz tsp bakingpowder1Tbsp beaten eggV2 cup plus 1Tbsp water

1 tsp oil

Sauce2 V2 tsp salt3 tsp Accent1 tsp sesame oil9Tbsp sugar8 Tbsp catsup1TbspWorcestershire SauceV2 Tbsp or 1 tsp chili sauce

3 Tbsp vinegar10 oz water

Filling1 V2 lbs pork, cubed1 cucumber1 green pepper1can pineapple tidbits2 onions

Make batter, dip pork and deep fry. Removepart of oil and add rest of filling which has beenchunked and fry for 2 minutes. Place on platterand keep warm. Remove oil from pan,addsauce. Heat to boiling and thicken with 2 Tbspchili sauce and 3 oz water. Pour over vegetablesand meat.

ClarenceJ oliet Township High School

26 July 1918

Sausage CasseroleKristy Hyatt

4 cups water

2 envelopes chicken noodle soup (Lipton'swith chicken pieces)

1 cup rice (not instant)V2 green pepper, chopped1 V2 cup celery, choppedV2 cup onion, chopped1 -2 cups mushrooms, canned or fresh1 V2 lbs ground sausage (Jimmy Dean's is

wonderful)2/3 cup almonds, sliced or slivered

Cook envelopes of soup and rice in covered panwith water until rice is done, the same way youwould cook straight rice. Stir just once or twiceto get soup mixed in. In skillet cook sausage,drain. Add vegetables. Put nuts in last, whenveggies are done. Stir inrice combination. Caneither re-heat in oven or eat as is.

r

AAain Dishes

Porkand Shrimp PancitEdand Grace Hyatt

Prep time: 10minutes

Cook time: 20 minutesMakes 4 servings.

1 (6.75 oz) pkgrice noodles5 Tbsp vegetable oil, divided1 small onion, minced2 cloves garlic, mincedVi tsp ground ginger1 Vz cups cooked small shrimp, diced1Vi cups cooked pork, chopped4 cups shredded bok choy3 Tbsp oyster sauce

Vi cup chicken brothV* tsp crushed redpepper flakes1 green onion, minced

Soak the rice noodles inwarm water for 20minutes; drain. Next, heat 3 Tbsp oil in a wokor large heavy skillet over medium high heat.Saute noodles for 1 minute. Transfer to servingdish, and keep warm. Add remaining 2 Tbsp oilto skillet, and saute onion, garlic, ginger, shrimpand pork for 1 minute. Stir in bok choy, oystersauce and chicken broth. Season with pepperflakes. Cover, and cook for 1 minute or untilbok choy is wilted. Spoon over noodles,andgarnish with minced greed onion.

BabyAnita with MotheT BelleGrand Haven,Ml - 1925

GingeT Garlic Shrimpwith Angel Hair Pasta

Anita Davis

2 Tbsp olive oil1 Tbsp fresh ginger, sliced* -2 cloves garlic, thinly sliced*Vi lb shrimp (medium size), peeled and

deveined2 Roma tomatoes

1Tbsp fresh parsley, chopped1Tbsp fresh basil, choppedVi cup chicken stockVi stick butter1 lb angel hair pasta, cooked and drained

Heat olive oil in saute pan over medium highheat for 15 seconds. Add ginger and garlic andcook for 1 minute. Add shrimp and cook for 1 -2 minutes. Turn the shrimp and add thetomatoes and half of the parsley and basil. Cookfor just 1 minute. Add the chicken stock andcook until the volume is reduced bv half. Add

J

the butter and cook until melted. Addremaining parsley and basil and the cooked hotpasta. Sprinkle with fresh grated parmesan.Mix well and serve.

* Iam now using the crushed garlic and gingerfound in4.25 oz jars in the vegetabledepartment. Saves time and is just as tasty.

Betty HyattSalmon Loaf

/

1-8ounce can SalmonVi cup dried crushed bread crumbsV2 cup salad dressing1 med onionGround celeryParsley

Mix together and bake @ 325° for 45 minutesor golden brown on top.

MainDishes

Dr. &Mrs.Frank E. Hyatt23 Union St, Joliet IL- 1925

Tana SupremeJeanie LeCheminant -- from mom, darling Betty

Sauce2 cans white tuna

1 can cream of chicken soupSoup can of milkOnion to taste

Green or red pepper to taste

2 Tbsp butter

Salmon Pate'Ora Mae Hyatt

1 lb can salmon (remove skin and bones)16 oz cream cheese1 cup mayonnaiseVi Tbsp Dijon mustardVz Tbsp lemonjuice1 tsp dill weedVi tsp liquid smoker

Flake the salmon with a fork and add to softenedGheese,. Blend-with-remaining ingredients in-

food processor and chill. Serve on chips or

crisp crackers.

HalibutCasseroleBetty Hyatt

3 lbs halibut8 Tbsp butter4 cups milk1 tsp salt1 tsp onion — gratedVi tsp pepperf Vi-1 cups cheddar cheese — grated

Steam or poach Halibut"in slightly salted wafer

for 15 minutes. Cut into pieces. Make whitesauce and add salt, pepper, onion. Blend in

milk. Using a 3 qt. casserole, layer halibut,white sauce, and cheese. Top with cheese. Bake(a). 400° for 45 minutes. Serves 8 - 10.

Saute onion and pepper inbutter until tender.Add tuna, soup and milk and heat through. Addmore milk to thin or flour to thicken until youhave a good gravy consistency. Put in 9x13

baking dish.

Cheese Swirls2 cups flour3 tsp baking powderVi tsp saltV4 cup butter3/4 cup milkSharp cheddar cheese, grated

Inbowl, stir together flour, baking powder andsalt. Cut inbutter until pea-size balls are

formed. Add milk and stir until dough clingstogether.

Lightly flour flat surface. Turn dough out andknead lightly4-5 times. Roll into rectangle %

- Vi inch thick. Spread cheese on top and roll as

jelly roll. Cutinto 1 inchslices andplace on topof sauce. (Tip: For best baked biscuits on meat

pie,have pie mixture bubbling hot when you putbiscuits on top; They will bake faster, be lighter,and bottoms won't get soggy.) Bake at 450° for12-15 minutes or until golden brown.

MainDishes

ChopstickTunaA favorite of Tom Hyatt

1 can cream of mushroom soupVi cup cold water

1 can (2 cups) chow mein noodles1can tuna

1cup sliced celeryVi cup salted roasted cashewsV4 cup chopped onionDash pepper

Combine soup and water. Add 1 cup noodles,tuna, celery and the rest. Toss lightly. Place in

ungreased baking dish. Bake inmoderate oven

15 minutes. Sprinkle remaining noodles on top.Garnish with drained Mandarin orange sections.Pass flaked coconut as accompaniment.

Black Beanand Sausage PosoleNancy Hardman

12 oz pkg bulk sausage29 to 32 oz chicken broth (bouillon)15 oz can black beans, rinsed and drained14 Vi oz can golden hominy, rinsed and

drained14 V2 oz can Mexican-style stewed tomatoes

1 cup frozen loose-pack diced hash brownpotatoes

Vi cup chopped green pepper1 cup chopped onion1 clove garlic, mincedVi tsp chili powder1 tsp dried oregano, crushed

Brown sausage; drain off fat. Stir in remainingingredients. Mix and simmer for 30 minutes.Makes 6 main dish servings. Ifdesired, hominyand beans may be served separately, along withrice and grated cheese.

Bean BakeAnita Davis

Mix the following beans:1 # can pork and beans1 can redkidney beans, drained1can butter beans, drained1 can white Northernbeans, drained

(optional)

Cook the following together. Then drain andadd to beans.Vi lb bacon, cut up1 lb hamburger1 cup chopped onion

Mix well the following seasonings and stir into

above:

Vi cup brown sugar1 tsp mustard2 tsp vinegarVi cup ketchup

Bake 20 minutes at 350° or cook on top ofstove.

Dr.Frank Hyattwith son ClarenceDuring influenza epidemic of 1918

(Clarence drove car while Frank slept andslept incar while Frank saw patients.)

The Clarence and Belle Hyatt Family

Like To Eat

Recipes and MemoriesSummer 2005

A recipe book lovingly compiled forClarence and Belle Hyatt,

their children, Preston,Anita, and Norman,and all their posterity.

The watermark design for the cover and the backgroundof each page came from a vintage apron used by Grandma Belle.

This is one of many aprons she wore, many of which shemade and/or embroidered. She often wore half aprons,

especially when company or family would visit.

Recipes in this collection came from members of the extended Hyatt family.Pictures came from che collections of Pres,Anita, Norm,and Kim.

Compiled by )eanie Hyatt LeCheminant, a granddaughter.

One of Grandpa Clarence's favorite sayings was, "\ always eat my dessert first so I'msure to get it!" So, with that thought inmind, read on - -

;-.v

Salads & SaucesGrandma Belle Hyatt'sBean Salad

Anita Davis

1 can kidney beans, drained1 can wax beans, drained1 can green beans, drained1 small onion, chopped1 XA stalks celery, chopped1 small green pepper, chopped

DressingVt cup vinegarVi cup olive oilSalt and pepper to taste

V2 tsp garlic salt

Stir with a fork and chill, even overnight. Saveoil and vinegar inrefrigerator.

Emerald SaladBetty Hyatt - one of her favorites at Easter

1 - 3 oz lime gelatin1 - 3 oz lemon gelatin (or use 1large lime)1 can crushed pineapple reserving juice1 cup mayonnaise1 cup cottage cheese1 cup evaporated milk

Drain crushed pineapple, retainingjuice. Addwater to juice to make 2 cups. Heat to boiling.Add gelatins and stir until completely dissolved.Place inrefrigerator to cool until syrupy. Beatwith mixer until light and fluffy. Add pineapple,mayonnaise, cottage cheese and milk. Pour intomold and place inrefrigerator until completelyset.

Garden Pasta SaladBrian & Aimie Furse - Robyn's son

1(16 ounce) package uncooked tri-colorspiral pasta

1/2 cup thinly sliced carrots

2 stalks celery, chopped1/2 cup chopped green bell pepper1/2 cup cucumbers, peeled and thinly sliced2 large tomatoes, diced1/4 cup chopped onion2(16 ounce) bottles Italian dressing1/2 cup grated Parmesan cheese

Cook pasta in large pot of boiling water until aldente. Rinse under cold water, and drain. Mix

chopped carrots, celery, cucumber, greenpepper, tomatoes, and onion together in largebowl. Combine cooled pasta and vegetablestogether in large bowl. Pour Italian dressingover mixture, add Parmesan cheese and mixwell. Chill for one hour before serving.

Frank Eugene &NettieEmily LanfearHyatt

Salads and Sauces

Set Shrimp SaladAnita Davis

Dissolve 1 sm pkg lemon Jell-O in 1cup boilingwater. Cool to syrup stage. Mix with thefollowing:Vi cup whipped cream

V2 cup mayonnaise1 cup small cooked shrimp3 chopped hard boiled eggs1 cup grated nippy cheese1Tbsp chopped green pepperVi cup chopped celery1Tbsp onion

Pour into a square glass dish and chill.

Raw Cranberry SaladBetty Hyatt - a Thanksgiving must!

1 - 3 oz pkg cherry Jello1 small can crushed pineapple1 cup fresh cranberries, ground or crushed1 cup finely chopped celery1 cup boiling water

1cup apple, finely choppedVi cup nuts

Frozen Cranberry SaladBetty Hyatt - another traditional favorite

1can whole cranberrv sauceJ

3 Tbsp mayonnaise1 - 8 oz cream cheese2Tbsp sugar or more

1 can crushed pineapple1 large CoolWhip

Soften cream cheese and mix in cranberry sauce,mayonnaise, sugar and pineapple. Fold in CoolWhip. Freeze in 9 x 13 pan.

ChickenAlmond SaladJeanie LeCheminant - (Really a main dish!)

3 cups diced, cooked chicken1 Vz cup diced celery3 Tbsp lemonjuiceVi unpeeled apple, dicedVi cup drained pineappleRed grapes to taste

1cup toasted almond chunks1Vi tsp salt1 tsp dry mustardPinch of pepperV* cup milk1 cup mayonnaise

Combine chicken, celery and lemonjuice. Chillfor 1 hour. Add apple, pineapple and almonds.Combine remaining ingredients and toss lightlywith chicken mixture. Arrange salad on

pineapple halves or lettuce leaves.Christmas Ribbon Salad

Betty Hyatt

2 small pkg limeJello2 small pkg cherry Jello1 small pkg lemon Jello1 cup hot water

Vi cup marshmallows1 can crushed pineapple1 - 8 oz cream cheese1cup mayonnaise1cup whipping cream

Set limeJello using directions on box. Dissolvelemon Jello in double boiler,using 1 cup hotwater; add marshmallows, juice from pineappleand cream cheese. Heat untilblended. Cooland add 1cup pineapple. Fold inmayonnaiseand whipped cream. Pour over limeJello. Letset about 1hour. Mix cherry Jello as perdirections and pour over lemon layer.This is a large recipe. Itwill make a full 9x13pan and a smaller bowl as well.

Salads and Sauces

Super Spinach SaladAnita Davis

Jello SaladBetty Hyatt

2 bunches spinach, cleaned, dried and stems

removed1head lettuce, cleaned and dried1 sm purple onion, thinly slices10 med mushrooms, sliced3A lb Swiss cheese, grated1 cup cottage cheese, rinsed and driedVz lb bacon, diced then fried crisp

Toss ingredients well, keep chilled. Dress saladjust before serving.

DressingCombine in blender:V* cup olive oil (or Vz cup olive oil and V* cup

bacon grease)1/ 3 cup apple cider vinegarVz cup sugar3/4Tbsp poppy seeds1/3 tsp prepared mustardApprox. 2 Tbsp chopped purple onion1 tsp Nature Seasoning (Morton) or Vz tsp eachsalt and pepper

Hot Fiesta Spinach DipJolene Hoeveler

1 cup chopped onion1 cup salsa1 - 10 oz frozen, chopped spinach, thawed

and squeezed dry2 Vz cup grated jack cheese8 oz cream cheese, cubedVz cup sliced black olives1 cup chopped pecans

Combine onion, salsa, spinach, 2 cups cheese,cream cheese and olives. Transfer to servingdish and top with pecans. Bake about 30

minutes at 400° until hot and bubbly. Top withremaining cheese. Serve hot with crackers or

toasted pita chips.

1 small pkg Pistachio pudding1 - 9 oz pkg CoolWhip1 - 16 oz cottage cheese1 can drained, crushed pineapple

Mix pineapple and pudding. Blend in cottagecheese. Fold in CoolWhip.

Variations: Use lime or lemon Jello inplace ofpudding.

Mandarin SaladJeanie LeCheminant

Vz cup sliced almondsVz cup broken pecans6Tbsp sugar

Cook over medium heat, stirring constantlyuntil sugar dissolves and coats nuts. Watch

carefully, as nuts can quickly burn.

Add to:

1 head crisp lettuce1 cup chopped celery2 whole green onions, chopped1 large can mandarin oranges

DressingVz tsp saltDash pepperV* cup oil2 Tbsp sugar2 Tbsp vinegar

Use portions of oil and vinegar at yourdiscretion. Combine and placejar inmicrowavefor 1 -2 minutes so sugar dissolves. Toss over

salad just before serving so lettuce doesn't wilt.

Salads and Sauces

Grandma Davis7 Chili SauceLuann Child - adopted from Grandma Davis

24 tomatoes

12 onions6 green peppers3 red peppers2 Tbsp salt4 cups vinegar2 tsp dry mustard2 tsp cinnamon

1 tsp cloves1tsp ginger3 - 3 Vi cups sugar

TIP: Cook all but sugar down to desiredconsistency and then add sugar - less chance ofscorching.

Barbecue SauceRobyn Gulbrandsen

1jar Apricot/ Pineapple preserves1 large bottle Russian Dressing1 or 1 Vi pkg onion soup mix

(Can add dried apricot pieces or additionalpineapple chunks ifdesired.)Mix all ingredients. This is a great sauce to use

with chicken in a crock pot.

Cheese SauceRobyn Gulbrandsen

Vz lbVelveeta1 Vi cups sharp grated cheeseVi cube butter1 cup sour creamVa cup milk!4 cup evaporated milk

Combine ingredients in double boiler or deepbowl for the microwave. Stir often and keep on

very low heat. This will burn easily.

Cranberry Sauce with Lime & GingerStephanie Hyatt - Ron's daughter

Vi cup water

Vi cup sugarVi cup maple syrup1 Vi Tbsp finely shredded lime peel (or more)2 Tbsp lime juice1 - 12 oz pkg fresh cranberries or 3 cups1 tsp fresh minced ginger (go light on this)

Stir together water, sugar, syrup, peel and limejuice. Bring to a boil. Reduce heat. Simmeruncovered 3 minutes or until sugar dissolves.Add cranberries. Continue to simmeruncovered 5 minutes, stirring occasionally. Stirin ginger and simmer uncovered 6 minutes more

or until berries begin to pop and mixture starts

to thicken, stirring occasionally. Remove fromheat and cool. Makes 2 1/3 cups.

MustardRingBetty Hyatt - for Easter ham

4 eggs (well beaten)3/4 cup sugar2/3 cup vinegar3 Tbsp dry mustard1 env Knox GelatinVi cup cold water

Vi pt whipping cream

Dissolve gelatin inwater and set aside. Beat

eggs; add sugar, mustard, vinegar. Cook in

double boiler until thick — stirring constantly to

keep smooth. Combine gelatin and hot mixture,stirring constantly. Cool. Whip cream and addto cooled mixture. Pour into mold that hasbeen"greased" with mayonnaise. Garnish withparsley and serve as a sauce with baked ham.

ÿ V-:

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: iSLj?? ,H; :>k Soups &Vegetables

Taco SoupRich and Debbie Davis

1 lb hamburger1 - 15 oz undrained kidney beans1 - 11 oz can undrained corn

1 can whole tomatoes

8 Tbsp salsa1 pkg taco mix

Cook together in saucepan. Top with slicedolives, sour cream and cheese.

Taco SoupCarol Zappe - from my daughter-in-law,April

1 can undrained of each of the following:Corn

Green beansKidney beansStewed tomatoes

8 oz can tomato sauce

1 chopped onion1pkgTaco seasoning mix

1 lb hamburger,browned and drained

Simmer on stovetop 20 minutes or heat incrockpot. Serve with tortilla chips, cheese, andsour cream. Super easy and tastes great!

Clarence Edmund Hyatt"from girl to boy"

ChiliKristy Hyatt

2 lbs hamburgerChopped onion (to taste)Chopped green pepper (to taste)1 large can of chili beans (just beans, not chili)3 small cans of stewed tomatoes (or to taste)Ketchup to taste (several generous squirts to

sweeten it)Chili powder to taste

Brown the hamburger. Add the onion and greenpepper and finish cooking thehamburger. Heat the beans and tomatoes in a

large pan. Add the hamburger mix. Add theketchup and chili powder to taste. Serve hot.Makes 8-10 generous servings.

Cindy's ChiliRich and Debbie Davis

2 cups small red beans3 qts water

Bring to boil - cover and simmer until beans aretender (few hours).

2 cans tomato sauce

Vi tsp pepper2/3 cup ketchup2 Tbsp sugar4 tsp saltV4 tsp garlic powder2 lbs hamburger3 Tbsp chili powder

Soups and Vegetables

Carol Zappe

Favorite Chili(Slow Cooker)

1 lb pinto beans1 - 29 oz can tomatoes

1 lb ground beef, browned and drained1 lb pork steak, cut incubes1 green pepper, chopped1 onion, chopped2 stalks celery, sliced1 - 2 cloves garlic, minced2-3Tbsp chili powder1 tsp pepper1 tsp salt1 tsp cumin1 - 6 oz can tomato paste (optional)1chicken bouillon cube (optional)

Soak beans inwater overnight. Drain. Coverbeans with 3 times their volume of unsaltedwater and bring to a boil 10 minutes. Reduceheat and simmer 1 Vi hours or until beans are

tender. Discard water. Alternate beans withingredients in slow cooker. Cover and cook on

LOW 10-12hours.

Kim's io-to-15-Bean SoupKim Hyatt

2 cups of 10-bean (or 15-bean, or whateveryou can find) dried bean mix

1 - 1lb can crushed tomatoes

2-3 smoked ham hocks - wash well before using1medium chopped onion1-2 cloves crushed garlic2 beef bouillon cubes or equivalent1Tbsp marjoram1Tbsp Lawry's seasoned salt or equivalentfresh ground pepper

Place beans in pot, cover with water and soakovernight. Beans swell as they soak, so cover

with at least 2-3 inches of water. Drain andrinse. Driedbeans are a "raw" agriculturalproduct;watch for small rocks or other foreignobjects that can make their way into thepackaged product.

Add fresh water to washed beans - just cover

beans with water and cook.While beans are

heating, add crushed tomatoes, ham hocks,onion, garlic, bouillon, and marjoram. Ifnecessary, add water to cover all ingredients.Simmer for three hours.

Remove ham hocks and allow to cool whilecontinuing to cook soup.When ham hocks are

cool enough to handle, clean the meat from thebones and put back into the soup (meat,not

bones). Add salt and pepper and/or additionalseasonings to taste. Cook one more hour.

Serving ideas: Serve with fresh Parmigiano,Asiago or Romano cheese; consider servingwith Bean-O (or not).Serves 6-1think.

BelleAlberta EdmundsBorn 18 October 1899

r

Soups and Vegetables

Homemade Creamy Chicken NoodleSoup

Brian & Aimie Furse - Robyn's son

2-3 Chicken breasts1 Onion (chopped)Carrots (sliced)Celery (chopped)2 cans Cream of Chicken soup4 cubes chicken bouillon2 Bay leavesNoodles*

Boil chicken with bay leaves, a few of thevegetables and bouillon. Save stock. Dicechicken and return to pot. Add rest ofvegetables and soup. Simmer. 20 minutesbefore serving, add the noodles. Remove bayleaves before eating.

Noodles1 egg1Tbsp milk1 tsp salt1 cup flour

Combine all ingredients. Mix well. Using a

rollingpin,roll dough out as thin as possible.Cut noodles using a knife or pizza cutter. *Makesure to add them to the soup one at a time sothat they do not stick together.

Broccoli SoupLuAnn Child

4 lg carrots

1 bunch fresh broccoli or 2 pkgs frozenSalt, to taste

2 cans evaporated condensed milk2 cups grated cheese2 med onion, finely chopped

Boil veggies and retain water. Add milk andthicken with cornstarch paste. Add cheese.

[----

Clarence E. HyattHighSchool Graduation

Hamburger SoupRichand Debbie Davis

1 Vi lbs browned hamburger1 onion2 cups potatoes3 medium carrots

2 Tbsp minced parsley3/4 cup celery1 tsp sugar2 cups tomatoes

1 bay leaf1/8 tsp garlic salt1 tspWorcestershire sauce

1 '/2 qts water

3 XA tsp saltVa cup raw ricePepper to taste

Cook for several hours.

Dinner ChowderOra Mae Hyatt

2 cups diced potatoesVi cup diced celery3/4 cup chopped onions

Cook in 3 cups water with 2 Vi tsp salt, untiltender.

Inseparate pan, melt 4Tbsp butter with 4Tbspflour. Add:1 tsp prepared mustard1 Vi tspWorcestershire sauce

2 cups milk

Bring to a boil and stir until thick. Turn off heatand add:Vi lb grated cheese

Stir until cheese melts. Then add to potatomixture. Add:1 cup diced, canned tomatoes

1Tbsp dried parsley flakes

Serves six.

Luann ChildBroccoli Souffle

1 bunch of broccoli or 2 frozen pkgs1can cream of mushroom soup1 cup grated cheese2 beaten eggs3/i cup mayonnaise2 tsp dehydrated onion

Cook broccoli until tender. Mix together all

ingredients. Bake at 400° for 30 minutes oruntil bubbly in center. For variation, addchopped ham or chicken for a main course.

Soups and Vegetables

Teddi's Gazpacho!Teddi Hyatt

2 cupsV82 cups clamato juiceVi cup purple onion minced1/3 cup olive oil1/3 cup red wine vinegarV* cup green pepper, minced3 Tbsp parsley, choppedVi cup cilantro, chopped2 cloves garlic8 tomatoes, chopped4 avocados, cubed2 cucumbers, choppedVi tspTabasco sauce

Salt and pepper to taste

Garlic croutons

Grated Parmesan cheese

Combine clamato juice, onion, olive oil, wine

vinegar, green pepper, parsley, cilantro, garlic,Tabasco sauce, salt and pepper. Refrigerate 6hours or overnight. Next day, add tomato,cucumbers and avocados. Refrigerate. Serve

very cold with croutons and Parmesan cheese.

Kim's Corn ChowderKim Hyatt

Find a corn chowder recipe somewhere andmodify it to taste.

Preston and OraMae Hyattwedding picture

1=

Soups and Vegetables

Danish Red CabbageAnita Davis - Dish served to Danish Royalty

1 lb red cabbage, shredded fine4Tbsp brown sugar2 Tbsp redjelly (preferably red currant)4 - 6Tbsp vinegar1/8 tsp salt

Steam shredded cabbage and salt in a smallamount of water for about 15 minutes. Addbrown sugar, jelly, and vinegar and continue to

cook until nearly dry and cabbage has a lightglaze. (It may take an hour or two, dependingon the amount of water added.) Red foodcoloring may be added for a brighter color. Stiroften so it won't scorch. Makes a greatcondiment to serve with turkey or other poultrydishes.

Sour Cream PotatoesDavid Davis

Vi cube butter (Vi cup)1 small onion, dicedV* lb bacon, diced, cooked and drained16 oz sour cream

6 large potatoes, cubed1 cup Colby Monterey Jack cheese, grated

InDutchoven, saute butter and onion. Addcooked bacon and potatoes, cover and cook over

medium heat till potatoes are done. Add sourcream and top with cheese. Cover and heat overlow heat till cheese is melted and potatoes are

warmed through.

Yam/Apple CasseroleAnita Davis - aThanksgiving must have!

6 med yams, cooked until nearly done or 1 largecan yams

4 cooking apples, cored and thickly sliced

Sauce2 cups water

1 cup white sugar1 sq butter or margarine3 Tbsp cornstarchZi tsp flour1 tsp vanilla

Mix together and cook until thick and clear.Layer apples and yams in baking dish or cakepan. Pour sauce over top and bake for 1 hour at

350°.

Bellea photo taken for her husbandwhen he was on CCCduty

Christmas 1034

*For a different flavor, add cubed and cookedchicken.

Soups and Vegetables

Scalloped Comwritten by

Grandma Belle Hyatt

(Kim Hyatt asked grandma to

write down this recipe for him andhe has shared it with us all. Whata treasure!)

Beat 3 eggs until foamy. Add V*

cup sugar, 1 can creamed corn, %

teas salt. Bake in 350° oven untilfirm, about 45 minutes to an hour.

TJSleli <-<*£ , 'J___ÿ=? JC-7O-tÿUj

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Scalloped CornAs remembered by Norman Hyatt

3 '/2 cups creamed corn* (2 - 15 oz cans)2 eggs, well beatenVi cup canned milk1 small to medium onion, choppedVa lb soda crackers - crushed (10 - 12 slices of

dried, coarse crushed white or wholewheat bread may be substituted forcrackers.)

Using lightly greased casserole dish, bake in

350° preheated oven until top is golden brown,about 30-40 minutes.

Scalloped ComGrandma Belle HyattSent inby Nancy Hardman and Carol Zappe

2 cans creamed corn2 eggs1 small onion, choppedZi cup canned milkXA lb soda crackers, crushedSalt and pepper to taste

Mix; eggs well, then mix them with otheringredients. Pour into greased casserole and

bake at 350° until set.

*If "whole kernel"corn is used, increase milk to

V* cup and bake 35 -40 minutes.

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