APPLESAUCE CAKE by CK

2 c. all-purpose flour

2 tsp. baking soda

1 tsp. baking powder

1 1/2 teaspoons cinnamon

1 tsp. freshly grated nutmeg

1/4 tsp. ground cloves

1 c. raisins

1 c. chopped walnuts

1 stick butter

1 large egg

1 c. sugar

2 tsp. vanilla

2 c. applesauce

1 tbsp. confectioners' sugar (for topping)

Preheat oven to 350°F.Stir together the flour, soda, baking powder, and spices.In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and then slowly add a portion of the dry ingredients, then a little of the applesauce, and continue alternating wet and dry ingredients, beginning and ending with dry ingredients. Add the raisins, walnuts, and vanilla at the end. Turn into a greased and floured pan, and bake 35 to 40 minutes or until cake tests done. To test for doneness inserted toothpick into the center of the cake -- it should remain clean when removed. Cool the cake in the pan. Dust with confectioners sugar after removing from pan, when cake is cool.

Sweet and Creamy Macaroni Salad by BDM

Cook 1 pkg (16 oz) macaroni according to pkg directions

Drain and rinse in cold water. In a large serving bowl

combine: macaroni

4 medium carrots, shredded

1 large green pepper, chopped

1 medium red onion, chopped

In a small bowl whisk: 2 c mayonnaise

1 can (14 oz) sweetened condensed milk

1 c sugar

1 c cider vinegar

1 t salt

½ t pepper

Pour over macaroni mixture and toss to coat.Cover and refrigerate overnight.

Herman John Sugar Cookies by CK
Cream together:  
1 1/2 cups sugar
1 cup shortening
Add:  
3 egg yolks, beaten
      1 tsp vanilla
      2 cups flour
      1 tsp soda
      1 tsp cream of tartar
Drop on a cookie sheet.  Bake at 350 degrees for 8 to 10 minutes.  Remove from oven while slightly soft and allow to rest on cookie sheet for 2 minutes before removing.







Farmstand Slaw by BDM
In a large pan cook 4 oz fresh green beans and 3 ears sweet corn, husks and silks removed in lightly salted boiling water for 5 minutes. Drain and rinse with cold water.
Cut corn from cob.
In a large bowl combine: 
                corn and beans
5 small radishes, sliced
                1 medium carrot, shaved in ribbons with vegetable peeler
                1 small green sweet pepper, cut in narrow strips
In a screw top jar combine: 
                ¼ c olive oil
                juice of 1 lemon (3 T)
                1 T sugar
                1 t snipped fresh tarragon
                1 t Dijon mustard
Cover and shake. Drizzle dressing on vegetables, toss to combine. Refrigerate several hours before serving.

CHERRY CHICKEN by CK
Season 4 chicken breasts with salt and pepper. Brown lightly in 1/4 cup butter. Cover and simmer 35 minutes or until almost tender; drain excess drippings.
Combine in saucepan: 1 1/2 tsp. cornstarch 1/2 tsp. salt 1/2 tsp. allspice


Gradually add 1 cup orange juice. Cook and stir 5 minutes or until slightly thickened. Stir in 1 1/2 cup pitted fresh sweet cherries. Pour cherry mixture over chicken. Simmer, covered, 5 minutes or longer or until chicken is tender. Spoon sauce over chicken breasts before serving. Makes 4 servings.






Lime Pear Delight by BDM
Drain liquid from small can of pears
Add water to make 1 cup, heat to boiling
Stir in one 3oz package lime gelatin until dissolved
Blender or food processor: 
drained pears  
one 3 oz package softened cream cheese
Mix in: 1 carton thawed whipped topping
¼ t lemon flavoring
Stir pear mixture into gelatin mixture until smooth 
Pour into 8 by 8 inch pan. Chill. Can be cut and served in squares


Note: also good with peaches and peach gelatin 

Pasta Salad With Peas and Ham by CK
12 ounces rotini, about 4 cups
1 cup thinly sliced celery
1 cup diced red onion
1 cup diced ham
1 can sliced ripe olives, about 2 ounces
1 1/2 cups frozen green peas, cooked just until tender
1/2 cup mayonnaise, or more to taste
1/2 cup ranch-style dressing
1 scant teaspoon dried leaf basil
Dash garlic powder
Salt and pepper, to taste
Cook rotini in boiling salted water just until tender, about 12 to 15 minutes. Rinse under cool running water, drain, and transfer to a large bowl. Stir in all remaining ingredients, adding more mayonnaise as needed. Cover and chill for at least 2 hours or overnight.
Serves 6 to 8.


Fruit Dip by BDM
Mix together until smooth:
7 oz. marshmallow creme
8 oz cream cheese, softened
1 cup any flavor yogurt
1 tsp vanilla

ICE CREAM DESSERT by CK
Crush 28 Oreo cookies. Add 3/4 stick of melted butter to the cookie mixture and put in a 9"x13" pan. Put this in the freezer for 5 minutes. 
In the meantime, have a 1/2 gallon of vanilla ice cream melting slightly. Add slices of ice cream to the top of the cookie mixture. Then add 1 (16 oz.) can of HOT fudge to the mixture. (heat the can in very hot water.) Then put the mixture in the freezer for another 5 minutes. Finally, add one carton of Cool Whip and cherries, peanuts or cake decors to the top. Keep this dessert in the freezer.






ICE CREAM PIE by BDM
In a large bowl, whisk together 2 qts softened vanilla ice cream, one large pkg of instant pudding mix (any flavor).  Pour into 2 graham cracker crusts.  Freeze until firm.  Remove from freezer 10 minutes before serving.  Will keep frozen for 2 months.

SPECIAL FRENCH TOAST by BDM

Spread softened cream cheese on 6 slices of bread

Spread strawberry jam on 6 slices of bread

Put spread sides together to make 6 sandwiches.

Mix together:   3 eggs

                         ¼ c milk

                         1 t vanilla

                         2 t sugar

Melt 1 tsp butter in hot skillet

Dip each sandwich into egg mixture coating both sides.  Brown in skillet.  Serve with Strawberry Nut Sauce below:

Strawberry Nut Sauce

   Mix 2 tsp cornstarch into 2/3 c water

   Heat 1 c strawberry jam in saucepan, add cornstarch mixture

   Bring to a boil stirring constantly, then simmer 3 minutes

   Add 2 tsp lemon juice and ¼ c chopped walnuts

STRAWBERRY PICNIC CAKE  by Gena

4 eggs

½ c. oil

1 (10 oz.) pkg. frozen strawberries

1 (3 oz.) box strawberry gelatin

1 box white cake mix with pudding

1 heaping Tbsp. flour

1 c. walnuts, chopped

Mix above ingredients in order given.  Do not overmix.  Pour into greased and lightly floured bundt or tube pan.  Bake at 350 degrees for 30 minutes or until done.  Partially cool, then remove from pan to serving plate.  Promptly dust generously with confectioners’ sugar.  Cover and seal tightly with plastic wrap for 12-24 hours. 

Great for snacks or picnics.

Serves 12.