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