SPICED HOT FRUIT
16 oz can apricots
16 oz can peaches
1/2 cup sliced cherries
16 oz can pineapple
chunks
1/3 cup butter
3/4 cup brown sugar
2 tsp curry powder
1 tsp ginger
1 tsp cinnamon
Drain fruit and pour in casserole. Melt butter, add sugar and spices and mix. Pour over fruit.
Bake at 325 for 1 hour. Serve hot.
SHRIMP WITH
LEMON AND RICE
2 tsp chopped bell
pepper
2 tsp chopped onion
3 tsp butter
2 cups cooked wild rice (or long grain)
1 can mushroom soup
3 Tbls lemon juice
1/2 tsp Worcestershire
sauce
1/2 tsp mustard
1 cup shredded
American cheese
1 pound cleaned
raw shrimp
Paprika
Parsley
Saute pepper and onion in butter. Stir into cooked rice. Mix soup, lemon juice, Worcestershire and mustard with rice. Add cheese and shrimp. Place in buttered casserole. Bake at 375 for 30 minutes. Garnish with paprika and parsley.
CHICKEN
NOODLE SOUP
4 cups chicken broth
2 cups cooked, cut
up chicken
1 cup frozen peas
1 tbls chopped parsley
1 tsp thyme
Salt and pepper to taste
2 stalks chopped celery
2 carrots, sliced
2 cloves garlic, minced
1 cup uncooked
egg noodles
Heat broth all ingredients except noodles and bring to a boil. Add noodles, simmer for 15 minutes until noodles and vegetables are tender.
CHEESE STRAWS
1 pound butter
1 pound sharp cheddar,
grated
1 tsp paprika
3 cups flour
1 tsp salt
1 tsp cayenne
Cream butter with cheese. Add flour, paprika and salt, mix until well blended. Roll unit 1/4” thick.
Cut into strips1/2” wide X 4” long. Bake at 400 for 10 minutes. Store in air tight container.
PAY DAY
CANDY BARS
3 cups salted peanut butter
2 cups peanut butter chips
2 cups mini marshmallows
14 oz can sweetened condensed milk
3 tbls butter
1/2 teaspoon vanilla
Melt butter and peanut butter chips in pan until smooth, stir in condensed milk, vanilla,
marshmallows, stirring until smooth. Grease a 9x13 dish, spread with half the nuts. Pour mixture
over and cover with remaining nuts. Cut into squares.
TEA CAKES
2 1/2 cups flour
1/4 tsp salt
2 tsp baking powder
1/2 cup butter
1 cup sugar
2 beaten eggs
1/2 tsp vanilla
1 tbsp milk
1/2 tsp nutmeg
Sift dry ingredients together. Cream butter and eggs together; add vanilla and milk. Mix well with
dry ingredients. Place dough on lightly floured surface and roll to 1/2 “ thick. Cut with round
cookie cutter. Bake at 350-375 for 12-15 minutes. Cool. Store in tins.
