unlocked title#Recipes&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& metatags# stylesheet#&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& custom#&& background#&&White&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& links#Navy&&Navy&&Navy&&&&&& lock#tablestart#1&&4&&0&&&&&&Black&&&&&&%&¢er&&&&&&% tablerowstart#&& lock#tablecolstart#wrap&&left&&&&&&176&&pixels&&middle&&bkgurl/per_green.gif&&61&&pixels graphic#imgurl/bee.gif&&&&0&&&&&&&&&&&&&&&&&&%&&&&%&& lock#space#1&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& tablespace# tablecolend#&& lock#tablecolstart#wrap&¢er&&&&&&556&&pixels&&middle&&bkgurl/per_orange.gif&&61&&pixels limit#font#Times New Roman&&Green&&6&&bi&& text#from the Kitchen&&yes&&&&&& tablespace# tablecolend#&& tablerowend#&& tablerowstart# lock#tablecolstart#wrap&&left&&&&&&176&&pixels&&top&&bkgurl/per_blue-bg.gif&&&&% lock#tablestart#0&&0&&4&&&&&&&&&&176&&pixels&¢er&&&&&&% tablerowstart#&& lock#tablecolstart#wrap&&left&&&&&&&&%&&middle&&&&&&% limit#font#Arial&&Black&&2&&b&& text#»&&yes&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& url#userurlHomepage.html&&Homepage&&&&_parent&& break# text#»&&yes&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& url#userurlCalendar.html&&Calendar&&&&_parent&& break# text#»&&yes&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& url#userurlChildren.html&&Children&&&&_parent&& break# text#»&&yes&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& url#userurlYouth.html&&Youth&&&&_parent&& break# text#»&&yes&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& url#userurlYoungatHeart.html&&Young at Heart&&&&_parent&& break# text#»&&yes&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& url#userurlLaughter.html&&Laughter&&&&_parent&& break# text#»&&yes&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& url#userurlInspirations.html&&Inspirations&&&&_parent&& break#1&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& text#»&&yes&&&&&& url#userurlPastorsPage.html&&Pastor's Page&&&&_parent&& break#3&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& tablespace# tablecolend#&& tablerowend#&& tableend#&& font#Arial&&Navy&&2&&b&& align#center&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& counter#4&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& tablespace# tablecolend#&& lock#tablecolstart#wrap&&left&&&&&&556&&pixels&&top&&&&&&% lock#tablestart#0&&0&&0&&&&&&&&&&556&&pixels&¢er&&bkgurl/per_title-bar.gif&&25&&pixels tablerowstart#&& lock#tablecolstart#wrap&&left&&&&&&&&%&&middle&&&&&&% limit#font#Times New Roman&&Green&&3&&bi&& lock#space#1&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& text#Recent Bulletin & Newsletter Recipes&&yes&&&&&& tablespace# tablecolend#&& tablerowend#&& tableend#&& lock#graphic#imgurl/bus_line.gif&&&&0&&&&&&&&&&&&&&&&556&&pixels&&1&&pixels lock#tablestart#0&&0&&8&&&&&&&&&&556&&pixels&¢er&&&&&&% tablerowstart#&& lock#tablecolstart#wrap&&left&&&&&&&&%&&middle&&&&&&% limit#font#Times New Roman&&Green&&2&&b&&006600 text#**********££££Sausage Muffins ££These are always a hit! Enjoy! ££ ££Brown and crumble: ££1 lb. ground sausage (Jimmy Dean "hot" is good) ££1/2 cup chopped onion ££ ££Drain sausage mixture. ££ ££In a separate bowl, mix: ££1 egg, beaten ££2 cups Bisquick ££1/4 cup Parmesan cheese ££1/2 cup grated Cheddar cheese ££1/4 cup mayo ££3/4 cup milk ££1 t. salt ££1/4 t. Tabasco sauce - optional ££2 T. parsley flakes - optional ££ ££Add to sausage mixture, and mix all. Pour into greased mini-muffin tins. Bake at 350 for 15-20 minutes or until ££lightly browned. ££££**********££££Easy Chicken Casserole ££(from Suwannee River Cove Restaurant, Branford, FL) ££This recipe is a wonderful and can be made in any amount. ££ ££Layer in a greased pan: ££Cooked chicken ££Sour cream ££Swiss cheese ££Cream of chicken soup ££Stuffing ££ ££Bake at 350 for about 30 min. or until brown and bubbly. ££££**********££££Boston Iced Tea ££(like at Red Lobster Restaurants) ££Delicious and refreshing! A new twist on iced tea. ££ ££1 gallon water ££1 cup white sugar ££15 tea bags ££1 (12 oz.) can frozen cranberry juice concentrate ££Orange slices ££ ££Put water in large pot, and heat on high until boiling. ££Add sugar, and stir until dissolved. ££Add tea bags, and let steep until desired strength is acquired. ££Stir in cranberry juice concentrate, and allow to cool. ££Serve with a slice of fresh orange. ££££**********££££Coconut Pie ££(Edna Snelgrove, from her daughter ~ Mary Mock) ££ ££*Mrs. Snelgrove was a former member of Elim. ££Her husband, Leo, served as deacon for many years. ££And, she was well-known for her pies. ££This one was a favorite for which she will be remembered!. ££ ££ ££2 - 9" deep dish pie shells (frozen) ££Bake according to pkg. directions. ££ ££FILLING: ££1 1/2 c. sugar ££1/2 c. cornstarch ££1/4 t. salt ££4 1/2 c. milk (any kind) ££6 egg yolks (save whites for meringue) ££7 oz. bag Baker's angel flake coconut (save about 1/2 c. for topping) ££2 t. vanilla ££ ££In a 3 qt. saucepan, mix sugar, cornstarch & salt. Add a little bit of milk and stir to dissolve sugar. Add rest of ££milk. Beat egg yolks separately, and add to mixture. Cook & stir constantly over med. heat until it thickens. ££Add coconut. Remove from heat. Add vanilla to mixture. Pour into baked pie crusts. ££ ££MERINGUE: ££6 egg whites ££1/4 c. sugar ££1/2 t. cream of tartar ££Few drops of vanilla (after beating egg whites) ££ ££Beat egg whites & cream of tartar until stiff peaks form. Add sugar, and beat in. Then add vanilla. Spread over ££pies. Sprinkle a little of reserved coconut on top. Bake @ 400 until brown (5 - 15 min., depending on how brown ££you want them). ££ ££**********££££Ham Chowder ££ ££2 cups water ££2 cups chopped potatoes ££1/2 cup chopped carrots ££1/2 cup chopped celery ££1/4 cup chopped onion ££1/4 cup butter or margarine ££1/4 cup all-purpose flour ££1/4 teaspoon black pepper ££2 cups milk ££2-1/2 cups shredded cheddar cheese ££1 15-ounce can cream-style corn ££2 cups cubed cooked ham ££ ££1. In a large saucepan or pot, combine water, potatoes, carrots, celery, and onion. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. ££2. For cheese sauce: In a medium saucepan, melt butter or margarine. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. ££3. Add cheese to sauce and cook and stir until melted. Add cheese sauce to vegetable mixture. Stir in corn and ham. Heat through, but don't boil. ££Makes 6 main-dish servings. ££££**********££££Grilled Cheese Pie££ ££4 oz. shredded cheese ££2 eggs, beaten ££3/4 c. flour ££1/2 tsp. salt ££1/8 tsp. pepper ££1 c. milk ££1/4 c. chopped pepperoni ££1/2 tsp. dried oregano ££ ££Reserve less than 1/2 of the cheese for topping. Mix remaining ingredients and pour ££into well-greased 9" pie plate. Bake 30 minutes at 425 degrees -- don't over bake! ££Sprinkle with remaining cheese. Bake 2 minutes more. ££Forms its own crust as it bakes. ££Serve with salad for a light supper or lunch. ££ ££*Appetizers: Put in small, greased muffin tins. ££Makes about 3 dozen. ££££**********££££Mary Todd Lincoln's Vanilla-Almond Cake ££ ££The marriage of Mary Todd to Abraham Lincoln is best expressed by the words Lincoln had engraved inside Mary's wedding band, "Love is eternal." Mary expressed her feelings in less dramatic, but lasting and tasteful terms. She baked him her favorite white cake. ££This is her recipe. ££ ££1 cup butter ££1 tsp. vanilla ££2 1/4 cups cake flour ££1 Tbsp. baking powder ££1 1/3 cups milk ££1 cup almonds; finely chopped ££6 egg whites, stiffly beaten ££ ££ ££White Frosting ££1 cup sugar ££1/3 cup water ££1/4 tsp. cream of tartar ££1 dash salt ££2 egg whites ££1 tsp. vanilla ££ ££Cream butter, sugar and vanilla. Sift together cake flour and baking powder 3 times. Add to ££creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites. Pour into 2 ££greased and floured 9" round cake pans. Bake at 375 for 30 minutes. Cool for 10 minutes before ££removing from the pans. Bring to boiling sugar, water, cream of tartar and salt. Boil until sugar ££dissolves. Put egg whites in mixing bowl. Start beater and while egg whites are beating, very slowly ££add hot syrup. Beat until stiff peaks form, about 7 minutes. Beat in vanilla for 1 more minute. ££££~~ from the museum in the Eastern National Park and Monument Association, located directly in front of the home where Lincoln lived when elected President of the United States. ££££**********££££Sweet Potato Biscuits ££ ££2 cups self-rising flour ££1/4 cup sugar ££2 tablespoons butter or margarine ££3 tablespoons shortening ££1 cup cooked, mashed sweet potatoes ££1/3 cup milk or half and half ££ ££Combine flour and sugar in a medium bowl; cut in shortening and butter with a pastry blender until crumbly. Add mashed sweet potato and milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 4 or 5 times. Roll dough to 1/2 thickness; cut with a 2-inch biscuit cutter. Place on lightly greased cookie sheets, bake at 400 for 14 to 15 minutes or lightly browned. ££££**********££££Marshmallow-Crisp Brownies ££ ££1 - 19 to 21½ oz. pkg. fudge brownie mix ££1 - 10½ oz. pkg. mini marshmallows ££1½ cups semisweet chocolate pieces ££1 cup creamy peanut butter ££1 tablespoon butter or margarine ££1½ cups crisp rice cereal ££ ££Prepare brownie mix according to package directions, using a 13x9x2-inch baking pan and the directions for chewy (not cake-like) brownies. Bake according to directions. Sprinkle baked brownies with marshmallows and return to oven for 3 to 5 minutes or until golden. Cool in the pan on a wire rack. In a saucepan, combine chocolate pieces, peanut butter, and butter or margarine. Heat and stir until the chocolate is melted. Remove from heat; stir in the cereal. Pour evenly over marshmallows. Refrigerate until topping is set. Cut into bars. Serve at room temperature. Makes 36 bars. Yum!££££**********££££*2 Corrected Recipes in new Elim Cookbook* ££(Please make note)££££Page 29££Irish Stew -- Jean Rentz ££*8 med. potatoes was missing from ingredients. ££ ££2 pounds neck or shoulder beef ££4 cups water ££8 small onions ££4 small carrots ££8 medium potatoes ££salt and pepper ££ ££Cut meat into pieces convenient for serving, discarding any excess fat. Place in saucepan with cold water, bring to boil, lower temperature and simmer about 1 hour. Add vegetables, peeled and cut into chunks. Season and cook an hour longer without stirring, as potatoes should retain their shape. If desired dumplings may be served with it but if so, then provide a little additional gravy. ££££AND££ ££Page 46££Carol's Walnut Torte -- Jean Rentz ££*1 tsp. vanilla needs to replace 1 tsp. salt. ££*Add vanilla with crumbs & sugar. ££ ££1½ cups graham cracker crumbs ££4 eggs (separated) ££1 teaspoon baking powder ££½ pint whipping cream ££½ cup sugar ££1 teaspoon vanilla ££1 cup chopped walnuts ££ ££Beat egg yolks until light and lemon colored. Add crumbs, sugar, vanilla & baking powder. Stir until mixed well. Beat egg whites until stiff, fold into crumb mixture and bake in two 8” pans until firm. Whip cream, add small amount (1 T.) sugar and spread between layers and on top of cooled cake. Garnish with walnut halves. ££ ££*More corrections? Please contact Sandy Wilson (497-4706) ASAP. ££££**********££££Savory Bacon and Cheese Muffins ££Makes 12 muffins ££ ££6 slices bacon, cooked and crumbled ££1/4 cup bacon drippings or shortening, melted ££1 1/2 cups all-purpose flour ££2 t. baking powder ££1 1/2 t. sugar ££1/2 t. salt ££1 cup grated Cheddar cheese ££1/3 cup onion, finely chopped ££3/4 cup milk ££1 lg. egg ££1 T. Dijon mustard ££ ££Preheat oven to 400. Prepare muffin tin with non-stick cooking spray. In a bowl whisk, together flour, baking powder, sugar, salt, cheese, onion, and bacon. In smaller bowl, whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined. Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden. ££*Great with both chili and potato soup! ££ ££**********££££Breakfast Hash ££ ££5 cups frozen hash brown potatoes, thawed ££1 can cream of chicken soup ££1/2 cup dairy sour cream ££1 cup finely chopped cooked corned beef ££1/3 cup finely chopped onion ££1/3 cup finely chopped bell pepper ££1 cup shredded cheddar cheese ££ ££Spread potatoes over the bottom of a greased 2-quart square baking dish. In a bowl, combine cream of chicken soup and sour cream; stir in corned beef, onion, and bell pepper. Spread corned beef mixture over potatoes. Bake, uncovered, at 350 for 40 to 45 minutes or until bubbly and golden brown. Sprinkle with cheese before serving. Makes 4 servings. ££££**********££££Baked Apples filled with Sausage££from Old Farmer's Almanac ££Yield: 6 servings ££ ££1 pound bulk sausage ££6 large tart baking apples ££2 tablespoons brown sugar ££1 teaspoon ground cinnamon ££1/4 teaspoon grated lemon rind ££1/4 cup chopped figs ££Brown sugar, ground cinnamon, grated lemon rind, ££or chopped figs (or raisins) ££ ££Preheat the oven to 375. Brown sausage in large skillet. Wash apples; cut a slice from the tops. Scoop out the flesh, leaving shells 1/2 inch thick. Cut the flesh from the cores, and chop it. Add the chopped apple, brown sugar, cinnamon, lemon rind, and figs to the sausage and mix well. Fill the apple shells with the mixture. Sprinkle the tops with brown sugar, cinnamon, grated lemon rind, or chopped figs. Place in baking dish, cover, and bake until tender, about 40 min. Serve with hot biscuits and a green salad. ££££**********££££Easy Ice Cream Cake ££ ££16 ice cream sandwiches ££1 (16 ounce) container Cool Whip ££1 (12 ounce) jar fudge topping, room temp. ££1 (1.5 ounce) bar chocolate candy bar, grated ££ ££Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the fudge topping, then half of the Cool Whip. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar. Cover and freeze for 1 hour before serving. Keep unused portion covered and frozen. ££ ££**********££££Spicy Southwest Bean & Corn Salad ££4 servings ££ ££1/2 cup ranch dressing ££1/4 tsp. hot pepper sauce ££1 bag (10 oz.) mixed salad greens ££1 can black beans, drained, rinsed ££1 can whole kernel corn, drained ££1 sm. can sliced black olives, drained ££1/2 cup red pepper strips ££1/4 cup finely chopped red onions ££1/2 cup shredded cheese ££ ££Mix dressing and hot pepper sauce; set aside. Toss greens with beans, corn, olives, red peppers and onions in 3-qt. serving bowl. Add dressing mixture; toss to coat. Sprinkle with cheese. ££ ££Leftover salad? Spoon salad onto a flour tortilla, roll up, and wrap in plastic wrap. Refrigerate until ready to serve. ££ Or, prepare as directed, using 1/2 cup thousand island dressing and 1/4 tsp. ground black pepper in place of ranch dressing and hot pepper sauce. Also, omit the shredded cheese and increase the red onions to 1/2 cup. ££££**********££££Texas Black Bean Soup ££ ££2 cans (15 oz.) black beans, rinsed and drained ££1 can (14.5 oz.) stewed tomatoes ££1 can (14.5 oz.) diced tomatoes, or Ro-Tel tomatoes ££1 can (14.5 oz.) chicken broth ££1 can (11 oz.) Mexicorn, drained ££2 cans (4 oz.) diced green chiles ££4 green onions, thinly sliced ££2 Tbsp. chili powder ££1 tsp. ground cumin ££1/2 tsp. dried minced garlic ££ ££Combine all ingredients in a crock-pot; mix well. Cover and cook on Low for 7 - 8 hours or on High for 4 - 5 hours. Makes 10 servings. ££This is such an easy soup and also very hearty. ££Wonderful served with grilled cheese sandwiches. ££ ££**********££ ££Easy Apple Dessert ££ ££1 egg ££3/4 cup sugar ££1/2 cup flour ££1 teaspoon baking powder ££1/2 teaspoon salt ££1 cup peeled chopped apples ££1/2 cup chopped nuts ££1 teaspoon vanilla ££Whipped cream ££ ££Beat egg until light and lemon colored. Gradually beat in sugar. Sift flour, baking powder and salt and fold into egg mixture. Stir in apples, nuts and vanilla. Pour into a greased 8 inch square pan and bake in 350 oven for 35 to 40 minutes. Serve warm with whipped cream. This is so quick and easy. Enjoy! ££ ££**********££££Scotcheroos ££This recipe is straight out of the 60's. ££It was a new take on the Rice Krispies Treats. ££ ££1 cup sugar ££1 cup light corn syrup ££1 cup peanut butter ££6 cups Rice Krispies cereal ££6 oz. (1cup) semi-sweet chocolate chips ££6 oz. (1 cup) butterscotch morsels ££ ££In a 3-quart pot over medium heat, combine sugar and corn syrup until bubbly. Remove from heat, and stir in peanut butter until smooth. Add cereal, and stir until well coated. Press into a 13x9 pan. Melt chocolate and butterscotch together in double boiler or in microwave. Stir until smooth. Spread over cereal mixture in pan. Place pan in refrigerator for 15 minutes to set top layer. Remove from refrigerator and cut into squares. ££££**********££££Corn Dog Casserole ££Tired of turkey & ham? Try this easy casserole for a change! ££ ££2 cups finely minced celery ££2 Tbsp. butter ££1 1/2 cups sliced green onions ££1 1/2 lbs. hot dogs ££2 eggs ££1 1/2 cups milk ££2 tsp. sage ££1/4 tsp. black pepper ££1/4 tsp. salt ££2 sm. boxes Jiffy muffin mix ££8 oz. Cheddar cheese, shredded ££ ££Saute celery in butter for 5 minutes. Add onions, & cook 2 min. Put skillet mixture in large bowl. Cut hot dogs lengthwise then bite-sized pieces. Saute dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs & veggies in a small bowl. Slightly beat eggs & milk together. Add egg mix and next 4 ingredients to bowl. Add 1 1/2 cups of cheese. Mix well. Grease a 13x9 dish, & pour in mixture. Top with reserve hot dogs and cheese. Bake uncovered at 400 for 30 minutes. ££Great with mustard & catsup! ££££**********££££Coconut Squares ££ ££1 box yellow cake mix ££1 stick butter or margarine, softened ££1 large egg ££1 Tbsp. water ££1 cup shredded coconut ££1 pkg. (8 oz.) cream cheese ££1 lb. powdered sugar ££3 large eggs, lightly beaten ££1 tsp. vanilla extract ££ ££Heat oven to 350. In large bowl, combine cake mix, butter, 1 egg and water; mix until dough-like consistency. Mold with hands into 9 x 13" pan. Sprinkle coconut over dough, set aside. In another bowl, put cream cheese, sugar, 2 eggs and vanilla; mix well. Pour over coconut layer. Bake 40- 45 min. Cool completely before cutting. ££Very rich!!! They'll want this recipe! ££££**********££££Mom's "Easy" Apple Pie ££ ££2 cans pie-sliced apples, well drained (NOT apple pie filling) ££1/2 cup light brown sugar, firmly packed ££1 cup granulated sugar ££1/4 cup all purpose flour ££1/2 tsp. salt ££1 tsp. cinnamon ££1/4 tsp. nutmeg ££4 tsp. lemon juice ££1/4 cup butter ££Pastry for 2 crusts ££ ££In a large size mixing bowl, thoroughly combine all ingredients, except the butter. Turn apples into pastry lined 9" pie pan. Dot with butter and cover with the top crust. Make slits for steam to escape. Seal and flute. Bake in a 425 pre-heated oven for 40 – 45 minutes, or until the crust is golden brown. Notes: About 1 tsp. of white sugar sprinkled on the crust before baking looks great. This pie is very sweet and very juicy. Put a sheet of aluminum foil in the bottom of the oven, just in case. ££ ££**********££££Butterscotch Pan Cookies ££So easy to make! ££ ££1 pkg. (2 layer) French vanilla cake mix ££2 large eggs ££3/4 cup firmly packed brown sugar ££1 cup (2 sticks) butter or margarine; melted ££1 tsp. vanilla extract ££1 (12 oz.) bag butterscotch chips ££1 1/2 cups chopped pecans ££ ££Preheat oven to 375. Grease a 15 1/2 x 10 1/2 inch jelly roll pan. Combine cake mix, eggs, melted butter, brown ££sugar and vanilla extract in a large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in ££butterscotch chips and pecans. Spread in pan. Bake at 375 for 20 to 25 minutes or until golden brown. Cool ££completely. Cut into bars.££££**********££££"Self-Frosting" Pineapple-Coconut Cake ££ ££1 can (8 3/4 oz.) crushed pineapple in syrup ££1/3 cup shortening ££1/2 cup sugar ££1 tsp. vanilla ££1 egg ££1 1/4 cup all-purpose flour, sifted ££1 1/2 tsp. baking powder ££1/4 tsp. salt ££1/2 cup flaked coconut ££1/3 cup brown sugar ££1/3 cup walnuts or pecans, chopped ££3 Tbsp. margarine or butter, melted ££ ££Drain pineapple, reserving 1/2 cup of the syrup. Beat together shortening, sugar and vanilla until creamy. Beat in egg. Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition. Spread 1/2 of batter in greased and floured 8" round cake pan. Sprinkle with crushed pinapple. Cover with remaining batter. In small bowl, combine coconut, brown sugar, nuts and butter; sprinkle over batter. Bake at 350 degrees F. for 35 to 40 minutes or until cake tests done. ££Ice cream is an extra, but is so good with this.££££***********££££Lite-n-Lazy Cobbler ££People can't tell it's a light dessert. Enjoy! ££ ££1 stick (1/2 cup) margarine, melted ££1 cup self-rising flour ££1 cup Splenda (for baking) ££1 tsp. vanilla extract ££1/2 cup skim milk ££2 cups canned fruit (undrained) ££ ££Preheat oven to 350. Melt margarine 9x13 glass baking dish, covering bottom well; set aside. In a mixing bowl, combine flour, Splenda, vanilla & milk; pour into prepared baking dish. Pour fruit with liquid over the flour mixture. Bake for about 35 min. or until golden brown. Serve warm or cold. Great with fat-free whipped topping. ££ ££**********££££Easy Fudgey Pudding Cake ££This is very rich! ££ ££1 tsp. vanilla extract ££1/4 cup Hershey's cocoa (dry) ££1 can (14 oz.) sweetened condensed milk, divided (not evaporated) ££1 cup Bisquick mix ££3/4 cup Hershey's syrup, divided ££3/4 cup hot water ££Whipped topping or ice cream (optional) ££ ££Heat oven to 375F. Grease 8-inch square baking pan. Combine Bisquick and cocoa in medium bowl; stir in 1 cup sweetened condensed milk, 1/4 cup syrup and vanilla until blended. Spoon evenly into prepared pan. Combine remaining sweetened condensed milk, remaining 1/2 cup syrup and water in small bowl. Pour liquid mixture carefully over top of mixture in pan; DO NOT STIR. Bake 25 to 30 min. or until center is set and cake begins to pull away from sides of pan. Let stand 10 min.; spoon into dessert dishes, spooning pudding from bottom of pan over top. Serve warm; garnish with whipped topping, if desired. Cover; refrigerate leftover dessert.££££**********££££Old-Fashioned Scalloped Potatoes ££ ££3 Tbsp. butter ££3 Tbsp. flour ££1 1/2 tsp. salt ££1/4 tsp. pepper ££3 cups milk ££9 med. potatoes, peeled & sliced thin ££2 Tbsp. minced onion ££1 1/2 cup cheese, grated ££ ££In 2 qt. saucepan over med. heat, melt butter. Stir in flour, salt and pepper until blended; continue cooking 2 min., stirring constantly. Gradually stir in milk, and cook until sauce is thickened and smooth, stirring constantly. Remove from heat and set aside; stirring occasionally to keep skin from forming on sauce surface. Peel potatoes, slice thinly. In greased 2 qt. baking dish, arrange 1/2 the potatoes, sprinkle with 1/2 the onion; pour 1/2 sauce over top. Repeat with remaining potatoes, onion and sauce. Cover with aluminum foil and bake at 350 for 1 hour. Uncover & top with cheese. Bake for another 1/2 hour or longer, until potatoes are fork tender and top is brown.££££**********££££ 3 Envelope Roast ££A good and easy recipe for a delicious roast! ££ ££4 to 5 lbs. boneless chuck roast ££1 pkg. dry Italian dressing mix ££1 pkg. dry Ranch dressing mix ££1 pkg. dry brown gravy mix ££1/2 cup water ££ ££In large skillet, sear roast. Place in crock-pot. Combine all three envelopes with water; pour over roast. Cover and cook on low setting for 6 to 8 hours. You can use the juice as is, or thicken it for gravy with flour or cornstarch. ££*The gravy works best made in a saucepan on the stove, not in the crockpot.££££**********££££German Pizza ££ ££1/2 stick (1/4 cup) margarine ££5 potatoes ££1 onion ££1 lb. ham strips ££1 cup cheddar cheese, grated ££Salt and pepper ££3 eggs ££ ££Slice onions and potatoes. In a non-stick skillet, melt butter. Place 1/2 of the potatoes, 1/2 of the onion and 1/2 of the ham in the skillet. Salt and pepper to taste. Repeat layers. Do not stir. Cover and fry 25 to 30 minutes on med-low heat. In a separate bowl, lightly beat eggs with a fork and pour over top of potatoes and onions. Sprinkle with cheese and let melt. Cook until eggs are done, about 8 minutes. Slide out of skillet and cut like pizza. Serve for breakfast or anytime! ££&&yes&&&&&& break#20&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& tablespace# tablecolend#&& tablerowend#&& tableend#&& tablespace# tablecolend#&& tablerowend# tableend#&&