Aunt Beverly's Carmel Corn

2 Cups Brown Sugar
1/2 Cup White Corn Syrup
2 Sticks of Butter
1/2 tsp Baking Soda
1 tsp Vanilla
Pinch of cream of tarter
Peanuts or cashews to taste.

Bring brown sugar, corn syrup and butter to boil over low heat. Boil 5 minutes. Remove from heat, add cream of tarter, baking soda and vanilla. Beat together until mixed. Pour over 8 qts of popped popcorn. Pour into larger roasting pan or cookie sheet. Bake in oven at 200 degrees for 1 hour. Pour onto waxed paper. Break apart. Add Nuts.

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Meatless Cheesesteak Sandwich

1 Tbsp Olive Oil
1 Green Pepper (sliced)
1 Onion (sliced)
Mushrooms (sliced)
Provolone, swiss or mozzarella cheese.

Saute' peppers, onions and mushrooms. Top with Cheese. Serve on toasted hoagie bun.

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Navajo Tacos

Fry Bread
2 Cups Flour
3 tsp Baking Powder
1/2 tsp salt
1 Cup warm water
Shortening or vegetable for deep frying.

Combine flower, baking powder add salt. Stir in warm water until soft dough forms. Pinch off a piece of dough the size of a tennis ball. Roll out with a rolling pan or form wiht hands into 6" circle. Fry in oil or shortening until golden brown. Drain on paper towel.

Top with: Chili beans, shredded cheese, lettuce olives, avocado, onion tomatoes salsa and sour cream.

Alternatively top with honey butter or jam.

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No Bake Almond Joy's

2 Cups Graham Cracker crumbs (1 1/2 pkg)
2-2 1/2 cups small Marshmallows
2 Cups semi-sweet Chocolate Chips
1 Cup Chopped nuts
1 Can Sweetened Condensed Milk (14 oz)

Mix all together. Roll into 1 inch balls. Roll into coconut.

Makes 5 dozen.

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7 Layer Bean Dip

3 medium rip Avocado's
1/2 tsp salt
1 tsp pepper
1 Cup Sour Cream
1 Pkg Taco Seasoning Mix
2 Cans Vegetarian Refried Beans
1 Can small pitted olives
2 Cups Tomatoes (chopped)
2-3 Green Onions (chopped)
2 Cups Shredded Cheese

Mash avocados with lemon juice, salt and pepper. Combine sour cream with taco seasoning. Spread beans on plate, followed by avocados, sour cream mixture, cheese, tomatoes, olives and green onions.

Serve with tortilla chips.

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Eggless Banana Pancakes

1 Cup Flour
1 tsp Brown Suar
1 tsp Baking Powder
1/4 tsp salt
1 dash Cinnamon
2/3 Cups Milk or Buttermilk
1/2 Banana (very ripe and mashed)
1 tsp Vanilla
1 tsp Vinegar

Mix flour, sugar, baking powder, salt and cinnamon. In another bowl mix the rest of the ingredients and stir well. Mix all together. Add more milk if mixture is too thick.

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Grandma Ivie's Cheeseball

1 Bottle Blue Cheese Spread
2 Bottles Old English Cheese spread
1 12 oz Cream Cheese (softened)
1 Cup Walnuts (chopped)

Mix cheeses together. Spray small bowl with cooking spray. Place nuts on bottom and around edge of bowl. Place cheese in bowl placing nuts around sides and top. Refrigerate overnight. Turn onto serving plate.

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Homemade Rootbeer

2 Cups Sugar
2 Tbsp Root Beer extract
1 Gallon Water
1 1/2 lbs Dry Ice or 1 Quart bottled Soda Water

Combine sugar, root beer, water; stir well until sugar is dissolved. Chill 30 minutes before serving. Add dr ice or carbonated soda water just before serving.

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Cheesy Potato Soup

4 Medium Potatoes, diced
1 Large Onion, chopped
1 Quart Water
1/4 Cup Butter
3 Tbsp Flour
1/2 Cup Milk
1 1/2 Cups Shredded Sharp Cheddar Cheese
1 tsp Salt
1/4 tsp seasoned Salt
1/4 tsp Paprika
1/8 tsp ground pepper
Chopped Chives

Combine potatoes, onion and water in heavy saucepan. Bring to a boil. Reduce heat and simmer until tender, about 20 minutes. In heavy skillet, melt butter, add flour. Cook and stir until mixture bubbles. REmove from heat. Stir in milk. Return to heat. Cook and stir until thickened. Stir mixture slowly into potatoes. Cook and stir until thickened. Stir mixture slowly into potatoes, cook and stir until thick. Add cheese and seasonings. Served topped with chopped chives.

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Spinach Dip

1 Envelope Lipton vegetable soup mix
1 16 oz Sour Cream
1/2 tsp Lemon Juice
1 Pkg frozen chopped Spinach
1 Can Water Chestnuts

Thaw and drain spinach dry, in medium bowl blend soup mix, sour cream, lemon juice an dspinach. Added chopped chestnuts. Chill. Serve with bread, vegetables or crackers.

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Poor Man Soup

3-4 Potatoes cubed
Onion or Onion Salt
1 Cup Macaroni

Cook potatoes, onion and macaroni in boiling water until tender. Drain out most water, leaving a small amount. Add milk to cover. Add butter, salt and pepper. Remove from heat. Do not boil.

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Eggless Pecan Pie

1 1/2 Cups Pecan pieces or halves
1/3 Cup Bread Flour sifted
1/2 Cup Sugar
1 Cup Water
1/4 Cup Butter
1 Tbsp Dark Molasses
1/4 Cup Sweetened Condensed Milk
1 tsp Vanilla
2 tsp Dark Rum
1 (8") pie shell, baked

Place pecan pieces or halves on cookie sheet and toast in a 375 degree oven about 15 minutes or until crisp and slightly browned.
Mix flour and 1/4 cup sugar together with fork until smooth. Bring water, butter, remaining 1/4 cup sugar and molasses to a boil. Add sugar and flour over medium high heat and cook until thickened and clear, about 3 minutes. When the filling is cooked, and the 1/4 cup condensed milk along with the vanilla flavoring, add rum and nut pieces. Stir together and pour the filling into the pie shell. Allow to cool and set before cutting.

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Shortbread

2 Cups Butter, softened
1 Cup Sugar
Pinch of Salt
4 Cups Flour
1/3 Cup Cornstarch

In a large bowl, beat butter, sugar and salt together until llight and fluffy. Mix flour and cornstarch and add to creamed mixture gradually, 1/2 cup at a time, beating after each addition. Gather dough in a ball and knead on a lightly floured surface.
With rolling pin, roll out about 1/2 inch thick. Cut into 2" squares and place on ungreased baking sheet. Prick tops with fork. Bake at 375 degrees about 15 minutes or until tops are barely brown. Do not overbake. Cool and store in tightly covered container. Shortbread mellows with age and keeps well for a long time.

Makes 5 dozen

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Hot Spinach Dip

2 tsp Olive Oil, plus more for baking dish
1 Medium Onion, diced
2 Garlic cloves, minced
2 Pounds spinach, cleaned, trimmed and coarsely chopped
1/2 Cup Milk
6 Ounces reduced-fat bar Cream Cheese
3 dashes Worcestershire Sauce
3 dashes Tabasco Sauce
3/4 Cup Shredded Mozzarella
Coarse Salt and Ground Pepper
Baguette Slices, Breadsticks or Crackers for serving

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic, cook until lightly browned, 5 to 8 minutes.

Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to colander; drain, pressing to release all excess liquid.

In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments as desired.

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Bread Milk Gravy

Mix flour and butter over medium heat. Melt butter. Mix until mixture isn't clumpy. Add Milk for consistency. Cook to brown paper sack color. Pour over white bread.

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Green Bean Supreme

1 Cup Sour Cream
1 Can Cream of Mushroom Soup
2 Cans Green Beans
2 Cups Shredded Cheese
1/2 Stick butter
Crunched up Corn Flakes
Salt and Pepper to taste

Mix together Sour Cream, Cream of Mushroom, 1 Cup of cheese and salt and pepper. Stir in green beans. Pour into a casserole dish, top with remaining 1 cup cheese (or more if needed). Add butter and corn flakes to a frying pan, cook on med-high until corn flakes brown a little, sprinkle onto green bean mixture. Bake 350 degrees 15-20 minutes.

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No Bake Chocolate Oatmeal Cookies

1 Stick Butter
1 tsp Vanilla
1/2 Cup Milk
6 Tbsp Cocoa
2 Cups Sugar
3 Cups Quick Oats

In a large Pan cook butter, vanilla,, milk, cocoa, sugar and a pinch of salt. Cook over medium heat, bring to a boil. Boil 3 minutes stirring constantly. Remove from heat. Stir in oats. Spoon onto wax paper. Let Cool.

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Hot Artichoke Dip

1 Pkg (8oz) cream cheese (softened)
1 Jar Artichoke hearts (drained and chopped)
1/2 cup grated Parmesan Cheese
1 clove garlic (minced)

Mix all ingredients with mixture until well blended. Spoon into pie plate. Bake 350 degrees 20-25 minutes.
Serve with bread or crackers

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Peanut Butter Oatmeal Bars

2 Cups Flour
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Brown Sugar
1 Cup Oatmeal
1/2 Cup Shortening
1/2 Cup Butter
3 Tbsp Peanut Butter

Mix together, flour, soda, salt, brown sugar and oatmeal. Add the Shortening, peanut butter and butter. Mix with hands. Place into 10"x15" baking sheet or 9"x13" pan. Bake at 350 degrees for 20 minutes.

Frosting

2 Squares melted Chocolate
1 tsp Butter
1 tsp Vanilla
1/4 Cup Milk
Add Enough powdered Sugar to make mixture of spreading consistancy.
Frost while warm.

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Grandma Ivie's Carrot Pudding

1 Cup Grated raw carrots
1 Cup Grated raw potato
1 tsp Baking soda (to mix with potatoes so they don't turn black)
1/2 Cup Molasses
1/2 tsp ginger
1 Cup Sugar
1/2 Cup Shortening
2 Cups Flour
2 1/2 Cups Raisins
1 Cup Chopped Walnuts
1 tsp each of Ground Cloves, Nutmeg, Cinnamon and Allspice
Pinch of Salt

Mix all ingredients. Steam 2 1/2 hours in double boiler.

Sauce

Add 3 Tbsp Sugar to saucepan and melt until golden brown. Add 1/2 Cup water. Cook until sugar is dissolved. Add 1 Can Evaporated Milk. Add about 1 Tbsp Cornstarch with a little water. Pour cornstarch mixture into sauce to thicken. Pour sauce over the Carrot Pudding.

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