· Desserts · Appetizers · Side Dishes · Entrees GRANDPA SHACK'S RECIPE FOR A SMILE by Michael Guerrieri 200 lb. Jolly Old Man 80 lb. Child 1 Frog on a Lily Pad Song 10,000 miles of Rides 1 Soft Earlobe 1 Thumb that tastes like strawberries 1 Full Set of False Teeth that pop out 2 Fishing Poles 2 Sets of Golf Clubs 1 dozen trips to the Monkey House 2 Biceps that can dance Combine man and child in a small vehicle. Mix in the Frog Song, have the child play with the Jolly Man's soft earlobe, Suck thumb, go on a long ride. Let Simmer for 23 years. Sprinkle in days of fishing, games of golf, & trips to the Monkey House, have Jolly Man pop out false teeth and make his biceps dance for only the child to see. Makes approximately 1 trillion smiles. WARNING: May cause a life time of memories. I ALWAYS SAY, "HAVE DESSERT FIRST & IF THERE'S ROOM FOR MORE AFTER THAT... THEN BRING IT ON!" DESSERTS · Cajun Cake · Graham Cracker Pie - Mamie's version! · Heavenly Hash · Josephine Martin's Pies! · Graham Cracker Pie · Lemon Meringue Pie · Aunt Jo's Rice Pudding · Carrie Sciackitano's Cookies! · Grandma Shack's Pineapple Upside Down Cake · Grandma Shack's Banana Bread · Aunt Carrie's Chocolate Squares · Sour Cream Cake · Mamie Donato's Pizzelle's & Figs! · Aunt Mamie's Pizzelle's · Aunt Mamie's Fig Cookies · Cream Cheese Bars · Kristen's Taffy Apple Pizza · Waldorf Astoria Red Cake · Chocolate Cherry Cake · Sesame Cookies · Puff Shells · Potato Chip Cookies · Peanut butter & Chocolate Squares · Donna G's Strawberry Bread · Sugar Cookies · Sfingi (Italian Doughnuts) · Italian Chocolate Cookies · Aunt Jo's Pound Cake · Persimmon Pudding CAJUN CAKE Submitted by Cathy Guarisco-Woltman & Eleanor Guarisco Aunt Mamie Donato received this cake recipe from Elda Tramonte, of Lake Charles, LA. Elda was the wife of the late Vito (Sonny) Tramonte, a cousin of Aunt Mamie's on their mother's side. Eleanor's mom started passing it around Indiana, claiming it as her own. Eleanor says it's the only thing her mom's ever stolen! 2c. Flour 1 1/2 c. Sugar 2 t. Baking Soda 1 large (20oz.) can crushed pineapple, including liquid 2 large Eggs Grease & flour 7" x 11" baking pan. Mix all ingredients together well, pour into pan. Bake at 350 for 30 - 40 minutes. Make topping (below) while cake bakes. Topping: 3/4 c. Sugar 1/2 c. Evaporated Milk 1c. Coconut 1 stick (1/4 lb.) Butter 1c. chopped nuts, your choice Combine all ingredients in a sauce pan, cook over low heat for 5 minutes, stirring constantly. Pour evenly over warm cake, serve immediately. POTATO CHIP COOKIES Submitted by Cathy Guarisco-Woltman 1 lb. Butter 1c. Sugar 3 1/2 c. Flour 2t. Vanilla 1 1/2 c. Crushed Potato Chips Cream butter and sugar. Add vanilla, flour, and potato chips. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350 for about 12 minutes. Makes about 100 cookies! PEANUT BUTTER & CHOCOLATE SQUARES Submitted by Cathy Guarisco-Woltman This is by far the most requested recipe I've ever made. I got it from my Aunt Nancy, my mother's sister. 1c. Peanut butter, smooth or chunky 2 1/2 c. powdered sugar 2c. Graham cracker crumbs 1c. melted butter or margarine (1) 12oz. package of Chocolate Chips Mix first 4 ingredients together with mixer until well blended. (It will be thick) Spread evenly in 9" x 13" greased cake pan. Sprinkle chocolate chips on top of mixture evenly. Bake at 300 for approximately 4 minutes, until chips are shiny looking. Spread with spatula until even. Refrigerate for about 30 minutes. IMPORTANT: Remove and cut into 1 1/2" squares. Return to fridge for about 2 more hours. These are wonderful! DONNA G's STRAWBERRY BREAD Submitted by Jacquie Guerrieri I don't know where my mom found this recipe, but it's one of my favorites and always a big hit where ever I bring it. 3c. Flour 4 Eggs, beaten 1t. Baking Soda 2c. Sugar 1t. Salt 1 1/2 c. Oil 1T. Cinnamon 2c. Frozen Strawberries, thawed 1 1/4 c. Chopped Pecans - optional Sift together dry ingredients. Combine eggs, strawberries, and oil and add to dry ingredients. Add pecans. Pour into a greased and floured bread pan. Bake at 325 for 1 hour. JOSEPHINE MARTIN'S PIES! I remember Aunt Jo being with us all the time when I was little & whenever we'd go to her house, you knew there'd be a pie! She made all kinds and one was better than the next! I'm so glad her daughter, Patti, submitted a couple of her recipes! ~Jacquie Guerrieri These were the best pies I've ever eaten!! I could never figure out how my mom got those little golden honey drops to form on the meringue. She could never figure it out either - but they were always there on her pies. I have the recipes, but in all honesty, have never had the guts to try making them. Her pie crust was absolute heaven! She always made extra dough so she would be able to make cinnamon cookies for us. My kids still talk about them. All of us have turned out to be good cooks (my size will tell you that I like what I make!) but then its easy to understand, all of our Aunts & Moms were great cooks. ~ Patti Colella My sister, Jo, made THE BEST pies! I used to say to her, "TELL me how to get the tiny bubbles on the top of the pie!!!" She'd say, "Carrie, I've told you A THOUSAND TIMES! This is what you have to do..." but I could never ever get it right. ~ Carrie Sciackitano GRAHAM CRACKER PIE Crust: 15 or 16 graham crackers 1/2 stick butter or margarine Filling: 2c. Milk 1/2 c. sugar 3 1/2 T. Corn Starch 1/4 t. Baking Powder 3 Egg Yolks Melt margarine in 9" pie pan. Crush graham crackers. Put into melted margarine (save some for the top of pie) mold to sides of pie pan. Bake 5 minutes at 400. Beat egg yolks into sugar one at a time, mix well. Add 2 cups milk slowly to egg mixture. Add corn starch, mix well. After all is blended, cook on medium heat until just thickened. When mixture boils, turn off immediately and take off stove. Pour into pie shell. Meringue: 3 Egg whites 3T. Sugar Beat until stiff. Spread over top of custard, bake until browned. LEMON MERINGUE PIE Pie Crust: 2c. Flour 1/2 t. Salt 2/3c. Crisco 7T. Ice Water Add salt to flour. Cut in Crisco. Add water a tablespoon at a time until supple, not sticky. Knead dough. Let dough set 1/2 hour then roll out. Filling: 5T. Corn Starch 1c. Sugar 1/2t. Salt 2c. boiling Water 2 Eggs - separated 5T. Lemon Juice 2t. Grated Lemon Peel 8" Baked Pie Shell Mix dry ingredients, gradualy stir in boiling water and cook over direct heat stirring constantly until mixture thickens. Place over hot water, cook 15 minutes longer. Pour into cooked pie shell. Meringue: 2 Egg Whites 4T. Sugar Beat until stiff. Top pie and bake at 400 until lightly browned. AUNT JO's RICE PUDDING Submitted by Charolette Cartina & Carrie Sciackitano Pies weren't Josephine's only signature item! My grandma carries on her legacy by making this all the time. It's one of her favorites. ~ Jacquie 1c. White Rice, cooked 3/4c. Sugar 2 1/4c. Milk 5 Eggs In medium size baking dish whisk sugar and eggs, add milk and then rice. Sprinkle top with cinnamon. Set baking dish in pie pan with about 1 cup of water before putting in the oven to bake. Bake at 375 for 1 hour or until knife inserted into the custard comes out clean. Serve with 1/2 & 1/2 and Enjoy! KRISTEN'S TAFFY APPLE PIZZA Submitted by Jacquie Guerrieri Kristen LeBrun (a.k.a. "The Little Girl") will soon be the newest addition to our family. She and my brother, Michael, will be married in September 2001. This was a dessert she brought to one of our work functions... it's fabulous & so pretty! (1) 20oz. roll of pre-packaged sugar cookie dough 1/4 c. Flour 1/4 c. Peanut Butter 1/2 t. Vanilla 1 1/2 packages of Cream Cheese 1/3 C. Brown Sugar Red & Green Apples Cinnamon Chopped Peanuts Caramel Syrup Knead together the sugar cookie dough and flour. Press it into a round greased 13" cookie sheet or a round pizza pan. Cook at 375 for 12 --15 minutes. Let cool. Mix together Peanut butter, vanilla, cream cheese, and brown sugar. Spread on cookie dough. Slice apples and arrange on top. Sprinkle with cinnamon, chopped peanuts, and caramel syrup. WALDORF ASTORIA RED CAKE Submitted by Janice Cartina & Carrie Sciackitano Boo submitted this as one of her families' favorite recipes from her mother-in-law, Charolette Cartina, which I'm sure must have been passed down from her mother. I also made sure my Gram submitted it, because she's asked to make it for EVERYONE'S birthday, especially my dad's who's birthday is on Valentine's Day. 1/2c. Shortening 1 1/2c. White Sugar 2 Eggs 2oz. Red Food Coloring 1t. Vinegar 1t. Salt 1c. Buttermilk 2 1/2 c. Cake Flour 1t. Baking Soda 1t. Vanilla 2t. Cocoa Mix vinegar and baking soda, set aside. Cream shortening and sugar then add eggs. make paste of cocoa and a little of the food coloring, then add to creamed mixture. Add rest of coloring, buttermilk, salt, and flour, add vanilla. Last add soda and vinegar mixture, stir before adding. Mix well. Pour into 2 - 8" round greased and floured cake pans. Bake at 350 for 30 minutes. Cool and split both cakes in half, to create 4 layers. Frosting: 1c. Whole Milk 1c. Butter 1c. Sugar 3T. Flour Mix flour and milk while cold, then cook stirring constantly until mixture thickens. Cool flour mixture after removing from stove, by setting the pan in an inch or two of water in the sink and stirring. IT HAS TO BE COOLED COMPLETELY. Cream sugar and butter until light and fluffy, add flour mixture a little at a time, beating well. Spread frosting between layers of cake. Do not frost the sides. CARRIE SCIACKITANO'S COOKIES! This is a very funny story to me! My gram is one of the best cooks in the world, as far as I'm concerned, especially with her baking. She definitely makes Mrs. Field's cookies taste like generics right off the shelf! She's asked to bring cookies to every family function (except birthdays... then the red cake is a must!) We all have our favorites. Jeffrey loves the peanut butter, I have a hard time choosing between the chocolate chips & the oatmeal raisin chocolate chips, Nicholas loves the chocolate drops, Aunt Carmen, Bobby Troupe, & my mom salivate over her fig cookies... The pecan sandies melt in your mouth... However, when I told her to give me her cookie recipes for the Cook Book she said, "NO WAY, GIRL! I'm not giving all those people my cookie recipes, what the heck will I bring to all these functions if they all know how to make them? They'll have to wait till I'm dead and gone to start makin' MY cookies!" So instead you have her Pineapple Upside Down Cake, The Red Cake, & her Banana Bread (one of my Uncle Butch's favorites). You'll just have to keep showing up where ever she's invited to get those cookies! ~Jacquie GRANDMA SHACK'S PINEAPPLE UPSIDE DOWN CAKE Submitted begrudgingly by Herself! This is Mary Binsfield's favorite! My gram says it's one of the only things Mary likes to eat anymore, so she makes it and brings it with her when she visits California, but now she's going to start just mailing them to her to make sure she eats something! TOPPING: 1c. Brown Sugar 1/2 Stick Butter 1 Large can Pineapple rings in own juice, not syrup Melt the brown sugar with the butter in a 10" Revere frying pan until it bubbles. Stir continuously for 5 minutes, turn off heat. Arrange whole pineapple slices in the pan on top of brown sugar mixture. Let sit while making cake batter. 3 Egg Yolks 3 Egg Whites 1c. Sugar 1c. Flour 1t. Baking Powder 1/8 t. Salt 5T. Pineapple Juice Mix the 3 egg yolks, sugar, and Pineapple juice. Add the dry ingredients. In separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into cake mixture. Put in the frying pan on top of the brown sugar topping. Bake at 350 for 30 - 35 minutes, until toothpick comes out dry. Put cake plate over the top and flip over to remove cake. BE CAREFUL, DON'T GET BURNED!!! GRAM SHACK'S BANANA BREAD Submitted by Carrie Sciackitano My son, John, loves this! I think I got this one from Donna, it's moister than my old recipe due to the sour cream. 1 stick Butter 2 Eggs 1c. Sugar 1t. Vanilla 1c. Mashed Ripe Bananas (about 2) 1/2 c. Sour Cream 1 1/2 c. Flour 1t. Baking Soda 1/2t. Salt Mash bananas and sour cream together. Cream butter and sugar. Add eggs & vanilla. Mix dry ingredients together. Add banana mixture and dry ingredients alternately with the batter. Bake in a bread pan at 350 for 1 hour. AUNT CARRIE'S CHOCOLATE SQUARES Submitted by Eleanor Guarisco (1) 12oz. package Chocolate Chips (1) 14oz. can Eagle Brand Condensed Milk 2T. Butter 2c. Dry Roasted Peanuts (1) 10oz. package miniature white Marshmallows In top of double boiler over boiling water, melt chocolate chips with condensed milk and butter. Remove from heat. In large bowl combine nuts and marshmallows. Fold in chocolate mixture. Spread in waxed paper lined 9"x 13" pan. Chill for 2 hours or until firm. Remove from pan, peel off waxed paper. Cut into squares. SOUR CREAM CAKE Submitted by Carrie Sciackitano 1 stick Butter 1c. Sugar 2 Eggs 1t. Vanilla 2c. Sifted Flour 1t. Baking Soda 1t. Baking Powder Dash of Salt 1c. Sour Cream Cream butter and sugar until light and fluffy, add eggs & vanilla beat thoroughly. Add sifted dry ingredients and sour cream in thirds, alternately. Topping: 1/2 Butter 1c. Brown Sugar 1/2c. Chopped Pecans or Walnuts Melt in a 10" Revere Frying Pan until boiling. Stir constantly for 5 minutes. Pour batter on top. Bake at 350 for 35 minutes or until a toothpick comes out clean. CHOCOLATE CHERRY CAKE Submitted by Eleanor Guarisco 1 pkg. Pillsbury Devils Food Cake Mix (1) 21oz. can Cherry Pie Filling 1t. Almond Extract 2 Eggs, beaten Grease & flour 15 x 10 x 1 inch pan or 13" x 9" cake pan. In a large bowl, combine all ingredients. Stir until blended. Spread in pan. Bake at 350 for 20 - 30 minutes or until toothpick comes out clean. Frosting: 1c. Sugar 1/2c. Milk 5T. Butter (1) 6oz. pkg. (approx. 1 cup) Semi-sweet Chocolate Chips In a small saucepan, combine sugar, milk, and butter. Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat, stir in chocolate chips until smooth. Pour & spread over cake while cake is warm. Cool for 1 1/2 hours. SESAME COOKIES Submitted by Eleanor Guarisco From Mama D's Homestyle Cookbook 3c. Flour 1c. Sugar 2t. Baking Powder Pinch of Salt 1c. Shortening 3 Eggs 1/4 c. Milk 1c. Sesame Seeds Mix flour, sugar, baking powder, and salt. Cut shortening into dry ingredients. Add beaten eggs and milk and mix well. Break off pieces and make 1 1/2" rolls. Roll in sesame seeds. Place about 1/2" apart on a greased cookie sheet. Bake at 375 for about 20 minutes or until light brown. Makes 6 - 8 dozen. PUFF SHELLS Submitted by Donna Guerrieri 1c. Water 1/2 c. Butter 1/4 t. Salt 1c. Sifted Flour 4 Eggs Heat water, salt, and butter to boiling. Simmer until butter is melted. Reduce heat as much as possible. Add all the flour, stir until it forms a ball & leaves the pan. NO LONGER! Remove from heat. Add 1 egg at a time, beating well after each. Mixture will be stiff and glossy. Drop by 3/4 teaspoons onto pan 2" apart. Bake at 425 for 30 minutes or until brown & dry. Fill with your favorite filling. SUGAR COOKIES Submitted by Mary Binsfield 1c. Butter 1c. Sugar 2 Eggs 1t. Almond Extract 1c. Powdered Sugar 1c. Vegetable Oil 1t. Vanilla Sift Together: 4 1/2c. Flour 1t. Baking Soda 1t. Salt 1t. Cream of Tartar Cream butter, add sugar, eggs, almond extract, powdered sugar, vegetable oil, and vanilla. Add sifted dry ingredients and mix well. Roll into small balls, place on ungreased cookie sheet. Press each one with bottom of a glass dipped in sugar. Bake at 375 for 15 minutes or until just turning brown. Sprinkle with colored sugar or decorate as desired. SFINGI (Italian Doughnuts) Submitted by Eleanor Guarisco From the Norridge Newspaper Vegetable Oil for frying 1 lb. Flour (approx. 3 1/2 c.) 2t. Baking Powder 1t. Salt 4 Eggs 2c. Milk Powdered or Granulated Sugar mixed with Cinnamon, if desired Heat large sauce pan or deep fryer 1/2 full with oil. While oil is heating, sift together flour, baking powder, & salt into a large bowl. Beat eggs lightly in medium bowl and add milk to eggs. Add this to the dry ingredients. Spoon tablespoonfuls of mixture into hot oil. Fry until lightly browned. Drain on paper towels. Dip in a sugar mixture. ITALIAN CHOCOLATE COOKIES Submitted by Eleanor Guarisco 6c. Flour 2c. Sugar 1/2 c. Cocoa 4t. Baking Powder 2t. Cinnamon 2t. Cloves 2 very full cups of Shortening 4 beaten Eggs 1c. Cold Strong Coffee 2t. Vanilla 1c. Chopped Nuts Grated rind of 1 Orange Mix shortening into sifted dry ingredients. Add eggs, liquids, nuts, and rind. Roll into small balls. Bake at 350 for 8 minutes on an ungreased cookie sheet. DO NOT OVER BAKE. Frost with think white icing, lemon flavor. MAMIE DONATO'S PIZZELLE'S & FIGS! I remember just like yesterday spending time with Aunt Mamie & Uncle Joe while they were up at the lake. I remember going over in the afternoon with the kids when they were small, several times just watching Aunt Mamie cook. Uncle Joe would usually be golfing with Ed. I've watched her make fig cookies, chili, manicotti shells, pizzelle's, and the chili I still make today... others still need more practice! The drive to the house on the lake was always a beautiful ride, especially in the evening. When the kids were little, John & I would get them all ready for bed and go for a ride to Aunt Mamie's & Uncle Joe's. We would spend some time with them, have coffee, then go home. The kids would fall off to sleep by the time we arrived home. It was great! I would like to share with you some of these recipes. ~Debbie Guarisco Mamie & Joe lived in Chicago forever, but my memories are all up in Crivitz... Kelly's Resort, Shaffer's, the trailer, the big house on Newton. We'd all be over there - The Stromberg's, Guerrieri's, Hopper's, Cisek's... and those women could toss together a meal to feed that army like they were cooking for 4! My friends used to be absolutely AMAZED! Obviously, they weren't Italian. Most memorable to me are Mamie's Pizzelle's. NO ONE MAKES THEM LIKE SHE DID (hope I'm not offending any of you, because I'm sure someone reading this has made them... but the truth's the truth!) Like her daughter, Annie, said, "St. Joseph's Day was my mom's holiday." And that was FOR SURE, I especially think of her and Eleanor on that day. I'm so glad Debbie submitted Mamie's manicotti recipe... I have this clear picture of Mamie, my mom, & Aunt Betty making the shells and putting them together in the cottage at Shaffer's when the big group was up snowmobiling. I had to be around 7, none of us had the houses on Newton yet. Mamie was such a bold & vibrant presence in our family and most of the memories revolve around one kitchen table or another eating a feast, playing cards, or Scrabble! ~Jacquie AUNT MAMIE'S PIZZELLE'S Submitted by Debbie Guarisco 6 Eggs 3 1/2 c. Flour (approximately!) 1 1/2 c. Sugar 1* c. Margarine ( 1/2 lb.) 4t. Baking Powder 2T. Vanilla or Anise* *Don't use more than 1 cup and don't use oil substitute. As for the Anise, if you find Anise Oil you need to use very little. Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Preheat the pizzelle baker until indicator light goes off. Place a heaping tablespoon of dough in center of bottom grid, close grid, cook about 30 seconds or until golden brown. Baking time will vary with consistency of dough. AUNT MAMIE'S FIG COOKIES Submitted by Debbie & Eleanor Guarisco Filling: (2) pkgs. 2 strings dry Figs - Soak them in warm water for 1 hour (1) box Dark Raisins - Soak for 1/2 hour in warm water and drain 1c. Walnuts 1t. Cinnamon 1t. Ground Cloves 1t. Vanilla 1T. Grated Orange Peel 1/2 c. Sugar 3/4 c. hot water (use all) Grind figs, raisins, and nuts very fine. Mix in remaining ingredients. Best if it sets for 1 or 2 days in the fridge. Dough: 4c. Flour 3t. Baking Powder 1c. Sugar 1/2 lb. Butter 3 Eggs 1c. Milk 1t. Vanilla Combine dry ingredients in a large bowl. Cut in butter. In a separate bowl, mix eggs, milk and vanilla. Add to flour mixture and mix as you would pie dough. Roll out dough to 1/4" thickness. Spread filling and roll/seal with water and cut on a diagonal. Put filling in 3/4" thick line and roll dough over filling to make a filled rope. Cut into 3" pieces or to suit yourself. Bake at 375 for 20 minutes or until golden brown. Let cool. Mix icing with powdered sugar, soft butter, and milk until consistency that the icing will drizzle. Separate into 2 bowls. Add red food coloring to one & green to the other to make the icing pale pink & green. Drizzle zig-zags of each onto the cookies, just for color. CREAM CHEESE BARS Submitted by Debbie Guarisco Uncle Joe loves these! Filling: (2) 8oz. pkgs. Cream Cheese 4T. Lemon Juice 2 Eggs 1/2c. Sugar 4T. Milk 1t. Vanilla Crust: 2/3c. Butter 2/3c. Brown Sugar 2c. Flour Make crust by combining all ingredients and pat into a 9 x 13 cake pan. Reserve 1 cup for top. Bake for 15 minutes at 350. Combine all ingredients for filling. Beat until smooth. Pour into pan, top with the 1 cup of remaining crust mixture. Bake for 25 minutes at 350. GRAHAM CRACKER PIE MAMIE'S VERSION ~ Submitted by Angie Cisek For Tony Guarisco's birthday, my Mom (Mamie) made 2 pies for him. He loves these pies! Just as we arrived at the trailer, she dropped both pies. Moose, Tony's dog, ran to the car and devoured both pies and licked the car clean! Crust: 16 Graham Crackers rolled fine 1/4 c. Sugar 1/4 c. soft Butter Mix well and press into a greased 9" pie pan. Bake 10 minutes at 325 and cool. Custard: 2 cups milk 1/2 c. sugar 3T. corn starch Pinch of salt 3 egg yolks beaten 1/2 t. vanilla Scald milk in double boiler. Mix sugar, cornstarch and salt together. Add to scalded milk and stir until thickened and smooth. Cook covered for 10 minutes and add egg yolks and cook 2 more minutes. When cool add vanilla and pour in pie shell. Topping: Beat the 3 egg whites until stiff adding 6 tablespoons of sugar 1 at a time, beating well after each. Spread over custard and bake at 325 for 20 minutes or until color is golden. HEAVENLY HASH Submitted by Carrie Guarisco Joe makes this for a holiday dessert, Easter, Thanksgiving, & Christmas. It serves a big crowd. The kids like it better without coconut or nuts! 8oz. softened Cream Cheese 8oz. Sour Cream 1 lg. container of Cool Whip 1 can each of: Pineapple Chunks Mandarin Oranges Marchino Cherries Fruit Cocktail Green Grapes Peaches - chunks Pears - chunks 1 pkg. Miniature Marshmallows Chopped nuts Shredded Coconut Mix together cream cheese & sour cream, then fold in Cool Whip. Drain all the fruits and add to cream cheese mixture. Add marshmallows, nuts, & coconut as desired. AUNT JO'S POUND CAKE Submitted by Eleanor Guarisco 1/2 lb. Butter 6 Eggs, separated 2 3/4 c. Sugar 3c. Flour 1c. Sour Cream 1t. Baking Soda 1t. Vanilla Cream butter & sugar. Add egg yolks 1 at a time. Add sour cream, beat well. Sift flour and soda, ad to mixture a little at a time. Beat egg whites with a pinch of salt. Add to mixture. Bake in a greased and floured angel food pan at 325 for 1 1/2 hours. PERSIMMON PUDDING Submitted Eleanor Guarisco This recipe came from a good friend of my dad's (Sid Baker) in Indiana. When persimmons were in season, Vern Leaka and Dad would pick them in the woods. Vern made this and delivered it one morning when we were visiting with our 5 kids. In Vern's Own Words: Melt 1/2 stick butter in 9 x 13 pan while pre-heating over to 325. Stir 1/2 tsp. baking soda into 2 cups persimmon pulp in a big bowl. Add 2 1/2 cups sugar and 2 eggs, "Beat the Hell out of it!" Now add 2 cups flour, 2 tsp. baking powder, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. alspice, 1/4 tsp. cloves, 1/4 tsp. salt, & 1 tsp. vanilla and "Whip the shit out of the whole shebang!!!" Add 2 1/2 cups milk and the butter out of the pan. Blend well and pour into the greased 9 x 13 pan and bake 55 minutes at 325. Serve warm with whipped cream. "Feeds 2 big Italians or a dozen Bakers!" APPETIZERS · Ellen's Stuffed Mushrooms · Margie's Stuffed Mushrooms · Vicki's Stuffed Mushrooms · Taco Dip · Artichoke Dip · Tortilla Rolls · Artichoke Bites STUFFED MUSHROOMS Submitted by Ellen Troupe 1 lb. Large Mushrooms (remove stems & chop fine) 3/4 c. Seasoned Bread Crumbs 1 lb. Italian Sausage (bulk) Chopped red onion 4 cloves minced Garlic 1t. Oregano 2T. melted butter or margarine 1/4 c. Romano Cheese 4T. Sherry 1/2 t. Sugar 1t. Chili Powder Pinch of Cinnamon Brown sausage, drain well & mix together with all ingredients. Cool mixture, then stuff into mushrooms. Bake 7 - 10 minutes at 400. MARGIE'S STUFFED MUSHROOMS Submitted by Margie Segura 12 Lg. Mushroom Caps 1/4 lb. Butter or Margarine 1/2 c. Bread Crumbs 1T. Finely chopped Parsley 1T. Finely Chopped Onion 1/2 t. Salt 1/2 t. Pepper 1 Egg lightly beaten 1/2 c. Parmesan Cheese Butter shallow baking dish. melt 4T. of butter and let it cool. Coat mushroom caps with butter and put in baking dish. Mix bread crumbs, parsley, onion, salt, pepper, and egg together. Fill mushroom caps with mixture. Melt remaining 4T. of butter. Sprinkle parmesan cheese over each cap & drizzle butter on top. Bake at 350 for 15 - 20 minutes. VICKI'S STUFFED MUSHROOMS Submitted by Vicki Guarisco (3) 8oz. pkgs. of Mushrooms 1 1/2 lbs. Italian sausage meat 3/4 c. Italian Bread Crumbs 1/2 stick of Butter 1c. Mozzerella Cheese Brown sausage, chop mushroom stems and add to sausage. Add 3/4 c. bread crumbs and 1/2 stick of butter. Place mushroom caps on cookie sheet and stuff them with mixture. Top with mozzerella cheese. Bake at 350 for 10 - 15 minutes. TACO DIP Submitted my Annie Zimmerman (4) 8oz. pkgs. of Cream Cheese 1 pkg. Taco Seasoning 1/4c. Milk Shredded Cheddar Cheese Chopped Lettuce 1 chopped Tomato Sliced Black Olives In mixing bowl, combine cream cheese, taco seasoning, and milk. Mix, adding milk until desired consistency. Spread onto serving platter. Top with shredded cheese, lettuce, tomato, and black olives. Serve with tortilla chips. ARTICHOKE DIP Submitted by Annie Zimmerman 2 cans of marinated artichokes 1 c. Mayo (Start with a 1/2 c. and work your way up) 1/2 - 1c. of freshly grated Parmesan Cheese Drain artichokes. Mix all ingredients into a baking dish. Cook about 30 minutes or until bubbly. Serve with Triscuits or your favorite crackers. TORTILLA ROLLS Submitted by Jacquie Guerrieri My friend, Laura, makes these and everyone loves them. 1 pkg. Large Flour Tortillas 1 pkg. Cream Cheese, softened 1 sm. can of Green Chilles 1 jar Roasted Red Peppers or Pimentos 1 sm. can of chopped Black Olives Mix all the ingredients. Spread a thin layer over each tortilla and roll tightly. Refrigerate for an hour or so, then cut into 1" little rolls. Display on platter with end up to see the colors. Serve with salsa for dipping. ARTICHOKE BITES Submitted by Cathy Woltman This was originally from my Aunt Mamie who got it from her close friend, Pudge. (1) 6oz. jar Artichoke Hearts 1 medium Onion, chopped 8 slightly beaten Eggs 1c. shredded Sharp Cheddar Cheese (4oz.) 1c. grated Parmesan Cheese (4oz.) 1c. shredded Swiss Cheese (4oz.) 1/4 c. snipped Parsley 1/4 t. Pepper 1/4 t. Italian Seasoning Few drops bottled hot pepper sauce Dash of Worchestershire sauce 1/2 c. fine dry Bread Crumbs Drain artichoke hearts, reserving marinade. In a small saucepan, cook onion and garlic in served marinade until onion is tender. In blender, combine artichokes, eggs, all 3 cheeses, parsley, pepper, Italian seasoning, hot pepper sauce, and Worchestershire sauce. Cover and blend until smooth. Stir in onion mixture and bread crumbs. Spoon mixture into greased 1 3/4" muffin pans, filling about 3/4 full. Bake uncovered at 325 for 12 - 15 minutes or until knife inserted comes out clean. Best served warm! NOTE: Aunt Mamie always used the smaller mini-muffin pans & they tasted great! SIDE DISHES · Mixed Greens with Pears, Walnuts, & Blue Cheese · Oriental Brocco Slaw · Poppy Seed, Mandarin & Strawberry Salad · Michele's Cranberry Salad · Donna's Heavenly Onions · Hi-View Italian Green Beans · Snappy Garlic Dressing · Pull Apart Bundt Bread MIXED GREENS with PEARS, WALNUTS, & BLUE CHEESE Submitted by Annie Zimmerman 6 c. bite sized mixed greens (Boston Lettuce, Romaine, Radicchio) 1 bunch of Watercress, tough stems discarded and large pieces torn in half The Dressing: 1T. Lemon Juice 2t. Red Wine Vinegar 1 sm. garlic clove, minced Salt Freshly ground Pepper 5T. Olive Oil 1 ripe Pear (preferably D'Anjou), cored and cut into slices 2T. crumbled Blue Cheese 3T. chopped toasted Walnuts Mix all ingredients for dressing in a covered container and shake vigorously. Place pear slices in bowl and mix with 1T. of the dressing, toss to coat evenly. Pour the remaining dressing on the salad greens and toss. Place sliced pears on the greens and sprinkle with blue cheese and walnuts. ORIENTAL BROCCOSLAW Submitted by Jacquie Guerrieri My friend, Sandy, makes the best salads. This & the Poppy seed, Mandarin, Strawberry Salad are her recipes. 1 pkg. BroccoSlaw 3/4c. Oil 1/2 c. Sugar 1/3 c. Apple Cider Vinegar 1c. Sunflower Seeds 1c. Slivered Almonds 2 pkgs. Chicken flavored Ramen Noodles Combine the oil, sugar, vinegar, & the 2 seasoning packets from the Ramen Noodles. Mix well. Mix dressing with the sunflower seeds, slivered almonds, and broccoslaw. Crunch the uncooked Ramen Noodles and mix into the slaw. POPPY SEED, MANDARIN & STRAWBERRY SALAD Submitted by Jacquie Guerrieri 1/2 c. Oil 1/4 c. Apple Cider Vinegar* 1/2 c. Sugar 1t. Paprika 2T. Sesame Seeds 1T. Poppy Seeds 2T. Chopped Green Onion 1qt. Strawberries, halved 1 sm. can Mandarin Oranges, drained Dark green lettuce mixture - I prefer baby greens, Red Leaf, or Spinach Mix well oil, sugar, vinegar, paprika, sesame seeds, poppy seeds, and chopped onion. Gently mix greens, strawberries, and oranges with dressing. I'm asked to make this so often, I was getting bored with it. So I started trying different vinegar flavors, which made it even better! Raspberry & orange vinegar flavors are fabulous. Try different fruits, as well. I put in Kiwi, raspberries, blueberries, star fruit... whatever is in season and looks pretty! MICHELE'S CRANBERRY SALAD Submitted by Jacquie Guerrieri Michele, my brother Nick's girlfriend, makes this salad for us at Thanksgiving. I believe it's her Grandma Rose's recipe. It's so delicious, it shouldn't be banned to just Thanksgiving anymore! 1 lb. Fresh Cranberries 2c. Sugar (1) 9oz. can of crushed Pineapple (1) bag mini Marshmallows 1 sm. Cool Whip Grind cranberries with a grinder or chop finely in a food processor. Mix with the rest of the ingredients. Refrigerate over night. DONNA'S HEAVENLY ONIONS Submitted by Donna Guerrieri 2 lg. Bermuda Onions, sliced & separated into rings 2 - 3 T. Butter 1/2 lb. Shredded Swiss Cheese 1/4 t. Pepper 1 can Cream of Chicken Soup 1/2 can Evaporated Milk 1t. Soy Sauce Small loaf round French bread, sliced thin and buttered on both sides. Simmer onion rings in butter until tender. Arrange onions in 1 1/2 qt. oblong baking dish. Top with cheese. In saucepan, heat soup, milk, soy sauce, and pepper. Pour over cheese and onions. Top with bread slices. Bake at 350 for 30 minutes. HI-VIEW ITALIAN GREEN BEANS Submitted by Donna Guerrieri We used to make these for banquets when we owned the golf course. People just loved them, they were chosen as a side dish for every banquet we ever had in 13 years & they're so easy to make! 2 bags frozen Green Beans - cooked & drained well 1c. Parmesan Cheese 1c. Italian style Bread Crumbs 1 stick of Butter cut into cubes Salt & Pepper to taste Place drained beans in 9 x 13 baking dish. Sprinkle with salt, pepper, cheese, and bread crumbs on top. Dot with butter pats. cover with tin foil and bake at 350 for about 45 minutes to 1 hour. Gently toss half way into cooking time, remove tin foil about 5 - 10 minutes before end of cooking time. Don't let them dry out though! SNAPPY GARLIC DRESSING Submitted by John Guarisco (Linde's husband... we have way too many John's in our family!) 2/3c. Oil 1/4c. Vinegar 1t. Sugar 3/4t. Salt 3/4t. Dry Mustard Dash of Pepper 4 cloves of minced garlic. Mix all ingredients and toss with your favorite salad items. PULL APART BUNDT BREAD Subitted by Janice Cartina Another one of Aunt Jo's delights! 1) Soften 2 loaves of frozen Rhodes Bread, enough to slice into 24 slices. 2) Melt 1 1/2 sticks of butter. Saute 1t. each of parsley, garlic, dill, and oregano. Dip each individual slie of bread into the butter, mix, saturating both sides. 3) Roll each slice in Parmesan cheese. Then arrange slices upright in bundt pan. 4) Wet dish towel. Lay it over bundt pan. Put pan in cool oven to rise for 3 - 4 hours. 5) Take pan out of oven. Heat oven to 350. Bake for 35 - 45 minutes. Tap the top of the bread, it should have a hollow sound when it's done! ENTREES · Our Own Gravy... Basic Spaghetti Sauce · Manicotti · Broccoli Stuffed Shells · Grandma Shack's Chicken Cacciatore · Zucchini Salmon Salad · Zucchini Pie · Buffalo Chicken Sandwich · Turkey with a Twist! · Easy Beef Strogonoff · Sweet & Sour Ribs · Pheasant Stew · Shrimp & Broccoli Penne · Shrimp w/ Portabella Mushrooms & Spinach · Shrimp DeJongue · Aunt Mamie's Chili · Beef Scaloppine Marsala · Beef Brisket · Pork Chop Casserole · Venison Stroganoff · Mamie's Turbot OUR OWN GRAVY Submitted by Eleanor Guarisco My mother-in-law taught me to make this sauce the month after Tony & I got married. She was an excellent cook and loved cooking for her family. We all ate better, because of her cooking! (2) 12 oz. cans Tomato Paste 1 lg. or 3 med. onions, chopped 2 - 3 t. Salt Pepper to taste Basil & Parsley 5 - 6 Cloves Garlic, minced 2T. Sugar 2 c. water for every 6oz. can of tomato paste Ground chuck, pork or beef neck bones... as desired Cook onions is oil until clear. Add tomato paste and stir until onions are incorporated. Add salt, sugar, pepper, and garlic. Also add parsley, basil and some powdered garlic. Stir well. turn heat on low as this scorches easily. Heat through, stirring often. Add hot water, 4 cups at a time. Stirring well after each addition. put heat on medium and heat to boiling point. Brown hamburger separately & add to sauce. Meat can be added now if desired, pork or beef neck bones, chicken parts, meatballs, or con sarde for St. Joseph's Day sauce. Also you can add fish for a seafood sauce. Cook slowly at simmer until the meat is fully cooked. At least 2 - 3 hours, larger pieces of meat take 4 hours. If sauce seems too thick too quickly, turn heat lower and add water to desired consistency. AUNT MAMIE'S MANICOTTI Submitted by Debbie Guarisco Shells: 3 Eggs - Beaten separately 3c. Flour 3c. Ice Water 1t. Salt Mix thinner than pancake batter (get all the lumps out). You need to use a small Teflon frying pan. Fry over low heat. Layer between wax paper. Cheese Filling: 3 lbs. Ricotta Cheese 4 Eggs 2T. Parsley Romano Cheese... a handful! Mix well and fill shells. Bake at 325 for 25 - 30 minutes. BROCCOLI STUFFED SHELLS Submitted by Linde Guarisco 1/2 c. Chopped Onions 1T. Butter, 1/4 c. Chopped Onion 1c. Ricotta Cheese, 1 Egg 2c. Cooked mashed Broccoli 1c. (4oz.) Shredded Monterey Jack Cheese 1 can (28 oz.) Crushed Tomatoes 1 can (8 oz.) Tomato Sauce 1 pkg. hidden Valley Original Ranch dressing mix 1 box Jumbo Pasta Shells In medium pot melt butter and cook onion till tender. Add crushed tomatoes, tomato sauce, and Hidden Valley Ranch mix. Simmer for 10 mins. Cook broccoli, drain then mash. In large bowl, mix ricotta and egg then add monterey cheese and broccoli. Mix well. Cook pasta shells 8 - 10 minutes. Rinse. In bottom of 9 x 13 greased pan, put about 1/3 of tomato sauce then fill pasta shells and line up next to each other. Spoon over the rest of the tomato sauce and sprinkle generously with parmesan. Cover and bake for 30 - 45 minutes at 350. GRANDMA SHACK'S CHICKEN CACCIATORE Submitted by Annie Zimmerman 4 - 6 pieces of Chicken (with or without bone) 2 small cans of Tomato Sauce Salt and Pepper to taste Garlic Powder Bisquick Olive Oil 1 lg. Onion Mushrooms (optional) Clean and dry chicken pieces. Sprinkle salt, pepper and garlic over chicken to taste. Fill zip-loc bag with Bisquick and place each piece of chicken in bag to cover with Bisquick, shake off as much as possible. In large skillet with lid, saute onion in oil until onion becomes clear. Remove onion pieces. Place lightly floured chicken in pan and fry until brown. Replace onions, add one can of tomato sauce and one can of water. Bring to boil and lower heat, simmer and continually add sauce and water to thicken or dilute as desired. Add mushrooms and simmer for about an hour or until "juice" thickens and chicken is tender. Place over rice or serve with mashed potatoes... TO DIE FOR! ZUCCHINI SALMON SALAD Submitted by Annie Zimmerman I made this recipe up on a desperate Saturday afternoon in need of something with lots of flavor, low in calories, and limited items in the house!! Enjoy! I did! Add ingredients based on size of salad desired. The following is for a single serving. Lettuce of choice 1 zucchini 1t. olive oil 1t. Balsamic Vinegar 1/2 t. Thyme 1/2 t. Basil 1/2 t. Parsley Canned or fresh Salmon... I used Star Kist in water Crumbled Blue Cheese Peel and slice zucchini into bite sized pieces. In non-stick skillet, heat olive oil and saute zucchini. Sprinkle with seasonings and balsamic vinegar and cook until soft. Place on top of lettuce, add salmon and crumbled blue cheese, mix and enjoy! AUNT CARRIE'S ZUCCHINI PIE Submitted by Eleanor Guarisco This is one of our favorite summer recipes when zucchini season is in full swing. This is also good with a snappy salsa poured on when you serve it. 3c. chopped Zucchini 1/2c. Parmesan Cheese 1/2c. Shredded Cheddar Cheese 1/2c. Bisquick 1 lg. Onion 2t. Parsley 1/2t. Salt 1/2t. Pepper 4 lg. Eggs Spray large pie pan with Pam cooking spray. Mix all ingredients & pour in pan. Bake at 350 for 30 - 35 minutes. BUFFALO CHICKEN SANDWICH Submitted by Annie Zimmerman Chicken Breasts Shake 'n Bake Durkee's Red Hot Sauce Blue Cheese Dressing Hamburger Buns Cook chicken with Shake 'n Bake, following package directions. In the meantime, follow instructions on the back of Durkee's for Buffalo wing sauce. When chicken is cooked, dip in sauce and coat well. Place on bun with blue cheese dressing. TURKEY WITH A TWIST! Submitted by Annie Zimmerman Dark Rye or Pumpernickle bread Turkey breast lunch meat Hollandaise Sauce Asparagus Provolone Cheese Prepare hollandaise sauce with your favorite recipe or per package directions (Jacquie thought I actually made it homemade!) Cook asparagus to taste, we like ours soft. Lightly toast bread and place on cookie sheet. Top with lunchmeat, asparagus and slice of provolone and bake at 350 until cheese melts and sandwich is warm throughout. Drizzle with Hollandaise and serve. EASY BEEF STROGANOFF Submitted by Annie Zimmerman ...Of course I recommend substituting venison! 1 - 2 lbs. of Beef 3c. fresh mushrooms cooked or 3 cans of precooked 5 jars of Beef Gravy 1 lg. (16 oz.) Sour Cream 1 lg. Onion Saute meat and onion with oil in large pot until meat is browned. In separate pot, mix mushrooms, gravy, and sour cream and bring to boil. transfer into larger part with the meat and simmer 1 - 2 hours. The longer you simmer the more tender the meat. Serve over egg noodles or pasta of your choice SWEET & SOUR RIBS Submitted by Annie Zimmerman 3 - 4 lbs. boneless country style ribs 1 can Pineapple tidbits with juice (2) 8 oz. cans Tomato Sauce 1/2c. thinly sliced Onion 1/2c. thinly sliced Green Pepper 1/2c. packed Brown Sugar 1/4c. Cider Vinegar 1/4c. Tomato paste Salt & Pepper to taste Place ribs in an ungreased slow cooker. In a bowl, combine the remaining ingredients, pour over the ribs. Cover and cook on low for 8 - 10 hours or until meat is tender. Thicken the sauce if desired. PHEASANT STEW Submitted by Annie Zimmerman... wife of the hunter! 1/4 c. Butter 3 boneless skinless whole pheasant breasts (or Chicken breast) 1c. chopped Onion 1 can Condensed Cream of Mushroom Soup 1 can Condensed Cream of Chicken soup 2 jars button or sliced Mushrooms 1 can sliced Water Chestnuts, rinsed & drained 1 c. Water 1 c. uncooked Wild Rice, rinsed and drained 1/2c. Cooking Sherry 1/2 t. coarsely Ground Pepper 1/2c. Slivered Almonds, toasted (Optional) Brown meat, mix all ingredients in crock pot and cook 1 - 2 hours, or until rice is tender. SHRIMP & BROCCOLI PENNE Submitted by Betty Stromberg (1) 16oz. pkg. Penne pasta 1 clove minced Garlic 2 lbs. Large Shrimp, peeled & deveined 1t. Oregano 1 lg. Tomato, diced 2 c. Broccoli Florets 1/2c. julienne Red Bell Pepper 1/2c. Olive Oil 1/2c. grated Parmesan Cheese Pepper to taste Cook pasta. In large skillet, cook and stir shrimp and broccoli in hot oil over medium heat for 2 - 4 minutes, then add red bell pepper, tomato, garlic, and oregano, and continue to cook for an additional 2 minutes. Place hot peen in large serving bowl, pour shrimp and broccoli mixture over penne. Toss gently and garnish with grated parmesan cheese. SHRIMP W/ PORTABELLA MUSHROOMS & SPINACH Submitted by Betty Stromberg 12 oz. Portabella Mushrooms 1c. Olive Oil 4 Garlic cloves, minced 1c. Parmesan Cheese 1 lb. Peeled & deveined Shrimp Salt & Pepper to taste 1 lb. chopped Tomatoes 3/4 stick of Butter 1 lb. Fresh Spinach 1/3 c. White Wine 1/4 c. Fresh Chopped Basil 1) Rub mushrooms with 1/4 of the minced garlic and 1/4 c. olive oil. Place on cookie sheet. 2) Bake at 350 for 15 - 20 minutes until soft. Let cool and then slice lengthwise into strips. 3) In a large saute pan, combine remaining olive oil and garlic and cook at medium heat until garlic is a light golden brown, about 5 minutes. Add shrimp and saute another 5 - 7 minutes, until shrimp are pink and firm. 4) Add chopped spinach, mushrooms, basil, and tomatoes along with salt and pepper to taste. Cook at medium heat until spinach wilts, about 5 - 8 minutes. 5) Add butter and wine and simmer for another minute. Add cheese. Serve over cooked pasta. SHRIMP DeJONGUE Submitted by Eleanor Guarisco 2 lbs. cleaned, cooked Shrimp 4 cloves minces garlic 1c. Butter 1/4t. Tarragon leaves 1/4t. Snipped Parsley 1/2t. minced Onion Dash of Nutmeg, Mace, & Thyme 2t. Salt 1/4t. Pepper 1/2c. Chicken Broth 1c. Dry Bread Crumbs Divide shrimp into 8 ungreased casseroles or one large dish. Cook and stir garlic in butter until butter browns. Remove from heat. Remove garlic pieces, add remaining ingredients except for bread crumbs. Toss 1/4c. of garlic butter with bread crumbs. Pour remaining butter mixture over shrimp in dishes and top with buttered crumbs. Bake uncovered for 10 minutes at 400. Do Not over bake! Garnish with parsley. AUNT MAMIE'S CHILI Submitted by Debbie Guarisco Green Peppers Chunky chili sauce Tomato bits (Green pepper & onion bits work well) Brooks Chili Hot Beans French Onion Soup 1 1/2 lb. Ground Chuck Macaroni Noodles Brown hamburger, drain the fat. Add all other ingredients & simmer. The kids like it served with corn bread. BEEF SCALOPPINE MARSALA Submitted by Donna Guerrieri 2 3/4 lb. Top Round steaks each cut 1/4" thick 1 Egg 3T. Milk 1 1/4 c. Bread crumbs 1/4c. grated parmesan cheese 1t. Salt 1/8t. Pepper 3/4 c. Water 2t. All purpose Flour 1/2c. Marsala Wine 1/4c. Minced parsley 1 beef flavor bouillon cube or envelope 1) Pound each steak with mallet to 1/8" thick. Cut into 4 x 2 pieces. 2) In pie plate, beat egg with milk. On waxed paper, combine bread crumbs, parmesan cheese, salt, and pepper. Dip meat in egg mixture, then coat with crumb mixture. 3) In 12" skillet over medium high heat, melt 2T. butter. Cook garlic and 1/3 of meat until meat is lightly browned. Repeat with remaining meat, using 1/2 cup butter in all. In cup mix water with flour. 4) Discard garlic, melt remaining butter in skillet. Add water mixture, Marsala wine, parsley, bouillon. Cook, stirring, until thickened, pour over meat. Serve with rice. BEEF BRISKET Submitted by Laura Thomas This recipe is from my Aunt Sue in Texas. It can be hard to find a good brisket, I like to get my meat at Minnelli's in Niles on Milwaukee Ave. 6 lb. Beef Brisket 1/2c. Ketchup 2T Oil 2T. Lemon juice 2T. Worchestershire Sauce 2T. Brown Sugar 1 Onion chopped fine 1/2 pkg. Onion Soup 2T. Vinegar 1 t. Dry Mustard Garlic & Pepper to taste Mix all ingredients and marinade over night. Bake at 350 for 2 - 3 hours. PORK CHOP CASSEROLE Submitted by Janice Cartina 6 thin Pork chops, trim fat Melt 2T. butter in large skillet, add pork chops and brown. Remove pork chops from skillet. Into drippings add: 1c. Water 2 Beef Bouillon Salt Pepper 1 fresh Green Onion chopped 1 Garlic clove Once combined with drippings, add a small amount of flour, making sure gravy does not get too thick. Place pork chops back into skillet. Slice 4 potatoes thinly. Lay potatoes over pork chops. Cover with lid, bake at 350 for 1 - 1 1/2 hours or until potatoes become the color of gravy. Keep basting during cooking. VENISON STROGANOFF Submitted by Eleanor Guarisco 1 lb. Venison cut in long, thin strips 3T. Flour Salt, Pepper, & Mrs. Dash Spicy Seasoning 1 Onion 1c. Tomato juice 1 1/2c. Water 1t. Sugar 1 can Mushrooms 1/2 c. Sour cream Dredge meat with flour and salt, pepper, and Mrs. Dash. Brown lightly in fat (unsalted butter is good) with onion. Add tomato juice, water, and sugar. Simmer until tender. 10 minutes before serving, add mushrooms, and sour cream. Serve over noodles (Kluski) or rice. Delicious! MAMIE'S TURBOT Submitted by Annie Hopper 1 lb. Turbot Run water over fish, drain and put in pan with salt & pepper. Simmer the following ingredients in frying pan for 5 minutes: (1) 8oz. can of tomato sauce 1/4 c. Water 2T. Oil 1t. Lemon Juice 1/2 t. Basil 1/2 t. Thyme Pour over fish and bake at 350 for 30 minutes