Chocolate Truffles

Makes about 3 dozen truffles

Ingredients

½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar

Method

1. Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter.
2. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls.
3. Drop into desired coating and turn until well covered. Chill until firm.

Cookies and Cream Cheesecake

Ingredients

2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be to as fine as can
be done. ** These cookies should be chocolate cream filled cookies and should be
coarsely chopped.

Method

1. Combine cookie crumbs and margarine; press onto bottom of 9- inch springform pan. Soften gelatin in water; stir over low heat until dissolved.
2. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until
   well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill
   until mixture is thickened but not set. Fold in whipped cream.
3. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust.
4. Top with cookies and reserved cream cheese mixture. Chill until firm.

Fried Apples

Ingredients

4 large sweet apples (Such as Delicious or Macintosh)
Oil
1/2 stick of butter
3/4 cup of sugar

Method

1. Remove the core and thinly slice the apples. Fry the apples in the hot oil until browned.
2. Add the butter and sugar and cook until melted.

Jelly Christmas Eyes

Yield: 18 Servings

Ingredients

1/2 c Margarine
1/3 c Sugar
1 Egg
1 Lemon, juice of 1/4 T lemon rind, Grated
1 1/3 c All-purpose flour
1/2 c almonds (or walnuts),Ground
Raspberry (or strawbery -jelly)
Sugar

Preparation time: 20 minutes Chilling time: 30 minutes Baking time: 10 to 12 minutes per batch

Method

1. Cream margarine and sugar in mixing bowl. Add egg, lemon juice and lemon rind. Mix until smooth. Add flour and nuts. Wrap in plastic wrap and flatten. Refrigerate dough 30 minutes.
2. Heat oven to 350 degrees. Roll out dough on lightly floured surface to 1/8-inch thickness. Use a round 2-inch cookie cutter to cut out circles from dough. Cut out an inner circle with a smaller round cookie cutter from half of the circles to make a "cookie ring."
3. Bake circles and rings until light golden, 10 to 12 minutes. Transfer to wire rack to cool.
4. Spread a small amount of jelly on each whole circle. Press a cookie ring on top of it. Shake the cookies one at a time in a bowl of sugar to coat well. Store in a covered dish.
   Note: Confectioners' sugar can be used to coat the cookies in place of granulated.

Broccoli and Bacon Salad

Serves 10

Ingredients

1 bunch broccoli – cut small 1 cup shredded cheddar cheese
1 small red onion – chopped fine 1 pound bacon – fried crisp, set aside1 cup mayonnaise
¼ cup artificial sweetener – to taste 2 tablespoons vinegar

Method

1. Mix together: mayo, sweetener and vinegar, let stand 20 min.
2. Mix again and pour over remaining ingredients.
3. Mix well and sprinkle bacon over top.
   Let sit all day and stir before serving.

Vegetable Chili

Yield: 1 Serving

Ingredients

2 cn (15 ounces each) chunky
1 chili tomato sauce
1 bag (16 ounces) birds eye
1 farm fresh mixtures,Frozen
1 broccoli
1 corn and red peppers
1 cn (15 ounces) red kidney
1 beans
1 cn (4 1/2 ounces) green,Chopped
1 chilies
1/2 c cheddar cheese,Shredded

Method

1. Combine tomato sauce, vegetables, beans and chilies in large saucepan.
2. Bring to boil. Cook uncovered over medium heat 5 minutes. Sprinkle individual servings with cheese.

All Day Macaroni And Cheese

Ingredients

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

Method

1. Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well.
2. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.

Oriental Chicken Tenders Curried Peanut Chicken

Ingredients

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Method

1. Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar
   dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat.
2. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
3. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown
   and tender, while basting occasionally with marinade.

Fried Soft-Shell Crab

Ingredients

6 ea Crabs,soft-shell
1 c Milk
1 x Pepper to taste
1 x Vegetable oil
1 x Parsley,minced,fresh
1 ea Egg,beaten
1 x Salt to taste
1 x Flour
1 x Lemon slices

Method

1. Wash cleaned crabs well.
2. Mix egg, milk, salt and pepper; soak crabs in mixture.
3. Coat crabs with flour, then deep-fry in hot oil until brown.
4. Drain on paper towels; garnish with lemon slices and sprinkle with minced parsley.

Amish Potato Salad

Ingredients

1 c. raw bacon
1 onion, chopped
3 tbsp. flour
1 1/2 c. water
2/3 c. vinegar
1/2 c. parsley, minced
2/3 c. sugar
2 tsp. celery seed
6 c. almost done red potatoes, sliced

Method

1. Saute onion and bacon together, then add flour and cook together for one or
   two minutes.
2. Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over almost done potatoes and bake for 45 minutes in a 375 degree oven.

Scalloped Eggs

Ingredients

4 hard-boiled eggs
2 tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 cupful of finely chopped cold cooked chicken or fish
1 teaspoonful of salt
1 saltspoonful of pepper

Method

1. Chop the eggs rather fine. Rub the butter and flour together, add the
   milk, stir until boiling, add the salt and pepper.
   
2. Put a layer of eggs in the bottom of a casserole, or baking dish, then a layer of the fish or chicken, then a little white sauce, and so continue until the ingredients are used.
   
3. Dust the top thickly with bread crumbs and bake in a moderate oven until nicely browned.

Almond Chicken

Serves 4

Ingredients

1 lb skinned chicken breast
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1 cup vegtable oil

~~Marinade~~
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white

~~Seasoning sauce~~
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

Method

1. Cut chicken into 1” cubes. Combine marinade ingredients, add chicken and mix well. Let stand 1/2 hour.
   
2. Heat oil in wok, add chicken and stir-fry until browned. Remove chicken and drain well. Stir-fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp-tender.
   
3. Combine ingrediants for seasoning sauce in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until coated with sauce. Add almonds, mix well and serve hot.