Sevey Family

Heritage Cookbook
2004
 Appetizers

Artichoke Dip
Darla Pape
1 1/2 c. real mayo
6 oz. real parmesan. cheese
2 4 oz. cans diced green chilies
2 cans artichoke hearts in salt water

-Drain art. hearts - cut up - mix together in baking dish-n smooth out top
-Bake at 350 for 25 min.

Tomato Soup Appetizer

Myrna Sheppard
2 large cans tomato juice
3 Bouillon cubes
3 C. water
1 bottle Del Monte Chile Sauce
1/2 C. lemon juice
2 pkg. Lipton onion soup mix
Mix together and bring to boil. Simmer for 1 hour. Serve in mugs or soup bowls

Easy Crab Appetizer

Myrna Sheppard
Place one large block of cream cheese on serving dish. Pour spicy cocktail sauce over it,
then cover the sauce with crab meat so that it spills over the edge. Serve with crackers or
veggies.

Beverages

Lemonade
Bill Sheppard
4 pints of lemon juice
4 pints of sugar
16 pints of water

1. Put sugar and about 4 - 5 pints of water in a pan and heat on the stove until the mixture
turns clear or until it comes to a slight boil.
2. Put remainder of water and lemon juice in a large pan and add sugar water when it has
become clear (or boiled)
3. Put entire container in freezer until slushy - about 5-6 hours
This lemonade can be made in any quantity. The important thing is the ratio of 1 part
lemon juice to 1 part sugar to 4 parts water and to dissolve the sugar in the heated water
and then add to lemon juice. Do not boil lemon juice.

Wassail
Myrna Sheppard
1 gal. apple juice (not cider)
1 6 oz. frozen orange juice + 1 can of water
2 cans apricot nectar
Juice from 1 lemon
1 C. sugar
1 C. brown sugar
6 whole cloves
2 bottles cinnamon sticks
Simmer on stove for 1 hour. Remove cinnamon and cloves. Serve in mugs or cups with a
fresh cinnamon stick stirrer
Mandarin Orange and Almond Salad
Marsie Jensen
Dressing:
2 T White vinegar
4 Tbsp. Vegetable oil
1 Tbsp. Dried parsley
3 Tbsp. Sugar
Combine all. Let sit before adding to salad.
Almonds
¾ C slivered almonds
4 Tbsp. Sugar
Heat together over low heat until sugar is absorbed onto almonds and almonds are
toasted. Let cool on plate.
Salad
1 head Red leaf lettuce
3 stalks of celery, chopped
3 green onions, chopped
1 small can mandarin oranges, drained
After almonds have cooled, add to salad and top with dressing.

Salads

Tami Davenport's Chicken Salad (served at Lukey's wedding luncheon)

Darla Pape
- 1 lb. chicken - bake and let rest at least 15 min. or until cooled completely - either shred
the chicken or cut it into cubes and then put in food processor
- 8 oz. pesto (Trader Joe's)
- 4 to 8 oz. of mayo
- Salt to taste
- 1/2 c. toasted pinenuts
- 1/2 c. dried cranberries

Mix all ingredients together and serve on croissant with a basil leaf.

Grandma Devaun's Cranberry Salad

Myrna Sheppard
1 Lb. cranberries
2 Oranges
1 large apple
2 C. sugar
6 oz. orange gelatin

Grind cranberries, orange with skins, and apple with peelings together. Add sugar, mix
well and let stand 30 min. Dissolve Jell-O in 1 C. boiling water. Add 1 C. orange juice.
Allow to thicken like jelly, then add cranberry mixture. Refrigerate overnight.

Main Dishes & Casseroles

Chili Rellano Casserole

Sylvia Bielefeldt
1 pound grated cheddar cheese
1 pound grated jack cheese
1 large can whole green chilies (or small cans of chopped)
4 eggs
1 can evaporated milk
4 T. flour
1 tsp. salt
1/2 tsp. pepper
Layer chilies and cheeses. Beat other ingredients together.
Pour over chili and cheese. Bake 350 for 45 minutes.

FRITATA
Vaunie Capps
10 Slices Sourdough Bread – Remove crust and cube
16 Eggs
2 ½ Cups Milk
2 ½ tsp. Salt
1 ¾ -2 Cups Grated Pepper Jack Cheese
1 Cup Chopped Green Onions
1 Cup Crumbled Cooked Bacon
Spray 10x15 dish with Pam. Put cubed bread in dish. Mix eggs, milk, salt – pour over
bread. Top with cheese, onions, bacon. Sit 1 hour in refrigerator or over night. Bake 350
degrees 40-45 minutes. Serve with salsa on the side if desired.
(Great served Christmas morning – make day before and put in oven while opening
presents)

Vegetables & Sides

Pennies from Heaven
Myrna Sheppard
2 pounds carrots, sliced and cooked until tender but firm.
Add 1 sliced purple onion, and 1 bell pepper chopped, with 1 can tomato soup, 1 C.
Splenda or sugar, 1/2 C. salad oil, 1/4 Tsp. vinegar, 1 tsp. mustard, 1 tsp. salt and pepper.
Refrigerate for at least 1 day. Keeps up to 2 weeks in fridge.

SPANISH RICE
Hannelora Nunley
1 tsp. canola oil
1/2 cup white rice uncooked
1 T. chopped white onion
1 cup water
1 tsp. chicken bouillon
3 T. tomato sauce
2 tsp. chopped fresh cilantro

Heat oil in saucepan at medium high.

Add uncooked rice and fry to brown. Add onion and brown. Pour water in saucepan and
mix bouillon.
Add tomato sauce and cilantro. Bring to boil.
Simmer 20 minutes
 JOLENE'S POTATOES
Jolene Sevey
Boil 8 potatoes until tender.
Cool and cut into 1 inch cubes. Leave skin on.
Melt 1/2 cup butter. Stir in 1 packet Ranch dressing mix. Pour over potatoes and mix until
each piece is coated. Bake at 350 for 30 minutes until hot.

Sevey Style Zucchini

Beth Miller
4 cups zucchini and/or other summer squash cut into 1/4 inch round slices
1 cup sliced mushrooms
1 Tbs. Onion flakes
Salt and pepper to taste or Jane’s Crazy Mixed-up Salt
Shredded Cheddar cheese (optional)
Mix all ingredients except cheese in microwaveable bowl. Cover and microwave on high
3 minutes. Remove and stir. Cook 3 – 5 minutes longer until just soft. Sprinkle with
cheese if desired and warm another 30 seconds.

Desserts

Texas Sheet Cake

Missy Hollenbeck
2 C. flour 1/2 tsp. salt 1 C. water
2 C. sugar 2 cubes margarine 1/2 C. milk with 1 T.
lemon juice/vinegar (or 1/2 c. buttermilk)
1 tsp. soda 4 T. cocoa 2 eggs and 1 tsp. vanilla

Sift dry ingredients. Melt margarine, add cocoa and water. Heat in microwave until hot or
boil and pour over dry ingredients. Mix well and add remaining ingredients. Bake on
cookie sheet 15 - 20 minutes at 375.
While baking, prepare icing and spread on hot cake.
Icing
1 cube margarine 6 T. buttermilk (can use 5 T. milk and 1
T. lemon or vinegar)
4 T. cocoa 1 lb. powdered sugar
1 C. chopped nuts 1 tsp. vanilla
can add 2 T. peanut butter (Sylvia’s Variation)
Melt margarine and add cocoa and buttermilk. Bring to a boil. Remove from heat and add
other ingredients. Spread on hot cake. Yummy!

3 Layer Chocolate Cake with Chocolate Mousse

Beth Miller
2 c. sugar, 1 c. softened butter
1 tsp. Vanilla, 3/4 tsp. Almond extract,
2 eggs
2 1/2 c. cake flour
1 c. baking cocoa
2 tsp. Baking soda
1/2 tsp. Salt
2 1/4 c. buttermilk
Preheat oven to 350. Grease and flour 3 round cake pans. Beat sugar, butter, vanilla, and
almond extract until light and fluffy. Beat in eggs, one at a time. Mix dry ingredients.
Beat in to sugar mixture alternately with buttermilk. Beat one minute longer. Pour in to
pans. Bake 30 to 35 minutes. Cool 10 minutes, remove from pans to wire rack. Cool
completely. Fill layers with mousse and frost with chocolate frosting.

Mousse: Beat 1 pint cream until soft peaks form. Add one small box instant chocolate
pudding mix. Mix well.

Sunday Best Pound Cake

Beth Miller
3 c. cake flour, 1/2 tsp. Baking soda, 1/2 tsp. Salt
1 1/2 c. butter, softened. 1 c. sugar
7 eggs at room temperature
8 oz. Sour cream or plain yogurt
2 Tbs. Rum, 2 Tbs. Vanilla

Preheat oven to 325. Sift flour with baking soda and salt and set aside. Cream butter until
light and fluffy. Dribble in sugar, a little at a time. Add eggs, one at a time, and continue
to beat until light and fluffy. Add flour 1/2 c. at a time, and mix well. Add sour cream.
Beat well. Add rum and vanilla. Grease and flour large tube or angel food pan. Pour
batter in to pan and bake for 1 hour, or until toothpick comes out clean. Serve with fresh
berries and whipped cream.
 Breads, Rolls

Hurry Up Rolls
Sylvia Bielefeldt
Pour 4 C. warm water into large mixing bowl
add 1/2 C. oil and 1/2 C. sugar and 4 T. yeast
let sit 10 minutes
add: 1 T. lemon juice
3 eggs
2 tsp. salt
1/2 C. oatmeal (optional)
1 C. potato flakes
3 to 4 C. whole wheat flour
whisk well then let sit for a few minutes
add 6 - 8 C. white flour until makes a nice dough. (should be not sticky) knead. let rise
about 20 minutes then punch down, knead and repeat. Can be ready to form into rolls in
45 minutes. (rises very fast) Knead then form into rolls. Makes very soft, delicious rolls.
Bake at 375 for 20 - 25 minutes

variations: Knot roll -roll small amount into a snake and tie in a knot
Cinnamon roll or loaf - roll half of dough flat with
rolling pin spread with butter or margarine sprinkle with brown or white sugar and
cinnamon roll up. pinch bottom of each roll to make fluffy high roll. Onion bread or rolls
- topping - spread with butter, shake on dough - onion flakes, granulated garlic, and red
pepper flakes

Orange Rolls
Sylvia Bielefeldt
soften 1 T. yeast in 1/4 C. water
scald 1 C. milk
add 1/2 C. shortening, 1/3 C. sugar, 1 tsp. salt
when cool add 2 beaten eggs, 1/4 C. orange juice, 2 T. orange peelings, 5 1/2 C. flour
Stand 10 minutes, then knead very well.
Rise, then punch down and rise again. Form into rolls.
Bake at 375 for 12 - 15 minutes
Glaze when warm with 2 C. powdered sugar, 1/4 C. orange juice, 1 tsp. butter

Banana Bread
Darla Pape
1 1/2 c. sugar 2 eggs
1/2 c. shortening or oil 1 c. mashed bananas
1 tsp. Vanilla 2 c. flour
1 tsp. baking soda 1 tsp. baking powder
3/4 tsp. Salt 1 c. buttermilk or plain vanilla/yogurt
1/2 c. nuts (optional)
-Mix together sugar, eggs and oil. Add vanilla and bananas
-In a separate bowl, combine flour, soda, powder and salt
-Add to banana mixture alternately with yogurt until blended.
-Pour into greased pan

-Bake at 350 for 35-50 minutes (depending on the size of pan)

-Makes one large or two small loaves

Breakfast

Birthday Morning Breakfast Cake

Sylvia Bielefeldt
2 1/2 C. flour 1/2 C. shortening/butter
1/2 C. Sugar 1 1/3 C. milk
2 T. baking powder 2 eggs
pinch of salt
mix and pour in baking dish

Topping: (mix and sprinkle over cake dough)

3/4 C. flour 1 C. brown sugar
6 T. butter/margarine 1 tsp. cinnamon

Bake in 8X13 pan at 400 degrees for 25 min.

Showstopper German Pancakes

Sylvia Bielefeldt
Set oven to 425.
Put 1/3 cup butter or margarine in medium size baking dish and set in oven to melt.
Mix batter:
Put 4 eggs in blender at high speed for 1 minute
gradually pour in 1 cup milk
slowly add 1 cup flour, beat 30 seconds.
Pour in baking dish hot with melted butter. It will sizzle. Do not stir.
Immediately put in oven and bake till puffy 20 - 25 min.
Serve at once with fruit toppings or syrup or whatever you like (the eggs will puff way
high but falls after removing from oven)

Waffles/Pancakes;
Bill Sheppard
1 1/3 cup dry milk
4 cups sifted whole-wheat flour
4 cups water
1/3 cup apple cider vinegar
1/3 cup corn oil
1 1/2 teaspoons salt
4 teaspoons baking powder
3 teaspoons soda
6 eggs

Directions;

1. Put dry milk, water, oil, and vinegar into large mixing bowl and turn on mixer on low
speed
2. Put flour, baking powder, soda, and salt in sifter and sift into larger bowl
3. After liquid is mixed fairly well, dump in flour (etc) and allow mixer to mix at a slow
speed
4. Separate egg whites. For a little extra protein and fat grams, the egg yolks can be added
to the mixer or discarded as you see fit
5. Beat egg whites in separate bowl, until fluffy and then manually stir into batter.
6. Enjoy

Sauces
Salsa
Vaunie Capps
3 28 oz cans whole tomatoes – blend 1 can at a time for several seconds in blender
3 bunches green onions chopped
½ bunch cilantro chopped
1 tsp. garlic powder
1 T garlic salt
1 tsp. oregano
4 tsp. crushed red chili peppers
1 avocado finely chopped
Stir all ingredient in large Bowl and serve immediately or refrigerate to blend flavors. For
variety, add can of green chilies, cumin, or more red chilies for hotter flavor. (Or less for
mild flavor)
Honey Butter
Myrna Sheppard
1/2 C. Butter or margarine
1/4 C. Honey
l/4 tsp. vanilla
Whip softened butter and add vanilla. Add honey gradually while whipping

Linda Cranney's Apple syrup

Myrna Sheppard
1 C. sugar or Splenda mixed with 2 T. corn starch
2 C. apple juice
1 tsp. lemon juice
1/2 tsp. cinnamon
Bring to boil, then add 1/4 C. butter
Crispy Treats
Vaunie Capps
1 cup sugar
1 cup chunky peanut butter
1 cup coconut
6 cups rice crispies or corn flakes

Bring corn syrup and sugar to boil in large pan, stirring constantly. Remove from heat and
blend in peanut butter and coconut. Stir in rice crispies. Spread mixture on to cookie
sheet with sides. Cool and cut into serving pieces. If desired, melt chocolate chips and
spread over top. Allow to cool so chocolate topping sets (although my kids always liked
to eat the cookies while the chocolate was still gooey – messy and yummy!)
Optional: Add 1 cup nuts

Criselle, Cassie, Joe, & Erin’s Secret Cookies

(Sometimes called Mrs. Field’s Cookies,
although who knows?)
1 cup brown sugar 1 cup white sugar
1 cup butter 2 eggs
½ tsp. salt 1 tsp. baking powder
1 tsp. soda 1 tsp. vanilla
2 cups flour 2 ½ cups oatmeal
6 oz chocolate chips
Options: 1 cup nuts, raisins, or dried cranberries

Cream both sugars, butter and eggs. Add and mix rest of ingredients. Mold into golf ball
size balls (or use small ice cream scoop to form balls) Bake 10 minutes at 400 degrees on
ungreased cookie sheet.

Cherry Crumb Dessert

Vaunie Capps
¾ cup butter
1 cup brown sugar
2 tsp. vanilla
1 ½ cup flour
1 tsp. salt
½ tsp. soda
¾ cup oatmeal
1 cup coconut
¾ cup chopped nuts (optional)
1- can cherry pie filling (1 lb. 6 oz)

Cream butter, sugar and vanilla. Stir in salt, flour and soda to creamed mixture, then stir
in oatmeal, coconut and nuts. Spread half of mixture into bottom of 12x8 dish. Spoon
cherries over crumbs. Cover top with remaining crumbs. Bake at 350 degrees 25 minutes.
Good with ice cream or whipped cream.

JANICE'S CHOCOLATE CHIP COOKIES

Sylvia Bielefeldt
cream together:
1 cup butter, 4 T. water, 1 cup shortening, 2 tsp. vanilla
2 cups white sugar, 4 eggs, 2 cups brown sugar

add to shortening mixture:

4 cups flour, 2 1/2 cup oatmeal, 1 tsp. salt
4 cups chocolate chips, 2 tsp. baking soda
(nuts/ cinnamon/ raisins optional)

Bake at 375 for 11 - 14 minutes

makes 24 very large cookies

Apple-Raspberry pie
Criselle Hagerman
Filling:
5 cups granny smith apples, sliced (about 3-4 large apples)
1 cup frozen raspberries
1 cup sugar
3 TBS corn starch
1 tsp. cinnamon
1/8 tsp. ground cloves
Crust:
2c flour
1tsp salt
1c shortening
2/3c buttermilk
1. Crust: combine flour and salt, cut in shortening. Add buttermilk and stir well. Divide
into 2 parts and refrigerate 20 minutes.
2. Filling: mix sugar, corn starch, cinnamon, cloves together. stir into fruit.
3. Roll out half of dough, place in 9 inch pie pan. Pour fruit filling into crust. Roll out
second half pie crust and place over fruit filling. Cut slits in top crust, sprinkle with sugar,
and bake 1 hour at 350. Watch pie crust...you may need to cover with foil for about 20
minutes during baking time to avoid burning

Chicken and Rice soup

Criselle Hagerman
10c chicken broth
1 medium onion, chopped
1c sliced celery
1c sliced carrots
1/4c snipped parsley
1/2 tsp. pepper
1/2 tsp. dried thyme leaves
1 bay leaf
1 lb. cubed chicken
2c cooked rice
2 TBS fresh lime juice
lime slices for garnish (optional)

1. combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf. bring to
boil, then simmer 10 to 15 minutes.
2. add chicken, simmer 10 minutes or until chicken is cooked
3. stir in rice and lime juice before serving. garnish with lime slices, if desired.

TINA'S GREEN CHILI STEW

Hannelora Nunley
1/2 pound pork cut tiny or ground
1 16 oz. carton frozen green chili
4 medium potatoes cut tiny
1/4 cup onions chopped tiny
1/2 tsp. garlic powder
2 tsp. salt
6 cups water and a bouillon cube
1313
Brown pork - add the rest and cook 30 minutes in pan on stovetop
TACO SOUP
(Leah Robinson, Jolene's mother)
Brown 2 lb. ground beef & 1 small chopped onion - Drain fat
Add: 1 tsp. salt - 1 tsp. pepper - 3 cans chopped green chilies
1 16 oz. can drained and rinsed pinto beans
1 16 oz. can drained and rinsed lima beans
1 16 oz. can drained and rinsed red kidney beans
1 can hominy or garbanzo or both drained and rinsed
3 16 oz. cans stewed tomatoes
1 1/2 cup water
one package ranch dressing
one package taco seasoning
Simmer all together 30 minutes
Top with grated cheese and serve with chips

Cheesy Potato Soup

Beth Miller
4 medium potatoes, peeled and diced.
1 large onion, chopped
1 qt. Water
1/4 c. butter, 3 Tbs. Flour, 1/2 c. milk
1 tsp. Salt, 1/4 tsp. Seasoned salt (Lawry’s),
1/4 tsp. Paprika, 1/8 tsp. Ground black pepper
1 1/2 c. shredded cheddar cheese
Chopped chives
Combine potatoes, onion, and water in heavy saucepan. Bring to boil. Reduce heat and
simmer until tender, about 20 min. 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 in to potatoes. Cook and stir until thick. Add cheese and
seasonings. Serve topped with chopped chives.
Creamy Chicken & Green Chili Soup
Marsie Jensen

2-3 chicken breasts

¼ cup chopped onions
3 T. Butter
¼ C. flour
2 C. chicken broth
1 ½ C. Milk
½ C. cream or milk
½ C cream
1 egg yolk
2-3 roasted green chilies or one can green chilies
½ tsp. dried cilantro or 2 T. chopped fresh cilantro
( Substitution: If you don’t have any cream on hand just use milk in place of the cream
and add 1 can cream of chicken soup to all ingredients.)
1. Cut chicken breast halves into bite sized pieces. In a large heavy pan chicken and
onions in butter about 4 minutes or until chicken is no longer pink.
2. Stir in flour. Stir in chicken broth, milk and ½ cup cream or milk.
Cook and stir until mixture is thick and bubbly. Cook and stir for 1 minute more.
3. In a small bowl combine another ½ cup cream (or milk) and egg yolk; add to saucepan.
Cook and stir until mixture comes to a boil.
4. Add cilantro. Add green chilies. ( I usually reserve some soup plain for the kids.)
Serve with tortillas or rolls.

Sopa Ranchero
Marsie Jensen

1 t. oil
1 c. chopped onion
½ t. oregano
½ t. cumin
1 clove garlic, minced
½ t. crushed red pepper flakes
Add onion to oil and sauté until soft. Add garlic and spices and sauté 1 minute.
Add 6 c. Chicken broth and 1 ¾ c. cubed potatoes, boil 5 minutes.
1 can white beans
1c. Cooked chicken cubed
1 c. thawed corn
¾ t. salt
½ t. pepper
1 zucchini, peeled and cubed
1 c. diced tomatoes
Add the above ingredients and cook 5 more minutes, until vegetables are tender.
Add 1/3 C. fresh cilantro to soup just before serving
Toppings: (optional)
Sliced green onions, cilantro, sour cream, cheese, lime, tortilla chips or flour tortillas
sliced into strips and baked in a 350 degree oven for 8-10 minutes.
Devaunie's Sweet Bread

1/2 cup chopped walnuts

1/2 cup semi sweet chocolate pieces and/or raisins
2 cups all-purpose flour, divided
3 large eggs, lightly beaten
1/3 cup canola or vegetable oil
2 tsp. baking soda
3/4 cup sugar
1 tsp. ground cinnamon
1 tsp. grated orange peel
1/2 tsp. salt
1/2 tsp. ground allspice
2-1/2 cup shredded zucchini or pumpkin

1. In a small bowl, combine walnuts and chocolate pieces; add 2 tbsp. of the flour and
toss well; set aside.
2. Attach the kneading blade in the pan; spray the pan and blade with non-stick cooking
spray. In the pan, place eggs, oil, the remaining flour, the baking powder, baking soda,
sugar, cinnamon, orange peel, salt, and allspice. Add zucchini or pumpkin, then the
floured walnuts and chocolate pieces or raises along with any flour remaining in the
bowl.
3. Insert bread pan into breadmaker; gently close lid. Plug the power cord into a wall
outlet. Press the "Select" button until the "Quick" cycle is reached. Press the "Start/Stop"
button to start the cycle.
4. When the machine emits 10 beeps, the bread is ready. Unplug the machine. Lift the lid
and, using oven mitts, firmly grasp the bread-pan handle and gently twist the pan, then
pull up and out of the machine.
5. Use a spatula to gently loosen the sides of the bread from the pan; turn bread pan
upside down onto a wire cooling rack and gently shake until bread falls out onto rack.
Make sure the mixing paddle is still attached to the bread pan.
6. Turn bread right-side up on rack and cool about 20 minutes before slicing.

Alternate Baking instructions: If you do not have a bread machine, then you would use
these directions.
1. Do the same instructions as 1 and 2 above, except rather than putting the ingredients in
a bread pan, mix together the ingredients in a mixing bowl.
2. After all of the ingredients are together, drop the dough into greased muffin pans. Heat
the oven to 375º F and cook muffins for 18 minutes.
3. Take out of the oven and let them cool

Grandma Devaun's Bran Muffins

Myrna Sheppard
2 C. Nabisco 100 % Bran
2 C. boiling water
1 cube soft butter
3 C. sugar
4 eggs
1 qt. buttermilk
5 C. flour (I use 1/2 white and 1/2 whole wheat)
5 tsp. baking soda
1 tsp. salt
4 C. Kellogg's All-Bran

Mix Nabisco Bran with boiling water in separate bowl. Cream butter and sugar. Add
eggs, then bran, water and buttermilk. Mix flour, soda and salt together and add to
mixture. Add Kellogg's All-Bran.
Bake at 350 for 20-25 minutes
This will keep for 6 weeks in fridge.

Hamburger Buns in 30 Minutes

Sylvia Bielefeldt
Mix: 3 1/2 C. barely warm water, 1 cup oil, 1/2 cup honey, 6 T. yeast
(if the water is too hot the dough will smell yeasty) let rest 15 minutes
Add: 10 cups flour - 1 T. salt - 3 eggs (may need more flour to knead well)
Let rise 10 minutes - knead and roll out and cut with biscuit cutter to form buns
Bake 10 minutes at 425.
These buns look professional. Can sprinkle sesame seeds on top before baking.
Best when eaten same day as prepared.

Roxie's Grandmother’s Fluffy Biscuits from Alabama

(our friend across the street in Fillmore, Utah)
Sylvia Bielefeldt
squish together:
2 cups flour, 1/2 tsp. salt, 1 T. baking powder, 1 cup milk,
1/4 cup shortening, butter or margarine.
Plop by spoonful in greased baking dish.
Bake at 425 for 15 min.
This recipe is wonderful with grated cheese mixed in
Also good as biscuits with strawberries and whipped cream

Easter Bunny Buns (orange rolls)

original recipe from the Friend many years ago
Sylvia Bielefeldt

scald 1 cup milk

add 1/3 cup sugar, 1/2 cup shortening, 1 tsp. salt
while cooling soften 1 T. yeast in 1/4 cup water

mix all with 2 beaten eggs, 1/4 cup orange juice, 2 T. grated orange peelings, 5 1/2 c.
flour

Stand 10 minutes then knead very well. Rise, punch down and rise again.
Form into rolls twisted into a bunny shape (make a snake and twist ends together to look
like bunny ears or curl snake like dough into roll and pinch ears on top)
Let rolls rise then bake at 375 for 15 minutes.

Glaze when warm with 2 cups powdered sugar, 1/4 cup orange juice and 1 tsp. butter

FLOUR TORTILLAS
Hannelora Nunley
6 cups flour
1 tsp. baking powder
1/2 T. salt
1/3 cup oil or lard
Mix ingredients with hands until well combined.
Add 2 cups room temperature water and mix with hands. Knead for several minutes.
Cover and let rest 15 minutes to 1/2 hour.
Roll out individual tortillas and cook on medium heat griddle.
Omelets
Bill Sheppard
Mushrooms
Bell Peppers
Grated zucchini or grated pumpkin
Any other type of fresh peppers that you want
Olive oil
eggs
Grated or sliced cheese
Cajun Seasoning
Avocado slices
1. Put sufficient Olive oil in to frying pan to cover the bottom and start heating at a
medium heat level
2. Slice Mushrooms, peppers and add to frying pan along with grated zucchini or
pumpkin
3. Sauté for 2 - 3 minutes
4. Brake eggs into bowl and whip with a folk until completely mixed up (no separation of
egg yolk and egg white)
5. When vegetables are sautéed to your preference, pour in egg mixture and add Cajun
Seasoning to taste
6. With a flexible spatula turn eggs and vegetables until cooked to your preference. If you
don't keep turning them the eggs will stick to the bottom of the pan
7. When cooked to perfection turn off heat and cover egg mixture with grated cheese or
slices of cheese
8. Cover pan and let it sit for 4 - 5 minutes until cheese melts.
9. Enjoy

Yeast-Raised Belgian Waffles

Beth Miller
Sprinkle 1T. Yeast over 2 c. warm milk to dissolve. Separate 4 eggs. Whisk yolks and
add to yeast mixture with 1 tsp. Vanilla. Add 2 1/2 c. flour (we use 1/2 or all whole
wheat), 1 tsp. Salt, 1 T. sugar. Stir in 1/2 c. melted butter. Beat egg whites until stiff.
Gently fold in to batter. Let raise 45 min. or until doubled in bulk. Cook according to
waffle iron instructions.

Buttermilk Pancakes
Beth Miller
2 c. flour
2 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Salt
3 Tbs. Sugar
2 large eggs, lightly beaten
3 c. buttermilk
4 T. butter, melted
1 c. blueberries (or Jesse’s version – 1/2 blueberries and 1/2 chopped strawberries)
Whisk together dry ingredients. Add eggs, buttermilk, and melted butter. If desired fold
in 1 c. blueberries. Cool on hot griddle, turning when slightly dry on edges.

PANCAKES
Hannelora Nunley
2 cups flour
2 T. sugar
4 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
2 cups milk
1/4 cup oil
Mix all ingredients together - lumpy batter. Makes about 20 4" pancakes
Papa's favorite: Lemon Meringue Pie
Myrna Sheppard

(I have always added a little more lemon juice and cornstarch than Betty Crocker calls
for.)

9 inch crust, baked

Filling:
1 1/2 C. sugar
1/3 C. plus 1 T. cornstarch
1 C. water
1 C. water
2 egg yolks, slightly beaten
3 T. butter
2 T. grated lemon peel
1 C. lemon Juice
Add sugar and cornstarch to medium saucepan; slowly stir in water and bring to boil ,
while continuing to stir. As mixture comes to a boil, slowly mix in egg yolks and lemon
peel. Boil over med. heat for 1 min. Pour into crust. Set aside to prepare meringue.

Combine 3 egg whites, 1/4 tsp. cream or tartar and vanilla. Beat until frothy, then add
sugar 1 T. at a time, until mixture is smooth and peaks. Use a knife to scoop about 1 tsp.
of meringue at a time. Start at the edge to seal meringue against the edge. Work inward in
small amounts until entire pie is covered.

CARROT PUDDING
Our traditional holiday desert - Mom (Margaret Sevey)
always steamed this in tomato juice cans.

1 cup uncooked shredded carrots

1 cup uncooked shredded potatoes
1 cup sugar
1 cup flour
1 cups raisins
1 tsp. cinnamon, 1 tsp. nutmeg, 3/4 tsp. salt, 1 tsp. soda
1/2 cup melted shortening
Sift dried ingredients, add raisins. Combine carrots, potatoes, etc.
Add all and mix well.
Fill well-oiled pans 2/3 cup full.
Steam 2 1/2 hours. (6 servings) (Ask Grandma how to steam this)

Serve with LEMON SAUCE

1 1/2 cup hot water
1 1/2 T cornstarch
2 T. lemon juice
1/4 cup sugar
1 1/2 T. butter
grated rind of lemon
combine sugar and cornstarch. Add hot water slowly. Add grated rind. Cook over hot
water in double broiler, stirring till mixture thickens. Add lemon juice and butter.

The Best Brownies

Jenny & Lucas Sheppard
Makes 16 brownies
1/2 cup vegetable oil
1/3 cup Hershey's cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup granulated
sugar
1 teaspoon vanilla
2 eggs
1 cup unsifted flour
Blend oil, sugar and vanilla in medium size mixing bowl. Add eggs; beat well with
spoon. Combine flour, cocoa, baking powder, and salt in separate bowl. Gradually add to
egg mixture until well blended. Spread in greased nine inch pan. Bake at 350 degrees for
20-25 minutes or until brownies begin to pull away from edges of pan. Cool in pan. Frost
if desired and cut into squares.
Creamy Brownie Frosting
Makes about 1 cup frosting
3 Tablespoons butter
2 Tablespoons cocoa
1 Tablespoon light corn syrup
1/2 teaspoon vanilla
1 cup powdered sugar
1-2 Tablespoons milk
Cream butter, cocoa, corn syrup, and vanilla in small mixing bowl. Add powdered sugar
and milk; beat to spreading consistency.
Pumpkin Dessert
Myrna Sheppard
Make recipe for 2 pies on back of Libby pumpkin can. Pour into greased 9x13 pan. Pour
dry spice cake mix over the mixture. Sprinkle nuts on top. as desired. Pour 1 1/2 cubes of
melted butter or margarine over all. Bake at 350 for 1 hour
Brown sugar syrup
Myrna Sheppard
3 C. water
2 C. white sugar or Splenda
1 box brown sugar (3 C.)
Bring to boil. Remove from stove. Add 1 T. vanilla, 1 T. maple flavoring. Add 1 cube
butter or margarine if desired. Serve after butter is melted.

Sun-Dried Tomato Cream Sauce

Beth Miller
2 T. olive oil
1 garlic clove, minced
1 c. chicken broth
1/2 c. dry-packed sun-dried tomatoes, cut 1/4 – 1/2 inch
1/2 c. cream
1/2 c. milk
1/2 tsp. Dried basil
1/2 tsp. Sugar
Heat olive oil in saucepan. Add garlic and cook 30 seconds. Add chicken broth and
tomatoes. Bring to boil. Simmer 6 to 10 min. until tomatoes are tender. Add cream, milk,
basil, and sugar. Bring to a boil, stirring. Simmer until sauce is thick enough to coat a
spoon. Serve over ravioli or tortellini.

Fresh Pesto
Beth Miller
Puree: 2c. Fresh basil leaves, 1/2 c. pine nuts, 2 fat peeled garlic cloves, pinch of salt, 1/2
c. olive oil. Add 1/2 c. freshly grated parmesan cheese and blend thoroughly. Add 3 T.
butter and blend again.
 Myrna's Quick Veggie/Meat Bake:
Spray a pie plate with Pam. Press together packaged crescent rolls in pie plate for crust.
Mix 10 oz. of any barely cooked vegetable (I usually use broccoli) with 2 or 3 cups of
diced meat (ham or turkey are good) and 2 C. shredded cheese (we like Swiss.) Pull
points of crescent rolls over top and smash together in center. Bake at 350 for about 20
minutes.

Pizza
Rhonda Capps
1 pkg. yeast
1 - 1.5 c. warm water
2 T sugar
2 T oil
1/2 tsp. salt
flour
Combine yeast and water in large bowl. Add sugar, oil and salt. Add enough flour to form
a soft dough (approx. 3.5 to 4 cups). Let rise until doubled, 30 to 45 minutes. Spread
dough onto cookie sheet or pizza pan. Spread with pizza/spaghetti sauce and add all your
favorite toppings. Bake at 400 degrees for 15 to 20 minutes.

CHICKEN CORDON BLEU

Hannelora Nunley
Cut underneath side of chicken breast and pound with cup to flatten.
Place slice of mozzarella cheese on top of piece of ham on chicken breast.
Sprinkle with parsley. Roll it up and use toothpick to hold.
Roll in seasoned breadcrumbs to coat.
Bake at 425 for 30 minutes.
Cut in half to serve and place slice of pineapple on top.

Chicken Enchilada Casserole

Rhonda Capps

2 cans cream of chicken condensed soup

1 can (12 oz.) chicken breast
1 can green chilies
1 can evaporated milk
12 corn tortillas
cheese

Combine soup, chicken, chills and evap. milk. Spread small amount of mixture into 9x13
pan, enough to cover the bottom. Tear 4 tortillas in half. Then tear each half into thirds.
Lay tortilla pieces on top of soup mixture in a single layer. Spread a second layer of soup
mixture onto tortilla pieces, enough to cover them. Another layer of tortillas. Soup.
Tortillas. Soup. Then top with grated cheese. Bake at 350 degrees for 20 to 30 minutes,
until hot and bubbling
 Pizza dough
Sylvia Bielefeldt

(makes 1 deep dish or 2 thin crust)

1 T. yeast 1 tsp. salt
1 C. warm water 2 T. olive oil
1 T. sugar 2 1/2 C. flour

mix, beat 20 strokes, knead a little

let set while preparing sauce & toppings
roll dough out and put on large pizza pan - put on toppings
let set a few minutes after toppings are on
Bake at 425 for about 20 minutes
Impossible Quesadilla Pie
Sylvia Bielefeldt
(similar to chili rellano, but even better)
2 ( 4 oz) cans chopped green chilies
4 cups grated cheese
2 cups milk
3/4 cup flour
1 tsp. baking powder - 1 tsp. salt - 1 T. butter
4 eggs

Preheat oven to 425 - grease 10" pie plate.

Put chilies and cheese in plate
Beat other ingredients 1 minute till smooth
pour into plate. Bake 25 to 30 minutes. Serves 6

CHICKEN CROISSANT SANDWICHES

Sylvia Bielefeldt
Bake or cook in any preferred way a combination of chicken breast and thighs
Cool. Chop into very small pieces.
Add chopped celery and nuts and green onions.
Mix thoroughly with dressing: 1 cup mayonnaise, 1/4 cup lemon juice, 3 T. sugar

BAKED WHOLE CHICKEN

Sylvia Bielefeldt
preheat oven to 300. Rub whole chicken with 1/2 tsp. salt inside and out. Squeeze lemon
juice from 1 lemon over outside of chicken, then rub 1 T. paprika over all. Place
squeezed lemon halves inside of chicken cavity. Place chicken in greased baking dish.
Pour 1/4 cup water over chicken. Seal in foil.
Bake at 300 for 3 hours adding water as needed
TURKEY A LA KING
Margaret Sevey
Mix together and slowly thicken over medium heat:
6 T. butter
6 T. flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 cup chicken or turkey broth
1 cup cream or milk
1 cup chopped chicken or turkey
1/4 cup pimento, 1/2 cup green peppers, 1 cup mushrooms, chopped celery, chopped
carrots
Serve over potatoes or biscuits (6 servings)

HOT POTATO SALAD

Dana Sevey
8 medium potatoes - dice and boil
add to cooled potatoes: 1/4 C. margarine
1 can cream of chicken soup - 1 pint sour cream
1/4 cup green onions - 1 1/2 cup cheese - 1/4 cup parsley flakes
Mix and place in 10 X 13 baking dish
Topping: Mix 1 cup smashed corn flakes - 1 cup melted butter - 1 cup grated cheese. Put
on top of potato dish and
bake at 350 for 30 - 45 minutes

Chicken Curry
Beth Miller
Cube 1 Lb. Chicken breast. Sautee with 1 chopped onion, 2 chopped carrots, 1 Tbs.
Minced fresh ginger, 2 tsp. Minced fresh garlic, 2 Tbs. Curry powder, 1 tsp. Ground
cumin, 1 tsp. Ground coriander. Add 2 c. chicken broth and 1/2 c. dry lentils. Simmer
until lentils are cooked and liquid is reduced, about 20 min. Serve over Basmati rice.

BEAN DIP
Dana Sevey
Layer: beans, sour cream, salsa, cheese, chopped green onions. Serve with chips.

ARTICHOKE DIP IN SOURDOUGH BOWL

Dana Sevey
1 can artichoke hearts, drained 6 T. sour cream
1 sm. jar marinated artichokes drained and rinsed
1 small can green chilies 1 cup Monterey Jack cheese
1 pkg. cream cheese 1 cup sharp cheddar cheese
1 round sourdough bread

Place artichokes in a 9 X 13 casserole dish. Mix together cheeses, sour cream and chilies.
Spread over artichokes. Top with cheese. Cover with foil. Bake at 350 for 30 minutes.
Cut a hole in top of bread bowl, place in crumbs around outside for dipping. This is
Camie's favorite.

Sevey Family Cheese Ball

Beth Miller
1 pkg. Cream cheese, softened
1 cup grated sharp cheddar cheese
1/4 c. chopped green onions
1/2 c. chopped pecans
1 Tbs. Chili powder
1 tsp. Cumin seed

Beat cream cheese until fluffy. Add cheddar and onions. Form into a ball shape. Stir
together nuts and spices. Roll ball in nut/spice mixture, pressing in until well coated.
Serve with crackers on an elegant silver tray!

YUMMY QUESADILLA WEDGES

Jolene Sevey
Salsa:
3/4 cup seeded and finely chopped plum tomatoes
1/8 tsp. kosher salt
1/3 cup cooked black beans, rinsed and drained
1/4 cup favorite picante sauce
1 T. finely chopped parsley
1 T. finely chopped red onion
2 tsp. lime juice
1 tsp. dried oregano
1/2 tsp. minced fresh garlic

QUESADILLAS
8 flour tortillas
1/2 to 3/4 cup shredded pepper jack cheese
1/4 cup thinly sliced green onions
freshly ground black pepper to taste
3 T. veg. oil

In a strainer set over a bowl, place tomatoes and sprinkle with salt; let sit. In medium
bowl, mix together the black beans, picante sauce, parsley, red onion, lime juice, oregano
and garlic. Add tomatoes and stir. Refrigerate.
Place four tortillas on a work surface. Sprinkle each with about 2 T. cheese. Cover each
with remaining tortillas and press down gently.
In large skillet heat oil over medium heat. When hot, add quesadillas to skillet and cook
until crispy golden brown. (about 2 minutes on each side)
Remove from heat and put on paper towel lined plate to drain. Cut each into 8 wedges.
Serve with salsa.
 PUMPKIN ROLL CAKE
Sylvia Bielefeldt
3 eggs 1 tsp. ginger
1 cup sugar 1/2 tsp. salt
2/3 cup pumpkin 1/2 tsp. nutmeg
1 tsp. lemon juice 1 cup chopped nuts
3/4 cup flour powdered sugar as needed
1 tsp. baking powder 2 tsp. cinnamon

Beat eggs on high for 5 minutes. Gradually beat in sugar.

Stir in pumpkin and lemon juice.
Stir together the flour, baking powder, spices, and salt.
Carefully spread on greased cookie sheet. Top with nuts.
Bake at 375 for 15 minutes.
Turn over on towel sprinkled with powdered sugar.
Roll towel and cake together to form a roll. Cool.
Carefully unroll towel.
Spread filling on cooled cake (cake will be curled)
FILLING:
1 cup powdered sugar 4 T. butter
6 oz. cream cheese 1/2 tsp. vanilla
Beat until smooth then spread on cake and roll cake back up. Refrigerate.

CINNAMON ROLLS
Sylvia Bielefeldt
4 cup warm water
3 T. yeast
2/3 cup sugar
2 tsp. salt
1 T. lemon juice
2/3 cup butter
3 eggs
1 cup potato flakes (optional)
11 cups of flour (may need a little more)

Mix ingredients well - knead about 5 minutes - let rise - punch down -let rise
Roll out to about 1/4" thick. Spread with softened butter. Sprinkle with sugar and
cinnamon. Can also sprinkle with nuts and raisins. Roll up. Cut into slices about 2" wide
if making giant rolls or 1" for smaller rolls. Pinch roll underneath to keep sugar in roll
while baking. Place on greased cookie sheet and flatten gently with hand.
Let rise till doubled. Bake at 400 for approximately 15 min.
Frosting: cream cheese, powdered sugar, milk or orange juice, and maple or vanilla
flavoring mixture.
DELICIOUS WHOLE WHEAT BREAD
Sylvia Bielefeldt
Mix in Bosch a couple of minutes:
4 cups warm water
1/2 cup sugar or honey
3 T. yeast
1 T. lemon juice
1/2 cup oil
3 eggs
About 9 or 10 cups whole wheat flour
(white winter wheat is best)
Can use 3/4 cup sugar and oil if you want a richer dough
Add:
3 cups white flour (may take a little more if mixture is too soft)
Mix in Bosch 5 minutes
Dough will be soft but not sticky - firm dough will be too dry
Let set awhile till you have time to form into loaves or rolls
Can turn the machine on for a few seconds to knead dough back down
Hand knead on white floured counter to form into loaves or rolls
Let double in bulk (this will be fast)
Bake at 425 10 minutes then lower temp to 350 for about 15 or 20 minutes (loaves)
(sometimes I just bake it for approx. 30 minutes at 375. Rolls take about
15 minutes.

MONTI'S LA CASA VIEJA ROMAN BREAD

This recipe was brought over from Italy 80 years ago by the Monti family.
Dana Sevey

serves 6 - 8 people
1 cake yeast 1/2 cup finely
chopped onion
1 1/2 cup lukewarm water 2 tsp. salt
4 cups flour dried
Rosemary
1 T. sugar oil and
salt as needed

Add sugar and yeast to lukewarm water and stir to dissolve yeast. Add flour, salt and
onion. Knead until smooth. Place dough in an oiled bowl and let rise until double in size.
Punch it down, flatten out dough on an
oiled cookie sheet to about an inch thick. Sprinkle with salt and dried Rosemary. Bake at
400 for 20 to 25 minutes. Serve hot.

RED LOBSTER CHEESE BISCUITS

Hannelora Nunley
Dough: 1 1/4 cup bisquick
3 oz. cheese
11 oz. cold water
(or can put cheese in recipe for Roxie's Grandmother‘s Fluffy Biscuits)
Garlic spread: 1/2 cup melted butter, 1 tsp. garlic powder, 1/4 tsp. salt, 1/8 tsp. onion
powder, 1/8 tsp. dried parsley
Brush baked biscuits with garlic spread.
ROBIN'S WHOLE WHEAT BREAD
(by Marilyn Brown)
5 Cups whole wheat flour
1 cup white flour
1 T. yeast
2 tsp. salt
1/8 tsp. ascorbic acid powder
2 cups warm liquid (water or scalded milk)
2 T. honey --- 2 T. oil --- 1 T. liquid lecithin
optional: mashed potato, 1 T. molasses, 1/2 c. bran cereal, 1/2 cup sunflower seeds
Makes two 1 1/2 pound loaves.
Pour liquid into a large mixing bowl and add all ingredients except flour and yeast. Turn
on mixer and add enough flour to make dough about texture of cake dough. Add yeast.
Add flour until dough is too thick for
mixer. Stir with spoon. Dump out and knead with rest of flour little by little. Allow dough
to double. Punch down and let rest. Divide into two loaves. Roll out with rolling pin and
roll up to form loaf. Put in greased pan and let rise till nearly doubled. Bake at 350 for 30
minutes.

WHOLE WHEAT CARROT CAKE

Sylvia Bielefeldt
2 cups sugar
4 eggs
1 1/2 cup oil
2 cups shredded carrots
large can of crushed pineapple
1 tsp. vanilla
1 1/2 cup whole wheat flour
1 cup white flour
2 tsp. soda
1 1/2 tsp. salt
1 cup nuts
raisins optional

Blend together sugar, eggs, oil. Add carrots, pineapple, vanilla and blend.
Add flours and salt and soda and blend. Stir in nuts.
Pour into greased and floured baking dish or pans. Bake 35 - 40 minutes at 350
Frost with cream cheese frosting:
3 oz. cream cheese - 1 tsp. vanilla - 1/2 cup margarine -
1 pound powdered sugar

OATMEAL SPICE COOKIES

Dana Sevey
Blend in blender: 4 eggs - 1 cup raisins
Mix together: 1 tsp. vanilla 1 cup melted margarine
1 cup sugar 1 cup brown sugar
3 1/4 C. flour 1 tsp. salt
2 tsp. soda 2 tsp. cinnamon
2 3/4 cup oats
Bake at 350 for 8 - 10 minutes

CHOCOLATE TIDBIT CAKE

(fast easy and fun home evening treat)
Sylvia Bielefeldt
1 Using fork combine 1 1/2 cup flour, 1/2 tsp. salt, 1 cup sugar, 3 T. cocoa, 1 tsp. baking
soda
2. Make a well in center of dry mixture and stir in 1 tsp. vanilla, 1 T. vinegar, 5 T. oil
3. Pour 1 cup cold water over all the mixture and stir well
4. Sprinkle with chocolate chips.
5. Bake at 350 for 30 minutes.
6. Serve individual pieces warm in bowl with milk poured over it

MACAROONS
Jolene Sevey
1/3 cup flour
2 1/2 cups flaked coconut
1/8 tsp. salt
2/3 cup sweetened condensed milk
1 tsp. vanilla

Combine flour, coconut and salt. Add milk and vanilla and mix well.
(stiff batter) Drop by tablespoonfuls 1 inch apart onto greased cookie sheet. Bake 350 for
15 - 20 minutes until golden brown. Cool on wire rack.

TEXAS COWBOY COOKIES

(adapted from Laura Bush) by Jolene Sevey
3 cups flour
1 T. baking powder
1 T. baking soda
1 T. cinnamon
1 tsp. salt
1 1/2 cups butter at room temperature
1 1/2 cups sugar
1 1/2 cups brown sugar packed
3 eggs
1 T. vanilla
3 cups chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans

Mix flour, baking powder, baking soda, cinnamon and salt. Beat butter at medium until
smooth. Gradually beat in sugars. Add eggs, one at a time, beating after each. Beat in
vanilla.
Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and
pecans.
For each cookie drop 1/4 cup dough onto greased baking sheet 3 inches apart.
Bake 350 for 10 - 12 minutes until edges lightly browned.
3 to 3 1/2 dozen

DOUBLE CHOCOLATE CHIP COOKIES

(to die for)
Jolene Sevey
1 pk. devil's food cake mix
1/2 cup softened butter
1 tsp. vanilla
2 eggs
1/2 chopped nuts
1 cup chocolate chips
Heat oven to 350. Beat half of dry cake mix, butter and eggs in bowl until smooth. Stir in
remaining cake mix, nuts and chocolate chips. Drop by spoonfuls about 2" apart onto
ungreased cookie sheet. Bake 10 to 12
minutes until edges are set. Cool 1 minute. Remove from sheet to wire rack.

BETTER THAN ALMOST ANYTHING CAKE

Jolene Sevey
1 pkg. super moist German chocolate cake mix, water, oil, eggs as directed
1 can sweetened condensed milk
1 jar caramel, butterscotch or fudge topping
1 container frozen whipped topping, thawed
1 bag (8 oz.) toffee chips or bits

Preheat oven to 350. Bake cake in 13 X 9 inch pan. Cool 15 minutes. Poke top of warm
cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce
sticking. Drizzle sweetened condensed milk
evenly over top of cake. Let stand until milk has been absorbed into cake. Drizzle with
caramel topping. Cover and refrigerate 2 hours. Spread whipped topping over top of cake.
Sprinkle with toffee chips.

CHRISTY'S SALAD
Prepared by visiting teacher when Heidi was born.
Robin
5 cups cooked and cubed chicken (about 6 breasts)
3 green onions
2 cups grapes cut in half
1 cup snow peas
2 cups spinach
1 1/2 stalks celery
7 0z. cooked corkscrew pasta
6 oz. marinated artichoke hearts
1/2 cucumber

Dressing: 1/2 cup olive oil 1/4 cup sugar

2 T. white wine vinegar 1 tsp. salt
1/2 cup dried minced onion 1 tsp. lemon juice
2 T. freshly chopped parsley
Mix dressing the night before, shake it up and let it sit in the fridge over night. Pour on
salad the next day. (chopped almonds can be added.
Regular white vinegar works just as well as white wine. If using dried parsley, use only 1
tsp.)
Olive Garden Salad
Amy Sheppard
Ingredients:
One head Romaine Lettuce
One head Green leafy or red leafy lettuce
1/2 package of tri-color coleslaw (just the cabbage, DO NOT USE sauce that is
sometimes included)
1-2 cans of drained large olives
1/2 large red onion, sliced
1/4 cup grated or 1/2 cup shredded parmesan (or to taste)
1 pint grape tomatoes (or cherry or 3 to 4 Roma tomatoes cut up)
Italian Dressing (I usually use Wish Bone Just 2 Good)
Croutons

Wash and tear lettuce. Add cabbage, onion, olives, tomatoes and parmesan cheese. Toss
dressing. (This is a preference issue I use about 1/3 to one half of a 16 oz bottle for a
salad this size) Sprinkle with croutons.

Soups
 Beef Stew
Criselle Hagerman
1 LB cubed beef or venison
1 TBS cooking oil (2 TBS if using venison)
2c water
2 beef bouillon cubes
1-14 oz can crushed or chopped tomatoes
1-8 oz can tomato sauce
2 TBS Worcestershire sauce
2 TBS Italian seasoning
1 tsp. garlic
1 bay leaf
salt and pepper to taste
1 medium onion, chopped
3 medium potatoes, chopped
3-4 carrots, chopped
1 cup frozen corn
1 cup frozen green beans

1. lightly flour meat, and brown in cooking oil.

2. add water, bouillon, tomatoes, tomato sauce, Worcestershire, Italian seasoning, garlic,
bay leaf, and salt and pepper, and onion. bring to boil, then simmer for about 90 minutes,
or until meat is tender.
3. add potatoes, carrots, corn, and green beans. Bring back to boil, and simmer 30
minutes, or until vegetables are to desired done-ness.

Hotroot Soup (Shrimp Gumbo)

Jill Miller
1 lb. Small cooked shrimp, 1/2 c. butter, 1/3 c. flour,
1 Tbs. Seafood Magic seasoning, 1 tsp. Cajun seasoning, 1/4 tsp. Cayenne pepper, 1/4
tsp. Paprika,
1/4 c. chopped green onion. 1 stalk chopped celery,
2 cloves garlic – minced. 1 red bell pepper, chopped.
1/2 lb. Chopped okra.
1 small zucchini squash, chopped. 1 small yellow squash, shopped. 3 to 4 small red
potatoes, diced and boiled. 1 can stewed tomatoes. 2 c. chicken stock. Salt to taste.

Boil potatoes, set aside. Sauté shrimp in butter with seasonings, onion, celery, garlic, red
pepper, and okra. Add flour and stir until golden brown. Add chicken stock and tomatoes.
Add remaining vegetables. Cook until vegetables are softened. Add potatoes. Cook until
thick and bubbly. Add salt to taste. Serve as soup with sourdough bread, or cook longer
until liquid is reduced and serve over rice.
CHICKEN ENCHILADAS
Jolene Sevey
2 - 3 cooked chicken breasts chopped
1 large can green enchilada sauce
1 bunch green onions
1 4 oz. can diced green chilies
8 oz. sour cream
1 can cream of chicken soup
2 cups grated cheese (reserve 1/2 cup for top)
10 - 12 corn tortillas cut into wedges

Blend soup, sour cream, and enchilada sauce, mix well.

Add onion, chilies, chicken and 1 1/2 cup cheese.
Mix in tortilla wedges. Stir to coat tortillas
Pour into 13 X 9 baking dish and sprinkle cheese on top.
Bake 30 - 40 minutes at 350 until bubbly

SEVEY MEATLOAF
Jolene Sevey
2 lb. ground beef
1 cup finely chopped onions
1 can vegetable beef soup
1 egg
1/2 package of chicken flavored stuffing mix
1/2 tsp. pepper
1/2 tsp. salt
1 T. Worcestershire sauce
Mix everything and place in loaf pan
Bake 350 for 1 1/2 hour

CHEESY NACHO BEEF DINNER

Minda Sevey
Sauté till beef is browned:
1 6.4 OZ. Pkg. Rice a Roni Spanish Rice
1/2 lb. ground beef
Add:
2 cups water - 1 cup salsa - 1 can corn - 1 can black beans - 1 medium tomato
Bring to a boil and simmer 15 - 20 minutes until rice is tender. Stir in tomato.
Serve with cheese and chips and sour cream

Deeper-N-Ever Pie
Jill Miller
2 1/2 c. cubed chicken
2 stalks celery, chopped. 3 carrots, chopped
1/2 c. chopped green onions
1/2 c. butter, 1/3 c. flour
2 c. chicken broth, 1 1/4 c. milk
1 tsp. Salt, 1/2 tsp. Black pepper, 1 tsp. Dried thyme
1/4 c. chopped fresh parsley
1 1/2 c. each diced and cooked: potatoes, turnips, beets
A pastry crust (unbaked)

Sauté chicken, onions, and celery in butter. Add carrots. Add flour, spices, salt and
pepper. Add broth and milk. Cook and stir until thick and bubbly. Add cooked root
vegetables. Pour into greased 9x13 inch pan. Top with pastry. Cut vents in top. Bake at
450º for 25 minutes or until the pastry is golden brown.

GREEN CHILI CHICKEN ENCHILADAS

Hannelora Nunley
3 - 5 chicken breasts boiled till done and shredded (save broth)
1 can cream of chicken
1 can cream of mushroom
1 medium onion
1 3/4 cup frozen green chili, drained (find in frozen section of grocery store)
3 T. margarine
1 pkg. corn tortillas (soften tortillas in oil over medium heat)
1 pound grated cheese
1/2 cup chicken broth saved from chicken.

Sauté onion in margarine until slightly soft. Combine onion with soups, broth, chilies,
chicken and stir. Roll tortillas with cheese. Place in single layer in casserole dish. Pour
sauce over. Repeat till all are in baking dish. Sprinkle cheese on top. Bake in 350 oven till
all cheese is
melted.

Easy Beef Stroganoff

Beth Miller
1 lb. Good quality beef such as London Broil or NY strip
1 onion, diced. 1 pkg. Mushrooms, sliced
1 (16 oz.) tub sour cream
Salt and pepper to taste
1 (16 oz.) pkg. Egg noodles, cooked according to directions on package.

Slice beef into strips. Sauté with onions and mushrooms until nicely browned. Stir in sour
cream. Cook until bubbly. Add salt and pepper to taste and garlic powder if desired. Serve
over cooked noodles
CHOCOLATE PUDDING CAKE
Robin
1 cup flour
2/3 cup cocoa powder
1/2 tsp. baking powder
3/4 tsp. salt
2 large eggs
1 cup sugar
3/4 cup milk
4 T. unsalted butter, melted and cooled
2 tsp. vanilla
1 cup brown sugar
1 1/2 cup boiling water
Lightly sweetened whipped cream for serving

Preheat oven to 350. Sift flour, 1/3 cup cocoa powder, baking powder, salt. Set aside.
Whisk together eggs, granulated sugar, milk, butter, and vanilla. Add to flour mixture.
Stir batter until combined. Spread evenly into and 8 cup baking dish. Set aside.
Whisk together remaining 1/3 cup cocoa powder, brown sugar, boiling water. Pour evenly
over batter. Bake 30 - 35 minutes. Let cool 10 minutes. Serve warm with whipped cream.

SOFT COOKED FROSTING

Jolene Sevey
4 heaping T. flour (Wondra is best)
1 cup cold milk
3/4 cup sweet butter
1 cup sugar
1/2 tsp. vanilla
1/2 tsp. lemon extract

Mix flour with cold milk in saucepan. Cook until very thick. Stir constantly. Remove
from heat and cover with waxed paper. Chill completely. Can make day before and
refrigerate overnight.
To make frosting: beat butter and sugar very well. Add extracts. Mix well and add cold
pudding mixture. Beat well. Frost cake.
Pineapple nut filling: Use half can of well-drained crushed pineapple with 1/2 cup
chopped nuts and 1/2 tsp. pineapple extract. Mix well with frosting and use as filling
between layers of cake.
Cherry nut filling: use 1/2 cup of chopped, well-drained maraschino cherries, 1/2 tsp.
cherry extract and 1/2 cup chopped nuts mixed with frosting.

MILK CHOCOLATE CHIP COOKIES

Hannelora Nunley
2 sticks softened butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 T. vanilla
2 eggs
2 1/4 cup flour
3/4 tsp. baking soda
1/2 tsp. salt
2 cups milk chocolate chips
2 cups chopped nuts
Heat oven to 375. In large bowl beat softened butter. Add sugar and
vanilla and mix until creamy. Add eggs one at a time until creamy. Stir in flour, baking
soda and salt. Stir in chocolate chips and nuts. Drop on ungreased cookie sheet. Bake 8 -
10 minutes until lightly brown. Remove from oven and let finish baking on pan until
cool. (I prefer Ghiradelli
milk chocolate chips because they are big chips and make the cookies more chunky.)

Dinner Rolls
Marsie Jensen
3C. Milk
½ C. Butter
Scald in microwave.
Stir in :
1C. potato flakes
¼ C. oil
1 T. salt
Cool 20 minutes or until 115 degrees
Add to cooled mixture:
4 beaten eggs
¾ C. sugar
4 C. flour
1 ½ T. yeast
Mix well then add:
4 Cups flour
Knead 5 minutes.
Let rise; roll out.
Rise until doubled.
Bake at 375 degrees 10-15 minutes
Raspberry Streusel Muffins
Marsie Jensen
Streusel:
½ C. flour
1/3 C. sugar
1/8 tsp. Salt
½ C. Quick oats
½ tsp. Cinnamon
6 Tablespoons Butter
Mix all dry ingredients then cut in butter until crumbly. Briefly rub between fingers.
Muffin
½ C. butter
½ C. Sugar
Beat butter and sugar.
Add:
1 Egg
In separate bowl combine:
2 C. Flour
½ tsp. Baking powder
½ tsp. Baking soda
½ tsp. Cinnamon
¼ tsp. salt
In another bowl combine:
½ C. Milk
½ cup sour cream or plain yogurt
1 tsp. Vanilla
Add flour mixture to eggs and sugar alternately with milk mixture. Beat until just
combined.
Gently stir in:
1 c. fresh or thawed raspberries or blueberries
Spoon into greased muffin pan.
Top with streusel topping.
Bake for 20-25 minutes at 400 degrees.
Sprinkle with powdered sugar.
Makes 1 doz.
Sour Cream Banana Bread
Beth Miller
1/2 c. butter
1 c. sugar
2 eggs
1 tsp. Vanilla
1 1/2 c. flour
1 tsp. Baking soda
1/2 tsp. Salt
1 c. mashed bananas
1/2 c. chopped nuts
1/2 c. sour cream

Cream butter and sugar. Add eggs and vanilla. Add dry ingredients and mix. Add
bananas, nuts and sour cream. Bake in greased loaf pan 1 hour at 350.

Pumpkin variation: substitute 1 c. pumpkin puree for mashed bananas, and add 1 tsp.
pumpkin pie spices
– delicious!

Stöllen (German Christmas Bread)

Beth Miller

3 packages active dry yeast, 1/2 cup warm water

11 cups all-purpose flour, plus more for dusting
1 teaspoon salt, 3/4 cup sugar, 1/2 teaspoon ground mace 1/2 teaspoon freshly grated
nutmeg
2 cups milk, warmed
1 1/4 cups plus 4 tablespoons butter, melted
6 large eggs, lightly beaten
2 1/4 cups currants 1/2 cup rum (or orange juice!)
2 1/2 cups golden raisins 1/2 cup orange juice
Peel of 4 oranges, diced
Grated zest of 2 lemons
1/2 cup dried apricots, chopped (optional)
2 1/2 cups blanched almonds, chopped
Confectioners' sugar, for dusting

1. In a small bowl, combine yeast and 1/2 cup warm water, and let stand until foamy,
about 10 minutes. In a large mixing bowl, sift together dry ingredients. Stir in milk and 1
1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto a floured
surface, and knead until fairly smooth.
2. In two separate bowls, soak currants in rum, and raisins in orange juice. Let each stand
for 10 minutes.
3. In a medium-size bowl, mix together currants and raisins with their soaking liquids, the
orange peel, lemon zest, apricots, and almonds. Work mixture into dough. Continue
kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not
to overwork.
4. Place dough in a large buttered bowl. Cover bowl with a kitchen towel, and let dough
rise in a warm place until doubled in bulk, 1 to 2 hours.
5. Punch down the dough, and cut in quarters. Roll each piece into a 12-by-8-inch
rectangle. Brush with melted butter, then fold one long side to the center. Fold other long
side over first side, overlapping it by 1 inch. Turn dough over, taper the ends, and place
on parchment-lined baking sheet. Repeat for remaining 3 loaves, using a second
parchment-lined baking sheet for the third and fourth loaves. Cover loaves with plastic
wrap; let rise again in a warm place, 1 to 1 1/2 hours.
6. Heat oven to 350°, with two racks centered. Bake stöllen until golden brown, about 35
minutes, rotating the sheets between the racks halfway through baking. Cool on wire
rack; dust with confectioners’ sugar, and serve.

Rosa’s Mexican Roast

Marsie Jensen
2 ½ LB chuck roast
1 T. Oil
½ C onion
1 can green chilies
2 jalapenos seeded and chopped
1 clove garlic, minced
½ c. beef broth
1 ½ tsp. Red chili powder
½ tsp. cumin
½ tsp. Red pepper flakes
½ tsp. Salt

Cut roast into cubes, cut out excess fat. Brown meat in hot oil with onions. Put meat in
crock pot with remaining ingredients. Cook on low for 5-6 hours or high 2-3 hours or
until meat can be shredded with a fork. Makes very good burritos with or without beans.

CHILI RELLENO CASSEROLE

Jolene Sevey
1 can evaporated milk
4 eggs
3 T. cornstarch
1 27 oz. can whole green chills
1 lb. grated cheese
one 15 oz. can tomato sauce

Preheat oven to 350. Spray 13 X 9 casserole dish.

Beat milk, eggs, cornstarch until smooth. Split open chills and rinse to remove seeds.
Drain on paper towel. Alternate layer of chills, cheese and egg mixture in dish. Pour
tomato sauce over top layer and sprinkle 1/2 cup cheese over top. Bake 1 hour until done
in center.

Ginger Marinade
David Miller
2T. Toasted sesame oil, 2T honey, 1T lemon juice, 1T fresh grated ginger, 1T fresh
minced garlic, 1/4 tsp. Black pepper, 1/4 tsp. Salt
Stir all ingredients until honey is fully dissolved. Marinate several hours or overnight.
This is enough for about 1 pound of meat.

Miscellaneous

Kool-Aid Play Dough

Robin Miller
2 1/2 cups flour
1/2 cup salt
2 Tbs. powdered Alum
2 pkg. unsweetened Kool-Aid (orange, green, and blue work best)
3 Tbs. oil
2 cups boiling water

Mix in order listed - slowly add water, stir with spoon as best you can

Slime
Robin & Jesse Miller
1c. White glue
1c. Hot water plus 1/4 to 1/3 c. water
2T. Borax
Food coloring
Add 10 to 12 drops of food coloring to hot water, mix in glue. Dissolve Borax in about
1/4 to 1/3 c. water (it may not dissolve completely). Pour Borax solution into glue – water
mixture and stir immediately. Let sit 1 to 3 hours to absorb extra water or pour off
remaining water and enjoy playing! Store in a sealed plastic container or Ziploc bag.

Mud Tacos
Sally (Sylvia) Sevey
Find a nice clump of soil recently processed by worms. Place in a citrus leaf shell. Top
with grass clippings. Share with your dollies!

Buttermilk Baby Bath

Elsa Miller
Mix 1c. Powdered milk, 1c. Powdered buttermilk, and 1/2 c. baking soda with 1 T.
scented baby oil. (Burt’s Bees is our favorite). Store in glass jar. Use about 2 T. in warm
bath

Baked Macaroni and Cheese

Beth Miller
1 (16 oz.) pkg. Macaroni or penne pasta
1/4 c. butter
2 Tbs. Flour
1/2 tsp. Salt
1 c. milk
1 c. cubed cheddar cheese
1 c. shredded cheddar cheese
1/2 c. ham, cubed
1 c. bread crumbs

Cook pasta according to directions on package.

Make a white sauce: Melt butter in small saucepan; remove from heat. Add flour; mix
well. Return to heat and cook until lightly browned. Add milk and salt. Cook and stir
until thickened. Remove from heat.
Add white sauce to cooked macaroni. Add cheese and ham and stir until well combined.
Pour mixture into lightly greased casserole dish. Top with bread crumbs. Bake at 375 for
20 minutes.

Fried Chicken
Beth Miller
Marinate about 2 lbs. Chicken in:
3 cups buttermilk, 1 tsp. Salt, 2 Tbs. Tabasco sauce
Whisk together:
1 1/2 c. flour, 1 tsp. Salt, 1/2 tsp. Black pepper
1/2 tsp. Cayenne pepper, 1 Tbs. Baking powder
Dip marinated chicken pieces in flour mixture to thoroughly coat. Heat shortening or oil
in heavy skillet over medium heat to 375° Carefully place coated chicken pieces in oil.
Fry until coating on bottom is golden brown, about 10 min. Turn over and repeat for other
side.

Oma’s Bienenstichkuchen (Bee-Sting Cake)

Beth Miller
Topping:
3/4 c. sliced almonds. 1/2 c. sugar
1/4 c. ( 1/2 stick) butter, 2 tbsp. heavy cream
Cake:
1 3/4 c. flour, 2 tsp. baking powder
1/4 tsp. Salt, 1/2 c. butter, softened
2/3 c. sugar, 2 eggs
1 tsp. Vanilla, 1/2 tsp. almond extract
1/2 c. milk
Filling:
1 c. milk, divided, 1/3 c. sugar, 2 tbsp. cornstarch
4 egg yolks, 1 tsp. Vanilla, 1/2 tsp. almond extract
1/2 c. butter, softened and cut into 8 pieces
Prepare Topping: Must be done first so that it may cool . In a small saucepan, combine
all ingredients. Stir over medium heat until the butter melts. Set aside.
Prepare Cake: Sift together the flour, baking powder and salt. Cream butter and sugar
until light and fluffy.
Beat in the eggs one at a time. Add vanilla and almond extract. Beat in the flour mixture,
alternating with milk. Pour into a buttered and floured 9“ spring form pan. Stir the
almond topping mixture and pour evenly over the batter. Bake about 40 minutes at 350.
Cool in the pan 20 minutes, then loosen and remove side of pan.
Prepare the filling:
In a medium saucepan combine 3/4 cup of the milk and 1/3 cup of sugar, stirring well.
Bring to boil. Meanwhile, put cornstarch into a small bowl and gradually stir in
remaining 1/4 cup of milk. Add the egg yolks and whisk until smooth. Reduce heat under
the milk and whisk about 1/4 cup hot milk into the yolk mixture. Pour the yolk mixture
into hot milk, whisking constantly. Bring to boil over medium heat, stirring constantly.
Lower heat and simmer 1 minute. Remove from heat and stir in vanilla almond extract.
One piece at a time, stir butter into the hot filling until fully incorporated. Chill. Cut cake
into 2 layers. Spread all filling over bottom half. Top with the other half, almond side up.
Refrigerate until ready to serve.

Opa’s Favorite Blueberry Pie

Beth Miller
1 c. sugar, 3 1/2 Tbs. Quick-cooking tapioca
1/4 tsp. Salt, 1/2 tsp. Cinnamon, 1/4 tsp. Ground cloves, 1/2 tsp. Grated lemon rind, 1
Tbs. Fresh lemon juice
4 c. fresh or frozen blueberries
9 inch unbaked pastry for 2 crust pie
2 Tbs. Butter

Combine first 6 ingredients, mix with lemon juice and blueberries. Turn in to a 9 inch pie
plate lined with unbaked pastry. Dot with butter. Top with pastry rolled to 1/2 inch
thickness. Trim, turn under, and flute edge. Cut a vent in top crust. Bake in preheated 425
oven 40 minutes.

Pie Crust
Beth Miller
2 3/4 c. flour
2 tsp. Sugar
1 tsp. Salt
9 ounces (2 1/4 sticks) cold butter, cut into small pieces
1/2 c. ice cold water plus more if needed
Whisk flour, sugar and salt. Add butter and work in with pastry cutter until mixture has
pieces ranging in size from crumbs to 1/2 inch. Add ice water, stir until just mixed, but
not wet or sticky. Squeeze a small amount of dough – it should just hold together. If not,
continue to mix in ice water 1/2 Tbs. At a time.
Divide in to two balls. Roll to 1/2 inch thick.
42
42
Appetizers:
Artichoke Dip
Tomato Soup Appetizer
Easy Crab Appetizer
Bean Dip
Artichoke Dip in Sourdough Bowl
Sevey Family Cheese Ball
Yummy Quesadilla Wedges
Beverages:
Lemonade
Wassail
Salads:
Tami Davenport’s Chicken Salad
Garandma Devaun’s Cranberry Salad
Mandarin Orange and Almond Salad
Christy’s Salad
Olive Garden Salad
Soups:
Beef Stew
Hotroot Soup
Chicken and Rice Soup
Tina’s Green Chili Stew
Taco Soup
Cheesy Potato Soup
Creamy Chicken & Green Chili Soup
Sopa Ranchero
Vegetables & Sides:
Pennies from Heaven
Spanish Rice
Jolene’s Potatoes
Sevey Style Zucchini
Main Dishes & Casseroles:
Chili Rellano Casserole
Fritata
Myrna’s Quick Veggie/Meat Bake
Pizza
Chicken Cordon Bleu
Chicken Enchilada Casserole
Pizza Dough
Impossible Quesadilla Pie
Chicken Croissant Sandwiches
Baked Whole Chicken
Turkey A La King
Hot Potato Salad
Chicken Curry
Chicken Enchiladas
Sevey Meatloaf
Cheesy Nacho Beef Dinner
Deeper-N-Ever Pie
Green Chili Chicken Enchiladas
Easy Beef Stroganoff
Rosa’s Mexican Roast
Chili Rellano Casserole
Baked Macaroni and Cheese
Fried Chicken
Breads, Rolls:
Hurry Up Rolls
Orange Rolls
Banana Bread
Devaunie’s Sweet Bread
Grandma Devaun’s Bran Muffins
Hamburger Buns in 30 Minutes
Roxie’s Grandmothr’s Fluffy Biscuits
Easter Bunny Buns
Flour Tortillas
Cinnamon Rolls
Delicious Whole Wheat Bread
Monti’s La Casa Vieja Roman Bread
Robin’s Whole Wheat Bread
Dinner Rolls
Raspberry Streusel Muffins
Sour Cream Banana Bread
Stollen
Desserts:
Texas Sheet Cake
3 Layer Chocolate Cake with Chocolate Mousse
Sunday Best Pound Cake
Crispy Treats
Criselle, Cassie, Joe, & Erin’s Secret Cookies
Cherry Crumb Dessert
Janices Chocolate Chip Cookies
Apple-Raspberry Pie
The Best Brownies
Pumpkin Dessert
Pumpkin Roll Cake
Papa’s Favorite: Lemon Meringue Pie
Carrot Pudding
Whole Wheat Carrot Cake
Oatmeal Spice Cookies
Chocolate Tidbit Cake
Macaroons
Texas Cowboy Cookies
Double Chocolate Chip Cookies
Better Than Almost Anything Cake
Milk Chocolate Chip Cookies
Cocolate Pudding Cake
Soft Cooked Frosting
Oma’s Bienenstichkuchen
Opa’s Favorite Blueberry Pie
Pie Crust
Sauces:
Salsa
Honey Butter
Linda Cranney’s Apple Syrup
Brown Sugar Syrup
Sun-Dried Tomato Cream Sauce
Fresh Pesto
Ginger Marinade
Breakfast:
Birthday Morning Breakfast Cake
Showstopper German Pancakes
Waffles/Pancakes
Omelets
Yeast-Raised Belgian Waffles
Buttermilk Pancakes
Pancakes
Miscellaneous:
Kool-Aid Play Dough
Slime
Mud Tacos
Buttermilk Baby Bath

French Bread
Marsie Jensen

2 pkg. yeast dissolved in ½ cup warm water

2 c. warm water
1½ tsp. salt
3 T. sugar
5 T. oil
6 c. flour

Mix all ingredients well. Leave spoon in batter, rest 10 minutes. Stir dough, rest 10 min. ,
repeat 5 times for 60 minutes.
Knead dough on oiled counter a couple of times, divide in two.
Roll each half into 9x12, then roll each
rectangle like a jelly roll, seal edges. Place seam side down on greased baking sheet.
Slash top with knife 3 times.
Brush with beaten egg white, sprinkle with sesame seeds.
Let rise 30 minutes.

Bake at 400° for 25—30 minutes.

Melisa’s Sugar Cookies
Melisa Hyde

1. Sift together and set aside: 6 cups flour

2 tsp. baking powder
1 tsp. salt

2. Also set aside: 1/2 cup milk

3. Cream together: 1 cup real butter

1 c. butter flavored
Crisco

4. Blend in and beat until fluffy: 1 1/2 c. sugar

1/3 c. egg whites
(or 2 eggs)

5. Blend in and beat until fluffier: 1 1/2 c. powdered sugar

2 whole eggs
4 tsp. vanilla

6. add flour mixture from step 1 alternately with milk. Mix well then knead by hand for 1
minute or so. Dough may be chilled for easier handling.

7. Roll dough 1/4” thick on floured wax paper or board. Cut in shapes with floured
cookie cutters. (Be sure to dip cutters in flour between cuts.)

8. Place on greased cookie sheets. Bake at 350 for 8-10 min. Allow cookies to set on
cookie sheet for 1 or 2 minutes before removing. Baked cookies can be frozen in airtight
containers for later decorating. If freezing, place wax paper between layers. Makes about
4 dozen good-sized cookies.

Fresh Strawberry Pie

Melisa Hyde from my good friend Jan Christensen-Dowdy

3/4 cup Sugar

2 T. cornstarch
3 T. strawberry Jell-o
1cup water
1/4 tsp. red food coloring
Dash of salt
2 baskets of fresh strawberries, washed and de-stemmed
Butter Pie crust (see recipe below)

Combine sugar, cornstarch, and Jell-o in saucepan. Press out lumps, then stir in water
coloring and salt. Stir constantly while heating to a boil. Boil for one minute. Set pan in
ice water to cool for 10 minutes. Place strawberries in baked and cooled pie crust. Stir
sauce and spoon over strawverries. Chill at leas an hour or more before serving. May top
with whipped topping at serving time but not before. Best if served within a 24 hour
period—it gets mushy after that.

Butter Pie Crust

1/2 cup butter
1 cup flour
2 T. sugar

Pres together with a fork or hands until like cookie dough. Press into pie pan. Bake at 350
about 10 minutes or until crust barely starts to brown on edges. Cool completely before
adding filling. Use with lemon meringue pie, fresh strawberry pie or other fresh-fruit type
fillings.
Peanut Butter Bars
Melisa Hyde

2 cubes butter or margarine (one cup)

1 c. peanut butter
1 lb. powdered sugar
1/4 lb. graham crackers, crushed
1/2 c. chocolate chips for topping

Blend together butter, peanut butter, sugar, and cracker crumbs. Press in to 8x8 pan. Pour
chocolate chips loosely on top. Place under broiler for about 1 minute to soften chips.
Remove quickly from oven and immediately spread chips with a butter knife to make a
chocolate top layer. Cool completely and refrigerate before cutting in to squares. Option:
this makes good chocolates if you shape mixture in to balls and dip in dipping chocolate.

Incredible Super Sundae

(with Rice Krispy Treats)
Melisa Hyde

3 T. butter or margarine
1 10 oz. package regular marshmallows or 4c. Mini
6c. Kellogg’s Rice Krispy cereal

Melt butter in large saucepan over low heat. Add marshmallows and stir until completely
melted. Remove from heat immediately. Add cereal and stir until well coated. Using
buttered spatula or wax paper, press mixture evenly into a 15 1/2 x 10 x 1 inch pan coated
with cooking spray. Allow time to cool then cut into 12 pieces.
Place a Rice Krispy Treat on individual serving plate and top with a scoop of vanilla ice
cream or frozen yogurt topped with ice cream toppings and sprinkles!