Tuna Salad

2.5 oz tuna
1/4 tsp minced garlic
1/2 c mayo
1/2 stalk celery, finely chopped
1 TB pickle relish
1/2 TB lemon juice

Pineapple Upside Down Cake (Jill's)

2 TB butter
1/3 c brown sugar
1 TB water
8oz pineapple slices, drained
maraschino cherries, drained
1-1/3 c flour
2/3 c granulated sugar
2 tsp baking powder
2/3 c milk
1/4 c butter, softened
1 egg
1 tsp vanilla

1. Melt 2 TB butter in a 9x1-1/2 inch round cake pan.  stir in brown sugar and 1 TB water.  Arrange pineapple and cherries in the pan.  Set aside.
2. Stir together flour, granulated sugar, and baking powder. 
3. Add milk, 1/4 c butter, egg, and vanilla. 
4. with an electric mixer on low until combined.  Beat on medium speed for 1 minute. 
5. Spoon batter over fruit in prepared pan.
6. Bake at 350 for 30-35 minutes. 
7. Cool on wire rack for 5 minutes. 
8. Invert onto a plate. 

Peach Upside Down Cake:  prepare as above, except use 4 ripe peaches, peeled and sliced instead of pineapple and cherries.

Pear Upside Down Cake:  prepare as above, except use 8-1/2 oz can pear slices, drained, instead of pineapple and cherries.

Peanut Butter Cookies

1 cup butter
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
2-1/2 c flour
1 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt

1. Heat oven to 375
2. Mix butter, peanut butter, sugars and egg.
3. In a seperate bowl, mix dry ingredients.
4. Add dry ingredients to wet.
5. Roll into small balls.
6. Place 3 inches apart on lightly greased cookie sheet.
7. Flatten with fork dipped in water.
8. Bake 10-12 minutes.

Better Homes and Gardens

Angel Food Candy

1 c sugar

1 c dark corn syrup
1 TB vinegar
1 TB baking soda
2 large blocks milk chocolate

1. Combine sugar, syrup and vinegar in heavy saucepan
2. Cook over medium heat, stirring, until sugar dissolves
3. Insert candy thermometer
4. Continue cooking without stirring until temp reaches 270 on candy thermometer. Stir until temp reaches 300.
5. Remove from heat. Quickly stir in baking soda.
6. Pour into a 9x12” pan. Do not spread!!
7. Cool
8. Tip candy out of pan
9. Score lightly with a knife and break into pieces
10. Melt chocolate. Dip candy into chocolate using a pin
11. Spoon onto waxed paper.

from Jill Passow

Divinity

2-1/4 c sugar

1/3 c corn syrup
¼ tsp salt
1/3 c water
2 egg whites
1 tsp vanilla

1. Place sugar, corn syrup, salt and water in a 2 quart heavy saucepan
2. Cook and stir over high heat until sugar dissolves
3. Insert candy thermometer
4. Continue cooking without stirring over medium heat until tep reaches 255
5. Beat egg whites until stiff
6. Pour hot syrup slowly over egg whites
7. Beat on medium speed until candy fluffs up
8. Add vanilla
9. Continue beating until mixture begins to lose it’s gloss and a small amount dropped from a spoon holds soft peaks
10. Drop by teaspoonfuls onto waxed paper

Makes 1 pound

from Jill Passow

Tuna Salad

1 ½ c shell macaroni

2 eggs
6 oz tuna, drained
¼ c mayo
2 TB milk
½ TB sugar
½ c frozen peas

1. Unthaw peas.
2. Hardboil eggs. Cool.
3. Cook macaroni. Drain.
4. Dice and add eggs.
5. Add tuna, mayo, milk, sugar, peas.
6. Chill.

Makes 3 cups

from Jill Passow

Tuna Casserole

8 oz egg noodles

12 ½ oz can of tuna – drained
10 ¾ oz cream of mushroom soup
1/2 c milk
onion salt
pepper
2 TB bread crumbs
1 TB butter

1. Cook noodles, drain
2. Add tuna, soup, onion salt, pepper, milk
3. Bake at 325 for 40 minutes
4. Mix bread crumbs and butter and bake 4 more minutes

from Jill Passow

Krispie Baked Chicken

6 chicken drumsticks
milk

rice krispies-smashed

1. Roll chicken in milk followed by rice krispies
2. Bake at 350 for 1 hour – uncovered

from Jill Passow

Tater Tot Casserole

1 pound ground beef

1 small onion, minced
1 can cream of mushroom soup
14 oz frozen mini tater tots

1. Brown ground beef and onion.
2. Drain.
3. Combine with soup.
4. Add some salt and pepper
5. Pour into a casserole dish or 9x13” pan
6. Top with tater tots.
7. Bake at 350 for 20-25 minutes

from Jill Passow

Beef Stroganoff

1 large round steak

1 c water
2 tsp worcestershire sauce
1 tsp onion powder
1 small can mushrooms
1 pkg gravy mix
¼ c ketchup
rice or egg noodles

1. Cut a round steak into thin strips
2. In a skillet, add ½ c water, Worcestershire sauce, onion powder – stir well
3. Add steak and simmer for 45 minutes on medium low with lid covered
4. Add mushrooms, gravy mix, another ½ c water (if needed), and ketchup
5. Simmer until thick
6. Serve over rice or egg noodles

from Jill Passow

Beef Stew

1 pound beef, cubed

1 large can tomato juice
2 potatoes, peeled and cubed
4 carrots, peeled and cut in chunks
1 c celery, diced
onion salt
salt
pepper

Cook in a crock pot on high for 8 hours or simmer on stove for 2 hours

Makes 10 cups

from Jill Passow

Brownies (Blond)

2/3 c butter

2 c brown sugar
2 eggs
2 c flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 tsp vanilla
1 c chocolate chips
1 c walnuts

1. Melt butter, cream with sugar
2. Add egg, vanilla and flour mixture
3. Add chips and nuts
4. Pour into a 9x13” greased cake pan
5. Bake at 350 for 25-30 minutes

from Jill Passow

Calypso Dip

6 oz softened cream cheese

2 TB milk
¼ c ketchup
2 tsp grated onion
1 tsp Worcestershire sauce

Mix all together

Makes 1 cup

from Jill Passow

Chicken Soup

1 large can chicken broth

1 small bag carrots, peeled and cut into small pieces

2 stalks celery, cut into small pieces

salt, pepper and onion salt to taste

2 chicken breasts cut into small pieces

1 cup rice

1. Combine broth, carrots, celery and spices in a stock pot. Simmer until tender.
2. Add chicken, cook until tender.
3. Add rice, simmer 10 minutes longer.

from Jill Passow

Sour Cream Coffee Cake

Cake
1 c granulated sugar
1/2 c butter, softened
2 eggs
8 oz sour cream
1 tsp vanilla
2 c flour
1 tsp baking powder
1 tsp baking soda

Topping
1 c flour
1/2 c brown sugar
1/2 c butter, softened
1 tsp cinnamon
3/4 c chopped walnuts

Icing
1/2 c powdered sugar
2 TB milk or maple syrup

1. Preheat oven to 350.
2. Grease and flour large (9x13) cake pan. Set aside.
3. Cream 1 c sugar with 1/2 c butter. Add 2 eggs, 8 oz sour cream and 1 tsp vanilla.
4. In a seperate bowl, sift 2 c flour, 1 tsp baking powder, 1 tsp baking soda.
5. Blend contents of two bowls together. Spread in pan.
6. For topping, mix together 1 c flour, 1/2 c brown sugar, 1/2 c butter, 1 tsp cinnamon, and 3/4 c walnuts. Crumble on top.
7. Bake at 350 for 20-30 minutes
8. Drizzle frosting over the top while still warm

from Jill Passow

Twice Baked Potatoes

4 large baking potatoes
1 cup half and half
1/2 stick butter, softened
salt
pepper

1. Bake potatoes at 375F until tender, 60-90 minutes (if you just don’t have the time to bake the potatoes for 60-90 minutes, you can cook them in the microwave on high for 9 minutes and then bake them in a 375F oven for 20 minutes)
2. Let cool on counter ~ 10 minutes
3. Split potatoes in half
4. Scoop out potato, leaving a thin shell and add to bowl with remaining ingredients. Mix well.
5. Add potato mixture back into shells
6. Bake at 375F for ~20 minutes more
7. Garnish with chives and serve

from Jill Passow

Porcupine Meatballs

2 pounds ground round
1 c uncooked rice
1/2 c water
2 tsp salt
1 tsp celery salt
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
30 oz tomato sauce
4 tsp worcestershire sauce
2 cans tomato paste

1. Mix first 8 ingredients
2. Shape into meatballs and place in a 9x13" baking dish
3. Mix remaining ingredients and pour over meatballs
4. Cover with parchment paper, then foil, and cook at 350 for 1 hr and 15 minutes

from Jill Passow

Green Wreath Cookies

2/3 c butter

6 c mini marshmellows

2 tsp green food coloring

1 tsp almond extract

1 tsp vanilla

8 c corn flakes

red-hot candies

1. In a dutch oven on the stovetop, melt butter
2. Add marshmellows and melt
3. Remove from heat
4. Add food coloring, almond extract, vanilla, stir well
5. Add cornflakes, stir well
6. Put clump of mixture on wax paper and shape into wreath
7. Decorate with red hots
8. Let set, uncovered, for 8 hours

from Jill Passow

Pecan Sandies

1 c butter

1/3 c sugar

2 tsp water

2 tsp vanilla

2 c flour

1 c chopped pecans

powdered sugar

1. Cream butter and sugar
2. Add water and vanilla, mix well
3. Add flour and pecans
4. Chill
5. Preheat oven to 325
6. Shape coookies by taking ~ 1TB dough and shaping into ball or crescent
7. Bake on an ungreased cookie sheet for 20 minutes
8. Cool slightly
9. Roll in powdered sugar

makes 2 1/2 dozen cookies

from Jill Passow

Thumb Print Cookies

1c butter, softened
1/2 c brown sugar
2 eggs, separated, then brought to room temperature
1 tsp vanilla
2 c flour, sifted
1/2 tsp salt
1 1/3 c pecans, chopped
3 TB currant jelly

1. Mix butter, sugar, egg yolk and vanilla
2. Sift and stir in flour and salt
3. Roll into small balls
4. Beat egg white lightly
5. Roll balls in egg whites, then pecans
6. Bake at 350 for 5 minutes. Make a thumb print in the center of each cookie.
7. Bake another 8 minutes. Cool.
8. Fill with jelly.

Makes 32 cookies

from Jill Passow