$300 Cake

By Jane Davenport

I got this recipe from my sister-in-law Von. It really is one of my favorite cakes!! At least once or twice a year it is a request for a birthday.

1/4 cups shortening
1/4 cup butter
1 1/2 cup sugar
2 eggs
2 oz. red food coloring
2 Tlb cocoa
1/2 tsp salt
1 cup buttermilk
2 1/2 cups flour
1 tsp vinegar
1 tsp soda
1 tsp vanilla
Cream shortening, butter, sugar, and eggs. Make a paste of coloring and cocoa, add to creamed mixture. Add buttermilk, flour and vanilla. Remove beaters. Dissolve soda in vinegar and fold in batter. Don't beat. Bake 350 degrees for 30 minutes.

Icing for $300 Cake

3 Tlb flour
1 cup sweet milk
Dissolve mixture and cook until thick on medium heat. Stir constantly. Cool with lid on. Don't let drops from lid drop in when removed.

Beat mixture for 15 minute or longer 1 cup sugar-1 cup butter-1tsp vanilla. Add flour and milk mixture by folding in. Don't beat. Put on cake and cover with coconut.

Rhubarb Cake

By Jane Davenport

I got this from my sister. It is one of my girl’s favorite cakes. I use cream cheese frosting. This calls for cinnamon/sugar/nut mixture. It is good either way so I am adding the frosting along with the cake.

1/2 cup shortening
1 1/2 cup sugar
1/2 tsp salt
1 egg
1 tsp soda in 1 cup sour milk
2 cups plus 1 Tlb flour
3 cups rhubarb

Cream shortening add sugar and mix well. Add salt and beat in egg. Add soda and milk mixture and the flour alternately, beginning and ending with flour. Stir in rhubarb and pour into 9x13 cake pan. Mix topping.; And sprinkle over cake batter or just bake cake if you are using frosting.

Topping -
Mix together 1/3 cup sugar, 1/3 cup nut meats and 1 tsp cinnamon
Or use:
Cream Cheese Frosting-
Beat 1/2 pkg cream Cheese softened, 2 Tlb butter softened and 1/2 tsp vanilla. Gradually beat in 3/4 cup confectioners’ sugar until fluffy. Apply to cake. Optional: Sprinkle with nuts

Yammy Biscuits

By Amanda Campbell

I made these and Love them with bacon or ham. I make little sandwiches. They are so good I make them for parties. They are very good. I got this from a Bisquick mix cook book.

2 3/4 cups Bisquick mix (1/4) saved for rolling out.
1 Can 17oz Sweet potatoes in a can with the juice.
1/4 cup melted butter

Cut or Blend yams in butter in bisquick mix. Mix well. Kneed on floured board till dough is not sticky. Pat out 1/2 inch biscuits. Bake 400 degrees 12-15 min.

Amanda's Famous Tarts

By Amanda Campbell

When I was a teenager I begged my mom to buy me these four tart pans. They are metal with the bottoms that come out. They are a set of 4 small ones that my mom got me at craft corner for my 16th Birthday. I love them, and I have made the tart recipe that came with the pans. They are sooo yummy. You could make one big one too if you have a big tart pan. Enjoy, I just made them tonight and love them.

Pastry Shells

2 1/4 cups flour
1 tlb Sugar
3/4 cup cold butter
6-7 tlb. Cold water
1/8 tsp salt

Preheat oven to 375 degrees. Combine flour sugar and salt. Cut in butter. When crumbly add water till it comes to a ball. Roll out to about 1/8 inch thick. Cut shape just bigger than your pan. Fit in to your tart pan. Prick with fork. Bake for about 15 min. let cool.

Filling

8 oz. cream cheese
1/3 cup sugar
4 tlb lemon juice

Mix till smooth. Put in tarts.
Add on top your favorite fruit. I love sliced in half grapes!!! They are my favorite.

Cheddar Ham Cups

By Shelly Kahle

I got this recipe from Jeremy's sister Stacey. She served it at a baby shower and it was soooo good that I decided to try it. Now it is an appetizer that I serve at General Conference. The recipe came from the Taste Of Home magazine. Yummy, but not low calorie.

2 cups finely shredded cheddar cheese
2 pkgs (2 1/2 oz. each) thinly sliced deli ham, chopped
3/4 cup mayonnaise
1/3 cup cooked crumbled bacon
2-3 tsp Dijon mustard
1 tube (10.2 oz.) large refrigerated flaky biscuits

In a large bowl, combine the cheese, ham, mayo, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased mini muffin cups. Fill each with about 1TBSP of cheese mixture. Bake at 450 degrees for 9-11 min or until golden brown and cheese is melted. Let stand for 2 minutes before removing from the pans. Serve Warm.

Pottage Mongol (Split Pea Soup)

By Jane Davenport

This recipe was given to me by Grandma Largent. I use it all the time it is so good. I have adjusted the recipe a bit. I can't help it, I always do.
She got this from the March 1943 Better Homes and Gardens Magazine.

2/3 Cups Yellow Split Peas
1 quart water
1 ham bone (I use 2 or 3 ham hocks)
1 large onion chopped
1/2 cup celery tops chopped
1 carrot chopped
2 1/2 cups tomatoes

Wash peas, cover with water and soak overnight. Next morning add ham bone(ham hocks) onion, celery tops, carrot, and simmer 1 hour. Add tomatoes and simmer a few minutes.
I don't soak the peas overnight and add all ingredient all at once so it takes longer to cook the peas. I simmer the soup for a few hours.

You can add 1/2 cup broken spaghetti if you like. I usually don't
Add Salt and pepper to taste and a pat of butter to the top.

Serves 6

Chinese Goulash

By Jane Davenport

This is just an old standby!

Brown
1/2 lb hamburger
1/2 onion

Add 1 can Cream of Mushroom Soup,1 can of Cream of Chicken Soup and 1 can of bean sprouts drained. Add 1 1/2 cans of water. Stir and then add 1/2 cup rice. Add in 2-3 Tlb soy Sauce.

Stir and bring to boil. Stir and simmer 2o minutes. Stir occasionally to keep the rice from sticking to the bottom of the pan.

When done spoon out onto a pile of Chinese noodles. Add more soy sauce if you like.

Eat up!!

Egg Cookies

By Jane Davenport

I got this from Ruth Tibasar around Christmas in 1973. I was doing her hair at the time. She brought in these delicious cookies and I asked for the recipe. I made these for every holiday and whenever the kids needed cookies taken to school for treats. (You have to buy the treats now)

1 cup sugar
2 eggs
1 tsp salt
3 cups flour
1 cup butter
1 tsp soda
3 tsp cream of tartar
1 tsp vanilla

Beat eggs, add sugar
Mix flour, soda, salt, cream of tartar, butter - cream like for pie
Put in egg mixture.

Mix well and roll out for cut cookies and bake about 10 minutes at 325-350 degrees

Cornmeal Casserole Pie

By Jane Davenport

I got this recipe on Sept 19th 1984 while I was waiting for Amanda to get her teeth fixed in Dr. Rod Emory's dentist office. I found this in a magazine. I love this and it is easy to make. Most of the ingredience are usually those in the pantry. I have made a few changes to this recipe and they will be noted in the recipe.

1 cup yellow cornmeal
1 cup cold water
2 cups boiling water
1 Tlb butter
1 tsp salt

Mix cornmeal in cold water, stir in boiling water, salt and butter. Heat until it thickens. Cover and simmer 5 min. Spread evenly in a 3 qt casserole baking dish and bake uncovered in 350 degree oven for 15 minutes.

1/2 ground beef
2 sm onions
3 Tlb cornmeal
2 cups tomatoes
1 can kidney beans drained (I use 2 cans pork and beans)
1/2 med green pepper chopped (I leave this out)
2 cups tomatoes
2 tsp chili powder
1 tsp salt
1/2 tsp crushed dried chilies or 1 can green chilies chopped
1/4 tsp garlic salt
1/2 cup cheese

Brown ground beef add onions, green pepper(if used), 3 Tlb corn meal, tomatoes, beans, chili powder, salt chilies and garlic salt. Simmer for a few minutes then pour over crust that you just baked in the oven and sprinkle with cheese. Bake uncovered until bubbly about 35 minutes. Sometimes I wait about 15 minutes to put the cheese on top.

Sausage Eggs and Cheese Casserole

By Jane Davenport

This is our special Christmas Breakfast along with biscuits and sausage gravy. My children and grandchildren wouldn't think it was Christmas without It.

1. Cube or tear 8 slices of bread put in 9 x 13 pan
2. Grate 3/4 lb. cheddar cheese.
3. Brown 1 lb. sausage-put over bread and add cheese
4. Beat and pour over mixture
4 eggs
2 1/4 cups milk
3/4 tsp mustard
1 tsp salt
5. Set in refrigerator overnight (I don't always do this but it helps soak the liquid up)
6. Next morning
Add milk to 1 can of mushroom soup for a smooth spread. Pour over sausage mixture.
7. Bake in oven for 1 hour at 325 degrees.

Polenta with Beef Ragout

By Jane Davenport

This is a new recipe that I have had for many years. I just decided to try it one day when I had nothing to eat that sounded good. I really liked it and so did my daughter.

Ragout
1/2 lb. hamburger
1 Tlb chopped garlic
2 cups tomatoes
1 cup zucchini
1/2 cup chopped carrots
1Tlb tomato paste
1 tsp oregano
3/4 tsp salt
1/4 tsp pepper

Brown Beef, remove and cook onions and garlic until soft. Add beef and remaining ingredience. Simmer for 25-30 min.

Polenta
1 can chicken broth or 2 cups
1/4 tsp salt
1/2 cup corn meal
1/2 cup milk

Combine broth and water to equal 2 1/2 cups. Bring to boil - add cornmeal- cook stirring for 15 minutes. Add milk and cook for 5 more minutes.

Divide the polenta into 4 bowls and divide the rague and put on top of the polenta. I put parmesan cheese on top.
245 calories per bowl.

Pig in the Blanket

By Jane Davenport

Grandma Walz always made these for Christmas Eve. I have never gotten the recipe just like Grandma made it, but I remember that I could have eaten it until I exploded. She never used a recipe so this is what she told me. Believe me I had to dig the amounts out of her.

2 lb hamberger
1 cup rice partially cooked but not quite done
Salt, pepper and onion to your taste
1 pint of tomatoes
Mix this together with your hand and roll this up in cabage leaves. I have tried blanched and unblanched. Blanched are easiest to roll up without breaking the leaves. Place in dutch oven and top with tomatoes and bake in oven until done. I bake at 350 degrees and cook until it looks done. You can usually tell by the smell.

Day Before Chili Recipe

By Amanda Campbell

Just made this and it tastes great. I changed it up a little but you can do that with anything. I added carrots and corn yum!!! I also added green chilies’ instead of bell peppers because my mom can't eat bell peppers. This is a great chili.

1 1/2 pounds ground beef
• 1 Tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 Teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 7 Tablespoons chili powder
• 2 Teaspoons garlic powder
• 1 Teaspoon hot pepper sauce
• 2 15 to 16oz cans of red kidney beans (drained)
• 1 15oz can diced tomatoes
• 1 15oz can tomato sauce
• 6 oz. beer (1/2 can)
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce



Day Before Chili Recipe Directions

Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off fat. Add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to cook on low heat for 3 mins while stirring. After 3 minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Reheat when ready to eat. Serve with grated cheese and chopped onions.

Whole Wheat Bread

By Amanda Campbell

This was Shelly's recipe but I had to add it because it is great bread. Works every time!!!


1/3 cup honey
1/3 cup oil
2 1/2 c warm water
1 1/2 TBSP instant or regular yeast
2 1/2 tsp. Salt
6-7 cups whole wheat flour
2 cups white flour

Mix wet ingredients then when yeast is working, add the flour in slowly. Let rise either once in the pans if you use instant yeast or twice once in the bowl, then in the pans if you use regular yeast.
Bake 25-30 min in 350 degree oven.

Enjoy