Runza Filing

1/2 lb ground beef
1 onion, chopped

2 cups chopped cabbage

2 tblsp butter

1/2 tsp salt

1/8 tsp pepper

Brown ground beef and onion. Wilt cabbage in butter, add to beef mixture with salt and pepper.

Roll dough (sweet dough) very thin and cut into squares. Place about 3 tablespoons of meat mixture in center of the square. Bring corners of the dough to the center, pinch edges together and place smooth side upon a greased baking sheet. Let rise and bake at 350 for 20 minutes - until done.

Coconut Cream Pie

2/3 cup sugar

3 1/2 tablespoons cornstarch or 5 tablespoons flour

1/2 teaspoon salt

2 1/2 cups milk

3 egg yolks, slightly beaten

1 teaspoon vanilla

3/4 cup coconut

Combine sugar, cornstarch and salt in top of a double boiler, stir in cold milk. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer. Stir a little of the hot mixture into slightly beaten egg yolks. Add to remaining mixture in double boiler and cook for 2 minutes over hot, not boiling water stirring constantly. Cool and add vanilla and coconut. Pour into a baked shell, if desired cover with meringue. Bake at 325 degrees until lightly browned.

Hot Cocoa Mix

1 lb. Nestle’s Quick
¼ tsp salt
1 cup powered sugar
9 cup or 1 lb. 9 oz powdered milk
1 ½ cup instant cream (med sized jar)

Sift together ingredients. Use 1/3 cup of mixture to a large cup of hot water.

Cocoa (Individual Serving)

1 Tbsp. unsweetened cocoa

1 Tbsp. sugar

Few grains fo salt

¼ cup water

½ cup milk

1/8 tsp. vanilla extract

Combine cocoa, sugar and salt in a microwave-safe serving  cup. mix in water. Heat uncovered in microwave oven 30 seconds at High.

Stir milk and vanila extract into cocoa mixture. Heat uncovered in microwave oven to serving temperature, about 1 minute at High. Stir before serving.

Punch Slush

3 Bottles 7-up (16 oz)

1 pkg. strawberry KoolAide  (2 quart)

1 frozen can of orange juice

1 frozen can of lemonaide

1 frozen can of pineapple juice

Vodka to taste.

Freeze. Add slush to glass and add 7-up.

Wave Your Flag Cheesecake

1 qt. strawberries, divided
1 ½ cups boiling water

1 pkg (8 oz) red Jello

1 cup cold water & ice

1 pkg (12 oz) pound cake – cut into 10 slices

1 1/3 cups blueberries, divided

2 pkg (8 oz each) cream cheese, softened

¼ cup sugar

1 8 oz cool whip

Slice 1 cup strawberries. Halve remaining 3 cups strawberries. Stir boiling water into gelatin at least 2 min. until dissolved. Add ice cubes to cold water  to measure 2 cups. Add to jello until melted.

Refrigerate 5 min. or until slightly thickened. Line 9x13 dish w/cake slices. Stir sliced strawberries & 1 cup blueberries into jello. Spoon over cake. Refrig 4 hours. Beat cream cheese & sugar until smooth, stir in topping. Spread over jello. Arrange berries to create a flag.

Butterhorns

2 cups flour
½ lb butter

1 lb small curd cottage cheese

The 3 ingredients should be mixed with a hand pastry blender or fork. Do not use a mixer. Butter should be room temperature. Do not melt. Mix just until blended, do not overmix. Do not break down cottage cheese. Dough should be very lumpy. Mix just to moisten flour.

Leave in bowl. Cover & leave overnight in frig. Next day, divide dough into 4 balls. Roll each ball out on a well-floured surface with a rolling pin as you would a pie crust. You cannot use too much flour. Cut each rolled out ball into 8 wedges as you would a pie. Roll each wedge into a horn, starting with the wide edge & roll to point. Place on a ungreased cookie sheet & bake at least 20 minutes. Bake at 350.  Done when crisp on the outside & crust is speckled from curds. Frost while warm with powdered sugar icing.

Microwave Peanut Brittle

1 cup raw peanuts
1 cup white sugar

½ cup white corn syrup

Dash of salt

1 tablsp butter

1 teasp vanilla

1 teasp baking soda

Place peanuts, sugar, syrup & salt in 2 quart bowl. Cook on full power for 5 minutes. Stir, cook for 2 more minutes. Add butter & cook 1 to 1 ½ minutes. Add soda & vanilla and stir until light & fluffy. Pour onto buttered cookie sheet. Cook & break into pieces.

Peanut Butter Cups

1/3 lb graham crack crumbs
1 stick butter

1 cup peanut butter

2 cup choc chips

1 lb powered sugar

Combine crumbs, butter, peanut butter & sugar. Work together until smooth. Press into 9x9 buttered pan. Melt chips over hot water. Spread over cracker mixture. Refrigerate until firm. Cut into squares.

Cherry Mash Candy

2 cups sugar
1 pkg choc chips-11 oz

2/3 cup evaporated milk

16 large marshmallows

2 tsp vanilla

¾ cup chunky p-nut butter

1 c raw Spanish p-nuts, chopped

1 pkg. cherry bits (10 oz)

Combine sugar, marshmallows & evaporated milk. Heat in microwave until dissolved. Cook for about 2 minutes, stirring after every half minute. Remove from microwave, stir in 1 tsp vanilla & cherry bits until dissolved. Spread in buttered jelly roll pan. Melt chocolate chips with peanut butter. Stir in 1 tsp vanilla & peanuts. Spread evenly over cherry layer. Cool & cut in 1 inch squares.

Chocolate Covered Balls

¾ stick butter
1 ¾ cup powered sugar

Parafin wax

1 cup chunky pnut butter

1 ½ cup crushed rice krispies

Soften butter. Mix in p-nut butter, sugar, rice krispies. Form into balls & cool in frig. Melt choc chips & wax in double boiler. Dip balls in hot mixture. Place on wax paper. Freezes well.

Peanut Clusters

2 pkgs. (6 oz) chocolate chips

2 pkgs. (6 oz) butterscotch chips

2 bags (14 oz) salted peanuts

Melt chocolate & butterscotch chips in microwave. Add peanuts & mix thoroughly. Drop by teaspoon on waxed paper. Chill until firm Makes 3 dozen.

Chocolate Fudge - Microwave

1 lb powdered sugar
½ cup butter

¼ cup cocoa

1 T. vanilla

¼ cup evaporated milk

½ cup nuts

Blend powered sugar & cocoa in glass mixing bowl. Add milk and butter. Cook for 2 minutes. Do not stir. Remove bowl from oven & stir until just mixed, add vanilla & nuts & stir about 1 minute until ingredients are well blended. Pour into buttered 8” square pan. Refrigerate 1 hour before cutting.

Brownie Sundae

1 cup flour
1 teasp vanilla

¾ cup sugar

1 cup chopped nuts

2 tablsp cocoa

1 cup brown sugar

2 teas baking powder

¼ cup cocoa

¼ teasp salt

1 ¾ cup hot water

½ cup milk

Ice cream

2 tablsp salad oil

Heat oven to 350. Stir together flour, sugar, cocoa, baking powder & salt. Mix in milk, oil & vanilla with fork until smooth. Stir in nuts. Spread evenly in 9x9x2 pan. Pour hot water over batter. Bake 40 min. Let stand 15 min. Cut & Place on plates, top with ice cream & spoon sauce over each serving.

Maxine T. Recipe

Butterscotch/Chocolate Bundles

Melt 12 oz butterscotch chips or 6 oz butterscotch & 6 oz chocolate chips while still warm add 2 ½ cups chow mein noodles or 2 ½ cups shoestring potato sticks, 1 cup mini marshmallows & 1 cup salted nuts (can use peanuts, mixed nuts or cashews.) Drop by teaspoonfuls onto waxed paper until cooled & set. Makes lots!

Recipe from Michelle Sandal

Scotcharoos

1 cup sugar
6 cup Rice Krispies

1 cup light corn syrup

1 cup choc bits

1 cup peanut butter

1 c. butterscotch chips

Combine sugar & syrup in pan & bring to boil. Remove from heat & add pnut butter, mix well. Add Rice Krispies & stir in. Press into greased 9x13 pan. Melt choc & butterscotch chips & blend. Spread over mixtures & cool.

Peppernuts

2 cups brown sugar
1 cup butter

½ cup water

½ teas. soda

½ teasp cardamon seed

dash salt

3 ½ cup flour

½ teasp each of cloves, ginger & cinnamon

Mix & add almost ½ cup flour & knead. Chill 1 hour or more; then roll dough in ½ in. rolls & cut into ½ inch pieces. Bake 10 minutes at 350.

Holiday Sugar Cookies

1 cup butter
1 egg

1 tsp soda

¼  tsp salt

¼ tsp almond

1 ½ cups power sugar

2 ½ cups flour

1 tsp cream of tartar

1 tsp vanilla

Cream butter & sugar. Add egg. Mix well. Stir in dry ingredients & flavorings. Chill at least 1 hour. Roll out thin; cut any shape for holidays. Ungreased cookie sheet. Bake at 350 for 8-10 minutes.

Rolled Sugar Cookies

1 Cup butter
2 tsp vanilla

1 ½ cup sugar

4 ½ cup flour

3 eggs

½ tsp salt

1 tsp almond extract

1 tsp soda

Sift flour, salt, soda, reserve; cream butter in mixer. Add sugar gradually & set mixer on cream. Add eggs, extract & vanilla. Mix well. Blend in sifted ingredients. Cover & put into refrig. For 1 hour. Bake at 350  for 8 min. on ungreased pan makes. 4 dozen.

Sugar Cookies - Ardis

½ cup butter
2 tablsp milk

1 cup sugar

1 teasp lemon juice

1 unbeaten egg

1 teasp baking powder

2 cups flour

½ teasp baking soda

½ teasp salt

Mix together all ingredients. Add flavoring (vanilla-lemon-anise-whatever you prefer.) Roll in balls & roll in sugar. Place on cookie sheet. Flaten with bottom of glass greased & sugared. Bake at 350 for 8 minutes.