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Jewish Apple Cake

1 cup oil

2 cups sugar

2/3 cup orange juice

2 1/2 tsp Vanilla extract

3 cups flour

4 eggs

2 1/4 tsp Baking Powder

Peel and slice 4 apples. Sprinkle about 1/4 cup or more of sugar, and some Cinnamon on top of apples, stir, and set aside.

Sift flour and baking powder together, set aside.

Cream sugar, oil and eggs together in a large bowl.

Stir flour and orange juice into sugar, eggs and oil mixture. Add vanilla. I use an electric mixer.

Spray Angel Food pan with Pam.

Put in 1/2 batter, then apples, then remaining batter.

Bake at 350 degrees for 1 hour 20 minutes.

GREAT PUMPKIN COOKIES

2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine,
softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped walnuts
3/4 cup raisins
Decorating icings, NESTLÉ TOLL HOUSE
Semi-Sweet Chocolate Morsels, candies, raisins
and/or nuts (optional)

DIRECTIONS
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, oats, baking soda, cinnamon
and salt in medium bowl. Beat butter, brown
sugar and granulated sugar in large mixer bowl
until light and fluffy. Add pumpkin, egg, and
vanilla extract; mix well. Add flour mixture;
mix well. Stir in nuts and raisins. Drop ¼ cup
dough onto prepared baking sheet; spread into
3-inch circle or oval. Repeat with remaining
dough.
BAKE for 14 to 16 minutes or until cookies are
firm and lightly browned. Cool on baking sheets
for 2 minutes; remove to wire racks to cool
completely. Decorate with icings, morsels,
candies, raisins and/or nuts.
Serving Size: 20

Fall Salad with Cranberry Vinaigrette

1/2 cup cider vinegar
1/4 cup cranberries
1/4 cup olive oil
2 tsp white sugar
1/8 tsp kosher salt
1 pinch freshly ground black pepper
2 heads romaine lettuce - rinsed, dried,
& torn in bite-size pieces
2 med heads Belgian endive - washed,
dried & chopped
2 red Anjou pears
1/2 cup toasted walnuts, chopped
1/2 cup crumbled Gorgonzola cheese
-
Low Down:..Use a Lite version of the
vinegar and olive oil, also a Lo fat
version of the cheese.
=
In a saucepan, combine vinegar &
cranberries. Cook over med heat
until cranberries soften. Remove;
add olive oil, sugar, salt & pepper.
Place in blender; mix until smooth.
Refrigerate until chilled.
Core & julienne one pear, core &
dice the other. In a large bowl,
combine the Romaine lettuce, endive,
diced pears, walnuts and Gorgonzola.
Toss & drizzle with enough dressing
to coat. Divide among salad plates;
garnish with julienned pear. Top with
any additional walnuts as well.

Variations: If you feel the cider vinegar
in that amount is too strong switch to rice
vinegar then add 2 Tbsp of cider vinegar.
For garnish use 1/2 cranberries & golden
raisins.

Prep Note: For a Iittle 'zip', increase the
sugar amount to 2 Tbsp and add 1 tsp of
fresh lemon juice. Asian pears also work
if you can't find red anjou pears. Add red
food coloring for a deeper color red salad
dressing.

KFC cole slaw

8 cups chopped cabbage

1/4 xcup shredded carrot

1/3 cup granulated sugar

1/2 tsp salt

1/8 tsp pepper

1/4 cup milk

1/2 cup mayonaise

1 1/2 tbsp white vinegar

2 1/2 tbsp fresh lemon juice

PEACHES 'N CREAM CHEESECAKE

1 1/2 c. Flour
2 sm. Pkgs. Vanilla instant pudding
2 eggs
6 tbsp. Butter
2 tsp. Baking powder
1 c. Milk
2 (13 oz.) cans sliced peaches
2 (8 oz.) pkgs. Cream cheese
6 tbsp. Peach juice
2/3 c. Sugar
1 tbsp. Sugar and 1/2 tsp. Cinnamon (topping)

Beat first 6 ingredients with a mixer for 2 minutes. Put in 9 x 13 inch pan. Drain peach slices (reserve juice). Place peaches in rows on top of crust mixture. Beat cream cheese, peach juice, and sugar together. Carefully spoon on top of peaches. Sprinkle with topping mixture and bake 30-40 minutes at 350 degrees.

Chicken Quesadillas

2-1/2 C. Shredded cooked chicken
2/3 - 1 cup Salsa
1/3 cup Sliced green onions
1 t. Ground cumin
1/2 t. Salt
1/2 t. Dried oregano
6 Flour tortillas
1/4 cup Butter, melted
2 cups Shredded Monterey Jack cheese (chedder is fine also)

In a skillet combine first six ingredients. Cook, uncovered, over medium
heat for 10 minutes or until heated through. Brush one side of tortillas
with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side
of each tortillas. Sprinkle with 1/3 cup cheese; fold plain side of
tortilla over cheese. Place on a lightly greased baking sheet. Bake at
475 degrees for 10 minutes or until crisp and golden brown. Cut into
wedges; serve with sour cream and guacamole.

Chocolate Chip-Banana Muffins
The banana flavor of these delicious muffins
will send your taste buds soaring into outer space!

1 egg
2 cups Original Bisquick® mix
1 1/4 cups mashed very ripe bananas (2 to
3 medium)
1/3 cup sugar
3 tablespoons vegetable oil
1/3 cup miniature semisweet chocolate chips

1 .   Heat oven to 400ºF. Place paper baking cup
in each of 12 regular-size muffin cups, or grease
bottoms only of muffin cups.
2 .   Beat egg slightly in medium bowl; stir in remaining
ingredients just until moistened. Divide batter evenly
among muffin cups.
3 .   Bake about 15 minutes or until golden brown.

Pink Fluff Salad

1 (12 oz.) container Cool Whip
1 can sweetened condensed milk
1 can cherry pie filling
1 (20 oz.) can pineapple tidbits (drained)
1/2 cup chopped nuts
1/2 cup miniature marshmallows

Defrost Cool Whip. Drain pineapple. Mix softened Cool Whip and condensed
milk until smooth. Add rest of ingredients and mix well. Chill. Makes
1/2 gallon

Asian Chicken Salad

2 Tbsp brown sugar
2 tsp soy sauce
1 Tbsp sesame oil (optional)
1/4 cup vegetable oil
3 Tbsp rice vinegar
1 (8 oz) pkg dried rice noodles
1 head iceberg lettuce - rinsed, dried, & chopped
4 boneless chicken breast halves, cooked &
shredded
3 green onions, chopped
1 Tbsp sesame seeds, toasted
=
Prepare dressing 30 min ahead of time; combine
brown sugar, soy sauce,sesame oil, salad oil, &
rice vinegar in a salad dressing carafe. To
prepare Chinese rice noodles, heat a skillet with
a few Tbsp of oil; break off a little bit of noodles;
add to skillet & fry. (They will puff up, so only add a few at a time).
When they puff up, remove & drain on paper towels. Be sure to
cook long enough as under cooked noodles will be like eating needles.
Once cooked, add them to salad mix. In a lg bowl combine lettuce,
cooked & shredded chicken, green onions & toasted sesame seeds.
Let chill about 10 min,; just before serving add cooked noodles.
Serve in salad bowls with dressing in a pourable container so
people can add as much dressing as they want. You can also pour
dressing over top of salad, toss & serve immediately.

Grandmas Summer Salad

1 lb. spiral macaroni-cook, drain in cold water

2 lg carrots, shred

1 lg. onion, chop fine

2 green peppers, cut fine--I use 1

diced cheese of course...is opt. but that is the best part I use cheddar

Dressing:

1 c cidar vinager

1 1/2 c sugar-I use about a cup

1 pt Hellmans mayo

1 reg size sweetened condensed milk

Salt and Pepper

Beat til frothy and add to above. Mac being last so it doesn't get cremated. Make a day ahead. The longer it sits the better it tastes! Throw it all in a plastic ice cream bucket. Makes alot!

Zuchinni Muffins

1 cup oil
3 eggs
1-1/2 cups sugar
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 3- oz. pistachio instant pudding mix
3 cups flour
2 cups shredded zucchini
2 tsp. vanilla
1 cup crushed pineapple ( drained)

Mix oil, eggs, sugar. Add the remaining ingredients and mix well. Put in
muffin pan and bake 350 for 20 to 25 min. depending on your oven.

FETTUCCINE TOMATO BASIL SALAD

1 package (9 ounces) BUITONI Refrigerated
Fettuccine
1/4 cup (1 ounce) BUITONI Refrigerated
Freshly Shredded Parmesan Cheese
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 pound fresh tomatoes, chopped
1/4 cup chopped fresh basil or 1 tablespoon dried
basil, crushed

DIRECTIONS

PREPARE pasta according to package directions.

TOSS pasta with cheese, oil and vinegar. Add
tomatoes and basil. Season with salt and ground
black pepper.

Serving Size: 4

Black Magic Cake

Mix together with a fork:

2 cups flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Add to above:

2 eggs
1 cup cooled coffee
1 cup milk
1/2 salad oil (I use Crisco oil)
2 teaspoons vanilla

Then mix with beater.

Pour into greased and floured 9 x 13 pan. The batter is runny; don''t be alarmed.

Bake at 350 degrees for 35 minutes or until done.

Peanut Butter Icing

1/4 to 1/2 cup margarine or butter (I use 1/2 cup)
1/2 cup peanut butter (Use Jif Creamy)
3 cups 10 x sugar
1 teaspoon vanilla
4 to 6 tablespoons milk (start with the 4 and add the rest or add 1 tablespoon at a time until proper consistency).

Mix the butter and peanut butter. Add the 10 x sugar gradually. Then add vanilla, Add milk slowly till the icing is the desired consistency.

GARDEN PASTA SALAD

1 package (20 ounces) BUITONI Refrigerated Family
Size Three Cheese Tortellini
1 cup Italian salad dressing
2 cups broccoli florets
2 medium tomatoes, chopped
1 large green bell pepper, chopped
3/4 cup (3 ounces) BUITONI Refrigerated
Freshly Shredded Parmesan Cheese
or BUITONI Refrigerated Freshly Shredded
Romano Cheese
1 can (2.25 ounces) sliced ripe olives

DIRECTIONS

PREPARE pasta according to package
directions. Drain; rinse in cold water.

POUR dressing into large bowl. Add pasta,
broccoli, tomatoes, bell pepper, cheese and
olives; toss well to coat. Refrigerate or serve
immediately.

Serving Size: 8

Susie's Blue Cheese Dressing

2 cups sour cream
4 heaping tablespoons Miracle Whip
4 oz. blue cheese, crumbled
3 green onions, chopped including the green part

Mix well the above ingredients in a medium size container. Store this in the refrigerator for at least 24 hours before using. This make a large quantity. You can use this for your wing dip.

Rice Casserole

1 package dry onion soup mix
1 Tbsp margarine
1 cup white rice, not instant
2 cups water

Preheat oven to 375. Bring water and margarine to boil. Add soup mix and rice. Pour into a small casserole dish. Bake covered at 375 for 45 minutes. Makes 8 servings.