Church Supper,

MORE THAN

HAM & BEANS -

A cookbook of recipes from the families of

I've always thought that when it comes to food, there are three types of people -- those who love to cook, those who love to eat and those who love to cook and eat. That just about covers everyone in this world. Food is a common link among all of us. Everyone seems to have a favorite recipe or a favorite food. Often it's a dish that your mother, father, grandmother or grandfather prepared for you at family gatherings. When you think of that dish, it always brings back warm memories of the time you all gathered for that special birthday, anniversary, holiday, or when you simply settled down as a family for the evening meal. No one ever prepared it better.

We've gathered some of the recipes that are favorites of some of the families of the North Kingstown United Methodist Church. Some of the selections were contributed by the United Methodist Women, others from members and friends of our Church. We hope as you experience some of these recipes, you'll sense the warmth and love associated with the traditional gatherings of our Church families.

We think we've got some of the best cooks in Rhode Island in our Church family. And we've set a place for you at our Church Supper.

Enjoy these recipes and join with us in thanking God for our blessings and the gift of His Son whom he gave to us on that very first Christmas.

Larry Price, Cookbook Editor

Beet Salad Mold, Christine Washburn

Chili Sauce, Lena Culy

Crabmeat Dip, Priscilla Teeden

Crisp Pickle Slices, Priscilla Teeden

Sugar Snap Chicken Salad, Lena Culy

Cream of Broccoli Soup, Cibby Gardiner

Pasta Salad, Kengy Gardiner

Dill Wheat Bread, Lena Culy

Blueberry Corn Bread, Lisa Dallas

Brown Bread Dip, Lisa Dallas

Strawberry Pretzel Salad, Marcia White

Hot Crab Dip, Jean Flanagan

Uncle Ben's Wild-Chinese Rice Casserole, Cindy Fowler

Wild Rice Hot Dish, Cindy Fowler

Yorkshire Pudding, Larry Price

Mike Podgurski's Oyster Dressing, Larry Price

Pickled Shrimp, Milly Cone

Turkey Stroganoff, Marcia White

Sneaky Cheese Soufflé, Marcia White

Corn Pudding, Lena Culy

Red Roasted Potatoes, Priscilla Teeden

Kathy's Easy Lasagne, Kathy Putnam

Baked Stuffed Lobster, Gary Gardiner

Stuffed Eggplant, Lena Culy

Linda/Chris Pasta, Lena Culy

Roast Pork Loin with Sagey Onions, Cibby Gardiner

Stuffing Casserole, Barb Piehler

Breakfast Casserole, Barb Piehler

Calico Beans, Barb Piehler

Shrimp Casserole, Jean Flanagan

Pasta and Broccoli in Tomato Sauce, Jon, Sharon, Betsy Eaton

Country Ham & Red Eye Gravy, Lee Cone

Cheeze Chewy's, Jessie Kuster

Sour Cream Coffee Cake, Jessie Kuster

Magic Cookie Bars, Cindy Fowler

Apple Cinnamon Cake, Marie Noble

Death by Chocolate, Larry Price (Courtesy of Mr. Food)

Famous Oatmeal Cookies, Christine Washburn

Snow-Topped Thumbprints, Isabel Hayes

Surprise Pie, Barb Piehler

English Trifle, Priscilla Teeden

Easy Hermits, Isabel Hayes

Cowboy Cookies, Lena Culy

Pecan Caramel Bars, Diane Gledhill

Cranberry Coffee Cake, Connie Davis

Creamy Cheesecake, Jean Flanagan

Peanut Blossoms, Lorraine Berrube

Crunchy Nut Cookies, Marie Noble

Almond Butter Stars, Kathy Putnam

Pineapple Coconut Squares, Sandy Horan

1 -- 16 oz. can beets (diced)

1 -- 3 oz. pkg lemon jello

1/4 cup sugar

1/4 cup vinegar

1tbsp prepared horseradish

Drain beets reserving liquid, set beets aside

Add enough water to beets liquid to make 1 1/2 cups.

Bring beet liquid to boil. Add gelatin and sugar, stirring until dissolved.

Stir in vinegar and horseradish.

Chill until consistency of unbeaten egg white. Stir in diced beets.

Pour into lightly oiled 4 cup mold.

Chill until firm. Yields 6 servings.

7 qts. Half-ripe tomatoes, ground

1 qt. Red and Green peppers, ground

1 qt. Onions, ground

1 qt. Celery, chopped finely

4 1/2 cups sugar

3 cups vingegar

2 Tbs cloves

3/4 tsp Chili powder

5 Tbs Salt

4 Tbs Cinnamon

2 Tbs Allspice

Slow cook two hours until thick. Pack in sterilized jars and seal. Makes about 9 quarts!

7 1/2 oz. can crabmeat

1/2 cup Hellman's mayonaise

1 Tbs minced onion

1 Tsp. Lemon juice

4 oz. swiss cheese

1/4 tsp curry powder

Mix all together and put in casserole dish.

Bake 400 degrees for 15 minutes or until bubbly. Serve with crackers and chips.

4 qts. thinly sliced cucumbers (medium size) (10 cubes)

6 thinly sliced white onions

3 cloves garlic

1 green pepper

1 red pepper

1/3 cup salt

3 cups distilled white vinegar

5 cups sugar

1 1/2 tsps tumeric -- 1 1/2 cups celery seed

2 Tbs mustard seed

Slice cucumber thin. Add sliced onions, garlic, peppers cut in narrow strips!

Add salt. Cover with cracked ice (use ice cubes). Mix thoroughly. Let stand 3 hours

(This helps crisp pickles). Drain and then combine remaining ingredients. Pour over cucumber mixture. Heat to boiling. Put in sterilized jars. Makes 8 pints.

1 Medium - sized melon, halved and seeded

5 oz. Cooked chicken breast, cubed

1 cup Sugar snap peas, halved crosswise

1/2 Cup Seedless grapes

1/4 cup Coarsely chopped walnuts

Lettuce leaves

1/4 Cup ranch dressing

1 tsp. Brown Sugar

Grated orange rind

Scoop out melon halves, leaving 1/4" shells. Chop scooped out melon into 1/2" cubes (1 cup ). Toss together melon cubes, chicken, peas, grapes and nuts. Mix dressing and toss with salad. Line melon shells with lettuce leaves and fill with salad. Serves 2.

This is delicious!! Even when our kids were young and didn't like vegetables, they loved this soup!

1 lb. fresh broccoli

1 onion -- finely chopped

2 Tbsp butter

2 Tbsp flour

4 cups chicken broth

1/2 cup cream ( or milk ) -- this is optional

salt & pepper to taste

Cut broccoli into 2" pieces. Saute onion in butter to soften. Stir in flour and stock.

Add broccoli, cover and simmer 20-minutes.

Puree mixture in blender until smooth (strain if necessary). Add cream and seasoning to taste.

HEAT AND SERVE (SERVES 6)

1 box twist pasta (or small shells)

1/2 chopped onion

1/2 chopped green pepper

1/2 chopped cucumber

1 chopped tomato

some chopped black olives

1 jar poppyseed dressing (Aunt Marie's is the best)

1 can tuna fish

Start the pasta in boiling water. In a large bowl, prepare the onions, green peppers, cucumber, tomato and black olives -- all chopped to your liking.

Pasta should be ready about now. Drain pasta, combine the pasta, tuna and veggies in a large bowl. Pour about 1/1 of the jar of dressing over pasta mixture. Mix well. Do NOT add too much dressing. You may want less than 1/2 a jar. You can always add later. Refrigerate or enjoy warm. Enjoy!

2 pks. dry yeast

1/4 Cup warm water

4 Tbs Honey

2 cups Large curd cottage cheese

2 Tbs Grated fresh onion

4 Tbs Butter, melted

4 Tbs Dill seed

1 Tbs Salt

1/2 Tbs Baking soda

2 eggs

4 to 4 1/2 cups Whole wheat flour

Dissolve yeast in warm water in mixing bowl. Add 1 Tbs honey and let stand five

minutes. Add cottage cheese, remaining honey, onion, butter, dill seed, salt and soda.

Mix well. Add eggs. Mix well. Beat in 3 cups flour. Add additional flour as needed.

Knead 10-12 minutes. Place dough in greased bowl; turn; cover; raise in warm place until double in bulk, about 1 hour. Punch down and shape into two loaves. Place in greased

loaf pans. Cover; raise until double in bulk, about 45 minutes. Bake at 350 degrees 40-50 minutes. Remove from pans immediately and cool on wire rack. Makes two loaves.

2/3 cup sugar

2 eggs

2 cups flour

1 cup yellow corn meal

1Tbs baking powder

3/4 tsp salt

4 Tbs melted butter

1 1/2 cup milk

1 pint blueberries, fresh or frozen

Mix all ingredients. Grease and bake in large loaf pan at 400 degrees for 1 to 1 1/4 hours.

Large Round Pumpernickel Bread (unsliced)

1 pint mayonaise

1 pint sour cream

2 Tbs dried onion flakes

2 tsp dill weed

1/2 tsp seasoned salt (optional)

2 Tbs parsley

Mix dip ingredients together and chill for about two hours. When ready to serve, cut circle in the top of loaf and hollow out. Break this bread into bite sized pieces and place around the outside of the loaf. Put the dip in the hole of the loaf. Enjoy!

Serves a lot!!

2 cup crushed pretzels (small sticks are easiest to crush)

3 Tbsp sugar

3/4 cup melted oleo

Blend above and press into 13x9" pan sprayed with Pam. Bake 7 minutes at 400 degrees (metal pan) or 375 degrees (glass pan). Cool.

1 -- 8 oz. square softened cream cheese

1 cup sugar

1 small container Cool Whip

Blend above and spread over cooled crust. Make sure it is sealed up to sides of dish. Chill.

1--6oz pkg strawberry jello

2 cups boiling water

2 pkgs (10oz.each) frozen strawberries undrained

1 small can crushed pineapple drained

Dissolve jello in water. Add berries and pineapple. Cool. Pour over cheese mixture. Chill.

1/2 Pint Sour Cream

28 oz. softened Cream Cheese

1 1/2 tsp dry mustard

1/2 Tbs Old Bay Seasoning

3 Tbs milk

3 tsp. Worchestire Sauce

3 shakes of garlic powder

juice of 1/2 lemon

4 Tbs Mayo

1 lb. crabmeat

grated cheese for topping

Mix all together (except crab) until smooth. Add crab and blend. Top with grated Monterey Jack Cheese. Bake at 300 degrees for 1 hour.

1 -- 6oz. box Long Grain & Wild Rice

1 -- can Cream of Mushroom Soup

1 1/4 cup water

1 -- 16oz. can Chinese Vegetables, drained

6 -- Lean Pork Chops

Black Pepper to taste

Mix contents of box, soup and water in a 2 quart casserole. Add Chinese vegetables. Arrange Pork Chops on top and sprinkle with black pepper to taste.

Bake 1 hour and 20 minutes at 350 degrees. Serve with Chinese noodles and soy sauce.

3 cups Wild Rice, Cooked

1 -- can Cream of Chicken Soup

1 -- can Cream of Mushroom Soup

2 cups Turkey, cubed

1 cup chopped celery, sauteed

1/2 cup onion, sauteed

Season to taste with salt, pepper and poultry seasoning.

Bake 1 hour at 350 degrees.

1 cup milk

3 eggs

2 Tbsp butter or margarine or roast beef drippings

1/2 tsp salt

1 cup flour

Turn oven to 425 degrees and put 2 to 3 tablespoons of roast beef drippings or melted butter or margarine into 9 x 9 x 2 square baking pan. Let pan warm in oven while preparing batter.

Mix the rest of the ingredients into a batter in a bowl. Pour batter into hot pan. Bake

until crisp and brown -- about 25 to 30 mins. Cut into squares and serve at once with Roast Beef. (Makes about 8 servings). I like it best when the edges are just a tad burned.

1 or 2 lbs. lean ground meat

1 or 2 Eggs

2 dozen oysters (canned oysters may be used)

1/2 cup pecans

1/2 cup raisins ( I leave the raisins out because I don't like raisins )

4 to 6 slices of "wet" bread -- make it soggy with water or milk.

Salt and Pepper to taste. Saute ground meat in frying pan and drain excess fat. Add oysters, pecans and raisins and cook until oysters are done. Add wet bread and mix in thoroughly. Beat eggs and add slowly so they blend with mixture. Serve when ready. DO NOT STUFF TURKEY WITH THIS DRESSING

1 pkg old fashioned French salad dressing mix (Good Seasons--oil and vinegar, Italian lite Dressing, French lite dressing)

2 cups cooked fresh shrimp or canned shrimp deveined (1 - 1 1/4 lbs. fresh shrimp or 1/2 lb. frozen precooked shrimp) (Milly used 2 lbs small fresh shrimp which she steamed) (Stir shrimp at least two times)

1/3 cup sliced sweet pickles

1 medium thinly sliced onion

1 1/2 Tbsp of pickling spices

Lettuce

Prepare salad mix as directed.

Toss shrimp, pickles and onions in a large bowl.

Pour dressing over all. Tie pickling spices in a couple thickness of cheese cloth.

Drop in center of mixture. Cover bowl.

Refrigerate overnight and keep refrigerated until serving time. Remove spices, drain,

Serve on lettuce.

2 cups chopped onion

1 cup butter

saute above together

8 cups cubed and cooked turkey

4 cloves garlic minced

1/2 cup flour

Pepper to taste

Add to above and saute 5 minutes

4 cans cream of chicken soup, add to above and simmer 10 minutes

add 4 cups sour cream,

chopped parsley

add to above and heat through.

Serves at least 4

4 cups cubed bread (or 6 slices) -- you can use slices whole

1/4 lb. sharp grated cheese

Layer bread and cheese in 1 1/2 quart casserole (I use 9"x9"x2" square pan, unbuttered)

Pour over it this mixture:

2 beaten eggs

1 1/3 cup milk

1/2 cup melted butter

1/4 tsp. salt

pepper to taste

1/2 tsp. salad mustard

Store in refrigerator for 4 to 12 hours before baking

Bake at 300 degrees for 1 hour

You may add cut-up cooked sausage, crumbled bacon, chopped ham, mushrooms --anything you want.

2 eggs, beaten

1/2 cup butter, softened

1 pt. sour cream

1 (12 oz.) Whole kernel corn, drained

2/3 (12 oz.) can Cream corn

1 box Jiffy corn bread mix

2 Tbs sugar

salt/pepper to taste

Mix together eggs, butter and sour cream until well-blended. Add corns and corn bread mix. Add sugar and seasonings. Pour into 12 x 9" baking dish. Bake at 350 degrees for 30-35 minutes.

16 medium unpeeled red potatoes -- quartered

2Tbs vegetable oil

1/2 Tsp Garlic Powder

1/2 Tsp onion powder

1/4 tsp salt, 1/8 tsp pepper, 1/8 tsp paprika

Put potatoes in 13 x 9 x 2" baking pan. Cover with above mixed ingredients until thoroughly coated. Bake at 400 degrees for 1 hour (stire after 30 mins).

Yields six servings.

1 pound ground beef

3 1/2 cups (32 oz jar) thick spaghetti sauce

1 1/2 cups water

2 cups (15 oz container) ricotta or small curd cottage cheese

3 cups (12 oz) shredded mozzarella or Monterey Jack cheese

1/2 cup grated Parmesan cheese

2 eggs

1/4 cup chopped parsley

1 tsp salt

1/4 tsp pepper

8 ounces Skinner Lasagne, uncooked

Brown beef in 3-qt saucepan, drain off excess fat. Add sauce and water, simmer about 10 minutes. Combine remaining ingredients, except lasagne, for filling. Pour about 1 cup sauce on bottom of 13x9x2 inch baking pan. Layer 3 pieces of uncooked lasagne over sauce (lasagne will expant to fill empty spaces). Cover with about 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of lasagne, sauce and cheese filling. Top with layer of lasagne and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 55 to 60 minutes. Remove foil, bake ten minutes longer. Allow to stand about 10 minutes before cutting for easier handling. 8 to 10 servings.

4 -- 1 3/4 to 2 lb. lobsters

3-4 stacks Ritz Crackers

2 sticks of butter

1tsp. Worchestershire Sauce

Salt & Pepper, fresh parsley, nutmeg

1 lb. scallops

2 celery stalks

Combine in large mixing bowl:

Ritz crackers, celery--finely chopped, 1 to 1 1/2 sticks melted butter

salt and pepper to taste

2 Tbs chopped parsley

1 tsp. nutmeg

scallops, chopped

Roe or fat from 2 lobsters' cavities

Break off claws and boil for 30 mins. Lay lobster on back and split open from mouth to tail with sharp knife.

Remove green tomale (fat) from 2 of the lobsters and add to stuffing mixture.

Clean lobster from head to toe, removing cord in tail. Rinse clean under tap water.

Add equal amounts of stuffing to each lobster.

Arrange on cookie sheets

Bake in pre-heated oven for 40 minutes at 350 degrees

Boil the claws at the same time in pot on top of stove.

Serve hot!!

(Editor's note -- I think we should all go to Gary's home for New Year's)

1 Eggplant

1# Bulk sausage

8 oz. Tomato sauce

1 Tbs minced onion

2 cups seasoned bread stuffing mix

Cut eggplant in half. Scoop out pulp, leaving 1/4" shell. Chop pulp. Brown sausage with onion and chopped pulp in skillet, stirring with fork. Add stuffing mix and stir to blend. Fill shells with sausage mixture. Cover with tomato sauce. Bake at 400 degrees for 15-20 minutes or until bubbling hot. Serves 4.

1/2 # Pasta -- broken

8 oz. Fresh mushrooms -- chopped

1/2 -- 6 oz. can black olives, chopped fine

6-8 oz. Feta Cheese -- crumbled fine

1/4 cup sun-dried tomatoes -- soak 5 minutes in 1 cup boiling water

1/4 -- 1/3 cup olive oil

Saute mushrooms in oil. Add tomatoes and some of the hot water to desired sauce consistency. Stire cheese into cooked, drained pasta. Stir in olives. Stir in mushrooms. Serve.

4 -- 6 lb. boneless pork loin

(When Ryan's Market has this on sale, buy a few and freeze them)

2 lbs yellow onions

1 1/4 tsp ground sage

Put pork roast (fat side up) on a rack in a shallow roasting pan (salt and pepper). DO NOT ADD WATER. DO NOT COVER. Roast 1 1/2 hours at 325 degrees.

Cook onions in 2" water in pan. Cover and cook until tender (approximately 20 mins). Drain. Mash onions coarsely, stir in sage and salt and pepper to taste. ( Reserve drippings for gravy if desired).

Mound onions into the roasting pan and put roast back on top of them. Roast 1 hour more. (More if roast is closer to 6 lbs.) Serves 6-8.

This makes a delicious winter dinner served with small red potatoes and a green vegetable. I serve it a lot for company or for special meals.

(Makes 8-10 servings)

2 lb. zucchini (6 cups, sliced)

1/2 cup chopped onion

1 cup shredded carrots (1/2 - 1 lb.)

1 can mushrooms

1 cup (8oz) sour cream

3/4 cup margarine (1 1/2 sticks)

1 -- 8 oz package of stuffing

1 can cream of chicken soup

Cook zucchini and onions 4-5 minutes until soft.

Mix in all other ingredients EXCEPT MARGARINE AND STUFFING MIX.

Melt margarine and add to stuffing mix.

Layer 1/2 of vegetable mix in 9x13" pan. Top with stuffing and repeat. Bake at 350 degrees for 1/2 hour.

1 lb. Pork sausage (bulk) -- cook, crumble, drain.

4 slices white bread

1 cup grated chedder cheese

6 eggs -- beaten

2 cups milk

1/4 tsp salt

1/2 tsp pepper

1 tsp dry mustard

In 2 qt. casserole (oblong) layer 2 slices of bread, broken into pieces.

1/2 of cheese, 1/2 sausage.

Repeat.

Combine all other ingredients and pour over casserole. Refrigerate overnight.

In the morning, heat uncovered in 350 degree oven for 45 minutes.

1/2 lb. ground beef or turkey

1/2 lb bacon coarsely chopped

1 cup chopped onion

1/2 cup ketchup

1 tsp dry mustard

3/4 cup cup brown sugar

2 tsp vinegar

1 lb. canned lima beans -- drained

1 lb. canned kidney beans -- drained

1 lb. canned pork and beans (UNDRAINED)

Fry ground beef. Fry chopped bacon. Drain fat from both. Mix all ingredients together. Cover and bake 1 1/2 hours at 325 degrees or on low in crockpot as long as desired.

Blend in large bowl:

2 cans cream of Shrimp Soup and 1/2 cup mayo

Add:

small grated onion

3/4 cup milk

1 1/2 cup diced celery

3 lb. cooked shrimp

5 oz. waterchestnuts

1 1/2 cup cooked rice

dash of salt and pepper, nutmeg, cayenne pepper

Combine and place in buttered dish. Top with slivered almonds and paprika (optional).

Bake uncovered at 350 degrees for 45 minutes.

4 cups broccoli florets

1 Tbs olive oil

2 cloves garlic, minced

4 large ripe tomatoes, peeled cored and chopped OR 1 large can (28oz.) low sodium tomatoes chopped with their juices.

2 Tbs golden raisins, chopped

1/8 tsp cayenne pepper

1 1/2 Tbs whole pine nuts or chopped almonds (optional)

6 oz. spaghetti or linguine

2 Tbs minced parsley

1) In a large saucepan, cook broccoli in boiling unsalted water to cover until just tender -- 2 to 3 minutes. Rinse under cold water, drain, set aside.

2) In large saucepan, heat olive oil over moderately low heat for about 30 seconds; add garlic and cook, uncovered, 'til golden -- about 3 minutes. Add tomatoes, raisins and pepper and simmer, uncovered for 15 minutes. Add nuts and simmer 5 minutes longer.

3) Meanwhile, back at the range, cook spaghetti according to package directions omitting the salt. Drain well and place in a large heated serving bowl.

4) Add broccoli to warm tomato sauce, tossing to heat through. Pour over pasta and sprinkle with parsley. (Serves 4)

4 slices North Carolina cured ham, cut about 1/4 inch thick, uncooked

2 Tsp butter or margarine

1 tsp sugar

1/2 cup water

Place ham slices in unheated skillet. Turn heat to medium setting. Cook 2 to 4 minutes on each side or until lightly browned. (Overcooking cause ham to be hard). Put butter in skillet just as you turn the ham slices. Remove ham from pan. Pour drippings into gravy bowl. Do not loosen ham particles from pan. Add sugar to the pan. When sugar begins to brown, add water and stir rapidly. Loosen ham particles as you stir. Heat to boiling. Mix into ham drippings and serve immediately. Red Eye Gravy is delicious served over ham slices or grits. Serves 4.

(Our Best Recipes, First Baptist Church, Cary, North Carolina, 1982)

DELICIOUS DESSERTS

1 Cup Chopped Walnuts } Mix well

1 Box Yellow Cake Mix } and pat down

1 Egg } in greased 9 X 13 " pan

1 Stick Melted Margarine }

Mix (1) 8 oz. cream cheese

(2) Eggs

(1) 1 lb box powdered sugar

Mix Well

Pour over cake mixture

Bake 45 minutes at 350 degrees

Cream 1/2 cup butter (or margarine), 1 cup sugar and a pinch of salt

Add: 2 beaten eggs

1 cup sour cream

Sift and add 2 cups flour

1 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Vanilla

(Add nuts if desired)

Topping: 1/4 cup sugar

1 Tsp Cinnamon

Bake in greased loaf pan at 350 degrees for 1 hour

1/2 cup margarine or butter

1 1/2 cups graham cracker crumbs

1 -- 14 oz. can Eagle Brand Sweetened Condensed Milk ( not evaporated milk)

1 -- 6 oz. package semi-sweet chocolate chips

1 -- 3 1/2 oz. can flaked coconut ( 1 1/3 cups)

1 cup chopped nuts

Preheat oven to 350 degrees (325 degrees for glass dish). In 13 x 9" baking pan, melt margarine in oven. Sprinkle crumbs over margarine, pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients, press down. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Cover loosely at room temperature.

(Makes 24 to 36 bars)

1 pkg (18.25 oz) spice or yellow cake mix

1 can (21 oz.) apple pie filling

3 eggs

3 Tbsp sugar

1 tsp ground cinnamon

Preheat oven to 350 degrees. Blend together cake mix, pie filling and eggs in large mixer bowl. Beat at medium speed 2 minutes. Combine sugar and cinnamon. Spread half the batter in greased 13 X 9" pan. Sprinkle with half the cinnamon-sugar. Repeat with remaining batter and cinnamon-sugar. Bake 30-35 minutes until wood tooth pick inserted in center of cake comes out clean. Cool. Makes 12 servings. Best if served warm.

Back in the late 70's when I was a TV news director in Albany, NY, a local caterer from Troy, NY was doing a cooking segment for the station's noon newscast. Art Ginsburg approached me about helping syndicate his segment nationwide. I sent his video tape to five of my news director friends around the country. They all ended up buying the segment from Art. Thus, Mr. Food went national. Needless to say, he got out of the catering business and went into show business. Today, his cooking segment is syndicated on about 100 TV stations around the country. The following is his most requested recipe. It's a Thanksgiving and Christmas tradition to make this dessert in my household. If you like chocolate, you can't beat it.

1 box (19.8 oz) fudge brownie mix

1/4 to 1/2 cup coffee liqueur (or use a mixture of 1 tsp. sugar and 4 TBLS leftover black coffee)

3 packages (3.5 oz each) instant chocolate mousse (Jello brand makes it best for some reason)

8 chocolate-covered toffee candy bars (1.4 oz. each) (Heath bars are best, but you can use Skor)

1 container (12oz) frozen whipped topping (Cool whip), thawed.

Preheat oven according to brownie package directions. Bake brownies according to package directions; let cool. Prick holes in the tops of brownies with a fork and pour the coffee liqueur or coffee over brownies; set aside. Prepare chocolate mousse according to package directions. Break candy bars into small pieces in food processor or by gently tapping the wrapped bars with a hammer ( I prefer the hammer method). Break up half the brownies into small pieces and place in the bottom of a large glass bowl or trifle dish. Cover with half the mousse, then half of the candy pieces, and then half the whipped topping.

Repeat another layer with the remaining ingredients.

3/4 cup vegetable shortening

1 cup firmly packed brown sugar

1/2 cup granulated sugar

1 egg 1/4 cup water

1 tsp. vanilla

Beat the above together (beat well). Add 3 cups oats uncooked, 1 cup all purpose flour, 1 tsp. salt, 1/2 tsp baking soda, mix well. Drop by rounded teaspoon onto greased cookie sheet. Bake at 350 degrees for 10-15 minutes.

For variety, add chopped nuts, raisins, chocolate chips or coconut. Makes about 5 dozen.

2/3 cup pancake syrup

1/2 stick oleo, softened

3 oz. pkg cream cheese, softened

1 egg

2 cups flour

1 1/3 cup chopped nuts

1 tsp baking powder

1 1/4 tsp. salt (optional)

1/3 cup fruit preserves

Preheat oven to 350 degrees. Beat first 4 ingredients until smooth. Add dry ingredients and mix well. Chill 10 minutes.

Roll into 1" balls, place on ungreased cookie sheet. Press center of each with thumb. Fill with preserves. Bake 9-11 minutes. Cool completely. Sprinkle with powdered sugar (if desired). Store loosely covered.

(from Women's Day, December 1990)

1 can sweetened condensed milk, 1 small can frozen lemonade, 1 large cool whip frozen,1 graham cracker crust.Mix first 3 ingredients and pour into crust. Place in refrigerator 4 hours.

1 pkg lady fingers (or stale cake). Spread jam (strawberry or raspberry) on one side.

Place on sides and botton of trifle dish. Soak with sherry. Make one package instant jello vanilla pudding. Pour over lady fingers. Top with any cut up fruit (either fresh or drained fruit cocktail, sliced bananas). Refrigerate. Before serving, top with Cool Whip or whipped cream. Decorate with cherries.

1 1/2 cup sugar

1/2 cup shortening

1/4 cup molasses

1 egg

1 tsp nutmeg

1 tsp cloves

1 tsp giner

1 tsp cinnamon

3/4 tsp salt

1 1/2 tsp baking soda

3 cups flour

1 cup raisins

1/3 cup water

egg yolk for glaze

Combine sugar, shortening, molasses, egg and beat until smooth. Mix spices, salt, soda, flour and mix with raisins. Add flour mixture to egg mixture with water to make a soft dough. Shape dough into 3 'logs' about 12 inches long on greased cookie sheet. Flatten them a bit. Brush tops with beaten egg yolk. Bake 20 minutes at 375 degrees. Let cool. Slice logs into 2 or 34 pieces.

2 cups flour

1/2 tsp baking powder

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

1 tsp soda

1/2 tsp salt

1 cup shortening

2 cups rolled oats

6 oz. chocolate bits

Cream shortening and sugars. Add vanilla and eggs; beat. Combine flour, soda, baking powder and salt; add to creamed mixture. Stir in rolled oats and chocolate bits. Drop by teaspoonsful on greased cookie sheet. Bake at 350 degrees about 11 minutes. Makes about 5 dozen.

1 1/2 cups all purpose flour

1 1/2 cups packed brown sugar, divided

1/2 cup butter, softened

1 cup pecan halves

2/3 cup butter

1 cup milk chocolate pieces

Preheat oven to 350 degrees. In large mixer bowl, combine flour, 1 cup brown sugar and 1/2 cup butter. Beat 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13 x 9 inch baking pan. Sprinkle nuts evenly over crumb mixture.

In small saucepan, combine 2/3 cup butter and remaining 1/2 cup brown sugar. Cook and stir over medium heat until entire surface is bubbly. Cook and stir up to 1 minute more. Pour over crust, spreading evenly. Bake 18 to 20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly. Cool completely on wire rack. Cut into bars. (makes 4 dozen bars)

1/2 cup margarine

1 cup sugar

2 eggs

1 cup sour cream

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 can whole berry cranberry sauce

1 tsp. almond extract

1/2 cup chopped walnuts

Glaze: 3/4 cup confectioner's sugar, 2 Tbs hot water, 1/2 tsp almond extract.

Cream margarine with sugar. Add eggs and beat thoroughly. Sift dry ingredients and add to creamed mixture alternately with sour cream. Add almond extract. Put one layer of batter into floured and greased tube pan. Add half of cranberry. Repeat and sprinkle walnuts on top. Bake at 350 degrees for 50-60 minutes.

Brought this recipe from New York City. It's a family favorite.

Prepare Graham Cracker crust and bake accordingly.

Filling: 2 pkgs. 8 oz. cream cheese, 2 eggs, 1/2 cup sugar, 1 tsp. vanilla

Beat until smooth, pour into crust and bake at 325 degrees for 20 minutes.

Topping: 1 8oz. cream cheese, 2 tsp. sugar, 1 tsp. vanilla

Mix and spread evenly on pie and bake an additional 10 minutes.

4 cups sugar

4 cups brown sugar

4 cups shortening

8 eggs

4 cups peanut butter

16 Tbsp. milk

4 tsp. vanilla

14 cups flour

4 tsp. soda

4 tsp. salt

Shape dough into balls. Roll in sugar and bake on ungreased cookie sheet at 375 degrees for 10-12 minutes. Immediately top each cookie with a Hershey's kiss or star pressing down firmly.

1 cup white sugar

1 cup packed brown sugar

1/2 cup soft oleo

2 eggs

1 teaspoon vanilla

3 cups sifted flour

1 tsp. soda

1/2 tsp. salt

1 cup chopped nuts

Mix thoroughly sugars, shortening, and vanilla. Sift together flour, soda, salt and stir in. Add nuts. Shape level tablespoons of dough into balls. Place on ungreased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 mins at 375 degrees. Makes 5 dozen. Cookies will be quite hard.

4 cups flour, 1 cup Sugar, 2 cups butter, 1 cup ground blanched almonds

Mix together until pliable. Take small pieces and roll and cut into shapes. Bake on ungreased baking sheet at 300 degrees only until light in color (about 20 minutes). Sprinkle with powdered sugar. (Makes about 5 dozen)

1/2 cup soft butter or margarine

3/4 cup sugar

1 1/4 cups sifted all-purpose flour

1 can (1lb, 4 oz.) crushed pineapple, well-drained

1 egg, well beaten

1 Tbs butter or margarine, melted

1/2 tsp vanilla extract

1 can (3 1/2 oz) flaked coconut

Preheat oven to 350 degrees. In small bowl of electric mixer, at medium speed, cream butter with 1/4 cup sugar until light and fluffy. Gradually beat in flour, to form a soft dough.

Press dough evenly on bottom and 1/2 inch up sides of 9-by-9-by-1 3/4 inch ungreased pan.

Bake 15 minutes, or until golden-brown. Let cool.

Spread pineapple evenly over crust.

Add rest of sugar to egg; beat just until blended. Add melted butter, vanilla, coconut.

Spread mixture over pineapple; bake 20 minutes, or until top is golden brown.

When cool, cut into 1 1/2 inch squares.

(Makes 3 dozen)

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