OLD SANTA FE SOUP

8-oz cubed low-fat cheddar cheese

1 lb. lean ground beef, browned and drained

1 can whole-kernel corn, undrained

1 can kidney beans, undrained

1 can diced tomatoes with green chilies

1 can no-salt-added stewed tomatoes

2 tbsp Taco seasoning mix

Combine all ingredients in slow-cooker or crock pot.  Cover and cook on low for 6-7 hours or high for 3 hours.  This is good served with corn chips or softened tortillas.

CHOCOLATE PIE

1 cup Equal Sugar-Lite

1/2 cup baking cocoa

5 tbsp cornstarch

3 cups milk

3 egg yolks, beaten

1 tsp vanilla extract

1 tsp butter

1 baked 9-inch pie shell

Whipped cream for garnish, if desired

Mix together Equal, cocoa and cornstarch.  Set aside.  Pour milk into a medium-sized heavy saucepan and heat until warm.  Remove 1/2 cup milk and add the yolks; beat until smooth.  Add mixture back into milk and stir constantly.  Stir in cocoa mixture and continue stirring.  Cook, stirring frequently, until thickened.  Remove from heat and add vanilla and margarine.  Stir until mixed well.  Pour into pie shell.  Before serving, top with whipped cream.  (For diabetics, use Sugar-Free Whipped Topping.)  Garnish with dark chocolate curls, if desired.

Enjoy!

BEEF AND RICE HOT DISH

1 lb hamburger meat1 med onion, chopped1/2 cup chopped green pepper1/2 tsp saltpinch pepper1 1/2 cups uncooked instant rice1 can (14 1/2 oz)stewed tomatoes1 can (8 oz) tomato sauce1 1/2 cups hot water1 tsp prepared mustard

In a large skillet, brown hamburger meat and drain. Add onion, green pepper, salt and pepper to skillet and cook over medium heat until vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serves 4.

SAUCY CARROTS

5 large carrots1 tbsp butter1/4 cup honey1 tbsp brown sugar1 tsp lemon juiceScrape and slice carrots. Cook carrots in small amount of water until tender crisp. Drain. Melt butter and add sugar. Stir until sugar is dissolved. Add remaining ingredients. Mix well. Add carrots and let simmer 20 minutes, stirring occasionally.OLD FASHIONED SUGAR CREAM PIE1 cup sugar1/2 cup flour (or cornstarch and cold water)1 1/4 cups hot waterdash saltnutmeg1 unbaked pie shellPreheat oven to 350 degrees.Mix sugar and flour together. Add hot water and salt. Mix together and pour into pie shell. Dot with butter and sprinkle nutmeg over the top. Bake at 350 degrees until done.Enjoy!

BEEF AND RICE HOT DISH

1 lb hamburger meat1 med onion, chopped1/2 cup chopped green pepper1/2 tsp saltpinch pepper1 1/2 cups uncooked instant rice1 can (14 1/2 oz)stewed tomatoes1 can (8 oz) tomato sauce1 1/2 cups hot water1 tsp prepared mustard

In a large skillet, brown hamburger meat and drain. Add onion, green pepper, salt and pepper to skillet and cook over medium heat until vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serves 4.

SAUCY CARROTS

5 large carrots1 tbsp butter1/4 cup honey1 tbsp brown sugar1 tsp lemon juiceScrape and slice carrots. Cook carrots in small amount of water until tender crisp. Drain. Melt butter and add sugar. Stir until sugar is dissolved. Add remaining ingredients. Mix well. Add carrots and let simmer 20 minutes, stirring occasionally.OLD FASHIONED SUGAR CREAM PIE1 cup sugar1/2 cup flour (or cornstarch and cold water)1 1/4 cups hot waterdash saltnutmeg1 unbaked pie shellPreheat oven to 350 degrees.Mix sugar and flour together. Add hot water and salt. Mix together and pour into pie shell. Dot with butter and sprinkle nutmeg over the top. Bake at 350 degrees until done.Enjoy!

BEEF AND RICE HOT DISH

1 lb hamburger meat1 med onion, chopped1/2 cup chopped green pepper1/2 tsp saltpinch pepper1 1/2 cups uncooked instant rice1 can (14 1/2 oz)stewed tomatoes1 can (8 oz) tomato sauce1 1/2 cups hot water1 tsp prepared mustard

In a large skillet, brown hamburger meat and drain. Add onion, green pepper, salt and pepper to skillet and cook over medium heat until vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serves 4.

SAUCY CARROTS

5 large carrots1 tbsp butter1/4 cup honey1 tbsp brown sugar1 tsp lemon juiceScrape and slice carrots. Cook carrots in small amount of water until tender crisp. Drain. Melt butter and add sugar. Stir until sugar is dissolved. Add remaining ingredients. Mix well. Add carrots and let simmer 20 minutes, stirring occasionally.OLD FASHIONED SUGAR CREAM PIE1 cup sugar1/2 cup flour (or cornstarch and cold water)1 1/4 cups hot waterdash saltnutmeg1 unbaked pie shellPreheat oven to 350 degrees.Mix sugar and flour together. Add hot water and salt. Mix together and pour into pie shell. Dot with butter and sprinkle nutmeg over the top. Bake at 350 degrees until done.Enjoy!

APPLE RAISIN HERB STUFFING & TURKEY

This recipe is from an old rural Midwestern Electrical Co-op Newsletter.12-14 lb turkey, thawed8 cups dried bread cubes (10-13 slices of bread)3 cups Granny Smith apples, cored and chopped3/4 cup golden raisins1/3 cup chopped onion1/3 cup chopped fresh parsley1 1/2 tsp rubbed sage1 tsp dried thyme1 tsp dried rosemary1 cup chicken broth6 tbsp margarine, melted

Combine bread cubes, apples, raisins, onion, parsley and herbs. Add broth and margarine. Toss to mix. Stuff seasoned turkey and roast according to turkey package directions.

PARADISE PUMPKIN PIE

This recipe is from a 1975 edition of “The Workbasket” magazine. This magazine is no longer on the market but used to be a favorite of homemakers everywhere, especially in the rural areas.

1 (8 oz) pkg cream cheese1/4 cup sugar1/2 tsp vanilla1 egg1 1/4 cups canned or cooked pumpkin1/2 cup sugar1 tsp cinnamon1/4 tsp ginger1/4 tsp nutmegdash of salt1 cup evaporated milk2 eggs, slightly beaten1 9-inch unbaked pastry shell with high edges

Combined softened cream cheese, 1/4 cup sugar and vanilla; mixing until well blended. Add 1 egg; mix well. Cover botton of pastry shell with mixture. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 65 to 70 minutes or until done. Cool. Brush with maple syrup; decorate with nuts, if desired.

Enjoy!

CHERRY DEVIL’S FOOD CAKE

1 box Devil’s Food cake mix2 cups frozen whipped topping, thawed1/2 cup chopped maraschino cherries1 recipe of your favorite chocolate frostingPreheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Prepare cake mix as directed on package. Divide the batter evenly between the two pans. Bake and cool as directed on the package.

Fold the maraschino cherries into the whipped topping. Spread over the top of one of the layers. Top mixture with the second cake layer. Frost with the chocolate frosting. Store cake in the refrigerator.

BITTERSWEET CHOCOLATE CAKE

1 1/2 cups cake flour1 1/2 cups sugar1 cup buttermilk1/3 cup shortening3 egg whites3 squares unsweetened chocolate, melted1 tsp baking soda1 tsp saltPreheat oven to 350 degrees.Grease and flour two 8-inch round cake pans. Into a large mixing bowl measure all ingredients; mix with electric mixer at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed for 5 minutes, occasionally scraping bowl. Pour batter into pans and bake 30 to 35 minutes. Cool layers in pans on wire racks for 10minutes. Remove cakes from pans and cool completely on wire racks. Frost with your favorite frosting.

DUTCH MOCHA CHOCOLATE CAKE

3 cups sifted cake flour1 tsp baking soda3/4 cup cococa2 3/4 cups sugar1/2 tsp salt1 cup hot coffee1 cup sweet butter1 cup sour cream2 tsp vanilla5 egg whites

Preheat oven to 350 degrees.Thoroughly grease three 9-inch cake pans. Combine flour, baking soda, and salt together and sift three times. Combine cocoa, 1/2 cup of the sugar, and coffee. Cool. Cream butter and 1 1/2 cups of the sugar until light and fluffy. Add cocoa mixture, sour cream, and vanilla. Add flour mixture, stirring until smooth. Beat egg whites with remaining sugar until stiff. Fold into the batter. Pour batter into pans and bake for 30 minutes. Cool and remove from pans. Frost with your favorite frosting.

Enjoy!

CHERRY DEVIL’S FOOD CAKE

1 box Devil’s Food cake mix2 cups frozen whipped topping, thawed1/2 cup chopped maraschino cherries1 recipe of your favorite chocolate frostingPreheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Prepare cake mix as directed on package. Divide the batter evenly between the two pans. Bake and cool as directed on the package.

Fold the maraschino cherries into the whipped topping. Spread over the top of one of the layers. Top mixture with the second cake layer. Frost with the chocolate frosting. Store cake in the refrigerator.

BITTERSWEET CHOCOLATE CAKE

1 1/2 cups cake flour1 1/2 cups sugar1 cup buttermilk1/3 cup shortening3 egg whites3 squares unsweetened chocolate, melted1 tsp baking soda1 tsp saltPreheat oven to 350 degrees.Grease and flour two 8-inch round cake pans. Into a large mixing bowl measure all ingredients; mix with electric mixer at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed for 5 minutes, occasionally scraping bowl. Pour batter into pans and bake 30 to 35 minutes. Cool layers in pans on wire racks for 10minutes. Remove cakes from pans and cool completely on wire racks. Frost with your favorite frosting.

DUTCH MOCHA CHOCOLATE CAKE

3 cups sifted cake flour1 tsp baking soda3/4 cup cococa2 3/4 cups sugar1/2 tsp salt1 cup hot coffee1 cup sweet butter1 cup sour cream2 tsp vanilla5 egg whites

Preheat oven to 350 degrees.Thoroughly grease three 9-inch cake pans. Combine flour, baking soda, and salt together and sift three times. Combine cocoa, 1/2 cup of the sugar, and coffee. Cool. Cream butter and 1 1/2 cups of the sugar until light and fluffy. Add cocoa mixture, sour cream, and vanilla. Add flour mixture, stirring until smooth. Beat egg whites with remaining sugar until stiff. Fold into the batter. Pour batter into pans and bake for 30 minutes. Cool and remove from pans. Frost with your favorite frosting.

Enjoy!

DOUBLE DELIGHT PEANUT BUTTER COOKIES

This recipe was cut from an old magazine.1/4 cup dry roasted peanuts, chopped finely1/4 cup granulated sugar1/2 tsp ground cinnamon1/2 cup creamy peanut butter1/2 cup powdered sugar1 roll (approx. 16 oz) refrigerated peanut butter cookie doughPreheat oven to 375 degrees. In a small bowl, mix peanuts, granulated sugar and cinnamon. Set bowl aside. In a second small bowl, stir together the peanut butter and powdered sugar until completely well blended. Shape mixture into 24 balls. Cut the roll of cookie dough into 12 even sized slices. Cut each slice in half crosswise and flatten slightly. Shape one piece of the cookie dough slices completely around one of the 24 balls you made. Cover the ball completely. Roll each covered ball in the peanut, sugar, cinnamon mixture. Gently pat the mixture completely onto the balls. On an ungreased cookie sheets, place the balls 2-inches apart. Grease the bottom of a small drinking glass and place into remaining peanut mixture. With the bottom of the glass flatten each cookie. Sprinkle any remaining peanut mixture on the tops of the cookies and press in lightly. Bake for 7 to 12 minutes at 375 degrees or until the edges are golden brown.

VAL’S PEANUT BUTTER CINNAMON COOKIES1 cup sifted flour1/2 tsp salt1 tsp cinnamon1/2 tsp soda1/2 cup soft oleo1/2 cup brown sugar, packed1/2 cup white sugar1/2 cup creamy peanut butter1 egg 1 tsp vanillaPreheat oven to 350 degrees. Sift together flour, salt, cinnamon, and soda. Cream together the oleo, sugars, peanut butter, egg, and vanilla. Add the sifted dry ingredients to the creamed mixture. Mix together well. Drop by rounded teaspoonful onto greased cookie sheet and flatten with a fork. Baking time is approximately 12 minutes at 350 degrees.Happy Baking and Enjoy!

APPLE BREAD

2 tbsp butter1/2 cup sugar1 tsp cinnamon1 apple1 pkg active dry yeast3/4 cup warm water1/4 cup sugar1 tsp salt1 cup all-purpose flour1 egg1/4 cup shortening1 1/4 cups all-purpose flour

Melt butter in pan. Mix 1/2 cup sugar and cinnamon and sprinkle over butter. Cut apple into thin slices and arrange in rows on sugar mixture. Sprinkle a few raisins over apples if you want. Stir together with spoon in a large bowl yeast and warm water. Add 1/4 cup sugar, salt and 1 cup flour. Beat 2 minutes or until batter drops from spoon in sheets. Add egg, shortening and rest of flour and beat until smooth. Drop batter by small spoonfuls over apples in pan. Cover pan and let rise in a warm place until double, 50 to 60 minutes. Heat oven to 375 degrees. Bake 30 to 35 minutes or until brown. Immediately remove cake from pan by turning upside down onto serving plate. Use a 9x9x2-in pan.

PUMPKIN PECAN BREAD

This is a recipe that came in an old mailing from the American Heart Association many years ago.3 1/2 cups all-purpose flour2 tsp baking soda1 1/2 tsps salt1 1/2 tsps cinnamon1 tsp nutmeg1 cup sugar1 cup oil4 eggs or egg substitutes (or 8 egg whites)2/3 cup water2 cups canned pumpkin1 cup chopped pecans

Sift together the flour, soda, salt, cinnamon, and nutmeg. Add sugar to flour mixture and mix thoroughly. Make a well in the center of the dry ingredients and add all at once the following ingredients: oil, eggs, water and pumpkin. Mix well then add in the pecans. Pour batter into 4 8×4-inch loaf pans, filling each pan about half full. Bake at 350 degrees for one hour or until a wooden toothpick inserted in the center of the loaf comes out clean.Yield: 4 loaves 1/16 of a loaf equals approximately 85 calories

Enjoy!

MOM WILBURN’S CHOCOLATE MERINGUE PIE This recipe was from the mother of the Country Music Duo and Grand Old Opry stars, “The Wilburn Brothers”. She said it was the pie she baked most often when they were boys growing up in Missouri.

1 cup sugar 4 tbsps cocoa, level 4 tbsps flour, level Yolks of 3 large eggs, save whites for meringue 1/4 stick butter or margarine 1 1/4 cups sweet milk 1 tsp vanilla 1 9″ pie shell, baked

Combine the sugar, cocoa, flour, and 1/4 cup of the milk; mix well. Add the egg yolks and remaining milk, butter and vanilla. Cook in a double boiler until thick. Pour into the baked pie shell. Cover with the meringue topping listed below.

For the Meringue Topping:

3 large egg whites 1/4 tsp vanilla 2 1/2 tbsps sugar

Beat the egg whites until stiff. Add the vanilla and 1/2 tablespoon of the sugar. Continue to beat. Gradually beat in the remaining sugar. Pile the meringue on the pie, spreading all the way to the crust to seal the edges. Bake in a 300 degree oven until the meringue is browned, about 8 to 10 minutes.

Lemon Pie with Meringue This recipe is a clipping from an old women’s magazine.

1 lightly baked pie crust shell 1 1/3 cups sugar 1/3 cup cornstarch 1 1/2 cups lukewarm water Yolks of 5 large eggs, reserve whites for meringue 1 tbsp grated lemon zest 1/2 cup fresh lemon juice 2 tbsps cold butter, cut into small pieces

In a 2-quart saucepan, mix sugar with cornstarch. With a wire whisk, stir in 1 1/2 cups lukewarm water, egg yolks and lemon juice. Bring mixture to a gentle boil while stirring. Boil, stirring, for approximately 1 minute until translucent and thick. Remove from heat, stir in the zest and butter until butter is melted and blended in. Pour into the lightly prebaked crust. Make meringue and top pie.

Meringue:

Whites from the 5 large eggs used in pie 1/2 tsp cream of tartar 3/4 cup sugar

Beat egg whites and cream of tartar in a large bowl on low speed of electric mixer until they form soft peaks. Increase speed to medium-high and add sugar, a little at a time, beating just until stiff peaks form. Spoon meringue over the lemon filling and spread to the edges sealing to pie crust. Make decorative swirls in meringue. Bake 20 minutes at 350 degrees until browned. Cool completely. Refrigerate until serving time. Leftovers should also be refrigerated.

Enjoy!