Crunchy Fudge Bars
April 29, 2009 
1 (12 ounce) package butterscotch chips
1 (12 ounce) package chocolate chips
1 cup peanut butter
8 cups Rice Krispies
1 cup powdered sugar
4 Tablespoons butter or margarine
2 Tablespoons water
Directions:
Grease 9×13-inch pan. Melt butterscotch chips with peanut butter over low heat until melted. Remove. Add Rice Krispies until well coated. Press half of mixture into pan. Chill in refrigerator while preparing fudge. Set rest aside. Combine chocolate chips, sugar, butter or margarine, and water. Stir over low heat until melted and well blended. Spread over chilled mixture. Spread remaining cereal mixture over top. Press gently. Chill. Remove from refrigerator 10 minutes before cutting.
~ Cindy Seefeldt
Ashton’s Peach Cream Pie
April 29, 2009 
1 cup canned milk
2/3 cup sugar
1 Tablespoon cornstarch
3 egg yolks
1 cup mashed peaches, cooked or canned
1 Tablespoon lemon juice
1 pie shell
Directions:
Scald milk and sugar. Mix with cornstarch (add small amount of milk mixture to cornstarch first, then pour into the remainder of milk mixture), cook until thickened. Add 3 egg yolks (use same method as above), cook 5 minutes. Stir in mased peaches and add lemon juice. Pour into cooked shell and refrigerate several hours.
~ Ashton Dooley
Mom’s Pecan Pie
April 29, 2009 
2/3 cup white sugar
2 eggs
1 heaping Tablespoon flour
1/2 teaspoon vanilla
1 cup white syrup
4 Tablespoons butter,melted
1/2 teaspoon salt
1 cup pecans
Directions:
Beat eggs and add each ingredient one at a time. Line unbaked pie shell with nuts and pour mixture over nuts. Bake in 350 degrees oven for 40-45 minutes.
~ Lynn Headrick
Bird’s Nest Apple Pie
4-5 medium apples, peeled and sliced
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon creamof tartar
1 cup sour milk
2 egg whites
Topping:
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Directions:
Divide apples between 2 greased (9-inch) pie plates; set aside. In a mixing bowl combine flour, sugar, baking soda, cream of tartar, sour milk and egg whites; mix well. Divide batter and pour over apples. Bake at 350 degrees for 25-30 minutes or until lightly brown. Invert onto serving plate. Combine topping ingredients; sprinkle over apples. To sour milk: To 1 tablespoon white vinegar, add enough milk to equal 1 cup. Let stand 5 minutes.
~ Phyllis Stewart
Peach Cream Pie
1/2 cup flour
3/4 cup sugar
Pinch salt
1/2 pint whipping cream
1 cup (very thin slices) peaches
1 unbaked pie shell
Blend all ingredients except peaches. Set aside. Place peaches into the pie shell. Pour cream mixture over and bake 50 minutes at 350 degrees. Make sure it has thickened.
~Arlene Storms
Tuna Noodle Casserole
1 (8 ounce) package noodles
1 (10 ounce) can cream of mushroom soup
1 cup grated cheese
1 cup milk
2 (7 ounce) cans tuna
Pepper
Cook noodles according to package directions. Combine noodles, soup, milk, tuna and cheese; pepper to taste. Heat in oven until mixture is well heated and cheese is melted. Makes 6 servings.
Fresh Salmon with Olive Oil and Herbs
Ingredients
1 – 2 tbsp extra-virgin olive oil15 – &Quantity2; ml extra-virgin olive oil
Six 6-ounce fresh salmon fillets
1/2 cup extra-virgin olive oil
Juice of 2 lemons
Juice of 2 limes
2 tbsp chopped fresh Italian parsley
2 tbsp chopped fresh cilantro30 ml chopped fresh cilantro
2 tbsp chopped fresh dill30 ml chopped fresh dill
Salt and pepper to taste
Use Metric Measurements
PreparationHeat and brush a grill with the 1 – 2 tablespoons oil. Grill the fillets, skin-side up, for 4 minutes on each side.
In a small bowl, mix together the 1/2 cup oil, lemon juice, lime juice, herbs, salt, and pepper. Set aside.
Preheat oven to 350° F. Remove the grilled fillets and place in a large shallow baking pan. Brush the fillets with the reserved sauce and bake for 3 – 4 minutes, or until the fillets flake easily with a fork. Serve immediately
Stewed String Beans
Ingredients:
2 pounds string beans, washed, cut in half
2 cups chopped onions
2 Tablespoons olive oil
1 small can tomatoes (or tomato sauce)
Dill and mint to taste
Salt and pepper to taste
Water
Directions:
1. Cook beans in water to cover.
2. Saute onions in heated oil until golden. Add tomatoes to onions. Simmer for 1/2 hour.
3. Add mixture to string beans. Add herbs and seasonings.
4.Cook until tender.
Serves 8
Sweet and Sour String Beans
Ingredients:
1 can or 1 bag of frozen, French styled string beans, drain
2 Tablespoons water
1/4 cup cider vinegar
1/3 cup sugar
4 pieces of bacon
Directions:
1. Cook beans, drain.
2. Combine water, cider vinegar and sugar in saucepan. Heat to simmer and then add string beans
and four pieces of bacon (diced and fried).
Serves 4
String Bean Vinaigrette Salad
Ingredients:
2 pounds fresh string beans
Salt to taste
1 large onion, thinly sliced
3 sweet red peppers, thinly sliced
Vinaigrette:
1/3 cup fat-free Italian dressing
3 tablespoons chopped fresh dill
1/4 teaspoon pepper to taste
1 teaspoon salt or to taste
Directions:
1. In a large saucepan cook the string beans in boiling salted water for 7 minutes. Drain the beans
and cool in cold water. Toss the onion and red pepper slices with the green beans.
2. To make the vinaigrette, in a jar with a tight fitting lid, thoroughly combine Italian dressing,
salt, pepper and dill.
3. Pour dressing over vegetables and serve.
Serves 8
