Nuthorns

1 cake large yeast
2 tsp sugar
1 cup of can milk
3/4 cup mlik
1/3 water (a little more milk)

Crumble yeast into lukewarm milk to which 2 tsp sugar was added.
Let rise 15 minutes

4 eggs beaten
1 lb oleo-soft
2 tsp salt
8 cups sifted flour (or a little more!)

Put oleo in bowl to soften, add sugar. Mix together (Don't add all at once). Yeast mix and flour-alternate in the oleo and eggs until smooth.

Roll size of walnut. Roll ball in sugar not to thin.

Fill with walnut, apricot-add 1 tsp of flour to mix or poppyseed.

Bake at 325 to 350 degrees

Roll in sugar

Old-fashioned Sugar Cookies

3 cups regular all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup (2 sticks) butter
2 eggs
1 cup sugar
1 tsp lemon extract OR 1 tsp grated lemon peel

In a mixing bowl sift together flour, baking soda and baking powder. On low speed of mixer cut in butter until mixture resembles cornmeal. In a small mixing bowl beat eggs; add sugar and lemon extract and beat thoroughly. Blend egg mixture into flour-butter mixture. Chill dough.

On lightly floured surface roll dough to 1/8-inch thickness; cut with floured cookie cutters. With wide spatula transfer to baking sheet. Sprinkle with sugar if desired. Bake in a preheated 375 degree oven 6-8 minutes or until lightly browned. Remove immediately to wire rack to cool.

Decorate with frosting instead of or in addition to sugar if desired.

Yield: 6 dozen

Pinwheel Cookies

1 cup (2 sticks) butter
1 cup confectioners' sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 cups regular all-purpose flour
1 tsp. salt
Red food color

In a mixing bowl cream butter; gradually add sugar and beat until light and fluffy. Beat in egg and extracts. Sift together flour and salt; gradually add to creamed mixture. Divide dough for ease in handling. Between two pieces of waxed paper roll each half into a rectangle about 14 x 10 inches. Place red dough on top of light. Roll lightly. Starting from longer side, roll up tightly. Chill. Cut into about 1/8-inch slices; place on baking sheet. Bake in preheated 375 degree oven 7-10 minutes. Remove to wire rack to cool.

Yield: approximately 5 1/2 dozen

Onion Mushroom Turkey Gravy

Pan drippings from roasted turkey
6 tbsp all-purpose flour
1 pouch Campbell's Onion Mushroom Soup and Recipe Mix

1. Pour pan drippings into 4-cup measure. Spoon off fat, reserving 1/3 cup. Set aside.

2. Add enough water to drippings to make 4 cups. Pour into roasting pan, stirring to loosen browned bits.

3. In saucepan, stir flour into reserved fat. Over medium heat, cook until lightly browned and bubbling, stirring constantly. Gradually stir in drippings; add soup mix. Cook until mixture thickens, stirring constantly.

Makes 4 1/2 cups.

**Comes from the back of a Campbell's Soup Mix flyer.

Traditional Stuffed Turkey

1/2 cup butter or margarine
1 1/2 cups diced celery
1/2 tsp rubbed sage
1/4 tsp pepper
1 pouch Campbell's Onion Mushroom Soup and Recipe Mix
1 1/2 cups water
1 package (14 oz) Pepperidge Farm Herb Cube Stuffing
3/4 cup chopped walnuts
1/2 cup chopped fresh parsley
1/3 cup raisins
14-to 16 pound ready-to-stuff turkey, cleaned

1. In saucepan over medium heat, in hot butter, cook celery with sage and pepper until tender-crisp. Add soup mix and water. Cook, stirring constantly until thickened. Remove from heat. Add stuffing, walnuts, parsley, and raisings. Toss to mix well.

2. Spoon stuffing lightly into turkey neck and body cavities. Fold skin over stuffing; skewer closed. Tie legs. On rack in roasting pan, place turkey breast-side up. Insert meat thermometer into thickest part of meat between breast and thigh, not touching bone.

3. Roast uncovered at 325 degrees for 4 hours or until internal temperature reaches 180 degrees and drumstick moves easily. Baste occasionally with pan drippings. When skin turns golden, cover loosely with tent of foil.

Makes 14 to 16 servings.

**Comes from the back of a Campbell's Soup Mix flyer.

Italian Dip

1 cup Miracle Whip or Miracle Whip Light Dressing
1 cup sour cream
1 envelope Good Seasons Zesty Italian Salad Dressing Mix
1/4 cup each finely chopped red and green pepper

Mix all ingredients until well blended. Refrigerate.
Serve with chips or vegetable dippers.

Makes 2-1/4 cups.

**This recipe comes from a "Casual Entertaining" Miracle Whip recipe cards

Chocolate Chip-Cream Cheese Bars

1 package SuperMoist devil's food cake mix
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 cup whipping (heavy) cream
1 1/2 tsp. vanilla
1/2 package (12 oz size) miniature semisweet chocolate chips (1 cup)

Heat oven to 350 degrees. Prepare, bake and cook cake as directed on package for jelly roll pan. Beat cream cheese in medium bowl on medium speed until smooth. Beat in powdered sugar, whipping cream and vanilla on medium speed about 2 minutes or until thickened. Spread over cake. Sprinkle chocolate chips over cheese mixture. Refrigerate at least 1 hour until cheese mixture is firm. Cut into 2x1 1/2-inch bars. Refrigerate any remaining bars.

Makes 49 bars.

Surprise...?

Mix:
1 cup peanut butter
1 cup sugar
1 egg

Bake at 350 degrees.


**This recipe is from an index card, and seriously-this is all it says.

Orange-Walnut Fudge

3 3/4 cups sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup margarine or butter
1/4 cup evaporated milk
1 tbsp. orange peel
1/2 cup chopped walnuts

Line an 8x4x2-inch loaf pan with foil so it extends over edges of pan. Butter the foil; set pan aside. Sift the powdered sugar and cocoa powder into the Medium Mixing Bowl. Set aside. In a small saucepan combine margarine, milk, and orange peel. Cook over medium heat just till boiling, stirring constantly till margarine is melted. Remove from heat; cool slightly. Stir into powdered sugar mixture. Add walnuts, stirring till well combined. Spread fudge in prepared pan. While fudge is warm, score at 1-inch intervals. Chill in the refrigerator for several hours or till firm. When firm, use foil to lift fudge out of pan; cut into pieces. Transfer to the Freezer Mates Medium 1 container. Seal; freeze up to 1 month.

Makes 30 pieces (1 1/2 pounds).

**Comes from a 1989 Tupperware card.

Crab Spread

1/2 small onion
1 pressed garlic clove
1 package (8 oz) cream cheese, softened
1 tbsp. whole milk
1 medium tomato, seeded and chopped
1/2 small bell pepper, seeded and chopped
3/4 cup fresh parsley, snipped, divided
1 tsp. lemon juice
1/8 tsp. salt
4 ounces flake-or leg-style imitation crabmeat, coarsely chopped

Finely chop onion with Food Chopper. Combine onions, garlic, cheese, and milk; mix well. Spread cheese mixture over bottom of 8'' Mini-Baker. Coarsely chop tomato and bell pepper using Food Chopper. Finely snip parsely with Kitchen Shears. Combine tomato, bell pepper, two tablespoons parsely, lemon juice, and salt. Sprinkle over cheese mixture. Top with crabmeat. Sprinkle with remaining parsley. Chill. Serve with crackers or fresh vegetables.

Yield: Approximately 2 cups.

**This recipe comes from #1075 of the 1998 Pampered Chef cards.

Peachy muffins

Mix in one bowl:
1 3/4 cup plus 2 tbsp. flour
3 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar

Mix in another bowl:
1 slightly beaten egg
1 cup milk
1/4 cup melted butter
3/4 cup peaches, cut up

Pour over flour mixture.

Stir only to dampen!! Spoon into muffin cups, leaving cups 2/3 full. Bake at 400 degrees for 15 minutes.

Granola-Cream Cheese Crunch

2 cups Nature Valley granola (any flavor), crushed
1/2 cup butter or margarine, melted
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/3 cup Minute Maid 100% pure lemon juice
1 tsp. vanilla
Sliced Strawberries

Mix granola and butter thoroughly. Reserve 2/3 cup of the granola mixture. Press remaining mixture in ungreased square pan, 9x9x2 inches. Beat cream cheese in small mixer bowl until light and fluffy. Stir in milk gradually until well blended. Stir in lemon juice and vanilla. Pour over granola mixture in pan. Sprinkle remaining granola mixture over top. Refrigerate until firm, 3 to 4 hours. Top with strawberries. 9 to 12 servings.

**This recipe was precisely cut out of cardboard.

Mini Chocolate Cheesecakes

1 package (8 oz) cream cheese, softened
1/3 cup sugar
1 large egg
4 ounces semi-sweet chocolate, melted
4 ounces coffee-flavored yogurt

Line 24 mini muffin tins with paper liners. Beat cream cheese with sugar until fluffy; beat in egg. Beat in chocolate. Stir in yogurt. Spoon 1 tbsp of mixture into each liner. Bake in preheated 350 degree oven until set, 40 to 45 minutes. Let cool on wire rack. Refrigerate overnight.

Makes 24 mini-cakes.

Pistachio Swirl Cake

Combine 1 package (2-layer size) yellow cake mix, 1 package JELL-O Pistachio Instant Pudding, 4 eggs, 1 cup sour cream, 1/2 cup oil and 1/2 tsp. almond extract in large mixer bowl; blend. Beat at medium speed of electric mixer for 2 minutes. Combine 1/2 cup sugar, 1 tsp. cinnamon, and 1/2 cup finely chopped nuts. Pour 1/3 of the batter into greased and floured 10-inch tube pan; sprinkle with half of the sugar mixture. Repeat layers and top with remaining batter. Bake at 350 degrees for 50 minutes, or until center springs back when lightly touched. Cool 15 minutes before removing from pan.

**This recipe comes for the outside of JELL-O packet. There are still pistachio Jell-o dusting on the inside.

Pistachio Marble Cake

Combine 1 package (2 layer size) yellow cake mix, 1 package JELL-O Pistachio Instant Pudding, 4 eggs, 1 cup water, 1/2 cup oil and 1/2 tsp. almond extract in large mixer bowl; blend. Beat at medium speed of electric mixer for 2 minutes. Pour 1/3 of batter into separate bowl; stir in 1/4 cup chocolate syrup. Spoon batters alternately into greased and floured 10-inch tube pan. Zigzag spatula through batter to marble. Bake at 350 degrees for 50 minutes, or until center springs back when lightly touched. Cool 15 minutes before removing from pan.

**This recipe is on one side of a JELL-O packet. There is actually still JELL-O dusting in the inside of the packet.

Hearty Bean Soup

1 tsp. olive oil
1 each: medium onion, carrot, and zucchini, all chopped
1 can (11.5 oz) condensed bean with bacon soup
1 can water
1 can (14.5 oz) diced tomatoes with garlic and onion, undrained
Salt and ground black pepper to taste

Heat oil in 3-qt. Generation II Saucepan over medium-high heat. Add onion and carrot. Saute until onion is transparent, about 5 minutes. Stir in zucchini; saute 1 minute. Stir in soup, water, and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes. Season with salt and pepper, if desired. Ladle into bowls and serve.

Yield: 4 servings.

**Comes from a 1998 Pampered Chef card #2335

Double Chocolate Pie

1/2 cup (1 stick) unsalted butter
2/3 cup instant cocoa mix
4 ounces semisweet chocolate, chopped
2 large eggs, separated
1 9-inch pie shell, baked

Melt butter and cocoa mix over low heat, stirring until mix is dissolved. Stir in chocolate until melted and well mixed. Remove from heat; cool slightly. Beat in egg yolks, one at a time, beating well after each addition. Beat egg whites to stiff peaks; fold into chocolate mixture. Spoon filling into pie shell. Refrigerate 4 hours or overnight. Serve with whipped cream.

Makes 8 servings.