Calico Baked Beans

from the kitchen of Marlayne

6 slices bacon cooked and crumbled
 ½ lb. hamburger browned
1 medium onion chopped
1-c. catsup1 tsp. salt
¾ C. packed brown sugar
1 tsp. dry mustard
2 tsp. vinegar
1 Can pork & beans (16 oz.)
1 can Lima or butter beans
1 Can kidney beans

Partially drain Lima & kidney beans.  Bake 350 40 minutes

Barbequed Spareribs

from the kitchen of Marlayne

6 pounds pork spareribs, cut into serving-size pieces
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons butter or margarine
1 cup water
1 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper

In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour. Meanwhile, in a skillet, sauté onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.

Drain ribs; brush with some of the sauce. Bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce. Yield: 6 servings.

Chicken Bowtie Salad

from the kitchen of Marlayne

1 12 oz. Bowties
1 12 oz. curly macaroni
1 12 oz Can pineapple tidbits
2 C. Chopped celery
4 Chopped green onions
1 C. Halved Cashews
4 C. Halved grapes
4 cooked chopped chicken breasts
1 16 oz. Bottle coleslaw dressing

Makes lots. Do not double this recipe unless you are planning on a HUGE crowd.

Monster Cookies

From the kitchen of Marlayne  and her friend & Kathryn

6 eggs
1/2 Lb. Butter
2 C. Brown sugar
2 C. White Sugar
2 T vanilla
3 C. p-nut butter
4 tsp. Soda
9 C. Quick Oats
½ lbs. Choc. Chips
½ lbs. M&M’s

Cream together first 7 ingredients. Then add all remaining ingred. Except M&M’s. Put on cookie sheets in spoonfuls. Top with M&M’s, Bake until light brown. (About 10 Minutes) Cook on cookie sheets for 2-3 minutes.

Peekaberry Boos

From the kitchen of Marlayne

1 C. Brown sugar
¾ C. White sugar
1 C. Butter softened
½ C/ Water
1-tsp. Almond extract
2 eggs
3 C. Flour
2 C. quick oats
1 tsp. Soda
½ tsp Salt
½ tsp. cinnamon
2/3 C. raspberry preserves (seedless)

Heat oven to 400. In large bowl, beat sugars & butter until fluffy. Add water, almond and eggs. Blend well (will look curdled) Mix dry ingredients. Mix well. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. With spoon, make imprint in center of each cookie. Fill imprint with ½ tsp. Preserves. Drop scant tsp. Dough over preserves. Bake @400 for 6-9 minutes or until light golden brown. Remove from pan immediately.

Autumn Spice Cookies

From the kitchen of Marlayne

1 c Shortening
½ C margarine
1 C Sugar
1 C Brown Sugar
4 eggs
2 tsp. Vanilla
1 ½ tsp. salt
2 tsp. Baking powder
2 tsp. Cinnamon
1 tsp. Ginger
1 tsp. Nutmeg
¼ tsp. Ground cloves
¼ tsp. Mace

Cream shortening, margarine and sugars together until light & fluffy. Add eggs & vanilla, mix thoroughly. Sift together flour, baking powder, salt and spices. Add to shortening mixture and mix until smooth forming a soft dough. Chill for at least 1 hr.

On lightly floured surface roll dough ¼” thick. Cut with cookie cutter.
Place on ungreased baking sheet. Bake 8-10 min. or until golden brown around edges.

Molasses Cookies

From the kitchen of Marlayne  and her mother

3 C. Butter Crisco
4 C. sugar
4 eggs
1-C. molasses
1 tsp. Salt
2 tsp. Cinnamon
2 T + 2 tsp. Baking soda
1 tsp. Ground cloves
1 tsp. Ground ginger
8 C. flour

In large bowl cream shorteneing & sugar & add molasses and eggs. Mix well. Combine flour, baking soda, cinnamon, salt, cloves and ginger. Gradually add to creamed mixture. Cover and refrigerate 1-2 hours. Shape into balls. Roll in sugar. Bake 11-15 minutes or just until set around the edges. DO NOT OVERBAKE

Chocolate Mint Brownies

From the kitchen of Marlayne

1 C. all purpose flour
½ C/ butter, softened
½ tsp. Salt
4 eggs
1 tsp. Vanilla extract
1 can (16 ounces) chocolate flavored syrup
1 C. sugar

Filling:

2 C. confectioners’ sugar
½ C butter or margarine softened
1 T water
½ tsp. mint extract
3 drops green food coloring

Topping:
1 package (10 ounces) mini choc. Chips
9 T butter or margarine

Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13 Z 9 X 2 in baking pan. Bake at 350 for 30 min (top of brownies will still appear wet). Cool completely. Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in the refrigerator. Yield: 5-6 dozen.

Monster Cookies

From the kitchen of Marlayne  & Kathryn

6 eggs
1/2  Lb. Butter
2 C. Brown sugar
2 C. White Sugar
2 T vanilla

3 C. p-nut butter
4 tsp. Soda
9 C. Quick Oats
½ lbs. Choc. Chips
½ lbs. M&M’s


Cream together first 7 ingredients. Then add all remaining ingred. Except M&M’s. Put on cookie sheets in spoonfuls. Top with M&M’s, Bake until light brown. (About 10 Minutes) Cook on cookie sheets for 2-3 minutes.

Heart-Shaped Cheese Scones

From the kitchen of Marlayne

"When you set out a plate of these golden scones flecked with bits of cheddar cheese, everyone will know you've put your heart into your baking," assures Edna H. of Hebron, Indiana. "They're a nice alternative to biscuits."

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups (6 ounces) shredded cheddar cheese
1 egg
1/2 cup sour cream
1/4 cup vegetable oil
3 tablespoons milk

In a large bowl, combine flour, sugar, baking powder, salt and baking soda; stir in cheese. In another bowl, combine egg, sour cream, oil and milk; stir into dry ingredients just until moistened. Turn onto a floured surface and knead gently 10-12 times. Gently pat out to 1/3-in. thickness. Cut with a 3-in. heart-shaped cutter. Place on a greased baking

Emerald Salad

From the kitchen of Marlayne &  her Grandma Caldwell

 Pkg. Lemon jello
1 Pkg. Lime jello
2 C. Liquid (pineapple juice + water)
1 C. Crushed pineapple (drained)
1 T. Mayonnaise
1 C. Cottage Cheese
1 C. evaporated milk
½ C. chopped nuts

Heat liquid & dissolve jello in it. Allow jello to barely set, then whip and fold in remaining ingredients. Set in large mold, chill until firm.

Chicken Bow Tie Salad

from the kitchen of Marlayne & Sandi
1 12 oz. Bowties
1 12 oz. curly macaroni
1 12 oz Can pineapple tidbits
2 C. Chopped celery
4 Chopped green onions
1 C. Halved Cashews
4 C. Halved grapes
4 cooked chopped chicken breasts
1 16 oz. Bottle coleslaw dressing

Makes lots. Do not double this recipe unless you are planning on a HUGE crowd.

Mrs. Claus’ Overnight Buns

from the kitchen of Marlayne

Boil together for 5 minutes:
4 C water
1 ½ C sugar

Cool

Add:
1 C cooking oil
1 pkg yeast, dissolved in 1 C warm water with 1 tsp. Sugar
4 eggs, beaten well
About 12-14 C flour

Knead dough well. Let rise for about 4 hours. Punch down and let rise overnight. Shape into balls (golf ball size). Dip in melted butter and place in well-greased pan. Bake at 350 until golden brown.

Orange Date Bread (Mom's)

from the kitchen of Marlayne

1 c. Butter, softened
2 C. Sugar
3 eggs
4 C. flour
1 tsp. Baking soda
1 tsp. Salt
1 1/3 C. buttermilk
1 C. Chopped walnuts
1 C. chopped dates
1 T. grated orange peel

Glaze:
¼ C. orange juice
½ C. sugar
2 T. grated orange peel

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in walnuts, dates and orange peel. Pour into loaf pans. Bake @350 for 60-65 minutes or until tests done. Combine glaze ingredients; spoon half over hot bread. Cool for 10 minutes. Remove from pans; spoon remaining glaze over bread. Yield: 2 loaves

Banana Muffins

from the kitchen of Marlayne

2 C. Unsifted Flour
½ C. Sugar
2 tsp. baking powder
½ tsp. soda
½ tsp. salt
¼ tsp. nutmeg or cinnamon (I use ¼ tsp. each)
1 medium banana, mashed
1 egg
½ C. milk
½ C. Oil

Preheat oven to 375 degrees. In mixing bowl, combine flour, sugar, baking powder, soda, salt and nutmeg. Make well in center. Combine remaining ingredients. Add all at one, mixing only until dry ingredients are moistened. Spoon into greased muffin cups, (I use muffin papers), filling 2/3 full. Bake 15 to 20 minutes or until golden brown. 10-12 muffins

Large batch (makes approx. 5 doz.)
10 C. flour
2 ½ C. sugar
10 tsp. baking powder
2 ½ tsp. soda
2 ½ tsp. salt
1 ¼ tsp. nutmeg and cinnamon
5 medium bananas
5 eggs
2 ½ C. milk
1 2/3 C. Oil

For Pumpkin muffins, increase cinnamon and nutmeg to ½ tsp. each. Substitute ½ C. canned or cooked pumpkin for banana.

Print Shop Soup

from the kitchen of Marlayne

1 onion
3 celery stalks chopped
3-4 carrotts diced
5 potatoes sliced
Cook until tender
Add 1 1-lb. Pkg. petite peas, cook 3 minutes. Drain off water.

In another pan
3 cubes marg. Melted
¾ C. flour
1 chicken bouillon
Melt and mix together
Add 1 ½ qts. Half and half
1 16 oz. Jar cheese whiz
salt and pepper
Thicken, pour over veggies & serve

Mom's Minestrone

from the kitchen of Marlayne

1 28-OZ. Can tomatoes
1 lb. Ground beef, browned
1 qt. Water
2 large carrots, peeled, sliced
2 8oz. Cans tomato sauce
2 C. beef broth
1 T. dried parsley leaves
1 tsp. dried oregano leaves
¼ tsp. pepper
½ tsp. garlic salt
1 15 oz. can garbanzo beans, drained
1 15 oz. Can kidney beans, drained
1 16 oz. Can green beans, drained
1-1/4 C. mostoccioli macaroni uncooked
½ tsp. basil leaves
Parmesan cheese for garnish

Puree tomatoes in blender. In a large pot or Dutch oven, combine all purpose ground beef mix, pureed tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper and garlic salt. Bring to a boil. Cover, simmer over low heat about 20 minutes. Add garbanzo beans, green beans and kidney beans. Bring to boil; add macaroni. Cook 15 to 20 minutes until macaroni is tender. Garnish with Parmesan cheese.
Makes 10 to 12 servings.

Albion Grill's Vegetarian

from the kitchen of Marlayne

1 ½ to 2 pounds yams, about 2 medium
1 quarts water
1 medium onion, diced
1 (15-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes in juice
3 (15-ounce) cans black beans, drained
2 (15-ounce) cans whole kernel corn, drained
1 T. chili powder
½ tsp. cumin
½ tsp. hot sauce (Tobasco recommended)
½ C. chopped fresh cilantro

Peel and dice yams. Bring 2 quarts water to a boil, add yams and cook until soft. Drain and set aside.
In a large heavy pot, combine onion, tomato sauce, tomatoes, beans, corn, chili powder, cumin, hot sauce and cilantro. Bring to a simmer. Add yams and simmer for 1 hour.
Serve it with a dollop of sour cream and shredded cheddar cheese.

Tim Evenden, chef/owner Albion Grill, at Alta Ski Resort

Pumpkin Cake Roll

From the kitchen of Marlayne

Cake:
3 eggs
1 C. Sugar
2/3 C. solid pack pumpkin
1 tsp. Lemon juice
¾ C. flour
1 tsp. Baking powder
2 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Nutmeg
½ tsp. Salt

FILLING:
1 C. Confectioners’ sugar
2 pkgs. (3 ounces each) cream cheese
4 T butter
½ tsp. Vanilla

To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15-in X 10-in X 1-in jellyroll pan. Bake at 375 for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners’ sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 in. of edges. Roll back up; chill, Dust with additional confectioners’ sugar before serving. Yield 10-12 servings.

Pumpkin Spice Bread

From the kitchen of Marlayne

3 C sugar
1 C vegetable oil
4 eggs, lightly beaten
1 Can (16 oz.) solid pack pumpkin
3 ½ C. flour
2 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
1 tsp. ground cinnamon
1 tsp. Ground nutmeg
½ tsp. ground cloves
12 tsp. ground allspice
½ C. Water

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in X 5-in X 3-in loaf pans. Bake at 350 for 60-70 minutes or until brad tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely. Yield: 2 loaves