Cornbread Dressing like Nanny's

2 onions
3 stalks celery
1 stick of butter
Corn Bread
32 oz. salt free broth
salt to taste, as needed
1 tsp. pepper
3/4 tsp. thyme

Preheat the oven to 400 degrees. Chop the onions and celery. Melt butter over med. heat in a large sauté pan. Add onions and celery cooking slowly until tender but without browning. Crumble cornbread into a large baking dish. Add the sautéed vegetables, broth, and spices. Your mixture should be fairly “soupy.” Bake for 35-45 minutes or until the dressing is golden brown on top and cooked throughout.

Scramble

3 c. each of Cheerios, Wheat Chex, Rice Chex, Corn Chex
4-6 c. pretzels (can be sticks, twists, bits or a combination)
Goldfish (opt.)
Cheez-its
2 lbs. salted mixed nuts
2 cups canola oil
2 T worchestershire sauce
1 T garlic salt
1 T seasoned salt

Preheat oven to 200 degrees. Combine all but last four items in a large roasting pan. Whisk together oil, worchester sauce and spices. Pour over dry ingredients and mix gently. Bake for two hours in the oven, stirring every 15 minutes, until aromatic and crispy.

OLIVE GARDEN ZUPPA TOSCANA

Makes: 6-8 servings
• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale
Sauté Italian sausage and crushed red pepper in a large pot. Drain and set aside.
In the same pan, sauté bacon, onions and garlic for ap.15 mins.
Mix together the chicken bouillon & water, then add to the onions, bacon & garlic.
Bring to boil.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated. Stir in the sausage.
Add kale just before serving. Delicious!

LYNNE’S BANANA BREAD

½ c. soft oleo
1 c. sugar
2 eggs
1 t. vanilla

1 c. mashed banana
½ cup sour cream
1 ½ c. all purpose flour
1 t. baking soda
½ t. salt

½ chopped pecans or walnuts


Heat the oven to 350. Grease a loaf pan. Combine oleo, sugar, egg and vanilla, and cream these ingredients for 1½ minutes. Add banana and sour cream. Sift together dry ingredients, and add to banana mixture. Add nuts. Beat about 30 seconds. Bake one hour. This recipe makes one large loaf.

FAMOUS OATMEAL COOKIES

1 cup firmly packed brown sugar
3/4 cup vegetable shortening
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups Quaker® Oats
1 cup all-purpose flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda


1. Heat oven to 350°F. In large bowl, beat brown sugar, shortening and granulated sugar until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.
2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Servings: ABOUT 5 DOZEN

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-1/4 cups and bake as directed.

Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.
LARGE COOKIES: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to
17 minutes. ABOUT 2-1/2 DOZEN
BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes 24 BARS

Recipe from Quaker Oats Box

CHOCOLATE CHIPPERS

½ c. shortening ½ c. granulated sugar
½ c. brown sugar 1 egg
1 t. vanilla
1 c. all purpose flour ¾ t. salt
½ t. soda
1 c. chocolate chips (semi-sweet)
½ c. broken nuts

Cream shortning, sugars, egg, vanilla til light and fluffy. Sift together dry
Ingredients and stir into creamed mixture. Blend well and add chocolate
and nuts. Drop by spoonfuls onto greased cookie sheet. Bake at 375 for 10 to 12 minutes. Remove immediately to rack. Makes 3 dozen.

Marsha's Four Cheese Lasagna

(makes enough to fill one large roaster pan or two 9x13 pans)
This recipe can be easily halved or quartered.

2 1/2 lbs of lean ground beef
one onion (chopped)
1 28 oz can tomato sauce (I use Hunt's) + maybe 2 cans of water
1 large can tomato paste
8 bay leaves
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 Tablespoons dried parsley
1 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon salt is optional
1 box lasagna noodles
1 pound mozzerella cheese - sliced or shredded
1 pound monterey jack cheese (plain, not pepper-jack), sliced or shredded
1 1/2 pounds small-curd cottage cheese
grated parmesan cheese

Sauce:
In a large dutch oven, brown beef with chopped onion, draining off grease.
Add tomato sauce, paste, water, bay leaves, oregano, basil, parsley, garlic powder and pepper.
Stir to combine. Bring to a boil, turn down the heat, cover, and simmer about one hour, stirring often.

Cook lasagna noodles according to directions on box for 'al dente' noodles.

Assemble lasagna as follows:
Sauce, noodles, cottage cheese, mozzerella, jack, and sprinkle generously with parmesan.
Finish off with a final layer of sauce, sprinkling parmesan on top.
If you have any mozzerella or jack left, you can use that on top as well.
You should be able to fit two layers in a 9x13 pan and more layers in a roaster pan.
Cover with foil.

Bake in preheated oven at 350 for 1 and 1/4 hours, or until cheese on top is completely melted and
casserole is bubbling all over. You can always cook it longer as needed.
If you want a drier lasagna, remove the foil half way through baking time

Allow to cool and set for 15 minutes or so.

Like most pasta dishes, this lasagna is even more delicious the second day! Enjoy.

Note: Regarding the salt. I leave salt out because the cheeses (when bought at Walmart) provide plenty of salt.
HOWEVER, if you use cheeses from Smith's, you might want to add little salt to the sauce before simmering.

Note: This sauce (without cheese or pasta) makes a yummy spaghetti sauce. Prepare for compliments!