From: The Pampered Chef

• 1/4 cup of mayonnaise
• 2 tbsp honey
• 2 tbsp stone ground or dijon mustard
• 1/4 tsp salt
• 2 tbsp cider vinegar

1. 1. In small bowl, combine mayonnaise, honey, mustard and salt; whisk until well
   blended using Stainless Mini Whish. Add vinegar and whisk until well blended. Cover;
   refrigerate until ready to use. Store dressing covered in the refrigerator up to
   2 weeks.
2. Yield: 2/3 cup
3. Tips: Delicious served over a green salad, tossed with toppings such as toasted
   sliced almonds or chopped pecans, sweetened dried cranberries or golden raisins,
   mandarin orange segments and sliced green onions.
4. Can also be used a dip with assorted fresh vegetable dippers, chicken nuggets, or
   pretzels if desired.

From: FRAN

• Regular cake Pound cake
• 1 cup butter 1 1/2 cup butter
• 2 cups sugar 2 cups sugar
• 3 cups flour 3 cups flour
• 4 eggs beaten 5 beaten eggs
• 1 cup luke warm milk 1 cup warm milk
• 3 teasp. vanilla 1 teasp. lemon
• 3 teasp. baking powder 2 teasp. baking powder

1. Pre heat oven 350
2. grease pan
3. Cream: butter,eggs, sugar
4. Add: flour, milk, vanilla and baking powder

From: Elizabeth

• 1/4 cup warm maple syrup
• 1 1/2 tablespoon cidar vinegar
• 1/4 cup olive oil
• 1/4 cup Feta cheese
• 1 bag spinach
• 1/2 cup walnut pieces
• cranberries

1. Whisk:
2. warm maple syrup, cidar vinegar, olive oil
3. Combine:
4. spinach, walnut pieces, and canberries
5. Pour over salad just before serving : Gently toss

From: Elisa

• 4 eggs
• Duncan Hines vanilla cake mix
• 1 pkg dream whip
• 1 c. water
• 1-1/2 teaspoons vanilla
• 1-1/2 pounds butter (6 sticks)
• 6 c. flour
• 1-3/4 c. sugar
• 3 teaspoons cinnamon
• 4-1/2 teaspoons vanilla (1 tablespoon + 1-1/2 tea.)

1. Preheat oven 350
2. Grease & Flour large pan (17 x 11 x3)
3. Soften sticks of butter – must be plyable- (room temp for 1 hour or microwave for 60
   secs)
4. Cake:
5. Beat eggs six minutes
6. Add cake mix, dream whip, water & vanilla – Mix well- Pour into greased pan
7. Bake 20 minutes – until golden brown- Remove from oven
8. Topping:
9. Mix flour, sugar, vanilla, cinnamon & soften butter by hand till well mixed.
10. If butter is very soft it will form a wet mass, if butter is a little harder it
    will be more crumbly. Drop by pieces on top of hot cake. I literally just rub it
    between my hands and let it fall making sure all the surface of the cake is covered.
11. Bake an additional 20 minutes – turn oven off
12. Let cake rest in oven till your ready to serve. I’ve been known to go to bed and
    cut it in the morning. (I do check to make sure the topping is not to brown. It
    will appear a white-ish brown in center and darker as you get to the edges. You
    really can not mess this cake up. I have tried using 1/2 brown sugar & white sugar
    and I could not detect a difference in taste. Have Fun

From: Donna

• 8-10 slices bread – crust trimmed- cubed
• 1 lb. cooked ham – cubed
• 3/4 c. shredded Cheddar cheese
• 3/4 c. shredded Swiss cheese
• 7 – 8 beaten eggs
• 2-3/4 c. milk
• 1 tea. mustard (dry)
• 1-1/4 teaspoon salt
• 4 Table. butter melted

1. Pre heat oven 325
2. Place cubed bread & ham in buttered 9×13 baking dish
3. Sprinkle cheese on top
4. Combine: eggs,milk, mustard, salt & pepper
5. Pour over cheese
6. Pour melted butter on top
7. Cover and refrigerate overnight/
8. Bake uncoverered for 1 hour or until center test done

From: Sun Paper 08

• 2 tablespoons sesame oil
• 1 1/4 lb. tenderloin (trimed of silverskin) – cut into 1/2 inch rounds
• 1 1/4 cup orange marmalade/ apricot preserves
• 1/4 cup soy sauce
• 1 teaspoon fresh ginger minced

1. Season both sides of pork with salt & pepper
2. Brown in oil over high heat 2 minutes/side
3. ADD: marmalade; soy sauce and ginger
4. Simmer until pork is cook through (slightly pink in center) about 5 minutes
5. Serve over rice

From: Sun Paper Rob Kasper

• 4 pounds (bone in) chicken
• 1 tablespoon dry mustard
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 – 2 cups flour
• 1 teaspoon baking powder
• 3 cups oil
• Old Bay to taste
• GRAVY:
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon pepper – salt to taste

1. Preheat oven 350
2. Pat Chicken Dry
3. Combine in bag: mustard; garlic & salt coat chicken
4. Refrigerate 30 minutes
5. Combine flour & baking powder in plate – dredge chicken to coat
6. Place chicken in hot oil – cook until brown – about 5 minutes
7. Sprinkle with Old Bay – Place in oven
8. Cook until done 15-20 minutes (?)
9. GRAVY:
10. Pour all but 1/4 cup fat away
11. Stir in flour – cook until golden (2minutes)
12. Whisk in broth; cream; & pepper
13. Simmer until thicken (5minutes)

From: Kraft 1970

• 2 1/4 cups hot water
• 1 pkg. deluxe Mac & Cheese
• 1/4 teaspoon fresh pepper (red or black)
• 1 1/2 cups shredded Cheddar Cheese
• 1 cup fat free cream cheese
• 1/4 cup crushed crackers
• 1 tablespoon melted butter

1. Preheat Oven 375
2. Spray 1 1/2 qrt. casserol dish
3. Whisk:in dish – cheese sauce pouch; water; pepper
4. Stir in dry macroni – 1 cup cheese
5. Bake Covered 30 minutes
6. ADD: stir in sourcream
7. MIX: crackers and melted butter +1/2cup cheese
8. Sprinkle on Top:
9. Bake uncovered 10 minutes
10. Cool 5 minutes then serve

From: Sargento

• 1 lb. chicken breast cut into 1/2 inch pieces
• 1 pkg. (1.25oz) taco seasoning
• 1 jar chunky stlye salsa
• 1 can black beans rinsed & drained
• 8 oz. can corn (cook frozen corn)
• 8 oz. Mexican cheese divided
• 1 can Enchilada sauce
• 8 – 6 inch flour tortillas
• 2 tablespoons sliced black olives
• 2 tablespoons sliced green onions

1. Preheat Oven 375
2. Spread 1/4 cup sauce into bottom of 13 x9 baking pan
3. Prepare chicken according to taco package directions
4. Cool 10 minutes
5. Add: beans; corn; 1 cup cheese & salsa
6. Soften tortillas according to package directions
7. Place 2/3 cup of chicken mixture into each tortilla – roll – place seam side down
   in pan
8. Pour remaing sauce over tortillas – top with cheese; olives & onion
9. Bake 20 minutes or until cheese is melted and filling hot

From: Paper

• 2 cans 15oz. sliced peaches(Harvest Spice)
• 1/2 cup flour
• 1/3 cup brown sugar
• 1/3 cup old fashion oats
• 1/3 cup chopped walnuts
• 1/3 cup soften butter

1. Prehat Oven 425
2. Place fruit in 8 x 8 baking dish
3. Combine: flour; sugar; oats; nuts
4. Mix: buter until crumbly top on fruit
5. Bake 15-20 minutes cool 20 minutes serve with ice cream