• 6 potatoes, peeled and cut
  • 1 carrot, peeled and sliced
  • 1 onion, peeled, sliced, then cut in half
  • 1 lb hamburger or thinly sliced pork
  • 2 tbsp. oil
  • sugar, to taste
  • soy sauce, to taste
  • 1/2 to 1 cup water
  1. Brown meat.
  2. Put oil into frying pan. Fry vegetables until tender. Remove from frying pan and put into big pot with meat.
  3. Add sugar, soy sauce and water. Boil. Mix while cooking.
(Our Canto exchange students gave us this recipe.)

Ham and Cheese Rolls

  • 2 pkgs dinner rolls
  • 1/2 lb boiled deli ham, shaved
  • 1/4 lb Swiss cheese, shredded
  • 1 stick butter, softened
  • 1 heaping Tbs onion, finely chopped
  • 1 tsp dry mustard
  • 2 Tbs poppy seeds
  1. Slice rolls and put ham and cheese on bottom half.
  2. Mix together the butter, onion, dry mustard and poppy seeds. Spread inside of top half of rolls.
  3. Cover bottom with top, and bake at 350 degrees until done (approximately 10-15 minutes). Rolls should be slightly browned and cheese will be melted.
Best served warm.

(This is one of my favorite things to make for a potluck luncheon.)

15-Minute Creamy Fettuccini Alfredo

  • 1 (8-ounce) pkg Philadelphia Brand Cream Cheese, cubed
  • 3/4 cup (3 oz) Kraft 100% Grated Parmesan Cheese
  • 1/2 cup margarine
  • 1/2 cup milk
  • 8 oz fettuccini, cooked and drained
  1. In large saucepan, stir together cream cheese, Parmesan cheese, margarine and milk over low heat until smooth.
  2. Add fettuccini, toss lightly.
We like to add cubed ham and frozen peas to this recipe to make a more filling meal.

Simply Delicious Primavera

  • 1/4 cup butter or margarine
  • 1 envelope Lipton Vegetable Recipe Soup Mix
  • 1 1/2 tsp. all-purpose flour
  • 1 1/2 cups milk
  • 2 tablespoons grated Parmesan cheese
  • 8 ounces spaghetti, cooked and drained
  1. Blend vegetable recipe soup mix, flour, and milk.
  2. In medium saucepan, melt butter and stir in milk mixture.
  3. Bring just to the boiling point, then simmer, stirring occasionally, until sauce is thickened and vegetables are tender (about 10 minutes).
  4. Stir in cheese. Toss with spaghetti and sprinkle, if desired, with additional Parmesan cheese.

Mama Stamberg's Cranberry Relish

  • 2 cups whole raw cranberries, washed
  • 1 small onion
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 2 tablespoons horseradish from a jar (red is milder than white)
  1. Grind the raw berries and onion together. You want a chunky grind, not a puree.
  2. Add everything else and mix.
  3. Put in a plastic container and freeze.
  4. On Thanksgiving morning, move it from freezer to refrigerator to thaw. It should still have some little icy slivers left. The relish will be thick, creamy, and shocking pink.
(My friend Kathy Collister gave me this recipe that she found from Chef Coolio. It's especially good on next-day turkey sandwiches, and with roast beef.)

Foolproof Chocolate Fudge

  • 3 (6-ounce) packages semi-sweet chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • dash salt
  • 1/2 to 1 cup chopped nuts
  • 1 1/2 teaspoons vanilla extract
  1. In a heavy saucepan, over low heat, melt chips with sweetened condensed milk.
  2. Remove from heat; stir in remaining ingredients.
  3. Spread evenly into wax paper-lined 8" or 9" square pan.
  4. Chill 2 hours or until firm.
  5. Turn fudge onto cutting board; peel off paper and cut into squares.
  6. Store loosely covered at room temperature.
(Makes about 2 pounds)

Rocky Road Fudge:
Omit 1 (6-ounce) package semi-sweet chocolate chips, salt, vanilla, and nuts. In saucepan, melt chips with sweetened condensed milk and 2 tablespoons margarine. In large bowl, combine 2 cups dry roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows. Pour chocolate mixture into peanut mixture; mix well. Spread into wax paper-lined 13" x 9" pan. Chill 2 hours.

White Cherry Fudge:
In heavy saucepan, over low heat, melt 1 1/2 pounds white confectioners' coating with sweetened condensed milk and salt. Remove from heat; stir in 1 cup chopped candied cherries and vanilla. Proceed as directed in original recipe.

Banana Bread

  • 3 ripe bananas (4 if small)
  • 1/4 cup melted butter
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1 egg
  • 1 tsp. salt
  • 1 1/2 cup flour
  1. Mash bananas with fork.
  2. Stir in other ingredients.
  3. Pour in Teflon or buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan
  4. Bake 1 hour in preheated 325 degree oven.

(Recipe is a family favorite. From April Neuhaus.)