Appetizers

Rosemary Lewis' Crabmeat Stuffed Mushrooms

• 1 box large mushrooms
• 1 package Ritz Crackers
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon parsley flakes
• lots of garlic powder
• 1½ sticks of butter
• 1 can crabmeat

Heat oven to 350° F. Crush crackers. Prepare mushrooms. Mix all ingredients. Stuff mushrooms. Bake for 20 minutes. Pour extra butter on top if desired.

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Rosemary Lewis' Bean Relish Dip

• 2 cans of red kidney beans (drained and rinsed)
• ¾ cup pickle relish
• ¾ cup mayonnaise
• ½ cup chopped onions
• 2 teaspoons dry mustard
• 2 cloves of garlic (chopped fine)
• 2 teaspoons horseradish

Mix all ingredients Refrigerate over night, for flavors to mix. Serve with crackers.

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Rosemary Lewis' Pasta Bean Soup

• 1 tablespoon olive oil
• 2 cloves chopped garlic
• 1 cup of pasta
• 2 cans navy beans
• 1 can beef broth
• 1 can diced tomatoes
• oregano, salt and pepper to taste

In a large pan on top of stove, Sauté onions and garlic in oil. Add other ingredients. Let cook ½ hour or more.

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Main Courses

Sally Lawrence's Zesty Shrimp

Marinade:

• 1 tablespoon olive oil
• 3 cloves of garlic, crushed
• zest of 1 orange
• 1 cup orange juice
• 1 bunch fresh rosemary
• freshly ground pepper
• 1½ lbs medium shrimp (or 6 boneless chicken breasts)

Mix it all together and put in the shrimp. Marinate (stirring around now and then) for a couple of hours.

Grill or broil (for shrimp, only about 2 minutes, then turn and two more minutes. Brush with marinade while grilling.

(If I don't have oranges, I use lemon, or even lime...whatever I've got, and it tastes just as good. Chicken tastes very good done this way, too.)

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Lois Knoer's Hash Brown Potato Casserole

• 2 lb bag of frozen hash browns (cubed style) [thaw before cooking]
• ½ cup of melted butter
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ cup finely chopped onion
• 1 pint sour cream
• 10 ounces grated sharp cheddar cheese
• 1 can cream of chicken (or mushroom) soup
• Mix all ingredients together and place in a 13x9x2 pan
• Topping (Optional)
• 2 cups crushed corn flakes
• ¼ cup melted butter

Combine butter and corn flakes and put on top of potato mixture. Bake at 350º for 45 minutes. Serves 10 to 12 people.

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Desserts

Jen DeSantis' Snow-Capped Gingersnaps

• 1 cup packed brown sugar
• ¾ cup shortening
• ¼ cup molasses
• 1 egg
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon cloves
• ¼ teaspoon salt
• also: some granulated sugar
• 1 package (6 oz.) white baking chips
• 1 Tablespoon shortening

Mix brown sugar, shortening, molasses and egg in large bowl. Stir in flour, baking soda, cinnamon, ginger, cloves & salt.

Cover and refrigerate at least 1 hour.

Heat oven to 375º. Lightly grease cookie sheet. Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. Place balls, sugar sides up, about 3 inches apart on cookie sheet.

Bake 9-12 min. or just until set. Remove from cookie sheet to wire rack. Let cool completely.

Cover cookie sheet with waxed paper. Place white baking chips and shortening in microwavable bow.

Microwave uncovered 1 ½ to 2 minutes, stirring every 15 seconds, until smooth. Dip half of each cooled cookie into melted mixture. May also sprinkle with crystallized ginger if desired.

Place on waxed paper. Let stand until coating is firm. May place cookie sheets in fridge to speed set up time.

Makes about 4 dozen cookies

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Ken's Quick and Easy Fudge

• 4 - 4oz pkgs. of semi-sweet baking chocolate
• 1 can (14 oz.) sweetened condensed milk
• 2 teaspoons vanilla extract
• 1cup raisins
• 1 cup chopped walnuts

Microwave chocolate and milk in a large microwavable bowl on High 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time.

Stir until chocolate is completely melted. Stir in vanilla extract, raisins and nuts. Spread in foil-lined 8-inch square pan.

Refrigerate until firm. Cut into squares.

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Ken's Rapidly Disappearing Brownies

• 4 squares unsweetened chocolate
• ¾ cup (1½ sticks) butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup flour
• 1½ cups chopped walnuts

Heat oven to 350º F (325º F for glass baking dish).

Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate until well blended. Mix in eggs and vanilla extract. Stir in flour and walnuts until well blended.

Spread in greased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not over-bake. Cool in pan. Cut into squares.

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Trisha's Strawberry Cheesecake

• 2 (8oz) packages of cream cheese, softened
• ½ cup sugar
• ½ teaspoon of vanilla extract
• 2 eggs
• 1 graham cracker crust (9")
• 1 quart of fresh strawberries
• 3 tablespoons of real maple syrup
• dash of cinnamon

Heat oven to 350º. Mix cream cheese, sugar, and vanilla extract on medium speed until well blended. Add eggs and mix well. Pour into crust.

Bake 40 minutes or until center is almost set. Cool and then refrigerate 3 hours or overnight.

While the cheesecake is baking, slice strawberries and mix with maple syrup and cinnamon. Refrigerate, stirring occasionally.

When ready to serve top cheesecake with strawberries.

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Trisha's Chocolate Chip & Raisin Cookies

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) of chocolate chips
• 1 cup chopped nuts
• 1 cup raisins

Heat oven to 375°. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.Gradually beat in flour mixture. Stir in morsels and nuts and raisins.

Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Rosemary Lewis' Swedish Apple Pie

• 6 granny smith apples (sliced)
• 1 tablespoon cinnamon
• tablespoon sugar
• 1 stick butter
• 1 cup sugar
• 1 cup flour
• 1 egg
• pinch of salt

Heat oven to 350°. Mix apples with cinnamon and sugar and set aside. In a sauce pan melt butter add last 5 ingredients and mix until well blended. Place apples in 9" pie pan. Pour mixture on top. Bake for 45 minutes or until topping is nicely browned.

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