From Linda Sellers Goodwin

Peanut Brittle

2 cup sugar

1 cup corn syrup

1/2 cup water

Cook till mixture reaches CRACK on a candy thermometer

Add

1 cup raw peanuts

1 tablespoon butter

Cook stirring all the time till golden brown.  Remove from the stove.

Add

1 teaspoon vanilla

2 teaspoons baking soda

Still until butter melts and pour onto greased cookie sheet.

Cool and break into pieces.

From the cookbook of Jane Goodwin (my mother-in-law).

Instant Pistachio Salad

1  20 oz. can crushed pineapple, drained

1  3 oz. pkg. instant pistachio pudding mix

1  8 oz. container frozen whipped topping, thawed

1/2 10.5 oz. pkg. miniature marshmallows

I also like to add 1/2 chopped pecans and/or 1/2 cup shredded coconut

In large bowl, combine the pineapple and dry pistachio pudding mix.

Fold in thawed whipped topping and the remaining ingredients.

Refrigerate overnight or until chilled and serve.  Serves 12. 

Peanut Butter Chocolate Dipped Candy

Mix:

2 cups peanut butter

1/2 cup soft margarine

1 box powdered sugar

2 cups Rice Krispies.

Roll into tight balls the size of a walnut.

Melt over hot water:

1 large Hershey bar (milk chocolate)

1 cup chocolate chips

Scant 1/8 rectangle of paraffin (shaved)

Dip in melted chocolate and place on waxed paper covered cookie sheet and

place in refrigerator until set.  Then lock the refrigerator because they won't last long!

Yummy Layered Chocolate Dessert

1 box of fudge brownie mix

1 large instant chocolate pudding mix

12 oz. frozen cool whip, thawed

1/4 cup strong coffee

1 pkg. of toffee bits

Prepare brownies as instructed on the box; bake, remove from the oven and with a

toothpick make holes every inch.  Brush coffee over the brownies and let cool.

When brownies are cool, crumble 1/2 of mixture and layer as follows:

1st layer:  crumbed brownies

2nd layer: 1/2 chocolate pudding

3rd layer:  1/2 toffee bits

4th layer:  1/2 cool whip

Repeat layers and refrigerate for 8 hours.

This was shared at an office get-together and was very well liked.

Shrimp Dip

1 8-oz. container whipped cream cheese

1 Tablespoon Worcestershire sauce

a few onion flakes

1 tsp. ketchup

1 small can med. shrimp, drained  (can use tiny shrimp or shrimp pieces.)

Mix and chill 1 to 2 hours.

Use Fritos corn chips for dipping.

This is one of my family's favorite appetizers and was introduced to us

by friends we played cards with when our kids were young.

Sweet Potato Casserole

Mix together:

3 cups mashed yams (I boil 3 or 4 sweet potatoes; cooled and peeled.)

1/3 cup milk

2 eggs

1 cup sugar

1 tsp vanilla

1/2 cup soft margarine

Place in 13" x 9" glass dish.

Mix together:

2 1/2 T. margarine

1/2 cup flour

1/2 cup brown sugar

1/2 cup chopped nuts (walnuts or pecans)

Sprinkle over yams and bake at 350 degrees for 30 minutes. 

Great for family get-togethers.

Peanut Butter Crunchies

1/2 cup margarine

1 cup flour

Crust:  cream the above together and press into a greased 9 inch square baking dish

at 350 degrees for 15 to 20 minutes (until brown).

Sprinkle with 1/2 cup chocolate chips.

Mix together:

1 cup peanut butter

3 cups miniature marshmallows

1/4 cup milk

1/2 cup brown sugar (packed into measuring cup)

Melt in saucepan over low heat  or over boiling water.

Add:

4 cups chow Mein noodles (large can)

1/4 cup chopped maraschino cherries.

Spread over crust.  Refrigerate until cooked; cut into squares.

This is my son's favorite, but I don't always do the crust and chips part.

Chocolate Pie

20 marshmallows

1/2 cup milk

Cook over low heat stirring until melted.

Add 1/2 9 oz. chocolate Hershey bar.  Stir until melted.  Cool;  fold into

1 cup cool whip.

Pour into graham cracker pie crust and top with crumbs or more cool whip.

This recipe is from my son-in-law, Ken Jarman.

Peanut Butter Fudge

1 cup peanut butter (smooth or nutty)

4 cups powered sugar

1/2 cup white corn syrup

1 stock of margarine (melted)

1 cup walnuts (if you want)

1 T. vanilla

Mix well and put in a buttered 8 or 9 inch square dish.

Keep in the refrigerator.  When completely chilled, cut into 1 inch

squares to serve.

From the cookbook of Jane Goodwin

Sausage Balls

1 lb. Jimmy Dean hot sausage

1 1/2 cup flour

1 lb. sharp cheddar cheese -- grated.

Mix all and shape into small balls... walnut-size.

Bake at 400 degrees for 15 minutes.

Great appetizer!!

Pecos Pasta

7 oz. rotini  (2 cups)

1 tsp. margarine

1/4 cup chopped green pepper

1 tsp. onion flakes

2 - 15 oz. cans Hormel chili with beans

2 - 12 oz. cans whole corn -- drained

salt

pepper

1 cup shredded cheddar cheese

Cook pasta and drain.

In large skillet melt margarine.  Add green peppers and onion till browned.

Mix in everything else except pasta and cheese.

Simmer on low heat for 5 minutes.  Add pasta; mix; add cheese on top.

Cover for 5 minutes until cheese melts.

Not sure where this recipe came from, but it is quick and easy.

Goulash

In large frying pan, brown 1 lb. ground beef -- drain

Add spaghetti to beef

Add 1 can tomato soup

Season with chili powder.

Cook until well-blended and heated through (15 minutes).

This is also quick and easy, and the kids love it.

The Following Recipes are submitted by Ron Fontanini from the exact recipe of Irene Fontanini, my

Mom.

Apple Bread

cream together:

1/2 cup oleo

1 cup sugar

then add:

2 tables milk

1 teas. soda

1 teas. apple cider vinegar

then add:

2 cups apples chopped fine

2 cups sifted flour

1 teas salt

mix well.

add topping to batter:

2 tables flour

1 tables sugar

1 teas cinnamon

mix and added to top of batter

bake 1 hour at 325º

Ron's note--

YUP!!!

she still to this day calls margarine, oleo!

ain't she SWEET?!!! ;)

I remember to this day going down to Dudeck's (sp?) and getting this bag

of white goo with a red button. mom would press the red button and

squeeze/mix the bag and the goo would turn into oleo! ;)

Ron

Macaroni & Cheese Casserole

2 cups dry macaroni

1/4 lb dried beef

1 cup grated cheese

4 chopped hard cooked eggs

2 cans cream of celery soup

some chopped onion to your liking

2 cups milk--maybe a little more

mix and let stand in refrigerator overnite. bake 1 hour in a slow oven.

sprinkle crushed potato chip crumbs on top the last 15 minutes.

Ron's note--

if you like mac & cheese, you are going to LOVE this!

Powdered Sugar Cookies

cream together:

1 cup powdered sugar

1 cup Crisco

add:

1 egg

1/4 teas salt

1-1/2 teas vanilla extract

2 cups flour

1 teas soda

1 teas cream of tartar

mix and roll dough the size of a walnut. press down with a fork dipped

in powdered sugar.

bake at 350º for 10-12 minutes

Ron's note--

as a kid, I loved making (and eating) these cookies. they are very "kid

friendly". they are so yummy with "milkie". you can experiment with

different extract flavorings but vanilla is my favorite. to this day I

still love making and eating these.

Irene's Famous Italian Meatballs

1# ground beef

2 eggs

4 tables. grated parma cheese

2 tables. chopped fresh parsley

2 slices day old bread crumbs

1/2 teas. salt

1/8 teas black pepper

1 clove garlic, minced

mix above and form into balls. ADD TO THE SAUCE & simmer for 1-1/2

hours.

Ron's note--

you may want to double, triple, 5X the recipe and cook in a dutch oven.

the sauce will thicken. for best flavor do not throw away the red oil

that will surface! just stir it in well!<wink> use the sauce and

meatballs over cooked spaghetti for your immediate dinner and freeze the

rest.

Irene Fontanini's Italian Meat Sauce

this is the exact recipe for Irene Fontanini's Italian Meat Sauce

1 cup chopped onion

2 cloves garlic, chopped

1/2 cup sliced mushrooms

1/4 cup chopped green pepper

1/2 cup olive oil

1# ground beef or ground pork (mixture)

2-6oz. tomato paste

1 #2 can tomatoes- mashed up

1 teas. salt

parmesan cheese

put onion, garlic, green pepper, mushrooms, oil and meat in a frypan.

cook gently 10 minutes until delicately browned. stir constantly.

add tomato paste and tomatoes and salt and add 1 cup water.

simmer while making meatballs.

Ron's note--

I remember as a kid/teen the hundreds of times mom & dad would have

sitdown dinners for family and friends. the #1 requested food was moms'

famous spaghetti and meatballs! I remember all the "yuuums" during our

eating.

the sauce and meatball recipes are excellent to double, triple, 5X etc.

although the recipes are delicious made fresh and served, the very best

way is to make it, portion sauce and meatballs in tupperware and freeze

it for a few days or weeks. then defrost, heat up and serve over pasta!

submitted by Ron Fontanini from the exact family recipe of Irene

Fontanini. this recipe has been handed down for generation from our

Italian ancestors.

Here are a couple of great recipes from a Classmate we have not heard from for a while, Merrill K. Moore

  MADE RIGHTS (created by my cousin, Floyd R. Pratt)

 Steam: 1 pound ground round
Add: 1 beef bouillion cube, 3/8 tsp. basil, 1/4 tsp. garlic powder, 3/8 tsp. onion powder, 1 tsp. parsely, and salt & pepper to taste.

 STRAWBERRY-RHUBARB PIE

Combine 1.5 cups sugar, 3 tablespoons quick cooking tapioca,1/4 tsp. salt, and 1/4 tsp. ground nutmeg

Add: 1 pound rhubarb, cut in 1/2 inch pieces (3 cups) and 1 cup sliced fresh strawberries

Mix to coat fruit--let stand for 20 minutes

Meanwhile, prepare pastry for 9" lattice-top pie

Line a 9" pie plate with pastry

Fill w/fruit mixture

Dot w/ 1 tablespoon butter or margarine

Adjust lattice top: seal

Bake in a hot oven at 400 degrees for 35 to 40 minutes

PS: You CAN use frozen fruit

A recipe and a note from Debbie Garland!

 I taught in Marshalltown at Hoglan Elementary for 3 years back in the 90’s.  Our school’s art teacher made this cake for us every year on her birthday.  She was kind enough to give us the recipe.  My youngest son and one of his high school buddies liked this cake so well that they took the recipe, learned how to make it and would sit down and eat it at one sitting.  So, thanks to Bessie and her aunt for giving out the recipe originally.

Bessie’s Cake

Bake a white cake mix.

Punch holes with a fork in the top of the cake.

Meanwhile, heat 1 cup of milk and ½ cup of sugar 3 minutes in a microwave.

Pour milk solution over the top of the cake, then let it cool.

Spread Cool Whip on top.

Sprinkle with coconut or Sprinkles.

AND HERE”S PAT (Pat Helfer) with some more of her terrific recipes!

APPETIZERS

Olive Puffs

1 package Crescent Roll Mix

1 Jar large pitted green olives

Do not divide rolls.  Cut long rectangles (2uncut rolls) into 8 equal pieces.  Wrap each piece around an olive.  Freeze.  Before serving, bake in a 400 degree oven for 15 minutes.

Party Bread

Party Rye Bread—small loaf of square looking  thin-sliced bread

Spread with:      ¼ cup Miracle Whip

                                1 package Italian Good Seasons Salad Dressing Mix

                                1 8-ounce package cream cheese

Top with thin slice cucumber

Sprinkle with dill.

SNACKS

Puppy Chow

1 stick oleo or butter

½ cup peanut butter

6 oz or 1 cup chocolate chips

6 cups or 1—14 ounce box of Crispex Rice Cereal

2 cups powdered sugar

Melt oleo, peanut butter and chocolate chips in double boiler or microwave.  Place cereal in large pan and pour melted mixture over cereal, stir carefully until cereal is all coated.  In large brown paper bag, pour 1 cup powdered sugar and cereal mixture and tap,  then rest of powdered sugar.  Close bag tight and shake until cereal is all coated with powdered sugar.  Spread on wax paper or cookie sheet until dry—about 1 hour.  Store in cereal container.

DRINKS

Frozen Daiquiris

3 cans lemonade                                              Mix & freeze at leat 24 hours.

2 cans limeade                                                  Fill glass with slush, cover with sour.

5 cans water

1 pint Rum

SALADS

Cucumbers (Sauce)

1 ½ cup Salad dressing

½ cup sugar                                                       Mix ingredients and stir with

1 tsp salt                                                              fresh, peeled, sliced cucumbers.

¼ tsp salt

¼ tsp pepper

1/3 c vinegar

Mostaccioli Salad

1 1-pound package cooked mostaccioli

1 cup vinegar

1 cup sugar

½ c cooking oil

1 large cucumber

½ chopped onion

2 TBSP green stuffed olives

1 tsp oregano

1 tsp Italian seasoning

Put vinegar, sugar, oil & seasonings in blender.  Toss dressing with noodles & chopped cucumber, onion & olives.  Let flavor blend in refrigerator 24 hours, stirring 3 to 4 times.  Will keep 3 weeks in refrigerator.

 Hay Classmates, we just received 2 wonderful recipes from Rogene Morey Hausafus, THANK YOU Rogene!

Hi Joe, These are 2 of my family favorites & they are easy & delicious.
Sorry it took so long to send them. That's all I have for now.
Later,
Rogene Morey Hausafus

                        1. Beef roll-ups

 1/2 pound of good quality dried beef
1 8 oz. carton of soft (whipped) cream cheese
1 jar of whole dill pickles
      Method:
Spread cream cheese on each of the dried beef pieces,
being careful, but generous as the beef slices are delicate.
Slice length-wise so that one slice is as wide as a pickle.
Roll up a pickle starting at the narrow end & rolling length-wise.
Slice each roll-up into 1 inch slices with a good sharp knife& arrange ona serving tray. Use all of the beef,
 even the short sides. You will have cream cheese & pickles left over to use for something else.

My family loves this snack & always  asks for it when we get together. It's very messy but fun.   


                    2. Chocolate Drop Cookies

  1  cup packed brown sugar           4 tablespoons dark cocoa
1/2 cup shortening (Crisco)            1 1/2 cups flour
  1 egg                                          1/2 teaspoon baking soda
  1 teaspoon vanilla                        1/4 teaspoon salt
 1/2 cup milk ( I use 2%)                1 teaspoon baking powder

                               Method
Combine the dry ingredients in a large bowl & set aside.
Combine the brown sugar, shortening ,egg,vanilla & milk & stir
well until mixed.
Pour the wet ingredients into the dry & mix well. Dough is very sticky & soft.
Drop by teaspoon on greased cookie sheet.
Bake at 375 degrees for 10 -12 minutes.
Yield varies, 3-4 dozen, usually.
The cookies have a  cake-like consistency, so some times I frost them, with either
white or chocolate frosting. They are very chocolatey.
Another family favorite. 

Classmates of 64, let’s give a big thanks to Jacque (LaPour) Shellitohi for reconnecting and, sending us some recipes.  Thanks Jacque!

Joe

I heard from Rogene so am sending you a couple recipes for the class of 64 cookbook.

Butterscotch cake:

1 yellow cake mix

2 eggs

1 pkg butterscotch pudding

Mix all together, pour into greased 9x13 pan

sprinkle on top: 3T sugar

                           butterscotch chips

                           sliced almonds    and bake at 350 degrees for 30-35 minutes do not overbake

Oven Omelet:

8 eggs

1 c milk

half tsp sale

3 T chopped onion

1 c any kind of cheese

cut up sausage, bacon, or ham

mix all together in an 8x8 pan and bake at 325 degrees for 40-45 minutes

Thanks Joe,    Jacque

Another Classmate heard our call, got on the computer and sent us a great Appetizer Recipe to add to our growing Class Cookbook Collection.  Let’s all give our thoughts of appreciation to Denny Atwood for re-connecting with our Class and sending in a recipe.  Denny, Ron Brammer resides s in Des Moines and be assured, I will get his Chile Recipe!   Thank you very much Denny. 

Joe,

Here is a recipe for an appetizer:

CREAMY TUNA GARDEN WEDGES:

2 cups Bisquick baking mix

1/2 cold water

1 package (8 0unces) cream cheese (softened)

1/2 cup Miracle Whip

1/2 cup sliced green onions

2 Teaspoons prepared horseradish

1/2 teaspoon red pepper sauce (Tabasco)

1 can (6 1/2 ounces) tuna, drained

2 medium stalks celery, cut diagonally into 1/4 inch slices

Assorted fresh vegetables (sliced mushrooms, cherry tomato halves, chopped broccoli)

Shredded cheddar (medium) cheese.

Heat oven to 450 degrees. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Pat dough in ungreased non-stick 12 inch pizza pan with floured hands, forming 1/2 inch rim. Bake until crust is light brown. about 10 minutes. Let cool 10 minutes

Mix cream cheese, Miracle Whip, onions, pepper sauce and tuna. Spread evenly over crust. Divide dough into 6 wedges with celery slices. Top wedges with vegetables and cheese. Cover and refrigerate at least one hour. Cut into wedges or bite size pieces.

High altitude directions (3500 t0 6500 feet). Heat oven to 475. Use boiling water to make dough.

This has been a big hit whenever I have served it. Not a Zeno's, but very good!

Also, try to get Ron Brammer's Chile recipe. He showed it to me in college and I have made it the same way for the last 40 years! If you can't track him down, let me know and I will send it to you.

If you need more recipes, let me know, as I'm sure we have all come across some favorites through the years.

THANK YOU  for putting this together. It's a great idea.

Denny Atwood

Class of '64

Hay Classmates, look who gave up a VERY SPECIAL RECIPE as his contribution to the Class Cookbook, NICK Giannetto.  Thank you my friend, your special recipe is very much appreciated.   

Joe, my gift to you is a very special recipe that was my Grandmother's from Palermo Sicily.

(Catherine Giannetto)

Mix 1.50 lbs of hamburger with 1 tbs of oregano and 1 tbs of Italian seasoning, 4 shakes of garlic salt and salt & pepper, then Brown in frying pan.
Mix one (1) medium can of tomato paste with one (1)#2 can whole tomatoes, bring to boil and cut whole tomatoes into quarters. Add browned hamburger (do not drain) to tomato sauce. Cook down to your desired thickness and add sugar to your taste.

Enjoy!

Nick Giannetto