Hi Patty, I am so very happy to see you post on to the Cookbook Forum.  I just spoke to Vic and we had a great conversation about getting as many Classmates as possible to become aware of our Cookbook Forum.  I do think, as does Vic, that a great majority are not aware that we have a Cookbook Forum.   I sent him a message (you will see it below) which I drafted and requested that he send it out to all Classmates with e-mails.  I know that he is swamped with not only our web site, but he also has a site  for his Navel shipmates, as well as a family that wants to see more of him, and a business to run.  To help out a little I have decided to start sending it to all the Classmates which I have e-mails for, and asking them to forward it to other Classmates. Perhaps jointly we can capture the attention and participation of many who are unaware of the Forum.  I believe that once a Classmate reads all three pages of our Classmate Cookbook, filled with Recipes that are Classmate favorites, hard to find recipes and just FUN RECIPES, combined with Food Trivia Questions and questions regarding out Class, they will want to get involved.  I KNOW that we all can put together a CLASSY Class Cookbook that will be uniquely unique and will generate additional funds for our Class coffer.  Patty, thank you so much for responding and for the pictures you sent me, how cool!!!  Check your e-mail for something special!!!  ENJOY!   Joe C

A GREAT BIG FRIDAY HELLO, to all Classmates, and a VERY SPECIAL THANK YOU to Sharon "KC" Collins Hummel Judy Koscielski Zwemke for responding so quickly to Vic’s note regarding our Class Cookbook Forum.  Within hours of Vic’s posting his note, these LADIES hit the keyboard and fired off some very NIFTY recipes to add to our Class Cookbook Collection.   For all the remaining Class of 64 LADIES AND our Class GENTS, who have yet to give up a treasured recipe, NOW is the time to JOIN the ranks, of those who have delivered the goods and,  make YOUR contribution!  Now READ  and  ENJOY

Glass Candy
List Ingredients:

½ C Water
2 C sugar
½ C white corn syrup
Cinnamon oil (Can usually get this at your local drug store. Our supermarkets don’t carry it. Can substitute other flavored oils as well)
Red or green food coloring
Powdered sugar

Tools
Candy thermometer


Instructions

generously dust a large cookie sheet with powdered sugar.

Put all ingredients in a sauce pan; boil without stirring until it reaches 290 degrees. Take off heat and add up to ¾ tsp cinnamon oil and 3 drops red/green food coloring. Stir. Pour onto cookie sheet dusted with powdered sugar. Generously dust top of candy with powdered sugar. Let cool and break into pieces.

NOTE: Be sure you keep face away from pan when adding the cinnamon oil and do it under stove hood if possible. It is very strong and can burn eyes and face!

Got this one years ago from a friend I worked with. This is another one of Justin's favorites. It travels well and I sent him a bunch when he was "away on business" for the USAF.
 

Grandma Danielson’s Kumla

List Ingredients:
5 large ham hocks or about a 5# spiral cut ham
5 lb bag of potatoes run through a meat grinder (do not use food processor. It makes them too wet)

For each 2-3 C potatoes add the following:
1.5 tsp Salt
1.5 to 2 C oatmeal (NOT quick oats)
1 C flour
1 tsp baking soda (many recipes don’t call for this but it makes them lighter)
Pepper to taste


Instructions:
Boil ham in large kettle for 4-6 hrs to flavor the broth. Place rack or plate upside down in the kettle to keep the kumla balls from sticking to the bottom.

Mix all other ingredients together and form into loose balls about the size of a tennis ball. Drop into the boiling broth. Cover, lower the heat and boil for about half an hour or till they rise to the top of the kettle.

As my Grandpa used to say you may need to “test one (or two) along the way to be sure they’re done”. I remember him hovering near the stove not unlike a vulture waiting for a taste....or until Grandma told him "Daniel get out of here." LOL If you made the balls loose enough some of them will fall apart slightly making a wonderful thick gravy broth to put over the kumla when served. Can also be eaten with butter.

NOTE: Vary this by grinding up some of the ham and mixing it with the other ingredients before forming the kumlas. This is a Norwegian dish often served Christmas Eve.
 

Great-Grandma Dutler’s Graham Cracker Pudding

List Ingredients:

2 beaten egg yolks
½ C sugar
½ C milk
1 package Knox gelatin
¼ C cold water to dissolve gelatin
2 egg whites
1 C whipped cream
10 graham crackers rolled into crumbs
3 tbsp melted butter
3 tbsp brown sugar


Tools
9 x 13 baking pan


Instructions:

Butter an oblong 2” deep pan.

Boil together egg yolks, sugar and milk. Soak gelatin in cold water 5 minutes – then stir into hot custard. Set aside to cool. Add beaten egg white and whipped cream. Mix cracker crumbs, melted butter and brown sugar. Put brown sugar mixture in and pour 1st mixture over it. Put crumbs on top. Refrigerate till set and serve.

This is a favorite in Don's family. The cousins all scramble for it down to the last bite. If Grandma Hummel is coming to anyone's house she MUST bring Graham Cracker Pudding and the requisite Sugar Cookies. Lots of great memories popped to the surface as I've been typing these recipes.
 

Lark’s Enchiladas
Makes 8

List Ingredients:

8 Flour Tortillas
1.5 lbs ground beef
4 cans enchilada sauce*
5 C cheddar cheese (I bump that up to about 5)
Tomato with jalapeno sauce (or taco sauce with jalapenos)
1 onion chopped
Garlic, salt, pepper and pizza peppers to taste.

Instructions

Brown hamburger, onion, garlic, salt, pepper and pizza peppers. Add jalapeno sauce and ½-1 can enchilada sauce and heat. Put meat on the tortillas, add lots of cheese, roll up and lay in 9”x13” pan. Pour rest of enchilada sauce over the tortillas and cover with cheese. Bake at 350 degrees about 30 minutes.

NOTE: This recipe is from a USAF friend stationed with us at McCoy AFB, Orlando, FL, 30+ years ago. My husband was advisor to ISU's Rodeo Team for close to 40 years. When the group was small we used to have them over to the house for supper. Tears would be running down their cheeks, they'd be sniffin' and beggin for more. *You can modify the "intensity" by using mild, moderate or hot enchilada sauce.

Mom’s Deviled Eggs
Makes 24 (There's no point in making less at our house)

List Ingredients:
12 eggs boiled and cooled
1/2 C salad dressing (NOT MAYO)
2 tsp apple cider vinegar (apple cider vinegar is very important)
2 tsp mustard
1 tsp salt
Pepper to taste

Instructions
Slice eggs lengthwise and remove yolk. Place whites in egg tray or whatever you’re serving them from.

Put yolks in bowl or food processor and mash.
Add all other ingredients and blend well
Dip yolk by spoonful back into the whites
Garnish with paprika or chili powder

Chill and serve. The recipe can be divided to make smaller numbers of eggs. For fancier eggs place yolk mixture in cake decorating bag and use fancy tip. Squeeze yolk mixture into eggs.

Heather and Justin could just able live on these. And, now the grandkids are really into them. I always know what I'll be taking to family get togethers!

Sandy’s Baked Rice


List Ingredients:
2 cans beef consommé
1 stick butter
1 med onion chopped (or equivalent of dried chopped onion)
1 c uncooked rice (do not use instant rice)

Instructions:
Sauté onion in butter. Pour into 2 quart casserole and stir in rice. Bake 1 hour at 400.

NOTE: Vary this by changing the consommé to cream of chicken, mushroom, or cheese soup and placing strips of chicken in the mixture for a main dish.

I got this recipe from a fellow air force wife, Sandra Parrish, 36 yrs ago. We’re still making it and think of her and her husband, Kiff, with whom my husband was stationed at McCoy AFB, Orlando, FL. It’s now going through the second generation of USAF warriors and has moved to the Army National Guard with our daughter, Heather's husband. It's a must have whenever the kids are home.

Well done Sharon, the recipes are super and the short story that follows each recipe is very interesting and worthy of noting! 

Thank you again! 

Is there anyone who does not have at least one Crock Pot, I think not!  And that’s a good thing, because here comes a great recipe from Judy Koscielski Zwemke that will have you getting your POT ready!

Crock Pot Swiss Steak

Submitted by:   Judy Koscielski Zwemke

Dredge each piece of steak with flour.

Fry in olive oil (or your choice) until crisp.

Layer in crock pot in this order.

Steak - sliced onions - cream of chicken soup (part of a can)

Repeat layers

Cook on low all day or high for half a day.

Really yummy and easy.

Thank you again Judy for stepping up to the plate (in this case) I mean the CROCK POT and offering up another one of your mouth watering recipes. 

Want to watch your figure?  Have it out there where you can see it now?  Trust me, I've lost hundred's of pounds and I've also found them again . . . .again and again and again!  I am trying very hard this time to stay under control.  I can say I DON'T want to gain back the weight I lost, but only time will tell!

Here are a couple recipes I used so I wouldn't feel deprived of the things I really like.

FLATBREAD PIZZA

1 Flatbread (light)                                   90 Cal.

1/2 C. Pasta sauce                                  70 Cal.

2/3 C. Mozzarella cheese                      180 Cal.

Sometimes I just put veggies on it; yellow peppers chopped up, onion, mushrooms.  If I have meat I use either 3 ozs. hamburger (155 Cal.) or 2 ozs. chicken (60 Cal.)

Bake 14 minutes at 425 degrees

GROUND TURKEY CHILI

1 lb. ground turkey

1 can chili beans

1 can pinto with jalapeno's

2 cans chili ready stewed tomatoes

vegetable juice

onions (I used minced)

Sea salt (salt)

pepper

chili powder

Put everything in crock pot and cook all night or all day.  I start out on high for 4 hours and then low the rest of the time.

A none diet recipe handed down from my grandma that my boys and grandkids just love.

CRACKER OMELETTE

6 eggs beat up like you are going to scramble

Saltine crackers (tube) crunched up

1/3 cup milk

Mix all together and grill like you would pancakes.  I use a non-stick spray, put a cup or so at a time in, form it to look like a pancake and grill on both sides until golden brown.

Serve with butter and syrup like you would a pancake.

Tastes like but much better than French toast!

Hi Patty, I received your e-mail last night and saw the recipes you posted to the Class Cookbook.  First, THANK YOU, I know you are busy and were tired, yet you still pounded out the 3 recipes and posted them.   You are a REAL CLASS TROOPER!  Second, these are GREAT RECIPES!!!   After reading them I thought about them all night and, when I woke up this morning, there they were in my mind.  Since it was morning, and not wanting to waste the thought, since they are rare with me these days, I decided to try the CRACKER OMELETTE!  I had all the fixins necessary and gave it a shot.  Patty, it was FAR better than FRENCH TOAST.  I really enjoyed it and even gave a bite to Carole who said, and I quote “this is quite good!” These are sure to be a hit with our Classmates.  They are quick, easy and good for US.  Thank you again and have a great day!  Your CRACKER OMELETTE eating Classmate, Joe C.

Hello Pam and THANK YOU again for sending in some of your families treasured recipes.  Because of Classmates like yourself, our Cookbook is beginning to GROW and with recipes that many for years to come will enjoy!   Just this morning I tried one of Patty Duff’s RECIPES, a CRACKER OMELETTE and it was superb! NOW I look at the THREE sweet munchies and/or deserts which you sent in and, I find myself checking the pantry to see if we have the ingredients to make any one of the following!  All I can say is YUM!!

Hi Joe,
Here are a few of the recipes that my family really enjoys.

Caramels

1/2 Pound butter
3 cups brown sugar
1 can sweetened condensed milk
1 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla
Melt butter. Pour in sugar, milk, syrup and salt. Bring to full boil. Boil 9 1/2 minutes, stirring constantly. (If using candy thermometer heat to 245 deg.) Remove from heat and add vanilla. Pour into 9 x 9 buttered pan. Cool and cut into bite size squares. Wrap in plastic or waxed paper. This is where you use spouse and children to help as it makes 150 pieces.


Lemon Pie

1 baked 9 inch pie shell
1 1/4 cup sugar
6 Tablespoons cornstarch
2 cups water
1/3 cup lemon juice (fresh if you have it)
3 eggs, separated
3 Tablespoons butter
1 1/2 teaspoons lemon extract
2 teaspoons vinegar

Mix sugar and cornstarch together in top of double boiler. Add the water. Combine the eggs yolks with lemon juice and mix together. Add to rest of mixture. Cook over hot water in double boiler until thick, about 25 minutes. Now add lemon extract, butter and vinegar. Stir thoroughly. Pour into pie shell and let cool. Cover with meringue and brown.

Meringue:
1 Tbsp. cornstarch
2 Tbsp. cold water
1/2 cup boiling water
3 egg whites
6 Tbsp. sugar
1 tsp. vanilla
pinch of salt

Blend cornstarch and cold water. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. Beat egg whites until foamy. Gradually add sugar and beat till stiff but not dry. Turn mixer to low, add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn to high and beat well. Spread on cooled pie and brown.

Lavonne's Texas Chocolate Cake.

Mix together in order and set aside:
2 cup flour
2 cup sugar
1/2 tsp. salt
1 tsp baking soda
2 eggs
1/2 cup sour cream

Cook the following ingredients till boiling and well blended:
2 sticks margarine
4 Tbsp cocoa
1 cup water

Stir to mix well and add to the top mixture. Pour into ungreased jellyroll pan. Bake at 350 deg. for 23 min. Remove from oven and set aside while preparing the following frosting.

Cook together until blended:
1 stick margarine
4 Tbsp. cocoa
6 Tbsp milk
Add and mix till well blended:
1 tsp. vanilla
1 lb. powdered sugar (4 cups)
1 cup chopped pecans.
Mix well and frost cake while still hot. Let set.
I usually put half the frosting on 1 half and then add the pecans to the rest of the frosting. I have some who don't like nuts.

Salted Nut Roll
2 1/2 Tablespoon margarine
10 oz. pkg peanut butter chips
1 can sweetened condensed milk
16 oz. jar dry roasted peanuts
small pkg marshmallows
Put half jar of peanuts on bottom of buttered 9 x 13 pan.
Melt together margarine, chips and milk. Add marshmallows. Pour on top of peanuts and press down. Add rest of peanuts on top. Press down. Cut in pieces.

I can send more recipes later.
Thanks for doing this.

Your class mate,
Pam Knight Arment

Good Morning to you Jim, it is so very good to hear from you!  As soon as I saw your e-mail I knew that our Cookbook was about to get its first REAL Italian Recipe.   This HEAVY HITTER sounds soooooooo Goooood!  I was just alerted by my CLASS RECIPE INCOMMING ALARM, that you sent us another HOT recipe!   THANK YOU SO MUCH MY FRIEND!  I will post them to the Forum shortly, for the other Classmates to enjoy.  

BRUSCHETTA

INGRIDENTS:

3      MEDIUM TOMATOES

1/2    MEDIUM RED ONION

2 TBS  FRESH BASIL

1 TBS  MINCED GARLIC

1/2    CUP OLIVE OIL

Chop tomatoes, onion and basil and mix the rest of the ingredients together. 

Salt and pepper to taste. Serve over Crusty Bread.

HOMEMADE CRUSTY BREAD

INGRIDENTS:

1 1/2 CUPS OF WARM WATER, WARMED TO 100 DEGREES 1/4-OUNCE ENVELOPE DRY INSTANT

YEAST

1 1/2 TSP SALT

5 CUPS BREAD FLOUR (PLUS EXTRA FOR KNEADING AND BAKING) OLIVE OIL FOR OILING

THE BOWL BAKING STONE

Place the warm water and yeast in a large bowl. When the yeast is dissolved

add the salt and half of the flour.  Mix well. Add the rest of the flour, mix

well until the sides of mixing bowl are clean and the dough is smooth and

elastic.  Put dough in a large mixing bowl that has been brushed with olive

oil, cover with plastic wrap and place in a warm spot to rise until dough

doubles in volume, approximately 1 1/2 hours.

On a work surface sprinkled with flour, knead dough until firm.  Form the

dough into a ball shape and flatten.  Place the dough on a baking stone,

sprinkle with flour, cover loosely with plastic wrap and place in a warm spot. 

Let the dough rise until it increases in volume by half, about 1 hour.

Pre-heat oven to 400 degrees.

Bake for 45 minutes.

Makes one 28 ounce loaf.

Here's a favorite recipe that we have around the holidays.

Jalapeno Pie

INGREDIENTS:

2 POUNDS OF CHEDDAR CHEESE

1 DOZEN EGGS

6 - 8 OUNCE JAR SLICED JALAPENO PEPPERS

INSTRUCTIONS:

1. Crate cheese

2. Beat eggs

3. Dice peppers

4. Use electric skillet - lightly greased

5. Layer of cheese

6. Pour in 1/2 of the eggs

7. Layer of peppers

8. Layer of cheese

9. Pour reminder of eggs

Cook at 300 - 325 degrees, slow for 1 hour

Hello Class of 64 Classmates!   Hope you are all doing well this Sunday, 10/24.

 Today I decided to offer up a somewhat unusual recipe.  This is one is for those of you how have Canine companions.  We don’t have to use it in the Class Cookbook, but you might like to make it for your four legged friends!

Healthy Veggie Bone Recipe

NOTE:  Remember to count each serving of your four legged friend’s calories to help keep your pet healthy

Ingredients:

3 Cups Minced Parsley

¼ Cup Carrots chopped very fine

¼ Cup Shredded Mozzarella or Parmesan Cheese

2 Tbs Olive Oil

2 ¼ Cups Whole Wheat Flower

2 Tbs of Bran

2 Tps of Baking Powder

½ 1 Cup of Water

Directions;

Preheat oven to 350 degrees and lightly grease a large baking sheet.   Stir together parsley, carrots, cheese and oil.  Combine all dry ingredients, and then add to veggies. Gradually add ½ cup of water, mixing well (the dough should be moist, but not wet).  Knead for one minute and roll dough out to ½ inch thickness.  Using a dog shaped cookie cutter (available at dog center everywhere) and transfer them to the baking sheet.  Bake for 20 or 30 minutes or until bone is browned and hardened slightly.    Serving size;   1 bone for 50 # dog or for smaller dogs cut the bone in half.  If your dog has pre-existing medical conditions, consult your veterinarian before adding new food to your pet’s diet.

You may wish to scroll MHS Class of 64 on the bone before baking!

Perhaps we will give up a recipe for Cats if requested!

Have a great day Classmates and REMEMBER to RE-CONNECT and KEEP CONNECTED with your Classmates! Your Classmate, Joe C.

Hello Classmate and thank you for signing in to check out the Class Cookbook Forum!  We are within days of walking out of October’s door and ready to open the one for November.  It will soon be time to start prepping for family visits and that most wonderful holiday, Thanksgiving.  Upon waking on a nice crisp fall morning, nothing smells better than coffee brewing and hot breakfast goodies!  Well Classmate, here is a breakfast goodie for our Cookbook that will keep the family and guests making round trips to the kitchen to grab another one of these BUNS!

CINNABUNS :

½  cup warm water

2 packages dry yeast

2 Tbl. sugar

3 ½  oz. pkg. vanilla pudding mix

½  cup margarine --melted

2 eggs

1 teas. salt

6 cups flour

CREAM CHEESE FROSTING:

8 oz cream cheese

½ cup chopped pecans

 1/2 cup margarine

1teas. vanilla

3 cups confectioner's sugar

1Tbl. milk

To make frosting, mix all ingredients until smooth then add pecans and mix again.

In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package

directions. Add margarine, eggs and salt. Mix well. Then add yeast

to mixture and blend.

Gradually add flour; knead until smooth. Place in a greased

bowl. Cover and let rise until doubled.

Punch down dough and let rise again.

Then roll out on floured board to 34 x 21" size. Take 1

cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar

and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.

With knife, put a notch every 2". Cut with thread or knife.

Place on lightly greased cookie sheet 2" apart.

Take hand and lightly press down on each roll.

Cover and let rise until double

again. Bake at 350 15-20 minutes. Remove when they start to turn golden.

DON'T OVER BAKE.

Frost warm rolls with Cream Cheese Frosting.

You and your family are now ready for the CINNABUN EXPERIENCE!

Thanks for stopping by Classmate, please stop by again soon for another Cookbook update!

Joe C

A very happy November to all my Classmates of 1964. 

Today, this 1^st day of November, I am very proud to be able to present the following recipe for our Classmates to review.  May not make our recipe book but will surely bring a smile to your face! This famous person was a big part of our parent’s lives as we were growing up.  Many of us can remember hearing them on the radio and occasionally seeing them on TV, when they would make everyone laugh at their comedy skits!  So many recipes are complicated, but this one is very simple and I’m sure you will appreciate it! 

Classmate of 1964, may I proudly present;

Gracie Allen's Classic Roast Beef Recipe

Ingredients:

1 large Roast of beef

1 small Roast of beef

Cooking Instructions:

Take the two roasts and put them in the oven.  

When the little one burns, the big one is done.

Have a great 1^st of November Day:   SPECIAL NOTE:  Today, Mike Himes starts down a New and Wonderful Road that he is sure to enjoy!  His RETIREMENT!!!  Send Mike an e-mail and wish him the VERY BEST!!!

Hi Classmates. here is a new recipe from a newly appointed Class Committee Member, Bill Andrews.  When you read his recipe contribution, send Bill a thank you note for the addition to the Cookbook and hardy congratulations on his appointment to the Class Committee.  Incidentally, Two other Classmates were also appointed to the Class Committee, Nancy Brees and Jerry Bulanek.  So be sure to send them Congratulations as well!!

Black Bean Soup
Posted Wednesday, November 3, 2010 at 9:14 AM
 

Joseph Childs wrote:

PERFECT!!!! Thanks for the chuckle. I loved Gracie! I always used "Say goodnight, Gracie" with the kids. They didn't get it but always knew to answer "Good night, Gracie" LOL

Sharon, you are most welcome!  Now that the Class Committee had made it official, that we will have the 2nd ANNUAL CLASS BARBIE next year, I really hope you will plan to attend!!  I have a feeling it is going to be a real big HOOT!!!  Joe C

OK, here's the deal. I will come to the BBQ if you start calling me KC, Kasey, or Kase. No more of that Sharon stuff. LOL

One more recipe:

Stone's Mile High Lemon Chiffon Pie

This is the original recipe from Stones's.

Submitted by Pat Lang Helfer

Baked pie shell

8 egg yolks, slightly beaten

1 cup sugar

Juice from 2 lemons

2 lemon rinds, grated

Salt to taste

2 tbsp unflavored gelatin

1/2 cup cold water

8 egg whites, beaten

1 cup sugar

Cook egg yolks, sugar, juice from two lemons, grated lemon rind and salt in a double boiler, stirring frequently until it reaches the consistenc of thick custard.

Soak gelatin in cold water until dissolved.  Add to hot custard and cool.

Beat the egg whites stiff, but not dry.  Beat in sugar gradually and then beat again.  Fold cooled custard into beaten egg whites.  Put in baked pie shell and chill three hours.  Serve with whipped cream.

Sharon "KC" Collins Hummel wrote:

 GOOD MORNING KC!!!   This will be easy, fits right in with Americas Top 40 Countdown host, KC Kasem!   We now have a deal!  KC from now on and you come to the Barbie!!!  WE both win with this deal!  Have a super day "KC", your friendly Classmate Joe C.

Good Day to all of my Classmates!  TODAY you are in for a real treat!  Sit back, read on and enjoy!

 It seems that our NEW Class Treasurer, (Pat Lang Helfer ) who I understand is doing a very professional job, has a few treasures of her own!   This morning I received A (1) recipe from Pat that I went Bananas over!  You will understand why, when you read it at the end of this posting!  I wrote her back and told her of my excitement and lord and behold she responded with the following;  

Joe--I did send 8 other recipes through your email address.  Did you receive those?

;-)   patt*

 Hi again PATT*, No I did not receive the other 8 recipes you sent!  Here is my e-mail again, jcchilds@cox.net   I thought it was SOOOO GREAT that you sent the Lemon Pie Recipe, but now that I know that you sent an ADDITIONAL EIGHT RECIPES, all I can say is, love ya gal and way to go!  I will check my mail all day and let you know when they arrive!!  Again, thank you so very much! Your friendly (and very happy about the 8 additional recipes) Classmate, joe C.

Pat sent them again and, I received the additional 8 recipes.  I must tell you Classmates they are WHOPPERS and they will make a very nice addition to the Class Cookbook.  In addition to offering up 9 of her recipes, she also offered up some comments and a few excellent ideas regarding the Cookbook name and the layout!  Since the Cookbook name and layout will be utmost important, I have decided to open up another subject on the Forum page for Classmates to present their recommendations and comments regarding the Class Cookbook name and /or layout.  

NOW on to reviewing those treasured recipes from Pat!

Chocolate Cake:

This recipe is from my mother and I have made it hundreds of times, especially for Birthdays and other celebrations.  Submitted by Pat Lang Helfer

Mix dry ingredients:

3 cups flour

2 cups sugar

½ cup cocoa

1 tsp salt

2 tsp baking soda

Add to dry ingredients & mix:

¾ cup salad oil

1 tsp vanilla

2 tsp vinegar

2 cups warm water

Bake at 350 degrees for 40 minutes in a 13 x 9 pan.

Frost with favorite frosting or eat plain.

Christmas Brunch:

A dear friend gave me this recipe back in the early 70’s.   I have made this hundreds of times!

This is a wonderful breakfast recipe for company—just pop it in the oven in the morning.

I don’t know where the name came from—I obviously have made it for more than one Christmas!

Submitted by Pat Lang Helfer

6-7 slices fresh bread, cubed

1 lb smoked ham – cut in bite-size pieces

½ lb Old English Cheese, shredded

3 beaten eggs

2 c milk

½ tsp dry mustard

¼ tsp salt

Mix above items all together lightly with fork. 

Place in greased casserole and pour 4 tbsp melted butter over top. 

Refrigerate overnight or for several hours. 

Bake next morning for 1 hour at 325 degrees in 9 x 13 pan.

Pizza Burgers:

I got this recipe from my Sister-in-Law, Nancy, the first year we were married, 1967.

It has been a favorite.  Again, this is an easy recipe for company, since you make ahead.

Submitted by Pat Lang Helfer

1 – 1 ½ lbs hamburger

Brown with onion, salt & pepper.

1 can tomato soup

¾ cup salad dressing

2 c. mozzarella cheese

1 tsp oregano

¼ tsp sage

Hamburger buns -- I have also used cocktail buns for appetizers.

Mix all ingredients, except buns, and let sit in refrigerator for ½ hour or more. 

Spread on half a bun.

Bake on a cookie sheet, 350 degrees for 30 minutes.

French Toast Mountain:

I found this in a cookbook, “Sam the Cooking Guy”.

The first time we made this for our Grandkids, we started a new tradition.

Submitted by Pat Lang Helfer

2 large eggs, beaten in a large bowl

1 tbsp granulated sugar

1 tsp cinnamon

2 tbsp milk

2 tbsp butter

5 slices bread

Syrup

Powdered sugar

Beat the eggs with the sugar and cinnamon and stir in the milk.

 Preheat a nonstick pan or griddle over medium heat. 

Add the butter and spread it around. 

Working with however many bread slides will fit in the pan or griddle, dip the bread in the egg mess

and transfer to the pan to cook.

Cook until golden-y brown and beginning to get just very slightly crispy around the edges, then turn

and cook the same way on the other side.

Now for the mountain:

Remove from the heat, cut the bread into 1-inch squares, and place in a mountain-like pile on two plates.

Drizzle with syrup first; this would be the “cascading waterfall” part of the mountain.

Then dust the top of the pile with powdered sugar; this gives it the “snowy peaks” part of the

mountain.

I think you have deducted that you can use your own French Toast recipe or buy French Toast Sticks in the freezer to use.

German Pancakes

I don’t know where I got this recipe.

But this is an easy recipe and a favorite.

Submitted by Pat Lang Helfer

Combine & beat until smooth:

2 cups flour

2 cups milk

4 eggs

Melt 4 tbsp of butter in a cast iron skillet & swirl until it coats the bottom.

Pour batter into hot skillet.

Bake 20 minutes at 350 degrees.

Cut in pie wedges & serve immediately with choice of topping.

Noodle Clusters

Another recipe from a friend.

If you like butterscotch—look out!

These are addictive.

Submitted by Pat Lang Helfer.

Melt a 12 oz pkg Butterscotch chips in a pan over low heat.

Add:      1 cup salted peanuts

                1 ½ c chow mien noodles (small can)

Drop by a teaspoon on wax paper.

Oven Popcorn:

My Granma was a wonderful cook and this recipe came from her kitchen.

If you like Carmel corn, you will love this.

Submitted by Pat Lang Helfer.

2 cups brown sugar

2 sticks butter or oleo

½ cup white syrup

1 tsp salt

1 tsp soda

1 c un popped corn

Boil first 4 ingredients for 5 minutes.

Take off stove & add soda.

Pour over popped corn. 

Divide corn onto 2 large cookie sheets.

Put into a 200 degree oven for 1 hour.

Take out & stir every 20 minutes.

Let cool & store in plastic container.

Will freeze & keep a long time.

The Ultimate Cheesecake:

A friend gave me this recipe.

This is easy and so-o-o-o good—if you like cheesecake.

Submitted by Pat Lang Helfer.

4 large eggs

1 ½ cup sugar

2 tbsp flour

3 tbsp cornstarch

4 – 8 oz pkgs cream cheese, softened

2 tsp vanilla

½ cup butter

1 pint sour cream

Put eggs in a large bowl.

Beat a few minutes.

Blend in sugar, flour, and cornstarch.

Add remaining ingredients and beat at medium high speed of mixer until smooth.

Pour into a 9 inch spring form pan and bake 1 ¾ hours in preheated oven at 325 degrees.

Turn off heat, open door, and leave cake in oven and additional hour.

When cool, remove from pan and refrigerate.

Can serve with fruit pie filling on top.

Optional crust:

1 ½ cups vanilla wafer crumbs

½ cup powdered sugar

1/3 cup melted butter

Stone's Mile High Lemon Chiffon Pie: 

This is the original recipe from Stones'.

Submitted by Pat Lang Helfer

Baked pie shell

8 egg yolks, slightly beaten

1 cup sugar

Juice from 2 lemons

2 lemon rinds, grated

Salt to taste

2 tbsp unflavored gelatin

1/2 cup cold water

8 egg whites, beaten

1 cup sugar

Cook egg yolks, sugar, juice from two lemons, grated lemon rind and salt in a double boiler, stirring frequently until it reaches the consistent of thick custard.

Soak gelatin in cold water until dissolved.  Add to hot custard and cool.

Beat the egg whites stiff, but not dry.  Beat in sugar gradually and then beat again.  Fold cooled custard into beaten egg whites.  Put in baked pie shell and chill three hours.  Serve with whipped cream.

THIS GETS A 5 STAR RATING FROM ME!!!!!!

Joe--

I did send 8 other recipes through your email address.

Did you receive those?

;-)   patt*

Patricia Lang Helfer wrote:

 Hi again PATT*, No I did not recieve the other 8 recipes you sent!  Here is my e-mail again, jcchilds@cox.net   I thought is was SOOOO GREAT that you sent the Lemon Pie Recipe, but now that I know that you sent an ADDITIONAL EIGHT RECIPES, all I can say is, love ya gal and way to go!  I will check my mail all day and let you know when they arrive!!  Again, thank you so very much! Your friendly (and very happy about the 8 additional recipes) Classmate, joe C.

LOL you , too, Joe!