Monday, Jan. 23rd, is National Pie Day so here come the pies! They are such fun.   CASSEROLE BEEF PIE    2 lbs. round steak 1/3 c. flour 1 tsp. paprika 1 1/2 tsp. salt 1/8 tsp. pepper 1/4 c. shortening 2 medium onions, separated in rings 1/2 c. water 1 can condensed cream of  Read more »

HOT DOG SURPRISE   1 lb. hot dogs 2 medium onions, chopped 2 Tbsp. margarine or oil 1 Tbsp. chopped parsley 2 tsp. chopped basil 1/2 tsp. powdered garlic 1 (15 oz.) can tomatoes, drained or 2 tomatoes,chopped 2 cans condensed cream of mushroom soup 1 lb. elbow macaroni, cooked and drained Slice hot dogs  Read more »

  We’re into the second week of a new year; hopefully, this year will be good for all of you!  If you are searching for new recipe ideas, call or e-mail and I’ll see what can be found. A reader from Cold Spring (he reads the Dairyland Peach) has requested the recipes featured this week,  Read more »

BROCCOLI SALAD SUPREME   10 c. broccoli florets 1 c. sliced celery 6 c. seedless red grapes    (about 3 lbs.) 6 green onions, sliced 2 c. mayonnaise 2/3 c. sugar 2 Tbsp. cider vinegar 1 lb. sliced bacon, cooked, crumbled, 1 1/3 c. slivered almonds, toasted In a large salad bowl, combine broccoli, grapes,  Read more »

CHRISTMAS MORNING WIFE SAVER   16 slices bread, crusts removed 6 eggs 16 slices bacon or ham, cooked 1/2 tsp. salt 16 slices sharp Cheddar cheese 1/2 tsp. pepper 1 tsp. dry mustard 1/4 c. onion, minced 3 c. milk 1/4 c. green pepper, finely chopped 2 tsp. Worcestershire sauce 1/4 lb. butter 1 dash  Read more »

TAFFY APPLE SALAD 1 (16 oz) can pineapple chunks, diced, save juice 2 c. miniature marshmallows 1/2 c. sugar 1 Tbsp. all-purpose flour 1 tsp. white vinegar 1 egg, well beaten 1 (8 oz) container frozen whipped topping, thawed 4 medium-size apples, peeled, diced 1 1/2 c. dry roasted peanuts, chopped fine Refrigerate marshmallows and  Read more »

MERRY SANTA CAKE  1 (18 1/2 oz) pkg. yellow cake mix Flaked coconut 2 small black gumdrops Red glossy decorating gel Red colored sugar 1 black licorice string 1 large red gumdrop Peppermint Butter Cream Prepare cake mix according to pkg. directions. Pour batter into two greased and floured Santa-shaped cake pans. Bake according to  Read more »

EGGNOG BREAD PUDDING   4 large eggs 1 qt. refrigerated eggnog 10 slices raisin-cinnamon  swirl bread Whisk eggs in large bowl until blended. Whisk in eggnog. Cut four slices bread in 1-inch cubes; arrange over bottom of a two-quart shallow baking dish coated with nonstick spray. Pour half of eggnog mixture over top. Cut remaining  Read more »

CRANBERRY SAUCE   1 Tbsp. butter 2 tsp. grated fresh ginger 1 (12 oz) pkg. fresh or  frozen cranberries (3 c.) 3/4 c. sugar 2/3 c. orange juice 1/4 c. chopped candied  orange peel 1/8 tsp. ground allspice In medium saucepan melt butter over medium heat. Add ginger to hot butter; cook and stir for  Read more »

 CRANBERRY FRUIT MOLD 2 c. boiling water 1 (8 serv. size) or 2 (4 serv. size) pkg. cranberry sugar-free low calorie gelatin dessert 1 1/2 c. cold juice, ginger  ale, lemon-lime carbonated beverage, seltzer or water 2 c. halved red or green seedless grapes 1 (11 oz.) can mandarin orange segments,drained Stir boiling water into  Read more »

Now that it is November, we’re thinking ahead about the upcoming holidays. We’ll be having  recipes for you as we prepare for Thanksgiving and Christmas, so If you have any you would like to share with our readers, send them in, we’d love to have them! SPICED PUMPKIN MUFFINS 2 c. all-purpose flour 1/3 c.  Read more »

HEALTHY VEGETABLE SKELETON Gather red pepper, a handful of carrot sticks, broccoli, some green beans, cherry tomatoes, a cucumber, celery sticks, cauliflower or other vegetables. Assemble the skeleton. The sliced red pepper could be its rib cage. Cauliflower can serve as the skeleton’s hands and feet, and the carrots and celery could form its shoulders,  Read more »

BAKED VENISON ROUND STEAK 2 lbs. venison round steak 1/2 c. flour 2 Tbsp. finely chopped onion 2 tsp. salt 2 Tbsp. finely chopped shallots 2 Tbsp. canola oil 1/2 tsp. black pepper 8 Tbsp. butter, divided (2 Tbsp. should be chilled and sliced into thin pats) Brown sugar Ketchup Dried basil leaves 1/3 c.  Read more »

BEAR   Bear meat should be marinated; a roast should be marinated for two – five days, then roasted, first in a very hot oven (400°), then at 300° until tender. After marinating two days, bear steaks can be fried or grilled, basting with marinade while cooking; never serve it rare. Bear chops should be  Read more »

PARSNIP & APPLE SOUP   2 Tbsp. vegetable oil 2 Tbsp. butter 2 medium onions, coarsely chopped 1 Tbsp. brown sugar 6 c. chicken broth 1 lb. parsnips, peeled and  sliced 2 large mealy potatoes 1 Tbsp. lemon juice 2 tart apples (like Granny Smith), peeled, cored 1/4 tsp. ground cinnamon 1/8 tsp. ground mace  Read more »