White Bean Salad

2 cans white northern beans, washed and drained
1 med. red onion diced
1 bunch of green onions diced
3 stalks celery w/leaves diced

Dressing:

2 T. vinegar
2 T. oil
1/2 t. salt
1/2 t. pepper

Combine beans, onions and celery. Pour dressing over all, toss and refrigerate for at least 1 hour before serving.

Baked Grits

Cook:
1 c. grits in
4 c. boiling water
add 1 t. salt.
Cook 5 minutes.

Add :
1 stick shredded cheddar cheese or garlic cheese really any cheese will do
1 stick butter

Beat:
2 eggs slightly in a 1 c. measure and finish filling with milk. Add to grits and cheese mixture and Bake at 350 for 45 minutes.

serves 8

Swedish Kleinger

1 c. flour
1/2 c. butter
2 T. water

Mix like pie crust and press into a cookie sheet.

1c. water
1/2 c. butter
1 c. flour
3 eggs
1/2 t. almond extract

Put water and butter in a sauce pan, heat to boiling. Take off heat and add flour all at once, stir until smooth. COOL. Beat in eggs one at a time add almond extract at any time. Spread on first mixture. Bake at 350 degrees until golden brown. Cool and frost... recipe follows.


Frosting

1 c. powdered sugar
1 T. butter
1 t. almond extract
Add enough cream to make a spreadable mixture
Add food coloring if desired

Duff's Bread Pudding

1 c. warm water
1 c. coffee mate
3 med. eggs
1/4 c. butter
1/2 c. sugar
1 t. vanilla
1/4 t. salt
4 large frozen peach slices (we always use our canned peaches... it makes no difference)
4 slices white bread (left over doughnuts are fantastic!)
1/4 c. raisins

In small mixing bowl combine water and Coffee Mate; mix until free of any lumps. Add butter and beat 30 seconds. Add eggs and beat 1 minunte. Add sugar, vanilla, salt and peaches and
beat at high speed for one to two minutes. Set aside.

In a non greased casserole dish place 1 1/2 c of the mixture and sprinkle with raisins. Cut the four slices of bread in to 1" squares or so, add and toss lightly. Add remaining mixture, pouring evenly over bread.

Bake 325 degrees for 40 -45 minutes. Remove, cool slightly, and top with nutmeg sauce, which follows.

Duff's Nutmeg Sauce

1/2 c. sugar
1 T. cornstarch
1/2 t. nutmeg
1 c. milk
1/4 c. butter
1 t. vanilla
In a small saucepan, combine sugar, cornstarch and nutmeg. Stir in milk and butter. Cook over medium heat until mixture starts to thicken slightly, then add vanilla and stir constantly until mixture becomes thick. DO NOT BOIL. Remove from heat and pour over bread pudding.

Serves 6 (Yield 1 1/3 c. sauce)

Cottage Cheese and Dill Dressing

1/2 c. cottage cheese
1/2 c. mayo
1/2 c. milk
1 T. olive oil
2 T. lemon juice
1/8 t sugar
salt and pepper to taste
1 clove garlic crushed
1 t. dried dill weed

Blend together all ingredients. Let sit 1 day in the refrigerator before serving. Makes 1 3/4 c.

Rice Casserole

1 1/2 pounds ground beef brown and add
1 c. diced celery
1 c diced onion
1 c. diced green pepper
1 can cream of mushroom soup
1 can chicken broth
1/2 c uncooked rice

Let simmer 15-20 minutes. Put in greased casserole dish and bake at 350 for 1 hour. Also you can put this in a slow cooker and let it cook for serveral hours.

Red Velvet Cake w/ Mock Whipped Cream Icing

1/2 c. Crisco (yes use the REAL criso... it won't do right if you don't)
1 1/2 c. sugar
2 eggs
2 oz red food coloring
1 t. vanilla
2 T.cocoa
1 t. salt
1 c. buttermilk
2 1/2 c. cake flour (yes CAKE FLOUR not all purpose)
1 t. baking powder
1 t. vinegar
1 t. baking soda

Mix vinegar and soda in a small cup and let stand. Cream shortening and sugar, add eggs one and a time. Make a paste of cocoa and small amount of food coloring add to the creamed mixture, add remaining food coloring. Combine salt, baking powder and flour. Alternate adding buttermilk and flour mixture to the creamed mixture. Add vanilla and vinegar/soda mixture.
Pour into to 2 - 8" greased cake pans and bake in a preheated 350 degree oven for 30-45 min.
Allow to cool and and slice cake layers in half to end up with 4 thin layers. Frost all layers etc. with Mock Whipped Cream Frosting.

Mock Whipped Cream Frosting

2 c. milk
4 T. flour
2 c. sugar
2 c. Crisco
2 t. clear vanilla... you don't want to discolor your pure white frosting

Cook milk and flour until thick (note whisk at all times! this is very important or you'll get nasty lumps ), boil and cool stirring while it cools. Cream sugar and crisco until fluffy. Slowly add cooled milk/flour mixture beating all the while. Add vanilla. You'll end up with a wonderful fluffy and not overly sweet frosting.