By: Nana Hazzard

2 eggs separated
1 cup sugar
1 cup sifted flour
1tsp baking powder
Pinch of salt
½ cup hot milk
1 tbsp butter

Beat egg whites until stiff.  Fold in beaten egg yolks and beat together gradually beat in sugar.  Mix flour, baking powder and salt.  Beat in hot milk.  Turn into greased 8 inch round pan.  Bake in oven at 350 for about 25 minutes.  Cool.  Split, fill with cream filling and frost with chocolate icing.
*Recipe interpreted from Dora Hazzard’s personal recipe cards.

By: Dora Hazzard

½ cup margarine
¾ cup sugar
1 tsp vanilla
¾ cup flour
2 eggs
¼ tsp salt
¼ tsp baking powder
2 Tbsp cocoa
½ cup chopped nuts
3 cups miniature marshmallows
1 cup chocolate chips
1 cup peanut butter chips
1 ½ cups rice crispies
 
Cream margarine, sugar, eggs and vanilla.  Add dry ingredients and stir in nuts.  Bake  for 15 minutes in greased 9x13 inch pan at 350.  Take out of oven and sprinkle with marshmallows evenly on top.  Return to oven for 3 minutes.  Cool.  Melt chocolate and peanut butter chips together.  Add rice crispies and pat mixture over cooled cake.  Chill and cut into bars.

By: Dora Hazzard

1 cup sugar
5 tbsp water
¼ tsp salt
1 cup butter
1 cup chopped nuts
2 plain Hershey bars

Combine sugar, water, salt and butter.  Cook to 300 on candy thermometer.  Add nuts.  Pour onto well-buttered cookie sheet.  Immediately place Hershey bars on top and spread over candy.  Sprinkle finely-chopped nuts over top.  Cool and break into pieces.

By: Ruby Pope

1 lbs pitted dates
1 cup sugar
1 cup water

Cook and cool.

1 cup shortening
1 ½ cups brown sugar
2 eggs beaten
1 cup quick cooking oatmeal
1 tsp vanilla
1 cup warm water
3 cups flour
1 tsp baking soda
½ tsp salt
1 tsp cream of tarter
1 cup chopped nuts

Cream together sugar and shortening.  Add eggs, then oatmeal and vanilla.  Sift dry ingredients and add to creamed mix with water.  Put half of dough on 17x11 pan.  Spread with date filling, then remaining dough.  Bake at 350 for 30-40 minutes or until done. Sift powdered sugar on top and cut into squares.

By: Dora Hazzard

1 stick butter (sweet unsalted)
¼ lb grated yellow American cheese
1 tsp vanilla
1 lb powdered sugar
¼ cup cocoa

Melt butter and cheese together (stir constantly).  Remove from heat and mix by hand adding vanilla.  Continue to stir by hand and add powdered sugar and cocoa.  Put into ungreased glass dish and chill for ½ hour.  Cut and serve.

By: Nick Jr. Magazine

3 cups all-purpose flour
½ tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
½ tsp salt
2 tsp ground cloves
¼ tsp ground nutmeg
3 cups granulated sugar
2 sticks unsalted butter at room temperature
5 large eggs
1 15oz can unseasoned pumpkin puree
¼ cup orange juice

Preheat oven to 350. Coat 4 mini loaf pans with veggie spray.  In medium bowl whisk together the flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg.  Set aside.  Beat together with mixer the sugar and butter for 4-5 minutes (until light and fluffy).  Add eggs one at a time.  When mixed, add pumpkin and mix until smooth.  Reduce mixer speed and add OJ.  After oj is mixed in, mix in dry ingredients.  Divide batter evenly among loaf pans.  Bake 30-35 minutes and toothpick comes out clean.    Invert loaves and remove from pans.  Cool on wire rack.

By: Katie Borntreger

1 lb cooked kielbasa*
1 can rinsed and drained kidney beans
1 can rinsed and drained great northern beans
1 can rinsed and drained black beans
1 can tomato sauce
1 can carrots
1 large onion sliced
¾ cup chianti
2 tbsp brown sugar
3 garlic cloves minced

Combine all ingredients in an oven safe dish.  Cover and bake at 375 for 60 minutes.
*I prefer Polish kielbasa, but you can use any kind of kielbasa. 

By: Katie Borntreger

1 can rinsed and drained kidney beans
1 can rinsed and drained great northern beans
1 can rinsed and drained black beans
1 can tomato sauce
1 can carrots
1 large onion sliced
¾ cup chianti
2 tbsp brown sugar
3 garlic cloves minced

Combine all ingredients in an oven safe dish.  Cover and bake at 375 for 60 minutes.

By: Katie Borntreger

3 large red peppers
1 lb sweet Italian sausage*
1 chopped onion
1 freshly chopped tomato
2 tbsp Worcestershire sauce
1/2 tsp oregano
1 ½ cup mozzarella

Halve peppers lengthwise and remove stems and seeds.  Cook for 3 minutes in boiling water.  Remove from water and sprinkle insides with a little salt and drain upside-down.  In large skillet brown sausage and onion.  Add tomato, Worcestershire sauce, oregano, and ½ cup water.  Bring to a boil and simmer covered for 15 minutes.  Remove from heat and stir in ¾ cup mozzarella.  Spoon mixture into peppers and sprinkle with remaining mozzarella.  Bake at 375 for 15 minutes.
*Ground beef could also be used.

By: Katie Borntreger

1 ½ lbs pork loin chops
¼ cup honey
¼ cup lemon juice
2 tbsp soy sauce
½ tsp garlic

Spray large skillet with veggie oil and place over medium heat.  Add pork chops and brown for 1 minute on each side.  Reduce heat slightly and continue to cook for 8 minutes.  Turn and cook for 5 more minutes until done.  While pork is cooking; mix together remaining ingredients.  Remove pork and keep warm.  Add honey mixture to the hot skillet and cook for 3 minutes.  Pour over pork chops and serve.

By: Virginia Hislop

1 lb ground beef
1 small onion
1 tbsp flour
1 tbsp chopped parsley
¼ tsp marjoram
Salt
Ground black pepper
2 tsp Worcestershire sauce
5 oz beef stock
1 lb mashed potatoes
1 egg
1 tbsp milk

Brown ground beef for 2 minutes.  Finely chop the onion and add to the beef.  Mix well and continue to cook over medium heat until the onion is soft.  Stir in the flour and parsley and season with marjoram, salt, and pepper.  Add Worcestershire sauce and stock, stir well and simmer for 5 minutes.  Transfer to an ovenproof dish, spread mash potatoes over the top evenly.  Beat egg with the milk and brush over the surface.  Bake at 350 for about 45 minutes until the top is golden.

By: Jenn Reinhart

2 tbsp Orange Juice
2 tbsp Vinegar
1 tsp Garlic
½ tsp Ground Cumin
½ tsp Ground Oregano
1/8 tsp Salt
1/8 tsp Pepper
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 Large Onion
Tortillas

In large zip lock bag combine orange juice, vinegar, garlic, cumin, oregano, salt, and pepper. Cook everything together until veggies are heated but still crisp.  Spoon into tortillas and serve.

By: Jenn Reinhart

2 tbsp Orange Juice
2 tbsp Vinegar
1 tsp Garlic
½ tsp Ground Cumin
½ tsp Ground Oregano
1/8 tsp Salt
1/8 tsp Pepper
1 lb Chicken Breast
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 Large Onion
Tortillas

In large zip lock bag combine orange juice, vinegar, garlic, cumin, oregano, salt, and pepper.  (I do several bags to keep the raw meat and veggies separate.)  Marinade chicken, peppers, and onion for at least 2 hours.  (The chicken taste best if marinated overnight.)  Sauté chicken in skillet.  Add veggies after chicken is cooked.  Cook everything together until veggies are heated but still crisp.  Spoon into tortillas and serve.

By: Katie Borntreger

1 ½ lbs ground beef, ground turkey, or chicken strips
2 cans enchiladas sauce
2 lbs shredded cheese
Tortillas

Heat oven to 375.  Brown meat and drain.  Remove from heat and stir in ¾ cup of enchilada sauce and 1 ¼ cup of cheese.  Spoon into tortillas and place fold side down in a greased baking dish.  Pour remaining sauce over top and sprinkle with remaining cheese.  Bake for 15-20 minutes.

By: Katie Borntreger

1 lb ground turkey
1 cup salsa
8 oz can crescent rolls
½ cup shredded cheddar cheese

Brown turkey in skillet for about 10 minutes.  Remove from heat and stir in salsa.  Press crescent rolls into a 9-inch pie plate.  Spread turkey/salsa mixture over crescent rolls.  Cover with cheese and bake at 450 for 18 minutes.  Keep an eye on the crust to be sure it doesn’t burn.