Favorite Recipes...

LEMON BARS

Prep time: 15 minutes
Cook Time: 45 minutes
Ready in: 1 hour
Yields: 36 servings

INGREDIENTS:
1 ½ cup all-purpose flour
2/3 cup confectioners’ sugar
¾ cup butter or margarine, softened
3 eggs
1 ½ cup white sugar
3 tablespoons all-purpose flour
¼ cup lemon juice
1/3 cup confectioners’ sugar for decoration

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
2. Combine the flour, 2/3 cup confectioners’ sugar, and butter. Pat dough into prepared pan.
3. Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour lemon mixture over the hot crust.
4. Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners’ sugar. Cut into squares.
--------------------------------------------------------------------------
STUFFED MUSHROOMS WITH SWISS CHEESE

Prep Time: 15 minutes
Cook Time: 20 minutes
Ready In: 35 minutes
Yields: 12 servings

INGREDIENTS:
12 large fresh mushrooms
5 tablespoons butter, melted
Salt and pepper to taste
¼ cup butter
½ cup chopped onions
1 tablespoons all-purpose flour
½ cup heavy cream
¼ cup chopped fresh parsley*
½ cup shredded Swiss cheese.

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9xx13 inch baking dish.
2. Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 tablespoons of melted butter, and salt and pepper to taste.
3. Melt ¼ cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smooth. Remove from heat. Mix in parsley.*
4. Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
5. Bake 15 to 20 minutes in the preheated oven, or until lightly browned.
* Sandy’s note: I never use the parsley the recipe calls for. So if you are lucky enough to have had my mushrooms and like the taste of them ‘as is,” leave the parsley out.
--------------------------------------------------------------------------
NEW ENGLAND CLAM CHOWDER

INGREDIENTS:
¼ lb salt pork or bacon, diced
2 medium onions, sliced
1 can (10 oz) of baby clams, liquid reserved
Water
3 tablespoons all-purpose flour
3 large potatoes, diced (3 cups)
2 teaspoons salt
¼ teaspoon celery salt
¼ teaspoon pepper
3 cups milk
1 tablespoon butter or margarine

DIRECTIONS:
1. In 3-quart saucepan over medium heat, cook pork until lightly browned. Add onions and cook until tender, about 5 minutes.
2. Add enough water to the reserved clam liquid to make 2 cups.
3. Stir flour into onion mixture until blended. Gradually stir in clam liquid mixture and cook, stirring constantly, until slightly thickened. Stir in potatoes and seasonings. Cover and cook until potatoes ate tender, abut 10 minutes.
4. Add clams, milk and butter. Cover and cook until heated through, about 5 minutes, stirring occasionally.
--------------------------------------------------------------------------
PARMESAN POTATO WEDGES

INGREDIENTS:
½ cup oil
2 tablespoons grated Parmesan cheese
1 teaspoon salt
½ teaspoon garlic powder and paprika
¼ teaspoon pepper
Potatoes, unpeeled, and cut in wedges

DIRECTIONS:
1. Preheat oven at 375 degrees F.
2. Arrange potato wedges in a casserole dish.
3. Mix together all ingredients and drizzle over the potato wedges.
4. Bake in preheated oven for 45 minutes, covered. Occasionally check the potatoes and drizzle them with the juice sitting at the bottom of the dish.
--------------------------------------------------------------------------
COOKIE DOUGH CREAM CHEESE DELIGHT

INGREDIENTS:
32 oz cookie dough, divide in half
1 box of cream cheese
1 tablespoon sugar
1 egg
Vanilla extract

DIRECTIONS:
1. Grease the bottom of a baking dish.
2. Spread ½ of a 32 oz cookie dough roll at the bottom of the dish. (You might want to oil up your hands because the dough is sticky!)
3. Put 1 box of cream cheese in a glass bowl, melt in microwave until really soft. Stir with fork. Add 1 tablespoon sugar, 1 egg, and vanilla extract. Mix well. Pour on top of cookie dough.
4. Spread the rest of the dough on top of the cream cheese mix.
5. Bake in oven at 375 degrees F for about 40/45 minutes, until the batter barely moves in the middle.
--------------------------------------------------------------------------
CAULIFLOWER SALAD

INGREDIENTS:
1 small head of lettuce - well dried
1 sweet onion - sliced thin
1 lb of bacon - fried crisp and crumbled
1 head of cauliflower - dried
¼ cup sugar
1/3 cup Parmesan cheese
2 cups mayonnaise

DIRECTIONS:
Arrange all ingredients in layers in a large bowl in the order they are listed. Ice with mayonnaise. Seal mayonnaise to the edges of the bowl. DO NOT TOSS.Cover and refrigerate for hours or overnight. Toss just before serving.
-------------------------------------------------------------------------
BANANA NUT BREAD

INGREDIENTS:
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1 cup chopped walnuts
2 eggs
2 cups mashed bananas (3 bananas)
1/2 cup vegetable oil
1 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 350 degrees F (715 degrees C). Grease and flour two 8X4 loaf pans. Set aside.
2. Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.
3. Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.