by H&C member Jane B.     December 20, 2010

1 can blackeyed peas
1 can black beans
1 can shoepeg corn (sweet corn)
2 stalks celery
1 small onion
1 -4 oz. pimentos
3/4 cup jalapenos
3/4 cup olive oil
1 scant cup sugar
1/2 cup vinegar

1. Drain and rinse peas, beans, and corn, mix and set aside.
2. Chop celery, onion, jalapenos, and pimentos.
3. Boil sugar, olive oil, and vinegar together until sugar dissolves.
4. Mix chopped vegetables with peas, beans, and corn.
5. Pour vinegar mixture over vegetables.
6. Let mixture marinate overnight
7. Drain liquid off vegetables, --- and enjoy.

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by H&C member Nancy T.     August 25, 2010

3 lbs. seedless grapes - washed
1 cup sour cream
8 oz. cream cheese
1/4 cup sugar
1 teaspoon vanilla
1 cup chopped walnuts
1/2 cup brown sugar

1. Beat cream cheese, sour cream, sugar, and vanilla until smooth or sugar disolves.
2. Mix with the grapes and put in a serving dish.
3. Mix the 1 cup chopped nuts uith brown sugar and cover the top of the grapes.

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by H&C member Jill P.    January 22, 2011

16 oz. sour cream
2 tablespoon taco seasoning
1 tablespoons mayonnaise
2 cans bean dip
2 cups shredded lettuce
1 diced tomato
1 chopped onion
1 -8 oz. shredded Mexican or taco cheese
1 -11 oz bag tortilla chips

1. Mix together the sour cream, taco seasoning, and mayo.
2. Spread the 2 cans bean dip on bottom of serving dish.
3. Spread with sour cream mixture on top of the bean dip.
4. Top with lettuce, tomato, onion, and Mexican cheese
5.  Serve with tortilla chips.

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by H&C member NS     August 7, 2010

1 pkg. vanilla pudding
1 pkg. tapioca pudding
1 pkg. orange Jello
3 cups boiling water
2 cans tropical fruit
1 small container of Cool Whip

1. Mix the pudding mixes (not instant) and the Jello together
2. Stir in boiling water and boil for 3 minutes
3. Cool until thickened
4. Add drained fruit and small container of Cool Whip.
5.  I substituted coconut pudding for the tapioca and used the fruit juice for part of the liquid
6. This can be made with any Jello and fruit combination desired. Example; lime Jello and pineapple, raspberry Jello and peaches, etc.

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by H&C member NJM     July 23, 2010

1 lb ground beef
1 cup chopped onion
1 cup chopped green pepper
2 - 8 oz. cans tomato sauce
1 - 12 oz can corn - drained
1/2 cup chopped ripe olives
1 clove garlic minced
1 tablespoon sugar
1 teaspoon salt
2 to 3  tablespoons chili power
1 dash pepper
6 oz. shredded American cheese
1 package corn muffin mix

1. Cook meat, onion, and pepper together.
2. Stir in tomato sauce, corn, olives, garlic, sugar, salt, chili power, and pepper.
3. Simmer 20 to 25 minutes until thick.
4. Add cheese and stir into greased 9" X 9" X 2" baking dish.
5. Corn meal muffin- Mix and pour over the meat mixture.
6. Bake at 375 degrees for 40 minutes.

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by H&C member NJM     July 13, 2010

Biscuit Topper
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking power
1/4 cup milk
1/4 cup butter
1/4 teaspoon salt
1 egg slightly beaten

Peach Filling
1/2 cup sugar
1/2 cup water
4 cups sliced peaches
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon butter

1. Biscuit Topper-  Sift together flour, sugar, baking power, and salt
2. Cut in butter until coarse crumb size.
3. Combine milk and egg, and add all at once to flour mixture, stirring until moistened.
4. Set aside
5. Peach Filling- Combine sugar, cornstarch, and water in a sauce pan.
6. Cook and stir until  thickened.
7. Add peaches, lemon juice, and butter.
8. Cook until peaches are hot, about 5 minutes.
9. Pour peach mixture into 8 1/4" X 1 3/4" round baking pan.
10. Immediately, spoon biscuit topper on the peaches, making several small mounds.
11. Bake at 400 degrees for 20-25 minutes.
12. Cool.

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by H&C member BT     July 7, 2010

1 cup flour
1/4 cup firmly packed brown sugar
1/3 cup softened butter or margarine

2 eggs
3/4 cup firmly packed brown sugar
1/4 cup flour
1/2 teaspoon baking power
1 1/3 cup coconut
1 teaspoon vanilla
1 cup chopped nuts

1. Combine 1 cup flour and 1/4 cup brown sugar.
2. Add butter and mix until blended.
3. Press into ungreased 9" sq. pan.
4. Bake 350 degrees for 15 minutes.
5. Meanwhile, beat 2 eggs until thick and light in color..
6. Gradually beat in 3/4 cup brown sugar and continue beating until light and fluffy.
7. Mix 1/4 cup Flour with baking Power.
8. Fold into egg mixture.
9. Mix in 1 1/3 cup coconut, vanilla, and nuts
10. Spread over crust in pan.
11. Bake 350 degrees for 20-25 minutes longer, or until light brown.
12. Cool.
13. Cut into bars.

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by former H&C member JAM

1 cake Yeast
2 tbsp. Shortening
1 tsp. Salt
1 c. Water
1 tbsp Sugar
Flour
Baking soda

1. Dissolve yeast in a bit of warm water.
2. Mix shortening, salt, water and sugar together in bowl.  Work in enough flour to make a real stiff dough.
3. Cover bowl with towel and let raise until dough doubles in size.
4. Punch down dough.
5. Cover with towel and let dough raise again.
6. Form dough into pretzel shape and place on sheet of waxed paper.
7. Let shaped pretzels raise again.
8. Preheat oven to 425°.
9. Dip pretzels in a solution of Baking Soda and water and place pretzel on greased cookie pan. Sprinkle pretzels with salt if desired.
10. Bake at 425° for 12 minutes (until golden brown in color).

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by former H&C member JAM

1/4 c. chopped onion
1 can (4 oz.) chopped green chilies
1 tsp. chili powder
1 tsp. ground cumin
1 tbsp. butter
2 c. chopped cooked chicken
1/2 c. sour cream
2 c. (8 oz.) shredded mild Cheddar cheese, divided
Taco shells
Shredded lettuce
Chopped tomato

1. Sauté  onions, chilies, and seasonings in butter over medium high heat (about 2 to 3 minutes).
2. Reduce heat to medium low.
3. Stir in chicken sour cream and 1 cup cheese.
4. Heat mixture until cheese melts (about 2 to 3 minutes).

For each serving; fill taco shell with chicken mixture, lettuce and remaining cheese. Garnish with chopped tomato.

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by former H&C member JAM

1-1/2 quarts lukewarm water
1-1/2 cup sugar
4-1/2 quarts sifted flour
4 tbsp. shortening
1 tbsp. salt
6 cakes yeast
1 lb. walnuts
1 lb. raisins
1 lb. peaches (dried or one quart canned peaches)
1 lb. prunes

1. Separate six tablespoons sugar from the 1-1/2 cups and set aside for later.
2. Cook remainder of the 1-1/2 cup sugar, shortening, raisins, peaches (dried or one quart canned peaches) and prunes until tender.
3. Drain liquid from mixture save for addition to bread dough in a later step.
4. Dissolve yeast, sugar, and salt in one quart of the water.
5. Add 1-1/2 quart of the flour (enough to make a sponge).
6. Beat well and set aside to rise one and one-half hours.
7. Add cooked fruit mixture and nuts to the dough sponge.
8. Add liquid drained from fruit mixture, shortening and the remainder of flour (or enough to make a dough-like consistency).
9. Knead well.
10. Place in greased bowl, let rise from 1-1/2 to 2 hours.
11. When light and airy, mold into small loaves (note that larger loaf pans results in incomplete cooking, the smaller loaf pans are better. I have also had luck with putting them in roll pans for dinner rolls).
12. Set aside and rise again for one hour.
13. Bake 45 minutes at 425 degrees.

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