Cream Wafers

Ingredients:
Cookies:

• 24 T (3 sticks) chilled butter
• 4 c. flour
• 10 T light cream

Filling:

• 6 c. powdered sugar
• 8 T. (1 stick) soft butter
• 1 t almond extract
• 8 T light cream

Instructions:
With pastry blender or mixer, cut butter into flour till pieces are the size of small peas. Sprinkle in small portion of cream, toss with fork or mix slightly. Continue to add cream in small amounts until ball forms.
Roll to slightly less than 1/8 inch. Cut in rounds or squares. Dip one side of each cookie in sugar. Place sugar side up on ungreased cookie sheet. Prick each cookie with fork. Bake at 375 degrees for about 8 minutes.
Almond Cream: Thoroughly combine powdered sugar, soft butter, almond extract and light cream. Color with food coloring.
Assemble sandwich cookies.

Corn Pudding

Ingredients:

• 3 slightly-beaten eggs
• 2 cups drained cooked or canned whole kernel corn
• 2 cups milk, scalded
• 1/3 cup finely chopped onion
• 1 T butter, melted
• 1 t sugar
• 1 t salt

Directions:
Combine ingredients; pour into greased 1 1/2 quart casserole. Set in shallow pan; fill pan to 1 inch with hot water. Bake at 350 degrees for 40 to 45 minutes or till knife inserted in center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.

Marbled Pumpkin Cheesecake

INGREDIENTS (Nutrition)

1 cup crushed graham crackers
1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Chili

Ingredients:

• 5 pounds ground chuck
• 3 large onions, chopped
• 1/2 large green pepper, chopped
• 1 1/2 large red pepper, chopped
• 4 cloves garlic, diced fine
• 1 t. salt, or more to taste
• 1 t. pepper, or more to taste
• 1 cans (28 oz each) crushed tomatoes
• 1 can (28 oz) diced tomatoes
• 1 small can Tomato Paste
• 3 large cans tomato juice
• 3 large cans of chili beans
• 1/2 -1 t. cayenne pepper
• 1/4 - 1/2 c. chili powder
• 1 t. baking soda
• 1 t. sugar
• 3 to 4 dashes of Liquid Smoke

Instructions:
In a skillet brown ground beef. While browning sprinkle with chili powder. Drain beef, reserving grease. Return grease to skillet and add onions, green pepper, and garlic. Saute until onions are translucent. Add a little salt and pepper and chili powder. Drain vegetables and discard grease. In a very large stock pot, add beef, sauteed vegetables, crushed tomatoes, diced tomatoes, tomato juice, chili beans cayenne pepper, black pepper and chili powder. Simmer for 1 hour over medium to low heat. Add baking soda, sugar, tomato paste and liquid smoke; and up to 2 cups water if too thick, and additional chili powder to taste. Simmer for 1/2 hour. Taste and adjust seasonings. Simmer for 15 to 30 minutes more.

Lasagna

Ingredients:

• 1 1/2 pounds ground beef
• 1 large jar Ragu meat sauce
• 2 cans LaRosas spaghetti sauce
• 1 package dry lasagna noodles
• 1 pound ricotta cheese
• 1 pound thinnly sliced or shredded Mozzarella cheese
• 1/2 c. grated Parmesan cheese
• Salt, oregano, and ground pepper to taste

Instructions:
Brown ground beef and drain. Spray large glass casserole with Pam. Combine two tomato sauces. Place one ladle of mixed sauces in bottom of casserole dish. Next put in a layer of dry lasagna noodles. Layer on 1/2 of the ricotta cheese. Sprinkle with salt, oregano, and pepper. Spread on 1/3 of Mozzarella cheese. Layer in 1/2 of ground beef. Ladle on enough sauce to cover ground beef. Repeat layers beginning with noodles. Top with the rest of the noodles, the rest of the sauce, and the last of the Mozzarella cheese. Top with the Parmesan cheese.
Bake at 375 degrees for about 45 minutes until brown and bubbly. Remove from oven and let stand 15 minutes before serving.