Buttermilk Coffee Cake
Preheat oven to 350 degrees
3/4 cup butter or margarine (softened)
2 cups sugar
3 cups flour
Mix into crumbs and put aside 1 cup for topping,
divide into two equal amounts. Put aside.
Then add to the rest of the crumbs;
1 cup of buttermilk and 1 teaspoon baking soda, mixing them
together first.
1 teaspoon of tartar
2 eggs
1 teaspoon vanilla
Mix all together, you may have to add a little more buttermilk, but
don't have the batter runny, it should be a little on the thick side,
but pourable.
Grease and flour two (2) 8 or 9 inch round cake pans, pour the
batter into the pans and put the crumbs on top of both, pat
down a little.
Bake at 350 degrees for about 20 to 25 minutes or till a toothpick
comes out clean.
These cakes are great for freezing. if you want to make ahead,
and have extra's on hand. Wrap in Saran Wrap for best results,
then put into a freezer bag.
Buttermilk Coffee Cake 11

Barley Casserole
1 box Pearled Barley − uncooked
3 Tbsp. Oleo
1 − 15 oz. can mushrooms, pieces & stems or sliced − drain with
liquid going into a large measuring cup
1 small onion diced − or equivalent dried onion flakes
1 can Cream of Celery soup
1 Beef bouillion cube
2 Tblsp. dried Parsley Flakes
Salt & Pepper
Melt oleo and lightly brown uncooked barley in large frying pan.
Remove from heat.
Place bouillion cube in a cup and add just enough HOT water to
dissolve the cube − set aside.
To the browned barley − add all the ingredients above EXCEPT for
the mushroom liquid. This includes the dissolved bouillion cube as well.
Mix well. Pour into a greased, 2−1/2 to 3 qt. casserole dish.
Add water to the mushroom liquid to equal 4 cups. Add to the barley
mixture, stir gently, cover.
Bake: 350 degrees for 90 minutes − stirring once halfway through
baking time.
During baking if becomes too dry, add a little water. End results
should be like cooked rice − moist but not dry or watery.
Barley Casserole 10

Baked Potato Salad
8 potatoes
1/2 pound bacon
1 pound processed American cheese, sliced
1/2 onion, chopped
1 cup mayonnaise
salt and pepper to taste
1/4 cup black olives, sliced
Preheat oven to 325F. Butter one 9x13 inch baking dish.
Bring a large pot of salted water to a boil. Add potatoes and cook
until tender but still firm, about 15 minutes. Drain, cool and slice
1/4 inch thick. Place bacon in a large, deep skillet. Cook over medium
high heat until lightly brown. Drain, chop and set aside.
Combine the potatoes, cheese, onion, mayonnaise and salt and pepper.
Mix well and pour into prepared baking dish.
Top with bacon and olives, and bake at 325F for 1 hour.
Baked Potato Salad 9

Au Gratin Potatoes
8 medium russets, peeled and sliced thin
(keep in cold water until needed)
In a large saucepan over medium heat, make a roux from:
3 tablespoons butter
3 tablespoons flour
Cook for a minute, it will be a paste mixture... Do not brown!
Stirring constantly, Slowly Slowly add:
2 1/2 cups of milk (2% is OK)
Stirring constantly add:
1 lb. of grated SHARP cheddar cheese
Keep stirring until all cheese is melted. Drain the potatoes and put
into a BUTTERED large casserole dish. Add the sauce and stir to cover
all the potatoes. Put in 350F oven for 2 hrs. If you don't like the
top to get too brown, cover with foil after one hour.
Au Gratin Potatoes 8

Asparagus Casserole


GUARANTEED TO THRILL EVEN THOSE WHO HATE ASPARAGUS
1 sleeve of Ritz crackers
1/2 lb sharp cheddar cheese
5 boiled eggs
1 can cream of mushroom soup
1 can of asparagus (bits is cheaper)
Make a crust of crackers in bottom of cassorole dish.
Drain asparagus and save juice. Place them on top of
crackers then layer with sliced boiled eggs, cheese
(sliced thinly), and cover with soup. Add another layer
of crackers and pour asparagus juice over top.
Bake at 350F for 40 min.
Asparagus Casserole 7

Apple Salad
1 − 20 oz can pineapple chunks
2 quarts chopped red−skinned apples (skins left on)
2 cups green seedless grapes, halved
1 1/2 cups toasted pecans
1 cup celery
1/2 cup chopped fresh parsley
Dressing:
1/2 stick butter
1/4 cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
1 cup mayonnaise
Drain pineapple, reserving the juice and set chunks aside.
Prepare the dressing: In small sauce pan combine the pineapple juice,
butter, sugar, and lemon juice and bring to a boil over medium heat.
In a small bowl combine the cornstarch and enough water to make a
smooth mixture; add to the boiling juice. Reduce heat and cook until
mixture is thick and smooth. Chill. Whisk in the mayonnaise.
(This can be done in advance.)
Place the pineapple chunks and the rest of the salad ingredients in
a large bowl. Toss well; then mix in the chilled dressing.
Apple Salad 6

Apple Glazed Pork Roast
2−3 lbs. pork loin roast (boneless)
2 Tablespoons flour
1 Tablespoon caraway seed
salt to taste
pepper to taste
2 Cups applesauce
2 Cups brown sugar
Mix salt, pepper, caraway seed, and flour together and rub in
to roast. Set on counter for 30 minutes. Place in a 350 degree
oven for 1 hour. Mix applesauce and brown sugar together and
pour over the roast. Continue baking for an additional one
to one and a half hours or until done.
Apple Glazed Pork Roast 5

Amaretto Mousse Cheesecake
Macaroon Crust:
1 − 7 oz package of Coconut Lightly Toasted in the oven
1/2 cup of sliced almonds lightly Toasted in the oven
1 Can of Sweetened Condensed Milk
1/3 cup of flour
1/4 cup of margarine
Mix well and press into a springform pan and set aside
For Cheesecake:
1 envelope of Knox Gelatin
1/2 cup cold water
3 − 8 oz packages of cream cheese
1 − 5 oz can of evaporated milk
1/3 cup of Amaretto Liquor
1 −12 oz frozen whipped topping
1 1/2 cups of sugar
1 teaspoon of lemon juice
1 teaspoon of vanilla
Garnish:
whipped topping
marachino cherries
melted chocolate chips
Sprinkle Knox over cold water and set aside to soften, stir over
low heat until dissolved. Beat cream cheese with sugar until fluffy,
gradually add evaporated milk and lemon juice. Gradually beat in Knox
mixture, Amaretto and vanilla until blended. Fold in the whipped
topping. Pour into crust and chill. Garnish with "balls" of whipped
topping dotted with marachino cherries and sprinkled with sliced
almonds and drizzled with ribbons of melted chocolate chips.
Amaretto Mousse Cheesecake 4

24 Hour Potato Salad
1 medium head cabbage ... shredded fine
6 small potatoes .. boiled and thinly sliced
6 boiled eggs .. thinly sliced
1 onion .. sliced real fine .. in rings (or chopped small)
1 Bell pepper .. sliced thin in rings (or chopped real fine)
Mayonnaise (this takes a LOT of mayonnaise)
Salt and Pepper
Place layer of shredded cabbage in round salad bowl, then a
layer of potatoes, layer of sliced eggs, layer of onion and Bell
pepper rings.
REPEAT LAYERS. BETWEEN EACH LAYER, ADD A THIN LAYER
OF MAYONNAISE, SALT AND PEPPER TO TASTE.
Cover and Refrigerate 24−hours.