Canoe Wafers

• 1/2 cup Mazola Corn Oil
• 1/2 cup margarine or butter
• 1/2 cup confectioners sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp. vanilla
• 2 cups flour
• 1/2 tsp. baking soda
• 1/2 tsp.cream of tartar
• Mix the first 6 ingredients in a bowl. Stir in the flour, baking soda and cream of tartar. Bake wafers on greased sheets at 350 degrees for 10 to 12 minutes.

Cheesy Broccoli Cornbread

• 1 box cornbread mix
• 1 medium onion, chopped
• 4 eggs, well-beaten
• 1 10-oz package frozen, chopped broccoli, thawed
• 6 oz cottage cheese
• 1 stick butter, melted
• Combine all ingredients in a greased Pyrex dish. Bake at 400 degrees for 30 minutes or until brown.

Chicken Artichoke Casserole

• 1 bottle Italian dressing
• 8 boneless skinless chicken breast halves
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dill weed
• Marinate chicken several hours in above.
• Drain. Place in casserole dish.
• Saute 1 lb sliced mushrooms and add to chicken with 1 can artichokes and 1 jar marinated artichokes, drained, and a jar of pimentos.
• Combine 1 8 oz sour cream and 1 can cream of chicken soup and pour over chicken
• Sprinke 1.2 cup fresh, grated parmesan chees on top.
• Bake for 1 hour at 350.

Chicken Club Ring

• 3 boiled and finely chopped chicken breasts
• 1 pkg cooked and chopped bacon
• 2 cups shredded mozzarella cheese
• 1 chopped onion
• 2 Tbsp mayo
• 1 Tbsp mustard
• 1 Tbsp parsley
• salt and pepper to taste
• 2 packs crescent rolls
• Mix first 2 ingredients in a large bowl. Place the crescent rolls on a round baking stone with the wider ends overlapping in the center of the dish and the single point facing out. Scoop mixture onto crescent rolls. Fold over single end towards center. Bake at 355 degrees for 25-30 minutes or until golden brown.

Dangerously Delicious Peanut Butter Pie

• 1/2 cup creamy peanut butter
• 1 8-oz package cream cheese, softened
• 1 cup powdered sugar
• 4 Tbsps milk
• 1 4-oz container Cool Whip topping
• Combine all ingredients and pour into prepared graham cracker or chocolate cookie crust. Chill in refrigerator until firm.

Extraordinary Eggplant Casserole

• 1 large eggplant
• 2 cups (1 sleeve) crushed saltine cracker crumbs
• 1 13 oz can evaporated milk
• 1 cup diced sharp cheddar cheese
• 1/2 cup vegetable oil
• 1/2 cup chopped onion
• 1 tsp salt
• 2 large eggs, slightly beaten
• 1/2 tsp paprika
• 1/2 tsp garlic salt
• Pare and dice the eggplant. Then boil until tender and drain well. Combine the cracker crumbs, evaporated milk, cheese, oil, onion and salt and beaten eggs in a bowl. Combine with eggplant and pour into a two-quart casserole dish. Top with paprika and garlic salt. Bake at 350 for 45 minutes.

Jean's Rotel Dip

• 1 lb sausage, cooked and drained
• 8 oz cream cheese
• 1 can rotel tomatoes
• red pepper flakes
• Mix all ingredients and put in casserole dish. Bake 30 minute at 350 degrees, uncovered. Serve with Fritos Scoops.

Melt in your Mouth Zucchini Bites

• 3 cups unpeeled zucchini (3 small)
• 1 cup Bisquick mix
• 1/2 cup chopped onion
• 1/2 cup parmesan cheese
• 2 Tbsps parsley
• 1/2 tsp salt
• 1/2 tsp seasoned salt
• 1/2 tsp oregano
• 1 clove garlic, minced
• 1/2 cup vegetable oil
• 4 eggs, beaten
• Combine all ingredients and pour into a 9" x 13" Pyrex dish. Bake at 350 for 45 minutes. Cut into squares and serve hot.

Milly's Shrimp Dip

• Canned shrimp, chopped fine
• Sour cream
• Seafood Cocktail Sauce
• Mix shrimp with sufficient sour cream to make spreadable dip.
• Stir in enough cocktail sauce to flavor to taste.
• Chill.
• Serve with crackers.

Old-Fashioned Custard Bread Pudding

• 1 quart whole milk
• 2 cups soft white bread cubes (or crumbs)
• 1/4 cup granulated sugar
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1/2 stick butter
• 1 tsp. vanilla extract
• Scald milk in a saucepan. Add bread cubes, sugar, nutmeg and salt. Melt butter and add to the mixture. Add in vanilla. Pour mixture into greased Pyrex dish. Bake for 75 minutes at 350 degrees. Serve warm and top with cream.

Old-Fashioned River Fudge

• 2 cups granulated sugar
• 1 cup milk
• 1/2 tsp. salt
• 2 squares unsweetened chocolate
• 2 tbsp. butter or margarine
• 1/2 tsp. vanilla extract
• 2 tbsp. white corn syrup
• Combine sugar, milk, salt, chocolate and corn syrup in saucepan over low heat, stirring constantly until sugar is dissolved. Cook gently, stirring occasionally, until a drop of the mixture forms a soft ball when dropped into cold water. Remove from heat. Add in the butter, but do not stir. Set aside to cool until candy is barely lukewarm. Add in vanilla and beat until mixture loses its gloss and holds its shape when dropped onto wax paper. Pour fudge into an 8" x 8" pan, and cut into squares when set.

Saluda Crab Cakes

• 1 cup finely chopped scallions
• 6 tbsps. finely chopped green peppers
• 2 tbsps. butter
• 2 lbs. crab meat
• 2 tbsps. Worcestershire sauce
• 1 teaspoon lemon juice
• 1/2 cup fresh bread crumbs
• 4 eggs, lightly beaten
• 1 teaspoon salt
• Freshly ground black pepper
• Saute scallions and peppers in butter until they begin to soften. Mix together with remaining ingredients, tossing gently to prevent breaking up the crab meat. Form into 12 patties. Saute the patties in butter or oil, or, if preferred, bake in a 425-degree oven. Cook until light brown and crispy on the outside.

Straight from the
Sea(food) Salad

• 1 lb shrimp, cooked, cleaned and deveined
• 1 lb fresh crab meat
• 1/2 cup chopped bell pepper
• 1/2 cup chopped onion
• 1 cup celery
• 1 cup Miracle Whip
• Worcestershire sauce, to taste
• Salt and pepper to taste
• Bread crumbs
• Combine all the ingredients, excluding the bread crumbs, and mix well. Pour mixture into a greased casserole dish. Sprinkle bread crumbs on top and bake at 400 degrees for 3 minutes. Serves 4.

Sunday Morning Strusel Coffee Cake

• 1/4 cup butter
• 1 cup granulated sugar
• 1 slightly beaten egg
• 1-1/2 cups sifted flour
• 3 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• Cream butter, sugar and egg. Add in flour, baking powder, and salt, alternating with milk. Pour batter into a greased 9" pan. Sprinkle crumb topping on top of batter.

• 1/2 cup brown sugar
• 2 Tbsps. flour
• 1/4 cup melted butter
• 1/4 cup chopped nuts
• Bake dish at 375 for 25-30 minutes. Serve warm.

Sweet and Sour Saluda Skewers

• 5 lbs. pork butt roast, cut into 1" pieces, placed on skewers
• 1 large can pineapple juice
• 1 large onion
• 1/2 cup cider vinegar
• 1 cup granulated sugar
• 3 tbsp. lemon juice
• 4 garlic cloves, minced
• 1 cup soy sauce
• Place pork on skewers. Combine remaining ingredients in a bowl for marinade. Marinate pork skewers in marinade for 24 hours. Grill until pork is tender.

The Best Brunswick Stew

• 2 fryer/broiler chickens, separated and cut up
• 2 quarts water
• 2 large onions, sliced
• 4 cups chopped tomatoesv
• 3 medium potatoes, diced
• 2 tsps salt
• 2 cups okra, sliced
• 2 cups lima beans
• 4 cups cornv
• 2 tsps black pepper
• Simmer chicken until meat falls off the bone. Drain and cool. Add the remaining ingredients to the chicken broth. Cook until vegetables are tender. Add de-boned and diced chicken pieces to the stew. Serve in bowls. Makes 8 servings.

Three Bean Salad

• 1 15-oz can kidney beans
• 1 15-oz can yellow wax beans
• 1 15-oz can French-style green beans
• 1/2 cup chopped green pepper
• 1/2 cup finely sliced onion

• 1/2 cup salad oil
• 1/2 cup vinegar
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 3/4 cup sugar
• Drain the beans and combine in a bowl. Add the pepper and onion. Blend all the dressing ingredients and pour over bean mixture. Let stand overnight. Mix well before serving.

Vidalia Onion Pie

• Bake and cool: 1 deep dish 9 inch pie crust
• Saute in butter until golden brown: 3 cups of thinly sliced Vidalia onions, and put into crust
• Combine: 2 organic cage free eggs, beaten
• 1/2 soy milk
• 3 tablespoons of wheat flour
• 1 tsp. sea salt
• 1-1/2 cups of organic sour cream
• Beat Well.
• Pour mixture over onions. Sprinkle mixture with 1/2 Parmesan cheese. Bake @350 for 30 minutes or until firm in the center. (This dish is equally good if, instead of using pastry, buttered cubes of wheat bread are placed on the bottom of a greased pie plate.)