Cheese Fondue

Ingredients:

• 2 lbs cheese (Gouda, Emmentaler or Gruyà Æ' re, or a mixture)
• 4 cups dry white wine
• 1 tablespoon fine flour
• 1 tablespoon kirschwasser
• lemon juice
• freshly grated nutmeg
• 1 -2 loaf ready-to-use baked pizza crust, fresh white French bread cut into cubes
• mushroom, halved (optional)
• raw vegetables, lightly steamed

Directions:

1. Grate the cheese. Rub the fondue pot with the garlic clove. Warm 2 cups of wine in the pot and add the cheese, one handful at a time, stirring while it melts. Keep stirring or the cheese may clump.
2. Stir the flour into the Kirschwasser, then add it slowly to the pot. Even if the cheese is clumping a bit, this addition should help smooth it out. Add a little lemon juice (less than a tablespoon) and add pepper and freshly grated nutmeg to taste. Add more wine as necessary, to thin the fondue until it coats a piece of bread, but doesn’t take half the pot with it.
3. Take the fondue pot to the table and place in on its stand with a lighted Sterno can under it.
4. Eat the fondue by stabbing the bread cubes or vegetables with a fondue fork (a long handled, 2-prong, skinny fork with barbs so the bread doesn’t fall into the pot). Dip the bread into the cheese and swirl a bit to coat. Let it cool a few seconds before eating.

Baked Potato Soup

Ingredients:

• 4 large baking potatoes
• 2/3 cup butter
• 2/3 cup flour
• 8 cups milk (you will probably need more to thin)
• 1 garlic clove, minced
• 1 cup sour cream
• 6 green onions, chopped
• 14 slices bacon, cooked till crisp and crumbled
• 2 cups sharp cheddar cheese, grated

Directions:

1. Heat oven to 350F and bake the potatoes until fork tender, about 1 hour to 1 hour 15 minutes. (You can bake the potatoes beforehand).
2. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Cook the roux (flour in butter) until a very pale golden. Gradually add milk to the roux, garlic and season to taste, whisking constantly.
3. Cut potatoes in half, scoop out the interior and set aside. Chop up half the potato peels and discard the remainder.
4. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in .
5. Note: You can set aside a bit of the bacon, green onions and cheese to sprinkle on top for a nice appearance.

Pancakes Recipe

Ingredients:

• 1 egg
• 3/4 cup milk
• 2 tablespoons margarine, melted
• 1 cup flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions:

1. Beat egg until fluffy and add milk and melted margarine.
2. Then add dry ingredients and mix well.
3. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
4. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
5. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
6. When bubbles appear on surface and begin to break, turn over and cook the other side.

Chocolate Peanut Butter Pie

Ingredients:

• 1 chocolate cookie pie crust (store bought or make your own)
• 1 cup creamy peanut butter
• 1 (8 ounce) package cream cheese (softened)
• 1/2 cup sugar
• 1 (12 ounce) container whipped topping
• 1 (11 3/4 ounce) container hot fudge

Garnish

• 2 tablespoons hot fudge
• 2 tablespoons creamy peanut butter
• 2 small ziploc bags

Direction:

1. In bowl beat the peanut butter, cream cheese and sugar together.
2. Then fold in 3 cups whipped topping and smooth mixture into pie shell.
3. Then cover mixture with layer of hot fudge and refrigerate until serving.
4. Then spread the rest of whipped topping over top of hot fudge.
5. Take 2 tablespoons hot fudge in bag and knead until soft (easy to dribble over pie).
6. Do the same with 2 tablespoons peanut butter.
7. Cut corner of fudge bag and drizzle over pie.
8. Repeat with peanut butter.

Cranberry Sauce

Ingredients:

• 1 (12 ounce) bag fresh cranberries
• 1 cup sugar
• 1 cup orange juice or 1 cup water

Directions:

1. Firstly, mix all ingredients in a med sauce pan.
2. Bring to boil; simmer until berries pop.
3. Chill until ready to serve.

Egg Recipe

Ingredients:

• 6 large hard-boiled eggs
• salt and black pepper
• 2 tablespoons Miracle Whip (I prefer Miracle Whip) or 2 tablespoons mayonnaise
• 1 teaspoon prepared yellow mustard
• 2 tablespoons sweet pickle relish
• paprika

Directions:

1. Firstly, peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
2. Remove yolks from whites and place in a small round bowl. Mash yolks with a fork into fine pieces.
3. Then add 2 heaping tablespoons Miracle Whip salad dressing, yellow mustard, sweet pickle relish, and salt and black pepper to taste.
4. Stir mixture until creamy.
5. Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
6. Squeeze mixture out of corner of bag into egg white halves.
7. Sprinkle tops of filled deviled eggs with paprika.
8. Chill in refrigerator 1 to 2 hours or until cold before serving.

Oatmeal Cookies

Ingredients:

• 3 eggs, well beaten
• 1 cup raisins
• 1 teaspoon vanilla
• 1 cup butter
• 1 cup brown sugar
• 1 cup white sugar
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 2 cups oatmeal
• 3/4 cup chopped pecans

Directions:

1. Firstly, combine the eggs, raisins and vanilla and let it stand for one hour.
2. Then, cream together butter and sugars and add flour, salt, cinnamon and soda.
3. Mix it well and then blend in the egg-raisin mixture, oatmeal, and chopped nuts.
4. Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
5. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.