Kitty Marsh

Mary Elaine Boudreaux

Emma Lejeune

Wendy Prather

Iris Hollier (Secretary)

Holiday times bring many to gather around a kitchen or dining room table to share good meals and leisurely fellowship. Jefferson Davis Parish Library employees are grateful to share recipes that add to the fun and festivity of the season. We hope the food ideas in Delicious Christmas will be delicious additions to your table for years to come. Accept this cookbook as a sign of the gratitude which we have for being able to be of service to all of you during the year. May love, peace and joy abound in our parish.

Salads……………………………………………………..7

Soups……………………………………………………....8

Vegetables………………………………………………….9

Eggs & Cheese……………………………………………...12

Sauce……………………………………………………....13

Meats …………………………………………………….14

Poultry …………………………………………………...16

Desserts…………………………………………………...20

Index……………………………………………………..26

Appetizers

1 (8 oz.) bar cream cheese, at room temperature

¾ c. chopped dates

¼ t. salt

½ t. Tabasco garlic-pepper sauce

Dash Tony Chachere’s granulated garlic

½ (12 oz.) jar roasted sweet red peppers,  drained and diced

1 pkg. slivered almonds, toasted

Combine cream cheese, garlic-pepper sauce, roasted red peppers, dates and seasonings. Mix well. Gently fold in toasted slivered almonds. Serve with Triscuits or Melba toast. Better if made at least 4 hours in advance or overnight.

Linda LeBert-Corbello

Director

1lb. Velveeta Cheese

¾ to 1 c. finely chopped pecans

1 (3 oz.) bar cream cheese

Chili powder

1 clove garlic, minced fine

Paprika

3 T. mayonnaise

Cream together Velveeta cheese and cream cheese with fork until softened and thoroughly mixed.

Blend in garlic, mayonnaise and pecans with fork. Refrigerate a few minutes until cheese mixture becomes firm. Place cheese mixture on wax paper and shape into a ball or two logs. Mix equal amounts chili powder and paprika on a sheet of wax paper. Roll ball around to completely cover.

Logs will be spicier. Refrigerate until ready to serve. NOTE: Better if made the day before.

1 box multi-grain saltine crackers

Crushed red pepper

1 1/3 c. canola oil

Cayenne pepper

1 packet Ranch dressing/dip mix

Garlic powder

Put entire box of crackers in a gallon Ziploc bag or large Tupperware bowl with tight lid. In a separate bowl, mix oil and dressing mix. Mix the last three ingredients generously into the oil and dressing mix. Pour mixture between crackers slowly. Seal and turn to coat cracker completely. Turn every 10-15 minutes for about 1 hour. Set overnight tightly sealed.

Linda LeBert-Corbello

Director

1 can condensed tomato soup

1 (8 oz.) bar cream cheese

½ c. chopped celery

½ c. chopped onion

1 T. unflavored gelatin

½ c. warm water

1 c. mayonnaise

1 can drained shrimp or crab meat

Boil soup. Add cream cheese, stir until creamy. Mix gelatin with warm water. Stir into soup mixture, until dissolved. Add remaining ingredients. Pour into a greased mold and refrigerate overnight.

Suzanne Young

Headquarters Staff

5

Zucchini Appetizer

4 or more zucchinis

1 egg

2 ½ c. flour

Salt & pepper

1 ½ c. milk

Garlic powder

Whisk together milk and egg in a bowl. Put flour in large bowl and season heavily with salt, pepper and about a teaspoon garlic powder. The flour must be heavily seasoned because this is where the flavor is. Test it by dabbing a little on your finger; it should taste good. Heat your deep fryer (a large skillet with plenty of oil can be used too.) Half and quarter your zucchini lengthwise to make strips. Dip zucchini in milk then flour then milk then flour and put them into the hot oil and fry until golden brown. Serve them up with ranch dressing or your choice of dips.

Iris Hollier

Book Courier Staff

Breads

Sweet Potato Bread

2/3 c. shortening

2 t. baking soda

2 2/3 c. sugar or Splenda

1 ½ t. salt

4 eggs

½ t. baking powder

1 (16 oz.) can sweet potatoes, drained and mashed

1 t. ground cinnamon

1 t. ground cloves

2/3 c. water

2/3 c. coarsely chopped nuts

3 1/3 c. flour

2/3 c. raisins

Preheat oven to 350 degrees. In a large bowl, cream shortening and sugar until fluffy. Stir in eggs, sweet potatoes and water. Combine flour, soda, salt, baking powder, cinnamon and cloves; stir into sweet potato mixture. Stir in nuts and raisins. Pour into two greased 9x5x3 inch loaf pans. Bake about 70 minutes, until wooden pick inserted in center comes out clean.

Patrick Guillory

McBurney Memorial Library Staff

6

4 c. all-purpose flour

1 ½ c. orange juice

2 c. sugar

½ c. canola oil

2 t. salt

3 T. poppy seed

1 t. baking soda

2 T. grated orange peel

½ t. baking powder

2 c. chopped fresh or frozen cranberries

2 eggs

1 ½ c. chopped nuts

In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, whisk the eggs, orange juice, oil, poppy seeds and orange peel. Stir into dry ingredients just until moistened. Fold in cranberries and nuts. Spoon into two greased 8x4 inch loaf pans. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean (cover loosely with foil if tops brown too quickly). Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Danielle Manuel

Headquarters Staff

Salads

1 lb. spaghetti

1 bunch green onions, diced

1 cucumber, diced

1 (2 oz.) McCormick Salad Supreme

3 lg. tomatoes, diced

1 (16 oz.) Wishbone Italian salad dressing

Cook, rinse and drain spaghetti. Mix together spaghetti, diced vegetables, McCormick seasoning and as much Italian salad dressing as needed. Toss and chill overnight. Can use other vegetables, such as red onion, green pepper, ripe olives, celery and broccoli.

Deanna LeMaire

McBurney Memorial Library Staff

7

Soups

1 can black beans

1 can corn

2 cans pinto or ranch style beans

1 c. salsa

2 cans Ro-Tel tomatoes

4 frozen chicken breast

1 can hominy

Combine the first six ingredients in Crockpot. Place frozen chicken breasts on top. Cook on low for 6-7 hours. Remove chicken breasts to plate, shred into bite-size pieces and place back in Crockpot. Serve in bowls with shredded cheese and tortilla chips.

Iris Hollier

Book Courier Staff

8

Vegetables

Bread & Butter Pickles

1 gallon cucumbers, sliced ¼ in. thick

4 ½ c. vinegar

8 onions, sliced

1 ½ t. turmeric

2 green peppers, sliced

½ t. cloves

½ c. salt

2 T. mustard seed

4 c. sugar

Mix vegetables with salt in a quart of ice. Let stand for 3 hours, then drain. Mix remaining ingredients, pour over vegetables. Over low fire heat to scalding. Do not boil. Place in sterile jars and seal.

Patrick Guillory

McBurney Memorial Library Staff

1 lb. lean ground meat

¼ c. brown sugar

½ lb. bacon, chopped into small pieces

2 T. mustard

1 lg. can Bush’s baked beans

2 T. Steen syrup

1 can pork and beans

1 T. barbecue sauce

1 lg. onion, chopped

1 T. dry or fresh parsley

½ bell pepper, chopped

2 cloves garlic, minced

1 c. onion tops, chopped

Salt & pepper to taste

Brown meat, remove and drain. Brown chopped bacon, remove and drain. Combine meat, bacon, onions, and bell peppers; cook together until onions and bell peppers are sautéed. Add ½ cup onion tops and all other ingredients. Simmer and stir; then add remaining chopped onion tops.

9

1 can whole kernel corn, drained

½ c. grated cheddar cheese

1 can cream style corn

½ c. flour

¼ c. sugar

1 sm. chopped bell pepper

2 eggs, beaten

¼ c. butter

6 slices bacon, fried and crumbled

Salt & pepper to taste

Melt butter, stir in flour, sugar and eggs. Add bell pepper, bacon and cheese. Add salt and pepper to taste. Mix corn with other ingredients. Pour into greased casserole dish. Bake at 350 degrees for 45 minutes.

Kitty Marsh

Elton Branch Staff

3 (15 ox.) cans sweet potatoes, drained

1 t. ground cinnamon

2 T. margarine or butter, melted

¼ t. ground nutmeg

2 T. orange juice

3 c. Jet-Puffed marshmallows (about 25)

2 T. packed brown sugar

Place sweet potatoes into greased 9x9x2 inch baking pan. Blend margarine or butter, orange juice, brown sugar, cinnamon and nutmeg; pour over potatoes. Bake at 350 degrees for 15 minutes. Top potatoes with marshmallows. Bake 10 minutes more or until marshmallows are golden brown. Makes 8 servings.

Suzanne Young

Headquarters Staff

10

Quick Taters Au Gratin

1 can condensed cream of celery soup

8 oz. pkg. sharp cheddar cheese, shredded

1/3 c. milk

¼ t. dry mustard

3 oz. bar cream cheese, softened

4 c. Tater Tots

¼ c. diced onion

Paprika

¼ t. pepper

Green onions (optional)

Combine all ingredients except potatoes in a bowl. Mix well. Fold in Tater Tots. Pour into greased pan or casserole dish. Sprinkle with paprika and green onions. Bake at 350 degrees for 45 minutes. Makes 6 to 8 servings.

Deanna LeMaire

McBurney Memorial Library Staff

Potato Griddle Cakes

1 ½ lbs. potatoes

1 t. sugar

1 egg

1 t. salt

1 ¼ c. flour

Dash of white pepper

2 c. milk

Butter or Canola oil for frying

Beat egg and a little of milk, then add flour and remaining milk alternately while beating. Allow to stand 2 hours. Wash, peel and grate potatoes, add to batter and beat thoroughly. Season with sugar, salt and white pepper. Heat greased griddle or frying pan. Cover with thin layer of batter. When browned on both sides place on a hot platter. Serve immediately.

Wendy Prather

Lake Arthur Branch Staff

11

Eggs & Cheese

Mini Mushroom & Sausage Quiches

8 ozs. turkey breakfast sausage, removed ¼ c. shredded Swiss cheese

from casing and crumbled into small pieces 1 t. freshly ground pepper

1 t. extra-virgin olive oil 5 eggs

8 ozs. mushrooms, sliced 3 egg whites

¼ c. scallions 1 c. 1% milk

Position rack in center of oven; preheat to 325 degrees. Coat a nonstick muffin tin generously with cooking spray. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely. Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Gary Davis

Headquarters Staff

12

Cheese Soufflé

¼ c. butter

3 egg yolks

4 T. flour

5 egg whites

1 c. milk

Salt & pepper

1 c. cheese, grated

Melt butter. Add flour and stir until well blended. While stirring, add milk gradually. Cook until thick. Remove from fire and continue stirring until cool. Season with salt and pepper, blend in cheese and egg yolks. Beat egg whites until stiff and fold into mixture. Pour mixture into well buttered dish sprinkled with cheese or small loaf pan. Bake in moderate oven at 375 degrees for 40 minutes. Serve immediately.

Wendy Prather

Lake Arthur Branch Staff

Sauces

Bar-B-Q-Sauce

5 lbs. onions, chopped

32 oz. bottle catsup

5 ozs. sugar or Splenda

1 2/3 c. tomato sauce

1 ½ oz. black pepper

1 ½ oz. mustard

1 lemon, peeled & chopped

Put all vegetables in a stock pot. Pour vegetable oil to cover all ingredients until about 1 inch over. Cook on a very low fire until onions are tender about 3 ½ hours to 4 hours. Makes 2 gallons.

Patrick Guillory

McBurney Memorial Library Staff

13

Meats

Cheeseburger Pot Pie

1 ½ lb. lean ground beef

1/8 t. pepper

¼ c. chopped onion

1 c. shredded sharp cheddar cheese

¾ c. ketchup

1 Pillsbury refrigerated pie crust, softened as directed on box.

2 T. chopped dill pickle, if desired

Heat oven to 450 degrees. In 10-inch skillet, cook ground beef and onion over medium-high heat, stirring frequently, until thoroughly cooked; drain. Reduce heat to medium. Stir in ketchup, pickle and pepper; cook 2 to 3 minutes or until thoroughly heated. Spoon beef mixture into an ungreased 9-inch pie pan. Sprinkle with cheese. Unroll pie crust; place over hot beef mixture. Flute edges; cut slits in several places in crust. Bake 13 to 20 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning.

Danielle Manuel

Headquarters Staff

Rice Dressing Mix

2 lbs. ground chuck

½ c. celery, chopped

1 lb. ground pork

1 can mushroom soup

1 c. onions, chopped

1 can mushroom gravy

½ c. bell pepper, chopped

Brown meats in heavy pot; add vegetables and cook until soft. Add soup, gravy and enough water to cover meat; season to taste. Cook on medium heat until tender. Mix with 2-3 cups cooked rice.

Patrick Guillory McBurney

Memorial Library Staff

14

Taco Bake

4 burrito shells

1 pkg. taco seasoning mix

1 ½ lb. lean ground beef

1 sm. jar of Queso salsa

Preheat oven to 350 degrees. Brown ground meat and prepare taco seasoning as instructed on the packet. Once finished add half the salsa to the meat and mix together. Place on burrito shell on a flat pan and layer ¼ of your meat on top. Place the next burrito shell on top and proceed alternating until the top layer is meat. Spread the remaining salsa on top. Place in the oven and bake for 15 minutes. Once it is done you may top as desired with chopped green onions, chopped tomatoes, sour cream, shredded cheese or anything else you think you might enjoy.

Sandy Suydam

Headquarters Staff

Rice-Cooker Sausage Jambalaya

1 ½ lbs. smoked sausage

½ pat margarine

1 ½ c. raw rice

1 sm. can mushrooms (optional)

1 can french onion soup

½ bell pepper, chopped

½ t. salt

½ c. chopped green onions

½ can water (more if desired)

Brown sausage in skillet. Place all ingredients together in electric rice cooker. Stir just enough to blend. Put cover on rice cooker, press button, just as you would to cook rice. When the bell rings on cooker, the jambalaya is ready.

Danielle Manuel

Headquarters Staff

15

Poultry

Chicken Stuffed Cresent Rolls

1-2 lbs. chicken, boneless & skinless

1 c. shredded mild cheddar cheese

1 can cream of mushroom soup

2 cans crescent rolls

1 can cream of chicken soup

1 onion, chopped

2 c. milk

Salt & pepper to taste

After boiling chicken, brown for a few minutes. Cut chicken in bite size pieces. Place chunks of chicken on each crescent roll and roll up. Place rolls in a 9x13 inch pan. Combine soups, milk, cheese, salt, pepper and onion. Pour over crescent rolls. Bake at 350 degrees for 45 minutes. This recipe can be made the day before and refrigerated before baking.

Denice Sonnier

Headquarters Staff

Crunchy Onion Chicken

2 c. French’s fried onions

4 boneless chicken breasts

2 T. flour

1 egg, beaten

Crush fried onions with flour in plastic bag. Dip chicken into egg, then coat in onion crumbs. Bake 20 minutes at 400 degrees until cooked through. Zesty Tip: Substitute ¼ cup any flavor mustard instead of beaten egg.

Kathy LeJeune

Book Courier Staff

16

Crunchy Onion Chicken

1 ½ c. French’s fried onions

2 eggs, beaten

4 chicken breast, boneless & skinless

Crush fried onions in plastic bag. Dip chicken in egg; then coat in onion crumbs. Bake 20 minutes at 400 degrees until cooked through. Fish may be substituted for chicken.

Mary Elaine Boudreaux

Elton Branch Staff

Ham & Cheese Stuffed Chicken Breasts

¼ c. grated Swiss, Monterey Jack or part-skim

4 boneless, skinless chicken breast

Mozzarella cheese halves (1-1 ¼ lbs. total)

2 T. chopped ham

1 egg white

2 t. Dijon mustard

½ c. plain dry breadcrumbs

Freshly ground pepper to taste

2 t. extra-virgin olive oil

Preheat oven to 400 degrees. Use a baking sheet with sides and lightly coat it with cooking spray. Mix cheese, ham, mustard and pepper in a small bowl. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through the opposite side. Open up the breast and place ¼ of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170 degrees, about 20 minutes.

Gary Davis

Headquarters Staff

17

Mexican Chicken Casserole

1 whole chicken or 2 cans fully-cooked chicken

1 can tomato sauce & equal parts water

1 stick butter or margarine

1 can evaporated milk

1 medium onion, chopped

¼ to ½ lb. Velveeta cheese

1 can green chilies

1 large pkg. Doritos, crushed

Skin and bone cooked fryer or use cans of chicken. Preheat oven to 350 degrees. Melt butter and sauté onion. Add green chilies and mix with chicken and onions. Melt cheese, milk, water and tomato sauce. Put a layer of Doritos in bottom of large baking dish. Layer chicken mixture and sauce until all is used. Top with Doritos. Cook until hot and bubbly.

Iris Hollier

Book Courier Staff

Zesty King Ranch Chicken Casserole

2 T. butter

1 t. Mexican Chili Powder

½ pkg. frozen seasoning blend

3 c. shredded deli roasted chicken

2 cans cream of chicken soup

3 c. freshly grated sharp cheddar cheese

2 cans mild diced tomatoes & green chilies

3 c. coarsely crumbled white tortilla chips

Preheat oven to 400 degrees. Melt butter in large skillet over medium-high heat. Add seasoning blend and sauté 4 to 5 minutes or until tender. Transfer to a medium bowl, stir in soups, diced tomatoes and chili powder. Layer half of chicken in a lightly greased 13x9 inch baking dish. Top with half of soup mixture and 1 cup cheddar cheese. Sprinkle with 1 ½ cups Tortilla chips. Repeat layers once. Top with remaining 1 cup cheese. Bake at 400 degrees for 25 to 30 minutes or until bubbly. Let stand 10 minutes before serving.

Emma Lejeune

Lake Arthur Branch Staff

18

Stewart’s Sweet & Smoky Grilled Duck

1-2 ducks, skin on

1/3 c. orange juice

4 c. apple juice

3 T. honey

4 c. cold water

1 T. fresh or 1 t. dried, crushed rosemary

½ c. course kosher salt

2 t. paprika

½ t. Tabasco sauce

½ t. cracked black pepper

Begin preparation 4 hours before serving. Halve the ducks by cutting along the breast bone and backbone with poultry shears. Check cavity and rinse well. In large bowl, combine salt, water, apple juice and Tabasco sauce. Stir until salt dissolves. Add duck halves; weigh down with plate to keep submerged. Cover and refrigerate for 2 hours. Meanwhile, soak wood chips in water. Near end of brining time, prepare medium fire in grill, arranging coals in 2 banks. Place metal pan between banks and fill with water about 1 inch from top. Let coals burn until covered with ash. When coals are ready, remove duck from brine and pat dry. Discard brine. Toss half drained wood chips onto coals. Arrange duck halves on grate, skin side up. Add remaining wood chips over coals. Cover grill and cook 30 minutes, or 20minutes if cooking small ducks. Meanwhile, blend remaining ingredients in small bowl. After second cooking, turn ducks skin-side down and brush with orange juice mixture. Cover and continue cooking, turning and basting every 5 minutes for 20 minutes.

Kathy LeJeune

Book Courier Staff

19

Desserts

Apple Cobbler

1 can apple pie filling

Cinnamon

1 box yellow cake mix

½ c. chopped pecans

1 stick butter

Pour apples into a greased loaf pan. Cover with ½ dry cake mix. Melt butter and pour over dry mix. Does not have to cover completely. Sprinkle cinnamon and pecans. Bake on 400 degrees for about 30-45 minutes until golden brown.

Denice Sonnier

Headquarters Staff

Easy Lemon Lush

2 c. all-purpose flour

2 (3.4 oz.) pkgs. instant lemon pudding mix

1 c. butter, softened

3 ½ c. milk

2 (8 oz.) pkgs. cream cheese

1 (12 oz.) container frozen whipped topping, thawed

1 c. Splenda Granulated Sweetener

Preheat oven to 350 degrees. In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking pan. Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow cooling completely. In a medium bowl, beat the cream cheese and Splenda together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, and then top with whipped topping.

Rhoda Marsh

Headquarters Staff

20

Strawberry Dessert

1 Angel Food cake

1 can strawberry pie filling

1 can sweetened condensed milk

1 container frozen strawberries

1 (8 oz.) pkg. cream cheese

1 container Cool Whip

Break the cake into pieces into a clear bowl. Mix condensed milk and cream cheese, pour over cake. Mix pie filling and frozen strawberries and pour over cream cheese mixture. Top with Cool Whip.

Emma Lejeune

Lake Arthur Branch Staff

Chocolate Chip Cake

1 box yellow cake mix (not butter recipe)

½ c. oil

1 sm. box chocolate instant pudding

1 ½ c. water

1 sm. box vanilla instant pudding

6 ozs. Semi-sweet chocolate chips

4 eggs

Mix cake, pudding, eggs, oil, and water until moist. Batter will be thick. Stir in chocolate chips. Bake in Bundt pan at 350 degrees for 55 minutes. Sprinkle with powdered sugar if desired.

Denice Sonnier

Headquarters Staff

21

Reduced Sugar Cake

1 vanilla cake mix

1 box instant sugar free banana pudding

1 diet Sprite

1 sm. container sugar free Cool Whip

Preheat oven as the cake box specifies. Mix cake mix and Sprite together in mixing bowl. Spray a 9 x 13 inch baking pan with cooking spray. Pour cake batter into pan and cook according to box directions. While cake is baking prepare banana pudding mix according to directions on the box. Chill pudding until cake is cool. Spread pudding on cooled cake then top with Cool Whip. Refrigerate until ready to serve.

Sandra Suydam

Headquarters Staff

Chocolate Pie

4 oz. pkg. cream cheese, softened

1 prepared 9-inch chocolate crust

2 T. sugar

2 c. cold milk

1 T. milk

2 -4 serving chocolate instant pudding

1 (8 oz.) container Cool Whip, divided

Beat cream cheese, sugar and 2 tablespoons milk until smooth. Gently stir in ½ of the Cool Whip. Spread in pie crust. Mix pudding and 2 cups milk in bowl. Beat with wire whisk for 2 minutes. Mixture will be thick. Pour over cream cheese. Refrigerate for 4 hours. Top with Cool Whip.

Denice Sonnier

Headquarters Staff

22

Sweet Southern Pecan Pie

3 lg. eggs lightly beaten

1 t. vanilla extract

½ c. Splenda sugar blend

1 ½ c. pecan halves

1 c. dark corn syrup

1 (9-inch) unbaked pastry shell

2 T. butter, melted

Preheat oven to 350 degrees. Combine eggs, Splenda sugar blend for baking, corn syrup, butter and vanilla, mixing well; stir in pecan halves. Pour filling into pastry shell. Bake for 50 minutes or until filling is set or until a knife inserted near center comes out clean. Cool on a wire rack. Serve warm. Yield: 8 servings.

Rhoda Marsh

Headquarters Staff

Boiled Oatmeal Cookies

2 c. sugar

½ c. milk

3 T. cocoa

½ c. peanut butter

½ t. salt

4 c. uncooked oatmeal

1 stick margarine

1 t. vanilla

Mix sugar, cocoa, salt, butter and milk in saucepan. Bring to a rolling boil and boil for 2 minutes. Remove from heat and add last 3 ingredients. Drop on wax paper.

Deanna LeMaire

McBurney Memorial Library Staff

23

Monster Cookies

3 eggs

½ c. butter

1 ½ c. packed brown sugar

1 ½ c. peanut butter

1 c. sugar

4 ½ c. rolled oats

1 t. vanilla extract

1 c. semisweet chocolate chips

1 t. corn syrup

1 c. candy-coated milk chocolate pieces

2 t. baking soda

Preheat oven to 350 degrees. In a very large bowl, beat the eggs. Add the remaining ingredients in order, mixing well. Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.

Kitty Marsh

Elton Branch Staff

Peach-Pecan Bars

¾ c. chopped pecans

1 (10 oz.) jar peach jam

1 pkg. refrigerated sugar cookie dough

Press cookie dough evenly onto bottom of a lightly greased 11x7 inch baking dish. Sprinkle pecans onto cookie dough. Bake at 325 degrees for 25 minutes or until edges are golden brown. Pour peach jam over warm crust. Bake at 325 for 8 minutes. Remove pan from oven, let cool for 20 minute. Cut into bars.

Mary Elaine Boudreaux                                                                                        

Elton Branch Staff

24

Oatmeal Apple Cookies

2 c. all-purpose flour

1 c. butter or margarine, softened

2 t. baking powder

3 eggs

½ t. salt

1 t. vanilla

¼ t. cinnamon

3 c. rolled oats

2 c. firmly packed dark brown sugar 1 tart apple, peeled and finely chopped

Preheat oven to 375 degrees. In small bowl, combine flour, baking soda, salt and cinnamon. In large bowl, combine brown sugar and butter; beat until light and fluffy. Beat eggs and vanilla into the sugar mixture. Add flour mixture and rolled oats separately to creamed mixture, blending well after each addition. Stir in apples. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Makes about 6 dozen cookies.

Kathy LeJeune

Book Courier Staff

German Chocolate No-Cook Fudge

3 (4 oz.) pkgs. German’s sweet chocolate

1 c. chopped pecans

1 c. semisweet chocolate chips

2 t. vanilla

1 (14 oz.) can sweetened condensed milk

36 pecan halves (optional)

Butter 9-inch square pan; set aside. Melt chocolate and chips in small saucepan over very lowheat stirring constantly. Remove from heat. Stir in condensed milk, chopped pecans and vanilla until combined. Spread in prepared pan. Arrange pecan halves on fudge. Score fudge into squares with knife. Refrigerate until firm. Cut into squares, store in refrigerator. Bring to room temperature before serving. Makes about 2 pounds.

Suzanne Young

Headquarters Staff

25

Index

26

27