2/3 Cup Veg. Oil

3 Tblsp. Brown sugar

1 Tblsp. White vinegar

1 Tsp. garlic powder

1 Green onions chopped

¼ Cup Red cooking wine

4 Tblsp. Worcestershire sauce

Mix all ingredients together and stir. Make sure tenderloin has been

Trimmed of extra fat and membrane, Put tenderloin in large ziplock

Bag and pour marinade over it and refrigerate for at least 8 hours,

turning bag to let merinade cover meat on all sides. When ready to

cook take meat out of bag and put on wire rack in large pan, insert

meat thermometer into thickest part of meat. Bake tenderloin at 400

degrees until it reaches desired temperature on thermometer (175-180 degrees)

for medium to medium well. Boil merinade and baste meat as it cooks.

This is a Favorite of our family ! Just ask Gary or Dino.

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½ Cup butter (softened)

8 oz. Cream cheese ( softened)

¼ Cup Mayonaise

¼ Cup Horseradish

Mix and beat, makes 2 cups. Spread over meat while warm.

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½ Cup Butter

½ Cup Sugar

Brown together until golden brown in color. Be careful not to over cook

and let it get too brown. Remove from burner and let cool. The mixture

will harden as it cools.

Beat 2 egg yolks in bowl and add 1½ cups of milk.

When butter and sugar mixture has cooled add the eggs and milk and

put back on heat and cook (stirring) until every thing has dissolved.

Mix together ½ Cup Sugar and 4 Tblsp. flour until all lumps are gone;

then add to mixture cooking in pan . This will thicken pie filling as it cooks.

When filling has a creamy thickened consistency remove from heat and

add 1 tsp. vanilla flavoring along with 1 Cup broken pecan pieces.

Pour filling into baked pie shell and top with a meringue topping made

From the egg whites you had left from this recipe. Bake in oven to

Brown topping for 10 minutes at 350 degrees.

"This recipe was a favorite with all our family, and was always requested for my mother to make when there was a family gathering.

It goes back to my grandmother’s side of the family. It’s delicious!"

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1 Large can crushed pineapple with juice

1 Medium can crushed pineapple with juice

3 Apples diced ( Gala or Red Delicious )

3 Oranges peeled and diced

6 Bananas diced

1 or 3 cups of purple seedless grapes cut in half. We like a lot of grapes,

this is one of the things that makes this fruit salad good. I buy one big

bunch and put all of them.

1 Cup chopped pecans ( do not chop pecans in small pieces, I use the

broken pieces by Diamond 2 cups in a bag, or I use pecan halves

and brake them into pieces.

Mix all fruit and nuts together, and sprinkle 3 to 4 tablespoons of sugar

over mixture for desired sweetness. Depends on sweetness of fresh

fruit. This makes a large bowl, for holidays we love it, even for

breakfast it is good. People have asked me many times how tomake

this. It’s so easy, and so good!

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5 or 6 Large Idaho potatoes

11 Boiled eggs diced ( use one for garnish )

1 Medium onion diced in small pieces

1/4 Cup prepared mustard ( more may be used for taste )

2 Cups Mayonaise or salad dressing ( light may be used )

1/2 Cup sweet relish

1/2 Teaspoon salt ( more if needed )

1/2 Teaspoon pepper

Teaspoon parsley flakes

1/2 Teaspoon garlic powder

Wash and scrub patotoes, put in large pan cover with water. Cook on high

until water starts to boil reducing temperature to med high. Boil until

potatoes are cooked and tender, piercing with sharp object to test if done.

Approx. 45 min. to 1 hr. Drain water off and let cool. Peel potatoes with

knife until all peelings are off. Cut into diced chunks in large bowl. Add

remaining ingredients and mix together until well blended. Salad should

have a creamy consistency, if not add more Mayo. You can serve on a

large platter with lettuce leaves around edges. Slice one boiled egg on top

for garnish and sprinkle with paprika.

My mother used to make this salad and everyone loved it!

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4 Cups (1 lb.) Monterey Jack cheese grated

2 Cups (1 lb.) Cheddar cheese grated

3 Egg whites

4 Egg yolks

2/3 Cups canned milk, undiluted

1/2 Tsp. salt

1/8 Tsp. pepper

Top with tomatoe slices for garnish. (optional)

Preheat oven to 325 degrees. In large bowl combine cheeses and chilies.

Turn into a well buttered shallow 2 qt. Pyrex dish. In large mixing

Bowl, beat egg whites on high speed until peaks form. In another bowl

combine egg yolks, milk, flour, salt, and pepper. Mix until well blended.

Using rubber spatula, gently fold beaten egg whites into egg yolk

mixture until blended. Pour mixture over cheese in casserole, using

a fork to "ooze" it through the cheese, Do Not Stir. Bake 30 minutes

or until knife inserted in center comes out clean. Serves 6 to 8

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3 Pints of half and half

1 Cup of sugar

1 Teaspoon vanilla

Approx. 20 crushed oreo cookies

Mix first 4 ingredients and add to churn.

Add oreos after 15 minutes of churning

and continue until frozen. (Add 1 more

cup of sugar if making plain vanilla.

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6 Cups boiled eggs, chopped

1/2 Cup onion, chopped

3/4 Cup celery, diced

1 1/2 Cups salad dressing

3 Tblsp. Mustard

1 Teaspoon salt

1/4 Cup of sugar (optional)

1/8 Cup of vinegar

1/4 Cup of milk

Cook 4 or 5 potatoes (med. to large size) until tender or until fork

pierces potato easily. Drain most of liquid from potatoes, but

leaving some. Mash potatoes until all lumps are gone and add

remaining ingredients in order given and blend well.

Best when made a couple of days ahead to let ingredients

deepen in flavor.

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1 14 oz. Can crushed pineapple

1 14 oz. Can condensed milk

1 13 oz. Whipped topping

Mix all ingredients. Freeze in 9 x 13 pan. Cut in

squares and garnish with party salad topping and

strawberry.

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14 ½ oz. Whipped topping

1/4 Cup salad dressing

1/4 Cup instant breakfast orange drink mix

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3/4 pound ground beef

1/2 Cup onion, chopped

2 Garlic cloves, crushed 2 Tblsp. Sugar

11/2 Tsp. basil

1 Tblsp. Salt

1/4 Tsp. pepper

1 35 oz. Can Italian style plum tomatoes, mashed

2 Tblsp. Parsley, chopped

3 Oz. Cans tomato paste

1 8 oz. Can seasoned tomato sauce

1/2 Cup water

12 lasagna noodles

1 16 oz. Carton Ricotta cheese (cottage cheese may be used) 1 egg

2 Tblsp. Parsley, chopped

1/2 Tsp. salt

3/4 Pound Mozzarella cheese, sliced

3/4 Cup grated parmesan cheese

Saute’ sausage, beef, onion, and garlic until well browned. Add next 10 ingredients and simmer

covered about 1 ½ hrs., stirring occasionally. Cook noodles according to directions. Drain and rinse

with cold water. Combine Ricotta cheese with egg, parsley and ½ tsp. salt. To assemble, spoon

1 ½ cups meat sauce on the bottom of 2 13 X 9 X 2 inch baking dish, arrange 6 noodles length wise

over meat sauce. Spread with ½ of Ricatto cheese mixture- top with 2/3 of the Mozzarella cheese

slices. Spoon 1½ cups of meat sauce over mozzarella and sprinkle with ¼ cup parmesan cheese.

Add in layers, remaining noodles, ricotta cheese mixture ½ remaining mozzarella slices and all

the meat sauce- top with mozzarella and sprinkle with parmesan cheese. Bake 25 minutes at

350 degrees. Let cool a little before serving . You can prepare sauce early and freeze it. Serves

8-10.

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Makes 8 servings

Start to finish: 8 minutes preparation time, plus 14 minutes grilling time.

3/4 cup honey

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1 cup sugar

3 beaten eggs

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ZUCHINNI CASSEROLE

1/4 Cup chopped onion

1 Cup sour cream

1 Cup shredded carrots 1 8 oz. Pkg. Seasoned stuffing mix

1/2 Cup butter

Cook zuchinni and onions until tender- drain all liquid. Combine soup, sour

Cream, carrots then mix with zuchinni and chopped onion. Put mixture

into casserole dish. Melt butter mixing with seasoned stuffing mix sprinkle

over zuchinni and bake 30 minutes at 350 degrees.

Mary, from Branson, MO. Gave this recipe to me. She is a wonderful cook

And this is delicious!

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A tender ribeye roast makes for easy slicing during a pull-out-the-stops feast.

Preparation 25 minutes; Roast 1 ½ hours

2 Tbsp. cream-style prepared horseradish

4 cloves garlic, minced

4 to 5 tsp. pink and black peppercorns cracked; or cracked black pepper

½ tsp. salt
1 4 to 6 lb. boneless beef ribeye roast
12 medium onions
6 small red and/or white onions (optional)

1 Tlbsp. Olive oil

1 recipe Horseradish-Peppercorn Cream (optional-see recipe below)

Preheat oven to 350⁰ F. Combine cream-style horseradish, garlic and

3 teaspoons of the cracked peppercorns and the salt; rub mixture onto meat.

Place beef roast fat side up, on a rack in a shallow roasting pan.

Do not add liquid. Do not cover. Insert a meat thermometer into center of roast.

Roast, uncovered, 1 ½ to 2 hours or until thermometer registers 135 degrees for medium rare:

2 to 2 ½ hours or until thermometer registers 150 degrees for medium.

(The meat’s temperature will rise about 10 degrees while standing.)

Meanwhile, slice root ends from onions (so they’ll stand upright).

Leave about 1 inch of onion top, if desired.

Brush onions with olive oil. Sprinkle with remaining cracked peppercorns.

During the last 1 ¼ hours of roasting time arrange onions, standing upright around meat.

If desired, serve with Horseradish-Peppercorn Cream Makes 12 to 16 servings.

See below for Horseradish-Peppercorn Cream:

Horseradish-Peppercorn Cream

½ cup whipping cream

2 Tbsp. cream-style prepared horseradish

1 tsp. Dijon-style mustard

1 to 2 Tbsp. pink and black peppercorns cracked

In a chilled mixing bowl beat whipping cream just until soft peaks form.

Fold in horseradish and Dijon-style mustard.

If not using immiediately, cover and store horseradish mixture

in the refrigerator for up to 6 hours.

Serve with Celebration Roast Sprinkle each serving of cream with cracked peppercorns.

Makes about one cup.

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CORNBREAD DRESSING

Prepare and bake cornbreadmix and biscuits according to package directions;

cool. Crumble cornbread and biscuits in a large bowl, Set aside.

Sauté onion and celery in butter until crjsp-tender; add to cornbread mixture, stirring well.

Add remaining ingredients, mixing well. Spoon into a lightly greased 12 x 8x 2 inch baking

dish: bake it at 350 degrees for 55 minutes or until golden. Yield: 8 servings.

NOTE: If desired, substitute 4 or 5 baked biscuits for 1 can of refrigerated biscuits.

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Combine first 3 ingredients in a saucepan.