Amy’s cheeseball

8 oz. package of cream cheese
2 c. shredded cheddar cheese
2 t. grated onion
1 t. Worcestershire sauce
2T blue cheese (not heaping)
(Either Basil or parsley or chopped nuts for topping)

Mix well. Roll in basil, parsley or toasted nuts. whatever you wish


Papa’s cheese ball

2 (8 oz) cream cheese
1 (8 oz) crushed pineapple
1/4 c.  finely chopped green pepper
2 T finely chopped onion
1 t salt
1 c. toasted chopped pecans

Drain the pineapple and green pepper within an inch of your life . . . don’t leave a bunch of juice in them. You may use a paper towel to gently press them.
Mix all ingredients and form into a ball.
Chill overnight
Roll in 1 c. chopped pecans

Pineapple stuffing

1 loaf (cubed) white bread
2 sticks of butter
1 c. white sugar
30 oz. crushed pineapple (drained)
3 eggs

Cream sugar and butter together.
Add eggs and mix well
Stir in pineapple
Fold in bread cubes
serves 8-10

Macaroni & Cheese

2 c. small curd cottage cheese
1 c. sour cream
1 egg
salt, pepper, dry mustard
5 c. cooked macaroni
2 c. shredded cheddar cheese
Parmeson cheese

Combine all ingredients except parmesan.
Sprinkle parmesan on top.
Bake at 350 for 25-30 min

Tomato Pie

9″ baked pie shell
5-7 ripe tomatoes, diced
8 leaves of fresh basil
2 -3 green onions, diced
1 c. shredded cheddar cheese
1 c. shredded mozerella cheese
1 c. mayo

Place tomatoes in colander.
Salt and pepper tomatoes and let juices drain.
Pour tomatoes in pie shell.
Put basil and green onions on tomatoes
Mix cheese and mayo together and bread ontop of pie.
Bake @350 for 1/2 hour

Ham loaf

3 lb. ham loaf
1 1/2 c. cracker crumbs
1 c. milk

1 1/4 c. brown sugar
1 1/2 t. dry mustard
3/4 c. vinegar
3/4 c. water
(Bring to a boil before basting ham loaf)

For ham loaf:
Combine ingredients and Bake at 350 uncovered.
Pour sauce over top periodically as it bakes for 1 1/2 -2 hours

Corn Casserole

1 pkg. Jiffy corn muffin mix
1 egg, beaten
8 oz. sour cream
1/4 c. sugar
1 can of cream style corn
1 can of whole kernel corn
3/4 stick of butter

Combine egg, sour cream and sugar
Add muffin mix
Stir in corn and butter
Bake @350 approx. 50 min until set

Italian sausage and pasta soup

1 lb. sweet lean italian turkey sausage
3 carrots, peeled and chopped
1 onion, peeled and chopped
4 cloves of garlic, chopped
2 t. Italian seasoning
3 quarts chicken broth
2 (14.5) cans diced tomatoes
2 (20 oz)cans white beans, rinsed and drained
2 c. large shell shaped pasta
fresh spinach leaves

Cook sausage in frying pan until browned.
Keep 1 TBP of fat and add carrots, onions and garlic.
Stir 7 min.
Add broth, tomatoes, beans and seasoning
Bring to a boil.
Add pasta, reduce heat and simmer covered
Cook until pasta is tender (10 min)
Stir in spinach and cook until wilted.
Add salt and pepper to taste
(I cook pasta separately and carrots and onions together until soft, and then combine)

Salisbury Steak

1 lb. ground beef/hamburger
1 egg
6-8 saltine crackers (crushed)
3 T flour
2 T oil
garlic, salt, pepper
3 t. beef bullion
1 -1 1/2 c. water
1 onion (sliced)
1 can mushrooms
1 T Worcestershire sauce


Mix beef with egg and cracker
Form into 4 patties
Fry in a large frying pan until almost done, push the patties off to the side
In the center of the pan, add water, flour, bullion.
Cook down
Fry onions, mushrooms and oil together
Add to sauce
Cook and simmer for 15 min until thick.
(Good served over homemade mashed potatoes)
Serves 4

Finished pancakes

4 c. skim milk
6 large eggs
4 T sugar
1/8 t. salt
1 c. all purpose flour
2 T butter


Mix all ingredients(except butter) with an electric mixer lightly.
Melt butter in pan
Pour in batter and bake for 450 for 30 min.
Allow to deflate
Serve with syrup