Nestle Toll House Fudge

 1.5 C sugar

2/3 C evaporated milk

2 TBS butter

1/4 tsp salt

Bring ingredients to a boil for 4-8 minutes

Add:

2 C mini marshmallows

1.5 C semi sweet morsels

1 tsp vanilla

Blend until smooth

Pour into 8" square baking dish.

Cool, cut, serve.

Alfredo Sauce

 

• ¼ cup butter
• 1 cup heavy cream
• 1 ½ cups freshly grated Parmesan cheese
• 1 clove garlic, crushed
• ¼ cup chopped fresh parsley

• 1. Melt  Butter

• 2. Stir in Cream and simmer for 5 minutes

• 3. Add cheese and garlic, whisk continuously until heated through. Stir in parsley and serve.

Lime Punch

 1 can frozen lemonade

2 liters 7-Up

1/2 gal Lime sherbet

Mix in punch bowl, serve immediately

Mussel Chowder

 From Great Meals from the Northwest, Judie Geise, 1978 (originally printed in 1945)

2 pounds mussels, cleaned

1 tablespoon butter

3/4 cup salt pork, blanched and diced

2 leeks, including 2 inches of the green top, cleaned and finely chopped

3/4 cup celery diced

1-1/2 cups potatoes diced

pinch cayenne pepper

1/4 teaspoon powdered saffron or turmeric

1/2 teaspoon salt

3-1/2 cups milk

1/2 pint heavy cream

3 tablespoons parsley minced

Steam the mussels for no longer than five minutes, extract the meat, chop coarsely, and reserve

Reduce the cooking liquid over high heat to 1 cup and reserve it, too

Melt the butter in a 5 quart heavy pot, add the salt pork and saute until crisp and golden brown. Remove the pork bits, drain on paper towels and reserve.

In the rendered fat left int he pot, saute the leeks, celery and potatoes over high heat for five minutes. Sprinkle the vegetables with the cayenne, saffron or turmeric, and salt; add the reserved broth, bring to a boil and cook for a few minutes.

Remove the pot from the heat and add the milk and heavy cream, stirring well. Over low heat cook the chowder for about 1/2 hour until the potatoes are soft; then add the reserved mussels and pork bits and simmer for a few minutes to warm the shellfish and blend the flavors.

Serve immediately, topping each bowl with parsley. If the chowder is to be reheated, do not boil or it will curdle.

Note: we had an amazing mussel chowder in New Zealand that seems like a similar recipe, with the addition of carrots to the mix. 

Cole Slaw Dressing

 1 c. mayonnaise

1/2 c. sugar

1 tbsp. white vinegar

1 tbsp. white horseradish (Seminole)

1/4 tsp. celery seed

I've also made a variant using up the pineapple juice after opening up a can of pineapples for another recipe. Very good, if you have it on hand.

Blend thoroughly and chill.

Cheesy Ham 'n Potato Casserole

 From the Luffman Family cookbook: 

1 can cream style cottage cheese

1 tbsp snipped chives

6 oz. cream cheese, softened

1/2 tsp dried basil

1/2 tsp paprika

3 cup frozen loose-pack hash brown (or diced) potatoes, thawed

2 cup cooked ham, diced

1 cup shredded Mozzarella cheese

In a medium bowl, combine cottage cheese, cream cheese, chives, basil and paprika until well blended. In an ungreased 10x6x2 baking dish, place 1/2 of the hash browns. Spread cream cheese mixture on top, sprinkle ham cubes evenly over cheese layer.

Sprinkle 1/2 of the Mozzarella over the ham. Top with the remaining hash browns. Bake, uncovered, at 400 degrees for 35 to 40 minutes or until heated through. Top with remaining Mozzarella and return to oven for 2 to 5 minutes until cheese melts. Serves 6 to 8.

Another crowd pleaser at gatherings. Reminiscent of Mormon Party Potatoes.

Spicy Corn

 1/2 cup creamy buttermilk dressing

1/2 cup shredded jack cheese

From the Luffman Family cookbook:

2 tbsp parsley, chopped

1/4 cup chopped green peppers

1/4 tsp pepper

1/4 cup chopped onion

dash of red pepper

1/4 cup chopped cucumber

2 cup fresh corn or cooked frozen corn

Combine buttermilk dressing, parsley, pepper, and red pepper. Pour over remaining ingredients, mix well, and chill before serving. Serves 6.

This was a staple dish at many family gatherings and potlucks