Candys Favorite Recipes

FROM HER HOLIDAY COLLECTIONS

About Me
2

I love to cook and have been cooking for over 60 years. In 2008 instead of sending out Christmas cardsI put together my favorite recipes to share with friends and family. This has become an annual tradition and this slide deck is a compilation of all the recipes I have shared so far. I hope you will enjoy them as much as I have. Many more of my recipes appear on my recipe blog: http://arlenecornelius.com. I also have a Facebook page at http://www.facebook.com/RecipesByArlene. Be sure to bookmark it! Arlene Candy Cornelius

2008 Recipe Book

3

The following 23 recipes are from the 2008 Recipe Book.

Hollandaise Sauce for Vegetables

4

stick butter 1 cup hot water 2 tbsp. real lemon juice 2 egg yolks 2 tbsp. flour tsp. salt

Melt butter in double boiler or bowl over hot water, add flour. Add hot water beating continuously. Add salt and egg yolks. Add lemon juice. Do not let water boil.

Dorothy Lynch Home Style Salad Dressing

5

1 cup Mazola oil 1 cup sugar 1 can tomato soup cup dark vinegar 1 tsp. salt 1 tsp. pepper 2 tsp. dry mustard 1 tsp. celery seed 1 tsp. garlic powder

Mix and refrigerate a few hours before serving.

Note: Brand is sold in Nebraska grocery stores and sometimes in other states.

Coral Reef Salad

6

1 quart coarse cut lettuce 1 clove garlic 1 cup cleaned cooked shrimp 2 medium tomatoes 1 medium avocado Salt and pepper 1/3 cup mayonnaise 1 tsp. wine vinegar 1 tbsp. lemon juice 2 tbsp. salad oil 3 tbsp. chili sauce tsp. prepared horseradish tsp. grated onion tsp. Worcestershire sauce Dash Tabasco

Put lettuce in bowl rubbed with cut garlic clove. Sprinkle with shrimps and diced tomato. Cut avocado into halves, remove seed and skin and cut into large cubes over salad mixture. Sprinkle with salt and pepper. Blend together remaining ingredients and pour over salad. Toss lightly to blend. Serve immediately.

Ziploc Omelet

7
This works great! Good for when all your family is together. The best part is that no one has to wait for their special omelet. Have guests write their name on a quart size Ziploc freezer bag with a permanent marker.

2 eggs for each omelet Choice of fillings which can include: Ham Cheese Onions Tomatoes Hash browns Salsa Peppers Salt & Pepper Crack 2 eggs into the bag (not more than 2) and shake to combine them. Each guest adds their fillings of choice to their bag and shakes. Make sure to get all air out of the bag before zipping closed. Place bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open bags and omelets will roll out easily.

Crock Pot Potatoes

8

1 (32 oz.) package frozen hash brown potatoes (thawed in

fridge overnight) 2 cans cheddar cheese soup 13 oz. can evaporated milk 1 can French fried onion rings

Mix all ingredients in crock pot holding back half the can of onion rings. Cook on low for 8hours. Top with remaining onion rings. Can easily be cut in half if desired.

Driesbachs Scalloped Potatoes

9

Driesbachs was a famous steakhouse in Grand Island, Nebraska for many years but has since closed its doors
5 cups diced potatoes 2 cups small curd cottage cheese cup minced green onion cup shredded American cheese 2 tsp salt 1 cup sour cream 1 clove garlic or dash garlic salt

Boil potatoes with skins on just until done do not overcook. Combine cottage cheese, onion, salt, garlic and sour cream and fold into potatoes. Pour into 1qt. buttered casserole. Top with cheese and bake at 350 for 40-45 minutes.

You-Wont-Believe-the-Flavor Broccoli
10

3 (10 oz.) packages frozen broccoli cuts 8 oz. Velveeta cheese, cubed lb butter plus 4 tbsp. Ritz crackers

Cook frozen broccoli as the package directs. Melt in Velveeta cheese and lb. butter. Mix all together and pour into greased casserole dish and crumble half tube of Ritz crackers on top with 4 tbsp. butter. Bake at 325 for 30 minutes.

ODells Funeral Potatoes

11

1 stick butter, softened 1 can cream of chicken soup 16 oz. sour cream 8 oz. shredded cheddar cheese 24 oz. package Potatoes OBrien (frozen hash browns with

onions and peppers) 1 cup cracker crumbs Preheat oven to 350. Mix together butter, soup and sour cream. Add potatoes and cheese. Pour into greased 8 x 11 casserole dish. Sprinkle with cracker crumbs. Bake uncovered for 1 hour and 15 minutes. This recipe freezes well.

Famed Big Onion Roast Beef Sandwich

12 This recipe was developed at the Big Onion Tavern in Ravenna, Nebraska and was passed on from owner to owner as a trade secret. The Big Onion was famous for this sandwich and people traveled great distances just to have one. The tavern is no longer in existence. Roast slowly to retain juices and promote tenderness. Set roast in about water. Add the following ingredients proportionate to the size of the roast:

Bay Leaves Sage Chili Powder Salt and Pepper Onions Worcestershire Sauce Slice beef into thin slices when cold. Reheat the beef in the broth saved from roasting for the sandwiches. Tastes best when served with hot homemade mustard.

Roast Beef au jus

13

Select a standing aged prime rib roast. Follow these instructions for any size roast. Preheat oven to 375. Rub meat well with salt, sprinkle with pepper. Place meat fat side up in shallow roasting pan. Do not cover and do not add water. Put roast in oven, bake one hour. Turn off heat but do not open oven door at any time until ready to serve. Regardless of the length of time the meat has been in the oven, 30-40 minutes before serving, turn oven on again at 375. Bake for 30-40 minutes. Open oven door. The meat will be brown and crisp on the outside and beautifully pink all the way thru, juicy and medium rare.

Sheilas Perfect Roast Beef

14

Select a standing aged prime rib roast. Roast needs to be at room temperature prior to cooking can sit out up to an hour before roasting. Preheat oven to 450. Sprinkle roast with salt on top, bottom and sides. Season with pepper. Place meat fat side up in shallow roasting pan. Roast beef in lower third of oven 20 minutes. Reduce oven temperature to 350 and roast beef less than 30 minutes per pound. Roast until meat thermometer reads 115 and remove from oven. Transfer to cutting board and let stand 20 minutes. Beef will continue to cook as it stands reaching 125 (medium rare).

Crock Pot Ranch Style Ribs

15

6 - 8 country style pork ribs 16 oz. catsup 1 envelope dry onion soup mix cup red wine vinegar cup dark corn syrup 2 tbsp. peanut oil 1 tsp. dry mustard

Slightly brown ribs under broiler, turning once. Combine all other ingredients to make sauce in small saucepan. Heat 3 minutes on med. Heat, stirring constantly. Put sauce and ribs in crock pot and cook on low for about 8 hours (can also be in a 275 oven).

Oven Beef Stew

16

2 tbsp. vegetable oil 4 tbsp. flour 4 tsp. salt Dash pepper 2 lbs. sirloin steak cut into 1 cubes 1 can condensed tomato soup 10 oz. can beef gravy 12 oz. can V8 juice 1 envelope spaghetti sauce mix cup chopped onion tsp. basil leaves Parsley flakes Potatoes, carrots and 1 medium onion cut into quarters Combine flour, salt and pepper in bag and shake meat to coat. Place meat in hot oil on med-high heat. Brown all sides, turn to low while adding the rest of the ingredients. Stir thoroughly. Cover and place in 375 degree oven for 1 hour or 250 degree oven all afternoon. If gravy gets too thick during cooking, add a little water.

Shirley Hunters Beef Stroganoff

17

1 lbs sirloin steak 1 can cream of celery soup 1 can onion soup 1 can cream of mushroom soup cup wine

Mix everything together. Place in casserole with cover and bake at 250 for about 4 hours. Thicken gravy with browned flour if desired. Serve with noodles. Note: If doubling the recipe, do not double the celery soup)

Corned Beef Casserole

18

8 oz. package of noodles 12 oz. can corned beef, diced 10 oz. can cream of chicken soup lb. American cheese, diced 1 cup milk cupped chopped onions cup buttered crumbs or Ritz crackers Cook noodles in boiling salted water until tender and drain. Add corned beef, cheese, soup, milk and onion. Pour into greased 2 quart casserole. Top with buttered crumbs. Bake in moderate oven at 350 for 45 minutes. Serves 8-10. Note: Substitute leftover Thanksgiving turkey for corned beef as another option.

Candys Famous Creole Chili

19

1 slice bacon, cut in 1 pieces 1 garlic clove, slivered cup chopped onion 1 lb. coarsely ground chuck 2 (16 oz.) cans kidney beans (light and dark each) 2 (16 oz.) cans chopped tomatoes 6 oz. can tomato paste plus 2 cans water 11.5 oz. can tomato juice 1 tbsp. salsa 1 tbsp. chili powder 1 tsp. salt tsp. oregano tsp. pepper 1 bay leaf Dash of tabasco 1/3 cup beer Dash of Kahlua Small dash red wine vinegar or dry red wine Dash of Worcestershire sauce Small slice unsweetened chocolate Pinch of: fresh parsley, coriander, cumin, dried basil, garlic salt, onion salt, cayenne pepper, ground cinnamon, cardamom, savory, nutmeg, allspice, mace, tarragon, turmeric, marjoram, celery salt, paprika, ground ginger, both white and brown sugar, thyme, garlic powder, dry mustard and ground cloves. Honey and beef broth can be added in small amounts too if desired. In Dutch oven, fry bacon and add garlic, onion and ground chuck. When meat is cooked, drain off grease. On low heat - add beans, tomatoes, tomato juice and paste, water, chili powder, salt & pepper, oregano, bay leaf and Tabasco. Stir and then add Kahlua, vinegar or wine, Worcestershire and chocolate. Add all pinch of ingredients above. Simmer uncovered for one hour. Remove bay leaf. Serve with grated cheese and onion rings.

French Dip Sandwich

20

1 boneless chuck roast 1 can beef broth 1 envelope Italian dressing mix cup water

In a crock pot, place the beef broth, water and dressing mix and blend thoroughly. Add the beef roast. Cover and cook on high for the first hour only. Then turn down to low heat for 6 to 8 hours until meat is very tender. Slice meat very thin and serve on rolls.

Grandmothers Gingerbread
21

2 eggs beaten cup solid vegetable shortening (Crisco) 1 cup light molasses 1 cup sugar 2 cups all purpose flour 1 tsp. salt 1 tsp. ground cloves 1 tsp. nutmeg 2 tbsp. cinnamon 2 tbsp. ground ginger 1 cup boiling water 1 tsp. baking soda Preheat oven to 350. Grease 9 x 11 baking pan. Combine all ingredients except boiling water and baking soda in large bowl in order given mixing well after each addition. Combine baking soda and boiling water in small bowl and stir until dissolved. Blend into molasses mixture. Pour batter into prepared pan and bake until tester inserted in center comes out clean, about 45 minutes. Cool slightly. Cut into squares and serve warm with whipped cream or vanilla ice cream.

Redwood Lane Original Vanilla Ice Cream

22
If using a 1-gallon freezer:

7 eggs, well beaten 2 cups sugar tsp. salt 3 tsp. quality vanilla 3 pints half-and-half 3 ( pint) cartons whipping cream 3 eggs, well beaten 1 cup sugar tsp. salt 1 tsp. quality vanilla 24 oz. half and half (1 pints) 12 oz. whipping cream ( pint)

If using a 1-quart freezer:

After beating eggs, add remaining ingredients blending well and pour into freezer. Follow instructions for table top modern freezers that freeze in the refrigerator. If using outdoor/old fashioned type freezer, freeze with ice and water. Ratio is one part course rock salt to six parts crushed ice. Dont use table salt as it dissolves too quickly.

Dorothy Meyers Super Vanilla Ice Cream

23

3 cups sugar 1 pint real cream 4 pints half and half 5 eggs, beaten 2 tbsp. vanilla

Mix together well and put in refrigerator until chilled thoroughly. Then put in ice cream freezer according to directions. The container can be put in the freezer an hour or so more to harden more.

Heavenly Hot Fudge Sauce

24

cup butter 4 oz. unsweetened chocolate 3 cups sugar 13 oz. can evaporated milk tsp. salt

Melt butter in top of double boiler. Add chocolate and blend. Add sugar, milk and salt and cook on low heat stirring frequently for 20 minutes. Serve over vanilla ice cream.

No-Bake Chow Mein Noodle Cookies

25

12 oz. semi-sweet chocolate chips 12 oz. butterscotch chips 5 oz. can Chow Mein noodles cup peanuts or cashews

Combine and melt chocolate and butterscotch chips in double boiler stirring constantly. Remove from heat and stir in Chow Mein noodles. Add nuts. Mix quickly to coat noodles and nuts. Drop by teaspoonful onto wax paper. Chill.

The Perfect Manhattan

26

2 oz. Kentucky Bourbon 1 oz. Sweet Vermouth Angostura Bitters Maraschino cherries with stems Lemon twist

Fill short glass with ice. Pour bourbon and sweet vermouth over ice and top with a few dashes of bitters, two cherries and a lemon twist. Stir. Enjoy.

2009 Recipe Book

27

The following 36 recipes are from the 2009 Recipe Book.

Candys Secret Stuff

28

1 jar Kraft Old English cheese spread 8 oz. package cream cheese 3 green onions, chopped 1 can minced clams, drained

Melt all together. Serve with Fritos or tortillas chips. Can be frozen.

Chicago Dip
29

1 cup mayonnaise 1 tsp. mustard Dash Tabasco 1 tbsp. minced onion flakes 2 chopped hard boiled eggs

2 tbsp. dry parsley flakes

1 tbsp. white vinegar clove garlic

Mix all in blender. Serve with carrot and celery sticks. Make one day ahead.

Cindys Rumaki
30
2 (8-oz.) cans whole water chestnuts 1 lbs. bacon

14 oz. ketchup
1 tbsp. white sugar 4 oz. jar strained peaches (baby food) 1 tbsp. brown sugar

Drain and count water chestnuts. You will need bacon strip for each water chestnut. Wrap bacon around each chestnut and secure with wooden toothpick. Place in large cookie sheet with sides. Bake in 350 degree oven for 30 minutes. Meanwhile make sauce combining ketchup, peaches and sugars in small pitcher or measuring cup. Remove all fat from pan with baster. Very carefully pour sauce in pan avoiding the toothpicks. Bake at 350 again for 15-30 minutes. Makes approximately 30-32 pieces.

Sausage and Cheese Hors dOeuvres

31

1 lb. pork sausage 1 lb. ground chuck 1 lb. Velveeta cheese Sprinkle of oregano and garlic salt 1 loaf small cocktail rye bread

Brown meat, drain. Add cubed cheese. Stir until melted. Add spices. Spread on rye rounds and bake at 350 until done. Will freeze well.

Chicago-Style Crab Meat Spread

32

12 oz. package imitation crab meat 8 oz. package cream cheese, softened 2 cups mayonnaise 1 cup chopped onion 1 cup chopped celery Lemon pepper to taste Dash of Tabasco

Thaw crabmeat on paper towels, and then cut with scissors into manageable bites. Combine cream cheese and mayonnaise. Then add onion and celery and seasonings. Add crabmeat last. Serve with stone ground or wheat crackers. Do not freeze.

Crab Dip
33

4 oz. cream cheese, softened 1 cup sour cream 1 cup chili sauce 1 tbsp. horseradish tsp. salt 1 can (6.5 oz.) crabmeat, flaked avocado, chopped fine

Stir together cheese, sour cream, chili sauce, horseradish and salt until smooth. Stir in crabmeat and chill for several hours. Stir in avocado just before serving.

Candys Original Deviled Ham and Cheese Spread

34

4 oz. can deviled ham 3 oz. package cream cheese softened 5 oz. jar Kraft pimiento cheese spread tsp. lemon juice tsp. horseradish cup mayonnaise 2 tbsp. fresh minced parsley 1 tbsp. minced onion 4 drops Tabasco sauce Mash cream cheese with fork, add all other ingredients and blend well. Serve with cocktail rye bread, crackers or potato chips. For a colorful garnish, sprinkle with finely chopped sweet gherkin pickles.

Layered Taco Dip

35

9 oz. Frito Lay bean dip (jalapeno or regular flavor) 1 oz. pkg. taco seasoning mix 6 green onions, finely chopped 1 cup mayonnaise 1 cup sour cream 2 (2 oz.) cans ripe sliced olives drained Corn chips

Combine the bean dip and taco mix. Spread mixture into 9 pie plate. Sprinkle chopped onions over mixture. Blend together mayo and sour cream and spread over the onions. Sprinkle sliced olives on top. Chill and serve with corn chips.

Cornelius Scramble
36

25 cups of cereal (they average 1 oz. for 1 cup):

Corn Chex Wheat Chex Rice Chex Cheerios

2 (11 oz.) cans mixed nuts 11.5 oz. honey roasted peanuts can cashews (optional) 5 oz. very thin pretzel sticks Put in large pan or roaster. Mix well with wooden spoon, do not crush cereal.

2 cups fresh salad oil 2 tbsp. Worcestershire sauce 2 tbsp. garlic salt 1 tsp. seasoned salt Add above ingredients to the cereal mixture and mix well again. Bake at 250 for 2 hours stirring every 15 minutes.

Chipped Beef Spread

37

2 (8 oz.) packages cream cheese 2 (6 oz.) packages Buddig Beef, cut into small pieces 1 tbsp. mayonnaise cup dry minced onion 1 cup red wine Parsley flakes

Drench minced onion in red wine and allow onion to soak up all the wine (about 30 minutes.) Beat all ingredients together and form into ball. Cover with parsley flakes for decoration.

Pickle Wraps
38

2 (3 oz.) packages Buddig Corned Beef 1 8 oz. package cream cheese, softened Claussen Dill pickles, #2 jar

Drain and dry pickles well with paper towels. Spread softened cream cheese generously over dried beef slices. Wrap this around a dill pickle. Continue until all beef slices are used. Refrigerate several hours or overnight. When ready to serve, slice into - slices with a sharp knife. Can also substitute ham slices.

Date Sandwich Puffs

39

3 whole English muffins, cut in half 6 oz. package chopped dates cup mini size chocolate chips cup chopped walnuts or pecans 4 oz. cream cheese

Toast muffins. Mix remaining ingredients together. Cover muffins with mixture. Broil about 2 minutes. Serve at once. Can put mixture on crackers and broil too.

Tuna Canaps
40

6 oz. can tuna 2 oz. can anchovy fillets 2 hard-cooked eggs Sandwich bread cup butter 2 tbsp. mayonnaise Stuffed olives, sliced

Drain tuna. Put tuna in blender and add anchovies and one hard cooked egg. Blend. In a bowl, cream the butter and stir in the mayonnaise. Add to tuna mixture and stir lightly. Spread on bread cut into fancy shapes. Decorate with remaining sieved egg yolk and sliced olives.

Candys Deviled Eggs

41

Eggs Krafts tartar sauce Salt and pepper Worcestershire sauce Onion powder Onion juice Prepared or dry mustard Mortons Natures seasoning Durkees famous sauce Lemon Pepper seasoning 2-3 drops Tabasco Lemon juice Dry or fresh parsley 2 tsp. sugar Celery salt Juice from sweet pickle relish Red Cayenne pepper Garlic salt Mayo to bind mixture together Hard boil the amount of eggs you want to halve and scoop out the yolks. Mash yolks and add seasonings in small quantities, bind together with mayo and everything will turn out just right.

Ravenna Cheese Soup

42

4 chicken bouillon cubes 1 package frozen California blend vegetables 2 cans cream of chicken soup 1 lb. Velveeta cheese, melted

Boil together 1 quart of water and 4 chicken bouillon cubes. Then add frozen veggies. Cook 6-7 minutes. Add chicken soup and melted cheese. (Melt cheese very slowly before starting recipe.) Can add some beer for extra flavor if desired!

Cheese Special Garlic Croutons

43

5 slices sandwich bread 4 tbsp. butter tsp. garlic salt 1 tbsp. grated Parmesan cheese tsp. paprika tsp. dried parsley tsp. dried oregano Sprinkle chives Set out about 5 slices of bread a couple hours before starting the recipe to dry out the bread. Melt butter in a baking dish large enough to hold 3 cups of the cut bread cubes. Add garlic salt, parmesan cheese, paprika, parsley, oregano and a sprinkle of chives. Mix well and then add croutons and lightly mix. Place in 200 degree oven and bake for one hour, stirring every 15 minutes to coat all croutons evenly. Cool and seal in airtight container. Use as a topping for salads, soups, casseroles or increase recipe to make stuffing.

Cranberry Relish
44

12 or 16 oz. cranberries (washed well and picked over to

eliminate soft berries) 2 oranges washed well, but not peeled 6 tart apples washed well 1 cup sugar

Grind everything in food processor. Save all juice to add to the relish. This can be done in a blender but it takes forever!

Driesbachs Cole Slaw

45
Driesbachs was a well-known steakhouse in Grand Island, Nebraska but has since closed its doors.

cup mayonnaise 3 oz. half & half 3 tbsp. sugar 4 tsp. vinegar 1 tsp. celery seed Salt & pepper to taste Beat above ingredients well before adding to these vegetables:

cup shredded carrots head green cabbage, shredded cup red cabbage, shredded Dressing

1 cup white vinegar 1 tsp. salt 1 tsp. celery salt tsp. pepper 1 tsp. mustard cup salad oil Boil dressing ingredients together for 3 minutes. Pour hot over vegetable mixture. Mix well; place in tightly covered dish and refrigerate for 24 hrs. Makes 8-10 servings.

Bacon Pimento Cheese Sandwiches

46

4 bacon slices 16 oz. sharp cheddar cheese, shredded 1 (4 oz.) jar diced pimento, rinsed & drained cup mayonnaise 2 tbsp. finely chopped onion 1 tbsp. Worcestershire sauce tsp. salt tsp. ground red pepper tsp. pepper Cook bacon in large skillet 4-5 minutes on each side until crisp: remove bacon, and drain on paper towels. Crumble bacon. Stir together bacon, cheese and remaining ingredients just until blended. Spread on cocktail bread and serve.

Blueberry Mold
47

1 15-oz. can blueberries Pineapple juice 2 (3 oz.) packages lemon Jell-O 1 large banana, mashed 2 tbsp. sugar 1 cup heavy cream, whipped Drain juice from blueberries and add enough pineapple juice to

make 3 cups. Heat mixture and add Jell-O; stir until dissolved. Chill until partially thickened. Fold in banana, sugar, cream, and blueberries. Turn into mold and chill until firm. Round is a good mold to use.

Gourmet Potatoes
48

6 medium-size red potatoes 2 cups cheddar cheese, shredded cup butter 1 cups sour cream cup chopped onion 1 tsp. salt tsp. pepper Paprika Cook potatoes in skins until just tender. Chill. Peel potatoes. Shred coarsely with grater or food processor. In saucepan over low heat, combine cheese and butter. Stir until almost melted. Remove from heat. Blend in sour cream, onion, salt and pepper. Fold in potatoes and turn into greased casserole. Sprinkle with paprika. Bake covered for 30 minutes at 350.

Well-Spiced Rice
49

1 cup uncooked long-grain white rice 2 cups chicken broth 1 finely chopped onion 1 tsp. cumin tsp. cinnamon rounded tsp. turmeric cup chopped tomatoes, canned or fresh cup currants cup chopped fresh parsley Combine in order given in 2-quart casserole sprayed with nonstick vegetable spray. Bake covered at 350 for about 45 minutes or until liquid is absorbed. Stir once or twice while baking to mix ingredients.

Mashed Cauliflower (Mock Garlic Mashed Potatoes)

50

1 medium head cauliflower 1 tbsp. cream cheese, softened cup grated parmesan tsp. minced garlic 3 tbsp. unsalted butter tsp. straight chicken base or bouillon (may substitute tsp. salt) tsp. freshly ground black pepper tsp. fresh or dried chopped chives for garnish Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water about 6 minutes or until well done. Drain well; do not allow cooling. Pat drained cauliflower well between layers of paper towels. (Steam instead of boiling to avoid so much moisture.) In a bowl with an immersion blender, or in a food processer, pure the hot cauliflower with the cream cheese, parmesan, garlic, chicken base and pepper until almost smooth. Garnish with chives and serve hot with pats of butter. Hint: try roasting the garlic and adding a little fresh rosemary for a whole new taste. Low in carbs anda great substitute for mashed potatoes.

Cauliflower Normande
51

large cauliflower tbsp. butter tbsp. flour cup apple cider cup whipping cream tsp. salt tsp. pumpkin spice tbsp. chopped chutney Granny Smith apple, peeled, cored & diced Gently boil cauliflower in water 10 minutes or until just tender. Drain. Place in serving dish and keep warm. In heavy saucepan melt butter; blend in flour and cook 2 minutes, stirring constantly. Blend in cider and cream. Stirring constantly, cook mixture until boiling and thickened. Add remaining ingredients. Mix well and heat thoroughly. Pour sauce over cauliflower and serve immediately.

Bringing Home Baby Carrots

52

1 (16 oz.) package fresh baby carrots 1 cup apple juice cup water cup honey

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat: cover and simmer 15 - 20 minutes or until carrots are tender. Serve with a slotted spoon. Yield 4 servings.

Creamy Slow-Cooker Chicken

53

6 skinned and boned chicken breasts (about 2 lbs.) 2 tsp. seasoned salt 2 tbsp. vegetable or peanut oil 1 can cream of mushroom soup 1 (8 oz.) package cream cheese cup dry white wine (can use dry Vermouth) 1 envelope Good Seasons Italian Salad Dressing and Recipe Mix 1 (8 oz.) package sliced fresh mushrooms Wash chicken very carefully. Then dry with paper towels so there is no water left. Sprinkle with seasoned salt. In a large skillet, cook the chicken in batches (3 + 3) in hot oil for 2 or 3 minutes per side just until browned. Transfer to the slow-cooker reserving drippings in skillet. Add soup, cream cheese, wine and dressing mix to the hot drippings. Cook over medium heat stirring constantly 2 to 3 minutes or until cheese is melted. Arrange clean mushrooms over chicken in slow-cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW for 4 hours. Stir well before serving. Makes 6 servings.

Incredible Chicken
54

1 chicken, quartered Garlic salt cup brown sugar

Arrange chicken skin-side up in lightly oiled baking pan. Season very heavily with garlic salt. Sprinkle generously with brown sugar. Bake in preheated 375 oven for 1 hour. Cover with foil after 30 to 45 minutes if chicken appears too dry. May be served hot or cold.

Continental Chicken
55

1 (2 oz.) package Buddig Beef 6 - 8 boneless chicken breast halves A slice of bacon for each piece of chicken 10 oz. can cream of mushroom soup cup sour cream cup flour

Lay dried beef on bottom of greased slow cooker. Use cold bacon to grease. Wrap each piece of chicken with a strip of bacon and lay on top of dried beef. Pour soup over chicken. Cover and cook on low heat 8 to 10 hours. Just a half hour before serving, mix the sour cream and flour together in a small bowl. Then spoon in a few spoonfuls of the liquid from the chicken. Mix very thoroughly so it wont get lumpy. Then add the sour cream mixture to the chicken and cook the remaining 30 minutes.

Sweet Potato Bread

56

cup butter, softened 2 cups firmly packed brown sugar 1 cups sweet potato pure 2 eggs 2 cups flour tsp. salt 1 tsp. ground nutmeg tsp. ground ginger 1 tsp. baking soda 1 tbsp. ground cinnamon 1 dashes ground cloves cup water Cut 1 medium-large sweet potato into 2-inch long pieces, place in a small saucepan, and cover with water. Can use canned sweet potatoes, also. Cook about 25 minutes before pureeing in a food processor. Preheat oven to 375. Butter and flour pan or line with muffin papers. With a mixer, cream the butter and sugar until light and fluffy; stir in sweet potato pure and egg. Sift together flour, salt, nutmeg, ginger, baking soda, cinnamon and cloves. Stir half of the dry ingredients into creamed mixture; stir in water, then add remaining dry ingredients. Bake until dry on top and a skewer inserted in center comes out clean. Can make either bread loaves or 12 muffins. Muffins take around 15 minutes to bake; bread will take 35 minutes, depending on the oven and pan size.

Chocolate Walnut Cookies

57

cup butter cup shortening cup sugar 1 egg 2 (1-oz.) squares unsweetened chocolate, melted 1 cups enriched flour tsp. baking soda tsp. salt cup milk 1 tsp. vanilla cup chopped walnuts Preheat oven to 400. Cream butter and shortening; add sugar gradually. Beat well. Beat in egg. Stir in melted chocolate. Add flour sifted with baking soda and salt. Alternate with milk and mix. Stir in vanilla and walnuts. Drop cookie dough by teaspoonfuls onto greased baking sheet, leave 2 in between. Bake in hot oven about 8 to 10 minutes. Slide cookies onto cooling racks. Makes 3 dozen cookies.

Oscar Taylors Zucchini Muffins

58

3 eggs 2 cups plus 1 tbsp. sugar 1 tbsp. vanilla 1 cup oil 2 cups zucchini, loosely packed and grated 2 cups flour, sifted 2 tbsp. cinnamon 2 tsp. baking soda 1 tsp. salt 1 cup walnuts, chopped In a double boiler, beat eggs until frothy over boiling water. Add sugar, vanilla and oil; beat until lemon-colored and thick. Stir in zucchini, flour, cinnamon, baking soda and salt. Beat for 5 minutes. Fold in walnuts. Pour into greased, floured muffin tins. Bake in 350 oven for 20 to 25 minutes. Makes 2 dozen.

Chocolate Cream Cheese Cake

59

2 (3 oz.) packages cream cheese, softened cup butter, softened 4 tbsp. butter 1 tsp. vanilla 1 tsp. baking powder 1 tsp. baking soda 6 cups sifted powdered sugar 4 oz. unsweetened chocolate 3 eggs 2 cups all-purpose flour 1 tsp. salt 1 cups milk cup milk Cream together: cream cheese, cup butter and vanilla. Alternately beat in powdered sugar and cup milk (room temp). Blend in the chocolate. Remove 2 cups of the mixture which will be for your frosting. Cover and refrigerate it. Cream together remaining chocolate mixture and 4 tbsp. softened butter. In a bowl, stir together 2 cups flour, baking powder, baking soda, and salt. Beat this dry mixture into the creamed mixture alternating with 1 cups milk. Turn into 2 (greased and floured) 9 x 1 round cake pans. Bake in 350 oven for 30 minutes. Cool in pans for 10 minutes. Remove and cool racks. Remove frosting from refrigerator 15 minutes prior to frosting the cake.

Caramel Corn
60

2 sticks butter cup white Karo syrup 2 cups brown sugar, packed 1 tsp. baking soda tsp. cream of tartar 1 tsp. vanilla 1 tsp. salt 7 qts. popped corn (already salted) Mix butter, syrup and brown sugar and bring to a boil for 6 minutes stirring constantly. Take off heat and add baking soda, cream of tartar, vanilla and salt. Pour over corn and mix well with a wooden spoon (doesnt stick as much as plastic). Put in 200 oven and bake for 1 hour on cookie sheets (very lightly greased).

Butterscotch Squares
61

2 cups sifted flour 2 tsp. baking powder tsp. salt cup shortening 2 cups (1 lb.) brown sugar 3 eggs 1 cup chopped walnuts 1 (6 oz.) package chocolate chips Sift flour, baking powder and salt. Melt shortening. Stir in brown sugar and cool slightly. Beat in eggs one at a time. Add flour mixture, nuts and chocolate. Blend well. Pour into greased pan (10 x 15 x ). Bake at 350 for 25 to 30 minutes. When almost cool, cut into 2 x 2squares. Makes 48. Dates can be substituted for chocolate chips.

Bourbon Balls
62

36 ounces vanilla wafers 2 cups chopped walnuts 2 cups confectioners sugar 2 cups bourbon or to taste 4 tsp. cocoa 1 cup superfine sugar

In food processor or blender combine wafers and walnuts. Process until finely ground. Add remaining ingredients except sugar. Blend well. Roll into small balls and roll in sugar, coating well. Cover and refrigerate until served. Yields 3 to 4 pounds.

Manhattan Mousse
63

1 cup dried cherries 1 cup sweet vermouth 1 (12 oz.) bag semi-sweet chocolate chips cup bourbon whiskey 2 tbsp. butter 3 eggs, separated

In a small bowl, pour vermouth over cherries to rehydrate. Macerate for 30 minutes or until cherries are plump. Meanwhile, using a double boiler, melt butter and chocolate together. Remove melted chocolate from heat and stir in whiskey. In a separate bowl, whisk egg yolks, then slowly add in thirds to the melted chocolate. In a large bowl, whip egg whites to stiff peaks. Whisk of the whites into the chocolate, then gently fold in the remainder. Pour into 4 individual serving dishes and refrigerate for at least 2 hours. Remove dishes from the refrigerator, top with macerated cherries and serve.

2010 Recipe Book

64

The following 30 recipes are from the 2010 Recipe Book.

Crab and Artichoke Appetizer

65

1 lb. cream cheese cup sour cream 1 tbsp. chives 1 (8 oz. can) artichoke hearts 6 oz. crabmeat Bread crumbs Cubed bread

Blend together cream cheese, sour cream and chives. Cut artichokes into quarters and dice crabmeat. Fold both ingredients into cream cheese mixture. Place in an 8 x 10 baking dish. Top with bread crumbs and bake at 425 for 15 minutes. Serve with cubed bread. Serves 6 to 8.

Bourbon-Barbequed Franks
66

2 tbsp. finely-chopped onion 1 tbsp. butter, melted to cup catsup cup brown sugar cup bourbon 1 lb. frankfurters

Cook onion in butter until tender. Add catsup, brown sugar and bourbon; blend. Cut frankfurters diagonally in bite-size pieces. Add to sauce. Simmer, uncovered, for about 25 minutes, or until sauce begins to glaze, stirring occasionally. If sauce gets too thick, add more bourbon!

Creamy Dilled Salmon Spread

67

1 (8 oz.) package cream cheese, softened 1 (7 oz.) can salmon, drained and flaked cup milk 1 tbsp. freshly squeezed lemon juice 1 tsp. chopped fresh dill or tsp. dried dill weed tsp. ground red cayenne pepper 1 tbsp. caper, drained

In food processor or blender, process cheese, salmon, milk, lemon juice, dill and cayenne pepper until smooth. Remove mixture to bowl; stir in capers. Makes 2 cups.

Liver Pt
68

1 lb. chicken livers tsp. salt lb. braunschweiger cup onion, finely chopped 1 tbsp. lemon juice tsp. freshly ground black pepper 2 tbsp. heavy cream 1 tbsp. brandy Cover the chicken livers with water. Add salt and simmer for 5 minutes. Drain and put the livers and the braunschweiger through a food chopper or processor. Add the remaining ingredients and mix well. Pack into a small loaf pan that has been lined with plastic wrap. Chill for several hours or overnight. Turn out onto a platter and cover with chopped green onions or chives. Serve with crackers or melba toast. This keeps well refrigerated for at least a week.

Zucchini Pecan Muffins

69

3 eggs 1 cup oil 1 cups sugar 2 cups shredded zucchini 2 tsp. vanilla 1 tsp. salt 3 cups flour 1 tsp. baking soda tsp. baking powder 2 tsp. cinnamon chopped pecans Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Sift together remaining ingredients except nuts. Add to zucchini mixture and stir until well combined. Blend in nuts. Fill greased muffin tins full. Bake at 350 for 15 to 20 minutes or until done. Yields 2 to 2 dozen muffins.

Oyster Stew
70

2 tbsp. flour 2 tbsp. Worcestershire sauce Dash of Tabasco sauce Salt to taste 2 (8 oz.) cans oysters cup butter 1 qt. half & half

Drain oysters, reserving liquid. Melt butter in heavy 3-quart saucepan. Blend flour and seasonings into butter. Stir until smooth. Blend in reserved oyster liquid, making a light gravy. Stir in oysters and half & half. Heat until bubbles form around edges of pan. Do not boil. Makes 4 to 6 servings.

Shrimp Salad
71

2 cups cooked shrimp (or 8 oz. package imitation crabmeat

chunks) 1 cup celery, chopped 2 tbsp. onion, grated 2 hard-boiled eggs, grated or finely chopped cup mayonnaise 2 tbsp. seafood cocktail sauce 1 tbsp. lemon juice

Combine ingredients and chill. Serve mounded into avocado halves brushed with lime juice.

Fabulous Chicken Salad

72

3 cups cooked, cubed chicken 1 cup sliced grapes (white, seedless) 1 large can pineapple tidbits, drained 1 cubed red apple 2-3 stalks chopped celery (to taste) cup mayonnaise 2 tbsp. vinegar 2 tbsp. oil 1 tsp. salt 2 tbsp. orange juice

Mix all ingredients in a large bowl and refrigerate. Serves 6 to 8.

Heavenly Fruit Salad

73

1 (14 oz.) can Eagle Brand condensed milk 1 (20 oz.) can crushed pineapple 1 (21 oz.) can strawberry or cherry pie filling 1 cup miniature marshmallows 12 oz. Cool Whip topping

Combine all ingredients and chill. Yields 12 to 16 servings.

Cinnamon Candy Salad

74

1 (3 oz.) package cherry Jell-O 1 cup hot water cup red cinnamon candies cup boiling water 1 cup chopped, pared apples 1 cup chopped celery

cup chopped California walnuts

Dissolve Jell-O in the 1 cup hot water. Add cinnamon candies to the cup boiling water; stir to dissolve. Add enough additional water to make 1 cup liquid and add to dissolved Jell-O. Cool until partially set. Add remaining ingredients. Pour into individual oiled molds and chill until firm. Serve on crisp lettuce. Pass mayonnaise or salad dressing.

Circus Peanut Salad

75

14 Circus marshmallow peanut candies (I buy the Brachs brand) 2 (3 oz.) package orange Jell-O 2 cups boiling water 1 (15 oz.) can crushed pineapple, drained, reserving juice cup finely-chopped celery cup chopped nuts cup chopped marshmallows cup chopped maraschino cherries 2 cups Cool Whip Cut up candies and dissolve with Jell-O and boiling water. Add cold water to reserved pineapple juice to make 2 cups. Add to hot gelatin mixture. Refrigerate until partially set. Add celery, pineapple, nuts and cherries. Fold in whipped topping. Place in 9 x 13 pan and refrigerate overnight.

Zesty Tuna Salad

76

cup ripe olives 2 hard-cooked eggs 2 (6- or 7-oz.) cans tuna 1 cup chopped celery 2 tbsp. chopped, green sweet pepper cup mayonnaise 2 tsp. vinegar tsp. salt Black pepper to taste 1 tsp. grated onion Salad greens Cut olives into large pieces. Dice eggs. Flake tuna coarsely over olives and eggs. Add celery and green pepper. Blend mayonnaise with vinegar, salt, pepper and onion. Pour over salad mixture and blend lightly. Serve on crisp salad greens. Makes 3 to 4 servings.

Chunky Bleu Cheese Dressing

77

cup sour cream tsp. dry mustard tsp. black pepper tsp. salt, scant tsp. garlic powder, scant 1 tsp. Worcestershire sauce 1 cup mayonnaise 4 oz. imported Danish bleu cheese Place sour cream, dry mustard, black pepper, salt, garlic powder and Worcestershire sauce in mixing bowl. Blend 2 minutes at low speed. Add mayonnaise. Blend minute at low speed. Then blend 2 minutes at medium speed.

Crumble the bleu cheese by hand into very small pieces and add. Blend at low speed no longer than 4 minutes. Must sit 24 hours before using. Makes about 2 cups.

Hearty Corn and Zucchini Saut

78

cup butter 2 medium-size zucchini, sliced -inch thick (about 2 cups) 1 medium-size onion, diced (about cup) 1 tsp. dried basil leaves tsp. dried oregano leaves 2 (10-oz.) packages frozen corn kernels, thawed Salt and freshly ground pepper to taste In 12-inch skillet over medium-high heat, melt butter; add zucchini, onion, basil and oregano and cook for 3 minutes, stirring frequently until vegetables are crisp-tender. Add corn; cook 6 to 7 minutes longer, stirring occasionally until vegetables are heated through. Season with salt and pepper. Note: Add some chopped green and red pepper for color and flavor!

Scalloped Apples and Carrots

79

1 tsp. salt 2 tbsp. flour 1 cup brown sugar, firmly packed 2 tbsp. lemon juice 1 tsp. grated lemon rind 3 tbsp. butter 3 cups cooked carrots, sliced 1 cups cooked apples, sliced Mix together the salt, flour, brown sugar, lemon juice, lemon rind and butter. Set aside. In a 9 x 13 baking casserole, arrange the carrot and apple slices in alternate layers. Sprinkle each layer with the above mixture. Bake at 350 until well heated and the seasoning mixture is thoroughly melted. Yields 8 to 10 servings.

Three Veggie Casserole

80

2 packages California Blend frozen veggies (contains

broccoli, cauliflower and carrots) 8 slices American cheese 8 slices Swiss cheese cup melted butter 2 cups crumbled Ritz crackers cup milk Place frozen vegetables in a 9 x 13 greased pan. Lay slices of American cheese on top of the vegetables and then layer slices of Swiss cheese on that. Mix the cracker crumbs with butter and sprinkle on top. Drizzle milk over the crumbs. Bake for 1 hour at 350.

Zesty Carrots
81

3 - 4 whole carrots 1 tbsp. horseradish 1 tbsp. onion, grated 2 tbsp. liquid from cooked carrots tsp. salt tsp. pepper cup mayonnaise cup bread crumbs, fine 1 tbsp. melted margarine Dash paprika Peel carrots and cut lengthwise. Cook until tender. Drain and preserve liquid and arrange in 2-qt. baking dish. Combine horseradish, onion, preserved liquid, salt, pepper and mayonnaise and blend thoroughly. Pour over carrots. Combine crumbs and margarine and sprinkle over carrots. Sprinkle with paprika. Bake at 375 for 15 to 20 minutes. Yields 5 servings.

Ivy League Beets

82

1 pound fresh beets 1 tbsp. cornstarch

cup water
cup strawberry jam 2 tbsp. lemon juice tsp. salt tsp. pumpkin pie spice 2 tbsp. butter

In covered saucepan, cook beets in small amount of boiling, salted water until tender, about 35 minutes. Drain, pare and slice beets and set aside. In same saucepan, combine cornstarch, water, jam, lemon juice, salt and pumpkin pie spice. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Stir in sliced beets and butter and heat through. Makes 4 servings.

Curried Orange Rice

83

stick butter 1 medium onion, sliced thin 2 tsp. curry powder 1 cup uncooked rice 1 cup orange juice 1 cup chicken broth 1 tsp. salt cup seedless raisins 1 bay leaf Melt butter in heavy saucepan. Saut onion until; soft and golden. Stir in curry and rice, cook for 2 minutes, stirring constantly. Add remaining ingredients, stir with fork. Bring to boiling and lower heat. Cover. Simmer 15 to 20 minutes until rice is tender and liquid has been absorbed. Remove bay leaf before serving. Serves 6.

Cheesy Mashed Potato Casserole

84

8 medium potatoes, peeled 8 oz. cream cheese, softened

8 oz. sour cream

lb. butter, softened Dash of garlic salt Dash of pepper

cup Cheddar cheese, grated

1 green onion, chopped (optional)

Cook potatoes until done; then mash. Add cream cheese, sour cream, butter, seasonings and onion (if desired). Mix well. Pour into a 2-qt. buttered casserole. Top with grated cheese. Bake at 350 for one hour. Yields 8-10 servings.

Taco Casserole
85

10 taco shells (or chips), coarsely broken 1 lbs. ground beef 1 package taco seasoning mix cup water 2 tbsp. dried onion flakes 1 (8 oz.) can tomato sauce 2 cups shredded Monterey Jack cheese 1 large tomato, cut in wedges 6 olives (green or black), sliced

Place half the broken taco shells or chips in lightly greased 6-cup (1-quart) baking dish. Brown beef in skillet and drain. Add taco seasoning mix and water. Simmer, uncovered, for 10 minutes. Stir in onion and tomato sauce. Spoon meat mixture over taco shells or chips, sprinkle with 1 cups of the cheese. Sprinkle remaining taco shells or chips over cheese; then add remaining cheese. Arrange tomato wedges and olives on top. Bake at 350 for 15 minutes or until hot and bubbly.

Barbeque Sauce for Pot Roast

86
1 (16 oz.) bottle catsup 1 envelope dry onion soup mix

cup red wine vinegar

cup dark corn syrup 2 tbsp. peanut oil 1 tsp. dry mustard

Combine all ingredients in small saucepan. Heat 3 minutes on medium-high heat, stirring constantly. Note: Can be used over pot roast or any beef dish (even hamburgers). When cutting recipe in half, use 1 ounce measure for vinegar and corn syrup for accuracy.

Sweet and Sour Meatballs

87

2 lbs. ground beef 1 cup dry bread crumbs 2 tsp. salt 4 tbsp. onion, chopped cup milk 1 tsp. Worcestershire sauce 2 extra large eggs 1 cup brown sugar, firmly packed 2 tbsp. cornstarch cup cider vinegar 2 tbsp. soy sauce 2 cups pineapple tidbits with juice 2 green peppers, chopped Mix the ground beef and bread crumbs. Sprinkle with salt and mix in the chopped onions. Set aside. Beat the milk, Worcestershire sauce and eggs together. Mix with the meat mixture and blend well. Form the meatballs and bake in a casserole dish at 400 for 20 minutes. Drain the fat from the meatballs and set aside. In a medium saucepan, mix together the brown sugar and cornstarch. Stir in vinegar, soy sauce, pineapple and juice. Heat to boiling. Reduce heat and add the meatballs. Simmer for 5 minutes. Add chopped green pepper and simmer an additional 5 minutes. Serve over white rice.

Slow-Cooking Swiss Steak

88

1 round steak (cut in 2 or 3 pieces) cup chopped carrots cup chopped celery cup chopped green pepper 1 can tomato soup 1 can water

Put vegetables in bottom of crock pot. Add steak, soup and water. Cook on high setting for first hour; then switch to low setting and cook all day. The broth makes the gravy.

No Peek Beef Stew

89

1 pounds stew meat 1 envelope onion soup mix 1 can cream of mushroom soup 10 ounces club soda

Preheat oven to 325. In an 8-inch square baking dish, layer the above ingredients in order. Cover well with aluminum foil no peeking allowed during the baking process! Bake for 2 hours and serve over rice, potatoes or pasta. Serves 5 or 6.

Broiled Orange Roughy Mexicali

90

1 lb. orange roughy 1 tbsp. melted butter or margarine

1 tbsp. soy sauce

1 tbsp. Worcestershire sauce tsp. paprika tsp. chili powder

tsp. garlic powder

tsp. hot pepper sauce

Combine butter, soy sauce, Worcestershire sauce, paprika, chili powder, garlic powder and hot pepper sauce. Place fish in ovenproof pan. Brush with mixture and broil 5 minutes. Turn, baste and broil another 5 minutes or until flaky.

Chocolate Pecan Pie

91

cup evaporated milk 2 tbsp. butter 1 (16 oz.) package semi-sweet chocolate morsels 2 eggs, beaten 1 cup sugar 2 tbsp. all-purpose flour tsp. salt 1 tsp. vanilla 1 cup chopped pecans 1 unbaked 9-inch pie shell Combine milk, butter and chocolate morsels in a saucepan. Cook over low heat, stirring constantly, until chocolate melts. Remove from heat. Combine eggs, sugar, flour, salt, vanilla and pecans. Add chocolate mixture and mix thoroughly. Pour into pie shell. Bake at 375 for 35 to 40 minutes.

Diet Pudding
92

1 (8 oz.) package cream cheese, softened 1 cup powdered sugar

3 cups milk
2 small boxes instant vanilla pudding 8 ounces Cool Whip, thawed 1 bag Oreo cookies

Mix the cream cheese and powdered sugar together. In a separate bowl, combine milk and instant pudding and mix very well. Then add to the cream cheese mixture and add Cool Whip. Set aside. Cut the Oreo cookies into small pieces. Place of the Oreos in bottom of 9 x 13 pan and cover with of the pudding mixture. Then add another of the cookies and add remaining pudding. Top with remaining cookies. Refrigerate.

Brown-Sugar Toffee Bars

93
1 cup packed dark-brown sugar 1 cup all-purpose flour

cup butter at room temperature

2 large eggs 1 tsp. vanilla extract 3 chocolate-covered toffee bars, chopped coarse

Heat oven to 350. Line an 8- or 9-inch square pan with foil. Lightly grease foil. Beat sugar, flour, butter, eggs and vanilla in a large bowl about 3 minutes, until fluffy. Spread in pan and sprinkle with toffee.

Bake 25 minutes for 9-inch pan (35 minutes for 8-inch pan) or until lightly browned and toothpick inserted near center comes out clean. Cool in pan on rack. Lift foil by ends to cutting board. Cut in bars.

Bananas Foster
94

cup butter 4 bananas, firm (not overly ripe) cup brown sugar 2 tbsp. sliced almonds 2 tbsp. dark rum, warm 4 scoops vanilla ice cream

In non-stick pan, melt butter over medium heat. While butter is melting, slice bananas - to -inch thick. Add bananas, brown sugar and almonds to pan. Saut 3 minutes without turning. Turn bananas once and saut briefly until golden brown. Pour warm rum over bananas and flame off carefully. Evenly distribute bananas over 4 servings of ice cream and serve immediately. Makes 4 servings.