Wednesday, August 19, 2015

{soups-salads-and-salad-dressings} August 15th Recipe Round Robin 2015


I did my best to edit this.  I was spoiled about 1999 by a late member of my groups named Tony Bromeland who had been a copy editor at the Chicago Tribune.  He made me paranoid about 1 t. as opposed to 1 tsp., 1 C as opposed to 1 cup, etc.

So I do my best to make things as clear possible.


Theresa's Recipe Round Robin.


{1}     Lemon Meringue Pie Cheesecake, submitted by Theresa in Bardstown, Kentucky,



1-1/2 cups graham crumbs

1/4 cup melted butter

3 packages (8oz each) cream cheese

2/3 cup sugar

3 eggs

Lemon Filling:

1 cup sugar

1/3 cup corn starch

6 egg yolks

1-1/2 cups water

2 lemons, zested & juiced

1 tablespoon butter


4 egg whites

1/2 teaspoon cream of tartar

1/3 cup sugar



Preheat oven to 350 degrees.

Combine melted butter & graham crumbs. Press into a 9" springform pan.

With mixer on medium, beat cream cheese & sugar until blended. 

Mix in eggs.

Pour cream cheese mixture over crust and bake for 35-40 minutes or just 

until center is set.

Cool 5 minutes, run a butter knife around the edge to loosen. 

Cool on the counter 1 hour. Refrigerate 4 hours or overnight.

Lemon Filling:

Preheat oven to 350 degrees.

Combine sugar, cornstarch, egg yolks and water in a large saucepan. 

Whisk constantly over medium heat until mixture reaches a boil. 

Stir in 1/2 cup lemon juice & zest from 2 lemons. 

Let boil 1 minute while stirring.

Remove from heat and stir in butter, keep warm.


Beat egg whites & cream of tartar on medium-high until soft peaks form 

(ends of peaks will curl when the beaters are lifted out). 

Continue mixing on medium-high adding in sugar a little bit at a time until 

stiff and glossy peaks form (about 5 minutes).

Spread lemon filling over cheesecake layer. 

Immediately spread meringue over hot lemon filling. 

Be sure the meringue overlaps the edges of the pan slightly to avoid it 


Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. 

Refrigerate 4 hours or overnight before serving.




Breakfast Cookies, submitted by Theresa,


2 mashed bananas (ripe), 1/3 cup apple sauce, 1 cups oats, 

1/4 cup almond milk, 1/2 cup chocolate chips, 1 tsp vanilla, 

1 tsp cinnamon. 

preheat oven to 350 degrees. bake for 15-20 minutes. NO SUGAR!




How To Make Fresh Pour On Salad Dressings, submitted by Theresa,


Measure indicated amount of Real Mayonnaise into mixing bowl.

Thin Mayonnaise with milk, lemon juice, or whatever the recipe calls for.

Add the spices called for in the recipe.

Stir to blend the flavors. Chill–tastes even better.


Green Goddess Salad Dressing:

3/4 cup HELLMANN'S Real Mayonnaise

3 tablespoons milk

2 anchovies, minced

1 tablespoon tarragon vinegar

1-1/2 teaspoons lemon juice

1 cup parsley sprigs, minced

2 tablespoons finely chopped chives


Combine ingredients, using blender if desired. Chill. 

Serve on tossed greens. 


Makes about 1 cup.


Russian Dressing:


1/2 cup HELLMANN'S Real Mayonnaise

2 tablespoons milk

1/3 cup chili sauce

1 tablespoon sweet pickle relish

Combine ingredients. Chill. 


Makes 1 cup


Fresh Strawberry Dressing:


3/4 cup sliced ripe strawberries

2 tablespoons Karo light corn syrup

1/2 cup HELLMANN'S Real Mayonnaise


Place strawberries in small bowl. 

Stir in corn syrup, mashing berries slightly with fork. 

Add Real Mayonnaise, stirring until well blended. 

Chill about 1 hour to develop flavor and color. 

Serve with fruit salad. 


Makes about 1-1/4 cups.


Frozen Strawberry Dressing: 


Mix 1/2 cup frozen strawberries, thawed and 1/2 cup Real Mayonnaise. 


Makes 1 cup.


Creamy Italian Dressing:


3/4 cup HELLMANN'S Real Mayonnaise

1 tablespoon wine vinegar

1 tablespoon lemon juice

1 tablespoon Mazola corn oil

1 tablespoon water

1 teaspoon Worcestershire sauce

1/2 teaspoon dried oregano leaves

1 teaspoon sugar

1 small garlic clove, minced


Combine ingredients. Chill. Serve on tossed salad greens. 


Makes 1 cup.


Creamy Roquefort Dressing:


3/4 cup HELLMANN'S Real Mayonnaise

1/4 cup crumbled Roquefort cheese

1/4 cup milk

1 teaspoon Worcestershire sauce

1/8 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon white pepper

Combine ingredients. Chill.

Serve on tossed salad greens.


Makes about 1 cup.





1 cup HELLMANN'S Real Mayonnaise

1/2 cup buttermilk

1/4 cup finely minced onion

2 tablespoons very finely chopped parsley

1 clove garlic, finely minced

1/2 teaspoon paprika


Combine ingredients. Serve on greens.


Makes about 1-1/2 cups.


Cream Tart French Dressing:


1/4 cup Mazola corn oil

3/4 cup HELLMANN'S Real Mayonnaise

1/4 cup red wine vinegar

1-1/2 tablespoons sugar

1 tablespoon paprika

1 tablespoon dry mustard

1/2 teaspoon salt

1/2 clove garlic, minced


Gradually stir corn oil into Real Mayonnaise; beat until smooth. 

Combine remaining ingredients. 

Add to Real Mayonnaise mixture. 

Chill. Serve on tossed salad greens.


Makes about 1 cup.


Thousand Island Dressing:


2/3 cup HELLMANN'S Real Mayonnaise

3 tablespoons milk

1 tablespoon chili sauce

1 tablespoon sweet pickle relish

1 hard cooked egg, chopped


Combine ingredients. Chill.

Serve on chef's salad or tossed salad greens. 


Makes 1 cup.


Parmesan Cheese Dressing:


2/3 cup HELLMANN'S Real Mayonnaise

1/3 cup grated Parmesan cheese

1/3 cup milk

1 teaspoon white wine vinegar

1/4 teaspoon Worcestershire sauce


Mix ingredients. Serve on greens.


Makes 1 cup




{2}      Bacon & Onion Foil Packet Potatoes, submitted by Deb Marcovitch in Canada


2 to 3 sheets of heavy-duty foil

1 packet onion soup powder

10-12 baby red potatoes, thinly sliced

12 slices of cooked and crumbled bacon

1 small onion thinly sliced and diced

1 cup cheese (optional)

Salt and pepper to taste

3 tablespoons butter

Sour cream for serving (optional)


Spray each sheet of foil with cooking spray. 

Top each piece with equal portions of potatoes, bacon, 

1 packet onion soup powder and mix. Add salt and pepper to taste. 

Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° 

for about 35 minutes or till done. Let stand 10 minutes before serving. 

Serve in foil, topped with sour cream if desired




Old Fashioned Custard Pie, submitted by Deb Marcovitch in Canada




3 large eggs

1/2 cup of sugar 

1/2 teaspoon of salt

1/2 teaspoon of nutmeg

2-2/3 cups of milk

1 teaspoon pure vanilla extract

1 - unbaked pie shell - homemade or store bought




Pre-heat the oven to 350 degrees. 

Beat your eggs slightly, then add sugar, salt, nutmeg, milk 

and beat well and poor Pour into the unbaked pie shell. 

Bake for 35 to 40 minutes. 

Remove from oven and cool. 

Sprinkle the top of pie with fresh ground nutmeg and serve.






{3}       Della's Very Best Cornbread, submitted by Muriel,   


Recipe By: Della Schenck


Serving Size: 6




8 ounces sour cream

3 large eggs, lightly beaten

1/2 teaspoon salt

1/2 cup vegetable oil

12 ounce package cornbread mix

8 1/2 ounce can cream style corn




Combine sour cream, eggs, 1/2 cup oil and salt in a large bowl. 

Stir in cornbread mix and corn. Place a well greased 8 inch cast 

iron skillet in a 400 degree oven for 3 to 5 minutes or until hot. 

Remove from oven; spoon batter into skillet. 

Bake at 400 degrees for 30 to 40 minutes or until lightly browned.


I would use a 9 inch skillet, mine overflowed. I could not find a 12 ounce mix. 

So used two Jiffy cornbread mixes and took out 5 ounces of the mix, since the 

total was 17 ounces. Worked great. This is easy, very light cornbread and delicious. 

Nice and moist too. A keeper.




{4}     Thai Sweet Potato and Carrot Soup, submitted by Laurel in Australia,


serves 6


1 onion, finely chopped

1/4 cup Thai red curry paste

1kg sweet potato, peeled, cut into small pieces

2 large carrots, peeled, cut into small pieces

1 liter (4 cups) vegetable stock

270ml can coconut milk

Roti bread, to serve (optional)


Heat an oiled stockpot over a medium to high heat. Add onion. Cook until soft. 

Add curry paste. Stir for 1 minute.

Add vegetables and stock. Bring to boil. Simmer, covered, for about 15 minutes, or until tender. 

Remove from heat. Cool slightly.

Blend soup, in two batches, until smooth. Return to same stockpot. 

Add milk. Stir over a low heat until hot. Season with salt and pepper.

Serve with roti bread.




{5}       Pizza Spaghetti Casserole, submitted by John in New York


We've been making this for almost 20 years, and every time it gets better & better




1 lb. Ground meat (I like turkey) 

1 16 oz. box uncooked spaghetti noodles

1/2 teaspoon salt

1/2 teaspoon Oregano 

1/2 teaspoon garlic powder

1/2 Cup Milk 

1 Egg

2 ounces sliced pepperoni (I like Turkey)

1 (26 ounce) jar pasta sauce

1 16 oz. can diced Italian style tomatoes 

1/4 cup grated parmesan cheese

1 (8 ounce) package shredded Italian cheese blend

Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc...


Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. 

Brown meat in a separate frying pan. 

Once noodles are cooked, drain and put in a casserole dish. 

In a separate bowl, combine milk & egg & whisk. 

Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. 

Mix all together well. 

On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. 

Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. 

Bake in the oven at 350 for 30 minutes.




{6}     Low Carb Breakfast Balls, submitted by Pam in Kentucky


Serves: 12 Yield:48 meatballs


2 lbs bulk pork sausage

1 lb ground beef

3 eggs

2 tablespoons dried onion flakes

1/2 teaspoon black pepper

1/2 lb sharp cheddar cheese, shredded


Mix all the ingredients together until thoroughly blended 

(it is best to use your hands or an electric mixer).

Form into about 4 dozen 1 to 1 1/2 inch balls and place on 

a cookie sheet or broiler pan.

Bake at 375°F for about 25 minutes.

Once they are cool, they can be sorted into individual zip bags 

and frozen for a grab-and-go breakfast.


NOTE: for Scotch Eggs, mold a bit of the raw meat mixture around 

a peeled hard-boiled egg (or eggs) and bake at 350°F for 30 minutes.




{7}      Skinny Chocolate Caramel Seven Layer Bars, submitted by Pam in Clifton, New Jersey,


These seven layer (or magic) bars are a lightened-up version of the traditional 

recipe and include a chocolate crust with caramel candies as a fun twist. 

They're just as sweet, gooey and irresistible as the originals but are much nicer to your waistline!


Yields: 16 bars


10 sheets (155g) chocolate graham crackers

3 large egg whites

6 tbsp (30g) reduced fat unsweetened shredded coconut

1/4 cup (56g) miniature chocolate chips

1/4 cup (30g) finely chopped pecans

4 caramel squares, diced (I used these)

4 oz (113g) fat-free sweetened condensed milk

1/4 cup (60g) plain nonfat Greek yogurt

1 Tbsp (13g) Truvia


Preheat the oven to 350°F, and coat a 9"-square pan with nonstick cooking spray.

Break the graham crackers into pieces, and add to a food processor or blender. 

Pulse until they resemble fine crumbs. Transfer the crumbs to a bowl, and add the egg whites. 

Mix together until fully incorporated. Press into the bottom of the prepared pan.

Sprinkle the coconut, chocolate chips, pecans, and diced caramel squares over the graham cracker 

crust in that order. In a small bowl, stir together the sweetened condensed milk, Greek yogurt, and Truvia. 

Drizzled over the top.

Bake at 350°F for 18-20 minutes. 

Cool completely to room temperature, and allow the bars to set once they reach room temperature for at 

least 3 hours before slicing into squares.


Notes: Feel free to use your favorite toppings instead! Just remember that the Nutrition Information may change if you do.

If you do not have Truvia, substitute 1 tablespoon of sugar (or the equivalent of your favorite no-calorie sweetener).

Store any leftovers in an airtight container for up to 3 days.


{low fat, low calorie}




{8}      Loaded Potato and Buffalo Chicken Casserole, submitted by Karen G. in Markleville, IN,   


2 pounds boneless chicken breasts, cubed (1")

8-10 medium potatoes, cut in 1/2" cubes

1/3 cup olive oil

1&1/2 tsp salt

1 Tbsp. black pepper

1 Tbsp. paprika

2 Tbsp. garlic powder

6 Tbsp. hot sauce


2 cups fiesta blend cheese

1 cup crumbled bacon

1 cup diced green onion


Preheat oven to 500 degrees. 

Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, 

pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. 

Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the 

olive oil/hot sauce mixture as possible. 

Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and 

crispy and browned on the outside. 

While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot 

sauce mixture and stir to coat. 

Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 


Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and

 green onion and top the raw chicken with the cheese mixture. 

Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the 

topping is bubbly delicious.

Serve with extra hot sauce and/or ranch dressing.




{9}      Dill Pickle Cream Cheese, submitted by Diane in Bucks County, PA,




Tired of your average cream cheese?


Author: Amy Kritzer, Recipe type: Breakfast


1 8-oz package cream cheese, at room temperature

3 medium dill pickle spears (about ⅓ cup), finely diced

1 tablespoon pickle brine

1 tablespoon fresh dill, minced

Salt to taste

Red chili pepper flakes to taste


On a large cutting, place the cream cheese and flatten. 

Place pickle pieces, brine, and dill on the cream cheese. 

With a flat spatula, fold the cream cheese over the pickle stuff and pat down. 

Repeat five times until ingredients are incorporated. 

Adjust with salt and red chili pepper flakes to taste. 

Serve on a bagel! 


Makes one cup.


Variations (whatever you use cream cheese for, you can jazz up your food):

APPLE BUTTER CREAM CHEESE:  8 oz cream cheese, softened , 1/2 cup apple butter, 

1/2 tsp vanilla, 1/8 tsp cinnamon. Place in blender or food processor for 20 seconds. 

Scrape sides into a bowl. Keep in a plastic container in the refrigerator. 


Makes 12 servings.


ORANGE CREAM CHEESE: 8 oz cream cheese, softened, 1 Tbsp sugar, 1 tsp vanilla, 

1 Tbsp orange zest. 

Beat all ingredients until light and fluffy.  Serve.  Store leftovers in the fridge.


HERBED CREAM CHEESE: 8 oz cream cheese, softened, 1 Tbsp fresh parsley, chopped, 

1 tsp fresh basil, chopped. Beat all ingredients until light and fluffy.  Serve.  

Store leftovers in the fridge.


HOMEMADE VEGGIE CREAM CHEESE: 8 oz cream cheese, softened, 1/4 cup chopped green onion, 

1/2 cup grated carrot, 1/4 cup finely diced celery, 1/2 Tbsp radish, salt & pepper to taste. 

Mix vegetables in with the cream cheese, and season with salt and pepper.  

Spread on a bagel. Keep leftovers in refrigerator. 


Makes 1 cup. (recipe by Whitney, 4/1/13)


HONEY ALMOND CREAM CHEESE: 1 8-oz package cream cheese, softened, 2 Tbsp honey, 

1/4 cup sliced almonds, 1/4 tsp almond extract, pinch of salt. 

Pulse all ingredients in a food processor until well combined and slightly fluffy. 

Refrigerate for at least an hour to meld flavors and allow cream cheese to set back up. 

Keep leftovers in refrigerator. 


Makes 1 cup.


ROASTED RED PEPPER PARMESAN CREAM CHEESE: 1 8-oz package cream cheese, softened, 

1 8-oz jar roasted red peppers, drained OR 1 red pepper, roasted, deseeded and peeled, 

1/4 cup freshly grated Parmesan cheese, pinch of salt. Pulse all ingredients in a food processor

until well combined and slightly fluffy. 

Refrigerate for at least an hour to meld flavors and allow cream cheese to set back up. 

Keep leftovers in refrigerator. 

Makes 1 cup.




{10}      Chocolate Lasagna, submitted by Nadine in Mo


1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies

6 Tablespoon butter, melted

1- 8 ounce package cream cheese, softened

1/4 cup granulated sugar

2 Tablespoons cold milk

1- 12 ounce tub Cool Whip, divided

2 – 3.9 ounce packages Chocolate Instant Pudding.

3 1/4 cups cold milk

1 and 1/2 cups mini chocolate chips


Begin by crushing 36 Oreo cookies. I used my food processor for this, but 

you could also place them in a large zip-lock bag and crush them with a rolling pin. 

When the Oreo have turned into fine crumbs, you are done.

Transfer the Oreo crumbs to a large bowl. 

Stir in 6 tablespoons melted butter and use a fork to incorporate 

the butter into the cookie crumbs. 

When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. 

Press the crumbs into the bottom of the pan. 

Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy. 

Add in 2 Tablespoons of milk, and sugar, and mix well. 

Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. 

Whisk for several minutes until the pudding starts to thicken. 

Use a spatula to spread the mixture over the previous cream cheese layer. 

Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

Spread the remaining Cool Whip over the top. 

Sprinkle mini chocolate chips evenly over the top. 

Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving. 




{11}       Jell-O Plus, submitted by Sherril Gerard in Santa Ana, CA,


Too darn hot to cook.  Thank goodness my husband doesn't demand 

hot meals these hot California nights.  Been experimenting and found some

shortcuts for filling him up.


1 package of Jell-O any color, any flavor (4 cup size)

and use the regular 2 cups of hot water to start.

Then start to play with any of the following:

•stir in a couple handfuls of tiny marshmallows in the hot bath. Melt.

•Use the juice of mandarin oranges plus necessary water to get 2 cups 

additional liquid.  Slip in the oranges from the can last.

•Mountain Dew or 7-Up instead of the last 2 cups of liquid.

•Canned Pineapple and grated carrots make it a great salad.

•Chopped celery, pecans, and halved grapes make a great combo.

•Chopped apples, grapes, celery, and nuts in Jell-O makes a Waldorf combo

•Chunks of smoked salmon, and chopped cucumber in lemon makes an interesting

combo, but my husband didn't like it.

•You can always layer Jell-O and whipped cream in a tumbler with sliced

bananas (tilt the tumbler as you fill and you get a 45° angled presentation.

•Any time you use Cherry Jell-O, throw in some Maraschino Cherries.


Be sure to send me any other ideas that work for you.! ! ! 




{12}      Buffalo Turkey Burgers, submitted by David Fleury,


1 pound ground turkey

1 cup dry bread crumbs

3/4 cup crumbled blue cheese

1 extra large egg

1/4 cup onion chopped

1/3 cup Frank's hot sauce

4 hamburger buns


Mix together the chicken, bread crumbs, blue cheese, egg, onion, 

and Frank's hot sauce in a mixing bowl until evenly combined.  

Form into 4 patties and place between sheets of waxed paper or 

plastic wrap.  

Place into an airtight container and refrigerate overnight for best results.

Preheat an outdoor grill for medium-high heat, and lightly oil grate

Cook the patties on the preheated grill until no longer pink in the center and 

the juices run clear, about 3 minutes per side.  

Serve on toasted buns with condiments of your choice.




{13}       Homemade Wendy's Frosty, submitted by Nance Ward in Highgate, Vermon


1/2 gal. chocolate milk
1 (14 oz.) can Eagle Brand milk
1 (8 oz.) Cool Whip

Mix well and freeze. Mixture does not get hard, more like a thick milk shake.




{14}       Paul Bunyan Burgers, submitted by Jodi in Jackson, MO,


TOTAL TIME: Prep/Total Time: 30 minutes.  


Serves 3




6 bacon strips, diced

1 cup sliced fresh mushrooms

3 thin onion slices

1 egg, lightly beaten

1 tablespoon Worcestershire sauce

1/2 teaspoon seasoned salt

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon prepared horseradish

1 pound ground turkey or beef

3 slices process American cheese

3 hamburger buns, split




In a large skillet, cook bacon until crisp. 

Remove with a slotted spoon to paper towels. 

In the drippings, sauté mushrooms and onion until tender. 

Transfer to a large bowl with a slotted spoon; add bacon.

In another bowl, combine the egg, Worcestershire sauce, 

seasoned salt, salt, pepper and horseradish; sprinkle beef 

over mixture and mix well. Shape into six 1/4-in.-thick patties.

Divide bacon mixture among three patties. 

Top with a cheese slice; fold in corners of cheese. 

Top with remaining patties; seal edges.

Grill, uncovered, over medium-hot heat for 5-6 minutes a side or 

until a thermometer reads 160° and meat juices run clear. 

Serve on buns. 


Yield: 3 servings




Patriotic Trifle, submitted by Jodi in Jackson, MO,


TOTAL TIME: Prep: 30 minutes + chilling


MAKES: 16-20 servings




1 package (3 ounces) berry blue gelatin 

1 package (3 ounces) strawberry gelatin 

2 cups boiling water 

1 cup cold water 

2 cups cold milk 

2 packages (3.4 ounces each) instant vanilla pudding mix 

1 carton (8 ounces) frozen whipped topping, thawed, divided 

1 pint fresh blueberries 

1 quart fresh strawberries, quartered 

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes 


In two small bowls, combine each gelatin flavor with 1 cup boiling water. 

Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. 

Refrigerate for 1 hour or until set. 

In a large bowl, whisk milk and pudding mixes for 2 minutes. 

Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping. 

Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. 

Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the 

strawberry gelatin, half of the cake cubes, the remaining blueberries and half of 

the pudding mixture. 

Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. 

Garnish with reserved berries and remaining whipped topping. Serve immediately. 


Yield: 16-20 servings





{15}       Marmalade-glazed pork chops, submitted by Judy in Brooksville, Florida,


1/2  Cup dry red wine
1/2 Cup orange marmalade
1 clove garlic crushed
1/3 Cup fresh orange juice
1 1/2 Tbsp. olive oil
4 pork chops (about 2 pounds)

Combine wine, marmalade, garlic & orange juice in small pan & bring to a boil.  

Remove from heat.
Heat oil in a large skillet, cook chops until browned on both sides & cooked to 

desired doneness, brushing constantly with marmalade glaze.    
Serve pork chops  with steamed rice & broccoli if desired.




{16}      Senior Discounts, submitted by Vicki in Sarasota,

As I was waiting in line behind an older gentleman at Wendy's recently, I heard him ask for his senior discount. The girl at the register apologized and charged him less. When I asked the man what the discount was, he told me that seniors over age 55 ...get 10% off everything on the menu, every day.
 (But you need to ASK for your discount.)


Being of 'that' age myself, I figured I might as well ask for the discount too.
 This incident prompted me to do some research, and I came across a list of restaurants, supermarkets, department stores, travel deals and other types of offers giving various discounts with different age requirements. I was actually surprised to see how many there are and how some of them start at the young age of 50 .
 This list may not only be useful for you, but for your friends and family too.


Dunkin Donuts gives free coffee to people over 55 .
 If you're paying for a cup every day, you might want to start getting it for FREE.


YOU must ASK for your discount !


 Applebee's: 15% off with Golden Apple Card (60+)
 Arby's: 10% off ( 55 +)
 Ben & Jerry's: 10% off (60+)
 Bennigan's: discount varies by location (60+)
 Bob's Big Boy: discount varies by location (60+)
 Boston Market: 10% off (65+)
 Burger King: 10% off (60+)


Chick-Fil-A: 10% off or free small drink or coffee ( 55+)
 Chili's: 10% off ( 55+)
 CiCi's Pizza: 10% off (60+)
 Denny's: 10% off, 20% off for AARP members ( 55 +)
 Dunkin' Donuts: 10% off or free coffee ( 55+)
 Einstein's Bagels: 10% off baker's dozen of bagels (60+)
 Fuddrucker's: 10% off any senior platter ( 55+)
 Gatti's Pizza: 10% off (60+)
 Golden Corral: 10% off (60+)
 Hardee's: $0.33 beverages everyday (65+)
 IHOP: 10% off ( 55+)
 Jack in the Box: up to 20% off ( 55+)
 KFC: free small drink with any meal ( 55+)
 Krispy Kreme: 10% off ( 50+)
 Long John Silver's: various discounts at locations ( 55+)
 McDonald's: discounts on coffee everyday ( 55+)
 Mrs. Fields: 10% off at participating locations (60+)
 Shoney's: 10% off
 Sonic: 10% off or free beverage (60+)
 Steak 'n Shake: 10% off every Monday & Tuesday ( 50+)
 Subway: 10% off (60+)
 Sweet Tomatoes: 10% off (62+)
 Taco Bell : 5% off; free beverages for seniors (65+)
 TCBY: 10% off ( 55+)


Tea Room Cafe: 10% off ( 50+)
 Village Inn: 10% off (60+)
 Waffle House: 10% off every Monday (60+)
 Wendy's: 10% off ( 55 +)
 Whataburger: 10% off (62+)
 White Castle: 10% off (62+) This is for me ... If I ever see one again.


 Banana Republic: 30% off ( 50 +)
 Bealls: 20% off first Tuesday of each month ( 50 +)
 Belk's: 15% off first Tuesday of every month ( 55 +)
 Big Lots: 30% off
 Bon-Ton Department Stores: 15% off on senior discount days ( 55 +)
 C.J. Banks: 10% off every Wednesday (50+)
 Clarks : 10% off (62+)
 Dress Barn: 20% off ( 55+)
 Goodwill: 10% off one day a week (date varies by location)
 Hallmark: 10% off one day a week (date varies by location)
 Kmart: 40% off (Wednesdays only) ( 50+)
 Kohl's: 15% off (60+)Modell's Sporting Goods: 30% off
 Rite Aid: 10% off on Tuesdays & 10% off prescriptions


Ross Stores: 10% off every Tuesday ( 55+)
 The Salvation Army Thrift Stores: up to 50% off ( 55+)
 Stein Mart: 20% off red dot/clearance items first Monday of every month ( 55 +)


 Albertson's: 10% off first Wednesday of each month ( 55 +)
 American Discount Stores: 10% off every Monday ( 50 +)
 Compare Foods Supermarket: 10% off every Wednesday (60+)
 DeCicco Family Markets: 5% off every Wednesday (60+)
 Food Lion: 60% off every Monday (60+)
 Fry's Supermarket: free Fry's VIP Club Membership & 10% off every Monday ( 55 +)
 Great Valu Food Store: 5% off every Tuesday (60+)
 Gristedes Supermarket: 10% off every Tuesday (60+)
 Harris Teeter: 5% off every Tuesday (60+)
 Hy-Vee: 5% off one day a week (date varies by location)
 Kroger: 10% off (date varies by location)
 Morton Williams Supermarket: 5% off every Tuesday (60+)
 The Plant Shed: 10% off every Tuesday ( 50 +)
 Publix: 15% off every Wednesday ( 55 +)
 Rogers Marketplace: 5% off every Thursday (60+)
 Uncle Guiseppe's Marketplace: 15% off (62+)


 Alaska Airlines: 50% off (65+)
 American Airlines: various discounts for 50% off non-peak periods (Tuesdays - Thursdays) (62+)and up (call before booking for discount)
 Continental Airlines: no initiation fee for Continental Presidents Club & special fares for select destinations
 Southwest Airlines: various discounts for ages 65 and up (call before booking for discount)
 United Airlines: various discounts for ages 65 and up (call before booking for discount)
 U.S. Airways: various discounts for ages 65 and up (call before booking for discount)
 Amtrak: 15% off (62+)
 Greyhound: 15% off (62+)
 Trailways Transportation System: various discounts for ages 50+


Car Rental:
 Alamo Car Rental: up to 25% off for AARP members
 Avis: up to 25% off for AARP members
 Budget Rental Cars: 40% off; up to 50% off for AARP members ( 50+)


Dollar Rent-A-Car: 10% off ( 50+) Enterprise Rent-A-Car: 5% off for AARP members Hertz: up to 25% off for AARP members
 National Rent-A-Car: up to 30% off for AARP members


Overnight Accommodations:
 Holiday Inn: 20-40% off depending on location (62+)
 Best Western: 40% off (55+)
 Cambria Suites: 20%-30% off (60+)
 Waldorf Astoria - NYC $5,000 off nightly rate for Presidential Suite (55 +)
 Clarion Motels: 20%-30% off (60+)
 Comfort Inn: 20%-30% off (60+)
 Comfort Suites: 20%-30% off (60+)
 Econo Lodge: 40% off (60+)
 Hampton Inns & Suites: 40% off when booked 72 hours in advance
 Hyatt Hotels: 25%-50% off (62+)
 InterContinental Hotels Group: various discounts at all hotels (65+)
 Mainstay Suites: 10% off with Mature Traveler's Discount (50+); 20%-30% off (60+)
 Marriott Hotels: 25% off (62+)
 Motel 6: Stay Free Sunday nights (60+)
 Myrtle Beach Resort: 30% off ( 55 +)
 Quality Inn: 40%-50% off (60+)
 Rodeway Inn: 20%-30% off (60+)
 Sleep Inn: 40% off (60+)


 AMC Theaters: up to 30% off ( 55 +)
 Bally Total Fitness: $100 off memberships (62+)
 Busch Gardens Tampa, FL: $13 off one-day tickets ( 50 +)
 Carmike Cinemas: 35% off (65+)
 Cinemark/Century Theaters: up to 35% off
 Massage Envy - NYC 20% off all "Happy Endings" (62 +)
 U.S. National Parks: $10 lifetime pass; 50% off additional services including camping (62+)
 Regal Cinemas: 50% off Ripley's Believe it or Not: @ off one-day ticket ( 55 +)
 SeaWorld, Orlando , FL : $3 off one-day tickets ( 50 +)


 AT&T: Special Senior Nation 200 Plan $19.99/month (65+)
 Jitterbug: $10/month cell phone service ( 50 +)
 Verizon Wireless: Verizon Nationwide 65 Plus Plan $29.99/month (65+).


 Great Clips: $8 off hair cuts (60+)
 Supercuts: $8 off haircuts (60+)


NOW, go out there and claim your discounts - - and remember -- YOU must ASK for discount ---- no ask, no discount.
I Know everyone knows someone over 50 please pass the one on!!!!!



{17}     Blueberry Angel Food Trifle, submitted by Freddie in San Antonio, Texas, 


I made this a week ago and it's delicious; great for hot weather too; no baking.  

See my note at the end of the recipe. 


Serving Size  : 8     


8 ounces  angel food cake -- cubed from 8 - 12 oz store-bought cake

2 box  vanilla pudding mix -- the cooked kind, made up *
4 cups  blueberries
2/3 cup  cream
1 Tbsp. powdered sugar
1 tsp. vanilla


Spread about 1/3 of the cake cubes in the bottom of a large trifle bowl (or any deep 3 - 4 qt. bowl.  

Spread about 1/3 of the pudding over the cubes and top with 1/4 of the blueberries.  

Repeat twice finishing with the third layer of pudding


In the bowl of a stand mixer or in a large bowl, using a hand mixer, whip the cream with the sugar and 

vanilla till it holds soft peaks.  Spread it over the top and garnish with the remaining blueberries.


Refrigerate for at least 2 hours or up to 24 hours before serving.


* The recipe calls for a recipe of homemade vanilla pudding but I know that if I have to do that before making 

this, it won't happen.  




{18}      Panera Bread Honey Walnut Cream Cheese Spread, submitted by SunDance in Sterling, VA,


8 ounce package of Neufchatel cream cheese
1 tablespoon honey
1 teaspoon molasses
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1 tablespoon of chopped walnuts

If desired toast nuts by placing in a skillet over medium heat.

Heat just until the walnuts become fragrant. When the walnuts
become fragrant remove from the skillet. Watch the skillet closely,
there is a short time between the nuts being toasted and burnt.
Allow the nuts to cool completely.

In a small bowl combine room temperature cream cheese, honey,
molasses, brown sugar, and cinnamon. Stir cream cheese until all of
the ingredients are well blended. Chop walnuts and stir into the
cream cheese.

Store in an air-tight container in the refrigerator.




{19}       Cream Cheese French Toast Casserole, submitted by Karen Gardner in Sheridan, Wyoming, 


Serves 10-12




10 cups (1 large loaf) day-old Brioche, cut into cubes

8 eggs, lightly beaten

1 1/4 cups milk

3/4 cup heavy cream

1/2 cup maple syrup

1/2 cup (1 stick) unsalted butter, melted

1/4 cup brown sugar

1 (8 oz.) package cream cheese, room temperature, cut into cubes

1 tablespoon cinnamon

1 teaspoon pure vanilla extract

Maple syrup, to taste

1/4 teaspoon salt




Preheat oven to 350º F and lightly grease a 9×13-inch baking dish.

In a large bowl, whisk together eggs, milk, cream, maple syrup, dark 

sugar, cinnamon, vanilla extract and salt.

Beat in melted butter and whisk for another 2 minutes.

Drop bread cubes into the egg mixture, pressing them down so they're 

completely coated and absorb all liquid.

Spread 1/2 bread chunks in an even layer across the baking dish and 

sprinkle cubed cream cheese evenly across the bread.

Top with remaining bread and cubed cream cheese.

Cover with aluminum foil and transfer baking dish to oven. 

Bake for 35-45 minutes, or until cooked through and golden.

Remove from oven, garnish with more maple syrup and serve immediately.




{20}      Cuscuz Branco, submitted by Ana in Rio de Janeiro, Brazil, 


A traditional Brazilian white pudding made from coconut and tapioca. 

It is a richly decadent pudding with just the right amount of sweetness 

and a perfect texture. Cuzcuz Branco originates in the Northeastern Brazil 

and is most typically enjoyed during the Brazilian winter holidays. 

It is an easy to make dessert that is perfect for friends and guests are around.


*Makes 6 Servings*




1 cup milk

1 and 1/4 cups raw shredded coconut

2 tablespoons condensed sweetened milk

1 and 1/2 cups pearl tapioca

1/2 cup coconut milk

1/4 cup granulated sugar

1 tablespoon coconut shreds for covering



In an serving platter, add the 1 and 1/4 cup coconut shreds, the pearl tapioca, and sugar and mix well.

Now add the milk, coconut milk, and condensed milk to a saucepan on medium heat until it boils.

Once boiling, pour this liquid over the dry ingredients in the platter and mix well.

Once well mixed, cover the platter tightly with a tablecloth and let it sit and cool for 2-3 hours. 

After it has cooled down, cover the dish with the tablespoon of coconut shreds. It is now ready to serve.




{20}   Beans A La Tello, submitted by Lin in Piney Woods of East Texas, 

4-6 hammocks
3 stalks green onion
chopped bell pepper
1 clove garlic
2 jalapeno peppers
1/4 lb of butter

Cook beans with hammocks and garlic for 4-6 hrs on low. Add onion
bell pepper, jalapeno pepper during the last hour.  

Add seasoning. Add 1/2 stick of butter, 1/4 lb during last 1/2 hour.

Stir to keep from burning.  


Makes 8 big servings




{21}       Cantaloupe Salad, submitted by Rosemarie in Kansas City,


1 medium cantaloupe, cut into 1 inch cubes

10-20 leaves of basil, chiffonade (save a few whole for garnish)

10 green olives, sliced

1/4 Cup red onion, very thinly sliced

1 Cup fresh mozzarella balls, cut into quarters

Olive oil

Red wine vinegar (I used BALSAMIC because we love it so!)

Juice from 1 lime

Salt and pepper to taste


In large bowl, toss the cantaloupe, basil strips, olives, red onion slices and mozzarella balls together.   

Lightly dress the salad with a good pour of olive oil and an even longer drizzle of vinegar.   

Juice one lime and toss into the salad, garnish generously with salt and pepper and taste.


Salad is good straight away but even better chilled for a few hours to allow the flavors to meld

(Was even still really good tonight, too)




{22}     Apple Crisp Pudding, submitted by Sally in Idaho,


recipe is from a newsletter


6 large or 8 medium baking apples, peeled, cored, sliced

Layer apples in a baking dish sprinkling cinnamon and sugar between the layers


1 cup sugar     

1/2 cup butter    

3/4 cup flour

Mix the sugar, butter and flour together until well combined.   

Sprinkle over the apples.


1/2 cup water

Pour the water over the sugar mixture.   

Sprinkle more cinnamon over the top.


Bake, in a 350 degree oven for 30 to 40 minutes or until the apples are fork tender 

and the mixture is bubbly. 




{23}       Great Grandmom's Applesauce Cake, submitted by Hilda in Ezel, KY



This is a real old recipe that I have used since I was back in my teens.  My family always love it. From Hilda  at Ezel, KY


Great Grandmom's Applesauce Cake


1/2 cup butter

1 1/2 cup brown sugar

1 egg

1 cup applesauce

1 tsp salt

1 tsp cinnamon

1/2 tsp cloves

2 cups flour

1 tsp baking soda

3/4 cups raisins

1 cup hot water


Preheat oven to 350 degrees then grease a 9 x 5 loaf pan (can be cooked in tube cake pan too). 

Place raisins in a bowl and cove with hot water. 

Cream together the butter, sugar and eggs. 

Dissolve the baking soda in the applesauce and add to the cream mixture. 

Combine 1 1/2 cups flour, salt, cinnamon and cloves and add to the batter. 

Drain the raisins, pat dry and toss with the remaining 1/2 cup of flour. 

Stir gently into the batter and pour into the prepared pan. 

Bake 1 hour and 10 minutes until a toothpick inserted in center comes out clean.

Cool in the pan on a wire rack for 1 hour. 




{24}     Hawaiian Macaroni Salad, submitted by Ruth B. in Calgary, Ab. Canada, 


1 lb elbow macaroni

1/2 cup apple cider vinegar

2 cups whole or 2% milk, divided

2 cups mayonnaise, ideally Best Foods' or Hellmann's, divided

1 Tbsp brown sugar

4 green onions, thinly sliced

1 large carrot, peeled & grated

1 celery stalk, minced

Salt & pepper


Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; 

cook until VERY soft, about 15 minutes. 

Drain and return to pot; add the cider vinegar and toss until absorbed. Let cool for 10 minutes. 

Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, 

the brown sugar, 1/2 tsp of salt and 2 tsp pepper. 

Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. 

Let cool completely. 

Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, 

carrot and celery. Stir to combine, then season to taste with salt & pepper. 

Chill for at least one hour before serving. 


God Bless and have a GREAT DAY!


Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)






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