Recipes by Arlene

• 1 lb. white chocolate (sometimes called “almond bark”)
• ½ cup peanut butter
• 3 cups Rice Krispies
• ½ cup salted Spanish peanuts (optional)

Melt white chocolate and peanut butter in double boiler over gently boiling water. Pour over Rice Krispies (add peanuts, if desired), stirring carefully. Drop by spoon on waxed paper. Note: The amount of peanut butter or Rice Krispies can be varied. Serves 10 – 12.

I’m not sure who Hazel is, but the recipe is very good!

• 2 16-oz. cans whole kernel corn, drained
• ½ cup chopped celery
• ½ cup chopped green onions
• Salt and pepper
• 1 10½ oz. can cream of chicken soup
• 1 cup sour cream
• 1 cup grated Cheddar cheese

Combine all ingredients except cheese. Pour into 1½-quart buttered casserole. Top with grated cheese. Bake, uncovered, for 30 minutes in a 350 degree oven.

Arlene will be enjoying Thanksgiving Day with her family and has already made her famous deviled eggs for an early afternoon appetizer! She wishes everyone a safe, happy and bountiful holiday.

This is one of my mother’s favorite and recipes and is at least 50 years old!

• 2¾ cups sifted flour
• 2½ tsp. baking powder
• ½ tsp. salt
• ⅔ cup shortening
• 2¼ cups brown sugar
• 3 eggs
• 1 cup nut meats
• 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 chips. Blend well. Pour into greased pan (10½” x 15½” x ¾”). Bake at 350 degrees from 25 to 30 minutes. When almost cool, cut into 2” x 2” squares. [Note: dates can be substituted for chocolate chips.]

This recipe comes from Bonnie Macek, one of my mother’s best friends in Ravenna, Nebraska. The recipe is easily 60 years old if not much older.

• ½ cup butter or shortening
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 beaten eggs
• ½ tsp. grated lemon rind
• 2½ cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 cup milk
• 1 tsp. soda
• 2 cups fresh chopped apples
• ½ cup chopped pecans or walnuts
• 2 tbsp. brown sugar

Sift together white sugar, flour, baking powder and salt. dissolve soda in milk. Combine all ingredients (down to the chopped apples and except half of the milk) in mixer bowl and beat at medium speed for two minutes. Add last ½ of the milk and beat two more minutes. Add chopped apples. Pour into cake pan and sprinkle with brown sugar and nuts. Bake at 360 degrees about 30 minutes.

• 1 lb. fresh beets
• 1 tbsp. cornstarch
• ⅓ cup water
• ¼ cup strawberry jam
• 2 tbsp. lemon juice
• ¼ tsp. salt
• ¼ tsp. pumpkin pie spice
• 2 tbsp. butter or margarine

In covered saucepan, cook beets in small amount of boiling, salted water until tender, about 35 minutes. Drain, pare and slice beets. 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 or margarine and heat through. Makes 4 servings.

• 3 cups fresh or 2 9-ounce packages  frozen Brussels sprouts
• 8 slices bacon
• 2 tbsp. vinegar
• 2 tsp. sugar
• ½ tsp. salt
• ¼ tsp. garlic powder
• ⅛ tsp. pepper

Wash fresh Brussels sprouts; cut off any wilted leaves. Cook, covered, in a small amount of boiling salted water 10 to 15 minutes or until tender. (Cook frozen Brussels sprouts according to package directions.) Drain. Meanwhile, in skillet, cook bacon until crisp; drain reserving ¼ cup drippings. Crumble bacon and set aside. To reserved drippings add vinegar, sugar, salt, garlic powder and pepper. Add Brussels sprouts; stir until heated through and well coated. Sprinkle with crumbled bacon. Makes 6 to 8 servings.

This recipe comes from the October 1954 “Better Homes and Gardens” magazine.

• 1 medium head cauliflower
• ½ lb. mushrooms, sliced
• ¼ cup diced green pepper
• ⅓ cup butter or margarine
• ¼ cup enriched flour
• 2 cups milk
• 1 tsp. salt
• 6 slices pimiento cheese
• Dash of paprika

Separate cauliflower in medium pieces. Cook, covered, in boiling salted water until just tender, about 10-15 minutes and then drain. Meanwhile, brown mushrooms and green pepper lightly in butter; blend in flour; gradually stir in milk and cook; stirring constantly until thick; add salt. Place ½ the cauliflower in a 1½-quart casserole. Cover with ½ the cheese, then ½ the sauce. Repeat layers. Sprinkle with paprika. Brown lightly in moderate oven (350 degrees) about 15 minutes. Makes 6 to 8 servings.

• ⅓ cup packed brown sugar
• ⅓ cup broken cashews
• ½ tsp. salt
• ¼ tsp. ground ginger
• 4 medium sweet potatoes, cooked and sliced (about 3 cups)
• 1 cup drained and diced canned peaches
• 2 tbsp. butter or margarine

In small mixing bowl, blend together the packed brown sugar, broken cashews, salt and ground ginger. In 1½-quart casserole, arrange in alternate layers, half of the sliced sweet potatoes, half of the diced peaches and half of the brown sugar mixture. Repeat layers. Dot with butter or margarine. Bake casserole – covered – in a 350 degree oven for 30 minutes. Uncover and continue baking an additional 10 minutes. Garnish with additional peach slices, if desired. Makes 6 servings.

This recipe comes from the Lazarus Restaurants cookbook. The Lazarus Restaurants were located in Columbus, Ohio and are no longer in business.

• 5 cups diced potatoes
• 2½ cups diced ham
• 2½ cups diced celery
• 3 hard-boiled eggs, diced
• ¼ tsp. ground pepper
• 2 tbsp. Dijon mustard
• 2 cups mayonnaise

Cook potatoes until tender. Drain and cool. Transfer to a large bowl. Add ham, celery and eggs. Mix pepper, mustard and mayonnaise in a small bowl. Add to egg mixture and toss to coat. Refrigerate for a few hours before serving.

Makes 8 to 10 servings.