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BLUEBERRY POUND CAKE

1 pint fresh blueberries
2 sticks butter, at room temperature
2 cups sugar
4 eggs
1½ tsp vanilla
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

1. Grease and flour a 10-inch bundt pan.

2. Cream butter and sugar.

3. Add eggs (one at a time), add vanilla and beat until fluffy.

4. Dredge berries in 1/4 cup flour and set aside.

5. Sift remaining ingredients: flour, baking powder and salt.  Fold into cake until well blended. Pour into bundt pan.

6. Bake at 350 degrees for 1 hour and 10 minutes or till done.

EASY DESSERT

24 large marshmallows
2 tbsp water
1 qt mashed fresh strawberries
1/2 cup powdered sugar
I carton Cool Whip, thawed

1. Melt the marshmallows in the water.

2. Add the powdered sugar and strawberries. Mix well and let cool in refrigerator.

3. In large bowl, add strawberry mixture and Cool Whip.

Linda’s Note: This is nice when crushed vanilla wafers are used on top and bottom of the dessert. Also good using other fruits, such as blueberries, etc.

BAKED CHEESE SANDWICHES

8 slices white bread
4 slices American cheese
4 beaten eggs
1/2 tsp salt
2 cups milk
1/4 cup buttered breadcrumbs
1/4 cup grated cheese

1. Make bread and sliced cheese into four sandwiches.

2. Cut into triangles; arrange in buttered cake pan.

3. Combine eggs, salt and milk and pour over triangles.

4. Mix the buttered crumbs and cheese; sprinkle over custard.

5. Bake at 350 degrees until custard is set and crumbs are brown.

Serves 4

VEGETABLE RICE PILAF

1/3 cup uncooked long grain rice
1 tbsp finely chopped onion
3 tbsp butter
1 chicken bouillon cube
1 cup water
8 oz can mixed vegetables

1. Cooke rice and onion in butter 5-10 minutes, or until lightly browned, stirring frequently.

2. Add the water and bouillon cube.  Bring to a boil, stirring to dissolve the bouillon cube.  Reduce heat, cover and cook slowly about 20 minutes or until liquid is absorbed and rice is fluffy.

3. Drain the vegetables, and stir in; heat thoroughly.

Serves 2

Linda’s Note:  I dissolve the bouillon cube in hot water before adding it to the rice; this helps be sure all is incorporated. I also use a can of peas and carrots for my vegetable. We are such cheese lovers that I often sprinkle shredded Cheddar cheese over it before serving.

BAKED LIMAS IN SOUR CREAM

4 cups cooked lima beans
1 tsp salt
1/2 tsp dry mustard
1/4 cup brown sugar
1 cup sour cream strong
bacon

1. Mix all, and pour into buttered casserole; cover with slices of bacon

2. Bake at 325 degrees for two hours, or until cream is cooked down. If they cook down too much, add a little milk.

Serves 6

BAKING POWDER BISCUITS

2 cups sifted all-purpose flour
3 tsp baking powder
1 tsp salt
1/4 cup shortening
3/4 cup milk

1. Mix all ingredients well, and drop on ungreased cookie sheets.

2. Heat oven to  450 degrees.

3. Bake biscuits 12 to 15 minutes or till golden brown.

Makes about 18 biscuits

CAROL'S SUGAR COOKIES

1/2 cup butter (1 stick) at room temperature
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup powdered sugar
1 egg, well beaten
1 tsp vanilla
2 cups + 2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp cream of tartar
1/2 tsp soda

1. Mix well. Make into balls, and put onto cookie sheets 2 inches apart.

2. Flatten each cookie with a glass bottom dipped in sugar.

3. Bake at 350 degrees till pale brown.

CHOCOLATE CHIP COOKIES

2¼ cups sifted all-purposed flour
1 tsp baking soda
1 tsp salt
3/4 cup brown sugar
3/4 cup white sugar
1 cup butter at room temperature
1 tsp vanilla
1/2 tsp water
2 beaten eggs
2 cups chocolate chips, or butterscotch chips
1 cup chopped nuts, if desired

1. Mix in usual manner and drop onto greased cookie sheets.

2. Bake at 375 degrees till done.

Makes 3½ dozen cookies

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