Homeschool Christian.com Recipe Page

These recipes are here not for your gourmet efforts (I'm sure you have plenty of those 3 hour recipes), but for those FAST, everyday ideas that everyone needs! Thanks to the group for sharing, and I'd be happy to add any new ideas or make changes. Don't be embarrassed to share simple but FAST ideas!

Posted by patricia on Tuesday, 2 March 1999, at 11:33 p.m., in response to Recipes for Thurs Chat: post here, posted by Mary Leggewie on Tuesday, 2 March 1999, at 10:53 p.m.

so here's a "quickie", an old reliable standby for when I forgot to thaw, pressed for time, or just plain lazy. I ALWAYS keep the ingredients on hand!! Chicken Pot Pie: pie crust for top and bottom (I use a frozen pie shell in the pan for the bottom, and an "already" one for the top-I keep one of those in the freezer) 1 can of chicken (or 1/2-1c leftover chicken) 1 can veg-all (or any brand mixed veggies) 2 tbsp dehydrated onions 1 cup chicken gravy (either made from the envelope, leftover, or out of the can or jar) Season-all and pepper

Drain the cans, mix the meat, onions, and veggies in the bottom crust. Sprinkle with the season-all and pepper, cover with the gravy. Place top crust on and crimp edges. Make slit in top and bake as directed on the pie crus, until brown. Will serve 2 adults and two kids. (If ya have more to feed or you have teenagers, I whip up some instant mashed potatoes, some more gravy, and serve a salad and/or rolls.)

This is also a great way to use up leftover beef, chicken or turkey (I use brown gravy for beef) that wouldn't otherwise be enough for most re-runs. You can freeze the finished, uncooked pies and just stick in the oven right from the freezer. A GREAT way to use up that Holiday turkey and freeze it for later meals!!

Posted by Lisa C on Wednesday, 3 March 1999, at 6:17 a.m., in response to Recipes for Thurs Chat: post here, posted by Mary Leggewie on Tuesday, 2 March 1999, at 10:53 p.m.

The number one shortcut I found in the kitchen is when making lasagna...the noodles DON'T have to be cooked first!!! What a time saver.

6 potatoes(peeled and sliced) 1 large onion (sliced) 1 1/2 lbs hamburger (uncooked)!!!! 2 cans cheddar cheese soup 2 cans green beans (drained)

Layer the hamburger(kind of break it up), potato and onion. Spoon on the cans of beans and drop spoonfuls of the cheddar cheese soup on top. Cover with aluminum foil and bake about 1 hour 15min. at 350.

Another easy clean up tip on that one is to buy the disposable cake tins. I use those if I know I am needing out of the kitchen fast.

I also use the disposable loaf tins when I make meatloaf...I hate meatloaf mess.

We do alot of recycling and if you smash those tins they don't take up much room in the garbage.

Crock Pot Pizza (one of our favorites) 1 (12oz)pkg of Kluske noodles (if you can't find those I think regular egg noodles will work) 1 lb hamburger 1 small onion(chopped) 1(8 oz) can pizza sauce 1(8oz) can spaghetti sauce 1 pkg pepperoni 1(8oz)pkg mozzarella cheese 1(8oz) pkg cheddar cheese(shredded)

Cook noodles as package directs; set aside. Brown hamburger with onion and season with salt and pepper. Add the sauces to the hamburger.(stir) Layer in crock pot: hamburger mixture, noodles, pepperoni, cheeses: repeat layer.

Cook on high 1 hour or low 2-4 hours....I have cooked this on low for about 6 hours and it has been ok.

We love this one....serve with cole slaw or a salad and some garlic bread. LOL I can just eat it alone.

I use a big bag of the mexican blend or something with 3 cheeses instead of
the 2 bags.

Cook noodles as package directs.(DRAIN)..set aside. Brown hamburger with
onion and season with salt and pepper.(DRAIN) . Add the sauces to the
hamburger. Stir. Now layer in your crockpot...the hamburger mixture,
noodles, pepperoni, cheeses...repeat layer. Cover and cook on High 1 hour
or on low 2-4 hours....I have left this on low for longer and it has been
fine.

This is one of our FAVORITES!!! I hope you all enjoy it. I make a salad to
go with it and sometimes a loaf of garlic bread or garlic sticks. MMMMMMMMMM

if you like stuffing I got a yummy dressing/stuffing crockpot recipe. I make
it when we have porkchops and stuff. Great on Thanksgiving....I don't make
the turkey the MIL does and her stuffing is always dried out...so I make a
batch of this up but warning...it goes FAST!!!

3 1/2 cups-4 1/2 cups broth(just depends..start with lowest and work your
way up adding a little at a time)

Saute first 3 ingredients and pour over torn up bread. Add remaining
ingredients and pack lightly in the crock pot. Cook 45 minutes on high, then
4-8 hours on low. If you want at the end you can take it out of the crock
pot, put it in like a cake pan or something stick it in the oven for a few
minutes to brown it.

Posted by Lisa on Monday, 2 August 1999, at 10:38 a.m., in response to Lisa!, posted by Shelly on Monday, 2 August 1999, at 9:44 a.m.

Loose Meat sandwiches that taste as close to a Midwestern Maid-Rite as you will ever get without eating there.....

However many lbs of hamburger it takes for your family....You will need 1 can of clear chicken broth per 1 1/2 lbs of hamburger....

add your cans of clear chicken broth......you will need to keep this at a moderate heat and stir constantly....you want it to lightly boil....continue this until the liquid is boiled almost dry. You will have to stay with it while you so this.

Now if you are going to eat right away go for it.....put on buns and top with mustard, onion, pickles.

IF you want to eat them midwestern style don't put ketchup on them. :) A traditional Maid-rite here in Iowa would be....

hamburger on the bun, mustard, onion, pickes and salt to taste. Serve with coleslaw, chips or fries.

IF you aren't going to eat till later leave just a tad bit of liquid and put it in the crock pot on low until you are ready to eat.

Posted by Monica on Wednesday, 3 March 1999, at 9:12 a.m., in response to Recipes for Thurs Chat: post here, posted by Mary Leggewie on Tuesday, 2 March 1999, at 10:53 p.m.

THIS is my kind of post! I'm always looking for easy meals. I love to cook, but who has the time?

Pork and Kraut (sounds like something kids won't eat, but you'd be surprised) 1 Pork roast (picnics are cheap and good, just cut off the fat first) 1 bag, jar, or large can of sour kraut 6 red potatoes, just wash and cube them, no need to peel 1 12 oz. frozen apple juice (DO NOT mix with water)

place roast, kraut, and potatoes in crock pot. Put frozen apple juice on top. Put on the lid, and cook on low for 8 hours, or high for 5-6. GREAT for Sundays. We enjoy basic Bisquick dumplings on top.

Slice and core (I never peel, but you may prefer too) @8 Granny Smiths 4Tbsp butter 1/4 cup brown sugar 2 Tbsp cinnamon

Place all of above ingredients in large micorwavable dish. Microwave on high for @ 2 minutes. Stir, and nuke until apples are soft. @ 4-5 minutes.

6 Frozen fish fillets 1 jar chunky salsa 1 cup shredded cheddar or monterey jack

Pour salsa over fish, sprinkle with cheese. Bake at 350 for 40 minutes. Serve over rice with a salad or mixed veggies.

1 1/2 cup frozen corn 3Tbsp sugar 2 Tbsp flour 3 eggs 1/2 tsp salt 3 Tbsp butter 1 1/2 cup milk nutmeg if desired

Melt butter. Beat eggs, add flour, salt, and sugar; beat. Add milk, corn and melted butter. Pour into 1 1/2 qt. casserole. Sprinkle with nutmeg. Microwave @ 9 minutes, stirring every 3 minutes. Custard will continue to firm as it stands. (if doubling in a 9x13, nuke for 18-21 min. stirring every 3 min.)

The corn is great for company Sundays with your basic 'all day' pot roast, chicken or ham, and a make on Saturday jello salad: (btw kids love to make jello as well as eat it!)

Pot roast: 1 beef roast (the cheaper the better!) cubed potatoes, carrots, and onions 1 envelope onion soup mix

Place beef and veggies in large roasting pan, sprinkle with soup mix, pour 1 cup water over it all. Put the lid on, and bake for 1 hour at 350. (Now go get dressed for church) When you're walking out the door, turn oven down to 250, and go worship. @3-4 hours later, after lots of Christian fellowship, come home to a wonderful aroma!

(can be done in oven or crock pot) Take out chicken innards. poke lemon all over with a fork and stick inside the chicken. melt the butter and brush over the chicken, sprinkle with salt, pepper and garlic. Place in crock pot or oven and cover loosely with foil. Bake according to wrapper, or crock at high for 5-6 hours. if you crock it, it won't sit prettily on a platter, the meat will fall off the bone, but it's still yummy!

Line crock pot with foil. Place 1 ham in your crock pot. In a med. bowl mix 1 can crushed pineapple, 1 cup raisins, 1/4 cup brown sugar, and 2 Tbsp cinnamon. pour over the ham. cover with more foil, and cook for 8 hours on low, or 6 hours on high.

If you want jello recipes, please e-mail me. This is getting too long. I have lots more of the quickies or easies, too!

Last night on the chat we were thinking up ways to use the blueberries that were being tossed around (you had to be there!). This is my very favorite blueberry recipe. I only make it when we have company, though. It is made the night before, and is a good way to have your company help out. If everyone does one thing, it's done in minutes. The next morning you just pop it in the oven, and relax with your friends and family.

12 slices day-old white bread, crusts removed 2 packages (8 oz. each) cream cheese (low fat won't work) 1 cup fresh or frozen blueberries 12 eggs 2 cups milk 1/3 cup maple syrup or honey SAUCE: 1 cup sugar 2 Tbsp cornstarch 1 cup water 1 cup fresh or frozen blueberries 1 Tbsp butter or margarine

Cut bread into 1 inch cubes; place half in a greased 9x13 baking dish. Cut cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover and bake 25-30 minutes more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over french toast. Yield 6-8 good sized portions.

While the dish is sitting out, I usually will brew some coffee and make a pot of tea. I might squeeze some OJ, too. Also, that's the time I'll cut up some fresh fruit to serve with it.

While it's baking I'll set the table, and visit with the guests who start trickling in from the wonderful aroma of coffee, spiced tea, and baking blueberries.

Oh yes, the bottled blueberry syrup works fine with this, but has a lot more sugar and preservatives. It will save time, though, if you'd rather use that. Like I said, this is only for company. Its not our normal breakfast food!

Posted by Anita on Wednesday, 3 March 1999, at 9:21 a.m., in response to Recipes for Thurs Chat: post here, posted by Mary Leggewie on Tuesday, 2 March 1999, at 10:53 p.m.

2 cans (yes, cans) spanish rice - I think it's Van Kamps 1 LG can Dennison's chili con carne 1 LG bag of small fritos-use about 1/2 IN the casserole.The rest your family might like to add after it's cooked. 1/2 cup shredded cheese

Just mix together in a large bowl and dump in a baking dish (I use the standard size cake pan) and put into a 350 degree oven for about 25 minutes, or until it bubbles.

Posted by Shelly on Wednesday, 3 March 1999, at 4:19 p.m., in response to Recipes for Thurs Chat: post here, posted by Mary Leggewie on Tuesday, 2 March 1999, at 10:53 p.m.

1 can cream of mushroom soup 1 can cream of chicken soup 1 can cream of celery soup 1 envelope of onion soup mix 1 small can of mushrooms sliced (or stems and pieces) 1 1/2 lbs. of stew meat

Mix all in crockpot and cook on high about 3 1/2 hours. Serve over cooked egg noodles or mashed potatoes.

You can use all generic brands for this and it makes it cheaper and it tastes great!

Posted by KristyZ on Wednesday, 3 March 1999, at 4:41 p.m., in response to Recipes for Thurs Chat: post here, posted by Mary Leggewie on Tuesday, 2 March 1999, at 10:53 p.m.

Here's an easy one! Throw whatever's leftover in the fridge in a tortilla, bend in half, add cheese and brown in skillet until slightly brown and the chesse is melted. Seriously, chicken, pork, grd. meat, roast, etc. I've even put leftover chineese food in a quesadilla before. Stew, meat and veggie from soup, just veggies, etc - it all works. Add different kinds of salsa or sauces for more variety. It's fast, it's cheap and it gets the fridge cleaned out!

Posted by Lisa C on Wednesday, 3 March 1999, at 5:14 p.m., in response to Recipes for Thurs Chat: post here, posted by Mary Leggewie on Tuesday, 2 March 1999, at 10:53 p.m.

While that is melting mix in a small bowl.. 1 cup bisquick, 3/4cup sugar, 3/4cup milk...

Take melted margarine pan out of the oven, spoon the bisquick mixture on top..DON'T STIR

Make this a science study...what makes the topping which is in the middle rise up to the top and be a crust???? And no I dont' have the answer ;)

Note: Lynn responded that she used a box of cake mix for this recipe in place of Bisquick

Posted by DeDe on Thursday, 4 March 1999, at 7:14 a.m., in response to Recipes for Thurs Chat: post here, posted by Mary Leggewie on Tuesday, 2 March 1999, at 10:53 p.m.

Well since I'm Italian......had to put in some Italian specialties. However, most of my dishes are alot longer than 30 minutes because I make most things from scratch (without the aid of an electric pasta or bread machine). Well here goes:

Ingredients--1-1/2 pounds of 90% lean ground beef, 1 large onion, 1/2 pound of baby bella mushrooms, 1/2 pound of regular mushrooms, 2--28 ounce cans of crushed tomatoes, 3--6 ounce cans of tomato paste (I use the Contadina Roasted Garlic paste), 1 Tablespoon of dried Parsley Flakes, 1-1/2 Tablespoons of Oregano, 1 teaspoon of Basil, and 2--14 ounce cans of no-fat beef broth.

Preparation--Peel and course dice the large onion, either slice or course dice the two kinds of mushrooms. Meanwhile, pour one can of no-fat beef broth into a large pot and bring to a boil over medium-high heat. Add to the boiling broth the meat (breaking it up as you add it), the onions and mushrooms. Cook stirring occasionally until meat browns (about 10 mins). Then add your other can of broth and your spices. Stir and cook until additional broth starts to boil. Add your tomato paste.....stirring in well. Add your crushed tomatoes. Bring back to the boil. Then turn down to low and simmer for 15 mins. When the 15 minutes is up put a large pan of water on to boil.....be sure to salt the water. When the water comes to a boil, prepare your pasta according to package instructions. This amount of sauce will usually cover 2 pounds of pasta.

TIP--If you are planning to use this for two meals which is what I do, make the sauce.....but only cook up the day's worth of pasta. Coat the pasta with about half of the sauce then store the other half in the fridge or freezer. Then when the day comes for round two of the spaghetti.....cook up the day's worth of pasta. When you refrigerate or freeze cooked pasta, it tends to get soggy. So always cook the pasta fresh and store just the sauce.

Posted by Mary Leggewie on Saturday, 19 December 1998, at 11:30 p.m., in response to Cheap Christmas Presents...er..uh...I mean, INexpensive presents!, posted by Mary Leggewie on Sunday, 6 December 1998, at 8:56 p.m.

I've adapted this recipe/gift idea a bit from Tightwad Gazette, and it's been a hit with my relatives, especially the vegetarian ones!

Layer the ingredients nicely so it's pretty, and decorate a pretty canning jar. This is a CHEAP, healthy present! Make a pretty recipe card to put on it with Christmas stickers on it if you like. This perfectly fills a 2 cup canning jar (I buy the tall, skinny pint ones). Cut squares of Christmas fabric with fancy-edged scissors and use ribbon to decorate if you like.

3 Cups chicken or vegetable dried bouillion 1/4 tsp each: oregano, thyme, garlic salt or powder 1/2 tsp sweet basil 1/2 Cup brown rice, uncooked 3/4 Cup lentils, uncooked

Option 1: (learned by trial and error-much faster) Add 3 cups boiling water, 3/4 Cups chopped fresh onion and bake, covered at 350 degrees for about an hour. Stir when it's almost done, and top with cheese if desired and bake until cheese melts.

Option 2: Add 3 cups water, 3/4 Cups chopped fresh onion and bake, covered for 2-2 1/2 hours at 300 degrees. Top with cheese last 20 minutes, optional.

Depending on how fast you want dinner, this is a very versatile, 5 minute prep dinner! My family loves it, and it's really great reheated in flour tortillas!

Posted by Nancy on Tuesday, 20 July 1999, at 6:36 p.m., in response to Oh please, oh please, oh please......., posted by DeDe on Tuesday, 20 July 1999, at 2:19 p.m.

1 box chocolate cake mix, 8 oz pkg. cream cheese, softened 1/3 cup sugar 1 egg 1/8 tsp. salt 6 oz. chocolate chips.

2. In a separate bowl, cream together cream cheese and sugar. Add egg and salt mix well. Fold in chocolate chips.

3. Fill paper-lined muffin tins 1/2 full with batter. Drop 1 rounded teaspoon cream filling on each cupcake.

5. Silently remove cupcakes from oven (Use mitt --HOT!!!) Sneak to your room, lock door, turn up TV - eat cupcakes fast before children discover you!!!!!

My three daughters and I wiped out most of the batch of 24 we made today!! These things are dangerous!!!

Here is another recipe that was requested at the chat. This one makes great easy gifts for Xmas. I usually crochet little jar-toppers to go on the jars in Xmas colors.

In a 6- to 8-quart saucepan, combine the cider, cloves, cinnamon sticks, and Sure-Jel. Bring to a boil and stir in the sugar at once. Bring to a full rolling boil for 1 minute. Skim and ladle into prepared jelly glasses. Fills about 6 8-ounce jars.

Okay Dawn, here it is (I had forgotten it - so sorry). Our family likes Swiss, but I have made it with Cheddar when that is what I have had on hand, and it's good too. Haven't tried any other types of cheese - might be fun to experiment. Sometime I also throw in sliced up Kielbasa, that I cook first in a skillet. And I always make a up a loaf of pumpernickel or Vollkornbrot (German bread) or other hearty, strong-flavored bread in the bread machine to go with it.

Cube potatoes and place in large, heavy kettle with water, salt, celery, marjoram, and white part of onions. Bring to a boil. Reduce heat and simmer for 30 minutes.

In another saucepan melt margarine and blend in flour. Cook until mixture bubbles, stirring constantly. Slowly add milk and cook until thickened, stirring constantly.

Stir white sauce into potato mixture. Add green onion tops, pepper and cheese. Heat over medium to low heat until cheese melts. Serve.

if you want another, we just tried this chicken casserole last night and
everyone loved it and there are NO leftovers ;(. I'll have to double it
next time.

Chicken Casserole: 5 c cooked chx, 5 c chopped celery, 1 bunch green onions
sliced, 1 5 3/4 ounce can s liced olives, 1 cup slivered almonds, 2 c grated
cheddar, 1 c miracle whip, 1 c sour cream, 2 c crushed potato chips.

Combine chx, celery, green onions, olives and almonds. Add 1 c cheese.
In another bowl, mix miracle whip and sour cream, combine with chx mixture.
Freeze half in a freezer bag, serve the other half for dinner. When you
bake it sprinkle crushed chips on top and then remaining cheese. Bake 350
for 25 minutes.

Posted by Michelle T. on Wednesday, 11 August 1999, at 3:22 p.m., in response to Help!! I need something *easy* to serve on Sunday night!, posted by dawn on Wednesday, 11 August 1999, at 11:23 a.m.

Beef on a Bun...Take a chuck roast, put it in the crock pot, sprinkle a package of Zesty Italian seasoning (2 packages depending on the size of the roast) over it and cook on low all day. Sometime before serving shredd up the beef. Serve on a bun with chips and pickles. Its a family favorite

Casserole- side dish (goes well with ham or poultry) Pineapple Augratin--- 1 can(15oz.)pineapple chunks in juice, Drained 1 cup sharp chedder cheese, grated 1/2 cup sugar 3 T. flour 1/4 cup butter, melted Ritz crackers, crumbled Directions: 1. Mix pineapple and cheese. 2. Add sugar and flour(use Sifter) 3. Put in shallow lightly greased baking dish. 4. Cover lightly with Ritz cracker crumbs 5. Pour melted butter over crackers. 6. Bake at 350 for 30-40 min (until bubble/ don't overcook) Serves 4(I double this recipe when I make it) This is so good!

Mix milk, pudding, peanut butter, beat for 2 min. on low. Break crackers in 1/2 and spread mixture on one 1/2 then top with the other 1/2. Freeze on cookie sheet until firm, then wrap individually or place in large Zip-loc bag.

Now Kim sent me this recipe and I made it for the reunion and everyone loved it and said it needed to be up here because it is soooo easy!

8 oz. sour cream 8 oz. cream cheese 8 oz. cool whip 1 large pkg instant vanilla pudding

Mix above ingredients. Spread into pan and top with your favorite pie filling!

Plastic bag ice cream

1 cup 2% milk

1/2 tsp. vanilla extract

1. Add milk, whipping cream sugar, and vanilla to a 1 quart ziploc freezer bag and tightly seal with duct tape.

2. Place quart ziploc bag with the ice cream ingredients inside a gallon ziploc bag and pack ice around the small bag. Add 1 cup of rock salt and 1 cup of cold water. Tightly seal with duct tape.

3. Shake or lightly roll the two bags until you can see the ice cream is frozen.

4. The outer bag can then be opened and the ice and salt discarded. Rinse the bag containing the ice cream before serving.

Hint: wrap a towel around the outside of the bag before shaking. It gets too cold to handle.

Posted by Lisa H on Wednesday, 11 August 1999, at 11:23 p.m., in response to YES!!! Please post the recipe! It sounds delicious!!! NT, posted by Kim on Wednesday, 11 August 1999, at 11:12 p.m.

1 egg
1/2 cup milk
2 tspns butter (melted)
1 cup Self-Rising flour
pinch of salt
3 tblspns sugar

Place egg, sugar and half of the milk in a bowl. Whisk well with an electric beater. Sift flour and salt and add to mixture. Add milk until batter is consistency of thick cream. Add melted butter. Beat until smooth then pour onto a preheated and greased griddle iron or frypan. Make them about 3 or 4 inches wide. When surface is bubbly turn with a spatula and cook on the other side. Remove and let cool. Serve topped with your favourite jam/preserves and a jumbo spoonfull of whipped cream.

Posted by Kay on Thursday, 12 August 1999, at 6:26 a.m., in response to Re: SR=self rising flour? Anyone know the equivalent? nt, posted by Lisa H on Wednesday, 11 August 1999, at 11:35 p.m.

Substitute for every cup of self rising flour with 1 cup all purpose flour plus 1/2 tsp of salt and 1 tsp of baking powder.

Seeing Monica's mouthwatering recipe for Overnight Blueberry French Toast down below, reminded me that I had promised to post a recipe too. Here it is. These are like cinnamon rolls, but with a blueberry mixture instead of a cinnamon-brown sugar mixture.

3 1/2 to 4 cups flour, divided 1 package dry yeast 1 1/3 cups evap. milk 1/4 cup plus 2 Tablespoons butter or margarine 1/4 cup sugar 1 teaspoon salt 1 egg 1/4 cup butter or margarine, melted 1/2 cup sugar 1 teaspoon grated lemon rind 2 teaspoons ground cinnamon 2 cups fresh blueberries Sugar Glaze (another recipe below)

Combine 1 1/2 cups flour and yeast in a large mixing bowl; stir well, and set aside.

Combine evap. milk, 1/4 cup plus 2 tbs. butter, 1/4 cup sugar, and salt in a small saucepan; heat until butter melts, stirring constantly. Cool to warm. Add milk mixture and egg to flour mixture, beating at low speed of an electric mixer 3 minutes. Gradually stir in enough remaining flour to make a soft dough.

Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour and 15 minutes or until doubled in bulk.

Punch dough down, and divide in half; cover and let rest 10 minutes. Roll each half to a 14- x 8-inch rectangle; brush with melted butter, leaving a 1/2-inch wide margin around edges. Combine 1/2 cup sugar, lemon rind, and cinnamon; sprinkle evenly over each rectangle of dough. Sprinle blueberries over dough. Roll up dough, jelly roll fashion, starting at long side; moisten and pinch edges to seal (do not seal ends). Cut each roll into 12 slices. Place slices, cut side down, in two ungreased 9-inch round cakepans.

Cover and let rise in warm place, free from drafts, 1 hour or until doubled in bulk. Bake at 375F for 18 to 20 minutes. Drizzle Sugar Glaze over warm rolls.

Sugar Glaze: Combine 1 1/2 cups powdered sugar, 3 tablespoons milk and 1 1/2 teaspoons vanilla extract in a medium mixing bowl, stirring until smooth.

Posted by Beverly on Friday, 27 August 1999, at 8:09 p.m., in response to Oh Beverly, have you recovered enough to remember...., posted by Michelle T. on Friday, 27 August 1999, at 6:44 p.m.

Peeled & sliced apples to cover a 9-inch square pan to 2 inches (I use one of those automatic apple corers/slicers ... you use your hands to press it down over the apple ... they are really cheap to buy maybe 75 cents)

Butter or Pam a deep 9-inch square pan. Place apples in pan about 2 inches deep.

Mix sugar, cinnamon and 1 tablespoon flour together and sprinkle over sliced apples.

Mix with a pastry blender the butter, 3/4 cup clour, quick oats, brown sugar, baking powder & baking soda. Lightly pack this mixture on top of apple slices. Bake about 40 minutes at 350 degrees or until browned to your liking.

Posted by Beverly on Friday, 27 August 1999, at 8:16 p.m., in response to Oh Beverly, have you recovered enough to remember...., posted by Michelle T. on Friday, 27 August 1999, at 6:44 p.m.

1) Take an apple ... peel it or not (depends on what YOU like ... we peel the apple)

4) Next, cram as much brown sugar as possible on top of the butter the last 1/3 or so of the way up

6) put it in a small custard pyrex bowl, cover with syran wrap and set on saucer

7) Nuke the apple for about 1 minute until it is soft. Top with whipped cream if you have it or ice cream .... actually it is just plain good without any of the other fixin's

You can prepare a whole mess of apples and put them in a deep dish cake pan on top of a cookie sheet and bake at 350 degrees until soft

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