ICE CREAM CONE CAKES

From the Kitchen of: Marilyn Young

1 pkg. cake mix

Flat bottom waffle ice cream cones

Heat oven to 400 degrees. Mix cake mix according to package directions. Pour scant ¼ cup batter into cone. Filling a scant ½ full. Set on baking pan or muffin pan. Bake 15-18 minutes. Frost with frosting when cool. Decorate with imagination.

SIX WEEK MUFFINS

From the Kitchen of: Marilyn Young

Prep. Time: 20 minutes

1 15 oz. box Raisin Bran (about 7 cups)

1 c. canola oil

3 c. sugar

4 eggs, beaten

1 qt. buttermilk

5 c. flour

5 tsp. baking soda

2 tsp. salt

Mix Raisin Bran, sugar, flour, soda, and salt in a very large mixing bowl. Combine eggs, oil, and buttermilk. Add to dry ingredients. Mix well. Store in covered container in refrigerator and use as desired. Keeps for 6 weeks. For muffins, fill greased tins 2/3 full. Bake at 400 degrees for 15 minutes.

MRS. FIELD’S COOKIES

From the Kitchen of: Marilyn Young

1 lb. butter

2 c. sugar

2 c. brown sugar

4 eggs

2 tsp. vanilla

2 tsp. baking powder

2 tsp. baking soda

4 c. flour (if using ½ recipe, use 2 ¼ c.)

5 c. oatmeal

1 lb. chocolate chips

3 c. nuts or raisins, optional

Cream together brown sugar, sugar, butter, and eggs. Add remaining ingredients. Mix well. Shape into golf ball size balls. Bake on greased cookie sheet at 400 degrees for 6 to 8 minutes. Flatten golf balls slightly, with spatula, and let cool. (This recipe is from the Quailbluff Cuisine cookbook that Sonya gave out some years ago.) It makes good cookies!

Chicken Stew with Dumplings

From the Kitchen of: Marilyn Young

7 cups chicken broth (I sometimes use chicken bouillon to make the broth)

1 10 oz pkg. frozen mixed vegetables, or peas and carrots

½ tsp. dried basil

½ tsp. garlic powder

¼ tsp. pepper

2/3 cup flour

2 cups cubed, cooked chicken or turkey

In large saucepan combine 5 cups of the chicken broth, the mixed vegetables, herb, garlic powder, and pepper. Bring to boiling. Combine remaining broth and flour. Stir into vegetable mixture. Stir in chicken. Cook and stir till thickened and bubbly.

Meanwhile, for dumplings combine 2 cups. packaged biscuit mix, and 2/3 cups milk. Drop mixture from a tablespoon to make 6 to 8 mounds atop bubbling stew. Cover; simmer 13 minutes. Serves 6 to 8.

(This is one way to use leftover turkey or chicken.)

Taco Soup

From the Kitchen of: Marilyn Young

Prep time: 30 minutes

1 lb. ground beef

½ c. chopped onion (optional)

3 c. water

1 envelope taco seasoning

2 16 oz. cans tomatoes, diced

1 16 oz. can tomato sauce

2 16 oz. cans kidney beans (with juice)

Tortilla chips

Toppings: shredded cheese, sour cream, guacamole dip, etc.

Brown ground beef, and onion, if desired, together in large pot. Add other ingredients, except for tortilla chips and toppings. Simmer 15 minutes.

To serve: Ladle soup over broken-up chips in a bowl. Add toppings. Serves approx. 12