Pig Eatin' Cake

Cake:
1 box yellow cake mix
1 stick butter
3 eggs
1/4 cup oil
1 jar mandarin orange (juice & all)
Mix with beaters bake at 350 until done

topping:
1 container coolwhip
1 lrg can drained crushed pineapple
1 box lemon pudding mix

Zucchini Beef Bake

INGREDIENTS
6 cups water
4 cups sliced zucchini
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
2 cups cooked rice
1 (8 ounce) can tomato sauce
1 cup small curd cottage cheese
1 egg, lightly beaten
1 1/2 teaspoons minced fresh oregano
1 teaspoon minced fresh basil
1/2 teaspoon salt
1 cup shredded Cheddar cheese


DIRECTIONS
In a large saucepan, bring water to a boil. Add the zucchini. Return to a boil. Reduce heat; cover and simmer for 3 minutes or just until tender. Drain and immediately place zucchini in ice water. Drain and pat dry.
In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, cottage cheese, egg, oregano, basil and salt.
Arrange half of the zucchini in a greased 13-in. x 9-in. x 2-in. baking dish. Top with meat mixture. Arrange remaining zucchini over top; sprinkle with cheddar cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly and cheese is melted.

Zucchini Tomato Casserol

INGREDIENTS
6 medium zucchini, diced
4 tablespoons butter or margarine, melted
2 medium tomatoes, diced
1 cup shredded Cheddar cheese
1 cup cubed process cheese (Velveeta)
1 cup soft bread crumbs
2 eggs, beaten
2 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper



DIRECTIONS
In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving

Chicken Zucchini - Stuffing Casserole

1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream
Add to Recipe Box



DIRECTIONS
In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

Antipasto Pasta Salad

Ingredients:
1 package (16 ounces) medium pasta shells
2 jars (16 ounces each) giardiniera
1 pound fresh broccoli florets
1/2 pound cubed part-skim mozzarella cheese
1/2 pound hard salami, cubed
1/2 pound deli ham, cubed
2 packages (3-1/2 ounces each) sliced pepperoni, halved
1 large green pepper, cut into chunks
1 can (6 ounces) pitted ripe olives, drained
DRESSING:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
Directions:
Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 25 servings. Editor's Note: Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store.

Lambert's Macaroni & Tomatoes

1 16oz. box macaroni
3 cans stewed tomatoes
1/2 cup sugar

In a large pot, cook macaroni according to directions.
Drain. Place in medium sized pot. Add stewed tomatoes
and sugar. Heat through.

Serves 6-8.

ANNIE'S MAYONNAISE BISCUITS Patti's Restaurant

ANNIE'S MAYONNAISE BISCUITS

1 c. self-rising flour
1 c. milk (sweet or buttermilk)
1 T. mayonnaise

Mix flour, milk and mayonnaise. Spoon into muffin pan and bake at 425 degrees for 10-15 min. This recipe can be doubled. Makes 6 biscuits.

PATTI'S SWEET AND SOUR RIBS

SWEET AND SOUR RIBS

2 sides (5-6 lb total) pork spareribs
1 8-oz. can tomato sauce
2/3 c. dry Sherry or apple juice
2/3 c. honey
1/4 c. cider vinegar
1/4 c. soy sauce
3 cloves garlic, minced
2 T. minced onion
1 t. salt
1 t. celery seed
1 t. Worcestershire sauce
dash pepper
dash liquid hot pepper seasoning
1/2 t. ground ginger

Put meat in single layers of 2 large roasting pans. Place in a 450 degree oven 30 min. Drain and discard the fat; cut ribs apart into serving-sized pieces and combine in one pan about 12x18". Reset oven at 350 degrees. Meanwhile, in a pan combine the tomato sauce with all the remaining ingred. Simmer uncovered about 20 min., then pour over ribs in baking pan; cover tightly with foil and put into a 350 degree oven for 40 min. Remove foil, baste ribs with sauce and bake uncovered for 40 min. longer, basting often. Makes about 6 servings.

PATTI'S RED VELVET CAKE

PATTI'S RED VELVET CAKE

1/2 c. butter
1 1/2 c. sugar
2 eggs
2 oz. red food coloring
2 heaping Tablespoons cocoa
1 c. buttermilk
2 1/4 c. self-rising flour
1/2 t. salt
1 t. vanilla
1 t. soda
1 T. vinegar

In large bowl, cream together butter, sugar and eggs. Make a paste out of the food coloring and cocoa and add to egg mixture. Add buttermilk, flour and salt and mix well. In separate bowl, mix together vanilla, soda and vinegar. Fold into mixture. Pour into 3 greased and floured 8" baking pans. Bake at 325 degrees for 25-30 min or until wooden pick comes out clean.

FROSTING

PATTI'S CREAM CHEESE FROSTING

8 oz. pkg. cream cheese
1 stick margarine
1 t. vanilla
1 lb. confectioners sugar

With mixer at med. speed, beat ingred. together until smooth and creamy.

PATTI'S FLUFFY FROSTING

1 cup milk
2-3 T. flour
1/2 c. margarine
1/2 c. shortening
1 cup sugar

Cook milk and flour together until thick. Cool. Cream margarine, shortening and sugar together until smooth. Add milk mixture and beat until fluffy.
(Patti notes "This is the best frosting recipe in the world. I love it!"

Caramel Icing

1 cup butter or margarine
2 cups packed brown sugar
1/2 c. milk
3 1/2 to 4 cups sifted confectioners sugar

Melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from heat; cool until just warm. With an electric mixer, beat in enough of the confectioners sugar until spreading consistency is reached.

BOATSINKER PIE Patti's Restaurant

BOATSINKER PIE

(This was enough for 3 regular pie shells or 2 deep dish)
5 sticks butter
1 cup dark corn syrup
7 1/2 oz. unsweetened chocolate
3 cups sugar
9 eggs
3 teaspoons vanilla
2 unbaked pie shells

Microwave butter and corn syrup in microwave bowl for 9 min. on high. Stir well. Add unsweetened choc. and microwave an additional 4 min. Place sugar in large bowl; stir in eggs and vanilla by hand until well mixed. Stir in the choc. mixture. Pour evenly into 2 unbaked pie shells and bake 325 degrees for 22 min. Then reduce heat to 275 degrees for an additional 25 min. Cool before serving. Optional: add any type ice cream and toppings for your taste buds!

they served with chocolate syrup, ice cream, chocolate syrup, whipped cream, chocolate syrup and a cherry

CHOCOLATE PECAN PIE Patti's Restaurant

PATTI'S KENTUCKY CHOCOLATE PECAN PIE (like Derby Pie)
(Fabulous! 5 stars!)
1 c. sugar
1/2 c. all-purpose flour
1/2 c. melted butter
2 eggs, slightly beaten
6-oz pkg. chocolate chips
1 c. chopped pecans
1 t. vanilla
1 unbaked 9" pie shell

Mix sugar and flour. Add butter; blend well. Stir in eggs, choc. chips, pecans and vanilla. Pour mixture into pie shell. Bake in preheated 325 degree oven 1 hr. or until golden brown.

Note: This is a very rich pie. It is great right after it is baked with ice cream or whipped cream. It can be refrigerated several days. Simply sprinkle water on top and microwave 10 seconds and it will be just like out of the oven.

Walnut Pumpkin Pie

(I haven't tried this yet)
1 graham cracker pie crust
1 15-oz can pumpkin
1 14-oz. can sweetened condensed milk
1 egg
1 1/4 t. ground cinnamon, divided
1/2 t. ground ginger
1/2 t. nutmeg
1/2 t. salt
1/4 c. packed brown sugar
2 T. all-purpose flour
2 T. cold margarine, or butter
3/4 c. chopped walnuts

Heat oven to 425 degrees. In mixing bowl, combine pumpkin, sweetened condensed milk, egg 3/4 t. cinnamon, ginger, nutmeg, and salt; mix well. Turn into pie crust. Bake 15 minutes. Remove pie. Reduce oven temperature to 350 degrees. In small bowl, combine sugar, flour, and remaining 1/2 t. cinnamon; cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture evenly over pie. Bake 40 min or until knife inserted 1 in. from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers. Makes 8 servings.

Tomato Pie

Tomato Pie Makes: 8 servings Work time: 20 min.



4 med plum tomatoes
1 (9-inch) deep-dish pie shell, baked
1 cup chopped white onion
½ tsp. salt
½ tsp. freshly ground pepper
2 tbsp. chopped fresh basil
½ cup mayonnaise
½ cup grated Parmesan cheese
1 cup grated Cheddar cheese



Preheat oven to 375. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with ½ cup onion, ¼ tsp. each salt & pepper and 1

Tbsp. basil. Stir mayonnaise, Parmesan, and Cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, ½ cup onion, ¼ tsp. each of salt and pepper, and 1 tbsp. basil. Add remaining mayo mixture. Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If

Piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.

Nutrition: 6.6g. fat, 22 g. carbo, 11 g. fiber, .9 g. sodium, 449mg. cholesterol, calories 273.



(I don’t know anybody who actually waits 20 minutes to slice into it! You do what you think is best. You’ll love the first bite and the last.