Vi Garvey's Rice Parfait (1996)

Ingredients
1 cup uncooked rice
1 package Knox unflavored gelatin
1 cup white sugar
1 - 15 ounce can crushed pineapple
1 cup whipped cream
1/4 cup cold water
1 teaspoon vanilla
1/2 teaspoon salt
Marchino cherries

Preparation
Cook rice in 2 cups water with 1/2 teaspoon salt
Dissolve gelatin in cold water for 10 minutes
Add gelatin and water to hot rice and stir
Add sugar and pineapple, stir, and let cool
When cool, add whipped cream

Place in a bowl
If desired, put cool whip and cherries on top 

Zuiderdam's Bread Pudding -- from the Kitchen of Executive Chef Tony Tudla

Ingredients

Bread Filling

1/5 pounds white toast or sandwich bread

3 ounces melted butter

8 ounces rasins

zest of one lemon

Rum and Grand Mariner to taste

Pudding for Filling

1.3 quarts milk

6 eggs

3 egg yolks

11 ounces sugar

1 vanilla bean

cinnamon powder to taste

Vanilla Sauce

1 quart milk

10 egg yolks

12 ounces sugar

1 vanilla bean

Preparation

Filling

Cut bread in about 1 inch cubes, sprinkle with melted butter, slightly toast in the oven

Boil milk with half the amount of sugar, add vanilla bean and lemon zests

Whip eggs with the other half of sugar slowly adding hot milk

Combine with the rest of the ingredients

Place filling in a buttered mold, sprinkle with cinnamon sugar

Vanilla Sauce

Brin milk and sugar to boil

Add cut vanilla bean and let cool for one minute

Beat egg yolks and slowly add hot milk while whipping the egg yolks

Put in a hot water bath and constantly whip sauce until it gets thick -- do not bring to a boil

Baking Directions

Place mold with filling in a water bath in the oven

Bake at 330 degrees for 40 minutes

Serve pudding and sauce together or separately

Notes

Serves 10

May serve bread pudding with hot cherries or vanilla ice cream

5 Cup Overnight Salad

Ingredients
1 cup pineapple tidbits
1 cup mandarin oranges
1 cup coconut
1 cup miniature marshmallows 
1 cup sour cream

Preparation
Mix ingredients and let stand over night

Apple Rhubarb Crunch (1992)

Ingredients 
Filling
2 heaping cups sliced apples, should also probably be peeled
2 heaping cups chopped rhubarb 
3/4 cup white sugar
2 tablespoons tapioca or corn starch
1 cup water
1/2 tablespoon vanilla
Topping
1 cup flour
1 cup brown sugar
3/4 cup oatmeal
1 teaspoon cinnamon
1/2 cup melted margarine

Preparation
grease 8x12 glass pan
disperse apples and rhubarb evenly in pan
mix sugar, tapioca/cornstarch, water, and vanilla in sauce pan, cook until thick and clear
pour mix over apples
for topping, mix flour, brown sugar, oatmeal, and cinnamon, then add margarine
sprinkle topping evenly over filling

Baking Directions
bake at 350 for 40-50 minutes

Notes/Memories
You may replace the apple/rhubarb filling with solely 4-5 cups of apples or solely 4-5 cups of rhubarb, depending on your preference. 

Lemon Cream Cheese Cookies by Alice

Ingredients
2 1/2 cups flour
1 cup butter or margarine
1/2 teaspoon salt
1 - 8oz package cream cheese
1 egg, slightly beaten
2 teaspoon vanilla
2 teaspoon freshly grated lemon rind (more is ok)

Preparation
cream butter, salt, and cream cheese until well blended
gradually add sugar
beat in the egg, vanilla, and lemon rind
add flour, 1/2 cup at a time, blending well
roll a small amount of dough at a time on a floured board, should be 1/4 inch thick
cut w/ cookie cutter and place on cookie sheet

Baking Directions
bake at 400 degrees for 10 minutes, or until delicately brown around the edges 

Apple Crisp (1997)

Ingredients
Crumb Mixture
1 cup flour
1 cup sugar
1/2 cup margarine

Filling
8 Cortland apples, peeled and sliced
1/2 cup sugar
1/2 teaspoon cinnamon

Preparation
grease an 8x10 glass pan
place sliced and peeled apples in pan
mix cinnamon and sugar in bowl, then pour over apples
mix ingredients for crumb mixture like a pie crust
top apple filling with crumb mixture 

Baking Directions
Bake at 350 degrees for 45min to 1 hour, or until apples are cooked and the topping is golden brown

Escalloped Corn (1994)

Ingredients
2 cups cream style corn
2/3 cup soda cracker crumbs
4 tablespoons butter or margarine 
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon chopped onion
1/2 teaspoon sugar
1 egg 2/3 cup milk 

Preparation
Mix ingredients 
Pour into buttered (greased) baking dish

Directions
Bake 20 to 30 minutes at 375 degrees 

Janice Aune's Pineapple Lemon Dessert (1961)

Ingredients 
1/2 cup sugar
1 small can of pineapple
4 egg yolks (save the whites!)
1/2 package lemon jello
graham cracker crumbs 

Preparation
Boil sugar, pineapple and juice, and egg yolks
Then add jello mix and let cool
Beat egg whites with 1/2 cup sugar
mix beaten mixture with boiled mixture
pour into greased pan
sprinkle with graham crackers on top

Let set, then serve

Mary Ellen's Pineapple Frosting (For Angel Food Cake)

Ingredients
1 small can crushed pineapple, use juice (8oz can)
1 small package instant vanilla pudding
8oz carton of cool whip

Directions
Stir together pineapple and pudding mix
Then add the cool whip

Make an Angel Food Cake
When cool, cut crossways in 1 1/2 inch layers
frost between layers and then cover the rest of the cake

Notes
When mixing pineapple and pudding "stir together real good"
At the end of the recipe she notes: "very good" 

Jessica's Ham sauce

Ingredients
about 1 tablespoon lemon juice
20oz can crushed pineapple, with juice
2 cups brown sugar
2 tablespoons caron starch 
1/2 teaspoon salt
mustard (doesn't say what kind or how much)

Preparation
Mix ingredients in sauce pan
heat to medium
stir constantly for 10 minutes
turn off heat and stir 1 more minute
pour over ham

Sour Cream Cookies

Ingredients
Cookies
1/2 up margarine
1 1/2 cups brown sugar
2 eggs
1 cup sour cream
2 1/2 cups flour (Grandma says use more, but doesn't specify how much more)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder 
Icing
6 tablespoons of browned butter
4 teaspoons hot water
2 cups powdered sugar
1 teaspoon vanilla

Preparation, Refrigeration, and Baking
Cookies
Combine all ingredients
Chill for 2 hours
Bake at 375 degrees about 9 minutes, until brown 
Icing
Combine all ingredients
Frost cookies while still warm

Notes/Memories
Makes 48 cookies 
There are two recipe cards, one with Rennie's name, one with Grandma's. On Grandma's card she notes: "Sometimes I add cherrys and nuts for a change" 

Rennie's Pineapple Cookies

Ingredients
cookies
1/2 cup shortening
3/4 cup white sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup drained pineapple - save juice from pineapple
frosting
3 tablespoons hot pineapple juice
6 tablespoons of butter or margarine (may not use all)
1 teaspoon vanilla
2 1/2 cups powdered sugar
walnut pieces 

Preparation
cookies
Mix together shortening and sugar. Add the eggs one at a time. 
Sift together the flour, baking powder, salt, soda
Mix dry ingredients into egg mix. 
Last, fold in the drained pineapple. 
frosting
Mix together hot pineapple juice, vanilla, powdered sugar, and margarine. Note--start with only 3 tablespoons of margarine, then continue to add until desired flavor and texture is reached. 

Baking Directions
Bake at 350 for about 8 minutes.
let cool, then frost. 
If desired, sprinkle walnuts on top. 

Notes/Memories
Makes 4-5 dozen
Grandma notes: "I don't use the nuts as I can't eat them" 

Mrs. J. W. Batchelor's Oatmeal Rasin Cookies

Ingredients
1 1/2 cups white sugar
1 cup butter or oleo (Grandma notes she used crisco and a 1/2 tsp salt)
3 eggs
1 teaspoon vanilla
2 cups oatmeal
2 cups flour
1 teaspoon baking soda
1 tsp cinnamon
1 cup cooked rasins
8 tablespoons rasin juice
nuts (optional) 

Preparation
mix all ingredients together

Baking Directions
bake at 350 degrees for 10 minutes or until golden brown

Notes/Memories
Grandma notes: "14 min. in my oven"

Strawberry Daiquiri (Ann Wilcox 1980)

Ingredients

• ice
• 1 - 6 ounce can frozen limeade
• 1 - 6 ounce can rum
• 1 small package of sweetened frozen strawberries
• 2 teaspoons of sugar if needed
• 1 egg if you want them foamy

Instructions

• fill blender with ice
• add ingredients
• blend

Almond Puff

Ingredients

• 2 cups flour
• 3 cups powdered sugar
• 3 eggs
• 1/2 cup butter
• 1/2 cup and 6 tablespoons margarine
• 3 tablespoons hot milk
• 2 teaspoon of almond extract
• water
• sliced almonds

Preparation
crust: 

• mix together 1 cup flour, 1/2 cup butter like pie crust
• add 2 tablespoons of water
• place on un-greased cookie sheet in 2 12/3 strips

filling:

• boil 1 cup water, 1/2 cup margarine, and 1 teaspoon almond extract
• add 1 cup flour
• stir until it forms a ball
• add the 3 eggs one at a time, stirring until smooth
• spread evenly on the two unbaked crusts

frosting:

• combine hot milk, 6 tablespoons margarine, 3 cups powdered sugar, 1 teaspoon almond extract

Baking Directions

• bake at 350 degrees  until golden brown, approximately 60 minutes
• let cool and frost
• top with sliced almonds

Hot Dish (1993)

Ingredients

• 1 or 1 1/2 pound ground beef
• 1 can Cream of Mushroom Soup
• either a can of corn, peas, or green beans, drained
• add a little milk
• 1 package of tater tots

Preparation

• put ground beef in bottom of 9x13 pan
• then spread soup over beef
• spread the vegetables
• cover in the tater tots 

Baking Directions

• bake on either 350 or 375 degrees until tater tots are golden brown and it is bubbling (30min-1hr)

Rennie Batcheler's No Peek Chicken

Tools

• tin foil
• 9x13 pan

Ingredients

• chicken--white meat and thighs, skin on 
• 1 cup rice (not instant)
• 1 can cream of mushroom soup
• 1 can cream of clery soup
• 1 1/4 cans milk
• mushroom as desired
• slivered almonds as desired
• 4 tablespoons oleo(margarine) 
• dry onion soup mix

Preparation

• place margarine in 9x13 pan
• melt and spread margarine in pan so it is well greased

• stir together the rice, mushroom soup, celery soup, and milk

• place chicken parts over rice mixture
• sprinkle dry onion soup mix over top and mushrooms and slivered almonds if desired.

Baking Directions

• cover pan with foil
• bake 2 1/2 hours at 325 degrees
• don't peek, but remove foil
• heat 1/2 hour uncovered, chicken will brown

Stovetop Goulash (1991)

Ingredients

• 1 pound hamburger
• 1 package Creamettes macaroni
• 1 - 16 ounce can of Hunt's Tomato Sauce
• onions as desired
• celery as desired
• 2 tablespoons margarine
• 2 tablespoons salt
• 1 tablespoon cooking oil

Preparation

• Saute onions and celery in margarine
• Add hamburger and brown
• Drain grease
• Add tomato sauce

• Add salt and oil to boiling water
• Add macaroni
• Cook until tender
• Drain

• Add macaroni to hamburger mixture
• Simmer