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1.      Crowd Pleasing Creamy Casserole, made by Al and Sandra Dudley

2.      Grape Nut Pudding, made by Bill Cheetham

3.      Pork Pie, made by Laura Bedard

4.      Chocolate Roll made by Madeleine Pattershall

5.      Lemon Luscious Bars made by Madeleine Pattershall

6.      Spinach-Cheese Squares made by Madeleine Pattershall

7.      Meatballs and Sauce made by Madeleine Pattershall


1.  Crowd Pleasing Creamy Casserole:


Preparation time: 15 minutes plus refrigeration

Baking time: 1 hour

2 cups cubed ham

1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained

2 cups (8 oz.) Shredded Sharp Cheddar Cheese

1 pkg. (6 oz.) seasoned croutons

4 eggs, beaten

2 cups milk

1 cup mayonnaise

2 tablespoons flour

2 teaspoons Dry mustard

2 teaspoons Dried basil leaves


Mix ham, broccoli, cheese and croutons. Spoon into 13 x 9 inch baking dish.

Mix remaining ingredients. Pour over ham mixture; cover. Refrigerate 1 hour or overnight.

Bake at 375° F, uncovered, 1 hour or until thoroughly heated.

Serves: 8

Note: I have used turkey ham and light mayonnaise very successfully.



2.  Grape-Nut Pudding:


Baking time:  1 hour

1 quart skim milk (may use whole)

6 eggs

1/4 t. nutmeg

1/2 t. cinnamon

2/3 cup sugar

3/4t. vanilla

3/4 cup Grape-Nuts cereal


Grease a 9 x 9 inch glass baking pan.  In a mixing bowl, using a wire whip, combine all ingredients except the Grape-Nuts. 

Pour the mixture into the prepared pan.  Sprinkle the Grape-Nuts over the top.

Bake at 350 degrees until set, approximately 1 hour.  Serve warm or cold.

Serves: 6-8



3.  Pork Pie:


1 Pillsbury frozen piecrust

1 Lb ground Pork

Sauté pork in fry pan

Add onion flakes

Add salt, pepper, cumin all spice to taste.

Cook over low heat and taste add more spices if needed.

Remove from heat

Add 10 crushed unsalted crackers to mixture

Drain and add pork mixture on to piecrust in medium glass pie plate

Either cover with piecrust or prepare and cover with mashed potatoes;

Dot with butter

Cook in 350 oven until golden brown.



4. Chocolate Roll: (From James Beard’s “How to Eat Better for Less” Cookbook)

Cake: (there is no flour in this cake)
6 oz. semisweet chocolate squares (can use chocolate chips)
3 tablespoons strong coffee (or 1 teaspoon instant coffee plus 3
tablespoons water)
1 teaspoon of pure vanilla extract
5 large eggs, separated
3/4 cup granulated sugar
1/4 tsp. salt (optional)

1-1/2 cups heavy or all-purpose whipping cream
1/3 cup confectioners’ sugar

Garnish: Unsweetened cocoa powder.

1. Heat oven to 350°F.  Butter a 15-in. x 10-in. x 1-in. jellyroll pan.
Line with wax paper; butter the paper.
2. Heat chocolate, coffee and vanilla in the top of a double boiler set
over simmering water until chocolate melts.  Remove top of double boiler
from heat and let the chocolate cool slightly.
3. While chocolate cools, beat egg yolks and granulated sugar in large
mixer bowl at medium-high speed, until mixture is pale and thickened.
With mixer at low speed, beat in the cooled chocolate until blended.
4. Beat egg whites in another large mixer bowl at medium-high speed,
until foamy.  Add the salt and beat to soft peaks.  Fold 1/3 of the egg
whites into the chocolate mixture to lighten.  Gently fold in the
remaining egg whites, just until blended.
5. Spread the batter in prepared pan.  Bake 20 minutes, or until a
toothpick inserted in center of cake comes out clean.  [Rotate the pan
after 10 minutes.]
6. When cake is done, cover it with a clean, damp kitchen towel; let
stand for 20 minutes.  (Put the kitchen towel in top of covered steamer,
over simmering water to dampen it.) 
7. Make filling: In large mixer bowl, beat cream and confectioners’ sugar
at high speed to stiff peaks.
8. Cut 2 sheets of wax paper (18” to 20” long); lay side by side,
overlapping about 3 inches.  Sprinkle the wax paper with unsweetened
9. Invert the pan on prepared wax paper and carefully remove the pan and
peel off the wax paper from the cake.  Trim any crisp edges off the cake.
10. Spread the filling over the cake.  Use the wax paper to guide the 10”
side (short side) of the cake and roll it jellyroll fashion.  Don’t worry
if the cake cracks – the unsweetened cocoa will hide them.
11. Transfer the cake, seam side down, to a serving platter.  Dust top
with unsweetened cocoa.
12. Cover with plastic wrap and refrigerate until serving time.



5.  Lemon Luscious Bars:

(From “1980 Chelmsford Friends of the Library Cookbook”

Mix together: 2 cups of flour and 2 sticks of butter
Place mixture on bottom of a 9” x 13” baking dish.  Bake at 350°F for
25-30 minutes.  Cool.

Mix together:
1 – 8-oz package cream cheese, softened
2 cups Cool Whip
1 cup confectioners’ sugar
Spread mixture on top of cooked crust. 

Then spread 1 can lemon pie filling on top of above mixture.
Spread 2 cups whipped cream on above mixture.
Sprinkle with ½ cup chopped walnuts. 
Garnish with maraschino cherries (optional). 
Refrigerate until ready to serve. 
Serves fourteen.


6.  Spinach-Cheese Squares:

9” x 13” pan, greased.
Bake at 350 degrees F for 15 minutes; 325°F for 45 minutes.

1-1/2 cups fresh chopped parsley (or 8 tsp. dried parsley)
1 – 10-oz. package chopped spinach, thawed and drained
1 bunch scallions, chopped
Dash salt (optional)
Dash pepper
Dash of garlic powder (optional)
Dash of dill weed (optional)

1/2 lb Ricotta cheese
1/2 lb Cottage cheese
1/4 lb Feta cheese, crumbled
1/2 cup Parmesan cheese, grated
1/2 cup Cheddar cheese, grated
4 eggs

Mix cheeses and eggs together well, then add greens and spices.

Bread Dough:
2-1/4 cups Bisquick
2 eggs
1 Tablespoon oil
1-1/4 cups milk

Blend well.  Pour half of dough mixture into bottom of pan, spreading
evenly.  Bake at 350 degrees F for 10 minutes to set.  Remove from oven
(may allow to cool slightly) and spread cheese/greens mixture evenly over
set dough.  Pour remaining dough mixture evenly on top and bake at 350°F
for 15 minutes; 325°F for 45 minutes.

If you want a thicker crust, use:
    3 cups Bisquick
    3 eggs
    1-1/2 Tablespoons oil
    1-1/2 cups milk

Any favorite bread dough or phyllo dough sheets may be substituted for
the Bisquick mixture.



7.  Meatballs And Sauce:

2 packages of frozen meatballs from Alpine Butcher Shoppe in Chelmsford
(It is not necessary to thaw the meatballs before adding them to the
sauce; just add another 30 to 40 minutes to the cooking time.)

2 – 28-oz. can crushed tomatoes
1 – 6-oz. can tomato paste
1 cup Burgundy wine (optional) OR 1 cup water
4 tablespoons olive oil
2-3 cloves fresh garlic, crushed in garlic press
Salt and pepper to taste
2-3 shakes of dry basil
1-2 bay leaves
2-4 shakes of dry oregano
1-3 shakes of red pepper flakes (optional)
2-4 tablespoons grated Parmesan cheese

Sautee the garlic in the olive oil until clear but not browned. Add the
crushed tomatoes, tomato paste and wine or water. Stir in the spices and
the Parmesan cheese; add the meatballs. Simmer for 1 to 2 hours. Serve
over your favorite pasta.




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