PEANUT CHICKEN

1-1/2 cups chopped cocktail-type peanuts
1/4 cup corn starch
2 t salt
1/2 t sugar
2-1/2 cups peanut oil
2 T dry sherry wine
2 egg whites, lightly beaten
2 whole chicken breasts cut in small pieces

Combine corn starch, salt and sugar.  Add wine and mix.  Stir into the lightly beaten egg whites.  Dip chicken pieces into egg white mixture to coat and roll in peanuts.  Drop 8 or ten pieces of chicken at a time into 375 degree oil.  Fry 2 to 3 minutes turning until all sides are golden brown.  Drain on paper towels.  Serve hot.  Chicken slices can be dipped ahead of time and kept in the refrigerator or freezer on a cookie sheet.  To use as a main dish, make the slices twice as large and double the cooking time.

This is really good.  The kids like to smother these with ranch and/or Frank's hot sauce. 

BEEF AND TOMATO RIBS

2-3 pounds meaty beef short ribs, trimmed
3 T flour
1 t paprika
1 t salt
1/8 t. pepper
2 cans (8 oz each) tomato sauce
1/2 small onion, ch opped
1 cup water
1 t caraway seeds
2 cups wide noodles or curly noodles cooked and drained

Coat meat with mixture of flour, paprika, salt, and pepper.  In a shallow 3 quart baking dish arrange ribs in a single layer.  If possible keep ribs from touching.  Bake at 425 for 25 minutes.  Pour off fat.  Mix 1 can tomator sauce with onions and water and pour over ribs.  Sprinkle with caraway seeds.  Reduce oven to 325 and badk 1 - 1-1/2 hours or until tender.  Remove meat to bed of noodles on large serving platter.  Skim any fat from baking dish and add sauce to remaining 1 can tomato sauce and bring to boil.  Spoon sauce over emat and noodles.  Serves 6.

This recipe is okay.  The ribs turned out a little tough.  Flavor was all right though.

BANANA SMASH

4 cups sugar
6 cups water
5 ripe bananas
2 T concentrated lemon juice or juice of 2 lemons
2 small cans frozen orange juice
2 quarts lemon-line soft drink
1 36oz can unsweetened pineapple juice

Boil sugar and water 5 minutes.  Cool completely.  Mash bananas in blender with lemon juice.  Dilute orange juice as directed on cans.  Mix all ingredients together except lemon-lime drink.  Fill containers 3/4 full and freeze.  Before serving, thaw until mushy.  Spoon into glasses to about 1/2 full and fill with lemon-lime soft drink.  Serve with straws and spoons.

This is a great drink, and I just recently made this for Steven's b-day party 'cuz it's one of his favorites.  I'll still be keeping this one in the file! 

SKILLET STROGANOFF

1-1/2 pounds sirloin steak
4 T flour
3/4 t salt
1/8 t pepper
2 T salad oil
3/4 cup finely chopped onion
1/2 pound fresh mushrooms, sliced
2 t worcestershire sauce
1 can condensed cream of celery, chicken, or mushroom
1 cup sour cream
2 T chopped pimiento
1-1/3 cups Minute Rice
1-1/3 cups beef bouillon

Cut steak into thin strips.  Coat with flour, salt, pepper.  Brown quickly in oil.  Add onions, mushrooms; saute over low heat till lightly browned.  Add worcestershire sauce, soup, sour cream.  Bring to boil.  Add pimiento, rice to bouillon.  Make well in center of meat mixture.  Pour in rice.  Cover.  Bring to boil.  Simmer about 5 minutes.  Serves 6.

I left out the pimiento and served this over wide noodles instead of using rice.  This is probably the best beef stroganoff I've ever made, not too oniony, just the right amount of mushrooms, sauce really good.  This is a definite keeper.  Thanks, mom, for this recipe!

MARBLED TOP MELTAWAYS

1 cup margarine
1 cup sugar
1 T milk
1 t vanilla
2 cups sifted flour
1/2 cup chopped walnuts

Cream margarine and sugar.  Blend in milk and vanilla.  Add flour and walnuts and blend well.  Spread in a 9" x 13" ungreased baking dish.  Bake at 325 for 35 minutes or until light brown.  Sprinkle immediately with:

1/2 cup semi-sweet chocolate morsels
1/2 cup butterscotch morsels

Let stand 5 minutes.  Spread to make a marbled frosting.  Cut into bars after chocolate is nearly cold.

The frosting is great on this, but the cookie part is a little too crumbly, hard to cut and keep together, so messy but good.

BEANS & WIENERS HAWAIIAN

2 T margarine
1/4 cup chopped onion
1/3 cup chopped green pepper
1 can (1 lb. 4/2 oz) pineapple chunks
1 package wieners cut into chunks
2 T vinegar
1 T soy sauce
1/3 cup catsup
1/3 cup brown sugar (packed)
1 can (1 lb. 15 oz) pork and beans

Saute green pepper, onion, pineapple, and wiener chunks in margarine.  Simmer 5 minutes.  Add pineapple syrup, vinegar, soy sauce, catsup, and brown sugar.  Heat until bubbly.  Pour pork and beans into baking dish.  Add pineapple mixture.  Stir gently to blend.  Bake in 350 oven for 30 minutes.  Serve with Chinese noodles if desired.

This is pretty tasy.  It would be also good using the Lil Smokies instead of the hot dogs.  I served this as an appetizer in bowls, and it was gone!

BROCCOLI IN CHEESE SAUCE

1 bunch broccoli (about 2 lbs or 2-10oz frozen packages
1 can Campbell's cheedar cheese soup
1/4 cup milk
dash of nutmeg
2 t buttered bread crumbs
4 slices cooked bacon

Cook, drain vegetable.  Place in 1-1/2 quart shallow baking dish.  Stir soup.  Blend in milk, nutmeg.  Pour over vegetable.  Top with crumbs.  Bake at 350 for 20 minutes.  Add crumbled bacon.  Serves 6.

Hey, cheese makes any vegetable better!  No problem polishing this casserole dish off, no veggie leftovers.

PUNCH

1 quart cranberry juice
1 cup pineapple juice
1 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
sugar to taste
2 quarts ginger ale

Combine all five juices in a punch bowl and sweeten to taste.  Chill for at least one hour.  Add ginger ale just before serving.  Makes 24 servings.

First of all, this recipe is on a Xmas card cut out in the shape of a recipe card.  Evidently it's from a 1982 card from my Uncle Bernie and Aunt Dorothy!  She wrote "Excellent" on it, and yes it is.  If you need a punch recipe, this is certainly a fine one!