Recipes from the Bishop Overs Guild

ORANGE POKE CAKE

1 box Betty Crocker Super Moist White Cake Mix

1 1/2 cups water

2 Tablespoons vegetable oil

3 egg whites

1 box orange gelatin

1 cup boiling water

1/2 cup cold water

1 can mandarin oranges

1 container whipped cream

Heat oven to 350 degrees.

Make and cool cake as directed in a 13x9 pan.

Pierce cake all over with a fork.

In small bowl, stir gelatin and boiling water until smooth - stir in cold water. Pour over cake. Run knife around sides of pan.

Refrigerate for two hours.

Frost with whipped cream.

Garnish with mandarin oranges.

Can use any combination of gelatin and fruit.

Recipe by Sheila Eaglesome

GRANDMA'S RICE PUDDING

1 qt. milk

1/3 cup rice

pinch of salt

(in double boiler until rice is softening)

3 eggs beaten

1/3 cup sugar

vanilla

(add to milk and rice)

Pour into a quart casserole

Place in a pan of hot water about 1/2 inch up the side

Put a few pats of butter on top

Bake at 350 until set

Sprinkle with cinnamon

Recipe by Barbara Dunderdale

ICE CREAM COOKIES

1/2 cup and 1 Tbs. butter

1/2 cup confectioner's sugar

2 egg yolks (beaten)

2 tsp. vanilla

2 cups flour

Cream butter, egg yolks and sugar

Add flour and vanilla

Cream and mix well

Drop on ungreased cookie sheet

Decorate with 1/4 piece of a candied cherry

Bake 350, 15-20 minutes

RHUBARB-STRAWBERRY PIE

Mix:

1 1/3 cups sugar

1/3 cup flour

1/2 tsp. cinnamon

Mix lightly through:

2 cups cut-up rhubarb

2 cups sliced strawberries

Pour into pie shell and dot with 1 1/2 T. butter

Cover with top crust and sprinkle with sugar

Bake in 425 oven until brown and juice bubbles through slit.

40-50 minutes

Recipe by Dorothy Anderson

REFRIGERATOR CAKE

(NO BAKE CAKE)

1 box Graham crackers

1 box red Jello

1 jar applesauce

1 tub Cool Whip

Stir together applesauce and Jello

Place crackers on your choice of dish.

Spoon sauce between layers

Continue until as high as you wish

Cover with cool whip

Place in refrigerator overnight

To serve, slice and put on plates

Recipe by Jo Ann Porterfield

ANNE'S CARAMEL

PUFFED CORN

1 bag puffed corn (butter flavored)

1 stick margarine

1/4 cup corn syrup

1 cup brown sugar

1/4 tsp. baking soda

Preheat oven to 250

put puffed corn in roaster

stir together margarine, corn, syrup and brown sugar in saucepan

bring to boil - boil 5 minutes

add 1/4 tsp. baking soda and stir until mixture is "white."

pour syrup over corn in roaster and toss until all corn is covered

Bake 1 hour at 250 stirring every 10 minutes

Let cool and enjoy

Recipe by Kay Stahlman

CRANBERRY CASSEROLE

2 cups raw cranberries

3 cups tart apples peeled and sliced

1 cup sugar

topping: 1/4 cup melted butter

1/2 cup quick oatmeal

1/4 cup flour

1/2 cup chopped nuts

1/2 cup brown sugar

mix first 3 ingredients and put in baking dish

combine remaining ingredients and spread evenly over fruit

Bake 60 minutes at 350. Check at 45 minutes

Can be made day before and served at room temperature or hot.

Excellent with ham, chicken or turkey

Recipe by Marie Jim

BLUEBERRY MUFFINS

1 cup sugar

1/4 cup melted margarine

1 1/2 cup flour

1 tsp. cinnamon

1 tsp. nutmeg - optional

1 cup milk

1 egg

2 tsp. baking powder

1/2 tsp. vanilla

1/4 tsp. salt

1 cup blueberries

Mix all ingredients except blueberries

(mixture may be bumpy)

Fold in blueberries

Put liners (paper) into muffin tins - fill with batter and bake 375

25-30 minutes

SWEET POTATO BISCUITS

3/4 cup mashed, cooked sweet potatoes

2/3 cup milk* (or more, if necessary)

1/4 cup melted butter

1 2/3 cup flour

2 tsp. baking powder

3/4 tsp. salt

1 T. sugar

Combine sweet potatoes, milk and butter

Combine dry ingredients, then stir in sweet potato mixture, just until blended

On a lightly floured surface, knead dough until no longer sticky

Roll or pat to 1/2-inch thickness

Cut with 2 1/2-inch biscuit cutter dipped in flour

Place on lightly greased baking sheet

Bake until golden brown 10-15 minutes, 425 oven

Serve warm - makes 9 biscuits

Great with butter or honey

* Substitute orange juice for half of the milk, if desired.

Recipe by Dorothy Anderson

MARGE'S?RICE

1 - 8 oz. can mushroom pieces and stems, drained (reserve liquid)

1/4 to 1/3 cup butter

1 cup chopped onion

1 can of beef boullion

1/2 cup uncooked brown rice

1/4 tsp. black pepper

Sautefirst three ingredients, until onions are soft

Add remaining ingredients and simmer 5-10 minutes

Pour into ungreased 9x13 baking dish (distribute rice evenly)

and bake uncovered for 1 hour (or until rice absorbs almost all of the liquid - could take longer with brown rice) at 350

Recipe by Liz McIntyre

TEXAS CAVIAR

1 can black beans

1 can black-eyed peas

(drain and rinse)

1 can shoe peg corn

1 jar diced pimento - drained

2 T. chopped jalapeno pepper

1 cup chopped celery

Mix and add:

1/2 cup cider vinegar

1 cup oil

1 cup sugar

Recipe by Kay Stahlman

FOUR-CHEESE

PASTA FLORENTINE

prep: 20 min.

total: 45 min.

makes 4 servings

3 cups mostaccioli, uncooked

1 pkg. (10 oz.) frozen chopped spinach

4 oz. Philadelphia Cream Cheese, cubed

1 cup Breakstone's or Knudsen 2 percent milkfat, low fat cottage cheese

2 eggs

1 pkg. (8 oz. shredded, low-moisture, part skim mozzarella cheese

1/4 c. grated Parmesan cheese

Heat oven to 375

Cook pasta as directed on package; drain well

Place in large bowl

Add cream cheese; stir until melted

Stir in cottage cheese and eggs until well blended

Drain pasta

Add pasta to spinach mixture with mozzarella; mix lightly

Spoon into 8 or 9 inch square baking dish; top with Parmesan

Bake 25 minutes or until heated through

'CHEAPER BY THE

DOZEN' SPARERIBS

3 or 4 lbs. spare ribs

2 onions, sliced

2 tsp. vinegar

2 tsp. Worcestershire sauce

1 tsp. salt

1 tsp. paprika

1/2 tsp. red pepper

1/2 tsp. black pepper

1 tsp. chili powder

3/4 cup catsup

3/4 cup water

Select meaty spare ribs. Cut into servings or leave uncut.

Sprinkle with salt and pepper.

Place in roaster and cover with onions.

Combine remaining ingredients and pour over meat

Cover and bake in moderate oven (350) about 1 1/2 hours.

Baste occasionally turning spareribs once or twice.

Remove cover last 15 minutes to brown ribs.

Serves 6.

Recipe shared by Marie Jim, from ''Smoky Mountain Magic''

ANYTIME MEATBALLS

Makes 6 servings (3 meatballs each)

Prep: 10 minutes. Cook 10 minutes

Bake at 325 for 40 minutes

1 tablespoon olive oil

3/4 cup finely chopped onion

2 pounds lean ground beef

1/2 cup dry seasoned bread crumbs

2 eggs

1/2 cup milk

1 1/2 teaspoon dried oregano

1 1/2 teaspoons dried basil

1 1/2 teaspoons garlic salt

1 teaspoon seasoning salt

1 teaspoon Worcestershire sauce

1/2 teaspoon ground black pepper

1/3 cup ketchup

1/3 cup barbecue sauce

1/4 cup packed brown sugar

1 1/2 teaspoons distilled white vinegar pinch garlic salt

1. Heat oven to 325

2. Heat olive oil in medium-size skillet. Add onion; saute 10 minutes or until very tender.

3. Combine beef, crumbs, eggs, milk, oregano, basil, garlic salt, seasoning salt, Worcestershire, pepper and onion in bowl; lightly mix with wooden spoon or hands until combined but not overmixed.

4. Shape beef mixture into 2 inch meatballs. Arrange in single layer, not touching each other, in 15x10x2 inch baking pan.

5. Bake uncovered in 325 oven for 20 minutes.

6. Meanwhile, prepare sauce: Combine ketchup, barbecue sauce, brown sugar, vinegar and pinch of garlic salt in small saucepan. Heat over medium heat just until simmering.

7. Remove meatballs from pan to paper toweling to drain. Wipe out baking pan. Return meatballs to pan; cover with ketchup sauce. Cover pan tightly with aluminum foil.

8. Return baking pan to 325 oven and bake for 20 minutes or until meatballs are no longer pink in the center. (To keep meatballs warm up to a half-hour, decrease oven temperature to 200; place tightly covered pan in oven.)

Recipe shared by Wilma Twinam, from ''Busy Woman Cooks''