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,Jfk i K»l , tts- l '?3«KwC *r>v ' . Cheese Dollars 1/2 lb. sharp cheese, grated 1 stick margarine 1 c. plain flour 1/2 t. dry mustard 1/2 t. salt Mix together. Roll until diameter is the size of a quarter. Wrap in waxed paper and refrigerate an hour or more. Slice 1/4 in. thick and bake @ 350° until golden brown. Beth English Vienna Gini’s Oyster Stew (Feeds a crowd) 48 oz. oysters, undrained 2 1/2 c. fresh sliced mush rooms 1 c. chopped celery 1 c. chopped green onion 1/2 c. butter, melted 1/2 c. all purpose flour 2 c. chablis 1 1/2 T. chicken bouillon granules Let us all be mindful of our many blessings! mm mm (/<>(( cun/ yoiwfimuly Taa&L 1 c. whipping cream 1/4 c. grated parmesan 1/4 t. thyme 1/4 t. nutmeg 1/4 t. pepper Drain oysters, reserv ing liquid. Cook vegeta bles in butter. Reduce to low. Add flour, stir and cook 1 minute. Add oyster liquid, wine and boullion. Cook over medium heat, stirring until thick and bubbly. Stir in oysters, cream & all remaining ingredients. Cook over low heat until oysters curl and soup is heated thoroughly. Serve with French bread & salad. Beth English Vienna Bleu Cheese Biscuits - Savannah 1 c. bleu cheese, softened 1/2 c. butter, softened 1 c. flour 1/2 c. nuts, chopped 1/2 c. nuts, finely chopped Cream butter & cheese. Add flour and nuts. Roll into balls by teaspoon, then roll balls in finely chopped nuts and bake @ 350° for 15 min. Beth English Vienna Thanksgiving Blessings & Cookbook, November 1999 Fresh Mushroom Soup 4 T. butter ’ 1 lb. fresh mushrooms, chopped 1 medium onion, chopped 2 T. flour 2 1/2 c. beef broth 2 1/2 c. water 3/4 c. half & half 1/2 t. salt 1/4 t. pepper 2 t. Worcestershire 1/2 c. sherry In a large saucepan, melt butter. Saute' mushrooms & onion until softened. Stir in flour. Add beef broth & water. Cook until thickened, about 5 min., then puree mixture in blender. Add half & half & remaining ingredients. Blend thoroughly. Heat, but do not boil. Beth English Vienna Monkey Bread 4 cans buttermilk biscuits 1 c. sugar 2 t. cinnamon 1 1/4 c. brown sugar 1 1/4 stick margarine 1 c. chopped pecans Cut raw biscuits into quarters. Roll in sugar and cinnamon mix ture. Layer in greased tube pan. Sprinkle nuts between layers. Boil brown sugar and margarine for 1 min. Pour over biscuits. Bake 30-35 min. @ 350°. Let stand 10 min. in pan before turning over. Pull pieces apart and enjoy. Peggy Massey Byromville Baked Beans ‘N Beef 1 1/2 lb. ground beef 1 green bell pepper 2 small onions 1 - 3 lb. can pork & beans 1/2 c. ketchup 1 t. mustard 3/4 c. Karo syrup 4 T. brown sugar 1 T. Worcestershire sauce Brown first three ingredients and drain. Stir everything together and pour in 9 x 13" casserole dish. Bake @ 350° for 45 min. to 1 hr. Peggy Massey Byromville Our Favorite Meatloaf 1 1/2 lb. ground beef 1 small onion, chopped 1 egg 1 can tomatoes ft chilies 2/3 c. quick cooking oatmeal Mix all ingredients together and place in loaf pan. Bake @ 375° for approximately 45 minutes. Peggy Massey Byromville PAGE 15