BAND BOOSTER COOKBOOK PERFECT MOTHER’S DAY GIFT

AUTHOR: HARPER

BAND BOOSTER COOKBOOK PERFECT MOTHER’S DAY GIFT

North Pontotoc Attendance Center Band Boosters, helping to raise funds for band expenses and uniforms, has put together a cookbook called “Potluck: Super Simple Cooking.”

Janet Wise, treasurer of the Band Boosters, says the book is available from any band member or parent, and can be ordered by mail for $5, plus $2 for shipping and handling. Send check or money order to NPAC Band Boosters, 1340 HWY 346, Pontotoc, MS 38863.

With about 110 recipes listed in the index, the 65-page book is spiral-bound with soft cover.

“This is our first attempt at a cookbook and we are pretty pleased with the final product, considering that we did it all including binding…. It would make a wonderful Mother’s Day gift because of the quick-and-easy recipes included,” Janet wrote.

And the book is being sold for a good cause. I haven’t had a chance to try the recipes yet, but they look good.

EASY CHEESY LEMON BARS

Amy Smith

1 package lemon cake mix

1/2 cup butter, melted

3 eggs

1 can lemon frosting

1 8-ounce package cream cheese

Combine cake mix, butter and 1 egg. Stir until moist. Pat into 13×9-inch pan greased on bottom only. Blend frosting into softened cream cheese – reserving 1/2 cup for frosting bars. Add 2 eggs to remaining frosting mixture. Beat 2 to 5 mintues. Spread over bars. Bake at 350 degrees for 30 to 40 minutes. Cool. Frost. Cut into bars.

LEMON BAKED CHICKEN

Ryan Dillard

3-pound broiler/fryer cut in pieces

2 tablespoons margarine

1/2 teaspoon garlic

1/2 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon paprika

Melt margarine; add other ingredients. Place chicken in pan, skin side up, and put margarine mixture on top. Bake at 350 degrees for about 1 hour, basting once during baking time.

MEXICAN SALAD

Corn chips or tostado chips

Lettuce, torn into bite-size pieces

Tomatoes, chopped

Onions, chopped

Chili – with or without beans – heated

Shredded Cheddar cheese

Place each ingredient in serving dish, and layer for individual servings in the order listed above. Amounts vary, depending on the number of people you have to serve.

PECAN STICKS

Janet Wise

1 stick butter

3 cups flour

4 tablespoons powdered sugar

1 teaspoon vanilla

1 cup pecans

1 tablespoon water

Cream butter, sgaur, and water. Add flour, mixk well. Add vanilla and pecans. Roll to 1/4-inch thickness and cut into 2-inch strips. Bake at 350 degrees until light brown.

EASY COOKIES

First National Bank

1 box cake mix, any kind you choose

1 8-ounce carton nondairy whipped topping, thawed

1 egg

Powdered sugar

Combine cake mix, whipped topping, and egg. Mix well. Drop by teaspoon fuls into sugar. Roll into balls. Place on ungreased cookie sheet and bake at 350 degrees for 12 to 15 minutes. For chewier cookies, bake 9 to 12 minutes.

JAMIE’S EASY COOKIES

Jamie Graham

1 box cake mix

2 eggs

1/2 cup oil

Mix together and drop by teaspoonfuls on on ungreased cookie sheet. Nuts, chocolate, chips, or raisins may be added to taste, if desired.

(One of the above cookie recipes may be theone Lerell Greene was seeking when she called me recently. The recipe she wanted was for cookies made from a cake mix. She said it ran in the Journal Food Section a year ago or longer, and it made such good cookies, but she has lost her recipe. If you cake-mix cookie recipe that is different from the above, please mail a copy to me at P.O. Box 909, Tupelo, MS 38802, or call Lerell at 840-1803.

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