Eggnog Quick Bread

Mix up this quick treat for drop-in company!

2 eggs

1 c. sugar

1 c. dairy eggnog

1/2 c. margarine, melted

2 t. rum extract

1 t. vanilla

2 1/4 c. flour

2 t. baking powder

1/4 t. nutmeg

Beat eggs in a large bowl, then add next 5 ingredients, blending well.
Add remaining ingredients and stir until just moist. Pour into a greased
loaf pan and bake at 350 degrees for 45 to 50 minutes.

North Georgia Caviar

This will keep refrigerated in a plastic container for several days. It is good with corn bread or as a side item with hamburgers and hot dogs.

But best served with Tostitos Scoops.

2 (15-ounce) cans black-eyed peas, drained and rinsed

1 (15-ounce) can shoe peg corn, drained

1 (10-ounce) can Rotel tomatoes, drained

1 medium green bell pepper, chopped

6 whole green onions, chopped

1 (16-ounce) bottle Italian dressing

In a large mixing bowl combine the black-eyed peas, corn, tomatoes, bell pepper, onions, and dressing. Mix thoroughly. Refrigerate until ready to serve.

YIELD: ABOUT 8 CUPS

Peach Pie Quick Bread

First snowfall last evening. Two inches on the ground at 7 AM. Boys were up at 4:30 AM to take advantage of opening day of deer season. Joan prepared this quick bread to welcome them home.

Preparation: 10 Min., Cook: 8 Min., Bake 1 hr.

Cool: 25 Min.

Depending on the number of guests, you may need to double or triple this recipe. It's great served warm: expect a little crumbling when you slice it. It's also good at room temperature the next day and will slice beautifully.

1 cup chopped pecans
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. grated lemon rind
2 cups sugar
3/4 cup canola oil
3 large eggs
1 tsp. vanilla extract
1 (21 -oz.) can peach fruit filling
Cooking spray for baking

1. Heat chopped pecans in a small non-stick skillet over medium-low heat, stirring often, 5 to 8 minutes or until toasted.

2. Stir together flour and next 3 ingredients in bowl of an electric mixer. Whisk together sugar, oil, and eggs. Gradually add sugar mixture to flour mixture, beating at low speed until blended. Stir in vanilla. Fold in fruit filling and pecans just until blended. Pour batter into 2 (8-
x 4-inch) loaf pans coated with cooking spray for baking.

3. Bake at 350° for 45 minutes; shield with aluminum foil to prevent excessive browning, if necessary, and bake 15 more minutes or until a long wooden pick inserted in center comes out clean. Cool loaves in pan on a wire rack 10 minutes. Remove from pans to wire rack, and cool 15 minutes.

Yield: Makes 2 loafs

Pumpkin Pudding Cake

Very rich, and so easy!

3 eggs, beaten
1 cup sugar
1 teaspoon cinnamon
1 (32-ounce) can pumpkin
1/2 teaspoon ginger (optional)
1/2 teaspoon cloves
1 (14-ounce) can evaporated milk
1 (2-layer) white or yellow cake mix
1 stick butter, melted
1 cup walnuts or pecans, chopped

Whipped cream or ice cream


Mix eggs, sugar, cinnamon, pumpkin, ginger, cloves, and milk. Whisk until blended and pour into a greased or sprayed 9 x 13-inch pan. Sprinkle 1 package cake mix over top. Drizzle melted butter over top. Sprinkle wit chopped nuts. Bake at 350 degrees for 1 hour.

Serve with whipped cream or ice cream.

Lemon Garlic Chicken

Dip 4 boneless chicken breast halves (about 1 1/4 Ibs.) in 1/4 cup flour, shaking off excess. In nonstick skillet, melt 2 Tbsp. of margarine over medium-high heat and brown chicken, turning once. Stir in 1 envelope Lipton Recipe Secrets - Savory Herb & Garlic Soup Mix blended with 1 3/4 cups water and 2 Tbsp. lemon juice. Reduce heat and simmer covered 5 minutes or until chicken is thoroughly cooked.

Serve lemon garlic chicken with wild rice.

Taco Soup

Do not be put off by the list of ingredients. This recipe is OOH-SO-EASY. The most work you will have to do is to open cans for a hearty soup the whole family will love.


1 pound of ground beef
1 large onion, chopped
3 (15 1/2-ounce) cans Mexican-style chili beans, undrained
3 (15 1/4-ounce) can whole kernel corn, undrained
1 (15-ounce) can of tomato sauce
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles
2 (1 1/4-ounce) envelope of taco seasoning mix
1 (1-ounce) envelope Ranch-style dressing mix
1 1/2 cups water

Toppings: corn chips, shredded lettuce, chopped tomato, sour cream, shredded Cheddar cheese

1. Cook beef and onions in a Dutch oven medium-high heat until meat is browned and onions are tender, stirring until meat crumbles; drain.

2. Stir beans and next 7 ingredients into beef mixture; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

3. Spoon soup into bowls; top with desired toppings.

Makes - 3 1/2 quarts

Chicken and Artichokes

The temperature dipped into the low 60s. Joan did not want to see me sweater up over the grill. So we had chicken prepared inside instead of out. This one is easy. Five ingredients only. So "Gimme five."

4 boneless, skinless chicken breast halves

2 teaspoons olive oil

1 (14 1/2 ounce) can diced tomatoes with green peppers and onions

1/4 cup sun-dried tomato pesto

1 (14-ounce) can artichoke hearts in water, drained, quartered

Wash chicken, then sprinkle with salt and pepper to taste. In a large skillet over medium-high heat, heat olive oil, and cook chicken on both sides till nearly done. Remove chicken from pan, and set aside.

In same pan, cook tomatoes for 1 minute, stirring constantly. Add pesto, artichokes, and chicken. Cover and reduce heat. Simmer 5-10 minutes, or until chicken is done.