O'Hara Cookbook

Ingredients : 1 stick margarine 1 cup water 1/4 cocoa 1/2 cup vegetable oil 2 cups flour 2 cups sugar 1/2 tsp salt 1/2 cup buttermilk 2 eggs 1tsp baking soda 1 tsp vanilla Directions : Combine margarine, water, cocoa, and oil in saucepan. Bring to a boil and pour over a mixture of flour, sugar, and salt. Add buttermilk, eggs, baking soda, and vanilla to mixture. Blend and pour into greased and floured jelly roll pan. Bake 20 minutes at 400 degrees. Remove from oven and immediately pour brownie icing below. Brownie icing: 1 stick margarine 1/4 cup cocoa 1/3 cup buttermilk 1 box powdered sugar 1 tsp vanilla 1 cup chopped pecans Dash of salt Combine margarine, cocoa, buttermilk in saucepan and bring to a boil. Add powdered sugar, nuts, vanilla, and salt. Spread immediately over hot brownies. Peggy Kienberger Oglesby - Class of 1969

Ingredients : 8 oz. cream cheese (softened) 3/4 cup of sugar 1 large can of pineapple tidbits 1 package (10 oz) of frozen strawberries and juices 1/2 cup of chopped pecans (optional) 1 large carton of cool whip (8-10 oz) 2 sliced bananas Directions : Mix cream cheese and sugar. Add to other ingredients that have been mixed together. Put into a 9x13 pan. Freeze. Remove 15 minutes ahead of serving. Serves 10 -12. Can be re-frozen Lisa McNamara - Class of 1970

Ingredients : One 7-ounce pack of elbow macaroni 2 cups of small curd cottage cheese 1 cup pf sour cream 1 egg, slightly beaten 3/4 teaspoon of salt 8 ounces shredded American cheese Directions : Cook and drain the macaroni noodles. Combine cottage cheese, sour cream, egg, salt, and cheese. Stir in drained macaroni. Bake in grease 1.5 quart casserole dish in the oven at 350 degrees for 35 minutes or until firm. Samantha Simmons  -  Class of 2017

Ingredients : 1 carton of grape tomatoes (cut them in half) 3-4 cloves of garlic - pressed in pressure (or use garlic out of a tube) 5-6 green onions - chopped  Basil - fresh or dried - chopped A sprinkle of sugar Salt and pepper Directions : Mix together well and drizzle with EVOO Bake at 350 degrees for 35-45 minutes Crumble a log of goat cheese (large or small) Place cheese into a dish pour the hot tomato mixture over the cheese, let it melt and serve with crackers Anne Lueckenhoff Doerr  -  Class of 1971

Ingredients : 1 pound lean ground beef 1 small onion, chopped 4-5 cloves, garlic, minced 4 cups chicken broth 1 (15 oz.) can corn, drained 1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can chili beans in chili sauce 1 (14.5 oz) can diced tomatoes 1 (10 oz.) can diced tomatoes and green chilies 1 tablespoon chili powder 2 teaspoons cumin 1 teaspoon dried oregano Salt and pepper to taste Toppings of choice: sour cream, avocado, shredded cheddar... Directions for stove top version : In a large dutch oven or pot brown the ground beef and onions until meat is no longer pink. Add in the garlic and cook for 2 minutes. Add in remaining ingredients except for toppings. Cover with lid and simmer for 15 minutes. Serve with toppings of choice. Can also be simmered longer of desired, just stir occasionally. Directions for crockpot version : Place ground beef in the bottom of the crockpot and break up into small chunks. Add in all other ingredient...

Ingredients : 2 c. granulated sugar 2 c. all purpose flour 1/3 c. cocoa 1 tsp. baking soda 1/2 tsp. salt 1/2 c. butter or margarine 1 c. water 1/2 c. buttermilk or sour milk 2 eggs 1 tsp. vanilla 1 tsp. cinnamon Directions : Combine sugar, flour, cocoa, baking soda, and salt in a large mixing bowl. Mix well. Heat butter and water in saucepan until boiling. Pour over dry ingredients and mix. Beat in buttermilk, eggs, and vanilla. Pour thin batter in greased and floured 15x10 inch pan. Bake in 400 degree oven for 20 minutes or more. Cake is done when toothpick inserted in center comes out clean. Serve warm or cold. Makes 18 servings. Frosting : 1/2 c. butter 1/4 c. cocoa 6 T. milk 1 lb. powdered sugar 1 c. chopped nuts 1 tsp. vanilla In saucepan, combine butter, cocoa, and milk. Heat to boiling. Pour over sugar and nuts. Add vanilla. Mix well. Spread on hot cake. Dabney Mallory - Class of 2015

Ingredients : 1 - 9x13 brownie mix 16 Oreos, broken into chunks 1 cup marshmallow fluff 1 cup milk chocolate chips 4 Oreos, crushed Directions : Preheat oven to 350 degrees. Line 9x13 baking pan with foil and spray with non-stick baking spray. Make the brownie mix according to the package directions. Spread 1/2 the batter in the prepared pan. Drop the marshmallow fluff by spoonfuls over the brownie batter. Use a knife to swirl gently. Sprinkle the Oreo cookie chunks over the top. Spread the remaining brownie batter over the top. Bake for 28-30 minutes. Cool completely. Cut into 24 squares. Katie McCubbin - Class of 2017

Ingredients : 3-5 chicken breasts, cooked and then cubed 8 oz. of bowtie pasta, cooked 2 cans of cream of chicken soup 1 can of cream of celery soup 12 oz. of sour cream 1 1/2 boxes of stuffing mix 1 1/2 sticks of butter Directions : Mix together the soups, sour cream, cooked chicken, and cooked pasta. Pour into large baking dish. Sprinkle the top with the stuffing crumbs and seasoning mix from the box. Combine chicken broth and melted butter and pour over the stuffing mix. This dish may then be covered in foil, refrigerated until time to cook. To bake : Bake covered with fill at 350 degrees for about 45 minutes. Uncover then bake another 5-10 minutes to brown. H. Kat Soulis - Class of 1969

Ingredients : 1 cup flour 1/2 cup soft margarine 1 tablespoon water Mix like pie crust - flour and margarine first - to small sizes then add the water. On an ungreased cookie sheet spread down to form 2 long oblong shapes In saucepan, bring the following to a boil: 1 cup water 1/2 cup margarine Remove from heat and add 1 cup of flour - mix well - then add 3 eggs - one at a time - beating till smooth over each egg. Add 1/2 teaspoon of almond extract. Spread this mixture over your 2 oblong shapes - sealing the edges of first layer. Bake at 375 for 25 minutes Mix: 1 cup powdered sugar 1 tablespoon milk 1 tablespoon butter (margarine) 1 teaspoon almond extract Mix well and spread on top of cooled oblong shapes Peggy Kienberger Oglesby - Class of 1969

Ingredients : 3 cups flour 3 eggs 1 tsp salt 1/4 cup water 1 pt cottage cheese 1 beaten egg Salt and pepper Potatoes One loaf of french bread Directions : Pockets (3 cups flour, 3 eggs, 1 tsp salt, 1/4 cup water): Mix into a fine ball - divide into 6. Knead and roll out dough. Cut into 5 inch squares. Filling (1 pt cottage cheese, 1 beaten egg, salt and pepper): Kettle 3/4 full of water - bring to a boil then turn down heat. Simmer for 10 min and drain Fill each square with this mix then shape into pockets. Fill a 4 quart Potatoes: Peel some (as many as desired) and boil Croutons: One loaf of french bread -cut into 3/4 inch cubes. Deep fry in grease and season as desired When everything is done, place in a large bowl like so: Croutons Sour Cream & cottage cheese Potatoes Pockets Place in oven at 350 degrees. Cook for about 5 minutes Denise Crawford - Nurse/Librarian

Ingredients : 1 lb. of ground beef 1 bag of nacho cheese tortilla chips 2 cans chili beans Shredded cheddar cheese Taco seasoning Shredded lettuce Diced tomatoes Sour cream Directions : Ground hamburger in skillet. Drain grease and add taco seasoning and chili beans. Let simmer. Line tortilla chips on the sides and bottom of greased shallow casserole pan. Pour half of the ground mixture in the pan. Add a second layer of tortilla chips and then add the rest of the ground beef mixture. Top with shredded cheese and tortilla chips. Cover with foil and bake on 375 for about 20 minutes. Serve with sour cream, shredded lettuce and diced tomatoes on top if desired. Laurie Taylor - Class of 1986

Ingredients : 4 eggs 1/4 cup of milk 1/2 teaspoon of sugar 1/4 tablespoon of margarine 1 cup of water 2 cups of sugar 1 teaspoon of vanilla 1 drop of maple flavoring Directions: Take 4 eggs and crack them into a medium sized bowl. Add 1/4 cup of milk to the eggs. Add 1/2 of a teaspoon of sugar. Stir up with a wire wisk until the eggs form a homogeneous mixture (about 1 minute). Dip a piece of bread into the mixture. Turn the frying pan on medium and place about 1/4 of a tablespoon of margarine on the pan. Place the bread (with egg mixture) into the pan. Flip after about 1 minute. Continue flipping until the toast appears well cooked (about 3-4 minutes total). For the syrup: Place a pot on the stove and add about 1 cup of water. Turn the stove on high. Add 2 cups of sugar to the water. Bring to a boil. When it begins to boil, turn the burner off. Allow the sugary water to stand for 1 minute. Add 1 teaspoon of vanilla. Add 1 drop of maple flavoring. Steve ...

Ingredients : Red Hot buffalo sauce 2 packages of cream cheese Chicken Chunky blue cheese Chips Directions : Cut the chicken into chunks then cook the chicken on a skillet until fully cooked. Place cooked chicken into a bowl then pour the jar of chunky blue cheese. Then mix the chicken and the chunky blue cheese together. After mixing the chicken and the chunky blue cheese together, add the cream cheese and Red's buffalo hot sauce to the bowl. Then mix all together. After mixing all ingredients together, place the dip into a oven safe cooking pan/bowl. Then preheat the oven to 350 degrees and cook the dip for 25 minutes. Lastly, let the dip cool then eat with chips! Melissa Sayer - Class of 2015

Ingredients : 4 chicken breasts 1 can of cream of chicken soup 1 cup of sour cream 1 sleeve of Ritz crackers 1/2 stick of butter Directions : Bake the chicken breast for 1 hour at 350 degrees, then cut up the chicken into small pieces, add the soup and sour cream and put in a 9x13 baking dish. Melt the butter in a small sauce pan and add the crushed up sleeve of Ritz crackers, layer the cracker mixture on top of the chicken and bake for 20 minutes longer. Enjoy!! Connie Surprise Kramer - Class of 1969

Ingredients : 2 - 32 ounce original V-8 juice 1 can tomatoes Cut up stew meat and brown Slice carrots, celery, and onion (add any other vegetables if you like) Directions : Mix all of the above and simmer Add salt and pepper to taste Peggy Barker - Class of 1969

Ingredients : 2 1/2 tablespoons flour 1 cup cream or milk 1/2 stick butter or margarine Large can pineapple chunks, drained 12-14 small pastel marshmallows 1 cup sour cream 2 bananas, sliced Green grapes and nuts (optional) Directions : Make a paste by melting butter, stir in flour until smooth. Add cream and continue stirring over low heat until thickened. Pour mixture over sour cream, add pineapple chunks and marshmallows. Mix thoroughly; cover bowl and let stand in refrigerator at least 12 hours, stirring once. Just before serving, add bananas, grapes and nuts if desired Sue Mashburn Cerny - Class of 1969

Ingredients : 1 bunch seedless grapes Directions : Put grapes into freezer for 2 hours Jack Baker - Class of 1969

Ingredients : 1 lb. ground beef 1 medium onion chopped 1 can of Ro-Tel tomatoes 1 can of white corn 1 can of navy beans 1 can of kidney beans 1 can of black beans 1 can of pinto beans 1 package of taco seasoning 1 package of dry ranch salad dressing and seasoning mix 2 cups of water Garnish with shredded cheese, sour cream, tortilla chips Directions : Brown ground beef. Mix in taco and ranch seasoning mixes. Add the 6 cans, undrained. Add water. Let it simmer. Jim Montiel - Teacher

Ingredients : 1 stick of butter 2 cups of sugar 1/2 cup of milk *Boil above ingredients for 1 minute Add: 3 tablespoons of cocoa 1 tablespoon of peanut butter 1 teaspoon of vanilla 3 cups of oatmeal *Drop by spoonful on to waxed paper Lisa McNamara - Class of 1970

Ingredients : Chicken Breast - 1 per person Savory cream cheese - 1 to 2 tablespoons per chicken breast Bacon - 1 slice per chicken breast Favorite seasonings - sprinkle on both sides of wrapped chicken Pam or other cooking spray Toothpicks - 2 per chicken breast Aluminum foil A pan Directions : Take thawed out chicken breast and butterfly it, leaving it slightly connected. Spoon cream cheese into center of chicken on one side and fold chicken back on itself. Season both sides of chicken. Wrap chicken in bacon; may need 2 pieces depending on how much bacon you desire personally. insert toothpicks into chicken to ensure that the bacon stays on and the cream cheese stays in. Maria Deodtman - Class of 2005

Ingredients : 2lbs. of frozen hash browns 1/2 cup of margarine 1 teaspoon of salt 1/2 teaspoon of pepper 1/4 cup of frozen onions 1 can cream of chicken soup 1 pint (16 oz) of sour cream 2 cups of shredded cheese Directions : Mix all of the above ingredients into a bowl. Spread in a 9x12 glass dish Bake in a oven at 350 degrees for 45 minutes - 1 hour. Lisa McNamara - Class of 1970

Ingredients :   1 deep dish frozen pie crust  1 cup of sugar  1/3 cup of flour  1 cup of heavy whipping cream  Cinnamon and butter to top the pie  Directions :  Mix together 1 cup of sugar and 1/3 cup of flour together.  Then stir in 1 cup of heavy whipping cream .   Pour mixture into crust and dot the top with butter and sprinkle cinnamon on top.  Jenny Rahija - Class  of 2003