The Riverton Utah Stake Relief Society Cookbook

Cook

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Book

Original Publication Date
September 2008

Online Edition Last Updated
November 2009


Table of Contents

Table of Contents        3

Breakfast        18

Belgian Waffles        19

Breakfast in a Cookie        19

Breakfast Burritos        20

Butterscotch Pull-A-Parts        20

Christmas Brunch Mock Soufflé        21

Cinnamon Toast Bake        21

Coffee Cake, Cherry        22

Coffee Cake, Cinnamon        23

Creamed Eggs on Toast (Easter Morning Treat)        23

French Toast        23

French Toast, Holiday Morning        24

Muffins, Blueberry (All-American)        24

Muffins, Blueberry (Chandler’s Favorite)        25

Muffins, Bran        25

Muffins, Brown Sugar        26

Muffins, Christmas Cranberry        26

Muffins, Coffee Cake        27

Muffins, Lemon-Nutmeg        27

Muffins, Pumpkin-German Chocolate Chip        28

Oatmeal, Baked        28

Oatmeal Packets, Instant        29

Oaty Meal (Missionary Favorite)        29

Pancakes I        29

Pancakes II, Fly Off the Plate        30

Pancakes, Buttermilk (Maggie Cakes)        30

Pancakes, German I        31

Pancakes, German II        31

Pancakes, Pumpkin        31

Pancakes, Pumpkin Puff        32

Pancakes, Swedish        32

Pancakes, Whole Wheat        33

Potatoes, Dutch Oven        33

Quiche        33

Syrup, Apricot        34

Syrup, Gr-Grandma’s Homemade Maple        34

Waffles        34

Appetizers, Relishes, Pickles, & Miscellaneous        36

Artichoke Dip        36

Artichoke Dip, Hot        36

Artichoke Dip, Hot Cheesy        36

Avocado Dip        37

Bacon Wrapped Water Chestnuts        37

Bean Dip, Bonnie’s        37

Cheese & Crackers        38

Cheese Ball        38

Chex Muddy Buddies        38

Chex Mix Christmas Treat        39

Craisin Salad        39

Cranberry Relish        39

Fruit Dip        40

Fruit Pizza        40

Guacamole        40

Guacamole Dip        40

Granola I        41

Granola II, Homemade        41

Herb Blend        42

Knox Blocks        42

Lettuce Wraps        42

Pineapple Cream Cheese Ball        43

Popcorn, Caramel-Pretzel Nut        43

Popcorn (Homemade Cracker Jacks)        44

Popcorn, Mother Goose        45

Popcorn, Peanut Butter        45

Pumpkin Seeds, Toasted        45

Salsa        45

Salsa, Cranberry        46

Salsa, Fresh        46

Salsa, Papaya Avocado        47

Salsa, Southwestern        47

Salsa, Tropical (for Grilled Chicken or Fish)        47

Salsa Verde        48

Sausage Dip (Super Bowl)        48

Seven Layer Dip        48

Strawberry Freezer Jam        49

Stuffed Mushrooms        49

Stuffed Mushrooms (with Cream Cheese)        49

Survival Bars        50

Sweet Pickle Relish, Mom's        50

Texas Caviar        51

Warm Mexican Dip        51

Soups, Salads, & Sauces        52

7-up Salad        52

Ambrosia Fruit Salad        52

Blueberry Jello        53

Bowtie Chicken Pasta Salad        53

Broccoli Salad        53

Caesar Dressing        54

Caesar Salad Dressing        54

Chicken Alfredo Sauce (Better than the Olive Garden)        54

Chicken, Chickpea & Pasta Stew        55

Chicken Marinade, Grilled        56

Chicken Noodle Soup, Homemade        56

Chicken Pot Pie Soup        57

Chicken Salad        57

Chicken Salad, Cafe Rio Style        58

Chicken Soup, Cream of        59

Chicken Soup, Salsa        59

Chicken Tortilla Chowder        60

Chicken Tortilla Soup, Max & Erma's        60

Chili I        61

Chili II        62

Chili Verde        62

Chili, Wendy’s Style        62

Chinese Chicken Salad        63

Chowder, Bacon Corn        63

Chowder, Carrot        64

Chowder, Clam        64

Chowder, Midwest        65

Cool Whip/Yogurt Salad, Peg’s        65

Dutch Lettuce Salad        65

Egg Drop Soup        66

Fiesta Salad        66

Fruit & Gorgonzola Green Salad        67

Fruit and Nut Tossed Salad        67

Greek Salad        68

Hamburger Soup        68

Hollandaise Sauce        69

Hot Dog Stew        69

Italian Peasant Soup        69

Mini-Meatball Soup        70

Minestrone Soup        71

Mock Raspberry Jam        71

Noodles, Homemade        72

Pasta, Homemade        72

Pasta with Brie        72

Pear Gorgonzola Salad        73

Potato Cheese Soup I        73

Potato Cheese Soup II        73

Potato Soup, Chunky        74

Sarah Salad        74

Rice Soup, Grandma Kramer’s        75

Spaghetti Sauce        75

Spinach Salad I        76

Spinach Salad II        76

Spinach Salad III        76

Spinach Salad, Strawberry        77

Spinach Tortellini Salad        78

Strawberries & Feta with Balsamic Vinaigrette        78

Summer Chicken Salad        79

Taco Salad        79

Taco Soup        80

Tomato Soup, Autumn Harvest        80

Tomato Soup, Cora's Bottled        80

Tortilla Soup        81

Toscana Soup (Olive Garden)        81

Toscana, Zuppa (Olive Garden)        82

Turkey Noodle Soup        82

Yoga Salad        83

White Chile        83

White Chili, Creamy        84

Main Dishes & Sandwiches        85

Asparagus, Bacon, & Cheese Pasta        85

Barbeque Sandwiches        85

Barbequed Burger, Marilyn Broomhead’s        85

Beef Oscar        86

Calzone        86

Canasta Casserole, Elizabeth Monson's        87

Chef’s Home-Style Surprise (College Student’s Favorite)        87

Chicken, Alice Springs (Outback Steakhouse Style)        87

Chicken, Apricot (Catalina)        88

Chicken, Aztec        88

Chicken, Bacon Wrapped        88

Chicken Broccoli Casserole        89

Chicken, Brown Sugar        89

Chicken, Café Rio Style        89

Chicken, Cilantro-Lime        90

Chicken for Company        90

Chicken Crescent Casserole        91

Chicken Enchiladas I        91

Chicken Enchiladas II        92

Chicken Enchiladas (American Style)        93

Chicken Escalante        93

Chicken, Famous Grilled        93

Chicken, Grandma’s Pepper        94

Chicken, Grilled Lemon & Sage        94

Chicken, Hawaiian        95

Chicken, Italian        95

Chicken, Lemon Pepper        96

Chicken, Marinated (& Peanut Sauce)        96

Chicken, Microwave Breaded        97

Chicken, Mom’s Pineapple        97

Chicken, Paprika        97

Chicken Penne, Mexican        98

Chicken, Poppy Seed        98

Chicken Roll Ups        99

Chicken & Spaghetti, Baked        99

Chicken, Sweet & Sour        100

Chicken, Sweet & Sour Barbequed        100

Chicken, Lorraine Fukumitsu Teriyaki        101

Chicken Teriyaki Marinade        101

Chili Cheese Dog (Wienerschnitzel)        101

Chop Suey, Sheila’s        102

Cobb Salad Turkey Burgers with Oven Fries        102

Confetti Rice        104

Corn Dogs        104

Dog Wrapped in a Pig (Pancetta) with Italian Salsa        105

Doritos Casserole        106

Enchiladas, Mexican        106

French Dip Sandwiches        107

German Rouladen        107

Ham Fried Rice        108

Hamburger (Tasty pan Fried Beef Patties)        108

Jambalaya        108

Lasagna        109

Lasagna, Slow Cooker        109

Little Smokies        110

Meatballs, Cranberry        110

Meatballs, Georgia’s        110

Meat Loaves, Aunt Ann’s Saucy Little        111

Meat Pie, Savory        111

Mock Tamale Casserole        112

Moroccan Meatballs over Couscous        113

Pasta with Cream Sauce        113

Poppy Seed Ham Rolls        114

Pork Barbacoa        114

Pulled Pork – Master Recipe        114

Pulled Pork/Apricot Hoagies        115

Pulled Pork & Green Chile Roll-Ups        116

Roast, Sunday Slow Cooker        116

Salmon with Lemon Dill Sauce,  Poached        116

Salmon, Pecan Crusted        117

Shepherd’s Pie        117

Shredded Beef – Master Recipe        118

Shredded Beef, Bean, & Corn Fajitas        119

Shredded Beef – French Dips        119

Shredded Beef – Lo Mein        120

Shredded Beef – Philly Sandwiches        120

Shredded Beef – Southwestern Sandwiches        121

Shrimp, Sesame Orange        121

Shrimp with Garlic & Lemon        122

Sloppy Joes        122

Sloppy Joes Meat Sauce        123

Spareribs, Oven BBQ        123

Sweet & Sour Ribs/Chops        124

Three Pepper Pasta        124

Turkey, Barbecued        124

Turkey-Broccoli Casserole        125

Turkey Rice Casserole        125

Zucchini & Chicken Quiche        126

Vegetables        126

Baked Beans I        127

Baked Beans II        127

Bean Soup, Senate        128

Black Beans, Yellow Rice, Tomato, Lime Vegetarian Casserole        129

Broccoli Casserole I        129

Broccoli Casserole II        130

Butternut Squash with Pecans & Blue Cheese        130

Corn, Creamed        130

Green-Beans & Basil, Fresh        131

Italian Seasoned Vegetables        131

Mexican Rice        131

Peas & New Potatoes, Creamed        132

Potatoes & Zucchini Bake        132

Potatoes with Cream Cheese, Mashed        133

Potatoes, Roasted Red        133

Potatoes, Sky Blue        133

Refried Beans        134

Squash with Blueberries, Baked        134

Squash, Cheesy        135

Squash, Summer        135

Sweet Potato Casserole        135

Tomatoes, Cheese Topped Grilled        136

Zucchini-Parmesan Supreme        136

Zucchini, Stuffed & Barbequed        137

Zucchini, Zippy        137

Breads, Rolls, & Pastries        138

Apple Cheddar Bread        138

Arab Bread        138

Banana Bread        138

Bread        139

Bread in a Bag        139

Breadsticks        140

Breadsticks, Easy        140

Butterhorns        141

Cheese Biscuits, Red Lobster Style        142

Cheesy Bread Loaf        142

Cinnamon Pull-Apart Bread        143

Cinnamon Rolls I        143

Cinnamon Rolls II        144

Cinnamon Rolls III        145

Coconut Bread, Joan’s        147

Cornbread, Amazing Buttermilk        148

Cornbread (like Marie Callender’s)        148

Corn Bread, Quick        149

Danish Pastry        149

Flour Tortillas        150

Focaccia Bread        150

Hamburger & Hot Dog Buns, Homemade        151

Monkey Buns        151

Multigrain Bread        151

Navajo Tacos        152

Oatmeal Bread, Kathy’s        153

Onion Dumpling, Mom’s        153

Pizza Crust, Easy        153

Poppy Seed Bread        154

Pumpkin Bread, Streusel Top        154

Reese’s Cup Bread        155

Rolls, Butterhorn (Grandma’s)        155

Rolls, Caramel (So Good!)        156

Rolls, Cheese (Cheese Bombs)        156

Rolls, Crescent        157

Rolls, Dinner        157

Rolls, Orange        158

Rolls, Orange (Mama’s)        158

Rolls, Spanish        159

Streusel        159

Stuffed EGGStravaganza        160

Whole Wheat Bread        160

Whole Wheat Pizza        160

Zucchini Bread        161

Cakes, Cookies, & Confections        163

Notes for Cookies:        163

Baker’s Easy Cookie Bars        163

Banana Chocolate Chip Cookies        164

Banana Cookies        164

Banana-Nut Cake        165

Black Midnight Cake        165

Brownies        165

Brownie, Diamond Applesauce        166

Brownies, Blonde        167

Brownies, Fantastico        167

Brownies, Out of This World        168

Brownies, Hershey’s Best        168

Brownies, Suzie’s        169

Brownie Trifle        169

Brownies, Turtle        169

Butter Cookies, Old Fashioned        170

Cake Mix Cookies        170

Caramel, Christmas Chewy        171

Carrot Cake (the good one)        171

Cheesecake, Cherry Bars        172

Cheesecake, German Chocolate        172

Cheesecake, No Bake        172

Cheesecake, Peppermint Chip        173

Cheesecake, Raspberry Bars        174

Cherry Macaroons        174

Chocolate Chip Cookies (as good as Mrs. Fields)        175

Chocolate Chip Cookies, Best Ever        175

Chocolate Chip Cookies, Ultimate        176

Chocolate Sheet Cake (Texas Sheet Cake)        176

Congo Squares        177

Cookie Squares        177

Danish Dessert Cake        178

Deluxe Grahams        178

Frosting, Buttercream        179

Frosting, Chocolate        179

Frosting, Cream Cheese        179

Frosting, German Chocolate        180

Frosting, Lemon Swirl        180

Frosting, Orange        180

Frosting, Peanut Butter        181

Fudge        181

Fudge Filled Bars        181

Fudge, Hot        182

Fudge Sauce, Hot        182

Fudge, Peanut Butter        182

Fudge Pudding Cake        183

Fudge Pudding Cake, Mom’s Double        183

German Sweet Chocolate Cake        184

Ginger Creams        185

Gingerbread Cookies, Mrs. Jonas’        185

Haystacks        186

Jello Cake        186

Lemon Bars/Butter Cake/Chocolate Cake        186

Lemon Bundt Cake, Susan Bills        187

Lemon Drop Cookies        187

Lemon Poppy Seed Cake        188

Moon Cake        188

No Bake Cookies        188

No Bake Cookies (Coconut)        189

Oatmeal Chocolate Chip, Coconut, Cookies        190

Oatmeal Cookies, Aunt Lynne’s Molasses        190

Oatmeal Cookies, Old Fashioned        191

Paradise Cake        191

Peanut Butter Bars        192

Peanut Butter Bars & Frosting        192

Peanut Butter Chocolate Chip Cookie Bars        192

Pineapple Upside-Down Cake        193

Pumpkin Cake        193

Pumpkin Cake with Lemon Curd        194

Pumpkin Cookies        194

Ranger Cookies        195

Red Velvet Cake        195

Rolo Mint Cookies        196

Snickerdoodles        196

Soft Chocolate Parfait Cookies        197

Sugar Cookies, Old-fashioned        197

Turtle Cake        197

Waffle Iron Cookies        198

Wacky Cake        198

Zucchini Chocolate Cake        199

Desserts & Pies        199

Almond Roca Squares        200

Apple Crisp I        200

Apple Crisp II        200

Apple Crisp, Food Storage        201

Apple Crumb Pie        201

Apple Dumplings        202

Apple Pie Filling, Bottled        202

Banana Sour Cream Pie        203

Chocolate Éclair Dessert        203

Chocolate Éclair Pie        204

Chocolate Mousse        204

Chocolate Pudding Dessert        205

Cream Puffs        205

Fresh Fruit Pie        206

Frozen Strawberry Dessert        206

Fruit Cobbler        207

Grasshopper Dessert        207

Honey Milk Balls        207

Ice Cream, Fried        208

Ice Cream, Grandma’s Homemade        208

Ice Cream, Root Beer        209

Ice Cream, Strawberry        209

Ice Cream Sandwich Cake        209

Indoor S’mores        210

Insulin Shock        210

Key Lime Pie        210

Mint Sandwiches        211

Mounds Bars        212

Oatmeal Carmelitas        213

Peanut Brittle        213

Peanut Butter Pie        214

Pie Crust        214

Pink Peppermint Pie        214

Pumpkin Spice Bars        215

Raspberry Rice Krispies        215

Rice Pudding (Baked)        216

Rice Custard Pudding        216

Strawberry Pie (or Peach, or Raspberry)        217

Super Kiss (Like Rice Crispy Squares)        217

Taffy, Panguitch Molasses        218

Toffee Almond Sandies        218

Beverages        219

Cranberry Citrus Warmer        220

Fruit Punch        220

Jamba Juice        220

Lemon Drink (Wedding Punch)        221

Limeade, Mexican        221

Orange Eggnog Float        221

Orange Julius        221

Root Beer, Grandpa’s Homemade        222

Smoothies        222

Tomato Juice (V8 Juice)        223

Treasure Punch        223

Wedding Punch        223

Yogurt Smoothie        224


Breakfast

Belgian Waffles

        From the kitchen of Megan Sorenson

6 Eggs (Separated)

1 tsp Vanilla

6 Tbl Butter or Margarine (Melted)

2 Cup Flour

1 tsp. Salt

2 Cup Milk

Beat egg whites to stiff peaks.

In a separate bowl, beat egg yolks until very light; add vanilla & butter to egg yolks; add milk to the egg mixture; add salt & flour to the mixture very slowly; beat well.

Fold egg whites into the mixture.  Bake in Belgian waffle iron & top with strawberries and whipped cream.

Breakfast in a Cookie

        From the kitchen of Alicia Clayton

1/3 Cup Whole Bran Cereal

¼ Cup Orange Juice

¾ Cup Butter (Gently Softened)

¼ Cup Sugar

1 Egg

¼ Cup Honey

½ tsp Vanilla

1 Cup Flour (Unsifted)

1 tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

1/3 Cup Powdered Milk

2 tsp Grated Orange Peel (Optional)

1 Cup Regular Oatmeal (Non-Instant)

1 Cup Chopped Nuts (Optional)

1 Cup Raisins

Combine bran & orange juice; set aside.  In a separate bowl cream butter, sugar, & egg; beat until light.  Blend in honey, vanilla, & bran mixture.

Combine dry ingredients; add orange peel & oatmeal; stir into creamed mixture.  Add nuts & raisins.

Drop by teaspoon on greased cookie sheet. Bake @ 350° for 10-12 minutes or until golden brown.  Yield:  4 dozen.

Store in plastic container, serve with milk for a nutritious breakfast on the go.

Breakfast Burritos

        From the kitchen of Bryce Lawrence

2 tsp Oil

3 Eggs

2 Tbl Milk

1 Cup Frozen Hash Browns (Browned)

1 Tbl Green Chilies

½ Cup Grated Cheese

1 Tortilla

2 Tbl Dried Minced Onion (Soak in Water ‘til soft)

In frying pan heat oil; whip eggs with milk; stir in hash browns, onions, & green chilies.

Warm a tortilla in the microwave for 20 seconds; put 1/3 Cup filling on tortilla; top with cheese; roll into Burrito; microwave for 30 seconds.

Serve with Salsa.

Butterscotch Pull-A-Parts

        From the kitchen of Jan Griffiths

Grease bottom of Bundt or angel food pan.

Drop in 16 to 20 frozen Rhodes rolls.

Sprinkle with:

1 Cup Brown Sugar

1 Cup Chopped Nuts (Optional)

1 Pkg Regular (Non-Instant) Butterscotch Pudding

Pour 1 Cube Melted Butter over this Mixture.

Cover with towel & set in oven and leave overnight.

Next Morning, remove towel, and bake @ 350°F for 30 minutes.

Immediately turn out.  It is gooey, so be sure to place on a plate with sides.

Christmas Brunch Mock Soufflé

        From the kitchen of Chris Mickelson

6 Eggs

3 Cup Milk

12 Slices Bread (Cut off Crusts & Butter Both Sides)

1 Lb Ham, Bacon, or Sausage (Cubed, Crumbled, or Ground)
(
Whatever you like!  However much you want!)

½ Lb Cheddar Cheese (Grated)

½ Lb Jack Cheese (Grated)

Mix eggs & milk together; set aside;

Put layer of bread in the bottom of a 9”x13” pan, a layer of meat topping, and ½ the grated cheese.  Then make another layer of Bread, meat, cheese.  Salt & pepper just a little.

Pour egg mixture over the top; cover with plastic; put in the refrigerator overnight.

Bake @ 350° for 40-48 minutes; time will vary depending on the pan, (light, dark or glass pan).  Serve & ENJOY!

Alternative:

        From the kitchen of Jan Griffiths

Use a Dutch Oven; everything can be prepared at home & placed in a cooler; cut bread into cubes, substitute Little Smokies for the meat; place bread & cheese in Dutch Oven then pour egg mixture over bread-n-cheese.

Use Little Smokies to make a design on top, don’t forget you can poke them straight down to create dots.

Cinnamon Toast Bake

        From the kitchen of Maryanne Van Den Berghe

1 Loaf Good Bread (Whole Wheat is Great)
Sliced And Cut Into Large Chunks (~3”)

8 Eggs

2 Cup Half-n-Half

1 Cup Milk

1 Tbl Sugar

1 tsp Vanilla

½ tsp Cinnamon

¼ tsp Ground Nutmeg

Dash of Salt

Combine all ingredients except bread; coat a 9”x13” pan with cooking spray; place the bread chunks evenly in the pan, then pour the egg mixture evenly over the bread coating all the pieces; cover with foil or plastic wrap and refrigerate overnight.

In the morning remove the cover and spread praline topping evenly over the top of the bread.

Bake uncovered @ 350° for 40 minutes. Serve with maple syrup and a dollop of whipped cream (optional) on top.

Praline Topping:

2 Sticks Butter (Very Soft But Not Melted)

1 Cup Brown Sugar

1 Cup Pecans

2 Tbl Corn Syrup

½ tsp Cinnamon

½ tsp Nutmeg

Combine all ingredients in a small bowl.

Coffee Cake, Cherry

        From the kitchen of Colleen Van Wagoner

Cake:

¼ Lb Margarine or Butter

1 Cup Sugar

2 Cup Flour

2 tsp Baking Powder

1 Egg

~¾ Cup Milk

1 Can Cherry Pie Filling

Cream butter & sugar; add flour sifted with baking powder.  Add 1 egg + enough milk to make 1 Cup; beat together.

Spread on ungreased broiler pan or cookie sheet (10”x15”).  Cover with pie filling (I like to make my own & use twice as much).

Topping:

¼ Lb Margarine (Melted)

1 Cup Flour

1 Cup Sugar

Mix together & sprinkle over cherry mixture.

Bake @ 350° for 30-40 minutes.

Note:  If you use twice the filling be sure to use a broiler pan.  Otherwise it runs over pretty badly.

Coffee Cake, Cinnamon

        From the kitchen of Monica Steiner

Cake:

¾ Cup Sugar

1 Egg

1 tsp Butter or Margarine or Oil

2 Cup Flour

2 tsp Baking Powder

Pinch Salt

1 Cup Milk

Topping:

~1½ Cup Brown Sugar

~2 tsp Cinnamon

1 Cube Butter or Margarine (Cut into Small Pieces)

Mix cake, batter will be very thick.  Spread in greased 9”x13” pan.

Mix cinnamon & brown sugar together; keep brown sugar lumps; sprinkle over batter; dot with butter pieces.

Bake @ 350° for 25 minutes.  Serve warm or cold.

(The surface of the cake will be very textured and uneven.)

Creamed Eggs on Toast (Easter Morning Treat)

        From the kitchen of Melanie Hansen

1 Cube Butter

~½ Cup Flour

~4-5 Cup Half-n-Half (or Milk)

Salt & Pepper (to Taste)

8-10 Eggs (Boiled, Peeled, & Chopped)

In a fry pan melt one square butter add flour to make a rough or "ball"; gradually pour in Half-&-Half while you are stirring with a whip until it is a thick cream; add salt & pepper (I like to add season salt) & eggs.

Warm through and serve over toast.

French Toast

        From the kitchen of Nathan Dodge

Mix 3 Eggs into a bowl

Add ½ Cup Milk

Optional:

Sprinkle Nutmeg, or Cinnamon, or Both into Batter

1 Tbl Sugar

½ tsp Vanilla

Dip bread into mix and cook until golden brown.

Serve with Syrup or Powdered Sugar

French Toast, Holiday Morning

        From the kitchen of Connie Bertoch

1 Cup Brown Sugar

½ Cup Butter (Melted)

3 tsp Cinnamon

3 Tart Apples, Peeled, Cored, & Thinly Sliced

½ cup Dried raisins, or Cranberries

1 Loaf French Bread (Cut into 1” Slices)

6 Large Eggs

1½ Cup Milk

1 Tbl Vanilla

Combine brown sugar, butter, & 1 tsp cinnamon in a 9”x13” pan.  Add fruit, toss & coat.  Spread evenly over the bottom of the pan.  Arrange slices of bread on top.  Mix milk, eggs, vanilla, & 2 tsp cinnamon until well blended.  Pour mixture over bread soaking completely.  Cover & refrigerate 4-24 hours.

Bake covered with foil @ 375° for 40 minutes.  Uncover & bake 5 minutes or until golden brown.  Let stand 5 minutes, serve with hot syrup & jam.  Yield:  12 Servings.

side until golden brown.  Serve immediately.

Muffins, Blueberry (All-American)

        From the kitchen of Jan Griffiths

1½ Cup Sugar

¾ Cup Butter or Shortening

3 Eggs

3 Cup Flour

¾ tsp Salt

4 tsp Baking Powder

¼ tsp Cinnamon (Ground)

½ tsp Nutmeg (Ground)

1½ Cup Milk

1 tsp Vanilla

1 Qrt (2 6-Oz Pkg) Fresh Blueberries

Preheat Oven to 350°; cream together the sugar & butter until fluffy; add the eggs & beat until just combined.

In a separate bowl, mix together the flour, salt, baking powder, & spices; add these combined dry ingredients to the sugar-butter-egg mixture a little at a time, mixing well after each addition; add the milk & vanilla; gently fold in the blueberries.

Pour the batter into the muffin tin or cupcake liners; bake @ 350° for 20-30 minutes, or until golden; makes about 18 muffins.

Muffins, Blueberry (Chandler’s Favorite)

        From the kitchen of Allison Wood

2 Eggs (Beaten)

1 Cup Milk

2/3 Cup Oil

½ tsp Vanilla

1 tsp Grated Lemon Rind; Yellow Part Only

2 2/3 Cup Flour

1 Tbl Baking Powder

1½ tsp Salt

½ Cup Sugar (Rounded)

1½ Cup Blueberries

½ Cup Butter

½ Cup Sugar

Whip together eggs, milk, oil, & vanilla; add lemon rind; add flour, baking powder, salt, & ½ cup sugar; mix well and add blueberries; (fresh are always best, but frozen are yummy, too.)

Pour the batter into the muffin tin or cupcake liners; bake @ 350° for 15-20 minutes, or until golden; makes about 18 muffins.

Melt butter in small bowl; place remaining sugar in another small bowl; when muffins are done, remove from tins & place on cooling rack; tip the tops of each muffin into butter, then into sugar.

Muffins, Bran

        From the kitchen of Elisa Smith

1½ Cup Sugar (a little less)

½ Cup Shortening (a little more)

2½ Cup Flour

1 Cup All Bran Buds (Soaked in 2 Cup Boiling Water)

2 Eggs

2½ tsp Baking Soda

2 Cup Buttermilk

2 Cup All Bran Cereal

½ tsp Salt

Mix together sugar & shortening. Add & mix in everything except bran buds to be added slowly at the end.

Makes ½ gallon (I mix up the whole thing in a big container & then bake a couple a day so I can eat them fresh & warm).

Bake @ 425° for 15-20 minutes.

A favorite during pregnancy to help keep things moving

Muffins, Brown Sugar

        From the kitchen of Lori Koller

½ Cup Butter

1 Cup Brown Sugar

1 Egg

2 Cup Flour

1 tsp Soda

¼ tsp Salt

1 tsp vanilla

1 Cup Milk

Combine all Ingredients; mix well; fill lightly greased muffin pans 2/3 full.

Sprinkle brown sugar on unbaked muffins before cooking.

Bake @ 350° for 12-15 minutes.

Makes 12-16 Muffins

Muffins, Christmas Cranberry

        From the kitchen of Jan Griffiths

1 Cup Raw Cranberries (Chopped)

½ Cup Sugar

2 Cup Flour

¾ tsp Baking Soda

¼ tsp Salt

¼ Cup Sugar

1 Egg (Beaten)

¾ Cup Buttermilk

¼ Cup Shortening (Melted)

Mix cranberries & ½ cup sugar; let stand overnight.

Sift together flour, baking soda, salt, and ¼ cup sugar.  In separate bowl, mix together egg, buttermilk, & melted shortening.  Add all at once to sifted dry ingredients; add cranberry mixture & stir.

Fill greased muffin tins 2/3 full; bake @ 400°F for 20 minutes.  Yield: 16 Muffins.

Each muffin contains 122 calories, 3g fat, 21g carb, 108 mg sodium, ½mg cholesterol, 25% calories from fat.

Muffins, Coffee Cake

        From the kitchen of Shannon Fletcher

1½ Cup Flour

½ Cup Sugar

2 tsp Salt

¼ Cup Butter

1 Egg (Beaten)

¾ Cup Milk

Sift dry ingredients together; cut in shortening; mix egg & milk; add to dry ingredients.

Topping:

¼ Cup Brown Sugar

¼ Cup Pecans (Chopped)

1 Tbl Flour

1 tsp Cinnamon

1 Tbl butter

Mix topping ingredients; place ½ the batter in greased muffin tins; sprinkle topping on batter and cover with more batter.

Bake @ 350° for 20 minutes.  Yield: 12 Muffins.

Muffins, Lemon-Nutmeg

        From the kitchen of Penny Bowler

½ Cup Butter or Margarine

½ Cup Sugar

2 Eggs (Beaten)

½ Cup Milk

2 Cup Flour

2 tsp Baking Powder

½ tsp Nutmeg

Cream sugar & butter together; add eggs one at a time and mix well; add remaining ingredients.

Bake @ 350° for 20 minutes; Yield 12 Muffins

Glaze:

3 Tbl Sugar

2 Tbl Lemon Juice

Heat together until sugar dissolves; brush on tops of hot muffins

Muffins, Pumpkin-German Chocolate Chip

        From the kitchen of Mary Anne Hair

24 Paper-Liners for Muffin Pans (2½”)

1 Pkg (18.25 oz) Plain German Chocolate Cake Mix

1 Can (15 oz; 1¾ Cup) Pumpkin

2 Eggs

1 tsp Ground Cinnamon

1 tsp Vanilla

1 Cup Semi-Sweet Chocolate Chips

Place rack in the center of the oven; line muffin cups with papers.

Combine all ingredients (except chocolate chips) in a large bowl; blend with an electric mixer for 1 minute on low; scrape down & blend on medium for 2 minutes; fold in chocolate chips; spoon into cups 2/3 full.

Bake @ 350° for 20-25 minutes or until they spring back when lightly pressed with finger and/or a toothpick comes out clean; cool on a wire rack for 5 minutes; using a dinner knife lift muffins out of pan & place on the wire rack to cool for 15 minutes.

Note:  Store the muffins, wrapped in foil, plastic wrap, or cake saver, at room temperature for up to 1 week,.  Can also freeze them, wrapped in foil for up to 6 months; thaw the muffins overnight on the counter before serving.

Oatmeal, Baked

        From the kitchen of Connie Bertoch

6 Cup Oatmeal

1 Cup Sugar

1 Cup Brown Sugar

2 tsp Salt

2 Cup Milk

1 Cup Oil

Cinnamon to Taste

4 Eggs (Slightly Beaten)

Mix all together.  Grease 9”x13” Pan.  Bake @ 350° for 30-35 minutes or until set & browned.

Oatmeal Packets, Instant

        From the kitchen of Lori Berrett

To make individual packets blend ½ cup of whole oatmeal until powdery. Into each of the 10 packets (individual Ziploc sandwich bags work well) combine the following ingredients:

¼ Cup un-powdered oats

2 Tbl Powdered Oats

1/8 tsp Salt

1 tsp (Brown) Sugar (optional)

Close the top and store in a dry place.

        Microwave directions for cooking:

Empty packet into microwaveable bowl.  Add 2/3 cup water or milk; microwave on HIGH about 1½ minutes; stir & serve.

Conventional directions for cooking:

Empty packet into pan; add ½ cup boiling water; cook and stir over heat until thickened.

Makes 10 packets of instant oatmeal

Oaty Meal (Missionary Favorite)

1½ Cup Cheerios (or Store-Brand Equivalent)

1 tsp Sugar

¾ Cup Whole Milk

Pour cheerios into bowl; sprinkle sugar over top; add milk; stir and serve.

Alternate Method

Try adding the milk first and then the sugar :-)

Pancakes I

        From the kitchen of Jan Griffiths

2 Cup All-Purpose Flour (stirred or sifted before measuring)

¼ Cup Sugar

1 Tbl + 1 tsp Baking Powder

1 tsp Salt

2 Large Egg (slightly beaten)

¼ Cup Vegetable Oil

~1 Cup Milk

Combine dry ingredients.

Stir in egg, oil, & enough milk for batter to pour easily.

Mix lightly to blend.

Preheat greased griddle on Medium for 2 minutes.

Cook a test cake, use it to absorb excess grease & confirm heat setting.

Cook until bubbles stop popping on one side & around edge; turn & brown the other side.

Cook remaining pancakes using ~1/4 cup of batter for each.  Serves 4-6

Pancakes II, Fly Off the Plate

        From the kitchen of Elisa Smith

1 Cup Flour

1 Tbl Baking Powder

1 Tbl Sugar

¼ tsp Salt

1 Large Egg (Lightly Beaten)

1 Cup Milk

2½ Tbl Sour Cream

2 Tbl Butter (Melted)

Combine first 4 ingredients in large bowl. Mix other ingredients with wire whisk until frothy; add to dry mixture stirring until smooth.

Pour ¼ Cup batter onto griddle or frying pan until bubbles appear & then flip.

Makes ~1 dozen.

Pancakes, Buttermilk (Maggie Cakes)

        From the kitchen of Marylou Rimmasch

(Our friend's dog was Maggie and he would feed the leftover pancakes to her…hence the name Maggie cakes.)

Sift together:
3½ Cups Flour
4 tsp Sugar
1 tsp Salt
1 tsp Baking Soda
½ Cup Wheat Germ

Mix together and add to dry ingredients:
3 Eggs
1 Quart Buttermilk

Mix and add while stirring:
¼ Cup Melted Butter

Cook as usual

Pancakes, German I

        From the kitchen of Elisa Smith

½ Cup Butter

6 Eggs

1 Cup Flour

2 Tbl Sugar

1 Cup Milk

1½ tsp Salt

In 9”x13” cake pan, melt butter until bubbles appear. Pour batter into hot butter.

Bake 20 minutes @ 450°. Serve with powdered sugar, syrup & fruit.

(German pancakes look different, they come up high on the sides but are so yummy!)

Pancakes, German II

        From the kitchen of Megan Sorenson

1 Cup Milk

1 Cup Flour

6 Eggs

½ tsp Salt

3-5 Tbl Butter

Place butter into a 9”x13” pan in the oven to melt.  Don’t forget about it and burn it!

Mix milk, eggs, flour, & salt well.  Pour into pan with the melted butter.

Bake @ 450° for 15-20 minutes.  Watch them puff up like mountains!

Pancakes, Pumpkin

        From the kitchen of Julie Van Den Berghe

1¼ Cup Flour

2 Tbl Sugar

2 tsp Baking Powder

½ tsp Cinnamon

½ tsp Ground Ginger

½ tsp Salt

1/8 tsp Nutmeg

Pinch Ground Cloves

1 Cup Milk

6 Tbl Canned Pumpkin Puree

2 Tbl Butter (Melted)

1 Egg

Whisk flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg & cloves; set aside

In a separate bowl, stir together milk, pumpkin puree, butter, & egg; fold mixture into dry ingredients. Yield: 8-10 Pancakes.

Pancakes, Pumpkin Puff

        From the kitchen of Megan Sorenson

2 Cup Flour

2 Tbl Sugar

4 tsp Baking Powder

1 tsp Salt

1 tsp Cinnamon

2 Cup Milk

1 Cup Pumpkin

4 Egg Yolks (Slightly Beaten)

¼ Cup Margarine (Melted)

4 Egg Whites (Stiffly Beaten)

Combine all except egg whites; mix well; fold in egg whites.

Use 1/3 Cup batter for each pancake.  Makes ~16 large pancakes

Sauce:

1½ Cup Apple Juice

1 Cup Brown Sugar

1 Cup Corn Syrup

¼ Cup Margarine

1 tsp Lemon Juice

¼ tsp Cinnamon

¼ tsp Nutmeg

Bring to a boil and simmer.  Makes ~2½ Cups.

Pancakes, Swedish

        From the kitchen of Marylou Rimmasch

6 Eggs (Beaten)

1 Cup Flour

½ tsp Salt

2/3 Cup Sugar

2 Cup Milk

Beat eggs, then add flour, salt, & sugar; mix well; add milk.

Cook as you would crepes.

Pancakes, Whole Wheat

        From the kitchen of Clo Dillman

1 Cup Whole Wheat Flour

½ tsp Salt

½ tsp Baking Powder

¼ tsp Baking Soda

1½ Cup Milk or Soymilk

Stir flour, salt, baking powder, & soda together; add milk & stir to remove lumps; spoon small amounts of batter on lightly oiled heated griddle or skillet.

Cook until bubbles form; turn with spatula & cook second side until golden brown.  Serve immediately.

Potatoes, Dutch Oven

        From the kitchen of Jan Griffiths

1 Lb Sausage

1 Onion (Chopped, Optional)

1 Green Pepper (Chopped, Optional)

6-8 Potatoes (Unpeeled, Diced)
(For faster cooking boil potatoes ahead of time)

6 Eggs

1½ Cup Cheese (Grated)

1 Pint Salsa (Optional)

Brown Sausage, onion, & green pepper in bottom of the Dutch Oven & cook until onions are soft; add potatoes, brown & cook until heated through (~15 minutes); add eggs, scramble, mixing all ingredients together; top with cheese and bake for 10 minutes, or until cheese melts, to allow all flavors to saturate mixture.

Add salsa before topping with cheese or hold it out & add it to individual servings to taste.

Quiche

        From the kitchen of Jan Griffiths

6 Egg (well beaten)

2 Cup Milk

2 Cup Grated Cheese (Swiss, Cheddar, or any combination)

2 Tbl Onion (Chopped)

½ tsp Salt

Dash of Pepper

Any meats or vegetables you like (bacon bits, ham, sausage, chicken, mushrooms, green peppers, olives, broccoli, cauliflower, asparagus, etc.)

Combine all ingredients.

Bake @ 350° in a pie shell for 40-45 minutes or until firm.

Syrup, Apricot

        From the kitchen of Sammy Kennedy

Boil Apricots until cooked thoroughly – Extract Juice.

9 Cups Apricot Juice

¼ Cup Lemon Juice

Small Box Pectin

8 Cup Sugar

2 Small Box Apricot Jello

In a large pot combine juices & pectin; bring to a boil; add sugar; boil for 2 minutes; add jello; pour in bottle & seal.

Syrup, Gr-Grandma’s Homemade Maple

        From the kitchen of Jan Griffiths

2 Cup Water

2 Cup Sugar

2 Cup Brown Sugar

1 tsp Maple Flavor

Combine water & sugar.

Bring to a boil.

Add maple flavoring after removing from heat.

Becomes better with age, reheat using a microwave, refrigerate between use.

Waffles

        From the kitchen of Jan Griffiths

2 Cup All-Purpose Flour (stirred or sifted before measuring)

2 Tbl Sugar

1 Tbl Baking Powder

1 tsp Salt

1¾ Cup Milk

1/3 Cup Vegetable Oil

2 Large Eggs (Separated)

1 tsp Vanilla

Combine flour, sugar, baking powder, & salt.  Stir together milk, oil, eggs, & vanilla.  Gradually add milk mixture to the flour mixture.  Stir until just blended.

Put a full ½ cup batter into your waffle iron to make a 9 inch round waffle.  Makes nine 9” waffles

Blueberry Waffles:  After pouring batter onto waffle grids, sprinkle fresh blueberries over batter then close lid.  Do not stir berries into batter unless you want blue-grey waffles.


Appetizers, Relishes, Pickles, & Miscellaneous

Artichoke Dip

        From the kitchen of Vickie Hunter

1 Pkg (8 oz) Cream Cheese

1 Can (4 oz) Green Chiles

1 Jar (14 oz) Artichokes

1 Cup Parmesan Cheese (Shredded)

2 Cloves Garlic (Minced)

1 Cup Mayonnaise

In a bowl, combine the above ingredients.  Transfer to a baking dish.

Bake @ 350° for 30-40 minutes or until golden brown.  Serve with your favorite breads. Sourdough & French breads are the best.

Artichoke Dip, Hot

        From the kitchen of Tami Pederson

1 Large Can Artichoke Hearts in Water

2 Cup Soup Cream

1 cup Mayonnaise

1 Cup Parmesan Cheese

Minced Onions

½ tsp Garlic Powder

Drain & rinse artichokes, then slice; add other ingredients, stir.  Bake @ 350° for 20 minutes.  Serve hot with club crackers.

Artichoke Dip, Hot Cheesy

        From the kitchen of Julie Van Den Berghe

1 (14 oz) Can Artichoke Hearts (In Water)

1 (6 oz) Jar Artichoke Hearts (Marinated)

1 (4 oz) Can Diced Green Chiles

6 Tbl Mayonnaise

1 Cup Cheddar Cheese

½ Cup Parmesan Cheese

½ Cup Mozzarella Cheese

Drain and chop artichoke hearts; mix well with all ingredients, except ~½ cup of the cheese; spoon into a well-greased 7”x11” dish or a shallow 2 quart casserole bowl; sprinkle remaining cheese over top.

Cover pan with foil.  Bake @ 350° for ~15 minutes or until hot and bubbly; serve with tortilla chips

Avocado Dip

        From the kitchen of Paula Page

1 Large Tomato

1 Large Avocado

1 (4 oz) Diced Green Chili

1 Bag (8 oz) Shredded Cheese

Dice tomato, add chili, diced avocado, & mix well.  Add cheese & serve with taco chips.

Bacon Wrapped Water Chestnuts

        From the kitchen of Shannon Fletcher

2 Can Water Chestnuts

1 Lb Bacon

Sauce:

1 Cup Ketchup

¼ Cup Lemon Juice

½ Cup Brown Sugar

Wrap ½ slice of bacon around each water chestnut & secure with a toothpick; put on a cookie sheet.

Bake @ 400° for 30 minutes.  Drain oil; cover with sauce & return to 325° oven & bake for an additional 30 minutes.

Bean Dip, Bonnie’s

        From the kitchen of Debbie Peterson

1 Pkg (9 oz) Bean Dip

1 Pkg (8 oz) Cream Cheese

½ Cup Green Onions (Chopped)

¼ tsp Tabasco Sauce

1 Cup Sour Cream

1 Can (4 oz) Chopped Green Chilies

1½ tsp Taco Seasoning Mix

Cheddar Cheese

Mix the first three ingredients with electric mixer until well mixed; add in the other ingredients.

Bake@ 350° for 20 minutes.  Grate cheese on top & put back in oven til melted; serve warm with chips.

Cheese & Crackers

        From the kitchen of Jan Griffiths

1 Quart Sour Cream

1 Cup Grated American Cheese

1 Pkg Ranch Dip

¼ Cup Hormel Bacon Bits

Eat with Ritz or Club Crackers

Cheese Ball

        From the kitchen of Colleen Van Wagoner

1 Pkg (8 oz) Cream Cheese

½ Cup Sour Cream

1 Cup Grated Cheese

3 Tbl Seasoning (Ranch Dressing, Etc.)

Mix Well.  Line wax paper with nuts & roll cheese into a ball.  Chill well.

Chex Muddy Buddies

9 Cup Chex cereal (any variety)

1 package (6 oz) semi-sweet chocolate chips (1 Cup)

½ Cup Peanut Butter

¼ Cup butter or margarine

1 tsp vanilla

1½ Cup Powdered Sugar

Measure cereal into large bowl; set aside.

Microwave chocolate chips, peanut butter & butter in 1-quart microwavable bowl uncovered on high for 1 minute; stir.  Microwave for 30 more seconds or until the mixture can be stirred smooth.

Stir in vanilla.  Pour chocolate mixture over cereal in bowl, stirring until evenly coated.

Pour into 2-gallon plastic food-storage bag; add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store the Muddy Buddies in an airtight container in refrigerator.

Important:  Because microwaves cook differently, times are approximate.

Chex Mix Christmas Treat

        From the kitchen of Chris Lawrence

1 Box Chex Rice cereal

1 Cup Slivered Almonds

2 Cup Coconut

1 Bag of Holiday M&M’s (Optional)

1½ Cup Light Karo Syrup

1½ Cup Sugar

6 Tbl Butter

1 tsp vanilla

Mix cereal, almonds, coconut, & M&M’s into large bowl; set aside.

Bring Syrup, Sugar, & Butter to a boil, then add vanilla.

Pour over dry items.  Mix.

Craisin Salad

        From the kitchen of Denise Knight

1 Head Lettuce (Chopped)

2 Carrots (Sliced)

1 Bag Craisins

1 Bottle Dry Roasted Peanuts

1 Bottle Honey Mustard Dressing (Brianne's Brand)

Mix All Ingredients And Serve.

Cranberry Relish

        From the kitchen of Denise Knight

1 Pkg (16 oz) Raw Cranberries

2 Apples (Unpeeled)

2 Oranges

1 Small Can Crushed Pineapple

1 Cup Pecans (Chopped)

2¾ Cup Sugar

1 tsp Red Food Coloring

Place cranberries and 2 cup water in blender and chop fine; drain well.  Place cored and quartered unpeeled apples in blender with 2 cup water; chop fine; drain well.  Quarter unpeeled oranges, remove seeds and chop finely in blender.  Do NOT ADD WATER; just use juice from oranges.

Mix above ingredients.  Refrigerate overnight.  Stores well in fridge for 2 weeks.

Fruit Dip

        From the kitchen of Shannon Fletcher

1 Cup Whipped Cream or Cool Whip

1 Small Bottle Marshmallow Crème

1 Pkg (6 oz) of Strawberry Yogurt

Mix all together & chill; serve with fresh fruit.

Fruit Pizza

        From the kitchen of Elisa Smith

Crust:  Press 1 Pkg Pillsbury Sugar Cookie Dough in greased Pizza Pan. Bake 10-15 minutes @ heat shown on package.

Topping:  Mix together:

3 oz Cream Cheese

8 oz Cool Whip

~½ Cup Powdered Sugar

1 tsp Vanilla

Spread on top of crust evenly & add desired fruit to decorate.  (Bananas turn brown fast so either dip in pineapple juice or add just before serving.) Keep refrigerated.

Suggested Fruit:  Blueberries, Raspberries, Strawberries, Peaches, Cherries, Pineapple, Kiwi, Grapes, etc.

Guacamole

        From the kitchen of Nan Painter

2 Large Avocados

2 Tbl Finely Chopped Onion

1 Jalapeno (Chopped Without Seeds)

1 Large Tomato (Chopped in Small Cubes)

2 tsp of Lime Juice

1 tsp Cilantro (Chopped)

2 Tbl Fresh Salsa

Salt & Pepper

Mash avocados with fork add the rest of ingredients.  Yum!

Guacamole Dip

        From the kitchen of Elisa Smith

3 Ripe Avocados

¼ tsp Salt

¼ tsp Garlic powder (or 1 Clove Crushed Garlic)

2 Small Green Onions (optional - chop fine)

½ Fresh Tomato (or 1 Roma Chopped Fine/2 Tbl Ketchup)

1 tsp Parmesan Cheese

Pinch of White Pepper

½ Squeezed Lemon or a Cap Full of Lemon Juice

1½ Tbl Mayonnaise

1 Green Jalapeno Pepper (Chopped Fine)

Mash all ingredients together, serve right away.

Add the jalapeno pepper last because some are hotter than others; add half, taste & add the rest if it’s not hot enough.

Granola I

        From the kitchen of Elisa Smith

6 Cup Rolled Oats

1 Cup Wheat Germ

¼ Cup Sesame Seeds (I didn’t have these)

1 tsp Almond Extract (Optional)

1½ Cup Honey

2 Tbl Vanilla

2 Cup Nuts (Almonds, Pecans)

½ Cup Sunflower Seeds

½ Cup Oil (I’ve used Olive Oil)

Mix grains, nuts, & seeds thoroughly.  Pour oil & 1 cup of honey over mixture & stir well.

Spread on lightly greased cookie sheet & bake @ 300° for 30 minutes or until golden brown.  Stir occasionally while baking.

When mixture is golden brown, take it out & mix in vanilla (and almond extract, if using).  Put back into oven & bake 5 more minutes.

Pour granola into large bowl & drizzle ½ cup honey over mixture.  Stir well & allow to cool.

Granola II, Homemade

        From the kitchen of Shannon Fletcher

5 Cup Oatmeal

½ Cup Brown Sugar

1 Cup Nuts

1 Cup Sesame Seeds

1 Cup Sunflower Seeds

1 Cup Coconut

1 Cup Wheat Germ

1 Cup Instant Milk Powder

1 Cup Oil

1 Cup Honey

1 Cup Raisins

Mix all ingredients together, except for the raisins; spread on cookie sheets.

Bake at 250° for 45 minutes.

Remove & add raisins; return to oven and finish baking for 15 more minutes.

Herb Blend

        From the kitchen of Olea Silcox

1 Tbl Thyme Leaves

1 tsp Rubbed Sage

2 tsp Rosemary Leaves

1 Tbl Marjoram Leaves

Grind in a blender; store in tightly covered glass jar; use in place of salt for cooking or sprinkle over cooked food; used for soup, stews, poultry, pot roast, etc.

Less than 1 mg of sodium per tsp.

Knox Blocks

4 Envelopes Knox

3 Boxes (3 oz) Jello (Any Flavor)

4 Cup Boiling Water

In a large bowl combine Knox & Jello.

Add boiling water & stir until gelatin dissolves.

Pour into large baking pan.

Chill

Cut into 1 inch squares & enjoy.

Lettuce Wraps

        From the kitchen of Annie Cannon

Sauce:

¼ Cup Sugar

½ Cup Water

2 Tbl Soy Sauce

2 Tbl Rice Vinegar

2 Tbl Ketchup

1 Tbl Lemon Juice

1-3 tsp Red Chili Paste

Make dipping sauce by dissolving the sugar & water in a bowl; add soy sauce, vinegar, ketchup, lemon, & chili paste. Mix well and refrigerate until you are ready to serve; use sauce to spoon over wraps

Stir Fry:

2 Tbl Soy Sauce

½ tsp Rice Vinegar

2 Tbl Brown Sugar

2 Chicken Breasts

1 Cup Water Chestnuts (Minced)

3 Tbl Chopped Green Onion

1 tsp Minced Garlic

1 Cup Rice Noodles (Fried Maifun Noodles)

4-5 Sliced Iceberg Lettuce Cups

Prepare stir fry sauce by mixing soy sauce, vinegar, & brown sugar in a bowl; set aside.

Mince the chicken into pieces no larger than a dime; mince water chestnuts to about the size of a pea; bring 2-3 Tbl oil to high heat in a wok or large skillet. Add chicken and cook for ~2-3 minutes; add water chestnuts, onions, garlic, & stir fry sauce previously set aside and cook another 3 minutes.

Serve on a bed of Maifun noodles and scoop into lettuce cups.  (Maifun noodles can be found in the Asian foods section. The oil has to be hot enough (400°) for them to turn white and puffy).  Enjoy.

Pineapple Cream Cheese Ball

        From the kitchen of Shannon Fletcher

1 Pkg (8 oz) Cream Cheese

½ Cup Crushed Pineapple (Drained)

3 Tbl green Peppers (Chopped Fine)

1 tsp Seasoned Salt

1 Tbl Onion (Grated)

1 Tbl Parsley

½ Cup Walnuts (Chopped)

Mix well; form into ball and refrigerate until firm.

Popcorn, Caramel-Pretzel Nut

        From the kitchen of Jan Hathaway

8 Cup Broken Salted Pretzels

20 Cup Popped Popcorn

4 Cup Dry Roasted Peanuts

3 Cup Brown Sugar

¾ Cup Light Corn Syrup

1½ Cup Butter

1 tsp Salt

1 tsp Baking Soda

2 tsp Vanilla Extract

Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl. Set aside.

In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter; cook; stirring to melt the butter & dissolve the sugar, until the mixture comes to a boil; once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.

Remove from the heat, and stir in the salt, vanilla, and baking soda (The mixture will foam up when you add the soda, so use a long spoon to stir); immediately pour the sugar mixture over the popcorn and pretzels in the bag; shake until evenly coated.

For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350° for ~10 minutes.

Popcorn (Homemade Cracker Jacks)

        From the kitchen of Trudy Sorensen

10 Cup Popcorn

1½ Cup Peanuts

½ Cup Butter

¼ Cup Light Corn Syrup

1 Cup Brown Sugar

¼ tsp Vanilla Extract

¼ tsp Salt

¼ tsp Baking Soda

Mix together popcorn & peanuts in a very large bowl; melt butter; stir in brown sugar; corn syrup, & salt; bring to boil, stirring constantly; boil without stirring for 5 minutes; remove from heat.

Stir in baking soda & vanilla; quickly pour over warm popcorn & nuts; spread out on cookie sheet.

Bake @ 250° for 45 minutes; stir every 15 minutes.

Popcorn, Mother Goose

        From the kitchen of Trudy Sorensen

Pop 1½ Cup Popcorn

Boil together for 8 minutes:
2 Cup Sugar
¾ Cup Water
1 Cube Butter

Remove from heat and add 1 tsp vanilla & a few drops of food coloring; pour over popped corn & stir; it is sticky at first but within a few hours it will dry;  mix colors to make a rainbow assortment of popcorn.

Popcorn, Peanut Butter

        From the kitchen of Trudy Sorensen

Boil for 2 minutes:
1 Cup Sugar
1 Cup Corn Syrup

Remove from heat; Add:
1 Cup Peanut Butter
1 tsp Vanilla

Pour over 4 Quarts Popcorn & combine.

Pumpkin Seeds, Toasted

        From the kitchen of Jan Hathaway

To Clean: Separate the pumpkin seeds from the stringy membrane of a freshly carved pumpkin. Rinse the pumpkin seeds in a colander, until they are free of any membrane matter. Dry with paper towels.

To Toast: Coat ½ cup of seeds with 1 tsp olive oil and ½ teaspoon seasoning of your choice. NOTE: You can use any seasoning blend you like. Adjust the amount to your taste buds.

Bake @ 250° oven for ~1 hour, stirring every 15 minutes. They are done when they are light brown or toasted in color.

Seasoning Ideas:  Cajun Seasoning, Worcestershire Sauce, Soy Sauce, & Garlic Salt

Storing:  Store baked pumpkin seeds in an airtight container.

Salsa

        From the kitchen of Shannon Fletcher

12 Cup or 24 Lb Tomatoes (Peeled & Quartered)

6 Cup Green Peppers (Chopped)

6 cup Onions (Chopped)

6 Jalapeño Peppers

2-3 Hot Little Green Chilies

1½ Cup Sugar

2 Tbl Pickling Salt

3 cup Vinegar

Bring all ingredients to boil; simmer for 1 hour & pour into clean jars; seal with hot lids/rims.

Salsa, Cranberry

        From the kitchen of Wendy Clark

1 Pkg (12 oz) Fresh Cranberries

1 Medium Jalapeno (Remove Seeds)

1 Green Onion (Chopped)

¾ Cup Sugar

1 Tbl Cilantro (Chopped)

Coarsely grind cranberries.  Blend ingredients & chill in fridge overnight for flavors to blend.

Pour around a brick of cream cheese at serving time.  Serve with Crackers

Salsa, Fresh

        From the kitchen of Vickie Hunter

1 Bunch Cilantro

3 Green Bell Peppers

4 Cloves Garlic

1 Medium Yellow Onion

1 #10 Can Diced Tomatoes

2 Tbl Salt

1 Tbl Cumin

1 Tbl Black Pepper

1 Tbl White Vinegar

Mix the first 5 ingredients in a food processor until desired consistency.  Then add the rest of ingredients. Refrigerate for 4 hours before Serving.

Salsa, Papaya Avocado

        From the kitchen of Marylou Rimmasch

2 Papayas (Cubed)

2 Avocados (Cubed)

2 Oranges (Cubed)

1 Tbl Minced Ginger

Salt & Pepper

Juice of 5 Limes

3 Tbl Cilantro (Fresh-n-Chopped)

½ Red Onion (Finely Sliced)

Combine ingredients and serve with chips or as a salad.

Salsa, Southwestern

        From the kitchen of Maryanne Van Den Berghe

1 Can Black Eyed Peas (Drained & Rinsed)

1 Can White Corn (Drained & Rinsed)

6-7 Roma Tomatoes (Diced Very Small)

4 Avocados (Diced Very Small)

One Bunch Green Onions (Chopped)

Fresh Cilantro (As Much As You Like; I Like Lots!)

Garlic Salt to Taste

1 Dry Pkg Italian Dressing
(Mixed With Oil & Vinegar, according to package directions)

Mix everything together;

(An easy way to dice the avocado is to slice in half, remove pit, then slice lengthwise and crosswise in small sections while still in peel.  Then scoop out a small layer at a time with a spoon.  This will give you small cubes.)

Serve with any tortilla chips, also very good with guacamole chips.

Salsa, Tropical (for Grilled Chicken or Fish)

        From the kitchen of Julie Van Den Berghe

3-4 Peeled & Diced Kiwi

1 Mango (Peeled & Diced)

1 Cup Jicama (Peeled & Diced)

½ Cup Bell Pepper (Diced; Red or Yellow)

¼ Cup Cilantro (Chopped)

1 Tbl Lime Juice

1 Tbl Oil

½-1 Jalapeno (Minced)

¼ tsp Salt

Combine all & chill; this is a beautiful and delicious salsa that tastes wonderfully with Grilled Chicken Marinade.

Salsa Verde

        From the kitchen of Marylou Rimmasch

Saute in 2 Tbl Olive Oil:
14 Large Tomatillos
1 Clove Garlic
1 Small Onion

Cover With:
1-2 Cups Chicken Broth

Simmer for 20 minutes

In blender mix above with:
2 Banana Peppers
1 Can Of Chopped Green Chilies
2 T. Fresh Cilantro
2 T. Sugar
1 Tablespoon Rice Vinegar

Don't over blend

Sausage Dip (Super Bowl)

        From the kitchen of Kathy Domgaard

1 to 2 Lb Ground Sausage

2 Can (14.5 oz) Diced Tomatoes

2 Can (4 oz) Diced Chilies

1 Tub (16 oz) Sour Cream

2 Pkg (8 oz) Cream Cheese

Garlic Salt to taste

Onion Powder to taste

Pepper to taste

Brown & drain sausage.  Add all ingredients to crock pot & heat through, a couple of hours.

Seven Layer Dip

        From the kitchen of Vickie Hunter

In 9”x13” pan layer:

2 Can Refried Beans

1 Tub (16 oz) Sour Cream

1 Tub (16 oz) Guacamole

1 Bottle (16 oz) Favorite Salsa

3 Can Sliced Olives

4 Tomatoes (Diced)

1 Onion, Minced (optional)

Shredded Cheddar Cheese Cover entire dip.

Serve with Tortilla Chips. 

Strawberry Freezer Jam

2 Cup Fresh Strawberries (Crushed)

4 Cup Sugar

1 Pkg Dry pectin (1.75 oz)

¾ Cup Water

Mix crushed strawberries with sugar, & let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, & boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.

Place tops on the containers, & leave for 24 hours. Place into freezer, & store frozen until ready to use.

Prep Time:  10 Minutes, Cook Time 5 Minutes, Ready in 25 Minutes

Stuffed Mushrooms

        From the kitchen of Jill Nebeker

1½-2 Lb Mushrooms

1 Cube Butter

2½ Cup Swiss Cheese

1 Sleeve/Pkg. Saltine Crackers Smashed (1 full Sleeve of a Box of 4 Sleeves)

Shake of Parsley

2 Shakes of Garlic

Wash mushrooms & remove stems.  Melt butter & add in remaining ingredients.  Stir together.  Place generous amount of mixture inside of mushrooms.

Bake @ 350° for 20-25 minutes.

Stuffed Mushrooms (with Cream Cheese)

        From the kitchen of Vickie Hunter

1 Pkg (4 oz) Cream Cheese (Softened)

½ Cup Parmesan Cheese

¼ Cup Milk

Mix the three ingredients together.  Clean & remove stems from mushrooms.  Fill with cream cheese mixture.  Place on cookie sheet & bake @ 375° for 20 minutes.

Survival Bars

        From the kitchen of Sammy Kennedy

3 Cup Cereal (Oatmeal, Barley, or Wheat Flakes)

2½ Cup Powdered Milk

3 Tbl Honey

½ Pkg Citrus Flavored Gelatin

1 Cup White Sugar

Optional:  Chocolate Chips or Mixed Fruit

Place all dry ingredients (except gelatin) into mixing bowl.

Add 3 Tbl of water to the honey & bring to a boil.  Dissolve the gelatin in the honey-water mixture, then add it all to the dry ingredients.

After mixing well, add water (a teaspoon at a time) until the mixture is barely moist enough to be molded.  Pack in a refrigerator dish or other mold.

This recipe make two bars (each bar ½ the size of a match box), or drop on cookie sheet (bite size for eating).

Each bar will provide 1000 calories & is sufficient food for one day.  It can be eaten dry, or cooked with ~2/3 of a canteen cup full of water

The bars may be placed in the oven & dried under very low heat – 250° – then wrapped in foil & stored indefinitely in a covered container (rotating every 6 months to a year).

(Many women have made & stockpiled the above survival ration bar as their entire emergency food ration.)

Sweet Pickle Relish, Mom's

        From the kitchen of Monica Steiner

10 Cup Ground Zucchini or Cucumbers (or a Mixture Of Both)
(
I also replace ~3 cups of the green with ground yellow squash)

4 Cup Ground Onion

5 Tbl Salt

1 tsp Cayenne Pepper

2¼ Cup Vinegar (I Use 3 Cups Vinegar)

5 Cup Sugar

1¼ tsp Ground Black Pepper

1 tsp. Turmeric

1 tsp Dry Mustard

1 tsp Celery Seed

2 Red Peppers, Ground (I Tend To Use All Green Peppers)

2 Green Peppers, Ground

2 Tbl Cornstarch (Mixed with a little cold water)

Combine all ingredients except the cornstarch.  Bring to a simmer and cook for 25 minutes.  Add cornstarch and cook an additional 5 minutes.

Pour into prepared pint jars, and process in boiling water bath for 30 minutes.  Makes ~10 pints

Texas Caviar

        From the kitchen of Sammy Kennedy

4-5 Tomatoes (Chopped)

2 Large Avocados (Chopped)

4-5 Green Onions (Chopped)

½ Bunch Cilantro (Chopped)

1 Can Shoepeg Corn (Drained)

1 Can Black-Eyed Peas (Drained)

1 Pkg Good Seasons Italian Dressing
(Prepare as directed & drizzle over vegetables)

Serve with “Scoop” corn chips.

Warm Mexican Dip

        From the kitchen of Jen McClees

1 Pkg (8 oz) Cream Cheese (Softened)

15 oz Can Chili

1 Small Can Diced green Chilies

Cheese to Top (Shredded)

Spread cream cheese in the bottom of a 9x13 pan. Layer with chili, green chilies top with cheese;

Bake @ 350° for 8 minutes.


Soups, Salads, & Sauces

7-up Salad

        From the kitchen of Olea Silcox

2 Small Pkg Lemon Jello

2 Cup Boiling Water

1 Can (#2) Crushed Pineapple (Drained)
Set aside the Juice; should be ~1 Cup Drained Fruit

1 Can (12 oz) 7-up

2 Cup Miniature Marshmallows

4 Bananas (Cubed)

1 Egg (Beaten)

1 Tbl Flour

2 Tbl Butter

½ Cup Pineapple Juice (Use Juice Set aside above)

½ Cup Sugar

1 Cup Heavy Cream

Dissolve jello in boiling water; add crushed pineapple; let cool & add 7-up; add marshmallows & bananas; marshmallows will float to the top.

Mix egg, flour, butter, pineapple juice, & sugar; cook until thick; while cooling, whip cream until fluffy; fold into cooled sauce; spread over setup jello mixture & sprinkle with nuts.

Ambrosia Fruit Salad

        From the kitchen of Mary Anne Hair

2 Red Apples

8 Oranges (Peeled/Pith Removed)

2 Bananas

Bunch Grapes (Halved)

1 Large Can Chunked Pineapple

½ Cup Coconut

¼ Cup Sugar

½ Can Frozen Concentrated Orange Juice

Cut fruit into bite sized pieces & put into a large bowl.  Add the sugar, orange juice, and coconut and stir well.  Add bananas right before serving.  Cool in fridge to allow flavors to come together.

Blueberry Jello

        From the kitchen of Nan Painter

1 Large Box of Raspberry or Strawberry Jello

1 Can Crushed Pineapple (Not Drained)

1 Can Blueberry Pie Filling

Bananas

Whip Cream

Dissolve jello in 2 Cup water, add pineapple, & pie filling, stir until it mixed together, let it set then you can slice bananas on top and add whipped cream on top of the bananas.

Bowtie Chicken Pasta Salad

        From the kitchen of Sammy Kennedy

1 Pkg Bowtie Pasta (Cooked)

4 Cup Chicken

1 tsp Salt

1 tsp Pepper

16 oz Kraft Coleslaw Dressing

1 Cup Mayonnaise

1 dash Thyme

1 Pinch Ginger

1 Cup Celery

2 Cup Grapes

2 Cup Apples (Red & Green)

1 Can (20 oz) Pineapple Tidbits

2 Tbl Green Onion (Optional)

¾ Cup Almonds (Optional)

Note:  You can use 2 Can Costco Chicken, 2 Red Apples & 2 Green.  Add almonds just before serving, because they can become soggy.  This recipe makes a huge bowl full, so it could be cut in ½.

Broccoli Salad

        From the kitchen of Chris Mickelson

½ Lb (+/-) Bacon (Cooked)

Basic salad:

7 Cup Broccoli Florets (3 Lb Bag)

½-1 Red Onion (Thinly Sliced or Chopped)

1 Cup Craisins Or 1-2 Cup Sliced Red Grapes
(I’ve Done Both Red Grapes And Craisins)

1 Cup Nuts (Sunflower, Cashews, Etc.)

Marinade:

1 Cup Mayonnaise

2 Tbl Rice Vinegar

1/3 Cup Sugar (Or Splenda)

Combine all ingredients and marinade, overnight preferably; bacon can be cooked day before and put into salad as it marinades, or right before serving.

Serves ~20-25 people

OPTIONS: Green or red grapes halved, chopped celery, carrots, or even green onions instead of red. Anything really; this salad can be made to your own liking!

Caesar Dressing

        From the kitchen of Marylou Rimmasch

1 Egg Yolk

2 Cloves Garlic Crushed

2 Anchovies

2 tsp Salt

1 tsp Pepper

Blend above well and add:
Juice of 1 Lemon
1 Tbl Spicy Mustard

Whisk above and continue whisking while you add:
½ Cup Olive Oil (or More)

Caesar Salad Dressing

        From the kitchen of Shannon Fletcher

½ Cup of Miracle Whip

1/3 Cup of Parmesan Cheese

2 Tbl Lemon Juice

1 Tbl Worcestershire

½ tsp Garlic Powder

Mix together with Romaine lettuce & croutons. Sprinkle mozzarella or grated parmesan cheese over the top of the salad.

Chicken Alfredo Sauce (Better than the Olive Garden)

        From the kitchen of Shannon Fletcher

1 Can of Chicken Broth

2 Chicken Breasts

½ Cup Sweet Butter

2 Garlic Cloves, Minced

½ Red Pepper (Chopped)

2 Cup Heavy Cream

¼ tsp White Pepper

½ Cup Grated Parmesan Cheese

½ tsp Nutmeg

2 Tbl Flour

¾ Cup Mozzarella Cheese

4 Sprigs of Fresh Parsley

1 Box (12 oz) Angel Hair Pasta or Linguine Egg Pasta

Cut the chicken breasts into pieces & roast slowly in chicken broth.

Melt butter in medium saucepan over medium/low heat.  Add the garlic, red pepper, cream, white pepper & bring mixture to a simmer.  Stir Often.

Add the parmesan cheese, & nutmeg & simmer sauce for 8-10 minutes or until sauce has thickened & is smooth.

Make a smooth paste using the flour & ½ cup chicken broth.

When sauce has thickened add the mozzarella cheese & parsley & stir until smooth. Stir Frequently.

While the sauce cooks, boil noodles for 3-5 minutes.

Place pasta on serving plates & spoon sauce over pasta.  Makes 4-6 servings.

Chicken, Chickpea & Pasta Stew

        From the kitchen of Annie Cannon

Cooking Spray

1 Cup Thinly Sliced Celery

¾ Cup Diced Carrot

½ Cup Chopped Onion

2 Garlic Cloves (Minced)

4 Cup Chicken Broth

3 Cup Basic Marinara

1 Cup Canned Chickpeas (Garbanzo Beans) (Rinsed & Drained)

¾ Cup Uncooked Ditalini (Very Short Tube-Shaped Macaroni)

½ tsp Freshly Ground Black Pepper

8 oz Chicken Thighs (Skinless, Boneless, Cut Into ½” Pieces)

6 Tbl Shaved Fresh Parmesan Cheese

Heat a Dutch oven over medium heat; coat pan with cooking spray; add celery, carrot, & onion to pan; cook 12 minutes or until tender; stirring occasionally.

Add garlic; cook 30 seconds, stirring constantly; add broth & next 4 ingredients (through pepper); bring to a boil.

Reduce heat & simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.  Makes 6 servings.

(Note:  To make the soup ahead, omit the pasta and refrigerate or freeze the soup. As the soup reheats over medium heat, cook pasta separately according to package directions, and then stir it in shortly before serving. Use leaves from celery stalks as a garnish.)

Chicken Marinade, Grilled

        From the kitchen of Julie Van Den Berghe

1 Pint Oil

1 Quart 7-Up

1 Pint Soy Sauce

1 tsp Horseradish

½ tsp Garlic Powder

Put in a big Tupperware bowl and blend; marinate chicken overnight; use the marinade for basting during cooking; this makes a huge amount of marinade.

Grill chicken slowly.  This can be used with Tropical Salsa.

Chicken Noodle Soup, Homemade

        From the kitchen of Karla Brown

5-6 Lb Chicken (Ready to Cook-n-Cut-up)

6 cups Water

1/3 Cup Onions (Chopped)

2 tsp Salt

¼ tsp Pepper

1 Bay Leaf

1 Cup Celery (Chopped)

1 Cup Carrots (Chopped)

2 Can Cream of Chicken Soup

1 Tbl Poultry Seasoning

In a large pot, combine chicken, water, onion, salt, pepper, & bay leaf; bring to a boil; cover & simmer ~2 hours or until chicken is tender.

Remove chicken from broth; cool and remove meat from bones; cut into bite-size pieces; set aside; skim excess fat from the broth; discard bay leaf.

Bring broth to boiling; add homemade noodles, celery, carrots, cans of chicken soup, & poultry seasoning; cover & simmer ~8 minutes or until noodles are barely done; add chicken & heat through, ~5 minutes; season with salt & pepper.  Makes 8 servings.

Chicken Pot Pie Soup

        From the kitchen of Annie Cannon

3-4 Cup Potatoes (Chopped)

2 Cup Celery (Chopped)

2 Cup Carrots (Chopped)

¾ Cup Yellow Onion (Chopped)

1 Cup Frozen Peas

4 Cup Chicken Broth

1 Can (12 oz) Evaporated Milk

2 Can Cream Of Chicken Soup

2 Cup Cooked Chicken (Cubed)

Chop vegetables and place in large pot; cover with chicken broth and desired seasoning (I used Fresh Thyme, Dried Oregano, Salt & Pepper).

Simmer ~15 minutes or until vegetables are just tender. Add cream of chicken soup and evaporated milk; add chicken; heat through; serve. Makes ~10 1-cup servings.  Top with crumbled pie crust.

Chicken Salad

        From the kitchen of Elisa Smith

1½ Cup Chopped Cooked Chicken (I boil)

½ Cup Chopped Celery (1 Stalk)

½ Cup Grapes (Cut in ½)

¼ Cup Thinly Sliced Green Onions (~2)

1/3 Cup Mayonnaise

1 Tbl Lemon Juice

1 tsp Basil Fresh (or ¼ tsp Dried & Crushed)

¼ tsp Salt

In a medium bowl combine first four ingredients.

For dressing, stir together mayo, lemon juice, basil & salt. Pour over chicken mixture.

Cover & chill 1-4 hours.

Chicken Salad, Cafe Rio Style

        From the kitchen of Jen McClees

To serve, Layer 2 Cup Lettuce, ¼ Cup Lime Rice, ½ Cup Chicken, ½ Cup Black Beans.  Top with 2-3 Tbl Dressing.  (If you follow it exactly each serving is 6 Weight Watcher points!)

Lime Rice:

1 Cup Dry Rice Cooked in 2 Cup Swanson’s 100% fat free chicken broth

1 Garlic Clove (Minced)

1 tsp Lime Zest (Finely Grated)

2 Tbl Lime Juice

½ tsp Kosher Salt

2 Tbl Cilantro (Minced)

Combine all ingredients & cook in a rice cooker

Chicken:

4 Chicken Breasts

1 tsp Cumin

1 Yellow Onion (Sliced)

Kosher Salt to Taste

2 Can Diced Green Chilies

2 Cup Swanson's 100% Fat Free Chicken Broth (Plus Enough Water to Cover Chicken)

Combine in slow cooker & cook on low 10-12 hours (meat will shred itself from the moisture).  8 - ½ Cup Servings

Black Beans:

2 (15 oz) Can Black Beans

½ Cup Bell Pepper (Chopped)

1 Tomato Chopped

1 Garlic Clove

½ Onion (Chopped)

½ tsp Kosher Salt

Combine & bring to a boil, reduce heat & simmer for 20 minutes.

Dressing:

1 (8 oz) Hidden Valley Fat Free Ranch Dressing

1 Tbl Lime Juice

3-4 Tomatillos Quartered

1-2 Crushed Garlic Cloves

¼-½ Cup Fresh Cilantro (Unchopped)

Combined in blender, blend until smooth, refrigerate at least 1 hour before serving.

Chicken Soup, Cream of

        From the kitchen of Julie Johnson

1 Cup Flour

1 Cube Butter or Margarine

7 Cup Chicken Broth

1 Tbl Chicken Bullion (3 cubes)

¾ Cup Cooked Rice

¼ Cup Frozen Peas

Diced Carrots (Cooked)

Fresh Chopped Parsley

¾ Cup Whipping Cream

2 Cup Cooked Chicken

Melt butter, add flour; gradually add broth, with bouillon dissolved in it, & simmer 30 minutes.  Add chicken, rice & veggies.

(I just buy frozen peas & carrots; I also add more rice & veggies)  Right before serving, add unsweetened whipped cream

Chicken Soup, Salsa

        From the kitchen of Maryanne Van Den Berghe

4 Chicken Breasts (Boneless, Skinless)

1 tsp Garlic Powder

1 Tbl Ground Cumin

½ tsp Chipotle Chili Powder
(I Use Regular Chili  Powder)

5 Cup Water (with 5 Bouillon Cubes or 5 tsp Granules)

1 Jar (6 oz) Medium Chunky Salsa

1 Can (15 oz) Corn (Drained)

1 Can (15 oz) Black Beans (Drained & Rinsed)

Corn Tortillas
(Cut into thin strips & fried in a little Canola oil until crispy)

Dice chicken breasts into 1-inch cubes (easier to do when still partially frozen); add chicken, garlic, cumin, chili powder, chicken broth, salsa, corn, & black beans to the crock pot.

Cook on high for 3-4 hours or on low for 5-7 hours (better).

Serve topped with Monterey Jack or pepper-jack cheese, sour cream, cilantro, & strips.  Serves 6-8

Chicken Tortilla Chowder

        From the kitchen of Margaret Vail

1 Can (14 oz) Chicken Broth

1 Can (10¾ oz) Cream of Chicken Soup

1 Can (10¾ oz) Cream Of Potato Soup

1½ Cup Milk

2 Cup Cubed Cooked Chicken

1 Can Green Chilies

1 Can (11 oz) Mexicorn)

1 Can (4.5 oz) Mushrooms

¼ Cup Sliced Green Onions

4 Flour Tortillas (6”-7") (Cut Into ½" Strips)

1½ Cup Cheese (Shredded)

In soup kettle combine the broth, soups, and milk; add chicken, corn, mushrooms, chilies, & onions; mix well; bring to a boil; add the tortilla strips.

Reduce heat & simmer, uncovered, for 8-10 minutes or until heated through; add cheese, stir just until melted.  Serve immediately.  Yields 5-6 big bowls, (2½ quarts).

Chicken Tortilla Soup, Max & Erma's

        From the kitchen of Julie Johnson

2 Can Cream of Mushroom Soup

2 Can Cream of Chicken Soup

2 Can Cream of Celery Soup

2 Can Cheddar Cheese Soup

2 (15 oz) Can Chicken Broth

1 (15 oz) Can Diced Tomatoes

1 Cup Pace Medium Picante Salsa

1 (4.5 oz) Can Ortega Green Chiles

1 Medium Onion (Chopped)

4 Cloves Fresh Garlic (Minced)

1 tsp Red Chile Powder (to your taste)

Salt & pepper (to taste)

¼ Cup Cilantro (Fresh, Chopped)

4 Cooked Chicken (Cubed)

1 Pkg Flour Tortillas

½ Lb Cheese

In a large stockpot combine & whisk together until smooth all 8 cans of soup. Add chicken broth. Add tomatoes, salsa, green chilies, onion, garlic, chili powder, salt & pepper.  Bring all ingredients to a full boil, reduce heat, & simmer for 1 hour.

Add cilantro & chicken breast chunks. Simmer another hour.

While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips & deep fry in hot oil until lightly browned.

To serve: Ladle soup into bowls, top with shredded cheese & fried tortilla strips. I double this recipe & use a 12-quart stockpot. Enjoy!

Chili I

        From the kitchen of Michelle Farr

Sauté:
1 Medium Onion (Diced)
½ Red Pepper (Diced)
½ Green Pepper (Diced)
2 Cloves Garlic (Minced)

Brown 1½ Lb Hamburger

In a large pot, mix browned hamburger and sautéed vegetables as well as:
1 Can (16 oz) Tomato Puree
2 Can (16 oz) Petite Stewed Tomatoes
2 Can Beef Broth
2 Large Can Chili Beans
1 Can (16 oz) Chili Con Carne
1 tsp Cumin
Chili Powder to Taste
Salt & Pepper to Taste

Let simmer for at least one hour. Chili is much better after being in the fridge for a day or 2. I mix everything together the night before and then let it simmer in the crock pot the next day.

Chili II

7-8 Cup Pinto Beans

Salt

1 Lb Ground Beef (Browned)

2-3 Can (6 oz) Tomato Paste

4 Cloves Garlic (Minced)

1 tsp Oregano

4 tsp Chili Powder

2 tsp Onion Powder

Clean & rinse pinto beans; add water almost to the top of your pan & bring to a boil (watch closely & add water as needed); let simmer until soft (~3-4 hours).

Add salt to taste ~½ way through boiling time.

Add ground beef, tomato paste, garlic, oregano, chili powder, & onion powder; let simmer another hour.

Chili Verde

        From the kitchen of Julie Johnson

2 Lb of Pork (I use Roast)

2 Small Can Green Chilies

1 Lb Tomatillos, or 1 Can Green Chili Verde Sauce

1 Med Onion (Chopped)

1 Can Stewed Tomatoes

Cumin to Taste

Garlic Powder to Taste

Slow cook, in crock pot, thicken with flour and water before serving.

Chili, Wendy’s Style

        From the kitchen of Cathy Berg

        and the kitchen of Katrina Yarrington

2 Lb Ground Beef

1 Can (29 oz) Tomato Sauce

1 Can (29 oz) Kidney Beans W/Liquid

1 Can (29 oz) Pinto Beans 2/Liquid

1 Medium Onion (Diced)

2 Green Chili (Diced)

1 Rib Celery

3 Medium Tomatoes (Chopped)

2 tsp Cumin Powder

4 Tbl Chili Powder

1½ Tsp Black Pepper

2 tsp Salt

2 Cup Water

Brown the beef and drain off fat; crumble the cook beef into pea size pieces.

In a large pot, combine the beef + the remaining ingredients and bring to a simmer over low heat; cook, stirring every 15 minutes for 2-3 hours.  Serves 12.

Chinese Chicken Salad

        From the kitchen of Elisa Smith

2 Chicken Breasts (Boiled & Chopped)

½ Head Lettuce (Chopped)

1 Cup Slivered Almonds

2 Stalks Celery (Chopped)

4-5 Sliced Scallions (Green Onion)

1 Packet Dry Top Ramen (Crushed)

Dressing:

6 Tbl Cider Vinegar

4 Tbl Sugar

½ Cup Oil

¼ Cup Soy Sauce

Toss together & serve.

Chowder, Bacon Corn

        From the kitchen of Susan Yarrington

6 Bacon Strips (Diced)

¾ Cups Celery (Diced)

1 Small Onion (Diced)

1 Cup Potato (Chopped & Uncooked)

1 Cup Water

1 Can Cream Corn

1 Cup Milk

½ tsp Seasoned Salt

½ tsp Salt

¼ tsp Garlic Powder

1/8 tsp Pepper

In a saucepan, cook bacon, celery, & onions over medium heat for 10-15 minutes; drain; add potatoes & water; cover & simmer for 20 minutes until potato is tender; stir in the corn, milk, seasoned salt, salt, garlic powder, & pepper; heat through (don’t boil).

Chowder, Carrot

        From the kitchen of Colleen Van Wagoner

1 Lb Ground Beef; Cook & Drain

½ tsp Salt

½ Cup Celery (Chopped)

½ Cup Onion (Chopped)

½ Cup Green Pepper (Diced)

        Cook until tender.

4 Cup Tomato Juice

1½ Cup Water

2 Can Cream of Mushroom Soup

2½ Cup Grated Carrots

1 tsp Sugar

½ tsp Garlic Salt or 3 Cloves Garlic

¼ tsp Salt

½ tsp Pepper

1/8 tsp Ground Marjoram

        Add ground beef; heat thoroughly

Top with Grated Swiss Cheese

Chowder, Clam

        From the kitchen of Shannon Fletcher

1 Cup Celery (Diced)

1 Cup Onions (Diced)

2 Cup Potatoes (Diced)

2 Can Baby Clams (Reserve Juice)

½ Cup Butter

¾ Cup Flour

1 Quart Half & Half Cream

Grated Cheddar Cheese for Topping

Add diced veggies to clam juice & enough water to cook vegetables in; simmer 20 minutes.

In another pan make white sauce by cooking butter and flour together to make a paste. Add half & half cream to flour mixture; cook & stir until thick.

Add veggies & liquid to the white sauce; salt & pepper to taste; add clams and heat through.  Yield: 10 Servings.

Chowder, Midwest

        From the kitchen of Sherri Somers

2 Cup Water

½ Cup Carrots (Sliced)

½ Cup Celery (Sliced)

2 Cup Potatoes (Chopped)

¼ Cup Onions (Chopped)

1½ tsp Salt

¼ tsp Pepper

In a smaller pan, bring the above ingredients to a boil & boil till tender (do not drain water when done).

While vegetables are boiling, mix in a separate pan (larger pan):
¼ Cup Butter
¼ Cup Flour

Heat like you would for white sauce, then add:
1 Can (12 oz) Evaporated Milk
½ Cup Water

Heat till thick stirring constantly; remove from heat.  Add veggies with water &:
1 Can Cream Style Corn
1½ Cup Cheddar Cheese (Shredded)

Cool Whip/Yogurt Salad, Peg’s

        From the kitchen of Julie Johnson

1 (16 oz) Cool Whip

1 Lb Vanilla Yogurt  (Large Cottage Cheese Size)

1 Big Pkg Vanilla Instant Pudding

1 Pkg Strawberries or Raspberries

Mix together (Can Top with Bananas)

Dutch Lettuce Salad

        From the kitchen of Joyce Thorup

Lettuce

Sliced Radishes

Green Peppers (Minced)

Bacon (Fried until Crisp, Crumbled)

Egg (Hard Boiled & Sliced)

Make individual salads with these ingredients.  Add a sliced hard boiled egg to each dish.  Spread dressing on top.

Dressing:

2 Cup Miracle Whip Salad Dressing

3 Tbl Prepared Mustard

½ Cup Sugar, Salt, & Pepper to Taste

1 tsp Celery Salt of Celery Seeds

Heat dressing and spread on salad while warm.  Dressing may be refrigerated & reheated as needed.

Egg Drop Soup

        From the kitchen of Vickie Hunter

3 Cup Chicken Broth

1 Tbl Cornstarch

2 Tbl Cold Water

1 Egg (Slightly Beaten)

1 Green Onion (Chopped)

In a large saucepan, bring the broth to a boil over medium heat.  Combine cornstarch & water until smooth & gradually stir into broth.  Bring to a boil.  Cook & stir for 2 minutes or until thickened.

Reduce heat.  Drizzle beaten egg into hot broth, stirring constantly.  Remove from heat & stir in the onion.

Fiesta Salad

        From the kitchen of Clo Dillman

Salad:

3 Can (15 oz) Black Beans (Drained & Rinsed)

2 Cup Frozen Corn (Thawed)

2 Large Tomatoes (Diced)

1 Large Green Pepper (Diced)

1 Large Red or Yellow Bell Pepper (Diced)

½ Cup Red Onion (Chopped)

1 Cucumber (Seeded & Diced)

¾ Cup Cilantro (Chopped)

Dressing:

2 Tbl Seasoned Rice Vinegar

2 tbl Apple Cider Vinegar

1 Lime or Lemon (Juiced)

2 Cloves Garlic (Minced)

2 tsp Ground Cumin

1 tsp Ground Coriander

½ tsp Red Pepper (Crushed) or Pinch of Cayenne

½-1 tsp Salt

Combine beans with corn, tomatoes, bell peppers, red onion, cucumber, & cilantro.  Whisk dressing ingredients & pour over salad; toss gently to mix.

Fruit & Gorgonzola Green Salad

        From the kitchen of Carol Homer

Salad:

Euro Mixed Greens Or Spinach

½ Cup Gorgonzola, Feta, or Blue Cheese (Crumbled)

½ Red Onion (Thinly Sliced)

½ Cup Sugared Almonds or Pecans
(For sugared nuts, put nuts in heavy fry pan.  Sprinkle with 1 Tbl Sugar., heat, stirring frequently over med-high heat until sugar melts and starts to turn brown & just starts to smoke.  Turn onto plate & let cool.)

A fruit of Your Choice (Pears, Strawberries, Blueberries, Kiwi, Avocado, Grapefruit, Etc.)

Dressing:

¾ Cup Sugar

1 Tbl Dry Mustard

1 tsp Salt

6 Tbl Red Wine Vinegar

1 Cup Extra Virgin Olive Oil

1 Tbl Poppy Seeds

Mix the first four ingredients in a blender.  Drizzle in olive oil and blend until emulsified.

Stir in poppy seeds on low speed.  Refrigerate.

Fruit and Nut Tossed Salad

1/3 Cup Sugar

1 Cup Pecan Halves

2 Tbl Butter

8 Cups Torn Romaine

1 Can (15 oz) Mandarin Oranges (Drained)

2 Celery Ribs (Chopped)

1 Cup Fresh Strawberries (sliced)

4 Green Onions (Chopped)

In a heavy skillet, melt sugar over medium heat without stirring until golden brown; add pecans & butter; stir constantly until butter is melted & pecans are coated.

Remove from heat. Pour into a foil lined baking sheet; cool completely; break pecans apart if necessary.

In a salad bowl, combine romaine, oranges, celery, strawberries and onions.  Add pecans.

Greek Salad

Juice of ½ Lemon

1 Tbl Red Wine Vinegar

¼ Cup Extra-Virgin Olive Oil

2 tsp Dried Oregano

Coarse Salt & Ground Pepper (To Taste)

2 Large Cucumbers (Peeled, seeded, & Chopped into ½“ Cubes)

2 Large Tomatoes (Sliced & Chopped into ½“ Chunks)

½ Medium Red Onion (Peeled, trimmed, & thinly sliced lengthwise)

1/3 Cup Pitted Kalamata Olives

1 Tbl Flat-Leaf Parsley (Coarsely Chopped)

5 oz Chunk Feta Cheese (Finely Chopped)

Pinch of Fleur de Sel or other Coarse Sea Salt

Prepare dressing in a medium bowl; whisk together the lemon juice, vinegar, olive oil, & oregano; season with salt & pepper; Set aside.

Assemble salad in a large bowl.  Gently combine the cucumbers, tomatoes, onion, olives, & parsley.  Add the dressing & stir gently until well coated.

Sprinkle with feta cheese over the salad; stir carefully, just to incorporate.  Check the seasoning & finish with a pinch of sea salt & black pepper.  (Makes 4 Servings)

Hamburger Soup

        From the kitchen of Shannon Fletcher

1½ Lb Ground Beef

1 Onion

1 Can (28 oz) Tomatoes

2 Cup Water

1 Can Tomato Soup

4 Carrots (Chopped Fine)

3 Can Beef Consommé

1 Bay Leaf

3 Celery Stalks (Chopped)

Parsley

½ tsp thyme

8 Tbl Barley Pearls

Pepper to Taste

Brown meat & onions; drain; combine all ingredients in a large pot; simmer 2-3 hours.

Hollandaise Sauce

        From the kitchen of Marylou Rimmasch

In a double boiler cook until thickened:
3 Egg
Yolks
3 Tbl Water
Juice of 1 Lemon

When thickened, remove from heat & stir in:
1 Cube Unsalted Butter

Can use as a topping for Broccoli, Asparagus, or Beef Oscar.

Hot Dog Stew

        From the kitchen of Jan Griffiths

1 Lb. Pkg. Hot Dogs (Ball Park Franks are best)

4 Potatoes (Medium)

4 Carrots

½ Onion

2 – 3 Tbl Flour

¼ Cup Butter

1 Can (12 oz) Evaporated Milk

I Can (10.75 oz) Cream of Mushroom Soup

Melt butter in pan, dice potatoes, hot dogs, carrots, and onions; add to butter; add flour & milk; mix well and add soup.  Let simmer and server.

Note:  Add 1 Cup water gradually if needed.

Alternative:  Use Polish Sausage instead of Hot Dogs.

Italian Peasant Soup

        From the kitchen of Nan Painter

1 Lb Italian Sausage Links
(Casings Removed & Cut Into 1” Slices)

2 Medium Onions (Chopped)

6 Garlic Cloves (Chopped)

1 Lb Chicken Breasts (Boneless & Skinless)
(Cut into 1” Cubes)

2 Can (15 oz) Cannellini or White Kidney Beans
(Rinsed & Drained)

2 Can (14.5 oz) Chicken Broth

2 Can (14.5 oz) Diced Tomatoes

1 tsp Dried Basil

1 tsp Dried Oregano

6 Cup Fresh Spinach Leaves (Chopped)

Shredded Parmesan Cheese (Optional)

In a Dutch Oven or soup kettle, cook sausage over medium heat until no longer pink; drain; add onions & garlic; sauté until tender; add chicken; cook and stir until no longer pink.

Stir in the beans, broth, tomatoes, basil & oregano; cook, uncovered, for 10 minutes; add the spinach & heat just until wilted; serve with Parmesan cheese if desired.  Yield:  11 Servings.

Mini-Meatball Soup

        From the kitchen of Megan Sorenson

Soup:

2 Tbl Olive Oil

2 Carrots (Peeled & Chopped)

2 Ribs Celery (Chopped)

1 Medium Onion (Chopped)

2 Bay Leaves

Salt & Pepper

In a large pot over medium heat add oil, carrots, celery, onion, & bay leaves; season with salt & pepper.  Cover pot and cook veggies 5-6 minutes, stirring occasionally.

While veggies cook combine meatball ingredients.

Meatballs:

1 Lb Ground Beef

1 Egg (Beaten)

¼ Cup Milk

2 Cloves of Garlic

¼ Cup Onion (Minced)

½ Cup Romano Cheese (Grated) (Can Exclude)

½ Cup Bread Crumbs

½ tsp Nutmeg

2 Tbl Parsley

Salt & Pepper

Uncover soup pot and add to veggies:
6 Cup Chicken Broth
2 Cup Water

Increase heat to high and bring to a boil; once soup is boiling reduce heat and start rolling meat mixture into small balls & drop them right into the pot.  These are meat dumplings that will cook right in the broth.

1½ Cup Macaroni Pasta

1-3 Cup Fresh Spinach (Chopped)

When meatballs are finished add pasta to the soup and stir.  Cover and simmer 10 minutes.  When pasta is tender stir in the spinach.  When the spinach has wilted into the soup it is done and ready to serve.

Minestrone Soup

2 Cup Kidney Beans

½ Onion (Chopped, Sautéed)

2 Cloves Garlic (Minced)

2 Carrots (Peeled & Cut into Circles)

2 Potatoes (Peeled & Cut into Squares)

1 Cup Small Elbow Macaroni

1 Can (8 0z) Tomato Sauce

Clean & rinse kidney beans; add water almost to the top of your pan & bring to a boil (watch closely & add water as needed); let simmer until soft (~3-4 hours).

Add salt to taste ~½ way through boiling time.

Drain water & save; add above ingredients; re-add water as needed; cook until carrots are kind of soft; don’t over-cook macaroni; add salt & pepper to taste.

Mock Raspberry Jam

        From the kitchen of Olea Silcox

5 Cups Green Tomato Pulp

¼ Cup Lemon Juice

4 Cup Sugar

Mix & boil on medium heat for 20 minutes; add 1 large raspberry jello & cook 2 minutes longer to dissolve jello; pour into sterilized jars & seal.

10 small-medium tomatoes makes ~5 cup pulp

Can use Strawberry Jello & I’ve even tried Orange Jello.

Noodles, Homemade

        From the kitchen of Karla Brown

1 Egg

½ Egg Shell Cold Water (2 Tbl)

½ tsp Poultry Seasoning (for Flavor)

~1 Cup Flour

Mix the ingredients listed above in a bowl; makes a stiff dough.  Roll out on a lightly floured surface; very thin; cut into ¼” wide strips; add to soup, etc.; no waiting or drying time required; noodles take ~20 minutes to cook; makes 3 cups cooked noodles.

Pasta, Homemade

        From the kitchen of Colleen Van Wagoner

2 1/3 Cup All-purpose Flour

½ tsp Salt

2 Beaten Eggs

1/3 Cup Water

1 tsp Olive or Cooking Oil

Hand-mixed method:  In mixing bowl stir together 2 Cup of the flour & the salt.  Make a well in center.  Combine eggs, water, & oil; add to flour.  Mix well.

Sprinkle kneading surface with remaining flour.  Turn dough out onto floured surface.  Knead till dough is smooth & elastic (8-10 minutes).  Cover; let rest 10 minutes.  (Dough can be refrigerated for 3 days or can be frozen for longer storage.)

Divide dough into thirds; roll each portion of dough into a 16”x12” rectangle, ~1/16” thick.  (If dough becomes too elastic, cover & let rest 5 minutes.)  Slice & dice as desired.

Pasta with Brie

        From the kitchen of Julie Van Den Berghe

2 Cup Tomatoes (Chopped)

1/3 Cup Olive Oil

1/3 Cup Pine Nuts

2 Garlic Cloves (Pressed)

¼ Cup Basil (Fresh Chopped)

4 oz Brie (with Trimmed Skin)

3 Cup Dry Pasta

Cook pasta; sauté garlic; add tomatoes & basil; heat; add nuts & cheese until melted.

Toss over pasta & sprinkle with Parmesan Cheese

Pear Gorgonzola Salad

        From the kitchen of Marylou Rimmasch

Salad:

Fill your favorite salad bowl with:
Spring Mix Lettuce
Croutons
Pine Nuts
1 Thinly Sliced Pear
Chopped Green Onions

Dressing:

¼ Cup Red Wine Vinegar

2 Tbl Soy Sauce

2 Tbl Worcestershire Sauce

1 Tbl Dry Mustard

2 tsp Dry Curry Powder

½ Cup Olive Oil (or Other Oil)

Salt & Pepper

1 Clove Garlic Sliced in ½ Twice (Remove Before Serving)

Potato Cheese Soup I

        From the kitchen of Vickie Hunter

½ Chopped Onion

2 Tbl Butter

4 Potatoes (Diced)

2 Cubes Chicken Bullion

½ tsp Salt

2 Cup Water

Pull all above ingredients in large pan cover & boil for 15 minutes or when potatoes are tender.

Cream 4 oz. cream cheese & 1 cup of grated cheddar cheese & 1/2 cups milk boil & garnish with paprika season to taste.

Potato Cheese Soup II

        From the kitchen of Chris Lawrence

2 Cup Water

2 Potatoes Peeled & Cubed

2 tsp Minced Onion

1 tsp Salt

Boil the water, potatoes, onion, & salt until tender crisp, ~7 minutes.

Cheese Sauce:

2 Tbl Margarine

2 Tbl Flour

1 Cup Milk

½ Cup Grated Cheese

Melt margarine, stir in flour to form paste.  Gradually add milk stirring constantly.  When blended stir in grated cheese.  Stir until melted.  Remove from heat & wait until vegetables are cooked.

Gradually stir in liquid from vegetables until desired thickness.  (Don’t add all of the liquid at once)

Drain remaining liquid & add vegetables.  Stir until blended.

Potato Soup, Chunky

        From the kitchen of Jan Griffiths

3 Tbl Margarine or Butter

¼ Cup Flour

4 Cup Milk

2 Cup (or More) Potatoes (Diced)

½ Onion (Minced)

½ tsp Salt

½ tsp Pepper

Melt butter in heavy sauce pan over low heat; add flour, stirring until smooth; cook 1 minute, stirring constantly; gradually add milk, stir in potatoes, onion, salt, & pepper; cook over medium heat , stirring frequently until potatoes are done.

Yield: 5 Cups

Sarah Salad

        From the kitchen of Chris Mickelson

2 Pkg (16 oz) Lettuce
A Mix of Leaf Lettuces (Romano, Butter, Iceberg, etc.)
Or use fresh lettuces out of garden.

½ Bermuda/Red Onion (Sliced Thin)

1 Bag Peas (Frozen or Fresh)

½ Lb Bacon (Fried; Save)

Mayonnaise

¼ Lb Swiss Cheese

Prepare Salad the day before and refrigerate overnight.

Put lettuce in large bowl; put 3-4 Tbl mayo in pockets around the lettuce; pour peas around the outer lining of the bowl/lettuce; grate Swiss Cheese and lay it on top; lay some sliced onions on top of cheese.

Cover with lid or wrap tightly; refrigerate; when ready to serve, mix all together well; add bacon, mix again; add more mayo to your taste; sprinkle a wee bit of sugar on top.

Great for any occasion; Enjoy! This is a BIG favorite

Rice Soup, Grandma Kramer’s

        From the kitchen of Lani Nelson

Use leftovers from French Dip Sandwiches (or other meat & broth meal); add carrots, onions, & rice (½-¾ Cup) to broth & meat; cook until rice starts falling apart.

If more broth is needed, dissolve beef bouillon cubes in water or use canned beef broth.  Use Maggi Seasoning to flavor the soup; it gives more depth of flavor to the broth.

Spaghetti Sauce

        From the kitchen of Shannon Fletcher

1 Lb Hamburger

½ Lb Pork Sausage

2 Can (26 oz) Hunts Chunky Vegetable Spaghetti Sauce

1 Can (14 oz) Italian Diced Tomatoes

1 Can (14 oz) Crushed Tomatoes

1 Can (4 oz) Mushrooms

1 Onion (Chopped)

¼ Cup Green Pepper (Chopped)

¼ Cup Red Pepper (Chopped)

1 Small Zucchini (Chopped)

2 Cloves Garlic (Minced)

½ tsp basil

½ tsp Oregano

1 Tbl Brown Sugar

Fresh Parsley

Brown & drain hamburger & sausage.

In a large pot combine all ingredients, (except fresh parsley).  Bring to a low boil & simmer for 40 minutes.

Add fresh parsley & serve over spaghetti noodles.  Feeds 6-8.

Spinach Salad I

        From the kitchen of Elisa Smith

Toss:

Spinach (Head)

Iceberg lettuce (Head)

Mushrooms (sliced)

Bacon (Fried & Chopped)

Cottage Cheese (Rinsed in Strainer)

1 Red Onion (Sliced)

Dressing: (blend together)

¾ Cup Apple Cider Vinegar

1½ Cup Oil

¾ tsp Dry Mustard

¾ Cup Sugar

1½ tsp Salt

1½ Tbl Poppy Seeds

This will serve a large group.

Spinach Salad II

        From the kitchen of Mary Anne Hair

1 Lb Young Spinach

½ Cup Sugar

¼ Cup White Vinegar

½ tsp Salt

¼ tsp Paprika

1 Tbl Onion (Grated)

¼ Cup Salad Oil

½ Cup Crispy Fried Bacon

Wash spinach; tear into bite-size pieces.  Chill.  Put sugar and vinegar into small pan; bring to a boil.

Remove from heat; cool; add other ingredients; pour over spinach; add bacon and toss.

Spinach Salad III

        From the kitchen of Julie Van Den Berghe

Spinach

Slivered almonds (toasted) of pecan gems
(I like to put the nuts in a pan with 3 Tbl Sugar & 1 Tbl water; cook and stir until the sugar coats the nut in a dry way; be careful not to burn and stir the whole time.)

Craisins

Bacon (Crumbled)

Feta Cheese (Crumbled)

Croutons (Seasoned)

Poppy Seed Dressing:

¾ Cup Sugar

1 tsp Dry Mustard

1 tsp Salt

1/3 Cup Vinegar

¼ Small Red Onion (Diced)

1 Cup Oil

Mix in blender (turns a whitish color.) add ½ tsp poppy seeds; lightly pour over salad.

(I like to buy Briannas Home Style Blush Wine Vinaigrette Dressing, or any raspberry vinaigrette.)

Spinach Salad, Strawberry

        From the kitchen of Chris Mickelson

Dressing:

½ Cup Sugar

½ Cup Apple Cider Vinegar

1 Cup Oil

1 Tbl Poppy Seeds

1 Tbl Onion Grated

1 tsp Salt

½ tsp Dry Mustard (Optional)

Salad:

2 Big Bags of Spinach

1 Lb Bacon (Fried, Drained & Broken Into Pieces)

½ Lb Parmesan Cheese (Grated)

2 Large Can (8 oz) Mandarin Oranges (Drained)

½ Fresh Mushroom Sliced

Purple Onion Thinly Sliced

Sliced Strawberries

Prepare separately the night before, and then mix all ingredients together right before serving.

(Note:  The dressing amount is really too much. Pour in only as much as you think is good. Either that or add more spinach and other ingredients.)

Spinach Tortellini Salad

        From the kitchen of Marylou Rimmasch

Steam & Cool:
3 Cup Broccoli Pieces
3 Cup Tortellini

Mix above with:
4 Cup Fresh Spinach
Caesar Dressing
½ Chopped Onion
1 Lb Cooked Bacon (Crumbled)
1½ Cup Mozzarella Cheese (Grated)
2 Cup Cherry Tomatoes

Strawberries & Feta with Balsamic Vinaigrette

        From the kitchen of Annie Cannon

1 Pkg (Costco Size) Spring Mix Greens

1 Large Bag of Chopped Pecans (Candied)

1-2 Cup Strawberries (Remove Tops And Slice)

1½ Cup Crumbled Feta Cheese

½ Cup Balsamic Vinaigrette

To serve, toss all ingredients together and serve immediately.

Candied Pecans:

Whisk one egg white in medium bowl; coat pecans in egg white.

In a large Ziploc bag add:
½ Cup Sugar
A Couple of Dashes of Cinnamon
A Dash of Nutmeg
Salt to Taste

Add egg coated pecans and shake.

Bake on jelly roll pan @ 400° for ~10-15 minutes or until hard. Scrape away from pan and let cool.

Balsamic Vinaigrette:

1 Cup Olive Oil

½ Cup Balsamic Vinegar

~1 Tbl Dijon Mustard & Honey (to Taste)

Blend well in a food processor and refrigerator until just before serving.

Summer Chicken Salad

        From the kitchen of Jill Nebeker

2½ Cup Uncooked Large Seashell Macaroni

1½ Cup Cooked Chicken (Cubed)

1 Cup Thinly Sliced Celery

1 Bunch Chopped Green Onions

1 Cup Chopped Granny Smith Apple

1 Cup Cubed Monterey Jack Cheese

1½ Cup Miracle Whip

1 Tbl Lemon Juice

½ tsp Salt

1/8 tsp Pepper

4 oz Cashews

Mandarin Oranges (Optional)

Cook & cool macaroni.  Combine miracle whip, lemon juice, salt & pepper.  Toss all ingredients except oranges together in large bowl & chill for at least 4 hours before serving.  Garnish with mandarin oranges.

Taco Salad

        From the kitchen of Janine Desmond

1 Lb Hamburger

½ Cup Onion (Chopped)

½ Cup Green Pepper (Chopped)

1 Can (8 oz) Tomato Sauce

1 tsp Chili Powder

½ tsp Oregano

¼ Cup Vinegar

¼ Cup Brown Sugar

1 Bag Corn or Tortilla Chips

Chopped Lettuce

Grated Cheese

Brown Hamburger with onion & green pepper; add sauce, spices, vinegar, & brown sugar; simmer for 15-20 minutes.

To serve, layer on plate with chips, meat mixture, lettuce, & cheese

Alternate Method:

Add 1 Small Can Kidney Beans to the sauce.

Taco Soup

        From the kitchen of Jan Griffiths

1 Lb Hamburger (Brown & Drain)

2 Cup Tomato Juice or Crushed Tomatoes

1 Cup Salsa

1 Tbl Taco Seasoning

2 tsp Chili Powder

1 Can Campbell’s Tomato Soup

1 Can of Corn (Drain)

1 Can Kidney Beans (Drain)

1 Clove Garlic (Chopped)

1 Onion (Chopped)

1½ Cup of Carrots (Chopped)

2 Cup Hot Water

Heat 1 hour.

Server with Frito-Lay Scoops.

Top with grated Cheese & Sour Cream.

Tomato Soup, Autumn Harvest

        From the kitchen of Julie Van Den Berghe

8 Large Tomatoes

Olive Oil

2 Garlic Cloves (Minced)

2 tsp Sugar

1½ tsp Italian Seasoning

1 tsp Crushed Rosemary

3 Beef Bouillon Cubes

1 Cup Heavy Cream

1-2 Cup Water

Tortellini (Optional)

Blanch tomatoes and peel off the skin, core; in a soup pan drizzled with olive oil add crushed garlic and sauté; add puréed tomatoes; add seasonings and simmer ½ hour.

Add cream and water until desired consistency, heat.

Serve with fresh grated Parmesan or Romano cheese.  Add cooked tortellini if you like.

Tomato Soup, Cora's Bottled

~11 Quart Tomatoes (wash & cut into 2-3 pieces)

7 Whole Onions (Peeled & Quartered)

1 Tbl Celery Seed

15 whole Cloves

14 Bay Leaves

½ Lb Butter (Let butter melt, gradually add other ingredients, making a roux)

14 Tbl Flour

12 Tbl Sugar

4 Tbl Salt

1 tsp Chili Powder

Boil tomatoes, onions, spices together for ~30 minutes or until hot enough to go thru Victorio Strainer.  Heat the pulp obtained from that process until boiling--again, then add the thickening roux & heat all together until boiling again.

Put into prepared bottles.  Process in boiling water for 20.

Yields 13-17 pts.

Tortilla Soup

        From the kitchen of Julie Johnson

2 Can Chicken Stock

½ Cup Cilantro

1 tsp Garlic (Minced)

3-4 Onions (Chopped)

Juice from ½ Lime

Simmer ingredients in pan for 45 minutes.  Strain; save broth, throwing away the rest of the simmered ingredients.

In 4 serving bowls put:
~½ Cup Chicken (Grilled & Chopped)
1-2 Tbl Fresh Cilantro
Chunks of Avocado
Chips & Pepper Jack Cheese. (I use any kind)
~1 Cup (little Less)
Squeeze into bowl a little more lime juice.

Toscana Soup (Olive Garden)

        From the kitchen of Mary Anne Hair

2¾ Cup Chicken Stock or Broth

¼ Cup Heavy Cream

1 Medium Russet Potato

2 Cup Kale (Chopped)

½ Lb. Spicy Italian Sausage

¼ tsp Salt

¼ tsp Red Pepper Flakes (Crushed)

Combine the stock & cream in a saucepan over medium heat; slice the unpeeled potato into ¼-Inch slices, then quarter the slices and add them to the soup; add the kale.

Grill or sauté the sausage; when cooked and cooled cut the sausage at an angle into slices about ½-Inch thick; add the sausage to the soup.

Add the spices and let the soup simmer for about 2 hours; stir occasionally.

Toscana, Zuppa (Olive Garden)

        From the kitchen of Sammy Kennedy

2 Large Unpeeled Russet Potatoes (Sliced in ½, then ¼” Slices)

2 Can Chicken Broth

1 Quart Water

2 Cloves Garlic (Minced)

1 Lb. Spicy Italian Sausage (Jimmy Dean)

1 Large Onion (Chopped)

½ Can or jar of Bacon Bits

¼ tsp Salt

¼ tsp Red Pepper Flakes (Crushed)

2-4 Cup Kale or Swiss Chard (Chopped)

1 Cup Heavy Cream

Place potatoes, broth, water, & garlic in a pot and cook on medium heat until potatoes are done.

Grill or sauté the sausage and onion; when cooked and cooled cut the sausage at an angle into slices about ½-Inch thick; add the sausage & onion to the boiling potatoes; add bacon bits, salt, & pepper

Stove Top:  Simmer for 10 minutes; add kale and simmer for 5 minutes; turn to low heat, add cream, heat through & serve.

Crock Pot:  Place broth, potato, & sausage mixture into crock pot, add kale & cream; cook on medium for 2 hours.

Turkey Noodle Soup

        From the kitchen of Susan Yarrington

2 Can (14.5 oz) Chicken Broth

3 Cup Water

1¾ Cup Carrots (Sliced)

½ Cup Onion (Chopped)

2 Celery Ribs (Sliced)

1 Pkg (12 oz) Frozen Egg Noodles

3 Cup Turkey (Cooked & Chopped)

1 Pkg (10 oz) Frozen Peas

2 Envelopes Chicken Gravy Mix

½ Cup Cold Water

In a large sauce pan, bring the broth, water, carrots, onion, & celery to a boil; reduce heat; cover & simmer for 4-6 minutes or until veggies are crisp-tender; add the noodles; simmer, uncovered for 20 minutes or until noodles are tender.

Stir in turkey & peas; combine gravy mixes & cold water until smooth; stir into the soup; bring to a boil; cook & stir for 2 minutes or until thickened.  Yield 7 Servings.

Yoga Salad

        From the kitchen of Julie McAdams

Dressing:

½ Cup Sugar

2 tsp Chopped Onion

½ tsp Salt

1 Tbl Poppy Seeds

1/3 Cup Lemon Juice

1 Tbl Dijon Mustard

2/3 Cup Olive Oil

Mix & Chill

Romaine Lettuce

½ Cup Craisens

1 Pear (Cubed)

1 Cup Shredded Swiss Cheese

1 Cup Cashews

1 Apple (Cubed)

White Chile

        From the kitchen of Tami Pederson

2 Onion (Chopped & Sautéed in butter)

1 tsp Garlic Powder

1 tsp Oregano

2 Tbl Cumin (Start w/1 Tbl)

½ tsp Cayenne Pepper

2 Small Can Diced Green Chilies or 1 Large

4 Can (15 oz) White Northern Beans

3 Cup Chicken Broth (2 Cans)

1 Chicken Bouillon cube

4 Cup Cooked, Diced Chicken Breast

2 Can White Corn (Un-drained)

32 oz Sour Cream

Grated Monterey Jack Cheese

Add all ingredients except sour cream & cheese.  Simmer in pot for 30 minutes, then add sour cream, simmer for 10 minutes.  Serve with grated cheese.

White Chili, Creamy

        From the kitchen of Annie Cannon

1 Lb Chicken Breasts (Cut Into Cubes)

1 Medium Onion (Chopped)

1½ tsp Garlic Powder

1 Tbl Vegetable Oil

2 Can Great Northern Beans (Rinsed & Drained)

1 Can Chicken Broth

2 Can Chopped Green Chilies

1 tsp Salt

1 tsp Ground Cumin

1 tsp Dried Oregano

½ tsp Pepper

¼ tsp Cayenne Pepper

1 Cup Sour Cream

½ Cup Whipping Cream

In a large saucepan sauté chicken, onion & garlic powder in oil until chicken is no longer pink; add beans, broth, chilies & seasonings; bring to a boil; reduce heat; simmer, uncovered, for 30 minutes.

Remove from heat, stir in sour cream & cream; serve immediately.  Makes 7 servings


Main Dishes & Sandwiches

Asparagus, Bacon, & Cheese Pasta

        From the kitchen of Julie Van Den Berghe

1¼ Lb Asparagus

Salt & Ground Pepper

12 oz Bacon

1 Lb Penne Pasta

1/8 tsp Red Pepper Flakes

2 Tbl Fresh Marjoram

12 oz Mozzarella (Cut into ½” Cubes)

Trim Asparagus (Cut into 1” pieces on bias); cook bacon, drain, crumble, reserve some of the fat, and sauté asparagus & red pepper until browned; add pasta and marjoram, salt & then toss.

Remove from heat, toss with cheese

Barbeque Sandwiches

(6T) 3 Tbl Brown Sugar

(3C) 14 oz Ketchup

(¾C) ½ Cup Water

(3T) 2 Tbl Liquid Smoke

(6T) 4 Tbl Worcestershire Sauce

(4.5t) 3 tsp Dry Mustard

(0) 2 tsp Celery Seed

(0) 6 Tbl Butter

(Some) Salt & Pepper

4 Lb Meat of your choice (Cooked & Shredded)

Simmer all ingredients until meat is flavored; serve on French or Soft Rolls

(Mom’s ratios in Parentheses)

Barbequed Burger, Marilyn Broomhead’s

        From the kitchen of Monica Steiner

4 Stalks Celery (Small Dice or Chopped)

2 Large Onions (Small Dice or Chopped)

2 Large Green Peppers (Small Dice or Chopped)

2 Lb Hamburger

3 Bay Leaves

2 Tbl Brown Sugar

1 Pint Tomato Sauce

Brown hamburger and drain.  Sauté vegetables until tender; combine hamburger, sautéed vegetables, & all other ingredients together; place in a lidded saucepan or a crock pot.  Simmer slowly 4 hours.  Serve on buns.

Beef Oscar

        From the kitchen of Marylou Rimmasch

Cook Costco tenderloins any method you choose for as long as you choose.

Top With:
Shelled Crab
Sliced Avocado
Steamed Asparagus
Hollandaise Sauce

Calzone

        From the kitchen of Connie Bertoch

Dough from “Bread in a Bag” Recipe

¼ Cup Pizza Sauce

½ Cup Mozzarella Cheese (Grated)

½ Cup Toppings of Your Choice (Pepperoni, Sausage, Mushrooms, Olives, Green Peppers, Pineapple, Onions, Etc.)

1 Tbl Egg

1 tsp Water

Lightly flour an area on the counter; divide dough into 5-6 pieces; roll each piece out until ¼” thick.

Lightly spread the top with pizza sauce; top with toppings & cheese;

Fold dough over to form a half circle; use a fork to seal edges (Seal well so filling will not run out during baking).

Spray pan with Pam, beat egg & water together; use pastry brush to spread egg mixture on top of the pocket.  Bake @ 400° for 10-12 minutes or until golden brown.

Canasta Casserole, Elizabeth Monson's

        From the kitchen of Monica Steiner

1 Can Water Packed Tuna

1 Can Cream Of Mushroom Soup

1 Soup Can Of Water

1 Cup Onion (Chopped)

1 Cup Diced Celery

¼ lb Cashew Nuts

1 Pkg Chow Mein Noodles

Mix all ingredients, and put into a 2 quart casserole dish.  Top with crushed potato chips if desired.

Bake @ 350° for 40-50 minutes.  Serves 4-6

Chef’s Home-Style Surprise (College Student’s Favorite)

1 Automobile

1 Mother

Drive to Mom’s home; enter house and say, “Hi Mom!”  Have whatever she’s having or will make for you.

Chicken, Alice Springs (Outback Steakhouse Style)

        From the kitchen of Sherri Lloyd

Honey Mustard Marinade

½ Cup Grey Poupon Dijon Mustard

½ Cup Honey

1½ tsp Vegetable Oil

½ tsp Lemon Juice

Whip the mixture for ~30 seconds; pour ~2/3’s of the marinade over the chicken breast; marinate for ~2 hours.  Save remaining mixture in the fridge.

8 Slices of Bacon (Cooked)

Sliced mushrooms

1 Cup Monterey Jack (Shredded)

1 Cup Cheddar Cheese (Shredded)

2 tsp Fresh Parsley (Finely Chopped)

After cooking the chicken breasts, you may brush the breasts with the honey mustard then lay the bacon slices on top first; then the mushrooms; then Monterey Jack comes next followed by the cheddar cheese; top the cheese with the parsley; serve with remaining honey mustard if you wish.

(To melt the cheese, sometimes I barbeque the chicken and then place then in the oven just to melt the cheese.  I have found that the cheese makes a mess all over the grill.)

Chicken, Apricot (Catalina)

        From the kitchen of Jen McClees

4-6 Chicken Breast (Thawed)

1 (8 oz) Bottle Russian Dressing

1 Cup Apricot Preserves

1 Pkg Onion Soup Mix

Mix dressing, preserves, & soup mix together. In a 9”x13” pan placed chicken. (I usually cut into thick strips)  Pour dressing mixture over the top of chicken.

Bake @ 350° for 45 minutes.  Spoon over rice.

Alternate Method

        From the kitchen of Denise Knight

Substitute 1 Cup Catalina Dressing for Russian Dressing.

Pour the mixture over 8-10 chicken breasts.

Bake @ 300° for 2 hours. (Covered for ½ of the time.)

Chicken, Aztec

        From the kitchen of Kathy Domgaard

2-3 Chicken Breasts (Boneless)

1 Can Black Beans (Undrained)

1 Can Whole Kernel Corn (Undrained)

1-2 Cups Salsa

1 Clove Garlic

½ tsp Cumin

Layer in a Crockpot and cook on low 8-10 hours; shred chicken into bite size pieces & return to Crockpot; add 8 oz package cream cheese until it is melted.  Stir well; serve over rice.

Chicken, Bacon Wrapped

        From the kitchen of Mary Anne Hair

Chicken Breasts (Boneless)

1 Lb Bacon

1 Pkg (16 oz) Sour Cream

2 Can Cream of Mushroom

Wrap pieces of bacon around chicken breasts and lay in pan.  In a separate bowl, mix sour cream & mushroom soup; pour this over the chicken; cover and chill overnight in the refrigerator.

Bake @ 250°-275° for 3 hours.  Great with rice.

Chicken Broccoli Casserole

        From the kitchen of Elisa Smith

3-4 Cup Rice (Prepared)

2-3 Heads Broccoli (Steamed & Cut up)

1-2 Cup Chicken (Cooked & Cubed)

1 Cup Mayonnaise

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

1 Tbl Lemon Juice

1 Tbl Curry Powder

Put cooked rice in bottom of 9”x13” pan. Add broccoli & chicken. Mix remaining ingredients. Spread over chicken, broccoli, & rice. Cook @ 350° for 30-45 minutes or until warm.

Chicken, Brown Sugar

        From the kitchen of Colleen Van Wagoner

1 Cup Brown Sugar

½ Cup (1 Stick) Butter

2 Tbl Catsup

2 Tbl Worcestershire Sauce

2 Tbl Mustard

6-8 Chicken Breasts (I like chicken Strips)

Combine brown sugar, butter, catsup, Worcestershire, & mustard in saucepan & heat until butter is melted.  Pour over chicken in a 9”x11” pan.  Bake covered @ 350° for 1 to 1½ hours.

Chicken, Café Rio Style

        From the kitchen of Cathy Berg

1 Small Bottle Kraft Zesty Italian Dressing

1 Tbl Chili Powder

1 Tbl Cumin

3 Cloves Garlic (Minced)

5 Lb Boneless Skinless Chicken Breasts

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Chicken, Cilantro-Lime

1 Lb Boneless Skinless Chicken Breasts

2 Small Onions

1 Large Lime

2 Tbl Canola Oil

1 Or 2 Small Green or Red Jalapeño Peppers (Seeded & Sliced)

1 Small Piece Fresh Ginger; 1” Long (Peeled & Thinly Sliced)

2 Tbl Chopped Fresh Cilantro

2 Tbl Soy Sauce

1-2 tsp Sugar

Hot Cooked Rice or Flour Tortillas

Cut each chicken breast half into 8 pieces. Cut each onion into 8 wedges.

Remove 3 strips of peel from lime with vegetable peeler. Cut lime peel into very fine shreds; juice lime; measure 2 Tbl juice; set aside.

Heat a wok or large skillet over medium-high heat for 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken, jalapeño & ginger; stir-fry ~3 minutes or until chicken is no longer pink in center. Reduce heat to medium.

Add onions; stir-fry 5 minutes.

Add lime peel, juice and chopped cilantro; stir-fry 1 minute. Add soy sauce and sugar to taste; stir-fry until well mixed and heated through. Transfer to serving dish. Serve with rice or tortillas.  Makes 4 servings

Chicken for Company

        From the kitchen of Lori Berrett

6-8 Chicken Breasts (Boneless/Skinless)

1 or 2 Can Cream of Mushroom (or Cream of Chicken) Soup - Diluted with ¼ Can Water per Can

6-8 Slices Swiss or Mozzarella Cheese

1-2 Pkg Stuffing Mix (Stove Top) – made to package directions.

Place chicken in 9”x13” baking dish.  Place cheese slices on top of each chicken breast.  Place stuffing over all.  Make sure cheese is covered well.  Pour creamed soup over stuffing and chicken.

Bake @ 350° for 1 hour.

Variation:  Pour soup over chicken and cheese, and then put stuffing on top.  Bake; cover loosely with foil for 1 hour; uncover and bake ½ hour longer.

Chicken Crescent Casserole

        From the kitchen of Jo Imlay

1 Celery rib (Sliced)

3 Tbl Butter or Margarine

1 Can (10¾ oz) Condensed Cream of Mushroom Soup

2/3 Cup Mayonnaise

½ Cup Sour Cream

2 Tbl Dried, Minced Onions

3 Cup Cubed Cooked Chicken

1 Can (8 oz) Sliced Water Chestnuts (Drained)

1 Jar (4½ oz) Sliced Mushrooms (Drained)

2/3 Cup Shredded Swiss Cheese

1 Tube (8 oz) Refrigerated Crescent Rolls

½ Cup Sliced Almonds

In a large saucepan, sauté celery in 1 Tbl butter until tender.  Stir in the soup, mayonnaise, sour cream, onion, chicken, chestnuts, & mushrooms.  Cook & stir over medium heat just until mixture begins to boil.  Transfer to an ungreased 13”x9” baking dish.  Sprinkle with cheese.

Unroll crescent roll dough into a rectangle; seal seams & perforations.  Place over cheese.  Melt the remaining butter; toss with nuts & sprinkle over top.  Bake, uncovered, @ 375° for 20-25 minutes or until golden brown.

Yield 8-10 Servings.

Chicken Enchiladas I

        From the kitchen of Nan Painter

1 Cup Chopped Onions

½ Cup Chopped Green Pepper

5 Tbl Butter

2 Cup Cooked Chicken (Chopped)

1 Can (4 oz) Chopped Green Chili Peppers

¼ Cup Flour

1 tsp Ground Coriander

½ Tbl Salt

2½ Cup Chicken Broth

1½ Cup Sour Cream

2½ Cup Monterey Jack Cheese

12 Corn Tortillas

Chopped Tomatoes

Fresh Salsa

Cilantro

In a large saucepan, cook onions and peppers with 2 Tbl of butter until tender; combine in a bowl with chicken and green chili peppers and set aside.

In the same saucepan, melt 3 Tbl of butter, blend in flour, coriander and salt; stir in chicken broth all at once.; cook and stir until thickened & bubbly.

Remove from heat; stir in sour cream and ½ Cup of the cheese; stir ½ Cup of this sauce in chicken mixture.

Dip each tortilla in remaining hot sauce to soften; fill each tortilla with ¼ Cup of chicken mixture; roll up and arrange in baking dish.

Pour remaining sauce over tortillas and sprinkle remaining cheese; top with chopped tomatoes if desired.

Bake @ 350° uncovered for 25 minutes.  Top with fresh salsa and chopped cilantro after it is cooked.

Chicken Enchiladas II

        From the kitchen of Jan Griffiths

2-3 Cup Cooked Chicken (Chopped)

2 Can (10¾ oz) Cream of Chicken Soup

1 Cup Sour Cream

1 Can (4 oz) Chopped Green Chili Peppers

¼ Cup Green Onions (Chopped)

2-3 Cup Monterey Jack – Cheddar Cheese

1 Can (20 oz) Enchilada Sauce

12 Flour Tortilla Shells

Grease 9x13 baking dish; mix first six ingredients together, saving half the cheese for topping; spread mixture equally on 12 tortilla shells, roll and place in baking dish.

Top with remaining cheese and enchilada sauce.

Bake @ 375° uncovered for 30 minutes.

Chicken Enchiladas (American Style)

        From the kitchen of Elisa Smith

4-5 Chicken Breasts (Cooked & Cubed)

1 Can Refried Beans (or 2 cups)

1 Cup Salsa

2 tsp Taco Seasoning

2 Cup Cheese (Monterey Jack or Cheddar - ~8 oz)

Flour Tortillas (~6-8)

Mix beans, salsa, taco seasoning, & chicken in a bowl. Spoon into flour tortillas & sprinkle with cheese.  Roll them up & place tortillas in a 9”x13” pan.

Topping:

1 Can Cream of Chicken Soup

1½ Cup Sour Cream (just under 16 oz)

Mix topping & spread over tortillas. Top with additional cheese.

Bake @ 350° for 40 minutes.

Chicken Escalante

        From the kitchen of Megan Sorenson

6-8 Chicken Breasts (Tenders Work Great Too!)

1 Jar (16 oz) Salsa

2 Cup Grated Monterey Jack Cheese (any kind will be fine)

With a large piece of tin foil create a pouch large enough to lay the chicken into (do not stack); cover chicken with salsa & sprinkle cheese on top; seal pouch.

Using a cookie sheet take pouch out to the grill & cook for ~30 minutes on medium (you will want to check it); when the chicken is cooked gently pull the foil back onto the cookie sheet & serve.  It’s simple and delicious!

Chicken, Famous Grilled

        From the kitchen of Chris Mickelson

½ Cup Italian Dressing

½ Cup Brown Sugar

½ Cup Lt. Soy Sauce

½ Cup Worcestershire Sauce

½ Cup Apple Cider Vinegar

2 Tbl Lime Juice

(Adjust to your liking)

4-6 Lb Chicken Breast (Boneless & Skinless)

Marinate 12-24 hours in a 1 gallon Ziploc bag. Then Grill on the BBQ

Enjoy grilled breast served with rice or noodles, or cut up into slices for fajitas served on tortillas.

Chicken, Grandma’s Pepper

Small Chicken Breasts

Your Favorite Barbeque Sauce

Green Peppers (thinly sliced)

Onions (Thinly sliced)

Red Potatoes (Thinly Sliced)

Salt

Cheese of your choice(a little too much is just enough; grated)
(Try American, Swiss, Mozzarella, Pepper Jack, Colby Jack)

Slice Chicken Breasts in half, length wise to create two thin slices.

Spread Barbeque Sauce in bottom of pan.

Put chicken on top of BB Sauce.  Cover Chicken with more BB Sauce.

Place layers of green peppers, onions, & then potatoes on top of chicken.

Salt & Pepper to taste

Cover with foil.

Cook for 30 minutes @ 350

Remove foil, sprinkle with cheese & monitor until cheese is melted.

Chicken, Grilled Lemon & Sage

4 Lb Chicken Parts (Budget tip: Bone-In, Skin Removed)

1/3 Cup Coarsely Chopped Sage (or other fresh herb)

½ Cup Lemon Juice

¼ Cup Olive Oil

1 Tbl Dijon Mustard

6 Cloves Garlic (minced ~2 Tbl)

1 tsp Ground Black Pepper

Salt to Taste

In a medium bowl, whisk together sage, lemon juice, oil, mustard, garlic, & pepper.

Pour the marinade into a sealable plastic bag or a dish large enough to hold the chicken in a single layer.  Add the chicken, turning to coat with marinade.  If using a dish, cover it.  Refrigerate for 2 to 10 hours.

Preheat grill to medium high.  Remove chicken from the marinade.  Season both sides with salt.  Grill the chicken until browned and no longer pink in the center, 10-15 minutes per side.  Avoid over cooking, chicken will dry and become tough.

Chicken, Hawaiian

        From the kitchen of Susan Yarrington

3 Lb Chicken Pieces (Skinned)

1 Onion (Chopped)

3 Stalks of Celery (Chopped

1 Green Pepper

2 Tbl Soy Sauce

½ Cup Brown Sugar

½ Cup Vinegar

1½ tsp Salt

¼ Cup Catsup

1 Cup Pineapple Bits & Juice

Combine & simmer 2 minutes.

Thicken with:
½ Cup Water
2 Tbl Cornstarch.

Flour & brown chicken; arrange in pan & pour sauce over.

Bake @ 350° for 1½ hour, uncover last 30 minutes.

Chicken, Italian

        From the kitchen of Cathy Berg

6-8 Pieces of Chicken (Breasts or Tenders)

2 Cans (10¾ oz) Cream Soup (Mushroom or Chicken)

1 Package (8 oz) Cream Cheese

2 Packets (?? oz) Italian Dressing Mix (Zesty has less Sodium)

Mix the soup, cream cheese, and dressing in a mixer until it is blended and smooth; pour over chicken.

Cook on high until it boils (about ½ hour).  Turn to low and let cook ~3½ hours longer; serve over Rice or Noodles

Chicken, Lemon Pepper

        From the kitchen of Joyce Thorup

6-8 Pieces Chicken (Boneless, Skinless) (Chicken Tenders)

Place Chicken in Pyrex Dish

Sprinkle Generously With Lemon Pepper

Bake @ 350° for 30 Minutes

Mix Together:
1 Can Cream Of Chicken Soup
½ Cup Milk
½ Cup Mayonnaise
1 Tbl Parsley Flakes
½ Cup Cheese (Grated) (Optional)

Pour over baked chicken & bake for 30 minutes more.  Serve over rice or noodles.

Chicken, Marinated (& Peanut Sauce)

        From the kitchen of Elisa Smith

Chicken Marinade:

1 Cup 7-up or Mineral Water

½ Cup Soy Sauce

½ Cup Vegetable Oil

3 Cloves Garlic (Chopped)

1-2 Tbl Molasses or Brown Sugar

Red Pepper(to taste)

In a big Ziploc bag, soak chicken in marinade for 3-4 hours. Grill or cook in oven @ 350° until done (~1 hour if using chicken breasts)

Peanut Sauce:

2 Tbl Vegetable Oil

¼ Cup Green Onions (Finely Chopped)

1 tsp Garlic (Finely Chopped)

2 Cup Chicken Broth

½ Cup Peanut Butter

1 Tbl Soy Sauce

1 tsp Lemon Juice

¼ tsp Grated Ginger Root

¼ tsp Hot Pepper Flakes

½ tsp Cinnamon

Cook garlic & onion in oil until soft & transparent. Add broth, boil, then add remaining ingredients.

Reduce heat to low, simmer until thick. Serve with chicken marinade.

Chicken, Microwave Breaded

        From the kitchen of Susan Yarrington

1 Lb Chicken Breast (Boneless & Skinless)

½ Cup Italian Bread Crumbs

½ Cup Parmesan Cheese

Margarine (Melted in Bowl)

Dip chicken in butter; coat with bread crumb & cheese mixture.  Place in microwaveable dish with cover.  Cook 3-4 minutes.  Serve with Stove Top & a veggie

Chicken, Mom’s Pineapple

        From the kitchen of Shannon Fletcher

Chicken Breasts (Boneless & Skinless)

2 Eggs

2 Tbl Milk

Sauce:

1½ Cup Sugar

1 Cup Vinegar

1 Cup Pineapple Juice

1 tsp Salt

1 tsp Paprika

5 tsp Cornstarch (Heaping)

2 Cup Carrots (Chopped)

1 Can Pineapple Chunks (Drained: juice reserved for sauce)

½ Green Bell Pepper (Chopped)

Dip chicken in egg/milk mixture; roll in flour; brown in hot oil; place in sprayed pan & cook @ 350° for ½ hour.

Combine sauce ingredients & boil until thick; set aside.

Add carrots, pineapple (drained) & green peppers to chicken; cover with sauce & bake another 30 minutes or until done.  Yield 5-6 Servings.

Chicken, Paprika

        From the kitchen of Connie Bertoch

1 Tbl Margarine

4 Skinless, boneless chicken breast halves

1 Can (10.75 oz) Cream of Mushroom Soup

2 tsp Paprika

1/8 tsp Ground Red Pepper

1/3 Cup Sour Cream (or Plain Yogurt)

Hot Cooked Noodles with Parsley

In skillet, in hot margarine, cook chicken 10 minutes or until browned; remove; set aside; spoon off fat

In skillet, combine soup, paprika, & pepper; heat to boiling.  Return chicken to skillet.  Cover, cook over low heat 5 minutes, or until chicken is no longer pink, stirring often.

Stir in sour cream.  Heat through; serve over noodles.  Sprinkle with additional paprika & garnish with fresh parsley if desired.

Chicken Penne, Mexican

1 Pkg (16 oz) Penne Pasta

2 Cup Cubed Chicken (Cooked)

1-1¼ Cup Salsa Con Queso Dip

½ Cup Milk

¼ tsp Salt

1 Can (15 oz) Black Beans (Rinsed & Drained)

1 Large Tomato (Chopped)

3 Green Onions (Sliced)

¼ Cup Cheddar Cheese (Shredded)

Cook pasta according to package directions; meanwhile, in a large bowl combine the cooked chicken, dip, milk, & salt.

Drain pasta; add to chicken mixture & toss to coat; top with black beans, tomato, onions, & cheese

Alternative:

Use a 9”x13” baking dish; combined beans with chicken mixture & bake @ 350° for 15 minutes before adding cheese, tomato, & green onions.

Chicken, Poppy Seed

        From the kitchen of Elisa Smith

6 Chicken Breasts

2 Can Cream of Chicken Soup

1½ Cup Sour Cream

2 Cup Crushed Ritz Crackers

½ Cup Butter

1 Tbl Poppy Seeds

Boil chicken. Cut chicken into small pieces. Arrange in a 9”x13” pan. Mix together soup & sour cream (can use reduced fat or no fat sour cream but IMO will not do). Spread over chicken. Mix cracker crumbs & melted or softened butter then spread over top of chicken & soup. Sprinkle poppy seeds on top.

Bake @ 350° for 40 minutes uncovered.

Chicken Roll Ups

        From the kitchen of Vickie Hunter

5 Chicken Breasts; boil & shred.

1 Pkg (8 oz) Cream Cheese
or 2 Pkg (3 oz) Cream Cheese with Chives

½ Lb Mushrooms (Diced or Canned)

Mix well together.

2 packages of crescent rolls

Form Chicken mixture into eggs sized rolls.  Start at pointed end of crescent roll & completely stretch around mixture.

Dip in butter & roll in Wonder Bread Crumbs.

Bake @ 350° for 20 minutes or until golden brown.  Cover with chicken sauce.

Chicken Sauce:

1 Can Cream of Chicken

¼ Cup Cheese (Grated)

2 Tbl Powdered Chicken Gravy Mix

½ Can Evaporated Milk (or until Gravy Consistency)

Pour over baked chicken roll ups & serve

Chicken & Spaghetti, Baked

        From the kitchen of Clo Dillman

10 oz Spaghetti (Cooked & Drained)

1 Onion (Chopped)

1 Can Tomatoes

2 Tbl Sugar (Optional)

½ Cup Cheese (Grated)

2 Tbl Shortening or Butter

Dash Pepper

2 Cup Cooked Chicken (Diced)

Sauté onion in shortening or butter, add tomatoes, sugar and pepper; heat to boiling; stir in chicken & spaghetti; toss gently with fork; pour into greased baking dish and sprinkle with cheese.

Bate @ 375° for 20 minutes.

Chicken, Sweet & Sour

        From the kitchen of Elisa Smith

4 Boneless, Skinless Chicken Breasts (cut into pieces & cooked in frying pan with 2 Tbl Soy Sauce)

3-4 Cup Rice (cooked - 1 tsp Salt & 1 Tbl Butter optional)

Sauce:

1 Can Pineapple (packed in own juice, I use the ‘small chunks’ can); use all juice.

¼ Cup Cider Vinegar

¼ Cup Brown Sugar

¾ Cup Green Pepper

1 Tbl Soy Sauce

Boil sauce ingredients in medium sauce pan: 5-10 minutes.

Make cornstarch mix using 3 Tbl cornstarch & ½-1 Cup Cold Water.  Slowly add cornstarch mix to boiling sauce stirring constantly.

Pour over chicken & serve with rice.

Chicken, Sweet & Sour Barbequed

        From the kitchen of Nan Painter

2 Garlic Cloves (Crushed)

2 Tbl Balsamic Vinegar

½ Lime Juice

½ Lemon Juice

1/3 Cup Brown Sugar

2 Tbl Dijon Mustard

1/3 Cup Honey

1 tsp Salt

½ tsp Black Pepper

4 Tbl Olive Oil

4 Chicken Breast (Boneless, Skinless)

In shallow bowl whisk garlic vinegar, lime, and lemon juices, brown sugar, mustard, honey, and salt and pepper.

Whisk in the olive oil.  Reserve two portions of mixture for basting and for a dipping sauce; add chicken to the dish and turn and coat.

Grill the chicken for ~4 minutes per side or until juices run clear.  During the last minutes of cooking baste the chicken with one portion of reserved sauce to glaze it; garnish with Italian parsley if desired.

Chicken, Lorraine Fukumitsu Teriyaki

        From the kitchen of Monica Steiner

2-3 Lb Chicken (Cut into Bite Size Pieces)

¾ Cup Soy Sauce (Shoyu)

¼ Cup Honey

½ Cup Sugar

1 Clove Garlic

½ tsp Ginger

½ tsp MSG (I usually omit this, as it is linked to cancer...)

Mix well; marinate chicken for 1 hour at room temperature, or longer if refrigerated; grill chicken, basting frequently with sauce.

I have also just thrown it all together in the oven in a casserole dish.  Turns out great!

Chicken Teriyaki Marinade

        From the kitchen of Julie Johnson

1 Can 7-Up (do NOT use diet soda)

1 Cup Oil (I use ½ Oil:½ Soda)

1 Cup Soy Sauce

½ tsp Garlic Powder

½ tsp Horseradish

4 Chicken Breasts or Steaks

Mix and let meat marinate at least 1 hour.

Chili Cheese Dog (Wienerschnitzel)

Chili Sauce:

¾ Lb Ground Beef

¼ Lb Ground Sausage

1 Tbl Vinegar

1 tsp Salt

½ Cup Onion (Minced)

2 Cloves Garlic (Minced)

2 Tbl Olive Oil

½ tsp Black Pepper

1 Tbl Prepared Mustard

1 tsp Worcestershire Sauce

½ tsp Tabasco

¼ Cup Ketchup

½ Cup Tomato Juice (½-1)

In a large heavy skillet cook garlic & onion in oil over moderate heat, stirring, until onion is softened; add beef & sausage; cook stirring & breaking up any lumps with a fork, until cooked through; drain off any excess fat, if desired.

Add remaining ingredients, adding just enough juice to create a spoonably loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes.  Makes sauce for 6 hot dogs.

(Notes: When topping a hot dog or hamburger with chili sauce, it is vital that the consistency be uniform (no meat chunks allowed), it is traditional among the nation's hot dog chefs that the beef be nearly pulverized.)

Use American Cheese slices on the chili dogs, and grated sharp cheddar on the chili fries.

Use the softest hot dog buns you can find, and steam your hotdogs if possible.

Chop Suey, Sheila’s

        From the kitchen of Shannon Fletcher

Combine & Cook:
2 Large Onions
1 Lb Hamburger
1 Tbl Butter
1 tsp Salt
1 tsp Pepper

1 Tbl Chili Powder

1 Head Celery

2 Cup Water

Cook ½ Hour; add:
1 Can Tomatoes
2 Can Tomato Juice
4-5 Cup Cooked Macaroni

Cobb Salad Turkey Burgers with Oven Fries

        From the kitchen of Heather Mortenson

4 Large Idaho Potatoes (Cut Into Wedges)

1 Tbl Grill Seasoning

2 Tbl Extra-Virgin Olive Oil (EVOO) + additional for drizzling

½ Cup Crumbled Blue Cheese

¼ Cup Sour Cream

Few Dashes Hot Sauce

1 Tbl Chives (Chopped)

Salt & Freshly Ground Black Pepper

2 Avocados (Pitted & Fruit Removed From The Skin)

Juice of 1 Lime

2 Lb Ground Turkey Breast

2 Cloves Garlic (Finely Chopped or Grated)

4-6 Sun Dried Tomatoes (Reconstituted for a few minutes in a bowl of hot water & Chopped)

¼ Cup Chopped Parsley

8 Slices Center-Cut Bacon

4 Sandwich-Size English Muffins (Toasted)

2 Hard-Boiled Eggs (Peeled & Sliced)

1 Large Pickle (Sliced Lengthwise)

1 Small Red Onion (Thinly Sliced)

Place potato wedges on a baking sheet and drizzle with some EVOO. Sprinkle grill seasoning over them and toss to evenly coat. Transfer to the oven and roast @ 400°, turning occasionally, until golden brown and crispy, ~50 minutes.

While the potatoes are roasting, combine the blue cheese, sour cream and chives in a small mixing bowl. Season with salt & freshly ground black pepper; set it aside to top the burger.

In another small mixing bowl, mash the avocado with a fork. Add the lime juice, hot sauce and some salt and freshly ground black pepper, and mix to combine. Set aside while you prepare the burgers.

Heat 2 Tbl EVOO, ~2 turns of the pan, in a large skillet over medium-high heat. While it heats, combine the turkey, garlic, chopped sundried tomatoes & parsley in a small bowl. Season the mixture with salt & pepper & mix well with your hands. Pat the meat down gently in the bowl and use the side of your hand to divide it into four portions. Scoop out one portion and shape it into a patty, then place it into the hot skillet. Place the other three burgers into the pan and cook them through, 4-5 minutes per side.

Once you get all the burgers into the pan, place the bacon slices onto a baking sheet & toss them into the oven with the potatoes until crispy and golden brown, 6-8 minutes.

When the burgers & bacon are finished, spread the avocado mixture over four English muffin bottom halves. Top each half with a burger and divide the blue cheese mixture between the four burgers. Top each one off with a few slices of hard-boiled egg, pickle & onion, and cap them off with the other English muffin half. Serve these babies up with some oven fries and enjoy!  Makes 4 Servings

Confetti Rice

        From the kitchen of Shannon Fletcher

1 Green Pepper (Chopped)

1 Red Pepper (Chopped)

1 Onion (Finely Chopped)

4 Cup Water

4 Cup Minute Rice

4 tsp Chicken Base

Sauté Onion first in ¼ cube of butter and then the bell peppers using more butter as needed – I did the onions first and then removed them from the pan and then sautéed the peppers.

Make rice according to cooking directions on box (ignore quantities listed on the package).  Add the peppers and onions to the rice after the water is added and mix well together – place lid on to finish rice.

Corn Dogs

        From the kitchen of Monica Steiner

1 Cup Flour

2/3 Cup Cornmeal

1 tsp Salt

1½ tsp Baking Powder

2 Tbl Sugar

1 Egg (Beaten)

2 Tbl Oil

½ tsp Dry Mustard

¾ Cup Milk

Mix all ingredients.  Insert wooden skewers into hot dogs.  Gently pat hot dogs dry prior to dipping.  Dip hot dogs into batter.  Make sure that you dip far enough into the batter to cover a portion of the skewer.

Deep-fry until golden brown.  You can also cut hot dogs in thirds to make mini-corn dogs.  Do not use skewers for mini-hot dogs.

Dog Wrapped in a Pig (Pancetta) with Italian Salsa

        From the kitchen of Heather Mortenson

3 Tbl Extra-Virgin Olive Oil (EVOO) (Divided)

8 Thin Slices Pancetta

8 All-Beef Hot Dogs (Good Quality)

4 Vine-Ripe Tomatoes (Cut in ½, seeded, & finely chopped)

½ Cup Fresh Basil (Chopped)

½ Cup Arugula (Cleaned & Chopped)

½ Ball Fresh Mozzarella (Finely Diced)

1 Tbl Red Wine Vinegar(Eyeball It)

Salt & Freshly Ground Black Pepper

8 Hot Dog Buns

3 Tbl Butter

2 Cloves Garlic (Crushed)

Preheat a large, nonstick skillet over medium-low heat with 2 turns of the pan of EVOO, ~2 Tbl. Wrap a slice of the pancetta around one hot dog and repeat with the remaining hot dogs and pancetta slices.

Add wrapped hot dogs to the hot skillet and cook on all sides until the pancetta is crisp and the dogs are heated through, ~5-6 minutes.

While the dogs are cooking prepare the Italian salsa: In a bowl, combine the chopped tomato, basil, arugula, mozzarella, red wine vinegar, remaining tablespoon of EVOO & season with salt and pepper.

Pry open the hot dog buns, arrange them open-faced on a cookie sheet and toast them under the broiler until golden brown.

While the hot dog buns are toasting, place the butter in a small saucepan over low heat and add the crushed garlic. With a pastry brush, brush the toasted side of the buns with the garlic butter.

To serve, mound a small amount of salsa onto the garlic hot dog bun and top with a pancetta-wrapped hot dog.

Yields 4 servings; 2 hot dogs per person

Doritos Casserole

        From the kitchen of Connie Bertoch

1 Lb Hamburger

1 Small Can Chopped Green Chili Peppers

1 Can Enchilada Sauce

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

1 Pkg Doritos

1 Pkg Monterey Jack Cheese (Grated)

Brown hamburger in skillet, stirring until crumbly; pour off drippings.

Add next 4 ingredients, mixing well; cook until bubbly.

Spread Doritos in baking dish.  Spoon soup mixture over Doritos.  Top with Cheese

Bake @ 400° until cheese melts.

Enchiladas, Mexican

        From the kitchen of Elisa Smith

Enchilada Sauce:

In a saucepan, cook 2 heaping Tbl Chicken Bouillon in 3-4 Cup Water.

In a small mixing bowl combine these spices:

5 Tbl Hot Brown Chili Powder (Heaping)

1 tsp Garlic Powder (Heaping)

1 tsp Cumin

Pepper to taste (White if Possible)

In another larger saucepan, melt 3 Tbl of lard. Add 4 tsp Flour (one at a time, stirring well between each tsp)

In this saucepan add the spice mixture (little by little).  The resulting mixture will be almost dry. Add the chicken broth to spice mixture. It should not be too watery. When you stir it, it will have a slightly thick feel to it, enough to paint your finger if you dip it.

Simmer for ~10 minutes. Makes sauce for 25-30 enchiladas.

Enchilada:

Filling can be cheese, cooked deboned skinless chicken or cooked beef with raw minced onion added to it.

Quickly dip corn tortillas, one at a time, in hot oil, to soften & coat.

Place tortilla on plate, put filling in & roll. Put rolled tortillas in baking dish, folded side down so they stay together.

Cover with sauce. Top with grated cheese (Cheddar & Jack Cheese are good).

Cook @ 375° until cheese melts(about 10 min.) or cook in microwave for 1-2 min.

French Dip Sandwiches

        From the kitchen of Lani Nelson

4-5 Lb Beef Roast (Sirloin Tip or Rump)

Salt

6 Cup Water

Garlic Powder

2 Bay Leaves

1 Loaf French Bread (Sliced Lengthwise)
1 Loaf can be used to make 5-6 sandwiches

Brown roast well all over (this is essential!), salt well; place in a Crockpot; pour 1 cup of water in the skillet & cook just long enough to loosen all the browned particles in the skillet & pour over the roast; scrape everything into the crock pot; add 5 cup water, season with garlic powder & leaves.  Cook 6-8 hours.

Shred meat & place on French Bread; salt broth to taste & serve in individual bowls to dip the sandwiches into.

German Rouladen

        From the kitchen of Marylou Rimmasch

Have your butcher cut thin slices of round roast, (or just ask for roladin). Lay it flat & spread mustard on each piece.  Salt & Pepper.  Lay an uncooked slice of bacon diagonally so that it will be spread throughout the roladin.  Sprinkle liberally with finely diced onion & dill pickle.

Roll up & hold into place with toothpicks to allow browning.

Pour olive oil into a heavy skillet & brown each piece until caramelized.

Bake @ 325° for 5-6 hours.  Yum.

Ham Fried Rice

        From the kitchen of Jo Lavin

Fry in skillet with 2 Tbl Butter until soft:
1 Cup Celery (Chopped)
½ Cup Onion (Chopped)

Add to skillet with a little more butter and stir until cooked:
1-2 Eggs

Add to mixture and heat while adding soy sauce to taste and stirring constantly:
1 Cup Ham (Chopped)
4 or More Cup Cooked Rice

Mushrooms can be added also; heat and serve.  Yields:  4 Servings

Hamburger (Tasty pan Fried Beef Patties)

        From the kitchen of Debbie Peterson

1 Lb Ground Beef

1 Egg

1 Green Onion (Sliced with Tops)

1 Tbl Mustard

1½ tsp Worcestershire Sauce

Mix all ingredients thoroughly and fry in a pan or on a griddle; this is a very moist patty that falls apart very easily so it doesn’t do well on the barbeque.

Jambalaya

        From the kitchen of Clo Dillman

6 Chicken Breasts (Cut into 1” Pieces)

6 Hot Italian Sausage (Cut into 1” Pieces)

1 Lb Cooked medium Size Shrimp

3 Bell Peppers (Chopped)

2 Large Onions (Chopped)

6-8 Green Onions (Sliced in ¼” Pieces)

1 Bunch Parsley (Chopped Coarse)

3 Cloves Garlic (Diced)

1 Quart Stewed Tomatoes

Salt & Pepper to Taste

Tapatio Sauce or Red Pepper Flakes to Taste

Cook sausage & chicken pieces until done; add remaining ingredients except for shrimp & simmer for 1 hour; add shrimp & rice; cook according to rice directions.

Serve this meal with Green Salad & Hot French or Sourdough Bread.

Lasagna

        From the kitchen of Jan Griffiths

Combine & simmer for 45 minutes:
1 Lb Ground Beef (Browned)
½ Cup Onion (Chopped)
2 Tbl Parsley (Optional)
½ tsp Oregano
½ tsp Salt
1 Lb Can of Tomatoes
2 Can (6 oz) of Tomato paste

Combine:
2 Cup Cottage Cheese
1 Beaten Egg
1 tsp salt
½ tsp pepper

Grate:
½ lb Yellow Cheese
1 lb Mozzarella Cheese

Layer the following: in a 13”x9” pan.
Lasagna Noodles (3)
Cottage Cheese Mixture
Hamburger Sauce
Cheese
(Repeat 3 times)

Bake @ 375° for 30 minutes.

Lasagna, Slow Cooker

        From the kitchen of Shannon Fletcher

1 Lb. Ground Beef (Browned)

4-5 Cup Spaghetti Sauce (Quantity depends upon how firm/juicy you like it)

1 Container (24 oz) Cottage Cheese

1 Egg

8-10 Lasagna Noodles (Uncooked)

2-3 Cup Mozzarella Cheese (Grated)

Combine ground beef & spaghetti sauce

Combine egg & cottage cheese

Layer half of the ground beef mixture, the dry noodles, the cottage cheese mixture, and the mozzarella cheese in the slow cooker; repeat layers

Cover; cook on high 4-5 hours or on low 6-8 hours.

Little Smokies

        From the kitchen of Mary Anne Hair

1 Pkg Smokies

½ Tbl Worcestershire Sauce

1 Bottle (12 oz) Chili Sauce

1 Tbl Lemon Juice

1 Jar (10 oz) Grape Jelly

Put all ingredients in pan and simmer for 10 minutes or until all ingredients are well dissolved.  Do not overcook; will turn to sugar.

Meatballs, Cranberry

        From the kitchen of Denise Knight

Meatballs:

2 Lb Ground Pork

2 Eggs (Lightly Beaten)

1 Cup Cornflake Crumbs

1/3 Cup Ketchup

2 Tbl Soy Sauce

1 Tbl Parsley Flakes

2 Tbl Minced Onion

½ tsp Salt

¼ tsp Pepper

Combine all meatball ingredients and mix well. Shape into 72 meatballs (1” each) or buy Costco meatballs.

Place in 15”x10” baking pan.  Bake @ 350° for 20-25 minutes. Remove from pan and drain on paper towels.

Sauce:

1 Can (16 oz) Jellied Cranberry Sauce

1 Cup Ketchup

3 Tbl Brown Sugar

1 Tbl Lemon Juice

In a saucepan, combine sauce ingredients; cook, stirring frequently until the cranberry sauce is melted. Add the meatballs and heat through. Serve over cooked rice.

Meatballs, Georgia’s

        From the kitchen of Nikki Paxman

1 Lb Hamburger

1 Cup Carrots (Grated)

1 Cup Potatoes (Shredded)

1 Small Onion (Diced)

2 Can Cream Soup (Chicken or Celery)

1 – 2 Can (12 oz) Evaporated Milk (or Water)

Mix all vegetables and meat together; form meatballs (whatever size you like, I do mine pretty big); brown meatballs in frying pan; put meatballs in baking dish; cover with soup & milk mixture;

Bake @ 350° for 90 minutes; serve over egg noodles; serves 5.

Meat Loaves, Aunt Ann’s Saucy Little

2 Lb Ground Beef

1 Cup Quick Oats – (Uncooked)

2 tsp Salt

¼ tsp Pepper

2 Beaten Eggs

1 Cup Milk

1/3 Cup Chopped Onions

Combine all ingredients & mix well.

Measure mix into 12 “½ Cup” portions.

Round the top & press thumb in center to form a well.

Sauce:

1 Cup Ketchup

3 Tbl Brown Sugar

3 Tbl Mustard

Mix & Spoon into each well of loaves

Cover & Bake 40 minutes @ 350°

Uncover & cook for 10 more minutes.

Meat Pie, Savory

        From the kitchen of Nan Painter

1 Lb Ground Beef or Lamb

1 Small Onion (Chopped)

1 Small Garlic Clove (Minced)

1 tsp Curry Powder

1 Can (10.5-12 oz) or Jar Chicken Gravy

2 Small Green Cooking Apples (Peeled & Coarsely Chopped)

½ tsp Dried Thyme Leaves

1/8 tsp Pepper

1 Pkg (9 oz) Frozen French-Cut Green Beans

1 Pkg (8 oz) Refrigerated Crescent Dinner Rolls

1 Tbl Sesame Seeds

In a 10" skillet brown ground beef, onion, garlic, and curry powder until well browned, and onion is tender; stir in chicken gravy, apples, thyme, pepper, & frozen green beans; heat to boiling, separating beans with fork; reduce heat to medium-low; cook uncovered until apples and green beans are tender; pour mixture into 9½” pie plate or quiche dish.

Separate the crescent-roll dough into 8 triangles; arrange triangles over hot meat mixture, spoke fashion, with narrow tips of triangles in center; fold back tips of triangles to expose filling; pinch sides of triangles together to seal; crimp edges around pie plate; sprinkle dough with sesame seeds.

Bake @ 400° for 12-15 minutes until golden brown.  Makes 4 servings.

Mock Tamale Casserole

1 Lb or 1 can of ground beef

1 large onion (Chopped)

         (or 1 Tbl Dry Onion)

¾ Cup        uncooked cracked wheat

1 Can        tomato soup

½ tsp         garlic powder

2 Cup        boiling water

1 Can        corn

1 tsp        parsley

2 tsp        chili powder

2 Cup        grated Cheese

Dash of salt

Sauté ground beef & onions, place in casserole.  Add remaining ingredients, mix well.  Bake 1 hour @ 325°.  During the last 5 minutes sprinkle with grated cheese.  Leftovers are good served with corn chips or as taco or tostada filling.

Moroccan Meatballs over Couscous

        From the kitchen of Heidi Warr

1 Box (10 oz) Parmesan Couscous

36 Meatballs (Already Cooked)

3 tsp Vegetable Oil

1½ Cup Onions (Chopped)

1 Can (28 oz) Diced Tomatoes

2 Cloves Garlic (Minced)

1½ tsp Sugar

1 Fresh Jalapeno (Seeded & Minced)

3 Tbl Cilantro (Chopped)

1 Tbl Parsley

½ tsp Ground Cumin

½ tsp Ground Cinnamon

¼ tsp Ground Ginger

Cook couscous according to package directions; set aside; defrost meatballs if frozen.

Heat oil in skillet over medium heat; add onions to pan; cook 3 min; add tomatoes & their juice; add garlic & sugar; add jalapeno & rest of spices; stir then add meatballs.

Cover and cook 10 minutes or until meatballs start to soak up the sauce. Serve over couscous.

Pasta with Cream Sauce

        From the kitchen of Shannon Fletcher

1 Pkg (16 oz) Bow Tie Pasta

1 Small Red Onion (Chopped)

4 Large Garlic Cloves (Minced)

3 Tbl Olive Oil

¾ Cup Chicken Broth

1½ tsp Fresh Basil (Minced)

1½ tsp Fresh Oregano (Minced)

¼ tsp Salt

¼ tsp Pepper

1 Cup Heavy Whipping Cream

Cook the pasta according to package directions; meanwhile, in a large skillet, sauté onion & garlic in oil until tender; stir in the broth, basil, oregano, salt, & pepper.

Bring to a boil; cook for 8 minutes or until reduced by ~½; stir in cream; cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1¼ Cups.  Drain pasta; toss with sauce; Yield: 8 servings.

Poppy Seed Ham Rolls

        From the kitchen of Gina Nokes

15 Small Ranch Rolls

15 Slices of Deli Black Forest Ham (Fold in ¼’s)

½ Lb Swiss Cheese

Mayonnaise

Topping:

1 Tbl Poppy Seed

1½ Tbl Mustard

1 Tbl Minced Onion

½ tsp Worcestershire Sauce

½ Cup Margarine (Softened)

Make Sandwiches with ham/cheese & mayonnaise.  Place in 9”x13” pan.

Mix Topping ingredients together & spread thickly over top of rolls.  Cover loosely with tin foil.  Refrigerate for a few hours or overnight if desired.  Bake @ 350° for 20 minutes or until cheese melts.

Pork Barbacoa

        From the kitchen of Cathy Berg

5-6 Lb Pork Roast

1 Tbl Cumin

1 Cup Brown Sugar

12 oz Bottle La Victoria Taco Sauce

20 oz Coke

Place pork roast in crock pot, add water halfway covering roast; cook on low for 12 hours; drain water and add remaining ingredients.  Shred pork & cook 2 more hours. Serve over rice, in tortillas, or as a sandwich.

Uncooked pinto beans can be cooked overnight with the roast if you cover the roast with water.

Pulled Pork – Master Recipe

        From the kitchen of Nan Painter

3-3½ Lb Boneless Pork Shoulder

1 Large Sweet Onion (Chopped) ~1 Cup

6 Cloves Garlic (Minced)

1 Bottle (12 Oz) Chili Sauce

2 Tbl Brown Sugar (Packed)

2 Tbl Cider Vinegar

1 Tbl Worcestershire Sauce

1 Tbl Chili Powder

½ tsp Salt

½ tsp Ground Pepper

Trim fat from pork; if necessary, cut pork to fit a 4-5 quart slow cooker; place pork, onion, and garlic in slow cooker; in a medium bowl, combine chili sauce, brown sugar, cider vinegar, Worcestershire sauce, chili powder, salt, & pepper; pour over pork in cooker.

Cover and cook on low-heat setting for 10-11 hours or on high 5-6 hours; remove pork from cooker, reserving juices; using two forks, shred pork, discarding any fat; skim fat from juices; add enough juices to the pork to moisten.

Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.

Makes 6 cups; Prep Time:  30 minutes; Cook Time:  10 to 11 hours (low) or 5-6 (high); Cool Time:  20 minutes.

Pulled Pork/Apricot Hoagies

        From the kitchen of Nan Painter

1 Large Sweet Onion (Chopped) ~1 Cup

1 Tbl Cooking Oil

2 Cup Pulled Pork - Master Recipe

½ Cup Apricot Preserves

½ Cup Bottled Hot-Style Barbecue Sauce

3 Tbl Snipped Dried Apricots

4 Hoagie Rolls, Split And Toasted

In a large skillet, cook onion in hot oil over medium heat about 4 minutes or until tender; stir in shredded pork, spreadable fruit, barbecue sauce, and dried apricots; bring to boiling; reduce heat; simmer, uncovered, about 5 minutes or until desired consistency, stirring occasionally.

Divide meat mixture evenly among hoagie rolls.

Makes 4 servings; start to finish:  20 minutes.

Pulled Pork & Green Chile Roll-Ups

        From the kitchen of Nan Painter

1 Large Onion, (Thinly Sliced & Separated into Rings)

1 Tbl Cooking Oil

2 Cup Pulled Pork - Master Recipe

1 Can (4 Oz) Diced Green Chile Peppers (Drained)

½ Cup Water

1 Env (1.25 Oz) Taco Seasoning Mix

4 (10 Inch) Flour Tortillas (Warmed)

½ Medium Tomato (Chopped) ~1 Cup

1 Cup Cheddar Cheese (Shredded)

½ Cup Dairy Sour Cream

2 Tbl Snipped Fresh Cilantro

In a large skillet, cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally; stir in shredded pork, green chilies, water, & taco seasoning; cook & stir for 3-4 minutes or until mixture is simmering and most of the liquid is absorbed.

Spoon pork mixture onto tortillas; top with tomato, cheese, sour cream, & cilantro; roll up tortillas; cut in half to serve.

Makes 4 servings; start to finish:  15 minutes.

Roast, Sunday Slow Cooker

        From the kitchen of Shannon Fletcher

3 Lb Sirloin Tip Roast

½ Cup Flour

1 Envelope (1 oz.) Lipton Dry Onion Soup Mix

1 Envelope (1 oz.) McCormick Au Jus Gravy mix or brown gravy mix

2 Cup Ginger Ale

Mix flour, soup mix and au jus mix together; coat roast with flour mixture and place in crock pot; add ginger ale to remaining flour mix; mix well; pour over roast.

Cover and cook on high 6 hours or low for 8-10 hours; stir gravy occasionally to ensure there are no lumps.

Salmon with Lemon Dill Sauce,  Poached

        From the kitchen of Carol Homer

4 Salmon Steaks (¾” Thick)

1 Medium Onion (Sliced)

1 tsp Instant Chicken Bouillon

1 Cup Water

1 tsp Dill Weed

½ tsp Salt

1 Tbl Lemon Juice

Arrange salmon in baking dish.  Place a slice of onion on top of each steak.  Combine water, bouillon, dill weed, salt, lemon juice and pour over salmon.  Bake, tightly covered, @ 400° oven for 20-25 minutes.

Reserved Poaching Liquid

Lemon Dill Sauce:

3 Tbl Butter or Margarine

3 Tbl Flour

½ Cup Light Cream (or Evaporated Milk)

½ tsp Salt

1 Tbl Lemon Juice

For sauce, melt butter over medium-low heat.  Add flour and salt.  Stir until bubbly.  Add ~½ of the liquid from the salmon.  Stir and add the cream.  Stir until thickened.  Add remaining lemon juice.  Pour sauce over salmon to serve.

Salmon, Pecan Crusted

        From the kitchen of Maryanne Van Den Berghe

4 Salmon Fillets (About 6 oz Each)

2 Cup Milk

1 Cup Pecans (Finely Chopped)

½ Cup All-Purpose Flour

¼ Cup Packed Brown Sugar

2 tsp Seasoned Salt

1 tsp Pepper

3 Tbl Vegetable Oil

Place salmon fillets in a large re-sealable plastic bag; add milk; let stand for 10 minutes; drain.

In a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt & pepper; coat fillets with pecan mixture, gently pressing into the fish.

In a large nonstick skillet, brown salmon in oil over medium-high heat; transfer to a baking sheet; bake @ 400° for 8-10 minutes or until fish flakes easily with a fork.  Yield: 4 servings

Shepherd’s Pie

        From the kitchen of Lesle Dodge

1 Lb hamburger

1 Tbl minced onion

1 Can cream of mushroom soup

1 Can vegetables (corn or string beans)

Salt & pepper to taste

2-3 Cups mashed potatoes (instant work great)

1 Cup grated cheddar cheese

Brown hamburger with onion in skillet.

Add can of soup & let simmer for 2 minutes.

Add partially drained can of vegetables, stir & heat through.

Pour mixture into a 9x9 inch casserole dish & cover with mashed potatoes, sprinkle with cheese.

Heat in oven @ 350° for 30 minutes, or in microwave for 10 minutes on high.

Shredded Beef – Master Recipe

        From the kitchen of Nan Painter

3-3½ Lb Boneless Beef Chuck Pot Roast

2 Large Onions (Cut into Thin Wedges)

2 Cloves Garlic (Minced)

1 Can (14 Oz) Beef Broth

1 Tbl Worcestershire Sauce

1 tsp Dry Mustard

1 tsp Dried Thyme (Crushed)

½ tsp Salt

¼ tsp Cayenne Pepper

Trim fat from beef; if necessary, cut beef to fit a 4-5 quart slow cooker; place onion and garlic in the cooker; top with beef.

In a medium bowl, combine broth, Worcestershire sauce, dry mustard, thyme, salt, and cayenne pepper; pour over beef in cooker; cover and cook on low setting for 11-12 hours or on high for 5½-6 hours.

Remove beef and onion from cooker, reserving juices; using two forks, shred beef; add enough juices to beef to moisten; place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months; makes 6 cups.

Shredded Beef, Bean, & Corn Fajitas

        From the kitchen of Nan Painter

1 Small Red Onion (Cut into Thin Wedges) ~1 Cup

2 Cloves Garlic (Minced)

1 Tbl Olive Oil

2 Cup Shredded Beef - Master Recipe

1 Can (14.5 Oz) Mexican-Style Stewed Tomatoes (Cut Up)

1 Cup Frozen Whole Kernel Corn

1 Cup Canned Black Beans (Rinsed & Drained)

2 tsp Chili Powder

½ Cup Cucumber (Seeded & Chopped)

½ Cup Jicama (Peeled & Chopped)

1 Tbl Snipped Fresh Cilantro

6 Flour Tortillas (7-8 Inch, Warmed_

½ Cup Sour Cream and/or Guacamole

In a large skillet, cook onion and garlic in hot oil over medium heat about 4 minutes or until tender; stir in shredded beef, undrained tomatoes, corn, beans, & chili powder; bring to boiling; reduce heat; simmer, uncovered, about 5 minutes or until heated through & desired consistency.

Meanwhile, in a small bowl, stir together cucumber, jicama, & cilantro; divide beef and vegetables among tortillas; top with cucumber mixture & sour cream and/or guacamole.

Makes 6 servings; start to finish:  20 minutes.

Shredded Beef – French Dips

        From the kitchen of Nan Painter

1 Medium Sweet Onion (Cut into Thin Wedges)

1 Medium Red or Yellow Sweet Pepper (Cut into Thin Strips)

2 Cloves Garlic (Minced)

2 Tbl Butter

2 Cup Shredded Beef - Master Recipe

1 Can (14 Oz) Seasoned Beef Broth with Onion

1 tsp Italian Seasoning (Crushed)

¼ tsp Ground Black Pepper

4 French Rolls (Split & Toasted)

In a large saucepan, cook onion, sweet pepper, and garlic in butter over medium heat (~10 minutes or until tender); stir in beef, broth, Italian seasoning, and pepper; bring to boiling; reduce heat; simmer for 5 minutes.

Use a slotted spoon, divide beef & vegetables on the French rolls; serve with bowls of cooking juice for dipping; makes 4 servings.

Shredded Beef – Lo Mein

        From the kitchen of Nan Painter

12 Oz Dried Lo Mein Noodles

1 Large Onion (Sliced)

1 Tbl Cooking Oil

1 Pkg (16 Oz) Frozen Broccoli, Carrots, Red Peppers, Celery, Water Chestnuts, & Mushrooms (Stir-Fry Vegetables)

2 Cup Shredded Beef - Master Recipe

1 Jar (12.1 Oz) Stir-Fry Sauce

1 Can (4 Oz Drained Weight) Sliced Mushrooms (Drained)

1/3 Cup Cashews (Coarsely Chopped)

2 Green Onions (Cut into Thin Strips)

Prepare noodles according to package directions; drain and set aside.

In a large skillet or wok, cook and stir sliced onion in hot oil over medium-high heat for 2 minutes; add frozen stir-fry vegetables; cook and stir about 5 minutes more or until crisp-tender; add shredded beef, stir-fry sauce, and mushrooms; heat until bubbly; serve over noodles; top with cashews and green onion.

Makes 4-6 servings; start to finish:  20 minutes.

Shredded Beef – Philly Sandwiches

        From the kitchen of Nan Painter

1 Large Onion (Cut into Thin Wedges)

2 Cloves Garlic (Minced)

1 Tbl Olive Oil

2 Cup Shredded Beef - Master Recipe

1/3 Cup Beef Broth

5 Bottled Pepperoncini Salad Peppers (Stems Removed & Thinly Sliced)

1 tsp Dried Oregano (Crushed)

1 tsp Paprika

½ tsp Ground Black Pepper

¼ tsp Salt

¼ tsp Celery Seed

4 Monterey Jack Cheese Slices

8 Slices Sourdough Bread (Toasted)

1 Tbl Mayonnaise

In a large skillet, cook onion and garlic in hot oil over medium heat about 5 minutes or until tender; add shredded beef, broth, peppers, oregano, paprika, pepper, salt, & celery seed; bring to boiling; reduce heat; simmer, uncovered about 5 minutes or until heated through & liquid nearly evaporates.

Place cheese slices on half of the bread slices; spread mayonnaise on remaining bread slices; spoon meat mixture over cheese slices; top with remaining bread slices.

Makes 4 servings; start to finish:  25 minutes.

Shredded Beef – Southwestern Sandwiches

        From the kitchen of Nan Painter

1 Cup Chopped Onion (1 Large)

1 Tbl Cooking Oil

2 Cup Shredded Beef - Master Recipe

1 Can (10 Oz) Diced Tomatoes

1 tsp Ground Cumin

1 tsp Chili Powder

1 Tbl Fresh Cilantro (Chopped)

½ Cup Shredded Cheddar or Monterey Jack Cheese

4 Onion Rolls (Split & Toasted)

1 Cup Lettuce (Shredded)

In a large saucepan, cook onion in hot oil over medium heat about 4 minutes or until tender; add shredded beef, undrained tomatoes, cumin, and chili powder; bring to boiling; reduce heat; simmer, uncovered, about 5 minutes or until heated through and desired consistency; stir in cilantro.

To serve:  sprinkle some of the cheese over bottoms of onion rolls; spoon about ½ cup meat mixture over cheese on each bun; sprinkle with remaining cheese & lettuce; add roll tops.

Makes 4 servings; start to finish:  25 minutes.

Shrimp, Sesame Orange

2 Large Egg Whites

¼ Cup Cornstarch

¼ Cup Sesame Seeds

Coarse Salt & Ground Pepper

1½ Lb Medium Shrimp (Peeled & Deveined)

¼ Cup Vegetable Oil

1 Cup Fresh Orange Juice

2 Tbl Soy Sauce

1 Tbl Sugar

4 Scallions (Trimmed & Thinly Sliced)

In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy.

Add shrimp, and toss to coat.

Heat ¼ cup oil in a large nonstick skillet (Wok) over medium-high heat.

Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side.

Transfer to a paper towel-lined plate to drain; add more oil to skillet if necessary for remaining batches.

Wipe skillet with a paper towel; add orange juice, soy sauce, and sugar.

Boil over high heat until syrupy and reduced to ~1/3 cup, 4 to 5 minutes.

Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, ~1 minute.

Shrimp with Garlic & Lemon

4 Tbl Butter

3 Garlic Cloves (Minced)

1½ Lbs Medium Shrimp (Peeled & Deveined)

1/3 Cup Fresh Lemon Juice

¼ Cup Fresh Parsley (Chopped)

Coarse Salt & Ground Pepper

Melt butter in a 12-inch skillet (Wok) over medium-high heat; add garlic; cook, stirring until fragrant, ~1 minute; add shrimp; cook, tossing occasionally, until pink and opaque, 5 to 7 minutes.

Toss with lemon juice and parsley; season with salt and pepper.

Sloppy Joes

8 Hamburger buns

¼-½ Onion (Chopped)

1 Lb Hamburger (Cook with Onion & drain off fat)

Add:
1 Can Campbell’s Chicken Gumbo Soup
1/3 Cup Brown Sugar
½ Cup Ketchup
2 Tbl Mustard

Bring to a Boil; simmer for 5 minutes. Spoon on Hamburger Buns

Sloppy Joes Meat Sauce

        From the kitchen of Kathryn Warkentin

1 Lb Ground Beef

2½ Tbl Onion (Chopped)

½ tsp Worcestershire Sauce

1½ Tbl Brown Sugar

2½ tsp Mustard

½ tsp Chili Powder

1 Cup Ketchup

1/3 Cup Tomato Soup (Undiluted Puree From Cans)

Yield: 5 Servings

Spareribs, Oven BBQ

        From the kitchen of Chris Mickelson

3 Lb Country Style Spareribs

2 Cup Ketchup

¼ Cup Worcestershire Sauce

1 tsp Mustard

½ Cup Brown Sugar

¼ Cup Vinegar

½ Cup Water

Salt & Pepper to Taste

Mix all ingredients together & pour over spareribs.  Cover with foil (until last ½ hour).

Bake @ 300° for 3-4 hours.

Great for large crowds or Sunday dinner.  Cook baked potatoes in the oven too. Everything is ready at the same time.

Sweet & Sour Ribs/Chops

        From the kitchen of Shannon Fletcher

2 Lb Ribs or Chops

Flour

Sauce:

¾ Cup Brown Sugar

½ Cup Ketchup

½ Cup Vinegar

1 Small Onion (Chopped Finely)

½ tsp Chili Powder

2 Tbl Worcestershire Sauce

½ tsp Salt

¾ Cup Water

Dip meat in flour & brown; mix sauce ingredients & pour over meat in a casserole dish; cover & cook @ 350° for 1-2 hours.

Three Pepper Pasta

        From the kitchen of Heidi Warr

16 oz Rotini Pasta

1/8 tsp Crushed Rosemary

7 oz Sliced Pepperoni

¼ Cup Sliced Pepperoncini Peppers

Garlic

4 oz Diced Pimentos

3½ Cup Boiling Water

½ Cup Heavy Cream

½ Cup Grated Parmesan Cheese

Bring water to a boil.  In a large skillet layer pasta, rosemary, pepperoni, pepperoncini peppers, garlic, & pimentos.  Add boiling water & bring back to boiling.  Cover, reduce heat & simmer for 12 minutes.  Check for water to almost gone & noodles to be tender.  Add cream & cheese.  Toss & serve.

Turkey, Barbecued

        From the kitchen of Nan Painter

10 Lb Turkey (Boneless Breast)

1 Pint Vegetable Oil

1 Quart Seven-Up

1 Pint Soy Sauce

1 Tbl Horseradish

1 Tbl Garlic Powder

Combine all ingredients and stir thoroughly; marinate & refrigerate for 18-24 hours before barbecuing.

Barbecue slowly, do not overcook or burn; turn frequently dipping into barbecue sauce with each turn of the meat; cook until meat remains white when cut into.

You can freeze meat & sauce for up to 6 months in a freezer bag.

Turkey-Broccoli Casserole

        From the kitchen of Ruth Challis

Bite Size Cooked Turkey (Thanksgiving Leftovers)

Cooked Rice

Frozen Broccoli

Cream of Mushroom Soup

Grated Cheese

Sour Cream

Lemon Juice

Salt

Optional:

Leftover Mashed Potatoes

Gravy

Dressing

Mayonnaise

Mix all together, bake @ 350° for 45-60 minutes.

Turkey Rice Casserole

        From the kitchen of Kathy Domgaard

2 Cup Cooked Turkey or Chicken (Chopped)

2 2/3 Cup Cooked Rice

1 Cup Celery

½ Cup Onion

1 Can (12 oz) Evaporated Milk

2 Can Cream of Chicken Soup

½ Cup Slivered Almonds

1½ Cup Mayo

2 Tbl Lemon Juice

Mix all ingredients together well. Place in a 9”X13” pan & refrigerate for 24 hours.

Bake @ 350° for 30-40 minutes.

Zucchini & Chicken Quiche

        From the kitchen of Marilyn Garside

1 Tbl Oil

1 Medium Zucchini (Quartered, Sliced, & Peeled)

1 Medium Onion (Chopped)

1 Chicken Bouillon Cube (Crumbled)

1 Chicken Breast (Cooked & Chopped)

4 Eggs (Beaten)

1 Cup Cream

¾ Cup Milk

1 Tbl Flour

½ tsp Salt

1½ Cup Cheddar Cheese (Grated)

1 Deep Dish Pie Crust

Heat oil in skillet; add zucchini, onion, & crumbled bouillon cube; when zucchini is tender, add chicken.

In a bowl beat eggs, add cream, milk, flour, & salt; mix well; add cheese & zucchini mixture; pour into pie crust.

Bake @ 325° for 50-60 minutes or until a toothpick in center comes clean.


Vegetables

Baked Beans I

        From the kitchen of Julie Johnson

2 Large Cans Pork & Beans

1 Cup Brown Sugar

1 Cup Catsup

2 Large Green Peppers (Chopped)

1 tsp Mustard

1 tsp Worcestershire Sauce

~½ Lb Bacon (Cooked & Chopped)
(reserve ~1/3 Cup Fat from Bacon)

2 Large Onions (Chopped)

Mix well; bake in large baking dish @ 300° for ~3 hours uncovered.

Baked Beans II

        From the kitchen of Nan Painter

1 Can Kidney Beans (Red)

1 Can Kidney Beans (White)

1 Can Pinto

1 Can Garbanzo

1 Can Tomato Sauce

1 Can Fire Roasted Tomato (Chopped)

Put all of this in Crock Pot on medium heat.

½ Lb Bacon

1 Onion

2 Banana Pepper

1-2 Jalapeño Pepper

Cut up & cook bacon; when bacon is almost done add the chopped up onion & peppers when the onions are starting to look cooked drain grease & add to the crock pot.

Add the following to taste:
½ Cup Ketchup
½ Cup Mustard
1 Cup Brown Sugar
1 Tbl
Chipotle Seasoning

Depending on how hot you like it, add tabasco (or not); you can take the seeds out of the peppers before cooking to cool it down (or not)

Bean Soup, Senate

        From the kitchen of Jan Hathaway

2 Cup Dry Multi-Type Beans, Sorted, Rinsed, & Drained

1 Medium Onion (Chopped)

1 Medium Butternut Squash (Peeled & Diced)

4 Cup Water

2 Cup Vegetable or Chicken Broth

2-3 Cloves Garlic (Minced)

1 Can (8 oz) Diced Tomatoes

1 tsp Ground Cumin

1 tsp Dried Basil

1 tsp Marjoram

1/8 tsp Ground Nutmeg

1 Tbl Lemon Juice

Salt & Pepper (to Taste)

Sour Cream

In a large soup pot over medium-high heat, place beans and cover with cold water; bring to a boil. Remove from heat; cover and let stand 1-2 hours. Drain and rinse beans.

In the same soup pot, over medium heat, combine soaked beans, onion, squash, water, broth, garlic, tomatoes, cumin, basil, marjoram, and nutmeg. Bring just to a boil; reduce heat and simmer 1½-2 hours or until beans are tender (do not boil).

Remove from heat and let mixture cool (if you do not let cool slightly before processing, mixture will explode out of container and make a mess in your kitchen).

Remove 2 Cup of soup mixture and place into food processor blender bowl; whirl until pureed. Repeat 2 cups at a time with remaining bean mixture. Return pureed mixture to soup pot and heat.

Add lemon juice, salt, & pepper. Remove from heat & serve in soup bowls topped with sour cream.  Makes 4-6 servings.

(Note:  Senate Bean Soup, prepared with traditional early American ingredients of dried white pea beans, onions, and a ham bone, has been on the menu in the United States Senate restaurant since the early 20th century, possibly longer. It is the most popular item on the menu and is usually recommended by members of Congress when entertaining guests there for the first time.  In 1904, a resolution was introduced, and the Senate Rules Committee ordered that while the Senate is in session, no day shall pass without Senate Bean Soup.)

Black Beans, Yellow Rice, Tomato, Lime Vegetarian Casserole

        From the kitchen of Margaret Mills

1 Lb Pkg Black Beans (Soak in water overnight.  Drain, add fresh water & simmer.  Change water 2 more times as beans are cooking to a tender texture.)

1 Lb Pkg Yellow Spanish Rice (Cook according to package directions.  Start 45 minutes before time to serve.)

10 minutes before serving finish the bean mixture.

1½ Cup Peppers (Diced) various colors of pepper are great, green will do.

1½ Cup Sweet Onion (Diced)

Olive Oil (for Sautéing)

Garlic Powder (to Taste)

1 tsp Hot Pepper Sauce

1 Cup Water

2 Limes (Cut one lime in wedges for garnish)

1-2 Tomatoes (Diced)

Sauté the onion & peppers with olive oil until onions become slightly transparent.

Add garlic powder & hot pepper sauce to the onion & peppers, add the beans, & add water.

Cook for 6 minutes.  Add salt & pepper to taste.

(1 Cup Salsa can be added to the beans instead of tomatoes & pepper sauce.

Put cooked rice in a shallow serving dish.  Place the finished bean mixture over the rice.  Squeeze the juice of one lime over everything.  Add the chopped tomatoes over the top.  Arrange the lime slices around the sides & serve.

Broccoli Casserole I

        From the kitchen of Julie Johnson

1 Lb Pkg  Chopped Broccoli Cooked (not overcooked)

1 Pint Cottage Cheese

3 Eggs (Beaten)

½ Cup Butter (I use ~¼ Cup)

¼ Lb Cheddar Cheese

Beat well and bake @ 350° for ~1 hour

Broccoli Casserole II

        From the kitchen of Shannon Fletcher

1 Large Onion (Chopped)

¼ Cup Butter

4 Cup Broccoli (Chopped)

1 Can (10 oz) Cream of Mushroom Soup

7 oz Cheese Whiz

½ Cup Slivered Almonds (Divided in 2 Parts)

1 Cup Bread Crumbs

1 Tbl Butter (Melted)

Sauté onions and butter until onions are soft; mix soup, cheese whiz, & ¼ Cup almonds with cooked broccoli; add onions; pour all in sprayed 9”x13” pan; top with bread crumbs mixed with ¼ Cup almonds & 2 Tbl butter.

Bake @ 375° for 20 minutes.

Butternut Squash with Pecans & Blue Cheese

        From the kitchen of Jen McClees

4½ Lb Butternut Squash

3 Tbl Olive Oil

½ tsp Dried Thyme

1 Cup Crumbled Blue Cheese

Halve the squash, leaving skin on, & scoop out seeds. Cut into 1” cubes; put into roasting pan. Sprinkle olive oil & thyme.

Roast @ 425° for 30-40 minutes or until tender.

Once out of oven remove squash to a bowl & scatter over the pecans & blue cheese crumble tossing everything together.

Corn, Creamed

        From the kitchen of Shannon Fletcher

1 Lb. Frozen Corn

1½ Cup Whipping Cream (Can substitute half milk)

1½ Tbl Melted Butter

1½ Tbl Flour

2 Tbl Sugar

3 Tbl Grated Parmesan Cheese

½ tsp Salt

Combine corn & cream, bring to a boil.  Drain corn saving cream; combine flour & butter in pan to make a paste, then add cream and thicken.  Simmer for 5 minutes.

Add salt & sugar.  Add corn and bring to boil;watch closely, burns or scorches easily; stir in cheese and simmer for 5 minutes.  Makes 4-6 servings.

Green-Beans & Basil, Fresh

        From the kitchen of Jan Hathaway

1/3 Cup Sun-Dried Tomato Dressing

1 Lb Green Beans or Yellow Beans (Trimmed)

1 Red Onion (Sliced)

3 Tbl Fresh Basil (Chopped)

Heat dressing in large skillet on medium heat.  Add beans and onions; cover.

Cook 5 minutes or until beans are crisp-tender; top with basil; cover; cook 1 minute; Serve warm.

Italian Seasoned Vegetables

        From the kitchen of Katrina Yarrington

1 Tbl Butter (Melted)

¼ Cup Dry Bread Crumbs

2 Tbl Grated Parmesan Cheese

½ tsp Italian Seasoning

¼ tsp Salt

Dash of Pepper

1 Pkg of frozen vegetables (Cooked)

In a small bowl, combine butter, bread crumbs, cheese, seasoning, salt, & pepper; sprinkle over hot vegetables.  Serve immediately.

Mexican Rice

        From the kitchen of Elisa Smith

¾ of 14½ oz Can Stewed Tomatoes

Garlic, Cumin & White Pepper (to taste)

1 Tbl Salt

¼ Onion (Minced – Raw)

1–1½ Qrt Water (4-6 Cup)

Mash tomatoes, spices, & onion with a potato masher; add water & stir; heat in saucepan.

In large frying pan heat 1/8”-¼” oil until it starts to smoke a little. Add 2¼ Cup Long Grain Rice & brown it lightly.  Pour tomato mix over rice. Cover & Cook on medium/medium-low heat until liquid is absorbed (~10-20 minutes).

Put in crock pot & keep warm. Serves ~15.

Peas & New Potatoes, Creamed

1½ Lbs Small New Potatoes (about 15)

1½ Cup Fresh New Peas

3 Tbl Sliced Green Onion

4 tsp Butter

4 tsp All Purpose Flour

1 Cup Milk

Scrub potatoes, cut off a narrow strip of peel around center of potato. Cook in boiling salted water 15 to 20 minutes; drain. Cook peas & onion in salted water 8 to 15 minutes; drain. Make a white sauce of butter, flour, dash of salt & milk.

Potatoes & Zucchini Bake

        From the kitchen of Debbie Peterson

2 Lb Zucchini

2-3 Potatoes

½ Vup Mil

2 Eggs (Beaten)

2 Tbl Butter (Melted & Cooled)

1 tsp Salt

¼ tsp Pepper

¼ Cup Saltine Crackers (Crushed)

½ Cup Cheddar Cheese (Shredded)

Wash & cut zucchini into ½” slices (peel the zucchini to fool the kids).  Peel & cube potatoes; cook together 10 minutes, drain well.  Put in buttered casserole dish; in a bowl, combine eggs, milk, butter, slat, & pepper; pour over potatoes & squash; sprinkle with cracker crumbs & cheese.

Bake uncovered @ 325° for 25 minutes

Potatoes with Cream Cheese, Mashed

        From the kitchen of Christine Carroll

3 Lb Potatoes (Peeled & Cubed)

1 Pkg (8 oz) Cream Cheese (Softened @ Room Temperature)

½ Cup Sour Cream (Approximate, add more if wanted)

Salt & Pepper to Taste

Butter

Cook potatoes until done ~20 minutes & drain well.  In a large bowl, mash potatoes using an electric mixer; add cream cheese, sour cream, salt, & pepper; continue mixing until well blended.

Transfer potatoes to a well greased baking disk; dot with butter & cover with foil.

At this point these may be refrigerated up to one day & then brought back to room temperature before baking.

Bake @ 350° for 35-40 minutes.

Optional: ½ Cup Grated Cheese (Cheddar, Parmesan, Jack, etc.)

Potatoes, Roasted Red

        From the kitchen of Denise Knight

1/3 Cup Olive Oil

1 Clove Garlic (Crushed)

1 tsp Rosemary

8-10 Small Red Potatoes (Cut Into Bite Size Pieces)

Salt & Pepper (To Taste)

Combine all ingredients together. Make sure potatoes are evenly coated. Place in a roasting pan.

Bake, uncovered, @ 400° for 35 minutes or until soft and slightly browned.

Potatoes, Sky Blue

        From the kitchen of Nan Painter

24 New Red Potatoes (Halved Lengthwise)

2 tsp Extra-Virgin Olive Oil

1½ Cup Sour Cream

1 Cup Crumbled Blue Cheese

½ Cup Bacon (Cooked & Crumbled) + more for garnish

1/3 Cup Flat-Leaf Parsley (Chopped) + more for garnish

¼ Red Onion (Finely Chopped)

In a medium bowl, toss the potatoes with the olive oil; place cut side down on a baking sheet.

Bake @ 400° until the skins are crisp, 20-25 minutes; let cool.

Scoop out the center of each potato ½ and place in a medium bowl; stir in the sour cream, blue cheese, bacon, parsley and onion; fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.

You can warm them in the oven for a bit or eat them cold; good either way.

Refried Beans

        From the kitchen of Elisa Smith

Wash & drain pinto beans(I use a bag or ~2-3 cups). Cook beans in a large pot of boiling water (once it begins to boil turn the heat down to about med-hi) for ~2 hours, until they have softened.

Add 2 Tbl Salt during the last 10 minutes.

In a large frying pan warm a thin layer of canola/vegetable oil(temp. should be around med-hi). Put in large spoonfuls of beans(watch out because they will really fry & water/oil will jump out at you).

Add some of the juice from the pinto beans(I usually do ~2-3 ladle's full). Mash the beans while stirring to refry & let sit for a few minutes. Bring the temperature down to low.

Squash with Blueberries, Baked

        From the kitchen of Jan Hathaway

3 Acorn Squash

1½ Cups Blueberries (Fresh or Frozen)

½ Tart Apple (Peeled & Diced)

6 Tbl Brown Sugar (Firmly Packed)

6 tsp Butter

Cut squash in half lengthwise and remove fibers and seeds.

In a medium bowl, mix together blueberries, apple, brown sugar, and butter. Fill squash halves with blueberry mixture.

Place in an ungreased casserole dish; add ½ cup water around the squash.

Cover & bake @ 350° for 50 to 60 minutes. Remove cover & bake 10 more minutes or until squash is tender.  Remove from oven & serve immediately.  Makes 6 Servings.

Squash, Cheesy

        From the kitchen of Margaret Vail

1 Small Zucchini

1 Small Yellow Summer Squash

Salt & Pepper (to Taste)

1 Cup Mozzarella Cheese

¼ Cup Grated Parmesan Cheese

Cut the zucchini & yellow squash into ¼” slices; place in greased shallow dish; sprinkle with salt & pepper; top with cheeses.

Broil 4” away for 7-10 minutes.

Squash, Summer

        From the kitchen of Kathy Domgaard

6 Cup Sliced Squash

1 Onion (Chopped)

1 Can Cream of Chicken Soup

1 Cup Sour Cream

1 Cup Carrots (Shredded)

1 Pkg Stove Top Stuffing

½ Cup Butter (Melted)

Boil squash & onion in salted water for 5 minutes & drain; mix soup, sour cream, & carrots; add to squash mixture; combine stuffing & butter; put ½ of stuffing mixture on bottom of 9”x13” pan; add squash mixture; then the rest of the stuffing on top.

Bake @ 350° for 20-30 minutes.

Sweet Potato Casserole

        From the kitchen of Melanie Hansen

3 Cup Mashed Sweet Potatoes

2 Eggs (3 If it Seems Runny)

½ Cup Heavy Cream

¼ Cup Butter

¾ Cup Sugar

1 tsp Vanilla

¼ tsp Nutmeg

Topping:

1 Cup Packed Brown Sugar

1/3 Cup Flour

1/3 Cup Butter (Melted)

1 Cup Finely Chopped Nuts

Mix & sprinkle on top.

Bake @ 350° for 35-40 minutes. Use a 9”x13” pan.

Tomatoes, Cheese Topped Grilled

        From the kitchen of Jan Hathaway

4 Small Vine-Ripe Tomatoes (Cut Lengthwise in ½)

¼ Cup Light Zesty Italian Dressing

½ Cup Shredded Mozzarella Cheese

1 Tbl Grated Parmesan Cheese

1 Tbl Chopped Fresh Herbs (Basil, Chives, and/or Parsley)

Preheat grill to medium-high heat.  Place tomatoes, cut-sides up, in greased 8” square foil pan.  Drizzle with dressing; sprinkle evenly with cheeses.  Place pan on grate of grill; close lid.

Grill 10-12 minutes or until cheeses are melted and bottoms of tomatoes are browned.

Sprinkle with herbs just before serving.

Zucchini-Parmesan Supreme

        From the kitchen of Jan Hathaway

1 Medium Zucchini (Sliced 1/8” Thick)

1 Large Tomato (Peeled And Sliced)

Salt & Coarsely Ground Pepper (to Taste )

¼ Cup Onion (Chopped)

3 Cloves Garlic (Minced)

1 Cup Parmesan Cheese (Freshly Grated)

½ tsp Dried Thyme 

1 Large Tomato (Chopped)

½ Cup Seasoned Bread Crumbs

In a deep-sided baking dish, layer ½ of the sliced zucchini; place tomato slices over zucchini. Season with salt, pepper, onion, and garlic;

Layer remaining zucchini slices over the top. Spread grated parmesan cheese over the top and sprinkle with thyme. Spread chopped tomatoes onto top of cheese and sprinkle bread crumbs onto top of mixture.

Bake @ 375° for ~30 minutes or until zucchini is soft. Remove from oven and serve.  Makes 4 servings.

Zucchini, Stuffed & Barbequed

        From the kitchen of Nan Painter

Cut Zucchini in ½ length wise; hollow out the seeds; maybe a little deeper, but leave as much as you like to eat.

Make your favorite meatloaf recipe; drizzle a little Extra Virgin Olive Oil in the zucchini cavity; fill cavity with the meatloaf mixture

Wrap the ½‘s in tin foil & throw them on the BBQ for 1 hour, medium heat.  Top it off with Cheese or your favorite meatloaf topping; throw it back on the grill for a few minutes.  Enjoy.

Zucchini, Zippy

        From the kitchen of Lisa Larson

4 Cup Zucchini Cut into Chunks (2 Medium)
Optional:  ½ Yellow Squash & ½ Zucchini

½ Onion (Diced)

4 Eggs (Beaten)

1½ Cup Shredded Cheddar Cheese

1 Jar (2 oz) Pimento (Optional)

½ tsp Salt

1/8 tsp Pepper

Place zucchini & onion in 10”x6”x2” dish.  Cover with plastic wrap (turning one edge back to vent).  Microwave on HIGH for 7 minutes; Drain.

In a large bowl mix together eggs, cheese, (Pimento), salt , & pepper.  Add zucchini & onions, stirring well.  Grease dish in which vegetables we cooked.  Pour mixture into dish & cover with paper towel.  Microwave on MEDIUM HIGH for 8-10 minutes; stirring & removing paper towel after 4 minutes, until center is set.  Makes 4 Servings.


Breads, Rolls, & Pastries

Apple Cheddar Bread

        From the kitchen of Colleen Van Wagoner

1 Cup Apples (Diced) (with or without skins)

1 Cup Cheddar Cheese (Diced or Shredded)

¼ Cup Butter (Softened)

2/3 Cup Sugar

2 Eggs

½ Cup Milk.

        Mix

2 Cup Flour

2 tsp Baking Powder

½ tsp Salt

Mix & pour into 9” round cake pan.  Sprinkle with Cinnamon & Sugar.  Bake @ 350° for 30 minutes.

Arab Bread

        From the kitchen of Colleen Van Wagoner

5-6 Cup Flour

1 Tbl Sugar

2 tsp Salt

1 Pkg Yeast

2 Cup Very Warm Water

Mix 2 Cup flour, sugar, salt & undissolved yeast.  Gradually stir in tap water.  Add additional flour to make a soft dough.  Let rise.  Divide dough into 6 pieces or more & roll out.

Place on a floured cookie sheet & put on bottom rack of oven @ 450° until puffy & lightly brown.  Turn over for a few minutes & take out.

This is like Pita Bread & can be filled with favorite filling or open up & put butter or margarine while hot.

Banana Bread

        From the kitchen of Emily Andrus

        and the kitchen of Elisa Smith

1¼ Cup Sugar

½ Cup Margarine or Butter (Softened)

2 Large Eggs

1½ Cup Mashed Ripe Bananas (3-4 Medium)

½ Cup Buttermilk

1 tsp Vanilla

2½ Cup All-Purpose Flour

1 tsp Baking Soda

1 tsp Salt

Grease bottoms of 2, 8½” loaf pans or 1, 9” loaf pan (you can also you mini loaf pans or muffin tins).

Mix sugar & margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk & vanilla. Beat until smooth. Stir in flour, baking soda & salt just until moistened.  Pour into pans.

Crumble topping:

        From the kitchen of Elisa Smith

Mix all together in medium bowl until resembles course crumbs.

½ Cup Oats

½ Cup Brown Sugar

½ Cup Flour

¼ tsp Cinnamon (or Ginger or Ground Nutmeg)

¼ Cup Butter or Margarine Cut in)

Sprinkle with crumble topping.  Bake @ 350° for ~1 hour when using a 8’’ pan (about 1¼ hour for a 9’’ pan) or until toothpick comes out clean.

Cool completely before slicing. Wrap tightly & store at room temperature up to 4 days, or fridge up to 10 days (you can wrap this in a Ziploc or tinfoil & freeze it too).

Bread

        From the kitchen of Colleen Van Wagoner

10 Cup Flour

1 Handful Salt

6 Cup Water

1 Pkg Dry Yeast

½ Cup Powdered Milk

¼ Cup Sugar (a little more than ¼ Cup)

1/6 Cup Oil

Bake @425° for 15 minutes; then @ 300° for 30 minutes.  Makes 7-8 loaves.

Bread in a Bag

        From the kitchen of Connie Bertoch

4 Cup Flour

1 Pkg Dry Yeast

2 Tbl Sugar

1 tsp Salt

1½ Cup Very Warm Water

1 Tbl Margarine (Room Temperature)

Cooking Spray

1 Gallon Size Zip Lock Bag

In a ziplock bag, add all dry ingredients; sea & mix well; add water & margarine; seal bag & slowly knead the bag with your fingers.

Once ingredients are will mixed begin a more rigorous kneading.  Test dough; it may need more flour or water; knead until bread does not stick to sides of bag.

Turn out onto floured surface & finish kneading; until smooth & elastic; spray dough with a little cooking spray; cover with plastic bag; let rest 10 minutes.

To shape:  place on a cookie sheet or in bread pan.  This can be used for rolls, bread, pizza dough, breadsticks, scones, etc.  Let rise in warm place until doubled in size.

Bake @ 350° until golden brown; for bread it is ~25-30 minutes.

Breadsticks

        From the kitchen of Karla Brown

Thaw Rhodes Rolls (~1 Hour)

Spray pans with Pam

Roll each Rhodes Rolls into a breadstick; place on baking sheet; cover with plastic & let rise ~1½-2 Hours.

Brush with melted butter, sprinkle on Parmesan Cheese & Schillings Salad Supreme Seasoning.

Bake @ 350° for 15-20 minutes.

Breadsticks, Easy

        From the kitchen of Michelle Farr

1½ Cup Water (Barely Warm)

1 Tbl Yeast

2 Tbl Sugar

3 Cup Flour

1 tsp Salt

Combine yeast, sugar and water, set aside until it puffs up.  Combine flour and salt in a mixing bowl, and add yeast mixture and stir.  Knead on a lightly floured counter 2 to 3 minutes let sit for 2 to 3 minutes.

Roll out in rectangle and cut into strips ~1 inch wide and 6 to 8 inches long.  Melt a cube butter (I use only ½ cube) or margarine on a large cookie sheet (I do it in the oven).  Roll strips in butter and twist.  Place fairly close together on pan.

Sprinkle generously with parmesan cheese.  Let rise to double in size.  Bake @ 375° for 18 minutes or until golden brown.

Alternatives:

Reduce salt to ½ tsp and sprinkle with garlic salt; we have also baked them with just the butter

Butterhorns

        From the kitchen of Shannon Fletcher

1 Pkg Yeast (1 Tbl)

½ Cup Warm Water

2 tsp Sugar

Stir yeast, sugar, & warm water; let stand for 10 minutes.

¾ Cup Milk (Scalded)

½ Cup Butter

3 Cup Sugar

1 tsp Salt

3 Eggs (Well Beaten)

4 Cup Flour (Sifted)

Walnuts (Chopped)

Scald milk; add butter, sugar, salt & let cool; beat in yeast; add 3 eggs; add flour & mix well; turn out and knead gently.

Cover & let rise ~2 hours; turn out and divide into 3 parts; knead again and roll out in pie shape; divide into equal wedges; roll each wedge large to small end; place in greased pan & let rise until double in size.

Bake, cool, & then frost & sprinkle with walnuts.

Cheese Biscuits, Red Lobster Style

        From the kitchen of Sherri Lloyd

Dough:

3½ Cups Bisquick

3 oz Cheddar Cheese (Grated)

1½ Cup Cold Water

Blend in a bowl Bisquick, water, & cheese; mix until dough is firm.  Using a small scoop, place the dough on a cookie sheet sprayed with Pam or use baking paper.

Bake @ 375° for 10-12 minutes or until golden brown; while biscuits are cooking, combine spread ingredients.

Garlic Spread:

½ Cup Melted Butter

1 tsp Garlic Powder

¼ tsp Salt

1/8 tsp Onion Powder

1/8 tsp Dried Parsley

Brush baked biscuits with garlic topping.  Makes 2 dozen.

(Johnny Season Garlic Seasoning from Costco can be used with butter if you are in a hurry.)

Cheesy Bread Loaf

12 inch Round Italian Bread Loaf (already baked)

6-8 oz Brie Cheese

¼ Cup Mozzarella Cheese

¼ Cup Butter (Melted)

2 Garlic Cloves

Aluminum Foil

Preheat Oven to 375°

Cut bread loaf ¾ of the way down.  Cut side to side, turn loaf & again cut side to side, so top appears to have 1 inch squares.  The bottom of the loaf will remain intact.  Place bread loaf on foil.

Cut brie into small slice, ~1”.  Shove cut brie pieces into cut section of bread.  Brush on melted butter & garlic into cut marks on bread.  Sprinkle mozzarella cheese on top.

Cover with foil.  Bake until cheese melts, ~20 minutes.  Serve warm, within 30 minutes.

Cinnamon Pull-Apart Bread

        From the kitchen of Stephanie Bridges

1/4 of the Whole Wheat Bread recipe
(~1 Lb 6 oz of Dough)

Mix Together:
½ Cup Melted Butter
½ Cup Evaporated Cane Juice or Granulated Sugar
½ Cup Sour Cream
1 tsp Vanilla

Roll out dough & spread with softened butter

Sprinkle with sucanat sugar or brown sugar & cinnamon.

Roll up and cut like cinnamon rolls then cut each roll in half.

Dip each piece in the above mixture and place in a greased Bundt Pan; let rise until double in size.

Bake @ 350° for ~40 minutes or until golden.  Let cool in pan ~10 minutes before inverting onto a serving plate.

Cinnamon Rolls I

        From the kitchen of Julie Johnson

½ Cup Warm Water

2 Tbl Yeast (Dissolve Yeast in Warm Water)

2 Cup Powdered Milk (Constituted)

½ Cup Shortening

1 Cup Sugar

1 tsp Salt

1 Cup Mashed Potatoes

2 Eggs (Beaten)

7 Cup Flour

Mix all the ingredients, & add the dissolved yeast last.

Mix in bread mixer for ~5 minutes.  If you used regular yeast let rise until double in size (~1 hr) then punch dough down.

Roll out on floured board to an approx 12”x18" rectangle.  Dough will be sticky so use plenty of flour.  Dough will be ~¾" thick.

Spread with butter (about 2/3's of a cube), brown sugar, cinnamon & nuts & raisins, if desired.  Roll dough keeping the 18" length, but rolling up the short end.  I use string to cut the rolled dough into ~1" slices.

Let raise again ~30 minutes. Bake @ 350° for ~20 minutes.

Icing:

1 Cube Butter

3-4 Cup Powdered Sugar

2-3 Tbl Milk

1 tsp Vanilla

½ Cup Sour Cream

Mix together to desired consistency & spread on warm, but not hot rolls.

Cinnamon Rolls II

        From the kitchen of Connie Bertoch

Dough:

1 Cup Warm Water (105°-115°)

2 Pkg Active dry Yeast

1 tsp Sugar

1 Cup Warmed Milk

2/3 Cup Sugar

2/3 Cup Butter (Melted)

2 tsp Salt

2 Eggs (Slightly Beaten)

7 Cup Flour (More if Needed)

In a small bow mix together warm water, yeast & 1 tsp sugar & set aside.  In a large bowl mix milk, 2/3 Cup sugar, butter, salt & eggs; stir well & add yeast mixture.  Add half the flour & beat until smooth.

Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).  Turn out onto a well-floured board; knead 5-10 minutes.  Roll out on floured surface into a 15”x20” rectangle.

Filling:

1 Cup Butter (Melted) (Divided)

1¾ Cup Sugar (Divided)

3 Tbl Cinnamon

1½ Cup Walnuts (Optional)

1½ Cup Raisins (Optional)

Spread dough with ½ cup butter.  Mix together 1½ cup sugar & cinnamon; sprinkle over buttered dough.  Sprinkle with walnuts & raisins, if desired.  Roll up jellyroll-fashion & pinch edge together to seal.

Cut into 12-15 slices.  Coat bottom of 13”x9” baking pan & a 8” square pan with remaining melted butter, the sprinkle with remaining sugar.  Place cinnamon roll slices close together in pans.  Let rise in warm place until dough is doubled in bulk, ~45 minutes.

Preheat oven to 350°; bake for 25-30 minutes, or until rolls are nicely browned.  Cool rolls slightly.

Creamy Glaze:

2/3 Cup Butter (Melted)

4 Cup Powdered Sugar

2 tsp Vanilla

6 Tbl Hot Water (More if Needed)

Creamy Glaze:  In medium bowl, mix butter, powdered sugar & vanilla; add hot water 1 Tbl at a time until glaze reaches desired spreading consistency.  Spread over slightly cooled rolls.

Cinnamon Rolls III

        From the kitchen of Jan Griffiths

Dough:

1¼ Egg (Large Grade AA, Well Beaten)

1 Cup Whole Milk (8 oz)

½ Cup Butter, Unsalted Sweet Cream Melted (.25 Lb – 1 Stick)

¼ Cup Water (2 oz)

1 tsp Vanilla Flavor

½ tsp Salt

½ Cup Sugar, (Preferably Superfine Granulated

4½ Cup Unbleached White Bread Flour

1 Tbl Vital Wheat Gluten

2¼ tsp (¼ oz) SAF Perfect Rise Gourmet Yeast

Set Vanilla out to warm. Beat 2 large eggs in a shallow bowl (Remove ~¾ (2 Tbl) of an egg).  Add 1 Cup Milk and beat briefly. Let mixture warm to room temperature (~ 15 minutes).

Gently melt the butter. Add warm butter & warm water to eggs & milk. The resulting liquid mixture should be between 75° & 85° before proceeding further.

Add vanilla and the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting (6).

Cinnabon Filling:

½ Cup Margarine (.25 Lb – 1 Stick)

1 Cup Light Brown Sugar (Firmly Packed)

5 Tbl Cinnamon (Korintje Grade AA)

Remove the margarine from the refrigerator once you've started the dough cycle and allow it to reach room temperature. In a small bowl, mix the brown sugar and cinnamon.

Roll and stretch the dough (Use Dough, Sweet Roll) out on a lightly floured surface into a 15" x 24" rectangle.

Mark off 1" along the 24" edge of the dough, closest to you. You will not spread any Margarine or Sugar-Cinnamon mixture on this edge so that you can seal the roll. Spread the softened Margarine over the dough with a rubber spatula and then evenly distribute the Sugar and Cinnamon mixture.  As a final step, use your rolling pin to lightly roll the Sugar and Cinnamon mixture.

Starting at the far edge of the dough, roll it up tightly.  Begin at the far edge and roll up the dough toward the 1" clean edge.  Trim the left and right ends of the roll.  The result will be a 24" roll.  Cut the roll into 1 1/2" long portions. (We've found it easier to use dental floss … cinnamon flavored dental floss just for effect!)

Line your baking pans with parchment paper. Place 5 rolls into 8" square baking pans 1" apart. (One roll in each corner, and one in the center.) Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.

After rising, bake at 335°F for 20 minutes. The resulting rolls should be only lightly browned. We bake only one 8 inch square pan of rolls at a time to obtain uniform results.

Once the rolls are finished baking, frost them while they're still very warm and serve them immediately. Yum, yum!

http://www.gordonfamily.com/Recipes/cinnabon.htm

http://www.gordonfamily.com/Recipes/cinnabon_notes.htm

Makes ~15 Rolls – Prep Time 3 to 4 Hours

Cream Cheese Frosting:

4 oz Cream Cheese

½ Cup Margarine (.25 Lb – 1 Stick)

1¾ Cup 10x Powdered Sugar (1/2 Lb)

1 tsp Vanilla Flavor

1 tsp Lemon Flavor

For the fluffiest frosting, use Vanilla and Lemon flavors that do not contain alcohol. A total of 50 minutes is required to prepare the frosting, from start to finish.

Generally, we use 10x Powdered Sugar.  Remove the cream cheese and margarine from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.

Here's an easy to follow table for the preparation of the frosting:

Add Cream Cheese and Margarine to mixing bowl and let stand for 30 minutes.

Mix using Paddle

@ 65 RPM (#2)

for 6 minutes

Use Stainless Steel Whip

@ 150 RPM (#6)

for 10 minutes

Add 1 Cup Powdered Sugar.

Use Stainless Steel Whip

@ 65 RPM (#2)

for 1 minute

Add 3/4 Cup Powdered Sugar.

Use Stainless Steel Whip

@ 65 RPM (#2)

for 1 minute

Add Vanilla and Lemon flavors.

Use Stainless Steel Whip

@ 150 RPM (#6)

for 1 minute

Transfer the finished frosting to a convenient covered container and refrigerate it.

Coconut Bread, Joan’s

        From the kitchen of Debbie Peterson

4 Eggs

2 Cup Sugar

1 Cup Vegetable Oil

2 tsp Coconut Extract

3 Cup Flour

½ tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

1 Cup Buttermilk

1 Cup Coconut

In a large bowl, beat eggs well; add sugar, oil, & coconut extract.  In a medium bowl, mix flour, baking powder, soda, & salt together; add flour mixture, alternating with buttermilk into egg mixture; add coconut; pour into large Bundt pan or 3 smaller loaf pans.

Bake @ 300° for 75 minutes (1:15).

Topping:

1 Cup Sugar

½ Cup Water

2 Tbl Butter

1 tsp Coconut Extract

Just before the bread is to come out of the oven, boil sugar, water, & butter together; remove from heat and add coconut extract; as soon as the bread comes out of the oven, pour over the loaves.

Let bread sit for @ least 4 hours before cutting & serving.

Cornbread, Amazing Buttermilk

        From the kitchen of Maryanne Van Den Berghe

½ Cup Butter (Melted)

2/3 Cup Sugar

2 Eggs (Slightly Beaten)

1 Cup Buttermilk

½ tsp Salt

½ tsp Baking Soda

1 Cup Cornmeal

1 Cup Flour

Mix dry ingredients together; combine wet ingredients in separate bowl then add to dry mixture; mix.

Pour into sprayed pan (I use an 8”x10” pan); sprinkle the top with sugar (makes a really nice glaze on top), & bake @ 375° for 30 minutes or until golden brown and a toothpick or knife comes out clean.

This is almost like eating dessert!

Cornbread (like Marie Callender’s)

        From the kitchen of Julie Johnson

2 Cup Flour

1 Cup Cornmeal

1 Tbl Baking Powder

½ tsp Salt

¾ Cup Butter (Gently softened)

1½ Cup Sugar

5 Eggs (Large & Separated)

1 tsp Vanilla

Beat egg whites, set aside.  Mix yolks, milk, & vanilla; add butter; mix dry ingredients & add to liquid.  Fold in whipped egg whites.

Bake @ 350° for 30-35 minutes in a lightly greased 9”x13” pan.

Corn Bread, Quick

        From the kitchen of Jan Griffiths

2 Egg (well beaten)

2 Cup Bisquick

6 Tbl Cornmeal

1 Cup Milk

½ tsp Soda

½ Cup Oil

2/3 Cup Sugar

2 Tbl Flour

Mill all together and bake in a 9x9 greased & floured pan (or make 15-18 muffins).

Bake @ 400° for 30 minutes.

Danish Pastry

        From the kitchen of Melanie Hansen

1 Pkg Yeast

½ Cup Warm Water

1 tsp Sugar

Dissolve yeast in warm water & sugar; set aside.

3 Tbl Sugar

4 Cup Flour

1 Cup Lard

½ tsp Salt

2 Egg Yolks

1 Cup Warm Milk

Cut as for pie; sugar, flour (I have used ½ fresh ground wheat flour & love it), lard, & salt;

Mix egg yolks with warm milk; add yeast mixture; combine with flour mixture. Cover and let set in refrigerator overnight.

Divide into 4 parts; roll each part out thin; spread either a fruit filling (our favorite is homemade raspberry jam) or cinnamon and sugar down the middle; fold over one side & spread again; then fold over the other side.

Seal ends & bake on cookie sheet @ 350° for 15-20 minutes.

Frost with a butter icing & sprinkle with chopped nuts.

Flour Tortillas

        From the kitchen of Colleen Van Wagoner

2 Cup Flour

1 tsp Salt

¼ Cup Shortening

½ Cup Lukewarm Water

Combine flour & salt.  Cut in shortening until coarse.  Mix enough water in to make stiff dough.  Cover with wet cloth 15-20 minutes.  Roll out each tortillas & cook on ungreased pan until freckled.

Focaccia Bread

        From the kitchen of Megan Sorenson

1 Cup Warm Water

2¼ tsp Instant Dry Yeast

3 Tbl Butter Or Margarine

2 Tbl Powdered Milk

3 Tbl Sugar

1½ tsp Salt

1 tsp Italian Seasoning

3 Cup Flour

Dissolve yeast in water.  In a separate bowl mix powdered milk, butter, sugar, salt, & Italian seasoning.  Add yeast mixture to other ingredients & mix.  Start adding flour one cup at a time.  Knead dough until well mixed, add more flour or water as needed.  Cover and rise 15 minutes.

Knead down & press or shape into a sprayed pan.  Cover and rise 20-30 more minutes.  Poke at 1” intervals with a wooden spoon and brush with olive oil.

Sprinkle with:
3 Tbl Parmesan Cheese
1-2 tsp Italian Seasoning
½ tsp garlic salt

Bake @ 400° for 13-15 minutes.  Cool slightly, serve warm. Yields: 24 squares.

Hamburger & Hot Dog Buns, Homemade

        From the kitchen of Colleen Van Wagoner

Blend & Set aside:
2 Cup Warm Water
2 Pkg Dry Yeast

¾ Cup Shortening

½ Cup Sugar

1 Tbl Salt

3 Eggs (Beaten)

7-8 Cup Flour

Mix shortening, sugar, salt, eggs, & 4 Cup flour; beat until smooth; add yeast; stir in remaining flour to make soft dough; knead until smooth.

Rise in warm place until double in bulk; punch down; divide dough in half; divide each portion into 12 parts, or roll out and cut with a can.

Place on greased sheet and let rise until doubled.  Bake @ 375° for 10 minutes.  Brush tops with melted butter.

Monkey Buns

        From the kitchen of Elisa Smith

1 package Rhodes rolls or Bridgeford Rolls

Melt Together:

1 Stick Butter

½ Cup Brown Sugar

1 tsp Cinnamon

Frosting:

¼ Cup Softened Butter

1 Cup Powdered Sugar

½ tsp Lemon Extract/Lemon Juice

2 tsp Milk

Put a layer of rolls in bundt pan & spoon melted mixture over.

Sprinkle with ½ package of butterscotch Jello Pudding or French vanilla pudding(dry).

Cover & let rise overnight.

Cook @ 350° for 30 minutes. Apply frosting & serve.

Multigrain Bread

        From the kitchen of Julie Johnson

Put wet ingredients in mixer first

1/3 Cup Molasses (Can Substitute Honey)

2½ Cup Lukewarm Water

½ Cup Margarine

Add:

1 Cup Oats

½ Cup Corn Meal (Can Substitute Germade)

1½ tsp Salt

1/3 Cup Instant Milk (Powder)

2½ Cup Wheat Flour (Can use some Cracked Wheat for crunchier texture)

3¼ Cup White Flour (I use all White Wheat Flour)

1 Pkg Yeast (Scant Tbl of Instant Yeast)

Mix in bread mixer for 6-7 minutes to develop gluten.  Let sit 10 minutes; shape into 2 loaves.  Let rise ~30-40 minutes

Bake @ 350° for 40-45 minutes.

For bread machine halve recipe & again add wet ingredients first & dry next with yeast added last.

*** I put up to 3 cups cooked cereal (hot type, but not still hot) in the mixture before the dry ingredients & it turns out great.  You can use leftover cereal, but I do not substitute it for anything else!!  If using bread enhancer add 2 Tbl & if you want to substitute lecithin for margarine, add scant 4 Tbl.

Navajo Tacos

        From the kitchen of Elisa Smith

Combine & knead together:

3 Cup Flour

1 Tbl Baking Powder

½ tsp Salt

1 Cup Warm Water

Let stand for 15 minutes, then stretch or rollout 2” rounds to be ½ inch thick & 8”-10” in diameter on a board lightly dusted.

Heat 1”-3” of oil in frying pan/skillet & then fry bread, one at a time, on each side until golden, piercing large bubbles with a fork as they occur. Best if served hot.

Bread can be frozen if wrapped tightly. To reheat, wrap bread in foil & bake @ 375° for 10-15 minutes.  Serves ~4.

Toppings: refried beans, lettuce, tomato, grated cheese, sour cream, shredded chicken etc.

Oatmeal Bread, Kathy’s

        From the kitchen of Kathy Ewell

6 Eggs

4 Tbl Oil

½ Cup Honey

1 Tbl Salt

¾ Cup Powdered Milk

¾ Cup Wheat Germ

2 Tbl Fast Rising Yeast

7-8 Cup Flour (or enough to make good dough)
I use Lehi Rolling Meal Flour

Makes 6 small loaf's; Bake @ 350° for 25 minutes.

Onion Dumpling, Mom’s

        From the kitchen of Monica Steiner

¾ Cup Pureed Onion

1 tsp Salt

1 tsp. Baking Powder

¾ Cup Shortening

2 Cup Flour

Combine flour, baking powder and salt; cut in shortening; stir in onion until well blended.  Place dough in a cheesecloth bag or center of a flour-sack dishtowel and tie closed, close to dough, with string.

Bring a pot of water to boil, with enough water to cover the dumpling.  Boil, partially covered, for 3 hours; adding water when necessary to keep dumpling covered.  Do not let drop below a slow boil.

Remove dumpling from pot and let set for 5 minutes.  Remove towel; serve in slices or wedges with roast beef and gravy.

Pizza Crust, Easy

        From the kitchen of Shannon Fletcher

1 Cup Warm Water

1 tsp Sugar

1 Tbl Yeast

½ tsp Salt

¼ Cup Oil

2½ Cup Flour

Mix water, sugar, & yeast; let rise for 10 minutes.

Mix salt, oil, & flour; add in yeast mixture; once mixed well, cover & let rise 5 minutes; spread on 2 pans and finish pizza.

Poppy Seed Bread

        From the kitchen of Julie Van Den Berghe

6 Small Loaf Pans

1½ tsp. Salt

1½ tsp Baking Powder

3 Cup Flour

2 Cup Sugar

1½ Cup Milk

1 Cup +2 Tbl Oil

1½ Tbl Poppy Seeds

3 Eggs

1½ tsp Vanilla 

1½ tsp Almond Extract

Bake @ 350° for 35 minutes.

Pumpkin Bread, Streusel Top

        From the kitchen of Julie Johnson

3 Cup Sugar (I use 2¼ Cup)

1 Cup Oil (½ Cup + ½ Cup Juice)

2/3 Cup Water

4 Eggs

16 oz Pumpkin (2 Cup)

3½ Cup Flour (I use ½ white wheat & ½ white)

2 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon

1 tsp Nutmeg

½ tsp Cloves

½ Cup Nuts

½ Cup Raisins      

Topping:

¼ Cup Brown Sugar (Firmly Packed)

¼ Cup Nuts (Finely Chopped)

2 Tbl Flour

½ tsp Cinnamon

2 Tbl Butter

Grease & flour bottoms only of two 9”x5” or three 8”x4” loaf pans. (I line bottom of pan with greased, waxed-paper for easy removing of baked bread).

In large bowl, combine sugar oil, water, eggs, & pumpkin; beat 1 minute at low speed until moistened. Beat 1 minute at med speed. Stir in nuts & raisins.  Pour into pans.

In small bowl, combine all topping ingredients until crumbly; sprinkle over batter.

Bake @ 350° for 60-75 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes remove from pans & cool completely on wire racks.  Yield:  2 loaves

HIGH ALTITUDE: Above 3500 ft increase flour by 3 Tbl; bake @ 375° for 60-75 minutes.

Reese’s Cup Bread

        From the kitchen of Abigale Griffiths

½ Cup Peanut Butter

½ Cup Chocolate Chips

1 Pkg. White or Yellow Cake Mix

2 Eggs

1/3 Cup Oil

Preheat Oven to 350°F.

Pour into loaf pan or muffin tins.

Cook for 15-20 Minutes

Rolls, Butterhorn (Grandma’s)

        From the kitchen of Monica Steiner

1 Tbs Yeast

¼ Cup Warm Water

½ Cup Oil

½ Cup Sugar

2 tsp Salt

¾ Cup Milk

3 Eggs

4½-5 Cup Flour

Softened Butter

In small bowl, soften yeast in warm water.

In large mixing bowl, combine oil, sugar, salt and milk; add 1 Cup flour, yeast mixture and eggs to the sugar mixture; beat well.

Sift in enough remaining flour to make a soft dough.  Turn out on floured board and knead until smooth, 5-8 minutes. Cover and rise until double in bulk, 2-3 hours.  (It can be left overnight in the refrigerator to rise)

Punch down, and divide dough into thirds; roll each third into a ¼" thick circle.  Spread with softened butter.  Cut each circle into eight wedges; roll up, starting from wide end, ending at the pointed end.  Place on greased cookie sheet.  Cover and rise 45 minutes, or until puffy.

Bake @ 400° for 10-12 minutes, or until golden on the bottoms.  Makes two dozen.

Rolls, Caramel (So Good!)

        From the kitchen of Julie Johnson

½ Cup Butter

½ Cup Karo Syrup

¾ Cup Brown Sugar

2 Tbl Milk

Mix & cook until butter is mixed in

Bake biscuits until almost done (~2 minutes until done) Pour Caramel over biscuits & finish cooking.

Rolls, Cheese (Cheese Bombs)

        From the kitchen of Jan Griffiths

Dough Created from Dinner Roll Recipe

¼ Cup Butter (½ Stick) Melted

½ Cup Parmesan Cheese

½ tsp Garlic Salt

Divide dough (Use Dough, Dinner Roll) into 48 pieces, shape into balls.  Roll each dough ball in melted butter and then roll in Parmesan Cheese.  Place coated dough balls into a greased Bundt Cake pan.  Let stand, covered, in warm, draft-free place, 30 minutes or until doubled in size.

Bake in preheated 335°F oven 20 to 30 minutes, or until golden brown.

Makes 48 Cheese Bombs – Prep Time ~ 2.5 Hours

Rolls, Crescent

        From the kitchen of Mary Anne Hair

1 Cube Butter + Extra for Melting

2 Cup Boiling Water

4 Tbl Sugar

1 1/3 Cup Evaporated Milk

1½-2 tsp Salt

2 Pkg Yeast

8 Cup Flour

Place butter in a large bowl with sugar and salt.  Add boiling water, and stir until butter melts.  Add evaporated milk and stir.  Let cool until almost room temperature.

Add yeast and stir; add flour; knead in 8th cup.  Knead for 3 minutes in bowl.  Cover with towel for ½ hour - 45 minutes.

Cut into four sections.  Roll out each section into a circle on lightly floured surface.  Cut (with a pizza cutter if have) four times to make eight triangle shaped pieces.  Roll each piece into crescent (big side to small) and lay on greased pan - 2 sections/16 rolls/large pan.

Cover with towels and let rise 10 minutes.

Bake @ 350° for 15-17 minutes, or until golden brown.  Brush tops with melted butter.  Make 32 Rolls.

Rolls, Dinner

        From the kitchen of Jan Griffiths

1½ Cup Egg (1) + Water @ 80°F

1 tsp Lemon Juice

¼ Cup Oil

1½ tsp Salt

¼ Cup Sugar

4 Cup Unbleached White Bread Flour

1½ tsp Yeast

Combine 1 large egg with enough water to equal 1½ Cups.  The resulting liquid mixture should be between 75°F & 80°F.

Add Lemon Juice & the remaining ingredients, in the order listed above, to the bread machine & prepare using the dough setting (6).

Divide dough into 24 pieces, shape into balls.  Place dough balls on greased baking sheet ~½ inch apart.  Let stand, covered, in warm, draft-free place, 30 minutes or until doubled in size.

Bake in preheated 350°F oven 20 to 30 minutes, or until golden brown.

Makes 24 Rolls – Prep Time ~2.5 Hours.  (The dough in this recipe can be used instead of Rhodes Frozen Rolls)

Rolls, Orange

        From the kitchen of Colleen Van Wagoner

Mix in Large Bowl:
1 Cup Scalded Milk
½ Cup Shortening
2/3 Cup Sugar
1 tsp Salt

Cool to Lukewarm

Soften 1 Pkg Dry yeast in ¼ Cup Warm Water; add to cooled mixture.

Add & Beat Well:
¼ Cup Orange Juice
2 Tbl Orange Rind (Grated)
5 Cup All-purpose Flour

Mix to soft dough; cover & let stand 10 minutes; cover and let rise until double; punch down and let stand 15 minutes.

Roll, cut into strips and tie in bow knots or figure 8’s.  Let rise until doubled.

Bake @ 375° for 15 minutes.  Top with Orange Frosting.

Rolls, Orange (Mama’s)

        From the kitchen of Jan Griffiths

20 Rolls (Rhodes Frozen Rolls) (Thawed)

¼ Cup Butter (Melted)

Grate Orange Peel from 2 Oranges (Lemons)

½ Cup Sugar

Place Rolls in greased 9x13 in pan, cover with plastic wrap sprayed with Pam.  Let thaw & raise until doubled in height.

Pour Melted butter over rolls; Mix orange peel with sugar & sprinkle over rolls.

Bake in oven @ 350° for 20-25 minutes.

Glaze rolls while still warm.

Glaze:

2 Cup Powdered Sugar

2 Tbl Butter

4 Tbl Fresh Orange Juice (Lemon Juice)

Rolls, Spanish

        From the kitchen of Julie Johnson

1 Dozen Hard Rolls (cut off top & hollow out centers)

1 Lb Cheese (Grated)

1 Small Can Black Olives (Chopped)

1 Small Can Green Chilies (Chopped)

6-10 Green Onions (Chopped)

1 Lb Browned Hamburger

3 Eggs (Boiled & Chopped)

¼ Cup Olive Oil (I do not use)

1 Small Can Tomato Sauce

Mix together and stuff rolls.  Put the tops back on.

Cover with tin foil & Bake @ 350° for 30 minutes.

Streusel

        From the kitchen of Melanie Hansen

Mix together well:
½ Cup Sugar
¼ Cup Shortening
1 Egg

Stir in ½ Cup Milk

Sift Together & Stir in:
1½ Cup Flour
2 tsp Baking Powder
½ tsp Salt

Put in a greased and floured pan (I use my cookie pan).

Top with Applesauce

Topping:

4 Cup Flour

3 Cup Sugar

½ tsp Salt

3 Cube Margarine or Butter

Rub together with hands; sprinkle over top & dust with cinnamon.

Bake @ 350° for 30 minutes.

Stuffed EGGStravaganza

        From the kitchen of Shannon Fletcher

1 Large Loaf French Bread

4 Tbl Butter

2 Tbl Mayonnaise

8 Slices Ham

1 Large Tomato

1 Onion (Sliced)

8 Eggs (Scrambled)

8 Slices Cheddar Cheese

2 Dill Pickles

Cut loaf lengthwise; open and spread with butter & mayo; layer bread with ham, tomato, onion, eggs, cheeses, & sliced pickles.

Wrap loaf & bake @ 375° for 15-20 minutes.

Whole Wheat Bread

        From the kitchen of Stephanie Bridges

½ Cup Honey

¼ Cup Olive Oil

1 Tbl Salt

4 Cups Warm Water

6 Cups Whole Wheat Flour

2 Tbl Wheat Gluten

2 Tbl Dough Enhancer

2 Tbl Instant Yeast

Enough extra whole wheat flour to make a good dough consistency

Mix dough just until combined then let rest 20 minutes, knead 6 minutes and let rise 10 minutes.

Shape loaves, place in greased loaf pans & rise until double in size.  Bake @ 400° for 13 minutes then @ 350° for 22 minutes.

Whole Wheat Pizza

        From the kitchen of Stephanie Bridges

1/4 of the Whole Wheat Bread recipe
(~1 Lb 6 oz of Dough)

Roll out dough onto a greased pizza pan.  Prebake crust @ 400° for 10 minutes.

Sauce:
8 oz Tomato Sauce
Garlic Powder
Salt
Pepper
Basil
Oregano

Choice of toppings (Editor Recommends: Mushroom & Sausage)

Mix sauce ingredients together; top pizza crust with sauce & desired toppings.  Bake topped pizza @ 350° for 7 minutes or until cheese is melted.

Zucchini Bread

        From the kitchen of Elisa Smith

1 Cup Vegetable Oil

2 Cup Sugar

3 Eggs (Beaten)

2 Cup Zucchini (Grated)

3 tsp Cinnamon

1 tsp Salt

3 tsp Vanilla

3 Cup Flour

¼ tsp Baking Powder

1 tsp Baking Soda

Crumble topping:

Mix all together in medium bowl until resembles course crumbs.

½ Cup Oats

½ Cup Brown Sugar

½ Cup Flour

¼ tsp Cinnamon (or Ginger or Ground Nutmeg)

¼ Cup Butter or Margarine (Cut in)

Cream eggs, sugar & oil. Add zucchini & vanilla. Mix in cinnamon, salt, powder & soda. Add flour.

Grease & flour loaf pans or muffin tins & pour mix inside. Sprinkle with crumble topping.

Cook 1 hour @ 325°. Makes 2 loaf pans.


Cakes, Cookies, & Confections

Notes for Cookies:

        From the kitchen of Julie Johnson

Use good chocolate.  Using a good chocolate can make an average chocolate chip cookie taste much better.

Use less sugar, most chocolate chip cookie recipes are too sweet.  Taking a little sugar out of the dough (¼ Cup) can draw more attention to the chocolate.

Cream the butter, sugar and eggs well.  If you don’t you may end up with small chunks of butter in the dough that will cause part of the cookie to spread when baking.

Don’t over mix the batter.  Once you add the flour, stop mixing after it looks all combined.  Over mixing causes the gluten in the flour to turn sticky, changing the texture of the cookie, making them tougher.

Cook at a higher temp for a shorter time.  Many cookie recipes cook at 350° for ~10-12 min.  For crispy on the outside and soft on the inside cookies; bake at a higher temp (375°) for a shorter period of time.  If you like crunchy & dry cook them for a longer time on a lower heat (325°-350°).

Baker’s Easy Cookie Bars

        From the kitchen of Mary Anne Hair

½ Cup (1 Stick) Butter (Melted)

1½ Cup Honey Maid Graham Cracker Crumbs

1 1/3 Cup Baker’s Angel Flake Coconut (3½ oz)

1 Cup Baker’s Semi-Sweet Chocolate Chunks (or Chips)

1 Cup Chopped Nuts (Optional)

1 Can (14 oz) Sweetened Condensed Milk

Line 13x9 baking pan with foil; grease foil.

Mix:  Butter & graham cracker crumbs in medium bowl.  Press into prepared pan.

Sprinkle with coconut, chocolate chunks & nuts.  Pour Condensed milk over top.

Bake 350° 25 to 30 minutes or until golden brown.  Cool in pan or on wire rack.  Lift out of pan onto cutting board.

Tip:  For 13x9 inch glass baking dish, bake @ 325°.

Special Extra:  Melt ½ Cup Baker’s Semi-Sweet Chocolate Chunks (or Chips) & Drizzle over top of bars.

Banana Chocolate Chip Cookies

        From the kitchen of Linda Smith

1 Cup Sugar

2/3 Cup Shortening

2 Eggs

1 tsp Vanilla

2½ Cup Flour

2 tsp Baking Powder

¼ tsp Baking Soda

¾ tsp Salt

1 Pkg Chocolate Chips

1 Cup Mashed Fully Ripe Bananas

Nuts (Optional)

Mix sugar & shortening, then add eggs.  Mix dry ingredients & then alternate dry with the bananas, add vanilla.  Sprinkle each cookie with cinnamon sugar.

Bake @ 350° for 10-12 minutes.

Banana Cookies

        From the kitchen of Michelle Farr

Cream Together:
1½ Cup Sugar
¾ Cup Shortening
2 Eggs

Mix in Separate Bowl:
2 Ripe Bananas (Mashed)
¼ Cup Sour Milk*
1 tsp Vanilla (I use Mexican – can buy it at Walmart)
1 tsp Soda

Add to cream mixture and mix well.  Gradually add:
½ tsp Salt
3½-4 Cups Flour

Place by spoonful onto lightly greased cookie sheet.

Bake @ 375° for 12–14 minutes or until golden brown.

* To sour milk add 1 tsp vinegar to milk & let sit for 10 minutes.

Banana-Nut Cake

        From the kitchen of Colleen Van Wagoner

2/3 Cup Shortening

2½ Cup Sifted Cake flour

1 2/3 Cup Sugar

1¼ tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

1¼ Cup Mashed Fully Ripe Bananas

2/3 Cup Buttermilk

2 Eggs

2/3 Cup Chopped Walnuts (or Pecans)

Stir shortening to soften.  Sift in dry ingredients.  Add bananas & half the buttermilk; mix until all flour is dampened.  Beat vigorously 2 minutes.  Add remaining buttermilk & the eggs; beat 2 minutes longer.  Fold in nuts.

Bake in 2 paper-lined 9” round pans @ 350° for 35 minutes.  Cool 10 minutes in pans.  Remove; cool; frost with Cream Cheese Frosting.

Black Midnight Cake

        From the kitchen of Colleen Van Wagoner

2¼ Cup All-purpose Flour

1 2/3 Cup Sugar

2/3 Cup Cocoa

¾ Cup Shortening

1½ Cup Water

1¼ tsp Baking Soda

1 tsp Salt

¼ tsp Baking Powder

1 tsp Vanilla

2 Eggs

On low speed, scraping bowl constantly, beat all ingredients for 30 seconds.  On high speed, scraping bowl occasionally, beat 3 minutes more.  Pour into a greased & floured 13”x9” pan or two 9” round pans.

Bake @ 350° for 40-45 minutes (30-35 minutes for round pans).  Cool.  Frost.

Brownies

        From the kitchen of Colleen Van Wagoner

½ Cup Water

½ Cup Cocoa

Boil water & cocoa together.

½ Cup Shortening

2 Cup Sugar

3 Eggs

Cream shortening, sugar, & eggs together; add cocoa mixture & blend.

½ tsp Salt

1 tsp Vanilla

½ Cup Milk

1 2/3 Cup Flour

½ Cup Nuts

Mix well; Bake @ 350° for 25 minutes in a cookie sheet.

Brownie, Diamond Applesauce

        From the kitchen of Colleen Van Wagoner

6 Tbl Butter or Margarine

1 Cup Brown Sugar

1 Egg (Beaten)

1 tsp Orange Peel (Shredded)

1 tsp Vanilla

½ Cup Applesauce

1¼ Cup Flour

1 tsp Baking Powder

½ tsp Salt

¼ tsp Baking Soda

½ Cup Chopped Nuts

Combine butter & brown sugar; cook and stir over medium heat until butter melts; remove from heat.

Beat in egg, applesauce, orange peel, & vanilla.  Sift together flour, baking powder, salt, & soda; stir in nuts.

Spread in greased 15”x10” jelly roll pan.

Bake @ 350° for ~15 minutes.

Orange Glaze:

1½ Cup Confectioners Sugar

½ tsp Vanilla

Dash of Salt

Add enough orange juice (about 2 Tbl); Spread glaze on brownies while warm.  Cut in diamonds or bar shapes.

Brownies, Blonde

        From the kitchen of Elisa Smith

2/3 Cup Melted Butter

1 Lb Brown Sugar (2¼ Cup)

3 Eggs (Slightly Beaten)

2 tsp Vanilla

2 Cup Flour

¼ tsp Baking Soda

1 tsp Salt

1 tsp Baking Powder

Chocolate or Butterscotch Chips

Cream together butter, sugar, eggs, & vanilla.  Sift together flour, soda, salt & baking powder. Add to above moist ingredients. Spread in a greased 9”x13” inch pan. Sprinkle with chocolate or butterscotch chips. Bake @ 350° for 20-25 minutes. Cool, cut into bars.

Brownies, Fantastico

        From the kitchen of Jen McClees

1 Pkg Devils Food Cake Mix

½ Cup Margarine (Melted)

1 Egg

2¼ Cup Mini Marshmallows

5 Whole Graham Crackers Crumbled

½ Cup Semi-Sweet Chocolate Chips

½ Cup White Chocolate Chips

1 Can Sweetened Condensed Milk

Grease a 9x13 cake pan. Mix together cake mix, margarine, & egg. Press into pan.

Bake @ 350° for 15 minutes.  Remove from oven & poke 10 small holes in the cake. Sprinkle graham crackers, chocolate chips, & marshmallows on top. Pour sweetened condensed milk evenly over all ingredients.

Bake an additional 10 to 15 minutes until marshmallows are golden brown. Cool completely & cut into bars.

Brownies, Out of This World

        From the kitchen of Sammy Kennedy

1 Cup (2 Sticks) Butter (Softened)

2 Cup Sugar

4 Eggs

2 tsp Vanilla

¼ Cup + 3 Tbl Cocoa

2 Cup Flour

1/8 tsp Salt

Cream butter & sugar; add the eggs, one at a time; beating well after each addition; beat in vanilla.  Combine cocoa, flour, & salt; gradually add to the creamed mixture.

Spread into an ungreased 13”x9” pan.  Bake @ 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Do NOT over bake!  Cool.

Frosting:

½ Cup Butter

4 Cup Powdered Sugar

¼ Cup + 2 tsp Half & Half

2 tsp Vanilla

For frosting, in a heavy saucepan, cook & stir butter over medium heat for 5-7 minutes or until golden brown.  Pour into mixing bowl; beat in the powdered sugar, cream & vanilla.  Frost cooled brownies.

Glaze:

1 Square (1 oz) Unsweetened Chocolate

1 Tbl Butter

For glaze, melt chocolate & butter; drizzle over the frosting.  Cut into bars.  Yields 3 Dozen.

Brownies, Hershey’s Best

        From the kitchen of Jan Griffiths

1 Cup (2 Sticks) Butter (Softened)

2 Cup Sugar

2 tsp Vanilla

4 Eggs

¾ Cup Hershey’s Cocoa

1 Cup Flour

½ tsp Baking Powder

¼ tsp Salt

1 Cup Chopped Nuts (Optional)

In a large microwave-safe bowl, place butter; microwave @ HIGH (100%) 2 to 2½ minutes or until melted; stir in sugar & vanilla; add eggs, one at a time, beating well with wooden spoon after each addition; add cocoa; beat until well blended; add flour, baking powder, & salt; beat well; stir in nuts, if desired.

Pour batter into a greased 13”x9”x2” baking pan.

Bake @ 350° for 30-35 minutes or until brownies just begin to pull away from sides of pan; cool in pan on wire rack; cut into bars.

Alternative:

Substitute 1 Cup Chocolate Chips for Optional Nuts.

Brownies are great with no topping, dust with powdered sugar, top with chocolate frosting, or as a foundation for French Vanilla Ice-Cream & Mrs. Richardson’s Hot Fudge.

Brownies, Suzie’s

        From the kitchen of Nan Painter

½ Cup Margarine/Butter

½ Cup Shortening

2 Cup Sugar

4 Eggs

2 tsp Vanilla

½ Cup Cocoa

1½ Cup Flour

½ tsp Salt

Cream butter, shortening & sugar together; add eggs blending each egg individually; add vanilla to creamed mixture; mix dry ingredients together then add to creamed mixture.

Bake @ 365° for 30 minutes.

Brownie Trifle

        From the kitchen of Julie Johnson

1 Recipes Brownies (9”x13” pans)

2 Small Pkg Instant Choc Pudding

2 (12 oz) Cool Whip

6 Heath Bars (Crumbled)

Make pudding & add 1 tub cool whip.  In large bowl, layer brownies, bars, & pudding mixture.  Top with other cool whip and left over candy.  This is SO easy and so good!!

Brownies, Turtle

        From the kitchen of Katrina Yarrington

1 Pkg German Chocolate Cake Mix

1 Small Can (5 oz) Evaporated Milk

1 Lb Caramels

½ Bag Chocolate Chips

1 Cube Butter (No Margarine)

Soften butter; mix butter, ¼ cup evaporated milk & cake mix; press ½ of the mix into 8”x12” pan.

Bake @ 350° for 6 minutes.

Put unwrap caramels & remaining milk into a microwave for 2 minute intervals until melted; pour melted caramel onto cool crust; sprinkle chocolate chips over caramel; take remaining batter, pat into pieces; then place on top of chocolate chips.

Bake @ 350° for 16 minutes; let cool before serving.

Butter Cookies, Old Fashioned

        From the kitchen of Colleen Van Wagoner

Sift together:
3 Cup Flour
1 tsp Baking Powder
½ tsp Salt

Cream:
1 Cup Butter
¾ Cup Sugar

Stir In:
1 Egg (Unbeaten)
2 Tbl Cream or Milk
1½ tsp Vanilla

Blend in dry ingredients.  Chill dough for 1 hour.  Roll out 1/8” thick.  Sprinkle with colored sugar.

Bake in ungreased cookie sheet @ 400° for 5-8 minutes.

Cake Mix Cookies

        From the kitchen of Linda Smith

1 Pkg Cake Mix (any Flavor)

2 Eggs (Slightly Beaten)

2/3 Cup Shortening

Mix cake mix, eggs & shortening; mixing it with a spoon.  It will be stiff dough.  Roll into balls & place on ungreased cookie sheet.

Bake @ 375° for 8-9 minutes.

Eat plain, frosted or put frosting between two cookies for a sandwich cookie.

Caramel, Christmas Chewy

        From the kitchen of Crystal Griffiths

1 Cup Butter or Margarine

1 Lb (~2½ Cup) Light Brown Sugar

1 Can (14 oz) Sweetened Condensed Milk

1 Cup Light Corn Syrup

1 Pinch Salt

1½ tsp Vanilla Extract

In a heavy bottomed saucepan over medium heat, combine the butter, sugar, milk, corn syrup, and salt; bring to a boil, stirring constantly; heat to between 234° & 240°, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface; cook for 2 minutes @ that temperature; remove from heat and stir in vanilla.

Meanwhile, butter a 9 x 13 baking pan; when the caramel is ready, pour into the buttered pan; allow to cool completely @ room temperature; remove from the pan and cut into squares using scissors; wrap individual pieces in waxed paper or cellophane.

Yield:  32 Pieces; Prep Time: 10 min; Cook Time 30 min

Carrot Cake (the good one)

        From the kitchen of Jan Griffiths

1 Betty Crocker Super Moist Carrot Cake Mix

½ Cup Water

½ Cup Oil

4 Eggs

8 oz Crushed Pineapple & Juice

½ cup flaked coconut

½ Cup Raisins

Mix cake mix, water, oil, eggs, & pineapple on low speed for 30 seconds (make all powder moist); then mix on medium speed for 2 minutes.

Add coconut & raisins.  Grease (or light spray with cooking spray) bottom only of a 13 x 9 inch pan.

Bake @ 350 for 27 to 33 minutes until lightly brown, let cool & frost with “Lemon Swirl Frosting.”

Cheesecake, Cherry Bars

        From the kitchen of Marilyn Garside

1 Pkg Cherry Chip Cake Mix

½ Cup Butter or Margarine

2 Pkg (8 oz) Cream Cheese

1 Pkg Cherry Frosting

3 Eggs

Beat dry mix & butter on low speed until crumbly; reserve 1 Cup; press remaining mixture into bottom of an ungreased 9”x13” pan.

Beat cream cheese & frosting on medium speed until smooth; add eggs, pour over crust; sprinkle reserved dry mix & butter on top of cream cheese mixture.

Bake @ 325° for 40 minutes; cool, cover, & refrigerate at least 2 hours.

Cheesecake, German Chocolate

        From the kitchen of Chris Mickelson

1 Pkg German Chocolate Cake Mix

2 Pkg (8 oz) Cream Cheese (Softened)

1½ Cup Sugar

4 Eggs (Lightly Beaten)

Prepare cake batter to package directions; set aside.

In a small mixing bowl cream cheese and sugar till smooth; add eggs; beat on low speed just until combined.

Pour half of the cake batter into a greased 9”x13” baking dish; gently pour cream cheese mixture over batter; gently spoon remaining batter over top; spread to edge of pan.

Bake @325° for 70-75 minutes, or until toothpick comes out clean from center of cake. Cool on wire rack for 1 hour.

Frost with German Chocolate Frosting; refrigerate leftovers. Serves 16-24

Cheesecake, No Bake

        From the kitchen of Kelly Smith

2 Pkg (20 sheets) Graham Crackers

11 Tbl Butter (Melted)

2 Tbl Sugar

2 Pkg (8 Oz) Cream Cheese (Room Temp)

1¼ Cup (1 Can; 14 oz) Sweetened Condensed Milk

1 tsp Vanilla Extract

¼ Cup Fresh Lemon Juice

Crust:  Put graham crackers in a large re-sealable plastic bag, and crush them with a rolling pin until very fine crumbs form; pour crumbs into a medium bowl; stir in sugar; add butter, and stir until well combined; press the crumb mixture into a 9 inch springform pan, spreading it 1½  to 2 inches up the side; press flat; chill crust in freezer at least 10 minutes.

Filling:  Using an electric mixer set at medium-high speed beat cream cheese in a large bowl until smooth; beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula.  Cover with plastic wrap, and refrigerate until firm 2 ½ to 3 hours; unclasp sides of pan, and remove from cheesecake

Cheesecake, Peppermint Chip

        From the kitchen of Chris Mickelson

1 Pkg (10 oz) Chocolate-Covered Mint Cookies (Crushed)
(Keebler Grasshopper Fudge Mint)

3 Tbl Butter (Melted)

3 Pkg (8 oz) Cream Cheese (Softened)

¾ Cup Sugar

5 tsp Cornstarch

3 Eggs

1 Egg Yolk

½ Cup Heavy Whipping Cream

2 tsp Peppermint Extract

1¼ tsp Vanilla Extract

3-4 Drops Green Food Coloring

1 Cup Miniature Semisweet Chocolate Chips

In a bowl, combine cookie crumbs & melted butter. Press onto the bottom & 1” up the sides of a greased 9” springform pan.  In a large mixing bowl, beat cream cheese, sugar, & cornstarch until smooth; lightly beat eggs & egg yolk; add to cream cheese mixture; beat low speed just until combined; stir in the cream, extracts & food coloring; fold in chocolate chips.

Pour into crust; place pan on a baking sheet.

Bake cake @ 325° for 50-60 minutes or until center is almost set.  Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover & chill overnight; remove sides of pan. Refrigerate leftovers. Makes 12 servings

Cheesecake, Raspberry Bars

        From the Kitchen of Sammy Kennedy

Crust:

1¼ Cup Flour

½ Cup Brown Sugar

½ Cup Ground Almonds

½ Cup Butter

Dash of Salt

Filling:

16 Oz (2 Pkgs) Cream Cheese

2/3 Cup Sugar

2 Eggs

½ tsp Almond Extract

1 Cup Seedless Raspberry Jam

¼ Cup Sliced Almonds (Optional)

Combine crust ingredients in food processor for 30 Seconds.  Reserve ¾ Cup for topping and press remaining into a 9”x13” ungreased pan and bake @ 350° for 15 minutes.

Blend cheese and sugar well; add eggs and extract and spread over hot crust; return to oven for 15 minutes; spread jam evenly over hot filling; sprinkle remaining crust mix and sliced almonds over top and return to oven for 15 minutes; cool slightly and cut into bars.  Makes 24.

Cherry Macaroons

        From the kitchen of Megan Sorenson

1½ Cup Sugar

1 1/3 Cup Shortening

2 Eggs

1 tsp Almond Extract

3½ Cup Flour

2 tsp Baking Soda

2 tsp Baking Powder

1 tsp Salt

1½ Cup Flaked Coconut

1 Cup Drained Maraschino Cherries )(Chopped)

Cream sugar and shortening, add eggs, almond extract and mix well; add dry ingredients, coconut, and stir in cherries.

Bake @ 375° for 10-12 minutes.

Chocolate Chip Cookies (as good as Mrs. Fields)

        From the kitchen of Linda Smith

1 Lb Butter softened at room temperature

2 Cup Brown Sugar

1½ Cup Sugar

3 Eggs

4-6 Cup Flour

1½ tsp Baking Soda

1½ tsp Salt

1 Pkg Chocolate Chips

2 tsp Vanilla

Mix butter & sugars, add eggs.  Mix dry ingredients.  Add flour to sugar mix; add chocolate chips & vanilla.  **Nuts & Oatmeal optional.  Bake @ 350° for 8 minutes.

Chocolate Chip Cookies, Best Ever

        From the kitchen of Michelle Farr

Cream Together:
2 Cubes Butter
1 Cup Brown Sugar
1 Cup Sugar

Beat In:
2 Eggs
1 tsp Vanilla

Add:
½ tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
3 Cup Flour

Stir in:
1 Bag (12 oz) Chocolate Chips

Roll dough into golf ball size balls and place on cookie sheet.  Do not flatten.  Bake @ 400° for 8 minutes.  Do NOT overcook.  They really only take 8 minutes (9 minutes top).  Let cool on cookie sheet for 5 minutes and then remove to cooling rack to cool completely.

*I use only real butter for these.  It makes a difference.  I also prefer milk chocolate chips, but all kinds are great including white chocolate, butterscotch and peanut butter chips.

Chocolate Chip Cookies, Ultimate

        From the kitchen of Carol Homer

1 Cup (2 Sticks) Butter (Not Margarine)

1 Cup Sugar

1 Cup Brown Sugar

2 Eggs

2 tsp Vanilla

1 tsp Baking Soda

1 tsp Salt

3 Cup Flour

1 Bag (12 oz) Chocolate Chips

Cream butter and sugars very well (until fluffy and light colored).  Add eggs and vanilla; mix well; add soda, salt and flour; mix well; stir in the chocolate chips.

Shape into 1” balls and place 2” apart on ungreased baking sheet.  Bake cookies @ 350° for 10-12 minutes or until tops are just beginning to turn golden.  (Makes ~2½ Dozen)

Chocolate Sheet Cake (Texas Sheet Cake)

        From the kitchen of Kathy Ewell

Mix Together and set aside:
1 tsp Salt
2 Cups Sugar
2 Cups Flour

Boil Together:
1 Cup Water
6 T Cocoa
1 Cup Butter

Pour Cocoa mixture over flour & sugar; mix; add the following:
2 Eggs (Beaten)
1 tsp Vanilla
1 tsp Soda
½ Cup Buttermilk

Bake in a greased & floured large cookie sheet.

Bake @ 400° for 25 minutes.

Frosting

5 Minutes before cake is done

1 Cube Butter (Melted)

4 Tbl Cocoa

6 Tbl Milk

¼ tsp Salt

Bring to a boil, stirring constantly; remove from heat and add:

1 Lb (2½ Cup) Powdered Sugar

1 tsp Vanilla

1½ Cup chopped Nuts (Optional)

Beat, spread on hot cake while frosting is warm.

Congo Squares

        From the kitchen of Colleen Van Wagoner

2/3 Cup Shortening or Margarine

1 Lb Pkg Brown Sugar

3 Eggs

2¾ Cup flour

2¼ tsp Baking Powder

½ tsp Salt

1 Pkg (6 oz) Chocolate Chips

½ Cup Chopped Nuts

1 tsp Vanilla

Melt fat & cream together with brown sugar – cool slightly.  Add eggs one at a time.  Sift dry ingredients & add to egg mixture.  Add chocolate chips, nuts, & vanilla.

Bake in a long cake pan (13”x9”).  When cool cut into squares.  350° for 25 minutes.

Cookie Squares

        From the kitchen of Kristy Nelson

1 Cup Butter

2 Cup Brown Sugar

2 Eggs

2 tsp Vanilla

2½ Cup Flour

1 tsp Soda

1 tsp Salt

3 Cup Quick Oats

Mix together and set aside; grease 15½”x10” inch pan.

Melt Together:
12 oz Chocolate Chips
1 Can Eagle Brand Milk
2 Tbl Butter
½ tsp Salt
1 cup chopped nuts (optional)
1 tsp Vanilla

Place 2/3 cookie mixture in bottom of pan; cover with chocolate mixture; cover with remaining cookie mixture.

Bake @ 350° for 25 minutes.

Danish Dessert Cake

        From the kitchen of Sherri Somers

1 White Cake Mix

1 Cup Whipping Cream

8 oz Cream Cheese (Room Temperature)

2 Cup Powdered Sugar

1 Box Strawberry Danish Dessert
(A Pie Glaze Found by the Jello in the Store)

1 Pkg (16 oz) Container Frozen Sliced Strawberries

Mix cake mix according to directions on box.  Pour remaining batter into a jelly roll pan and bake as you would a cake.  Let cool.

Whip whipping cream; add powdered sugar & cream cheese; spread on cake.

Mix Danish Dessert according to pie glaze directions; let it cool a little; add strawberries to mixture and spread on top of cream cheese mixture.  Refrigerate until glaze is firm (a few hours).  Enjoy!

Deluxe Grahams

        From the kitchen of Meladi

48-¼ Graham Crackers

Lay on a cookie sheet

Cover with Sliced Almonds

Mix ½ Cup Butter ½ Cup Margarine, ½ Cup Sugar; bring to a boil until sugar melts

Pour over crackers & Bake @ 300° for 11 minutes.  Let set for 3 minutes & remove to racks.

Frosting, Buttercream

½ Cup (1 Stick) Butter (soft) or Margarine

4 Cup Powdered Sugar

7-8 Tbl Milk

1 tsp Vanilla

In a large mixing bowl, cream butter until creamy.  Add powdered sugar alternately with milk & vanilla, beating to spreading consistency.  Makes ~3 Cups.

Add food coloring & extracts to make Maple, Pink, Green, Etc.

Frosting, Chocolate

        From the kitchen of Colleen Van Wagoner

½ Cup (1 Stick) Butter (soft) or Margarine

½ Cup Cocoa

4 Cup Powdered Sugar

7-8 Tbl Milk

2 tsp Vanilla

In a large mixing bowl, cream butter & cocoa until creamy.  Add powdered sugar alternately with milk & vanilla, beating to spreading consistency.  Makes ~3 Cups.

Frosting, Cream Cheese

        From the kitchen of Sammy Kennedy

1 Pkg (3 Oz.) Cream Cheese

¼ Cup + 2 Tbl Margarine

1 tsp Vanilla

2 Cup Powdered Sugar (Approximately)

Mix softened cream cheese, softened margarine, & vanilla.

Gradually beat in powdered sugar until smooth and of spreading consistency.

Frosting, German Chocolate

        From the kitchen of Jan Griffiths

1 Cup Sugar

3 Egg Yolks (Beaten)

½ Cup (1 Stick) Butter

1 Can Sweetened Condensed Milk

1 Tbl Cornstarch

1 tsp Vanilla

1 Cup Nuts (Chopped Pecans)

1½ Cup Flaked Coconut

Combine first 5 ingredients and cook over low heat; stirring constantly until thickened, ~12 minutes; add vanilla, chopped pecans, & coconut.

Alternative:

        From the kitchen of Chris Mickelson

Substitute 1 Cup Evaporated Milk for 1 Can Sweetened Condensed Milk

Frosting, Lemon Swirl

        From the kitchen of Jan Griffiths

1 Pkg (3 oz) Cream Cheese (soft)

½ Cup (1 Stick) Butter (soft)

4 Cup Powdered Sugar

1 tsp Vanilla

2 to 3 tsp Grated Lemon Peel

~3 Tbl Lemon Juice

Beat all ingredients until frosting is fluffy & of spreading consistency.

If necessary, stir in additional lemon juice, 1 tsp at a time.

Frosting, Orange

        From the kitchen of Colleen Van Wagoner

Blend:
2 Tbl Orange Juice
1 tsp Orange Rind (Grated)
1 Cup Powdered Sugar

Frosting, Peanut Butter

        From the kitchen of Elisa Smith

¼ Cup Butter/Margarine

¼-½ Cup Peanut Butter (I do a heaping ¼ Cup)

¼ Cup Warm Milk or Cream

1 Lb Powdered Sugar

Cream together butter, peanut butter, & warm milk. Beat in powdered sugar. Add additional milk or powdered sugar for desired consistency.

Fudge

        From the kitchen of Kathy Ewell

Combine & Boil for 5 minutes
4½ Cup Sugar
1 Cube Butter
1 Can (12 oz) Evaporated Milk

1 Lb Hershey Bar

1 Lb Chocolate Chips

1 Pint Marshmallow

2 Cup Chopped Nuts

½ Cup Maraschino Cherries (Well Drained on Paper Towel)

Poor hot mixture over rest of ingredients; beat mixture until well blended & smooth; pour out onto a large cookie sheet; chill then cut; keep in fridge; give it all away or you'll eat it all yourself. I only make this for Christmas.

Fudge Filled Bars

        From the kitchen of Maryanne Van Den Berghe

2 Cup Quick Oats

1½ Cup All-Purpose Flour

1 Cup Brown Sugar (Packed)

¾ tsp. Salt

1 Cup Butter (Melted)

1 Cup Semi-Sweet Chocolate Chips

1 Can (14 oz) Sweetened Condensed Milk

2 Tbl Butter

1 Cup Plain M&M’s

1 Cup Chopped Pecans (Optional)

In a bowl, combine oats, flour, brown sugar, & salt; add melted butter & mix until crumbly; stir in pecans if desired.  Set aside 1 ½ Cup for topping.  Press remaining crumb mixture into a greased 19”x9” pan.

In a saucepan, combine the milk, chocolate chips & butter; cook & stir over low heat until melted; spread over crust; sprinkle with half the reserved crumb mixture; top with M&M’s.

Press down on mixture to hold it in; sprinkle with remaining mixture & press again.

Bake @ 350° for 20-25 minutes or until edges begin to be golden brown.

Fudge, Hot

        From the kitchen of Vickie Hunter

Mix together in sauce pan:
2 Cup Sugar
4 Tbl Flour (Heaping for desired thickness)
4 Tbl Cocoa

Then add:
1 Can (12 oz) Evaporated Milk
½ Stick Butter

Stir constantly over medium heat until mixture comes to boil.  Boil for two to five minutes (depending on desired thickness).

Take off burner then add:
1 tsp Vanilla

Fudge Sauce, Hot

        From the kitchen of Heidi Warr

9 Tbl Cocoa

3 Tbl Butter or Margarine

1 Can Sweetened Condensed Milk

½ Cup Hot Water

¼ tsp Salt

¼ tsp Sugar

1 tsp Vanilla

Over low heat melt butter, add cocoa; stirring constantly add milk. Cook until thickened; add water, salt, & sugar; over medium low heat stir constantly until thickened; remove from heat add vanilla & mix.

Fudge, Peanut Butter

        From the kitchen of Jan Griffiths

2 Cup White Sugar

2/3 Cup Canned Milk

12 Big Marshmallows

½ Cup (1 Stick) Butter

¼ tsp Salt

1 Cup Peanut Butter

1 Cup Chocolate Chips

1 tsp Vanilla

Mix all ingredients together except chocolate chips & vanilla in a sauce pan.

Stir constantly over medium heat until mixture comes to boil.  Boil for five minutes.

Remove from heat & stir in chocolate chips & vanilla.

Pour into buttered 8” pan.  Cool

Best consumed when warm.

Fudge Pudding Cake

        From the kitchen of Denise Knight

Cake Batter:

1 Cup Flour

2 tsp Baking Powder

¼ tsp Salt

¾ Cup Sugar

1½ Tbl Cocoa

½ Cup Milk

2 Tbl Vegetable Oil

1 Cup Chopped Nuts (Optional)

Sift flour with baking powder, salt, sugar, & cocoa. Add milk, oil, and nuts; beat; put in 9”x9” greased pan.

Topping:

1 Cup Brown Sugar

1½ Tbl Cocoa

2 Cup Hot Water

Combine cocoa with brown sugar in a bowl and sprinkle over cake batter in pan; pour hot water over everything.

Bake @ 305° for 45 minutes. Serve warm with a scoop of vanilla ice cream.

Fudge Pudding Cake, Mom’s Double

        From the kitchen of Monica Steiner

Cake Batter:

1½ Cup Flour

3 tsp Baking Powder

1¼ Cup Sugar

3 Tbl Cocoa

½ tsp Salt

¾ Cup Milk

1 tsp Vanilla

3 Tbl Vegetable Oil

1 Cup Chopped Nuts (Optional)

Topping:

1¼ Cup Brown Sugar

1/3 Cup Cocoa

Combine cake ingredients, mix well; spread in an ungreased 9”x13” baking dish.

In a small bowl, mix together the topping ingredients, and sprinkle over top of cake batter; then, GENTLY pour 2 ½ cups very hot water over the cake batter and topping, but DO NOT STIR.

Bake @ 350° for 30 minutes. Let stand for 10-15 minutes prior to serving.

Serve with ice cream, or whipped topping.

(There should be a cake layer on top, and underneath a lovely thick chocolate pudding should have developed.)

German Sweet Chocolate Cake

        From the kitchen of Susan Yarrington

1 Pkg German Sweet Chocolate

½ Cup Boiling Water

¾ Cup Shortening, Butter, or Margarine

1¾ Cup Sugar

4 Eggs

1 tsp Vanilla

2¾ Cup Flour

1 tsp Cup Flour

1 tsp Baking Soda

1 tsp Salt

1 Cup Buttermilk

Melt chocolate in boiling water; set aside to cool.

Cream butter; gradually add sugar; continue creaming until light & fluffy; add eggs, one at a time, beating well after each addition; blend in vanilla & cooled melted chocolate.

Sift flour with soda, & salt; alternately add flour mixture & buttermilk to chocolate mixture, beating after each addition until smooth.  Pour into three 9” layer pans.

Bake @ 375° for 30-35 minutes.  Frost with German Chocolate Frosting

Ginger Creams

        From the kitchen of Sherri Somers

1 Cup Hot Water

2 tsp Baking Soda

½ Cup Shortening

1 Cup Sugar

1 Cup Molasses

1 Egg

4 Cup Flour

½ tsp Salt

1½ tsp Ginger

1½ tsp Nutmeg

1½ tsp Cloves

1½ tsp Cinnamon

Add baking soda to hot water to dissolve; cream shortening, sugar, molasses, & egg in large bowl; add hot water to cream mixture.

Combine dry ingredients in separate bowl; add dry ingredients to wet ingredients slowly while mixing; the batter should be a little thicker than a cake mix; drop by spoonfuls on ungreased cookie sheet.

Bake @ 400° for 8 minutes; cookies should rise and be cake like; top with butter cream icing while slightly warm.

Gingerbread Cookies, Mrs. Jonas’

        From the kitchen of Colleen Van Wagoner

1 Cup Shortening

1 Cup Sugar

2 Eggs (Slightly Beaten)

½ Cup Cold Water

2 tsp Soda

1 Cup Molasses

1 tsp Ginger

1 tsp Cinnamon

1 tsp Salt

~4 Cup Flour (more than)

Cream shortening, add sugar gradually, then eggs, & beat until well blended.

In a large bowl combine water, soda & molasses, & beat vigorously (A big bowl is necessary because mixture rises with soda & beating).  Add molasses mixture to shortening mixture & blend.

Sift dry ingredients with 3 Cup flour & stir into dough.  Turn dough out onto well floured board & knead enough flour into the dough until it’s just the right texture – smooth to the feel & firm but soft.

Chill overnight, & roll to ~1/8” to ¼” thick & cut.  Put onto lightly greased baking sheet.

Bake @ 350° for ~7 minutes, or until done.

Haystacks

        From the kitchen of Denise Knight

½ Cup Peanut Butter

2 tsp Vanilla

3 Cup Oatmeal

1 Cube Butter

2 Cup Sugar

½ Cup Cocoa

½ Cup Milk

Place peanut butter, vanilla, & oatmeal in a large bowl and set aside.

Boil butter, sugar, cocoa, & milk for 1 minute.  Add liquid mixture to dry ingredients and stir for 2 minutes, spoon onto cookie sheet and let cool or put in freezer for 1 hour.

Jello Cake

        From the kitchen of Susan Yarrington

Make cake according to direction (using no yolks); after baking poke holes randomly in cake with a fork; pour jello, dissolved in 2 Cup boiling water, over cake; refrigerate 4 hours.  Top with Cool Whip

Lemon Bars/Butter Cake/Chocolate Cake

        From the kitchen of Elisa Smith

1 Lemon Cake Mix (or Yellow or Chocolate)

1 Cube Melted Butter

1 Egg

Mix together, press into 9x13 pan.

Beat together:

16 oz Powdered Sugar

8 oz Softened Cream Cheese

2 Eggs

1 Cube Melted Butter

Pour over cake mixture. Bake @ 275° for 1 hour.

Lemon Bundt Cake, Susan Bills

        From the kitchen of Sammy Kennedy

1 Box Yellow Cake Mix (Without Pudding in it)

4 Eggs

¾ Cup Water

2/3 Cup Salad Oil

1 Box (Regular Size) Instant Jello Lemon Pudding

Combine all above ingredients; feat for 10 minutes on medium speed; pour into well greased Bundt Pan.

Bake @ 350° for 40-45 minutes (check with toothpick); remove immediately & brush with glaze.

Glaze:

Juice of 2 lemons

1 1/3 Cup Powdered Sugar

Mix together; use a spoon to pour glaze on cake or use a pastry brush; pastry brush is more effective, but makes crumbs if you brush too hard.

Decorate with lemon slices & mint leaves;  for a large crowd, bake in a 13”x9” cake pan, adjust the cooking time accordingly.

Lemon Drop Cookies

        From the kitchen of Jen McClees

2 Cup Sugar

1½ Cup Butter Flavor Crisco

3 Large Eggs

2 tsp Vanilla

1 tsp Lemon Extract

4 Cup Flour

1½ tsp Baking Soda

1½ tsp Baking Powder

1 tsp Salt

Finely Chopped Lemon Zest from 1 Lemon

1 Pkg (6 oz) Lemon Drop Candies Crushed

Juice of 1 Lemon

In mixing bowl cream sugar, shortening & eggs; add extracts. Stir in dry ingredients, lemon zest & crushed lemon drops. Roll into 1 inch balls flatten slightly.

Bake @ 350° on parchment lined baking sheet for 10-12 minutes. Let cool slightly on pan 1-2 minutes.

Make a glaze by mixing powdered sugar with lemon juice then brush lightly over cookie tops.

Lemon Poppy Seed Cake

        From the kitchen of Katrina Yarrington

1 Pkg Lemon Cake Mix

1 Pkg Instant Lemon Pudding

1 Cup Water

½ Cup Oil

4 Eggs

1 Tbl Poppy Seeds

Mix all together till blended;

Bake @ 350° for 30-40 minutes; Makes 2 loaves or Bundt cake.

Moon Cake

        From the kitchen of Sue Street

1 Cup Water

½ Cup Butter

1 Cup Flour

4 Eggs

1 Large Pkg Vanilla Pudding (Made following Instructions)

1 Pkg (8 oz) Cream Cheese

1 Tub (8 oz) Cool Whip

Hershey’s Chocolate Syrup

Slivered Almonds

Bring water & butter to a boil on stove; remove from heat; add flour & stir into a ball of dough; add eggs; stir until it comes back into another ball of dough.

Spread thinly onto cookies sheet; bake @ 400° for 25 minutes; looks like the moon.

In a bowl blend pudding & cream cheese; let set up in fridge; when mooncake is cool, spread on pudding mix; layer with cool whip; drizzle on chocolate syrup; then sprinkle cake with almonds.

No Bake Cookies

        From the kitchen of Vickie Hunter

2 Cup Sugar

6 Tbl Cocoa

½ Cup (1 Stick) Butter

½ Cup Milk

Pinch of Salt

Combine sugar, cocoa, butter, milk, & salt in sauce pan.

Stir constantly over medium heat until mixture comes to boil.  Boil for one minute.

Remove from heat & add the following:

1 tsp Vanilla

½ Cup Crunchy Peanut Butter (Heaping)

3 Cup Quick Oatmeal

Mix thoroughly; drop cookies onto wax paper using teaspoons.  Work fast.  Makes ~2 dozen cookies.  Recipe can be easily double.

Alternative #1:

        From the kitchen of Jan Griffiths

Add 3 handfuls of small marshmallows with the peanut butter & oatmeal.

Alternative #2:

        From the kitchen of Jan Griffiths

Made the cookies without cocoa (had run out), my son memorized this method for use in the mission field (cheap method).

No Bake Cookies (Coconut)

        From the kitchen of Jan Griffiths

3 Cup Instant Oatmeal

½ Cup Coconut

6 Tbl Cocoa

1 tsp Vanilla

Mix together, then set aside.

2 Cup Sugar

½ Cup (1 Stick) Butter

½ Cup Milk

Pinch of Salt

Combine sugar, butter, milk, & salt in sauce pan.

Stir constantly over medium heat until mixture comes to boil; boil for one minute.

Remove from heat & add dry mixture; mix thoroughly; drop cookies onto wax paper using teaspoons.  Makes ~2 dozen cookies.

Oatmeal Chocolate Chip, Coconut, Cookies

        From the kitchen of Kathy Ewell

1½ Cup Shortening

1½ Cup Brown Sugar

1½ Cup White Sugar

4 Eggs

2 tsp Vanilla

1½ tsp Salt

2 tsp Soda

3 Cup Flour

4 Cup Quick Oats

1 Cup Chopped Nuts

1½ Cup Coconut

1 Cup Chocolate Chips

Bake @ 350° for 8-10 minutes.

Oatmeal Cookies, Aunt Lynne’s Molasses

        From the kitchen of Monica Steiner

1 Cup Sugar

1 Cup Milk

½ Cup Molasses

1 tsp Vanilla

1 Cup Nuts (Chopped)

2 Cup Flour

2 Cup Rolled Oats

2 Eggs (Well Beaten)

2 Tbl Oil

1 tsp Cinnamon

2 tsp Baking Powder

½ tsp Baking Soda

1 tsp Salt

Raisins (Optional)

Combine all ingredients; drop by tablespoonfuls on greased cookie sheet.

Bake @ 350° for ~8-10 minutes, until top of cookie springs back (cake-like texture).

Oatmeal Cookies, Old Fashioned

        From the kitchen of Colleen Van Wagoner

1 Cup Seedless Raisins

1 Cup Water

¾ Cup Soft Shortening

1½ Cup Sugar

2 Eggs

1 tsp Vanilla

2½ Cup Flour

½ tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon

½ tsp Cloves

2 Cup Rolled Oats

½ Cup Chopped Nuts

Simmer raisins & water over low heat until plump; drain liquid; add water to make ½ cup.  Cream shortening, sugar, eggs, & vanilla; stir in raisin liquid.

Blend flour, baking powder, soda, salt, & spices.  Stir in creamed mixture, rolled oats, nuts, & raisins.  Drop by tsp on ungreased cookie sheet.

Bake @ 400° for 8 to 10 minutes.

Paradise Cake

        From the kitchen of Dee Maynard

1 Yellow Cake Mix (With Pudding in the Mix

4 Eggs

½ Cup Oil

1 Small Can Mandarin Oranges – With Juice

Mix eggs, mandarin oranges (with juice), & oil in a large bowl; beat will.  Add cake mix and continue beating 2 minutes.

Pour batter in sprayed 9x13 pan and bake according to package directions.  Cool in Pan.

Topping:

1 Small Pkg Instant Vanilla Pudding Mix

1 Can (11 Oz) Crushed Pineapple – With Juice

1 Tub (8 Oz) Cool Whip

Mix pudding, pineapple (with juice), & cool whip together.  Blend well & top on cooled cake.

Store in Refrigerator.

Peanut Butter Bars

        From the kitchen of Vickie Hunter

¾ Cup Butter

1¼ Cup Packed Brown Sugar

½ Cup Sugar

2 Eggs

¾ Cup Peanut Butter

¾ tsp Soda

½ tsp Vanilla

1/8 tsp Salt

Mix above ingredients together then add:

1½ Cup Flour

2 Cup Oatmeal

Press into buttered 17”x11” cookie sheet.  Bake @ 325° for 10-20 minutes.  While still warm, spread 1 cup peanut butter on top.  Let cool & frost with Chocolate Frosting.

Peanut Butter Bars & Frosting

        From the kitchen of Elisa Smith

1 Cup Butter/Margarine (Melted)

1 Cup Brown Sugar

1 Cup Sugar

1 Cup Peanut Butter

2 Eggs

½ Cup Milk

1 tsp Vanilla

3 Cup Flour

1 tsp Salt

1 tsp Baking Soda

Combine melted butter with sugars & blend well. Add peanut butter & mix. Add eggs, vanilla & milk; mix. Add dry ingredients & mix well. Spread into greased & floured 9”x13” glass dish. Bake @ 375° for 25-30 minutes. Let cool, then frost with Chocolate Frosting or Peanut Butter Frosting.

Peanut Butter Chocolate Chip Cookie Bars

        From the kitchen of Jo Lavin

1/3 Cup Margarine or Butter

½ Cup Peanut Butter

¾ Cup White Sugar

¾ Cup Brown Sugar

2 Eggs

2 tsp Vanilla

1 Cup Flour

1tsp Baking Powder

¼ tsp Salt

1 Cup Chocolate Chips

Cream all wet ingredients. Add dry ingredients (not chocolate chips); spread in 9”x13” greased pan; sprinkle chocolate chips over top.

Bake @ 350° for 5 minutes; take a knife and swirl the melted chocolate chips; bake 20 minutes longer; cool and cut.

Pineapple Upside-Down Cake

        From the kitchen of Heidi World

½ Cup Margarine or Butter

2 Cup Brown Sugar

2 Cans (20 oz) of Crushed Pineapple & Juice

2 Jar (6 oz) Drained Maraschino Cherries (Optionally used with sliced Pineapple)

2 Quart Bottle of Apple Pie Filling

2 Betty Crocker Super Moist Lemon Cake Mixes

2/3 Cup Vegetable Oil

1 Can of 7-Up/Sprite/Lemon-Lime

Use 14” or 16” Dutch-Oven.  (Use half the receipt for 12” Dutch-Oven or 9x13 pan)

Melt butter in Dutch-Oven.  Sprinkle brown sugar over melted butter.

Add pineapple & apple pie filling.

Mix cake mixes per directions on the box, substituting 1 can of soda for water.

Bake @ 350° for 45 minutes.

Pumpkin Cake

        From the kitchen of Jan Griffiths

1 Yellow Cake Mix – (Take out 1 Cup & Reserve)

½ Cup Soft Butter

1 Egg

Mix together, spread in greased 9”x13” pan; Set aside.

Mix:
3 Cups Pumpkin Pie Mix
2/3 Cup Milk
2 Eggs
½ tsp Cinnamon
½ tsp Nutmeg

Pour in cake pan over crust

Mix:
1 Cup Cake Mix
¼ Cup Sugar
¼ Cup Butter (Soft)
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice

Sprinkle on top of cake; Bake @ 350° for 45-60 Minutes; Top with Whip Cream when Served

Pumpkin Cake with Lemon Curd

        From the kitchen of Marylou Rimmasch

In mixer blend:
2 Spice Cake Mixes
1 Large Can Pumpkin
½ Cup Oil
9 Egg (Whites Whipped Prior)

Bake in 9”x13” baking dish at 350° for 40-50 minutes.  (Sometimes it will crack on top, but that's okay.)  Cool and top with Lemon Curd

Lemon Curd

Over double broiler cook until thick:
1 Egg
9 Egg Yolks
Juice Of 4 Lemons
1 Cup Sugar

Cool to room temperature; whip 1½ Cup Whipping Cream & fold into lemon egg mixture; serve on top of pumpkin cake.

Pumpkin Cookies

        From the kitchen of Megan Sorenson

1 Can (11 oz) Pumpkin

2 Spice Cake Mixes

Chocolate chips

Mix all ingredients and frost with Cream Cheese Frosting

Bake @ 350° for 15-18 minutes.

Ranger Cookies

        From the kitchen of Susan Yarrington

1 Cup Shortening

1 Cup Sugar

1 Cup Brown Sugar

2 Eggs

1 tsp Vanilla

Milk if needed

2 Cup Flour

1 tsp Baking Soda

½ tsp Baking Powder

½ tsp Salt

2 Cup Oatmeal

2 Cup Corn Flakes

½ Cup Coconut

Mix; bake @ 375° for 9-10 minutes

Red Velvet Cake

        From the kitchen of Judy Johnson

Cream:
½ Cup Shortening
1½ Cup Sugar

Add:
2 Eggs
2 Bottles (1 oz) Red Food Coloring
1 tsp Cocoa

Sift together:
2½ Cup Flour
1 tsp Soda
1 tsp Salt

Add:
1¼ Cup Buttermilk
1 tsp Vinegar
1 tsp Vanilla

Pour into 2 greased and floured 9" pans.

Bake @ 350° for 30 minutes.  After cooling, split in four layers and frost.

Frosting:

Cream Together:
¾ Cup Shortening
¾ Cup Butter

Add:
1¼ tsp Vanilla
1¾ Cup Granulated Sugar

Heat 1 Cup + 2 Tbl Milk until just warm. Add slowly and beat until light and fluffy.

Assemble layers one at a time with frosting then frost top and outsides.

Rolo Mint Cookies

        From the kitchen of Alicia Clayton

1 Devil’s Food Cake Mix

½ Cup Butter

1 Egg

1 Cup Pecans (Optional)

Rolo Chocolate Caramel Candies (Approx. 30 to 35)

Andes Chocolate Mints

Mix softened butter, egg & cake mix.  Stir in pecans.

Roll dough in balls with one Rolo candy in the middle of each dough ball.  (Make sure the candy is completely covered with dough.)

Place on ungreased cookie sheet.  Flatten each ball slightly.

Place one Andes mint on top of each ball of dough.

Bake 10 minutes @ 350°.  Makes 30 to 35 cookies.

Snickerdoodles

        From the kitchen of Michelle Farr

Cream Together:
1 Cup Butter (Soft)
1½ Cup Sugar

Add:
2 Eggs
1 Tbl Baking Powder
2¾ Cup Flour (Can add an additional ½ Cup Flour if desired)

Roll dough into golf ball size balls, Then Roll In:
2 tsp Cinnamon
¼ Cup Sugar

Place ball on baking sheets (don’t smash).  Bake @ 400° for ~9 minutes.  Don’t over bake – they may look doughy but will be fine.

Let cool on cookie sheet for 4 to 5 minutes, move to cooling rack and let cool.

Soft Chocolate Parfait Cookies

        From the kitchen of Julie Johnson

¾ Cup Sugar

¾ Cup Brown Sugar

¾ Cup Margarine

2 Eggs

2 tsp Almond Extract

½ tsp Salt

½ tsp Soda

3 Cup + 2½ Tbl Flour

1 Cup Milk Chocolate Chunks (or Cut-up Carmel)

Cream sugars & margarine for ~4 minute. Add eggs & flavoring; add dry ingredients until dough ceases to be sticky.  Stir in chocolate chunks & nuts (if desired).

Drop by tsp on greased cookie sheet.

Bake @ 350° for 8 minutes or until bottom is slightly brown.  Do not overcook!!

Sugar Cookies, Old-fashioned

        From the kitchen of Julie Johnson

½ Cup Shortening (use part Margarine or Butter)

1 Cup Sugar

1 Egg

1 tsp Vanilla

2 2/3 Cup Sifted Flour

1 tsp Baking Powder

½ tsp Salt

¼ tsp Nutmeg

½ Cup Yogurt (can use Sour Cream)

Mix 1st 4 ingredients, blend dry ingredients together.  Add dry ingredients, alternately, to sugar mixture with yogurt.  Roll out ~½” for thicker cookies (like the pink ones you can buy)

Bake @ 350° for 8-10 minute or until bottom of cookies are light brown.  Do not overcook.

Turtle Cake

        From the kitchen of Jan Griffiths

1 Chocolate Cake mix

1 Cup Chocolate Chips

1 Cup Chopped Nuts (Optional)

1 16 oz Tub of Caramel Apple Dip

2 Big Milky Way Candy Bars

Mix Cake as directed on the box.

Bake ½ of the batter in a 9x13 pan @ 350° for 15 minutes.
Can also use a 12 inch Dutch Oven.

Remove Cake, cover with Caramel Apple Dip, Chocolate Chips, & Nuts.

Pour remaining batter over filling & bake for 15-20 additional minutes.

Cut Milky Way candy bar into thin slices & place on top after cooking.

Caramel Apple Dip, Homemade:

Melt & Mix in a sauce pan:
14 oz Bag of
Caramels
¾ Cup Butter
½ Cup Evaporated Milk

Waffle Iron Cookies

        From the kitchen of Donna Draper

1 Cake Mix (any chocolate, spice, carrot, etc.)

1 Cup Flour (or more to make thick dough)

½ Cup Oil

1¼ Cup Water

3 Eggs

Mix all ingredients together.  Add flour until you have a cookie dough consistency (thick).  Drop a tablespoon full on waffle iron.  Cook on high for only 2 minutes.  When cool, frost.

Wacky Cake

        From the kitchen of Sherri Lloyd

1½ Cup of Flour

1 Cup Sugar

2 Tbl Cocoa

½ tsp. Salt

1 tsp. Soda

1 Tbl Vinegar

1 Cup Cold Water

5 Tbl Melted Margarine

1 tsp Vanilla

In a mixing bowl stir all dry ingredients with a whisk until blended; add vinegar, water, melted margarine, & vanilla to dry ingredients; whisk until well blended. Pour into a non-greased 9”x9” pan

Bake @ 350° for 35 minutes or until done. Will also make 12 cupcakes. Recipe doubled will bake in a 9”x13” pan for 35 minutes, or a 1” deep sheet cake pan for 15-17 minutes.

Zucchini Chocolate Cake

        From the kitchen of Jan Griffiths

½ Cup Butter

½ Cup Oil

1¾ Cup Sugar

2 Eggs

2 Cup Grated Zucchini

2½ Cup Flour

1 tsp Vanilla

½ Cup Milk

4 Tbl Cocoa

½ tsp Cinnamon

1 tsp Salt

1 tsp Baking Soda

1 tsp Baking Powder

Combine all ingredients.  Grease & flour cake pan.  Place mixture in pan & sprinkle with topping.

Bake @ 350 for 35 Minutes

Topping:

2 Cup Chocolate Chips

2 Cup Brown Sugar

¾ Cup Chopped Nuts (Optional)


Desserts & Pies

Almond Roca Squares

        From the kitchen of Shannon Fletcher

1 Cup Butter

½ Cup Sugar

½ Cup Brown Sugar

1 Egg Yolk

1 Cup Flour

¼ tsp Salt

Milk Chocolate Chips

Slivered Almonds

Cream butter, white sugar, & brown sugar; beat in egg yolk; add flour & salt; mix well & spread in jelly roll pan.

Bake @ 350° for 20-25 minutes; mixture will crisp up as it cools; sprinkle with chocolate chips & melt in oven for a few minutes; sprinkle with sliced almonds; cut into squares while warm.

Apple Crisp I

        From the kitchen of Julie Johnson

4-6 Apples

1 Tbl Lemon Juice (Unless Tart Apples)

¼ Cup Water

1 Cube Margarine

½ Cup Sugar

½ Cup Brown Sugar

½ Cup Flour + ½ Cup Oatmeal

Cut and pare apples into buttered pan.  Sprinkle with Cinnamon and 1 Tbl Flour, mixed together.  Slowly pour water & lemon juice in pan.

Mix margarine, sugars, flour and oatmeal and sprinkle on top of apples.

Bake @ 375° for 20-30 minutes.

Apple Crisp II

        From the kitchen of Joyce Thorup

6 Large Juicy Apples (Sliced & Placed in a Pyrex Dish)

Mix:
1 Cup Sugar
2 tsp Lemon Juice
1 tsp Cinnamon
½ Cup Butter
¾ Cup Pastry Flour
¼ tsp Nutmeg

Blend together as if making a pie crust.  Press this mixture over top of apples

Bake @ 375° for 1 hour.  Serve warm with whipped cream or

Ice cream.

Apple Crisp, Food Storage

5½-6 Cup Dried Apples

2 Cup Boiling Water

½ Cup Sugar

2 Tbl Cornstarch

½ tsp Nutmeg

½ tsp Cinnamon

Soak apples in water until apples are soft.  After apples are soft reheat in water & add sugar, cornstarch, nutmeg, & Cinnamon.  Heat until thickened; pour into 9”x13” pan.

Topping:

2 Cup Rolled Oats

1 Cup Brown Sugar

½ tsp Salt

2 tsp Cinnamon

1 Cup Butter

Combine topping ingredients & sprinkle on top of apple mixture.

Bake @ 350° for 35 minutes.

Apple Crumb Pie

        From the kitchen of Mary Anne Hair

1 9” Unbaked Pastry Shell

5 Cup Sliced Apples

½ Cup Sugar

¾ tsp Cinnamon

Place unbaked pie crust in deep pie pan.  Arrange apple slices in unbaked crust.  Mix sugar & cinnamon together and sprinkle over apples.

1/3 Cup Sugar

6 Tbl Butter

¾ Cup Flour

Mix sugar & flour together; cut in butter; sprinkle over apples.

Bake on a cookie sheet @ 400° for 35-40 minutes.

Apple Dumplings

        From the kitchen of Marilyn Garside

2 Cup Sugar

2 Cup Water

¼ tsp Cinnamon

¼ tsp Nutmeg

¼ Cup Butter

6 Apples

2 Cup Flour

1 tsp Salt

2 tsp Baking Powder

¾ Cup Shortening

½ Cup Milk

Combine first 4 ingredients in a saucepan & bring to a boil; add butter & a few drops of red food coloring.  Peel and core apples.

For Crust, add flour, salt, & baking powder; cut in shortening; stir in milk; roll dough to ¼” thickness; cut in 5” squares.

Place apple in the center of the dough; with a tsp, put cinnamon & sugar in hole; bring four corners up to meet & press around the apple; place on a baking dish; pour syrup over dumplings.

Bake @ 350° for 35 minutes or lightly browned.

Apple Pie Filling, Bottled

        From the kitchen of Olea Silcox

4½ Cup Sugar

1 Cup Cornstarch

2 tsp Cinnamon

¼ tsp Nutmeg

3 Tbl Lemon Juice

2-3 Drops yellow food Coloring

5½-6 Lb Tart Apples (Peeled, Cored, & Sliced)

In large sauce pan, blend first four ingredients + 1 tsp Salt; stir in 10 Cup Water; cook & stir until thick & bubbly; add lemon juice & food coloring.

Pack apples in hot jars (Quart) leaving head space; fill with hot syrup, leaving ½” headspace; adjust lids; process in hot water bath (Pints for 15 minutes; Quarts for 20 minutes).  Makes 6 Quarts.

Apple Pies:

Line 8” or 9” pie shell; add 1 Quart filling; top with Pastry; cut slits; seal edges well.

Bake @ 400° for 50 minutes.

Banana Sour Cream Pie

        From the kitchen of Colleen Van Wagoner

1 Pkg (6 oz) Instant Vanilla Pudding Mix

2 Cup Milk

½ Cup Sour Cream

1 9” Baked Pie Crust

1 Banana (Sliced)

Prepare pudding with milk, according to package direction; stir sour cream until smooth; fold sour cream into pudding.

Slice banana & place in the bottom of pie crust; pour pudding on top of banana slices.  If desired, top with whipping cream and/or sliced bananas.  Refrigerate 1 hour or until serving.

Note:  Bananas dipped in pineapple or lemon juice will prevent darkening.  More bananas may be used if desired.

Chocolate Éclair Dessert

        From the kitchen of Connie Bertoch

6 Eggs

1½ Cube Butter

1½ Cup Water

1½ Cup Flour

Topping:

8 oz Cream Cheese

3 Tbl Milk

2 Pkg Instant Vanilla Pudding

3 Cup Milk

16 oz Cool Whip

Mrs. Richardson’s Hot Fudge Topping

Beat eggs slightly.  In pan, put butter in water & bring to a boil.  Remove pan from heat & add flour, using portable mixer.  Mix until smooth.  Add beaten eggs & beat until smooth.

Spray large cookie sheet with Pam.  Spread dough on cookie sheet.  Bake @ 400° for 25 minutes (Will puff up in spots) Cool completely.

In small bowl mix soften cream cheese & 3 Tbl milk until smooth.

In large bowl, beat pudding & 3 Cup milk until smooth.  Add cream cheese mixture; mix on low until smooth.  Beat in cool whip.  Spread on cooled crust.  Drizzle chocolate on top.  Keep refrigerated.  Serves 12-14.

Chocolate Éclair Pie

        From the kitchen of Connie Bertoch

Filling:

2 Pkg Instant French Vanilla Pudding

3½ Cup Milk

9 oz Cool Whip (Fold in)

1 Small Box of Graham Crackers

Frosting:

3 Tbl Butter or Margarine

1 Tbl Karo Syrup

2 Tbl Cocoa

3 Tbl Milk

1 tsp Vanilla Extract

1½ Cup Powder Sugar

Grease 9”x13” pan then line bottom & sides with graham crackers.  Pour half of the pudding mixture in; then add another layer of graham crackers; pour the rest of the pudding in; top with a final layer of graham crackers.

For the frosting, melt the butter & add the remaining ingredients.  Spread over final graham cracker layer.

Chocolate Mousse

        From the kitchen of Marylou Rimmasch

In a double broiler mix until smooth and melted:
3 Squares Semi-Sweet Chocolate
3 Egg Yolks
3 Tbl Water
3 Tbl Sugar

Whip Separately:
3 Egg Whites
1 Cup Whipping Cream

When chocolate mixture is room temperature fold into whipped egg whites; when thoroughly mixed, add whipped cream.

Refrigerate for at least 6 hours before serving and top with whipped cream and chocolate shavings.

Chocolate Pudding Dessert

        From the kitchen of Lori Koller

Crust:

1 Cup flour

1½ Squares of Butter

Mix & pat in bottom of 9”x13” pan.

Bake @ 350 for 10-12 minutes.

2nd Layer:

1 Cup Powder Sugar

8 oz Cream Cheese

Mix sugar & cream cheese until fluffy; fold in ½ Pkg Cool Whip (13 oz)

3rd Layer:

1 Small Pkg (3 oz) Instant Chocolate Pudding

1 Small Pkg (3 oz) Instant Vanilla Pudding
(we use 2 small or 1 large Chocolate)

Mix together and spread on cream cheese mixture.

4th Layer:

Spread the rest of the Cool Whip over pudding

Chill overnight.  Yields:  12 Servings

Alternative:

        From the kitchen of Penny Bowler

Add 2/3 Cup chopped nuts or pecans to crust mixture.

Crush a generous amount of Mint Oreos or any crunchy chocolate mint cookie and put on top of crust before adding 2nd Layer.

Sprinkle top with chopped nuts and/or cookie crumbs.

Cream Puffs

        From the kitchen of Colleen Van Wagoner

1 Cup Water

½ Cup butter (1 Cube)

1 Cup Flour

¼ tsp Salt

4 Eggs

Bring water & butter to boiling point.  Add flour & salt; cook stirring constantly until dough leaves side of pan and stirs in one piece.

Take from heat and add eggs one at a time; beat 5 minutes after each egg; beat 5 minutes after eggs have been added.

Drop from Tbl 2” apart on greased sheet.

Bake @ 450° for 10 minutes; then @ 375° for 25 minutes.  Fill with filling of choice.

Fresh Fruit Pie

        From the kitchen of Katrina Yarrington

¾ Cup Sugar

3 Tbl Cornstarch

1 Cup Water

1 Pkg (3 oz) Fruit Flavored Jello

Boil until thick; fold in sliced fresh fruit; pour, chill, & serve.

Frozen Strawberry Dessert

        From the kitchen of Shannon Fletcher

Crust:

1 Cup Flour

½ Cup Brown Sugar

½ Cup Chopped Nuts

½ Cup butter (Melted)

Mix ingredients; bake @ 350° for 20 minutes; stir occasionally; place 2/3 baked crumbs into 9”x13” pan.

Filling:

2 Egg Whites

1 Cup Sugar

2 Cup Sliced Strawberries or 10 oz Frozen Strawberries

2 Tbl Lemon Juice

1 Cup Whipping Cream

Beat egg white, sugar, strawberries, lemon juice until fluffy & stiff; separately whip the cream until thick; fold the 2 mixtures together; pour over crumbs; top with remainder of baked crumbs; freeze.

Fruit Cobbler

        From the kitchen of Colleen Van Wagoner

1 Stick of Butter

1 Cup Sugar

1 Cup Flour

1 Cup Milk

2 tsp Baking Powder

3 Cup of Any Fruit

Melt butter in oblong baking dish;  In a large bowl mix the rest of the ingredients, except fruit.

Place fruit in oblong baking dish pour mixture over fruit.

Bake @ 425° for 30 Minutes.

Grasshopper Dessert

        From the kitchen of Shannon Fletcher

2 Cup Cream

1 Lb Marshmallows

2 tsp Peppermint Flavoring

¾ Cup Chopped Nuts

1 Cup Milk

1 tsp Vanilla + a few drops of Green Food Coloring

Melt marshmallows & milk; cool in fridge; add flavoring, nuts, & food coloring; whip cream & stir into filling mixture.

Crumb Bottom:

¼ Cup Butter (Melted)

1 Tbl Sugar

1 Pkg Chocolate Wafers (Crushed – 2 Cup)

Spread ½-¾ crumb mixture on bottom of 9”x13” pan; mix filling ingredients & spread over crumbs; top with the remaining crumbs; refrigerate for 2 hours.

Honey Milk Balls

        From the kitchen of Sammy Kennedy

½ Cup Honey

½ Cup Peanut Butter

1 Cup Non-fat Dry Milk

1 Cup Uncooked Quick Oats

Combine honey & peanut butter.  Gradually work in dry milk & oatmeal.  Shape into balls.

Yield:  2 dozen

Ice Cream, Fried

        From the kitchen of Chris Lawrence

½ tsp cinnamon

2 Tbl sugar

1 Cup cornflake crumbs

½ gal vanilla ice cream

1 can whipped cream

toppings (optional)

Combine cinnamon, sugar & cornflake crumbs in a gallon plastic bag. Roll large ice cream scoops in crumbs, one at a time.

Place in bowl, drizzle with topping & spray with whipped topping around the base & on top.

Optional: serve ice cream balls on fried tortillas as directed below.

½ cup vegetable oil

6 inch flour tortillas

1/4 tsp cinnamon

1 Tbl sugar

Combine cinnamon & sugar in a small bowl.

Fry tortillas in hot oil 1 minute per side, cool tortillas on paper towel for one minute.

Sprinkle mixture on both side of tortillas. Serve ice cream balls on fried tortillas as directed above.

Ice Cream, Grandma’s Homemade

        From the kitchen of Jan Griffiths

2 Cup Whipping Cream

1 Can (12 oz) Evaporated Milk

4 Cup Milk

2 Cup Sugar

Dissolve 1 box (3 oz) Jell-o in ½ Cup boiling water

Fruit or Flavoring

Mix all ingredients together in Ice Cream Freezer.

To Freeze, use crushed ice, sprinkle rock salt to lower temperature of Ice Water.

Flavor Suggestions:  Strawberry, Peach, Raspberry, Peppermint

Chocolate Suggestions:  Chocolate Syrup, M&M’s, Oreo’s, Reese’s, Jr. Mints

Bad Ideas:  Hot Fudge, Marshmallow Cream, Globs of Peanut Butter

Ice Cream, Root Beer

        From the kitchen of Colleen Van Wagoner

1 Egg

1 Cup Sugar

2 Cup Milk

1½ Cup Whipping Cream

2 tsp Vanilla

¼ tsp Salt

2 tsp Root Beer Extract

Beat egg; add sugar & milk; Stir constantly over medium heat for 8 minutes or until it coats a metal spoon.  Do not boil.

Add the rest of the ingredients & put into Ice Cream Freezer.

Quadruple recipe to make 6 quarts of ice cream.

Ice Cream, Strawberry

        From the kitchen of Marylou Rimmasch

Mash:
3 Cups Fresh Strawberries (Raspberries, Peaches, Etc.)
3 Cups Sugar
Juice of ½ Lemon

Pour in ice cream mixer with:
1 Pint Heavy Cream
1 Quart Half And Half
1 Can (12 oz) Evaporated Milk

Freeze as usual

Ice Cream Sandwich Cake

        From the kitchen of Beth Glattli

Use a 9”x13” cake pan.  Layer ice cream sandwiches in the bottom of the pan.  Cover the layer with a layer of softened “Cool Whip.”  Drizzle chocolate syrup over the “Cool Whip.”

Repeat the layers one more time (sandwiches, cool whip & syrup).  Garnish top of cake with M&M’s.  Cover & Freeze for at least 3 hours.

Alternative:

        From the kitchen of Jan Hathaway

Drizzle Caramel and Chocolate sauce over the bottom. Layer Ice Cream Sandwiches on top; repeat; then freeze.

Prior to serving, spread Cool Whip on top; shave or shred a Heath bar on top.

Indoor S’mores

        From the kitchen of Elisa Smith

¾ Cup Light Corn Syrup

3 Tbl Butter

1 Pkg Milk Chocolate Morsels (or White Chocolate Chips)

3 Cup Mini Marshmallows

1 Pkg (12 oz) Golden Graham Cereal (~9 Cup)

1 tsp Vanilla

Grease 9”x13” pan. Heat syrup, butter & morsels to boiling, stirring constantly. Remove from heat, stir in vanilla. Pour over cereal & marshmallows, toss until coated. Press in pan with buttered back of spoon. Let stand 1 hour.

Insulin Shock

1 Pkg (20 oz) Oreo’s

½ Gallon Cookies-n-Cream Ice Cream (or Flavor of Choice)

1 Jar Hot Fudge Topping (not Chocolate Syrup)

1 Tub (8 oz) Cool Whip

Crush up ½ of the Oreo’s & layer in 9”x13” pan.  Slice ice cream & layer on top of cookies.  Pour topping over ice cream; top with Cool Whip; Sprinkle remaining crushed Oreo’s over whip cream.  Freeze until Solid.

Key Lime Pie

        From the kitchen of Jan Griffiths

2 Eggs

1 Egg Yolk

1 Can (14 oz) Sweetened Condensed Milk

½ Cup Fresh or Bottled Key Lime Juice (or Lime Juice)

2 Tbl Water

1-2 Drop Green Food Coloring (Optional)

1 tsp Grated Lime Peel

1 Graham Cracker Pie Crust

1 Cup Whipping Cream

2 Tbl Sugar

½ tsp Vanilla

Key Lime Slices or Lime Slices (Optional)

In large mixing bowl, beat eggs and yolk with wire whisk until combined; gradually add milk to yolks, beating until combined.  Add lime juice, water, food coloring, and lime peel.  Whisk until well mixed.  Pour into crust.

Place on baking sheet.  Bake @ 350° for 20 minutes or until almost set in center.  Cool on wire rack for 1 hour.  Refrigerate at least 4 hours.

Chill small mixing bowl and mixer beaters.  Beat cream, sugar, and vanilla on medium speed until stiff peaks form.  Pipe or spoon whipped cream around edges of pie.  Garnish with lime slices.

Serves 8 – Prep Time 10 Minutes – Total Time ~5 Hours

Mint Sandwiches

Ingredients:

21 oz. Milk Chocolate

10½ Colored Coating Candy

Peppermint Oil (not extract): (7 drops per layer)

Orange Oil (10 drops per layer)

Almond Oil: (7 drops per layer)

Equipment:

3 Oven-Safe bowls for melting chocolate

Wax Paper

Jelly-Roll Pan

Rubber Scraper

Sharp Paring Knife

Yardstick/T-Square

Melting Instructions:

Oven: Put oven temperature on every lowest setting (150-170). Put 10½ oz. of chocolate (one bag) in each bowl, put all three bowls of chocolate in oven until melted (~20 minutes).

Microwave: Very cautiously (chocolate will burn) melt 1 layer (10½ oz) at a time, 30 seconds at a time on high.  Stir – don’t wait for chocolate to lose its form – it won’t.  If not melted, repeat and stir until it is.

Making Mints:

Get ready: Tear off wax paper 2” longer than the pan.  Center it in your Jelly-Roll pan and crease it with your fingernail on all four sides so it lays flat in pan.  Place small dabs of chocolate under each corner to hold the wax paper down.

Layering chocolate: Take 1 bowl of melted chocolate.  Add proper amount of oil and stir.  Spread evenly on wax paper in pan.  Shake and vibrate pan on cupboard to make the layer smooth.  Let stand until chocolate loses it’s shine or glossy look.  Repeat whole process with green layer and top chocolate layer.

Cutting Mints: As soon as the top layer has lost it shine, it is ready to cut.  In order for the mints to look nice in a box, take the time to make sure they are cut exactly the same size.  Mark pan 1½” on the long side of the pan and 1 3/8” on the short side, allowing ¼” to 1/8” on edges.  For straighter cutting use a T-Square.  Use a glove when boxing mints to prevent fingerprints.

Helpful Hints: 1-The less you work the chocolate, the smoother it will look.  2-Work quickly to get chocolate on the pan while the chocolate is still warm.  3-Before you cut the mints, gently pick up each end of wax paper to loosen the dabs of chocolate holding the wax paper down.4-If you wait too long between each layer, they won’t bond (if this happens place in 100 degree oven to re-warm).  5-If you heat your last layer a little bit warmer, it will make you mints smoother.

Mounds Bars

        From the kitchen of Betty Thurston

2 Cup Graham Cracker Crumbs

½ Cup Sugar

½ Cup Butter

1 Can Sweetened Condensed Milk

1 Can or Bag Angel Flake Coconut (Bakers)

2 Cup Chocolate Chips

2 Tbl Peanut Butter (Heaping)

Mix together cracker crumbs, sugar, and butter; pat into a 9”x13” pan; mix together condensed milk & coconut; spread over crumbs (coconut mix will be stiff, so spread with care).

Bake @ 350° for 12-14 minutes; melt chocolate chips with the peanut butter; spread over the coconut mixture; cover with saran wrap & chill in refrigerator until set; cut into bars.

Oatmeal Carmelitas

        From the kitchen of Julie Johnson

1 Cup Flour

1 Cup Instant Cooking Oatmeal (I use either kind of oatmeal)

¾ Cup Brown Sugar

½ tsp Baking Soda

¼ tsp Salt

¾ Cup Butter or Margarine (Melted)

Mix together and put ½ of the mixture in a 9”x9” pan.  Bake @ 350° for 10 minutes.

Mix:
¾ Cup
Caramel Ice Cream Topping
3 Tbl Flour

Drizzle Baked Crust with Caramel Sauce.

Top Caramel Sauce with:
1 Cup Chocolate Chips
½ Cup Nuts (Chopped)

Add remaining ½ of dough, crumbled over the top.  Bake 10 more minutes.  Let stand & cool 2 hours.

Peanut Brittle

        From the kitchen of Colleen Van Wagoner

2 Cup Sugar

1 Cup White Karo Syrup

1 Lb Raw Spanish Peanuts.

1tsp Baking Soda

1 tsp Vanilla

Mix sugar & Karo syrup together over stove until melted & it starts to boil.  Add peanuts; cook until amber color.  Remove from heat & add baking soda, & vanilla; stir until mixed.

Pour in well buttered dripper pan or oblong cake pan & let it get hard.  Break into pieces.

Peanut Butter Pie

        From the kitchen of Jan Griffiths

1 Pkg (8 oz) Cream Cheese (Softened)

2 Cup Peanut Butter

2 Cup Powder Sugar

2 (8 oz) tubs of Cool Whip

2 Chocolate Pie Crusts

1 Chocolate Syrup for Ice Cream

1 Caramel Syrup for Ice Cream

Dry Roasted Peanuts (Optional)

Cream peanut butter, cream cheese, & powdered sugar.  Fold in cool whip (Reserving 1/3 for topping); freeze in pie crusts for 2 hours.

Remove & top with remaining cool whip; garnish with Roasted Peanuts; drizzle checkerboard design with Chocolate & Caramel syrup.

Pie Crust

        From the kitchen of Colleen Van Wagoner

½ Cup Shortening

1 Cup Flour

Dash of Salt

3 Tbl Water (chill with ice)

Cut shortening, flour, & salt with pie cutter; add cold water to moisten.  Roll once and cut.

Bake @ 400° for 10-12 minutes.  Make 1 pie curst.

Pink Peppermint Pie

        From the kitchen of Colleen Van Wagoner

24 Large Marshmallows

½ Cup Milk

1 tsp Vanilla

1/8 tsp Salt

6 Drops Red Food Coloring

6 Drops Peppermint Extract

1 Cup Chilled Whipping Cream

2 Tbl Crushed Peppermint Candy (Optional – Sprinkle before serving)

1 Baked Graham Cracker Crust

Heat marshmallows & milk in saucepan over low heat, stirring constantly, just until marshmallows are melted.  Remove from heat; stir in vanilla, salt, peppermint extract, & food coloring.  Refrigerate, stirring occasionally until mixtures mounds slightly when dropped from a spoon.

Beat whipping cream in chilled bowl until stiff; stir into marshmallow mixture until blended; pour into crust.  Refrigerate at least 12 hours.

Pumpkin Spice Bars

        From the kitchen of Sammy Kennedy

4 Eggs

2 cup Sugar

1 cup Vegetable Oil

1 Can (16 Oz.) Pumpkin

2 Cup All Purpose Flour

2 tsp Baking Powder

1 tsp Baking Soda

¾ tsp Salt

2 tsp Ground Cinnamon

½ tsp Ground Ginger

¼ tsp Ground Cloves

½ Cup Raisins

Cream Cheese Frosting

½ Cup Chopped Nuts (Optional)

Preheat Oven to 350.  Makes ~49 Bars.  Grease Jelly Roll Pan.

Beat eggs, sugar, oil, & pumpkin.  Stir in flour, baking powder, baking soda, salt, cinnamon, ginger, & cloves.  Mix in raisins.

Pour Batter into pan.  Bake until light brown, 25-30 minutes.

Cool; frost with Cream cheese Frosting; sprinkle with nuts.

Cut into bars, refrigerate any remaining bars.

Raspberry Rice Krispies

        From the kitchen of Connie Bertoch

½ Cup Butter (Melted)

1 Cup Brown Sugar

1 Cup Coconut

2 Cup Rice Krispies

1 Cup Nuts (Chopped)

½ Gallon Vanilla Ice Cream

1 Pkg Raspberry Danish Dessert

1 Pkg Frozen Raspberries

Mix sugar & butter; add next 3 ingredients.  Mix well.

Put ½ mixture in 9”x13” pan.  Pat down with fork.  Slice ice cream into 1” slices & put on top of mixture.  Put the rest of the Rice Krispies mixture on top of the ice cream.

Put in freezer until ready to server.

Cook Danish dessert as directed on the package, add frozen raspberries & heat through until warm.  Serve over ice cream dessert.

Rice Pudding (Baked)

        From the kitchen of Lori Berrett

½ Cup Uncooked Regular Rice

1 Cup Water

½ Cup Sugar

1 Tbl Cornstarch

Dash Salt

2 Egg Yolk Slightly Beaten

2½ Cup Milk

1 Tbl Lemon Juice

½ Cup Raisins

Cook rice in saucepan.  Heat oven to 350°.  Blend sugar, cornstarch & salt.  Add yolks & milk to sugar-cornstarch mixture;  beat with rotary beater.  Stir in rice, lemon juice & raisins.  Pour into ungreased 1½ quart casserole.  Place casserole in pan of very hot water (1 inch deep).  Bake ~1½ hours, stirring occasionally, or until pudding is creamy & most of liquid is absorbed.  Remove from oven.  Just before serving, sprinkle pudding with cinnamon or nutmeg.

Rice Custard Pudding

4 Eggs Slightly Beaten

1 Cup Mild Flavored Honey

1 tsp Salt

3 Cup Milk

1 Can (12 oz) Evaporated Milk

2 Tbl Vanilla

1 1/3 Cup Cooked Rice

In a two-quart oven-proof baking casserole, beat eggs slightly.  Add balance of ingredients.  Sprinkle top of pudding with nutmeg.  Place casserole in a pan of hot water.  Heat oven to 350°.  Bake 1 hour.  Remove from oven & stir gently.  Cool ½ hour without additional stirring.  Serve warm or very cold.  (10 Servings)

Strawberry Pie (or Peach, or Raspberry)

        From the kitchen of Becky Peterson

1 Pkg Strawberry Jello (Small) or Peach or Raspberry

2 Tbl Cornstarch

1 Cup Sugar

2 Cup Boiling Water

2 Cup Strawberries

Stir together jello, cornstarch, sugar; add boiling water and return to a boil; cool to room temperature; chill in refrigerator until thickened but not solid; stir in 2 cups sliced fruit (in the case of raspberries, they needn't be sliced) (you can use frozen straight from the bag).

Pour into a pie shell and chill several hours more; serve with sweetened whipping cream.

Super Kiss (Like Rice Crispy Squares)

        From the kitchen of Jan Hathaway

1 Cube Butter or Margarine

1 Pkg (16 oz) Miniature Marshmallows

12 Cup Regular or Chocolate Crisp Rice Cereal

Large Plastic Funnel, Buttered (Tupperware Is Best)

Cookie Sheet - Plastic Wrap - Ribbon

Melt butter or margarine in large saucepan over low or medium heat. Add marshmallows and cook until marshmallows are completely melted, stirring constantly.

Remove from heat and add cereal; stir until well-coated. Cool slightly, but not completely.

Butter your fingers and press warm mixture into buttered plastic funnel, and place on a cookie sheet; when cool, unmold and wrap in plastic. Add a flag with a Valentine's message, a Birthday message, or a love note tape to the toothpick.  Makes 2-4 large kisses.

Alternative:

        From the kitchen of Vickie Hunter

Make treat using regular crisp rice cereal; after removing from mold melt 1 Cup Chocolate chips in the microwave; brush on cooled Super Kiss; write note on long strip of paper; wrap in tinfoil with note hanging out the top; great way to ask someone to a dance.

Taffy, Panguitch Molasses

1 Cup Cream

1 Cup Honey

1 Cup Sugar

Combine all ingredients in heavy pan.  Stir constantly; bring to a boil.  Cook until candy forms a firm ball when dropped in cold water (about 248° – 252°).

Pour candy onto marble slab or heavy cookie sheet to cool.  As candy cools, turn edges from outside into center; this allows for even cooling.  As soon as candy is cooled enough to be handled, stretch & pull by hand until it loses its gloss & turns light brown in color.

Stretch into thin rope on slab or pan; score with knife into pieces & break apart to serve.

Toffee Almond Sandies

        From the kitchen of Colleen Van Wagoner

1 Cup Butter (No Substitutes) Softened

1 Cup Sugar

1 Cup Confectioners’ Sugar

1 Cup Vegetable Oil

2 Eggs

1 tsp Almond Extract

3½ Cup All-Purpose Flour

1 Cup Whole Wheat Flour

1 tsp Baking Soda

1 tsp Cream of Tartar

1 tsp Salt

2 Cup Chopped Almonds

1 Pkg (6 oz) English Toffee Bits

Additional Sugar

In a mixing bowl, cream butter & sugars; add oil, eggs, & extract; mix well.  Combine flours, baking soda, cream of tartar & salt; gradually add to the creamed mixture.

Stir in almonds & toffee bits.  Shape into 1” balls; roll in sugar.  Place on ungreased baking sheets; flatten with a fork.

Bake @ 350° for 12-14 minutes or until lightly browned.  Yield 12 Dozen.


Beverages

Cranberry Citrus Warmer

        From the kitchen of Sammy Kennedy

1 Bottle (32 oz) Cranberry Juice Cocktail (Diet Variety Works Well)

2 Cup Unsweetened Orange Juice

½ Cup Honey

½ Cup Lemon Juice

¼ Cup Lime Juice

3 Whole Cloves

2 Cinnamon Sticks (or ~½ to 1 tsp Ground Cinnamon)

1 Bottle (32 oz) Ginger Ale

In a large saucepan or pot combine all the ingredients, except the ginger ale.  Over medium heat, simmer ~15 minutes to blend flavors.  Remove spices (cloves & cinnamon sticks) with a spoon.

Just before serving, add the ginger ale, heat through; serve hot; garnish as desired; Enjoy.

Fruit Punch

        From the kitchen of Mary Anne Hair

1 Small Can Frozen Lemonade

1 Box Frozen Strawberries

1 Small Can Crushed Pineapple

2 Quarts Pop (Lemon lime, ginger ale)

Put 1st four ingredients through blender, then add soda pop.

Jamba Juice

        From the kitchen of Megan Sorenson

8 oz Cranberry Juice Chilled

6 Medium strawberries

1 Banana (Sliced)

½ Cup Crushed Ice

Put all ingredients into a blender.  Blend until all ingredients ate thoroughly combined.  Makes one serving

Lemon Drink (Wedding Punch)

        From the kitchen of Marylou Rimmasch

3 Cup Sugar

1½ Tbl Citric Acid (From a Pharmacy)

1½ Tbl Lemon Extract

5 Quarts Water

1 Large Bag of Ice

Dress up with Lemon & Lime Slices

Limeade, Mexican

        From the kitchen of Julie Van Den Berghe

1 Cup Lime Juice (Fresh-Squeezed)

1 Cup Water

2 Cup Sugar

Combine water & sugar; then bring to a boil; remove from heat & cool.

Combine syrup, lime juice, & water to make ½ gallon; serve over ice, garnish with lime slices.

Orange Eggnog Float

        From the kitchen of Vickie Hunter

4 Eggs

6 tsp Sugar

5 ½ Cup Fresh Orange Juice (Chilled)

½ Cup Lemon Juice

1 Quart Vanilla Ice Cream

1 Quart Ginger Ale Chilled

In a bowl, beat the eggs & sugar until light.  Use the whole egg.  No separation is necessary.  Stir in the orange & lemon juice.

Place shall scoops of the ice cream in a punch bowl.  Then pour the ginger ale against the insides of the punch bowl.  This is done to preserve as much of the carbonation as possible.

Add the orange juice mixture slowly, stirring gently. Serve immediately.  This will make ~30 servings.

Orange Julius

        From the kitchen of Vickie Hunter

1 Can (12 oz) Orange Juice concentrate

1 Cup Milk

1 Cup Water

½ Cup Sugar

1 tsp Vanilla

10 Ice Cubes

Mix all ingredients in a blender, except for the ice cubes, until well blended.  With the blender still going, drop in one ice cube at a time until most of the big chunks are gone.

Serve Immediately.

Root Beer, Grandpa’s Homemade

        From the kitchen of Jan Griffiths

4 Gallon Water

4 Lb Bag Sugar

1 Bottle (2 oz) Root Beer Concentrate (Schilling)

4 Lb Block of Dry Ice

Divide dry ice in half.  Dry ice should be stored in Ice Chest, wrapped in newspaper & paper sacks to prevent evaporation.

Mix 1st gallon of water, sugar & root beer concentrate together in a 10 gallon water cooler, or 10 gallon milk can.

After sugar & concentrate are dissolved add remaining water & stir.

Crush 1st half dry ice into small chunks & fine powder & add to root beer.

Do NOT create an air tight environment; allow small amounts of gas to escape.

After 1st half of dry ice has evaporated, crumble 2nd half of dry ice into slightly larger chunks & add to root beer.

Stir occasionally, keeping ice from building up near the poury-thingy.

Smoothies

½ Cup Milk

¼ Cup Concentrated Fruit Juice (Flavor of Choice)

1 Cup (8 oz) Yogurt (Flavor of Choice)

1 Cup (8 0z) Sherbet (Flavor of Choice)

1 Cup Fruit (Flavor of Choice; Fresh or Frozen)
Mix & match flavors that complement each other; most berries, bananas, cherries (avoid pit surprises), peaches, apricots, etc.

~1 Cup Ice Cubes (or crushed ice)

Combine ingredients in a blender, adding the ice last; mix until ice is smooth & consistent

Adjust any/all quantities to meet your optimum flavor.

Tomato Juice (V8 Juice)

        From the kitchen of Susie Gilham

~½ Bushel Tomatoes (wash & cut into 2-3 pieces)

3-4 Good Sized Onions

4-5 Stalks Celery

4-5 Good Sized Carrots (Grated)

4-5 Green Peppers

1-2 Jalapeño Peppers (Optional)

Handful of Spinach (Optional)

2-3 Cloves Garlic (Optional)

Dice the onions, celery, peppers & add to tomatoes.  Add grated carrots.

Cook for 30-40 minutes.  Put through juicer (Such as a Champion Juicer or Victorio Strainer).

Add 1 tsp salt for every quart of juice

Add 1 tsp sugar for every quart of juice (optional)

Mix well.  Process in boiling water for 15 minutes.  (University of Georgia recommends processing for 50 minutes)

Treasure Punch

        From the kitchen of Colleen Van Wagoner

2 Cup Sugar

1 Can (8 oz) Frozen Orange Juice Concentrate

¾ Cup Lemon Juice

2 tsp Vanilla

2 tsp Almond Extract

1/8 tsp Ground Cloves

2 Quarts Water

Combine all ingredients, let simmer and serve hot.

Wedding Punch

        From the kitchen of Nan Painter

1 Gallon (2 Half Gallon Carton) Pineapple Sherbet

2 Packages (Small) Raspberries

5-6 Bananas (Cubed)

Mix then freeze.  Take our 1 hour before serving; serve with Lemon-Lime Soda.

Yogurt Smoothie

        From the kitchen of Elisa Smith

2 Bananas

2 Cup Strawberries

2 Regular Containers yogurt (or ½ of a Big Container)

1½ Cup Milk

Blend together until smooth.