Frozen Rice Crispies Dessert
by: Edith Baddley
1/2 Cup Melted Butter
1 Cup Brown Sugar
1 Cup Shredded Coconut
2 Cups Rice Crispies
3/4 Cup Chopped Nuts
Directions:
Mix together and spread 1/2 of the mixture evenly in the bottom of a 9x13 pan.
Slice 1/2 Gallon Vanilla Ice Cream and put on top.
Spread remaining crispie mixture on top. Cover and Freeze!
Topping:
1 pkg. Danish Dessert (strawberry or cherry) Prepare as for pudding and cool.
Add 10 oz. Pkg Frozen-Sweetened Strawberries. Serve over dessert.
Wednesday, August 27, 2008
Sherry's Pinwheels
Sherry's Pinwheels
by: Sherry Hershey
1 cup sugar
½ cup butter oil (available at the restaurant supply in Logan)
¼ cup yeast
1/8 cup salt
4 cups Hot water
Mix together and let rise.
Directions:
Add about 10 cups flour (Sherry likes Big J)
Divide dough into two piles.
Roll out about 18 x 15 or so
Spread with garlic butter generously (2-3 sticks butter, garlic powder to taste and parsley)
Sprinkle with mozzarella cheese, liberally
Beginning at long side roll up cinnamon roll fashion
Using a dough cutter, cut into 1” slices
Lay flat on cookie sheet, covered with parchment. Tuck ends in, push down to flatten a bit
Bake about 400° for around 15 min
Happy Eating!!
by: Sherry Hershey
1 cup sugar
½ cup butter oil (available at the restaurant supply in Logan)
¼ cup yeast
1/8 cup salt
4 cups Hot water
Mix together and let rise.
Directions:
Add about 10 cups flour (Sherry likes Big J)
Divide dough into two piles.
Roll out about 18 x 15 or so
Spread with garlic butter generously (2-3 sticks butter, garlic powder to taste and parsley)
Sprinkle with mozzarella cheese, liberally
Beginning at long side roll up cinnamon roll fashion
Using a dough cutter, cut into 1” slices
Lay flat on cookie sheet, covered with parchment. Tuck ends in, push down to flatten a bit
Bake about 400° for around 15 min
Happy Eating!!
Monday, August 25, 2008
Zucchini Casserole
Zucchini Casserole
by: Kay Hodges
3-4 Zucchini --- sliced
1 Onion --- chopped fine
1 cup Grated Cheese
1 cube Butter
1 cello pkg of Ritz Crackers
Directions:
Slice all the zucchini, chop the onion and cut the butter into slices. Crush the crackers. Using 1/2 the ingredients, layer in a casserole dish in the following order: zucchini, onion, cracker crumbs, slices of butter, grated cheese. Repeat, leaving off the top layer of cheese until fully cooked. Cook in the microwave for about 18 minutes until done. Top with the last of the cheese and let melt. Serve hot.
by: Kay Hodges
3-4 Zucchini --- sliced
1 Onion --- chopped fine
1 cup Grated Cheese
1 cube Butter
1 cello pkg of Ritz Crackers
Directions:
Slice all the zucchini, chop the onion and cut the butter into slices. Crush the crackers. Using 1/2 the ingredients, layer in a casserole dish in the following order: zucchini, onion, cracker crumbs, slices of butter, grated cheese. Repeat, leaving off the top layer of cheese until fully cooked. Cook in the microwave for about 18 minutes until done. Top with the last of the cheese and let melt. Serve hot.
Tomato, Mozzarella & Avocado Salad
Tomato, Mozzarella & Avocado Salad
by: Mindy Hodges
* 2 ripe beefsteak tomatoes
* 5 1/2oz. fresh mozzarella cheese
* 2 Avocados
* 4 tbsp white wine vinegar
* 1 1/2 tsp coarse grain mustard
* salt & pepper
* few fresh basil leaves torn into pieces
* 20 black olives
Directions:
1. Cut the tomatoes into thick wedges & place in a large serving dish. Drain the mozzarella cheese and coarsely tear into pieces. Cut the avocados in half and remove pits. Cut the flesh into slices, then arrange the mozzarella and avocados with the tomatoes. 2. Mix the oil, vinegar and mustard together in small bowl, add salt and pepper to taste, then drizzle over salad. 3. Sprinkle the basil and olives over the top and serve at once.
by: Mindy Hodges
* 2 ripe beefsteak tomatoes
* 5 1/2oz. fresh mozzarella cheese
* 2 Avocados
* 4 tbsp white wine vinegar
* 1 1/2 tsp coarse grain mustard
* salt & pepper
* few fresh basil leaves torn into pieces
* 20 black olives
Directions:
1. Cut the tomatoes into thick wedges & place in a large serving dish. Drain the mozzarella cheese and coarsely tear into pieces. Cut the avocados in half and remove pits. Cut the flesh into slices, then arrange the mozzarella and avocados with the tomatoes. 2. Mix the oil, vinegar and mustard together in small bowl, add salt and pepper to taste, then drizzle over salad. 3. Sprinkle the basil and olives over the top and serve at once.
Wednesday, August 20, 2008
Vegetable Pizza
Vegetable Pizza
by: Marilyn Nelson
Crust:
2 pkg Crescent Rolls
Spread on greased jelly roll pan. Bake 10 minutes at 350 degrees
Filling:
2 - 8oz. pkg Cream Cheese - softened
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 small pkg Ranch Dressing Mix
Topping:
Grated carrots for bottom layer -- then add chopped or sliced veggies of your choice, fresh mushrooms, broccoli, olives, peppers, green onions. Top with chopped tomatoes.
by: Marilyn Nelson
Crust:
2 pkg Crescent Rolls
Spread on greased jelly roll pan. Bake 10 minutes at 350 degrees
Filling:
2 - 8oz. pkg Cream Cheese - softened
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 small pkg Ranch Dressing Mix
Topping:
Grated carrots for bottom layer -- then add chopped or sliced veggies of your choice, fresh mushrooms, broccoli, olives, peppers, green onions. Top with chopped tomatoes.
Zucchini Bread
Zucchini Bread
by: Barbara Hodges
2 cups Sugar
3 cups Flour
1 tsp Salt
1/2 cup Nuts -- chopped
1 tsp Cinnamon
2 tsp Baking Soda
1 tsp Baking Powder
3 Lg Eggs
2 tsp Vanilla
1 cup Oil
3 cups Zucchini -- raw, shredded
Directions: Mix dry ingredients really well. And then add the rest of the ingredients. Bake at 325 degrees fro 1 hour.
Option: May use 1/2 cup oil and 1/2 cup apple sauce instead of the 1 cup of oil.
by: Barbara Hodges
2 cups Sugar
3 cups Flour
1 tsp Salt
1/2 cup Nuts -- chopped
1 tsp Cinnamon
2 tsp Baking Soda
1 tsp Baking Powder
3 Lg Eggs
2 tsp Vanilla
1 cup Oil
3 cups Zucchini -- raw, shredded
Directions: Mix dry ingredients really well. And then add the rest of the ingredients. Bake at 325 degrees fro 1 hour.
Option: May use 1/2 cup oil and 1/2 cup apple sauce instead of the 1 cup of oil.
Zucchini Bake
Zucchini Bake by: Barbara Hodges
1 1/4 lbs young zucchini
4 eggs
1/2 cup Milk
3 Tbsp Flour
1/2 tsp Baking Powder
1/2 cup Cheese -- grated
1/4 cup Parsley
1/4 cup Green Pepper -- diced
Directions: Wash and trim zucchini, cut into 1/2" thick slices. Cook 5 minutes. Mix rest of ingredients. Stir in zucchini and pour into a 2 quart baking dish. Bake at 350 degrees for 40 minutes.
1 1/4 lbs young zucchini
4 eggs
1/2 cup Milk
3 Tbsp Flour
1/2 tsp Baking Powder
1/2 cup Cheese -- grated
1/4 cup Parsley
1/4 cup Green Pepper -- diced
Directions: Wash and trim zucchini, cut into 1/2" thick slices. Cook 5 minutes. Mix rest of ingredients. Stir in zucchini and pour into a 2 quart baking dish. Bake at 350 degrees for 40 minutes.
Zucchini Chocolate Chip Cookies
Zucchini Chocolate Chip Cookies
by: Barbara Hodges
1 cup Butter
1 cup Sugar
1 cup Brown Sugar
2 eggs
2 tsp Vanilla
2 cup Shredded Zucchini
4 cups Flour
1 tsp Soda
1/4 tsp Salt
12 oz pkg Chocolate Chips
Pecans, chopped if desired
Directions: Beat together butter, sugars, until light and fluffy. Beat in eggs and vanilla. Slowly mix in the zucchini, then dry ingredients. Add nuts and chocolate chips last. Drop rounded tsp of dough 2" apart on greased baking sheet. Bake at 350 degrees in oven for 15 minutes. Remove from sheet and cool completely on racks. Makes 7 dozen.
Hint: It you peel the zucchini, you'll never see it in the cookie.
by: Barbara Hodges
1 cup Butter
1 cup Sugar
1 cup Brown Sugar
2 eggs
2 tsp Vanilla
2 cup Shredded Zucchini
4 cups Flour
1 tsp Soda
1/4 tsp Salt
12 oz pkg Chocolate Chips
Pecans, chopped if desired
Directions: Beat together butter, sugars, until light and fluffy. Beat in eggs and vanilla. Slowly mix in the zucchini, then dry ingredients. Add nuts and chocolate chips last. Drop rounded tsp of dough 2" apart on greased baking sheet. Bake at 350 degrees in oven for 15 minutes. Remove from sheet and cool completely on racks. Makes 7 dozen.
Hint: It you peel the zucchini, you'll never see it in the cookie.
Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
by: Kay Hodges
3/4 Cup Shortening
1 Cup Brown Sugar
1/2 Cup White Sugar
1 Egg
1/4 Cup Hot Water
1 tsp Vanilla
1 Cup Flour
1/2 tsp Salt
1/2 tsp Soda
3 Cups Oatmeal
1 Cup Chocolate Chips
Directions: Cream shortening, sugars, eggs, water and vanilla together. Add dry ingredients, oatmeal and chocolate chips. Bake at 375 degrees for 8-10 minutes.
by: Kay Hodges
3/4 Cup Shortening
1 Cup Brown Sugar
1/2 Cup White Sugar
1 Egg
1/4 Cup Hot Water
1 tsp Vanilla
1 Cup Flour
1/2 tsp Salt
1/2 tsp Soda
3 Cups Oatmeal
1 Cup Chocolate Chips
Directions: Cream shortening, sugars, eggs, water and vanilla together. Add dry ingredients, oatmeal and chocolate chips. Bake at 375 degrees for 8-10 minutes.
Friday, August 15, 2008
Zucchini Relish
Zucchini Relish
by: Barbara Hodges
10 cups ground Zucchini
2 cups Onion -- chopped
1 Green Bell Pepper -- diced
1 cup Salt
5 cups Sugar
3 cups White Vinegar
1 Red Pepper -- diced
1TBSP Nutmeg
1 TBSP Powdered Mustard
1 TBSP Turmeric
1 TBSP Cornstarch
Directions: Mix first set of ingredients together and cover with cold water. Let stand overnight. Drain and rinse well with cold water. Second set of ingredients, mix well together and bring to a boil. Then add to zucchini mixture, mix well. Mix together the last set of ingredients and add to the above mixture. Pour into pint jars and cold pack for 10 minutes.
by: Barbara Hodges
10 cups ground Zucchini
2 cups Onion -- chopped
1 Green Bell Pepper -- diced
1 cup Salt
5 cups Sugar
3 cups White Vinegar
1 Red Pepper -- diced
1TBSP Nutmeg
1 TBSP Powdered Mustard
1 TBSP Turmeric
1 TBSP Cornstarch
Directions: Mix first set of ingredients together and cover with cold water. Let stand overnight. Drain and rinse well with cold water. Second set of ingredients, mix well together and bring to a boil. Then add to zucchini mixture, mix well. Mix together the last set of ingredients and add to the above mixture. Pour into pint jars and cold pack for 10 minutes.
7 Layer Sombrero Dip
7 Layer Sombrero Dip
by: Tracy Cottle
Ingredients:
1 can (16 oz) refried beans
1 container (8 oz) sour cream
1 packet Hidden Valley Ranch Dip Mix
1 cup diced tomatoes
1 can (4 oz) diced green chiles, rinsed & drained
1 can (2 1/4 oz) sliced ripe olives, rinsed & drained
3/4 cup shredded monterey jack cheese
3/4 cup shredded cheddar cheese
Chopped green onion (optional)
Sliced avocado (optional)
Directions:
Spread beans on a 10-inch serving platter. Blend sour cream and dip mix. Spread over beans. Layer tomatoes, chiles, olives, cheese, green onion and avocado on top.Serve with tortilla chips.
by: Tracy Cottle
Ingredients:
1 can (16 oz) refried beans
1 container (8 oz) sour cream
1 packet Hidden Valley Ranch Dip Mix
1 cup diced tomatoes
1 can (4 oz) diced green chiles, rinsed & drained
1 can (2 1/4 oz) sliced ripe olives, rinsed & drained
3/4 cup shredded monterey jack cheese
3/4 cup shredded cheddar cheese
Chopped green onion (optional)
Sliced avocado (optional)
Directions:
Spread beans on a 10-inch serving platter. Blend sour cream and dip mix. Spread over beans. Layer tomatoes, chiles, olives, cheese, green onion and avocado on top.Serve with tortilla chips.
Layer-After-Layer Lemon Pie
Layer-After-Layer Lemon Pie
by: Tracy Cottle
Ingredients:
1/3 cup strawberry jam
1 graham cracker pie crust (6oz)
4 oz. (1/2 of 8oz. pkg) cream cheese, softened
1 Tbsp. sugar1 tub (8oz) whipped topping, thawed, divided
1-1/2 cups cold milk2 pkg.
(4-serving size each) Jell-O Lemon Flavor Instant Pudding & Pie Filling
Directions:
SPREAD jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam.POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer. REFRIGERATE 4 hours or until set.
by: Tracy Cottle
Ingredients:
1/3 cup strawberry jam
1 graham cracker pie crust (6oz)
4 oz. (1/2 of 8oz. pkg) cream cheese, softened
1 Tbsp. sugar1 tub (8oz) whipped topping, thawed, divided
1-1/2 cups cold milk2 pkg.
(4-serving size each) Jell-O Lemon Flavor Instant Pudding & Pie Filling
Directions:
SPREAD jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam.POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer. REFRIGERATE 4 hours or until set.
Kathy's Coconut Bread
Kathy's Coconut Bread
by: Kathy Green
Ingredients:
4 Eggs
2 Cups Sugar
1 Cup Vegetable Oil
2 tsp. Coconut Flavoring
3 Cups Flour
½ tsp. Baking Soda
½ tsp. Baking Powder
½ tsp. Salt 1 Cup Buttermilk
1 Cup Coconut
1 Cup Walnuts (chopped)
Glaze:
1 Cup Sugar
2 Tbsp. Butter (melted)
½ Cup Water (warm)
1 tsp. Coconut Flavoring
Directions:
Beat eggs; add sugar, oil and coconut flavoring. Sift together flour, baking soda, baking powder and salt. Add flour mixture to egg mixture alternating with buttermilk. Fold in coconut and nuts. Grease and flour pan or pans. (Bundt or bread pans.) Bake at 325 degrees for about 45 minutes - 1 hr. (Bundt pan); or you can use 4 medium bread pans, and bake about 40 minutes; or 5 small bread pans, about 35 minutes.Take out of oven and put holes in bread with toothpick, pour glaze over top, (still in the pan) and let stand at least 4 hours before serving.
by: Kathy Green
Ingredients:
4 Eggs
2 Cups Sugar
1 Cup Vegetable Oil
2 tsp. Coconut Flavoring
3 Cups Flour
½ tsp. Baking Soda
½ tsp. Baking Powder
½ tsp. Salt 1 Cup Buttermilk
1 Cup Coconut
1 Cup Walnuts (chopped)
Glaze:
1 Cup Sugar
2 Tbsp. Butter (melted)
½ Cup Water (warm)
1 tsp. Coconut Flavoring
Directions:
Beat eggs; add sugar, oil and coconut flavoring. Sift together flour, baking soda, baking powder and salt. Add flour mixture to egg mixture alternating with buttermilk. Fold in coconut and nuts. Grease and flour pan or pans. (Bundt or bread pans.) Bake at 325 degrees for about 45 minutes - 1 hr. (Bundt pan); or you can use 4 medium bread pans, and bake about 40 minutes; or 5 small bread pans, about 35 minutes.Take out of oven and put holes in bread with toothpick, pour glaze over top, (still in the pan) and let stand at least 4 hours before serving.
Kathy's Burnt Almond Fudge Ice Cream
Kathy's Burnt Almond Fudge Ice Cream
by: Kathy Green
Ingredients:
1 cup toasted, chopped almonds
3 cups sugar¾ cup cocoa
6 beaten eggs2 cups canned milk
6 cups half ‘n’ half
4 cups whipping cream
¾ teaspoon almond extract
Directions:
Toast chopped almonds in a 300 degree oven for 15 minutes, stirring occasionally. Blend sugar and cocoa together and add 6 beaten eggs, 2 cups canned milk and 4 cups half ‘n’ half. Stir and heat until almost boiling. Cool; then add remaining 2 cups half ‘n’ half, 4 cups whipping cream and ¾ teaspoon almond extract. Add nuts just before freezing. Pour in 6-quart ice cream freezer container and freeze according to manufacturer’s directions.
by: Kathy Green
Ingredients:
1 cup toasted, chopped almonds
3 cups sugar¾ cup cocoa
6 beaten eggs2 cups canned milk
6 cups half ‘n’ half
4 cups whipping cream
¾ teaspoon almond extract
Directions:
Toast chopped almonds in a 300 degree oven for 15 minutes, stirring occasionally. Blend sugar and cocoa together and add 6 beaten eggs, 2 cups canned milk and 4 cups half ‘n’ half. Stir and heat until almost boiling. Cool; then add remaining 2 cups half ‘n’ half, 4 cups whipping cream and ¾ teaspoon almond extract. Add nuts just before freezing. Pour in 6-quart ice cream freezer container and freeze according to manufacturer’s directions.
White Chocolate Popcorn
White Chocolate Popcorn
by: Debbie Spangenberg
Ingredients:
3 bags of mirocwave (buttered) popcorn, popped.
1 pound white chocolate pieces (I get them from Cavanaugh's.)
Directions:Melt Chocolate in a double boiler.Pop Popcorn and put in large bowl.Pour the Chocolate over the Popcorn and let harden.Yum!
by: Debbie Spangenberg
Ingredients:
3 bags of mirocwave (buttered) popcorn, popped.
1 pound white chocolate pieces (I get them from Cavanaugh's.)
Directions:Melt Chocolate in a double boiler.Pop Popcorn and put in large bowl.Pour the Chocolate over the Popcorn and let harden.Yum!
Kung Pao Chicken
Kung Pou Chicken
by: Barbara Hodges
1/2 cup Soy Sauce
1 cup Water
3 TBSP Chile Puree with Garlic
2 TBSP Vinegar
3 TBSP Sugar
1/2 Tsp Garlic Powder
1-1 1/2 lbs Chicken Breast
2-3 TBSP Corn Starch
1 Can Water Chestnuts
2 Bunches Green Onion -- tops
1 jar Dry Roasted Peanuts
Crushed Red Pepper to Taste
Optional:
1 cup Carrots -- chopped
1 cup Celery -- chopped
1/2 cup Green Pepper -- chopped
Directions: Cut chicken into bite sized pieces and combine with soy sauce, water and chili puree, vinegar, sugar, cornstarch and garlic powder. Let marinated 1-2 hours. Drain off marinade and save. Cook chicken in 2 tbsp oil in a frying pan or wok. Add marinade and let simmer until thickens. Add water chestnuts and green onions. Let simmer a few more minutes and sprinkle peanuts on top. Serve over rice. (If adding vegetables, add them to the cooked chicken and stir fry until they are tender.)
by: Barbara Hodges
1/2 cup Soy Sauce
1 cup Water
3 TBSP Chile Puree with Garlic
2 TBSP Vinegar
3 TBSP Sugar
1/2 Tsp Garlic Powder
1-1 1/2 lbs Chicken Breast
2-3 TBSP Corn Starch
1 Can Water Chestnuts
2 Bunches Green Onion -- tops
1 jar Dry Roasted Peanuts
Crushed Red Pepper to Taste
Optional:
1 cup Carrots -- chopped
1 cup Celery -- chopped
1/2 cup Green Pepper -- chopped
Directions: Cut chicken into bite sized pieces and combine with soy sauce, water and chili puree, vinegar, sugar, cornstarch and garlic powder. Let marinated 1-2 hours. Drain off marinade and save. Cook chicken in 2 tbsp oil in a frying pan or wok. Add marinade and let simmer until thickens. Add water chestnuts and green onions. Let simmer a few more minutes and sprinkle peanuts on top. Serve over rice. (If adding vegetables, add them to the cooked chicken and stir fry until they are tender.)
Tuesday, August 12, 2008
Quick & Easy Quiche
Quick & Easy Quiche
by: Barbara Hodges
1 lb Fresh Mushrooms
4 tbsp Butter
1/4 cup Mayonaise
4 tbsp Flour
4 Eggs -- beaten
2 1/2 cups Milk
3/4 lb Cheese
2 tsp Onion -- grated
1/8 tsp Salt
1/8 tsp Pepper
1/4 tsp Garlic
1 10 oz Frozen Spinach
Directions: Preheat oven to 400 degrees. Brown pastries for 5 minutes. Saute fresh mushrooms in butter, set aside. Mix mayo, flour and eggs. Gradually add milk. Stir in cheese, onion, seasonings, spinach and mushrooms. Pour mixture into shells and bake at 325 degrees for 50 minutes or until firm. May add ham or bacon.
by: Barbara Hodges
1 lb Fresh Mushrooms
4 tbsp Butter
1/4 cup Mayonaise
4 tbsp Flour
4 Eggs -- beaten
2 1/2 cups Milk
3/4 lb Cheese
2 tsp Onion -- grated
1/8 tsp Salt
1/8 tsp Pepper
1/4 tsp Garlic
1 10 oz Frozen Spinach
Directions: Preheat oven to 400 degrees. Brown pastries for 5 minutes. Saute fresh mushrooms in butter, set aside. Mix mayo, flour and eggs. Gradually add milk. Stir in cheese, onion, seasonings, spinach and mushrooms. Pour mixture into shells and bake at 325 degrees for 50 minutes or until firm. May add ham or bacon.
Sunday, August 10, 2008
Zucchini Brownies
Zucchini Brownies
By: Barbara Hodges
2 cups Zucchini – grated
2 cups Flour
1 ¼ cups Sugar
1 ½ Tsp. Baking Soda
½ cup Cocoa
½ cup Oil
2 Tsp. Vanilla
Mix zucchini, oil and vanilla. In a separate bowl mix dry ingredients. Add to the zucchini mixture and mix till all is moist. Do not over mix. Bake in a 9X13 greased pan at 350 degrees for 30-40 minutes. The mix is very thick.
ICING:
Melt 6 tbsp cocoa, 2 tbsp butter and 2 tbsp shortening. Combine 2 cups powdered sugar, dash of salt ¼ cup milk and ½ tsp vanilla. Blend well. Add chocolate mixture and blend well. Let stand, stiffing occasionally until desired consistency.
By: Barbara Hodges
2 cups Zucchini – grated
2 cups Flour
1 ¼ cups Sugar
1 ½ Tsp. Baking Soda
½ cup Cocoa
½ cup Oil
2 Tsp. Vanilla
Mix zucchini, oil and vanilla. In a separate bowl mix dry ingredients. Add to the zucchini mixture and mix till all is moist. Do not over mix. Bake in a 9X13 greased pan at 350 degrees for 30-40 minutes. The mix is very thick.
ICING:
Melt 6 tbsp cocoa, 2 tbsp butter and 2 tbsp shortening. Combine 2 cups powdered sugar, dash of salt ¼ cup milk and ½ tsp vanilla. Blend well. Add chocolate mixture and blend well. Let stand, stiffing occasionally until desired consistency.
Water Chestnuts & Little Smokies
Water Chestnuts & Little Smokies
by: Kay Hodges
1 can Whole Water Chestnuts (drained)
Bacon
Little Smokies
Mix:
1/3 cup white sugar
2/3 cup brown sugar
¾ cup Ketchup
Dry Onions (to taste)
Directions: Wrap water chestnuts with bacon strips and secure with toothpicks. Bake chestnuts for 35 minutes – then drain grease, add sauce and little smokies – bake 30 minutes.
by: Kay Hodges
1 can Whole Water Chestnuts (drained)
Bacon
Little Smokies
Mix:
1/3 cup white sugar
2/3 cup brown sugar
¾ cup Ketchup
Dry Onions (to taste)
Directions: Wrap water chestnuts with bacon strips and secure with toothpicks. Bake chestnuts for 35 minutes – then drain grease, add sauce and little smokies – bake 30 minutes.
Rhubarb Slush
Rhubarb Slush
by: Barbara Hodges
Cover several stocks of Rhubarb with water and boil, Strain off juice. Repeat until you have 4 quarts of juice.
To Sweeten Rhubarb Juice:
4 quarts Rhubarb juice
3 Cups Sugar
2 Cups water
Bring to Boil
To Make Slush:
Mix:
2 cups cold Water
46 Ounces Pineapple Juice
2 Quarts Sweetened Rhubarb Juice
½ Cup Lemon Juice
FREEZE
When served use: 2 parts Rhubarb Slush to 1 part Sprite or 7-UP
Variation: Add 1 package Strawberry Kool-Aid mixed with 1 cup sugar and 1 quart water.
by: Barbara Hodges
Cover several stocks of Rhubarb with water and boil, Strain off juice. Repeat until you have 4 quarts of juice.
To Sweeten Rhubarb Juice:
4 quarts Rhubarb juice
3 Cups Sugar
2 Cups water
Bring to Boil
To Make Slush:
Mix:
2 cups cold Water
46 Ounces Pineapple Juice
2 Quarts Sweetened Rhubarb Juice
½ Cup Lemon Juice
FREEZE
When served use: 2 parts Rhubarb Slush to 1 part Sprite or 7-UP
Variation: Add 1 package Strawberry Kool-Aid mixed with 1 cup sugar and 1 quart water.
Rhubarb Crisp
Rhubarb Crisp
by: Kay Hodges
Ingredients:
4-6 Cups Rhubarb cut into 1/4 - 1/2 inch pieces
3/4 cup sugar
3/4 cup sugar (another)
3/4 cup flour
Topping:
3/4 cup flour
1 stick butter
1 Tablespoon ground cinnamon.
3/4 cup oatmeal
1/2 cup dark brown sugar
Directions: Cut Rhubarb into 1/4 - 1/2 inch pieces. Cover with 3/4 cup sugar and let stand 1 hour. Add another 3/4 cup sugar and flour and mix. Dump into a buttered dish.
Make topping:
Mix flour, butter, ground cinnamon. Process in food processor as pastry dough. Pour into a bowl and mix with oatmeal and dark brown sugar. Cumble together. Put on top of rhubarb.
Bake in preheated oven at 375 deg F for 45 to 60 minutes (until top is crisp and rhubarb is tender)
by: Kay Hodges
Ingredients:
4-6 Cups Rhubarb cut into 1/4 - 1/2 inch pieces
3/4 cup sugar
3/4 cup sugar (another)
3/4 cup flour
Topping:
3/4 cup flour
1 stick butter
1 Tablespoon ground cinnamon.
3/4 cup oatmeal
1/2 cup dark brown sugar
Directions: Cut Rhubarb into 1/4 - 1/2 inch pieces. Cover with 3/4 cup sugar and let stand 1 hour. Add another 3/4 cup sugar and flour and mix. Dump into a buttered dish.
Make topping:
Mix flour, butter, ground cinnamon. Process in food processor as pastry dough. Pour into a bowl and mix with oatmeal and dark brown sugar. Cumble together. Put on top of rhubarb.
Bake in preheated oven at 375 deg F for 45 to 60 minutes (until top is crisp and rhubarb is tender)
Rhubarb Cobbler
Rhubarb Cobbler
by: Kay Hodges
Ingredients:
1 C. sugar
1/4 tsp. cinnamon
4 1/2 C. rhubarb, fresh or frozen, chopped to 1/2"
1 1/2 C. water
few drops red food coloring
2 T. margarine
1 C. flour
6 T. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 C. margarine
6 T. milk
1/3 C. chopped pecans
3/4 tsp. grated orange peel
Directions: In saucepan combine 1 C. sugar and cinnamon. Add rhubarb, water and coloring. Cook and stir until mixture boils; cook 2 min. more. Stir in 2 T. margarine. Pour mixture into a 1 1/2 - 2 qt. casserole or baking dish. Keep bubbling hot in oven. For topping, sift together flour, 6 T. sugar, baking powder and salt. Cut in 1/4 C. margarine; stir in milk, pecans and orange peel. Push topping from spoon into dollops atop bubbling hot fruit. Bake at 400 degrees for 25 - 30 min. Serve with cream or ice cream.
by: Kay Hodges
Ingredients:
1 C. sugar
1/4 tsp. cinnamon
4 1/2 C. rhubarb, fresh or frozen, chopped to 1/2"
1 1/2 C. water
few drops red food coloring
2 T. margarine
1 C. flour
6 T. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 C. margarine
6 T. milk
1/3 C. chopped pecans
3/4 tsp. grated orange peel
Directions: In saucepan combine 1 C. sugar and cinnamon. Add rhubarb, water and coloring. Cook and stir until mixture boils; cook 2 min. more. Stir in 2 T. margarine. Pour mixture into a 1 1/2 - 2 qt. casserole or baking dish. Keep bubbling hot in oven. For topping, sift together flour, 6 T. sugar, baking powder and salt. Cut in 1/4 C. margarine; stir in milk, pecans and orange peel. Push topping from spoon into dollops atop bubbling hot fruit. Bake at 400 degrees for 25 - 30 min. Serve with cream or ice cream.
Rhubarb Butter Crunch
Rhubarb Butter Crunch
by: Kay Hodges
Ingredients:
4 c rhubarb -- diced
1 c sugar -- heaping
4 tbsp flour
1 c brown sugar
3/4 c rolled oats
1 1/2 c flour
1/2 c butter
1/2 c shortening -- or butter
Directions:
Combine rhubarb, sugar, and 3 T. flour and place in greased 8x12 baking dish. Combine brown sugar, oats, and 1 1/2 c. flour, cut in butter and shortening, and sprinkle over rhubarb. Bake at 375 for 35-40 min.
by: Kay Hodges
Ingredients:
4 c rhubarb -- diced
1 c sugar -- heaping
4 tbsp flour
1 c brown sugar
3/4 c rolled oats
1 1/2 c flour
1/2 c butter
1/2 c shortening -- or butter
Directions:
Combine rhubarb, sugar, and 3 T. flour and place in greased 8x12 baking dish. Combine brown sugar, oats, and 1 1/2 c. flour, cut in butter and shortening, and sprinkle over rhubarb. Bake at 375 for 35-40 min.
Poor Man’s Lobster
Poor Man’s Lobster
by: Kay Hodges
3 Quarts Water
½ Cup Sugar
½ Cup Salt (Sea)
Cut Halibut into bite sized pieces. Cook until it floats… about 5 minutes.
Dip in Butter.
by: Kay Hodges
3 Quarts Water
½ Cup Sugar
½ Cup Salt (Sea)
Cut Halibut into bite sized pieces. Cook until it floats… about 5 minutes.
Dip in Butter.
Creamy Caramels
Creamy Caramels
by: Kay Hodges
½ Cup chopped Nuts
2 Cups Sugar
¾ Cup Karo Syrup
½ Cup Butter
2 Cups Half & Half
Butter Square Pan. Spread in nuts on the bottom of the pan. Heat Sugar, Karo, Butter and 1 Cup of the Half and Half to boiling, stirring constantly. Stir in the other cup of Half and Half. Cook over medium heat to firm ball stage – 245 degrees on candy thermometer. Pour over nuts. Cool. Cut into 1 inch squares and wrap in wax paper.
*** Firm ball stage is: When it holds it’s shape until pressed. (242-248 degrees)
by: Kay Hodges
½ Cup chopped Nuts
2 Cups Sugar
¾ Cup Karo Syrup
½ Cup Butter
2 Cups Half & Half
Butter Square Pan. Spread in nuts on the bottom of the pan. Heat Sugar, Karo, Butter and 1 Cup of the Half and Half to boiling, stirring constantly. Stir in the other cup of Half and Half. Cook over medium heat to firm ball stage – 245 degrees on candy thermometer. Pour over nuts. Cool. Cut into 1 inch squares and wrap in wax paper.
*** Firm ball stage is: When it holds it’s shape until pressed. (242-248 degrees)
Brown Sugar Pudding
Brown Sugar Pudding
by: Kay Hodges
Boil & Simmer (while mixing cake)
2 cups water
1 cup brown sugar
1 tablespoon butter
Pinch of salt
Mix:
1 cup flour
½ cup sugar
1 teaspoon butter
½ teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
½ cup raisins
½ cup nuts, chopped
½ cup milk
¼ teaspoon salt
Mix all ingredients into a thick batter, spread into 9 X 13 cake pan. Pour Brown Sugar water all over the top (this looks like a lot of liquid, but be sure to use it all). Bake at 350 degrees for 30 minutes.
by: Kay Hodges
Boil & Simmer (while mixing cake)
2 cups water
1 cup brown sugar
1 tablespoon butter
Pinch of salt
Mix:
1 cup flour
½ cup sugar
1 teaspoon butter
½ teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
½ cup raisins
½ cup nuts, chopped
½ cup milk
¼ teaspoon salt
Mix all ingredients into a thick batter, spread into 9 X 13 cake pan. Pour Brown Sugar water all over the top (this looks like a lot of liquid, but be sure to use it all). Bake at 350 degrees for 30 minutes.
BANANA BREAD
BANANA BREAD
by: Kay Hodges
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
by: Kay Hodges
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Armordillos
Armordillos
by: Kay Hodges
1 lb Jimmy Dean Sausage
1 Jar Jalapeno Peppers
1 Pkg Monterrey Jack Cheese
1 Pkg Pork Shake & Bake
Directions: Cut Sausage into patties. Layer with peppers and cheese on top of
the patty. Form Sausage into a ball, (around the peppers and cheese). Coat
with shake and bake. Place on a cookie sheet and bake at 350 until done.
by: Kay Hodges
1 lb Jimmy Dean Sausage
1 Jar Jalapeno Peppers
1 Pkg Monterrey Jack Cheese
1 Pkg Pork Shake & Bake
Directions: Cut Sausage into patties. Layer with peppers and cheese on top of
the patty. Form Sausage into a ball, (around the peppers and cheese). Coat
with shake and bake. Place on a cookie sheet and bake at 350 until done.
Water Chestnuts Wrapped In Bacon
Water Chestnuts Wrapped In Bacon
by: Karren Fullmer
Water Chestnuts
Soy Sauce
Bacon
Brown Sugar
Directions: Preheat oven to 450 degrees. Marinate water chestnuts in soy sauce for 4 hours. Divide bacon slices into thirds and wrap around water chestnuts. Secure with toothpicks. Roll in brown sugar. Bake until bacon is cooked, about 15 minutes.
by: Karren Fullmer
Water Chestnuts
Soy Sauce
Bacon
Brown Sugar
Directions: Preheat oven to 450 degrees. Marinate water chestnuts in soy sauce for 4 hours. Divide bacon slices into thirds and wrap around water chestnuts. Secure with toothpicks. Roll in brown sugar. Bake until bacon is cooked, about 15 minutes.
Lil' Polskas for Cocktails
Lil' Polskas for Cocktails
by: Karren Fullmer
1 pkg Lil' Polska Cocktail Franks
1/2 cup Currant Jelly
1/2 cup Ketchup
Melt together jelly and ketchup. Add Lil' Polska's. Heat thoroughly. Serve with toothpicks.
by: Karren Fullmer
1 pkg Lil' Polska Cocktail Franks
1/2 cup Currant Jelly
1/2 cup Ketchup
Melt together jelly and ketchup. Add Lil' Polska's. Heat thoroughly. Serve with toothpicks.
Sausage Spinach Strudel
Sausage Spinach Strudel
by: Susan Snee
1 lb ground Sausage
1 lb raw Mushrooms
1 chopped Green Bell Pepper
1 chopped Red Bell Pepper
1/4 cup chopped Onion
1 lb grated Swiss Cheese
1/2 cup Butter melted
1 pkg frozen Phyllo Dough
1 pkg frozen Spinach
Salt & Pepper to taste
Directions: Thaw frozen spinach. Brown sausage until well done. Saute' veggies in 1 TBSP butter until soft, add salt and pepper to taste, (add spinach -- toss). Saute sausage and veggies for 1 minute and add cheese until melted. Brush 1/2 of remaining butter onto phyllo dough, add sausage/spinach mixture at one end and roll dough until mixture is completely covered with dough. (Note: it is easier to lay phyllo dough on waxed paper or plastic wrap to assist with rolling.) Brush wrapped loaf with remaining butter. Bake in oven for 12-15 minutes or until crust is golden brown.
by: Susan Snee
1 lb ground Sausage
1 lb raw Mushrooms
1 chopped Green Bell Pepper
1 chopped Red Bell Pepper
1/4 cup chopped Onion
1 lb grated Swiss Cheese
1/2 cup Butter melted
1 pkg frozen Phyllo Dough
1 pkg frozen Spinach
Salt & Pepper to taste
Directions: Thaw frozen spinach. Brown sausage until well done. Saute' veggies in 1 TBSP butter until soft, add salt and pepper to taste, (add spinach -- toss). Saute sausage and veggies for 1 minute and add cheese until melted. Brush 1/2 of remaining butter onto phyllo dough, add sausage/spinach mixture at one end and roll dough until mixture is completely covered with dough. (Note: it is easier to lay phyllo dough on waxed paper or plastic wrap to assist with rolling.) Brush wrapped loaf with remaining butter. Bake in oven for 12-15 minutes or until crust is golden brown.
Bruschetta
Bruschetta
by: BreAnne Gilland Foster
5 Roma Tomatoes, diced
1 cup Olive Oil, more if needed
1 tsp Garlic Salt
1 tsp minced Garlic
1 tsp Parsley
1 tsp Oregano
1 tsp Basil
1 loaf Italian Bread
Directions: Combine tomatoes and olive oil in bowl (oil should barely cover tomatoes , add more if necessary) Add spices. Add additional garlic to taste. Serve over thinly sliced toasted bread.
by: BreAnne Gilland Foster
5 Roma Tomatoes, diced
1 cup Olive Oil, more if needed
1 tsp Garlic Salt
1 tsp minced Garlic
1 tsp Parsley
1 tsp Oregano
1 tsp Basil
1 loaf Italian Bread
Directions: Combine tomatoes and olive oil in bowl (oil should barely cover tomatoes , add more if necessary) Add spices. Add additional garlic to taste. Serve over thinly sliced toasted bread.
Crab Rangoon
Crab Rangoon
by: Claudia Soholt
1 - 8oz pkg Cream Cheese
1 cup Imitation Crab
1 pkg Wonton Wrappers
Directions: Mix cream cheese with imitation crab. Put 1 tsp in center of wonton wrapper. Moisten edges of wrapper with water and pull up and seal edges. Deep fry until light brown. Serve with sweet and sour sauce or spicy mustard sauce.
by: Claudia Soholt
1 - 8oz pkg Cream Cheese
1 cup Imitation Crab
1 pkg Wonton Wrappers
Directions: Mix cream cheese with imitation crab. Put 1 tsp in center of wonton wrapper. Moisten edges of wrapper with water and pull up and seal edges. Deep fry until light brown. Serve with sweet and sour sauce or spicy mustard sauce.
Jalapeno Poppers
Jalapeno Poppers
by: Dinnene Jensen
Fresh Jalapeno Peppers
Cream Cheese - - softened
Jimmy Dean Sausage
Saltine Crackers -- crushed fine
Slice peppers lengthwise and clean out seeds and stems. Fill halves with cream cheese, cover entire pepper with sausage. Roll in cracker crumbs. Place on cookie sheet and bake at 350 degrees for 30-45 minutes or until sausage is cooked through.
by: Dinnene Jensen
Fresh Jalapeno Peppers
Cream Cheese - - softened
Jimmy Dean Sausage
Saltine Crackers -- crushed fine
Slice peppers lengthwise and clean out seeds and stems. Fill halves with cream cheese, cover entire pepper with sausage. Roll in cracker crumbs. Place on cookie sheet and bake at 350 degrees for 30-45 minutes or until sausage is cooked through.
Cheese Ball
Cheese Ball
by: Julie Olsen (Dinnene's Sister)
2 - 8oz pkg. Cream Cheese
1- 8 oz Crushed Pineapple, drained
2 cups Pecans, finely chopped
1 Green Bell Pepper, chopped
1 tbsp Garlic Salt
2 tbsp minced Onion
Soften Cream Cheese, gradually stir in , 1 cup pecans and the rest of the ingredients. Shape into a ball then roll in the other 1 cup of pecans. Wrap in plastic wrap and refrigerate. Serve with crackers.
Note: For a festive look, roll in a mixture of chopped pecans, and parsley flakes. Garnish with a cherry.
by: Julie Olsen (Dinnene's Sister)
2 - 8oz pkg. Cream Cheese
1- 8 oz Crushed Pineapple, drained
2 cups Pecans, finely chopped
1 Green Bell Pepper, chopped
1 tbsp Garlic Salt
2 tbsp minced Onion
Soften Cream Cheese, gradually stir in , 1 cup pecans and the rest of the ingredients. Shape into a ball then roll in the other 1 cup of pecans. Wrap in plastic wrap and refrigerate. Serve with crackers.
Note: For a festive look, roll in a mixture of chopped pecans, and parsley flakes. Garnish with a cherry.
Black Bean Dip
Black Bean Dip
by: Teresa Farr
1 can drained rinsed Black Beans
2 cups thick Salsa (medium or mild)
1/2 cup chopped Green Onions
1/4 tsp Cumin
1/2 tsp crushed Garlic
1 chopped Avocado (ripe)
Mix well and serve with corn chips.
by: Teresa Farr
1 can drained rinsed Black Beans
2 cups thick Salsa (medium or mild)
1/2 cup chopped Green Onions
1/4 tsp Cumin
1/2 tsp crushed Garlic
1 chopped Avocado (ripe)
Mix well and serve with corn chips.
Spinach Artichoke Dip
Spinach Artichoke Dip
by: Chantele Gray
14 oz can Artichoke hearts, drained and chopped
10 oz pkg Frozen chopped Spinach, thawed, drained, & press out liquid with paper towels
1 1/2 pkg Cream Cheese (12 oz total)
1 cup Mayonnaise
1 cup grated or shredded Parmesan Cheese
4 tsp bottled Mince Garlic
1/4 cup Milk
1 Tbsp Olive Oil
1/2 tsp Salt
3 dashes Hot Pepper Sauce
Directions: Drain artichoke hearts and spinach. Press out excess liquid. Combine all other ingredients in a sauce pan over low heat until cheese is melted. Stir in spinach and artichokes. Put in baking dish and heat for 25 minutes at 350 degrees. Serve hot or cold with bread, chips or crackers.
by: Chantele Gray
14 oz can Artichoke hearts, drained and chopped
10 oz pkg Frozen chopped Spinach, thawed, drained, & press out liquid with paper towels
1 1/2 pkg Cream Cheese (12 oz total)
1 cup Mayonnaise
1 cup grated or shredded Parmesan Cheese
4 tsp bottled Mince Garlic
1/4 cup Milk
1 Tbsp Olive Oil
1/2 tsp Salt
3 dashes Hot Pepper Sauce
Directions: Drain artichoke hearts and spinach. Press out excess liquid. Combine all other ingredients in a sauce pan over low heat until cheese is melted. Stir in spinach and artichokes. Put in baking dish and heat for 25 minutes at 350 degrees. Serve hot or cold with bread, chips or crackers.
Layered Bean Dip
Layered Bean Dip
by: Shelly Reber
3 medium ripe Avocados
2 Tbsp Lemon Juice
1/2 tsp Salt
1/4 tsp Pepper
1 cup (8oz) Dairy Sour Cream
1/2 cup Mayonnaise
1 pkg Taco Seasoning Mix ***
1 small can Refried Beans
3 Green Onions, chopped
2 medium Tomatoes, chopped
1 small can Olives, chopped
3 oz Cheddar Cheese
Directions: Peel and mash avocados. Add lemon juice, salt, and pepper; set aside. Combine sour cream, mayonnaise and seasoning; set aside. To assemble, spread beans in 8x11 pan. Top with avocado mixture, Spread sour cream and sprinkle with olives, onions and tomatoes. Top with grated cheese.
***May use 3/4 tsp chili powder, 1/2 tsp onion salt and 1/2 tsp garlic salt instead of taco mix.
by: Shelly Reber
3 medium ripe Avocados
2 Tbsp Lemon Juice
1/2 tsp Salt
1/4 tsp Pepper
1 cup (8oz) Dairy Sour Cream
1/2 cup Mayonnaise
1 pkg Taco Seasoning Mix ***
1 small can Refried Beans
3 Green Onions, chopped
2 medium Tomatoes, chopped
1 small can Olives, chopped
3 oz Cheddar Cheese
Directions: Peel and mash avocados. Add lemon juice, salt, and pepper; set aside. Combine sour cream, mayonnaise and seasoning; set aside. To assemble, spread beans in 8x11 pan. Top with avocado mixture, Spread sour cream and sprinkle with olives, onions and tomatoes. Top with grated cheese.
***May use 3/4 tsp chili powder, 1/2 tsp onion salt and 1/2 tsp garlic salt instead of taco mix.
Cheesy Salsa Dip
Cheesy Salsa Dip by: Jean Johnson
1 lb Ground Beef
2 cans Cheddar Cheese Soup
1 bottle Salsa (I use Pace Medium)
Directions: Fry hamburger until it is crisp and then drain. Mix the soup and salsa in with the hamburger and heat. Then serve with tortilla chips.
1 lb Ground Beef
2 cans Cheddar Cheese Soup
1 bottle Salsa (I use Pace Medium)
Directions: Fry hamburger until it is crisp and then drain. Mix the soup and salsa in with the hamburger and heat. Then serve with tortilla chips.
Hot Crab & Artichoke Dip
Hot Crab & Artichoke Dip
by: Phillis Huss
8 oz Flake Crab
8 oz softened Cream Cheese
1 Cup Mayonnaise
1/3 cup chopped Onion
1 can Artichoke Hearts, drained and chopped
3/4 cup Parmesan Cheese
Directions: Blend cream cheese, and mayonnaise until smooth. Combine remaining ingredients. Place in a glass pie plate and bake at 375 degrees for 15 - 18 minutes or until hot and slightly browned. Serve with crackers.
by: Phillis Huss
8 oz Flake Crab
8 oz softened Cream Cheese
1 Cup Mayonnaise
1/3 cup chopped Onion
1 can Artichoke Hearts, drained and chopped
3/4 cup Parmesan Cheese
Directions: Blend cream cheese, and mayonnaise until smooth. Combine remaining ingredients. Place in a glass pie plate and bake at 375 degrees for 15 - 18 minutes or until hot and slightly browned. Serve with crackers.
Fresh Salsa
Fresh Salsa
by: Sharon Smith
2 small cans whole pealed tomatoes
1 bundle cilantro (leaves only)
1 bundle green onions
4 yellow peppers (jalapeno)
Take stems off peppers and broil til brown. Take most of the seeds out of the peppers if you like it mild.
1 Tbsp Cumin
1 tsp Garlic Salt
1/2 tsp Salt
Blend in blender.
by: Sharon Smith
2 small cans whole pealed tomatoes
1 bundle cilantro (leaves only)
1 bundle green onions
4 yellow peppers (jalapeno)
Take stems off peppers and broil til brown. Take most of the seeds out of the peppers if you like it mild.
1 Tbsp Cumin
1 tsp Garlic Salt
1/2 tsp Salt
Blend in blender.
Stuffed Mushrooms
Stuffed Mushrooms
by: Suzette Pulsipher
24 Med Mushrooms
1/4 cup Green Onions - chopped
1 Tbsp Butter
2 Tbsp Flour
1/4 tsp Marjoram
dash of Pepper
1/2 cup Cooked Ham, diced
1 Tbsp Parsley, chopped
2 Tbsp Butter
Directions: Remove stems from mushrooms and chop. Cook with onions in butter. Blend in flour, marjoram and pepper. Add 1/4 cup water and cook until thick. Stir in ham and parsley. Put filling back into mushroom caps. Dot with remaining butter. Broil 15-20 minutes on a piece of foil.
by: Suzette Pulsipher
24 Med Mushrooms
1/4 cup Green Onions - chopped
1 Tbsp Butter
2 Tbsp Flour
1/4 tsp Marjoram
dash of Pepper
1/2 cup Cooked Ham, diced
1 Tbsp Parsley, chopped
2 Tbsp Butter
Directions: Remove stems from mushrooms and chop. Cook with onions in butter. Blend in flour, marjoram and pepper. Add 1/4 cup water and cook until thick. Stir in ham and parsley. Put filling back into mushroom caps. Dot with remaining butter. Broil 15-20 minutes on a piece of foil.
Cheese Ball
Cheese Ball
by: Jeri Richards
2 - 8oz pkg Cream Cheese
1/2 cup Mayonnaise
1/2 cup Parmesan Cheese
10 slices Bacon, cooked and crumbled
1/4 cup Green Onions, finely chopped
1/4 cup Green Pepper, finely chopped
Directions: Combine cream cheese and mayonnaise until well blended. Add remaining ingredients and mix well. Chill. Serve with crackers.
by: Jeri Richards
2 - 8oz pkg Cream Cheese
1/2 cup Mayonnaise
1/2 cup Parmesan Cheese
10 slices Bacon, cooked and crumbled
1/4 cup Green Onions, finely chopped
1/4 cup Green Pepper, finely chopped
Directions: Combine cream cheese and mayonnaise until well blended. Add remaining ingredients and mix well. Chill. Serve with crackers.
Pomegranate & Citrus Broccoli Salad
Pomegranate & Citrus Broccoli Salad
by: Fran Pinkston
1/2 cup Mayonnaise
1/4 cup Orange Juice
1 tsp Sugar
1/2 tsp Salt
Dash of Pepper
3 cups coarsely chopped Broccoli Florets (about 8 oz)
1 medium Orange, peeled, cut into bite-sized chunks, about 1 cup
3/4 cup Pomegranate seeds [from one pomegranate] ore sweetened dried cranberries
1/3 cup roasted, salted Sunflower Seeds
2 tbsp diced Red Onion
Directions:
1- In a large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper
2- Add remaining ingredients; toss until well coated. Store covered in refrigerator.
by: Fran Pinkston
1/2 cup Mayonnaise
1/4 cup Orange Juice
1 tsp Sugar
1/2 tsp Salt
Dash of Pepper
3 cups coarsely chopped Broccoli Florets (about 8 oz)
1 medium Orange, peeled, cut into bite-sized chunks, about 1 cup
3/4 cup Pomegranate seeds [from one pomegranate] ore sweetened dried cranberries
1/3 cup roasted, salted Sunflower Seeds
2 tbsp diced Red Onion
Directions:
1- In a large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper
2- Add remaining ingredients; toss until well coated. Store covered in refrigerator.
Frozen Pineapple Salad
Frozen Pineapple Salad
by: Julie Olsen (Dinnene Jensen's Sister)
2 cups sour cream
2 tbsp lemon juice
3/4 cup sugar
1/8 tsp salt
1 - 9oz can, crushed well drained pineapple
1/4 cup chopped maraschino cherries
1/4 cup chopped walnuts
1 banana sliced
Directions: Mix sour cream, lemon juice, sugar and salt. Add remaining ingredients and blend. Pour into medium sized muffin tins which have been lined with paper cups. Freeze until firm. Remove the papers to serve. Makes 12 servings.
by: Julie Olsen (Dinnene Jensen's Sister)
2 cups sour cream
2 tbsp lemon juice
3/4 cup sugar
1/8 tsp salt
1 - 9oz can, crushed well drained pineapple
1/4 cup chopped maraschino cherries
1/4 cup chopped walnuts
1 banana sliced
Directions: Mix sour cream, lemon juice, sugar and salt. Add remaining ingredients and blend. Pour into medium sized muffin tins which have been lined with paper cups. Freeze until firm. Remove the papers to serve. Makes 12 servings.
Chicken Salad
Chicken Salad
by: Shirley Wagner
2 cups diced cooked chicken
1/2 cup slivered almonds
1 cup finely chopped celery
1 cup pineapple chunks, drained
1 cup green seedless grapes
Mix together and add dressing just before serving
Dressing:
1/4 cup apple cider vinegar
2/3 cup mayonnaise
3/4 tsp dry mustard
Shake of salt
Mix well and add only enough to moisten salad good. Make 9 - 1 cup servings.
by: Shirley Wagner
2 cups diced cooked chicken
1/2 cup slivered almonds
1 cup finely chopped celery
1 cup pineapple chunks, drained
1 cup green seedless grapes
Mix together and add dressing just before serving
Dressing:
1/4 cup apple cider vinegar
2/3 cup mayonnaise
3/4 tsp dry mustard
Shake of salt
Mix well and add only enough to moisten salad good. Make 9 - 1 cup servings.
Chicken, Avacado & Grapefruit Salad
Chicken, Avocado & Grapefruit Salad
by: Susan Snee
Chicken:
1 lb boneless, skinless chicken breasts
1 tsp Citrus and Basil Rub
1 tsp Olive Oil
Dressing and Salad:
2 lg ruby red grapefruit
1 tbsp orange marmalade
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
4-6 radishes
1 firm, ripe avocado
1 bag (6oz) fresh baby spinach greens
1/2 cup sliced red onion
1/2 cup sliced almonds
Directions:
1- For chicken, combine ingredients. Heat skillet over medium heat for 5 minutes. Cook chicken until completely done. Remove from skillet and let cool.
2- For dressing, 1 tsp grapefruit zest. Cut grapefruit in half. Juice Grapefruit: to measure 1/4 cup of juice. Combine grapefruit juice, marmalade, oil, salt and pepper. Peep remaining grapefruit. Separate sections and cut each on in half.
3- For salad, slice radishes, peel and slice avocado, cut chicken into strips, wash spinach and place onto plate or bowl. Top with sliced chicken grapefruit, radishes, avocado, almonds and onion. Pour dressing over salad , toss gently.
by: Susan Snee
Chicken:
1 lb boneless, skinless chicken breasts
1 tsp Citrus and Basil Rub
1 tsp Olive Oil
Dressing and Salad:
2 lg ruby red grapefruit
1 tbsp orange marmalade
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
4-6 radishes
1 firm, ripe avocado
1 bag (6oz) fresh baby spinach greens
1/2 cup sliced red onion
1/2 cup sliced almonds
Directions:
1- For chicken, combine ingredients. Heat skillet over medium heat for 5 minutes. Cook chicken until completely done. Remove from skillet and let cool.
2- For dressing, 1 tsp grapefruit zest. Cut grapefruit in half. Juice Grapefruit: to measure 1/4 cup of juice. Combine grapefruit juice, marmalade, oil, salt and pepper. Peep remaining grapefruit. Separate sections and cut each on in half.
3- For salad, slice radishes, peel and slice avocado, cut chicken into strips, wash spinach and place onto plate or bowl. Top with sliced chicken grapefruit, radishes, avocado, almonds and onion. Pour dressing over salad , toss gently.
Spinach Salad
Spinach Salad
by: Corrine Keller
2 bunches red leaf lettuce
1 bunch spinach
1 red onion sliced
1 cup sliced mushrooms
1 cup shredded mozzarella
1 lb cooked, crumbled bacon
Stick pretzels broken in half and served on the side.
Dressing:
2/3 cup cider vinegar
2 tsp poppy seeds
2 tsp salt
1 cup olive oil
2 tsp mustard
1 1/4 cup sugar
the white of one green onion
Blend well. Pour over salad just before serving.
by: Corrine Keller
2 bunches red leaf lettuce
1 bunch spinach
1 red onion sliced
1 cup sliced mushrooms
1 cup shredded mozzarella
1 lb cooked, crumbled bacon
Stick pretzels broken in half and served on the side.
Dressing:
2/3 cup cider vinegar
2 tsp poppy seeds
2 tsp salt
1 cup olive oil
2 tsp mustard
1 1/4 cup sugar
the white of one green onion
Blend well. Pour over salad just before serving.
Wilted Spinach Salad
Wilted Spinach Salad
by: Claudia Soholt
8 cups torn fresh spinach or leaf lettuce (about 10 oz)
1/4 cup sliced green onion
Pepper
3 slices bacon
1 tbsp White wine vinegar
2 tsp lemon juice
1-2 tsp sugar (to taste)
dash salt
1 Hard cooked egg, chopped
Directions: Place torn spinach or lettuce in a large bowl; add the sliced green onion. Sprinkle a generous amount of pepper over the torn greens. Cut uncooked bacon into small pieces. in skillet cook bacon till crisp. Do not drain off drippings. Stir in the vinegar, lemon juice, sugar and salt. Remove skillet fro heat: add torn greens and green onions. Toss gently till well coated. Turn into a serving dish. Top with the chopped hard cooked egg and serve immediately.
by: Claudia Soholt
8 cups torn fresh spinach or leaf lettuce (about 10 oz)
1/4 cup sliced green onion
Pepper
3 slices bacon
1 tbsp White wine vinegar
2 tsp lemon juice
1-2 tsp sugar (to taste)
dash salt
1 Hard cooked egg, chopped
Directions: Place torn spinach or lettuce in a large bowl; add the sliced green onion. Sprinkle a generous amount of pepper over the torn greens. Cut uncooked bacon into small pieces. in skillet cook bacon till crisp. Do not drain off drippings. Stir in the vinegar, lemon juice, sugar and salt. Remove skillet fro heat: add torn greens and green onions. Toss gently till well coated. Turn into a serving dish. Top with the chopped hard cooked egg and serve immediately.
Berry Mandarin Tossed Salad
Berry Mandarin Tossed Salad
by: Jeri Richards
Dressing:
1/4 cup Sugar
2 tbsp Cider Vinegar
2 tbsp honey
1 1/4 tsp lemon juice
1/2 tsp paprika
1/2 tsp dry mustard
1/2 tsp grated onion
1/4 tsp celery seed
dash of salt
1/3 cup oil
Directions: mix together all but oin in 2 cup glass measuring cup. Microwave 1 1/2 -2 minutes, until sugar is dissolved. Whisk in oil. Refrigerate until ready to serve.
Salad:
8 cups torn greens
2 cups strawberries, sliced
1 can mandarin oranges, drained
1 medium sweet onion, sliced
1/3 cup toasted almonds
4 bacon strips, cooked and crumbled
Directions: Mix together, toss with dressing just before serving.
by: Jeri Richards
Dressing:
1/4 cup Sugar
2 tbsp Cider Vinegar
2 tbsp honey
1 1/4 tsp lemon juice
1/2 tsp paprika
1/2 tsp dry mustard
1/2 tsp grated onion
1/4 tsp celery seed
dash of salt
1/3 cup oil
Directions: mix together all but oin in 2 cup glass measuring cup. Microwave 1 1/2 -2 minutes, until sugar is dissolved. Whisk in oil. Refrigerate until ready to serve.
Salad:
8 cups torn greens
2 cups strawberries, sliced
1 can mandarin oranges, drained
1 medium sweet onion, sliced
1/3 cup toasted almonds
4 bacon strips, cooked and crumbled
Directions: Mix together, toss with dressing just before serving.
Cookie Salad
Cookie Salad
by: Dinnene Jensen
1 small pkg Instant Vanilla Pudding
1 cup buttermilk
Mix with mixer
Stir in:
1- 16 oz carton of Cool Whip or 2 cups Whipped Cream
Add:
1 can Chunk Pineapple -- drained
1 can Mandarin Oranges -- drained
1 can Fruit Cocktail -- drained
Stir in broken shortbread cookies just before serving. (Keebler's Sandies are good.)
by: Dinnene Jensen
1 small pkg Instant Vanilla Pudding
1 cup buttermilk
Mix with mixer
Stir in:
1- 16 oz carton of Cool Whip or 2 cups Whipped Cream
Add:
1 can Chunk Pineapple -- drained
1 can Mandarin Oranges -- drained
1 can Fruit Cocktail -- drained
Stir in broken shortbread cookies just before serving. (Keebler's Sandies are good.)
Ramen Noodle Salad
Ramen Noodle Salad
by: Teresa Farr
1/3 cup Sunflower Seeds
1/3 cup Slivered Almonds, toasted
1 bunch Green Onions
1 bag prepared Coleslaw Mix
2 pkg Ramen Noodles
Crumble the dry Ramen noodles and combine with the above ingredients
Dressing:
1/3 cup Sugar
1/3 cup Oil
1/3 cup Rice Vinegar
Seasoning packets from Noodles
Mix well and combine with the rest of the ingredients. Chill for 2 hours before serving.
by: Teresa Farr
1/3 cup Sunflower Seeds
1/3 cup Slivered Almonds, toasted
1 bunch Green Onions
1 bag prepared Coleslaw Mix
2 pkg Ramen Noodles
Crumble the dry Ramen noodles and combine with the above ingredients
Dressing:
1/3 cup Sugar
1/3 cup Oil
1/3 cup Rice Vinegar
Seasoning packets from Noodles
Mix well and combine with the rest of the ingredients. Chill for 2 hours before serving.
Jen's Blackberry Salad
Jen's Blackberry Salad
by: Jennifer Blaine
1 pkg Baby Greens
1 large Pear or Apple (chopped)
1 pint Fresh Blackberries
1/2 cup to 1 cup sliced Almonds or nuts of choice
1/2 cup to 1 cup Feta Cheese crumbled
Mix all together and serve with you favorite vinaigrette dressing.
by: Jennifer Blaine
1 pkg Baby Greens
1 large Pear or Apple (chopped)
1 pint Fresh Blackberries
1/2 cup to 1 cup sliced Almonds or nuts of choice
1/2 cup to 1 cup Feta Cheese crumbled
Mix all together and serve with you favorite vinaigrette dressing.
Orange Supreme
Orange Supreme
by: Sharon Smith
1 small pkg Orange Jello
1 small pkg Vanilla Pudding
1 small pkg Tapioca Pudding
Directions: Mix 2 3/4 cups water with above. Bring to a boil and cook 4 minutes or until thickened. Cool, add 1 large can crushed pineapple (drained), 1 can mandarin oranges (drained), 8 oz cool whip -- Refrigerate until firm.
by: Sharon Smith
1 small pkg Orange Jello
1 small pkg Vanilla Pudding
1 small pkg Tapioca Pudding
Directions: Mix 2 3/4 cups water with above. Bring to a boil and cook 4 minutes or until thickened. Cool, add 1 large can crushed pineapple (drained), 1 can mandarin oranges (drained), 8 oz cool whip -- Refrigerate until firm.
Jennifer's Chicken Salad
Jennifer's Chicken Salad
by: Jennifer Rhodes
1 cup celery
1 cup shredded carrots
3 cups chicken breast
1/2 cup chopped onion
1 cup miracle whip
1/2 pint whip cream (not whipped)
1 tsp salt
Mix together and chill. Before serving add 7 oz shoestring potatoes
by: Jennifer Rhodes
1 cup celery
1 cup shredded carrots
3 cups chicken breast
1/2 cup chopped onion
1 cup miracle whip
1/2 pint whip cream (not whipped)
1 tsp salt
Mix together and chill. Before serving add 7 oz shoestring potatoes
Broccoli Salad
Broccoli Salad
by: Melanie Hill
2 medium bunches of Broccoli
8 slices of fried crisp Bacon -- crumbled
1/2 cup chopped onion
1/4 cup raisins
1/4 cup sunflower seeds
Mix together pour over other ingredients
1 cup salad dressing
3 tbsp vinegar
1/4 cup sugar
by: Melanie Hill
2 medium bunches of Broccoli
8 slices of fried crisp Bacon -- crumbled
1/2 cup chopped onion
1/4 cup raisins
1/4 cup sunflower seeds
Mix together pour over other ingredients
1 cup salad dressing
3 tbsp vinegar
1/4 cup sugar
Cauliflower & Broccoli Salad
Cauliflower & Broccoli Salad
by: Heidi Redington
Toss Together:
1 lb Fried Bacon Crumbled
1 Head Cauliflower
1 Head Broccoli
1 Cup Mozzarella Cheese
Dressing
2 cups Mayonnaise
1/2 cup Parmesan Cheese
1/4 cup Sugar
2 Tbsp Vinegar
1/4 tsp Salt
by: Heidi Redington
Toss Together:
1 lb Fried Bacon Crumbled
1 Head Cauliflower
1 Head Broccoli
1 Cup Mozzarella Cheese
Dressing
2 cups Mayonnaise
1/2 cup Parmesan Cheese
1/4 cup Sugar
2 Tbsp Vinegar
1/4 tsp Salt
Texas Brownies
Texas Brownies
by: Dinnene Jensen
Mix Together:
2 Cups Sugar
2 Cups Flour
1 Tsp Salt
Bring to a boil and mix with flour mixture
1 Cube Butter
1/2 Cup Shortening
4 Tbsp Cocoa
1 Cup Water
Beat into cocoa mixture
1/2 Cup Buttermilk
2 Eggs
1 tsp Soda
1 tsp Vanilla
Directions: Pour onto large cookie sheet and bake 20 minutes at 400 degrees. Making frosting while baking and frost while hot.
Frosting:
Bring to boil:
1 cube Butter
4 Tbsp Cocoa
5 Tbsp Buttermilk
Boil 3 minutes then add 1 box (1 lb) powdered sugar. Beat well. Add 1 tsp Vanilla and nuts if desired. Spread over hot brownies and cut into squares.
by: Dinnene Jensen
Mix Together:
2 Cups Sugar
2 Cups Flour
1 Tsp Salt
Bring to a boil and mix with flour mixture
1 Cube Butter
1/2 Cup Shortening
4 Tbsp Cocoa
1 Cup Water
Beat into cocoa mixture
1/2 Cup Buttermilk
2 Eggs
1 tsp Soda
1 tsp Vanilla
Directions: Pour onto large cookie sheet and bake 20 minutes at 400 degrees. Making frosting while baking and frost while hot.
Frosting:
Bring to boil:
1 cube Butter
4 Tbsp Cocoa
5 Tbsp Buttermilk
Boil 3 minutes then add 1 box (1 lb) powdered sugar. Beat well. Add 1 tsp Vanilla and nuts if desired. Spread over hot brownies and cut into squares.
Frozen Raspberry Delight
Frozen Raspberry Delight
by: Janice Johnson
Cookie Crumb Crust
1/2 c Butter (melted)
1/4 c Brown Sugar
1 c Flour
1 c chopped Nuts
Mix together, spread on cookie sheet. Bake at 350 degrees approx. 15 minutes. Stir once. Let cool.
Filling
1 - 10 oz pkg Frozen Raspberries
2 Eggs
1 c Sugar
In large bowl mix together. Beat at high speed 15-20 minutes
1/2 pint Whipping Cream
Whip and fold into raspberry minture. (I use a carton of Cool Whip)
Directions: Spread bottom of 13x9 pan with 1/2 cookie crumb crust. Fill will raspberry mixture filling. Top with remaining 1/2 crumbs. Freeze at least 2 hours. (Note: glass pan works best, if using a metal pan, line with wax paper.)
by: Janice Johnson
Cookie Crumb Crust
1/2 c Butter (melted)
1/4 c Brown Sugar
1 c Flour
1 c chopped Nuts
Mix together, spread on cookie sheet. Bake at 350 degrees approx. 15 minutes. Stir once. Let cool.
Filling
1 - 10 oz pkg Frozen Raspberries
2 Eggs
1 c Sugar
In large bowl mix together. Beat at high speed 15-20 minutes
1/2 pint Whipping Cream
Whip and fold into raspberry minture. (I use a carton of Cool Whip)
Directions: Spread bottom of 13x9 pan with 1/2 cookie crumb crust. Fill will raspberry mixture filling. Top with remaining 1/2 crumbs. Freeze at least 2 hours. (Note: glass pan works best, if using a metal pan, line with wax paper.)
Saturday, August 9, 2008
Brownies
Brownies
by: JoAnn Jeppsen
1 1/2 cup Butter
8 Eggs
4 tsp Vanilla
1/2 cup Cocoa
4 Cups Sugar
1 tsp Salt
4 Cups Flour
Chopped Walnuts (Optional)
Bake at 350 degrees for 35 to 40 minutes. While hot cove with miniature marshmallows and return to oven until melted. (Watch close while melting so it doesn't burn) When cool, ice with chocolate frosting and if desired sprinkle with more chopped walnuts.
by: JoAnn Jeppsen
1 1/2 cup Butter
8 Eggs
4 tsp Vanilla
1/2 cup Cocoa
4 Cups Sugar
1 tsp Salt
4 Cups Flour
Chopped Walnuts (Optional)
Bake at 350 degrees for 35 to 40 minutes. While hot cove with miniature marshmallows and return to oven until melted. (Watch close while melting so it doesn't burn) When cool, ice with chocolate frosting and if desired sprinkle with more chopped walnuts.
Krispie Peanut Butter Bars
Krispie Peanut Butter Bars
by: Shirley Chase
1 Cup Sugar
1 Cup Light Corn Syrup
1 Cup Creamy Peanut Butter
5 Cups Rice Krispie Cereal
Topping
12 oz bag Chocolate Chips
6 oz bag Butterscotch Chips
Mix sugar and corn syrup in sauce pan. Bring to a boil and remove from heat. Stir in peanut butter. Add cereal and mix well. Put in buttered 9X13 pan. Let cool. Melt chips and pour over the tip. Cut when the topping is firm.
by: Shirley Chase
1 Cup Sugar
1 Cup Light Corn Syrup
1 Cup Creamy Peanut Butter
5 Cups Rice Krispie Cereal
Topping
12 oz bag Chocolate Chips
6 oz bag Butterscotch Chips
Mix sugar and corn syrup in sauce pan. Bring to a boil and remove from heat. Stir in peanut butter. Add cereal and mix well. Put in buttered 9X13 pan. Let cool. Melt chips and pour over the tip. Cut when the topping is firm.
Chocolate Chip Cookies
Chocolate Chip Cookies
by: Heidi Redington
3/4 Cup Shortening
1/4 Cup Peanut Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
Cream above together.
Add:
2 Eggs
1 tsp Soda
1 tsp Salt
1 tsp Vanilla
2 1/4 Cups Flour
12 oz pkg Chocolate Chips
Mix together. Bake 10-12 minutes at 375 degrees.
by: Heidi Redington
3/4 Cup Shortening
1/4 Cup Peanut Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
Cream above together.
Add:
2 Eggs
1 tsp Soda
1 tsp Salt
1 tsp Vanilla
2 1/4 Cups Flour
12 oz pkg Chocolate Chips
Mix together. Bake 10-12 minutes at 375 degrees.
Picnic Cake
Picnic Cake
by: Dinnene Jensen
1 Cup Dates, chopped
1 1/2 cup Boiling Water
1 tsp Soda
1 cup Sugar
3/4 Cup Shortening
2 Eggs
2 Cups Flour
1 Tsp Cinnamon
1/2 tsp Salt
1 Tsp Vanilla
1/2 cup Nuts, chopped
1/2 cup Brown Sugar
1/2 cup Butterscotch or Chocolate Chips (mini)
Directions: Add dates and soda to boiling water and set aside to cool. Cream together shortening and sugar. Add eggs. Sift together flour, cinnamon and salt then add to sugar mixture. Blend in dates and mix well. Add vanilla and nuts. Pour into greased and floured 13"X9" pan. Sprinkle with brown sugar and chocolate chips. Bake at 350 degrees for 40 minutes.
by: Dinnene Jensen
1 Cup Dates, chopped
1 1/2 cup Boiling Water
1 tsp Soda
1 cup Sugar
3/4 Cup Shortening
2 Eggs
2 Cups Flour
1 Tsp Cinnamon
1/2 tsp Salt
1 Tsp Vanilla
1/2 cup Nuts, chopped
1/2 cup Brown Sugar
1/2 cup Butterscotch or Chocolate Chips (mini)
Directions: Add dates and soda to boiling water and set aside to cool. Cream together shortening and sugar. Add eggs. Sift together flour, cinnamon and salt then add to sugar mixture. Blend in dates and mix well. Add vanilla and nuts. Pour into greased and floured 13"X9" pan. Sprinkle with brown sugar and chocolate chips. Bake at 350 degrees for 40 minutes.
Yummy Cereal Treat
Yummy Cereal Treat
by: Randa Wilson
1/2 box Golden Graham Cereal
1/2 box Rice Checks Cereal
2 Cups Coconut
1 Cup Slivered Almonds
Mix together
3/4 Cup Butter
1 Cup Light Karo Syrup
1 Cup Sugar
Melt butter, stir in syrup and sugar. Bring to a boil, boil for two minutes. Pour over dry ingredients and mix well.
by: Randa Wilson
1/2 box Golden Graham Cereal
1/2 box Rice Checks Cereal
2 Cups Coconut
1 Cup Slivered Almonds
Mix together
3/4 Cup Butter
1 Cup Light Karo Syrup
1 Cup Sugar
Melt butter, stir in syrup and sugar. Bring to a boil, boil for two minutes. Pour over dry ingredients and mix well.
Fruit Dip
Fruit Dip
by: Jennifer Rhodes
1 container of Strawberry Cream Cheese
1 small Marshmallow Cream
Mix and serve with favorite fruit.
by: Jennifer Rhodes
1 container of Strawberry Cream Cheese
1 small Marshmallow Cream
Mix and serve with favorite fruit.
Bean Salad
Bean Salad
by: Fran Pinkston
1-2 15 oz cans green beans
1-2 15 oz cans kidney beans
1 15 oz can wax beans
1 15 oz can garbanzo beans
bell pepper to taste (at least 1/2 of a pepper) diced
onion to taste (at least 1/2 of a onion) diced
Dressing:
2/3 cup vinegar
1/2 cup sugar
1/2 cup oil
1 tsp salt
1/2 tsp pepper
Directions:
Mix all beans, onion, green pepper in bowl gently. Mix dressing ingredients in jar with tight fitting lid then pour over salad. Refrigerate for about 8-12 hrs to marinate. Gently stir once or twice to more evenly marinate if desired. You many want to double the dressing to better cover all the beans and vegetables.
by: Fran Pinkston
1-2 15 oz cans green beans
1-2 15 oz cans kidney beans
1 15 oz can wax beans
1 15 oz can garbanzo beans
bell pepper to taste (at least 1/2 of a pepper) diced
onion to taste (at least 1/2 of a onion) diced
Dressing:
2/3 cup vinegar
1/2 cup sugar
1/2 cup oil
1 tsp salt
1/2 tsp pepper
Directions:
Mix all beans, onion, green pepper in bowl gently. Mix dressing ingredients in jar with tight fitting lid then pour over salad. Refrigerate for about 8-12 hrs to marinate. Gently stir once or twice to more evenly marinate if desired. You many want to double the dressing to better cover all the beans and vegetables.
Claudia's Baked Beans
Claudia's Baked Beans
by: Claudia Soholt
4 16 oz cans beans liquid included (pork & beans, red kidney, pinto, lima etc)
1/2 lb bacon, cut up
1 cup brown sugar
1/4 cup vinegar
1 tbsp mustard (prepared)
1 tsp garlic salt
Bake at 350 degrees for 3 hours. Uncovered for the last 1/2 hour.
by: Claudia Soholt
4 16 oz cans beans liquid included (pork & beans, red kidney, pinto, lima etc)
1/2 lb bacon, cut up
1 cup brown sugar
1/4 cup vinegar
1 tbsp mustard (prepared)
1 tsp garlic salt
Bake at 350 degrees for 3 hours. Uncovered for the last 1/2 hour.
Shirley's Baked Beans
Shirley's Baked Beans
by: Shirley Wagner
1 1/2 lbs Lean Ground Beef -- browned
1 diced Onion
1/2 Green Pepper -- diced
2 cups Ketchup
4 tbsp Molasses
2 tbsp Brown Sugar
3 lg cans Van Camps Pork and Beans
Add cooked beef and all other ingredients. Mix and put in large baking dish. Bake at 350 degrees for 2 hours. Makes a lot.
by: Shirley Wagner
1 1/2 lbs Lean Ground Beef -- browned
1 diced Onion
1/2 Green Pepper -- diced
2 cups Ketchup
4 tbsp Molasses
2 tbsp Brown Sugar
3 lg cans Van Camps Pork and Beans
Add cooked beef and all other ingredients. Mix and put in large baking dish. Bake at 350 degrees for 2 hours. Makes a lot.
Aebleskiver (Buttermilk Pancake Balls)
Aebleskiver (Buttermilk Pancake Balls)
by: Corrine Keller
2 Cups Buttermilk
2 Cups Flour
3 Eggs -- divided
1 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Baking Soda
2 Tbsp. Sugar
Beat egg yolks; add sugar, salt and milk. Sift together flour, soda and baking powder. Last add stiffly beaten egg whites. Bake in Monk's pan.
by: Corrine Keller
2 Cups Buttermilk
2 Cups Flour
3 Eggs -- divided
1 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Baking Soda
2 Tbsp. Sugar
Beat egg yolks; add sugar, salt and milk. Sift together flour, soda and baking powder. Last add stiffly beaten egg whites. Bake in Monk's pan.
Popcorn Wreath
Popcorn Wreath by: Sharon Smith
14 Cups Corn Pops
2 Cups Peanuts
4 Cups Colored Marshmallows
1 1/2 Cups Spice Gumdrops
Put In A Large Bowl
1 Cup Butter
1 1/2 Cups Sugar
1/2 Cup Corn Syrup
Put into a pand and cook to boiling. Boil for 3 minutes stirring constantly. Remove from heat and add 1 tsp. Vanilla. Pour over corn pop mix. Form into the shape of a Wreath if desired.
14 Cups Corn Pops
2 Cups Peanuts
4 Cups Colored Marshmallows
1 1/2 Cups Spice Gumdrops
Put In A Large Bowl
1 Cup Butter
1 1/2 Cups Sugar
1/2 Cup Corn Syrup
Put into a pand and cook to boiling. Boil for 3 minutes stirring constantly. Remove from heat and add 1 tsp. Vanilla. Pour over corn pop mix. Form into the shape of a Wreath if desired.
Soft Oreo Cookies
Soft Oreo Cookies
by Jeri Richards
2 boxes Devils Food Cake Mix
4 Eggs
3/4 cup Oil
Mix together (this is a thick dough). Roll into quarter sized balls and bake on ungreased cookie sheet for 8-10 minutes at 350 degrees.
Filling:
8 oz Cream Cheese, softened
3 cups Powdered Sugar
Beat together, spread between 2 chocolate cookies. Makes about 40 cookies
by Jeri Richards
2 boxes Devils Food Cake Mix
4 Eggs
3/4 cup Oil
Mix together (this is a thick dough). Roll into quarter sized balls and bake on ungreased cookie sheet for 8-10 minutes at 350 degrees.
Filling:
8 oz Cream Cheese, softened
3 cups Powdered Sugar
Beat together, spread between 2 chocolate cookies. Makes about 40 cookies
Yum Yum Lemon Salad
Yum Yum Lemon Salad
by: Shelly Reber
1 large can crushed Pineapple
2/3 cup Sugar
4 Tbsp Lemon Juice
1 large pkg Lemon Jello
1 cup Water
1 pint Whipping Cream or Small Cool Whip
2 cups finely grated Mild Cheddar Cheese
1/2 cup Walnuts or Pecans, chopped
In sauce pan mix together crushed pineapple, sugar and lemon juice. boil until slightly thickened. Add lemon jello and stir until dissolved. Add water and refrigerate until almost jelled. Then add whipped cream or cool whip, cheddar cheese and nuts. Mix together and chill until set. Cut into squares and serve.
by: Shelly Reber
1 large can crushed Pineapple
2/3 cup Sugar
4 Tbsp Lemon Juice
1 large pkg Lemon Jello
1 cup Water
1 pint Whipping Cream or Small Cool Whip
2 cups finely grated Mild Cheddar Cheese
1/2 cup Walnuts or Pecans, chopped
In sauce pan mix together crushed pineapple, sugar and lemon juice. boil until slightly thickened. Add lemon jello and stir until dissolved. Add water and refrigerate until almost jelled. Then add whipped cream or cool whip, cheddar cheese and nuts. Mix together and chill until set. Cut into squares and serve.
Broccoli and Cauliflower Salad
Broccoli and Cauliflower Salad
by: Shelly Reber
1 head Broccoli
1 head Cauliflower
1 pkg salted Sunflower Seeds
1 pkg salted Cashews
1 lb Bacon (cooked and crumbled)
Dressing:
1 cup Mayonnaise
1/2 cup Sugar
2 Tablespoons Cider Vinegar
Mix together dressing and pour over cup up vegetables, nuts and bacon mixture.
by: Shelly Reber
1 head Broccoli
1 head Cauliflower
1 pkg salted Sunflower Seeds
1 pkg salted Cashews
1 lb Bacon (cooked and crumbled)
Dressing:
1 cup Mayonnaise
1/2 cup Sugar
2 Tablespoons Cider Vinegar
Mix together dressing and pour over cup up vegetables, nuts and bacon mixture.
Cheese Biscuits
Cheese Biscuits
by: Susan Snee
Baking mix gets combined with Cheddar cheese, garlic, parsley, parmesan and milk to make these wonderfully easy biscuits.
Ingredients:
2 cups baking mix
2/3 cup milk
1/2 cup shredded Cheddar Cheese
1/4 cup Parmesan Cheese
1/4 cup Butter
1/2 tsp garlic powder
1 tsp dried Parsley
Directions: Preheat oven to 450 degrees. Stir together baking mix, milk and cheeses until soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake for 10 - 12 minutes or until the bottoms are lightly browned.
Melt butter and stir in garlic powder, and parsley flakes. Brush over warm biscuits.
by: Susan Snee
Baking mix gets combined with Cheddar cheese, garlic, parsley, parmesan and milk to make these wonderfully easy biscuits.
Ingredients:
2 cups baking mix
2/3 cup milk
1/2 cup shredded Cheddar Cheese
1/4 cup Parmesan Cheese
1/4 cup Butter
1/2 tsp garlic powder
1 tsp dried Parsley
Directions: Preheat oven to 450 degrees. Stir together baking mix, milk and cheeses until soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake for 10 - 12 minutes or until the bottoms are lightly browned.
Melt butter and stir in garlic powder, and parsley flakes. Brush over warm biscuits.
Five Minute Fudge
Five Minute Fudge
by: Annette Ward
Heat a big heavy pon on LOW heat.
Put in:
1 -12 oz. pkg semi sweet Chocolate Chips
3/4 of a 10 oz bag of Butterscotch Chips
1 can Eagle Brand Milk
1 tsp Vanilla
Keep stirring until melted (about 5 minutes)
Remove from heat and add nuts, currants or whatever you like.
by: Annette Ward
Heat a big heavy pon on LOW heat.
Put in:
1 -12 oz. pkg semi sweet Chocolate Chips
3/4 of a 10 oz bag of Butterscotch Chips
1 can Eagle Brand Milk
1 tsp Vanilla
Keep stirring until melted (about 5 minutes)
Remove from heat and add nuts, currants or whatever you like.
Cabbage Salad
Cabbage Salad
by: Annette Ward
Mix together:
3/4 cup vegetable oil
4 Tbsp sugar
2 tsp Accent salt
2 tsp salt
1/4 tsp pepper
4 Tbsp vinegar
Pour over:
1 head of cabbage -- chopped
1 onion -- finely chopped
1 green pepper -- chopped
Sprinkle Chow Mein Noodles on top
by: Annette Ward
Mix together:
3/4 cup vegetable oil
4 Tbsp sugar
2 tsp Accent salt
2 tsp salt
1/4 tsp pepper
4 Tbsp vinegar
Pour over:
1 head of cabbage -- chopped
1 onion -- finely chopped
1 green pepper -- chopped
Sprinkle Chow Mein Noodles on top
Friday, August 8, 2008
Krispy Crunch
Krispy Crunch
by: Annette Ward
Gently Mix:
10 cups Rice Chex Cereal
6 cups Rice Krispies Cereal
1 1/2 cups Sliced Almonds
2 cups Coconut
In Sauce Pan:
2 cups light Karo Syrup
2 cups Sugar
2 cubes Butter
Stir syrup and sugar together first and then add the butter. Stir until mixture comes to a boil and stop stirring. Boil for 3 minutes. DO NOT STIR DURING THIS TIME. Remove from heat and pour over cereal mixtures. Mix gently.
by: Annette Ward
Gently Mix:
10 cups Rice Chex Cereal
6 cups Rice Krispies Cereal
1 1/2 cups Sliced Almonds
2 cups Coconut
In Sauce Pan:
2 cups light Karo Syrup
2 cups Sugar
2 cubes Butter
Stir syrup and sugar together first and then add the butter. Stir until mixture comes to a boil and stop stirring. Boil for 3 minutes. DO NOT STIR DURING THIS TIME. Remove from heat and pour over cereal mixtures. Mix gently.
Wednesday, August 6, 2008
Peanut Butter Bars
Peanut Butter Bars
by: Shelly Reber
1 cup Butter
1 cup Sugar
1 cup Brown Sugar
3 Eggs
1 cup Peanut Butter
1 TBSP Vanilla
1 1/2 TSP Baking Soda
3/4 TSP Salt
1 1/2 cup Flour
2 cups Oats
Directions: Mix butter, sugars, peanut butter and eggs together. Add vanilla, soda and salt. Mix well. Add flour and then oats. Spread in greased pan and bake for 10-15 minutes at 350 degrees.
Frosting:
2 cups Powdered Sugar
1/2 cup Peanut Butter
1/4 cup Butter
Add enough milk to make spreadable.
by: Shelly Reber
1 cup Butter
1 cup Sugar
1 cup Brown Sugar
3 Eggs
1 cup Peanut Butter
1 TBSP Vanilla
1 1/2 TSP Baking Soda
3/4 TSP Salt
1 1/2 cup Flour
2 cups Oats
Directions: Mix butter, sugars, peanut butter and eggs together. Add vanilla, soda and salt. Mix well. Add flour and then oats. Spread in greased pan and bake for 10-15 minutes at 350 degrees.
Frosting:
2 cups Powdered Sugar
1/2 cup Peanut Butter
1/4 cup Butter
Add enough milk to make spreadable.
Cinnamon Rolls
Cinnamon Rolls
by: Shelly Reber
1 pkg Yellow Cake Mix (Not Pudding Type)
2 pkg Dry Yeast
5 Cups Flour
2 1/2 Cups Hot Water
Mix together the cake mix, flour and yeast. Stir in hot water. Blend or knead until it forms a ball. Cover with a wet towel and let rise 2 hours. (use a large bowl) On a lightly floured surface, roll out the dough into a large 1/2 to 1/4 inch thick rectangle. Brush dough with 1/2 cup butter. Mix together 2 cups sugar and 5 tablespoons cinnamon. Sprinkle on top of the buttered dough. Sprinkle chopped nuts, raisins or chocolate chips (optional) Roll into a log, starting at long side. Slice the roll into 2 inch slices. Let rise in a greased baking pan for 30 minutes or until doubled in size.
Topping:
Melt 1/2 cup butter in a small bowl. Mix in 4 tablespoons white corn syrup, 4 tablespoons brown sugar and 1 cup chopped nuts. Spoon on center of each roll. Bake rolls at 350 degrees until golden brown or about 20 to 30 minutes. Makes about 24 rolls.
by: Shelly Reber
1 pkg Yellow Cake Mix (Not Pudding Type)
2 pkg Dry Yeast
5 Cups Flour
2 1/2 Cups Hot Water
Mix together the cake mix, flour and yeast. Stir in hot water. Blend or knead until it forms a ball. Cover with a wet towel and let rise 2 hours. (use a large bowl) On a lightly floured surface, roll out the dough into a large 1/2 to 1/4 inch thick rectangle. Brush dough with 1/2 cup butter. Mix together 2 cups sugar and 5 tablespoons cinnamon. Sprinkle on top of the buttered dough. Sprinkle chopped nuts, raisins or chocolate chips (optional) Roll into a log, starting at long side. Slice the roll into 2 inch slices. Let rise in a greased baking pan for 30 minutes or until doubled in size.
Topping:
Melt 1/2 cup butter in a small bowl. Mix in 4 tablespoons white corn syrup, 4 tablespoons brown sugar and 1 cup chopped nuts. Spoon on center of each roll. Bake rolls at 350 degrees until golden brown or about 20 to 30 minutes. Makes about 24 rolls.
Pepperoni Pizza Soup
Pepperoni Pizza Soup
By: Kay Hodges
Ingredients:
1 – 2 Teaspoons vegetable oil
1 ¼ cups sliced fresh mushrooms
½ cup finely chopped onion
½ cup finely chopped green pepper
2 cups water
15 oz can pizza sauce
1 cup sliced or chopped pepperoni
1 cup chopped roma tomatoes (I use a can of chopped tomatoes)
½ cup cooked Italian sausage (I brown the sausage before adding and drain off grease)
¼ teaspoon Italian seasoning (I don’t add this)
¼ cup grated parmesan cheese
Shredded mozzarella cheese
Directions:
Heat oil in a large pot over medium heat. Sauté mushrooms, onion and green pepper for 2 to 3
minutes or until tender. Add remaining ingredients, except cheeses. Cover and bring to a boil,
then reduce heat and simmer for 20 minutes, stirring occasionally. Just before serving,
stir in parmesan cheese. Garnish with mozzarella cheese. Serve with fresh slices of Garlic Bread.
My Variation:
I put all of the ingredients in the crock pot except the cheeses and let it simmer on low until hot,
between 2 to 4 hours. I also do not add the GREEN PEPPERS because we doesn’t like them.
Instead I add OLIVES. We like the soup over the oyster saltine crackers and garlic bread on the side.
By: Kay Hodges
Ingredients:
1 – 2 Teaspoons vegetable oil
1 ¼ cups sliced fresh mushrooms
½ cup finely chopped onion
½ cup finely chopped green pepper
2 cups water
15 oz can pizza sauce
1 cup sliced or chopped pepperoni
1 cup chopped roma tomatoes (I use a can of chopped tomatoes)
½ cup cooked Italian sausage (I brown the sausage before adding and drain off grease)
¼ teaspoon Italian seasoning (I don’t add this)
¼ cup grated parmesan cheese
Shredded mozzarella cheese
Directions:
Heat oil in a large pot over medium heat. Sauté mushrooms, onion and green pepper for 2 to 3
minutes or until tender. Add remaining ingredients, except cheeses. Cover and bring to a boil,
then reduce heat and simmer for 20 minutes, stirring occasionally. Just before serving,
stir in parmesan cheese. Garnish with mozzarella cheese. Serve with fresh slices of Garlic Bread.
My Variation:
I put all of the ingredients in the crock pot except the cheeses and let it simmer on low until hot,
between 2 to 4 hours. I also do not add the GREEN PEPPERS because we doesn’t like them.
Instead I add OLIVES. We like the soup over the oyster saltine crackers and garlic bread on the side.
Toffie
Toffie
By: Kay Hodges
2 Squares Butter
1 Cup Sugar
3 Tablespoons Water
Chocolate Chips & Chopped Nuts
Cook butter, sugar and water on high heat, stirring constantly. Cook until the color starts to change and it starts to smoke. Pour onto a buttered cookie sheet. Sprinkle on chocolate chips and spread chocolate when melted. Add chopped nuts if desired. Cool. Break into pieces.
By: Kay Hodges
2 Squares Butter
1 Cup Sugar
3 Tablespoons Water
Chocolate Chips & Chopped Nuts
Cook butter, sugar and water on high heat, stirring constantly. Cook until the color starts to change and it starts to smoke. Pour onto a buttered cookie sheet. Sprinkle on chocolate chips and spread chocolate when melted. Add chopped nuts if desired. Cool. Break into pieces.
Easy Microwave Fudge
Easy Microwave Fudge
By: Kay Hodges
2 bags Real Milk Chocolate Chips
1 Can Eagle Brand Milk
Cook in Microwave on high for 2 minutes.
Stir in 1 Cup chopped nuts and 1 tsp. Vanilla
Pour into square baking dish. Cool. Cut into pieces.
Variation: Substitute one bag of Reeses peanut butter chips to make peanut butter fudge.
By: Kay Hodges
2 bags Real Milk Chocolate Chips
1 Can Eagle Brand Milk
Cook in Microwave on high for 2 minutes.
Stir in 1 Cup chopped nuts and 1 tsp. Vanilla
Pour into square baking dish. Cool. Cut into pieces.
Variation: Substitute one bag of Reeses peanut butter chips to make peanut butter fudge.
Cinnamon Chips & Fruit Salsa
Cinnamon Chips & Fruit Salsa
by: Chantele Gray
Chips
Preheat oven to 400 degrees
Lightly brush flour tortillas with water
Sprinkle sugar and cinnamon mixture on tortillas.
Cut tortillas with pizza cutter into wedges
Place in single layer on baking sheet
Bake 8-10 minutes
Cool on a cooling rack.
Salsa:
2 med Granny Smith Apples (peel, core and dice)
1 cup Strawberries (core and dice)
1 Kiwi (peel and dice)
1 small Orange (squeeze juice and get zest off the peel)
Mix Fruit in bowl. Add orange zest and juice from the orange. Add 2 Tbsp. Brown Sugar (packed) Add 2 Tbsp. Apple Jelly, Mix gently. Chill and serve with the chips.
by: Chantele Gray
Chips
Preheat oven to 400 degrees
Lightly brush flour tortillas with water
Sprinkle sugar and cinnamon mixture on tortillas.
Cut tortillas with pizza cutter into wedges
Place in single layer on baking sheet
Bake 8-10 minutes
Cool on a cooling rack.
Salsa:
2 med Granny Smith Apples (peel, core and dice)
1 cup Strawberries (core and dice)
1 Kiwi (peel and dice)
1 small Orange (squeeze juice and get zest off the peel)
Mix Fruit in bowl. Add orange zest and juice from the orange. Add 2 Tbsp. Brown Sugar (packed) Add 2 Tbsp. Apple Jelly, Mix gently. Chill and serve with the chips.
My Favorite Cheese Ball
My Favorite Cheese Ball
by: Shirley Wagner
2 (8oz) pkg. Cream Cheese
1 1/2 cup Chopped Pecans
1/2 cup finely Chopped Celery
2 TBSP Green Onion Tops Chopped fine
2 TBSP Maraschino Cherries (drain liquid and press moisture out with a paper napkin) chop fine
Directions:
Mix all ingredients, except 1 cup of the nuts. Put in fridge to firm up several hours. Remove and roll into a ball, then roll in the 1 cup of chopped nuts. Serve on a bed of greens surrounded by snack crackers. Keep refrigerated till serving time.
by: Shirley Wagner
2 (8oz) pkg. Cream Cheese
1 1/2 cup Chopped Pecans
1/2 cup finely Chopped Celery
2 TBSP Green Onion Tops Chopped fine
2 TBSP Maraschino Cherries (drain liquid and press moisture out with a paper napkin) chop fine
Directions:
Mix all ingredients, except 1 cup of the nuts. Put in fridge to firm up several hours. Remove and roll into a ball, then roll in the 1 cup of chopped nuts. Serve on a bed of greens surrounded by snack crackers. Keep refrigerated till serving time.
Stuffed Mushrooms
Stuffed Mushrooms
by: Kay Hodges
1 package Jimmy Dean Sausage
1 – 8oz. Cream Cheese
About 20 Button Mushrooms
Directions:
Take stems out of mushrooms, brown sausage, drain, mix with cream cheese and stuff mushrooms. Bake at 350 for ½ hour. I usually double this recipe, because we can’t get enough.
by: Kay Hodges
1 package Jimmy Dean Sausage
1 – 8oz. Cream Cheese
About 20 Button Mushrooms
Directions:
Take stems out of mushrooms, brown sausage, drain, mix with cream cheese and stuff mushrooms. Bake at 350 for ½ hour. I usually double this recipe, because we can’t get enough.
Many Bean Dip or Salad
Many Bean Dip or Salad
by: Annette Ward
My family loves this and it is, of course, very simple to put together.
1 can pinto beans
1 can black beans
1 can garbanzo beans
1 can whole kernel corn, drained,
1 green bell pepper, chopped
1 onion, chopped
1 can sliced olives, drained
2 tomatoes, chopped or 1 large can of chopped tomatoes
Some cilantro, cut it up with scissors.
1 1/2 cups Italian dressing
Salt and pepper
Drain and rinse all the beans
Mix all ingredients together.
Chill in the fridge.
Very good for you!!!
by: Annette Ward
My family loves this and it is, of course, very simple to put together.
1 can pinto beans
1 can black beans
1 can garbanzo beans
1 can whole kernel corn, drained,
1 green bell pepper, chopped
1 onion, chopped
1 can sliced olives, drained
2 tomatoes, chopped or 1 large can of chopped tomatoes
Some cilantro, cut it up with scissors.
1 1/2 cups Italian dressing
Salt and pepper
Drain and rinse all the beans
Mix all ingredients together.
Chill in the fridge.
Very good for you!!!
South of the Border Steak and Beans
South of the Border Steak and Beans
by: Chantele Gray
1 1/2 lbs Beef Flank Steak
1 (10 oz) can Rotel (Tomatoes with chilies)
1 med Onion, chopped
2-3 cloves Garlic, minced
1 tsp Oregano
1 tsp Chili Powder
1 tsp Cumin
1/2 tsp Salt
1/2 tsp Pepper
Directions:
Cook in crock pot on low for 8 hours or on high for 6 hours until meat is tender and easy to shred. 30 minutes before serving: Add 2 bell peppers (sliced in strips) . . . I like to use two different colors of peppers. Add 1 can of black or pinto beans (with liquid). Turn crock pot on high for last 30 minutes. Serve over rice with Feta Cheese on top.
by: Chantele Gray
1 1/2 lbs Beef Flank Steak
1 (10 oz) can Rotel (Tomatoes with chilies)
1 med Onion, chopped
2-3 cloves Garlic, minced
1 tsp Oregano
1 tsp Chili Powder
1 tsp Cumin
1/2 tsp Salt
1/2 tsp Pepper
Directions:
Cook in crock pot on low for 8 hours or on high for 6 hours until meat is tender and easy to shred. 30 minutes before serving: Add 2 bell peppers (sliced in strips) . . . I like to use two different colors of peppers. Add 1 can of black or pinto beans (with liquid). Turn crock pot on high for last 30 minutes. Serve over rice with Feta Cheese on top.
Tortellini Chicken Salad
Tortellini Chicken Salad
by: Kay Hodges
2 Pkg. Frozen Three-Cheese Tortellini
4-5 Boneless, Skinless Chicken Breasts (Or you can use canned chicken)
1 Pkg. Frozen Petite Peas
3 Cucumbers
½ Cup Finely Chopped Celery
½ Cup Finely Chopped Onion
Ranch Salad Dressing (I use Kraft)
Directions:
Cook the chicken breasts in boiling water with a couple of chicken bouillon cubes.
Drain and cool. Chop into pieces
Cook Tortellini according to the package instructions.
Combine chicken, tortellini and the vegetables in a large bowl.
Pour salad dressing over and mix well. Refrigerate.
(I use most of the bottle of salad dressing because the tortellini will soak it up.)
by: Kay Hodges
2 Pkg. Frozen Three-Cheese Tortellini
4-5 Boneless, Skinless Chicken Breasts (Or you can use canned chicken)
1 Pkg. Frozen Petite Peas
3 Cucumbers
½ Cup Finely Chopped Celery
½ Cup Finely Chopped Onion
Ranch Salad Dressing (I use Kraft)
Directions:
Cook the chicken breasts in boiling water with a couple of chicken bouillon cubes.
Drain and cool. Chop into pieces
Cook Tortellini according to the package instructions.
Combine chicken, tortellini and the vegetables in a large bowl.
Pour salad dressing over and mix well. Refrigerate.
(I use most of the bottle of salad dressing because the tortellini will soak it up.)
Spinach Salad
Spinach Salad
by: Chantele Gray
Salad
2 pkg Spinach to 1 head of Lettuce
3/4 cup Swiss Cheese (grated)
1 med Purple Onion (chop and put in dressing overnight)
3/4 lb Fresh Mushrooms (sliced)
1 lb Bacon (cooked and crumbled)
Dressing
3/4 cup Sugar
1 T dry mustard
1/2 tsp salt
1/3 cup Cider Vinegar
1 T onion juice (you can fin it in the spices section)
1 1/2 T Poppy Seeds
Directions: Whisk oil to other dressing ingredients. Pour over salad. Serve immediately.
by: Chantele Gray
Salad
2 pkg Spinach to 1 head of Lettuce
3/4 cup Swiss Cheese (grated)
1 med Purple Onion (chop and put in dressing overnight)
3/4 lb Fresh Mushrooms (sliced)
1 lb Bacon (cooked and crumbled)
Dressing
3/4 cup Sugar
1 T dry mustard
1/2 tsp salt
1/3 cup Cider Vinegar
1 T onion juice (you can fin it in the spices section)
1 1/2 T Poppy Seeds
Directions: Whisk oil to other dressing ingredients. Pour over salad. Serve immediately.
Tuesday, August 5, 2008
Chicken or Turkey Pot Pie
Chicken or Turkey Pot Pie
by Claudia Soholt
Pastry
3 cups Flour
1 1/2 cups Shortening
1 tsp Salt
1 egg beaten with 1 TBSP vinegar, add water to make 3/4 cup of liquid, Chill in freezer.
Directions for Pastry: Cut shortening into 2 1/2 cups flour and salt until it resembles coarse cornmeal. Add egg mixture, Add remaining 1/2 cup flour. Roll out 1/2 inch thick on floured board. Cut out to the size of casserole dish. Put on cookie sheet and bake at 450 degrees for 10-12 minutes.
Filling
1/2 cup Minced Onion
6 TBSP Margarine or Butter, saute together
1/2 cup Flour
1 tsp salt, combine with butter mixture to make paste
3 cups broth - gradually add to the past and stir over medium heat until thickened.
Add 3 cups cubed meat and 1 10 oz. package of frozen vegetables
Place in casserole dish, cover with cooked pastry. Ready to serve or reheat in oven until ready.
by Claudia Soholt
Pastry
3 cups Flour
1 1/2 cups Shortening
1 tsp Salt
1 egg beaten with 1 TBSP vinegar, add water to make 3/4 cup of liquid, Chill in freezer.
Directions for Pastry: Cut shortening into 2 1/2 cups flour and salt until it resembles coarse cornmeal. Add egg mixture, Add remaining 1/2 cup flour. Roll out 1/2 inch thick on floured board. Cut out to the size of casserole dish. Put on cookie sheet and bake at 450 degrees for 10-12 minutes.
Filling
1/2 cup Minced Onion
6 TBSP Margarine or Butter, saute together
1/2 cup Flour
1 tsp salt, combine with butter mixture to make paste
3 cups broth - gradually add to the past and stir over medium heat until thickened.
Add 3 cups cubed meat and 1 10 oz. package of frozen vegetables
Place in casserole dish, cover with cooked pastry. Ready to serve or reheat in oven until ready.
Chicken Mounds
Chicken Mounds
by: Teresa Farr
1 Quart Cooked Rice
1 Cup Diced Celery
2 TBSP Flour
1 Cup Chopped Walnuts
2 TBSP Chopped Green Onions
1 1/2 tsp Salt
1/2 tsp Seasoning Salt
Dash of Pepper
3 Cups Shredded Chicken
2/3 Cup Melted Butter or Margarine
2 Eggs
2 Cups Dry Bread Crumbs
**Sauce:
2 Cans Cream of Chicken Soup
1 1/2 Cups Sour Cream
1 Cup Milk
Directions: Combine rice, celery, flour, nuts, onions, salt, seasonings and meat; add melted butter and eggs to moisten. Chill. Shape into balls and roll in bread crumbs. Place on a cookie sheet and quick freeze for 30 minutes. Remove from cookie sheet and freeze in one or more resealable bags.
When thawed, bake at 425 degrees for 20 minutes or until crisp. Serve with sauce made by combining all sauce ingredients and heating through. Serves: 12
**prepared on serving day!
by: Teresa Farr
1 Quart Cooked Rice
1 Cup Diced Celery
2 TBSP Flour
1 Cup Chopped Walnuts
2 TBSP Chopped Green Onions
1 1/2 tsp Salt
1/2 tsp Seasoning Salt
Dash of Pepper
3 Cups Shredded Chicken
2/3 Cup Melted Butter or Margarine
2 Eggs
2 Cups Dry Bread Crumbs
**Sauce:
2 Cans Cream of Chicken Soup
1 1/2 Cups Sour Cream
1 Cup Milk
Directions: Combine rice, celery, flour, nuts, onions, salt, seasonings and meat; add melted butter and eggs to moisten. Chill. Shape into balls and roll in bread crumbs. Place on a cookie sheet and quick freeze for 30 minutes. Remove from cookie sheet and freeze in one or more resealable bags.
When thawed, bake at 425 degrees for 20 minutes or until crisp. Serve with sauce made by combining all sauce ingredients and heating through. Serves: 12
**prepared on serving day!
One Dish Lasagne
One Dish Lasagna
by: Teresa Farr
1 8 oz pkg Lasagna Noodles, uncooked
1 clove Garlic, minced
1 3/4 cup browned Hamburger
1 32 oz jar Spaghetti Sauce
1 - 14 1/2 oz can tomatoes, undrained
Salt and Pepper to taste
1 lb Ricotta Cheese
1 Egg
2 TBSP Parsley, chopped
1- 8oz pkg Mozzarella Cheese, grated
1/4 cup Parmesan Cheese
Directions: Add garlic, tomatoes and meat to spaghetti sauce. In two quart bowl blend ricotta cheese, egg and parsley. in 9X13 or 2 quart casserole dish spread thin layer of sauce. Layer 4 noodles, 1/3 of ricotta cheese mixture, sprinkle mozzarella cheese, and then 1 cup sauce. Repeat layering with remaining ingredients until all is gone. End with sauce and grated mozzarella cheese on top. Bake covered for 1 hour at 350 degrees. Serves: 8-10
by: Teresa Farr
1 8 oz pkg Lasagna Noodles, uncooked
1 clove Garlic, minced
1 3/4 cup browned Hamburger
1 32 oz jar Spaghetti Sauce
1 - 14 1/2 oz can tomatoes, undrained
Salt and Pepper to taste
1 lb Ricotta Cheese
1 Egg
2 TBSP Parsley, chopped
1- 8oz pkg Mozzarella Cheese, grated
1/4 cup Parmesan Cheese
Directions: Add garlic, tomatoes and meat to spaghetti sauce. In two quart bowl blend ricotta cheese, egg and parsley. in 9X13 or 2 quart casserole dish spread thin layer of sauce. Layer 4 noodles, 1/3 of ricotta cheese mixture, sprinkle mozzarella cheese, and then 1 cup sauce. Repeat layering with remaining ingredients until all is gone. End with sauce and grated mozzarella cheese on top. Bake covered for 1 hour at 350 degrees. Serves: 8-10
Italian Bread Dough Sandwiches
Italian Bread Dough Sandwiches
by: Shirley Wagner
1 lb Sweet Italian Sausage (cooked and crumbled)
1 Green Bell Pepper, chopped
1 Small Onion, chopped
1/2 cup Black Olives, sliced
1 cup Sliced Mushrooms (fresh or canned, drained)
2 1/2 cups Mozzarella Cheese, grated
1 Loaf Frozen Bread
Directions: Let bread thaw to room temperature. Roll out in a rectangle. Mix 1 egg and a little water and brush the bread. Spread rest of ingredients except 1/2 cup cheese evenly and roll up, like a jelly roll, sealing up the edges.
Place on a cookie sheet and bake at 350 degrees for 20 minutes. Remove from oven and sprinkle last of 1/2 cup of cheese on the top and return to the oven until it is melted.
Cut like a jelly roll and serve hot.
Can use pizza sauce for a dip it you would like.
by: Shirley Wagner
1 lb Sweet Italian Sausage (cooked and crumbled)
1 Green Bell Pepper, chopped
1 Small Onion, chopped
1/2 cup Black Olives, sliced
1 cup Sliced Mushrooms (fresh or canned, drained)
2 1/2 cups Mozzarella Cheese, grated
1 Loaf Frozen Bread
Directions: Let bread thaw to room temperature. Roll out in a rectangle. Mix 1 egg and a little water and brush the bread. Spread rest of ingredients except 1/2 cup cheese evenly and roll up, like a jelly roll, sealing up the edges.
Place on a cookie sheet and bake at 350 degrees for 20 minutes. Remove from oven and sprinkle last of 1/2 cup of cheese on the top and return to the oven until it is melted.
Cut like a jelly roll and serve hot.
Can use pizza sauce for a dip it you would like.
Savory Beef Brisket
Savory Beef Brisket
by: Janice Johnson
5 to 6 lbs Beef Brisket, well trimmed
Accent
Seasoned Salt
Garlic Salt
1 Can Brown Beef Gravy
1 pkg. Dry Onion Soup Mix
1 sm. can Sliced Mushrooms (can use fresh)
1/2 cup Italian Salad Dressing
Directions: Trim all excess fat from the brisket (it trims easier if it is partially frozen). Place meat on large sheet of heavy foil in shallow pan. Sprinkle both sides of meat with Accent, garlic salt and seasoned salt. Mix remaining ingredients together in a bowl and spread on top of meat.
Seal foil tightly and bake at 275 degrees for 5 to 6 hours. (I use a crock pot in the summer, 8-10 hours on low). Allow to cool, then slice meat (an electric knife works best) and arrange in gravy. Reheat 30 minutes at 350 degrees. Freezes well.
by: Janice Johnson
5 to 6 lbs Beef Brisket, well trimmed
Accent
Seasoned Salt
Garlic Salt
1 Can Brown Beef Gravy
1 pkg. Dry Onion Soup Mix
1 sm. can Sliced Mushrooms (can use fresh)
1/2 cup Italian Salad Dressing
Directions: Trim all excess fat from the brisket (it trims easier if it is partially frozen). Place meat on large sheet of heavy foil in shallow pan. Sprinkle both sides of meat with Accent, garlic salt and seasoned salt. Mix remaining ingredients together in a bowl and spread on top of meat.
Seal foil tightly and bake at 275 degrees for 5 to 6 hours. (I use a crock pot in the summer, 8-10 hours on low). Allow to cool, then slice meat (an electric knife works best) and arrange in gravy. Reheat 30 minutes at 350 degrees. Freezes well.
Lasagna Rolls
Lasagna Rolls
by: Julie Olsen
1 lb Hamburger, cooked and crumbled and drained
1 (16 oz) Carton Cottage Cheese
28 Oz. Jar of Spaghetti Sauce
1 (8 oz) Pkg Lasagna Noodles, uncooked
1 lb Mozzarella Cheese, shredded
Directions: Cook lasagna noodles as per package directions, remove from heat but DO NOT drain, leave the noodles in the water. Meanwhile combine hamburger and cottage cheese and set aside. Pour half of spaghetti mixture into a 9X9 inch pan, reserve the remainder for later.
Lay one noodle on a cutting board and spoon 1-2 tbsp hamburger mixtures on one end of the noodle, slowly roll noodle and place in dish. Repeat with remaining noodles. Pour remain sauce over rolls and sprinkle cheese evenly on top.
Bake at 350 degrees for 15-20 minutes or until cheese is melted.
If desired you may add some cheese inside the rolls with the hamburger mixture.
by: Julie Olsen
1 lb Hamburger, cooked and crumbled and drained
1 (16 oz) Carton Cottage Cheese
28 Oz. Jar of Spaghetti Sauce
1 (8 oz) Pkg Lasagna Noodles, uncooked
1 lb Mozzarella Cheese, shredded
Directions: Cook lasagna noodles as per package directions, remove from heat but DO NOT drain, leave the noodles in the water. Meanwhile combine hamburger and cottage cheese and set aside. Pour half of spaghetti mixture into a 9X9 inch pan, reserve the remainder for later.
Lay one noodle on a cutting board and spoon 1-2 tbsp hamburger mixtures on one end of the noodle, slowly roll noodle and place in dish. Repeat with remaining noodles. Pour remain sauce over rolls and sprinkle cheese evenly on top.
Bake at 350 degrees for 15-20 minutes or until cheese is melted.
If desired you may add some cheese inside the rolls with the hamburger mixture.
Halibut Au Gratin
Halibut Au Gratin (Similar to Brattens)
by: Dinnene Jensen
2 lbs Halibut or Mahi Mahi
1/3 cup WAter
1 tsp Salt
1 Bay Leaf
2 TBSP Butter
1 Medium Onion, grated
2 TBSP Flour
1 Cup Milk
1/2 tsp MSG
1 Can Cream of Celery Soup
1 Cup Grated Cheese
Buttered Bread or Cracker Crumbs
Directions: In a saucepan, simmer for 10 minutes: fish, water, salt and bay leaf until the fish flakes. Break fish into pieces into a buttered baking dish. Melt butter in sauce pan and saute onion. Add flour and cook until bubbly, about 3 minutes. Add milk and MSG; cook until thickened and smooth. Add soup. Heat through then stir in cheese. Pour combined mixture over fish. Cover with buttered bread or cracker crumbs. Bake at 350 degrees for 25 - 30 minutes.
by: Dinnene Jensen
2 lbs Halibut or Mahi Mahi
1/3 cup WAter
1 tsp Salt
1 Bay Leaf
2 TBSP Butter
1 Medium Onion, grated
2 TBSP Flour
1 Cup Milk
1/2 tsp MSG
1 Can Cream of Celery Soup
1 Cup Grated Cheese
Buttered Bread or Cracker Crumbs
Directions: In a saucepan, simmer for 10 minutes: fish, water, salt and bay leaf until the fish flakes. Break fish into pieces into a buttered baking dish. Melt butter in sauce pan and saute onion. Add flour and cook until bubbly, about 3 minutes. Add milk and MSG; cook until thickened and smooth. Add soup. Heat through then stir in cheese. Pour combined mixture over fish. Cover with buttered bread or cracker crumbs. Bake at 350 degrees for 25 - 30 minutes.
Spaghetti Sauce
Spaghetti Sauce
by: Dinnene Jensen
Brown in electric fry pan or a large frying pan: 1 lb. hamburger
In the last few minutes add and cook until tender:
1 Onion, chopped
1 Green Pepper, chopped
5 Lg Mushrooms, sliced
Add:
1 Quart bottled or 1 lg can Stewed Tomatoes, slightly mashed
2 cans Tomato Sauce
1 Can Tomato Paste
1 tsp dry Mustard
1/2 tsp Oregano
1 tsp Garlic Salt
1/2 tsp Black Pepper
1 tsp Thyme
1/2 tsp Basil
1 tsp Salt
1/2 tsp Sage
1 tsp Chili Powder
Directions: Simmer at least 1 hour, the longer the better and the thicker, stirring occasionally. Serve over spaghetti noodles and sprinkle with parmesan cheese. Great sauce for Lasagna too!
by: Dinnene Jensen
Brown in electric fry pan or a large frying pan: 1 lb. hamburger
In the last few minutes add and cook until tender:
1 Onion, chopped
1 Green Pepper, chopped
5 Lg Mushrooms, sliced
Add:
1 Quart bottled or 1 lg can Stewed Tomatoes, slightly mashed
2 cans Tomato Sauce
1 Can Tomato Paste
1 tsp dry Mustard
1/2 tsp Oregano
1 tsp Garlic Salt
1/2 tsp Black Pepper
1 tsp Thyme
1/2 tsp Basil
1 tsp Salt
1/2 tsp Sage
1 tsp Chili Powder
Directions: Simmer at least 1 hour, the longer the better and the thicker, stirring occasionally. Serve over spaghetti noodles and sprinkle with parmesan cheese. Great sauce for Lasagna too!
Sesame Chicken
Sesame Chicken
by: Chantele Gray
Chicken:
4 boneless, skinless chicken breasts (cut in 1 inch cubes)
1/2 cup cornstarch (put in plastic bag and toss with chicken cubes to coat)
canola oil (enough to generously coat fryingpan, heat and cook coated chicken until browned)
Sauce:
1 1/3 cup water
1/4 cup Sugar
2 TBSP Soy Sauce
1 TBSP Oyster Sauce or 1-2 TBSP Sesame Oil
1/2 Tsp Garlic Powder
2 TBSP Cornstarch
Hot Pepper Flakes (to taste, optional)
Directions: Mix ingredients over medium heat until thickened. Pour over chicken and simmer 3 minutes. Add 1 1/2 cup broccoli and steam until desired tenderness. Stir in sesame seeds. Serve over rice.
by: Chantele Gray
Chicken:
4 boneless, skinless chicken breasts (cut in 1 inch cubes)
1/2 cup cornstarch (put in plastic bag and toss with chicken cubes to coat)
canola oil (enough to generously coat fryingpan, heat and cook coated chicken until browned)
Sauce:
1 1/3 cup water
1/4 cup Sugar
2 TBSP Soy Sauce
1 TBSP Oyster Sauce or 1-2 TBSP Sesame Oil
1/2 Tsp Garlic Powder
2 TBSP Cornstarch
Hot Pepper Flakes (to taste, optional)
Directions: Mix ingredients over medium heat until thickened. Pour over chicken and simmer 3 minutes. Add 1 1/2 cup broccoli and steam until desired tenderness. Stir in sesame seeds. Serve over rice.
Three Bean & Franks Bake
Three Bean & Franks Bake by: Annette Ward
1 TBSP Vegetable Oil
1 Medium Onion, chopped
2 Cloves Garlic, minced
1 Red Bell Pepper, seeded and coarsely chopped
1 Green Bell Pepper, seeded and coarsely chopped
1 (16 oz.) can Vegetarian Baked Beans
1 (16 oz.) can Butter or Lima Beans
1 (16 oz.) can Red or Kidney Beans
1/2 Cup Ketchup
1/2 cup Brown Sugar, packed
2 TBSP Cider Vinegar
1 TBSP Regular Mustard
1 (12 oz.) Pkg Hotdogs, cut into 1 inch pieces
Directions: Preheat oven to 350 degrees. Heat oil in large sauce pan over medium heat. Add onion and garlic and cook 8 minutes, stir occasionally. Add red and green peppers and cook 5 minutes, stir occasionally. Stir in rest of ingredients except hotdogs. Bring to a boil. Stir in hotdogs. Transfer mixture to 2-quart casserole dish or 8-9 inch square baking dish. Bake 40 to 45 minutes, or until hot and bubbly.
1 TBSP Vegetable Oil
1 Medium Onion, chopped
2 Cloves Garlic, minced
1 Red Bell Pepper, seeded and coarsely chopped
1 Green Bell Pepper, seeded and coarsely chopped
1 (16 oz.) can Vegetarian Baked Beans
1 (16 oz.) can Butter or Lima Beans
1 (16 oz.) can Red or Kidney Beans
1/2 Cup Ketchup
1/2 cup Brown Sugar, packed
2 TBSP Cider Vinegar
1 TBSP Regular Mustard
1 (12 oz.) Pkg Hotdogs, cut into 1 inch pieces
Directions: Preheat oven to 350 degrees. Heat oil in large sauce pan over medium heat. Add onion and garlic and cook 8 minutes, stir occasionally. Add red and green peppers and cook 5 minutes, stir occasionally. Stir in rest of ingredients except hotdogs. Bring to a boil. Stir in hotdogs. Transfer mixture to 2-quart casserole dish or 8-9 inch square baking dish. Bake 40 to 45 minutes, or until hot and bubbly.
Mushroom Garlic Pasta
Mushroom Garlic Pasta
by: Kay Hodges
1 cup butter
8 cloves garlic – chopped
3 lbs button mushrooms – sliced
6 TBSP Heavy Cream
6 TBSP Fresh Parsley – chopped
Salt and Fresh Ground Pepper (to taste)
Grated Parmesan Cheese
Pasta
Directions: In a large pot, melt butter. Add the garlic and sauté 1 minute.
Add the mushrooms and stir well to coat them with the hot butter.
As the mushrooms begin to exude liquid, raise heat slightly.
Sauté, stirring frequently, until only a few tablespoons of liquid remains, 20-25 minutes. Stir in the cream and parsley; simmer until the liquid has reduced to a thick coating consistency, 3-5 minutes.
**Season to taste with salt and pepper; pour over cooked pasta. Add parmesan cheese to taste. Serves 4-6
**Serve over medium stands of pasta such as spaghetti or linguini, or a shell pasta. We like linguini. We let each individual add their own parmesan cheese.
by: Kay Hodges
1 cup butter
8 cloves garlic – chopped
3 lbs button mushrooms – sliced
6 TBSP Heavy Cream
6 TBSP Fresh Parsley – chopped
Salt and Fresh Ground Pepper (to taste)
Grated Parmesan Cheese
Pasta
Directions: In a large pot, melt butter. Add the garlic and sauté 1 minute.
Add the mushrooms and stir well to coat them with the hot butter.
As the mushrooms begin to exude liquid, raise heat slightly.
Sauté, stirring frequently, until only a few tablespoons of liquid remains, 20-25 minutes. Stir in the cream and parsley; simmer until the liquid has reduced to a thick coating consistency, 3-5 minutes.
**Season to taste with salt and pepper; pour over cooked pasta. Add parmesan cheese to taste. Serves 4-6
**Serve over medium stands of pasta such as spaghetti or linguini, or a shell pasta. We like linguini. We let each individual add their own parmesan cheese.
Chili Relleno Casserole
Chili Relleno Casserole
by: Shelly Reber
3-(4 oz.) Cans whole Green Chilies
1 lb. Cheddar Cheese, grated
1 lb. Monterey Jack Cheese, grated
6 eggs
1-(13 oz.) can Evaporated Milk
1 can Water
1 1/2 Tbsp. Flour
Salt & Pepper to taste
1 cup Green Chili Salsa
Directions: Grease 9X13 pan. Cover with layer of chilies. Sprinkle 3/4 cup of cheddar and 1/2 cup jack cheese. Add more chilies. Repeat layers until rounded on top with remaining cheese.
Egg Mixture: Separate eggs. Combine yolks, milk, water, flour and salt and pepper. Whip egg whites until still. Add yolk mixture. Pour over cheese dish. Bake for 20 minutes and then cover with foil. Bake for 1 1/2 hours or until knife can cut clean. Make 1/4 inch cuts every 2 inches. Spoon in the green salsa.
by: Shelly Reber
3-(4 oz.) Cans whole Green Chilies
1 lb. Cheddar Cheese, grated
1 lb. Monterey Jack Cheese, grated
6 eggs
1-(13 oz.) can Evaporated Milk
1 can Water
1 1/2 Tbsp. Flour
Salt & Pepper to taste
1 cup Green Chili Salsa
Directions: Grease 9X13 pan. Cover with layer of chilies. Sprinkle 3/4 cup of cheddar and 1/2 cup jack cheese. Add more chilies. Repeat layers until rounded on top with remaining cheese.
Egg Mixture: Separate eggs. Combine yolks, milk, water, flour and salt and pepper. Whip egg whites until still. Add yolk mixture. Pour over cheese dish. Bake for 20 minutes and then cover with foil. Bake for 1 1/2 hours or until knife can cut clean. Make 1/4 inch cuts every 2 inches. Spoon in the green salsa.
Sweet & Saucy Chicken
Sweet & Saucy Chicken
by: Corrine Keller
16 Drummettes (1 1/2 lbs)
1/4 cup Catalina Dressing
1/2 cup BBQ Sauce
1/4 cup Apricot Jam
Directions: Preheat oven to 400 degrees. Place chicken in foil-lined 15x10x1 inch baking pan with cooking spray. Cook 30 minutes. Coat chicken with remaining ingredients then place back in pan. Cook for an additional 15 minutes. Serves: 4
by: Corrine Keller
16 Drummettes (1 1/2 lbs)
1/4 cup Catalina Dressing
1/2 cup BBQ Sauce
1/4 cup Apricot Jam
Directions: Preheat oven to 400 degrees. Place chicken in foil-lined 15x10x1 inch baking pan with cooking spray. Cook 30 minutes. Coat chicken with remaining ingredients then place back in pan. Cook for an additional 15 minutes. Serves: 4
Filipino Pork or Chicken Adobo
Filipino Pork or Chicken Adobo
by: Fran Pinkston
3 Tbsp. Vinegar
3 Tbsp. Soy Sauce
1 tsp. Garlic Salt
1/4 tsp. Black Pepper
3/4 cup Water
1 Bay Leaf
1 lb pork cubes or 1 chicken cup up (small pieces will pick up more flavor) or a mixture of pork and chicken, Remove all fat from the meat.
Directions: Simmer all ingredients until no water (only sauce) is left. Serve with steamed rice.
by: Fran Pinkston
3 Tbsp. Vinegar
3 Tbsp. Soy Sauce
1 tsp. Garlic Salt
1/4 tsp. Black Pepper
3/4 cup Water
1 Bay Leaf
1 lb pork cubes or 1 chicken cup up (small pieces will pick up more flavor) or a mixture of pork and chicken, Remove all fat from the meat.
Directions: Simmer all ingredients until no water (only sauce) is left. Serve with steamed rice.
Chicken Crescent Rolls
Chicken Crescent Rolls
by: Jeri Richards
1 cup Cooked Chicken, cubed
4 oz. Cream Cheese
1/3 cup Mushrooms
1/8 tsp Pepper
3/4 cup diced Celery
1/4 cup slivered Almonds
1 can refrigerated Crescent Rolls
Seasoned Breadcrumbs
Directions: Mix together first six ingredients. Place spoonfuls in 8 crescent rolls, roll up and seal. Roll in breadcrumbs. Bake 15-18 minutes at 375 degrees. Serve with gravy or slightly diluted cream of chicken soup.
by: Jeri Richards
1 cup Cooked Chicken, cubed
4 oz. Cream Cheese
1/3 cup Mushrooms
1/8 tsp Pepper
3/4 cup diced Celery
1/4 cup slivered Almonds
1 can refrigerated Crescent Rolls
Seasoned Breadcrumbs
Directions: Mix together first six ingredients. Place spoonfuls in 8 crescent rolls, roll up and seal. Roll in breadcrumbs. Bake 15-18 minutes at 375 degrees. Serve with gravy or slightly diluted cream of chicken soup.
Sweet & Sour B-B-Q Chicken
Sweet & Sour B-B-Q Chicken
by: Jennifer Rhodes
2 cloves garlic
2 TBSP Balsamic Vinegar
Juice of 1/2 lime
Juice of 1/2 lemon
1/3 cup Brown Sugar
2 TBSP Dijon Mustard
1/3 Cup Honey
1 tsp Salt
1/2 tsp pepper
4 TBSP Olive Oil
4 Chicken Breasts
Directions: Wisk everything together. Divide into 3 portions.
1 - Marinate Chicken in first portion.
2- Grill Chicken , brushing on second portion.
3 - Use third portion for dipping.
by: Jennifer Rhodes
2 cloves garlic
2 TBSP Balsamic Vinegar
Juice of 1/2 lime
Juice of 1/2 lemon
1/3 cup Brown Sugar
2 TBSP Dijon Mustard
1/3 Cup Honey
1 tsp Salt
1/2 tsp pepper
4 TBSP Olive Oil
4 Chicken Breasts
Directions: Wisk everything together. Divide into 3 portions.
1 - Marinate Chicken in first portion.
2- Grill Chicken , brushing on second portion.
3 - Use third portion for dipping.
Tender Roast Beef
Moist, Tender Roast Beef (Any Cut)
by: Shirley Chase
Sprinkle Roast top and bottom with:
Thyme
Marjoram
Basil
Garlic
Minced Onion
Salt and Pepper
Double wrap tightly in aluminum foil. Place in deep pan.
Roast in oven at 225 degrees for 1 - 1 1/2 hours for each pound of meat. The longer you roast it the more tender it will be. The foil prevents any of the juice from escaping. If you are short of time, you can increase the temperature, but you risk loosing some of the juices.
by: Shirley Chase
Sprinkle Roast top and bottom with:
Thyme
Marjoram
Basil
Garlic
Minced Onion
Salt and Pepper
Double wrap tightly in aluminum foil. Place in deep pan.
Roast in oven at 225 degrees for 1 - 1 1/2 hours for each pound of meat. The longer you roast it the more tender it will be. The foil prevents any of the juice from escaping. If you are short of time, you can increase the temperature, but you risk loosing some of the juices.
Italian chicken
Italian Chicken
by: Jean Johnson
2-3 boneless, skinless Chicken Breasts
1 large can Cream of Chicken soup
1/2 to 3/4 can of Water
1 8 oz. pkg. Cream Cheese
1 pkg. Italian Dressing Mix
Boil chicken breasts until done. Cut into bite sized pieces. Combine remaining ingredients and stir until well blended. Add Chicken pieces, heat through and thicken if necessary. Serve over favorite noodles or rice.
by: Jean Johnson
2-3 boneless, skinless Chicken Breasts
1 large can Cream of Chicken soup
1/2 to 3/4 can of Water
1 8 oz. pkg. Cream Cheese
1 pkg. Italian Dressing Mix
Boil chicken breasts until done. Cut into bite sized pieces. Combine remaining ingredients and stir until well blended. Add Chicken pieces, heat through and thicken if necessary. Serve over favorite noodles or rice.
Chili
Chili
By: Suzette Pulsipher
1 medium Onion, chopped
3 lbs, ground chuck
2 cups water
1 tsp Ground red pepper
2 - 16 oz cans black beans
1 tsp Oregano
2 - 6oz. cans tomato paste
1 red bell pepper, chopped
3 tsp salt
1 tsp black pepper
1 tsp cumin
1 clove minced garlic
Directions: In large pot, combine onion, bell pepper and ground chuck. Cook over medium heat until cooked through and no longer pink. To cooked meat mixture, add remaining ingredients and mix well. Simmer over low heat at least 30 minutes to allow the flavors to blend.
This recipe will make you forget any mix you’ve used before, Using the red bell pepper and black beans makes for a more refined flavor than the usual kidney beans and bell pepper. I like my food spicy, as is this chili. Should you prefer your foods milder, cut back the ground red pepper. And the black pepper by half.
Serves: 12
By: Suzette Pulsipher
1 medium Onion, chopped
3 lbs, ground chuck
2 cups water
1 tsp Ground red pepper
2 - 16 oz cans black beans
1 tsp Oregano
2 - 6oz. cans tomato paste
1 red bell pepper, chopped
3 tsp salt
1 tsp black pepper
1 tsp cumin
1 clove minced garlic
Directions: In large pot, combine onion, bell pepper and ground chuck. Cook over medium heat until cooked through and no longer pink. To cooked meat mixture, add remaining ingredients and mix well. Simmer over low heat at least 30 minutes to allow the flavors to blend.
This recipe will make you forget any mix you’ve used before, Using the red bell pepper and black beans makes for a more refined flavor than the usual kidney beans and bell pepper. I like my food spicy, as is this chili. Should you prefer your foods milder, cut back the ground red pepper. And the black pepper by half.
Serves: 12
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