Cookbook
2002
Church of Christ
at Ventura
RECIPE
FOR
FRIENDSHIP
ASSEMBLE ONE GROUP OF PEOPLE IN
ASSORTED SIZES, SHAPES AND PERSONALITIES.
MEASURE ACCURATELY:
1 CUP FRIENDLY WORDS
1 CUP COURTESY AND PATIENCE
2 HEAPING CUPS UNDERSTANDING
SIFT CAREFULLY TO REMOVE MALICE AND EGO
ADD:
A DASH OF WIT AND HUMOR
A PINCH OF WARM PERSONALITY
A HANDFUL OF FORGIVENESS
AN OUNCE OF PRAISE
MIX UNTIL WELL BLENDED
COOK SLOWLY
KEEPING TEMPERATURE LOW
(NO BOILING, STEAMING OR STEWING)
SEASON TO TASTE WITH A SPICE OF LIFE
TOP EACH SERVING WITH A GOODLY AMOUNT OF
KINDNESS, CHARITY AND TEMPERANCE
A LITTLE BIT OF LOVE AND TOLERANCE
IMPROVES THE FLAVOR
SERVE IN GENEROUS PORTIONS
AUTHOR UNKNOWN
Table of Contents
BREADS
APPETIZER
BEVERAGE
SOUPS AND SALADS
VEGETABLES
MAIN DISHES
CAKES AND PIES
COOKIES AND CANDIES
MISCELLANEOUS
HELPFUL HINTS
INDEX
BREADS
Proverbs 31:10-12
A wife of noble character who can find?
She is worth far more than rubies.
Her husband has full confidence in her
and lacks nothing of value.
She brings him good, not harm,
all the days of her life.
MAGIC MUFFINS
DORI HICKS
1 1/4 CUPS FLOUR
3/4 CUP MALT-O-MEAL,DRY
1/2 CUP SUGAR
3/4 CUP MILK
1/4 CUP OIL
1 EGG
1 TABLESPOON BAKING POWDER
1/2 TEASPOON SALT
PREHEAT OVEN TO 400 DEGREES. COMBINE ALL INGREDIENTS UNTIL MOISTENED. POUR INTO GREASED OR PAPER LINED MUFFIN PAN, FLILLING 3/4 FULL. BAKE 18-20 MINUTES UNTIL CENTER IS FIRM TO TOUCH.
VONNIES DELICIOUS BANANA BREAD
VONNIE KUSSATZ
3/4 CUP BUTTER OR MARGARINE
1 TEASPOON VANILLA
1 1/2 CUPS SUGAR
2 CUPS FLOUR
1 1/2 CUPS BANANAS (4-6)
1 TEASPOON BAKING SODA
2 EGGS
1 TEASPOON SALT
1/2 CUP MILK WITH 1 TEASPOON LEMON JUICE
1/2 CUP NUTS
CREAM BUTTER AND SUGAR. BLEND IN BANANA, EGGS AND VANILLA. SIFT TOGETHER FLOUR, SODA AND SALT AND ADD ALTERNATELY WITH MILK TO BANANA MIXTURE. FOLD IN NUTS. POUR INTO GREASED LOAF PANS. BAKE AT 350 DEGREES FOR 1 HOUR (DOUBLE TO MAKE 3 LOAVES.)
LAND OF NOD CINNAMON BUNS
LINDA MORAN
THIS RECIPE IS A FAVORITE FOR SUNDAY MORNINGS.
20 FROZEN ROLLS, DOUGH UNBAKED
1 CUP BROWN SUGAR
1/4 CUP INSTANT VANILLA PUDDING, DRY
2 TABLESPOONS CINNAMON
3/4 CUPS RAISINS (OPTIONAL)
3/4 CUP CHOPPED PECANS (OPTIONAL)
1/2 CUP MELTED BUTTER
THE NIGHT BEFORE, GREASE A BUNDT PAN AND PUT IN THE FROZEN DOUGH ROLLS. SPRINKLE WITH BROWN SUGAR, PUDDING MIX, CINNAMON AND RAISINS/PECANS. DRIZZLE THE MELTED BUTTER OVER THIS. COVER WITH A CLEAN DAMP CLOTH OR WAX PAPER. IN THE MORNING, PREHEAT OVEN TO 350 DEGREES. REMOVE COVER FROM BUNDT PAN AND BAKE THE ROLLS 30-35 MINUTES. LET SIT FOR 5 MINUTES AND TURN ON TO SERVING PLATE. EACH SERVING IS PULLED APART WHEN READY TO SERVE. THIS SMELLS SO GOOD BAKING. YOUR SLEEPY HEADS WILL BE TUMBLING OUT OF BED WITHOUT A HASSLE!
CHEDDAR BISCUITS
MELISSA NELSON BOLING
2 CUPS BISQUICK
2/3 CUP MILK
1/2 CUP SHREDDED CHEDDAR
MIX AND BEAT FOR 30 SECONDS. SPOON ONTO UNGREASED COOKIE SHEET. BAKE AT 450 DEGREES FOR 8-10 MINUTES.
AFTER BAKING BRUSH TOP WITH A MIXTURE OF 1/4 CUP BUTTER AND 1/2 TEASPOON GARLIC POWDER.
SPICED ZUCCHINI BREAD
LINDA MORAN
(THIS IS THE BEST ZUCCHINI BREAD I'VE EVER EATEN; FOUND THE RECIPE IN SOUTHERN LIVING MAGAZINE ABOUT 25 YEARS AGO.)
3 CUPS ALL PURPOSE FLOUR
2 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1/2 TEASPOON BAKING POWDER
1 1/2 TEASPOON CINNAMON
3/4 CUP FINELY CHOPPED WALNUTS
3 EGGS
2 CUPS SUGAR
1 CUP OIL
2 TEASPOON VANILLA
2 CUPS SHREDDED ZUCCHINI
1 - 8 OUNCE CAN CRUSHED PINEAPPLE, DRAINED
COMBINE FLOUR, BAKING SODA, SALT, BAKING POWDER, CINNAMON AND NUTS AND SET ASIDE. BEAT EGGS LIGHTLY; ADD SUGAR, OIL AND VANILLA; BEAT UNTIL CREAMY. STIR IN ZUCCHINI AND PINEAPPLE. ADD DRY MIXTURE, STIRRING ONLY UNTIL MOIST. BAKE IN TWO GREASED AND FLOURED 9X5X3 LOAF PANS AT 350 DEGREES FOUR 1 HOUR.
COOL 10 MINUTES AND REMOVE FROM PANS. THIS FREEZES WELL FOR MAKE AHEAD TREATS.
GARLIC BUBBLE BREAD
MELISSA NELSON BOLING
1/4 CUP MELTED MARGARINE
MIX IN 1 EGG, 1 TEASPOON PARSLEY, 1/2 TEASPOON GARLIC POWDER AND DASH OF SALT.
FROZEN BREAD DOUGH THAT HAS BEEN TORN INTO GOLF BALL SIZED PIECES AND ALLOWED TO RAISE. DIP BALLS OF DOUGH INTO MARGARINE MIXTURE. PUT INTO GREASED BUNDT PAN; LET RISE AGAIN. BAKE AT 350 DEGREES FOR 30 MINUTES.
STRAWBERRY PECAN BREAD
JUDY WIGGINS
3 CUPS FLOUR
2 CUPS SUGAR
3 TEASPOON CINNAMON
1 TEASPOON SALT
1 TEASPOON BAKING SODA
1 CUP OIL
1/2 CUP BUTTER, MELTED
4 EGGS
2 (10 OUNCES) PACKAGES FROZEN STRAWBERRIES WITH SYRUP, DEFROSTED
1 CUP CHOPPED PECANS
CINNAMON OR NUTMEG (OPTIONAL, TO TASTE)
IN A LARGE BOWL, SIFT TOGETHER THE FLOUR, SUGAR, CINNAMON, SALT AND BAKING SODA. BLEND IN THE OIL AND BUTTER. ADD EGGS AND BEAT WELL. STIR IN DEFROSTED STRAWBERRIES, JUICE AND ALL. STIR IN PECANS.
GREASE A BUNDT PAN OR TWO BREAD LOAF PANS. SPRINKE THE PANS WITH CINNAMON OR NUTMEG IF DESIRED. POUR IN THE BATTER.
BAKE IN PREHEATED OVEN AT 350 DEGREES FOR 45 TO 60 MINUTES OR UNTIL A KNIFE INSERTED IN THE CENTER COMES OUT CLEAN. COOL FOR A FEW MINUTES BEFORE INVERTING.
APPLESAUCE NUT BREAD
KAY ROSS
2 CUPS FLOUR
3/4 CUP SUGAR
1 TEASPOON BAKING POWDER
1 TEASPOON SALT
1/2 TEASPOON BAKING SODA
1/2 TEASPOON NUTMEG
1 CUP CHOPPED WALNUTS
1 EGG
1 CUP APPLESAUCE
COMBINE INGREDIENTS ENOUGH TO MOISTEN AND BAKE IN GREASED LOAF PAN 1 HOUR AT 350 DEGREES.
EASY MONKEY BREAD
SCOTT AND SANDRA BALL
3 CANS BISCUITS
1/2 CUP SUGAR
1/2 TEASPOON CINNAMON
CUT BISCUITS INTO QUARTERS AND ROLL IN CINNAMON AND SUGAR MIXTURE. PLACE IN GREASED AND FLOURED BUNDT PAN.
TOPPING:
1 STICK OLEO OR BUTTER
3/4 CUP SUGAR
3/4 TEASPOON CINNAMON
MELT BUTTER IN SAUCEPAN. ADD CINNAMON AND SUGAR. HEAT UNTIL SUGAR MELTS. POUR SAUCE OVER BISCUITS. BAKE IN 350 DEGREE OVEN FOR 30-35 MINTES.
DATE BREAD
1 CUP CHOPPED DATES
1 TEASPOON BAKING SODA
1 CUP BOILING WATER
3/4 CUP RAISINS
2 TABLESPOONS BUTTER
1 CUP SUGAR
1 EGG
1 1/3 CUPS FLOUR
1 TEASPOON VANILLA
3/4 CUP CHOPPED NUTS
POUR WATER AND SODA OVER DATES AND RAISINS. ADD 2 TABLESPOONS BUTTER AND MIX. ADD SUGAR,EGG,FLOUR,VANILLA AND NUTS. BAKE IN GREASED LOAF PAN AT 350 DEGREES FOR 1 HOUR.
FLUFFY CORNMEAL ROLLS
1/3 CUP CORNMEAL
1/2 CUP SUGAR
1 TEASPOON SALT
2 CUPS MILK
1/2 CUP SHORTENING
1 PACKAGE YEAST
1/4 CUP WARM WATER
2 EGGS,BEATEN
4 CUPS FLOUR
COMBINE CORNMEAL,SUGAR,SALT,MILK AND SHORTENING AND COOK IN DOUBLE BOILER OR IN MICROWAVE UNTIL THICK. COOL TO LUKEWARM,ADD YEAST SOFTENED IN WATER,THEN EGGS. BEAT WELL AND LET RISE IN WARM PLACE 1 HOUR.ADD FLOUR TO FORM SOFT DOUGH. KNEED,PLACE IN GREASED BOWL,LET RISE TILL DOUBLE. PUNCH DOWN,FORM IR ROLLS,PLACE IN PAN,BRUSH WITH BUTTER,LET RISE. BAKE 20 MINUTES AT 350 DEGREES.MAKES 2 1/2 DOZEN.
GREEN CHILI CORNMEAL BISCUITS
1 1/2 CUPS FLOUR
1/2 CUP CORNMEAL
2 TEASPOONS BAKING POWDER
1/4 TEASPOON BAKING SODA
1/4 TEASPOON SALT
1/2 CUP BUTTER
1/2 CUP SHREDDED CHEESE
1/2 CUP BUTTERMILK
1 -4 OUNCE DICED GREEN CHILIES
STIR TOGETHER DRY INGREDIENTS; CUT IN BUTTER. STIR IN CHEESE. MAKE A WELL IN CENTER. MIX BUTTERMILK AND CHILIES AND ADD TO DRY INGREDIENTS. STIR UNTIL MOISTENED. KNEED DOUGH FOR 3-5 MINUTES. ROLL TO DESIRED THICKNESS. BAKE AT 450 DEGREES FOR 10-12 MINUTES. MAKES 10-12 BISCUITS.
TEXAS SPOON BREAD
JAYNE NELSON
1 PACKAGE DRY YEAST DISSOLVED IN 2 CUPS LUKEWARM WATER
1 EGG, BEATEN
1/4 CUP SUGAR
1 3/4 CUP MELTED BUTTER OR MARGARINE
MIX ALL ABOVE INGREDIENTS IN ORDER GIVEN;
ADD 4 CUPS SELF-RISING FLOUR OR 4 CUPS FLOUR AND 2 TEASPOON BAKING POWDER AND 1 TEASPOON SALT. BAKE IN GREASED MUFFIN TINS AT 400 DEGREES FOR 15 MINUTES.
LEFTOVER BATTER WILL KEEP IN REFRIGERATOR UP TO 2 WEEKS.
QUICK ROLLS
JAYNE NELSON
2 CUPS SELF RISING FLOUR
1 CUP MILK
1/4 CUP MAYONNAISE
1 TEASPOON SUGAR
COMBINE ALL INGREDIENTS, MIXING WELL. SPOON INTO LIGHTLY GREASED 2 INCH MUFFIN PANS. BAKE AT 350 DEGREES FOR 10 MINUTES OR UNTIL GOLDEN BROWN. MAKES 12
TEA TIME TASSIES (LITTLE BISCUITS)
JAYNE NELSON
2 CUPS SELF RISING FLOUR
1 STICK MARGARINE
1 STICK BUTTER
8 OUNCES SOUR CREAM
MIX AND DROP BY TEASPOONS INTO MINI MUFFIN PANS. BAKE AT 400 DEGREES FOR 10-15 MINUTES OR UNTIL LIGHTLY BROWNED. THESE WILL MELT IN YOUR MOUTH.
BROCCOLI CORNBREAD
SHARON MANEY
2 BOXES JIFFY CORNBREAD MIX
4 EGGS
1 (10 OUNCE) BOX FROZEN CHOPPED BROCCOLI
10 OUNCE LOWFAT COTTAGE CHEESE
1 STICK MARGARINE, MELTED
1/2 CUP SHREDDED CHEESE
BOIL BROCCOLI FOR 8 MINUTES; DRAIN. PREPARE CORNBREAD MIX WITH EGGS, COTTAGE CHEESE AND MARGARINE. PUT HALF IN PAN; COVER WITH BROCCOLI AND CHEESE. COVER WITH REST OF BATTER. BAKE FOR 1 HOUR AT 350 DEGREES.
A NUN'S SIGH
1 CUP SIFTED ALL PURPOSE FLOUR
1 PINCH SALT
1 TABLESPOON SUGAR
1 CUP WATER
1/3 CUP BUTTER
4 EGGS
1 TEASPOON VANILLA
OIL FOR DEEP FRYING
CONFECTIONERS SUGAR
SIFT FLOUR, SUGAR, SALT AND SUGAR; SET ASIDE. HEAT WATER AND BUTTER TOGETHER UNTIL BUTTER MELTS. ADD FLOUR COMBINATION ALL AT ONCE, STIRRING RAPIDLY WITH A WOODEN SPOON UNTIL DOUGH LEAVES SIDES OF PAN AND FORMS A LUMP. REMOVE FROM HEAT AND BEAT IN THE EGGS, ONE AT A TIME, BEATING HARD AFTER EACH ADDITION. WHEN DOUGH IS NO LONGER SLIPPERY LOOKING, STIR IN VANILLA.
SCOOP UP A HEAPING TEASPOON OF THE DOUGH AND WITH A SECOND TEASPOON PUSH IT OFF INTO PREHEATED OIL (350 DEGREES ON A DEEP FAT THERMOMETER OR UNTIL A 1 INCH CUBE OF BREAD BROWNS IN 60 SECONDS.) WHEN PUFFED AND GOLDEN BROWN, DRAIN ON PAPER TOWELS. SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE HOT. MAKES SEVERAL DOZEN.
KATY KORNETTES
JAYNE NELSON
1 QUART MILK
2 TABLESPOONS SUGAR
3/4 CUP BUTTER
1 TEASPOON SALT
2 CUPS WHITE CORNMEAL
PUT ALL INGREDIENTS EXCEPT CORNMEAL IN A SAUCEPAN AND BRING TO A BOIL. GRADUALLY ADD CORNMEAL STIRRING CONSTANTLY AS YOU ADD IT. BY THE TIME THE CORNMEAL IS ALL ADDED IT SHOULD BE LIKE A THIN MUSH. TAKE OFF HEAT AND PLACE SOME OF THE MIXTURE INTO A PASTRY BAG WITH A #4 TIP. PIPE IN 1 1/4 INCH ROUNDS ON GREASED COOKIE SHEETS. CHILL. BAKE AT 450 DEGREES FOR 12 MINUTES.
IF YOU DON'T HAVE A PASTRY BAG, CUT OFF ONE CORNER OF A PLASTIC BAG AND PIPE THE BATTER THROUGH IT.
BRANANA BREAD
KATHIE MICHAUD
MIX - 1 CUP SUGAR
1/2 CUP SOFT MARGARINE
3 EGGS
STIR IN - 1/4 CUP BUTTERMILK OR SOUR MILK
1 1/2 CUPS MASHED BANANAS
SIFT AND STIR IN - 2 CUPS FLOUR
1 1/2 TEASPOONS BAKING POWDER
3/4 TEASPOON BAKING SODA
3/4 TEASPOON SALT
ADD 1 CUP CRUSHED BRAN CEREAL AND POUR INTO 3 WELL GREASED AND FLOUR DUSTED 7X3X2 PANS. LET STAND FOR 20 MINUTES. BAKE AT 350 DEGREES FOR 50-60 MINUTES.
STRAWBERRY RHUBARB COFFEE CAKE
FILLING:
3 CUPS SLICED FRESH OR FROZEN RHUBARB (CUT INTO 1 INCH PIECES)
1 QUART FRESH STRAWBERRIES, MASHED
2 TABLESPOONS LEMON JUICE
1 CUP SUGAR
1/3 CUP CORNSTARCH
CAKE:
3 CUPS ALL PURPOSE FLOUR
1 CUP SUGAR
1 TEASPOON BAKING POWDER
1 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1 CUP BUTTER OR MARGARINE CUT INTO PIECES
1 1/2 CUPS BUTTERMILK
2 EGGS
1 TEASPOON VANILLA
TOPPING:
1/4 CUP BUTTER OR MARGARINE
3/4 CUP ALL PURPOSE FLOUR
3/4 CUP SUGAR
FILLING: IN A LARGE SAUCEPAN COMBINE RHUBARB, STRAWBERRIES AND LEMON JUICE. COVER AND COOK OVER MEDIUM HEAT ABOUT 5 MINUTES. COMBINE SUGAR AND CORNSTARCH; STIR INTO SAUCEPAN. BRING TO A BOIL, STIRRING CONSTANTLY UNTIL THICKENED; REMEOVE FROM HEAT AND SET ASIDE.
(SEE NEXT PAGE}
CAKE: IN A LARGE BOWL COMBINE FLOUR, SUGAR, BAKING POWDER, BAKING SODA AND SALT. CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. BEAT BUTTERMILK, EGGS AND VANILLA IN SMALL BOWL; STIR IN TO CRUMB MIXTURE. SPREAD HALF OF THE BATTER EVENLY INTO A GREASED 13X9X2 INCH BAKING DISH. CAREFULLY SPREAD FILLING ON TOP. DROP REMAINING BATTER BY TABLESPOONS OVER FILLING.
TOPPING: MELT BUTTER IN SAUCEPAN OVER LOW HEAT. REMOVE FROM HEAT; STIR IN FLOUR AND SUGAR UNTIL MIXTURE RESEMBLES COARSE CRUMBS. SPRINKLE OVER BATTER. LAY FOIL ON LOWER RACK TO CATCH ANY JUICY FRUIT SPILLOVERS. BAKE AT 350 DEGREES FOR 40-45 MINUTES. COOL IN PAN. CUT INTO SQUARES.
ANGEL BISCUITS
(NO RISING NECESSARY)
1 CAKE YEAST
3 TEASPOONS BAKING POWDER
2 TABLESPOONS LUKEWARM WATER
4 TABLESPOONS SUGAR
5 CUPS PLAIN FLOUR
1 TEASPOON SALT
1 TEASPOON BAKING SODA
1 CUP SHORTENING
2 CUPS BUTTERMILK
DISSOLVE YEAST IN WATER. IN A LARGE BOWL, SIFT FLOUR AND OTHER DRY INGREDIENTS. CUT IN SHORTENING; ADD BUTTERMILK AND THEN THE YEAST MIXTURE. STIR UNTIL ALL FLOUR IS MOISTENED. KNEAD ON FLOURED BOARD A MINUTE. ROLL TO DESIRED THICKNESS AND CUT WITH A BISCUIT CUTTER. BAKE AT 400 DEGREES ABOUT 12 MINUTES.
DOUGH MAY BE KEPT REFRIGERATED AND USED ABOUT A WEEK.
PUMPKIN BREAD
CONTRIBUTOR UNKNOWN
1 CAN PUMPKIN
4 EGGS
1 CUP OIL
2/3 CUP COLD WATER
3 1/3 CUPS FLOUR
2 TEASPOONS BAKING SODA
1 1/2 TEASPOONS SALT
1 TEASPOON CINNAMON
1 TEASPOON NUTMEG
3 CUPS SUGAR
MIX AND POUR INTO TWO LOAF PANS (GREASED AND FLOURED.) BAKE AT LEAST 1 HOUR AT 350 DEGREES.
APPETIZER
Proverbs 31:13-14
She selects wool and flax
And works with eager hands.
She is like the merchant ships
Bringing her food from afar.
DRIED BEEF SPREAD
MELISSA NELSON BOLING
1 - 8 OUNCE CREAM CHEESE
2 TABLESPOONS MILK
3 OUNCES DRIED BEEF, CHOPPED
2 TABLESPOONS CHOPPED GREEN PEPPER
2 TABLESPOONS CHOPPED ONIONS
3/4 TO 1 TEASPOON PEPPER
1/2 CUP SOUR CREAM
PREHEAT OVEN TO 350 DEGREES. MIX CREAM CHEESE AND MILK. ADD ALL OTHER INGREDIENTS. POUR INTO OVEN SAFE DISH. TOP WITH 1/2 CUP CHOPPED WALNUTS. BAKE 15 MINUTES. SERVE WITH CLUB CRACKERS.
BEAN DIP
LINDA MORAN
IN A CROCK POT:
3 CANS REFRIED BEANS
3/4 CONTAINER OF SOUR CREAM (PINT)
2 CUPS SHREDDED AMERICAN OR CHEDDAR CHEESE
THIS IS GREAT FOR A CROWD.
CHILE CHEESE DIP
VONNIE KUSSATZ
1 - 8 OUNCE CREAM CHEESE
1/2 CUP GREEN ONIONS
4 OUNCE CAN GREEN CHILIES OR ROTEL TOMATOES WITH GREEN CHILIES, DRAINED
1 CAN WOLFE BRAND CHILE (NO BEANS)
3/4 CUP GRATED CHEDDAR CHEESE
SPREAD SOFTENED CREAM CHEESE IN BOTTOM OF QUICHE PAN. ADD ROTEL TOMATOES. TOP WITH CHILI AND CHEESE. MICROWAVE 4 MINUTES. SERVE WITH CHIPS.
BEAN DIP
VONNIE KUSSATZ
SAUTE IN BUTTER:
1 SMALL ONION, CHOPPED
1 CAN GREEN CHILIES
ADD 1 CAN TOMATO AND CHILIES --- SIMMER
SLOWLY STIR IN MONTEREY JACK AND SHARP CHEDDAR CHEESE, GRATED. ADD 1 CAN BEAN DIP.
CHICKEN ALMOND PUFFS
MELISSA NELSON BOLING
1/2 CUP CHICKEN BROTH BOILED WITH 4 TABLESPOONS BUTTER AND 1/8 TEASPOON SALT.
REDUCE HEAT AND STIR IN 1/2 CUP FLOUR. STIR UNTIL FLOUR BECOMES A BALL. REMOVE FROM HEAT.
BEAT IN 2 EGGS, ONE AT A TIME. BEAT UNTIL SMOOTH AND SHINY. STIR IN 1 SMALL CAN DEVILED CHICKEN, 1/4 TEASPOON ALMOND EXTRACT AND 3 TABLESPOONS DICED TOASTED ALMONDS. BLEND WELL. DROP BY SMALL TEASPOON FULL ON GREASED COOKIE SHEETS. BAKE AT 425 DEGREES FOR 10-12 MINUTES.
TOAST ALMONDS ON A COOKIE SHEET AT 350 DEGREES FOR 4 MINUTES WATCHING CAREFULLY SO THAT THEY DO NOT BURN.
ANTS ON A LOG
CELERY
CREAM CHEESE OR PEANUT BUTTER
RAISINS
INSTRUCTIONS (NO, YOU DON'T HAVE TO GO OUTSIDE AND FIND ANY OF THE LITTLE CRITTERS) INSTEAD SUBSTITUTE RAISINS.
WASH AND CUT CELERY STICKS INTO 2 OR 3 INCH PIECES. DRY. SPREAD WITH EITHER CREAM CHEESE OR PEANUT BUTTER. DOT ON SOME RAISINS.
BACON CHEDDAR PUFFS
MELISSA NELSON BOLING
1/2 CUP MILK
2 TABLESPOONS MARGARINE, CUT INTO SMALL PIECES
1/2 CUP FLOUR
2 EGGS
1/2 CUP (2 OUNCES) SHREDDED SHARP CHEDDAR CHEESE
1/4 CUP CHOPPED GREEN ONIONS
4 SLICES BACON, COOKED CRISP AND CRUMBLED
1/4 TEASPOON GARLIC SALT
1/4 TEASPOON GROUND BLACK PEPPER
HEAT OVEN TO 350 DEGREES. BRING MILK AND MARGARINE TO A BOIL OVER MEDIUM HEAT. ADD FLOUR ALL AT ONCE, STIRRING CONSTANTLY UNTIL MIXTURE FORMS A BALL AND LEAVES SIDES OF PAN. REMOVE FROM HEAT. ADD EGGS, ONE AT A TIME STIRRING CONSTANTLY UNTIL MIXTURE IS SMOOTH. ADD REMAINING INGREDIENTS. DROP BY TEASPOON FULL ON A GREASED FOIL LINED COOKIE SHEET. BAKE 25 MINUTES OR UNTIL PUFFED AND GOLDEN BROWN. WRAP SECURELY AND FREEZE IF DESIRED. TO SERVE; HEAT OVEN TO 350 DEGREES. BAKE 5-8 MINUTES OR UNTIL HEATED. MAKES 3 DOZEN.
SAUSAGE STUFFED MUSHROOMS
LACEY ROGERS
1 1/2 POUNDS MEDIUM MUSHROOMS (APPROX 30)
1/2 POUND PORK SAUSAGE
1/2 CUP SHREDDED MOZZARELLA CHEESE
1/4 CUP SEASONED BREAD CRUMBS
REMOVE STEMS FROM MUSHROOMS; CHOP STEMS AND SET ASIDE THE MUSHROOMS AND THE STEMS.
IN A SKILLET OVER MEDIUM HEAT, COOK SAUSAGE UNTIL WELL BROWNED. WITH A SLOTTED SPOON, REMOVE THE SAUSAGE TO PAPER TOWELS TO DRAIN. SPOON OFF ALL BUT 2 TABLESPOONS OF DRIPPINGS FROM SKILLET.
IN HOT DRIPPINGS OVER MEDIUM HEAT, COOK MUSHROOM STEMS UNTIL TENDER, ABOUT 10 MINUTES, STIRRING FREQUENTLY. REMOVE FROM HEAT; STIR IN SAUSAGE AND CHEESE AND CRUMBS.
PREHEAT OVEN TO 450 DEGREES. FILL THE MUSHROOM CAPS WITH MIXTURE. PLACE IN PAN AND BAKE FOR 15 MINUTES.
HANKY PANKYS
JAYNE NELSON
IN A LARGE SKILLET, BROWN:
1 POUND GROUND BEEF
1 POUND LEAN GROUND PORK OR SAUSAGE
DRAIN.
ADD 1 TABLESPOON EACH OF THE FOLLOWING AND MIX WELL:
SALT
PEPPER
OREGANO
WORCESTERSHIRE SAUCE
ADD 1 POUND VELVEETA CHEESE IN CHUNKS AND STIR UNTIL MELTED. SPREAD ON SLICES OF PARTY RYE BREAD.*
PLACE ON A COOKIE SHEET IN A SINGLE LAYER AND FREEZE. AFTER FROZEN, PLACE IN A PLASTIC BAG AND KEEP IN FREEZER UNTIL READY TO USE.
TO HEAT, PLACE A SINGLE LAYER ON A COOKIE SHEET AND PLACE UNDER BROILER 3-4 MINUTES.
*IF YOU CAN'T FIND PARTY RYE BREAD, USE REGULAR SLICED RYE BREAD THAT YOU HAVE CUT INTO QUARTERS.
THIS IS GREAT TO HAVE ON HAND FOR AFTER SCHOOL SNACKS OR UNEXPECTED COMPANY.
DELICIOUS PARTY SPREAD
12 OUNCES SOFTENED LIGHT CREAM CHEESE
1 CAN (4.25 OUNCE) DEVILED HAM
1 TABLESPOON WORCESTERSHIRE SAUCE
1 DASH CAYENNE PEPPER
1/3 CUP FINELY CHOPPED GREEN BELL PEPPER
1/3 CUP FINELY CHOPPED RED BELL PEPPER
IN A SMALL MIXING BOWL, COMBINE CREAM CHEESE, DEVILED HAM, WORCESTERSHIRE SAUCE AND CAYENNE PEPPER. BEAT ON MEDIUM SPEED UNTIL SMOOTH. STIR IN GREEN AND RED BELL PEPPERS. COVER AND REFRIGERATE 1 HOUR OR UNTIL READY TO SERVE. SERVE WITH CRACKERS OR VEGETABLES.
FRIED PEPPERS
LORNA LINCOLN
1 LARGE CAN PICKLED JALOPENO PEPPERS
1 SMALL PKG. MILD SAUSAGE, COOKED
1 LARGE PKG. MILD CHEDDAR CHEESE, SHREDDED
12 EGG WHITES
1 SMALL BOX OF BISQUICK
WEE BIT OF MILK
SLICE PEPPERS DOWN ONE SIDE AND CLEAN OUT ALL OF THE STUFF IN THERE AND WASH WELL. COOK SAUSAGE LOOSELY AND DRAIN. MIX IN AS MUCH CHEESE AS YOU LIKE; THE MORE CHEESE YOU PUT IN, THE GOOIER IT WILL BE. STUFF THE INSIDE OF THE PEPPERS AND FREEZE IN A BIG ZIP LOCK BAG. BEAT THE EGG WHITES UNTIL STIFF. IN A SEPARATE BOWL MIX THE BISQUICK AND THE MILK TIL BATTER IS A BIT THICKER THAN PANCAKE BATTER; FOLD IN THE EGG WHITES REAL GOOD. DIP PEPPERS IN THE BATTER ONE AT A TIME; PEPPERS MUST BE FROZEN OR THE INSIDE WILL COME OUT. FRY TILL A DARK BROWN IN VERY HOT OIL. SERVE WITH A LARGE BOTTLE OF PEPTO-BISMOL!
SHRIMP SPREAD
JAYNE NELSON
8 OUNCE CREAM CHEESE
1/2 CUP SOUR CREAM
1/4 CUP MAYONNAISE
1 CUP SEAFOOD COCKTAIL SAUCE
2 CUPS SHREDDED MOZZARELLA CHEESE
9 OUNCES COOKED SHRIMP*
3 GREEN ONIONS, SLICED
3/4 CUP DICED FRESH TOMATOES
BLEND CREAM CHEESE, SOUR CREAM AND MAYONNAISE IN A BOWL. SPREAD ON A PLATTER. COVER WITH SEAFOOD COCKTAIL SAUCE. SPRINKLE WITH CHEESE, SHRIMP, ONIONS AND TOMATOES. COVER AND CHILL. SERVE WITH CRACKERS.
*I LIKE TO USE POPCORN SIZED SHRIMP AND COOK IT IN ZATARINS SHRIMP BOIL.
TOSTADA APPETIZERS
MARY NEAL
6 CORN TORTILLAS OR USE READY MADE TOSTADA CHIPS
SALAD OIL
3/4 POUND LEAN GROUND BEEF
1 SMALL ONION, DICED
4 TEASPOONS CHILI POWDER
1/2 TEASPOON SALT
1/2 TEASPOON OREGANO LEAVES
1 - 8 OUNCE CAN TOMATO SAUCE
1/4 POUND SHREDDED CHEDDAR CHEESE
1 1/2 CUPS SHREDDED ICEBERG LETTUCE
3/4 CUP SLICED BLACK OLIVES
CUT EACH TORTILLA INTO 6 WEDGE SHAPED PIECES; COOK IN SKILLET OVER MEDIUM HEAT IN ABOUT 1/4 INCH OIL. DO NOT OVERLAP. COOK ABOUT 30 SECONDS ON EACH SIDE,TURNING WITH A SLOTTED SPOON, UNTIL GOLDEN AND CRISP. REMOVE AND DRAIN ON PAPER TOWEL. ARRANGE ON PLATTER.
IN A 2 QUART SAUCEPAN OVER MEDIUM HEAT, COOK GROUND BEEF AND ONION UNTIL BROWNED, STIRRING OCCASIONALLY (ABOUT 10-15 MINUTES.) DRAIN FAT FROM MEAT MIXTURE. STIR IN CHILI POWDER, SALT, OREGANO AND HALF OF THE TOMATO SAUCE. COOK ABOUT 3 MINUTES. REMOVE FROM HEAT.
SPOON 1 HEAPING TEASPOON MEAT MIXTURE ON EACH TORTILLA CHIP; TOP EACH WITH CHEESE, LETTUCE AND 1/2 TEASPOON OF REMAINING TOMATO SAUCE. TOP WITH OLIVES AND SERVE IMMEDIATELY.
36 APPETIZERS OR 12 SERVINGS.
APPROX. 40 CALORIES PER APPETIZER.
JEZEBEL SAUCE
JAYNE NELSON
1 (16 OUNCE) JAR APPLE JELLY
1 (16 OUNCE) JAR PINEAPPLE PRESERVES
1 (5 OUNCE) JAR HORSERADISH
1 (1 1/2 OUNCE) CAN DRY MUSTARD
MIX ALL INGREDIENTS. COVER AND REFRIGERATE. SERVE WITH MEATBALLS, SAUSAGE, SLICED HAM OR AS A SPREAD WITH CREAM CHEESE OVER CRACKERS.
TINY STUFFED TOMATOES
LEXUS NEAL
1 PINT CHERRY TOMATOES
2 - 2 1/4 OUNCE CANS DEVILED HAM
2 TABLESPOONS SOUR CREAM
2 TABLESPOONS HORSERADISH
THINLY SLICE OFF TOPS FROM CHERRY TOMATOES; REMOVE PULP; DRAIN SHELLS UPSIDE DOWN ON PAPER TOWELS.
IN A SMALL BOWL, COMBINE HAM, SOUR CREAM AND HORSERADISH; FILL THE TOMATO SHELLS WITH THE HAM MIXTURE. REFRIGERATE.
GARNISH TOPS WITH PARSELY IF DESIRED.
BACON ROLL UPS
6 OUNCES CREAM CHEESE
1 TABLESPOON MILK
25 SLICES MIXED GRAIN SANDWICH BREAD
25 SLICES BACON CUT IN HALVES
COMBINE MILK AND CREAM CHEESE. STIR TO SPREADING CONSTISTENCY. SPREAD ABOUT 2 TEASPOONS ON EACH SIDE OF BREAD, THAT HAS BEEN CUT INTO 2 PIECES
ROLL BREAD JELLYROLL STYLE AND WRAP A PIECE OF BACON AROUND EACH PIECE OF BREAD. PLACE ON BROILER PAN. BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL BACON BROWNS. THESE FREEZE WELL. THAW BEFORE COOKING. MAKES 50.
CHEESEBALL
MONICA AYALA FLORES
2 - 8 OUNCE PHILADELPHIA CREAM CHEESE, SOFTENED
1/4 CUP MARGARINE, SOFTENED
2 PACKAGES HILL COUNTRY OR OTHER THIN SLICED HAM
1/2 BUNCH - 1 BUNCH GREEN ONIONS, TOPS INCLUDED
1 CUP CHOPPED PECANS
MIX SOFTENED CREAM CHEESE AND MARGARINE UNTIL WELL BLENDED. MIX IN GREEN ONIONS AND HAM. SHAPE INTO BALL AND COAT WITH CHOPPED PECANS.
TOASTED ARTICHOKE ROUNDS
JAYNE NELSON
24-32 SMALL BREAD ROUNDS
1 (8 1/2 OUNCE) CAN ARTICHOKE HEARTS RINSED, DRAINED AND QUARTERS
1 CUP SHREDDED PROVOLONE CHEESE
1/2 CUP MAYONNAISE
1 TEASPOON SALT
1/2 TEASPOON LEMON PEPPER
PAPRIKA
TOAST BREAD ROUNDS. PLACE AN ARTICHOKE QUARTER ON EACH ROUND. MIX CHEESE, MAYONNAISE, SALT AND LEMON PEPPER AND SPREAD ON ARTICHOKES. SPRINKLE LIGHTLY WITH PAPRIKA. BROIL UNTIL BUBBLY AND LIGHTLY BROWNED.
SPINACH ARTICHOKE DIP
JAYNE NELSON
THIS IS A RECIPE THAT I ADAPTED FROM A SIMILAR ONE THAT WE HAD IN A RESTAURANT IN DENTON,TEXAS.
1 UNCUT ROUND LOAF BREAD
FILLING:
16 OUNCES CREAM CHEESE
10 OUNCES FROZEN CHOPPED SPINACH, THAWED AND DRAINED
1 CAN ARTICHOKE HEARTS, DRAINED AND CHOPPED
1/4 CUP CHOPPED ONION
1 - 4 OUNCE CAN SLICED MUSHROOMS, DRAINED
1 JALOPENO PEPPER, CHOPPED FINE
TOPPING:
GRATED MONTEREY JACK CHEESE
CRUMBLED CRISP COOKED BACON
DICED FRESH TOMATOES
CUT OFF TOP OF BREAD AND HOLLOW OUT INSIDE LEAVING A THIN SHELL ON SIDES AND BOTTOM. HEAT FILLING INGREDIENTS, MIXING WELL. SPOON INTO BREAD SHELL. TOP WITH CHEESE AND BACON AND PLACE ON A COOKIE SHEET. HEAT IN A 350 DEGREE OVEN UNTIL BUBBLY. TOP WITH TOMATOES. SERVE HOT WITH TORTILLA CHIPS, BREAD CHUNKS OR VEGETABLES.
HOT ARTICHOKE DIP
KAY ROSS
1 - 14 OUNCE CAN OR JAR ARTICHOKES DRAINED AND CHOPPED
1 CUP MAYONNAISE
1 CUP PARMESAN CHEESE
1 TEASPOON GARLIC POWDER
CLUB CRACKERS
HEAT OVEN TO 350 DEGREES. MIX ALL INGREDIENTS EXCEPT CRACKERS AND BAKE UNTIL BUBBLY - 20-25 MINUTES. SERVE HOT - SPREAD ON CRACKERS.
VARIATION: ADD 1/2 CUP PARMESAN CHEESE, 8 OUNCES CREAM CHEESE AND 1 CUP SOUR CREAM.
EASY CEREAL SNACK MIX
MELISSA COLLINS
COMBINE 2 CUPS TOASTED OAT CEREAL, 2 CUPS SMALL PRETZEL TWISTS, 1 CUP MINIATURE MARSHMALLOWS, 1 CUP DRIED CRANBERRIES IN A LARGE RESEALABLE PLASTIC BAG. COMBINE 2 TABLESPOONS GRANULATED SUGAR AND 1/2 TEASPOON GROUND CINNAMON IN SMALL BOWL. POUR 1 TABLESPOON MELTED MARGARINE OR BUTTER AND THE SUGAR MIXTURE OVER THE CEREAL MIXTURE. SEAL BAG. SHAKE WELL TO MIX.
FRUIT DIP
KAY ROSS
8 OUNCES CREAM CHEESE
1/2 CUP BROWN SUGAR
1/2 CUP WHITE SUGAR
1 TEASPOON VANILLA
MIX ALL INGREDIENTS. CHILL AND SERVE. GREAT FOR APPLES.
ARTICHOKE DIP
MELISSA COLLINS
1 CAN ARTICHOKE HEARTS (NON-MARINATED AND CHOPPED)
1 CAN DICED GREEN CHILIES
1 CUP MAYONNAISE
1 CUP PARMESAN CHEESE
MIX TOGETHER AND BAKE AT 350 DEGREES UNTIL HOT (ABOUT 30 MINUTES.)
BEVERAGE
Proverbs 31:15-16
She gets up while it is still dark;
She provides food for her family
and portions for her servant girls.
She considers a field and buys it;
out of her earnings she plants a vineyard.
STRAWBERRY LEMONADE
1 QUART STRAWBERRIES, HULLED
1 1/2 CUPS FRESH LEMON JUICE
3 CUPS WATER
1 1/2 CUPS SUGAR
LEMON/LIME SODA OR GINGER ALE
PUREE STRAWBERRIES IN BLENDER OR FOOD PROCESSOR. COMBINE SUGAR,LEMON JUICE AND WATER. (YOU MAY WANT TO HEAT THE SUGAR AND WATER TO DISSOLVE.) THEN ADD TO STRAWBERRIES AND LEMON JUICE. TO SERVE MIX ONE PART OF THE STRAWBERRY/LEMON CONCENTRATE WITH TWO PARTS SODA OR GINGER ALE. MAKES ABOUT 1 1/2 QUARTS CONCENTRATE WHICH YOU CAN ADD TO 3 QUARTS SODA OR GINGER ALE.
INSTANT SPICED TEA
SHARON MANEY
2 CUPS TANG
2 CUPS SUGAR
1 CUP INSTANT TEA
1 - 1 QUART LEMONADE MIX
1 TEASPOON ALLSPICE
1 TEASPOON CINNAMON
MIX THOROUGHLY. USE 3 TEASPOONS IN A CUP OF HOT WATER.
"RED COFFEE"
JAYNE NELSON
THIS IS CALLED RED COFFEE BECAUSE IT WAS ORIGINALLY MADE IN A PERCOLATOR.
2 CUPS CRANBERRY JUICE
1 CUP PINEAPPLE JUICE
1 CUP WATER
1 CUP BROWN SUGAR
2 CINNAMON STICKS
HEAT ALL INGREDIENTS UNTIL PIPING HOT. REMOVE CINNAMON STICKS TO SERVE.
WHITE HOT CHOCOLATE
3 CUPS HALF AND HALF OR LIGHT CREAM
2/3 CUP WHITE CHOCOLATE CHIPS
3 INCH STICK CINNAMON
1/8 TEASPOON GROUND NUTMEG
1 TEASPOON VANILLA
1/4 TEASPOON ALMOND
GROUND CINNAMON,OPTIONAL
COMBINE 1/4 CUP HALF AND HALF, WHITE CHOCOLATE CHIPS AND STICK CINNAMON. NUTMEG. WHISK OVER LOW HEAT UNTIL CHIPS MELT. REMOVE CINNAMON STICK; ADD RE MAINING HALF AND HALF. WHISK UNTIL HEATED THROUGH. REMOVE FROM HEAT;STIR IN EXTRACTS. SPRINKLE WITH CINNAMON IF DESIRED.
RECEPTION PUNCH
1 - 12 OZ CAN FROZEN LEMONADE OR LIMEADE
1 - 46 OUNCE CAN PINEAPPLE JUICE
2 - 28 OUNCE BOTTLES GINGER ALE
ICE OR ICE RINGS
CHILL ALL INGREDIENTS. DELUTE LEMONADE USING 1 CAN LESS WATER THAN DIRECTIONS RECOMMEND. STIR IN PINEAPPLE JUICE. ADD GINGER ALE AND ICE JUST BEFORE SERVING.
WASSAIL
KATHIE MICHAUD
2 QUARTS APPLE CIDER
1 TEASPOON WHOLE ALLSPICE
1 PINT CRANBERRY JUICE
1 SMALL ORANGE, STUDDED WITH
WHOLE CLOVES
1 TEASPOON AROMATIC BITTERS
3/4 CUP SUGAR
2 STICKS CINNAMON
1 CUP RUM (OPTIONAL)
PUT ALL INGREDIENTS IN CROCK POT. COVER AND COOK ON HIGH FOR 1 HOUR, THEN ON LOW 4-8 HOURS. SERVE WARM.
VIENNESE COFFEE MIX
2/3 CUP (SCANT) DRY INSTANT COFFEE
2/3 CUP SUGAR
3/4 CUP POWDERED NONDAIRY CREAMER
1/2 TEASPOON CINNAMON
DASH GROUND ALLSPICE
DASH GROUND CLOVES
DASH GROUND NUTMEG
MIX ALL INGREDIENTS AND STORE IN AIRTIGHT JAR. TO SERVE MIX 4 TEASPOONS WITH 1 CUP HOT WATER.
CIDER SNAP
JAYNE NELSON
2 CUPS APPLE CIDER OR APPLE JUICE
4 TEASPOONS RED CINNAMON CANDIES
(RED HOTS)
4 THIN SLICED APPLES FOR GARNISH
(OPTIONAL)
IN A 4 CUP MEASURE COMBINE APPLE CIDER AND CINNAMON CANDIES. MICRO-COOK, UNCOVERED ON 100% POWER FOR 4-5 MINUTES OR TILL CANDIES DISSOLVE AND THE CIDER IS PIPINGHOT, STIRRING ONCE. SERVE IN MUGS. GARNISH WITH APPLES IF DESIRED.
BANANA PUNCH
KAY ROSS
6 CUPS WATER
4 CUPS SUGAR
1 -12 OUNCE CAN FROZEN ORANGE JUICE
2 LEMONS
5 BANANAS
1 -48 OUNCE CAN PINEAPPLE JUICE
3 -28 OUNCES EACH BOTTLES GINGER ALE
HEAT WATER AND DISSOLVE SUGAR. JUICE LEMONS. PREPARE ORANGE JUICE ACCORDING TO DIRECTIONS. BLEND BANANAS IN BLENDER. COMBINE SUGAR WATER WITH LEMON JUICE, ORANGE JUICE, PINEAPPLE JUICE AND BANANAS. FREEZE IN 5 (1 QUART) CONTAINERS. TO SERVE, DEFROST CONTAINERS FOR 2 HOUR UNTIL MUSHY. PLACE IN PUNCH BOWL AND POUR CHILLED GINGER ALE OVER. SERVES 50 (4 OUNCE) SERVINGS.
CIDER BUGS
JAYNE NELSON
ORANGES, HALVED AND PULP REMOVED
BROWN SUGAR
CINNAMON STICKS
WHOLE NUTMEG
WHOLE CLOVES
TISSUE PAPER OR COLORED PLASTIC WRAP
CUT ORANGES IN HALF AND REMOVE AS MUCH PULP AS YOU CAN. DRY ORANGES IN 250 DEGREE OVEN FOR ABOUT 2 HOURS. ALLOW TO COOL THOROUGHLY. MOUND BROWN SUGAR INTO THE EMPTY HALF SHELL. USE CINNAMON STICKS FOR LEGS ALONG THE SIDES (6-8 DEPENDING ON THE SIZE OF THE ORANGE). JUST PUSH INTO SUGAR. A WHOLE NUTMEG IS PUSHED INTO THE SUGAR AS THE HEAD AND 2 WHOLE CLOVES FOR THE EYES. WRAP IN TISSUE PAPER OR COLORED PLASTIC WRAP WITH THE INSTRUCTIONS TO JUST DROP INTO TWO QUARTS OF CIDER AND HEAT THROUGH.
SMOOTHIE
KAY ROSS
2 CUPS FRUIT
8 OUNCES YOGURT
1/4 CUP SUGAR (OR LESS)
1/2 CUP MILK
2 CUPS ICE
BLEND TOGETHER IN BLENDER.
SOUPS AND SALADS
Proverbs 31:17-18
She sets about her work vigorously;
Her arms are strong for her tasks.
She sees that her trading is profitable
And her lamp does not go out at night.
SOUP HINTS
1. A LEAF OF LETTUCE DROPPED INTO THE POT ABSORBS THE GREASE FROM THE TOP OF SOUP. REMOVE WHEN IT HAS SERVED IT'S PURPOSE.
2. FOR ADDED NUTRITION, ADD ONE OR TWO WELL BEATEN EGGS TO CREAM SOUPS JUST BEFORE TAKING FROM HEAT.
3. IF YOU GET SOUP TOO SALTY, SLICE A RAW POTOTO AND DROP IN - IT WILL ABSORB A LOT OF THE SALT - DISCARD THE POTATO.
4. FOR FOODS COOKED A LONG TIME, LIKE STEWS, ADD SEASONINGS DURING THE LAST HOUR TO AVOID "COOKING OUT" THE FLAVOR.
5. USE CELERY LEAVES IN SOUPS, SALADS AND SANDWICHES.
6. TO CLARIFY CHICKEN OR BEEF STOCK, ALLOW 1 EGG FOR EACH QUART OF STOCK YOU HAVE. SEPARATE EGGS AND RESERVE THE YOLKS FOR SOME OTHER PURPOSE. BEAT WHITES SLIGHTLY AND CRUSH THE SHELLS. ADD WHITES AND SHELLS TO STOCK; BRING TO A BOIL, STIRRING CONSTANTLY AND BOIL 3-4 MINUTES. REDUCE HEAT; COVER AND SIMMER FOR 15 MINUTES. REMOVE FROM HEAT AND LET STAND 10 MINUTES. STRAIN THROUGH SEVERAL THICKNESSES OF CHEESECLOTH. THE BROTH WILL BE CLEAR AND LOVELY.
NEVER THE SAME WAY TWICE CHILI
SHARON MICHAUD
1 POUND MEAT
1 CAN TOMATO SAUCE
1 LARGE ONION
CHILI POWDER
1 CAN RANCH STYLE BEANS
TAKE YOUR MEAT, DOESN'T MATTER WHAT IT IS, BROWN IT IN A SKILLET ON MEDIUM HIGH WITH ONIONS UNTIL EITHER BROWN, GOLDEN BROWN OR UNTIL YOU KNOW THAT IT IS COOKED. TURN DOWN THE HEAT TO LOW AND ADD IN THE TOMATO SAUCE, BEANS, CHILI POWDER AND SECRET INGREDIENTS. KEEP ON LOW HEAT FOR ABOUT 15-20 MINUTES, STIRRING EVERY MINUTE AFTER IT STARTS TO BUBBLE. TURN OFF THE HEAT AND PUT INTO ANOTHER CONTAINER FOR THE TABLE OR LEAVE IT IN THE SKILLET AND SERVE. BEST EATEN WITH WHITE OR BAKED POTATOES.
NOW, I SUPPOSE YOU ARE WONDERING WHAT THE SECRET INGREDIENTS ARE. THEY ARE WHATEVER YOU CAN FIND IN THE KITCHEN THAT CAN BE USED WITH COOKING MEAT, BAKING SPICES FOR BREADS, AND OTHER BAKED GOODIES DO NOT TASTE RIGHT AND CAN UPSET THE STOMACH IN CHILI. YOU CAN EVEN USE KETCHUP, BBQ SAUCE AND EVEN ITALIAN SEASONING IF YOU LIKE. AS LONG AS YOU MAKE YOUR CHIL NEVER THE SAME WAY TWICE. THIS RECIPE DEVELOPED OUT OF ME BEING BORED WITH JUST THE PLAIN INGREDIENTS ABOVE AND ALWAYS SEEING THE OTHER SEASONINGS IN THE CUPBOARD AND WONDERING IF ANYONE WOULD NOTICE. NEVER REVEAL ALL OF THE INGREDIENTS THAT YOU USE. HAVE FUN!
VEGETABLE CHEESE SOUP
VONNIE KUSSATZ
SAUTE IN 1/2 STICK MARGARINE FOR 4 MINUTES:
2 MEDIUM CARROTS, DICED
1 MEDIUM ONION, DICED
3 RIBS CELERY, DICED
2 POTATOES, DICED AND BOILED UNTIL TENDER AND DRAINED
2 CANS CHICKEN BROTH (3 1/2 CUPS)
2 CANS CREAM OF POTATO SOUP
1/2 POUND VELVEETA
IN 3 QUART POT, PUT BROTH AND POTATO SOUP. ADD CARROTS, ONION, CELERY. SIMMER 30 MINUTES. LAST 15 MINUTES ADD VELVEETA AND POTATOES.
CREAMY SEAFOOD SOUP
SCOTT AND SANDRA BALL
2 TABLESPOONS BUTTER, DIVIDED
1/2 POUND SHRIMP, PEELED AND DEVEINED
1/2 POUNDS SCALLOPS
1 ONION, CHOPPED (CAN USE 1/2 ONION, IF DESIRED)
2 RIBS CELERY, SLICED
1 TABLESPOON THYME
1 RED PEPPER, CHOPPED
3 CUPS HEAVY CREAM
1/4 CUP SHERRY
1/2 TEASPOON SALT
1/8-1/4 TEASPOON CAYENNE PEPPER
1/8 TEASPOON NUTMEG
IN LARGE SKILLET, MELT 1 TABLESPOON BUTTER. ADD SHRIMP AND SCALLOPS; COOK UNTIL OPAQUE. REMOVE. IN SAME SKILLET, MELT REMAINING BUTTER OVER MEDIUM HEAT. ADD ONION, CELERY AND THYME. COOK UNTIL TENDER, 8-10 MINUTES. ADD BELL PEPPERS; COOK UNTIL CRISP-TENDER; 5 MINUTES. ADD THE REST OF THE INGREDIENTS; HEAT THROUGH. MAKES 7 ONE CUP SERVINGS.
OPTIONS: USE 1 POUND OF SHRIMP AND NO SCALLOPS. USE CAYENNE PEPPER ACCORDING TO HOW YOU WANT IT.
WIMP CHILI
STACY L. MICHAUD
1 POUND GROUND BEEF
1 -16 OUNCE CAN BEANS (RANCH STYLE WORKS BEST)
1 -16 OUNCE CAN TOMATO SAUCE
1/2 MEDIUM WHITE ONION, CHOPPED VERY SMALL)
2 TABLESPOONS CHILI POWDER
6-10 SERVINGS INSTANT WHITE RICE
1 POUND SHREDDED CHEDDAR CHEESE
BROWN MEAT, DRAIN. ADD BEANS, ONION AND CHILI POWDER. STIR AT MEDIUM HEAT FOR 5 MINUTES. SIMMER AT LOW HEAT FOR 15 MINUTES. COOK RICE WHILE CHILI SIMMERS. PUT 1 SERVING RICE ON PLATE, THEN SOME CHILI AND FINALLY TOP WITH CHEESE. ENJOY YOUR MEAL!!!
TACO SOUP
JAYNE NELSON
I DEVELOPED THIS RECIPE AFTER EATING A SIMILAR SOUP AT A RESTAURANT IN SAN FRANCISCO CALLED SALMUGUNDIS. IT IS ONE OF OUR FAVORITES.
1 1/2 POUNDS GROUND BEEF
1 POUND SAUSAGE
1 ONION, DICED
1 GREEN BELL PEPPER, DICED
16 OUNCES CRUSHED TOMATOES WITH THEIR JUICE
4 CANS BEEF BROTH
1 CUP UNCOOKED RICE
RED PEPPER FLAKES TO TASTE
SALT AND PEPPER TO TASTE
TORTILLA CHIPS
GRATED CHEDDAR CHEESE
SOUR CREAM, OPTIONAL
BROWN MEATS TOGETHER, DRAIN. ADD ALL INGREDIENTS EXCEPT THE LAST THREE. COOK UNTIL RICE IS TENDER AND SOUP IS VERY HOT. LADLE INTO SERVING BOWL. TOP WITH TORTILLA CHIPS, CHEDDAR CHEESE AND A DOLLOP OF SOUR CREAM.
TORTILLA SOUP
BRIAN COKER
GREAT FOR A COOL NIGHT!
1 BAG CORN CHIPS (TORTILLA CHIPS)
1 BAG SHREDDED CHEDDAR CHEESE
1 - 1/2 POUNDS CHICKEN MEAT
3-4 CELERY RIBS, CHOPPED
1 MEDIUM ONION, CHOPPED
2 CANS DICED TOMATOES
1 CAN CHICKEN BROTH
1 CAN BEEF BROTH
2 LIMES, SLICED
COMINO, GARLIC POWDER, CHILI POWDER AND CAYENNE PEPPER
CAN ALSO ADD:
1 SMALL ZUCCHINI, CHOPPED
1 SMALL SQUASH, CHOPPED
BOIL CHICKEN UNTIL COOKED, CUT IT UP OR SHRED IT (YOU MAY WANT TO USE THE BROTH TO REPLACE THE CANNED CHICKEN BROTH)
SAUTE CELERY, ONION, ZUCCHINI & SQUACH IN BOTTOM OF SOUP POT. ADD IN DICED TOMATOES, THE BROTH, CHICKEN AND FILL WITH WATER (10-15 OUNCES.) GET IT UP TO A BOIL; THEN TURN IT DOWN. SQUEEZE LIME INTO SOUP. ADD COMINO, GARLIC POWDER, CHILI POWDER AND CAYENNE PEPPER IN LAYERS AND STIR IN. BE CONSERVATIVE WITH THE CAYENNE. ADD OTHERS AS MUCH AS YOU LIKE. TASTE WILL GET STRONGER AS IT COOKS.
LET IT SIMMER FOR AN HOUR. ONCE VEGIES ARE COOKED, IT IS READY.
PLACE CHIPS AND CHEESE IN BOTTOM OF BOWL. POUR SOUP OVER CHIPS AND CHEESE. ENJOY! BE CAREFUL - IT WILL BE HOT.
COMINO WILL DETERMINE HOW HOT IT IS.
FIVE BEAN SOUP
KATHY AND BETTY MULLINS
1 CAN PORK AND BEANS
4 CANS DIFFERENT KINDS OF BEANS (KIDNEY,NAVY,PINTO, BUTTER) WHATEVER KINDS YOU LIKE, EXCEPT RANCH STYLE BEANS
1 CAN TOMATO SAUCE
1 POUND GROUND BEEF
1 MEDIUM ONION, CHOPPED
1 POUND BACON, CUT INTO SMALL PIECES
1/2 CUP BROWN SUGAR
BROWN BEEF, BACON AND ONION. ADD REST OF THE INGREDIENTS EXCEPT BROWN SUGAR. SIMMER ABOUT 30 MINUTES. ABOUT 15 MINUTES BEFORE SERVING ADD BROWN SUGAR. STIR FREQUENTLY, ESPECIALLY AFTER YOU ADD THE BROWN SUGAR. IT WILL CAUSE IT TO STICK.
STARDUST SALAD
JAYNE NELSON
DISSOLVE IN 2 CUPS HOT WATER:
1 BOX LEMON JELLO
1 BOX ORANGE JELLO
ADD:
1 1/2 CUPS COLD WATER
2 BANANAS
2 1/2 CUPS CRUSHED PINEAPPLE, DRAINED (RESERVE JUICE)
POUR INTO 9X13 INCH DISH. COVER COMPLETELY WITH MINIATURE MARSHMALLOWS AND LET CONGEAL.
SAUCE:
1 CUP SUGAR
2 TABLESPOONS FLOUR
1 CUP RESERVED PINEAPPLE JUICE
1 EGG BEATEN UNTIL FOAMY
COOK UNTIL THICK.. CHILL. WHEN COLD, SPREAD OVER CONGEALED SALAD. WHIP 1 PACKAGE DREAM WHIP OR USE COOL WHIP. BLEND IN 1 - 3OUNCE PACKAGE CREAM CHEESE.. SPREAD OVER SAUCE. TOP WITH GRATED CHEDDAR CHEESE.
HOT CHICKEN SALAD
4 CUPS DICED, COOKED CHICKEN
3 CUPS DICED CELERY
1/2 CUP CHOPPED PIMENTO
1 1/2 CUPS SALAD DRESSING
1 CAN, 4 OUNCES MUSHROOMS
1 ONION, CHOPPED
1 1/2 CUPS MILK
1 LARGE CAN CHOW MEIN NOODLES
1 PACKAGE SLIVERED ALMONDS
MIX ALL TOGETHER'PUT IN BUTTERED CASSEROLE DISH AND COVER WITH LOTS OF GRATED CHEESE. BAKE AT 350 DEGREES FOR 45 MINUTES.
FROG EYE SALAD
1 CUP ANCINI DE PEPE; COOKED IN 3 CUPS BOILING WATER AND DRAINED
2 CUPS MANDARIN ORANGES; SAVE JUICE
1 CAN CHUNK PINEAPPLE,SAVE JUICE
1 CUP MINIATURE MARSHMALLOWS
DRESSING:
4 TABLESPOONS FLOUR
1 CUP SUGAR
3 EGGS
2 CUPS OF SAVED JUICE
1/2 TEASPOON SALT
8 OUNCES COOL WHIP
FOR DRESSING, PUT SUGAR,FLOUR,SALT IN PAN;ADD JUICE AND BEATEN EGGS. COOK, STIRRING UNTIL THICK. COOL. MIX ANCINI, FRUIT AND MARSHMALLOWS. FOLD COOL WHIP AND DRESSING TOGETHER AND MIX INTO OTHER INGREDIENTS. REFRIGERATE.
EASY MINESTRONE
JAYNE NELSON
1 POUND LEAN GROUND BEEF
1 LARGE ONION, CHOPPED
1 CUP CELERY, CHOPPED
2 CARROTS, SLICED JULIENNE STYLE
8 CUPS BEEF BROTH
1/2 TEASPOON EACH DRY BASIL AND OREGANO
3 OUNCES WHEEL, ROTELLE OR ELBOW MACARONI
1 - 10 OUNCE PACKAGE FROZEN CHOPPED SPINACH, THAWED
1 CAN (15 OUNCES) GARBONZO BEANS
1/2 CUP PARMESAN CHEESE
SALT AND PEPPER TO TASTE
IN A LARGE PAN, BROWN THE GROUND BEEF UNTIL IT LOSES ITS PINK COLOR. ADD ONION, CELERY AND CARROTS. COOK STIRRING OCCASIONALLY UNTIL VEGETABLES ARE SOFT, ABOUT 10 MINUTES. DRAIN MEAT AND VEGETABLES AND RETURN TO PAN. ADD BEEF BROTH AND SPICES. BRING TO A BOIL; REDUCE HEAT AND SIMMER COVERED 45 MINUTES. ADD PASTA AND SPINACH. INCREASE HEAT TO MEDIUM-HIGH AND COOK STIRRING OCCASIONALLY UNTIL PASTA IS AL DENTE (ABOUT 10 MINUTES,) ADD GARBONZOS ALONG WITH THEIR LIQUID AND 2 TABLESPOONS PARMESAN. HEAT THROUGH. SEASON TO TASTE WITH SALT AND PEPPER. PASS REMAINING PARMESAN AT THE TABLE. SERVES 6-8.
GLORFIED RICE SALAD
VONNIE KUSSATZ
1 CUP RICE - BOIL IT TIL DONE
ADD 1/2 POUND MARSHMALLOWS
BLEND IN 1 CUP SUGAR
1 CUP SHREDDED PINEAPPLE
CHILL THEN ADD 2 CUPS WHIPPED CREAM (1 PINT SIZE)
NEW ENGLAND CLAM CHOWDER
JAYNE NELSON
1 SLICE BACON
2 TABLESPOONS CHOPPED ONION
1 SMALL POTATO, DICED
1/2 CUP WATER
1/2 TEASPOON SALT
1 DASH PEPPER
1 CAN MINCED CLAMS
1 CUP MILK
1 TABLESPOON BUTTER
COOK BACON, DRAIN ON PAPER TOWEL AND RESERVE DRIPPINGS. SAUTE ONION IN RESERVED DRIPPING UNTIL TENDER. SET ASIDE.
COMBINE POTATO, WATER, SALT AND PEPPER AND COOK UNTIL TENDER. STIR IN CLAMS, MILK, BUTTER AND ONION. HEAT THROUGH. SPRINKLE CRUMBLED BACON OVER EACH SERVING. SERVES 2
BEAN SOUP
JAYNE NELSON
THIS CAME FROM MY FRIEND BETTY HAWKINS
4 CANS DRIED WHITE BEANS OR YOU CAN USE HOMECOOKED
2 MEDIUM ONIONS, CHOPPED
4 CLOVES GARLIC, MINCED
4 CANS CHICKEN BROTH
1 -12 OUNCE JAR ROASTED RED PEPPERS
COOK ONION AND GARLIC UNTIL TENDER IN A LITTLE BIT OF OLIVE OIL. POUR BEANS WITH THEIR BROTH INTO BLENDER (YOU WILL PROBABLY HAVE TO DO THIS IN SEVERAL BATCHES.) ADD CHICKEN BROTH TO MAKE IT EASIER TO BLEND. ADD ONIONS AND GARLIC.
POUR INTO A LARGE PAN. BLEND PEPPERS UNTIL SMOOTH AND ADD TO BEANS IN PAN. HEAT THROUGH. SEASON WITH SALT AND PEPPER TO TASTE.
STRAWBERRY JELLO SALAD
VONNIE KUSSATZ
2 SMALL PACKAGES STRAWBERRY JELLO
2 CUPS BOILING WATER
1 (10 OUNCE) PACKAGE FROZEN STRAWBERRIES
1 CUP MASHED BANANAS
1 CUP CRUSHED PINEAPPLE WITH JUICE
BLEND AND MIX - LET IT SET
VICK'S CRANBERRY SALAD
VICTORIA EMBERS
GRANDMOTHER OF KATHIE MICHAUD
1 POUND RAW CRANBERRIES
1 CUP SUGAR
2 MEDIUM NAVEL ORANGES, PEELED
1 SMALL PACKAGE (4 OUNCES) CRANBERRY JELLO
1 CUP BOILING WATER
IN FOOD PROCESSOR, GRIND CRANBERRIES, ORANGES AND PEELING FROM 1/4 ORANGE. MIX TOGETHER AND ADD SUGAR. DISSOVE JELLO WITH WATER. MIX TOGETHER AND POUR INTO BOWL. REFRIGERATE UNTIL SET.
CRANBERRY JELLO SALAD
JAYNE NELSON
2 CUPS FRESH CRANBERRIES, CRUSHED
3 RIBS CELERY, SLICED THIN
1 CUP CHOPPED PECANS
1 CAN CRUSHED PINEAPPLE DRAINED (RESERVE JUICE)
1 LARGE BOX BLACK CHERRY JELLO
2 CUPS BOILING WATER
1 CUP SUGAR
IN A LARGE BOWL MIX THE JELLO AND SUGAR. STIR IN THE BOILING WATER AND STIR TO DISSOLVE. MIX RESERVED JUICE WITH COLD WATER TO MAKE 1 CUP; ADD TO JELLO MIXTURE. MIX IN THE CRANBERRIES, CELERY, PINEAPPLE AND NUTS; MIX WELL. POUR INTO DISH OR MOLD AND CHILL IN REFRIGERATOR UNTIL SET,
WE ALWAYS HAVE THIS AT THANKSGIVING.
TOMATO ASPIC JELLO
KATHIE MICHAUD
1 SMALL BOX LEMON JELLO
2 CUPS V-8 JUICE
HEAT 1 CUP V-8 JUICE AND DISSOLVE JELLO IN IT. ADD THE REST OF THE JUICE (COLD). LET IT SET. SERVE.
COCA COLA SALAD
JAYNE NELSON
1 LARGE CAN BING CHERRIES, DRAINED (RESERVE JUICE)
1 LARGE CAN CRUSHED PINEAPPLE
1 CUP SLICED CELERY
2 PACKAGES CHERRY JELLO
2 PACKAGES CREAM CHEESE
12 OUNCE COCA COLA
HEAT JUICE FROM CHERRIES AND POUR OVER JELLO; LET COOL. ADD COCA COLA AND STIR IN REMAINING INGREDIENTS. POUR MIXTURE INTO MOLD OR 8X13 INCH DISH. CHILL UNTIL FIRM.
CABBAGE SALAD
VONNIE KUSSATZ
4 TABLESPOONS SESAME SEEDS
1 CUP SLICED ALMONDS
1 HEAD CHOPPED CABBAGE
4 GREEN ONIONS
1 PACKAGE TOP RAMEN, BROKEN UP
DRESSING:
1 TABLESPOON SUGAR
1 CUP SALAD OIL
6 TABLESPOONS WINE VINEGAR
2 TEASPOONS SALT
1 TEASPOON PEPPER
1 PACKAGE CHICKEN TOP RAMEN FLAVORING
MIX AND ADD TO SALAD BEFORE YOU SERVE IT..
CREAMY POTATO SALAD
LINDA MORAN
8 MEDIUM SIZED RED POTATOES (ABOUT 1 1/2 POUNDS)
1/2 CUP ITALIAN SALAD DRESSING
1/2 CUP SLICED CELERY
1/3 CUP CHOPPED GREEN ONIONS
1/2 CUP SOUR CREAM
1/2 CUP MAYONNAISE
1/2 CUP CUCUMBER SALAD DRESSING
WASH AND SLICE POTATOES. COOK UNTIL TENDER AND DRAIN. TOSS WITH ITALIAN DRESSING AND CHILL. FOLD IN CELERY AND GREEN ONIONS. IN SEPARATE BOWL, COMBINE SOUR CREAM, MAYONNAISE AND CUCUMBER SALAD DRESSING. POUR THIS MIXTURE OVER POTATOES. TOSS GENTLY. GARNISH WITH GREEN OLIVES IF DESIRED. SEREVES 8-10.
STRAWBERRY SPINACH SALAD
LINDA LAMB
10 LARGE FIRM STRAWBERRIES
1 LARGE BUNCH SPINACH
DRESSING:
1/2 CUP SUGAR
1 TEASPOON DRY MUSTARD
1/3 CUP WHITE WINE OR WHITE VINEGAR
1 CUP VEGETABLE OIL
1 TABLESPOON (ROUNDED) POPPY SEEDS
WASH, DRAIN AND TEAR SPINACH INTO SERVING SIZE PIECES. PLACE IN A LARGE SALAD BOWL CHILL. SLICE STRAWBERRIES IN HALF (MAY ALSO LEAVE WHOLE,IF DESIRED.) SET ASIDE. MIX DRESSING INGREDIENTS (EXCEPT POPPY SEEDS) TOGETHER IN BLENDER. STIR IN POPPY SEEDS. JUST BEFORE SERVING, MIX DRESSING WITH SPINACH AND STRAWBERRIES. SERVES 4-5.
BROCCOLI SALAD
BECKY YAGER
3 BUNCHES BROCCOLI FLORETS, CHOPPED
1 SMALL RED ONION, DICED OR PURPLE CABBAGE
3/4 POUND BACON, FRIED CRISP AND CRUMBLED
4 1/2 TABLESPOONS WHITE VINEGAR
3/4 CUP MAYONNAISE
3/4 CUP SUGAR
MILK TO THIN DOWN
RAISINS, GRATED CHEESE, MUSHROOMS, SUNFLOWER SEEDS, GREEN ONIONS, ETC. (OPTIONAL)
COMBINE ALL INGREDIENTS AND CHILL BEFORE SERVING.
SPANISH RICE SALAD
JAYNE NELSON
3 CUPS COLD RICE THAT HAS BEEN COOKED IN CHICKEN BROTH
1 CUP CHOPPED GREEN PEPPER
1 CUP SLICED CELERY
1/4 CUP CHOPPED ONION
1/2 CUP CHOPPED PIMENTO
PINCH OF GROUND CUMIN
4 TOMATOES,DICED
1/2 CUP ITALIAN SALAD DRESSING
TOSS ALL INGREDIENTS TOGETHER. CHILL. SERVES 8.
PISTACHIO SALAD
LINDA MORAN
1 PACKAGE PISTACHIO PUDDING MIX
1 - 12 OUNCE COOL WHIP
1 SMALL CREAMED COTTAGE CHEESE
1 SMALL CAN CRUSHED PINEAPPLE, DRAINED
CHOPPED PECANS, OPTIONAL
MIX AND CHILL.
CHINESE CHICKEN SALAD
BECKY SALAD
2-3 TABLESPOONS SESAME SEEDS
2-3 TABLESPOONS SUNFLOWER SEEDS
1 (12 OUNCE) CAN CHICKEN
1 PACKAGE RAMEN NOODLES, CRUSHED - NO FLAVORING
3/4-1 CUP OIL
1 TEASPOON SALT AND PEPPER
1 PACKAGE SLIVERED ALMONDS
1 HEAD CABBAGE, CHOPPED
GREEN ONIONS, SLICED
1/4 CUP SUGAR
6 TABLESPOONS RICE VINEGAR
BROWN SEEDS AND ALMONDS. MIX WITH CABBAGE, CHICKEN, ONIONS AND RAMEN NOODLES. MIX REMAINING INGREDIENTS AND DRESS SALAD. LET SET OVERNIGHT OR ALL DAY BEFORE SERVING.
FROZEN FRUIT SALAD
JAYNE NELSON
1 CAN CHERRY OR BLUEBERRY PIE FILLING
1 CAN CRUSHED PINEAPPLE
1 CAN SWEETENED CONDENSED MILK (EAGLE BRAND)
1 CARTON COOL WHIP (ANY SIZE WILL WORK)
1/2 CUP CHOPPED PECANS
1 TEASPOON LEMON JUICE
MIX PIE FILLING, PINEAPPLE, SWEETENED CONDENSED MILK AND LEMON JUICE. FOLD IN COOL WHIP AND PECANS. POUR INTO MOLD AND FREEZE. UNMOLD TO SERVE.
THIS CAN ALSO BE MOUNDED INTO A PREBAKED OR GRAHAM CRACKER PIE CRUST AND FROZEN.
THIS IS ALMOST LIKE EATING ICE CREAM.
CORNBREAD SALAD
JAYNE NELSON
2 PACKAGES CORNBREAD MIX
1 BELL PEPPER, DICED
4 OR MORE GREEN ONIONS, SLICED
1 LARGE JAR PIMENTOES
1 FIRM TOMATO, CHOPPED
2 CUPS MAYONNAISE
COOK CORNBREAD ACCORDING TO PACKAGE DIRECTIONS AND CRUMBLE. ADD OTHER INGREDIENTS AND MIX TOGETHER. KEEP IN REFRIGERATOR.
MANDARAN ORANGE SALAD
KATHIE MICHAUD
2 - 3 OUNCE PACKAGES JELLO (ORANGE OR LEMON)
12 OUNCES APRICOT NECTAR
1 SMALL CAN ORANGE JUICE CONCENTRATE
8 OUNCES CRUSHED PINEAPPLE
8-12 OUNCES MANDARIN ORANGES
HEAT APRICOT NECTAR. DISSOLVE JELLO IN HOT NECTAR. ADD FROZEN ORANGE JUICE. STIR UNTIL MELTED. ADD CRUSHED PINEAPPLE AND ORANGES.
LIME JELLO
KATHIE MICHAUD
3 OUNCE PACKAGE LIME JELLO DISSOLVED IN
1 CUP BOILING WATER. DRAIN JUICE FROM
1 CAN GRAPEFRUIT SECTIONS AND
ADD ENOUGH WATER TO MAKE 1 CUP.
ADD JUICE TO JELLO, THEN
ADD THE GRAPEFRUIT SECTIONS.
CRUSHED PINEAPPLE CAN BE ADDED.
JELLO VARIATIONS
KATHIE MICHAUD
STRAWBERRIES AND BANANA JELLO - ADD FRUIT COCKTAIL AND MARSHMALLOWS
LEMON JELLO - FRUIT COCKTAIL, MINT ,MARSHMALLOWS CAN BE ADDED
LEMON JELLO- CRUSHED PINEAPPLE AND GRATED CHEDDAR CHEESE
TO OTHER FLAVORS ADD FRUIT COCKTAIL, BANANAS, MARSHMALLOWS, PINEAPPLE - ANY OR ALL
CARROT AND PINEAPPLE JELLO
KATHIE MICHAUD
1 PACKAGE LEMON OR ORANGE JELLO DISOLVED IN 1 CUP BOILING WATER. DRAIN 1 CUP CRUSHED PINEAPPLE AND ADD WATER TO MAKE 1 CUP LIQUID. ADD TO JELLO. ADD CRUSHED PINEAPPLE AND 1 GRATED RAW CARROT.
DRY JELLO SALAD
KATHIE MICHAUD
2 - 3 OUNCE PACKAGES OR 1- 6 OUNCE JELLO - ANY FLAVOR
16 OUNCES COOL WHIP
8 OUNCES COTTAGE CHEESE
8 OUNCES CRUSHED PINEAPPLE, DRAINED
MIX TOGETHER JELLO, COOL WHIP AND COTTAGE CHEESE. FOLD IN FRUIT. REFRIGERATE.
DRY JELLO SALAD VARIATION
KATHIE MICHAUD
SAME INGREDIENTS AS FOR DRY JELLO SALAD
DISSOLVE JELLO IN 1 CUP BOILING WATER. ADD 1 CUP WATER. REFRIGERATE. CUT JELLO INTO SMALL PIECES (EASIER FOR MIXING.) MIX WITH COOL WHIP AND COTTAGE CHEESE. ADD FRUIT.
VEGETABLES
Proverbs 31:19-20
In her hand she holds the distaff
And grasps teh spindle with her fingers.
She opens her arms to the poor
And extends her hands to the needy.
HASH BROWN CASSEROLE
MELISSA NELSON BOLING
4 POUNDS HASH BROWNS
1/2 CUP BUTTER OR MARGARINE
2 CUPS SOUR CREAM
2 CUPS SHREDDED CHEDDAR CHEESE
1/2 CUP CHOPPED ONION
1 CAN CREAM OF CELERY SOUP
MELT BUTTER IN 9X13 INCH BAKING DISH. SPREAD HASH BROWNS IN DISH. SPREAD ONIONS OVER HASH BROWNS. MIX SOUP AND SOUR CREAM AND SPREAD OVER TOP OF ONIONS. TOP WITH GRATED CHEESE. BAKE AT 350 DEGREES FOR 1 HOUR.
CHEESE AND POTATO CASSEROLE
ALLENE HAVERLAH
6 MEDIUM POTATOES
1/4 TEASPOON SALT
1/8 TEASPOON PEPPER
1 CUP GRATED CHEESE
1 CAN CREAM OF MUSHROOM SOUP
3 TABLESPOONS BUTTER
3/4 CUP MILK
PEEL AND SLICE POTATOES VERY THIN. LAYER IN 2 QUART CASSEROLE HALF OF THE POTATOES, SEASONINGS, CHEESE AND SOUP. DOT WITH BUTTER AND MAKE A SECOND LAYER OF THE SAME. POUR MILK OVERTOP. COVER AND BAKE AT 350 DEGREES 1 HOUR OR UNTIL TENDER.
CORN CASSEROLE
KAY ROSS
1 - 16 OUNCE CAN WHOLE KERNEL CORN, UNDRAINED
1 - 16 OUNCE CAN CREAM STYLE CORN
1 BOX JIFFY CORNBREAD MIX
1/2 STICK MARGARINE
1 CUP SOUR CREAM
SALT AND PEPPER
MIX ALL INGREDIENTS IN GREASED CASSEROLE. BAKE AT 350 DEGREES FOR 1 HOUR OR UNTIL GOLDEN BROWN.
HONEY BAKED LENTILS
LINDA MORAN
A HEALTHY DISH THAT'S HEARTY.
IN A DUTCH OVEN OR HEAVY SAUCEPAN, PUT:
1 POUND (2 1/3 CUPS) LENTILS
1 SMALL BAY LEAF
5 CUPS WATER
2 TEASPOONS SALT
BRING TO A BOIL. COVER AND SIMMER FOR 30 MINUTES. DO NOT DRAIN. DISCARD BAY LEAF. PREHEAT OVEN TO 350 DEGREES.
IN A SEPARATE DISH COMBINE:
1 TEASPOON DRY MUSTARD
1 TABLESPOON SOY SAUCE
1/2 CUP CHOPPED ONIONS
1 CUP WATER
ADD THIS TO THE LENTILS. COOK 4 SLICES BACON. CUT 4 SLICES BACON INTO 1 INCH PIECES OR USE 1/2 POUND BROWNED SAUSAGE OR BEEF. STIR THIS INTO LENTILS, RESERVING SOME BACON BITS TO PUT ON TOP.
POUR OVER ALL 1/3 CUP HONEY. COVER, BAKE 1 HOUR, UNCOVERED THE LAST 10 MINUTES.
CORN CASSEROLE
LINDA LAMB
2 CANS CREAM CORN
1 PACKAGE CORNBREAD MIX
2 EGGS, BEATEN
1/3 CUP OIL
1/2 CUP CHOPPED ONION
1/3 CUP CHOPPED JALOPENO
GRATED CHEDDAR CHEESE, OPTIONAL
MIX AND POUR INTO GREASED DISH. BAKE AT 350 DEGREES FOR 45 MINUTES.
CORN PUDDING
VONNIE KUSSATZ
2 CUPS CORN, DRAINED
2 TEASPOON CORNSTARCH
4 EGGS
1/2 CUP SUGAR
1/2 STICK MELTED MARGARINE
1 CUP MILK
1 TEASPOON VANILLA
DASH OF SALT
BEAT EGGS AND REST OF INGREDIENTS. SPRINKLE WITH NUTMEG. BAKE AT 350 DEGREES 30-40 MINUTES. STIR ONCE AFTER MIXTURE BEGINS TO COOK.
BAKED ONIONS
MARY NEAL
1/3 CUP HONEY
1/4 CUP BUTTER
1/2 TEASPOON SALT
6 LARGE ONIONS, SLICED
PREHEAT OVEN TO 425 DEGREES. IN ONE QUART SAUCEPAN OVER MEDIUM HEAT, HEAT HONEY, BUTTER AND SALT. IN GREASED 13X9 BAKING DISH, ARRANGE ONIONS. POUR HONEY-BUTTER MIXTURE EVENLY OVER ONIONS. BAKE 45 MINUTES OR UNTIL GOLDEN BROWN IN COLOR.
SWISS CHEESE AND TOMATO BAKE
LACEY ROGERS
4 CUPS CROUTONS
2 MEDIUM TOMATOES, THINLY SLICED
1/2 POUND NATURAL SWISS CHEESE,
(2 CUPS SHREDDED)
2 EGGS
1 1/2 CUPS MILK
1/4 TEASPOON SALT
1/2 TEASPOON PAPRIKA
1/2 TEASPOON DRY MUSTARD
PREHEAT OVEN TO 350 DEGREES. ARRANGE CROUTONS IN 9 INCH PIE PLATE. TOP CROUTONS WITH TOMATO SLICES, SPRINKLE WITH Swiss CHEESE.
IN A SMALL BOWL WITH FORK OR WIRE WHISK, BEAT REMAINING INGREDIENTS. POUR OVER CHEESE.
BAKE 40 MINUTES OR UNTIL PUFFY AND BROWNED. SERVE IMMEDIATELY.
GLAZED ONIONS
MARY NEAL
1 1/2 POUNDS MEDIUM ONIONS
1/3 CUP SUGAR
2 TABLESPOONS BUTTER OR MARGARINE
1/4 TEASPOON SALT
IN A 2 QUART SAUCEPAN OVER MEDIUM HEAT IN 1 INCH OF BOILING WATER, COOK ONIONS TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER 15-20 MINUTES; DRAIN.
IN SKILLET OVER LOW HEAT, STIR SUGAR, BUTTER, 2 TEASPOONS WATER AND SALT UNTIL MIXED. ADD ONIONS; COOK UNTIL GOLDEN AND GLAZED; ABOUT 5 MINUTES, STIRRING OCCASIONALLY.
SOUFFLE'
MARY NEAL
INDIVIDUAL ASPARAGUS SOUFFLES'
1/4 CUP BUTTER
1/4 CUP ALL PURPOSE FLOUR
1/2 TEASPOON SALT
1 1/2 CUPS MILK
1/2 POUND ASPARAGUS, COOKED AND DRAINED, CUT INTO SMALL CHUNKS
6 EGGS, SEPARATED
IN A 2 QUART SAUCEPAN OVER MEDIUM HEAT MELT BUTTER; STIR IN FLOUR AND SALT UNTIL BLENDED. GRADUALLY STIR IN MILK AND COOK STIRRING UNTIL SAUCE IS THICKENED. ADD ASPARAGUS. REMOVE FROM HEAT.
IN A SMALL BOWL WITH FORK, BEAT EGG YOLKS SLIGHTLY. BEAT IN SMALL AMOUNT OF HOT ASPARAGUS SAUCE, SLOWLY STIR EGG MIXTURE BACK INTO SAUCE AND SET ASIDE.
PREHEAT OVEN TO 325 DEGREES. IN A LARGE BOWL WITH MIXER ON HIGH SPEED, BEAT EGG WHITES UNTIL STIFF. GENTLY FOLD IN ASPARAGUS SAUCE. SPOON INTO 6 GREASED 10 OUNCE RAMEKINS THAT HAVE BEEN PLACED IN SHALLOW BAKING PAN FOR EASIER HANDLING. BAKE 30 MINUTES OR UNTIL PUFFY.
SCALLOPED BROCCOLI
JAYNE NELSON
2 - 10 OUNCE PACKAGED FROZEN CHOPPED BROCCOLI, COOKED AND DRAINED
8 OUNCES BUTTER OR MARGARINE
1 POUND VELVETTA CHEESE, DICED
RITZ CRACKERS, CRUSHED
MELT MARGARINE IN SAUCEPAN. STIR IN VELVEETA; HEAT STIRRING CONSTANTLY UNTIL MELTED AND SMOOTH. PLACE A LAYER OF BROCCOLI IN A BUTTERED BAKING DISH. TOP WITH A LAYER OF CHEESE SAUCE AND THEN A LAYER OF CRUSHED CRACKERS. REPEAT LAYERS UNTIL ALL IS USED. BAKE AT 325 DEGREES UNTIL BUBBLY AND GOLDEN BROWN.
PARSLEY CREAMED PARSNIPS
MARY NEAL
1 POUND PARSNIPS
1 CUP WATER
SALT
2 TABLESPOONS ALL PURPOSE FLOUR
1/2 CUP MILK
1/8 TEASPOON PEPPER
1 TEASPOON GRATED ORANGE PEEL
CHOPPED PARSLEY
PEEL PARSNIPS, THEN SLICE IN 1/4 INCH SLICES. IN 2 QUART SAUCEPAN OVER MEDIUM HEAT, HEAT PARSNIPS, WATER AND 1/2 TEASPOON SALT TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER ABOUT 10 MINUTES UNTIL PARSNIPS ARE FORK TENDER. DRAIN PARSNIPS, RESERVING 1/2 CUP LIQUID.
IN 1 QUART SAUCEPAN OVER MEDIUM HEAT, STIR FLOUR WITH MILK UNTIL WELL MIXED; ADD RESERVED LIQUID, PEPPER AND 1/2 TEASPOON SALT. COOK STIRRING CONSTANTLY UNTIL THICKENED AND SMOOTH. STIR IN GRATED ORANGE PEEL. MIX SAUCE AND PARSNIPS. POUR INTO DISH.
CREAMED ONIONS
MARY NEAL
WATER
SALT
2 POUNDS SMALL WHITE ONIONS
6 TABLESPOONS BUTTER OR MARGARINE
3 TABLESPOONS ALL PURPOSE FLOUR
1 1/2 CUPS MILK
PAPRIKA
IN A 2 QUART SAUCEPAN OVER MEDIUM HEAT, IN 1 INCH BOILING, SALTED WATER, HEAT ONIONS TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER 10-15 MINUTES OR UNTIL ONIONS ARE TENDER.
MEANWHILE IN 1 QUART SAUCEPAN OVER MEDIUM HEAT, MELT BUTTER; STIR IN FLOUR UNTIL SMOOTH. SLOWLY STIR IN MILK AND 1/4 TEASPOON SALT. COOK STIRRING CONSTANTLY UNTIL THICKENED. DRAIN ONIONS AND PLACE IN SERVING DISH. POUR SAUCE OVER ONIONS AND SPRINKLE WITH PAPRIKA.
SPINACH CASSEROLE
JAYNE NELSON
KIDS THAT WON'T EAT SPINACH WILL EAT THIS CASSEROLE.
2 - 10 OUNCE PACKAGES FROZEN CHOPPED SPINACH, COOKED AND DRAINED
1/2 CUP MILK
1 SMALL ONION, CHOPPED FINE
8 OUNCES CREAM CHEESE
1 SMALL PACKAGE GRATED SHARP CHEDDAR CHEESE
PLACE SPINACH IN BUTTERED CASSEROLE DISH AND SET ASIDE. MIX CREAM CHEESE, MILK AND ONION UNTIL SMOOTH. POUR OVER SPINACH. SPRINKLE GRATED CHEESE OVER TOP. BAKE AT 350 DEGREES FOR 30 MINUTES.
SWEET POTATO CASSEROLE
JAYNE NELSON
1 LARGE CAN SWEET POTATOES, DRAINED
1 CUP SUGAR
1/2 CUP MELTED MARGARINE
2 EGGS
1/3 CUP MILK
1 TEASPOON VANILLA
BEAT EGGS SLIGHTLY. MIX ALL INGREDIENTS TOGETHER. PLACE IN A 1 1/2 QUART CASSEROLE.
TOPPING:
1/2 CUP BROWN SUGAR
1/4 CUP FLOUR
2 1/2 TABLESPOONS MARGARINE
1/2 CUP CHOPPED PECANS
MIX TOGETHER AND SPRINKLE OVER SWEET POTATOES. BAKE AT 350 DEGREES UNTIL SET - 30 TO 40 MINUTES.
BEST BEANS
JAYNE NELSON
2 CANS PINTO BEANS
1 CAN ROTEL TOMATOES
6 SLICES BACON, CHOPPED
1/2 ONION, CHOPPED
1 TEASPOON GARLIC POWDER
2 TEASPOONS CHILI POWDER
1 TEASPOON CUMIN
CHOPPED FRESH CILANTRO
POUR BEANS AND TOMATOES IN SAUCEPAN; LET SIMMER. FRY BACON IN SKILLET; ADD ONIONS AND SAUTE IN SOFT. STIR BACON AND ONIONS INTO BEANS. ADD SPICES AND THEN CILANTRO TO TASTE. SIMMER UNTIL HEATED THROUGH.
CHEESE CAULIFLOWER
1 MEDIUM HEAD CAULIFLOWER (ABOUT 2 POUNDS)
2 TABLESPOONS BUTTER OR MARGARINE
2 TABLESPOONS ALL PURPOSE FLOUR
1 TEASPOON DRY MUSTARD
1/4 TEASPOON SALT
DASH OF PEPPER
1 CUP MILK
1 CUP SHREDDED AMERICAN CHEESE
5 DROPS RED PEPPER SAUCE
PAPRIKA
PREPARE AND COOK CAULIFLOWER AS DIRECTED FOR CAULIFLOWERETS OR WHOLE CAULIFLOWER. HEAT MARGARINE IN 1 1/2 QUART SAUCEPAN OVER MEDIUM HEAT UNTIL MELTED. STIR IN FLOUR, MUSTARD, SALT AND PEPPER. COOK STIRRING CONSTANTLY UNTIL SMOOTH AND BUBBLY; REMOVE FROM HEAT. STIR IN MILK. HEAT UNTIL BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. STIR IN CHEESE AND PEPPER SAUCE. COOK AND STIR OVER LOW HEAT UNTIL CHEESE IS MELTED. POUR OVER HOT CAULIFLOWER. SPRINKLE WITH PAPRIKA.
DILLY BEANS
MELISSA NELSON BOLING
BRINE:
2 1/2 QUARTS WATER (10 CUPS)
1 PINT VINEGAR (2 CUPS)
1/3 CUP CANNING SALT
1 TEASPOON TUMERIC (HELPS CRISP AND CAN BE DOUBLED)
BOIL THESE 4 INGREDIENTS TO MAKE BRINE.
1 TSP. ALUM PER JAR (PUT ALUM IN JAR FIRST)
PACK IN JAR:
PACK WHOLE GREEN BEANS IN PINT JARS, CUT TO FIT
1 TO 2 CLOVES GARLIC
RED AND YELLOW BELL PEPPER STRIPS - 3 TO 4 SLICES PER JAR
SLICED JALOPENO
SPRIG OF FRESH DILL WEED
POUR BOILING BRINE OVER TOP OF BEANS IN JAR AND SEAL. PROCESS FOR 10 MINUTES IN WATER BATH CANNER. THE LONGER THEY SIT, THE BETTER THEY ARE.
ZUCCHINNI
MELISSA COLLINS
ZUCHINNI SQUASH WASHED AND SLICED INTO ROUND PIECES ABOUT 1/4 INCH THICK
PARMESAN CHEESE
MOLLY McBUTTER
FINELY SHREDDED CHEDDAR CHEESE
STEAM ZUCHINNI UNTIL TENDER. DUMP INTO PYREX DISH. SPRINKLE LIBERALLY WITH MOLLY McBUTTER THEN ADD PARMESAN CHEESE, THEN FINELY SHREDDED CHEDDAR CHEESE. IF STEAM ISN'T ENOUGH TO MELT THE CHEDDAR SLIGHTLY, RUN DISH IN OVEN OR MICROWAVE TO MELT IT.
CHEESY BROCCOLI POCKETS
JAYNE NELSON
1 - 10 OUNCE FROZEN CHOPPED BROCCOLI
2 TEASPOONS OLIVE OIL
1 CLOVE GARLIC, MINCED
1 CUP SHREDDED MOZZARELLA CHEESE
1/3 CUP GRATED PARMESAN CHEESE
2 JARRED ROASTED RED PEPPERS, COARSLEY CHOPPED
1 TEASPOON DRIED OREGANO
1/2 TEASPOON SALT
1/4 TEASPOON BLACK PEPPER
1 PACKAGE (16 OUNCES) FROZEN BREAD DOUGH, THAWED
PREHEAT OVEN TO 375 DEGREES. GREASE 2 BAKING SHEETS. COOK BROCCOLI ACCORDING TO PACKAGE DIRECTIONS; DRAIN WELL.
IN A MEDIUM SKILLET, HEAT OIL OVER LOW HEAT. ADD GARLIC; SAUTE FOR 2 MINUTES. ADD BROCCOLI; COOK, STIRRING UNTIL MOISTURE HAS EVAPORATED, ABOUT 3 MINUTES. REMOVE FROM HEAT; COOL SLIGHTLY.
IN A MEDIUM BOWL, COMBINE BROCCOLI MIXTURE, MOZZARELLA, PARMESAN, ROASTED PEPPERS, OREGANO, SALT AND PEPPER; MIX WELL.
ON A LIGHTLY FLOURED SURFACE, DIVIDE DOUGH INTO 8 PIECES; ROLL OUT EACH PIECE TO FORM A 6-INCH CIRCLE. SPOON AN EQUAL AMOUNT OF BROCCOLI MIXTURE IN THE CENTER OF EACH CIRCLE. FOLD DOUGH OVER FILLING TO FORM A HALF CIRCLE. PRESS EDGES WITH A FORK TO SEAL; PRICK A FEW HOLES IN POCKET TOPS.
PLACE POCKETS ON PREPARED BAKING SHEETS. BAKE UNTIL GOLDEN, ABOUT 25 MINUTES. SERVE IMMEDIATELY.
SHERRIED PEAS AND MUSHROOMS
1/2 POUND FRESH MUSHROOMS,SLICED
3 TABLESPOONS BUTTER OR MARGARINE
2 -10 OUNCE PACKAGES FROZEN BABY PEAS, COOKED AND DRAINED
1/2 TEASPOON MARJARAM OR DILL
1/4 TEASPOON NUTMEG
3 TABLESPOONS SHERRY
IN A LARGE SKILLET,SAUTE THE MUSHROOMS IN BUTTER UNTIL TENDER. ADD THE PEAS, MARJORAM OR DILL, NUTMEG AND SHERRY;HEAT THOROUGHLY AND SERVE.
SPINACH MADELIENE
JAYNE NELSON
2 (10 OUNCE EACH) PACKAGES FROZEN CHOPPED SPINACH
4 TABLESPOONS BUTTER OR MARGARINE
2 TABLESPOONS FLOUR
1/2 CUP EVAPORATED MILK
1/2 CUP VEGETABLE "LIKKER" (JUICE)
2 TABLESPOONS CHOPPED ONION
1/2 TEASPOON BLACK PEPPER
3/4 TEASPOON GARLIC SALT
3/4 TEASPOON CELERY SALT
1 TEASPOON WORCESTERSHIRE SAUCE
RED PEPPER TO TASTE
6 OUNCES JALOPENO CHEESE, DICED
BREAD CRUMBS
GRATED CHEDDAR CHEESE
COOK THE SPINACH ACCORDING TO PACKAGE DIRECTIONS. DRAIN AND RESERVE THE "POT LIKKER." MELT THE BUTTER IN SAUCEPAN OVER LOW HEAT. ADD FLOUR, STIRRING UNTIL BLENDED AND SMOOTH BUT NOT BROWN. ADD LIQUID (MILK AND LIKKER) SLOWLY, STIRRING CONSTANTLY TO AVOID LUMPS. COOK UNTIL SMOOTH AND THICK; CONTINUE STIRRING. ADD THE NEXT 6 INGREDIENTS (THE SEASONINGS) AND CHEESE; STIR UNTIL MELTED. COMBINE WITH COOKED SPINACH. THIS MAY BE SERVED IMMEDIATELY OR MAY BE FROZEN. THE FLAVOR IMPROVES IF MADE A DAY AHEAD AND REFRIGERATED. BEFORE SERVING, TOP WITH BREAD CRUMBS AND GRATED CHEDDAR CHEESE. BAKE IN 350 DEGREE OVEN UNTIL BREAD IS BROWN OR BUBBLY. THIS IS ALSO EXCELLENT AS A HOT DIP
MAIN DISHES
Proverbs 31:21-22
When it snows, she has no fear for her household
For all of them are clothed in scarlet
She makes coverings for her bed;
She is clothed in fine linen and purple.
HONEY RIBS
LINDA MORAN
2-3 LONG STRIPS OF RIBS
3 CUPS FRESH CIDER
1/2 CUP HONEY
2 TABLESPOONS LEMON JUICE
2 TABLESPOONS DRIED SAGE
1 1/2 TEASPOON DRIED THYME
SALT TO TASTE
SPREAD RIBS IN SHALLOW DISH. BLEND ALL INGREDIENTS AND POUR OVER MEAT. MARINATE SEVERAL HOURS IN REFRIGERATOR. REMOVE RIBS AND SPREAD IN ROASTING PAN IN SINGLE LAYER. RESERVE MARINADE. BAKE AT 350 DEGREES, BASTING EVERY 20 MINUTES FOR 1 1/2 HOURS. SERVES 6.
THE RIBS CAN MARINATE OVERNIGHT IN THE REFRIGERATOR.
STACY'S MEATLOAF
STACY MICHAUD
1 POUND GROUND BEEF
1 POUND SAUSAGE
4-6 CUPS CRUSHED CORN CHIPS OR CRACKERS
1 CUP MINCED ONIONS
2 SMALL CAN (8OUNCES EACH) TOMATO SAUCE
COMBINE ABOVE INGREDIENTS AND PUT IN CASSEROLE DISH. COVER WITH ANOTHER
4 OUNCE CAN TOMATO SAUCE.
BAKE AT 375 DEGREES FOR 1 HOUR.
STACY'S CHEESE-A-RONI MEATLOAF
STACY MICHAUD
1 POUND GROUND BEEF OR SAUSAGE
1 SMALL ONION, MINCED
1 CAN CHEDDAR CHEESE SOUP
1 BOX FOUR CHEESE RICE-A-RONI
1 SMALL CAN TOMATO SAUCE (8 OUNCE)
PEPPER
BASIL
PREHEAT OVEN TO 400 DEGREES. MIX FIRST FOUR INGREDIENTS TOGETHER. PUT IN AN OVEN SAFE DISH. MAKE A RIDGE ALONG THE TOP. TOP WITH TOMATO SAUCE AND SPRINKLE WITH SEASONINGS. BAKE FOR 1 HOUR.
TACO CASSEROLE
BERTHA SANCHEZ
1 POUND GROUND BEEF
TOSTITOS
1 CAN CREAM OF CELERY SOUP
1 CAN CREAM OF CHICKEN SOUP
1 CAN ENCHILADA SAUCE
8 OUNCE JAR PACE PICANTE
COOK MEAT AND DRAIN. ADD SOUPS, ENCHILADA SAUCE AND PICANTE; STIR UNTIL WELL BLENDED. PREPARE AND LINE PAN WITH TOSTIOS. POUR MEAT MIXTURE OVER TOSTITOS. TOP WITH SHREDDED CHEESE. BAKE AT 350 DEGREES UNTIL CHEESE IS MELTED. REMOVE FROM OVEN; TOP WITH SHREDDED LETTUCE, DICED TOMATOES AND SOUR CREAM.
HAMBURGER PIE FOR 4 OR MORE
MARTY DAVIS
1 POUND HAMBURGER MEAT, LEAN (USE MORE HAMBURGER IF YOU LIKE YOUR DISHES MEATIER.)
1 CAN ANY STYLE GREEN BEANS, DRAINED
SALSA TO TASTE - I USE ENOUGH TO THOROUGHLY SPREAD THROUGHOUT. YOU CAN USE TOMATO SOUP OR SAUCE OR PASTE OR PICANTE SAUCE (I USE CHUNKY MEDIUM SALSA)
OPTIONAL: ADD ANY SMALL LEFTOVERS FROM THE FRIDGE SUCH AS CORN, RICE, ETC.
MASHED POTATOES, ENOUGH FOR FOUR OR MORE. I USE INSTANT POTATOES, BUT REVERSE THE MILK AND WATER PORTIONS.
CHEESE FOR TOPPING (CAN BE MOZZARELLA, MONTEREY JACK,CHEDDAR,JALOPENO CHEESE,ETC.) DIFFERENT CHEESES GIVE IT A DIFFERENT TASTE. I SELDON MAKE MINE THE SAME WAY TWICE.
BROWN THE HAMBURGER IN 2 QUART CASSEROLE DISH OR OVEN SAFE PAN. IF THE MEAT IS TOO GREASY, SPOON THE GREASE OUT. ADD THE DRAINED GREEN BEANS AND ANY OTHER STUFF YOU WANT. IF YOU DON'T LIKE SALSA, USE ANOTHER OPTION. SALSA GIVES IT A GREAT TASTE AND YOU CAN USE THE MILD VERSION TOO. STIR ALL INGREDIENTS TOGETHER UNTIL WELL MIXED.
(SEE NEXT PAGE0
MAKE YOUR POTATO TOPPER. IF YOU USE REAL POTATOES, ADD AN EGG TOTHE MIXTURE TO THICKEN IT. SPOON POTATOES OVER MEAT MIXTURE. COVER WITH YOUR FAVORITE CHEESE. STICK IN OVEN AND BAKE. IF YOU'RE IN A HURRY SET YOUR OVEN TO 400 DEGREES. IT'LL COOK IN A HURRY. I USUALLY SET MINE AT 375 DEGREES. LET IT COOK UNTIL IT BUBBLES AND THE CHEESE IS BROWN.
THIS FREEZES GREAT. IT'S A GREAT DISH TO TAKE TO SHUT-INS OR WHEN YOU NEED TO DELIVER A MEAL. IT CONTAINS EVERYTHING. JUST ADD SOME FRESH BREAD OR GARLIC BREAD AND YOU HAVE A WONDERFUL MEAL.
I OFTEN MAKE A DOUBLE BATCH AND FREEZE THE SECOND ONE. THE LEFTOVERS ARE GREAT TOO. IF BOTH MY BOYS ARE HOME, I HAVE TO MAKE A TRIPLE BATCH AND HOPE THERE ARE SOME LEFTOVERS.
ECONOMY BEEF STROGANOFF
JAYNE NELSON
1 1/2 POUNDS GROUND BEEF
1 CAN CREAM OF CELERY SOUP (OR CREAM OF MUSHROOM SOUP)
16 OUNCES SOUR CREAM
4 OUNCES SLICED CANNED MUSHROOMS, DRAINED (YOU CAN USE 8 OUNCES IF YOU LIKE MORE MUSHROOMS)
SALT AND PEPPER TO TASTE
COOKED EGG NOODLES OR RICE
BROWN GROUND BEEF AND DRAIN. STIR IN THE SOUP AND MUSHROOMS. HEAT UNTIL JUST STARTING TO BUBBLE, STIRRING OFTEN. BLEND IN SOUR CREAM AND HEAT UNTIL JUST BUBBLY - DO NOT BOIL. SERVE OVER COOKED NOODLES OR RICE.
GINGER BEEF AND PINEAPPLE KABOBS
CHARLES KOCH
1 CUP LAWRY'S THAI GINGER MARINADE WITH LIME JUICE, DIVIDED
1 CAN (16 OUNCE) PINEAPPLE CHUNKS - SAVE JUICE
1-1/2 POUNDS SIRLOIN STEAK - CUT INTO 1-1/2 INCH CUBES
2 RED BELL PEPPERS CUT INTO CHUNKS
2 MEDIUM ONIONS CUT INTO WEDGES
WOODEN OR METAL SKEWERS
IN A LARGE ZIP LOCK BAG PLACE 1/2 CUP MARINADE, THE MEAT, VEGETABLES AND 1 TABLESPOON PINEAPPLE JUICE. SEAL AND MIX WELL. PLACE IN REFRIGERATOR FOR AT LEAST 30 MINUTES.
REMOVE MEAT AND VEGETABLES FROM BAG - DISCARD USED MARINADE.
ALTERNATELY THREAD MEAT, VEGETABLES AND PINEAPPLE CHUNKS ON SKEWERS
GRILL OR BROIL 10 - 12 MINUTES - OR TO DESIRED DONENESS BASTING OFTEN WITH REMAINING MARINADE. DO NOT BASTE DURING LAST 5 MINUTES
GREEN ENCHILADAS
LINDA MORAN
1 POUND GROUND MEAT
1 TEASPOON SALT
1/4 TEASPOON GARLIC POWDER
1/2 CUP ONION, CHOPPED
1 CAN CREAM OF CHICKEN SOUP
3/4 CUP EVAPORATED MILK
1 - 4 OUNCE CAN CHOPPED GREEN CHILIES
1 - 2 OUNCE JAR CHOPPED PIMENTOES
1/2 POUND AMERICAN CHEESE (OR VELVEETA)
1/2 POUND LONGHORN CHEESE, GRATED
1 DOZEN CORN TORTILLAS
WESSON OIL
BROWN MEAT WITH SEASONINGS AND ONION. IN SAUCEPAN, HEAT SOUP, MILK, CHILIES, PIMENTOES AND AMERICAN CHEESE UNTIL CHEESE MELTS. ADD LONGHORN CHEESE TO MEAT MIXTURE. SOFTEN TORTILLAS IN OIL AND ROLL THEM WITH MEAT FILLING. PLACE SEAM SIDE DOWN IN 9X13 CASSEROLE, POUR CHEESE MIXTURE OVER ENCHILADAS AND BAKE 1/2 HOUR AT 350 DEGREES. SLIGHTLY SPICY AND DELICIOUS.
SEVEN-LAYER DINNER
KATHIE MICHAUD
IN A 2 1/2 QUART CASSEROLE DISH MAKE LAYERS AS FOLLOWS:
4-5 PEELED AND DICED POTATOES
5 PEELED AND SLICED CARROTS
1 MEDIUM ONION, CHOPPED
1 SMALL CAN MUSHROOMS
1 POUND BEEF OR SAUSAGE, BROWNED
SEASON EACH LAYER. POUR ABOUT 16 OUNCES TOMATO SAUCE OVER TOP. COVER AND BAKE AT 350 DEGREES FOR 1 1/2 HOURS. SPRINKLE WITH CHEDDAR CHEESE. SERVE.
FRITO PIE
JUDY WIGGINS
1 POUND GROUND BEEF
1 LARGE CAN PINTO BEANS, DRAINED
1 (10 OUNCE) JAR/CAN HOT SAUCE
1 (8 OUNCE) CAN TOMATO SAUCE
1 CUP SHREDDED SHARP CHEDDAR CHEESE
1 TABLESPOON ONION
FRITOS
1 CUP SOUR CREAM
1/2 CUP SHREDDED SHARP CHEESE
BROWN GROUND BEEF WITH ONION. STIR IN BEANS, SAUCE AND CHEESE.
SET ASIDE 1 CUP OF FRITOS. COARSELY CRUSH THE REMAINING CHIPS. STIR CRUSHED CHIPS INTO MEAT MIXTURE. TURN INTO A 1 1/2 QUART CASSEROLE DISH. BAKE, UNCOVERED AT 375 DEGREES FOR 30 MINUTES.
SPOON SOUR CREAM ON TOP OF CASSEROLE; SPRINKLE WITH REMAINING CHEDDAR CHEESE. SPRINKLE RESERVED CHIPS AROUND THE EDGE OF CASSEROLE. BAKE, UNCOVERED FOR 2-3 MINUTES.
MEXICAN CASSEROLE
ALLENE HAVERLAH
1 1/2 POUNDS GROUND BEEF
2 TABLESPOONS CHILI POWDER
1 CAN ROTEL TOMATOES
3/4 POUND GRATED VELVEETA CHEESE
1 CAN CREAM OF MUSHROOM SOUP
1/2 CUP CHOPPED ONION
1 PACKAGE (12) CORN TORTILLAS, CUT IN PIECES)
1 - 1 POUND CAN RANCH STYLE BEANS
BROWN MEAT AND ONION; STIR IN CHILI POWDER.
LAY 6 CORN TORTILLAS IN BOTTOM OF BAKING DISH. ADD BROWNED MEAT. ADD CAN OF BEANS (JUICE AND ALL), CHEESE AND ANOTHER LAYER TOTRILLAS. MIX TOGETHER SOUP AND THE ROTEL TOMATOES. SPREAD ON TOP OF TORTILLAS. BAKE AT 350 DEGREES FOR 40 MINUTES.
CHILI
SHERRY GIFFORD
1 PACKAGE HAMBURGER MEAT
1 PACKAGE CHILI SEASONING
1 LARGE CAN DICED TOMATOES
1 CAN ROTEL TOMATOES
1 CAN PINTO BEANS
1 CAN KIDNEY BEANS
SALT AND PEPPER
COOK HAMBURGER UNTIL WELL DONE; DRAIN. COMBINE MEAT WITH ALL OTHER INGREDIENTS IN LARGE PAN. COOK UNTIL HOT. SALT AND PEPPER TO TASTE.
SPAGHETTI
SHERRY GIFFORD
1 PACKAGE HAMBURGER MEAT
1 PACKAGE SPAGHETTI
1 CAN SPAGHETT SAUCE
1-2 TEASPOONS GARLIC SEASONING
SALT AND PEPPER
COOK HAMBURGER UNTIL WELL DONE, DRAIN. IN LARGE POT BRING WATER AND GARLIC SEASONING TO BOIL. ADD SPAGHETTI; COOK UNTIL DONE. COMBINE HAMBURGER, SPAGHETTI AND SAUCE TOGETHER. ADD SALT AND PEPPER TO TASTE.
MEATBALLS
JAYNE NELSON
3 POUNDS GROUND BEEF
2 EGGS, BEATEN
2 CUPS QUICK OATS
1 TEASPOON SALT
1 CUP CANNED MILK
1/2 TEASPOON PEPPER
1 CUP CHOPPED ONION
1/2 TEASPOON GARLIC POWDER
MIX ALL INGREDIENTS AND SHAPE INTO BALLS. PLACE IN A SINGLE LAYER IN TWO 9X13 PANS OR ONE LARGE PAN. POUR TOPPING OVER MEATBALLS AND BAKE AT 350 DEGREES FOR 1 HOUR. PLACE IN CROCKPOT TO KEEP WARM, IF DESIRED
TOPPING:
32 OUNCES (4 CUPS) CATSUP
1/2 - 1 CUP CHOPPED ONION
1 TEASPOON GARLIC POWDER
3 CUPS BROWN SUGAR
MIX AND POUR OVER MEATBALLS.
HEARTY CHICKEN POT PIE
(10 3/4 OUNCES) CONDENSED CHICKEN BROTH
1 1/3 CUPS WATER, DIVIDED
4 MEDIUM CARROTS, THINLY SLICED (1 1/2 CUPS)
3 MEDIUM RED POTATOES, SCRUBBED AND DICED (ABOUT 1 1/2 CUPS)
2 TABLESPOONS OLIVE OIL
2 CUPS QUARTERED MUSHROOMS
1 MEDIUM ONION, COARSELY CHOPPED
1 CUP FROZEN PEAS
1/3 CUP ALL PURPOSE FLOUR
1 REFRIGERATED UNBAKED 9 INCH PIECRUST
2 1/2 CUPS CHOPPED COOKED CHICKEN
COMBINE BROTH, 1 CUP WATER, CARROTS AND POTATOES IN A MEDIUM SAUCEPAN.
BRING TO A BOIL; REDUCE HEAT AND SIMMER OVER LOW HEAT 10 MINUTES.
PREHEAT OVEN TO 425 DEGREES. HEAT OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD MUSHROOMS AND ONION; SAUTE UNTIL SOFTENED, ABOUT 5 MINUTES. STIR IN BROTH MIXTURE AND PEAS. WHISK REMAINING 1/3 CUP WATER INTO FLOUR UNTIL SMOOTH; WHISK INTO VEGETABLE MIXTURE. INCREASE HEAT TO A MEDIUM HIGH; BRING TO A BOIL.
SPREAD OUT PIECRUST ON FLOURED SURFACE. MEASURE AND ROLL, IF NECESSARY, TO FIT 1 INCH LARGER THAN TOP OF A 2 QUART SHALLOW BAKING DISH. STIR CHICKEN INTO VEGETABLE MIXTURE AND TRANSFER FILLING TO BAKING DISH. PLACE CRUST OVER FILLING; TRIM AND FLUTE EDGE. CUT A SCALLOPED ROUND FROM CENTER WITH A COOKIE CUTTER.
BAKE UNTIL FILLING IS BUBBLY AND CRUST IS BROWNED, ABOUT 20 MINUTES.
TAJ MAHAL CHICKEN
LINDA MORAN
HEALTHY AND TASTY
3 TABLESPOONS CORN OIL
1/2 CUP HONEY
1/3 CUP PREPARED MUSTARD
1 TEASPOON CURRY POWDER
3 POUNDS CHICKEN PARTS OR BREASTS, SKINLESS
1/4 CUP ALMONDS, SLICED
PREHEAT OVEN TO 375 DEGREES. MIX HONEY, OIL, MUSTARD AND CURRY TO MAKE SAUCE. SEASON CHICKEN TO TASTE AND ARRANGE IN SINGLE LAYER IN BAKING DISH PREPARED WITH VEGETABLE COOKING SPRAY. POUR SAUCE OVER CHICKEN; SPRINKLE WITH ALMONDS AND BAKE FOR 45 MIN TO 1 HOUR.
4 SERVINGS = 75 MG. CHOLESTEROL & 410 CALORIES PER SERVINGS
A 10 MINUTE SZECHUAN CHICKEN
4 CHICKEN BREASTS, SKINNED
3 TABLESPOONS CORNSTARCH
1 TABLESPOON VEGETABLE OIL
3 CLOVES GARLIC, MINCED
5 TABLESPOONS LOW SALT SOY SAUCE
1 1/2 TABLESPOONS WHITE WINE VINEGAR
1 TEASPOON SUGAR
1/4 CUP WATER
6 GREEN ONIONS, CUT INTO I INCH PIECES
1/8 TEASPOON CAYENNE OR TO TASTE
CUT CHICKEN INTO 1 1/2 INCH CUBES
LIGHTLY TOSS WITH CORNSTARCH IN BAG TO COAT
HEAT OIL IN SKILLET OR WOK; STIR-FRY CHICKEN AND GARLIC UNTIL LIGHTLY BROWNED
ADD SOY SAUCE, VINEGAR, SUGAR AND WATER. COVER AND COOK 3 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH. ADD GREEN ONIONS AND CAYENNE; COOK UNCOVERED ABOUT 2 MINUTES LONGER. 221 CALORIES PER SERVING.
TURKEY AND BROCCOLI CASSEROLE
JAYNE NELSON
2 1/2 CUPS SLICED COOKED TURKEY OR CHICKEN BREAST
2 PACKAGES FROZEN BROCCOLI SPEARS, COOKED
1/4 CUP BUTTER OR MARGARINE
1/4 CUP FLOUR
2 CUPS TURKEY, CHICKEN BROTH OR MILK OR MIXTURE OF BOTH
1 TEASPOON SALT
1/8 TEASPOON PEPPER
1 CUP GRATED AMERICAN CHEESE
MELT BUTTER OR MARGARINE IN LARGE SAUCEPAN. STIR IN FLOUR TO MAKE A SMOOTH PASTE. ADD BROTH AND OR MILK; HEAT AND STIR UNTIL BROTH IS SMOOTH AND THICKENED. ADD SALT, PEPPER AND CHEESE; HEAT UNTIL SMOOTH. ARRANGE BROCCOLI IN A SHALLOW BUTTERED BAKING DISH AND LAYER TURKEY OR CHICKEN OVER BROCCOLI. POUR SAUCE OVER ALL AND BAKE IN A 400 DEGREE OVEN FOR 15-20 MINUTES. SERVES 6.
CLOSE TO KFC ORIGINAL RECIPE
3 CUPS SELF RISING FLOUR
2 PACKAGES GOOD SEASONS ITALIAN DRESSING
2 ENVELOPES LIPTON CUP-A-SOUP TOMATO
1 TABLESPOON PAPRIKA
1 TEASPOON SEASONED SALT
BUTTER
SPRAY PAN WITH PAM OR GREASE PAN. MIX DRY INGREDIENTS TOGETHER. COAT CHICKEN WITH FLOUR MIXTURE. BRUSH WITH MELTED BUTTER; LET DRY. BAKE AT 350 DEGREES UNTIL DONE; ABOUT 45 MINUTES TO 1 HOUR.
CHICKEN CASSEROLE
JAYNE NELSON
3 CUPS DICED COOKED CHICKEN
2 CANS MUSHROOM SOUP
1 1/4 CUPS UNCOOKED MACARONI
1 1/2 CANS MILK
1/2 TEASPOON ROSEMARY
1 SMALL JAR PIMENTO
1 CUP SHREDDED CHEDDAR CHEESE
MIX ALL INGREDIENTS AND LET SIT OVERNIGHT OR AT LEAST 6 HOURS. BAKE AT 350 DEGREES FOR 30-40 MINUTES
CHICKEN BROCCOLI
JUDY WIGGINS
4 CHICKEN BREASTS, CUT INTO BITE SIZED PIECES
4 TABLESPOONS SOY SAUCE
1 TABLESPOON VEGETABLE OIL
1 (20 OUNCE) PACKAGE BROCCOLI CUTS AND/OR PEAS (MIXING THE TWO IS GOOD)
1 CAN CHINESE MIXED VEGETABLES
1 CUP CHICKEN BROTH OR BOUILLION
DASH OF GARLIC SALT OR POWDER
2 TABLESPOONS LEMON JUICE
2 TABLESPOONS CORNSTARCH
COMBINE CHICKEN, SOY SAUCE, VEGETABLE OIL AND GARLIC; SET ASIDE.
PLACE BROCCOLI/PEAS AND 1/2 CUP CHICKEN BROTH IN WOK. SET HEAT CONTROL ON MEDIUM. COOK 5 MINUTES, STIRRING FREQUENTLY; PUSH VEGETABLES UP THE SIDE OF WOK.
INCREASE HEAT TO HIGH SETTING. ADD CHICKEN MIXTURE AND STIR FRY FOR 3 MINUTES, OR UNTIL NO LONGER PINK. ADD CHINESE VEGETABLES AND STIR FRY ONE MINUTE. COMBINE LEMON JUICE AND CORNSTARCH WITH REMAINING 1/2 CUP CHICKEN BROTH. STIR INTO WOK MIXTURE AND HEAT UNTIL THICKENED, ABOUT 5 MINUTES. SERVE OVE RICE OR CHOW MEIN NOODLES.
FRENCH CHICKEN CASSEROLE
LINDA MORAN
COOK 3 LARGE CHICKEN BREAST (BONELESS, SKINLESS) WITH 2 STALKS CELERY, SLICED FINE AND I SMALL ONION, DICED IN JUST ENOUGH WATER TO COVER. ADD 1 TEASPOON GARLIC POWDER AND SALT TO TASTE.
WHILE CHICKEN COOKS, PREPARE SAUCE:
2 TABLESPOON BUTTER
6 TABLESPOON FLOUR
1 TEASPOON DRY MUSTARD
3 CUPS MILK
SALT AND PEPPER
PREPARE AS YOU WOULD A WHITE SAUCE OVER MEDIUM HEAT. WHEN SAUCE HAS THICKENED, REMOVE FROM HEAT AND ADD 3/4 CUP MIRACLE WHIP (I USE LIGHT OR FAT FREE.) STIR IN 1 TEASPOON BASIL AND 1/2 TEASPOON MARJARAM. IN A GREASED 9X13 INCH BAKING DISH, PUT 1 CAN DRAINED FRENCH STYLE GREEN BEANS, 1 CAN ONION RINGS, CUT UP CHICKEN WITH CELERY AND ONION; 1 MORE CAN ONION RINGS AND 1 SMALL JAR DICED PIMENTOES, DRAINED. POUR SAUCE OVER ALL LAYERS AND BAKE AT 350 DEGREES FOR 30 MINUTES. REMOVE FROM OVEN, SPRINKLE WITH PARMESAN CHEESE AND BAKE 30 MINUTES MORE. TOP WITH ALMONDS SAUTED IN BUTTER.
CHICKEN SPINACH QUICHE
LINDA MORAN
EVEN MY KIDS HAVE LOVED THIS RECIPE FOR YEARS.
1 UNBAKED 9 INCH DEEP DISH PIE CRUST
1 CUP CHOPPED COOKED CHICKEN
1 CUP SWISS CHEESE
1 - 10 OUNCE PACKAGE FROZEN CHOPPED SPINACH
1/4 CUP FINELY CHOPPED ONION
2 EGGS, SLIGHTLY BEATEN
3/4 CUP MIRACLE WHIP/MAYONNAISE
3/4 CUP MILK
PEPPER
1/2 TEASPOON DRIED BASIL
PRICK PIECRUST WITH FORK. BAKE AT 375 DEGREES FOR 10 MINUTES. REMOVE FROM OVEN. IN A LARGE BOWL, TOSS CHICKEN, CHEESE, SPINACH (WELL DRAINED) AND ONION. IN A SEPARATE BOWL, STIR TOGETHER EGGS, MAYONNNAISE, MILK, PEPPER AND BASIL. ADD THIS TO CHICKEN MIXTURE AND SPOON INTO THE PIE CRUST. BAKE AT 350 DEGREES FOR 40 MINUTES OR UNTIL GOLDEN BROWN AND SET IN CENTER.
THIS IS A GREAT DISH LEFTOVER OR FROZEN AHEAD FOR GUESTS.
BRAZILIAN CHICKEN
KATHY MULLINS
1 POUND BONELESS SKINLESS CHICKEN BREAST, CHOPPED
3/4 CUP CHOPPED ONION
2 GREEN PEPPERS, CHOPPED
1 CUP SLICED MUSHROOMS
SAUTE ONIONS, MUSHROOMS AND GREEN PEPPERS TIL TENDER. ADD CHOPPED CHICKEN BREAST TO MIXTURE. COOK CHICKEN UNTIL OPAQUE AND DONE. SERVE WITH RICE.
CHICKEN SPAGHETTI
KATHY MULLINS
1 POUND SPAGHETTI
1 POUND SKINLESS CHICKEN BREAST
1 CAN CREAM OF MUSHROOM SOUP
1 CAN CREAM OF CHICKEN SOUP
14 OUNCE CAN CHICKEN BROTH
1/2 CUP CHOPPED ONION
1/2 CUP SLICED GREEN OLIVES
3 SLICES, BACON; COOKED
1/2 CUP SOUR CREAM
CHEDDAR CHEESE
COOK SPAGHETTI AND CHICKEN BREAST. ADD TO SPAGHETTI AND CHICKEN BOTH SOUPS, CHICKEN BROTH, ONION, OLIVES, SOUR CREAM AND BACON. HEAT UNTIL BLENDED. GARNISH WITH CHEDDAR CHEESE.
CHICKEN BREAST ROMANO
JUDY WIGGINS
1/2 CUP ALL PURPOSE FLOUR
1/2 TEASPOON SALT
1/4 TEASPOON PEPPER
3 CHICKEN BREAST, SKINNED
2 TABLESPOONS VEGETABLE OIL
1/4 CUP MINCED ONION
2 CUPS TOMATO JUICE
2 TABLESPOONS GRATED ROMANO OR PARMESAN CHEESE
1 TABLESPOON SUGAR
1/2 TEASPOON SALT
1/2 TEASPOON GARLIC SALT
1/2 TEASPOON OREGANO
1/4 TEASPOON BASIL
1 TEASPOON VINEGAR
1 (4 OUNCE) CAN SLICED MUSHROOMS, DRAINED
1 TABLESPOON MINCED PARSLEY
1/2 CUP GRATED ROMANO OR PARMESAN CHEESE
HOT COOKED SPAGHETTI (OPTIONAL)
PARSLEY SPRIGS (OPTIONAL)
COMBINE FLOUR, 1/2 TEASPOON SALT AND PEPPER. DREDGE CHICKEN IN FLOUR MIXTURE AND BROWN IN HOT OIL. DRAIN CHICKEN ON PAPER TOWELS. POUR OFF ALL BUT 1 TABLESPOON OF PAN DRIPPINGS.
SAUTE ONION IN RESERVED DRIPPINGS UNTIL TENDER. ADD NEXT 10 INGREDIENTS, STIRRING WELL. RETURN CHICKEN TO SKILLET; COVER AND SIMMER FOR 45 MINUTES OR UNTIL TENDER.
AT SERVING TIME, SPRINKLE CHICKEN WITH 1/2 CUP ROMANO CHEESE. SERVE OVER SPAGHETTI AND GARNISH WITH PARSLEY SPRIGS
CHINESE BONELESS CHICKEN
JUDY WIGGINS
1 1/2 POUNDS BONELESS CHICKEN BREAST
2 TABLESPOONS SOY SAUCE
1 TABLESPOON EACH WATER AND CORNSTARCH
1/4 TEASPOON SESAME OIL
DASH OF WHITE PEPPER
2 TABLESPOONS SALAD OIL
1 CUP ALL PURPOSE FLOUR, UNSIFTED
1/4 CUP CORNSTARCH
1 1/2 TEASPOONS BAKING POWDER
1 CUP WATER
SALAD OIL
CUT CHICKEN INTO APPROXIMATELY 2 INCH SQUARE PIECES AND POUND LIGHTLY WITH THE BACK OF A HEAVY KNIFE SO EACH PIECE IS OF UNIFORM THICKNESS.
IN A BOWL, COMBINE SOY, WATER AND THE 1 TABLESPOON CORNSTARCH, SESAME OIL AND PEPPER. ADD CHICKEN AND STIR TO COAT, THEN STIR IN 1 TABLESPOON SALAD OIL AND LET STAND FOR 15 MINUTES TO MARINATE.
IN A SEPARATE BOWL, COMBINE FLOUR, THE 1/4 CUP CORNSTARCH, AND BAKING POWDER. ADD THE REMAINING 1 TABLESPOON SALAD OIL AND WATER AND BLEND UNTIL SMOOTH. LET BATTER STAND FOR 10 MINUTES.
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IN A WIDE FRYING PAN, POUR SALAD OIL TO A DEPTH OF 1 1/2 INCHES AND HEAT TO 350 DEGREES. DIP EACH PIECE OF CHICKEN IN BATTER, THEN PLACE IN HOT OIL. FRY CHICKEN WITHOUT CROWDING, TURNING OCCASIONALLY, UNTIL CRUST IS GOLDEN BROWN AND MEAT IS NO LONGER PINK. REMOVE WITH SLOTTED SPOON AND DRAIN ON PAPER TOWELS. KEEP WARM IN A 200 DEGREE OVEN UNTIL ALL PIECES ARE COOKED. PASS PLUM SAUCE OR LEMON SAUCE TO SPOON OVER CHICKEN.
PLUM SAUCE:
3/4 CUP WATER
1 1/2 TEASPOONS CORNSTARCH
2 TEASPOONS SUGAR
1 TEASPOON SOY SAUCE
1/4 CUP CANNED PLUM SAUCE
2 TEASPOONS RED GINGER, THINLY SLICED
IN A BOWL COMBINE ALL INGREDIENTS, EXCEPT FOR THE GINGER. IN A SMALL PAN, HEAT 1 TABLESPOON SALAD OIL OVER MEDIUM-HIGH HEAT. ADD 2 TABLESPOONS THIN-SLICED RED GINGER AND STIR-FRY FOR 30 SECONDS. POUR IN PLUM SAUCE MIXTURE AND COOK, STIRRING, UNTIL SAUCE BUBBLES AND THICKENS SLIGHTLY (ABOUT 2 MINUTES.) SERVE AT ROOM TEMPERATURE.
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LEMON SAUCE:
1 LARGE LEMON
1 TABLESPOON SALAD OIL
1 CUP CHICKEN BROTH
7 TABLESPOONS SUGAR
3 TABLESPOONS LEMON JUICE
PINCH OF SALT
1 TABLESPOON CORNSTARCH
1 TABLESPOON WATER
CUT 1 LARGE LEMON INTO THIN SLICES; DISCARD ANY SEEDS AND END PIECES. IN A SMALL PAN, HEAT OIL OVER MEDIUM-HIGH HEAT. ADD LEMON SLICES AND STIR-FRY FOR 30 SECONDS. ADD 1 CUP OF CHICKEN BROTH, SUGAR, LEMON JUICE AND SALT. SIMMER FOR 2 MINUTES. BLEND CORNSTARCH WITH WATER. POUR INTO SAUCE AND COOK, STIRRING UNTIL SAUCE BUBBLES AND THICKENS SLIGHTLY. POUR OVER CHICKEN BEFORE SERVING.
CHICKEN TETRAZINI
LINDA LAMB
COOK 2-4 POUNDS CHICKEN IN 2 QUARTS SEASONED WATER AND COOL IN STOCK (CELERY AND ONIONS.) SKIN CHICKEN AND REMOVE FROM BONE; CHOP INTO BITE SIZED PIECES. CHOP 1/2 CUP CELERY, 1 MEDIUM ONION AND 1 BELL PEPPER; SAUTE IN 1/2 STICK MARGARINE. COOK ONE 8 OUNCE PACKAGE SPAGHETTI, BROKEN UP, ACCORDING TO PACKAGE DIRECTIONS AND DRAIN. COMBINE COOKED SPAGHETTI, CHICKEN, SAUTEED VEGETABLES AND FOLLOWING INGREDIENTS: 1/2 POUND GRATED SHARP CHEDDAR CHEESE, 2 TABLESPOONS CHOPPED JALOPENO PEPPER, 1 CAN CREAM OF MUSHROOM SOUP (UNDILUTED) AND 1 SOUP CAN OF CHICKEN BROTH. POUR MIXTURE INTO FLAT BAKING DISH AND TOP WITH PARMESAN CHEESE. BAKE AT 350 DEGREES FOR 30-45 MINUTES.
COMBINE FLOUR, 1/2 TEASPOON SALT AND PEPPER. DREDGE CHICKEN IN FLOUR MIXTURE AND BROWN IN HOT OIL. DRAIN CHICKEN ON PAPER TOWELS. POUR OFF ALL BUT 1 TABLESPOON OF PAN DRIPPINGS.
SAUTE ONION IN RESERVED DRIPPINGS UNTIL TENDER. ADD NEXT 10 INGREDIENTS, STIRRING WELL. RETURN CHICKEN TO SKILLET; COVER AND SIMMER FOR 45 MINUTES OR UNTIL TENDER.
AT SERVING TIME, SPRINKLE CHICKEN WITH 1/2 CUP ROMANO CHEESE. SERVE OVER SPAGHETTI AND GARNISH WITH PARSLEY SPRIGS.
GOOD FOOD COMBINATIONS
KATHIE MICHAUD
CHICKEN FLAVORED RICE A RONI
COOK FIRST PART AS IS; WHEN ADDING WATER, USE ONLY 1 CUP HOT WATER. ADD 1 CAN TURKEY MEAT, 1 CAN CREAM OF MUSHROOM SOUP AND 1 SOUP CAN HOT MILK. FINISH COOKING.
UNCLE BEN'S "COUNTRY INN" CHICKEN RICE ROYALE
1 SMALL CAN TURKEY
1 CAN CREAM OF MUSHROOM SOUP
8 OUNCES FROZEN GREEN BEANS
SPINACH & CHEESE CHICKEN BREAST
MELISSA NELSON BOLING
1 - 10 OUNCE FROZEN CHOPPED SPINACH THAWED AND SQUEEZED DRY
3/4 CUP RICOTTA CHEESE
1/4 CUP GRATED PARMESAN
1/2 CUP DRY BREADCRUMBS
1 EGG, BEATEN TO BLEND
SALT AND PEPPER
4 BONESLESS SKINLESS CHICKEN BREASTS, HALVED AND SKINNED
2 TABLESPOONS BUTTER
1 CUP WHITE WINE
LEMON SLICES
COMBINE FIRST FIVE INGREDIENTS IN MIXING BOWL. SEASON WITH SALT AND PEPPER. MAKE A SLIT IN EDGE OF EACH BREAST HALF. INSERT KNIFE INTO SLIT AND CUT AN ARC CREATING A POCKET. FILL EACH POCKET WITH 2 TABLESPOONS OF SPINACH MIXTURE (ANY REMAINING MIXTURE CAN BE FROZEN FOR FUTURE USE.) PRESS POCKET TO CLOSE. MELT BUTTER IN HEAVY SKILLET OVER MEDIUM-HIGH HEAT. ADD CHICKEN AND COOK UNTIL LIGHTLY BROWNED, ABOUT 2 MINUTE PER SIDE. ADD WINE, REDUCE HEAT. COVER AND SIMMER UNTIL CHICKEN IS SPRINGY TO TOUCH - ABOUT 15 MINUTES. I SERVE WITH RAGU CHEESE SAUCE, PASTA AND BROCCOLI. VERY ELEGANT.
CHICKEN CORN CHOWDER
MELISSA NELSON BOLING
3-4 BONELESS SKINLESS CHICKEN BREASTS
5-6 POTATOES, PEELED AND CUBED
4 CARROTS, SLICED
1 LARGE ONION, CHOPPED
BOUILLION OR CHICKEN BASE
1/2 TO 1 WHOLE BAG FROZEN CORN
1 PINT CREAM
PARSLEY, SALT AND PEPPER
3 TABLESPOONS BUTTER
1/2 - 1 CUP SHREDDED CHEDDAR CHEESE
SIMMER UNTIL HEATED THOUGH. CAN BE THICKENED WITH FLOUR/WATER. EVEN BETTER WHEN SERVED THE NEXT DAY.
SPECIAL DELIVERY CHICKEN
JAYNE NELSON
2 CUPS (16 OUNCES) SOUR CREAM
1 CAN CREAM OF CHICKEN SOUP, UNDILUTED
2 TEASPOONS POPPY SEEDS
2 1/2 CUPS CUBED COOKED CHICKEN
1 3/4 CUPS BUTTER FLAVORED CRACKER CRUMBS (36 CRACKERS)
1/2 CUP BUTTER OR MARGARINE, MELTED
IN A LARGE BOWL, COMBINE THE SOUR CREAM, SOUP AND POPPY SEEDS. STIR IN CHICKEN. POUR INTO GREASED 11X7X2 INCH BAKING DISH. COMBINE THE CRACKER CRUMBS AND BUTTER; SPRINKLE OVER TOP. BAKE UNCOVERED AT 350 DEGREES FOR 25-30 MINUTES OR UNTIL HEATED THROUGH. SERVES 4
GRILLED SALMON STEAKS
JAYNE NELSON
2 TABLESPOONS WINE VINEGAR OR CIDER VINEGAR
2 TABLESPOONS SUGAR
1 TABLESPOON DILL WEED
3/4 TEASPOON PEPPER (OPTIONAL)
4 SALMON STEAKS (I INCH THICK)
MUSTARD DILL SAUCE:
3TABLESPOONS MAYONNAISE
3 TABLESPOONS DIJON MUSTARD
3 TABLESPOONS DILL WEED
1 TABLESPOON SUGAR
4 TEASPOONS WHITE WINE VINEGAR OR CIDER VINEGAR
1/4 TEASPOON PEPPER, OPTONAL
IN A LARGE RESEALABLE PLASTIC BAG, COMBINE THE FIRST FIVE INGREDIENTS. ADD SALMON; SEAL BAG AND TURN TO COAT. REFRIGERATE FOR 1 HOUR, TURNING OCCASIONALLY. IN A SMALL BOWL, COMBINE THE SAUCE INGREDIENTS; COVER AND REFRIGERATE.
DRAIN SALMON, DISCARDING MARINADE. GRILL SALMON, COVERED OVER MEDIUM HOT HEAT FOR 5 MINUTES. TURN; GRILL 7-9 MINUTES LONGER OR UNTIL FISH FLAKES EASILY. SERVE WITH MUSTARD DILL SAUCE.
CHEESE STUFFED MANICOTTI
MELISSA NELSON BOLING
8 MANICOTTI SHELLS
1/4 CUP SLICED GREEN ONION
1 CLOVE GARLIC, MINCED
2 TABLESPOONS MARGARINE
2 TABLESPOONS FLOUR
1 1/3 CUPS MILK
1 CUP SHREDDED SWISS CHEESE
1/4 CUP DRY WHITE WINE
1 BEATEN EGG
1 CUP RICOTTA CHEESE
1 CUP SHREDDED MOZZARELLA
1/4 CUP PARMESAN
1/3 CUP SNIPPED PARSLEY
1/4 TEASPOON FINELY SHREDDED LEMON PEEL
1/8 TEASPOON NUTMEG
PREHEAT OVEN TO 350 DEGREES. COOK MANICOTTI AND DRAIN; SET ASIDE.
FOR SAUCE: IN A PAN COOK ONION AND GARLIC IN BUTTER TIL TENDER. STIR IN FLOUR; ADD MILK. COOK AND STIR UNTIL THICKENED AND BUBBLY. ADD SWISS CHEESE AND WINE. STIR UNTIL CHEESE MELTS. IN ANOTHER BOWL, STIR EGG, RICOTTA, MOZZARELLA, PARMESAN, PARSLEY, LEMON PEEL AND NUTMEG. USING A SPOON, FILL THE MANICOTTI SHELLS WITH RICOTTA MIXTURE. ARRANGE IN 12X7X2 INCH BAKING DISH. POUR SWISS CHEESE SAUCE OVER SHELLS. COVER AND BAKE AT 350 DEGREES FOR 35-40 MINUTES OR UNTIL HOT. SERVES 4.
CROCKPOT SWISS STEAK
JAYNE NELSON
1 ROUND STEAK CUT INTO SERVING SIZE PIECES
1 TEASPOON OREGANO
1/4 TEASPOON RED PEPPER FLAKES
1/4 TEASPOON PEPPER
15 OUNCES TOMATO SAUCE
1 ONION, SLICED
FLOUR MEAT. BLEND REMAINING INGREDIENTS EXCEPT ONION. PUT MEAT IN CROCKPOT; TOP WITH ONION AND POUR SAUCE ON TOP. COVER AND COOK ON LOW 6-8 HOURS.
SALMON PUFF
MARY NEAL
1 16 OUNCE CAN SALMON
3 TABLESPOONS BUTTER OR MARGARINE
3 TABLESPOONS ALL PURPOSE FLOUR
1/2 TEASPOON SALT
1/2 TEASPOON DRY MUSTARD
1/2 TEASPOON WORCESTERSHIRE SAUCE
1 CUP MILK
4 EGGS, SEPARATED
GREASE BOTTOM OF 1 1/2 QUART SOUFFLE DISH. IN MEDIUM BOWL, FLAKE UNDRAINED SALMON. IN A 2 QUART SAUCEPAN OVER MEDIUM HEAT, INTO HOT BUTTER OR MARGARINE, STIR IN FLOUR, SALT, MUSTARD AND WORCESTERSHIRE SAUCE. GRADUALLY STIR IN MILK. COOK STIRRING CONSTANTLY UNTIL MIXTURE IS THICKENED; COOL ABOUT 10 MINUTES.
IN A SMALL BOWL WITH FORK, BEAT EGG YOLKS; STIR IN SMALL AMOUNT OF HOT SAUCE. STIRRING RAPIDLY TO PREVENT LUMPING. SLOWLY POUR EGG MIXTURE BACK INTO SAUCE; COOK, STIRRING UNTIL MIXTURE IS THICKENED. STIR IN SALMON. PREHEAT OVEN TO 375 DEGREES.
IN LARGE BOWL WITH MIXER AT HIGH SPEED, BEAT EGG WHITES UNTIL STIFF PEAKS FORM WITH RUBBER SPATULA. GENTLY FOLD SALMON MIXTURE INTO BEATEN EGG WHITES. POUR INTO PREPARED SOUFFLE DISH. BAKE 40-45 MINUTESOR UNTIL PUFFY AND GOLDEN. SERVE AT ONCE.
LAMB RIBLETS WITH PINEAPPLE
MARY NEAL
1 - 16 OUNCE CAN PINEAPPLE CHUNKS
1/4 CUP HONEY
3 TABLESPOONS WHITE WINE VINEGAR
1 1/2 TEASPOONS SALT
1 TEASPOON WORCESTERSHIRE SAUCE
1/4 TEASPOON GROUND GINGER
6 POUNDS LAMB RIBLETS
IN 17 1/4X11 1/2 INCH ROASTING PAN, MIX LIQUID DRAINED FROM PINEAPPLE WITH HONEY, VINEGAR, SALT, WORCESTERSHIRE SAUCE AND GINGER. RESERVE PINEAPPLE.
ADD RIBLETS; COVER PAN TIGHTLY WITH FOIL AND BAKE IN 325 DEGREE OVEN FOR 2 HOURS (CHECK AT 1 1/2 HOURS) OR UNTIL RIBLETS ARE FORK TENDER. DURING LAST 10 MINUTES, ADD PINEAPPLE CHUNKS.
PLACE RIBLETS AND PINEAPPLE ON PLATTER.
PANHANDLE PORK AND PEPPER STEW
JAYNE NELSON
2 POUNDS LEAN BONELESS PORK CUT INTO 1 INCH CUBES
2 TABLESPOONS VEGETABLE OIL
1 MEDIUM ONION CUT INTO 1/2 INCH WEDGES
2 GARLIC CLOVES, MINCED
1/2 CUP WATER
3/4 CUP PICANTE SAUCE
1 1/2 TEASPOONS SALT
1 1/2 TEASPOONS GROUND CUMIN
2 CUPS PEELED POTATOES, CUT INTO 1/2 INCH CUBES
2 MEDIUM TOMATOES, COARSLEY CHOPPED
2 MEDIUM GREEN PEPPERS CUT INTO 3/4 INCH PIECES
1 - 10 OUNCE PACKAGE FROZEN WHOLE KERNEL CORN, THAWED
IN LARGE DUTCH OVEN, BROWN MEAT IN OIL, HALF AT A TIME. REMOVE AND RESERVE. ADD ONION AND GARLIC TO KETTLE; COOK UNTIL ONION IS TENDER BUT NOT BROWN; DRAIN. RETURN MEAT TO DUTCH OVEN. ADD WATER, PICANTE SAUCE, SALT AND CUMIN, MIXING WELL. BRING TO BOIL; REDUCE HEAT. COVER AND SIMMER 30 MINUTES OR UNTIL MEAT IS ALMOST TENDER.
ADD POTATOES, COVER AND SIMMER GENTLY 20 - 30 MINUTES OR UNTIL POTATOES ARE TENDER, ADDING TOMATOES, PEPPERS AND CORN 15 MINUTES BEFORE END OF COOKING TIME. SERVE WITH ADDITIONAL PICANTE SAUCE, IF DESIRED. MAKES 8 SERVINGS.
PARMESAN BAKED CHICKEN BREASTS
MELISSA COLLINS
BONELESS SKINLESS CHICKEN BREASTS (ONE PER PERSON)
MELTED MARGARINE (1/2 TABLESPOON PER PIECE OF CHICKEN)
ALL PURPOSE FLOUR
PARMESAN CHEESE
PLACE CHICKEN BREASTS IN BAKING DISH. SPRINKLE LIBERALLY WITH FLOUR. POUR MELTED MARGARINE OVER CHICKEN AND SPRINKLE HEAVILY WITH PARMESAN CHEESE. BAKE AT 350 DEGREES FOR 45 MINUTES.
CHEESE AND BACON SOUFFLE
MARY NEAL
3 TABLESPOONS BUTTER
2 TABLESPOONS ALL PURPOSE FLOUR
1/2 TEASPOON SALT
1 CUP EVAPORATED MILK
1 CUP SHREDDED CHEDDAR CHEESE
3 EGGS, SEPARATED
1/4 CUP CRUMBLED FRIED BACON PIECES
GREASE BOTTOM OF 1 1/2 QUART SOUFFLE DISH. IN A 1 QUART SAUCEPAN OVER MEDIUM HEAT, INTO HOT BUTTER, STIR FLOUR AND SALT UNTIL SMOOTH. GRADUALLY STIR IN UNDILUTED MILK; COOK STIRRING UNTIL THICKENED. STIR IN CHEESE UNTIL MELTED.
IN SMALL BOWL, WITH FORK, BEAT EGG YOLKS SLIGHTLY. STIR IN SMALL AMOUNT OF CHEESE SAUCE. SLOWLY STIR EGG MIXTURE BACK INTO SAUCE, STIRRING TO PREVENT LUMPING, COOK OVER LOW HEAT UNTIL THICKENED. SET ASIDE.
PREHEAT OVEN TO 350 DEGREES. IN A LARGE BOWL WITH MIXER AT HIGH SPEED, BEAT EGG WHITES UNTIL STIFF. GENTLY FOLD IN BACON AND CHEESE MIXTURE. POUR INTO PRPARED SOUFFLE DISH; BAKE 40-50 MINUTES OR UNTIL GOLDEN.
GARLIC SHRIMP
MELISSA NELSON BOLING
2 TABLESPOONS OLIVE OIL
12 OUNCES MEDIUM SHRIMP, SHELLED AND DEVEINED
4 GARLIC CLOVES, MINCED
PINCH OF DRIED RED PEPPER FLAKES
2 TEASPOONS BEEF OR VEAL BROTH
2 TEASPOON FRESH LEMON JUICE
2 TEASPOONS DRY SHERRY
2 TEASPOONS MINCED FRESH PARSLEY
SALT AND WHITE PEPPER TO TASTE
IN A SKILLET OR SAUTE PAN OVER MEDIUM-HIGH HEAT, HEAT OLIVE OIL AND SAUTE SHRIMP FOR 2 MINUTES. ADD THE REMAINING INGREDIENTS. SAUTE 2 MINUTES MORE OR UNTIL THE SHRIMP ARE JUST EVENLY PINK AND SLIGHTLY CURLED. SERVE IMMEDIATELY.
REUBEN SANDWICHES
MARY NEAL
1/2 CUP MAYONNAISE
1 TABLESPOON MINCED GREEN PEPPER
1 TABLESPOON CHILI SAUCE
8 SLICES RYE BREAD
4 SLICES SWISS CHEESE
1/2 POUND SLICED CORNED BEEF
1 CAN SAUERKRAUT, RINSED AND DRAINED
BUTTER OR MARGARINE
IN BOWL, COMBINE FIRST THREE INGREDIENTS. SPREAD ABOUT ONE TABLESPOON MAYONNAISE MIXTURE ON EACH BREAD SLICE. CUT CHEESE SLICES IN HALF. PUT ONE HALF SLICE ON EACH OF FOUR SLICES OF BREAD. PLACE ONE FOURTH OF CORNED BEEF, ONE FOURTH OF SAUERKRAUT ON TOP OF CHEESE. TOP WITH OTHER HALF OF CHEESE SLICES. TOP WITH REMAINING FOUR SLICES OF BREAD, PUTTING THE MAYONNAISE SIDE TO THE INSIDE.
IN SKILLET OVER MEDIUM HEAT, MELT 2 TABLESPOONS BUTTER. BROWN SANDWICHES ON ONE SIDE; TURN TO BROWN OTHER SIDE AND COOK UNTIL CHEESE MELTS, ADDING MORE BUTTER, IF NECESSARY. CUT EACH SANDWICH IN HALF CROSSWISE.
COMPANY CHICKEN WITH GRAVY
MELISSA COLLINS
6-8 CHICKEN BREASTS
1/2-1 STICK MARGARINE
1 TEASPOON PAPRIKA
1/8 TEASPOON SALT
1/2 TEASPOON PEPPER
1 CAN MUSHROOM SOUP
BROWN CHICKEN BREASTS IN BUTTER, ADDING SEASONINGS. ADD IN CAN OF MUSHROOM SOUP (GRAVY). BAKE COMPLETE MIXTURE AT 325 DEGREES UNTIL CHICKEN IS TENDER (30-45 MINUTES.)
CRISPY DOGS
SHARON AND KATHIE MICHAUD
1 PACKAGE OF 10 HOTDOGS
10 FLOUR OR CORN TORTILLAS
1 BLOCK OF CHEESE (CHEDDAR OR COLBY)
1 BOX OF WOODEN TOOTHPICKS
A SECTION OF NEWSPAPER
SOME PAPER TOWELS
A 12" CAST IRON SKILLET (4" TO 5" DEEP)
CONTAINER OF SHORTENING
COOKING TONGS
SHARP KNIFE
A CUTTING BOARD
A PLATE
STOVETOP TEMPERATURE: MEDIUM TO MEDIUM HIGH
STEP ONE: PUT THE SKILLET ON THE STOVETOP BURNER THAT YOU WILL BE USING AND PUT SOME SHORTENING IN IT, ABOUT AN INCH AND A QUARTER DEEP. TURN ON THE BURNER AND PLACE IT AT THE CORRECT TEMPERATURE. PLEASE REMEMBER TO TURN ON THE OVERHEAD VENT SO THE GREASE WILL NOT GET TOO HOT AND CATCH ON FIRE. IF A DROP OF WATER SPLASHED IN MAKES POPPING SOUNDS, IT IS READY.
STEP TWO: CUT THE CHEESE ON THE CUTTING BOARD WITH THE KNIFE ALONG ITS WIDTH INTO TWO SLICES 1/4 INCH THICK. THEN CUT EACH SLICE INTO FIVE EQUAL SMALLER STRIPS LENGTHWISE.
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STEP THREE: OPEN THE PACKAGE OF WIENIES. CUT EACH WIENIE ALMOST 3/4 OF THE WAY THROUGH LENGTHWISE SO THAT YOU CAN PLACE ONE CHEESE STRIP IN EACH WIENIE.
STEP FOUR: PLACE THE NEWSPAPER SECTION ON THE COUNTER NEXT TO THE AREA OF THE STOVE THAT YOU ARE USING. PLACE PAPER TOWELS ON TOP OF THE PAPER, SHOULD BE TWO TOWELS THICK.COUNT OUT 20 TOOTHPICKS AND HAVE THEM NEARBY.
STEP FIVE: IF USING THE CORN TORTILLAS, WITH THE TONGS TAKE EACH TORTILLA ONE AT A TIME AND PLACE IT IN THE HOT SHORTENING FOR A FEW SECONDS AND TAKE IT OUT AND PLACE IT ON THE PAPER TOWELS TO COOL AND LET THE GREASE DRAIN OUT A LITTLE. SKIP THE ABOVE SENTENCE IF USING FLOUR TORTILLAS. TAKE ONE WIENIE WITH CHEESE INSIDE AND PLACE IT ON THE EDGE OF A TORTILLA AND ROLL IT UP IN THE TORTILLA. TAKE TWO TOOTHPICKS AND PUSH THEM THROUGH THE WRAPPED UP WIENIE ON EACH END TO HOLD THE TORTILLA IN PLACE, SO THAT IT DOES NOT COME OFF WHEN YOU COOK IT. REPEAT FOR THE OTHER HOTDOGS AND TORTILLAS.
STEP SIX: WITH THE TONGS, PLACE FIVE OF THE WRAPPED UP HOTDOGS INTO THE GREASE. LET THEM SIT THERE FOR ONE 1/2 MINUTES. CAREFULLY TURN EACH ONE IN THE SKILLET OVER AND LET THEM SIT THERE FOR ANOTHER MINUTE & A 1/2. TAKE THEM OUT AND LET THE GREASE DRIP OFF OF THEM & INTO THE SKILLET BEFORE PLACING THEM ON THE PLATE THAT HAS A PAPER TOWEL ON IT TO CATCH ANY LEFTOVER GREASE.
EASY ENCHILADAS
MELANIE DENSON
1 -15 OUNCE CAN WOLF BRAND CHILI
1 CAN TOMATO SAUCE
1 CUP WATER
10 CORN TORTILLAS
1 1/2 CUPS SHREDDED CHEDDAR CHEESE
IN SMALL SAUCEPAN, STIR THE TOMATO SAUCE AND WATER TOGETHER.; BRING TO A BOIL, THEN REMOVE FROM HEAT. POUR SOME OF THE SAUCE INTO AN 11X7 BAKING DISH - ENOUGH TO JUST SLIGHTLY COVER THE BOTTOM OF THE DISH. HEAT 3-4 TORTILLAS IN THE MICROWAVE UNTIL FLEXIBLE, OR HEAT IN THE REMAINING SAUCE. PLACE A TORTILLA IN THE DISH AND FILL WITH CHEESE. GENTLY ROLL THE TORTILLAS FACING AWAY FROM YOU. WHEN THE DISH IS FULL, ADD THE CHILI TO THE REMAINING SAUCE; BRING TO A BOIL AND THEN POUR OVER THE TORTILLAS. SPRINKLE REMAINING CHEESE ON TOP. BAKE AT 350 DEGREES UNTIL CHEESE IS MELTED. SERVES 3-4.
VEGETARIAN LASAGNE
MELISSA NELSON BOLING
1/2 CUP CHOPPED ONION
1/4 CUP CHOPPED CELERY
1 CLOVE GARLIC CRUSHED OR 1/4 TEASPOON GARLIC POWDER
2 TABLESPOONS VEGETABLE OIL
1 1/2 CUPS SLICED MUSHROOMS
14 OUNCES TOMATO SAUCE
5 1/2 OUNCES TOMATO PASTE
1 TEASPOON SALT
1 TEASPOON SUGAR
1/2 TEASPOON OREGANO
1/4 TEASPOON EACH PEPPER, THYME AND BASIL
6 - 8 COOKED LASAGNE NOODLES
1/2 POUND RICOTTA
1 EGG
2 TABLESPOONS CHOPPED PARSLEY
1/2 TEASPOON SALT
2 CUPS CHOPPED COOKED SPINACH
8 OUNCES MOZZARELLA, GRATED
1/4 CUP PARMESAN
COOK ONION, CELERY AND GARLIC IN OIL UNTIL SOFT. ADD MUSHROOMS; COOK 2-3 MINUTES. STIR IN NEXT 8 INGREDIENTS; SIMMER 10 MINUTES. MIX RICOTTA WITH EGG, PARSLEY AND SALT. SPREAD 1/2 CUP SAUCE MIXTURE IN BOTTOM OF 9X13 INCH PAN. ARRANGE HALF OF THE NOODLES OVER THE SAUCE. PUT HALF OF THE RICOTTA MIXTURE OVER THE NOODLES, THEN HALF OF THE WELL DRAINED SPINACH, HALF OF THE REMAINING SAUCE AND HALF OF THE MOZZARELLA. REPEAT. SPRINKLE WITH PARMESAN. BAKE AT 300 DEGREES FOR 30 - 40 MINUTES. LET STAND A FEW MINUTES BEFORE SERVING. SERVES 6 - 8.
CHICKEN AND SLICKER DUMPLINGS