APPETIZERS
Prayer to your heavenly Father is the best means of communication between two people. Many a
marriage has been completely transformed by initiating a practice of regular prayer. The success of
many marriages can be attributed to obeying Proverbs 3:5-6, which states, "Trust in the Lord with
all your heart; do not depend on your own understanding. Seek his will in all you do, and he will
direct your paths
Someone once said, "You can't quarrel with the woman you pray with every day." There is
something humbling about getting down on your knees together that is emotionally beneficial to
both parties. Many couples have acknowledged that they rise from their knees more genuinely
intertwined than before they prayed.
BAKED ONION DIP (JED)
1 (8 ounce) package shredded sharp Cheddar cheese (or Swiss)
2 cups Best Foods Real mayonnaise
2 cups chopped sweet onion (Texas Sweet or Vidalia), finely chopped
2 tablespoons grated Parmesan cheese (optional)
dash garlic salt (optional)
Preheat oven to 350 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
In a medium bowl, mix Cheddar cheese, mayonnaise and sweet onion. Transfer to the baking dish
and sprinkle with Parmesan cheese. Bake in the preheated oven 20 to 30 minutes, or until onions
are tender and the mixture is bubbly and lightly browned.
BAKED CHEDDAR VIDALIA ONION DIP
1 large Vidalia onion or other sweet onion (about 1 lb or 3 cups) finely chopped
4 oz pepper-jack cheese, shredded
8 oz cheddar cheese, shredded
4 oz cream cheese
1/2 cup mayo
1/4 tsp dried thyme
Heat oven to 375. Place 2 cups onion in a bowl. Place shredded cheeses, cream cheese, mayo,
thyme and remaining 1 cup onion in bowl of food processor. Process until fairly smooth. Mix with
onion in bowl. Spoon into shallow 6 cup baking dish. Bake for 20 minutes. Stir. Bake 10 more
minutes. Cool slightly. Serve with crackers or toast. (Makes 16 servings)
Appetizers
1
BLACK BEAN AND CORN SALSA by Karen Wood
1 can black beans rinsed and drained
6 - 8 Roma tomatoes diced
1 can shoepeg corn, rinsed and drained
1 - 2 tbsp white wine vinegar
1 8 oz. can diced green chilies
juice of 1 - 2 fresh limes
1 medium red onion diced
1 tsp cumin (optional)
1 - 2 avocados diced
chopped fresh cilantro (optional)
Toss all together and serve with tortilla chips, quesadillas, or fajitas
CHEESECAKE BALL
1cup powdered sugar
1 ½ Tbsp. brown sugar
1 tsp. Vanilla
8 oz. cream cheese softened
1 stick butter
Add cinnamon to taste
Mix the butter and cream cheese then add the rest of the ingredients. Blend until firm. Cover and
chill in fridge for 6 hours. When semi firm, shape into a ball. [This is still pretty soft, so place in
small serving bowl and create ball shape.] Serve with honey or cinnamon Graham cracker sticks,
or Vanilla Wafers.
LITTLE SMOKIES by JaNae Hay
2 pkgs. li’l smokies
1 bottle chili sauce
1 small jar grape jelly
Combine all ingredients in a slow cooker. Cover and cook on low for 1-2 hours or until heated
through.
Appetizers
2
LION HOUSE STUFFED MUSHROOMS
50 medium-sized fresh mushrooms
1/2 pound country style sausage
1 package (8oz) cream cheese
3 tablespoons fresh chopped parsley
1 teaspoon garlic powder
salt and pepper to taste
Wash and remove stems from mushrooms. Combine uncooked sausage with remaining ingredients.
Using a small spoon fill each mushroom cap with about two teaspoons of filling. Place in a large
baking pan and cover with foil. Place in a 400 degree oven until internal temperature reaches 165
degrees. Uncover during the last five minutes of cooking for additional browning.
7 Layer Dip by Joyce Miskin
2 cans bean dip
1 pint sour cream
1 pkg. Lawry’s Taco Mix
Mix sour cream with taco mix
Mix:
3 avocados cubed
½ cup green onions
2 Tbsp lemon juice
Sprinkle with lemon pepper Spread bean dip in 9 X 13 pan or spread in 2, 10 inch plates. Top
beans w/ sour cream mixtures. Add avocado mixture. Sprinkle top with grated cheese and
additional green onions, cubed tomatoes and sliced olives. Cover with clear wrap and keep in
fridge.
Appetizers
3
BEEF:
Before marriage, a man yearns for the woman he loves. After marriage, the “y” becomes silent.
How do most men define marriage? A very expensive way to get your laundry and cleaning done
free.
A man said his credit card was stolen but he decided not to report it because the thief was spending
less than his wife did.
“There’s a way of transferring funds that is even faster than electronic banking. It’s called
marriage.” -James Holt McGavran
A little boy asked his father, “Daddy, how much does it cost to get married?” And the father
replied, “I don’t know, son, I’m still paying for it.”
A couple was having a discussion about family finances. Finally the husband exploded, “If it
weren’t for my money, the house wouldn’t be here!” The wife replied, “My dear, if it weren’t for
your money, I wouldn’t be here.”
All kidding aside, finances are very important to the strength of your marriage. A woman I know
has her QVC products mailed to the office so her husband won’t see them. He has confiscated her
credit card, but she has memorized her number and continues to order. They have a serious
problem. Talk about how money is to be spent and who will manage the checkbook.
BEEF STROGANOFF by Peni Floyd
Brown: 1 lb ground beef and 1 onion (drain fat)
Add:
1 can chicken rice soup
1 Tbsp flour
½ tsp salt
dash pepper and garlic salt
½ tsp prepared mustard
small can mushroom pieces
Simmer for 10 minutes. Just before serving…
Add while you simmer:
1 can mushroom soup
can add mushroom soup
Add: 1 cup sour cream
Do not add sour cream until serving (will curdle).
Beef
5
LONDON BROIL by Cathy Hanna
1/2 cup oil
1/4 cup vinegar
1/2 tsp salt
1/2 tsp sugar
1/2 tsp celery salt
1/4 tsp dry mustard
1/4 tsp cayenne pepper
1 clove garlic, pressed
Dash hot sauce
1 pkg onion soup mix
Salt and pepper meat- rub with garlic. Marinate for 4 hours, grill
PEPSI POT ROAST by JaNae Hay
3-4 lb. pot roast
10 3/4 oz. can cream of mushroom soup
1 envelope dry onion soup mix
16 oz. bottle Pepsi or other cola
Place meat in slow cooker. Top with mushroom soup and onion soup mix.
Pour in Pepsi. Cover and cook on high for 6 hours.
PRIME RIB By Nancy Cooley
4-5 pounds prime rib
2 tbsp. Salt
2 tbsp. onion salt
2 tbsp. garlic (bottle, produce section)
2 tbsp. pepper
Mix spices and pack onto prime rib. Cover with tin foil and refrigerate over night. Remove tin
foil. Place oven rack on cookie sheet. (If you don’t have a rack, you can place canning jar lids over
cookie sheet.) Bake at 200°F for 6-7 hours until 150°F internal temperature. Slice. Prepare
packaged au jus mix, as directed. Dunk each piece in au jus before serving. Serve with au jus.
For large prime rib, use 1/2 cup of each spice and bake at 200°F for 8-9 hours. The best price for
prime rib in Cache Valley is at Millers. You need to order ahead of time and buy a whole box (60
pounds or so). Nancy’s ward serves this for Christmas every year.
Beef
6
PRIME RIB by Connie Hurst
1 prime rib roast, browned
1-2 tsp garlic powder
1-2 tsp salt
1-2 tsp coarse pepper
Bake at 450 for 15 minutes. Reduce to 350 and bake 20 minutes/pound. 145 degrees is rare, 150 is
medium. Let rest 15 minutes. Slice and serve.
SAUCY MEAT LOAF by Fern Nelson
1 ½ lbs. ground beef
1 cup fresh bread crumbs
1 onion chopped
1 egg
1 ½ tsp salt
½ tsp pepper
½ cup tomato sauce
Mix together beef, crumbs, onion, beaten egg, salt, pepper and sauce. Form into loaf and put in a
shallow pan about 7x10 inches or form into four to six individual serving size loaves. Make topping
and pour over loaves. Bake at 350 for 1 hour and 15 minutes.
Topping:
1/3 cup of catsup
1 Tbsp firmly packed brown sugar
1 Tbsp prepared mustard
SAVORY POT ROAST by Cara Sullenger
6-8 large baking potatoes
1 (4-5 pound) pot roast
1 (1-ounce) package dry onion soup mix
1 (26-ounce) can cream of mushroom soup
Scrub potatoes and wrap in heavy foil. Place on baking sheet and place in oven at same time and
temperature as pot roast.
Place roast on large piece of tin foil. Sprinkle dry onion soup mix over top of roast. Spoon
mushroom soup on top. For more gravy, add additional mushroom soup. Wrap tightly in foil,
folding edges securely (may need more than one piece). Place in roasting pan and bake at 350° F
for 4 hours. Unwrap roast carefully, transferring meat and gravy to serving platter. Slice thinly.
Serve with baked potatoes. Serves 6 to 8.
Beef
7
BEVERAGES
COMMUNICATION
Talk to each other every day.
“I haven’t spoken to my wife in years. I didn’t want to interrupt her.” -Rodney Dangerfield
The happiest marriage I can imagine to myself would be the union of a deaf man to a blind
woman.” -S.T Coleridge
“My wife has a slight impediment in her speech. Every now and then she stops to breathe.” -Jimmy
Durante
I bought my wife a new car. She called and said, “There was water in the carburetor.” I said,
“Where’s the car?” She said, “In the lake.” -Henny Youngman
Here are the Ten Commandments for a happy marriage.
1. Trust
2. Building and maintaining confidence of security of emotional, sentimental and spiritual
needs with care and respect.
3. Understanding.
4. Adjustments.
5. Love
6. Making Christ a partner in your marriage.
7. Building self-confidence and personality development.
8. bringing-up the children with moral, health, educational, intellectual and socio-cultural
values.
9. Commitment to: free communication, frank discussion, mutual consultation, togetherness,
privacy, mutuality, compatibility, compromise, honesty, adaptability, sympathy, empathy,
satisfaction, happiness, joyful companionship, respect, sharing, intimacy, co-operation, coordination, and compassion.
10. Ensuring the following not to poke their nose within marriage: egoism, selfishness, rigidity,
hurting feelings, arguments, neglect, helplessness, humiliation, criticism, contradictions, or
offensiveness.
Beverage
9
BANANA CRUSH (FLY SPECKLED PUNCH) – by Afton Miskin
2 ½ cup orange juice (5 oranges)
½ cup lemon juice (2 lemons)
5 bananas; mashed thoroughly
4 cup pineapple juice
4 cup sugar
6 cup water
8 lg. bottles 7up – add when ready to eat
Combine sugar and water and heat until sugar is dissolved. Remove from heat, cool
and combine with remaining ingredients. Freeze.
HOT CHOCOLATE MIX by Joyce Miskin
9 and 2/3 cup powdered milk
1 lb. Chocolate Nesquik (5 cup)
2 cup powdered sugar
1 (8 0z.) Carnation or other instant non-dairy creamer.
Combine ingredients and mix well. Store in covered container. Use 1/3 cup (or less) to each glass
of hot water. (Recipe from Kathy Baugh ----10th ward cookbook)
HOT COCOA MIX by Joyce Miskin
Combine the following and blend well:
2 ½ cup non-fat dry milk powder
1 cup sugar
½ cup cocoa
½ cup non- dairy coffee creamer
LEMONADE by Lisa Blau
5 quarts water
2 cups sugar
1 tbsp citric acid (available through pharmacies)
1 tbsp. lemon extract (not flavoring)
Mix thoroughly and add lots of ice. Serve with thin lemon slices. Needs lots of ice. Taco time
sells the small ice balls. Very yummy!
Beverage
10
ORANGE FLOAT MIX
2 cups non-fat dry milk
2 cups powdered orange drink mix
1 cup sugar
Combine ingredients in large bowl. Blend well. Put in large airtight container. Label. Store in cool,
dry place. Use within 6 months. Makes about 6 cups of ORANGE FLOAT MIX.
Orange Float: Add ½ cup of ORANGE FLOAT MIX (see above) to 8 ounces of cold water in
blender. Add 2 to 4 ice cubes and blend well. Serve immediately. Makes one serving.
ORANGE JULIUS By Joyce Miskin
1 (6 0z.) can orange juice
1 cup milk
¼- ½ cup sugar
1 cup water
1 tsp. vanilla
12 ice cubes
Mix together in blender until ice cubes are crushed. Serves 4.
RASPBERRY FRUITED PUNCH
1 (10 oz.) pkg. frozen red raspberries
1 (8 oz.) can crushed pineapple, chilled
1 (12 oz.) can frozen lemonade concentrate, thawed
2 qt. lemon-lime carbonated beverage, chilled
In a blender container, combine raspberries and pineapple. Cover; blend until smooth. Pour into
punch bowl. Stir in lemonade concentrate. Slowly add carbonated beverage. Makes 20 (8 oz.)
servings.
RASPBERRY PUNCH
1 gallon prepared raspberry Kool-aid (made with only 1 1/2 cup sugar)
1 46 oz can pineapple juice
1 2 liter bottle of 7-up
RASPBERRY PUNCH
1/2 gallon Raspberry sherbet
46 oz. can Hawaiian punch
2 liter 7-up (can use diet)
Beverage
11
RASPBERRY PUNCH, CREAMY
2 (64 fluid ounce) bottles raspberry cream soda, chilled
1 (12 fluid ounce) can frozen concentrated raspberry juice
1/2 gallon vanilla ice cream
In large punch bowl combine both bottles of raspberry cream soda and raspberry juice concentrate.
Stir until concentrate is dissolved. Carefully add ice cream. Stir briefly. Best served chilled.
Beverage
12
RASPBERRY SHERBET PUNCH
1/2 gallon raspberry sherbet
3 cups bottled grape juice
3 liters 7-up
Soften sherbet to a stirring consistency. Mix with grape juice. Add 7-up slowly.
RASPBERRY SHERBET PUNCH
Three 12-oz. cans frozen Hawaiian Punch
Three 12-oz. cans water
(if frozen cannot be found, use 72 ounces canned or bottled Hawaiian Punch instead of frozen
punch and water)
Three 6-oz. cans frozen lemonade concentrate
4 liters 7-up
Frozen raspberries
1/4 cup sugar (optional)
1/2 gallon Raspberry sherbet
Mix Hawaiian Punch, water and lemonade together, keeping very cold until time to use. Then pour
into punch bowl. Pour 7-up in mixture right before serving.
Top punch with frozen raspberries and raspberry sherbet.
ROOT BEER
by Cathy Hanna
12 cups (or 5 lbs) sugar
1 bottle of root beer extract
5 gallons water
5 lbs dry ice
SMOOTHIES by Michelle Miskin
8 oz yogurt (any flavor)
1 cup juice (any flavor)
2 cups fruit (may use 2-3 types)
12 ice cubes
1 tbsp powdered sugar (optional)
Place all ingredients in a blender. Blend on high until smooth. Serve immediately.
Beverage
13
BREADS
WEEKLY DATE
Spend quality time with each other. Don’t get so busy making a living that you cease to make a
life.
Some people ask the secret of our long marriage. We take time to go to a restaurant two times a
week. A little candlelight, dinner, soft music and dancing. She goes Tuesdays, I go Fridays.” Henry Youngman
When a man opens the door of his car for his wife, you can be sure of one thing: either the car is
new or the wife.
My mother buried three husbands, and two of them were just napping. -Rita Rudner
BANANA BREAD by Joyce Miskin
2 cup flour
2 eggs
1 tsp. baking. soda
1 cup mashed bananas
½ tsp. salt
1/3 cup milk
½ cup shortening or margarine
1 tsp. lemon juice
1 cup sugar
Sift flour with baking soda and salt. Cream butter, gradually add sugar. Mix well. Add eggs and
bananas. Combine milk and lemon juice slowly and salt. Fold in flour and milk mixture,
beginning and ending with dry ingredients. Pour in greased 9x5x3 loaf pan. Bake approx. 1 hr.
350° (small pans 45 minutes or 20-30 minutes mini pans).
Breads
15
BANANA BREAD
2 ripe bananas
2 eggs
¼ cup mashed white beans
¼ cup Smart Balance® margarine (or more beans)
1¼ cups white sugar
1½ tsp. vanilla extract
1¾ cups flour (at least half of this should be
whole wheat)
1 tsp. baking soda
½ tsp. salt
Preheat oven to 300º F. Grease one 9x5 inch loaf pan. In medium bowl, mash bananas and stir in
eggs until well blended; set aside. In large bowl, beat beans and Smart Balance together, and
gradually add sugar. Stir in vanilla and banana mixture. Wisk together the flour, baking soda, and
salt; blend into batter. Add walnuts if desired. Pour into pan. Bake for 1 hour 15 minutes (check
after 50-60 minutes), or until toothpick inserted into center of loaf comes out clean.
BANANA BREAD WITH CHOCOLATE CHIPS by Cara Sullenger
¾ cups sugar
½ cup butter (you can substitute apple sauce and it is healthier)
2 medium bananas (mashed about ¾ cup)
2 tsp. lemon juice
1/3 cup milk
2 eggs (beaten)
1 ½ cups flour
1 tsp. baking soda
½ tsp. baking powder
½ bag chocolate chips
Cream sugar and butter (applesauce) – mix in bananas and lemon juice – add milk, stir – add eggs,
stir – add flour, baking soda, and baking powder, blend well – add chocolate chips. Bake at 325°F
for 35-40 minutes (1 loaf)
Breads
16
BEST BANANA BREAD
1/2 c. Crisco
1 1/2 c. granulated sugar
3 eggs, separated
1/2 c. sour cream
1/2 c. nuts, chopped
1 c. bananas, mashed (about 3) (if frozen, drain a bit)
2 ½ c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
Mix together with electric mixer, Crisco, sugar, egg yolks, sour cream, chopped nuts and bananas.
Sift together salt, flour, baking soda and baking powder. Add to banana mixture with the vanilla.
Beat egg whites until stiff; fold in to banana mixture. Pour into 2 greased 9 x 5 x 3-inch loaf pans
(or one large and one tiny loaf). Bake at 350 degrees for 45 to 55 minutes, or until tester comes out
clean.
BLUE RIBBON HONEY WHEAT BREAD by Vicki Allan
1 1/2 cup water
1 cup cottage cheese
1/2 cup honey
1/4 cup butter or margarine
2 cup unbleached flour
5 cup whole wheat flour
2 tbsp. sugar
1 Tbsp. salt
2 pkgs. active dry yeast
1 egg
1/6 cup flax seed, ground (optional)
Heat first 4 ingredients until very warm (120) in microwave for three minutes. Combine warm
liquid and two cups flour. Mix well. If too hot for the yeast, let cool for a few minutes. Add yeast
and mix well. Let rest for fifteen minutes (for yeast to dissolve). Add remaining ingredients and
mix. Dough will pull away from sides of mixer, leaving them clean. Knead with mixer for five
more minutes.
Place in large bowl. Cover and let rise until doubled. Divide 2 tablespoon melted butter between
bread pans. Punch down dough, divide and shape into 2 loaves. Dip top sides of loaves in melted
butter and turn. Place in pans and cover. Let rise until doubled in size. Bake 35 minutes at 350
until loaves are very brown. Remove loaves from pan, brush top and sides with melted butter.
(Can double and still work in Bosch mixer.)
Breads
17
BRANDY’S HARD WHITE WHEAT BREAD by Joyce Miskin
3 cups very warm water
½ cup vegetable oil
¾ cup honey
1 tablespoon salt
2 tablespoons instant yeast
Stir oil, honey, salt and yeast in warm water and let yeast start to activate, about 10 minutes. (I do
this in my Kitchen-Aid mixer bowl)
In a separate large bowl sift together:
8 cups white wheat flour
¾ cup powdered milk
¼ cup gluten
(I grind my wheat while yeast is starting to activate)
After yeast has started to activate, mix in flour mixture, a few cups at a time. (I use my Kitchen-Aid
mixer flat beater as long as possible and then switch to the kneading hook) Mix all the flour and
add ½ to 1 cup of additional flour is needed, depending on dough consistency. Using kneading
hook, knead (mix) on level 2 for 10-12 minutes. Scrape sides of bowl and cover with cloth and
let rise until double, about 1 hour. Punch down and separate into 3 sections, kneading each portion
briefly. Form into loaves and place in greased bread pans. Cover with cloth and let rise until
double, 45 to 60 minutes. Place in preheated oven and bake. After baking, remove loaves from pans
and let cool on wire rack. Depending on your type of bread pan (metal, glass, etc.) you may have to
experiment with the baking temperature. I have new metal pans and bake my loaves in a 325 degree
oven for 30 minutes.
Breads
18
BUTTERHORN ROLLS By Joyce Miskin
2 cups warm water
1 Tbsp. yeast (or 1 pkg. but not quick rising)
Dissolve yeast in water with 1 tsp. sugar, (set aside until foamy)
Combine the following in a large bowl:
1cup lukewarm milk
2 cup melted butter or margarine
3 eggs, well beaten
3/4 tsp. salt
Add the yeast mixture. Then add approximately 4 3/4 cup flour (or more) to form a sticky dough.
Let rise for 3 hours before rolling out. When ready to use the dough, sprinkle the surface and knead
the dough, dividing in two portions. Roll into large circle and brush with melted butter. Cut like pie
(12-16 sections) and roll from big end to small end. Place on greased baking sheet with the tip on
bottom. Let raise covered with a cloth. (about 1 2 hours). Bake at 350 degrees for 12-15 min. until
browned. Yield 32 rolls.
Dough may me made the night before, covered with plastic wrap and kept in refrigerator. Remove
from fridge and let warm before rolling out.
Variations: **For orange rolls, roll dough as for small cinnamon rolls in rectangular shape. Spread
with melted butter and mixture of sugar and grated orange rind. (Finely grate rind from 2-3 oranges
and combine with 2 cups of sugar and stir until blended). Cut as for cinnamon rolls and place
dough in greased muffin tins. Bake at 350 degrees for 12-15 min. until browned. While still warm,
remove rolls from muffin tin and set on cookie sheet and drizzle with frosting. For frosting,
combine 1 cup powdered sugar and 1/4 cup orange juice
For cinnamon pull-aparts, thoroughly grease an angel food cake pan or bundt pan. Break off dough
in walnut sized pieces. Roll in melted butter, then in sugar and cinnamon combined. Place pieces of
dough in pan one on top of the other and let raise. Bake at 350 degrees approx. 20-25 min.
Breads
19
BUTTERY BREAD STICKS by Michelle Miskin
1 tbsp yeast
1 1/2 cups warm water
2 tbsp sugar
3 1/2 cups flour
1/2 tsp salt
Mix as bread dough (soft dough). Knead for 3 minutes. Let rest 10 minutes. Coat a large jelly
roll pan with non-stick cooking spray. Place dough in center and press dough to edges until dough
is completely covering the pan. Spread topping on dough. Using pizza cutter or sharp knife, cut
into 1 inch strips. Set in proofing oven (Place a shallow pan with about 1/2 inch of water into the
over. Preheat to 200. Turn it off and put dough into the oven. It will double in about ten minutes.)
Bake at 350 for 20-25 minutes.
TOPPING:
1/4 cup butter
1/4 cup Parmesan cheese
1/4 cup mayonnaise
1/4 tsp parsley flakes
1/2 tsp garlic salt
Blend together and spread over bread.
BREADSTICKS by Karen Wood
1 tbsp. dry yeast
1 tsp salt
1 tbsp. malted milk powder
1 ½ cups warm water
1 tbsp. honey
4 cups flour
In mixing bowl of Kitchen Aid mixer, dissolve yeast in warm water. Stir in malted powder, honey
and salt. Add flour gradually, mixing until dough forms a ball. It should be soft dough. Don't add
too much flour. With floured hands, divide dough into golf ball sized pieces and roll into 6 inch
ropes. Spray Pam onto cookie sheet and brush ropes with melted butter. Sprinkle with canned
Parmesan cheese and Salad Supreme. Allow to rise 15-30 minutes. Bake at 400 for 10-12 minutes.
Breads
20
BREADSTICKS (SOFT RHODES) By Lee Hurst
12 Rhodes Rolls, thawed
¼ cup butter, melted
½ cup parmesan cheese
garlic salt
Roll each roll to 6”. Dip in butter. Roll in cheese. Sprinkle with garlic salt. Cover with plastic
wrap. Let rise double. Bake at 350 for 15 minutes.
CARROT-PINEAPPLE BREAD by Debbie Tanner
3 eggs, beaten
2 cup sugar
1 cup oil
2 cup shredded carrots
1-20 oz. can crushed pineapple
3 cup flour
1 tsp. each cinnamon, soda, salt
2 tsp. vanilla
3/4 cup chopped nuts
Mix all ingredients together. Divide into 2 loaf pans. Bake at 325 degrees for 1 hour 15 minutes.
Cool.
CHEESY GARLIC BREAD By Lisa Blau
1 loaf French bread
Spread:
1/2 cube butter
4 oz shredded mozzarella cheese
1/3 cup shredded parmesan cheese
1 clove minced garlic
Mix above and spread on bread. Toast in oven on low broil for 5-10
minutes.
Breads
21
DANISH POTATO BREAD by Lynda Campbell
2 cups warm milk
1 cup mashed potatoes
1/2 cup sugar (or less)
1/2 cup shortening
2 eggs
Salt
2 yeast cakes
8 cups flour (approx)
Cream sugar and shortening together. Add well beaten eggs, milk, and mashed potatoes. Dissolve
yeast in 1/2 cup warm water and add to sugar mixture. Add enough flour to form soft dough and
mix well. Let rise overnight. (or make early in the morning and bake in the late afternoon or
evening). Bake in moderate oven (375-400).
4-H BREAD by Fern Nelson
2 Tbsp yeast dissolved in ½ cup lukewarm water
Warm 1 quart milk (not hot)
Add: ¼ cup sugar
4 tsp salt
2 Tbsp shortening
Mix all together and add flour (8- 12 cups). Bake at 350 for 45 minutes.
FRY BREAD by Sue Allen
4 cups sifted flour
6 tsp. Baking Powder
1 tsp. Salt
4 tsp. Sugar
1 3/4 cup Water
Mix dry ingredients well. Add water all at once. Dough should be somewhat sticky. Flatten into
disk-like shape. Deep fry at 350°F until golden brown or each side or heat about 1” of oil until a
small amount of dough rises to top of oil as soon as you put it in. Makes 16 pieces.
Breads
22
PARMESAN BREADSTICKS by Cara Sullenger
Frozen dinner rolls
¼ cup butter, melted
½ cup grated Parmesan cheese
Thaw rolls and let rise (usually takes 2-3 hours). After they’ve risen, stretch or roll pieces into
about 5 inches. Dip in butter then parmesan. Bake at 400 for 12 minutes or until lightly browned.
Can add garlic salt for added taste. Make how many you want.
POTATO BREAD by Vicki Allan
4 cups milk (I use 4 cups water and 3/4 cup of dry milk)
1 cup mashed potato (I use 1 cup potato pearls and 1 cup hot water)
2/3 cup vegetable oil
1/2 cup sugar
5 teaspoons salt
4 tablespoons yeast
2 cup flour
1 egg
6 cup whole wheat flour (adding more as needed)
Heat milk in the microwave until very hot to touch (2-3 minutes). Add to this: potatoes, salt, sugar,
oil and enough white flour to make a thick soup. When it has cooled off (so it is not hot to the
touch), add egg. Add the yeast and mix (while still warm for yeast to dissolve). Let rest for 15
minutes. Add the rest of the flours and mix well. Dough should pull away from sides of pan,
leaving them clean. Knead for 5 minutes in Bosch or KitchenAid. Cover and let rise until doubled
(about 45 minutes). Make into four loaves. Melt 1/4 cup margarine. Place margarine in bottom of
loaf pans. Place top side of loaf into pan to coat topside with butter, then place in loaf pan (right
side up). Cover and let rise again (about 45 minutes). Bake at 350 oven for 35 minutes. You can
split the dough for one loaf into thirds and bake in small loaf pans. Reduce baking time for small
loafs by five minutes. Sometimes I make with 4 cups white and 4 cups whole wheat flour.
Breads
23
SHORTBREAD by Lynda Campbell
1 lb Butter
1 cup shortening
2 cups Sugar
6 cups flour
Mix and put into ungreased 8”x 9” baking pans. Poke with a fork. Bake at 350 for 25-30
minutes. Bake until edges are slightly brown. Cut while bread is still warm.
SWEDISH LIMPA BREAD
1 ½ cups warm water
2 Tbsp butter
2 pkgs. Yeast
1 tsp anise seeds
1/4 cup molasses
2 ½ cups rye flour
1/3 cup sugar
2 ½ cups white flour
1 Tbsp salt
Measure warm water into large, warm bowl. Add yeast and stir until dissolved. Stir in molasses,
sugar, salt, softened butter, anise seeds and rye flour. Beat until smooth. Mix in enough white
flour to make soft dough. Turn onto lightly floured board. Knead until smooth and elastic; about
10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until
doubled, about 1 hour. Punch down dough.
Turn out onto lightly floured board. Divide dough in half and shape into two round slightly
flattened loaves. Place on greased baking sheets, sprinkled with flour. Cover and let rise in warm
place until doubled; about 1 hour. Bake at 375 degrees for 35 minutes or until done.
Breads
24
WHITE BREAD by Michelle Miskin
Dissolve yeast:
1/4 cup warm water
1/2 tsp sugar
2 tsp yeast
Mix well:
1 cup warm milk
1 1/2 tbsp melted shortening
1 1/2 tbsp sugar
1 1/2 tsp salt
1 cup flour
Add yeast to milk mixture. Add enough flour (1 cup at a time) to make soft dough. Turn onto
lightly floured surface and knead until smooth and elastic (about 10-12 minutes). Place in lightly
greased cookie sheet and cover. Allow to double in size. (Can use a proofing oven.) Place a
shallow pan with about 1/2 inch of water into the oven. Preheat to 200. Turn it off and put dough
into the oven. Will double in about ten minutes.
Punch down and knead five minutes. Shape into loaf. Cover and let rise until double. Bake for 035 minutes in a 350 degree oven.
WHITE BREAD By Joyce Miskin
Dissolve 2 pkgs. (2 Tbsp.) yeast in ½ cup warm water (not quick rising) with ½ tsp. sugar
Mix in large bowl:
½ cup sugar
1 Tbsp. salt
1 cup instant powdered milk (1/2 cup non-instant)
(Instead of powdered milk, I think you could use milk in place of the water and it would still work)
4 cups warm water
Add dissolved yeast and 6-7 cups flour and mix. Add ½ cup oil. Add 4-5 cups more flour until
very thick. Let stand 10 min., then knead down until smooth and stiff. Let stand for approx. 1 hr.
Knead down again. Let stand another hour, knead down and divide into 4 loaves. Put in greased
pans. Let rise about 30 min. Bake in 350 degree oven for 30 min.
(The original recipe says to cook at 300 degrees for 50-55 min. I guess that would make softer crust
and moist inside, I don’t really know. I’ll have to try cooking it like this and see the difference.)
Breads
25
ZUCCHINI BREAD By Joyce Miskin
2 cup peeled, grated zucchini
1 cup cooking oil
2 cup sugar
3 eggs, beaten
3 tsp. vanilla
Sift together the following:
3cup flour
1 tsp. soda
1/4 tsp. baking powder
3 tsp. cinnamon
1 tsp. salt
Beat oil, sugar, eggs, and vanilla together. Add sifted dry ingredients.
Add grated zucchini. Mix well. Pour into 2 greased and floured loaf pans.
Bake 350 degrees for 45-50 min.
ZUCCHINI BREAD (CHERRI) By Cherri Hart
Combine with fork until mixed thoroughly:
1 cup sugar
1 orange rind, grated
Beat well:
3 eggs, well beaten
1 cup oil
1 ½ cup sugar
Mix in orange sugar from above
Mix in:
2 tsp. vanilla
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/4 tsp. Baking Powder
2 cup grated zucchini, slightly drain if frozen
3 1/2 cup flour
1 cup coconut
Mix eggs, oil, sugar and seasonings, beat until light and fluffy. If using frozen zucchini, slightly
drain. Add remaining ingredients. Bake in two regular bread pans or 6 mini loaf pans. Bake 50-60
minutes at 350 degrees. (Less for mini loaf pans). Good with glaze of orange juice, butter, and
powdered sugar.
Breads
26
ZUCCHINI BREAD by Phyllis via Stephanie Hart
2 cups sugar
3 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1 cup oil (vegetable)
2 cups peeled and shredded zucchini
3 cups flour
1 tsp salt
¼ tsp baking powder
Cream sugar and eggs adding 1 egg at a time and beat well after each. Add oil and other
ingredients. Bake at 325 for 50 minutes.
ORANGE COCONUT ZUCCHINI BREAD
1 cups sugar
1 orange rind, grated
3 eggs
1 cup oil (vegetable)
1 ½ cups sugar
2 tsp vanilla
1 tsp salt
1 tsp baking soda
¼ tsp baking powder
1 tsp cinnamon
2 cups peeled and shredded zucchini
3 cups flour
1 cup coconut
Mix sugar and orange rind. Beat with eggs, oil, and sugar. Add other ingredients. Bake at 350 for
50 minutes. Makes two loaves
Breads
27
WHOLE WHEAT (RED) BREAD BY KATHLEEN SNEDDON
1 ½ Tbs. yeast
2 ¾ cups warm water
¼ cup honey’1/3 cup plus 1 Tbs. oil
7-8 cups whole wheat flour
1 cup powdered milk
2 tsp. salt
1.
2.
3.
4.
5.
6.
7.
8.
Dissolve yeast in the water.
Add honey and oil and mix well
Mix 6 cups of the flour powdered milk and salt in a mixing bowl
Add liquid to the flour mixture
Mix and knead, adding flour until it is the right consistency ( 1-2 cups more flour)
Let rise in a large bowl until double in bulk
Grease 2 loaf pans, form dough into loaves, and let rise again
Bake at 350 degrees for 35-40 minutes
MODIFICATIONS: I substitute some white wheat instead of using 100% red wheat, although my
daughters successfully use 100% red. I also add ¼ cup Vita Wheat Gluten. I mix only half of the
flour, beat well (I use a Bosch Mixer), and allow to rest for about 20 minutes to make a “sponge”;
then I add the rest of the flour and knead as directed.
WHEAT BREAD -HALF WHITE, HALF (RED) BY SUE MILLER
Mix: 5 cups warm water 2 Tb yeast (sprinkle over water and let rise 5 minutes)
1 ½ Tb salt
2/3 cups sugar
Add 2/3 cups oil
1 egg
1 cup instant powdered milk
13 cups flour
NOTE: with 13 cups flour, first add 7 cups whole wheat and mix for 10 minutes; then add 6 cups
white flour and mix. Knead for 10 minutes. (This is by hand, if using a Bosch, proceed as you
normally do)
Divide dough into 4 pieces; shape into loaves. Put in pans and let rise until double in size. While
rising, cover dough with loose plastic wrap or a damp cotton cloth. Bake 35 minutes at 350
degrees.
Breads
28
WHOLE (WHITE) WHEAT BREAD TRICIA FULLER
7 cups whole wheat flour
2/3 cup vital wheat gluten
2 ½ tablespoons yeast
Combine first three ingredients in mixer and give a quick mix (5 seconds).
5 cups hot water (Water temperature needs to be 120 -130 degrees and not any hotter.)
Add water all at once in mixer with dry mixture and mix for 1 minute. Cover mixer with lid or
cloth and let sit for 15 minutes. Dough mixture will rise. (I let my dough rise in the Bosch until it
is 2 inches just below the top and sometimes it takes a little bit longer than 15 minutes.)
After dough has risen, add the following:
2/3 cup canola oil
2/3 cup honey OR 1 cup sugar
2 tablespoons salt
2 ½ tablespoons lemon juice
Mix for 1 minute and then add 5 cups whole wheat flour, 1 cup at a time. Mix well. (I usually mix
about 10 minutes after all the flour has been added.)
Turn oven on 350 degrees for 1 minute and then turn off.
Take dough out of mixer. Divide evenly into six loaves and shape nicely in order to place each loaf
in a medium loaf pan. (Use a good quality loaf pan.) Spray loaf pans so they don’t stick. When
dough is put into bread pans, squish the dough softly into the corners of your bread loaf pans. This
will make your bread bake evenly and not have the large lump in the middle of your loaf.
Place loaf pans in oven until they have risen to top of pan. Without taking loaf pans out of the
oven, turn oven on at 350 degrees. Bake for about 25-30 minutes or at your discretion.
Remove from bread pans and let cool down before placing in a plastic bag. This bread freezes
very nice and when thawed it still tastes fresh!
*This recipe is made in a Bosch which has a six quart size bowl. If your mixer’s bowl is not this
big, try halving the recipe.
**You can also let the bread rise out of the oven and when ready, put into the oven that has been
pre- heated to 350 degrees, and bake for 35 minutes.
Breads
29
BREAKFAST:
Expectations and assumptions are a critical topic in every relationship. Understanding and dealing
with our assumptions and expectations is your best tool in growing and strengthening your
relationship. Does the husband make every decision? Does the wife manage the finances? Does
the husband control activities and the wife sacrifice things she loves? Who drives the car when
both are together? How are chores divided? We inherit many of our assumptions from our
upbringing as a child. Our values and beliefs are formed during these early years. We grow up
knowing what to assume and what to expect from our family. It can become so ingrained, that it is
our way of thinking. We presume that others see things our way, and we expect them to have
similar assumptions. This can be a real stumbling block to a successful relationship because we
regularly find ourselves at odds with many of our partner’s words or actions. The best way to make
progress is to take the time to understand where the assumptions came from.
BAKED APPLE OATMEAL
(6 servings)
3 cups rolled oats (quick or old-fashioned)
2 cups chopped apples (can use frozen apples, if decrease milk)
2 cups milk
1/3 cup brown sugar
1 Tbsp canola oil
1/3 cup applesauce
1 large egg - beaten
1 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 scoop vanilla protein powder (optional)
Prepare a 2-quart baking dish with a light coating of cooking spray.
Preheat oven to 400 degrees. In a large bowl, combine the oats, baking powder, salt and cinnamon.
In a separate bowl, mix together milk, egg, applesauce, oil, apples, and brown sugar.
Stir the liquid ingredients into the dry and pour into prepared dish.
Bake for 30 minutes.
Spoon into serving bowls and serve with milk and a little extra brown sugar. You can replace the
apples with equal an equal amount of blueberries or other fruit. I make a batch of it at the
beginning of the week and warm some in the microwave each morning for breakfast.
Breakfast
31
BREAKFAST CASSEROLE by Lisa Blau
Grease a 9X13 pan
1 pkg crescent rolls - pull apart and press in bottom of pan
1 lb. sausage (in a roll). Slice and layer on rolls
1 pkg. frozen hash brown squares
1 green pepper - chop and layer
1 onion (small) - chop and layer
Carrots - shred and layer (as many as you want)
Beat 12 eggs and 1/2 cup milk together and pour over casserole.
Top with 2 cups grated cheese
Bake at 350 for 45 minutes or until the middle is cooked through
BREAKFAST CASSEROLE by Amber McKee via Stephanie Hart
1 large pkg. hash browns
¼ cup butter
2 cups grated cheese
1 cup grated Swiss cheese
1 cup diced ham or bacon
Mix everything but hash browns together. Spray 13x9 pan with Pam. Spread hash browns in pan.
Spread mixture over top.
BREAKFAST PIZZA by Joyce Miskin
1 pkg. crescent rolls—pat in pan
1 lb. browned sausage
1 cup frozen hash browns
1 cup grated cheese
Mix:
5 eggs
¼ cup milk
Pour over layers in 9” x 13” pan. Sprinkle with parmesan cheese. Bake at 375 for 15 min. (350
for 20-25 min.)
Breakfast
32
BUTTERMILK SYRUP
1 ½ cup sugar
¾ cup buttermilk
½ cup butter (or margarine)
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla extract
In a medium saucepan, bring all ingredients to a boil- except for vanilla. Allow to boil gently for
five minutes. Remove from heat and add vanilla. Serve warm over pancakes and waffles. Will
store for a week in fridge.
CORN FRITTERS by Joyce MISKIN
1 cup flour
1 egg – separate fold in egg white
1 tsp melted oil or shortening
1/3 cup milk
½ tsp salt
1 tsp baking powder
2 Tbsp sugar
1 can corn kernels
Mix according to muffin method, only beat and fold corn in last. Fry in deep fat. Drop by
teaspoon. Dry on paper towels.
CRACKED WHEAT CEREAL By JOYCE MISKIN
Cook in pressure cooker- Ratio 3 water/ 1 wheat
½ tsp. salt
Bring water to boil – add cracked wheat, put on lid, bring to pressure, cook 10 min, let sit 10 min.
If cooking without pressure cooker, then ratio of water to cracked wheat should be 3.5-4:1; cook
about 12-14 minutes at good simmer, stirring occasionally to keep from sticking to bottom.
CREPES by Dani Lindquist
2 cups milk
4 eggs
¼ tsp salt
1 cup flour
¼ tsp baking powder
Beat ingredients, start at one cup of flour but you can add up to ½ cup more if needed for the
desired consistency. Then, add baking powder. Cook on griddle, turning when sides are golden.
Good with cream cheese, ice cream, cinnamon sugar, jam etc.
Breakfast
33
CREPES by Joyce Miskin
1 1/2 cup flour
2 cups milk
1 Tbsp sugar
2 eggs
½ tsp. baking powder
½ tsp. vanilla
½ tsp. salt
2 Tbsp melted butter or margarine
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with
rotary beater until smooth. For each crêpe, lightly butter 8 inch skillet; heat over medium heat until
butter is bubbly. Pour scant ¼ cup of the batter into skillet; immediately rotate pan until batter
covers bottom cook until light brown. Turn and brown other side.
DELUXE HOT CAKES by Daryl and Fern Nelson
1½ cup sifted whole wheat flour
1 Tbsp baking powder
3 Tbsp sugar
¾ tsp salt
2 egg yolks
1½ cup milk
2 Tbsp oil
2 egg whites beaten
Combine in order, folding in beaten egg whites last. Bake on lightly greased hot griddle. If sweater
than usual, you may reduce sugar.
DUTCH CRUMB CAKE by Lynda Campbell
1 cup Sugar
2 cups flour
1 tsp. cloves
1 tsp. nutmeg
1 tsp. Cinnamon
1/2 tsp. Salt
1/2 cup margarine
1 egg, beaten
1 cup buttermilk
1 1/2 tbsp. vinegar
1 cup milk
1 tsp. baking soda
2 tbsp. molasses
Combine sugar, spices, flour, and margarine. Take out 1/2 cup of mixture. Add soda to sour milk.
Add remaining ingredients. Beat well. Pour in greased 8” square pan. Sprinkle 1/2 cup of reserved
mixture on top. Bake at 350 for 30-35 minutes.
Breakfast
34
FUNNEL CAKES by Lori Allen
1 1/4 cup all-purpose flour
2 tbsp. Sugar
1 tsp. soda
3/4 tsp. Baking Powder
1/4 tsp. Salt
1 egg
3/4 cup milk
Combine dry ingredients in large bowl. Add eggs and milk. Beat mixture until smooth. Heat 1/4
inch vegetable oil to 375°F in a skillet. Cover bottom opening of a funnel with your finger. A
funnel with at least a 3/8 inch opening works best. Pour 1/4 cup batter into funnel. Hold the funnel
over the center of the skillet. Remove finger from funnel end to release the batter into the hot oil.
Move funnel in a slow circular motion to form a spiral or other design. Fry two minutes or until
golden brown, turning once. Drain on paper towels. Sprinkle with powdered sugar. Serve hot with
syrup or fruit.
GERMAN PANCAKES by Michelle Miskin
4 eggs
1/2 tsp salt
2/3 cup milk
3 tbsp butter
2/3 cup flour
Whip eggs until lemon colored. Add milk, flour, and salt. Heat butter into square baking pan. Pour
batter into pan of melted butter. Bake at 450 for 15-20 minutes. Serve in squares with syrup and
powdered sugar.
GERMAN PANCAKES by Joyce Miskin
6 eggs
1 cup flour
1 cup milk
¼ tsp salt
¼ sq. butter or margarine
Place all ingredients except butter in a bowl and beat until well mixed. Place butter in dripper (2 x
9 x 13) and melt in the oven until butter is bubbly hot. Pour in batter and bake at 350 for 25 min.
Serve with jam, jelly, or syrup.
Breakfast
35
GRANOLA by Kathleen Sneddon
Cook’s Notes: The main reasons I started making granola was because commercial granola is too
sweet for me. So this recipe that I have adapted over the years originally used only 4 cups of rolled
oats with same amounts of honey and sugar listed here; thus I use more oatmeal so net affect is less
sweet. You can adjust the amount of oats to suit your “sweet” tooth. Also, you can add coconut,
dried raisins or cranberries or whatever you want! I am currently experimenting using less sugar
and more honey as that is what I have in food storage.
8 cups old fashioned rolled oats
1 ½ cups sliced almonds
½ cup brown sugar
½ tsp. salt
3/4 tsp cinnamon (I generally use to ¾ to 1 tsp, depends on freshness of your cinnamon)
1/3 cup canola oil
1/3 cup honey
1 tsp vanilla
Spray a 9 x 12 baking pan with PAM (or similar product). Mix in the pan the first 5 ingredients.
Pour oil into a microwave safe measuring cup, and then pour in the honey. If you put in oil first, the
honey will pour out easier. Soften in the microwave. Mixture should be slightly warm so easier to
stir and pour. Add the vanilla and pour over the oat mixture and mix well.
Bake 40 minutes in a 300 degree oven. Stir well after 20 minutes then return to oven for final 20
minutes.
FAVORITE GRIDDLE CAKES by Fern Nelson
1¼ cup flour
1 Tbsp baking powder
1 Tbsp sugar
½ tsp salt
1 egg
1 cup milk
2Tbsp oil
Breakfast
36
GERMAN PANCAKES by Cheryl Floyd
6 eggs
1 cup milk
1 cup flour
½ tsp salt
4 Tbsp butter or margarine
Blend together in blender, all but butter. Melt butter in 9x13 inch pan in hot oven (450) until
bubbly. Pour in batter. Bake 15 minutes at 450. It will buff up into all kinds of funny shapes. Serve
immediately with syrup, honey or jam. If using glass pan bake at 425. If you’re in a hurry, use a
frying pan with lid.
HASH BROWN BREAKFAST CASSEROLE by Chris Elwood
12 oz. package (or more) shredded hash browns—defrosted
(may run under water to defrost, and then drain or pat dry)
Layer hash browns in 9 x 13 pan that has been sprayed with non-stick spray.
Combine the following ingredients:
4 eggs- beaten
¾ cup milk
2 cup grated cheese (any combination)
½ cup (one cube) melted margarine or butter
1 cup cubed ham or browned sausage
Salt and pepper to taste
May add 1 cup diced, sautéed onions if desired.
Pour the above ingredients onto hash browns
and bake in 350 degree oven for 1 hour. Cut into
squares and serve while warm.
MAPLE SYRUP by Peni Floyd
1 cup sugar
1 cup brown sugar
1 cup water
1 tsp vanilla
1 tsp maple flavoring
Put first three ingredients in a saucepan, do not mix. Bring to boil. Add vanilla and maple flavoring.
Remove from heat.
Breakfast
37
MAPLE SYRUP By Lee Hurst
1 cup Water
1 cup brown sugar
1 cup white sugar
1 cup corn syrup
1 tsp. maple flavoring
1 tbsp. Butter
Boil water, sugars, and corn syrup. Add butter and flavoring. Simmer until desired thickness
SYRUP by Joyce Miskin
4 cup sugar
2 cup water
¼ cup Karo syrup
1/3 cup brown sugar
Boil. Watch carefully; it boils over quickly. Remove from heat. Add 1 tsp vanilla and 1 tsp
mapeline
RICE PUDDING by Joyce Miskin
2 cup milk
½ cup + 2 Tbsp sugar
5 1/2 oz. can evaporated milk
2 eggs slightly beaten
¼ tsp. salt
1 Tbsp cornstarch
2 cup cooked rice
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 tsp. vanilla
Place 1 ½ cup milk plus evaporated milk and 6 Tbsp sugar in pan. Heat until milk is scalded. (You
can do this in the microwave.) In mixing bowl, whisk eggs; add salt and remaining 4 Tbsp sugar
and whisk again. Add a small amount of scalded milk to eggs, so they don’t cook. Pour egg
mixture into scalded milk, stirring constantly with whisk. Cook 15 to 20 min. stirring occasionally.
In small bowl, mix reserved ½ cup milk and cornstarch together; slowly pour into milk mixture,
stirring constantly until pudding begins to thicken. Cook 10 to 15 more minutes. Add cooked rice
and cook seven more minutes. Remove from heat and add nutmeg, cinnamon, and vanilla.
Breakfast
38
MOM’S BELGIAN WAFFLES by Kram Allen
1 egg
1 cup milk
3 tbsp. oil
1 cup flour
1 tbsp. Sugar
1 tbsp. Baking Powder
pinch of salt
Mix egg, milk, and oil. Mix dry ingredients well. Combine. Makes seven 4 inch waffles or two
large 8 inch waffles.
MONKEY BREAD
1 tbsp. yeast
1/2 cup sugar
2 cup warm water
1 tsp. salt
2 beaten eggs
6 cup flour
4 tbsp. oil
1 cube butter
¾ cup brown sugar
1 Tbsp cinnamon
Mix first 4 ingredients, let rest 5 minutes. Mix in eggs, then half of flour, then oil. Add remaining
flour. Let rise until double, 20 minutes. Dough will be sticky. Melt 1 cube butter in bundt pan. Roll
dough 1/4 inch thick. Cut into 1 inch by 2 inch strips with pizza cutter. Coat with butter and roll in
cinnamon/sugar mixture. Stack in pan, standing up against each other. Let rise 20 minutes (it will
rise more during the baking). Bake at 350 degrees for 45 minutes. Cover with tin foil for last ten
minutes so it doesn’t brown too much. My "monkeys" really enjoy this unique bread served with
honey butter.
Breakfast
39
MONKEY BREAD
4 cans biscuits (10 in each)
1/2 cup pecans, ground fine
1 tbsp. cinnamon
3/4 cup sugar
Cut each biscuit into four pieces. Roll each piece in the mixture of sugar, cinnamon and pecans.
Place in a large buttered tube pan. Pour the following mixture over the biscuits: 1 tbsp. cinnamon
3/4 cup butter, melted
Bake at 350 degrees for 40 to 45 minutes. Let stand 5 minutes before turning out on a cake plate.
You do not need to slice, simply pull off a lump from the whole piece. (Hence the name -- Monkey
Bread.)
MIZ LUZIANNE'S MONKEY BREAD RECIPE
1 cube butter
1 cup milk
1/4 cup sugar
1 tsp salt
1 tsp sugar
2 Tbsp very warm water
4 1/2 tsp dry yeast
4 cups flour
3 eggs
½ cup melted butter
Sugar Mixture
1 ½ Tbsp cinnamon
½ cup brown sugar
Heat butter, milk, 1/4 cup of sugar, and salt in microwave for 2 ½ minutes. Set aside to cool.
Mix yeast with the warm water and the teaspoon of sugar. Stir until well mixed. Add 2 cups of
flour to yeast mixture. Add eggs and stir well; the dough should be lumpy. Stir in warm milk
mixture and blend until smooth. Stir in remaining 2 cups of flour. Cover with wax paper and a
towel and let rise for about one hour in a warm place, until bubbly.
After the dough rises, punch down and roll out onto a floured bread board. Cut into rounds or
strips, dip in melted butter and then in sugar mixture. Overlap in a well-greased tube pan until it is
half full (if any dough remains form into small balls and put into a greased muffin tin for rolls.)
Cover dough again and let rise about 45 minutes to one hour, or until it indents and does not spring
back when touched. About 40 to 45 minutes after placing the dough in the pan to rise, set a rack in
the middle of the oven and preheat to 350 degrees. Bake for 40-45 minutes or until golden brown.
Breakfast
40
OATMEAL MUFFINS by Lynda Campbell
1 cup quick oatmeal
1 cup buttermilk or sour milk
1 egg
1/2 cup brown sugar
1/2 cup oil or shortening
1 cup flour
1/2 tsp. Salt
1 tsp. Baking Powder
1/4 tsp. baking soda
Soak oatmeal in buttermilk. Add remaining ingredients. Place in cupcake papers in muffin tins.
Bake at 375-400 for 10-12 minutes.
PANCAKES by Sue Allen
1 egg
2 tbsp. oil
1 cup milk
1 cup flour
1 tbsp. Sugar
1 tbsp. Baking Powder
dash salt
Mix egg, oil and milk. (Can use 1/2 cup evaporated milk and 1/2 cup water.) Add remaining
ingredients. Mix well. Heat black skillet on #4 (#6 on Allan’s). Put oil the size of a nickel on hot
pan. Spread oil with paper towel to cover bottom of pan. Put 1/4 cup batter in pan. When bubbly,
turn and cook other side.
PANCAKES (by Grandma Mary Mendenhall)
1 1/3 cup flour
1Tbsp sugar
½ tsp salt
½ tsp soda
1 tsp baking powder.
1 egg (beaten)—can separate and beat egg white if want fluffy pancakes
1 1/3 cup sour milk (add 1 tsp lemon juice to milk—let stand)
Combine dry ingredients. Add milk and egg. Cook on oiled (or sprayed) griddle.
Breakfast
41
PUMPKIN PANCAKES by Heather Whittle
1 ¼ cup buttermilk (or 1Tbsp vinegar to 1 cup milk)
5Tbsp pumpkin (a little less than 1/3 cup )
¼ tsp cinnamon
1 ¼ cup flour
½ tsp baking powder.
¼ cup sugar
2 eggs
½ tsp soda
¼ tsp salt
4Tbsp melted butter
¼ tsp allspice
Mix all ingredients together and cook until golden brown.
CREAM SYRUP (enough for double batch of pancakes)
1 stick butter
½ cup buttermilk (1/2 cup milk-1/2 tsp vinegar)
1 cup sugar
Bring to boil, and remove from heat. Add 1 tsp vanilla and ½ tsp baking soda. Mixture will
become frothy.
SAUSAGE CASSEROLE by Joyce Miskin
1 lb. browned sausage
8 slices bread, crust removed and cubed
1 cup grated cheese
3 cup-3 ½ cup milk
8 eggs
½ tsp salt
Layer bread, cheese, and sausage in 9” x 13” pan. Mix together milk, eggs and salt. Pour over the
layered mixture. Bake uncovered at 325 degrees for 1 hour. Serve warm. Serves 16.
Breakfast
42
STUFFED FRENCH TOAST by Cathy Hanna
One loaf soft French bread
One container of Strawberry Cream Cheese
One jar boysenberry syrup
6 eggs
1/3 cup milk or buttermilk
1/4 tsp. salt
1 tsp. cinnamon
BEAT. Slice French bread like normal, cutting fairly thin to medium slices. Then cut that slice of
bread in the middle but do not cut all the way through. Fill the middle of the slice with cream
cheese. Dip bread in egg mixture (or the mixture of the bold ingredients). Cook on skillet like
until finished. Top with boysenberry syrup and sprinkle with powdered sugar.
WAFFLES BY JOYCE MISKIN
1 1/3 cup flour
1 Tbsp sugar
½ tsp salt
2 tsp baking powder
2 eggs—separated, beat egg whites
1 cup milk
1 Tbsp oil (optional—or sub. applesauce)
Combine dry ingredients. Add oil and egg yolks to milk. Beat w/ fork. Add to dry ingredients.
Fold in beaten egg whites. Cook in greased, heated waffle iron.
WONDERFUL WAFFLES
1 cup gold medal flower
2 tsp baking powder
1 tsp sugar
1/4 tsp salt
1 cup milk
1/4 cup margarine
1 egg, separated
Makes about three 8 inch waffles.
Mix flour, baking powder and salt. Stir in margarine, milk and egg. Beat egg whites in separate
bowl. Fold into flour mixture. Pour 2/3 cup batter onto hot, greased waffle iron. Bake until
steaming stops and is a light golden brown.
Breakfast
43
“OH BOY” WAFFLES by Peni Floyd
2½ cup flour
4 tsp baking powder
¾ tsp salt
1½ Tbsp sugar
2 eggs
2¼ cup milk
¾ cup oil
Breakfast
44
CAKES:
Show affection to each other. Don’t let the following be true: “Do you know what it means to
come home at night to a woman who’ll give you a little love, a little affection, a little tenderness? It
means you’re in the wrong house, that’s what it means.” George Burns.
Men who have pierced ears are better prepared for marriage. They’ve experienced pain and bought
jewelry.
Love is patient, Love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is
not self-seeking, it is not easily angered, it keeps no records of wrongs. Love does not delight in
evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres.
1 Corinthians 13:4-7
Trust your spouse. They promised to love you and honor you. Respect them as your spouse and as a
person.
APPLE SURPRISE CAKE
1 cup Bean Puree made with pinto beans
½ cup shortening or applesauce
1 cup sugar
1 egg
½ cup apple butter
1½ cups flour
2 tsp. baking powder
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground allspice
1 cup diced, peeled apple
Prepare bean puree. Grease 9x13 inch pan. Preheat oven to 350º F. In medium bowl, cream
shortening and sugar until light and fluffy. Add egg; continue beating until light. Stir in Bean Puree
and apple butter. Sift together flour, baking powder, salt, cinnamon, cloves, and allspice into
medium bowl. Stir flour mixture into bean mixture until blended. Mix in diced apple. Pour into
greased pan. Bake 40 to 50 minutes. Cool cake in pan. Cover top of cooled cake with icing.
Cakes
45
CHOCOLATE ZUCCHINI CAKE
2 cups flour
1 cup whole wheat flour
½ tsp. salt
2 tsp. soda
½ tsp. cinnamon
½ tsp. allspice
4 Tbsp. cocoa
1 cup brown sugar
½ cup white sugar
½ cup butter or margarine
½ cup oil
3 eggs
1 tsp. vanilla
½ cup buttermilk
2 cups grated zucchini
1 cup chocolate chips
Sift together white and wheat flour, salt, soda, spices, and cocoa. Set aside. In a large mixing
bowl, cream together sugars, butter or margarine, and oil. Beat in eggs, vanilla and buttermilk.
Add sifted dry ingredients. Add 2 cups of grated zucchini and 1 cup chocolate chips. Bake in
greased and floured 9x13 pan for 45 minutes in a preheated oven at 350º F.
Cakes
46
APPLE CRISP BY LANAE MORGAN
5-7 apples sliced thin
3/4 - 1 c. sugar
2 Tbsp flour
1 tsp cinnamon
1/4 tsp nutmeg
dash salt
Topping: 1 c. flour (finely grind your wheat)
1 c. sugar
1 stick cold butter
Combine topping ingredients in a bowl with a pastry cutter.
Add 1 slightly beaten egg to topping mixture
Pour apple mixture in an 8 x 8 baking pan; then crumble the topping on apple mixture.
Bake at 450 for 10 minutes and then bake at 250 for 35 minutes.
(I make several batches of the apple mixture recipe and bottle it--hot water bath for 20 minutes. Then
open a bottle and add the topping. An easy and quick recipe!)
CARROT CAKE by Joyce Miskin
2 cup sifted flour
2 cup sugar
1 tsp. salt
2 tsp. baking powder
1 cup vegetable. oil
1 tsp. cinnamon
3 cup grated carrots
4 eggs
Mix first 5 ingredients mixing. well then add eggs mixing well between each one. Beat in carrots.
350° 35-40 minutes
Cakes
47
CARROT CAKE
4 eggs or equivalent egg substitute
2 cups sugar
⅔ cup white beans,
pureed until smooth paste
1 tsp. vanilla
1 (8 oz) can crushed pineapple, drained
2 (14.5oz) cans sliced carrots,
drained and mashed
2 cups all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 cup walnuts, chopped
(reserve 1-2 Tbsp. to sprinkle on top)
Prepare 9x13 inch pan with cooking spray and dust lightly with flour. Preheat oven to 375° F. Beat
eggs thoroughly in large bowl. Add sugar and beat well. Beat in beans and vanilla. Add pineapple
and carrots. Combine dry ingredients and stir gently into batter. Fold in walnuts. Pour into prepared
pan. Bake 35 – 45 minutes or until sides pull away from pan and toothpick inserted in middle
comes out clean. Cool completely before frosting.
Cream Cheese Frosting
1 (8 oz) package cream cheese, softened, (fat free or reduced fat)
1 Tbsp. butter
1 tsp. vanilla
3½ to 3¾ cups powdered sugar
Combine cream cheese and butter until smooth. Add vanilla and enough powdered sugar until
mixture is of spreading consistency. Spread on cooled cake and sprinkle a few chopped walnuts on
top. Cut into 24 pieces. Yield: 24 servings.
Cakes
48
CARROT CAKE (TRIPLE LAYER) by Tammy Hay
2 cups sugar
1 ½ cups vegetable oil
4 large eggs
2 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
¾ tsp nutmeg
3 cups finely grated, peeled carrots
½ cup chopped pecans
For cake: preheat oven to 325. Grease three 9-inch pans. Line bottoms of pans with wax paper.
Beat sugar and oil in bowl. Add eggs one at a time, beating well after each addition. Add
remaining ingredients. Pour batter into pans equally. Bake until toothpick inserted in center comes
out clean and cake begins to pull away from sides (about 45 minutes). Cool in pans for 15 minutes
on racks. Turn out cakes onto racks to finish cooling. Frost the three layer cake.
Frosting (mix until smooth and creamy)
4 cups powdered sugar
16 oz cream cheese (at room temperature)
½ cup butter (room temperature)
4 tsp vanilla
CARROT CAKE by Lee Hurst
1 cup raisins
1 cup pecans
8 oz crushed pineapple with juice
2 cups coconut
2 tsp vanilla
1 ¼ cups oil
3 eggs
2 cups sugar
2 cups carrots, shredded
2 ¼ cups flour
¼ tsp allspice
¼ tsp nutmeg
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
Mix and bake at 350 for 1 hour.
Frosting:
12 oz cream cheese
1 tsp vanilla
¼ cup milk
¾ cup powdered sugar
Cakes
49
CAROL’S CHOCOLATE CAKE By Lee Hurst
2 cup sugar
1 cup oil
2 eggs, beaten
2 Tbsp vanilla
1 cup water
½ cup cocoa
2 tsp soda
3 cups sifted flour
½ tsp salt
1 cup buttermilk
Boil water and cocoa, cool. Add soda and stir. Mix sugar, oil, eggs, and vanilla. Add to cocoa
mixture. Add flour and salt. Mix alternately with buttermilk. Bake at 375 for 20 minutes. Note, if
you use powdered buttermilk, use 6 Tbsp and add with flour mixture, and then add 1 cup water.
Frosting:
4 oz cream cheese
2 tsp cocoa
1 tsp vanilla
¼ cup butter
about 1 ½ cup powdered sugar
Cakes
50
PINTO BEAN CHOCOLATE CAKE BY JOAN TAYLOR
1 c. butter
1 c. brown sugar, firmly packed
½ c. white sugar
4 eggs, separated
2 c. cooked mashed, drained pinto beans
1/8 tsp. cloves
1 tsp. cinnamon
½ tsp. vanilla
2 c. flour
½ tsp. salt
½ tsp. soda
1 ½ tsp. baking powder
1/3 c. cocoa
1 c. chopped nuts (black walnuts or pecans)
1 c. semi-sweet chocolate chips
1. Cream butter and sugar together until fluffy; then beat in egg yolks, and beat well. Add mashed
pinto beans, spices and vanilla.
2. With wire whisk mix the flour, cocoa, baking power, soda, and salt well. Add to the batter. If it
is too thick, add a little water the beans were boiled in or some milk.
3. Stir in nuts and chocolate chips
3. Beat egg whites until stiff but not dry. Fold into batter.
4. Pour into a greased, floured pan 8x11 ½ inch pan . Bake 350 degrees for 45 minutes or until
done. Can be baked in loaf pans at 325 degrees for approx. 50 minutes or until done.
Cakes
51
CHOCOLATE BROWNIES by Cheryl Tucker
1 cup margarine
2 cup Sugar
4 eggs
2 tsp. vanilla
2/3 cup cocoa
4 tbsp. oil
1 1/2 cup flour
1 cup walnuts (optional)
6 oz chocolate chip
---Frosting--1/3 cup boiling water
1/3 cup Butter, softened
1 tsp. vanilla
1/2 cup cocoa
4 3/4 cup powdered sugar, sifted (1 pkg)
1/4 tsp. Salt
1 tsp. mint extract, optional
Melt butter and add cocoa, then sugar. Cool slightly and add eggs one at a time slowly. Add
vanilla. Stir in flour, oil, nuts and chocolate chips. Mix until well blended. Spread on greased 9 x
13 pan and bake at 350 degrees for thirty minutes.
Make Frosting: Combine sugar, cocoa and salt in bowl. Boil water and add butter. Remove from
stove and add sugar combination and then the vanilla or mint extract. Stir until creamy and then
spread over cooled brownies.
CRAZY CHOCOLATE CAKE by JaNae Hay
1 package of yellow cake mix
1/2 cup sour cream
2 eggs
1 cup water
1 cup butter
3 1/2 cup powdered sugar
1 cup chopped nuts
1 tsp. vanilla
1/3 cup milk
4 square chocolate
Combine cake mix, sour cream, eggs. Bring water, 1/2 cup butter and 2 squares chocolate to boil in
pan. Stir chocolate mixture into cake mixture and blend. Pour into greased 9 x 13 pan and bake at
350 degree for 30 minutes. Meanwhile, mix sugar, nuts and vanilla in bowl. Bring 1/2 cup butter,
milk and 2 chocolate squares to boil. Blend hot mixture and sugar mixture until smooth. Spread
over hot cake.
Cakes
52
CRUMB CAKE (CHERRI) by Cherri Hart
2 cups flour
2 cups brown sugar
1 tsp. baking powder
1/4 tsp salt
--mix well-1/2 cup margarine cut into the above mixture
Reserve 1 cup of the above for the crumb topping.
To the rest add:
1 cup flour
1/2 tsp. cinnamon
1 tsp. baking soda
1 egg
1 cup milk
1 tsp. vanilla
Mix and pour into greased and floured pan (9 X 13). Top with reserved crumb topping. Bake for
20 minutes at 350 degrees.
CRUMB CAKE by Cara Sullenger
2 cups flour
2 cups brown sugar
1 tsp. baking powder
¼ tsp. salt
½ cup margarine (cut into)
stir ingredients thoroughly
Reserve 1 cup of above ingredients for topping.
To remainder, add:
½ cup flour
½ tsp. cinnamon
1 tsp. soda
1 egg
1 cup sour milk (add 1 tsp. lemon juice to make it sour)
1 tsp. vanilla
Mix and pour into greased and floured 9x13-inch pan. Add topping. Cook for 20 minutes at
375°F.
Cakes
53
FROSTING , SMOOTH’N CREAMY by Joyce Miskin
1 pkg. (4 serving size) Instant vanilla pudding
¼ cup powdered sugar
1 cup cold milk
4- 8 oz. container cool whip
Combine pudding mix, sugar, and milk in small bowl. Beat slowly until blended. Fold cool
whip. Spread on cake at once. Makes enough for 9x13 or 2 9 inch layer cakes. Store frosted
cake in refrigerator.
FUDGE CAKE by Lynda Campbell
2 1/2 cup flour
1 tsp. Soda
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup shortening
1 1/4 cup Sugar
1 tsp. vanilla
2 eggs
1 cup sour milk
1/2 cup cocoa
1/3 cup hot water
1/4 cup chopped nuts
Sift flour before measuring. Sift again together with soda, baking powder, and salt. Cream
shortening and sugar. Add vanilla and eggs and beat until fluffy. Add flour mixture alternately
with milk. Mix cocoa and hot water to a smooth paste and beat into batter. Bake in greased and
floured cake pan for 30-35 minutes at 350 degrees.
Cakes
54
HOT FUDGE CAKE by JaNae Hay
1 cup packed brown sugar
1 cup flour
3 tbsp. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 tbsp. melted butter
1/2 tsp. vanilla
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cups boiling water
vanilla ice cream
Mix together 1 cup brown sugar, flour, 3 Tbsp. cocoa, baking powder, and salt. Stir in milk, butter,
and vanilla. Spread over the bottom of slow cooker. Mix together 3/4 cup brown sugar and 1/4
cup cocoa. Sprinkle over mixture in slow cooker. Pour in boiling water. Do not stir. Cover and
cook on High 2-3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice
cream.
JELLO CAKE by Joyce Miskin
Lemon Cake mix – prepare according to directions.
Cool 25 minutes
Mix Jell-O with ¾ cup hot water – ½ cold. Cool and pour into cake that has been
poked with for 1” apart. Refrigerate. Top with:
Sm. Pkg. pudding beat
1 ½ cup milk
(can add ¼ cup powdered. sugar for thicker frosting.) Fold in 4 oz. cool whip
Cakes
55
MILLIONAIRE BARS by Lee Hurst
14 oz caramel
1/3 cup evaporated milk
1/3 cup evaporated milk
1 box German Chocolate Cake Mix
1/2 cup butter (Melted)
1 cup walnuts
1 pkg milk chocolate chips
Melt caramel and 1/3 cup evaporated milk in double boiler over low heat.
Set aside.
Mix cake mix, butter and 1/3 cup milk. Press one half mixture into 13x9 pan (sprayed with nonstick Pam). Bake 10 minutes at 350. Spread on melted caramel. Add chips and nuts. Place other
half of cake mix in dollops on top. Bake at 350 for 25 minutes.
OATMEAL CHOCOLATE CHIP CAKE by Kathy Allan
2 cup boiling water
1 cup brown sugar
½ cup margarine
1 cup sugar
1 cup quick oatmeal
2 eggs
1 tsp. salt
1 3/4 cup flour
2 cup chocolate chips
3/4 cup chopped nuts, if desired
Pour boiling water over oatmeal and chunked up margarine - let stand for 10 minutes. Add sugar
and stir well, stir in eggs, then dry ingredients, then 1 cup chocolate chips. Mix well with spoon.
Let chocolate melt a little. Pour into greased and floured 9 x 13 pan. Top with remaining
chocolate chips and nuts, if using. Bake at 350 for 40 minutes.
Cakes
56
PEACH CAKE BY KAY SORENSON
1 box Betty Crocker Cake mix (yellow, or your choice)
1 cube melted butter
2 eggs
1 tsp vanilla
3/4 can Wilderness pie filling (peach, or your choice)
Icing
4 oz cream cheese
¾ cup powdered sugar
¼ can of pie filling
Mix the cake ingredients until fruit is in tiny pieces. Spray 9 x 13 pan or bundt pan with Pam.
Bake at 350 for 45-60 minutes, depending on pan. Cool and frost. Keep in fridge. Other good
combinations are lemon/blueberry, spice/pumpkin, spice/apple, german chocolate/raspberry,
white/coconut milk/coconut.
Cakes
57
POUND CAKE (GRANDMAS) By Lee Hurst
1/2 pound margarine or butter
1/2 cup shortening
5 eggs
3 cups sugar
3 cups flour
1/2 tsp baking powder
1 cup milk
1 tsp vanilla
1 tsp coconut extract
1 tsp butter extract
1 tsp rum extract
1 tsp lemon extract
GLAZE:
1 cup powdered sugar
2 tbsp water
1/2 tsp rum extract
1/2 tsp coconut extract
1/2 tsp lemon extract
1/2 tsp orange extract
1/2 tsp almond extract
1/2 tsp butter extract
Cream butter, shortening and sugar. Add eggs one at a time. Alternate liquids and dry ingredients.
Add extracts one at a time and beat very well. Coat bundt pan with non-stick cooking spray. Flour
inside of pan and then sugar inside of pan. With this treatment, it will never stick. Bake at 325 for
1 1/2 hours. Cool for 15 minutes before removing from pan. Drizzle glaze over warm cake.
Cakes
58
PUDDING CHEESE CAKE by Cathy Hanna
Crust:
1 cup flour
2 tbsp sugar
1/2 cup margarine
Mix above and press into 9 x 13 inch pan. Bake 10 minutes at 350 degrees, cool
2nd Layer:
1 cup powder sugar
8 oz pkg cream cheese
2 cups cool whip
Mix until creamy put in cooled crust
3rd Layer:
2 - 3 oz packages of instant pudding (chocolate, butterscotch, vanilla, or coconut) made as directed
on package. Top with cool whip and nuts
PUDDING CAKE by Joyce Miskin
1 Cake mix
1 pkg. pudding (small pkg. of NON instant)-prepare according to instructions and add cake mix.
Pour into greased and floured pan Top with nuts and chocolate chips. Bake at 350 for 30-35
minutes.
QUICKIE CHOCOLATE CAKE by Debbie Tanner
Mix:
1 tsp. salt
3 cup flour
2 cup sugar
2 tsp. soda
6 tbsp cocoa
Add to dry ingredients:
3/4 cup oil
2 tbsp vinegar
2 tsp. vanilla
2 cup cold water
Grease and flour pan. Beat together and bake at 350 degrees for 35 minutes.
Cakes
59
RASPBERRY DELIGHT by Lee Hurst
Yellow cake mix, baked as directed in 9x13 dripper pan.
¾ cup powdered sugar
2 Tbsp lemon juice
8 oz cream cheese
½ cup whipped cream
Cool cake. Beat cream cheese with lemon juice and powdered sugar with rotary beater. Add whip
cream and beat until thickens. Spread mix on top of cake. Then add thawed raspberries. Top with
raspberry Danish dessert made with 1 ¾ cups water.
RHUBARB CRISP By Lee Hurst
1 cup flour
¾ cup oatmeal
1 cup brown sugar
1 tsp cinnamon
½ cup melted butter
4 cups diced rhubarb
1 cup water
1 tsp vanilla
1 cup sugar
2 Tbsp corn starch
Mix flour, oatmeal, brown sugar, cinnamon and melted butter. Place half of crumb mixture in 9 x 9
pan. Cover with rhubarb. Combine and cook until thick: water, vanilla, sugar, and cornstarch.
Pour over rhubarb and cover with remaining crumbs. Bake at 350 degrees for 1 hour.
Cakes
60
RHUBARB CRISP by Kris Batty
Dice 4 cups rhubarb- set aside
Grease lg. baking dish (cake pan size)
Mix: 1 cup flour
1 1/8 cups oats (oatmeal)
1½ tsp cinnamon
1½ cup brown sugar
1½ cube melted margarine
Mix and press ½ of mixture in the bottom of baking dish. Add 4 cups diced rhubarb.
In small saucepan mix:
1 cup sugar
2 Tbsp cornstarch
1 cup water
Boil until thickened and add 1 tsp vanilla. Pour this mixture over rhubarb. Crumble the remaining
½ of crisp over top. Bake at 350 for 45 minutes. (Good served with ice cream)
AVIS’ RHUBARB PIE by Joyce Miskin
3 cups rhubarb
1 cup sugar
Pinch of salt
2 eggs
1 teaspoon lemon juice
½ teaspoon nutmeg
1 tablespoon flour
1 9-inch unbaked double pie crust
Dice rhubarb; beat eggs with sugar and salt. Combine with other ingredients and allow to sit while
making pastry. Line a 9-inch pie pan with pastry. Spoon in rhubarb filling, then top with vented
pastry layer and seal. (I make a lattice top and sprinkle it with sugar). Bake at 450 degrees for
15 minutes, then reduce heat to 350 degrees and bake an additional 30 minutes. (or until the crust
is browned and the filling is set)
(This is a custard-like pie--I like to make 1 ½ times the recipe for a 10 inch pie pan)
Cakes
61
SNOWFLAKE DREAM CAKE (MERLENE) by Lee Hurst
1 pkg yellow cake mix
20 oz can crushed pineapple, (save juice)
3 oz Cream Cheese
3 oz vanilla pudding mix (instant)
1 cup milk
8 oz Cool Whip
coconut
nuts (optional)
maraschino cherries
Add enough water to pineapple juice to use as the liquid in the cake mix. Make the cake (as
directed on the box). Place in well greased and floured 9x12 pan. Bake for 20 minutes at 350. Cool
and leave in pan. With mixer, blend cream cheese, pudding, and milk. Fold in drained pineapple.
Spread over cooled cake. Then spread with cool whip. Sprinkle with coconut and nuts. Cool in
refrigerator for several hours. Cut into squares. Serve with maraschino cherry on top.
TEXAS CAKE (LORI) by Lori Hurst
2 cups flour
2 cups Sugar
1 tsp. soda
2 sticks margarine
1/4 cup cocoa
1 cup water
2 eggs
1/2 cup buttermilk
1 tsp. vanilla
Mix together sugar, flour, soda and salt. Melt margarine, cocoa and water. Pour over and mix with
dry ingredients. Add to this the eggs, buttermilk and vanilla. Pour batter into greased and floured
jelly roll pan. Bake at 400 degrees for 20 minutes. Frost with Connie’s Texas Sheet Cake Frosting.
TEXAS SHEET CAKE FROSTING (CONNIE) by Connie Hurst
1 stick margarine
4 tbsp. cocoa
6 tbsp. milk or cream
4-5 cup powdered sugar
1 cup miniature marshmallows
1 cup chopped nuts (optional)
Heat margarine, cocoa, and milk (or cream). Add powdered sugar, marshmallows and nuts.
Work carefully over Texas Sheet Cake while warm.
Cakes
62
WACKY CAKE by JaNae Hay
3 cup flour
2 cup sugar
2 tsp. baking soda
6 tbsp. cocoa
1 tsp. salt
3/4 cup oil
2 tbsp. vinegar
2 tsp. vanilla
2 cup water
icing:
2/3 cup brown sugar
6 tbsp. butter
1/3 cup evaporated milk
1 cup chopped nuts
Mix dry ingredients in an ungreased 13 x 9 pan. Make 3 holes in the mixture. In the center hole,
add the oil. Into one hole, put the vinegar and in the last hole, add the vanilla. Pour the water over
it all and stir until mixed. Bake at 350 degrees for 35 minutes. Cream the icing ingredients
together and spread over hot cake. Brown under broiler for 4-6 minutes.
YUMMY CHOCOLATE CARAMEL CAKE by Cathy Hanna
1 pkg German chocolate cake mix, baked
When it comes out of the oven, poke holes all over it, fill holes and drizzle over top
1 can sweetened condensed milk
1 jar Richardson’s caramel butterscotch topping.
Top with cool whip and sprinkle with crushed Heath or Score bars.
Cakes
63
CANDY:
Be “sweet” to each other. Criticism kills relationships.
Her husband had been slipping in and out of a coma for several months yet she stayed by his
bedside every single day. When he came to, he motioned for her to come nearer. As she sat by him,
he said, “You know what? You have been with me all through the bad times. When I got fired, you
were there to support me. When my business fell, you were there. When I got shot, you were by my
side. When we lost the house, you gave me support. When my health started failing, you were still
by my side. When I think about it now, I think you bring me bad luck!”
Keep your eyes wide open before marriage, half shut afterwards. - Benjamin Franklin
Your spouse is 80% good and 20% bad. If you look at the 80%, you will be happy. If you look at
the 20%, you will be miserable.
Just think, if it weren’t for marriage, men would go through life thinking they had no faults at all
A married man should forget his mistakes; no use two people remembering the same thing. Duane
Dewel
RECIPE FOR A GOOD DAY by Lynda Campbell
Take two parts of unselfishness and one part of patience and work together. Add plenty of
industry. Lighten with good spirits and sweetened with kindness. Put in smiles as thick as raisins
in plum pudding, and bake by the warmth, which stems from a loving heart. If this fails to make a
good day, the fault is not with the recipe but with the cook.
MICROWAVE CARAMELS by Stephanie Floyd
1 cube melted butter
½ cup brown sugar
½ cup granulated sugar
½ cup Karo syrup
½ cup Eagle Brand sweet and condensed milk
Mix until well blended. Microwave on High for about 7 ½ minutes, depending on the microwave
(just until soft ball point). Pour into a square 8 x 8 pan and cool. Cut and Serve.
Canning
65
CHOCOLATE DIPPING REMINDERS, Cherri Hart
16 lbs chocolate (chocolate buttons) covers:
2 batches caramel (9x13 pans, cut in squares)
1 Batch Bavarian Mints
2 Batches Almond Roca
2 # Peanut Clusters, (roasted unsalted nuts)
ROASTED PEANUTS (in case you can’t find unsalted, roasted peanuts for dipping)
Place raw unsalted peanuts, one layer deep, in a shallow baking pan. Roast in a 350 degree oven
for 15 minutes. Stir every five minutes. After removing from oven, transfer to another container to
stop them from cooking.
LICORICE CARAMEL (OR CINNAMON) by Cherri Hart
1 can sweetened condensed milk
2 cup sugar
1 cup butter
¼ teaspoon salt
1 ½ cups light Karo syrup
Cook the above to 234.
Add ¾ teaspoon anise oil
1 teaspoon black food coloring paste
Be careful not to scrape sides of pan.
Pour into buttered 8”x8” aluminum pan
(if you put into glass/metal pan, it is really difficult to cut it apart into squares. With aluminum you
just peel it away). Let it set in pan overnight in cool place (not fridge). Cut into bite-size pieces
and wrap in waxed paper.
Substitution: Can use cinnamon oil and red food coloring instead of licorice and black.
Canning
66
BUTTER MINTS by Lisa Blau
1 cup water
3 cup sugar
1 cube butter
Cook to 248-250 degrees on clear day. Pour on marble slab. Add 8 drops peppermint oil. Stretch
like taffy. Cut in pieces. After hardened, put in Tupperware and leave for two or more hours to
make soft.
MILLION DOLLAR FUDGE by Cathy Hanna
4 1/2 cup sugar
1/4 cup butter
pinch salt
1 large canned milk.
Mix above and boil 3 minutes
Pour over:
1 12 oz package chocolate chips
Large Hershey bar
1 pint marshmallow crème
Stir until melted
Stir in 1 1/2 cup nuts
TWO HUNDRED DOLLAR FUDGE by Tammy Hay
Melt together:
2 cubes butter
12 oz semi sweet chocolate chips
Add:
1 lb powdered sugar
2 eggs
1 tsp vanilla
Place in pan which has been coated with powdered sugar. Add nuts if desired. Experiment with
various flavors of chocolate chips.
Canning
67
CHERRY CHOCOLATES (KitchenKneads) by Lee Hurst
Favorite chocolate is guittard. Buy water fondant mix. Add batter, cream, butter flavoring, and
almond flavoring (for cherries). Wrap cherries and dip. Use corn starch to handle sticky fondant.
DIVINITY (FOOL PROOF) by Lee Hurst
3 ½ cups sugar
¾ cups corn syrup
1/3 cup water
2 egg whites (room temperature), beaten stiff
Cook sugar, corn syrup, and water to 230 degrees, washing down sides of pan to eliminate sugar.
Slowly add ½ of cooked syrup to egg whites. Cook remaining syrup back to 230 degrees and add
to eggs. Add ½ tsp vanilla. Beat a long time.
RASPBERRY-CHOCOLATE TRUFFLES
3/4 cup whipping cream
1/2 cup Butter
1/2 cup seedless raspberry jam
2 (8-ounce) packages semi-sweet high-quality chocolate, chopped
1 tablespoon kirsch, raspberry liqueur or orange juice
1 cup chopped macadamia nuts
1/2 cup unsweetened cocoa
Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat,
stirring occasionally, until butter and jam are melted (3 to 5 minutes). Continue cooking until
mixture begins to bubble around edges (1 to 2 minutes).
Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture
in medium bowl. Cover; refrigerate until firm (5 to 6 hours).
Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place on waxed paper-lined pan.
Cover; refrigerate 1 hour.
Roll chocolate balls in cocoa. To serve, place in mini paper cups.
Makes 2 1/2 dozen truffles.
Canning
68
SALT WATER TAFFY by Joyce Miskin
1 cup sugar
2 Tbsp butter or margarine
¾ cup light corn syrup
1 tsp salt
2/3 cup water
2 tsp vanilla
1Tbsp cornstarch
Butter square pan 8z8z2 inches. In 2 qt. saucepan, combine sugar, corn syrup, water, cornstarch,
butter, and salt. Cook over medium heat. Stirring constantly, to 256° on candy thermometer (or
until small amount of mixture dropped into very cold forms a hard ball). Remove from heat; stir in
vanilla. Pour into pan. When just cool enough to handle, pull taffy until satiny, light in color and
stiff. If taffy becomes sticky, butter hands lightly. Pull into long strips. Cut with scissors. Wrap
in plastic wrap or waxed paper.
TRUFFLES by Sharee Hillyard
1 cup whipping cream
1 ½ lb. chocolate
1 ½ tsp vanilla
Scald cream and pour over melted chocolate. Beat with electric mixer until
thickens and smooth, cleaning sides and bottom of bowl several times with rubber scraper.
Add vanilla. Continue beating.
Pour into pan lined with plastic wrap. Keep cool.
If not dipped, candy should be eaten within 2 weeks.
Note: To form balls, pour into buttered bowl and chill mixture until firm.
Shape into balls with spoon and hands. If mixture becomes too soft to form, wash and thoroughly
dry hands and dust lightly with cornstarch.
Dip in chocolate or roll in unsweetened cocoa, chopped nuts or coconut.
Makes 24 to 36 truffles depending on desired size.
Variations: Mint truffles—Add 1 tsp. peppermint extract in place of vanilla
Cherry-nut truffles —Add 1 tsp. almond extract in place of vanilla, and stir in 3/4cup
chopped candied cherries and 1 cup chopped walnuts, pecans or almonds.
Malt truffles —Add 6 T malted milk powder
Toffee truffles—Add ½ cup toffee bits. Bits may be crushed and sprinkled on top after
dipping.
PEANUT BUTTER TRUFFLES
1 1/4cup whipping cream
1 ½ lb. chocolate
1/3 cup creamy peanut butter
Follow instructions for truffles
Variation: Use crunchy peanut butter in place of creamy.
Canning
69
CANNING
APPLES FREEZING IN SYRUP
2-1/2 cups sugar
4 cups water
3 pounds apples
1/2 teaspoon ascorbic acid powder (1500 mg) (vitamin C tablets)
To make syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. To prevent
browning add 1/2 teaspoon ascorbic acid powder (1500 mg) or equivalent in finely crushed vitamin
C tablets. Stir to dissolve. Chill syrup before using.
This syrup recipe will make 5 1/3 cups syrup which will cover approximately 6 pints or 3 quarts of
apple slices. Use rigid freezer containers or zip-closure freezer bags.
APPLE PIE FILLING by Joyce Miskin
Mix together the following:
3/4 cup lemon juice (added later)
4 2 cup sugar
2 tsp. cinnamon
1 cup cornstarch
2 tsp. nutmeg
In large kettle put 10 cups of water plus 1 tsp. of salt. Heat. Then add the above mixture. Heat
until thick, stirring often. Add lemon juice and stir. Peel and slice apples into quart canning jars,
packing lightly. Pour filling over the apples, leaving 3/4 inch head space. Tighten lids firmly.
Process in boiling water bath canner for 30 min.
Hint: I have found it best to leave the jars in the canner to cool down a bit before removing or the
juice boils out of the jars.
RASPBERRY JAM by Fern Nelson
3 cups berries smashed
2 cups water
1 pkg raspberry Kool Aid
1 pkg pectin
Mix together. Bring to full boil. Add 6-8 cups sugar. Boil 5 minutes. Put in jars and seal.
Canning
70
MISKIN’S FAMOUS SALSA
(If it doesn’t taste right, you didn’t make it right!)
20-24 cup chopped tomatoes (not too ripe are best, in fact on the green side for many is best)
3-4 cup chopped onions
2-3 cup chopped green peppers
2-3 cup
3 Tbsp. salt
2 tsp. cumin
2 cloves of garlic or 2 tsp. of powdered.
1 tsp. pepper
2 tsp. oregano
8-16 chopped jalapeno peppers with seeds
(Depending on heat of pepper 8-12 would be mild, 12-16 med. and 14-20 hot)
Mix garlic cloves, onions, green peppers, tomatoes, and jalapeno peppers. I freeze the jalapeno and
then cut off top and put in chopper to make it fine and it will reduce any irritation to fingers. Wear
gloves if not frozen or cutting with knife. Add vinegar and salt, mix and boil, stirring every little
bit to prevent scorching, until veggies are tender and sauce slightly thickened (40 minutes or
more). Fill hot sterilized pint jars ½ inch from the top and seal. Cook in hot water bath for 20
minutes for pints and 25 minutes for quarts. Makes about 11-14 pints or 6-7quarts.
You can start cooking veggies and spices in vinegar and salt, then add tomatoes as you dice them,
to reduce pounding the tomatoes into a sauce. Also a couple of tablespoons. of starch added at the
very last can thicken, but one must beware the acidity and keep it high to preserve the salsa and
resist botulism. Ideal tomatoes to use are Roma. I like to use about 2/3 to ¾ Roma and the rest
being regular tomatoes, (Big Boy, etc)
Tomatoes can have skins on if not too ripe and you won’t notice it in salsa too much. (Lazy way if
no one else is helping you, otherwise you need to scald and slip the skins which is best if 2 people
are doing this.) Leaving skins on will increase pulp and keep it thick.
To make fresh salsa: 1. Use garlic powder rather than cloves. 2. Use Ripe tomatoes and don’t
worry about Roma vs. regular as you won’t be cooking it. 3. Don’t add vinegar or starch. 4. Don’t
add seeds from peppers. 5. Add Cilantro at your own risk (I hate the stuff). 6. I still recommend
letting the salsa sit for several hours and stirring periodically to mix flavors.
Canning
71
SUN-DRIED TOMATOES
5 pounds Cherry Tomatoes
Fine sea Salt
Preheat oven to 200 degrees F. Halve each tomato crosswise. Arrange the tomatoes, cut side up,
side by side and crosswise on cake racks set on cookie sheets. Do not allow the tomatoes to touch
one another. Sprinkle lightly with salt.
Place in the oven and bake until the tomatoes are shriveled and feel dry, anywhere from 6 to 12
hours. Check the tomatoes from time to time: They should remain rather flexible, not at all brittle.
Once dried, remove the tomatoes from the oven and allow them to thoroughly cool on cake racks.
(Smaller tomatoes will dry more quickly than larger ones. Remove each tomato from the oven as it
is dried.) Transfer the tomatoes to zipper-lock bags and freeze them. The tomatoes will last
indefinitely.
Canning
72
COOKIES:
Whenever I make valentines cookies, I think of the poem by Carol Lynn Pearson entitled, “The
Valentine”
I loved
The valentines we made in school.
I never cut the hearts out flat The two sides would never match for me.
I always folded and centered
And scissored out a half a heart
That opened into perfect symmetry.
So they never had a side that was fat
And a side that was skinny.
I loved them for that.
I felt sort of nice and tidy that way
The day we saw the shape of our being one As if it had opened from some good design
That made two matching halves,
Yours and mine.
But I find that we don’t stay put like paper.
We are not comfortable with glue.
Your edges have shifted, stretched,
And mind have too But not to a pattern.
If we folded our halves up today
They would not fit.
Occasionally I itch for the scissors,
I will admit.
Ah, well!
I will put away childish things Cut them off like braids.
We are no valentine, you and I.
We are something so alive, so moving,
So growing, I can not yet
Put a name to the shape.
I only know it goes on and on,
Pressing toward whatever border
There may somewhere be.
Your center and mine are one,
And between the halves there is flow.
That is much.
I will let the edges go.
Cookies
73
APPLE OR BLUEBERRY SQUARES by Kristana Miskin
1 cup flour
1 tsp cinnamon
1/w cup white sugar
1 tsp vanilla
1 tsp baking. Powder
¼ cup margarine.
1 egg
½ cup pared, chopped apples, or whole blueberries
¼ tsp salt
½ cup brown sugar
Mix flour, baking. powder., salt, cinnamon in a small bowl; set aside. In pan over med. heat, melt
butter. Remove from heat and stir in sugars, egg, and vanilla until smooth. Stir in flour mixture,
apples (or blueberries) until thoroughly mixed. Spread into greased 8x8x2” pan. Sprinkle with
1Tbsp cinnamon and sugar. Bake at 350 for 30 min. or until browned.
APPLESAUCE BEAN COOKIES
1/2 c. shortening
1 c. sugar
1 egg
1 c. mashed cooked pinto beans
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. applesauce
2 1/2 c. unsifted flour
1 c. raisins
1 c. chopped nuts
In a bowl cream shortening and blend in sugar. Beat in egg. Add mashed beans, spices and salt.
Mix well. Stir baking soda into applesauce. Add unsifted flour and applesauce to creamed mixture.
Mix well. Stir in raisins and nuts.
Drop by round teaspoonfuls onto greased baking sheet. Bake at 375 degrees for 12-15 minutes, or
until slightly browned. Remove to racks to cool. If desired drizzle with light glaze of confectioners'
sugar and lemon juice. Makes 5 dozen.
Cookies
74
BROWNIES by Joyce Miskin
2 cubes margarine
melt butter in microwave,
add
¼ cup cocoa
4 eggs
2 cup sugar
add and beat
1 tsp vanilla
1 ½ cup flour
add and beat
½ tsp salt
½ tsp. baking. powder
350° 25- 30 minutes 9x13 pan greased and floured
BROWNIES WITH BLACK BEANS (LOW-FAT)
1 c. flour
1 t. baking soda
1/2 t. salt
1/3 c. cocoa powder
2/3 c. brown sugar
2/3 c. granulated sugar
1/2 c. semi sweet chocolate chips (can omit for even less fat)
1/2 c. toasted, chopped walnuts (can omit for even less fat)
3 eggs
1 t. vanilla
Almost 2/3 c. bean puree.
Combine dry ingredients in medium size bowl. Whisk eggs and vanilla in small bowl. Add it to dry
ingredients and mix together.
Put 2 tablespoons canola oil in liquid measuring cup, to it add black bean puree to equal 2/3 cup
the wet ingredients into the dry until combined. Spread batter in a 9x13 baking dish lined with foil
and sprayed with cooking spray. Bake in 350 degree oven for about 22 minutes, until a toothpick
inserted comes out mostly clean. Cool brownies on wire rack until completely cool. Remove from
pan using foil edges and cut to desired sizes.
Cookies
75
BROWNIES MAGIC
1 pound can unseasoned black beans, undrained
1 package brownie mix
Puree black beans in a food processor and add to brownie mix. Blend well. Add no other
ingredients. Bake at 350°F for 35 minutes or until firm. Brownies will be fudgy.
24 KARAT COOKIES
6 - 7 cups flour
1 Tbsp. baking powder
1 Tbsp. baking soda
1 tsp. salt
2 cups old fashioned rolled oats
2 cubes margarine (1 cup)
1 cup shortening
4 eggs
3 cups sugar
1 tsp. vanilla
1 tsp. almond flavoring
3 cups raw carrots, grated, firmly packed
Preheat oven to 350º F. Sift together flour, baking powder, soda, salt and oatmeal. In the large
bowl, cream the margarine, shortening, and sugar. Beat in eggs and flavorings. On low speed, add
sifted dry ingredients, scraping bowl with rubber spatula and beating only until thoroughly mixed.
Add the carrots. Drop by teaspoonful onto a greased cookie sheet. Bake 12-15 minutes. Cookies are
done when they are golden colored and tops spring back if lightly pressed with a fingertip. With a
wide metal spatula, transfer the cookies to racks to cool. If desired, ice the cookies with cream
cheese or almond flavored icing.
CHOCOLATE CHIP COOKIES by Joyce Miskin
2 cup shortening (1/2 shortening ½ margarine)
2 cup sugar
1 cup brown sugar
2 tsp. vanilla
4 eggs
1 tsp. salt
4 ½ cup flour
2 cup Chocolate Chips
1 tsp. soda
Cream together shortening and sugars. Add eggs and beat. Add vanilla. Sift together dry
ingredients and add to creamed mixture. Mix until smooth. Add chocolate Chips. Spoon onto
ungreased cookie sheet. Bake 350º 10 min.
Cookies
76
CHOCOLATE MARSHMALLOW COOKIES by Miskin Family
½ cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
1 ¾ cup flour
½ tsp soda
½ tsp. salt
1/3 cup cocoa
½ cup milk
36 large marshmallows cut in half
Cream shortening with sugar, using electric beaters. Add egg and vanilla and beat. Sift remaining
dry ingredients and add alternately with milk, beating after each addition, ending with flour.
Drop by teaspoon full on greased cookie sheet, about 2 inches apart. Cookies will spread.
Bake 350 degrees for 8 min. Top each cookie with half of a marshmallow, cut side down.
Return to oven for two minutes, or until marshmallow is softened. Cool and frost.
Frosting
3 1/ 2 cup powdered sugar
3 tbsp. cocoa
1 1/4 tsp. salt
¼ cup margarine, softened
1 ½ tsp. vanilla
1/3 cup milk
Pour powdered sugar, cocoa, and salt in med. sized mixing bowl, and stir with a spoon to mix
together. Add margarine and beat with electric beaters. Add vanilla and milk, and beat until
smooth. Cover marshmallow and cookies with desired amount of frosting.
Cookies
77
FROSTED BANANA COOKIES by Fern Nelson
¾ cup shortening
¾ cup brown sugar
1 egg
1 tsp vanilla
½ tsp banana flavoring
2 mashed bananas
¼ tsp salt
1 tsp soda
2 cups flour
Cream shortening and sugar. Add eggs, flavoring and bananas, beat well. Sift and add dry
ingredients. Drop by spoonfuls on greased sheet. Bake at 350 for 10 minutes. Dough is quite soft.
Icing:
6 Tbsp brown sugar
4 Tbsp butter
4 Tbsp cream
powdered sugar
1 tsp vanilla
Bring sugar, butter, and cream to a boil. Remove from heat. Add enough sifted powdered sugar to
make spreading consistency. Add vanilla.
Cookies
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BOB COOKIES by Trisha Tucker
2 ½ cups flour
¾ cup unsweetened cocoa
1 tsp baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter or margarine, softened
2 tsp vanilla
2 eggs
1 cup chopped pecans (optional)
6 packs Rolos
1 tbsp sugar
4 oz vanilla flavored candy coating, if desired
Cream sugar, brown sugar, and margarine. Beat. Add vanilla and eggs. Combine flour, cocoa, and
baking soda. Stir in half of the pecans. Cover with plastic wrap and chill for thirty minutes for
easier handling. For each cookie, with floured hands, shape about 1 tbsp dough around one
caramel candy, covering completely.
In small bowl, combine remaining ½ cup pecans with 1 tbsp sugar. Press one side of each ball into
pecan mixtures. Place nut side up, two inches apart on ungreased cookie sheet. Bake at 375 for 710 minutes or until set and slightly cracked. Cool two minutes. Remove from cookie sheets and
cool on racks. Melt candy coating in small saucepan over low heat, stirring constantly until
smooth. Drizzle over cookies.
BEST EVER CHOCOLATE CHIP COOKIES by Cara Sullenger
1 cup Imperial brand margarine, softened (we’ve found it to taste the best)
¾ cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
3 cups flour
¾ tsp. salt
¾ tsp. baking soda
1 (12-ounce) bag milk chocolate chips
Cream together butter, sugars, eggs, and vanilla (don’t over stir). In a separate bowl sift together
flour, salt, and baking soda. Add to creamed mixture and mix with hands. Stir in chocolate chips.
Drop onto greased cookie sheet by heaping tablespoons. Bake at 350° F. for 8 to 10 minutes until
lightly browned. Makes about 3 dozen. (We’ve found that mixing it with our hands makes the
taste so much better)
Cookies
79
BROWNIES (Nan Nielson – Cherri Hart)
2 cup sugar
4 eggs
Mix sugar and eggs well.
2 cubes margarine, melted
6 Tbsp. cocoa
Mix into sugar egg mixture
2 cups flour
1tsp. vanilla
dash of salt
Bake in greased and floured 9x 13 pan. Bake 350ْ for 25-30 minutes. Top with powder sugar.
BROWNIES, CHOCOLATE CAKE (RUBY) by Lee Hurst
2 cup Sugar
1 cup oil
2 eggs, beaten
2 tbsp. vanilla
1 cup Water
1/2 cup cocoa
2 tsp. soda
3 cups flour
1/2 tsp. Salt
1 cup buttermilk
---Frosting---4 oz Cream Cheese
2 tbsp. cocoa
1/2 cube Butter
1 1/2 pound powdered sugar
Mix sugar, oil, vanilla, and eggs. Boil cocoa and water. Cool. Add soda to liquid and stir. Add to
sugar mixture. Mix in flour and salt (alternately) with buttermilk. Bake at 375 for 20 minutes.
Frost when cool.
Cookies
80
EXCEPTIONAL BROWNIES by LaRae and Vickie Weston
2 sticks butter (soft)
2 cups sugar
4 eggs
1 tsp vanilla
1 Tbsp water
1/3 cup cocoa
½ tsp salt
1½ cup flour
¾ cup chopped nuts
Cream butter and sugar. Add eggs one at a time, beating well after each egg. Add the rest of the
ingredients and beat well. Pour into 9x13 inch greased baking pan. Bake for 25 minutes at 350.
Remove from oven and cover top with miniature marshmallows and return to oven for 3 minutes.
Take out and cool. Top with icing.
Icing
2½ cup powdered sugar
½ cup margarine
1/3 cup cocoa
¼ cup canned milk
1 tsp vanilla
Beat together and spread on brownies over the marshmallows.
CHOCOLATE CHIP COOKIES (MANDI)
3/4 cup Shortening
3/4 cup Butter
3/4 cup Sugar
1 1/2 cup brown sugar
3 eggs
2 tsp. vanilla
1 tsp. soda
1 tsp. Salt
4 cup flour
3 oz box vanilla pudding mix
2-3 cups chocolate chips (half semi-sweet)
Cream shortening, butter, and sugar. Add eggs and beat well. Add vanilla. Sift dry ingredients.
Add to creamed mixture. Fold in chips. Bake at 350 for 8 minutes. Cookies should be underdone
(barely brown). Makes 3-4 dozen.
Cookies
81
CHOCOLATE CHIP BLONDIES by Tammy Hay
2 cups flour
2 tsp baking powder
½ tsp salt
1 ½ cup unpacked brown sugar
6 Tbsp light butter
2 egg whites, large
1 tsp vanilla
¾ cup mini chocolate chips
1/3 cup water
Preheat oven to 350. Combine flour, baking powder, and salt. In separate bowl, beat brown sugar
and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating
with water. Sit in chocolate chips. Spread into foil-lined 9x13 pan. Bake until golden, 20-25
minutes. Cool on wire rack. (Weight Watchers 3 points)
CHOCOLATE CHIP COOKIES (MICHELLE) by Michelle Miskin
1/2 cup shortening
1 cup packed brown sugar
2 eggs
1 tsp salt
1 tsp soda
1 tsp vanilla
2 cups flour
2 cups chocolate chips
Cream together shortening and brown sugar. Add remaining ingredients in order. Drop by
rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 for 8-10 minutes or until lightly
browned. Cool slightly. Remove from sheet.
CRAISINS OATMEAL COOKIES by Lee Hurst
1 cup butter
1 cup brown sugar
½ cup white sugar
1 ½ cups flour
3 cup oatmeal
1 cup cocoanut
½ c nuts or 1 cup chocolate chips
1 cup craisins (sweetened dried raspberries)
2 eggs
1 tsp vanilla
1 tsp soda
½ tsp salt
Bake at 350 for 12 minutes.
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82
CREAM WAFERS by Joyce Miskin
1 cup soft butter
1/3 cup whipping cream
2 cup flour
granulated sugar
Mix thoroughly butter, cream and flout. Cover and chill. Heat oven to 375º. Roll
about 1/3 of dough at a time 1/8 inch thick on floured cloth-covered board. Cut into
1 ½ inch circles. Transfer rounds with spatula to piece of waxed paper that is
heavily covered with granulated sugar; turn each round so that both sides are coated
with sugar. Place on ungreased baking sheet. Prick rounds with fork about four
times. Bake 7-9 minutes or just until set but not brown; cool. Put cookies together in
pairs with Filling.
Filling for Cream Wafers
Cream ¼ C. soft butter or margarine. ¾ C. confectioners’ sugar and 1 tsp. vanilla
until smooth and fluffy. Tint with food coloring.
COWBOY COOKIES by Margie Floyd
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp soda
½ tsp salt
½ tsp baking powder
1½ cup oatmeal
½ pkg. chocolate chips
½ pkg. butterscotch bits
Cream shortening and sugar; add eggs, vanilla, and the dry ingredients, leaving oatmeal to last. Mix
well. Bake at 350 until done.
FLOURLESS PEANUT BUTTER COOKIES by Cara Sullenger
1 cup peanut butter
1 cup brown sugar
1 large egg slightly beaten
1 tsp. baking soda
1 cup milk chocolate chips
Use ungreased baking sheet. Bake until puffed and golden, about 10 minutes at 350°. (We like to
cross cut with a fork before baking)
Cookies
83
FUDGE BROWNIES by Dorothy Riley
1 cup butter or margarine
2 cups sugar
2 tsp vanilla
4 eggs
4 oz unsweetened chocolate, melted and cooled
1 ½ cups sifted flour
1 cup chopped walnuts
Mix. Spread in greased 9x13 pan. Bake at 350 for 30 minutes. Be careful not to over bake.
GINGERBREAD BOYS by Darla Nelson
1/3 C shortening
1 C brown sugar packed
1½ dark molasses
Stir in 2/3 cup cold water
Sift together and stir in:
7 cup flour
2 tsp soda
1 tsp salt
1 tsp allspice
1 tsp ginger
1 tsp cloves
1 tsp cinnamon
Chill, roll out ½“ thick and cut. Place on lightly greased cookie sheet. Bake until when touched
lightly no imprint remains. 350 about 15 min. Use raisin for eyes, nose, mouth and candy cherries
or gum drops for the buttons.
Cookies
84
LEMON BARS By Joyce Miskin
1 cup soft margarine
½ cup powdered. sugar
2 cup flour
Dash salt.
Combine all ingredients. and mix well. Press mixture into a 9x13” greased pan.
Bake at 350° for 15 min. or until lightly browned.
4 eggs, beaten
2 cup sugar
¼ cup flour
6Tbsp lemon juice
Combine flour and sugar. Mix into beaten eggs and lemon juice. Pour onto lightly
cooled crust. Spread evenly. Bake 350° for 25 min. or until set. Cool and sprinkle
with powdered sugar.
M AND M COOKIES by Joyce Miskin
1 cup shortening
1 cup firmly packed brown sugar
½ cup granulated sugar
2 tsp. vanilla
2 eggs
2 ¾ cup sifted flour (may need a bit more)
1 tsp. baking soda
1 tsp. salt
1 ½ cup plain milk chocolate M&M’s
Beat together shortening and sugars. Beat in vanilla and eggs. Sift dry ingredients together and add
to sugar mixture. Mix in ¾ C of M&M’s. Spoon cookie dough onto baking sheet and top each
mound of dough with 3 or 4 M&M’s. Bake at 350 degrees for 10 min., or until lightly browned on
the edge.
Cookies
85
MOLASSES CREAM COOKIES by Cherri Hart
1 cup shortening
1 cup sugar
1 cup molasses
2 tsp. soda
1 tbsp vinegar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
5 cups flour (or more)
Cream together shortening, sugar, and molasses. In small bowl, combine soda and vinegar.
Blend vinegar/soda into creamed mixture then add remaining ingredients. Drop by teaspoonfuls
onto greased cookie sheet. Bake 7-8 minutes at 350 degrees. Drizzle frosting on top.
Frosting:
½ cup shortening
½ cup margarine
4 cups powdered Sugar, (1 #)
2 Tbsp. Milk
½ tsp. Butter flavoring
½ tsp. vanilla
NO-BAKE COOKIES by Joyce Miskin
2 cup sugar
½ cup milk
½ cup peanut butter
3 cup oatmeal
3Tbsp cocoa
½ cup margarine
1 tsp. vanilla
pinch salt
Combine sugar. Cocoa, butter, milk, and bring to boil 1min. Add salt, peanut butter,
and vanilla. Mix till peanut butter meets. Stir in oatmeal. Drop by spoonfuls on
waxed paper.
Cookies
86
NO BAKE COOKIES by Lynda Campbell
2 cups Sugar
1/2 cup milk
1/2 cup shortening
3 tbsp. cocoa
1/2 tsp. Salt
3 cups oatmeal
1/2 cup walnuts
1 cup coconut
1 tsp. vanilla
1/2 cup chocolate chip
Boil sugar, milk, shortening, cocoa and salt until heated thoroughly. Remove from heat. Add
remaining ingredients. Drop by spoonfuls onto buttered sheet. Cool until set.
OATMEAL CHOCOLATE CHIPS COOKIES by Sherrie Italesano (via Lee Hurst)
½ cup butter
½ cup shortening
1 Tbsp water
1 tsp soda
1 ¾ cups flour
2 cups oatmeal
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla
1 tsp salt
11.5 oz milk chocolate chips
Bake at 375 for 8-10 minutes.
Cookies
87
OATMEAL COOKIES by Lee Hurst
½ pound margarine
2 cup brown sugar
1 ½ cup white sugar
5 eggs
1 tsp vanilla
½ tsp cinnamon
1 ½ Tbsp molasses
1 tsp salt
2 tsp soda
1 Tbsp hot water
3 cup oatmeal
4 ½ cups flour
½ cup raisins
Bake at 375 for 12 minutes.
AWESOME OATMEAL COOKIES
½ cup white beans, mashed
1 cup brown sugar
2 cup granulated sugar
1 egg
1 teaspoon vanilla
¼ cup canola oil
3 cups oats
1 cup whole wheat flour
1 tsp. salt
2 tsp. soda
Preheat oven to 350º F. Beat mashed white beans, brown sugar, granulated sugar, egg, and
vanilla until smooth and creamy. Combine remaining ingredients in a separate bowl and mix
together. Add to bean and sugar mixture; mix well. Drop onto greased cookie sheets and bake for
10 minutes. Cool on cookie sheet for 5 minutes then transfer to wire rack and cool completely.
Yield: approximately 36 cookies.
Nuts, coconut, raisins, and/or chocolate chips may be added with dry ingredients.
Cookies
88
OREO COOKIES by Kacie Hanna
1 devil's food cake mix
2 eggs
2/3 cup shortening (melted)
1 container butter cream frosting.
Melt shortening and mix with cake mix and eggs. Roll dough into balls, and place on greased
baking sheet. Bake at 350 degrees for 8-10 minutes. Let cookies cool before frosting the cookies.
Frost one cookie and stick together with another. EAT!
PEANUT BUTTER BARS By Joyce Miskin
½ cup margarine
½ cup brown sugar
½ cup white sugar
1 Egg
½ cup peanut butter
½ tsp. soda
¼ tsp. salt
½ tsp. vanilla
1 cup flour
1 cup Oats
Add chocolate chips as desired.
Combine sugar, margarine and peanut butter. Mix remaining ingredients. Spread in greased and
floured 9X13 pan. Bake at 350 for 15-20 minutes
PEANUT BUTTER COOKIES By Joyce MIskin
½ cup sugar
½ cup peanut butter
½ cup brown sugar
½ cup margarine
1 egg
½ tsp. salt
2Tbsp milk
1 tsp. soda
1 tsp. vanilla
1 ¾ cup flour
Cream shortening and peanut butter. Add sugars and cream. Add milk, egg, vanilla, and beat
well. Add dry ingredients. Roll into balls and roll balls into sugar. Bake 375° 8 min.
Cookies
89
PEANUT BUTTER KISS COOKIES BY JUDY FLOYD
½ cup shortening
½ cup white sugar
½ cup brown sugar
½ cup peanut butter
1 egg
1 tsp soda
½ lb chocolate kisses
2 Tbsp milk
1 tsp vanilla
1¾ cup flour
½ tsp salt
Blend first four ingredients until creamy. Beat in egg, milk and vanilla. Sift flour, soda, and salt;
add to creamed mixture and blend well. Chill. Shape into 1-inch balls. Roll in sugar and place on
cookie sheet. Bake at 375 for 8 min. Top each cookie with a kiss, pressing into dough, return to
oven and bake 2-5 min. longer. Makes 2 dozen cookies.
PUMPKIN CHOCOLATE CHIP COOKIES by Joyce Miskin
3 cup sugar
1 Tbsp baking. powder.
3 cup canned pumpkin (27 oz can)
1 Tbsp baking soda
1 ½ cup shortening
1 Tbsp cinnamon
3 eggs
1 Tbsp allspice
6 Tbsp milk
½ Tbsp nutmeg
7 ½ cup flour
2 12 oz pkg. chocolate chips
½ Tbsp salt
Mix sugar, pumpkin, shortening, and eggs. Stir in soda, baking powder, salt, flour, and spices.
Mix in chocolate Chips. Drop by teaspoons on cookie sheet. Bake 375° 11 min.
Cookies
90
PUMPKIN SPICE CAKE COOKIES (Mary Cherrington)
36 ounces spice cake mix (2 18oz. dry cake mixes)
29 ounces canned pumpkin (the large size can)
1 (12 ounce) bag chocolate chips
Mix cake mixes and pumpkin together until moist. Add chocolate chips. Bake at 375 degrees for
12-15 minutes. I have used whatever cake mixes I had on hand (such as one white and one
German chocolate) and then added ½ tsp cinnamon, ¼ tsp cloves, ¼ tsp nutmeg.
RICE CRISPY TREATS by Michelle Miskin
1/2 cup sugar
1/2 cup corn syrup
1/2 cup peanut butter
2 1/2 cup crispy rice cereal
1 cup chocolate chips
Melt peanut butter and corn syrup in microwave for 1 minute. Stir in sugar and put back in
microwave for 1-2 minutes. Add cereal and press in greased square baking dish. Melt chocolate in
microwave for 1 minute. Stir. If needed, melt chocolate in 30 second intervals in microwave until
it is melted. Spread melted chocolate over cereal mixture.
SNICKERDOODLES by Joyce Miskin
1 cup shortening (or half margarine/half shortening)
1 ½ cup sugar
2 eggs
2 ¾ cup flour
2 tsp. cream of tartar or 2 tsp. baking powder
1 tsp. soda
¼ tsp. salt
2 Tbsp. sugar and 2 tsp. cinnamon (mix together)
Cream shortening and sugar; add eggs and cream again. Add sifted dry ingredients and mix well.
Shape dough into 1 inch balls and roll in cinnamon sugar. Bake at 350 degrees for 8-10 min. on
non-greased baking sheet.
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91
SNICKERDOODLES by Michelle Miskin
1/4 cup butter, softened
1/4 cup shortening
3/4 cup white sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
1 tbsp white sugar
1 tsp ground cinnamon
Preheat oven to 400. Cream butter, shortening, and 3/4 cup sugar, egg, and vanilla. Blend in flour,
cream of tartar, soda and salt. Shape dough into rounded spoonfuls. Mix 2 tbsp sugar and
cinnamon. Roll balls in mixture. Place two inches apart on ungreased baking sheets. Bake 8-10
minutes on until set (but not too hard). Remove immediately from baking sheets.
SNICKERDOODLES by Lisa Blau
1/2 cup butter flavored Crisco
1/2 cup butter
2 cups sugar
2 eggs
1 tsp vanilla
1/2 tsp almond extract
1/4 cup milk
1/2 tsp baking soda
1.2 tsp salt
1/2 tsp cream of tartar (scant)
3 3/4 cups flour
Cream Crisco, butter, sugar. Add remaining. Make soft plops of dough (I use an ice cream scoop)
and drop into the following mixture and cover by shaking or rolling.
5 tbsp. sugar
2 tsp ground cinnamon¶
Bake at 375 for 8-10 minutes. Allow to cool for about 5 minutes on cookie sheet before removing.
Cookies
92
SUGAR COOKIES (FESTIVAL OF THE TREES)
4 cup flour
1 tsp salt
1 ½ cup sugar
1 tsp baking powder
¾ c shortening
2 eggs
1 tsp vanilla
¾ cup buttermilk
1 tsp baking soda
Mix together. Roll out on board and cut. Bake at 400 for 7 minutes. Frost and sprinkle with sugar.
SUGAR COOKIES by Darla Nelson
1 cup butter or margarine
2 cups sugar
3 eggs
1 tsp vanilla
1 cup sour cream
Approx 5 cups flour
2 tsp baking powder
½ tsp salt
1 tsp soda
1 tsp nutmeg
Mix first three ingredients until creamy. Stir in vanilla and sour cream. Add all other ingredients,
except flour, to mixture. Add flour until not sticky. Knead if needed. Cook at 350 until done.
TIGER COOKIES by Lynda Campbell
1 cup semi-sweet chocolate chips
3 cups sugar frosted flakes, crushed
2 cups sifted flour
1 tsp. baking soda
1/2 tsp. Salt
1 cup soft margarine
1 cup sugar
2 eggs
1 tsp. vanilla
Melt chips over low heat. Cream butter and sugar. Add eggs and vanilla and beat well. Add dry
ingredients. Fold in frosted flakes. Marble chocolate through batter. Drop on ungreased baking
sheet. Bake at 375 for 12 minutes.
Cookies
93
WHITE CHOCOLATE CHIP W/ MACADAMIA COOKIES by Cherri Hart
Mix first until light & fluffy
1 cup brown sugar
½ cup white sugar
½ cup butter or stick margarine, softened
½ cup shortening
1 tsp vanilla
1 large egg
Add last
2 ¼ cups flour
1 tsp soda
¼ tsp salt
Stir in
6 oz package white baking bars chopped into ¼- ½ “ size or chips
3.5 oz macadamia nuts, coarsely chopped
Bake 375 for 8-10 minutes. I usually double this recipe
Cookies
94
DESSERTS:
TWO HALVES MAKE A WHOLE
“Marriage is the alliance of two people, one of whom never remembers birthdays and the other who
never forgets them.” -Ogden Nash
I’ve had bad luck with both my wives. The first one left me and the second one didn’t.” -Patrick
Murray
The best way to get most husbands to do something is to suggest that perhaps they’re too old to do
it. - Ann Bancroft
Any husband who says “My wife and I are completely equal partners,” is talking about either a law
firm or a hand of bridge. -Bill Cosby
APPLE CRISP by Lisa Blau
8-10 granny smith apples
1 yellow cake mix
1/4 cup sugar
2 Tbsp ground cinnamon
1/2 cup butter melted
Preheat oven to 350. Peel and slice apples thin. Lay apples on bottom of pan. Mix the rest of
ingredients in bowl until crumbly and spoon over apples. Bake 35 - 40 minutes until apples are
tender. Serve with vanilla ice cream. Makes one 9x13 pan
APPLE CRISP by Cara Sullenger
Apples: slice to fill 8x8 or 9x13 half full.
Mix together:
1 tsp cinnamon
½ tsp salt
½ cup white sugar
¼ cup brown sugar
Sprinkle over apples. Add ¼ cup water, and fill rest of pan with apples.
Topping (I like to double):
1 cup flour
1 cube butter
½ cup brown sugar
½ tsp salt
1 tsp baking powder
Mix above ingredients with fork until crumbly. Sprinkle over apples. Bake at 350 for 40 minutes.
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APPLE CRISP (BEST OF DESSERTS) by Lee Hurst
Mix and put in bottom of 8x12 pan:
¾ cup water
¾ cup sugar
1 ½ tsp cinnamon
Cut in pieces and sprinkle over four quarters peeled and sliced apples:
1 ½ cups flour
1 ½ cups brown sugar
1 ½ tsp butter
Bake at 350 for 40 minutes.
BREAD PUDDING
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top.
Combine butter and milk, stirring until butter is melted. Cool to lukewarm. Combine sugar, eggs,
cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly
add milk mixture. Place bread in a lightly greased 1 1/2 quart casserole.. Pour batter on top of
bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
Bread Pudding Sauce
1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt
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Directions:
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5
minutes, then pour on warm bread pudding.
CARAMEL ICE CREAM TOPPING
1 ½ c brown sugar
1 Tbsp cornstarch
1 c light cream
2 Tbsp butter
Combine sugar and cornstarch. Add cream and butter. Cook and stir until boiling. Reduce heat.
Simmer 8 to 10 minutes. Stir occasionally, until mixture thickens. Makes 1 ¾ cups. Will store in
refrigerator for two weeks.
DANISH APPLE BARS
2 2 cup flour
1 tsp. salt
1 cup shortening
1 egg, separated
8 cup peeled and sliced
apples (or 1 quart pie
filling)
1 cup Rice Krispies
If using fresh apples, toss with
the following---3/4 cup sugar
3 tsp. cinnamon
Combine flour, salt and shortening. Beat egg yolk and add enough milk to make 2/3 cup. Stir
into flour mixture. On floured
surface, roll out 2 of dough to fit a cookie sheet. (It will be very thin). Put dough on cookie sheet
and sprinkle cereal over crust. Spread apples over the crust and cereal. Roll out the rest of the
dough and place on top of apples. Beat egg whites until foamy. Spread on crust with pastry brush.
Make slits in crust. Bake 350 degrees for 50 minutes or until crust is browned.
Drizzle with the following while still warm:
1cup powdered sugar mixed with 3 or 4 tbsp. of hot milk.
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BAKED CHEESECAKE By Michelle Miskin
CRUST:
1 pkg graham crackers (10)
2 tbsp sugar
1/4 cup butter, melted
Place crackers in sealed plastic bad and crush with rolling pin. Crush to fine texture like sand. Stir
together crumbs, sugar, and butter. Pat into buttered 10 inch round pan. Bake at 375 for 8 minutes.
Set aside to cool
CAKE:
16 oz cream cheese, softened
2 eggs, beaten
1/2 cup sugar
1 tsp vanilla
1/2 tsp lemon juice
Beat together with electric beater. Pour into graham cracker crust. Bake at 375 for 20 minutes or
until center is almost set. Remove and cool for ten minutes.
TOPPING:
1 cup sour cream
3 tbsp sugar
1/2 tsp vanilla
1/8 tsp lemon juice
Combine sour cream, sugar, vanilla, and lemon juice and blend until smooth. Pour on top of cake.
Bake for ten minutes. Chill for at least five hours. Serve with crushed berries or fruit topping of
your choice.
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CARAMEL GLAZED RASPBERRY CRÈME BRULEE
2 cups heavy cream
8 large egg yolks
½ cup granulated sugar
¼ to ½ tsp vanilla extract
fresh raspberries or raspberry jam
Heat heavy cream almost to a simmer. In a medium bowl, stir eggs yolks and sugar just until
blended. Gradually stir in cream. Stain through a fine mesh sieve into a bowl. Stir in vanilla
extract. Place in the bottom of six 6-ounce ramekins 4 to 5 fresh raspberries (or two tsp jam). Fill
the ramekins with mixture and place in water bath. Set the pan in the oven at 250. Bake until
custard is set and still slightly quivery in the center, 1 to 1 ½ hours. Remove ramekins from water;
let cool to room temperature. Cover with plastic wrap and refrigerate for 8 hour to two days. Blot
any excess moisture off the top before caramelizing.
Caramel Glaze:
½ cup granulated sugar
¼ cup water.
Place a bowl filled with cold water near the stove. Put the sugar into a small heavy saucepan.
Drizzle the water over the top.
Over medium heat, without stirring, swirl the pan until a clear syrup forms. The syrup needs to
clarify before it boils, so keep a close eye on it. Once it does, increase the heat to high, and bring
the syrup to a rolling boil over high heat. Cover the pan tightly and let boil two minutes. Uncover
and cook until the syrup begins to darken. Swirl the pan until the syrup is amber. Dip the bottom
of the pan in cold water to stop cooking and spoon a tablespoon of caramel over the custards, tilting
to cover. If the caramel starts to get too dark, dip again in cold water. If it starts getting thick
before you are done, reheat over low heat. Refrigerate about one hour or more, up to 8 hours.
CARAMELED POPCORN by Cathy Hanna
2 cups brown sugar
1 cup Karo syrup
1 can sweetened condensed milk
1 cube margarine (1/2 cup)
Boil 5 minutes, pour over popcorn
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CARAMEL CORN by Joyce Miskin
2 cup brown sugar
1 cube margarine
1 cup white karo syrup
Cook till softball. Take off heat and add 1 can eagle brand condensed milk.
SUGARED POPCORN by Joyce Miskin
2 cup sugar
1 tsp. salt
¼ cup butter or margarine
1 tsp. vanilla extract
½ cup water
red food coloring
6 quarts popped corn
Mix all ingredients except vanilla and food coloring together in medium saucepan.
Bring to boil; cook for 4 minutes. Remove from heat, add vanilla and a drop or two
of red food coloring. Stir and pour over popped corn.
CANDY CORN PUFFS by Joyce Miskin
1 pkg. corn puffs
4 Tbsp karo syrup
1 cup sugar
4 Tbsp water
1 cube margarine
Combine sugar, margarine, syrup, and water and cook to softball stage. Put corn
puffs in large bowl and pour hot syrup on corn puffs. Coat evenly. Pour on cookie
sheet and cool.
POPCORN CANDY by Peni Floyd
6 quarts Popped corn
Combine and cook (boil 15 min). Stir consistently.
2 cups butter
2 cups sugar
½ cup corn syrup
½ tsp salt
Remove from heat and add ½ tsp soda and stir well. Pour over popcorn and mix till coated well.
Place on waxed paper till cooled. Eat and enjoy.
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CARAMELED POPCORN by Peni Floyd
1 cup Karo syrup
1 cube margarine
1 cup brown sugar
Boil for 2 minutes. Take off heat and add 1 can Eagle Bran sweet and condensed milk. Add to
popcorn.
CHEESECAKE
16 oz cream cheese
1 c sugar
2 eggs
1 tsp vanilla
2 tsp sour cream
---Graham cracker crust--2 c graham crackers, crushed
2 tbsp sugar
2 tbsp butter.
Mix cream cheese, sugar. Add eggs, vanilla, and sour cream. Mix well.
To make crust, mix crackers, sugar, and melted butter. Press crumb mixture into 8 inch spring
form pan. Pour cream cheese mixture over crust. Bake at 350 for 45 minutes
CHEESECAKE DESSERT , EASY (like Grandma Miskin’s)
1 ¾ cup crushed graham crackers
¼ cup sugar
¼ cup melted margarine or butter
Combine the above ingredients and pat into 9 x 13 pan.
Bake at 350 degrees for 5 min. (or longer if you want a more firm and crunchy crust).
Let cool.
FillingBeat 8 oz. cream cheese until creamy.
Add 1 – 14 oz. can sweetened condensed milk. Beat until smooth. Add 1/3 cup lemon juice and 1
tsp. vanilla and beat. Fold in ½ – ¾ of 8oz. cool whip. Spread onto cooled crust. Let set 1 hour in
refrigerator.
Top with Danish Dessert made according to pie glaze directions and fold in fresh or frozen
raspberries or strawberries (sliced). If using frozen fruit, defrost berries and drain, reserving the
juice to make the Danish Dessert. Allow to cool before pouring onto cream cheese mixture.
Refrigerate 3 hours before serving.
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CHEESECAKE (OREO COOKIE) by Stephanie Stewart via Tammy Hay
Oreo Cookies (1 ¼ pound package), crush half in food processor
1/3 cup butter, melted
32 oz cream cheese
1 cup sugar
1/3 cup whipping cream
6 eggs, large
2 Tbsp flour
2 tsp vanilla
Add cookie crumbs to melted butter. In spring form pan, press crumb mixture into bottom and up
sides one inch. Chill crust about 20 minutes. Beat cream cheese, sugar, and cream until smooth.
Add eggs one at a time. Add flour and vanilla. Pour half of mixture over crust. Break remaining
cookies in half and scatter over mixture in pan. Use all the cookies, overlap if necessary. Pour
remaining mixture over cookies. Bake at 300 about 80 minutes until cake is golden on top and
jiggles only slightly when shaken. Cool on a rack. Cover and chill at least four hours. Run a knife
around the pan. Remove rim and cut in 12-16 wedges.
CHOCOLATE BERRY TRIFLE By Michelle Miskin
3 cups cold milk
6 oz Jell-O Chocolate instant pie filling
8 oz cool whip, thawed and divided
1 baked 9 inch square brownie layer (cut into 1 inch cubes)
2 cups fresh or frozen unsweetened raspberries
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk for two minutes. Gently stir
in 1 cup whipped topping. Place half of brownie cubes into a two quart serving bowl or trifle dish.
Top with half the pudding mixture, half the raspberries, and 1 cup whipped topping. Repeat layers.
Refrigerate one hour or until serving. Yield: 12 servings.
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CHOCOLATE CARAMEL DELIGHTS by Kathy Allan
1 ½ cups flour
1 1/8 cup melted butter or margarine
1 ½ cup old-fashioned oats
14 oz. bag caramels (48)
1/4 tsp. salt
½ cup whipping cream
½ tsp. baking soda
1 12 oz. pkg. milk chocolate chips
1 ½ cup firmly packed brown sugar
In a large bowl, combine everything but caramels and cream. Melt caramels and whipping cream
in a saucepan over low heat. Sprinkle ½ of dry mixture into a 9x13 inch, ungreased pan. Bake at
350 for 10 - 15 minutes. Sprinkle chocolate chips over baked mixture and top with melted caramel
mixture. Sprinkle remaining dry mixture on top. Bake again at 350 for 15 more minutes. Makes 2
dozen.
CHOCOLATE MOUSSE by Karen Wood
In the top of a double boiler melt:
3 cups miniature marshmallows
½ cup milk
6 oz. chocolate chips
Stir over hot water until melted. Cool. Whip one cup shipping cream and fold into cooled
chocolate mixture. Pour into small dessert dishes and chill. When ready to serve, garnish with a
daub of whipped cream and a small candy cane or a piece of fresh holly. Makes 6 servings.
CORNFLAKE SLICE by Michelle Miskin
1/2 cup butter
30 large marshmallows
1 cup slice almonds
1 cup flaked coconut
3 1/3 cup corn flakes
Combine butter and marshmallows in large bowl and microwave for 3 minutes or until melted. Stir
in remaining ingredients. Press into an oblong pan and let set.
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GREAT POPCORN BY Cathy Hanna
2 cubes real butter
1 1/2 cups sugar
1/4 cup Karo syrup
Bring the above to a boil. Add slivered almonds and 2 tsp vanilla. Pour over popcorn
EASTER LILIES By Joyce Miskin
Jelly Roll Recipe used for lilies------Beat 3 whole eggs. Add 1 cup sugar and 2 tablespoons milk and beat.
Combine the following dry ingredients and add to above mixture and beat.
1 cup flour
1/8 tsp. salt
1 1/2 tsp. baking powder.
Add 1/2 tsp. lemon juice and beat. Grease and flour cookie sheet. Pour 1/4 cup batter on sheet for
each lily. You can fit 4-6 lilies per cookie sheet. Bake 350 degrees for 6-8 min. ( Pre-heat oven.)
Remove from oven and quickly pinch jelly roll circles in the shape of a lily.
LEMON FILLING FOR EASTER LILIES
3 slightly beaten eggs yolks in med. sized bowl
Paste1/2 cup cold water
1 1/2 cup sugar
1/4 cup flour
3 tablespoons corn starch
1/4 tsp. salt
Combine the above ingredients in a small bowl. Add cold water and beat with whisk.
Put 2 1/2 cups water in large pan and bring to a boil. Add a few tablespoons of the boiling water to
the above paste mixture. Add the paste mixture to the pan of boiling water. Stir and cook 2 min.
until thick. Add some of paste mixture to the beaten eggs and stir. (This helps to prevent the eggs
from cooking when added to hot mixture). Add egg mixture to pan with paste mixture. Cook 1
min. Remove from heat. Add 1 tablespoon margarine and 1/2 cup lemon juice.
Can be stored in refrigerator and warmed later. Serve by putting warm lemon filling in/on the
"lily" and top with cool whip.
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ECLAIRS (CREAM PUFFS) by Joyce Miskin
1 cup water
½ cup butter
1 cup flour
Place water and butter and salt in sauce pan and bring to full rolling boil. Reduce
heat and add flour all at once and stir vigorously until smooth, and clumps around
spoon. Cook about one minute. Remove from heat and partly cool. Add eggs one at
a time beating hard after each. Spoon on pan (lightly sprayed with Pam) and shape
for éclairs. Leave 4 inches apart. Bake at 375 for 50 minutes until deep brown and
dry inside. Cut a slit in the top and fill with vanilla pudding and top with chocolate
topping.
TO MAKE EASIER
Cook on parchment paper or silpat on cookie sheet (put dough in pastry bag and
pipe onto sheet). Cut éclair halfway – pipe in filling.
FOUR LAYER DESSERT by Joyce Miskin
Crust:
1 cup flour
1 cube margarine
½ cup chopped nuts
Mix the above ingredients like pie crust. Press into 8 x 8 baking pan and bake at 350 degrees for
about 15 min, or until lightly browned. Let crust cool and top with the following.
Filling:
½ of a 9 oz. container of Cool Whip
1- 8 oz. pkg. cream cheese
1 cup powdered sugar
Soften cream cheese in small mixing bowl and beat until fluffy. Add powered sugar and mix until
blended. Add cool whip and beat on low speed until mixed in. Spread onto cooled crust and
refrigerate for about 1 hour.
Mix one large package of instant chocolate pudding, made with 2 ½ cups milk. (Or use a small
package of pudding made with 1 ¾ cup milk) Pour onto cream cheese filling. Put in refrigerator
and let set for about 2 hours. When serving, top with remaining cool whip.
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FRESH FRUIT TART by Lori Allen
2 1/4 cup all-purpose flour
1/4 cup Sugar
1 cup Butter
3/8 cup ice water
2 egg yolks
3/4 cup apricot preserves
1/4 cup juice
12 oz Cream Cheese
3/8 cup powdered sugar
Makes a 13 inch fruit pizza. (You can double the recipe and freeze the extra crust for up to a
month.)
Mix flour and sugar in large bowl. Using a cheese grater, grate all the butter into the flour mixture.
Mix thoroughly so butter gratings are covered with flour. Mix egg yolks with ice cold water and
pour slowly into the flour and butter mixture, stirring as you pour it in. When done, you will have
what still looks pretty dry and lumpy, but now you start mashing it together with your hands. Work
the mixture into smooth stiff dough that holds together, and then stop. Make a ball and place it on a
floured surface. Flour the top of the dough and your rolling pin. Start rolling out dough, stopping
fairly often and lift up the dough and re-flour the surface again and the rolling pin. The idea is to
not let it stick to anything. When it is a big enough circle, softly fold the dough in half. Place the
ungreased pan (use a round shallow 13” pastry pan for best results) nearby and place the folded
dough on the top half of the pan. Then unfold the dough and fit it snugly into the pan. Trim the
edges.
Using a fork, make some holes in the crust and bake at 400°F until golden and starting to brown
(about 8-10 minutes). When you take it out, the crust will still be fairly flexible, but will firm up
when cool.
On the stove in a small saucepan, start heating up the apricot preserves. Add 1/4 cup of some kind
of juice (pineapple, mandarin orange, orange) to thin the preserves. Heat on medium low until very
warm, stirring thoroughly a couple of times. Set aside.
Mix cream cheese with powdered sugar. Spread over cooled crust.
Cover the entire pizza with fruit (bananas, strawberries, raspberries, grapes, mandarin oranges,
kiwi, and pineapple). Use your creativity to come up with a beautiful design. Drizzle the apricot
mixture over the pizza, getting pretty good coverage.
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FRUCHT TORT BODEN By Joyce Miskin
Mix:
1 Tbsp butter
2Tbsp shortening
Mix these together
1 Tbsp vanilla
Add this mixture by tablespoon full and mix:
½ cup sugar
2 eggs
1 cup white flour
1 tsp. baking powder
1 pinch salt
2-3 T milk
Grease and flour in 10” tiara dessert pan. Make sure the whole form is covered
about 2/3 full. Bake 25 min. at 350°. Let cool and arrange fruit in center. Prepare
one package of Danish dessert using directions on package. Let cool. Pour over fruit
and let chill.
HELLO DOLLY’S (ALSO KNOWN AS 7 LAYER BARS)
Melt a cube of butter in a 13 x 9 inch pan while preheating oven
Sprinkle evenly on top of the butter:
2 cups graham crackers finely crushed to crumbs (about one individual pkg.)
1 pkg. chocolate chips (or use ½ butterscotch chips and ½ chocolate)
1 cup chopped nuts
1 ½ cups coconut
(optional: cover with mini marshmallows)
Pour one can of sweetened condensed milk (or use above recipe) over all.
Bake at 350 for 20-30 minutes until corners are golden brown (if you have marshmallows on top it
will be darker than “golden”). Cool before eating (or eat warm with vanilla ice cream).
*note: this is a very flexible treat. If you don’t have nuts, don’t put them in; if you don’t like
coconut, don’t use it; if you do-- use more.
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HOT AND SPICEY CHEX PARTY MIX By Michelle Miskin
1/4 cup margarine
1 1/4 tsp season salt
3 cups corn chex
3 cups wheat chex
1 cup pretzels
1 tbsp Worcestershire Sauce
2-3 tsp red pepper sauce
3 cups rice chex
1 cup mixed nuts
1 cup bite size cheese crackers
Melt butter in microwave in large bowl. Stir in seasonings. Gradually stir in remaining ingredients
until coated. Microwave, uncovered, on high for 5-6 minutes, stirring every 2 minutes. Spread on
paper towel to cool.
HOT BANANAS FOSTER (BARBECUE STYLE) by Carol Gittins
1/4 cup butter or margarine
2-3 green tipped bananas
2 tbsp. lemon juice
2/3 cup brown sugar
1/4 tsp cinnamon
4 1-inch slices pound cake or angel food loaf cake
vanilla ice cream or sour cream
Heat butter in a foil ware pan over hot coals or hot grill. Peel and slice bananas; add to butter.
Drizzle lemon juice over bananas and sprinkle with brown sugar and cinnamon. Cook until
bananas are just soft, spooning the syrup over occasionally. Toast pound cake slices on both sides
on grill. To serve, place toasted cake slices on plates and spoon bananas and syrup over them. Top
with ice cream or sour cream. Serves 4.
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INDOOR SMORES By Michelle Miskin
5 cups marshmallows
1/3 cup light corn syrup
6 tbsp butter
1 1/2 cups milk chocolate chips
1 tsp vanilla
8 cups Golden Grahams cereal
1 cup miniature marshmallows
Butter 13x9x2 pan. Melt 5 cups marshmallows, corn syrup, butter, and chocolate chips in 3 quart
saucepan, over low heat. Stir constantly until melted. Remove from heat and stir in vanilla. Pour
over cereal in large bowl. Mix quickly until completely covered with chocolate. Stir in 1 cup
marshmallows. Make squares by pressing mixture evenly in buttered pan with buttered back of
spoon. Let stand for one hour (or refrigerate). Cut into two inch squares.
PEACH DESSERT by Alda Allan
Crust:
2 cups Graham cracker crumbs (about 24 crackers) (Reserve ¼ cup for topping)
½ cup powdered sugar
6 T melted butter or margarine
Mix and press into 9x13 pan. Set aside
“Frosting”:
1 pound (3 ½-4 cups) powdered sugar
½ cup (1 cube) butter or margarine, slightly softened (better too hard than too soft)
½ tsp. vanilla
dash salt
6 tbsp milk (canned is best)
Beat together until smooth. Add more milk if needed. Drop the frosting by spoonfuls over the
crust and spread to cover. (serves 15)
Peach Layer:
Peel and slice 12-14 medium size peaches into bowl and sprinkle ½ cup sugar over. Juice will
accumulate. Drain, then place a generous amount of peaches on the frosting layer (like for a pie).
Topping
½ pint whipped cream, whipped
½ cup powdered sugar
½ container of cool whip (4 oz) (to stabilize whipped cream)
Fold topping over peaches to seal them. Sprinkle crumbs on top and chill.
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PEACH CRISP by Kelly Facer
½ cup quick cooking oats
½ cup honey-sweetened granola
3 Tbsp flour
½ cup brown sugar
¼ cup butter
5 cups fresh peaches, peeled and sliced (or three cans drained)
1 Tbsp flour
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground allspice (optional)
1/3 cup chopped pecans (optional)
Preheat oven to 375. In medium bowl, combine the first four ingredients. Cut in butter until
crumbly. Place peaches in 8 inch square baking disk. Sprinkle with remaining flour. Scatter the
oat mixture over the peaches. Sprinkle top with cinnamon, nutmeg, allspice and pecans. Bake
for 30 minutes.
PEACH COBBLER, FRESH by Vicki Allan
1/2 cup brown sugar, packed
1 tbsp. lemon juice
1 1/4 cup flour
1/4 cup butter
1/4 cup granulated sugar
1 cup milk
1/2 tsp. cinnamon
4 cup peeled, sliced peaches
1 tbsp. baking powder
1/2 tsp. vanilla
1 egg, lightly beaten
Lightly butter a two quart baking dish. In a large bowl, combine brown sugar, cinnamon and lemon
juice. Mix well. Add peaches and toss to mix. Transfer to baking dish.
Combine flour and baking powder. In mixing bowl, cream butter and granulated sugar until light
and fluffy. Beat in egg. Add dry ingredients alternately with milk. Add vanilla, mixing just until
combined. Drop batter by spoonfuls over peach mixture.
Bake in 375 degree oven for 30 to 35 minutes or until peaches are tender and top is golden brown.
Serve warm with ice cream. Makes 8 servings.
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PUMPKIN PIE SQUARES by Fern Nelson
1 cup flour
½ cup rolled oats
½ cup butter
½ cup brown sugar
Mix to form crust.
1 cup or 2 cups pumpkin
1 can evaporated milk
2 eggs
¾ cup sugar
½ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
Topping:½ cup chopped pecans
½ cup brown sugar
2 Tbsp butter
Press crust in 9x13 pan. Bake at 350 for 15 minutes. Mix up pumpkin, put in crust. Bake for 45
minutes. Sprinkle topping over and bake 10 minutes.
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PUMPKIN SQUARES BY KELLY FACER
Mix together:
4 eggs
1 2/3 cup sugar
1 cup canola oil
1 can 27oz Pumpkin Pie filling (or 15 oz can canned pumpkin)
Add
2 cups flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. salt
1 tsp. Cinnamon
1/2 tsp. Cloves
Put in jelly roll pan. Bake 350 degrees for 25-30 minutes. (toothpick clean test)
Frosting
1/2 cup butter or margarine
8oz. cream cheese
2 1/2 cup Powdered Sugar
1 tsp. vanilla
(Do not add much milk or it will be too sticky to store well.)
RASPBERRY COBBLER
3/4 c. sugar, divided
1 tbsp. cornstarch
3/4 tsp. ground cinnamon
1/2 c. water
6 1/2 c. raspberries, rinsed and drained dry
1/4 tsp. baking soda
1 tsp. baking powder
1 c. all purpose flour
1/4 c. butter
1/2 c. milk
In a shallow 2 quart casserole, mix 1/2 cup sugar, cornstarch, cinnamon, water, and 6 cups
raspberries. In separate bowl, mix soda, baking powder and flour. In second bowl, beat butter and
remaining 1/4 cup sugar until creamy. Add milk and flour mixture; stir until moistened.
Drop batter in 8 equal spoonfuls, slightly apart, onto the raspberries. Bake in 400 degree oven until
batter is a deep golden brown and berries are bubbling, 35 to 40 minutes. Makes 8 servings.
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RHUBARB CRISP by Joyce Miskin
1 cup flour
4 cup finely cut rhubarb
¾ cup oatmeal, quick
1 cup granulated sugar
½ cup melted butter
1 cup water
1 cup brown sugar
1 cup water
1 tsp. cinnamon
1 tsp. vanilla
2 Tbsp cornstarch
Combine flour, oatmeal, melted butter, brown sugar and cinnamon. Mix until crumbly. Press
half of crumbs into greased 8x8 pan. Top with cut up rhubarb. Combine granulated sugar,
water, and vanilla with cornstarch. Cook over low heat until thick and clear. Pour over rhubarb
mixture. Top with remaining crumbs. Bake at 350° for 1 hour. *Use topping for apple crisp
on bottled apples*
STRAWBERRY RHUBARB CRUNCH by Lee Hurst
2 cups all-purpose flour
2 cup brown sugar
1 cup cold butter
2 cup quick cooking oats
3 cups sliced fresh strawberries
6 cups diced rhubarb
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 tsp vanilla extract
3 oz strawberry Jell-O
Combine flour and brown sugar. Cut in butter until crumbly. Stir in oats. Press half into a greased
9x13 pan. Top with rhubarb. In a saucepan, combine sugar and cornstarch, stir in water until
smooth. Bring to a boil. Cook and stir for two minutes or unit thickened. Remove from heat. Stir
in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture.
Bake at 350 for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with
ice cream.
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SUGAR CHEX-MIX BY JANAE HAY
2 quarts of cereal:
corn chex
rice chex
Crispex
1 can mix-nuts
small bag pretzels
2 2/3 cup sugar
1 cup Karo syrup
1 cup butter
1 cup margarine
Boil at 240 degree (candy thermometer) for 5 minutes. Pour over the mixture and stir.
TV MIX BY PENI FLOYD
1- 10½ pkg. cheerios
3- 7½ oz. very thin pretzel sticks
1- 12 oz pkg. corn chex
1- 12 oz pkg. rice chex
3 Tbsp Worcestershire sauce
1¼ tsp celery salt
1 cube butter or margarine
2 cups Wesson oil
1 Tbsp garlic salt
1¼ Tbsp season salt
3 lbs mixed nuts (unsalted)
Place 1st 4 ingredients in a large pan. Mix butter and Wesson oil and heat, do not boil. Add
Worcestershire sauce, garlic, season salt, and celery salt. Drizzle this mixture on dry ingredients.
Stir carefully until all are coated. Put in 3 large baking pans. Bake 2 hours at 225. Stir every 15
minutes. Add mixed nuts and bake an extra hour, stirring every 15 minutes. Cool and put in air
tight containers.
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YORKSHIRE PUDDING BY CHERYL TUCKER
1 1/2 cup flour
1 tsp. Salt
1 1/2 cup milk
2 tbsp. Water
4 eggs
4 tbsp bacon grease
Stir flour and salt into bowl and then make a well in the middle. Add milk and water gradually in
well, beating with a wooden spoon. Beat eggs until fluffy, add to flour mixture. Beat until bubbles
rise to surface. Refrigerate for thirty minutes. Preheat oven to 450 degrees. Put bacon grease in
pan or skillet and place in oven. Beat flour mixture again. When bubbles form, add to hot grease.
Bake for ten minutes at 450 degrees. Reduce to 350 degrees and bake for fifteen minutes more or
until golden brown. Do not open oven door while cooking! Pudding will rise and puff above the
pan to a beautiful golden brown. Remove from oven and serve immediately.
Dessert
115
FISH:
CLEAVE TO EACH OTHER, BUT DON’T LOSE YOURSELF
You know what I did before I married? Anything I wanted to. -Henny Youngman
Learn to enjoy new activities together, but don’t give up the things you enjoyed before you married.
Marriage should be an enriching, not a limiting of interests.
I remember going to play with Steve several years ago. As luck would have it, I ended up sitting
by one of my female students. When I asked her where her husband was, she said, “Oh, my
husband doesn’t like things like this, but I love them. He is studying at home. I came by myself.”
They hadn’t been married long. I was impressed with her tenacity in pursuing the things she loved,
but was surprised that he wouldn’t extend his comfort zone just a bit to be with his wife and learn
to enjoy the activity because she did. Marriage is give and take, not just take. It should represent
the union of interests, not the intersection.
Take time for yourself. You need to be good to yourself before being good to someone else.
BARBECUE SALMON
Salmon Steaks, 1 to 1 ½ inch thick
Juice of one half lemon
4 tbsp butter, melted
2 tbsp dill weed, ground
Rinse the salmon well and place in glass bowl. Juice the lemon over the fish and refrigerate for a
half hour or so. Meanwhile, melt the butter and add the dill weed. Prepare a hot BBQ fire (or
preheat oven to 400) and grease the rack with a non-stick spray (or prepare baking dish in the same
manner). Rinse the salmon again, and cover liberally with the dill-butter mixture. Bake for 20
minutes or grill. If you grill, usually grill four minutes per side.
Fish
117
HONEY - GLAZED SALMON BY KIMBERLY ALLAN
1 lb. fresh salmon fillets
2 tbsp. olive oil
1/4 cup honey
1 clove garlic, crushed
1 tbsp. chili powder
Heat the oil in a skillet. Add the salmon and sauté until nearly done. Meanwhile, mix the honey,
garlic and chili powder. Just before the fish is done, pour honey mixture over it. It will bubble up in
the olive oil and form a glaze you can spoon back over the fish. Serve at once. Serve with a slice of
lime.
DIJON SALMON by Vicki Allan
¼ cup butter, melted
3 tbsp prepared Dijon-style mustard
1 ½ tbsp honey
¼ cup dry bread crumbs
¼ cup finely chopped pecans
4 tsp chopped fresh parsley
4 (4 ounce) filets salmon
1 lemon, for garnish
salt and pepper to taste
Preheat oven to 400 degrees. In a small bowl, stir together butter, mustard, and honey. Set aside.
In another bowl, mix together bread crumbs, pecans, and parsley. Brush each salmon filet lightly
with honey mustard mixture, and sprinkle the top of the filets with the bread crumb mixture. Bake
in preheated oven until it flakes with a fork, approximately 20 minutes. Season with salt and
pepper and garnish with a wedge of lemon.
GRILLED GARLIC SHRIMP BY DARLENE HILL (VIA LIZ HAY)
De-vein 2 pounds of shrimp leaving the tails on. Marinate for several hours in 1 cup of olive oil, 5
cloves of minced garlic,1/2 cup of dry white wine, juice of 1/2 lemon, 1/4 tsppepper,1 tsp salt and 2
tab. each fresh parsley and basil chopped together. After marinating put 4-5 shrimp onto small
wooden skewers and place on grilling pan with small holes in it onto the grill.. Barbecue about 10
minute, turning once until they turn pink. Do not overcook.
Fish
118
SHRIMP IN TOMATO FETA SAUCE, BAKED
1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes (or some frozen tomatoes)
1/4 cup minced fresh parsley (or more)
1 Tbsp minced fresh dill or 1 teaspoon dried dill weed
1 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)
Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions
and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds
more.
Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the
juices thicken a bit.
Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in
oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice. Serves
Fish
119
FOOD STORAGE
BEAN PUREE
1 cup dried large lima beans, Great Northern beans, or pinto beans
Water for soaking
3 cups water
1 tsp. salt
1 Tbsp. canola oil
In medium saucepan, combine drained soaked beans, 2½ cups water, salt and oil. Bring to boil;
reduce heat. Cover and simmer until beans are tender 1 to 1½ hours. Drain beans, reserving
cooking liquid. Put 1 to 2 cups beans in blender with ¼ cup to ½ cup reserved cooking liquid.
Blend on medium speed until smooth, stopping blender occasionally to scrape sides and stir puree
up from bottom. Bean mixture should circulate slowly. Makes about 2 cups of puree.
SPICY ZUCCHINI BREAD
1 cup Bean Puree made with pinto beans
3 eggs
1½ cup sugar
½ cup canola oil
1½ cup shredded zucchini
1 tsp. vanilla
2 cup sifted flour
1 tsp. salt
1 tsp. baking soda
2½ tsp. baking powder
2 tsp. ground cinnamon
Prepare bean puree (see page 29). Grease two 9x5 inch loaf pans. Preheat oven to 350º F. In large
bowl, combine eggs, sugar and oil. Beat with electric mixer until smooth. Add zucchini, Bean
Puree and vanilla. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to bean
mixture. Stir until blended. Pour into greased pans. Bake 40 to 50 minutes or until wooden pick
inserted in center comes out clean. Remove from pan. Cool on a rack. May be stored in an airtight
plastic bag at room temperature or in the refrigerator.
FOOD STORAGE
121
BLACK BEAN COCONUT BROWNIES
3 cups pureed black beans (I filled up the blender to the 4 cup line and added a little water)
2 cups sugar
1 tsp vanilla
1/2 cup milk
1 1/2 cup flour
1/2 cup cocoa
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
1 cup shredded coconut (unsweetened) (and optional)
2 cups semi-sweet chocolate chips
Preheat oven to 350. Grease a 9×13 baking pan with cooking spray. Puree black beans with a little
water. I went for a “smoothie” like consistency. Add the sugar to the mixer or mixing bowl and
then pour in the pureed black beans. Mix until smooth, adding the vanilla and milk as it mixes.
Dump in all the dry ingredients, flour, cocoa, powder, soda and salt. Mix up, then toss in the
coconut and chocolate chips. On the lowest speed, mix in the coconut and chocolate chips for 10-20
seconds. Pour the brownie batter into the greased pan and bake in the preheated oven for 35-45
minutes, or until toothpick comes out clean in the center. Let cool on a cooling rack before cutting.
FOOD STORAGE
122
White Bean Chocolate Chip Cookies
¾ Cup Pureed White beans
1/4 cup butter
1 Cup brown sugar
1 Cup white sugar
2 Eggs
1 tsp vanilla
1 cup whole wheat flour
1 ¼ cup White flour
1 Tbsp baking soda
1 tsp baking powder
2 ½ cup Ground oat flour (put regular oats in blender or food processor until the consistency of flour)
Chocolate chips
Mix pureed beans, butter, brown sugar, white sugar, eggs, and vanilla thoroughly. Mix dry
ingredients together. Pour wet ingredients into dry and mix softly with wooden spoon just until all
flour is mixed in.
Drop by tablespoon onto cookie sheet. Bake at 400 for 6 minutes.
Makes 3 Dozen cookies
FOOD STORAGE
123
FRUIT SALAD FROM HOME CANNED FRUIT BY LINDA SMITH
In bowl (prefer glass) empty 1 quart canned pears and 1 quart peaches, including the syrup. Add 1
small container of frozen raspberries. Can add sliced bananas, apples and oranges if desired. Serve
in small bowls (prefer glass).
NON-FAT DRY MILK RECIPES
BASIC SAUCE MIX
2 cups powdered instant non-fat dry milk
¾ cup cornstarch
¼ cup instant chicken bouillon
1-2 Tbsp. dried onion flakes
1-2 tsp. Italian Seasoning
Combine all ingredients in a plastic bag, mixing well. Yield: Equal to 9 cans of cream soup.
Store in a closed plastic bag or airtight container until ready to use. It does not have to be
refrigerated.
To Substitute for 1 can of cream soup:
Combine ⅓ cup of dry mix with 1¼ cup cold water. Cook and stir on stove top or in microwave
until thickened. Add thickened mixture to casseroles as you would a can of soup.
BASIC SAUCES AND SOUPS
⅓ cup BASIC SAUCE MIX
1¼ cups cold water
Add in one of the following soup items:
1 cup grated cheese
1 cup cooked potato cubes
1 (4 oz.) can of mushrooms
⅓ cup broccoli and 1 cup grated cheese
2 cups tomato juice
Combine the mix with the water. Cook and stir on stove top until thickened. Add the soup item and
stir until mixed well.
FOOD STORAGE
124
CHICKEN ENCHILADAS
1 cup BASIC SAUCE MIX
4 cups water
1 onion, chopped
1 can green chilies, chopped
1 pkg. flour or corn tortillas (12)
1 lb. cooked, diced or shredded chicken
1 Tbsp. canola oil
¾ cup cheddar cheese, grated
1 pint sour cream (optional)
Make sauce by combining dry sauce mix and water. Cook and stir on stovetop or in microwave
until thickened. Sauté onion and green chilies in oil; add sauce and simmer for 10 minutes. If
desired, let cool and add optional sour cream. Cut tortillas in quarters. Spray a casserole dish with
cooking spray. Line ottom of casserole dish with tortillas. Add a layer of chicken and a layer of
sauce. Top with cheese. Repeat. Bake at 350º F. for 20 minutes. Additional tortillas may be heated
and served with casserole. If crisp tortillas are preferred, allow sauce to chill before using.
CHICKEN POT PIE
⅓ cup BASIC SAUCE MIX
1¼ cups cold water
1 cup cooked chicken, cubed
1 (10 oz.) package frozen mixed veggies
1 egg
½ cup milk
1 cup quick mix (see page 49)
Combine sauce mix with water. Cook and stir on stovetop or in microwave until thickened. In a
9-inch pie plate, combine sauce, vegetables, and chicken. Combine egg, milk, and baking mix.
Pour over chicken mixture. Bake at 400º F. for 30 minutes or until golden brown. Yield: 6 servings.
Variation: Use pre-made pie crusts. Put thickened sauce, chicken, and veggies in bottom crust.
Use another crust for the top. Make slits in the top crust with a knife so steam can escape during
baking.
TUNA NOODLE SKILLET
1 (6 oz.) can tuna (drained)
3 cups water
⅓ cup BASIC SAUCE MIX
2 cups uncooked egg noodles
1 cup grated cheese
1 cup peas (frozen)
Potato chips, crushed
In skillet, combine water, sauce mix, cheese, tuna, and uncooked noodles. Stir. Bring to a boil,
reduce heat and simmer covered for 15-20 minutes or until noodles are tender. Add peas and cook 5
minutes. Top with crushed potato chips if desired. Serve immediately. Yield: 4-6 servings.
FOOD STORAGE
125
CHILI TOMATO MAC
1 lb. ground beef or turkey
1 cup water
1½ cup uncooked macaroni
1 (15 oz.) can chopped tomatoes
1 Tbsp. chili powder
⅓ cup BASIC SAUCE MIX
Brown meat and drain off the fat. Add water, uncooked macaroni, tomatoes, chili powder and
sauce mix. Simmer uncovered about 20 minutes or until macaroni is tender.
HAMBURGER STROGANOFF
1 lb. ground beef or turkey
3 cups water
⅓ cup BASIC SAUCE MIX
2 cups uncooked egg noodles
½ cup sour cream or plain yogurt
Brown meat and drain off the fat. Add water, sauce mix, and uncooked egg noodles and stir.
Bring to a boil, reduce heat and simmer covered 15-20 minutes or until noodles are tender. Top
with sour cream or yogurt. Serve immediately.
TACO SKILLET
6 flour tortillas or 8 corn tortillas
1 lb. ground beef or turkey
⅓ cup BASIC SAUCE MIX
1¼ cup water
2 cups tomato sauce
1 cup salsa
1 cup grated cheese
Cut the tortillas into one-inch pieces. Brown meat and drain off the fat. Add sauce mix, water,
tomato sauce, salsa, tortillas and stir. Bring to boil, reduce heat and simmer uncovered for 15 - 20
minutes or until tortillas are tender. Top with cheese and allow to melt. Yield: 6 servings.
FOOD STORAGE
126
CHICKEN BROCCOLI ALFREDO
1 (8oz.) package Fettuccine noodles
1 cup broccoli (fresh or frozen)
2 Tbsp. butter or margarine
1 lb. boneless chicken breast
⅓ cup BASIC SAUCE MIX
1¼ cup water
½ cup milk
½ cup Parmesan cheese
¼ tsp. pepper
Cook Fettuccine noodles according to package directions. Add broccoli for last 4 minutes of
cooking time. Drain. Heat butter in skillet and add chicken breast. Cook until browned. Cube
chicken or use as a whole breast (it’s your choice). Combine sauce mix and water in saucepan.
Bring to boil and cook until thick. Add milk, cheese, pepper, Fettuccine, broccoli, and chicken.
Heat through. Serve with additional Parmesan cheese. Yield: 4-6 servings.
CHEESEBURGER SKILLET
1 lb. ground beef or turkey 2 cups water
1½ cup uncooked macaroni
1 (16 oz.) can chopped tomatoes
⅓ cup BASIC SAUCE MIX
½ cup grated cheese
Brown meat and drain off the fat. Add water, uncooked macaroni, tomatoes, and sauce mix. Cover
and simmer for 20 minutes or until macaroni is tender. Remove from heat and add cheese. Yield: 46 servings.
MACARONI AND CHEESE
1 cup uncooked macaroni
⅓ cup BASIC SAUCE MIX
1¼ cup water
1 cup grated cheese
2 Tbsp. bread crumbs
1 tsp. margarine
Cook the macaroni according to package directions. Combine sauce mix with water. Cook and
stir on stovetop or in microwave until thickened. Add cheese and macaroni to cooked sauce. If
desired, place in square baking dish and top with breadcrumbs moistened with margarine. Bake
at 350º F. for 15 minutes or until bubbly and golden brown. Yield: 4 servings.
FOOD STORAGE
127
HOMEMADE MILK GRAVY
2 Tbsp. fat (from meat)
½ cup BASIC SAUCE MIX
2 cups liquid (drippings, water, vegetable broth or milk)
Remove cooked meat or poultry from roasting pan. Leave brown residue in the pan and pour the
drippings into a bowl. Allow fat to rise to surface. Skim fat off and reserve it. (Remaining drippings
in the bowl are meat juices that should be used as part of liquid in gravy.) Add fat to roasting pan
(with brown residue); stir in sauce mix until smooth. Heat until bubbly. Stir in liquid and cook until
sauce thickens; continue stirring and cooking 2 or 3 minutes longer, scraping bottom and sides of
roasting pan to blend in the brown residue. Yield: 2 cups.
PIZZA SAUCE
⅓ cup BASIC SAUCE MIX
¼ cup water
1 cup tomato sauce
½ tsp. sugar
⅛ tsp. garlic powder
Combine all ingredients in a small saucepan. Mix well and cook until thick. Spoon sauce onto
pizza dough. Sprinkle with mozzarella cheese and other toppings as desired. Bake at 375º F. for
18-20 minutes or until cheese is melted and pizza dough is browned. Yield: 1 medium pizza.
ALFREDO SAUCE
⅓ cup BASIC SAUCE MIX
1¼ cup water
½ cup sour cream
2 Tbsp- ¼ cup grated Parmesan cheese
¼ tsp. pepper
Combine all ingredients, except sour cream, in a small saucepan. Mix well and cook until thick.
Turn off heat. Add sour cream. Serve sauce over cooked noodles or on a pizza. Yield: 1½ cups
sauce.
ORANGE CHICKEN
1 cup orange juice
½ cup BASIC SAUCE MIX
4-6 chicken breasts
Spray large casserole dish with non-stick pan coating. Cut chicken breasts in two inch
cubes/pieces. Brown chicken breast slightly is greased frying pan. Drain. Combine orange juice
and sauce mix. Pour over chicken. Continue cooking until chicken is cooked. Serve over rice.
FOOD STORAGE
128
MAIN DISH:
Traditions
In some families, special meals are a tradition. There are many other ways to form traditions as a
couple.
Purchase a guest registry book for your new home and every time you have guests (friends and
family too) have them sign and date. Include the purpose of the visit when special events arise.
This is a wonderful tradition to start, even with informal visits!
Make it a date. Have a “mystery date”—alternate between the two of you in who decides where
you go and what activities the date involves. Do this on the anniversary of first meeting each other.
Make a special capsule for EACH year of marriage. Include special event mementos that hold
significant memories. Share with your children or at your 25th wedding anniversary.
Make each year special, don’t be like Phyllis Diller - “We’ve just marked our tenth wedding
anniversary on the calendar and threw darts at it.”
BAKED MEATBALLS BY SUE ALLEN
2 lbs. ground beef
1 large egg
1/2 cup dry bread crumbs
2 tbsp. dried parsley
2 tbsp. finely chopped onion
1 1/2 tsp Garlic Salt
1/2 tsp. pepper
Line a 15x10 inch sided pan with foil. Mix ingredients in a large bowl until well mixed. Form into
1 1/2 inch balls. Place 1/4 inch apart in pan. Bake 12-15 minutes at 400 degrees until brown and no
longer pink in center. Add to your favorite spaghetti sauce. Serves 8.
BEANIE WIENIE BY JOYCE MISKIN
1 pkg. hot dogs
1/2 cup Ketchup
1/8 tsp. Tabasco sauce
1 ½ Tbsp Worcestershire sauce
1/3 cup brown sugar
3 small cans pork and beans
Cut hot dogs into bite size pieces. Stir all ingredients together. Simmer approx. 20 minutes. Stir
from time to time.
Main Dishes
129
BEEF LOAF WELLINGTON (Cherri Hart)
10 squares saltine crackers
Topping:
¼ cup milk
2 servings instant potatoes
9 oz. Green beans
1 ½ cup biscuit mix
½ lb. Hot sausage
¼ cup cold water
1 ½ lb. Ground beef
Mix, knead, roll out. Place over drained
2 eggs
cooked meat loaf. Trim excess. Brush
¼ cup parsley
with melted butter. Bake 15 additional
½ cup onions
minutes.
1 ½ tsp. Salt
Break crackers into bowl, add milk, and stir until smooth. Add eggs, beans, sausage, seasonings,
and onions. Mix well with ground beef. Put into loaf pan, lined with foil. Bake 375ْ 1 hour.
CALZONES
Here's a recipe for the BIG appetite. This will make 2 LARGE (plate-size) calzones that are
definitely a meal in themselves.
Dough:
1) Dissolve 1 pkg yeast in 1 cup warm water.
2) Mix 1 TBSP sugar, 2 TBSP oil, 1 tsp salt, 2 3/4 cup flour to yeast and water.
3) Mix together till smooth. Knead and cover for 30 minutes. I cover with clear wrap tightly.
In separate bowl: (this is what I use for a meaty and cheesy calzones. The ingredients are up to
you).
Mix 1 small can mushrooms, drained
1/4 green pepper
2 slices of onion
1 jar Ragu (any kind)
1 tsp Italian seasoning
1 tsp oregano
1 tsp basil
1/2 tsp garlic salt
4 links of cooked Italian sausage
Pepperoni or ham
Roll out dough approx. 10" circle. Place 1 to 2 cups of sauce mix in center of dough. Add 1/2 cup
mozzarella cheese to sauce in the calzones. Fold over and crimp shut.
Place on greased cookie sheet. Brush with melted butter (after 15 minutes of cooking). Cook for a
total of 25 min @ 375 degrees or until golden brown. Cover with remaining sauce and cheese and
enjoy!!!
Main Dishes
130
CALZONES by Laurie Burdett
Pizza Dough
Mozzarella Cheese
Pizza toppings
Spaghetti Sauce
Roll out pizza dough in rectangle. Slice along the edges about 1 ½ inches apart and about three
inches long. Move to greased cookie sheet (as it is hard to move after it is filled). Sprinkle cheese
down center of rectangle of dough. Add ham or any other toppings (not the sauce). Alternately
bring each edge piece over the center, creating a braid loaf. Cover and let rise for twenty minutes
or so. Bake at 400 degree until bubbly (about 25 minutes). Place on raised rack. Immediately
butter top of crust and sprinkled grated parmesan cheese on top. Slice in strips and dip into
spaghetti sauce. Yum! (I like to added parmesan cheese to spaghetti sauce).
CHEESY CALZONES
Ricotta and Prosciutto Stuffing
1 cup ricotta, whole milk or part skim
3 ounces mozzarella cheese in 1/4 inch dice (about 3/4 cup)
3 ounces prosciutto, in 1/4 inch dice (about 1/2 cup)
2 tablespoons grated Romano cheese
2 tablespoons fresh basil, minced
Freshly ground pepper to taste
In a large bowl mix together ricotta, mozzarella, prosciutto, cheese and basil. Grate pepper to taste
over all. Stir to combine. Set aside.
Make a batch of pizza dough. Punch down dough. Cut in half. Shape into two balls. Press each ball
with palm of hand to make a disc shape. Lightly flour both work surface and dough. Roll dough
with a rolling pin to 1/8 inch thickness and 12 inches diameter. Sprinkle flour on dough - lightly- as
needed to prevent sticking.
Put filling on one half the disc, leaving a half inch border around the edges. Brush border with
water, fold dough, and press wet edges together. Use fork or knife to puncture top of calzone to
allow steam to escape in cooking.
Bake on middle rack of preheated 450°F oven until calzone has a deep golden color, about 30
minutes.
Main Dishes
131
CHINESE HAMBURGER BY LYNDA CAMPBELL
1 lb hamburger
1/2 cup chopped onion
1/2 cup celery
1/4 cup soy sauce
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup rice, uncooked
1 1/2 cup Water
1 can Chinese noodles
Brown hamburger, onions, and celery. Add remaining ingredients. Cover and bake for 1/2 hour in
350 degree oven. Uncover and bake 1/2 hour longer. Sprinkle Chinese noodles for last fifteen
minutes.
CORN AND BEEF BLINTZES BY FERN NELSON VIA STEPHANIE HART
2 large or 3 small eggs
¾ cup milk
¾ cup flour
½ tsp. salt
Beat eggs with rotary beater; add milk, flour and salt. Continue beating until smooth. Grease 5-7 in
skillet. When very hot, pour ¼ cup batter into skillet. Quickly lift pan from stove and tilt so batter
runs all over bottom in paper-thin layer. Cook until golden brown; turn and cook a little longer.
Remove and cook rest of blintzes, stacking on top of each other to keep warm. Fill
Filling
¾ lbs of ground beef
½ tsp salt
1Tbsp chopped onion
½ tsp. chili powder
¼ cup catsup
¼ cup fine cracker crumbs
2 cans cream style corn
½ cup grated cheese
Mix first four ingredients in pan, brown. Remove from heat. Mix catsup and crumbs. Place about 2
Tbsp mixture in center of each blintz. Roll up. Spread corn in greased baking dish 13x9x2. Arrange
filled blintzes on corn. Sprinkle with grated cheese; garnish with extra catsup. Bake at 350 for 2025 minutes.
Main Dishes
132
CURRY BY PENI FLOYD
Brown:
Hamburger
Onion
Celery
Add:
1 can tomato soup
1 can mushroom soup
curry powder to taste
DANISH MEAT BALLS BY PENI FLOYD
1 lb. ground beef
1 egg
1 slice bread
¼ cup milk
1 tsp baking powder
1 Tbsp onion
1 tsp salt
¼ tsp pepper
Mix. Make into balls. Brown in a little oil.
1 can cream mushroom
1 can cream chicken
1 cup milk
Pour over meatballs
Bake at 350 for approximately 20 minutes.
Main Dishes
133
DINNER IN A PUMPKIN (GREAT FOR HALLOWEEN!)BY CATHY HANNA
Clean out 1 Med. Sized Pumpkin
FILLING
1 1/2 lb. hamburger
1 onion chopped
-BROWN hamburger and onion
ADD:
2 Tbsp soy sauce
1 can sliced mushrooms
1 can cream of mushroom soup
1 1/2 cups cooked rice
Put filling in pumpkin and bake at 350 degrees for 1 1/2 - 2 hours
FAMILY SIZE PARTY SPECIAL
(AFTON MISKIN)
(Double the recipe)
4 Tbsp butter
¼ cup grated cheddar cheese
4 Tbsp flour
¼ tsp. thyme
½ tsp. salt
¼ tsp. basil
Pinch pepper
4 frankfurters
1 ½ cup milk
½ cup peas
½ cup (1/2 8 oz can) tomato sauce
Melt butter in saucepan; blend flour, salt, pepper, and milk with it. Stir and cook
over low heat until smooth and thickened. Stir in tomato sauce and cheese. Stir
until cheese melts. Add herbs, frankfurters, and peas. Cook 5 minutes longer.
Serve over toasted frankfurter buns.
MEAT PIES BY LYNDA CAMPBELL
1 lb round steak, cut in pieces
2 carrots, sliced onion, chopped
2 potatoes
2 stalks celery, sliced
Brown meat and onion. Add water and simmer until done. Thicken with water and corn starch and
make gravy. In a separate pan, place diced potatoes, carrots, and celery and cook until done. Place
vegetables, then meat and gravy in casserole dish. Make Bisquick biscuits to put on the top. Bake
15-20 minutes at 350 degrees until biscuits are done.
Main Dishes
134
ONE DISH MEAL BY LYNDA CAMPBELL
1/2 lb hamburger
1 medium onions, diced
1 cup tomatoes
pepper
1/2 cup creamed corn
1 1/2 cup cooked noodles
1 cup grated cheddar cheese
1 cup mushroom soup
1 tsp. Worcestershire sauce
1 tsp. Salt
Brown hamburger and onions. Add remaining ingredients. Bake in greased casserole dish at 350
degrees about 45 minutes. If desired, 1/4 cup grated cheese can be sprinkled over top the last
fifteen minutes. This can be made on top of range if oven is not available.
PIZZA CRUST (THICK)
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no
longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise
until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the
dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you
may place your toppings on the dough, and bake immediately. If you are baking your pizza in a
pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 20 minutes.
Dough keeps well in refrigerator over night.
Main Dishes
135
PIZZA CRUST AND BREAD STICKS BY ANGE ARNELL
1 ½ cup warm water
2Tbsp sugar
3 ½ cup flour
1Tbsp salt
1Tbsp yeast – little less in pizza crust
Bake 350º 20 min.
PIZZA DOUGH
BY TRENT AND BRITTNEY MISKIN
1 pkg quick rise yeast ( 2 1/4 Tbsp)
1 cup warm water
2 Tbsp vegetable oil
1 Tbsp honey
2 1/2 cups flour
1/2 tsp onion powder
1/2 tsp garlic salt
(I do mine in the bread maker in the dough setting, laying wet to dry ingredients)
Mix yeast in water and let sit for a couple minutes. Add all the other ingredients and form into a
dough. Let dough sit for a few minutes. You can then either make one thick crust pizza or two
thinner crust pizzas (that is what I do). Pre cook the crust at 450 for 5 minutes (I usually brush with
olive oil and sprinkle with pizza seasonings). Place your toppings, then bake for about 10 min (just
watch it) until cheese is melted, and crust is browned.
BARBECUED CHICKEN PIZZA
1 lb. pizza dough
1/2 lb. (or more) boneless chicken cut into small pieces
Red onion (sliced thin)
Barbecue sauce
Salt
Italian Seasoning
Pepper
Fresh parsley (optional)
½ Tbsp Garlic (I use bottled)
Parmesan cheese
Cheddar cheese
Spray pizza pan lightly with Pam. Stretch dough onto pan. Cook chicken pieces in frying pan with
approximately 1 tbsp. oil. Season with garlic, salt and pepper. Add barbecue sauce to taste (enough
to thoroughly coat chicken).
Sprinkle dough with Parmesan cheese. Spread chicken pieces on pizza dough. Arrange red onion
over pizza, sprinkle fresh parsley. Bake for 10 minutes at 425 and then top with Cheddar cheese,
more Parmesan cheese, additional salt, pepper and garlic (if needed). Continue baking 10 more
minutes at 425 degrees or until bottom crust is lightly browned. Cut and serve!
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BROCCOLI ALFREDO PIZZA
pizza crust
2 cups chopped fresh broccoli flowerets or spinach
1/2 cup fat-free ricotta cheese
1 cup part-skim mozzarella cheese
3/4 cup Alfredo sauce (I use Western Family made from dried mix)
Garlic, to taste (I use 3 or 4 cloves)
Basil, to taste (I use 1 or 2 tsp)
Preheat oven to 400º. Spray or grease cookie sheet or pizza pan.
Chop your broccoli and garlic cloves. Set the garlic aside. Steam the broccoli in microwave with a
little water for 5 minutes or until soft. Drain. In a large bowl, stir together steamed broccoli, garlic,
ricotta, mozzarella, and basil until well-mixed.
Unroll dough on greased cookie sheet or pizza pan. Press to desired size, shape and thickness. Pour
your Alfredo sauce evenly over the dough. Use the bottom of a spoon, if necessary, to make sure
it's evenly spread. Then spoon broccoli/cheese mixture evenly over the Alfredo sauce.
Bake 15-20 minutes at 400º.
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HAWAIIAN SWEET AND SOUR MEATBALLS
(PORCUPINE STYLE) ELENA CABATU
MEATBALL MIXTURE:
1 LB GROUND BEEF
½ LARGE ONION (DICED)
1 large egg
¼ cup bread crumbs
½ cup cooked wheat berries
1 tsp. Soy sauce (Aloha Brand Shoyu – can purchase at Walmart)
Salt and pepper to taste
GRAVY MIXTURE
1 can pineapple chunks
1/3 cup brown sugar
1/3 cup Soy Sauce (Aloha Brand Shoyu)
1/3 cup water
In a large bowl, combine meatball ingredients. Form into meatballs and cook in a large pot or wok with 1
Tbsp of oil. While meatball are cooking combine gravy ingredients in a small bowl. Remove cooked
meatballs from pot/wok and save 1 Tbsp grease. Pour gravy mixture into your pot/wok and bring to a
gentle boil. Mix 2 Tbsp cornstarch with a little water and slowly pour into gravy, mixing with a whisk.
When the gravy has thickened, place meatballs back in the pot/wok and gently stir. Serve over rice.
White (sticky) rice:
1 cup white short grain rice
1 ¼ cup water
In a pot rinse your rice in warm water until the water is clear. Drain and add 1 ¼ cup of water. Bring to a
boil for 30 seconds; reduce heat to low, cover and cook for 15-20 min or until the water is absorbed and
the rice is tender. Remove from heat and let sit for about 5 minutes before serving.
You can also make what we call Hapa rice with half brown and half white rice using the same recipe but
adding 1/4 cup more water.
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QUICKEST PIZZA DOUGH
This is the quickest way to make pizza dough, since it has only a 10 minute rising.
3 1/2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon (1 packet) instant rise yeast
1 teaspoon salt
1 cup water
1 1/2 tablespoons extra virgin olive oil
In a large bowl, combine 2 cups flour with sugar, undissolved yeast and salt. Heat olive oil and
water together until very warm (100° to 110°F). Slowly stir into flour. Mix well. Stir in 1 to 1 1/2
cups of remaining flour, enough to make stiff dough. Knead on a lightly floured work surface until
smooth and elastic, about 8 to 10 minutes.
Preheat oven to 450°F. The oven should be hot.
Place in oiled bowl and cover with clean tea towel. Let rest for 10 minutes. After resting, divide
dough in half. Roll or stretch each half into 12 inch pizzas, or use single roll for 14 inch pizza.
Place in lightly oiled pizza pan or pans. Cover and let rest for 10 minutes before putting on topping
of your choice.
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SAMOSA ROLL-UPS BY CHERYL TUCKER
2 onions, finely chopped
1/2 inch fresh ginger, grated; (or 1 1/2 tsp ground)
4 cloves garlic, finely grated
1 tsp. cumin seed (or 1 tsp powder)
2 1/2 tsp. coriander powder
1/2 tsp. tumeric
1/4 tsp. cayenne pepper (optional)
1/4 tsp. Garam Masala
2 tsp. Salt
2 lbs. ground beef
1 pkg won ton Wrappers
olive oil
---Filling--1 lemon
1 pkg frozen peas
2 springs fresh mint, finely chopped
8-10 sprigs fresh coriander, finely chopped; (if available)
Sauté onions in small amount of oil until clear. Work fresh ginger and garlic in mortar and pestle
and add toward end of cooking onions; stir to keep from burning. Add next five ingredients. Cook,
stirring constantly, adding a Tablespoon or so of water as needed to keep spices from sticking or
burning. When spice odor changes (raw odor vanishes), add ground beef, chili pepper and salt.
Cook over medium heat until meat is done and all liquid has evaporated, stirring occasionally.
Remove from heat; add peas, lemon juice (juice from 1 fresh lemon) chopped coriander and mint.
Stir to mix well. Cool. Take a won ton wrapper and brush inside with olive oil. Add 1 Tbsp. of
filling. Tuck edges inside and then roll like a burrito. Brush top with olive oil and place on greased
cookie sheet about two inches apart. Bake at 500 degrees for ten to fifteen minutes until golden
brown. Remove from oven and let cool. Delicious hot or cold.
STEAK AND PEPPERS (Kory Miskin’s Albania Missionary Cookbook)
Slice 1 lb. beef into ½ inch. strips. Mix ¼ cup soy sauce and 1 tsp. sugar. Pour over beef and soak
for ½ hour. Combine 2 tsp. cornstarch (or 4 tsp. flour) with 2 Tbsp. soy sauce (if necessary add a
little water). Heat 4 Tbsp. oil in skillet. Add one clove minced garlic and 1 tsp. ginger. Sauté’ 1
min. Add 2 green peppers diced and sauté’ for 3 min. Add beef liquid. Sauté’. Add 2 tomatoes
diced and cornstarch mixture. Cook. Serve over rice.
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TURKEY POT PIE BY JOYCE MISKIN
"Nothing beats a homemade turkey pot pie filled with leftover turkey, vegetables, and spices!"
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk
1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie
pan, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots,
parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the
bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add
the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until
thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and
place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175
degrees C), and continue baking for 20 minutes, or until crust is golden brown.
Kristana made this recipe without the crust. She poured it into a casserole dish, then topped it with
biscuits and baked it.
TATOR-TOT CASSEROLE BY FERN NELSON
2 lbs hamburger
1 pkg Lipton onion soup (dry)
3 cans cream of mushroom soup
2 lbs Tater-Tots
Break hamburger in bottom of ungreased pan, sprinkle onion soup mix over hamburger. Spread
mushroom soup over that. Top with tots. Bake at 375 for 1 hour, or until tots are brown and crisp.
(16 servings)
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WIENERSCHNITZEL BY JOYCE MISKIN
I buy boneless pork chops and trim off the fat. If they are double in thickness, (like at Sam’s club) I
cut them in half before pounding them. You can leave them thick, but it takes a lot to pound them
thin enough; but they will be large schnitzel’s that way. Put the meat on a cutting board, and pound
each piece of meat until about ¼ inch thick., or less. (Cover the meat with plastic wrap before
pounding, or it will splatter). Salt and pepper each piece of meat on both sides.
On dinner sized plates, put the following ingredients:
Flour
Beaten eggs
Bread crumbs (I buy western family unseasoned---but you can make your own or buy whatever
brand, unseasoned)
Dip meat one at a time into each ingredient until well coated. Start with the flour, then the egg,
then the bread crumbs. I usually repeat the process for each piece of meat so they are coated twice,
but last time I coated them once and it was still good. (I ran out of bread crumbs!) Cook the meat
in hot oil, about ½ inch deep in the frying pan, until browned, turning with tongs to cook the other
side of the schnitzel. Place on a paper towel to drain some of the oil. Serve hot with lemon juice
squirted on top of the schnitzel.
This can also be made using boneless, skinless chicken breasts, coated one time.
Note: Keep oil at about 350 degrees. Might want to cut into Pork to make sure it is done 
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MEXICAN:
A good wife always forgives her husband when she’s wrong. Milton Berle
As Phyllis Diller said, “Never go to bed mad. Stay up and fight!”
After a quarrel, a wife said to her husband, “You know, I was a fool when I married you.” The
husband replied, “Yes dear, but I was in love and didn’t notice.”
I married Miss Right. I just didn’t know her first name was Always.
During arguments, be open and honest about your feelings. Don’t presume the feelings or
expectations of your partner - ask! Consult with others in an appropriate manner with the ultimate
decision being made by you. Be careful about disclosing issues that only you and your partner
need to decide. Let go of mistakes. Learn from mistakes and allow them to be the stepping stones
towards growth.
You will have an argument! When you do, don’t threaten to go home or leave. Stick with the
discussion until it’s solved. If it gets too heated, take a time out. Listen to each other.
When things are really stressful, sit down on the floor facing each other and maintain eye contact
while discussing the issue. Try holding hands to enrich the connection. It helps you to feel
important and cherished, and eliminates hostile body language.
Don’t be afraid to say, “I think you/we are just tired. Let’s drop it.” Be open to being told the same
thing. Try not to raise your voice. It is very powerful to be able to say, “I’m upset” without acting
it out. Stick to the subject. Identify the real problem. Don’t go to other issues. Remember, your
spouse is not a mind reader. Recognize when it is your fault and apologize. Don’t stonewall closing your ears or shutting off when a partner is complaining is a huge predictor of breakdown in
a relationship.
Another interesting fact that research has uncovered is that the relationship is likely to fail if the
woman shows affection to her partner when he is displaying negative emotions towards her. The
advice says that an angry response from the spouse is more likely to contribute to a healthy longterm relationship. This sounds crazy, I know, but I have experienced it. Years ago, I heard advice
that I should try “not complaining” for thirty days to see how it affected our relationship. It sounded
so noble and good that I decided to try it. It was an absolute disaster. When he did something that
really bugged me, I just smiled and ignored it (at least on the outside, but it festered inside). I was
working so hard to be perfect, but he wasn’t (as he didn’t know about the experiment). He was
allowed to criticize me, but I just had to take it. After a few days, I learned that it was much
healthier to express my emotions (in a positive way, of course), rather than stifle them. However,
agreeing to disagree and knowing which subjects to steer away from is a key relationship skill.
Getting everything “out in the open” or “airing issues” doesn’t always make sense if there are
topics on which you just don’t agree. If he squeezes the toothpaste from the bottom and she
squeezes it from the middle, buy two tubes!
Express disapproval using “I” rather than “You”. Thus, you would say, “I feel so uncomfortable in
a house where everything isn’t put away” rather than “You are such a slob. Clean up your mess.”
The one expresses how the situation affects the speaker. The second criticizes the other person.
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CHICKEN ENCHILADA CASSEROLE BY JOYCE MISKIN
For a 9x12 baking pan—can spray pan with non-stick spray for easier serving
8 - 12 corn tortillas cut in quarters
½ cup sour cream (more if desired)
1-2 cans cream of chicken soup
1-2 cups grated cheddar cheese (use some of the cheese to put on top of the casserole)
1 small can diced green chilies or jalapenos (depending on how hot you like)
½ small onion diced and sautéed (or dehydrated minced onion—1 tbsp. softened in water)
2-3 chicken breasts cooked and diced or shredded
Salt and pepper to taste
Combine sour cream, soup, cheese, onions, chilies and salt and pepper in serving bowl and mix
together. Spread about 1/3 of creamed mixture on the bottom of the pan. Layer the pan with half the
tortillas. Spread with about ½ the remaining creamed mixture and layer with remaining tortillas.
Spread with remaining creamed mixture and top with cheese. Cover with aluminum foil and bake
in preheated 350 degree oven for about 45 minutes, until bubbly.
(This is not an exact recipe as you can tell. Ben asked for it when I wasn’t sure how I made it!)
CHICKEN ENCHILADAS BY CATHY HANNA
2 cans cream of chicken soup
2 cups sour cream
1 can diced chilies
1/2 tsp salt
4 chicken breasts, cooked and diced
1 medium onion, diced
6 corn and 6 flour tortillas
2 cups grated cheese
Combine ingredients for sauce. Add only 1 cup of cheese. Layer pan: sauce, tortilla, sauce,
tortilla, sauce. Bake 350 degrees for 40 minutes. Last 5 minutes, add 1 cup cheese
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CHICKEN ENCHILADAS BY MOANA KROPUSHEK
Mix: 2 cans cream of chicken soup
1 cup sour cream
1 small can diced green chilies
Cook chicken or turkey. Heat small tortilla in oil. Line pan with sauce. Put chicken chunks, sprinkle
with grated cheese and roll up. Put in pan. Cover with remaining sauce. Sprinkle with cheese. Bake
until warm.
CHICKEN ENCHILADAS (CARA) BY CARA SULLENGER
2 cups chopped cooked chicken
1 cup sour cream
1 (7-ounce) can chopped green chilies
1 cup chopped onions
2 Tbs. Butter
½ tsp. salt
4 cups shredded Monterey Jack Cheese
10 flour tortillas
1 (15-ounce) can mild enchilada sauce
Green onion to garnish, chopped
Combine chicken, sour cream, and green chilies. Set aside. In another pan, sauté onions in butter
until golden. Add onion, salt, and 2 cups cheese to chicken mixture. Dip tortillas in enchilada
sauce to soften. Spoon about ½ cup of the chicken mixture into each tortilla. Roll up and place
close together in 2 greased 9x13-inch pans (5 enchiladas per pan). Cover with remaining shredded
cheese (1 cup per pan). Bake uncovered at 350° F. For 20-30 minutes. Garnish with chopped
green onions. Makes 10 enchiladas.
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CHICKEN ENCHILADA SOUP BY MICHELLE MISKIN
3 tbsp oil
1 ¼ cup chopped onion
1 clove minced garlic
2 cups shredded cooked chicken
4 oz. can chopped, green chilies
2 beef bouillon cubes
2 chicken bouillon cubes
26 oz. can condensed cream of chicken soup
1 large can of water (use soup can)
1 ½ tbsp. A-1 steak sauce (optional)
1 tbsp. Worcestershire sauce
1 ½ tsp. cumin
2 tsp. chili powder
2 ¼ cups shredded cheddar cheese
20 (6 inch) corn tortillas cut in strips
½ tsp. paprika
In a soup pot, sauté onion and garlic in oil over medium heat until onion is translucent but not
browned. Add all remaining ingredients except cheese, tortillas, and paprika. Bring to a simmer.
Turn soup down to low—should NOT boil—add cheese and stir till melted. Add tortillas gradually
(to prevent them from sticking together). When tortillas are softened, soup is ready to eat. (The
tortillas will thicken the soup.) Garnish with paprika. Serves about 8.
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CHIMICHANGAS by Michelle Miskin
21 oz cream of chicken soup
8 oz diced green chilies
2 tbsp lime juice
8oz package cream cheese
8 oz Monterrey jack (or a mixture of cheddar and mozzarella)
3/4 package taco seasoning
2 lbs boneless, skinless chicken breasts
8 large flour tortillas
8 oz cheddar cheese
8 oz sour cream
guacamole (optional)
Boil chicken in salted water for 1 1/2 to 2 hours (the chicken will be cooked through in about 10
minutes of boiling, it just won't shred as easily). Shred chicken. Pour the cream of chicken soup
into a blender along with the green chilies, and lime juice. Puree until smooth, then pour into a
saucepan, and warm over medium-low heat while proceeding with the recipe.
In a large bowl, stir together the cream cheese, Monterrey Jack cheese, and taco seasoning until
well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla
into a rectangular packet around the filling. The easiest way to do this is to fold in the two "smaller"
sides and the roll up from one of the "larger sides".
Fry in deep fat fryer for four minutes or bake in oven at 350 for 20 minutes.
Place on plate, and ladle the warm sauce over-top. Sprinkle with Cheddar cheese and green onions.
Finish with a dollop of sour cream or guacamole.
EASY CHICKEN ENCHILADAS BY DEBBIE TANNER
Flour Tortillas
2 cans cream and chicken soup
1 pint sour cream
2 cup shredded cheese
1 can chopped green chilies
chopped onion
chicken breasts (cooked and broken into small pieces)
Mix ingredients together, reserving 1 cup of the cheese and some of the cream sauce. Place
mixture into tortillas. Roll and place in pan. Cover with remaining sauce and garnish with the
cheese. Grease baking dish. Bake at 350 degrees for 30 minutes.
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CHICKEN FAJITAS
1 teaspoon pure chili powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon cornstarch
2 tablespoons lime juice
1/4 cup water
3 tablespoons extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1 red or green bell pepper—cored, seeded and cut into thin strips
4-5 mushrooms, sliced
1 medium onion, thinly sliced
8 flour tortillas, warmed in the microwave
Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving
In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic
powder, cornstarch, water, and 2 tablespoons of the oil. Add the chicken, bell pepper and onion,
seal and knead gently to coat. Refrigerate for 15 minutes.
Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the
contents of the bag into the skillet and cook over high heat, stirring occasionally, until the
vegetables are crisp-tender and the chicken is cooked through, about 6-10 minutes. Remove from
the heat and stir in the lime juice.
Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce,
cheese, salsa, sour cream and lime wedges.
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SWEET LIME CHILE ENCHILADAS BY SUSAN NIELSON
4 chicken breast, cooked and shredded
1 12-15 oz. bottle salsa verde (green sauce made w/tomatillos etc.)
(Joyce added some Herdez brand canned green chile enchilada sauce)
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream (can use half and half)
8-10 flour tortillas
5 cups shredded Monterey jack cheese
In a large bowl, whisk together honey, lime juice, chili powder, garlic powder and salt. Add
shredded chicken to the lime mixture. Let sit 10 minutes. In a 9x13 pan pour 3/4 of the bottle of
salsa verde, just to cover the bottom of the pan. Reserve the rest.
Take each flour tortilla and fill with chicken and cheese; a couple of tablespoons of each. Roll up
and place, seam side down in the salsa verde. Repeat process until all tortillas are filled. After you
remove all of the chicken, there will be remaining lime sauce in the bowl. To that sauce, add heavy
cream and the remaining salsa verde. Pour this mixture over the filled enchilada and cover with all
the remaining cheese.
Bake at 350 degrees for 30-40 minutes or until cheese is brown and bubbly.
Serve with sweet rice.
SWEET PEPPER RICE
3 Tbsp butter
1 sweet onion, finely chopped
1/2 red pepper, finely chopped
1/4 cup cilantro, chopped (Joyce omitted this)
1/2 tsp. salt
1/4 tsp. garlic powder (or minced garlic)
1/4 cup sugar
1 1/3 cup long grain white rice
3 cups chicken stock
In a large sauté pan, melt butter and add onion and pepper. Cook until soft and onion is translucent.
Add cilantro and salt and garlic powder, cook another minute. Add rice and brown. Watch closely
as not to burn.
Dissolve sugar into chicken stock. When completely dissolved, add to rice. Bring to a simmer,
turn to low and cover. Cook covered for 30 minutes. Fluff with fork.
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CHIMICHANGAS (TURKEY-JACK) by Tammy Hay
½ lb ground turkey
16 oz refried beans
1 ¾ cup salsa
4 1/2 oz green chilies, drained and diced
1 tsp chili powder
3 Tbsp scallions
1 cup Monterey Jack cheese, reduced fat
8 large burrito tortillas
Preheat oven to 350. Coat 13x9 pan with cooking spray. Brown turkey and drain. Add beans,
salsa, peppers, chilies, chili powder, and scallions. Cook until heated. Stir in cheese. Warm
tortillas. Add ½ cup of mixture to tortillas and roll up. Bake uncovered until crisp and brown,
about 20 minutes. (Weight Watchers, 5 points)
FIESTA BEEFY ENCHILADA SKILLET BY LISA BLAU
1 lb. ground beef
1 jar (17.25 oz) Pace enchilada sauce
10 corn tortillas cut into 1" squares
1 cup shredded cheese
Sour cream
Cook ground beef in skillet - pour off excess fat. Add enchilada sauce, tortillas, and half the
cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot. Top with remaining
cheese (let it melt a little) and serve with Sour cream. Serves 4 and takes about 15 minutes.
MEXICAN LASAGNA BY LAUREL STEWART VIA TAMMY HAY
8-10 Corn tortillas cut into fourths
chicken, chopped and cooked
1 cup sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
14 oz salsa
1 lb cheese
1 medium onion, chopped
1 tsp garlic
1 can chopped green chilies
1 can sliced black olives
Heat soup, onion, sour cream, salsa, garlic, and green chilies and combine with cooked chicken.
Layer tortillas, sauce mixture and cheese in a greased 9x13 pan—2 layers. Top with tortilla,
cheese, and olives. Bake at 350 for 30 minutes.
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MEXICAN RICE (CHERRI HART)
2 cups cooked rice
1 cup sour cream
1 cup shredded cheese
¾ to 1 cup salsa
Combine above ingredients. Add ½ cup cheese to top, sprinkle lightly with paprika. Bake in
covered casserole dish 350ْ for 30 minutes. Excellent with chips and avocado dip.
SALSA BY JANELL SPENCER
2 lg. cans stewed tomatoes
1 (14 ½ oz) can Mexican style stewed tomatoes
1 clove garlic, cut into ¼’s and put in blender
¾ of a bunch of Cilantro (leafy part mostly)
1 tomatilla
1 or 2 Jalapeño (take out seeds)
1 med onion (chopped)
½ lime
Chop all ingredients, except lime, with a food processor and mix in bowl. Squeeze lime into
mixture. (Best next day)
SALSA (BLACK BEAN MANGO2) by Liz Hay
1 can Organic Black Beans
1 large Mango (or Pineapple)
1 large tomato
1 bunch of Cilantro
1 large Jalapeño
Thoroughly rinse can of black beans and drain. Dice mango, tomato, jalapeno, and cilantro in
mixing bowl and toss in black beans. Chill in refrigerator for 30 minutes. Garnish with sour
cream. For more variety, add fresh avocado and/or corn. Makes one serving!
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SANTE FE CHICKEN BY DEBBIE NELSON
¼ cup margarine
1 medium onion chopped
1 can cream of mushroom
1 can cream of chicken
1 cup sour cream
1 Ro-tel tomatoes
6 large flour tortillas (tear into bite size pieces)
2 cups cubed chicken breast
2 cups shredded cheddar cheese
Cook onion in margarine until tender. Add soups, Ro-tel chicken, and sour cream. Mix well.
Alternately layer tortillas, soup mixture, add cheese. Bake at 325 for 40 min.
TACO SOUP BY LORI ALLEN
1 medium onions, diced
1 lb ground beef, browned
1 pkg taco seasoning mix
1 tsp. cumin
Salt
pepper
32 oz Mexican Style Stewed Tomatoes
32 oz red kidney beans (or white navy);
drained
1 can corn; drained
16 oz tomato sauce
Salsa
avocado
chips
sour cream
grated cheddar cheese
Brown meat with onions and spices. Add drained vegetables/beans. Simmer. Serve with chips,
avocado, sour cream and cheese.
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TACO CHICKEN DISH BY JOYCE MISKIN
Pan fry 3 chicken breasts in oil seasoned with salt and pepper. Cut into cubes or shred and set aside.
(Increase or decrease depending on number being served.)
2 - 14 oz. cans cubed tomatoes (any variety)
1 can olives sliced (or one can pre-sliced olives)
1 can (4 oz.) chopped green chilies drained
1 Tbsp. dehydrated onions (reconstitute in water)
1 pkg. taco seasoning (Schillings or McCormick)
½ tsp. salt
1/4 tsp. garlic powder
Combine ingredients in large pan and heat.
Combine the following and add to above ingredients. Stirring until thickened.
1-2 cup chicken broth
1/3-1/4 cup cornstarch
Serve on top of crushed tortilla chips. Top with sour cream and grated cheddar cheese.
TACO SOUP BY CARA SULLENGER
1 lb. cooked hamburger
¼ cup diced onion
1 can (14.5 oz.) diced tomatoes with juice
1 can (8.5 oz.) corn with juice
1 can (15 oz.) black beans with juice
1 pkg. taco seasoning
1 can (6 oz.) tomato paste
1 cup water (can add more)
Cook hamburger and ¼ cup diced onion till hamburger is cooked, then add all other ingredients.
Simmer with lid for 15 minutes. Serve with Santitas (tortilla chips), shredded cheese, sour cream,
avocado.
TACO SOUP BY PENI FLOYD
2 lbs hamburger (browned)
½ to 1 large can tomato juice, or 1 quart whole tomatoes
1 pkg. taco seasoning
1 pint can red kidney beans
1 small can tomato sauce
1 can corn drained
Simmer 30 minutes. Serve with corn chips and grated cheese.
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TOSTADAS BY JANAE HAY
1 lb. ground beef, browned
2 cans refried beans
1 envelope dry taco seasoning mix
8 oz. can tomato sauce
1/2 cup water
10 tostada shells
1 1/2 cups shredded lettuce
2 tomatoes, diced
1/2 lb. shredded cheddar cheese
1 can sliced black olives
1 pint sour cream
Guacamole
salsa
Combine ground beef, refried beans, taco seasoning mix, tomato sauce, and water in slow cooker.
Cover and cook on low for 6 hours. Crisp tostada shells and spread hot mixture on shells and top
with remaining ingredients.
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MISCELLANEOUS
GRANOLA BY KATHLEEN SNEDDON
Cook’s Notes: The main reasons I started making granola was because commercial granola is too
sweet for us. So this recipe which I have adapted over the years (found in BHG, April 2002)
originally used only 4 cups of rolled oats with same amounts of honey and sugar listed here; thus I
use more oatmeal so net effect is less sweet. You can adjust the amount of oats to suit your “sweet”
tooth. Also, you can add coconut (my daughter’s favorite), walnuts or pecans, dried raisins or
Craisins, or whatever you want!
8 cups old fashioned rolled oats
1 ½ cups sliced almonds
½ cup brown sugar
½ tsp. salt
½ tsp cinnamon (I generally use to ¾ to 1 tsp, depends on freshness of your cinnamon)
1/3 cup oil (I always use canola)
1/3 cup honey
1 tsp vanilla
METHOD: Prepare a 9 x 12 baking pan (or a large rimmed baking cookie sheet if you prefer your
granola crispy) with PAM (or similar product); set aside
Combine the first five ingredients, mixing well.
Pour oil into measuring cup, and then add the honey. (If you put the oil in first, the honey will pour
out easier. But first soften the honey separately in the microwave). Mixture should be slightly
warm thus easier to stir and pour. Add the vanilla to honey-oil; pour over the oat mixture and mix
well. (Clean hands are helpful!). Put in pan and bake
Bake 40 minutes in a 300 degree oven. I always stir well after 20 minutes then return to oven for
final 20 minutes.
PEANUT BUTTER PLAYDOUGH BY CHERRI HART
1 cup smooth peanut butter
1 cup corn syrup
1 ½ cup powder milk
1 ¼ cup powder sugar
Mix in large bowl, knead to blend
Miscellaneous
155
PUMPKIN SEEDS BY PENI FLOYD
Boil seeds in salt water (1 Tbsp salt to water)
Boil 10 minutes and lay out to dry
Melt:
3 Tbsp butter
1 tsp Worcestershire sauce
1 tsp salt
Mix 2 cups boiled seeds in mixture. Bake at 300. stir every 10 minutes.
SWEETENED CONDENSED MILK
1 1/3 cup instant nonfat dry milk (or ¾ cups
non-instant)
¾ cup sugar
½ cup boiling water
2 Tablespoons butter
Melt butter in boiling water. Stir in sugar. Place in blender and, with blender going, add dry milk.
Blend until smooth. Makes about 14 oz
Miscellaneous
156
ORIENTAL:
Bruce Hafen: A bride sighed blissfully on her wedding day "Mom, I'm at the end of all my
troubles!" "Yes,” replied her mother, "but which end?" When troubles come, the parties to a
contractual marriage seek happiness by walking away. They marry to obtain benefits and will stay
only as long as they're receiving what they bargained for. But when troubles come to a covenant
marriage, the husband and wife work them though. They marry to give and to grow, bound by the
covenants to each other, to the community, and to God. Contract companions each give 50 percent;
covenant companions each give 100 percent.
CHICKEN STIR FRY WITH ORANGE GLAZE BY MICHELLE MISKIN
2 chopped green onions
1 minced glove garlic
1-2 cups sliced carrots
1 cup sliced zucchini
1 cup chopped broccoli
1 cup slice mushrooms
1 cup chopped cauliflower
1 cup shredded cabbage (optional)
CHICKEN:
2 chicken breasts cut in cubes
1/2 cup flour
1 tsp season salt
Mix flour and season salt in bag. Place chicken in bag and shake to coat.
SAUCE:
1 1/2 tbsp cornstarch
1/2 cup soy sauce
2/3 cup orange juice (plus 1/3 for later)
1 tbsp sugar
1/4 tsp pepper
Mix well and set aside.
Set wok at 375 and add 2 tbsp peanut oil. Sauté chicken, garlic, and onions in oil. Cook for five
minutes or until chicken is done. Add 1/3 cup orange juice. Add vegetables and let steam for 3
minutes. Push cooked vegetables aside leaving center clear. Add sauce to center and cook until
thick and bubbly. Stir altogether and serve over rice. (If needed, add extra water. Don’t add extra
orange juice or will become too concentrated.
Oriental
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CHINESE FRIED RICE BY MICHELLE MISKIN
RICE:
2 cups water
1/2 tsp salt
1 tbsp margarine
1 cup rice
SAUCE:
3 tbsp oil
2 beaten eggs
1/2 cup diced cooked ham
1/4 cup fresh mushrooms, finely chopped
1/4 cup thinly sliced green onions
3 tbsp soy sauce
Add ingredients for rice in medium sauce pan. Bring to a boil. Reduce heat to low. Cover tightly
and cook for twenty minutes.
In fry pan, heat 1 tbsp of oil. Add beaten eggs and cook until set (without stirring). Invert fry pan
over large plate to remove cooked eggs. Cut into strips. Heat remaining oil and cook ham,
mushrooms, and green onions for four minutes or until vegetables are tender. Add cooked rice and
egg strips. Sprinkle with soy sauce.
FRIED RICE –JOAN MISKIN
Fry ½ - 1 pound hamburger.(May add diced onion and bacon or ham.)
Add to meat:
1 tsp. garlic powder
2 Tbsp bouillon
1 tsp. paprika
¼ - 1 tsp cayenne pepper
optional – 1 cup diced leeks or green onions
Fry together and add 2-3 cup cooked rice. Serve with over easy egg on top.
Oriental
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SPICY ASIAN LETTUCE WRAPS BY KARI PARKER VIATAMMY HAY
2 ½ oz bean threads (cellophane noodles)
¼ cup minced cilantro
¼ cup soy sauce
1 Tbsp chili paste
2 tsp dark sesame oil
2 cups cooked, chopped, chicken
1 head, iceberg lettuces
Cover bean threads with boiling water and let stand 5 minutes. Drain. Rinse with cold water and
chop. Combine cilantro, soy sauce, chili paste, and oil in a large bowl. Whisk together. Add
chicken and noodles. Stir to coat. Spoon 1/3 cup mixture on lettuce leaves. (Weight watchers 5
points)
STIR FRY BY MICHELLE MISKIN
1 tbsp oil
1/2 pound turkey or chicken, cut into small pieces
1/3 onion, sliced
1/3 green pepper, sliced
1/2 cup jicama, sliced thin
1 1/2 cup vegetables, sliced thin (carrots/celery/peas; broccoli/cabbage; mushrooms/cauliflower)
SAUCE, mix and set aside:
1 tbsp cornstarch
3 tbsp soy sauce
1/4 tsp ground ginger
1/8 tsp garlic powder
2/3 cup water
1/2 tsp sugar
1 seasoning packet from chicken flavored
ramen
noodles
2 packages ramen noodles cooked in four cups boiling water for 3 minutes. Drain.
Place vegetables and jicama in microwave bowl with 1 tbsp water. Cover and cook on high for 3
minutes or until vegetables are tender/crisp. Stir fry meat, onion, and green pepper in hot oil for
about 8 minutes or until meat is done and vegetables are tender. Stir in sauce and cook until
thickened and bubbly. Cook and stir for two more minutes. Add cooked vegetables. Cook 3
minutes. Serve over noodles.
Oriental
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CHINESE GREEN BEANS
1 lb green beans; trimmed
2 tbsp soy sauce
1 tsp cornstarch
1 tsp brown sugar
1 tsp sesame oil
1/4 tsp red pepper flakes
2 tsp peanut oil
1 tsp minced garlic
1 tsp ginger root; minced (can use purchased minced ginger)
Steam green beans until crisp tender, about 5-10 minutes (depending on desired crispness). Stop the
cooking by running them under cold running water. Drain. Meanwhile, mix soy sauce, 2
tablespoons of water, cornstarch, sugar, sesame oil and crushed red pepper in a small bowl until the
cornstarch is well dissolved. The dish can be prepared up to this point, several hours in advance.
Heat peanut oil in a large skillet, or wok over medium-high heat. Add beans and stir-fry 3 minutes,
until beans are very hot and start to char in spots. Add garlic and ginger root. Continue stir-frying 2
minutes. Pour in soy sauce mixture. Toss beans constantly until beans are evenly coated and glazed,
about 1 - 3 minutes. Serve immediately.
Oriental
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TINY SPICY CHICKEN by Karol Cook
3 lbs boneless, skinless, chicken breast, cut into 1 inch cubes
garlic salt
2 eggs, beaten
cornstarch
Sauce
1 tsp Sambal Fresh Chili Paste
1 ½ cups sugar
¾ c ketchup
3 tsp soy sauce
dash salt
¾ cup chicken broth
6 Tbsp brown sugar
¾ cup white vinegar
Sprinkle chick with garlic salt and let set for one hour in the refrigerator. After an hour, dip
chicken into the eggs and then into cornstarch. Brown chicken in frying pan until golden brown.
Place chicken in 9 by 13 in pan. Mix sauce in saucepan. Cook only until sugar is dissolved. Pour
over chicken. Bake at 325 for 45-60 minutes, turning chicken every 15 minutes. When you pour
the sauce over the chicken, it will be very runny. The sauce will thicken as it cooks and form a nice
coating.
TINY SPICY CHICKEN
(SARA STONE)
3 lbs. chunked uncooked chicken
In Ziploc bag sprinkle chicken with garlic salt—mix around until all chicken is coated with salt. Let
sit 1 hour. (I’ve done it for 1/2 hour) Add 2 eggs and ½ box cornstarch (1 ½ cup) into the bag. Roll
chicken around until coated with cornstarch mixture. Skillet fry chicken until sides are brown. (Put
a little olive oil in the skillet to brown the chicken.) Put chicken in large casserole dish or 9x13
pan. Pour sauce over the chicken and cook at 350 degrees for about 45 min -1 hour, stirring every
15 min. Sauce will thicken when done. (Can also leave chicken in sauce pan and simmer on stove,
stirring while cooking until sauce is thickened. It takes less time to cook this way.)
Sauce:
¼ cup cornstarch
6Tbsp brown sugar
1 ½ cup sugar
1 ½ cup chicken broth (use canned or bouillon cubes)
¾ cup vinegar
¾ cup ketchup
3Tbsp soy sauce
1-3Tbsp Sambal Oelek fresh chili paste—according to taste (found at Marketplaces)
Serve with steamed rice.
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PASTA:
When we were first married, Steve was so strong about everything. I remember picking out
furniture and having him be so opinionated that anything I wanted was ruled out because it didn’t
have wood or had too many flowers or was a color he didn’t like. However, I later learned that
even though he had an opinion about everything, some things just didn’t matter that much to him. I
needed to say, “This is really important to me.” When you disagree about something, let each
person rate the strength of his/her feeling about the topic (on a scale of 1-10). Suppose he wants to
go to the basketball game with an 8, but she would rather stay home with a 6. His stronger feelings
win out. If she wants to take piano lessons with a 10, and he would rather have her home with a 7,
her feelings win out. Be honest about your emotions. If you find everything is a ten, you need to
loosen up and let your spouse have his/her way more.
BAKED ZITA BY LISA BLAU
1 box ziti noodles, cooked according to package directions.
1 lb ground hamburger
1/2 onions
1 clove garlic
2 tsp Italian seasoning
1 jar spaghetti sauce
1 pkg (15 oz) ricotta cheese
4-8 oz shredded mozzarella cheese
Cook ground beef with onion, garlic and Italian seasoning. (Can substitute Italian sausage as well)
Mix hamburger, ziti, sauce and ricotta cheese in a large bowl. Pour into casserole dish and top with
mozzarella. Cook at 350 degrees for 30 min
BOW TIE PASTA WITH PESTO by Austin Richey (via Liz Hay)
1 (16oz) package bow tie pasta ( farfalle)
1 teaspoon olive oil
1/3 cup sun dried tomatoes- finely chopped
1/2 cup pesto sauce
Directions: Bring a large pot of olive oil water to a boil. Add Pasta and cook to tenders then drain.
Combine pasta, pesto and sun dried tomatoes. Garish fresh chopped roma tomatoes on the top of
Pasta-pesto.
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PESTO SAUCE
2 cup fresh basil leaves
1/2 cup olive oil
3 cloves garlic, minced
3 tablespoons pine nuts
Blend or food processor, the chopped basil, olive oil, garlic and pine nut at high speed until pureed.
Can keep it in refrigerator for 2-3 days or frozen for longer.
CHICKEN CORDON BLEU PASTA (JULIE MURDOCK)
1-2 lbs. cooked cubed chicken breast (2-4 breasts)
1 (8 oz.) pkg. hamm cubed or chopped (you can use lunchmeat too)
1 (3 oz.) bottle real bacon bits or pieces (we tried this w/out and actually liked it better)
½ bunch green onions, chopped
2 cans cream of chicken soup plus fill 1 empty can with milk
½ (16oz.) carton sour cream
Parmesan cheese
Grated mozzarella cheese
1 (16 oz.) pkg. penne pasta
Mix soup, milk, sour cream together in a 9 X 13 pan. Add onions and however much of the
cheeses you want (I added about 1 cup mozzarella and ¼ cup parmesan). Mix and then add
chicken, ham and bacon, then mix again and add cooked noodles. Bake COVERED for 30 minutes
at 350, then sprinkle parmesan and then mozzarella cheese on top and bake for 15 more minutes or
until hot and bubbly.
CHICKEN PASTA SUPREME BY JOYCE MISKIN
2-3 uncooked chicken breasts
2 garlic cloves minced
2 Tbsp. margarine or butter
1-1/4 cup whipping cream
2 tsp. dried basil
¼ grated Parmesan cheese
Dash pepper
3 to 4 cups hot cooked pasta
Cut chicken into 2-in. x ¼-in. pieces. In a skillet, sauté chicken and garlic in butter until chicken is
browned and no longer pink, about 6 minutes. Add cream, basil, Parmesan and pepper; bring to a
boil. Reduce heat; simmer for 3 minutes, stirring frequently. Stir in pasta and toss to coat. Serve
immediately. Yield: 4 servings.
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CHICKEN W/ SPINACH PASTA BY ADRIENNE LESTER (VIA KACIE
HANNA)
1 lb. Chicken -cubed and salt and peppered
3 Tbsp olive oil
1 small yellow onion chopped
1 cup red peppers chopped
1 bail asparagus cut into 1" segments
1/2 cup or bag spinach leaves chopped
2 cloves garlic pressed
1 bag bowtie noodles
1 bag Italian shredded cheese
CHICKEN BROTH MIXTURE
1 cup water
1 chicken bouillon cube
Turn stove onto medium heat. Cook bowtie noodles in a separate pan. Cook chicken broth in a
separate pan also. Heat up olive oil in a large skillet. Add chicken, onions, peppers, garlic, and
cook until almost done. Add chicken broth to chicken mixture. Add asparagus, spinach, and salt
and pepper. Cook until chicken and rest is done. Drain noodles and put in a bowl. Add chicken
mixture to noodles. Add Italian cheese to noodles and chicken and serve.
CHICKEN AND SPINACH LASAGNA BY TAMMY HAY
52 oz marinara sauce
1 Tbsp olive Oil
1 med onion, chopped
1 lb ground chicken breast
30 oz fat free Ricotta
2 large egg whites
1 tsp garlic powder
1 Tbsp Italian Seasoning
9 Lasagna noodles, cooked
20 oz chopped, frozen spinach, thawed and squeezed dry
1 ½ cup low fat mozzarella
Preheat over to 350. Coat large lasagna pan with cooking spray. Set aside two cups of marinara
sauce. Heat oil in large skillet. Cook onions until tender. Add chicken. Cook. Add remaining
sauce. Set aside. Mix ricotta, eggs whites, garlic, Italian seasoning. Layer sauce, noodles, ricotta
mixture, spinach. Repeat. Cook 20 minutes. Add mozzarella. Uncover and cook 20 more minutes.
(6 weight watchers points)
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FETTUCCINI ALFREDO BY LISA BLAU
1/2 cube butter
8 ounces half and half
2/3 cup parmesan cheese
6 ounces fettuccini Alfredo noodles
Salt, Pepper, Garlic Salt to taste
Cook noodles according to package directions, drain. Add butter and half and half. Add parmesan
cheese and stir until cheese is all melted (sauce will be creamy). Salt, Pepper, and Garlic Salt to
taste. Thin with milk to desired consistency.
CHICKEN FETTUCCINE by Maceys
4 small boneless chicken breats, sliced thin
4 oz Bel Gioioso Marcarpone (or cream cheese)
¼ cup water
¼ cup pesto
2 cup roasted tomatoes (or 1 cup roated and 1 can diced tomatoes)
1 cup Five Cheese Blend (swiss, parmesan, sharp, Romano, Asiago)
Heat large non-stick pan sparyed with cooking spray. Add chicken. Cover and cook 5-7 minutes.
Remove chicken from skillet. Cover to keep warm. Add Marcarpone, water, pesto, and tomatoes
to skillet. Cook, uncovered, on medium heat for two minutes or until heated through. Stir
occasionally.
Return chicken to skillet. Cook and stir one minute or until chicken is coated and heated through.
Toss with cooked fettuccine. Sprinkle with shredded cheese.
FETTUCCINE Alfredo Sauce
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated white cheeses (or less)
1/4 cup chopped fresh parsley
fresh basil as desired
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes,
then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve. Add milk
to think to desired thickness.
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FETTUCCINE ALFREDO by Tabby Mayne via Stephanie Hart
1 Package of Fettuccine noodles
1 Pint Meadow Gold Whipping Cream (not heavy)
Half cube of Blue Bonnet Margarine
1 Cup Parmesan Cheese (Ground, NOT Shredded)
Cook fettuccine noodles. In a separate pan, melt margarine over medium heat, do not brown butter.
After melted, add cheese. Stir and when well mixed into paste, add whipping cream blending till
not lumpy. Cook until boiling point, stirring often. Don’t worry about thickness; as it cools it will
thicken.
Put sauce on plate of noodles. Sprinkle with paprika and parsley flakes. You can add broccoli
flowerets and chicken if you would like. (The best way to cook the chicken is in a pan with garlic.)
HOMEMADE NOODLES BY JOYCE MISKIN
Combine 1 beaten egg, 2 tablespoons milk, and ½ teaspoon salt. Add enough sifted all-purpose
flour to make stiff dough, about 1 cup. Roll very thin on floured surface; let stand 20 minutes. Roll
up loosely; slice ¼ inch wide; unroll, spread out and let dry 2 hours. (If desired, store in container
until needed.)
Drop into boiling soup or boiling, salted water and cook, uncovered, about 10 minutes. Makes 3
cups cooked noodles.
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ITALIAN CHICKEN PASTA (LRMH cafeteria)
6 split chicken breasts seasoned with Italian seasoning/salt/ garlic salt - broil and cut into
strips when cooled.
2 small zucchini peeled and cut in thin strips or slices
1 small yellow crookneck squash peeled and cut in thin strips or slices
2 bell peppers (whatever color you want – green, red, etc.)
cleaned and cored and cut into thin strips
May broil veggies, but we like to sauté in a fry pan in 1 tbsp. of oil until softened.
1 lb. – thin spaghetti noodles. Cook and drain while veggies are being cooked. Keep moist.
1 bottle Fat Free Kraft Italian dressing. (or regular if you prefer) ½ cup grated parmesan cheese
Add dressing to veggies in fry pan and stir until dressing is warm Combine noodles, veggies
w/dressing, chicken, and parmesan cheese. Stir together until noodles are moistened. Eat while
warm.
ITALIAN CHICKEN NOODLES BY LEE HURST
2 ½ pounds chicken, cut into strips
1 can cream of chicken soup
8 oz cream cheese
1 pkg Hidden Valley Ranch Italian dressing
Mix soup, cream cheese, and dressing mix. Put some on bottom of pan. Add chicken. Place
remaining sauce on top. Bake at 350 for 40 minutes.
ITALIAN STUFFED SHELLS by Kari Parker via Tammy Hay
1 lb ground beef,
1 cup chopped onion
1 minced garlic clove
2 cups hot water
12 oz can tomato paste
2 beef bouillon cubes
1 ½ tsp dried oregano
16 oz cottage cheese
2 cup shredded mozzarella cheese
½ cup grated parmesan cheese
1 egg, beaten
24 jumbo pasta shells, cooked
In large skillet, brown beef, onion, and garlic. Drain. Stir in water, tomato paste, bouillon, and
oregano. Simmer uncovered for 30 minutes. In medium bowl combine cottage cheese, 1 cup
mozzarella, parmesan, and egg. Mix well. Stuff shells with cheese mixture. Arrange in a greased
13x9x2 baking dish. Pour meat sauce over shells. Cover and bake for 30 minutes. Uncover.
Sprinkle with remaining mozzarella cheese. Bake five minutes longer. Serves 6-8.
Pasta
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BAKED LASAGNA BY JOYCE MISKIN
8 lasagna noodles
1 (32 oz.jar- or less if too runny) Prego spaghetti sauce of choosing -I like roasted garlic, basil and
oregano etc
1 lb. Mozzarella cheese, sliced 1/8 inch
1 cup grated parmesan cheese
May add other cheese if you like, such as Ricotta or Provolone
1 lb. hamburger
¼ cup chopped onion (optional)
1 tsp. garlic salt
½ tsp. pepper
May add other seasonings to the sauce if you like, such as Italian seasoning or oregano
Cook lasagna noodles in pot of salted, boiling water. Cook until tender; drain. Preheat oven to 350
degrees. Sauté onion in large fry pan until soft. Put hamburger in the pan with the onions and
season with garlic salt and pepper, and chop with spatula into small pieces. Brown the hamburger
until no longer pink. Drain. Add Prego sauce (and additional seasonings if you like) and stir until
hot throughout and slowly bubbling. Line bottom of large baking dish with 1/3 of sauce/meat
mixture, then add a layer of lasagna noodles and cheeses. Continue with another layer of sauce,
then noodles, then cheese. Top with the meat sauce and cheeses. (I use only the mozzarella on top).
Cover with foil and place in oven for about 1 hour, or until you see it bubbling. Then remove foil
and bake until top is slightly browned, but be careful not to burn the lasagna.
Pasta
169
LASAGNA by Cara Sullenger
½ pound lasagna noodles (9 noodles)
1 ½ pounds ground beef
3 cloves garlic, minced
¼ tsp. pepper
1 (1-pound, 12-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1 (3-ounce) package spaghetti sauce mix
1 Tbs. Sugar
2 cups ricotta or cottage cheese
2 cups mozzarella cheese, grated
1 zucchini cut into slices
Cook lasagna noodles as directed on package. Pour off water. Place each noodle carefully on
waxed paper to prevent sticking together. Brown ground beef. Add minced garlic and pepper to
ground beef. Cook and stir for about 2 minutes. Stir in crushed tomatoes, tomato sauce, and
spaghetti sauce mix. Simmer about 15 minutes. Remove from heat. Set aside 1 cup meat sauce
and ½ cup grated mozzarella for later use.
Grease a 9x13-inch pan. Layer one cup meat sauce mixture on bottom of pan. Layer 3 noodles
over sauce mixture to cover. Layer ½ cup cottage cheese, followed by ½ cup mozzarella cheese,
over that. Add a few zucchini slices to each layer. Repeat layers a total of three times, ending with
the reserved 1 cup meat sauce and ½ cup reserved grated mozzarella cheese.
Bake at 350° F. for about 30 minutes. Remove from oven and let stand 10 minutes before serving.
Makes 10-12 servings.
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170
LINGUINE AND VEGETABLES BY CATHY HANNA
1 lb bacon
2 cloves garlic, minced
1/2 onion, diced
3 tbsp olive oil
Cut bacon into small pieces, fry, and remove from pan. Leave a little bacon grease in the pan, add
olive oil, and brown the onion and garlic.
Add:
2 yellow squash, sliced
2 zucchini squash, sliced
1 red pepper, sliced
1 cup mushrooms, sliced
Add cooked bacon. Cook vegetables to desired crispness. Add 2 diced tomatoes right before
serving. Cook linguine, drain. Add 1/2 cube butter and 1 cup of parmesan cheese, salt and pepper
to taste. Serve veggies over linguine. Sprinkle with grated parmesan cheese.
MAC-N-CHEESE (Homemade) by Tammy Hay
7 Tbsp butter
¼ cup + 2 Tbsp flour
4 cups milk (or ½ cup sour cream and 3 cups of milk)
1 lb noodles, cooked
3 cup cheddar cheese
1 1/3 cup parmesan cheese
1 cup bread crumbs
mustard, ground (optional)
cayenne (optional)
salt and pepper
Heat oven to 350. Butter three quart glass dish. Melt butter. Add flour. Mix. Add milk (and sour
cream if using for some of milk). Stir and bring to a boil. Add spices. Add cooked noodles, sauce,
cheese, and 1 cup of Parmesan. Put bread crumbs on top. Add rest of Parmesan cheese on top.
Bake in oven until warm through, about 30 minutes.
Pasta
171
MACARONI CASSEROLE BY LYNDA CAMPBELL
1 cup macaroni
1 lb hamburger
onion
1 can tomato soup
cheese
Cook macaroni and rinse in cold water. Brown hamburger with onion. Mix and add tomato soup.
Bake about 45 minutes in 350 degree oven. Put cheese on last five minutes (optional).
MACARONI AND CHEESE BY LEE HURST
2 cups cooked macaroni (1 cup raw)
1 cup cheddar cheese
1 ½ eggs
¼ cup sour cream
2 Tbsp butter (cut in pieces)
¼ tsp salt
½ cup milk or evaporated milk
Drain macaroni and add cheese while macaroni is hot. Combine remaining ingredients. Pour into
casserole. Bake 30-45 minutes at 350. Top with additional cheese if desired.
SHRIMP IN TOMATO FETA SAUCE RECIPE BY VICKI ALLAN
1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
(Add frozen cherry tomatoes if you have some)
1/4 cup minced fresh parsley
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized raw shrimp, peeled and de-veined (remove tails), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)
Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions
and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds
more. Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until
the juices thicken a bit. Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and
pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 1012 minutes.
Serve immediately over pasta or rice. Serves 4.
Pasta
172
STUFFED MANICOTTI BY JOYCE MISKIN
1 lb. mild bulk pork sausage
2 (15-oz.) cans Hunts tomato sauce
1 (6-oz.) can Hunt’s tomato paste
¼ cup water
½ Tbsp packed light brown sugar
1 (15-ox.) carton ricotta cheese
3 cup shredded mozzarella cheese
1 egg
1 tsp. parsley flakes
12 manicotti noodles , cooked, rinsed and drained.
Grated Parmesan cheese
In large saucepan, brown sausage, drain. Remove half of sausage; set aside. Stir tomato sauce,
paste, water, and brown sugar into sausage; simmer 15 min. Meanwhile in medium bowl,
combine remaining sausage, ricotta, 2 cup mozzarella, egg and parsley. In 13x9.2 – inch baking
dish, pour 1/3 spaghetti sauce mixture. Stuff manicotti noodles with ricotta mixture and place on
top of sauce. Pour remaining sauce over filled noodles, top with remaining mozzarella and
sprinkle with Parmesan. Bake, uncovered, at 350° for 20 min.
OLIVE GARDEN FETTUCCINE ALFREDO BY MICHELLE MISKIN
1 pint heavy cream
1 stick of butter
2 tbsp cream cheese
3/4 cup Parmesan cheese
1 tsp garlic powder
8 oz fettuccine
Cook fettuccine in large pot of boiling water. Add a teaspoon of olive oil to water to prevent
sticking and boiling over. In a saucepan, combine butter, cream, and cream cheese. Simmer until
all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer for 10-15
minutes, stirring constantly. Spoon over fettuccine and garnish with fresh chopped parsley.
Pasta
173
TUSCAN CHICKEN CAVATAPPI RECIPE BY VICKI ALLAN
1 1/2 pounds boneless skinless chicken breasts, each breast cut into ¼ inch strips
1 cup balsamic vinaigrette (commercial, or use recipe below)
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter
3/4 cup chopped onion or shallots
1 pound mushrooms, sliced
2 Tablespoons minced garlic (I use canned garlic by Christopher Ranch)
2 cups fresh spinach (washed and trimmed)
handful of sun dried tomatoes
1 cup dry Marsala wine
1 cup parmesan cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh (or frozen) Italian parsley leaves, plus whole sprigs, for garnish
1 box of cavatappi (aka cellentani or double elbows) (Walmart carries Barilla brand Cellentani)
Balsamic Vinaigrette Dressing Recipe
3 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove (1/2 tsp)
3/4 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
About an hour (or longer) before you plan to start cooking, slice the chicken and place in a Ziploc
bag with the vinaigrette. Let marinate in refrigerator.
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add
the chicken and cook just until cooked, about 6 minutes. Transfer the chicken to a plate and cool
slightly. While the chicken cools, melt butter to the same skillet over medium-high heat, then add
the onion and sun dried tomatoes, then saute until tender, about 2 minutes. Add the mushrooms and
garlic, then saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add
the wine and simmer until it is reduced by half, about 4 minutes. Stir in the parmesan and mustard.
Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low
heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir
in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the cavatappi and cook until al dente (11
minutes), stirring occasionally. Drain. Toss with sauce and serve over the fresh spinach leaves.
Garnish with parsley and serve with crusty bread and roasted garlic on the bread.
Pasta
174
TWENTY MINUTE TOMATO SAUCE BY SUE ALLEN
1 1/2 lb ground beef
12 oz Tomato paste
1 tsp. garlic salt
1/4 tsp. pepper
3 cups Water
2 tbsp. finely grated onion
2 slices American cheese
1 tbsp. Sugar
1 tsp. Italian seasoning
Brown beef until cooked. Drain off fat. Add rest of ingredients in heavy saucepan. (Can use 1/2
tsp crushed rosemary and 1/2 tsp oregano instead of Italian seasoning). Cover and simmer on low
for twenty minutes. Stir occasionally. Makes four cups.
Pasta
175
PIES:
DEPRESSION
Depression is rampant in women. I have always believed that it is because women take so little for
themselves and try to live through other people. This is not healthy. I love the poem by Carol Lynn
Pearson, entitled “Millie’s Mother’s Red Dress”
It hung there in the closet
While she was dying. Mother’s red dress,
Like a gash in the row
Of dark, old clothes
She had worn away her life in.
“You did - everything a mother could.”
“Oh, Mille, Millie, it was not good For you - for him. Don’t you see?
I did for you the worst of wrongs.
I asked nothing - for me!
They had called me home.
And I knew when I saw her
She wasn’t going to last.
“Your father in the other room,
All stirred up and staring at the walls When the doctor told him, he took
It bad - came to my bed and all but shook
The life right out of me. ‘You can’t die,
Do you hear? What’ll become of me?
What’ll become of me?’
It’ll be hard, all right, when I go.
He can’t even find the frying pan, you know.
When I saw the dress, I said,
“Why, Mother - how beautiful!
I’ve never seen it on you.”
“I’ve never worn it,” she slowly said.
“Sit down, Millie - I’d like to undo
A lesson or two before I go, if I can.”
“And you children.
I was a free ride for everybody, everywhere.
I was the first one up and the last one down
Seven days out of the week.
I always took the toast that got burned,
And the very smallest piece of pie.
I look at how some of your brothers treat their
wives now,
And it makes me sick, ‘cause it was me
That taught it to them. And they learned.
They learned that a woman doesn’t
Even exist except to give.
Why, every single penny that I could save
Went for your clothes, or your books,
Even when it wasn’t necessary.
Can’t even remember once when I took
Myself downtown to buy something beautiful
For me.
I sat by her bed,
And she sighed a bigger breath
Than I though she could hold.
“Now that I’ll soon be gone,
I can see some things.
Oh, I taught you good - but I taught you
wrong.”
“What do you mean, Mother?”
“Well, I always thought
That a good woman never takes her turn,
That she’s just doing for somebody else.
Do here, do there, always keep
Everybody else’s wants tended and make sure
Yours are at the bottom of the heap.
Maybe someday you’ll get to them,
But of course you never do.
My life was like that - doing for your dad,
Doing for the boys, for your sisters, for you.”
Pies
“Except last year when I got that red dress.
177
I found I had twenty dollars
That wasn’t especially spoke for.
I was on my way to pay it extra on the
washer.
But somehow - I came home with this big
box.
Your father really gave it to me then.
‘Where you going to wear a thing that like to
- Some opera or something?’
Oh, I passed up my turn so long
I would hardly know how to take it.
But I’d learn, Millie.
I would learn!”
It hung there in the closet
While she was dying. Mother’s red dress,
Like a gash in the row
Of dark, old clothes
She had worn away her life in.
And he was right, I guess.
I’ve never, except in the store,
Put on that dress.
Her last words to me were these:
“Do me the honor, Millie,
Of not following in my footsteps.
Promise me that.”
“Oh, Millie - I always thought if you take
Nothing for yourself in this world,
You’d have it all in the next somehow.
I don’t believe that anymore.
I think the Lord wants us to have something Here - and now.
I promised.
She caught her breath.
Then Mother took her turn
In death.
“And I’m telling you, Millie, if some miracle
Could get me off this bed, you could look
For a different mother, ‘cause I would be one.
BANANA CREAM PIE BY JILL HURST
8 oz cream cheese
3 Tbsp milk
6 oz package instant banana pudding
3 cup milk
Mix cream cheese and milk. Mix instant banana pudding and milk as directed on package.
Combine with cream cheese. Layer 5-6 bananas over baked pie crust. Pour mixture into shell and
cool.
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CHOCOLATE LOVERS' CHEESE PIE BY LAUREN AND WIL WOOD
3 (8 oz.) pkgs. cream cheese
2 cup (12 oz. pkg.) Hershey's mini chips semi-sweet, divided
3/4 cup sugar
3 eggs
1 tbsp. whipping cream
1 tsp. Vanilla
1 “extra serving size” (9 oz.) graham cracker crust.
Heat oven to 450. Beat cream cheese and sugar. Add eggs and vanilla - beat well. Stir in 1 2/3
cup chocolate chips. Pour into crust. Bake for 10 minutes. Without opening door, reduce oven
temperature to 250. Continue baking 30 minutes or until set. Cool completely. Cover and
refrigerate until well chilled. Place 1/3 cup chips and whipping cream in bowl, microwave on
high 20 - 30 seconds or until chips are melted and mixture is smooth. Cool slightly. Spread on
cheese pie. Refrigerate another 15 minutes or until topping is set. Enjoy with your favorite
chocolate lover!
FROZEN BERRY PIE by Lisa Blau
14 oz. can sweetened condensed milk
1/2 cup lemon juice from concentrate
2 cups assorted fresh (or frozen) berries
4 cups light cool whip
9 in. graham cracker crust
In bowl, stir together sweetened condensed milk and lemon juice until well combined. Mix in
berries. Fold in whipped topping. Spoon into crust. Freeze 5 hours or until set. Let stand 30 - 40
minutes before serving.
ICE CREAM PUDDING OR PIE
2 cups cold milk
2 cups ice cream (any flavor), very soft
1 (6 serving size) pkg. Jell-O instant pudding and pie filling (any flavor)
Combine milk and pudding mix in mixing bowl. Add ice cream and beat slowly with rotary beater
or at lowest speed of electric mixer until blended, about 1 minute. Chill at least 15 minutes. Makes
about 9 servings. Also, good as pie served on regular crust, graham cracker crust, or Oreo cookie
crust.
Suggested Flavor Combinations:
Instant Pudding: Cheesecake, Chocolate, chocolate fudge, lemon, vanilla or banana cream.
Ice Cream: Peppermint, vanilla, pistachio.
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GRANDMA'S BEST EVER PUMPKIN PIE BY JILL HURST
Recipe is from my grandmother, Ruby W. Nielsen!
1 lg. can Libby's pumpkin
1 1/2 cup sugar
3 eggs
3 tsp. corn starch
5 tbsp molasses (generous)
1 1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 large can evaporated milk
1 large can, full regular milk
1 tsp. salt
Mix all ingredients together. Pour into unbaked pie shells. Makes two 9 inch or three 8 inch pies.
You might have a little filling extra. This freezes well and you can add remnants together for an
extra pie later.
Bake 15 minutes at 425-450 degrees then lower temperature to 350 degrees and continue baking for
45 minutes. Serve with shipped cream.
GRANDMA CANNARD’S SQUASH PIE by Tammy Hay
¼ tsp salt
¼ tsp allspice
¼ tsp cloves
¼ tsp nutmeg
½ tsp cinnamon
1 cup brown sugar
1 Tbsp flour
1 ½ cup squash or pumpkin
1 egg, beaten
½ cup scalded milk
Mix spices, sugar and flour. Add pumpkin and egg. Slowly add milk. Pour into crust and bake 15
minutes at 425. Reduce heat to 350 and continue baking for 40-50 minutes or knife inserted in the
middle comes out clean. Cool 1-2 hours.
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LEMON PIE BY LORI ALLEN
1/4 cup corn starch
1 1/2 cup Sugar
1/4 tsp. Salt
1 3/4 cup Water
3 egg yolks
2 tbsp. Butter
1/2 cup fresh lemon juice
---Meringue--3 egg whites
1/4 tsp. cream of tartar
1/2 cup Sugar
3 tbsp. ice water
Combine sugar, salt, corn starch, water and egg yolks. Cook until it boils and thickens (real thick).
Stir constantly. Remove from heat. Add lemon juice and butter. Pour into cooked pie shell.
Combine all ingredients for meringue. Beat until thick. Spread on top of pie. Brown in 400°F oven
for 15 minutes or until golden brown.
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LEMON PIE BY ANN LANDERS (VIA LEE HURST)
1 baked pie crust
1 ¼ cup sugar
6 Tbsp cornstarch
2 cups water
1/3 cup lemon juice, fresh
3 egg yolks
1 ½ tsp lemon extract
2 tsp vinegar
3 Tbsp butter
Mix sugar and cornstarch together in top of double boiler. Add 2 cups water. Combine egg yolks
with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling
water until thick, about 25 minutes. This does away with the starchy taste. Now add the lemon
extract, butter and vinegar and stir thoroughly. Pour into the deep pie pan and let cool. Cover with
meringue and brown in over.
Never Fail Meringue
1 Tbsp cornstarch
2 Tbsp cold water
½ cup boiling water
3 egg whites
6 Tbsp sugar
1 tsp vanilla
pinch of salt
¼ tsp cream of tartar
Blend cornstarch and cold water in saucepan. Add boiling water and cook, stirring until completed
clear and thickened. Let stand until completely cold. With electric beater on high speech, beat egg
whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed,
add salt and vanilla. Gradually beat in cornstarch. Turn mixer again to high and beat well. Spread
meringue over cooled pie filling. Bake at 350 for 10 minutes or until top is lightly browned.
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PEACH PIE BY DANI LINDQUIST
8 oz. Cream cheese
1 tbsp. sugar
1 tbsp. milk
Peaches, diced and one peach sliced
2 tubs extra-Creamy Cool Whip
Small Box Vanilla pudding mix
1 cup cold water
¼ tsp almond extract
1.
2.
3.
4.
5.
Beat cream cheese, sugar and milk until smooth. Mix in ½ to 1 tub of Cool Whip.
Layer diced peaches and refrigerate ½ hour.
Beat pudding mix, cold water and almond extract until creamy and let sit for 5 minutes.
Add 1 tub of Cool Whip and top with sliced peaches.
Freeze one hour.
PIE CRUST BY JOYCE MISKIN
(for two crust pie)
2 cup flour
½ cup tsp. salt
2/3 cup 2Tbsp shortening
¼ cup water
(single crust pie)
1-1/3 cup flour
¼ tsp. salt
½ cup Crisco shortening
3Tbsp water
Roll out and put in pie pan. Bake 10-15 min. at 425 degrees
PUMPKIN PIE BY CHERYL TUCKER
1 can pumpkin
6 eggs
1 cup brown sugar
1 cup white sugar
1 can evaporated milk (1 2/3 cup)
2 1/2 cup milk
2 tbsp. pumpkin pie spice
1 tsp. Salt
1 tbsp. cornstarch
Add ingredients together, adding the milk last. Bake at 400 degrees for fifteen minutes, then turn
down to 350 degrees for thirty minutes. Makes three pies
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GRANDMA HOPKINS PUMPKIN PIE BY FERN NELSON
3 cups mashed pumpkin or 1 lg. can
1 can evaporated milk
2 tsp cinnamon
1 tsp nutmeg
1½ cup sugar
½ tsp ginger
1 tsp allspice
½ tsp salt
6 eggs
1 scant tsp ground gloves
Pour in uncooked shell. Bake at 350 for 15 minutes. Then at 325 till done. 1 hour total. Makes 3
pies.
RHUBARB PIE BY LEE HURST
3 cup rhubarb
1 ½ cup sugar
2 tbsp flour
2 eggs
½ tsp nutmeg
1 tsp lemon
1 Tbsp butter
Beat sugar, flour and eggs together. Arrange half the rhubarb in a pastry-lined 9 inch pie pan.
Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Install top
crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1
tablespoon sugar. Cut steam vents in top crust. Bake at 400 for 45 to 50 minutes.
WHITE CHOCOLATE CHEESECAKE PIE (LEE HURST)
1 pg. (8 oz) cream cheese, at room temperature
3 Tbsp cream
3 cups milk
Mix above. Add 2 (3.3 oz) Instant white chocolate pudding mix
Put into pre-cooked and cooled pie crust. Serve with whip cream.
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PORK:
“Love is blind, marriage is the eye-opener.” -Pauline Thomason
“In my house I’m the boss, my wife is just the decision maker.” -Woody Allen
“It was a mixed marriage. I’m human, he was a Klingon.” -Carol Leifer.
People are always asking couples whose marriages have endured at least a quarter of a century for
their secret for success. Actually, it is no secret at all. I am a forgiving woman. Long ago, I forgave
my husband for not being Paul Newman. - Erma Bombeck
Young Son: Is it true, Dad, I heard that in some parts of Africa a man doesn’t know his wife until
he marries her? Dad: That happens in every country, son.
AWFULLY EASY BARBECUED RIBS BY JANAE HAY
3-4 lb. baby back or country-style sparerib; s
1/2 tsp. salt
1/2 tsp. pepper
2 onions, sliced
16-24 oz bottle barbecue sauce
Brown ribs under broiler. Slice into serving-size pieces, season, and place in slow cooker. Add
onions and barbecue sauce. Cover and cook on low for 6 hours.
BARBECUE RUB BY LEE HURST
1 Tbsp dry mustard
½ tsp garlic powder
¼ tsp cayenne pepper
1 Tbsp chili pepper
Rub on slab of ribs. Bake 2-3 hours in 275 oven with BBQ sauce on top. Grill outside last 30
minutes. Brush on new sauce when on grill.
BARBECUE PORK CHOPS (JANAE) BY JANAE HAY
8 pork chops
1 cup barbecue or sweet-sour sauce
Brush each pork chop generously with sauce, then place in slow cooker.
Cover and cook on low 7-8 hours.
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BROILED PORK CHOPS (CHERRI HART)
Marinate pork chops in ½ cup pineapple juice, ½ cup apple juice for 3-4 hours
Brush on before grilling:
1 Tbsp. Paprika
2 tsp. Seasoned salt
2 Tbsp. Oil
Mix the above and brush on. Grill 6-7 minutes a side, 4” from heat.
GRILLED HONEY-GLAZED PORK TENDERLOIN WITH ONIONS BY
KYLE MISKIN
½ cup honey
¼ cup extra-virgin olive oil
¼ cup vinegar---part Balsamic and cider
Dijon mustard (about 3 tbsp.)
1 tbsp. minced garlic
Generous shaking of DeVerle’s seasoned salt (no more than ½ tsp.)
1 tsp. salt
½ tsp. pepper
2 pounds pork tenderloin
1 onion sliced ¼ inch (keep entire slice intact)
¼-1/2 tsp. Grill Mate Spicy Montreal Steak seasoning
Directions:
Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Place onions
Add pork and turn to coat it well. Place intact onion rounds on top of meat. Spoon some of the
marinade to coat the onions. Cover and refrigerate 2-4 hours. Turn pork occasionally. Remove pan
from refrigerator 30 minutes before grilling.
Prepare grill for medium-hot fire with and indirect heat area.
Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed.
Sear meat on every side then reduce heat to 250-300 degrees. Grill pork covered over indirect heat
until the middle is about 160 degrees, 25-30 minutes. Brush pork generously with the marinade;
turn every 10 minutes to evenly cook.
As meat is cooking, grill onions on high grill (indirect) and apply marinade several times and upon
turning.
Let pork rest 5 minutes before slicing into ¾-inch thick slices. Serve with grilled onions.
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HAM CASSEROLE BY FERN NELSON
2 C cooked noodles
2 T butter
½ C chopped onion
¼ C green peppers
¼ C diced ham
1/8 tsp. pepper
1 can cream of mushroom soup
1 T pimento (opt)
½ C milk
½ C grated cheese
Sauté onions and pepper in butter; add ham; cook. Heat soup and milk. Mix all together except
cheese. Put in buttered casserole dish and put cheese on top. Bake at 375 for 20 min.
HAM WITH PINEAPPLE GLAZE, BAKED BY VICKI ALLAN
1/2 smoked ham
1 medium can crushed pineapple (don’t drain)
1/2 tsp. dry mustard
1/4 tsp. cloves
2 tbsp. corn starch
1/2 c. brown sugar
Bake 1/2 ham for 1 hour, in a 350 degree oven before applying glaze.
Heat ingredients on stove, stir constantly, until glaze is thick. Before spreading glaze, cut thick skin
off ham, leave small quantity of fat from ham in pan. Spread glaze evenly over ham, bake for 30
minutes
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HOISIN HONEY GLAZED PORK CHOPS BY DANI LINDQUIST
1 bunch scallions
¼ cup Asian oyster sauce
2 tbsp. Dijon mustard
2 tbsp. hoisin sauce
1 tsp finely grated peeled fresh ginger (or powdered)
2 tbsp. honey
1 tbsp. soy sauce
4 (1 inch thick) pork chops
1. Put oven rack in middle position and preheat oven to 400 F
2. Cut scallions diagonally into 2-inch pieces
3. Whisk together remaining ingredients (except pork) in a large bowl. Add scallions
and
pork, turning pork to coat generously with sauce.
4. Arrange pork (only one layer deep) in a 15x10-inch shallow baking pan. Spoon remaining
sauce with scallions over pork, and roast until just cooked through, about 15-20 minutes.
5. Turn on broiler and broil pork (5 to 6 inches from heat) until top is slightly caramelized, 2 to 5
minutes. Let stand, uncovered, for five minutes. Serve pork topped with pan juices.
Marinated Pork Chops
8 oz Italian dressing
1/3 cup brown sugar
1/3 cup soy sauce
¾ cup pineapple juice
Let pork chops marinate for six hours or more. Grill until done.
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PORK CHOP CASSEROLE BY LYNDA CAMPBELL
2 lbs. pork chops, browned
2 cups Water
1/2 cup rice (uncooked)
1 tsp. Salt
1 tsp. sage
1 tsp. parsley flakes
dash of pepper
1 onion, sliced
1 can cream of mushroom soup
1 can cream of chicken soup
Mix rice, water and seasonings and spread evenly on the bottom of fry pan. Add the pork chops.
Slice one onion over top (more if desired). Add soups over onions and pork chops. Cover and
simmer one hour. Stir until all is mixed well. (Can add water if gets a little dry while cooking.)
ROASTED PORK LOIN BY VICKI ALLAN
4 tsp. garlic, minced
½ Tbsp dried rosemary
1/4 cup olive oil
¼ cup white wine
salt and generously pepper to taste
2 pounds boneless pork loin roast
¾ cup chicken bouillon
2 Tbsp dried onions, if desired
Directions
1. Puree garlic, rosemary, wine, and olive oil. Pierce meat with a sharp knife in several places
and press the garlic paste into the openings. Put meat and puree in a plastic bag to marinate
for a few hours. Add a few dried minced onions, if desired.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Pour meat and marinade into bottom of pan. Add chicken boullion. Place into oven,
turning and basting with pan liquids. Cover and cook until the pork is no longer pink in the
center, one and a half to 2 hours. An instant-read thermometer inserted into the center
should read 160 degrees F. Remove roast to a platter. Serve with pan juices, thickened with
flour and water.
4. If desired, good with red potatoes right in the pot.
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FAMOUS RIBS BY KYLE MISKIN
We buy non-marinated bone-in pork ribs in the sealed packs, babyback or otherwise. We get them
at Sam’s club a lot, but those are usually in big packages. I’ve also bought the John Morrell ribs at
our local Lee’s, but don’t know about other brands. Kyle washes them off and pats them dry, then
seasons them really well with salt and pepper on both sides, and some McCormick’s Grill Mates
Spicy Montreal Steak seasoning on the meat side. He puts them in a large roasting pan with a lid, or
you could use a large disposable foil baking pan tightly covered with foil. He bakes them for 5
hours in a 250 degree oven. About half way through baking, he drains off but about ¼ inch of
liquid and moves the ribs around so the top rib is on the bottom and the bottom rack of ribs are on
the top. Don’t stack ribs exactly on top of each other. Space them and alternate so there isn’t one
thick layer of meat to cook. When done, remove from pan and grill them meat side down until
toasty brown. Then flip over and get the bottom of the ribs crispy, so the fat cooks off. Immediately
baste with Bull’s Eye Original BBQ sauce. Serve with additional sauces---whatever is your favorite
sauce. You probably like something spicy.
Kyle’s philosophy is---“If it doesn’t taste right, you didn’t do it right!”
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190
SPARERIBS, BONELESS
Place spareribs in crock pot. Sprinkle generously with favorite seasoning (garlic, herb) and add ¼
cup water and 2 tsp bottled garlic. Cook for 8 hours on low or 5 hours on high. Serve with
barbeque sauce , if desired.
SWEET AND SOUR PORK BY TRISHA TUCKER
2 lbs boneless pork
1 tablespoon oil
1 1/2 cups water
2 cups pineapple chunks
1/2 cup brown sugar
4 tablespoons cornstarch
3 tablespoons soy sauce
1/2 cup vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
1 carrot chopped (optional)
1/2 cup green pepper chopped (optional)
3 green onions sliced
cut pork in 1 inch cubes. Heat oil in large skillet. Add pork and stir-fry on medium high 5-6
minutes, stirring constantly until pork is no longer pink. Add water and bring to boil. Lower heat
to medium low, cover and simmer 1 hour. Drain pineapple, reserving syrup. Combine sugar and
cornstarch. Stir in pineapple syrup, vinegar, soy sauce, salt and pepper. Add to pork and stir until
sauce thickens and boils. Add pineapple and vegetables and cook 3-4 minutes. Serve over rice.
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191
POULTRY:
“My wife and I had words, but I never got to use mine.” -Fibber McGee
“Wives are people who think it’s against the law not to answer the phone when it rings.” -Rita
Rudner
BACON CHICKEN BAKE by Lisa Blau
1/2 lb. bacon, finely chopped and cooked (but not too crisp)
1 cup seasoned bread crumbs
3 tbsp. dried minced onion (fresh onion will work as well, but use less)
skinless, boneless chicken breasts (as many as you want - but this will cover about 4)
Ranch dressing (any brand)
1 stick butter, melted
Salt, Pepper, and Garlic to taste
Preheat oven to 400 degrees. Mix bacon, breadcrumbs, and dried onion flakes in a large bowl.
Add salt, pepper, and garlic salt to taste. (I add about a tsp of each.) Brush each chicken breast
liberally with ranch dressing and then coat with breadcrumb topping liberally. Place in a foil lined
pan. Do this with each breast. Top with melted butter. Bake covered for 30 minutes. Uncover and
bake for 10 more. Finish under the broiler for about 5 minutes for a crispy brown crust.
BEER ‘N BATT CHICKEN BY LEE HURST
1 tbsp. coarse salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. garlic granules
1 tsp. onion salt
1 tsp. thyme
Mix ingredients. Makes enough rub for two whole chickens. Rub chicken with seasonings. Place
one third can of beer (opened) on grill. Place chicken over can. Start grill on high, then place on
medium. Bake one hour and 5 minutes.
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CHICKEN AND RICE CASSEROLE FROM THE PANTRY BY MERLENE
IVIE
2 cans (Each 13 oz) chicken, diced (Available at Sam’s Club)
1 can (12 oz) evaporated milk
(You can use your non-instant powdered milk in this recipe. 1 ½ cups water, ½ cup + 1 Tablespoon noninstant powdered milk, mix well)
1 small can mushroom, stems and pieces
¼ cup butter (½ stick)
¾ cup rice, cooked to make about 2 ½ cups OR 1 cup minute rice uncooked
¼ tsp salt
¼ cup chopped onions or 2 Tbsp dried onion
½ cup slivered almonds (optional)
Mix and bake at 375 for 40-50 minutes, uncovered.
Depending on your taste, consider adding a little more milk for a moister casserole
CHICKEN BROCCOLI CASSEROLE BY JOYCE MISKIN
3 broccoli heads cut into small bunches and steamed until tender (add more as desired)
(May use frozen broccoli in place of fresh broccoli.)
1 cup mayonnaise
1 tsp. lemon juice
2 cans cream of chicken soup - undiluted
4 cup cooked chicken cut into pieces (about 4 – 6 chicken breasts)
Optional topping - 4Tbsp melted butter mixed with 1 cup bread crumbs.
Spray 9 x 13 casserole pan with non-stick spray and arrange cooked broccoli evenly in pan.
Blend mayonnaise, lemon juice, and soup. Arrange chicken pieces evenly on top of the broccoli.
Spread soup over the chicken and top with grated cheddar cheese. Sprinkle with bread crumb
mixture
if desired. Bake covered at 350 degrees for 25 min.
Other suggestions:
Add diced, cooked carrots to the broccoli
Serve on rice or noodles
This recipe can be varied according to how much you like the chicken vs. broccoli ratio. I used to
use frozen broccoli, but it was kind of woody and old sometimes. They have improved the frozen
products lately, though. They also have bags of fresh broccoli already cut up in the produce section
if you want to save time. Call me if you have questions.
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CHICKEN AND POTATO BAKE BY KIMBERLY ALLAN
4 bone-in chicken pieces (1-1/2 lb.) (I did boneless and it was fine, just a bit drier)
1-1/2 lb. potatoes (about 3), cut into thin wedges (I use both regular potatoes and sweet potatoes)
1/4 cup KRAFT Zesty Italian Dressing (I use low fat)
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. Italian seasoning
Directions:
HEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and seasoning. Cover.
BAKE 1 hour or until chicken is done (165ºF), removing foil after 30 min.
CHICKEN CORDON BLEU BY MICHELLE MISKIN
4 skinless, boneless chicken breast halves
1/4 tsp salt
1/8 tsp ground black pepper
6 slices Swiss cheese
4 slices cooked ham (2 slices for each rolled chicken if using thin slices)
1/2 cup seasoned bread crumbs
Egg wash
Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 tbsp of lemon juice
Preheat oven to 350 degrees. Coat a 7x11 baking dish with nonstick cooking spray. Pound chicken
breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper.
Place cheese and ham on top of each chicken breast. Roll up each breast, and coat in egg and dip in
bread crumbs. Secure with a toothpick and place in baking dish. Place a pat of butter on top of
each chicken roll. Bake for 30 minutes. Remove from oven, and place 1/2 cheese slice on top of
each roll. Return to oven for 3 to 5 minutes, or until cheese has melted. Heat sauce ingredients.
Remove toothpicks, and serve on top of rice with sauce.
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BROILED ORANGE-CHILI CHICKEN BREASTS BY DANI LINDQUIST
4 boneless, skinless chicken breasts, halved
Salt
Freshly ground pepper
¼ cup fresh orange juice
1 tbsp. canola oil
1 tbsp. chili powder
1 tsp grated orange rind
1 garlic clove, pushed through a press
¼ tsp cayenne pepper (optional)
1. Sprinkle chicken breasts with salt and pepper. In a large, re-sealable, plastic bag mix orange
juice, chili powder, orange rind, garlic and cayenne pepper. Add chicken breasts. Toss to coat.
Refrigerate 6 to 8 hours.
2. Heat broiler. Position broiler rack 6-inches from the heat source. Broil chicken 12 to 15
minutes, turning halfway through cooking time, just until cooked through.
CHICKEN CASHEW BY CATHY HANNA
1 1/2 lbs chicken breast
2 tbsp oil
2 tsp chicken bouillon
1 1/4 cup boiling water
2 tbsp soy sauce
1 tsp brown sugar
1/2 tsp ground ginger
1 tsp to 1 tbsp cornstarch to desired thickness
mushrooms, sliced
1/2 cup green onions
1 small green pepper, cut into strips
2 cups cashews
hot cooked rice
In a saucepan, dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger. Stir
until slightly thickened. Stir into bouillon mixture. In large skillet, brown chicken in oil. Add
bouillon mixture. Add mushrooms, onions and green pepper. Simmer uncovered to desired
crispness. Add cashews before serving. Place hot cooked rice onto platter. If you like more sauce,
double sauce.
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CHICKEN CASSEROLE BY PENI FLOYD
4 Chicken Breasts (cut in ½. 8 per pan)
Swiss cheese- grated
Mix: 2 cans of cream of chicken soup
¼ cup milk
Mix: ½ cup butter
Stove top stuffing
½ cup water
Layer chicken, cover with cheese, layer soup mixture and then stuffing mixture. Bake at 350 for 55
to 60 minutes uncovered.
CHICKEN DIVAN BY PENI FLOYD
1 lg. pkg. broccoli cooked
4 chicken breasts (boiled) cooked
Layer broccoli in 9x13 casserole dish then add broken up chicken mix.
1 cup mayonnaise (not miracle whip)
2 cans cream of chicken soup
1 Tbsp lemon juice
Sprinkle some poultry seasoning or curry. Spread over chicken top with grated cheese and bread
crumbs. Bake at 350 until done.
CHICKEN ROLL UPS BY ALYCE DANSIE VIA STEPHANIE HART
8 chicken breasts (boil in salt water for 1½ hours) (1½ Tbsp salt to water)
Bone and chop finely
2 3oz pkg. Philly cream cheese or 1 8 oz pkg.
1¼ lbs fresh mushrooms (or only a few or 1 8oz can) (opt.)
2 tsp chives
½ tsp black pepper
Mix. Make batch of hot roll recipe that has eggs and is really light.
(4H recipe) Take dough and roll as for taco (round) –really thin. Cut in triangles like crescent rolls.
Put 1 heaping tablespoon of chicken mixture in center. Roll up and pinch sides. Dip in butter then
bread crumbs (Mom’s old fashion bread crumbs. Crushed bread).
Sprinkle dried parsley on top for color. Place closely on cookie sheet. Let rise at least one hour.
Bake at 350 for 20 min. Can freeze. (Cook 1 hr. if frozen.) Thicken chicken broth and make gravy.
Pour gravy over and garnish, parsley. Serve with rice casserole, Raspberry Jell-O and 7 layer green
salad.
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CHICKEN VERACRUZ BY LEE HURST
4 chicken breasts
1 cup red salsa
1 cup green salsa
¼ cup water
½ cup real lemon juice concentrate
2 Tbsp lime juice
1 taco seasoning mix
shredded cheese
sour cream
corn or flour tortillas
dash of Worcestershire sauce
2 cloves of garlic
Place chicken in large skillet with tight lid. Add water, lemon juice, lime juice. Cook on medium
heat for 35 minutes. Then add red and green salsa and Worcestershire sauce. Mix over chicken
and cook 15 minutes more on medium low. On tortillas, spread a thin layer of sour cream. Place on
baking sheet in 350 oven for two minutes. Take out and place chicken mixture on top. Add
shredded cheese and olives. Wrap tortilla and serve. Can also serve on yellow rice.
COUSCOUS BY CHERYL TUCKER
6 half, chicken breasts
4 carrots, cut in large pieces
2 onions, quartered and sliced
4 potatoes, quartered
2 turnips, cut in small pieces
1 lb winter squash, cubed
1/2 lb rutabaga, cubed (optional)
2 cans chick peas, drained (or garbanzo)
3 quarts Water
8 chicken bouillon cubes
1-2 tbsp. Tumeric
3 cups semolina
6 cups Water
6 tbsp. butter or margarine
12 eggs, boiled and peeled
Boil chicken breasts in 3 quarts water till tender. Remove chicken, cool, de-bone, and break or cut
into large pieces. Add bouillon and carrots to water. Boil for ten minutes. Add the rest of the
vegetables and boil no more than ten minutes more. Add chickpeas or garbanzos. Add Tumeric
until you get a yellow color and a mild taste (1 to 2 Tbsp.) To prepare the semolina, put the water,
bouillon and butter in pan. Bring to a boil. Add the semolina and return to a boil, cover, and
simmer for three minutes. Turn off heat and let stand for twenty minutes. Serve couscous over a
bed of semolina in bowl. Place one hard-boiled, peeled egg on top.
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CREAM CHEESE CHICKEN BY ALDA ALLAN
8 chicken breasts (or equivalent amount of fingers)
4 oz Cream Cheese
1 can cream of chicken soup
1 pkg Italian seasoning mix (.67 oz) (Note: Maybe try ¾ of a package)
1 tbsp butter
1/2 pt. sour cream (add before serving)
Place chicken, cream cheese, soup, and seasoning mix in crock pot. Cook on low for 8 hours, or
until tender. Add sour cream just before serving. Serve over rice or noodles.
CREAM CHEESE CHICKEN
3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2
Tablespoons melted butter. Cook on low for 4-6 hours. Melt 2 tablespoons butter in a sauce pan
and sauté onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir
until smooth. Add this mixture to crock pot and cook on low for an additional hour.
Homemade Italian Seasoning
1 tbsp. dried basil
1 tbsp. dried oregano
1 tbsp. dried parsley flakes
1 tsp. rosemary
1 tsp. thyme
1/2 tsp. paprika
1/2 tsp. black pepper
Mix together and store in a tightly covered container. Makes 2 ounces of dry mix. Use to taste with
oil and vinegar for salads or as seasoning.
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CURRY BY CHERYL TUCKER
2 onions, finely chopped
4 oz chili powder
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. cumin
1/2 tsp. tumeric
1/2 tsp. ginger
1/2 cup vinegar
1 tbsp. mint sauce
4 beef bouillon cubes
4 cups water
3 tbsp. hot Green Chiles (optional)
2 lbs. chicken, boneless, skinless
Sauté Onions in oil. When clear, remove from pan. Mix spices in vinegar and set aside. Combine
onions and spices in pan and simmer for ten minutes. Combine four cups of water with bouillon
and add to mixture. Add the chicken and cook about forty-five minutes until chicken is tender.
Add potatoes if desired and serve with rice. Serves six.
EASY TERIYAKI CHICKEN
2-3 lbs. skinless chicken pieces
20 oz. can pineapple chunks
dash of ground ginger
1 cup teriyaki sauce
Place chicken in slow cooker. Pour remaining ingredients over chicken. Cover and cook on low 68 hours.
FRIED CHICKEN BY LEE HURST
2 lbs. chicken
1 cup flour
½ tsp salt
½ tsp sage
½ tsp pepper
½ tsp garlic salt
1 pkg. onion soup mix
Soak chicken in buttermilk for one hour. Mix flour and spices in plastic bag. Shake cut up chicken
in bag. Brown in 1/8 inch oil on both sides. Pour a package of dried onion soup mix over it. Add ½
cup cream. Cover and steam for one hour.
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GRANDMA’S CHICKEN BY LEE HURST
Boneless Chicken Breasts, if thick, cut in half lengthwise
Italian Bread Crumbs
Egg
flour
salt and pepper
Bottled spaghetti sauce
Mozzarella cheese
Beat egg with a little milk. Dip chicken in eggs, then in flour, in eggs again, and then in bread
crumbs. Salt and pepper. Brown in frying pan. Put spaghetti sauce in bottom of baking dish, add
chicken (being careful not to pack the chicken too tightly), and cover with spaghetti sauce. Bake at
450 for 20-25 minutes. Reduce to 350 degrees. Cover each piece of chicken with a slice of cheese.
Continue baking for 5 more minutes. Serve over spaghetti noodles or rice.
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JAMAICAN JERK CHICKEN BY LIZ HAY
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 tablespoons garlic powder or fresh
1 tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
1 lime juice
1 scotch bonnet pepper (habanero)
3 green onions - finely chopped
1 cup onion - finely chopped
4 to 6 chicken breasts
Jerk: this method of cooking pork and chicken dates back to the Carib-Arawak Indians who
inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians
place it in a deep pit lined with stones and covered with green wood, which, when burned, would
smoke heavily and add to flavor. But first, the carcass was 'jerked' with a sharp object to make
holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without
loss of moisture. The results were superb. The meat was not only wonderfully spiced, but moist
and tender.
Seed and finely chop Scotch Bonnet Pepper. Trim Chicken of fat. In a large bowl, combine the
allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic and sugar. With
a Wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate
for at least 1 hour, longer if possible. It is best if marinated overnight. Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked.
While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side
for dipping. Note: Scotch Bonnet peppers, known as 'Habaneros' are the hottest of the capsicum
peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.
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LEMON GRASS CHICKEN by Dolores Matthews via Tammy Hay
12 oz chicken breast
2 cloves garlic
2 small zucchini, sliced
6 green onions, cut in 1 inch pieces
1 tsp grated ginger root
2 tsp oil
11 oz can mandarin oranges, drained
Sauce, mix together:
1 tsp lemon zest
½ cup chicken broth
2 tsp cornstarch
2 tsp Rice vinegar (or white vinegar)
2 tsp soy sauce
Cut chicken in 1 inch pieces. Spray wok or skillet with Pam. Stir fry garlic and ginger for 15
seconds. Add zucchini and onions. Stir fry two minutes and remove veggies. Put in oil. Stir fry
chicken until no longer pink. Push to the side of the pan. Stir in sauce in center of pan. Cook and
stir until bubbly. Add veggies. Cook and stir two more minutes, until heated through. Fold in
oranges. Serve immediately over rice. (Weight watchers, 6 points. Four servings, 296 calories, 36
mg cal, 1 g fiber, 14 % iron, 6g fat, 39 carbs, 2 oz protein)
PARMESAN CHICKEN by CATHY HANNA
6 skinned chicken breasts
1 cube melted butter
Mix in bowl:
1 cup bread crumbs
1/2 cup parmesan cheese
1 clove garlic, pressed
salt and pepper
Dip chicken in butter then crumb mixture. Bake 350 degrees for 55-60 minutes
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PINEAPPLE CHICKEN by Lynda Campbell
1 lb raw chicken breast
2 tbsp. cooking oil
green pepper, diced
1/2 cup sliced mushrooms
2 carrots, sliced thin
1 cup celery
1 tsp. Sugar
1 1/2 cups hot chicken broth or bouillon
2 tbsp. soy sauce
1 1/3 cups pineapple tidbits
---Thickening--2 tbsp. corn starch
1 tbsp. cold water
Cook chicken in hot oil for 15 minutes. Drain off grease and add remaining ingredients. Simmer
5-10 minutes. Vegetables should remain crisp. Mix thickening and stir into mixture. Cook two
minutes. Serve over rice
RUBY CHICKEN
4 lbs chicken parts, with skin
salt
1 cup butter
2 tablespoons vegetable oil
1/2 onion, diced
1 1/2 cups orange juice
1 1/4 teaspoons Tabasco sauce
1 1/2 teaspoons cinnamon
1 1/2 teaspoons powdered ginger
1/2 cup craisins
1 1/4 cups sugar
1 1/4 cups molasses
1 tablespoon cornstarch
2 tablespoons cold water
Sprinkle chicken with salt. In a large stewing pan, brown chicken pieces, in butter and oil a few at a
time. Don't crowd pan. Add onion, orange juice, Tabasco, cinnamon and ginger. Cover and
simmer 30-35 minutes until chicken is tender. Remove chicken to a platter and keep warm. Add
cranberries, sugar and molasses to skillet. Cook uncovered 5 minutes; stirring occasionally. Blend
cornstarch and cold water and add to the skillet stirring rapidly. Cook until sauce thickens, about 1
minute. Pour sauce over chicken and serve.
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SPICY BAKED CHICKEN BY JOYCE MISKIN
1 8 oz. bottle Russian dressing
1 cup apricot jam
1 envelope Lipton onion soup
5-6 raw chicken breasts cut into cubes
Mix dressing, jam, and onion soup mix together. Pour sauce into large frying pan and heat until
sauce bubbles and begins to thicken slightly. Add chicken and cook until chicken is no longer pink
(about 20-30 min). Serve on rice.
(This can also be made with a whole cut up chicken with the skin still on. Put chicken in 9 x 13
pan that has been sprayed with non-stick cooking spray, pour on sauce and cover pan with foil and
bake at 350 degrees for 1 hour).
RUSSIAN DRESSING
1/4 cup sugar (or honey)
3 tablespoons water
1 cup vegetable oil
1/2 cup ketchup
2-3 tablespoons lemon juice
1 teaspoon vinegar
1/2 teaspoon salt
1/2 teaspoon paprika
1 1/2 teaspoons celery seeds
1 tablespoon Worcestershire sauce
1/4 cup grated onion (or 1/2 tbsp onion powder)
1.
2.
3.
4.
In a sauce pan cook sugar and water until thick.
Cool syrup.
Combine the remaining ingredients.
Add syrup and whisk to blend well.
HOMEMADE DRY ONION SOUP MIX
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Poultry
4 teaspoons beef bouillon granules
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 teaspoon pepper
¼ tsp. garlic powder
205
SUMMER CHICKEN BY KATHY ALLAN
4 chicken breasts
1 tsp fresh thyme
1 lb. new potatoes, scrubbed
10 oz. frozen peas
6 tbsp butter
1 cup sour cream
salt and pepper
3 green onions, sliced
½ tsp salt
1/4 tsp pepper
thyme leaves
Brown chicken and potatoes on all sides in butter. Season with salt and pepper. Sprinkle with
lemon juice; reduce heat, cover and simmer. Add green onions and peas to chicken and simmer 10
more minutes. Remove chicken from pan and keep warm. Add sour cream, ½ tsp salt, 1/4 tsp
pepper and thyme leaves to drippings in pan. Stir and heat through. Serve with chicken and
veggies. Serves 4.
SWEET AND SOUR CHICKEN By Dani Lindquist
½ cup white vinegar
½ cup ketchup
2 tbsp. soy sauce
1 ½ cup sugar
2 cubes chicken bouillon
1 cup water
Boil sauce in pan, then turn heat down to medium. Cut 4 chicken breasts into chunks and dip in 2
beaten eggs, then cornstarch. Brown chicken in olive oil in a saucepan. Set cooked chicken in
baking pan and cover with sauce. If sauce is too strong, add water. Bake at 375 for 25-30 minutes.
Serve with rice.
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SWISS CHICKEN CUTLETS by Trisha Tucker
2 thin slices reduced-fat Swiss cheese (about 2 ounces)
4 chicken cutlets (4 ounces each), 1/4 inch thick
If you can't find chicken cutlets, simply use chicken breast halves and pound them between two
sheets of wax paper to a ¼-inch thickness
2 tbsp all-purpose flour
½ tsp black pepper
1 tbsp unsalted butter or margarine (Brandon and I use salted and it tastes fine)
¾ cup reduced-sodium chicken broth
1/4 tsp dried oregano
Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end, tightly
roll up cutlets, jelly-roll style. Tie securely with string.
On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat. In a large
nonstick skillet, melt butter over medium heat. Add cutlets; cook turning frequently, until golden,
about 3 minutes.
Add broth and dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to medium-low;
simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes.
Place on a serving plate; remove string.
TURKEY CASSEROLE BY JILL HURST
3 cup chopped turkey
6 stalks celery chopped
6 sprigs chopped parsley
1 lg. onion chopped
1 pkg. Pepperidge Farm Cubed Seasoned Stuffing
1 tsp. ea. sage, salt
1/2 cup butter
Cook vegetables in butter until tender. Moisten stuffing with warm chicken broth until moist but
not wet. Mix with vegetables.
Make sauce from 2 cans cream of chicken soup and milk until thickness of gravy. Assemble in 9 x
13 glass dish in layers. Use 1/2 of stuffing mix, 1/2 of sauce, all of turkey, remainder of stuffing
then sauce. Bake at 350 degrees for 45 minutes.
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TURKEY STUFFING SUPREME
1/4 cup butter or margarine
2 garlic cloves, minced; or 1 tsp garlic powder
1 cup fresh mushrooms; or 10 oz can, drained
1 onion, finely chopped
1 cup celery, finely chopped, 3 stalks
1/4 cup bacon bits
4 cup dry bread cubes diced 1/2 inch thick
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 tsp poultry seasoning
1/4 tsp dried marjoram (or oregano)
2 tsp dry parsley
1/2 tsp ground sage
1 1/4 cup stock (vegetable or chicken broth)
Brown garlic in butter (or olive oil). Add mushrooms and sauté. Add the rest of the vegetables and
cook until they begin to soften. Stir bacon bits into mixture, then lower heat to medium and add
bread cubes and seasonings. Continue cooking for approximately 5 more minutes stirring
continuously.
Add hot vegetable stock and mix well. Cover and cook over low heat for least 30 minutes, stirring
frequently, until bread cubes have broken down. (The secret to a good turkey stuffing is in the slow
cooking and the frequent stirring). Makes 3 - 4 cups of stuffing. Place in a covered casserole dish
and bake for 30 minutes in 350-375 degree oven.
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YOGURT PARMESAN CHICKEN BY JOYCE MISKIN
6 chicken breast halves, skinned
2 Tbsp lemon juice
Cayenne pepper to taste
½ cup plain nonfat yogurt
¼ cup green onions, chopped
2 Tbsp mayonnaise
1 Tbsp Dijon-style mustard
1 tsp. Worcestershire sauce
½ tsp. Thyme
¼ cup parmesan cheese, grated
Place chicken breasts in lightly oiled baking pan. Sprinkle on lemon juice and cayenne pepper (like
really bad case of measles). Combine yogurt, onions, mayonnaise, mustard, Worcestershire sauce
and thyme. Spread over chicken. Bake, uncovered, at 350 degrees for 20 minutes or until tender.
Drain any water or liquid with spoon. Top with parmesan cheese. Broil 6 inches from heat until
cheese is light brown. Serve with Rice A Roni.
Makes 6 servings
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ROLLS:
Remember special days. Look for ways of making your spouse happy.
The most effective way to remember your wife’s birthday is to forget it once.
“What ought to be done to the man who invented the celebrating of anniversaries? Mere killing
would be too light.” -Mark Twain
BRAIDED ALMOND RING BY TASTE OF HOME
3 1/2 cups flour
1/2 cup flour (if needed)
1/3 cup Sugar
2 1/4 teaspoons quick rise yeast
1 tbsp. grated lemon peel
1/2 tsp. Salt
1/2 cup milk
1/4 cup Water
1/4 cup Butter, cubed
1 egg
1 egg yolk
--almond filling-1/3 cup almond paste
1/3 cup finely chopped almonds
1 egg white
1 tbsp. grated lemon peel
---Egg wash--1 egg
1 tbsp. Water
---Glaze--2 tbsp. Buttered, softened
2 cups confectioner’s sugar
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2-3 tbsp. milk
1/4
cup
slivered
almonds,
toasted
In mixing bowl, combine 1 cup flour, sugar, yeast, lemon peel, and salt. In a saucepan, heat milk,
water and butter to 120-130°F. Add to dry ingredients; beat until smooth. Add egg, egg yolk, and
1/2 cup flour. Beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Knead
about 5 minutes with Kitchenaid. Cover with clean dishcloth and let rest for 20-30 minutes. Punch
dough down. Divide into three pieces. Roll each piece into a 24 inch by 4 inch rectangle.
In a mixing bowl, beat filling ingredients. Spread over dough to within 1 inch of edges. Roll up,
starting with long edge, pinch seams to seal. Place ropes on a floured surface; gently braid. Place
in well greased 10 inch tube pan (angel food cake pan). Pinch ends to seal. Cover and let rise until
doubled, about 30 minutes. Beat egg with water. Brush over braid. Bake at 350°F for 35-40
minutes. Carefully remove from pan to a wire rack. Combine the first five glaze ingredients.
Drizzle over warm braid. Top with almonds. Yield: 1 coffee cake.
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211
BACON APPETIZER CRESCENTS
8 oz cream cheese, softened
8 slices bacon, cooked and crumbled
½ cup grated Parmesan cheese
½ cup finely chopped green onion
1 Tbsp chopped fresh parsley
1 Tbsp milk
2 cans (8 oz each) refrigerated crescent dinner rolls
1 egg, beaten
1 tsp cold water
poppy seeds
Heat oven to 375. Beat cream cheese, bacon, Parmesan cheese, onion, parsley and milk in small
mixing bowl with electric mixer. Separate dough into eight rectangles, firmly pressing perforations
together to seal. Spread each rectangle with two rounded measuring tablespoonfuls of cream
cheese mixture. Cut each rectangle in half diagonally. Cut again the opposite way. Cut in half
again to form triangles. Roll up triangles starting at short ends. Place on greased cookie sheet.
Brush with egg and water mixture. Sprinkle with poppy seeds if desired. Bake 12-15 minutes or
until golden brown.
BAKING POWDER BISCUITS BY PENI FLOYD
2 cups flour
4 tsp baking powder
½ tsp cream of tartar
2 Tbsp sugar
½ cup margarine
1 tsp salt
2/3 cup milk
Sift all dry ingredients together. Cut in margarine until mixture resembles coarse crumbs. Add milk
all at once; stir only till dough follows fork around bowl. Turn onto lightly floured surface; knead
gently about ½ min. Pat or roll ½ inch thick, cut with biscuit cutter. Bake on ungreased cookie
sheet 10-12 min. at 450. Makes 1 dozen biscuits.
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212
BRAN MUFFIN MIX BY CATHY HANNA
2 cups All Bran Cereal
2 cups Raisin Bran
2 cups boiling water
5 tsp. soda
Boil water, add soda, pour over bran and let set until soft.
Add:
1 cup oil
2 cups sugar
1 quart of buttermilk
4 eggs
1 tbsp salt
1/4 cup honey
5 cups flour
Mix until smooth. Bake in greased muffin tins. Bake at 400 degrees for 20 minutes. These will
keep for 4 weeks in the refrigerator in a tightly covered container.
CINNAMON ROLLS BY PENI FLOYD
Use ½ of sweet roll recipe
Roll dough into oblong 15”x9”. Spread 2 Tbsp softened butter and sprinkle with cinnamon sugar
mixture. (1/2 cup sugar to 2 tsp cinnamon.)
Rollup tight from wide side and seal edges. Cut 1” slices. Place on greased 3x9 pan. Cover, let rise
40 minutes. Bake at 375 for 20-25 minutes.
Icing
Sift a little powdered sugar in bowl. Moisten with evaporated milk.
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213
CLOUD ROLLS by CINDY STETTLER
3 cups scalded milk
6 Tbsp sugar
1 ½ Tbsp salt
4 Tbsp butter
4 eggs
4 ½ tsp yeast dissolved in ¾ cups water with pinch of sugar
handful of potato flakes (If potato pearls put in when milk is HOT)
10-12 cup flour
Dissolve sugar, salt, potato flakes, and butter in scaled milk. Let cool. Add eggs and yeast. Mix in
flour to make a soft dough (don’t make the dough too stiff). Place in oiled pan. Cover and let rise
until double. Punch down and form into rolls. Let rise again. Bake at 375 for 18 minutes. Butter
warm tops.
DINNER ROLLS by Mary Cherrington
1 Tbsp yeast
¼ cup warm water
½ tsp sugar
1 cup canned milk (or regular milk plus ¼ c sugar), scald until boiling in microwave
¼ cup sugar
¼ cup oil
1 tsp salt
3 eggs, beaten
4 cups flour
Soften yeast in water and sugar and set aside. Add sugar, oil, and salt to scalded milk in large
bowl. Cool slightly. Add eggs and stir well. Fold in yeast mixture. Add half of flour and mix well
with wire whip. Add rest of flour and mix with wooden spoon. Dough will be very soft. Cover and
let raise for 2-3 hours! (It can also go in fridge to raise, but it will take longer to raise after it is
rolled into rolls.) Roll out on floured surface. Shape into desired shape. One way is to cut with
round cutter, dip in butter, and then fold (using finger to press firmly through folded roll). Cover
and let raise ½ hour. Bake at 350 for 12-15 minutes. Makes about 18.
Rolls
214
MUFFINS, SWEETER BY MONICA FORSBERG
1 egg
½ cup milk
¼ cup vegetable oil or melted shortening
1½ cup flour
½ cup sugar
2 tsp baking powder
½ tsp salt
Heat oven to 400. Beat eggs with fork. Stir in milk and oil. Blend dry ingredients and stir in just
until flour is moistened. Batter should be lumpy. Do not over mix. Fill greased muffin cups 2/3
full. Bake 20-25 min. Makes 12. Stir in ¾ cup well drained blueberries if desired.
ORANGE REFRIGERATOR ROLLS BY JILL HURST
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup sugar
1/2 cup shortening
3 eggs
1 tsp. salt
3/4 cup very hot water
4 1/2 cup flour
Dissolve yeast in 1/2 cup warm water. Beat 3 eggs until frothy. Set aside. Mix with Mixmaster:
sugar, shortening, salt and very hot water until shortening is dissolved. Let cool slightly.
Alternately add flour and yeast mixture and mix well. Let rise until double. Mix down with
spoon. Dough may either be used now or placed in refrigerator, tightly covered. Two hours prior
to serving, roll 1/2 of the dough into a large circle. Spread with melted butter, white sugar and
grated orange rind. Cut into wedge slices and roll from the largest to the smallest end. Let rise
until double. Repeat with remaining dough. Bake at 350 degrees for 14-15 minutes. Frost with
orange frosting. Makes 40 orange rolls.
Orange Frosting
3-4Tbsp butter
3-4 cup powdered sugar
1 tsp ea. vanilla and almond extract
Orange juice to desired consistency.
Frost/glaze warm orange rolls.
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215
OUT OF THIS WORLD ROLLS BY LEE HURST
2 Tbsp dry active yeast
¼ cup warm water
3 eggs, beaten
½ cup (a cube) margarine or butter
½ cup sugar
1 cup warm water
2 tsp salt
4 ½ cups flour
Soften yeast in ¼ cup water. Combine eggs, margarine, sugar, yeast mixture, water, salt and 2 ½
cups flour. Beat until smooth. Add remaining flour to make a soft dough. Cover and allow to rise
until doubled in bulk. Punch down, cover, and place in refrigerator over night. Three hours before
baking, roll out as desired.
For dinner rolls, divide dough in half. Roll each half on a lightly floured surface into a rectangle
about ½ inch think. Spread with softened butter or margarine. Roll up jelly roll style and cut into 1
inch slices. Place in greased (or sprayed with vegetable oil) muffin tins, cut-side down. Cover and
allow to rise three hours before baking in 400 degree oven for 12-15 minutes.
To make orange rolls, combine 1/3 cup melted butter or margarine with ½ cup sugar and grated
rind of one orange. Spread on dough instead of butter, rolls as desired. Bake as above. Frost with
powdered sugar.
To make garlic parmesan rolls, pinch off small pieces of dough and roll between hands to make
slender sticks. Place on greased baking sheets. Brush with melted butter or margarine and shake
lightly with garlic salt and heavily with grated Parmesan cheese. Allow to rise and bake as above.
PARKER HOUSE ROLLS BY EMMA (VIA LEE HURST)
2 cups milk, scaled
¼ cup sugar
1 Tbsp salt
2 eggs, beaten
1 cup margarine
1 Tbsp yeast
½ cup warm water
7-7 ½ cup flour
Mix yeast in warm water and set aside. Combine milk, sugar, salt, butter and beat in 3-4 cups flour.
Add yeast mixture and let rest ten minutes. Add remaining flour. Let rise three times before
baking. Bake at 400 degrees for 10-12 minutes.
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216
POTATO ROLLS by CATHY HANNA
2/3 cup sugar
2/3 cup shortening
1 1/2 cup warm water
1 cup mashed potatoes (can use instant potatoes, not mixed to be too thick)
1 1/2 tsp. salt 1 tbsp. yeast
2 eggs
6-8 cups flour
Mix sugar and shortening, add warm water, potatoes, salt, eggs and 2 cups flour, add yeast and mix
for 1 minute. Add remainder of flour to make soft dough. If using a bread mixer, add flour until
dough pulls away clean from the sides of the bowl. Mix or knead for 4 minutes. Raise until double
(1 to 1 1/2 hours). Roll out and let rise to desired height. Bake at 350 degrees for 20 minutes. For
bundt pan rolls, melt a cube of butter and pour into a bundt pan. Roll out dough and cut with a
biscuit cutter, stack around bundt pan, raise and bake.
This dough will refrigerate up to 2 weeks. It makes great scones and cinnamon rolls. Let
refrigerated dough rise for an hour.
QUEEN MUFFINS BY GRANDMA THELMA MENDENHALL
¼ cup margarine
½ cup sugar
1 unbeaten egg
½ cup milk
1 ½ cup flour – before sifting
2 ½ tsp baking powder pinch salt
Cream together margarine and sugar. Add unbeaten egg, milk, - beat. Add dry ingredients. Beat
until flour disappears. Grease or spray Pam on muffin tins. Place dough in tins. Bake 375° 15- 20
minutes. (Use for peach cobbler)
SCONES BY JOYCE MISKIN
To make scones, you can heat the oil in whatever pan you want. I have never owned a deep fat
fryer. Be careful not to let the grease get too much hotter than 350 degrees before cooking the
scones. I tend to let the grease get too hot and then it starts smoking. Don’t fill the pan to high with
oil, or it can boil over and ignite on the burner. Call me sometime so I can tell you about oil fires. I
made scones with homemade bread dough, but the easiest way for you with only two people, is to
buy Rhodes Bake and Serve Dinner Rolls or bread. They may even make scones, I don’t know.
Look in the freezer section to see if there are pre-made scones. I know I’ve seen some, but don’t
know the brand name. Just defrost the dough before frying. Heat the oil between med. and med.
high heat until 350 degrees, or until the dough bubbles when you place a bit in to test it. When
browned, flip in onto the next side until cooked. Drain on paper towels.
They can be doughy on the inside if cooked at too hot a temperature, or not long enough, so cut one
open to see if it’s done. I’ve messed up a lot on these, so don’t give up!
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ICEBOX BUTTERHORNS BY LEE HURST
1 pkg active dry yeast
2 tbsp. warm water
2 cup warm milk
1/2 cup Sugar
1 egg
1 tsp. Salt
6 cup flour
3/4 cup butter (Melted)
Mix yeast and water and set aside. Add milk, sugar, egg, salt and 3 cups of flour. Let rest for 10
minutes. Beat in butter and remaining flour. Cover and refrigerate overnight. Punch down and
divide into two twelve inch circles. Spread with melted butter. With pizza cutter, cut each circle
into twelve wedges. Roll into crescent shape and let rise two hours. Bake at 350 for 15-20
minutes. Brush with butter when done.
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ORANGE ROLLS BY KMBERLY ALLAN
2 Tbsp yeast
1/2 cup warm water (be careful not to get too hot)
2 cups milk (scalded) (I use reconstituted powdered milk)
1/2 cup margarine
1/2 cup sugar
1 tsp. salt
1/3 cup orange juice
2 beaten eggs
7-8 cups flour (not sifted) (Or use half white whole wheat flour)
SUGAR MIXTURE:
grate peel of two oranges
1 cup sugar
1/2 cup melted butter (not margarine)
CITRUS GLAZE:
2 cups powdered sugar
2 tsp. melted butter
1 Tbsp frozen orange juice concentrate
enough milk to make a spreadable consistency
I use this recipe for dinner rolls, dollar rolls (for shower sandwiches), and sweet rolls. Most Sunday’s I make
this recipe for as many dinner rolls as I need, and use the rest as sweet rolls. Nothing beats a microplane for
grating orange peel. When oranges are plentiful, I grate the peel before I use the oranges and freeze the
zest to be used for these rolls. You can double recipe and still fit in a Bosch.
Scald milk and margarine in microwave (high for three minutes). You want to cool the milk
mixture before adding the yeast. To that end, I add ingredients to milk mixture in this order:
sugar, salt and orange juice. Add a few cups of the flour. Add eggs. Dissolve yeast in warm water
and let sit for a few minutes. Add yeast mixture and remaining flour. Don’t overbeat. Mixture will
form a very soft dough. Cover with cloth and let rise until double (about 40 minutes).
Spray cookie sheets with oil. Roll out to one half inch thick in rectangle. Spread with sugar
mixture. Cut into strips about 1 inch wide and 6-7 inches long using a pizza cutter. Pick up strip
(and lay on rest of sugared dough as a working surface). Twists and pull into a loose knot. Put on
cookie sheet. Cover with cloth or saran wrap and let rise until doubled (about thirty minutes).
Bake at 350 degrees for 13-15 minutes. Remove from pan and spread with citrus glaze. Can be
frozen for about 3 weeks. (When serving, do not thaw, but warm directly in microwave.)
Can make into cinnamon rolls by omitting sugar mixture and spreading with 4 1/2 tablespoon
butter; melted, and placing 1 cup brown sugar and 4 1/2 tablespoon cinnamon on top. Then, roll
and slice into ¾ in slices with knife. Cover with cloth and let rise until doubled.
For dinner rolls, I cut in three inch circles, dip in melted butter, and place into a pan with two inch
sides. If I make the rolls in the morning, I cover and place in fridge (without waiting for them to
rise again) until I’m ready to bake them after church. They will rise in fridge. For dollar rolls, I cut
into a one inch circle. They can be frozen until you need them for the shower.
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PARKER HOUSE ROLLS (EMMA) BY LEE HURST
2 cup milk, Scalded
1/4 cup Sugar
1 tbsp. Salt
2 eggs, beaten
1 cup margarine
1 tbsp. yeast
1/2 cup warm water
7-7 1/2 cup flour
When milk is warm (not hot), mix ingredients, using 3 1/2 - 4 cups flour. Let rest for 10 minutes.
Add remaining flour and let rise (and punch down) three times before baking. Bake at 400 for 1012 minutes.
PHYLLIS’ ROLLS BY FERN NELSON
1 can evaporated milk
1 cup warm water
2 tsp salt
½ cup sugar
1 cube margarine, melted
2 eggs
2 Tbsp yeast (or 2 yeast cakes)
Flour
Not stiff but very elastic. Cook at 375 for approx. 15 minutes.
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QUICK STICKY BUNS BY KITCHEN KNEADS
1 cup brown sugar
1/4 cup white sugar
2 tbsp. Cinnamon
6 tbsp. melted butter (don’t substitute)
Topping: 1/4 cup Butter, 1 cup brown sugar, 6 tbsp. corn syrup
---Dough--6 cups flour
2 tbsp. yeast
1/4 cup warm water
1/2 cup Sugar
1 tsp. Salt
1/4 cup softened butter
2 eggs
1 3/4 cup hot tap water
Mix sugar and cinnamon of filling and set aside. Mix yeast with 1/4 cup warm water and some of
the sugar. Set aside to dissolve. Mix remaining sugar with 3 cups flour and salt. Add softened
butter and hot water. Mix well. Add egg and yeast mixture and beat for three minutes. Add rest of
flour and beat for 2 minutes at medium speed. Dough should be well mixed. Add a few
tablespoons of additional flour if dough is too sticky. Knead by hand for a minute. Cut dough in
half.
With each piece, roll dough into 16x12 inch rectangle. Brush with melted butter (leaving one long
end unbuttered). Sprinkle with sugar filling (leaving one long end un-sugared). Along long side,
begin rolling in a spiral. Pinch so it won’t come unrolled. Cut into 2 1/2 inch pieces. Place cut side
up into greased 9x13 inch pan (staggered). Cover with clean dishcloth and let rise for 20-30
minutes. While preheating oven, place cookie sheet inside. Then place buns directly on the cookie
sheet. The extra heat will help them to rise fast. Bake at 375 for 25 minutes until well browned;
when pressed on side, it is firm. Remove from pan and place on tray.
Make topping by melting butter. Add brown sugar and corn syrup and heat until barely boiling.
Pour over buns.
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RICH DINNER ROLLS (BREADSTICKS) BY PENI FLOYD
1 cup milk
1 tsp salt
½ cup warm water
2 eggs, beaten
¼ cup sugar
¼ cup margarine
2 Tbsp dry yeast
5¼ cup flour
Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water, then add
milk mixture, eggs and 2 cups of flour. Beat until smooth. Add enough flour to make soft dough.
Knead until smooth and elastic, about 8-10 minutes. Place in greased bowl. Cover; let rise in warm
place about 30 minutes, punch down. Turn on to lightly floured board. Proceed according to
directions for any shape. Bake at 350 for about 2-30 minutes or until golden brown.
STICKY BUNS BY PENI FLOYD
1 box cook and serve butterscotch pudding (don’t mix)
1 cup brown sugar
1 cube butter
20 frozen Rhodes rolls
Pour pudding in bottom of bundt pan. Layer with brown sugar topped with butter (sliced), add
frozen rolls. Let sit overnight. Bake at 350 for 20 to 25 minutes or until done.
SWEET ROLL BY FAYE FLOYD
Dissolve:
½ cup warm water
2 Tbsp or 2 pkg. yeast
Stir in:
1½ cup lukewarm milk
½ cup sugar
2 tsp salt
2 eggs
½ cup soft shortening
Add: ½ of 7½ cup flour.
Use rest to knead until elastic. Knead dough till smooth. Let rise until double its size. 1½ hours
punch down and rise 30 minutes. Use ½ of sweet roll recipe for cinnamon rolls.
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SALADS:
People make a lot of jokes about marriage. They are funny, but sarcasm has no place in your
relationship. Give it up!
A man inserted an ‘ad’ in the classifieds: “Wife wanted”. Next day he received a hundred letters.
They all said the same thing: “You can have mine.”
Marriage is the triumph of imagination over intelligence.
Second marriage is the triumph of hope over experience.
The secret of a happy marriage remains a secret. -Henny Youngman
I was married by a judge. I should have asked for a jury. -George Burns
My wife and I were happy for twenty years. Then we met. -Rodney Dangerfield
“A man is incomplete until he is married. After that, he is finished.” -Zsa Zsa Gabor
“The secret of a successful marriage is not to be at home too much.” -Colin Chapman
“I’ve sometimes thought of marrying, and then I’ve thought again.” -Noel Coward
“I’d marry again if I found a man who had 15 million and would sign over half of it to me before
the marriage and guarantee he’d be dead within a year.” -Bette Davis
“I don’t worry about terrorism. I was married for two years.” -Sam Kinison
First Guy (proudly): “My wife’s an angel!”
Second Guy: “You’re lucky, mine’s still alive.”
A couple came upon a wishing well. The husband leaned over, made a wish and threw in a penny.
The wife decided to make a wish, too. But she leaned over too much, fell into the well, and
drowned. The husband was stunned for a while but then smiled “It really works!”
“The poor wish to be rich, the rich wish to be happy, the single wish to be married, and the married
wish to be dead.” -Ann Landers
Salads
223
24 HOUR GREEN SALAD BY JOYCE MISKIN
1 lg. head lettuce torn into bite sized pieces
1 can sliced water chestnuts
1 cup thinly sliced celery
2 cup thinly sliced green onions
10oz. pkg. frozen peas
2 cup mayonnaise
2 cup grated Parmesan cheese
2 tsp. sugar
1 tsp. seasoned salt
3 hard boiled eggs, grated
2 cup bacon crispies
2 or 3 fresh tomatoes, diced
Layer lettuce, chestnuts, celery, onion, and peas in a 9 x 13 pan. Spread mayonnaise over this layer.
Add Parmesan cheese, sugar, and seasoned salt. Seal with plastic wrap. Refrigerate over night.
Before serving sprinkle eggs and bacon bits over the top. Garnish with tomatoes.
48 HOUR SALAD BY LYNDA CAMPBELL
3 egg yolks
5 tbsp. vinegar
3 tbsp. Sugar
1 pint cream, whipped
1 lb. miniature marshmallows
1 large can crushed pineapple, drained
1 cup grated cheese
Cook egg yolks, vinegar, and sugar until thick. Cool. Add whipped cream to egg mixture. Mix
with remaining ingredients. Cover tightly and place in fridge for 24 to 48 hours.
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224
AUNT KIM'S LAYERED JELL-O SALAD BY JILL HURST
4 small boxes jell-o (Pick your colors of the season)
6 envelopes Knox gelatin
2 cup milk
2 cup sour cream
1 cup sugar
1 tsp. vanilla
Scald milk, add sugar. Dissolve 2 pkg. jell-o in ½ cup warm water. Add to milk mixture and stir in
sour cream and vanilla, whisk together. This is white layer. Use 1/4 of it between colors.
Begin with bottom color of jell-o. Add 1 cup boiling water to 1 pkg. jell-o and 1 pkg. Knox. Stir
until dissolved and add 1/2 cup cold water. Pour into glass 9 x 13 dish. Place in refrigerator until
set. Add 1/4 of milk mixture for next layer. Replace in refrigerator until set and keep going until
you have 8 total layers. Best when made the might before serving. This is another Craig and Jill
tradition for Thanksgiving.
BALSAMIC DRESSING BY STACIE GOMM
1/2 cup balsamic vinegar
3/4 cup olive oil
big dash garlic salt
dash pepper
Mix well. Store in closed container in fridge. Stores indefinitely.
CAULIFLOWER--BROCCOLI SALAD BY TAMMY HAY
2 cups cauliflower florets
2 cups broccoli. chopped
2 cups chopped celery
4 strips crisp bacon
1 red pepper or onion
almonds, walnuts, cheese, or other veggies as desired
Dressing:
1 cup low fat mayonnaise
1/3 cup sugar (or sugar substitute)
2 Tbsp vinegar
Mix and chill dressing. Pour over salad just before serving.
Salads
225
CHINESE CHICKEN SALAD BY JOYCE MISKIN
4 Chicken breasts (boiled and boned)
1 head lettuce (shredded)
½ pkg. of Won-Ton Skins, cut in strips and fried
Add chopped green onions and celery
Sweet and Sour
¼ cup vinegar
6Tbsp sugar
¼ cup catsup
1Tbsp cornstarch
¼ cup water
2T. water
Combine all ingredients and simmer a few minutes. Place lettuce then won-tons on platter. Next
place chicken and pour sauce on top.
CRANBERRY BROCCOLI SALAD
1 bunch broccoli florets
1/2 bunch cauliflower florets
1/2 cup sunflower seeds
1 cup cranberry craisins
1/2 lb bacon, cooked and crumbled
4 chopped green onions
Dressing
1/2 cup olive oil
scant 1/2 cup sugar
1/4 cup apple cider vinegar
Prepare dressing an hour before serving and refrigerate.
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226
CHICKEN PASTA SALAD BY AMBER MCKEE
16 oz bow-tie pasta
12 oz rainbow spiral
2 cans water chestnuts (sliced) drain and chop
2 cups chopped celery
4-6 chicken breasts- marinate in Sprite overnight
2 cups halved grapes
2 cans (small) pineapple tidbits
Dressing: 16 oz Kraft coleslaw dressing
1 cup mayo
Boil chicken until tender. Boil pastas. Cool chicken and cube. Rinse pasta and cool. Mix salad
ingredients. Mix coleslaw dressing and mayo. Stir into salad.
CHICKEN SALAD BY NOLA SWENSON
3 cups cubed cooked chicken
1 can mandarin oranges
1 can pineapple tidbits (13 oz)
½ cup toasted slivered almonds
1 cup diced celery
Dressing
1 Tbsp oil
1 Tbsp vinegar
1 Tbsp orange juice
¼ tsp salt
dash marjoram
¼ cup miracle whip
Mix sauce over mixture. Serve over lettuce leaf with hot rolls.
Salads
227
CHRISTMAS LAYERED JELL-O SALAD BY KARLA ALLEN
1 each 3 oz Jell-O (lime, lemon, and cherry)
8 oz small marshmallows
1 cup whipped cream
1 pkg (8 oz) cream cheese
1 small can crushed pineapple
½ cup mayonnaise
1) Mix lime Jell-O- put in 9x13 glass dish. Let set.
2) Mix lemon Jell-O with 1 cup boiling water. Add softened cream cheese and marshmallows (can
soften in microwave). Beat until dissolved.
3) Chill until partially thickened.
4) Beat cream. Add mayo, whipped cream and pineapple to lemon mixture. Chill until thick.
5) Spread lemon mixture over lime Jell-O. Let set.
6) Mix cherry Jell-O. Chill until slightly thickened. Spread over mixture.
CROUTONS BY KITCHEN KNEADS
4 slices homemade bread
2 tbsp. melted butter
2 tbsp. oil, part olive oil
1/2 tsp. garlic
1/4 tsp. Italian seasoning
Mix butter, oil, and seasonings. Mix with bread cubes. Bake at 350 for 12-15 minutes.
Salads
228
CUCUMBER SALAD
2 cucumbers
1 sweet onion (red, Vidalia or similar)
2/3 cup red or white wine vinegar
2/3 cup sugar
½ cup canola oil or other light vegetable oil
1 to 2 tsp parsley
1 to 2 tsp dill weed
Salt
Pepper
Peel and slice cucumbers very thin. Slice onion thin and separate into rings. Layer cucumbers and
onions in bowl. Sprinkle parsley, dill weed and salt and pepper to taste over cucumbers.
In another bowl mix sugar and vinegar until sugar is dissolved, whisk in oil. Pour over cucumbers
and let set several hours or overnight in refrigerator.
If you use hot house cucumbers, you don't need to peel them. Also, I've found that using olive oil
doesn't work well with this recipe as its flavor overpowers the parsley and dill flavors.
FRESH GREEN BEAN SALAD
1 pound fresh green beans, ends trimmed
2-3 tablespoons red wine or herb vinegar
3-4 tablespoons olive oil
salt and pepper to taste
2 garlic cloves, peeled and minced
1/2 cup cilantro, coarsely chopped
Serves 4
Place the beans in enough water to cover and cook for about 10-12 minutes, covered, until the
beans are tender but al dente. Remove and place in a serving bowl. Whisk together olive oil,
vinegar, salt and pepper. Toss the beans with the cilantro and dressing. Serve warm or at room
temperature.
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229
FROG-EYE SALAD BY JOYCE MISKIN
½ cup sugar
1Tbsp flour
¼ tsp. salt
1 and ¼ cup pineapple juice
1 beaten egg
½ tsp. lemon juice
½ box Acini de Pepe macaroni (can use less---may be called my another name)
1 10oz. can pineapple chunks, drained (save the juice)
1 can mandarin oranges (drained)
1 10z can crushed pineapple (drained)
1 9 oz. container cool whip
½ cup mini colored marshmallows
Add sliced bananas, if desired, right before serving. Combine sugar, flour and salt in a small sauce
pan. Add pineapple juice and beaten egg. Cook over med. Heat until thick, stirring. Remove from
heat; add lemon juice. Set aside to cool.
Meanwhile, bring 1 ½ quarts of water to boil in a med. saucepan. Add macaroni and cook for 10
min. or until tender. Drain and rinse in cool water. Place in large bowl and stir in cooked mixture
and remaining ingredients. Cover and refrigerate overnight.
(I add the cool whip, marshmallows and bananas right before serving, because I don’t like soggy
marshmallows. Most people don’t add bananas, but I like more fruit added. You can vary the
amount of juice and amount and type of pineapple, depending on what you have on hand. As with
all recipes, you can be flexible and do whatever you want!)
FROZEN SALAD BY LYNDA CAMPBELL
3 oz Cream Cheese
1 cup crushed pineapple, (save juice)
1 1/2 cups miniature marshmallows
1 small bottle maraschino cherries, drained, cut
1 cup whipped cream
4 bananas, quartered and sliced
Whip cream cheese until soft. Add pineapple juice until well blended. Whip cream and combine
with pineapple mixture. Stir in marshmallows, bananas, and cherries. Spoon into salad mold.
Freeze until firm. Cut into sections and serve on crisp greens.
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230
GRAPE PASTA SALAD
3 cups cooked pasta shells
2 cups halved red grapes
1/2 cup chopped green onions
1 T lemon juice
1/2 cup toasted slivered almonds
3 oz crumbled cheese
1/3 cup miracle whip
Toss first 3 ingredients. Mix lemon juice, miracle whip and add to salad. Sprinkle cheese and
almonds on top. Chill.
JEFF’S SALAD BY LYNDA CAMPBELL
2 pkg orange Jell-O
2 cups boiling water
1/2 cup pineapple juice
1/2 cup apricot juice
1 large can crushed pineapple (save juice)
1 large can halved apricots (save juice)
---Topping--1 cup Sugar
2 tbsp. Butter
2 tbsp. flour (level)
1/2 cup pineapple juice
1/2 cup apricot juice
1 egg
1 cup whip cream, whipped
1/4 cup cheese, grated
Mix Jell-O in water and dissolve. Add juices. Chill until set. Mix sugar, butter, flour, juices, and
egg. Cook over medium heat until thick. Cool. Fold whipping cream into mixture. Spread over
Jell-O. Top with grated cheese.
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231
JELLO FLUFF SALAD BY LYNDA CAMPBELL
2 pkg lemon jell-o
1 pkg miniature marshmallows
1 large can crushed pineapple (save juice)
2 large bananas
1/4 cup Sugar
1/4 cup flour
1 egg
3/4 cup juice, from pineapples
1/2 cup whipped cream
2 tbsp. mayonnaise
1 cup grated cheddar cheese
Make Jell-O according to package directions. Chill until starts to set. Add bananas and pineapple
juice. Put marshmallows on top to cover Jell-O. Chill. In saucepan, mix sugar, flour, and egg. Stir
in pineapple juice and bring to a boil. Stir until thickened. Cool sauce. Stir into whipped cream.
Add mayonnaise. Spread on Jell-O. Sprinkle with grated cheese. Chill until firm in 9x13 inch pan.
MANDARIN SALAD
2 quarts salad greens torn into pieces, a variety preferred
2-3 stalks of celery, but on the diagonal
1 cup seedless grapes, halved
1 can (8 oz) Mandarin oranges, drained
½ cup sliced almonds, (I used the ranch flavored almonds)
2 or 3 green onions, cut on the diagonal
Toss to mix well. Before serving, toss with dressing. I used Ranch with white cheddar.
Salads
232
ORIENTAL SALAD BY KAROL COOK
1 head lettuce
4 green onions, chopped
2 Tbsp sunflower sees
¼ cup slivered almonds
slice mushrooms
uncooked ramen noodles, broken up (don’t use the seasoning)
Dressing (or use Caspers)
¾ cup Marukan Japanese rice vinegar
1 cup vegetable oil
½ cup sugar
dash of pepper
1 tsp salt
1 tsp Accent
ORZO SALAD by Kendra Tietze via Tammy Hay
1 box orzo pasta (rice shaped pasta)
Italian Style dressing
crumbled feta cheese
1 can sliced olives, drained
1 cucumber, chopped
1-2 bell peppers, chopped
3-4 scallions, chopped
1 package (2 cups) cherry tomatoes
Boil, drain and cool orzo pasta. Stir in dressing. Add additional ingredients. Chill and serve. Best
when pasta marinates with the dressing overnight. Mix and match the veggies, but don’t skip the
feta cheese. It makes the salad.
Salads
233
POPPY SEED DRESSING BY RELIEF SOCIETY
1/3 cup honey
1 tsp. Salt
2 tbsp. vinegar
1 tbsp. mustard
3/4 cup salad oil
1 tbsp. finely chopped onion
2 tsp. poppy seeds
In a pint jar, blend first four ingredients. Gradually add salad oil and stir. Stir in onion and poppy
seeds. Chill several hours. Good on green salad with mandarin oranges and red onion slices.
RASPBERRY SALAD (YUMMY) BY LEE HURST
6 oz raspberry Jell-O
3 oz vanilla pudding mix (cooked type)
3 1/2 cup Water
16 oz sweetened raspberries
8 oz Cool Whip
Combine Jell-O, pudding, and water. Boil for two minutes. Refrigerate until slightly jelled. Fold
in raspberries and cool whip. Place in mold. Chill until set.
RASPBERRY TOSSED SALAD by Taste of Home
1 cup fresh or frozen raspberries
mixed greens
1 tbsp. vinegar
1 tbsp. olive oil
Crush two tablespoons of raspberries, throwing out seeds. Mix raspberry juice with oil and
vinegar. Toss raspberries with greens. Coat with oil/vinegar mixture.
Salads
234
RUSSIAN DRESSING BY JOYCE MISKIN
2/3 cup salad oil
½ cup catsup
¼ cup sugar
3 Tbsp. lemon juice
2 Tbsp. water
1 Tbsp. Worcestershire sauce
2 Tbsp. water
1 Tbsp. grated onion
½ tsp. salt
½ tsp. paprika
In screw-top jar combine oil, catsup, sugar, lemon juice, Worcestershire, vinegar, water, onion, salt,
and paprika. Cover and shake to mix well. Chill. Shake again just before serving. Makes 1 ¾ cups.
7 LAYER SALAD
BY PENI FLOYD
1 head lettuce
2 small green onions chopped
¼ - ½ green pepper chopped
2 sticks celery chopped
1 cup frozen peas
Mix 1 pint mayo with 2 Tbsp sugar. Sprinkle w/bacon bits and cheese. Cover and chill 8 hours or
over night.
SNICKER SALAD
4-5 Granny Smith apples, diced
1 bag fun-sized Snicker Bars, but into pieces
1 8 oz. container of whipped topping, such as Cool Whip
Combine together and serve. Tastes like caramel apples!
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235
SPINACH SALAD
8 ounces French spinach
1/2 cup feta
1/4 cup small red onion, thinly sliced
1/2 cup craisins (dried cranberries)
2 tbsp toasted sliced almonds (optional)
Dressing:
1/2 cup bottled balsamic vinaigrette salad dressing
2 tbsp orange juice
2 tsp orange zest (optional)
Tear spinach into bite size pieces. Add 1/2 of the feta cheese and onion. Toss. Combine dressing
ingredients in small bowl. Pour over salad and toss to coat. Sprinkle with remaining cheese. Top
with dried cranberries and almonds. Serve immediately
SPINACH CRAISIN SALAD
10 Ounces baby spinach
1/2 cup pecans, toasted chopped
1/2 cup craisins
Dressing
3/4 cup extra virgin olive oil
3 tablespoons sugar
3 tablespoons balsamic vinegar
1 tablespoon heaping sour cream
1/2 teaspoon Dijon mustard
Toast Pecans in a oven at 350 for 5-10 minute when cooled chop and set aside. Mix olive oil, sugar,
Balsamic vinegar, Sour Cream and Mustard together and set aside. Put Spinach into a bowl, add
Pecans and craisins toss, add dressing toss again and serve!
Salads
236
CASHEW CRAISIN SALAD
2 lbs of romaine mixed greens
8 ounces cashews
1 1/2 cups shredded Swiss cheese
1/2 cup craisins (or more to taste)
Dressing
1 cup vegetable oil
1/2 cup cider vinegar
3/4 cup white sugar
1 teaspoon prepared mustard
1 teaspoon grated onions
1 teaspoon poppy seeds
Dressing Mix vinegar, oil, sugar, mustard, onion, and poppy seeds together in a jar with a tight
fitting lid. Shake well, until mixed. Refrigerate overnight, or for at least 6 to 8 hours.
To Assemble:. Combine the romaine mixed greens, cashews, Swiss cheese, and craisins together in
a large bowl. Mix well. Just before serving, toss salad with the dressing.
SPINACH SALAD (YUMMY) WITH POPPY DRESSING
12 ounces romaine lettuce or spinach
4 ounces Swiss cheese, shredded (or feta)
1/4 cup craisins
1 green apple, peeled cored and diced
1 pear, peeled cored and diced (or grapes)
1 cup cashew pieces
Dressing (or use purchased poppy seed or raspberry vinaigrette dressing):
1/2 cup sugar
1/2 cup lemon juice
2 teaspoons onions, diced
1 teaspoon Dijon mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
Toss lettuce, cheese, craisins, apple, pear, and cashews in large mixing/salad bowl and set aside.
Combine sugar, lemon juice, onion, mustard, and salt in blender. Slowly add oil and poppy seeds in
blender. Blend gently until well mixed. Serve over prepared salad.
Salads
237
SPINACH SALAD (AWESOME)
12 ounces washed baby spinach leaves, well drained
1/4 lb bacon
1/2 cup sliced almonds
1/2 cup craisins
1 cup mayonnaise
2 teaspoons seasoned rice vinegar
4 tablespoons white sugar
Dressing:
Mix together mayonnaise, rice vinegar and sugar until sugar dissolves. Cover and place in
refrigerator until just before serving.
Remove any excess water from spinach leaves and place in large salad bowl. Brown bacon until
crisp, remove from pan and drain on paper towels and crumble. Add to spinach. Discard all but 1
Tablespoon of bacon drippings. Sauté sliced almonds over medium high heat until lightly toasted.
Add to spinach. Add 1/2 cup craisins (can add more or less to taste). About ten minutes before
serving remove dressing from refrigerator. Stir or shake well and pour over spinach mixture. Toss
well and serve.
STRAWBERRY SALAD WITH POPPY SEED DRESSING BY RUTH
FLUCKIGER
1 package Spring Mix
1 pt. fresh strawberries
Wash lettuce and pat dry. Refrigerate until serving time. Place sliced berries on top of greens.
Drizzle dressing over salad. Top with Heath toffee bits.
DRESSING:
1 c. mayonnaise
1/2 c. skim milk
¼ cup white vinegar
2/3 c. sugar
2 Tbsp. poppy seeds
DRESSING: Place ingredients in a jar. Cover and shake until blended. Dressing keeps several days
in refrigerator.
Salads
238
SUMMER CHOPPED SALAD BY TAMMY HAY
8 oz small red-skinned potatoes, halved
kosher salt
1 cup fresh corn kernels
1 cup fresh green or wax beans
1 cup small broccoli florets
1 cup cherry tomatoes, halved
1 cucumber with peel, chopped
freshly ground black pepper
4 cups torn mixed greens – romaine, Arugula, or whatever
1 cup alfalfa sprouts
Put potatoes in small saucepan with enough cold water to cover. Season with salt. Bring to a boil
and simmer until tender (about 5 minutes). Drain and put in large bowl. Bring a medium pot of
water to a boil and salt it generously. Fill a medium bowl of ice water and salt it generously. Add
the corn, beans, and broccoli to the pot of water and cook until crisp-tender – about two minutes.
Using a slotted spoon, remove vegetables from hot water and plunge into ice water. Drain and pat
dry. Add to bowl of potatoes, along with tomato and cucumber. Toss salad with ½ cup Ranch
dressing. When ready to serve, toss with the greens, sprouts, and (if desired) a bit more dressing.
TERIYAKI PASTA SPINACH SALAD BY KATHY ALLAN
6 to 10 oz Curli Roni (American Beauty) Roteni
½ tsp salt
1/4 cup sesame seeds
1/4 tsp pepper
½ cup salad oil
4 cups torn spinach
1/3 cup Teriyaki Sauce/Marinade
1/3 cup green onions
½ cup White Wine Vinegar
3 cups cooked, diced chicken breast
3 tbsp. sugar
Place oil in sauce pan and brown seeds. Cool this, and then add rest of sauce ingredients. Cook
pasta/cool. Pour sauce over pasta - place in fridge in zip lock bag. Cook chicken and dice, also
place in fridge. Keep these overnight. Right before serving, toss all together with fresh spinach.
Salads
239
THREE BEAN SALAD RECIPE
1 15 oz can of dark red kidney beans, rinsed and drained
1 15 oz can cannellini (white kidney beans), rinsed and drained
1 15 oz can of garbanzo beans (chickpeas), rinsed and drained
2 celery stalks, finely diced
1 clove of fresh garlic, minced
1/2 red onion, finely diced
1 red bell pepper, finely diced
Three Bean Salad Vinaigrette
4 Tbsp red or white wine vinegar
3 Tbsp Extra Virgin Olive Oil or Walnut Oil
1 Tbsp dried oregano
Salt and pepper to taste
Directions
1. In a large bowl, mix together the beans, celery, red pepper, and red onion
2. In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic and
oregano. Add the vinaigrette to the bean mixture and adjust for salt and pepper.
3. If possible, chill for at least one hour to allow the flavors to mingle.
.
Rolls
241
SANDWICHES:
Work on good in-law relationships. You are told to cleave unto each other and none-else, but being
none-else doesn’t feel all that great. Take time for your in-laws.
A man meets a genie. The genie tells him he can have whatever he wants, provided that his motherin-law gets double. The man thinks for a moment and then says, “OK, give me a million dollars and
scare me half to death.”
A husband said to his wife, “No, I don’t hate your relatives. In fact, I like your mother-in-law better
than I like mine.”
BARBEQUE BEEF BY DARLA NELSON VIA STEPHANIE HART
Slow cook roast overnight in Crock Pot with a cup of water or at 200 in oven all night.
BBQ Sauce:
2½ cups beef juice
35 oz catsup
1¼ cup brown sugar
1¼ cup vinegar
1¼ cup chopped onions
1 ¼ chopped celery
2½ Tbsp dried parsley
2½ cups grated carrots
5 Tbsp Worcestershire sauce
Simmer 1 hour. Put sauce in blender and blend. Pour over shredded roast beef.
BBQ PORK SANDWICHES BY LISA BLAU
2-3 pounds Country Style Pork Spare Ribs (boneless)
1 bottle KC Masterpiece BBQ sauce
dinner rolls
In the crock pot, place ribs and enough water to cover them completely. Set on low and let cook
for at least 6-7 hours. When finished, drain water and add the BBQ sauce and mix. Let sit for 10
minutes or so, so that everything gets warm. Spoon BBQ meat mix into a roll and enjoy! This will
feed 4-6 people. Great in the summer!
Sandwiches
243
BLUE CHEESE BURGERS BY KARI PARKER VIA TAMMY HAY
2 lbs ground beef
¼ cup chopped onion
3 Tbsp Tabasco sauce
2 Tbsp honey
1 Tbsp garlic salt
1 tsp crush red pepper flakes
1 tsp black pepper
6 oz blue cheese, cut into six pieces
6 toasted hamburger buns
roasted red peppers (form jar)
6 grilled portabella mushrooms
Preheat grill to medium heat. Combine beef, onions, Tabasco, honey, garlic salt, red pepper flakes,
and pepper in a large bowl. Form into six patties around pieces of blue cheese. Grill 8-10 minutes
until done. Place burger on bun. Top with roasted red peppers and portabella mushrooms.
BARBECUED CHICKEN SANDWICH
1/2 lb. boneless chicken cut into sm. pieces (or more)
Red onion (sliced thin and chopped)
Barbecue sauce
Salt
Italian Seasoning
Pepper
½ Tbsp Garlic (I use bottled)
Cook chicken pieces in frying pan with approximately 1 tbsp. oil. Season with garlic, salt and
pepper. Add barbecue sauce to taste (enough to thoroughly coat chicken). Serve on sandwich rolls.
FLUFFERNUTTER SANDWICH BY CHRISTINE WOOD
Bread
Peanut Butter
Marshmallow Crème
Spread peanut butter on bread, and then spread marshmallow crème. (Try it on toast with sliced
bananas and cinnamon) Yum, yum!
Sandwiches
244
FRENCH DIP SANDWICH by Jill Hurst
large roast
2 packages Lipton Onion Soup and Dip mix
1 ½ cups water (combined with onion soup mix)
1 package au jus, prepared as directed
Cook roast with onion soup mix (and water) in crock pot on high for 7-8 hours. Shred the meat. Add au jus
to drippings. Serve with rolls.
If you need a substitute for the onion soup mix, two packets can be replaced with the following.
3 Tbsp beef bouillon granules
1/3 cup dried onion flakes
2 teaspoon onion powder
1/2 teaspoon seasoned pepper
1 Tbsp dried parsley
1 tsp celery seed
PULLED PORK SANDWICHES BY STEPHEN ALLAN
7 pounds pork but roast
1 tbsp liquid smoke
1 onion, chopped
2 cloves garlic
2 tbsp cider vinegar
1 tbsp brown sugar
3 tbsp lemon juice
14 oz bottle ketchup
½ tsp chili powder
4 tbsp Worcestershire sauce
1 tbsp dry mustard
1 cup white wine
1 tsp salt
1/8 tsp pepper
1 tbsp honey
In a medium saucepan, over medium heat, combine all ingredients except pork roast. Place pork
roast in a medium bowl, and pour prepared sauce over. Cover, refrigerate, and let marinate over
night. Preheat oven to 250-275 degrees. Place roast along with marinade into an oven proof
baking dish. Roast for 6-7 hours, uncovered. Let cool slightly, and then use two forks to shred
meat in the pan with juices and sauce. Freezes well. Can add extra barbeque sauce to warm. [This
can also be made in the crock pot. Cook on low for 8-10 hours.]
Sandwiches
245
BARBECUE PORK
1 4 pound pork shoulder roast -- boneless
2-3 cloves garlic -- minced
2 large sweet onions (like Texas Sweet or Maui)-- sliced in rings
2 cups barbecue sauce
1 cup ginger ale
sandwich buns
Place half of the onion rings in crockpot. Add the roast and then the rest of onions. Pour in 1 cup of
ginger ale. Cover and cook on LOW for 8-10 hours, or until pork can be easily shredded. Remove
pork from pot and shred. Remove onions and add to shredded pork in a bowl. Discard juice in pot.
Return onions and pork to pot, add barbecue sauce and mix. Continue to cook on LOW for 3-4
hours. Makes great barbecue sandwiches.
Freeze leftovers in ice cube trays. When frozen, remove to zip bags. Thaw 2-3 for sandwich; 1 for
baked potato topping; 2-3 for barbecue pork pasta.
Sandwiches
246
BARBECUED PULLED PORK SANDWICH
3 pounds boneless pork butt
1/2 cup Worcestershire sauce
1 1/2 cups of your favorite barbecue sauce
8 toasted onion rolls
Preheat the oven to 350 degrees F. Line a medium-size roasting pan with aluminum foil.
Set the pork butt in the roasting pan and pour the Worcestershire sauce over it. Cook for 1 hour.
Turn the pork over and continue to cook for another 1 1/2 to 2 hours or until the meat reaches an
internal temperature of 160 degrees F. When ready, the pork should be a dark golden brown and the
meat should be very tender when pierced with a paring knife.
Remove the pork from the oven and let rest at room temperature until it is cool enough to handle.
In a large frying pan over medium heat, pour the barbecue sauce and the pan juices from the
roasting pan. With your fingers, shred the pork into thick strands and add to the pan. Simmer for 5
minutes, or until the pork is piping hot. Add a few tablespoons of water if the sauce gets too thick.
Toast the onion rolls until lightly golden. To serve, place a generous mound of the barbecued pulled
pork on the bottom half of the toasted rolls. Top with the other half of the rolls and serve the
sandwiches with potato chips and coleslaw
PULLED PORK SANDWICH
Leftover cooked pork tenderloin
Water to cover
2 tablespoons cider vinegar
1/3 cup barbecue sauce
Hot pepper sauce, to taste
In a heavy pot, combine pork with just enough water to cover, cider vinegar, barbecue sauce, and
hot pepper sauce to taste. Bring to a boil, and simmer over medium heat covered until it pulls apart,
about 50 minutes. Remove pork from the sauce, shred and set aside. Simmer the sauce until it
reaches the desired thickness. Stir the pork in the sauce and spoon the mixture onto the bottom half
of the hamburger bun, and top with Cole slaw.
Sandwiches
247
SLOPPY JOES BY JO WAMSLEY
1 lb hamburger (brown and drain)
Add and cook a little longer:
Small onion chopped
Small green pepper
1 can tomato soup
1 Tbsp mustard
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
½ cup catsup
salt and pepper to taste
TINY TURKEY SANDWICHES (SHOWER) by Jill Hurst
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup sugar
1/2 cup shortening
3 eggs
1 tsp. salt
3/4 cup very hot water
4 1/2 cup flour
Dissolve yeast in 1/2 cup warm water. Beat 3 eggs until frothy. Set aside. Mix with Mixmaster:
sugar, shortening, salt and very hot water until shortening is dissolved. Let cool slightly.
Alternately add flour and yeast mixture and mix well. Let rise until double. Mix down with
spoon. Dough may either be used now or placed in refrigerator, tightly covered. Two hours prior to
serving, roll out into large circle. Cut small circles out of dough. Let rise until double. Bake at
350 degrees for 12-15 minutes until lightly browned. Cool
Sauce:
Mayonnaise and mustard in equal parts.
Place 2-3 thin slices of turkey breast on rolls spread with above sauce. Add small bunch of alfalfa
sprouts and enjoy!
Sandwiches
248
SAUCES/DIPS:
USE HUMOR
It is hard to fight when you’re laughing. Make a pact that there will never be name calling,
including using affectionate names sarcastically.
Avoid blanket statements saying, “You always…” and “You never…”
Learn to laugh at yourself.
APPLE TOFFEE DIP by Wendy Worley
8 ounces cream cheese, softened
small tub cool whip
2-3 cups powdered sugar
1 jar caramel topping
7.5 oz bag Heath Bits (English Toffee bits)
Granny Smith Apples
Whip cream cheese, cool whip, and powdered sugar. Spread onto platter. Drizzle caramel topping
on to mixture. Sprinkle candy bits on top. Serve with sliced apples.
APPLE TOFFEE DIP
8 ounces cream cheese, softened
1/2 cup packed light or dark brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup marshmallow fluff
1 (7 1/2 ounce) package English toffee bits
Soften cream cheese in the microwave 10-20 seconds if necessary. Beat together all ingredients
except toffee bits until thoroughly blended. Fold in the English toffee bits. Serve with crisp apple
slices. Refrigerate leftovers. Can be made ahead and refrigerated.
Sauces/Dips
249
ARTICHOKE CHILE DIP
2 (14 oz.) can artichoke hearts (packed in water) drained, chopped
1 c. grated Parmesan cheese
8 oz cream cheese
1 c. mayonnaise
1 (4 oz.) can green chiles, rinsed, seeded, and chopped
2 tsp chopped parsley
1 clove garlic, crushed
Mix ingredients. Turn mixture into an 8-inch round baking dish. Bake in a 350 degree oven about
20 minutes or until heated through. Serve warm with tortilla chips, party crackers or bread sticks.
Makes about 2 2/3 cups.
BLACK BEAN DIP WITH CORN AND BASIL
Makes 6 (1/4-cup) servings
Cumin, corn and basil add flavor to this low fat, high fiber dip. Serve with corn chips or rolled up
in hot corn tortillas.
1 cup frozen corn kernels
1 teaspoon extra virgin olive oil
1 1/2 cups cooked black beans, drained
2 to 4 tablespoons salsa
2 tablespoons water or enough for blending
1 tablespoon lime juice
1/2 teaspoon red chili pepper sauce (like Tabasco)
1/4 to 1/2 teaspoon ground cumin
1/2 teaspoon sea salt
2 tablespoons slivered fresh basil leaves, packed
1/4 cup diced red pepper for garnish
Method
Saute corn in olive oil for 5 minutes, stirring often, until corn is slightly browned. Remove from
heat and set aside.
Purée black beans in a food processor along with salsa, water, lime juice, red chili pepper sauce and
cumin, adding only enough water to make the desired consistency. Add salt.
Remove to a bowl and stir in corn and basil. Garnish with red pepper.
Sauces/Dips
250
SPICY BLACK BEAN DIP
2 cups cooked black beans
1 jalepeno chili, minced (or chipotle)
1 small onion, chopped (1/2 cup)
1 Tbsp fresh garlic, finely chopped
1 cup sour cream or plain low-fat yogurt
1 tsp ground cumin
Salt and pepper to taste.
Puree the beans in a blender or food processor. Add rest, puree until smooth. Chill before serving.
Serve with tortilla chips or crackers, if desired
TANGY BLACK BEAN DIP
Here is the perfect match for thin, crisp corn chips, a great kick-off for a zesty Mexican menu.
Black beans are tasty little members of the high-fiber legume family. According to Lisa Turner in
“Meals that Heal,” they help prevent heart disease, stabilize blood-sugar levels, lower cholesterol,
and help prevent obesity. So healthy and so yummy–and this dip can be stored in the fridge for up
to two weeks!
2 cups dried black beans (4 cups cooked)
1 ½ tablespoons vegetable oil
1 medium onion, chopped
1 medium bell pepper, any color, chopped
2 medium cloves garlic, minced
1 ½ tablespoons ground cumin
1 ½ tablespoons ground coriander
1 tablespoon chili powder
1/3 to ½ cup cider vinegar
Salt, to taste
1. Sort, rinse, soak and cook the beans by your preferred method (or skip this step and use canned
beans).
2. In a heavy-bottomed frying pan, heat the oil over medium-high heat. When hot, add the onions,
peppers, and garlic, and sauté until the onions are translucent. Add the cumin, coriander, and chili
powder and sauté 1 minute, stirring often. Add the vinegar and stir to dislodge any browned bits in
the bottom of the pan.
3. In a food mill or food processor, puree the beans and the pepper mixture until smooth. Season
with salt. Yields 3 ½ cups
Sauces/Dips
251
CHOCOLATE SAUCE BY DONETTE SOUTHARD
12 oz can Carnation Evaporated Milk (not cheap brands)
1 ½ c sugar
3 oz Nestles unsweetened baking chocolate
1 tsp vanilla (not imitation)
Heat milk and sugar until dissolved. Add chocolate and bring to a boil over medium heat, stirring
constantly. I use a heat resistant rubber spatula so I can keep the sides of the pan clean. Reduce
heat just to keep boiling and stir for another ten minutes until desired thickness. (Don’t be
concerned if the chocolate doesn’t seem to blend with the milk. It does eventually.) Remove from
heat and add vanilla.
Pour into glass jar and keep in fridge. Great as hot fudge on ice cream. I warm a few tablespoons
for 30 seconds on power 5. For a party, keep it warm in small crock pot.
CHOCOLATE FUDGE SAUCE
1/2 cup butter
1 cup chocolate chips (milk or semi-sweet)
2 cup powdered sugar
1 1/2 cup evaporated milk (12 oz can)
1 tsp. vanilla
Melt butter and chocolate chips together. Add powdered sugar and milk. Cook until a rolling boil is
achieved. Continue cooking until thick. Stir constantly. Takes about twenty minutes. Remove from
heat and add vanilla. Cool. Can be reheated in the microwave later to be used over ice cream. Very
creamy.
COWBOY CAVIAR BY PENI FLOYD
1 can corn
1 can black beans
2 med. diced tomatoes
2 med. avocados diced
1 cup chopped onions
1 can black eyed peas (optional)
1 pkg. zesty Italian salad dressing mix, or 1 bottle
1 cup chopped fresh cilantro
lime juice to taste (fresh)
Mix and add dressing. Lime last.
Sauces/Dips
252
CUCUMBER AND HERB DIP BY KATHY ALLAN
1 pkg. (8oz) cream cheese, softened
½ tsp lemon juice
1 cup finely shredded cucumber, well drained
1/4 tsp minced garlic
½ cup shredded Swiss cheese
1/4 tsp salt
½ tsp dill weed
Mix all ingredients until well blended, cover. Refrigerate several hours to allow flavors to blend.
Makes 12 (2 tbsp.) servings.
DILL WEED DIP BY PENI FLOYD
1 cup cream o’ Weber sour cream or guilt free sour cream
1 cup mayonnaise
2 tsp dill weed
2 tsp bon appetite
2 tsp minced onion
Mix well and refrigerate
FRESH SALSA BY CARA SULLENGER
2 Medium Roma tomatoes
¼ medium onion
6-8 sprig cilantro
2 cloves garlic
1 tsp garlic salt
2 Tbsp lemon juice
1/3 Jalapeno pepper without seeds
Chop in food processor. Add diced avocado if desired.
Sauces/Dips
253
FRESH SALSA
4 ripe tomatoes, chopped
2 jalapeno chiles, seeded and chopped (use latex gloves to protect hands)
1 red onion, chopped
1 clove garlic, minced
1/4 cup chopped cilantro
1Tbsp lime or lemon juice
1 tsp cumin
½ tsp salt
½ tsp pepper
¼ tsp dry mustard
Combine all ingredients and let the flavors blend for at least 1 hour before serving. Keeps well;
refrigerate in a covered container.
GUACAMOLE DIP BY DAN SANDOVAL
Mashed avocados
Mayonnaise
Small amount of tomato sauce
Roasted crushed red chili peppers
Garlic powder
Salt
HOT SPINACH ARTICHOKE DIP BY KATHY ALLAN
2 pkg. (8oz.) cream cheese, softened
1 can (14 oz) artichoke hearts, drained, chopped
1 pkg. (10 oz.) chopped, thawed, and drained frozen spinach
1 clove garlic, minced
½ cup mayonnaise
½ cup grated Parmesan cheese
Beat cream cheese and mayo with electric mixer on medium speed until well blended. Add
remaining ingredients; mix well. Spoon into 9 inch pie plate or quiche dish. Bake at 350 for 20 25 minutes or until very lightly browned. Garnish with chopped tomato, if desired. Serve with
crackers or veggies. Makes 16 (2 tbsp.) servings.
Sauces/Dips
254
ARTICHOKE DIP
1 pkg. (8oz.) cream cheese, softened
1 can (14 oz) artichoke hearts, drained, chopped
1 cup grated Parmesan cheese
1 clove garlic, minced
2 tsp chopped parsley
1 cup mayonnaise
1 can Green Chiles
Mix all ingredients. Spoon into 9 inch pie plate or quiche dish. Bake at 350 for 20 - minutes or
until very lightly browned. Serve with crackers or veggies.
HOT ARTICHOKE DIP BY KARI PARKER VIA TAMMY HAY
2 medium leeks, thinly sliced (about 2/3 cup)
1 Tbsp Olive oil
28 oz can artichoke hearts, drained and chopped
2 cups light mayonnaise
1 cup chopped red pepper
1 cup finely shredded Parmesan cheese
1 tsp lemon-pepper seasoning
toasted pita wedges
In large skillet, cook leeks in hot oil over medium heat. Place in a 3 ½ quart slow cooker. Stir in
remaining ingredients. Cook on low for 3-4 hours. To serve, stir mixture. Sprinkle with additional
cheese. Serve on toasted pitas. Serves 20 (1/4 cup servings).
SPINACH ARTICHOKE DIP (LAUREN’S SHOWER)
1pint (or larger) spinach dip
½ c shredded Swiss cheese
1/3 cup shredded parmesan cheese
1 can sectioned artichoke hearts
1 pkg artificial crab
1/8 tsp Tabasco sauce
Drain artichokes. Break up crab and combine all ingredients. Place in ungreased pie plate and
bake at 350 for 30 minutes.
Sauces/Dips
255
LAYERED CHIP DIP BY PENI FLOYD
1 small refried beans
1 small sour cream mixed with 8 oz Philly Cream Cheese
Salsa sauce
Grater cheese
Olives sliced
1 can shrimp
Layer beans, sour cream mixture, salsa, cheese, olives, shrimp
SEAFOOD DIP BY JALEEN TAYLOR
1 can shrimp
1 can clam, diced
1 bottle homemade chili sauce or cocktail sauce
8 oz cream cheese
Spread cream cheese on crackers. Put dip on top.
7 LAYER TACO DIP BY KENDRA TIETZE VIA TAMMY HAY
29 oz can Refried Beans
1-2 cups avocado dip
8 oz sour cream
Pace Picanti Thick Salsa
grated Cheddar Cheese
grated mozzarella cheese
chopped green onions
diced tomatoes
black olives, sliced
Place in layers in 9x13 dish in order listed. Refrigerate. Serve with taco chips.
Sauces/Dips
256
7 LAYER DIP BY CARA SULLENGER
1st layer:
2nd layer:
3rd layer:
4th layer:
5th layer:
6th layer:
7th layer:
1 large can refried beans
2 large avocados
2 Tbs. fresh lemon juice
1 bunch green onions
8 oz. sour cream
taco seasoning
grated cheese
tomatoes
olives
Chips to enjoy with
SPINACH AND ARTICHOKE DIP BY CAROL GITTINS
1/2 pint deli style spinach dip
2 cans (10 oz.) artichoke hearts, drained and coarsely chopped.
1/3 cup grated parmesan cheese.
1/8 tsp cayenne pepper.
1/2 cup grated Swiss cheese.
Mix all ingredients except Swiss cheese, Place in ungreased pie plate. Bake at 375 for
approximately 20-25 minutes. Just before removing from oven, sprinkle top with grated Swiss
cheese. Serve warm with sliced baguette or French bread. Also good with vegetables.
May replace one can of artichoke hearts with 8 oz. artificial crab, chopped.
Sauces/Dips
257
SOUPS:
You only live once. This is not a trial run. You make your own happiness. Don’t be one who feels
like this:
Losing a wife can be hard. In my case, it was almost impossible.
“Marriage is a great institution, but I’m not ready for an institution yet.” -Mae West
“I don’t think I’ll get married again. I’ll just find a woman I don’t like and give her a house.” Lewis Grizzard.
“My advice to you is get married: if you find a good wife you’ll be happy; if not, you’ll become a
philosopher.” -Socrates.
“Marriage is an adventure, like going to war.” -G. K. Chesterton
“When a man steals your wife there is no better revenge than to let him keep her.” -Sacha Guitry
BASIC TOMATO SAUCE
(MARGUERITE HENDERSON- KSL)
¼ cup olive oil
1 small onion, chopped
2 large cloves garlic, minced
Pinch of red pepper flakes
2 x 28 oz. cans chopped Italian tomatoes in puree (lg. can at Sam’s club?)
1 cup water
1 Tbsp. dried Italian seasoning
1 cup red wine or beef broth
½ tsp. salt - Kosher
In a medium saucepan, heat oil and add onion; sauté’ until soft. Add garlic and red pepper
flakes, cook for 1 minute. Add tomatoes, water, Italian seasoning, wine(broth) and salt; cover and
simmer for 20-30 min. Makes about 1 quart sauce.
Soups
259
BEEF BARLEY SOUP BY JOYCE MISKIN
Soup BaseLarge Can tomato juice (or pureed tomatoes)
Saute one chopped medium onion
Beef – leftover roast, browned hamburger or stewed meat.
2/3 cup uncooked barley
½ cup chopped celery
2 tsp. oregano leaves
1-1/4 tsp. salt
2 Bay leaves
¼ tsp. pepper
6 cup water with 2T. beef bullion
Add carrots, beans, peas, potatoes and cabbage
Combine and add water as needed – Simmer 2 hrs.?
CHICKEN CHOWDER BY SISTER KINGHORN
1 large chicken
4 qts. water
1 cup finely diced celery
½ cup finely diced onion
1 cup grated carrots
4 cup diced potatoes
1 cup margarine or butter
1 cup flour
1 quart milk
½ tsp sugar
1 ½ tsp salt
Dash pepper
1 tsp accent
Cover 1 large chicken with 4 quarts of water in a big pot and simmer until done. Remove meat
from the bones and set aside. To 1 quart of broth, add 1 chicken bouillon cube, 1 cup finely diced
celery, ½ cup finely diced onion, 1 cup grated carrots and 4 cup diced potatoes. Simmer vegetables
until done (about 20 minutes). Melt 1 cup margarine or butter, add 1 cup flour then gradually add 1
quart milk. Stir with wire whip until it thickens and comes to a boil. Turn down heat. Pour milk
mixture into undrained vegetables. Add ½ tsp sugar, 1 ½ teaspoon salt, dash of pepper, 1 tsp accent
(optional) to your taste. Mix the meat and chicken broth together with the vegetables and simmer
for 10 minutes. Serves 15-20 people.
Soups
260
CHICKEN CHOWDER BY KATHY ALLAN
1/4 cup olive oil
2 chopped onions
3 carrots chopped
5 celery stalks chopped
Sauté a few minutes. Add 2 garlic cloves minced, 1/4 tsp cumin, and ½ tsp white pepper, 1 tsp salt,
1/4 tsp thyme. Sauté another 7 - 8 minutes till translucent. Add 12 cups (3 quarts- 2 giant cans)
chicken broth, ½ bunch cilantro finely chopped, 1 Tbsp chicken bouillon. Cook 10 - 12 minutes.
In another pan make roux:
1 cube butter melted. Add 1 cup flour, mix well with whisk over medium heat 3 - 4 minutes. (looks
like dough).
Take 3 cups broth from main pan and whisk into the roux. Cook till smooth and thick. Add back
into main soup. Continue to whisk until boils (couple of minutes). Once desired thickness, add 1
cup cream and 2 cups cooked, diced chicken. (I also really like cooked rice added to it - I just put
in any left over rice I have in the fridge, 2 or 3 cups)
CHICKEN AND WILD RICE SOUP BY CATHY HANNA
1 cube butter
1 medium onion, diced
3/4 cup shredded carrots
6 chicken breasts
Sauté above until vegetables are softened and chicken is white on the outside
1 box Reese’s Wild rice, cooked
Put 6 cups water in large pan. Add 5 chicken bouillon cubes, and bring to boil. Add chicken
mixture; cook 15 minutes. Add cooked rice. Add 1 pint half and half cream. Thicken with 2 cups
milk and 1 cup flour mixture
Soups
261
CHICKEN NOODLE SOUP (CHERRI) BY CHERRI HART
4 stalks celery, diced (or 1 tsp celery seed)
2 cups carrots
2 tbsp. diced onion
5 cups Water
3 chicken bouillon cubes
2 chicken breasts, diced
1 tsp. Bon appetite season salt (or Herb/Garlic seasoning)
1/2 tsp. salt
1 tsp. lemon pepper
3/4 cup cream (can use frozen cream, thawed)
1 can cream of mushroom soup
1 can water
8 oz homemade style noodles, cooked
3 tbsp. Butter
3 tbsp. flour
Cook celery, carrots, onions, water, chicken and spices. Remove veggies and meat when tender.
Set liquid aside. Melt butter, add flour, and cook until smooth. Add lemon pepper, cream, and
cream of chicken soup. Simmer 1/2 hour. Cook noodles. Add to vegetables and cream of chicken
soup mixture. Simmer one hour.
For Crock pot
Add all ingredients (except noodles, butter, and flour). Cook for 8-10 hours on low. Add cooked
noodles. Melt butter and flour and cook until smooth. Add to soup.
CHICKEN NOODLE SOUP BY CATHY HANNA
6 cups water
8 chicken bouillon cubes
1 chicken or 4 breasts, cooked and cubed
30 pieces of celery, sliced
1/2 onion, chopped
3 large carrots, sliced
3 small potatoes, diced
salt and pepper
Cook until veggies are tender, and then add home-made noodles, 1 tbsp parsley flakes. Cook an
additional 10 minutes
Soups
262
CHILI BY LEE HURST
1 pound hamburger
1/2 medium onion
1-2 cloves garlic
1/2 pkg taco seasoning mix
30 oz red kidney beans (canned)
1 pkg chili mix seasoning
1 qt whole tomatoes
1-2 cup tomato juice
1/2 tsp. Accent
Simmer 30-60 minutes.
CHILI VERDE BY JOYCE MISKIN
Cut up pork roast in small pieces. Add Jalapeños and brown with meat. Add flour
and cook slightly. Add water. Add small amount tomato sauce. Add – garlic
powder, salt, and cumin. Serve with flour tortillas, refried beans, and Spanish rice.
HOMEMADE NOODLES BY CATHY HANNA
3 eggs
6 tbsp milk
1 1/2 tsp salt
3 cups flour
1 tbsp oil
Knead, cover with a moist cloth, let stand 20 minutes. Roll out and cut in thin strips. Dry for 2
hours.
Soups
263
ITALIAN SOUP WITH TORTELLINI BY KEN GRAVES (MACEYS)
3 (10.5 oz) cans tomato soup
6 soup cans water
2 cans mushrooms
1 onion, chopped
2 ribs of celery, chopped (about a cup)
1 cup dried carrots (from food storage) or use fresh
1 lb Italian sausage, chopped
1 lb bag tortellini (in frozen section)
½ tsp Oregano
½ tsp Basil
½ tsp Sage
½ tsp Rosemary
1 bunch spinach (optional)
Parmesan cheese
Brown sausage and all vegetables until soft. Add liquids and spices. Bring to a boil. Turn down to
simmer. Add cut spinach to soup and simmer for ten minutes. Serve with cheese.
MACARONI, HAMBURGER TOMATO SOUP BY LEE HURST
Brown 1 pound hamburger and ½ cup onion. Add 1 Tbsp taco seasoning. Add 1 quart two
tomatoes and 1 pint tomato juice. Place ½ tsp salt with 1 cup macaroni in boiling water. Cook al
dente. Drain and add to tomato mixture. Salt and pepper to taste.
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MINESTRONE SOUP BY JOYCE MISKIN
4 cup tomato juice
5 bullion beef cubes
3 zucchinis (sliced)
4 tsp. dry minced onion
1cup celery diced
Salt and pepper to taste.
4 cup water
½ head shredded cabbage
½-1 tsp. Garlic powder to taste
½ tsp. Italian seasoning
We like to add some macaroni noodles, kidney beans, green beans and carrots for extra variety.
Combine all ingredients (noodles cooked and added at the end) and simmer for 1 hour.
BEST EVER MINESTRONE SOUP -GERIANNE MISKIN
1 (28 oz.) can tomatoes
1 lb. Lean ground beef
1 medium onion, chopped
1 qt. water
2 lg. carrots peeled, sliced
2 (8 oz.) cans tomato sauce (or tomato soup)
2 cup beef broth
½ tsp. basil leaves
1 tsp. dried oregano flakes or ½ tsp. powdered oregano
¼ tsp. pepper
½ tsp. garlic salt
1 (16 oz.) can green beans, drained
1 (15 oz.) can kidney beans, drained
2Tbsp Worcestershire sauce
3Tbsp sugar
1-1/4 cup mostaccioli macaroni, uncooked
Fresh parmesan cheese for garnish
In large dutch oven/soup pan , brown ground beef, drain off grease, add chopped onion and cook
until tender (adding a little salt to onion softens them faster). Salt and pepper meat mixture. I
blend tomatoes in a blender before adding to pan. Add water, carrots, tomato sauce, beef broth,
herbs, garlic salt. Bring to boil, cover and simmer over low heat about 20 minutes. Add green
beans, kidney beans, and macaroni. Let simmer for another 20 minutes until macaroni is tender.
Sometimes, if it’s not soupy enough, I will add another 2 cup of water.
Serve with fresh parmesan cheese on top.
Obviously this is a meal for a herd not just for 2…or multiple meals.
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SAUERKRAUT SOUP BY JOYCE MISKIN
4-1/2 cups water
4 medium potatoes, peeled and cubed or sliced
½ tsp. salt
½ pound smoked sausage links, cut up
1 can (16 oz.0 sauerkraut, undrained
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1 tsp. dried dill weed
¼ tsp. caraway seed
1 cup sour cream
1 tbsp. flour
In saucepan, bring water, potatoes and ½ tsp. salt to boiling; cook, covered, over medium heat until
tender.
Add sausage, undrained sauerkraut, onion, garlic, dill and caraway. Bring to boiling.
Meanwhile, in small bowl combine flour and sour cream. Gradually stir about 1 cup of hot mixture
into sour cream mixture; return all to saucepan. Blend well. Heat through but do not boil. Season to
taste with salt and pepper; add a few teaspoons of sugar if less tart flavor is desired. Serve with
dark bread. Makes 8-10 servings.
OVEN STEW BY LYNDA CAMPBELL
2 lbs. beef stew meat
6 carrots
6 stalks celery, sliced
2 medium onions, diced
3 tbsp. tapioca
1 tbsp. sugar (or less)
1 tbsp. Salt
pepper
1/2 cup tomato juice (or 1/2 can stewed)
Put altogether in tightly covered casserole pan or pan. Cut onion, potatoes, celery and carrots in
rather large pieces. Do not brown first. Cook at 250 for 4 hours.
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POTATO SOUP
BY CATHY HANNA
Boil:
6 cups water
8 chicken bouillon cubes
Add:
1/2 onion, chopped
5 potatoes, diced
Cook until potatoes are tender
Add:
1 lb cooked crumbled bacon
1 quart half and half cream
Pepper and salt to taste
Thicken with 1 cup flour and 2 cups milk, whisked into soup. Cook and stir until thickened. Add 1
tbsp parsley flakes
SOUP CASSEROLE BY LYNDA CAMPBELL
1 can condensed vegetable soup
1/3 can Water
1 lb hamburger
1 large onion
1 small package instant potatoes
paprika
grated cheese
Heat soup with water. Cook hamburger and onion together. Season to taste. Pour both in casserole
dish. Prepare instant potatoes as directed on package and put on top (or use left over mashed
potatoes). Top with grated cheese. Bake until cheese is melted in 350 degree oven.
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CURRIED SPLIT PEA SOUP
Recipe courtesy Alton Brown, 2005 –altered by Joyce Miskin
2 tablespoons unsalted butter
1 cup chopped onion
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh garlic
12 ounces dried green or yellow split peas, picked over and rinsed
5 cups chicken broth
1 tablespoon curry powder
Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the
onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to
sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce
heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any
longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a
stick blender, puree the soup (leave ½ w/ peas) until the desired consistency. Watch out for hot
splatters. Add cooked cubed (lots of) carrots and cubed ham after puree ½ the peas.
TORTELLINI SOUP BY DANI
1 lb Italian sausage
10 oz package tortellini (3 cheese)
1 tsp basil
2 14-oz cans chicken broth
14 oz stewed tomatoes
10 oz frozen spinach
4 cloves garlic
Parmesan cheese
Brown garlic and sausage. Drain and add chicken broth, stewed tomatoes, and basil. When it
boils, add the tortellini. Simmer about 10 minutes and then add spinach. Cook about 10 minutes
more. Serve with parmesan and cheese garnish.
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WHITE CHILI BY JOYCE MISKIN
1 lb. dried, small, white navy beans (soak 8-12 hrs. in water)
2 chopped onions
48 oz. chicken broth
7 oz. can chopped, green chilies
6-8 cloves garlic
3Tbsp oregano
4 tsp cumin
1 ½ tsp cayenne pepper
4 cup raw, diced chicken
1 cup sour cream
2 cup white cheese
Soak 1 lb. dried small, white navy beans for 8-12 hours in water. Drain. Combine 2 chopped
onion and 48-oz. chicken broth. Bring to boil and reduce heat. Simmer for 1 ½ hours. Add 7 oz.
can chopped green chilies, 6-8 cloves garlic, 3Tbsp chopped fresh oregano, 4 teaspoons cumin, and
1 ½ teaspoons cayenne pepper. Simmer 30-60 minutes. Add 4 cups raw, diced chicken for last 30
minutes. Remove from heat. Stir in 1 cup sour cream and 2 cup white cheese. Stir until melted.
SWEET AND SOUR DRESSING/TOMATO GARNISH:
¼ cup cider vinegar
½ cup sugar
juice of 1 lemon
1 tsp onion powder
1 teaspoon paprika
2 tsp celery seed
1 tsp salt
1/3 cup oil
chopped cilantro
chopped tomatoes
Put in middle of each bowl.
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WHITE CHILI BY CHERYL TUCKER
(She said it serves 4, but I'd say at least 8)
1 lb chicken breasts
1 can Northern (White) Beans
2 tbsp olive oil
6 c chicken broth
1/2 c chopped onions
1 can WHITE corn
1 small can chopped green chilies
1 tsp cilantro
1 tsp cumin
1/2 tsp oregano
1/2 tsp garlic salt/powder
1/2 tsp crushed red peppers
tortilla chips
cheese
Cut up chicken into cubes and brown in frying pan with olive oil. In a saucepan, combine broth,
onions, cilantro, cumin, oregano, garlic salt, and red peppers. Simmer 20 minutes. Add chicken,
green chilies, corn, and beans to the broth mixture. Simmer 10 more minutes.
The way you serve this is to put the tortilla chips in the bottom of a bowl, pour in the soup, and then
cover with cheese to taste.
VEGETABLE CHEESE CHOWDER BY TERI BROWN
3 cups chicken broth or 3 chicken bullion cubes dissolved in 3 cups water.
1 cup chopped potato or broccoli or broth
½ cup chopped carrots
½ cup chopped celery
½ cup chopped onion
Cook until veggies are tender.
Add: 2 cups milk
3 cups shredded cheese
1Tbsp parsley (opt.)
Salt to taste
Flour to thicken
Add cheese last.
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270
VEGETABLES:
Take the time to cook for each other. It is cheaper than eating out, and better for you. Plus, sitting
down for dinner together provides a time to bond and discuss the events of the day.
The honeymoon is over when the husband calls home to say he’ll be late for dinner and the
answering machine says it is in the microwave.
My wife dresses to kill. She cooks the same way. -Henny Youngman
When women are depressed, they either eat or go shopping. Men invade another country. It’s a
whole different way of thinking. -Elaine Boosler
ASPARAGUS BY VICKI ALLAN
1 bunch of medium sized asparagus, about 1 lb
1 Tbsp of the most exquisite extra virgin olive oil
1 Tbsp freshly grated Parmesan cheese
1/2 teaspoon lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper
Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard.
Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
Steam the asparagus until just tender. While the asparagus are still hot, toss them in a bowl with
the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm.
Note that when you are working with so few ingredients, it's important to make sure they are of the
highest quality. Because I often don’t have lemons in stock, I use a microplane and freeze the
lemon zest ahead of time.
ASPARAGUS, ORIENTAL (Cherri Hart)
2 lbs. Asparagus, rinse, cut into 1” pieces on the diagonal
In large skillet, heat
1/3 cup water
1/3 cup margarine
½ tsp. Salt
1/8 tsp. Pepper
Add asparagus, cook on high 5-8 minutes, (covered). Makes 6 servings.
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ASPARAGUS BY JOYCE MISKIN
Braised asparagus- coat w/ salt and pepper, garlic if desired and roast on cookie sheet in oven 10
min. at 450 degrees.
BAKED ONIONS
4 tennis-ball-sized white onions, peeled
Olive oil
2 cloves of garlic, peeled and finely chopped
4 twigs of fresh rosemary, lower leaves picked and chopped
8 tablespoons heavy cream
A couple handfuls of grated Parmesan cheese
Sea salt
Freshly ground black pepper
slices of bacon
Boil the onions in plenty of water for 15 minutes until slightly tender. Remove from the pan and
allow to cool. Then, with a sharp knife, remove the top inch of each onion, finely chop and place to
one side. If need be, slightly trim the stalk end of the onions so that they will sit flat on a roasting
tray. Cut about a heaping tablespoon out from the inside of each onion, keeping the outside intact.
Finely chop and add to the rest of the chopped onion.
Preheat the oven to 400°F. Heat a frying pan and add a little olive oil, your garlic, the chopped
onions, and just a little chopped rosemary. Fry for a couple of minutes until softened, then turn the
heat down, add the cream and remove from the heat. Stir in the Parmesan and season.
I like to wrap a nice slice of bacon around the middle of each onion and just spike it in place with a
sharpened twig of rosemary or wooden toothpick. The rosemary and bacon will make the onion
taste lovely as it cooks. Place the onions on a roasting tray and spoon some of the chopped onion
mixture inside each one. Bake in the preheated oven for around 25 minutes until soft and tender,
depending on the size of the onions. Experiment with different cheeses.
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272
CAULIFLOWER BAKE BY LEE HURST
1 large head cauliflower
1/2 cup olive oil
Pour oil over cauliflower so all is coated. Place on cookie sheet. Spread out. Salt and pepper. Add
4 cloves crushed garlic and 6 crushed mint leaves. Scatter on top. Bake at 425 for 45 minutes.
CHEESY POTATOES BY TAMMY HAY
8 hash brown patties or fresh grated hash brown potatoes
1 stick margarine or butter
1 can cream of chicken soup
1 cup sour cream
onions (optional)
bread crumbs
Grease the bottom of a 9x13 pan. Mix together all the ingredients and spread evenly in pan. Bake
at 350 for 45-60 minutes. My family calls these “heart attack” potatoes. They are a special treat,
but sure to please any crowd.
CRUSTY NEW POTATOES by Lee Hurst
8 small new potatoes
¼ cup butter
½ tsp seasoned salt
1 cup crushed cornflakes.
Boil potatoes with skins on in salted water for twenty minutes. Drain and peel. Melt better. Add
salt. Roll in flakes and butter. Bake 25 minutes.
CREAMED ONIONS BY LARUE GLASMANN
(This recipe was given to Mom by the wife of Congressional Representative Lawrence Burton in
the 1970's)
5-6 large onions, thinly sliced
1/2 cup butter
1 can evaporated milk
1 can cream of mushroom soup
3/4 cup grated cheddar cheese
Cook onions in butter until transparent. Place in baking dish. Cover with soup milk mixture and
then cheese. Bake at 300 degrees 1 hour. Serve hot. This is a Thanksgiving Tradition in Craig and
Jill's home.
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273
CRUMB GREEN BEANS
2 cans green beans
1/4 pound of saltines, (crushed)
1/2 stick margarine
Ground pepper
Garlic salt
Place the green beans in a sauce pan along with some pepper and garlic salt to heat through with
the lid on. In the meantime, melt the margarine in a frying pan and add the crushed cracker crumbs
to it. On medium high heat, stir the crumbs lightly and toss and continue to mix so they do not
burn. You want them to lightly brown and crunch up. When this is done, turn off the heat and
remove pan from the burner.
Now that the beans are cooked through and heated well, drain the fluid from them. Place the green
beans in the serving bowl and sprinkle the buttered crumbs on top of the and lightly toss.
DO NOT COVER and DO NOT put crumbs on until right before you are ready to eat. They will
get soggy and that's not what you want to do.
GREEN BEANS BY JOYCE MISKIN
Cook to semi soft then sauté with salt, pepper, garlic in fry pan. Add light salt to onions to help
soften when sautéing them.
MUSHROOM RICE
¼ cup butter or margarine
1 can mushrooms, reserve liquid
1 clove garlic, minced
1 green onion, finely chopped
2 cups water plus 3 chicken bouillon cubes
1 cup uncooked white rice
1/2 teaspoon chopped fresh parsley
salt and pepper to taste
Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until
slightly cooked. Stir in chicken broth, liquid from mushrooms, and rice. Season with parsley, salt
and pepper. Reduce heat, cover and simmer for 20 minutes.
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274
ORANGE GREEN BEANS RECIPE
2 pounds fresh green beans, trimmed and cut into 1- inch pieces
1/2 cup fresh orange juice
1 tablespoon finely grated orange peel
3 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon grainy mustard
3/4 teaspoon salt
1/4 cup olive oil
1/2 cup finely chopped red onion
Fresh ground pepper
Add green beans to boiling water and cook about 3 minutes or until crisp tender. Drain and set
aside. Combine remaining ingredients in a container with a tight fitting lid and shake to mix. Toss
beans with dressing and serve.
Makes 8-10 Servings
GREEN BEANS/ASPARAGUS WITH TOASTED ALMONDS by Karen Wood
Steam green beans or asparagus until crisp-tender. Set aside. In large skillet heat:
1 tbsp olive oil
1 tbsp. butter
1 clove minced garlic
1 heaping tbsp. sliced or slivered almonds
1 tbsp fresh lemon juice
Toss immediately with hot beans or asparagus, sprinkle with freshly ground pepper and salt,
garnish with fresh grated lemon rind.
GREEN BEANS WITH BACON
3 tablespoons butter
8 slices bacon -- diced
2 pounds fresh green beans, trimmed -- cut in 1-inch pieces
freshly ground black pepper -- to taste
In a large skillet over medium heat, melt butter; add bacon. Fry bacon until crispy; set aside.
Bring a pot of water to a boil; add beans. Boil for about 10 minutes, or until desired doneness is
reached. Drain beans; add them to the skillet with bacon and butter. Toss well and heat until well
coated. Add pepper; serve. Serves 8.
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275
GARLIC POTATOES BY VICKI ALLAN
2 lbs red potatoes, unpeeled
1/2 cup butter
2 tsp minced garlic (I use bottled garlic)
1/2 Tbsp salt
1/2 tsp pepper
1/3 cup parmesan cheese
Heat oven to 425. Melt butter and add garlic. Cook for a minute. Wash potatoes, cut into slices
3/4" thick. Wash potato slices again to remove starch, drain. Place potatoes in 9x13 pan, add garlic
butter, salt, pepper, and parmesan cheese. Mix well. Bake 45-60 minutes, turning occasionally.
Potatoes should be golden brown and cooked tender with a slightly crisp exterior.
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276
MASHED POTATOES DELUXE by Lee Hurst
2-2 1/2 pounds potatoes
3/4 tsp. onion salt
1/4 tsp. pepper
1/2 cup sour cream
3 oz Cream Cheese
1 tbsp. Butter
paprika (optional)
Cook potatoes in boiling water. Mash. Add remaining ingredients. Cover and bake at 350 for 35-50
minutes. (Can be frozen).
OVEN BAKED ZESTY POTATOES
LARGE Idaho or Russet Potatoes
I Can't Believe It's Not Butter Spray
Seasoned pepper
Herb and Garlic seasoning
Parmesan Cheese
Garlic Salt
Scrub the potatoes really good and dry. Using a very sharp knife, score the potatoes on top.... (or
cut into it like 'tic-tac-toe'). Just enough that it cuts into the potato, but NOT cutting it in half.
Spray well with the butter spray (0 fat) and sprinkle well with the seasoned pepper, garlic and herb
seasoning, parmesan cheese and lightly garlic salt it. Re-spray the butter on top of this to keep the
seasonings all in tact.
Bake in a 375 degree oven for an hour and a half. You may need to add some water in the bottom
of the cookie sheet to keep it from smoking up your kitchen, plus the water makes steam which
causes the potato to cook faster. You don't want to cover them because you want them to have a
nice crispy, seasoned top. Test with a fork for tenderness. The potato is so tasty; you don't even
need any butter or sour cream on top.
RANCH POTATOES by CATHY HANNA
Scrub 6 red potatoes, dice them and boil with skins on until tender. Drain and mash.
Add:
1 cup mayonnaise
2 pkg of Hidden Valley Ranch dressing mix
1 cube of butter
enough milk to make them creamy.
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GOT LEFTOVER RICE?
The next time you’re cooking rice, save time in the kitchen by preparing more rice than you need
for a single meal. Cooked rice is the quintessential fast food, quickly transforming simple
ingredients into puddings, salads, skillet meals, or hearty soups in relatively no time at all. Cooked
rice can be kept in the refrigerator for up to six days or in the freezer for up to six months. To
freeze, simply place rice in freezer bags and store flat, keeping storage space to a minimum. A
quick zap in the microwave, with a couple of tablespoons of water, and you’re halfway to dinner or
dessert!
1. Fried Rice: For best results, fried rice should be prepared with chilled cooked rice (rice that has
not been chilled will clump together when fried). Stir-fry rice with seasonal vegetables and leftover
chicken or meat. Season with soy sauce and sesame oil. Green onions, scrambled eggs, frozen peas,
and grated ginger are good additions to fried rice.
2. Rice Pudding: Simmer cooked rice in milk that has been sweetened or half and half. Stir in
dried fruit (raisins, apricots, cranberries), vanilla extract, and ground cinnamon for a warm,
comforting dessert. Chocolate lovers can skip the fruit and cinnamon, substituting chocolate chips
instead.
3. Rice Wraps: Take a tip from the local fast food taco chains. Fill tortillas with rice, salsa, cooked
chicken or beef strips, pinto beans, grated cheddar cheese and a dollop of sour cream.
4. Soup: Adding rice to cream or broth-based soups takes it from first course to main dish.
For a quick meal, add cooked rice, your favorite vegetables, and canned chicken stock to storebought roasted chicken.
RICE . . . STIR IT UP!
For imaginative chefs who love to cook, but don’t like following directions, here are 17 fabulous
rice recipe “ideas” that take you from ordinary to extraordinary! To hot rice, add:
1. Fresh mushrooms sautéed in butter, thawed frozen petite peas, and Parmesan cheese.
2. Diced tomatoes and fresh or dried basil.
3. Heavy cream or milk, sugar, cinnamon, and browned butter.
4. Sliced green onions, salted cashews, toasted sesame seeds, and rice vinegar.
5. Heavy cream, sliced bananas, chopped pecans, and chocolate chips.
6. Black beans, salsa, lite/fat free sour cream, shredded cheese, and chopped cilantro.
7. Crisp bacon, cheddar cheese, lite/fat free sour cream, and chopped olives.
8. Fresh green beans sautéed in butter, and toasted sliced almonds.
9. Granola, vanilla yogurt, and raisins.
10. Cashews, chopped roasted chicken, and chopped chives.
11. Grilled shrimp, corn, crisp bacon bits, and chopped sun-dried tomatoes in oil.
12. Diced tomatoes, sliced green onions, and shredded Monterey Jack cheese.
13. Zucchini and carrot “matchsticks” sautéed in butter, and Parmesan cheese.
14. Sliced apples sautéed in butter, cinnamon, brown sugar, chopped nuts, and vanilla yogurt.
15. Black beans, minced red onion, chopped bell pepper, chopped cilantro, and vinaigrette.
16. Fresh raspberries or sliced strawberries, heavy cream or milk, vanilla, and sugar.
17. Thawed frozen corn, mild green chiles, and lite/fat free sour cream.
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ROASTED RED POTATES WITH CHEESE by Cara Sullenger
Prep: 15 minutes
Total: 1 hour 10 min.
½ cup ranch dressing (whatever kind you want)
½ cup finely shredded Italian style five cheese blend
¼ cup bacon bits
2 lb. small red potatoes, quartered (about 6 cups)
1 Tbs. chopped fresh parsley
Preheat oven to 350° F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss
lightly.
Spoon into lightly greased 13x9-inch baking dish; cover with foil.
Bake 40 minutes. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle
with parsley.
Makes 8 servings.
ORIGINAL RANCH MASHED POTATOES
1 packet/1 ounce Hidden Valley® Original Ranch® Salad Dressing and Recipe Mix
4 cups hot unsalted mashed potatoes, with or without skins
butter or margarine
Add salad dressing and recipe mix to potatoes; stir well. Serve with butter or margarine, if desired.
Makes 4 servings.
RICE AND BROCCOLI CASSEROLE by Alyce Dansie
2 cups rice (cooked)
2 pkgs chopped broccoli (square pkg)
1 T onion
2 sticks chopped celery
mild grated cheese
1 can cream of chicken soup and 1 can milk
Mix all together and heat
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279
HOME STYLE BROWN RICE PILAF by Kimberly Allan
1 1/2 cups water
1/2 teaspoon salt
3/4 cup uncooked brown rice
3 tablespoons butter
1 1/2 cups chopped onion
1 clove garlic, minced
2 carrots, sliced
2 cups fresh sliced mushrooms
1 cup chickpeas
2 eggs, beaten
freshly ground black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped cashews
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Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and
simmer for 45-50 minutes, or until rice is tender.
Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over
medium heat. Stir in onions and sauté them, stirring frequently until they soften. Add the garlic
and carrots and continue stirring for 5 minutes.
Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10
minutes. Add the chickpeas and cook 1 more minute.
When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring
constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley,
and nuts.
Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the
side for added flavor.
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280
BROWN RICE - MUSHROOM PILAF By Karen Wood
Cook 2 cups brown rice according to package. Set aside.
2 tbsp. olive oil
½ can chicken broth
8 oz. sliced mushrooms
1/4 cup chopped parsley
2 cups chopped onion
1 tbsp. chopped fresh thyme or 1 tsp dried thyme
1 cup chopped red bell pepper
1 large carrot finely grated
freshly ground black pepper
1 medium zucchini finely grated
3/4 cup grated fresh Parmesan cheese
Heat large nonstick skillet with 1 tbsp olive oil. Sauté sliced mushrooms about 3 minutes. Remove
from skillet. Add 1 tbsp. olive oil and heat again. Add onions, peppers, carrot and zucchini. Cook
for 5-6 minutes. In a large bowl or pot, combine vegetables, rice, and add chicken broth, parsley,
thyme, salt and pepper. Spoon half the rice mixture into a 9 x 13 pan, and sprinkle with half the
grated Parmesan. Repeat the lagers. Bake at 350 for 45 minutes.
RICE BY LEE HURST
1 cup long grained rice
1 cup mushrooms, undrained
1 can French onion soup
1 tsp soy sauce
2/3 stick butter
Bake at 350 uncovered for 1 hour. Place butter on top.
SQUASH SAUTÉ by Vicki Allan
1/2 teaspoon Olive Oil
3/4 pound Zucchini or yellow squash, Cut in half and then Into 1/4 Inch Slices
2 Green Onions, sliced
2 Tbsp Chicken Stock
garlic
Heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini, yellow squash and
onions 2 minutes, stirring frequently. Add stock, salt, and pepper to taste. Continue to sauté another
2-3 minutes, or until squash is tender and liquid is evaporated.
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281
Contents
APPETIZERS ..................................................... 1
BAKED ONION DIP (JED)
1
CHEESECAKE BALL
2
Lion House Stuffed Mushrooms
3
BEEF: .................................................................. 5
SAVORY POT ROAST
7
BEVERAGES ..................................................... 9
Communication
9
Banana Crush (Fly Speckled Punch)
10
Hot Chocolate Mix
10
Hot Cocoa Mix
10
Orange Float Mix
11
RASPBERRY FRUITED PUNCH
11
RASPBERRY PUNCH
11
RASPBERRY PUNCH
11
RASPBERRY PUNCH, CREAMY
12
RASPBERRY SHERBET PUNCH
13
RASPBERRY SHERBET PUNCH
13
Root Beer
13
SMOOTHIES
13
BREADS ........................................................... 15
Weekly Date
15
Banana Bread
15
Banana Bread
16
BANANA BREAD WITH CHOCOLATE
CHIPS
16
BEST BANANA BREAD
17
BLUE RIBBON HONEY WHEAT BREAD
17
Butterhorn Rolls
19
BUTTERY BREAD STICKS
20
Breadsticks
20
BREADSTICKS (SOFT RHODES)
21
Carrot-Pineapple Bread
21
CHEESY GARLIC BREAD
21
DANISH POTATO BREAD
22
4-H BREAD
22
FRY BREAD
22
Parmesan Breadsticks
23
SHORTBREAD
24
Swedish Limpa Bread
24
WHITE BREAD
25
White Bread
25
Zucchini Bread
26
Index
ZUCCHINI BREAD
27
Orange Coconut ZUCCHINI BREAD 27
WHOLE WHEAT (RED) BREAD by
Kathleen Sneddon
28
WHEAT BREAD -HALF WHITE, HALF
(RED) by Sue Miller
28
WHOLE (WHITE) WHEAT BREAD Tricia
Fuller
29
BREAKFAST:................................................... 31
Baked Apple Oatmeal
31
Breakfast Casserole
32
BREAKFAST CASSEROLE
32
Breakfast Pizza
32
ButterMilk Syrup
33
1 ½ cup sugar
33
¾ cup buttermilk
33
½ cup butter (or margarine)
33
2 Tbsp corn syrup
33
2 tsp vanilla extract
33
In a medium saucepan, bring all ingredients to
a boil- except for vanilla. Allow to boil
gently for five minutes. Remove from heat
and add vanilla. Serve warm over pancakes
and waffles. Will store for a week in fridge.
33
Corn Fritters
33
Cracked Wheat Cereal
33
Crepes
33
Crepes
34
DELUXE HOT CAKES
34
DUTCH CRUMB CAKE
34
FUNNEL CAKES
35
GERMAN PANCAKES
35
German Pancakes
35
GRANOLA
36
FAVORITE GRIDDLE CAKES
36
GERMAN PANCAKES
37
Hash Brown Breakfast Casserole
37
MAPLE SYRUP
38
Syrup
38
Rice Pudding
38
MOM’S BELGIAN WAFFLES
39
MONKEY BREAD
39
MONKEY BREAD
40
MIZ LUZIANNE'S MONKEY BREAD
RECIPE
40
283
PANCAKES
41
RECIPE FOR A GOOD DAY
65
Pancakes
41
MICROWAVE CARAMELS
65
Pumpkin Pancakes
42
Chocolate Dipping Reminders,
66
Cream Syrup
42
Roasted Peanuts
66
Sausage Casserole
42
LICORICE CARAMEL (OR CINNAMON)
STUFFED FRENCH TOAST
43
66
Waffles by Joyce Miskin
43
BUTTER MINTS
67
WONDERFUL WAFFLES
43
Million Dollar Fudge
67
“OH BOY” WAFFLES
44
TWO HUNDRED DOLLAR FUDGE 67
CAKES: ............................................................ 45 CHERRY CHOCOLATES
68
Apple Surprise Cake
45
DIVINITY (FOOL PROOF)
68
Chocolate Zucchini Cake
46
RASPBERRY-CHOCOLATE TRUFFLES68
Apple Crisp by LaNae Morgan
47
Salt Water Taffy
69
Carrot Cake
47
Truffles
69
Carrot Cake
48
Peanut Butter Truffles
69
CARROT CAKE
49
CANNING......................................................... 70
CARROT CAKE
49
Apples Freezing in Syrup
70
CAROL’S CHOCOLATE CAKE
50
APPLE PIE FILLING
70
Pinto Bean Chocolate Cake by Joan Taylor51
RASPBERRY JAM
70
CHOCOLATE BROWNIES
52
MISKIN’S FAMOUS SALSA
71
CRAZY CHOCOLATE CAKE
52
Sun-Dried Tomatoes
72
CRUMB CAKE (CHERRI)
53
COOKIES:......................................................... 73
CRUMB CAKE
53
Apple or Blueberry Squares
74
Frosting , Smooth’n Creamy
54
APPLESAUCE BEAN COOKIES
74
FUDGE CAKE
54
Brownies
75
HOT FUDGE CAKE
55
Brownies with Black Beans
75
Jello Cake
55
BROWNIES MAGIC
76
MILLIONAIRE BARS
56
24 Karat Cookies
76
Oatmeal Chocolate Chip Cake
56
Chocolate Chip Cookies
76
Peach Cake by Kay Sorenson
57
Chocolate Marshmallow Cookies
77
POUND CAKE (GRANDMAS)
58
FROSTED BANANA COOKIES
78
Pudding Cheese Cake
59
Bob Cookies
79
Pudding Cake
59
BEST EVER CHOCOLATE CHIP
Quickie Chocolate CAKE
59
COOKIES
79
RASPBERRY DELIGHT
60
BROWNIES
80
RHUBARB CRISP
60
BROWNIES, CHOCOLATE CAKE (RUby)
RHUBARB CRISP
61
80
Avis’ Rhubarb Pie
61
EXCEPTIONAL BROWNIES
81
SNOWFLAKE DREAM CAKE (MERLENE)
CHOCOLATE CHIP COOKIES (MANDI)
62
81
TEXAS CAKE (LORI)
62
CHOCOLATE CHIP BLONDIES
82
TEXAS SHEET CAKE FROSTING
CHOCOLATE CHIP COOKIES (Michelle)
(CONNIE)
62
82
WACKY CAKE
63
CRAISINS OATMEAL COOKIES
82
Yummy Chocolate Caramel Cake
63
Cream Wafers
83
CANDY: ........................................................... 65 COWBOY COOKIES
83
Index
284
FLOURLESS PEANUT BUTTER COOKIES
CHOCOLATE BERRY TRIFLE
102
83
Chocolate Caramel Delights
103
FUDGE BROWNIES
84
Chocolate Mousse
103
Gingerbread Boys
84
CORNFLAKE SLICE
103
Lemon Bars
85
Great POPCORN
104
M and M Cookies
85
Easter Lilies
104
MOLASSES CREAM COOKIES
86
Lemon Filling for Easter Lilies
104
No-Bake Cookies
86
Eclairs (Cream Puffs)
105
NO BAKE COOKIES
87
FRESH FRUIT TART
106
OATMEAL CHOCOLATE CHIPS COOKIES
Frucht tort boden
107
87
Hello Dolly’s (Also known as 7 layer bars)
OATMEAL COOKIES
88
107
Awesome Oatmeal Cookies
88
HOT AND SPICEY CHEX PARTY MIX108
OREO COOKIES
89
Hot Bananas Foster (barbecue style) 108
Peanut Butter Bars
89
INDOOR SMORES
109
Peanut Butter Cookies
89
Peach Dessert
109
PEANUT BUTTER KISS COOKIES by Judy
Peach Crisp
110
Floyd
90
PEACH COBBLER, FRESH
110
Pumpkin Chocolate Chip Cookies
90
PUMPKIN PIE SQUARES
111
PUMPKIN SPICE CAKE COOKIES 91
Pumpkin Squares By Kelly Facer
112
RICE CRISPY TREATS
91
RASPBERRY COBBLER
112
Snickerdoodles
91
Rhubarb Crisp
113
SNICKERDOODLES
92
STRAWBERRY RHUBARB CRUNCH113
SUGAR COOKIES (Festival of the Trees)93
SUGAR CHEX-MIX by JaNae Hay 114
SUGAR COOKIES
93
TV MIX by Peni Floyd
114
TIGER COOKIES
93
YORKSHIRE PUDDING by Cheryl Tucker
WHITE CHOCOLATE CHIP W/
115
MACADAMIA
94
FISH: ............................................................... 117
DESSERTS: ...................................................... 95 Cleave to each other, but don’t lose yourself
Two halves make a whole
95
117
Apple Crisp
95
Barbecue Salmon
117
APPLE CRISP (Best of Desserts)
96
HONEY - GLAZED SALMON by Kimberly
Bread Pudding
96
Allan
118
Caramel Ice Cream Topping
97
Dijon Salmon
118
DANISH APPLE BARS
97
Grilled Garlic Shrimp by darlene hill (via Liz
BAKED CHEESECAKE
98
hay)
118
Caramel GLazed Raspberry Crème Brulee99
Shrimp in Tomato Feta Sauce, Baked 119
Carameled Popcorn
99
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Caramel Corn
100
Bean Puree
121
Sugared Popcorn
100
Spicy Zucchini Bread
121
Candy Corn Puffs
100
Black Bean Coconut Brownies
122
POPCORN CANDY
100
FRUIT SALAD FROM HOME CANNED
CARAMELED POPCORN
101
FRUIT by Linda Smith
124
CHEESECAKE
101
Non-fat Dry Milk Recipes
124
Cheesecake Dessert , Easy
101
Basic Sauce Mix
124
CHEESECAKE (OREO COOKIE)
102
Basic Sauces and Soups
124
Index
285
Chicken Enchiladas
125
Chicken Enchilada Casserole By Joyce
Chicken Pot Pie
125
Miskin
144
Tuna Noodle Skillet
125
Chicken Enchiladas by Cathy Hanna 144
Chili Tomato Mac
126
CHICKEN ENCHILADAS by Moana
Hamburger Stroganoff
126
Kropushek
145
Taco Skillet
126
CHICKEN ENCHILADAS (Cara) by Cara
Chicken Broccoli Alfredo
127
Sullenger
145
Cheeseburger Skillet
127
Chicken Enchilada Soup by Michelle Miskin
Macaroni and Cheese
127
146
Homemade Milk Gravy
128
CHIMICHANGAS
147
Pizza Sauce
128
Easy Chicken Enchiladas by Debbie Tanner
Alfredo Sauce
128
147
Orange Chicken
128
Chicken Fajitas
148
MAIN DISH: .................................................. 129 Sweet Lime Chile Enchiladas By Susan
BAKED MEATBALLS by Sue Allen 129
Nielson
149
Beanie Wienie By Joyce Miskin
129
Sweet Pepper Rice
149
BEEF LOAF WELLINGTON
130
Fiesta Beefy Enchilada Skillet by Lisa Blau
Calzones
130
150
Calzones
131
MEXICAN LASAGNA by Laurel Stewart via
Cheesy Calzones
131
Tammy Hay
150
CHINESE HAMBURGER by Lynda
MEXICAN RICE (Cherri Hart)
151
Campbell
132
SALSA by JaNell Spencer
151
CORN AND BEEF BLINTZES by Fern
SANTE FE CHICKEN by Debbie Nelson152
Nelson via Stephanie Hart
132
TACO SOUP by Lori Allen
152
CURRY by Peni Floyd
133
Taco Chicken Dish By Joyce Miskin 153
DANISH MEAT BALLS by Peni Floyd133
TACO SOUP by Cara Sullenger
153
DINNER IN A PUMPKIN (GREAT FOR
TACO SOUP by Peni Floyd
153
HALLOWEEN!)by Cathy Hanna
134
TOSTADAS By JaNae Hay
154
Family Size Party Special
(Afton
MISCELLANEOUS ........................................ 155
Miskin)
134
Granola by Kathleen Sneddon
155
MEAT PIES by Lynda Campbell
134
PEANUT BUTTER PLAYDOUGH by
ONE DISH MEAL by Lynda Campbell 135
Cherri Hart
155
PIZZA CRUST (THICK)
135
PUMPKIN SEEDS by Peni Floyd
156
BARBECUED CHICKEN PIZZA
136
Sweetened Condensed Milk
156
BROCCOLI ALFREDO PIZZA
137
ORIENTAL: .................................................... 157
HAWAIIAN SWEET AND SOUR
CHICKEN STIR FRY WITH ORANGE
MEATBALLS
(Porcupine Style) Elena
GLAZE by Michelle Miskin
157
Cabatu
138
CHINESE FRIED RICE by Michelle Miskin
Quickest Pizza Dough
139
158
SAMOSA ROLL-UPS by Cheryl Tucker140
Fried Rice –Joan Miskin
158
Steak and Peppers
140
SPICY ASIAN LETTUCE WRAPS by Kari
Turkey Pot Pie By Joyce Miskin
141
Parker viaTammy Hay
159
TATOR-TOT CASSEROLE by Fern Nelson
STIR FRY by Michelle Miskin
159
141
Chinese Green Beans
160
Wienerschnitzel By Joyce Miskin
142
Tiny Spicy Chicken
(Sara Stone) 161
MEXICAN: ..................................................... 143 PASTA: ........................................................... 163
Index
286
BAKED ZITA By Lisa Blau
163
GRANDMA HOPKINS PUMPKIN PIE by
Bow Tie Pasta with Pesto
163
Fern Nelson
184
Pesto Sauce
164
RHUBARB PIE by Lee Hurst
184
Chicken Cordon Bleu Pasta (Julie Murdock)
WHITE CHOCOLATE CHEESECAKE PIE
164
(Lee Hurst)
184
Chicken Pasta Supreme By Joyce Miskin164 PORK: ............................................................. 185
CHICKEN W/ SPINACH PASTA by
AWFULLY EASY BARBECUED RIBS by
Adrienne Lester (via Kacie Hanna)
165
JaNae Hay
185
CHICKEN AND SPINACH LASAGNA by
BARBECUE RUB by Lee Hurst
185
Tammy Hay
165
BARBECUE PORK CHOPS (JANAE) By
FETTUCCINI ALFREDO By Lisa Blau166
JaNae Hay
185
Chicken Fettuccine
166
BROILED PORK CHOPS (Cherri Hart)186
FETTUCCINE
166
Grilled Honey-Glazed Pork Tenderloin with
FETTUCCINE ALFREDO
167
Onions by Kyle Miskin
186
Homemade Noodles By Joyce Miskin 167
HAM CASSEROLE by fern nelson
187
Italian Chicken Pasta
168
HAM WITH PINEAPPLE GLAZE, BAKED
ITALIAN CHICKEN NOODLES by Lee
by Vicki Allan
187
Hurst
168
Hoisin Honey Glazed Pork Chops by Dani
BAKED LASAGNA By Joyce Miskin 169
Lindquist
188
Linguine and Vegetables by Cathy Hanna171
Marinated Pork Chops
188
MACARONI CASSEROLE by Lynda
PORK CHOP CASSEROLE by Lynda
Campbell
172
Campbell
189
MACARONI AND CHEESE by Lee Hurst172
Roasted Pork Loin by Vicki Allan
189
Shrimp in Tomato Feta Sauce Recipe by Vicki
Directions ............................................... 189
Allan
172
Famous Ribs by Kyle Miskin
190
Stuffed Manicotti By Joyce Miskin
173
Spareribs, Boneless
191
OLIVE GARDEN FETTUCCINE ALFREDO
Sweet and sour pork by Trisha Tucker 191
by Michelle Miskin
173
POULTRY: ..................................................... 193
TUSCAN CHICKEN CAVATAPPI RECIPE
BEER ‘N BATT CHICKEN by Lee Hurst193
by Vicki Allan
174
CHICKEN AND RICE CASSEROLE FROM
TWENTY MINUTE TOMATO SAUCE by
THE PANTRY by Merlene Ivie
194
Sue Allen
175
Chicken Broccoli Casserole By Joyce Miskin
PIES: ............................................................... 177
194
Depression
177
CHICKEN AND POTATO BAKE by
BANANA CREAM PIE By Jill Hurst 178
kimberly allan
195
CHOCOLATE LOVERS' CHEESE PIE by
CHICKEN CORDON BLEU by Michelle
Lauren and Wil Wood
179
Miskin
195
ICE CREAM PUDDING or PIE
179
Broiled Orange-Chili Chicken Breasts by
Grandma's Best Ever Pumpkin Pie by Jill
Dani Lindquist
196
Hurst
180
Chicken Cashew by Cathy Hanna
196
LEMON PIE by Lori Allen
181
CHICKEN CASSEROLE by Peni Floyd197
LEMON PIE by Ann Landers (via Lee Hurst)
CHICKEN DIVAN by Peni Floyd
197
182
CHICKEN ROLL UPS by Alyce Dansie via
Peach Pie by Dani Lindquist
183
Stephanie Hart
197
Pie Crust by Joyce Miskin
183
CHICKEN VERACRUZ by Lee Hurst 198
PUMPKIN PIE by Cheryl Tucker
183
COUSCOUS by Cheryl Tucker
198
Index
287
CREAM CHEESE CHICKEN by Alda Allan
RICH DINNER ROLLS (BREADSTICKS)
199
by peni floyd
222
CREAM CHEESE CHICKEN
199
STICKY BUNS by Peni Floyd
222
Homemade Italian Seasoning ................. 199 SWEET ROLL by Faye Floyd
222
CURRY by Cheryl Tucker
200
SALADS: ........................................................ 223
EASY TERIYAKI CHICKEN
200
24 Hour Green Salad By Joyce Miskin 224
FRIED CHICKEN By Lee Hurst
200
48 HOUR SALAD by Lynda Campbell 224
GRANDMA’S CHICKEN by Lee Hurst201
Aunt Kim's Layered Jell-O Salad by Jill Hurst
Jamaican Jerk Chicken by liz hay
202
225
Parmesan Chicken by Cathy Hanna
203
BALSAMIC DRESSING by Stacie Gomm
RUby CHICKEN
204
225
Spicy Baked Chicken By Joyce Miskin 205
CAULIFLOWER--BROCCOLI SALAD by
Russian Dressing
205
Tammy Hay
225
HomemaDe Dry Onion Soup Mix
205
Chinese Chicken Salad By Joyce Miskin226
Summer Chicken By Kathy Allan
206
CRANBERRY BROCCOLI SALAD 226
SWEET AND SOUR CHICKEN By Dani
CHICKEN PASTA SALAD by Amber
Lindquist
206
McKee
227
Swiss Chicken Cutlets
207
CHICKEN SALAD by Nola Swenson 227
Turkey Casserole by Jill Hurst
207
CHRISTMAS LAYERED JELL-O SALAD
Turkey Stuffing Supreme
208
by Karla Allen
228
Yogurt Parmesan Chicken By Joyce Miskin
CROUTONS by Kitchen Kneads
228
209
Cucumber Salad
229
ROLLS: ........................................................... 211 Fresh Green Bean Salad
229
BRAIDED ALMOND RING by Taste of
Frog-eye Salad By Joyce Miskin
230
Home
211
FROZEN SALAD by Lynda Campbell 230
BACON APPETIZER CRESCENTS 212
Grape Pasta Salad
231
BAKING POWDER BISCUITS by Peni Floyd JEFF’S SALAD by Lynda Campbell 231
212
JELLO FLUFF SALAD by Lynda Campbell
Bran Muffin Mix by Cathy Hanna
213
232
CINNAMON ROLLS by Peni Floyd 213
Mandarin Salad
232
CLOUD ROLLS by CINDY STETTLER214
ORIENTAL SALAD by karol cook
233
Dinner Rolls
214
POPPY SEED DRESSING by Relief Society
MUFFINS, SWEETEr by monica forsberg215
234
Orange Refrigerator Rolls by Jill Hurst 215
RASPBERRY SALAD (YUMMY) by Lee
OUT OF THIS WORLD ROLLS by Lee Hurst
Hurst
234
216
Russian Dressing By Joyce Miskin
235
PARKER HOUSE ROLLS by Emma (via Lee
7 LAYER SALAD by Peni Floyd
235
Hurst)
216
Snicker Salad
235
Potato ROLLS by Cathy Hanna
217
SPINACH SALAD
236
ICEBOX BUTTERHORNS by Lee Hurst218
Spinach Craisin Salad
236
ORANGE ROLLS by Kmberly Allan 219
Cashew Craisin Salad
237
PARKER HOUSE ROLLS (EMMA) by Lee
SPINACH SALAD (YUMMY) WITH
Hurst
220
POPPY DRESSING
237
PHYLLIS’ ROLLS by Fern Nelson
220
SPINACH SALAD (AWESOME)
238
QUICK STICKY BUNS by Kitchen Kneads
STRAWBERRY SALAD WITH POPPY
221
SEED Dressing by Ruth Fluckiger
238
Index
288
SUMMER CHOPPED SALAD by Tammy
7 LAYER DIP by Cara Sullenger
257
Hay
239
Spinach and Artichoke Dip by Carol Gittins
Teriyaki Pasta Spinach Salad by Kathy Allan
257
239
SOUPS: ........................................................... 259
Three Bean Salad Recipe
241
Basic Tomato Sauce
(Marguerite
SANDWICHES: ............................................. 243 Henderson- KSL)
259
BARBEQUE BEEF by darla nelson via
Beef Barley Soup by Joyce Miskin
260
stephanie hart
243
Chicken Chowder By Sister Kinghorn 260
BBQ Pork Sandwiches by Lisa Blau 243
Chicken Chowder by Kathy Allan
261
BLUE CHEESE BURGERS by Kari Parker
Chicken and Wild Rice Soup by Cathy
via Tammy Hay
244
Hanna
261
BARBECUED CHICKEN SANDWICH244
CHICKEN NOODLE SOUP (CHERRI) by
Fluffernutter Sandwich by Christine Wood244
Cherri Hart
262
French Dip Sandwich by Jill Hurst
245
Chicken Noodle SOUP by Cathy Hanna262
Pulled Pork Sandwiches by Stephen Allan245
CHILI by Lee Hurst
263
Barbecue Pork
246
Chili Verde By Joyce Miskin
263
Barbecued Pulled Pork Sandwich
247
Homemade Noodles by Cathy Hanna 263
PULLED PORK SANDWICH
247
Italian Soup with Tortellini by Ken Graves
SLOPPY JOES by Jo Wamsley
248
(Maceys)
264
SAUCES/DIPS: .............................................. 249 MACARONI, HAMBURGER TOMATO
Use Humor
249
SOUP by Lee Hurst
264
Apple Toffee Dip
249
Minestrone Soup By Joyce Miskin
265
Apple Toffee Dip
249
Best Ever Minestrone Soup -Gerianne Miskin
ARTICHOKE CHILE DIP
250
265
Black Bean Dip with Corn and Basil 250
Sauerkraut Soup By Joyce Miskin
266
Spicy Black Bean Dip
251
OVEN STEW by Lynda Campbell
266
Tangy Black Bean Dip
251
Potato Soup by Cathy Hanna
267
CHOCOLATE SAUCE by Donette Southard
SOUP CASSEROLE by Lynda Campbell267
252
Curried Split Pea Soup
268
CHOCOLATE FUDGE SAUCE
252
TORTELLINI SOUP By Dani
268
COWBOY CAVIAR by Peni Floyd
252
White Chili By Joyce Miskin
269
Cucumber and Herb Dip by Kathy Allan253
White Chili by Cheryl Tucker
270
DILL WEED DIP by Peni Floyd
253
VEGETABLE CHEESE CHOWDER by Teri
Fresh Salsa by Cara Sullenger
253
Brown
270
FRESH SALSA
254
VEGETABLES: .............................................. 271
Guacamole Dip by Dan Sandoval
254
Asparagus by Vicki Allan
271
Hot Spinach Artichoke Dip by Kathy Allan254
ASPARAGUS, ORIENTAL
271
Artichoke Dip
255
Asparagus by Joyce Miskin
272
Hot Artichoke Dip by Kari Parker via Tammy
BAKED ONIONS
272
Hay
255
CAULIFLOWER BAKE by Lee Hurst 273
SPINACH ARTICHOKE DIP (Lauren’s
CHEESY POTATOES by Tammy Hay 273
shower)
255
Creamed Onions by LaRue Glasmann 273
LAYERED CHIP DIP by Peni Floyd 256
CRUMB GREEN BEANS
274
SEAFOOD DIP by Jaleen Taylor
256
Green Beans by Joyce Miskin
274
7 LAYER TACO DIP by Kendra Tietze via
Mushroom Rice
274
Tammy Hay
256
Orange Green Beans Recipe
275
Index
289
Green Beans/Asparagus with Toasted Almonds
275
Green Beans with Bacon
275
Garlic Potatoes by Vicki Allan
276
MASHED POTATOES DELUXE
277
OVEN BAKED ZESTY POTATOES 277
Ranch POTATOES by Cathy Hanna 277
Got Leftover Rice?
278
Rice . . . Stir it up!
278
ROASTED RED POTATES WITH CHEESE
279
Original Ranch Mashed Potatoes
279
RICE AND BROCCOLI CASSEROLE279
HOME STYLE BROWN RICE PILAF 280
BROWN RICE - MUSHROOM PILAF281
RICE by Lee Hurst
281
SQUASH SAUTÉ
281
Index
290