COOKING
FOR
LIFE
A Collection of Recipes to
Celebrate
Remember
And Fight Back!
Our team has created this collection of
recipes with the help of our family and
friends. It includes recipes from survivors
who have fought and won. We
Celebrate in their victory.
It also includes recipes from those we
have lost. We Remember that their
legacy lives on in our hearts and our lives
and our cooking. The rest of the recipes
are a collection of our favorites. We
share them with you in hopes that if we
all unite with the common goal to
Fight Back then we can all win.
2
Hope is believing in a brighter
tomorrow.
Unknown
Where hope grows, miracles
blossom.
Elna Rae
Coming together, Sharing
together, Working together,
Succeeding together.
Unknown
Hope is putting faith to work
when doubting would be easier.
Unknown
There is no strength without
unity.
Irish Proverb
3
Sponsors
Elite Care Center
2870 N Main St
Decatur, IL 62526
217-877-8992
Aflac 217-864-5565
Custom Cuts
4655 East Maryland Rd
Suite 2
American Family
Insurance
Decatur, IL 62521
Mike Kleiss
217-864-5650
217-423-2507
Del’s Express
Popcorn Shop
217-864-9888
*Thanks to Dr. Kefala for his support.
4
APPETIZERS ................................................................................................... 10
Roka Blue Cheese ball ............................................................................... 10
Chili Dip ...................................................................................................... 10
Pumpkin Dip .............................................................................................. 10
Taco Dip ..................................................................................................... 11
Baked Brie ................................................................................................. 11
Baked Potato Dip ...................................................................................... 11
Seasoned Crab Cakes ................................................................................ 12
Hot Wing Dip ............................................................................................. 12
Texas Torte ................................................................................................ 13
Spinach Balls ............................................................................................. 13
Sausage and Cheese Squares ................................................................... 14
Hot Cheddar Mushroom Dip .................................................................... 14
Pecan-Stuffed Dates ................................................................................. 14
Rolled Onions ............................................................................................ 15
Party Cheese Ball ...................................................................................... 15
Stuffed Mushrooms .................................................................................. 16
Georgia Sugared Peanuts ......................................................................... 16
Sausage Balls ............................................................................................. 17
Texas Caviar............................................................................................... 17
Garlic Cheese Spread ................................................................................ 18
Pineapple cheeseball ................................................................................ 18
Pecan-Havarti Quesadilla with Pear Preserves ....................................... 18
Berry Blue Cheese Spread ........................................................................ 19
Fig and Blue Cheese Bruschetta ............................................................... 19
Swedish Meatballs .................................................................................... 20
Cheese “Bowl” .......................................................................................... 20
Hot Crab Dip .............................................................................................. 21
SIDE DISHES .................................................................................................. 21
California Medley ...................................................................................... 22
Cauliflower ................................................................................................ 22
Hash brown Casserole .............................................................................. 23
Vegetable Casserole ................................................................................. 23
Squash Casserole ...................................................................................... 24
Broccoli Supreme ...................................................................................... 24
Fried Green Tomatoes .............................................................................. 25
Grilled Zucchini Boats ............................................................................... 25
Scalloped Pineapple.................................................................................. 25
Broccoli Rice Casserole ............................................................................. 26
Patty’s Vegetable Casserole ..................................................................... 26
Creamy Thyme Potato Gratin ................................................................... 27
Tex-Mex Mac & Cheese ............................................................................ 27
Tortilla Pie ................................................................................................. 28
5
Pineapple Casserole .................................................................................. 28
Roberta’s Escalloped Carrots ................................................................... 29
Scalloped Corn .......................................................................................... 29
Zucchini Recipe ......................................................................................... 30
Eggplant-Zucchini Parmigiana ................................................................. 30
MEAT DISHES ................................................................................................ 32
Microwave Meatloaf ................................................................................ 32
Party Chicken ............................................................................................ 32
Breakfast Pizza .......................................................................................... 33
American Fried Rice .................................................................................. 33
Country Chicken ........................................................................................ 34
Italian Beef Sandwiches ........................................................................... 34
Soft-Shell Roll-Ups .................................................................................... 35
Porcupine Meatballs ................................................................................. 35
Five Hour Stew .......................................................................................... 36
Prosciutto and Goat Cheese Pizza............................................................ 36
Egg & Sausage Soufflé .............................................................................. 37
Squash & Hamburger Casserole .............................................................. 37
Chicken Parmesan ..................................................................................... 38
Bampie’s Sausage Rice Casserole ............................................................ 38
Di's Cheesy Eggs........................................................................................ 39
Spicy Sausage Jambalaya ......................................................................... 39
Italian Beef ................................................................................................ 40
Easy Breakfast Casserole .......................................................................... 40
Manicotti ................................................................................................... 41
Easy Crock-Pot Roast ................................................................................ 41
Hot Corned Beef Wraps ............................................................................ 42
Herbed Steaks with Horseradish ............................................................. 42
Courtney’s Chicken Lasagna .................................................................... 43
Sweet and Sour Salmon ........................................................................... 43
Beef Stroganoff ........................................................................................ 44
Chicken Curry ............................................................................................ 44
Chicken with Summer Squash ................................................................. 45
Chicken Quesadillas .................................................................................. 45
Shepard’s Pie ............................................................................................. 46
Salmon & Noodle Bowl ............................................................................. 46
Hash Brown Casserole .............................................................................. 47
Hamburger Quick Meal ............................................................................ 47
Lasagna Rolls ............................................................................................. 48
Slow Cooked Pepper Steak ...................................................................... 49
Cowboy Stew ............................................................................................ 49
Marmalade Pork Tenderloin .................................................................... 50
Crabby Angel Pasta ................................................................................... 50
Taco Bake .................................................................................................. 51
6
Barbecue Beef ........................................................................................... 51
Oven Fried Chicken ................................................................................... 52
Burgundy Beef with Egg Noodles............................................................ 53
Golden Chicken ‘N’ Taters ........................................................................ 52
Slow Cooker Chicken Cacciatore ............................................................. 54
Tater Tot Casserole ................................................................................... 54
Easy Lasagna ............................................................................................. 55
Oven Baked Chicken ................................................................................. 55
Old-Fashioned Sage Meat Loaf ................................................................ 56
SOUPS ............................................................................................................ 57
Minestrone Soup ...................................................................................... 57
Clam Chowder ........................................................................................... 57
The Brown Jug Cheese Soup .................................................................... 58
Vegetarian Veggie Soup ........................................................................... 58
Midwest Chowder..................................................................................... 59
Quick Cheese Soup.................................................................................... 59
Roasted Red Pepper - Tomato Soup with Crab and Dill ......................... 60
Chili ............................................................................................................ 61
Vegetable Soup ......................................................................................... 62
Zuppa Toscana .......................................................................................... 62
Chicken Tortilla Soup ................................................................................ 63
Chili for a Crowd ....................................................................................... 64
Vegetable Soup for a Crowd .................................................................... 64
Creamy Shrimp & Tomato Chowder ........................................................ 65
Chunky Potato Soup ................................................................................. 65
SALADS .......................................................................................................... 66
Cherry Pie Salad ........................................................................................ 66
Cranberry Jello Mold ................................................................................ 66
Applesauce Salad ...................................................................................... 67
5 Cup Salad ................................................................................................ 67
Italian Salad ............................................................................................... 67
Grandma Heady’s Orange Pineapple Salad ............................................. 68
Mimi’s Broccoli/Cauliflower Salad ........................................................... 68
Pretzel Salad .............................................................................................. 69
Chicken Bow-Tie Pasta Salad.................................................................... 69
Oriental Salad ............................................................................................ 70
Pea Salad ................................................................................................... 70
Calico bean salad ....................................................................................... 71
Greek Salad ................................................................................................ 71
Ranch Pasta Salad ..................................................................................... 72
Georgia Cracker Salad .............................................................................. 72
Jean’s Cranberry Congealed Salad .......................................................... 73
Delicious Fruit Salad ................................................................................. 74
Cool Whip Salad ........................................................................................ 74
7
CAKES & COOKIES ......................................................................................... 75
Coconut Cake ............................................................................................ 75
Twinkie Cake ............................................................................................. 75
Pineapple Sheet Cake ............................................................................... 76
Turtle Nut Cake ......................................................................................... 76
Gooey Butter Cake .................................................................................... 77
Chocolate Cherry Cake ............................................................................. 77
Sigel Special Apple Cake ........................................................................... 78
Auntie Mae’s Lemon Poppy Seed Cake ................................................... 79
Chocolate Sheet Cake ............................................................................... 79
Easy Peanut Butter Cookies ..................................................................... 81
Cake Mix Cookies ...................................................................................... 82
Oatmeal-Chip Cookies .............................................................................. 81
Chocolate No-Bake Cookies ..................................................................... 82
Snickerdoodles .......................................................................................... 83
Best Ever / Mom's Sugar Cookies ............................................................ 83
Chocolate Covered Cherry Cookies ......................................................... 85
DESSERTS ...................................................................................................... 86
Oreos & Ice Cream Dessert....................................................................... 86
Peaches, Cheese, Almonds ....................................................................... 86
Triple Layer Banana Cream Pie Bars ........................................................ 87
Unusual Chocolate Pie .............................................................................. 87
Twinkee Dessert ....................................................................................... 88
Chocolate-Pistachio Apricots ................................................................... 88
Frosted Pumpkin Bars .............................................................................. 89
Divinity ....................................................................................................... 89
White Chocolate Macadamia Nut Bark ................................................... 90
Hot Fruit Compote .................................................................................... 90
Chocolate Éclair Dessert ........................................................................... 91
Homemade Ice Cream .............................................................................. 91
Cinnamon Rolls ......................................................................................... 92
Orange and Nut Bars ................................................................................ 92
Southern Banana Pudding........................................................................ 93
Blonde Brownies ....................................................................................... 93
Fudge ......................................................................................................... 94
Cream Cheese / Lemon cupcakes ............................................................. 94
Cherry Delight ........................................................................................... 95
All Time Favorite Lemon Bars .................................................................. 95
Chocolate & Cream Cheese Dessert......................................................... 96
Oatmeal Carmelitas .................................................................................. 96
Angel Lush ................................................................................................. 97
Curry-Crusted Bananas ............................................................................. 97
Strawberry Pie .......................................................................................... 98
Pumpkin dessert ....................................................................................... 98
8
Brazilian Sweet Rice ................................................................................. 99
Quick Cinnamon Nuggets ......................................................................... 99
THIS & THAT ................................................................................................ 100
Orange Slush ........................................................................................... 100
Apple, Bacon & PB Sandwich ................................................................. 100
Egg Sandwich .......................................................................................... 101
Pancakes .................................................................................................. 101
Perfect Frozen Corn Every time ............................................................. 101
For The Birds ........................................................................................... 102
Chicken Marinade ................................................................................... 102
Sloppy Joe Sauce .................................................................................... 102
Instant Spiced Tea ................................................................................... 103
Peanut Butter Bread ............................................................................... 103
Tangy Grilling Sauce ............................................................................... 103
Southern Spice Rub ................................................................................ 104
House Seasoning ..................................................................................... 104
Balsamic Vinaigrette ............................................................................... 104
Peanut Sauce ........................................................................................... 105
2-Ingredient No-Knead Beer Bread ........................................................ 105
Orange Julius ........................................................................................... 106
Beat and Eat Icing ................................................................................... 106
Can't Stop Eating .................................................................................... 106
Zucchini Bread ......................................................................................... 107
9
APPETIZERS
Roka Blue Cheese ball
1-8oz. package cream cheese
1 jar Kraft Roka Blue Cheese (not in fridge section)
1 jar Kraft Old English Cheese
1 tsp. fresh minced garlic (heaping)
Mix all ingredients together with a mixer on high until blended.
Roll into a ball and roll in pecans/walnuts if desired.
Refrigerate and serve with crackers.
Chili Dip
1 block 1/3 fat cream cheese
1 can Hormel No Bean Chili
1 package shredded cheddar
Fritos/Tostitos
In a small crock pot place the block of cream cheese in the
bottom and layer the Hormel No Bean Chili over the top of it.
Finally layer the shredded cheddar cheese on top of the chili.
Let it cooks for 20 minutes until the cheese on the top is
melted. Dip out from the bottom up. Serve with Fritos or
Tostitos.
Pumpkin Dip
2-8oz cream cheese
1-15 ½ oz can of pumpkin
2 c sifted confectioner’s sugar
1 tsp cinnamon
Mix cream cheese w/pumpkin, add sugar & cinnamon. Beat
until smooth. Refrigerate. Serve with ginger snaps or apple
slices.
10
Taco Dip
1 large can refried beans
1 jar salsa
1 carton low fat/fat free sour cream
1 package Hidden Valley Ranch Fiesta Dip
1 package Mexican shredded cheese
1 small can of black olives, sliced or tomatoes diced
I use a large plate or serving platter for this. I spread the
refried beans first. Next I mix the sour cream and fiesta dip
together and then spread that on top. Then I put the jar of
salsa over that followed by the shredded Mexican cheese. You
can put sliced black olives, green onions, or diced tomatoes
over the top. Serve with taco chips. You can change this
recipe anyway you want as well.
Baked Brie
1 whole wheel (8 oz) Brie Cheese
1/3 cup pecans
1/3 cup almond
1/3 cup walnuts
1 egg
1 T heavy cream
2 T raspberry preserves
Heat oven to 350 degrees. Chop nuts, whisk egg & heavy
cream together; dip brie in mixture then in the nuts. Bake 15
minutes and serve with raspberry preserves.
Baked Potato Dip
8 oz of Philadelphia Cream Cheese
8 oz shredded cheddar cheese
16 oz sour cream
1 lb of bacon, cooked and crumbled
Put all in crock pot and serve with Wheat Club Sticks (you will
need two boxes)
11
Seasoned Crab Cakes
3 - 6 oz cans of crabmeat, drained, flaked, and cartilage
removed
1 cup cubed bread
2 eggs
3 T mayonnaise
3 T half-and-half cream
1 T lemon juice
1 T butter, melted
1-1/2 tsp seafood seasoning
1 tsp Worcestershire sauce
1 tsp salt
1/2 cup dry bread crumbs
1/2 cup vegetable oil
In a large bowl, combine crab and bread cubes. In another
bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter,
seafood seasoning, Worcestershire sauce and salt. Add to
crab mixture and mix gently (mixture will be moist).
Place bread crumbs in a shallow dish. Drop crab mixture by 1/3
cupfuls into the crumbs; shape each into a 3/4 inch thick patty.
Carefully turn to coat. Cover and refrigerate for at least 2
hours. In large skillet, cook crab cakes in oil for 4-5 minutes on
each side or until golden brown and crispy. Yield: 8 crab cakes
Hot Wing Dip
2 - 8 oz packaged of Philadelphia Cream Cheese
2 - cans of chicken
1 - cup of Ranch Dressing (a little more if you want)
1 - cup of Frank's Hot Sauce
1 - large package of shredded cheese
Cook in crock pot until melted, serve with any kind
of Tortilla Chip
12
Texas Torte
5 Eggs
4 T Flour
1 T salt
2/3 Cups Milk
Combine these ingredients in large bowl.
Add
2 Cans of chopped Green Chilies
8 Cups Shredded Monterrey Jack Cheese.
Bake in 9 x 13 pan at 325/350 degrees for about 35 minutes.
Cut into small squares. Can be served hot for breakfast or cold
as an appetizer
Spinach Balls
2 10 oz Packages of Frozen Spinach, thawed and drained.
2 c of Pepperidge Farm Herb Stuffing Mix
¾ c Melted Butter
½ c Grated Parmesan Cheese, the canned kind
6 Eggs, beaten
1 Tablespoon Garlic Salt or Powder
1 Tablespoon of Accent Seasoning
Salt and Pepper to Taste
Combine all ingredients and form into 1 inch balls, bake on
ungreased cookie sheet at 325 degrees for 20 minutes.
These can also be prepared ahead of time, frozen and then
baked right before serving.
13
Sausage and Cheese Squares
1 Pound of Pork Sausage or Hamburger
1 Pound of Velveeta Cheese
1 T Worcheshire Sauce
1 Loaf of Cocktail Rye Bread
Brown and drain meat. Melt cheese and add to meat, add
Worcheshire Sauce. Spoon onto bread, lay on cookie sheet Bake at 350 degrees 10 or 15 minutes until bubbly. You can
also prepare these ahead of time and freeze - bring out and
cook at last minute before guests arrive. Great, easy
appetizer.
Hot Cheddar Mushroom Dip
4 Cans of Sliced Mushrooms, drained
1 8 oz Bag of Shredded Cheddar Cheese
1 Packet of Hidden Valley Ranch Seasoning/Salad dressing mix
2/3 Cup Grated Parmesan Cheese, fresh kind
2 Cups of Mayo
Combine all ingredients, Bake at 350 until hot, or combine all
ingredients in small crock pot until warm, serve with Cracker
of choice.
Pecan-Stuffed Dates
1 (8 oz.) box pitted dates
30 pecan halves
10 to 12 slices bacon
Preheat oven to 400 degrees. Stuff each date with a pecan
half. Cut each slice of bacon into 3 pieces. Wrap 1 piece around
each stuffed date and secure with a toothpick. Bake until
bacon is crisp, 12 to 15 minutes. Drain and serve.
14
Rolled Onions
12-15 green onions
3 oz. cream cheese
1 T. mayonnaise
¼ tsp. chili powder
¼ tsp. hot sauce
1 package finely shredded cheddar cheese
Cut off the bottom part of the green onion. Only cut the root
part and leave as much of the white as you can. Mix cream
cheese, mayonnaise, chili powder, and hot sauce. Put this in
the refrigerator to chill for 10 minutes. Take a butter knife and
generously spreah the cream cheese mixture on the bottom
of the green onion. On waxed paper sprinkle a generous pile
of shredded cheddar. Roll the bottom of the onion in the
shredded cheddar until the cream cheese is covered.
Party Cheese Ball
2 (8oz) cream cheese
2 c shredded sharp cheddar cheese
1 T chopped pimento
1 T chopped green pepper
1 T chopped onion
2 tsp lemon juice
Dash of red pepper
Dash of salt
Chopped pecans
Combine cream cheese and cheddar cheese mixing well with
electric mixer. Add remaining ingredients except pecans. Mix
well. Chill. Shape into ball and roll in pecans.
15
Stuffed Mushrooms
¼ can salmon
½ c parmesan cheese
¼ c butter, melted
¼ c finely chopped onion
¾ c crabmeat
1 c sausage
2 lb mushrooms
Season salt to taste
Cheese for topping
Paprika
Poke 3 holes in the bottom of mushrooms and wash. Lay on
paper towels to drain. Mix remaining ingredients except
cheese and paprika. Add the mixture to the mushroom caps.
Top with cheese and paprika. Broil 2-3 minutes.
Georgia Sugared Peanuts
1 c. sugar
½ c. water
2 c. raw shelled peanuts, skins on
¼ tsp. salt
Preheat oven to 300 degrees. Dissolve sugar and salt in water
in saucepan over medium heat. Add peanuts. Continue to
cook, stirring frequently, until peanuts are completely sugared
(coated and no syrup left). Pour onto ungreased cookie sheet,
spreading so that peanuts are separated as much as possible.
Bake for approximately 30 minutes, stirring at 5-minute
intervals. Let cool and serve.
16
Sausage Balls
3 c. Bisquick
2 c. grated cheddar cheese
1 lb. fresh ground sausage (hot or mild)
Preheat oven to 350 degrees. Mix all ingredients together. If
not moist enough, add a little water. Form mixture into 1-inch
balls. Bake for 15 minutes. Drain on paper towels. Serve warm.
This freezes well before or after baking.
Texas Caviar
2 cans black-eyed peas with jalapeno
1 can pinto beans with jalapeno
1 small jar pinmento
2 small cans white shoepeg corn
1 small onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
Drain and mix ingredients together.
1 tsp. salt
1/2 tsp. pepper
1 T. water
1/4 c. oil
1 c. sugar
3/4 c. cider vinegar
Heat ingredients to boil. Let syrup cool, then pour over
vegetable mixture, marinate at least 2 hours in refrigerator.
Drai off liquid and serve with Scoop Fritos or nacho chips. If
you can't find peas/beans with jalapenos, purchase a small jar
and add 1/4-1/2 cup to taste.
17
Garlic Cheese Spread
1 (8 oz.) package cream cheese
1 (8 oz.) jar Cheez Whiz
¾ tsp garlic powder, or to taste
1/8 tsp. seasoned salt
1/8 tsp. pepper
Combine all ingredients and beat with hand mixer for 2
minutes or until smooth. Serve with freshly toasted French
bread.
Pineapple cheeseball
2 - 8 oz. packages of cream cheese - softened
1 cup of ground pecans
1 small can of crushed pineapple in its own juice (drained)
1/4 cup finely chopped green pepper
3 finely chopped green onions - use the green parts too
Mix all ingredients but reserve a small amount of the pecans
or green onions for garnish. Best if you chill it overnight
Pecan-Havarti Quesadilla with Pear Preserves
8-inch tortillas
1/3 c. shredded Havarti cheese
2 T. chopped, toasted pecans
1 jar pear preserves
Sprinkle one side of an 8-inch flour tortilla with 1/3 c. shredded
Havarti cheese; top with 2 T. chopped, toasted pecans. Fold
tortilla over filling. Coat a nonstick skillet with vegetable
cooking spray, and cook quesadilla over medium-high heat for
2 minutes on each side or until cheese melts. Remove from
heat, slice into wedges, and serve with pear preserves. Pair it
with a glass of Cabernet Sauvignon.
*This recipe can be easily doubled or tripled to serve more.
18
Berry Blue Cheese Spread
½ c. dried blueberries
1 c. boiling water
1 8oz. package cream cheese, softened
6 oz. blue cheese, coarsely crumbled
2 green onions, chopped
1 clove garlic, chopped
½ c. coarsely chopped pecans
Assorted whole grain crackers or cracker bread, broken
Place dried berries in a small bowl. Pour boiling water over
berries. Let stand 1 minute. Drain and set aside. In a large
mixing bowl beat cream cheese and blue cheese with an
electric mixer on medium speed until nearly smooth. Stir in
drained berries, green onions, and garlic just until combined.
Transfer spread to a serving bowl. Cover and refrigerate up to
4 hours before serving. To serve, sprinkle with pecans and
serve with crackers.
Fig and Blue Cheese Bruschetta
36 (1/4 inch thick) French baguette slices
1 (3 oz.) package cream cheese, softened
½ c. crumbled blue cheese
½ c. fig preserves or jam
Broil French baguette slices on a baking sheet 3 inches from
heat 1 to 2 minutes on each side or until lightly toasted.
Remove baking sheet, and reduce oven temperature to 350
degrees. Stir together cream cheese and blue cheese in a
small bowl until well blended. Spread a heaping ½ tsp. cream
cheese mixture onto each baguette slice; top each with a
rounded ½ tsp. fig preserves. Bake at 350 degrees on middle
rack for 8 to 10 minutes or until thoroughly heated.
19
Swedish Meatballs
1 lb. hamburger
½ c. bread crumbs
1 sm. onion
dash of all spice
¾ c. milnot
1 egg – beaten
1 tsp. corn starch
1 tsp. salt
Combine ingredients, shape into balls and place in greased
9x13 pan.
Sauce
12 oz. jar chili sauce
1/2 c. grape jelly
Pour mixture over meatballs and bake at 300 degrees for 1
hour.
Cheese “Bowl”
1lb Velveeta Cheese
8oz Philadelphia Cream Cheese
1pkg Crushed Pecans
add to taste:
Worschestire Sauce
Chili powder
Garlic powder
Crushed Red Peppers
and whatever other spices you want to add!
Mix it all by hand and roll into ball (put nicely in a bowl, like I
do). Then sprinkle top with paprika and more crushed pecans.
I use Ritz wheat crackers to serve with, but you can use
whatever kind you like!
20
Hot Crab Dip
Susan Long - Survivior
8oz package of cream cheese
1 T Mayonnaise
1 can crabmeat (drained)
½ cup shredded cheddar cheese
1 tsp onion powder
1 tsp Durkee Grill Creations chicken & fish seasoning
Microwave until cheese melts mix serve hot with tortilla
chips or crackers
21
SIDE DISHES
California Medley
Survivor Donna Thompson
1 Quart Water
4 Cubes of Chicken Bullions
2 1/2 Cups Cubed Potatoes
1 Cup Chopped Celery
1/2 Cup Chopped Onion
1 - 16 oz. California Blend (broccoli, cauliflower, carrots)
1 Can Cream of Chicken Soup
1 Can Cream of Celery Soup
1 lb. Velveeta Cheese
Bring water, chicken bullions, potatoes, celery and onions to a
boil for 10 minutes. Add California Blend cook 5 minutes. Add
cream of chicken and cream of celery. Cut up Velveeta and
add to soup. Keep stirring until well blended.
Cauliflower
1 head cauliflower
1 stick of butter
1 can of Italian breadcrumbs
First steam cauliflower and melt butter. Pour melted butter
over the cauliflower and then toss with the breadcrumbs. If
you need to warm it up place it in the over at 200 degrees for
10 minutes.
22
Hash brown Casserole
Survivor Mary Lahniers
1 large bag frozen hash browns, thawed
¼ cup onion
1 can cream of chicken soup
8 oz. sour cream
2 cups shredded cheddar cheese
2 cups corn flakes
1 t. salt
dash of pepper
1.5 cups butter, melted
Mix thawed potatoes, onion, sour cream, soup, shredded
cheddar, salt and pepper. Transfer to 9 by 13 inch baking dish.
Melt butter in small mixing bowl. Add corn flakes to butter
and coat corn flakes thoroughly. Spread corn flake mixture
over the hash brown mixture. Bake at 350 for 45-50 minutes.
Vegetable Casserole
1 can French cut green beans
1 can niblets corn
1 can water chestnuts
1 green pepper, diced
1 small onion, diced
1 can cream of chicken soup
1 small carton sour cream
1 roll Ritz crackers, crushed
1 stick butter, melted
Chop pepper and onion. Drain canned veggies. Mix together
with sour cream and cream of chicken soup. Pour mixture
into 9 by 13 inch baking dish. Crush 1 roll Ritz crackers- mix
with 1 stick melted butter and sprinkle over veggie mixture.
Bake 20-30 minutes at 350 degrees.
23
Squash Casserole
Cook: 4-5 yellow squash, sliced
¾ cup water
½ cup chopped onion
Drain, mash and add:
¾ cup shredded cheese
½ cup mayonnaise
1 egg, slightly beaten
2 T sugar, ¼ tsp. salt, ¼ T pepper
Place all ingredients in a greased casserole dish. Top with 1 ½ c
buttery crackers crumbs and 1 T butter. Bake 350 degrees until
bubbly.
Broccoli Supreme
1 10 oz Frozen Broccoli, thawed and drained
1 Can Creamed Corn
1 Tablespoon grated Onion
2 Eggs, slightly beaten
1 Teaspoon of salt
Mix all of the above ingredients.
Combine
1 1/2 Sticks of butter, melted
1 1/2 Cups Pepperidge Farm Herb Stuffing
Add about 3/4 of the stuffing mixture to the wet ingredients,
place in casserole dish, top with remaining stuffing, bake 350
degrees for 35 minutes.
24
Fried Green Tomatoes
3 or 4 large, firm green tomatoes
Salt
2 c. self-rising flour or cornmeal
1 to 2 tsp. pepper
Vegetable oil for frying
Slice tomatoes to desired thickness. Lay out on a pan and
sprinkle with salt. Place in a colander and allow time for salt to
pull the water out of tomatoes. Mix flour with pepper. Coat
tomatoes with flour mixture and deep-fry until golden brown.
Grilled Zucchini Boats
2 large zucchini's
2 cans of Mexican Corn
6 fresh mushrooms
1 package of shredded mozzarella cheese
Cut zucchini's in half, scoop out centers to make a boat.
Prepare aluminum foil boats to house the cleaned out
zucchini's. Salt and pepper and set aside. In separate bowl,
combine drained corn, chopped mushrooms, and shredded
cheese. Fill boats, place on heated grill and cook for about 30
minutes or until done.
Scalloped Pineapple
1 c Margarine or Butter
2 c Sugar
4 Eggs, beaten
¼ c Milk
4 c White Bread Cubes
1 20oz Can Crushed Pineapple
Cream together margarine, sugar and eggs. Add remaining
ingredients and mix well. Place in a buttered 9 x 13 dish, bake
at 375 for 15 minutes, then at 350 degrees for one hour.
25
Broccoli Rice Casserole
2 c chopped broccoli (2 boxes or 1 lg. bag)
1/2 c butter
Onion
1 c rice
1 can cream of mushroom soup
1 soup can of milk
Salt and pepper
1 sm. box Velveeta
Cook broccoli, butter and onion together until broccoli is
thawed. Add rice, soup, milk, salt and pepper, and Velveeta to
broccoli mixture. After cheese melts, bake 30 min. at 350
degrees.
Patty’s Vegetable Casserole
1 can of corn, drained
1 can of French Style Green Beans, drained
1 medium onion, chopped
1 green pepper, chopped
1 can sliced water chestnuts, drained
Mix all of these in large bowl. Add the following
2 cans of Cream of Chicken Soup
1- 8 ounce carton of sour cream
Melt 1 stick of butter; add 1 roll of crushed Ritz Crackers
Top the casserole with crackers and bake at 325 degrees
for about 45 minutes or until heated through.
26
Creamy Thyme Potato Gratin
4 medium all-purpose potatoes, peeled, thinly sliced (do not
use russet baking potatoes) try Yukon Gold or Red Skinned
potatoes
2 T butter, melted
1-1/2 tsp dried thyme or 1 tablespoon fresh thyme
3/4 tsp garlic salt
1/4 tsp ground white pepper
4 oz cream cheese
3 T grated parmesan cheese
2 T bread crumbs
1/2 cup whipped cream
Heat oven to 375 degrees. Toss potatoes with melted butter,
thyme, garlic salt and pepper in a medium bowl. Turn 1/3 of
the potato mixture into a 1-1/2 quart oval casserole dish. Dot
with half of the cream cheese. Repeat potato and cheese
layers, placing the remaining potatoes on top. Combine
Parmesan cheese and bread crumbs in a small bowl. Slowly
pour the whipped cream over potatoes and sprinkle with
crumbs. Cover tightly and bake for 40 minutes. Uncover and
bake for 15 to 20 minutes more until the potatoes are soft and
the top is golden brown.
Tex-Mex Mac & Cheese
12 oz. elbow macaroni
1 can corn
1 can (14.5 oz.) diced tomatoes with jalapenos
8 oz. shredded cheddar cheese
1 tsp. chili powder
¼ tsp. salt
In a saucepot cook macaroni and then drain. In the same
saucepot combine corn, tomatoes, cheddar cheese, chili
powder, and salt. Heat to boiling, stirring until cheese melts.
Stir in macaroni.
27
Tortilla Pie
1 c. frozen corn kernels
2 green onions, thinly sliced
1 tsp. ground cumin
1 ½ c. salsa
1 can (15 to 19 oz.) black beans, rinsed and drained
4 burrito-size flour tortillas
1 pkg. shredded Mexican cheese blend
2 T. chopped fresh cilantro leaves
Preheat oven to 450 degrees. Spray large cookie sheet with
cooking spray. Spray 12-inch nonstick skillet with cooking
spray; place on medium heat. Add frozen corn, green onions,
and cumin; cook 3 minutes or until corn thaws. Remove skillet
from heat; stir in salsa and beans. Place 1 tortilla on cookie
sheet; top with 1 cup bean mixture and ½ c. cheese. Repeat,
starting with tortilla, to make 2 more layers and then top with
remaining tortilla and cheese. Bake pie for 10 minutes or until
heated through. Carefully transfer pie to cutting board;
sprinkle with chopped cilantro. Finally with a sharp knife, cut
the pie into wedges to serve.
Pineapple Casserole
1-20 oz. chunk pineapple, drained
1 cup grated sharp cheddar cheese
½ cup sugar & 3 T. flour
½ stick melted butter
½ cup Ritz, crumbled
Preheat the oven to 350 degrees. Lightly grease a baking dish.
Mix sugar, flour, and 3 T reserved juice. Stir pineapple and
cheese into above mixture. Place it all in baking dish. Pour
melted butter over crumbs and sprinkle on top. Bake for 25-30
minutes.
28
Roberta’s Escalloped Carrots
1 large bag of fresh carrots
1 stick of butter
1 tablespoon of corn starch
1 large can of Milnot
1/2 of a large loaf of Velveeta Cheese
paprika
Peel and slice carrots, boil until done and drain. In top of
double boiler melt butter, add corn starch, slowly add Milnot,
cut up chunks of the Velveeta and add until melted. Put
drained carrots in sprayed casserole dish - pour over the
milk/cheese mixture, sprinkle top with Paprika, bake about 40
minutes at 325 degrees, let stand 10 to 12 minutes before
serving.
Scalloped Corn
1 can cream style corn
1 c cracker crumbs
2 T butter
2 T sugar
1 c milk
2 eggs
¾ tsp salt
½ tsp pepper
Beat eggs. Add remaining ingredients. Put into casserole dish.
Bake 1 hour @ 350 degrees.
29
Zucchini Recipe
Susan Long – Survivor
1 or 2 cup chopped onion
1 or 2 cup shredded carrots
Combine in pan with lots of butter on low heat to all has
softened.
Slice 4 small/medium zucchini. 1/4 inch.
Combine all of the above and add the following.
1 pint of sour cream
2 or 3 cups of croutons
1 can of cream of mushroom soup
Mix all of the above together and put into a baking dish that
has been buttered or sprayed. Cover the entire top with more
croutons. Cover liberally with parmesan cheese.
Note: I have varied amounts of ingredients in many ways and
the dish is always great anyway. Set oven at 350 degrees and
bake for 35/40 minutes. I do not really time it. It is done when
the top turns golden and starts to bubble.
Let set up 5-10 minutes.
30
Eggplant-Zucchini Parmigiana
1 med eggplant (peeled, cut into 1/4 inch slices)
1 T mayo
1/4 c Italian bread crumbs
1 c low-fat cottage cheese
1 egg, slightly beaten
1/4 t garlic salt
1 (8oz) can tomato sauce
2 T grated Parmesan
1 c grated mozzarella (low-fat)
2 small zucchini (cut in 1/8 inch slices)
Put peeled eggplant slices on cookie sheet. Spread with
mayo and sprinkle with crumbs. Bake in preheated
475 degree oven for 10 minutes. Remove and turn oven to
375.
Mix cottage cheese, egg and garlic salt. Layer all of eggplant,
1/2 cottage cheese mixture, 1/2 tomatoe sauce, 1/2 Parmesan
and 1/2 mozzarella cheese. Top with zucchini and then layer
the last 1/2 of the remaining ingredients. Bake uncovered at
375 for 30 minutes. Let stand 5 min before cutting. Serves 68.
31
MEAT DISHES
Microwave Meatloaf
Delores Baker – Survivor
1 can (8oz) tomato sauce
¼ c brown sugar
¼ cup vinegar
1 tsp prepared mustard
1 egg lightly beaten
1 med. Onion minced
¼ cracker crumbs
2 lb ground beef
1 ½ tsp salt
¼ tsp pepper
Combine first four ingredients in a small bowl and set aside.
Combine rest of ingredients in mixing bowl then add ½ c
tomato mixture and blend thoroughly Shape into an oval loaf
and place in an oblong baking dish. Make a depression on top
of loaf and pour remaining tomato sauce over meat Cook
uncovered for 18-20 minutes or until center of loaf is cooked.
Then drain grease and cover meat and let stand about 10 min
before serving. Serves 6.
Party Chicken
Boneless chicken breast
Bacon
1 pkg. chipped beef
1 can cream of mushroom soup
1 pint sour cream
Put beef on bottom then chicken breasts, and bacon. Mix sour
cream and soup. Cover meat mixture. Bake 2 1/2 -3 hrs.
Covered at 275 degrees.
32
Breakfast Pizza
1 can crescent rolls
1 lb. pork sausage
1 cup frozen hash browns
1 cup sharp shredded cheddar
2tbsp. parmesan cheese
5 eggs
1/4 c. milk
1/2 tsp. salt Pepper
Flatten and pinch rolls together on pizza pan. Cook sausage
and drain. Put sausage on top of rolls, put potatoes and
shredded cheese on top of this. Mix eggs and milk salt and
pepper. Pour over top, put parmesan on top of this. Bake 350
degrees 25 to 30 minutes.
American Fried Rice
In Remembrance of Tish Tolliner
1 can Spam-cut in cubes and sauté in oil- take out of oil
Cook 2 cups minute rice- add to oil
Keep stirring
Add any sautéed fresh veggies, carrot, celery, red pepper,
green pepper
or 1 can mixed veggies
Scramble 3 eggs, stir till pieces are small.
Add to Spam, rice, veggie mix in skillet
Add soy sauce to taste and 1/2 teas. garlic powder.
33
Country Chicken
In Remembrance of Jack Schell
2-2 1/2 lb. chicken pieces leave skin on.
1 tsp. paprika
1/4 tsp. salt
1/2 tsp. pepper
Rub these ingredients on the chicken pieces Brown all chicken
on all sides in Heavy skillet or Dutch oven. Take chicken out of
the drippings; add 1 1/2 cup long grain rice uncooked and 2
clove garlic minced. Stir rice and garlic constantly for 2 min- if
it needs moisture, add small amt. water, but keep stirring.
Add to Dutch oven
1 (14 oz.) chicken broth
1 (14 oz.) diced tomatoes, do not drain
1 green pepper-cut in strips
Bring to a boil Return chicken to pot. Heat oven to 350
degrees Cover Dutch oven, Bake 1 hr.Take out of oven- Ade 1-2
cups frozen peas (to your family taste)Let set 5 min. Serve
Italian Beef Sandwiches
3 to 4 lb. chuck roast
1 tsp. oregano
1 pkg. onion soup mix
2 to 3 tsp. basil
1 tsp. red pepper
Mix ingredients and sprinkle on meat. Add 3 cups water. Cook
in crock-pot until meat falls apart. Drain juice. Serve on steak
rolls.
34
Soft-Shell Roll-Ups
In Remembrance of Mindy Stielow
2-3lbs ground beef and 1 or 2 onion fried and drained
2/3 pkgs taco seasoning as directed on package (depends on
how much hamburger is used)
Soft-shell taco shells
Shredded taco cheese
4 cans chili NO BEANS (will depend on how much meat you
make)
9X13 pan (depending on how many you make)
Bake at 425 until warm
Make hamburger mixture and fill taco shells add a little cheese
and roll up and place in 9x13 pan. Continue this process until
you have used all the taco meat. After filling the pan with the
rolled up soft-shell tacos in a pan heat up your Chili NO BEANS
and pour over the tacos, top with shredded cheese and heat
until warm.
Porcupine Meatballs
1 1/2 lbs. ground beef
1/2 c. rice
1 tsp. salt
1/2 tsp.pepper
1 tbsp. minced onion
2 cans tomato soup
1/2 c. water
Combine meat, rice, salt, pepper and onion. Shape into small
balls. Heat tomato soup and water in a pressure cooker. Drop
meatballs in soup mixture. Close cover securely. Place
pressure regulator on vent pipe and cook 10 min. Let pressure
drop of its own accord. Serves 5 to 6. NOTE: If a slow cooker
or crock-pot is preferred, allow 3 to 4 hours on medium heat
to cook.
35
Five Hour Stew
In Remembrance of Harry Beemer
Spray pan with non-stick spray. I use a blue roaster pan.
Add 2 lbs. stew meat (do not brown meat before hand)
salt and pepper to taste.
Layer on top of meat:
Potatoes
Carrots
Celery
Onion
Peas (I use a small can, drained)
Do not stir or mix anything!!
Mix together:
2 cans each
Cream Mushroom soup
Cream Chicken soup
Pour over meat and veggies, DO NOT STIR Cover and do not
look at again! Bake at 300 for 5 hours. Great with fresh warm
bread and a salad.
Prosciutto and Goat Cheese Pizza
1 Boboli crust-original
1 can pizza sauce
1 box Salenda goat cheese
1 pkg. mozzarella cheese
1 pkg. Prosciutto
Fresh basil
Preheat the oven to 350 degrees. Spread pizza sauce over
Boboli crust to your liking. Sprinkle the pizza crust lightly with
mozzarella cheese. Next tear prosciutto and twist layering on
pizza crust. Pour goat cheese over proscuitto spreading all
over the pizza. Cook for 20 minutes. When the pizza is done
you can snip fresh basil over the top of it.
36
Egg & Sausage Soufflé
In Remembrance of Holle Johnson
3 cups Herb Croutons
2 ½ cups American Cheese Shredded
1 ½ lbs. Sausage – browned
4 eggs
2 ½ cups Milk
¾ teaspoon dry mustard – optional
½ can Cream of Mushroom Soup
½ can Golden Mushroom Soup
½ soup can of milk
In a greased 9 x 13 pan, place croutons in the bottom. Sprinkle
cheese over croutons. Place browned sausage on top of
cheese. Beat eggs with 2 ½ cups of milk. Add dry mustard.
Pour over ingredients in the pan. Cover and refrigerate
overnight. The next day before placing in oven, mix ½ of can
of each soup together with a ½ soup can of milk. Pour over
mixture. Bake uncovered at 300 for 1 ½ hours.
Squash & Hamburger Casserole
2 Large Zucchini, thinly sliced
1 ½ lb Hamburger
1 Onion, chopped
8 oz Hot Pepper Cheese, thinly sliced
1 Can Cream of Mushroom Soup
1 Sleeve of Ritz Cracker, crushed
Brown hamburger and onion, drain. Spray 9 x 13 pan, layer, 1/2
of the zucchini, 1/2 meat mixture, then 1/2 hot pepper
cheese, repeat layers.
Mix soup with 1/2 can of water, pour over the layers. Top with
crushed Ritz Crackers and bake 350 degrees for 35 to 45
minutes.
37
Chicken Parmesan
1 package chicken breast-3 to 4
1 jar Prego-Roasted Garlic
1 package spaghetti noodles
1 package mozzarella cheese
1 box Shake n’ Bake Italian
Garlic bread
First, I run each chicken breast under cold water and drop into
the Shake N’ Bake bag to coat them. I place these on a pan
and put them in the oven according to the directions. I cook
the spaghetti noodles and drain them while I let the pasta
sauce simmer. When the chicken is done I place it on a plate
with spaghetti noodles next to it. Then I pour sauce over the
whole things and put mozzarella cheese on top to melt. Serve
with garlic bread.
Bampie’s Sausage Rice Casserole
In Remembrance of Randall Parks
2 - Pounds of Pork Sausage (cooks choice, can do 1 mild, 1 hot,
sage, anything you like)
2 - Cans Cream of Chicken Soup
2 - Cans Cream of Mushroom Soup
2 - Cups chopped Celery
1 - Cup chopped Onion
2 - Cups uncooked White Rice
Bread Crumbs
Brown Sausage and drain. Combine remaining ingredients in
large bowl, fold in sausage. Sprinkle with Bread Crumbs, bake
in 9 x 13 pan at 325 to 350 degrees (depending on oven) for
one hour. After cooked, this can be transferred to crock pot if
needed, serves large crowd.
38
Di's Cheesy Eggs
In Remembrance of Donald Geber
32 eggs
2 large logs of sausage or 4 regular size logs (Use Jimmy Dean
or Bob Evans and half hot sausage, half mild)
1/2 block of Velveeta Light
1 or 2 bags of shredded cheese
1 crock-pot liner
Need large 5 Quart crock-pot for this. Put crock-pot liner in
crock-pot. Turn crock-pot on high. Fry all sausage together in
fry pan/skillet until fully cooked. Drain fat from
sausage. Place drained sausage in crock pot. Crack and
Scramble all eggs and a bit of milk in a bowl. Put mixture in
fry pan. In between stirring eggs, cut up Velveeta in chunks
and put in crock-pot with sausage. When eggs are completely
cooked, place in crock-pot. Pour shredded cheese on top and
stir with wooden spoon. Add as much shredded cheese as
you like. Let mixture melt for about 15 minutes and then it'll
be ready to serve. Some individuals enjoy on a plate, some use
this mixture for breakfast burritos and add salsa.
Spicy Sausage Jambalaya
8 oz turkey andouille sausage
1 bell pepper
1 can stewed tomatoes
1 cup uncooked brown rice
8 oz chicken tenders, each cut crosswise in half
1 bunch green onions
Heat 12 inch skillet until hot. Add sausage and pepper and
cook for 5 minutes. Stir in tomatoes with juice, rice, chicken, ½
cup water and ¼ tsp salt. Heat to boiling on high. Reduce heat
to low cover and simmer 10 minutes or until rice is tender.
Remove skillet from heat and add green onions.
39
Italian Beef
1 beef roast
1 bottle beer
1 onion
1 jar of pepperocini
1 bag of rolls
Mozzarella cheese
This is simple. Put the roast in the crock pot. Cut up the onion
in slices and place around the roast. Pour the bottle of beer
over the roast. Pour in half the juice of the pepperocini and
put as many pepperocini’s in as you like. Cook all day on low.
When you get home take the lid off and turn the crock pot off.
Shred the beef with two forks. Serve on the rolls with
mozzarella cheese over the beef.
Easy Breakfast Casserole
4 Slices of Bread, torn into small pieces
1 Pound of Sausage, browned and drained
1 Cup of Shredded Sharp Cheddar Cheese
2 Tablespoons Chopped Green Pepper
1 Can of Sliced Mushrooms
8 Eggs
2 Cups of Milk
1 Teaspoon of Dry Mustard
Salt and Pepper to taste.
Spray 9 x 13 pan with Pam, place bread in bottom, layer
sausage, cheese, green pepper, mushrooms. Mix eggs, milk
and mustard, pour over top. Bake at 325/350 for 35 to 40
minutes. Better if mixed up the night before and cooked the
next morning. Guests will ask for recipe.
40
Manicotti
1 package of manicotti noodles
1 tub of ricotta cheese
Dried basil-a good heaping tablespoon
1 jar Prego-Roasted Garlic and Cheese is our fave or Barilla
Garlic and Sweet Onion
1 package mozzarella cheese
First, I cook the manicotti noodles on top of the stove. I only
cook about 4 at a time because they are delicate and can stick
together. I get the out with a spoon and lay them on wax
paper to cool. Next, I mix the tub of ricotta, about ½ cup of
mozzarella and some basil (your call) together in a bowl. I
then put it in a large Ziploc bag and smash it all into one
corner. Then I cut the corner off and pipe it into the noodles
very carefully. I put a light layer of sauce on the bottom of the
casserole dish and then put all the filled noodles on top. Once
the dish is full, I put the sauce over the middle of the noodles
leaving the ends kind of open. Then I sprinkle mozzarella
cheese over the top. I cook this about a ½ hour on 350
degrees. It is awesome served with garlic bread and very
filling. It only takes two. There will be tons of leftovers for
lunch the next day.
Easy Crock-Pot Roast
1 Beef roast
1 Lg. onion sliced
1 Lg. can cream of mushroom soup
1 sm. can cream of mushroom soup
4 med. Potatoes quartered
1 sm. bag baby carrots
Put roast on bottom of crock-pot. Add onions, potatoes and
carrots. Cover completely with soup. Do not add water.
Cook on low for 10 hours.
41
Hot Corned Beef Wraps
6-8 Flour Tortillas
1 T. butter or margarine
1 lb. lean corned beef, shaved or sliced thin
½ c. Thousand Island dressing
1 c. shredded Swiss cheese
1 c. shredded lettuce
In a large skillet melt butter. Add half the corned beef and
cook until hot and edges begin to curl, about 5 minutes.
Transfer to dish; cover to keep warm. Cook remaining corned
beef. Heat tortillas according to package directions; keep
warmed tortillas covered. Spread tortillas with dressing. Place
beef on dressing; top with cheese and lettuce. Roll up tortillas
and serve. Makes 6-8 wraps.
Herbed Steaks with Horseradish
2 (12 to 14 oz. beef top loin steaks, 1 inch thick
2 T. prepared horseradish
1 T. snipped fresh flat leaf parsley
1 tsp. snipped fresh thyme
Broiled cherry tomatoes
Broiled sweet pepper strips
Herbed mayonnaise
Preheat broiler; season with salt and pepper. Place on
unheated rack of pan. Broil 4 inches from heat 7 minutes.
Meanwhile, combine horseradish, mustard, parsley, and
thyme. Turn steaks. Broil 8 to 9 minutes more for medium.
The last 1 minute of broiling, spread with horseradish mixture.
Serve with tomatoes, peppers, and herbed mayonnaise. To
make herbed mayonnaise mix mayonnaise with some extra
parsley and let chill in the refrigerator for 30 minutes before
serving.
42
Courtney’s Chicken Lasagna
1 package of lasagna noodles
1 jar of pasta sauce (Prego or Barilla Garlic are the best)
1 package of chicken breasts-cut into bit sized pieces
1 carton of sour cream-I use fat free (can substitute ricotta
cheese)
1 package mozzarella cheese
(You can substitute minced garlic, spinach, onions,
mushrooms or anything you want in this recipe)
First, I cut up the chicken breasts into bite sized pieces and
cook them in a frying pan until they are done. Then I take
about half a jar of pasta sauce and put it in a bowl and mix in
some water with it. In a casserole dish, I put just enough sauce
to cover the bottom and then lay 3 noodles side by side. Next,
I put a layer of sour cream, then chicken, and finally,
mozzarella cheese. Then I put a little more sauce and do a
whole other layer. I top it off with noodles on the top,
covered in sauce and then covered in mozzarella cheese. I add
water to the sauce because the sauce really cooks up and this
will help it outlast longer. The sauce also cooks the noodles so
you don’t have to cook them. This recipe is super easy.
Sweet and Sour Salmon
2 lbs salmon cut into 4 pieces
1 lime juiced and zested
½ tsp chipotle Chile powder
1 tsp salt
2 T honey
Heat oven to 500. Remove bones from salmon. Place fish on
parchment lined baking pan. In bowl, combine 1 T lime juice, 1
tsp lime zest, chipotle powder and salt. Rub filets with lime
mixture. In microwave on high power heat honey for 15 sec.
Drizzle over fish. Roast 12 min.
43
Beef Stroganoff
1 lb. round steak – trim fat off
¼ c. butter
6 oz. mushrooms
½ c. chopped onion
1 14 oz. can beef broth
1 c. sour crème
3 T. flour
Cut meat diagonally into ¼ in. wide strips. Brown meat and
add butter, mushrooms and onion. Cook until mushrooms
and onion are tender. Add broth and heat to boiling. Blend
flour and sour crème together, then add to meat mixture.
Cook and stir until thick. Serve over hot, buttered noodles.
Makes 4-5 servings.
Chicken Curry
1 ¼ lbs. (1-in. chunks) skinless, boneless chicken breasts
1 T. curry
1 tsp. grated fresh ginger
1 can corn
1 1/3 c. frozen peas
¼ tsp. salt
1 box white rice
In a skillet cook chicken breast chunks until no longer pink.
Stir in curry and ginger and cook 1 minute. Stir in corn, peas,
and salt and cook for 4 minutes. Spoon over rice.
44
Chicken with Summer Squash
1 (2 ¼ lb.) purchased roasted chicken
3 T. olive oil
4 small or 2 medium yellow summer squash, cut in quarters
lengthwise
2 cloves garlic, thinly sliced
1 c. yellow grape or cherry tomatoes
Small fresh arugula leaves
Remove string from chicken, if present, and quarter chicken.
Heat the olive oil in a 12-inch skillet over medium-high heat.
Cook chicken quarters, skin side down, 3 to 4 minutes or until
brown. Remove from skillet. Add squash, garlic, and ¼ tsp.
each salt and pepper to drippings in skillet. Return chicken to
skillet, skin side up. Cook, covered, over medium heat about
10 minutes or until chicken is heated through and squash is
tender, adding tomatoes the last 2 minutes of cooking.
Transfer chicken and squash mixture to platter and sprinkle
with arugula.
Chicken Quesadillas
3 T. oil
1 lb. boneless skinless chicken breast
1 cup Pace med. or mild chunky salsa
1 pkg. soft taco shells
Spray cookie sheet with Pam. Cook chicken in oil until done,
cut into small pieces or thin slices. Mix in other ingredients.
Spread on half of the taco shells and fold over (make sure
mixture is not running out the sides).Place on cookie sheet
and spray top of shell with a thin coat of Pam. Bake at 375
until light brown, about 10 to 12 min. Top with tomato, lettuce,
and sour cream.
45
Shepard’s Pie
2 pounds of hamburger
1 small onion, chopped
1 can cream of celery soup
1 bag of frozen mixed vegetables
1 cup of shredded cheddar cheese
Mashed potatoes
Brown hamburger and chopped onion in skillet drain. To this
add cream of celery soup. (I didn't use quite the whole can)
Cook mixed veggies as directed on package and drain. Spray
casserole dish, first layer the hamburger mixture, then
sprinkle with the cheese, next layer the veggies, and then top
with mashed potatoes. Bake at 325 for 34 or 40 minutes. I
used a carton of the Bob Evans Mashed Potatoes you can
buy in the grocery store, but any kind including boxed or
homemade will do.
Salmon & Noodle Bowl
1 (9 oz.) pkg. refrigerated fettuccine
2 T. olive oil
1 lb. skinless, boneless 1-inch thick salmon, cut into 8 pieces
Salt and ground black pepper
6 c. packaged fresh baby spinach
½ c. bottled roasted red or yellow sweet peppers
½ c. reduced-calorie balsamic vinaigrette salad dressing
Prepare pasta according to package directions. Meanwhile,
brush 1 tablespoon olive oil on salmon. Sprinkle with salt and
pepper. Heat an extra-large skillet over medium heat; add
salmon. Cook 8 to 12 minutes or until salmon flakes, turning
once. Remove salmon; cover and keep warm. Add spinach,
sweet peppers, and remaining oil to skillet. Cook and stir 1 to 2
minutes, until spinach is wilted. Drain pasta; add to skillet. Add
dressing and toss to coat. Season with salt and pepper and
divide spinach-pasta mixture among 4 bowls. Top with salmon.
46
Hash Brown Casserole
2 lbs sausage
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup sour cream
1 (8oz) container of French onion dip
1 cup onion
¼ cup each red and green bull pepper
Salt and pepper to taste
1 (30oz) frozen shredded hash brown potatoes, thawed
Cook sausage until done, drain. In a large bowl, combine the
cheese, soup, sour cream, dip, onion, peppers and salt and
pepper. Fold in thawed hash browns. Mix well. Spread ½ of
the hash brown mixture over bottom of 13X9 greased baking
dish. Sprinkle ½ sausage over hash browns. Repeat layering
with remaining hash browns and sausage. Bake @ 350 for 1
hour.
Hamburger Quick Meal
1 lb. hamburger
1 small onion, chopped
1 small can of carrots
3 potatoes, diced
Biscuits
Brown hamburger in a skillet and drain fat off after it is
cooked. Add enough water to cover meat, then add potatoes,
onions and corn. Cook until potatoes are soft. Cook the
biscuits according to the package directions. Serve the meat
mixture over the biscuits.
47
Lasagna Rolls
16 oz. lasagna
1 8 oz. pkg. crème cheese – softened
¼ c. butter
1 egg – slightly beaten
1 lb. ricotta cheese
¼ c. chopped parsley
½ tsp. salt
1/8 tsp. pepper
½ lb. mozzarella cheese (sliced in thin strips)
¼ c. grated parmesan cheese
Sauce
1 12 oz. can tomato paste
3 c. water
2 T. chopped parsley
1 ½ tsp. salt
1 tsp. sugar
½ tsp. oregano
½ tsp. sweet basil
1/8 tsp. pepper
Combine sauce ingredients and simmer 20 min, stirring
occasionally.
While sauce cooks: Crème together cream cheese and butter.
Stir in egg, ricotta cheese, parsley, salt and pepper.
Spread 2-3 T. filling on each pc. of lasagna and roll up. Place in
baking dish and pour sauce over rolls. Top with mozzarella
and parmesan cheese. Bake uncovered at 350 degrees for 5060 min.
48
Slow Cooked Pepper Steak
1 ½ to 2 lbs steak or chicken
2 T oil
¼ cup soy sauce
1 cup chopped onion
1 garlic clove –minced
1 tsp sugar
½ tsp salt
¼ tsp pepper
¼ tsp ground ginger
1 can tomatoes with juice, diced
2 large green peppers
½ cup water
1 T cornstarch
Cooked noodles or rice
Brown meat in oil. Transfer to slow cooker. Combine next
seven ingredients, pour over meat. Cover and cook on Low 56 hours. Add tomatoes and green peppers; cook on low for 1
hour longer. Combine the cold water and corn starch to make
a paste. Stir into liquid in slow cooker and cook on high until
thick. Serve over noodles or rice.
Cowboy Stew
2 lb ground beef
1 can mushrooms
7 slices of bacon cooked and chopped
¾ c brown sugar
2 (16oz) cans pork and beans
1 tsp mustard
2 dashes of worshishire sauce
Brown ground beef and then all the rest of the ingredients
and heat until warmed through.
49
Marmalade Pork Tenderloin
2 lbs pork tenderloin
¾ tsp salt
½ tsp pepper
¾ cup orange marmalade
1 T water
1 ½ tsp ground ginger
Sprinkle pork with ½ tsp salt and pepper. Place on a rack in a
shallow roasting pan. Bake uncovered @ 425 for 15 minutes.
Combine marmalade, water, ginger and remaining salt: spoon
over pork. Bake 15 – 20 minutes or until meat thermometer
reads 160. Let stand 10 minutes before slicing.
Crabby Angel Pasta
2 cans crab meat
2 T olive oil
1 T butter
8 oz fresh mushrooms, sliced
¼ cup each, chopped, red and green pepper, onion & parsley
1 tsp minced garlic
½ tsp dried basil
½ tsp dried oregano
1 small jalapeno pepper, finely chopped
¼ cup cream or chicken broth
8 oz angel hair pasta
Sauté mushrooms, peppers, parsley, garlic and onions in
butter and olive oil. Stir in herbs, jalapeno and the cream or
broth. Gently add crab meat and warm slightly. Serve over
cooked pasta with freshly grated parmesan.
50
Taco Bake
1 lb. lean ground beef
1/2 c. diced onion
1/2 c. diced green pepper
1 (8 oz) package reduced calorie crescent rolls
1 can pinto beans, drained
1 packet taco seasoning
16 oz. tomato sauce
1 c. fat free cheese
Heat oven to 375. Spray 9 x 13 pan with cooking spray. Unroll
crescent rolls, pinch together to make crust. Bake 6 minutes.
Brown beef, onion and pepper: drain. Add tomato sauce,
beans and seasoning mix. Top crust with meat mixture. Bake
10 minutes. Add cheese. Bake 5 more minutes.
Barbecue Beef
In Remembrance of Arlene Braun
1 large bottle of catsup
1 med. Onion
1-2 tsp salt
½ tsp pepper
4 T brown sugar
2 T vinegar
5 T worchsterhsire sauce
1 C water
Bring to boil. Simmer 15-20 minutes.
5 lbs hamburger or ground beef, browned
Pour sauce over beef. I usually prepare a day ahead so sauce
is absorbed by the beef. This is also good when done in a
crockpot.
51
Oven Fried Chicken
In Remembrance of Mindy Stielow
6 boneless, skinless chicken breast halves (cut into strips if
desired)
1/3 cup flour
2 egg whites, lightly beaten
1 cup crushed potato chips (try favorite flavors)
Preheat oven to 375. Lightly spray cookie sheet with nonstick
spray. To coat chicken, first roll the pieces in flour to evenly
cover all sides. Dip chicken in egg whites, roll in potato chip
crumbs. Place the coated chicken pieces on the cookie
sheet. Bake at 375 for 30 minutes or until tender and no
longer pink. DO NOT turn chicken during baking. Serves 6.
Golden Chicken ‘N’ Taters
1 can (10 ¾ ounces) condensed cream of chicken soup,
undiluted
1 can (10 ¾ ounces) condensed cream of celery soup,
undiluted
½ cup water
¼ to ½ teaspoon salt
1 package (32 ounces) frozen Tater Tots
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese
Combine the soups, water and salt; mix well. In a greased 13 x
9 x 2 inch baking dish, layer a third of the soup mixture, half of
the tater tots, half of the chicken and half of the cheese.
Repeat layers. (Discard the remaining 1/3 of the soup mixture).
Cover and bake at 350 degrees for 60-70 minutes or until
bubbly. Uncover; bake 5 – 10 minutes longer or until golden
brown and heated through.
52
Burgundy Beef with Egg Noodles
In Remembrance of Bernard Braun
3 slices of bacon, chopped
3 tbsp butter
16 medium white mushrooms sliced
4 oz Wild mushroom mix
1 bay leaf
Bouquet of sage & thyme
Salt & pepper (½ tsp to 1 tsp each)
1 cup frozen pearl onions –thawed & drained
2 lbs lean sirloin, 1” thick trim & sliced.
3 tbsp flour
1 cup Burgundy wine
1 ½ cups (low sodium) beef stock
12 oz wide egg noodles, cooked & drained
2 tbsp butter
¼ cup chopped parsley
12 blades of fresh chives, chopped
In deep skillet brown bacon and remove with slotted spoon.
Add 1 ½ T butter to pan and melt into bacon drippings. Add
mushrooms, season with salt & pepper and sauté for 2-3 mins.
Add pearl onions to pan and cook 2-3 mins longer. Transfer
contents to bowl and return pan to heat(med-high). Add 1 ½
T of butter when sizzling add meat & brown. When brown add
flour & cook for 2 mins. Stir in wine, add beef stock, bay leaf,
sage/thyme bouquet. Cover pan. When it boils; reduce heat &
cook for 5 mins. Add mushroom- bacon mix- simmer
uncovered until sauce thickens. Remove bouquet. Toss
noodles with 2 tbsp butter, parsley & chives. Top with
burgundy sauce.
53
Slow Cooker Chicken Cacciatore
6 boneless skinless chicken breasts (about 1 ½ pounds)
Garlic powder
Onion powder
Seasoned salt
Italian seasoning
Black pepper
1 small can mushrooms, sliced
1 can (15 ounces) Italian-style tomato sauce
¼ cup red wine or chicken broth
8 ounces pasta, cooked according to package directions
Spray inside of slow cooker with nonstick cooking spray.
Place chicken in slow cooker. Sprinkle generously with
seasonings to taste. Add mushrooms (with liquid). Pour
tomato sauce and wine/chicken broth over top. Cover; cook
on LOW 6 hours. Serve with hot cooked pasta. *You can use
frozen chicken breasts….just increase the cooking time to 8
hours on LOW
Tater Tot Casserole
In Remembrance of William Petersen
1 lb pound extra lean ground beef
1 can cream of mushroom soup
1 can french style green beans
1 small can mushrooms
2 cups grated cheddar cheese
1 (2 pound) package frozen tater tots
Heat oven to 350 degrees. Pat uncooked ground beef in
bottom of 13 x 9 x 2 inch pan. Spread soup mixture over meat,
add green beans and mushrooms; cover with grated cheese.
Top with frozen tater tots. Bake covered 45 minutes and
uncovered 15 minutes. Serves 8-10
54
Easy Lasagna
1 ½ pounds ground beef
½ envelope onion soup mix
3 8 oz cans tomato sauce
1 cup water
8 oz lasagna noodles
16 oz mozzarella cheese
Brown meat well; stir in onion soup mix, tomato sauce and
water; cover and simmer 15 minutes. In 2 quart baking dish,
alternate layers of noodles, meat sauce and cheese ending
with cheese. Bake at 400 degrees for 15 minutes.
Oven Baked Chicken
Marge Rossi-Survivor
1 T margarine or butter
2/3 cup Original Bisquick
1 ½ teaspoons paprika
1 teaspoons salt or garlic salt
1 teaspoon Italian seasoning (if desired)
¼ teaspoon pepper
3 - 3 ½ pounds cut up broiler-fryer chicken
Heat oven to 425 degrees. Melt butter in 13 X 9 inch baking
dish in oven. Stir together Bisquick, paprika, salt, pepper and
Italian seasoning. Coat chicken with mixture. Place skin side
down in heated dish. Bake uncovered 35 minutes; turn
chicken. Bake about 15 minutes longer or until juice of chicken
is no longer pink when thickest piece is cut to bone (170
degrees for breasts; 180 degrees for thighs and drumsticks).
55
Old-Fashioned Sage Meat Loaf
In Remembrance of Bertha Hamock
2 lb. meat loaf mixture or ground chuck
2 eggs
1 cup quick oatmeal
1 medium onion, grated
1 cup applesauce
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sage
1 T bottled steak sauce
1/2 diced pepper - green, red, yellow, or orange
cheese
Topping:
1 T yellow mustard
1/4 cup ketchup
1 T brown sugar
1 T bottled steak sauce
Mix meat with eggs, oats, onion, applesauce, salt, pepper, and
sage. Pack into a loaf pan, 9 X 5 X 3-inches. Unmold into a
shallow baking pan. Score top in crisscross fashion. Mix
topping and brush on top of meatloaf. Bake at 350 for 1 hour
15 minutes. Serves 8.
56
SOUPS
Minestrone Soup
In Remembrance of Mike Maurer
5 potatoes-peel, chopped in bite size pieces
2 carrots-peel, chopped in bite size pieces
2 stalk celery, peel, chopped in bite size pieces
1 med. onion, peel, chopped in bite size pieces
3 c. cabbage, peel, chopped in bite size pieces
Put in large soup pot. Water to cover, salt and pepper. Cook
till potatoes and carrots are soft.
Add
2 cans beef broth
1 can Great Northern beans
1 can pinto beans
1 can chick peas or canillini beans
2 cans diced tomatoes
1 tsp garlic powder
1 tsp onion powder
1teas. cumin
Cook on low (really low) for 1 hr. I cover mine.
When ready to serve, stir in 2 cups chopped Kale (optional)
Clam Chowder
2-3 cans clam chowder
2 cans cream of potato soup
1 medium onion, chopped
½ stick butter
1 can minced clams
1 qt half and half
Cook onion and butter until soft. Combine all other
ingredients and cook in a 200 degree oven for 1 ½ hours.
57
The Brown Jug Cheese Soup
2 quarts (8 cups) water
8 chicken bullion cubes
4 cans cream of chicken soup
2 lb. Velveeta cheese
2-20oz. bags frozen mixed vegetables
1 ½ onions, chopped
4 potatoes, peeled & chopped
Put bullion cubes, onion, and potatoes in water and semi-boil
for 20 minutes. Add frozen veggies when there is 5 minutes
left to boil the other ingredients. Add the chicken soup and
Velveeta cheese until blended. This recipe makes a lot and is a
great potluck recipe.
Vegetarian Veggie Soup
In Remembrance of Don Lawson
2 potatoes, chopped
1 carrot, chopped
1 stalk celery, chopped
1 small onion, chopped
1 cup cabbage, chopped
4 cups water
2 cans beef broth.
Bring to a boil and add 1 can tomato sauce and 1 can diced
tomatoes
May need more water or 1 more can beef broth. Add salt,
pepper to taste. Add garlic powder to your families taste.
Cook on low 1 1/2 hrs.
58
Midwest Chowder
10 oz. sharp cheddar cheese, grated
¼ cup butter
¼ cup flour
2 cups milk
2 cups cream-style corn
2 cups diced potatoes
½ cup sliced carrots
½ cup chopped celery
¼ cup chopped onion
1 tsp. salt
Shred cheese and add to cream sauce made with butter, flour,
and milk. Stir until cheese melts. Combine potatoes, carrots,
celery, onions, salt and 2 cups water. Cook 10 minutes. Do not
drain. Add to sauce, along with corn. Heat, but don’t boil.
Quick Cheese Soup
2 c. milk
1 can cream of celery soup
1 can cream of chicken soup
½ lb. velveeta cheese – cubed
¼ lb. sharp cheddar cheese
16 oz. frozen mixed vegetables
Cook vegetables and drain. On low heat, melt cheeses in milk.
Then add soup and vegetables. Cook over low heat until
vegetables are tender. You may also cook in a crock-pot or
slow cooker if you wish.
59
Roasted Red Pepper - Tomato Soup with Crab and
Dill
Ray Durbin, Bizou
8 large red bell peppers
8 large Roma tomatoes
1T. basil
1 T. thyme
1 T. oregano
Salt and pepper to taste
1/2 cup finely-diced onion
1/4 oz fresh, chopped dill
1 pint half and half
1 pint heavy cream
1 16-oz can chicken broth
1 lb. lump crab meat
1 T. chopped garlic
1 cup white wine
Roux for thickening
Rub red peppers and tomatoes with olive oil and sprinkle with
salt and pepper. Broil on cookie sheet, turning frequently until
skins are black. Remove from broiler, peel skin off under cold
running water. Puree in food processor and set aside. In one
pan, heat half and half on low, stirring occasionally. In a large
saucepan, sauté garlic, onion, salt, pepper and herbs until soft
— 5 to 6 minutes. Add red pepper-tomato puree and heat to
boiling. Add wine and simmer 5-10 minutes. Add cream and
chicken stock. Bring to slow boil and add hot half and half.
Reduce heat; simmer 15-20 minutes. Slowly thicken with roux
to desired consistency. Season with salt and pepper to taste.
Reduce heat; add crab and dill, stir with a rubber spatula so
crab meat doesn't break up. Remove from heat, and garnish
with a fresh pat of butter and dill sprig. Serves 6-8.
60
Chili
1-1lb. package of hamburger meat (I use 90/10) You can use
more meat if you want.
2 large cans of diced tomatoes
1 can tomato paste-large or small
1 can chicken broth
Chili seasoning of your choice
Brown sugar
1 onion chopped
Cumin (I just guess on this spice)
Some people also add a little peanut butter to give their chili
more depth, yes I said peanut butter!
I make mine in the crock pot. It cooks well and I don’t have to
worry about messing with it. I open all my cans and place
them in the crock pot. I then dice my onion and put that it. I
add some brown sugar. Just add as much as you want, it is
totally up to you. Then add chili spice as the package tells you.
Then I crumble the meat up with my hands into the crock pot.
It will cook with the rest of the ingredients and it helps to give
more flavor. Then I serve shredded cheese, chives, a dollop of
sour cream and chopped onions over the top of it. It is very
easy.
61
Vegetable Soup
1 lb. ground beef
1 cup chopped onion
3 c. water
1 c. cut-up carrots
1 c. cubed pared potatoes
1 bay leaf
1 can (28 oz.) tomatoes (with liquid)
2 tsp. salt
1 tsp. bottled brown bouquet sauce
1 c. diced celery
1/4 tsp. pepper
1/8 tsp. basil
In large saucepan, cook, and stir meat until brown. Drain off
fat. Cook and stir in remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 20 minutes. The tomatoes
break apart and give a rosy color.
Zuppa Toscana
1 lb. Italian Sausage
2 large Baking Potatoes sliced in half, and then in ¼ inch slices
1 large onion, chopped
½ Can Oscar Meyer Real Bacon Bits
2 cloves garlic minced
2 C. Kale chopped
2 Cans Chicken Broth
1 qt. water
1 C. Heavy Whipping Cream
Cook sausage in a 300 degree oven. Bake approximately ½
hour, drain on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot and
cook on medium heat until potatoes are done. Add sausage,
bacon, salt and pepper to taste. Simmer for another 10
minutes. Turn to low, add kale and cream. Heat through and
serve.
62
Chicken Tortilla Soup
1 onion, chopped
3 cloves garlic, minced
1 T olive oil
2 tsp chili powder
1 tsp cumin
1 (28 oz) can crushed tomatoes
2 (10 oz)can condensed chicken broth
2 c whole corn kernels, cooked
1 (4 oz) can chopped green chile peppers
1 (15 oz) can black beans, rinsed and drained
¼ c chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite
sized pieces
Crushed tortilla chips
Sliced avocados
Shredded Monterey jack cheese
Chopped green onions
In a medium stock pot, heat oil over medium heat. Saute
onion and garlic in oil until soft. Sitr in chili powder, cumin,
tomatoes and broth. Bring to a boil and simmer for 5-10
minutes. Stir in corn, chiles, beans, cilantro, and chicken.
Simmer for 10 minutes. Ladle soup into individual serving
bowls , and top with chips avocados cheese and green onions.
63
Chili for a Crowd
2 large cans chili beans
1 large can tomato sauce, rinse can 1/2 full of water
5 lbs. hamburger
1 large or 2 small onions (chopped)
2 pkg. chili seasoning
Brown hamburger and onion together. Drain well. Put into
large pot. Add chili beans tomato sauce, water and chili
seasonings. Bring to a boil. Turn heat to low and simmer for 12 hours. If too thick for you, add water. If you like cumin in
your chili-it may take 3 +TB
Vegetable Soup for a Crowd
2 large cans mixed vegetables
1 large can tomato sauce
5 lbs. of beef roast
2 pkg. beef stew seasoning
1 med. head cabbage – chopped
Cook beef in roaster oven overnight or in oven at 200 degree
or 250 degree overnight. Cool- cut up beef and save broth. In
large pot- add- veggies, tomato sauce, beef, seasonings, and
cabbage chopped. Add broth as you need to make soup like
you like it.
64
Creamy Shrimp & Tomato Chowder
2 stalks celery, chopped (1 c.)
1 medium onion, chopped (1/2 c.)
1 T. olive oil
2 (14.5 oz.) cans diced tomatoes with basil, garlic, and oregano,
undrained
8 oz. medium peeled cooked shrimp
½ c. whipping cream
½ c. water
Ground black pepper
Slivered fresh basil
Focaccia wedges
In a large saucepan cook celery and onion in hot oil just until
tender. Stir in tomatoes; heat through. Add shrimp, whipping
cream, and water. Cook over medium heat just until hot.
Season the soup with pepper to your liking. Serve with
focaccia wedges.
Chunky Potato Soup
3 slices bacon, cut into ½ pieces
1 small leek, white part only, diced
1 pkg (20 oz) refrigerated home fries potatoes
2 cans (14.5 oz) chicken broth
2 c whole milk
1 c frozen corn, thawed
1 tsp parsley flakes
In large saucepan cook bacon until crisp. Remove and set
aside. In bacon drippings sauté leeks until soft. Add potatoes
and chicken broth. Cover and bring to a boil. Cooke until
potatoes are tender. Lightly mash with potato masher. Add
milk, corn, parsley, and bacon. Heat until hot.
65
SALADS
Cherry Pie Salad
In Remembrance of Mary Kay Smith
1 (8 oz.) cream cheese, soft
1 can sweet condensed milk
1 can cherry Pie filling
1 sm.can crushed pineapple, drained
1 large Cool Whip or the amt. you like
Chill 2 hrs.
Can use strawberry Pie filling
Cranberry Jello Mold
In Remembrance of Nora Mansur
1 8 oz. pkg. of cream cheese
1 16 oz. can jellied cranberry sauce
2 small (3 oz) pkgs strawberry jello
2 c. boiling water
Soften cream cheese for a few hours. Chunk into 5 or 6 pieces.
Using a mixer, mix cranberry sauce and cream cheese by
adding 1 chunk of cream cheese at a time to the cranberry
sauce until thoroughly blended. Dissolve jello in boiling water.
Stir in cranberry/cream cheese mixture. Pour into a mold and
chill overnight.
66
Applesauce Salad
In Remembrance of Patricia Peel
1 large box cherry jello
2 cups hot water
1 box frozen red raspberries
1 can applesauce
Mix jello and hot water. Add applesauce and
raspberries. Chill until firm.
5 Cup Salad
1 cup pineapple chunks, drained
1 cup mandarin orange segments, drained
1 cup miniature marshmallows
1 cup sour cream
1 cup coconut
Mix all ingredients, cover and refrigerate overnight for flavors
to blend. This can be served on lettuce or by itself.
Italian Salad
1 head lettuce
1/3 head Romaine lettuce
1 cup or less red onion
1 cup chopped atrichokes (packed in water)
Dressing
2/3 cup olive oil
1/3 cup wine vinegar (garlic flavored)
1 tsp. salt
1/4 tsp. pepper
2/3 cup parmesan cheese
67
Grandma Heady’s Orange Pineapple Salad
2 small (3 oz) pkgs of orange-pineapple jello
2 c. of boiling water
2 c. fruit juice(drained from pineapple and oranges) or cold
water
1 can of crushed pineapple
1 large can of mandarin oranges
1 envelope of Dream Whip ( ½ c. milk, ½ tsp. vanilla)
1 small box of lemon instant pudding
1 ½ c. milk
Dissolve jello in boiling water. Drain pineapple and oranges.
Use the juice plus water to make 2 cups of cold liquid to be
added to the jello. Refrigerate until jello starts to set up. Add
pineapple and oranges. Pour into a 9 x 13 glass pan and
refrigerate until totally set up. Prepare 1 envelope of Dream
Whip according to package directions. Spread on the jello
mixture. Prepare the lemon instant pudding by using only 1 ½
c. of milk. Spread on top of the Dream Whip layer. Refrigerate.
Mimi’s Broccoli/Cauliflower Salad
1 - head of broccoli, trimmed and cut into small pieces
1 - head of cauliflower, trimmed and cut into small pieces
1 - pound of bacon, cooked and cut into small pieces
2 - cups shredded mozzarella cheese
1/2 cup red onion, chopped
Dressing
1 cup Hellman's Mayonnaise
1/2 cup sugar
2 tablespoons cider vinegar
Mix these ingredients and add to salad. Chill
68
Pretzel Salad
1 1/2 c Crushed Pretzels
3/4 c melted butter
1T Sugar
Mix together, press into a 9 x 13 pan, bake at 325/350 for 15
minutes. Watch so it doesn't burn. Cool completely.
8oz Cream Cheese, softened
1/2 c Sugar
2 C Cool Whip
Fold together, spread over crust.
1 Large Package Strawberry Jell-O
2 c Boiling Water
½ c Cold Water
16oz Frozen Strawberries (do not thaw)
Mix Jell-O, water and frozen strawberries, spoon on top.
Refrigerate until set.
Chicken Bow-Tie Pasta Salad
2 cups bow-tie, uncooked
2 cups fresh broccoli florets
6 oz. Chicken breast strips, cooked
1 cup cherry tomatoes, halved
½ cup Kraft Zesty Italian, divided
¼ cup Kraft Natural 2% Colby & Monterey Jack Cheese Crumbs
¼ sliced ripe olives (optional)
¼ cup Kraft 100% Grated Parmesan Cheese
Cook pasta according to directions, adding broccoli to the
cooking water for the last 2 minutes of the pasta cooking time,
drain. Toss cooked chicken, tomatoes, dressing, cheese
crumbles, and olives in large mixing bowl. Add pasta mixture,
mix lightly. Sprinkle with Parmesan cheese. Serve
immediately or cover and refrigerate several hours until chilled.
Makes 4 servings, 2 cups each.
69
Strawberry Frozen Salad
1 - 8 oz Light Philadelphia Cream Cheese
2/3 cups of sugar
1 - 8 oz Cool Whip Light
2 cups frozen strawberries, sliced
2 - banana's, sliced
1 large can Pineapple Tidbits, no need to drain
Beat cream cheese and sugar, fold in cool whip,
add remaining ingredients. Pour into 9 x 13 pan
and freeze, cut into squares.
Oriental Salad
½ c. Almonds, slivered
1/3 c. Sunflower seeds
2 packages Ramen Noodles (chicken)
1 pkg. Broccoli Slaw
1 bunch green onions
1/3 c. olive oil
½ c. sugar
Break up Ramen Noodles and add season packets. Add all
other ingredients and pour over noodles. Let set for a few
hours; may be made ahead.
Pea Salad
1 bag frozen peas
1 cup cauliflower
1 pkg. Hidden Valley Ranch dressing
1/2 cup Miracle Whip
Mix all together and refrigerate.
When peas are thawed-stir and serve
70
Calico bean salad
1 can wax beans
1 can green beans
1 can kidney beans
½ c. celery – cut fine
½ c. green pepper – cut fine
½ c. raw onion – cut fine
Wash/drain kidney beans, drain other beans and toss all
together.
Dressing
Mix the following ingredients together:
¾ c. sugar
2/3 c. vinegar
1/3 c. oil
1 tsp. salt
Pepper to taste
Add celery, green pepper and onion. Mix well and add to
beans.
Greek Salad
3 med. tomatoes-cut in wedges
1 med. zucchini- cut in thin strips
1 med. cucumber- sliced thin
1 cup ripe olives-sliced
1 med. purple onion - slice thin and seperate the rings
3/4 cup feta cheese crumbled
1 (6 oz.) jar marinated artichokes
1/4 cup red wine vinegar
1/4 t. fresh ground pepper
Lettuce leaves
Combine first 6 ingredients and stir. Drain artichokes (save
marinade) stir into other mixture. Combine vinegar, pepper,
and marinade stir over veggies, chill 8 hrs. Serve on lettuce.
71
Ranch Pasta Salad
1 box tri-colored rotini
2 chicken breast, cooked and chopped or (two packages of
Tyson already cooked chicken)
2 roma tomatoes, sliced and cubed
1 small onion, chopped
2 carrots, peeled and sliced
1 bottle of Hidden Valley Ranch Dressing
Cook rotini and drain, add chicken, onion, carrots, tomatoes,
toss with Ranch Dressing and chill.
Georgia Cracker Salad
1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1 ½ c. mayonnaise
1 hard-boiled egg, finely chopped
Crush crackers. Mix all ingredients together and serve
immediately.
72
Jean’s Cranberry Congealed Salad
1 (6 oz.) package cherry jello
2 c. boiling water
1 ½ c. pineapple juice
½ c. cold water
2 envelopes plain gelatin
16 oz. fresh cranberries, ground
2 oranges with peel, cut in 1/8’s and ground
2 c. sugar
2 apples-peeled, grated or chopped fine
1 c. finely chopped celery
1 c. chopped pecans
Mix cherry jello and hot water. Heat pineapple juice but do
not boil. Sprinkle gelatin over cold water, stir to dissolve; add
to pineapple juice, then to jello. Let mixture cool. Grind
cranberries, then oranges; add the sugar and stir to dissolve.
This may be done and left overnight in the refrigerator or
done ahead of time and frozen until ready to use. When jello
has cooled, add the cranberry mixture, apples, celery and
pecans. Makes 2 large molds and 1 small mold. Keeps good
refrigerated for 2 weeks.
73
Delicious Fruit Salad
1 20 oz can pineapple tidbits (drain and reserve juice)
1 15 oz can mandarin oranges (drain and reserve juice)
2 bananas
Bunch of grapes
1 can light peaches
Maraschino cherries (optional, but nice for color)
1 regular size package cook and serve vanilla pudding
Cook pudding in saucepan with 1 ½ cups of juice from
pineapple and oranges. If more juice is needed, use juice from
peaches. Cool completely. Combine pineapple, oranges,
sliced bananas, grapes, peaches and cherries. Add pudding
and mix together. Keep refrigerated until serving. Serves
about 12 people as a side dish.
Cool Whip Salad
Marge Rossi-Survivor
1 large can crushed pineapple
½ cup sugar
Small box Jello
Small package cottage cheese
1 large Cool Whip
Crushed pineapple and juice (don’t drain), add sugar in pan
and bring to a boil. Add Jello and stir. Let sit until almost set.
Add cottage cheese and cool whip. Mix by folding in, let finish
setting.
74
CAKES & COOKIES
Coconut Cake
1 Duncan Hines coconut or white cake mix
1 tub of Cool Whip
1 Can Cream of Coconut
1 bag fresh coconut
Bake cake in 9 x 13 pan according to directions on the box. Let
the cake cool and then poke holes. Pour half of the can cream
of coconut over the cake. Let it sit and soak in for 10 minutes.
Next ice the cake with the Cool Whip on the top and sides.
Finally take the fresh coconut and put it over the top and sides
of the cake until covered.
Twinkie Cake
1 yellow or chocolate cake mix & all ingredients to bake it
5 T flour
1 cup milk
1 cup sugar
½ cup margarine
½ cup Crisco
¼ tsp salt
1 tsp vanilla
Mix and bake cake as box directs in a 9X13 pan. When cool
split the cake in 2 layers and return one layer to the pan.
Cook flour and milk until think. Cool. Beat remaining
ingredients until smooth. Then add flour and milk mixture.
Spread filling on the cake in pan. Cover with other cake layer.
Top with sifted powdered sugar.
75
Pineapple Sheet Cake
2 c. sugar
2 eggs
2 tsp. soda
1/2 tsp. salt
2 c. flour
1 tsp. chopped nuts
1 #2 can crushed pineapple with juice
Mix ingredients well. Grease and flour sheet cake pan. Bake
25 to 30 min.
Topping
8 oz. pkg. cream cheese
2 c. powdered sugar
1/2 c. chopped nuts (optional)
1 tsp. vanilla
Mix well and spread on cooled cake.
Turtle Nut Cake
1 box German chocolate cake mix
1 pkg (14 oz) caramels
½ c evaporated milk
6 T butter
1 C chocolate chips
Pecan halves for garnish, optional
Prepare cake according to package directions. Set aside half
of batter. Pour remaining batter into a greased and floured 9X
13 pan. Bake @350 for 18 min. Meanwhile in a saucepan, melt
caramels, milk and butter. Remove from heat; add nuts; Pour
over cake. Sprinkle with Chocolate chips. Then pour reserved
batter over top. Bake 20 min more or until cake springs back
when touched lightly. Cool. Cut into squares and top each
with a pecan if desired.
76
Gooey Butter Cake
1 box yellow or lemon cake mix
½ c. melted butter
1 egg
Mix with fork and press in bottom of 9 x 13 pan.
Mix: 1 lb. confectioner’s sugar
1 (8 oz.) cream cheese, softened
2 eggs
Beat 5 minutes; pour on top of first mixture and bake at 350
degrees for 30-40 minutes. Remove from oven and
immediately sprinkle with confectioner’s sugar. Cut in squares
when cool and serve.
Chocolate Cherry Cake
1 box fudge or chocolate cake mix
1 (21 oz) can cherry pie filling
2 eggs
1 tsp almond flavoring
Preheat oven to 350. Combine ingredients by hand with
wooden spoon, stirring until well mixed. Bake in a greased
9X13 pan for 30-40 min. Frost with the following:
Frosting
1 c sugar
5 T butter
1/3 c milk
1 c chocolate chips
Combine first three ingredients and bring to a full rolling boil
and boil 1 minute stirring constantly. Remove from heat; add
chips and beat by hand until spreading consistency.
77
Sigel Special Apple Cake
Caregiver Agnes Deters
Preheat oven 350 degrees
1 cup sugar
1/2 cup salad oil
2 cups apples, chopped and peeled
Put in oil and sugar and let stand 30 min.
1 egg beaten
1 tsp. soda
1/2 tsp. salt
1/2 cup coconut
1 1/2 cups flour
1/2 cup nuts
1/2 cup maraschino cherries
Bake 25 to 30 min.
78
Auntie Mae’s Lemon Poppy Seed Cake
1 pkg. lemon cake mix (Duncan Hines or some other super
moist brand)
1 3 oz. pkg. lemon instant pudding
1 cup water
½ cup oil
4 eggs
3 Tbs. poppy seeds (the cake I made had 3 Tbs., but I’ve used 3
tsp. before)
Mix ingredients together with a hand mixer for five
minutes. Pour into an oil and floured bunt pan.
Bake at 350 degrees for 45 minutes. Test with
toothpick. Cool for 15 minutes in pan on cooling rack.
Then turn and cool on a plate. If cake does not pop out after
turning, let it cool in the pan until it comes free.
Glaze - Combine 1 cup sifted powdered sugar, ¼ tsp vanilla and
1 Tb. milk. Stir with whisk, adding additional milk 1 tsp. at a
time until mixture reached drizzling consistency.
Top cake with glaze while cake is still a bit warm.
79
Chocolate Sheet Cake
In Remembrance of Bruce N. Ellingson
2C flour
2C sugar
2 sticks
margarine
4 tbsp. cocoa
1C water
½ C buttermilk
2 eggs, beaten
1 tsp baking soda
1 tsp cinnamon
1 tsp. vanilla
Sift flour and sugar together. In saucepan bring margarine,
cocoa, and water to a rapid boil. Add to the sugar-flour
mixture. Add buttermilk, eggs, baking soda, cinnamon, and
vanilla. Pour into greased jelly roll pan. Bake for 20 minutes in
a 400 degree oven. Five minutes before cake is done, begin
mixing the icing.
1 stick margarine
6 T milk
4 T cocoa
1 box powdered sugar
1 tsp vanilla
1C chopped pecans
Mix margarine, cocoa, and milk together and bring to a
boil. Add powdered suger, vanilla, and pecans. Beat and
spread on warm cake.
80
Easy Peanut Butter Cookies
1 cup white sugar
1 cup peanut butter
1 egg
Mix together thoroughly. Roll into balls size of walnuts. Place
on greased cookie sheet. Flatten with fork making crosses on
each cookie. Bake at 325 degrees for 8-10 Minutes or until
golden brown. Makes 2 dozen cookies.
Oatmeal-Chip Cookies
1 cup (2 sticks) butter, softened
1 cup sugar
1 cup light brown sugar
2 eggs, beaten
1 teaspoon pure vanilla extract
2 ½ cups quick-cooking oatmeal
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 12-ounce package semisweet chocolate chips
19-ounce Hershey Bar (milk chocolate), grated
1 ½ cups chopped nuts
Preheat oven to 375 degrees. Lightly grease one or more
cookie sheets.
Using an electric mixer, cream butter and sugars together in a
bowl until fluffy. Add eggs one at a time, beating well after
each addition. Add vanilla. In a food processor, blend
oatmeal to a fine powder. Mix in a bowl with flour, salt,
baking powder, and baking soda; add to creamed mixture.
Mix well. Stir in chocolate chips, grated Hershey Bar, and nuts.
Roll into balls and place 2 inches apart on cookie sheet. Bake
for 10 minutes.
81
Cake Mix Cookies
1 pkg yellow or white cake mix
1/3 c milk
¼ c soft butter or margarine
1 egg
1 cup raisins or chocolate chips
½ cup nuts or coconut
Beat the first four ingredients with a mixer. Then fold in
additions. Bake at 375 for 10-13 minutes.
Chocolate No-Bake Cookies
2 cups granulated sugar
1/2 cup margarine
2 squares unsweetened chocolate or 5 T. cocoa
3 cups oatmeal
1 cup coconut
1/2 t. vanilla
1/2 cup milk
1/2 cup nuts
Bring to a boil: milk, sugar, margarine, and chocolate. Pour
liquid mixture over remaining ingredients. Mix and drop from
spoon on buttered cookie sheet. Chill. Makes 4 dozen.
82
Snickerdoodles
In Remembrance of Jane Engbloom
½ cup Crisco
½ cup butter (stick)
1 ½ cups sugar
2 eggs
2 ¾ cups flour
2 tsp cream of tarter
1 tsp baking soda
¼ tsp salt
2 T sugar
2 T cinnamon
Cream first three ingredients. Add eggs and mix until well
beaten. Sift together remaining ingredients expect sugar and
cinnamon. Mix with creamed mixture. Roll into 1” balls and
roll in mixture of the sugar and cinnamon. Bake on ungreased
cookie sheet @ 400 degrees for 8-10 minutes.
83
Best Ever / Mom's Sugar Cookies
2 sticks SOFT oleo/butter
2 cups sugar
2 eggs
1 cup sour cream
2 t. baking powder
1 t. baking soda
1 1/2 t. vanilla
1/2 t. salt
1 cup flour beat then add
1 cup flour beat and add
1 cup flour mix with spoon by hand
1 1/2 cup flour mix again
Beat first two ingredients together. Add eggs then beat again.
Add the remaining ingredients. Take small amount (about 1/4)
of batter. Really sticky. Work enough flour into batter to
handle.
Do not 1. Use a lot of flour
2. handle too much
3. OVER COOK
Bake on heavy cookie sheet at 335 degree oven-8 to 12 min.
Icing (like donut glaze)
2 T. oleo
1/4 cup milk, mix together
1/2 t. vanilla
1/4 t. lemon flavoring
Add powdered sugar till it is white in color. It will thicken as
you ice the cookies. Stir in warm milk. Sometimes I make up to
5-6 batches (keep separated) and keep in ref. for 3 weeks.
84
Chocolate Covered Cherry Cookies
1 ½ c flour
½ c unsweetened cocoa
¼ tsp salt
¼ tsp baking powder
¼ tsp baking soda
½ c butter or margarine, softened
1 c sugar
1 egg
1 ½ tsp vanilla
1 (10 oz) jar maraschino cherries, reserve juice
1 (6 oz) pkg chocolate chips
½ c sweetened condensed milk
Stir together flour, cocoa, salt, balking powder and baking
soda. In mixing bowl, beat butter and sugar on low speed
until fluffy. Add egg and vanilla. Beat well. Gradually add dry
ingredients to creamed mixture; beat until well blended.
Shape dough into 1-inch balls, place on an ungreased cookie
sheet and press down centers with thumb. Drain cherries,
reserving juice. Place a cherry in center of each cookie. In
small saucepan, heat chocolate chips and milk until chocolate
is melted. Stir in 4 tsp of reserved cherry juice. Spoon about 1
tsp of frosting over each cherry, spreading to cover cherry.
Frosting may be thinned with additional cherry juice if
necessary. Bake about 10 minutes at 350. Remove to wire rack
to cool.
85
DESSERTS
Oreos & Ice Cream Dessert
In Remembrance of Laurie Davis Lee
1st Layer:
1# Oreos, crushed
1/2 c margarine (melted)
2nd Layer:
1/2 gallon ice cream
3rd Layer/Topping:
1 c evaporated milk
1/2 c butter
2/3 c chocolate chips
2 c powdered sugar
Bring 3rd layer topping ingredients to boil till thickened and
add 1 t vanilla - cool and pour over other two layers, then
freeze at least 2 hours.
Peaches, Cheese, Almonds
1 bag frozen peaches, add just enough peach nectar to make
juicy.
Whip together mascarpone cheese, 1/2 cup sugar and Cool
Whip to your taste. Put on top of the peaches.
Crush 3-4 almond Biscotti, Sprinkle on top
Can sprinkle the top with more toasted almond slivers.
86
Triple Layer Banana Cream Pie Bars
Survivor Carol Miller
1.5 cups crushed Nilla Wafers
½ cup Planters Chopped Pecans (optional)
1/3 cup butter, melted
3 bananas, sliced
3 cups cold milk
2- 4 serving Jell-O Vanilla Flavored
2.5 cups thawed Cool Whip Whipped Topping
Preheat oven to 325 degrees. Mix wafer crumbs, pecans, and
butter in 9 by 13 inch baking dish and press firmly onto bottom
of dish. Bake 8 minutes. Cool 10 minutes.
Top crust with banana slices. Pour milk into large bowl. Add
dry pudding mixes. Beat with wire whisk 2 min or until well
blended. Spoon 2 cups of the pudding over banana slices.
Gently stir 1 cup of the whipped topping into remaining
pudding; spoon over pie. Refrigerate 3 hours and serve
Unusual Chocolate Pie
6 T. Nestlé’s Quick
3 beaten eggs
2/3 cup sugar
2/3 cup flour
2 2/3 cups milk
1 tsp Vanilla
Stir Quick, sugar and flour together. Add milk and eggs. Bring
to a boil till thick, and add vanilla. Cool. Put in prebaked pie
crust or graham cracker crust. Cut waxed paper in a circle to
fit so skin doesn't form on pie.
87
Twinkee Dessert
Survivor Heather Patterson
16 Twinkees (approximatel 1 and a partial box)*
2 small boxes Jello Cheesecake Flavored Instant Pudding
4 cups milk
8 oz Cool Whip
Heath Toffee Bits
Cut the Twinkees lengthwise and separate the tops from the
bottoms. Layer the bottoms in a 9x13 dish. Mix the milk with
the pudding powder as directed on the box. Let the pudding
set for a minute until slightly firm (do not let set completely),
then pour over bottom layer of Twinkees. Layer the Twinkee
tops over the pudding. Spread Cool Whip on top and sprinkle
with Toffee Bits. Refrigerate at least 10 minutes so pudding
will complete set, and chill until ready to serve.
*The number of Twinkees used will vary depending on the
size of the dish used. A smaller dish may also require only 1
small box of pudding and therefore only 2 cups of milk.
**For variety, use other flavors of pudding like vanilla or
chocolate, and other toppings (chocolate shavings work
great).
Chocolate-Pistachio Apricots
½ oz. semisweet chocolate
1 bag of dried apricots
1 ½ T. chopped pistachios
Melt semisweet chocolate in the microwave on medium for 45
seconds, stirring after 20 seconds. Dip one end of a dried
apricot in the chocolate, then in a bowl of chopped pistachios.
Place on waxed paper until chocolate sets. Store these in an
airtight container in a cool, dry place for up to a week.
88
Frosted Pumpkin Bars
In Remembrance of Patricia Peel
4 eggs (beaten)
1 cup salad oil
2 cups dugar
1 tsp. baking powder
2 cups flour
1 cup pumpkin
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
1 cup nuts
Combine all ing. Pour into greased/floured cookie sheet.
Bake at 350 degrees for 20 - 25 min.
Frosting
6 T. butter
3/4 lb. powdered sugar
1 tsp. vanilla
1 T. milk
Mix well and spread over bars.
Divinity
2 cups sugar
1/2 cup white syrup
1/2 cup water
dash of salt
2 egg whites stiffly beaten
1 tsp vanilla
Add first 4 ingredients bring to rolling boil, cook to medium,
remove from heat slowly pour 1/3 of hot mixture over eggs
beating constantly.
Return rest of mixture to heat and cook to very hard stage.
Pour that into previous egg mixture. Beat till mixture holds its
own. Set out on buttered paper by spoonfulls.
89
White Chocolate Macadamia Nut Bark
2 cups semisweet chocolate morsels
2 cups white morsels
2/3 cup toasted macadamia nuts or toasted almonds, coarsely
chopped
Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2
inches of paper to hang over sides. Melt all but ¼ cup of
semisweet chocolate morsels in microwave on medium power
for 2 minutes, stirring every 30 seconds, or until smooth. Pour
chocolate onto prepared sheet and spread to cover entire
surface and form 1 even layer. Melt all but ¼ cup of white
chips in microwave on medium power for 2 minutes, stirring
every 30 seconds, or until smooth. Drizzle melted white
chocolate over semisweet chocolate layer. Using a toothpick
or skewer, swirl the melted chocolates together, creating a
marbled effect. Place nuts in a plastic bag and crush, using a
rolling pin. Sprinkle chocolate with nuts remaining semisweet
and white morsels. Gently press toppings into melted
chocolates. Refrigerate for 30 minutes, or until chocolate is
firm. Remove waxed paper from chocolate. Cut or break
chocolate into bite-size pieces.
Hot Fruit Compote
1 Can Peaches, drained
1 Can Pears, drained
1 Can Pineapple Chunks, drained
1 Cup Brown Sugar
1 tsp Cinnamon
1/2 Stick of Butter or Margarine
1 Can Cherry Pie Filling
Cut all fruit into bite size pieces, add rest of ingredients, stir
together. Cook in Crock Pot on low for 3 to 6 hours.
90
Chocolate Éclair Dessert
1 box graham crackers
2 boxes French vanilla (or regular) pudding
1 2/3 c. milk
1 tsp. vanilla
1 8 oz. carton cool whip
Mix pudding, milk and vanilla slowly. Beat until thick and add
cool whip. Layer bottom of 9x13 cake pan with graham
crackers and put half of pudding mixture over crackers. Then
put another layer of crackers with pudding on top. Top with
remaining graham crackers.
Topping
2 oz. semi-sweet chocolate
3 T. butter
2 tsp. white syrup
½ c. powdered sugar
3 T. milk
Melt chocolate with butter and syrup. Add powdered sugar
and milk. Beat with wire whisk and spread on top layer of
grahams. Chill and serve!
Homemade Ice Cream
In Remembrance of Leonard Deters
12 eggs
5 cups sugar
2 Tbs. pure vanilla
3 quarts whole milk
Beat eggs till thick. Add sugar gradually until mixture is thick
and light. Pour in freezer can.
Makes 2 gallon.
91
Cinnamon Rolls
20 unbaked frozen rolls
1 cup brown sugar
¼ cut instant vanilla pudding (dry)
2 tsp ground cinnamon
1/3 cup butter melted
½ cup pecans
The night before: Grease 10” bundt pan. Place frozen rolls in
bottom. Sprinkle with brown sugar, pudding mix and
cinnamon. Pour melted butter on top. Cover with a damp
cloth and sit on counter. The next morning preheat oven to
350 and bake rolls for 25 minutes. Then invert pan on a plate
and enjoy.
Orange and Nut Bars
1 tube store bought sugar cookie dough
1 jar orange marmalade
1 ½ cups Toasted almonds/walnuts
1 cup Chocolate chips melted in double broiler
Preheat oven to 350 degrees. Spread the cookie dough out on
a cookie sheet to ¼ inch thickness using your fingers. Bake for
25 minutes. Let cool. Spread the marmalade over the cookies.
Sprinkle with nuts. In a double broiler over very light
simmering water, melt chocolate. Dip a spoon into the melted
chocolate and drizzle on the top of the cookie. Let cool. Cut
the cookie into 12 bars or squares. Serve or store in an airtight
container.
92
Southern Banana Pudding
3 cups cold milk
2 pkgs. (4-serving size each) Jell-O Vanilla flavored Instant
Pudding
30 Nilla Wafers (reduced fat)
3 medium bananas, sliced
1 tub Cool Whip
Pour milk into large bowl. Add dry pudding mixes. Beat with
wire whisk 2 minutes or until well blended. Let stand 5
minutes. Arrange half of the wafers on bottom and up side of
each 2-qt. serving bowl; top with layers of half each of the
banana slices and pudding. Repeat all layers. Cover with
whipped topping. Refrigerate 3 hours or until ready to serve.
Store leftover dessert in refrigerator. Makes 14 servings.
Blonde Brownies
1/2 cup butter
1 cup light brown sugar-packed
1 t. baking powder
1/2 t. vanilla
3/4 cup sifted flour
1 egg
1/2 t. salt
1/2 cup chopped pecans
Melt butter over low heat. Remove from heat and stir in
brown sugar until well blended. Cool. Sift together and stir in
flour, baking powder, and salt. Stir in vanilla and nuts. Spread
in well greased 8 inch pan. Bake at 350 degrees for 25 min. Do
not over bake. Cut into bars or squares while still warm.
93
Fudge
8X8 Pan
Wax paper for pan
½ stick of butter
1 can sweetened condensed milk
3 cups chocolate chips.
Melt the last three ingredients in microwave for 1:30 minutes.
Stir then cook for another minute. Stir again. Line pan with
wax paper. Pour melted mixture in pan. Refrigerate for a
couple of hours then cut. You can substitute any type of chips
for the chocolate chips. Butterscotch, peanut butter, white
chocolate, mint, mini M&Ms etc. Flavored extracts like mint or
orange can also be used. Nuts can also be added in place of 1
cup of chips.
Cream Cheese / Lemon cupcakes
1 pkg. white cake mix (2 layers)
1 pkg Jello lemon Pudding-pie filling (Instant (4oz. size)
1 c. water
4 egg whites
2 Tbsp. oil
1 pkg. (8oz.) cream cheese
1/4 c. (1/2 stick) oleo or margarine
1 pkg. (16 oz.) powdered sugar
2 Tbsp lemon juice
Preheat oven 350 degrees. Beat cake mix; add dry pudding,
water, egg whites and oil. Beat till smooth. Fill 24 cupcakes.
Bake 15 - 21 min. Beat sugar and butter, add powdered sugar,
small amount at a time, add lemon juice. Let cupcakes cool.
Ice and put few lemon zests on top.
94
Cherry Delight
1 ¼ cup graham crackers
¼ cup sugar
¼ cup margarine, melted
1 pkg dream whip
¾ cup powdered sugar
8 oz cream cheese
1 can cherry pie filling
Mix graham crackers sugar and margarine to form crust. Pat
down into a 9X9 baking dish. Bake @ 375 degrees for 8 min.
Cool. Prepare Dream whip as stated on package. When half
done whipping, add the powdered sugar and cream cheese.
Finish whipping until soft. Add all but about 1 cup to the crust.
Spread cherry pie filling over the top. Then finish it off by
putting remaining whipped mixture on top.
All Time Favorite Lemon Bars
1 cup flour
¼ cup powdered sugar
½ cup butter
2 eggs
1 cup sugar
2 T flour
1 T grated lemon peel
½ tsp baking powder
2 T lemon juice
In large bowl combine flour, powdered sugar, cut in butter
until crumbly. Press flour mixture into ungreased 9 inch pan.
Bake @ 350 for 15 min. In small bowl beat eggs and sugar until
light color. Stir in remaining ingredients. Pour egg mixture
over partially baked crust. Return to oven and bake 18-25 min.
or until lightly golden. Cool completely. Sprinkle with
powdered sugar. Cut into bars.
95
Chocolate & Cream Cheese Dessert
1 c flour
1 stick of butter, softened
1 c chopped walnuts
Mix this to form a crust, bake in 9 x 13 pan at 350 for 10
minutes. Cool
1 (8 oz) cream cheese, softened
1 c powdered sugar
1 c Cool whip
Mix and spread on cooled crust.
2 (6 oz) packages instant chocolate pudding
4 c milk
Mix and cover top of cream cheese mixture. Chill and Serve,
can top with a dollop of Cool whip.
Oatmeal Carmelitas
Crust:
2 cups flour
2 cups quick cooking oats
1 ½ cups brown sugar
1 tsp salt
1 ¼ cup butter
Filling:
6 oz pkg chocolate chips
½ cup chopped nuts
12 oz jar caramel ice cream topping
3 T flour
Spray 13X9. Combine crust ingredients and blend to form
crumbs. Press half of crumbs in greased pan. Bake @ 350 for
10 min. Remove from oven and sprinkle with chips and nuts.
Blend caramel topping and flour. Drizzle over chips and nuts.
Sprinkle with remaining crumbs. Return to oven; bake 18-22
minutes or until golden brown. Cool. Cut into bars.
96
Angel Lush
1 vanilla instant pudding
1 can crushed pineapple in juice
1 cup thawed Cool Whip
1 prepared round angel food cake
10 small strawberries
Mix dry pudding mix and pineapple with juice in a medium
bowl, gently stir in cool whip. Cut cake horizontally in three
sections. Place bottom cake layer cut side down, on serving
plate. Spread 1 1/3 cup of pudding mixture onto cake layer.
Cover with middle cake layer. Spread 1 cup pudding mixture
into middle layer. Top with remaining cake layer. Top with
remaining pudding mixture. Refrigerate at least 1 hour until
ready to serve.
Curry-Crusted Bananas
4 firm bananas, peeled
6 T melted butter
1 tsp. curry powder
2 c. crushed cornflakes
Sugar for sprinkling
Preheat the oven to 450 degrees. Halve the bananas
lengthwise, then crosswise. In a bowl, mix the butter and
curry powder. Dip the bananas in butter, coating well. Roll the
bananas in the cornflakes until completely coated and sprinkle
with sugar, if desired. Place the bananas in a greased baking
dish and bake for 10 minutes.
97
Strawberry Pie
In Remembrance of Kim Casali
3 c. sliced strawberries put in pie pan
Small package fat free sugar free strawberry jell-o
Small package fat free sugar free cook & serve vanilla pudding
2 c. water
Cook until bubbly. Pour over strawberries. Refrigerate for 2
hours. Do not cook strawberries and there is no pie crust (you
won't miss it at all!)
Pumpkin dessert
In Remembrance of Bernard Braun
3/4 c soften oleo
1/4 c sugar
1-1/2 c flour
Mix and press into the bottom of 9X13 pan. Bake at 350
degrees for 8 - 10 min or until lightly brown. Let cool.
1 can pumpkin (not Pumpkin Pie)
1/2 c sugar
1-1/4 t pumpkin pie spice
Mix together in small bowl and set aside.
2 sm pkg vanilla instant pudding
1-2/3 c milk
Beat together and then add pumpkin mix. Spread on cooled
crust. Spread a 9 oz Cool Whip on top. Sprinkle chopped
nuts (optional).
This dessert can be frozen. Need to haul out 3-4 hours to
thaw. Taste good frozen also.
98
Brazilian Sweet Rice
In Remembrance of Joao Soares
2 cups of brown sugar
1 cup of rice
1 cup of water
6 cups of milk
5 cans of Nestle table cream (can find in international aisle at
Kroger)
Cinnamon to taste
Cinnamon sticks to taste
Combine rice, water, and cinnamon in a pan and cook on
stove until almost dry. Add milk and brown sugar little by
little and cook all the way through. Take off heat and add
table cream, mixing with care. Put the Brazilian Sweet Rice in
a dish and sprinkle cinnamon on top. Serve chilled. Note: I
have never tried it, but I'm sure you can cut the recipe in half.
Quick Cinnamon Nuggets
In Remembrance of Jan Cagle
1 loaf prepared frozen dough
1 cup sugar
2 tsp. cinnamon
1/2 stick margarine
Thaw bread until double in size. Cut into pieces, 2 X 2
inches. Melt margarine in saucepan. Dip bread dough in
margarine, then roll in cinnamon-sugar mixture. Place in
round cake pan side by side and bake at 300 about 10 minutes
or until done. Turn out on waxed paper to cool.
99
THIS & THAT
Orange Slush
In Remembrance of Jerry Davis
2 c sugar
2 c water
Bring above to boil then cool
1-8 oz can OJ - Combine w/ syrup made above plus 1 large can crushed pineapple then fill empty can w/ water and
add also
6 bananas cut fine
1 bottle maraschino cherries, chopped
Freeze all stirring couple times while freezing then serve - very
refreshing!
Apple, Bacon & PB Sandwich
I know this sound so weird but I found it in Martha Stewart
and I loved it. Just try it!
2 slices of lightly toasted wheat bread
1 Granny Smith apple sliced
1 package of pre-cooked bacon
1 jar of Peanut Butter-creamy
Spread PB on bread, place apple slices and bacon on top and
there you go. Simple and great for lunch.
100
Egg Sandwich
You are going to think this is really gross but trust me, this is a
family favorite. My stepbrother made me one when I was little
and I am hooked. My sister, husband, and brother-in-law all
love this sandwich. They were all skeptical at first but
pleasantly surprised! Be brave!
1-2 fried eggs
2 toasted pieces of whole wheat bread
Creamy peanut butter
Miracle whip (light)
Fry your egg, toast your bread and spread one side with
peanut butter and the other with miracle whip. Just try it!!
You will be pleasantly surprised!
Pancakes
1 ¼ c. flour
1 T. baking powder
1 T. sugar
½ tsp. salt
1 egg, beaten
1 c. milk
2 T. melted shortening or vegetable oil
Mix flour, baking powder, sugar, and salt together. Add egg,
milk and oil. Mix well and pour on a hot griddle.
Perfect Frozen Corn Every time
4 quart corn-cut off cob
1 quart water (or milk)
4 t. salt
1 cup sugar
Bring to a boil, slowly till corn turns a clear bright yellow. Take
off heat. Cool and put in freezer bags.
101
For The Birds
1 lb. real lard at room temp or melt
add
1 cup quick oats
1 cup corn meal (yellow or white)
1 cup bird seed
1 cup crunchy peanut butter
You can put in small Styrofoam bowls till hard, and then tear
Styrofoam away. Then the can be put into a suet holder.
Chicken Marinade
¼ c soy sauce
2 T water
1 T cooking oil
¼ tsp ground ginger
1 T honey
1 ½ tsp garlic powder
4 chicken breasts
Mix all the ingredients but the chicken together. Then add
chicken and marinate for at least an hour but the longer you
leave it in there the better.
Sloppy Joe Sauce
2 small cans of tomato sauce
1/8 c vinegar
½ c brown sugar
Pinch of salt
1 tsp mustard
Dash of worshishire sauce
1/12 lbs ground beef
Brown the ground beef. Heat the rest of the ingredients in a
sauce pan. When heated through add to the ground beef. This
recipe can easily be expanded for large batches.
102
Instant Spiced Tea
2 c. Tang
1 package lemonade mix
2 ½ c. sugar
½ c. instant tea
2 tsp. ground cinnamon
1 tsp. ground cloves
Mix all ingredients well and store. Use 2 level teaspoons per
cup of boiling water. More if desired.
Peanut Butter Bread
2 c. all-purpose flour
1/3 c. sugar
1 tsp. salt
4 tsp. baking powder
1 ½ c. milk
½ c. peanut butter
Preheat oven to 375 degrees. Combine dry ingredients. Add
milk and peanut butter. Pour into a greased 8 x 4 x 3-inch loaf
pan. Bake for approximately 50 minutes. Great with
homemade jam.
Tangy Grilling Sauce
1 c. Worcestershire sauce
4 T. butter
Juice of 2 lemons
Mix ingredients together and simmer for 10 minutes.
103
Southern Spice Rub
2 T. ground cumin
2 T. chili powder
1 T. ground coriander
1 T. kosher salt
2 tsp. freshly ground pepper
½ tsp. ground cinnamon
½ tsp. red pepper flakes
Mix all of the ingredients in a small bowl. Sprinkle and rub the
mixture on both side of steaks just before grilling. Watch the
meat while grilling: The spice rub should darken, but you don’t
want it to burn.
House Seasoning
1 c. salt
¼ tsp. black pepper
¼ c. garlic powder
Stir the ingredients together. Keep the seasoning in a shaker
near the stove for convenience.
Balsamic Vinaigrette
1 c. olive oil
¼ c. balsamic vinegar
2 T. sugar
2 large cloves garlic, crushed
1 tsp. salt
½ tsp. pepper
Combine all ingredients in a jar with a tight-fitting lid and
shake well. Let stand for at least ½ hour before using.
104
Peanut Sauce
This is excellent on char-grilled chicken or pork. Swab or brush
the sauce on the meat for the last 15 minutes of grilling time.
Turn often, continuing to baste, to prevent burning.
½ c. butter
2 large garlic cloves, crushed
1 c. Worcestershire sauce
½ c. crunchy peanut butter
Juice of 2 lemons
½ tsp. black pepper
Heat the butter in a skillet. Add the garlic and sauté, being
careful not to burn the garlic. Add the Worcestershire sauce,
peanut butter, lemon juice, and pepper, and blend well.
Simmer for 10 minutes.
2-Ingredient No-Knead Beer Bread
2 2/3 c. self-rising flour(not cake flour)
12 oz. beer, freshly opened, chilled or at room temperature
½ stick of butter, melted
Heat the oven to 375 degrees. Lightly grease a 9 x 5 x 3 inch
loaf pan. Put flour in a medium bowl. Add beer and stir with a
rubber spatula just until flour is moistened completely. Scrape
into prepared pan. Pour melted butter over the top before
baking. Bake 50 to 55 minutes until top is lightly browned, the
sides pull away from the pan and the pick inserted near center
comes out clean. Cool in pan on a wire rack 5 minutes, and
then turn out on rack to cool. Cut in ½ inch slices to serve.
105
Orange Julius
1 (6oz) can concentrated OJ thawed
6 oz water
1 c milk
½ c sugar ½ tsp vanilla
Ice
Mix ingredients in a blender and add ice until it gets to the
consistency of your choice.
Beat and Eat Icing
1 egg white
1/4 teas. cream of tartar
3/4 cup sugar
1 teas. vanilla
1/4 cup boiling water
Place 1st 4 ing. in small deep bowl. Mix well.
Add boiling water, beat until stiff 4 or 5 min.
Great for Angel Food Cake
Can't Stop Eating
1 lb. pkg. Skittles
1 lb. pkg. M&M's
1 pkg.after dinner mints
1 can peanuts
Add all ingredients together in a covered container. Great to
have around when you feel like snacking-It’s sweet and salty!
106
Zucchini Bread
In Remembrance of Millie Cagle
2 1/2 cups flour
2 tsp. cinnamon
1 tsp. soda
1/4 tsp. baking powder
1 tsp. salt
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
2 cups raisins
1 cup nuts (your favorite)
Bake at 350 for 40 minutes. Makes two loaves. For "cake"
consistency, add 1 small can crushed pineapple, 1 tsp.
cinnamon, and 3 cups flour.
107