Yogurt Shake

By: Jeannie Kuhn

1 banana, frozen
¾ pineapple juice
½ c. vanilla yogurt, low fat
½ c. strawberries
¼ t. vanilla
1 lg. spoonful cool whip
2 maraschino cherries

Directions:
Break up the banana into a blender with the pineapple juice, yogurt, vanilla and strawberries. Blend it until it’s smooth. Divide it into two glasses. Top it with a dab of cool whip and a maraschino cherry.

Nutrition:
168 calories
4 g. protein
1 g. fat
43 mg. sodium
3 mg. cholesterol
35 g. carbohydrates

Purple Cow

By: Nancy Davis

1 c. grape juice, chilled
2 T. milk
1 (2 liter) bottle ginger ale
1 pint vanilla ice cream

Directions:
Blend together the grape juice, milk, ginger ale and half of the ice cream. Pour it into glasses and top it with a large scoop of the remaining ice cream.

Punch Bowl

By: Ann Sanchez

1 (46 oz.) can pineapple juice
½ gal. ice cream, softened
1 (46 oz.) can white grape juice
1 (28 oz.) bottle ginger ale

Directions:
Chill the fruit juices and ginger ale in the refrigerator. When ready, pour the juices into a large punch bowl. Stir in the ice cream, then add the ginger ale.

Servings:
Makes 28 (4 oz.) servings

Pineberry Shake

By: Jennifer Wallace & Mandee Jacob

¼ c. pineapple concentrate
3 big scoops vanilla frozen yogurt
1 c. milk
¼ c. orange juice concentrate
1 c. water
6 strawberries (frozen, and chopped)

Directions:
Blend all of the ingredients together until it's smooth.

Servings:
4

Healthy Milk Shake

By: Ann Sanchez

½ banana, frozen
2 T. orange juice, frozen concentrate
1 T. sugar, (optional)
1 egg, raw (because of worries of salmonella, you can either omit this or heat it to 180° before adding)
1 c. strawberries, frozen
1 c. milk

Directions:
Blend all of the ingredients together in a blender.

Note:
You can also add frozen raspberries and/or use coconut milk. The banana is the sweetener, so don’t use too much. The orange juice and strawberries are the tartness. “I think it is best not to substitute the banna, orange juice or strawberry ingredients.”

Raspberry Cooler

By: Jeannie Kuhn

1 sm. envelope unsweetened raspberry Kool-Aid
¾ c. sugar
4 c. water
½ c. orange juice
¼ c. lemon juice
1 ½ c. pineapple juice

Directions:
Dissolve the Kool-Aid and sugar in the water. Then add all of the juices and chill it.

Servings:
Makes 1½ quarts

Jeanie’s Hot Cocoa

By: Jeannie Kuhn

½ c. sugar
¼ c. cocoa
salt
4 c. milk
¾ t. vanilla
¼ c. cream
mini marshmallows

Directions:
Stir the sugar, cocoa and a dash of salt together in a sauce pan then add the milk. Heat it then add the vanilla and cream. Pour into a cup over a handful of mini marshmallows and serve.

Hot Chocolate Mix

By: Desireé Johnson

1 (32 oz.) box instant cocoa mix
1 (8 qt.) size box powdered milk, instant
1 lb. powdered sugar
1 (11 oz.) jar, flavored coffee creamer, Irish cream, or French vanilla.

Directions:
Mix all of the ingredients together in a large bowl. Store the mix in a sealed container.

How to Use:
For each individual drink, mix ⅓ cup of the cocoa mix in 1 cup hot water.

Servings:
Makes 1 gallon of powdered mix for drink.
(⅓ cup mix per 1 cup hot water).


Note:
Putting this mix in a mason jar makes a great Christmas gift!

Filling Banana Liquada (Shake)

By: Jennifer Wallace

½ c. oatmeal, dry and blended
2 c. ice
milk
2 bananas, frozen
¼ c. sugar

Directions:
Blend the oatmeal well. Then add the ice and a tiny bit of the milk and blend it. Add the bananas and sugar then blend it. Add milk to your liking then blend again.

Eggnog

By: Joe Davis

1 (8 oz.) glass
1 egg
1 T. sugar
1 t. vanilla
milk
nutmeg

Directions:
Mix the egg and sugar together until the sugar is dissolved and the mix is foamy. (A drink mixer works really well). Add the vanilla and mix it again. Add enough milk to fill the glass and blend it again then add a pinch of nutmeg.

Abuela’s Avena

From: Ann Sanchez
By: Lucila Sanchez

10 c. water *
1½ c. sugar
2 c. dry oatmeal **
2 or 3 c. milk (depends on desired thickness)
1 t. cinnamon

Directions:
In a pot combine the water, sugar and oatmeal together and it bring to a boil. Add the milk and stir it constantly to keep it smooth and to keep it from clumping and sticking to the pot. Once it’s thickened, put it on low heat and stir in the cinnamon very well and you can’t see it in the mixture, it takes about 5-8 minutes. Remove it from the stove and let it cool for about 10 minutes, if you prefer it warm. If you prefer it cold, place it in the refrigerator for about an hour.
*Can put proportionately less water in and more milk.
** If you prefer it smoother and more “liquidly” you may blend the oatmeal in a blender with 2 of the cups of water, before boiling it on the stove with mixture.

White Sauce

By: Nancy Davis

Thin White Sauce Ingredients:
1 T. butter
1 T. flour
¼ t. salt
dash of pepper
1 c. milk

Medium White Sauce Ingredients:
2 T. butter
2 T. flour
¼ t. salt
dash of pepper
1 c. milk

Directions:
In a sauce pan melt the butter then stir in the flour, salt and a dash of pepper. Add the milk all at once. Cook and stir it over medium heat until it’s thick and bubbly. Cook and stir it for 2 minutes more.

Servings:
Makes 1 cup

Cream Puffs

By: Nancy Davis

½ c. butter
1 c. water
1 c. flour
¼ t. salt
4 eggs

Directions:
In a saucepan, melt the butter in boiling water. Add the flour and salt all at once, stirring it vigorously. Cook and stir it until the mixture forms a ball that doesn’t separate. Remove it from the heat and cool it for 10 minutes. Add the eggs, one at a time, beating them for about 30 seconds after each addition, or until it’s smooth. Drop the batter by heaping tablespoons full, 3" apart, onto a greased baking sheet.
Bake at 400° for about 30 minutes, or until they are golden brown and puffy.
Remove them from the oven. Split them open removing any soft dough from the inside. Cool on a wire rack. Fill them with pudding, tuna salad or your favorite filling.

Servings:
Makes 10

Sweetened Condensed Milk

By: Nancy Davis

1 c. hot water
¼ cube butter
2 c. sugar
4 c. instant non-fat dry milk

Directions:
Blend all of the ingredients together in a blender until it’s smooth.

How to use:
Use this in any recipe that calls for condensed milk.
1⅓ cups = 1 can of milk.

Servings:
Makes almost a quart.

Refried Beans

By: Nancy Davis

1 lb. dried pinto beans
5 c. water
onions
salt, to taste

Directions:
Wash and drain the beans. Place them in the water with the onions, either to soak them overnight or bring them to a boil, cover them then remove them from the heat and let them stand for 1 hour; then return them to the heat and bring them to a boil; then cover them and simmer them for about 3 hours more or until the beans are tender and mash easily. You may need to add water, so watch them carefully. Put the beans in a blender and liquefy or mash them. More water may need to be added to bring it the desired consistency. Serve hot or you can reheat them later.

To re-fry and recommended spices to add:
Cook and stir the mashed beans until any excess water cooks off and they have become creamy and light in color. Add cumin, chili powdered, pepper, onions, garlic and salt to taste.

Desireé’s Maple Syrup

By: Desireé Johnson

1 c. water
2 c. sugar
1 t. vanilla flavoring
½ t. maple flavoring

Directions:
Boil the water. Add the sugar and boil it until the sugar dissolves. Then add the vanilla and maple flavoring.

Nancy’s Maple Syrup

By: Nancy Davis

2 c. water
2 T. light corn syrup
4 c. white sugar
½ c. brown sugar
1 t. maple flavoring
1 t. vanilla

Directions:
Mix the water, light corn syrup and sugars together and stir it over heat until the sugar is dissolved. Bring it to a boil. Cover and simmer it for 10 minutes without stirring. Cool it then add the maple flavoring and vanilla.

Homemade Noodles

By: Nancy Davis

1 egg
2 T. milk
½ t. salt
1 c. flour

Directions:
In a mixing bowl beat the egg, then stir in the milk and salt. Add enough of the flour to make it a very stiff dough. Turn the dough out on a floured surface. Roll the dough very thin. Let the dough rest for 20 minutes. Fold the dough loosely. Cut it into ¼″ wide slices, unfold and cut it into the desired lengths. Let them dry for 2 hours then place them in a covered container and store them until they are needed.

How to use:
To cook the noodles, drop the noodles into a large amount of boiling water or broth and cook them uncovered for 8 - 10 minutes.

Servings:
Makes 3 cups of noodles

Nancy’s Taco Dip

By: Nancy Davis

Layer 1:    1 lg. can refried beans + 1 can bean dip
Layer 2:    1 can or pkg. avocado dip + 2 avocados, peeled and mashed
Layer 3:    1 pkg. taco mix + ½ c. mayonnaise + ½ c. sour cream
Layer 4:    ½ lb. monetary jack cheese + ½ lb. mild cheddar cheese
Layer 5:    2 or 3 lg. tomatoes, chopped
Layer 6:    5 or 6 green onions, chopped

Directions:
Spread each layer one on top of the other, and in order on a cookie sheet. Serve the dip with tortilla chips.

Servings:
Makes 2 cookie sheets full of dip.

Jessica’s Taco Dip

By: Jessica Ashton

1 can refried beans
¼ c. avocado dip
⅓ c. mayonnaise + ⅔ c. sour cream
½ c. salsa
cheddar cheese, grated
tomatoes, chopped
green onions, chopped
sliced olives

Directions:
Spread each ingredient in layers one on top of the other, and in the order listed above. Serve it with tortilla chips.

Pizza Nachos

By: Mandee Jacob

Tostitos tortilla chips
cheddar cheese, grated
mozzarella cheese, grated
sausage
refried beans
pepperoni
Tostitos Salsa Con Queso (cheese sauce)

Directions:
Cook and drain the sausage then mix in the desired amount of refried beans. On a large cookie sheet or pizza pan, layer the ingredients one ont op of the other, starting with the desired amount of chips, then cheeses, then meat(s). Make as many layers as desired.
Bake at 350° until the cheese in the middle is melted and bubbly.
Top with the salsa.

3 Cheeses, Cheese Ball

By: Karleen Stevens

12 oz. cream cheese, softened
2 (5 oz.) bottles of “Old English” cheese
1 (5 oz.) bottle roka blue cheese
1 t. worcestershire sauce
½ t. onion powder

½ t. accent salt

½ c. walnuts, chopped

Directions:
Mix all of the ingredients together, except for the walnuts. Shape the mixture into a ball then roll in the walnuts. Chill it overnight.

Servings:
Makes 3 balls

Cheese Ball

By: Karleen Stevens

8 oz. cream cheese, softened
blue cheese (very little, 1 T. or less)
1 cube butter, softened
1 c. green onion tops
½ c. chopped olives
walnuts, chopped

Directions:
Mix all of the ingredients together, except for the walnuts. Shape the mixture into a ball then roll it in the walnuts. Chill it overnight.

Servings:
Makes 3 balls

5 Soup Stew (Dutch Oven)

By: Nancy Davis

1 can tomato soup
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 pkg. dry Lipton soup mix
1 sm. can tomato sauce
2 - 3 potatoes diced
1 lg. onion, chopped
1 sm. pkg. mushrooms
stew meat, browned

Directions:
Brown the stew meat. Meanwhile, prepare all of the vegetables. Put everything in the dutch oven together. Put 15 of the 30 hot and ready briquettes on the bottom of the dutch oven and the other 15 on top of the lid.  Stir the stew every 15 minutes for 1 hour. This stew can also be made in the Crock-Pot.

Crispy Chicken

By: Jessica Ashton

2½ - 3 lb. frying chicken cut into pieces or 4 - 6 boneless chicken breasts
1 cube butter, melted
3 c. corn flakes, crushed

Directions:
Line a shallow baking pan with tin foil and spray it with non-stick cooking spray, set it aside. Rinse off the chicken in cold water. Put the crushed corn flakes in paper or plastic bag. Place a piece of chicken in the bad, one at a time, and toss it until the chicken is well coated with corn flakes. Place the corn flake coated chicken onto the baking pan. Do this until all of your pieces of chicken are coated with corn flakes and in the baking pan. Drizzle all of the melted butter over the coated chicken pieces.
Bake at 375°.
For chicken pieces bake it for 1½ hours.
For a chicken breast bake it for 1 hour.

Devilled Round Steak

By: Ann Stevens

1 (4 lb.) beef steak, 1½" strip
6 T. butter or margarine, softened
1 T. Worcestershire sauce
1 t. dry mustard
½ t. curry powder
¼ t. salt
¼ t. pepper
1 c. dried bread crumbs

Directions:
Prepare your outdoor grill for barbecuing. Prepair your steak by trimming off any excess fat. In a small bowl, mix together the butter or margarine, Worcestershire sauce, dry mustard, curry powder, salt and pepper; set the mixture aside. Place the steak on the grill over medium heat. Grill it until it reaches your desire “doneness.” Remove the stake from the grill and season both sides of it by rubbing on the butter mixture and patting on the bread crumbs. Return the coated stake to the grill and grill it until the crumbs are lightly browned.

Note:
To Broil this stake in the oven, preheat the broiler. Place the steak on a rack in a broiling pan. Place it about 3" from the heat and broil it until it reaches your desired “doneness”, turning it once. Remove the steak from the oven and season both sides of it by rubbing on the butter mixture and patting on the bread crumbs. Return the stake to the oven and broil it for another 3 - 5 minutes on each side, or until the crumbs are lightly browned.

Garlic Lime Salmon

By: Jessica Ashton

2 salmon fillets (about 1½ pounds each)
½ c. vegetable oil
2 T. lime juice
1 garlic clove, minced
1 med. onion, diced
1 t. grated lime peel
lime sliced (optional)

Directions:
In a jar with a tight-fitting lid, combine the vegetable oil, lime juice, garlic, onion and lime peel. Shake it up well. Broil the salmon, skin side down in a broiler pan (place tin foil in the bottom of the pan for easy clean up). Broil the salmon 4" - 6" from the heat for 20 minutes or until the fish flakes easily with a fork. Be sure to baste it every 5 minutes with the lime mixture while it’s broiling. To serve, garnish it with the lime slices.

Grandma Levitt’s Baked Beans

By: Shelley Stevens

5 - 6 slices bacon, crumbled
½ green pepper, chopped
½ onion, chopped
2 (19 oz.) cans pork and beans
¼ c. brown sugar
½ c. ketchup
1 T. prepared mustard

Directions:
Sauté the bacon slices until they are partly done, then add the green peppers and onions. Cook it until the onions are clear and the bacon is done. Add the bacon vegetable mixture and all of the remaining ingredients into a casserole dish.
Bake at 325° for 1 hour.

Note:
“I just add all ingredients, let it bubble for a few minutes and serve.”

Green Pepper Steak

By: Melanie King

1 lb. beef chuck or round, fat trimmed off
¼ c. soy sauce
1 garlic clove
1½ t. ginger, grated fresh or ½ t. ground ginger
¼ c. salad oil
1 c. green onion, thinly sliced
2 stalks celery, thinly sliced
1 c. red or green peppers, cut into 1″ squares
1 T. corn starch
1 c. water
2 tomatoes, cut into wedges

Directions:
Start cooking the rice according to the directions. With a very sharp knife, cut the beef across the grain into ⅛" thick strips. Combine the soy sauce, garlic, and ginger together. Add the beef, and toss it then set it aside. Cut the vegetables. Heat the oil in large frying pan or wok. Add the beef and toss it over high heat until it’s browned. Test the meat and if it’s not tender, cover and simmer it for 30 - 40 minutes over low heat. Turn the heat up and add the onions, celery and peppers. Toss it until the vegetables are tender but still a little crisp (not mushy); takes about 10 minutes. Mix the corn starch together with the water and add it to the pan. Stir and cook it until it thickens. Add the tomatoes and heat it through. Serve it over cooked rice.

Servings:
Makes 4

Hamburger and Pineapple

By: Shelley Stevens

1 lb. ground beef
½ onion, chopped
1 (15 oz.) can pineapple tidbits, including the juice
¼ c. brown sugar
¼ c. vinegar
1 t. soy sauce
2 T. corn starch
½ c. water

Directions:
Brown the ground beef and onion; be sure to drain it. Add the remaining ingredients and heat it until it’s bubbly. Serve it over cooked rice.