Thursday, July 12, 2012
Bacon Infused Garlic Cheese Burger
By: Desireé Johnson & Michelle Lindsey
1 lb. ground beef
6 strips bacon
¼ t. minced garlic
1 T. dried minced onion flakes
cheddar cheese (3 - 2" x 2" thick slices)
Directions:
Cut the strips bacon into ½" pieces and cook them until they are crispy, but not burned. In a bowl mix together the ground beef, cooked bacon, garlic and onion flakes together. Divide the ground beef in thirds. Form each third of ground beef in to extra big flat patties and place one of the slices of cheese in the center. Fold the edges of the beef up and over the cheese and re-form the patty around the cheese, being sure to seal in the cheese. Cook the patty in a skillet until it's cooked through. Serve in a hamburger bun with your favorite condiments, lettuce and pickles.
Servings:
Makes 3 thick hamburger patties.
Note:
For cooking this on a grill leave the cheese out of the patty and chop the bacon pieces up into finer smaller pieces so the patty holds together better.
Tuesday, July 10, 2012
Amazing Tuna Melts
By: Desireé Johnson
Tuna Mix Ingredients:
2 cans tuna in water, drained
1½ t. dried onion flakes
1½ t. dill weed
10 pickles, diced
½ celery stalk, diced
4 T. lite mayonnaise
1 t. mustard
Tuna Mix Directions:
Drain the tuna and put it in a bowl. Dice the pickles and celery. Add all of the ingredients it to the bowl of tuna mixing it together well.
Other Ingredients:
whole wheat bread
cheddar cheese, sliced
I Can't Believe It's Not Butter spray
Directions:
Butter one side of the bread slices. Spread the Tuna mix on a slice of buttered bread (buttered side out) and add a slice of cheese then place another piece of buttered bread on top (buttered side out). Fry it in a frying pan on medium-medium high heat till the bread is golden brown and the cheese is melted.
Tuna Mix Ingredients:
2 cans tuna in water, drained
1½ t. dried onion flakes
1½ t. dill weed
10 pickles, diced
½ celery stalk, diced
4 T. lite mayonnaise
1 t. mustard
Tuna Mix Directions:
Drain the tuna and put it in a bowl. Dice the pickles and celery. Add all of the ingredients it to the bowl of tuna mixing it together well.
Other Ingredients:
whole wheat bread
cheddar cheese, sliced
I Can't Believe It's Not Butter spray
Directions:
Butter one side of the bread slices. Spread the Tuna mix on a slice of buttered bread (buttered side out) and add a slice of cheese then place another piece of buttered bread on top (buttered side out). Fry it in a frying pan on medium-medium high heat till the bread is golden brown and the cheese is melted.
Monday, July 9, 2012
BBQ Pineapple Skewers
By: Desireé Johnson
fresh pineapple*
cinnamon & sugar
bamboo skewer sticks
Directions:
Prepare and heat your barbecue grill. Meanwhile, cut the pineapple into 1” cubes.* Put the pineapple onto the skewer stick. Season it to taste with the cinnamon & sugar. Place the skewers on and grill and cook them until they are heated through.
*Canned pineapple may be used instead.
fresh pineapple*
cinnamon & sugar
bamboo skewer sticks
Directions:
Prepare and heat your barbecue grill. Meanwhile, cut the pineapple into 1” cubes.* Put the pineapple onto the skewer stick. Season it to taste with the cinnamon & sugar. Place the skewers on and grill and cook them until they are heated through.
*Canned pineapple may be used instead.
Sunday, July 8, 2012
BBQ Garlic Chicken Skewers
chicken, skinless and boneless
green bell pepper
red onion
garlic seasoning
bamboo skewer sticks
Directions:
Prepare and heat your barbecue grill. Meanwhile, cut the chicken into 1" cubes. Cut the green bell pepper and the red onion into 1" squares (or as close as you can). Start putting the chicken, peppers and onions onto the skewer stick, being sure to have 1 pepper and 1 onion in between each piece of chicken, and have 1 pepper or onion at each end of the skewer. Season it to taste with the garlic seasoning. Lightly grease the rack of the barbecue grill then place the skewers on, and grill them until the chicken is cooked all of the way through.
Thursday, July 5, 2012
Swedish Meatballs
By: Jeannie Kuhn
Meatball Ingredients:
1 lb. ground beef
½ c. minced onions
1 T. snipped parsley
⅛ t. pepper
1 egg
½ lb. lean ground pork
¼ c. dry bread or cracker crumbs
2 t. salt
1 t. Worcestershire sauce
½ c. milk
Meatball Directions:
Mix all of the ingredient together thoroughly. Refrigerate the mixture for 2 hours. Once it’s chilled shape the mixture into balls. In a large skillet slowly brown the meatballs in hot oil. Once they are browned, remove them from the heat, but keep them warm while you make the sauce.
Sauce Ingredients:
¼ c. oil
1t. paprika
⅛ t. pepper
¼ c. flour
½ t. salt
2 cups water
¾ cup sour cream
Sauce Directions:
In a sauce pan blend the oil, paprika, pepper, flour and salt together and cook over low heat, stirring it until the mixture is smooth and bubbly. Remove the pan from the heat and stir in the water. Return the pan to the heat and heat it until it boils. Boil it for 1 minute, stirring it constantly. Reduce the heat and gradually stir in sour cream, mixing it until it’s smooth. Add the meatballs and heat through.
Servings:
Makes 6 - 8
Meatball Ingredients:
1 lb. ground beef
½ c. minced onions
1 T. snipped parsley
⅛ t. pepper
1 egg
½ lb. lean ground pork
¼ c. dry bread or cracker crumbs
2 t. salt
1 t. Worcestershire sauce
½ c. milk
Meatball Directions:
Mix all of the ingredient together thoroughly. Refrigerate the mixture for 2 hours. Once it’s chilled shape the mixture into balls. In a large skillet slowly brown the meatballs in hot oil. Once they are browned, remove them from the heat, but keep them warm while you make the sauce.
Sauce Ingredients:
¼ c. oil
1t. paprika
⅛ t. pepper
¼ c. flour
½ t. salt
2 cups water
¾ cup sour cream
Sauce Directions:
In a sauce pan blend the oil, paprika, pepper, flour and salt together and cook over low heat, stirring it until the mixture is smooth and bubbly. Remove the pan from the heat and stir in the water. Return the pan to the heat and heat it until it boils. Boil it for 1 minute, stirring it constantly. Reduce the heat and gradually stir in sour cream, mixing it until it’s smooth. Add the meatballs and heat through.
Servings:
Makes 6 - 8
Lisa’s Sweet and Sour Chicken
By: Lesa Stevens
¼ katsup
⅜ c. vinegar
3 T. soy sauce
¼ sugar
1 t. accent
1 T. corn starch
1 c. chicken broth + 1 chicken bullion cube
boneless-skinless chicken tenders
corn starch
eggs, beaten
Directions:
Make the sauce by combining the katsup, vinegar, soy sauce, sugar, accent, corn starch and chicken broth +1 bullion cube. Set the sauce aside. Roll the chicken tenders in corn starch then dip it in a beaten egg. Brown it in a frying pan with hot oil. Place the fried chicken tenders in a 9″ x 11″ baking pan. Use enough chicken to make a single layer. Then pour the sauce over the top of the chicken.
Bake at 350° for 1 hour.
Good served over rice.
¼ katsup
⅜ c. vinegar
3 T. soy sauce
¼ sugar
1 t. accent
1 T. corn starch
1 c. chicken broth + 1 chicken bullion cube
boneless-skinless chicken tenders
corn starch
eggs, beaten
Directions:
Make the sauce by combining the katsup, vinegar, soy sauce, sugar, accent, corn starch and chicken broth +1 bullion cube. Set the sauce aside. Roll the chicken tenders in corn starch then dip it in a beaten egg. Brown it in a frying pan with hot oil. Place the fried chicken tenders in a 9″ x 11″ baking pan. Use enough chicken to make a single layer. Then pour the sauce over the top of the chicken.
Bake at 350° for 1 hour.
Good served over rice.
Jessica’s Sweet and Sour Chicken
By: Jessica Ashton
¾ c. sugar
½ c. vinegar
½ t. garlic powdered
1 T. soy sauce
4 T. ketchup
4 - 8 chicken breast, boned and skinned
corn starch
1 egg, beaten
oil
Directions:
To make the sauce, mix together the sugar, vinegar, garlic powder, soy sauce and ketchup, then set it aside. Dip the chicken breast into the egg, then roll in corn starch. In a small amount of oil, fry the chicken until it’s browned. Place the chicken in shallow baking pan and pour the sauce over the top.
Bake at 325° for 1 hour, uncovered, turning the chicken every 15 minutes.
¾ c. sugar
½ c. vinegar
½ t. garlic powdered
1 T. soy sauce
4 T. ketchup
4 - 8 chicken breast, boned and skinned
corn starch
1 egg, beaten
oil
Directions:
To make the sauce, mix together the sugar, vinegar, garlic powder, soy sauce and ketchup, then set it aside. Dip the chicken breast into the egg, then roll in corn starch. In a small amount of oil, fry the chicken until it’s browned. Place the chicken in shallow baking pan and pour the sauce over the top.
Bake at 325° for 1 hour, uncovered, turning the chicken every 15 minutes.
Swiss Steak
By: Don Bryson
From: Nancy Davis
2 lb. top round steak
1 T. oil
1 T. pepper
1 t. onion powdered
1 c. water
5 cans condensed tomato soup
Directions:
Cut the steak into 2″ squares. Coat the bottom of a large sauce pan with the oil. Season the stake with ½ T. of the pepper and ½ t. of the onion powdered and brown it well. Add the water to release the drippings, then add the soup and the remaining seasonings. Bring it to boil, then reduce the heat and simmer it for 2 - 3 hours. Serve over mashed potatoes.
From: Nancy Davis
2 lb. top round steak
1 T. oil
1 T. pepper
1 t. onion powdered
1 c. water
5 cans condensed tomato soup
Directions:
Cut the steak into 2″ squares. Coat the bottom of a large sauce pan with the oil. Season the stake with ½ T. of the pepper and ½ t. of the onion powdered and brown it well. Add the water to release the drippings, then add the soup and the remaining seasonings. Bring it to boil, then reduce the heat and simmer it for 2 - 3 hours. Serve over mashed potatoes.
Tuesday, July 3, 2012
Ashton Apple Pie
By: Mom Ashton
From: Jessica Ashton
Crust Ingredients:
½ c. shortening
2 T. water, boiling
1 T. milk
1 ⅛ c flour
½ t. salt
Crust Directions:
Whip together the shortening, water and milk with a fork. Add the flour and salt and mix it with a fork; it will probably be a little wet. Immediately roll the dough out with enough flour to hold it together and not be sticky, but not so much that it gets dry. Put the dough into a pie pan, fitting it down into corners and make a fluted edge.
Brown Sugar Topping Ingredients:
½ c. butter, firm
½ c. brown sugar
1 c. flour
Brown Sugar Topping Directions:
Cut the butter, sugar and flour together with a pastry blender so it’s “mealy” or about pea size crumbs. Set it aside.
Apple Filling Ingredients:
6 medium Granny Smith apples
¾ c. sugar
2 T. flour
1 t. cinnamon
Apple Filling Directions:
Peel and thinly slice the apples. Mix the sugar, flour and cinnamon together. Gently mix the apples with the sugar mixture.
Final Directions:
Immediately put the apple filling mixture into the pie shell then sprinkle the brown sugar topping mixture over the top.
Bake at 425° for 1 hour, or until pie start to bubble.
Note:
To keep the topping from burning, make strips of aluminum foil about 2" wide and cover the edges of the pie crust. Lay a piece of foil over the top of the pie then put it into the oven and bake it for 1 hour. Remove the foil and bake it for a few extra minutes until the crust is browned on top and the syrup is bubbling up through the apples.
From: Jessica Ashton
Crust Ingredients:
½ c. shortening
2 T. water, boiling
1 T. milk
1 ⅛ c flour
½ t. salt
Crust Directions:
Whip together the shortening, water and milk with a fork. Add the flour and salt and mix it with a fork; it will probably be a little wet. Immediately roll the dough out with enough flour to hold it together and not be sticky, but not so much that it gets dry. Put the dough into a pie pan, fitting it down into corners and make a fluted edge.
Brown Sugar Topping Ingredients:
½ c. butter, firm
½ c. brown sugar
1 c. flour
Brown Sugar Topping Directions:
Cut the butter, sugar and flour together with a pastry blender so it’s “mealy” or about pea size crumbs. Set it aside.
Apple Filling Ingredients:
6 medium Granny Smith apples
¾ c. sugar
2 T. flour
1 t. cinnamon
Apple Filling Directions:
Peel and thinly slice the apples. Mix the sugar, flour and cinnamon together. Gently mix the apples with the sugar mixture.
Final Directions:
Immediately put the apple filling mixture into the pie shell then sprinkle the brown sugar topping mixture over the top.
Bake at 425° for 1 hour, or until pie start to bubble.
Note:
To keep the topping from burning, make strips of aluminum foil about 2" wide and cover the edges of the pie crust. Lay a piece of foil over the top of the pie then put it into the oven and bake it for 1 hour. Remove the foil and bake it for a few extra minutes until the crust is browned on top and the syrup is bubbling up through the apples.
German Chocolate Pie
By: Karleen Stevens
1 (9" or 10") baked pie shell
1 lg. & 1 sm. pkg. milk chocolate pudding
1 batch German chocolate cake frosting
1 (8 oz.) pkg. cream cheese, softened
cool whip
Directions:
Have your pie shell baked and ready. Cook the pudding according to directions on the package and set it aside to cool. Spread the German chocolate cake frosting on the bottom and sides of the baked pie shell. Mix the cream cheese and the pudding together until it’s smooth. Pour it over the frosting lined crust. Cover the pudding with plastic wrap so it won’t form a “scum” across the top. Refrigerate the pie for 3 - 4 hours. When ready to serve, cover the top with cool whip.
Note:
You may also sprinkling chopped pecans or shredded chocolate on top of the cool whip.
1 (9" or 10") baked pie shell
1 lg. & 1 sm. pkg. milk chocolate pudding
1 batch German chocolate cake frosting
1 (8 oz.) pkg. cream cheese, softened
cool whip
Directions:
Have your pie shell baked and ready. Cook the pudding according to directions on the package and set it aside to cool. Spread the German chocolate cake frosting on the bottom and sides of the baked pie shell. Mix the cream cheese and the pudding together until it’s smooth. Pour it over the frosting lined crust. Cover the pudding with plastic wrap so it won’t form a “scum” across the top. Refrigerate the pie for 3 - 4 hours. When ready to serve, cover the top with cool whip.
Note:
You may also sprinkling chopped pecans or shredded chocolate on top of the cool whip.
Perfect Meringue, for Topping Pies
By: Karleen Stevens
Ingredients for a 9″ Pie:
2 egg whites
¼ t. cream of tartar
½ t. salt
¼ t. vanilla
¼ c. sugar
Directions:
Have the egg whites at room temperature to obtain the greatest volume. Place them in a medium sized bowl and add the cream of tartar, salt and vanilla. Beat it with an electric or a hand mixer at medium speed, until the entire mixture is frothy but not stiff. Add the sugar a little at a time, beating it well after each addition. Do not under beat. Beat it until the sugar is dissolved, to help prevent beading (those brown syrup drops on top). To test it, rub some of the meringue between your fingers to see if it’s still grainy. Continue to beat it until it’s stiff and pointed peaks form when you lift the beaters.
Ingredients for a 9″ Pie:
2 egg whites
¼ t. cream of tartar
½ t. salt
¼ t. vanilla
¼ c. sugar
Directions:
Have the egg whites at room temperature to obtain the greatest volume. Place them in a medium sized bowl and add the cream of tartar, salt and vanilla. Beat it with an electric or a hand mixer at medium speed, until the entire mixture is frothy but not stiff. Add the sugar a little at a time, beating it well after each addition. Do not under beat. Beat it until the sugar is dissolved, to help prevent beading (those brown syrup drops on top). To test it, rub some of the meringue between your fingers to see if it’s still grainy. Continue to beat it until it’s stiff and pointed peaks form when you lift the beaters.
Mississippi Mud Pie
By: Shelley Stevens
1 baked 9” pie shell
½ c. butter
1 c. powdered sugar
1 t. vanilla
1 (6 oz.) pkg. semi-sweet chocolate chips
3 eggs *
whipped cream
almonds, toasted
Directions:
Have the pie shell baked and ready. Whip the butter, powdered sugar, and vanilla together. Melt the chocolate chips and add them to the butter sugar mixture. Then add the eggs one at the time beating it well, then pour it into the baked pie shell. Freeze it for 6 - 8 hours. Garnish it with whipped cream and toasted almonds. Store in the refrigerator.
*Use egg beaters if you are timid to use raw eggs. Only use the recommended amount. If you use too much egg beaters and the pie filling won’t hold up.
1 baked 9” pie shell
½ c. butter
1 c. powdered sugar
1 t. vanilla
1 (6 oz.) pkg. semi-sweet chocolate chips
3 eggs *
whipped cream
almonds, toasted
Directions:
Have the pie shell baked and ready. Whip the butter, powdered sugar, and vanilla together. Melt the chocolate chips and add them to the butter sugar mixture. Then add the eggs one at the time beating it well, then pour it into the baked pie shell. Freeze it for 6 - 8 hours. Garnish it with whipped cream and toasted almonds. Store in the refrigerator.
*Use egg beaters if you are timid to use raw eggs. Only use the recommended amount. If you use too much egg beaters and the pie filling won’t hold up.
Oreo Fudge Pie
By: Nancy Davis
1 qt. vanilla ice cream, softened
1 oreo pie crust
½ c. chocolate fudge sauce
cool whip
mini oreors
Directions:
Spread the ice cream in the oreo pie crust then top it with the chocolate fudge sauce. Freeze it until it’s firm; it takes about 6 hours. To serve, garnish it with cool whip and mini oreos.
1 qt. vanilla ice cream, softened
1 oreo pie crust
½ c. chocolate fudge sauce
cool whip
mini oreors
Directions:
Spread the ice cream in the oreo pie crust then top it with the chocolate fudge sauce. Freeze it until it’s firm; it takes about 6 hours. To serve, garnish it with cool whip and mini oreos.
Pistachio-Pineapple Pie
By: Ann Stevens
¼ c. butter, melted
2 c. coconut flakes
1½ c. milk
1 envelope dream whip whipped topping
1 sm. pkg. pistachio instant pudding
1 (8¼ oz.) can crushed pineapple, drained
toasted coconut
Directions:
Combine the butter and coconut. Press the mixture it into a 9" pie pan.
Bake at 300° for 20 minutes, or until golden. Then cool it.
Blend the milk, whipped topping mix and pudding mix in a mixer bowl. Gradually increase the beating speed and beat it on high until it’s thick. Fold in the pineapple. Spoon it into the coconut pie crust. Chill it for 3 hours. Garnish with toasted coconut.
¼ c. butter, melted
2 c. coconut flakes
1½ c. milk
1 envelope dream whip whipped topping
1 sm. pkg. pistachio instant pudding
1 (8¼ oz.) can crushed pineapple, drained
toasted coconut
Directions:
Combine the butter and coconut. Press the mixture it into a 9" pie pan.
Bake at 300° for 20 minutes, or until golden. Then cool it.
Blend the milk, whipped topping mix and pudding mix in a mixer bowl. Gradually increase the beating speed and beat it on high until it’s thick. Fold in the pineapple. Spoon it into the coconut pie crust. Chill it for 3 hours. Garnish with toasted coconut.
Broccoli Tortellini Salad
By: Jeannie Kuhn
1 (7 oz.) pkg. cheese tortellini
1 (6 oz.) jar marinated artichoke hearts (do not draine)
1 c. broccoli flowers
¼ t. dried basil
2 green onions, diced
½ c. fresh parsley, finely chopped
½ c. prepared Italian dressing
½ t. garlic powder
5 - 6 cherry tomatoes
ripe olives, sliced
parmesan cheese, grated
Directions:
Cook the tortellini to your desired “doneness.” Drain and rinse it with cold water. In a large bowl, combine all of the ingredients together, except for the cherry tomatoes, olives and parmesan cheese. Cover and refrigerate for 4 - 6 hours to the blend all of the flavors together. Just before serving, lightly mix in the cherry tomatoes. Garnish it with the olives and parmesan cheese.
Note:
To make this dish a day ahead omit the broccoli, tomatoes, olives and parmesan cheese then cover and refrigerate. Just before serving, mix in the broccoli and tomatoes. Garnish it with olives and parmesan cheese.
1 (7 oz.) pkg. cheese tortellini
1 (6 oz.) jar marinated artichoke hearts (do not draine)
1 c. broccoli flowers
¼ t. dried basil
2 green onions, diced
½ c. fresh parsley, finely chopped
½ c. prepared Italian dressing
½ t. garlic powder
5 - 6 cherry tomatoes
ripe olives, sliced
parmesan cheese, grated
Directions:
Cook the tortellini to your desired “doneness.” Drain and rinse it with cold water. In a large bowl, combine all of the ingredients together, except for the cherry tomatoes, olives and parmesan cheese. Cover and refrigerate for 4 - 6 hours to the blend all of the flavors together. Just before serving, lightly mix in the cherry tomatoes. Garnish it with the olives and parmesan cheese.
Note:
To make this dish a day ahead omit the broccoli, tomatoes, olives and parmesan cheese then cover and refrigerate. Just before serving, mix in the broccoli and tomatoes. Garnish it with olives and parmesan cheese.
Cauliflower Polonaise
By: Ann Stevens
1 med. head of cauliflower
¾ t. salt
water
1 hard boiled egg, chopped
2 T. butter
½ c. bread crumbs
1 T. parsley, chopped
1 T. lemon juice
Directions:
In a 5 quart saucepan, break the cauliflower into pieces and heat it with ½ t. of the salt and enough water to cover the cauliflower. Bring it to a boil and reduce the heat; cover and simmer it for 10 - 15 minutes. Drain and place the cauliflower in a serving dish. Meanwhile boil the egg. Once the egg is done chop it up and set it aside. In a 1 quart saucepan melt the butter and stir in the bread crumbs. Cook it, tossing it lightly until the crumbs are golden brown then remove it from the heat. Stir in the egg, parsley, lemon juice and ¼ t. of the remaining salt. Sprinkle the mixture over the cauliflower and serve.
1 med. head of cauliflower
¾ t. salt
water
1 hard boiled egg, chopped
2 T. butter
½ c. bread crumbs
1 T. parsley, chopped
1 T. lemon juice
Directions:
In a 5 quart saucepan, break the cauliflower into pieces and heat it with ½ t. of the salt and enough water to cover the cauliflower. Bring it to a boil and reduce the heat; cover and simmer it for 10 - 15 minutes. Drain and place the cauliflower in a serving dish. Meanwhile boil the egg. Once the egg is done chop it up and set it aside. In a 1 quart saucepan melt the butter and stir in the bread crumbs. Cook it, tossing it lightly until the crumbs are golden brown then remove it from the heat. Stir in the egg, parsley, lemon juice and ¼ t. of the remaining salt. Sprinkle the mixture over the cauliflower and serve.
Cheddar-Macaroni Salad
By: Nancy Davis
3 c. shell macaroni
2 c. cheddar cheese, cubed
1 c. celery, chopped
½ c. green pepper, chopped
¼ c. onion, chopped
1 c. sour cream
1 c. mayonnaise
¼ c. milk
½ c. pickle relish
4 t. vinegar
1½ t. mustard
¾ t. salt
Directions:
In a large kettle cook the macaroni until it’s tender, then drain it. Cool it to room temperature. Toss in the cheese, celery, green peppers and onions. In a separate bowl combine the sour cream, mayonnaise and milk, then stir in the relish, vinegar, mustard and salt. Toss it in with the macaroni mixture. Cover and chill it for several hours.
Servings:
Makes 12
3 c. shell macaroni
2 c. cheddar cheese, cubed
1 c. celery, chopped
½ c. green pepper, chopped
¼ c. onion, chopped
1 c. sour cream
1 c. mayonnaise
¼ c. milk
½ c. pickle relish
4 t. vinegar
1½ t. mustard
¾ t. salt
Directions:
In a large kettle cook the macaroni until it’s tender, then drain it. Cool it to room temperature. Toss in the cheese, celery, green peppers and onions. In a separate bowl combine the sour cream, mayonnaise and milk, then stir in the relish, vinegar, mustard and salt. Toss it in with the macaroni mixture. Cover and chill it for several hours.
Servings:
Makes 12
Karleen’s Chicken Salad
By: Karleen Stevens
1 head cabbage, chopped
4 green onions
2 pkg. ramen noodles
4 c. chicken breasts, boneless and skinless
1 c. salad oil
4 T. sugar
1 t. pepper
2 t. salt
2 t. accent
6 T. oriental rice vinegar
slivered almonds
Directions:
Cook the chicken and then dice it. Set it aside to cool. Mix the cabbage, noodles, onions, and chicken together. In a separate bowl make the dressing by mixing together the salad oil, sugar, pepper, salt, accent and oriental rice vinegar. Pour the dressing over the cabbage mixture. Let it stand for 24 hours. Top with slivered almonds and serve.
1 head cabbage, chopped
4 green onions
2 pkg. ramen noodles
4 c. chicken breasts, boneless and skinless
1 c. salad oil
4 T. sugar
1 t. pepper
2 t. salt
2 t. accent
6 T. oriental rice vinegar
slivered almonds
Directions:
Cook the chicken and then dice it. Set it aside to cool. Mix the cabbage, noodles, onions, and chicken together. In a separate bowl make the dressing by mixing together the salad oil, sugar, pepper, salt, accent and oriental rice vinegar. Pour the dressing over the cabbage mixture. Let it stand for 24 hours. Top with slivered almonds and serve.
Jeannie’s Chicken Salad Wrap
By: Jeannie Kuhn
4 c. chicken breasts, boneless and skinless
1½ c. celery, diced
2 c. mandarin oranges
2 c. pineapple, drained
½ c. coconut
1¼ c. mayonnaise
3 T. pickle relish
1 t. curry
2 bananas, cubed
½ c. peanuts
lettuce, chopped
Directions:
Cook the chicken and then dice it. Set it aside to cool. Mix all of the ingredients together except for the bananas, peanuts and lettuce. Add the bananas and peanuts. Serve on lettuce leaves.
4 c. chicken breasts, boneless and skinless
1½ c. celery, diced
2 c. mandarin oranges
2 c. pineapple, drained
½ c. coconut
1¼ c. mayonnaise
3 T. pickle relish
1 t. curry
2 bananas, cubed
½ c. peanuts
lettuce, chopped
Directions:
Cook the chicken and then dice it. Set it aside to cool. Mix all of the ingredients together except for the bananas, peanuts and lettuce. Add the bananas and peanuts. Serve on lettuce leaves.
Melanie’s Chicken Salad Sandwich
By: Melanie King
3 c. chicken, cooked and diced
3 eggs, hard boiled
1½ c. celery, chopped
1 t. salt
3 pickles, chopped
mayonnaise
Directions:
Cook the chicken, then dice it. Set it aside to cool. Boil the eggs. Once the eggs are done, peal and quarter them. Combine the chicken, hard boiled eggs, celery, salt, and pickles. Moisten with mayonnaise to desired “wetness” then chill. Spoon onto rolls and serve.
3 c. chicken, cooked and diced
3 eggs, hard boiled
1½ c. celery, chopped
1 t. salt
3 pickles, chopped
mayonnaise
Directions:
Cook the chicken, then dice it. Set it aside to cool. Boil the eggs. Once the eggs are done, peal and quarter them. Combine the chicken, hard boiled eggs, celery, salt, and pickles. Moisten with mayonnaise to desired “wetness” then chill. Spoon onto rolls and serve.
Carol’s Chicken Salad
By: Carol Burton Horn
From: Lesa Stevens
½ lb. chicken
2 T. soy sauce
2 T. water
1½ t. sugar
2 oz. rice sticks
oil, hot
1 head of lettuce
2 - 4 green onions, chopped
4 T. almonds, chopped
2 T. toasted sesame seeds
2 T. sugar
½ t. salt
dash of pepper
2 T. vinegar
¼ c. oil
Directions:
Cook and chop the chicken. Then marinate it for 1 hour in the soy sauce, water and sugar. Drop the rice sticks in hot oil and pull them out after a few seconds. Cut or tear the lettuce, then add the chopped green onions and almonds. To make the dressing, in a separate bowl, combine the sesame seeds, sugar, salt, dash of pepper, vinegar and oil then refrigerate. When ready to serve pour the dressing over lettuce.
From: Lesa Stevens
½ lb. chicken
2 T. soy sauce
2 T. water
1½ t. sugar
2 oz. rice sticks
oil, hot
1 head of lettuce
2 - 4 green onions, chopped
4 T. almonds, chopped
2 T. toasted sesame seeds
2 T. sugar
½ t. salt
dash of pepper
2 T. vinegar
¼ c. oil
Directions:
Cook and chop the chicken. Then marinate it for 1 hour in the soy sauce, water and sugar. Drop the rice sticks in hot oil and pull them out after a few seconds. Cut or tear the lettuce, then add the chopped green onions and almonds. To make the dressing, in a separate bowl, combine the sesame seeds, sugar, salt, dash of pepper, vinegar and oil then refrigerate. When ready to serve pour the dressing over lettuce.
5-Way Crab Salad
By: Nancy Davis
3 eggs, hard boiled
1 (8 oz.) can imitation crab meat
½ c. celery, sliced
¼ c. green onions, Chopped
¼ c. olives, sliced
1 tomato, cubed
½ c. mayonnaise
½ t. mustard
1 t. season salt
salt
pepper
Directions:
Boil then chop the eggs. Combine all of the ingredients together. Serve on crackers.
3 eggs, hard boiled
1 (8 oz.) can imitation crab meat
½ c. celery, sliced
¼ c. green onions, Chopped
¼ c. olives, sliced
1 tomato, cubed
½ c. mayonnaise
½ t. mustard
1 t. season salt
salt
pepper
Directions:
Boil then chop the eggs. Combine all of the ingredients together. Serve on crackers.
Layered Salad
By: Linnea Stevens
1 head of lettuce, broken
1 regular onion or 1 bunch green onions, diced
3 stalks celery, sliced
1 green bell pepper, diced
1 sm. pkg. peas
1 can water chestnuts, sliced
2 c. mayonnaise
parmesan cheese
bacon, cooked and chopped or bacon bits
3 eggs, hard boiled
Directions:
In a bowl, layer the ingredients, one on top of the other, in the order listed above. Sprinkle the top heavily with the parmesan cheese. Just before serving sprinkle the top with chopped cooked bacon or bacon bits and chopped hard boiled eggs.
1 head of lettuce, broken
1 regular onion or 1 bunch green onions, diced
3 stalks celery, sliced
1 green bell pepper, diced
1 sm. pkg. peas
1 can water chestnuts, sliced
2 c. mayonnaise
parmesan cheese
bacon, cooked and chopped or bacon bits
3 eggs, hard boiled
Directions:
In a bowl, layer the ingredients, one on top of the other, in the order listed above. Sprinkle the top heavily with the parmesan cheese. Just before serving sprinkle the top with chopped cooked bacon or bacon bits and chopped hard boiled eggs.
Lemon Fruit Salad
By: Shelley Stevens
1 (4 oz.) jell-O lemon pudding and pie filling
1 c. whipping cream
3 bananas, sliced
1 apple, peeled and chopped
1 can mandarin oranges, drained
1 can peaches, drained and chopped
1 can pears, drained and chopped
Optional fruit to add:
strawberries
green or red seedless grapes
pineapple tidbits, drained
Directions:
Prepare the jell-O lemon pudding and pie filling as directed on the package for making a pie. Let it cool completely. Whip the whipping cream until it’s stiff. Fold it into the cooled lemon pie filling. Then add the bananas, apples, mandarin oranges, peaches and pears.
1 (4 oz.) jell-O lemon pudding and pie filling
1 c. whipping cream
3 bananas, sliced
1 apple, peeled and chopped
1 can mandarin oranges, drained
1 can peaches, drained and chopped
1 can pears, drained and chopped
Optional fruit to add:
strawberries
green or red seedless grapes
pineapple tidbits, drained
Directions:
Prepare the jell-O lemon pudding and pie filling as directed on the package for making a pie. Let it cool completely. Whip the whipping cream until it’s stiff. Fold it into the cooled lemon pie filling. Then add the bananas, apples, mandarin oranges, peaches and pears.
Mandarin Orange Salad
By: Lesa Stevens
fancy green salad mix
mandarin oranges
strawberries
blue cheese
walnuts
poppy seed dressing
Directions:
Toss all ingredients together.
fancy green salad mix
mandarin oranges
strawberries
blue cheese
walnuts
poppy seed dressing
Directions:
Toss all ingredients together.
Oriental Salad
By: Diane Stevens
Salad Ingredients:
1 head cabbage, chopped
4 green onions, chopped
1 can water chestnuts, sliced
1 pkg. ramen noodles, broken
8 oz. almonds, sliced and toasted
Dressing Ingredients:
1 pkg. ramen seasoning
1 t. salt
3 T. sugar
2 T. sesame seed, toasted
½ c. oil
3 T. rice vinegar
dash pepper
Directions:
In a bowl, mix all the salad ingredients together. In a separate bowl mix all the dressing ingredients together. To serve, pour the dressing over the salad mixture.
Salad Ingredients:
1 head cabbage, chopped
4 green onions, chopped
1 can water chestnuts, sliced
1 pkg. ramen noodles, broken
8 oz. almonds, sliced and toasted
Dressing Ingredients:
1 pkg. ramen seasoning
1 t. salt
3 T. sugar
2 T. sesame seed, toasted
½ c. oil
3 T. rice vinegar
dash pepper
Directions:
In a bowl, mix all the salad ingredients together. In a separate bowl mix all the dressing ingredients together. To serve, pour the dressing over the salad mixture.
Sour Cream Potato Salad
By: Jeannie Kuhn
7 med. potatoes, cooked in jackets (peeled and cubed it’s 6 cups)
⅓ c. Italian salad dressing
¾ c. celery, diced
¾ c. green onions, sliced
4 eggs, hard boiled
1 c. mayonnaise or salad dressing
½ c. sour cream
1½ t. mustard
½ c. pickle relish or chopped pickles
salt
celery seeds
Directions:
Clean, peal and cube the potatoes then boil them in water. When the potatoes are done, drain them and put them into a large bowl. Pour the Italian dressing over them and chill it for 2 hours. Once it’s chilled, add the celery and onions. Boil the eggs. Once the eggs are boiled separate the egg whites from the yolks; save the yolks. Chop the egg whites and add them to the potato mixture. In a separate bowl, mix the egg yolks, mayonnaise, sour cream, mustard and pickle relish together then fold into the potato mixture. Add salt and celery seeds to taste. Chill it for 2 hours.
Servings:
Makes 8
7 med. potatoes, cooked in jackets (peeled and cubed it’s 6 cups)
⅓ c. Italian salad dressing
¾ c. celery, diced
¾ c. green onions, sliced
4 eggs, hard boiled
1 c. mayonnaise or salad dressing
½ c. sour cream
1½ t. mustard
½ c. pickle relish or chopped pickles
salt
celery seeds
Directions:
Clean, peal and cube the potatoes then boil them in water. When the potatoes are done, drain them and put them into a large bowl. Pour the Italian dressing over them and chill it for 2 hours. Once it’s chilled, add the celery and onions. Boil the eggs. Once the eggs are boiled separate the egg whites from the yolks; save the yolks. Chop the egg whites and add them to the potato mixture. In a separate bowl, mix the egg yolks, mayonnaise, sour cream, mustard and pickle relish together then fold into the potato mixture. Add salt and celery seeds to taste. Chill it for 2 hours.
Servings:
Makes 8
Monday, July 2, 2012
Potato Tips...
Here are some great tips for potatoes:
- Don't store potatoes in the fridge. It will turn the starches into sugars. They also won't "fluff up" the same. It also make the white insides darken.
- Store potatoes in a dark, cool (40°-50°) place with some ventilation.
- When "eyes" sprout, they can be broken off and the potato can still be used. Or, you could cut a square 1-1/2″ around the sprout or "eye" and plant it 6″ deep and to grow your own potatoes.
- Soft wrinkly potatoes can be eaten, if they aren't spoiled. The flavor and texture aren't the same though.
- Don't wash your potatoes before storing them; it will quicken their spoilage rate.
Chicken Salad Focaccia Sandwiches
By: Ann Stevens
Focaccia Bread Ingredients:
1 (10 oz.) can Pillsbury refrigerated ready pizza crust
2 garlic cloves, minced
2 - 3 T. olive oil
½ - 1½ t. coarse salt
1 ½ t. dried rosemary leaves
Salad Ingredients:
1 (10 oz.) can chunk white chicken in water, drained
½ c. celery, chopped
2 green onions, chopped
½ t. prepared mustard
dash onion powder
½ c. light mayonnaise
1 t. dried tarragon leaves
dash garlic powder
Directions:
Unroll the dough onto an ungreased cookie sheet to form a 10" x 12" rectangle. Starting with the short end, fold the dough in half and press it lightly. In a small bowl, combine the minced garlic and olive oil; mix it well. Spread it over the dough then sprinkle the some salt and rosemary over the top.
Bake at 350° for 20 - 25 minutes, or until the edges are golden brown.
Meanwhile, in a medium sized bowl, combine all of the salad ingredients and mix it well. Refrigerate the mixture for 15 minutes.
To serve, cut the warm focaccia bread into 4 pieces. Slice each piece in half, to form 2 layers. Spoon and spread the salad mixture between the 2 layers of bread.
Servings:
Makes 4 sandwiches.
Focaccia Bread Ingredients:
1 (10 oz.) can Pillsbury refrigerated ready pizza crust
2 garlic cloves, minced
2 - 3 T. olive oil
½ - 1½ t. coarse salt
1 ½ t. dried rosemary leaves
Salad Ingredients:
1 (10 oz.) can chunk white chicken in water, drained
½ c. celery, chopped
2 green onions, chopped
½ t. prepared mustard
dash onion powder
½ c. light mayonnaise
1 t. dried tarragon leaves
dash garlic powder
Directions:
Unroll the dough onto an ungreased cookie sheet to form a 10" x 12" rectangle. Starting with the short end, fold the dough in half and press it lightly. In a small bowl, combine the minced garlic and olive oil; mix it well. Spread it over the dough then sprinkle the some salt and rosemary over the top.
Bake at 350° for 20 - 25 minutes, or until the edges are golden brown.
Meanwhile, in a medium sized bowl, combine all of the salad ingredients and mix it well. Refrigerate the mixture for 15 minutes.
To serve, cut the warm focaccia bread into 4 pieces. Slice each piece in half, to form 2 layers. Spoon and spread the salad mixture between the 2 layers of bread.
Servings:
Makes 4 sandwiches.
Pepper Steak Sandwiches
By: Jeannie Kuhn
1 lb. ground beef
1 onion chopped
1 green pepper, sliced
salt
pepper
mozzarella cheese
Directions:
Brown the ground beef with the onions and green peppers. Salt and pepper the meat generously. Once the meat is browned topi t with the desired amount of mozzarella cheese. Cover with a lid and melt the cheese. Serve on hoagie buns.
1 lb. ground beef
1 onion chopped
1 green pepper, sliced
salt
pepper
mozzarella cheese
Directions:
Brown the ground beef with the onions and green peppers. Salt and pepper the meat generously. Once the meat is browned topi t with the desired amount of mozzarella cheese. Cover with a lid and melt the cheese. Serve on hoagie buns.
Reuben Sandwiches
By: Jeannie Kuhn
⅓ c. mayonnaise or salad dressing
1 T. chili sauce
½ lb. corn beef, cooked and sliced
1 can (1 lb.) drained sauerkraut
½ lb. sliced Swiss cheese
12 slices rye bread
Directions:
Mix the mayonnaise and chili sauce together; spread it on 6 slices of the bread. Arrange the corn beef, sauerkraut and cheese on top of the 6 slices of bread. Top with the remaining 6 slices of bread.
Note:
For a change, butter both sides of the sandwich and grill it.
Servings:
Makes 6
⅓ c. mayonnaise or salad dressing
1 T. chili sauce
½ lb. corn beef, cooked and sliced
1 can (1 lb.) drained sauerkraut
½ lb. sliced Swiss cheese
12 slices rye bread
Directions:
Mix the mayonnaise and chili sauce together; spread it on 6 slices of the bread. Arrange the corn beef, sauerkraut and cheese on top of the 6 slices of bread. Top with the remaining 6 slices of bread.
Note:
For a change, butter both sides of the sandwich and grill it.
Servings:
Makes 6
Pickle Relish (for canning)
By: Nancy Davis
4 c. cucumber, chopped and unpeeled
1 c. green pepper, chopped
½ c. red pepper, chopped
3 c. onion, chopped
3 c. celery, finely chopped
¼ c. salt
3½ c. sugar
2 c. white vinegar
1 T. celery seeds
1 T. mustard seeds
Directions:
Combine all of the vegetables in a large bowl. Sprinkle them with some salt then cover them with cold water. Let it stand for 4 hours. Drain the vegetables, thoroughly pressing out all of the excess liquid. In a pan combine the sugar, vinegar, celery seeds and mustard seeds. Bring it to a boil, stirring it until the sugar is dissolved. Stir in the drained vegetables and simmer it for 10 minutes. Pack the mixture into jars, ½" from top. Screw the lids on firmly and process in a boiling water bath for 10 minutes.
Servings:
Makes 5 - 6 pints
4 c. cucumber, chopped and unpeeled
1 c. green pepper, chopped
½ c. red pepper, chopped
3 c. onion, chopped
3 c. celery, finely chopped
¼ c. salt
3½ c. sugar
2 c. white vinegar
1 T. celery seeds
1 T. mustard seeds
Directions:
Combine all of the vegetables in a large bowl. Sprinkle them with some salt then cover them with cold water. Let it stand for 4 hours. Drain the vegetables, thoroughly pressing out all of the excess liquid. In a pan combine the sugar, vinegar, celery seeds and mustard seeds. Bring it to a boil, stirring it until the sugar is dissolved. Stir in the drained vegetables and simmer it for 10 minutes. Pack the mixture into jars, ½" from top. Screw the lids on firmly and process in a boiling water bath for 10 minutes.
Servings:
Makes 5 - 6 pints
Barbecue Sauce
By: Karleen Stevens
2 c. katsup
¼ c. molasses
1 med. onion, chopped fine
1 T. soy sauce
½ t. prepared mustard
1 c. brown sugar
2 cloves garlic
½ t. dry basil
1 T. Worcestershire sauce
dash of oregano
Directions:
Mix all of the ingredients together. Use as any other barbecue sauce.
2 c. katsup
¼ c. molasses
1 med. onion, chopped fine
1 T. soy sauce
½ t. prepared mustard
1 c. brown sugar
2 cloves garlic
½ t. dry basil
1 T. Worcestershire sauce
dash of oregano
Directions:
Mix all of the ingredients together. Use as any other barbecue sauce.
Barbecue Sauce for Chicken
(Linford Family Recipe)
By: Lesa Stevens
1 sm. can tomato sauce
1 sm. can tomato paste
⅓ c. onion, chopped
¼ c. cider vinegar
1 T. Worcestershire sauce
1 t. salt
½ t. pepper
½ t. dry mustard
1 clove garlic, chopped
½ t. chili powder
½ t. tobacco sauce
½ t. accent
½ t. celery salt
Directions:
Mix all of the ingredients together well and bring it to a boil. Reduce the heat and simmer it for 20 minutes.
By: Lesa Stevens
1 sm. can tomato sauce
1 sm. can tomato paste
⅓ c. onion, chopped
¼ c. cider vinegar
1 T. Worcestershire sauce
1 t. salt
½ t. pepper
½ t. dry mustard
1 clove garlic, chopped
½ t. chili powder
½ t. tobacco sauce
½ t. accent
½ t. celery salt
Directions:
Mix all of the ingredients together well and bring it to a boil. Reduce the heat and simmer it for 20 minutes.
Great Marinade for Chicken
By: Jessica Ashton
1 T. cooking oil
2 T. lemon juice
¼ c. soy sauce
¼ c. brown sugar
½ t. ginger
1 clove of garlic
Directions:
Mix all of the ingredients together. Soak the chicken in it for 2 - 3 hours.
1 T. cooking oil
2 T. lemon juice
¼ c. soy sauce
¼ c. brown sugar
½ t. ginger
1 clove of garlic
Directions:
Mix all of the ingredients together. Soak the chicken in it for 2 - 3 hours.
Hot Fudge
By: Lesa Stevens
1 (6 oz.) pkg. chocolate chips
2 T. butter
1 (14 oz.) can Eagle brand sweetened condensed milk
dash of salt
1 t. vanilla
Directions:
In a sauce pan melt all of the ingredients together, except for the vanilla, over medium heat for 3 - 5 minutes. Then stir the vanilla.
1 (6 oz.) pkg. chocolate chips
2 T. butter
1 (14 oz.) can Eagle brand sweetened condensed milk
dash of salt
1 t. vanilla
Directions:
In a sauce pan melt all of the ingredients together, except for the vanilla, over medium heat for 3 - 5 minutes. Then stir the vanilla.
Marinade With A Twist
By: Jessica Ashton
¼ c. dry cherry
¼ c. soy sauce
1 T. minced fresh ginger
2 cloves garlic, peeled and pressed
2 T. sugar
Directions:
In a 1 gallon or larger heavy plastic food bag, mix cherry, soy sauce, sugar, ginger and garlic together.
To Maranade Meats:
Use 2½ - 3 lbs. of 1″ thick pieces of meat with the fat trimmed off. Use meats such as beef steak, flank or skinned chicken breasts. Rinse the meat, pat it dry and add it to the marinade in the bag. Seal the bag and it turn over to coat all of the meat. Chill for at least 2 hours or up to 1 day, turning bag over occasionally.
For a “Twist”:
For a twist add ½ t. hot chili flakes to the marinade.
¼ c. dry cherry
¼ c. soy sauce
1 T. minced fresh ginger
2 cloves garlic, peeled and pressed
2 T. sugar
Directions:
In a 1 gallon or larger heavy plastic food bag, mix cherry, soy sauce, sugar, ginger and garlic together.
To Maranade Meats:
Use 2½ - 3 lbs. of 1″ thick pieces of meat with the fat trimmed off. Use meats such as beef steak, flank or skinned chicken breasts. Rinse the meat, pat it dry and add it to the marinade in the bag. Seal the bag and it turn over to coat all of the meat. Chill for at least 2 hours or up to 1 day, turning bag over occasionally.
For a “Twist”:
For a twist add ½ t. hot chili flakes to the marinade.
Shelley’s Spaghetti Sauce
By: Shelley Stevens
1 lb. ground beef
1 onion, chopped
2 (14 oz.) cans stewed tomatoes (put in blender and puree)
1 (16 oz.) can tomato paste
1 (15 oz.) can tomato sauce
1 c. water
4 T. brown sugar
½ t. thyme
1 t. garlic salt
½ t. oregano
salt
pepper
Directions:
Brown the ground beef and onion together. Add all of the remaining ingredients, including the browned meat, in a Crock-Pot and cook it on low all day or on high for half of the day. Serve over spaghetti noodles.
1 lb. ground beef
1 onion, chopped
2 (14 oz.) cans stewed tomatoes (put in blender and puree)
1 (16 oz.) can tomato paste
1 (15 oz.) can tomato sauce
1 c. water
4 T. brown sugar
½ t. thyme
1 t. garlic salt
½ t. oregano
salt
pepper
Directions:
Brown the ground beef and onion together. Add all of the remaining ingredients, including the browned meat, in a Crock-Pot and cook it on low all day or on high for half of the day. Serve over spaghetti noodles.
Beef Stew
By: Ann Stevens
2½ lbs. beef stew meat
⅓ c. flour
⅓ c. oil
1 lg. onion, chopped
1 garlic clove, minced
3 c. water
4 beef bouillon cubes
½ t. Worcestershire sauce
1 t. salt
¼ t. pepper
5 med. potatoes, diced
1 (16 oz.) bag carrots, chopped
1 (10 oz.) pkg. frozen peas
Directions:
Cut the meat into bite-sized chunks. Coat the stew meat with some of the flour; reserve the leftover flour. In a 6 quart pan heat the oil over medium heat. Brown the meat then remove the it from the pan. Add the onions and garlic to the meat drippings in the pan and cook it for 3 minutes, stirring until the onions are almost tender. Stir in remaining flour. Gradually add in the water, bouillon cubes, Worcestershire sauce, salt and pepper. Cook it, stirring the mixture, until it’s slightly thickened. Add the stew meat and heat to boiling, stirring it. Reduce the heat, cover and simmer it for 2½ hours, stirring it occasionally. Add the potatoes and carrots and heat it until it boils. Reduce the heat, cover and simmer for 20 minutes more or until all of the vegetables are tender. Stir in the frozen peas, cover and simmer for 5-10 minutes more or until all of the vegetables are tender.
2½ lbs. beef stew meat
⅓ c. flour
⅓ c. oil
1 lg. onion, chopped
1 garlic clove, minced
3 c. water
4 beef bouillon cubes
½ t. Worcestershire sauce
1 t. salt
¼ t. pepper
5 med. potatoes, diced
1 (16 oz.) bag carrots, chopped
1 (10 oz.) pkg. frozen peas
Directions:
Cut the meat into bite-sized chunks. Coat the stew meat with some of the flour; reserve the leftover flour. In a 6 quart pan heat the oil over medium heat. Brown the meat then remove the it from the pan. Add the onions and garlic to the meat drippings in the pan and cook it for 3 minutes, stirring until the onions are almost tender. Stir in remaining flour. Gradually add in the water, bouillon cubes, Worcestershire sauce, salt and pepper. Cook it, stirring the mixture, until it’s slightly thickened. Add the stew meat and heat to boiling, stirring it. Reduce the heat, cover and simmer it for 2½ hours, stirring it occasionally. Add the potatoes and carrots and heat it until it boils. Reduce the heat, cover and simmer for 20 minutes more or until all of the vegetables are tender. Stir in the frozen peas, cover and simmer for 5-10 minutes more or until all of the vegetables are tender.
Clam Chowder
By: Karleen Stevens
1 c. onion, chopped
3 c. potatoes, diced
1 c. celery, chopped fine
¾ c. butter or margarine
½ c. flour
3 c. milk
1 pint half & half
salt
pepper
2 cans minced clams & juice
Directions:
In a large kettle put all of the vegetables in with just enough water to cover and simmer them. Meanwhile, in another large kettle, melt and stir together the butter or margarine and the flour until it’s smooth. Add the milk and half & half. Then add the salt and pepper to taste. Cook and stir it constantly until it thickens. When the vegetables are tender drain them. Put everything together, including the clams and clam juice. Stir until it’s all blended.
1 c. onion, chopped
3 c. potatoes, diced
1 c. celery, chopped fine
¾ c. butter or margarine
½ c. flour
3 c. milk
1 pint half & half
salt
pepper
2 cans minced clams & juice
Directions:
In a large kettle put all of the vegetables in with just enough water to cover and simmer them. Meanwhile, in another large kettle, melt and stir together the butter or margarine and the flour until it’s smooth. Add the milk and half & half. Then add the salt and pepper to taste. Cook and stir it constantly until it thickens. When the vegetables are tender drain them. Put everything together, including the clams and clam juice. Stir until it’s all blended.
Cream of Mushroom Soup
By: Linnea Stevens
1 c. mushrooms, chopped
2 T. onion, chopped
2 T. butter
2 T. flour
2 c. chicken broth
½ c. evaporated milk or cream
¼ t. salt
⅛ t. pepper
¼ t. nutmeg
Directions:
Cook the mushrooms and onions in the butter for 5 minutes. Add the flour and then the broth. Cook and stir it until it’s slightly thickened. Cool slightly then add the milk and seasonings. Heat it again, but do not boil.
Servings:
Makes 4 - 6
1 c. mushrooms, chopped
2 T. onion, chopped
2 T. butter
2 T. flour
2 c. chicken broth
½ c. evaporated milk or cream
¼ t. salt
⅛ t. pepper
¼ t. nutmeg
Directions:
Cook the mushrooms and onions in the butter for 5 minutes. Add the flour and then the broth. Cook and stir it until it’s slightly thickened. Cool slightly then add the milk and seasonings. Heat it again, but do not boil.
Servings:
Makes 4 - 6
Ann’s Taco Soup
By: Ann Stevens
1 lb. ground beef
1 med. onion, chopped
1 pkg. mild taco seasoning mix
1 (16 oz.) can corn
1 (16 oz.) can kidney beans (drained and rinsed)
1 (28 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
cheese, grated
Tortilla chips
Directions:
Brown the ground beef, and it drain. Sauté the onions then add them to the ground beef. Stir in the taco seasoning, corn, beans, tomatoes and tomato sauce. Simmer 20 - 30 minutes. Serve topped with the cheese and tortilla chips.
Servings:
Makes 8
1 lb. ground beef
1 med. onion, chopped
1 pkg. mild taco seasoning mix
1 (16 oz.) can corn
1 (16 oz.) can kidney beans (drained and rinsed)
1 (28 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
cheese, grated
Tortilla chips
Directions:
Brown the ground beef, and it drain. Sauté the onions then add them to the ground beef. Stir in the taco seasoning, corn, beans, tomatoes and tomato sauce. Simmer 20 - 30 minutes. Serve topped with the cheese and tortilla chips.
Servings:
Makes 8
Marie’s Taco Soup
By: Marie King
1 lb. ground beef
1 - 2 T. taco seasoning
sugar
1 can corn
1 can diced tomatoes, pureed
1 can kidney beans
cheddar cheese, grated
Frito corn chips
Directions:
Brown the ground beef, drain it, then add the taco seasoning to taste, plus a bit more. Add a little bit of sugar, depending on how sweet you like it.* Add all the reaming ingredients, except for the cheese and chips, and cook it until it’s hot and the beans are cooked through. Serve topped with cheese and chips.
*Any time you use tomatoes you should use a little bit of sugar, it helps to neutralize the acid.
Note:
This soup is excellent when cooked in a Crock-Pot. Cook in a Crock-Pot on high for 3-4 hours or on low for 6-7 hours.
1 lb. ground beef
1 - 2 T. taco seasoning
sugar
1 can corn
1 can diced tomatoes, pureed
1 can kidney beans
cheddar cheese, grated
Frito corn chips
Directions:
Brown the ground beef, drain it, then add the taco seasoning to taste, plus a bit more. Add a little bit of sugar, depending on how sweet you like it.* Add all the reaming ingredients, except for the cheese and chips, and cook it until it’s hot and the beans are cooked through. Serve topped with cheese and chips.
*Any time you use tomatoes you should use a little bit of sugar, it helps to neutralize the acid.
Note:
This soup is excellent when cooked in a Crock-Pot. Cook in a Crock-Pot on high for 3-4 hours or on low for 6-7 hours.
Quick Chicken Soup
By: Jennifer Wallace
1 can cream of chicken soup
2½ cans water
1¼ c. selected veggies (corn, peas, carrots, celery, broccoli), diced thinly
1 (10¾ oz.) can condensed chicken noodles soup
½ can milk
¾ c. thin egg noodles, (optional)
Directions:
Whip the cream of chicken soup with the water and bring it to a boil, string it. Once it starts to boil stir in the vegetables. Stir it occasionally. When the vegetables start to become tender, pour in the chicken soup and milk. Reduce the heat to medium and stir it for about 4 minutes.
Note:
If you want more noodles in the soup add in ¾ c. thin egg noodles, after you add the vegetables.
Servings:
Makes 10
1 can cream of chicken soup
2½ cans water
1¼ c. selected veggies (corn, peas, carrots, celery, broccoli), diced thinly
1 (10¾ oz.) can condensed chicken noodles soup
½ can milk
¾ c. thin egg noodles, (optional)
Directions:
Whip the cream of chicken soup with the water and bring it to a boil, string it. Once it starts to boil stir in the vegetables. Stir it occasionally. When the vegetables start to become tender, pour in the chicken soup and milk. Reduce the heat to medium and stir it for about 4 minutes.
Note:
If you want more noodles in the soup add in ¾ c. thin egg noodles, after you add the vegetables.
Servings:
Makes 10
French Onion Soup
By: Jeannie Kuhn
3 onion, diced
2 T. butter
Brown together then add 1 T. soy sauce
6 beef bouillon cubes
5 c. water
salt
pepper
Directions:
Sauté the onions in the butter until the onions are browned, then add the soy sauce. Mix in the water, and bouillon cubes. Then salt and pepper it to taste. Simmer it for 45 minutes.
Note:
Cheesy sourdough buns are excellent with this soup. To make them split the sourdough buns in half, cover them with swiss cheese and broil them in the oven until the cheese is melted.
3 onion, diced
2 T. butter
Brown together then add 1 T. soy sauce
6 beef bouillon cubes
5 c. water
salt
pepper
Directions:
Sauté the onions in the butter until the onions are browned, then add the soy sauce. Mix in the water, and bouillon cubes. Then salt and pepper it to taste. Simmer it for 45 minutes.
Note:
Cheesy sourdough buns are excellent with this soup. To make them split the sourdough buns in half, cover them with swiss cheese and broil them in the oven until the cheese is melted.
Potato Leek Soup
By: Jennifer Wallace
8 c. chicken stock
2 c. water
1 chicken bouillon cube
8 potatoes, peeled and sliced
4 celery stalks, cut into 2” pieces
2 white onions, sliced
8 lg. leeks, sliced in chunks (use the white part plus 2” up of the greens)
2 c. milk
4 c. cream
salt
pepper
chives
croutons
mozzarella cheese, grated
Directions:
Combine the chicken stock, water and bouillon cube in a pan; then boil the potatoes, celery, white onions and leeks in it until the vegetables are tender. Remove the vegetables and run them through a food processor until almost smooth. Put it back in the broth mixture and the milk, and cream. Salt and pepper to taste. To serve, top it with chives, croutons or mozzarella cheese.
8 c. chicken stock
2 c. water
1 chicken bouillon cube
8 potatoes, peeled and sliced
4 celery stalks, cut into 2” pieces
2 white onions, sliced
8 lg. leeks, sliced in chunks (use the white part plus 2” up of the greens)
2 c. milk
4 c. cream
salt
pepper
chives
croutons
mozzarella cheese, grated
Directions:
Combine the chicken stock, water and bouillon cube in a pan; then boil the potatoes, celery, white onions and leeks in it until the vegetables are tender. Remove the vegetables and run them through a food processor until almost smooth. Put it back in the broth mixture and the milk, and cream. Salt and pepper to taste. To serve, top it with chives, croutons or mozzarella cheese.
Potato Onion Soup
By: Jeannie Kuhn
2 T. oil
1 lg. clove minced garlic
4 lg. potatoes, peeled and sliced
2 lg. onions peeled and sliced
2 lg. stalks celery, sliced
2 c. chicken broth
½ t. salt
¼ t. pepper
1 c. milk
8 oz. sharp cheese, cubed
parsley, minced
Directions:
Heat the oil in a Dutch oven. Cook the garlic, potatoes, onions and celery for 10 minutes, stirring them occasionally. Add the broth, salt and pepper. Simmer it for 20 minutes or until the vegetables are tender. Stir in the milk and it heat through. To serve garnish it with the cheese and parsley.
2 T. oil
1 lg. clove minced garlic
4 lg. potatoes, peeled and sliced
2 lg. onions peeled and sliced
2 lg. stalks celery, sliced
2 c. chicken broth
½ t. salt
¼ t. pepper
1 c. milk
8 oz. sharp cheese, cubed
parsley, minced
Directions:
Heat the oil in a Dutch oven. Cook the garlic, potatoes, onions and celery for 10 minutes, stirring them occasionally. Add the broth, salt and pepper. Simmer it for 20 minutes or until the vegetables are tender. Stir in the milk and it heat through. To serve garnish it with the cheese and parsley.
Potato Soup
By: Melanie King
1 med. onion, chopped
1 celery stalk, shopped
1 med. carrot, grated
½ c. butter or margarine
2 T. flour
4 c. milk
1 can cream of mushroom soup
½ c. cheese, grated
6 lg. potatoes; peeled, diced and cooked (about 8 c.)
1 t. season salt
Directions:
Sauté the onions, celery and carrots in the butter until they are tender. Stir in the flour until it’s blended. Gradually add the milk. Bring it all to a boil, cook and stir it for 2 minutes or until it’s thickened. Add soup, cheese, potatoes, and season salt. Mix it well. Cook and stir it until the cheese is melted and the soup is heated through.
Note:
Can also be made in a Dutch oven.
Servings:
Makes 10 - 12
1 med. onion, chopped
1 celery stalk, shopped
1 med. carrot, grated
½ c. butter or margarine
2 T. flour
4 c. milk
1 can cream of mushroom soup
½ c. cheese, grated
6 lg. potatoes; peeled, diced and cooked (about 8 c.)
1 t. season salt
Directions:
Sauté the onions, celery and carrots in the butter until they are tender. Stir in the flour until it’s blended. Gradually add the milk. Bring it all to a boil, cook and stir it for 2 minutes or until it’s thickened. Add soup, cheese, potatoes, and season salt. Mix it well. Cook and stir it until the cheese is melted and the soup is heated through.
Note:
Can also be made in a Dutch oven.
Servings:
Makes 10 - 12
Salted Peanut Chews
By: Bonny Frohlich
From: Desireé Johnson
Crust Ingredients:
1 ½ c. flour
⅔ c. brown sugar
2 egg yolks
½ c. margarine
½ t. baking powder
½ t. salt
1 t. vanilla
Crust Directions:
Combine all of the ingredients and press into a 9” x 13” greased pan.
Bake at 350° for 12-15 minutes.
Middle filling Ingredients:
12 oz. chocolate chips
3 c. miniature marshmallows
Middle Filling Directions:
Sprinkle on the chocolate chips and then marshmallows on top of the crust. Return the pan to the oven until the marshmallow puff. Remove from the oven and cool.
Topping Ingredients:
⅔ c. corn syrup
¼ c. margarine
2 t. vanilla
12 oz. peanut butter chips
2 c. rice crispies (cereal)
2 c. salted peanuts
Topping Directions:
In a saucepan heat the corn syrup, margarine, vanilla and peanut butter chips until it’s smooth, being sure to stir it constantly. Remove it from heat and stir in the rice crispies cereal and the peanuts. Immediately spread it over the marshmallow layer in the pan.
From: Desireé Johnson
Crust Ingredients:
1 ½ c. flour
⅔ c. brown sugar
2 egg yolks
½ c. margarine
½ t. baking powder
½ t. salt
1 t. vanilla
Crust Directions:
Combine all of the ingredients and press into a 9” x 13” greased pan.
Bake at 350° for 12-15 minutes.
Middle filling Ingredients:
12 oz. chocolate chips
3 c. miniature marshmallows
Middle Filling Directions:
Sprinkle on the chocolate chips and then marshmallows on top of the crust. Return the pan to the oven until the marshmallow puff. Remove from the oven and cool.
Topping Ingredients:
⅔ c. corn syrup
¼ c. margarine
2 t. vanilla
12 oz. peanut butter chips
2 c. rice crispies (cereal)
2 c. salted peanuts
Topping Directions:
In a saucepan heat the corn syrup, margarine, vanilla and peanut butter chips until it’s smooth, being sure to stir it constantly. Remove it from heat and stir in the rice crispies cereal and the peanuts. Immediately spread it over the marshmallow layer in the pan.
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