Appetizers _ Beverages by fjwuxn

VIEWS: 31 PAGES: 159

									A Taste of Heritage

       Sponsored by the
      Women‘s Ministries


Heritage Evangelical Free Church
       555 N Heritage Ave
     Castle Rock, CO 80104
         (303) 660-9911

Women‘s Ministries at Heritage Evangelical Free Church wishes to
thank Rosemary Clark. Rosemary‘s desire was that each of us
would learn from the experience and knowledge of other cooks in
our church. She had the vision that led to the creation of this

Thank you to Rebekah Lyon who created the beautiful artwork for A
Taste of Heritage. A special thanks to Sandra Schroeder and Karen
Tate for the painstaking work of collecting, doing the layout, and
proof-reading recipes for the final product you have in your hands.

Many thanks go to all those who contributed their stories and their
recipes. Like the body of Christ, which is stronger and more
beautiful because of the variety of its members, this cookbook has
benefited from each contribution and each contributor.

May God use this cookbook as a tool in your hands as you bless
your families, your neighbors and the community around you
through your gift of hospitality! May you indeed, ―Taste and See
that the Lord is good.‖ (Ps. 34:8)

Barb Larson and the Women‘s Ministries Leadership Team
          Table of Contents

Appetizers & Beverages……………… 1-10
Breads & Rolls………………………… 11-21
Breakfast Foods………………………… 22 -28
Cakes, Cookies & Candies…………... 29-48
Soups & Salads………………………… 49-71
Main Dishes
    Beef………………………………….. 72-79
    Poultry………………………………. 80-89
    Seafood……………………………… 90
    Pork………………………………….. 91-95
    Variety Meats……………………… 96-97
Pies, Pastries & Desserts……………. 98-115
Vegetable Dishes………………………. 116-123
This & That
    This & That………………………… 124-129
    Kids Stuff…………………………… 130-131

BLACK BEAN SALSA                                                         Betsy Sylvester

 1    can (14 ounces) Mexican stewed tomatoes with green chilies
 1    can (15 ounces) black beans rinsed and drained
 1    can green chilies (4 ounce)
 ½    cup chopped green onion
 ½    tsp. salt
 1    can (2¼ ounces) chopped ripe olives
 ¼    cup minced fresh cilantro

Mix all ingredients, stir, cover and store in refrigerator.

AVOCADO SALSA                                                               Lesa Martin

  3   avocados, diced                                 3   Roma tomatoes, diced
  3   green onions, diced                             1   Tbsp. oregano
  1   tsp. garlic powder                              4   Tbsp. balsamic vinegar
  4   Tbsp. olive oil                                 1   tsp. chili powder
  1   tsp. seasoned salt

Mix and serve with tortilla chips.

PHEASANT-BACON NUGGETS                                                     Larry Higman

      Pheasant breast(s)
      Bacon strips
      Soy sauce
      White wine
      Black pepper - ground
      Mesquite, hickory or aspen wood

Remove breast meat from pheasant. Cut into 1 inch squares. Wrap each piece with
1/2 piece of bacon. Marinate overnight in equal parts soy sauce and white wine.
Pepper each nugget. Grill until golden brown over mesquite, hickory or aspen wood.
Serve with a sparkling beverage, adult or otherwise.

TOMMY’S SESAME CHICKEN WINGS                                              Gina Thornton

Mix   together:
 ½     cup soy sauce                                 ½ cup brown sugar
 2     Tbsp. sesame seeds                            ¼ cup minced green onion
 2     tsp. fresh ground ginger root

15–20 chicken wings

Bake at 350 degrees until chicken is done, about 45 minutes.


COCKTAIL MEATBALLS                                                    Ingrid Haughton

 2    lbs. cocktail size frozen meatballs (beef or turkey), thawed
 1    cup water
 ½    cup ketchup
 4    Tbsp. brown sugar
 2    Tbsp. white vinegar
 2    Tbsp. soy sauce

Combine ingredients in a saucepan and simmer for 20 minutes or until meatballs are
thoroughly heated. Serve in a chaffing dish.

SPINACH AND CHEESE SQUARES                                                 Tania Norby

  2   Tbsp. butter
  3   eggs
  1   cup white flour
  1   cup milk
  1   tsp. salt
  1   tsp. baking powder
  1   lb. Monterey Jack cheese, shredded
  4   cups chopped fresh spinach (or substitute frozen spinach,
      thawed and well-drained)

Preheat oven to 350 degrees. Melt butter in a 9” x 13” pan. In a large mixing bowl,
beat eggs; add flour, milk, salt, and baking powder. Add cheese and spinach; mix
well. Spread over butter in pan and bake for 35 minutes or until lightly browned.
Cool 30 minutes before serving. Makes 40 squares.

Note: Also great with a breakfast buffet or as a side dish to meat or chicken.

STUFFED MUSHROOMS                                                      Rosemary Clark

 3    Tbsp. butter                                  ¼   cup finely chopped onion
 ¼    cup finely chopped green pepper               ¼   cup finely chopped celery
 3    ounces cream cheese                         1/3   cup dry bread crumbs
 ½    tsp. each salt and pepper                     1   tsp. Worcestershire sauce
 2    cloves finely minced garlic               16-18   mushroom caps

Combine mixture, fill mushroom caps until heaping. Lay them gently into a greased
baking dish. Bake at 350 degrees for about 20 minutes. Makes 16-18 mushrooms.


ROASTED PROSCIUTTO-WRAPPED ASPARAGUS                                    Karen Vallely

24 medium asparagus spears, trimmed
12 thin slices Prosciutto (a dry-cured ham) – you’ll need about 8 ounces
      cut each in half, lengthwise
 ½ cup grated Parmesan cheese

1. Preheat oven to 400 degrees. Place asparagus and ¼ cup boiling water in large
     roasting pan (10” x 15” or 11.5” x 17”); cover pan with foil. Steam asparagus 10
     to 15 minutes or until tender when tested with tip of knife. Transfer asparagus
     to paper towels to drain. Wipe pan dry.
2. On sheet of waxed paper, place 1 strip Prosciutto; sprinkle with 1 tsp. Parmesan.
     Place asparagus spear on one end of Prosciutto strip. Roll Prosciutto around
     asparagus spear, slightly overlapping Prosciutto as you roll, and covering most of
     spear. Repeat with remaining asparagus, Prosciutto, and Parmesan.
3. Place wrapped asparagus in roasting pan (it’s all right if spears touch), and roast
     10 minutes or until asparagus is heated through and Prosciutto just begins to

Note: Perfect for a dinner party appetizer – you can oven-steam the asparagus in
advance, then roast the wrapped spears just before serving.

BAKED SALAMI                                                        Ingrid Haughton

  1   large kosher medium hard salami (Vienna or Wilno are best)
  2   tsp. dry mustard
  2   tsp. German style or grainy mustard
  1   cup peach or apricot preserves
      Dash soy sauce

Preheat oven to 350 degrees. Line a baking dish with foil. Run salami under hot water
to peel off plastic. Score salami on both sides. Combine ingredients above and slather
on both sides of the salami. Bake for 45 minutes, turning salami so it bakes and
browns evenly all around. Cut into wedges and serve with spicy mustard.

STUFFED MUSHROOMS                                                           Pam Hall

  1   lb. sausage, browned and drained
  8   ounces cream cheese
  6   ounces mozzarella cheese
  1   lb. mushrooms, washed and stems removed.

Add cheeses to sausage in skillet; stir and melt together. Stuff mushrooms with a
teaspoon of the sausage mixture. Bake at 350 degrees for 15 minutes.

Note: For a different twist, use 1 pound of chopped shrimp instead of the sausage.
This is my family’s recipe created in the kitchen back in Ohio.


EASY TASTY BAKED BRIE                                                 Wendy Hunsaker

 1   round wheel of Brie Cheese (Costco has the best price for the size!)
 1   apple or pear
 2   Tbsp. butter or margarine
 ¼   cup brown sugar
 ½   tsp. cinnamon

Melt butter over medium heat in a small sauté pan, add brown sugar and cinnamon.
Peel apple or pear and cut into thin, bite-sized pieces and add to the mixture in the
sauté pan. Heat until fruit is tender. While fruit cooks, unpeel the paper from the
brie, and using a fine knife carefully shave the flaky white outer "shell" from the top of
the wheel, making sure to leave the sides and bottom intact. Place the Brie in a
microwave safe container and heat for about 90 seconds or until the perimeter of the
wheel starts to soften. As soon as the brie is done, pour heated fruit with brown sugar
over the top of the Brie.

Note: Serve with firm plain crackers such as Waterman or Wheat Thins. This recipe
preps in under 5 minutes and always has people lingering over it trying to scrape the
rind clean!

HOT ARTICHOKE DIP                                                      Ingrid Haughton

  1 can quartered artichoke hearts, chopped into smaller pieces
  1 cup mayonnaise
  1 cup Parmesan cheese, plus a bit more to sprinkle on top
    Squeeze of fresh lemon juice
  1 can green chilies

Mix all ingredients together in an oven proof dish. Sprinkle with remaining Parmesan
cheese and bake in a 350 degree oven for approximately 30 minutes or until cheese is
bubbly and starting to brown. Serve with tortilla or pita chips.

CREAM CHEESE APPLE DIP                                                      Jackie Gray

  2 bricks (8 ounces each) cream cheese, softened
  1 cup brown sugar
  1 jar (7 ounces) marshmallow crème

Mix cream cheese and brown sugar until smooth and blended. Add marshmallow
crème and whip until fluffy. Serve with favorite apples or fruit. For smaller gatherings,
you might want to cut this recipe in half.

Note: I got this recipe while I was at college in Wisconsin. I went with one of my
roommates to help with a church ministry one weekend. A bunch of us students
stayed at a nice little ladies’ house for the afternoon and this was our dessert. We ate
it all, so we went to buy more ingredients and she made more!


ARTICHOKE DIP                                                              Jackie Gray

 3   Tbsp. butter                                 4 Tbsp. flour
 2   cups milk                                    ¾ tsp. salt
 ¼   tsp. pepper                                     pinch ground nutmeg
 2   cloves garlic                                   few drops hot-pepper sauce
 2   cans (14 ounces each) artichoke hearts, well drained
 1   package (10 ounces) frozen spinach, thawed and well drained
 2   cups shredded Jarlsberg cheese

Melt butter in medium size saucepan. Whisk in flour. Cook over medium heat about 1
minute. Slowly whisk in milk. Add salt, nutmeg and pepper sauce; cook, whisking 1 to
2 minutes or until mixture is very thick. Let cool; stirring occasionally. Process garlic,
artichoke and spinach in a food processor until very smooth. Stir into cooled sauce.
Reserve 3 Tbsp. cheese. Stir remaining cheese into mixture. Spoon into 1½ quart
baking dish. Sprinkle with the reserved cheese. Bake in 350 degree oven for 25
minutes, or until heated.

PAN-FRIED ONION DIP                                                    Ingrid Haughton

 2   large yellow onions                           4   Tbsp. unsalted butter
 ¼   cup vegetable oil                             ¼   tsp. ground cayenne pepper
 1   tsp. kosher salt                              ½   tsp. freshly ground black pepper
 4   ounce cream cheese, softened                  ½   cup sour cream
 ½   cup mayonnaise

Cut the onions in half, and then slice them into 1/8 inch half rounds (you will have
about 3 cups of onions). Heat the butter and oil in a large sauté pan on medium heat.
Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce the heat
to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions
are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour
cream and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment
and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at
room temperature.

Note: This dip is like the California dip we remember from our childhood, except it’s
the real thing, with slowly caramelized onions, and it’s ten times tastier. For a real
treat, I love to serve this appetizer with Eli Zaber’s potato chips plus fresh vegetables
and crackers for dipping.


BACON ALMOND DIP                                                      Ingrid Haughton

 1 lb. bacon cooked and crumbled
 1 small pkg. (3 ounces) cream cheese with chives, softened
 1 cup sour cream
 2 Tbsp. chili sauce
 ¼ tsp. Tabasco sauce
   Ground pepper
 ¼ cup chopped green onion
 ½ cup slivered almonds, toasted
          (on a baking sheet at 350 degrees – until lightly browned)

In a food processor blend cream cheese, sour cream, Tabasco and pepper. Add
remaining ingredients. Mix until blended but still chunky. Serve with crackers or bagel

BODIFORD CLAM DIP                                                       Diane Bodiford

 2   pkgs. (8 ounces each) cream cheese, softened
 3   cans chopped clams (reserve juice from one can)
 3   cloves garlic, pressed
 1   Tbsp. lemon juice
 1   Tbsp. Worcestershire sauce
 2   Tbsp. parsley
1¼   tsp. horseradish
     A few dashes of Tabasco sauce

Mix all ingredients and refrigerate for at least 2 hours.

Note: This is a recipe from my mom and it’s my husband’s favorite dip.

SPINACH BALLS                                                            Sue Scheribel

 2   pkgs. (10 ounces, each) frozen chopped spinach
 1   pkg. Pepperidge Farm herb stuffing mix
 2   tsp. garlic salt                            ½      tsp. thyme
 1   tsp. pepper                                 5      eggs, beaten
 1   medium chopped onion                       1½      Tbsp. Lawry seasoning salt
 ½   cup melted butter                           ½      cup Parmesan cheese

Form into one inch balls. Bake at 350 degrees for 20 minutes.

Note: This is the first recipe we always have at Christmas and it is best served warm.
I often make them a day ahead and just heat them in the microwave or oven before


COUNTRY CLUB BLUE CHEESE APPETIZER                                         Sarah Davis

Mix   together:
 2     pkgs. (8 ounces, each) cream cheese
 1     cup mayonnaise
 1     Tbsp. minced onion
 ¼     cup fresh chives, minced
12     ounces blue cheese, crumbled
 ½     tsp. cayenne pepper

Spread over:
  1 loaf appetizer size bread – pumpernickel, wheat, rye, etc.

Bake for 15 minutes at 350 degrees. Serve warm.

Note: This appetizer freezes well. Put the spread on the bread and freeze in a Zip-loc
bag. Take it out and bake for an easy snack for guests. Even your guests who don’t
care for blue cheese will usually go for these!

SAUSAGE CHEESE BALLS                                                        Karen Tate

  3 cups Bisquick
  1 lb. sausage
  8 ounces sharp cheddar, grated

Mix ingredients together. Form into walnut sized balls. Place on a cookie sheet and
bake for 15 minutes at 350 degrees.

Note: If you line the cookie sheet with heavy foil, you’ll save a ton of clean-up time!
This is a hit at a breakfast brunch, or freeze them and take them out 2 – 3 at a time
and pop them in the microwave for a quick “on-the-go” breakfast.

CHOCOLATE CHIP CHEESE BALL                                           Sandra Schroeder

 1    pkg. (8 ounces) cream cheese, softened
 ½    cup butter, softened                         ¼ tsp. vanilla extract
 ¾    cup confectioners’ sugar                     2 Tbsp. brown sugar
 ¾    cup miniature semisweet chocolate chips      ¾ cup finely chopped pecans
      Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add
sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2
hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball.
Refrigerate for at least 1 hour. Just before serving roll cheese ball in pecans. Serve
with graham crackers.

Note: This is for those with a “sweet tooth.” A little goes a long way!


RANCH PRETZELS                                                     Sandra Schroeder

 1   pkg. (20 ounces) small pretzels
 1   envelope ranch salad dressing mix
 ¾   cup vegetable oil
1½   tsp. dill weed
1½   tsp. garlic powder

Put pretzels in large bowl. Combine remaining ingredients; pour over pretzels, coating
thoroughly. Pour pretzels into an un-greased jelly roll pan. Bake at 200 degrees for 1
hour, stirring every 15 minutes.


PINEAPPLE (OR STRAWBERRY) JULIUS                                         Sandi Berg

 1    can (8 ounces) crushed pineapple, with juice
 1    cup water
 3    Tbsp. egg white (or egg substitute)
 1    tsp. vanilla extract
 ¼    cup granulated sugar
1½    cups ice

Combine all ingredients except ice in a blender and blend on high speed for 15-20
seconds or until the sugar is dissolved. Add the ice and blend for another 10-15
seconds or so, until ice is mostly crushed yet still a bit coarse. To make strawberry,
substitute the pineapple for 1 box (10 ounces) frozen sliced strawberries, thawed.
Makes two 16-ounce drinks.

WHITE HOUSE PUNCH                                                     Donna Barker

  1   gallon orange juice
  1   quart lemon juice
  1   quart pineapple juice
  2   gallons water
  2   quarts ginger ale

Mix well and pour over ice. Serves 50.

EGG NOG                                                                 Barb Larson

12    large eggs                                 1½ cup sugar
 ½    tsp. salt                                   2 quarts milk
 2    Tbsp. vanilla                                 Ground nutmeg
 2    cups heavy or whipping cream

About 4 hours before serving or early in the day: In a heavy 4 quart saucepan, with
wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk
and cook over low heat, stirring constantly for about 25 minutes. DO NOT BOIL. The
mixture should coat the back of a large spoon. Pour custard into large bowl; stir in
vanilla, 1 tsp. ground nutmeg and remaining milk. Cover and refrigerate until well
chilled, about 3 hours. To serve, beat cream until soft peaks form. With whisk, gently
fold whipped cream into custard. Sprinkle nutmeg on top of each glass. Makes 16
cups, or 32--½ cup servings.

Note: This eggnog takes a little time, but it‘s the best you‘ll ever drink! We made it
every Christmas in Europe, as it was impossible to find eggnog in the grocery stores.


MOCHA PUNCH                                                             Diane Bodiford

1½   quart water                                  ½ cup instant hot chocolate
 ¼   cup sugar                                   1/3 cup instant coffee
 ½   gallon vanilla ice cream                     ½ gallon chocolate ice cream
 ½   cup whipped cream

Bring water to boil, remove from heat. Add hot chocolate, coffee and sugar. Stir until
dissolved and refrigerate overnight. 45 - 60 minutes before serving, add ice cream to
mixture, stirring until blended....may take sitting in the mixture awhile to allow the ice
cream to melt a bit to enable the blending to occur. Top with dollops of whip cream.
If any is left after event, this can be re-frozen until your next event.

WASSAIL                                                              Sandra Schroeder

  1 gallon apple cider                           2/3 cup sugar
  2 tsp. whole cloves                              2 tsp. whole allspice
    Cinnamon sticks (2 – 3 inches)                ½ cup orange juice
  2 oranges, studded with cloves

Heat all ingredients. Cover and simmer 20 minutes. Strain punch and pour into a
punch bowl. Float oranges in the bowl.

     Breads & Rolls

                                                                         Breads & Rolls

EASY PIZZA DOUGH                                                           Linda Tedford

2½ cups Bisquick
 ¾ cup warm water
 1 package yeast

Mix well, let rest and roll onto a greased pizza pan. Add your favorite toppings and
bake at 400 degrees for 20 minutes.

AUNT LILA’S BAKING POWDER BISCUITS                                        Donna Barker

 2   cups flour                                     4   tsp.   baking powder
 ½   tsp. cream of tartar                          ½    tsp.   salt
 2   Tbsp. sugar                                   ½    cup    shortening
 1   egg unbeaten                                 2/3   cup    milk

Sift all dry ingredients. Add shortening to the flour and cut in with pastry cutter, or
fork, until dough has a cornmeal-like consistency. Pour milk slowly into flour mixture.
Add egg. stir to stiff, sticky dough. Knead on lightly floured counter 5 times. Roll out to
½ inch and cut with 1½ inch cutter. Bake on a greased cookie sheet for 10-15
minutes at 450 degrees until lightly browned. Makes 1 dozen biscuits.

Note: This will be a crusty biscuit. But to keep biscuits softer, bake closer together in
a couple of pie pans. These are very light and delicious!

PULLA (Finnish Biscuit)                                              Laure Olson Friesen

 2   Tbsp. dry yeast                              2½    cups warm milk
 ¾   cup sugar                                     2    tsp. salt
 4   tsp. crushed cardamom                         3    eggs
 ½   cup butter, melted                          8-9    cups unbleached white flour
     Brewed coffee                                      extra sugar

Dissolve the yeast in ½ cup warm water. Stir in the milk, sugar, salt, cardamom and
eggs. Add 4 cups flour and beat w/ wooden spoon, until dough is smooth and elastic.
Continue adding flour, kneading by hand until soft dough is formed. Add the melted
butter and continue to knead until dough is smooth and satiny. Cover and let rise in
a warm place, until double in size. Punch down dough and allow the dough to double
in size a 2nd time. Turn dough out onto a lightly floured bowl. Divide dough into 3
parts and each 3rd into 3 parts. Roll into strips between palms of hand and the
board. Then braid the 3 strips and place in lightly greased baking pan. Repeat for
2nd and 3rd loaves. Allow loaves to rise for about 1 hour. Place in preheated oven at
400 degrees for about 5 minutes. Then lower the heat to 350 degrees and bake for 25
- 30 minutes. Remove from pans and place on cooling racks. Brush with freshly
brewed coffee and sprinkle lightly with white granulated sugar.

Note: These make great Christmas gifts.

                                                                         Breads & Rolls

HERBED OATMEAL PAN BREAD                                                Rosemary Clark

 2   cups water                                 1     cup rolled oats
 3   Tbsp. butter or margarine                4-5     cups flour
 ¼   cup sugar                                  2     tsp. salt
 2   Tbsp. yeast                                1     egg

Herb topping:
 1 Tbsp. Parmesan cheese                         ½ tsp. basil leaves
 ¼ tsp. oregano leaves                           ¼ tsp. garlic powder
 6 Tbsp. butter, melted

Cook oats in sauce pan with 2 cups water. Remove from heat, stir in butter and cool.
Combine 1½ cups of the flour, sugar, salt and yeast in a bowl. Blend well. Then add
oats and egg. Add the rest of the flour to form firm dough. Knead for 5 - 7 minutes--
until smooth and elastic. Let rest 15 minutes. Punch down. Press into greased 9‖ x
13‖ baking pan. Cut diagonal lines 1½ inches apart, not all the way through the
dough. Repeat in the opposite direction. Let dough rise for 45 minutes. Pour herb
topping on top and bake at 375 degrees until golden brown. This is excellent with
pasta dishes.

Note: From a chef friend.

ENGLISH MUFFIN BATTER BREAD                                             Ingrid Haughton

5 ½-6 cups King Arthur unbleached all purpose flour
  2 Tbsp. active dry yeast
  1 Tbsp. sugar
  1 tsp. salt
 ¼ tsp. baking soda
  2 cups milk
 ½ cup water

Combine 3 cups flour, yeast, sugar, salt and soda. Heat milk and water until very
warm (120-130 degrees). Pour liquids into dry ingredients and beat well (I use a mixer
with dough hook). Mix in enough flour to make a stiff dough. Grease 2 loaf pans and
sprinkle with cornmeal. Spoon the dough into pans. Sprinkle additional cornmeal on
top of each loaf. Cover and let rise in a warm place for 45 minutes. Bake at 400
degrees for 25 minutes. Remove from pan and place on wire racks to cool. Makes 2

Note: You may need to adjust cooking time. In my oven it takes 30 – 35 minutes.

                                                                        Breads & Rolls

HONEY WHOLE WHEAT BREAD                                                      DeAnn Pryor

  2   pkgs. yeast dissolved in ½ cup warm water
3¼    cups whole wheat flour
1/3   cup honey
 ¼    cup oil
 ½    Tbsp. salt
1¾    cups warm water
2-3   cups unbleached flour

Dissolve yeast in water in a large bowl. Add honey, oil, salt and water. Then add whole
wheat flour. Mix well. Begin adding white flour until stiff. Knead. Put in greased bowl
and turn once. Let rise 1 hour. Punch down. Divide into 2 loaf pans and let rise until
double in size. Bake 30 minutes at 375 degrees. Cover with foil the last 10 minutes.
Brush with butter.

WHITE BREAD                                                            Rosemary Clark

 3    cups water                                   1   cup milk
 1    Tbsp. salt                                   2   Tbsp. yeast
1½    Tbsp. sugar                                  1   egg
 3    Tbsp. oil
10    cups flour (for brown bread use 8 cups white /   2 cups wheat flour)

Warm up water and milk together in sauce pan. Let cool to almost lukewarm. Mix
together the yeast and sugar in a large bowl. After the water/milk mixture has cooled
somewhat (to about 105 degrees) add it to the yeast mixture and let sit for 10 minutes.
Add the oil and egg and stir. Then add the rest of the flour, mixing until the dough
forms a soft ball without being sticky. Knead until smooth and elastic. Cover in
greased bowl and let rise for 45 minutes. Punch down. Put in three greased loaf pans.
Let rise another 40 minutes. If you want a soft crust, brush some melted butter on
top. Bake at 350 degrees for 45 minutes. Let cool in pans, then turn gently over and
bread should fall out to cool the rest of the way.

Note: I used this recipe ALL the time when we lived in Africa.

BEER BREAD                                                                    Tabby Jack

  3 cups self-rising flour             ½ cup sugar
  1 can (12 ounces) beer

Mix all together; pour into loaf pan. Bake at 350 degrees for 45 minutes. Pour ¼ cup
melted butter on top and bake another 10 minutes.

Note: You are finished! And it is so good AND unbelievably easy!

                                                                      Breads & Rolls

PUMPKIN BREAD                                                             Jo Walker

2 2/3 cups sugar                               2/3   cup butter
  4 beaten eggs                                2/3   cup water
  1 can pumpkin pie filling                  3 1/3   cups flour
1¼ tsp. baking soda                             ½    tsp. baking powder
  1 tsp. cinnamon                              2/3   cup chopped pecans

Cream together butter and sugar. Add pumpkin and eggs. Mix well. Add sifted dry
ingredients alternately with water, mixing well. Stir in nuts. Pour into two greased
and floured loaf pans. Cook in pre-heated oven at 350 degrees for 1 hour or until
toothpick comes out clean.

PUMPKIN BREAD                                           Karen Vallely / Jackie Gray

2/3   cup shortening                         2 2/3   cups sugar
  4   eggs                                       1   can (16 ounces) pumpkin
2/3   cup water                              3 1/3   cups flour
  2   tsp. baking soda                         1½    tsp. salt
 ½    tsp. baking powder                         1   tsp. cinnamon
  1   tsp. ground cloves                       2/3   cup raisins
2/3   cup nuts

Grease bottoms of 2 (9‖ x 5‖) loaf pans. Mix together shortening and sugar. Add eggs,
pumpkin and water. Blend in flour, soda, salt, baking powder and spices. Stir in
nuts and raisins. Pour into pans. Bake 1 hour (test with toothpick). Cool slightly,
and remove from pan. Cool before slicing. Wrap and refrigerate no longer than 10
days. Freezes well.

Note: For ZUCCHINI BREAD, substitute 3 cups shredded zucchini (2 medium) for the
pumpkin. Blend in 2 tsp. vanilla with cloves. Bake 10 minutes less.

Note: Jackie Gray submitted virtually the same recipe with less sugar and this

 ¼ cup butter softened
 ¼ cup maple syrup

Mix butter and maple syrup together, until creamy. Spread on bread.

                                                                     Breads & Rolls

BANANA NUT BREAD                                                       DeAnn Pryor

 1   cup sugar
 ½   cup shortening
 2   eggs
 3   Tbsp. buttermilk (Dissolve 1 tsp. baking soda in milk)
 3   bananas mashed
 1   tsp. salt
 2   cups flour
 ½   cup walnuts

Cream together sugar and shortening. Add eggs, buttermilk mixture and bananas. In
a separate bowl, mix together salt and flour. Add flour mix to liquid ingredients. Add
walnuts last. Grease and flour loaf pan, pour in batter. Bake at 350 degrees for 1
hour, 15 minutes.

Note: From friend Betty Loud

BUTTERMILK SPICE MUFFINS                                          Sandra Schroeder

Muffin batter:
 1 cup sugar                                     ½   cup butter
 3 eggs                                         2½   cups flour
 2 tsp. baking soda                              1   tsp. nutmeg
 ½ tsp. cinnamon                                 ¾   cup + 1 Tbsp. buttermilk

Nut Topping:
 ½ cup sugar                                      1 cup walnuts, chopped
 ½ tsp. cinnamon                                  ½ tsp. nutmeg

     Butter or margarine

Preheat oven to 375 degrees. In a mixing bowl, cream together sugar and butter. Add
eggs and beat 1 more minute. In a separate bowl, sift flour, baking soda, nutmeg and
cinnamon. Add flour and buttermilk to first mixture. Beat until smooth. Make the
nut topping. Grease muffin tins with additional butter or margarine. Fill each ¾ full
of batter. Add a full rounded Tbsp. of nut topping on top of batter. Bake immediately
or topping will sink to bottom of muffin. Bake for 20 - 25 minutes, until golden
brown. Makes 12 muffins.

Note: This is a recipe from Mimi‘s Restaurant. If you use a jumbo size muffin pan,
reduce the oven temperature by 25 degrees and increase cooking time 5 – 10 minutes.

                                                                      Breads & Rolls

STRAWBERRY BREAD                                                       Donna Barker

  3 cups flour                                   2 cups sugar
  1 tsp. baking soda                             1 tsp. cinnamon
  1 tsp. salt
  2 pkgs. (10 ounces, each) frozen berries thawed and sliced
          (or 20 ounces of fresh berries)
  1 cup oil                                      1 tsp. vanilla
  4 eggs well beaten                             1 cup pecans, optional

Mix dry ingredients well. Make a well in the center and add vanilla, berries (including
the juice), oil and eggs. Gently mix ingredients together. Add nuts if desired. Grease
and flour 2, (4‖ x 8‖) loaf pans. Pour batter into pans. Bake at 350 degrees for 1 hour
or until a toothpick inserted in center of loaf comes out clean.

KRINGLA (Norwegian Sweet Bread)                                   Laure Olson Friesen

 1    cup sugar                                  1   cup    sour cream
 1    egg                                        ¼   cup    melted butter
 1    tsp. soda                                  ½   tsp.   baking powder
 ½    tsp. salt                                 1½   tsp.   anise seed
2½    cups flour

Mix dough and chill overnight. Using about 1 Tbsp. of dough, roll lightly on a floured
board with the palms of your hands into a strip about 8‖ long and as thick as a
pencil. Form into a figure 8. Make sure dough doesn't dry out or become too soft.
Bake at 375 degrees until lightly brown. Bake on greased sheet.

ALLIE’S BRAN MUFFINS                                                  Rosemary Clark

 1    cup soft margarine                         2   cups tightly packed brown sugar
 2    Tbsp. molasses                             ¼   tsp. salt
2¾    cups flour                                1½   cups natural bran
 2    tsp. baking powder                        1½   cups raisins
 1    cup chopped walnuts (optional)             2   cups sour milk (1 Tbsp. vinegar
 2    tsp. baking soda                                per 1 cup milk makes sour milk)
 2    eggs, well beaten

Cream butter and sugar. Add molasses. Mix salt, baking powder and flour together,
add bran. Add to creamed mixture. Add raisins (and walnuts if desired). Stir baking
soda into sour milk, then add to mix, stirring only until combined. Fold in beaten eggs
and spoon into generously greased muffin pans, or ladle into paper muffin cups.
Bake at 375 degrees for 20 minutes.

Note: These are so yummy warm with a little smidgen of butter….. Allie is a Dutch
lady whose husband was a baker.

                                                                       Breads & Rolls

PINEAPPLE MUFFINS                                                       Jan McCaffety

 ½    cup butter or margarine                     2    cups flour
 1    cup sugar                                   1    tsp. baking powder
 2    eggs, unbeaten                              ½    tsp. soda
 1    cup crushed pineapple, un-drained           ¼    tsp. salt

Cream together butter and sugar. Add eggs, one at a time, beating well after each
addition. Add crushed, un-drained pineapple. Add dry ingredients into creamed
mixture. Fill greased muffin tins 2/3‘s full and bake at 400 degrees for about 15

Note: This recipe is one that came from my Girl Scout magazine when in Elementary
school. It has been a family favorite ever since.

PINE LAKE MUFFINS                                                     Rosemary Clark

 2    cups All Bran                                2   cups boiling water
2½    cups sugar                                   1   cup shortening
1½    tsp. salt                                    2   cups buttermilk
 4    eggs                                         2   cups raisins
 5    cups flour                                   5   tsp. baking soda
 2    cups more All Bran, dry

Mix together All Bran and boiling water. Let stand. Cream together sugar, shortening
and salt. Add buttermilk, eggs and raisins. Combine remaining ingredients. Mix well.
Spoon into greased and floured muffin tins or muffin papers. Bake at 375 degrees for
15 minutes.

Note: We call these Pine Lake muffins because we used to rent a cottage as a family,
growing up, and take this mix along and have muffins baked fresh every morning.
They are so moist! It will keep in the refrigerator up to 6 weeks but it usually doesn‘t
last that long! The muffins also freeze well.

CHOCOLATE CHIP BANANA BREAD                                            Diane Bodiford

1/3   cup shortening, melted                        ¾ cup sugar
1½    cup ripe bananas, coarsely mashed             2 eggs
1¾    cup flour (+about 1 tablespoon for high altitude)
  2   tsp. baking powder                            ½ tsp. salt
  3   tsp. (or more) cinnamon                       ½ tsp. allspice
 ½    tsp. nutmeg                                   ¼ tsp. ginger
 ¼    tsp. cloves                                   1 cup chocolate chips

Cream together shortening and sugar. Add eggs and cream together. Add bananas
with dry ingredients and blend completely. Mix in chocolate chips and pour into
greased and floured loaf pan. Bake at 350 degrees for 45 min to 1 hour or until done.
Test with toothpick, but be careful to not over bake. Makes 1 large loaf.

                                                                       Breads & Rolls

CHOCOLATE CHIP PUMPKIN MUFFINS                                        Ingrid Haughton

 3   cups flour                                1 2/3   cups sugar
 2   tsp. baking soda                              1   tsp. baking powder
 ¾   tsp. salt                                     2   tsp. pumpkin pie spice
1½   cups chocolate chips                         ¾    cup chopped pecans (optional)
 1   can (16 ounces) solid pumpkin                ¾    cup vegetable oil
 4   eggs                                              Cream cheese

Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. In a separate bowl
combine pumpkin, oil and eggs. Stir until well mixed. Add pumpkin mixture to dry
ingredients and stir until all ingredients are combined. Pour batter into muffin tins
and bake for approximately 25 minutes. Alternatively, pour batter into two greased
loaf pans and bake for 60 minutes. Serve warm with cream cheese.

Note: …from her daughter. For a twist, try 1 cup fresh cranberries in place of the
chocolate chips. These are great muffins for holiday mornings.

RHUBARB MUFFINS                                                              Marie Riley

1½   cups brown sugar                             ½  cup oil
 1   egg                                          2  tsp. vanilla
 1   cup buttermilk                              2½  cups flour
 1   tsp. baking soda                             1  tsp. baking powder
 ½   tsp. salt                                   1½  cups rhubarb, chopped fine
 ½   cup walnuts, chopped                            Butter, melted
 1   tsp. cinnamon                               1/3 cup sugar

Cream together brown sugar and oil. Mix in egg, vanilla and buttermilk. Add dry
ingredients and blend well. Fold in nuts and rhubarb. Fill muffin papers 2/3 full.
Bake at 400 degrees for 20 – 25 minutes. Mix together cinnamon and sugar. When
done, dip each muffin in melted butter then in the cinnamon / sugar mixture.

APPLESAUCE MUFFINS                                                          Barb Larson

 ½   cup    oil                                   ½    cup applesauce
 ¾   cup    sugar                                 ½    tsp. salt
 ½   tsp.   baking soda                           ½    tsp. baking powder
 ½   tsp.   nutmeg                                ½    tsp. cinnamon
 ½   tsp.   allspice                             1½    cups flour

Preheat oven to 400 degrees. Mix all ingredients in large bowl, stirring only until
combined. Bake for 15 - 20 minutes. Makes 10 muffins.

                                                                      Breads & Rolls

EMPRESS SCONES                                                      Jaynee Hodgkins

 2 cups flour
 5 Tbsp. butter
 1 Tbsp. baking powder
 ½ cup cream or buttermilk
 4 Tbsp. any add-in (white or chocolate chips, fruit, etc)
 4 Tbsp. sugar
 1 egg
   Pinch of salt
 ½ tsp. nutmeg (optional) or Lemon Zest
   Egg wash or milk wash

Sift the four, baking powder and salt. Rub in butter to sandy texture. Add what you
are flavoring with and mix together. Make a well in the center of the dry mixture. In a
separate bowl lightly beat the sugar, cream and egg. Add this mixture to the dry well.
Gradually mix together. Roll or pat out to ½ inch thickness. Cut into 3‖ rounds or
wedges. Place on greased baking sheet (or parchment paper). Egg wash the tops of
scones or brush with milk. Shake sugar or something else good on top of scones, if
desired. Bake at 325 degrees for 15 minutes. Take care not to over-bake. Makes 12

Note: Don‘t use too much flour and don‘t overwork the dough or the scones can be
dry. I have used this recipe from my Mom, Liz, for years! They are the best scones!
We‘ve also made these for the Heritage EFC ladies teas for several years now.

BLUEBERRY-ORANGE SCONES                                                  Jackie Gray

2¾  cups flour                                  2/3 cup sugar
 1  Tbsp. baking powder                           1 tsp. baking soda
 ¾  tsp. salt
 6  Tbsp. cold unsalted butter, cut into small cubes
 1  Tbsp. white vinegar plus enough milk to equal 1 cup
             (or substitute 1 cup buttermilk)
  1 cup fresh blueberries                         1 tsp. grated orange peel
  1 egg, lightly beaten                           1 egg white
  2 Tbsp. sugar

Heat oven to 400 degrees. Line a baking sheet with parchment paper. Combine flour,
sugar, baking powder, baking soda and salt in large bowl. Add butter; mix with pastry
blender until mixture resembles coarse crumbs. Gently stir vinegar-milk mixture (or
buttermilk) into dough, along with blueberries, orange peel and egg just until
combined. Using a standard ice cream scoop (about ½ cup) drop heaping scoopfuls of
dough onto prepared sheet, about 2 inches apart. Brush with egg white; sprinkle with
sugar. Bake at 400 degrees for 12-15 minutes or until golden brown. Remove to wire
rack to cool slightly. Serve warm or at room temperature, with flavored preserves, if
desired. Makes 12 scones

Note: Substitution ideas: use half whole wheat flour or raspberries and grated lemon

                                                                         Breads & Rolls

JALAPENO CORN BREAD                                                     Rosemary Clark

 3    cups self-rising cornmeal (if not self rising, add 4 tsp. baking powder)
 1    pod jalapeno, de-stemmed and chopped. (for less ‗fire,‘ remove seeds)
1½    cups milk                                        3 eggs, beaten
 3    tsp. sugar                                      ½ cup cooking oil
1½    cups grated cheese                               1 large onion, grated
 1    can cream style corn

Mix all ingredients until just blended. Pour into greased iron skillet and bake at 425
degrees for about 25 minutes (test with toothpick).

Note: Warning, this is spicy! Be careful not to touch hands to face after handling
pepper! This one has been in my husband‘s family for a long time.

CARAMEL ROLLS                                                                    Karen Tate

 2 loaves frozen bread dough
   Chopped pecans, walnuts, or raisins (as desired)
 ½ cup butter or margarine
 1 cup brown sugar
 1 large package vanilla pudding (not instant)
 2 tsp. cinnamon
 2 Tbsp. milk

Thaw bread dough for 1 ½ - 2 hours. Butter a 9‖ x 13‖ pan and cover with nuts or
raisins. Roll dough into walnut-sized balls and place on top of the nuts or raisins.
Combine butter, sugar, pudding mix, cinnamon and milk. Spread over the dough. Let
rise in refrigerator over night. Bake at 300 degrees for 30 minutes. Invert to serve.

Note: We love these recipes that you put together the night before and just take out of
the refrigerator and bake in the morning. It makes it seem like you got up at the crack
of dawn to work in the kitchen, and you really didn‘t!

ZUCCHINI PAN ROLLS                                                               Teri Seiler

  1   tsp. flour                                   1 cup warm water or milk
  1   pkg. yeast                                   2 tsp. honey
 ½    cup warm water                               2 Tbsp. oil
3½    cups flour                                   ½ tsp. salt
2/3   cup zucchini, grated, squeezed and tightly packed

Stir together first 4 ingredients. Combine with warm liquid and add all at once with
remaining ingredients in a large bowl. Knead dough for 10 minutes to make soft firm
dough. Grease surface of dough, let rise in a warm place until doubled in size. Turn
out on floured board and knead lightly. Shape into rolls, put in greased pan and let
rise again about 30 minutes. Preheat oven to 400 degrees. Place rolls on middle rack
and immediately lower heat to 375. Bake 15 to 20 minutes. Tops may be sprayed
with salt water and sprinkled with poppy or sesame seeds.

                                                                         Breads & Rolls

PILLOW SOFT ROLLS                                                     Sandra Schroeder

3¾ - 4½ cups flour                                 ½   cup sugar
 2 pkgs. yeast (¼ ounce, each)                    1¼   tsp. salt
 1 cup sour cram                                   ½   cup water
 2 eggs                                            1   Tbsp. butter, melted

In bowl, combine flour (3 ¾ cups), sugar, yeast and salt. In a sauce pan, heat sour
cream and water to 120 – 130 degrees. Mix into dry ingredients. Beat in eggs until
smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth and
elastic, about 6 – 8 minutes. Place in greased bowl and refrigerate overnight or from
morning until afternoon. Punch down and roll out ½ inch thick. Cut with a 2 ½ inch
biscuit cutter. Place on a greased pan allowing edges to touch. Cover and let rise
about 25 minutes. Brush tops with butter. Bake at 375 degrees for 12 – 15 minutes
or until golden brown.

EMPTY TOMB ROLLS                                                         Diane Bodiford

  1 can crescent rolls                              1 bag large marshmallows

Wrap one large marshmallow in a crescent roll, pinching edges to seal. Repeat for
each roll. Bake as directed on crescent package.

Note: These are great for Easter. Once baked, tear open roll and there is a hollow
inside where the marshmallow melted out!

YORKSHIRE PUDDING                                                      Ingrid Haughton

1¼ cups flour                                       ¼ tsp. salt
1¼ cups milk                                        3 large eggs

Preheat oven to 400 degrees. Spray popover pans with cooking spray. Mix ingredients
together, beating a lot of air into batter. Place small piece of butter or pan drippings in
each cup. Fill each cup ½ full. Bake 20 minutes. Reduce heat to 300 degrees and
continue to bake 20 more minutes. Serve immediately. Makes 6 popovers

     Breakfast Foods

                                                                     Breakfast Foods

SAUSAGE HASH                                                           Betsy Sylvester

 1   lb. bulk pork sausage                         1 medium onion, chopped
 2   medium carrots grated                         1 medium green pepper chopped
 3   cups diced cooked potatoes                    ½ tsp. salt
 ¼   tsp. pepper

Brown sausage. Add onion, carrots and green pepper. Cook until veggies are tender.
Stir in potatoes, salt and pepper. Reduce heat, cook and stir for 20 minutes, or until
lightly browned and heated through. Serves 6

Note: From Taste of Home

BISCUIT CUPS                                                            Corrine Loyola

 1   roll refrigerated biscuits
 ½   lb. breakfast pork sage sausage
 6   large eggs
 ¼   lb. colby jack cheese
     Onion and chive cream cheese
     Non-stick cooking spray

Divide each raw biscuit in half and roll each half out flat. Spray a regular size muffin
tin with cooking spray and line each cup with the rolled half. Bake in a 350 degree
oven for 8-10 minutes. Remove from the oven and immediately tamp down the center
of the biscuits with a spoon, creating a cup. Aside from that fry the sausage until it is
cooked through and in small pieces. Add six beaten eggs and stir until the eggs are
cooked through. Put a 1 tsp. dollop of the cream cheese into each cup, top with a
spoonful of the egg and sausage mixture and add a small slice of colby jack cheese to
the top. Put back in the oven for 10 minutes or until the cheese on top is just melted.

1) Use pizza sauce instead of cream cheese, Italian sausage instead of the pork
     sausage and mozzarella instead of the colby jack cheese.
2) Use pineapple cream cheese, Canadian bacon and sharp cheddar cheese.
3) Use salsa, taco meat and Monterey Jack cheese.
4) Use plain cream cheese, bacon and pepper jack cheese.

                                                                      Breakfast Foods

BEST EVER BREAKFAST HOT DISH                                              DeAnn Pryor

Layer in 9‖ x 13‖ pan:
  3 cups bread crumbs or croutons
  2 lb. sausage, cooked, crumbled and drained
  2 cups shredded cheddar cheese

Beat together:
 12 eggs                                           1 can mushroom soup
  1 tsp. salt                                      2 tsp. dry mustard

Optional add-ins: green onions, red peppers, green chilies, chopped

Pour over first layers in pan. Cover with foil and refrigerate overnight. Let set out for
30 minutes before baking. Bake uncovered at 325 degrees for 1 hour.

Note: From the Nebraska Fence Post Cookbook

SAUSAGE SOUFFLE                                                           Tania Norby

 1 lb. bulk pork breakfast sausage, browned and drained
             (or 1 lb. links, browned and cut into bite-size pieces)
 8 slices white bread, crusts removed, and bread cut into bite-sized pieces
 2 cups grated cheddar cheese
 4 eggs, beaten
2¼ cups milk
1½ tsp. mustard (or ¾ tsp. dry mustard)
 1 can (10-ounces) cream of mushroom soup
 ½ cup milk

Place bread in a buttered 9‖ x 13" pan. Sprinkle cheese and sausage on top. Mix
eggs, 2¼ cups milk and mustard; pour over top of bread in pan. Cover and refrigerate
overnight. Mix cream of mushroom soup and milk; pour over top of casserole. Bake
uncovered at 300 for 1½ hours. Makes 6 to 8 servings.

Note: This is a dish my mom made when I was growing up...I think we first tasted it
when I was in youth group and we made the casseroles to serve at the youth-
sponsored Easter breakfast at church. Today my kids request it for Christmas and
Easter breakfasts at home...and anytime I'm willing to make it in-between!

MARGE’S POTATO PANCAKES                                                 Gina Thornton

  2 eggs                                           ½ tsp. salt
  1 small onion, diced or shredded                 2 Tbsp. flour
  3 cups shredded potatoes (frozen or fresh)       ¼ tsp. baking powder

Mix all ingredients. You can food process them together if you like, adding potatoes
last. Pour onto a hot, well-greased griddle. Serve with ketchup or applesauce.

                                                                    Breakfast Foods

FRENCH TOAST STRATA                                                         Pam Hall

12   cups French bread—cut in 2‖ cubes
 8   ounces cream cheese—cut in ½ ‖ cubes
 8   eggs
2½   cups milk (at least 2% - more is better)
 6   Tbsp. margarine, melted then cooled
 ¼   cup maple syrup
 1   tsp. vanilla
 ½   tsp. maple extract
     Cinnamon sprinkled on top after chilled
     Maple syrup

Grease a 9‖ x 13‖ pan. Place half of the bread cubes in the pan. Add cream cheese
cubes then rest of bread cubes. Beat together the rest of the ingredients and pour
evenly over the bread and cheese cubes. Gently press bread into mixture until cubes
are all coated. Cover with plastic wrap and refrigerate for 2 - 24 hours. Allow pan to
warm a little (room temperature) and top with cinnamon. Bake at 325 degrees for 35 -
40 minutes, until golden brown and set (firm) in the middle. Let stand 10 minutes
before serving. Serve with butter and syrup.

Note: Recipe adapted from sister in Ohio.

BLUEBERRY FRENCH TOAST                                                 Laura Yoder

12   slices day old white bread, crusts removed
 2   pkgs. (8 ounces, each) cream cheese
 1   cup fresh or frozen blueberries             12 eggs
 2   cups milk                                  1/3 cup maple syrup or honey

  1 cup sugar                                     2 Tbsp. cornstarch
  1 cup water                                     1 cup fresh or frozen blueberries
  1 Tbsp. butter or margarine

Cut bread into 1 inch cubes. Place half in a greased 9‖ x 13‖ baking dish. Cut cream
cheese into one inch squares and place over bread. Top with blueberries and
remaining bread. In a large bowl, beat eggs. Add milk and syrup. Mix well. Pour over
bread mixture. Cover and chill 8 hours, or overnight. Remove from refrigerator 30
minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover. Bake
25-30 minutes more or until golden brown and the center is set. Yield: 6-8 servings

Sauce: In a saucepan, combine sugar and cornstarch. Add water. Bring to a boil over
medium heat. Boil for 3 minutes, stirring constantly. Stir in blueberries. Reduce heat.
Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve
over the French toast. (1 ¾ cups sauce)

                                                                      Breakfast Foods

EASY FRITTATA                                                            Gina Thornton

 8 eggs, slightly beaten                           ½ cup diced onion
 ½ cup diced green bell pepper                     1 cup shredded cheese
 1 cup diced ham, bacon or sausage                   Salt and pepper, to taste

Optional add-ins: mushrooms, broccoli, other vegetables, etc.

Preheat oven to 350 degrees. In an omelet skillet, sauté veggies in butter. Stir in the
eggs, meat and cheese. Keep stirring, giving it a start on cooking before placing in your
350 degree oven. Bake for 15 minutes or until a knife comes out clean.

Note: This is like a quiche but without the crust. The slices are perfect, like a slice of
pie. Make sure your skillet is all metal so it can go in the oven. No plastic handles.

WELLNESS PANCAKES                                                        Donna Barker

1½   cups whole wheat flour                        1   tsp. baking powder
 ½   tsp. baking soda                              ¼   tsp. salt
 ½   cup plain yogurt or buttermilk                ¾   cup skim milk
 1   Tbsp. oil                                     2   egg whites or 1 whole egg

Mix dry ingredients together. Add combined liquids with dry ingredients.
Makes 10 pancakes.

Note: To boost fiber, add wheat bran, oat bran, instant oatmeal, diced apples,
blueberries, etc.. Doubles really well.

EARLY A.M. FRENCH TOAST                                Teri Seiler and Betsy Sylvester

 1   cup brown sugar                               ½ cup butter
 2   Tbsp. corn syrup                              5 eggs
1½   cups milk                                     1 tsp. vanilla
 1   loaf French bread, cut into thick slices

In a medium sauce pan, over medium heat, mix and melt brown sugar, butter and
corn syrup. Spray a 9‖ x 13‖ baking dish with non-stick cooking spray. Pour butter
mixture into pan. Mix eggs, milk and vanilla. Arrange bread slices in baking dish to
form 1 layer. Pour egg mixture over bread--don‘t miss any area. Use it all--any extra
will be soaked up by the bread. Cover dish and refrigerate over night. The next
morning simply uncover and bake for 30 minutes in a 350 degree oven. Slice, serve
and enjoy!

Note: I have substituted the milk with SILK vanilla soy milk and omitted the vanilla.
It is good with fruit and nut add-ins, as well.

                                                                   Breakfast Foods

CALIFORNIA CRUSTLESS QUICHE                                               Teri Seiler

 1   cup    chopped fresh mushrooms             ½    cup chopped celery
 ½   cup    finely chopped green onion           2   Tbsp. butter
 1   cup    chopped crispy bacon or ham          6   eggs
 ½   cup    milk                                ¼    cup flour
 1   cup    shredded Swiss cheese                1   cup shredded cheddar cheese
 1   tsp.   seasoned salt                        2   Tbsp. dry white wine or water
 1   tsp.   paprika                            1/8   tsp. Tabasco

Sauté mushrooms, celery and onion in butter until limp. Set aside. Beat eggs and add
milk, flour and seasonings. Beat well. Stir in bacon or ham, cheese and wine. (If
made ahead, can be refrigerated at this point) To bake: stir well and turn into
buttered 10‖ quiche dish. Bake at 350 degrees for 50 minutes, until center is firm.
Remove and let stand 10 minutes before serving.

Note: A Make-ahead breakfast dish

SPINACH / ITALIAN SAUSAGE QUICHE                                    Rosemary Clark

  1 lb. ground Italian sausage, just barely cooked
  1 lb. mozzarella or Monterey Jack cheese, grated
  1 chopped onion
8-10 eggs, slightly beaten
 ½ cup evaporated milk or Half and Half cream
     Salt, to taste
  1 bag (12 ounces) spinach, fresh or frozen

Combine all ingredients. Bake in a greased 9‖ x 13‖ pan at 350 degrees for 60
minutes. It is done when it is firm in the middle and slightly brown around the edges.

SAUSAGE CHEESE STRATA                                                  Karen Vallely

10   slices white bread, crusts removed          1   pkg. Jimmy Dean light sausage
 2   cups shredded pepper jack cheese            1   cup shredded cheddar cheese
 1   can mushrooms (save some for garnish)      10   eggs
 3   cups milk                                   ½   tsp. salt
1½   tsp. dry mustard                            1   tsp. onion powder

Spray 9‖ x 13‖ pan with non-stick spray. Line with bread cubes. Layer half of cheese
and sausage. Repeat layers and arrange mushrooms on top. Beat eggs, milk,
mustard and salt. Pour over layered mixture. Cover and refrigerate overnight. Bake
uncovered at 300 degrees for 1½ hours, or until set. Let stand 10 minutes before

Note: May serve with cream of mushroom soup, heated and thinned with a little milk,
and sautéed mushrooms on top.

                                                                       Breakfast Foods

ZUCCHINI QUICHE                                                           Donna Barker

 2 lbs. (4 cups) zucchini, diced or shredded        1 medium onion, chopped
 ½ cup oil                                          3 beaten eggs
 1 cup Bisquick                                     1 cup Parmesan cheese
   Salt and pepper, to taste

Option: For a main dish, simply add a bit of chopped ham.

Mix all ingredients together and pour into greased 9‖ pie pan. Bake at 350 degrees for
35 minutes.

SHEILA’S BAKED OATMEAL                                                     Sheila Porter

 ½   cup    oil                                    2    eggs, beaten
 1   cup    sugar                                 3½    cups quick oatmeal
 2   tsp.   baking powder                          1    tsp. salt
 1   cup    milk                                   1    tsp. vanilla
 1   tsp.   cinnamon                                    Fruit

Combine oil, eggs and sugar, mix well. Add rest of ingredients. Pour into 8‖ x 8‖ dish
and bake at 350 degrees for 30 to 35 minutes. Top with milk and fruit.

“CREPES BRETONNES”                                                          Barb Larson

  2 cup flour                                       4 eggs
  2 cup milk                                        1 Tbsp. sugar
  1 tsp. salt                                       3 Tbsp. butter, melted

Mix all ingredients (I usually mix it all up in the blender). It is best if the batter sits
for a couple of hours but my kids usually can‘t wait that long. Heat a flat fry pan and
add a slight amount of butter. Add batter and spin the pan to spread the batter over
the entire surface (the thinner the better). (As my French recipe says, ―Pour in enough
batter, but not too much.) Heat a couple of minutes and flip the crepe to heat other
side. Leave another minute or two. Serve hot with ham and cheese, butter and sugar,
powdered sugar and lemon juice, or Nutella and whipped cream.

Note: I received this recipe in one of our first weeks of French language school and
have continued making it often for our family over the past 17 years.

                                                                        Breakfast Foods

FRENCH BREAKFAST PUFFS                                                  Rosemary Clark

 ½   cup flour                                      ½   cup powdered sugar
 1   tsp. baking powder                             1   tsp. salt
 ¾   tsp. nutmeg                                    ½   cup milk
 ½   cup water                                      ¼   cup oil
1½   tsp. grated lemon peel                         3   eggs
     Oil, for deep frying
     Powdered sugar for cooked donuts

Mix flour, sugar, baking powder, salt and nutmeg. Set aside. Combine milk, water, oil
and lemon peel in pan. Heat to rolling boil. Add flour mixture all at once. Beat until
mixture pulls away from side of pan into a ball. Remove from pan. Cool slightly. Add
eggs one at a time, beating afterwards. Drop by tablespoons into hot oil frying until
golden brown. Drain. Sprinkle with powdered sugar.

Note: This is like donuts holes, only SO much better homemade!

GRANDPA’S SWEDISH PANCAKES (Crepes)                                     Rosemary Clark

Mix Together:
  2 cups flour
  6 eggs
  8 Tbsp. margarine or butter, melted               8 Tbsp. of sugar
  1 tsp. baking powder                              1 scant tsp. salt
  2 cups buttermilk (or so)
Serve with:
     Strawberries                                       Whipped cream

Stir in 2 cups buttermilk slowly, stopping when the batter is fairly thin. You won‘t
know until you start them on the griddle whether it is thin enough, so save remainder
of buttermilk, in case you need to thin it some more. Turn griddle up to about 375
degrees, and spread batter on it, spreading it with the bottom of a spoon right after
pouring it on the griddle. When the edges are a little dry, gently turn with pancake
turner, sprayed with non-stick cooking spray, to cook the other side. It will take a little
practice maybe, but well worth it in taste! Serve these with strawberries and whipped

Note: My step dad, Mervyn, worked in Sweden as a missionary for 25 years. He
became quite an expert at making Swedish pancakes, or crepes. They are so yummy!



ASPIRIN CAKE                                                      Rebecca Clingman

Light the oven. Get out bowl and spoon. Get all ingredients. Grease pan. Crack nuts.
Put the cat outside. Remove books and baby doll from table. Measure 7 cups flour. Get
baking powder. Remove Becky‘s hands from flour. Get pan and broom. Sweep up flour
and broken bowl. Get another bowl. Answer phone. Remove Becky‘s hands from the
broken eggs. Wash Becky. Get 2 more eggs. Answer the doorbell. Take ¼ cup salt out
of greased pan. Take shallow bowl. Empty out cracked nuts. Slap Becky‘s hands. Pick
up broken measuring cup as Becky flees. Wash kitchen floor, table, walls and dishes.
Call Bakery. Take an aspirin or two. Lie down.

Note: From First Methodist church.

BUTTERSCOTCH ZUCCHINI CAKE                                                 Teri Seiler

1¼   cups sugar                                 1 cup oil
 2   eggs                                      2½ cups flour
 1   tsp. baking soda                           1 tsp. salt
 1   tsp. baking powder                         1 tsp. cinnamon
 3   cups grated fresh zucchini
 1   bag (12 ounces) butterscotch baking chips

Beat together sugar, eggs and oil. Add flour, salt, soda, baking powder and zucchini.
Pour batter into a greased 9‖ x 13‖ inch baking pan. Sprinkle chips evenly over the
top of batter. Bake at 350 degrees for 40 to 50 minutes.

POPPY SEED BREAD/CAKE                                                 Linda Tedford

  3 cups flour                                  2¼   cups sugar
1½ tsp. baking powder                           1½   tsp. salt
  3 eggs                                        1½   cups milk
1 1/8 cups oil                                  1½   Tbsp. poppy seeds
1½ tsp. vanilla extract                         1½   tsp. almond extract
1½ tsp. butter flavoring

 ¾ cup sugar                                     ½ cup orange juice
 ½ tsp. vanilla extract                          ½ almond extract
 ½ tsp. butter flavoring

Mix together well. Pour into greased pans. Makes 2 large loaves, or 4 small loaves.
For large loaves, bake at 350 degrees for 1 hour. For small loaves, reduce baking time
to 30 – 40 minutes, or until toothpick checks clean. Cool for 10 minutes and remove
from pans. Pour glaze over cakes. These store well and may be frozen.

Note: From a friend in Kansas City.


CHOCOLATE SHEATH CAKE                                                      Jo Walker

 2    cups sugar                                 2   cups flour
 ½    tsp. salt                                  1   tsp. cinnamon
 1    cup butter (½ pound)                       3   Tbsp. cocoa
 1    cup cold water                             ½   cup buttermilk
 ¼    tsp. baking soda                           2   eggs
 1    tsp. vanilla

In a large mixing bowl, sift together sugar, flour, salt and cinnamon. In a saucepan,
combine butter, cocoa and water. Bring to a rapid boil. Add to flour mixture and mix
well. Add buttermilk, baking soda, eggs and vanilla. Mix well. Pour into a greased
and floured 9‖ x 13‖ cake pan, and bake at 350 degrees for approximately 45 minutes
or until toothpick comes out clean.

Icing: (Start 5 minutes before cake is done)
  ½ lb. powdered sugar                           ½ cup butter
   6 Tbsp. milk                                  3 Tbsp. cocoa
   1 tsp. vanilla                                1 cup chopped pecans

Place sugar in a medium-sized mixing bowl. In a sauce pan, combine butter, milk and
cocoa. Heat until the butter melts. Pour mixture over the sugar, mixing continuously.
If necessary add additional sugar for consistency. Add vanilla and pecans and mix
well. Pour over warm cake.

IVORY SHEET CAKE                                                            Pam Hall

  1   cup butter                                 1   cup water
  2   cups flour                                 2   cups sugar
  2   eggs, beaten                               ½   cup sour cream
  1   tsp. vanilla                               ½   tsp. salt
  1   tsp. baking soda

In a large saucepan, bring butter and water to a boil. Remove from heat and stir in all
cake ingredients. Stir until smooth. Pour into greased cookie sheet. Bake at 350
degrees for 20-22 minutes or until golden brown and tests done.

 ½ cup butter                                    6 Tbsp. milk
  1 lb. powdered sugar                           ½ tsp. vanilla
  1 cup chopped pecans

Combine butter and milk in saucepan and bring to a boil. Remove from heat. Add
sugar and vanilla and mix well. Spread over the warm cake. Sprinkle pecans over
frosting immediately.

Note: Obtained from ―Good Afternoon Colorado Show‖ in the early 90‘s


HOT MILK CAKE                                                           Rosemary Clark

 1   Tbsp. butter or margarine                     ½   cup    milk
 2   eggs                                          1   cup    sugar
 ½   tsp. salt                                     1   cup    flour
 1   tsp. baking powder                            ½   tsp.   lemon extract
 1   tsp. vanilla extract

Heat milk and butter together until milk is hot but not boiling and butter is melted. In
separate bowl beat eggs and sugar until very light. Add flavorings. Sift together salt,
flour and baking powder. Add the dry mix and the milk, alternately, to the egg/sugar
mixture. Pour into an 8‖ x 8‖ pan and bake at 350 degrees for 20 minutes.

  5 Tbsp. butter                                   5 Tbsp. brown sugar
  3 Tbsp. milk                                     ½ cup coconut

Melt butter. Stir in other ingredients. Drizzle topping over cake while it is still warm.
Put cake back in the oven, under the broiler for a couple of minutes until golden
brown, watching closely so it doesn‘t burn.

Note: I usually double this for a 9‖ x 13‖ pan, then bake for 30-35 minutes.

OATMEAL CAKE                                                                  Karen Tate

1½   cup    boiling water                         1    cup quick-cooking oats
 ½   cup    margarine                             1    cup sugar
 1   cup    brown sugar                           2    eggs
 1   tsp.   vanilla                              1½    cups flour
 1   tsp.   soda                                  1    tsp. cinnamon
 ½   tsp.   nutmeg                                ½    tsp. salt

Mix together the water, oats and margarine. Let this mixture stand for 20 minutes.
Beat sugars, eggs and vanilla. Sift together flour, soda, cinnamon, nutmeg and salt.
Put everything together and stir just until mixed. Bake in a greased and floured 9‖ x
13‖ pan for 35 minutes at 350 degrees. Before the cake is ready to come out of the
oven, prepare the frosting so that it is done when the cake is done.

  6 Tbsp. melted margarine                         1 cup chopped nuts
  1 cup flaked coconut                             ¼ cup cream or evaporated milk
 ½ cup white or brown sugar                        1 tsp. vanilla

Mix together and spread over the top of the cake. Return the cake to the oven for a
couple of minutes. Let the frosting bubble a little and wait for the coconut and nuts to
turn golden brown. Remove from the oven. Great warm or cold.

Note: We always tried to get mom to let us have this for breakfast. After all, it has all
that oatmeal in it. That‘s a breakfast food, right?


PUMPKIN CAKE (OR CUPCAKES)                                            Betsy Sylvester

  2 cups sugar                                   1   cup oil (or applesauce)
  4 eggs                                         2   cups flour
  2 tsp. cinnamon                                ½   tsp. nutmeg
    Dash of salt                                 2   tsp. baking soda
  2 cans pumpkin

Beat sugar, eggs and oil in large mixing bowl. Stir in all but pumpkin; then add
pumpkin and blend until smooth. Pour into greased and floured 10 inch tube pan or
muffin tins. Bake at 350 degrees for 45 - 60 minutes. Let cool 10 minutes before
removing to cool. Frost with cream cheese frosting or serve with whipped topping.

Note: From the Fence Post Magazine.

CHOCOLATE CHERRY CAKE                                                   Karen Vallely

  1 pkg. chocolate fudge cake mix                 1 can cherry pie filling
  2 eggs, beaten                                  1 tsp. almond flavoring

Put all in large bowl and mix well with fork or mixer at low speed. Pour into greased
and floured 9‖ x 13‖ pan. Bake at 350 degrees for 35 minutes or until done (toothpick

  1 cup sugar                                   1/3 cup milk
  5 Tbsp. butter                                  1 cup (6 ounces) chocolate chips

Put sugar, milk and butter in a pan and heat until boiling. Boil for 1 minute, stirring
constantly. Remove from heat and stir in chocolate chips until smooth. Pour over
cake and let cool.

ANGEL FOOD CAKE                                                       Betsy Sylvester

1 2/3 cups egg whites (12-13 med. size eggs)     ½   tsp. salt
1½ tsp. cream of tartar                          ¾   cup sugar
  1 tsp. vanilla                                 ¼   tsp. almond flavoring
  1 cup plus 3 Tbsp. cake flour                  ½   cup sugar
 ½ cup powdered sugar, sifted

Beat egg whites with salt and cream of tartar to soft peaks. Add ¾ cup sugar
gradually. Beat to medium peaks. Add flavoring. Sift together (5 times) flour and
sugars. Add to egg whites and fold in by hand with wire whisk. Bake in angel food pan
at 350 degrees for 40 - 45 minutes.

Note: This was my mother‘s recipe—she was famous for this cake!


SNICKERS CAKE                                                            Tania Norby

  1   German chocolate or Swiss chocolate cake mix
  1   pkg. (32 squares) caramels, wrappers removed (good job for kids and husbands)
 ½    cup butter
1/3   cup milk
 ¾    cup chocolate chips
  1   cup chopped nuts

Prepare cake mix according to package directions. Pour half of the cake batter into a
greased and floured 9‖ x 13" pan. Bake at 350 degrees for 20 minutes. Meanwhile,
melt caramel, milk and butter in a saucepan over medium heat, stirring frequently,
until smooth. Let cool slightly. Sprinkle baked cake with chocolate chips and nuts,
staying 1/2" away from edges of cake. Cover with caramel, then with remaining batter
and bake at 250 degrees for 20 minutes; then change temperature to 350 degrees and
bake for an additional 10 minutes. Let cool and serve. No frosting necessary!

Note: I won't lie to you...this cake is a pain in the gluteus maximus to make. But
man, is it good. I got the recipe from my long-time friend Shannon, whose
grandmother made it for their family for years and years. Her grandma has passed
the baton to Shannon, who graciously shared this rich and gooey cake's recipe with
me. If you want your family to know you love them, serve them this!

PINEAPPLE CAKE                                                             Karen Tate

 2    eggs                                         2 cups flour
 2    cups sugar                                   1 tsp. vanilla
 2    tsp. baking soda                             1 can (20 ounces) pineapple
 ½    cup pecans, chopped                                    (including juice)

  1 pkg. (8ounces) cream cheese                   ½ cup margarine
1¾ cups powdered sugar                            1 tsp. vanilla
 ½ cup pecans, chopped

Beat ingredients (except pecans) for 2 minutes. Add pecans. Pour into an ungreased 9‖
x 13‖ pan. Bake at 350 degrees for 35 minutes. Cool for only 5 minutes before putting
the frosting on the cake. For frosting, beat cream cheese and margarine until smooth.
Mix in the sugar, vanilla and pecans.

Note: This is the simplest cake you‘ll ever make. It takes just a few ingredients that
you just dump together, stir and bake. Nothing fancy here, but people LOVE it! It‘s
quick to make because you don‘t really have to wait for it to cool before you put on the
luscious frosting.


GOLDEN APRICOT CAKE                                                         Karen Tate

  1 yellow cake mix (pudding in the mix)           1 cup apricot nectar
1/3 cup oil                                        ¼ cup honey
  3 eggs

Frosting and Filling:
  1 jar (10 ounces) apricot preserves
  1 pkg. (3 ounces) cream cheese, softened
 ¼ cup margarine, softened
2½ cups powdered sugar
1/3 cup chopped pecans or walnuts

Preheat oven to 350 degrees. Grease and flour two 8‖ or 9‖ round cake pans. In large
bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at
high speed. Pour batter into pans and bake at 350 degrees for 25 - 35 minutes. Cool
two minutes and remove from pans.

Frosting and Filling: Reserve 2/3 cup of the preserves. In small saucepan, heat
remaining preserves until blended. Set aside. In small bowl, beat cream cheese and
margarine until smooth. Add powdered sugar and blend. Add enough warm preserves
to cream cheese mixture for spreading consistency. Stir in pecans.
Between layers spread 2/3 cup preserves. Put top layer on and frost with icing.
Refrigerate until frosting is firm. Decorate with strips of orange peel, dredged in sugar
and formed into a rose.

SPICE CHOCOLATE ZUCCHINI CAKE                                              Marie Riley

 2   cups flour                                   ½   cup unsweetened cocoa
1¾   tsp. baking powder                          1½   tsp. soda
 1   tsp. salt                                    ¾   cup butter
 2   cups minus 2 Tbsp. of sugar                  2   tsp. cinnamon
 ¾   tsp. nutmeg                                  3   extra large eggs
 2   cups shredded zucchini                       2   tsp. vanilla
 ½   cup plus 2 Tbsp. milk

Mix together flour, cocoa, baking powder, soda and salt. In a large bowl, cream
butter, sugar, cinnamon, and nutmeg until light and fluffy. Add eggs mixing well. Stir
in zucchini and vanilla. Mix well. Alternately add dry ingredients with milk,
beginning and ending with flour. Beat until well blended after each addition. Pour
into greased and floured 9‖ x 13‖ pan. Bake at 375 degrees for 30 minutes or until
toothpick comes out clean.

  1 pkg. (3 ounces) cream cheese, softened   1/3 cup butter, softened
 ¾ tsp. cinnamon                                4 cups powdered sugar
  1 tsp. vanilla                           1½ - 2 Tbsp. milk

Cream together cheese, butter and cinnamon. Add powdered sugar mixing well. Add
vanilla. Gradually add milk.


POLKA DATERS                                                           Donna Barker

1¾   cups chopped dates (8 ounces)              1   cup    hot water
 ½   cup chocolate chips                        1   cup    soft margarine
1¼   cups sugar                                 1   tsp.   vanilla
 2   eggs                                       ½   cup    chocolate chips
1¾   cups flour                                1½   tsp.   baking soda
 1   cup pecans (optional)

Combine dates, hot water and ½ cup chocolate chips. Set aside to cool. Cream
margarine and sugar. Add vanilla and eggs. Add ½ cup chocolate chips. Mix in the
flour and soda well. Add the date mixture. Pour into greased and floured 9‖ x 13‖ pan.
Top with the rest of the chocolate chips and nuts. Bake at 350 degrees for 30 minutes.

CHOCOLATE CREAM-CHEESE CUPCAKES                                              Jackie Gray

 1 pkg. chocolate cake mix                      12 ounces cream cheese, softened
 ½ cup sugar                                     2 Tbsp. flour

Prepare chocolate cake mix for cupcakes, according to package directions. Beat cream
cheese with sugar and flour. Dollop 1½ Tbsp. of the mixture onto each filled cup
before baking according to package.

 16 ounces cream cheese, softened
  ½ cup butter or margarine
  1 cup powdered sugar

Beat cream cheese with butter and powdered sugar until light. Frost cupcakes.

Note: I‘ve made mini and regular cupcakes. Use a decorating tube with a large tip to
squeeze a ―dollop‖ in the center of cupcake batter. It‘s much easier than trying to
spoon it. I got this from some magazine.


TOFFEE SQUARES                                                           Karen Tate

 1   cup margarine                                1 cup brown sugar
 2   cups flour                                   1 tsp. vanilla
 1   egg yolk                                     1 cup (6 ounces) chocolate chips
 ½   cup nuts, ground

Mix together margarine, brown sugar, flour, vanilla and egg. Spread in a 10‖ x 15‖
pan and bake at 350 degrees for 15 – 20 minutes. As soon as this comes out of the
oven, sprinkle the chocolate chips over the cookie. Let the chips melt until chocolate
spreads easily. Spread like frosting. Sprinkle with the ground nuts. Let cool before

Note: This is a speedy, delicious cookie. It‘s great because you‘ll almost always have
all the ingredients on hand!

CARROT COOKIES                                                          Jackie Gray

 2   cups flour                                  2 tsp. baking powder
 ¼   tsp. salt                                   ¾ cup shortening/butter
 ¾   cup sugar                                   1 cup mashed, cooked carrots
 1   tsp. vanilla

Preheat oven to 375 degrees. Sift flour, baking powder and salt together. Cream
shortening and sugar in separate bowl. Add carrots and vanilla to sugar mix. Then
mix in dry ingredients. Drop by spoonfuls onto greased cookie sheet and flatten with
fork. Bake 9 minutes or until firm. Cool and frost.

2½ Tbsp. orange juice                             1 tsp. grated orange rind
1½ Tbsp. butter                                     Powdered sugar

Add enough powdered sugar to make a pasty frosting. Coat tops of cookies and let dry.

Note: Very yummy! This is from my Grandma Joyce in Oklahoma.

MOM’S KIFFLING COOKIES                                               Gina Thornton

 1   stick butter
 4   Tbsp. powdered sugar, heaping
2½   cups flour
 1   tsp. vanilla
 ½   cup chopped pecans

Mix above ingredients with your hands. Form small crescent shapes. Bake for 12
minutes at 325 degrees. Roll in powdered sugar.


WHOLE WHEAT OATMEAL CHOCOLATE CHIP COOKIES                                 Jackie Gray

 1   cup butter, softened                          ¾   cup white sugar
 ¾   cup brown sugar                               2   eggs
 1   tsp. vanilla flavoring                        1   tsp. salt
 1   tsp. baking soda                              1   cup quick cooking oatmeal
2½   cups whole wheat flour                        2   cups semi-sweet chocolate chips

Heat oven to 375 degrees and have cookie sheets ready. Beat butter with sugars until
smooth. Add eggs and vanilla. Use spoon or beater with tongs to mix in all dry
ingredients except chocolate. After mixture is thoroughly blended, add the chocolate
chips. Eat some dough and then place rounded teaspoonfuls on cookie sheet. Keep the
balls about 2 inches apart. Bake 8 - 10 minutes or until browned on top. Cool 5
minutes and then remove to cooling racks. Eat within a few days or freeze.

MONSTER CHOCOLATE CHUNK COOKIES                                         Gina Thornton

 2   cups flour                                    1   cup old fashioned rolled oats
 ½   tsp. baking soda                             ¼    tsp. salt
 1   cup butter, unsalted                      1 1/3   cups brown sugar
 2   eggs                                          2   tsp. vanilla extract
 2   chocolate bars, cut into chunks
     (milk chocolate, or semisweet)

Preheat oven to 300 degrees. In large bowl, with an electric mixer, cream butter,
sugar, eggs and vanilla. On low speed, blend in all dry ingredients. Finally, stir in the
chocolate chunks with a wooden spoon. Divide the dough into 15 equal balls (about
the size of a golf ball) then place on ungreased cookie sheet and pat balls into ½ inch
thick disks. Bake for 13 - 17 minutes. Cool on wire rack.

Note: These are very similar to Mrs. Field‘s cookies that you get at the mall. Also,
sometimes I use 1 cup wheat flour and 1 cup white instead of the 2 cups white flour.
They are still delicious!

REFRIGERATED SUGAR COOKIES                                                   Pam Hall

1½   cups powdered sugar                          1 cup butter
 1   egg                                         1½ tsp. vanilla
 3   cups flour                                   1 tsp. baking soda
 1   tsp. cream of tartar

Mix sugar and butter. Add egg and vanilla. Sift dry ingredients and add to sugar and
butter mix. Refrigerate 2 - 3 hours. Roll out dough on lightly floured surface about 1/3
of the dough at a time. Cut with cookie cutters and place on lightly greased cookie
sheets. Bake at 375 degrees for 7 - 8 minutes. Yield: 3 dozen depending on size of

Note: This recipe was passed down from my Grandma.


CHOCOLATE CHIP MONSTER COOKIES                                              Pam Hall

3¾   cups frosted mini-wheat cereal
 2   cups milk chocolate chips, divided
 1   cup butter, softened                        1   cup sugar
 1   cup brown sugar                             2   eggs
 2   cups flour                                  1   tsp. baking powder
 1   tsp. baking soda                            ½   tsp. salt

Preheat oven to 375 degrees. In a food processor or blender, grind mini-wheats until
fine. Add ½ cup milk chocolate chips and process or blend until mixture is as fine as
possible. In a large bowl, cream butter and sugars. Add eggs and vanilla and mix well.
In a separate bowl, mix flour, baking powder, baking soda and salt. Beat flour mixture
into butter mixture. Work crushed cereal into the mixture with a mixer or wooden
spoon. Add remaining milk chocolate chips. Drop by tablespoons onto lightly greased
baking sheets. Bake for 10 - 12 minutes until edges are lightly browned and centers
are cooked but still moist. Remove from sheets and cool on wire rack. Yield 4 - 5

Note: From King Soopers cereal box

ALMOND RASPBERRY HEARTS                                                    Anne Beh

 1   cup flour
 ½   cup sliced almonds, coarsely chopped
 ¼   cup sugar
 ¼   tsp. almond extract
 ½   cup margarine or butter, softened
 6   Tbsp. raspberry preserves

In medium bowl, combine flour, almonds, sugar and almond extract; mix well. With
fork or pastry blender, cut in margarine until mixture resembles fine crumbs. Shape
dough into a ball. If necessary, cover with plastic wrap; refrigerate 1 hour for easier
handling. Heat oven to 375 degrees. On well-floured surface, roll out half of dough at
a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with floured 2½
inch heart shaped or round cookie cutter. Place half of cookies 1‖ apart on un-greased
cookie sheets. Cut 1‖ heart shape from centers of remaining cookies. Place cookies and
small cut out hearts on cookie sheets. Bake at 375 degrees for 5-8 minutes or until
light golden brown on bottom. Cool 1 minute; remove from cookie sheets. Cool
completely. Spread bottom side of each whole cookie with about 1 tsp. of preserves.
Top each with matching cut-out cookie. Use small hearts to top ice cream sundaes.
Makes 16 sandwich cookies and 16 small hearts.


SOFT SUGAR COOKIES                                                       Tania Norby

 1     cup butter (no substitutes)              1½   cups sugar
 2     eggs, beaten                              3   Tbsp. milk
 1     tsp. vanilla                              2   Tbsp. baking powder
3½     cups flour                                ½   tsp. salt

Cream butter and sugar; add eggs, milk and vanilla. Add dry ingredients and mix
until well blended. Using plastic wrap, form dough into two rolls, each about 2" in
diameter. Refrigerate for about two hours for easier handling. Cut into 1/4" circles
and bake at 375 degrees for 12 minutes until set but not browned. Cool on wire rack
and store in an air-tight container.

Note: These can be frosted, but are so yummy they don't need to be. I don't
recommend them for rolling out and cutting into shapes because the dough is so soft
and it just gets too sticky.

SUGAR COOKIE CUT-OUTS                                                    Jackie Gray

 ½ cup butter (unsalted), softened               ½ cup sugar
 2 tsp. baking powder                            1 tsp. vanilla
 2 large eggs                                   2½ cups flour

Beat butter, sugar, baking powder and vanilla on medium speed until blended. Add
eggs one at a time, beating well after each addition. On low speed, beat in flour until
blended. Wrap and chill dough one hour or until firm. Heat oven to 375 degrees. Have
cookie sheets ready. Roll out portions of dough on lightly floured surface with lightly
floured rolling pin to about ¼‖ thick and cut out with cookie cutters. Re-roll scraps.
Bake 7 - 10 minutes or until golden brown. Remove to wire rack to cool. Decorate as
desired after cookies have cooled. Eat and enjoy!

MOLASSES COOKIES                                                       Sue Scheribel

 1     cup    brown sugar                        1   cup white sugar
 1     cup    margarine                          2   eggs
 ½     cup    molasses                           ½   tsp. salt
 1     tsp.   ginger                             1   tsp. cinnamon

  5 tsp. white vinegar

Cream together butter, sugars and eggs. Add molasses, salt, ginger and cinnamon.
Mix well. Combine soda and vinegar. Stir in, alternately, with flour. Roll like marbles
or drop by spoonfuls onto a baking sheet. Bake in 350 degree oven for about 8
minutes. They bake fast and should be soft and chewy.

Note: This recipe is at least five generations old and is our family‘s favorite cookie
recipe. It is my children‘s great-grandma‘s aunt's recipe from Amish country in mid-


CORN FLAKE COOKIES                                                 Rosemary Clark

  1 cup sugar                                    1 cup white corn syrup (Karo)
  1 cup crunchy peanut butter                    6 cups corn flakes

Bring sugar and corn syrup to a rolling boil. Remove from heat and add peanut butter,
mixing thoroughly. Then add corn flakes, folding gently. Drop by tablespoons onto
waxed paper to cool.

Note: The kids in the youth groups requested these all the time!

PEANUT BUTTER BITES                                                    Jackie Gray

  1 cup peanut butter
  1 cup sugar
  1 egg

Preheat oven to 350 degrees. Lightly grease cookie sheet. Place all ingredients in
medium bowl and mix until well blended. Shape dough into 1― balls and place them
on cookie sheet. Bake 7 - 10 minutes or until bottom edges look golden brown.

Note: From the Denver Post

FROSTED PEANUT SQUARES                                             Rosemary Clark

 ½ cup brown sugar, firmly packed                ½ cup peanut butter
 ½ cup corn syrup (Karo)                         1 cup peanuts, roughly chopped
 4 cups corn flakes                              1 cup chocolate chips, melted

Combine sugar, peanut butter and corn syrup in a large saucepan. Cook over medium
heat until mixture starts to bubble, stirring constantly. Remove from heat; stir in
peanuts and corn flakes using two forks to mix thoroughly. Press warm mixture evenly
and firmly into a 9‖ x 13‖ pan. Spread roughly with melted chocolate and cool. Makes
24, 2‖ squares.

PEANUT BUTTER BARS                                                     Jackie Gray

 2 cups graham cracker crumbs
 1 cup margarine, melted
 1 cup peanut butter
2½ - 3 cups powdered sugar
 2 cups chocolate chips (dark is great!)

Mix all ingredients together except chocolate chips. Press into 9‖ x 13‖ pan. Melt 2
cups chocolate chips spread on top. Cool. Cut into bars.

Note: This is from a cookbook my high school senior class put together in 1991
for a fundraiser.


FROSTED PEANUT BUTTER FINGERS                                        Rosemary Clark

 1    cup butter, softened                      1½   cups brown sugar
 1    cup sugar                                  1   egg
2½    cups creamy peanut butter, divided        1½   tsp. vanilla extract
2½    cups quick cooking oats                    2   cups flour
 1    tsp. baking soda                           ½   tsp. salt

In a mixing bowl, cream butter and sugars. Add 1 cup peanut butter, egg and vanilla
mix well. Combine oats, flour, baking soda and salt. Add to the creamed mixture.
Spread into a greased cookie sheet pan. Bake at 350 degrees for 13 - 17 minutes or
until golden brown. Cool slightly, about 12 minutes. Spread with remaining peanut
butter. Cool completely.

  6 Tbsp. butter                                  4 cups powdered sugar
 ½ cup cocoa                                      1 tsp. vanilla
6-8 Tbsp. milk

In a mixing bowl, combine the butter, powdered sugar, cocoa, vanilla and enough milk
to achieve spreading consistency. Spoon over peanut butter layer, then spread. Cut
into bars. Yield: about 3 dozen

Note: From the Taste of Home 2002 Quick Cooking annual cookbook

GERMAN CHOCOLATE BROWNIES                                            Ingrid Haughton

  1   pkg. caramels, unwrapped                   1 can sweetened condensed milk
  1   pkg. German chocolate cake mix             ¾ cup butter, melted
1/3   cup milk                                   1 cup pecans or walnuts, chopped
  1   cup chocolate chips

Preheat oven to 350 degrees. Grease a 9‖ x 13‖ pan. Melt caramels in microwave,
according to package directions. Add condensed milk to caramels and mix thoroughly.
Let cool. In a large bowl, combine cake mix, milk and melted butter. Take half the
cake mixture and, using fingers, press mixture into the bottom of the pan. Bake for 8
- 10 minutes until somewhat firm and let cool slightly. Sprinkle chocolate chips across
the bottom of the pan and then pour caramel mixture over the chips. Crumble the
remaining cake mixture over the top. Bake for 18 - 20 minutes. Let brownies cool for
at least one hour before cutting. Cut into small squares (it‘s very rich!). Makes about
50 small brownies.


BROWNIE MACAROONS                                                  Rosemary Clark

 1 cup margarine                                2 cups sugar
1½ tsp. vanilla                                 4 eggs
1½ cups flour                                 2/3 cup cocoa

Grease a cookie sheet. Combine margarine, sugar and vanilla. Beat until fluffy. Add
eggs, one at a time, beating well after each addition. Add flour and cocoa. Mix well
and spread in pan.

  1 can sweetened condensed milk             2 2/3 cups shredded coconut

Combine condensed milk and coconut. Spoon over first layer, spreading to cover.
Bake at 350 degrees for 25-30 minutes or until topping is golden brown. Cool and cut
into squares.

Note: This is one I‘ve served to my Women‘s Bible Study group, and it always seems
like it goes quickly. At least, I‘ve never had to take any back home!

BANANA BARS with PENUCHE FROSTING                                      Karen Vallely

 ½   cup butter                               1½    cups sugar
 2   egg yolks, beaten (use whites later)      ½    cup sour milk*
 ½   cup boiling water                          1   tsp. baking soda
 1   cup mashed banana                        2½    cups flour
 2   tsp. baking powder**                     1/8   tsp. salt
 1   tsp. vanilla                              ½    cup nuts
 2   egg whites, beaten until stiff

  * To make sour milk, combine ½ cup milk with ½ Tbsp. vinegar.
 ** For high altitude, reduce to 1½ tsp.

Cream butter and sugar in mixer, then add egg yolks, sour milk, boiling water and
baking soda. Gradually add banana. Combine flour, baking powder and salt. Add
flour mixture to batter. Add vanilla and nuts, and then fold in beaten egg whites.
Bake in a greased 11‖ x 17‖ pan at 350 degrees for 25 minutes.

Penuche Frosting:
  5 Tbsp. butter                                1 cup brown sugar
 ¼ cup milk                                     2 cups powdered sugar

Melt butter and add brown sugar (at high altitude, you may have to add 1 - 2 Tbsp.
water); boil 2 minutes, stirring constantly. Stir in milk. Bring to boil, stirring
constantly. Cool to lukewarm. Add powdered sugar. Beat until thick enough to


LEONA’S CHOCOLATE CHIPPIT SQUARES                                     Rosemary Clark

  2   cups flour                                   1   cup white sugar
1/8   tsp. salt                                    2   tsp. baking powder
2/3   cup butter                                   4   egg yolks
  4   egg whites                                   1   pkg. chocolate chips
  2   cups brown sugar                             2   cups coconut

Cream butter, sugar; add yolks, then dry ingredients mixed together. Press into 9‖ x
13‖ pan. Mix last four ingredients together and spread over first mixture. Bake at 350
degrees for 35 - 40 minutes, or until golden brown. Makes a bunch of squares and
for chocolate lovers, it‘s almost heaven!

DUTCH PEPPERNUTS                                                      Rosemary Clark

Bring to a boil and cool slightly:
  3 cups brown sugar
  1 cup corn syrup
  1 cup shortening
  4 beaten eggs
  1 tsp. cinnamon
  1 tsp. cloves
  1 tsp. anise seed
  1 tsp baking soda dissolved in 1 cup water

Add enough of the flour to make soft, but not sticky, dough.

Refrigerate for 1 hour. Take out of the refrigerator and roll dough out on the counter
top or table in thin, long, round strips , about ¾ inch thick. Cut into ½ inch rounds.
Place flat on cookie sheet, leaving a little space between each cookie (this makes them
into hard cookies as they cool) and bake at 350 degrees until light brown. Lift off
cookie sheet and cool on wire rack.

Note: These are a spicy, hard little cookie that the Dutch people traditionally share
with others in their stockings or as Sinter Klaus or St. Nick goes by on the parade
float. He tosses these to the crowds as he goes by. St Nick‘s day is traditionally on
December 6th and it is celebrated like our Christmas in that people share what they
have with others. If the children have been good they get chocolate letters and this
cookie in their stockings. If they‘ve been bad they get coal or a little bag of salt. St.
Nick‘s day is a day to have fun, play practical jokes on one another and just enjoy
being together. The cookies are a fun family project to make.


CREAM CHEESE BROWNIES                                                    Jackie Gray

 1   pkg. fudge brownie mix
 1   pkg. (8 ounces) cream cheese, softened
 2   eggs
 1   tsp. vanilla
3½   cups powdered sugar

Preheat oven to 350 degrees. Prepare brownies according to directions on box. Mix
remaining ingredients thoroughly. Pour cream cheese mixture on top of uncooked
brownies. Cook at 350 degrees for 40 - 45 minutes, until golden brown. Cool and

LEMON BARS                                                                Sandi Berg

 1   cup flour                                   ½   cup butter
 ¼   cup powdered sugar                          1   cup sugar
 2   eggs                                       2½   tsp. flour
 ½   tsp. baking powder                          3   Tbsp. real lemon juice
 ½   cup coconut

Mix together flour, butter and powdered sugar. Pat in greased pan. Bake 20 minutes
at 350 degrees. Beat together sugar and eggs. Add flour, baking powder, lemon juice
and coconut. Pour over first layer and bake for 25 minutes. Take a knife and run it
around the edges of pan before it is totally cooled.

DUTCH BOTERKOEK                                                      Rosemary Clark

 1 lb. butter                                     3 cups white sugar
4½ tsp. almond extract                            5 eggs, beaten (divided)
4½ cups flour

Cream butter, sugar and almond extract. Add 4 of the beaten eggs. Add flour and mix
well. Press into cookie sheet or glass baking pan about ¾ inch thick. Brush top with
remaining egg. Bake at 350 degrees for 20 - 30 minutes. It should be moist and barely

Note: Better under-cooked than over so that it is moist. These are almond-flavored
squares unlike anything you‘ve ever tasted. They are a traditional Christmas treat that
my family has made since I was a baby. I continue the tradition with my kids and
husband. They love em! Eet smakelyk! (In Dutch it means, ―Eat hearty.‖)


CHOCOLATE PEANUT CLUSTERS                                              Donna Barker

  1   pkg. (21 ounces) almond bark
  1   pkg. (12 ounces) semi-sweet chocolate chips
  1   jar (16 ounces) peanuts, salted
  1   jar (16 ounces) peanuts, unsalted

Melt almond bark being careful not to let it burn. Add the chips. Stir until well
blended. Add nuts. Stir. Drop by teaspoons full onto wax paper. Makes 60 - 80
clusters (If the chocolate mixture has cooled, melt again only until soft and can cover
the nuts.)

Note: Very easy!

BUTTERCREAM EASTER EGGS                                                Donna Barker

Butter cream filling:
 2 lbs. sifted powdered sugar
 ½ cup butter, softened (if using margarine, do not sift the powdered sugar)
 6 Tbsp. evaporated milk
 1 tsp. vanilla or almond extract

Use electric mixer and mix until creamy. Shape into 2 large eggs (or several smaller
eggs). Place eggs on waxed paper and refrigerate until firm.

Chocolate covering:
 6 squares unsweetened chocolate
 9 ounces chocolate chips

Melt the chocolate together. Cover the cold butter cream eggs with the chocolate,
letting it run over the sides. Decorate eggs, as desired. Refrigerate well. Display them
on a pretty plate. To eat, slice thin pieces. These are rich and can last in the
refrigerator for 1 – 2 weeks, if wrapped well. I make them small like the size of a
regular egg and these can be eaten without slicing.

PEANUT BUTTER FUDGE                                                Sandra Schroeder

  2 cups sugar
 ½ cup milk
1 1/3 cups peanut butter
  1 jar (7 ounces) marshmallow crème

In a saucepan, bring sugar and milk to a boil; boil for 3 minutes, stirring constantly.
Add peanut butter and marshmallow crème; mix well. Quickly pour into a buttered 8‖
square pan. Chill until set. Cut.


YUMMY FUDGE                                                                Jackie Gray

1 1/3 cup sugar
2/3 cup evaporated milk
 ¼ cup butter
  1 jar (7 oz) marshmallow crème, or 16 large marshmallows, quartered.
 ¼ tsp. salt
  1 pkg. (12 ounces) dark chocolate chips       1 tsp. vanilla
  1 cup chopped walnuts

Combine sugar, milk, butter, marshmallow crème and salt in a 2 quart saucepan.
Cook, stirring constantly, until mixture has boiled for 5 minutes. Remove from heat.
Add chocolate and vanilla, stirring until chocolate melts. Stir in nuts. Pour into a 8‖ x
8‖ pan. Let stand until firm; then cut into squares.

Note: I changed it a tad from a Diamond Walnut recipe.

PEANUT BRITTLE                                                          Donna Barker

Combine in sauce pan and boil to hard crack stage (when syrup ―cracks‖ in a small
bowl of ice water)
  2 cups sugar
  1 cup white corn syrup (Karo)
 ½ cup water

When mixture is at hard crack, add:
 3 Tbsp. butter
 2 cups peanuts (or others nuts of your choice).

Boil to hard crack again. This won‘t take long. Remove from heat and quickly add:
 1 Tbsp. baking soda
 1 tsp. vanilla

Stir well to mix up the soda. Soda will bubble the mixture so you must stir quickly.
Pour brittle on a well buttered metal cookie sheet or two. Cool. Flip once while cooling.

Note: Making this in winter means you can ―fast cool‖ in the garage.          This is my
favorite recipe.

SUGAR NUTS                                                          Sandra Schroeder

 1 cup sugar
 2 cups Spanish nuts
 ½ cup water

Using large electric skillet, bring sugar, water and nuts to a boil. Cook 15 minutes
over medium heat, stirring constantly, until water evaporates. Place nuts on cookie
sheet. Bake at 325 degrees for 15 – 20 minutes. Let cool and store.


PUPPY CHOW                                                                Karen Tate

  9 cups Crispix                                  ½ cup margarine
  1 cup chocolate chips                           ½ cup peanut butter
2–3 cups powdered sugar

Melt margarine, chocolate chips and peanut butter in a saucepan or double boiler.
Pour over Crispix until evenly covered. Place in Zip-loc bag and add powdered sugar.
Shake until cereal is evenly coated with powdered sugar. Serve in a ‗dog dish‘ for
extra fun!

WHITE CHOCOLATE CHEX MIX                                                  Karen Tate

  6   cups rice Chex
  3   cups Cheerios
  2   cups pretzel sticks
  2   cups peanuts
  1   bag (12 ounces) white chocolate chips
      Seasonal candy like candy corn or M-n-M‘s

Mix together the Chex, Cheerios, pretzels and peanuts in a large bowl. Melt the
chocolate chips in a smaller bowl in the microwave until smooth (or over a double
boiler). Pour the chocolate mixture over the dry mixture. Stir until everything is
evenly coated. Spread on wax paper and let cool. Lastly, add M-n-M‘s to the mix.

Note: My sister-in law brought this for Christmas one year. It‘s crazy rich, but sure
was popular--the perfect mix of sweet and salty!

SOUR CREAM CANDIED NUTS                                                   Karen Tate

1½    cups sugar
 ½    cup dairy sour cream
1/8   tsp. salt
  1   tsp. vanilla
2½    cups nut halves (walnuts, pecans, hazelnuts, etc.)

In a heavy saucepan, mix sugar, sour cream and salt. Bring to a boil and cook,
stirring until a small amount of mixture forms a soft ball when dropped in very cold
water (or use a candy thermometer and heat to 236 degrees). Remove from heat and
add vanilla. Beat until mixture begins to thicken and loses its gloss. Add nuts and
stir quickly to coat all sides. Turn out on a greased cookie sheet. Separate nuts with
two forks. Let cool. Makes about 1 1/8 lbs.

Note: My parents own a hazelnut orchard in Oregon; so, growing up we tried out a lot
of different recipes with nuts in them!


BAKED CARAMEL CORN                                                        Karen Tate

  1   cup margarine                               2 cups brown sugar
 ½    cup corn syrup (Karo)                       1 tsp. salt
 ½    tsp. baking soda                            1 tsp. vanilla
6-7   quarts popped corn                            Peanuts, if desired

Pop popcorn. Place in bowl that‘s large enough to stir popcorn and caramel together.
Sprinkle peanuts over dry popcorn. Set aside. In a large saucepan, combine butter,
brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Boil, without
stirring, for 5 minutes. Remove from heat. Quickly stir in soda and vanilla. Slowly
pour caramel over popcorn, mix well. Turn into 2 large baking pans (foil turkey baking
pans work great). Bake one hour at 250 degrees, stirring every 15 minutes. Remove
from oven; cool completely. Break apart. Store in tightly covered container. Makes 5

Note: Got this one from my Mom‘s friend many years ago. When I was a residence
hall director at Anderson University, I made this for the girls in the dorm on many
occasions. It‘s an unbelievably cheap party food!



SPLIT PEA SAUSAGE SOUP                                                      Tania Norby

 1    lb. smoked kielbasa (use turkey kielbasa for a lower-fat option)
 1    lb. dry split peas, rinsed
 6    cups water
 1    cup chopped carrots
 1    cup chopped onion
 1    cup chopped celery
 1    Tbsp. minced fresh parsley (or 1½ tsp. dried)
 1    tsp. salt
 ½    tsp. ground black pepper
 2    bay leaves

Cut sausage in half lengthwise; cut into 1/4" pieces. Place in a Dutch oven or soup
kettle. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer
1¼ to 1½ hours or until peas are tender. Remove bay leaves and serve. This can also
be cooked in a crock pot/slow cooker for several hours. Makes approximately 8
servings, or 2 quarts of soup.

Note: This makes a wonderfully hearty, flavorful soup! My kids have no clue how
many veggies they're eating and this is one of their favorites! Tastes great topped with
shredded colby/jack or mild cheddar cheese. This soup also freezes well.

TORTILLA SOUP                                                            Laura Santarelli

   Vegetable cooking spray
1/3cup sliced green onions
  4cups chicken broth
  2cups cooked rice
  1can (10½ ounces) diced tomatoes with green chili, undrained
  1cup cooked chicken breast, cubed
  1can (4 ounces) chopped green chili, undrained
  1Tbsp. lime juice
   Salt to taste
   Tortilla chips
 ½ cup chopped tomatoes
 ½ avocado cut into small cubes
 4 lime slices for garnish
   Fresh cilantro for garnish

Heat Dutch oven or large sauce pan coated with cooking spray over med-high heat
until hot. Add onions; cook and stir until tender. Add broth, rice, tomatoes and juice,
chicken, and chilies. Reduce heat to low; cover and simmer 20 minutes. Stir in lime
juice and salt. Just before serving pour into soup bowls, top with tortilla chips,
tomato, and avocado. Garnish with lime slices and cilantro. Enjoy!

Note: Recipe from ―Treasury of Favorite Brand Name Recipes‖.


TACO SOUP                                                                   Tania Norby

 1    lb. ground beef or ground turkey
 ¼    cup chopped onion
 1    can (16-ounces) diced tomatoes
1½    cups water
 1    can (16-ounces) kidney beans, drained
 3     Tbsp. taco seasoning mix
 1    cup salsa or picante sauce
1½    cups frozen corn, optional
      Colby/Jack or cheddar cheese

Brown ground beef and onions; drain. Add all other ingredients. Bring to a boil,
reduce heat and simmer for 15 minutes. Serve topped with shredded colby/jack or
cheddar cheese, with tortilla chips on the side. Makes 6 servings.

Note: This soup freezes well. If you enjoy experimenting with recipes, this is a good
one to play with. My mom's used different kinds of beans, and I added the corn to
make it heartier and more colorful. Make it spicier, milder, add more beans and less
meat...this is a recipe that's difficult to mess up!

TORTILLA SOUP ala DIANE                                                  Diane Bodiford

  2   chicken breasts, cooked and diced             1   zucchini squash sliced
  6   cups chicken broth                            1   yellow squash sliced
  1   med. onion, chopped                           1   can diced tomatoes w/juice
4-5   cloves garlic, minced                         1   can black beans, undrained
  8   ounces sliced mushrooms                       1   can diced green chilies
  2   tsp. oregano                                  1   cup frozen corn
  3   Tbsp. chili powder                            1   tsp. cumin
      Salt, to taste                                    Black pepper, to taste
      Garlic powder, to taste                           Cilantro, fresh and chopped
                                                              (add just before serving)
12 corn tortillas
   Grated cheese
   Sour cream

Heat broth and add all ingredients except last three. Take 6 of the tortillas and cut
into 1" squares (or so) and add to soup. These actually act as a bit of a thickener.
Simmer all ingredients until the squash is cooked and flavors meld. Adjust seasoning
as needed (I like lots of chili powder and garlic, for example.) Cut remaining 6 tortillas
into thin strips and fry in oil until crisp and golden. Drain. When soup is cooked
through, serve topped with cheese, tortilla strips and a dollop of sour cream.


SPICY TORTILLA SOUP                                                     Karen Vallely

  2   Tbsp. vegetable oil
  1   med. onion, chopped
  1   jalapeno pepper, chopped (take out seeds)
  2   cloves garlic, minced
4-6   chicken breasts, cooked, de-boned, and shredded
  1   can (28 ounces) diced tomatoes
  1   can (10 ½ ounces) beef broth                1 can (10½ ounces) chicken broth
  1   can tomato soup                            ¾ cup water
  1   tsp. ground cumin                           1 tsp. chili powder
 ½    tsp. lemon pepper                           2 tsp. Worcestershire sauce
 ½    cup picante sauce

Optional add-ins: corn and black beans
      Serve with: tortilla chips and grated cheddar cheese.

Sauté onion, pepper, garlic and chicken in large kettle. Add remaining ingredients
and simmer one hour. Serve with crushed tortilla chips and grated cheddar cheese.

BUTTERNUT SQUASH BISQUE                                                   Sandi Berg

 2    Tbsp. butter
 2    small onions, minced
 3    cups butternut squash, peeled, seeded and cubed
1¼    quarts chicken broth
1½    cups cubed potatoes
 1    tsp. paprika
 ½    cup whipping cream
1½    Tbsp. snipped fresh chives,
      salt and freshly ground black pepper
      a few whole chives, to garnish

Melt the butter in a large saucepan. Add the onions and cook for about 5 minutes,
until soft. Add the squash, stock, potatoes, and paprika and bring to a boil. Lower the
heat to low, cover the pan and simmer for about 35 minutes until all the vegetables
are soft.
Pour the soup into a food processor or blender and process until smooth. Return the
soup to the pan and stir in the cream, if using. Season with salt and pepper and
reheat slowly. Stir in the chopped chives just before serving. Garnish each serving
with a few whole chives.

Note: This is a fragrant, creamy and delicately flavored soup.


MUSHROOM BARLEY SOUP                                                   Karen Vallely

 1   cup quick medium barley                      6 cups water
 3   med. carrots, finely chopped                 3 med. celery ribs, finely chopped
1½   tsp. onion salt                                Black pepper
1½   lbs. mushrooms, finely chopped               1 med. onion, coarsely chopped
 2   Tbsp. butter                                 6 cups chicken broth
 1   cup heavy cream or evaporated milk           3 tsp. Kitchen Bouquet
     Finely chopped parsley for garnish

Add two cups of hot water to barley. Let stand for 10 minutes. Meanwhile, combine
the remaining four cups of water with the carrots and celery. Bring to a rolling boil
over medium high heat. Add the barley and onion salt and boil for 25 minutes, adding
more water if necessary. Add pepper to taste. While this mixture is boiling, sauté the
mushrooms and onion in butter over medium heat until the mushrooms exude their
liquid and the liquid evaporates. Do not overcook. Add the mushroom mixture to the
barley, stir in the broth and return almost to a boil. Stir in the cream. Season with
Kitchen Bouquet.

BROCCOLI WILD RICE SOUP                                                   Teri Seiler

 5   cups water or chicken broth
 1   box (6 ounces) Uncle Ben‘s Original Long Grain and Wild Rice mix
 1   can (10¾ ounces) reduced-fat, reduced sodium cream of chicken soup, undiluted
1½   cups 1% milk
 1   pkg. (8 ounces) fat-free cream cheese, cubed
 ¼   tsp. salt
 1   pkg. (10 ounces) frozen, chopped broccoli, thawed
 1   large carrot, shredded
 ¼   cup sliced almonds, toasted

Optional: Add 2 cups cooked, chopped chicken the last 5 minutes.

In a large saucepan, combine the water and rice mix with contents of seasoning
packet: bring to a boil. Reduce heat: cover and simmer for 20 minutes. Add soup,
milk, cream cheese and salt. Stir until cheese is melted. Add broccoli and carrot,
cook over medium-low heat for 5 - 6 minutes or until vegetables and rice are tender.
Garnish with almonds. Yield: 6 servings


CHEESY LASAGNA SOUP                                                   Laura Santarelli

 1    lb. ground beef (or ½ lb. ground beef and ½ lb. Italian Sausage)
 1    medium onion, sliced
 2    large green bell peppers, cut into 1-inch pieces
 2    cloves garlic, finely chopped
 4    cups water
 2    cans (14½ ounces, each) diced tomatoes in olive oil, garlic and spices, undrained
 1    can (6 ounces) tomato paste
 2    cups (4 ounces) mafalda pasta, uncooked (mini-lasagna noodle or any pasta noodle)
 1    Tbsp. packed brown sugar
1½    tsp. Italian seasoning,
 ¼    tsp. pepper
1½    cups Italian-style croutons
1½    cups shredded part-skim mozzarella cheese (6 ounces)

Cook beef, onion, bell peppers and garlic in Dutch oven over medium heat, stirring
occasionally, until beef is brown and onion is tender; drain. Stir in water, diced
tomatoes and tomato paste until blended. Stir in remaining ingredients except
croutons and cheese. Heat to boiling; reduce heat. Cover and simmer about 10
minutes, stirring occasionally, until pasta is tender. Set oven control to broil. Pour
hot soup into six oven-proof soup bowls or casseroles. Top each with ¼ cup croutons.
Sprinkle with cheese. Broil soup with tops 3‖ to 4‖ from heat 1 to 2 minutes or until
cheese is melted.

SHRIMP BISQUE                                                          Corrine Loyola

  1   lb. medium shrimp (peeled and de-veined)     2 ribs celery
  1   medium onion                                 6 Tbsp. butter
  2   cups chicken stock                           1 quart heavy cream
  2   Tbsp. flour                                    Salt and white pepper, to taste
      Parsley (optional for garnish)

Combine 2 Tbsp. flour with 2 Tbsp. butter in a small saucepan and sauté until golden
brown. Set aside. Sauté shrimp in 2 Tbsp. butter until just pink (3 - 5 minutes).
When cooked, divide shrimp in half and finely chop one half of the shrimp. Reserve the
other half for garnish. Next, finely dice the onion and celery and sauté them in the
remaining 2 Tbsp. butter (in a Dutch oven). Add the diced shrimp, chicken stock, and
heavy cream and simmer until heated through. Season with salt and pepper. After
seasoning, add the butter/flour roux from the first line and whisk until completely
combined. Heat until desired thickness (do not boil). Again, taste and adjust
seasonings. To serve, garnish with three shrimp and a leaf of parsley.

Note: Make it no more than an hour before serving because it does not reheat well.


CORN and SHRIMP CHOWDER                                               Ingrid Haughton

This is fantastic in the summer when you can get fresh vegetables

 2    Tbsp. olive oil                             1     red onion, chopped
 1    bunch scallions, finely sliced              2     large cloves garlic, minced
 1    red pepper, diced                           1     yellow pepper, diced
 1    Tbsp. jalapeno pepper, finely diced         1     zucchini, diced
 3    ears corn                                   ½     lb. cooked shrimp, chopped
1¼    cups chicken stock                          1     packet Goya seasoning
 2    cups milk                                   ½     cup chopped cilantro

Option: Use one can evaporated milk, or cream, instead of the milk to make it really

In a large pot heat oil and garlic and then add the red onion and scallions. Heat slowly
until transparent, over medium low heat. Add remaining vegetables and cook. Scrape
the kernels from the three ears of corn, saving the milk, and add the corn and its milk
to pot. Cook for five minutes, being careful not to overcook the vegetables. Add the
cooked shrimp, chicken stock, milk and one packet Goya seasoning. Bring to just
under a boil. Add cilantro and serve soup with one shrimp and a sprig of cilantro on

SAUSAGE CORN CHOWDER                                                        Karen Tate

  1   lb. mild sausage                            ¼     cup white onion, chopped
  2   Tbsp. olive oil                             1     cup celery, diced
  1   can creamed corn                            ¼     tsp. nutmeg
  1   cup potato soup mix powder                 4½     cups water
  1   cup frozen Mexican corn                     ½     cup Half-n-Half
        (with pepper, black bean, etc.)

Optional add-ins: shredded carrots, or other veggies.

Sauté sausage and onion in the olive oil (no need to drain). Add everything else and
simmer for 30 minutes. Add the Half-n-Half the last 5 minutes of cooking.

Note: This is an original recipe. I took the best of two or three different recipes and
came up with this. The kids LOVE it, so I make it often! I usually make it double, and
still it never lasts in my house more than a couple of days!


WILD WEST CHICKEN CHOWDER                                                   Betsy Sylvester

  2   Tbsp. oil
  1   cup chopped onion
  1   cup chopped green or red pepper
  2   boneless, skinless chicken breast halves, cut into bite size pieces
  1   cup chicken broth
  1   cup milk
  1   can (16 ounces) sweet potatoes, rinsed and chopped
  1   pkg. (10 ounces) frozen corn
  1   pkg. taco seasoning mix
  1   can (4 ounces) chopped green chilies

Heat oil, add onion and pepper; cook until crisp-tender. Add chicken. Cook and stir
until pink is gone. Add remaining ingredients and mix well. Bring to boil. Reduce heat
to med-low and simmer for 10 minutes or until chowder is thoroughly heated. Serves

Note: From Pillsbury Cook-off 1998.

CHICKEN CORN CHOWDER                                                        Corrine Loyola

  1   bag frozen corn                             2 cans creamed corn
  1   can Mexi-corn                               1 can diced new potatoes
  4   chicken bouillon cubes                      2 cups water
  5   boneless skinless chicken thighs or breasts 1 pint heavy whipping cream
  2   ribs celery                                 1 small green bell pepper
  1   small yellow onion                          ½ lb. bacon
  2   Tbsp. oil                                     Salt and pepper to taste

Dice bacon, celery, onion, green pepper and sauté in 2 Tbsp. oil until bacon is slightly
crispy. Add cubed chicken and sauté until cooked through. Add all remaining
ingredients and simmer for 15-20 minutes. Adjust seasonings and serve.

Note: Good with a French baguette and a baby wild greens salad.


WHITE CHILI                                                              Rebekah Lyon

Sauté in stock pot:
  1 Tbsp. olive oil                                 1 yellow onion, chopped
  1 clove of garlic, minced                         1 tsp. cumin
  2 chicken breasts, cubed

Once chicken is lightly browned, add:
 1 can (15 ounces) Northern beans, undrained
 1 can (15 ounces) garbanzo beans, undrained
 1 bag frozen white corn
 1 can (4 ounces) chopped green chilies
 2 cubes chick bouillon
 ¼ lb. Monterey Jack cheese, grated

Cook until cheese melts thoroughly or place sautéed and other contents in crock pot
and cook on low for 6 - 8 hours. Serve over tortilla chips with a dollop of green chili
sour cream, if desired. Serves 4.

CHICKEN CHILI                                                              Tania Norby

 1   cup onion
 1   cup celery
 2   Tbsp. olive oil
 2   cups cooked and shredded chicken or turkey
 2   cans (16 ounces) great northern beans, drained
 2   cans (4 ounces) chopped green chilies
 4   cups chicken or turkey broth
1½   tsp. cumin
 2   tsp. chili powder
 ¼   cup masa flour

Sauté onion and celery in oil until tender. Add next six ingredients and simmer 20
minutes. Mix masa flour with small amount of soup's broth. Add flour/broth mixture
back into soup and simmer for 2 minutes longer, until thickened. Yield:
approximately 8 servings. This soup freezes well before adding the masa flour.

Note: My brother-in-law Dan Norby came up with this recipe. He was looking for a
good turkey chili recipe to use up Thanksgiving leftovers, and he had his family taste-
tested five different chilies he prepared. Then he re-worked the three favorite recipes
into this one. What a lot of work! It tastes every bit as good prepared with chicken.
It is a hit with our whole family.


WHITE CHILI                                                              Jaynee Hodgkins

 1    medium onion, chopped                           4   garlic cloves, finely chopped
 1    can (4 ½ ounces) green chilies, diced           1   Tbsp. oil
 ½    tsp. ground red pepper                          1   Tbsp. cumin
 2    tsp. oregano                                    ¼   tsp. ground cloves
 2    cups cooked chicken                             5   cups chicken broth
 1    can (15 ounces) great northern white beans

Sauté chopped onion, garlic and chilies until tender. Stir in everything else and heat
through. Monterey Jack cheese and sour cream are great to top it off.

Note: I have used this recipe from the Colorado Junior League for years. This is fool-
proof and yummy!

AUNT MIMI’S CHILI                                                          Corrine Loyola

2½    lbs. ground beef
 2    medium onions, cubed
 2    cans (16 ounces, each) stewed tomatoes, diced, undrained
 2    cans (16 ounces, each) chili hot beans
 2    cans (16 ounces, each) tomato sauce         3 tsp. salt
 3    Tbsp. chili powder                          1 Tbsp ground black pepper
 3    tsp. garlic salt                          1/8 tsp. red pepper flakes
 2    Tbsp. apple cider vinegar                   1 cup brown sugar
 ½    cup butter                                     more seasonings to taste
 1    lb. sharp cheddar cheese, shredded          1 pint sour cream
 1    bunch scallions (green onions)

Brown the meat and caramelize the onions in a large stew pot. Then add the beans
and tomato products. Cook until heated through. Then add the spices, brown sugar,
vinegar and butter and simmer for 20 minutes. Finally, taste and adjust seasonings.
Serve with scallions, sharp cheese and a dollop of sour cream.

CHILI                                                                    Ingrid Haughton

1½  lb. sirloin, cubed and browned                    ½ lb. chorizo sausage
 ¾  lb. ground beef                                   1 onion, rough cut
 ½  can whole tomatoes with juice                     1 can beef broth
1/8 cup mild chili powder                               Cumin, to taste
    Basil, to taste                                     Cilantro, chopped, to taste
  4 large jalapenos (scored vertically, left whole)   1 cinnamon stick, broken in two
    Corn meal (to slightly thicken the broth)

In a large pan, brown cubed sirloin. Remove the meat from the pan. Using the same
pan fry sausage, ground beef and onion, until the onions are translucent. Return
sirloin to original pan. Add the rest of the ingredients. Bring to boil. Reduce heat and
simmer for 2 hours.


CINCINNATI CHILI                                                    Ingrid Haughton

 2    lbs. ground beef                            4   cups beef broth
 1    Tbsp. olive oil                             3   cups chopped onion
 1    Tbsp. garlic (3 - 4 cloves, crushed)        1   tsp. cumin
 ¼    cup chili powder                            1   tsp. cinnamon
 ¼    tsp. ground allspice                       ¼    tsp. ground cloves
 2    cups tomato sauce                           2   Tbsp. vinegar
 ½    ounce unsweetened chocolate               1-2   cans kidney beans

Break up ground beef, cook raw in beef broth or boil in water, drain, rinse and add to
beef broth. Add the rest of the ingredients and simmer. Add kidney beans to the chili,
or serve separately. Serve over thin spaghetti. Sprinkle with chopped onion and mild
grated cheddar.

DIANE’S AWARD-WINNING CHILI                                           Diane Bodiford

  1   lb. bacon                                  2 - 3 lbs. stew pork
  1   large onion, chopped                           8 cloves garlic, minced
  3   green bell peppers, chopped                    1 cup red wine
  3   cans (4 ounces, each) green chilies, diced     1 large can tomato paste
  2   Tbsp. Worcestershire sauce                     1 can Great Northern beans
  2   cans El Pato Mexican style tomato sauce        1 can Navy beans
  1   can red beans                                  1 tsp. black pepper
  2   cans pinto beans                               1 tsp. seasoned salt
  2   Tbsp. chili powder                             2 Tbsp. oregano
  2   tsp. six pepper blend spice                    1 tsp. cumin

Cut bacon into 1 inch strips and fry until fat is rendered. Drain bacon on paper towel.
Meanwhile, in large stew pot, brown pork with onion, garlic, salt and pepper. Drain
most, but not all, fat from meat and add in bacon. Add the next six ingredients and
stir well. In large colander, drain and rinse beans. (This removes the extra salt). Add
the beans and remaining spices to mixture and stir well. Adjust seasonings to taste.
(I am a ―dumper‖ so I really have no idea how much I really put in.)

Note: The secret is to refrigerate overnight and then cook all the next day in crock-


DIANE’S BEEF STEW                                                       Diane Bodiford

1-2   pounds beef stew meat                         2 Tbsp. oil
  2   cans (14½ ounces) beef broth                  1 cup sliced carrots
  1   can (16 ounces) mushrooms, sliced             3 stalks celery, diced
  1   onion, diced                                  2 large potatoes, diced
  5   cloves garlic, minced                         1 bay leaf
  1   cup red wine
      Season to taste: Oregano, pepper, salt, basil, rosemary, sage, or garlic.

In large stew pot, brown beef in the oil, season to taste. Remove and set aside. Sauté
onion, celery, garlic and mushrooms in beef juice in pot until tender. Add beef back to
pot and add remaining ingredients. Simmer for at least an hour until carrots and
potatoes are soft but not mushy. Adjust seasonings to taste.

If you prefer a brothy, thinner stew, serve when potatoes and carrots are soft. If you
prefer a thicker stew, mix 1 Tbsp. cornstarch with ½ cup cold water or wine and add
to simmering pot. Stir until thickened as desired.

BEAUFORT STEW                                                          Ingrid Haughton

  3   lb. shrimp, unpeeled
  2   lb. mild Hillshire Farms sausage cut in medium slices
  5   ears of corn, cut in half
  2   lb. medium red potatoes, halved or quartered
  1   large onion, diced large
  4   Tbsp. Old Bay seasoning
  4   tsp. salt
      Cocktail sauce for shrimp

Fill a large pot half full with water. Add Old Bay, salt, sausage and onion. Bring to a
boil; add corn and potatoes. Stir and bring to a boil for 4 minutes. Add shrimp and stir
4 - 6 minutes until shrimp begin to float to the surface. Remove from heat. Let stand 4
minutes. Drain and serve on table covered with newspaper and empty bowls for shells.
Serve with cocktail sauce and melted butter on the side.


BOYDELL’S GOULASH                                                     Donna Barker

 1   pkg. (8 ounces) noodles, cooked according to pkg. directions
 6   slices bacon, fried crisp, crumbled and removed from pan
 1   large onion chopped
 1   lb. ground beef
 ½   tsp. salt                                  1/8 tsp. pepper
 ½   tsp. oregano                                 3 ounces green olives, sliced
 1   can tomato soup                             ½ can water
 1   can consume soup                            ½ tsp. sugar
1½   tsp. Kitchen Bouquet                        ½ tsp. thyme
 1   cup cheddar cheese, grated, for garnish

In bacon drippings brown onion and beef. Add remaining ingredients, except cheese.
Put noodles in 2½ quart buttered casserole. Add sauce and bacon. Toss together well.
Top with cheese. Bake covered at 300 degrees for 30 minutes. Uncover and bake for
another 30 minutes.

Note: This is worth the effort to make.

CIDER BEEF STEW                                                      Betsy Sylvester

 3   Tbsp. flour                                 1   tsp. salt
 1   lb. beef stew meat, cut into 1‖ cubes       ½   tsp. pepper
 2   Tbsp. oil                                   1   cup apple cider
 ½   cup water                                   1   Tbsp. cider vinegar
 1   celery rib, cut into 1‖ pieces              ½   Tbsp. dried thyme
 2   large carrots, cut into 1‖ pieces           1   med. onion, sliced or chopped
 1   large potato, peeled and cubed

In bowl or bag, combine flour, salt and pepper; add beef and toss to coat. In a
saucepan, brown beef in oil. Add cider, water, vinegar and thyme. Bring to a boil.
Reduce heat. Cover and simmer for 1 hour and 45 minutes (or cook in a crock pot low
all day). Add carrots, celery, potato and onion and return to boil. Reduce heat; cover
and simmer for 45 minutes or until veggies are tender. Serves 4.

Note: From Taste of Home. If using a crock pot just put everything together and let
cook until desired tenderness.


SIX CUP SALAD                                                      Corrine Loyola

  1 can pineapple chunks, drained               1 pkg. mini marshmallows
  1 can mixed fruit with extra cherries         1 tub whipped topping (Cool Whip)
  1 cup sweetened coconut

Mix, chill and serve.

QUICK VEGETABLE SALAD                                              Betsy Sylvester

  1   can (16 ounces) whole corn, drained      1   large tomato, seeded and diced
 ½    cup celery, chopped                      ½   cup cucumber, chopped
 ½    cup green pepper, finely chopped         ¼   cup green onion, finely chopped
  2   Tbsp. mayonnaise                         ¼   cup sour cream
  1   Tbsp. cider vinegar                      ¼   tsp. celery seed
1/8   tsp. black pepper

Combine veggies, then gently add remaining ingredients. Blend with veggies right
before serving. Serves 8.

Note: From Taste of Home Cookbook

QUICK FRUIT SALAD                                                 Rosemary Clark

 2 medium apples, diced large                  ½ bag mini marshmallows
1 can pineapple chunks, drained                1 can mandarin oranges, drained
 1 tub whipped topping                         1 cup honey-roasted peanuts
 ¼ cup caramel syrup

Gently combine whipped topping and caramel syrup. Combine remaining ingredients,
and fold into topping mixture.

Note: You can add other fruits, or adjust the amounts, according to your taste. The
caramel in the whipped topping makes this taste like a fancy, hard-to-make sauce,
when it‘s really quite simple!

CREAMY FRUIT SALAD                                                 Betsy Sylvester

  1 can fruit cocktail                          1 can pineapple chunks
  1 box (3 ounces) instant vanilla pudding      1 can mandarin oranges
  1 tub whipped topping, thawed                   Mini marshmallows, if desired

Mix fruit and pudding; fold in topping.

Note: From the Fence Post Magazine


MARINATED CAULIFLOWER, OLIVE & ARUGULA SALAD                       Ingrid Haughton

 ½ cup plus 2 Tbsp. red wine vinegar
 6 Tbsp. Dijon mustard
   Salt and pepper
 1 cup canola oil
 1 large head of cauliflower, cut into 1‖ florets (about 6 cups)
 2 cups Kalamata olives, pitted, halved
1½ cups celery, chopped
 1 bunch green onion, chopped
 ¼ cup fresh Italian parsley, chopped
16 cups arugula (10 ounces)

Whisk vinegar and mustard in a small bowl; gradually whisk in oil. Season dressing
generously with salt and pepper. Combine cauliflower, olives and celery in a large
bowl. Add ¾ cup dressing; toss to coat. Cover salad and remaining dressing
separately; chill overnight. Mix green onions and parsley into salad. Arrange arugula
on platter; drizzle with remaining dressing. Top arugula with cauliflower mixture.
Sprinkle with freshly ground pepper. Serves 12.

ORANGE POP SALAD                                                       Jackie Gray

  2 small pkgs. orange flavored gelatin            2 cups boiling water
  2 cups orange pop, chilled                       1 cup whipped topping
  1 can mandarin oranges, drained

Mix orange gelatin in boiling water until dissolved. Let cool. Add orange pop and let
cool until thick. Fold whipped cream and mandarin oranges into orange mixture and
let chill.

Note: This is my Grandma Joyce‘s recipe that I wrote down in high school.

BROCCOLI SALAD                                                        DeAnn Pryor

 1 head broccoli, chopped                         ½ cup red onion chopped
 1 cup sunflower seeds                            1 cup raisins
 ½ lb. bacon, fried and crumbled

Mix together and stir in above:
 1 cup mayonnaise                                 ¼ cup sugar
 2 Tbsp. vinegar

Chill several hours and toss before serving.

Note: From the Nebraska Fence Post Cookbook


DIANE’S BROCCOLI SALAD                                                 Diane Bodiford

2-3   large broccoli crowns and stems, cut into very small florets—stems, diced
  1   bunch green onions, thinly sliced (use both white and light green of onion)
  3   large stalks celery, chopped
  1   lb. red grapes, cut into halves
  1   lb. bacon, fried crisply and crumbled
  8   ounces feta cheese, crumbled
 ½    cup pecans, toasted and chopped
 ¼    cup sunflower seeds

 1 cup mayonnaise
 3 Tbsp. balsamic vinegar
 ¼ cup sugar

Mix together dressing and pour over all other ingredients in large bowl. Mix well.

BROCCOLI – ORANGE SALAD                                                  Karen Vallely

 1    large bunch fresh broccoli, broken into florets
 1    can (11 ounces) mandarin orange segments, drained
 1    red onion, sliced and separated into rings
 ½    cup low-fat French salad dressing

Wash broccoli well and separate into florets. Add oranges and onions. Toss with
dressing and refrigerate at least 30 minutes before serving. Makes 8 servings.

DIJON CHICKEN SALAD                                                   Rosemary Clark

 4    cups cooked, cubed chicken                   1   cup celery, diced
 1    cup seedless green grapes, halved            1   cup seedless red grapes, halved
 ¼    cup chopped, dried apricots                 ¾    cup mayonnaise
 2    Tbsp. honey                                  1   Tbsp. Dijon mustard
 ½    tsp. salt                                  1/8   tsp. black pepper, ground
      Lettuce leaves                              ½    cup sliced almonds (optional)

In a bowl, combine the chicken, grapes (red and green), apricots and celery. In a small
bowl, combine the mayonnaise, honey, mustard, salt and pepper. Mix well. Stir into
chicken mixture. Cover and refrigerate until serving. Serve on a lettuce-lined plate or
make a lettuce bowl. Sprinkle with optional almonds. Yield six servings.

Note: From the Taste of Home 2001 Annual Cookbook.


SOUTHWESTERN POTATO SALAD                                                      Teri Seiler

 2 cups mayonnaise                                  2 Tbsp. fresh lime juice
 1 clove garlic, crushed                            ¼ tsp. cayenne pepper
 2 Tbsp. Dijon mustard

 20 small red new potatoes
  1 large tomato, peeled and chopped
  ¼ cup scallions, chopped (tops included)
  ¼ cup cilantro, chopped
  ¼ cup red onion, chopped
  ¼ cup green chilies, chopped (a 4 ounce can works well)
Additional chopped scallions and chopped tomato for garnish

Combine dressing ingredients. Cover and chill. Wash potatoes (do not peel) and boil
until tender. Drain, cool, and then cut into bite size pieces. To assemble, mix
potatoes with tomato, scallions, cilantro, onion and chilies. Toss with dressing
mixture, cover and chill well. To serve, garnish with additional scallions and tomato.

SHRIMP SALAD                                                           Ingrid Haughton

  3   Tbsp. plus 1 tsp. kosher salt, divided
  1   lemon, cut into quarters
  4   lbs. large shrimp in the shell (16 - 20 shrimp per lb.)
  2   cups mayonnaise
  1   tsp. Dijon mustard
  2   Tbsp. white wine or white wine vinegar
  1   tsp. black pepper, freshly ground
  6   Tbsp. fresh dill, minced
  1   cup red onion, minced
  3   cup celery, minced (16 stalks)

Bring 5 quarts of water, 3 Tbsp. salt and the lemon to a boil in a large saucepan. Add
half the shrimp and reduce the heat to medium. Cook, uncovered, for only 3 minutes
or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl
of cool water. Bring the water back to a boil and repeat with the remaining shrimp. Let
cool, then peel and de-vein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine, 1 tsp. salt, pepper
and dill. Combine with the peeled shrimp. Add the red onion and celery and check the
seasonings. Serve, or cover and refrigerate for a few hours.

Note: The key to good shrimp salad is to undercook the shrimp. I know it sounds
amazing, but they really do cook in 3 minutes. This salad makes a delicious lunch on
its own, a first course for dinner, or a great sandwich filling. The old wives tale about
mayonnaise spoiling on a picnic is false; it‘s the shrimp that spoils, so be sure all your
ingredients are cold before you mix them.


SPINACH ARTICHOKE SALAD                                                       Sarah Phillips

 2   cans (15 ounces) artichoke hearts, drained and sliced (not marinated)
 1   cup fresh Parmesan cheese
 ¾   lb. baby spinach
 1   clove garlic, finely chopped
 2   tsp. lemon zest
 1   Tbsp. red wine vinegar
 ¼    cup extra virgin olive oil
     Salt and pepper

Combine artichoke hearts, spinach and cheese in a bowl. In a small bowl, combine
garlic, lemon zest and vinegar. Let stand 5 minutes then whisk in extra virgin olive oil.
Pour dressing over salad and toss. Season with salt and pepper and serve

TIFFANI’S SPINACH SALAD                                                  Tiffani Antinora

 ½ lb. bacon, cooked and crumbled
 8 eggs, hardboiled and chopped
 1 large bag of triple washed spinach or baby spinach

 ½ cup vegetable oil                              ½    cup    white vinegar
 2 Tbsp. mustard                                 2/3   cup    sugar
 1 small yellow onion, grated                      1   tsp.   salt
 1 tsp. pepper                                     1   tsp.   celery seed

Combine and shake. Pour over salad. Serves at least 10.

STRAWBERRY and SPINACH SALAD                                                  Linda Tedford

 1 pkg. fresh spinach
 1 pint fresh strawberries, washed and sliced
 ¼ cup walnuts, chopped

1½ cups oil                                      1½ tsp. worcestershire sauce
1½ tsp. paprika                                   ¾ tsp. dry mustard
 ¾ cup red wine vinegar                          1/3 cup poppy seeds
1½ tsp. minced onion

Combine spinach, strawberries and walnuts in a large bowl. Combine dressing
ingredients in small bowl. Serve dressing on the side, or mix together.


JENNY’S STRAWBERRY SALAD (ala Diane)                                   Diane Bodiford

 1    pkg. baby spinach
 2    cups fresh strawberries, sliced
 ½    small red onion, thinly sliced
 1    cup fresh mushrooms, sliced
 4    ounces feta cheese, crumbled
 1    cup whole pecans, pan roasted in butter and cooled

  1 cup mayonnaise                                 ¼ cup white vinegar
2/3 cup sugar                                      ½ cup milk
  2 Tbsp. poppy seeds

Mix together dressing and set aside until salad is served. Mix together salad
ingredients and either allow each individual to add dressing to taste or pour on and
toss before serving.

Note: Best for any left over salad.

DELUXE LEMON SALAD                                                         Karen Tate

  1   pkg. (6 ounces) lemon Jell-O
  4   bananas
  1   lg. can crushed pineapple (drain and save the juice)
  2   cups mini marshmallows

Dissolve Jell-O as directed on package. Set aside. In a blender, combine the bananas
and pineapple. Blend until smooth. Combine the Jell-O, fruit and marshmallows.
Pour into a 9‖ x 13‖ pan. The marshmallows should melt a bit.

  1 cup pineapple juice                            ½ cup sugar
  2 Tbsp. flour                                    2 Tbsp. butter
  2 eggs (slightly beaten)                         1 cup whipping cream

In a saucepan, add pineapple juice, sugar, flour, butter and eggs. Bring to boil and
cook until thick, stirring constantly. Let cool until cold. Whip the cream and fold into
the mixture. Put on top of Jell-O layer. Chill.

Note: Technically, I suppose this qualifies as a salad, but its yummy enough you
could even serve it as a light summer dessert.


LEMON JELLO 7-UP SALAD                                               Rosemary Clark

  1   large pkg. (4 ounces) lemon flavored gelatin
  2   cups very hot water
  2   cups 7-up (lemon-lime soda pop)
  1   can (20 ounces) crushed pineapple, drain and save liquid for topping
  1   cup mini marshmallows
  2   large bananas, sliced

Mix gelatin in hot water. Add 7-up and drained pineapple, marshmallows, and
bananas. Pour into a 9‖ x 13‖ dish and chill.

 ½ cup sugar                                      2 Tbsp. flour
  2 Tbsp. butter                                  1 egg beaten
  1 cup pineapple juice (add water to liquid from can to make one cup)

Mix and cook over low heat, stirring until thick. Cool.

  1 cup grated cheese
  1 pint whipping cream, whipped

Beat whipped cream until thick. Mix cooked topping from above gently into whipped
cream. Spread over top of gelatin layer and sprinkle with grated cheese.

Note: SUCH a good recipe! I got this one from my husband‘s family and we use it a
lot for special occasions or for company dinners.

TACO SALAD                                                           Rosemary Clark

  1   lb. ground beef
  1   head lettuce, broken in pieces or sliced into strips
  4   tomatoes, diced
  2   cups cheese, grated
  1   can whole black beans, drained
  1   can black olives, sliced
  1   sm. onion, chopped (optional)
  1   bag Doritos, broken in pieces
      Ranch dressing

Mix first 7 ingredients, then sprinkle on the Doritos and pour on the ranch dressing.
Serve immediately. This recipe doesn‘t keep well.

Note: We have this whenever we want something hearty, but fast. It‘s great for hot
summer days especially.


KIM’S TACO SALAD                                                        Barb Busak

  1   head lettuce, torn                         1   onion, chopped
  1   lb. hamburger, browned and cooled          ½   lb. cheddar cheese, grated
  1   package taco chips, mashed slightly        2   tomatoes, diced
  1   green pepper, chopped                      1   can kidney beans, drained
      Seven Seas Creamy Italian dressing             Taco sauce

      Garnish with: sour cream, guacamole and olives

Mix all ingredients together with Seven Seas Creamy Italian dressing. Add four dashes
(or more) of taco sauce to the dressing.

GREEN BEAN, WALNUT and FETA SALAD                                   Ingrid Haughton

1½ lb. green beans, trimmed                       1 cup chopped walnuts, toasted
 1 cup red onion, diced                           1 cup crumbled feta cheese

 ½ cup extra virgin olive oil                    ½ cup fresh mint, chopped finely
 ¼ cup white wine vinegar                        1 small clove garlic, minced
 ½ tsp. salt                                       Black pepper, freshly ground

Cook beans in 2 quarts water until tender-crisp (4 - 8 minutes) or done to taste.
Drain, plunge in ice water to stop cooking. Drain again and pat dry. Transfer to
shallow serving dish. Sprinkle with walnuts, onion and feta. Make dressing by
combining all ingredients. Shake to blend, pour over beans, toss well and serve.
Serves 6 - 8.

MACARONI MEDLEY SALAD                                               Rosemary Clark

 1    pkg. (7 ounces) macaroni and cheese       ¼    cup milk
 ¼    cup butter                                ½    cup mayonnaise
 2    Tbsp. Dijon mustard                        4   hard cooked eggs, chopped
 2    medium tomatoes, chopped                   2   Tbsp. chopped onion
 1    small cucumber, peeled and chopped         1   dill pickle, chopped
 ½    tsp. salt                                1/8   tsp. pepper

Prepare the macaroni and cheese with milk and butter according to the package
directions. Place in a large bowl. Cool for 15 minutes. Stir in mayonnaise and
mustard. Fold in eggs, tomatoes, cucumber, onion, pickle, salt and pepper. Refrigerate
until serving. Serves 6.

Note: From Taste of Home Annual Recipes


CRANBERRY SALAD                                                              Karen Tate

  1   box (6 ounces) cherry Jell-O
  2   cups water, boiling
  1   bag (10 ounces) frozen strawberries, sliced
  1   small can crushed pineapple (save juice)
  1   can whole cranberry sauce
  1   tub whipped topping

Dissolve Jell-O in water. Stir in strawberries, cranberries and pineapple. Refrigerate
until set. Top with whipped topping.

BABY BLUE SALAD with SWEET and SPICY PECANS                                   Teri Seiler

Sweet and Spicy Pecans:
 ¼ cup sugar                                          1 cup warm water
 1 cup pecan halves                                   2 Tbsp. sugar
 1 Tbsp. chili powder                               1/8 tsp. ground red pepper

Dissolve ¼ cup sugar in the warm water in a bowl and mix well. Stir in the pecans.
Let stand for 10 minutes. Drain. Combine 2 Tbsp. sugar, chili powder and red pepper
in a bowl and mix well. Add the pecans and toss to coat. Spread the pecans in a
single layer on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes,
stirring once. Let stand until cool.

Dijon Vinaigrette:
 ½ cup balsamic vinegar                              3   Tbsp. Dijon mustard
  3 Tbsp. honey                                      2   small shallots, minced
  2 garlic cloves, minced                            ¼   tsp. salt
 ¼ tsp. pepper                                       1   cup olive oil

Whisk the vinegar, Dijon mustard, honey, shallots, garlic, salt and pepper in a bowl.
Whisk in the olive oil.

 12 ounces salad greens
2-4 ounces blue cheese, crumbled
  1 pint fresh strawberries or any fresh fruit

Toss the salad greens with vinaigrette and blue cheese in a bowl. Divide the salad
evenly among eight salad plates. Top with sliced strawberries and sprinkle with the
pecans. Serves 8

Note: The pecans should be prepared one day in advance and stored in an airtight
container. You may chill or freeze the pecans for up to one week. You may prepare
the vinaigrette up to 1 day in advance and store, covered, in the refrigerator. This is
among some recipes of mine that are the most requested favorite Seiler birthday
dinner recipes.


THAI STEAK SALAD                                                         Coletta Smith

 ½ cup soy sauce                                  ½ cup water
 ¼ cup lime juice                                 2 Tbsp. diced garlic
 4 Tbsp. sesame seeds                               Flank steak

Salad Greens:
  1 bunch romaine lettuce                         3 tomatoes, sliced
  3 cucumbers, sliced                             2 red onions, sliced

Cut up salad greens and arrange it on a large platter. Arrange tomato, cucumber and
onion in layers, making each a little smaller. Marinate steak in half of marinade sauce
several hours before grilling. Grill and thinly slice. Arrange steak on top of salad.
Serve with rice, the reserved marinate/dressing and a shaker of red pepper flakes for
those who want the real Thai experience.

Note: My husband, Pastor Craig, grew up jumping around Asia with his Air Force
family. We try to keep some of those memories alive with this great recipe. I've also
served it to a bunch of teens with copies of the Thailand page from "Operation World"
We used dinner time to talk about the spiritual needs of Thailand and pray for the

ORIENTAL CHICKEN SALAD                                                     Karen Tate

 3   chicken breasts, grilled, cooled and diced
 ½   cup almonds, slivered
 ¼   cup sesame seeds
 1   pkg. ramen noodles
 2   Tbsp. olive oil
 ½   cup white vinegar
 ½   cup sugar
 ½   cup olive oil
 2   Tbsp. soy sauce
 1   bag (16 ounces) cole slaw mix

Grill, cool and dice chicken. Set aside. Brown almonds, sesame seeds and noodles in
oil. Mix vinegar, sugar, oil and soy sauce together in blender. Toss all ingredients
together with cole slaw mix. Best served immediately after putting everything


FRENCH MUSTARD VINAIGRETTE                                                  Barb Larson

  1 Tbsp. Dijon mustard                           2/3 cup red wine vinegar
  2 tsp. salt                                      ½ tsp. pepper
1-2 Tbsp. fine herbs (Herbes de Provence)         1½ cup oil

Mix all ingredients then add oil last. You can use any mixture of olive, corn, etc. oils.
Shake or mix well.

Note: This is true French dressing. In addition to using on green salads, the French
often serve this over cold corn, tomatoes, cooked green beans (cooled to room
temperature), and other vegetables.

CILANTRO SALAD DRESSING                                                     Mary Meyer

 ½    cup vegetable oil
  2   Tbsp. cider or malt vinegar                   1   Tbsp. lime juice
 ½    tsp. dried crushed oregano                    1   small bay leaf, crumbled
  1   clove minced garlic                           ½   tsp. salt
1/8   tsp. freshly ground pepper                    ¼   cup fresh cilantro, chopped

Combine all ingredients in a jar with a tight-fitting lid. Cover and shake thoroughly.
Let stand several hours, or overnight, to blend. Makes about 2/3 cup. I double the
recipe and after it blends for a couple of days I run it through a strainer. I would not
keep it more than a week.

Note: This also makes a great marinade.



EASY BEEF WELLINGTON                                                     Ingrid Haughton

 5 beef fillets (6 ounces, each)                         Cooking oil
10 pastry shells (2 per fillet), thawed                  Salt and pepper
 1 egg white, beaten

Put fillets in the freezer for 20 minutes, to chill. Take out fillets, brush with cooking oil
and sprinkle with salt and pepper. Sear in skillet for 5 minutes on each side; chill in
refrigerator. Roll pastry shells (2 together) to a 5‖ x 9‖ rectangle, 1/8 inch thick. Fold
fillet in pastry and refrigerate until ready to use. Brush with beaten egg white. Bake
at 450 degrees for 10 minutes (rare), 12 minutes (med-rare) and 15 minutes for
medium. Serve immediately with Madeira Sauce

Madeira Sauce:
 ½ clove of garlic (rubbed in pan)                     Salt and pepper
  2 Tbsp. butter                                     2 Tbsp. flour
 *1 cup beef stock                                   ¼ cup Madeira

Optional: a few carrots and onions

Lightly brown garlic, butter, flour and salt and pepper in saucepan. Add beef stock
(best to simmer broth with carrots and onion first sautéed in butter, for 30 minutes)
and Madeira. Simmer until reduced to 3/4 original amount. Just before serving, add
1 – 2 Tbsp. more Madeira and a swirl of butter.

STUFFED FLANK STEAK MEDALLIONS                                           Ingrid Haughton

1½   lb. flank steak
 2   garlic cloves, finely chopped
 3   Tbsp. olive oil
 1   bunch (1½ ounces) fresh arugula
 1   jar (7 ounces) roasted peppers, drained and sliced
 6   thin slices Prosciutto cheese
 6   thin slices smoked Gouda cheese
 1   cup flour
 1   Tbsp. sweet paprika
 2   tsp. salt
 1   tsp. black pepper

Using meat mallet, pound flank steak into 9‖ x 10‖ rectangles, ¼ inch thick. Whisk
garlic and oil. Brush over steak. Sprinkle with salt and pepper. Cover meat with
arugula leaving 3‖ border on 1 side. Next layer peppers, Prosciutto and Gouda. Roll
arugula-covered steak lengthwise tightly and tie with string. Combine remaining
ingredients and coat meat with flour mixture. Preheat oven to 350 degrees. Brown
meat in oil. Bake for 45 minutes. Let rest 10 minutes. Remove string and serve.

Note: May also be cooked on grill.


BRISKET                                                                DeAnn Pryor

     Brown mustard
     Brown sugar
     Onion soup mix (1 packet for small brisket, 2 for large)
     Liquid smoke (1/2 bottle for large brisket)

Optional: BBQ Sauce

Slather top, fat side up with mustard. Sprinkle with brown sugar, dry onion soup mix
and liquid smoke. Wrap in foil. Place in 9‖ x 13‖ pan. Bake for 8-12 hours at low heat
(approx. 300 degrees) . Let stand 30 minutes. Slice and serve.

TENDERLOIN                                                             DeAnn Pryor

 1   beef, or pork, tenderloin                    ½   cup butter
 1   Tbsp. butter                                 ½   cup chopped onion
 ¾   cup wine or sherry                           2   Tbsp. soy sauce
 1   Tbsp. mustard                                1   cup fresh mushrooms

Put tenderloin with ½ cup of butter in a 400 degree oven for 20 minutes. Sauté 1
Tbsp. butter with onion, until lightly browned. Add wine, soy sauce, mustard and
mushrooms. Pour over tenderloin and bake for 20 more minutes.

Note: The sauce is great so you may want to double it. It‘s good over rice too. From
my friend, Gail.

                                                                         Ground Beef

SLOPPY JOES                                                               Tania Norby

 1 lb. ground beef                                  ½   cup chopped onion
 1 clove minced garlic                              ½   tsp. salt
   Dash pepper                                      ½   cup chili sauce
 ¼ cup brown sugar                                  1   Tbsp. white vinegar
 1 Tbsp. mustard                                    1   8-ounce can tomato sauce

Brown ground beef with onion and garlic. Drain. Add all other ingredients. Simmer
uncovered for 10 minutes. Serve on hamburger buns. Makes approximately 8 Sloppy

Note: This recipe freezes well. I got this recipe from my dear friend Rhonda, and my
family just gobbles it up. These are so good; you'll never make Sloppy Joes from a mix

SLOPPY JOE PIZZA                                                         Karen Vallely

 1    lb. ground beef
 ¾    cup frozen corn, thawed
 ¾    cup barbecue sauce
 ½    cup sliced green onions
 1    large (12‖) Italian bread shell or prepared pizza crust
1½    cups (6 oz) shredded colby jack cheese.

Heat oven to 425 degrees. Brown hamburger. Stir in corn, barbeque sauce and green
onions into beef. Heat thoroughly. Place pizza crust on baking sheet. Sprinkle beef
mixture over the top. Sprinkle with cheese. Bake for 12 – 15 minutes, or until cheese
is melted.

Note: I use the Boboli crusts, and it‘s enough stuff for two crusts.

UPSIDE-DOWN PIZZA                                                        Karen Vallely

  2   lbs. ground beef (do not salt!!!)             ½   cup chopped onion
  1   envelope spaghetti sauce mix                  1   can (16 ounces) tomato sauce
1½    cups mozzarella cheese, shredded              ½   cup sour cream
  1   can (8 ounces) crescent roll dough            2   Tbsp. butter, melted
1/3   cup Parmesan cheese

Brown beef and onion. Drain. Add spaghetti sauce mix and tomato sauce. Simmer
gently to let flavors combine. Spread meat mixture into 9‖ x 13‖ pan. Layer on cheese
and sour cream. Top with crescent rolls; brush with butter and sprinkle with
Parmesan cheese. Bake at 375 degrees for 20 - 30 minutes Yield 8 - 10 servings.

                                                                            Ground Beef

POPOVER PIZZA                                                                  Teri Seiler

1½   lbs. hamburger                                   1   large onion
 1   envelope spaghetti sauce mix                     1   can (15 ounces) tomato sauce
 ¾   cup water                                       12   ounces mozzarella cheese, sliced
 3   eggs                                            1½   cups milk
1½   Tbsp. oil                                       1½   cups flour
 ¾   tsp. salt                                        ½   cup Parmesan cheese

Brown hamburger and onion in skillet. Mix together sauce mix, tomato sauce and
water. Add to meat. Simmer for 10 minutes. Spoon into a greased 9‖ x 13‖ pan. Lay
the cheese over the top of the meat mixture. Mix egg, milk and oil (with a mixer) until
foamy. Mix flour and salt together, and then beat into egg mixture until smooth. Pour
over the meat mixture. Sprinkle Parmesan on top. Bake at 400 degrees for 30
minutes or until puffed and golden brown. Cut into squares to serve.

Note: This is great as leftovers and freezes well.

BEEF NOODLE CASSEROLE                                                    Rosemary Clark

1½   lbs. ground beef                                 1   onion, chopped
 3   stalks celery, thinly sliced                     1   green pepper, chopped
 1   pkg. (12 ounces) egg noodles                     1   can cream of mushroom soup
 1   can cream of chicken soup                        1   can tomato soup
 1   cup cheddar cheese, grated                       1   cup corn flakes, crushed

Sauté ground beef, onion, celery and green pepper until beef is cooked and vegetables
are transparent.

Boil noodles in water until slightly undercooked. Drain noodles and set aside. Mix
together soups (3). Combine meat mix, noodles and soups and place in a casserole
dish. Combine cheese and corn flakes and sprinkle over top. Bake at 350 degrees for
60 minutes.

JUICY MEATLOAF                                                               Jackie Gray

 1   lb. lean ground beef                             1   lb. ground pork
 1   egg                                             14   Wheatsworth crackers, crushed
 ½   cup ketchup                                      ½   tsp. paprika
 2   tsp. Worcestershire sauce                        1   tsp. salt
 1   tsp. pepper                                      1   tsp. parsley
 1   tsp. garlic paste or 2 cloves, crushed           1   Tbsp. dried onions

Mix together all ingredients with hands, or a metal potato masher. Pat into two loaf
pans and pour ketchup on top. Wrap and freeze for later or cook at 350 degrees for
about 45 minutes (or until juices run clear or internal temp is around 145 degrees).

                                                                          Ground Beef
GRANDPA’S FAMOUS MEATBALLS and SPAGHETTI                              Rosemary Clark

Spaghetti Sauce:
  1 large onion, chopped                          1   Tbsp. olive oil
  1 can (12 ounces) tomato paste                  1   can (28 ounces) tomato puree
  1 can (28 ounces) crushed tomatoes              1   Tbsp. basil
  1 tsp. oregano                                 1½   tsp. sugar
 ¾ tsp. garlic                                    1   Tbsp. salt
5 1/3 cups water

Brown onions in oil. Add tomatoes. Add water equal to 2 ½ cans of paste and one
each of puree and crushed tomatoes (in other words, 5 1/3 cups of water) Add spices.
Bring to a boil, stirring occasionally.

 2 lbs. ground beef                               ¾   cup bread crumbs
 1 medium onion, chopped                          ¾   tsp. garlic
 ½ Tbsp. parsley                                  3   egg whites
 ¼ cup Parmesan cheese                           1¼   cups milk
 4 links Italian sausage

Mix all ingredients (excluding Italian sausage) well, and roll into 1½ inch meatballs.
Add meatballs and sliced sausages (in that order) to the sauce. Simmer for 3 hours.
Stir occasionally, only after meatballs rise to the top. If sauce is not thick enough for
your preference, add an additional can of tomato paste and stir in.

Note: When Grandpa (Mark‘s step dad from California) comes to visit he loves to run
out to the store, gather ingredients for this and make a huge pot of it so we can have it
for dinner and freeze a bunch for later. He even bought me a huge pot, because mine
wasn‘t big enough for him!

CONFETTI SPAGHETTI                                                     Betsy Sylvester

1 lb. spaghetti                                  1½   lbs. ground beef
1 medium pepper, chopped                          1   medium onion, chopped
1 can (14 ounces) diced tomatoes, undrained       1   can (8 ounces) tomato sauce
1 Tbsp. brown sugar                               1   tsp. salt
½ tsp. pepper                                     ¾   cup cheddar cheese, shredded
1 tsp. chili powder                               ¼   tsp. garlic powder

Cook spaghetti according to package directions. Cook beef in skillet with onion and
pepper until brown. Stir in tomatoes, sauce, brown sugar, salt and spices. Drain
spaghetti. Add to beef mix and transfer to greased 9‖ x 13‖ pan. Cover and bake at
350 degrees for 30 minutes. Uncover, sprinkle with cheese and bake 5 more minutes.
Serves 12.

Note: From Taste of Home Magazine.

                                                                       Ground Beef

LASAGNA                                                                    Pam Hall

2½    lbs. ground beef                           1   onion, chopped
 1    tsp. garlic salt                           1   can (24 ounces) tomato sauce
 6    ounces tomato paste                        2   Tbsp. parsley flakes
 2    Tbsp. sugar                               2½   tsp. salt
2½    tsp. oregano                               1   tsp. basil
12    ounces cottage cheese                      ½   cup grated Parmesan cheese
 1    pkg. lasagna noodles                       8   ounces Swiss cheese
 8    ounces mozzarella or dagano cheese         8   ounces cheddar cheese
 ¼    cup Parmesan cheese

Brown ground beef, onion and garlic salt. Drain. Add tomato sauce, tomato paste,
parsley, sugar, salt, oregano and basil. Simmer at least 30 minutes. Remove from
heat and add cottage cheese and ½ cup Parmesan cheese. Set aside. Cook lasagna
noodles according to package directions. Drain, lay flat and set aside. Grease bottom
of a 9‖ x 13‖ pan and a 9‖ x 9‖ pan. Arrange a layer of noodles on the bottom of each
pan. Cover with a thin layer of meat sauce (1/3 of it). Arrange slices of Swiss cheese
(use all Swiss cheese between two pans). Repeat layering, using noodles, 1/3 sauce,
and cheddar cheese. Repeat layering, using noodles, 1/3 sauce and mozzarella cheese.
Sprinkle with Parmesan. Bake at 350 degrees for one hour.

Freeze one of the pans before baking for an easy treat on another day! If frozen,
remove from freezer, let thaw at least an hour before baking.

Note: This recipe was passed down to me by my Great Grandma.

BARBEQUE LASAGNA                                                     Betsy Sylvester

1½    lbs. ground beef                           1   cup ketchup
  1   medium green pepper, chopped               1   medium onion, chopped
 ½    cup packed brown sugar                    ¼    cup lemon juice
  2   Tbsp. cider vinegar                        2   Tbsp. Worcestershire sauce
  1   Tbsp. prepared mustard                     1   clove garlic, minced
  1   tsp. salt                                 ½    tsp. pepper
1/8   tsp. chili powder                        1/8   tsp. lemon pepper seasoning
  6   lasagna noodles, cooked and drained        2   cups shredded mozzarella cheese
  1   cup shredded colby or mild cheddar cheese 1    cup small curd cottage cheese
  1   egg

In skillet, cook beef until brown. For BBQ sauce, combine the next 13 ingredients in
large saucepan. Bring to boil, reduce heat; simmer uncovered for 10 minutes. Spread
about ¼ cup BBQ sauce in a greased 9‖ x 13‖ pan. Layer with three noodles, and half
the beef. Spread with half of the remaining BBQ sauce; sprinkle with half the
mozzarella, cheddar, and/or Colby cheese. Repeat layers. Combine cottage cheese and
egg; spoon evenly over top and bake uncovered at 350 degrees for 50 - 60 minutes or
until lightly browned. Let stand about 10 minutes before cutting. Serves 8.

Note: From Taste of Home.

                                                                       Ground Beef

EASY PASTA BAKE                                                      Betsy Sylvester

 1   lb. ground beef
 5   cups cooked pasta (like penne or rigate)
 1   jar (30 ounces) spaghetti sauce
 ½   cup Parmesan cheese
 8   ounces shredded mozzarella or Monterey Jack cheese

Brown ground beef. Cook pasta according to package directions. Add sauce,
Parmesan cheese, and pasta to beef. Spoon into 9‖ x 13‖ pan. Cover with grated
cheese. Bake at 375 degrees for 20 minutes.

HEARTY HAMBURGER SUPPER                                              Betsy Sylvester

 1   lb. ground beef                             1 onion, chopped
 4   cups diced cabbage                          ¼ cup flour
1½   tsp. salt                                   2 cups milk
 ¼   tsp. paprika                                  Hot mashed potatoes

Brown beef and onion. Add cabbage; cook and stir 2 minutes. Sprinkle with flour and
paprika and mix well. Gradually add milk; bring to boil and stir for 2 minutes. Cover
and simmer for 10 - 12 minutes until cabbage is tender. Serve over potatoes.
Serves 4.

Note: From Taste of Home.

ENCHILADAS                                                              Tania Norby

12   flour tortillas (10" size)
 1   lb. ground beef, browned and drained
 1   bunch green onions, sliced
 1   can (6 ounces) black olives, sliced
 1   lb. Monterey Jack cheese, grated
 1   can (10 ounces) red enchilada sauce
 2   cans (16 ounces) tomato sauce

Garnish with chopped lettuce, diced tomatoes and sour cream.

Preheat oven to 350 degrees. Mix together red sauce and tomato sauce. Spread small
amount of combined sauce into bottom of a 9‖ x 13‖ pan. Mix half of remaining sauce
with ground beef, green onions, olives, cheese, reserving small amount of onions,
olives and cheese for garnish. Lay out 10 - 12 tortillas on counter, and place a scoop
of meat mixture on each tortilla. Roll tightly and place into pan. Cover with
remaining sauce, then garnish with remaining onions, olives and cheese. Bake for 30
- 40 minutes, or until heated thoroughly. Makes 10 - 12 enchiladas.

                                                                          Ground Beef

BARBECUED BEEF PATTIES                                                     Marie Riley

 1   cup bread crumbs                              1    can (8 ounces) tomato soup
 ½   cup milk                                      1    Tbsp. Worcestershire sauce
 1   lb. ground beef                               1    Tbsp. vinegar
 ½   cup chopped onion                             2    Tbsp. sugar
 1   tsp. salt                                     ¼    tsp. pepper

Moisten crumbs with half of the milk. Add ground beef, remaining milk, onion and
seasonings. Mix and shape into large patties. Brown in hot fat. Mix remaining
ingredients and pour over patties in a dish suitable for the oven. Cover and cook in a
350 degree oven for about 60 minutes.

Note: Ideal for pot lucks!

KONIGSBERGER KLOPS                                                    Ingrid Haughton

 1   can (2 ounces) anchovy fillets                 5   slices dry bread
 1   cup milk                                      1½   cups chopped onion
 2   Tbsp. butter                                   2   beaten eggs
1½   tsp. salt                                      ¼   tsp. pepper
 1   lb. ground beef                                ½   lb. ground veal
 ½   lb. ground pork                                ¾   cup Sauterne*
 4   whole cloves                                   4   whole peppercorns
 1   bay leaf                                       2   Tbsp. flour
 1   lemon, very thinly sliced                      1   Tbsp. capers, drained
     Hot noodles                                        Snipped parsley

Soak anchovies in cold water 20 minutes; drain. Soak bread in milk. Cook onion in
butter until tender. In a large bowl, mix anchovies, bread mixture, onions, eggs, salt
and pepper. Add meats; mix well. Form into 24 balls. In skillet, mix Sauterne, cloves,
peppercorns, bay leaf and ¾ cup water. Add meatballs. Cover and simmer 25-30
minutes. Remove meatballs; strain liquid. Return liquid to skillet. Blend ¼ cup cold
water into flour. Stir into hot liquid. Cook and stir until thick and bubbly. Add lemon
slices, capers and ¼ tsp. salt. Cook 1-2 minutes. Place meatballs on platter of hot
cooked noodles. Top with sauce. Garnish with parsley.

* Dry, not sweet. Can also use a dry white wine.


CHICKEN PAILLARDS                                                   Ingrid Haughton

 8 thin chicken breast cutlets                      Olive oil
 2 Tbsp. Italian parsley, chopped                 2 Tbsp. fresh thyme, chopped
 1 lemon, zested                                    Salt and pepper to taste
 2 Tbsp. flour                                    2 Tbsp. butter
1½-2 cups chicken stock                             Salad greens
    Juice of one lemon

Put chicken in a dish, drizzle with olive oil and rub with herbs and lemon zest.
Sprinkle with salt and pepper. Cook in preheated skillet (add about 2 Tbsp. olive oil)
and cook 3 - 4 minutes on each side. Remove and keep warm. Add butter to pan.
Allow to melt and stir in flour. Whisk for 1 or 2 minutes then add chicken broth and
stir until thickened. Spoon some sauce onto dinner plates. Mix greens with lemon
juice and salt. Drizzle with olive oil. Put on top of sauce. Arrange chicken on top and
sprinkle with fresh pepper, to taste.

CHICKEN KABOBS                                                          Barb Larson

 2 whole chicken breasts                          1 can (8 ounces) sliced pineapple
 ½ lb. bacon                                        Onion, large chunks
   Green pepper, large chunks

 ¼ cup soy sauce                                 ¼ cup vinegar
  2 Tbsp. honey                                  2 Tbsp. oil
  2 small green onions, chopped

Cut chicken breasts into pieces. Wrap chicken with bacon. Alternately place chicken,
pineapple, green pepper and onion on a skewer. Cook over barbeque grill, frequently
basting with sauce.

Note: This recipe became one of our favorites during the two years we lived in
Bermuda. It was too hot to cook inside during much of the year.

CHICKEN CURRY                                                       Ingrid Haughton

  4   chicken breasts, washed                      Butter
  1   can cream of chicken soup                  1 cup mayonnaise
  1   tsp. lemon juice                          1½ tsp. curry powder
  1   cup shredded cheddar                       1 cup stuffing mix

Place chicken, combined ingredients and stuffing mix in a baking dish. Dot with
butter. Bake at 300 degrees for 1 hour.


OLD FASHIONED CHICKEN POT PIE                                           Rosemary Clark

1/3   cup butter                                 1/3   cup flour
  1   garlic clove, minced                        ½    tsp. salt
 ¼    tsp. pepper                                1½    cups water
2/3   cup milk                                     2   tsp. chicken bouillon granules
  2   cups chicken, cooked and diced               1   pkg. frozen mixed vegetables

1 2/3 cups flour                                   2 tsp. celery seed
  1 pkg. (8 ounces) cream cheese, cubed          1/3 cup cold butter

In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended.
Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes.
Remove from heat. Stir in chicken and vegetables. Set aside. For pastry, combine
flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work
mixture by hand until dough forms a ball. On a lightly floured surface, roll 2/3 of
dough into a 12‖ square. Transfer to an 8‖ square baking dish. Pour filling into crust.
Roll remaining dough into a 9‖ square; place over filling. Trim, seal and flute edges.
Cut slits in pastry. Bake at 425 degrees for 30 - 35 minutes or until crust is golden
brown and filling is bubbly. Yield: 6 servings.

Note: From Taste of Home.

CURRY CHICKEN BROCCOLI CASSEROLE                                        Shelley Haman

 1    pkg. (16 ounces) frozen broccoli             3   cups chicken, cooked and diced
 2    cans cream of chicken soup                   1   cup mayonnaise
 2    Tbsp. lemon juice                            ½   tsp. curry powder
 ½    cup bread crumbs                             2   Tbsp. butter, melted
 1    cup grated cheese (any kind)

Cook and drain broccoli. Spread broccoli on bottom of casserole dish, followed by
chicken. Mix soup, mayonnaise, lemon juice, and curry powder. Spread mixture over
the chicken and broccoli. Mix bread crumbs and melted butter, and sprinkle over
casserole. Sprinkle cheese over casserole. Bake at 350 degrees for 30 minutes.

Note: My sister gave me this recipe. I don't know where she got it. I always serve it
to people who are new to my life, because it is plain, and everyone (including picky
eaters and children) loves this dish. It is pretty creamy so it is especially good with a
fresh loaf of bread.


BAKED CHICKEN BREASTS                                                   Jan McCaffety

 6   double chicken breasts                      1¾    cups dry bread crumbs
 2   cups sour cream (or plain yogurt)            1    cup melted butter or margarine
 ¼   cup lemon juice                              1    tsp. celery salt
 1   tsp. garlic powder                           1    tsp. salt
 ¼   tsp. pepper                                 1½    tsp. paprika

In large bowl, combine sour cream, lemon juice and spices. Coat each piece of chicken
well. Let stand in refrigerator, covered, overnight or all day. Heat oven to 350 degrees.
Remove chicken pieces and roll in bread crumbs, coating well. Arrange in single layer
on greased cookie sheet. Spoon melted butter over each piece of chicken. Bake
uncovered for 30 minutes, then turn breasts over and bake approximately 30 more
minutes or until golden brown.

Note: This is a recipe that I got from a good friend in Wheaton, Illinois; and later won
a prize for it in a newspaper contest in Waco, Texas.

CHICKEN MACARONI CASSEROLE                                                  Karen Tate

 1   box (7 ounces) elbow macaroni                 1   chicken, boiled, de-boned, diced
 2   cups chicken broth                            1   small onion, finely diced
 1   can cream of mushroom soup                    1   can cream of celery soup
 ¼   lb. long-horn cheese, cubed                   3   hard boiled eggs, diced

Mix ingredients; place in 9‖ x 13‖ pan and refrigerate overnight. Remove and bake at
350 degrees for 1 hour.

Note: This is a great, make-it-ahead dish. This is usually a real crowd-pleaser. The
kids even like it, in spite of the eggs! I got it from a friend‘s mom when I was in

CHICKEN TETRAZZINI                                                      Donna Barker

 4   cups cooked, cubed chicken (one whole chicken)
 1   pkg. (18 ounces) noodles, cooked           ½ cup butter, melted
 2   Tbsp. flour                                ½ tsp. salt
 2   cans (12 ounces each) evaporated milk      2 cans cream of mushroom soup
 ½   cup Parmesan cheese                        1 cup bread crumbs

In skillet, melt butter, add flour and salt until bubbly. Stir in soup and milk. Cook
until thickened. Remove from the heat and add the cooked chicken and the cooked
noodles. Pour into large buttered casserole. Top with bread crumbs and parmesan
cheese. Bake at 375 degrees until browned – makes a large casserole.


CHICKEN SCAMPI                                                       Jaynee Hodgkins

 ½    cup butter
 ¼    cup olive oil
 ¼    cup finely chopped green onions
 1    Tbsp. minced garlic
      Juice of one lemon
 2    lbs. chicken breasts, boned, skinned and cubed
 1    tsp. salt
 ½    tsp. pepper
 ¼    cup minced fresh parsley
 2    chopped tomatoes
      Buttered and salted noodles or cooked rice
      Parmesan cheese

In skillet, heat together butter and olive oil and sauté green onions and garlic. Add
lemon juice, chicken, salt, pepper and parsley. Continue cooking, stirring constantly,
for 5 - 8 minutes or until chicken is done. Add tomatoes and heat thoroughly. Serve
over buttered noodles or hot rice. Add Parmesan cheese (freshly grated) on top.

Note: This goes fast. Have everything ready. If freezing, cook chicken etc., all but the
tomatoes and Parmesan which you can add after thawed.

CHICKEN RAGU                                                         Ingrid Haughton

  3 Tbsp. extra virgin olive oil               2 ounces salt pork, diced
  1 medium onion, finely chopped               1 carrot, peeled and finely chopped
  1 celery stalk, finely chopped                  Salt and pepper
  1 lb. boneless chicken thighs, diced         ½ cup dry white wine
  1 cup chicken stock
  1 can (28 ounces) whole plum tomatoes, drained and chopped
    Sage leaves
  3 Tbsp. butter
  8 ounces mushrooms

Heat oil in a large Dutch oven over low heat. Add pork, onion, carrot, celery. Cook,
stirring occasionally, until the vegetables are softened and beginning to brown, about
8 minutes. Add chicken, and season with salt and pepper to taste. Increase the heat
to medium and brown on all sides, about 5 minutes. Stir wine in and cook until
almost evaporated. Stir in chicken stock and tomatoes. Reduce the heat to low and
simmer, partially covered, until the chicken is tender, about 1 ½ hours. Sprinkle with
sage leaves, salt and pepper to taste. Melt butter in a medium skillet over medium
heat. Add mushrooms and cook, stirring until browned. Salt and pepper to taste.
Add mushrooms to the sauce.

Note: From Joy of Cooking. The sauce is enough for 1 lb. of pasta. Pappardelle (large
fettuccine) is traditionally served with a sauce made from game, but chicken makes a
delicious substitute in this richly flavored sauce. To freeze the sauce, prepare up to
sautéing the mushrooms. Cook and blend in the mushrooms shortly before serving.


KING RANCH CHICKEN                                                        Teri Seiler

3-4 cups diced, cooked chicken                  2 cans cream of mushroom soup
  1 can (15 ounces) tomatoes with green chilies 2 cups grated cheddar cheese
  1 pkg. (12 ounces) tortilla chips               Black olives, sliced
    Sour cream                                    Tomato, diced
    Shredded lettuce

Preheat oven to 350 degrees and spray 9‖ x 13‖ inch dish with cooking spray. In large
bowl, mix soups and tomatoes with green chilies. Layer 1/3 chips, chicken, cheese,
and soup mixture. Repeat layers reserving a little cheese and chips for the top. Bake
60 minutes, until hot and bubbly. Serve with olives, sour cream, lettuce and

ORANGE-APRICOT GLAZED CORNISH HENS                                        Anne Beh

  4   Cornish hens, cleaned and rubbed with salt
  1   jar Simply Fruit orange marmalade
  1   jar Simply Fruit apricot jam
1½    Tbsp. dried rosemary
  1   Tbsp. dried thyme
2/3   small jar Dijon mustard
4-6   cloves garlic, minced

Split and broil the hens at 450 degrees for 25-35 minutes or until they are browned on
top. Combine the other ingredients and pour over hens. Bake for another 30 - 45
minutes at 325 degrees, basting frequently. When hens are completely done (juices
run clear), remove them from the pans and set aside. Reduce the pan juices to a glaze
and serve on the side of the hens or pour glaze on top. Total cook time: 1¼ hours.

TASTY CHICKEN                                                             Teri Seiler

  8 skinless, boneless chicken breast halves     8 slices Swiss cheese
  1 can cream of chicken soup                   ¼ cup dry white wine or water
  2 cups seasoned stuffing mix                 1/3 cup butter, melted

Arrange chicken in shallow 9‖ x 13‖ inch baking dish. Top each piece with a slice of
cheese. In small bowl, stir together soup and wine, spoon evenly over chicken.
Coarsely crush stuffing mix and sprinkle over chicken. Drizzle evenly with melted
butter. Bake uncovered in a 350 degree oven for 50 - 55 minutes.

Note: This easy, 1-step recipe can be made ahead of time and kept in the refrigerator
until ready to bake. Great for company or a last-minute meal. Serves 6-8.


STIR-FRIED CHICKEN                                                     Rosemary Clark

 2 large boneless, skinless chicken breasts, thinly sliced*
   Olive oil
 1 cup celery, thinly sliced
 1 medium green pepper, thinly sliced
 1 small onion, thinly sliced
 1 tsp. salt
 ¼ tsp. ground ginger
 1 can (16 ounces) bean sprouts, drained
 1 can (5 ounces) water chestnuts, drained and thinly sliced
 ½ cup chicken broth
 2 tsp. cornstarch
 2 Tbsp. soy sauce—more or less, to taste
   Rice, cooked according to package directions
 ¾ cup slivered or sliced almonds

Heat oil. Stir-fry celery, peppers, onion, salt and ginger until vegetables are tender-
crisp. Remove vegetable mix and keep warm. Add chicken to skillet and stir-fry until
white throughout. Return vegetables to skillet. Add bean sprouts, water chestnuts
and chicken broth. In cup, blend cornstarch with soy sauce and stir into mixture.
Cook until thickened. Serve on rice, sprinkle slivered almonds on top.

*Tip: Chicken that is partly frozen is easier to handle for slicing.

CHICKEN ENCHILADAS                                                         Sandi Berg

1/3   cup Half and Half cream
  2   pkgs. (3 ounces each) cream cheese, softened
  2   cups chicken, cooked, chopped and coarsely shredded
  ¾   cup finely chopped onion
 ½    tsp. salt or to taste
 12   corn tortillas, 8 inch size
3-4   cans green chili enchilada sauce
1½    cups shredded cheese

Top with shredded lettuce, diced tomatoes, olives and sour cream, as desired.

Beat together Half and Half cream and cream cheese until smooth and fluffy. Add
chicken, onion and salt. Mix well. Soften tortillas in hot oil or by heating for a few
seconds in buttered dish in microwave. Spoon a thin layer of enchilada sauce in a
baking dish, 9‖ x 13‖ inches. Spread each tortilla with a thin layer of enchilada sauce.
Arrange about ¼ cup of the chicken mixture down center of each tortilla. Roll tortillas.
Place them, seam side down, on top of enchilada sauce in baking dish. Spoon
enchilada sauce over tops of tortillas. Cover dish with foil. Bake in preheated 350
degree oven for about 20 minutes, or until hot. Remove foil. Sprinkle tops with cheese.
Bake about 5 minutes more until cheese melts. Serve enchiladas garnished with
shredded lettuce, chopped tomatoes and ripe olives. Serve sour cream and warm
enchilada sauce on the side. Makes 6 servings.


HERB-ROASTED CHICKEN                                                        Anne Beh

3-4 lbs. chicken
  1 pkg. Hidden Valley Ranch salad dressing mix

Place chicken in roasting pan. Rub dressing mix on bird. Broil at 425 degrees for 15-
20 minutes or until browned on top. Bake at 350 degrees for 2½ hours, basting

CREAMY WHITE CHILI / ENCHILADAS                                         Barb Busak

  1   lb. boneless, skinless chicken breasts, diced
  1   medium chopped onion
2-3   garlic cloves, chopped or pressed
  1   Tbsp. vegetable oil
  2   cans (15½ ounces) great northern beans, drained and rinsed
  1   14 ½ ounces can chicken broth
  2   4 ounce cans chopped green chilies            1 tsp. salt
  1   tsp. ground cumin                             1 tsp. dried oregano
 ½    tsp. pepper                                   1 tsp. cayenne pepper
  1   cup sour cream                                ½ cup whipping cream

In a large saucepan, sauté chicken, onion and garlic in oil until chicken is no longer
pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and
simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and
whipping cream.

Variation: Chicken Enchiladas reduce chicken broth to ½ can and whipping cream
to ¼ cup. Place chicken mixture in tortilla (the best are the flour ones you fry at
home) along with shredded cheese. Roll and place in a 9‖ x 13‖ pan. Top with more of
the chili mixture. Bake at 350 degrees until hot; about 20 minutes.

CHICKEN ENCHILADAS                                                      Jackie Gray

  1   large can cream of chicken soup
  1   pkg. Colby/Jack cheese, shredded
  3   whole chicken breasts, cooked, boned and diced
  1   pkg. of tortillas

Mix ½ large can of soup with chicken and cheese. Wrap in tortillas and place in
greased pan, seam side down. Mix remaining soup with some water and cheese. Pour
on top. Bake at 350 degrees for 30 minutes.

Note: From a good friend in Missouri.


EASY CHICKEN ENCHILADAS                                                Linda Tedford

5-6 pieces of chicken                             1   clove garlic
    Salt, pepper and chili powder, to taste       1   can cream of mushroom soup
  1 can (4 ounces) green chilies, diced           1   can cream of chicken soup
4-6 flour tortillas                               1   lb. shredded cheddar cheese

Boil chicken with garlic, salt, pepper and chili powder. Save 1 cup of the broth. To
the cup of broth, add mushroom and chicken soups, green chilies, and chicken cut
into small pieces. In a 9‖ x 13‖ pan, layer the tortillas, chicken sauce and grated
cheese. Make 2 layers. Bake at 350 degrees for about 45 minutes or until cheese is
melted and enchiladas are bubbly. Let sit for about 10 minutes before serving.

CHICKEN TORTILLA CASSEROLE                                             Donna Barker

1st Layer:
  1 pkg. (12–14 ounces) Doritos corn chips

2nd Layer:
  4 cups cooked chicken, cut into pieces

3rd: (Mix well before layering):
  1 small onion, chopped                          2 cans cream of chicken soup
  1 can (4 ounces) chopped green chilies          1 cup sour cream
 ½ tsp. garlic salt

4th Layer:
  1 cup black olives
 ¾ lb. grated Monterey Jack cheese

1 tsp. butter - to dot the top of the casserole

Layer ½ the Doritos, ½ of the chicken, ½ of soup mixture, ½ the olives and ½ of the
cheese in a 9‖ x 13‖ pan. Layer again, with remaining ingredients. Bake at 350
degrees for 30 - 40 minutes. Let set for 10 minutes before serving.

SOUR CREAM ENCHILADA CASSEROLE                                       Laura Santarelli

  2   chicken breasts, cooked                     2 cans cream of chicken soup
  1   cup sour cream                              1 pkg. (12) flour tortillas
  1   can (4 ounces) green chilies, diced         4 green onions, diced
1-2   cups cheddar cheese

Dice chicken meat. Combine meat, soup, sour cream, onions and chilies in large
bowl. Grease 9‖ x 13‖ pan. Place 2 - 3 tortillas on dish bottom. Spread 1/3 chicken
mixture on top of tortillas. Sprinkle with 1/3 of the cheese. Repeat, making a total of
three layers. Bake, uncovered, for 30 minutes at 350 degrees. Makes 6-8 servings.


QUICK CHICKEN ENCHILADA CASSEROLE                                        Joyce Lash

Layer in greased 9‖ x 9‖ pan:
    Tortillas                                       Grated cheese
    Cooked chicken, cut in small pieces             Enchilada sauce
    Hatch‘s green chili

Repeat two more times. Top with tortilla, last of enchilada sauce and grated cheese.
Bake at 350 degrees 30 minutes or until hot and bubbly. Makes 4 generous servings.

SUNDAY CHICKEN                                                           Marie Riley

  8   chicken breasts, skinless and boneless
  8   slices uncooked bacon
  2   pkgs. (3 ounces each) chipped, smoked dried beef
  2   cans cream of mushroom soup
  1   pint sour cream

Put 2 pieces of beef on bottom of a chicken breast and wrap with a bacon strip.
Repeat for each breast. Place in oblong greased pan. Mix soup and sour cream. Pour
over top of prepared breasts. Bake uncovered at 250 degrees for 3 hours.

Note: I think this gravy is yummy over mashed potatoes.

SMOKED PHEASANT QUESADILLAS                                           Larry Higman

      Pheasant legs                                 Salt water brine
      Mesquite, hickory or aspen wood               Flour tortillas
      Mexican blend cheese, shredded                Purple onion, chopped
      Salsa                                         Guacamole
      Sour cream

Place pheasant legs in a mild salt water brine and let soak overnight. Arrange legs on
smoker and smoke with mesquite, hickory or aspen wood until meat is done, but not
hard. Remove pheasant leg meat from bone and sinew and coarsely chop. Cover a
flour tortilla with Mexican blend, shredded cheese. Sprinkle chopped purple onion on
top of cheese. Sprinkle chopped pheasant on top of cheese. Add more cheese to the
top of onion and pheasant. Cover with another flour tortilla. Bake at 350 degrees
until cheese is melted. Let cool and then cut into pie shaped wedges. Serve with
salsa, guacamole and sour cream.


JENNY’S TURKEY and WILD RICE CASSEROLE                           Jenny Schechter

 1   cup wild rice                             1 lb. turkey or chicken, cut into
 1   lb. fresh mushrooms, sliced                 small pieces
 ½   cup chopped onion                         ½ cup sliced almonds
 4   Tbsp. butter                              1 tsp. salt
 ¼   tsp. pepper                               2 cups chicken broth
1½   cups heavy cream or Half and Half         3 Tbsp. dry sherry
 1   can mushroom soup

Cover rice with water in a saucepan and bring to a boil. Remove from heat and let
soak for 30 minutes. Repeat, then drain. Melt butter in a large skillet. Add
mushrooms, onion, meat and almonds. Sauté over medium heat until lightly
browned. Turn into a buttered 3-quart casserole and add all remaining ingredients,
including rice. Cover and bake at 350 degrees for 1 hour. Uncover and bake an
additional 20 minutes. Serves 6 – 8.


SHRIMP PASTA                                                                Gina Thornton

 2   Tbsp. olive oil                                1½    lbs. raw shrimp
 ¼   tsp. ground pepper                              ½    tsp. red pepper flakes
 1   lbs. cooked angel hair or vermicelli pasta      1    can diced tomatoes, drained
 1   can (12 ounces) evaporated milk                 ½    cup Parmesan cheese
 2   cups fresh spinach, chopped                     1    clove garlic, minced

In large skillet, heat oil and garlic. Add tomatoes and spinach, stirring constantly
until spinach wilts. Stir in evaporated milk and shrimp. Cook until shrimp are done.
Remove from heat. Stir in cheese, black pepper and red pepper. Pour over pasta. Toss
and serve.

EASY SALMON BAKE or BBQ                                                     Beth Claassen

     Salmon fillet                                        Olive oil
     Garlic                                               Lemon pepper
     Rosemary                                             Lime

Take slab of salmon fillet from package. Place fish, skin side down, on piece of heavy
foil with edges turned up like a pan. (If I only have regular foil, I line a pan with the
foil). Spray, or lightly brush olive oil over entire fish. Sprinkle spices on fish. Then
slice a lime and drip the juice over the thickest part of fillet, so it runs over entire piece
very slowly and doesn't wash the spices off. Leave lime pieces on the fish. It looks very
tasty as the lime slices brown. The skin of the lime stays green and adds color. Salmon
is very delicate and doesn't take long to cook. In the broiler it is less than 10 minutes.
The meat should be flaky, but not dried out. You don't even need to turn the fillet. The
foil pan makes for easy clean up - no pan to wash. Salmon goes on sale often so you
can feed 4 or 5 adults for under $10.

SEA BASS                                                                  Ingrid Haughton

 4   Chilean sea bass fillets (or snapper, cod, etc.)
 4   Tbsp. butter                                   ½     cup chopped onion
 2   cloves minced garlic                             2   tsp. curry powder
 ½   cup dry white wine                               3   Tbsp. soy sauce
 3   Tbsp. chili sauce                                1   tsp. dry dill weed

Preheat oven to 450 degrees. Rinse fillets and pat dry. Arrange on foil-lined roasting
pan. Melt butter, sauté onion and garlic until limp. Stir in curry. Cook a couple of
minutes. Add rest. Stir and cook until hot. Brush generously over fillets. Bake
uncovered about 15 minutes or until it flakes. Brush or baste several times during


PORK and APPLES with STUFFING                                          Karen Vallely

 3    lbs. pork tenderloin (12 chops)
 2    Tbsp. cooking oil
 2    fresh apples, diced
 ½    cup packed brown sugar
 6    cups herb-seasoned stuffing mix (6 ounce pkg.)
 ½    cup chopped celery
 ¼    cup butter or margarine, melted
 ½    cup chopped onion
 1    tsp. salt
 ½    tsp. ground sage
 2    cups beef broth

Sprinkle chops with salt and pepper, brown in hot cooking oil. Divide between two 12‖
x 7‖ x 2‖ baking dishes. Combine apples and brown sugar. Spoon over pork chops.
Combine stuffing mix, celery, butter, onion, salt and sage; toss with beef broth until
moistened. Place on top of chops and apples. Bake uncovered at 375 degrees until
pork is done, about 1 hour. Makes two casseroles ~ 6 servings each.

PEACH-MUSTARD GLAZED PORK CHOPS                                        Karen Vallely

  4   boneless pork chops (3/8‖ thick)
  1   tsp. coarsely ground black pepper
  1   can (16 ounces) sliced peaches, in extra-light syrup
  1   tsp. Worcestershire sauce
  2   Tbsp. peach preserves
  2   Tbsp. Dijon mustard

In small bowl, stir together undrained canned peaches, Worcestershire sauce,
preserves and mustard; set aside. Heat non-stick skillet over medium-high heat;
brush chops lightly with vegetable oil and season on both sides with pepper. Brown
one side of chops, about 2-3 minutes; turn. Add peach mixture to skillet, reduce heat
to low, cover and cook for 4 minutes. Serve chops with peaches and sauce, garnished
with fresh raspberries, if desired.

ITALIAN PORK CHOPS                                                   Betsy Sylvester

  4   boneless pork chops (½‖ thick)
1/3   cup Bisquick
 ½    cup Italian bread crumbs
1/3   cup Italian dressing
  2   Tbsp. oil

Coat chops with Bisquick, dip in dressing, coat with bread crumbs. Heat oil in large
non-stick skillet, medium high heat, and cook pork until brown. Reduce heat;
carefully turn and cook 10-15 minutes.


BAKED PENNE with SPINACH and TOMATOES                                          Karen Tate

10    ounces penne pasta
 1    lb. Italian sausage
 1    medium onion, chopped
 3    garlic cloves, minced
 1    can (28 ounces) diced tomatoes
 ¼    cup pesto sauce
 8    cups spinach leaves
 6    ounces mozzarella cheese (half cubed, half grated)
 1    cup Parmesan cheese, grated

Cook penne pasta according to package directions. Set aside. Thoroughly cook
sausage, onion and garlic. Add tomatoes and simmer for 10 minutes. Stir in pesto
and season with salt and pepper. Combine pasta, spinach and half of the mozzarella
and Parmesan cheeses in a large bowl. Add hot tomato sauce and meat mixture. Toss
together and place in a lightly oiled 9‖ x 13‖ baking dish. Sprinkle the remaining
cheeses on top and bake in a 375 degree oven for 30 minutes—until cheese bubbles.

SAUSAGE MEATBALLS                                                        Donna Barker

  2   lbs. bulk sausage (optional: 1 lb. hot)      2   eggs, slightly beaten
2/3   cup dried bread crumbs                       1   tsp. sage
  1   cup catsup                                   4   tsp. brown sugar
  2   tsp. wine vinegar                            2   tsp. soy sauce

Combine sausage, eggs, crumbs and sage. Form into walnut size balls. They will
shrink. Brown in heavy skillet, turning until well done. Drain. Mix the remaining
ingredients. Pour over the meatballs. Simmer 30 minutes. Serve in chafing dish. Makes
40 - 50 balls.

BARBEQUED RIBS                                                             Barb Larson

5-6 lbs. pork ribs                                 8 tsp. pickling spice
  4 tsp. salt                                      1 cup brown sugar
  2 Tbsp. mustard

  1 cup ketchup                                    1 cup Coke

Boil ribs, pickling spice and salt for 40 minutes. After boiling, arrange ribs in double
lined foil pan. Mix brown sugar and mustard. Brush lavishly onto ribs. Cover and
refrigerate overnight. The next day, cover with sauce. Bake covered, at 350 degrees
for 2 hours. Uncover and bake half hour longer.


GREEN CHILI                                                         Laura Santarelli

  1   lb. pork, cubed and fried
  4   cans (4 ounces each) green chilies, diced
  6   Tbsp. flour
  1   tsp. salt
  1   tsp. garlic salt
  2   cups water
  1   can (15 ounces) diced tomatoes
  4   tsp. chicken bouillon

Option: If you don‘t want the tomatoes in there, omit tomatoes, and increase the
water to 4 cups.

Mix together chilies, flour and salts. Combine all ingredients in large pan. Bring to
boil, then cover and simmer for 1 hour. Remove the lid and simmer for another hour.
OR: Cook in the crock pot all day, or overnight.

Note: Recipe comes from a friend with my own personal touches.

BAKED RIGATONI with MUSHROOMS and PROSCIUTTO                       Ingrid Haughton

  ½   cup unsalted butter                         ¼ cup plus 2 Tbsp. flour
  1   quart whole milk                            ½ cup tomato sauce
1/8   tsp. freshly ground nutmeg                    Salt and pepper
 10   ounces white mushrooms, coarsely chopped    1 medium onion, finely minced
  ¼   lb. sliced Prosciutto, finely chopped       1 lb. rigatoni
  ½   lb. imported Fontina, coarsely shredded.

Preheat oven to 350 degrees.        In large saucepan cook 6 Tbsp. butter over
medium/high heat, until lightly browned (2 minutes). Whisk in flour and cook over
high heat, until foaming. Gradually whisk in milk, whisking frequently. Cook for 10
minutes. Add tomato sauce, nutmeg, salt and pepper. Remove from heat. Melt 2 Tbsp.
butter in skillet. Add mushrooms. Cook over high heat until dry and ready to brown (8
minutes). Add onions and brown. Add mushrooms, onion and Prosciutto to tomato
sauce. Cook rigatoni about 8 minutes and drain. Add sauce plus half the Fontina;
mix well. Transfer to 9‖ x 13‖ baking dish, cover with rest of cheese. Cover with foil
and bake 30 minutes; remove foil and bake 15 minutes longer. Serves 6.


SPICED PORK CHOPS                                                    Ingrid Haughton

 4   pork chops                                 1½    cups hot water
 1   Tbsp. chicken flavored granules             ¼    tsp. orange peel
 ¼   tsp. thyme                                  ¼    tsp. cinnamon
 ¼   tsp. allspice                              1/8   tsp. black pepper
 1   Tbsp. dried, minced onion                    1   tsp. seasoned salt

Sprinkle with seasoned salt and brown chops in heavy fry-pan lightly brushed with oil.
Combine rest of ingredients in cooking container. Add pork chops. Cover and cook at
300 degrees for 1 ½ hours.

LEMONY-SOY HERBED PORK TENDERLOINS                                   Ingrid Haughton

 1   pork tenderloin (12–16 ounces)               3 Tbsp. dried oregano, crushed
 ½   tsp. salt                                    ½ tsp. ground black pepper
 1   cup olive oil                                ½ cup lemon juice
 ½   cup soy sauce

Trim fat from meat. In a small bowl, combine oregano, salt and pepper. Sprinkle
mixture evenly over both sides of the meat, rub in with fingers. Place in a plastic bag
set in a shallow dish.

For marinade: in a small bowl combine oil, lemon juice and soy. Pour over meat and
seal bag. Marinate in the refrigerator for at least 2 hours. Drain meat and discard
marinade. Grill or broil until done. Let rest 10 minutes before slicing.

PORK TENDERLOIN with MUSTARD SAUCE                                   Ingrid Haughton

Marinate several hours:
    Pork tenderloin                               ¼ cup soy sauce
 ¼ cup bourbon                                    2 Tbsp. brown sugar

1/3 cup sour cream                              1/3 cup mayonnaise
  1 tsp. dry mustard                              1 tsp. finely chopped shallots
1½ tsp. vinegar                                     Salt

Grill, or bake at 325 degrees for 45 minutes or so. Baste frequently with marinade.
Top with sauce. Serves 2.


HAM and ONION PIE                                                    Rosemary Clark

  1 cup flour                                     1 tsp. baking powder
 ¼ tsp. salt                                    1/3 cup shortening
  1 cup grated cheese                             1 beaten egg
  1 Tbsp. cold water

Stir together flour, baking powder and salt. Cut in shortening. Stir in cheese, egg and
water. Press into pie plate.

  1 Tbsp. margarine                              1   onion, chopped
  1 tsp. vinegar                                 2   tsp. prepared mustard
  1 Tbsp. flour                                  ¼   tsp. salt
1½ cups milk                                     1   cup grated cheese
 ¼ lb. ham, chopped                              2   beaten eggs

Sauté onion in margarine. Add vinegar and mustard. Stir in flour, salt, milk, cheese,
ham and eggs. Pour into shell, top with more grated cheese. Bake at 350 degrees until
set and light brown, about 45-50 minutes.

CURRANT GLAZED PORK CHOPS with POLENTA                              Ingrid Haughton

 4   pork chops (8 ounces each)                    Salt and pepper to taste
 1   Tbsp. olive oil                             3 cloves garlic, chopped
 2   shallots, chopped                           ½ cup dry red wine
 ½   cup currant jelly                           ½ tsp. cracked black pepper

Brown pork chops in olive oil. Season, to taste. Remove chops and add shallots and
garlic. Sauté lightly. Add red wine. Reduce by half. Add jelly and pepper. Coat
chops. Serve on a bed of polenta. Brown and bake at 350 degrees until done.

Blue cheese polenta:
  2 cups chicken stock                           3 cloves garlic, chopped
  2 shallots, chopped                            ¾ cup cornmeal
  2 ounces blue cheese                             Salt and pepper, to taste

Add cheese at last—thin with Half and Half if necessary.

                                                                       Variety Meats

VEAL PATTIES with LEMON-CAPER SAUCE                                  Ingrid Haughton

  2 Tbsp. olive oil                                1 lb. ground veal
    Sea salt                                         Black pepper, freshly ground
  1 cup freshly grated Parmesan cheese             2 eggs, slightly beaten
  2 tsp. capers                                    1 garlic clove, finely minced
    Zest and juice from one lemon                  ¼ cup dry white wine
  2 Tbsp. unsalted butter

Heat a nonstick pan over high. Add the olive oil. Form the veal into 4 ounce patties
and season with salt and pepper. Dip each patty first into the cheese and then into the
eggs. Gently place the patties into the pan, being careful not to splash the oil. Cook
each side until golden brown, about 3 minutes. Transfer to a warm platter and set
Reduce the heat to medium. In the same pan add the capers, garlic, lemon zest, lemon
juice and wine, carefully scraping any bits from the bottom of the pan. Allow the wine
to reduce by half. Add the butter and stir until melted. Pour the sauce over the patties
and serve immediately.
Note: From Suzanne Sommers. Here‘s another great way to make something special
from ground meat. In this recipe I use ground veal, but feel free to substitute ground
turkey if you prefer. Rather than flouring the patty, I use egg as the coating and it
creates a delicious crust. As for the sauce…lemon, wine and butter work every time!

VEAL and AVOCADO                                                     Ingrid Haughton

  1 ripe Hass avocado
  1 wedge fresh lemon
2/3 lb. veal scallops
    Salt and pepper
  2 Tbsp. extra-virgin olive oil, 2 turns of the pan
  1 Tbsp. butter, cut into pieces
 ¼ cup dry vermouth or white wine
3-4 Tbsp. cream, 3 turns of the pan
  1 Tbsp. fresh thyme leaves, to garnish
  2 Tbsp. chopped or snipped chives, to garnish

Cut avocado in half all around and down to the pit. Twist the avocado to separate the
halves. Hit the pit with your knife to pop it out. Scoop the avocado out of each half of
skin with a large spoon. Slice the avocado and squeeze a little lemon juice on it to
retard the browning. Reserve the avocado.
Season the scallops of veal with salt and pepper. Heat the extra-virgin olive oil and
butter in a large skillet over medium to medium high heat. (My addition—add chopped
shallots to sauté pan first) Add the veal and cook 2 minutes on each side. Remove the
veal to a platter or individual plates. Add vermouth or wine to the pan and deglaze it,
(my addition, reduce the liquid then continue), lifting up any color or veal bits. Add
cream and stir it in. Turn off the heat and let cream bubble 1 minute. Arrange the
avocado on the scallops of veal. Drizzle the sauce over the meat and avocado. Garnish
with a generous sprinkle of chopped thyme or chives.

Note: From Rachel Ray‘s 30 Minute Meals show.

                                                                       Variety Meats

TENDERFOOT ELK FILETS                                                   Larry Higman

     Elk tenderloin                                  Bacon
     Italian salad dressing                        1 can beer

Cut elk tenderloin or back strap into 1" or larger fillets. Soak in cool water for a few
hours to remove blood. (Most of the "wild" taste comes from the blood in the meat)
Wrap each fillet with a strip of bacon and secure with toothpicks. Marinate fillets
overnight with a mixture of Italian salad dressing and beer. Grill over very hot coals,
turning only once. Mesquite works the best. Never cook wild game past medium.
There is no fat or cholesterol in wild game and it will dry out and become tough if
overcooked. Medium rare is the best. Remove from grill and let rest. Serve with
ranch beans, salad, baked potatoes and hot sour dough bread.

Note: Some folks don't like elk, deer or antelope because they say there is a wild
gamy taste. I like this recipe for them because it changes their opinion. I usually
don't tell them what it is until after they stop telling me how wonderful it was.



MOM’S PIE CRUST                                                        Linda Tedford

  3 cups flour                                  1¼ cup vegetable shortening
  5 Tbsp. cold water                             1 tsp. vinegar
  1 tsp. salt                                    1 egg

Cut flour and shortening together until crumbly. Mix water, vinegar, salt and egg.
Pour over dry mix. Handle as little as possible. Roll into balls. Roll flat to make
crusts. Makes 3 - 4 crusts, depending on the size of pans or the thickness you desire.

CREAMY RHUBARB PIE                                                     Donna Barker

 1   egg, beaten
 1   cup sour cream
1¼   cups sugar
 ½   tsp. salt
 3   Tbsp. tapioca
 1   unbaked pie shell
 3   cups chopped, fresh rhubarb (about 4 – 6 medium stalks), unpeeled

Place rhubarb in unbaked pie shell. Combine egg, sour cream, sugar, salt and tapioca
in a bowl. Mix well. Pour egg mixture in the pie shell (covering the rhubarb). Bake for
15 minutes at 425 degrees. Reduce temperature to 350 degrees and bake an
additional 30 - 35 minutes. Serve warm.

Note: This is the pie I have taken to a couple of neighborhood parties, and it has been
a big hit!

MOM’S PUMPKIN PIE SQUARES                                                Barb Busak

 1   cup flour                                   ½   cup oatmeal
 ½   cup brown sugar                             ½   cup butter
 1   can (13½ ounces) evaporated milk            1   can (16 ounces) pumpkin
 2   eggs                                        ¾   cup sugar
 ½   tsp. salt                                   1   tsp. cinnamon
 ½   tsp. ginger                                 ¼   tsp. cloves

 ½ cup chopped nuts                              ½ cup brown sugar
  2 Tbsp. butter                                   Whipped cream

Combine flour, oatmeal, brown sugar, and butter. Mix at low speed until crumbly.
Press into 9‖ x 13‖ pan. Bake at 350 degrees for 15 minutes. Combine pumpkin,
milk, eggs, sugar, and spices. Beat well and pour over crust. Bake at 350 degrees for
20 minutes. Combine topping ingredients: nuts, brown sugar and butter. Sprinkle
over pumpkin filling. Return to oven and bake 15 – 20 minutes, until filling is set.
Cool and cut into squares. Top with whipped cream.


JAKE’S PINEAPPLE PIE                                                     Gina Thornton

  1 can crushed pineapple with juice                2 cups sour cream
  1 small package instant vanilla pudding           ½ cup sugar (optional)
  1 graham cracker pie shell

Mix all ingredients and pour into a pre-made graham cracker pie shell. Chill for one
hour, if you can wait that long!

STRAWBERRY RHUBARB PIE                                                       Karen Tate

Crust – option #1                                     Crust – option #2
  3 cups graham cracker crumbs                      1 baked pie shell
 ½ tsp. nutmeg                                        (if you make it from scratch, add
 ½ cup butter                                         ½ tsp. nutmeg to the recipe)

Filling – option #1                                     Filling – option #2
  6 ounces cream cheese                             3   egg yolks
 ¼ cup condensed milk                               1   cup sour cream
  1 tsp. lemon juice                                1   cup sugar
 ¼ cup whipping cream (whipped)                     4   Tbsp. corn starch
                                                    ¼   tsp. lemon juice or lemon peel

Mix all the ingredients and cook in a double boiler until thick. Cool and pour into the
prepared pie shell.

1 1/3 cups sugar                                  1/3 cup flour
 ½ tsp. grated orange peel                          2 cups rhubarb
  2 cups strawberries                               2 Tbsp. butter

Mix sugar, flour and orange peel. Turn fruit into mixture. Spread in a different (clean
- empty) pie plate. Cook in a 400 degree oven for about 40 minutes, until thickened.
Cool. Remove from pie plate, stir, and then spread over the filling.

Note: My sister, Jackie, decided to enter a Strawberry-Rhubarb Pie in the Nevada
State Fair. She worked for weeks trying different recipes until she got just the right
combination of ingredients for that ‗perfect‘ pie. Here are a couple of the final editions!
Choose the crust and filling that you think sounds best (or whatever ingredients you
have on hand!). The topping is the same for either. I‘m sure you‘ll think they are both
‗blue ribbon‘ quality!


SUGAR FREE STRAWBERRY PIE                                                 Sandi Berg

 2   pints fresh strawberries, sliced
 2   Tbsp. cornstarch
1½   cups cold water
 1   pkg. (3 ounces) sugar-free strawberry Jell-O
 3   Tbsp. sugar
 1   graham cracker crust
     Reduced fat whipped topping

Slice strawberries and set aside. In a saucepan, combine cornstarch and cold water
and stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from heat and add Jell-O and sugar, and stir until dissolved. Stir in sliced
strawberries. Pour into crust. Cover and refrigerate for two hours or until firm. Cut
and top with whipped topping.

CHERRY PIE                                                                  Pam Hall

  2 cups flour                                      ½ cup sugar
 ½ cup butter                                       1 egg
  1 tsp. baking powder                              1 Tbsp. water

Mix all ingredients together and press into pie pan. Bake crust at 350 degrees for 10
minutes. This makes 2 nine inch pie shells—can freeze half the dough.

  1 can cherry pie filling.

Bake for 10 more minutes. While pie is baking the second time, make topping.

  4 egg whites                                      ¾ cup sugar
1½ cups finely chopped almonds

Beat eggs whites until stiff, and then slowly add sugar, then almonds. Top pie and
bake 20 more minutes or until golden brown.

Note: This was given to me by a German neighbor who brought it over from Germany.


GLAZED APPLE CREAM PIE                                                       Karen Tate

  1 pie crust, at least 9-inch, deep dish (follow directions for two crust pie)

 ½ cup sugar                                         ½ cup milk
 ½ cup whipping cream                                ¼ cup butter or margarine
  2 Tbsp. cornstarch                                 2 Tbsp. milk
  1 tsp. vanilla

Apple Layer:
  4 apples, peeled, cored and cut into thin slices
  1 Tbsp. flour
 ¼ tsp. cinnamon

 ½ cup powdered sugar                                1 Tbsp. milk
 ¼ tsp. vanilla                                      1 Tbsp. butter, softened

Topping: Whipped cream

Preheat oven to 400 degrees. In a medium saucepan, combine sugar, milk, whipping
cream and butter. Cook over medium-low heat until butter is melted, stirring
occasionally. In a small bowl, combine cornstarch and 2 Tbsp. milk; blend until
smooth. Add to mixture in saucepan; cook 7 minutes or until thickened, stirring
constantly. Remove from heat. Stir in 1 tsp. vanilla. In medium bowl, combine
apples, flour and cinnamon; mix well.      Pour filling into crust-lined pan. Arrange
apple mixture evenly over filling. Top with second crust; seal edges and flute. Cut
slits in top crust. Bake at 400 degrees for 35 – 40 minutes or until golden brown and
apples are tender. Cool 30 minutes. Meanwhile, in small bowl, combine all glaze
ingredients; blend until smooth. Pour and spread glaze evenly over warm pie.
Refrigerate 1½ hours before serving. To serve, top with whipped cream. Store in

TOLL HOUSE PIE                                                               Karen Tate

 2   eggs                                            ½   cup flour
 ½   cup sugar                                       ½   cup brown sugar
 ½   cup butter, softened                            6   ounces chocolate chips
 1   cup walnuts, chopped                            1   9-inch unbaked pie shell
     Whipped cream, or ice cream, if desired

Preheat oven to 325 degrees. In a large bowl, beat eggs until foamy. Add flour, sugar
and brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate
chips and walnuts. Pour into pie shell. Bake for 1 hour. Remove and serve warm
with whipped cream or ice cream.


BERRIES and CREAM PIE                                                       Karen Tate

  1 unbaked pie shell
  4 cups of berries (blackberries or boysenberries)

Mix together and pour over the berries:
2/3 cup sugar                                      4 Tbsp. flour
 ¼ tsp. salt                                       ½ tsp. cinnamon
  1 cup heavy cream

Prepare unbaked pie shell as directed, or make from scratch (see Linda Tedford‘s
recipe for Mom‘s Piecrust at the beginning of this section). Place berries in the
unbaked shell. Combine remaining ingredients and pour over the berries. Bake at 400
degrees for 35 – 45 minutes or until nicely browned and filling is set. Serve slightly

Note: Growing up in Oregon, we used the wild blackberries that grew along the
roadside, or in nearby pastures. They had the best flavor! This pie, with the heavy
cream, brings back wonderful memories of childhood!

COCONUT CREAM PIE                                                           Karen Tate

 1   unbaked pie shell                           2/3   cup sugar
 ¼   cup cornstarch                               ½    tsp. salt
 3   cups milk                                     4   egg yolks, slightly beaten
 2   Tbsp. butter or margarine, softened           2   tsp. vanilla
 1   cup flaked coconut, divided                       Whipped Cream

Bake pie shell. Mix sugar, cornstarch and salt in 1½ quart saucepan. Stir in milk
gradually. Cook over medium heat, stirring constantly, until mixture thickens and
boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg
yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from
heat; stir in margarine, vanilla and ¾ cup coconut. Pour into pie shell; press plastic
wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove
plastic wrap; top pie with whipped cream and ¼ cup coconut.


DANISH PUFF                                                             Donna Barker

Pastry crust:
  1 cup flour
  1 stick shortening (or ½ margarine and ½ butter)
  2 Tbsp. cold (or icy) water

Cut shortening in flour. Add cold water. Divide dough into 2 pieces. Press each piece
into a separate strip 3‖ x 12‖ on a cookie sheet.

  1   stick shortening (or ½ margarine and ½ butter)
  1   cup water
  1   tsp. almond flavoring
  1   cup flour
  3   eggs
      Slivered almonds

Put water and butter in pan and bring to a rolling boil. Add flavoring and flour. Mix
well until smooth. Add eggs one at a time, beating until smooth each time. (This is like
a cream puff dough.) Spread this batter on top of the strips. Bake at 350 degrees for
one hour. Frost when cooled. Top with slivered almonds.

Note: This is a favorite at ―Mug-n-Muffin.‖

SOPAPILLAS                                                            Rosemary Clark

  2   cups flour                                   ¼ tsp. salt
1½    tsp. baking powder                           4 Tbsp. shortening
2/3   cup water                                    3 cups vegetable oil
 ½    cup granulated sugar                           Honey

Combine flour, salt, baking powder and shortening and mix until shortening is
blended. Add water and mix well. Turn out onto a lightly floured board. Knead until
smooth, about two minutes. Roll into a ball. Cover and refrigerate for 20 minutes.
Cut dough in half. On a lightly floured surface, roll one of the balls into a 20‖ square.

Cut into 3‖ squares. Heat oil to 375 degrees in a skillet. Fry sopapillas, two at a time,
for 25 seconds on each side, or until golden brown. Remove with a slotted spoon.
Drain on paper towels. Serve warm or cold. Makes approximately 32.

Note: From an Ideals Mexican cookbook. These are fun to make together on a family
night. They start out flat and poof up big in the oil. Try dipping them in powdered
sugar, sprinkling them with cinnamon/sugar, or cutting them open and filling the
pocket with honey!


KEY LIME CHEESECAKE with a TOASTED NUT CRUST                           Karen Vallely

  1 cup   graham cracker crumbs
 ¾ cup    almonds, toasted and ground (or nut of your choice)
1/3 cup   sugar
 ½ tsp.   cinnamon
 ½ tsp.   nutmeg
1/3 cup   melted butter

 ¾ cup plus 2 Tbsp. sugar (divided)              1 lb. cream cheese
  4 eggs, separated                              1 cup sour cream
1/3 cup fresh or bottled Key lime juice          ½ tsp. vanilla extract

To prepare the crust: Thoroughly combine all the ingredients in a 10-inch spring form
pan and press firmly to mold over the bottom and up the sides. Preheat oven to 350

To prepare the filling: Cream together ¾ cup of the sugar and the cream cheese in the
bowl of an electric mixer. Add the egg yolks and mix for five minutes. When
incorporated, add the sour cream and blend. Then add the vanilla and lime juice, and
mix until blended. In a separate mixing bowl, beat together the egg whites and
remaining 2 Tbsp. of the sugar until just stiff. Fold into the cream cheese mixture.
Pour the filling into the prepared crust and bake in the oven about 1 hour.

Remove the cheesecake from the oven and run a thin knife around the cheesecake.
Let rest for 10 minutes, and then carefully release the spring form and allow to cool
before serving.

NO-BAKE CHEESECAKE                                                        Karen Tate

  1   lb. crushed graham crackers                ½   cup margarine
  1   pkg. lemon Jell-O                          ½   cup boiling water
  3   Tbsp. lemon juice                          1   pkg. (8 ounces) cream cheese
  1   cup sugar                                  1   tsp. vanilla
  1   can evaporated milk, chilled and whipped

Mix together graham crackers and margarine and place 2/3 in bottom of 9‖ x 13‖ pan.
Dissolve Jell-O in water; add lemon juice and cool. Cream together the cheese, sugar
and vanilla. Add Jell-O mixture and mix well. Fold in the whipped evaporated milk.
Pour into prepared dish. Put remaining crumbs over top. Chill in refrigerator

Note: My mom‘s been making this one since I was a little girl. I didn‘t even know the
other kind of cheese cake existed until I went away to college. It‘s much lighter than
the other dessert with the same name!


CHERRY CHEESECAKE                                                     Rosemary Clark

  2 cups graham cracker crumbs                    ¼ cup sugar
 ½ cup butter or margarine, melted

  1 pkg. (8 ounces) cream cheese, softened       1½ cups powdered sugar
  2 pkgs. Dream Whip                                Pink food coloring (optional)
  1 can cherry pie filling

Combine crust ingredients and press into the bottom of a 9‖ x 13‖ pan. Set aside.
Beat cream cheese with powdered sugar until smooth. Prepare Dream Whip as
directed on package. Color pink, if desired. Fold cream cheese mixture and prepared
Dream Whip (or whipped cream) together. Spread carefully over crust until covered,
then top with a can of cherry pie filling and refrigerate.

Note: So easy and so yummy!

DOUBLE-CRUST CHERRY TART                                                  Jackie Gray

  1   cup butter, softened                        1 cup sugar, divided
  2   large egg yolks                            2½ cups flour
2/3   cup yellow cornmeal                         1 tsp. baking powder
 ¼    tsp. salt
1½    lbs. fresh cherries, rinsed and pitted
  2   Tbsp. quick cooking tapioca
  1   Tbsp. lemon juice

In a bowl, with a mixer on medium speed, beat butter with ¾ cup sugar until smooth.
Beat in egg yolks. Stir in flour, cornmeal, baking powder and salt until well blended.
Divide dough in half. Press one portion over bottom and up sides to rim of a 9‖ fluted
tart pan with removable rim. Place other portion on a lightly floured piece of waxed
paper. With a lightly floured rolling pin roll out dough to a 10 inch round. Slide round
onto a baking sheet. Chill tart shell and round until firm, at least 30 minutes or wrap
air tight and chill up to 30 days. In another bowl, mix cherries, tapioca, lemon juice
and remaining ¼ cup sugar. Let stand for 10 minutes. Pour into chilled tart shell and
spread level. Invert round over tart. Press edges into rim of tart pan, pinching off any
excess. Sprinkle tart lightly with sugar. Place tart pan on an un-insulated baking
sheet. Bake on lower rack of a 375 degree oven until top is golden brown, 35 - 40
minutes, rotating tart halfway through baking time. Serve warm or at room
temperature. Prep and cook time: 1½ hours. Makes 8 servings.

Note: From June 2004 Sunset Magazine. This is a great recipe and is even better if
you use peaches instead of cherries.


MINIATURE CHEESECAKES                                                      Corrine Loyola

24   cupcake liners
 2   pkgs. (8 ounces each) cream cheese, softened
12   Tbsp. lemon juice                            1 can (20 ounces) cherry pie filling
24   vanilla wafers                              ¾ cup sugar
 2   eggs                                         1 tsp. vanilla

Line cupcake pans with liners. Place a vanilla wafer in bottom of each liner. In small
bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill
liners ¾ full with cheese mixture. Bake in preheated 375 degree oven for 15 - 20
minutes, or until set. Top each with a spoonful of cherry pie filling. Chill.

CHERRY TARTS                                                               Donna Barker

     Dough for 2 pie crusts (frozen or made)
 4   ounces cream cheese
1½   cups powdered sugar
 2   cups whipped topping (Cool Whip) or whipped cream
 1   can cherry pie filling.

Roll out pie dough and cut into 2‖ squares. Press into small muffin tins. Bake at 375
degrees for 8 to 10 minutes. Watch closely and remove when golden brown. Beat
cream cheese and sugar until fluffy and peaks form. Gently fold in whipped cream.
Fill cooled shells. Top with the cherry pie filling. Makes 5 to 6 dozen.

Variation: Try using blueberry or apple filling.

NOODLE PUDDING                                                         Ingrid Haughton

 1   lb. broad noodles (boil 10 minutes)             6 eggs
 1   cup sugar                                       1 pint sour cream
 ¾   lb. (12 ounces) cream cheese, softened          ½ lb. melted butter
 ½   lb. (1 small box) raisins (soak in hot water)
     Corn flakes, crushed

Preheat oven to 375 degrees. Prepare noodles according to package directions. Beat
eggs, sugar and sour cream. Cream together butter and cream cheese, and add to
sour cream mixture. Add noodles, mixing carefully. Add raisins, if desired. Butter a
3-quart casserole dish. Add mixture. Sprinkle top with crushed corn flakes, sugar
and butter. Bake for 1½ hours. Refrigerate for several hours before serving.


CROISSANT BREAD PUDDING                                               Ingrid Haughton

 3    extra large whole eggs                      8 extra large egg yolks
 5    cups Half and Half                         1½ cups sugar
1½    tsp. vanilla extract                        6 croissants, preferably stale
 1    cup raisins                                   Flavored whipped cream

Preheat the oven to 350 degrees. In a medium bowl, whisk together the whole eggs,
yolks, Half and Half, sugar and vanilla. Set the custard mixture aside. Slice the
croissants in half, horizontally. In a 10‖ x 15‖ oval baking dish, distribute the bottoms
of the sliced croissants, then add the raisins, then the tops of the croissants (brown
side up), being sure the raisins are between the layers of croissants or they will burn
while baking. Pour the custard over the croissants and allow it to soak for 10 minutes,
pressing down gently. Place the pan in a larger one filled with an inch of hot water.
Cover the larger pan with aluminum foil, tenting the foil so it doesn‘t touch the
pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes.
Uncover and bake for an additional 40 - 45 minutes, or until the pudding puffs up and
the custard is set. Remove from the oven and cool slightly. Serve with flavored
whipped cream.

RHUBARB CRUMBLE PUDDING                                                     Karen Tate

1½    cups flour                                  ½    tsp. salt
 ¼    tsp. cinnamon                               ¾    cup sugar
1/3   cup margarine                                4   cups rhubarb
  1   cup sugar                                  1/8   tsp. salt

Sift together flour, salt, cinnamon and sugar. Cut in margarine until crumbly.
Spread half of mixture over bottom of an 8‖ cake pan. Press down firmly. Combine
rhubarb, sugar and salt. Spoon this mixture over the flour mixture. Sprinkle the
remaining, half, crumbs on top of the rhubarb mixture. Bake for 30 minutes at 375
degrees. Serve warm with a bit of cream.

PINEAPPLE RHUBARB TAPIOCA                                               Donna Barker

 ¼    cup tapioca                                ½ tsp. salt
1½    cups sugar                                2½ cups cut up rhubarb
2½    cups water
 1    can (8 ounces) crushed pineapple, un-drained

Combine all ingredients except the pineapple. Cook mixture until it boils: add
pineapple. The tapioca sets up when it chills. Serve with whipped cream. Serves 4.


EASY RHUBARB (FRUIT) COBBLER                                                  Teri Seiler

 ½   cup    butter                                  1 cup sugar
1½   tsp.   baking powder                           1 cup flour
 ¾   cup    milk                                    2 cups sliced rhubarb
 1   cup    sugar over fruit

Place butter in 8‖ square baking dish. Allow butter to melt while oven is preheating to
325 degrees. Combine sugar, baking powder, flour and milk. Remove baking dish
from the oven and pour batter into melted butter. Do not stir. Combine rhubarb and
sugar. Place fruit over batter. Do not stir. Bake at 325 degrees for 45 minutes.

Note: Fresh fruit, in season, can be substituted for the rhubarb. A twist is to use
fresh peaches and sprinkle with a mixture of cinnamon and sugar.

RHUBARB DESSERT                                                           Donna Barker

1½ cups flour                                       ¾ cup margarine
 ½ cup powdered sugar

  3 beaten eggs                                   2½ cups sugar
1/3 cup flour                                      ¾ tsp. salt
  1 cup canned milk or Half and Half cream         ¾ tsp. vanilla

  4 cups finely chopped rhubarb (6 – 7 medium stalks)

Cut together flour, margarine and powdered sugar. Press into an un-greased 9‖ x 13‖
pan. Bake at 350 degrees for 15 minutes. Remove and place rhubarb on crust.
Combine eggs, sugar, flour, salt, milk and vanilla. Pour over rhubarb. Return to oven
and bake at 350 degrees for an additional 45 – 60 minutes.

SPRING RHUBARB CREAM                                                      Donna Barker

 1 lb. rhubarb, diced                                  ¾ cup sugar
 1 pkg. red Jell-O                                     1 cup whipping cream*
1½ ounces almonds, chopped

Cook chopped rhubarb with sugar until tender. Strain out liquid and save it! Dissolve
the Jell-O in the hot rhubarb liquid. Then add cooked rhubarb. Cool. Whip cream until
it is thick. Fold in the cooked rhubarb. Add most of the almonds (saving a few for
decoration). Pour into a rinsed mold and refrigerate until set. When it is set, turn it out
onto a plate and decorate with more whipped cream and the almonds.

*or chilled, evaporated milk


APPLE CRISP with OATMEAL CRUMBLE                                            Karen Tate

 5 cups tart apples, pared and sliced              1 cup brown sugar
 ¾ cup flour                                       ¾ cup quick-cooking oatmeal
 1 tsp. cinnamon                                   ½ cup butter or margarine

Arrange apples in a buttered 9-inch pie plate. Combine brown sugar, flour, oatmeal
and cinnamon; cut in butter until crumbly. Press mixture over apples. Bake for 45 –
50 minutes at 350 degrees. Serve warm with cream or ice cream.

Note: Make a double recipe and put in a 9‖ x 13‖ pan. Sometimes I make a triple
batch and place the ‗crisp‘ part in a zip-loc bag in the freezer. My boys like to take it
out and put it over a couple of apples in the microwave for an after school snack! This
way it‘s always warm and freshly baked.

BAVARIAN APPLE TORTE                                                        Karen Tate

 ½ cup margarine                                 1/3 cup sugar
 ¼ tsp. vanilla extract                            1 cup flour

Cream butter, sugar and vanilla. Blend in flour. Press dough into bottom and 2‖ high
around sides of a spring form pan.

  8 ounces cream cheese                            ¼ cup sugar
  1 egg                                            ½ tsp. vanilla

Combine softened cream cheese and sugar, mixing until well blended. Add egg and
vanilla. Mix well. Pour into the pastry-lined pan.

1/3 cup sugar                                      ½ tsp. cinnamon
  4 cups peeled, thinly sliced apples

Combine sugar and cinnamon. Toss with apples. Spoon apple mixture over cheese
layer. Bake for 10 minutes at 450 degrees, then reduce heat and bake for 25 minutes
at 400 degrees. Cool some before removing rim of spring form pan. Serve warm.


APPLE CRISP                                                            Corrine Loyola

  4 cups apples, peeled, cored and sliced
  2 Tbsp. cinnamon
  1 cup water

  1 cup sugar
 ¾ cup flour
1/3 cup butter

Combine cinnamon and water. Add apples and stir until apples are evenly coated.
Place apples in an 8‖ square baking dish. Combine topping mixture, cutting in the
butter to form coarse crumbs. Cover apples with topping and bake at 350 degrees for
40 minutes. Serve with ice cream, whipped cream or caramel sauce.

FROSTY STRAWBERRY SQUARES                             Donna Barker / Rosemary Clark

  1 cup flour                                     ¼ cup brown sugar
 ½ cup nuts (pecans or walnuts)                   ½ cup butter, melted

Mix well. Bake in 9‖ x 13‖ pan for 20 minutes. Stir when baking to keep from burning.
Leave 2/3 cup crust in the pan. Rest you will sprinkle on the top. Cool well.

  2 egg whites
  1 cup sugar
  2 cups strawberries, sliced small (or 10 ounce package frozen strawberries, thawed)
  2 Tbsp. lemon juice
  1 cup whipping cream, whipped

Put egg whites, sugar, berries and lemon juice in large mixer bowl and beat 10 minutes
on high with electric mixer. Mixture will be very stiff! Gently fold in the whipped cream
(by hand). Spoon over the well chilled crust. Top with leftover crumbs. Freeze 6
hours, or overnight. Will soften quickly when being served.

Note: This was a favorite for Rosemary‘s brother, who used to ask their mother to
make it for his birthday—every year!


FRIED ICE CREAM DESSERT                                                 Karen Vallely

 1 cup brown sugar                                 ½ cup butter
2½ cups crushed corn flakes                        ½ cup nuts
 ½ cup flaked coconut                              1 quart vanilla ice cream

In a sauce pan, melt sugar and butter. Add corn flakes, nuts and coconut. Press half
of corn flake mixture in an 8‖ square pan. Soften ice cream, just until spreadable.
Spread ice cream on corn flake mixture. Top with remaining corn flake mixture.
Cover and freeze. Serve frozen.

Note: I double recipe and use 9‖ x 13‖ pan.

OREO ICE CREAM DESSERT                                                       Pam Hall

 28 chocolate sandwich cookies (Oreos)
  ¼ cup melted butter
  ½ gallon vanilla ice cream (or flavor of your choice)

  4 ounces Baker‘s German chocolate bar          2/3 cups evaporated milk
2/3 cup sugar                                     ½ cup butter
  1 tsp. vanilla                                   8 ounces Cool Whip
    Sprinkles or Jimmies

Crush Oreos in food processor or on wax paper with a rolling pin. Mix crushed Oreos
with melted butter in a bowl. Press into a lightly greased 9‖ x 13‖ pan. Freeze until
firm. While crust is in the freezer, melt ice cream in a large bowl at room temperature.
Spoon the ice cream over crust and freeze for about 4 hours. Melt chocolate, milk,
sugar and butter over low heat, stirring constantly. Bring to boil for 4 minutes. Allow
fudge topping to cool for about one hour. Stir in vanilla, and then pour over ice cream.
Freeze overnight. Spread with Cool Whip and sprinkles just before serving.

CHERRY DESSERT                                                        Rosemary Clark

 1 pkg. yellow cake mix
 1 large can cherry pie filling
 ¾ cup margarine

Spread cherry pie filling over bottom of 9‖ x 13‖ pan. Spread dry cake mix over
cherries. Melt margarine and pour over top. Do not stir. Bake at 350 degrees for 35 –
40 minutes.


KAREN’S FRUIT DESSERT                                                       Karen Tate

  3 cups flour
  5 Tbsp. sugar
1 ½ cups butter, melted

  1 pkg. (8 ounces) cream cheese, softened
  1 cup sugar
  1 tub whipped topping (Cool Whip)

Fruit of your choice – cherries, strawberries, blueberries, pineapple, kiwi, mandarin
oranges, bananas, or some combination of fruits.

Mix the flour, sugar and melted butter. Press into a 10‖ x 15‖ cookie sheet or jelly roll
pan. Bake for 20 minutes at 350 degrees. Mix the cream cheese and sugar until
creamy. Fold in the whipped topping. Spread on the cooled cookie crust. Top with
fruit. Refrigerate.

Note: I got this recipe from a cooking show (KOIN-TV, Portland, OR) when I was about
10 years old. I thought it looked good, made it, and it was thereafter always referred
to in my family as ―Karen‘s Fruit Dessert.‖ I‘ve made it many times over the years, and
it is always a hit!

CAPPUCCINO MOUSSE TRIFLE                                                   Tania Norby

2½ cups milk
1/3cup instant coffee
  2pkg. (3 ½ ounces each) instant vanilla pudding mix
  1tub (16 ounces) Cool Whip
  2loaves frozen pound cake, thawed and cubed
            (or 1½ loaves family-sized pound cake)
 1 ounce semi-sweet chocolate, grated
 ¼ tsp. cinnamon (optional)

Stir milk and coffee until coffee dissolves; remove 1 cup and set aside. Add remaining
milk to pudding mix; beat on low speed for two minutes. Fold in half of the Cool
Whip. In a trifle bowl, layer 1/3 of cake cubes; drizzle with 1/3 of the coffee and milk
mixture, top with 1/3 of pudding, then 1/4 of the chocolate. Repeat layers twice. Top
with second half of Cool Whip, then remaining chocolate and cinnamon. Refrigerate
several hours, or overnight, before serving. Makes approximately 16 servings.

Note: This is a recipe my cousin's wife found on-line. It is so elegant and delicious,
and sure to please the coffee-lovers in your life. I don't drink coffee, but I LOVE this
dessert (so do my kids)!!


CHOCOLATE BUTTERSCOTCH DESSERT                                            Marie Riley

First Layer:
  1 cup flour
 ½ cup butter
 ½ cup finely chopped nuts

Mix and press into bottom of 9‖ square pan. Bake at 350 degrees for 15 to 20
minutes. Cool.

Second Layer:
  1 pkg. (8 ounces) cream cheese, softened
  1 cup powdered sugar
  1 heaping cup Cool Whip

Mix together cream cheese and sugar. Add Cool Whip. Spread on cooled first layer.

Third Layer:
  3 cups milk
  1 small package instant chocolate pudding
  1 small package instant butterscotch pudding

Mix milk and puddings. Spread over second layer.

Fourth Layer:
  1 tub Cool Whip (minus the amount that was put in the second layer)

CHOCOLATE ÉCLAIR DESSERT                                                  Karen Tate

Line a 9‖ x 13‖ baking pan with
     Graham crackers

 2 boxes instant vanilla pudding
 3 cups milk
 1 large tub Cool Whip

Pour half of this mixture over graham crackers. Add a 2nd layer of graham crackers.
Pour remaining pudding mixture over those graham crackers. Add a 3rd layer of
graham crackers.

In a   saucepan, combine:
  3    squares semi-sweet chocolate              3 Tbsp. milk
  1    tsp. vanilla                              3 Tbsp. butter
  2    Tbsp. corn syrup (Karo)                  1½ cup powdered sugar

Warm until ingredients are melted and blended. Pour over the top of the 3rd layer of
graham crackers. Refrigerate. Best if left refrigerated for at least 24 hours before


PRETZEL CAKE                                                              Barb Larson

 2 cups crushed pretzels
 1 cup margarine or butter, melted
 ¾ cup sugar

Mix above ingredients together. Reserve ¾ cup for topping. Press remaining crumbs
firmly into a 9‖ x 13‖ baking pan. Refrigerate while preparing other ingredients.

 1   tub (9 ounces) whipped topping (Cool Whip)
 1   pkg. (8 ounces) cream cheese
 1   cup powdered sugar
 2   cans (21 ounces each) cherry pie filling (or fruit of your choice)

Mix together whipped topping and cream cheese. When thoroughly blended, fold in
powdered sugar. Spoon half creamed mixture over crumb crust. Top with pie filling.
Layer remaining cream mixture over pie filling. Sprinkle reserved ¾ cup crumb
mixture over the top. Refrigerate several hours or over night before serving.

      Vegetable Dishes

                                                                    Vegetable Dishes

CHILI RELLENO CASSEROLE                                                   Mary Meyer

 1   lb. cheddar cheese (Tillamook medium sharp)
 ½   lb. jack cheese
 1   large can Hatch whole mild chili peppers, split open and drained
 4   eggs
 2   Tbsp. flour
 ½   tsp. salt
 1   can evaporated milk
     Sour cream

Mix eggs, flour, salt and milk in medium bowl and set aside. Spray a casserole dish
with cooking spray. Preheat oven to 350 degrees. Line casserole dish with a layer of
the split open chili peppers. Cover with cheese (see note). Top the cheese layer with
another layer of split open chilies. Pour egg mixture over chili/cheese layers. Bake for
approximately 45 minutes at 350 degrees or until set in the center. Serve with salsa,
sour cream and guacamole.

Note: I slice my cheese with a wire cheese slicer instead of grating it because it gives
you a thicker layer of cheese. This, however, uses more cheese. I use one layer of jack
and one layer of cheddar.

Now for what I did different for the church potluck: I used 6 eggs instead of 4 and
increased the flour to 4 Tbsp. instead of 2. I also added grated cheese (a combination
of jack and cheddar) on the top about the last 10 minutes or so of the baking time.

BROCCOLI CASSEROLE                                                      Sarah Phillips

 2   pkgs. (16 ounces each) frozen broccoli florets
 1   can cream of mushroom soup
 1   cup sour cream
1½   cups shredded cheddar cheese, divided
 1   can (6 ounces) french-fried onions

Cook broccoli according to package directions, drain well. In a large saucepan,
combine the soup, sour cream, 1 cup cheese and 1¼ cups onions. Cook over medium
heat until heated through. Stir in broccoli. Pour into greased 2-quart baking dish.
Bake, uncovered, at 325 degrees for 25 - 30 minutes, or until bubbly. Sprinkle with
remaining cheese and onions. Bake 10 minutes longer or until cheese is melted.
Makes 6-8 servings.

                                                                    Vegetable Dishes

ASPARAGUS in the ROUND                                                 Betsy Sylvester

 3    cups cubed, seasoned stuffing
 ½    cup plus 2 Tbsp. butter, melted, divided
 ½    cup water                                     2   Tbsp. chopped onion
 2    Tbsp. flour                                   ½   tsp. salt
 ½    tsp. ground mustard                           1   cup Half and Half cream
 1    lb. asparagus fresh, cut into 1 inch pieces   ¼   cup Parmesan cheese
 1    (4 ounces) can mushrooms, drained

In bowl, combine stuffing with ½ cup butter and water. Let stand 5 minutes. Press
into greased 9‖ pie plate (and up sides). In saucepan, sauté onion in 2 Tbsp. butter
until tender. Stir in flour and spices. Gradually stir in cream. Bring to boil, cook and
stir two minutes or until thickened. Remove from heat and add asparagus and
mushrooms; mix well and pour over crust. Sprinkle with Parmesan cheese. Cover and
bake at 350 degrees for 25 - 30 minutes. Serves 6-8.

Note: From Taste of Home.

FESTIVE GREEN BEAN CASSEROLE                                           Betsy Sylvester

  1   cup chopped sweet red pepper
  1   small onion, finely chopped
  1   Tbsp. butter
  1   can (10 ¾ ounces) cream of celery soup
 ½    cup milk
  1   tsp. Worcestershire sauce
1/8   tsp. hot pepper sauce
  2   pkg. (16 ounces) frozen French-style green beans, thawed and drained
  1   can (8 ounces) sliced water chestnuts, drained
  1   cup shredded cheddar cheese

In skillet, sauté red pepper and onion in butter until tender. Add soup, milk with
sauce and hot pepper; stir until smooth. Stir in beans and water chestnuts. Transfer
to ungreased 1½-quart baking dish. Sprinkle with cheese. Bake uncovered at 350
degrees for 15 minutes or until heated through. Serves 6-8.

Note: From Taste of Home

BARBECUE BEANS                                                    Laure Olson Friesen

  3   cans (28 ounces each) baked beans             1 lb. sausage (Jimmy Dean)
  1   lb. ground beef                               2 Tbsp. Worcestershire sauce
1-2   dashes Tabasco sauce                          1 Tbsp. crushed rosemary
  1   Tbsp. crushed thyme

Brown meat and drain. Add beans and one can of water. Add spices, and let simmer
for 2 hours.

                                                                     Vegetable Dishes

JENNY’S CALICO BEANS                                                  Jenny Schechter

 1   lb. ground beef
 1   lb. bacon, diced
 2   onions, chopped
 3   cans (15.5 ounces) butter beans
 2   cans (1 lb. 14 ounces) kidney beans
 1   large can Van Camp pork and beans
 3   Tbsp. hickory BBQ sauce
 3   tsp. salt
 ¾   cup brown sugar
 3   tsp. dry mustard
 1   can (individual drink size) pineapple juice
 ¼   cup vinegar

Brown beef, bacon and onion together, lightly. Drain beans well. Combine all
ingredients and mix well. Bake in 250 degree oven for 2 hours (or 350 degree oven for
30 - 45 minutes)—slower is better!

Note: Serves an army...or a Schechter corn roast crowd. If you happen to have
leftovers, they freeze very well.

BAKED BEANS                                                                Sally Heely

Combine and set aside:
 1 can pinto, or kidney, beans                       1 can navy beans
 1 can lima beans                                    1 can great northern beans

Combine and set aside:
 1 cup ketchup                                      ¼ cup steak sauce (Heinz 57)
 ¼ cup prepared mustard                            1/3 cup molasses
 2 Tbsp. Worcestershire sauce                        2 Tbsp. red wine vinegar

  1 lb. hamburger                                   ½ lb. bacon

Remove meat and use bacon grease to sauté:
  1 large onion, chopped                             1 large green pepper, diced

Gently combine all ingredients in oven dish and bake uncovered for 1 hour at 350
degrees or in a covered crock pot for 4 hours on low. DO NOT stir until you serve.

                                                                  Vegetable Dishes

CRANBERRY BAKED BEANS                                                Betsy Sylvester

 3    cups dry navy beans                        5   cups cranberry juice
 ½    lb. lean salt pork, diced (or bacon)      ¾    cup chopped onion
 ½    cup ketchup                               ¼    cup molasses
 5    Tbsp. dark brown sugar                   1½    tsp. dry mustard
1½    tsp. salt                                1/8   tsp. ground ginger

Place beans in Dutch oven. Add water to cover two inches. Bring to boil for 3 - 4
minutes. Remove, cover and let stand for 1½ - 2 hours. Drain, discarding liquid.
Return beans to Dutch oven. Add cranberry juice and bring to a boil; reduce to
simmer. Cover and cook 1½ hours or until beans are tender. Drain and reserve
cranberry juice liquid. Put into crock pot with remaining ingredients and 1½ cups
cranberry liquid. Cook low 8 - 10 hours or high 4 – 6 hours. Add cranberry juice as
needed. Serves 10 – 12.

Note: From Taste of Home.

MY KIDS’ FAVORITE CORN DISH                                           Linda Tedford

 ¼ cup butter, melted                             1 box of Jiffy corn muffin mix
  1 can creamed corn                              1 can whole corn – do not drain
1 ½ cups cheddar cheese, shredded

Mix all together well. Pour into greased 9‖ x 13‖ pan. Drop dollops of sour cream over
corn mixture. Cover with cheese. Bake at 350 degrees for 30 minutes.

LUCILLE’S SWISS VEGETABLE MEDLEY                                    Rosemary Clark

  1 bag (16 ounces) frozen broccoli, carrots and cauliflower, thawed and drained
  1 can cream of mushroom soup
  1 cup Swiss cheese, shredded
1/3 cup sour cream
 ¼  tsp. pepper
  1 can Durkee French Fried Onions

Combine vegetables, soup, half the cheese, sour cream, pepper, pimento and half the
onions. Pour into 1-quart casserole dish. Bake covered at 350 degrees for 30 minutes.
Top with remaining cheese and onions, and bake uncovered 5 minutes longer.
Serves 6.

Note: This is from my husband‘s Aunt Lucille. She was an awesome cook!

                                                                 Vegetable Dishes

CORN PUDDING                                                     Sandra Schroeder

  3   eggs, beaten                              2 cans creamed corn
 ¼    cup milk                                  ¼ cup sugar
  1   Tbsp. flour                               ½ cup frozen corn kernels
1/8   tsp. salt                                   Butter

Mix eggs and creamed corn. Add milk; stir until blended. Mix together sugar, salt
and flour. Add to corn mixture and mix well. Add whole kernels. Pour into soufflé
dish. Dab with butter on top. Bake at 375 degrees for 45 - 55 minutes, or until
middle is set.

Note: This was from my sister, Anita, with a few adjustments of my own.

BROCCOLI-CHEESE CASSEROLE                                           Corrine Loyola

  1   can cream of chicken soup                 ½ can water
  1   pkg. (8 ounces) Velveeta cheese           1 cup cooked white rice
  1   pkg. (10 ounces) chopped broccoli           Ritz crackers
  2   Tbsp. butter

Combine soup and water, and heat. Cube cheese and add to soup mixture. Stir until
melted. Add rice and broccoli. Pour into baking dish; crumble crackers on top, and
dot with butter. Bake at 325 degrees for 25 minutes.

SPINACH CASSEROLE                                                    Donna Barker

  3   pkgs. (10 ounces each) chopped frozen spinach
  2   cups sour cream with chives                 1 pkg. onion soup mix
  4   Tbsp. butter, melted                        2 Tbsp. flour
  1   egg, beaten                                ½ cup mozzarella cheese, grated
  1   pkg. Pepperidge Farm Herb dressing            Fresh mushrooms, sliced

Cook and drain spinach. Combine all ingredients except dressing. Place in a large,
buttered, casserole baking dish. Top with dressing (cooked according to package
directions). Bake at 350 degrees for 20 - 25 minutes.

Note: This is a great dish.

                                                            Potatoes, Rice and Pasta

SWEET POTATO SOUFFLE                                                  Jaynee Hodgkins

3½   cups sweet potatoes, mashed                   1 cup white sugar
 ½   tsp. salt                                     2 tsp. vanilla extract
 ½   cup margarine, melted                         ½ cup Half and Half
 2   eggs

  1 cup brown sugar                                 1 cup pecans, chopped
1/3 cup flour                                       1 cup coconut
 ¾ cup margarine, melted

In large bowl, beat drained, cooked sweet potato pieces with electric mixer. Add
remaining ingredients and beat well. Pour contents into greased soufflé dish and bake
15 minutes at 350 degrees. While this is baking, prepare topping. Put brown sugar,
pecans, flour and coconut in a bowl and mix well. Drizzle with melted margarine and
toss again until well coated. Remove soufflé from oven and sprinkle with topping.
Return to oven for an additional 15 minutes, until topping starts to brown. Serves 8.

Note: This is a family tradition for every Thanksgiving and Christmas. Even people
who think they don‘t like sweet potatoes love this recipe!

BUTTERNUT SQUASH and SAGE ORZO                                         Ingrid Haughton

 3   Tbsp. butter
 1   cup chopped onion
 1   garlic clove, minced
 2   lb. butternut squash, peeled, seeded, cut into ½‖ pieces (about 4 cups)
 4   cups canned low-salt chicken broth
 ½   cup dry white wine
 1   cup orzo (rice shaped pasta)
 ½   cup freshly grated Parmesan cheese
 2   Tbsp. chopped fresh sage

Melt butter in a heavy skillet over medium heat. Add onion and sauté until tender,
about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut
squash and stir to coat. Add ½ cup chicken broth and wine. Simmer until squash is
almost tender and liquid is absorbed, about 10 minutes. Meanwhile, bring 3½ cups
broth to boil in heavy large saucepan. Add orzo. Boil until tender but still firm to bite,
about 8 minutes. Drain orzo if necessary. Transfer orzo to large bowl. Stir in
butternut squash mixture, then Parmesan and sage. Season with salt and pepper.

Note: This is nice served with pork or beef tenderloin.

                                                           Potatoes, Rice and Pasta

BAKED SQUASH with APPLES                                                  Barb Busak

 1 squash (acorn, butternut or other)             2 apples, peeled and diced
 ½ cup brown sugar                                ¼ cup butter
 1 tsp. cinnamon

Peel squash and cut into pieces. Add diced apples, brown sugar, butter and
cinnamon. Place in casserole dish. Bake for 1 hour at 350 degrees.

HERBED OVEN POTATOES                                                Sandra Schroeder

 ½   cup olive oil                                ¼ cup butter, melted
 1   envelope onion soup mix                      1 tsp. dried thyme
 1   tsp. dried marjoram                          ¼ tsp. pepper
 2   lbs. new potatoes, quartered

In a shallow bowl, combine all ingredients, except potatoes. Add potatoes, a few at a
time; toss to coat. Place in a single layer in a greased 10‖ x 15‖ pan. Drizzle with
remaining oil mixture. Bake, uncovered, at 450 degrees for 50 - 55 minutes, or until
tender, stirring occasionally.

POTATOES DELUXE                                                            Joyce Lash

 1   pkg. (28 ounces) frozen hash browns          8   ounces grated cheese
 ½   cup butter, softened                         1   Tbsp. minced onion
 1   can cream of chicken soup                    1   lb. light sour cream
 ½   tsp. salt                                  1/8   tsp. pepper

Mix all ingredients. Bake covered, in a 9‖ x 13‖ pan for 1 hour at 375 degrees.
Serves 12.

DAD’S CHEESY POTATO CASSEROLE                                           Sue Scheribel

  8 ounces sour cream                              2 cans cream of potato soup
  1 large pkg. shredded cheese                     3 pkgs. frozen hash browns
    Parmesan cheese sprinkled on top

Mix all ingredients and place in 9‖ x 13‖ baking dish sprayed with cooking spray.
Bake at 250 degrees for approximately 1½ hours.

                                                           Potatoes, Rice and Pasta

FANCY YAMS                                                           Corrine Loyola

 ½    cup brown sugar                              ½   cup orange juice
 ½    cup butter, melted                           2   eggs
 1    tsp. cinnamon                                ¼   tsp. cloves
 1    tsp. salt                                    3   cans (16 ounces) yams
 1    pkg. pecans, halved                          ½   bag mini-marshmallows

Combine sugar, orange juice, and butter to make syrup. Set aside. Whip together the
rest of the ingredients (except pecans and marshmallows) and put it into a baking
dish. Decorate the top with the pecans and cover with syrup. After the syrup is poured
on top, cover with the mini-marshmallows. Bake for 40 minutes at 325 degrees. Be
careful not to let the marshmallows get too dark. Cover with foil when baking if
necessary, but don‘t let the foil touch the marshmallows as they will stick.

GRANDMA BOCK’S WILD RICE DRESSING                                    Corrine Loyola

  8   ounces wild rice
  4   chicken bouillon cubes plus 4 cups water
  1   stick butter
  1   rib celery, chopped fine
  1   large onion, chopped fine
  1   Tbsp. rubbed sage
      Salt and pepper

Sauté onion and celery in butter. When cooked through, add rice and broth. Cook
until rice is cooked through. Add more broth if necessary. Then add rest of
ingredients. This recipe is for 4. It is easily doubled or more.

Note: Great for something new over the holidays.

RICE PILAF                                                                Teri Seiler

  2 cans (20 ounces) chicken broth                ½ cup water
  ½ cup butter                                    1 clove garlic
  4 cups instant rice
3-4 rounds angel hair pasta or vermicelli, broken
Warm large skillet and melt butter. Sauté garlic and pasta until browned.
Add broth and water, bring to a boil. Add rice and cook 1 minute. Cover; set aside for
10 minutes. Serves 6 – 8.

      This and That

                                                                         This and That

BREAD SPREAD                                                              Donna Barker

 ½ cup crushed berries
 1 pkg. (8 ounces) cream cheese, softened

Mix together until smooth.

BAKED S’MORES                                                            Corrine Loyola

  1 pkg. graham crackers
  4 Hershey chocolate bars
  1 bag large marshmallows

Break crackers in half and put on baking sheet. Put 2 squares of Hershey bar on top
of cracker; then put 1 marshmallow on the chocolate. Top off with the other half of the
cracker. Put in oven at 350 degrees until marshmallows are really soft. Can be served
warm or cold.

CURRIED CHICKEN POCKETS                                                 Rosemary Clark

 ½   cup mayonnaise or salad dressing
 ½   cup chutney
 1   Tbsp. curry powder
 6   cups chicken, cooked, cubed and chilled

Mix together, cool in the refrigerator and spoon into a lettuce-lined pita.

EASY APPLE SAUCE                                                 Caleb and Colin Busak

 6 large apples
 ¾ cup water
   Sugar and cinnamon, to taste

Peel, core and cut apples into medium size pieces. Put water and half the apples in a
blender. Blend gradually, adding remaining apples. Add sugar and cinnamon to
taste. Blend until smooth.

Note: No need to cook…It‘s great this way!

                                                                        This and That

EASY APPLE BUTTER                                                        Coletta Smith

16   cups apple sauce (I use the #10 cans, it‘s cheaper)
 7   cups sugar
 ½   cup vinegar                                  1½ tsp. allspice
1½   tsp. ground cloves                            ¼ tsp. red food coloring
 1   bag (8 ounces) red hots candy                 4 tsp. cinnamon

Spray bottom of a roasting pan. Bake in an uncovered roasting pan for 2 hours at 350
degrees. Stir every half hour. This makes quite a bit. I usually can it, and give it as

Note: My family made apple butter every fall in a big copper kettle after picking up
apples from our trees. After a long day of stirring, we'd enjoy it with homemade
bread. This tastes almost the same and there's very little stirring!

HAM SAUCE                                                             Rosemary Clark

  2 eggs, beaten                                   1 cup sugar
  2 Tbsp. dry mustard                            1/3 cup vinegar

Put in small saucepan and cook until thick, stirring occasionally. Can use hot or cold
on ham. Gives it an extra kick!

Note: I got this from my mom‘s friend, Ruth Crites.

HOT FUDGE SAUCE                                                         Jan McCaffety

 ¼ cup butter                                    1½ cups sugar
 2 squares unsweetened chocolate                    Dash of salt
 1 cup, less 2 Tbsp., evaporated milk             1 tsp. vanilla

Heat butter and chocolate in top of double boiler until melted. Stir in salt, then sugar,
in 3 or 4 portions, being sure to blend in sugar thoroughly after each addition. The
mixture will become thick, dry and grainy. Stir in milk very slowly, then cook 5 or 6
minutes longer (or until slightly thickened), stirring frequently. Remove from heat and
stir in vanilla. Pour into glass jar with tight fitting lid and refrigerate (or serve
immediately over ice cream).

Note: This is very creamy and delicious over ice cream and comes from a recipe
book from the 1950's.

                                                                            This and That

CHIPOTLE AIOLI SAUCE                                                      Ingrid Haughton

  2   cups mayonnaise                                 2   cloves garlic
 ½    can chipotle peppers in adobo sauce             ½   shallot, chopped
1/3   cup ketchup                                     ¼   cup fresh lime juice
  2   Tbsp. Dijon mustard                             ½   bunch basil
 ½    bunch cilantro

Blend ingredients in a food processor. Serve with grilled shrimp, chicken or vegetables.

Note: You can adjust the level of heat by increasing/decreasing the chipotle peppers
in sauce. Half can is FIREY hot! 1-2 tsp. would be mild.

JUMPIN’ JACK JOHNSON’S HOT SAUCE                                             Jack Johnson

What you'll need: A food processor that holds something. You don't have to de-seed
the peppers, or cook them or anything like that.

 5    jalapeno peppers (less if you're from Illinoisor more if you're from Texas)
 1    smallish onion
 5    cloves garlic (less if you're from Illinois and Texas, or more if you're from Italy)
 1    green pepper
12    baby carrots
 1    bunch cilantro, washed

Mix in food processor until small coarse tidbits remain in the processor. Then add:

  2 cans diced tomatoes
  1 small can Contadina Italian-flavored tomato paste
    About 3 ‗glugs‘ of vinegar
    Some sugar (or sugar substitute)

Mix it all up and eat with anything except peanut butter. Jack likes this hot sauce a

Note: The only way Jack Johnson would publish this recipe was if we all swore to
secrecy. So, shhhhh…..I think the secret part is the ‗glugs‘ near the end!

                                                                      This and That

HOMEMADE YOGURT                                                     Rosemary Clark

Mix together:
 2 cups whole powdered milk                     1½ cups cold water
2½ cups boiling water                            ¼ cup plain yogurt

Combine ingredients and set in a dark place (like a pantry) with a towel covering it.
Let set for 4 hours. Makes about 4 cups of yogurt. Mashed bananas or canned fruit
drained can be added to it, or frozen fruit juice concentrates.

Note: Recipe from a missionary in Ethiopia. We used this all the time there because
otherwise there was no yogurt.

GRANOLA                                                                DeAnn Pryor

Mix together:
1/3 cup brown sugar
 ½ cup oil or butter
 ¼ cup honey

Microwave 2 ½ minutes:
 3 cups oats
 ½ cup nuts
 ½ cup bran

Optional: add raisins, crasins, dried fruit, etc... Mix everything together. Microwave
for 6 minutes.

GRANDMA’ S CREAMY FROSTING                                             DeAnn Pryor

 2 Tbsp. flour                                   ½ cup milk
 ¼ cup butter                                    ¼ cup butter flavored shortening
 ½ cup sugar                                     1 tsp. vanilla or almond extract

In a small saucepan, combine flour and milk. Heat until thick, and then cool. Cream
together butter, shortening, sugar and flavoring. Add to flour mixture and stir again.

Note: Recipe from Grandma Verla.

                                                                          This and That

TZATZIKI                                                                 Corrine Loyola

 ½ container (8 ounces) plain yogurt
 ½ cucumber, peeled, seeded and finely chopped
1½ tsp. salt
2-5garlic cloves, finely minced
 ½ Tbsp. chopped mint (optional)
  1Tbsp. dill (dry)
  2Tbsp. extra virgin olive oil
   Juice of one lemon
 ¼ tsp. ground black pepper

Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl (optional
step if you are in a hurry); cover and refrigerate overnight. Transfer drained yogurt to
medium bowl and discard liquid. If you do this step the sauce will be thicker but it is
unnecessary. Combine all ingredients and cover. Refrigerate at least 1, and up to 4
hours. Serve chilled or at room temperature.

Note: Great with gyros or Greek/Mediterranean food.

JERKY                                                                      DeAnn Pryor

 2    lbs. meat, sliced thin                       ½   bottle liquid smoke
1½    tsp. meat tenderizer                        1½   tsp. seasoned salt
1½    tsp. onion salt                              ½   tsp. pepper
 ½    tsp. garlic powder                           ¼   cup soy sauce
 ½    cup Worcestershire sauce

Marinate 24 hours. Place on racks in oven at 150 degrees for 7 hours.

EASY ELK JERKY                                                            Larry Higman

Cut elk, with the grain of the meat, into ¼‖ thick strips. (Deer, antelope or beef will
make excellent jerky as well). Marinate overnight in a mixture of one bottle soy sauce
and one bottle liquid smoke. Place marinated strips on the trays of a dehydrator or
smoker. (An oven will also work. Just place the strips on the top rack and then place
cookie sheets on the middle rack to catch any drippings. Set oven temperature to 200
degrees and leave door partially open). Pepper according to taste. Dehydrate, smoke
or slow cook in oven until jerky is firm, but not brittle. Divide jerky into small zip lock

Note: Will last for months in the refrigerator.

                                                                         This and That

HOMEMADE KETCHUP                                                     Rosemary Clark

 1 can (12 ounces) tomato paste                 1   cup    water
 ½ cup vinegar                                  ½   tsp.   cinnamon
   A pinch of onion salt                        ½   cup    white sugar
 1 tsp. allspice                                1   tsp.   salt
   Black pepper

Combine, simmer until thick. Refrigerate in any non-metal container.

                                                                          Kids’ Stuff

BUBBLES                                                              Rosemary Clark

 10 cups water in a pail (up to 50% more on dry days)
  1 cup Joy or Dawn dish soap liquid
3-4 Tbsp. glycerin (available at Wal-Mart or any pharmacy)

Stir gently so you don‘t have ‗froth‘ on top. We have made this and used anything
from bike tire rims to old badminton rackets, with the plastic netting taken out, to
make the bubbles. It‘s such a blast!

PRESCHOOL PLAYDOUGH                                                         Pam Hall

  2 cups flour                                    1 cup salt
  2 tsp. cream of tartar                          2 cups boiling water
  4 Tbsp. oil

Mix first four ingredients. Add oil and mix with hands when it cools enough to handle.
Can add a few drops of food coloring. Makes about 3 cups of play dough.

Note: This recipe came from the Cantril preschool teachers.

GLOOP (Flubber)                                                             Pam Hall

 8 ounces white craft glue                      1 cup water
   Poster or tempura paint                      1 cup warm water
1½ tsp. Borax powder (available at supermarket in laundry soap section)

Pour the glue in a large bowl. Add 1 cup water and blend. Add a few drops of paint
and mix well. Set aside. In a small bowl, stir together the water and Borax until Borax
dissolves. Slowly add to glue mixture, stirring constantly for two minutes. Now comes
the fun part: knead the sticky ‗gloop‘ with your hands until it‘s smooth and stretchy.
Store in an airtight container when done playing with it.

Note: This is from a South Elementary teacher.

MODELING DOUGH                                                              Pam Hall

  1 cup salt                                      2 cups hot water
  4 cups flour

Mix all ingredients together. Can add a few drops of food coloring. Makes 5 cups
modeling dough.

Note: This is from a South Elementary teacher.

                                                                          Kids’ Stuff

KOOL-AID PLAYDOUGH                                                    Gina Thornton

1¼ to 1¾ cups flour                               ½ cup salt
1½ Tbsp. oil                                      1 pkg. unsweetened Kool-aid
 1 cup boiling water

Mix the Kool-aid and boiling water together to dissolve. Add flour, salt and oil. Knead
together. Store in plastic bag.

CONDENSED MILK FINGER PAINT                                              Barb Busak

  1 can sweetened condensed milk
    Food coloring

Mix sweetened condensed milk with food coloring. Paint on finger paint paper or wax
paper. Gets glossy when dry.

Note: On thick paper, I like to cut out shapes (Easter egg, Christmas tree, etc.) and
have kids paint.

COOL WHIP PAINT                                                          Barb Busak

    Food coloring
  1 small container Cool Whip

Mix a food coloring and Cool Whip to make desired color. Make sure not to stir too
much or the Cool Whip will break down. Let child create with their hands or

Note: When it dries flat on a table you have the most creative 3-D picture.

GOOOO-BLEK                                                               Barb Busak

 1 cup cornstarch
 ¼ to 1/3 cup water

Pour 1 cup of cornstarch into the bowl. Add ¼ to 1/3 cup of water. Mix well. Let
mixture sit a few minutes until it gets solid. Even though mixture appears to be solid,
when you pick it up, the heat of you hands turns it to liquid.

                                                                       Kids’ Stuff

PUMPKIN PUDDING                                                       Barb Busak

1/3 can pumpkin pie filling
  2 small pkgs. instant vanilla pudding
    Milk (according to package directions)
    Ice cream cones
    Whipped topping, or whipped cream

Make pudding, add pumpkin pie filling and stir well. Spoon into cones or small cups
and let children frost with whipped cream.

Note: This is a great Thanksgiving treat.

                      General Index

Artichoke Dip                          5
Avocado Salsa                          1
Bacon Almond Dip                       6
Baked Salami                           3
Black Bean Salsa                       1
Bodiford Clam Dip                      6
Chocolate Chip Cheese Ball             7
Cocktail Meatballs                     2
Country Club Blue Cheese Appetizer     7
Cream Cheese Apple Dip                 4
Easy Tasty Baked Brie                  4
Hot Artichoke Dip                      4
Pan-Fried Onion Dip                    5
Pheasant-Bacon Nuggets                 1
Ranch Pretzels                         8
Roasted Prosciutto-Wrapped Asparagus   3
Sausage Cheese Balls                   7
Spinach and Cheese Squares             2
Spinach Balls                          6
Stuffed Mushrooms                      2
Stuffed Mushrooms                      3
Tommy's Sesame Chicken Wings           1
Brisket                                73
Easy Beef Wellington                   72
Stuffed Flank Steak Medallions         72
Tenderloin                             73
Egg Nog                                 9
Mocha Punch                            10
Pineapple (or Strawberry) Julius        9
Wassail                                10
White House Punch                       9
     Breads & Rolls
Allie's Bran Muffins                   16
Applesauce Muffins                     18
Aunt Lila's Baking Powder Biscuits     11
Banana Nut Bread                       15
Beer Bread                             13
Blueberry-Orange Scones                19
Buttermilk Spice Muffins               15
Caramel Rolls                          20
Chocolate Chip Banana Bread            17
Chocolate Chip Pumpkin Muffins         18
Easy Pizza Dough                       11
Empress Scones                         19
Empty Tomb Rolls                       21

English Muffin Batter Bread           12
Herbed Oatmeal Pan Bread              12
Honey Whole Wheat Bread               13
Jalapeno Corn Bread                   20
Kringla (Norwegian Sweet Bread)       16
Pillow Soft Rolls                     21
Pine Lake Muffins                     17
Pineapple Muffins                     17
Pulla (Finnish Biscuit)               11
Pumpkin Bread                         14
Pumpkin Bread                         14
Rhubarb Muffins                       18
Strawberry Bread                      16
White Bread                           13
Yorkshire Pudding                     21
Zucchini Bread                        14
Zucchini Pan Rolls                    20
     Breakfast Foods
"Crepes Bretonnes"                    27
Best Ever Breakfast Hot Dish          23
Biscuit Cups                          22
Blueberry French Toast                24
California Crustless Quiche           26
Early A.M. French Toast               25
Early A.M. French Toast               25
Easy Frittata                         25
French Breakfast Puffs                28
French Toast Strata                   24
Grandpa's Swedish Pancakes (Crepes)   28
Marge's Potato Pancakes               23
Sausage Cheese Strata                 26
Sausage Hash                          22
Sausage Souffle                       23
Sheila's Baked Oatmeal                27
Spinach / Italian Sausage Quiche      26
Zucchini Quiche                       27
Angel Food Cake                       32
Aspirin Cake                          29
Butterscotch Zucchini Cake            29
Chocolate Cherry Cake                 32
Chocolate Cream Cheese Cupcakes       35
Chocolate Sheath Cake                 30
Golden Apricot Cake                   34
Hot Milk Cake                         31
Ivory Sheet Cake                      30
Oatmeal Cake                          31
Pineapple Cake                        33
Polka Daters                          35
Poppy Seed Bread / Cake               29

Pumpkin Cake (or Cupcakes)                    32
Snickers Cake                                 33
Spice Chocolate Zucchini Cake                 34
Baked Caramel Corn                            48
Buttercream Easter Eggs                       45
Chocolate Peanut Clusters                     45
Peanut Brittle                                46
Peanut Butter Fudge                           45
Puppy Chow                                    47
Sour Cream Candied Nuts                       47
Sugar Nuts                                    46
White Chocolate Chex Mix                      47
Yummy Fudge                                   46
Almond Raspberry Hearts                       38
Banana Bars with Penuche Frosting             42
Brownie Macaroons                             42
Carrot Cookies                                36
Chocolate Chip Monster Cookies                38
Corn Flake Cookies                            40
Cream Cheese Brownies                         44
Dutch Boterkoek                               44
Dutch Peppernuts                              43
Frosted Peanut Butter Fingers                 41
Frosted Peanut Squares                        40
German Chocolate Brownies                     41
Lemon Bars                                    44
Leona's Chocolate Chippit Squares             43
Molasses Cookies                              39
Mom's Kiffling Cookies                        36
Monster Chocolate Chunk Cookies               37
Peanut Butter Bars                            40
Peanut Butter Bites                           40
Refrigerated Sugar Cookies                    37
Soft Sugar Cookies                            39
Sugar Cookie Cut-Outs                         39
Toffee Squares                                36
Whole Wheat Oatmeal Chocolate Chip Cookies    37
Apple Crisp                                  110
Apple Crisp with Oatmeal Crumble             109
Bavarian Apple Torte                         109
Cappuccino Mousse Trifle                     112
Cherry Cheesecake                            105
Cherry Dessert                               111
Cherry Tarts                                 106
Chocolate Butterscotch Dessert               113
Chocolate Éclair Dessert                     113
Croissant Bread Pudding                      107

Double-Crust Cherry Tate                       105
Easy Rhubarb (Fruit) Cobbler                   108
Fried Ice Cream Dessert                        111
Frosty Strawberry Squares                      110
Karen's Fruit Dessert                          112
Key Lime Cheesecake with a Toasted Nut Crust   104
Miniature Cheesecakes                          106
No-Bake Cheesecake                             104
Noodle Pudding                                 106
Oreo Ice Cream Dessert                         111
Pineapple Rhubarb Tapioca                      107
Pretzel Cake                                   114
Rhubarb Crumble Pudding                        107
Rhubarb Dessert                                108
Spring Rhubarb Cream                           108
     Ground Beef
Barbeque Beef Patties                           79
Barbeque Lasagna                                77
Beef Noodle Casserole                           75
Confetti Spaghetti                              76
Easy Pasta Bake                                 78
Enchiladas                                      78
Grandpa's Famous Meatballs and Spaghetti        76
Hearty Hamburger Supper                         78
Juicy Meatloaf                                  75
Konigsberger Klops                              79
Lasagna                                         77
Pop-over Pizza                                  75
Sloppy Joe Pizza                                74
Sloppy Joes                                     74
Upside Down Pizza                               74
     Kids' Stuff
Bubbles                                        129
Condensed Milk Finger Paint                    130
Cool Whip Paint                                130
Gloop (Flubber)                                129
Goooo-Blek                                     130
Kool-aid Playdough                             130
Modeling Dough                                 129
Preschool Playdough                            129
Pumpkin Pudding                                131
Danish Puff                                    103
Sopapillas                                     103
Berries and Cream Pie                          102
Cherry Pie                                     100
Coconut Cream Pie                              102
Creamy Rhubarb Pie                              98
Glazed Apple Cream Pie                         101

Jake's Pineapple Pie                            99
Mom's Pie Crust                                 98
Mom's Pumpkin Pie Squares                       98
Strawberry Rhubarb Pie                          99
Sugar Free Strawberry Pie                      100
Toll House Pie                                 101
Baked Penne with Spinach and Tomatoes           92
Baked Rigatoni with Mushrooms and Prosciutto    93
Barbeque Ribs                                   92
Currant Glazed Pork Chops with Polenta          95
Green Chili                                     93
Ham and Onion Pie                               95
Italian Pork Chops                              91
Lemony-Soy Herbed Pork Tenderloins              94
Peach-Mustard Glazed Pork Chops                 91
Pork and Apples with Stuffing                   91
Pork Tenderloin with Mustard Sauce              94
Sausage Meatballs                               92
Spiced Pork Chops                               94
     Potatoes, Rice and Pasta
Baked Squash with Apples                       121
Butternut Squash and Sage Orzo                 120
Dad's Cheesy Potato Casserole                  121
Fancy Yams                                     122
Grandma Bock's Wild Rice Dressing              122
Herbed Oven Potatoes                           121
Potatoes Deluxe                                121
Rice Pilaf                                     122
Sweet Potato Souffle                           120
Sweet Potatoes                                 123
Baked Chicken Breasts                           82
Chicken Curry                                   80
Chicken Enchiladas                              85
Chicken Enchiladas                              86
Chicken Kabobs                                  80
Chicken Macaroni Casserole                      82
Chicken Paillards                               80
Chicken Ragu                                    83
Chicken Scampi                                  83
Chicken Tetrazzini                              82
Creamy White Chili / Enchiladas                 86
Curry Chicken Broccoli Casserole                81
Easy Chicken Enchiladas                         87
Herb-Roasted Chicken                            86
Jenny's Turkey and Wild Rice Casserole          89
King Ranch Chicken                              84
Old Fashioned Chicken Pot Pie                   81
Orange-Apricot Glazed Cornish Hens              84

Quick Chicken Enchilada Casserole              88
Smoked Pheasant Quesadillas                    88
Sour Cream Enchilada Casserole                 87
Stir-Fried Chicken                             85
Sunday Chicken                                 88
Tasty Chicken                                  84
Baby Blue Salad with Sweet and Spicy Pecans    69
Broccoli - Orange Salad                        63
Broccoli Salad                                 62
Cilantro Salad Dressing                        71
Cranberry Salad                                69
Creamy Fruit Salad                             61
Deluxe Lemon Salad                             66
Diane's Broccoli Salad                         63
Dijon Chicken Salad                            63
French Mustard Vinaigrette                     71
Green Bean, Walnut and Feta Salad              68
Jenny's Strawberry Salad                       66
Kim's Taco Salad                               68
Lemon Jell-O 7-up Salad                        67
Macaroni Medley Salad                          68
Marinated Cauliflower, Olive & Arugula Salad   62
Orange Pop Salad                               62
Oriental Chicken Salad                         70
Quick Fruit Salad                              61
Quick Vegetable Salad                          61
Shrimp Salad                                   64
Six Cup Salad                                  61
Southwestern Potato Salad                      64
Spinach Artichoke Salad                        65
Strawberry and Spinach Salad                   65
Taco Salad                                     67
Thai Steak Salad                               70
Tiffani's Spinach Salad                        65
Easy Salmon Bake or BBQ                        90
Sea Bass                                       90
Shrimp Pasta                                   90
Aunt Mimi's Chili                              57
Beaufort Stew                                  59
Boydell's Goulash                              60
Broccoli Wild Rice Soup                        52
Butternut Squash Bisque                        51
Cheesy Lasagna Soup                            53
Chicken Chili                                  56
Chicken Corn Chowder                           55
Chili                                          57

Cider Beef Stew                        60

Cincinnati Chili                       58
Corn and Shrimp Chowder                54
Diane's Award-Winning Chili            58
Diane's Beef Stew                      59
Mushroom Barley Soup                   52
Sausage Corn Chowder                   54
Shrimp Bisque                          53
Spicy Tortilla Soup                    51
Split Pea Sausage Soup                 49
Taco Soup                              50
Tortilla Soup                          49
Tortilla Soup ala Diane                50
White Chili                            56
White Chili                            57
Wild West Chicken Chowder              55
     This and That
Baked S'Mores                         123
Bread Spread                          123
Chipotle Aioli Sauce                  125
Curried Chicken Pockets               123
Easy Apple Butter                     124
Easy Applesauce                       123
Easy Elk Jerky                        127
Grandma's Creamy Frosting             126
Granola                               126
Ham Sauce                             124
Homemade Ketchup                      128
Homemade Yogurt                       126
Hot Fudge Sauce                       124
Jerky                                 127
Jumpin' Jack Johnson's Hot Sauce      125
Tzatziki                              127
     Variety Meats
Tenderfoot Elk Filets                  97
Veal and Avocado                       96
Veal Patties with Lemon-Caper Sauce    96
     Vegetable Dishes
Asparagus in the Round                116
Baked Beans                           117
Barbeque Beans                        116
Broccoli Casserole                    115
Broccoli-Cheese Casserole             119
Chili Relleno Casserole               115
Corn Pudding                          119
Cranberry Baked Beans                 118
Festive Green Bean Casserole          116
Jenny's Calico Beans                  117
Lucille's Swiss Vegetable Medley      118

My Kids' Favorite Corn Dish    118
Spinach Casserole              119

                    Alphabetical Index

 16   Allie's Bran Muffins                           Clark, Rosemary
 38   Almond Raspberry Hearts                        Beh, Anne
 32   Angel Food Cake                                Sylvester, Betsy
110   Apple Crisp                                    Loyola, Corrine
109   Apple Crisp with Oatmeal Crumble               Tate, Karen
 18   Applesauce Muffins                             Larson, Barb
  5   Artichoke Dip                                  Gray, Jackie
116   Asparagus in the Round                         Sylvester, Betsy
 29   Aspirin Cake                                   Clingman, Rebecca
 11   Aunt Lila's Baking Powder Biscuits             Barker, Donna
 57   Aunt Mimi's Chili                              Loyola, Corrine
  1   Avocado Salsa                                  Martin, Lesa
 69   Baby Blue Salad with Sweet and Spicy Pecans    Seiler, Teri
  6   Bacon Almond Dip                               Haughton, Ingrid
117   Baked Beans                                    Heely, Sally
 48   Baked Caramel Corn                             Tate, Karen
 82   Baked Chicken Breasts                          McCaffety, Jan
 92   Baked Penne with Spinach and Tomatoes          Tate, Karen
 93   Baked Rigatoni with Mushrooms and Prosciutto   Haughton, Ingrid
  3   Baked Salami                                   Haughton, Ingrid
123   Baked S'Mores                                  Loyola, Corrine
121   Baked Squash with Apples                       Busak, Barb
 42   Banana Bars with Penuche Frosting              Vallely, Karen
 15   Banana Nut Bread                               Pryor, DeAnn
116   Barbeque Beans                                 Friesen, Laure Olson
 79   Barbeque Beef Patties                          Riley, Marie
 77   Barbeque Lasagna                               Sylvester, Betsy
 92   Barbeque Ribs                                  Larson, Barb
109   Bavarian Apple Torte                           Tate, Karen
 59   Beaufort Stew                                  Haughton, Ingrid
 75   Beef Noodle Casserole                          Clark, Rosemary
 13   Beer Bread                                     Jack, Tabby
102   Berries and Cream Pie                          Tate, Karen
 23   Best Ever Breakfast Hot Dish                   Pryor, DeAnn
 22   Biscuit Cups                                   Loyola, Corrine
  1   Black Bean Salsa                               Sylvester, Betsy
 24   Blueberry French Toast                         Yoder, Laura
 19   Blueberry-Orange Scones                        Gray, Jackie
  6   Bodiford Clam Dip                              Bodiford, Diane
 60   Boydell's Goulash                              Barker, Donna
123   Bread Spread                                   Barker, Donna
 73   Brisket                                        Pryor, DeAnn
 63   Broccoli - Orange Salad                        Vallely, Karen
115   Broccoli Casserole                             Phillips, Sarah
 62   Broccoli Salad                                 Pryor, DeAnn
 52   Broccoli Wild Rice Soup                        Seiler, Teri

119   Broccoli-Cheese Casserole         Loyola, Corrine
 42   Brownie Macaroons                 Clark, Rosemary
129   Bubbles                           Clark, Rosemary
 45   Buttercream Easter Eggs           Barker, Donna
 15   Buttermilk Spice Muffins          Schroeder, Sandra
120   Butternut Squash and Sage Orzo    Haughton, Ingrid
 51   Butternut Squash Bisque           Berg, Sandi
 29   Butterscotch Zucchini Cake        Seiler, Teri
 26   California Crustless Quiche       Seiler, Teri
112   Cappuccino Mousse Trifle          Norby, Tania
 20   Caramel Rolls                     Tate, Karen
 36   Carrot Cookies                    Gray, Jackie
 53   Cheesy Lasagna Soup               Santarelli, Laura
105   Cherry Cheesecake                 Clark, Rosemary
111   Cherry Dessert                    Clark, Rosemary
100   Cherry Pie                        Hall, Pam
106   Cherry Tarts                      Barker, Donna
 56   Chicken Chili                     Norby, Tania
 55   Chicken Corn Chowder              Loyola, Corrine
 80   Chicken Curry                     Haughton, Ingrid
 85   Chicken Enchiladas                Berg, Sandi
 86   Chicken Enchiladas                Gray, Jackie
 80   Chicken Kabobs                    Larson, Barb
 82   Chicken Macaroni Casserole        Tate, Karen
 80   Chicken Paillards                 Haughton, Ingrid
 83   Chicken Ragu                      Haughton, Ingrid
 83   Chicken Scampi                    Hodgkins, Jaynee
 82   Chicken Tetrazzini                Barker, Donna
 57   Chili                             Haughton, Ingrid
115   Chili Relleno Casserole           Meyer, Mary
125   Chipotle Aioli Sauce              Haughton, Ingrid
113   Chocolate Butterscotch Dessert    Riley, Marie
 32   Chocolate Cherry Cake             Vallely, Karen
 17   Chocolate Chip Banana Bread       Bodiford, Diane
  7   Chocolate Chip Cheese Ball        Schroeder, Sandra
 38   Chocolate Chip Monster Cookies    Hall, Pam
 18   Chocolate Chip Pumpkin Muffins    Haughton, Ingrid
 35   Chocolate Cream Cheese Cupcakes   Gray, Jackie
113   Chocolate Éclair Dessert          Tate, Karen
 45   Chocolate Peanut Clusters         Barker, Donna
 30   Chocolate Sheath Cake             Walker, Jo
 60   Cider Beef Stew                   Sylvester, Betsy
 71   Cilantro Salad Dressing           Meyer, Mary
 58   Cincinnati Chili                  Haughton, Ingrid
  2   Cocktail Meatballs                Haughton, Ingrid
102   Coconut Cream Pie                 Tate, Karen
130   Condensed Milk Finger Paint       Busak, Barb
 76   Confetti Spaghetti                Sylvester, Betsy
130   Cool Whip Paint                   Busak, Barb

 54   Corn and Shrimp Chowder                  Haughton, Ingrid
 40   Corn Flake Cookies                       Clark, Rosemary
119   Corn Pudding                             Schroeder, Sandra
  7   Country Club Blue Cheese Appetizer       Davis, Sarah
118   Cranberry Baked Beans                    Sylvester, Betsy
 69   Cranberry Salad                          Tate, Karen
  4   Cream Cheese Apple Dip                   Gray, Jackie
 44   Cream Cheese Brownies                    Gray, Jackie
 61   Creamy Fruit Salad                       Sylvester, Betsy
 98   Creamy Rhubarb Pie                       Barker, Donna
 86   Creamy White Chili / Enchiladas          Busak, Barb
 27   Crepes Bretonnes                         Larson, Barb
107   Croissant Bread Pudding                  Haughton, Ingrid
 95   Currant Glazed Pork Chops with Polenta   Haughton, Ingrid
123   Curried Chicken Pockets                  Clark, Rosemary
 81   Curry Chicken Broccoli Casserole         Haman, Shelley
121   Dad's Cheesy Potato Casserole            Scheribel, Sue
103   Danish Puff                              Barker, Donna
 66   Deluxe Lemon Salad                       Tate, Karen
 58   Diane's Award-Winning Chili              Bodiford, Diane
 59   Diane's Beef Stew                        Bodiford, Diane
 63   Diane's Broccoli Salad                   Bodiford, Diane
 63   Dijon Chicken Salad                      Clark, Rosemary
105   Double-Crust Cherry Tate                 Gray, Jackie
 44   Dutch Boterkoek                          Clark, Rosemary
 43   Dutch Peppernuts                         Clark, Rosemary
 25   Early A.M. French Toast                  Seiler, Teri
 25   Early A.M. French Toast                  Sylvester, Betsy
124   Easy Apple Butter                        Smith, Coletta
123   Easy Apple Sauce                         Busak, Caleb and Colin
 72   Easy Beef Wellington                     Haughton, Ingrid
 87   Easy Chicken Enchiladas                  Tedford, Linda
127   Easy Elk Jerky                           Higman, Larry
 25   Easy Frittata                            Thornton, Gina
 78   Easy Pasta Bake                          Sylvester, Betsy
 11   Easy Pizza Dough                         Tedford, Linda
108   Easy Rhubarb (Fruit) Cobbler             Seiler, Teri
 90   Easy Salmon Bake or BBQ                  Claassen, Beth
  4   Easy Tasty Baked Brie                    Hunsaker, Wendy
  9   Egg Nog                                  Larson, Barb
 19   Empress Scones                           Hodgkins, Jaynee
 21   Empty Tomb Rolls                         Bodiford, Diane
 78   Enchiladas                               Norby, Tania
 12   English Muffin Batter Bread              Haughton, Ingrid
116   Festive Green Bean Casserole             Sylvester, Betsy
 28   French Breakfast Puffs                   Clark, Rosemary
 71   French Mustard Vinaigrette               Larson, Barb

 24   French Toast Strata                            Hall, Pam
111   Fried Ice Cream Dessert                        Vallely, Karen
 41   Frosted Peanut Butter Fingers                  Clark, Rosemary
 40   Frosted Peanut Squares                         Clark, Rosemary
110   Frosty Strawberry Squares                      Barker, Donna
110   Frosty Strawberry Squares                      Clark, Rosemary
 41   German Chocolate Brownies                      Haughton, Ingrid
101   Glazed Apple Cream Pie                         Tate, Karen
129   Gloop (Flubber)                                Hall, Pam
 34   Golden Apricot Cake                            Tate, Karen
130   Goooo-Blek                                     Busak, Barb
122   Grandma Bock's Wild Rice Dressing              Loyola, Corrine
126   Grandma's Creamy Frosting                      Pryor, DeAnn
 76   Grandpa's Famous Meatballs and Spaghetti       Clark, Rosemary
 28   Grandpa's Swedish Pancakes (Crepes)            Clark, Rosemary
126   Granola                                        Pryor, DeAnn
 68   Green Bean, Walnut and Feta Salad              Haughton, Ingrid
 93   Green Chili                                    Santarelli, Laura
 95   Ham and Onion Pie                              Clark, Rosemary
124   Ham Sauce                                      Clark, Rosemary
 78   Hearty Hamburger Supper                        Sylvester, Betsy
 12   Herbed Oatmeal Pan Bread                       Clark, Rosemary
121   Herbed Oven Potatoes                           Schroeder, Sandra
 86   Herb-Roasted Chicken                           Beh, Anne
128   Homemade Ketchup                               Clark, Rosemary
126   Homemade Yogurt                                Clark, Rosemary
 13   Honey Whole Wheat Bread                        Pryor, DeAnn
  4   Hot Artichoke Dip                              Haughton, Ingrid
124   Hot Fudge Sauce                                McCaffety, Jan
 31   Hot Milk Cake                                  Clark, Rosemary
 91   Italian Pork Chops                             Sylvester, Betsy
 30   Ivory Sheet Cake                               Hall, Pam
 99   Jake's Pineapple Pie                           Thornton, Gina
 20   Jalapeno Corn Bread                            Clark, Rosemary
117   Jenny's Calico Beans                           Schechter, Jenny
 66   Jenny's Strawberry Salad                       Bodiford, Diane
 89   Jenny's Turkey and Wild Rice Casserole         Schechter, Jenny
127   Jerky                                          Pryor, DeAnn
 75   Juicy Meatloaf                                 Gray, Jackie
125   Jumpin' Jack Johnson's Hot Sauce               Johnson, Jack
112   Karen's Fruit Dessert                          Tate, Karen
104   Key Lime Cheesecake with a Toasted Nut Crust   Vallely, Karen
 68   Kim's Taco Salad                               Busak, Barb
 84   King Ranch Chicken                             Seiler, Teri
 79   Konigsberger Klops                             Haughton, Ingrid

130   Kool-aid Playdough                             Thornton, Gina
 16   Kringla (Norwegian Sweet Bread)                Friesen, Laure Olson
 77   Lasagna                                        Hall, Pam
 44   Lemon Bars                                     Berg, Sandi
 67   Lemon Jell-O 7-up Salad                        Clark, Rosemary
 94   Lemony-Soy Herbed Pork Tenderloins             Haughton, Ingrid
 43   Leona's Chocolate Chippit Squares              Clark, Rosemary
118   Lucille's Swiss Vegetable Medley               Clark, Rosemary
 68   Macaroni Medley Salad                          Clark, Rosemary
 23   Marge's Potato Pancakes                        Thornton, Gina
 62   Marinated Cauliflower, Olive & Arugula Salad   Haughton, Ingrid
106   Miniature Cheesecakes                          Loyola, Corrine
 10   Mocha Punch                                    Bodiford, Diane
129   Modeling Dough                                 Hall, Pam
 39   Molasses Cookies                               Scheribel, Sue
 36   Mom's Kiffling Cookies                         Thornton, Gina
 98   Mom's Pie Crust                                Tedford, Linda
 98   Mom's Pumpkin Pie Squares                      Busak, Barb
 37   Monster Chocolate Chunk Cookies                Thornton, Gina
 52   Mushroom Barley Soup                           Vallely, Karen
118   My Kids' Favorite Corn Dish                    Tedford, Linda
104   No-Bake Cheesecake                             Tate, Karen
106   Noodle Pudding                                 Haughton, Ingrid
 31   Oatmeal Cake                                   Tate, Karen
 81   Old Fashioned Chicken Pot Pie                  Clark, Rosemary
 62   Orange Pop Salad                               Gray, Jackie
 84   Orange-Apricot Glazed Cornish Hens             Beh, Anne
111   Oreo Ice Cream Dessert                         Hall, Pam
 70   Oriental Chicken Salad                         Tate, Karen
  5   Pan-Fried Onion Dip                            Haughton, Ingrid
 91   Peach-Mustard Glazed Pork Chops                Vallely, Karen
 46   Peanut Brittle                                 Barker, Donna
 40   Peanut Butter Bars                             Gray, Jackie
 40   Peanut Butter Bites                            Gray, Jackie
 45   Peanut Butter Fudge                            Schroeder, Sandra
  1   Pheasant-Bacon Nuggets                         Higman, Larry
 21   Pillow Soft Rolls                              Schroeder, Sandra
 17   Pine Lake Muffins                              Clark, Rosemary
  9   Pineapple (or Strawberry) Julius               Berg, Sandi
 33   Pineapple Cake                                 Tate, Karen
 17   Pineapple Muffins                              McCaffety, Jan
107   Pineapple Rhubarb Tapioca                      Barker, Donna
 35   Polka Daters                                   Barker, Donna
 75   Pop-over Pizza                                 Seiler, Teri

 29   Poppy Seed Bread / Cake                Tedford, Linda

 91   Pork and Apples with Stuffing          Vallely, Karen
 94   Pork Tenderloin with Mustard Sauce     Haughton, Ingrid
121   Potatoes Deluxe                        Lash, Joyce
129   Preschool Playdough                    Hall, Pam
114   Pretzel Cake                           Larson, Barb
 11   Pulla (Finnish Biscuit)                Friesen, Laure Olson
 14   Pumpkin Bread                          Walker, Jo
 14   Pumpkin Bread                          Vallely, Karen
 32   Pumpkin Cake (or Cupcakes)             Sylvester, Betsy
131   Pumpkin Pudding                        Busak, Barb
 47   Puppy Chow                             Tate, Karen
 88   Quick Chicken Enchilada Casserole      Lash, Joyce
 61   Quick Fruit Salad                      Clark, Rosemary
 61   Quick Vegetable Salad                  Sylvester, Betsy
  8   Ranch Pretzels                         Schroeder, Sandra
 37   Refrigerated Sugar Cookies             Hall, Pam
107   Rhubarb Crumble Pudding                Tate, Karen
108   Rhubarb Dessert                        Barker, Donna
108   Rhubarb Muffins                        Riley, Marie
122   Rice Pilaf                             Seiler, Teri
  3   Roasted Prosciutto-Wrapped Asparagus   Vallely, Karen
 54   Sausage Corn Chowder                   Tate, Karen
  7   Sausage Cheese Balls                   Tate, Karen
 26   Sausage Cheese Strata                  Vallely, Karen
 22   Sausage Hash                           Sylvester, Betsy
 92   Sausage Meatballs                      Barker, Donna
 23   Sausage Souffle                        Norby, Tania
 90   Sea Bass                               Haughton, Ingrid
 27   Sheila's Baked Oatmeal                 Porter, Sheila
 53   Shrimp Bisque                          Loyola, Corrine
 90   Shrimp Pasta                           Thornton, Gina
 64   Shrimp Salad                           Haughton, Ingrid
 61   Six Cup Salad                          Loyola, Corrine
 74   Sloppy Joe Pizza                       Vallely, Karen
 74   Sloppy Joes                            Norby, Tania
 88   Smoked Pheasant Quesadillas            Higman, Larry
 33   Snickers Cake                          Norby, Tania
 39   Soft Sugar Cookies                     Norby, Tania
103   Sopapillas                             Clark, Rosemary
 47   Sour Cream Candied Nuts                Tate, Karen
 87   Sour Cream Enchilada Casserole         Santarelli, Laura
 64   Southwestern Potato Salad              Seiler, Teri
 34   Spice Chocolate Zucchini Cake          Riley, Marie
 94   Spiced Pork Chops                      Haughton, Ingrid
 51   Spicy Tortilla Soup                    Vallely, Karen
 26   Spinach / Italian Sausage Quiche       Clark, Rosemary
  2   Spinach and Cheese Squares             Norby, Tania

 65   Spinach Artichoke Salad                      Phillips, Sarah
  6   Spinach Balls                                Scheribel, Sue
119   Spinach Casserole                            Barker, Donna
 49   Split Pea Sausage Soup                       Norby, Tania
109   Spring Rhubarb Cream                         Barker, Donna
 85   Stir-Fried Chicken                           Clark, Rosemary
 65   Strawberry and Spinach Salad                 Tedford, Linda
 16   Strawberry Bread                             Barker, Donna
 99   Strawberry Rhubarb Pie                       Tate, Karen
 72   Stuffed Flank Steak Medallions               Haughton, Ingrid
  2   Stuffed Mushrooms                            Clark, Rosemary
  3   Stuffed Mushrooms                            Hall, Pam
 39   Sugar Cookie Cut-Outs                        Gray, Jackie
100   Sugar Free Strawberry Pie                    Berg, Sandi
 46   Sugar Nuts                                   Schroeder, Sandra
 88   Sunday Chicken                               Riley, Marie
120   Sweet Potato Souffle                         Hodgkins, Jaynee
123   Sweet Potatoes                               Loyola, Corrine
 67   Taco Salad                                   Clark, Rosemary
 50   Taco Soup                                    Norby, Tania
 84   Tasty Chicken                                Seiler, Teri
 97   Tenderfoot Elk Filets                        Higman, Larry
 73   Tenderloin                                   Pryor, DeAnn
 70   Thai Steak Salad                             Smith, Coletta
 65   Tiffani's Spinach Salad                      Antinora, Tiffani
 36   Toffee Squares                               Tate, Karen
101   Toll House Pie                               Tate, Karen
  1   Tommy's Sesame Chicken Wings                 Thornton, Gina
 49   Tortilla Soup                                Santarelli, Laura
 50   Tortilla Soup ala Diane                      Bodiford, Diane
127   Tzatziki                                     Loyola, Corrine
 74   Upside Down Pizza                            Vallely, Karen
 96   Veal and Avocado                             Haughton, Ingrid
 96   Veal Patties with Lemon-Caper Sauce          Haughton, Ingrid
 10   Wassail                                      Schroeder, Sandra
 13   White Bread                                  Clark, Rosemary
 56   White Chili                                  Lyon, Rebekah
 57   White Chili                                  Hodgkins, Jaynee
 47   White Chocolate Chex Mix                     Tate, Karen
  9   White House Punch                            Barker, Donna
 37   Whole Wheat Oatmeal Chocolate Chip Cookies   Gray, Jackie
 55   Wild West Chicken Chowder                    Sylvester, Betsy
 21   Yorkshire Pudding                            Haughton, Ingrid

46   Yummy Fudge                Gray, Jackie
27   Zucchini Quiche            Barker, Donna
14   Zucchini Bread             Gray, Jackie
20   Zucchini Pan Rolls         Seiler, Teri


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