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TABLE OF CONTENTS APPETIZERS, SALADS AND DRINKS......................................................................................... 1

WATERSTONE ARTICHOKE FETA CHEESE DIP ...........................................................................................................2 CRAB AND SHRIMP DIP ............................................................................................................................................2 RED PEPPER DIP........................................................................................................................................................2 ALICE’S SUPER EASY NO-FUSS SALSA .......................................................................................................................3 SHRIMP DIP ..............................................................................................................................................................3 BUFFALO CHICKEN DIP .............................................................................................................................................3 ARTICHOKE DIP.........................................................................................................................................................4 SHRIMP DIP ..............................................................................................................................................................4 SEAFOOD DIP ............................................................................................................................................................4 BAKED BRIE DIP ........................................................................................................................................................4 THING-A-MA-JIGS .....................................................................................................................................................5 CEVICHE ....................................................................................................................................................................5 CHEESE STEAK EGG ROLLS ........................................................................................................................................5 CAVIER APPETIZER ....................................................................................................................................................6 CRAB TREATS ............................................................................................................................................................6 CRAB DIP ..................................................................................................................................................................6 TOUCHDOWN TACO DIPPERS ..................................................................................................................................6 COT’S CHEESE BALL ..................................................................................................................................................7 BROCCOLI AND CAULIFLOWER SALAD .....................................................................................................................7 RAMEN NOODLE SALAD ...........................................................................................................................................7 BROCCOLI SALAD ......................................................................................................................................................7 ROASTED PEPPER AND AVOCADO SALAD ................................................................................................................8 CAESAR SALAD .........................................................................................................................................................8 MIDNIGHT SALAD .....................................................................................................................................................8 EMERIL’S SALAD .......................................................................................................................................................9 VICKI AND MOM’S SANGRIA ....................................................................................................................................9 SPARKLING PUNCH ...................................................................................................................................................9 HOT CHOCOLATE MIX ..............................................................................................................................................9 MAI TAIS .................................................................................................................................................................10 CHRISTMAS EGGNOG .............................................................................................................................................10

BREADS, BAKING AND BREAKFAST ...................................................................................... 11

HOMEMADE ROLLS ................................................................................................................................................12 GREEN TOMATO BREAD .........................................................................................................................................12 CORN BREAD ..........................................................................................................................................................12 CORNISH SAFFRON BREAD .....................................................................................................................................13 CREPES....................................................................................................................................................................13 SCOTCH GRIDDLE SCONES ......................................................................................................................................14 IMITATION DEVONSHIRE CREAM ...........................................................................................................................14 HOMEMADE LEMON CHEESE .................................................................................................................................14 BANANA BREAD .....................................................................................................................................................14 SUMMER’S GUILT-FREE APPLE-CINNAMON MUFFINS ...........................................................................................15 CREAM SCONES ......................................................................................................................................................15 BREAD PUDDING ....................................................................................................................................................16 WHISKEY SAUCE .....................................................................................................................................................16 HOT SAUSAGE BREAD RING ...................................................................................................................................16 OVEN OMELET ........................................................................................................................................................17

GRANDMA MARSH PANCAKES .............................................................................................................................. 17 BREAKFAST CHILI AND EGG FRITTATA ................................................................................................................... 17 CHRISTMAS MORNING COFFEE CAKE ................................................................................................................... 18

SOUPS, SANDWICHES AND CASSEROLES ............................................................................. 19

SUMMER SQUASH CASSEROLE .............................................................................................................................. 20 TOMATO SOUR CREAM CASSEROLE ...................................................................................................................... 20 BROCCOLI CASSEROLE ........................................................................................................................................... 20 GRANDMA GILBERTSON’S TURKEY & WILD RICE CASSEROLE ............................................................................... 21 RITZ CHICKEN CASSEROLE ..................................................................................................................................... 21 LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE ................................................................................................ 21 IMOGENE’S ASPARAGUS CASSEROLE .................................................................................................................... 22 HASHBROWN CASSEROLE ..................................................................................................................................... 22 MACARONI CASSEROLE ......................................................................................................................................... 22 ASPARAGUS CASSEROLE ........................................................................................................................................ 23 SPICY CORNBREAD & SAUSAGE CASSEROLE ......................................................................................................... 23 TEX-MEX CASSEROLE ............................................................................................................................................. 23 PHILLY STEAK SANDWICHES .................................................................................................................................. 24 PIZZA BURGERS ..................................................................................................................................................... 24 GAZPACHO ............................................................................................................................................................ 24 SUNNY’S SPICY SOUTHWEST TURKEY CHILI .......................................................................................................... 25 SPICY CHICKEN SOUP ............................................................................................................................................. 25 CHICKEN AND PASTA SOUP ................................................................................................................................... 25 HEARTY CHEDDAR CHOWDER ............................................................................................................................... 26 SAUSAGE STEW ..................................................................................................................................................... 26 MEXICAN CHILI-CORN CHOWDER ......................................................................................................................... 26 GUMBO ................................................................................................................................................................. 27 CHICKEN ENCHILADA SOUP ................................................................................................................................... 27 MEXICAN ALBONDIGUS (MEAT BALL) SOUP ......................................................................................................... 27 RONNA’S POLISH SAUSAGE SOUP ......................................................................................................................... 28 TORTILLA SOUP ..................................................................................................................................................... 28 HOLIDAY TORTELLINI SOUP ................................................................................................................................... 29

SIDE DISHES ........................................................................................................................ 31

GARLIC PARMESAN BAKED POTATO ..................................................................................................................... 32 PEPPERONATA ....................................................................................................................................................... 32 TWICE BAKED POTATOES ...................................................................................................................................... 32 WINTER HERB GARDEN SCALLOPED POTATOES ................................................................................................... 33 POTATO GRATIN WITH BACON AND CARAMELIZED ONIONS ............................................................................... 33 SWISS VEGETABLE MEDLEY ................................................................................................................................... 34 PROSICUTTO WRAPPED ASPARAGUS .................................................................................................................... 34 CHEESE POTATOES AU GRATIN ............................................................................................................................. 34 SPINACH PIE .......................................................................................................................................................... 34 LOADED BAKED POTATO SALAD ............................................................................................................................ 35 LUKSHEN KUGEL .................................................................................................................................................... 35 MEXICAN RICE WITH CORN ................................................................................................................................... 36 POTATOES WITH GARLIC LEMON DRESSING ......................................................................................................... 36 WILD RICE WITH MUSHROOMS ............................................................................................................................ 36 AU GRATIN POTATOES .......................................................................................................................................... 37 COCONUT RICE ...................................................................................................................................................... 37

MAIN COURSES AND ENTREES ............................................................................................ 39

INDIA CHICKEN OR TURKEY CURRY ........................................................................................................................40 CHICKEN TETRAZINI ................................................................................................................................................40 SWEDISH MEATBALLS ............................................................................................................................................40 DUKE’S (OF KAUAI) MACADAMIA CRUSTED FISH ...................................................................................................41 LEMON CAPER BUTTER SAUCE ...............................................................................................................................41 PENNE A LA CARBONARA .......................................................................................................................................41 HAMBURGER HOT DISH .........................................................................................................................................42 STEAK, BACON AND SPINACH PINWHEELS.............................................................................................................42 BABY BACK RIBS .....................................................................................................................................................42 SPAGHETTI CARBONARA ........................................................................................................................................43 SPICY SHRIMP .........................................................................................................................................................43 CHICKEN PARMESAN ..............................................................................................................................................43 SUNBURST STIR-FRY ...............................................................................................................................................44 AWESOME SPICY BEEF KABOBS .............................................................................................................................44 JAEGER SCHNITZEL .................................................................................................................................................44 CHICKEN SPAGHETTI ..............................................................................................................................................45 BROCCOLI LASAGNA ...............................................................................................................................................45 SLOW COOKER CHUCK ROAST & GRAVY ................................................................................................................45 CARIBBEAN CHICKEN ..............................................................................................................................................46 TURKEY BRINE ........................................................................................................................................................46 SALMON WITH GINGER/SOY TOPPING ..................................................................................................................47 CHICKEN AND CHEESE ENCHILADAS ......................................................................................................................47 KILLER MARINADE ..................................................................................................................................................47 ROSEMARY GARLIC CHICKEN .................................................................................................................................48 KOREAN CHICKEN ...................................................................................................................................................48 COTTAGE PIE ..........................................................................................................................................................48 CHICKEN/MEAT BUNDLES ......................................................................................................................................49 CHICKEN NARANJA (MEXICAN ORANGE CHICKEN) ................................................................................................49 HONEY-GINGER GLAZED SALMON .........................................................................................................................49 CROCK POT CHICKEN ..............................................................................................................................................50 GREEK LAMB STIR-FRY ............................................................................................................................................50 DARN GOOD CHICKEN MARINADE .........................................................................................................................50 CASHEW CHICKEN ..................................................................................................................................................51 O’MALLEY’S BAR-B-Q BRISKET ...............................................................................................................................51 CHICKEN FRIED STEAKS W/GRAVY AND BISCUITS ..................................................................................................52 CREAMY CHICKEN ENCHILADAS .............................................................................................................................52 BRINED ROASTED CHICKEN ....................................................................................................................................53 BAKED SPAGHETTI ..................................................................................................................................................53 SPICY APRICOT & PEACH WINGS ............................................................................................................................54 STUFFED CHICKEN BREASTS ...................................................................................................................................54 HOMEMADE CHICKEN POT PIE ..............................................................................................................................55 SOUR CREAM CHICKEN ENCHILADAS .....................................................................................................................55 MEATLOAF..............................................................................................................................................................55

DESSERTS ............................................................................................................................ 57

KEY LIME PIE ...........................................................................................................................................................58 PINK SALAD ............................................................................................................................................................58 CHOCOLATE-CHOCOLATE CHIP COOKIES ...............................................................................................................58 OLD FASHIONED BREAD PUDDING .........................................................................................................................59

BEST EVER CHOCOLATE FUDGE LAYER CAKE ......................................................................................................... 59 MANDARIN PINEAPPLE CAKE ................................................................................................................................ 59 FRENCH SILK PIE .................................................................................................................................................... 60 SCOTCHEROOS ...................................................................................................................................................... 60 MOTHER’S BIRTHDAY CAKE ................................................................................................................................... 60 PEANUT PETITES .................................................................................................................................................... 60 GRANDMA’S CARROT CAKE ................................................................................................................................... 61 CHOCOLATE CHOCOLATE-CHIP MUFFINS ............................................................................................................. 61 WUNDER BARS ...................................................................................................................................................... 61 PRALINES ............................................................................................................................................................... 62 CREAM PUFFS ........................................................................................................................................................ 62 NO BAKE PEANUT BUTTER BARS ........................................................................................................................... 62 BANANA DESSERT.................................................................................................................................................. 63 MY AUNT CONNIE’S CARAMEL CORN ................................................................................................................... 63 HONEY BARS .......................................................................................................................................................... 63 NONNA’S CHOMBOLINI (ITALIAN ANISE CAKE) ..................................................................................................... 64 CHOCOLATE CARAMEL BARS ................................................................................................................................. 64 CHERRY CRUNCH DESSERT .................................................................................................................................... 64 MIXED BERRY CRISP ............................................................................................................................................... 65 CHOCOLATE CAKE .................................................................................................................................................. 65 STEAMED BROWNIE PUDDING .............................................................................................................................. 66 BUCKEYES .............................................................................................................................................................. 66 7-UP POUND CAKE ................................................................................................................................................ 66 COCONUT POUND CAKE ........................................................................................................................................ 67 BANANA PUDDING ................................................................................................................................................ 67 GERMAN CHOCOLATE CARAMEL BARS ................................................................................................................. 67 PUMPKIN SQUARES ............................................................................................................................................... 68 STEAMED CRANBERRY PUDDING .......................................................................................................................... 68 STRAWBERRY JELLO CAKE ..................................................................................................................................... 69 CHOCOLATE UPSIDE DOWN CAKE ......................................................................................................................... 69 AUNT ELSIE’S CHOCOLATE SHEET CAKE ................................................................................................................ 70 PUMPKIN PIE ......................................................................................................................................................... 70 CARAMEL CAKE ..................................................................................................................................................... 71

Appetizers, Salads and Drinks Page 1

APPETIZERS, SALADS AND DRINKS

Page 2 Appetizers, Salads and Drinks

WATERSTONE ARTICHOKE FETA CHEESE DIP Kathy Beleckis 1 head garlic, broken into cloves and peeled 1 pound feta (rinsed if in brine) 1 Cup grated Parmesan 1 ¼ Cup mayonnaise 1 (14-oz) can artichoke hearts, drained, chopped in half 1 (7-oz) jar pimentos, drained ¼ tsp. white pepper 1 (14-oz) package flatbread Preheat oven to 350⁰. In a small baking dish, put garlic in a small amount of water. Cover pan with foil and roast for 30 minutes or until garlic has turned tan and will mash easily. Remove from pan, mash cloves and measure out 1 heaping tsp. Reserve the rest for another use. In a bowl, break up the feta until it is in pieces about the size of a grain of rice, then add the parmesan, mayonnaise, artichoke hearts, pimentos, white pepper, 1 tsp. roasted garlic and mix well. Pour into buttered 1 ½ quart baking dish and bake for 30 minutes until bubbling and lightly browned on top. During the last 5 minutes of baking, put flatbread into the oven to lightly toast. Cut bread into triangles and serve with dip. CRAB AND SHRIMP DIP Sondra Andreani 8 oz softened chive & onion cream cheese 1 tsp. hot pepper sauce (or more if preferred) 1 tsp. Worcestershire sauce 2 Tbsp. chopped fresh dill 2 Tbsp. white wine 1 Cup lump crabmeat chopped 1 Cup cooked medium shrimp chopped ¼ Cup shredded parmesan cheese 1 sourdough baguette cut into slices Olive oil Preheat oven to 400⁰ Combine first 5 items until blended. Fold in crab and shrimp. Transfer to baking dish and top with parmesan cheese. Bake for 10 to 15 minutes until cheese melted. Place bread on baking sheet and brush with olive oil. Bake until brown. Serve dip with bread. RED PEPPER DIP Kathy Beleckis 2 large red bell peppers 2 large garlic cloves 1 8-oz package Neufchatel 2 tsp. balsamic vinegar ¼ tsp. salt 1/8 – ¼ tsp. crushed red pepper Blacken peppers: Place peppers skin side up on foil pan. Flatten with hand. Add garlic cloves to pan. Broil 3” from heat for 4 minutes. Turn garlic over and broil for another 4 minutes until garlic is blackened and charred. Take garlic out. Broil peppers 2 more minutes until blackened and charred. Put peppers in zip-lock heavy duty bag and close. Let stand 15 minutes. Then peel peppers and garlic. Put peppers and garlic in food processor and process until smooth. Add cheese; process until smooth. Put in bowl and add rest of the ingredients. Cover and chill. Makes 1 ¾ cups.


ALICE’S SUPER EASY NO-FUSS SALSA Alice Barrios 1 large can of whole or diced tomatoes (plain, not stewed) ½ small white onion cut in large chunks 3 -5 fresh jalapenos 1 clove garlic ½ Cup fresh cilantro, washed, include most of stem Juice from ½ lime Salt to taste Put all ingredients into blender. Start with 3 jalapenos and add more if needed. Blend on pulse until you have desired chunkiness. Serve with chips or pour over cream cheese, add into sour cream for an easy dip or use to spice up a fresh pot of beans or lentils! For easy chile con queso dip, omit lime juice and add chunks of Velveeta cheese and melt in the microwave. Taste best when allowed to sit in the fridge overnight. For large crowds, substitute the larger size cans of whole tomatoes found in the bulk section of your grocery store, a whole medium onion, about 6 or 7 jalapenos, 3 cloves of garlic, 1 Cup cilantro and a whole lime. SHRIMP DIP Jennifer Ehmke 1 Cup Mayo ¼ Cup Chopped Green Onion 8 oz. Cream Cheese 1 Tbsp. Lemon Juice ¼ Cup Chopped Celery ½ tsp. Worcestershire Sauce Small can Deveined Shrimp (crumbled) Mix together. Serve with Crackers. BUFFALO CHICKEN DIP Jenny Gott 1 frozen chicken breast 1 package of cream cheese Frank’s Hot sauce, or the like Chunky blue cheese dressing Shredded cheddar or Colby jack cheese Boil the chicken breast. While chicken is cooking spread the cream cheese on the bottom of a medium size oven-safe dish. When chicken is done, remove from water, let cool slightly. Pull, shredding into fine to medium size pieces and place in a mixing bowl. Add hot sauce to chicken to cover all of it. Add more for spicier dip. Pour into dish over the cream cheese. Dollop chunky blue cheese dressing over the top of the chicken. Add more or less based on preference – you do not need to spread the dressing over entire area. Sprinkle shredded cheese on top. Bake for 10-20 minutes at 350⁰ until bubbling and cheese is melted.


ARTICHOKE DIP Anne Alario 1 can artichoke hearts 1 jar marinated artichoke hearts 1 small can diced Ortega chilies 6 Tbsp. mayonnaise 12 oz. shredded sharp cheddar cheese Dash of garlic powder & black pepper, to taste Preheat oven to 350⁰ Drain artichoke hearts and dice into small bites. Mix with remaining ingredients. Turn into lightly greased pie plate or tart pan. Bake for 30 minutes until cheese is melted and bubbly. Serve with tortilla chips, toasted sourdough rounds, or sliced vegetables. SHRIMP DIP Gerard St. Germain 1 (8-oz) bar cream cheese 1 can of shrimp soup Tabasco sauce 1 can baby shrimp Mix with a beater cream cheese and shrimp soup. Add Tabasco sauce to taste, then add baby shrimp. SEAFOOD DIP Kathy Beleckis ½ pound bay scallops ½ pound crab meat ½ Cup fresh lime juice 1 tsp. grated tangerine rind 2/3 Cup chopped tangerines ½ cup peeled seeded chopped tomato 2 Tbsp. purple onion 1 Tbsp. cilantro 1 Tbsp. jalapeno pepper 1/8 tsp. salt Cook scallops in a skillet over medium heat for about 3 minutes or until done. Drain. Combine scallops and next three ingredients; toss gently. Cover and chill. Separately combine chopped tangerine, tomato and last 4 ingredients; toss gently. Cover and chill. To serve, combine scallop mixture and tangerine mixture in a bowl. Garnish with fresh cilantro leaves, if desired. Serve with baked tortilla wedges. BAKED BRIE DIP Dori Fitch 1 box Pillsbury Already pie crust, in the refrigerated dough section

1 wedge Brie cheese

1 can Ortega diced chilies 1 jar marinated artichoke hearts, chopped Sunflower seeds Spray pie pan with Pam. Lay 1 piecrust in pan, layer with diced Brie, chilies, artichoke hearts and sunflower seeds. Top with other crust and seal edges. Bake at 400⁰ for approx. 60 min or until toasty brown. Turn upside down on plate. Top with additional sunflower seeds.


THING-A-MA-JIGS Doug Hart 1 small can black olives, drained (either chopped or sliced) 1 small white onion, chopped fine 1 cup salad dressing (like Miracle Whip) 12 oz cheddar cheese, shredded Cracked black pepper, to taste 6 English Muffins, split Preheat oven to 400⁰. Mix first 5 ingredients until well combined and spread equally over the 12 English muffin halves. Bake until cheese is browned & bubbly (about 10 minutes). Serve warm. CEVICHE Shannon Gonzalez 2 pounds imitation crab 2 pounds shrimp 15 limes 1 bunch green onion 5 tomatoes diced 1 cucumber 1 bunch cilantro Chop everything up, add crab in chunks and whole shrimp (medium shrimp or small shrimp) Squeeze the limes and add 10 or so shakes of Tapatio chile sauce. If you add too much Tapatio, add more limes. Lime and Tapatio are to taste. Some like it spicier than others. Let it marinate for at least 2 hours and serve with tortilla chip or crackers. CHEESE STEAK EGG ROLLS Heidi Ward 1 lb. boneless sirloin, flank or skirt steak, halved lengthwise and thinly sliced 1 ½ Cups thinly sliced mushrooms, onion and/or red bell pepper ¼ Cup PLUS 3 Tbsp. LAWRY’S Steak & Chop Marinade with Garlic & Cracked Black Pepper 1 Cup mayonnaise ¼ Cup sour cream 1 package (16 oz) egg roll wrappers (21 sheets) 21 slices American cheese (about ½ lb) Vegetable oil for frying Brown steak over medium-high heat and drain. Add vegetables and cook, stirring occasionally, until vegetables are tender. Reduce heat to low. Stir in ¼ cup LAWRY’S Steak & Chop marinade and cook, stirring frequently, until thickened. Remove steak mixture from skillet; set aside. Meanwhile, combine mayonnaise, sour cream and remaining 3 Tbsp. Marinade; reserve. Arrange egg roll wrapper with corner facing you; top with 1 slice cheese, then about 2 Tbsp. steak mixture. Brush edges of wrapper with water. Fold bottom corner up over filling and then fold in sides. Roll tightly and set aside. Repeat with remaining egg rolls. In clean skillet, heat 1 inch oil over medium-high to 375⁰. Fry egg rolls in batches, turning once, until golden; drain on paper towels. Serve with reserved sauce. For baked Cheese Steak Egg Rolls: Spray 2 cookie sheets with nonstick cooking spray. Prepare egg rolls as above. On cookie sheets, arrange egg rolls seam-side down, then spray egg rolls with nonstick cooking spray. Bake 425 deg., turning once for 16 minutes or until golden brown.


CAVIER APPETIZER Amy Hattensty 6 hard boiled eggs diced and blended with Mayo Spread on bottom of pie plate. Chop 1 onion and spread over egg, then squeeze some lemon on top. Blend 2/3 Cup sour cream and 8 oz. cream cheese. Spread carefully over the onion. Top with Black Lumpfish Caviar. CRAB TREATS Doug Hart 1 jar Cheddar Cheese Spread (like Old English brand) 2 Tbsp. butter 1-2 dashes hot sauce (like Franks Red Hot or Tabasco) 8 oz crab meat 6 English Muffins, split Preheat oven to 400⁰. Heat cheese & butter in saucepan until just melted. Remove from heat and add hot sauce and crab meat. Spread evenly over English Muffins. Bake until cheese is browned & bubbly (about 10 minutes). Serve warm. CRAB DIP Dori Fitch 2 cans Crown Prince white crab meat 1 bunch chopped green onions 1 Cup chopped celery 1 8 oz. Cream cheese 1 can cream of mushroom soup 1 packet Knox unflavored gelatin 1 Cup mayonnaise Melt cream cheese and soup. Add mayo and unflavored gelatin. Add to crab, onions & celery. Mix. Pour in mold. Refrigerate at least 3 hours. TOUCHDOWN TACO DIPPERS Heidi Ward 1 Tbsp. vegetable oil 1 package (1 oz) LAWRY’S Taco Spices & Seasonings ½ lb. ground beef 1 container (13.8 oz) refrigerated pizza crust 12 mozzarella string cheese sticks 1 jar (16 oz) prepared salsa Combine oil with 1 tsp. LAWRY’S Taco Seasonings; set aside. In saucepan, heat salsa with 1 tsp. Taco Seasoning; set aside. In nonstick skillet, brown ground beef with remaining Taco Seasoning, drain, if desired. Roll pizza crust into 10 x 18 inch rectangle. Cut in half lengthwise and then cut each half into 6 strips. Arrange 1 Tbsp. beef mixture and 1 cheese stick down the center of each piece. Fold edges over, then pinch to seal tightly. Arrange dippers on greased baking sheet, seam-side down; brush tops with oil mixture. Bake at 400⁰ for 10 minutes or until golden brown. Serve with salsa.


COT’S CHEESE BALL Dori Fitch 2 packs (8 oz.) cream cheese 6 oz. blue cheese 6 oz. cheddar cheese grated 1 Tbsp. Chopped white onion 3 Tbsp. Chopped fresh parsley 1 tsp. Worcestershire sauce 1/8 tsp. Accent ¼ tsp. dry mustard 4-8 dashes Tabasco 1 tsp. lemon juice 1 Cup ground pecans Mix all ingredients together except nuts. Form into two balls and roll in pecans. BROCCOLI AND CAULIFLOWER SALAD Judy Peterson 1 lb. bacon, cooked and crumbled 1 bunch broccoli 1 head of cauliflower 1 green pepper 1 cup sharp cheddar cheese Cut up broccoli and cauliflower into bite size pieces and chop green pepper. In large bowl, combine broccoli, cauliflower, green pepper, bacon and cheddar cheese. Dressing: 1 Cup Miracle Whip salad dressing ¼ Cup sugar Mix together and stir into the salad mixture. Tip: dressing is best if refrigerated for several hours prior to mixing into salad. RAMEN NOODLE SALAD Nancy Hanson 1 pkg. Ramen Noodles – Oriental Flavor 1 lb. pkg. Chopped Cabbage 1/3 Cup Vegetable Oil ¼ Cup Sugar Combine Oil, Sugar & Noodle Seasoning Packet, mix well Break Ramen Noodles into small pieces Combine cabbage, noodles and oil/sugar/seasoning mixture and toss. BROCCOLI SALAD Dana Risinger This is my Aunt Audrey's salad that she used at all of the family get-togethers. 1 Bunch Broccoli ½ Cup Celery, Chopped Fine ½ Cup Sunflower Seeds, Salted 1 Cup Miracle Whip ¼ Cup Sugar or Equivalent Sugar Substitute 2 Tbsp. Cider Vinegar Cut bunch and stalk of broccoli into small pieces. Peel stalk before cutting into pieces. Combine with Sunflower Seeds. Make dressing with Miracle Whip, Sugar, and Cider Vinegar. (Equal works well as sugar substitute.) Pour over broccoli and mix well. Chill.


ROASTED PEPPER AND AVOCADO SALAD Jenny Gott 2 each: Red, yellow and orange bell peppers 2 avocados, peeled, pitted and sliced 1/4“ thick (drizzle

with lemon or lime juice to keep from browning) ¼ Cup extra virgin olive oil 2 cloves garlic, crushed 3 Tbsp. lemon or lime juice Finely grated lemon peel Fresh cilantro, finely chopped Sea salt Fresh ground black pepper Place peppers on baking sheet. Broil 4-5” from heat, approximately 5 minutes on each side until entire surface of pepper is blistered and slightly blackened. Place peppers in paper bag, close and let cool 15-20 minutes. Cut out cores or peppers & remove skins. Rinse under water. Cut peppers into 1/2” wide strips and place in shallow dish. Add avocados slices to peppers. In small mixing bowl, whisk together olive oil, garlic, lemon peel and juice, and cilantro. Pour over pepper mixture. Cover, refrigerate at least 1 hour before serving. Season to taste with salt and pepper. Makes 6 servings. CAESAR SALAD Dori Fitch Wash and dry romaine lettuce, then chill Wet the bowl with lemon and salt Mash fresh garlic directly in the bowl Add dry mustard Chop of anchovy Squeeze half a lemon Add 1 egg yolk Squeeze the rest of the lemon in Add ground pepper Add half cup each, raspberry vinegar and virgin oil Add 1/2 tsp. all-spice Coat the bowl with mixture Add more ground pepper if necessary Use garlic bread for the croutons Gently toss romaine lettuce in. Add fresh Parmesan cheese and mix in. MIDNIGHT SALAD Sally Brown 1 head of cauliflower 1 bunch of broccoli (about 1 lb) 20 large, pitted black olives 1 box of cherry tomatoes 1 large red onion 1 8-oz can sliced water chestnuts 2 pkg. Good Seasons Italian salad dressing mix 3/4 Cup salad vinegar 1/3 Cup water 1/3 Cup salad oil Cut cauliflower and broccoli into bite-sized chunks. Slice the olives, halve the cherry tomatoes, and slice the red onion into rings. Drain and rinse the water chestnuts, and mix with the other vegetables in a large serving bowl. Prepare the dressing by adding the Good Seasons mix to the vinegar and water, mixing well before and after adding the oil. (Note that this is less oil than suggested in the package directions.) Add the dressing to the vegetables and mix well. Cover the bowl and place in refrigerator overnight (or for at least 8 hours). Mix once or twice while marinating and again before serving.


EMERIL’S SALAD Dori Fitch 1 Bag of Fancy Lettuce 2 Tubs (4 oz) of Crumbled Blue Cheese 1 Parsley Bunch, chopped and de-stemmed 2 Pouches of Candied Walnuts (obtained at Trader Joes) 1 large box of fresh Strawberries (sliced) 2 Bunches of Green Onions (sliced thinly) 2 Cans of Pears (chopped) 1 Bottle of Brianna’s Strawberry Vinaigrette Salad Dressing Mix all the ingredients in with the salad leaving out the Pears until the very end. I usually top the salad with the pears and some more blue cheese crumbles. You can also add blueberries or other fruit for variety and color. VICKI AND MOM’S SANGRIA Vicki Freeman 4 lemons 1 lime 2 oranges ½ Cup sugar 1.75 liter burgundy wine 1 large bottle club soda Additional oranges for garnish Squeeze fruit and add sugar to juice. Add this to the burgundy wine in a large bowl and let stand at room temperature for 4 – 5 hours. Put into punch bowl. Just before serving add the bottle of club soda and orange slices for garnish. Serve over ice. SPARKLING PUNCH Sally Brown 1 12-oz. can frozen lemonade, thawed 1 ½ Cup cold water 64 oz. cranberry juice, chilled 48 oz. ginger ale, chilled Mix all ingredients in a large punch bowl. There are lots of varieties of cranberry juice to choose from if you don't like straight cranberry flavor. Great for the holiday get-togethers! HOT CHOCOLATE MIX Jennifer Ehmke 1 lb. Nestles Chocolate Mix 8 oz. Powdered Coffee Creamer 1 lb. Powdered Sugar Powder Milk (equal to 8 qts.) Mix together and store in air-tight container. Mix 1/3 cup of mix per cup of Hot water.


MAI TAIS Debbie Long White and Dark Rum Orange juice Pineapple juice Grenadine Small piece of fresh lime, squeezed (Debbie’s addition and may be omitted) Add ice to a large glass, add white rum, add orange and pineapple juice, fresh lime juice with lime and grenadine; stir well. Add dark rum and garnish; serve without stirring in dark rum. Garnish with orange slice, cherry and umbrella to top it off. CHRISTMAS EGGNOG Kathy Beleckis Pour 2 quarts eggnog in large bowl. Stir in fifth of whiskey (3 ¼ Cup) Add 3 oz. of rum Fold in ½ pint of slightly stiff whipped cream Sprinkle with nutmeg Chill for 3 hours in refrigerator (cover with aluminum foil) Serve very cold with grated nutmeg.

Breads, Baking and Breakfast Page 11

BREADS, BAKING AND BREAKFAST

Page 12 Breads, Baking and Breakfast

HOMEMADE ROLLS Christina Valentine 1 Cup milk, scalded 1/3 Cup shortening ½ Cup sugar 2 beaten eggs 2 pkg. dry yeast dissolved in water 5 Cups flour, sifted Combine scalded milk, shortening, and sugar: cool to lukewarm. Soften yeast in lukewarm water, stir and add to milk. Add eggs, then 4 cups of flour, one cup at a time. Mix well after each addition. Use last cup of flour to dust board to work in dough as you knead it about five times. Put dough into greased bowl and let rise. Divide into individual rolls in whatever size or shape you wish. If you freeze dough, freeze at this point. Let rolls rise till double in size once more. Bake at 375⁰ for about 15 minutes. GREEN TOMATO BREAD Jenny Gott 8-10 medium green tomatoes, coarsely chopped 2/3 Cup raisins 2/3 Cup boiling water 2/3 Cup Vegetable shortening 2 2/3 Cup Sugar 4 eggs 3 1/3 Cup all purpose flour 2 tsp. baking soda 1 ½ tsp. salt ½ tsp. baking powder 1 tsp. ground cinnamon 1 tsp. ground cloves 2/3 Cup coarsely chopped pecans or walnuts In food processor or blender, puree the tomatoes until smooth. Set aside. Soak raisins in the boiling water and set aside to cool. In large bowl, mix together shortening and sugar until fluffy. Add eggs, tomato pulp, raisins with the water. Beat well. In another large bowl, combine flour, baking soda, salt baking powder, cinnamon, cloves and nuts. Add flour mixture, one cup at a time, to the egg mixture, stirring well after each addition. Divide the batter into two oiled loaf pans. Bake at 350 ⁰ 1 hour 10 minutes or until a tester inserted in the center comes out clean. Cool on a wire rack. ~ Recipe says it makes 2 loaves, but if I remember right, it makes closer to 4! CORN BREAD Sally Brown 1 Cup flour 1 Cup corn meal ¼ Cup sugar 4 tsp. baking powder ¾ tsp. salt 2 eggs 1 Cup milk ¼ Cup corn oil Mix all ingredients until smooth. Pour into greased 9x9x2 pan. Bake at 425⁰ F for 20-25 minutes.


CORNISH SAFFRON BREAD Dana Risinger My husband's family is from the Cornish area of England. This recipe was brought over with them when they came to America. ½ tsp. of Saffron ½ Cup Shortening 1 Tbsp. Boiling Water 1 Cup Milk 2 pkg. Yeast ½ Cup Lukewarm Water ¾ Cup Sugar 1 ½ tsp. Salt 2 Eggs ½ Cup Currants ¼ Cup Seedless Raisins ¼ Cup Candied Cherries - Cut Up ¼ Cup Diced Citron 6 ¼ Cups Sifted All Purpose Flour Melted Butter

Crumble saffron into cup, add boiling water; let stand 10 to 15 minutes. Scald milk, pour into large bowl. Cool until lukewarm. Sprinkle or crumble yeast onto warm water in small bowl (for compressed yeast, use lukewarm water). Stir until sugar is dissolved. Add eggs, shortening, currants, raisins, cherries and citron. Add half of flour. Beat until smooth. Stir in rest of flour. Turn dough out onto lightly floured surface. Cover with clean towel and let stand 10 minutes. Knead until smooth. Place dough in large greased bowl, turning once to grease all sides. Cover with damp cloth and let rise in warm place (about 85 ⁰) for about 1 1/2 to 2 hours or until dent remains when finger is pressed deep into side of dough. Punch down dough. Turn dough over, with rounded side up. Cover. Let rise again for 45 minutes or until almost doubled in bulk. Lightly grease 9 x 5 x 3 pan and 12 3-inch muffin pan cups. Punch down dough, turn out onto floured board and divide in half. Shape half of dough into loaf; place in pan. Divide other half of dough into 13 pieces. Shape 12 pieces into round buns; place in muffin cups. Make 12 tiny balls from remaining piece of dough. With finger, make deep dent in top of each bun. Place tiny ball in each dent. Cover. Let rise in warm place 30 to 40 minutes or until doubled in size. Bake at 375⁰ for 40 to 45 minutes for loaf. The buns should be done in 18 to 20 minutes. Brush with melted butter. CREPES Sally Brown 1 Cup all-purpose flour 2 eggs ½ Cup milk ½ Cup water ¼ tsp. salt 2 Tbsp. melted butter 1 tsp. vanilla (optional) In a large mixing bowl, whisk together the flour, salt, and the eggs. Gradually add in the milk and water, stirring to combine. Add the butter and beat until smooth. Batter will be thin. Heat a lightly oiled fry pan over medium high heat. Pour ¼ cup of the batter onto the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown (edges will pull away from the side of the pan). Loosen with a spatula, turn and cook on the other side. Serve hot. Suggested crepe fillings: (just about any fresh fruit) sliced strawberries, bananas, blueberries, raspberries, blackberries, kiwi, peaches, lemon curd, powered sugar, Nutella, chocolate syrup or hot fudge, whipped cream, ice cream, etc. If you prefer savory crepes, omit the vanilla in the crepe recipe and fill with your choice of meats and/or vegetables.


SCOTCH GRIDDLE SCONES Evelyn Blythe 1 medium egg 1 oz. sugar 5 oz. milk 4 oz. all purpose flour Pinch of salt 1 level tsp. cream of tartar 1 level tsp. bicarbonate of soda 2 Tbsp. milk Beat the egg with the sugar until thick. Add the milk, flour and salt and whisk in. Dissolve the cream of tartar and bicarbonate of soda in the 2 Tbsp. of milk and stir in quickly. Drop large Tablespoonfuls onto a hot greased griddle or large frying pan, and cook until brown. Turn over to complete cooking, approximately 1 to 2 minutes on each side. As soon as the griddle scones are cooked, place in a folded clean cloth on a wire tray and leave them until required. Serve with butter and jam, or imitation Devonshire cream and jam. IMITATION DEVONSHIRE CREAM Evelyn Blythe 1 3-oz.package of cream cheese, softened 2 Tbsp. sugar Dash salt 1 cup whipping cream In a small mixer bowl, whip the cream cheese with a small amount of the whipping cream and the salt until thoroughly mixed, Add the remainder of the whipping cream and beat until fluffy and ‘peaked.’ Fold in the sugar and chill, covered, in the refrigerator before serving. This recipe makes 1 ¾ cups of cream which can be used on fruit, such as strawberries, or to top a pie. HOMEMADE LEMON CHEESE Evelyn Blythe ½ lb. sugar 3 oz. butter 2 medium eggs Juice of 2 fresh lemons (not lemon substitute) Place butter, sugar, and lemon juice in a saucepan and simmer until dissolved. Beat the eggs then quickly stir into the lemon mixture. Simmer until the mixture is the consistency of honey, stirring all the time to prevent burning. Pour into a previously scalded jar or glass container. When cool, cover and keep the lemon cheese in the refrigerator. It will keep in the refrigerator for about one week and can be used on bread or toast. It can also be used to make Lemon Cheese Tarts. BANANA BREAD Sally Brown 1/2 Cup butter or margarine (1 stick) 1/2 cup sugar 2 eggs 3 well ripe bananas 1/2 Cup chopped nuts (optional) 2 Cup flour 1 tsp. baking soda 1/2 tsp. salt Mix butter, sugar, and eggs together until creamy. Cut in bananas and chopped nuts and mix. Add flour, baking soda, and salt and mix until dry ingredients are blended. Pour into greased loaf pan and bake at 300⁰F for 1 hour (60-65 minutes) or until toothpick comes out clean when tested in the middle.


SUMMER’S GUILT-FREE APPLE-CINNAMON MUFFINS Summer Ortegon If you're like me, you've got a sweet tooth that won't quit! When the cravings hit, instead of opting for high fat/sugar goodie, make these Apple-Cinnamon Muffins for a guilt-free treat... 1 Cup peeled and chopped apples (Fuji or Gala my favorite!)

1/2 Cup oatmeal or oat flour

1/2 scoop vanilla protein powder 1/4 Cup water 2 Tbsp. sugar-free pancake syrup 2 Tbsp. egg whites 2 Tbsp. no calorie sugar substitute 2 Tbsp. no sugar added apple sauce 1 tsp. baking powder 1 tsp. cinnamon 1 tsp. vanilla extract Preheat oven to 400⁰. In a medium bowl, combine all of the dry ingredients for muffins (oats, sweetener, baking powder, and cinnamon). Mix well. In a large mixing bowl, combine all of the wet ingredients for muffins (water, syrup, egg whites, apple sauce, and vanilla extract). Using a whisk, mix until thoroughly blended. Add dry ingredients to the large bowl with the wet ingredients. Mix until completely blended and then fold in the apples. Line four cups of a muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the four cups. Bake in the oven for 18 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool slightly before eating. CREAM SCONES Kathy Beleckis 3 Cups bread flour ½ Cup sugar 2 Tbsp. baking powder ½ tsp. salt 2 Cups heavy cream 2 Tbsp. milk 3 Tbsp. coarse sugar for topping Cut two 10-inch circles of waxed paper. Use one to line a 10-inch round cake pan. Reserve second piece. Sift the flour, sugar, baking powder and salt together into a mixing bowl. Make a well in the center of the flour mixture. Add the cream to the flour mixture and mix by hand just until the batter is evenly moistened. Place the dough into the lined cake pan and press into an even layer. Cover the dough with the second paper circle. Freeze until firm, at least 12 hours. Preheat oven to 350⁰. Prepare a baking sheet with a light coat of cooking spray. Thaw dough for 5 minutes at room temperature; place onto a cutting board. Cut the dough into 10 wedges and place each piece on the baking sheet 2 inches apart. Brush scones with milk and sprinkle with coarse sugar. Bake until golden brown, 30-40 minutes. Cool the scones on the baking sheet for a few minutes, then transfer to a cooling rack. Variations: Add 1 cup dried blueberries or dried cherries to the dry ingredients just before blending in the cream.


BREAD PUDDING Dori Fitch 1 10-oz. loaf stale French bread, crumbled (or 6-8 cups of any bread)

4 Cups milk

2 Cups sugar 8 Tbsp. butter, melted 3 eggs 2 Tbsp. vanilla 1 Cup raisins 1 Cup coconut 1 Cup chopped pecans 1 Tbsp. cinnamon 1 Tbsp. nutmeg Combine all dry ingredients. Add the rest of the ingredients. Mixture should be very moist, but not soupy. Pour into buttered 9x12” or larger baking dish. Place into non-preheated oven. Bake at 350⁰ for approx. 1 hour and 15 minutes, until top is golden brown. Serve warm with Whiskey sauce below. WHISKEY SAUCE Dori Fitch 1 stick butter 1 ½ Cup powdered sugar 2 egg yolks ½ cup bourbon (to taste) Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolks. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding. For a variety of sauces, just substitute your favorite fruit juice or liqueur to compliment your bread pudding Makes 16-20 servings HOT SAUSAGE BREAD RING Melissa Garcia 1 lb. Hot Sausage 1 (1 lb. Loaf Frozen Bread Dough Thawed per directions) 2 Eggs, Divided use ½ tsp. Italian Herb Seasoning or (1/4 tsp. Dried Basil,

1/4tsp. Dried Oregano) 2 Cups Shredded Mozzarella Cheese Garlic Powder to taste Remove sausage from casing if any and cook in skillet until brown, breaking meat up until crumbly with fork or wooden spoon. Drain and cool. Beat 1 egg and stir into sausage. Add spices and mozzarella. Mix well. Roll and stretch dough on a lightly floured surface into a 6” X 18” rectangle. If dough retracts and is difficult to roll…roll it out as much as possible and allow to rest for 10 minutes, then roll it out some more. Spoon sausage mixture to within ½“of edge. Roll up lengthwise, so that you have a roll that is 18” long. Pinch seam to enclose filling. Place on baking sheet and form into a circle or a ring, fit ends together & pinch seam to seal. Using a sharp knife make several ½“ deep slashes in top of dough. Beat remaining egg & brush on top of ring. Sprinkle grated parmesan on top. Cover and allow to rise in warm location for 35 minutes Bake in preheated oven at 350 ⁰ for 30 minutes Allow to cool 10 minutes. Slice and serve warm.


OVEN OMELET Sally Brown ¼ lb. butter (1 stick) 18 eggs 1 Cup sour cream 1 Cup milk 2 tsp. salt ¼ Cup green onions, sliced Preheat oven to 325⁰ F. Pour melted butter into baking dish. Beat together eggs, sour cream, milk and salt. Stir in onions. Pour into baking dish and bake for 55-65 minutes. GRANDMA MARSH PANCAKES Dori Fitch Mix in blender: 1 Cup milk 1 Cup water 4 Tbsp. melted butter 1 tsp. vanilla 2 eggs Combine and mix up dry ingredients: 2 Cups flour 2 Tbsp. sugar 1/2 tsp. salt 1 tsp. baking soda Add dry ingredients into blender in batches. Mixture should be on the thin side. Grease two small pans and add a small amount of mixtures into and swirl around making a thin crepe. Add topping and roll up into a crepe. Toppings can include: Melted butter, Powdered sugar, Regular sugar, Cinnamon sugar and Jellies BREAKFAST CHILI AND EGG FRITTATA Kathi Blythe Super easy and quick, makes 6 servings 2 Cups shredded Cheddar cheese 2 Cups shredded Monterey Jack cheese 2 (4-oz) cans diced mild green chilies (use less to taste) 4 eggs 2 Cups milk 1 1/2 Cups baking mix (I use Bisquick) Preheat oven to 425⁰F. Coat a 13 X 19 baking dish with nonstick cooking spray. Sprinkle the two kinds of cheese into the bottom of the dish; mix together. Top with the green chilies. In a large bowl, beat the eggs. Combine the beaten eggs with the milk and baking mix, beating until smooth. Carefully pour this mixture over the cheese and chilies. Dribble top with the salsa. Bake for 25–30 minutes until puffed and golden. Cool for 10 minutes. Cut into squares and serve. Optional sides: sour cream, guacamole, salsa Maybe include for side dishes; bacon, sausage and fruit.


CHRISTMAS MORNING COFFEE CAKE Ginger Kittinger 1 Cup chopped pecans 1 ½ Cups granulated sugar 1 tsp. ground cinnamon 2 Cups flour 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt ½ Cup margarine 2 large eggs 1 tsp. vanilla 1 Cup sour cream 1 large apple (rome beauty) peeled, cored and cut into

¼” wedges Preheat oven to 325⁰. Grease a 9” bundt pan. In a small bowl, combine the pecans, ½ cup sugar and cinnamon. In a medium bowl, mix flour, baking powder, soda and salt. In a large bowl, beat butter and remaining sugar until creamy. Beat in eggs and vanilla. Add flour mixture alternately with sour cream, ¼ at a time, mixing well after each addition. Spread half the batter in bottom of pan. Arrange apple slices on top and sprinkle with ½ the pecan mixture. Add remaining batter and sprinkle with remaining pecan mixture. Bake 50-55 minutes. Remove from oven and cool in the pan on a wire rack for 15 minutes. Invert pan onto a plate. When cake has fallen out, remove pan and turn cake over. Serve warm.

Soups, Sandwiches and Casseroles Page 19

SOUPS, SANDWICHES AND CASSEROLES

Page 20 Soups, Sandwiches and Casseroles

SUMMER SQUASH CASSEROLE Ruth Menter 3 Medium yellow summer squash 3 Tbsp. butter and margarine ¼ Cup finely chopped onion (or add more) 1 small clove garlic (or 2) ½ Cup chopped mushrooms 2 Tbsp. chopped parsley ¼ Cup grated Swiss Cheese ¾ Cup fine bread crumbs ½ Cup sour cream or plain yogurt Wash squash and chop into ¼-1/2 inch cubes. Do not peel squash. Melt butter in a large skillet. Add squash, onions, and garlic. Cover and cook 5 minutes. Add mushrooms, salt and pepper. Cool covered 5 minutes more. Add parsley, cheese and bread crumbs. Mix well. Stir in sour cream. Pour into greased 2-quart casserole. Bake at 350 ⁰ for 20 minutes. TOMATO SOUR CREAM CASSEROLE Jenny Gott 2 Tbsp. oil (olive or vegetable) 1 clove garlic, crushed 7 medium fresh tomatoes, chopped 1 pkg. sloppy joe mix 4-oz green chilies, chopped 1 5.5-oz pkg. Nacho Cheese Doritos ¾ lb. Monterey-jack cheese, grated 1 Cup sour cream ½ Cup Cheddar cheese, grated Sauté tomatoes and garlic in oil. Add seasoning mix and green chilies. Simmer 10-15 minutes uncovered. In greased, deep 2 Quart casserole layer ingredients as follows: Sauce Crushed Doritos Monterey-jack cheese Sauce Monterey-jack cheese Top with sour cream. Bake 325 ⁰ for 30 min. Sprinkle with cheddar cheese, bake 10 more minutes. Let stand 15 minutes before serving. Makes 6-8 servings. BROCCOLI CASSEROLE Sally Brown 20 oz frozen broccoli, chopped 2 cans cream of chicken soup 2 cans water chestnuts, sliced In casserole dish, layer broccoli and sliced water chestnuts. Pour soup over mixture. Bake at 350 F for 20-30 minutes or until broccoli is done.


GRANDMA GILBERTSON’S TURKEY & WILD RICE CASSEROLE Jim Gilbertson ½ Cup chopped onion ½ Cup margarine ¼ Cup flour 6-oz can sliced mushrooms 1 ½ Cup Chicken broth with the mushroom liquid 1 ½ Cup half & half 3 Cup cooked cut up turkey (or chicken) 1 Cup uncooked wild rice (pre cook for about 20

minutes by boiling at a light boil in water) 2 Tbsp. Parsley flakes 1 ½ tsp. salt ¼ tsp. pepper ½ Cup slivered almonds Cook & stir onions in butter over low heat. (Do not brown) Blend in flour. Cook over low heat, stiffing until mixture is bubbly. Remove from heat, stir in broth, mushroom liquid and half & half, heat to boiling, stirring constantly. Boil and stir for one minute. Add mushrooms, turkey, rice, parsley, salt & pepper. Pour into 2 qt casserole, cover and bake at 350 for 1 hr. Uncover, sprinkle with almonds bank for 15 minutes longer or until rice is tender. Great for the thanksgiving leftovers. Also great to freeze for easy meals later. RITZ CHICKEN CASSEROLE Jennifer Ehmke 1 Chicken cooked and boned 4 Cups Chicken Broth 4 Cups Ritz Cracker Crumbs 1 ½ Cups Celery 1 ½ Cups Velveeta 2 Eggs 1 Can Cream of Mushroom Soup Salt to taste Preheat Oven to 350°. Mix together and heat for 45 minutes. LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE Dawn Isaak 2 Cups diced cooked chicken 3 Cups shredded Colby-Monterey Jack cheese blend 1 can (4.5 oz) chopped green chilies, undrained ¾ Cup sour cream 1 package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch)

1 can (16 oz) refried beans

1 can (10 oz) enchilada sauce 4 medium green onions, sliced 1 Cup shredded lettuce 1 medium tomato, chopped

Heat oven to 350⁰F. Spray 13x9-inch (3 quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 ½ cups of the cheese, the chilies, and sour cream. Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish. (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture, and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 ½ cups of cheese. Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.


IMOGENE’S ASPARAGUS CASSEROLE Dana Risinger Imogene was a dear friend of my husband's family. She was like his second Mom. Bob, my husband, makes this recipe when he wants to remember her and feel like home. 1 Large Can Asparagus 2 Cups Cracker Crumbs ½ Cup Butter ½ lb. Cheddar Cheese - Grated 1 Cup Almonds 1 Can Cream of Mushroom Soup Grate Cheese and mix with Cracker Crumbs. Add the liquid from the Asparagus to the Mushroom Soup. Put layer of Cracker Crumbs and Cheese in a buttered 8x10 casserole dish. Then add a layer of asparagus. Before top layer, put in some almonds. Pour soup over all. Bake 30 minutes at 350⁰. Let set a few minutes before serving. HASHBROWN CASSEROLE Jennifer Ehmke 1 Bag frozen hash brown potatoes 1 Can Cream of Chicken Soup 16 oz. Sour Cream ¼ Onion finely chopped ½ Cup Margarine 8 oz. Velveeta Cheese, Cubed Mix above, bake in a 9x13 dish at 350⁰ for 30 minutes (until thoroughly warm). Top with: 2 Cups Corn Flakes ½ Cup melted margarine Return to 350⁰ oven for 10 minutes until topping is golden brown. MACARONI CASSEROLE Judy Peterson 1 ½ Cups Elbow Macaroni 3 ½ Tbsp. Butter ¾ Cup Chopped Onion ¼ Cup Chopped Green Pepper 1 lb. Ground Beef 1 tsp. Dried Basil 1 tsp. Dried Oregano 1 14-oz Can Diced Tomatoes, Drained 3 Tbsp. Flour 2 Cups Milk 2 Cups Cubed Velveeta Cheese Salt and Pepper to taste ¼ tsp. Grated Nutmeg (only a dash if Ground) Cayenne Pepper to taste Grated Parmesan Cheese Preheat oven to 350⁰. Cook macaroni until barely tender. Do not overcook because the dish will bake later in the oven. Drain and run under cold water. In a skillet, heat 1 ½ Tbsp. butter and add onion, green pepper and meat. Cook, stirring until meat is fully cooked. Drain and return meat to skillet. Add basil, oregano and tomatoes and cook for 3 minutes. In a saucepan, heat remaining 2 Tbsp. of butter and stir in flour using a wire whisk. Add milk and cheese, stirring until it comes to a boil and cheese melts. Add salt and pepper to taste, nutmeg and cayenne pepper. In a 7 X 10 baking dish spoon in macaroni. Top with meat mixture and pour cheese over all. Sprinkle with parmesan cheese and bake 30 minutes or until hot and bubbling throughout. Makes 4 – 6 servings.


ASPARAGUS CASSEROLE Kathi Blythe 3 lbs. Asparagus 6 Tbsp. Butter 1 Small Onion (Sliced Thick) 6 Tbsp. Flour 2 Cups Chicken Broth 1 Cup ½ & ½ Cream 1 tsp. Salt 1 ½ Cups Sharp Cheddar Cheese Pepper to taste Nutmeg to taste Cook asparagus until tender but firm. Rinse in Cold Water to stop cooking process. Arrange in 9 X 11 Pyrex dish. Melt butter. Sauté onions on low heat until soft. Discard onion. Stir flour into butter and cook on low heat, 1 – 2 minutes. Remove from heat. Add chicken broth and ½ & ½ cream. Return to heat and whisk until sauce comes to a boil and becomes thick. Season with salt, pepper and a little nutmeg. Pour over asparagus, cover with aluminum foil and bake in oven at 400˚ for 15 minutes. Let stand 10 minutes before serving. SPICY CORNBREAD & SAUSAGE CASSEROLE Michael Boysen I found this website a while back (can't remember which one) where this guy was calling any sweet cornbread corn cake. I thought that was hilarious because I grew up on the hardcore stuff, but preferred the sweeter variety. Anyway, this recipe, as you'll see, has some things that make it sweet and some things that make it hot. It just doesn't taste like the harsh corn bread I grew up on. 2 lbs. of Hot Sausage 2 Cups of Corn Meal Mix 1-1/2 Cups Milk 1 Egg beaten 3 Tbsp. of vegetable oil (optional) 3-4 fresh Jalapenos (chopped) 2 Cups of grated cheddar cheese 2 cans of cream corn 1 extremely large cast iron skillet - no substitutes 1 charcoal type grill Preparation: Get your grill or cooker going at about 350° F. Brown the sausage in your cast iron skillet. When it's finished, place it in another container until you need it. Mix the corn meal, the milk, the egg and the oil. The oil is optional because I rely on the grease from the sausage which is still in the pan! Next, mix in the cream corn blend well. Now it's time to add half of the mixture to the cast iron pan. I usually sprinkle some more corn meal in the pan to help keep things from sticking. Spread the cooked sausage on top of this layer. Then add the cheese and the jalapenos. Next, add the rest of the corn bread mixture on top. Cook in (cover down) the grill for 45 minutes. TEX-MEX CASSEROLE Rick Glessman 1 lb. ground beef 1 pkg. macaroni and cheese 1 can corn, drained 1 small can of tomato paste 1 onion (optional) Chop onion (if desired). Brown ground beef (and onion if desired) and drain. Prepare macaroni and cheese Mix everything together in a big bowl. This sounds simple (and it is), but the combination of the elements gives a good flavor and kids seem to especially enjoy it.


PHILLY STEAK SANDWICHES Heidi Ward 1 Tbsp. extra virgin olive oil 2 large yellow onions, sliced very thin Coarse salt and pepper or steak seasoning blend 2 tsp. extra virgin olive oil 1 ½ lbs. lean beef tenderloin or sirloin, ask the butcher to slice the meat very thin

1 tsp. garlic salt

Freshly ground black pepper 8 slices provolone cheese, from the deli counter 4 soft Italian sandwich hoagie rolls (6-8 inches long), split lengthwise Heat a medium saucepan over medium-high heat. Add 1 Tbsp. EVOO, one turn of the pan. Add onions and season with salt and pepper or steak season blend. Cook onions, stirring occasionally, for 10 minutes or until onions are soft and caramel in color. Heat a heavy griddle pan over medium-high to high heat. Wipe griddle with a drizzle of EVOO using a paper towel. Sear and cook thinly sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in two batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, and just before you remove them from the heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with two slices of provolone cheese. Pile one quarter of your meat and onions onto the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. PIZZA BURGERS Nancy Hanson 1 lb. Hamburger 1 lb. Jimmy Dean Pork Sausage (hot flavor) 1 Can Pizza Sauce 1 Small Onion 1 ½ Tbsp. Oregano (if desired) Salt/Pepper Mozzarella Cheese slices Brown Hamburger, Pork Sausage, Onion, Oregano, Salt/Pepper, drain grease Add 1 can pizza sauce Simmer for 15 minutes Put mixture on ½ of a Hamburger Bun, top with mozzarella cheese slice Brown in Broiler until cheese is melted. GAZPACHO Becky Keene 6 very ripe tomatoes, peeled & chopped (about 3 cups) 1 med. cucumber peeled/seeded/chopped (1 cup) 1 small onion, finely chopped (1/2 cup) 1 small green pepper, finely chopped (1/2 cup) 1 small clove garlic, minced 1-1/2 Cups tomato juice 1/4 Cup olive oil 2 tsp. vinegar 1 tsp. salt 1/8 tsp. pepper few drops of Tabasco Mix all ingredients. Refrigerate for at least an hour (a day is better). Hint: to loosen tomato skins: insert fork and plunge into boiling water for a few seconds. Serves 6-8 as main dish, more as side.


SUNNY’S SPICY SOUTHWEST TURKEY CHILI Nate Sundberg 10 oz. can tomato paste 2-3 28 oz. cans diced tomatoes w/chili peppers or garlic 2 small cans green chilies 1 large white or yellow onion 1 each green/red/yellow bell peppers Sliced Portobello mushrooms 2 cans of whole kernel corn 2 lbs. ground turkey (healthy option!) ½ Cup Burgundy wine (optional) or to taste 2 packets of hot packaged chili powder 1 can of kidney beans 2 cans of Chili beans w/peppers ½ – ¾ Cup brown sugar 1 can chicken broth Cumin to taste I start by cooking the turkey over medium heat w/ just a little olive oil. Spice meat to taste with assorted seasonings & spices (including Worcestershire sauce/garlic, red cayenne pepper, salt/pepper, onion powder) – use red cayenne to taste) – I prefer a little heat with mine. Soften onions in a separate pan w/ olive oil – as they take the longest – then add bell peppers and mushrooms. Add diced tomatoes and paste to turkey and mix until smooth. Add the veggies to the mix and simmer for as long as you like – I do a couple hours. Add the corn just before ready to eat. SPICY CHICKEN SOUP Melissa Garcia 2 quarts water 8 skinless, boneless chicken breast halves 1/2 tsp. salt 1 tsp. ground black pepper 1 tsp. garlic powder 2 Tbsp. dried parsley 1 Tbsp. onion powder 5 cubes chicken bouillon 3 Tbsp. olive oil 1 onion, chopped 3 cloves garlic, chopped 1 (16 ounce) jar chunky salsa 2 (14.5 ounce) cans peeled and diced tomatoes 1 (14.5 ounce) can whole peeled tomatoes 1 (10.75 ounce) can condensed tomato soup 3 Tbsp. chili powder 1 (15 ounce) can whole kernel corn, drained 2 (16 ounce) cans chili beans, undrained 1 (8 ounce) container sour cream In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes. The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy! CHICKEN AND PASTA SOUP Tina Renner 1 2 ½ lb. chicken, cut up 1 46-oz. can Chicken Broth 1 16-oz. can green beans 1 6-oz. can Tomato Paste 1 Cup small shell macaroni, uncooked 1 tsp. basil leaves In large saucepan, over medium-high heat, cook chicken and chicken broth to boil. Cover; simmer 30 minutes or until chicken is tender. Remove chicken; cool slightly. Add remaining ingredients to broth. Heat to boil. Cover; simmer 20 minutes or until macaroni is done. Meanwhile, remove skin and bones from chicken; cut into bite size pieces. Add to soup. Cook 5 minutes. Makes 6 servings.


HEARTY CHEDDAR CHOWDER Laurin Search 3 Cups water 3 chicken bouillon cubes 4 medium potatoes, peeled and diced 1 medium onion, sliced 1 Cup thinly sliced carrots 1/2 Cup diced green pepper 1/3 Cup butter or margarine 1/3 Cup all-purpose flour 1 ¾ Cups milk 1 ¾ Cup heavy cream 4 Cups (one-pound) shredded sharp cheddar cheese 1 (2 oz.) jar diced pimiento, drained 1/4 tsp. hot sauce (to taste) Combine water and bouillon cubes in a Dutch oven, bring to a boil. Add veggies: cover and simmer 12 min. or until veggies tender. Melt butter in a heavy saucepan: blend in flour and cook 1 min. Gradually add milk; cook over medium heat until thickened, stirring constantly. Add cheese, stirring until melted. Stir cheese sauce, pimento and hot sauce into veggie mixture. Cook over low heat until thoroughly heated (do not boil) Makes 8 to 10 servings. NOTE: The more cheeses the more flavor! Add wine, stout beer and more veggies if you wish! SAUSAGE STEW Dori Fitch 4 Tbsp. Olive oil 2 lbs. Hot Italian sausage 2 Cups onion slices 2 Cups green peppers, cut in bite size pieces 2 Cups red peppers, cut in bite size pieces 4 garlic cloves, crushed 12 oz. Beer 2 Cups diced red tomatoes. (I use canned petite diced.) 2 Cups tomato sauce 2 jalapeno peppers, diced, or ½ can diced 4 Cups red kidney beans, drained Cook sausage according to package directions. Cool and cut into bite size pieces. Sauté onion slices, green & red peppers and garlic in olive oil. Add cooked sausage, beer, crushed tomatoes, tomato sauce, jalapeno peppers and kidney beans. Heat and serve. MEXICAN CHILI-CORN CHOWDER Kathi Blythe 2 cans Swanson Chicken Breast ½ Cup Chopped Onion 3 Cloves Minced Garlic 3 Tbsp. Butter 2 Knorr Chicken Bouillon Cubes 1 Cup Hot Water ½ tsp. Ground Cumin 2 Cups Half & Half 2 Cups Shredded Monterey Jack Cheese 1 can Cream Corn 1 can Sweet Kernel Corn 1 can Ortega Chopped Green Chilies (Do not drain) 1 tsp. Chile Powder 1 can Herdez Salsa Casera Sliced Mushrooms (Optional) In large soup pot simmer onion & garlic in butter until soft. Dissolve bouillon in hot water and add to soup pot. Add cumin and bring to boil. Reduce heat, cover and simmer for 5 minutes. Add Half & Half, cheese, corns, green chilies, chili powder, Salsa Casara and stir. Add chicken and mushrooms and stir. Simmer until the chicken and mushrooms are hot. ** IMPORTANT NOTE** The cheese will tend to settle on the bottom of the pot so remember to stir often during the simmer period. Serves 6-8.


GUMBO Dori Fitch 1 ½ Cup oil 1chicken, cut up or boned 2 ½ lbs. andouille sausage 1 ½ Cup flour Trinity: next 3 items 6 Cups chopped onions 3 Cups chopped celery 3 Cups chopped green pepper 1 ½ Tbsp. chopped garlic 12 Cups stock or flavored water, 3-4 large cans Joe’s Stuff seasoning to taste or any all purpose seasoning

File’*

3 Cups chopped green onions Cooked rice, if desired Season and brown chicken in oil (lard, bacon drippings) over medium high heat. Add sausage to put and sauté with chicken. Remove both from pot. Make a roux with equal parts of oil (must be free of food particles to avoid burning) and flour to desired color. Add onions, celery, and green pepper, and later garlic to roux, and stir continuously until vegetables reach desired tenderness. Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to a boil. Reduce to a simmer and cook for an hour or more. Season to taste. Approximately 10 minutes before serving, add green onions. Gumbo may or may not be served over rice. Adding sherry at the table is also an option. File’ may be placed on the table for individuals to add to their gumbo if they wish. ¼ to ½ tsp. per serving is recommended. *File’ is a fine green powder that is young dried and ground sassafras leaves, used in gumbo for flavor and thickening. The work File’ means to twist or make threads. CHICKEN ENCHILADA SOUP Heidi Ward 1 large onion – diced and sautéed until clear 1 28-oz. can la Victoria Green Chile Enchilada Sauce – Mild 2 cans Ro-Tel Milder Tomatoes 2 4-oz cans Ortega diced green chilies 2 cans cream of chicken soup (do not add water) 2 cans cream of mushroom soup (do not add water) 1 can chicken broth 1 can black beans – rinsed and drained 1 bag of frozen super sweet C & W corn 4 large chicken breasts – baked and shredded – save the

juice to add to the soup Combine all ingredients, add water till you have it as thick as you like it, bring to a high simmer, but not a boil, stirring frequently. Server with: Thinly sliced scallions, sliced olives, finely diced tomatoes, diced avocado, shredded sharp cheddar cheese, sour cream and tortilla chips. MEXICAN ALBONDIGUS (MEAT BALL) SOUP Donna Martinez 2 lbs. Ground Beef seasoned to your liking with garlic, salt & pepper Make up meat balls and fry in small amount of oil. 1 small Onion diced & fried in light oil. (Set Aside) Mix together: 1 Qt. Stewed Tomatoes 2 tsp. Oregano ¼ - ½ Cup Chopped Cilantro 4 Cloves Garlic Diced or Garlic Power to taste 10 oz. “Rotel” brand Tomatoes w/Green Chili 7 oz. can Herdez Salsa Casara Add fried diced onions, salt & pepper to taste, let simmer


RONNA’S POLISH SAUSAGE SOUP Dori Fitch 2-3 lbs. polish sausage sliced 3 Tbsp. olive oil 1 onion, chopped 1 Cup sliced carrots 1 28-oz. Can of whole tomatoes 1 Cup chopped celery 3 potatoes, peeled and cubed 7-8 Cups rich beef stock 1 clove garlic, minced 1 tsp. brown sugar grated pepper 1 Cup egg noodles, cooked 3 Cups shredded cabbage 1 Tbsp. Grated parmesan cheese per serving Kielbasa is usually pre-cooked; if not, parboil before slicing. (Trader Joe’s carries turkey kielbasa, which is good too) In a large soup pot, brown the sausage and chopped onions in the olive oil; drain off fat. Add all ingredients except cooked egg noodles, cabbage and parmesan cheese. Bring to a boil; lower heat, cover and simmer 1-2 hours. Add cooked egg noodles and cabbage and cook an additional 15-20 minutes. Serve with parmesan cheese. This should make 4-6 servings. I usually double this recipe. TORTILLA SOUP Melissa Garcia 4 to 5 lb. whole roasting chicken 2 Tbsp. melted butter 16 Cups water (1 gallon) 1 medium Spanish onion, diced (2 Cups) 1 medium red bell pepper, diced (1 Cup) 2 medium carrots, diced (1 Cup) 2 Anaheim peppers, diced (3/4 Cup) 2 cloves garlic, minced Juice of 2 large limes (3 Tbsp.) 1 Tbsp. salt 1 tsp. chili powder 1 tsp. cayenne pepper 2 Tbsp. minced fresh cilantro Rub chicken with melted butter and sprinkle with salt and pepper. Place chicken on a rack in roasting pan with breast side up. Roast chicken until temperature in center of breast is 160⁰. 60 – 90 minutes. Remove from oven and cool, keep about 1 Tbsp. of the drippings in roasting pan. When the chicken is cool enough to handle, remove the meat from the bone. Discard skin but keep all the bones. Add the bones to the water in a large stock pot. Bring to a boil and reduce heat. Simmer for 30 minutes. Remove a Tbsp. of the fat from the chicken drippings into a skillet over medium heat. Sauté onion, peppers, carrot and garlic for 10 minutes. After bones have simmered for 30 minutes, remove chicken bones from the water, and add the sautéed veggies, chicken meat, lime juice, salt, chili powder and cayenne powder. Simmer soup for 1 hour, adding the cilantro to the pot 30 minutes in. Serve hot with tortilla chips, cheese, avocado, green onions, etc.


HOLIDAY TORTELLINI SOUP Dori Fitch 2 Tbsp. olive oil 2 oz. pancetta or bacon, finely diced 1 medium onion, finely chopped 3 garlic cloves, minced 1 can (49 ½ oz.) chicken broth 2 tsp. Italian seasoning 1 pkg. (9 oz.) refrigerated cheese tortellini 1 can (28 oz.) crushed tomatoes in puree 8 oz. Fresh spinach, rinsed and chopped Salt and pepper to taste 1 Cup freshly shredded Parmesan cheese Heat the oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add onion; cook 304 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes. Meanwhile, cook tortellini according to package directions, drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with Parmesan cheese. Makes 8 servings. (2 1/2 quarts)


Side Dishes Page 31

SIDE DISHES

Page 32 Side Dishes

GARLIC PARMESAN BAKED POTATO Melissa Garcia Potatoes Olive Oil Kosher Salt Garlic Powder Parmesan Cheese Set oven to 450 ⁰. Pierce potato a few times on each side Rub with Olive Oil Sprinkle lightly with Kosher Salt Sprinkle lightly with Garlic Powder Place potatoes directly on oven rack. (I like to place a sheet of aluminum foil on the rack below to catch any oil that may drip) Bake for 45 min. Sprinkle with Parmesan Cheese and bake for additional 15 min. Top with your favorite Baked Potato toppings. PEPPERONATA Becky Keene 6 bell peppers, all colors 1/4 Cup olive oil, extra virgin 2 Cups thinly sliced onion 1 clove garlic, minced 1 bay leaf 1 lb. plum tomatoes, peeled, seeded & chopped 3/4 tsp. salt 1/8 tsp. pepper 1/4 Cup red wine vinegar (or some red wine and some white vinegar)

1 Tbsp. minced fresh basil

Halve peppers, core and clean. Cut lengthwise in 1/2 inch strips. Heat oil in very large skillet and gently sauté' the onion until golden and translucent (about 5 minutes). Add garlic and bay leaf and continue to sauté' another 3 minutes. Add peppers and sauté' another 5 minutes, stirring frequently. Stir in tomatoes, salt and pepper. Cook until juice from the tomatoes has evaporated, about 15 minutes. Remove bay leaf and stir in wine vinegar and basil Marinate at room temperature at least 30 minutes. Serve reheated or room temperature. Serves 6-8. TWICE BAKED POTATOES Sally Brown 6 servings mashed potatoes (omit butter) 4 oz. whipped cream cheese 1 egg (beaten) 2 Tbsp. thinly sliced green onion 1 Tbsp. fresh parsley Mix ingredients together and pour into a well greased baking dish. Dot the top with butter and sprinkle with paprika. Bake at 400⁰ F for 30 minutes with no lid.

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WINTER HERB GARDEN SCALLOPED POTATOES Laurin Search 6 small potatoes 2 Tbsp. butter or margarine 1/4 Cup chopped purple onion 3 Tbsp. chopped dried tomato 2 garlic cloves, minced 2 Tbsp. all-purpose flour 2 Cups whipping cream 1/2 Cup milk 1/2 (8-oz) pkg. cream cheese, softened 2 Tbsp. chopped fresh chives 2 Tbsp. chopped fresh parsley 1 tsp. chopped fresh rosemary 1 tsp. salt 1/4 tsp. pepper 1/2 Cup grated Asiago cheese 1/2 Cup shredded Parmesan cheese Peel potatoes and cut into 1/8-inch thick slices. Set aside. Melt butter in large skillet over medium heat. Add onion, tomato, and garlic; saute until tender. Add flour, stirring until blended. Gradually add whipping cream, milk, and cream cheese, stirring until smooth. Stir in chives and next 4 ingredients; cook, stirring constantly, 3 minutes. Combine potato and cream sauce in a lightly greased 11x7-inch baking dish. Bake, covered, at 375 ⁰ for 1 hour. Sprinkle with Asiago and Parmesan cheeses; bake, uncovered, 15 more minutes or until potato is tender. **Yield: 6 to 8 servings POTATO GRATIN WITH BACON AND CARAMELIZED ONIONS Dori Fitch 1 large head of garlic ¼ Cup unsalted butter 3 medium onions, halved lengthwise, then cut lengthwise into ¼ in. thick slices. 2 Tbsp. fresh thyme, divided use ½ lb. Thick-cut bacon, sliced crosswise into ¼ in. strips. 1 Cup heavy whipping cream 2 Cups chicken broth 3 lbs. Yukon Gold potatoes, peeled and sliced 1/8 in. thick 1 tsp. coarse kosher salt, divided use

1. Preheat oven to 400 °. Cut off ½ inch from head of garlic. Wrap garlic in foil and roast until soft, about 45 minutes. Cool. Squeeze garlic cloves into small bowl; mash with fork. Cover and reserve. Increase over temperature to 450°. Butter a 12x9 in. oval dish; set aside.

2. Melt butter in heavy large skillet over medium-high heat. Add half of onions and 1 tbsp. thyme and cook until slightly softened, stirring frequently, about 6 min. to wilt. Add remaining onions and sauté until very soft. About 15 minutes. Reduce heat to medium-low and cook until deep golden brown, stirring frequently, about 20 min. longer. Set aside.

3. Sauté bacon in heavy medium saucepan over medium heat until bacon is beginning to crisp around edges, about 4 minutes. Pour off drippings from pan. Add cream, broth roasted garlic and t tsp. thyme. Add sliced potatoes and bring to a simmer; cook until potatoes are just tender and still hold their shape. 10 to 15 minutes. Season to taste with salt and pepper.

4. Transfer half the potatoes to the prepared dish. Top with caramelized onions and then the remaining potatoes. Sprinkle with remaining 1 tsp. thyme. Bake for 15 minutes; lower heat to 325° and continue baking until top is brown and sauce thickens, about 20 minutes longer . Let stand 10 minutes before service.

Serves 8

Page 34 Side Dishes

SWISS VEGETABLE MEDLEY Kathi Blythe 1 Bag frozen Broccoli, Carrots and Cauliflower (combination thawed and drained)

1 Can cream of mushroom soup

1 Cup shredded Swiss Cheese or more 1/3 Cup Sour Cream ¼ tsp. Black Pepper 1 Jar (4 oz) Chopped Pimento (drained) 1 Can French Fried Onions Combine vegetables, soup, ½ cup cheese, sour cream, pepper and pimento and ½ of the fried onions. Pour into a 1 quart casserole dish. Bake, covered at 350⁰ for 30 minutes. Top with remaining cheese and onions. Bake uncovered an additional 5 minutes. PROSICUTTO WRAPPED ASPARAGUS Melissa Garcia ½ lb. prosciutto, sliced ½ Cup cream cheese, softened 12 spears fresh asparagus, trimmed Preheat oven to 450⁰ F Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until asparagus is tender. CHEESE POTATOES AU GRATIN Donna Martinez 6-9 Potatoes cooked in skin and grated or use frozen hash browns

1/3 Cup chopped green onions

1 ½ Cup grated cheddar cheese ¼ Cup butter 1 Cup Cream of Chicken soup 2 Cups sour cream Crushed Cornflakes Salt & Pepper to taste Preheat oven to 350⁰ and butter a 13 x 9 inch baking dish Place peeled and grated or defrosted hash browns in large bowl. Add onion and cheese and mix well. Place soup and butter in saucepan and heat until butter is melted. Remove from heat and stir in sour cream. Pour over potatoes and mix together. Cover with thin layer of cornflake crumbs. Bake 45 minutes. Serves: 6 SPINACH PIE Ruth Menter 2 boxes of frozen chop spinach - thawed 1 onion (sauteed) 1 egg 10-oz cubed Swiss cheese Melt 1 Tbsp. butter and mix with 1 Tbsp. flour Mix all together and pour in prepared pie crust. For the pie topping, either take another pie crust - cut into strips and do a lattice pattern on top OR simply brown bread crumbs in pan with tiny bit of butter and sprinkle across top. Bake at 350⁰ until done - about 45 minutes.

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LOADED BAKED POTATO SALAD Melissa Garcia 1 pkg. dry form crab boil (recommended: Zatarain's) 3 lb. red potatoes 1 lb. thick-cut bacon, diced 1 Cup diced red onion 1 Tbsp. minced garlic 1/4 lb. butter, at room temperature 1/4 lb. finely shredded Cheddar 1 green onion, chopped 1/2 tsp. cayenne pepper 1/2 tsp. paprika Salt and pepper 3/4 Cup sour cream Fill a 6-quart pot 2/3 full of water; add the crab boil and mix until blended. Cut the potatoes in half and slice into 3/8-inch thick pieces. (This can be done ahead of time; cover the potatoes with ice water until ready to cook.) Add the potatoes to the pot. Bring water to a boil and cook the potatoes until fork-tender. While the potatoes are cooking: in a medium sauté pan on medium heat, cook bacon until crispy; remove and drain on a paper towel. Add red onion to bacon grease; cook until caramelized. Just before onions are done, add garlic and cook until lightly brown. In a bowl, place butter, 1/2 the cheese, 1/2 the bacon bits, 1/2 the green onions, the cooked red onions and garlic, cayenne, paprika, salt, pepper, and sour cream; mix together thoroughly. Strain potatoes and add to bowl; let stand for a few minutes or until cheese starts to melt. Fold ingredients together, trying not to break up the potatoes excessively. Top with remaining cheese, bacon, and green onions. Check seasonings and adjust to taste. LUKSHEN KUGEL (“Lukshen” means noodles in Yiddish) Ruth Menter

1 lb. fine egg noodles 1 Tbsp. canola oil 1 Cup minced almonds ¾ tsp. cinnamon ¾ Cup minced prunes ¾ Cup minced dried apricots 2 Tbsp. fresh lemon juice 2 Tbsp. honey or brown sugar 4 eggs (OK to delete up to 2 yolks) 1 tsp. salt 1 20-oz can crushed pineapple (packed in unsweetened juice)

Extra cinnamon for the top

Preheat oven to 375⁰. Lightly oil a 9 x 13 baking pan. Put up a large pot of water to boil. When it boils, add the noodles and cook until they are about 2/3 done (softened but al dente). Drain and transfer in a bowl. Meanwhile heat 1 Tbsp. oil in a medium sized pan. Add ¾ cup of the almonds and the ¾ tsp cinnamon and sauté over medium–low heat for several minutes, stirring frequently, until the almonds are nicely toasted. Stir in the dried fruit, lemon juice and honey or sugar, and cook just a minute or two more. Add this to the bowlful of noodles and mix well. Beat the eggs in a small separate bowl. Stir these into the mixture, along with the salt and the entire can of pineapple, liquid included. Spread into the prepared pan. Sprinkle the top with the remaining ¼ Cup almonds and a little cinnamon. Bake, uncovered for 20 minutes. Serve hot, warm or room temperature.

Page 36 Side Dishes

MEXICAN RICE WITH CORN Donna Martinez 2 Cups Water 1 ½ Cups Long Grain Rice 1 ½ Cups Shredded Cheddar Cheese 1 ½ Cups Shredded Monterey Jack Cheese 1 ½ Cup Herdez Salsa Casera 1 ¼ Cups Frozen Whole Kernel Corn, Thawed 1 Cup Sour Cream Place water and rice in a large pan. Cover and bring to boil. Reduce heat and simmer 20 minutes. (Do not lift cover!) Remove rice from heat and let stand covered for 10 minutes. Cool rice. In medium sauce pan or mixing bowl, stir together 1 Cup Cheddar, 1 Cup Jack, 1 Cup Salsa, 1 Cup Corn, Sour Cream and Rice. Turn into 13 X 9 or 2 qt. baking dish. Spoon remaining cheeses, salsa and corn over the top. Bake uncovered at 350⁰ for 25 – 30 min. or until heated through. Makes 6 servings. POTATOES WITH GARLIC LEMON DRESSING Melissa Garcia 3 lb. very small red potatoes 5 large garlic cloves, peeled 1 Tbsp. plus 1 tsp. fresh lemon juice or to taste 4 Tbsp. olive oil 3 Tbsp. chopped fresh parsley leaves, or to taste Peel a wide strip from around the middle of each potato. In a pot combine potatoes and garlic with enough salted water to cover by 2 inches and boil until potatoes are just tender, about 15 minutes. Drain mixture. Transfer potatoes to a bowl and transfer garlic to a blender. Add to blender lemon juice, oil, and salt and pepper to taste and purée dressing. In the bowl toss potatoes with dressing and parsley. Potatoes may be prepared 4 hours ahead and kept covered. Serve potatoes warm or at room temperature. WILD RICE WITH MUSHROOMS Debbie Long 1 Cup wild rice 3 Cups water 1 Tbsp. low-sodium soy sauce 1/4 Cup minced scallions 1 medium yellow onion, chopped 2 stalks celery, chopped 1/4 Cup water <1/2 cup water> 1/2 lb. white button mushrooms, sliced 8 fresh shiitake mushrooms <6 huge ones, discard the stems>

2/3 Cup chopped oyster mushrooms

1/4 Cup trimmed enoki mushrooms 12 snow peas, quartered 1/2 red bell pepper, diced 2 Tbsp. low-sodium soy sauce 1/2 tsp. dried sage 1/4 tsp. poultry seasoning Freshly ground black pepper to taste Place rice, water, soy sauce, and scallions in a saucepan with a tight-fitting lid. Bring to a boil, reduce heat, cover and cook over medium heat until liquid has evaporated and rice is tender, about 1 hour. Set aside. Place onion, celery and water in a large pan. Cook and stir for several minutes, until vegetables soften slightly. Add button, shiitake and oyster mushrooms. Cook, stirring occasionally, for 10 minutes. Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and seasonings. Cook over low heat for another 15 minutes. Serves 4

Side Dishes Page 37

AU GRATIN POTATOES Judy Peterson 8 – 10 medium potatoes, not peeled 2 Cups grated Colby-jack cheese Onion salt Salt Pepper 1 1/2 Cups heavy cream Preheat oven to 350° In a large kettle, cook potatoes in enough water to cover until almost tender. Cool, remove skins and grate the potatoes. Grease 9 X 13 pan and line bottom of pan with 1/3 of grated potatoes. Sprinkle with 1/3 of cheese and season with onion salt, salt and pepper. Repeat layering two more times, seasoning each layer. Pour cream over top. Bake, uncovered, for 45 to 50 minutes until golden brown. Makes about 10 servings. COCONUT RICE Debbie Long 1 Cup jasmine rice 1 Cup coconut milk 7 oz. water In a medium pan heat and bring to boil water, coconut milk and rice to a gentle boil while stirring. Reduce heat to low. Cover the pot and let simmer for 15 minutes. Turn the burner off and allow the rice to steam in the pot for an additional 10 minutes. Do not open the lid until steaming complete.

Page 38 Side Dishes

Main Courses and Entrees Page 39

MAIN COURSES AND ENTREES

Page 40 Main Courses and Entrees

INDIA CHICKEN OR TURKEY CURRY Jenny Gott 2 cloves of garlic ½ Cup finely chopped celery ¼ Cup butter 1/3 Cup all purpose flour 2 Tbsp. curry powder 2 Cup Chicken broth 1 Cup tomato juice 1 tsp. Worcestershire sauce 3 Cup cooked and cubed chicken or turkey (1 lb) Fresh ground black pepper Hot cooked rice Condiments of choice (such as chutney, golden raisins,

chopped peanuts) In medium saucepan cook the garlic and celery in butter until tender. Stir in flour and curry powder. Add chicken broth, tomato juice and Worcestershire sauce. Cook and stir over medium heat until thickened and bubbly. Season to taste with pepper. Stir in chicken or turkey, heat through. Serve hot over cooked rice. Pass condiments of choice. Serves 6. CHICKEN TETRAZINI Mary Jo Geary Preheat oven to 400⁰. 2 Cups chicken, cooked and cubed 1 lb. spaghetti, cooked and drained ½ Cup grated Parmesan Cheese Mushrooms, fresh or canned (optional) White sauce, see below White Sauce: 3/8 Cup butter 3/8 Cup flour 1 Cup milk 2 Cups chicken broth Salt and pepper, to taste To make white sauce: Melt butter over low heat. Slowly stir in flour. Slowly add milk and chicken broth. Add salt and pepper to taste. Bring white sauce to a boil until slightly thickened. Remove from heat. Mix chicken, spaghetti, mushrooms, and white sauce in a casserole dish. Top with Parmesan cheese; cover. Bake 30 minutes or until heated through, uncover the last 10 minutes. SWEDISH MEATBALLS Jennifer Ehmke 1 lb. Ground Beef ½ Cup Minute Rice 1 Cup Bread Crumbs Small Onion Salt and Pepper to taste 1 tsp. Garlic Salt 2 Cans Golden Mushroom Soup 1 Can water Combine all ingredients in bowl except soup and water. Mix and press into balls. Heat two cans of soup and 1 can of water in large saucepan. Add meatballs and simmer for 20 minutes.


DUKE’S (OF KAUAI) MACADAMIA CRUSTED FISH Debbie Long White fish such as halibut, sea bass, ono, opah or monchong

Parmesan cheese

Panko (Japanese) bread crumbs Chopped macadamia nuts Basil Garlic Salt and Pepper 2 egg whites blended with 1 Tbsp. water Olive oil Blend parmesan cheese, panko bread crumbs, basil, garlic, salt and pepper. Dip fish into egg white mixture then dip into dry mixture. Sprinkle with macadamia nuts. Bake at 350 ⁰ for 15 to 20 minutes until cooked through. Pour a spoon or two of the Lemon Caper Butter Sauce into each serving plate and add the baked fish and serve. Note: Fish should not be transparent in the middle and should be flaky. LEMON CAPER BUTTER SAUCE Debbie Long This lemon caper butter sauce recipe is one of the simplest seafood sauces there is; it's also one of the most delicious! This lemon caper butter sauce is usually served with seafood, but it's also delicious with chicken, veal, or grilled vegetables. Makes About ¾ Cup of Lemon Caper Butter Sauce. 1 Tbsp. who capers, drained ½ Tbsp. capers, roughly chopped ½ Cup fresh lemon juice ¼ Cup water ½ Cup (1 stick) cold unsalted butter cut in ¼-inch pieces 1 Tbsp. chopped parsley Salt to taste Add the whole and chopped capers, along with the water and lemon juice into a small saucepan. Bring to a boil over medium heat, and reduce by half. Turn the heat down as low as possible. Add a few pieces of the cold butter and whisk vigorously, until the butter blends into the sauce. Add a few more pieces of butter, and repeat. When half the butter has been whisked into the sauce, turn off the heat, and whisk in the rest. Add parsley, and season with salt to taste. Serve immediately. PENNE A LA CARBONARA Heidi Ward 1 lb. pancetta, diced into 1-inch cubes Sea salt and freshly ground black pepper 6 eggs, at room temperature 1/2 Cup heavy cream, at room temperature 1 1/4 Cup freshly grated Parmesan 1 lb. dried penne 4 Tbsp. chopped fresh parsley leaves Heat a large sauté pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat. In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 Tbsp. for garnish. In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.


HAMBURGER HOT DISH Nancy Hanson 1 ½ lbs. Hamburger 1 Diced Onion 1 ½ Cup Diced Potatoes 1 Cup raw carrots – cut into bite size pieces ¾ Cup Diced Celery 1 Can Tomato Soup 1 Soup Can Water 1 Can Cream of Mushroom Soup Brown the Hamburger with the Onion, adding salt and pepper to taste, drain grease. Mix Tomato Soup with water in baking dish Add hamburger/onion, carrots, potatoes and celery and mix/stir Bake covered 350⁰ about 2 hours or until carrots are done. Pour can of Cream of Mushroom soup on top and mix. Bake uncovered 10-15 minutes. STEAK, BACON AND SPINACH PINWHEELS Melissa Garcia 1 1/2 lbs. beef boneless sirloin steak 8 bacon strips, cooked and drained 1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry 1/4 Cup grated Parmesan cheese 1/2 tsp. salt 1/8 tsp. cayenne pepper Make diagonal cuts in steak at 1-in. intervals to within 1/2 in. of bottom of meat. Repeat cuts in opposite direction. Pound to 1/2 inch thickness. Place bacon down the center of the meat. In a bowl, combine the spinach, Parmesan cheese, salt and cayenne; spoon over bacon. Roll up and secure with toothpicks. Cut into six slices. Grill, uncovered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness. Discard toothpicks and serve. BABY BACK RIBS Donna Martinez SAUCE: ½ Cup Catsup ¼ Cup Soy Sauce 1/8 Cup Worcestershire Sauce 1 tsp. Chile Powder ½ Tbsp. Garlic Salt (not powder) ½ Tbsp. Ground Pepper 1 tsp. Sweet Basil (Dried) 1 tsp. Tarragon (Dried) ½ Cup Brown Sugar 1 Tbsp. Dried Mustard Baby back ribs – Quantity up to you Garlic Powder Grill Mates Montreal Spicy Steak Seasoning Boil Ribs for about ½ hour with lots of garlic powder added to the water. Drain and place ribs in a long pan, meaty side up. Sprinkle with Grill Mates Montreal Spicy Steak Seasoning. Pre-heat oven to 450⁰. Roast for 30 Min. Brush with sauce and bake for 30 min. at 350 ⁰. Brush with more sauce or put sauce on table.


SPAGHETTI CARBONARA Greg Went ½” Olive oil in frying pan 2 cloves minced garlic 1 chopped onion 12 Slices of your favorite bacon (I use Hormel Black Label Maple) 4 eggs 2 pkgs. of spaghetti (or sized to your family – I use about 1 to 1-1.5) 2 Cups grated parmesan cheese In deep frying pan (you will be adding all the spaghetti to this at the end), combine olive oil, garlic (I use a garlic press), onion & bacon (I pre-cook my bacon the way I would normally make it for breakfast first). Simmer about ½ hour. DO NOT LET OIL BOIL! In a bowl, beat the 4 eggs with lots of salt and fresh ground black pepper. Cook Spaghetti, al dente, drain and immediately add the egg mixture to pasta (eggs will be cooked by the heat of the pasta). Mix the eggs and pasta well. Pour pasta into your frying pan mixture and stir well. Add parmesan cheese and enjoy!! This will make a lot so adjust to your family size. SPICY SHRIMP Melissa Garcia 1 large clove garlic 1 Tbsp. coarse salt 1/2 tsp. cayenne pepper 1 tsp. paprika 2 Tbsp. olive oil 2 tsp. lemon juice 2 lb. large shrimp, peeled and deveined 8 wedges lemon, for garnish Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve. CHICKEN PARMESAN Jennifer Ehmke 2-15 oz. cans Tomato Sauce 1 tsp. dried Oregano 1 Tbsp. Melted Butter 1 tsp. Dried Whole Basil 1 Tbsp. Worcestershire ¼ tsp. Garlic Powder ½ tsp. Pepper 2 Eggs 2 lbs. Chicken or Veal 4 Cups Bread Crumbs ½ Cup Olive Oil ¼ Cup Parmesan cheese 8 oz. pkg. Mozzarella Cheese Combine tomato sauce, butter, Worcestershire, oregano, basil and garlic powder in sauce pan. Cook on medium heat for 5 minutes. Combine eggs and pepper. Beat well. Dip chicken or veal in eggs and roll in bread crumbs. Cook in hot olive oil till brown. Place in lightly greased baking dish. Pour sauce over chicken or veal and top with parmesan cheese. Cover and Bake at 350° for 30 minutes. Uncover and top with mozzarella cheese and bake an additional 5 minutes.


SUNBURST STIR-FRY Tina Renner 1 20-oz. can of chunk pineapple in juice or syrup 2 boneless chicken breast 2 large cloves garlic, pressed 2 Tbsp. minced ginger root or 1 tsp. ground ginger 2 Tbsp. olive oil (EVOO) 2 medium carrots, sliced 1 green bell pepper, slivered 4 ounces thin spaghetti, cooked 3 green onions, chunked Sauce 1/3 Cup reserved pineapple juice 1/3 Cup soy sauce 1 Tbsp. cornstarch 1 Tbsp. sesame oil Drain pineapple, reserving 1/3 cup juice for sauce. Cut chicken into chunks. In large skillet, stir-fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots, and bell pepper. Cover, steam 2 to 3 minutes until vegetables are tender crisp. Stir in spaghetti. Combine sauce ingredients, pour into skillet along with green onions. Toss until ingredients are thoroughly mixed and heated through. Makes 4 servings. AWESOME SPICY BEEF KABOBS Melissa Garcia 2 Tbsp. beef bouillon granules 2 Tbsp. water 3 cloves garlic, minced 2 tsp. cayenne pepper 1/2 tsp. salt 1 tsp. black pepper 1 1/2 lb. beef sirloin, cut into 1/2-inch cubes 10 wooden skewers, soaked in water for 1 hour 2 Tbsp. vegetable oil Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours. Preheat a grill for high heat. Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides. Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes. JAEGER SCHNITZEL Jennifer Ehmke 2 lb. boneless pork Chops Plain bread crumbs Oil for frying 3 (1- oz) pkgs. dry mushroom gravy mix 2 eggs, beaten 1 lb. fresh mushrooms, coarsely chopped Pound out pork to tenderize. Heat oil in large skillet or dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning until golden brown. Remove to warm plate. Prepare gravy mix according to package directions. Stir in mushrooms and cook with gravy. Serve gravy over pork.


CHICKEN SPAGHETTI Jennifer Ehmke 4 Chicken breasts 1 Can Cream of Chicken Soup ½ Cup Onions Salt and Pepper to taste 1 lb. Velveeta Cheese Spaghetti Preheat Oven to 350°. Boil Chicken in Dutch oven 1/3 full of water till tender. Remove chicken and add onion, salt & pepper to broth. Boil 5-10 minutes till onions are tender. Add Cream of Chicken Soup and spaghetti (guess at quantity). Boil 8 minutes. Chop chicken and add to spaghetti mixture along with cubed Velveeta. Stir till cheese is melted. Bake at 350 degrees for 30 minutes. BROCCOLI LASAGNA Tina Renner 2 10-¾ oz. cans condensed cream of broccoli soup 1 10-oz. package of frozen chopped broccoli Olive Oil (EVOO) 3 carrots, thinly sliced 1 large onion, diced ¾ pound mushrooms, sliced 12 lasagna noodles 2 8-ounce packages shredded mozzarella cheese 1 15-oz. container of ricotta cheese 2 large eggs About 2 ½ hours before serving: In 2-quart saucepan over medium low heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed. In 10-inch skillet over medium-high heat, in 1 Tbsp. of EVOO, cook carrots and onion until lightly browned. Reduce heat to low; stir in ¼ cup water. Cover and simmer 15 minutes or until vegetables are very tender; remove to bowl. In same skillet over high heat, in 3 Tbsp. of EVOO, cook mushrooms until lightly brown and all liquid has evaporated; stir in carrot mixture. While vegetables are cooking, prepare noodles as label directs; drain. In bowl, mix mozzarella, ricotta and eggs. Preheat oven to 375°. In 13” by 9” baking dish, spread 1 cup broccoli sauce. Arrange half of the noodles over sauce; top with half of cheese mixture, then all of the carrots and mushrooms and half of the remaining sauce. Top with remaining noodles, cheese mixture and the remaining sauce. Bake lasagna 45 minutes or until hot. Remove from oven; let stand 10 minutes for easier serving. SLOW COOKER CHUCK ROAST & GRAVY Donna Martinez Chuck Roast 1 Can Beer 1 Pkg. Dry Onion or Onion/Mushroom Soup Mix 1 Can Mushroom Soup Brown roast on all sides in olive oil. Put into Slow Cooker In bowl, mix together beer, dry onion soup mix, and mushroom soup. Makes great gravy! Cook on High for 8 hours.


CARIBBEAN CHICKEN Sondra Andreani 12 skinless chicken thighs 1/2 Cup hot water 1/2 Cup creamy peanut butter 1/4 Cup chili sauce 1/4 Cup soy sauce 2 Tbsp. salad oil 2 Tbsp. vinegar 6 cloves garlic minced 2 tsp. ginger grated 1/4 tsp. ground red pepper Salsa 1 Cup fruit, peaches, mangos, nectarines chopped (whatever you prefer)

1 Cup chopped English cucumbers

2 Tbsp. sliced green onions 2 Tbsp. chopped cilantro 1 Tbsp. sugar 1 Tbsp. salad oil 1 Tbsp. vinegar Prep Rinse chicken & pat dry, set aside Marinade In a bowl combine hot water and stir with peanut butter, then add chili sauce, soy, 2 T oil and vinegar, garlic, ginger, and red pepper and mix all. Place mix in a bag and add chicken and coat, then seal and place in frig, turn occasionally and marinade for 12-24 hrs. ***Have to marinate chicken at least 12 hours*** Salsa In a bowl combine chopped fruit, cucumbers, green onion, cilantro, sugar, 1 T oil and vinegar. Cover and chill for 2 hrs. Grill chicken until desired doneness about 10 minutes or so each side. Only turn once. Top with salsa and serve. TURKEY BRINE Melissa Garcia 1 gallon vegetable broth 1 Cup kosher salt 1 Tbsp. crushed dried rosemary 1 Tbsp. dried sage 1 Tbsp. dried thyme 1 Tbsp. dried savory Garlic Pepper 1 gallon ice water In a large stock pot, combine the vegetable broth, Kosher salt, rosemary, sage, thyme, and savory. Bring to a boil; stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. 12-18 hours Remove the turkey carefully draining off the excess brine rinse and pat dry. Discard excess brine. Sit for 8 – 12 hours in refrigerator to help drain moisture from skin. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.


SALMON WITH GINGER/SOY TOPPING Debbie Long Salt and pepper the salmon Add small amount of olive oil to a frying pan Sear salmon for 2 minutes on each side Place salmon in a glass pan skin side down. Spoon the soy/ginger sauce on top. Bake at 350 ⁰ for 15 to 20 minutes until done. Sauce ¼ to 1/3 Cup soy sauce 2 Tbsp. grated fresh ginger 1 tsp. brown sugar 1 Tbsp. Dijon mustard 1 Tbsp. honey Cook soy sauce and ginger for a while until slightly thickens. Add brown sugar, Dijon mustard, and honey. CHICKEN AND CHEESE ENCHILADAS Heidi Ward 1 small red onion, halved 1 1/2 lb. tomatillos, husked and rinsed 1 to 2 Serrano chili peppers, stemmed and seeded 1/2 Cup low-sodium chicken broth Kosher salt Pinch of sugar 8 corn tortillas 3 Cups shredded rotisserie chicken 2 1/2 Cups shredded mozzarella or Monterey Jack cheese 1/3 Cup fresh cilantro 2 Tbsp. extra-virgin olive oil, plus more for greasing 3/4 Cup crumbled queso fresco or feta cheese Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 tsp. salt and the sugar. Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 Tbsp. olive oil. Broil until crisp and golden, 3 minutes. Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro. KILLER MARINADE Rick Cobb I’ve typically used this for marinating boneless chicken breasts; I’m sure it would work well with other meats. 2/3 Cup real maple syrup 2/3 Cup teriyaki sauce 2/3 Cup Worcestershire sauce Diced onions to taste Mix all ingredients (you can make more or less sauce; it’s the ratio 1/1/1 that’s important). Save a little sauce in a separate container for dipping after cooking. Pour the remainder of the sauce over chicken breasts in pan; ideally, the breasts should be covered in their entirety. Pierce the chicken breasts with a fork to facilitate better penetration of the sauce. Soak for 24 hours. Cook chicken on grill; use your extra sauce for dipping if desired.


ROSEMARY GARLIC CHICKEN Summer Ortegon 4 boneless/skinless chicken breasts 2 Tbsp. fresh garlic minced freshly ground black pepper, to taste 1 Tbsp. Dijon mustard 3 sprigs of fresh rosemary 1/4 Cup honey OR if you do not want the natural sugar,

sugar free syrup 1 lemon, zested, halved and juiced 4 cloves garlic, peeled 1/2 yellow onion, quartered Preheat oven to 375°F. Rinse the chicken breasts, place under wax paper or plastic wrap and pound until thin, season with pepper and minced garlic. Place the chicken in a large roasting pan. Roughly chop two sprigs of the rosemary. In a small bowl, mix together Dijon mustard, honey, chopped rosemary, lemon juice and lemon zest. Place the remaining spring of rosemary, a lemon half, the onion quarters and garlic on the breasts and coat with the lemon honey or sugar free syrup glaze. Place the roasting pan in the oven and baste the chicken every 15 minutes with any remaining glaze. Roast until fully cooked. KOREAN CHICKEN Judy Peterson 4 Chicken breast halves, skinned 1 egg yolk 2 Tbsp. honey ½ tsp. garlic powder 2 Tbsp. soy sauce 4 Tbsp. butter Preheat oven to 350° Sprinkle chicken with salt and pepper. Blend together egg yolk, honey, garlic and soy sauce. Roll pieces in mixture and place in covered baking dish. Dot with butter and cover. Bake for 45 minutes. Baste once or twice. Strain juices and use over Chicken Rice-a-Roni. COTTAGE PIE Kathi Blythe 1 ½ lbs. Lean Ground Beef Frozen Vegetables (I usually use peas & corn but you can use whatever you like) 1 Jar or Can of prepared Gravy 5 Cups Mashed Potatoes Grated Cheddar Cheese Preheat oven to 325⁰ Cook ground beef, seasoning to your own taste (garlic, salt & pepper). Drain well. Add your preferred amount of vegetables to the meat. Stir in the gravy slowly and use only an amount for a stick together consistency. You don’t want the meat to be too runny with gravy. Pour into baking dish. Spoon and smooth mashed potatoes over the top of the meat mixture. Bake in oven for approximately 20 minutes. Sprinkle the grated cheddar cheese over the top (amount depends on your own liking) Return to the oven until cheese has melted Allow to sit about 5 minutes before serving.


CHICKEN/MEAT BUNDLES Sondra Andreani 2 Cups chicken cut up 2 Cup green onions 1 Tbsp. olive oil 1 10-oz pkg. frozen spinach-thawed & drained 1 Cup ricotta cheese 1/3 Cup parmesan cheese 2 garlic cloves minced 1/4 tsp. oregano crushed 1/4 tsp. nutmeg 2 Tbsp. butter/margarine Salt & Pepper 1/4 tsp. lemon juice 8 - 7"wonton/eggroll wrappers In a skillet cook onion, garlic and mushrooms. In a bowl add mix to spinach, ricotta, parmesan cheese, lemon juice, chicken and spices. Pre-heat oven to 350° and melt the butter/margarine. Divide the mix and place in the middle of the wontons. Brush the butter on edges of the wontons to seal & also brush the tops Cook 20 minutes until golden on top ***'I have also substituted Italian sausage and topped with marinara sauce for an Italian version. CHICKEN NARANJA (MEXICAN ORANGE CHICKEN) Kathi Blythe 1 3 lb. Broiler-Fryer cut in pieces 1 Cup Fresh Squeezed Orange Juice or Orange Juice

from the carton w/light pulp ½ Cup Soy Sauce 1/3 Cup Packed Brown Sugar 10 Thin Slices of Fresh Ginger Root 1 Cup Sliced Celery 1 Tbsp. Cornstarch mixed with ½ Cup Water Arrange chicken skin side up in single layer in large shallow baking dish. Mix orange juice, soy sauce and brown sugar; pour over chicken. Bake in preheated 350 oven for 50 min. Remove chicken and spoon off any grease from chicken juices. Stir cornstarch mixture into pan juices. Put chicken, skin side down back into baking dish. Bake about 10 minutes longer until sauce thickens and chicken is tender when pierced. Serve garnished with orange and parsley. Makes 6 servings. HONEY-GINGER GLAZED SALMON Debbie Long 6 Tbsp. honey ¼ Cup chopped fresh cilantro ¼ Cup hoisin sauce 1 ½ Tbsp. minced fresh ginger 1 Tbsp. chopped canned chipotle chilies 1 Tbsp. golden brown sugar 4 8-oz. salmon steaks (each about 1-inch thick) Olive oil Stir honey, cilantro, hoisin sauce, ginger, chilies and brown sugar in bowl to blend. Preheat boiler. Brush salmon steaks with oil. Sprinkle with salt and pepper. Brush with some of honey-ginger glaze. Broil salmon until opaque in center, basting occasionally with remaining glaze, about 4 minutes per side. Transfer salmon steaks to plates and serve.


CROCK POT CHICKEN Summer Ortegon 1 ½ lb. raw boneless skinless lean chicken breasts, halved

1 Cup canned tomato sauce

3 garlic cloves, whole 2 Tbsp. Parsley 1 Tbsp. Basil Place all ingredients in the crock pot. Stir until mixed. Coat chicken well with the sauce. Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked. GREEK LAMB STIR-FRY Sondra Andreani 1/2 lb. boneless lamb 1 Tbsp. olive oil 2 Tbsp. balsamic vinegar 1 tsp. dried rosemary crushed 1 tsp. dried oregano crushed 1-2 Tbsp. canola/cooking oil 6 garlic cloves minced 2 carrots thinly sliced on bias 2 med red onions thinly sliced 4 Cup torn fresh spinach minus the stems 2 roma tomatoes cut in wedges 1/2 oz. feta cheese crumpled Hot rice cooked Partially freeze lamb (it is easier to cut that way). Slice across the grain into bite-size pieces & set aside. In a bowl combine 1 Tb of olive oil, vinegar, herbs and salt/pepper to taste. In a fry pan or work, stir fry 1 T oil w/garlic, add carrot & onions & cook until crisp-tender Remove veggies and add more oil if necessary & add lamb stir fry for 2-3 minutes until desired doneness. Return veggies to pan & add vinegar mix & stir in spinach & tomatoes. Remove from heat & sprinkle cheese over top & serve w/rice DARN GOOD CHICKEN MARINADE Michael Boysen I decided to add something to my Labor Day BBQ recipes that was a bit different just to break things up. So, I found this marinade recipe and decided to give it a try. It doesn't have a kick to it like the one for the wings, but it is really one of the better tasting marinades I've found. Ingredients: Whatever kind of chicken you like 2/3 Cup olive oil 2/3 Cup reduced sodium soy sauce 1/4 Cup lemon juice 2 Tbsp. spicy brown mustard 2 tsp. black pepper 2 tsp. garlic powder Mix all of the ingredients until well blended. I used freezer bags. You can use a dish if you prefer. Just make sure you don't let this marinate for more than 4 hours because the lemon juice will start cooking your chicken! Cooking: Once again, I cooked this indirectly for 30 minutes. The Bubba Keg grill never really got above 350° although in a less efficient grill you probably want the temp up as high as 450°. I'll leave you to experiment with that. The most important thing to remember is that you've gotta keep the lid down and don't constantly peek or you just lose precious heat. And please, if you're cooking on a gas grill, give it a break just one and try these recipes over coals. Even a cheap kettle grill will turn out chicken with a taste beyond belief. If you have something that fires natural lump charcoal, even better!


CASHEW CHICKEN Judy Peterson 1 ½ lb. boneless, skinless chicken breast, cut into 1 inch cubes

1 Tbsp. Cornstarch

Coarse salt and pepper 2 Tbsp. vegetable oil 6 garlic gloves, minced 8 green onions, white and green parts separated, each

cut into 1 inch pieces 2 Tbsp. rice vinegar 3 Tbsp. hoisin sauce ¾ Cup cashews, toasted Optional, hot red peppers White Rice for serving In a medium bowl, toss chicken with cornstarch until chicken is coated. Season with ¾ tsp salt and ¼ tsp pepper. In a large skillet, heat 1 Tbsp. oil over medium-high heat. Cook half of chicken, tossing often, until browned. Transfer to a plate when browned. Add remaining oil and chicken to skillet along with the garlic, white parts of the onion and hot pepper (if desired). Cook, tossing often until browned. Return the first batch of chicken to the pan. Add vinegar; cook until evaporated, about 30 seconds. Add hoisin sauce and ¼ cup of water. Cook, tossing until chicken is cooked through. Remove from heat. Stir in green portion of onions and cashews. Serve immediately over white rice. O’MALLEY’S BAR-B-Q BRISKET Debbie Long 6 to 7 lb. Brisket Onion powder Garlic powder Liquid smoke Sauce 3 Tbsp. Brown sugar 1 small bottle catsup ½ Cup water 2 Tbsp. liquid smoke 4 tsp. dry mustard 2 tsp. celery seed 6 Tbsp. butter Rub 2 Tbsp. of liquid smoke on both sides of brisket. Wrap in heavy tin foil and refrigerate overnight. Sprinkle onion and garlic powder on both sides the next day and rewrap in foil tightly. Bake at 300º or 325⁰ for approximately 5 hours. Cool completely and refrigerate overnight before slicing. Slice very thinly against grain of meat. Pour sauce over meat and heat through in foil. Sauce: Mix all ingredients in saucepan. Bring to boil and simmer 2 minutes.


CHICKEN FRIED STEAKS W/GRAVY AND BISCUITS Heidi Ward 1 ½ lb. (1/2 inch thick) round steak 1 Cup PLUS 2 Tbsp. flour 1/3 Cup cornmeal 1 tsp. sweet paprika 1 tsp. salt ½ tsp. ground pepper 2 eggs beaten 2 Tbsp. water, 2 splashes 4 Tbsp. vegetable oil 1 ¼ Cup beef broth or stock ¼ Cup half and half or cream 1 pkg. bake-off biscuits, prepared

according to the package directions Preheat large, heavy skillet over medium high heat. Set steak on a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to ¼ inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour ½ cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish. Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal. Add 2 Tbsp. oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 Tbsp. more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pout off all but 2-3 Tbsp. of drippings. Add 2 Tbsp. flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat. Serve steaks and warm biscuits with gravy on top. CREAMY CHICKEN ENCHILADAS Mary Esslinger 1 Tbsp. butter 1 medium onion, chopped 1 4.5-oz. can chopped green chilies, drained 1 8-oz. pkg cream cheese, cut up and softened 3 1/2 Cups chopped cooked chicken breast 8-10 flour tortillas 2 8-oz. pkgs Monterey Jack cheese shredded 2 Cups whipping cream Melt butter in a large skillet over medium heat; add onion and sauté 5 minutes. Add green chilies; sauté 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts. Spoon 2-3 Tbsp. chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13 x 9 inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Bake at 350⁰ for 45 minutes.


BRINED ROASTED CHICKEN Doug Hart 1 gallon water ½ Cup kosher salt ½ Cup dark brown sugar, packed 6 cloves garlic, whole 1 large yellow onion, cut in half 1 large carrot, cut into 1 inch chunks 2 stalks celery, whole 12 peppercorns, whole 1 large roasting chicken, or 4 large chicken breasts (bone-in)

Extra Virgin Olive Oil

Place all ingredients except the chicken in a LARGE stock pot and bring to a boil. Remove from heat and cool to room temperature (you can speed up this process by placing the pot in a sink filled with ice water). Add the chicken to the brine mixture in the pot and refrigerate overnight, up to 24 hours. Preheat grill on high. Remove the chicken and discard the brine. Pat the chicken dry with paper towels. Brush chicken all over lightly with olive oil. Turn grill down to medium. Brush grill grate to remove any food particles, and then coat grill surface lightly with olive oil using a folded piece of paper towel dipped in the oil and held with a long pair of grill tongs. Grill the chicken until juices run clear when pricked with a skewer. (If grilling chicken breasts, this should only take 5-6 minutes per side). Note: The brine will not only tenderize the meat, but will also keep the chicken from drying out on the grill – even after reheating. Serve as is or with your favorite barbeque sauce. You can play around with the other ingredients in the brine, as long as you use the correct proportion of salt to water. Other variations: Asian: Exclude the carrot & celery. Add ½-2/3 Cup hoisin sauce instead of the sugar. Add 2 Tbsp. Five-spice powder. Use Sesame oil instead of the olive oil. Southwest : Exclude the carrot & celery. Add ½ Cup fresh cilantro leaves, 2 Tbsp. smoked Spanish paprika and 2-3 poblano or habanero chilies, cut in half. Use canola oil instead of the olive oil. Tropical: Exclude the onion, carrot & celery. Add a 16 oz. can pineapple chunks and a 16 oz. can unsweetened coconut milk. Use coconut oil instead of olive oil BAKED SPAGHETTI Vicki Freeman 1 pkg. (16 ounces) spaghetti (I like to use the thin kind) 1 lb. ground beef 1 medium onion, chopped 1 jar (26 oz.) meatless spaghetti sauce 1/2 tsp. seasoned salt 2 eggs 1/3 Cup grated Parmesan cheese 5 Tbsp. butter, melted 2 Cups (16 ounces) 4% cottage cheese 4 Cups (16 ounces) part-skim shredded mozzarella

cheese Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. Place half of the spaghetti mixture in a greased 13-in. x 9-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 8-10 servings.


SPICY APRICOT & PEACH WINGS Michael Boysen Ok, this one requires some advanced preparation since there is a marinade involved. I'm telling you, it's worth it. I've always loved wings, but hate them when they're fried. 1 dozen whole wings - separated 1 Cup of apricot peach preserves 1/4 Cup Worcestershire sauce 1/4 Cup brown sugar 2 Tbsp. soy sauce 2 Tbsp. Dijon (I used spicy brown) mustard 2 Tbsp. kosher salt 4 tsp. black pepper 2 tsp. garlic powder 2 tsp. paprika 1 tsp. cayenne pepper 1/2 tsp. ground ginger After you've separated your wings, mix all of these ingredients together until well blended. It may be a bit lumpy from the preserves. Don't worry too much about that. I put the wings into a freezer bag and poured in some of the marinade. Got the air out, sealed it up and mixed it up until everything was coated. Stick them in the fridge for 4 hours or so. Set your grill up to cook indirectly. On my Bubba Keg grill I used a platesetter. If you have a regular charcoal grill, just set it up so you have a void area on one side. You'll want to cook the wings (indirectly!) at about 450° for 30-35 minutes. Turn them one during the cook. On the Bubba Keg grill, they cooked faster because it's essentially a convection oven. So, make sure you monitor them, but don't open the lid every two minutes! There is something about lump charcoal. All the chicken I cooked has this black, silvery coating on them. If you still cook on gas grill, you really have to try your favorite meat cooked over lump. It's unbelievable. These wings were phenomenal! STUFFED CHICKEN BREASTS Sondra Andreani 2 whole chicken breasts 2 Tbsp. olive oil 1 Tbsp. butter/margarine 1 tsp. dry thyme 1 tsp. garlic minced 1 brown onion chopped 1 lb. spinach drained & chopped 1/2 Cup ricotta cheese 1/2 Cup parmesan cheese 2 basil leaves chopped Sauté onion w/butter & oil for 10 min until soft, add spinach & garlic until moisture is gone. Transfer to bowl to cool & add remaining items and season with salt and pepper. Preheat oven to 375⁰ Loosen skin of chicken from the meat & fill the pocket w/the mix. Rub skin w/olive oil, thyme, salt & pepper. Bake for 30-40 minutes until no longer pink inside. Slice & eat.


HOMEMADE CHICKEN POT PIE Heidi Ward 1 Cup chopped onion 1 Cup chopped celery 1 ½ Cups diced potato 1 (16-oz.) bag frozen mixed vegetables, thawed ½ Cup margarine or butter ½ Cup all-purpose flour 2 Cups chicken broth 1 Cup half and half 1 tsp. salt ¼ tsp. pepper 4 Cups chopped cooked chicken 2 (15-oz) packages refrigerated pie crusts Sauté potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed vegetables. Sauté for another 10 minutes. Add flour gradually to the sautéed mixture, stirring constantly for 1 minute. Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste. Preheat oven to 400⁰. Spray nonstick spray into a 9 x 13 casserole. Place pie crust on bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top of the crust. Bake for 40 minutes or until crust is golden brown. SOUR CREAM CHICKEN ENCHILADAS Jennifer Ehmke Sauce 6 Tbsp. Butter 2 Cups hot Chicken Stock 3 Tbsp. Flour 2 Cups Hot Milk Salt and Pepper to taste 1 lb. Mexican Velveeta 1 Cup Sour Cream Cover chicken (1 pkg mixed fryer pieces) with water and desired seasonings. Stew on low for 1 ½ hours. Cool and remove from bones. Tear into bite-sized pieces. Preheat oven to 350°. Melt butter in saucepan. Add flour, salt, pepper and stir till bubbly. Add hot stock and milk. Stir briskly with whisk over med heat until thick. Remove from heat and add cubed Velveeta. Add sour cream. Pour 1/3 of mixture over chicken pieces and stir. Spoon chicken mixture into tortillas and roll. Place in greased baking dish. Cover with remaining 2/3 of sauce. Bake 30 minutes. MEATLOAF Ginger Kittinger 1 ½ lb. ground beef 12-oz. pkg Jimmy Dean Lite Sausage with Sage 1 egg 1 Cup quick-cook oats 1 tsp. onion powder (or you can added diced onions) 2 8-oz. cans Hunts tomato sauce ½ tsp. salt Pepper to taste 2 Tbsp. parsley flakes ¼ tsp. thyme 6 med-large red-skin potatoes – skin on/cut in quarters 2 lb. carrots – cut in medium sized chunks Preheat oven to 350⁰. Break up ground sirloin and sausage in bowl; add in egg, oats, onion powder, 1 ½ cans of tomato sauce, salt, pepper, parsley and thyme. Form into large loaf. Spray large covered roasting pan with Pam and place meatloaf in center and cover top of loaf with remaining ½ can of tomato sauce. Cook for 1 hour – covered. Add potatoes and carrots around edges of meatloaf and cook for 1 more hour – covered.


Desserts Page 57

DESSERTS

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KEY LIME PIE Dori Fitch 1 ½ Cups graham cracker crumbs ½ cup granulated sugar 4 Tbsp. melted butter 2 14-oz. cans condensed milk 1 Cup key lime or regular lime juice 2 whole eggs 1 Cup sour cream 2 Tbsp. powdered sugar 1 Tbsp. lime zest Preheat oven to 375°. In a bowl, mix the graham cracker crumbs, sugar and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 min. Remove from oven and allow to cool to room temperature before filling. Lower oven temperature to 325°. In a separate bowl, combine the condensed milk, limejuice and eggs. Whisk until well blended and place the filling in the cooled pit shell. Bake in the over for 15 min. and allow to chill in the refrigerator for at least 2 hours. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled. PINK SALAD Dana Risinger This is a salad that my Mom made at Thanksgiving and other special family dinners. 1 Large Cool Whip 1 can Condensed Milk 1 can of Cherry Pie Filling 1 can of Crushed Pineapple Empty all Cans and Cool Whip into a large bowl. Refrigerate until ready to serve. Optional: You may add coconut and / or pecans if desired. CHOCOLATE-CHOCOLATE CHIP COOKIES Dawn Isaak 2 ¼ Cups all-purpose flour 1 tsp. baking soda 1 Cup (2 sticks) butter, softened ¾ Cup granulated sugar ¾ Cup packed brown sugar 1 tsp. vanilla extract 2 large eggs 1 12-oz pkg. chocolate chips 1 pkg. Jello instant chocolate pudding mix Preheat oven to 375⁰ F Combine flour and baking soda in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Add pudding mix stir until blended. Add chocolate chips. Drop by rounded Tbsp. onto ungreased baking sheets. Bake for 9 to 11 minutes. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

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OLD FASHIONED BREAD PUDDING Gerard St. Germain 1/2 loaf white bread 3 eggs, slightly beaten 2 Cup milk 1/2 Cup sugar 1/4 Cup butter, melted 1/2 Cup raisins 1 Tbsp. cinnamon Break bread into pieces and put into baking dish. In a mixing bowl, beat eggs. Add milk and sugar. Melt butter and add to liquid. Pour over bread pieces. Mix in raisins and cinnamon. Be sure all bread is wet. Bake at 350⁰ for 45 minutes. Best served warm with a drizzle of maple syrup. BEST EVER CHOCOLATE FUDGE LAYER CAKE Mary Jo Geary 1 pkg. (2 layer size) chocolate cake mix 1 pkg. (4-serving size) chocolate flavor instant pudding 4 eggs 1 Cup sour cream ½ Cup vegetable oil ½ Cup water 1 pkg. (8 squares) semi-sweet baking chocolate, divided 1 tub (8-oz) Cool Whip whipped topping, thawed 2 Tbsp. almonds, chopped, toasted Preheat oven to 350⁰. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into the prepared pans. Bake 30 to 35 minutes or until toothpick inserted near centers comes out clean. Cool in pans 10 minutes on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack. Place remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on High 1 ½ to 2 minutes. Stir until well blended and shiny. Cool 5 minutes. Place 1 cake layer on serving plate; spread ¼ of the chocolate mixture over the cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds. MANDARIN PINEAPPLE CAKE Tammy Cacchio Cake 1 Yellow Cake Mix 1 small can Mandarin Oranges (w/juice) ½ Cup Cooking Oil 4 Eggs Frosting: 1 8-oz Tub of Cool Whip 1 15-oz Can of Crushed Pineapple (w/juice) 1 4-oz Box of Instant Vanilla Pudding Mix cake ingredients and pour into greased 13X9 cake pan and bake according to directions on the box. After cake has COMPLETELY cooled, mix frosting ingredients and frost cake. Cool in refrigerator for at least two hours prior to serving. Store cake in refrigerator.

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FRENCH SILK PIE Jennifer Ehmke 1 Cup butter 2 tsp. vanilla 1-1/2 Cups white sugar 4 Eggs 4 Tbsp. unsweetened cocoa powder 1 (9 inch) pie crust, baked Cream butter and sugar. Blend in cocoa and vanilla. Beating at high speed, add one egg and beat until thoroughly incorporated. Repeat with each remaining egg. Keep whipping until fluffy. Spread in cooked pie shell of choice and keep refrigerated. SCOTCHEROOS Jennifer Ehmke 1 Cup Sugar 1 Cup light Corn Syrup 1 Cup Peanut Butter 5 ½ Cups Rice Krispies 1 Cup semi-sweet Chocolate Chips 1 Cup Butterscotch Chips In large saucepan, mix sugar and corn syrup. Bring to boil and remove from heat. Add peanut butter and Rice Krispies. Press into greased 9 X 13 pan. In microwaveable bowl add choc. Chips and butterscotch chips. Melt in microwave for 2 minutes. Stir till smooth. Spread on top of Rice Krispie mixture. MOTHER’S BIRTHDAY CAKE Gerard St. Germain 1/2 Cup shortening 1 1/2 Cup sugar 3 eggs 2 1/4 Cup flour 1 tsp. salt 3 tsp. baking powder 3/4 Cup milk 1 tsp. almond extract Cream together shortening, sugar and eggs. Mix flour, salt and baking powder alternately with milk. Add almond extract and mix thoroughly. Pour into a greased tube pan. Bake at 350° for 50 - 60 minutes. PEANUT PETITES Jennifer Ehmke Mix Thoroughly: ½ Cup Margarine ½ Cup Peanut Butter ½ Cup Sugar ½ Cup Brown Sugar 1 Egg Add: 1 ¼ Cups Flour ½ tsp. Baking Powder ¾ tsp. Baking Soda ¼ tsp. Salt Preheat Oven to 350°. Drop by teaspoonfuls and bake for 6-8 minutes. Frosting: ¼ Cup Peanut Butter, 3 Cups Powdered Sugar and ¼-1/3 Cup Milk.

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GRANDMA’S CARROT CAKE Heidi Ward Butter, for pans 2 Cups all-purpose flour, plus more for pans 2 Cups sugar 2 tsp. baking soda 2 tsp. ground cinnamon 1 tsp. salt 4 eggs 1 1/2 Cups vegetable oil 3 Cups grated carrots 1 1/2 Cups chopped pecans, optional Frosting 2 (8-oz.) packages cream cheese, room temperature 1 stick salted butter, room temperature 1 (16-oz.) box powdered sugar 1 tsp. vanilla extract 1/2 Cup chopped pecans Preheat oven to 350⁰ F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting. For the frosting: Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve. CHOCOLATE CHOCOLATE-CHIP MUFFINS Heidi Ward 1 3/4 Cups all-purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 2 Tbsp. best quality cocoa powder 3/4 Cup superfine sugar 3/4 Cup semisweet chocolate chips, plus 1/4 cup for

sprinkling 1 Cup milk 1/3 Cup plus 2 tsp.s vegetable oil 1 egg 1 tsp. pure vanilla extract Preheat the oven to 400⁰ F. Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the muffin tin, lined with paper muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy. WUNDER BARS Melissa Garcia 1 ½ Cups butter 2 ½ Cups crushed graham crackers 1 ½ Cups chunky peanut butter 3 Cups powdered sugar 24 oz. (4 Cups) Milk chocolate morsels Melt butter in large saucepan. Remove from heat, and add graham crackers and peanut butter. Mix well. Add powder sugar. Stir together and pat into a 9” X 13” pan. Melt chocolate in microwave safe bowl for 1 minute. Add 30 seconds until the chips are melted. Pour over peanut butter mixture and even out. Chill until set, Overnight is best. Remove from fridge 30 minutes prior to cutting into bars.

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PRALINES Dori Fitch 1 ½ Cup sugar ¾ Cup light brown sugar, packed ½ Cup milk 1 tsp. vanilla ¾ stick butter, (6 Tbsp.) 1 ½ Cup pecans, (roasted optional) Combine all ingredients and bring to soft ball state (238-240⁰), stirring constantly. Remove from heat. Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered wax paper, aluminum foil or parchment paper. Makes 1 to 50 pralines, depending on size. When using wax paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath. Note: To roast pecans, bake them on a sheet pan at 275⁰ for 20-25 minutes, until slightly browned and smell permeates. Options: Praline sauce, add ½ cup corn syrup to mixture; Chocolate covered praline candy; Flavored pralines, such as chocolate, coffee, or brandy. CREAM PUFFS Gerard St. Germain 1/2 Cup butter 1 Cup regular bread flour 1 Cup boiling water 4 eggs Bring water and butter to a boiling point. Add flour rapidly. as soon as it's thoroughly mixed. Remove from stove and add eggs one at a time. Beat until well mixed after each addition. Drop from spoon on a greased cookie sheet, at least 1 1/2 inches apart. Bake at 400 for 40 minutes. Reduce heat and bake for 10 minutes more. Makes 12 large or 18 small puffs. Slit and fill with cream or ice cream. NO BAKE PEANUT BUTTER BARS Jennifer Ehmke 2 sticks Margarine 1 lb. Powder Sugar 1 tsp. Vanilla 1 Cup Peanut Butter 1 Cup Graham Cracker Crumbs 3 Tbsp. Margarine 1 ½ Cups of Chocolate Chips Cream margarine and powder sugar. Add vanilla, peanut butter and graham cracker crumbs. Press into 9x13 pan. Melt 1 ½ cups chocolate chips and 3 Tbsp. Margarine. Spread over bars. Refrigerate.

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BANANA DESSERT Tammy Cacchio ½ Cup Margarine melted 2 Cups Graham Cracker Crumbs 2 Eggs 2 Cups Powdered Sugar ¾ Cup Margarine (softened) 1 tsp. Vanilla 1 20-oz can Crushed pineapple (drained) Bananas (Sliced) 12-oz. tub Cool Whip Combine ½ Cup of Margarine (melted) and the Graham Cracker Crumbs, and press into bottom of 13x9 cake pan. Beat one egg for four minutes and add powdered sugar, ¾ Cup margarine & vanilla and beat for 5 more minutes. Spread over graham cracker crumbs and chill for 30 minutes. Spread pineapple and then a layer of bananas on top of pineapple. Cover with Cool Whip and chill overnight. MY AUNT CONNIE’S CARAMEL CORN Greg Went 2 bags of microwave popcorn 2 sticks of butter 2 Cups of brown sugar ¼ Cup Light Karo corn syrup ½ tsp. baking soda A sprinkle of salt Pop 2 normal sized bags of microwave popcorn (I use Pop Secret Home Style) – Spray a large pan with Pam and place the popcorn in it then in a 250 ⁰ pre-heated oven. Leave this alone for now, don’t worry about burning it, this is just to keep the popcorn warm for later. In a large pan add 2 sticks of butter & melt, add brown sugar and mix, add cayro syrup and mix. Add a sprinkle of salt. Mix all well and cook to 250 ⁰ (it is best to use a ‘candy thermometer’ while doing this as temperature is important. 250 ⁰ is what they call in the candy world ‘soft ball stage’. Continue cooking at this temperature for 5 minutes. After 5 minutes, remove from heat and add the ½ tsp of baking soda (it will begin to foam, don’t panic!) Stir well. Remove the popcorn from the oven and pour the mixture over the corn, making sure to cover it all as best as you can and stir well. Place back in oven (at 250 ⁰, see the pattern now!) for one-hour stirring every 15 minutes. Try to keep spouses, children and friends away each time you pull this from the oven as it will begin to get smaller and smaller each time you put it back in! After the hour is up, place some wax paper on the counter (enough for all the popcorn to lay flat on the counter, spread out) and pour the corn on the wax paper. Spread it all out to cool and so that it does not stick together. If you have any left at this point, you have a lot of will power and you sent everyone in the house out on errands while you prepared it! Bon Appétit! HONEY BARS Jennifer Ehmke ¾ Cup Oil 1 Cup Sugar 1 beaten egg ¼ Cup Honey 2 Cups Flour 1 tsp. Salt 1-1/2 tsp. cinnamon 1 tsp. Baking Soda 1 Cup Chopped Pecans Preheat Oven to 350°. Mix all ingredients and spread in greased jelly roll pan. (Batter is very thick. You will probably have to gently pat down and spread). Bake 15 minutes or until browned. Glaze: Mix 1 Cup Powdered Sugar, 1 tsp. water, 2 tsp. mayonnaise and 1 tsp. vanilla. May need more water for consistency. Sprinkle with additional powdered sugar.

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NONNA’S CHOMBOLINI (ITALIAN ANISE CAKE) Tina Renner 1 Cup butter 1 ½ Cup sugar 4 eggs 3 ½ Cups flour 4 tsp. Baking Powder ½ tsp. salt 1/3 Cup milk 2 Tbsp. Pure Anise Extract 1 drop Pure Lemon Extract 1/3 Cup Orange Juice 1 egg white Preheat oven to 350⁰. Sift flour, baking powder and salt together and set aside. Cream together butter and eggs. Alternate the flour mixture and the liquid (milk and orange juice) and mix well. Add the extracts and blend. Grease and flour a tube pan and pour batter into pan. Beat egg white until it peaks. Spread egg white on top of dough and sprinkle with sugar. Bake for 45 minutes to 1 hour. Cake is done when springs back or cake tester comes out clean. Cool in pan for 20 minutes – then remove from pan onto rack to cool. OPTION – If you prefer an iced cake, you can use a bundt pan and ice the cake with a thin icing of powdered sugar and milk. If you use this option, omit the egg white and sugar topping. OPTION – Add 1 cup chopped dates and ½ cup chopped walnuts. CHOCOLATE CARAMEL BARS Jennifer Ehmke 1-14 oz. bag of caramels 2/3 Cup Evaporated Milk (5 1/3 oz) 1 German Chocolate Cake Mix ½ Cup Margarine Melted 1 Cup semi-sweet Chocolate Chips Preheat oven to 350°. Melt caramels with 1/3 cup milk over low heat or in microwave.Stir till smooth. In separate bowl combine 1/3 cup milk, margarine and cake mix. Press ½ of cake mixture in greased 9 X 13 pan. Bake for 6 minutes. Sprinkle 1 Cup chocolate chips over crust. Top with caramel mixture spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture. Press gently into caramel. Bake 20 minutes. Cool slightly and refrigerate. CHERRY CRUNCH DESSERT Amy Hattensty 1 White Cake Mix 2 Cans Comstock Cherries for Pies 1 Stick Butter Broken Walnuts, about 1 Cup Heat oven to 350⁰. Spray a large glass pan with Pam Spray. Melt butter in Microwave. Spread cherry pie mix in bottom of glass pan. Mix white cake mix with melted butter until crumbly. Add broken walnuts to cake mixture. Sprinkle cake mixture over cherries. Bake until golden brown 30 to 40 minutes. Serve with vanilla ice cream if desired.

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MIXED BERRY CRISP Debbie Long Filling 1 lb. strawberries, hulled, cut in half. 1 pint (2 Cups) raspberries ½ pint (1 Cup ) blueberries ½ Cup peach preserves 2 Tbsp. cornstarch 1 tsp. grated lemon zest 1 Tbsp. lemon juice Crumbs ½ tube (16.5-oz.) refrigerated sugar cookie dough ½ Cup old fashioned Oats ¼ Cup pecan halves or pieces Heat oven to 375⁰. You’ll need a 2 qt, 8 in. – square baking dish. Filling: Combine berries, preserves, cornstarch, lemon zest and juice in large bowl until evenly mixed; spoon into baking dish. Crumbs: Knead cookie dough and oats just until combined, break into pieces over fruit and sprinkle with pecans. Bake 35 to 40 minutes, until crumbs are browned and fruit is bubbling (cover with foil if top is getting too brown). Serve warm or at room temperature. *Serve with vanilla ice cream. CHOCOLATE CAKE Kathy Beleckis Mix well: 2 cups sugar and 2 cups flour. Bring to boil 1 stick margarine 4 Tbsp. cocoa (rounded) ½ Cup Crisco 1 Cup water Pour over sugar and flour mixture. Beat until smooth. Add 2 eggs 1 tsp. vanilla 1 tsp. baking soda in ½ Cup soured milk or buttermilk. (soured milk = ½ Cup milk with 1 tsp. vinegar) Grease and flour a 15x10 inch jellyroll pan. Bake in 400⁰ oven for 20 minutes. While cake is still warm: Bring to boil 1 stick margarine 4 Tbsp. cocoa 1/3 Cup milk Add 1 box powdered sugar 1 tsp. vanilla Beat until smooth. Pour over cake while cake is still warm.

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STEAMED BROWNIE PUDDING Kathy Beleckis Melt 2 squares (1 oz each) unsweetened chocolate with 2 Tbsp. butter or margarine in small pan over low heat; cool. While chocolate melts, beat 1 egg until foamy in medium size bowl. Add ½ Cup sugar; gradually beat in cooled chocolate mixture and 1 tsp. vanilla. Sift 1 Cup flour, 1 tsp. baking powder and 1/8 tsp. salt into chocolate mixture alternately with ½ Cup milk, stirring just until blended. Pour into buttered 4-cup mold or bowl. Cover tightly; steam 1 to 1 ½ hours or until center is firm to touch. Serve with Creamy Hard Sauce. Creamy Hard Sauce Cream 4 Tbsp. margarine until soft in small bowl; gradually beat in 1 Cup powdered sugar, 2 tsp. milk and ¼ tsp. vanilla. Beat until fluffy. Makes 1 Cup. BUCKEYES Tammy Cacchio 1 lb. Butter 2 lbs. Peanut Butter 3 lbs. Confectioners Sugar Mix ingredients together well and roll into balls – Place a toothpick in each ball for dipping purposes - Place balls in refrigerator Melt: 1 pkg. Semisweet Choc Chips ½ pkg. of Sweet Choc Chips 2/3 Slab of Paraffin Dip chilled balls in chocolate mixture leaving top plain to look like Buckeyes. Remove Toothpicks 7-UP POUND CAKE Kathy Beleckis 2 sticks margarine ½ Crisco 3 Cups sugar 5 eggs 1 tsp. vanilla 3 Cups flour 7 oz. 7-up Cream margarine Crisco with sugar until fluffy (this is extremely important). Add eggs one at a time, beating well after each addition. Add vanilla. Add flour and 7-up alternately, beating after each addition and starting and ending with flour. Bake in a greased and floured 10” tube pan at 300⁰ for 1 ½ hours or until cake is done. Raspberry Sauce Defrost 1 bag (12-oz) frozen raspberries, reserving juice. ¼ Cup sugar 2 Tbsp. cornstarch 2 tsp. lemon juice In saucepan, thoroughly combine sugar and cornstarch. Add enough water to reserved juice to make 1 ½ Cups liquid. Stir into sugar with lemon juice and berries. Cook mixture, stirring, over medium heat, until it boils and is thickened and translucent – about 5 to 6 minutes. Serve warm.

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COCONUT POUND CAKE Laurin Search 3/4 Cup shortening 1 Cup (2 sticks) butter, softened 3 Cups sugar 5 eggs 3 Cups all purpose flour 1/2 tsp. salt 1/2 tsp. baking powder 1/2 Cup milk ½ Cup coconut milk 2 tsp. coconut extract 1 tsp. vanilla almond extract 1 3.5-oz. can flaked, sweetened coconut Preheat oven to 325⁰ F. Grease and flour a 10-inch Bundt pan. Using electric mixer, cream shortening, butter, and sugar together. Add eggs one at a time, beating well after each addition. Sift together flour, salt and baking powder, and add alternately with milk and coconut milk to shortening mixture, beginning and ending with flour. Add extract and stir in flaked coconut. Pour into prepared pan and bake for 1 hour and 25 minutes or until done. Cool for 10 minutes; invert onto cake plate. BANANA PUDDING Jennifer Ehmke 4-6 Bananas 1 Large Vanilla Instant Pudding Mix 2 Cups Milk 1 can Eagle Brand Milk 8-oz. tub Cool Whip Vanilla Wafers Beat pudding mix and milk till thickened about 2 minutes. Add Eagle Brand milk and cool whip. In serving bowl place 1 layer of Vanilla wafers. Top with sliced bananas. Pour ½ of pudding mixture over bananas. Repeat again starting with Vanilla wafers, then bananas and remaining pudding mixture. Top with Vanilla Wafer Crumbs. GERMAN CHOCOLATE CARAMEL BARS Judy Peterson 50 caramels 1/3 Cup evaporated milk German chocolate cake mix ¾ Cup butter melted 1/3 Cup evaporated milk 1 Cup chopped walnuts 6 oz. chocolate chips Preheat oven to 350° Melt caramels and 1/3 cup evaporated milk. Set aside. Grease and flour 9x13 pan. Combine cake mix, butter, 1/3 evaporated milk and nuts. Stir by hand until dough holds together. Press ½ of dough into pan and bake for 6 minutes. Sprinkle chocolate chips over crust and spread caramel mixture chocolate chips. Crumble the rest of the dough over caramel and bake 15-18 minutes. Do not over bake. Cool in refrigerator 30 minutes to set caramel.

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PUMPKIN SQUARES Kathy Beleckis 24 single graham crackers – crushed (about 1 ¾ cups) 1/3 Cup sugar ½ Cup butter melted Mix crumbs and sugar; stir in butter. Pat into 13 x 9 x 2 buttered pan. 2 eggs ¾ Cup sugar 1 8-oz pkg. cream cheese, softened Beat eggs, sugar and cream cheese until light and fluffy. Pour over crust. Bake 20 minutes at 350⁰. 1 16-oz can pumpkin 3 egg yolks ½ Cup sugar ½ Cup milk ½ tsp. salt 2 tsp. cinnamon 1 envelope unflavored gelatin ¼ Cup cold water Beat pumpkin, egg yolks, sugar, milk, salt, and cinnamon together in a double boiler. Heat over boiling water stirring frequently until thickened – about 5 minutes. Sprinkle gelatin on water in small saucepan. Stir over low heat just until dissolved. Stir into pumpkin mixture and cool. 3 egg whites ¼ Cup sugar Beat egg whites until foamy. Gradually beat in sugar. Beat until stiff and glossy. Gently fold into pumpkin mixture. Pour over baked mixture and refrigerate. 1 Cup chilled whipping cream 1 Tbsp. sugar 1 tsp. vanilla Just before serving beat whipping cream and sugar in chilled bowl until stiff. During last minute of beating, add vanilla. Cut into squares and garnish with whipped cream. STEAMED CRANBERRY PUDDING Kathy Beleckis 1 ½ Cups cranberries – halved 1 ½ cups flour 1 Tbsp. sugar ½ Cup light molasses or sorghum syrup 2 tsp. baking soda ½ Cup hot water Put in bowl in order and then mix. Pour into buttered 4-cup mold. Cover with wax paper and tie with string. Do not fill too full as it will expand. Steam for 1 ½ hours. Sauce ½ Cup melted butter ½ Cup cream 1 Cup sugar 1 tsp. vanilla Cook but don’t cook too long – it will caramelize; maybe 5 – 10 minutes.

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STRAWBERRY JELLO CAKE Alicia Anderson 1 pkg. white cake mix (Duncan Hines) 1 (3-oz) package Strawberry Jello (not sugar-free) 3 Tbsp. Flour 1 Cup vegetable oil ½ Cup water 4 eggs ¼ tsp. salt 1 (10-oz) package frozen strawberries, thawed, divided (5 oz. for cake, 5 oz. for icing) Sift together cake mix, flour, Jello and salt into a large mixing bowl. Add oil and water. Beat well. Add eggs one at a time and mix well. Add 5 oz. of the thawed strawberries. Bake at 300-350⁰ for 30 minutes or until done (see cake mix directions for exact time). Makes 3 layers in 9” round cake pans. Allow cake to cool completely, then frost with icing below. Strawberry Icing 1 stick margarine/butter, softened 1 lb. box powdered sugar 5 oz thawed strawberries, mashed (you may not need all, so add it slowly in small amounts) Cream butter, gradually add sugar and strawberries, until thick enough to a good spreading consistency. Refrigerate until ready to serve. CHOCOLATE UPSIDE DOWN CAKE Kathy Beleckis Melt 2 Tbsp. butter 1 square chocolate Mix 1 Cup flour ½ tsp. salt ¾ Cup sugar 2 tsp. baking powder Add ½ Cup milk and 1 tsp. vanilla. Mix and then add chocolate mixture. Put in 8” square greased pan. Mix ½ Cup white sugar ½ Cup brown sugar 4 Tbsp. cocoa Sprinkle over top of batter. Over all, pour 1 Cup lukewarm water. Be sure water also gets in corners. Bake 45 minutes in 350° oven.

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AUNT ELSIE’S CHOCOLATE SHEET CAKE Vicki Freeman This makes a thin, very moist cake. Best you will ever eat! Cake Melt together 2 sticks butter or margarine (I prefer this with the butter) 1 Cup water 4 Tbsp. cocoa Pour over: 2 Cups sugar 2 Cups cake flour (sifted) Beat well. To this mixture, add: ½ Cup buttermilk, 1 tsp. baking soda, 2 beaten eggs, 1 tsp. vanilla Grease and flour an 11x16 pan (jelly roll type with sides). Bake at 350⁰ for 20 – 25 minutes. Icing Melt together: 1 stick butter or margarine, 6 Tbsp. milk, 4 Tbsp. cocoa. Remove from heat and add 1 box of sifted powdered sugar and 1 tsp. vanilla. Beat well and add 1 Cup pecans (optional). Pour over cake and smooth to edges. PUMPKIN PIE Kathy Beleckis 2 Cups (1 can) pumpkin ¾ Cup sugar ½ tsp. salt ½ tsp. ginger ½ tsp. nutmeg 3 eggs ½ Cup milk ¼ Cup bourbon ¾ Cup whipping cream Heat oven to 450⁰. Lightly beat eggs with milk. Combine all ingredients; mix until well blended. Pour into pie shell. Bake 15 minutes and then reduce heat to 350 ⁰. Bake 30–40 minutes or longer. Makes one pie. Topping 2/3 Cup packed brown sugar 3 Tbsp. melted butter 1 Tbsp. whipping cream 1/8 tsp. salt Combine. Decorate pie with ½ Cup chopped pecan halves. Spread topping on pie. Broil 3” from burner until topping begins to bubble. Watch carefully. Serve with 1 cup whipping cream. Fold in 2 Tbsp. bourbon.

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CARAMEL CAKE Kathy Beleckis 3 Cups flour 1 box brown sugar 1 Cup white sugar ½ tsp. salt 2 sticks margarine, softened 5 eggs 1 Cup nuts (optional) 1 Tbsp. vanilla ½ tsp. maple flavoring 1 Cup milk ½ Cup Crisco Cream margarine and Crisco with brown sugar and white sugar, until light and fluffy. Add eggs one at a time. Mix dry ingredients. Add alternately with milk. Add nuts and flavorings. Bake in a large greased and floured bundt pan at 325⁰ for 90 minutes or until golden brown and it begins to leave the side of the pan. Easy Caramel Icing ½ Cup butter or margarine 1 Cup brown sugar, packed ¼ Cup evaporated milk About 2 cups powdered sugar 1 tsp. vanilla Melt butter in saucepan. Stir in brown sugar. Cook and stir constantly over low heat two minutes (a good 2 minutes). Add cream. Continue stirring until boiling. Remove from heat and cool to lukewarm. Put into small mixer bowl. Add sugar and vanilla while beating at low speed. Then beat at high speed until spreading consistency – about 2 minutes. Adjust to spreading consistency with a few drops of hot water or more sugar as needed. Spread on cake and sprinkle with chopped nuts, if desired.

“Bytes from Blytheco” is our unique collection of family and regional recipes from the nationwide Blytheco staff. We hope you find some

favorites to add to your collection.

Happy Holiday and best wishes for a wonderful 2010.

Lovingly prepared by Ginger Kittinger, Greg Went and Alicia Anderson.

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Bytes From Blytheco Cookbook