Main Dishes

Main Dishes

Roasted Red Pepper and Mozzarella Panini (Aleisa)

1 loaf Artisan Bread )
1 Jar Roasted Red Bell Peppers
1 Ball Fresh Mozzarella Cheese
Fresh Basil Leaves (or the spice)
Extra Virgin Olive Oil
sliced turkey or other meat

Slice bread on a diagonal into 1/4-1/2" slices and set aside. Use a fork to pull out a few peppers from the jar. Let excess water drip off and then blot dry on a paper towel and set aside. You can slice these thinner if you prefer or just leave them in large pieces. I just use them as they are out of the jar. Slice Mozzarella cheese about 1/4" slices.

Layer the meat first, then top with slices of Mozzarella, then the red pepper, and top with basil leaves. You can leave the Basil whole, or slice it thin. Top with another slice of bread and brush lightly with Olive Oil on both sides. Place on the grill. You just need a pan- a grill pan would be ideal so you can get those classic panini grill marks, but if you don't have that either, just grab any non-stick pan. Then all you need is weight to put on top of the sandwich. Just grab another pan and set it right on top of the sandwich. (if you have a pan like a george forman, put the sandwhich in, close the lid and put the pan on top of the lid and press down for a bit). You'll want to cook them for 2-3 minutes or until golden brown.

Garlic Chicken Farfelle (Aleisa)

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
1 Tbsp. pepper
1/2 c. butter
1 lb. bacon, crumpled
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice (or less, I use just enough to cover the chicken)

Put Chicken and bottle of marinade in crockpot on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Double Cheese Chili (Aleisa)

1 lb. ground beef

1 small onion, chopped

1/2 cup chopped green pepper

1 can (15 oz.) kidney beans, drained, rinsed

1 can (14-1/2 oz.) whole tomatoes, undrained

1 can (8 oz.) tomato sauce

1 Tbsp. chili powder

1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided

BROWN meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until tender.

ADD beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 min., stirring occasionally.

SPRINKLE 3 Tbsp. cheese onto the bottom of each of six soup bowls; top with chili and remaining cheese.

NORTH POLE BROCCOLI (Lynette)

This is a Lion House recipe and it’s one of our favorites, in fact it IS Judson's favorite thing that I make. We make it a lot.

½ pound cooked Broccoli

3/4 cup mayonnaise

1 can Cream of mushroom soup 2/3 cup evaporated milk

½ cup chopped onion

2 eggs, beaten

½ cup shredded Cheddar cheese

1 cup crushed round buttery crackers (like Ritz)

1/4 cup butter, melted

Preheat oven to 350 degrees. Coarsely chop broccoli. Mix mayo and soup together; add evaporated milk and stir till blended. Add chopped onion, eggs, cheese, and broccoli. Pour into casserole dish. Mix cracker crumbs and butter together and sprinkle on top of casserole. Bake for 20-30 minutes.

ALMOND CHICKEN (Lynette)

4-5 boneless skinless chicken breasts

Slice partially frozen breasts into cubes. Sprinkle with garlic salt. Dip in egg, then coat with cornstarch. Fry in oil until just barely browned.

Sauce:

1 cup sugar

½ cup chicken broth

2 Tbs kikkoman marinade

1 cup vinegar

½ cup catsup

Mix together. Place lightly browned chicken in a 9x13" casserole dish. Pour sauce over chicken. Bake 1 hour at 325 uncovered. Serve over rice and sprinkle with sliced almonds or sesame seeds serves 6-8 people.

This recipe comes from Sister Mary Ellen Smoot's cook book and was submitted by Sharon Larsen of the YW General Presidency. I made it once for Mom and Dad and they loved it!

CHICKEN BROCCOLI DIVAN (Lynette)

4 chicken breasts cooked and cubed

1 bunch broccoli cut and steamed

1 can Cream of chicken soup

1 can Cheddar Cheese soup

1 box Stove Top dressing, prepared 1 cup cheese, grated

1/3 cup bread crumbs

1 can of canned milk

Place dressing in bottom of casserole dish. Layer broccoli over dressing. Layer chicken over broccoli. Stir together in a bowl both soups and add the can of milk. Stir well and pour over chicken. Sprinkle cheese over soup, and bread crumbs over cheese. Bake 375 degrees for about 30 minutes or until cheese is melted and soup is bubbling.

MISH MASH HASH (Lynette)

1 bag of frozen hash browns

Bacon bits, the real kind that you can find in a bag at Costco.

8-10 eggs, well beaten

grated cheese

salt and pepper

onion powder, garlic powder and the like.

In frying pan, cook hash browns in a little oil until crispy and browned. Pour beaten eggs over hash browns and sprinkle with crumbled bacon and add seasonings. Cook until the eggs are done, stirring as necessary. When eggs are fully cooked, top with grated cheese and cover until the cheese is melted. It’s good just like this or wrapped up in flour tortillas with salsa.

MEXICAN SALAD (Lynette)

1pound ground beef browned

1 small onion chopped

1 pkg of Schilling enchilada mix prepared according to package directions

1 can of S&W Regional recipe Beans. I like the San Antonio variety, but any ol' bean will work, or no beans at all, It’s up to you.

Brown the beef, add the chopped onion and cook until onion is tender. Add the sauce mix and prepare as directed. Add the beans, heat until warmed through.

Layer on individual Plates:

Frito Corn chips

Steamed Rice

Sauce

Cheese

Shredded lettuce

Sour cream

Green onions

Sliced black olives

Salsa

Etc.

FRENCH DIP (Lynette)

4 lbs. Boneless rump roast

Salt and pepper

3 beef bullion cubes

3 cups water

1 pkg Lipton Onion soup Mix

1 chopped onion

2 Tbs. Worchestershire sauce

put in crock pot overnight on low. Serve sliced on rolls or hoagies. Save the juice for dipping.

Then, the next night, I take the leftover meat and juice,( add a little cornstarch to thicken the juice) also add red onion sliced, and black beans. Cook on stove top until juice thickens. Then we make a Café Rio type burrito. Put meat mixture in a tortilla along with rice, lettuce, salsa and whatever you like... enjoy!!

MEXICAN LASAGNA (meatless) (Lynette)

1 cup fresh cilantro leaves

4 green onions coarsely chopped

salt and pepper

10 oz. Fresh baby spinach

8 corn tortillas

1 (15.5 oz) Pinto beans drained and rinsed

1 cup salsa

8 oz. Pepper jack cheese grated (2 cup)

Preheat oven to 425 degrees in food processor, combine cilantro, green onion 1 tsp salt and 1/4 tsp. Pepper, with as much spinach as will fit. Pulse adding remaining spinach in catches until coarsely chopped.

Layer in a 9x13 pan:

tortillas

half of the beans

salsa

spinach mixture,

cheese.

Repeat, ending with cheese. Press down gently and cover with foil. Bake until bubbly 25-30 min, remove foil and bake 15 more minutes.

SUPER FOOD GRANOLA BARS (Lynette)

4 cups oatmeal

1 cup honey

1 cup peanut butter

stir in dark choc. Chips, nuts or berries.

Press firmly in cookie sheet. I usually use a smaller pan, to press them down into the bigger pan. Put in refrigerator and chill for a few hours. Cut in strips with pizza cutter.

SPINACH LASAGNA (THIS IS MY FAVORITE) (Lynette)

saute in pan:

1 cup chopped onion

2 cloves garlic,chopped

2 Tbs. Olive oil

Add 2 jars of favorite spaghetti sauce and simmer for 15 minutes

In bowl combine

1 (15 oz.) Ricotta cheese

1 cup parmesan cheese

1 lb. Grated mozzarella cheese (only use 1 cup, reserve the rest)

1 pkg (10 oz) Frozen chopped spinach (thawed, drained and squeezed)

2-3 eggs

cook about 12 lasagna noodles, enough for 4 noodle layers

In baking dish layer:

put a bit of sauce in the bottom,then layer

noodles

sauce

spinach mixture

mozzarella

repeat

Bake covered at 350 degrees for 45 min. then uncover and top with more mozzarella cheese and bake for 15 more minutes uncovered. Let stand for 15 minutes before cutting

CALICO BEANS (Lynette)

Fry together:

1 lb. Hamburger

½ lb. Cut bacon

1 cup onion

Add:

½ cup ketchup Bake in oven at 300 degrees for 1 ½ hours

3 tsp mustard

½ cup brown sugar

4 tsp vinegar

salt and pepper

2 cans kidney beans

1 can pork and beans

1 can black beans

1 can butter bean (or any combo of beans)

Hard Dumplings and Ham (Mom)

cook a boned ham and enjoy with meal. Save juice and extra ham for dumplings and ham.

Reheat ham and bone in boiling juice and add water if needed. Remove ham from bone and remove bone from boiling juice.

Mix in bowl::

3 eggs

add ¼ cup juice from meat

add:

2 ½ cups flour and stir

(If desired, roll balls in additional flour to avoid them sticking together while cooking)

drop by balls into boiling ham juice (add additional water if needed)

bring to a boil. Cover and reduce heat to simmer for 20 minutes.

Serves 4-6

Aunt Francie's Chalupas (Mom)

3 lb pork roast

2 ½ cups dried pinto beans soaked overnight and drained

7 cups water

½ cup chopped onion

2 cloves garlic minced

2 Tbsp salt

1 ½ Tbsp chili powder

1 can chopped green chilies

1 Tbsp cumin

1 tsp oregano

Place all ingredients together in large kettle (or crockpot). Cover and simmer for 5 hours or until roast falls apart and beans are done. Take roast out and shred meat with forks. Return meat to kettle . Cook uncovered until slightly thick. Serve by layering the following on a plate:

Doritos, Chalupa (meat and beans), shredded lettuce, chopped tomato, grated cheddar cheese, sliced avocado, taco sauce, green goddess dressing.

Chicken and Broccoli (Mom)

Mom got this from Sister Macey. Her husband owns Macey's grocery store.

6 chicken breasts (or 2 chickens)

3 pkg frozen whole spears broccoli

2 (8 oz) pkg cream cheese

2 cups milk

1 tsp salt

½ tsp garlic salt

1 cup parmesan cheese

Stew chicken until tender in water, seasoned with salt, pepper, minced onion, and poultry seasoning for 1 hour 15 min. Cut chicken into large bite sized pieces.

Cook frozen broccoli according to pkg direntions except cooking slightly less time. Seperate spears if necessary into bite sized pieces.

Blend cream cheese, parmesan and milk, then add salts and blend again. Cook in double boiler untik thick -10 to 15 minutes.

Butter 9x13 casserole dish. First layer broccoli, second layer sauce, third layer chicken, fourth layer sauce. Sprinkle a little more parmesan cheese and paprika on top (optional). Bake at 400 for 25-30 minutes.

Chicken Enchiladas (Lynette)

1 chicken boiled and cut (1-2 chicken breasts)

1 sm can diced green chilies

2 cans cream of chicken soup

1 cup chopped onion

2 cups sour cream

salt and pepper

In greased cakepan layer twice: ½ package flour tortillas torn up and chicken mixture. Top with 2-3 cups grated monteray jack cheese. Bake at 350 for 35 minutes.

Enchiladas (Mom)

filling:

Brown 1 lb hamburger

add:

½ tsp salt

½ lb grated cheddar cheese (reserve 1 cup)

1 can chopped olives

1 cup chopped onions

Hot sauce:

2 cans (8oz) tomato sauce

1 can tomato paste

1 can tomato soup

2 cups water

½ cup cooking oil

2 tsp chili powder

1 tsp garlic powder

½ tsp salt

Mix and bring to a boil.

Dip tortilla in sauce. Put 1 heaping spoonful hamburger mix on tortilla and roll up. Place in 9x13 pan. Pour 1 cup hot sauce on tortillas just before putting in oven. Bake at 350 for 10 minutes. Sprinkle reserve cup of cheese over enchiladas and bake an additional 5 minutes.

Grandma Oleson's Fried Chicken (Mom)

Wash and skin chicken. Salt and pepper. In paper sack place 1 cup flour. Place chicken in sack and shake until well dusted with flour (or roll in a bowl of flour). Place in hot oil in fry pan. Brown quickly on all sides. Reduce heat to low. Add oil occasionally to keep from burning. Cook 1 hour turning often.

Ham Fried Rice (Becky and Lynette)

Cook 2 cups of rice and let cool in refrigerator.

In frying pan put ¼ cup oil and heat.

Scramble: 5 eggs

Add:

1 cup chopped sauted onion

1 cup chopped ham

1 cup chopped celery

1 cup frozen peas

Add cooked rice and soy sauce until sauce is brown. Heat well and top with chopped green onions.

Manicotti (Lynette)

Mix together:

1 lb mozzarella cheese

2 eggs beaten

¾ cup milk

Stuff into 14 manicotti shells.

Layer:

½ jar spaghetti sauce

stuffed shells

½ jar spaghetti sauce

Cover and bake 350 for 1 hour.

Shrimp Rolls (Lynette)

mix together:

1 pkg cream cheese

1 pkg powder ranch dressing

Spread onto 1 pkg flour tortilla shells

Layer with:

baby shrimp

sliced olives

green peppers

chopped green onions

Roll up and refrigerate until firm. Cut into 1 inch pieces.

Grandma Oleson's Chicken and Noodles (Mom)

Cook 1 chicken until tender in salted water (or use 3-4 chicken breasts). Remove from broth and debone.

Noodles: (Can double noodle recipe and still use one chicken)

lightly beat 3 eggs

add 1/4 of chicken broth

gradually stir in about 2 ½ cups flour

flour countertop, roll dough thin. Sprinkle flour on top and roll up like cinnamon rolls, then cut into thin strips. Lightly toss with fingers to separate. If sticky add more flour. Bring Broth to a boil. Reduce heat to simmer and slowly add noodles to chicken broth. Add chicken meat. Cover and simmer for 15-20 min.

A-Pizza-Teaser (Aleisa)

1 package (12 oz.) buttermilk biscuits

Olive oil

1 garlic clove, pressed

½ cup tomato, chopped

¼ cup green bell pepper, chopped

¼ cup onion, chopped

¼ tsp. dried oregano

¼ tsp. dried basil

1 oz. (¼ cup) fresh parmesan cheese, grated

Preheat oven to 400. Separate biscuits horizontally in half to form 20 biscuits. On 13 in. round baking stone, arrange 6 biscuits with edges touching, in circle. Arrange remaining biscuits, edges touching, in another circle around center ring of biscuits. Gently press biscuits together with fingers to seal, leaving outside edges scalloped. Lightly spray biscuits with oil. Press garlic over biscuits; spread evenly. Sprinkle tomato, bell pepper, onion, oregano and basil evenly over biscuits.

Bake 15-17 min. or until edges are golden brown. Immediately grate cheese over warm biscuits.

Bountiful Brunch Pizza (Aleisa)

Crust

1 pkg (24oz.) frozen, shredded hash browns, thawed

1 egg, beaten

salt and pepper to taste

Egg Topping

7 eggs

½ cup milk

salt and pepper to taste

1 cup chopped ham

½ cup sliced mushroom

¼ cup green onions

¼ cup chopped green bell pepper

1 ½ cups shredded cheddar cheese

Preheat oven to 400. For crust, combine potatoes, egg, salt and pepper; mix well. Spread potato mixture pat down with back of spoon. Bake 20 minutes; remove from oven. For egg topping, whisk eggs and milk. Season with salt and pepper. Cook and then spread cooked egg mixture evenly over potato crust; top with ham, mushrooms, green onion and bell pepper. Sprinkle with cheese. Return to oven and bake 10 minutes.

Crispy Parmesan Chicken Strips (Aleisa)

1 ½ cups seasoned croutons crushed

1/3 cup fresh parmesan cheese, grated (I use regular parmesan cheese)

1 tsp. dried parsley

¼ teaspoon garlic salt

2 egg whites

1 Tbsp. water

1 pound chicken breasts cut into 1-inch strips (about 3 breasts)

Preheat oven to 450. Crush croutons. Combine crouton crumbs, cheese, parsley and garlic salt. In another bowl whisk egg whites and water. Dip chicken pieces into egg mixture, then into crumb mixture. Bake 14-16 minutes or until chicken is no longer pink in center. (Can serve with ranch dressing)

Crockpot Noodles and Chicken (Aleisa)

1-2 lbs frozen chicken

3 cans cream of chicken soup

1 pkg dry italian dressing

3-4 oz softened cream cheese

Noodles (whatever kind you prefer)

Put chicken, soup, cream cheese, and italian dressing in crockpot. Cook on low about 5 hours or until chicken is cooked through. Cook noodles and add to chicken mixture before serving.

Broccoli-Rice Casserol (Aleisa)

rice

1-2 chicken breasts

½ cup mayonnaise

1 cup sour cream

2 cans cream of chicken soup

broccoli

grated cheese

ritz crackers

Cube and cook chicken with some onions, season as desired. Mix mayonnaise, sour cream, and soup. Cook broccoli and add to chicken mixture. Layer cooked rice in a 9x13 pan, spread chicken mixture on the top (I like to mix it all together). Top with cheese then crushed crackers. Bake at 375 for 25 min. (You can also use noodles instead of rice)

Cafe Rio Salad (Mary)

Creamy tomatillo dressing:

2 large jalapeno peppers

3 cloves garlic

2 tomatillos

1 handful cilantro

2 limes

2 cups milk

2 cups mayonnaise

2 pkg. Ranch dressing mix

blend all ingredients except for mayo in blender until smooth. Whisk in mayo. Chill until ready. (This makes a lot so you can half it if desired)

Rice: You can use this recipe for rice or just cook rice as normal
2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic

Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.

Meat:

3 lbs pork roast

¾ cup coca cola

1 tbsp garlic

Cook in crock pot, shred meat.

Once cooked add:

¾ cup ketchup

1 cup brown sugar

2 limes

1 cup tomatillo dressing

simmer until ready to use.

Serve on tortilla layered with rice, beans, and chicken. Top with lettuce and tomatillo dressing. If desired crush up tortilla chips to top it off and extra lime juice.

Fiesta Chicken Enchiladas (Aleisa)

1 small onion chopped

1 clove garlic, minced

4 cooked chicken breasts, shredded

2/3 cup Salsa ( I like fresh salsa)

4 oz. cream cheese

1 Tbsp. chopped cilantro

1 tsp. ground cumin

1 cup shredded cheese

Flour tortillas (about 8)

Preheat oven to 350. Heat skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through. Add ½ cup of the shredded cheese; mix well.

Spoon about 1/3 cup of chicken mixture onto each tortilla; roll up. Top with extra salsa and remaining ½ cup cheese.

Bake 15-20 min. at 350

Santa Fe Grilled Chicken Salad Wrap (Aleisa)

4 cups torn romaine lettuce

1-2 chicken breasts cooked and diced (season as desired)

1 large tomato, chopped

1 can kernel corn, drained ( I use 1 cup frozen corn)

½ cup shredded cheese

¼ cup ranch dressing

¼ cup salsa ( I like to use the fresh Rojos Salsa)

flour tortillas (about 8)

Toss romaine, chicken, tomatoes and corn in large bowl. Sprinkle with cheese.

Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

Chicken and Biscuits (Aleisa)

1 can cream of chicken soup

¾ cup sour cream, divided

2 cups chopped cooked chicken

1 pkg frozen mixed vegetables, thawed

1 cup shredded cheddar cheese

1 cup bisquick

3 Tbsp. milk

Heat oven to 375. Mix soup and ½ cup sour cream in 8 in square baking dish. Add chicken, vegetables and cheese; mix.

Place baking mix in medium bowl. Add remaining ¼ cup sour cream and milk; stir until dough forms.

Drop by spoonfuls into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

Cheesy Chicken and Salsa Skillet (Aleisa)

2 cups penne pasta

1 lb. chicken breasts, cut into bite size pieces

1 ¼ cups salsa

1 cup frozen corn, thawed

1 large green pepper, cut into short thin strips

1 cup shredded cheese

Cook pasta. Meanwhile heat large skillet on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.

Drain pasta. Add chicken mixture; mix lightly. Sprinkle with cheese.

Tater-topped Casserole (Aleisa)

1 lb ground beef

1 small onion, finely chopped

1 can cream of mushroom soup

¼ cup milk

1 cup frozen mixed vegetables

1 cup shredded cheese

1 lb frozen bite-sized tater tots

Heat oven to 375. Brown meat with onions in skillet, stirring occasionally; drain. Spoon into 8 inch square baking dish.

Mix soup and milk; pour over meat mixture. Top with layers of mixed vegetables,cheese and potatoes. Bake 45 min. or until potatoes are golden brown.

Fettuccine Alfredo with Chicken (Aleisa)

½ lb fettuccine

1 lb boneless skinless chicken breasts, cut into strips

1 ¼ cups chicken broth

4 tsp. Flour

4 oz. cream cheese, cubed

3 Tbsp. parmesan cheese, divided

¼ tsp. garlic powder

¼ tsp. Pepper

Cook pasta. Meanwhile heat skillet. Add chicken; cook 5-7 min. or until chicken is cooked through, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese, 2 Tbsp parmesan cheese, garlic powder and pepper; cook 2 min., stirring constantly until mixture boils and thickens. Stir in Chicken.

Drain pasta; place in large bowl. Pour chicken mixture over pasta; toss to coat. Sprinkle with remaining 1 Tbsp. parmesan cheese

Thai Egg Rolls (Tami)

1 package of egg roll wrappers

1 small can of water chestnuts (chopped fine)

3 green onions chopped fine

¼ of a package of rice noodles cooked as it says on the package

½ to 1 lb. of sausage cooked

1 – 2 Table spoons of Soy sauce

Honey as desired

½ cup of oil

Add the chopped water chestnuts, chopped onions, cooked and chopped rice noodles, soy sauce, and sausage in a bowl. Mix up. Wrap in the egg roll wrappers. Add a little water on the end of the wrapper with your finger to keep sealed. Fry in a frying pan until golden brown and crisp. Honey can be added on top when eating.

Spinach Dip (Tami)

1 package (10 oz.) frozen, chopped spinach, thawed and drained

1 16 oz. container of sour cream

1 cup of mayonnaise

1 package Knorr Vegetable soup, dip, and recipe mix

1 can 8 oz water chestnuts, drained and chopped

3 green onions, chopped

Stir spinach, sour cream, mayonnaise, soup mix, water chestnuts, and green onions until well mixed. Cover and chill for at least 2 hours. Then stir well. Can be served in a bread bowl with bread and crackers.

Creamed Chicken and Biscuits (Tami)

½ large onion

1 ½ teaspoons butter

4 cups chopped cooked chicken

1 can of cream of chicken soup

1 cup of sour cream

½ cup of milk

½ cup potatoes chopped small

½ cup of carrots chopped small

½ cup of celery chopped small

1 cup shredded mild cheddar cheese divided

6 refrigerated biscuits, uncooked

Preheat oven to 350 degrees. Greece the bottom and sides of an 11 x 7 inch baking dish. Chop onion. Heat butter in a pan over med. High heat until melted. Stir in onion. Saute until tender. In a bowl combine onion, chicken, soup, milk and other veggies and mix well. Spoon mixture into a prepared baking dish. Bake for 15 minutes. Remove from the oven and add cheddar cheese. Arrange biscuits on tome in a single layer. Bake until biscuits are golden brown, about 20 minutes longer.

Green Chile Chicken Casserole (Aleisa)
(says it makes about 12 servings)

1 1/3 c. chicken broth
1 c. chopped green chiles, drained
1 c. chopped onion
1 c. sour cream
3/4 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. black pepper
2 reg. sized cans cream of chicken soup
1 garlic clove, minced
24 (6 inch) corn tortillas
4 c. shredded cooked chicken (about 1 lb. - you can also use canned chicken)
2 c. finely shredded sharp cheddar (I used Monterey Jack)

Combine first 9 ingredients with wire whisk in a large pan. Bring to a boil, stirring constantly. Remove from heat and spread 1 c. of mixture in bottom of 9 X 13 pan coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 c. chicken and 1/2 c. cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake for 30 min. until bubbly.

* sometimes I halve it and make it in a smaller pan, or do 2 pans and freeze one. You just have to cut tortillas into half circles. Also, I like to cook the onions a bit first until they're opaque so they're not so crunchy in the casserole.

Thai Peanut Dipping Sauce (Tami)

1 cup water

½ cup lemon juice

½ cup soy sauce

1 cup peanut butter

1 tsp red pepper flakes

1 tablespoon sugar

1 tablespoon curry powder

2 garlic cloves, chopped fine

In a small pan add the ingredients. Heat and serve. Great on chicken.

Thai Sweet and Sour Chicken (Tami)

1 – 2 chicken breasts sliced thin

2 tablespoons oil

1 cup carrots chopped thin

1 cup onion chopped thin

½ cup bell pepper chopped thin

½ cup tomato chopped

1 can of pineapple tidbits, drained

½ can of water chestnuts (optional)

1 ½ cups water

3 tablespoons of corn starch

½ cup ketchup

¼ cup sugar

2 tablespoons soy sauce

1 – 2 garlic cloves minced

Add oil into a heated pan. When the oil is hot add garlic and chicken. Heat chicken all the way through. Then add the carrots, onion, and bell peppers. Cook through. Then add the tomatoes, water chestnuts, and the sauce.

To make the sauce, add water, corn starch, ketchup, sugar, and soy sauce into a cup and mix together until it is mixed through. Heat the pan to med. High heat. Bring it to a slight boil and then lower the temp. Add the pineapple last. Serve with rice.

Crock-Pot Chicken (Mary)

Combine:

3 or 4 chicken breasts

1 package onion soup mix

1 small can cream of chicken soup

Cook in crock-pot for 5 or so hours

One hour before serving add 1 8oz. package cream cheese

Serve over rice.

Breakfast Casserole (Mary)

Ingredients:

Frozen tater tots

12-15 eggs

Meat (ham, bacon, or sausage)

2 cans cream of mushroom soup

8 - 12 ounces of sour cream

Cheese

Garlic for flavor (optional)

In a 9x13 pan layer tater tots so they are packed/covering the bottom of pan. Salt well.

In separate pan, scramble eggs (add a bot of milk, salt and pepper). Do not cook fully, leave them a little moist. Layer eggs over tater tots.

Cook meat and layer over eggs.

Mix cream of mushroom soup and sour cream. (Add garlic if you want) Layer over eggs.

Top with cheese.

Cover with foil, but spray first so it doesn’t stick to the cheese.

Bake at 400 for 40 to 50 minutes or until cheese is bubbling.

Garlic Butter Sauce (Mary)

4-6 servings

2 Tablespoons chopped garlic

1 cup chicken broth

½ lb. Butter, cold and cubed

2 Tablespoons parsley

In a small saucepan, over medium heat, combine the garlic and broth. Bring to boil and reduce by half. Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon. Add the parsley and mix well.

Crepes (Mary)

1 cup flour

1 egg

milk

Combine flour, egg and mild to make a thin batter, a little thinner than pancake batter. Spray frying pan. Pour approx. ½ cup batter into frying pan swirling to cover bottom of pan. Cook until edges begin to lift. Turn crepe over and cook until browned but not burned.

Creamy Chicken Crepes (Mary)

Filling:

2 chicken breasts, cooked and cubed

1 can Veg-All or any combination of fresh chopped vegetables

½ cup chicken broth

1 can mushroom soup

1 can mushrooms (or 1 package of mushrooms chopped)

1 onion, chopped

1 clove garlic, minced

½ cup sour cream

Saute onion, mushrooms, garlic until mushrooms are tender and onions are clear. Add chicken and toss to flavor. Add mushroom soup, chicken broth, and vegetables. Cook until vegetables are tender.

15 minutes before serving add sour cream and combine mixture well. As needed, thicken mixture with corn starch - mixture should be a medium-thick consistency, not runny.

Spoon chicken mixture into crepe, rolling up crepe and turning over to conceal seam. Spoon another small amount over top of crepe for presentation.

Beef, Black Beans and Rice Recipe (Mary)

2 tablespoons vegetable oil

½ lb. Lean ground beef

1 cup chopped onions

1cup green pepper – chopped

1 clove garlic - minced

½ tablespoon lemon juice

1 tablespoon mustard

1 teaspoon chili powder

2 tablespoons soy sauce

dash cayenne pepper

1 cup tomato sauce

2 cups black beans, cooked - drained

3 cups rice - cooked

Heat oil in large skillet over medium heat. Add beef, onions, green pepper, and garlic and saute until tender, stirring frequently.

In a small bowl combine lemon juice, mustard, chili powder, soy sauce, and cayenne with a small amount of tomato sauce and whisk until thoroughly blended. Stir in remaining tomato sauce, then add to meat mixture. Add beans and cook for 20 minutes, or until flavors are well blended. Serve spooned over hot rice.

Spaghetti Casserole (Mary)

1 (8 oz) cream cheese

1 cup sour cream

- mix together and spread on bottom of 9x13 cake pan

1 lb ground beef cooked

- layer over cream cheese mixture

1 lb spaghetti noodles cooked and drained

- layer over ground beef

1 jar spaghetti sauce

-pour over noodles

sprinkle top with 2 cups shredded mozzarella cheese and Parmesan cheese

Bake at 350 for 25 minutes or until cheese is melted

Biscuits Supreme (recipe from Centennial Cookbook) (Mary)

2 cups flour

½ teaspoon salt

4 teaspoons baking powder

½ teaspoon cream of tarter

2 teaspoons sugar

½ cup shortening or margarine

2/3 cup milk

Sift flour, salt, baking powder, cream of tartar, and sugar. Cut in shortening until mix resembles course crumbs. Add milk at once and stir just until dough follows fork around bowl. Pat on floured surface until ½ inch thick. Cut and bake on an ungreased cookie sheet at 450 for 10 to 12 minutes or until lightly browned.

Stuffed Potatoes (Mary)

Bake large baking potatoes until tender (not in the micowave). Scoop out centers. For each potato add 1 T. butter, 1 T. sour cream, 2 T. milk and salt to taste. Whip until fluffy, adding more milk if necessary. Lightly fill potato skin. Bake until browned on top. Note: These potatoes freeze well and heat fast in the microwave.

Corn Casserole (recipe from Centennial Cookbook) (Mary)

2 cups flat noodles

1 can cream of chicken soup

1 cup sour cream

1 lb. Hamburger, browned

½ onion

1 can corn

2 cups crushed corn flakes

Cook noodles as directed on package. Brown onion and hamburger together. Drain oil off. Add remaining ingredients and stir together. Put in a casserole bowl. Top with buttered corn flakes. Bake at 350 for 30 minutes.

Cheesy Scalloped Potatoes (Mary)

4-6 med. To large potatoes

slice potatoes and boil until tender, but not falling apart

-drain and sit

Cheese sauce Ingredients

1 stick butter

8 tablespoons butter

1 teaspoon salt

4 cups mild

2 lb. Sharp Cheddar cheese grated

Directions:

melt butter in saucepan over low heat

whisk in flour and salt, add 4 cups of milk until bubbly and thick, remove from heat

stir in 2/3 block of cheese grated, stir until cheese is melted and smooth.

Put small amount of cheesy mixture on bottom of a 9x13 greased casserole dish

layer potatoes and sauce. Sprinkle remaining 1/3 cheese on top and sprinkle with paprika

bake 300 for 1 - 1½ hours.

Lion House Sweet and Sour Meat Balls (very good) (Becky)

Meat Balls

1-1 1/2 pounds of ground beef 3/4 cup rolled oats

2 eggs slightly beaten 1/2 cup chopped onion

1/2 cup milk 1 teaspoon salt & dash of pepper

1 teaspoon worcestershire sauce

Sauce

1/4 cup BBQ sauce 1/2 cup brown sugar

1/4 cup vinegar 1 teaspoon mustard

1 teaspoon worcestershire sauce

Preheat oven to 350

Combine all ingredients and mix well. It should yield 12 balls 2 inches in diameter. Cover with sauce and bake for 30 minutes. I serve it with rice and a vegetable.

BBQ Chicken (Becky)

( this is my families favorite and it is so easy it is the meal I always take to people and they always ask for the recipe.)

1/2 cup BBQ sauce, and I mix it up. Honey, mesquite regular, teriyaki or whatever

2/3 cup ketchup

1/2 teaspoon worcestershire sauce ( I don’t always put this in)

1/2 cup brown sugar

6-8 chicken breasts or a whole chicken cut up

Preheat oven to 350

Mix sauce and pour over chicken. Cover with foil and bake for 1 1/2 hours. Get this in the oven and start your garlic potatoes.

Garlic Potatoes (Becky)

( It is part of the BBQ chicken dinner package.)

Dice as many potatoes as you would like for your meal. (I usually do 6-8, because Alex likes to eat them for breakfast.) Usually this will fill up a 9x13 baking dish.

1 teaspoon of garlic from a jar, or 1-2 crushed cloves or 1/4-1/2 teaspoon of garlic powder. The amount of garlic you use is a matter of taste.

1/2 cup of butter melted. I now use olive oil and we love it.

salt to taste

Preheat oven to 350

Mix the sauce and pour it over the potatoes. Stir so that you cover all of the potatoes. Cover with foil and bake for 1 hour. ( I usually put it in the oven with the chicken.)

Pizza (Becky)

Basic Dough

1 tablespoon sugar or honey 1 cup warm water

1 tablespoon yeast 1 teaspoon salt

3 1/4 cups flour white or wheat or combination

1/4 cup olive oil

In bowl dissolve sugar or honey in the warm water (which will feed the yeast). Add yeast and salt. Wait for foamy bubbles. Add oil and four. Knead until smooth and elastic. This dough isn’t sticky. Add four as needed. If it is too stiff add more oil. I let the dough raise while I prepare the toppings, about 30 minutes. Punch down and roll out onto a baking stone or pizza pan that has been dusted with flour or corn meal. Spread with sauce and add cheese and toppings. Preheat oven to 415 and bake for 18-20 minutes, more for multiple toppings. Chess should be golden brown and bubbley.

Sauce

1 can crushed tomatoes 1 teaspoon salt

1 clove garlic crushed or powdered garlic 1 teaspoon herbs de provance or Italian

Spread on to pizza crust the desired amount.

Stir Fried Cabbage

1 head of cabbage washed and drained 2-3 cloves of crushed garlic

about an inch of fresh ginger minced 1/4 cup oil ( I prefer seasame)

Heat wok or large frying pan, add oil, garlic and ginger, don’t burn it or it’s ruined. Almost immediately add the cabbage. Add salt to taste. Toss it as it cooks. You want the cabbage to be tender but still crisp and it should become a brighter green as it is heated. Serve immediatly with fish, chicken , pork or beef. Springle with seasame seeds and black pepper. My kids love this, but I go easy on the ginger when I make it for them because it can be too spicey.

Porcupine Meatballs (Becky)

1/2 cup rice

1 pound ground beef

1 tablespoon minced onion

1 teaspoon salt

1/ 2 teaspoon pepper

1 can tomato soup (10 1/2 oz.)

3/4 cup water

Wash rice, combine rice, meat, onions, salt and pepper. Form into meat balls. Mix soup and water in sauce pan. Drop meatballs into pan. Cover and cook 10 minutes or until rice is cooked.

Sour Cream Chicken (Becky)

6-8 chicken breasts seasoned

Mix:

1 cup sour cream

1 cup cream of mushroom soup

1/2 cup mayo

2 tablespoons chopped green onion

1 teaspoon lemon juice

one cup grated cheese

Pour over chicken and bake 1 1/2 hours at 325 covered.

Roasted Potatoes with Rosemary (Aleisa)

4 lbs small variety potatoes, whole or cut in half

1/3 cup olive oil

3-4 cloves garlic, chopped

1 cup chopped onion

2 tbsp chopped fresh rosemary

salt and pepper to taste

Heat oven to 425. Place potatoes, oil, garlic, onion, rosemary and salt and pepper in large baking pan. Toss well to mix ingredients. Bake 40-45 minutes, stirring occasionally and gently until potatoes are cooked and lightly browned.

Salads

Salsa (Tami)

3 – 4 Roma tomatoes

2 – 3 Regular tomatoes

½ bunch of cilantro

1 bunch of green onions

½ of a regular med. Onion

1 Tablespoon of minced garlic

1 fresh lime squeezed

1 – 2 cans of El Pato Tomato Sauce(1 if you don’t like it to hot and then add one small can of regular tomato sauce)

Salt and pepper to taste

Add everything together. Freezes well.

Creamy Coleslaw (Mary)

Ingredients:

3/4 cup mayonnaise

3 Tablespoons sugar

1 ½ Tablespoons white wine vinegar

1/3 cup oil

1/8 teaspoon onion powder

1/8 teaspoon dry mustard

1/8 teaspoon celery salt

1 dash black pepper

1 tablespoon lemon juice

½ cup half-and-half

1/4 teaspoon salt

1 large head cabbage, finely shredded

Preparation:

directions for coleslaw

Blend mayonnaise, sugar, vinegar, and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated.

Winter Black bean Salsa (Aleisa)

1 16 oz can black beans, rinsed and drained

1 pkg (10 0z) frozen corn

1 medium tomato chopped

¼ cup chopped red onion

¼ cup fresh lime juice (2-3 limes)

1 envelope Good Seasons garlic and herb salad dressing mix ( I don't use this)

2 Tbsp chopped cilantro

¼ tsp ground cumin

Refrigerate at least 15 minutes.

Wheat Salad (Mary)

3 cups cooked wheat (see directions below)

8 oz cream cheese

3 Tablespoons lemon juice

12 oz. Whipped topping (cool whip)

2 (4 serving) vanilla instant pudding (dry) packets

1 (12oz) can fruit cocktail with juice

Whip the cream cheese and lemon juice. Add wheat berries. Mix in remaining ingredients except whipped topping. The pudding will firm up the mixture after the whipped topping is added. Fold in the whipped topping. You can use a can of crushed pineapple instead of the the fruit cocktail. For variety, you can use cooked and rinsed cracked wheat or even rice or very small fine noodles

Cooked Wheat (Wheat Berries)

Put 2 cups wheat in medium saucepan and cover with water. Add two more inches of wated to saucepan. Bring to a boil and simmer for 1 hour till soft and chewy. You may have to add more water while cooking. Drain off excess water. Cooked wheat will keep in refrigerator for several weeks.

Frog Eye Salad (Lynette)

1 1/3 cup cooked and cooled Acini Di Pepe pasta

Mix:

1 (4oz) vanilla instant pudding ¼ cup pineapple juice

1 ¾ cup milk ¼ cup sugar (optional)

1 (20oz) can crushed or pineapple tidbits, drained

2 sm cans mandarin oranges, drained

2 cup whip cream

3 cups miniature marshmallows

Chill over night. Serve.

Aunt Vi's Strawberry Nut Salad (Tami)

Mix together:

1 large strawberry jello 1 cup boiling water

Fold in:

2 (10oz) pkg frozen strawberries

Let stand until strawberries thaw.

Add:

1 (13 oz) can drained crushed pineapple

3 med. Mashed bananas

1 cup nuts (optional)

Place half of the mixture into a 9x12 baking dish. Refrigerate until firm. Spread with 1 cup sour cream. Spread the rest of mixture of the top.

Grandma Oleson's Whipped Jello Salad (Tami)

1 (6oz.) pkg strawberry jello 2 sliced bananas

1 pkg prepared dream whip 1 pkg stawed strawberries

Prepare jello and soft set. Whip jello until fluffy and add cream whip, strawberries, and bananas. Chill in refrigerator until firm and serve.

Tangy Fruit Salad (Tami)

1 (20oz) can pineapple chunks, drained and saved

1 (3.4oz)pkg instant vanilla pudding 2 sliced bananas

¼ cup dry orange-flavored drink 2 apples/pears chopped

1 (11oz) can mandarin oranges, drained

1 (16 oz)can fruit cocktail drained 1 cup sliced strawberries

Combine saved pineapple juice, pudding pkg, and orange flavored drink. Set aside. In another bowl, combine all the fruit. Fold juice mixture into the fruit. Chill before serving.

Citrus Herb Salad (Tami)

1 pummelo or pink grapefruit 1 Melogold or white grapefruit

½ cup fresh mint leaves 1 cup fresh tarragon leaves

¼ cup parsley sprigs ½ cup fresh basil leaves

3 tbsp minced fresh chives 1 ½ tbsp olive oil

Salt and pepper to taste

Slice the two grapefruits, save 3 tbsp of juice. Chop the herb leaves and mix together. Mound the herb mixture equally on plates. Mix together: grapefruit juice and oil. Drizzle half the dressing over the herb mixture. Arrange grapefruit segments on herbs. Drizzle segments with remaining dressing. Add salt and pepper to taste.

Som Tam (Tami)

(Thai papaya salad)

½ of a large papaya julianed 4 – 5 cherry tomatoes

1 – 5 hot peppers 15 long green beans, raw

1/3 cup lime juice 3 tbsp fish sauce

2 – 4 peeled garlic cloves 3 tsp sugar

½ cup peanuts

Shread not quite ripe green, firm papaya. Break the grean beens into short segments. In a bowl, mash together: peppers and garlic, until crushed. Add peanuts and mash again. Add papaya, beans, sugar, tomatoes. Lime juice, and fish sauce. Season to taste:

To sweet: add more fish sauce or lime juice, to sour: add more sugar.

Dill Pickle Potato Salad (Tami)

8 med. Potatoes cooked, peeled, cooled, and chopped

6 hard-cooked eggs, chopped

3 celery ribs, chopped 6 green onions, chopped

2 med. Dill pickles, finely chopped 1 ½ cups mayonnaise

¼ tsp prepared mustard 1 tsp celery seed

1 tsp salt ½ tsp pepper

Leaf lettuce(optional) ¼ cup dill pickle juice

Add the potatoes, eggs, celery, onions, and pickle together. In a small bowl combine: the mayonnaise, pickle juice, mustard, celery seed, salt and pepper. Pour over the potato mixture, mix well. Cover and refrigerate for at least 4 hours.

Potato Salad (Mom)

Boil:

10 large potatoes, chill, peel, and dice 8 eggs, peel and dice

Chop:

4 green onions

Add:

salt and pepper to taste

Miracle whip and mustard (until all ingredients are moist)

Broccoli Salad (Tami)

Mix together:

6 cups broccoli, cut into bite sized ¼ cup red onion, chopped

6 pc cooked bacon, chopped ¼ cup raisens

2 cans mandarin oranges, drained

Mix together in small bowl:

1 cup mayonnaise ¼ cup sugar

2 tbsp apple cider vinegar

Let this mixture chill for 1 hour.

Mix together broccoli mixture and dressing together and chill over night.

Aunt Francie's Taco Salad (Tami)

Fry together:

1 ½ lb hamburger 1 onion chopped

In large bowl mix:

1 sm head of lettuce 2 cans kidney beans, drained

½ can sliced black olives 1 cup grated cheddar cheese

1/3 bad tortilla chips cooked hamburger mixture

Serve with taco sauce, sour cream, and chopped tomatoes.

Harvest Salad (Tami)

¼ cup Ranch Dressing

1½ cup Granny Smith apple wedges

1¼ cup red grapes

1¼ cup Cheddar Cheese crumbles

10 slices deli sliced turkey, cut into strips

8 cups salad greens, chopped

1/8 cup bacon bits

Add: apples with the about 1/8 cup dressing in a bowl, coat the apples. Layer with remaining ingredients. Just before eating, toss the salad with the rest of the dressing.

Aunt Francie's Raman Salad (Tami)

1 head shredded cabbage

6 green onions, chopped

2 pkg. oriental raman noodles (crushed, dry, no seasoning)

½ cup slivered almonds

½ cup sunflower seeds

1 bunch chopped cilantro

6 chicken breasts, cooled/chopped

Mix together all the ingredients.

Dressing:

1/3 cup veg. oil ½ tsp salt

½ tsp pepper 2 tsp sugar

6 tbsp wine vinegar

1 pkg raman noodles seasoning

Mix together. Add to the cabbage mixture. Chill.

Aunt Cheryl's Veggie Dip (Tami)

Blend:

1 sm broken shrimp

1 cup sour cream

1 (8oz) cream cheese

Feta and Veggie Rotini Salad (Aleisa)

3 cups pasta (cooked)

1 cup crumbled feta cheese

1 cup diced tomatoes

1 cup diced cucumber

½ cup sliced black olives

½ cup zesty italian

¼ cup finely chopped red onion

Refrigerate 1 hour

Nancy's Jello Salad (Kristi)

1 box vanilla cook pudding (NOT INSTANT)

1 large box of Jello Gelatin

8 oz tub of cool whip

3 cups of water

Mix water and vanilla cook pudding together on stove top until dissolved and bring to a boil. As soon as it is boiled remove from heat. Put in a large bowl and mix with Jello. Mix together so there are no flavored granules and it is all dissolved. Put in fridge and chill until set. Take a hand mixer and beat in 8 oz whip cream until smooth. Add fruit if desired.

Orange jello with mandarin oranges is exceptional.

Avocado and Celery Salad (Becky)

Prep time: 10 minutes

2 tablespoons olive oil

2 tablespoons mayo

1 teaspoon hot mustard

juice of 1 lemon

2 cups celery chopped into 1/2 inch pieces

1 cup chopped sweet white onion

1 cup finely diced red bell pepper

1 large ripe avocado, peeled, pitted and chopped into 1/2 inch pieces

1. In a large bowl combine olive oil, mayo , mustard, lemon juice and salt to taste. Whisk vigorously.
2. Add celery, onion and bell pepper. Mix well. Add the avocado; gently toss to mix. Garnish with freshly ground black pepper to taste.

Serves 4

Mango Slaw (Becky)

Prep time 15 minutes Chill time 30 minutes

1 large ripe fresh mango, peeled and chopped

3 tablespoons fresh lime juice

2 tablespoons oil

1 teaspoon salt

dash of cayenne pepper

1 small head cabbage, thinly sliced

1 large carrot, grated

2 green onions, thinly sliced

1/3 cup chopped fresh cilantro

1. Place mango , lime juice, oil salt and petter in blender; process until smooth and set aside.
2. Stir together cabbage, carrot, onion and cilantro in large bowl; add mango mixture and toss to coat. Chill 30 minutes. Serve with fish, chicken or pork

Serves 6

Pistachio salad (Mary)

1 regular can crushed pineapple

1 small package pistachio pudding

mix together

1 8 oz cool whip

mix all together, refrigerate 10 minutes.

Jicama Slaw with Chicken (Becky)

1 1/2 punds skinless, boneless chicken breast

salt to taste

1/2 cup lime juice ( 12 key limes or 4 regular)

1/3 cup oil

3 tablespoon honey

1 small head romaine lettuce thinly sliced (4cups)

1 jicama (1 pound) pealed and cut into matchstick thin strips (4 cups)

2 medium carrots, shredded

2 medium tomatoes, chopped

1/2 small red onion, finely chopped

1 medium red pepper, chopped

4 ounces white cheddar cheese cut into 1/2 inch cubes (optional)

1. Grill the chicken
2. Prepare vinegarette; in bowl mix lime juice, oil, honey. Add one teaspoon salt
3. Cut chicken into 1/2 inch cubes; place in large bowl with remaining ingredients and viegarette. Toss to combine. Serve immediately.

Sally Haueter's Tabouli (Mom and Tami)

1 cup cooked Bulger

3 ripe tomatoes (seeded and diced)

2 large cucumbers (seeded and diced)

2 large bunches of flat Italian parsley

2 garlic cloves minced

½ to ¾ cup lemon juice

¼ to ½ cup olive oil

Salt and pepper to taste

Mix all together and refrigerate for an hour.

Crab Salad (Becky Randall)

Mix together: 1 (8 oz.) pkg cream cheese

1 cup miracle whip

1 cup chopped onion

5 lb.s imitation chopped crab

1 can sliced black olives

Chill and serve.

Aunt Cheryl's Cold Macaroni Salad (Tami)

2 cups macaroni cooked and chilled

3 eggs, boiled and diced

1 can tuna (drained)

2 chopped tomatoes

½ cup green peppers

2 green onions, chopped

5 sweet pickles, chopped

½ tsp salt

1/8 tsp pepper

2 cups chopped lettuce

Miracle whip to moisten ingredients

Mix together, chill, and serve.

Cottage Cheese Salad (Mom)

1 sm carton cottage cheese

1 pint of cool whip

1 sm can mandarin oranges or any frozen fruit

1 sm orange jello or according to fruit

Mix together, chill, and serve.

7-up Salad (Tami Oleson)

Mix: 2 (3oz.) pkg. strawberry jello 1 (12 oz.) bottle 7-up

2 cups boiling water 4 bananas, cubed

1 cup pineapple tidbits, drained 2 cups sm marshmallows

Chill, and let set over night, or until firm.

Mix together and boil, then let cool:

1 beaten egg ½ cup sugar

1 tbsp flour ½ cup pineapple juice

2 tbsp butter

Whip 1 cup cream and fold into cooled mixture. Spread on top of salad. Sprinkle with chopped walnuts and marshmallows.

Muriel's Cranberry Mold (Tami)

2 (3 oz.) pkg raspberry jello 1 (16 oz.) whole cranberry sauce

1 cup boiling water(or cranberry juice)

1 (13 oz.) can undrained crushed pineapple

2/3 cup cranraspberry juice 1 cup chopped walnuts

Dissolve jello in boiling water. Stir in cranberries and pineapple. Then add juice. Pour into bowl and let set.

Five Cup Salad (Mom)

1 cup sour cream 1 cup miniature marshmallows

1 sm can pineapple tidbits(drained)

1 sm can mandarin oranges (drained

1 cup coconut (optional)

if not using coconut add bananas

Mix together, chill, and serve.

Lime Salad Mold (Mom)

Mix together:

1 (6oz) pkg lime jello 1 cup boiling water

Chill until slightly thickened.

Blend together:

½ cup salad dressing 1 cup cottage cheese

Add to jello:

The cottage cheese mixture

1 (8oz) can undrained crushed pineapple

Chill all ingredients until set. Serve.

Pineapple Salad (Tami)

Soft set: 1 (6oz) pkg lime jello

Whip jello and add:

1 (8oz) plg whipped cream cheese

1 (15oz) can crushed pineapple

1 cup grated carrots

1 pkg prepared dream whip

Whip all ingredients together. Pour into serving bowl and chill.

Aunt LaRae's Raspberry Delight Salad (Tami)

1 (3oz) pkg raspberry jello 1 (9oz) can crushed pineapple

1 cup hot water ½ cup chopped nuts

1 cup vanilla ice cream 1 med. Sliced banana

3 tbsp orange juice

Dissolve jello in hot water and melt ice cream in it. Add orange juice and let set until partly thickened. Add pineapple, bananas, and nuts. Chill until firm.

Chicken Salad (Lynette)

3 chicken breasts, cooked, cooled and chopped

1 cup red seedless grapes, halved

2/3 cup celery, finely chopped

¼ cup red onion, finely chopped

¼ cup raisins (optional)

½ to 1 cup mayonnaise, to moisten

Mix together. Can be put on crecent rolls, bread, or lettuce.

Taco Salad (Tami)

Cook together:

1 ½ lb hamburger, cooked and drained 1 pkg taco seasoning

½ cup onion

Layer:

Corn or tortilla chips, hamburger mixture, cheese, tomatoes, salsa, lettuce, and sour cream onto plate.

California Chicken Salad (Becky)

Cube chicken breast

Chopped celery

Mandarine oranges

Sliced almonds

Chopped green of the green onion

Red grapes sliced in half

Equal parts sour cream and mayo

Dash of lemon juice

Salt to taste

Noodles optional

I got this recipe in California. There were no measurements so I just make it to my liking and the group I am serving.

Pretzel Salad (Mary)

2 cups crushed pretzels

2 T. sugar

3/4 cup melted butter

Mix together and press into 9x13 pan. Bake in 400 degree oven for 5 minutes. Cool.

Mix together:

1 8 oz. pkg. cream cheese, softened

1 cup sugar

1 20 oz. can crushed pineapple, drained

Fold in 8 oz container of Cool Whip and put on top of crust. Dissolve 6 oz raspberry jello in 2 cups boiling water (2 small pkgs or 1 large pkg). Add 2 10 oz. pkgs. frozen raspberries and let set until syrupy. Pour gently over cream cheese mixture. Set in refrigerator.

Breads

Pancakes and Waffles (Mom)

mix:

2 cups flour

½ tsp. salt

2 tsp. baking powder

add:

2 eggs

¼ cup butter

1 ½ cups milk (more or less depending on thickness desired)

new variation: use 3 eggs instead of 2 (David's idea, makes pancakes fluffier)

Pancakes (Aleisa)

In large bowl mix:

4 cups milk

6 egg yolks

¼ cup oil

Sift in:

4 1/2 cups flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

¼ cup sugar

Beat and fold in:

6 egg whites

Buttermilk Syrup (Aleisa)

2 cups sugar

1 cup buttermilk (or 1 cup milk with 1-2 tsp lemon juice)

½ cup butter (or less)

bring to boil then add

1 tsp soda (the soda makes it foamy so make sure you have it in a big enough pot)

2 tsp vanilla

Freezer Crescent Rolls (Kristi)

3 tsp active dry yeast

2 cups warm water (110 to 115)

½ cup butter, softened

2/3 cup nonfat dry milk powder

½ cup sugar

½ mashed potato flakes

2 eggs

1 1/2 tsp salt

6 to 6 ½ cups all purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12 in circle; cut each circle in to 16 wedges. Roll up wedges from the wide ends and place point side down 2 in apart on waxed papaer- lined baking sheets. Curve ends to form crescents.

Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks.

To use frozen rolls: Arrange frozen rolls 2 in apart on baking sheets coated with nonstick cooking spray. Cover and thaw in the refrigerator overnight.

Let rise in warm place for 1 hour or until doubled. Bake at 350 for 15-17 minutes or until golden brown. Serve warm. Yield: 32 rolls.

Soups

White Sauce for cream soup (Mom)

melt ¼ cup butter in sauce pan

add ¼ cup of flour (very thick and pasty)

add 2 cups of milk, stir until thick

add ½ tsp of salt and ¼ tsp pepper

if sauce is too thick can add more milk to desired consistency.

Beef Stew (Tami)

1 – 2 lb.s stew meat

5 carrots, sliced

1 med. Onion, chopped

3 stalks of celery, sliced

1 quart of stewed tomatoes

½ cup quick cooking tapioca

1 whole clove

2 bay leaves

1 teaspoon salt

½ teaspoon pepper

Place all ingredients in crock pot. Stir. Cover and cook on low for 10 to 12 hours or high for 5 to 6 hours.

Taco Soup (Tami)

1 large can of tomato juice (48 oz.)

2 cans corn, drained

2 cans kidney beans, drained

1 – 2 lbs if ground beef, browned and drained

1 package of taco seasoning

Brown the ground beef and drain the fat. Combine ground beef, taco seasoning, and all of the cans in a large pot and add 1 can (corn can) of water. Bring to a boil. Serve with sour cream, Fritos, onions, cheese, cilantro, and anything else would put on a taco.

Chicken Tortellini Soup (Tami)

2 quarts of chicken broth

2 chicken breast

1 med. Onion chopped

1 Tablespoon parsley

3 carrots shredded or cut thin

1 stalk of celery, thinly chopped

1 teaspoon salt

2 cup frozen tortellini

Combine all ingredients, but the tortellini. Bring to a boil. Reduce heat and simmer for

1 ½ hours. Remove chicken and chop. Add chicken back to the soup and add tortellini for the packaged required cooking time. Serve with French bread and butter. (Cooking time can be cut into 20 minutes if you cook the chicken first and then add it to the pot with the rest of the ingredients. When the soup comes to a boil the tortellini can be added for the time the package requires it to cook.)

Chicken Tortilla Soup (Mary)

Ingredients:

1 onion, chopped

3 cloves garlic, minced

1 Tablespoon olive oil

2 teaspoons chili powder

1 teaspoon dried oregano

1 (28 oz) can crushed tomatoes

1 (10.5 oz) can condensed chicken broth

1 1/4 cups water

1 cup whole corn kernels, cooked

1 cup white hominy

1 (4 oz) can chopped green chile peppers

1 (15 oz) can black beans, rinsed and drained)

1/4 cup chopped fresh cilantro

2 boneless chicken breast halves, cooked and cut into bite-sized pieces

crushed tortilla chips

sliced avocado

shredded monterey jack cheese

chopped green onions

Directions

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Chicken Noodle Soup (Mary)

1 chicken

2 qt. water

2 tsp. Salt

3 carrots, cut diagonally in 1/4 inch slices

2 large celery sticks, cut diagonally in 1/4 inch slices

1 medium Spanish onion, thinly sliced

1/4 teaspoon poultry seasoning

1/4 teaspoon pepper

1/4 teaspoon sage

1 teaspoon celery salt

1 tablespoon chopped parsley

3 cups uncooked egg noodles

1/4 cup flour

1 can evaporated milk

3/4 cup butter

Cook chicken in water and salt until tender, about 1½ hours. Remove chicken from broth. Cool. Remove chicken from bones. To broth, add carrots, celery, and onion. Cook until tender. Add seasoning. Add noodles; cook until tender. Make thickening by adding flour to canned milk. Pour slowly into soup, bring to boil, and stir until thickened. Add butter to soup; stir until melted. Add pieces of chicken.

Five Bean Soup (Becky)

(great use of food storage items)

5 package or 16 ounces each of these dried beans: lima, great northern, kidney, pinto and split peas. (enough for four batches of soup)

3 beef bullion cubes

3 tablespoons dried chives

1 teaspoon dried savory

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1 bay leaf

2 1/2 quarts water

1 can (14 1/2 ounces) stewed tomatoes

Combine beans; divide into four equal batches, about 3 3/4 cups each. To make one batch of soup; Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add spices and water. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through. Yield; one batch makes 14 servings (3 1/2 quarts).

Green Bean Casserole

1 ½ tbsp butter

3 tbsp flour

1 ½ cup milk

3 to 4 tsp dry ranch salad dressing mix

¼ to ½ tsp white pepper

1 cup chopped onion

2 cloves garlic, minced

1 ½ cups fresh sliced mushrooms

1 ¼ lb fresh green beans, cooked until crisp/tender

1 cup fresh bread crumbs, toasted

Make white sauce, melt butter in small saucepan over low heat. Stir in flour; cook whisking constantly, 1 to 2 minutes or until thickened. Stir in dressing mix and white pepper and set aside. Preheat the oven to 350’. In a greased skillet over med. High heat. Add onion and garlic, cook and stir 2 to 3 minutes or until tender. Remove ½ of onion mixture and set aside. Add mushrooms to onion mixture remaining in the skillet and cook about 5 minutes or until the mushrooms are tender. Add green beans to mixture and white sauce in a 1 ½ quart casserole pan. Combine bread crumbs with reserved onion mixture, sprinkle over the casserole. Bake uncovered until heated through about 20 to 30 minutes.

Jicama Slaw with Chicken (Becky)

1 1/2 punds skinless, boneless chicken breast

salt to taste

1/2 cup lime juice ( 12 key limes or 4 regular)

1/3 cup oil

3 tablespoon honey

1 small head romaine lettuce thinly sliced (4cups)

1 jicama (1 pound) pealed and cut into matchstick thin strips (4 cups)

2 medium carrots, shredded

2 medium tomatoes, chopped

1/2 small red onion, finely chopped

1 medium red pepper, chopped

4 ounces white cheddar cheese cut into 1/2 inch cubes (optional)

1. Grill the chicken
2. Prepare vinegarette; in bowl mix lime juice, oil, honey. Add one teaspoon salt
3. Cut chicken into 1/2 inch cubes; place in large bowl with remaining ingredients and viegarette. Toss to combine. Serve immediately.

Chicken Salad (Lynette)

3 chicken breasts, cooked, cooled and chopped

1 cup red seedless grapes, halved

2/3 cup celery, finely chopped

¼ cup red onion, finely chopped

¼ cup raisins (optional)

½ to 1 cup mayonnaise, to moisten

Mix together. Can be put on crecent rolls, bread, or lettuce.

Taco Salad (Tami)

Cook together:

1 ½ lb hamburger, cooked and drained 1 pkg taco seasoning

½ cup onion

Layer:

Corn or tortilla chips, hamburger mixture, cheese, tomatoes, salsa, lettuce, and sour cream onto plate.