BACON-CHEDDAR DEVILED EGGS: INGREDIENTS: 12 hard-cooked eggs / 1/2 cup mayonnaise 4 bacon strips, cooked and crumbled / 2 Tbsp. finely shredded cheddar cheese / 1 Tbsp. honey mustard / 1/4 tsp. pepper. (1) Slice eggs in half lengthwise; remove yokes and set whites aside. In a small bowl, mash yokes. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff into white eggs, Refrigerate until serving. YIELD: 1 DOZEN. THREE-CHEESE SHELLS: INGREDIENTS: 1 pkg. (12 oz.) jumbo pasta shells / 3 cups (24 oz.) ricotta cheese / 3 cups (12 oz.) shredded mozzarella cheese / 1/2 cup grated Parmesan cheese / 1/2 cup chopped green pepper / 1/2 cup chopped fresh mushrooms / 2 Tbsp. dried basil / 2 eggs, lightly beaten / 2 garlic cloves, minced / 1/2 tsp. seasoned salt / 1/4 tsp. pepper / 2 jars (one 28 oz., one 14 oz.) spaghetti sauce, divided. (1) Cook pasta shells according to package directions. Drain and rinse in cold water. In a bowl, combine the next ten ingredients. Divide the small jar of spaghetti sauce between two ungreased 13 x 9 x 2 inch baking dishes. (2) Fill shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spaghetti sauce over shells. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 10 minutes longer or until heated through. YIELD: 9 SERVINGS. PEANUT BUTTER PUDDING PIE: INGREDIENTS: 2 cups milk / 1 pkg. (3 oz.) cook-and-serve vanilla pudding mix / 1 cup peanut butter chips / 1 graham cracker crust (9 inches) / 2-1/2 cups whipped topping / 1/3 cup milk chocolate chips / 1 tsp. shortening. (1) In a saucepan whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set. Spread whipped topping over pie and in a microwave-safe bowl, melt chocolate chips and shortening. Cool for 5 minutes. Drizzle over topping. Refrigerate until serving. YIELD: 8 SERVINGS.
MARINATED CHUCK ROAST INGREDIENTS: 12 cup orange juice / 3 Tbsp. soy sauce / 3 Tbsp. brown sugar / 1 tsp. Worcestershire sauce / 1 boneless beef chuck roast (3 to 4 pounds) (1) In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours overnight. (2) Pour the marinated into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325 degrees for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired. YIELD: 8-10 SERVINGS. BRUNCH LASAGNA INGREDIENTS: 8 uncooked lasagna noodles / 8 eggs / 1/2 cup milk Butter-flavored nonstick cooking spray 2 jars (16 oz. each) Alfredo sauce / 3 cups diced fully cooked ham / 1/2 cup chopped green pepper / 1/4 cup chopped green onions / 1 cup (4 oz.) shredded cheddar cheese / 1/4 cup grated Parmesan cheese. (1) Cook the lasagna noodles according to package directions. Meanwhile, in a large bowl, beat the eggs and milk. In a large nonstick skillet coated with butter- flavored cooking spray, cook eggs over medium-low heat until set but moist. Remove from the heat. Drain the noodles. (2) Spread 1/2 cup Alfredo sauce in a greased 10 inch square or 13 x 9 x 2 inch baking dish. Layer with 4 lasagna noodles (trim noodles if necessary to fit dish). ham, green pepper and onions. Top with half of the remaining noodles. Layer with scrambled eggs, cheddar cheese and remaining Alfredo sauce. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees for 45-50 minutes or until heated through and bubbly. Let stand for 10 minutes before cutting. YIELD: 10-12 SERVINGS.
Riona, Elliot, Seth Rubright Cannon Coughenour Wayne, Jean, Mary, Sam
SHORTCUT MEATBALL & TORTELLINI MINESTRONE SOUP: INGREDIENTS: 2 cans (14-1/2 oz. each) beef broth / 1 jar (24 oz.) marinara sauce / 3 cup frozen mixed vegetables, thawed / 1 can (15-1/2 oz.) navy beans, rinsed and drained / 24 frozen fully cooked Italian meatballs, thawed / 5 oz. frozen chopped spinach, thawed and squeezed dry (about 1/2 cup) / 1 pkg. (9 oz.) refrigerated cheese tortellini / Shredded Parmesan cheese. (1) In a Dutch oven, combine the broth, marinara sauce and mixed vegetables. Bring to a boil; add beans, meatballs and spinach. Simmer, uncovered, 5 minutes. Stir in tortellini; cook seven minutes longer. Serve with shredded Parmesan cheese. MAKES 8 SERVINGS.
CHICKEN PARMESAN STROMBOLI INGREDIENTS: 4 frozen breaded chicken tenders (about 1-1/2 oz. each), 1 tube (13.8 oz.) refrigerated pizza crust / 8 slices part-skim mozzarella cheese / 1/3 cup shredded Parmesan cheese / 1 Tbsp. olive oil / 1/2 tsp. garlic powder / 1/4 tsp. dried oregano / 1/4 tsp. pepper / Marinara sauce warmed. (1) Prepare chicken tenders according to package directions. Preheat oven to 400 degrees. Unroll pizza crust onto a parchment-lined baking sheet. Layer with the mozzarella, chicken tenders and Parmesan to within 1/2 inch of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. Combine olive oil, garlic powder, oregano and pepper; brush over the top. (2) Bake until crust is dark golden brown, 18-22 minutes. Let stand 5 minutes before slicing. Serve with marinara sauce for dipping. MAKES 6 SERVINGS. RAVISHING ROCKY ROAD INGREDIENTS: 1 pound milk chocolate, broken or chopped / two cups miniature marshmallows / 1-1/2 cups coarsely chopped Diamond Walnuts. (1) MICROWAVE DIRECTIONS: Butter an 8 inch square pan. Place chocolate in 2 quart glass measuring bowl with handle. Microwave at HIGH (100%) for 2 to 2-1/2 minutes; stir until melted. Fold in marshmallows and walnuts, stirring until well mixed. Pour into buttered pan. Refrigerate until set; cut into squares. 1-1/2 pounds. HAPPY COOKING ~ MARGIE
Zion Gospel Temple JESUS Me & Ollie
CANADIAN CHEESE SOUP: INGREDIENTS: 1/2 cup margarine / 1/4 cup minced onion / 1 cup, thinly sliced carrots / 1-1/2 cup finely chopped celery / 4 cups chicken broth / 1 tsp. seasoned salt / 1/2 cup flour / 3 cups milk / Tabasco / pepper / 5 cups shredded cheese, American or cheddar / 1 tsp. parsley. (1) In saucepan saute' onion in margarine until clear. Add carrots and celery and saute' for 2-3 minutes. (2) Stir in chicken broth and seasoned salt and cook for 10-15 minutes, or until vegetables are soft. (3) Mix together flour and 1 cup milk. Stir in remaining milk and add to vegetable mixture. Cook slowly until thickened. (4) Add Tabasco and pepper to taste. Add shredded cheese and parsley. Serve. Makes 8 servings. CHICKEN ACAPULCO: INGREDIENTS: 6 chicken breasts, boned, skinned / 3 Tbsp. margarine / 3 Tbsp. flour / 2 10-3/4 oz. cans cream of chicken soup / 16 oz. carton sour cream / 4 oz. can green chilies / 1/2 tsp. onion salt / 1/4 tsp. pepper / 2 cups shredded Swiss cheese. (1) Place chicken in greased 9 x 13 baking pan. (2) Melt margarine in skillet. Add flour and cook until golden brown. Stir in soup, sour cream, chilies, salt, and pepper. Simmer for 10 minutes, stirring frequently. Pour sauce over chicken in pan. (3) Bake for 400 degrees for 20 minutes. Cover dish with aluminum foil and reduce oven temperature to 350 degrees. Bake for 1 hour. (4) Uncover and sprinkle cheese over chicken. Bake uncovered for 15 more minutes. Makes 6 servings.
SAUSAGE BROCCOLI SIMMER: INGREDIENTS: 2 cups uncooked spiral pasta / 1 pound Italian turkey sausage links, cut into 1/4 inch slices / 1 medium bunch broccoli, cut into florets / 1/2 cup sliced red onion / 1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained / 1 Tbsp. minced fresh basil or 1 tsp. dried basil / 1 Tbsp. minced fresh parsley or 1 tsp. dried parsley flakes / 1 tsp. sugar. (1) Cook pasta according to the package directions. Meanwhile in a large skillet, cook and stir the sausage, broccoli and red onion 5-6 minutes or until the broccoli is crisp-tender (2) Add the diced tomatoes, basil, parsley and sugar. Bring to a boil. Reduce the heat; simmer, covered, 8-10 minutes or until the broccoli is tender. Drain pasta; add to the skillet and heat through. MAKES 4 SERVINGS.
PUMPKIN WALNUT SQUARES: INGREDIENTS: 1 pkg. yellow cake mix (regular size), divided / 1/4 cup canola oil / 4 large eggs, divided use / 1 cup chopped walnuts, divided / 1 can (15 oz.) solid-pack pumpkin / 1 can (14 oz.) sweetened condensed milk / 1 Tsp. vanilla extract / 1/2 tsp. salt / 1/2 tsp. ground cinnamon. (1) Set aside 1/2 cup cake mix for the filling. In a small bowl, combine oil, 1 egg and remaining cake mix. Press into a greased 13x9 inch baking pan. Sprinkle with 1/2 cup walnuts. (2) In a large bowl, combine the pumpkin, milk, vanilla, salt, cinnamon, reserved cake mix and remaining eggs. Pour over crust; sprinkle with remaining walnuts. (3) Bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Store leftovers in the refrigerator. MAKES 12 SERVINGS.
SCALLOPED CHICKEN: INGREDIENTS: 3 cups chicken, boiled and diced / 1-1/2 cups cubed Velveeta cheese / 1-1/2 cup celery, chopped / 1 large onion, chopped fine / 2 eggs beaten / 1 can mushroom soup / 4 cups chicken broth (boiled chicken) / 4 cups Ritz crackers, crushed. (1) Mix all ingredients except for crackers. Place 2 cups Ritz crackers on bottom of baking dish and pour mixture on top of crackers. Bake at 350 degrees for 30 to 45 minutes or until brown.
APPLE YAM DELIGHT: INGREDIENTS: 1 (16 oz.) can yams, cut into pieces / 1 (16 oz.) jar chunky applesauce / 1 tsp. cinnamon / 1/3 cup margarine. TOPPING: 3/4 cup dark brown sugar / 4 Tbsp. all-purpose flour / 3/4 cup instant oats. (1) Mix together; cut in margarine until evenly mixed and crumbly. Arrange 1/2 of applesauce in 6 x 10 x 2 inch baking dish. Sprinkle with 1/2 teaspoon cinnamon. Spoon 3 Tbsp. topping over applesauce. Top with yams; add remaining applesauce to cover yams. Sprinkle with rest of cinnamon. Add remaining topping and spread evenly. Bake 30 to 40 minutes at 350 degrees. Serve hot.
HAM & BROCCOLI BAKE: INGREDIENTS: 1 loaf (8 oz.) day-old French bread, cubed / 1/2 cup butter, melted / 2 cups (8 oz.) shredded cheddar cheese / 2 cups frozen chopped broccoli thawed / 2 cups cubed fully cooked ham / 4 eggs / 2 cups 2% milk / 1/4 tsp. pepper. (1) Toss bread cubes with butter. Place half in a greased 9 x 13 dish. Layer with half of the cheese and broccoli ; sprinkle with ham. Layer with remaining broccoli, cheese and bread cubes. (2) In a large bowl, whisk the eggs, milk and pepper. Pour over casserole. Cover the dish and refrigerate overnight/ (3) Remove from the refrigerator 30 minutes before baking. Bake uncovered, at 350 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let casserole stand for 5 minutes before cutting. MAKES 9 SERVINGS
SAUSAGE PIZZA LOAF: INGREDIENTS: 1 pound bulk Italian sausage / 1/4 cup each chopped onion, sweet red pepper and green pepper / 2 pkg. (6-1/2 oz. each) pizza crust mix / 1 cup (4 oz.) shredded mozzarella cheese / 1/2 cup chopped pepperoni / 1 egg, lightly beaten / 2 Tbsp. grated Parmesan cheese / 1 tsp. dried oregano / 1/4 tsp. garlic powder. (1) In a large skillet, cook the sausage, onion and peppers over medium heat until the meat is no longer pink; drain. (2) Combine crust mixes; prepare according to pkg. directions. With greased fingers, press unto the bottom of a greased 15x10x1 inch baking pan. Combine the sausage mixture, mozzarella cheese, pepperoni and egg; spread over dough to within 1/2 inch of the edges. (3) Sprinkle with the Parmesan cheese, oregano and garlic powder. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Arrange seam side down on pan and shape into a crescent. Bake at 400 degrees for 30 minutes or until golden brown. YIELD 15 SERVINGS.
CHICKEN SCAMP: INGREDIENTS: 4 oz. uncooked linguine / 2 green onions, thinly sliced / 2 garlic cloves, minced / 3 Tbsp. butter / 2 Tbsp. olive oil / 2 boneless skinless chicken breast halves / 1/2 tsp. salt / 1/4 tsp. coarsely ground pepper / 1/2 chopped seeded tomato / 2 Tbsp. lemon juice / 1 Tbsp. minced fresh parsley / grated Parmesan cheese. (1) Cook linguine according to pkg. directions. Meanwhile, in a skillet, saute' the onions and garlic in butter and oil until garlic is tender. Sprinkle chicken with salt and pepper; add to skillet. Cook for 3 minutes on each side or until lightly browned. (2) Reduce heat; cover and cook 4 minutes longer or until juices run clear. Remove chicken and keep warm. Stir tomato, lemon juice and parsley into skillet; heat through. Drain linguine; toss with tomato mixture. Top with chicken and sprinkle with Parmesan cheese. YIELD: 2 SERVINGS.
CHOCOLATE DREAM BARS INGREDIENTS: 1 cup brown sugar / 1-1/2 cups oatmeal Pinch salt / 1-1/2 cups all-purpose flour / 1 tsp. baking soda / 3/4 cup butter or margarine / 1 (14 oz. can sweetened condensed milk) / 1 (12 oz. pkg. chocolate chips) / 2 Tbsp. water / 1 tsp. vanilla extract. (1) Grease 19x13 inch baking pan. In a large bowl combine the brown sugar, oatmeal, salt, flour, and baking soda. Cut in the butter until the mixture is crumbly. Pat half of the mixture into the prepared pan. (2) In a medium saucepan combine the sweetened condensed milk, chocolate chips, water, and vanilla, stirring until melted. Pour over the crumb mixture. Sprinkle the remaining crumb mixture over the filling. (3) Bake in a 350 degree oven for 20 minutes. Let cool completely before cutting. This may be frozen. MAKES 48 SQUARES. SHOOFLY PIE: INGREDIENTS: 1 cup molasses / 2 egg yokes, well beaten / 1 Tbsp. baking soda dissolved in 1-1/2 cups boiling water / 1-1/2 cups all-purpose flour / 1 cup brown sugar / 1/4 cup shortening / 1/2 tsp. salt / 1 tsp. cinnamon / 1/2 tsp. cloves / 1/4 tsp. nutmeg / 1 9 inch unbaked pie shell. (1) In a medium bowl combine the molasses, egg yokes, and dissolved baking soda. In a separate bowl combine the flour, brown sugar, shortening, salt, and spices until crumbly. (2) Alternate the liquid mixture and the crumbs into the pie crust. Bake in a 425 degree oven until the crust is browned, then reduce the temperature to 350 degrees and bake for 10 more minutes. SERVES 6 TO 8 .
TROPICAL BEEF WRAP: INGREDIENTS: 1 carton ( 8 oz.) spreadable pineapple cream cheese / 4 flour tortillas (10 inches) / 4 cups fresh baby spinach (about 4 oz.) / 3/4 pound thinly sliced deli roast beef / 1 medium mango peeled and sliced. (1) Spread pineapple cream cheese over flour tortillas to within 1 inch of the edges. Layer with spinach, roast beef and mango. Roll up tightly and serve. MAKES 4 SERVINGS.
PIEROGI QUESADILLAS INGREDIENTS: 1 pkg. (24 oz.) refrigerated sour cream and chive mashed potatoes / butter-flavored cooking spray / 8 flour tortillas (8 inches) / 1 cup chopped fully cooked ham / 1/2 cup shredded cheddar cheese. (1) Heat the mashed potatoes according to package directions. (2) Spritz cooking spray over one side of each tortilla. Place half of tortillas on a griddle, greased side down. Spread with potatoes; top with ham, cheese and remaining tortillas, greased side up. (3) Cook the quesadillas over medium heat 2-3 minutes on each side or until golden brown and the cheese is melted. MAKES 4 SERVINGS.
DAUGHTERS APPLE CRISP: INGREDIENTS: 2 cans (21 oz. each) apple-pie filling / 2 Tbsp. butter / TOPPING: 1 cup all-purpose flour / 1 cup sugar / 1 tsp. baking powder / 1/4 tsp. ground nutmeg / 1/2 cup cold butter, cubed / 1 large egg, lightly beaten / Vanilla ice-cream, optional. (1) Place the apple-pie filling in an 11x7 inch baking dish; dot with butter. Combine the flour, sugar, baking powder and nutmeg in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in the egg just until moistened; sprinkle over apple-pie filling. (2) Bake, uncovered, at 375 degrees for 40-45 minutes or until topping is golden brown and apple filling is bubbly. Serve warm, with ice-cream if desired. MAKES 9 SERVINGS.
Margie's Parents: Don & Betty Briskey Rev. Charles & Gloria Hay Sam & Randy "Joe" Evans
7-UP SALAD: INGREDIENTS: 1 PKG. Philly cream cheese / 1 (7 oz.) 7-UP / 1 medium can crushed pineapples, drained / 1 pkg. lime Jell-O / 1 cup hot water. (1) Bring water to a boil; pour over Jell-O and mix. Add cream cheese; mix well (beat with mixer). Add 7-UP and pineapple to mixture. chill.
KELLY HALL PORK CHOPS: INGREDIENTS: 6 center cut pork chops / 1 can classic Coke / 2 Tbsp. soy sauce / 1 Tbsp. Worcestershire sauce. (1) Wash pork chops. Heat grill; place pork chops on grill; turn only once. Brown both sides. Mix together the last three ingredients in a bowl. Place pork chops in casserole dish. Pour ingredients over pork chops. Bake at 350 degrees for 30 minutes.
COAL MINERS CAKE: INGREDIENTS: 1 box devils food cake mix / 1 tsp. vanilla / 2 eggs / 1 (16 oz.) can cherry pie filling. (1) Mix all together and bake at 350 degrees for 30 - 35 minutes. COAL MINERS CAKE TOPPING: 1 cup sugar / 1 stick butter / 1/4 cup evaporated milk / 1 (6 oz.) pkg. chocolate chips / 1/2 cup pecans, chopped. (1) Warm sugar, butter, and milk over low heat; boil 1 minute. Add chips and nuts. Pour over cake.
JAM "N" CREAM FRENCH TOAST: INGREDIENTS: 2 Tbsp. cream cheese, softened /2 thick slices cinnamon-raisin bread / 2 Tbsp. strawberry jam / 1 egg / 1 Tbsp. butter / Maple syrup optional. (1) Spread cream cheese on one slice of bread. Spread jam on the other slice; place jam side down over the cream cheese. In a shallow bowl, beat egg. Dip both sides of bread into egg. (2) In a small skillet, melt butter, toast the bread for 3-4 minutes on each side or until golden brown. Serve with syrup if desired. YIELD: 1 SERVING.
CHICKEN TORTILLA BAKE: INGREDIENTS: 3 cups shredded cooked chicken / 2 cans (4 oz. each) chopped green chilies / 1 cup chicken broth / 1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted / 1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted / 1 small onion, finely chopped / 12 corn tortillas, warmed / 2 cups (8 oz.) shredded cheddar cheese, divided. (1) In a large bowl, combine the chicken, chilies, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13 x 9 inch baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. (2) Bake, uncovered, at 350 degrees for 30 minutes or until heated through.
SUASAGE & KALE SOUP INGREDIENTS: 1 pound smoked kiebasa or Polish sausage cut into 1/4 inch slices / 3 medium Yukon Gold or red potatoes, chopped / 2 medium onions, chopped / 2 Tbsp. olive oil / 1 bunch kale, trimmed and torn / 4 garlic cloves, minced / 1/4 tsp. pepper / 1/4 tsp. salt / 2 bay leaves / 1 can (14-1/2 oz.) diced tomatoes, undrained / 1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained / 1 carton (32 oz.) chicken broth. (1) In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until the sausage is heated through, stirring occasionally. Add Kate; cover and cook for 2-3 minutes or until kale is wilted. Add garlic, cook one minute longer. (2) Add the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 9-12 minutes or until potatoes are tender. Discard the leaves. MAKES 14 SERVINGS (3-1/2 QT.) CUBAN SLIDERS INGREDIENTS: 2 PKG. (12 oz. each) Hawaiian sweet rolls / 1-1/4 pounds thinly sliced deli ham / 9 slices Swiss cheese (about 6 oz.) / 24 dill pickle slices TOPPING: 1/2 cup butter, cubed / 2 Tbsp. finely chopped onion / 2 Tbsp. Dijon mustard. (1) Preheat oven to 350 degrees. Without separating rolls, cut each package of rolls in half horizontally, arrange bottom halves in a greased 13 x 9 inch baking pan. Layer with ham, cheese and pickles; replace top halves of rolls. (2) In a microwave, melt butter, stir in onion and mustard. Drizzle over roll. Bake, covered, 10 minutes. Uncover, bake until golden brown and heated through 5-10 minutes longer. MAKES 2 DOZEN.
BEST CAULIFLOWER INGREDIENTS: 1 (16 oz.) pkg. frozen cauliflower / 1 (8 oz.) carton sour cream / 1 -1/2 cups grated American or cheddar cheese / 4 tsp. sesame seeds, toasted. (1) Cook cauliflower as directed on pkg. (2) Drain and place half of cauliflower in a 2 quart baking dish. Sprinkle a little salt and pepper on cauliflower. Spread one half of the sour cream and one half of the cheese. Top with 2 tsp. sesame seed. Repeat layers. (3) Bake at 350 degrees for about 15 to 20 minutes. TURTLE DESSERT INGREDIENTS: 16 ice-cream sandwiches / 1 (12 oz.) jar caramel sauce / 1-1/4 cups chopped pecans, toasted / 1 (12 oz.) container frozen whipped topping, thawed / Hot fudge sauce, heated. (1) Place 8 ice-cream sandwiches in a 13 x 9 inch baking dish. Spread caramel sauce evenly over sandwiches. Sprinkle evenly with one cup pecans. Top with remaining ice-cream sandwiches. Spread whipped topping evenly over sandwiches. Sprinkle with remaining 1/4 cup pecans. Cover and freeze at least 1 hour. Let stand 5 minutes before serving; cut into squares. Drizzle with warm hot fudge sauce. MAKES 10 SERVINGS.... SHRIMP SAUCE INGREDIETS: 2 cups mayonnaise /6 Tbps. ketchup / 4 tsp. mustard / 4 tsp. lemon juice / 2 tsp. Worcestershire, sauce / 1 tsp. garlic powder / WHISK together all ingredients. Makes 2-1/2 cups. SHRIMP SALAD INGREDIENTS: 1 pound boiled shrimp / 1/4 cup minced celery / 2 Tbsp. minced onion / 1-1/4 cups Shrimp Sauce / 1 head iceberg lettuce, shredded / 3 to 4 tomatoes, cut into wedges / Garnish: chopped fresh chives. PEEL shrimp, and devein, if desired. Coarsely chop shrimp, and place in a bowl. STIR: together celery, onion, and Shrimp Sauce. Add shrimp, and toss. Serve over iceberg lettuce with tomato wedges. Garnish, if desired. MAKES ABOUT 2-1/2 CUPS.
The Three Gretch Guitars Three Little Kiddies Sam & Grandson Cameron
FIVE MINUTE DIP: INGREDIENTS: 1 (8 oz.) pkg. cream cheese, softened / 1 cup mayonnaise / 1 pkg. dry ranch-style salad dressing mix / 1/2 onion, finely minced. (1) Combine cream cheese and mayonnaise and beat until creamy. (2) Stir in salad dressing mix and onion. (3) Chill and serve with fresh vegetables.
STRAWBERRY FIZZ: INGREDIENTS: 2 (10 oz.) boxes frozen strawberries, thawed / 2 (6 oz.) cans frozen pink lemonade concentrate / 2 (2 liter) bottles ginger ale, chilled / Fresh strawberries to garnish, optional. (1) Process strawberries through blender. (2) Pour lemonade into punch bowl and stir in strawberries (3) Add chilled ginger ale and stir well.
APPLE-TOPPED TENDERLOIN INGREDIENTS: 1-1/2 cups hickory marinade, divided / 1 (3/4 pound pork tenderloin / 1 (20 oz.) can apple pie filling / 3/4 tsp. cinnamon. (1) In a baggie combine 1 cup marinade and tender-loin; seal bag. Marinade in refrigerator for at least 1 hour. (2) Remove tenderloin; discard used marinade. (3) Cook tenderloin uncovered at 325 degrees for 1 hour, basting twice with 1/4 cup of the marinade. Let stand 10 to 15 minutes before slicing. In a saucepan combine pie filling, the extra 1/4 cup marinade and cinnamon heat. SERVE HEATED APPLES OVER SLICED TENDERLOIN.
CHEESY CHICKEN SOUP: INGREDIENTS: 1 (10-1/2 oz.) can fiesta nacho cheese soup / 1 (10-1/2 oz.) can cream of chicken soup / 1 soup can milk / 1 chicken bouillon cube or 1 tsp. bouillon granules. (1) Mix all ingredients in saucepan and stir until smooth.
SEAFOOD DELIGHT: INGREDIENTS: 1 (6 oz) can shrimp, drained / 1 (6 oz.) can crabmeat, drained, flaked / 1 (10 oz.) can corn or potato chowder / 2-3 cups seasoned breadcrumbs, divided. (1) Preheat the oven to 350 degrees. Mix the shrimp, crabmeat, chowder and 1/3 cup breadcrumbs. (2) Place in a prepared 1-1/2 quart casserole dish. Sprinkle with the remaining breadcrumbs. (3) Bake for 30 minutes or until the casserole is bubbling and the breadcrumbs are lightly browned.
PEANUTTY COCOA PUFFS: INGREDIENTS: 3/4 cup light corn syrup / 1-1/4 cups sugar / 1-1/4 cups chunky peanut butter / 4-1/2 cups cocoa puff cereal. (1) In a large saucepan bring syrup and sugar to a rolling boil. Stir in peanut butter: mixing well. Stir in cocoa puffs. (2) Drop on wax paper by teaspoonful.
Tim Coughenour & Son, Cameroon
BACON-CHEESE STROMBOLI: INGREDIENTS: 1 (10 oz.) tube refrigerated pizza dough / 3/4 cup shredded cheddar cheese / 3/4 cup shredded mozzarella cheese / 6 bacon strips, cooked and crumbled. (1) On a ungreased baking sheet, roll the dough into a 12 inch circle. (2) On one half of the dough, sprinkle cheeses and bacon to within 1/2 inch of edge. (3) Fold dough over filling; pinch edges to seal. (4) Bake at 400 degrees for about 10 minutes or until golden. Serve with salsa. CUT IN PIE SLICES.
PORK CHOP DINNER: INGREDIENTS: 4 medium potatoes, peeled / 2 large onions, sliced / 4-6 medium thick pork chops / milk. (1) Peel and thinly slice potatoes and onions (2) Place a layer of potatoes in the bottom of a 9 x 13 inch baking dish, sprinkle with salt and pepper. Place a layer of onions in dish and sprinkle with salt and pepper. (3) Arrange pork chops on top, sprinkle with salt and pepper. (4) Carefully pour the milk into dish until it is about 1/2 inch deep. Cover dish with foil sealing around edges. (5) Bake covered at 325 degrees for 1 hour. Uncover and bake 15 minutes more to brown chops.
CARAMEL-CINNAMON DESSERT: INGREDIENTS: 1 (5 oz.) pkg. French vanilla instant pudding / 3 cups milk / 1 (8 oz.) carton whipped topping / 1 box cinnamon graham crackers. (1) Combine the pudding and milk, mixing well. Fold in whipped topping. (2) Line bottom of a 9 x 13 inch glass dish with whole graham crackers. Put half the pudding mixture over crackers and top with a second layer of crackers. Spread remaining pudding over top. Top with the remaining crackers ( you should have 2 or 3 crackers left over from the box). (3) Add a prepared caramel icing over the last layer of graham crackers. Refrigerate. (Make this a day ahead of time so the pudding can soak into the crackers.
Our Granddaughter Paisley Coughenour
TURKEY TETRAZZINI INGREDIENTS: 1 pkg. (1 pound) linguine / 6 Tbsp. butter / 6 Tbsp. all-purpose flour / 1/2 tsp. salt / 1/4 tsp. pepper / 1/8 tsp. cayenne pepper / 3 cups chicken broth / 1 cup heavy whipping cream / 4 cups cubed cooked turkey / 1 cup sliced fresh mushrooms / 1 jar (4 oz.) diced pimientos, drained / 1/4 cup chopped fresh parsley / 4 to 5 drops hot pepper sauce / 1/3 cup grated Parmesan cheese. (1) Cook linguine according to package directions. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream. (2) Drain linguine; add 2 cups sauce and toss to coat. Transfer to a greased 9 x 13 inch baking dish. Make a well in center of pasta, making a space about 6 x 4 inches. (3) To the remaining sauce, add the turkey, mushrooms, pimientos, parsley and pepper sauce; mix well. Pour into center of dish. Sprinkle with cheese. (4) Cover and bake at 350 degrees for 30 minutes. Uncover; bake 20 to 30 minutes longer or until bubbly and heated through. MAKES 8 SERVINGS. CAPRESE CHICKEN WITH BACON INGREDIENTS: 8 bacon strips / 4 boneless skinless chicken breast halves (6 oz. each) 1 Tbsp. olive oil / 1/2 tsp. salt / 1/4 tsp. pepper / 2 plum tomatoes, sliced / 6 fresh basil leaves, thinly sliced / 4 slices part-skim mozzarella cheese. (1) Place bacon in an ungreased 15 x 10 x 1 inch baking pan. Bake at 400 degrees for 8 to 10 minutes or until partially cooked but not crisp. Remove to paper towels to drain. Place chicken in an ungreased 9 x 13 inch baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in 2 bacon strips. arranging bacon in a crisscross. (2) Bake, uncovered, at 400 degrees for 20 to 25 minutes or meat thermometer reads 170 degrees. Top with cheese; bake 1 minute longer or until melted. MAKES 4 SERVINGS.
CREAM OF TURKEY S0UP INGREDIETS: 1 (10-1/2 oz.) can cream of celery soup / 1 (10-1/2 oz.) can cream of chicken soup / 2 (10-1/2 oz.) cans milk or cream / 1 cup finely diced leftover turkey. (1) combine all ingredients in a large saucepan. (2) Serve hot.
SHRIMP NEWBURG INGREDIENTS: 1 (10-1/2 oz.) can condensed cream of shrimp soup / 1/4 cup water / 1 tsp. seafood seasoning / 1 (1 pound) pkg. frozen cooked salad shrimp, thawed (1) In a saucepan, combine soup, water and seafood seasoning. Bring to a boil. (2) Reduce heat and stir in shrimp. Heat thoroughly. SERVE OVER HOT WHITE RICE
BLUEBERRY COBBLER INGREDIENTS: 2 (20 oz.) cans blueberry pie filling / 1 box white cake mix / 1 egg / 1 stick margarine, softened. (1) Spread pie filling in a greased 9 x 13 inch baking dish. (2) With mixer, combine cake mix, egg and margarine. blend well. Mixture will be stiff. (3) Spoon over filling. (4) Bake at 350 degrees for 45 minutes or until golden brown.
Four of my grandchildren. Cameron, Emma, Cannon & Paisley
BUSY DAY BARBECUED MEATBALLS INGREDIENTS: MEATBALLS: 1-1/2 pounds ground beef / 1 egg, slightly beaten / 1/2 cup soft bread crumbs / 1 tsp. salt / pepper to taste. SAUCE: 1 cup ketchup / 1 Tbsp. Worcestershire sauce / 2 Tbsp. brown sugar / 2 Tbsp. vinegar / 1/4 tsp. salt / Dash pepper. (1) Combine all meatball ingredients. Shape into 1 inch balls. (2) Mix sauce ingredients well. Pour over meatballs in a glass baking pan. Refrigerate until baking time. (3) Bake at 350 degrees for 1 hour and 15 minutes. Baste once or twice while baking. Do not brown the meatballs first. MAKES 20-25 MEATBALLS. HAM AND POTATO CASSEROLE INGREDIENTS: 4 Large potatoes / 1 medium onion, grated / 8 Tbsp. margarine, melted / 3 eggs, slightly beaten / 2 heaping Tbsp. flour / 1 tsp. salt / 1/2 tsp. pepper / 1 cup milk / 1 cup diced baked ham. (1) Peel and grate potatoes. Combine all ingredients and spoon into well greased 8 x 12 inch baking dish. (2) Bake at 350 degrees for 1 hour until browned. MAKES 4--6 SERVINGS. NAKED APPLE PIE INGREDIENTS: 1 egg / 1/2 cup brown sugar / 1/2 cup white sugar / 1 tsp. vanilla / Pinch salt / 1/2 cup flour/ 1 tsp. baking powder / 2 medium apples, peeled and sliced / 1/2 cup chopped pecans. (1) Beat egg in medium bowl. Add sugars, vanilla, salt, four and baking powder and mix well. Stir in apples and pecans. (2) Spread ingredients into greased 9 inch pie plate. (3) Bake at 350 degrees for 1/2 hour. Serve with whipped cream or ice cream. MAKES 1 9 INCH PIE.
HOT BUNWICHES: INGREDIENTS: 8 hamburger buns / 8 slices Swiss cheese / 8 slices ham / 8 slices turkey / 8 slices American cheese. (1) Lay out all 8 buns. On the bottom bun, place the slices of Swiss cheese, ham, turkey, and American cheese. Place the top bun over the American cheese. (2) Wrap each bunwich individually in foil and place in freezer. When ready to serve, take out of freezer 2 to 3 hours before serving. Heat at 325 degrees for about 30 minutes. Serve hot.
EASY FRENCH ONION SOUP INGREDIENTS: 4 cups sliced onions / 1/4 cup margarine / 1/4 cup flour / 6 cups water / 1/4 cup beef bouillon granules / 6 slices French bread, cubed / 1 cup grated mozzarella cheese. (1) In a large saucepan saute' onions in margarine. Cook over low heat until onions are tender, stirring occasionally. Sprinkle with flour and cook for 2 minutes, stirring constantly. (2) Add water and beef bouillon. Heat until boiling, cover and simmer another 20 minutes. (3) Ladle soup into oven-proof bowls and top with French bread. Top with grated cheese and place under broiler until cheese melts and is bubbly. Serve immediately. MAKES 6-8 SERVINGS.
FRENCH APPLE PIE INGREDIENTS: 6-8 cooking apples / 1 tsp. cinnamon / 1 cup graham cracker crumbs / 1/2 cup flour / 1 cup sugar / 1/2 tsp. ground nutmeg / 1/4 tsp. ground ginger / 8 Tbsp. butter or margarine, melted / 1 9" unbaked pie shell. (1) Peel, core and thinly slice apples. Combine all dry ingredients. Sprinkle 1 Tbsp. dry ingredients over bottom of deep-dish crust. Add layer of apple slices followed by layer of dry mixture. Continue alternating layers until apples are mounded in pie shell. Top with any remaining dry ingredients. Carefully drizzle melted butter over all and Bake at 350 degrees for approximately 1 hour. Make 1 deep-dish 9" pie.
PUMPKIN COFFEE CAKE: INGREDIENTS: 1 pkg. (16 oz.) pound cake mix / 3/4 cup canned pumpkin / 6 Tbsp. water / 2 eggs / 2 tsp. pumpkin pie spice / 1 tsp. baking soda. TOPPING: 1/2 cup chopped walnuts / 1/2 cup packed brown sugar / 1/4 cup all-purpose flour / 3 tsp. butter melted. (1) In a large bowl, combine the first six ingredients. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half of the pumpkin mixture into a greased 9 inch square baking pan. (2) In a small bowl, combine the topping ingredients, sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full). (3) Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. YIELD 9 SERVINGS. PIZZA QUESADILLAS: INGREDIENTS: 1 cup meatless spaghetti sauce / 2 tsp. butter, softened / 4 four tortillas (10 inches) / 1 cup (4 oz.) shredded part- skim mozzarella cheese / 8 thin slices hard salmi / 4 slices pepperoni / 1/4 cup shredded Parmesan cheese / 1/2 tsp. dried oregano. (1) In a small saucepan, cook the spaghetti sauce over medium- low heat for 3-4 minutes or until heated through. (2) Meanwhile, spread the butter over one side of each tortilla. Sprinkle unbuttered side of two tortillas with mozzarella cheese; top with salami and pepperoni. Sprinkle with Parmesan cheese and oregano. Top with remaining tortillas, buttered side up. (3) Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted. Cut into wedges , serve with warm ed spaghetti sauce. YIELD: 2 SERVINGS.
BUFFALO WING POPPERS: INGREDIENTS: 20 jalapeno peppers / 1 pkg. (8 oz.) cream cheese, softened / 1-1/2 cups (6 oz.) shredded part-skim mozzarella cheese / 1 cup diced cooked chicken / 1/2 cup blue cheese salad dressing / 1/2 cup buffalo wing sauce. (1) Cut peppers in half lengthwise, leaving stems in tact; discard seeds. In a small mixing bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. (2) Place in a greased 15 x 10 x 1 inch baking pan. Bake, uncovered, at 325 degrees for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. YIELD: 40 APPETIZERS. ANTIPASTO SALAD PLATTER: INGREDIENTS: 1/2 pound fully cooked ham, diced / 1 jar (10 oz.) primiento-stuffed olives, drained and sliced / 1 can (3.8 oz.) sliced ripe olives , drained / 1 pkg. (3-1/2 oz.) sliced pepperoni, quartered / 8 cups shredded lettuce / 10 to 12 cherry tomatoes, quartered / 1 cup Italian salad dressing / 1-1/2 cups (6 oz.) shredded part-skim mozzarella cheese. (1) In a bowl, combine the ham, olives and pepperoni. On a platter or individual salad plates, arrange the lettuce, olive mixture and tomatoes. Drizzle with dressing, sprinkle with cheese. YIELD: 8 SERVINGS. SAUCY POTATOES WITH HAM: INGREDIENTS: 1 can (10-3/4 oz.) condensed cream of potato soup, undiluted / 1/2 cup heavy whipping cream / 1/2 tsp. salt / 1/4 tsp. pepper / 4 large red potatoes, thinly sliced / 1 cup cubed fully cooked ham / 1/2 cup thinly sliced green onions with tops / 1/2 cup salad croutons, crushed. (1) In a large bowl, combine the soup, cream, salt and pepper. Fold in the potatoes, ham and onions. Transfer to a greased 2 qt. baking dish. Cover and bake at 350 degrees for 50 minutes. Uncover; sprinkle with croutons. Bake 15-20 minutes longer or until potatoes are tender and topping is golden brown. YIELD: 6-8 SERVINGS.
ORANGE BEEF TERIYAKI INGREDIENTS: 1 can (11 oz.) manadarin oranges / 2 Tbsp. cornstarch / 1-1/2 pounds boneless beef sirloin steak, thinly sliced / 2 Tbsp. vegetable oil / 1/2 cup soy sauce / 2 Tbsp. honey / 2-1/2 tsp. ground ginger / 1 garlic clove, minced / Hot cooked rice / green onion and orange peel curls, optional. (1) Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 2 Tbsp. reserved juice until smooth; set aside. (2) In a large skillet or wok, stir-fry beef in oil. Add the soy sauce, honey, ginger and remaining juice. Coover and cook over medium heat for 5-10 minutes or until meat is tender. (3) Stir cornstarch mixture; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges. Serve over rice. Garnish with curls is desired. YIELD: 4-6 SERVINGS.
SWISS SPINACH SALAD INGREDIENTS: 1 pkg. (6 oz.) fresh baby spinach / 1 cup (4 oz.) shredded Swiss cheese / 3 Tbsp. crumbled cooked bacon / 1/2 cup Caesar salad dressing / Salad croutons. (1) In a large bowl, combine spinach, cheese and bacon. Drizzle with dressing and toss to coat. op with croutons. Serve immediately. YIELD: 4-6 SERVINGS.
PINK LEMONADE PIE INGREDIENTS: 1 pkg. (8 oz.) cream cheese, softened / 3/4 cup pink lemonade concentrate / 4 drops red food coloring, optional / 1 carton (8 oz.) frozen whipped topping, thawed / 1 shortbread pie crust (9 inches) / lemon slices and additional whipped topping, optional.
HOT CRAB SPREAD: INGREDIENTS: 1-1/2 cups chopped green onions / 6 garlic cloves, minced / 1 Tbsp. butter / 1 Tbsp. mayonnaise / 8 cups (32 oz.) shredded Monterey Jack cheese / 4 cans (6 oz. each) crabmeat, drained, flaked and cartilage removed. (1) In a skillet, saute onions and garlic in butter until tender. Transfer to a 3 qt. slow cooker; add mayonnaise. Stir in cheese. Cover and cook on low for 30 minutes or until cheese is melted. Stirring occasionally. (2) Stir in crab; cover and cook 1 hour longer or until heated through. Serve spread warm with crackers. YIELD: 6 CUPS FLAVORFUL CHICKEN ROLL-UPS: INGREDIENTS: 6 boneless skinless chicken breast halves / 1 pkg. (10 oz.) sliced mozzarella cheese / 1/2 cup all-purpose flour / 2 eggs, lightly beaten / 2/3 cup seasoned bread crumbs / 1/2 cup buttter, melted // 1/2 tsp. dried oregano. (1) Flatten chicken to 1/3 inch thickness. Place one cheese slice on each piece of chicken; roll up tightly. Secure with a toothpick. (2) Place the flour, beaten eggs and bread crumbs in separate shallow bowls. Coat chicken with flour. Dip in beaten eggs, then coat with bread crumbs. (3) Place seam side down in an ungreased 2 -1/2 qt. baking dish. Combine the butter and oregano; drizzle over the chicken. Bake, uncovered, at 350 degrees for 40 to 50 minutes or until chicken juices run clear. Discard toothpicks before serving. YIELD: 6 SERVINGS.
CHICKEN NACHO DIP INGREDIENTS: 2-1/2 cups cubed cooked chicken breast / 1 can (16 oz.) refried beans / 1 cup salsa / 3/4 cup chopped onion / 2 cups (8 oz.) shredded cheddar or Colby-Monterey Jack cheese / Tortilla chips. (1) In a large saucepan, combine the chicken, beans, salsa and onion; heat through. Transfer to a serving bowl, sprinkle with cheddar cheese. Serve with tortilla chips. YIELD: 4 CUPS. PULL-APART BACON BREAD INGREDIENTS: 12 bacon strips, diced / 2 tubes (12 oz. each) refrigerated butter milk biscuits / 2 cups (8 oz.) shredded part-skim mozzarella cheese / 1 Tbsp. Italian salad dressing mix / 2 tsp.. olive oil. (1) In a large skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove to paper towels to drain. Separate the biscuits; cut each biscuit into quarters. (2) In a large bowl, combine cheese, dressing mix, oil and bacon. Place half of biscuit pieces in a greased 10-inch fluted tube pan; sprinkle with half of cheese mixture. Top with remaining biscuit pieces and cheese mixture. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve immediately. YIELD: 12 SERVINGS. CHICKEN WRAPS INGREDIENTS: 1/2 cup garlic-herb cheese spread / 4 flavored flour tortillas of your choice (8 inches) / 4 large lettuce leaves / 3 plum tomatoes, cut into thin slices / 1 pkg. (6 oz.) thinly sliced deli smoked chicken breast / 1 medium cucumber, cut lengthwise into thin slices / 1/2 cup shredded carrot. (1) Spread 2 Tbsp. of the cheese spread over each tortilla. Layer with the lettuce leaves, tomatoes, deli chicken, cucumber and carrot. Roll up tortillas tightly. YIELD 4 SERVINGS.
CANNON TIM & JODIE CAMERON
Creamy Italian Chicken Fettuccine INGREDIENTS: 1/2 lb. fettuccine, uncooked / 3 cups mixed fresh broccoli florets and red pepper strips / 2 Tbsp. oil /3/4 lb. boneless skinless chicken breasts, cut into strips / 1 cup milk / 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed / 3/4 cup KRAFT Shredded Italian* Five Cheese Blend / 3 Tbsp. KRAFT Grated Parmesan Cheese. (1) Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the cooking water for the last 3 min. (2) Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 8 min. or until done. Remove chicken from skillet; cover to keep warm. (3) Add milk and cream cheese to skillet; cook on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly. Stir in chicken and shredded cheese. (4) Drain pasta mixture; place on serving plate. Top with chicken mixture and Parmesan. MAKES 4.
No-Fail Scalloped Potatoes INGREDIENTS: 1 onion, chopped 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed / 1 can (14-1/2 oz.) chicken broth / 1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard / 1-1/2 lb. red potatoes (about 3), peeled, thinly sliced / 35 round buttery crackers, crushed / 3 Tbsp. KRAFT Grated Parmesan Cheese / 2 Tbsp. butter, melted / 2 tsp. chopped fresh parsley. (1) Heat oven to 350ºF. (2) Heat skillet on medium-high heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Add cream cheese, broth and mustard; mix well. Remove from heat. Add potatoes; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray. (3 )Mix remaining ingredients; sprinkle over potato mixture. (4) Bake 50 min. to 1 hour or until potatoes are tender. Let stand 5 min. before serving. MAKES 16.
Easy Chicken & Broccoli Alfredo INGREDIENTS: 1/2 lb. fettuccine, uncooked / 2 cups small fresh broccoli florets / 1/4 cup KRAFT Zesty Italian Dressing /1 lb. boneless skinless chicken breasts, cut into bite-size pieces / 1-2/3 cups milk / 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed / 1/4 cup KRAFT Grated Parmesan Cheese / 1/2 tsp. dried basil leaves (1) Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 8 to 10 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly; cook 1 to 2 min. or until sauce is well blended and heated through. Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. MAKES 4 SERVINGS,
BLACKBERRY LEMONOADE INGREDIENTS: 4 cups water, divided / 1 cup sugar / 1 cup lemon juice / 1 Tbsp. grated lemon zest / 1 cup black- berries / 1 to 2 drops blue food coloring, optional. (1) In a large saucepan, bring 2 cups water and sugar to a boil. Boil for 2 minutes, stirring occasionally. Remove from the heat. Stir in the lemon juice, zest and remaining water: cool slightly. (2.) In a blender, combine 1 cup of lemon mixture and the blackberries, cover and process until blended. Strain and discard seeds. Pour blackberry mixture and remaining lemon mixture into a pitcher, stir well. Add food coloring if desired. Refrigerate until chilled. Serve in chilled glasses over ice. MAKES ABOUT 1-1/2 QUARTS. ICED COFFEE INGREDIENTS: 4 tsp. instant coffee granules / 1 cup boiling water / Sugar substitute equivalent to 4 tsp. sugar, optional / 1 cup fat-free milk / 4 tsp. chocolate sryup / 1/8 tsp. vanilla extract / ice cubes. (1.) In a large bowl, dissolve coffee in water. Add sweetener if desired. Stir in the milk, chocolate syrup and vanilla, mix well. Serve over ice. MAKES 2 SERVINGS. CINNAMON CRESCENT TWISTS: INGREDIENTS: 1 pkg. (8 oz.) refrigerated crescent rolls / 1/4 cup packed brown sugar / 2 Tbsp. butter, softened / 1-1/2 tsp. ground cinnamon. GLAZE: 1/4 cup confectioner's sugar / 1 Tbsp. butter, melted / 1-1/2 tsp. hot water / 1/8 tsp. almond extract. (1.) Separate crescent roll dough into 4 rectangles: press seams to seal in a small bowl, combine the brown sugar, butter and ground cinnamon, spread over 2 rectangles. Top with the remaining 2 rectangles. Starting from a long side cut each rectangle into 8 strips. Twist each strip several times; seal the ends together. (2.) Place on greased baking sheets. Bake at 375 degrees for 10 - 12 minutes or until golden brown. Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists. MAKES 16 SERVINGS.
SHEEPHERDER'S BREAKFAST INGREDIENTS: 1 pound sliced bacon, diced / 1 medium onion, chopped / 1 pkg. (26 oz.) frozed shredded hash brown potatoes, thawed / 7 eggs / salt and pepper to taste / 2 cups (8 oz.) shredded cheddar cheese / optional: Chopped fresh parsley. (1) In a large skillet, cook bacon and onion until bacon is crisp. Drain all but 1/2 cup of the drippings. Add hash browns to skillet; mix well. Cook over medium heat for 10 minutes, turning when browned. Make seven "wells" evenly spaced in the hash browns. Place one egg in each well. Sprinkle with salt and pepper. Sprinkle with cheese if desired. Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parsley; serve immediately. YIELD: 7 SERVINGS. HAM-STUFFED MANICOTTI INGREDIENTS: 8 manicotti shells / 1/2 cup chopped onion / 1 Tbsp. vegetable oil / 3 cups (1 pound) ground fully cooked ham / 1 can (4 oz.) sliced mushrooms, drained / 1 cup (4 oz.) shredded Swiss cheese, divided / 3 Tbsp. grated Parmesan cheese / 1/4 to 1/2 cup chopped green pepper / 3 Tbsp. butter or margarine / 3 Tbsp. all-purpose flour / 2 cups milk / Paprika / Chopped fresh parsley (1) Cook manicotti according to package directions; set aside. In a large skillet, saute onion in oil until tender. Remove from the heat. Add ham, mushrooms, half of the Swiss cheese and Parmesan, set aside. In a saucepan, saute green pepper in butter until tender. Stir in flour until thoroughly combined. Add milk; cook, stirring constantly, until thickened and bubbly. Mix a quarter of the sauce into ham mixture. (2) Stuff each shell with about 1/3 cup of filling. Place in a greased 11 x 7 x 2 inch baking dish. Top with remaining sauce; sprinkle with paprika. Cover and bake at 350 degrees for 30 minutes or until heated through. Sprinkle with parsley and remaining Swiss cheese before serving. YIELD: 8 SERVINGS.
Margie
FLUFFY PINEAPPLE TORTE INGREDIENTS: 1-1/2 cups graham cracker crumbs / 1/4 cup butter or margarine, melted / 2 Tbsp. sugar FILLING: 1 can (12 oz.) evaporated milk /1 pkg. (3 oz.) lemon gelatin / 1 cup boiling water / 1 pkg. (8 oz.) cream cheese, softened / 1/2 cup sugar / 1 can (8 oz.) crushed pineapple, drained / 1 cup chopped walnuts, divided. (1) Combine crumbs, butter and sugar; press into the bottom of a 13 x 9 inch baking dish. Bake at 325 degrees for 10 minutes; cool. Pour evaporated milk into a metal mixing bowl. Add the mixer beaters. Cover and chill bowl and beaters for at least 2 hours. Meanwhile, in a small bowl, dissolve gelatin in water, chill until syrupy, about 30 minutes. Remove milk from refrigerator and beat until stiff peaks form. (2) In a large mixing bowl, beat cream cheese and sugar until smooth. Add gelatin; mix well. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust. Chill for at least 3 hours or overnight. Sprinkle remaining walnuts over the top before filling is completely firm. YIELD: 12 SERVINGS..... BAKED GARLIC CHICKEN: INGREDIENTS: 1/3 cup mayonnaise / 1/4 cup grated Parmesan cheese / 3 to 4 Tbsp. savory herb with garlic soup mix / 4 boneless skinless chicken breast halves / 2 Tbsp. dry bread crumbs. (1) In a bowl, combine mayonnaise, Parmesan cheese and soup mix. Place the chicken in a greased 11 x 7 inch x 2 inch baking dish. Spread with the mayonnaise mixture. Sprinkle with bread crumbs. Bake, uncovered, at 400 degrees for 20 - 25 minutes or until juices run clear and a meat thermometer reads 170 degrees. YIELD: 4 SERVINGS.
EASY MEATBALL STROGANOFF: INGREDIENTS: 1 pound ground beef / 1/4 cup fine dry bread crumbs / 1/4 onion, chopped fine / 1 egg / 1/4 tsp. salt / 1 can cream of mushroom soup / 1/2 cup sour cream / 1/4 cup water / 8 oz. noodles, cooked. (1) Mix thoroughly: beef, crumbs, onion, egg and salt. Shape into 16 meatballs. Brown in skillet (use shortening if necessary). Pour off fat. Add soup, sour cream, and 1/4 cup water. Cover and simmer for 20 minutes. Stir often. Serve with noodles. PISTACHIO PIE: INGREDIENTS: 1 small box instant pistachio pudding / 1 (8 oz.) container sour cream / 1 small can crushed pineapple, drained / 1 small container Cool Whip. (1) Mix together and pour into prepared chocolate graham cracker pie crust. Put in refrigerator and let set. GRANDMA'S KNEE SLAPPING CHICKEN AND DRESSING: INGREDIENTS: 8 oz. chicken flavored stuffing / 1 stick butter, melted / 1 - 3 pound cooked chicken chunks / 4 oz. sour cream / 1 can cream of celery soup / 2 cup broth. (1) Mix melted butter with stuffing. Put 1/2 of stuffing in bottom of 9 x 13 pan. Add chicken layer. Pour 1 cup broth over chicken and stuffing. Mix sour cream, soup, and 1 cup broth and pour over chicken stuffing. Top with rest of stuffing. Bake at 350 degrees for 30-45 minutes.
SOME AMISH SAYINGS & QUOTES. <> Nothing lies beyond the reach of prayer except that which lies outside the will of God. <> The only food that is not getting more expensive these days is FOOD FOR THOUGHT. <> It is always a good idea to keep your words soft and sweet because you never know when you may have to eat them. <> Riches that are in the heart cannot be stolen. --------------------------------------------------------------------------------
Chris & Sharae Streng (My granddaughter & son-in-law)
CABBAGE SAUSAGE SUPPER: INGREDIENTS: 2 pounds smoked sausage, halved and cut into 3/4 inch slices / 1 large onion, cut into eights / 1 medium head cabbage, chopped 1/2 cup water / 1 pound carrots, cut into 1/2 inch slices / 5 medium potatoes, peeled and cut into 3/4 inch cubes. (1) In a Dutch oven or soup kettle, cook the sausage and onion over medium heat until the sausage is lightly browned and onion is tender; drain. Add cabbage and water. Cover and cook for 25-30 minutes or until the vegetables are tender. MAKES 12 SERVINGS
SHORTCUT SAUSAGE LASAGNA: INGREDIEINTS: 1 pound bulk Italian sausage / 1 jar (14 oz.) meatless spaghetti sauce / 1/2 cup chopped onion / 1/2 cup chopped green pepper / 1/2 cup water / 1 can (2-1/4 oz.) sliced ripe olives, drained / 1/4 tsp. salt / 6 uncooked lasagna noodles / 1 cup ricotta cheese / 2 cups shredded part skim mozzarella cheese 1/4 to 1/2 cup grated Parmesan cheese. (1) Crumble Italian sausage into a large microwave-safe bowl. Cover, microwave on high for 3-5 minutes or until meat is no longer pink, stirring once, drain. Stir in spaghetti sauce, onion, green pepper , water, olives and salt. (2) In greased 11 x 7 inch microwave-safe dish, layer 1-1/2 cups meat sauce, then 3 noodles, 1/2 cup ricotta cheese and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining meat sauce. Sprinkle with Parmesan cheese. (3) Cover and microwave at 70% power for 21-24 minutes or until noodles are tender. Springle with the remaining 1 cup mozzarella cheese. Microwave uncovered, on high for 45-60 seconds or until cheese is melted. Let stand 5 minutes before cutting. MAKES 6 SERVINGS.
CHERRY KISS COOKIES INGREDIENTS: 1 cup butter, softened / 1 cup confectioners' sugar / 1/2 tsp. salt / 2 tsp. maraschino cherry juice / 1/2 tsp. almond extract / 6 drops red food coloring, optional / 2-1/4 cups all-purpose flour / 1/2 cup chopped maraschino cherries / 54 milk chocolate kisses, unwrapped. (1) Preheat oven to 350 degrees. In a large bowl, heat butter, confectioners' sugar and salt until blended. Beat in maraschino cherry almond extract and, if desired, food coloring. Gradually beat in flour. Stir in the maraschino cherries. (2) Shape dough into 1 inch balls. Place balls 1 inch apart on greased baking sheets. (3) Bake cookies 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool. MAKES 4 DOZEN.
CUCUMBER CHICKEN CROISSANTS INGREDIENTS: 2 Tbsp. mayonnaise / 1/4 to 1/2 tsp. dill weed / 4 croissants, split / 4 lettuce leaves / 4 slices provolone cheese / 1 medium cucumber, thinly sliced / 1/2 pound thinly sliced deli chicken. (1) In a small bowl, mix mayonnaise and dill. Spread over the bottoms of croissants. Top with lettuce, cheese, cucumber and chicken; replace tops. MAKES 4 SERVINGS.
TOASTED REUBENS INGREDIENTS: 4 tsp. prepared mustard / 8 slices rye bread / 4 slices Swiss cheese / 1 pound thinly sliced deli corned beef / 1 can (8 oz.) sauerkraut, rinsed and well drained / 1/2 cup mayonnaise / 3 Tbsp. ketchup / 2 Tbsp sweet pickle relish / 1 Tbsp. prepared horseradish / 2 Tbsp. butter. (1) Spread mustard over four slices of bread. Layer with cheese, corned beef and saurkraut. In a small bowl, mix mayonnaise, ketchup, relish and horseradish; spread over the remaining bread. Place over the sauerkraut. Spread the outsides of sandwiches with butter. (2) In a large skillet, toast the sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted. MAKES 4 SERVINGS.
My grandson, Cannon
CREAMY BUFFALO CHICKEN ENCHILADAS INGREDIENTS: 3 cups shredded rotisserie chicken / 1 can (10 oz.) enchilada sauce / 1/4 cup Buffalo wing sauce / 1-3/4 cups (5 oz.) shredded Monterey Jack or cheddar cheese, divided / 12 corn tortillas (6 inches) warmed / 1 can (10-3/4 oz.) condensed cream of celery soup, undiluted / 1/2 cup blue cheese salad dressing / 1/4 cup 2% milk / 3/4 tsp. chili powder. Optional toppings: sour cream, thinly sliced green onions and additional Buffalo wing sauce. (1) Preheat oven to 350 degrees. In a large bowl, mix the shredded chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese. (2) Place 1/4 cup chicken mixture off center on each tortilla. Roll up; place in a greased 13 x 9 inch baking dish, seam side down. (3) In a small bowl, mix the cream of celery soup, salad dressing and milk; pour over the enchilada. Sprinkle with remaining cheese; top with chili powder. (4) Bake, uncovered, 25-30 minutes or until heated through and cheese is melted. Add toppings as desired. MAKES 6 SERVINGS HEARTY SAUSAGE MINESTRONE INGREDIENTS: 1 pound bulk Italian sausage / 1 medium onion, chopped / 2 celery ribs, chopped / 2 medium carrots, chopped / 3 cans (14-1/2 oz. each) diced tomatoes with basil, oregano and garlic, undrained / 2 cans (16 oz. each) kidney beans, rinsed and drained / 2 cans (14-1/2 oz. each) chicken broth / 1/4 tsp. garlic powder / 1/4 tsp. pepper / 1 cup ditallni or other small pasta. (1) In a Dutch oven, cook Italian sausage, onion, celery and carrots over medium heat 8-10 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. (2) Stir in the tomatoes, beans, chicken broth, garlic powder and pepper: bring to a boil. Add pasta; cook, covered 6-8 minutes or until pasta is tender. MAKES 8 SERVINGS: (3-1/2 QUARTS)
CHEESY BEEF TACO DIP INGREDIENTS: 2 pounds ground beef / 1 large onion, finely chopped / 1 medium green pepper, finely chopped / 1 pound Velveeta cubed / 1 pound pepper jack cheese, cubed / 1 jar 16 oz.) taco sauce / 1 can (10 oz.) diced tomatoes and green chiles, drained / 1 can ((4 oz.) mushroom stems and pieces, drained and chopped / 1 can 2-1/4 oz.) sliced ripe olives, drained / Tortilla chips (1) In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink, drain. Stir in the cheeses, taco sauce, diced tomatoes, mushrooms and olives. Cook and stir over low heat until cheese is melted. Serve warm with tortilla chips. MAKES 10 CUPS
GARLIC BREAD TUNA MELTS INGREDIENTS: 1/4 cup butter, cubed / 3 garlic cloves, minced / 4 French rolls or hoagie buns, split / 2 cans (one 22 oz., one 5 oz.) albacore white tuna in water, drained and flaked / 1/4 cup reduced-fat mayonnaise / 1-1/4 tsp. dill weed, divided / 8 slices cheddar cheese / 8 slices tomato. (1) Preheat broiler. In a microwave, melt butter with garlic. Place rolls on a baking sheet, cut side up, brush with the butter mixture. Broil 2-3 inches from heat until lightly browned, 2-3 minutes. (2) In a small bowl, mix tuna, mayonnaise and 1 tsp. dill. Layer roll bottoms with tuna mixture and cheese. Broil until the cheese is melted. 1-2 minutes longer. Top with tomato, sprinkle with remaining dill. Replace tops, serve immediately. MAKES 4 SERVINGS
PUMPKIN PIE CHEESECAKE INGREDIENTS: 1-1/2 cups graham cracker crumbs / 1 Tbsp. sugar / 5 Tbsp. butter, melted...FILLLING: 3 pkg. (8 oz. each) cream cheese, softened / 1 cup sugar / 1 tsp. vanilla extract / 3 large eggs, room temperature, lightly beaten / 1 cup canned pumpkin / 1/2 tsp. ground cinnamon / 1/4 tsp. ground nutmeg / 1/4 tsp. ground allspice / Whipped cream. (1) In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 inchess up the side of a greased 9 inch springform pan. Bake at 350 degrees for 5 minutes. Cool on a wire rack. In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture. (2) Pour into crust. Bake at 350 degrees for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. (3) Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove side of pan just before serving. Garnish with whipped cream. MAKES 12 SERVINGS.6
BAKED RICE DINNER INGREDIENTS: 3/4 stick(6 Tbsp) butter / 10-3/4 oz.) can French onion soup / 10-3/4 oz. can beef consomme / 1 cup long-grain rice, uncooked / 2-3 cups bite-size pieces of left-over roast beef, or pork, or chicken, or cooked ground beef, optional. (1) Use stick of butter to butter 1-1-1/2 quart baking dish. Cut remaining butter into chunks. Place in baking dish. (2) Add soup, consomme, rice, and meat if you wish. (3) Cover. Bake at 350 degrees for 1-1-1/2 hours, or until liquid is absorbed. MAKES 4 SERVINGS. TURKEY BARBECUE WONDER INGREDIENTS: 1 celery rib, chopped / 1 medium onion, chopped / 1/4 cup green bell pepper, chopped / 1 Tbsp. oil / 1/4 cup brown sugar / 1/4 cup ketchup / 1/4 cup picante sauce / 2 Tbsp. Worcestershire sauce / 1-1/2 tsp. chili powder / 1 tsp. salt / 1/3 tsp. pepper / dash of crayenne pepper / 4 cups shredded or cubed, cooked turkey. (1) In a large skillet, saute celery, onion and green pepper in oil until tender. (2) Stir in brown sugar, ketchup, picante sauce, Worcestershire sauce, chili powder, salt, pepper and cayenne pepper. (3) Bring to a boil. Reduce heat and simmer uncovered 3-4 minutes. (4) Add turkey. Simmer 10 minutes longer or until heated through. (5) Serve on buns. VARIATIONS: 1. Increase ketchup to 3/4 cup. 2. Add 1-1-1/3 Tbsp. prepared mustard to step 2.
ELISE COUGHENOUR ABUNDANT LIFE CHURCH ALEX, SAM & ELISE
FRUIT TWISTS INGREDIENTS: 3-4 oz. pkg. crescent rolls / 1-3 oz. pkg. cream cheese, soft / 1/4 cup chopped nuts / 1/3 cup raspberry, peach, cherry or apricot preserves. (1) Unroll crescent dough. Seal perforation to form rectangles from each pkg. Pat each into an 8 x 4 inch rectangle. Spread cream cheese on each one. Top with fruit and nuts. Cut each rectangle into 4 8 x 1 inch strips (total 24 strips). Fold each strip in half, crosswise, and twist. Put on lightly greased foil lined baking sheet. Bake at 375 degrees for 8 to 10 minutes or until golden brown. NOW DAYS YOU'LL FIND ALMOST EVERTHING IN THE AVERAGE AMERICAN HOME EXCEPT THE FAMILY.
CUCUMER SANDWICHES INGREDIENTS: 1 carton (8 oz.) spreadable cream cheese / 2 tsp. ranch salad dressing mix / 12 slices pumpernickel or rye bread / 2 to 3 medium cucumbers, peeled (if desired) and thinly sliced. (1) In a large bowl, combine cream cheese and dressing mix. Spread on one side of each slice of bread Place cucumber slices on six of the bread slices. Top with the remaining bread slices. Serve immediately.
TEX-MEX PASTA INGREDEINTS: 2 cups uncooked spiral pasta / 1 lb. ground beef / 1 jar (16 oz.) salsa / 1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted / 1 cup shredded Mexican cheese blend, divided. (1) Preheat oven to 350 degrees. Cook the pasta according to pkg. directions. Cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup of cheese; heat through. (2) Drain pasta; stir into meat mixture. Transfer to a greased 11 x 7 inch baking dish. Sprinkle with the remaining cheese. Cover and bake until cheese is melted, about 15-20 minutes
CHICKEN BREAST ROLLED IN PARMESAN AND BREAD CRUMBS INGREDIENTS: 1 egg / 1/8 tsp. salt / 1/2 tsp. olive oil / 1/2 cup parmesan grated cheese / 1/2 cup fine white bread crumbs / 4 boneless chicken breasts / 1/4 tsp. salt / pinch of pepper / 1 cup flour, spread on plate. (1) Mix egg, 1/8 tsp. salt, and 1/2 tsp. olive oil. Mix 1/2 cup parmesan cheese and fine white bread crumbs. (2) Season chicken with salt and pepper. One at a time, roll chicken in flour and shake off excess. Dip in beaten egg. Then roll in cheese and bread crumbs. (3) Lay on wax paper and allow to set for 10-15 minutes or several hours. Saute on both sides in butter. 4 minutes .
CHEESY VEGETABLE CASSEROLE INGREDIENTS: 6 med-potatoes, cooked, peeled, sliced / 1 cup cheddar cheese, shredded / 1 cup sour cream / 1 can cream of chicken soup / 1/3 cup chopped onion / 1/4 cup butter / 1 tsp. salt. (1) Mix together potatoes, half of cheese, and the remaining ingredients. Put into casserole dish and sprinkle with remaining cheese. Bake at 400 degrees for 45 minutes.
BACON TOMATO SALAD INGREDIENTS: 1 pkg. (12 oz.) iceberg lettuce blend / 2 cups grape tomatoes, halved / 3/4 cup coleslaw salad dressing / 3/4 cup shredded cheddar cheese / 12 bacon stirps, cooked and crumbled. (1) In a large bowl, combine the lettuce blend and the tomatoes. Drizzle with dressing, sprinkle with cheese and bacon.
HAM & BRITWE MELTS INGREDIENTS: 8 slices multigrain bread / 1/4 cup apricot preserves / 1/2 pound sliced deli ham / 1 round (8 oz.) Brie cheese, rind removed, sliced / 3 Tbsp. butter, softened. (1) Spread 4 bread slices with half of the preserves. Layer with ham and cheese. Spread the remaining bread with remaining preserves; place over cheese, preserves side down. Spread the outside of each sandwich with butter. (2) In large skillet, toast the sandwiches over medium heat for 2-3 minutes on each side or until bread is golden brown and the cheese is melted.
PORK CHOP CASSEROLE: INGREDIENTS: 4 to 6 pork chops / 3 potatoes, peeled, sliced / 1 onion, sliced / 1 (10 oz.) can cream of mushroom soup / 1/2 cup milk. (1) Preheat oven to 350 degrees. Brown pork chops in skillet. Place potatoes in sprayed 9 x 13 inch pan. Layer onions on top. (2) Combine soup and milk and cover onions with three fourths soup mixture. Place browned pork chops on top. Spread remaining soup mixture. Bake, covered for 1 hour. SERVES 4 TO 6
ITALIAN SAUSAGE AND RAVIOLI: INGREDIENTS: 1 (16 oz.) pkg. sweet Italian pork sausage, casing removed / 1(28 oz.) jar chunky mushroom and green pepper spaghetti sauce / 1 (24 oz.) pkg. frozen cheese-filled ravioli, cooked and drained / 1/2 cup grated parmesan cheese. (1) In large skillet over medium heat, brown sausage and stir until meat is no longer pink. Stir in spaghetti sauce and heat to boiling. Add ravioli and stir gently until it is hot. Pour into serving dish and sprinkle with parmesan cheese. SERVES 6 TO 8.
PEANUT BUTTLE SUNDAE: INGREDIENTS: 1 cup light brown corn syrup / 1 cup chunky peanut butter / 1/4 cup milk / ice cream or pound cake. (1) In a mixing bowl, stir together the corn syrup, peanut butter and milk until well blended. (2) Serve over ice cream or pound cake. Store in refrigerator.
NOTE: In our fast paced life, a home cooked meal sometimes is considered a luxury. Yet, everyone can cook if they have a good cookbook. Cooking can be fun and a exciting adventure. Cooking together, as a family, and eating a good home cooked meal around the family table can be a blessed experience. TRY IT!
DELUXE POTATO CASSEROLE INGREDIENTS: 1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted / 1 container (8 oz.) sour cream / 1/4 cup chopped onion / 1/4 cup (1/2 stick) plus 3 Tbsp. melted butter, divided / 1 tsp. salt / 2 pounds red potatoes, peeled and diced / 2 cups (8 oz.) shredded Cheddar cheese / 1-1/2 to 2 cups stuffing mix. (1) Combine soup, sour cream, onion, 1/4 cup butter and salt in small bowl. (2) Combine potatoes and cheese in CROCK-POT slow cooker. Pour soup mixture over potato mixture, mix well. Sprinkle stuffing mix over potato mixture, drizzle with remaining 3 tablespoons butter. Cover; cook on LOW 8 to 10 hours or on HIGH 5 to 6 hours, or until potatoes are tender. MAKES 8 TO 10 SERVINGS/ SHRIMP ALFREDO WITH SUGAR SNAP PEAS INGREDIENTS: 1/2 cup milk / 3 Tbsp. margarine or butter / 1 (4.7 oz.) pkg. Pasta Roni Fettuccine Alfredo / 1 (9 oz.) pkg. frozen sugar snap peas, thawed / 8 oz. cooked, deveined, peeled medium shrimp / 1/2 tsp. ground lemon pepper. (1) In large saucepan, bring 1-1/4 cups water, milk, margarine, pasta and Special Seasonings to a boil. Reduce heat to low. Gently boil 4 minutes, stirring occasionally. (2) Stir in snap peas, shrimp and lemon pepper, cook 1 to 2 minutes or until pasta is tender. Let stand 3 minutes before serving. MAKES 4 SERVINGS . PUMPKIN CHOCOATE CHIP CAKE INGREDIENTS: 1 pkg. (about 15 oz.) spice cake mix / 1 can (15 oz.) solid-pack pumpkin / 2 eggs / 1/3 cup water / 1 cup semisweet chocolate chips / 1 cup semisweet chocolate chips, melted (optional) (1) Preheat oven to 350 degrees. Grease and flour 12 cup (10 inch) bundt pan. Combine cake mix, pumpkin, eggs and water in large bowl; beat 1 to 2 minutes or until well blended. Stir 1 cup chocolate chips. Pour batter into prepared pan. (3.) Bake 35 to40 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes; invert onto wire rack to cook completely. Drizzle melted chocolate over cooled cake, if desired. MAKES 12 SERVINGS.
BRUNCH LASAGNA INGREDIENTS: 8 uncooked lasagna noodles / 8 eggs / 1/2 cup milk / Butter flavored nonstick cooking spray / 2 jars (16 oz. each) Alfredo sauce / 3 cups diced fully cooked ham / 1/2 cup diced green pepper / 1/4 cup chopped green onions / 1 cup (4 oz.) shredded cheddar cheese / 1/4 cup grated Parmesan cheese (1) Cook the noodles according to the package directions. Mean- while, in a large bowl, beat the eggs and milk in a large nonstick skillet coated with butter flavored cooking spray, cook eggs over medium-low heat until set but moist. Remove from the heat. Drain noodles. (2) Spread 1/2 cup Alfredo sauce in a greased 10 inch square or 13 inch x 9 inch x 2 inch baking dish. Layer with four lasagna noodles (trim noodles if necessary to fit dish), ham, green pepper and onions. (3) Top with half of the remaining Alfredo sauce and the remaining noodles. Layer with scrambled eggs, cheddar cheese and remaining Alfredo sauce. Sprinkle with Parmesan cheese. (4) Bake, uncovered, at 375 degrees for 45 to 50 minutes or until heated through and bubbly. Let stand for 30 minutes before cutting. YIELDE: 10-12 servings. HEARTY SAUSAGE SANDWICH INGREDIENTS: 1 pound bulk Italian sausage / 1 medium onion, chopped / 1 /2 cup chopped green pepper / 1 garlic clove, minced / 1 pkg. (8 oz.) cream cheese, cubed / 1/4 cup chopped fresh mushrooms / 1/4 cup grated Parmesan cheese / 1/4 cup water / 1/4 tsp. dried oregano / 1 loaf (1 pould) unsliced Italian bread / 1 -1/2 cups (6 oz.) shredded part-skim mozzarella cheese. (1) In a large skillet, cook sausage, onion, pepper and garlic over medium heat until the meat is no longer pink; drain. Add cream cheese, mushrooms, Parmesan, water and oregano. Cook and stir until cheese is melted. (2) Cut bread in half horizontally; hollow out the top and bottom, leaving a 3/4 inch shell (save removed bread for another use). (3) Place the bread bottom on a baking sheet. Sprinkle with half of the mozzarella cheese; top with sausage mixture and remaining cheese. Replace the bread top. Bake at 375 degrees for 15 minutes or until cheese is melted. YIELD: 6 servings
SLOW-COOKED CAROLINA BEEF BRISKET: INGREDIENTS: 1 jar (16 oz.) Pace Picante Sauce / 1/2 cup molasses / 1/4 cup cider vinegar / 2 Tbsp. reduced-sodium Worcestershire sauce / 1 large onion, sliced (about 1 cup) 1 beef brisket (3 to 4 pounds) (1) Stir the picante sauce, molasses, vinegar, Worcestershire and onion in a 5 quart slow cooker. Add the beef, trimming to fit, if needed, and turn to coat. (2) Cover and cook on LOW for 8 to 9 hours or until the beef is fork tender. (OR ON HIGH FOR 4 TO 5 HOURS.) Makes 8 servings.
Margie at Kings Dominion Sam & Margie Jodie & Cameron
BEEF AND POTATO LOAF. INGREDIENTS: 4 cups raw, thinly sliced potatoes, peeled or unpeeled / 1/4 cup grated cheese / 1/2 tsp. salt / 1/4 tsp. pepper / 1 pound ground beef / 3/4 cup evaporated milk, or tomato juice / 1/2 cup quick oats / 1/2 cup chopped onion / dash of pepper / 1 tsp. seasoning salt / 1/4 - 1/2 cup ketchup. 1. Arrange potatoes evenly over bottom of greased 9 x 13 baking pan. 2. Layer cheese across potatoes. 3. Sprinkle with 1/2 tsp .salt and 1/4 tsp. pepper. 4. In a mixing bowl, mix together ground beef, evaporated milk or tomato juice, oats, onion, ketchup, pepper, and seasoning salt. 5. When well blended, crumble meat mixture evenly over potatoes and cheese. 6. Drizzle with ketchup. 7. Bake at 350 degrees for 1 hour, or until potatoes are tender. Check after 45 minutes of baking. If loaf is getting too dark, cover with foil for remainder of baking time. Makes 4-5 Servings. BAKED CRUMBED HADDOCK INGREDIENTS: 2 (5 -1/2 oz.) pkgs. onion and garlic croutons / 1 cup butter, melted / 3 pounds haddock fillets / Optional: lemon slices. 1. Finely grind croutons in a food processor. Toss together croutons and butter. Place fish in a lightly greased 13 x 9 baking pan. Sprinkle crouton mixture over fish. Bake, uncovered, at 350 degrees for 20 to 25 minutes, until fish flakes easily with a fork. Top fish with lemon slices, if desired. Serves 6 to 8. CHOCOLATE-CREAM CHEESE PIE INGREDIENTS: 1 (8 oz.) pkg. cream cheese, softened / 3/4 cup powdered sugar / 1/4 cup coca / 1 (8 oz.) container whipped topping, thawed / 1/2 cup chopped pecans. 1. Combine first 3 ingredients in mixing bowl and beat at medium speed until creamy. 2. Add whipped topping and fold until smooth. 3. Spread in prepared crumb piecrust, sprinkle pecans over top and refrigerate..
PUMPKIN PECAN CAKE INGREDIENTS: 1 can (15 oz.) solid-pack pumpkin / 1 can (12 oz.) evaporated milk / 1 cup packed brown sugar / 3 eggs / 2 tsp. pumpkin pie spice / 1/2 tsp. salt / 1 pkg. (about 15 oz.) yellow cake mix / 3/4 cup (1-1/2 sticks) butter, cut into thin slices / 1/2 cup pecan halves. (1) Preheat oven to 350 degrees. Spray 13 x 9 inch baking pan with non- stick cooking spray. (2) Combine pumpkin, evaporated milk, brown sugar, eggs, pumpkin pie spice and salt in medium bowl; stir until well blended. Pour into prepared pan; top with cake mix, spreading evenly. Top with butter in single layer, covering cake mix as much as possible. Sprinkle with pecans. (3) Bake about 1 hour or until toothpick inserted into center of cake comes out clean. Cool completely in pan on wire rack. Makes 18 servings >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>><<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
HEAVENLY CHICKEN. INGREDIENTS: 1 cup sour cream / 1 Tbsp. lemon juice / 2 cloves garlic, finely chopped / 2 tsp. celery salt / 1 tsp. paprika / 1/2 tsp. pepper / 2 tsp. Worcestershire sauce / 6 boneless, skinless chicken breasts / 1 -1/2 cup Italian-flavored dry bread crumbs / 1/4 cup butter, melted / cooked rice or noodles. (1) Combine sour cream, juice, garlic, celery salt, paprika, pepper and Worcestershire sauce in a large bowl. Add chicken and coat well. Cover and refrigerate overnight. Remove chicken from mixture and roll in bread crumbs. Arrange in a single layer in a lightly greased 15 x 10 jelly roll pan. Spoon melted butter over chicken. Bake, un-covered, at 350 degrees for 25 minutes, or until juice run clear when chicken is pierced. Serve over rice or noodles.