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Recipe Time 2008

Recipes will be kept on our web page for about 4 weeks !!!!

Beef Kabobs with Grilled Pineapple Salsa

 1 ½ lbs. Beef shoulder center steaks cut 1 inch thick, salt and pepper.  Marinade:  2 tbsp fresh lime juice, 2 tbsp olive oil, 2 large cloves garlic minced, 1 medium jalapeno pepper minced, ½ tsp ground cumin.  Salsa:  ½ medium pineapple peeled, cored and cut into 1 ½ inch chunks, 1 medium red onion cut into 12 wedges, 1 large red or green bell pepper cut into 1 ½ inch pieces, 2 tsp freshly grated lime peel, ½ tsp salt.  Cut beef into 1 ¼ inch pieces, combine marinade in bowl, reserving 2 tbsp for salsa.  Add beef to marinade and refrigerate 30 minutes to 2 hours.  Remove beef from marinade and discard marinade.  Thread beef onto six 10-inch metal skewers, leaving small spaces between.  Alternate threading fruit and vegetables onto six 10-inch metal skewers.  Place fruit and vegetables on uncovered medium charcoal or gas grill for 12-15 minutes, turning occasionally.  Remove and keep warm.  Place beef on grill and cover.  Grill for 7-9 minutes stirring occasionally for medium to medium rare doneness.  Remove fruit from skewers and coarsely chop.  Combine with reserved marinade, lime peel and ½ tsp salt.  Season beef with salt and pepper, serve with salsa.

 Scrumptious Apple-Pecan Cheesecake

 1 cup graham cracker crumbs, ¾ cup finely chopped pecans, divided, 3 tbsp sugar, 1 tsp ground cinnamon, divided, ¼ cup butter melted, 2 (8 oz) packages cream cheese softened, ½ cup sugar, ½ tsp vanilla, 2 eggs, 1/3 cup sugar, 4 cups thin peeled apple slices.  Preheat oven to 325 if using a silver 9-inch springform pan, 300 if using a dark non-stick springform pan.  Mix crumbs, ½ cup of the pecans,3 tbsp sugar, ½ tsp cinnamon and butter.  Press firmly onto bottom of pan and bake 10 minutes.  Beat cream cheese ½ cup sugar and vanilla with electric mixer on medium speed until well blended.  Add eggs, one at a time, beating on low speed after each addition just until blended.  Pour over crust.  Mix 1/3 cup sugar and remaining ½ tsp cinnamon in a large bowl, add apple slices and toss to coat.  Spoon over cream cheese layer; sprinkle with remaining pecans.  Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set.  Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.  Refrigerate 4 hours or overnight.

 Joy Pankonin’s Turkey Tetrazzini

 7 oz fettuccini noodles cooked and drained, ¼ c. butter, ¼ c. flour, ½ tsp salt, ¼ tsp pepper, 1 c. turkey or chicken broth, 1 c. heavy whipping cream, ¼ c. Harvey’s Bristol Cream Sherry, 2 c. turkey or chicken cooked and cubed, 4 oz mushrooms sliced, ½ c grated parmesan cheese.  Melt butter over low heat, blend in flour and seasonings.  Cook stirring until mixture is smooth and bubbly.  Remove from heat, stir in broth and cream.  Heat to boiling stirring constantly 1 minute.  Add sherry, fettuccini, turkey and mushrooms.  Pour into pan, sprinkle with Parmesan and bake 30 minutes.

 Bev Carlson’s Flat Crispy Rolls

 ½ c. warmed milk, 1 tsp salt, ¼ cup sugar, 2 ½ cups flour, 2 Tbsp butter, 2 beaten egg yolks, 1 pkg yeast in ¼ cup water.  Mix all together until soft dough forms, let stand 10 minutes.  Divide dough and roll out.  Mix together 1 tsp cinnamon with 1 cup sugar.  Brush butter on rolled out dough and sprinkle cinnamon and suger over top.  Roll up and cut about an inch thick.  Roll in cinnamon and sugar mixture, place on a cookie sheet and let rise for 30-45 minutes.  Bake in a 325 oven for 20 minutes.

 Spicy Bacon Bean Dip

 4 slices bacon, 1 can refried beans with jalapenos, pinch of cayenne pepper, 1 lb Pepper Jack or Monterey Cheddar cheese grated,  1 onion finely diced, ½ tsp taco seasoning, 2 tbsp fresh parsley or cilantro minced, 4 cloves garlic crushed or pressed, 1 tsp olive oil.

 In skillet, brown bacon until crisp, pat dry on paper towels, crumble into small bits.  In a medium saucepan over low heat, sauté onions in olive oil until clear.  Add garlic and heat until lightly golden, pressing into oil to flavor it.  Do not allow garlic to brown.  Add remaining ingredients and bacon bits.  Cook over low heat until the cheese has melted.  Serve with tortilla chips or pita wedges.

 Veggie Crescent Pizza

 3 pkgs. Crescent rolls, 2 (8oz.) pkgs. Cream cheese softened, 1 pkg. Hidden Valley Ranch French Onion or Ranch dip mix, ½ cup mayonnaise, chopped vegetables of your choice (broccoli, cucumbers, mushrooms, peppers, tomatoes, carrots, olives).

 Spread the crescent roll packages onto 2 cookie sheets or pizza pan.  Bake as directed and let cool.  Mix cream cheese, dressing mix, and mayonnaise.  After rolls have cooled, spread the dip on.  Then place chopped vegetables on top.  Refrigerate for ½ hour, cut into squares or slices, serve cold.

 Delores Horkey’s Scalloped Corn

1 can cream style corn, 1 can whole kernel corn with juice, 2 beaten eggs, 1 stick of butter sliced, 1 cup sour cream, 1 box Jiffy corn muffin mix (reserve ¼ for topping), 4 Tbsp. chopped onion, salt and pepper to taste.  Mix all ingredients together and pour into a 9x13 pan, sprinkle with reserved corn muffin mix, bake in a 350 oven 45-60 minutes.  If desired you could add 1 cup grated cheddar cheese. 

 Diane Vellema’s Scalloped Corn

1 cup Velveeta Cheese diced, 1 can cream corn, 1 can whole kernel corn drained, 1 stick butter, ½ cup uncooked macaroni.  Combine ingredients in a casserole, sprayed with Pam.  Bake uncovered 1 hour at 350.  Stir after ½ hour.  Let stand before serving.

 BBQ Chicken and Fruit Salad

4 boneless skinless chicken breast halves, 4 canned or fresh pineapple rings, 1 bag mixed salad greens, 1 pt. Strawberries cut in half, ½ cup French or Catalina dressing.  Grill chicken breast, turning often, for about 20-25 minutes or until cooked through.  Brush frequently with BBQ sauce during last 15 minutes of grilling, and add pineapple rings to top during last 5 minutes of grilling.  Remove and cut into strips when done.  Arrange greens and strawberries on a serving plate, top with chicken and pineapple, serve with dressing.

 Cheesy Pepperoni Pulls

 4 oz pepperoni slices, 1 green pepper chopped, 1 onion chopped, 1 cup grape or cherry tomatoes, ¼ cup Italian dressing, 1 cup shredded mozzarella cheese, 1 pkg refrigerated pizza dough.  Preheat oven to 400.  Combine pepperoni, peppers, onions, tomatoes and dressing in 13x9 inch baking dish sprayed with cooking spray.  Sprinkle with cheese.  Unroll pizza dough, cut into 2-inch pieces with sharp knife or kitchen shears.  Place evenly over cheese.  Bake 30 minutes, cool 10 minutes.  Invert onto platter, carefully remove dish.

 Slow Cooker Saucy Swiss Steak

 ¼ cup Italian dressing, 1 boneless chuck blade or shoulder steak cut into 4 pieces, ¼ cup flour, ¼ cup tomato paste, 1 can diced tomatoes with juice, ½ cup beef broth, 1 cup chopped green peppers, ½ cup shredded Swiss Cheese. 

 Heat dressing in large non-stick skillet on medium-high heat.  Meanwhile, coat steaks evenly with flour, gently shake off excess flour.  Add to skillet; cook 2 to 3 minutes each side or until each steak is browned on both sides.  Remove from heat; cover to keep warm.  Combine tomato paste, tomatoes, and broth in slow cooker.  Add steaks and peppers; cover with lid.  Cook on high 3-4 hours.

 Slow Cooker Tex-Mex Chicken

 1 lb. boneless skinless chicken breasts cut into 1 inch wide strips, 2 Tbsp taco seasoning mix, 2 Tbsp flour, 1 green and 1 red bell pepper cut into 1-inch wide strips, 1 cup frozen corn, 1 ½ cups Thick and Chunky Salsa, 1 cup Mexican style shredded cheese.

 Toss chicken with seasoning and flour in the slow cooker.  Stir in all remaining ingredients except the cheese.  Cover and cook on low 6-8 hours or high 3-4 hours.  Stir just before serving.  Top with cheese.

 Joy Pankonin’s Chocolate-Caramel Fantasy

 2-cups chocolate wafer crumbs (about 38 wafers), 1/3 cup butter melted, 30 vanilla caramels, ½ cup whipping cream divided, ½ cup caramel ice cream topping, 2 cups chopped pecans, ¾ cup semi sweet chocolate pieces.

 In a medium-mixing bowl, stir together chocolate wafer crumbs and butter.  Press into the bottom of a 9-inch spring form pan.  Bake at 350 for 10 minutes and cool slightly.  In a heavy medium saucepan, melt caramels in ice cream topping over low heat, stirring often.  Stir in ¼ cup whipping cream.  Remove from heat, stir in pecans.  Spread over crust and cool.  Cover and chill for 1 hour.  In a small heavy saucepan, melt chocolate.  Remove from heat and stir in remaining whipping cream.  Drizzle or spread over caramel pecan mixture.  Cover and chill for at least 1 hour.  Makes 12 servings.

 Easy Apple Custard Pie

 Crust:  1 ¼ cups all-purpose flour, ¾ cup quick cooking or old-fashioned oats, ¼ cup firmly packed brown sugar, 1/8 tsp salt, 8 Tbsp margarine or butter melted, 1 Tbsp water, and 1 tsp vanilla.  Heat oven to 375.  Combine flour, oats, sugar and salt in medium bowl; mix well.  Add margarine, water and vanilla; mix well.  Press mixture firmly onto bottom and sides of 9-inch glass pie plate, forming ¼ inch rim around edge.  Bake 12-15 minutes or until light golden brown.  Cool completely on wire rack.

 Filling:  One 8-ounce container sour cream, 2/3 cup firmly packed brown sugar, ¼ cup all-purpose flour, 4 egg whites or 2 whole eggs lightly beaten, ½ tsp ground cinnamon, 1/8 tsp ground nutmeg, 4 cups peeled and thinly sliced apples (about 4 or 5 medium).  Combine sour cream, sugar, flour, eggs, cinnamon and nutmeg in a medium bowl; mix well.  Add apples; mix well.  Spoon into cooled crust. 

 Topping; ¼ cup quick cooking or old fashioned oats, ¼ cup firmly packed brown sugar, ¼ cup all-purpose flour, 4 Tbsp margarine or butter chilled and cut into pieces.  Combine oats, sugar and flour in medium bowl; mix well.  Cut in margarine or butter with pastry blender or two knives until crumbly.  Sprinkle over filling.  Bake 50 to 60 minutes in 375-degree oven.  Cool on wire rack.  Serve warm or chilled, store in refrigerator.

 Baked Oatmeal

 2 cups quick oats or 2 ¼ cups old fashioned oats, 1/3 cup granulated sugar, 3 1/3 cup milk, 2 eggs or ½ cup egg substitute lightly beaten, 2 tsp vanilla, 1/3 cup firmly packed brown sugar.  Heat oven to 350.  Spray 8-inch square glass baking dish with non-stick cooking spray.  In a large bowl, combine oats and granulated sugar.  In medium bowl, combine milk, eggs and vanilla; mix well.  Add to oat mixture; mix well.  Pour into baking dish.

 Bake 40 to 45 minutes or until center jiggles slightly.  Remove from oven to cooling rack.  Sprinkle brown sugar evenly over top of oatmeal.  Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal.  Return to oven; bake just until sugar melts.  Set oven to broil.  Broil 3 inches from heat until sugar bubbles and browns slightly (1-2 minutes).  Spoon into bowls and serve.

 Brown Sugar Cashew Cookies

 1 cup firmly packed brown sugar, ½ cup softened butter, 1 egg, 1 tsp vanilla, 2 cups all-purpose flour, ¾ tsp baking powder, ¾ tsp baking soda, 1/3 cup sour cream, 1 ¾ cup cashew halves.  Heat oven to 350, combine brown sugar and butter, beat at medium speed scraping bowl often, until creamy.  Add egg and vanilla; continue beating until well mixed.  Reduce speed to low.  Beat, adding flour, baking powder and baking soda alternating with sour cream until well mixed.  Stir in cashews.  Drop dough by tbsp., 2 inches apart onto ungreased cookie sheet.  Bake 10 to 12 minutes or until golden brown.  Cool completely 

 Frosting;  Melt ½ cup butter in heavy 1-quart saucepan over medium heat.  Continue cooking, stirring occasionally, until butter foams and just starts to turn golden (watch closely).  Immediately remove from heat.  Pour into medium bowl; cool 5 minutes.  Add 2 cups powdered sugar, 3 tbsp milk and 1 tsp vanilla; beat until smooth.  Frost cooled cookies.  Top with cashew half.

 Chocolate Sandwich Cookies

 1½ cups firmly packed brown sugar, ¾ cup butter, 2 tbsp water, 2 cups real semi-sweet chocolate chips, 2 eggs, 3 cups all-purpose flour, 1 ¼ tsp baking soda, 1 tsp salt.  Heat oven to 350.  Combine brown sugar, butter and water in heavy 3-quart saucepan.  Cook over medium heat, stirring occasionally, until butter is melted.  Add chocolate chips; cook, stirring constantly, until chocolate is melted and smooth.  Remove from heat.  Beat in eggs, one at a time, until mixture is smooth.  Stir in all remaining cookie ingredients.

 Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.  Bake for 6 to 8 minutes, or until set.  Let stand 1 minute; remove from sheet and cool completely.

 Filling; 3 cups powdered sugar, 1/3 cup butter, 1 tsp vanilla, 2 to 4 tbsp milk. Combine all but milk in a large mixer bowl.  Beat at low speed, scraping bowl often and gradually add enough mil for desired spreading consistency.  Spread 2 tsp frosting on flat-side of one cookie, top with second cookie, flat side down.  Squeeze together gently.  Repeat with remaining cookies.

 Idaho Potato Crusted Pizza

 1 tsp salt, 1 tsp cracked pepper, 4 tbsp cornstarch, 1 ½ lbs. Potatoes (about 4 medium) scrubbed, 3 tbsp extra-virgin olive oil divided, ¼ cup beef or chicken broth, ½ cup prepared basil pesto, 1 cup cooked chicken shredded, 1 red bell pepper seeded and cut into rings, 4 oz crumbled feta cheese, ¼ cup grated Parmesan cheese, 8 to 10 fresh basil leaves, torn into pieces.

 Preheat oven to 400.  In a small bowl, stir together salt pepper and cornstarch; set aside.  Using a food processor or mandolin, slice potatoes very thinly and place in a large mixing bowl.  Sprinkle ½ the cornstarch mixture over the potato slices; toss and add remaining cornstarch mixture and toss again.  Brush 1 tbsp of olive oil over a 12- inch pizza pan.  Layer the potatoes on the pan, overlapping the slices in concentric circles.  Cover the pan completely.  Sprinkle the potatoes with the broth, brush with remaining oil, and press down firmly with hands.  Bake on lowest position in oven for 20-30 minutes or until edges are browned and potatoes are tender.  Remove the crust from the oven and spread the pesto over the potatoes with rubber spatula.  Top the pizza with a cooked chicken, pepper rings, feta and Parmesan.  Return to the oven for another 10 minutes, or until the feta is soft and pizza is heated through.  Remove, sprinkle with basil and cut into wedges. 

 Janette Crispin’s Ice Cream Dessert

Place 12 ice cream sandwiches in a 9x13 pan, spread strawberry ice cream over the top, then cool whip.  Freeze, drizzle with chocolate sauce before serving.

 Janette Crispin’s Hostess Twinkie Dessert

 Cover the bottom of a 9x13 pan with Twinkies, top with chocolate pudding, cool whip and drizzle with chocolate sauce.

 Strawberry Fruit Dip

 (1) 8 oz container Strawberry flavored cream cheese spread, ½ cup chopped strawberries, ¼ tsp grated lemon peel, 2 tsp lemon juice.  Combine cream cheese spread and strawberries in a medium bowl.  Add grated lemon peel and lemon juice; mix well.  Refrigerate 1 hour.  Serve with assorted fresh fruit for dipping.

 Bow Ties and Springs Pasta Salad

 ½ cup multicolored corkscrew pasta, ½ cup whole wheat bow tie pasta, ½ cup frozen mixed vegetables thawed, 1 small red bell pepper finely chopped, ½ cup shredded cheddar cheese, ½ cup ranch dressing.  Cook pasta according to package directions.  Drain and rinse under cold water; transfer to a large bowl.

 Mix in vegetables, pepper and cheese with pasta.  Add ranch and toss until well combined.  Chill for at least an hour.  Serve with extra dressing. 

 Mini Taco Bowls

 8 flour tortillas, 1 lb extra lean ground beef, 1 cup thick n chunky salsa, ½ cup cheddar cheese shredded, 2 cups chopped lettuce, 1 cup chopped tomatoes, ¼ cup taco sauce or French dressing.  Preheat oven 350.  Microwave tortillas on high 30 sec or until softened.  Press 1 tortilla into each of eight 2-½ inch muffin cups to form a bowl.  Carefully fold edges of tortilla back to keep an opening for the filling.  Bake 10 minute.  Meanwhile, brown meat in large skillet on medium heat; drain.  Stir in salsa; bring to boil.  Reduce heat to medium-low; simmer 10 min.  Spoon about ¼ cup of the meat mixture into each tortilla bowl.  Top evenly with cheese, lettuce and tomatoes.  Drizzle with dressing.

 Cowboy Burgers

 1 ¼ lb lean ground beef, 1 pkg. Taco seasoning mix, ¼ cup diced red onion, 1 cup shredded cheddar cheese, 4 hamburger buns split and toasted, ¼ cup mayonnaise, 4 slices of tomatoes, 4 lettuce leaves and condiments of your choice.  In a medium bowl, combine ground beef, taco seasoning, onion and cheese.  Form into 4 large patties and grill to desired doneness.  Spread mayo on each side of bun, top with burger, 1 slice tomato and 1 lettuce leaf.

 Smothered Grilled Chicken Breast

 4 boneless skinless chicken breast, ½ lb of mesquite smoked bacon, 1 tbsp of Lawry’s Season salt, 1 cup BBQ sauce, 2 cups sliced mushrooms, ½ cup chopped onion, ½ cup bell pepper chopped, 4 slices mozzarella cheese, 4 slices American cheese.  Sprinkle chicken breast with Lawry’s seasoning salt.  Place on grill and cook over medium heat until done, turning frequently.  Meanwhile, cook bacon in a large skillet, when done remove bacon and drain grease, leaving about 1 tsp of bacon grease in skillet.  Place skillet back on stove on low heat and sauté mushrooms, onions and peppers for approximately15 minutes or until tender.  Place cooked chicken breast on baking sheet.  Cover each breast with BBQ sauce.  Place 2-3 slices of cooked bacon on chicken breast and cover with sautéed mushrooms, onions and pepper.  Place a slice of mozzarella and American cheese on each breast.  Place cookie sheet with chicken back on grill just long enough to melt cheese.

 Joy Pankonin’s Angel Hair Pasta with Asparagus and Mushrooms

 8 oz angel hair pasta, 2 T butter or margarine, 2 T Vegetable or Olive oil, 2 cloves of garlic minced, 1 ½ lbs. Asparagus cut into 1 inch pieces, 1/3 cup dry white wine or chicken broth, ½ lb. fresh mushrooms, sliced.  1 tsp. Dried oregano leaves, ½ cup grated Parmesan cheese.  1 can tiny shrimp, or use frozen, just thaw.  Cook pasta according to package directions.  Heat butter in non-stick skillet over medium heat, stir in oil.  Add garlic and cook 1-minute stirring constantly.  Add asparagus and saute 3 minutes, Add chicken broth or wine, add mushrooms and cook 4 minutes.  Add shrimp and stir until heated through.  Toss in hot pasta and garnish with Parmesan cheese.

 Cottage Cheese Waffles

 6 eggs, 1 cup cottage cheese, ½ cup flour, ¼ cup milk, ¼ cup oil, dash of salt, 1 tsp vanilla, 1 tsp cinnamon if desired.  Blend all ingredients together at once in a blender, only until combined.  Do not over mix.  Bake in hot waffle iron. 

 Joy Pankonin’s Chicken with Bacon, Mushroom and onions

 ½ # Bacon diced, 1 4-6 # chicken cut up, ½ cup dry white wine (or ¼ c vermouth + ¼ c water), ½ # small white mushrooms, 1 c frozen small onions thawed, 6 garlic cloves chopped, 1 T rosemary, 1 tsp salt, ¼ cup water, 2 T cornstarch.

 Cook bacon in large skillet over medium-low heat until crisp. With slotted spoon, transfer to a 6-8 quart slow cooker.  Pour off all but a small amount of drippings from the skillet and add chicken.  Brown over med-high heat, transfer to slow cooker.  Pour wine into skillet and de-glaze the pan, and pour into slow cooker.  Add mushrooms, onions, garlic, rosemary and salt to the slow cooker.  Cook for 6 hours on low, or 3 hours on high.  Transfer chicken to a platter and place in a low heat oven to keep warm.  Pour sauce from cooker into a small saucepan.  Combine cornstarch and water and pour into sauce.  Heat to boiling, stirring constantly until thick (about 5 minutes).   Pour over the chicken and serve with warm mashed potatoes.

 Joy Pankonin’s Eggs in a Basket

 8 Pepperidge farm pastry shells, 8 eggs, 2T unsalted butter, ½ medium onion chopped, ½ medium green pepper chopped, ½ medium red pepper chopped, 4 slices smoked ham or Canadian bacon, salt and pepper to taste, 2 cups hollandaise sauce, chopped fresh parsley.

 Preheat oven to 400, bake shells 18-20 minutes and set aside.  In a bowl, lightly beat eggs.  Melt butter in a large non-stick skillet, add onion and peppers, saute for 2 minutes.  Add ham and saute for 2 more minutes.  Stir in eggs and seasoning, cook over med-low heat, stirring frequently until cooked through, about 2-3 minutes.  Fill each pastry shell with egg mixture.  Place each basket on plates and spoon hollandaise sauce over baskets, garnish with fresh parsley and serve immediately.  Great served with fresh fruit.

 Joy Pankonin’s Hollandaise Sauce

 2 egg yolks, 3 T Lemon Juice, ½ cup very cold butter

 In a small saucepan, stir egg yolks and lemon juice with a wooden spoon.  Add ½ the stick of butter and stir over low heat until butter is melted (stir constantly).  Add rest of butter stirring constantly until melted and sauce is thickened.  Serve hot or at room temperature. If sauce separates, add 1 tsp water and heat while stirring it in slowly.  Any sauce left over will keep in refrigerator.  To serve later, stir in a little hot water.  Makes 1 cup.

 Mystery Chef’s Chocolate Chip Cookies

 ½ cup rolled oats, 2 ¼ cup flour, 1 ½ tsp baking soda, ½ tsp salt, ¼ tsp cinnamon, 1 cup butter softened, ¾ cup firmly packed brown sugar, ¾ cup white sugar, 2 tsp vanilla, 1 tsp lemon juice, 2 eggs, 3 cups semi-sweet chocolate chips (can substitute dates or raisins), 1 ½ cups walnuts

 Cover 2 baking sheets with parchment paper.  In a blender or food processor finely grind the oats, or use whole if preferred.  Combine in a medium bowl, oats, flour, soda, salt and cinnamon.  In a large bowl, cream butter, sugars, lemon juice and vanilla with hand mixer.  Add eggs and beat until fluffy.  Stir in flour mixture, blend well, then add chips and nuts, mix well.  Drop by ¼ cup size drops onto cookie sheets, bake in a 350 degree oven 16-18 minutes or until lightly browned.

 Layered Taco Dip

 2 cups sour cream, 1 can (4 oz) chopped green chilies, well drained, 1 pkg taco seasoning mix, 2 cups shredded lettuce, 4 ounces shredded cheddar cheese, 1 large tomato, seeded and chopped, 1 medium avocado peeled, pitted and chopped, 2 Tbsp sliced green onions, 2 Tbsp sliced ripe olives, Tortilla chips.

 Stir together sour cream, chilies and taco seasoning in a medium bowl; mix well.  Spread mixture onto 10-12 inch serving platter.  Sprinkle with lettuce, cheddar cheese, tomato, avocado, green onions and olives.  Serve with tortilla chips.

 Mary Iliff’s Low-Fat cupcake recipe

1 box of your favorite cake mix, 1 can of diet pop.  Mix together and then bake according to package directions.  (do not add eggs, oil or water)

Top with whipped cream.  Great for people watching their fat and calorie intake.

 Ambrosia

 1 can or 2 ½ cups fresh pineapple, no juice, 1 can Mandarin oranges, 1 banana sliced, 1 ½ cups seedless grapes, ½ cup miniature marshmallows, 1 cup vanilla low-fat yogurt, ¼ cup flaked coconut.

 Combine pineapple chunks, oranges, banana, grapes and marshmallows in a medium bowl.  Stir in yogurt into fruit mixture.  Sprinkle with coconut.

 Egg and Cheese Puffs

 1 lb of bacon, 10 eggs beaten, 1-16 oz carton of cottage cheese, 1 lb. Monterey jack cheese, shredded, 1-7 oz can of green chile peppers drained, ½ cup all purpose flour, ½ cup melted butter, 1 tsp. Baking powder, ½ tsp salt.

 Place bacon in a large, deep skillet and cook covered over med-high heat until evenly brown.  Drain and crumble, set aside.  In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon.  Cover and refrigerate overnight.  The next morning, preheat oven to 350.  Add the flour, butter, baking powder and salt to the egg mixture.  Spoon batter into 24 lightly greased muffin cups.  Bake in preheated oven for 25 to 30 minutes or until puffs are slightly golden on top.

 Egg Salad Cucumber Pitas

 ¼ cup stone ground mustard, 4 hard cooked eggs coarsely chopped, 1 Tbsp chopped fresh chives, 1 Tbsp sour cream, ¼ tsp salt, 4 whole wheat or white pita pockets cut in half, 2 medium cucumbers thinly sliced, 1 medium red onion thinly sliced.  Stir together mustard, eggs, chives, sour cream and salt in a medium bowl.  Assemble sandwiches, fill each ½ pita with ¼ cup egg mixture, top with cucumbers and onions.

 PB & Jam Bites

 Bar ingredients: 3 cups mini-marshmallows, 1 cup crunchy peanut butter, ½ cup butter and 4 ½ cups crisp rice cereal.

 Filling:  2/3 cup jam, choose your flavor

 Topping ingredients:  ½ cup milk chocolate chips, 1 Tbsp crunchy peanut butter, 2 tsp shortening.

 Melt marshmallows, 1 cup peanut butter and butter in a 3-quart saucepan over low heat, stirring constantly until smooth (4-5 minutes).  Add cereal; quickly stir until well coated.  Press mixture into an ungreased 11x7 pan.  Spoon jam by teaspoonfuls over hot cereal mixture and gently spread over top.  Melt chocolate chips, 1 Tbsp peanut butter and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2-4 minutes).  Gently spread over jam layer.  Refrigerate until chocolate layer is firm (about 2 hours).  Cut into bars.

 Calico Coleslaw

 2 cups cauliflower florets, 2 cups coleslaw mix, ½ cup (1 medium) shredded carrot, ¼ cup chopped red onion, 5 slices of crisply cooked bacon, crumbled (reserve 1 Tbsp), 1 cup shredded cheddar cheese, 1 8-ounce bottle cucumber or coleslaw salad dressing.  Combine all ingredients, except the reserved bacon, in a large bowl, toss to coat in dressing until well-coated.  Cover; refrigerate at least 4 hours.  Just before serving, sprinkle with reserved bacon.

 Chicken sticks with Pineapple-Peanut sauce

 8-9 wooden or metal skewers, 3 boneless, skinless chicken breasts, 1 8-ounce can crushed pineapple, 1/3 cup creamy peanut butter, 3 Tbsp packed brown sugar, 1 Tbsp lime juice, 1 ½ tsp curry powder, ½ tsp ground ginger.  Soak wooden skewers, if using, covered in water for 30 minutes.  Cut chicken into strips ½ inch wide and about 3-4 inches long.  Thread two to three strips of meat onto each skewer.  Arrange skewers on broiler pan, sprayed with non-stick cooking spray.  Drain pineapple, reserving ¼ cup juice.  Combine pineapple, reserved juice, peanut butter, brown sugar, lime juice, curry powder and ginger in blender or food processor, cover and blend until smooth.  Reserve ¾ cup sauce for dipping; set aside.  Brush part of the remaining pineapple sauce over chicken.  Broil chicken 4 inches from heat for about 10 minutes, turning once and brushing with sauce, or cook until meat is no longer pink.  Discard any remaining sauce used during grilling.  Serve chicken with reserved pineapple sauce for dipping.

Smoky Mexican Pork Stir Fry

 One small pork tenderloin (12-oz.), 4 slices bacon diced, 1 chipotle chile chopped, 1 tbsp vegetable oil, 1 tsp ground cumin, 1 tsp dried oregano, 2 garlic cloves crushed, 1 red or green bell pepper cut into thin strips, 1 small onion cut in half and thinly sliced, 3 cups coarsely chopped romaine or iceberg lettuce.  Slice pork tenderloin in half lengthwise, and then cut crosswise thinly.  Toss pork, bacon and chipotle pieces together in a small bowl, set aside.  Combine oil, cumin, oregano and garlic and heat in large nonstick skillet over medium-high heat.  Add the bell pepper and onion, stir-fry 2-3 minutes or until crisp tender.  Remove and reserve.  In same skillet, stir-fry the pork, bacon and chile for 2-3 minutes, until pork is just done and bacon crisp.  Return the vegetables to the skillet and heat through.  Serve over lettuce.

 Broccoli Salad

 1 bunch fresh broccoli washed and cut into florets, ½ lb bacon, fried, drained and crumbled, 1 cup sunflower seeds, 1 onion diced, and ½ cup raisins.  In a bowl, mix together the broccoli, bacon, sunflower seeds, onion and raisins.  Mix together 1-cup mayonnaise, ¼ cup sugar, 1 T vinegar; pour over salad and toss.  Best if refrigerated 2-3 hours.

Crock pot Baked Beans

 3 cups navy beans, 1 medium onion chopped, 1 cup ketchup, 1 cup brown sugar, 1 cup water, 2 tsp dry mustard, 2 T molasses, 1 T salt, ¼ lb salt pork or bacon cut into pieces.  Cook dry beans in water until soft.  Drain and put in crock pot.  Add all remaining ingredients.  Mix well.  Cover and cook on low 10-12 hours (high 4-6 hours).  Stir occasionally.                                                                                                                     

 Chicken Normandy

 Crust:  1-8oz package seasoned bread stuffing mix.  ½ cup butter melted, 1-cup water.  Filling: 2 ½ cups cooked diced chicken, ½ cup chopped onion, ½ cup chopped celery, ½ cup mayonnaise or salad dressing, 1 tsp salt, 2 eggs, 1 ½ cups milk.  Topping:  1 can cream of mushroom soup, 1 cup grated cheddar cheese.  The day before serving, combine crust ingredients; mix lightly.  Spread ½ the mixture in buttered 13x9 in pan.  In a bowl, combine chicken, onion, celery, salad dressing and salt.  Spread chicken mixture over bottom crust; top with reserved crust mixture.  Beat together the eggs and milk; pour over all.  Cover with foil and refrigerate overnight.  An hour before cooking, remove casserole from refrigerator; spread mushroom soup over top.  Bake at 325 for 40 minutes.  Sprinkle with cheese and bake additional 10 minutes more.

 Chicken Tetrazzini

 2 cups sliced mushrooms, ½ cup butter, cubed, ¼ cup all-purpose flour, 2 cups chicken broth, ¼ cup half and half cream, 1 Tbls. minced fresh parsley, 1 tsp salt, 1/8 to ¼ tsp ground nutmeg, ¼ tsp pepper, 3 Tbls. white wine or chicken broth, 3 cups cubed cooked chicken, 8 oz spaghetti cooked and drained, ¾ cup shredded parmesan cheese.  In a large skillet, cook mushrooms in butter until tender.  Stir in flour; gradually add the chicken broth.  Cook, stirring constantly, until sauce comes to a boil.  Remove from heat; stir in cream, parsley, salt, nutmeg, pepper, and wine if desired.  Fold in the chicken and spaghetti.  Turn into a greased 9x13 baking dish, sprinkle with Parmesan cheese.  Bake, uncovered at 350 for 30 minutes or until heated through.  Sprinkle with parsley.

 Delores Horkey’s Mom’s Meatballs

 2 Large potatoes coarsely grated, 2 lbs ground beef, 1 onion grated, 1 can cream of mushroom soup, salt, pepper, celery salt, and ½ the soup can of milk.

Mix together potatoes, beef, onion, and season to taste with pepper, salt and celery salt.  Form into balls and place in a shallow baking dish, single layer.  Mix together the mushroom soup and milk.  Pour over meatballs and bake in a 325 oven for 1 ½ to 2 hours.

 Simple Seasoned Pasta

 3 ½ cups chicken broth, 1 tbsp canned diced tomatoes (drained), 1 tbsp grated Parmesan cheese, ½ tsp Italian seasoning (crushed), ¼ tsp garlic powder, 3 cups uncooked rotini pasta.  Heat broth, tomatoes, cheese, Italian seasoning and garlic powder in a medium saucepan to a boil.  Stir in pasta.  Cook over medium heat 10 minutes, or until pasta is done.

 Savory Spring Spinach

 1 tbsp butter, 1 large sweet onion (halved and thinly sliced), 2 cloves garlic (sliced), 2 large tomatoes (seeded and chopped), ¾ cup chicken broth, 1-11 oz bag of baby spinach, 2 oz crumbled blue cheese, 2 tbsp chopped walnuts.  Melt butter in a large nonstick skillet.  Add onion and garlic and cook until tender.  Add tomatoes, broth and spinach.  Cook for 2 min or until spinach wilts.  Season with black pepper.  Sprinkle with cheese and walnuts.

 Nancy Tjentland’s Lemon Schaum Torte

 Meringue:  8 egg whites, ½ tsp cream of tartar, 2 cups sugar.  Beat egg whites until frothy; add cream of tartar and beat until stiff.  Beat in sugar gradually until glossy.  Spread in well greased and floured 9x13 pan.  Bake at 275 for 20 min.; then 300 for 40 min.

 Filling:  8 egg yolks 1-cup sugar, 6 tbs lemon juice, 4 tsp lemon rind.  Beat yolks until thick.  Add sugar, then lemon, cook in double boiler until thick.  Whip 1 cup cream and spread over cooled meringue shell.  Cover with cooled lemon filling.  Cool 12-24 hours.

 Note:  I do not use cream, I use a medium size container of “lite” Cool Whip and fold it inot the cooled lemon filling.  Then I top with coconut to dress it up a bit.

 Carrot Coins

 4 to 5 large carrots trimmed, peeled and cut into ½ inch wide rounds.  2 Tbsp olive oil, 1 tsp. Dried dill, Salt and pepper.  Preheat the oven to 325 degrees.  Heat the oil in an ovenproof frying pan until hot but not smoking, over medium-high heat.  Add the carrots and turn to coat in the oil.  Reduce the heat to medium.  Add the dill, salt, and pepper and cook for 10 minutes, stirring 4 to 5 times.  Remove from heat , cover tightly with a lid or foil.  Put the pan in the oven and let the carrots cook for about 30 minutes or until very tender.

 Apple Strudel

 ½ sheet of Puff Pastry Sheet, 1 egg, 1 tbsp water, 2 tbsp sugar, 1 tbsp all-purpose flour, ¼ tsp ground cinnamon, 2 large Granny Smith apples, peeled, cored ant thinly sliced.  2 tbsp raisins, confectioners sugar optional.  Thaw pastry sheet at room temperature for 40 minutes or until it’s easy to handle.  Heat oven to 375.  Lightly grease a baking sheet.  Stir the egg and water in a small bowl.  Mix the sugar, flour and cinnamon in a medium bowl.  Add the apples and raisins and toss to coat. 

 Unfold the pastry sheet on a lightly floured surface.  Roll the sheet into a 16x12 inch rectangle.  With the short side facing you, spoon the apple mixture onto the bottom half of the pastry to within 1 inch of the edges.  Starting at the short side, closest to you, roll up like a jellyroll.  Place seam side down on the baking sheet.  Tuck ends under to seal.  Brush with egg mixture.  Cut several 2-inch long slits, 2 inches apart on the top.

 Bake for 35 minutes or until golden.  Cool on the baking sheet on a wire rack for 30 minutes.  Slice and serve warm.  Sprinkle with confectioner’

 Stroganoff-Style Beef and Noodles

 8 oz uncooked dried extra wide egg noodles, 1 lb. lean ground beef, 1 medium (1/2 cup) onion chopped, 4 oz. (1 cup) sliced fresh mushrooms, 1 cup sour cream, ¾ cup cottage cheese, 1 tsp salt, ½ tsp pepper, ¼ tsp. Nutmeg, chopped fresh parsley.  Cook noodles according to package directions, drain and keep warm.  Meanwhile, cook ground beef; onion and mushrooms in 10-inch skillet over medium heat, stirring occasionally, until beef is browned (9-11 minutes).  Stir in all remaining ingredients except parsley.  Continue cooking until mixture is heated through and bubbly (3-5 minutes).  To serve, spoon beef mixture over cooked noodles.  Garnish with parsley.

 Gorgonzola Ziti

 8 oz uncooked dried ziti pasta, ¼ cup dried Italian breadcrumbs, ¼ cup sliced green onions, 1 Tbsp. butter melted, ½ cup milk, 4 oz cream cheese cubed, 2 ounces (1/2 cup) gorgonzola cheese crumbled, ¼ tsp salt.  Cook pasta according to package directions.  Drain.  Meanwhile, combine breadcrumbs, 2 tbsp of green onion and butter in a small bowl, set aside.  Place remaining green onions, milk, cream cheese and Gorgonzola cheese in 12-inch non-stick skillet.  Cook over medium-high heat, stirring occasionally, until cheese is melted, remove from heat.  Add cooked pasta and salt; mix lightly.  Sprinkle with breadcrumb mixture.  Serve immediately.

 Spicy Asian Ground Pork Burgers

 1 lb ground pork, 1 garlic clove crushed, 1 tbsp grated fresh ginger root, 2 tbsp soy sauce, 1 ½ tsp garlic chili paste, 1 tbsp minced fresh mint.  Four sandwich buns.  Mix together all ingredients, except buns; form into 4 patties.  Grill over medium-hot coals, turning once.  Serve on buns.

 Rocky Road Caramel Bars

 Crust ingredients:  1 cup all purpose flour, ¾ cup uncooked quick-cooking oats, ½ cup sugar, ½ cup butter softened, ½ tsp baking soda, ¼ tsp salt, ¼ cup chopped salted peanuts.

 Topping Ingredients:  ½ cup caramel ice cream topping, ½ cup chopped salted peanuts, 1 ½ cup miniature marshmallows, ½ milk chocolate bar, cut into chunks (or substitute ¾ cup milk chocolate chips).

 Heat oven to 350.  Combine all crust ingredients except peanuts in a large bowl.  Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.  Stir in ¼ cup peanuts.  Reserve ¾ cup crumb mixture.  Press remaining crumb mixture onto bottom of well greased 8 or 9 inch square baking pan.  Bake for 15 minutes or until edges are lightly browned.  Meanwhile, place ice cream topping in a small microwave safe bowl.  Microwave on High until warm (about 1 minute).  Drizzle topping over hot, partially baked crust.  Sprinkle with ½ cup peanuts, marshmallows and chocolate chunks.  Sprinkle with reserved crumbs mixture.  Continue baking for 15-20 minutes or until marshmallows are lightly browned.  Cool completely and cut.

 Joy Pankonin’s Butterfinger Delight

 Place in a saucepan, 1 can carnation milk, 1-12 oz bag of chocolate chips, ½ tsp salt and cook over low heat until chips melt and sauce thickens, about 25 minutes.  Set aside.  Mix together 1 package crushed vanilla wafers and ½ cup melted butter.  Press into a greased 9x13 pan.  Refrigerate 10 minutes.  Spread chocolate mixture over crust and freeze 25 minutes.  Soften 2 quarts vanilla ice cream and spread over chocolate.  Crush 2 regular sized Butterfinger candy bars and sprinkle over ice cream.  Freeze 2 hours before serving.

 Lemon Buttered Baby Vegetables

 1 14-oz package frozen baby vegetable blend, 3 tablespoons olive oil, 1 tablespoon prepared horseradish, 1 tsp lemon juice, salt and pepper to taste.  Cook vegetables in a 2-quart saucepan according to package directions.  Drain.  Add oil, horseradish and lemon juice.  Cook over low heat until heated through.  Season with salt and pepper.

 Ham N Crescent Pie

 8 oz can refrigerated quick crescent or Italian flavor crescent dinner rolls, 2 eggs slightly beaten, 1 tbsp. grated Parmesan cheese, salt, pepper, 2 cups Monterey Jack cheese, cut into ½ inch cubes, 2 cups ham, cut into ½ inch cubes, 2 tbsp. chopped green pepper if desired.  Preheat oven to 325 degrees.  Separate crescent dough to form a crust.  Place 5 triangles in 9-inch pie plate, pressing together to form a crust.  Reserve 3 triangles for top crust.  In a large mixing bowl, combine remaining ingredients; pour into crust.  Roll out remaining triangles so longest side is 9 inches.  Cut into ½ inch strips.  Twist strips, crisscross over filling and tuck under bottom crust to form a lattice top.  Press edge with a fork to seal.  Bake at 325 degrees for 50-60 minutes until crust is golden brown.  Refrigerate any leftovers.

 Ham and Cheese Spread

 1-8 oz package cream cheese, ¼ cup mayonnaise, ½ lb leftover ham cut into small pieces, 4 tbsp. fresh chopped parsley divided, ¼ tsp dry mustard, ¼ tsp Tabasco sauce, 1 tbsp. chopped green onion.  Combine all ingredients except 2 tbsp of parsley in food processor or blender and pulse until ham is minced.  Do not over process.  Roll into a ball; chill until firm.  Cover outside of ball with reserved chopped parsley.  Serve with a variety of crackers.

 Leftover Ham Bake

 6 medium sliced potatoes, 3 tbsp. butter, and 3 tbsp. flour, 1 tsp. Salt, 1/8 tsp pepper, 2 cups milk, 1 ½ cups grated Cheddar or Monterey Jack cheese, 1 cup cubed leftover ham, 1 cup bread crumbs, 2 tbsp butter, melted.  Put potatoes in pan and cover with water.  Bring to a boil.  Remove and drain immediately.  Transfer to a greased 2-quart casserole.  Melt 3 tbsp butter in a pan.  Stir in flour, salt, pepper.  Cook over low heat, stirring constantly.  When thickened, add cheese, cooking until bubbly.  Pour sauce over potatoes.  Add ham; mix gently, so as not to break potatoes.  Sprinkle with the breadcrumbs, mixed with 2 tbsp. melted butter.  Bake at 350 degrees for 1 hour or until bubbly.

 Ham and Macaroni bake (leftover ham)

 1 (8 oz.) package elbow macaroni, 1 can cream of celery soup, ¼ cup milk, 1 small finely minced onion, 1 cup diced cooked ham, 1 cup grated sharp Cheddar cheese.  Prepare macaroni according to package directions, drain well and rinse with cold water.  Stir in soup, milk, onion, ham and half the cheese.  Pour into buttered 6 cup baking dish.  Top with remaining cheese and more ham, if desired.  Bake at 375 for 30 minutes.

 Creamy Corn and Turkey Soup

 ½ cup chopped onion, 1 cup chopped red bell pepper divided, 2 tbsp butter or margarine, 4 oz cream cheese cubed, 1 can cream style corn, 2 cups chicken broth, ¾ cup milk, 2 cups shredded leftover cooked turkey.  Cook onion and half of the red pepper in butter in a large saucepan over medium heat until tender.  Stir frequently.  Reduce heat to low.  Add cream cheese; cook until melted, stirring constantly.  Add corn, broth, milk and turkey; mix well.  Cook until soup is heated through, stirring occasionally.  Serve topped with remaining chopped red bell pepper.

 BBQ Turkey Pita

 1 whole wheat pita, 2 tbsp barbeque sauce, ½ cup chopped turkey, 1 slice tomato, ¼ cup shredded cheddar cheese.  Spread pita bread with barbeque sauce; top with turkey, tomato and cheese.  Place on microwave safe plate.  Microwave on high 1 minute, or until cheese is melted.

 Turkey Noodle Bake

 8 oz. wide egg noodles prepared as package directs.  2 ½ cups milk, 3 tbsp all-purpose flour, 1 tbsp chicken flavored bouillon granules or 3 cubes, ½ cup sour cream or plain yogurt, 2 cups cubed cooked turkey, 1-10oz package frozen chopped broccoli thawed, 1 cup shredded cheddar cheese.  Preheat oven to 375.  In a medium saucepan, combine the milk, flour, and bouillon and stir until the flour is dissolved.  Cook over medium heat, stirring, until slightly thickened.  In a large bowl, combine all ingredients except the cheese.  Coat a 2-quart baking dish with vegetable cooking spray and spoon the mixture into dish.  Top with cheese.  Cover and bake for 25 to 30 minutes or until hot and bubbly.

 Orange Dream Layer Cake

 Cake:  1 ¾ cups all-purpose flour, 1 ½ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, 1 ½ cups sugar, ¾ cup softened butter, 1 tbsp freshly grated orange peel, 3 eggs, ¾ cup buttermilk.

 Heat oven to 350, grease and flour 2 (9-inch) round cake pans; set aside.  Combine flour, baking powder, baking soda and salt in small bowl; set aside.  Combine the sugar butter and orange peel in a large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add eggs, one at a time, beating well after each addition until light and fluffy.  Add flour mixture alternately with buttermilk, beating just until combined.  Spread batter evenly into prepared pans.  Bake 27-32 minutes or until toothpick inserted comes out clean.  Let stand 10 minutes; remove from pans.  Cool completely.

 Meanwhile, combine 1/3 cup powdered sugar, ¼ cup heavy whipping cream, 1 (8 oz.) package softened cream cheese, 2 tbsp frozen orange juice concentrate, 1 tbsp freshly grated orange peel.  Beat on medium speed until fluffy.  Reserve ½ cup of mixture.

 Place one cake on serving plate, top with filling above and top with remaining cake layer.  Cover; refrigerate while preparing frosting.

 Frosting:  Combine reserved filling and 1 cup heavy whipping cream, 2 tbsp powdered sugar, 1 tsp freshly grated orange peel.  Beat at high speed, scraping bowl often, until stiff peaks form.  Frost top and sides of cake.  Serve immediately or refrigerate up to 6 hours.  Refrigerate leftovers.

 Best Ever Macaroni and Cheese

 2 cups uncooked dried elbow macaroni, ¼ cup butter, 2 tbsp all-purpose flour, 2 cups milk, ½ tsp salt, 2 cups cheddar cheese cubed in ½ inch pieces, ½ cup dried bread crumbs, 1 tbsp butter melted, 1 tbsp chopped fresh parsley.

 Heat oven to 350.  Cook macaroni according to package directions.  Drain.  Meanwhile, melt ¼ cup butter in 3-quart saucepan until sizzling.  Stir in flour, cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute).  Add milk and salt.  Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes).  Stir in cooked macaroni and the cheese.  Spoon into ungreased 2-quart casserole.  Stir together bread crumbs, 1 tbsp melted butter, 1 tbsp chopped fresh parsley and sprinkle over macaroni and cheese.  Bake for 20 to 25 minutes or until heated through and golden brown.

 Joy Pankonin’s Orange Pie

 Crust:  Combine in a large bowl; 1 ¼ cup flour, 3 oz package of coconut cream pudding, ¼ tsp salt, ½ cup shortening, 2 T. soft butter, 1 egg.  Blend on low speed until mixed.  Press into a 9x13 pan and bake in a 350 degree oven for 12-15 minutes, until golden brown.  Cool.

 Filling:  Combine in a small bowl; 2 cups sour cream, 1 1/3 cup sweetened condensed milk, scant 2/3 cup Tang.  Beat 1 minute, pour over cooled crust, and refrigerate 2 hours.

 Easy Hamburger Soup

 1 ½ lb. lean ground beef, 1 medium chopped onion, 1 (28 oz) can diced tomatoes ( do not drain), 2 cans (14 ½ oz) beef broth, 1 cup water, 4 thinly sliced celery ribs, 4 halved and thinly sliced carrots, 10 whole peppercorns, 1 teaspoon dried thyme, ½ tsp salt, ½ cup quick-cooking barley, ¼ cup minced fresh parsley.  In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in the tomatoes, broth and water.  Add celery and carrots.  Place peppercorns on a double thickness of cheesecloth; bring up the corners of cloth and tie with kitchen string to form a bag.  Add to beef mixture.  Stir in thyme and salt.   Bring to a boil.  Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.  Return to a boil.  Stir in barley.  Reduce heat; cover and simmer for 10-12 minutes or until barley is tender.  Remove from heat; stir in parsley.  Let stand 5 minutes, discard spice bag.

 Blue Cheese-Walnut Potato Salad

 5-cups water, 1 tsp salt, 3 large red potatoes washed and cut in ½, ½ cup chopped green onions, ½ cup chopped walnuts, ¼ cup finely chopped fresh parsley, ¼ cup crumbled blue cheese, ¾ cup sour cream, 1 tbsp sugar, 3 tbsp milk, ½ tsp dry mustard, ½ tsp salt, ¼ tsp pepper, Walnut halves and fresh parsley.  Bring water and 1 tsp salt to full boil in 3-quart saucepan; add potatoes.  Cook over high heat until potatoes are fork tender (15-20 minutes).  Drain, rinse with cold water.  Cool slightly; cut into small wedges.  Combine cooked potatoes, green onions, ½ cup chopped walnuts, ¼ cup parsley and blue cheese in a large bowl.  Stir together all remaining ingredients except walnut halves and parsley leaves in small bowl.  Pour over potato mixture; toss to coat.  Cover, refrigerate at least 2 hours to blend flavors.  Garnish with walnut halves and parsley leaves, if desired.

 Angel Lush with Pineapple

 1 pkg. (4-serving size) Vanilla flavored instant pudding and pie filling, 1 can crushed pineapple in juice (undrained), 1 cup thawed non-dairy whipped topping, 1 prepared round angel food cake, and 1 fresh strawberries.  Mix dry pudding mix and pineapple in medium bowl.  Gently stir in whipped topping.  Cut cake horizontally into three layers.  Place bottom cake layer on serving plate; top with one-third of the pudding mixture.  Repeat layers two times.  Refrigerate at least 1 hour.  Top with strawberries just before serving.  Store leftovers in refrigerator.

 One-Pan Roasted Pork Supper

 1 lb. sweet potatoes, peeled, cubed, 1 large red onion cut into thin wedges, ½ cup Catalina or French dressing, 1 ½ tsp dried thyme leaves, divided, 1 pkg. (6 oz.) stove top stuffing mix for chicken, 1 ½ cups water, 2 small pork tenderloins.  Preheat oven to 375.  Toss sweet potatoes and onions with dressing and ½ tsp of the thyme.  Arrange in 15x10x1 inch-baking pan sprayed with non-stick cooking spray.  Bake 10 minutes.  Combine stuffing mix and water.  Cut each tenderloin diagonally into thirds.  Push vegetable mixture to edges of pan.  Spoon stuffing down center of pan; top with meat.  Sprinkle remaining 1 tsp. Thyme over meat.

Bake 45-50 minutes or until cooked through (160 degrees).

 Sandy Petty’s Chocolate Chip and Sour Cream Cookies

 2/3 cup butter, ½ cup sugar, ½ cup brown sugar, ½ cup sour cream, 1 egg, 1 tsp vanilla, 2 cups flour ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 cup chocolate chips, 1 cup pecans.  Preheat oven to 350.  Blend butter and sugars in a bowl until fluffy, add sour cream, egg, and vanilla, mix well.  Add dry ingredients and mix well.  Stir in chocolate chips and pecans.  Drop onto a greased cookie sheet, 2 inches apart and bake 10-12 minutes, until golden brown.

 Oatmeal Banana Nut Muffins

 1 cup sifted flour, ½ cup sugar, 2 ½ tsp baking powder, ½ tsp salt, ¼ tsp soda, ¾ cup uncooked oatmeal, 1 beaten egg, 3 Tablespoons oil, ½ cup milk, ½ cup well-mashed bananas, 1/3 cup chopped nuts (optional).  Stir together flour, sugar, baking powder, salt and soda in a bowl.  Stir in oatmeal.  Add remaining ingredients.  Stir only until dry ingredients are moistened.  Fill greased muffin cups 2/3 full.  Bake 400 degrees for 20minutes, serve hot.

 Mandarin Orange Cake

 1 box yellow cake mix, 11 oz can undrained mandarin oranges, 1/3 cup oil, 3 eggs.  Mix all ingredients well, pour into either 2 greased 9-inch layer pans, or 1 greased 9x13 inch cake pan.  Bake at 350 for 30 minutes.  Topping:  Mix 1 pkg instant vanilla pudding with 20 oz can undrained crushed pineapple.  Fold in 1 large container of non-dairy whipped topping.  Frost, refrigerate and keep covered.

 Marion Torkelson’s Wings in Cola

 4 lbs chicken wings, discard tips, 1 tsp garlic salt, 1 tsp onion powder, 1 12 oz can cola (regular, no diet), 1-cup lt. Brown sugar, 2 Tbsp soy sauce.  Preheat oven to 325.  Place wings in casserole dish and season with the garlic salt and onion powder.  Mix coke, sugar and soy sauce in a bowl and pour over wings.  Bake covered 2 hours for 2 hours turning wings every 30 minutes.  Uncover, bake an additional 1-2 hours turning wings every 30 minutes.

Elegant Potatoes Au Gratin

 7-8 medium red or white potatoes, 8 ounces shredded sharp Cheddar Cheese, 1 tsp salt, 1 pint (2 cups) whipping cream, ¼ cup soft bread crumbs, 1 tbsp butter softened.  Boil potatoes in the skin until tender.  Cool; peel and shred using a medium grater.  Butter 2-quart casserole.  Alternate layers of potatoes and cheese in casserole; sprinkle with salt.  Pour cream over potato-cheese layers.  Combine crumbs and butter; sprinkle over top.  Refrigerate, covered, several hours or overnight.  Bake, uncovered, in a preheated 350 degree oven for 55-65 minutes.

 Time saver;  Use one (2 pound) package of frozen southern-style hash brown potatoes, thawed, instead of whole potatoes.  Bake uncovered for 65-75 minutes.

 Lemon Cloud Dessert

 2 cups boiling water, 3 (3-ounce) packages lemon gelatin, 6 oz of frozen orange juice concentrate, thawed, 1 (8 ounce) carton frozen whipped topping, thawed, 1 tablespoon grated orange zest, 1 Angel food cake, torn into 1 inch pieces, ½ cup flaked coconut, ½ cup chopped pecans.  Toast coconut and pecans by spreading evenly in a shallow baking pan.  Toast in 325 degree oven until golden brown, stirring frequently (8-10 minutes).  In a 2-cup glass measure, combine water and gelatin, stir until dissolved.  Refrigerate until thickened, but not set (60-75 minutes).  Pour orange juice concentrate into another 2-cup measure and add enough cold water to equal 2-cups.  In a large bowl, combine gelatin and juice.  Fold whipped topping and orange juice into gelatin mixture.  Arrange half of cake pieces evenly in bottom of 9x13 pan.  Pour half of whipped topping mixture over cake.  Repeat layers.  Combine coconut and pecans; sprinkle evenly over the top.  Refrigerate until firm (4-5 hours) or overnight.  Cut into squares.

 Best Buttercream Frosting

 ¾ cup butter, softened, 6 cups powdered sugar, 1/8 tsp salt, 1/3 cup half and half, 1 tsp vanilla, 2 tablespoons corn syrup.  Beat butter in a large bowl at medium speed until creamy.  Gradually add powdered sugar and salt, alternating with half and half and vanilla, scraping bowl often, until well blended.  Stir in corn syrup.

 Variations:  Chocolate:  add 2 to 3 squares melted and cooled unsweetened baking chocolate.  Lemon or Orange:  Stir in 1 tablespoon finely grated lemon or orange peel.

Tammy Anderson’s Taco Casserole

Crush a bag of Doritos in a 9X13 cake pan. In a large skillet brown two pounds of hamburger. Drain grease and add one cup of water, one package of taco seasoning, one large can of re-fried beans, simmer for 10 minutes. Spinkle this over the Doritos, and add one 1 lb brick of shredded Colby cheese. Put in the oven at 350 degrees for about 10 to 15 minutes and then serve with shredded lettuce, salsa, sour cream, black olives or whatever Mexican sides you prefer.

 Confetti Quesadillas with Colby and Monterey Jack Cheese

Preheat large skillet or griddle over low heat.  Line up six soft corn tortillas and divide between them 1 cup shredded Monterey jack cheese, 1 cup shredded Colby cheese ½ cup corn kernels or black beans, ½ cup coarsely chopped cilantro, 1 finely minced red bell pepper, 1 finely minced jalapeno pepper.  Cover each with a plain second tortilla.  Place tortilla on the dry skillet or griddle and warm until cheese is melted and tortilla is slightly golden, about three minutes.  Flip and cook other side about one minute.  Cut into wedges and serve with sour cream, guacamole, lettuce, whatever Mexican sides you prefer.  

 Deb Salzwedel’s Chesseburger dip

 1 pound Velvetta cheese cut to cubes, 1 can diced tomatoes, 1 cup of shredded paste, add 4 Tbsp of grated cheddar cheese, ½ tsp salt and ¼ tsp pepper.  Place the rest of water and 2 Tbsp butter in a saucepan and bring to a boil.  Add the flour mixture and cook stirring constantly with whip for 3 minutes.  Remove and let cool.  When cool, add 2 eggs, one at a time and beat in.  Beat the batter for at least ten minutes.  Butter a baking pan lightly and drop the mixture by heaping teaspoons for each puff.  Leave a considerable amount of space as they increase threefold in size.  Bake 20 minutes in a 350 degree oven and serve hot.

 Ultimate Chocolate Valentines Day Truffle

 Melt 4.5 ounces of chopped semi-sweet chocolate in a double boiler until just fluid.  Using a whisk, incorporate 2 ½ ounced unsalted softened butter, 1 egg yolk, 4 ounces sifted confectioner’s sugar and 3 ounces heavy cream.  Add each ingredient one at a time, in listed order and blending well.  Pour the mixture into heart molds, or molds of other shapes.  Refrigerate until set, usually 3 hours.  Melt 4 more ounces of chopped semi-sweet chocolate in a double boiler, add 1 tablespoon coffee flavored liqueur.  Remove truffles from mold and dip in melted chocolate, shake off excess and set on parchment paper.  Trip excess chocolate.  May decorate with icing, sugars etc.

 Valentines Love Cake

 Prepare 1 package marble fudge cake mix according to directions, pour into a greased and floured 9X13 pan.  In a separate bowl, combine 2 lbs ricotta cheese, 1 cup sugar, 4 eggs, 1 tsp vanilla, and mix well.  Spoon mixture over top of unbaked cake.  Bake in a 350 degree oven for one hour.  Cool.  Mix 1 package of instant chocolate pudding mix with 1 cup milk, fold in 8 oz. Whipped topping, spread over cake.

 Cauliflower and Red Pepper Chowder

 In a large stock pot sauté 2/3 cup minced shallots in 1 Tbsp butter for about 5 minutes.  Add 4 cups vegetable broth and 1 ½ cups water and bring to a boil.  Add 1 fresh head of cauliflower chopped into florets, 2 cups chopped red bell pepper, 1 cup finely chopped potato and a bay leaf.  Bring to a boil, reduce heat and simmer 20 minutes or until potato is tender.  Stir in 1 ½ cups milk and black pepper to taste.  Cool slightly and discard bay leaf.  Puree half of mixture in a blender of food processor.  You may need to do this in stages.  Return the puree to the stock pot with remaining soup, add 1 tbsp dried basil and stir.  Bring to a boil over medium high heat, stirring frequently.  Serve in bowls topped with sour cream.

 Chocolate and Peanut Butter Filled Bars

 Preheat oven to 350, grease 8 or 9 inch baking pan.  Beat together ¾ cup creamy peanut butter, ¼ cup butter or margarine softened, ½ cup packed light brown sugar, and ¼ cup granulated sugar in a large bowl until well blended.  Add 1 egg, 2 tablespoons milk, and 1 tsp vanilla; beat well.  In a separate bowl, stir together 1-cup all-purpose flour, ½ tsp baking soda, and 1/8 tsp salt.  Add to peanut butter mixture, beating until well blended.  Spread ½ of mixture in prepared pan.  Sprinkle 1 1/3 cups Reese’s milk chocolate baking pieces filled with peanut butter cream.  Drop remaining batter by ½ tsp over mixture, covering baking pieces.  Bake 25 to 30 minutes or until lightly browned.  Cool completely in pan on wire rack and cut into bars.

 Judy Doeden’s Mexican Bread Pudding

 Cut 1 loaf of raisin bread into cubes and place on baking sheet, dry in a 250 degree oven until crusty.  While bread is drying, boil 1 qt water, add 2 cups brown sugar, one whole clove one stick cinnamon, ¼ cup butter.  Simmer over medium low heat stirring occasionally until a light syrup forms.  Remove clove and cinnamon stick.  Rinse 1-cup raisins in hot water and drain.  In a large buttered baking dish, layer the following ingredients, bread cubes, raisins, 1 cup chopped walnuts, ¼ lb Monterey jack cheese, ¼ pound cheddar cheese until all ingredients are gone.  Spoon hot syrup over bread mixture.  Bake in a 350-degree oven for 30 minutes, serve hot or cold.

 Best Red Beans and Rice

 Prepare 4 cups of fully cooked rice and keep warm.In a large soup pot over medium heat combine, 1 Tbsp vegetable oil, 1 medium onion chopped, 1 green pepper chopped, 2 celery stalks sliced and sauté for 5 minutes.  Add, 3 minced garlic cloves, 14 ounces fully cooked sausage cut into ½ inch slices, 3 16 oz cans kidney beans with liquid, 2 16 ounce cans diced tomatoes with basil, 1 ½ tsp cumin, hot sauce to taste, cover and simmer 10 to 15 minutes.  Spoon rice around the outside of plate and fill the middle with bean and sausage mixture. 

 Bev Carlson’s Strawberry Swirl Cheesecake

 1 cup graham cracker crumbs, 1 cup + 3 tbsp sugar, 3 tablespoons butter or margarine melted, 5 8 ounce packages cream cheese, 3 tablespoons flour, 1 tablespoon vanilla, 1 cup sour cream, 4 eggs, 1/3 cup seedless strawberry jam or mashed fresh strawberries.  Heat oven to 325, mix together graham cracker crumbs, 3 tablespoons sugar and melted butter, press into 9X13 pan.  Bake 10 minutes.  Mix cream cheese, flour, 1 cup sugar and vanilla.  Add sour cream and mix well, add 1 egg at a time and mix well.  Pour onto crust.  Drop by spoonfuls the strawberry jam onto batter, use a knife to swirl the berries.  Bake 40 minutes, cool and refrigerate before serving, overnight refrigeration is best.

 Italian Vegetable Bake

 Drain, saving liquid, 1 28-ounce can of whole tomatoes.  Coarsely chop tomatoes, mix with reserved liquid, 1 medium onion sliced, ½ lb green beans sliced, ½ 1b fresh cut okra (or ½ of 10 oz bag frozen), ¾ cup finely chopped green pepper, 2 tablespoons lemon juice, 1 tsp chopped fresh or dried basil, 1 ½ tsp fresh or 1 tsp dried oregano.  Cover and bake at 325 for 15 minutes.  Add in 3 medium zucchini cut into 1 inch cubes, 1 medium eggplant, pared and cut into 1 inch cubes.  Cover and bake 60-70 more minutes, stirring occasionally until vegetables are tender.  Sprinkle 2 tbsp grated parmesan cheese and serve.

 Chocolate Cherry Dump Cake

 In a 9X13 Pan dump 2 cans of cherry pie filling into the bottom of the pan.  Sprinkle a box of chocolate cake mix on top, slice 2 sticks of butter into 24 pieces and place on top of cake mix.  Spread 2.25 ounces of chopped pecans over this and lastly sprinkle top with 1/8 cup sugar.  Bake in a 350 degree oven for 30-45 minutes, serve warm with a scoop of vanilla ice cream.

 Baked Spaghetti with Chicken

 In a shallow non-aluminum dish or a re-sealable plastic bag combine 3 Tbsp olive oil, 2 bay leaves, 1 ½ Tbsp Italian Seasoning, 1 tsp chopped garlic, salt and pepper to taste, and 4 skinless, boneless chicken breast halves with holes poked in them.  Marinate in refrigerator for 1 to 2 hours.  Preheat oven to 375.  Remove chicken from refrigerator and cut into half-inch pieces.  Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly.  Remove bay leaves.  Stir in 1 chopped green bell pepper, ½ onion chopped, 1 head of broccoli cut into florets, 8 fresh mushrooms, sliced.  Simmer until tender about 5 minutes.  While vegetables are cooking place 1 lb of spaghetti into boiling, lightly salted water and cook 8-10 minutes, until al dente; drain.  Return pasta to large pot, add chicken mixture and 1 16 ounce jar of spaghetti sauce.  Stir and pour mixture into a 9X13 pan, top with shredded Colby-Jack cheese.  Bake 20 minutes or until cheese is melted. 

 Roberta Beutow’s Valentine Red Cake

In a large bowl, mix together ½ cup shortening, 2 eggs, 1 teaspoon vanilla, 1 ½ cup sugar, 2 ounces red food coloring, 2 cups flour, 2 tablespoons of cocoa, 1 teaspoon of salt, 1 cup buttermilk.  Blend together well.  In a small cup combine 1 teaspoon vinegar, and 1 teaspoon of baking soda. Fold the vinegar and baking soda mixture into cake batter. Bake at 350 in cake pan for about half hour, till toothpick comes out clean.  For frosting: over low heat combine 1 cup milk and 1/4 cup flour mix well and let cool.  In bowl mix together 1-cup white sugar, ½ cup Crisco, and 1 stick of butter, and 1 teaspoon of vanilla; beat until fluffy.  Add the cooled flour and milk mixture to this and continue to beat until fluffy. Frost cake.

 Brownie Cupcakes

 Preheat oven to 325 and place rack in center of oven.  Line 12 muffin tins with paper or foil baking cups.  Melt 4 ounces unsweetened chocolate, chopped and ½ cup unsalted butter in a double boiler.  Once mixture is melted and smooth, remove from heat and let cool for a few minutes.  Stir in or use hand mixer 1 ¼ cup white sugar, add 1 tsp vanilla extract, and add 3 eggs, one at a time, mixing well after each addition.  Mix in ¾ cup flour and ¼ teaspoon salt until well blended.  Divide batter evenly in the twelve muffin cups and bake 20 minutes or until toothpick comes out with moist crumbs.  Let cool on wire rack.  Frosting:  Melt 4 ounces semi-sweet or bittersweet chopped chocolate and 6 tablespoons unsalted butter cut in pieces in a double boiler.  Remove from heat and stir in ¾ teaspoons pure vanilla extract and 2 teaspoons white corn syrup.  Whisk in 1 ¾ cups confectioners sugar, sifted.  Place the frosting in food processor and with the processor running; add ½ cup room temperature sour cream and 1 tsp hot water.  Your may frost cupcakes now, or if you want to pipe it on, place in refrigerator until it is firm.

 Sandy Petty’s Triple Chocolate Cake

In a 9X13 pan mix together, 1 pkg chocolate cake mix, 4 eggs, 1 ¼ cups water, 1 cup chocolate chips, 1-4oz box of instant chocolate pudding, ¼ cup oil.  Bake in a 350 degree oven for 40-45 minutes.

 Chocolate Fondue

 Place 6 ounces semisweet or bittersweet chocolate, cut into small pieces, in a medium stainless steel bowl and set aside.  In a saucepan combine ½ cup heavy whipping cream, ¼ cup milk, 2 ½ Tablespoons granulated white sugar, and 2 Tablespoons light corn syrup.  Bring to a boil over medium heat stirring often.  Remove from heat and immediately pour over chocolate, let stand until chocolate is melted.  Then, whisk until smooth.  Whisk in 1 teaspoon pure vanilla extract, ¼ cup Nutella (optional), and 1 Tablespoon liqueur, such as Frangelico or Grand Marnier.  Place in a fondue pot and serve with fresh fruit chunks, chunks of cake such as pound, sponge or angel food, or with cookies such as ladyfingers, rolled wafer cookies or biscotti.

 The Ultimate Valentine’s Day Cookie

 Heat oven to 400.  In a large bowl, beat 1 cup powdered sugar, 1 cup softened butter, 1 Tablespoon vinegar with an electric mixer until well blended.  Stir in 2 ¼ cups all purpose flour, ¾ teaspoon baking soda, 1 ½ teaspoons ground ginger, ¼ teaspoon salt.  Divide dough in half, add 6 drops red food coloring to one of the halves.  On a lightly floured cloth-covered surface, roll dough to 1/8 inch thick and cut out with various size heart shaped cookie cutters.  Place smaller hearts on larger ones if desired.  On ungreased cookie sheet, place shapes 2 inches apart.  Bake 5 to 7 minutes until set, but not brown.  Cool 1 to 2 minutes and then carefully remove from cookie sheet to a cooling rack.  Cool completely, may frost is desired.

 Creamy, Fruity Stuffed French Toast Hearts

 2 large eggs beaten, ½ cup milk, a couple drops of pure vanilla extract, 1/3 cup cream cheese softened, 1/3 cup raspberry or strawberry preserves, 1 cup maple syrup, 8 slices of white bread, and 2 Tablespoons butter.  In a wide shallow bowl, whisk together eggs, milk and vanilla, set by stove.  Warm syrup over low heat in saucepan, or microwave 1 minute.  Spread cream cheese mixture evenly over 4 slices of bread and top with remaining 4 slices of bread to make a sandwich. Using a 4 inch heart cookie cutter, cut the sandwich.  Snack on crusts.  Melt butter in a large nonstick skillet over medium heat.  Dip the hearts in the egg mixture and cook, turning once with a spatula, until golden brown, about 3 minutes each side.  Serve with warm syrup, fresh fruit can be added.

 Chicken & Sweet Potato Stew

 In a six quart slow cooker combine the following:  6 bone-in chicken thighs with skin removed and fat trimmed.  Two pounds sweet potatoes peeled and cut into spears, ½ pound white button mushrooms thinly sliced, 6 large shallots peeled and halved, 4 cloves garlic peeled, 1 cup dry white wine, 2 tsp chopped fresh rosemary or ½ tsp dried crushed rosemary, 1 tsp salt, ½ tsp freshly ground pepper.  Stir to combine and cook covered on low until potatoes are tender, about 5 hours.  Before serving, you may remove bones from chicken.  Stir in 1 ½ tablespoons white-wine vinegar.

 Thelma Boldt’s Bologna Candy

In a saucepan, combine 3 cups sugar, 1 cup sweetened condensed milk, 1 1b pitted chopped dates.  Bring to a boil until firm ball stage.  Stir in 2 cups shredded coconut and beat until well blended.  Add ½ cup nutmeats, 1-teaspoon vanilla.  Turn out on a wet cloth and roll into a ring of bologna sized roll.  Sprinkle with powedered sugar, slice and serve.  Will keep well in refrigerator.

 Minestrone Soup

 Heat ¼ cup olive oil in a 4-quart saucepan.  Add 1 clove garlic minced (or 1/8 tsp garlic powder), 1 1/3 cups onion coarsely chopped, 1 ½ cups chopped celery with the leaves.  Sauté for about five minutes.  Add 1- 6 ounce can of tomato paste, 1 Tablespoon fresh chopped parsley, 1 cup carrots sliced, (may be fresh or frozen), 4 ¾ cup shredded cabbage, 1 16 oz can of diced tomatoes, 1 can red kidney beans, drained and rinsed, 1 ½ cup frozen peas, 1 ½ cups fresh green beans, cut, dash of hot sauce and 11 cups water.  Stir until well blended.  Bring to a boil, reduce heat, cover and simmer for about 45 minutes until vegetables are tender.  Add 2 cups broken uncooked spaghetti and simmer another 2-3 minutes.

 Crispy Oven-Fried Chicken

In a shallow bowl combine ½ tsp poultry seasoning and ½ cup skim milk or buttermilk.  In a large re-seal able bag combine ½ tsp poultry seasoning, 1 cup cornflakes, crumbled, 1 ½ Tbsp onion powder, 1 ½ Tbsp garlic powder, 2 tsp black pepper, 2 tsp dried hot pepper, crushed, and 1 tsp ground ginger.  Wash and pat dry 8 pieces of skinless chicken (breast, thighs or legs), dip chicken into milk, then quickly shake in bag with crumbs and seasonings.  Refrigerate 1 hour.  Preheat oven to 350, evenly space chicken on baking pan greased with 1 tsp vegetable oil.  Cover with aluminum foil, bake 40 minutes.  Remove foil and bake additional 30-40 minutes.

 Mediterranean Baked Fish

 Heat 2 tsp olive oil in large nonstick skillet.  Add 1 large sliced onion and sauté over medium heat for 5 minutes.  Add 1 can diced tomatoes drained (reserve juice), ½ cup of reserved juice, 1 bay leaf, 1 clove of garlic, minced, 1 cup dry white wine, ¼ cup lemon juice, ¼ cup orange juice, 1 Tbsp fresh orange peel, grated, 1 tsp fennel seeds, crushed, ½ tsp dried oregano, crushed, ½ tsp basil, crushed, and black pepper to taste. Stir and simmer uncovered for 30 minutes.  Arrange 1 lb. of fish of your choice (sole, flounder, perch) in a baking pan, cover with sauce and bake in 375 degree oven, uncovered for about 15 minutes or until fish flakes easily.

 Thelma Boldt’s Cheaters

Thaw one package of frozen bun dough.  Roll until thin.  Fry hamburger and onions in a skillet.  Add one package of cole slaw mix and steam together.  Spoon mixture onto bun dough, turn up four corners of dough up to enclose.  Bake in 350 degree oven for approximately 15-20 minutes.

 Pork Scaloppini with Mushroom Cream Sauce

 Take 1 lb of sliced pork loin and pound each slice until about 1/8 inch thick.  In a shallow dish combine 1 cup flour, salt and pepper to taste, 1 teaspoon dried parsley, ¼ teaspoon dried thyme, and ¼ teaspoon dried sage.  Dredge pieces of pork in the flour mixture coating both sides, shake off excess flour.  Heat 2 tablespoons olive oil in a large nonstick skillet over high heat.  Add pork and sauté until lightly browned, about 1 to 2 minutes per side.  Remove from pan and set aside.  In the same skillet, add a little more oil if needed and sauté 1 cup sliced mushrooms for about 2 minutes.  Add 2 teaspoons minced garlic, salt and pepper to taste, and sauté another minute.  Add ½ cup dried vermouth and reduce* 1 minute.  Add 1 cup chicken broth, ¼ teaspoon thyme and ¼ teaspoon sage.  Reduce by half.  Add 1 cup cream and reduce until thickened, about 5 minutes.  Return the pork to the pan and let simmer just until heated, about two minutes.  Sprinkle with fresh chopped parsley for garnish.  Serve with buttered noodles.

*To reduce:  simmer uncovered on a low boil to evaporate off water.  To reduce by half means the sauce will shrink by ½.

 Chicken and Rice Casserole

Preheat oven to 350.  Lightly grease a 2-quart casserole dish.  In the dish combine 2 cups cooked rice, 2 cups shredded Monterey Jack cheese, 1 ½ cups cooked chicken breast, chopped, 1 cup evaporated milk, ½ cup finely chopped red onion, 2 large slightly beaten eggs, ¼ cup finely chopped cilantro, 2 tablespoons melted butter or margarine, 1 tablespoon diced jalapenos.  Bake uncovered 45 to 50 minutes or until knife inserted in center comes out clean.

 Bacon Wrap Chicken Breast

 Spray a 9X13 pan with non-stick cooking spray.  Cut 2 oz of dried beef and place in pan.  In a separate bowl, mix 1 can-condensed cream of chicken soup and 1 cup sour cream.  Spread mixture on top of dried beef.  Lay raw chicken breasts (8 total) on top.  Lay one piece of bacon on each breast.  Bake at 400 degrees about 25 minutes.  Don’t overcook, best served with rice.

 Lemon Cheese Cake

Mix 1 ¼ cup graham cracker crumbs and ¼ cup melted butter.  Reserve 2 Tablespoons for top.  Spread crumbs in a 9X13 pan and press.  Mix together 1-3 oz package of lemon gelatin, 2 Tablespoons lemon juice and 1-cup hot water.  Cool the mixture, but do not let set.  Mix 1 cup sugar and 1 8 oz package cream cheese softened.  Whip 1 pint whipping cream and add to cheese and sugar mixture.  Fold in the gelatin mixture and spread over the crust. Sprinkle the held 2 Tablespoons graham crackers on top. Chill and cut into 15 squares.

 Homemade Chicken Noodle Soup

 To make chicken and broth:Take 1 cut up whole chicken and remove excess fat.  In Dutch Oven or stock pot, place chicken, 4 ½ cups cold water, 1 tsp salt, ½  tsp pepper, 1 medium celery stalk with leaves, chopped, 1 carrot chopped, 1 small onion chopped and 1 sprig of fresh parsley.  Bring to a boil, skim foam off top of broth, reduce heat to low.  Cover and simmer about 45 minutes, or until chicken is no longer pink when centers are cut.  Remove chicken from broth, cool until you can handle it.  Strain broth through a cheesecloth lined strainer, discard vegetables.  Remove skin from chicken and cut into ½ inch pieces.  Skim and discard fat from broth.  Use broth and chicken immediately, or cover and refrigerate in separate containers up to 24 hours or freeze for future use.

 To make soup:  Add enough water to the broth to make 5 cups.  In Dutch oven heat broth, 2 medium carrots sliced, 2 medium stalks of celery sliced, 1 small onion chopped 1 Tbsp chicken bouillon granules to boiling.  Reduce heat to low and simmer about 15 minutes or until carrots are tender.  Stir in 1 cup uncooked medium egg noodles and chicken.  Heat to boiling, reduce heat to low, simmered uncovered 7 to 10 minutes or until noodles are tender.  Sprinkle with fresh parsley.

 To Simplify:Start with 3 cups canned chicken broth and 3 cups cut up chicken, skip making broth and go to making soup.

 Sour Cream-Blueberry Pancakes

 Heat a skillet over medium-high heat or electric griddle to 350, lightly grease or spray with non-stick cooking spray.  Beat together with whisk or electric mixer, 2 cups Original Bisquick mix, 1 cup sour cream, ½ cup milk, and two eggs until smooth.  Stir in 1 cup fresh or frozen (thawed) blueberries.  Pour about ¼ cup batter on griddle for each cake, cook until edges are brown, flip and cook until done.

 Marilyn Nickel’s Lemon Joy Cake

1 box of yellow cake mix, 1 box of lemon instant pudding mix, 4 large eggs at room temp, ¾ cup water, and ¾ cup of oil, mix ingredients together, and pour in greased and floured 9X13 pan and bake at 350 degrees for 45 minutes. Then in a separate bowl, mix 2 cups of powdered sugar, 1/3 cup of real lemon juice and 2 tablespoons of butter and 2 tablespoons of water.  With a fork, poke holes all over the cake and ladle the topping onto it.

 Kung Pao Beef

 Remove fat from 1 pound of beef flank or boneless sirloin steak and cut into ¾ inch cubes.  Toss the beef in 1-teaspoon vegetable oil, 2 teaspoons cornstarch, 1/8-teaspoon white pepper in a medium glass bowl.  Cover and refrigerate 30 minutes.  Seed and cut into thin slices 2 green chilies, cut 2 medium green onions into 1 inch diagonal pieces, cut 1 medium red bell pepper into ¼ inch squares, finely chop 2 garlic cloves.  Heat your wok, or large skillet over high heat.  Add 1-tablespoon vegetable oil and add beef.  Stir-fry for 2 minutes, or until beef is browned.  Remove beef.  Add 1 tablespoon vegetable oil to wok or skillet, add chilies, onions, red pepper, garlic, 1 teaspoon finely chopped gingerroot, 2 tablespoons Chinese brown sauce, ½ cup diced canned bamboo shoots, and 1 teaspoon sugar.  Stir fry one minute, add beef and heat through.  Sprinkle with peanuts and serve with white or brown rice or with couscous.

 Peachy Custard Dessert

Heat oven to 400 F.  Mix 1 cup flour, 2 tbsp sugar, ¼ tsp salt and 1/8 tsp baking powder in a medium bowl.  Cut in ¼ cup butter or margarine (softened) using a pastry blender or 2 knives, until mixture looks like fine crumbs.  Pat mixture firmly and evenly in bottom and halfway up sides of 8X8 pan.  Spread 3 medium fresh sliced peaches over the curst, mix 1/3 cup sugar and 1 tsp cinnamon together and sprinkle over peaches.  Bake 15 minutes.  Beat together 2 egg yolks and 1 cup whipping cream until well-blended, pour over peaches and bake an additional 25 to 30 minutes or until custard is set and edges are light brown.  Serve warm, Store leftovers in refrigerator.

**1/2 of 16 oz bag of frozen sliced peaches, thawed and drained, or 1 16 oz can of sliced peaches, drained, may be substituted for fresh peaches.

 Slow Cooker Italian Chicken-Lentil Soup

 Remove fat from 1 lb boneless, skinless, chicken thighs.  In a 3 ½ to 4 quart slow cooker, mix 1 medium onion chopped, 1 medium zucchini chopped, 4 medium carrots sliced, 1 cup dried lentils sorted and rinsed, 4 ½ cups chicken broth, ½ tsp salt, ¼ tsp pepper and chicken.  Cover and cook on low setting 5 to 6 hours.  Remove chicken from slow cooker, use two forks to pull apart chicken, return to slow cooker, stir in 1 cup fresh sliced mushrooms, 1 28 oz can diced tomatoes with juice.  Cover and cook another 15 minutes or until heated through.  Sprinkle with ¼ cup chopped fresh, or 1 Tbsp dried basil.  Serve with Parmesan cheese.

 Brown Sugar Angel Food Cake

Ingredients:  10 egg whites at room temperature, 2 tsp vanilla extract, 1 ½ tsp cream of tartar, 1 tsp salt, 2 cups firmly packed brown sugar-divided, 1 ¼ cups sifted cake flour.  Preheat oven to 350.  Beat egg whites and vanilla together in a large mixing bowl on high just until foamy.  Add cream of tartar and salt.  Beat until soft peaks form.  Lightly sprinkle 1 cup brown sugar over the egg white mixture.  Beat until stiff peaks form.  Sift together remaining sugar and cake flour.  Gently fold the sugar and flour into the egg white mixture a little at a time.  Pour into and ungreased 10 inch tube pan.  Bake 45-50 minutes or until cake springs back when lightly touched.  Invert pan and cool completely.  Loosen the cake from the sides with a knife or narrow metal spatula.  Serve lightly frosted, or with berries.

Banana Cake

 Ingredients:  1 egg, 2/3 cup vegetable oil, 2/3 cup buttermilk, 1 ½ cup mashed very ripe bananas, ¾ cup granulated sugar, 1 tsp vanilla, 1 ½ cup flour, 1 cup quick cooking or old fashioned oats, 2 tsp baking soda, 1 tsp baking powder, 1 ½ tsp ground cinnamon, ½ tsp ground cloves, 2/3 cup chopped nuts, 2/3 cup raisins.  Heat oven to 350 and spray a 9X13 pan with non-stick cooking spray.  Beat egg, oil, buttermilk, bananas, granulated sugar and vanilla in large bowl.  Stir in flour, oats, baking soda, baking powder, cinnamon and cloves.  Stir in nuts and raisins and pour into pan.  Bake 30-35 minutes or until toothpick inserted comes out clean.  Cool, and sprinkle with powdered sugar.

 Jan Yonker’s One-Pot Dinner

Half-pound ground beef, medium chopped onion, cup of chopped celery, ¾ cup chopped green pepper, 2 teaspoons of Worcestershire sauce, ½ teaspoon dried basil, 2 cups of uncooked egg noodles, salt and pepper to taste, 1 can of kidney beans, drained, 1 can tomatoes, ¾ cup water and a beef bullion cube, use large skillet, cook meat till done, add onion, celery and green pepper, simmer for a few minutes and add the rest of ingredients, bring to a boil, reduce heat and simmer 20 minutes or until pasta is tender.

 Garlic Mashed Potatoes

6 medium potatoes, scrubbed and peeled (or skins can be left on if desired) cut into large pieces, 6 peeled garlic cloves, 1/3 cup milk, ¼ cup butter or margarine softened, ½ tsp salt, 1/8 tsp pepper.  Heat 1 inch of water in large saucepan to boiling.  Add potatoes and garlic, bring to boil, cover and reduce heat.  Cook 20-30 minutes or until potatoes are tender, drain.  In a medium bowl, mash potatoes and garlic cloves, add milk in small amounts, beating after each addition.  (More milk may be needed depending on type of potatoes used.)  Add butter, salt and pepper and beat vigorously until potatoes are light and fluffy.  If desired, dot with butter and sprinkle with paprika, chopped fresh parsley or chives.

 Sharon Dick’s Carrot Cake with Cream Cheese Frosting

Mix in the order given:  4 eggs, 2 cups sugar, 1 ½ cups salad oil, 2 cups flour, 2 tsp. Cinnamon, 2 tsp baking soda, ¼ tsp ground cloves, ¼ tsp. Nutmeg, ½ tsp. Salt, 3 cups finely grated carrots.  Bake in a 350 degree oven for 50-60 minutes.Frosting:  Cream together until well-mixed 1 (3oz) pkg. of cream cheese, 2 cups powdered sugar, ¼ cup butter and 1 tsp. Vanilla.

 White and Green Beans

 Heat 1 inch of water in a 3-quart saucepan to boiling.  Add 1 lb of green beans cut into 1 to 1 ½ inch pieces (16 oz bag of frozen cut green beans may be used).  Boil uncovered 6-8 minutes or until crisp tender.  Drain.  Stir in 2 Tbsp butter or margarine, 1 Tbsp lemon juice, 2 tsp. Dijon mustard, 2 tsp honey, ½ tsp lemon pepper, ¼ tsp. Salt and 1 15 oz can of great northern or navy beans, rinsed and drained.  Cook over medium heat about 5 minutes, stirring occasionally, until hot.

 Turkey Oven Sandwich

 Heat oven to 425.  Cook 1 lb of ground turkey, 1 Tbsp butter, and ½ tsp poultry seasoning in a 10 inch skillet over medium heat, stirring occasionally, until turkey is no longer pink; drain.  Split 2 pita bread (6 inch in diameter) and line an ungreased 9X9 pan with pitas lining half-way up the sides, they will overlap slightly in the middle.  Layer turkey with 1 thinly sliced medium tomato, 1 sliced medium stalk of celery.  In a bowl, mix ½ cup shredded sharp cheddar cheese, ½ cup sour cream, 1/3 cup mayonnaise or salad dressing, and 1 Tbsp chopped onion.  Spoon over top of turkey and vegetables, sprinkle with paprika.  Bake 12-15 minutes or until topping is light brown.

 Slow Cooker Reuben Sandwiches

 Place 1 2 pound package of refrigerated sauerkraut in a 3-4 quart slow cooker.  Place a 2-3 pound corned beef brisket over top.  If brisket included a seasoning packet, sprinkle it on the top.  Cover and cook on low 9-11 hours.  Remove beef from cooker, slice.  To serve, spread 1 Tbsp Thousand Island dressing on a slice of pumpernickel rye bread, toasted.  Using a slotted spoon, top the toast with ½ cup sauerkraut, then add beef slices and 1 slice of swiss cheese and top with another slice of toast.  Repeat with 14 more slices of toasted bread.   Makes 8 sandwiches.

 Sandy Petty’s Red Hot Candy Fluff Salad

Mix together 20 oz of crushed pineapple and 2 oz. of red-hot candies.  Refrigerate for 8 hours to allow the candies to dissolve.  Stir in 2 cups mini-marshmallows and 1 (8oz.) container of cool whip.

 Grandma’s Apple Crisp

 Peel, core and thinly slice 5 medium apples.  Place the apple slices in a 9-inch glass or ceramic pie plate.  In a medium bowl combine: ¾ cup oatmeal, ¾ cup packed brown sugar, ¼ cup flour.  Stir until well blended and brown sugar is broken into small granules.  Using a pastry blender, cut in ½ cup softened butter.  Sprinkle mixture over the apples.  Bake in a preheated 350 degree oven for 35-40 minutes.

 Parmesan Breaded Pork Chops

 Mix in a shallow dish 1/3 cup Italian style bread crumbs and 2 Tbsp grated parmesan cheese.  Beat one egg in a shallow dish.  Spray 12 inch skillet with non-stick cooking spray and heat over medium heat.  Dip 4 pork boneless butterfly loin chops, ½ inch thick in the egg and then the crumbs.  Cook in skillet about 5 minutes turning once until browned.  Stir in 2 cups diced tomatoes with Italian herbs, undrained (28 oz can), 1 can (8oz.) tomato sauce and 1 small green bell pepper chopped.  Heat to boiling, reduce heat to low and simmer covered for 10-12 minutes, or until pork is cooked through.  Serve with pasta or rice.

 Chili Macaroni Skillet

 Cook 1 pound bulk pork sausage in 12-inch skillet over medium-high heat, stirring occasionally, until no longer pink; drain.  Stir in the contents of 1 package Hamburger Helper® chili macaroni, 3 ½ cups hot water, 2 tsp chili powder, 2 cups diced canned tomatoes, undrained, 1 can pinto or kidney beans, rinsed and drained, 1 can whole kernel corn, drained.  Heat to boiling stirring frequently.  Reduce heat; cover and simmer 14 to 16 minutes, stirring occasionally, until pasta is tender.  Remove from heat and uncover (sauce will thicken as it stands).  When serving, sprinkle with shredded cheddar cheese and additional chili powder, if desired.

 Slow cooker Yellow Split Pea Soup with Canadian Bacon

 In a 3 ½ to 4 quart slow cooker, mix the following; 8 cups water, 1 package (1 pound) dried yellow split peas, sorted and rinsed, 3 medium diced carrots, 1 medium chopped onion, 1 medium stalk celery, 1 cup diced Canadian Bacon, 1 tsp salt, 1 tsp dried thyme leaves, ¼ tsp dried rosemary leaves; crumbled, ¼ teaspoon pepper.  Cover and cook on low setting 8-10 hours or until peas and vegetables are tender.  Place 2 cups of soup in blender or food processor cover and blend on medium speed until smooth.  Pour into a bowl and repeat with 2 more cups of soup.  Stir the blended soup back into the slow cooker and serve.

 Ranger Cookies

 Preheat oven to 375.  In a large mixing bowl beat ½ cup softened butter on medium to high speed for 30 seconds.  Add ½ cup granulated sugar, ½ cup packed brown sugar, ½ tsp baking powder, ¼ tsp baking soda and beat until combined, scraping sides of bowl.  Beat in 1 egg, 1 tsp vanilla until combined.  Beat in 1 ¼ cups flour, as much as mixture can handle, then hand stir in the remaining.  Stir in 1 cup quick cooking oats, 1 cup coconut, 1 cup dried fruit (raisins, dried cherries or cranberries, or mixed dried fruit bits).  Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.  Bake 8-10 minutes or until edges are light brown and centers are set.  Cool on cookie sheet 1 minute and transfer to a wire rack and let cool.

 Chocolate-Buttermilk Brownies

 Preheat oven to 350.  Grease a 15x10x1 inch baking sheet or a 13x9x2 inch baking pan; set aside.  In a medium bowl, combine 2 cups all purpose flour, 2 cups sugar, 1 tsp baking soda, and ¼ tsp salt; set aside.  In a medium saucepan combine 1 cup butter, 1/3 cup unsweetened cocoa powder, and 1 cup water; bring to a boil stirring constantly.  Remove from heat and add to the flour mixture and beat with electric mixer on medium to high speed until thoroughly combined.  Add 2 eggs, ½ cup buttermilk or sour milk, and 1 ½ tsp vanilla.  Beat for 1 minute (batter will be thin).  Pour batter into the prepared pan.  Bake 25 minutes for 15x10 pan, 35 minutes for 13x9 pan, or until wooden toothpick inserted in middle comes out clean.  Pour warm Chocolate-Buttermilk frosting over warm brownies, spreading evenly.  Cool in pan on wire rack for 1 hour and cut into bars.

 Chocolate-Buttermilk Frosting

 In a saucepan combine ¼ cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk.  Bring to a boil and remove from heat.  Add 2 ¼ cups powdered sugar and ½ teaspoon vanilla.  Beat until smooth.  If desired, stir in ¾ cup coarsely chopped pecans.

 Quick Alfredo Sauce

½ cup Cream, 2 tablespoons butter, 2 tablespoons liquid ranch dressing, 2 tablespoons Parmesan cheese, 2 to 3 tablespoons Shredded Italian Four Cheese.  Add together and heat in Microwave until melted, makes 2 servings.

 Breakfast Bread Pudding with Peaches

 4 ounces of Day-old French Bread, trimmed of crust and cubed, 2 small peaches, pitted and chopped, 2 tablespoons raisins or dried cherries, 1/3 cup of low-fat, ready-to-eat granola cereal, ¾ cup 1% low-fat milk, 2 tablespoons sugar, 1 large egg, ½ teaspoon ground cinnamon, 2 tablespoon reduced-calorie pancake syrup.  One day before serving, lightly spray a 1-quart glass or Pyrex baking dish with cooking spray.  In a medium bowl, combine bread, peaches, raising and granola.  Whisk together milk, sugar, egg, and cinnamon and stir into break mixture.  Tranfer to baking dish.  Cover and refrigerate overnight.  Heat over to 350 degrees, uncover bread pudding and bake 30 minutes or until bread is golden.  Serve with Warm Syrup, about 1 cup per serving.

 Baked Potato Soup

 2 large potatoes, 6 tablespoons thinly sliced green onions, 3 tablespoons butter, 3 tablespoons flour, 2 teaspoons fresh dill or chives, or ¼ teaspoon dried dill, ¼ teaspoon salt, ¼ teaspoon black pepper, 4 cups milk, 1 and ¼ cup shredded American cheese, 4 slices bacon, cooked and crumbled.  Scrub and prick potatoes and bake in oven for 40 to 60 minutes at 425 degrees until tender.  Cut each potato lengthwise and scoop out white portion of potato and discard skins.  In a large saucepan cook 3 teaspoons of the green onion in hot butter over medium heat until tender, then add flour, dill, salt, and pepper.  Add milk all at once.  Cook and stir for 12 to 15 minutes until thickened.  Add potato and 1 cup of the cheese, stir until cheese melts.  Top each serving with ¼ cup cheese, 3 tablespoons green onion and the bacon.

 Shredded Pork Sandwiches

 1 3-pound boneless pork shoulder blade roast, 8 cloves garlic minced, 2 tsp ground coriander, 2 tsp ground cumin, 2 tsp dried oregano, 1 tsp onion powder, ½ tsp black pepper, ½ tsp cayenne pepper, 1 cup beef broth, 12 hamburger buns or Kaiser rolls, split and toasted.  Trim fat from meat.  In a small bowl combine garlic, coriander, cumin, oregano, onion powder, black and cayenne pepper and ½ tsp salt.  Rub mixture into meat.  Place meat into a roasting pan with cover, add broth, cover and roast in a 325 degree oven for 2 ½ to 3 hours or until tender.  Remove meat from cooking liquid with a slotted spoon.  Remove and discard excess fat, reserve the cooking liquid.  When meat is cool enough to handle, shred by pulling two forks through it in opposite directions.  Stir in enough cooking liquid to moisten, reheat in a saucepan over medium heat, stirring frequently.  Serve on toasted buns.

 Slow cooker directions.  Prepare meat as above, place in slow cooker, add broth and cook covered on low for 8-10 hours or on high 4-5 hours.

 Cream Corn Casserole

 Non-stick cooking spray, 2 16-ounce packages frozen whole kernel corn, 2 cups chopped red and/or green sweet pepper, 1 cup chopped onion, 1 tablespoon butter or margarine, ¼ teaspoon black pepper, 1 can cream of celery soup, 1 8-ounce tub of cream cheese spread with chive and onion, or garden vegetable, ¼ cup milk.

Coat a 2-quart casserole with cooking spray.  Place corn in a colander, run under cool water to thaw, drain and set aside.  In a large saucepan cook sweet pepper and onion in hot butter until tender.  Stir in corn and black pepper.  In a medium bowl whisk together soup, cream cheese spread, and milk.  Stir soup mixture into corn mixture.  Transfer into casserole.  Bake covered in a 375-degree oven for 50 to 55 minutes, stirring once, until heated through.

 Irish Dumpling Stew

4 medium gold potatoes or butter red potatoes, whole, 2 pounds stew meat, lamb or beef, ½ cup flour, 2 chopped onions, 2 chopped carrots, 2 peeled and chopped tomatoes (I would suggest a can of diced tomatoes), 1 clove garlic minced, 1 large bunch of mixed herbs (thyme, rosemary, sage) tied with a string, 1 ½ cups beef broth and salt and pepper to taste.  Coat meat in flour, then brown in oil in a skillet.  Add onions and garlic and sauté.  Placed browned meat, onions and vegetables in a large cooking pot.  Place herbs in middle of mixture.  Cover with broth, cook 2 hours over low heat.  While stew is cooking, make dumplings.  During the last 20 minutes of cooking, add dumplings.  Salt and pepper to taste.

 For Dumplings:  Mix together 6 cups of self-rising flour, 1-cup fresh breadcrumbs, 1 tablespoon of mixed herbs.  Add ¼ cup solid shortening, and 1 egg and mix thoroughly.  Divide mixture into small pieces, roll into even rounds between floured hands.  Cook in boiling water or broth for 15 minutes.  Add to stew 20 minutes before stew is done.

 Apple Mash

 Peel 2 pounds of potatoes and cook in salted boiling water.  While potatoes are cooking, peel, core, and slice 1 pound of cooking apples.  Place apples in a pot with a tablespoon of water and a tablespoon of sugar.  Cook apples until soft.  When the potatoes are soft, drain and mash thoroughly.  Beat in the apples and 4 tablespoons of butter.  Serving suggestion:  serve with bacon or sausage.

 Irish Cabbage Rolls with Corned Beef

 1 head of cabbage, 1 cup corned beef, 1 onion, 1 cup celery, 1 egg, 1 cup cooked brown rice, 2 teaspoons spicy brown mustard, 1 beef flavored bouillon cube, ¼ cup water, 1 cup beer, 1 tablespoon oil, 1 tablespoon flour.  Remove 1 outer cabbage leaf for each portion, remove and discard the thick core from each leaf.  Blanch in boiling water for 30-60 seconds until limp, drain well and set aside.  Combine corned beef, onions, and celery in food processor until finely chopped.  Add eggs, rice and mustard and pulse just to blend well.  Place ½ cup of chopped mixture onto rib end of each cabbage leaf.  Slice the hard rim for easy rolling.  Fold rib end over filling.  Fold in sides and roll up to seal filling.  Place seam-side down on a large baking pan.  Combine bouillon and boiling water, mix well, add beer, mix well and pour over and around cabbage rolls.  Bake, covered at 375 degrees for 60 minutes, until tender, and remove cabbage rolls with a slotted spoon to a heated serving platter.  Heat oil in skillet over medium heat and whisk in flour.  Heat and stir until mixture begins to color.  Gradually stir in juices from baking pan.  Heat and stir until thickened, then pour over cabbage rolls, serve hot with spicy brown mustard on the side

 Irish Cabbage Soup-Makes 5 cups

 3 tablespoons butter, 3 tablespoons chopped onion, ¼ cup chopped peeled raw potato, 3 cups finely chopped green cabbage, ¾ teaspoon salt, ½ teaspoon nutmeg, 1 tablespoon flour, 2 cups broth or water, 2 ½ cup milk, chopped parsley for garnish.  Heat butter in skillet or Dutch oven, add onion and sauté until tender, but not browned.  Add potato, cabbage, salt, nutmeg, and flour and mix.  Add broth, cover and cook for 20 minutes.  Puree in blender or use a food mill, add milk and reheat.  Serve sprinkled with Parsley.

 Easy Irish Cream Fudge

2 cups powdered sugar, 1 cup plus 4 Tbsp Bailey’s Irish Cream, 4 1/3 cups chocolate chips, 1 cup vanilla chips, ¼ cup plus 2 Tbsp butter, ½ cup chopped nuts.  Sift powdered sugar into a medium bowl and whisk together with 1 cup of the Bailey’s until lumps are gone.  Melt 3 cups of the chocolate chips, the vanilla chips and ¼ cup of the butter over low heat, stirring constantly until just melted.  Pour in Bailey’s and powdered sugar mix and blend well.  Stir in nuts.  Spread into a greased 8-inch square pan.  Prepare Truffle topping:  Melt remaining 2 Tbsp of butter and 1 1/3 cup chocolate chips in a separate pan, add the remaining 4 Tbsp Bailey’s when butter and chocolate are just melted.  Spread over fudge with knife or spatula.  Let set in refrigerator for 2 hours, cut and serve.

 Strawberry Flummery

 Chill four 8-9 ounce stemmed glasses.  2/3 cup quick cooking oatmeal, toasted and cooled, 4 cups fresh strawberries, hulled, 5 Tbsp sugar, 1 ¼ cups heavy whipping cream, 2/3 cup plain yogurt or sour cream, 1 Tbsp Irish whiskey, ½ cup fresh blueberries.  To toast the oatmeal:  Preheat oven to 350, spread it out on a baking sheet.  Bake, shaking the pan at 5-minute intervals to prevent burning, for 15 minutes, or until toasted.  Remove from oven and let cool.  Put the hulled strawberries in a large bowl and mash, or pulse in a food processor.  Stir in 1 Tbsp sugar.  Whip the cream in a bowl with electric mixer until soft peaks form.  Fold in the yogurt or sour cream, the remaining 4 Tbsp of sugar, the whiskey and the oatmeal.  Spoon 1 to 2 Tbsp of the strawberries into the bottom of each glass.  Spoon 1-2 Tbsp of the oatmeal-cream mixture over the berries.  Repeat the layers.  Refrigerate for 1 to 2 hours or until set.  At serving time, divide the blueberries on top of each glass.  Serves 4.

 Sandy Petty’s Brazilian Black Bean Stew

 1 tbsp oil, 4 oz Chorizo sausage, 3 oz cooked diced ham, 1 medium chopped onion, 2 cloves minced garlic, 2 1-pound sweet potatoes peeled and diced, 1 large diced red bell pepper, 2 14.5oz cans diced tomatoes with juice, 1 small hot green chile pepper diced, 1 ½ cups water, 2 cans black beans rinsed and drained, 1 mango (peeled, pitted, and diced), ¼ cup chopped fresh cilantro, ¼ tsp salt.  Heat oil in a large pot over medium heat, cook the chorizo sausage and ham for 2-3 minutes, add onion and cook until tender.  Stir in garlic and cook until tender.  Then add sweet potatoes, bell pepper, tomatoes with juice, chile pepper and water.  Bring to a boil, reduce heat to low, cover and simmer about 15 minutes or until sweet potatoes are tender.  Stir in the beans and cook uncovered until heated through, mix in the mango and cilantro, season with salt.

 Irish Carrot Soup

 2 tbsp olive oil, 2 pounds sliced carrots, 1 large chopped onion, 6 peeled and chopped garlic cloves, 5 whole cloves, 4 cups chicken stock, 1 tbsp lemon juice, pinch of sugar, salt and pepper to taste, ¼ cup heavy cream, fresh parsley for garnish.  In a saucepan over medium heat, heat oil.  Add carrots, onion, garlic, and cloves.  Cook until onion is translucent, about 5-8 minutes.  Add 3 ½ cups of the stock, cover and simmer until carrots are very soft, 25-30 minutes.  Stir occasionally.  Remove cloves from stock and discard.  Transfer mixture to a food processor or blender and process in batches until smooth.  Return to saucepan over medium heat and stir in lemon juice and sugar.  Season to taste with salt and pepper, and, if needed, thin with remaining broth.  To serve, ladle soup into bowls and drizzle cream over.  Sprinkle with chopped parsley, or place a sprig in the center of cream.

 Sweet Irish Bread

 ¼ cup butter, 1 cup white sugar, 2 eggs, beaten, 2-cups all-purpose flour, ½ tsp baking soda, 1 tsp cream of tartar, 1 pinch of salt, 1 cup sour cream, 1 cup raisins.  Preheat oven to 350 and grease a 9x5 loaf pan.  In a medium bowl, cream together the butter and sugar until smooth.  Beat in the eggs-one at a time, then stir in sour cream.  Sift together the flour, baking soda, cream of tartar and salt; stir into the sour cream mixture until just blended.  Fold in raisins.  Transfer batter to loaf pan.  Bake 50 to 60 minutes or until a small knife inserted into the crown of the bread comes out clean.

 Irish Apple Cake

 ¼ cup butter, 1 cup sugar, 1 egg beaten, 4 Granny Smith Apples cored, peeled and diced (about 2 cups), ¼ cup chopped walnuts, 1 tsp vanilla, ½ teaspoon each of baking powder, soda, salt, cinnamon, nutmeg, and 1 cup all-purpose flour.  Preheat oven to 350 and generou