PASTE RUB FOR BEEF

use on prime ribs, rolled roasts, pot roasts, chuck roasts, steaks, and filet's

1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp ground black pepper
2 tsp stone ground (coarse) mustard
1 1/4 tsp salt
2 TBS Olive Oil
2 TBS Balsamic Vinegar
3/4 cup DARK Brown Sugar
(note; add 1 tsp crushed red peppers for a little zing)

mix into a paste, rub into beef extreeeeemly well. Wrap loosely in plastic wrap and let stand in frig 2 hrs to overnight. Cook slow and low to keep it moist and tender. Let stand at least 5 min after removing from heat to stabilize and prepare for cutting. Eat larger than normal portions, as this is one piece of meat you won't want to share. :0)

Soulman's cooked cabbage

1 Head cabbage chopped into 2" cubes
1 lb cooked sausage drained & crumbled
1 lb cooked bacon chopped & drained
Pico de gallo to taste (see recipe below)

Mix all ingredients cook over medium heat till cabbage is tender.

PICO DE GALLO

8-10 Roma tomatoes (seeded)
1/2-1 red onion (to taste)
1 jalapeno pepper (or more to taste)
2 medium cloves garlic
juice of one lime
1 tablespoon olive oil
4 tablespoons chopped fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper

Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.
Cover and refrigerate for at least 3 hours. Best if served the next day.
Serve with tortilla chips, burritos, tacos or any Mexican dish. Delicious. As with any dish, you may add or delete ingredients to suit your personal taste.

Fall Mix

I made this snack the last week for our play group that met here at our house. It was yummy and the kids loved it. I will definitely make it again cause Mike even liked it. When Keith and Kim come for Thanksgiving, maybe we will make it with the caramel apple candy corns instead of the originals. The recipe is here, from the Sunday Baker Blog. Love Her!!!

Oven-Baked Burritos

I want to try these, how simple. I'll try them with chicken if they are really good, and I wont use the cucumber.

6 whole Flour Tortillas
½ pounds Ground Beef
1 package Taco Seasoning Mix
½ whole Tomato
¼ whole Cucumber
½ whole Red Bell Pepper
1 can Corn
1 cup Grated Cheese
12 Tablespoons Salsa
12 Tablespoons Sour Cream

Fry ground beef and add taco seasoning mix according to the package instructions.
Chop vegetables, then add beef and vegetables to the tortillas, with desired amounts of cheese, salsa and sour cream.
Roll up tortillas tightly and place in a pan. Sprinkle cheese on top, then stick in a 350 degree oven for 25 to 30 minutes, until burritos are golden.

Tuna Noodle Casserole by Susan Turner

1 Macaroni & Cheese Mix
1 can Cream of Mushroom Soup
1 large can Tuna
1 small can Peas

Make macaroni & cheese according to directions on box. Drain tuna add to Mac & Cheese.Drain peas well. Add can of cream soup & peas. Heat. Serve.

NOTE-I prefer Velveeta shells & cheese with Cream of Chicken soup.

Pumpkin Blondies

Pumpkin Cookies are good, Blondies are good, now how about Pumpkin Blondies? Now I need to go and buy some pumpkin filling to make these little puppies!

2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
½ teaspoons Nutmeg
½ teaspoons Cloves
2 sticks Butter
1-½ cup Brown Sugar
1 whole Egg
1 teaspoon Vanilla Extract
1 cup Pumpkin
1 cup White Chocolate Chips
½ cups Coconut

Preheat the oven to 350 degrees and grease a 9 x 9″ baking pan. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream the butter and brown sugar together until fluffy. Beat in the egg and vanilla, and then mix in the pumpkin.
Gradually add the dry ingredients, mixing until well-combined. Stir in the chips and coconut using a spoon.
Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out (mostly) clean. Transfer the pan to a cooling rack and let cool completely before cutting.

Chicken Enchilada Pasta

Can't wait to try this, it looks really good!!

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Double Chocolate Chip Coconut Cookies

recipe makes about 4 dozen

2 cups all purpose flour
1/4 cup unsweetened cocoa powder (good quality is essential!)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1/2 cup granulated sugar
3/4 cup dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup white chocolate chips
1 cup semi sweet chocolate chips
1 3/4 cups sweetened flaked coconut

In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside. Using a mixer, cream the butter and sugars until light and fluffy. Add eggs and vanilla. Mix until well incorporated. Slowly add the flour mixture and mix just until blended. Stir in the coconut, and chocolate chips. Using a 1 1/2 inch ice cream scooper, drop batter onto a baking sheet lined with parchment paper. Bake at 350 degrees for about 8-10 minutes or just until set. Do not overbake. Transfer to cooling racks.

Chicken & Dumpblings

1-½ pound Chicken Tenders, Diced
1 Tablespoon Olive Oil
2 Tablespoons Butter
1 cup Potato (or 1 Whole Potato Peeled And Diced)
1 whole Yellow Onion, Chopped
Salt And Pepper (to Taste)
1 teaspoon Poultry Seasoning
2 whole Chicken Bouillon Cubes
4 Tablespoons Flour
1 quart Chicken Broth
½ cups Whole Milk
1 cup Frozen Peas & Carrots
1 package Biscuit Mix (individual Bags Of Bisquick Or Jiffy)
½ cups Warm Water
2 teaspoons Dried Parsley

Place a large pot on the stove over medium-high heat. Add oil, butter, vegetables (not including the frozen peas and carrots) and cook for 5 minutes, stirring frequently. Season the mixture with salt, pepper, poultry seasoning and bouillon cubes. Add flour to the pan and cook for 2 minutes. Stir broth and milk into the pot and bring to a boil. Add chicken to the broth and stir, then add frozen peas and carrots into the pot.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover the pot tightly and reduce heat to medium-low. Steam dumplings for 8 to 10 minutes. Remove the cover and stir chicken and dumplings to thicken sauce a bit. Remove the chicken and dumplings from the heat and serve.

Black Bean Soup

1 lb Italian hot sausage
1 cup chopped onion
1 cup chopped green pepper
1 T chopped garlic
1 lb bag black beans, cooked according to package
1 cup rice
2 cups tomato juice
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes
1 4 oz can green chilies
1/2 tsp black pepper
1 t oregano
1 t ground cumin
extra chopped onions
cheddar cheese
hot sauce to taste

Cut hot sausage into small chunks and browned. Throw hot sausage and rest of ingredients extra extra onions and cheese into a large crockpot for 4-5 hours. May need to add extra tomato juice if it seems too dry while cooking. Serve with extra chopped onions and cheese.

Heres my version:
I use 1/2 lb. hot sausage and a 1/2 lb. hamburger and 2 big cans of black beans drained and rinsed instead of the bag of beans. I replace a can of Rotell tomatoes for tomato juice and green chilies. I also don't cook it in the crockpot either. I brown the meat in big pot, drain off the fat and throw everything thing in and cook it for about 25 or 30 minutes until the rice is cooked.

PW's Garlic Cheese Bread

1 loaf crust French bread
1 stick butter
3/4 cup cheddar cheese, grated
3/4 cup Monterey Jack cheese, grated
1/2 grated Parmesan cheese
1/2 cup real mayonnaise
4 green onions, white and light green parts minced
Dash of salt
4 cloves garlic, finely minced.

Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic.
Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.Slice and serve.

Mexican Chicken Tortilla Soup

2 1/2 c. milk
1 can cream of chicken soup
1 can corn
1 14.5 oz. can diced tomatoes
1 4 oz. can green chilies
1/2 c. chopped onion
3 cloves garlic, minced
1 t. dried oregano
1/2 t. ground red pepper (more=spicier)
Dash of chili powder
1 1/2 c. cooked chicken, cut up (I like rotisserie)
1 c. cheddar cheese

Cooking oil
Flour tortillas

For tortilla strips:
Heat oil in a skillet or pan
Tear the tortillas into small-ish strips
Fry in hot oil until lightly browned.
Drain on towel or paper.

For soup:
Saute onion in large saucepan. Add garlic for last minute.
Add milk and soup. Stir together until mixed well.
Add corn, tomatoes, chili peppers, oregano, ground red pepper, and chili powder.
Bring to a boil, reduce heat, and simmer uncovered for 5 minutes.
Add chicken and cheese, heat and stir until cheese is melted and chicken is heated through.
Serve with crispy tortilla strips on (and in) soup.

Spicy Warm Shrimp Cocktail

16 cups water
1/2 cup dry white wine
1 onion cut into eights
2 celery stalks cut into 2" pieces
2 carrots peeled & cut into 2" pieces
1 lemon halved
1/2 tsp black peppercorns
1 1/2 lb uncooked large shrimp-with shells intact
1/4 cup crème fraise or sour cream
1/4 cup mayonnaise
3 TBSP prepared horseradish
2 TBSP ketchup
2 1/2 TBSP fresh chives
1 bay leaf
salt & ground pepper corns
1/4 cup lettuce
lemon wedges
1 1/2 TBSP lemon juice

Combine the water, wine, onion, carrots, celery, lemon halves, bay leaves, & peppercorns in a large pot & bring to a boil high heat. Simmer for 5 min to allow the flavors to blend. Turn off the heat and add the shrimp. Cook just until the pink and are opaque in the center about 2 min. Using a meshed spoon transfer the shrimp from water to a baking sheet and cool. Peel and de-vein the shrimp. Cut all but 8 of the shrimp crosswise into bite-size chunks. Stir the crème fraiche, mayonnaise, horseradishes, ketchup, & 2 TBSP of chives in a medium sauce pan over medium heat until heated through. Mix in the lemon juice. Season the sauce to taste with salt & pepper. Remove the sauce from heat. Add the diced shrimp & until the shrimp are warm. Divide the lettuce among 4 oversized martini. glasses. Using a slotted spoon, spoon the shrimp mixture atop the lettuce in each glass, Place 2 whole shrimp atop each serving and sprinkle with the remaining chives. Garnish with lemon wedges and serve.

Waldorf Salad

3/4 cup raisins
1/2 cup grated raw carrot
1 cup diced red apples
3/4 cup chopped walnuts
1/2 cup celery
1 teaspoon salt
mayonnaise

Let raisins stand 10 min in boiling water to cover. Drain. Combine raisins, carrots ,apple, walnuts, celery, & salt. Chill. Mix with mayonnaise & serve.

NOTE---Mayonnaise and Miracle Whip are not the same. Miracle Whip is sweet.

Tuna Casserole

1 box Mac and Cheese
1 can Tuna
1 can Peas
1 can cream mushroom soup

Make Mac-n-cheese according to directions. Drain tuna. Add to Mac-n-Cheese. Add can of soup. Allow to heat. Heat peas, drain, add to mixture. Serve.

Tomato & Noodles by Minnie Peters

4 cups elbow macaroni noodles (cooked, rinsed, and drained)
1 14.5 oz can diced tomatoes
1 lb bacon chopped and browned (drain on paper towel)

In a large pot combine all ingredients. Heat thoroughly and serve hot.

Thumbprint Cookies by Gina Kane

1 cup butter
1 cup sugar
1 1/2 teaspoon vanilla
2 eggs unbeaten
3 1/2 cups flour
1/4 teaspoon salt

Cream butter, sugar, & vanilla. Add eggs and beat well. Add flour & salt. Mix. refrigerate for 1 hour. Make little balls. With a thimble or your thumb make a hole in the middle. Fill with your favorite jelly or jam. Bake in a 400 degree oven for 10-12 min.

NOTE---Your can also use this as a basic sugar cookie.

Thick & Hearty Chili by Jeff Turner

4 LBS leanest ground Beef/Turkey
2 - 28 OZ cans Chunky Crushed Tomatoes
1 - 11 OZ can Pinto Beans
1 - 32 OZ Tomato Juice
2 Carroll Shelby Texas style Chili mixes, or similar
1 - 16 OZ can Black Beans (color)
1 to 2 TBSP Chile Powder

First start crumble frying your meats. While frying open and drain well the beans. Note; any beans may be used to suit your tastes. In at least a 2 1/2 Gal pot place your tomatoes & tomato juice. Open your Chile Kit. (Most I have found contain 4 packets chile season packet, cayenne pepper packet, white flour, & salt packet. The first thing I do is throw away the flower & salt packet.) Open both chile season & cayenne pepper packets, and stir them plus Chili Powder into your tomato base. Then stir in your well drained beans. After you have browned a drained the ground meat, stir it into your tomato, spice, bean mixture. Simmer this on stovetop, or in large slow cooker (all day for best flavor potential) stirring occasionally. note; you may add water if you want it soupier, or a can of re-fried beans if you want it thicker.

Thai Curry Stir Fry

1 cup chicken broth
1 TBSP soy sauce
2 tsp corn starch
2 tsp curry powder
1/4 tsp crushed red pepper
1 lb boneless pork
1/2 medium onion, cut into slivers
2 cloves garlic, minced
3 cups broccoli floweret's
1 cup grated carrots
1 tsp oil
3 cups hot cooked rice
1/4 cup dry roasted peanuts

Stir together broth, soy sauce, cornstarch, curry powder, & red pepper. Set aside. Trim fat from pork. Thinly slice across the grain into bite size pieces. Set aside. Lightly coat a nonstick wok or large skillet with cooking spray. Heat over medium-high heat. Stir fry onion & garlic for 1 min. Remove from wok. Add broccoli & carrots to wok. Stir fry 2-3 min. or until tender crisp. Remove from wok. Add oil to wok. Stir fry pork, half at a time, for 1-3 min or until no longer pink. Return all pork to wok . Stir broth mixture & add to wok. Cook & stir until broth is boiling & slightly thickened. Return all vegetables to wok & heat through. Serve pork mixture over hot cooked rice. Sprinkle with peanuts.

Thai Beef by Matthew Houser

1-1" boneless beef round steak
1/3 cup soy sauce
1/4 cup lemon juice
2-3 tsp crushed red peppers
6 cloves garlic(minced)
1 TBSP oil
4 green onions cut into 2" pieces
2 carrots sliced thin
1 onion slice
1 red or green pepper sliced
2 tsp corn starch
Oriental rice noodles or rice

Cut steak into 1/8" thick strips and place in a medium bowl. In a bowl combine soy, lemon juice, red peppers, & garlic. Reserve half of liquid. Pour half of liquid over beef. Cover and chill for 30 min. Drain steak and discard the liquid it was in. Stir fry the steak in oil. Remove from skillet. Stir fry vegetables until tender crisp. Wish cornstarch in remaining liquid. Pour on vegetables and stir fry until thickened. Add steak and stir fry until heated. Serve over noodles or rice.

Taco Spread

1-8 oz sour cream
1-8 oz cream cheese
1 pkg taco seasoning
lettuce(chopped)
1 small can black olives (sliced)
1 small jar green olives(sliced)
1 green onion
2 tomato's(chopped)
1 1/2 cups shredded cheddar
nacho chips

Mix together sour cream, cream cheese, & taco seasoning. Spread in a baking style dish and layer all other ingredients. serve with nacho chips.

Mexican Lasagna by Lori Devening

1 1/2 lbs hamburger
1 small onion
1 pkg taco seasoning
1 can stewed tomatoes
1-8 oz can tomatoes sauce
1 small can green chilies
1 carton sour cream
1 box lasagna noodles cooked
1 lb mild cheddar cheese

Brown hamburger with onion. Drain . Add taco mix, tomatoes sauce, stewed tomatoes, chilies & simmer. Layer meat sauce, noodles, meat sauce , cheese, meat sauce, sour cream, meat sauce, ect., ect., ect. Cook@ 350 degrees uncovered for 20 min.

Taco Dip

1-16 oz can refried beans
1 pint sour cream
1 pkg taco seasoning
2-3 avocados mashed
1 tsp lemon juice
2 chopped tomatoes
1 small can black olives
2 cups cheddar cheese
1 bag of nacho chips

Mix sour cream & Taco seasoning. Set aside. Peel & mash avocados. Mix lemon juice with avocados. Set aside. Layer in a 9x9 pan Beans, sour cream, avocados mix, chopped tomatoes, olives, & cheddar cheese. Serve with Nacho chips.

Taco Casserole by Helen Bradshaw

1/2 pound Lean ground beef
1 packet taco seasoning
1(15 1/2 ounce) can dark red kidney beans, rinsed & drain
1(14 1/2 ounce) can diced tomatoes
6 cups cooked white rice
1 cup salsa
1 cup chopped onion
3/4 cup shredded cheddar cheese
cooking spray

Heat oven to 400 degrees. coat a 9x13 baking pan with cooking spray. In a large saucepan, brown & crumble ground beef. Add taco seasoning, beans, tomatoes, & onion. Simmer for 10 min. In a large bowl combine meat and bean mixture with the rice & salsa. Mix well. Place in baking dish. Bake for 20-25 min. Sprinkle chees on top and continue baking for 3-5 min.

Sweet Potato Casserole

3 cups mashed, cooked sweet potato's
1/3 cup packed brown sugar
2 Tablespoons butter
1/3 cup milk
1 teaspoon vanilla extract
2 eggs beaten

TOPPING

1/2 cup packed brown sugar
1/4 cup flour
2 Tablespoons butter

Combine sweet potato's, brown sugar, Butter, milk, vanilla, eggs. Stir well. Pour mixture in a medium size baking dish that has been coated with cooking spray. Set aside. Make topping. Combine brown sugar a& flour in a bowl. Cut in butter until mixture is a coarse texture. Sprinkle over the top of sweet potato mixture. Bake @ 350 degrees for 30 min.

Sweet & Sour Pork by Minnie Peters

1/2 cup chunk pineapple
1/2 cup green pepper
1/2 cup carrots

Deep Fry Batter

1/2 cup flour
1/4 cup corn starch
1 TBSP egg
1 TBSP oil
1/2 cup water less 1 TBSP

1 lb pork

Sauce

3/4 cup sugar
1/3 cup catsup
1 TBSP soy sauce
1 cup water
3 1/2 TBSP corn starch
1/2 cup vinegar

Rice

Clean and cut pepper into thin strips. Clean, slice & par cook carrots. Last 1 min add peppers. Drain. Cut pork into bite size pieces. Coat in deep fry batter. Deep fry till golden brown. Remove and drain. In a sauce pan mix 1/3 cup of water and cornstarch. Add rest of ingredients and heat until thick. Add vegetables Just before serving add pork. Serve over rice.

Stuffed Mushrooms

1 pkg button mushrooms
1/2 cup butter
1/4 cup 4 blend pizza cheese
1/3 cup Italian bread crumbs
salt
pepper

Remove stems from mushrooms. Chop stems. Cook together stems, butter, cheese, bread crumbs, salt, & pepper. Allow to cool. Place mixture in mushroom cap. Bake @ 350 degrees for about 12 min. Serve.

Stuffed Peppers by Lori Devening

4-6 green peppers
2 TBSP butter
1 lb ground beef
1/2 cup onion
1 cup cooked rice
2 beaten eggs
2 slices bread
1/2 tsp salt
1/8 tsp pepper
1/4 tsp celery seed
1/4 tsp dill weed
1/4 tsp Worcestershire sauce
garlic salt
tomato sauce

Remove top of pepper & clean seeds & ribs. Drop in boiling water for 2 min. Set aside to cool(boiling 1st removes the oil that causes many people to get heartburn from peppers). Mix all ingredients except tomato sauce. Stuff this mixture in pepper. Place in baking dish. pour tomato sauce over and around peppers. Bake @ 350 degrees for 45 min. Serve.

Stovetop Twice Baked Potato's by Jeff Turner

3 - 5.2 oz boxes of dehydrated Hash Browns
2 Lbs Bacon
16 - 24 oz Sour Cream
24 oz shredded mild Cheddar Cheese
1 stick real Butter
1/4 - 1/2 tsp Black Pepper

ADD NO SALT!!

Take all the Hash Browns and re-constitute them in a large bowl of very hot water. If you can't find the boxed Hash Browns (Betty Crocker), you may substitute 2 30 oz bags of frozen hash browns. However, you must soften them by soaking in water that was boiling. Let soak at least 30 min, then drain well. While potatoes are soaking chop up into small pieces the bacon, and fry until not quite crisp. Drain bacon well. In large pot slowly melt the Butter & Cheddar Cheese while occasionally stirring. When melted, stir in the Pepper & Sour Cream. Then stir in the bacon, and softened drained Hash Browns. Heat thoroughly while occasionally stirring, and serve. Note; add no salt as the bacon will do this for you.

Stovetop Baked Beans by Jeff Turner

6-15 OZ can Pork & Beans
2 LBS Bacon
1 tsp Pureed Onion
1/4 tsp Garlic Powder
1/2 box Dark Brown Sugar
2 1/2 TBSP Molasses


Open the large can Pork & Beans, remove the nasty pieces of fat, and drain the excess juices (in colander to drain). Cut bacon into 1/8 to 1/4 inch slivers, and fry to just less than crispy. While the bacon is frying, and the beans are draining, place all the other ingredients in large pot on low heat to melt & mix together. Add the beans when drained, and bacon when done. Keep heat low to medium and occasionally stir until they are thoroughly heated.

NOTE; add no salt as the bacon will do that for you.

I will never forget Grandma Shaw always had to have the baked beans, because Jeff loved them so well. This is still true today, and this is the way she fixed them. This makes a very large batch. However, the excess can be frozen in single serving sizes for later meals.

Souped up Spaghetti Sauce by Jeff Turner

1 LB Leanest Ground Beef
1 LB Sweet Italian Sausage
1 Pkg Thick Sliced Pepperoni
1 LB 10 oz Jar Prego Traditional
14 oz jar Ragu Traditional Pizza Sauce
1LB 12 oz can Diced Tomatoes
2-6 oz jars Mushrooms sliced

Remove skins from the Sausages , cut up the Pepperoni into smaller pieces, and brown all the meat together, while frying the meats continually chop & stir until browned into crumbles, then drain well trying to make it as greaseless as possible. Drain and chop up Mushrooms into desired size pieces. Drain excess waters off the Diced Tomatoes. Combine Mushrooms, Diced Tomatoes, Prego Spaghetti Sauce, & Ragu Pizza Sauce in saucepan. Add the Browned Meats, and simmer slowly. Make your desired pasta and use sauce over top. I also like to use fresh Parmesan-Ramano on top.

NOTE; I don't like to use Ragu Spaghetti Sauce as it seems to be to runny, almost watery.

Slow Cooker Pinto Beans by Jeff Turner

6 - 8 1 LB cans Pinto Beans
1 tsp pureed Onion
2 LBS Bacon

Open your Beans, and drain 2 - 3 cans in a colander. This will make your beans a bit thicker when done cooking. Cut Bacon into 1/8 to 1/4 inch thick pieces, and fry until slightly less than crispy. (drain well) Place your 4 - 5 cans of un-drained beans, and the drained beans in slow cooker with the onion, and fried bacon pieces, and cook all day on low heat.

NOTE; Add no salt as the bacon will do that for you, and the extra beans can be frozen in single serving sizes for later use. Also can be prepared the same way in large covered pot on stovetop (low heat).

Self-filled Cup Cakes by Minnie Peters

1 pkg cake mix (any flavor)
1 8 oz pkg cream-cheese softened
1 egg
1/3 cup sugar
dash of salt
1-6 oz pkg chocolate chips

Mix the cake mix according to box directions. Set aside. Beat cream cheese, egg, salt & sugar. Stir in chocolate chips. Fill cup cake with 2/3 full of batter. Add 1 tsp of the cheese mixture in each cup. Bake according to pkg directions.

Scalloped Potato Salad by Darlene Turner

8-10 cooked potato's sliced
1/2 lb Velveeta cheese cubed
1/2 cup onion
1 cup mayonnaise
1/2 cup bacon chopped and partially cooked
1/4 cups green olives sliced
salt & pepper

Mix all ingredients. Place in 9 x 13 baking dish. Bake 350 degrees for 45 min. Let stand for 3 - 5 minutes, and serve hot.

Scalloped Pineapple by Marsha Vahle

2-24 oz cans chunk pineapple
4 slices bread
2 sticks butter
4 Tablespoons flour
1 1/2 cups sugar

Drain pineapple keep juice. Put pineapple in a 9x13 baking dish. Cube the slices of bread and add to dish. In a small sauce pan melt butter. Add flour & sugar. Stir in pineapple juice. Boil until thick. Pour over pineapple. Bake @ 350 degrees for 30 min.

Salmon Patties by Minnie Peters

4 cans salmon
2 egg
1/2 cup cracker crumbs
1 small onion(chopped)

Drain salmon. Remove bones & skin. Mix all ingredients and make into a patty. Fry in a pan with a small amount of olive oil. Serve.

Salisbury Steak by Pam Kilty

1 lb ground beef
1 egg
1 teaspoon chopped onion
2 Tablespoons ketchup
1/2 teaspoon salt
1 Tablespoon Worchester Sauce
1 can cream Mushroom soup
1/2 cup milk
flour
oil

Combine in a large bowl meat, eggs, onion, salt, ketchup, & Worchester sauce. Mix together. Shape into 6 patties. Roll in flour. In a small amount of oil brown patties. Once well browned, place in a baking dish. In another bowl mix cream of mushroom soup and milk. Pour over patties. Bake @ 350 degrees for about 45 min.

Salami Stacks by Minnie Peters

36 slices salami (very thin) **NOTE**
1-8 oz cream cheese
2 tsp prepared mustard
2 tsp horseradish
2 tsp grated onion

Allow cream cheese to soften then add mustard, horseradish, & onion. Mix well & spread mixture on salami. Repeat this & stack salami 5-6 high. Top with a plain piece of salami. Refrigerate overnight. Cut into wedges. 8 wedges to a stack. then place a toothpick in each wedge. Best if made the day before. Can be frozen.

**NOTE** I have deli slice hard salami as thin as possible.

Roasted Vegetables by Jeff Turner

2 Tablespoon olive oil
1 teaspoon dry basil
1 Tablespoon vinegar *see note*
1 1/2 teaspoon salt
1 teaspoon pepper

any vegetables here are some idea's

potatoes
onion
broccoli
cauliflower
mushroom
zucchini
squash
tomatoes

Cut vegetables into bite size pieces. Mix oil, vinegar, basil, salt, & pepper in a bowl. Add potato & onion. Spoon out potato & onion onto a baking sheet. Grill or bake for about 15 min. Add other vegetables to oil mixture. Spoon the remaining vegetables out on sheet and cook another 15-20 min.

*Hint.....line baking pan with foil it makes clean up easier.*

**vinegar can be either red balsamic or cider**

If you are baking them set oven to 400 degrees.

Roasted Pumpkin Seeds

raw pumpkin seeds(washed)
2 TBSP butter
1 tsp salt

Preheat oven to 250 degrees. Sauté seeds, butter, salt. for 3-4 min(until seeds are coated with butter). Spread on a baking sheet. Bake 30 min or until brown. Crisp on a paper towel. Serve.

Pan Roasted Potatoes

1 sm bag fingerling potatoes
3 TBSP olive oil
1 crushed clove garlic
1 tsp course salt
1 TBSP fresh rosemary
1 TBSP fresh thyme

Wash, but do not peel baby yellow fingerling potatoes.. Place in a skillet with oil. Cook 25 min on low heat, occasionally rolling the potatoes in pan to brown evenly. Add garlic, salt, rosemary, & thyme. Cover pan & cook until done, about 10 min. Serve.

****NOTE**** you can substitute fresh herbs with dry but only use 1 tsp of dry.

Ranch Potato's by Paula King

Red potato's
Sour cream
Ranch salad dressing
Cheddar cheese
fried bacon
garlic or season salt

Cube and boil potato's to tender. Drain & spread out in a baking dish. Sprinkle with garlic salt or other season salt. Mix together bacon bit's ranch dressing, & sour cream. Stir in about 1 cup of cheese. Apply liberally to potato's. Then top with cheese and bake @ 350 degrees until cheese is melted.

Raisin Bars

1 cup raisins
1 cup water

1/2 cup oil
1 cup sugar
1 egg(beaten)
1 3/4 cup flour
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cloves(ground)
1 cup pecans

*NOTE* frosting

Preheat oven to 375 degrees. Bring raisins & water to boil and remove from heat. Add all remaining ingredients. Spread in a 9x13 pan. Bake for 15 min.

*NOTE*
Frosting . Cream together 3 oz cream cheese & 1/8 stick butter. Add 1/2 cup pecans, 1 tsp vanilla, 1/2 box powdered sugar. Mix well & frost cake. Serve.

Punch by Karen Bainbridge

6 oz can frozen orange juice
6 oz can frozen lemonade
1 1/2 cups sugar
10 cups cold water
2 liter bottle 7-up or Sprite
2 tsp almond extract

Mix water and sugar. Make sure sugar dissolves. Then mix all the rest of ingredient's except soda. Chill. Just before serving add soda.

Potato Salad

1 - 5 LB bag brown potatoes
1 dozen eggs (hard boiled)
1/4 cup onions
1 cup celery (chopped)
2 cups mayonnaise
1/8 cup mustard
salt
pepper
brown vinegar (just a splash)

Wash potatoes. Place in a large pot of cold water and boil. In a separate pot boil eggs (I always start out with cold water, salt, & 1/8 cup vinegar/this is supposed to help eggs peel/also do not use fresh eggs). In a large mixing bowl combine mayonnaise, mustard, onions & celery. (I was told the trick to good potatoes salad was to add potatoes to mayonnaise while still warm). When potatoes are tender remove from hot water . Peel & dice. stir as you add potatoes. Peel and dice eggs when hard. Add eggs, onions, salt, & pepper. Chill. Serve.

Potato Patties by Minnie Peters

Mashed potato's
1 egg
flour

This is best with left over chilled mashed potatoes. Beat egg. Add mashed potato's & some flour. The flour will help hold them together. Fry in oil. Trying not to turn over until browned on one side. When browned on both sides serve.

Popovers by Eloise Turner

2 eggs
1 cup flour
1/2 teaspoon salt

Heat oven to 450 degrees. Grease large muffin tin (6 holes). In a medium bowl beat eggs. Mix in remaining ingredients just until smooth. (DO NOT over beat). Fill cups 1/2 full. Bake 20 min then decrease oven temperature to 350 degrees. Bake another 20 min or until deep golden brown. Immediately remove from cups & serve hot.

These were served with cream chipped beef/ "SOS". Remove top and fill with the cream chipped beef.

Pineapple Inside Cake by Susan Turner

1 pkg angel food cake mix
1-8oz crushed pineapple
1 regular size (16 oz) crushed pineapple

Drain pineapple (saving juice). Use juice in place of liquid required on cake mix instructions. Stir in pineapple. Bake according to direction on cake mix. Cool and serve.

Pie Crust Cinnamon Rolls by Minnie Peters

Pie crust
butter
sugar
cinnamon

Rollout pie crust. Spread some butter. Sprinkle a lot of sugar & a little cinnamon over dough. Roll up and cut into 1 1/2" lengths. Bake like you would any pie crust.

Pie Crust by Lori Devening

2 cups flour
4 Tablespoons butter
4 Tablespoons shortening
1/2 teaspoon salt
1/2 cup ice water

Place butter(should not be liquid), shortening, salt & flour in a bowl. Blend with a pastry knife. Add just a small amount of water at a time. Shape dough into a ball. Wrap in wax paper. Refrigerate for 2 hours. Then rollout to crust.

NOTE this can be stored in refrigerator for up to 1 week.
DO NOT----grease baking dish when making pie.

Party Rolls by Lee Selset

3-4 pkg crescent roll dough
1 lb hamburger
1 pkg dry onion soup mix
4 cups shredded cheese

Brown ground beef. Drain. Mix onion soup mix with browned hamburger. Unroll dough fill each triangle with meat & cheese. Fold so you can seal all sides. Bake according to roll directions or until golden brown. Serve
.............NOTE .......
you can use many different filling mixture and cheeses. I have tried sausage with pizza sauce, & mozzarella cheese and taco sesoned with pepper jack cheese.

Party Bread

1 lb ground beef
1 green pepper
1 small onion
1 small Velveeta cheese
1 loaf of party bread

Brown beef, pepper, & onion. Drain. Return to pan & add cheese. Melt cheese. Mix. Spread mixture on bread. Heat in 325 degree oven for 10-15 min before serving. Party bread comes in a loaf that is about 2"x2".

Pam's Potato Casserole by Pam Kilty

1-2 lb bag of southern style hash
brown potato's (frozen)
2 cups cheddar cheese (shredded)
1 can cream of chicken soup
1/2 can of milk

In a large mixing bowl combine soup & milk. Mix well. Add cheese & mix well. Add potato's, mixing enough to coat potato's with mixture. Pour into a 9x13 pan that has been sprayed with cooking spray. Bake at 350 degrees for about 45 min or until top is brown.

Onion Roasted Potato's

1 pkg onion soup mix
4 medium potatoes(cut in chunks)
1/3 cup olive oil

Preheat oven to 425 degrees. In a 9x13 baking pan combine all ingredients. Bake stirring occasionally. Cook for 35 min or until tender & golden brown. Serve.

Old-Fashioned Chicken with Dumplings

Ingredients:
3 to 3 ½ pounds chicken pieces
3 tablespoons butter or margarine
2 cans (about 14 ounces each) chicken broth
3-½ cups water
1 teaspoon salt
¼ teaspoon white pepper
2 large carrots, cut into 1-inch slices
2 stalks celery, cut into 1-inch slices
8 to 10 small boiling onions
¼ pound small mushrooms, cut into halves
Parsley Dumplings (recipe follows)
½ cup frozen peas, thawed and drained

Preparation:

1. Brown chicken in melted butter in 6- to 8-quart saucepan over medium-high heat. Add broth, water, salt and pepper. Bring to a boil over high heat. Reduce heat to low. Cover; simmer 15 minutes. Add carrots, celery, onions and mushrooms. Simmer, covered, 40 minutes or until chicken and vegetables are tender.

2. Prepare Parsley Dumplings. When chicken is tender, skim fat from broth. Stir in peas. Drop dumpling mixture into broth, making 6 large or 12 small dumplings. Cover; simmer 15 to 20 minutes or until dumplings are firm to the touch and toothpicks inserted into centers come out clean.

Parsley Dumplings: Sift 2 cups all-purpose flour, 4 teaspoons baking powder and 1/2 teaspoon salt into medium bowl. Cut in 5 tablespoons cold butter until mixture resembles coarse meal. Make a well in center; pour in 1 cup milk, all at once. Add 2 tablespoons chopped fresh parsley; stir with fork until mixture forms a ball.

Noodles from scratch

4 eggs
2 teaspoons salt
2 1/2 cups flour

In a large bowl combine beaten eggs & salt. Add flour gradually until dough forms. Knead for 5 min. On a floured board roll out dough to a 1/4 thickness. Spread flour over dough & roll up. With a greased knife cut into 1/2 slices. Unroll & allow to dry. Drop strips into boiling chicken or beef broth cook until done 10-15 min.

Moonlight Dressing

2 cups real mayonnaise
1 pkg dry ranch dressing mix
2/3 cups parmesan cheese
1/2 cup milk
1" anchovy paste
salt
pepper
garlic

Put all ingredients in blender. Chill serve over romaine lettuce.

Mississippi Mud Cake

2 sticks of butter
1/2 cup cocoa
2 cups sugar
4 eggs (slightly beaten)
1 1/2 cups all-purpose flour
pinch of salt
1 1/2 cups chopped pecans
1 tsp vanilla
1 small bag miniature marsh-mallows

ICING

1 box powdered sugar
1/2 cup milk
1/3 cup cocoa
1 tsp vanilla
1/2 stick melted butter

For cake melt butter & cocoa together. Remove from heat. Stir in sugar & beaten eggs. Mix well. Add flour, salt, chopped nuts, & vanilla. Spoon batter into a greased 9 x 13 pan. Bake at 350 for 35-45 min. sprinkle marshmallows on top of hot cake. Cover with chocolate frosting.

----ICING-----

Start making icing when you place cake in oven. Blend all ingredients together. Drizzle over hot cake.

Miniature Monte Cristos

6 slices white bread, trimmed
mustard
6 very thin slices cooked ham
6 very thin slices cooked turkey
6 very thin slices Swiss cheese
1 cup butter milk baking mix
2 large eggs
1 (12 oz) can milk
1/4 teaspoon salt
1/8 teaspoon cinnamon
oil
spicy mustard

Flatten each slice of trimmed bread with a rolling pin. Spread slices with mustard. Top each with 1 slice ham, turkey, & cheese. Roll up bread tightly, using plastic wrap to assist rolling. Wrap up very tightly to ensure log shape. Chill for 30 min. Beat together baking mix & eggs in a medium bowl to make a batter. Add milk, salt, & cinnamon. Heat 1 1/2 " oil in a deep sauce pan to 375 degrees. Unwrap each roll & secure with 4 tooth picks. With a bread knife slice each roll into 4 pieces. Secure with tooth picks. Dip each piece in batter. Allow to soak up some of the batter. Fry a few pieces at a time for 1-2 min or until deep golden brown. Turn frequently. Drain on paper towels. Serve or keep warm in a 175 degree oven. Serve with spicy mustard. TIP Make the day before Prepare and fry. Allow to cool and refrigerate. Reheat in single layer on baking sheet in a 425 degree oven for 8-10 min.

Meal in foil by Minnie Peters

1 lb ground beef
2 tomato's (quartered)
1 green pepper(quartered)
1 medium onion(quartered)
4 potato's (peeled & cubed)
2 stalks of celery cut to 2x3"

In a large piece of aluminum foil for each person spray lightly with some vegetable oil. Make 3 hamburger patties & place in center of foil . Pile potato's, green pepper, onion, celery, & tomato's Bake at 325 degrees for 1 1/2 hours.

*NOTE* you can use fish or chicken for meat. You can also add corn, green beans, pinto beans, mushrooms, etc. We usually make each person add their own desired ingredients,& each one actually turns out different. Any sauce like A-1 may be added to your meal before baking it for added flavors. Hey, everyone needs to participate in this by adding their own items to their individual meal. This helps bring you all a bit closer together, as everyone gets involved, and no-one can complain about the meal. Hopefully...

Mayfair Caesar

1 small onion
1-2 oz can anchovies
1 TBSP black pepper
2 cloves garlic
2 TBSP prepared mustard
1 stalk celery
1 TBSP lemon juice
1 Heaping TBSP Accent
2 eggs
2 TBSP Karo syrup
2 cups olive oil

Put everything but oil in blender. Blend slowly till mixed. Add oil and blend fully. Chill. Serve over romaine lettuce.

Marinated Steaks from Jeff Turner

Steak
Favorite Marinade
Freezer or Vacuum Bag

Take your favorite cut of steak, place in bag, add appx 1/2 cup marinade per steak to bag, remove excess air and freeze. When you take out of freezer to thaw for use, the steaks will marinade themselves, and be ready to cook when thawed.

NOTE; I prefer Pirates Gold Marinade look on-line at
http://www.piratesgoldmarinade.com/

Marinated Shrimp from Loretta Edwards

1/2 lb boiled & peeled shrimp
1 ea green, red, yellow, & orange bell pepper(thin sliced in rings)
2 bay leaves
1 large red onion(sliced thin)
1-16 oz bottle Catalina dressing
1 16 oz bottle red wine vinegar
1 dash Tabasco sauce
1 TBSP Horseradish
1 tsp dry mustard
2 TBSP Worcestershire sauce
1 TBSP celery seed
1 TBSP sugar

Layer shrimp, bell pepper, & onion in container alternating layers. In a bowl thoroughly mix remaining ingredients. Pour liquid mixture over shrimp, onion, bell peppers. Let stand in refrigerator overnight.

Marbled brownies from Minnie Peters

1-3 oz pkg cream cheese
3 TBSP butter
1/4 cup sugar
1 egg
1 TBSP flour
1/2 tsp vanilla
1 pkg brownie mix

Soften cream cheese and butter. Beat together. Add sugar, egg, flour, & vanilla. Beat until smooth & set aside. Prepare the cake-like brownie batter as directed on package. Pour half the brownie batter into a greased 8 or 9 inch square pan. Pour all the cream cheese mixture over the brownie layer. Spoon remaining brownie batter in spots over the top. Swirl the two mixtures together with a knife or spatula. Bake @ 350 . 8x8 = 35-40. 9x9x=30-35. Cool and frost.

........Frosting........

Melt 2 TBSP Butter in a Medium sauce pan. Stir in 1TBSP cocoa until dissolved. Add 1 cup confectioner's sugar, 1TBSP milk,& & 1 tsp vanilla. Stir until smooth. Add more milk if needed for a soft spreading consistency. Frost brownies. Let set until firm. Cut into squares. Serve.

Maid Rites from Minnie Peters

2 lbs hamburger
1 1/2 TBSP pepper
1 TBSP prepared mustard
1/8 cup chopped onion
Season salt

Cook all ingredients in a double boiler over medium-low heat until done. drain off grease. Serve on a hamburger bun.

Mabel's Meat Balls From the Kitchen of: Mabel Ragusa

3 pound hamburger
1 medium onion chopped fine
2 cloves garlic chopped
3 eggs
3 slices bread crumbled (grated)
salt
pepper
oil

In a large bowl mix all ingredients. Form into small balls. Lightly oil a skillet and heat to medium. Place meatballs into a skillet and brown on all sides. Place on a paper towel to absorb excess grease.

Lumpia from Lorna Brothers

1 medium potato
2 carrots
1 small onion
1 clove garlic
1 lb ground beef
Accent salt
1 pkg lumpia' wrappers
1/3 cup water
1 egg white

Chop potato, carrots, onion, & garlic very fine. Brown burger & drain. Add all vegetables, beef, and water. Cook until vegetables are tender. Fill lumpia' wrapper with 3 TBSP of meat mixture and roll like egg roll, but long and thin. Use egg white to glue edge together. Separate with wax paper. Deep fry each lumpia' until golden brown. Serve with a sweet & sour sauce, or hot mustard.

Low Calorie hot dish

Small head of cabbage
1 lb Hamburger
1 small minced onion
1/2 cup raw rice
1 can tomato soup
1 cup water

Chop cabbage and place in the bottom of a greased baking dish. Brown ground beef & onion. Drain off excess grease. Stir in raw rice Place on top of cabbage. Cover with tomato soup and water. Bake @ 350 for 1 hour. Serve.

Kneffalas from Minnie Peters

1-2 eggs
salt
flour
water

Beat eggs. Add a pinch of salt. Slowly add flour until stiff. If you add to much flour you can add a small amount of water. Drop by tablespoon into boiling vegetable soup. If you dip spoon into boiling soup before you spoon into dough then dough releases better.

supper in a wok by Minnie Peters

Steak
Shrimp
Onion
Zucchini
Mushrooms
Bean Sprouts
Soy Sauce
Sesame Seed
Rice

Prepare rice according to directions. Set aside. Heat a 1 TBSP olive oil in wok. Start by adding steak as you add next ingredient move other ingredients out of center until you have all cooked. Serve over rice.

Jagersnitzel from Hilda & Guenter Schmidt

6-1/2 lb snitzel(pork cutlets)
1 quart milk
4 eggs
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper

1 quart oil
2 cups milk
2 eggs
2 or more cups crushed crackers

4 jars gravy(pork, beef, or mushroom
1 large jar mushrooms

Beat meat thoroughly to tenderize. Remove most of fat. Use a 9x13 pan for marinating. Mix milk, eggs, garlic, salt & pepper. Add slices of meat making sure all meat is covered in liquid. Refrigerate overnight. To cook---Coat each piece of meat in cracker crumbs. Then dip in mixture of milk & eggs. Coat again in cracker crumbs. Heat oil over medium-high heat. Fry each piece of meat about 5 min or until golden brown. Prepared gravy---Heat gravy ahead of time. Add drained mushrooms & heat. Serve over prepared snitzel.

Italian spaghetti by Jerry Finch

2 lbs ground beef
1 cup minced onion
garlic salt
2 TBSP dried parsley
1 green pepper minced
1/8 tsp pepper
1/4 tsp dry thyme
4 cups tomato juice
2 cans tomato paste
1 TBSP salt
1 tsp dry sage
2 bay leaves

Brown hamburger, onion, & green pepper. Drain. add the remaining ingredients and simmer for 1 1/2 hours. Serve over spaghetti noodles.

Sauce for Italian food from Mary L. Turner

4 large cans of tomato sauce
4 large cans tomato puree
1 large can crushed tomato's
4-5 beef neck bones
2 beef bullion cubes
1 small onion
3 celery stalks
3 carrots
1/2 tsp garlic
1 TBSP basil
1 TBSP oregano
1 TBSP parsley
1 TBSP sugar
1/4 tsp red pepper
pepper
salt
3 bay leaves

In a chopper grate onion, celery & carrot. Over night marinate all spices and crushed tomato's. When you are ready to make the sauce brown the bones lightly in a little oil. Add all ingredient's to pot and cook on low for 5-6 hrs. Stirring often. This sauce can be used for any Italian dish. Any ground meats may be added if a meaty sauce is desired. Note; remove bones prior to adding meats, or serving.

Italian cream cake

1 stick butter
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups flour
1 tsp baking soda
1 cup sour milk****
1 tsp vanilla
1 small can angle flake coconut
5 beaten egg whites

Icing

1-8 oz cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp vanilla
1/2 cup pecan pieces

Cream butter & shortening. Add sugar then beat until smooth. Add egg yolks and beat well. Combine flour & soda, add to cream mixture alternating with sour milk

****sour milk**** 1 tsp vinegar to 1 cup of milk.

stir in vanilla. Add coconut & nuts. Fold in egg whites. Pour batter into 3 greased & floured 8" round cake pans. Bake @ 350 for 25 min.

-----Icing------

mix together cream cheese, butter, powered sugar, vanilla, & pecan pieces.

"The Hot Brown" from The Brown, Louisville, KY

4 oz butter
6 TBSP flour
3-3 1/2 cups milk
1 egg, beaten
6 TBSP grated parmesan
cheese
1 oz whipped topping
salt & pepper to taste
Sliced roast turkey
8-12 slices toast (may be
trimmed)
Extra parmesan cheese
8-12 strips of fried bacon

Melt butter & add enough flour to make a thick roux (enough to absorb all the butter). Add milk & parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. remove from heat. Fold in whipped cream. Add salt & pepper to taste. For each "Hot Brown" place 2 slices of toast on a metal or flameproof dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over turkey & toast. Sprinkle with additional parmesan cheese. Place entire dish under a broiler until sauce is speckled brown and bubbly. Remove from broiler, cross to pieces of cooked bacon on top, serve immediately.

homemade egg noodles

4 beaten eggs
2 tsp salt
2 1/2 cups flour

In a large bowl combine beaten eggs & salt. Add flour gradually until dough forms. Knead for 5 min. On a floured board roll out dough to 1/8" thick. flour and roll. Slice roll in 1/4" length's. Allow noodles to dry(remove rack from oven, stack cans to raise off counter and drape noodles over wire rack. Drop dried noodles into 3 quarts of boiling chicken broth. Cook for 20 min or until done.

Chicken Florentine Pasta

1/2 cup Italian salad dressing
1 tsp. dried Italian seasoning mix
6 boneless, skinless chicken breasts
16 ounce jar alfredo sauce (I ususally make my own)
10 ounce package frozen chopped spinach,
2 Tbsp. olive oil
12 oz. cooked farfalle (mini cause I like it)
Crumbled Bacon
1/2 cup grated Parmesan cheese

Mix dressing and Italian seasoning in large glass bowl. Add chicken breasts, turning to coat, and cover. Refrigerate 30 minutes. Heat oil in large nonstick skillet over medium heat. Remove chicken from marinade, and cook chicken in oil 7-10 minutes, turning once, until thoroughly cooked. Shred Chicken or cut into chunks. Add alfredo sauce mixture. Cook until bubbly. Serve over cooked and drained farfalle and spinach and sprinkle with Parmesan cheese and bacon. Serves 6

The last 2 minutes of pasta cooking add the frozen spinach so they cook together, then you can drain together and add the sauce and stuff. Serve with breadsticks! YUM-O

Hawaiian Hay stacks from Karen Bainbridge

11 lbs chicken or turkey
4 quarts of water
3 TBSP parsley
4 carrots peeled & sliced
4 tsp salt
1/2 tsp pepper
2 tsp basil
2 large cans cream of
chicken soup

*NOTE* toppings


4 cups prepared rice

Cook chicken, water, parsley, carrots, salt, pepper, & basil for 1 1/2 hours. Strain & add cream of chicken soup. This makes a Chicken-ala -King. This is served over a bed of rice. The following toppings are then added.
*NOTE*
1-9 1/2 oz Chow mien noodles
3 medium chopped tomato's
1 cup chopped celery
1/2 cup chopped green peppers
1/2 cup chopped green onion
1-20 oz can pineapple chunks
1 cup shredded cheddar cheese
1/2 cup sliced almonds
1/2 cup coconut
1/2 cup raisins
1-2oz pimientos, drained & diced

Use as many toppings as desired.

Hash from Minnie Peters

Left over Roast beef
Raw potato cubed
Onion
Left over gravy

Place chopped up beef, potato, onion, and gravy and small amount of water in pot. cook till potato is done. Sever over a slice of bread.

Ham Glaze

1/2 cup brown sugar
1 1/2 tsp prepared mustard
1 can (8 1/4 oz) of crushed pineapple
1/3 cup horseradish

Mix all ingredients in blender & baste ham with it as it bakes.

guberschnogel from Minnie Peters

3 potato's (peeled & sliced)
1 cup sliced onions
1 can red kidney beans
1 lb ground beef (raw)
1 quart canned tomato's
salt
pepper
warm bacon grease

Layer in a greased baking dish as listed in recipe. Salt, Pepper, & drizzle a small amount of bacon grease on each layer. Bake @ 350 degrees for 1 1/2 hours. Serve.

grilled lobster tail from Jeff Turner

Lobster Tails
1/4 cup lemon juice
1 tsp minced garlic
1 stick melted butter

Insure tails are thawed if previously frozen,. Place tail on preheated grill with the bottom side of the tail to heat. Grill for 7-9 min on medium-high heat or until shell turns bright red. Remove from grill and open split part of tail. Baste with butter and place meat-side of tail directly on the grill for approximately 5 min. Serve with heated butter, lemon, & garlic mixture.

Green goddess dressing

1 cup mayonnaise
2 anchovy fillets, minced
1 green onion, finely chopped
1 TBSP chopped chives
2 TBSP tarragon leaves, crumbled
2 TBSP tarragon vinegar

Combine all ingredients in small bowl. Refrigerate covered for at least 1 hour to blend all flavors.

green bean casserole

1-10 3/4 oz can cream
of chicken soup
1/2 cup milk
1 tsp soy sauce
dash of pepper
1 1/3 cups French's French Fried Onions
4 cups cooked green beans

Mix soup, milk, soy sauce, pepper, green beans & 2/3 cups onion together in a 1 1/2 quart baking dish. Bake @ 350 for 25 min or until hot. Stir. Sprinkle remaining onions on top. Bake for an additional 5 min, and serve hot.

Fruit dip

1-8oz cream cheese(softened)
1 jar marshmallow cream
fresh fruit (I prefer strawberries)

Mix cream cheese & marshmellow cream. Serve with fruit.

Egg Foo Yung

1 large green onion
4 beaten eggs
3/4 cups bean sprouts
3 TBS soy sauce
2 TBS peanut oil, divide
2 cups sliced fresh mushrooms
4 tsp cornstarch
1 cup beef broth

Thinly slice green onion, and reserve 1 TBS for the top for garnish. Stir in remaining onion into egg along with the bean sprouts and 1 TBS soy sauce. Heat 1 TBS of peanut oil in a large non-stick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture onto the hot oil. Cook until the bottoms are set. 1-2 min, then turn over & continue cooking for another 1-2 min until cooked through. Transfer to a warm serving plate while you make the remaining pancakes. Heat the remaining 1 TBS of peanut oil in the skillet & cook the mushrooms with the remaining 2 TBS soy sauce until the mushrooms are soft, about 3 min. Dissolve the cornstarch in the broth, stir into the mushrooms, cook until thickened. To serve pour the sauce over egg foo yung pancakes, sprinkle with the reserve onion.

Eagle Brand Milk Salad by Minnie Peters

1 cup crushed pineapple well-drained
1 cup Eagle Brand Milk
1/4 cup lemon juice
1 cup chopped pecans
1 tub Cool Whip

Mix all ingredients and refrigerate a couple hours. Serve cold.

Drive 'em wild potatoes

6 large russet potatoes (about 4
pounds)
1 cup sour cream
1/4 cup butter
1/4 cup bacon bits
3 Tablespoons chopped fresh
chives
3 cups mozzarella cheese
1/2 cup cheddar cheese

Peel & cook potatoes. Cook in boiling water for about 25 min. or until fork tender. Drain well & return to same pan. Add sour cream & butter. Mash well with potato masher. Stir in bacon & 2 Tablespoons chives. Add Mozzarella cheese. Mix well Spoon into greased 3 quart casserole. Sprinkle Cheddar cheese over potatoes. Bake @ 350 degrees for 20-25 min or until browned. Sprinkle remaining chives. Serve.

Dressing for cucumbers

4 TBSP oil
8 TBSP vinegar
4 tsp sugar
cucumbers

Mix all ingredients. Soak sliced cucumbers in dressing overnight.

Banana pudding from Diane Ferguson

1 pt whipping cream
1 box vanilla instant pudding mix
1 box vanilla wafer cookies
4 each banana's
1 can condensed milk
1/2 cup cold water

Stir water & condensed milk together then beat in pudding mix. set in refrigerator for 5 min (it will set up). Whip the whipping cream until stiff. fold the whipping cream with the pudding. Put 1/4 mixture in bottom of dish & layer with banana & wafers. Continue the layering with top ending in wafers. Refrigerate for @ least 4 hours.

dinner in a pumpkin

1 small pumpkin, about 10"
2 TBSP oil
2 LBS ground beef
6 oz ground ham
2 1/2 tsp salt
2 1/2 TBSP onion
1 green pepper(chopped)
2 tsp oregano
1 tsp vinegar
2 cloves garlic(minced)
1/3 cup stuffed green
olives (sliced or chopped)
1 can tomato sauce
3 eggs, beaten
1 tsp pepper
Prepared white rice

Cut open top of pumpkin about 2" all the way around the stem. Remove the seeds, seeds can be set aside and roasted. Combine all ingredients and fry until tender. Add to pumpkin and bake @ 350 degrees for 1 hour with lid on pumpkin. Serve dinner from pumpkin. Serve over rice.

Deviled Eggs

1 dozen brown eggs
1/2 cup miracle whip
2-3 TBSP prepared mustard
salt
pepper

Boil eggs (I always start my eggs in cold water/vinegar & salt/this is supposed to help them peel better). Peel eggs. Cut in half. Remove hard yolk. Mash yolks. mix in other ingredients. Mix well. Fill egg white with mix. Chill. Serve.

Crescent Dogs

8 hot dogs
1 pkg crescent dinner rolls
4 slices of American cheese

Slit hot dogs to within a 1'2 inch of ends. Insert 1/2 slice of cheese in each slit. Wrap a unbaked dinner roll around hot dog. Bake at 375 degrees for 12-15 min or until golden brown.

Cream Puffs from Minnie Peters

1/2 cup shortening
1 cup boiling water
1/4 tsp salt
1 cup flour
4 eggs unbeaten

NOTE-Filling & Icing in instructions

Bring shortening & water to a rolling boil. Add salt & flour all @ once, stirring hard. Remove from heat and cool. Add 1 egg @ a time, beating after the addition of each egg. Drop TBSP full on a cookie sheet. Bake @ 450 for 10 min. then lower heat to 400 degrees for 25 min. Cool. Cut circular hole in top. Remove any dough inside.

........ Filling ......

1 Quart of milk
8-10 TBSP corn starch
1/2 tsp salt
6 egg yolks
1 1/2 cups sugar

Cook until thick

.......Icing......

Powdered sugar
coco, 1 tsp butter
milk
1 tsp vanilla

Beat hard

After you have filled each puff you replace the top and ice. You can serve or chill and serve. Must be refrigerated if there are any left after serving.

crab dip

8 oz crab meat
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup green onions(chopped)
1/4 cup celery(chopped)
1/2 tsp lemon juice
1 hard boiled egg(chopped)
2 tsp oil
1/8 tsp pepper

Make sure you have drained all juice from the crab meat. Stir all ingredients together. Chill overnight. Serve with crackers.

corn - cornbread

2 boxes Jiffy corn bread mix,
mixed according to directions
2 cups frozen corn thawed
1/3 cup jalapeno peppers,
ribs and seeds removed
1 1/2 cups grated cheddar-
cheese

Mix the Jiffy mix according to directions. Add corn, cheddar cheese, & peppers. Divided into two lightly greased 9" round baking pans. Bake according to Jiffy mix directions.

cooked noodles

2 cups left over spaghetti noodles
1/2 lb of bacon
1/8 cup onion

Chop bacon and brown, adding onion just before bacon is fully done. Cook until onions are done. Drain off any excess grease. Stir in noodles.

Original toll house cookies

2 1/4 cups sifted flour
1 tsp baking soda
1 tsp salt
1 cup butter
3/4 cups granulated sugar
3/4 cups packed brown sugar
1 tsp vanilla
1/2 tsp water
2 eggs
1-12 oz pkg chocolate chips
1 cup chopped nuts

Preheat oven to 375 degrees. Sift together flour, baking soda, & salt. Set aside. Combine butter, sugar, vanilla, & water. Beat till creamy. Beat in eggs. Add flour mixture. Mix well. Stir in Chips & nuts. Drop by well-rounded half teaspoonfuls onto greased cookie sheet. Bake @ 375 for 10-12 min's.

Chocolate cheese cake from Lori Devening

1 1/2 cups flour
1 1/2 sticks butter
1/2 cup chopped pecans
1-8 oz cream cheese
1 cup sugar
1-8 oz cool whip
1 large box chocolate pudding

Mix together flour, softened butter, & pecans. Pat into a 9x13 baking dish. Bake for 20 @ 350 degrees & cool. Pre pare pudding according to pkg directions. & set aside. Then mix together cream cheese, sugar, & 1/2 cool whip. Mix until the sugar dissolves. Spread over crust. Next layer the pudding. Top with a layer of cool whip and sprinkle with some pecans. Refrigerate over night.

Chili (Finch style) from Linda Turner

1 lb hamburger
4 TBSP minced dry onion flakes
2 cans chili beans
1 large can tomato juice
2 tsp salt
1 tsp pepper
2 TBSP chili powder
1 tsp garlic salt
1 TBSP cumin powder

Brown hamburger & onion. Drain. Add all other ingredients and cook slowly for at least 4 hrs. Serve.

chicken and rice from Minnie Peters

4 chicken breasts
2 cups minute rice
1 stick butter
1/4 cup onions(chopped)
1/2 cup celery(chopped)
2 cans chicken broth

In an oblong baking dish place uncooked rice. Stir in onions & celery. Pour in chicken broth. place chicken breast. Slice butter into pats and dot top of mixture. Bake, covered, @ 350 degrees for 45 min. Serve.

Cheese cake from Minnie Peters

5 eggs(separated)
1 cup sugar
1 lb cream cheese
1 cup sour cream
2 TBSP flour
1 tsp vanilla
1/2 cup graham cracker crumbs
1 TBSP sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
small amount of butter

Heat oven to 275 degrees. Butter sides & bottom of a 9" spring bottom pan. Mix Graham crackers, sugar, cinnamon, & nutmeg. Dust sides & bottom with this mixture. Set aside. Beat egg yolks until thick & lemon colored. Gradually beat in sugar. Break up cream cheese & add to egg mixture. Beating until smooth. Add sour cream, flour, & vanilla. Beat until smooth. Set aside. Beat egg whites till stiff. Gently fold into cheese mixture. Pour into prepared pan. Bake for 70 min. Turn off oven a& leave set in oven with opening door for and additional 1 hour. Cool. Serve

cheese ball from Lori Devening

1 TBS Worcestershire Sauce
2 Pkg Cream Cheese
2 Jars Old English Cheese
1 TBS Wine Vinegar
1 Jar Dried Beef(Rinsed)
Crushed Pecans or Italian
Bread Crumbs

Soften cream cheese. Chop dried beef. Mix all ingredients. Refrigerate. Roll into desired shape. Then roll in the crushed pecans or Italian bread crumbs.

party cheese ball

2-8 oz pkg cream cheese
2 cups shredded sharp cheese
1 TBSP pimento(chopped)
1 TBSP onion(chopped)
1 TBSP green pepper(chopped)
2 TBSP Worcestershire sauce
1 tsp lemon juice
1/2 cup pecan(chopped fine)

Combine softened cream cheese & cheddar cheese. Mix until well blended. Add remaining ingredients. Mix well. Chill. Shape into a ball. Roll in chopped nuts. Serve with cracker of choice.

Cowgirl Cookies

Dry Ingredients
1-⅓ cup All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
¼ teaspoons Salt
1 cup Cooking Oats
¾ cups M&M'S®
¾ cups Semi-Sweet Chocolate Chips
½ cups Brown Sugar, Packed
½ cups White Sugar
⅓ cups Chopped Pecans
Wet Ingredients:
1 whole Egg, Slightly Beaten
½ cups Butter
1 teaspoon Vanilla

Mix dry ingredients in a large bowl. Add wet ingredients and use the back of a large spoon to mix it all together. Scoop cookie dough onto a baking sheet and bake for about 10 minutes at 350.

TO MAKE COOKIE MIXES: pack the dry ingredients in a quart size jar in this order: flour (mixed with baking powder, baking soda and salt), oats, M&M’S®, chocolate chips, brown sugar, white sugar and chopped pecans. Pack each layer down really firm to make everything fit. Add a note on how to add the wet ingredients and baking instructions and then give to someone special.

**I am not the biggest fan of nuts in my cookies and I didn't have plain M&M's so I put in some Peanut M&M's that I've had in the pantry**

Caesar Salad

1 large head romaine lettuce
1 minced clove garlic
1/2 cup oil
1 beaten egg
2 TBSP lemon juice
1/2 tsp salt
1/8 tsp pepper
8 chopped anchovy fillets
2 oz Blue cheese
1/4 cup grated Parmesan cheese
1 1/2 cups white bread croutons
1 halved clove garlic

In a frying pan combine 1/4 cup oil, 1/2 of the minced garlic, & croutons. Cook until brown. Remove from pan. Keep warm. Rub inside of wooden bowl with cut sides of remaining minced garlic. Tear romaine lettuce into bite size pieces, and place into bowl. In a bowl combine egg, lemon, salt, pepper, oil & anchovies. Pour over lettuce,and toss well to coat. Sprinkle with the cheeses, and croutons. Toss lightly, and serve.