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Family Recipes (Copy)

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BC: Now -- enjoy cooking!! Love, Cheryl and Terry April 2013

FC: Brian and Olivia

1: Dear Olivia and Brian, Cooking is a wonderful way to keep family history alive. This cookbook was created especially for you; inspired by many talented cooks in your families - those with us now, and those who have gone before us. As you begin making your own memories in the kitchen, think of them! With Love, Terry and Cheryl April 2013

5: Table of Contents Appetizers Beverages Breakfast/Brunch Breads Desserts Holiday Favorites Main Dishes Salads and Side Dishes Soups and Sauces Recipes for a Happy Marriage

7: Wrapped Brie with Blue Cheese | 1 10 ounce Brie wheel 1/2 cup crumbled blue cheese 1/4 cup apricot jam 1/2 cup sliced almonds 1 egg, beaten frozen puff pastry, thawed Slice Brie in half lengthwise and sprinkle blue cheese on bottom half, making sure rind is facing down. Place other half back o top. Cover the top with jam and sprinkle wit almonds. Roll out pastry. Wrap Brie with pastry, folding ends underneath Brie wheel. Brush pastry with egg. Bake for 30 or until golden at 350 degrees

8: Mom's Warm Blue Cheese, Bacon and Garlic Dip | 7 slices bacon, chopped 4 ozs. blue cheese, crumbled (1 cup) 2 cloves garlic, minced 1 T chopped fresh chives 8 ozs. cream cheese, softened 3 T chopped smoked almonds (1 oz.) 1/4 cup half and half Cook bacon in large skillet over medium-high heat until almost crisp, about 7 minutes. Drain excess fat from skillet. Add garlic and cook until bacon is crisp, about 3 minutes. Preheat oven to 350 degs. Beat cream cheese until smooth. Add half and half and mix until combined. Stir in bacon mixture, blue cheese and chives. Transfer to a 2-cup oven-proof serving dish and cover with foil. Bake until throughly heated, about 30 minutes. Sprinkle with chopped almonds. Serve with sliced apples, roasted pita chips or French bread. This can be prepared one day in advance. Refrigerate or freeze. Bring to room temperature before baking.

9: Party Cheeseball As part of military etiquette, Jim and Judy hosted many parties for generals, officers and dignitaries. One of the most popular of parties was always the wine and cheese(ball) party. Out of all of Judy's cheeseball recipes, this one is still a crowd pleaser and super-easy! | Ingredients: 8 ozs cream cheese 1/4 tsp garlic powder 4 ozs. sharp cheddar cheese, grated 1 - 3 drops of Tabasco 1 oz. blue cheese 1/4 - 1/3 cup roasted almond pieces parsley, for garnish Directions: Set out cream cheese until soft In bowl, mix all cheeses, garlic powder and tabasco until well-blended with hands, roll cheese mixture into a ball shape Lay out almond pieces on wax paper Gently roll cheeseball around on the almonds until completely covered Chill for 1 hour or overnight Garnish with fresh parsley and serve with crackers | Jim & Judy Crowley

10: Cowboy Caviar | 1 cup frozen white corn 1 cup frozen black eye peas 1 cup avocado, chopped 1/2 cup cilantro, chopped 2/3 cup chopped green onion 2-3 tomatoes, chopped Mix 1/4 cup olive oil 1/4 cup red wine vinegar 1/8 tsp. black pepper 1 tsp. ground cumin 1 clove minced garlic Combine all ingredients

11: Steph's Cucumber Dip | 1 cucumber 16 ozs. cream cheese Peel cucumber and cut into smaller pieces. Place half of the cucumber into the food processor (to begin with). Blend until it is chopped. Add all of the cream cheese and blend together until a pasty consistency. Add more cucumber if it's too thick, but careful not to add too much or it will be runny. Serve with potato chips

12: 1 1/2 lbs. plum tomatoes, seeded & chopped 3/4 cup chopped red or white onion 1/2 cup chopped fresh cilantro 3 T fresh lime juice 3 T minced seeded jalapeno chilis (2 med.) 1 clove garlic, minced Mix all ingredients in medium bowl. Season with salt and pepper. Cover and chill | Pico de Gallo Salsa

13: Spicy Black Bean Salsa | 1/4 cup fresh lime juice 1/4 cup fresh chopped cilantro 2 T olive oil 4 tsp minced canned chipotle chiles 1 T red wine vinegar 1tsp ground cumin 2 15-16-oz. cans black beans, rinsed and drained 1 1/2 cups frozen corn kernels, thawed 1 1/2 cups chopped red onion 1 1/2 cups chopped tomatoes 1 cup chopped green bell pepper 1 large ripe avocado, diced Whisk first 6 ingredients in large bowl until blended Stir in beans, corn, onion, tomatoes and bell pepper. Mix in avocado. Salt and pepper to taste. Cover and chill.

14: Mom's Spicy Spinach and Artichoke Dip | 1/2 cup butter or margarine one 8-oz. pkg. sour cream 1 med. onion, chopped 1 cup shredded Monterrey Two 10-oz. pkgs. frozen chopped spinach, jack cheese thawed and well-drained 1 cup parmesan chees One 14-oz. can artichoke hearts, 1 T tabasco sauce drained and chopped salt to taste One 8-oz. pkg. softened cream cheese 1-2 cloves minced garlic Tortilla chips, bagel chips Melt butter in large skillet over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monterrey Jack cheese, 3/4 cup parmesan cheese, tabasco sauce, garlic and salt. Stir until blended and heated through. Pour mixture into a casserole dish and top with remaining Monterrey jack and parmesan cheeses. Bake in a 350 deg. oven until cheese starts to brown. Serve with tortilla chips and bagel chips.

15: Mary Helen's Tomato, Mozzarella and Basil Bruschetta | One 32-oz. can whole tomatoes, drained 1 cup fresh basil leaves, washed and spun dry 4 T olive oil 6 cloves garlic, peeled Kosher salt and freshly ground black pepper 2 large French baguettes, sliced 1" thick 1 1/2 lbs. fresh mozzarella cheese, sliced 1/4" thick In food processor, add tomatoes, basil, olive oil and 2 garlic cloves - pulse until smooth but somewhat chunky. Season with salt and pepper. Toast baguette slices in oven for about 3 mins. or until lightly browned. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella on top. Place bread back in oven and melt cheese slightly. Remove from oven and spread about 1 T of tomato mixture on each slice. Please on platter and serve.

16: Mom's Spinach Bacon Roll-ups | 6 bacon slices 1 10-oz. package frozen chopped spinach, thawed & squeezed dry 4 ozs. cream cheese at room temperature 1/4 cup mayonnaise 1 tsp salt 1/2 tsp pepper 1/2 cup chopped green onion 3 9" flour tortillas Cook bacon in heavy large skillet over med. heat, until crisp - drain Crumble bacon in med. bowl; stir in spinach and next 5 ingredients Heat 1 tortilla until warm and pliable. Spread 1/3 of spinach mixture over tortilla, leaving a 1/2" border. Roll up tightly, enclosing filling. Wrap in plastic. Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour. Preheat oven to 400 degs. Remove plastic, slice of unfilled ends of each roll. Cut rolls crosswise on slight diagonal into 3/4" slices. Arrange on baking sheet. Bake until heated through, about 7 mins.

18: Zinfandel Sangria with Brandy and Orange | Stir 2 1/4 cups wanter and 2 1/4 cups sugar in medium saucepan over medium-high heat until sugar dissolves. Cool simple syrup. Combine six 750-ml bottles Zinfandel, 2 1/4 cups brandy, 1 1/2 cups triple sec or other orange liqueur, 1 1/2 cups orange juice and 3 cups simple syrup in very large container. Add 6 apples, cored, thinly sliced, 4 nectarines or peaches, pitted thinly sliced and 4 lemons, cut into thin rounds.(or fruits of your choice). Refrigerate sangria until cold, at least 3 hours and up to 1 day. Ladle sangria and fruit into pitchers. Serve over ice. Makes 20-24 servings.

19: Sangria | 1 750ml bottle dry red wine 1/2 cup fresh orange juice 1/2 unpeeled lemon, sliced 1/2 unpeeled large navel orange, sliced 1/2 cup sugar 1/2 cup brandy 1/2 cup water 1/2 cup Cointreau Put wine, juice and fruit slices in a heatproof pitcher Bring sugar, water, brandy and Cointreau just to a simmer in a small saucepan, stirring until sugar is dissolved, then pour into pitcher Chill, covered, at least 1 hr. and up to 24 hrs.

20: Sangria | 1/2 cup sugar 1 cup water 1/4 cup creme de cassis 1 1/2 cups assorted berries One 750ml bottled chilled dry rose' wine 1 tsp fresh lemon juice Put berries into a heatproof pitcher Bring sugar, water and creme de cassis just to a simmer in a small saucepan, stirring until sugar is dissolved Pour syrup into heatproof pitcher and let stand 5 mins. Add wine and lemon juice and stir well. Chill, covered, until ready to serve

21: Kid's Fruit Slush | One 6-oz. can frozen orange juice One 6-oz. can frozen lemonade One #2 can pineapple juice 2 bananas, mashed One 10-oz. bag frozen raspberries 1 box frozen strawberries 1/2 cup sugar 1 quart 7-Up Mix together and freeze in 13" x 9" pan Set out about 1/2 hr. before serving. Spoon into cups, eat with a spoon | Aunt Judy

23: WAFFLES | 2 eggs, beaten light 3 T sugar 1 tsp salt 6 T melted butter 2 C sweet milk 2 tsp baking powder 2 C flour Beat eggs, sugar and salt; add remaining ingredients. Mix and bake on waffle iron. Mrs. Tom (Bernice Miller) Timmons

24: Gail's Banana Nut Bread - Healthy Version 3 very ripe bananas 1/2 cup honey 3 T expeller-pressed canola oil 1 tsp pure vanilla extract 1 1/2 cups whole wheat pastry flour 1 1/2 tsps. baking soda 1/4 tsp. salt 3/4 cup chopped walnuts or pecans Heat the oven to 350 degs. Lightly oil a loaf pan. Mash the bananas and mix with the honey, canola oil and vanilla. Sift together flour, baking soda and salt. Add nuts. Blend the 2 mixtures and spoon into the oiled loaf pan. Bake for 40 mins. or until the center is set.

25: Best Blueberry Coffeecake | 1/4 cup butter 4 ozs. cream cheese 1 cup plus 2 T granulated sugar, divided 1 egg 1 cup flour 1 tsp baking powder 1/4 tsp salt 1 tsp vanilla 2 cups fresh or frozen blueberries 1 tsp ground cinnamon Preheat oven to 350 degs. Grease a 9" round cake pan Use an electric mixer on med. speed, beat the butter and cream cheese until creamy, about 3 mins. Gradually add 1 cup sugar and beat well. Add egg and beat well. In a bowl, combine flour baking powder and salt. Add to butter mixture. Stir in vanilla. Gently fold in berries. The batter will be very thick. Pour into prepared pan and smooth top. Combine the remaining 2 T sugar and cinnamon and sprinkle over batter. Bake for 50-60 mins. Cool on rack.

26: 350 degree oven. @2 9x5x3" loaf pans greased and floured 2 c flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1/4 tsp salt 3 c mashed bananas 1 c sugar 2 large eggs beaten 1/2 c unsalted butter, melted and cooled 2 T orange juice 1 T milk * 1 c mini chocolate chips, or chocolate of choice. ** Crushed brown sugar cubes, raw or demarera sugar (optional) In large bowl....Sift together flour, baking powder, cinnamon and salt. In a medium bowl...Mix mashed bananas, sugar and eggs. Add butter and mix well. Add banana mixture to dry ingredients and mix well. Stir in orange juice, milk and vanilla. Fold in chocolate. Place 1/2 batter in each pan.** Sprinkle sugar on top of each loaf for a crisp top. Bake 15 minutes. Lower temp to 325" and bake for 45 minutes. Test with a wooden toothpick. | Banana Bread

27: Olivia, This recipe seem mild mannered enough but it has and will serve me well throughout my life, marriage, joyous and memorial occasions alike. I think of Abel's euphemism every time I make it and I smile about the wonderful times we all had together. I bring this bread to work to show everyone how much I appreciate them. I send it to the hospital with Jef to force him to open up to the people he admires and respects. I leaned heavily on this recipe when Jef's father passed and we were flooded with the company of mad Canadians and the blending of the two lives that he lived. I make it without chocolate chips especially for Paula and Pack if full of chocolate for Jeffy! I love it because it has cinnamo, a nickname Jef uses for me when he is taunting me that he became at least a quarter Mexican the day we were married. There are moments when I find this live can be overwhelmingly happy or unbearably sad, this recipe helps me bring balance to those times. We love you very much and we wish you all the beauty we have found in our life together as well as all that you deserve in yours. Love, Celeste and Jef

28: Gail's Chili Egg Puff | 10 eggs 1/4 cup flour 1/2 tsp baking powder 1/2 tsp salt 1/2 cup butter 1 pint cottage cheese 1 lb. cheese - (1/2 Monterrey, 1/2 cheddar) 4 oz can diced green chiles Melt butter and let cool. Beat eggs until light. Add flour, salt, baking powder, cheese and butter. Stir in chiles and cottage cheese. Pour into a buttered 9x13" pan and bake at 350 degs. for 35 minutes or until brown and the center is firm. Serves 8 An easy brunch egg dish you can make the morning of. Serve with salsa.

29: 1 box yellow cake mix (Duncan Hines) 1/3 cup sugar 2 T cinnamon 1 cup chopped pecans 1 stick butter, softened 1 small instant vanilla pudding mix 1 tsp. vanilla 4 eggs 3/4 cup canola oil 3/4 cup water Spread butter all over inside of bundt cake pan. Mix sugar and cinnamon in small baggie. Mix together cake mix and pudding mix. Add eggs, oil, water and vanilla. Blend on low with mixer, then medium speed for 2 minutes. Sprinkle 1/2 pecans over bundt pan, then sprinkle 1/2 cinnamon mixture. Pour 1/2 batter over nuts, then layer pecans, cinnamon, then remaining butter. Bake 45 minutes at 350 degs. | Mary Helen's Coffeecake

30: Mrs. Mason's Cranberry Nut Bread (St. Francis Xavier Elementary School) 2 cups sifted flour 1 cup sugar 1 1/2 tsp. baking powder 1 tsp. salt 1/2 tsp. baking soda 1/4 cup butter or margarine 1 egg, beaten 1 tsp. grated orange peel 3/4 cup orange juice 1/2 cups cranberries, chopped walnuts to taste Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter, until mixture is crumbly. Add egg, orange peel and orange juice. Stir just until mixture is evenly moist. Fold in cranberries and walnuts. Spoon into a greased 9x5x3" loaf pan. Bake in 350 deg. oven for 1 hr. 10 minutes, or until toothpick inserted in the center comes out clean.

31: Duke University Dining Hall Biscuits 2 cups flour 1/2 tsp salt 4 tsps baking powder 1/2 tsp cream of tartar 2 tsps sugar 1/2 cup shortening or margarine 2/3 cup milk Sift dry ingredients Cut in shortening until mixture resembles coarse crumbs Add milk all at once and stir until dough follows fork around the bowl. Roll out to 1/2" thick Bake on ungreased baking sheet at 450 deg. for 10-12 minutes or until golden brown on top Makes 8-9 biscuits

32: Eileen's Eggs serves 12 Lightly grease 9" x 13" pan. Layer the following ingredients: 7 slices white bread, cubed (crusts on) 3 cups ham, cubed (Black Forest or Virginia baked)* 1/2 lb. Kraft Old English or Sharp Cheddar cheese slices, cubed sliced mushrooms Mix the following: 4-5 beaten eggs 2 cups milk 1/4 cup sherry 1/2 tsp. dry mustard 1/2 tsp. salt pepper to taste Pour egg mixture over layered ingredients. Melt 1/4 - 1/2 cup butter and pour evenly over entire dish. Cover and refrigerate overnight. Bake, uncovered, for 1 hr. at 325 degs., until browned on top *can substitute sausage, bacon or green chiles

33: 1 cup butter, soft 1 1/2 cups sugar 3 eggs 1 1/2 tsps. vanilla 3 cups flour 1 1/2 tsps. baking powder 1 1/2 tsps baking soda 16-ozs. sour cream 1 cup of brown sugar 1/2 cup chopped pecans 1 1/2 tsps. cinnamon Make the filling: Mix brown sugar, pecans and cinnamon Heat oven to 350 degs. Grease bundt pan or tube pan Combine butter, sugar, eggs and vanilla in large mixer bowl. Beat on medium speed 2 minutes. Mix in flour, baking powder and soda alternately with the sour cream. Spread slightly less than 1/2 of the batter in pan and sprinkle with 1/2 of the filling. Repeat. Bake about 60 minutes or until knife or wooden pick inserted into center comes out clean. Cool slightly in the pan and then remove. **Our favorite for Christmas morning and special occasions. | Andee O'Connor's Sour Cream Coffee Cake

35: GRANDMA TIMMONS' DINNER ROLLS | 1 cup milk scalded 1/4 cup sugar 1/4 cup butter 1 tsp salt (I used 1/2) 1 egg beaten 1 cake compressed yeast 2 TB sugar 3 1/2 cups flour Soften the dry yeast in 1/4 cup lukewarm water with 2 TB sugar. Scald milk and add butter, 1/4 cup sugar, salt and egg. Cool mixture to lukewarm and add yeast mixture. Gradually beat in 1 1/4 cups flour; set the bowl in a pan of warm water 1/2 hour or till the batter start to bubble. Add the remaining flour to make a soft dough. Knead on a lightly floured surface till smooth and elastic. Place in a lightly greased bowl, turning once to grease the entire surface. Return the bowl to warm water. Cover and let rise till double in bulk. Knead again 2 minutes. Shape as desired; place in greased baking pan; cover and set in a warm place (82 degrees) till double. Bake in hot oven (400 degrees) 20-25 minutes. Recorded by Sue Timmons

36: 1 C milk, scalded 1 tsp salt 1/2 C shortening 3 beaten eggs 1/2 C sugar 4 1/2 C flour 1 cake yeast Combine milk, shortening, sugar and salt. Cool to lukewarm. Add yeast and stir well. Add eggs and flour. Mix until smooth soft dough. Knead lightly and place in greased bowl. Cover and let rise until double in bulk. Divide in thirds and roll each third on lightly floured surface to 9" circle. Brush with melted butter. Cut each circle in 12"-16" wedge shaped pieces. Roll each wedge starting with wide end. Arrange on greased baking pan and let rise until very light. Bake at 400-425 degrees for 15 minutes. Makes 4 dozen Mrs. Walter (Kathie Judson) Miller | BUTTERHORNS

37: PARMESAN PARSLEY ROLLS | 6 TB butter, melted 1 1/2 tsp chopped parsley 1 1/2 tsp dill seed 1 tsp minced onion 2 TB parmesan cheese 1 can buttermilk biscuits | Place melted butter in round cake pan. Stir in parsley, dill seed, onion and parmesan.Cut biscuits in half and roll in butter mixture coating well. Leave in pan. Bake approximately 12 minutes @ 375 degrees

38: BUTTERMILK BISCUITS | ELISABETH'S BUTTERMILK BISCUITS (from Joy of Cooking) Position rack in center of oven, preheat oven to 450 degrees. In a large bowl, mix together: 2 C whole wheat flour 1/2 t baking soda 2 t baking powder 1/2 t salt Cut 5-6 T unsalted butter into flour until largest pieces are the size of peas. Add all at once3/4 C buttermilk Mix until dry ingredients are moist. With a floured hand, gather the dough into a ball and knead it gently to 1/2 inch thick. Cut and place on a baking sheet. Bake until golden brown on top and bottom, 10-13 minutes. | I love to make these on weekend mornings. and it only takes a few minutes. Just split and top with a poached egg and you've got a nice Sunday morning breakfast.! I also like to add butter and honey when they are fresh from the oven. Mmmm.. Enjoy! Elisabeth.

40: Zucchini Bread 1 1/2 cups flour 1/2 tsp baking soda 1/4 tsp baking powder 3/4 tsp cinnamon 1 egg 1/2 cup sugar (or 1/4 cup honey) 1/4 cup vegetable oil 1 1/2 cups fresh zucchini, grated 1/2 cup chopped walnuts, almonds or pecans Preheat oven to 350 degs. Mix dry ingredients in bowl - set aside. Grate zucchini into med. bowl and add oil, egg and sugar. With a wooden spoon, combine wet and dry ingredients until fully incorporated. Add nuts. Lightly oil 9x4" loaf pan and pour batter into pan. Bake for 45-50 mins. or until loaf tests done with toothpick. Note: if recipe is too dry, you can add 1 extra egg or 2 mashed bananas to batter - bake same.

42: Aunt Mel's Blueberry Peach Cobbler | 2 large cans sliced peaches, drained 1/4 cup sugar 1 tsp. cinnamon 1 pkg. blueberry muffin mix (with the can of blueberries) 1/4 cup sugar 1/2 tsp. cinnamon 4 T butter or margarine Combine peaches, sugar and cinnamon. Fold in drained and rinsed blueberries. In a bowl, mix muffin mix, sugar and cinnamon. Cut butter into the mix. In a 9x13" pan, place the peaches, top with muffin mixture. Bake at 350 degs. for 35-40 minutes. This is great served warm with vanilla ice cream. ENJOY!

43: Rochelle's Chocolate Chip Cookies | 1 LB. butter 2 cups dark brown sugar 1 1/2 cups white sugar 2 TB vanilla 3 eggs 6 cups flour 1 1/2 tsp salt 1 1/2 tsp baking soda 4 cups chocolate chips 2 cups nuts Preheat the oven to 350 F. Melt butter over low heat. Once melted, remove from heat and stir in both types of sugar. Set aside to cool Mix flour, salt and baking soda together in very large bowl. Lightly beat the eggs and vanilla together in a small bowl. Stir the egg and vanilla mixture in with the butter and sugar. Stir this mixture in with the dry ingredients. Mix in the chips and nuts Spoon the dough onto a cookie sheet lined with wax paper Bake for 8-10 minutes and allow to cool on a rack Now I want to bake cookies! Love, Rochelle

44: Cindy Graber's Chocolate Ganache Cake You can make this cake up to one week in advance - wrap it tightly with plastic and refrigerate. Glaze it the day you serve. For the cake: 1/4 lb. unsalted butter, at room temperature 1 cup sugar 4 extra large eggs, room temperature 1 tsp vanilla One 16-oz can Hershey's chocolate syrup 1 cup flour For the ganache: 1/2 cup heavy cream 8 ozs semisweet chocolate chips 1 tsp instant coffee Candied violets or gold leaf (optional) Preheat oven to 325 degs. Butter and flour an 8" round cake pan, then line the bottom with parchment paper. Cream the butter and sugar in the bowl of an electric mixer with paddle attachment, until light and fluffy. Add eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough. Pour batter into the pan and bake for 40-45 minutes, or until just set in the middle. Don't overbake! Cool thoroughly in the pan. For the ganache, cook the heavy cream, chocolate chips and instant coffee in the top of a double boiler, over simmering water until smooth and warm, stirring occasionally. Place the cake upside down on a wire rack and pout the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with violets or gold leaf if desired. Do not refrigerate.

45: DeeDee's Chocolate Bundt Cake DeeDee Mittelstaedt 1 pkg Devils Food Chocolate Cake mix 1 small pkg chocolate or vanilla instant pudding mix 4 eggs 8 ozs sour cream 3/4 cup vegetable oil 1/3 cup Kahlua 12 os chocolate chips (semi0sweet or dark) powdered sugar for topping Add first 6 ingredients to mixing bowl. Beat according to directions on box. Add chocolate chips and stir until chips are evenly-distributed. Pour into greased and floured Bundt pan. Bake at 350 degs. for 45-55 minutes or until cake tester comes out clean Let cool and sprinkle with powdered sugar. | Cindy Kelley's Hot Fudge Sauce 1 cup sugar 1/3 cup cocoa 1 1/2 T cornstarch 1/4 tsp salt 1 cup milk 2 1/2 T butter 1 tsp vanilla Combine first 4 ingredients in saucepan. Add milk gradually while stirring. Bring to a boil and add the butter & vanilla and continue to cook until thick. Serve warm over ice cream.

46: Olivia's Chocolate Torte 3/4 cup hazelnuts 1 1/2 cups crushed chocolate wafer cookies (30 cookies) 6 T unsalted butter, melted 1 1/2 cups heavy cream 12 ozs. semisweet chocolate, chopped 1 tsp flaky sea salt Heat oven to 350 degs. Spread hazelnuts on large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant -10-12 mins. Rub the warm nuts in a clean dish towel to remove the skins. Discard skins. In a food processor, finely grind 1/2 cup of the hazelnuts. Add crushed cookies and butter and pulse until moistened. Press the mixture into bottom and up the sides of a 9" removable-bottom fluted tart pan. Please on a rimmed baking sheet and bake until dry, 10-12 mins. (if crust puffs during baking, gently press it down with back of a spoon) Let cool in the pan on a wire rack. Meanwhile, in a medium saucepan, bring the cream just to a boil. Remove from heat and whisk in the chocolate until smooth. Pour into the cooled tart shell. Refrigerate 1 hour or until set. Chop remaining 1/4 cup nuts and sprinkle on tart. Sprinkle with salt just before serving. For easiest slicing, use a thin, sharp knife, wiping it clean and running it under hot water between slices. | Chocolate Orange Carrot Cake 1 1/2 cups veg. oil 4 large eggs 2 1/2 cups flour 2 1/4 cups sugar 2/3 cups cocoa powder 2 tsp baking soda 1 tsp salt 2 cups finely shredded peeled carrots 1 cup sweetened flaked coconut 1 1/2 tsp grated orange peel One 11-oz can mandarin oranges, drained and cup into 1/2" pieces Frosting: 2 1/2 cups semisweet chocolate chips 1 cup unsalted butter, room temperature 1/3 cup powdered sugar 1/4 cup frozen orange juice concentrate, thawed Cake: Preheat oven to 350 degs. Spray two 9" cake pans with nonstick spray. Using mixer, beat oil and eggs until thick and well-blended, about 2 mins. Add flour, sugar cocoa powder, baking soda and salt. Beat on low speed to blend. Increase speed 1 min. longer, until thick. Stir in carrots, coconut and orange peel, then orange pieces. Divide batter in prepared pans and bake about 40 mins., until pick comes out clean. Cool in pans 10 mins, then on racks until completely cool. Frosting: Melt chocolate chips in microwave until melted and smooth. Spoon 1/3 cup chocolate in small bowl and reserve for decoration. Beat butter and sugar until fluffy. Beat in remaining chocolate and orange juice. Frost cake and drizzle with reserved chocolate. Can arrange more mandarin orange slices around top of cake, if desired. Refrigerate until served.

47: Lindsay's Chex Buddies 9 cups Chex cereal 1 cup chocolate chips 1/2 cup peanut butter 1/4 butter 1 tsp vanilla 1 1/2 cups powdered sugar Microwave chocolate chips, peanut butter and butter in 1-qt. microwaveable bowl, uncovered, for 1 minute on high. Stir. Microwave 30 seconds more and stir until smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pout into 2 gallon plastic ziploc bags. Add powdered sugar. Seal bags and shake well until coated. Spread on wax paper until completely cooled.

48: Mom's Chocolate Chip Cookies 2 1/4 cups flour 1 tsp baking soda 1 tsp salt cinnamon 1 stick butter, softened 1/2 cup Crisco 3/4 cups granulated sugar 3/4 cups brown sugar 1 tsp vanilla 2 eggs Chocolate chips Add butter and crisco to sugars. Add eggs and vanilla. Blend well. Slowly add dry ingredients. Add 2 cups (plus) chocolate chips. Drop onto ungreased cookie sheet. Bake 9-11 minutes at 375 degs.

49: MOLASSES COOKIES 3/4 cup butter, softened 1 cup sugar 1 egg 1/4 cup molasses 2 cups flour 1 T ginger 2 tsp baking soda 1 tsp cinnamon 1/2 tsp salt In large bowl, beat butter and sugar until light and fluffy. Beat in egg and molasses. Stir together flour, ginger, baking soda, cinnamon and salt. Stir into butter mixture. Chill briefly for easier handling (about 30 minutes) Shape into 1" balls. Roll in granulated sugar Please on an ungreased cookie sheet and bake for 11-13 minutes at 350 degs. Remove from pan immediately - makes 24 cookies.

50: Oatmeal Coconut Cookies 1 c. butter 1 c. sugar 1 c. brown sugar 2 eggs 1 tsp vanilla 1 c. coconut 2 c. old-fashioned oats 1 c. chopped pecans 2 c. flour 1 tsp baking powder 1 tsp baking soda Cream butter and sugars, add eggs and vanilla. Blend in oatmeal, coconut and nuts. Add dry ingredients. Place on ungreased cookie sheet and bake at 350 degs. for 12minutes, possibly longer, depending on your oven.

51: 2 eggs 1 /2 C milk 1 C sugar 1 T butter 1 tsp. vanilla 1 C flour 1 tsp baking powder Beat eggs, sugar and vanilla. Scald milk and butter, and add to sugar mixture. Sift dry ingredients and add last. Pour in 8 x 8 pan. Bake at 350 degrees for 25-30 minutes. FROSTING: 5 T brown sugar (3/4 C when doubled) 3 T cream 3 T butter 1 1/2 C nuts Mix and boil 1 minute; spread on cake when taking out of oven. Sprinkle with coconut and brown under broiler. This cake is good and strawberry shortcake unfrosted. | LAZY DAISY CAKE Mrs. Tom (Bernice Miller) Timmons

52: POPPY SEED COOKIES | 1/2 cup shortening or butter 1 tsp baking powder 1 C sugar 1/2 tsp salt 1 egg 1 tsp vanilla 1/2 C water or juice 3 T poppy seeds 2 1/2 C flour Cream shortening, sugar and egg. Add rest of the ingredients. Chill several hours; roll out and cut. Sprinkle with sugar and bake 10 minutes at 350 degrees. Mrs. Tom (Pat Falbeck) Timmons, Jr.

53: Grandma Timmons Pineapple Cookies | 1/2 C butter 1/2 tsp salt 3/4 C sugar 1/2 tsp baking soda 2 eggs 2 tsp baking powder 1 C crushed pineapple 1 tsp vanilla 2 C flour 1 C nuts Mix and bake 10 minutes in 375 degree oven. When cool, frost with 2 tablespoons warm pineapple juice and 2 cups powdered sugar. | German Chocolate Frosting 1 cup sugar 1 cup Evaporated milk 3 egg yolks 1/2 cup butter Cook the above till boiling, it will thicken. Add a dash of salt and 1/2 tsp vanilla. Stir in coconut and walnuts. Let cool a few minutes and spread on the cake | This is a recipe handed down from my Aunt Mary. She made the best desserts of anyone. This is my favorite of all. She would serve it on chocolate cake and it was wonderful. ~~Craig

54: Chocolate Chocolate Chip Cookies 1 1/4 c. butter 2 c. sugar 2 tsp. vanilla 2 cups flour 3/4 c. cocoa powder 1 tsp. baking soda 1/2 tsp salt Chocolate chips Cream butter and sugar. Add eggs and vanilla. Blend well. Add dry ingredients and mix together. Add chocolate chips. Place large spoonfuls on cookie sheet. Bake 8-10 minutes at 350 degs.

55: Leslie Phillip's Chewy Oatmeal Toffee Crunch Cookies 3/4 c. butter, room temp. 1/2 c. sugar 3/4 c. brown sugar 1 egg 1 tsp. vanilla 1 1/2 c. old fashioned oatmeal 1 cup flour 1/2 tsp baking soda 1/8 tsp salt 3/4 c. chopped pecans 6 1.2-oz Heath or Skor bars, chopped into 1/2" pieces 350 deg. oven; grease cookie sheets. Blend butter and sugars. Add egg and vanilla. Add oatmeal, then dry ingredients. Stir in candy pieces. Mound dough by 1/4 cupfuls, spacing 2" apart. Flatten slightly. Bake until dry in appearance and centers are slightly soft to touch, about 20 mins. Cool on cookie sheets 3 mins. then transfer to cooling racks. I don't make mine this big, so make sure you check your baking time, if you make smaller cookies. | Leslie Phillip's Peanut Butterfinger Chunk Cookies 3/4 c. sugar 2/3 c. brown sugar 1/2 c. butter, soft 2 large egg whites 1 1/2 tsp. vanilla 1 1/4 c. chunky peanut butter 1 cup flour 1/2 tsp. baking soda 1/4 tsp. salt 5 2.1-oz. Butterfinger bars, cut into 1/2" pieces 350 deg. oven; grease cookie sheets. Blend sugars and butter. Add egg whites and vanilla. Add peanut butter. Once blended, add dry ingredients. Stir in chopped candy. Mound dough by 1 1/2 T on cookie sheets. Flatten slightly. Bake until dry in appearance and centers are still slightly soft to touch, about 15 mins. Cool on cookie sheets 3 mins. before transferring to cooling rack.

56: PATTY'S PIE This recipe is a favorite from Oregon Country Fair. Patty's Pies booth was always one of our first stops. It is incredibly easy to make and I don't think there has ever been leftovers to take home after a party....Craig CRUST: 2 cups raw nuts (almonds, walnuts, pecans, etc.) 1 cup dates, pitted 1/4 tsp sea salt (optional) Put the raw nuts in a food processor, and blend with the S-blade until the nuts are reduced to small crumbs. Add the dates and salt, and blend again until there are no more chunks of dates. The end result should look like loose crumbs. Pour the crumbs into a 9 inch pie plate and use your hands to press them into the form of a pie crust. Put the pie crust in the freezer for about 15 minutes. This helps it become more firm and solid. You can also add some spices like cinnamon or nutmeg. If you like the taste of coconut, try adding some shredded coconut as well. FILLING: 10-12 bananas Mash all but 2 of the bananas in a bowl. Slice up the last couple and mix them in the mash. Pour this into the crust and pile it high with a mixture with peaches, mangoes, fresh berries of any kind, or anything else you like. Chill in the frig for an hour or so before serving

57: Almond Macaroon Easter Nests | 2 c. flour 1T baking powder 1/4 tsp. salt 3/4 c. butter, soft 8 ozs. cream cheese, room temperature 1 c. granulated sugar 3/4 tsp. almond extract 1 pkg. sweetened flaked coconut Red and yellow food coloring 120 pastel-colored almond or peanut M&Ms Mix flour, baking powder and salt in medium bowl. Beat butter and cream cheese with electric mixer. Add sugar and almond extract. Beat 2 minutes or until fluffy. With mixer on low, add dry ingredients and 1 loosely-packed cup of coconut until well-blended. Cover and refrigerate 45 mins. or until firm enough to handle. Meanwhile, put 1/2 cup loosely packed coconut into each of 2 baggies and the remaining 1/2 cup into a med. bowl. Shake vigorously until coconut is evenly tinted. Add to untinted coconut and toss to mix. Heat overn to 350 degs. Roll chilled dough into balls. Roll each in coconut. Place 2" apart on cookie sheets. Press 1 M&M into each. Bake 12 mins. Remove from oven and gently press 2 more M&Ms into the "nests", close to the first one, to resemble eggs in a nest. Bake 4-5 mins. longer, until edges are firm and coconut starts to turn golden.

58: Sift 6 times 1 1/4 cup cake flour 1/2 cup sugar Sift 6 times 1 1/4 cup sugar Combine in bowl 14 egg whites 1/4 tsp salt 11/4 tsp cream of tartar 1 tsp vanilla 1/4 tsp almond extract Beat combined ingredients at high speed to form soft peaks. (Egg whites should be at room temp. While the recipe calls to "combine all", I start beating the egg whites and then add the salt and cream of tartar. Egg whites are done when they stick to the side of the bowl and do not slide. Beat in 1 1/4 cup sugar (add in 1/3 portions) If you touch the egg whites, and rub between fingers, you will feel the sugar grains. Stop when you do not feel the grains of sugar. Use a spoon, and fold in the flour/sugar mixture (add in 4 parts) Pour batter into pan, cut through batter with a knife to eliminate air pockets. Bake at 350 degrees for 35-40 minutes OR 375 for 30 minutes. It is ok if top of cake gets dark. If your cake falls out of the pan (and they do) it is under cooked. So...there you have it...all that I know about these cakes!!!! Mary Olson/Jimmy John's submitted by Cathy Schmidgall | ANGEL FOOD CAKE

59: 1 1/4 C strawberry preserves 1/3 cup + 4 TB Cointreau or other orange liqueur, divided 1/3 C orange juice 1 LB mascarpone cheese, room temp 1 1/3 C chilled whipping cream 1/3 C sugar 1 tsp vanilla extract 1 1/2 lbs. fresh strawberries, divided 52 (about) crisp ladyfingers Whisk preserves, 1/3 C Cointreau, & orange juice in 2 C measuring cup. Place mascarpone cheese and 2 TB Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla and remaining 2 TB Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream. Hull and slice strawberries. Spread 1/2 C preserve mixture over bottom of 3 QT. serving dish OR 13x9x2 inch glass baking dish. Arrange enough ladyfingers over preserve mixture to cover bottom of dish. Spoon 3/4 C preserve mixture over ladyfingers, then spread 2 1/2 C mascarpone mixture over. Arrange sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture and mascarpone mixture.. Cover with plastic and chill at least 8 hours or overnight. Slice remaining strawberries. Arrange over tiramisu and serve. | STRAWBERRY TIRAMISU

60: SNICKERDOODLES | 3/4 C Sugar 1/4 tsp Baking Soda 1/2 C Butter 1/4 tsp Cream of Tartar 1 Egg 2 T Sugar 1/2 tsp Vanilla 2 tsp Ground Cinnamon 1 1/2 C Flour Shortening 1/4 tsp Salt In a large mixing bowl, cream the 3/4 cup sugar and the butter. Beat in the egg and vanilla. Mix in flour, salt, baking soda, and cream of tartar. Stir until well mixed. In a small bowl, combine the 2 TB sugar and the cinnamon. Grease cookie sheets and preheat oven to 375. Shape dough into 1-inch balls; roll each in the sugar-cinnamon mixture. Place on cookie sheet and bake for 8 to 10 minutes.

62: Black Russian Cake | Cake: 1 pkg. dark chocolate cake mix 1 c. vegetable oil One 3-oz pkg. instant chocolate pudding 4 eggs 3/4 cup strong black coffee 1/2 cup creme de cacao 1/4 cup Kahlua Topping: 1 cup powdered sugar, sifted 2 T strong coffee 2 T Kahlua 2 T creme de cacao Combine all cake ingredients in a large bowl. Beat for 4 mins. until quite smooth. Pour into greased 10" tube pan until 3/4 full (save remaining batter for cupcakes). Bake 45-50 minutes at 350 degs. Remove from pan and invert onto serving plate. Punch holes throughout cake with a wooden skewer. Combine all topping ingredients and spoon over the warm cake.

63: holiday favorites

64: Chocolate-covered Peanut Butter Krispie Balls 1 c. powdered sugar 1 c. crunchy peanut butter 1/4 c. melted butter Mix together, then add 1 1/2 c. Rice Krispies Chill 2 hrs. Roll in melted chocolate, coating evenly. Place on wax paper covered cookie sheets. Chill until firm. Green Cornflake Wreaths Melt 1 cube butter in large pan. Add about 6 cups miniature marshmallows. Stir until marshmallows are melted. Add green food coloring to color as desired. Add 1 tsp vanilla, stirring constantly. Mix in approximately 5 c. cornflakes, stirring until evenly coated. Drop onto lightly buttered wax paper. Place Red Hots on wreaths to look like holly. Christmas Sugar Cookies 2 c. sugar 1 tsp baking soda 1/2 tsp salt 4 c. flour 1 c. butter 2 eggs 4 T cream 1 orange rind grated 1 tsp almond extract 1 tsp vanilla Sift together sugar, soda, salt and flour. Beat together butter, eggs, cream almond extract, vanilla and orange rind. Add dry ingredients. Mix well and chill. Roll cookie dough out thin on floured board and cut with cookie cutters. Bake at 350 degs. for 5-8 mins. Peanut Butter Kisses 1 3/4 c. flour 1 tsp baking soda 1/2 tsp salt 1/2 c. butter, soft 1/2 c. peanut butter 1/2 c. white sugar 1/2 c. brown sugar 1 egg 1 tsp vanilla chocolate Hershey's kisses Cream butter and peanut butter. Add sugars. Add egg and vanilla. Mix well. Add dry ingredients. Chill slightly. Shape dough into balls and roll in white sugar. Place on greased cookie sheet. Bake at 375 degs. for 8 mins. Remove from oven and quickly place a chocolate kiss in center of cookie. Press down. Return to oven for 2 mins.

65: Mom's Cranberry and Raspberry Relish One 10-oz. pkg. frozen raspberries, thawed 1 cup water 1 pound fresh cranberries 1 1/2 cups sugar Strain raspberries, saving juice. Mix juice, i cup water, cranberries and sugar in large saucepan. Cook to boiling, continue boiling, stirring frequently, until cranberries pop open, about 5 mins. Remove from heat. Stir in raspberries and cool. Chill before serving. Julie's English Toffee from Julie Kokrda 1 c. butter 1 1/3 c. sugar 1 T light corn syrup 3 T water 2 c. slivered almonds 2 Large Hershey bars Toast almonds in oven on cookie sheet until browned. Remove and cool. Melt butter in heavy saucepan. Add sugar, syrup and water. Cook to 300 degs. on candy thermometer. Stir in 1 c. almonds, coarsely ground. Spread mixture onto a well-greased cookie sheet. After toffee is cooled, melt one of the Hershey bars and spread over the toffee. Sprinkle with 1/2 of remaining almonds (2nd cup of almonds should be finely grounds). When the chocolate is cooled, flip the toffee and repeat the process, using the 2nd Hershey bar and the remaining almonds.

66: LouAnne's Sourdough Sausage Stuffing | 4 cups sourdough bread - crust removed, cut in 1" cubes 1/2 lb. breakfast sausage w/sage 1 yellow onion, chopped 2-3 stalks celery, chopped 1 Granny Smith apple, cored and diced 2 tsps. poultry seasoning 1 clove garlic, smashed and finely chopped 1 can chicken broth (buy 2) 1 egg Cook sausage first and brown celery and onion in remaining fat in the skillet - add garlic for the last minute of cooking Combine cooked ingredients with bread and apple Mix egg and chicken broth with a fork and pour evenly over the bread mixture (if it seems dry, add part of the 2nd can or broth, until it looks moist) Pour in buttered dish and cover with foil Bake at 375 degs. for 25-30 mins. - remove foil for last 5 mins, to brown and crisp the top.

67: NEW ORLEANS WHIPPED SWEET POTATOES | 2 1 LB. cans sweet potatoes 1 tsp ground nutmeg 1 tsp salt 1/2 cup sugar 1 TB melted butter 1 eggs well beaten 1/2 C milk or heavy cream 2 TB grated orange rind 1 T grated lemon rind TOPPING: 2 T melted butter 4 T brown sugar 4 T chopped nuts-pecans Mash the sweet potatoes; add the other ingredients. Beat until fluffy. Place in 2 QT dish, buttered.Sprinkle with brown sugar and chopped nuts Bake in oven @ 350 degrees for 35 minutes or until brown. Given to Grandma Phyllis from Lola Shawl

68: BEST TURKEY GRAVY EVER 24 Ounces reduced sodium chicken broth 8 Ounces red wine 1/3 C flour 1 TB fresh herbs, such as oregano, thyme or rosemary Kosher salt Freshly ground pepper Remove the turkey from the roasting pan and set aside to rest. Leaev the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2-3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow the fat to separate. Return 2/3 to 3/4 C of the fat to the roasting pan and place over med-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, (approx. 2-3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approx. 5-6 minutes. Add the herbs and whisk to combine. Season with salt and pepper. Gravy will be thin in pan, but will thicken when served.

70: Diane Alston's Chicken Divan Two 10-oz packages frozen or 2 bunches fresh broccoli (I steam fresh) 6 split chicken breasts, cooked and boned (I buy a whole chicken already roasted from the store and use the white meat from that) 2 cans condensed cream of chicken soup 1 cup mayo 1 tsp lemon juice 1/2 tsp curry powder 1/2 cup shredded cheese 1/2 cup soft bread crumbs 1 tsp melted butter Cook broccoli and place in dish. Break up chicken into pieces and place on top of broccoli. Combine the soup, mayo, lemon juice and curry powder and pour over chicken. Sprinkle with cheese. Combine the bread crumbs and butter and sprinkle over cheese. Sprinkle with paprika for color. Bake at 350 degs. for 25-30 minutes. This is a good winter meal. My Mom made it frequently for our family, and we all loved it. I may have won Paul's heart with this dish.....I serve it with fresh fruit. Enjoy! Diane Alston

71: 1 rotisserie chicken (can substitute pork) shredded 2 cans hominy (29 ozs) 2 cans enchilada sauce - 1 mild; 1 hot pinch of oregano 15 ozs water salt and pepper Put all in a crock pot and warm up. If you use a whole chicken, I add a can of tomatoes and more water. Serve with sour cream and chips | Aunt Judy Crowley' s Monday Pasole

72: Mom's Meatloaf Surprise 1 can (14 ozs.) Rotel tomato and chiles 2 lbs. ground chuck 2 large eggs 3/4 cup bread crumbs 1/4 cup grated Parmesan cheese 1 garlic clove, minced 1 pkg. frozen chopped spinach, thawed and squeezed dry 2 pkgs. instant mashed potatoes, prepared as directed, set aside Blend tomatoes with their juices and 1/2 cup water until smooth. In large bowl, mix eggs, bread crumbs, Parmesan, 1/2 tsp salt, 1/8 tsp pepper, 1/2 cup tomato mixture. Add ground beef and mix until combined. On large sheet of wax paper, pat meat into 11x9" rectangle, leaving a one-inch border all around. Spread mashed potatoes on meat rectangle, then place spinach over potatoes. Sprinkle with salt. Starting at narrow end, roll meat into a roll. Carefully place rolled meat loaf seam side down in a 13x9" baking dish. Pour remaining tomato mixture over top, and bake 1 hour at 350 degs. Let stand 10 minutes before slicing.

73: Aunt Deb's Meatloaf 1 can Campbell's Cream of Mushroom Soup 2 lbs. ground beef 1 pouch Dry Onion Soup MIx 1 tsp pepper and 1 tsp salt 1/2 c. dry bread crumbs 1 T Worcestershire sauce 1 egg, beaten 1/2 cup chopped onions In large bowl, mix 1/2 cup soup, ground beef, dry soup, onions, bread crumbs and egg. In 12x18" baking pan, shape the meat mixture into a 8x4" loaf. Bake at 350 degs for 1 hr. or until done. *I add grated cheese on top and cook for an additional 10 mins.

74: Aunt Deb's Spaghetti 2 lbs. ground beef one 28-oz. can Hunts tomato sauce one 12-oz, can Hunts tomato paste 1 tomato paste can of water large can of mushrooms 1 cup chopped onions 2-3 pinches of Italian seasoning and garlic salt Brown beef in olive oil with onions. Add tomato sauce, paste and water, plus seasonings. Simmer until thickened, about 30 minutes. Serve over pasta

75: WILD RICE CASSEROLE --from "Super Natural Every Day" | 2 large eggs 1 TB olive oil 1 8oz. cup of cottage cheese 1 cup chopped mushrooms 1/2 cup sour cream 1 yellow onion, finely chopped scant 1/2 tsp fine salt 3 cloves finely chopped garlic 1 tsp Dijon mustard 3 cups COOKED wild and brown 1 1/3 Cup grated Gruyere cheese * 1 tsp chopped fresh tarragon or thyme. Dried herbs work also, but use less. Preheat oven to 350 F with rack in top third of oven. Rub a medium large baking dish (9 x 12-ish) with olive oil or butter. In a large bowl whisk together eggs, cottage cheese, sour cream and salt. Heat (med-high) a large skillet with olive oil and a pinch of salt. Stir in mushrooms. Cook for five minutes until they release water and water evaporates. Add onion and cook until translucent, then add garlic, cooking for 1 minute more. Add the cooked rice to the whisked egg/cottage cheese mixture.. Stir to combine. Turn the mixture into the casserole dish. Sprinkle 3/4 of the Gruyere cheese on top. Bake covered with foil for 30 minutes. Remove the foil and bake another 20-30 minutes. *Top the baked casserole with remaining cheese and chopped herbs. **Make sure you use really good rice, and that it is not overcooked. You can also diced chicken breast, spinach for a complete entree. I usually add more cheese! ENJOY! Lots of love, Kacey

76: Diane Alston's Fajitas Marinade 1/2 cup vegetable oil 1/2 cup lemon or lime juice, or a mix of both 1 T each of seasoned salt, dried oregano, ground cumin, garlic powder 1 tsp each of chili powder, paprika, crushed red pepper flakes 1 1/2 lbs. either skinless, boneless chicken breasts, cut into thin strips or 1 1/2 lbs/ pf beef (I use top sirloin), cut into strips 2 T vegetable oil 1 medium sweet red pepper, julienned 1 medium green pepper, julienned (I also add a yellow or orange pepper if available, for color) 1/2 - 1 medium onion thinly sliced chopped cilantro Flour tortillas if you want to roll them or can serve as is, with rice and beans, adding salsa, guacamole and/or sour cream Combine marinade. Have 2 large resealable plastic bags. Put meat in one bag, vegetables in other bag. Add half of the marinade to each bag. Seal bags, turn to get everything exposed to marinade. Refrigerate for 1-4 hours, turning every so often to distribute marinade. In skillet, saute vegetables in marinade until crisp-tender. Remove and keep warm. In same skillet, cook meat over medium-high heat for 5-6 mins. until chicken is no longer pink, or beef is cooked to your liking. Return pepper mixture to pan and heat through. Spoon filling down center of tortillas if using, or serve on plate with rice and beans on side. Serve with condiments for tacos. *We cook our fajitas on a perforated pan on the BBQ. Paul does pepper mix first, removes them, then does the meat. It is fabulous done this way. If you do it on the grill, be careful of the flames from the oil in hte marinade.

77: CHERYL'S SPAGHETTI 1 large onion diced 1 large green pepper diced 3-4 cloves garlic 8-10 sliced mushrooms 1'2 cup sliced black olives 1 pound Italian sausage 2 cans crushed or diced tomatoes 1 can tomato sauce 1 can tomato paste 1 cup red wine 1 cinnamon stick 1 tsp caraway seeds 1 1/2 TB oregano 1 tsp honey Salt to taste Heat olive oil in a very large, heavy skillet. Add the onions and peppers. Saute until they are slightly brown. Then add the mushrooms and saute for a bit longer. Remove the sausage from its casing and add it to the vegetables. Continue heating until the sausage is cooked. Add the black olives and garlic into the mixture. Turn the heat to hight for a minute to get everything bubbling good, then add the two cans of tomatoes and let it bubble away for a minute, to allow flavors to absorb. Next add the tomato sauce, tomato paste and red wine. Stir it all up and bring it to a slow boil. Add the spices and set to simmer. It is best to all the sauce to simmer for 3-4 hours, adding a little more wine or water as needed to get to the right consistency. If you really like garlic, you can press another clove into the mixture just before served. Serve the sauce over a nice pasta, with a green garden salad and garlic bread for a hearty meal. Parmesan is essential for my taste but not everyone likes. it.

78: Parmesan-Crusted Chicken | 6 T. butter, divided 3 large eggs 3 T Dijon mustard 2 c. panko breadcrumbs 1 1/2 cups grated Parmesan cheese 1 1/2 tsp salt 1 tsp ground black pepper 6 skinless/boneless chicken breast halves, pounded to flatten Preheat oven to 500 degs. Butter large rimmed baking sheet with 2 T. butter. Melt remaining butter in small saucepan and set aside. Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt and pepper in a larger bowl. Dip chicken into egg mixture, then panko mixture, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes. *This is an easy weeknight dish that is a real crowd pleaser. You can improvise with other types of mustard and other spices in the crust too. It's great with most green veggies and we usually enjoy it with a crisp Pinot Grigio or Sauvignon Blanc.

79: CHICKEN FLORENTINE | 6-8 chicken breasts 1/2 tsp lemon juice salt & pepper to taste 1 clove minced garlic 1 10 oz. pkg. chopped spinach, 6-8 swiss cheese slices thawed and squeezed dry 1/2-1 C grated parmesan 1 TB melted butter cheese 3 oz. cream cheese 3 TB melted butter Pound chicken till thin. Season to tasted. Set aside. In bowl, mix 2 TB butter, cream cheese, lemon juice, garlic, & 1/2 cup parmesan. Add spinach. In center of chicken breast, place slice of swiss cheese. Top with spoonful of spinach mixture. Roll chicken breast, place seam down in baking dish. Brush chicken breast with melted butter and top with parmesan. Add a small amount of water and remaining melted butter to dish. Bake 25-30 minutes @400 degrees till brown.

80: SHISH KABOB | 3/4 cup soy sauce 1/4 catsup 2 TB sugar 1/2 sherry wine 1/3 cup chopped onion 1 clove garlic, chopped juice & rind of 1 lemon Marinate the following for at least 1 hour: Beef, onion, mushrooms, green pepper, tomatoes, cooked sausage, and potato. Thread on skewer. Rotate while cooking. Mrs. Bob (Jill Timmons) Miner

81: Phyllis' Chicken and Rice Casserole 1 can Campbell's cream of mushroom soup 1 can Campbell's cream of chicken soup 1 cup instant rice (uncooked) 2 T butter, melted 4 chicken breasts, sprinkled with salt and pepper Parmesan cheese Mix soups. Mix butter, rice and 1/2 of soup mixture and place in casserole dish. Top with chicken breasts and spread remaining soup mixture over chicken. Sprinkle with Parmesan cheese. Bake at 350 degs. for 1 hour.

82: Whole cut-up chicken, skin removed red potatoes, cubed, skin on 1 oz. olive oil One whole lemon, squeezed salt and pepper paprika, for color 1 clove garlic, minced fresh rosemary, minced Place all ingredients (including whole lemon) in large baggie. Marinate 4-6 hours. Place in baking dish and bake at 350 degs. for 30-45 mins. Garnish with extra lemon juice and rosemary before serving. | Crispy Garlic Chicken

83: Andee O'Connor's Adobo Sauce (Use as a marinade for pork tenderloin, salmon or chicken) 9 dried Ancho chiles (Pasilla) 4 small dried chiles or 1 chipolte 12 cloves garlic, unpeeled 3/4 tsp ground cinnamon 1 pinch ground clove or allspice 1/4 tsp black pepper 3 bay leaves, crumbled 1/4 tsp ground cumin 3/4 tsp Mexican oregano (dried) 1/2 tsp thyme (dried) 2 tsps. salt 6 T cider vinegar juice from 3 oranges (or more, if too spicy) Stem and seed chiles - use rubber gloves! Lightly toast chiles by passing over a gas flame or warming in heavy skillet. Watch carefully, as chiles burn fast. Cover chiles in boiling water and soak for 1/2 hr. Roast garlic in heavy, dry skillet, turning occasionally until soft. Peel Mix spices and vinegar together in a blender. Drain the chiles, reserving the liquid. Add chiles and garlic to spice mixture with 3 T water from the chiles and pulse to make a thick paste. Rub paste on your choice of meat, and refrigerate for 4 hrs. or overnight. Thin remaining paste with orange juice to pouring consistency. Simmer for 10 minutes. Grill meat with onions and red/green/yellow peppers. Slice meat diagonally, serve on flour tortillas with onions and peppers and top with small amount of sauce. Great for a dinner party!

84: Aunt Patty's Two-Meat Lasagna | 1 1/2 lbs. ground beef 1 lb. Jimmy Dean Hot Sausage Two 32-oz jars Classico Tomato & Basil Sauce one 15-oz can of diced tomatoes in sauce 12 - 14 lasagna noodles 4-oz grated Parmesan cheese 15-oz carton ricotta cheese 3 lbs. mozzarella cheese 2 tsp oregano Brown ground beef and sausage together in large skillet. In large bowl, mix meat, tomato sauce and tomatoes with oregano and salt and pepper to taste. Cook lasagne noodles according to package directions and lay on dish towel to dry. Cover bottom of baking dish with meat sauce. Build layers, with noodles, meat sauce, Parmesan and mozzarella, repeating until ingredients gone (usually 3 layers in a 12x10.5x3" pan) Covered with tented foil and bake in 350 deg. oven for 45 mins. Uncover and bake at 325 degs. for additional 25 minutes. Allow to cool covered for 15 mins. before serving.

85: Grandma Pat's Easy Beef Burgundy 1 large can Campbell's cream of mushroom soup 1 can Campbell's French Onion soup 1-2 cans mushroom pieces Burgundy wine - one soup can 2 lbs. beef cubes 1 pkg. egg noodles Mix soups, mushrooms and burgundy. Add beef cubes. Bake 3 hrs. at 350 degs. Prepare noodles as directed and serve beef over the noodles.

86: Marianne's Machaca 3 lb. cross-cut rib roast garlic cloves salt, pepper, cumin, chili powder, red pepper 1 can chicken broth 1 jar 505 Southwestern green chili sauce (medium) 1 jar 505 Southwestern green chili sauce (hot) Stab roast with knife all over and insert garlic cloves in slits. Place in crock pot. Sprinkle meat heavily with spices. Add chicken broth. Cover and cook all day on low setting. Remove from pot and shred meat. Place in serving bowl, adding juices from the pot to moisten. Add jar to mixture and mix to desired consistency and taste. Serve with warm tortillas.

87: Gail's Honey Mustard Chicken | 1 1/2 lbs. boneless, skinless chicken breasts, cut into chunks salt and pepper 1 1/2 T extra virgin olive oil 3 T butter 2 carrots, peeled, thinly sliced (any veggies: broccoli, zucchini) 1 large shallot, thinly sliced 2 T flour 1 1/2 - 1 3/4 cups chicken stock 1 T Worcestershire sauce 1/4 cup Dijon mustard 1/3 cup honey 2-3 T. flat leaf parsley, chopped for garnish Season the chicken with salt and pepper. Heat the olive oil. When the oil is hot, add the chicken in a single layer and cook to light golden in color. Remove to a plate. Add the butter to the skillet and melt. Add the carrots, shallot and any other veggies and season with salt and pepper. Cover the pan to soften the vegetables, 2-3 mins., stirring occasionally. Uncover the pan and sprinkle in the flour. Stir i min. or so, then stir in the stock, Worcestershire, mustard and honey. Let thicken to coat the back of a spoon. Add the reserved chicken to heat through. | Lyn's Chalupa | 3-4 lbs. pork loin roast 1 T ground cumin 1 lb. dry pinto beans 1 tsp oregano 2 cloves garlic, chopped 1 small can of whole green chilis 2 T chili powder 1 T salt Put all ingredients in large pot or crock pot and cover with water. Cook covered over med. heat. Add water if necessary. After 6 hrs., break up roast with fork (usually falls apart) and cook with lid off until thick, about 1 hr. If using the crock pot, I cook on high for about 6 hrs. total. I serve this mixture over a bed of tortilla chips or I order taco salad shells made fresh at Bashas on 7th and Missouri. Then I offer toppings of shredded cheese, chopped onion, shredded lettuce, diced tomatoes, diced avocado, hot sauce and black olives. Serves 6-8 and makes great leftovers!

88: Mary Novak's Chicken Tetrazzini 2 lbs. spaghetti, cooked 2 cans cream of celery soup 12 oz sour cream 1 cup sherry 1 lb. mushrooms, sliced 1 cup Romano cheese 2 cups mozzarella 4 cooked chicken breasts, cubed or shredded 1 1/2 sticks butter 3 T garlic Saute mushrooms in butter with the chicken and garlic for about 4 minutes. Add 1 1/2 cans celery soup, sour cream and sherry. Bring to a boil. Place half of the cooked spaghetti in a greased casserole dish. Pout half of cream mixture over spaghetti. Top with 1/2 of both cheese. Cover with remaining spaghetti and cover with remaining sauce. Top with remaining cheese and bake at 350 degs, until bubbly.

89: DeeDee Mittelstaedt's Chicken Enchilada Casserole | Sauce:: 3 T vegetable or olive oil 1 T flour 1/4 cup chili powder 2 1/4 c. chicken broth 8 ozs. tomato paste 1 tsp. dried oregano 1 tsp. cumin 1/2 tsp salt 12-16 corn tortillas 3/4 c. cream cheese 1/4 c. sour cream 1 cooked chicken 2 c. cheddar cheese 2 chopped gr. onions In med. saucepan, heat oil, add flour, stirring with wooden spoon for 1 min. Add chili powder and cook for 30 secs. Add stock, tomato paste and spices - stir. Bring to boil, reduce heat and cook for 15 mins. until sauce thickens. Combine cream cheese and sour cream with mixer, until smooth - fold in 1/2 of cheddar and all of chicken. Set aside. Cut tortilla strips into 1/4s in 9x13" baking dish, layer - 1/3 sauce, 1/2 tortillas 1/2 chicken mixture, 1/3 sauce, ending with last 1/3 sauce. Sprinkle remaining cheese over top - I always add more! Bake at 350 degs. until cheese is bubbly.

90: GRILLED BABY BACK PORK RIBS WITH MUSTARD BOURBON SAUCE Sauce: 1 T oil 2 bunches green onions, chopped 2 cups chopped white onion 8 large garlic cloves, peeled and chopped 2 cups brown sugar 1 cup ketchup 1 cup tomato paste 1 cup whole-grain Dijon mustard 1 cup water 1/2 cup Worchestershire sauce 1/2 cup apple cider vinegar 1/2 cup apple juice 1 large dried ancho chili, stemmed, seeded, diced 1 T ground cumin 1 1/2 cups boubon Heat oil in large pot over medium-low heat. Add green onions, white onions and garlic and saute until tender, about 13 mins. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hr. Season to taste with salt and pepper. Spice Run and Ribs: 1 T ground cumin 1 T chili powder 1 T dry mustard 1 T coarse salt 1 1/2 tsp cayenne pepper 1 1/2 tsp ground cardamom 6 lbs. baby back pork ribs (about 3 racks) Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet, and refrigerate overnight. Set out 1 hour before cooking. (continued on next page)

91: Cut racks in half, wrap in foil and bake 2 1/2 hours at 300 degs. Preheat outdoor grill to high heat. Remove ribs from oven, let stand 10 minutes. Remove from foil and place on grill. Grill ribs for 3-4 mins. on each side. Divide sauce in 1/2 in 2 bowls. Brush sauce from one bowl on the ribs while they are grilling just before you serve them. (adding sauce too early will burn ribs.) Have a 2nd bowl of sauce to add for those that want it. MEXICAN CHICKEN CASSEROLE 1 bag Fritos 4 cups cooked chopped chicken 1 can black beans, rinsed and drained one 4-oz. can green chiles one 4-oz can sliced olives 1 can cream of chicken soup mixed with 1 can Rotel tomatoes with green chiles shredded colby-jack cheese Layer ingredients in casserole dish in order listed above. Bake at 325 degs. for approximately 35 mins., or until heated through and cheese is bubbling.

92: Fresh Tomato and Basil Pasta | 12 ozs. spaghetti 1/4 cup + 1 T olive oil 5 cloves garlic, minced 6 vine-ripe tomatoes, chopped 3/4 c. fresh torn basil leaves 1/2 tsp salt black pepper to taste Grated Parmesan cheese Cook pasta according to package directions. Meanwhile, heat 1/4 cup oil in small skillet. Add garlic, cook over low heat 1 min. until garlic begins to change color. Immediately remove from heat and stir in 1 T oil. Drain pasta and return to pot. Add the garlic oil, tomatoes, basil, salt and pepper. Toss to mix and coat. Pass cheese for topping, when serving

93: Chinese Beef and Pea Pods 1 lb. sirloin steak, 3/4" thick 1 T soy sauce 1/2 tsp ginger 1 clove garlic, minced 1 pkg. frozen Chinese snow peas 1/4 cup oil 1/4 lb. fresh mushrooms, sliced 1 medium onion, sliced 1 can water chestnuts, drained and sliced fresh bean sprouts 1 can chicken broth (13.75 ozs.) 3 T cornstarch 2 T soy sauce 1/2 tsp salt 1/4 tsp sugar chow mein noodles or steamed white rice Cut meat diagonally, in thin slices. (Tip: steak is easier to cut if you put it in the freezer for 30 mins. before slicing) Mix 1 T soy sauce, ginger and garlic and sprinkle on meat - toss to coat. Marinate 1 hour. Drain snow peas. In large skillet, heat 2T oil, brown meat, turning once. Remove meat, keep warm. Add 1 T oil, cook and stir mushrooms, onion, water chestnuts, bean sprouts for 2 mins. Add snow peas and 1 cup of chicken broth. Cover and cook 2 mins. Mix remaining chicken broth, cornstarch, woy sauce, salt and sugar. Pout into skillet. Cook, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Add meat and heat through. Serve over chow mein noodles or steamed rice.

94: Chicken Parmigiana 1/2 cup seasoned bread crumbs 1/4 cup Parmesan cheese 1/2 tsp garlic powder chicken breasts 1 egg, beaten tomato sauce of choice shredded mozzarella cheese Combine dry ingredients in bowl. Dip chicken breasts in egg, then bread crumb mixture, to evenly coat. Place chicken on lightly greased cookie sheet. Bake 10-15 mins. @ 375 degs., then turn chicken over and bake an additional 10-15 mins., or until thoroughly cooked. Spoon spaghetti sauce over chicken and sprinkle mozzarella cheese over top. Return to the oven to melt.

95: Miner's Golden Barbecue Sauce | 4 TB butter 1/4 green pepper 1/2 cup onion 1/2 cup mustard 2 TB brown sugar 1 cup bouillon dash of cayenne pepper 1/2 tsp salt 1/4 tsp pepper Brown green pepper and onions in butter. Blend mustard and brown sugar together and add to onions and peppers. Add remaining ingredients and stir. Cook 10 minutes. Brush over hamburgers on BBQ grill. Good for 8-12 burgers. Robert Miner, Sr.

96: Cathy Mahoney's Jack Daniels Pork Tenderloin | 4-6 pork tenderloin strips Mix together: 1 cup Jack Daniels 1 cup soy sauce 1 cup brown sugar 4 T chopped garlic Put in Ziploc bags in refrigerator. Marinate overnight; flip several times. Sauce for pork: (make one day in advance) 1 cup mayonnaise 1 cup sour cream 6 green onions, chopped 2 1/2 T dry mustard Grill pork on high grill, sear each side. Remove from grill and place in a pan - cover tightly with foil and put in 250 deg. oven (very low) for up to an hour, to finish cooking. Slice diagonally and serve with sauce.

97: CROCKPOT LEMON CHICKEN | Put 1 stick of butter in bottom of crockpot. Layer chicken in pot. Sprinkle 1 pkg. Italian dressing packet over chicken. Drizzle with lemon. Pop the lid on the crockpot and cook on high for 4-5 hours, or low for 6-8 hours | "OMG" CHICKEN Mix 1/2 cup sour cream with 1/4 cup parmesan cheese. Spread over chicken breasts in a baking dish. Sprinkle with Italian bread crumbs on top and bake for 20-30 minutes at 350 degrees. So moist and tasty!

98: Sue's Cheesy Chicken | 3 lbs. boneless, skinless chicken breasts 1 can golden mushroom soup olive oil 2 large jars mushroom caps 1 stick butter grated Muenster cheese 1 cup dry Sherry 3 eggs, beaten Italian-style bread crumbs Dip chicken in egg, coat with bread crumbs. Brown in olive oil til golden. Place in shallow baking dish. Top with condensed golden mushroom soup. Saute mushrooms in butter. Add sherry and simmer 5 minutes. Pour over chicken. Top with grated cheese, cover with foil and bake 45 minutes at 350 degs.

99: Aunt Sue's Lemon Chicken Boneless, skinless chicken breasts Italian-style bread crumbs olive oil 2 cans quartered artichokes 1 stick butter 3 eggs, beaten lemon juice sliced fresh mushrooms 1 jar capers Angel hair pasta Dip chicken strips in egg, then coat with bread crumbs. Brown in olive oil until done. Set aside and lightly drizzle lemon juice over each piece. Add butter to remaining olive oil and lemon juice to taste. Saute mushrooms until tender. Add artichokes and capers. Cook pasta, drain and place on large serving platter. Put chicken strips on top of pasta. Pour the mushroom, artichoke and caper mixture over the chicken and pasta and serve.

100: Salads & Side Dishes

101: Oil and Vinegar Blue Cheese Salad Dressing | 1/2 cup sugar 1/2 cup oil 1/2 cup red wine vinegar 1 T powdered mustard 2" square blue cheese, crumbled salt and pepper 2 cloves garlic, pressed Combine and shake until thoroughly incorporated

102: SPINACH AND FETA SALAD WITH TOASTED WALNUTS | 6 C spinach leaves 1 oranges peeled, sliced 1/4 inch thick (1 1/2 cups) 4 oz. crumbled feta cheese 1/2 C fresh raspberries 1/2 C thinly sliced red onion 1/2 C chopped walnuts 3 TB extra virgin olive oil 1/3 C raspberry vinegar 1 1/2 tsp honey dash salt Heat oven to 350 degrees. Place walnuts in pan and bake 8-10 minutes. Place spinach, oranges, feta cheese, raspberries, onion and walnuts in large bowl; toss lightly. Mix oil, vinegar, honey and salt. Pour over salad and toss. Makes 6 side salad servings.

103: Prue Brito's Kale and Brussels Sprout Salad 1/4 cup fresh lemon juice 2 T Dijon mustard 1 T minced shallot 1 small garlic clove, finely grated 1/4 tsp kosher salt, plus more for seasoning freshly ground black pepper 2 large bunches of Tuscan Kale (about 1.5 lbs. total), center stem discarded and leaves thinly sliced 12 ozs. Brussels sprouts, trimmed, finely grated or shredded with a knife 1/2 cup extra-virgin olive oil, divided 1/3 cup almonds with skins, coarsely chopped 1 cup finely grated Pecorino cheese Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 tsp salt and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl. Measure 1/2 cup oil into a cup. Spoon 1 T oil from cup into a small skillet; heat oil over med. high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 mins. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt. slowly whisk remaining alive oil in cup into lemon juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture and toasted almonds can be prepared 8 hrs. ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper, Garnish with almonds.

104: Cindy Kelley's Chile Relleno Casserole | Four 7-oz cans whole, mild green chiles 1 lb. Monterey Jack cheese 5 eggs 1 1/4 cups milk 1/4 cup flour 1/2 tsp salt dash of black pepper 4 cups grated mild cheddar cheese (1 lb.) Slit chiles lengthwise on one side. Remove seeds and drain. Slice Monterey Jack cheese into 1/4" thick slices and place inside each chile. Place stuffed chiles in an ungreased 3-qt. baking dish. Mic eggs, milk, flour, salt and pepper well and pour over chiles. Sprinkle with grated cheddar. Bake uncovered at 350 degs. for 45 mins. Serves 8

105: Grilled Zucchini with Garlic and Lemon Butter Baste | 8 medium zucchini, trimmed and halved lengthwise 1/2 cup butter 2 T fresh lemon juice 1 tsp lemon pepper seasoning 1 tsp garlic powder 1tsp dried oregano 1/4 cup grated Parmesan cheese Score slice of zucchini halves diagonally about 1/4" deep at 1" intervals. Melt butter with lemon juice, lemon pepper, garlic powder and oregano in a small saucepan. Brush seasoned butter on cut side of zucchini. Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12mins. Arrange zucchini on grill cut side up and sprinkle with Parmesan cheese. Close lid of grill and cook until cheese softens ( about 1 min.)

106: Margaret's Apple Walnut Salad Dressing: 1 tsp Dijon mustard 1/3 c. olive oil 1/4 c. rice wine vinegar 1 clove garlic, minced Place in jar and shake will. Chill. 2 bags spring salad mix 1 red and 1 green apple, chopped Chopped walnuts Dried cranberries Gorgonzola cheese, crumbled

107: "There is no love sincerer than the love of food." ~George Bernard Shaw | Andee | Easy Black Beans | 1 pkg. black beans - rinse and cover with water 1 T olive oil 1 can Herdez salsa 2 cloves garlic, pressed 1/2 tsp cumin 1T chili powder 1 tsp Mexican oregano 2 bay leaves Boil beans in water for 2 minutes, set aside for 15 mins. Drain and recover with fresh water - add bay leaves and olive oil and cook until tender. Add all of the ingredients and simmer for 1 hour or until beans are soft. Serve with tortillas or as a side dish. Add sour cream, shredded cheese, green onion, etc. as garnish.

108: Green Bean Bundles | 1 can whole green beans 2 slices bacon, cut in half wrap 4 equal bundles of beans with 1/2 slice of bacon each - put in baking dish In saucepan, melt 3 T. butter, 1 clove garlic chopped and 1/4 cup brown sugar Pour over bundles and bake at 350 degs. for 20 mins. Serves 4

109: Grandma Pat's Baked Beans 2 med. onions, chopped 1 clove garlic, minced 2 T oil Four 1-lb. cans pork & beans 1/4 cup light molasses 1/2 cup ketchup 1 cup sharp grated cheddar cheese 1/2 cup bread crumbs 1 T melted butter Saute onion and garlic in hot oil until tender, about 5 mins. Remove from heat. Combine beans, molasses and ketchup. Add onion mixture. Place in 2-qt. lightly-greased casserole dish. In small bowl, mix cheese, bread crumbs and butter. Spoon over beans. Bake uncovered for 30 mins. at 350 degs., or until top is browned.

110: GRUYERE SCALLOPED POTATOES | 8-12 large red potatoes sliced 2 cups shredded Gruyere cheese 3/4 cup cream 3/4 cup chicken broth 2 TB Dijon mustard 2 TB butter, melted 1 1/2 TB flour 1/2 tsp marjoram 1/2 tsp dill 1/4 tsp salt Freshly ground pepper to taste Place potatoes in a large pot with enough water to cover. Bring to boil and cook for 5-7 minutes or until tender outside but slightly firm inside. Drain well and set aside. Preheat oven to 375 degrees and butter an 8 or 9 inch glass baking dish. Place half of the potatoes in the dish and sprinkle with half of the cheese. Repeat layers. Whisk together remaining ingredients and pour over potatoes. Bake for 50-60 minutes or until potatoes are tender when pierced with a fork. (Tern loosely with foil if potatoes brown too quickly.) Makes 6 to 8 servings.

111: Gail's Spinach-Stuffed Tomatoes | 4 large tomatoes, hollowed out 1 pkg. Ramen chicken oriental soup 1 cup water 1/2 cup sour cream 1 tsp basil 1 pkg. frozen chopped spinach, thawed and squeezed dry garlic powder salt and pepper Parmesan cheese for topping Prepare Ramen in water, first breaking up noodles. Cook 3 mins. Drain. Mix together noodles, spinach, sour cream, basil, garlic, salt and pepper. Spoon into tomatoes, sprinkle with Parmesan cheese and bake in dish 15-20 mins. in a 350-deg. oven.

112: Delectable Spinach 4 pkg. frozen chopped spinach, thawed & drained 1/2 cup melted butter 16-ozs softened cream cheese 1 can artichokes, drained & chopped 1 can water chestnuts, drained & chopped 1 onion, chopped 1 clove garlic 1/c cup Parmesan cheese Mix all ingredients, place in greased 2-quart casserole dish. Top with more Parmesan cheese. Bake 30-40 minutes at 350 degrees.

113: Easy Green Beans with Almonds 1/2 lb. fresh green beans, trimmed and washed 1 T butter 1/4 cup slivered almonds 1/2 tsp salt Heat 2 quarts water to boiling. Add beans and cook for about 5 minutes. Drain and return to saucepan. Add butter, almonds, salt and pepper and toss until butter is melted and evenly coating the beans.

114: Edie Crowley's Scalloped Corn 3 cans of creamed corn (can substitute 2 cans creamed and 1 can whole corn) 2 eggs 1 cup crushed saltine crackers 1/2 cup butter 1/2 tsp paprika 1/2 tsp pepper Preheat oven to 350 degs. and butter one 8x11" casserole dish. In medium bowl, combine corn, eggs, melted butter, cracker crumbs and seasonings. Pour in prepared pan. You can put a few more crushed crackers on top, if you like. Bake 30-40- minutes

116: Sauces and Soups

117: Flank Steak Marinade Mary Helen Robb - Madison Meadows Cookbook 1/2 cup oil 1/4 cup soy sauce 1 tsp ginger 1 T red wine vinegar 1/4 cup honey 1 clove garlic, minced | Aunt Sue's Teriyaki Chicken Marinade 1/2 cup oil 1/2 cup soy sauce 2 T brown sugar 2 T red wine vinegar 1 clove minced garlic | Orange-Chipotle Glaze for Baby Back Ribs 1 cup orange juice 2 cups cider vinegar 1 can (7oz) chipotle peppers in adobo, pureed in blender 1 cup soy sauce 4 cups sugar Brush on this ribs while cooking on grill | Andee's O'Connor's Pesto 2 cups large basil leaves 1/2 cup olive oil 1/2 cup grated fresh Parmesan 1/4 cup pine nuts 2-3 small cloves garlic 1/2 cup water salt to taste 3 T cream or milk Pasta: fettuccine or penne freshly grated Parmesan freshly ground black pepper Remove stems and place basil in colander - rinse. Place in blender with oil, cheese, pine nuts, garlic and water. Blend until smooth. Salt to taste and stir in cream. Place in bottom of large bowl and cover with cooked pasta - toss. Serve hot with cheese and pepper.

118: Sue McKone's Chili | 1 lb. ground beef, browned and drained 1 whole onion, chopped 2 cans pinto beans 1 can kidney beans 1 can jalapeno beans yellow corn 1-2 T chili powder 1 clove garlic, minced 1 can chunky herb tomato sauce water, if needed Place all ingredients in crock pot and cook on low.

119: CHEESE SOUP Marianne Clinch | 1 crown of steamed broccoli, cut in bite-size pieces 2-3 white potatoes, peeled and cubed 1 cup chopped onion 1 cup chopped celery black and red peppers small amount of salt 48-oz can chicken broth 1 can cream of chicken soup 1 can cream of mushroom soup 1 lb. Velveeta cheese, cubed Combine potatoes, onion, celery, broth, soups and seasoning in a large pot. Bring to a boil, then simmer until potatoes are cooked, 15-20 mins. Add broccoli and Velveeta and simmer until cheese is melted. The perfect soup for a cold day or when you have a cold. Serve with salad and garlic bread. Comfort food.!!

120: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Tortilla Soup 4 cooked chicken breasts, cubed 1 T olive oil 1 large, onion, chopped 1 tsp chili powder 1 1/2 tsp cumin 2 large garlic cloves, minced 1 tsp oregano 1/4 tsp cayenne 6 cups chicken broth one 14-oz can S&W tomatoes with chiles 1 zucchini, chopped 1 cup frozen whole-kernel corn Heat oil in large saucepan over mid-low heat. Add onion and saute until translucent. Add chili powder, cumin, garlic, oregano & cayenne pepper. Stir 1 minute. Mix in stock, tomatoes and their juices. Bring mixture to a boil. Add chicken and reduce to a simmer. About 30 mins. before serving, add zucchini and corn. Continue to simmer until sering. Place crumbled tortilla chips in bottom of bowls. Ladle hot soup into bowls. Sprinkle with cheese, avocado and cilantro.

121: Name | McKone Family Santa Fe Stew | 2 lbs. lean ground beef, cooked and drained 2 cans whole kernel corn, drained 2 cans pinto beans, drained 2 cans kidney beans, drained 2 cans stewed tomatoes 1 can Rotel tomatoes and chiles 2 pkgs. taco seasoning mix (dry) 1 pkg. Ranch dressing mix (dry) garlic salt and pepper to taste 2 cups of water or until chili-like consistency Pour all ingredients into crock pot and cook all day on low Serve with cornbread. Top with grated cheese and chopped onions, if desired. *Great winter dish for football games or when you have a crowd

122: Tortellini Florentine Soup one 9-oz pkg. refrigerated 3-cheese tortellini two 14-oz cans reduced sodium chicken broth one 10-oz container refrigerated light alfredo pasta sauce 2 cups shredded deli-roasted chicken 1/2 cup oil packed dried tomato strips, drained 3 cups lightly packed packaged fresh baby spinach 1 oz Parmesan cheese, shaved or shredded In large Dutch oven, cook tortellini according to directions. Drain and set aside. In the same Dutch oven, combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat and summer, uncovered, for 5 mins. Add cooked tortellini and spinach to chicken mixture. Cook for 1-2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese. Makes 6 servings.

123: White Bean Chili Serves 8-10 1 cup chopped onion 2 cloves minced garlic 2 1/2 tsp cumin 1/2 tsp oregano, crushed 2 T olive oil 1 1/2 cups chicken broth 4 chicken breasts, shredded 1 cup water, if needed 1 tsp pepper one 4-oz can diced green chiles, undrained two 15-oz cans Great Northern beans, one undrained and pureed, one drained and rinsed 1 T lemon juice 9-oz pkg froz. white corn 1/2 cup shredded cheddar Crockpot directions: In large saucepan, cook and stir onion, garlic, cumin and oregano in olive oil until onion is tender. Add to crockpot, along with chicken, broth, pepper, chilis, lemon juice, beans & puree and corn. Cook on low 6 hours. Before serving, stir in cheese and salt and pepper to taste. Adjust the thickness of the soup by adding more broth or taking lid off crockpot for last hour, to thicken.

124: Christos' Lemon Rice Soup 1/4 cup olive oil 3/4 cup onion, chopped 1/2 cup celery, chopped 1/2 cup carrots, chopped 1 1/2 cups uncooked white rice (not instant) 3 cups boiling water 1 1/2 quarts chicken stock 1 cup whipping cream 1/2 cup white wine 3 T fresh lemon juice Heat oil in med. saucepan. saute onion, celery and carrots until tender, but not brown - 5 mins. Add rice and stir constantly for 1 min. Add 3 cups boiling water and salt and pepper to taste. Stir and cover. Bring to a boil, then reduce heat until rice is done - 20 mins. Remove from heat and set aside. In large saucepan, bring chicken stock, cream and wine to a boil. Reduct heat and simmer 10-15 mins., allowing to thicken. Add lemon juice and rice mixture. Stir and cover. Let it sit a few mins. before serving, to allow flavors to develop. Serves 6-8

125: Recipes for a Happy Marriage

127: Lyn Carrell's Grandmother "Momo" Recipe from my grandmother to me, in a cookbook given to me for my wedding day.... Sunshine Cake Fill a measure full of sunshine Some crumbs of comfort too Then mix them with loving thoughts And words both kind and true Let them quickly rise to action To deeds of golden hue And you'll have a cake worth eating When baking time is through You will have a life worth living And a cure for every ache If you and all of your family will feast on sunshine cake!

128: Recipe for the Bliss of Katie and Emory 12 cups of love a hing of hope 8 cups of trust 10 cups of friendship 3 cups of romance a spoonful of thoughtfulness a dollop of faith a barrel of laughter 16 ozs of forgiveness a gallon of loyalty a dash of spontaneity 2 tsp of strength 4 T of team work a pinch of respect 2 1/2 cups of kindness lots of communication In a large bowl take love, romance and loyalty, and mix thoroughly with faith and trust. Blend in kindness, respect, communication and team work while adding friendship and hope. Sprinkle abundantly with laughter. Garnish with forgiveness, strength and thoughtfulness. Bake with sunshine and spontaneity. Serve daily with generous portions, to ensure a lifetime of love, happiness and successful compatibility. Love, Steph

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