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Recipe Book for Brad & Jen's Wedding

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Recipe Book for Brad & Jen's Wedding - Page Text Content

S: A Taste of Love - For Brad and Jen on their Wedding Day - November 13, 2011

FC: A Taste of Love

1: To Brad and Jen, From the families of those dearest to you, we hope you enjoy this collection of recipes that we make for those we love. | "It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it; and then the warmth and richness and fine reality of hunger satisfied; and it is all one." -M.F.K. Fisher, The Art of Eating | These recipes were passed on to you with love and support...and the hope that whatever you make tastes good in the end! | Made for Brad and Jen with Love on their Wedding Day November 13, 2011 by Jen Kuzmich | 1

2: In Memory of Great Grandma (Pearl) Balmer | Noodles 2 eggs 1/4 teaspoon salt 1 1/2+ cups flour Beat the eggs and salt together. Add the flour. Make into dough. Gradually add a little more flour until dough is stiff. Roll out until paper thin. Cut into strips (roll dough into jelly roll to make this step easier). Separate noodles. Lay flat to dry. Great Grandma's noodles were her specialty! | 2

3: Sugar Cookies 1/2 cup oleo 1 egg 1/2 cup shortening 2 1/4 cups of flour 1/2 cup powdered sugar 1/2 teaspoon soda 1/2 cup sugar 1/2 teaspoon cream of tartar vanilla or lemon 1/2 teaspoon salt Roll in balls. Roll balls in sugar. Flatten. Bake at 350 degrees for 10 to 12 minutes. | 3

4: From the Kitchen of Sarah Bray | Cheddar Dill Appetizer Rolls 1 roll of Pillsbury crescent rolls 1 block of cream cheese cheddar cheese dill, fresh or dried Separate one of the crescent rolls from the larger roll, cut off a piece of cream cheese and place on the small end of the triangle. Add cheddar and dill, roll crescent roll as directed on package. Repeat 7 times. You may add more or less of the cheeses to your liking. One block of cream cheese should make one package of crescent rolls. Bake as directed on package. you may want to add a minute or two for a more melted center. | 4

5: Yummy Fruit Dip 1 block of cream cheese 1 container (7 oz) marshmallow fluff 1 teaspoon of almond OR vanilla extract 1 shot of your favorite flavored liqueur Mix all ingredients with a hand mixer and serve with your favorite fruits. | 5

6: From the Kitchen of Lisa Brooks | Breaded Ranch Chicken 3/4 cup crushed corn flakes 3/4 cup grated Parmesan Cheese 1 envelope ranch salad dressing mix 8 boneless skinless chicken breast halves (2 lbs) 1/2 cup butter or margarine, melted In a shallow bowl, combine the cornflakes, Parmesan cheese and ranch powder mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13 in. x 9 in. x 2 in. baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until the juices run clear. Yields 8 servings. | 6

7: Lil' Cheddar Meat Loaves 1 egg 3/4 cup milk 1 cup (4 oz) shredded cheddar cheese 1/2 cup quick-cooking oats 1/2 chopped onion 1 teaspoon salt 1 pound lean ground beef 2/3 cup ketchup 1/2 cup packed brown sugar 1 1/2 teaspoons prepared mustard In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13 in. x 9 in. x 2 in. baking dish. Combine ketchup, brown sugar, and mustard; spoon over loaves. Bake, uncovered, at 350 degrees for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees. Yields 8 servings. | 7

8: In Memory of Great Grandma Davis | Mother's Buns 1955 1 1/2 cups milk, scalded and cooled 1 yeast cake 3 tablespoons sugar 2 tablespoons melted shortening 1 egg, well beaten 1 teaspoon salt To the scalded and cooled milk, add the yeast cake while still warm and dissolve in warm water. Add remaining ingredients and beat thoroughly. Add sufficient flour to make a stiff dough and knead lightly and thoroughly. Set in a warm place to rise, then form into round meal buns. Place 1 inch apart on greased tins. Let rise until light and bake 15 minutes in a hot oven. Can be made into 2 loaves also. Very delicious bread. | 8

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10: From the Kitchen of Marilyn Davis | 10 | Broccoli and Rice Casserole 1 package frozen broccoli (chopped and thawed) 1/2 small onion 1 cup minute rice 1 cup boiling water 1/2 cup Cheese Whiz 1/2 cup cream of chicken soup 1/2 cup milk salt and pepper Put minute rice in boiling water. Sauté the broccoli and onion in 4 teaspoons butter and add to rice mixture. Add Cheese Whiz, cream of chicken soup, milk, salt, and pepper. Mix well. Bake 30 minutes in 350 degree oven. It is better if made the day before and reheated.

11: 11 | Apple Breakfast Lasagna 1 cup sour cream 1/3 cup packed brown sugar 2 packages (9 oz each) frozen French toast (12 slices) 1/2 pound sliced boiled ham 2 cups cheddar cheese, shredded, divided 1 can (20 oz) apple pie filling 1 cup granola with raisins In a small bowl, blend sour cream and brown sugar; chill. Place 6 French toast slices in bottom of greased 9 in. x 13 in. pan. Layer ham, 1 1/2 cups cheese, and remaining 6 slices of French toast. Spread apple pie filling over top; sprinkle with granola. Bake at 350 degrees for 25 minutes. Top with remaining 1/2 cup cheese and bake 5 minutes or until cheese is melted. Serve with chilled sour cream mixture.

12: From the Kitchen of Marilyn Davis | Real Red Devils Food Cake grease 1 3/4 cups sifted SOFTASILK flour 1 1/2 cups sugar 1 1/4 teaspoons soda 1 teaspoon salt 1/3 cup cocoa 1/2 cup shortening 1 cup milk, divided 2 eggs (1/3 to 1/2 cup) 1 teaspoon vanilla Grease and flour two 8 in. or 9 in. layer pans or one 13 in. x 9 in. oblong pan. Sift together the flour, sugar, soda, salt, and cocoa into a bowl. Add the shortening and 2/3 cup milk. Beat for 2 minutes. Add the remaining milk, eggs, and vanilla. Beat for 2 more minutes. Pour into prepared pans. Bake until cake tests done in a 350 degree oven. Bake the 8 in. layers for 35 to 40 minutes, 9 in. layers for 30 to 35 minutes, and the 13 in. x 9 in. oblong pan for 45 to 50 minutes. Cool. Finish with frosting. This is Uncle Johnny's favorite chocolate cake. I usually doubled the recipe. | 12

13: Egg-Sausage Souffle 1 pound pork sausage links, cut into bite-sized pieces 6 eggs 6 slices bread, cubed 1 cup sharp cheddar cheese, shredded 2 cups milk 1 teaspoon salt Fry sausage links. Beat eggs slightly and mix with bread cubes, cheddar cheese, milk, and salt. Pour into a 12 in. x 8 in. x 2 in. greased dish. Cover if refrigerated. Bake uncovered at 350 degrees for 45 minutes (325 degrees for glass dish). Serves 6. Ideal to make the night before serving. | 13

14: From the | Brownies and Frosting 1 cube Parkay margarine 1 cup sugar 4 to 5 large eggs 1 to 1 1/2 cups Hershey Chocolate Syrup 1 1/2 cups flour 1 teaspoon vanilla 1/2 cup nuts (optional) Cream the margarine and sugar together. Add the eggs one at a time, blending well. Add remaining ingredients. Pour onto a greased cookie sheet with sides and bake for 25 to 30 minutes at 350 degrees. A 12 in. x 18 in. pan or less would make thicker brownies. Frosting 6 tablespoons Parkay 1 1/2 cups sugar 6 tablespoons milk 2 1/2 tablespoons white syrup 1/2 cup chocolate chips Put everything in a pot and bring to a boil until it thickens, or about 10 minutes from when the margarine starts to melt. Stir constantly. Add the chocolate chips. Stir together until the chips are all melted. Spread over partially cooled brownies. Enjoy! | 14

15: Flounder Elegant 1/4 cup butter or margarine (optional) 4 flounder fillets (1 pound) 1 medium tomato, peeled and chopped 1/4 cup fresh chopped mushrooms 1 Tablespoon onion flakes 1 Tablespoon green pepper, chopped 1/4 teaspoon garlic salt 1 Tablespoon lemon juice 1/4 cup white wine paprika parsley flakes Place butter in casserole dish and microwave on high to melt. 2. Brush fish with lemon juice. 3. Combine vegetables and garlic salt, sprinkle over fish. 4. Layer and place in an 8 in. x 8 in. baking dish. 5. Mix remaining butter, wine, and lemon juice. Pour over fish. Sprinkle with paprika and parsley. 6. Cover tightly with plastic wrap. 7. Microwave on high for 6 to 9 minutes. Fish will flake easily. Allow to stand 4 to 5 minutes. Serve over a bed of cooked rice. Serves 3 to 4. | Kitchen of Marcia Grummert | 15

16: From the Kitchen of Cyndi Kremer | Pine Bark 1 cup butter 1 cup packed brown sugar 1/2 teaspoon vanilla 1 bag (11 oz) milk chocolate chips saltine crackers Preheat oven to 400 degrees. Line a 15 in. x 10 in. pan with foil, spray with oil or rub with butter. Line the foil with saltine crackers (salt side up). Boil the butter and brown sugar for 3 minutes. Remove from heat and add the vanilla. Pour over the crackers and spread evenly. Bake for 4 to 6 minutes. Remove from the oven and pour the chocolate chips over the syrup and let melt. Spread evenly. Let cool, cut or break into pieces. ENJOY! I make this for our 4th of July picnic at our house - a hit every time! | 16

17: Sweet Corn Cake 1/4 cup butter 1/3 cup masa harina (white flour will work too, but doesn't taste as good) 1/4 cup water 1 1/2 cups frozen whole-kernel corn, thawed 1/4 cup cornmeal (I use yellow) 1/3 cup sugar 2 tablespoons heavy cream 1/4 teaspoon salt 1/2 teaspoon baking powder 1. In a medium bowl, beat butter until it is creamy. Add the masa harina and water and beat until well mixed. 2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture. 3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8 in. x 8 in. baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9 in. x 13 in. baking dish that is filled a third of the way with water. 4. Bake in preheated 350 degree oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for serving. *You can use canned corn but the texture and taste is better using frozen corn. You can also double the recipe, still cooking it in the 8 in. x 8 in. pan and adding 10 minutes to the cooking time. This goes great with a spicy Mexican meal. | 17

18: From the Kitchen of Jen Kuzmich | Sloppy Joe's 1 pound lean ground beef 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/2 teaspoon garlic powder 1 teaspoon prepared yellow mustard 3/4 cup ketchup 3 teaspoons brown sugar (I usually use more, the girls like it sweet!) salt to taste ground black pepper to taste | 18 | In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

19: Enchilada Stuffed Shells 15 jumbo pasta shells 1 pound lean ground turkey 1 can (10 oz) enchilada sauce 1/2 teaspoon dried minced onion 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin 1/2 cup fat-free refried beans 1 cup (4oz) shredded reduced-fat cheddar cheese 1. Cook pasta shells according to package directions. Meanwhile, in a nonstick skillet, cook turkey over medium heat until o longer pink; drain. Stir in enchilada sauce and seasonings; set aside. 2. Drain pasta shells. Place a rounded teaspoonful of refried beans in each pasta shell; fill with turkey mixture. Place in a greased 11 in. x 7 in. x 2 in. baking dish. 3. Cover and bake at 350 degrees for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. *I usually add a dab of salsa to each shell, too. This is a fabulous Mexican recipe that even the girls love! | 19

20: From the Kitchen of Jen Kuzmich | Mini Meat Loaf 1 egg 1/2 cup milk 1/3 cup crushed saltines 3 tablespoons chopped onion 1/4 teaspoon salt dash pepper 1/2 pound lean ground beef 1/4 cup ketchup 2 tablespoons brown sugar 1/4 cup Worcestershire sauce 1. In a large bowl, beat egg. Add the milk, cracker crumbs, onion, salt, and pepper. Crumble beef over mixture and mix well. Shape into two loaves; place in a shallow baking dish coated with cooking spray. 2. Combine the ketchup, brown sugar, and Worcestershire sauce; spoon over meat loaves. Bake at 350 degrees for 40 to 45 minutes or until meat is no longer pink and meat thermometer reads 160 degrees; drain. *In this recipe, I usually use 3 full tablespoons of instant chopped onions in place of fresh onion. And, since the girls like things sweet, I usually add more brown sugar, too. Also, this recipe is really great to make ahead of time and refrigerate, making it a great recipe while having guests over! | 20

21: Toasted Pumpkin Seeds When you are opening a pumpkin, scoop out the seeds, remove the excess pumpkin "guts," wash the seeds under running water, then spread on paper towels to dry. Scatter them over an oiled cookie sheet (sprayed with Pam) and bake in a slow 250 degree oven to dry out completely for at least an hour, shaking them a few times and turning up the heat for about 5 minutes at the end of cooking to brown slightly. Remove, store in an airtight tin, salted or not, as you wish. *It has become a tradition in our home that when we carve our pumpkins for Halloween we toast the seeds. Because we usually carve 6 pumpkins, my counter tops are full of paper towels of drying seeds. The house smells AMAZING and Steve and the girls love them! We add salt to them when they're fresh out of the oven, let them cool, and then put them in Ziploc baggies. They make great take-along treats or wonderful additions to lunch boxes. | 21

22: From the Kitchen of Jen Kuzmich | Stuffed Manicotti 4 manicotti shells 1/2 pound ground beef 1 small onion, finely chopped 1/2 medium green pepper, finely chopped 1 can (15 oz) tomato sauce 1 to 1 1/2 teaspoons dried oregano 1 teaspoon dried thyme 1 cup (4 oz) shredded part-skim mozzarella cheese (I use a lot more cheese than this), divided 1. Cook shells according to package directions Meanwhile, in a large skillet, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, oregano, and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add 1/2 cup cheese; stir until melted. Drain shells. 2. Stuff half of the meat mixture into manicotti shells; arrange in a greased 8 in. square baking dish. Spoon remaining meat mixture over shells. 3. Bake, uncovered, at 325 degrees for 20 minutes. Sprinkle with remaining cheese; bake 5 to 10 minutes longer or until heated through and cheese is melted. *Shortcut Method: Omit the tomato sauce, oregano, and thyme and replace with 1/2 your favorite jar of spaghetti sauce. *TIP: Use a rubber tipped baby spoon to put the mixture into the manicotti shells. The mixture won't stick and it works great! | 22

23: Tiny Gingerbread Town 5 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup butter or margarine 1 cup sugar 1 cup molasses 1. Make patterns by tracing the figures onto cardboard and cutting them out. Mix flour, ginger, baking soda, cinnamon, and salt. In a large mixer bowl beat butter till softened. Add sugar and beat till fluffy. Add molasses and beat well. Gradually beat in flour mixture, working in last part by hand. 2. Divide into thirds. Roll each third 1/4 inch thick, placing waxed paper over dough to prevent sticking to the rolling pin. Cut around patterns. Lift off scraps and reserve. Cut half of the tree pieces and one of the steeple pieces in half from top to bottom. Give roofs and walls designs by scoring with a knife or pressing with tip of a spoon or one side of a tiny hors d'oeuvre cutter. Reroll scraps and continue to cut all pieces. 3. Bake on ungreased cookie sheets* in a 375 degree oven for 9 to 11 minutes or till done. While cookies are still hot on cookie sheet, trim straight edges of trees, steeple, and building pieces to straighten. Remove and cool. 4. Assemble buildings and trees with frosting. Arrange buildings on a large foil- covered piece of cardboard. Decorate with candy. Sift powdered sugar over town for snow. Makes 3 buildings and 8 trees. Frosting: In a large mixer bowl beat shortening and vanilla for 30 seconds. Gradually beat in 3 1/2 cups powdered sugar. Add 3 tablespoons milk. Gradually beat in remaining powdered sugar and enough milk to make frosting of piping consistency. *If making a stained-glass window in church front, cover the cookie sheet with foil before rolling out dough. Cut a hole in the dough and fill hole with crushed clear hard candies. Bake as directed. | Frosting: 1 1/2 cups shortening 1 1/2 teaspoons vanilla 7 cups sifted powdered sugar, divided 7 tablespoons milk, divided | **Mom used to make 1 1/2 times this recipe and always double the frosting recipe to make all of the houses and trees we needed for our towns growing up!** | 23

24: Cheese & Broccoli Chicken Bake 1 package (10 oz) frozen chopped broccoli 1 can (10.75 oz) cheddar cheese soup 1 small jar (5 oz) Old English cheese spread 2 cans Hormel breast of chicken chunks 1 cup cooked rice 1/2 cup sour cream (or a little more to taste) 1 small can sliced water chestnuts 1 small can sliced fresh mushroom (optional) 1/2 cup margarine 2 cups shredded cheddar cheese 1 cup plain bread crumbs onion, garlic, pepper to taste NO salt 1. Cook broccoli and drain well. 2. Stir together soup, Old English, sour cream, then add rice and chicken, then chestnuts and mushrooms. 3. Season to taste. 4. Grease 1 1/2 quart glass baking dish (approx. 9 in. x 11 in.). Add chicken mixture. 5. Top with shredded cheddar. 6. Melt margarine then mix in bread crumbs. 7. Finally, add bread crumb topping. 8. Bake at 350 degrees for 30 to 35 minutes. Let rest for 8 to 10 minutes. | From the Kitchen of Lin Kuzmich | I use my own cut up chicken breast. Use two average skinned breast halves and bake or sauté them. You can also use 1 1/2 cups fresh broccoli in place of the frozen. Steam it and chop it up! | 24

25: Tortellini Salad with Shrimp 8 10 oz cheese filled spinach tortellini 1 teaspoon olive oil 2 cloves garlic 1 1/2 teaspoons basil 1 pound large or medium shrimp 1/2 of a whole, unpeeled fresh lemon 7 oz drained and quartered artichoke hearts 2 small sliced zucchinis, cucumbers, or celery 2 small tomatoes cut into small wedges 1 tub chopped scallions 3 1/2 oz sliced black olives, drained grated Parmesan cheese Italian Herb dressing (see below) 1. Cook the tortellini in water with the olive oil, 1 clove of garlic, and 1/2 teaspoon basil. 2. Boil the shrimp in water for 4 to 6 minutes with 1 clove of garlic, 1 teaspoon basil, and the lemon. 3. Mix all of the above ingredients together. Sprinkle with Parmesan cheese. Serve warm or cold. Italian Herb Dressing 3/4 cup olive oil 1/4 cup red wine vinegar 1 clove garlic, minced 1/4 teaspoon dried tarragon leaves salt and black pepper to taste Mix together well. Makes about 1 cup | 25

26: From the Kitchen of Stephanie Lavicky | Blueberry on a Cloud Crust: 1 1/2 cups graham cracker crumbs 3 tablespoons sugar 1/3 cup butter or margarine, melted Topping: 1 pound marshmallows 1 cup milk 1 teaspoon vanilla 1 can blueberry pie filling 1/2 cup graham cracker crumbs Preheat oven to 375 degrees. Combine crust ingredients. Mix well. Turn into a 9 in. x 13 in. baking pan. Press to bottom and bake for 8 minutes. Set aside to cool. | 26 | Melt marshmallows with milk. Let cool until very thick. Fold in whipped cream and vanilla until well combined. Spread half of the mixture over crust. Then spread with pie filling. Top with rest of mixture. Sprinkle with graham cracker crumbs. Chill for 2 hours. This was Zac's favorite when he was younger.

27: Kolaches 1 cup milk, scalded 3 tablespoons potato flakes (put into the scalded milk) 1/2 cup sugar 1/2 cup Kanola oil 1 teaspoon salt 3 teaspoons yeast (with 1/4 cup lukewarm water and a little sugar) 2 eggs, beaten 4 to 5 cups flour (closer to 5) pie filling Mix fluids and 1/2 of the flour and beat for 2 minutes. Leave for 10 minutes. Add the rest of the flour. Let rise. Can refrigerate overnight. Separate into balls and let rise. Brush with Kanola oil. Make center into saucer and let rise. Brush with Kanola oil. Add filling. Bake at 375 degrees for 10 to 12 minutes. Makes 4 dozen. To make horn rolls, stop at the step where you make the center into a saucer. This is Marcella's recipe she used to make Kolaches and horn rolls. She told me this from memory! | 27

28: Classic Fried Rice 1 tablespoon vegetable oil 2 cups minute white rice, uncooked 2 eggs, lightly beaten 1 cup chicken broth or liquid 1 cup frozen stir fry vegetables, thawed 3 tablespoons soy sauce Heat oil in a large skillet over medium heat. Add minute rice and brown slightly, about 3 minutes. Add eggs and scramble until cooked thoroughly. Add broth or liquid,vegetables, and soy sauce to skillet. Bring to a boil. Remove from heat and let stand for 5 minutes. Makes 4 servings. | From the Kitchen of Grandma (Bess) Lewis | 28

29: Peach Crumble 1 stick butter, melted 1 cup brown sugar, lightly packed 1 cup flour 1 cup oats Mix the above ingredients together with a fork. Set aside. Slice a layer of ripe peaches into a greased 13 in. x 9 in. pan (peel or slip skins). Sprinkle the crumb topping over the peaches. Bake at 350 degrees for 30 minutes. Serve as a warm/hot dessert or let cool before serving. Best served with ice cream. | 29

30: Santa Fe Enchilada Bake 1 pound boneless chicken breasts cut into bite sized pieces 1 large onion, chopped 1 green pepper, chopped 2 cups salsa 1 package (10 oz) frozen corn, thawed and drained 12 corn tortillas (6 inch) 1 cup sour cream 1 1/2 cups Kraft Mexican style four cheese Heat oven to 400 degrees. Cook and stir chicken, onion, and pepper in large nonstick skillet sprayed with cooking spray on medium heat for 10 minutes or until chicken is cooked through. Stir in salsa and corn. Arrange 6 tortillas on bottom of 13 in. x 9 in. baking pan. Cover with layers of 1/2 each chicken mixture, sour cream, and cheese. Repeat layers, cover with foil. Bake for 40 minutes or until heated through, removing foil after 30 minutes. Let stand for 5 minutes. Serves 8 Garnish with lettuce and chopped tomatoes. Make ahead casseroles are great to have on hand when unexpected company drops by. | 30

31: Lewis Salsa 1/2 bushel fresh tomatoes (about 24 pounds) OR 2 gallons canned tomatoes 4 to 6 medium onions, chopped (or to taste) 30 hot peppers, or to taste 1/4 cup salt 2 cups cider vinegar 1/2 can cumin 1 tablespoon chili powder garlic salt to taste Grind the tomatoes, onions, and hot peppers together. Add the remaining ingredients. Cook (simmer) until desired thickness. Seal in clean jars or it also freezes nicely. | From the Kitchen of Grandma (Bess) Lewis | 31

32: From the Kitchen of Fran Lewis | Chicken Enchiladas 1 can cream of chicken soup (10.5 oz) 1 can cream of mushroom soup (10.5 oz) 4 to 5 chicken breasts, cooked and diced 1 container (12 oz) sour cream 2 packages shredded cheese 2 cans (24 oz each) diced green chilies 1 large can black olives, sliced 2 packages flour tortillas 1 large onion, chopped | 32 | To the cooked chicken, add soups, sour cream, 1 package of cheese, olives, onions, and green chilies. Stir. Soften the tortillas in microwave about 30 seconds. Spoon a bit of filling into the middle of tortillas. Roll up and place on a sprayed cookie sheet. Spoon some of the chicken mixture on top of tortillas and sprinkle with cheese. Bake for 10 minutes at 350 degrees or until they bubble up. Can be stored in the freezer and frozen for later. Makes about 12.

33: Six Layer Cookie 1 stick oleo 1 teaspoon vanilla 1 cup graham crackers 1 cup coconut 1 package (6 oz) chocolate chips 1 package (6 oz) butterscotch chips 1 can Eagle brand canned milk 1 cup nuts Melt the oleo in a 9 in. x 12 in. pan. Stir in the vanilla. Sprinkle the graham crackers over this. Pour in the coconut, chocolate chips, and butterscotch chips. Put each thing in a layer in the pan. Then pour the canned milk over it all. On top, put the nuts. Bake at 350 degrees for 30 minutes. Very rich, but very good. | 33

34: From the Kitchen of Fran Lewis | Fran's Frosting 1 pound sifted powdered sugar 1/2 cup shortening (I use Crisco) 1/4 cup liquid (milk or water) If you use water, use a little vanilla. Beat for 5 minutes or until fluffy. | 34

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36: From the Kitchen | Russian Tea 1 cup Tang (9 oz jar) 2 cups sugar 1 cup instant tea 2 packages W Shipler's Lemonade Mix (or 3/4 cup) 1 teaspoon cinnamon 1/2 teaspoon ground cloves Mix this and keep in container. Stir in a heaping tablespoon of this per cup of boiling water. | 36

37: Play Dough 2 cups flour 1 tablespoon alum 1 cup salt 2 cups boiling water 2 tablespoons baby oil Mix flour, alum, salt, and boiling water in Tupperware large mixing bowl. Add baby oil. Knead. Food coloring may be added. Place in air tight plastic container. | 37 | of Margie Lewis

38: From the Kitchen of Margie Lewis | Banana Bread 3 bananas 1 cup sugar 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 teaspoon soda 1/2 cup salad oil 1/2 cup nutmeats Mash bananas and add sugar. Let stand 15 minutes. Sift flour before measuring; add baking powder and salt. Beat egg, dissolve soda in a little water (about 1 tablespoon). Add shortening to banana and sugar mixture and beat thoroughly. Add dry ingredients, soda, beaten eggs, and nutmeats. Stir only until mixed. Bake in a greased loaf pan. Bake at 350 degrees for 50 to 60 minutes. | 38

39: Day Ahead Brisket 4 to 5 pound beef brisket 1 medium onion (sliced and separated into rings) 1/2 cup water 1 package dry onion soup 2 medium stalks celery, chopped a bottle chili sauce 1 can beer Brown brisket if desired. Place in shallow baking dish. Sprinkle dry soup over meat. Arrange celery and onions on top. Combine chili sauce and water. Pour around meat. Bake covered in oven at 350 degrees for 45 minutes per pound. About 45 minutes before meat is done, add beer (beer acts as a tenderizer) and continue baking until done. Refrigerate meat overnight. Remove grease that rises to the top. Slice meat thinly across grain. When ready to serve, heat meat in cooking liquid to serving temperature. Serves 8 to 10 | 39

40: Flourless Chocolate Cake with Strawberries and Cream cooking spray 1 tablespoon cocoa powder 1/2 cup butter, softened 1 cup, plus 2 tablespoons, sugar, divided 1 cup ground almonds 8 oz semisweet chocolate, melted 4 eggs, separated 1 cup whipping cream 1 teaspoon vanilla extract 2 cups strawberries 1. Preheat oven to 350 degrees. Coat a 9 inch springform pan with cooking spray or butter and cocoa; shake off the excess cocoa. 2. Beat butter until smooth. Add 1 cup sugar and beat until creamy. Add ground nuts, chocolate and yolks; beat thoroughly. 3. Beat egg whites until soft peaks form. Stir one-third of egg whites into chocolate mixture; gently fold in remaining egg whites. 4. Scrape batter into prepared pan. Bake 35 to 45 minutes, until a toothpick inserted in center comes out nearly clean. Let cool in the pan 30 minutes, then release sides and slide onto a serving plate. 5. Combine cream, vanilla and 2 tablespoons sugar; beat until soft peaks form. Top cake with cream and strawberries. Serves 12. | 40

41: From the Kitchen of Margie Lewis | Blueberry Salad 2 packages (3 oz each) black raspberry Jello 1 can blueberries (about 13 to 15 oz) 1 can crushed pineapple 1 or 2 envelopes Dream Whip Dissolve Jello in 2 cups boiling water. Drain juice from berries and pineapple into 2 cup measuring cup. Add enough water to make 2 cups liquid. Stir into Jello. Take out 3/4 cup and let it gel separately. Stir fruit into remaining Jello. Chill until firm. Mix Dream Whip according to package directions. Add the 3/4 cup of Jello and mix well. Spread on top of Jello salad. It calls for 1 package of Dream Whip, but I use 2 because I like it thick. Either way works fine. | 41

42: From the Kitchen of Roger Lewis | Hot Fudge Sundae Pie *Chocolate Crust 1 1/4 cups fine chocolate wafer crumbs (chocolate-chocolate chip cookies) (use blender to crumb) 1/4 cup fine nuts (blanch almonds, 1/2 cup whole almonds, drop in boiling water for a count of 10, run cold water over to cool and remove skins, brown in 350 degree oven) 3 tablespoons sugar (cut in half) 6 tablespoons melted butter, unsalted Mix crumbs, nuts, sugar and butter with a fork to form paste. Lightly butter a 9 inch pie pan and press mixture into pan, bottom and sides. *Hot Fudge 1 cup sugar (cut to 3/4) 3/4 cup unsweetened cocoa powder 1 cup whipping cream 1/4 cup butter, unsalted 1 teaspoon instant coffee powder Combine sugar, cocoa powder, coffee, and 1/2 cup of whipping cream. Mix well. Add remaining whipping cream (1/2 cup) and mix. Cook mixture over medium heat, stirring constantly until sugar dissolves. Add butter and cook until thickens (5 to 8 minutes). Cool slowly. | 42

43: *Filling 1 quart rich vanilla ice cream (soften) 1 quart Jamoca Almond Fudge ice cream (frozen) 1. Spread 1/2 of soft ice cream into crust and freeze until solid. 2. Pour 1/2 of hot fudge over frozen ice cream. 3. Spread other 1/2 of soft ice cream into crust and freeze until firm. 4. Scoop 2nd ice cream into balls and arrange over frozen pie. 5. Sprinkle remaining hot fudge over top of pie and freeze. 6. Decorate with cherries, nuts, and a can of whipped cream. | 43

44: From the Kitchen of Jill & Adam Luere | Banana Bread 1/2 cup butter 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla extract 1/8 teaspoon nutmeg 1 cup sugar 3 mashed bananas 2 cups flour 1/2 teaspoon salt 1/4 cup chopped nuts (optional) Heat oven to 350 degrees. Cream together butter and sugar; add beaten eggs, bananas, baking soda, salt, vanilla extract, and nutmeg. Then add the flour. Stir in the nuts. Pour mixture into bread pans. Sprinkle cinnamon and sugar on top. Bake for 45 minutes to 1 hour. | 44

45: Sour Cream Enchiladas 4 cans cream of chicken soup 1 container (16 oz) sour cream 1 or 2 cans chopped green chilies 1 package white corn tortillas 2 or 3 chicken breasts 1/2 onion cheddar cheese In a large bowl, mix the cans of chicken soup, sour cream, and green chili together. Set aside. Quick fry the tortillas - heat oil on high. Fry each tortilla for 15 seconds on each side, one at a time. Place on paper towels to absorb the oil. Bake and shred the chicken breasts. Dice the onion. In a cake pan, pour some of the mixture to cover the bottom 1/2 inch. Fill each tortilla with chicken, onion, and cheddar cheese. Roll up and layer tortillas in pan. Pour the rest of the mixture on top. Cover and cook at 375 degrees for 30 minutes. Enjoy! | 45

46: From the Kitchen | Orange Salad 1 package vanilla pudding 1 package vanilla tapioca pudding 1 package orange Jello 3 cups water 1 container (8 oz) Cool Whip 1 can mandarin oranges, drained Mix puddings, Jello, and water in a saucepan. Bring mixture to a boil. Remove from heat and cool slightly. Stir in Cool Whip. stir in drained mandarin oranges. Chill until set. *I also substituted strawberry Jello for the orange Jello and 2 cups of fresh cut strawberries for the mandarin oranges. Make sure to cut the strawberries into pieces. This will make a strawberry salad. This orange salad was a staple at every family gathering. I finally altered it to be strawberry flavored to give us a little variety! | 46

47: Bean Dip 1 can refried beans 1 can jalapeño pepper relish 1/2 pound cooked hamburger 1/2 onion 1/4 block Velveeta cheese Place all ingredients in microwave bowl. Stir frequently until cheese is completely melted. If you'd like a spicier dip, add hot diced chilies or taco sauce to get desired taste. | 47 | of Deb Mayhew

48: From the Kitchen of Deb Mayhew | Pizza Dough 2 cups sifted flour 3 teaspoons baking powder 1 teaspoon salt 1/4 cup shortening 2/3 to 3/4 cup milk Sift flour, baking powder, and salt. Cut in shortening. Add 2/3 cup of milk. Knead 8 to 10 times. Spread on greased pizza pan. Place pizza sauce and toppings on as desired. Bake at 450 degrees for 12 to 15 minutes. | 48

49: Good Cheesecake 1 package graham crackers 1/2 cup sugar 1/2 cup margarine 1 package (3 oz) lemon gelatin 1 cup hot water 1 package (8 oz) cream cheese) 3/4 cup sugar 1/2 teaspoon vanilla 1 can (10 oz) evaporated milk, chilled Crush crackers and combine with 1/2 cup sugar and margarine to make crust. Pat 3/4 crumb mixture into 9 in. x 13. in pan. Scald gelatin and hot water. Cool till partially set. Beat cream cheese, sugar, and vanilla thoroughly. Whip evaporated milk; add partially set gelatin and whip again. Beat in cream cheese mixture until fluffy. Pour over crumbs in pan. Sprinkle with remaining crumbs. Refrigerate at least 4 hours. | 49

50: From the Kitchen of Deb Mayhew | 50 | Chocolate Cheesecake 2 sticks margarine, room temperature 2 cups flour 2 large tubs cool whip 1 package (8 oz) cream cheese 1 cup powdered sugar 2 packages instant pudding 3 cups milk chopped nuts. Mix the margarine and flour in a 9 in. x 13 in. pan. Bake for 20 minutes at 350 degrees and let cool. Beat 1 large tub of cool whip, cream cheese, and powdered sugar and spread over the crust. Mix the pudding and milk and spread over the cool whip layer. Put the last tub of Cool Whip and chopped nuts on top. Keep refrigerated.

51: 51 | Mexican Chicken Chowder 2 1/2 cups chopped cooked chicken 1 can (11 oz) whole kernel corn with sweet peppers, drained 1 can (10 3/4 oz) condensed cream of potato soup 1 can (4 oz) diced green chili peppers 2 tablespoons snipped fresh cilantro 1 envelope (1 1/4 oz) taco seasoning mix 3 cups chicken broth 1 carton (8 oz) dairy sour cream 1/2 of an 8 oz package cheese spread with jalapeño peppers, cubed (I use Velveeta Mexican cheese) 1. In a 3/12 or 4 quart crockery cooker, combine chicken, corn, soup, undrained chili peppers, cilantro, and taco seasoning mix. Stir in chicken broth. 2. Cover; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. 3. Stir about 1 cup of the hot soup into sour cream. Stir sour cream mixture in crockery cooker; cover and let stand 5 minutes. Stir combined. Makes 6 servings.

52: Italian Veggie Casserole 1 package (16 oz) shell macaroni, cooked 1 large green pepper, sliced thin 1 medium onion, sliced thin 1 clove garlic, minced 1 1/2 pounds hamburger and sausage, mixed and browned (drain and reserve 3 tablespoons of grease) 1 can (28 oz) diced tomatoes and juice 18 oz mozzarella cheese Cook the green pepper, onion, and garlic in reserved grease until tender. Add the macaroni, hamburger, tomatoes and 1/2 of the cheese and place in a large roaster. Sprinkle remaining cheese on top. Bake for 1 hour at 325 degrees. I have revised the original recipe to suit myself. If it is a large clove of garlic, I use about 1/2, if smaller I use about 3/4. I also use a 1 pound package both of the hamburger and mild Italian sausage. I use 1 regular sized and 1 28 oz can of diced tomatoes. I drain some of the juice off the large can of tomatoes. Last but not least, I use lots of cheese - 8 cups of mozzarella cheese. I mix half in with the other ingredients. Bake at 325 degrees for about 45 minutes. I then sprinkle the rest of the cheese on top and put it back in the oven for about another 15 minutes until melted. Somewhere along the way this recipe got named GUNK. I can't explain that one!! | 52

53: Babe Ruth Bars 1 cup white sugar 1 cup brown sugar, packed 1 1/2 cup white syrup 1 cup peanut butter (plain or chunky) 7 cups corn flakes 1 cup salted peanuts Bring the white sugar, brown sugar, and syrup to a boil, stirring constantly. Remove from the stove and add the peanut butter. Stir until well blended. Pour mixture over the corn flakes and salted peanuts. Spread in a buttered jelly roll pan. Very sticky, so butter the spatula to pack in the pan. This is known as BREAK FOOD in the Mayhew Family. Almost every Sunday afternoon, a few boys came to our house to play football or Frisbee. I would make them a pan full of this and when they got hungry, they came to the house for a drink and, as they called it, break food. They demolished a panfull. I didn't spoil them!! | From the Kitchen of Grandma (Jean) Mayhew | 53

54: From the Kitchen of Kim Mayhew | Roll-Ups 4 oz. cream cheese 1 cup shredded cheese (you can use any kind, but I usually get the finely shredded stuff) 1 can (4 oz) diced green chilies 1/2 cup green pepper, diced 1/2 cup red pepper, diced 4 to 6 green onions, thinly sliced flour tortillas Optional Additions: olives jalapeños yellow or orange peppers Mix all the stuff together and spread it on the tortillas. Roll them up, refrigerate them for a bit, then slice. | 54

55: 55 | Microwave Dinner Go to freezer Choose favorite frozen microwaveable meal Read directions Put in microwave and follow box directions (be sure to vent properly to avoid explosions and sticky messes) Remove from microwave Enjoy!

56: From the Kitchen of Pam Mayhew | Easy Beef Stroganoff 2 pounds stew meat 2 cans cream of mushroom or cream of chicken soup 1 package dry onion soup 1 cup dry white wine garlic salt and pepper Mix in a casserole dish; cover. Bake in a 350 degree oven for 3 hours. Add sour cream to taste before serving. Serve over cooked egg noodles. | 56

57: Bundt Cake 1 cake mix, any flavor (chocolate) 1 package of instant pudding (chocolate) 4 eggs 1 cup water 1/3 cup oil Mix well. Grease and flour bundt pan. Bake in a 350 degree oven for 50 to 60 minutes until toothpick comes out clean. | 57

58: From the Kitchen of Peggy McCauley | Finger Jello 4 packages of Knox unflavored gelatin 3 boxes of Jello 4 cups of boiling water Boil the water and dissolve the gelatin and Jello in 2 jelly roll pans. Refrigerate until jelled then cut into squares or use cookie cutters for a special occasion. This has always been one of Jen's favorites! | 58

59: Pineapple Upside Down Cake 2 cans crushed pineapple 1 pound brown sugar 2 3/4 cups flour 1 7/8 cups sugar 2 1/2 teaspoons baking powder dash of salt 2 eggs 1/2 cup plus 2 tablespoons of oil 1 1/4 cup milk vanilla Drain the pineapple. Spread brown sugar in the bottom of a large pie plate, spread the crushed pineapple on top. Mix the flour, sugar, baking powder, salt, eggs, oil, milk, and vanilla in a large bowl. Mix slow to medium until well blended 3 to 4 minutes. Pour on top of pineapple. Bake at 350 degrees for 35 to 40 minutes. This is a McCauley family favorite! | 59

60: Turner's Salad 1 package lime Jello (small) 1 package cream cheese (small) 1 pint boiling water (2 cups) 1 small can crushed pineapple (juice and all) 1/2 pint whipping cream 1 package small marshmallows To the Jello, cheese, and marshmallows add the water and dissolve. When cool, add the pineapple and place in the refrigerator. When it starts to congeal, fold in whipped cream. We had this at the family gatherings. It came from Lloyd's mom, Dorothy. | 60

61: From the Kitchen of Linda Mobley | Apple Crisp 12 sliced apples, pared (8 to 10 apples work better) 1/2 cup brown sugar (I used 2 tablespoons in addition to the 1/2 cup) 2 teaspoons cinnamon 1 box yellow cake mix 1 to 2 cubes of margarine in a 9 in. x 13 in. pan, mix brown sugar and cinnamon with sliced apples. Spread out evenly in pan. Sprinkle cake mix over top of apples until fully covered. Slice margarine into thin squares and place on top of cake mix until completely covered with the squares of margarine. Bake, uncovered, at 375 degrees for 45 minutes or until crispy brown. (I cooked mine at 350 degrees for 45 minutes, then 15 minutes longer at 325 degrees) This is our son, Lloyd III's favorite dessert! Delicious! It came from a relative, Norma. | 61

62: From the Kitchen of Grandma (Shirley) Moore | Watergate Salad 1 can (20 oz) crushed pineapple 1 container non-dairy whipped topping 1 box (3.5 oz) instant pudding (pistachio nut) 1 cup miniature marshmallows 1 1/2 cups finely chopped pecans or walnuts garnish top with a few chopped nuts Drain pineapple and reserve syrup juice. Place pudding mix in large bowl. Add about 4 tablespoons pineapple juice or enough to make a soft paste (pudding mix turns bright green). Mix well. Add drained pineapple, whipped topping, marshmallows, and chopped nuts. Mix well until mixture is fluffy and increased in volume. Refrigerate until thoroughly chilled. Serve as a salad or dessert. | 62

63: Seven Layer Vegetable Salad 1 head lettuce, chopped 1/2 cup green onion, chopped 1/2 cup green pepper, chopped 1/2 cup celery, chopped 1 package frozen peas, uncooked 1 can water chestnuts, drained 1 small cauliflower, broken into small pieces 2 cups mayonnaise OR 1 cup sour cream and 1 cup mayonnaise 2 tablespoons sugar 1/2 cup cheddar cheese, grated or Parmesan cheese crumbled bacon bits, optional In a 9 in. x 13 in. casserole dish, layer lettuce, onion, green pepper, celery, peas, and water chestnuts. Mix the mayonnaise and sugar together and spread over top of salad completely to the edges. Sprinkle cheese (cover 1/4 inch thick) and bacon on top. Seal airtight and store in refrigerator overnight. | 63

64: From the Kitchen of Grandma (Shirley) Moore | Quick Tuna Noodle Casserole 2 cups dry egg noodles 1 can (4 oz) mushrooms 8 oz cheddar cheese, shredded crushed chips (potato, etc) 1 can (10 oz) cream of mushroom soup 1 can (12 oz) tuna, drained butter or sour cream, optional Spray 8 in. x 8 in. casserole lightly with Pam spray. Cook noodles for 8 to 10 minutes. While noodles cook, mix all ingredients together in a large mixing bowl (except chips). Drain noodles and add to bowl. Mix again. Pour in casserole dish. Top with crushed chips. Bake uncovered at 350 degrees for 30 to 40 minutes. Change oven setting to "broil". Brown top of casserole slightly. Serve immediately. Very rich and satisfying. Yield: 4 to 5 servings. NOTE: Individuals can top with butter or sour cream. | 64

65: Chicken Casserole 2 packages chicken breast 1 cup sour cream 1 can cream of chicken soup 1/3 cup broth salt and pepper 1 1/2 roll of HiHo crackers, crushed 1 stick margarine Boil and cut up chicken breast, reserve broth. Mix chicken, sour cream, soup, and broth. Add salt and pepper. Mix cracker crumbs and margarine. Put crumbs on bottom of pan; reserve enough for top. Put chicken mixture on crumbs. Sprinkle reserved crumbs on top. Bake till bubbly. | 65

66: In Memory of Aunt Nade | 66

67: Sour Cream Potatoes 8 to 10 boiled potatoes, drained and mashed 1 package (8 oz) cream cheese 1 cup sour cream parsley flakes and garlic salt to taste salt and pepper milk, if heavy Combine and whip. Place in baking dish. Dot with butter. Bake at 350 degrees for 45 minutes. | 67

68: Brisket 1 beef brisket, 10 to 15 pounds 3 large onions 3 green bell peppers 1 stick butter Tony Chachere's creole seasoning Trim almost all fat from brisket, and slit brisket in half, opening up like a book. Chop onions and peppers. Season all sides of brisket with Tony's until coated well. Lay foil on counter, put a layer of onions and peppers. Lay brisket on top. Open brisket and put onions and peppers on inside and season with Tony's. Cut up butter and also place inside. Close brisket and put remaining onions and peppers on outside and season again with Tony's. Wrap in heavy foil several times (4 to 5 times) as you don't want the juices to leak out. Place in roaster or oven on cookie sheet and cook at 225 degrees for 10 to 12 hours. Open and meat should fall apart and shred with fork. | 68

69: From the Kitchen of Jeff Schmid | Wild Rice 1 large package mixed wild rice 8 to 10 chicken bouillon cubes 10 to 12 cups water 3 to 4 tablespoons minced garlic 1 stick butter Put everything in a dutch oven and simmer for 2 hours. Keep adding water so rice does not get dry. | 69

70: In Memory of Grandma (Maxine) Schmid | Cream Puffs Made with Coffee 1 cup coffee 1/4 cup butter 1 cup flour dash of salt 4 eggs Bring the coffee and butter to a boil and add the flour and salt all at once. Stir quickly until it pulls away from the pan. Remove from heat and add the eggs one at a time and whip. Drop on a greased cookie sheet and bake for 20 minutes at 450 degrees and 20 minutes at 350 degrees. Filling for Cream Puffs 1 cup whipping cream (whip until fluffy) 1/4 cup cold coffee 1 package gelatin 6 tablespoons sugar 1 tablespoon vanilla Dissolve the gelatin and add to warm water. Add the sugar and vanilla. Add all of this to the whipped cream. Cut cream puffs in half and fill with filling. | 70

71: These recipes were a specialty of Grandma Schmid. Every Christmas she made cream puffs and rosettes. | Rosettes 2 eggs, slightly beaten 2 teaspoons sugar 1 cup milk 1 cup sifted flour 1/4 teaspoon salt 1/4 teaspoon nutmeg Mix ingredients in order given; stir until batter is smooth. Heat 1 1/2 pounds fat or oil to 365 degrees in deep pan. Preheat mold by dipping into hot fat, drain. Dip mold into batter not quite to the top of mold; dip into fat and fry 45 seconds or until slightly browned. Drain shells on paper towels. Dip in confectioners sugar. Makes about 5 dozen. Freezer storage 1 month. | 71

72: From the Kitchen of Sue Schmid | Fresh Apple Cookies 1/2 cup shortening 1 1/2 cups brown sugar 1 teaspoon cinnamon 1 teaspoon cloves 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 egg 2 cups flour 1 teaspoon baking soda 1/4 cup apple juice or milk 1 cup finely chopped apples (chop apples right before mixing into dough) Combine shortening, brown sugar, spices, and egg. Beat well, then add flour and baking soda alternately with apple juice/milk. Stir in apples. Drop batter by heaping tablespoons onto a lightly greased or parchment paper lined cookie sheet. Bake at 375 degrees for 10 to 11 minutes, until golden brown. Let sit in cookie sheet for 1 to 2 minutes, then transfer to cooling racks lined with waxed paper. You will love these cookies if you like apple pie. Even though the recipe calls for finely chopped apples, I usually do a coarse chop so the pieces of apple are visible. Also, I don't think I've every made just one batch of these cookies. My kids (Steph, Katey, and Mike) love them, so one batch wouldn't go very far. Even as adults, Katey and Mike still fight over them! | 72

73: Lasagna 1 pound ground beef 1 clove garlic, minced 1 small onion, minced 1 heaping teaspoon basil 1 heaping teaspoon oregano 1 1/2 Tablespoons parsley flakes 2 cans (12 oz each) tomato paste water to fill the 2 tomato paste cans 3 cups ricotta cheese 2 cups grated Parmesan cheese, divided 2 Tablespoons parsley flakes 2 eggs, beaten 9 pieces lasagna 12 oz (or more) grated mozzarella cheese Brown and drain ground beef; add garlic and onion and cook well. Add basil, oregano, parsley flakes, tomato paste, and water; mix well. Heat to a boil and simmer covered for about 1 to 1 1/2 hours. Prepare the cheese filling by mixing together the ricotta cheese, 1/2 cup grated Parmesan cheese, parsley flakes, and eggs; set aside. Cook and drain lasagna. Spray the bottom of a 9 in. x 13 in. baking dish. Slightly cover the bottom with the meat sauce. Place in layers: lasagna, meat sauce, cheese filling, mozzarella, and Parmesan cheeses, making 3 layers. Cover with foil and bake at 375 degrees for 30 to 40 minutes. Let stand about 10 to 15 minutes to set slightly before cutting. Shortcut Method #1: use "No Boil" lasagna instead of lasagna that needs to be cooked. Shortcut Method #2: the meat sauce can be prepared in the microwave. Heat to a boil on High power, then simmer at a lower power, stirring about every 5 minutes. It usually takes me about 40 to 45 minutes to make the sauce in the microwave. | This recipe is adapted from one provided by a true Italian family that lived across the street from my family in Ohio. My kids love it and, since they are cheese lovers, I usually use more mozzarella cheese. | 73

74: From the Kitchen of Carm Sedlacek | Scalloped Corn 1 can cream corn 1 can regular corn, drained 1 cup Velveeta, small pieces 1 cup raw spaghetti, broken 1/2 cup butter onion, finely chopped, to taste salt and pepper to taste Mix in casserole dish. Bake for 1 hour at 350 degrees, 30 minutes with the lid on and 30 minutes with the lid off. | 74

75: Captain Ron's Rum Cake 1 box yellow cake mix 1/2 cup water 3 3/4 oz box instant vanilla pudding 1/2 cup salad oil 1/2 cup light rum 4 eggs Rum Glaze 1 cup sugar 1/2 cup butter 1/4 cup light rum 1/4 cup water Mix first 5 ingredients together and beat well. Add eggs one at a time, beating well after each addition. Pour batter in a greased and floured bundt pan. Bake 1 hour at 325 degrees. Remove cake from oven. Glaze: Combine ingredients in pan and boil gently for 1 minute. Poke holes in cake with ice pick; pour glaze over cake while still in pan. Completely cool cake before removing from pan. | 75

76: Chicken Tortilla Soup 1 rotisserie chicken 1 onion, halved 2 tablespoons oil 2 large onions, diced 1 Anaheim pepper, seeds removed, diced 1 Poblano pepper, seeds removed, diced 6 cloves garlic, minced 2 tablespoons chili powder 2 cups crushed tomatoes 1 can white beans 1 cup frozen or fresh corn kernels 1 lime For serving: shredded cheese minced fresh cilantro sour cream tortilla strips or chips 1. Remove skin from rotisserie chicken, and shred meat into a bowl. Set meat in refrigerator. 2. Place the carcass in a soup pot or crock pot, add water to cover, add the halved onion and bay leaf, and simmer 2 to 3 hours. 3. Strain the chicken stock, and place liquid back in pot. 4. In a skillet, sauté ONE of the onions and both of the peppers in the oil over high heat for 10 to 15 minutes, until starting to just blacken around the edges. 5. Reduce heat to medium. Add minced garlic and chili powder. Cook, stirring constantly, until fragrant and starting to darken, about 1 minute. Add sautéed onion mixture, remaining raw diced onions, crushed tomatoes, beans, corn, and reserved chicken to the chicken stock. Simmer for another 2 to 3 hours. 7. Right before serving, squeeze lime juice into soup. 8. Serve with cheese, cilantro, sour cream, and tortilla strips. | Here is our favorite soup recipe! It keeps really well, and is awesome for taking in lunches. | 76

77: From the Kitchen of Lynnora Stary | 77

78: Taco Salad 1 head iceberg lettuce 2 cups shredded cheddar cheese (or taco cheese, etc.) 1 pound ground beef 1 package taco seasoning 2 tomatoes 1 onion 1 or 2 cans black beans (or red, navy, or any beans you want) 1 bag Doritos (any flavor - I use taco flavored) 1 bottle (16 oz) Catalina dressing (I use a jar of taco sauce instead and sometimes Ranch dressing) green peppers, mushrooms, jalapeños, or black olives (optional) Brown beef and add the taco seasoning. Drain and let cool. Chop lettuce, tomatoes, and onions. Put into a large container. Add the cheese and Doritos (can use flavored or Frito's, etc. and slightly crush them before adding). Add cooled ground beef, beans, and any other optional items. Pour Catalina dressing or salsa over all of it 5 to 10 minutes before serving and toss. This is kind of a mix and match recipe - you can add whatever you want or leave out ingredients you don't like - it makes a big salad and is best served the day you make it. It gets a bit mushy the next day, but still tastes good! | 78

79: From the Kitchen of Patty Stary | Broccoli Salad 7 cups fresh broccoli florets (I use thawed frozen broccoli) 6 slices fully cooked bacon, cut into bite-size pieces (or bacon bits) 1/2 cup raisins (optional - I use white raisins) 1/4 cup finely chopped red onions 1/4 cup sunflower kernels 1 cup Kraft coleslaw dressing (or any brand) Mix and refrigerate. This is like the broccoli salad you find in the deli. | 79

80: From the Kitchen of Sherry Ullmann | Sour Cream Coffee Cake 1/2 pound butter or margarine 1 1/4 cup sugar 2 eggs 1 small carton sour cream 2 cups sifted flour 1 teaspoon baking powder 1/2 teaspoon soda *Topping 1/2 cup sugar cinnamon nuts Cream butter and sugar together. Add eggs and sour cream. Beat in your dry ingredients. Butter a 7 in. x 6 in. x 6 in. pan; sprinkle part of topping on the bottom of pan. Add 1/2 of the batter and sprinkle more topping. Add the rest of the batter and sprinkle rest of topping if any left. Double the topping recipe. Bake at 350 degrees for 50 to 60 minutes. | 80

81: Cabbage Runza 1 small head cabbage 2 pounds ground beef 2 large onions salt and pepper to taste Shred cabbage and chop onions while meat is browning in skillet. When meat is brown and crumbly, remove from pan. Add enough fat to meat drippings to make about 1/2 cup. Place cabbage and onions in pan and brown slightly, stirring often. Cover and simmer for 15 minutes until tender. Cool. Dough 1 cake yeast 2 cups warm milk or water 1/2 cup sugar 1/2 cup shortening 1 teaspoon salt 2 eggs, beaten 7 or 8 cups flour, or enough to make soft dough Soften yeast in liquid and add rest of ingredients. Let rise double in bulk. Punch down and let rise again. Turn out on board. Divide dough. Roll half of dough at a time to about 3/8 inch thickness. Cut into squares about 5 or 6 inches. Place portion of filling in center of squares and bring corners together and pinch openings securely. Turn pinched side onto pan or cookie sheet. Grease generously and let rise double in bulk. Bake in hot oven until golden brown about 20 minutes. Makes 24 | 81

82: From the Kitchen of Staci Ullmann | Chili Con Queso 2 tablespoons cooking oil 1 medium onion, chopped 1 cans (4 oz each) chopped green chilies 1 can (1 pound) whole tomatoes, drained 1 pound pasteurized process cheese spread corn chips, tortilla chips, crackers Heat oil, add onion. Sauté until onion is transparent. Add chilies and tomatoes which have been drained and cut in small pieces. Bring to boil, reduce heat and simmer, tightly covered, about 30 minutes. Cut cheese in chunks. Add cheese to chili mixture. Cook over moderately low heat, stirring frequently, until cheese melts. Serve hot as a dip for corn chips, etc. (Mixture freezes nicely) | 82

83: Brownie Supreme 1 package (14 oz) Kraft caramels 2/3 cups evaporated milk, divided 1 package German chocolate cake mix 3/4 cup melted margarine 1/2 cup nuts 1 cup chocolate chips Melt the caramels and 1/3 cup evaporated milk in a double boiler. Set aside to cool. Combine the cake mix, margarine, 1/3 cup evaporated milk and nuts. Press 1/2 of the dough in pan and bake 6 minutes. Remove and sprinkle the chocolate chips on top. Spread the caramel mixture over the chips. Pour fast to cover all. Dab rest of dough on top. Put back in oven and bake for 15 to 18 minutes at 350 degrees in 9 in. x 13 in. pan. Cool over night or refrigerate before serving. | 83

84: Table of Contents | Page 2.....In Memory of Great Grandma (Pearl) Balmer Noodles, Sugar Cookies Page 4.....Sarah Bray Cheddar Dill Appetizer Rolls, Yummy Fruit Dip Page 6.....Lisa Brooks Breaded Ranch Chicken, 'Lil Cheddar Meat Loaves Page 8.....In Memory of Great Grandma Davis Mother's Buns 1955 Page 10.....Marilyn Davis Broccoli and Rice Casserole, Apple Breakfast Lasagna, Egg-Sausage Souffle', Real Red Devils Food Cake Page 14.....Marcia Grummert Flounder Elegant, Brownies and Frosting Page 16.....Cyndi Kremer Pine Bark, Sweet Corn Cake Page 18.....Jen Kuzmich Sloppy Joes, Stuffed Enchilada Shells, Mini Meat Loaf, Toasted Pumpkin Seeds, Stuffed Manicotti, Tiny Gingerbread Town Page 24.....Lin Kuzmich Cheese & Broccoli Chicken Bake, Tortellini Salad with Shrimp Page 26.....Stephanie Lavicky Blueberry on a Cloud, Kolaches Page 28.....Grandma (Bess) Lewis Classic Fried Rice, Peach Crumble, Santa Fe Enchilada Bake, Lewis Salsa Page 32.....Fran Lewis Chicken Enchiladas, Six Layer Cookie, Fran's Frosting Page 36.....Margie Lewis Russian Tea, Play Dough, Banana Bread, Day Ahead Brisket, Flourless Chocolate Cake with Strawberries and Cream, Blueberry Salad Page 42.....Roger Lewis Hot Fudge Sundae Pie

85: Page 44.....Jill & Adam Luere Banana Bread, Sour Cream Enchiladas Page 46.....Deb Mayhew Orange Salad, Bean Dip, Pizza Dough, Good Cheesecake, Chocolate Cheesecake, Mexican Chicken Chowder Page 52.....Grandma (Jean) Mayhew Italian Veggie Casserole (Gunk), Babe Ruth Bars (Break Food) Page 54.....Pam Mayhew Easy Beef Stroganoff, Bundt Cake Page 56.....Kim Mayhew Roll-Ups, Microwave Dinner Page 58.....Peggy McCauley Finger Jello, Pineapple Upside Down Cake Page 60.....Linda Mobley Turner's Salad, Apple Crisp Page 62.....Grandma (Shirley) Moore Watergate Salad, Seven Layer Vegetable Salad, Quick Tuna Noodle Casserole, Chicken Casserole Page 66.....In Memory of Aunt Nade Sour Cream Potatoes Page 68.....Jeff Schmid Brisket, Wild Rice Page 70.....In Memory of Grandma (Maxine) Schmid Cream Puffs Made with Coffee, Rosettes Page 72.....Sue Schmid Fresh Apple Cookies, Lasagna Page 74.....Carm Sedlacek Scalloped Corn, Captain Ron's Rum Cake Page 76.....Lynnora Stary Chicken Tortilla Soup Page 78.....Patty Stary Taco Salad, Broccoli Salad Page 80.....Sherry Ullmann Sour Cream Coffee Cake, Cabbage Runza Page 82.....Staci Ullmann Chili Con Queso, Brownie Supreme

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Jennifer Kuzmich
  • By: Jennifer K.
  • Joined: almost 6 years ago
  • Published Mixbooks: 19
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About This Mixbook

  • Title: Recipe Book for Brad & Jen's Wedding
  • Comprised of Recipes from guests invited to Brad and Jen's wedding on 11-13
  • Tags: None
  • Published: about 5 years ago

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