S: Family Recipes
FC: Family Recipes
3: Appetizers & Dips
4: Spinach Roll-Ups From the Kitchen of Jamie Haralson | Ingredients: | Directions: | 10 Oz pkg of frozen chopped spinach 1 Bunch green onions chopped, thawed, and well drained 1 Pkg Ranch dressing mix 1 Cup of mayonnaise 3 Oz jar of bacon bits 8 Oz carton of sour cream 9 - 10 inch flour tortillas | In a mixing bowl, combine the first 6 ingredients. Spread evenly n the tortillas. Roll the tortillas in a jellyroll fashion. Press the edges to seal. Wrap in Plastic wrap and chill for 6 hours. Cut into 1/2 inch pieces. | Makes 50 Roll-Ups
5: Shrimp Dip | Ingredients: | Directions: | 1 Can of tiny shrimp 8 Oz cream cheese 8 Oz sour cream 1 Pkg dry italian dressing mix 2 tsps. lemon juice | Mix all ingredients together. Chill for at least 4 hours.
6: Picante Sauce | From the Kitchen of Shirley List | Ingredients: | Directions: | 1 1/2 lbs chopped onions 1 lb chopped sweet peppers 5 lbs chopped medium ripe tomatoes 1 cup finely chopped hot peppers | 1 1/2 cup white vinegar 3 Tbsp. pickling salt 8 Tbsp. sugar 1 Tbsp. mustard seed | Mix together the onions, peppers, and tomatoes in a large pan of boiling water and cover. Cook for 10 mins. then drain well. Add the rest of the ingredients. Bring back to a boil for 8-10 mins more. Put in jars and self-seal. Makes 4 pints.
7: Ingredients: | Directions: | Cheese Dip | From Mexico Chiquita | 1 lb Velveeta cheese 1/2 tsp paprika 1 can Rotel 1/2 tsp groun cumin 1 1/2 cup milk | 1/4 tsp garlic powder 4 Tbsp chili powder 2 Tbsp Ketchup 1/8 tsp ground red pepper | Mix all ingredients together. Heat until chees melts. Stir well. (Double for a large group)
8: Hot Artichoke Dip | From the Kitchen of Jill Hare | Ingredients: | Directions: | 14 Oz can artichoke hearts 1 cup mayonnaise 1 cup parmesan cheese | 1 large can chicken 1 pkg Italian dressing mix | Mix all ingredients together and pour into a baking dish. Bake at 350 degrees for 20 mins.
9: Ingredients: | Directions: | Melt chocolate chips, peanut butter chips, and peanut butter. Pour over Rice Chex. Mix with powdered sugar in a paper bag. Shake well. | 12 Oz pkg chocolate chips 12 Oz pkg peanut butter chips 12 Oz box Rice Chex | 1/2 cup peanut butter 2 cups powder sugar | From the Kitchen of Debbie Hare | Puppy Chow
10: 8 Oz cream cheese 1/2 cup sour cream 1 cup powder sugar | Mix together the cream cheese and sour cream with a mixer. Add the powder sugar and orange liqour. (May add food coloring for seasons) Last add the cool whip. | Ingredients: | Directions: | Fruit Dip | 1/2 cup orange liquour Cool Whip Food coloring (optional)
11: Ingredients: | Directions: | 2 8 Oz pkg cream cheese 2 tsp accent salt 2 tsp worcestershire sauce 3-4 green onions, finely chopped 1 jar dried beef | Mix all ingredients together. Leave on of the beef for the outside of the ball. Roll mixture into balls. Then rollon the extra beef. Makes 2 balls. | Cheese Ball | From the Kitchen of Debbie Hare
12: Ingredients: | 3 large cans cresent rolls 1 pkg ranch dip mix 2 - 8 Oz pkg cream cheese 1 cup sour cream 1 small jar mayonnaise 1/2 cup graded cheese | Directions: Roll out 1 1/2 cans of the cresent rolls on 2 cookie sheets. Pat rolls until smooth, Bake for 8-10 mins. Let cool. Mix the ranch dip, cream cheese, sour cream, and mayo together with a mixer. Left set 1 hour. Spread over crust. Finely chop all the veggies and mix together. Sprinkle over the top. Let set. (It is better if it sets over night.) Cut into bars. | 2 cup broccoli 2 cups cauliflower 2 cups carrots 1/2 cup green onion 1/2 cup bell pepper 1/2 cup tomato | Party Sandwiches
13: 1 lb mild cheddar 1 lb Jimmy Dean sausage 3 1/2 cup bisquick | Ingredients: | Directions: Melt the cheese. Mix with the sausage and the bisquick. Roll into small balls. Place on cooking sheet. Bake at 350 degrees for 15 mins. | Sausage Balls
14: Avocado Dip | 2 ripe avocados 1 fresh tomato 1 tsp minced onion | 2 tsp lemon juice 1 1/2 tsp salt 1/4 tsp pepper | Ingredients: | Directions: | Mash the avocados. Mix all ingredients together. Serve.
15: Vegetable Dip | Ingredients: | Directions: | 1 cup mayonnaise 1 cup sour cream 2 Tbsp dried onion | 1 Tbsp corn oil 2 tsp all season salt 1 Tbsp parsley flakes | Mix all ingredients together. Chill for 2 hours. Sever with raw vegetables.
17: Main Dishes
18: Biscuits | Ingredients: | Directions: | From the Kitchen of Anna Shane | 1 cup milk 1 tsp. baking powder 2 cups W.R self-rising flour 1/2 tsp sugar | Mix together ingredients a little at a time until you can work the dough with your hands. Make into balls. Place on a oiled baking sheet. Bake at 450 degrees until brown.
19: Biscuits | Ingredients: | Directions: | From the Kitchen of Auneen Hare | 2 cups self-rising flour 1 cup milk | Pour flour into a bowl, then add the milk. Stir until it is like a ball like consistency. Knead on a floured surface. Knead 5 or 6 times. Cut into biscuits. Bake at 400 degrees for 15 - 20 mins.
20: Hot Rolls | 1 cup milk 3 Tbsp sugar 3 Tbsp butter | 1 tsp salt 2 1/2 cups flour 1 pkg yeast | Dissolve yeast in 1/4 cup water. When yeast foams up, add the milk, sugar, butter, and salt. Stir in Flour. Batter should be consistency of cake mix. Cover and let rise until doubled. Pour out onto floured board and knead until smooth. Roll out to 1/2 inch thick and cut out. Roll in belted butter and let rise again until double. Bake at 400 degrees until brown, about 25 mins. | Ingredients: | Directions: | From the Kitchen of Catherine Stark
21: Bread | Ingredients: | Directions: | From the Kitchen of Jill Hare | 3 1/2 cups all-purpose flour 3 Tbsp sugar 1 Tbsp baking powder | 1 1/2 tsp salt 12 Oz beer 1 egg, beaten | Preheat oven to 375 degrees. Mix flour, sugar, baking powder, and salt in a large bowl. Add beer and stir with a fork until mixed well. Turn dough onto a floured surface. Knead quickly to form a ball. Place bread on a baking sheet and slit an "X" on the top with a sharp knife. Brush loaf with egg wash. Bake for about 45 mins.
22: Red Lobster Biscuits | Ingredients: | Directions: | 2/3 cup milk 1 cup shredded cheese 2 cups buttermilk biscuit mix | 1/2 tsp garlic powder 1 Tbsp parsley flakes 1/4 cup butter, melted | Preheat oven to 450 degrees. Combine baking mix, milk, and cheese. Beat vigorously for 30 seconds. Drop by spoonful onto greased baking sheet. Bake for 10-12 mins or until lightly browned. Mix butter, garlic powder, and parsley. Brush over warm biscuits.
23: Ingredients: | Directions: | Pizza Crust | 2 cups flour 1 pkg dry yeast 1 Tbsp oil | 1/2 tsp salt 1/2 cup hot water | Mix 3/4 cup flour, yeast, salt, hot water, and oil in a deep bowl. Beat at low speed with a mixer for 1/2 min. Scraping bowl constantly. Beat for 3 more mins at high speed. Stir in another 3/4 cup flour. When the dough leaves the sides, start kneading.Turn bowl 1/4 turn as you knead. Shape dough into a ball. Cover bowl with a towel and let rise for 10-15 mins. punch down dough. Lightly grease a pizza pan. Place the dough in the center of the pan and pat flat, starting in the middle. Bake at 425 degrees for 10 mins.
24: Enchiladas | Ingredients: | From the Kitchen of Barbara Nicholson | Taco shells 2 Lbs. hamburger meat 2 Pkgs taco seasoning | 1/2 Stick of butter 3 Tbs. flour 1 tsp. paprika 1 tsp. cumins 1 tsp. garlic powder 1 tsp. Tabasco sauce 1 Tbsp. catchup 1/2 tsp. red pepper 1/2 Lb. Velveeta 1 1/2 cups milk | Sauce: | Other:
25: Directions: | Line a 9x13 pan with taco shells and set aside. Prepare hamburger meat with the pkgs of taco seasoning according to the directions on the package. Fill the taco shells with the meat and set aside. | Sauce: Combine the butter and the flour in a double boiler. When the butter is melted and mixed with the flour, mix in the rest of the ingredients. Add the Velveeta and milk last. Cook and stir until mixtures becomes smooth. Then pour over the tacos. | After the sauce is poured over the tacos, bake at 350 degrees until golden brown.
26: Baked French Toast | Ingredients: | Directions: | 6 large eggs 1 1/2 cup milk 1 tsp vanilla 1 loaf french bread, cut into 1 inch slices | 1 cup light cream 1/4 tsp cinnamon 1/4 tsp nutmeg | Topping: | 1/4 cup butter 1/2 cup firmly packed brown sugar 1/2 cup chopped walnuts 1 Tbsp. light corn syrup | Butter a 9x13 pan. Arrange bread slices to fill pan completly (may overlap). In medium bowl, combine the eggs, milk, cream, vanilla, cinnamon, and nutmeg. Mix well. Pour over the bread. Cover and refrigerate overnight. Next day, preheat oven to 350 degrees. Combine all topping ingredients and pour over bread. Bake for 40 mins.
27: Ingredients: | Directions: | Hash Brown Casserole | 2 lbs hash browns 1 can cream of chicken soup 1 can cream of cheddar soup 1 pt. sour cream | 1 stick butter 1 small onion chopped Salt and pepper to taste Chedder cheese | Cook onion in the butter for 4 mins. Mix other ingredients together. Add onion and butter. Mix. Pour into a large sprayed baking dish. Sprinkle with cheese. Bake at 350 degrees for about 1 hour. | From the Kitchen of Sue Slayton
28: Cupids Chicken 'N' Stuffing | Ingredients: | From the Kitchen of Mary Vinson | Directions: | Prepare stuffing mix according to the package directions. Transfer to a greased 9 x 13 x 2 inch baking dish. In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over the stuffing. Top with the cheese. Drizzle with butter. Combine the soup and water, then spoon over the stuffing. Cover and bake at 350 degrees for 40 mins. or until the chicken is tender. Uncover and bake for 10-15 mins. longer. | 1 pkg. seasoned stuffing mix 1 Tbsp. canola or veg. oil 4 Slices swiss cheese (halved) 2 Tbsp. melted stick margarine | 1/4 tsp. salt 1/4 tsp. pepper 1/4 cup water | 8 boneless skinless chicken breast halves 1 can condensed cream of chicken soup
29: 4 chicken breasts cooked and cubed 8 Oz. sour cream 2 cans cream of chicken soup 40 Ritz crackers crushed 1/4 cup melted butter 2-3 Tbsp. poppyseed | Combine the chicken, 1/2 the poppyseeds, sour cream, and the soup in a 12 x 8 x 7 inch baking dish. Combine the crackers, butter, and the rest of the seeds in a zip-lock bag and mix. Spread over the chicken. Bake at 350 degrees for 30 mins. | From the Kitchen of Rhonda Watson | Ingredients: | Directions: | Poppyseed Chicken
30: Chocolate Gravy | 1 stick butter, melted 1 cup sugar 1 Tbsp Coco 2 Tbsp flour Milk | Directions: Mix sugar, coco, flour with the butter until it looks "grainy." Begin to add the milk while stirring. Add milk until the consistency you like. | Ingredients: | From the Kitchen of Barbara Nicholson
31: Sour Cream Muffins | 1/3 cup packed brown sugar 2 1/3 cup all-purpose flour 1/4 cup butter 1 cup chopped pecans 2/3 cup sugar 2 tsp baking powder 1 tsp cinnamon 1/2 tsp baking soda | 1/2 tsp salt 1 cup sour cream 2 eggs 1/4 cup milk 1/4 cup vegetable oil 1 apple, cored and chopped | Ingredients: | Directions: In a small bowl mix together the brown sugar and 1/3 cup flour. Work butter into mixture with your fingers. Mix in 1/3 cup pecans. Set aside. Mix together the rest of the ingredients and pour into greased muffin cups. Pile first mixture ontop. Bake at 375 degrees for 20-25 mins.
32: Jalapeno Chicken Enchiladas | Ingredients: | Directions: | 8 tortillas 1/2 tsp salt 2 cups chopped cooked chicken 8 Oz pkg cream cheese 1/2 cup chopped onion 1/4 cup milk | All purpose oil 1 lb. Jalapeno pepper pasteurized process cheese spread, cubed 2 cups chopped tomatoes | Combine the chicken, cream cheese, onion, and salt. Fry the tortillas in 1/4 inch oil until tender. Fill tortillas with the chicken mixture, roll, and place seam-side down in a 11x7 baking dish. Heat cheese spread, 1 cup tomatoes, and milk over low heat. Pour over tortillas. Place remaining tomatoes on top. Bake at 350 degrees for 30 mins.
33: Mexican Lasagna | Directions: | Ingredients: | 1/2 cup chopped onion 2 Tbsp butter 16 Oz can tomatoes, chopped 6 Oz can tomato paste 1 1/2 lbs. ground beef, browned | 2 cups cottage cheese 1/4 cup chopped parsley 2 eggs, beaten 4 Ozs Lasagna nookles, cooked 1 lb. Jalapeno pepper cheese spread, sliced | Saute onion in butter. Add tomatoes, tomato paste, and ground beef. Stir. Combine the cottage cheese, parsley, and eggs. Line a 11x7 inch pan with half o fthe noodles. Layer with half the cottage cheese mixture, tomato sauce, and cheese spread. Top with remaining noodles. Repeat Layers. Bake at 350 degrees for 45 mins. Top with remaining cheese spread and heat until melted.
34: Texas Hash | From the Kitchen of Debbie Hare | Ingredients: | Directions: | 1 lb ground beef 3 large onions 1 large green pepper 10 Oz tomatoes | 1/2 cup uncooked rice 2 tsp salt 1-2 tsp chili powder 1/8 tsp pepper | Preheat oven to 350 degrees. In a large skillet, cook the meat, onion, and green pepper . Drain off fat. Stir in the tomatoes, rice, salt, chili powder, and pepper. Pour into ungreased 2 quart casserole dish. Cover and bake for 1 hour.
35: Ingredients: | Directions: | 1 lb ground beef 1/2 cup onion diced Garlic powder to taste 1 cup tomato sauce | 1/2 cup water 1 cup tomato diced 1 Tbsp yellow mustard 2 Tbsp worcestershire sauce | In a large skillet, cook the groud beef and drain. Add the onions and cook for 3 mins. Add garlic and cook 1 more min. Add remaining ingredients and simmer for 10 mins. Makes about 6 servings. | From the Kitchen of Jill Hare | Sloppy Joes
36: Chicken Pie | pastry for 2 pie crusts 1/2 cup chopped onion 6 Tbsp butter 1/2 cup flour | 3 cup chicken broth 3 cup chicken 10 Oz pkg frozen vegetables 1/4 cup chopped pimientos | Ingredients: | Directions: | Cook onion in butter until tender. Blend in flour, salt, and then add the broth. Cook until thick. Add the remaining ingredients. Heat. Pour into baking dish. Top with the pastry crust. Bake at 350 degrees for 30 mins. | From the Kitchen of Barbara Nicholson
37: Ingredients: | Directions: | 1/2 cup butter 1/4 cup olive oil 1 tsp dried parsley 1 tsp dried basil 1/4 tsp dried oregano | 3 cloves garlic, minced 3/4 tsp salt 1 Tbsp lemon juice 4 boneless chicken breasts, sliced lengthwise into thirds | In a skillet, heat the butter and oil. Add the parsley, basil, oregano, garlic, and salt. Mix together, then add the lemon juice. Add the chicken and sauté for about 3 mins. lower heat and cook for about 10-15 mins more. Add more butter if needed. | Chicken Scampi
38: Chicken Spaghetti | Ingredients: | Directions: | 2-3 chicken breasts 1 green pepper 1 large onion 1/4 stick butter 1 Tbsp worcestershire sauce 1 lb Velveeta, cubed | 1 can Rotel 1 can mushrooms 1 small can chicken broth 1 pkg spaghetti noodles 1 can green peas | Boil the chicken until tender. Save the broth. Shred the chicken. Dice the pepper and onion. Sauté in the butter. Add the chicken broths together and boil with the spaghetti noodles. Add the peas, mushrooms, Rotel, worcestershire sauce, and the Velveeta. Bake in a casserole dish at 350 degrees for 20-3- mins.
39: Ingredients: | Directions: | 8 Oz pkg cream cheese 6 slices raw bacon 1 jar dried beef 6 boneless chicken breast halves | 1 can cream of mushroom soup 1/2 soup can of milk | Wrap each chicken breast with a slice of bacon. Place in a baking dish that is lined with the dried beef. Mix the cream cheese, soup, and milk with a blender. Pour over chicken. Cover and bake for 1 1/2 hours. Uncover and bake until bacon is brown. | New Orleans Chicken
40: Dash of salt 2 cups mayo 1 tsp garlic powder 1 large onion 4 large boneless, skinless chicken breasts | 1 large ripe tomato 2 slices of lunch meat ham 4 slices cooked bacon 1/2 stick butter | Preheat oven to 425 degrees. Tenderise chicken. Chop onion and tomato. Chop ham. Mix the salt, mayo, garlic, onion, tomato, and ham. Scoop mixture in center of chicken. Rap chicken around the mixture. Rap a slice of bacon around each chicken breast. Secure with a toothpick. Bake for 45-50 mins. 25 mins of baking, pour melted butter over chicken. | Ingredients: | Directions: | Stuffed Chicken | From the Kitchen of Jill Hare
41: Directions: | Ingredients: | Chicken & Rice | 3 cups cooked chicken 2 cups cooked rice 4 boild eggs, chopped 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup Ritz crackers, crumbled | 1 cup chopped celery 1 small onion, chopped 1 cup mayonnaise 2 Tbsp lemon juice 3 Tbsp melted butter | Combine the chicken, rice, eggs, chicken soup, mushroom soup,celery, mayo, lemon juice, and onion. Pour into a greased shallow 2 quart baking dish. Combine the Ritz crackers and butter, then sprinkle over the top of the chicken mixture. Bake uncovered at 350 degrees for 40-45 mins. | From the Kitchen of Shirley Mayes
42: John Wayne Casserole | Ingredients: | From the Kitchen of Freda Vinson | 1 1/3 cups Bisquick 1/3 cup milk 1 1/2 Lbs. hamburger meat 3/4 cup chopped onion 1 1/2 pkgs. taco seasoning 1 tsp. salt 1/2 cup water 1 cup sour cream 1/2 cup mayo 2 1/2 cup shredded cheddar cheese 2 large ripe tomatoes Jalapeño peppers
43: Directions: | Preheat oven to 350 degrees. | 1st Layer: Add the Bisquick and the milk together. Make soft dough and then spread in the bottom of a 9 x 13 baking dish. | 2nd Layer: Brown the hamburger meat. Add the onion, taco seasoning, salt and the water. Simmer until thickens. Then spoon on top of the dough. | 3rd Layer: Combine the sour cream, mayo, 1/2 cup of shredded cheddar cheese. Spread over the meat layer. | 4th Layer: Slice the tomatoes and place over the cream layer. | 5th Layer: Sprinkle the Jalapeño peppers on the top (how many depends on how tough you are) | 6th Layer: Sprinkle the remaining cheddar cheese. | Bake until cheese is all gooey and light brown. (About 40 minutes)
44: Oven Fried Chicken | Ingredients: | Directions: | 1/4 cup butter 1/2 cup all-purpose flour 1 tsp paprika | 1/2 tsp salt 1/4 tsp pepper 4 chicken breasts | Preheat oven to 425 degrees. Melt butter in a rectangular pan in the oven. Mix flour, paprika, salt, and pepper. Coat chicken with mixture. Place chicken, skin side down, in the pan. Bake uncovered for 30 mins. Turn chicken, and bake another 30 mins. If you use skinless chicken, when you turn chicken, pour 1/2 stick of butter over chicken. | From the Kitchen of Jill Hare
45: Ingredients: | Directions: | Meat Loaf | From the Kitchen of Jill Hare | 1 lb ground beef 1 cup milk 1 Tbsp Worcestershire sauce 1/2 tsp salt 1/4 tsp pepper 1/8 tsp garlic powder | 1/4 tsp sage 1 large egg 3 slices bread 1 small onion, chopped 1/2 cup Ketchup | Preheat to 350 degrees. mix all ingredients except the ketchup. Spread mixture in an ungreased loaf pan. Spread ketchup over top. Insert meat thermometer . Bake uncovered for 1 hour or until the thermometer eads at least 160 degrees. Drain meat loaf. Let stand for 5 mins.
46: P | O | R | K | C | H | O | P | S | Honey Glazed | From the Kitchen of Jill Hare | Ingredients: | Directions: | 4 pork chops (up to 1 inch thick) 2 Tbsp brown sugar, packed 2 Tbsp honey | Preheat oven to 350 degrees, Sprinkle chops with salt and pepper. Coat a large skillet with nonstick cooking spray. Cook pork chops over medium heat until brown. Turning once. Place chops in a 9x13 pan. Mix the brown sugar and honey. Microwave on High for 20 seconds. Spoon half of the mixture over the chops. Bake uncovered for 15 mins. Turn chops. Spoon on remaining mixture. Bake 15-20 more mins.
47: M | Ingredients: | Directions: | E | A | T | L | O | A | F | Super Fast | 2 lbs ground beef 2 eggs, slightly beaten 2 slices white bread, crumbled 1 envelope onion soup mix | 2 Tbsp milk 1 tsp prepared mustard 1 Tbsp minced fresh parsley 8 Oz can tomato sauce, divided 1 Tbsp brown sugar 1 Tbsp vinegar | In a large bowl, combine all ingredients except the tomato sauce, brown sugar, and vinegar. Add 1/4 cup of the tomato sauce to the meat mixture. Spoon into a baking ring mold (microwave safe). Cook on High in the microwave for 13-15 mins. It is done when it pulls away from the side of the mold. Let stand for 5 mins, then drain. Invert onto a serving platter. Mix the brown sugar, vinegar, and remaining tomato sauce. Cook on High for 1 1/2 mins. Stir and pour over meatloaf. | From the Kitchen of Debbie Hare
48: Breakfast Cake | 2 cans biscuits 2 sticks butter, melted 3 Tbsp orange marmalade | 1/2 cup nuts 1/2 cup brown sugar 3 Tbsp cinnamon | Ingredients: | Directions: | Melt 3 Tbsp of the butter in the bottom of a bundt pan. Layer in the orange marmalade and nuts. Mix the rest of the butter with the brown sugar and cinnamon. Dip each biscuit in the mixture. Place the biscuits on their sides in the bundt pan. Do not lay flat! Bake at 350 degrees for 20 mins. | From the Kitchen of Tina Patterson
49: Ingredients: | Directions: | Boil 1 inch of water. Add potatoes and cover. Heat until boiling again, then reduce heat to med low. Cook 6-8 mins. Beat eggs, milk, salt, and pepper with a fork. Set aside. melt butter in skillet. Cook the potatoes for 3-5 mins, turning occasionally. Stir in the onions. Cook for 1 min. Pour egg mixture into skillet. As the mixture begins to set on the bottom and sides, gently lift cooked portion with a spatula so the the uncooked portion can flow to the bottom. Avoid stirring. Cook 3-4 mins. Sprinkle with bacon. | 1 lb red potatoes, cubed 6 eggs 1/3 cup milk 1/4 tsp salt | 1/8 tsp pepper 2 Tbsp margarine 4 med green onions, sliced 6 slices bacon, crisply cooked | Country Egg Scramble
51: Soups, Salads, & Sides
52: Potato Salad | From the Kitchen of Peggy Morris | 2 tsp. sugar 3-4 tsp. mustard Salt and pepper to taste 4 Tbsp. sweet pickle relish 1 cup mayonnaise (Kraft) 1 small cup onion, chopped 6 hard-boild eggs, chopped 8-10 medium potatoes, diced 1/2 inch | Boil potatoes until tender. Boild eggs, drain and put in large bowl. Let stand. Mix the mayo, mustard, sugar, and pickle relish together. Let stand 20 mins. Mix onions, potatoes, and eggs. Then add everything together and stir. | Ingredients: | Directions:
53: Directions: | Ingredients: | Homemade Potato Soup | 3 medium potatoes, grated 3 cups water 1 tsp salt 2 Tbsp onion flakes 2 Tbsp butter 2 Tbsp flour 1 1/2 cup milk | Mix the potatoes, water, salt, onion flakes, and butter. Cook over medium heat in sauce pan for 7-10 mins. Combine the flour with a small amount of milk. Mix well. Add remaining milk to flour. Mix with the hot mixture.
54: Homemade Soup | From the Kitchen of Peggy Morris | Ingredients: | Directions: | 1 large bell pepper, diced 2 large potatoes, diced 3 cups mixed, uncooked veggies 1 medium onion 2 cups okra 2 cups minute rice, cooked | 2 lbs. hamburger meat, cooked and drained 1-2 jalapeno peppers 1/2 cabbage head 2 tsp. worcestershire 2-16 oz cans whole tomatoes | Mix bell pepper, potatoes,veggies, and onion in a large pot and boil until tender. Pour into a larger pot and add the rest of the ingredients. Cook for 20 mins.
55: Homemade Soup | From the Kitchen of Barbara Nicholson | Ingredients: | Directions: | 1 can corn 1 can green beans 1 can carrots 3 potatoes, pealed and cubed 1 cup small noodles Tomato juice (homemade if possible) Salt and pepper to taste | Mix all ingredients together. Cook for 20-30 mins.
56: C | H | I | L | I | Wild Card | Ingredients: | Directions: | 1 lb chopped beef 1/2 cup chopped onion 1-16 oz can red beans 1-8 oz can refried beans 1-8oz can tomato sauce 1 cup water 1 tsp. chopped hot red peppers | 1/2 tsp salt 1/2 tsp. garlic salt 1/8 tsp. pepper 1/8 tsp. cayenne 3 Tbsp. chili powder 1 Tbsp. molasses | Brown beef with the onion in a Dutch oven. Pour off fat. Add water and remaining ingredients. Cover and simmer for 1 hour. Stir occasionally. | From the Kitchen of Peggy Morris
57: Ingredients: | Directions: | C | H | I | I | L | 1 pkg Williams chili seasoning 2 lbs ground beef 8 Oz tomato sauce + 1 can water 14 Oz diced tomatoes + 1 can water 1/4 cup Ketchup 1 tsp garlic 1 large onion | From the Kitchen of Debbie Hare | Chop onion and cook with ground beef. Drain. Sprinkle meat with the chili seasoning and garlic powder. Add the tomatoes, tomato sauce, water, and Ketchup. Simmer for at least 10-15 mins. Longer is better. | Con Carne
58: Ingredients: | Oil Flour 1 egg 1/4 cup onion 2 cups cream potatoes | 1 cup shredded cheddar cheese 6 pieces bacon, cooked, crumbled | Directions: Mix all ingredients together. Make into patties. Sprinkle flour on each side of patty. Fry in pan with oil. | Cream Potato Patties | From the Kitchen of Sudie McDougal
59: Ingredients: | Parmesan Potatoes | 8 potatoes 1/4 cup flour 1/2 cup Parmesan 1 stick butter 3/8 tsp pepper Paprika (for color) | Directions: Peel and quarter potatoes. Melt butter in casserole dish. Mix all dry ingredients together and put in paper sack. Shake the potatoes in sack. Place potatoes in casserole dish. Pour remaining ingredients from sack over potatoes. Sprinkle generously with paprika . Cook at 350 degrees for 1 hour.
60: Sweet Potato Casserol | 3 cups mashed sweet potatoes 2 eggs 1 stick butter 1/2 tsp vanilla 1 cup sugar | 1/2 cup milk 1 cup brown sugar 1 cup chopped nuts 1/2 cup flour Dash of salt | Mix the sweet potatoes, eggs, half the butter, vanilla, sugar, salt, and milk. Pour the mixture into a greased casserole dish. Top with brown sugar, nuts, flour, and remaining butter. Bake at 350 degrees for 30 minutes. | Ingredients: | Directions:
61: Ingredients: | Directions: | 4 cups quartered cooked potatoes 6 slices bacon, crisply cooked 1/2 cup chopped green pepper 1/2 cup chopped onion 1 cup miracle whip Salt and pepper to taste | Mix potatoes, bacon, green pepper, and onion in a large bowl. Add miracle whip. Mix lightly. Season to taste with salt and pepper. Refrigerate. | Country Bacon Potato Salad
62: Catalina Salad | From the Kitchen of Debbie Hare | 1 head of lettuce 1-2 medium onions 3 medium tomatoes 10 Oz. chedder cheese | 1 bottle catalina french dressing 1 bag Frito's corn chips 1 can ranch style pinto beans | Chop lettuce, onions, tomatoes and mix together with the dressing. Add the beans and cheddar cheese. Chill at least 1 hour. Crush the chips and add to mixture when ready to serve. | Ingreidents: | Directions:
63: Squash Casserol | Ingreidents: | Directions: | From the Kitchen of Catherine Stark | 2-3 large squash, sliced 1 large onion, chopped 5 slices of bacon, cooked and crumbled | Grated cheese Salt and pepper to taste | Slice squash into a casserol dish. Layer with finely chopped onion and grated cheese. Sprinkle the bacon between the layers. Add salt and pepper to taste. Cover and bake at 400 degrees for 45 mins. Uncover and bake for 15 mins. more.
66: Cobbler | From the Kitchen of Barbara Nicholson | 1 stick of butter 1 cup flour 1 tsp. baking powder | 1 cup sugar 1 cup milk Fruit of choice | Melt the butter in a 11 x 13 baking dish. Combine all ingredients and pour into baking dish. Bake at 350 degrees until done. | Ingredients: | Directions:
67: Apple Crisp | Ingredients: | Directions: | 3-4 Tbsp. sugar Dash of cinnamon 2 Tbsp. brown sugar | 1/4 cup regular flour 2 Tbsp. butter 1/4 cup chopped nuts (optional) | 3 apples, peeled, cored, and thinly sliced 1/4 cup quick-cooking rolled oats | Preheat oven to 350 degrees. Put apples in baking dish. Sprinkle apples with sugar and cinnamon. Combine oats, brown sugar, flour, and nuts, and sprinkle over the apples. Drizzle the apples with the butter. Bake for 45 mins. or until apples are tender and golden brown.
68: Choco Cherry Nut Drops | From the Kitchen of Reva Nell Deen | Ingredients: | Directions: | 2 1/2 cups flour 1 tsp. soda 1/2 tsp. salt 1 cup butter 1 cup brown sugar 1/2 cup sugar | 1 large egg 1 1/2 tsp vanilla 1/2 cup nuts 1 cup semi-sweet chocolate morsels 1/4 cup maraschino cherries | Melt butter and add the brown sugar and sugar. Blend the egg and vanilla and heat well. Add the dry ingredients gradually.Blend well. Add the nuts, chocolate, and cherries. Spoon onto a greased cookie sheet. Bake at 375 degrees for 10 - 12 mins.
69: 1 large instant vanilla pudding mix 1 quart mashed sweeten strawberries 1 large box Cool Whip 1 yellow cake mix | Bake cake and make the vanilla pudding according to the directions. Put 1/2 the cake, crumbled, on the bottom of a large bowl. Add 1/2 the pudding and 1/2 of the berries. Cover with Cool Whip. Repeat for a second layer. | From the Kitchen of Shirley Mayes | Ingredients: | Directions: | Strawberry Punch Bowl Cake | Strawberry Punch Bowl Cake
70: Layer Delight | 1 1/2 cup flour 1 stick putter 1 cup chopped pecans | 1 pkg cream cheese 2 cups powdered sugar 1 cup Cool Whip | Any type of fruit or instant pudding 1 1/2 cans pie filling | Crust: | Middle layer: | Top Layer: | Mix all ingredients for the crust. Put in bottom of casserole dish. Bake at 350 degrees for 20 mins. Let cool. Mix all ingredients for middle layer and then pour on top of the crust. Mix the ingredients for the top layer and then pour on top. Add more Cool Whip on top. Sprinkle wtih pecans. | Directions:
71: Preheat oven to 375 degrees. In a large bowl, stir together all ingredients except the preserves. Stir until crumbly. Reserve 2 cups of the mixture for the topping. Press remaining misture in teh bottome of an ungreased pan. Bake for 15-20 mins. spread with preserves. Sprinkle with the reserved crumbly mixture. Bake 20-25 mins. let cool for 1 hour. Sprinkle with powdered sugar. Cut into bars. | 3 cups flour 3 cups powdered sugar 3 cups ground walnuts | 1 1/2 tsp cinnamon 2 cups preserves 1 1/2 cup butter | Ingredients: | Directions: | Linzer Torte Bars
72: Peanut Butter Pie | Ingredients: | Directions: | 3 Oz. cream cheese 1/2 cup peanut butter 2 graham cracker crust | 1 cup powder sugar 12 Oz. Cool Whip | From the Kitchen of Rhonda Watson | Mix the cream cheese, peanut butter and sugar together. Fold in the Cool Whip. Pour in the graham cracker crust. Chill in the refrigerator.
73: Ingredients: | Directions: | 3 eggs 2/3 cup sugar 1/2 tsp. salt | From the Kitchen of Barbara Nicholson | 1-9inch pastry pie crust 1/3 cup butter or margarine melted 1 cup dark or light corn syrup 1 cup pecan halves or broken | Preheat oven to 375 degrees. Beat eggs, salt, sugar, butter and syrup with a beater. Stir in the nuts. Pour into the pastry crust. Bake for 40-50 mins. or until filling is set. | Pecan Pie
74: Butterscotch Cake | Ingredients: | Directions: | 4 eggs 1/2 cup oil 1 tsp vanilla 1 box yellow cake mix 1 pkg instand butterscotch pudding mix | Blend and mix for 2 mins. on high speed. Bake at 350 degrees for 50 mins.Melt together the topping ingredients. Stir until creamy. Pour over warm cake | Topping: | 3/4 cup milk 1 cup brown sugar 1 can carnation milk
75: Ingredients: | Directions: | 1/2 cup sugar 1/2 cup Karo syrup 1 cup peanut butter 2 cups cornflakes | Bring the sugar and Karo syrup to a boil. Mix in the peanut butter and cornflakes. Scoop out onto a baking sheet and let cool. | From the Kitchen of Donna Hare | Cornflake Cookies
76: 1 box chocolate cake mix 3/4 cup melted butter 1/3 cup condensed milk | Mix together and then divide in half. Press 1/2 the mixture into the bottom of a 9x13 greased pan. Bake at 350 degrees for 8 mins. Let cool. | 1 pkg carmels 1/2 cup condensed milk 1 cup chocolate chips | Melt the carmels and milk until creamy. Pour over the cake mixture. Sprinkle with the chocolate chips. Top with the remaining half of the cake mixture. Cook at 350 degrees for 18 mins. | Knock You Naked Dessert
77: Turtle Cake | 1 box German Chocolate cake mix 1/2 cup condensed milk 3/4 cup butter, melted | Mix together and spread 1/2 the batter into a greased 9x13 pan. Bake 10-15 mins at 350 degrees. Let cool. | 14 Oz pkg carmels 1/3 cup condensed milk | Melt carmels in milk. Pour over the cake. | 6 Oz chocolate chips 1/2 cup chopped pecans | Spread over the top. Drop the remaining cake batter by spoon on the top. Bake for 17-20 mins
80: Buttermilk Pie | From the Kitchen of Debbie Hare | Ingredients: | 3 cups sugar 6 Tbsp. flour 1 1/2 cups buttermilk | 1 cup butter, melted 2 tsp. vanilla 5 eggs, beaten | 2 deep-dish pie crusts, unbaked
81: Directions: | Combine sugar, flour, and half of the buttermilk. Add eggs and mix well. Add the remaining buttermilk. Blend in melted butter and then add the vanilla. Pour into pie crusts. bake at 425 degrees for 10 mins., then reduce heat to 350 degrees. Bake until you can place a knife in center and it comes out clean.
82: No Bake Oatmeal Cookies | From the Kitchen of Debbie Hare | 2 cups sugar 2 Tbsp coco 1 stick butter 1/2 cup milk | Dash of salt 1/2 cup peanut butter 2 1/2 cup quick oats 1 tsp. vanilla | Mix the sugar, coco, butter and milk, and bring to a boil for 1 1/2 mins. then add the peanut butter, oats, and vanilla. Beat for 1 min. Spoon out onto a baking sheet. Let cool. | Ingredients: | Directions:
83: Line a cookie sheet with the crackers. Cook the butter and sugar until melted. Pour over the crackers. Bake in the oven at 400 degrees for 6-7 mins. Sprinkle chocolate and peanut butter chips over. Let the chips melt and then spread over crackles like icing. Place in fridge to cool for 1-2 hours. | Ingredients: | Directions: | Cracker Cookies | From the Kitchen of Donna Hare | 36 crackers 2 sticks butter 1 cup sugar | 1 cup chocolate chips 1 cup peanut butter chips
84: Brownies | From the Kitchen of Barbara Nicholson | 1 1/2 cup flour 2 cups sugar 1/2 cup coco 1/2 tsp. vanilla | 2 sticks butter 4 eggs 1/2 cup nuts (optional) | Blend together all ingredients in a large bowl, using a mixer. Pour into a greased and floured 9 x 13 baking dish. Bake at 325 degrees for 20-25 mins. | Ingredients: | Directions:
85: Ingredients: | Directions: | Chocolate Chip Cake | 1 carton sour cream 1 box German chocolate cake mix 1 pkg instant vallina pudding | 3 eggs 1/2 cup oil | 1/2 cup milk 8 Oz. bag choc. chips | Mix all ingredients together and pour into a bundt pan. Bake at 350 degrees for 40-45 mins.
86: Strawberry Pie | 1 qt. strawberries 1 can Eagle Brand 8 Oz cream cheese Juice from 1 lemon 2 small graham cracker crusts | 1 1/4 cup sugar 1 1/4 cup cornstarch 1 1/2 cup water 1 box wild strawberry Jello mix Dash of salt | Glaze | Filling | Directions: Boil sugar, cornstarch, and water until the mixture turns clear. Cook for 1 min. more. Remove from heat. Add the Jello mix. Let cool. Mix the Eagle Brand, cream cheese and lemon juice, and pour into the pie crust. Add the strawberries. Chill. Then add the glaze. | From the Kitchen of Barbara Nicholson
87: 1 yellow cake mix 1 can Eagle Brand 1 large con. Cool Whip | 1 large can cream of coconut 1 pkg frozen coconut | Ingredients: | Directions: Bake cake according to directions. Punch holes all in the top with a fork while hot. Mix cream of coconut and Eagle Brand and pour over the cake. Mix Cool Whip and frozen coconut. Spread on cake. Keep refrigerated. | From the Kitchen of Sudie McDougal | Coconut Cake
88: Homemade Ice Cream | From the Kitchen of Jill Hare | 1 tsp. vanilla 1 cup sugar | Rock salt | Ingredients: | Mix all ingredients together and pour into container. Turn on machine. | 1 can sweetened condensed milk | Ice | Directions:
89: Line a 12 x 9 cake pan with ice cream sandwiches. Top with Cool Whip. Sprinkle with the crushed candy bars. Freeze for 2 hours before serving. Keep covered in freezer. | Ingredients: | From the Kitchen of Debbie Hare | 12 Ice cream sandwiches 8 Oz. Cool Whip 2-3 large butterfinger candy bars | Directions: | Ice Cream Cake
90: Impossible Cocanut Pie | From the Kitchen of Debbie Hare | 4 eggs well beaten 1 tsp. vanilla 7 Oz flaked cocanut 2 cups sugar 1 stick butter, melted | 1/2 cup plain flour 1/2 tsp. baking powder Pinch of salt 2 cups milk | Beat eggs, then add sugar and heat. Add the milk and butter. Mix well. Blend in the flour and cocanut. Pour the mixture into 2 greased 9 inch pie tins. Bake at 350 degrees for about 45 mins. The pie forms it's own crust. | Ingredients: | Directions:
91: Ingredients: | Directions: | Trail Dust Cinnamon Rolls | 2 cans biscuits 1 stick butter Sugar 3/4 cup Milk | Cinnamon miniature marshmellows powdered sugar | Cut biscuits into 4ths. Melt butter in a 9x13 inch pan. Put the biscuits in the butter to coat. Sprinkle with sugar and cinnamon. Mix around in the butter again. Sprinkle with sugar and cinnamon again. Add a generous amount of marshmellows. Bake at 350 degrees until biscuits are done. Mix the powdered sugar and milk together and glaze rolls while they are still hot.
92: Almost KeyLime Pie | 1 graham cracker crust 1 can Eagle Brand milk 8 Oz Cool Whip 1 pkg lemon lime Kool-aid | Directions: Mix the Eagle Brand, Cool Whip, and Kool-aid and pour into crust. Refrigerate. | Ingredients:
93: Ingredients: | 2 cups sugar 1/2 cup coco 1/2 cup milk 1 stick butter | 1/2 cup peanut butter 3 cups oats 1 tsp vanilla | Directions: Boil the sugar, coco, milk, and butter for 1 min. Add the rest of the ingredients. Stir. Spoon out on foil. Let cool. | Uncooked Chocolate Oatmeal Cookies | From the Kitchen of Tina Patterson
94: Pumpkin Swirl Cheesecake | Ingredients: | Directions: | 1 tsp vanilla 3/4 cup sugar 2 cups vanilla wafer crumbs 1/4 cup margarin, melted 2 8 oz pkgs. cream cheese | 3 eggs 1 cup canned pumpkin 3/4 tsp. cinnamon 1/4 tsp. nutmeg | Combine crumbs and margarine and press into the bottom and sides of a 9 inch springform pan. Combine the cream cheese, 1/2 cup sugar, and vanilla. Mix at medium speed with a mixer. Add eggs, one at a time. Set aside 1 cup of the mixture. Add pumpkin, remaining sugar, and spices. Spread the mixture with the pumpkin on the crust. Then layer with the other mixture. Repeat layers. Cut through batter with a knife for marble effect. Bake at 350 degrees for 55 mins.
95: Ingredients: | Directions: | 1 cup sugar 1 cup peanut butter 1 egg 1/2 tsp. vanilla | Mix ingredients together. Make into teaspoon size balls, then flatten with a fork. Place on baking sheet. Bake at 350 degrees for 10-15 mins. Makes 2 dozen cookies. | From the Kitchen of Debbie Hare | Peanut Butter Cookies
96: Easy Chocolate Cake | Ingredients: | 2 cups sugar 2 cups flour 2 sticks butter | Cake | 2 eggs beaten 1 tsp. soda 1/2 cup butter milk | 1 tsp. vanilla 1 cup water 4 Tbsp. coco | Cake Directions: | Mix the sugar and flour in a large bowl. In a sauce pan, bring to a boil the butter, water, and coco. Pour mixture on sugar and flour. Stir. Add the butter milk, soda, eggs, and vanilla. Bake at 400 degrees for 20 mins. Wait 10 mins before icing.
97: From the Kitchen of Debbie Hare | Icing Ingredients | 1 stick butter 4 Tbsp coco 6 Tbsp. milk | 1 box powder sugar 1 tsp vanilla 1 cup nuts | Icing Directions: | Bring to a boil the butter, coco, and milk. Add the powder sugar, vanilla, and nuts. spread over the cake while it is still hot.