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Steve and Kelsey

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Steve and Kelsey - Page Text Content

S: Favorite Recipes from Family and Friends

BC: With Love, Megan Jo

FC: for | Steven | & | Kelsey

1: Table of Contents: | pg 2-8 | pg 9-13 | pg 14-21 | pg 22-27 | pg 28-31 | pg 32-57 | pg 58-71

2: Valentine's Day Breakfast | Sawmill Gravy by Alton Brown Ingredients 1 pound bulk breakfast sausage 1/4 cup flour 2 cups milk Salt and pepper Directions Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits. | Layer as follows in the individual dishes: Start with sausage and potatoes Next are the scrambled or poached eggs Followed by gravy Topped with Cheddar chesse Broil on low until cheese melts and bubbles

3: SAUSAGE AND POTATOES BY EMERIL LAGASSE Reserve sausage drippings for the gravy!!! Ingredients 1/2 pound pork sausage, removed from casings 1 tablespoon unsalted butter, more as needed 1 cup chopped yellow onion 1/2 cup chopped green or red bell peppers 1 1/2 teaspoons Emeril’s original essence 1/2 teaspoon hot sauce 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons minced garlic 1 large Idaho potato, peeled and cubed 1/4 cup chopped fresh parsley 1 cup chicken stock 4 large eggs 1 cup shredded sharp cheddar Directions Heat an electric skillet or large frying pan over medium-high heat. Add the sausage and cook, stirring to crumble, until browned, about 3 minutes. Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes. Add the parsley and chicken stock, stir well, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes. Sprinkle with the remaining 1/2 teaspoon of Essence and the cheese. Serve immediately.

4: Grammy's Sausage Egg Strata | Ingredients: -12 slices white bread, left out to dry and crusts removed -1 pound breakfast sausage, cooked and crumbled -2 cups shredded Monterey jack cheese -4 eggs -1 Tbs dried minced onion -1 tsp seasoned salt -1/2 tsp ground cayenne -2 small cans diced green chile peppers (4 ounces each) -2 1/2 cups milk | Preparation: Butter a 12 x 8-inch baking dish. Arrange 6 slices bread on bottom of baking dish; top with sausage and sprinkle with cheese. Top with remaining bread slices. Whisk together the eggs, onion, salt, and cayenne pepper. Blend in green chiles and milk. Pour egg mixture evenly over bread. Cover dish and refrigerate overnight (or at least 2 hours). Bake in preheated oven at 325 degrees uncovered 45 to 55 minutes, or until knife inserted in center comes out clean.

5: Ingredients: 1 tablesppon butter/margarine 2 pounds cooking apples, such as Golden delicious peeled, cored and thinly sliced into wedges 3 tablespoons granulated sugar 1 teaspoon vanilla 1/8 teaspoon ground cinnamon 1 cup milk 2 eggs 2 egg whites 1/4 teaspoon salt 1 cup all-purpose flour confectioners' sugar | 1. Heat oven to 425F 2. Melt butter in large ovenproof skillet. Add apples, 2 tablesppons sugar; cook, stirring, 15 to 20 minutes, until apples are tender and liquid has evaporated. Stir in vanilla and cinnamon. Remove from heat. 3. Beat together milk, eggs, egg whites, remaining 1 tablespoon sugar and salt in bowl. Gradually whisk in flour until well blended and smooth. Pour batter over hot apples. 4. Bake in 450F oven 20 minutes. Reduce heat to 350F; bake 10 to 15 minutes, until puffed and browned. Sprinkle with sugar. Cut into wedges. | Puffed Apple Pancake | from "Auntie" Gail Moss

6: Crepes Suzette from Auntie Gail Moss | Ingredients: 4 eggs 2/3 + 2/3 cups of milk 2 Tablespoons melted shortening 1 teaspoon vanilla 1 Tablespoon sugar 1 cup flour 1 teaspoon salt | Directions: Beat eggs, milk, shortening (melted), and vanilla. Add sugar, flour and salt. Beat more. Heat an 8inch skillet over medium-high heat until a drop of water skitters across the pan and quickly disappears. Put just a little oil into the pan (1/2 teaspoon) and pour in a scant 1/4 cup of batter. Tip the skillet so the batter runs, forming a thin film over the bottom. The crepe will cook quickly. Lift one edge, checking to to see if it is browned. Flip it and cook about 15 seconds longer. Slide the crepes onto a plate, cover and keep warm in a warm oven. (200F) Serve with fruit and cream or anything you choose.

7: Millet Muffins from Aunt Kelly Johnson | Dry Ingredients: 2 1/4 cups gluten-free flour 1/3 cup (24 hour pre-soaked) millet 1 tsp baking powder 1 tsp baking soda 1 tsp salt Wet Ingredients: 1 cup buttermilk 1 egg slightly beaten 1/4 cup vegetable oil 1/4 cup apple sauce or 1/4 cup canned pumpkin ~ yum! 1/4 cup honey 1/4 cup molasses Directions: Preheat oven at 400 degrees. Mix dry ingredients in large bowl. Mix wet ingredients in medium bowl. Stir wet ingredients into dry ingredients. Bake muffins 15 minutes. | Oatmeal Chocolate Chip Muffins from Jill Skridulis | 1. Mix and set for 15 minutes: 1 cup of oats and 1 cup of milk 2. Mix 1 cup of flour, 1/3 cup of sugar, 3 teaspoons of baking powder, and 1/2 teaspoon of salt 3. Add 1 egg and 1/4 cup of oil to oat mixture 4. Stir into dry mixture 5. Add chocolate chips (Semi-sweet) (Grease muffin pan; bake at 425F for 20 minutes)

8: Apple Pie Jam from Jackie Lasater Ingredients:Yield: 3 pints 4 cups apples, chopped (tart apples) 1 1/2 tablespoons lemon juice 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 4 cups sugar 1 cup brown sugar, packed 1 (1 3/4 ounce) box dry pectin 1 teaspoon butter Directions: Prep Time: 15 mins Total Time: 23 mins 1. Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it). 2. Add pectin and the butter and spices, lemon juice. 3 Bring to a boil. 4. Add sugars and bring back to a full rolling boil, boil 1 minute. 5. Stir constantly. 6. Remove from the heat. 7. Skim off any foam. 8. Ladle into hot jars leaving 1/4-inch headspace. 9. Put on lids. 10. Process in water bath 10 minutes. | Carrot Cake Jam Ingredients 1 1/2 cups finely grated peeled carrots 1 1/2 cups chopped cored peeled pears 1 3/4 cups canned pineapple, including juice 3 tablespoons lemon juice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 package regular powdered fruit pectin (1.75 oz.) 6 1/2 cups granulated sugar Preparation Prepare canner, jars and lids. In a large, deep stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boild hard, stirring constantly for 1 minute. Remove from heat and skim off foam. Ladle hot jam into hot jars, leaving 1/3 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner,ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

9: Citrus Avocado Salad | Ingredients: -12 cups torn salad greens -2 medium grapefruit, peeled and sectioned -2 medium navel oranges, peeled and sectioned -2 medium ripe avocados, peeled and sliced - 1 small red onion, thinly sliced and separated into rings -1/2 cup vegetable oil -1/4 cup sugar -3 Tbs. lemon juice -1 1/2 tsp. poppy seeds -1/2 tsp. salt -1/4 tsp. ground mustard -1/4 tsp. grated onion | Directions: In a large salad bowl, gently toss the greens, grapefruit, oranges, avocados and red onion. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serves 12 | from Mom

10: Thai Salad with Sesame Ginger Dressing | Salad Ingredients 1/2 small green cabbage (very finely chopped lengthwise or julienned) 1/2 small red cabbage (very finely chopped lengthwise or julienned) 1 pkg chow mein noodles 1 to 2 T sesame seeds or pine nuts (or sliced blanched almonds) 1 carrot finely julienned (optional) Dressing Ingredients 1 T olive oil 1 T sesame oil 5 to 6 TDark Soy Sauce 5 to 6 T Rice Vinegar 2 T freshly squeezed lime juice 1 to 2 tsp freshly minced garlic (to taste) 1 T freshly minced ginger root 2 T sugar 1 to 2 T cornstarch (mixed with a little bit of water or Guar Gum as a thickening agent) | Directions 1. Start by cutting up the green and red cabbages using a mandoline or by hand (very finely julienned). You may add a finely julienned carrot for colour (optional) 2. Prepare the dressing in a blender by mixing the vinegar, olive oil, sesame oil, soy sauce and the lime juice. Add the minced garlic and minced ginger root. Add the sugar for sweetness (adjust to taste). If you are using cornstarch and water as a thickening agent, put the dressing in a small saucepan on top of the stove and bring to a medium boil until the dressing is thickened (from 2 to 5 minutes) and if using Guar Gum you do not need to cook the dressing on top of the stove as the dressing will thicken simply by mixing it. 3. Let stand for 15 to 30 minutes to allow the flavours to develop and let cool. Mix the two cabbages in a large bowl, add the sesame seeds or nuts and add the chow mein noodles. Add the dressing to taste, mix well and serve. Yields 6 to 8 servings. Keeps in the refrigerator for a few days up to a week. | A tasty Thai salad with a flavorful sesame, ginger dressing that is easy and quick to prepare. Prep: 30 minutes Cook: 5 minutes Serves: 8 from Aunt Kelly Johnson

11: Raspberry Jello Salad from Susan Whitenight and Patrick Cooper | 2 small pkgs raspberry Jello 1 cups boiling water 1 cup mayonnaise (not Miracle Whip) 1 8 oz pkg cream cheese 1 10 oz pkg frozen raspberries Dissolve Jello in boiling water and set aside to partially set. Beat cream cheese and mayo together until smooth. Mix berries into Jello. Mix Jello and berries into cheese mixture. Pour into a bowl or Jello mold. Chill until firm.

12: Blackened Chicken Salad | Dressing: -1/4 cup mayonnaise -1/4 cup grey poupon dijon mustard -1/4 cup honey -1 Tbs. prepared mustard -1 Tbs. white vinegar -1/8 tsp. paprika | Chicken Marinade: -1 cup water -3 Tbs. lime juice -2 Tbs. soy sauce -1/2 Tbs. Worcestershire sauce | Cajun Spice Blend: -1/2 tablespoon salt -1 teaspoon sugar -1 teaspoon paprika -1 teaspoon onion powder -1 teaspoon black pepper -1/2 teaspoon garlic powder -1/2 teaspoon cayenne pepper -1/2 teaspoon white pepper | Other: -2 boneless, skinless chicken breast halves -2 Tbs. light butter | Salad: -8 cups chopped iceberg lettuce -1/2 cup shredded red cabbage -1/2 cup shredded carrot -1/2 cup fat free shredded mozzarella cheese -1/2 cup fat free shredded cheddar cheese -1 large tomato, diced -1 hardboiled egg white, diced | from Mom

13: 1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready. 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. 3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you have it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. 4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. 5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. 6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. 7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad. 8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.

14: Rich Butterhorn Rolls (Holiday Rolls) | Ingredients: -1 cup of milk -1 package of yeast -1/2 cup of sugar -1/2 cup canola oil -3 eggs -4 1/2-5 1/2 cups of flour -butter | These rolls can be made a day or two ahead and they also freeze well. If you are going to reheat them, try to under-bake them. | History: This recipe is from a book that came with the first appliance that we bought on time when we were first married. It was a Sears’ chest freezer. The original recipe called for a teaspoon of salt, but the melted butter actually adds enough salt. Honey can be used instead of sugar, but cut it back to 1/3 c. as it is so much sweeter. Wheat germ can be added (1/4 to c.) and then you will not need as much flour. Give it a try. They are worth the effort. | We love you, Uncle Ed & Aunt Karen

15: 1. Scald 1 c. milk & remove from heat. 2. Combine yeast with sugar. 3. Add the yeast and sugar mixture to the scalded milk. (Be sure the milk is cool to a "warm to the touch" temperature or it'll kill the yeast.) 4. Add 1/2 cup of flour to the above mixture. Then add the oil and stir it all together. 5. Slightly beat the eggs and add them to the mixture. 6. Add and mix well: 4-5 cups of regular flour. When the dough is no longer sticky, you have added enough flour. Then place the dough in a clean & oiled bowl & cover as described next 7. Let rise until double in bulk (about 2 or 3 Hours). It helps to cover the bowl with wax paper, put a clean dishtowel over the bowl & put the bowl in a warm place (over a heating register or in an oven that has been heated to 200 degrees & then turned off). 8. Place on floured board (spread newspapers under the board to help with clean up), divide into 3 sections (eye ball it) & roll each section into a circle and about inch thick. Brush with melted butter. Cut into pie shaped wedges (number will vary, usually about 12 to 20). Begin at the wide-round edge, and roll each wedge and place on a greased pan with the pointed end underneath. Brush top with melted butter. 9. Let rise again until double in bulk. 10. Bake 10-15 minutes in an oven preheated to 400 degrees.

16: Homemade Soft Pretzels | Ingredients: -1 1/2 cups warm (110 -115 degrees F) water -1 tablespoon sugar -2 teaspoons kosher salt -1 package active dry yeast -22 ounces all-purpose flour, (approximately 4 1/2 cups) -2 ounces unsalted butter, melted -Vegetable oil, for pan -10 cups water -2/3 cup baking soda -1 large egg yolk beaten with 1 tablespoon water -Pretzel salt | Directions: Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. | from Doug

17: Banana Bread | Ingredients: 1 cup mashed bananas 1 cup white sugar 3/4 cup oil 2 eggs 1 1/2 cups flour 1 tsp. baking soda 1 tsp. salt 1 tsp. vanilla 1/2 cups walnuts, chopped (optional) | Mash bananas. Add rest of ingredients, except nuts. Mix well. Add nuts and stir in well. Out in greased loaf pan. | from Marsha Houk | Bake 1 hour at 325F

18: Apple Bread | 325 degrees 50-60 min Cream Together: 1/2 c margarine 1 c sugar 2 eggs 1tsp baking soda dissolved in 2 Tbsp milk Add: 2 c flour 1/4 tsp salt 1 tsp vanilla 2 cups grated or finely chopped apples Put into greased & floured loaf pan. Top with following crumbly mixture: 2 Tbsp sugar 2 Tbsp flour 2 Tbsp margarine (not a soft spread) 1 tsp cinnamon | Steven and Kelsey- You can go to the farm, or come home to pick all the apples you want. -Mom

19: Ingredients: 1 egg (or egg substitute like 1 banana) 1 cup milk of choice (dairy or non-dairy vanilla soy, hemp, almond, coconut...) 1/2 tsp. apple cider vinegar 2/3 cup pumpkin purée 1 cup Jules Gluten Free All Purpose Flour 1/2 tsp. salt 1/2 tsp. baking soda 1 Tbs. baking powder, gluten-free 3/4 cup cornmeal (certified gluten free) 1/2 cup granulated sugar 1 tsp. pumpkin pie spice 2 Tbs. flaxseed meal (optional) | Directions: Preheat oven to 350 F static or 325 F convection Mix the liquid ingredients and pumpkin until combined. Whisk in the dry ingredients until the lumps are removed. Expect the batter to be a bit thin, but not watery. Pour the batter into an oiled 8 x 8 baking pan or into oiled or lined muffin pans. Bake for 30 minutes for the cornbread, 20 minutes for regular corn muffins, or 12-15 minutes for mini-muffins. Insert a cake tester into the center of the bread to test for doneness; they should be lightly browned around the edges and firm to the touch in the centers. | Pumpkin Cornbread from Aunt Kelly Johnson

20: Gluten Free Bread | Dry Ingredients: 1 cup sorghum flour 1 cup potato starch 1/2 cup millet flour 2 teaspoons xanthan gum 1 1/4 teaspoons fine sea salt 1 T rapid dry yeast Sesame seeds - set aside for sprinkling on to Whisk together dry ingredients and set aside Liquid Ingredients: 1 1/4 to 1 1/3 cup warm water (at 110 to 115 degrees F) 3-4 T Canola oil 2 T honey or raw agave nectar to keep it vegan 1/2 tsp. mild rice, white wine cider vinegar, or lemon juice 1 T Ener-G Egg Replacer - whisked with 4 tablespoons warm water till frothy | Pour liquid ingredients into the bread machine pan Gently pour mixed dry ingredients on top of the liquid Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman. If you don't have a gluten-free cycle, the rapid rise cycle may also work. Check the dough after a few minutes of kneading. It should be closer to a muffin batter than bread dough, soft but not too wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid as needed. Humidity influences the dough, as does temperature (your bread will rise higher on a hot day). If you like a crusty loaf, remove the bread from the pan and place it in the oven at 350 degrees F for an additional 10 minutes. Keep an eye on it and don't let it get too brown. It should be a light golden color. | This yummy bread was not only the most successful egg-free yeasted bread I’ve made (2010), but the taste, texture, and tenderness make it one of my all-time top faves in gluten-free bread land. It didn't crumble and it didn't taste ricey (duh...there's no rice!). The combination of sorghum and millet with potato starch imparts a springy bread texture that reminded me of my favorite ciabatta bread recipe from my pre-gluten-free days. Love, Aunt Kelly

21: f you don't have a bread machine: Follow the instructions for whisking together the dry ingredients. Proof the yeast in the warm water (110 to 115 degrees F) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy). Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or egg); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like muffin batter than wheat based bread dough. Scrape the dough into a 1.5 pound loaf pan (or 7 to 8-inch round cake pan for ciabatta style) and smooth evenly (I use wet fingers). Top with sesame seeds. Loosely cover the pan and allow the dough to rise for 20 minutes in a warm spot. Preheat your oven to 350 degrees F. When the oven comes to temperature bake the bread until it sounds hollow when thumped. This might be anywhere from 35 to 45 minutes, and even up to 60 minutes if you're at higher altitude. Lower style round pan loaves will bake at 30 to 40 minutes, usually. If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color. Cool on a wire rack. | Baking Tips for Fabulous Gluten-Free Bread Have all the dry ingredients at room temperature. Water should be 110 to 115 degrees F (too cool and the yeast won't rise; too hot and the yeast will die). Yeast should be fresh - check expiration date. After a minute or two of mixing, open the machine and scrape down the sides of the pan with a soft spatula to help incorporate the bits of flour on the edges; I did this twice. Immediately after the mixing/kneading cycle was finished, I reached in and removed the paddle; then smoothed and pressed the dough and with wet fingers to even out the shape. It's not necessary to do this; I just prefer removing the paddle from the loaf ahead of time. When the dough was resting, I sprinkled a generous tablespoon of sesame seeds all over the top. When the machine beeped "done". I immediately removed the pan from the hot machine, and within a minute released the bread from the pan (if you don't do this, it steams and gets a bit soggy) and placed it on a wire rack to do the thump test. It should sound hollow when tapped. The loaf should feel firm, not squishy. I thought the sides were a tad soft so I placed the naked loaf directly into the oven on the center rack, then turned the temp to 350 degrees. I baked it for another 12 to 15 minutes, keeping an eye on it. When I tapped the bread, it sounded hollow. The crust was crusty. Done. Cool the loaf on a wire rack. Slice when cooled with a sharp serrated knife. If you don't wait for the loaf to cool, the bread will not slice evenly. I am thinking this bread would make fabulous burger buns and pizza crust. A note regarding altitude. At high altitude, you may only need one egg's worth of egg replacer. Readers sometimes ask if they can lessen either the oil or the sweetener in a recipe. In this case, I'd suggest, no. What really makes this bread tender and not crumbly is the give it gets from the honey and oil. When you don't use eggs or butter, you need to boost the stickiness factor and flavor. That's why I use good tasting olive oil and honey (agave would also work). Yes, you could use real eggs in this recipe. I don't see why not. Beat two large happy organic free-range eggs. If you find the center sinking, the dough may be too wet. Use less liquid; a tablespoon or two less. If you use milk or non-dairy milk instead of water, this could produce a denser loaf as well. If the bread is gummy in the center, use less honey or agave; both are humectant. If you use flax seed gel as an egg replacer, this can also create a gummy dough.

22: Chicken Chili | From Pastor Gary, Emily, and August Ridley | Ingredients: 1 (15 oz) can Great Northern beans, drained 4-6 boneless skinless chicken breast halves, cut up 1 clove garlic, minced 1 tsp cumin 1 (16 oz) jar salsa 1 (14.5 oz) can chicken broth 2 cups Mexican-style shredded cheese | Combine all ingredients in a slow cooker and cook on low for five hours.

23: Crab Bisque | ingredients: -1 can Cream of Mushroom soup -1 can Cream of Celery soup -2 soup cans of Vitamin D or Homogenized milk -1 cup heavy cream -1/4 cup dry white wine -1 pkg. (16 oz.) Crab meat - real or imitation | Pour ingredients in a crock pot and set on low for several hours until hot. Serve with a good, crusty bread and butter. | From Rick and Kristy Green

24: Cheeseburger Soup | Ingredients: 1/2 pound ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley flakes 4 tablespoons butter, divided 3 cups chicken broth 4 cups diced peeled potatoes (1-3/4 pounds) 1/4 cup all-purpose flour 2 cups (8 ounces) VELVEETA Pasteurized Prepared Cheese Product 1-1/2 cups milk 3/4 teaspoon salt 1/4 to 1/2 teaspoon pepper 1/4 cup sour cream | Directions: In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts). | from Mom

25: Sausage and Kale Soup | Ingredients: 1 lb ground hot Italian sausage 1 large diced white onion 2 tsp garlic puree 4 cups water 1 carton chicken stock 1 cup heavy cream 1 lb sliced red potatoes or head of cauliflower 1 celery stock 1 bunch of kale | Tastes best the next day! -Mom | Sauté Italian sausage and put aside to set firmness. Drain excess fat. In the same pan, sauté onion, celery, stems of kale, stock of cauliflower (if you are using it) and garlic over low-medium heat for approximately 15 minutes or until the vegetables are softened. Add chicken stock and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the chopped cauliflower flowerettes about 5 minutes before done. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale leaves, let all heat through and serve.

26: Sandy's Soup | 1 lb. ground beef 2 cans of corn 2 cans of rinsed black beans 1 large can of V8 1 package of powdered taco mix 1 package of Hidden Valley ranch dressing mix jalapeno slices | Directions: Brown the beef and drain of excess fat. Stir in the remaining ingredients, adding jalapeno slices to taste. | Since I like things that go together quickly, I use this soup a lot. I serve with sour cream, shredded cheese, and cilantro on the side for toppings. -Sandy Ryder

27: INGREDIENTS: 1 pound deerburger 1 cup onion, diced 1 cup raw potatoes, cubed 1 cup carrots, sliced 1 cup cabbage, shredded 1/3 cup dry barley 4 beef bouillon 1 bay leaf 1/4 teaspoon thyme 1/2 teaspoons salt 1/4 teaspoon pepper 11/2 quarts water 1 12 oz. can of tomatoes, sliced | Brown deerburger and onion in large kettle. Skim off fat if necessary. Add all other ingredients except barley. Bring to boil and add barley. Cover and simmer for 1 hour, or until vegetables and barley are tender. (Steven, you can add cabbage instead of barley) | Deerburger Soup | serves 6

28: Hummus | Ingredients: 1/4 C tahini (or 2 tsp olive oil + 1/4 C sesame seeds 1/3 C lemon juice 2 cloves garlic, minced 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp cayenne pepper 2 sprigs fresh parsley (or 2 tsp dried parsley) 15 oz can chick peas, drained, reserve liquid | Combine all except chick peas in a blender. Process until smooth. Add chick peas and process until desired consistency, adding as much reserved chick pea liquid as necessary. Transfer to a serving bowl and garnish with a drizzle of olive oil, if desired. Refrigerate to allow flavors to blend. Serve with pita bread, naan or fresh vegetables. | from Brooke Anderson

29: Hot Spinach and Artichoke Dip | Ingredients 1/4 cup plus 2 tablespoons vegetable oil 1/4 cup all-purpose flour 2 cups milk Salt Cayenne pepper 1/2 cup grated Parmesan (about 2 ounces) 1/2 cup grated Monterey Jack (about 2 ounces) 1 cup chopped onions 1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped 2 tablespoons chopped garlic 2 (15-ounce) cans artichoke hearts, drained and julienned Chips for dipping, corn, pita, etc | Preheat the oven to 400 degrees F. Preheat the oil in a deep fryer. Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside. In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown. Serve the chips with the dip. | from Mom C.

30: Guacamole | Ingredients: 3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced | In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Cover well with saran wrap so there are no air pockets. Let sit at room temperature for 1 hour then check the seasoning and serve. | from Mom C.

32: Chicken Satay with Peanut Sauce | 1 C canned coconut milk 1 Tbsp soy sauce 1 1/2 tsp curry powder 3/4 tsp ground corriander 2 tsp cornstarch 1 or 2 whole chicken breasts bamboo skewers or metal shish kebab sticks | from Brooke Anderson

33: Combine first five ingredients in a shallow bowl. Cut chicken breasts into long strips approximately 3/4 inch wide. Add chicken to marinade. Cover and chill for 1-24 hours. If using bamboo skewers, soak in water 30 minutes before using. Heat grill to medium heat while you skewer the chicken. Grill till thoroughly cooked, flipping once (about 3-5 minutes per side). Serve with rice and peanut sauce. | Peanut Sauce: 1 C smooth peanut butter 1/3 C soy sauce 1/4 C sesame oil 3 Tbsp rice vinegar 2 Tbsp minced garlic 2 Tbsp fresh grated ginger root 1 1/2 tsp chili paste or dried hot pepper flakes 1 Tbsp hoisin sauce 1 1/2 Tbsp lime juice 3/4 C water Blend all ingredients until smooth. Can be refrigerated up to a week.

34: To Kelsey and Steve: Nancy and I are so happy for you two at this time of your marriage. We wish you the happiest married life. Our biggest hope is that we have been able to come to Ludington to help you celebrate the event. We love you and look forward to meeting Steve and the two of you coming to Idaho to see us. When you do, guess what you'll be having for dinner? Enjoy these recipes as they have been shared with many, many of our friends and family over the years. Love ya, Nanna & Poppie

35: Flank Steak with Garlic Ginger Sauce | Garlic-Ginger Sauce (recipe on the right) 1 flank steak (2 pounds) 1 tablespoon soy sauce 1 tablespoon sesame oil 1.Make the sauce. 2.Preheat broiler. 3.Sprinkle both sides of the steak with the soy sauce and sesame oil and rub into the meat. 4.Broil 6 inches from the heat for 5 to 7 minutes per side, depending on desired doneness. Cut the steak diagonally into thin slices. 5.Overlap 5 or 6 slices on each serving plate and top with several spoonfuls of the garlic-ginger sauce. Serve hot or at room temperature. 6 portions | Sauce: cup olive oil 6 cloves garlic, finely minced 3 tablespoons chopped fresh ginger root 4 large carrots, peeled and cut into small dice 5 scallions (green onions, white part and 2 inches green), sliced 1 cup dry white wine cup water 1 tablespoon dried oregano Pinch red pepper flakes cup chopped fresh Italian parsley Salt and freshly ground pepper, to taste | 1.Heat the oil in a medium-size skillet over medium heat. Add the garlic, ginger, and carrots and sauté for 10 minutes. 2.Stir in the scallions and sauté 2 minutes more. Add the wine, water, oregano, and red pepper flakes and simmer uncovered over low heat for 30 minutes. 3.Stir in the parsley and season to taste with salt and pepper.

36: Brussels Sprouts with Maple and Walnut Vinaigrette | Combined with nuts and maple syrup this vegetable glistens and reminds us of family gatherings- all the good warm times. A real hit for all those non-brussels sprouts lovers! -Nanna and Poppie | 4 cups Brussels sprouts 4 tablespoons sherry vinegar 4 tablespoons pure maple syrup 1 tablespoon Dijon-style mustard 1/2 cup walnut oil Pinch freshly grated nutmeg Salt and freshly ground black pepper, to taste 1 cup coarsely chopped walnuts | 1.Cut an X in the bottom of each Brussels sprout. Steam until tender but still firm. 2. Meanwhile, whisk the vinegar, maple syrup, and mustard together. Gradually whisk in the oil. Season with the nutmeg and salt and pepper to taste. 3.Toss the hot Brussels sprouts with the walnut and vinaigrette. Serve immediately. 8 portions

37: Thanksgiving Potatoes | 9 large baking potatoes, peeled and diced 1/2 cup (1 stick) unsalted butter, room temperature 12 ounces cream cheese, room temperature cup sour cream teaspoon ground nutmeg Salt and pepper to taste | The combination of butter, cream cheese, and sour cream make these mashed potatoes super rich and a special treat on Thanksgiving (or anytime). We guarantee that they’ll become a welcome addition to your family’s traditional meal. -Nanna and Poppie | 1.Place the diced potatoes in a large saucepan and add water to cover. Heat to boiling. Reduce heat and simmer over medium heat until tender. Drain. 2.Place the potatoes in a mixer bowl. Cut the butter and cream cheese into small pieces and add to the potatoes. Beat with an electric mixer until light and fluffy. Beat in the sour cream. Season with the nutmeg and salt and pepper to taste. 3.Serve immediately or reheat in a buttered casserole at 300 degrees F for 20 minutes, if you want to prepare them in advance.

38: Fried Catfish Tacos with Chipotle Slaw | 2 (6 to 8-ounce) catfish filets 1/4 cup milk 1/4 cup Creole mustard 1 teaspoon hot sauce 3/4 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 cup flour 1/4 cup yellow cornmeal 1 tablespoon Essence, recipe follows 4 to 6 cups vegetable oil for deep-frying 2 teaspoons finely chopped chipotle pepper in adobo sauce (wear gloves please!) 1/2 cup mayonnaise 2 tablespoons honey 1 tablespoon lime juice 1/4 pound shredded white cabbage (about 1 cup) 1/4 pound shredded red cabbage (about 1 cup) 1/4 cup finely chopped red onions 1/4 cup chopped green onions 8 crispy corn tortillas | Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup | from Mom C

39: Using a sharp knife, cut the catfish filets into 1-inch thick strips on the diagonal. Place fish in a medium mixing bowl along with the milk, Creole mustard, hot sauce, 1/2 teaspoon of the salt, and cayenne pepper and stir to thoroughly combine. Refrigerate for 1 hour. Meanwhile, make the Chipotle Slaw by combining the chipotle pepper, mayonnaise, honey and lime juice in a large mixing bowl. Stir well, then add the shredded cabbage, red onions, green onions and stir to thoroughly combine. Season with the remaining 1/4 teaspoon of salt, and refrigerate until ready to assemble the tacos. Heat the vegetable oil in a large cast-iron skillet or a deep fryer until a thermometer registers 350 degrees F. In a shallow plate or bowl combine the flour, cornmeal, and Essence. Dredge each piece of fish in the flour mixture until well coated on all sides. When the oil is hot, gently place the fish in the hot oil and deep fry until the fish is golden-brown on all sides, about 2 minutes. Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste. Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle. Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells.

40: Carrot Broccoli Casserole | from the Marcums | 1 box of stuffing 2 chicken breast 1 head of broccoli 3 or more cups of carrots cheese sauce (look below) French fried onions | CHEESE SAUCE- on medium heat 3 TBL of butter, melt and add 3 TBL of flour. Cook 1 min. Add 2 cups of milk and cook till thick (turn temp. up if needed) stirring constantly. Add 5-6 slices of cheese and stir till melted. | Prep and cook: stuffing, chicken (cubed), broccoli (cut in small pieces), carrots (cut into desired size). Layer stuffing on bottom of casserole dish, then chicken, then veggies. Pour cheese sauce over top to cover. Bake 350 degrees for about 20min. Top with French fried onions. Tip: you can cook it with the French fried onions or top them after the casserole is cooked. Onions can become mushy or soft if cooked with casserole.

41: Tater Tot Casserole | from the Marcums | 1 1/2 pounds Ground Meat 1 Can of Cream of Mushroom or celery soup 1 bag of frozen mixed veggies 1 cup of Cheddar cheese 1 bag of Tater tots | Cook meat thoroughly mix in condensed soup. I prefer to cook the veggies and tater tots first too but you can just mix the casserole together and cook longer in the oven if you prefer the slower method. Layer in casserole dish- meat, veggies, sprinkle cheese on, then layer tater tots on top. Bake at 350. Time varies depending on slower (maybe 50 min) or faster (10 min) method.

42: Easy Beef Enchiladas | Ingredients: 1 lb (at least 80%) ground beef 2 cups of shredded cheddar cheese (I use sharp) 2 cans (10oz each) Old El Paso Enchilada sauce, it comes in Mild and Medium temperature so the choice is yours 10 - Six inch flour tortillas | 1. PREHEAT the oven to 375 degrees F. Lightly grease 13 x 9 inch glass or metal baking dish. Brown your ground beef and drain the grease, to that add 3/4 cup of the enchilada sauce and 1 cup of cheese. 2. SPOON enchilada filling onto tortillas; roll up and place seam sides down in backing dish. 3. POUR remaining enchilada sauce over top; sprinkle with remaining cheese. 4. BAKE for 15 to 20 minutes or until hot. | This is a VERY EASY recipe and a much requested dish at my home, enjoy! Pedimos más ricas bendiciones de Dios para usted y su matrimonio. Love, Kelly Burwell

43: Chicken Enchiladas | Directions Preheat oven to 350 degrees F. Lightly grease a large baking dish. In a large mixing bowl combine the green chiles, soup, sour cream, and garlic powder. Mix well. Reserve 3/4 of this sauce and set aside. Reserve cup of cheese. To the remaining 1/4 of the sauce add the chicken and the rest of the shredded Cheddar cheese. Stir together. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. Spoon the reserved mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese and top with the green onions. Bake for 30 to 35 minutes, or until cheese is bubbly. | Ingredients: 1 (4 ounce) can diced green chiles 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup sour cream 1/2 teaspoon garlic powder 1 1/2 cups cubed cooked chicken breast meat 2 cup shredded Cheddar cheese, divided 6 (12 inch) flour tortillas 1/2 cup chopped green onions | serves six | from Mom C.

44: Chicken a la Can Can | 1 can cream of chicken soup 1 can cream of celery soup 1 soup can of water 2 (6 oz.) cans Swanson's boned white chicken 1 soup can Minute Rice 1 can onion rings | Mix all ingredients except onion rings and bring to a boil. Cover, reduce to simmer for approximately 7 minutes. Pour into casserole dish. Top with onions and bake at 350 for approximately | from Grammy | serves 6

45: Rick's BBQ Ribs | Ingredients: 4-5 pounds baby back pork loin ribs 1/2 onion, diced 1/4 cup molasses 1-1/2 cups water 3/4 tbsp. dry mustard 1/2 tsp. chili powder 2 cups ketchup 2/3 cup vinegar 1/2 cup brown sugar 1 tbsp. salt dash of Liquid Smoke | Directions: Bake ribs, covered, for two hours at 325 degrees with no sauce. Blend all above ingredients for the sauce and pour over ribs (covered) to bake for another two hours at 325 degrees. Meat will be falling off the bone, it's so tender! | From Rick and Kristy Green

46: Lasagna | Ingredients: -1 lb ground beef (I use 50% less fat breakfast sausage personally) -2 cans spaghetti sauce -1/2lb mozzarella cheese (approx 2 cups shredded) I probably use more than it calls for. It also tastes good with the "italian mixture" bag of cheese. -2oz parmesan cheese (approx 2/3 cup grated) -1 egg (approx 1 egg white and 1 egg yolk) -22oz ricotta cheese (approx 2 1/2 cups) -1/4cup chopped fresh parsley (dried will be fine but eyeball the measurement since it takes less of the dried) -pinch of nutmeg (my secret seasoning) -10oz lasagna noodle | Directions: First things first - get the water boiling in a large pot for cooking the noodles, it takes a while to get it going. while you are waiting you can turn on the oven, take care of the beef mixture and cheese mixtures. When you have a strong boil start placing the noodles in; one at a time to keep them from sticking. I do 3 at a time and layer the lasagna as they are coming out of the water. Heat oven to 375 degrees. Brown ground beef or sausage until cooked through and then add spaghetti sauce. In a large bowl beat egg, stir in ricotta, parsley, nutmeg, and half of the parmesan. | Assembly: (this is the key to good lasagna form) Line bottom of 13 x 9 pan with sauce and layer as follows: noodles ricotta mixture sauce noodles sauce 1/2 the mozzarella noodles ricotta mixture sauce noodles remaining mozzarella and parmesan | from Mom | Have Fun! Let's make a tradition of this one! :-) -Mom | I have NO IDEA how long I bake this, all I know is that I keep checking until it is bubbling and the top is brown. I think it's about 45 minutes.

47: Chicken Fricassee with Dumplings | 2 1/2 to 3 lb chicken 1 cup Bisquick baking mix 2 tsp salt 1 tsp paprika 1/8 tsp pepper 2 tbsp shortening 1 tbsp butter 1 can condensed cream of chicken soup 1 1/2 cups milk Dumpling dough 1/2 tsp parsley flakes 1/4 tsp poultry seasoning | Wash chicken pieces and pat dry. Mix baking mix, salt, paprika and pepper in paper or plastic bag. Shake 2 or 3 pieces of chicken at a time in bag to coat thoroughly. Melt shortening and butter in large skillet; brown chicken on all sides. Remove chicken. Drain fat from skillet; stir in soup and milk and add chicken. Cover and barely simmer about 45 minutes or until thickest pieces are tender. Twenty minutes before end of cooking time, prepare Dumpling dough as directed on baking mix package, adding parsley flakes and poultry seasoning before mixing in liquid. Drop dough by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 10 minutes longer.

48: Quick Parmesan Chicken from Audrey Morgan | Ingredients: 4 skinless, boneless chicken breasts 2 cups Prego® Traditional Italian Sauce* 1/2 cup shredded mozzarella cheese 2 tablespoons grated Parmesan cheese 4 cups hot, cooked spaghetti | Place chicken in 2-quart shallow baking dish. Top with pasta sauce. Sprinkle with mozzarella cheese and Parmesan cheese. Bake at 400 degrees F for 25 minutes or until done. Serve with spaghetti.

49: Joan Olson's Favorite Meatloaf | 1 lb ground beef 1 c soft bread crumbs 1/2 c milk 2 eggs 1 t salt 1/4 t garlic salt Combine the above six ingredients. Form into a loaf in a square or oblong cake pan. Bake at 375 degrees, uncovered, for 30 minutes. Meanwhile, sauté chopped onions in butter until onions look transparent. Then add remaining ingredients and let simmer. Pour sauce over meatloaf and bake an additional 15 minutes. 1 c chopped onions 3 T butter c catsup c water 3 T Worcestershire sauce 3 T vinegar 3 T brown sugar | Kelsey, everyone loves this meatloaf. I love putting red potatoes in the oven at the same time your meatloaf goes in the oven. In 45 minutes they both can come out of the oven together. The baked red potatoes are a perfect accompaniment to the meatloaf. Fix a fruit salad or green salad with this, and you have a meal you can serve to company. If you have meatloaf left, slice it cold and use for a sandwich with all your favorite sandwich fixings. | NOTE FOR BREADCRUMBS: (you can use 2 or 3 slices of bread torn small, or make your own bread crumbs by tearing small and putting in low oven till crispy)

50: Creamed Chicken and Biscuits | 1/2 large onion (can used minced onion) 1 1/2 tsp. butter (omit if use minced onion) 4 cups cooked chicken, chopped 1 can cream of chicken soup 1 cup sour cream 1/2 cup milk 1 cup shredded cheese 6-8 frozen biscuits (I use the Flaky Pillsbury biscuits) | Preheat oven to 350F. Grease 9x13 pan. Chop onion and put in melted butter, saute. Combine chicken, soup, sour cream, milk and onion in medium bowl. Mix well. Spoon mixture into pan and bake for 15 minutes. Remove from oven. Sprinkle with 3/4 cup cheese. Arrange biscuits on top, sprinkle with remaining cheese. Bake about 20 minutes longer (until biscuits are golden brown and sauce is bubbly. | from Marsha Houk | George and Marsha

51: Chicken Pot Pie from Susan Whitenight and Patrick Cooper | 3 cups cooked (leftover) or canned chicken or turkey 1 20 oz pkg mixed frozen vegetables, cooked 1 can cream of celery soup 1 can cream of chicken soup 1 cups water 4 chicken bouillon cubes Topping: 2 cups baking mix (Jiffy or Bisquick) 1 stick of butter or margarine melted 1 cups milk | Melt bouillon cubes in water and stir into soups. Add chicken and vegetables. Pour into a 9 X 1 pan. Mix together topping ingredients (will be thin) and pour over chicken and vegetable mixture. Bake at 400 degrees for 40 to 50 minutes until bubbly and golden brown. Serve with a nice salad. Leftovers are great and this freezes well.

52: Big Game Pie | Ingredients: DOUBLE PIE CRUST PASTRY from the grocer’s freezer: 2 CUPS CUT UP COOKED BIG GAME 1 1/2 CUPS THINLY SLICED POTATO 1/2 CUP THINLY SLICED CARROT 1/2 CUP CUBED RUTABAGA, 1/2" PIECES 1 SMALL ONION, THINLY SLICED AND SEPARATED INTO RINGS 1 PACKAGE (.75 OZ) HERB-FLAVORED BROWN GRAVY MIX 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER 1 TABLESPOON BUTTER OR MARGARINE, CUT UP GLAZE: (OPTIONAL) 1 EGG 1 TABLESPOON WATER | Combine flour and salt in medium mixing bowl. Cut shortening and 3 tablespoons butter into flour until particles resemble coarse crumbs. Sprinkle flour mixture with cold water while tossing with fork, until particles just cling together. Divide into two balls. Heat oven to 375 degrees. Roll one ball on lightly floured board into thin circle at least 2 inches larger than inverted 9-inch pie plate. Fit pastry into pie plate. Trim overhang. Layer meat, potato, carrot, rutabaga, and onion in pastry shell. Prepare gravy mix according to package directions, adding 1/4 teaspoon salt and the pepper. Pour into pie. Dot pie filling with butter. Roll out remaining pastry. Place on filling. Seal and flute edges. Cut several slits in pastry top. In small bowl, blend glaze ingredients. Brush over pastry top. Bake until crust is golden brown, about 1 hour. Let stand 10 minutes before serving. | TIPS: If you do not have any cooked meat the following method works great. Preheat oven to 350 degrees. Cubed stew meat or steak works well in this recipe. Trim off all the fat. Place in a covered baking dish with about 1/4 cup water, dash of salt and pepper to taste. Bake for 45 minutes. Remove from the oven and let cool. Use above. The pie is best if the vegetables are parboiled first. Bring a medium pan of water to a boil. Drop in the potatoes, rutabaga, and carrots and continue to boil for 5 minutes. Remove from the water and use above. This dish is best when served with soy sauce for seasoning. | If you're short on time, use two frozen or refrigerated pre-rolled piecrusts instead of the homemade crust. Remove one of the crusts from its foil pan, and use it for the top crust.

53: Chris’s Baked Beans from Aunt Chris Street In one large pot: 2 32 oz cans beans (Bush, Spartan, whatever) 1 16 oz chili beans 1 med onion 1 small green pepper cup ketchup cup mustard to cup brown sugar Bake at least 2 hours The most important thing, cook 24 to 36 hours ahead of serving time. Let set in frig so flavors blend. Then heat when ready to serve. | Twice Baked Potatoes from Grandpa and Grandma Bransdorfer 12-14 Idaho Potatoes 1 can 8 ounce condensed milk 1 stick butter 2 tbsp. chives (fresh or frozen) 8 ounce Philadelphia cream cheese Salt Pepper Paprika Bake potatoes. Cut in half length wise while still hot. Scoop into mixing bowel. Save skins. Mash potatoes until smooth adding butter, little at a tome. Salt and pepper to taste. Add cream cheese, little at a time and mix together. Add milk and chives gradually mixing until mild is absorbed. Scoop mixture back into shells. Sprinkle top lightly with paprika. Warm potatoes in oven on cookie sheet for about 30 minutes at 350 degrees. Potatoes can be frozen. To reheat place frozen potatoes on cookie sheet, cover lightly with aluminum foil, heat 1 hour at 400 degrees.

54: Venison Lasagna 1 pound ground venison 1 jar 28 oz. Prego Spaghetti sauce 8 oz mozzarella cheese 16 oz cottage cheese Lasagna noodles (6) 1 egg 1/4 cup Parmesan cheese Preheat oven to 350 degrees and spray 9 X 12 baking dish with non-stick cooking spray. Brown meat, drain the fat and add to the spaghetti sauce. Mix cottage cheese, Parmesan cheese, and egg in bowl, set aside. Cook Noodles according to package. Layer 1/4 of the sauce in the baking dish, two noodles, 1/3 of the cottage cheese mixture and 1/4 of the mozzarella cheese. Repeat layers. Layer the remaining sauce and mozzarella cheese. Cover and bake for one hour. Let stand 10 minutes before serving. Variations; add one bag of steamed spinach on top of the cottage cheese. Add parsley to the cottage cheese mixture. | Steven and Kelsey-According to Thumper in Bambi, it is good to eat your greens. -Mom | from the Allards

55: Moose Parmesan | Sauce Ingredients 1 jar of Prego 1 medium onion, chopped fine 3/4 teaspoon oregano leaf 1/2 teaspoon sweet basil 1/4 teaspoon thyme leaf salt and pepper, to taste | Meat Ingredients 1 pound round steaks, sliced 1/2 inch thick 1 cup flour 1 egg, beaten 1 tablespoon basil 1/2 teaspoon garlic powder 1/2 cup olive oil 1/2 pound provolone cheese, sliced 1/4 cup grated Parmesan cheese | 1. In a large saucepan, brown the onion in olive oil. Add the garlic, tomatoes, and spices. Simmer for 30 minutes. While the sauce simmers, prepare the meat. 2. Pound both sides of the steaks with a tenderizing hammer to 1/4-inch thickness. Pour 1/2 cup of the flour in a bowl. Beat the egg in a second bowl. Combine the remaining 1/2 cup of flour, the basil, and the garlic powder in a third bowl. 3. Pour the olive oil 1/4 inch deep into a heavy skillet, and heat on medium to medium-high setting. Dip the steaks first in plain flour, then egg, and then seasoned flour. You want to cook the cutlets quickly (without burning the breading) until they're a golden brown. The sauce and meat should be done about the same time. 4. Preheat oven to 350 degrees F. Spread a layer of tomato sauce on the bottom of an ungreased 9X13X2 inch baking pan. Then add a layer of the cooked meat. Cover the meat with sauce and cover with aluminum foil and cook for 1 1/2 hours. 5. Remove from the oven and add the provolone cheese and return to the oven uncovered for 20 minutes or until the cheese is melted. Top individual servings with grated Parmesan cheese. | from the Allards

56: Mac N Gruyere Cheese | Ingredients: 1 1/2 cups milk 1/2 cup Half and Half 1/4 cup flour 1/2 cup butter 2/3 pound Gruyere cheese (we used smoked Gruyere because that’s what was available) 1/4 cup parsley 1 Granny Smith apple salt and pepper garlic powder 16 oz. bag pasta 3/4 cup Panko breadcrumbs | Prepare Pasta: Cook according to directions, but don’t cook all the way because it will finish cooking in the oven After draining, return noodles to pot | Prepare Sauce: Shred cheese Shred apple Melt 1/4 cup butter in medium saucepan Whisk in flour and cook about a minute (removes the raw flour taste) Add milk and half and half ~ do not boil Cook until slightly thickened, then turn off heat Add cheese, parsley, garlic powder, salt, and pepper to sauce Once blended, stir in grated apple | Add Sauce to Noodles: Add sauce to noodles and carefully stir together, covering noodles Pour into 9x13 baking dish Top with breadcrumbs Place in oven for ten minutes. | (For a crispy topping, when you see the top starting to turn brown, switch the oven to broil for a short time) | We served our dish with a light salad because the Smoked Gruyere has a rich flavor. I recommend Girard’s Apple Poppyseed Salad Dressing, and a side of veggies sprinkled with Cabela’s All Purpose Seasoning ~ Yum! Yum!! Yum!!! Kelly Johnson and Idaho Family

57: Swedish Meatballs | Ingredients: 1 pound of minced meat/ground beef 1/2 cup dried breadcrumbs 1 1/2 cup cream/milk (half and half) 1/8 tsp white pepper or allspice 1 egg 1/2 tsp salt 1 tsp chopped onion | Directions: Leave breadcrumbs to swell in the cream or milk. Stir the meat with salt and spices. Pour in egg and onions. Add the breadcrumbs/cream mixture. Work everything together well. Shape into small meatballs and fry in butter for 3-5 minutes. After frying, add some water to the hot pan (about 1 cup). Stir and add some flour and milk/cream. Boil for about 5 minutes. (Sauce) | Ingredients: 2lb bag of frozen hashbrowns 16oz container of French onion dip 1 can of cream of chicken soup 8oz or 2 cups of shredded cheddar cheese 1 1/2 stick of margarine or butter (divided) 1 cup of cornflakes | from the various Swedish people | Cheesy Potatoes | from Kelly Anderson and family | Directions: Melt 1 stick of butter and mix it with the soup, the french onion dip, and the cheese. Add the potatoes. Put it all in a 9x13 pan. Melt the remaining half stick of butter. Toss the cornflakes in the butte, put them on top and bake for an hour at 350F. Double when taking to potlucks...Because it's always gone!

58: Crispy Chocolate Bars from Ruth Olson | Ingredients: 1 package (6 oz., 1 cup) semi-sweet chocolate chips 1/2 package (6 oz., 1 cup) butterscotch chips 1/2 cup peanut butter 5 cups corn flakes or honey crunch corn flakes | 1. In large saucepan, combine chocolate and butterscotch chips and peanut butter. Stir over low heat until smooth. Remove from heat. | 2. Add corn flakes or honey crunch corn flakes cereal. Stir until well coated. | 3. Using buttered spatula or waxed paper, press mixture evenly into 9 x 9 x 2 inch pan coated with cooking spray. Cut when cool. Yield: About 32 bars. They are small.

59: Kelsey's Irish Potato Candy | Ingredients: 1/4 c. (1/2 stick) softened butter 4 oz. cream cheese, softened 1 tsp. vanilla 1 lb. box confectioners' sugar 1 (7 oz.) bag flaked coconut Ground cinnamon Walnuts broken to resemble spuds | Cream together the butter and cream cheese. Beat in the vanilla and confectioners' sugar, then the coconut. Roll into small balls the shape of a potato. Roll in cinnamon and apply walnuts pieces to resemble the spuds of a potato. Refrigerate until firm.

60: Peppermint Bark | Ingredients: 12 oz chocolate chips 1 pound white chocolate chips 1/2 teaspoon peppermint extract 1/2 cup peppermint candy, crushed | Tips for perfect bark: 1. Don't make the layers too thin as this can cause the layers to separate. 2. Take the bottom layer out of the fridge a few minutes prior to spreading the top layer. Sometimes if the bottom is too cold, the top will set but may not bond completely with the bottom. 3. If there's condensation on the bottom when you remove it from the fridge, sometimes this prevents the top from sticking to it, as well. 4. I use white chocolate chips that contain cocoa butter, which are good quality chips. Read the label as the kind of white chocolate you use may affect the bonding. I also use a good quality (Kroger brand) semisweet chocolate chips - again, read labels - the label should say they are real chocolate, not "chocolate flavored". I have used the white and chocolate flavored "barks" that are sold in blocks with success when I make a one layer bark. For multiple layer barks, I like to use real chocolate. 5. Let the bark sit out a few minutes before you try to cut or break it apart. Love, Mom

61: Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes. Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. You can use your microwave for this if you’re brave! Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy. Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2” wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes 2lbs.

62: Gigi's Christmas Broiled Grapefruit ingredients: Ruby Red Grapefruit Light Brown Sugar maraschino cherries directions Cut grapefruit in half, separate segments with a knife carefully so you don't puncture through the skin. Sprinkle halves with brown sugar and place cherry in the center. Broil until sugar starts to boil, about 4 minutes. | Forgotten Angel Cookies from Grammy Ingredients 2 large egg whites, at room temperature 1/2 teaspoon cream of tartar 2/3 cup superfine granulated sugar 1 teaspoon vanilla extract 1 cup semisweet chocolate chips or finely chopped semisweet chocolate 1 cup finely chopped walnuts Directions Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside. In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 6 hours and up to overnight, or until cookies are crisp and dry.

63: Swedish Chocolate Balls | Ingredients: 1 stick of butter (melted) 1/2 cup of sugar 1 Tablespoon of vanilla 3 Tablespoons of cocoa 1 1/2 cups of oatmeal 3 Tablespoons of coffee | Mix everything together. Refrigerate until firm. Roll into balls and coat with coconut or pearl sugar or anything else you choose. :)

64: Aunt Ann's Raspberry White Chocolate Bars | ingredients: 1 1/2 cups sugar 1 1/2 cups butter, softened 1 teaspoon salt 2 teaspoons vanilla 4 cups all-purpose flour 2 eggs 1 (18-ounce) jar red raspberry preserves 1 cup vanilla milk chips | directions Heat oven to 350F. Combine sugar, butter, salt and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low. Beat, adding flour 1 cup at a time and scraping bowl often, until mixture resembles coarse crumbs. Remove 1 cup crumb mixture; set aside. Add eggs to remaining crumb mixture in bowl; beat until mixture forms a dough. Press dough evenly into ungreased 13x9-inch baking pan. Bake for 30 minutes or until lightly browned. Spread preserves over hot, partially baked bars. Sprinkle vanilla milk chips over preserves. Sprinkle with reserved crumb mixture. Continue baking for 20 to 25 minutes or until topping is lightly browned. Cool completely. Cut into bars. 48 squares

65: Eclair Dessert from Auntie Gail Moss | INGREDIENTS 1 box of graham crackers Filling: 2 sm pkgs. instant French vanilla pudding 3 cups of milk 1 tub of whipped topping Glaze: 2 sq. unsweetened chocolate 3 Tbsp. margarine 2 Tbsp. corn syrup 3 Tbsp. milk 1 Tsp. vanilla 1-1/2 cup powdered sugar | Directions: Line bottom of 13x9 pan with whole graham crackers. Mix pudding with milk and beat on low speed for 2 minutes. Fold in whip topping. Spread half of mixture over graham crackers and top with another layer of crackers. Put remainder of filling over crackers and top with final layer of crackers. Melt chocolate and butter over low heat. Remove and add corn syrup, milk, vanilla and blend. Add powdered sugar and mix till blended. Pour glaze over graham crackers and spread evenly. Refrigerate overnight.

66: Frozen Strawberry Dessert from Auntie Gail Moss | 1 8oz. lite philadelphia cream cheese (softened) 3/4 cup sugar (1/2 cup if pre-sweetened strawberries) 1 package (10oz) frozen strawberries or raspberries 1 can (20oz) crushed pineapple 3 sliced bananas 1/2 cup chopped nuts 1 cup miniature marshmallows 8oz coolwhip | Beat cream cheese and sugar together well. Add strawberries or raspberries and drained pineapple, bananas, chopped nuts, and marshmallows. Fold in coolwhip. Put in 9x13 pan and freeze. Remove 15 minutes before serving.

67: Easy Brownies from Sandy Ryder | This recipe for homemade brownies has been used by our family for years. When we were young and wanted a snack, we learned very quickly to whip this up --by memory! | Stir together in the following order: 4 T. Hershey cocoa 1 cup melted Crisco 2 cups sugar 4 eggs well beaten 1 cup flour dash of salt 1 t. vanilla Spray a 9 X13 with Pam. Pour in brownie mix. Bake at 350 degrees for 24 minutes.

68: Pie Crust from Joan Olson | 1 3/4 c flour 1 t salt Mix flour & salt together with a whisk. Add: 1/2 c canola oil Mix together with a large fork until all the flour is moistened. Add 3-4 T iced cold water Mix together with the fork. Divide the dough in 2 equal pieces. | Shape it into a pancake sized circle and put on a large piece of waxed paper. Make sure your edges are smooth. Then put another large piece of waxed paper over the top and roll with rolling pin. Roll from the middle of the dough. If the edges crack, just fix it with your fingers and continue rolling till your circle will fit into a 9” pie pan – with a little hanging over the edge. Then put your pie filling of choice in the pie pan. Roll the other half the same as first one. Put vent marks in the top crust while still on the waxed paper. Put top crust over your pie. Crimp the edges together. Bake 375 45 minutes. | Perfect for a new bride! With this recipe comes a “mentoring” session if you would like. Pie baking is not daunting once you get a few basics down. I would love to help you. You can be a great pie baker – there is no magic – just a desire to learn. -Joan

69: Hot Fudge Sauce from Marsha Houk | Ingredients: 1 cup chocolate chips 1/2 cup margarine 2 cups confectioners' sugar 1 1/3 cup evaporated milk 1 tsp. vanilla | Melt chips and margarine. Add sugar and milk, blending well. Stirring constantly, bring to a boil and cook about 8 minutes. Add vanilla. Serve over ice cream or cake. | Kelsey, I rejoice with you and Steve as you enter a new chapter of life. May you know the depth and strength and joy of a marriage founded firmly on is an incredible blessing. May you keep flexible and keep a sense of humor along the way! :) These are some tried and true favorites at our home--hope they might be yours also! Love and prayers, Marsha

70: Chocolate Chip Cookies Grandma Allard's Recipe | Sift: 2 cups flour, plus 4 TBL flour 1 tsp. soda 1 tsp salt Add 6 ounces of chocolate chips 1/2 cup walnuts SET A SIDE Blend: 1/2 cup oil 1 cup sugar 1 cup brown sugar Add: 1 tsp vanilla 1/2 tsp water Beat in 2 eggs and add flour mixture Stir all together. Drop by tablespoon on cookie sheet Bake at 375 for 8-10 minutes

71: Idaho Snow Ice Cream from Aunt Kelly | Ingredients: 1/2 cups half & half (or whole milk) 1/4 cup sugar 1/2 tsp. vanilla (or other flavoring) 4 cups of clean snow or shaved ice | Blend the milk, sugar, and vanilla together until the sugar dissolves. Add 4 cups of snow, and stir until you get the same consistency of ice cream. Add toppings or chocolate syrup to make a Snowy Sundae!

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  • By: Megan A.
  • Joined: over 7 years ago
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About This Mixbook

  • Title: Steve and Kelsey
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: over 7 years ago
  • Updated: about 7 years ago