Family and Consumer Sciences portfolio



APPETIZERS BACON WRAPPED MEATBALLS – Taste of HomePreheat oven to 375 bine and mix well in a large bowl:2 eggs2 T. milk3/4 cup shredded Parmesan cheese1/4 cup seasoned bread crumbs1/2 tsp. salt1/4 tsp. pepper1 pound extra-lean ground beefShape into 1” balls.In a large skillet cook over medium heat until partially cooked but not crisp:24 bacon strips, cut in half widthwiseRemove to paper towels to drain.Wrap a piece of bacon around each meatball; secure with a wooden toothpick.Place meatballs on a greased rack in a shallow baking pan or broiler pan.Bake for 8 minutes. Turn; bake 3-5 minutes longer or until meat is no longer pink and bacon is crisp.YIELD: 48 meatballsARTICHOKE DIPJerry DyerPreheat oven to 325 degrees.Mix in a med. size mixing bowl:1 cup canned artichoke hearts, mashed4 oz. cream cheese, softened1 cup mayonnaise2 – 4 T. finely chopped onions3/4 cup parmesan cheese, shredded1/2 tsp. garlic mincedSalt and pepper to tasteSpread mixture in a loaf pan.Sprinkle 1/2 cup shredded parmesan cheese on top.Sprinkle top with paprika.Bake 20-25 minutes.Serve with a variety of mild flavored crackers.Sinful StuffTricia DeAngelo1 ? C. Sour Cream? C. Green Onion2 C. grated cheese1 tsp. Worcestershire Sauce8 oz. pkg. Cream cheese1 Large Bread Bowl? C. Finely Chopped HamFrench Bread for dippingMix all ingredients. Pour inside a hollowed bread bowl and place lid back on. Wrap in tin foil. Bake for 1 Hour at 350 degrees.MINI CORN DOGS Just A Taste – InternetCut 12 oz. pkg hot dogs in half, then insert a lollipop stick into the cutoff end of each hot dog. Thoroughly dry off the hot dogs with paperIn a large bowl mix together:1/2 cup yellow cornmeal1/2 cup all-purpose flour (plain flour)2 Tablespoons sugar2 teaspoons baking powder1/8 teaspoon saltIn a liquid measuring cup, whisk together:1/2 cup whole milk (175 ml)Stir the liquid mixture into the dry mixture until combined.Pour 4” of vegetable oil into a large, heavy-bottomed stock pot. Attach a deep-fry thermometer, heat oil to 360 degrees F. (185 degrees C.)Line a plate with several layers of paper towels.Dip each hot dog in the batter until it's completely coated, lightly shake off the excess, then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate. Repeat the breading and frying process with the remaining hot dogs. Serve immediately with yellow mustard and ketchup.NOTES: When dipping the hot dogs in the batter, it's easier if you pour the batter into a tall glass. The lollipop sticks can be fried, so you can carefully lower the corn dogs into the oil. MOZZARELLA STUFFED MEAT BALLSFacebookPreheat oven to 350 degrees.Cut 6 mozzarella string cheese sticks into 1” pieces. Set bine in bowl:1 cup fine dried bread crumbs1 T. salt1 – 2 tsp. garlic powder1 – 2 tsp. onion powder1 T. dried parsley flakes1 T. Italian Seasoning1 egg, beaten1 pound extra lean ground beefWrap a small amount of meat mixture around each mozzarella piece. Place on foil-lined cookie sheet. Brown meat balls in oven. Transfer browned meat balls to crock pot. Cook on 'high' for 2 hours.Serve with toothpicks and marinara dip.BEVERAGESALMOND ORANGE LEMONADEMarilynn Mikesell2 cans (6 oz. each) concentrated frozen orange juice1 can (6 oz.) concentrated frozen lemonade1 cup sugar1 teaspoon almond flavoring8 – 10 cups waterMix and add ice and garnish.ALMOND PUNCH5 3/4 cup sugar2 gal. water1 can (6 oz.) concentrated frozen orange juice4 lemons, juiced2 T. vanilla1 oz. (2 T.) citric acidMix and add ice and garnish.BANANA SLUSHAmber ReddMix in blender until smooth:1 (6 oz.) can frozen lemonade, thawed1 (6 oz.) can frozen orange juice, thawed2 cups sugar4 ripe bananas4 cups waterPour into ice cube trays and freeze.Place scoops of frozen slush in glass; fill with lemon-lime soda.ANGEL FROSTTaste of HomePlace in blender in the following order:4 T. thawed pink lemonade concentrate1 cup milk1 (10 oz.) pkg. frozen sweetened sliced strawberries, partially thawed1 banana, frozen1 pint vanilla ice creamBlend in blender until smooth.Pour into chilled glasses.Garnish with fresh strawberries if desired.Serve immediately.YIELD: 4-6 servings. (1 qt.)BERRY SMOOTHIES Jane’s CookbookCombine in blender bowl:3/4 cup blueberries3/4 cup raspberries1 1/4 cup vanilla yogurt1/4 cup milk1/2 tsp. vanilla extractBlend until smooth. BLUSHING STRAWBERRY LEMONADE1 can (6 oz.) frozen pink lemonade1 pkg. (10 oz.) frozen strawberries1 can (13 oz.) crushed pineapple with juice2 bottles (16 oz. each) ginger alePartially thaw strawberries and lemonade concentrate. In blender bowl, combine strawberries, pineapple and lemonade. Blend until smooth. Chill. Just before serving, stir in chilled ginger ale. Pour over ice. Yield: 8 servingsLEMONADE1 cup lemon juice (juice of 4 lemons)1 cup light Karo corn syrup2 cups waterIn a large pitcher, mix together lemon juice and corn syrup until blended. Stir in water. Chill thoroughly. Yield: 1 qt.ROSE-COLORED GLASSESPlace a small block of ice or ice cubes in a large pitcher. Add a few sliced strawberries, then pour in 2 – 4 cups chilled cranberry juice cocktail. Carefully pour an equal quantity of chilled lemon-lime carbonated beverage (2 7oz bottles or 1 pint 12 oz. bottle) down the side of the pitcher. Yield: 4 – 8 servings.BRAZILIAN LEMONADEPrepare 1/2 can frozen limeade according to directions.Add: 1/3 cup sweetened condensed milk (to taste)Sugar (to taste). Don’t overdo it!Serve over ice in chilled glasses. Garnish with mint sprigs and lime slices.ORANGE JULIUSMeasure the following ingredients into the blender bowl:6 oz. frozen concentrated orange juice1 cup water1 cup skim milk1/4 cup sugar1/2 tsp vanillaBlend for 10 seconds.Add:2 cups ice cubes, slowlyBlend 30 seconds.Pour into chilled glasses.Garnish.Serve immediately.BREADSoft BreadsticksCarol SporYields: 1 full size sheet panCombine and set aside the following ingredients for 10 minutes:1 TBS yeast1 ? cup warm water1 tsp salt1 TBS sugarStir in:3 – 4 cups of bread flourRoll out to ? to ? inch thicknessCut sticks ?” wideUsing 1 stick of butter to brush bottom of pan and use remaining for the tops of the bread sticks.Sprinkle tops with: parmesan, garlic powder and Italian seasoning (sparingly)Let riseBake 400? for 15 minutesBAGELSCarol SporSoften in a mixer bowl:2 T. yeast1/2 cup warm water1 1/2 tsp. sugarAdd:4 1/2 tsp. sugar2 tsp. salt1/4 cup oil4 cups flourBeat for 5 minutes.Add: 2 eggs, one at a time3 cups bread flourKnead for 10 minutes. Add more flour if necessary. Turn dough into a greased bowl, cover with plastic wrap and towel. Allow to rise until double (45-60 minutes).Punch down on PAM sprayed counter. Cover with inverted bowl. Let rest 10 minutes.Divide into quarters. Divide each quarter into 6 portions. Shape into balls, use thumb to punch hole in middle to shape into bagels. Let rise 15-20 minutes.Preheat oven to 400 degrees.Bring to a boil in saucepan:8 cups water2 T. sugarDrop bagels into boiling water mixture. Boil 3-4 minutes, turn over, boil 3 more minutes. Remove from water.Dip bagels into:2 egg yolks beaten + 1/4 cup waterSprinkle with one of the following: poppy seeds, sesame seeds, caraway seeds, coarse or kosher salt.Bake in oven on cookie sheet 25-30 minutes. Serve with cream cheese!BAKING POWDER BISCUITSCarol SporPreheat oven to 450 bine in bowl:1 cup flour1 1/2 tsp. baking powder1/4 tsp. salt3 T. shortening1/2 cup milkMix ONLY until ingredients are combined. Roll to 1” thickness on PAM sprayed counter. Cut into shapes.Transfer to greased baking pan. Place biscuits next to each other.Bake for 12 minutes.BUTTERMILK BISCUITS – KFCPreheat oven to 425 degrees.Sift together in a large bowl:1 1/2 cups all-purpose flour1 tsp. salt1 T. sugar1 T. baking powderCut in using pastry blender:1/3 cup shorteningMake a well in the dry ingredients and add:2/3 cup buttermilkGently knead the mixture with your hands until thoroughly combine and a soft dough forms.On a floured cutting board, pat the dough into 1” thickness. Cut with a biscuit cutter or the rim of a glass.Place the biscuits on a slightly grease cookie sheet.Bake for 12-16 minutes or until golden brown.YIELD: about 9 biscuitsBUTTERMILK SCONES – Joanie MaxfieldHeat to lukewarm:1 qt. buttermilkStir in:2 T. yeast1/2 cup warm waterCombine the above mixtures in large bowl.Add:2 T. sugar2 beaten eggs6 T. oil1 1/2 tsp. salt3T. baking powder1/2 tsp. sodaAdd:8 cups flour or enough to make a soft doughMix as for bread. Does not need to raise; ready to use. Place in large container with tight cover.NOTE: Will keep in refrigerator for 6 weeks.CHEDDAR BISCUITSRed Lobster Style 2 cups biscuit mix4 T. (1/2 stick) butter1/2 cup shredded mild Cheddar cheese2/3 cup milk1/4 tsp. garlic powderParsley flakes, for sprinklingPreheat oven to 450 degrees.Stir together: biscuit mix, Cheddar cheese, and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.Spoon onto a greased cookie sheet. Smooth down the tops to prevent hard points from forming.Bake for 8 – 10 minutes, until tops are brown.While the biscuits are baking, melt the butter in a pan, and stir in the garlic powder.Once the biscuits are done, brush the butter on the tops, sprinkle with parsley flakes, and serve hot.Yield: 10 biscuitsCorn BreadShelli Barnum1 C. All-purpose flour. 1 C. Corn meal (yellow, white, or blue) 2 to 4 Tb. Sugar 1 Tb. Baking powder ? tsp. Salt 1 C. Skim milk 1/4 C. Vegetable oil 2 eggs, beaten 1. Preheat oven to 400* F. 2. Grease an 8x8 inch square baking pan with shortening or non-stick cooking spray. 3. In a large bowl, combine all of the dry ingredients (flour, corn meal, sugar, baking powder, and salt.) 4. In a small bowl, combine all of the milk, oil, and eggs. Stir until homogenous. Make a well/hole in the center of the dry ingredients. Add the liquid ingredients to the well, and stir just until the dry ingredients are moistened. Do not over-stir, or the bread will be dry. 5. Flour the batter into a greased 8x8 inch square baking pan, or into a greased muffin tin until cups are 2/3 full. Bake the bread/muffins at 400* for 18-20 minutes or until golden brown and a wooden toothpick inserted into the center comes out clean. Bake the muffins for 15-28 minutes. Serve warm. Yield: 9 servings or 12 muffins Homemade Tortillas4 c. flour 2 Tbsp. shortening2 tsp. salt1 ? c. warm water (or more)4 tsp. baking powderIn a large bowl, combine flour, salt and baking powder. Stir until well combined. With a pastry blender, cut in the shortening until the mixture is crumbly. SLOWLY add water, a little bit at a time, until a soft (but NOT sticky) dough forms. You should be able to knead it without it sticking to you or the counter.Pour out the dough onto a lightly floured countertop and knead for about 5 minutes. If the dough starts to stick to you or the counter, add a little bit of flour, but do not add too much flour or the dough will become too dry. Divide the dough into even portions and roll them into balls. (You should have between 4 and 6 tortillas.) Roll each ball flat into a circle with a rolling pin. Each should be about 6 inches in diameter and 1/8 inch thick. Heat the large skillet over medium-high heat. Place the tortillas, one at a time, into the dry, hot skillet. Cook until brown on one side. Then, turn over and brown on the other side. Remove tortillas from skillet. Place on a plate and cover with a towel to keep warm. Potato RollsTricia DeAngelo1 Tbsp Yeast1 C. Mashed Potatoes? C. Warm Water1 ? tsp. Salt2/3 C. Margarine2 C. Flour2/3 C. Sugar2 Eggs1 C. Warm Water6 C. FlourCombine Sugar, Salt, flour, margarine, and 1 C. warm water. Add yeast mixture, eggs, and potatoes. Beat well. Add flour while kneading dough. Raise to double. Roll out and cut into rolls. Rise again. Bake for 20 minutes at 350 degrees.BreadsticksTricia DeAngelo1 Tbsp. Yeast? tsp. salt1 ? C. Warm WaterParmesan Cheese2 Tbsp SugarGarlic Salt3 C. Flour1 Cube ButterPlace cookie sheet in the oven and melt the stick of butter. Mix together sugar, flour, and salt. Add yeast mixture. Knead into dough and roll out about ? inch thick. Cut into strips and roll in butter. Sprinkle with garlic and cheese. Bake for 20 minutes at 350 degrees. BREAKFASTAPPLE CIDER SYRUP1 C. sugar2 Tbsp. cornstarch? tsp. cinnamon? tsp. nutmeg2 c. apple cider or juice2 Tbsp. lemon juice? c. butterMix together sugar, cornstarch, cinnamon, and nutmeg in a saucepan. Pour in apple cider and lemon juice. Cook and stir constantly until thickened and boils. Boil and stir one minute. Remove from heat and stir in butter. Serve warm over pancakes.PUMPKIN PANCAKESCarol Spor2 c. pancake mix1 egg1 c. milk? c. pumpkin? tsp. cinnamonPowdered sugarMix all ingredients, except powdered sugar, together. Pour batter onto hot, lightly greased griddle. Sprinkle pancakes with powdered sugar if desired and serve with Apple Cider Syrup.BLUEBERRY-LEMON MUFFINSCarol SporPreheat oven to 400 degrees.Lightly grease or place paper liners in twelve 2 1/2 inch muffin cups.In a medium bowl, stir together:1 3/4 cups all-purpose flour1/4 cup sugar1 1/2 teaspoons baking powder3/4 teaspoon saltStir in 1 – 2 teaspoons grated lemon peel.In a large bowl beat:1 egg, beaten3/4 cup milk1/3 cup cooking oilAdd the flour mixture to the egg mixture, stirring just to combine the ingredients. Be careful not to beat the batter too much; it should still have a few lumps.Toss:1 cup blueberries2 tablespoons sugarFold the blueberries into the batter. Spoon the batter into the prepared cups, filling them only 2/3 full.Bake the muffins in the 400 degree oven for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean. While the muffins are warm, dip the tops in:2 tablespoons melted butter, then in a small bowl (1/4 cup) of sugar.BROWN SUGAR MUFFINS - Connie AllenPreheat oven to 350 bine the following in a mixing bowl:1 cup brown sugar1/2 cup butter, or margarine, or shortening2 eggs1 teaspoon vanillaGenerous dash salt1/2 cup coarsely chopped walnuts or pecans1 cup milk + 1/2 teaspoon sodaMix together.Add:2 cups flourBake for 15 – 20 minutes. Serve hot.PancakesTricia DeAngelo1 ? C. flour1 C. Milk2 Tbsp. Sugar1 Tbsp. Vegetable Oil2 tsp. Baking Powder1 Egg? tsp SaltCombine dry ingredients. Make well in the center and add remaining ingredients. Mix well. Cook on griddle at 325-350 degrees.German PancakesTricia DeAngeloI C. Flour? tsp. Salt1 C. Milk6 eggs? C. ButterIn a 9X13 baking pan melt butter in the oven. Whip eggs in medium sized bowl. Stir in flour, milk, and salt. Pour into melted butter. Do not stir. Bake for 20 minutes at 400 degrees.WafflesTricia DeAngelo1 ? C. Flour1 ? C. Milk1 Tbsp. Baking Powder? C. Vegetable Oil? tsp. Salt 2 Egg Whites2 Egg yolksIn a large mixing bowl add all dry ingredients, In a small bowl mix together yolks, milk, and vegetable oil. Add to dry ingredients. Fold in egg whites.Biscuits and GravyShelby LawsBiscuits2 C. flourGravy2 ? Tbsp. Baking PowderScramble 1 lb. Sausage. Sprinkle with 1/3 C.? tsp Saltof flour. Add 1 Can evaporated milk, 1 Can 1/3 C. Shorteningwarm water. Stir until thick over low/med ? C. Milkheat. Salt and pepper to taste.? C. SugarMix together all of the biscuit ingredients. Knead in extra flour until dough forms. Roll out and cut with a cup. Bake for 12-15 minutes at 400 degrees. DESSERT5 MINUTE FUDGE – Joanie Adams MaxfieldMelt together in saucepan over low heat:2/3 cup undiluted carnation evaporated milk (small can)1 2/3 cups sugar1/2 tsp. saltHeat to boil. Cook 5 minutes, stirring constantly. Remove from heat.Add:1 1/2 cups (about 15) diced marshmallows1 1/2 cups chocolate chips or caramel chips1 tsp. vanilla1/2 cup chopped nutsStir 1 – 2 minutes, or until the marshmallows melt.Pour into a 9-inch buttered pan or spoon into drops onto waxed paper.5 MINUTE CHOCOLATE MUG CAKECarol Spor4 tablespoons flour?4 tablespoons sugar?2 tablespoons cocoa?1 egg?3 tablespoons milk?3 tablespoons oil?3 tablespoons chocolate chips (optional)?A small splash of vanilla extract?1 large coffee mug?(MicroSafe)Add dry ingredients to mug, and mix well.? Add the egg and mix thoroughly.Pour in the milk and oil and mix well..Add the chocolate chips (if using) and vanilla extract, and mix again.?Put your mug in the microwave and cook for 3 minutes at 1000 watts.The cake will rise over the top of the mug, but don't be alarmed!Allow to cool a little, and tip out onto a plate if desired.EAT ! (this can serve 2 if you want to feel slightly more virtuous).10 MINUTE BANANA CREAM PIE(OK for diabetics) – Carol SporPrepare:1 graham cracker pie crust:Combine in electric mixer:Crush 9 whole graham crackers (use grater on food processor)1/4 cup very soft butter or margarineWhen thoroughly mixed (will still be crumbly), press into pie pan.Bake for 5 minutes at 350 degrees. Allow to cool.Slice: 2 -3 bananas into pie crustCombine and blend for 2 minutes in blender bowl:1 large pkg. instant vanilla jello pudding2 1/2 cups chilled skim milk1/2 cup sour creamOptional: 8 oz. sugar-free /Cool WhipWithout delay, pour pudding mixture over bananas in pie crust.Refrigerate until thoroughly chilled. This allows the pudding to become firm enough to hold its ping: Spread 12 oz. sugar-free Cool Whip over top of pie just prior to serving. Could add banana slices to garnish.ALLIGATORSShauna MeinhardtPrepare proof box.1 T. yeast1/2 cup warm water1 cup milk1/2 cup sugar1 1/4 t. salt5 1/2 cups flour2 eggs, slightly beaten1 t. lemon extractSoften yeast in water. Combine milk, sugar and salt. Mix well. Cool to lukewarm. Add 2 cups flour and beat well. Add eggs, mix well. Beat in softened yeast and lemon extract. Add remaining flour to make a soft dough. Turn and knead on a lightly floured surface ‘til smooth. Place in lightly greased bowl, turning once to grease surface. Place in proof box, allow to rise until double in size. Roll out dough on floured surface into a large oval shape. Cut 1/3 of the way into sides of oval to create fingers (on a slant). Pizza cutter works well.Spread cream cheese filling down center of oval. Spread fruit filling (pie filling any flavor, works nicely) over the top of cream cheese spread. Create alligator by placing fingers alternately over the cream cheese and pie filling areaLet rise until double in proof box. Bake in hot oven 400 degrees for about 12 minutes. Frost while warm.CREAM CHEESE FILLINGWhip together with electric mixer:4 oz. cream cheese, softened1/2 cup powdered sugarA few drops milk, enough to slightly soften mixture to spreadable consistencyFROSTINGStir together until smooth:2 cups powdered sugarA few drops hot water, enough to make a thick pancake-like consistencyALMOND JOYS – Jennifer OrrCombine in heavy saucepan:1 1/3 cup light Karo syrup1 cup sugar1/2 cup waterCook to med-firm ball stage.In a glass bowl combine and stir well:4 tsp. flour1/2 tsp. salt4 cup shredded coconutPour syrup over dry ingredients. Cool enough to handle.Shape into balls. Flatten ball with an almond. Freeze on cookie sheet.Dip frozen balls in melted dipping chocolate.YIELD: 90 ballsAPPLE-CINNAMON TURNOVERS –Jane’s CookbookPreheat oven to 350 degrees.Mix together in medium bowl:3 apples, cored, peeled and diced1 cup brown sugar, packed3 T. flour3/4 tsp. cinnamon1/4 tsp. nutmegSeparate half on Ungreased baking sheet:2 tubes refrigerated crescent rolls (8 oz. each)Spoon 2 T. apple mixture onto the center of each crescent each one with another crescent roll.Seal the edges of the crescent rolls together using a fork to crimp.Bake 12-15 minutes.Whisk together:2 T. milk3/4 cup powdered sugarBrush onto each turnover with the above glaze while still hot.APPLE CRISPShelli BarnumPreheat oven to 400 degrees.Fruit MixtureCrust and Topping Mixture1 T. cornstarch1 c. sifted flour1/2 c. sugar1 c. old fashioned oats1/2 c. cold water1 c. brown sugar2 c. peeled, sliced apples or fruit1 tsp. cinnamon1/2 tsp. vanilla1/2 c. melted butterFruit Mixture DirectionsCombine the first 3 ingredients in small saucepan, and stir until cornstarch and sugar are dissolved in cold water.Place saucepan on medium heat. Bring the mixture to a boil, stirring constantly, until sauce is thickened (about 3 minutes).Add the fruit and cook an additional 2 – 3 minutes.Add vanilla. Set mixture aside.Crust and Topping MixtureCombine flour, oats, brown sugar, and cinnamon in a mixing bowl. Add melted butter, making sure all dry ingredients are moistened. Press half of this mixture into a greased 8 X 8 baking dish. This is the crust.Spread the fruit mixture over the crust.Sprinkle the remaining half of the oat mixture over the fruit, leaving it crumbly, not smooth.Bake for 30 – 40 minutes or until golden brown. Serve warm with ice cream. Serves 6 – 8.APPLESAUCE DROP COOKIES – Yumi!Preheat oven to 375 degrees.Cream together in mixer bowl:1/2 cup shortening1 cup sugar1 egg1 tsp. vanillaSift together into a bowl, then add to above mixture:2 cups flour3/4 tsp. salt1/2 tsp. cloves1 tsp. cinnamon1/2 tsp. nutmeg1 tsp. soda1/2 tsp. baking powderCombine in a small bowl, then add to above mixture:1 cup applesauce1 cup rolled oats1 pkg. (2 cups) chocolate chips1 - 2 cups nutsDrop by cookie scoop onto greased cookie sheet. Bake 10-15 minutes.Baked Apple Donuts1 ? c sifted flour1 ? t baking powder? t salt? t ground nutmeg? c sugar? c shortening1 egg? c milk? c grated apple? c melted butter1/3 c sugar1 t sugarSift together flour, baking powder, salt, nutmeg, and ? c sugar. Cut inshortening until mixture is fine. ?Mix together beaten egg, milk andapple; add all at once to dry ingredients and mix quickly butthoroughly. ?Fill greased 2 ? x1 ? inch muffin pans 2/3 full. ?Bake at350 degrees for 20-25 min for until golden brown. ?Remove from pans.Immediately roll doughnuts in melted butter or margarine; then incinnamon/sugar mixture. ?Serve warm. ?Yield 12 doughnuts.BANANA SPLIT SHAKESBlend in blender until smooth:1/2 cup milk1 small ripe banana, cut into chunks10 maraschino cherries1 T. baking cocoa1/2 tsp. coconut extractAdd:3 cups vanilla ice cream, softenedBlend until smooth.Pour into chilled glasses.Garnish.Serve immediately.YIELD: 5 servingsBANANA FROZEN DESSERTRobin SporWhip until smooth in blender:3 peeled frozen bananas1 tsp. vanilla1/2 -3/4 cup almond milkPour into small dessert bowls. Serve immediately.YIELD: 3 servingsBLACK BEAN BROWNIES -1 (15.5 ounce) can black beans, rinsed and drained 1 teaspoon vanilla extract3 eggs 3/4 cup white sugar3 tablespoons vegetable oil 1 teaspoon instant coffee (optional)1/4 cup cocoa powder 1/2 cup milk chocolate chips1 pinch saltPreheat oven to 350 degrees. Lightly grease an 8x8 square baking dish. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.BROWNIE MIX – Pampered ChefNever buy boxed brownie mix again! Follow the recipe below and make brownies for approximately 30 cents a mix. So simple, so easy. Not just frugal, but cuts out the unknown ingredients. The mix can be put in plastic bags or mason jars.Preheat oven to 350 degrees.Blend together:1 c. sugar1/2 c. all-purpose flour1/3 c. cocoa1/4 tsp. salt1/4 tsp. baking powderAt baking time, add:2 eggs 1/2 c. vegetable oil1 tsp. vanillaPour into greased 8X8 or 9X9 pan.Bake for 20-25 minutes. Check after 12-15 minutes of baking and remove when brownies are done.Zucchini BrowniesFor the brownies:1/2 cup vegetable oil1 1/2 cups sugar2 teaspoons vanilla extract2 cups all-purpose flour1/2 cup cocoa powder1 1/2 teaspoons baking soda1 teaspoon salt2 cups shredded zucchini (1 large or 2 small zucchinis)1 tablespoon water*1/2 cup chopped walnuts, optionalFor the frosting:3 tablespoons cocoa powder1/4 cup butter, softened*2 cups powdered sugar1/4 cup milk1/2 teaspoon vanilla extract?Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil and spray with cooking spray. Set aside.In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. If your mixture is still very powdery, add up to 1/4 cup hot water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be crumbly, but shouldn't be powdery. Add walnuts, if desired.Bake 25-30 minutes until the brownies spring back when gently touched.To make the frosting: Mix softened butter, cocoa, and powdered sugar with a hand mixer. Mix in milk and vanilla. Spread over cooled brownies. Cut into squares.BLACKBERRY COBBLER – Stacie MaxfieldPreheat oven to 350 degrees.Grease a 3-qt. baking dish with butter.In a medium bowl, whisk:1 cup sugar1 cup self-rising flour1 cup whole milkWhisk in:1/2 stick butter, meltedPour the batter into the buttered baking dish.Rinse and pat dry, then sprinkle over top of batter:2 cups fresh or frozen blackberriesSprinkle over top of berries: 1/4 cup sugar Bake until golden brown and bubbly, about 1 hour. (When 10 minutes cooking time remains, sprinkle over the top of cobbler: 2 more tablespoons sugar)For serving:Spoon cobbler into serving bowls, top with whipped cream and/or ice cream.BUTTERSCOTCH PULL-A-PART – Joanie MaxfieldMelt in a bowl: 1/2 c. butter1 cup brown sugarArrange in a greased Bundt pan:1/2 cup broken pecans2 dozen frozen Rhodes rolls (or homemade)Pour melted butter mixture over rolls.Sprinkle:1/2 pkg. non-instant butterscotch pudding over rolls (dry)Allow to rise on counter overnight.Bake at 350 degrees for 20-25 minutes.NOTE: Don’t underbake.CARROT CAKE – Joanie MaxfieldPreheat oven to 350 degrees.Sift together in a bowl:3 cups all-purpose flour2 cups sugar1 tsp. cinnamon2 tsp. soda1/2 tsp. saltMix together in the mixer bowl:2 cups raw grated carrots1 cup vegetable oil1 small can crushed pineapple and juiceBeat in:3 eggs1 1/2 cups chopped pecans or walnuts1/2 cup shredded coconut2 tsp. grated orange rindAdd dry ingredients.Pour into prepared baking pans. (One recipe is suitable for 9 X 13 pan.) Preparation may be sprayed with PAM or lined with parchment paper. Bake 60 minutes at 350 degrees. Toothpick comes out clean for doneness. CREAM CHEESE FROSTING1 lb. powdered sugar1/2 cup (1 cube) butter or margarine1 tsp. vanilla1/3 pkg. cream cheese (8 oz. pkg)Soften cream cheese and butter to room temperature. Whip in electric mixer. Add powdered sugar and vanilla. Whip until soft and fluffy. Spread on cooled Carrot Cake.CANDIED PECANS – Taste of HomePreheat oven to 250 degrees.Grease a 15” X 10” X 1” baking pan with 1 T. butter; set aside.Place in a shallow baking for 10 minutes or until warmed.2 3/4 cups pecan halvesGrease the sides of a large heavy saucepan with 1 T. butter Place in saucepan:1 cup sugar1/2 cup water1/2 tsp. salt1/2 tsp. ground cinnamonCook and stir over low heat until sugar is dissolved. Cool and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve sugar crystals.Cook, without stirring, until a candy thermometer reads 236 degrees (soft-ball stage). Remove from the heat; add: 1 tsp. vanilla extractStir in warm pecans until evenly coated. Spread onto prepared baking pan. Bake at 250 degrees for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool.Yield: About 1 Pound8 ServingsNEW YORK STYLE CHEESECAKEShauna MeinhardtPreheat oven to 325 bine in a bowl one at a time:3 pkgs. (8 oz. ea.) cream cheese, softened and beaten1 cup whipping cream1 1/2 cup sugar1 T. vanilla2 eggs, beaten, one at a timeBeat above mixture.Pour into graham cracker crust.Bake 1 hour and 15 minutes.Thoroughly chill before serving.To serve: Top with fruit topping such as cherries, raspberries, or caramel, etc.Yield: 8 servingsCINNAMON ROLLS In A Hurry – Gloria ErdmannCombine in a bowl and let stand 15 minutes:1 3/4 cup warm water3 T. yeast1/2 cup vegetable oil6 T. sugarAdd:2 beaten eggs1 1/2 tsps. salt5 1/4 cups sifted white flour (may need a little more)Mix well. DO NOT RAISE.Roll out dough on PAM sprayed surface.Spread with soft margarine, brown sugar and cinnamon, raisins, nuts.Cut into rolls with a thread crisscrossed around rolled dough.Place on PAM sprayed baking sheet.Let rise for about 10 minutes.Bake at 400 degrees in preheated oven to 12-15 minutes.Remove from Oven. Let stand for 5 minutes.Spread on prepared glaze while rolls are warm.GLAZE1 cup powdered sugarEnough hot tap water to make pancake-consistency mixtureCOBBLER Carol Spor(Use 12” Dutch oven)Preheat lid on coals.Line inside of Dutch oven with aluminum foil.Melt 1 cup butter or margarine in Dutch oven.Add 4 cups fruit (sliced peaches, apples, cherries, berries,) with juice.Sprinkle dry cake mix over top of fruit.Clean preheated lid and place on oven. Cook with top and bottom coals for 10 minutes. (Check for browning around the sides.)Continue to cook, checking every 5 minutes until browning occurs.Once browning starts, remove from bottom coals and cook with only top coals for 10-15 minutes longer or until fully cooked. (Check for doneness by slightly depressing top with finger. If it springs back, it is done).COCONUT PECAN FROSTING – Gertie BowlerCombine in saucepan:3/4 cup milk1 cup sugar3 egg yolks1/2 cup butter or margarine1 tsp. vanillaCook over medium heat for 10-12 minutes, stirring constantly to avoid scorching. Cook until frosting thickens.Remove from heat.Stir in:1 1/3 cup flaked coconut1 cup chopped pecansBeat until cool.Spread on German chocolate cake.ENTREESBUNLESS PHILLY CHEESE STEAKCarol SporSaute in PAM sprayed Wok or Frying Pan:1/2 small onion, coarsely choppedAdd:1/2 small green pepper, medium cubedCook until just starting to soften.Add:1/2 lb. thinly sliced (1/8 “) steak (about 2 small steaks or pork chops)Salt and pepper to taste or use steak seasoningCook until meat in browned but not dry.If desired, add 3-4 T. Walden Farms Barbeque with 1/2 – 3/4 cup shredded mozzarella cheese.Serve with a tossed salad on the side.NOTE: We enjoy yellow mustard as a dipping sauce.Belle’s Baked ChickenCarol SporIngredients:Sauce:1 c. bread crumbs? c. mayonnaise? c. dry grated Parmesan cheese2 T. mustard2 T. dry parsley1 T. sugar1 tsp. seasoned salt1 T. honey1/8 tsp. garlic1/8 tsp. pepper2 chicken breasts? c. butterDirections:Heat oven to 375. Combine dry ingredients and pour into a flat dish.Melt butter in a microwave safe dish. Set aside.Clean chicken pieces. Remove excess fat. Remove skin, if necessary.Pat chicken pieces dry with paper towels. Cut chicken pieces for 2 kitchens. Dip chicken pieces in melted butter. Let excess drip off by placing pieces on a cooking rack.Dredge chicken pieces in crumb mixture. Let excess fall off.Place chicken pieces on greased baking pan.Bake 25-30 minutes in hot oven on center rack, cooking until juices run clear -- 170 for breasts, 180 for thighs and legs.Directions for Honey Mustard sauce:You can choose to use regular or Dijon mustardMix all ingredients together until smooth and combined.?BAKED CHICKEN POUPON – Grey PouponPreheat oven to 375 degrees.Mix the following in a large plastic Ziploc bag:4 T. Grey Poupon Dijon Mustard2 T. water or vegetable oil1 tsp. garlic powder1/2 tsp. Italian seasoningAdd and mix to coat:3-4 boneless chicken breastsPlace in PAM coated baking dish.Bake for 20 minutes or more until done.YIELD: 3-4 servings.Bean and Cheese BurritosCarol Spor1/2 can refried beans1 Tbsp. diced green chilies1/4 c. rice (cooked)1/4 c. shredded cheese1/4 c. salsa4-6 small tortillas 2 Tbsp. ranch dressing1/4 c. salsa for toppingIn a small plastic mixing bowl, combine the refried beans, 1/4 c. salsa, ranch dressing and green chilies. Stir together until well combined. Add the cooked rice to the bean mixture and stir together. Cover the mixing bowl with a paper towel and microwave for 1 minute. Stir and microwave for 30 more seconds. Evenly distribute the bean mixture onto the middle of each of the tortillas. Sprinkle the shredded cheese onto the bean mixture and roll each burritos up. Microwave the rolled up burritos until the cheese is melted, if desired. Serve with remaining 1/4 c. salsa. BONELESS CHICKEN WINGSCarol Spor3 boneless skinless chicken breasts (cut into 1” chunks)Oil (for deep frying)1 cup all-purpose flour2 tsp. salt1/2 tsp. ground black pepper1/2 tsp. cayenne pepper1/4 tsp. garlic powder1/2 tsp. paprika1 egg1 cup milkStep 1: Heat oil in a deep-fryer to 375 degrees. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes.Step 2: Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). Drain on paper towels. Repeat until all of the chicken is gone.Step 3: Mix fried chicken bits with your favorite wing sauce.BEEF STROGANOFF1/2 lb. beef round steak, cut into ?” cubes2 C. wide egg noodles1/4 t. paprika4 oz. carton dairy sour cream1/8 t. salt1 T. all-purpose flour1/8 t. pepper1 t. Worcestershire saucePinch garlic salt1 small bay leaf2 T. margarine or butter6 T. beef broth3/4 c. sliced fresh mushrooms? C. onion, choppedDirections: Season the meat with paprika, salt, pepper, garlic saltIn a med. size skillet: melt margarine or butter. Add meat and onions. Cook and stir until meat is browned on all sides.Add mushrooms, beef broth, bay leaf, Worcestershire sauce to skillet. Bring to boil. Reduce heat, cover, and simmer for 30+ minutes or until meat is tender. Discard the bay leaf from the mixture.In a small bowl, stir together: flour, sour cream. Add cream mixture to the meat mixture in skillet. Cook and stir over med. heat until sauce is thickened and bubbly. Cook and stir for 1 minute more.Serve over hot cooked noodles.NOODLESIn a large saucepan: heat 6 C. water and 1 T. salt. Boil. Add: 2 1/2 C. dry noodlesReduce heat and simmer until noodles are al dente (not soggy!) Drain in colanderServe noodles as a base under Beef Stroganoff.CHEESE QUESADILLAS-Jane’s CookbookCombine in a skillet:1 cup cooked chicken, shredded2 T. onion, chopped1/4 cup canned diced green chiles1/4 cup salsa or taco sauceHeat for about 5 minutes or until onions are soft.Place on an ungreased skillet two at a time:4 flour tortillasSpread half the chicken mixture on each of the two tortillas.Sprinkle half on each tortilla.1 cup shredded Monterey Jack cheeseTop with remaining 2 tortillas.Cook until cheese is melted and tortillas are slightly browned in spots.Serve with additional salsa, sour cream and guacamole (optional).CASHEW CHICKEN SALADSt. George 26th Ward R. bine and refrigerate overnight:3 cups cooked chicken, cubed3 cups celery, diced1 cup olives, slicedJust before serving add:2 cups shredded lettuce1 cup broken cashewsMoisten with mayonnaise.Portion with a scoop onto a bed of frilly lettuce.Chicken and Ramon Stir-FryCarol Spor2 pkg. Ramen Noodles (+ seasoning packet)1 chicken breast2 c. water (You may need more or less depending on how much is already in the vegetables)1 1/2 c. mixed frozen vegetables1. Preheat an electric fry-pan to 375?.2. Crunch up the Ramen Noodles inside original packages. DO NOT OPEN THE PACKAGES TO DO THIS! Set aside until ready to use. 3. Chop the chicken breast into bite sized pieces. In a skillet, cook the chicken. Keep warm and set aside.4. Place frozen vegetables into an electric fry-pan that has been preheated. Cook until vegetables are tender and cooked through. Now add the cooked chicken.5. Remove seasoning packet from Ramen Noodles and mix into 1/2 c. of water. Add water to electric fry pan.6. Add Ramen Noodles to electric fry pan. Stir with wooden spoon. Cook until noodles are tender. Add more water if needed to prevent the noodles from sticking to the pan.7. Serve warm and enjoy! CHICKEN or BEEF Stir FryCarol SporSAUCECHICKEN OR BEEFVEGETABLES1 cup water1 chicken breast or1/2 # beef1 carrot1 t chicken/beef bouillion1 celery stalk2 T. oil1/3 green pepper2 T. cornstarch2 cloves garlic5 T. soy sauce1 section broccoliRICE1 cup instant Minute RiceSauce: Dissolve boullion in 1 cup water. Remove from heat; set aside. In a separate bowl combine and add cornstarch and soy sauce. Stir constantly with whisk until smooth. Add minced garlic. Gradually add the cornstarch mixture to the chicken/beef broth and mix together well until thickened slightly over medium low heat. Set aside.Chicken or Beef: Dice the chicken or beef and cook in oil over medium heat; add vegetables and cook until tender 10-15 minutes. Add sauce to the chicken (or beef)/vegetables and stir until thicken about 5 minutes. Rice: Prepare rice in microwave. Place 1 cup rice in water; cover with plastic wrap. Cook 3-5 minutes until done. Serve meat over rice.CHICKEN CORDON BLEUWash 8 chicken breasts, skinned and boned.Tenderize each breast by pounding to ?” thickness (between sheets of plastic wrap) with tenderizer mallet.Season each breast with salt, pepper and thyme.Place 1 finger of Swiss cheese (1 1/2” X 1”) onto a thin slice of cooked ham or turkey. Roll cheese inside ham.Place ham roll on chicken breast. Tuck in sides of chicken over ham and roll into a neat package. Fasten chicken with a toothpick if necessary to keep it rolled.Dip chicken roll in melted margarine or butter. Then roll in crushed cornflake crumbs.Place each roll in a 9” X 13” baking dish. Bake uncovered at 400 degrees for 40 minutes or until golden brown.Serve each breast on a dinner plate with Cordon Bleu Sauce over top. YIELD: 8 servingsCORDON BLEU SAUCECombine in medium size saucepan:1 can (10 1/2 oz.) cream of chicken soup1/2 cup sour cream1/3 cup real lemon juiceBlend and heat together over medium heat.CHICKEN ENCHILADAS – Carol SporPreheat oven to 350 bine the following in a med. size saucepan: 16 oz. sour cream8 oz. cream cheese20 oz. green chili sauce1 tsp cumin (to taste)1 tsp chili powder (to taste)1/2 tsp salt (to taste)Stir over med. heat until just bubbling.Add:4 cooked chicken breasts, cubed6 oz. pitted ripe olives, slicedSpoon 1/2 cup chicken mixture on center of a flour tortilla. Roll up and place close together in a PAM sprayed baking dish. (Usually use about 1 dozen 10” flour tortillas.)Cover top with 1 lb. sliced Monterey jack cheese.Pour remaining green chili sauce over all.Bake 30-35 minutes.Garnish with fresh parsley.Serve hot.CHICKEN POT PIEMarie Callender’s StyleCrust:1 1/2 c. all –purpose flour3 T. ice water3/4 tsp. salt2/3 c. cold butter2 egg yolksSift together flour and salt in medium bowl. Make a depression in the center of the flour with your hand.Put the yolk and ice water into the depression. Slice the butter into tablespoon-size portions and add it into the flour depression as well.Using a fork, cut the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1-2 hours. This will make the dough easier to work with.When the dough has chilled, preheat the oven to 425 degrees.Filling:1 c. sliced carrots (3 carrots)5 T. all-purpose flour1 c. sliced celery (1 stalk)2 1/2 c. chicken broth2 c. frozen peas2/3 c. milk1 c. chopped white onion1/2 tsp. salt4 boneless, skinless chicken breast halves4 T. butter1 egg beaten dash pepperSteam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10-12 minutes or until the carrots are tender.Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 – 10 minutes.In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or so until thick, then reduce the heat to low.Cut the poached chicken into large bite-size chunks and add then to the sauce. Add the salt and a dash of pepper.Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4-5 minutes.As the filling simmers, roll out the dough on a floured surface. Line either a casserole dish or individual-size casserole dishes with crust.Spoon the chicken and vegetable filling into casserole dish(s) and carefully cover each dish with a circle of dough that is about 1” larger around than the dish. Fold the edge of the dough over the edge of the dish and press firmly so that the dough sticks to the outer rim.Brush some beaten egg on the dough on the top of the pie.Bake the pie(s) on a cookie sheet for 30-45 minutes or until the top crust is light brown.Crock-Pot Chicken TeriyakiLinda WelchCombine in a Large bowl:1 cup chicken broth? cup teriyaki sauce? cup brown sugar3 garlic cloves, mincedAdd sauce, and toss to combine:1 lb. chicken, dicedPour chicken mixture into crock-pot.Cook on low 4-6 hours, or until chicken is cooked through.Serve over hot cooked rice and spoon extra sauce if desired.SAUCESHoney BBQ Wing SauceCarol Spor1 1/4 cups ketchup1/3 cup white vinegar1/4 cup molasses1/4 cup honey1 tsp liquid smoke flavor1/2 tsp. salt1/4 tsp. onion powder1/4 tsp. chili powderIn a small saucepan over medium heat combine all of the ingredients. Stir until well combined and bring to a boil. Reduce heat and simmer uncovered for 15 – 20 minutes.Parmesan Garlic Wing SauceCarol Spor4 cloves garlic (peeled)1 tsp. olive oil1/2 cup mayonnaise2 T. light corn syrup5 tsp. grated parmesan cheese1 T. white vinegar1/2 tsp. crushed red pepper flakes1 tsp. lemon juice1/2 tsp. salt1/4 tsp. dried basil1/4 tsp. dried marjoram1/4 tsp. dried oregano1/4 tsp. dried thyme1/8 tsp. ground black pepperPre-heat the oven to 350 degrees. Toss garlic cloves with olive oil in a small oven safe dish. Bake in the oven for 20 minutes or until the garlic cloves begin to turn light brown. Remove from the oven, cool garlic, and finely mince with a sharp bine garlic and the remaining ingredients in a small bowl. Stir wee, cover, and chill for several hours before using.Asian Wing Sauce2 tsp. cornstarch4 tsp. rice wine vinegar1/2 cup corn syrup1/3 cup sugar1/4 cup chili-garlic sauce1 tsp. soy sauce1 tsp. lemon juice1/4 tsp. ground ginger1/4 tsp. salt1/4 tsp. garlic (minced)In a small bowl mix cornstarch with rice vinegar. Set aside. In a small saucepan combine remaining ingredients. Add the cornstarch and rice vinegar mixture and mix well.Bring the mixture to a boil, reduce heat and simmer until it becomes thick. Remove from heat, allow to cool then cover and chill it until ready to use (you can also use it right away if the chicken is ready.)Caribbean Jerk Wing Sauce3 T. butter3 T. green onion (minced)1 cup water3/4 cup ketchup1/2 cup dark brown sugar2 T. hot sauce1/4 cup apple cider vinegar2 tsp. Worchestershire sauce2 tsp. lemon juice1 1/2 tsp. cayenne pepper 1 tsp. cornstarch1/2 tsp. salt1/2 tsp. garlic powder1/2 tsp. onion powder1/8 tsp. ground cloves1/8 tsp. nutmeg1/8 tsp. sage1/8 tsp. thymeIn a small saucepan sauté onion in butter over medium heat. Whisk in the remaining ingredients and bring to a boil. Reduce heat and simmer for 45 minutes.CHEESE SAUCE – Jenni KinsmanMelt in small saucepan:2 T. margarineWhisk in quickly:2 1/2 T. flourAdd slowly (whisking constantly):1 cup milkWhisk in:Dash of salt3 slices American process cheese1/4 tsp. Worcestershire saucePepper to tasteWhisk until smooth and thick, approximately 7 minutes.Serve over broccoli or cauliflower or as desired.BBQ RIBS – Nolan AdamsMarinate ribs overnight in Eve’s Enticing Spice:1 c. brown sugar1/3 cup salt1/4 cup black pepper1 1/2 T. chili powder1 1/2 T. garlic powder1 1/2 T. onion powder1 1/2 T. MSG1 1/2 T. paprikaAfter marinating ribs overnight, grill on BBQ until browned on Pre-heat. Very hot!Pressure cook ribs for 13 minutes with liquid smoke and enough water to cover the bottom rack in the bottom of the pan.Grill again on BBQ until brown. Use on pre-heat both times you grill. Very hot!Cover ribs with Adam’s Rib BBQ Sauce. Fry SauceStir in a bowl:Miracle Whip, ketchup, few drops liquid smoke, 1-2 tsp. Eve’s Enticing SpiceBASIC MOTHER SAUCE – TOMATO SAUCECarol SporOne of the “five mother” sauces - this recipe is so useful; I keep it on hand at all times. It couldn’t be easier to make, and you don’t even need fresh tomatoes. Use good canned Italian tomatoes, like Progresso. This sauce freezes well, so feel free to double the recipe, so you can put some away.This works well as a basis for Creole dishes, as it’s seasoned with thyme rather than basil. If you’re making Italian dishes, substitute basil for its distinctive sweetness and perfume.1 Spanish onion, cut into 1/4 –inch dice4 cloves garlic, thinly sliced3-ounces extra-virgin olive oil4 tablespoons fresh thyme, or 2 teaspoons dried, crushed1/2 medium carrot, finely shredded2 (28-ounce) cans of tomatoes, crushed and mixed well with their juicesSalt, to tasteSaute the onion and garlic in the olive oil over medium heat until translucent, but not brown – about 10 minutes. Add the thyme and carrot and cook 5 minutes more. Add the tomatoes.Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt, to taste.Serve immediately, or set aside for further use. The sauce may be refrigerated for up to 1 week or frozen for up to 6 months.Makes 6 cups.ALFREDO SAUCEPasta Factory StyleMelt together in a sauce pan over med. heat:1 ? cup butter8 oz. cream cheeseStir in:1/4 c. + 1 T. flourAdd to above mixture, stirring constantly:3/4 c. + 2 T. heavy cream1 1/2 c. + 2 T. milkStir constantly until smooth and flour is cooked.Add to above mixture;1/4 c. + 2 T. grated parmesan cheese3/4 c. + 2 T. milkServe over hot pasta.Yield: 12 servings – 1/2 c. per servingCREAMY TOMATILLO SALAD DRESSINGCafé Rio Copycat1 pkg. dry Hidden Valley Ranch Dressing1 cup mayonnaise1 cup chopped cilantro2 cloves garlic3 tomatillos (peel paper)1/3 cup buttermilk1/4 tsp. cayenne pepperPlace all ingredients in blender. Blend until smooth. Refrigerate.Yummy MarinadeSteve Bessert2 C. Soy Sauce1 C. Sugar1 C. Water? Tsp. Ginger? Tsp. Garlic Powder1/8 C. Liquid SmokeMix all of the ingredients. Pour over chicken (meat) and allow to marinate overnight. SIDESBAKED BEANS – Family Dinner Cookbook (Mormon Pantry)6 slices bacon, cut into ?” pieces1 lb. ground beef, browned, drained3- 16-oz. cans pork and beans, drained1- 16-oz. can kidney beans, drained1/2 onion, chopped1/2 green bell pepper, chopped1/2 cup ketchup3 T. mustard1/2 cup brown sugar2 T. Worcestershire sauceCook bacon until almost done. Do not drain. Add remaining ingredients and stir well. Cook on high 2-3 hours or low 4-5 hours. BAKED FRENCH FRIES – Jane’s CookbookScrub with a vegetable brush:4 potatoesCut potatoes into 1/2 inch julienne sticks by slicing potatoes, then cutting each piece into sticks.Toss potatoes with until evenly coated:1 T. oilPlace on a baking sheet in a single layer.Bake at 475 degrees for 15 minutes.Flip carefully with spatula.Continue to bake for another 25 minutes or until golden and crispy.Sprinkle:Salt and pepper to tasteServe with fry sauce.Baked Sweet PotatoesCarol Spor1 large or 2 small Sweet Potatoes3 Tbs. Olive Oil2 tsp. Greek Seasoning or Seasoning Salt? tsp. Pepper2 Tbs. Parmesan Cheese (from the can)Directions: Peel and cut the sweet potatoes into ? inch strips or wedges. Combine the olive oil, seasonings and parmesan cheese in a large bowl. Toss in the sweet potatoes coating each piece well. Transfer the seasoned sweet potatoes to a large foil-lined baking sheet. Bake at 400? until fork tender on the inside and slightly crispy on the outside -- about 20-25 minutes. Be sure to stir and turn them over half way through the cooking process. Serve with the Rockin’ Sauce (see below)Rockin’ Sauce? cup Barbeque Sauce2 Tbs. Mayonnaise1/2 tsp. Dijon Mustard? tsp. Italian Seasoning? tsp. SaltPinch of Pepper to tasteDirections: Combine all ingredients in a small bowl and blend together until smooth. Serve with the baked sweet potatoes.CHINESE STYLE FRIED RICEEvan Maxfield – Chinese MissionPlace in PAM sprayed kettle:1 1/2 c. long cooking white rice3 c. water1 t. saltBring to boil. Reduce heat to simmer for 20 minutes.In a PAM sprayed work or fry pan:3 T. butterAdd and scramble 3 slightly beaten eggsAdd and sauté:1/2 -3/4c. green onions, choppedAdd and sauté:1 c. plush shrimp, ham, or chicken, choppedAdd and sauté:Above cooked riceMix in small bowl:1/4 c. water2 T. soy sauceSaute until moisture is mostly evaporated but not dry.Serve immediately. Pass additional soy sauce if desired.Russian Potatoes Tricia DeAngelo8 medium Potatoes? C. butter1 Can Cream of Chicken1 Pint Sour Cream1/3 Chopped Onion (sauté until tender)1 ? C. Shredded Cheddar CheeseCook Potatoes (skin on) until tender. Cool, peel, and shred. Heat butter and Cream of Chicken until melted. Add sour cream, onion, and cheese. Add potatoes. Bake in a 9X13 pan for 45 minutes at 350 degrees. Rainbow JelloTricia DeAngelo3 oz. Jello PacksSour creamMix jello into 1 ? C. boiling water. Pour ? C. in pan and refrigerate until firm (about 15 minutes). Chill remaining jello until cool but not set. Mix in 3 Tbsp. Sour cream and spoon over jello in pan. Chill for 15 minutes and repeat with next flavor.Times may vary based on fridge temperate. SALADSCAESAR SALAD - Shelli Barnum1 large clove garlic, cut in half1/2 large head Romaine lettuce, torn into bite-sized pieces1 cup garlic-flavored croutons1/3 cup Parmesan cheeseSALAD DRESSINGCombine the following in a small bowl, mix well.1/3 cup olive oil, safflower oil, or canola oil2 T. lemon juice concentrate or freshly squeezed1 T. Worcestershire sauce1 1/2 tsp. red wine vinegar1/2 tsp. Tabasco or hot pepper sauce1/4 tsp. dry mustard powder1/4 tsp. saltBlack or white pepper to taste Rub clove of garlic (cut in half) over the entire inside surface of a large salad bowl.In the same bowl, add the Romaine lettuce, croutons, and parmesan cheese. Toss gently with hands or tongs.Add the dressing to the greens in the large bowl. Toss gently until all greens are coated. Do NOT put dressing on greens until ready to serve. Serve immediately. Serves 6.CRISP CUCUMBER SALADMary Tuscano1 white onion, chopped2 medium tomatoes, diced1 can olives, sliced in rings1 green bell pepper, chopped2 – 3 cucumbers, unpeeled8 oz. bottle Italian DressingCombine the first 5 ingredients.Add 1/2 bottle Italian dressing. Toss. Taste. Add more dressing if desired.Pasta SaladTricia DeAngelo1 Bottle Italian dressing1 Sm. Tomato1 Pkg. Pasta (bow ties)1 Green pepper1 Sm. Jar Artichoke Hearts1 Cucumber1 Sm. Can Sliced OlivesMini pepperoni1 Sm. Red OnionCook pasta and run under cold water until cool. Dice all of the vegetables. Mix pasta, veggies, and pepperoni. Toss with dressing. *makes a lotBroccoli SaladTrudy Bessert1 Head CauliflowerSauce3 bunches of Broccoli? C. Sugar1 C. Sunflower seeds2 Tbsp. Vinegar1 lb. Bacon1 C. MayonnaiseBreak veggies into bite sized pieces and place into a medium bowl. Cook bacon till crisp and break into small pieces. Add bacon to veggies. Toss veggies with sauce mixture until evenly coated. Chill and serve. Potato SaladTricia DeAngeloSaladSauce8 Potatoes cooked and cubedMiracle Whip8 Eggs hard boiledMayonnaisePicklessalt/pepperGreen OnionsMustardPaprikaPickle JuiceCook potatoes with skin until tender. Peel and cube. Hard Boil eggs and cube. Chop pickles and onions, combine everything with sauce.CHEF SALAD-Jane’s CookbookSlice and place each in a small bowl:1 cucumber, peeled1 red or yellow pepperGrate and place in a small bowl:1 carrot, peeledCube or cut and place each into a small bowl:1/2 pound smoked ham, turkey or chicken4 eggs, hard cooked and peeledPlace each of the following in a small bowl:1 cup cherry tomatoes1 head romaine lettuce, chopped1 to 2 cups shredded Cheddar cheese1 to 2 cups croutonsSet up all the bowls of ingredients along with your choice of salad dressings to create a make-it-yourself salad bar. Let everyone combine the ingredients of his/her choice to create their own Chef with your favorite salad dressings. SPINACH WALNUT SALADKate Bramlett - Warrior Wife, InternetIngredients (Amounts based upon preference):Fresh baby spinach, washed and drainedFresh strawberries, slicedRipe avocado, cubedWalnutsCinnamonSprinkle cinnamon over walnuts and toast in oven until golden brown.Check this frequently as they cook fast!Once walnuts have cooled, combine all ingredients, top with StrawberryVinaigrette Dressing and enjoy!STRAWBERRY VINAIGRETTE DRESSINGBlend in blender on low until smooth:1/4 cup olive oil1/4 cup strawberries1 T. honey1/4 c. fresh lime juice1 t. poppy seedsPinch of saltPinch of pepperSOUP & CHILIBEEF BARLEY SOUPCarol Spor1/2 C. beef broth2 C. water1/2 C. chopped cooked roast beef3 T. grated carrots1/2 stalk celery, coarsely chopped3 T. chopped onion1/2 can (5 oz) diced tomatoes, drained1/4 C. quick-cooking barley1/4 t. dried oregano1/4 t. pepper1/2 C. condensed tomato soup undiluted3 T. frozen or canned peas3 T. frozen or canned CUT green beansSeasoned salt to tasteDirections: In a saucepan combine the first 10 ingredients, bring to boil. Reduce heat, cover and simmer for 25 minutes, stirring occasionally. Add soup, peas, and beans. Simmer uncovered for 10 minutes. Serve with warm bread and butter.BUFFALO CHICKEN SOUPCierra Perez and Callie Jones2 boneless skinless chicken breasts, cooked and shredded2 T. olive oil1 sweet onion, diced2 cloves garlic, minced1 – 3 T. flour32 oz. low-sodium chicken broth1/3-1/2 cup buffalo sauce (Frank’s Red Hot Wings sauce)1/3 cup grated cheddar cheese1/4 cup grated parmesan cheese2 oz. cream cheese Heat large pot over med. heat. Add olive oil.Saute onions with sprinkle of salt. Cook 5 minutes until soft.Add in garlic. Cook 2 more minutes.Sprinkle in flour. Stir 2 more minutes.Add the chicken stock, buffalo sauce, shredded chicken, cream cheese, and grated cheeses. Stir constantly.Note: Add buffalo sauce slowly and taste often so it is not too spicy.Bring to a boil, then reduce heat to simmer. Cook for 10-15 minutes. Stir occasionally.CHICKEN NOODLE SOUPShelli Barnum2 chicken breasts or 1 c. chicken, pre-cooked and cubed2 tsp. canola oil2 tsp. chicken bouillon (or 2 bouillon cube)2 T. cornstarch1 C. cold water2 stalks celery, sliced2 T. minced onion1/2 c. carrots, sliced diagonal1 c. potatoes, cubed1 tsp. parsley flakes or 1 1/2 tsp. fresh parsley, minced14 oz. chicken broth or 1 3/4 c. cold chicken stock1/2 c. uncooked egg noodles (purchased or homemade)Salt and pepper to taste.Tenderize the uncooked chicken using a meat tenderizer.Pre-cook the chicken in 1/2 tsp. oil in the same pan you will use to cook the soup (large saucepan or stock pot).Once chicken is cooked, cut into cubes.Dissolve chicken bouillon and cornstarch in 1/2 cup cold water. Add to stock pot.Add chicken, onions, celery, carrots, potatoes, and parsley.Add chicken broth/stock. Bring to boil and cook until cornstarch thickens.Reduce heat to simmer until vegetables are almost tender. At this point add the noodles and cook until vegetables and noodles are tender.Add salt and pepper to taste. Serve hot. Serves 6.CREAMY PUMPKIN SOUPBy Taste of Home1 med. onion, chopped1/2 teaspoon ground nutmeg2 T. butter1/2 teaspoon salt2 cans (14-1/2 oz. ea.) chicken broth1/4 teaspoon pepper2 cups sliced peeled potatoes1 cup (8 oz.) sour cream1 can (15 oz.) solid-pack pumpkin1 T. chopped fresh parsley2 to 2 1/2 cups milk3 bacon strips, cooked and crumbledIn a large saucepan, sauté onion in butter until tender. Add the broth, potatoes, and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon. Yield: 6 servings (1 1/2 quarts).CREAMY WHITE CHILICarol SporSaute in a medium size saucepan:1/2 T. olive oil1 chicken breast, cubed1/2 small onion, chopped1/4 t. garlic powderAdd:1 can great northern white beans, drained and rinsed1/2 can (12-16 oz can) chicken broth1/2 small can diced green chilies1/2 t. salt1/2 t. cumin1/2 t. oregano1/4 t. pepperSimmer for 30 minutes on low heat. Stir occasionally.Remove from heat.Gently stir in:1/2 c. sour cream1/4 c. whipping creamReheat slightly.Serve! (Delicious accompanied with a dinner roll and a fresh salad!)Broccoli SoupTricia DeAngelo2 heads Broccoli 2 Cubes Butter? Head Cauliflower1 ? C. Flour3 Carrots shredded1 lb. Velveeta Cheese1 Onion Chopped fine12 C. Whole MilkCook Veggies. Drain. Melt Butter in a large pan. Add Flour and stir into paste. Add milk and cheese. Stir about 15 minutes. Add Veggies, salt and pepper. ................
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