Chicken and Biscuits

from the kitchen of Miranda

1 can cream of chicken soup
¾ c. evaporated milk
5 slices American cheese
1 10-ounce bag frozen peas and carrots
2 cups cooked chopped chicken
1 tube refrigerator biscuits

Combine soup, milk, and cheese. Cook gently until cheese melts. Remove from heat. Stir in peas and carrots and chicken. Serve over biscuits. OR, after it is heated, pour into greased baking dish. Cut biscuits in fourths and place on hot chicken. Bake at 400 for 15 min.

Chicken Tortellini Soup

from the kitchen of Miranda

2 quarts chicken broth
2 chicken breast halves
1 onion, chopped
1 Tbsp. Parsley
3 carrots, shredded
1 stalk celery, thinly sliced
1 tsp. salt

ombine all but the tortellini in crock pot. Bring to a boil. Reduce heat and simmer for 1 ½ hours. Remove chicken and shred or chop. Add tortellini and continue to boil for the rime recommended on tortellini package.

This can also be done in the crock pot. Combine all ingredients except the tortellini. Cook on low 6-8 hours (until veggies are soft and chicken is cooked). Remove chicken and shred. Cook tortellini on stove top to recommended amount of time. Add to soup.

Jack Soup

from the kitchen of Miranda

1 lb. ground beef
2 onions, chopped
4 cups water
1 quart tomatoes
4 potatoes, cubed
4 carrots, cubed
1 tsp. salt
1 bay leaf
2 cups cubed Monterey Jack cheese

Brown ground beef with onion. Add all remaining ingredients except cheese. Heat to boiling. Reduce heat and simmer 1 ½ hours. Remove from heat and add cheese. Serve with cheese partially melted.

Hawaiian Chicken

from the kitchen of Miranda

4-6 boneless skinless chicken pieces
1 pkg. dry onion soup mix
1 c. pineapple apricot jam
1 c. Russian salad dressing

Mix all ingredients except the chicken. Place chicken in crock pot and pour mixture over the chicken. Cook on low 5-6 hours. Shred chicken before serving. Serve over rice.

Beef Stroganoff

from the kitchen of Miranda

1-2 lb. stew meat
1 envelope dry onion soup mix
1 can cream of mushroom soup
3 Tbsp. red wine vinegar
¾ c. sliced fresh mushrooms
¼ c. quick cooking tapioca
1 c. sour cream

Combine all ingredients except the sour cream in crock pot. Stir well. Cook on low 8 to 12 hours or on High 4-6 hours. Stir in sour cream. Serve over hot, buttered noodles.

Mexican Casserole

from the kitchen of Miranda

2 c. cooked rice
8 oz. picante sauce
1 can slice olives-drained
10 oz. can Rotelle tomatoes with green chilies
1 bunch cilantro-chopped
8 oz. sour cream
¼ tsp. pepper
1 can corn-drained
1 can black beans-drained and rinsed
1 can green chilies
Cheddar cheese
Monterey jack cheese
Green onions

Mix all ingredients in bowl except for Monterey jack cheese and green onions.
Put in greased 9x13 in pan. Top with cheese and green onions.
Cover with foil and cook for 30 minutes. Take foil off and bake 30 more minutes.
Bake at 350.

No Boil Lasagna

from the kitchen of Miranda

1 lb. ground beef
½ c. chopped onion
1-32 oz. jar spaghetti sauce
16 oz. medium diced tomatoes
1/2 c. water
½ pkg. lasagna noodles
2 c. ricotta cheese
1 T. Parley
Garlic powder and salt to taste
3 c. shredded mozzarella cheese

Brown ground beef with onion and garlic powder (to taste). Stir in spaghetti sauce, water, and tomatoes.
Cheese mixture: Mix ricotta cheese, salt and garlic powder to taste (I usually put a little parmesan cheese in it too).
Pattern: Meat mixture, noodles (I put the cheese mixture on the noodles before I put them in the pan), meat, cheese, noodles, ect.
Bake at 375 for 50 min with foil and 15 min without.

Alfredo Sauce

from the kitchen of Miranda

1 pint heavy cream
1 stick butter
2 Tbsp. cream cheese
1 tsp. garlic powder

Combine butter, heavy cream and cream cheese. Simmer until all is melted and miz well. Add cheese and garlic powder. Simmer 15-20 minutes. Pour over noodles.

Peanut Butter Gunchos

from the kitchen of Miranda

¾ c. corn syrup
1 c. peanut butter
¾ c. sugar
½ tsp. vanilla
4 c. corn flakes

Mix sugar and syrup in a sauce pan. Heat to a boil. Take off burner and add peanut butter and vanilla. Mix until blended. Pour over cereal and mix. Form into small balls and drop on waxed paper.

Italian Sausage Soup

from the kitchen  of Miranda

2 lb. Italian sausage (or ½ hamburger)
1 medium onion (or 2) diced
4 carrots, peeled and diced small
2 small zucchini, diced small
1 c. dry white wine, optional (I use apple juice)
10 c. Swanson chicken broth
2-28 oz. cans crushed tomatoes
2 tsp. basil
1 tsp. oregano
1 c. uncooked orzo or acini de pepe

Brown meat with onion and remaining ingredients except orzo and bring to a boil. Add orzo and cook for additional 20 minutes. Top with fresh parmesan cheese.

Carmel Dumplings

from the kitchen of Miranda

Sauce:
2 Tbsp. Butter
1 ½ c. brown sugar
1 ½ c. water

Dumpling mix:
1 ¼ c. flour
½ c. sugar
2 tsp. baking powder
½ tsp. salt
½ c. milk
1 tsp. vanilla

Combine all the dumpling mix ingredients in a medium bowl and set aside. In a medium sauce pan bring the sauce mix ingedients to a boil then turn to low. Drop by spoonfuls of the dumpling mix into the sauce pan. Cover sauce pan, simmer on low for 20 min. Serve hot with ice-cream.

*It is really important that you leave the lid on the whole time!

Sour Cream Poppy Seed Cake

from the kitchen of Miranda

1 yellow cake mix
3 oz. instant lemon pudding
1 c. sour cream
½ c. oil
4 eggs
½ c. water
1 Tbsp. poppy seeds
1 tsp. vanilla

Mix all ingredients together on low speed for 5 minutes. Pour in greased Bundt pan. Bake at 350 for 50-55 minutes.

Sunbeam Bundt cake

from the kitchen of Miranda

1 pkg. chocolate cake mix with required ingredients
1 pkg. cream cheese, softened
2 Tbsp. butter or margarine, softened
1 Tbsp. cornstarch
1 can sweetened condensed milk
1 egg
1 tsp. vanilla

Chocolate frosting:

4 ½ Tbsp. butter or margarine (not melted, but mixable at room temperature)
4 ½ Tbsp. cocoa
1 ½ Tbsp. corn syrup
¾ tsp. vanilla
1 ½ c. powdered sugar
2 Tbsp. milk

Preheat oven to 350. Grease and flour a 10 inch Bundt pan.

Prepare cake mix according to directions; pour into Bundt pan. In a medium bowl, beat together remaining cake ingredients until smooth. Pour cheese cake mixture evenly over cake batter. Bake for 55 minutes. Cool 10 minutes in the pan, then turn out onto cake platter and cool.

For frosting: Cream first four ingredients. Add sugar and milk; mix with mixer until smooth. (Too hard to get smooth by hand.) Frost cake when cakes has reached room temperature. If you want the frosting to drip down a little bit more, frost when cake is still slightly warm – it will melt the butter.

This makes enough frosting for a 9x13 inch or a Bunt cake. For a layer cake, double the recipe.

Big Daddy Biscuits

from the kitchen of Miranda

2 c. flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1/3 c. shortening
1 cup milk

Preheat oven to 425. In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in shortening until mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Turn onto a floured surface and knead 15-20 times. Pat or roll dough to 1 inch thick. Cut biscuits with round cutter. Repeat until all dough is gone. Brush off excess flour and place onto ungreased baking sheet. Bake for 14 minutes or until edges brown.

Shepherd’s Tater Tot Casserole

from the kitchen of Miranda

1 lb. ground beef
½ onion, chopped
2 cans green beans
2 cans mushrooms
1 can cream of mushroom soup
1 ¼ soup cans milk
1 pkg. brown gravy mix
16 oz. pkg. tater tots
Salt and pepper to taste

Brown meat with onions, salt, and pepper to taste. Drain green beans and place in 9x13 inch pan. Spoon meat mixture over beans. Place tater tots on top of the meat mixture. Combine soup, milk and brown gravy mix. Pout over the tater tots. Bake at 350 for 45 minutes or until juices bubble.

Avocado Lemon Chicken

from the kitchen of Miranda


3 to 5 uncooked chicken breasts, trimmed of fat and sliced
2 tsp. sugar
2 Tbsp. cornstarch
2 Tbsp. water
1 clove garlic, pressed
3 Tbsp. soy sauce
1-2 lemons
4 green onions
2-3 avocados
Garlic salt
Brown or white rice to serve with

Prepare chicken and cut into 1 to 2 inch lengths. Place in a baking dish. In a small bowl or measuring cup, stir together sugar, cornstarch, soy sauce, water, and pressed garlic until consistent. Pour over chicken and toss together.

Roll one of the lemons on the counter to soften it up, cut in half, and squeeze the juice from both halves over the chicken. Be careful of the seeds. If you have 2 lemons, cut the other one into quarters or slice and toss in with the chicken for garnish.

Cut the roots off of the green onions and chop the rest. Put the white, onion-ish slices in with the chicken so they can cook and soften. Set aside the green slices. Sprinkle a few shakes of garlic salt over the chicken. Toss, cover, and marinate in the fridge for 20 minutes or all afternoon.

Preheat over at 350. Remove chicken from fridge, stir again to un-clump any cornstarch (don’t drain the juice), re-cover, and bake for 35 minutes or until chicken is done. You may want to uncover chicken for the last 15 minutes. The last 15 minutes the chicken is cooking, cut the avocados into halved slices.

When chicken is done toss chicken with remaining green onion pieces and avocados. Serve on a large platter or large shallow bowl for an Asian look. Serve with rice.

Chicken Manicotti

from the kitchen of Miranda
1 pkg. manicotti shells
2 cans cooked chicken (or 2 c. shredded cooked chicken, approx. 3 breasts)
1 jar Alfredo sauce
1 jar spaghetti sauce
2 c. grated mozzarella cheese
1 can mushrooms (optional)
1 can sliced olives (optional)

Cook the manicotti shells al dente. In a separate bowl, mix the chopped chicken, 1 cup grated mozzarella cheese, Alfredo sauce, mushrooms, and olives. Spread a thin layer of spaghetti sauce in the bottom of baking dish. Fill the cooked shells with chicken mixture (a Ziploc bag with a corner cut off works well). Cover the shells with spaghetti sauce. Sprinkle 1 c. Mozzarella cheese on top and bake at 350 for 20-30 minutes.

*Good freezer meal

Cheesy Potato Soup

from the kitchen of Miranda


2 cans cream of chicken soup
2 c. water
½ c. milk
1 tsp. chicken bouillon

Bring to boil, than add: cut up carrots, potatoes, onions, and celery. (Add more milk if it seems too thick with all the vegetables.)

When vegetables are soft enough to serve, add:

1-2 c. cheddar cheese (to taste and to thickness desired)

*This can also be done in the crock pot. Add all ingredients to the crock pot (reduce water to 1 ½ cups). Cook on low 6-8 hours until vegetables are tender. Before serving add cheese.)

Jello Cake

from the kitchen of Cynthia

White cake mix
Small package raspberry or strawberry jello
8 oz cool whip
Small package vanilla pudding (optional)

Bake the white cake as directed on package. Dissolve jello in 1 cup hot water, add ½ cup cold water, and pour over cake while cakes still hot (poke holes in cake with a fork first). When cool, frost with cool whip or mixture of pudding and cool whip.

Easy Beef Enchiladas

from the kitchen of Cynthia


1 lb ground beef
1 can refried beans (optional)
2 cans tomato sauce
Taco seasoning
Flour tortillas
Grated cheddar cheese

Brown the beef (season with onion flakes, salt, pepper). Put tomato sauce in a saucepan and add two cans (tomato sauce size) of water and taco seasoning to taste. Bring to a boil. Mix the beans, beef, half of cheese, and little bit of sauce in a bowl. Put about ½ cup mixture in each tortilla and place in a 13x9 pan (put a little sauce in the bottom first). Cover with remaining sauce and cheese. Cook in the microwave until cheese is melted or bake at 350 for 30 minutes.

Chicken Enchiladas

from the kitchen of Cynthia

3 large chicken breasts
1 can diced green chilies
2 cups grated cheese
Flour tortillas

Sauce:
¼ cup margarine
3 Tablespoons flour
¾ cup chicken broth (from
boiled chicken)
1 ¼ cups milk
½ tsp chicken bouillon granules

Boil chicken breasts and save broth. While chicken is cooling, make the sauce. Melt the margarine in a medium saucepan, add flour and mix well, add chicken broth and mix with a whisk until smooth, add milk and bouillon. Bring to a boil and stir until thick. Salt to taste. Mix green chilies, diced chicken, and 1 ½ cups grated cheese in a bowl. Moisten with some of the sauce. Put about ½ cup of chicken mixture in each flour tortilla and rollup and place in a 13x9 baking dish (put a little sauce in the bottom of pan first). Cover with remaining sauce and cheese. Heat in microwave until cheese is melted or in oven at 350 for 30 minutes.

Oven Fried Chicken

from the kitchen of Cynthia

In a bag combine:
¾ cup flour
2 tsp salt
½ tsp black pepper
1 ½ Tablespoons paprika

Shake pieces of chicken in mixture and coat well. Melt ¼ cup margarine in a shallow baking pan. Arrange pieces of chicken in pan. Bake at 400 degrees for 20 minutes. Turn chicken over and bake 20 to 30 minutes more until desired crispness.

Fried chicken gravy:

Melt 3 tablespoons margarine in a sauce pan, add 1 tablespoon of the fried chicken flour mixture and 2 tablespoons flour, then add 1 ½ cups milk. Bring to a boil and let boil until thickens. Salt and pepper to taste. (serves 2 people)

Chicken Stir-fry

from the kitchen of Cynthia

Sauce: 1/4 cup soy sauce
1/3 cup ketchup
1 clove garlic, finely chopped
or 1 tsp garlic powder
1/2 tsp ground ginger
1 lb chicken breast, thinly sliced
2 bell peppers, sliced
Sliced carrots
Cooked rice

Mix the sauce, put half of sauce in a bowl with the chicken and let marinate at least 15 minutes. Sauté the vegetables in a frying pan until almost done, remove from pan and brown the chicken. Add the vegetables to the chicken with the other half of the sauce and cook until vegetables are tender. Serve over rice.

Lemon Olive Chicken

from the kitchen of Cynthia

2 chicken breasts cut into bite size pieces
1 can cream of chicken soup
¼ cup milk
1 tsp lemon juice
1 can sliced olives
1 cup rice

Brown chicken in a frying pan. Add soup, milk, juice and olives. Simmer for 10 minutes. Serve over cooked rice.

Baked Spaghetti

from the kitchen of Cynthia

1 cup chopped green pepper
½ cup chopped onion
1 tablespoon margarine
1 lb ground beef
30 oz tomatoes w/ juice or
spaghetti sauce
2 tsp oregano (if use spaghetti
sauce don’t need oregano)
4 oz can mushrooms
2 oz can sliced olives
12 oz spaghetti noodles,
cooked and drained
2 cups grated cheese
1 can cream of mushroom/
chicken soup
¼ cup water
¼ cup parmesan cheese

Sauté onion and green pepper in margarine. Add beef and brown. Add tomatoes, mushrooms, olives, and oregano, and simmer for 10 minutes. Grease a 13x9 pan, and

place half of noodles, half of sauce, and 1 cup cheese in the pan, then repeat layers. Mix soup and water and pour over top. Sprinkle with parmesan cheese. Bake covered at 350 for 30 minutes. (Or longer if made ahead and refrigerated.)

Split Pea Soup

from the kitchen of Jenny

2 cups chicken broth
1 cup dry split peas, rinsed and drained
¼ tsp. Dried marjoram, crushed
1 bay leaf
2 cups water
dash pepper
½ cup chopped carrot
½ cup chopped celery
½ cup chopped onion
½ to 1 lb. Cubed ham

In a large saucepan combine broth, split peas, marjoram, bay leaf, water, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Add the rest of the ingredients. Return to boiling; reduce heat. Cover and simmer for 20 to 30 minutes more or till befetables are tender. Makes about 5 ½ cups.

Cream of Vegetable Soup

from the kitchen of Jenny


Cooked Vegetable (see variations below)
1 ½ cups chicken broth
1 Tbls. Butter
1 Tbls. Flour
Seasonings (see variations below)
1/8 tsp salt
dash pepper
1 cup milk, half-and-half, or light cream

1. In a blender or food processor, combine the cooked vegetable and ¾ cup of the chicken broth. Cover and blend about 1 minute or till smooth. Set aside.

2. In a medium saucepan melt butter. Stir in flour, seasonings, salt, and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remaining broth. Cook and stir till heated through. If necessary, stir in additional milk to make of desired consistency. Makes about 3 ½ cups.

Cream of Broccoli Soup: 3 cups broccoli flowerets or one 10-oz package frozen cut broccoli and ¼ tsp dried thyme.

Cream of Potato Soup: 3 medium potatoes peeled, cubed, or 1 ¾ cups mashed, cooked potatoes and ¼ tsp. Dried dillweed.

Cream of Pumpkin Soup: 1 cup canned pumpkin and ¼ tsp. Ground ginger or ground nutmeg.

Slow Cooker Brown Rice Soup

from the kitchen of Jenny

½ cup uncooked brown rice, rinsed
½ cup shredded carrot
3 cans chicken broth
1 cup water
1 can chicken
½ cups chopped celery
½ c onion, chopped
1 cup sour cream
½ cup flour
Sliced Almonds

Stir together all ingredients except sour cream, flour, and almonds. Put in crock pot on LOW for 6-8 hours. Just before serving, stir together sour cream and flour until smooth. Increase heat to HIGH. Slowly stir sour cream mixture into hot soup, stirring constantly. Stir until soup begins to thicken, about 6 to 8 minutes. To serve, garnish with sliced almonds.

Meatball Soup

from the kitchen of Jenny


1 beaten egg
½ cup soft bread crumbs
¼ cup finely chopped onion
1/8 tsp. Garlic powder
1/8 tsp. Pepper
8 oz lean ground beef
Non-stick spray coating
3 ½ cups water
1 15-oz can garbanzo beans
1 14 ½-oz can Italian-style stewed tomatoes
1 cup sliced fresh mushrooms
1 tsp. Instant beef bouillon grandules
1 tsp. Dried Italian seasoning, crushed
¼ cup tiny bow-tie pasta
3 cups torn fresh spinach or ½ of a 10-oz package frozen chopped spinach, thawed and well drained

1. In a medium mixing bowl, combine egg, bread crumbs, onion, garlic powder and pepper. Add ground beef; mix well. Shape meat mixture into thirty-six ¾-inch meatballs.
2. Spray large skillet with nonstick coating. Cook meatballs over medium heat about 8 minutes or till done (160), turning occasionally to brown evenly. Cover and keep warm over low heat.
3. In a large saucepan stir together water, garbanzo beans, undrained tomatoes, mushrooms, bouillon, and Italian seasoning. Bring to boiling. Add pasta. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or till pasta is tender. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just till spinach is wilted. Makes about 7 ½ cups.

Chili

from the kitchen of Jenny


12 oz ground beef
1 cup chopped onion
2 cloves garlic, minced
1 14 ½-oz can tomatoes, cut up
1 15-oz can dark red kidney beans, rinsed and drained
1 8-oz can tomato sauce
2 to 3 tsp. Chili powder
½ tsp. Dried basil, crushed
¼ tsp. Pepper

In a large saucepan cook ground beef onion and garlic until meet is brown and onion is tender. Drain fat. Stir in the rest of the ingredients. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Makes about 5 cups.
Crock-pot: Brown the meet, onion, and garlic. Mix everything together in the crock-pot and cook on low for 6-8 hours or on high for 3-4 hours.

Hamburger-Vegetable Soup

from the kitchen of Jenny

1 lb ground beef
½ cup chopped onion
4 cups beef broth
1 cup frozen corn
1 7 ½ oz can tomatoes, cut up
½ cup chopped peeled potatoes
1 medium carrot, julienned
1 Tbls. Snipped fresh basil, or 1 tsp dried basil, crushed
1 tsp. Worcestershire sauce
1 Bay leaf
1/8 tsp pepper

In a large saucepan, or pot cook ground beef and onion till meat is brown and onion is tender. Drain fat. Stir in beef broth, corn, undrained tomatoes, potatoes, carrots, basil, Worcestershire sauce, Bay leaf, and pepper. Bring to boiling; reduce heat. Cover and simmer for 15-20 minutes or till vegetables are tender. Makes about 8 cups.

Old-Fashioned Beef Stew

from the kitchen of Jenny


2 Tbls flour
1 lb. Beef stew meat, cut into ¾-inch cubes (or I just use hamburger or leftover roast)
2 Tbls. Cooking oil
3 cups vegetable juice
1 cup water
1 medium onion, cut into thin wedges
1 tsp. Instant beef bouillon granules
1 tsp. Worcestershire sauce
½ tsp. Dried marjoram, crushed
½ tsp. Dried oregano, crushed
1 bay leaf
¼ tsp. pepper
2 ½ cups cubed potatoes (about 3 medium)
1 cup frozen whole kernal corn
1 cup frozen cut green beans
1 cup sliced carrots

If using stew meat: Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or pot brown meat, half at a time, in hot oil.
Drain fat. Stir in the vegetable juice, water , onion, bouillon, Worcestershire sauce, marjoram, oregano, bay leaf and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 ¼ hours or till meat is nearly tender. Stir in potatoes, corn, green beans, and carrots. Bring to boiling; reduce heat. Cover and simmer about 30 minutes more or till meat and vegetables are tender. Makes 9 cups.
If using hamburger: Brown hamburger and onion (without the oil). Drain fat. Stir in the vegetable juice, water , onion, bouillon, Worcestershire sauce, marjoram, oregano, bay leaf and pepper. Bring to boiling. Stir in potatoes, corn, green beans, and carrots. Bring to boiling; reduce heat. Cover and simmer about 30 minutes more or till meat and vegetables are tender. Makes 9 cups.

In the crock-pot: Brown meat. Add meat and vegetables to crock-pot. Combine the rest of the ingredients (reduce the vegetable juice to 2 cups) and pour over the meat and vegetables. Cook on low for 6-8 hours or on high for 3-4 hours.

Tuscany Bean Soup

from the kitchen of Jenny

½ lb dried white navy beans
1 ½ tsp. Salt
6 cups water
½ can condensed chicken broth
¼ tsp. Dried marjoram leaves
1 bay leaf
dash pepper
½ clove garlic
½ cup sliced carrot
1 large potatoe, peeled and cut into julienne strips
½ package (10 oz) frozen chopped spinache, thawed

1. Wash beans; drain. In large pot, combine beans, 1 tsp. Salt, and the water. Bring to boiling; boil 2 minutes. Remove from heat; cover, and let stand 1 hour.
2. Add chicken broth, ½ tsp salt, the marjoram, bay leaf and pepper. Bring to boiling; reduce heat, and simmer, covered, about 1 hour.
3. Meanwhile, in hot oil in medium skillet, sauté onion, garlic, and carrot, stirring until onion is golden – about 5 minutes.
4. After bean mixture has cooked 1 hour, add onion mixture, potatoes, and frozen spinach. Cook, covered until beans and vegetables are tender. Makes 6 servings.

Egg Drop Soup

from the kitchen of Jenny

4 cans chicken broth
3 Tbls. Cornstarch
¼ cup cold water
½ tsp. Sugar
1 tsp. Salt
¼ tsp. Pepper
2 eggs, beaten
1 cup chopped green onions, with tops

Heat broth to boiling point in large saucepan. Meanwhile, in small bowl, make smooth paste of cornstarch and cold water. Into hot broth, slowly stir cornstarch mixture, with sugar, salt, and pepper. Heat to boiling point, stirring constantly – mixture should be slightly thickened and translucent. Reduce heat. Add eggs, a small amount at a time, stirring to separate them into shreds. Remove from heat; add green onions. Serve at once. Makes 8 servings.

Hersheys Perfectly Chocolate Chocolate Cake

This cake is soooooo good!!!

from the kitchen of Stephanie

2 c sugar
1 3/4 c flour
3/4 c cocoa
1 1/2 tsp baking powder
1 1/2 tsp soda
 1 tsp salt
2 eggs
1 c milk
1/2 c oil
2 tsp vanilla
1 c boiling water

Heat oven to 350.  Stir together in a large bowl, sugar, flour, cocoa, baking powder, soda and salt.  Add eggs, milk, oil, and vanilla.  Mix on medium speed for 2 minutes.  STIR in boiling water.  Batter will be thin.  Pour into greased 9x13 inch pan or 2 9 inch round pans.  Bake 35-40 minutes for 9x 13 inch pan,  Less time is needed with round pans.  Cool completely and frost with Perfectly Chocolate Chocolate Frosting.

Perfectly Chocolate Chocolate Frosting
1/2 c butter
2/3 c cocoa
3 c powdered sugar
1/3 c milk
1 tsp vanilla

Melt butter, stir in cocoa, alternately add powder sugar and milk, beating until desired consistancy. Add vanilla.

Polynesian Meatballs

from the kitchen of Stephanie

Meatball Mix:
3 lbs ground beef
1 1/3 c cracker crumbs (Ritz are good)
2/3 c minced onions
2 eggs
2 tsp salt
1/2 tsp ginger (opt)
1/2 c milk

Sauce Mix:
4 c pineapple juice
1 can pineapple tidbits (opt)
1 c vinegar
4 T soy sauce
2/3 c chopped green peppers (opt)
2 c packed brown sugar
8 T cornstarch

Mix ground beef, crumbs, onion, egg, salt, ginger, and milk thoroughly. Shape mixture into bite-sized balls. Brown meatballs in skillet. Remove and allow excess fat to drip on wax paper. Mix cornstarch and brown sugar in seperate bowl. In crock pot, stir in pineapple juice, vinegar, and soy sauce; stir in cornstarch/brownsugar mixture until smooth. Add meatballs, pineapple tidbits and green peppers. Cook in corck pot on high for 3-4 hours. Makes about 50 meatballs.

Cake Mix Cinnamon Rolls

from the kitchen of Stephanie

5-6 cups flour
1 (18 ounce) package yellow cake mix
2 (1/4 ounce) packages yeast
2 1/2 cups warm water
1/4 cup melted butter or margarine
1/2 cup sugar
1 teaspoon cinnamon

Frosting

6 tablespoons butter or margarine, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla
2-3 tablespoons milk



Directions
In a mixing bowl, combine 4 cups of flour, dry cake mix, yeast and warm water until smooth.
Add enough remaining flour to form a soft dough.

Turn into a lightly floured surface; knead until smooth and elastic, about 5 minutes (I did this step with my Kitchen Aid Mixer).
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 45 minutes.
Punch dough down.
Divide dough in half and let rest covered 10 minutes.
Turn onto a lightly floured surface.
Roll each portion into a 14 X 10 rectangle.
Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon).
Roll up jellyroll style, starting with long side.
Cut each roll into 12 slices; place cut side down in two greased 13 X 9 baking pans. Cover and let rise until almost doubled, about 20 minutes (this is where you can put them in the fridge over night).
Bake at 400 for 10-15 minutes or until golden brown.
Cool for 20 minutes.

Macaroons

from the kitchen of Grandma Paget

3/4 c crisco
1 tsp vanilla
1 1/2 c flour
3/4 tsp salt
2 tsp baking powder
1 1/4 c sugar
2 eggs
3-4 T milk
1-1 1/2 c coconut
2 c oatmeal

Mix well, put on greased cookie sheet.  Bake at 350 for 10-12 minutes.

Symphony Fudge

from the kitchen of Stephanie

4 c sugar
1 pt whipping cream
2 lg Symphony toffee/almond bars (16oz)
2 cubes of butter

In large pot mix the sugar and cream.  Stir well and bring to a boil. 
While boiling, add two sticks of butter.  Do not touch the sides or bottom of pan while stirring in the butter.  Boil to the soft-ball stage (230 Degrees).  Add the Symphony bars and beat in with an elcetrci mixer.
Pour into a greased pan and chill for 5-6 hours.

Cake Mix Cookies

from the kitchen of  Melinda

Cake mix (any flavor- we like lemon or chocolate)
¼ c oil
2 eggs

Mix well. Drop by teaspoonful on greased cookie sheet. Bake at 350 till lightly browned (about 5 minutes).

Banana Split Brownies

 from the kitchen of Heidi

Use your favorite brownie recipe or 2 packages of brownie mix

12 oz cream cheese
1 tsp lemon extract
12 oz Cool Whip
¼- ½ c powdered sugar (to taste)
2 c strawberries, sliced
4-5 bananas
16 oz can crushed pineapple
Chocolate sundae topping

Prepare brownies as per package directions; cook in jelly roll pan. Cool. Combine in bowl, softened cream cheese, Cool Whip, and lemon extract. Beat together. Add powdered sugar to taste; mix well. Set aside. Cover cooled brownie with sliced bananas. Frost over brownie and bananas with cream cheese mixture. Top with sliced strawberries and crushed pineapple. Right before serving, drizzle chocolate topping over entire brownie.

Fruit Cocktail Cake

 from the kitchen of Melinda

1 can fruit cocktail (undrained)
1 C sugar
1 C flour
1 egg
1 tsp baking soda
½ C brown sugar
½ C chopped nuts

Mix first five ingredients. Pour in 9x13 pan. Sprinkle with brown sugar and nuts on top. Bake at 350 for 40 minutes till cake is medium brown. Serve with whip cream. Delicious!

Creamy Pasta Bake

from the kitchen of Heidi

1 jar (30 oz) spaghetti sauce
1 pkg (16 oz) rotini, cooked, drained
1 ½ C sour cream
1 pkg (10 oz) frozen chopped spinach, thawed, drained
½ C (2 oz) grated parmesan cheese

Heat oven to 375*. Mix all ingredients. Spoon into 9 x 13 baking dish. Bake 25 minutes. Makes 8 servings.

Chile Verde

 from the kitchen of Joan

This recipe can be modified to your liking.

Pork (cut into squares/cubes)
Vegetable oil
Small chopped onion
Flour
3 C water
4 tomatoes, diced
Chilies
Garlic salt
1 tsp kitchen bouquet (depending on the thickness you would like)

In a saucepan heat vegetable oil. Saute onion and pork until browned. Add more vegetable oil then coat the pork with flour. Add water, tomatoes, chilies, garlic salt and kitchen bouquet. Simmer 20-30 minutes. Then serve.

Tip: If too thick add water. If too runny add another teaspoon of kitchen bouquet.

French Dip Sandwiches

from the kitchen of Jenny

1 sm onion, sliced into rings
1/8 tsp garlic salt
1 T margarine or butter
1 14 ½ oz can beef broth
½ tsp dried thyme, marjoram or oregano
¼ tsp pepper
¾ lb thinly sliced, cooked beef

In a sauce pan cook onion & garlic in the butter till onion is tender. Stir in broth, thyme, marjoram or oregano and pepper. Bring to boiling. Reduce heat. Simmer uncovered for 10 minutes. Add beef, return to boiling, reduce heat. Simmer uncovered 5 minutes or until hot. Remove beef and onion from the liquid. Serve beef and onions on rolls with dishes of the liquid for dipping.

Beef Brisket

from the kitchen of  Gayle

Paste:

3 T liquid smoke
3 tsp garlic powder
2 tsp onion salt
2 tsp celery salt

Mix and make a paste. Spread on top of brisket. You can poke holes in brisket with fork before covering with paste. Cover with plastic wrap and place in fridge, leave overnight (8 hours).

In morning, sprinkle with:

Worcestershire sauce
Black pepper

Cover and bake for 5 hours at 275*.
Pour off liquid, skim off the grease and save the liquid.

Sauce:

1 C ketchup
4-5 C brown sugar
1 tsp celery seed
1 C liquid
1 tsp salt
1 chopped onion
¼ C Worcestershire sauce
¼ C vinegar
Boil for 15 minutes. Pour over briskets. Bake at 1 hour uncovered at 325*.