Chicken or Turkey Wild Rice Soup

from the kitchen of Stephanie

2 c carrots,chopped
1/2 c celery, diced
1 onion, diced
1 c water
2 chicken boullion cubes dissolved in 1/4 c hot water
1 can chicken broth
3/4 c butter
3/4 c flour
1 pt half and half
2 c milk
2 c cooked and cubed chicken or turkey
1/2 tsp salt
dash of pepper
1 pkg 6.2 oz Uncle Bens Wild Rice- prepared as directed on box

Cook rice according to directions on box and set aside. In med size pan, bring all vegetables and 1 c water to a boil then simmer for 10 minutes. Add chicken broth and boullion cubes dissolved in water. In a large pot, melt butter, slowly mix in flour. Slowly add half and half stirring until thick. Add milk slowly, stirring until thick. Add vegetable mixture, add chicken or turkey, then add rice and salt and pepper. May need to add more milk if it is too thick.

Very creamy and good!

Caramel Pops

from the kitchen of Joan

1-8oz bag of Barrel O' Fun Corn Pops
1/2 c butter or margarine
1/2 c light corn syrup
1 c brown sugar
1 tsp baking soda

Place corn pops in a large roasting pan.  Mix butter, corn syrup and brown sugar in a 2 qt sauce pan.  While mixing, cook for 2 minutes or until bubbly around the edges, remove from heat,  Add soda to cause foaming (this will allow for proper coating of pops).  Pour caramel slurry overcorn pops and stir until pops are properly coated.  Place in 250 degree oven for approx 45 minutes, stirring every 10 minutes.  Remove from oven and pour onto waxed paper.  Break apart (before pops can cool) to desired piece size.

Puppy Chow

from the kitchen of Cheylee

1/2 c margarine
1 1/2 c peanut butter
1 pkg 12 oz semi sweet chocolate chips
1 lg box  Crispix cereal
1 lb powdered sugar

Melt margarine, peanut butter and chocolate chips.  Stir to blend.  Pour over the top of the cereal.  When completely coated, put in a large paper bag containing the powdered sugar.  Hold bag top and shake.

Mrs. Fields Cookies

1 lb butter
2 c sugar
2 c brown sugar
4 eggs
2 tsp vanilla or almond
5 c oatmeal
3 tsp baking powder
2 tsp soda
4 1/2 c flour
2 c chocolate chips
nuts-opt

Mix well, everything but the flour.  Then add the flour and mix well.  Bake at 350 for about 10 minutes on a greased cookie sheet.  The bigger the cookie the better.

Peanut Butter Fingers

from the kitchen of Grandma Paget

3/4 c butter
3/4 c peanut butter
3/4 c sugar
1/2 tsp salt
1 egg
2 tsp vanilla
1 1/2 c flour
3/4 tsp soda
1 1/2 c oats

Mix well then spread all over the cookie sheet.  Bake at 350 for 12 minutes. No longer, then frost with whipped peanut butter, then frost with chocolate frosting.

Caramel Apple Bars

from the kitchen of  DeRae 


2 c flour
2 c quick rolled oats
1 ½ c brown sugar
1 tsp baking soda
1 ¼ c melted butter
1 ½ c caramel ice cream topping
½ c flour
2 c coarsely chopped, peeled apples

Grease a 15x10 inch pan. Set oven at 350. In large bowl, combine flour, oats, brown sugar, baking soda, and butter. Press half of mixture in bottom of pan. Bake at 350 for 8 minutes. In small saucepan combine caramel topping and ½ c flour. Bring to boil for 3 minutes. Take pan from oven; sprinkle apples over warm base. Pour caramel over top. Sprinkle with remaining topping mixture. Bake at 350 for 20 minutes. Cool before cutting into squares.

Miranda’s Cookie Bars

from the kitchen of DeRae

½ c melted butter
1 ½ c brown sugar
2 eggs
1 ½ c flour
½ tsp baking powder
½ tsp salt
1 tsp vanilla
6 oz chocolate chips

Grease and flour 9x13 inch baking dish. Mix melted butter and brown sugar. Blend in eggs. Add flour, baking powder, salt and vanilla. Spread into baking dish. Sprinkle with chocolate chips. Bake for 25 minutes in 350 oven. Cool and cut into squares.

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.

Chilly Sauce Casserole

from the kitchen of Jack & Sherry

1 lb ground beef
1 onion, chopped
Cook in skillet.
Mix in:
1 C water
1/3 C green peppers
¼ C chili sauce
¾ tsp sa;lt
Dash of pepper
2-10oz cans condensed tomato soup
2 C grated cheese
8 oz noodles cooked and drained (1 ½ C dry-uncooked)

Mix well. Place in 9x13x2 inch baking pan. Bake at 350* for 40-45 minutes or until hot.

Bar-B-Que

from the kitchen of Jack & Sherry


2 lbs hamburger
1 tsp salt
1 med. onion, finely chopped
1 tsp chili powder
½ tsp curry powder
2 T Worcestershire sauce
3 T A-1 sauce
1 ½ C catsup
½ C brown sugar

Brown hamburger with salt, add onion. Add remaining ingredients and let simmer for a few minutes before serving on hamburger buns.

Cheesy Potatoes

from the kitchen of  DeRae


1 can cream of mushroom soup
1 can cream of chicken soup
1 cube butter
1 pt sour cream
1-2 C cheddar cheese, grated
26 oz frozen, shredded hash browns

Defrost hash browns. In a sauce pan, melt together the rest of the ingredients. Mix potatoes and sauce. Pour into 9 x 13 pan. Mix together 1 C crushed corn flakes and 2 T melted butter. Sprinkle on top of the casserole and bake in 350* oven for about 45 minutes.

BBQ’d Corn on the Cob

from the kitchen of  Melinda

Corn on the cob (still in husk)
Butter
Salt

Pull back corn husks and take out silk hairs, then put husks back in place. Soak cobs in cold water for 20-30 minutes. Cook on grill for 10-15 minutes, turning once.

To butter, fill long tall glass ½-3/4 full with melted butter. Pull back husks and dip corn in glass. The butter will stick to the corn. Salt to taste.

Mom’s Yummy Potatoes

from the kitchen of Jack & Sherry

1 can cream of mushroom soup
½-1 C milk
¼ C butter
peeled and sliced potatoes
shredded cheese

On medium heat stir together soup, milk and butter in large pan. Add potatoes. Cover and cook for about 20 minutes. Just before serving add shredded cheese, continue to heat until melted.

Fruit Salad

from the kitchen of Jack & Sherry


Large container of Vanilla Yogurt
1-2 T frozen orange juice concentrate

Any fruit that you want: apples, grapes, bananas, nectarine, pineapple chunks, frozen raspberries, mandarin oranges, etc...
Mix together yogurt and orange juice concentrate. Add fruit. Adjust yogurt and orange juice according to size of salad you want.

Hawaiian Delight

from the kitchen of Gayle

Sauce:
1 T lemon juice
2 T flour
2 eggs, beaten
1 C sugar
½ tsp salt
1 1/3 C pineapple juice

Combine above ingredients and boil 1 minute.

1 box of Acini’s de Pepe
1 16 oz container of Cool Whip
Oranges
Pineapple

Boil water in medium sauce pan. Add whole box of Acini’s de Pepe and boil for 10 minutes. Rinse, cool. Mix with sauce and Cool Whip. Add oranges and pineapple. Cool in fridge.

Pineapple Ambrosia

from the kitchen of  Jack & Sherry


3 C miniature marshmallows
1 (20oz) can crushed pineapple, drained
1 (20oz) can pineapple chunks or tidbits, drained
1 (11 oz) can mandarin oranges, drained
1 C fat-free plain or tropical-flavored yogurt
½ C flaked coconut

In a large bowl, gently combine all ingredients. Cover and chill in refrigerator for at least 1 hour. Leftover ambrosia keeps well in the refrigerator for up to two days.

Dreamsicle Jell-o Salad

from the kitchen of Jack & Sherry

6 oz pkg orange jell-o
1 ½ C boiling water
1 C cold water
6 oz FROZEN orange juice concentrate
1 can crushed pineapple (drained)
2 cans mandarin oranges (drained)
6 oz pkg instant vanilla pudding
1 ¾ C milk

Dissolve jell-o in boiling water. Add cold water and frozen orange juice concentrate. Stir until smooth. Add drained pineapple and oranges. Pour mixture into 9x13 pan. Refrigerate for 15 minutes or until partially set. Mix vanilla pudding and 1 ¾ C milk according to pkg directions. Swirl pudding mixture into jell-o mixture (marble like-not completely stirred in). Refrigerate until set.

Topping
1 container pineapple yogurt (hard to find, so mix pineapple juice in with plain yogurt)
1 container mandarin orange yogurt
1 ½ C Cool Whip\

Chinese Chicken Salad

from the kitchen of  Gayle

1 head cabbage-chopped
1 bunch green onions- use as many as you want
2-3 chicken breasts-cooked and cubed
2 pkgs chicken ramen noodles- broken into bite sized pieces
½ pkg slivered almonds

Combine cabbage, onions, chicken and noodles in a bowl, the one you are going to serve the salad in. Reserve the almonds until just before you add the dressing.

Dressing:
2 pkgs chicken ramen seasoning
¾ C oil
¼ C sugar
3 T soy sauce
2 T red wine vinegar
dash of pepper

Mix dressing in separate bowl, pour into a bottle with a lid. Before serving salad, shake bottle until dressing is blended well. Pour over salad (do not pour all dressing on salad at once. Add enough for how you want it.) and almond mixture, stir until dressing is coating everything. ENJOY!

Frito Salad

from the kitchen of  Jack & Sherry

1 32 oz bag of salad
1 10 oz bag of Frito’s
2 small cans of chili
1 16 oz bag of shredded cheese (Mexican flavored)

Toss all of the ingredients together, and then serve.

Broccoli Salad

from the kitchen of Jack & Sherry

4 C broccoli Dressing:
1 C craisins 1 C mayonnaise
1 C cashews ½ C sugar
½ C red onion (opt) 2 T vinegar
1 lb cooked bacon

Chop up broccoli, onions and bacon. Mix all salad ingredients together. Make dressing and add to salad. Refrigerate for several hours before eating.

Chili

from the kitchen of Jack & Sherry

3 C dry red beans
1 tsp salt
2 lbs hamburger + 1 tsp salt
1 finely chopped onion
1 pkg Shilling Chili Powder
1 can pureed tomatoes

Cook red beans in plenty of water until tender. Then add salt.
Brown hamburger, salt and onion, add chili powder.
Add meat mixture to cooked beans. Add tomatoes. Taste and adjust the seasoning. If needed add more salt or chili powder. Let simmer a few minutes before serving.

Taco Soup

 from the kitchen of Stephanie

1 ½ lb ground beef
1 pkg. dry Ranch seasoning
1 pkg taco seasoning
2-3 quart jars of bottled tomatoes
2 cans pinto beans
2 cans kidney beans
1 can black beans
1 can corn

Brown beef. Add remaining ingredients and simmer for 1 hour. Serve with shredded cheese, sour cream and tortilla chips.

Taco Soup

from the kitchen of Jack & Sherry

1 lb ground beef
1 onion, chopped
1 quart tomatoes, cut up
1 can kidney beans
1 can garbanzo beans
1 can whole kernel corn (or about 1-2 cups frozen corn)
1 pkg taco seasoning

Brown ground beef and onion together. Add rest of ingredients with their juice. Cook until hot. Can top soup with cheese, chips, or sour cream.

Fresh Tomato Soup

from the kitchen of Jack & Sherry


8 or 9 tomatoes (skinned and chopped)
½ C butter
½ tsp soda
3 tsp salt
1 T sugar
1/8 tsp pepper
¼ C flour
1 quart half & half

Simmer tomatoes in large saucepan for 10 minutes. Remove from heat. Add in the butter, soda, sugar, and half & half (reserve 1 cup to mix with flour). Mix the flour with about 1 cup of the half and half, stir this into the soup. Put back on heat, heat the soup slowly. Add salt and pepper to taste. Serve as soon as soup is piping hot. If you want a thicker soup, add more flour.

Mimi’s Cafe Corn Chowder

from the kitchen of  Jack & Sherry

4 T butter
6 T chopped onion
¾ C diced celery
2 ½ C hot water
2 C raw potatoes (cubed in ½’ cubes)
3 C frozen corn, thawed
2 T sugar
2 tsp salt
Pinch of white pepper
3 T flour
1 quart Half & Half

On medium heat, melt butter, and simmer onion and celery for 5 minutes until soft, but not brown. Add water, potato, corn and seasonings. Cover and simmer for 30 minutes, or until potatoes are barely tender. Whisk flour into 1 cup half and half, stir into the soup. Add the remaining half and half. Simmer for about 15 minutes until thickened. If you want a thinner soup, add a little milk. To make the soup thicker, simmer another 5- 10 minutes.

Homemade Root Beer

from the kitchen of Joan


4 ½ gallons water
4 lbs sugar
4-6 lbs dry ice (for fast carbonation)
1 bottle root beer extract (2 oz bottle)

Lavender Lemonade

from the kitchen of Joan


5 C water
1 ½ C sugar
12 stems fresh lavender
2 ¼ C lemon juice

Boil 2 ½ Cups of the water with the sugar. Add the lavender stems and remove from heat. Cover and let cool. When cool, add 2 ½ C water and the lemon juice. Strain out the lavender. Serve the lemonade with crushed ice and garnish with lavender blossoms. Serves 8.

Pina Colada

from the kitchen of Joan

1-½ gallon pineapple sherbet
¼- ½ can Sprite
1 T coconut extract

Buttermilk Shake

from the kitchen of Joan

1 pt vanilla ice cream
1 C buttermilk
1 tsp grated lemon extract
½ tsp vanilla
1 drop lemon extract

Makes 2 servings.

Maryland Juice

from the kitchen of  Joan

1 lg frozen can pink lemonade
1 lg frozen can orange juice
1 lg frozen can lime aid
1 lg frozen can cranberry juice
¼ C sugar
12 cans water (may need more)

Mix together, makes loads!

Homemade Hot Cocoa Mix

from the kitchen of Joan

2 C nonfat dry milk powder
¾ C sugar
½ C Hershey’s Cocoa
½ C powdered non-dairy creamer
Dash of salt

In a large bowl mix all ingredients. Blend well. Store in a tightly covered container. Makes 3 ¾ Cups mix = 15-16 servings.
Single serving= ¼ C mix + ¾ C boiling water in a mug and stir.

Carmel Apple Fruit Dip

from the kitchen of  Jack & Sherry

2 – 8 oz pkgs cream cheese
1 C brown sugar
½ caramel ice-cream topping

Mix together and serve with fresh fruit.

Fruit Dip

from the kitchen of Gayle

1-6 or 8 oz vanilla yogurt
1 C Cool Whip
4 oz cream cheese. Softened
Zest of ½ lemon, lime & orange
Juice of ½ a lime

Whip cream cheese till smooth, add in yogurt and mix. Add juices, zest, and Cool Whip and fold in. Refrigerate for 30 mins or until needed.

Layered Mexican Dip

from the kitchen of Melinda

1st layer:
2 cans Frito-Lay bean dip

2nd layer:
6 slices cooked bacon chunks
2 sm cans sliced olives
2 sm cans green chilies
1 sm bunch green onions, sliced
1 pt. salsa
4 chopped tomatoes
1 sm can sliced mushrooms
1 can garbanzo beans

3rd layer:
Guacamole

4th layer:
½ C. grated Jack Cheese
½ C. grated Cheddar Cheese

Spread bean dip in dish. Drain mushrooms and garbanzo beans and pat dry with paper towel. Mix all ingredients for 2nd layer and spread over bean dip. Top with guacamole, then sprinkle with grated cheese. Serve with tortilla chips.

Pico de Gallo

from the kitchen of  Melinda

3-4 fresh tomatoes ,chopped
1 sm onion, chopped
1-2 Tbs fresh cilantro, chopped
2-3 tsp salt
juice from one lemon
1 chili pepper or sliced olives (opt)

Mix all ingredients together. Serve with tortilla chips. Also goes great on grilled chicken breasts. Can serve with tacos or taco salad.

Harvest Salsa

from the kitchen of  Jack & Sherry

5-6 tomatoes, chopped (Roma)
2 cans diced tomatoes (drained)
1 can Shoe peg corn
1 green pepper, chopped
3 gr onions, chopped
1 16 oz bottle of Zesty Italian Dressing
salt and pepper to taste (opt)

Mix all ingredients and let sit to blend flavors. If you want a thick salsa, don’t add the whole bottle of dressing.