Baked onion dip (jed)



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TORTELLINI SOUP By Dani

1 lb Italian sausage

10 oz package tortellini (3 cheese)

1 tsp basil

2 14-oz cans chicken broth

14 oz stewed tomatoes

10 oz frozen spinach

4 cloves garlic

Parmesan cheese
Brown garlic and sausage. Drain and add chicken broth, stewed tomatoes, and basil. When it boils, add the tortellini. Simmer about 10 minutes and then add spinach. Cook about 10 minutes more. Serve with parmesan and cheese garnish.

White Chili By Joyce Miskin

1 lb. dried, small, white navy beans (soak 8-12 hrs. in water)

2 chopped onions

48 oz. chicken broth

7 oz. can chopped, green chilies

6-8 cloves garlic

3Tbsp oregano

4 tsp cumin

1 ½ tsp cayenne pepper

4 cup raw, diced chicken

1 cup sour cream

2 cup white cheese


Soak 1 lb. dried small, white navy beans for 8-12 hours in water. Drain. Combine 2 chopped onion and 48-oz. chicken broth. Bring to boil and reduce heat. Simmer for 1 ½ hours. Add 7 oz. can chopped green chilies, 6-8 cloves garlic, 3Tbsp chopped fresh oregano, 4 teaspoons cumin, and 1 ½ teaspoons cayenne pepper. Simmer 30-60 minutes. Add 4 cups raw, diced chicken for last 30 minutes. Remove from heat. Stir in 1 cup sour cream and 2 cup white cheese. Stir until melted.
SWEET AND SOUR DRESSING/TOMATO GARNISH:

¼ cup cider vinegar

½ cup sugar

juice of 1 lemon

1 tsp onion powder

1 teaspoon paprika

2 tsp celery seed

1 tsp salt

1/3 cup oil

chopped cilantro

chopped tomatoes
Put in middle of each bowl.



White Chili by Cheryl Tucker


(She said it serves 4, but I'd say at least 8)
1 lb chicken breasts

1 can Northern (White) Beans

2 tbsp olive oil

6 c chicken broth

1/2 c chopped onions

1 can WHITE corn

1 small can chopped green chilies

1 tsp cilantro

1 tsp cumin

1/2 tsp oregano

1/2 tsp garlic salt/powder

1/2 tsp crushed red peppers

tortilla chips

cheese
Cut up chicken into cubes and brown in frying pan with olive oil. In a saucepan, combine broth, onions, cilantro, cumin, oregano, garlic salt, and red peppers. Simmer 20 minutes. Add chicken, green chilies, corn, and beans to the broth mixture. Simmer 10 more minutes.


The way you serve this is to put the tortilla chips in the bottom of a bowl, pour in the soup, and then cover with cheese to taste.

VEGETABLE CHEESE CHOWDER by Teri Brown

3 cups chicken broth or 3 chicken bullion cubes dissolved in 3 cups water.

1 cup chopped potato or broccoli or broth

½ cup chopped carrots

½ cup chopped celery

½ cup chopped onion


Cook until veggies are tender.

Add: 2 cups milk

3 cups shredded cheese

1Tbsp parsley (opt.)

Salt to taste

Flour to thicken

Add cheese last.



VEGETABLES:

Take the time to cook for each other. It is cheaper than eating out, and better for you. Plus, sitting down for dinner together provides a time to bond and discuss the events of the day.

The honeymoon is over when the husband calls home to say he’ll be late for dinner and the answering machine says it is in the microwave.
My wife dresses to kill. She cooks the same way. -Henny Youngman
When women are depressed, they either eat or go shopping. Men invade another country. It’s a whole different way of thinking. -Elaine Boosler

Asparagus by Vicki Allan


1 bunch of medium sized asparagus, about 1 lb

1 Tbsp of the most exquisite extra virgin olive oil

1 Tbsp freshly grated Parmesan cheese

1/2 teaspoon lemon zest - freshly grated lemon rind

Salt and freshly ground black pepper

Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

Steam the asparagus until just tender. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm.

Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality. Because I often don’t have lemons in stock, I use a microplane and freeze the lemon zest ahead of time.

ASPARAGUS, ORIENTAL (Cherri Hart)

2 lbs. Asparagus, rinse, cut into 1” pieces on the diagonal

In large skillet, heat

1/3 cup water

1/3 cup margarine

½ tsp. Salt

1/8 tsp. Pepper

Add asparagus, cook on high 5-8 minutes, (covered). Makes 6 servings.




Asparagus by Joyce Miskin


Braised asparagus- coat w/ salt and pepper, garlic if desired and roast on cookie sheet in oven 10 min. at 450 degrees.

BAKED ONIONS

4 tennis-ball-sized white onions, peeled

Olive oil

2 cloves of garlic, peeled and finely chopped

4 twigs of fresh rosemary, lower leaves picked and chopped

8 tablespoons heavy cream

A couple handfuls of grated Parmesan cheese

Sea salt


Freshly ground black pepper

slices of bacon

Boil the onions in plenty of water for 15 minutes until slightly tender. Remove from the pan and allow to cool. Then, with a sharp knife, remove the top inch of each onion, finely chop and place to one side. If need be, slightly trim the stalk end of the onions so that they will sit flat on a roasting tray. Cut about a heaping tablespoon out from the inside of each onion, keeping the outside intact. Finely chop and add to the rest of the chopped onion.

Preheat the oven to 400°F. Heat a frying pan and add a little olive oil, your garlic, the chopped onions, and just a little chopped rosemary. Fry for a couple of minutes until softened, then turn the heat down, add the cream and remove from the heat. Stir in the Parmesan and season.

I like to wrap a nice slice of bacon around the middle of each onion and just spike it in place with a sharpened twig of rosemary or wooden toothpick. The rosemary and bacon will make the onion taste lovely as it cooks. Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one. Bake in the preheated oven for around 25 minutes until soft and tender, depending on the size of the onions. Experiment with different cheeses.

CAULIFLOWER BAKE by Lee Hurst


1 large head cauliflower

1/2 cup olive oil


Pour oil over cauliflower so all is coated. Place on cookie sheet. Spread out. Salt and pepper. Add 4 cloves crushed garlic and 6 crushed mint leaves. Scatter on top. Bake at 425 for 45 minutes.



CHEESY POTATOES by Tammy Hay


8 hash brown patties or fresh grated hash brown potatoes

1 stick margarine or butter

1 can cream of chicken soup

1 cup sour cream

onions (optional)

bread crumbs

Grease the bottom of a 9x13 pan. Mix together all the ingredients and spread evenly in pan. Bake at 350 for 45-60 minutes. My family calls these “heart attack” potatoes. They are a special treat, but sure to please any crowd.
CRUSTY NEW POTATOES by Lee Hurst

8 small new potatoes

¼ cup butter

½ tsp seasoned salt

1 cup crushed cornflakes.

Boil potatoes with skins on in salted water for twenty minutes. Drain and peel. Melt better. Add salt. Roll in flakes and butter. Bake 25 minutes.




Creamed Onions by LaRue Glasmann


(This recipe was given to Mom by the wife of Congressional Representative Lawrence Burton in the 1970's)
5-6 large onions, thinly sliced

1/2 cup butter

1 can evaporated milk

1 can cream of mushroom soup

3/4 cup grated cheddar cheese
Cook onions in butter until transparent.  Place in baking dish.  Cover with soup milk mixture and then cheese.  Bake at 300 degrees 1 hour.  Serve hot. This is a Thanksgiving Tradition in Craig and Jill's home.  

CRUMB GREEN BEANS

2 cans green beans

1/4 pound of saltines, (crushed)

1/2 stick margarine

Ground pepper

Garlic salt

Place the green beans in a sauce pan along with some pepper and garlic salt to heat through with the lid on. In the meantime, melt the margarine in a frying pan and add the crushed cracker crumbs to it. On medium high heat, stir the crumbs lightly and toss and continue to mix so they do not burn. You want them to lightly brown and crunch up. When this is done, turn off the heat and remove pan from the burner.

Now that the beans are cooked through and heated well, drain the fluid from them. Place the green beans in the serving bowl and sprinkle the buttered crumbs on top of the and lightly toss.

DO NOT COVER and DO NOT put crumbs on until right before you are ready to eat. They will get soggy and that's not what you want to do.

Green Beans by Joyce Miskin


Cook to semi soft then sauté with salt, pepper, garlic in fry pan. Add light salt to onions to help soften when sautéing them.

Mushroom Rice


¼ cup butter or margarine

1 can mushrooms, reserve liquid

1 clove garlic, minced

1 green onion, finely chopped

2 cups water plus 3 chicken bouillon cubes

1 cup uncooked white rice

1/2 teaspoon chopped fresh parsley

salt and pepper to taste

Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until slightly cooked. Stir in chicken broth, liquid from mushrooms, and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.


Orange Green Beans Recipe


2 pounds fresh green beans, trimmed and cut into 1- inch pieces

1/2 cup fresh orange juice

1 tablespoon finely grated orange peel

3 tablespoons balsamic vinegar

1 teaspoon sugar

1 teaspoon grainy mustard

3/4 teaspoon salt

1/4 cup olive oil

1/2 cup finely chopped red onion

Fresh ground pepper

Add green beans to boiling water and cook about 3 minutes or until crisp tender. Drain and set aside. Combine remaining ingredients in a container with a tight fitting lid and shake to mix. Toss beans with dressing and serve.

Makes 8-10 Servings

Green Beans/Asparagus with Toasted Almonds by Karen Wood
Steam green beans or asparagus until crisp-tender. Set aside. In large skillet heat:

1 tbsp olive oil

1 tbsp. butter

1 clove minced garlic

1 heaping tbsp. sliced or slivered almonds

1 tbsp fresh lemon juice


Toss immediately with hot beans or asparagus, sprinkle with freshly ground pepper and salt, garnish with fresh grated lemon rind.

Green Beans with Bacon


3 tablespoons butter

8 slices bacon -- diced

2 pounds fresh green beans, trimmed -- cut in 1-inch pieces

freshly ground black pepper -- to taste


In a large skillet over medium heat, melt butter; add bacon. Fry bacon until crispy; set aside.

Bring a pot of water to a boil; add beans. Boil for about 10 minutes, or until desired doneness is reached. Drain beans; add them to the skillet with bacon and butter. Toss well and heat until well coated. Add pepper; serve. Serves 8.



Garlic Potatoes by Vicki Allan


2 lbs red potatoes, unpeeled

1/2 cup butter

2 tsp minced garlic (I use bottled garlic)

1/2 Tbsp salt

1/2  tsp pepper

1/3 cup parmesan cheese


Heat oven to 425. Melt butter and add garlic. Cook for a minute. Wash potatoes, cut into slices 3/4" thick. Wash potato slices again to remove starch, drain. Place potatoes in 9x13 pan, add garlic butter, salt, pepper, and parmesan cheese. Mix well. Bake 45-60 minutes, turning occasionally. Potatoes should be golden brown and cooked tender with a slightly crisp exterior.
MASHED POTATOES DELUXE by Lee Hurst

2-2 1/2 pounds potatoes

3/4 tsp. onion salt

1/4 tsp. pepper

1/2 cup sour cream

3 oz Cream Cheese

1 tbsp. Butter

paprika (optional)


Cook potatoes in boiling water. Mash. Add remaining ingredients. Cover and bake at 350 for 35-50 minutes. (Can be frozen).

OVEN BAKED ZESTY POTATOES

LARGE Idaho or Russet Potatoes

I Can't Believe It's Not Butter Spray

Seasoned pepper

Herb and Garlic seasoning

Parmesan Cheese

Garlic Salt
Scrub the potatoes really good and dry. Using a very sharp knife, score the potatoes on top.... (or cut into it like 'tic-tac-toe'). Just enough that it cuts into the potato, but NOT cutting it in half. Spray well with the butter spray (0 fat) and sprinkle well with the seasoned pepper, garlic and herb seasoning, parmesan cheese and lightly garlic salt it. Re-spray the butter on top of this to keep the seasonings all in tact.

Bake in a 375 degree oven for an hour and a half. You may need to add some water in the bottom of the cookie sheet to keep it from smoking up your kitchen, plus the water makes steam which causes the potato to cook faster. You don't want to cover them because you want them to have a nice crispy, seasoned top. Test with a fork for tenderness. The potato is so tasty; you don't even need any butter or sour cream on top.





Ranch POTATOES by Cathy Hanna

Scrub 6 red potatoes, dice them and boil with skins on until tender. Drain and mash.

Add:

1 cup mayonnaise



2 pkg of Hidden Valley Ranch dressing mix

1 cube of butter

enough milk to make them creamy.

Got Leftover Rice?


The next time you’re cooking rice, save time in the kitchen by preparing more rice than you need for a single meal. Cooked rice is the quintessential fast food, quickly transforming simple ingredients into puddings, salads, skillet meals, or hearty soups in relatively no time at all. Cooked rice can be kept in the refrigerator for up to six days or in the freezer for up to six months. To freeze, simply place rice in freezer bags and store flat, keeping storage space to a minimum. A quick zap in the microwave, with a couple of tablespoons of water, and you’re halfway to dinner or dessert!
1. Fried Rice: For best results, fried rice should be prepared with chilled cooked rice (rice that has not been chilled will clump together when fried). Stir-fry rice with seasonal vegetables and leftover chicken or meat. Season with soy sauce and sesame oil. Green onions, scrambled eggs, frozen peas, and grated ginger are good additions to fried rice.

2. Rice Pudding: Simmer cooked rice in milk that has been sweetened or half and half. Stir in dried fruit (raisins, apricots, cranberries), vanilla extract, and ground cinnamon for a warm, comforting dessert. Chocolate lovers can skip the fruit and cinnamon, substituting chocolate chips instead.

3. Rice Wraps: Take a tip from the local fast food taco chains. Fill tortillas with rice, salsa, cooked chicken or beef strips, pinto beans, grated cheddar cheese and a dollop of sour cream.

4. Soup: Adding rice to cream or broth-based soups takes it from first course to main dish.

For a quick meal, add cooked rice, your favorite vegetables, and canned chicken stock to store-bought roasted chicken.


Rice . . . Stir it up!


For imaginative chefs who love to cook, but don’t like following directions, here are 17 fabulous rice recipe “ideas” that take you from ordinary to extraordinary! To hot rice, add:

1. Fresh mushrooms sautéed in butter, thawed frozen petite peas, and Parmesan cheese.

2. Diced tomatoes and fresh or dried basil.

3. Heavy cream or milk, sugar, cinnamon, and browned butter.

4. Sliced green onions, salted cashews, toasted sesame seeds, and rice vinegar.

5. Heavy cream, sliced bananas, chopped pecans, and chocolate chips.

6. Black beans, salsa, lite/fat free sour cream, shredded cheese, and chopped cilantro.

7. Crisp bacon, cheddar cheese, lite/fat free sour cream, and chopped olives.

8. Fresh green beans sautéed in butter, and toasted sliced almonds.

9. Granola, vanilla yogurt, and raisins.

10. Cashews, chopped roasted chicken, and chopped chives.

11. Grilled shrimp, corn, crisp bacon bits, and chopped sun-dried tomatoes in oil.

12. Diced tomatoes, sliced green onions, and shredded Monterey Jack cheese.

13. Zucchini and carrot “matchsticks” sautéed in butter, and Parmesan cheese.

14. Sliced apples sautéed in butter, cinnamon, brown sugar, chopped nuts, and vanilla yogurt.

15. Black beans, minced red onion, chopped bell pepper, chopped cilantro, and vinaigrette.

16. Fresh raspberries or sliced strawberries, heavy cream or milk, vanilla, and sugar.

17. Thawed frozen corn, mild green chiles, and lite/fat free sour cream.


ROASTED RED POTATES WITH CHEESE by Cara Sullenger
Prep: 15 minutes Total: 1 hour 10 min.
½ cup ranch dressing (whatever kind you want)

½ cup finely shredded Italian style five cheese blend

¼ cup bacon bits

2 lb. small red potatoes, quartered (about 6 cups)

1 Tbs. chopped fresh parsley
Preheat oven to 350° F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.
Spoon into lightly greased 13x9-inch baking dish; cover with foil.
Bake 40 minutes. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.
Makes 8 servings.


Original Ranch Mashed Potatoes


1 packet/1 ounce Hidden Valley® Original Ranch® Salad Dressing and Recipe Mix

4 cups hot unsalted mashed potatoes, with or without skins

butter or margarine

Add salad dressing and recipe mix to potatoes; stir well. Serve with butter or margarine, if desired. Makes 4 servings.

RICE AND BROCCOLI CASSEROLE by Alyce Dansie
2 cups rice (cooked)

2 pkgs chopped broccoli (square pkg)

1 T onion

2 sticks chopped celery

mild grated cheese

1 can cream of chicken soup and 1 can milk


Mix all together and heat

HOME STYLE BROWN RICE PILAF by Kimberly Allan

1 1/2 cups water

1/2 teaspoon salt

3/4 cup uncooked brown rice

3 tablespoons butter

1 1/2 cups chopped onion

1 clove garlic, minced

2 carrots, sliced

2 cups fresh sliced mushrooms

1 cup chickpeas

2 eggs, beaten

freshly ground black pepper

1/4 cup chopped fresh parsley

1/4 cup chopped cashews



  • Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.

  • Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and sauté them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.

  • Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.

  • When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.

  • Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.

BROWN RICE - MUSHROOM PILAF By Karen Wood
Cook 2 cups brown rice according to package. Set aside.
2 tbsp. olive oil

½ can chicken broth

8 oz. sliced mushrooms

1/4 cup chopped parsley

2 cups chopped onion

1 tbsp. chopped fresh thyme or 1 tsp dried thyme

1 cup chopped red bell pepper

1 large carrot finely grated

freshly ground black pepper

1 medium zucchini finely grated

3/4 cup grated fresh Parmesan cheese
Heat large nonstick skillet with 1 tbsp olive oil. Sauté sliced mushrooms about 3 minutes. Remove from skillet. Add 1 tbsp. olive oil and heat again. Add onions, peppers, carrot and zucchini. Cook for 5-6 minutes. In a large bowl or pot, combine vegetables, rice, and add chicken broth, parsley, thyme, salt and pepper. Spoon half the rice mixture into a 9 x 13 pan, and sprinkle with half the grated Parmesan. Repeat the lagers. Bake at 350 for 45 minutes.



RICE by Lee Hurst


1 cup long grained rice

1 cup mushrooms, undrained

1 can French onion soup

1 tsp soy sauce

2/3 stick butter

Bake at 350 uncovered for 1 hour. Place butter on top.

SQUASH SAUTÉ by Vicki Allan

1/2 teaspoon Olive Oil

3/4 pound Zucchini or yellow squash, Cut in half and then Into 1/4 Inch Slices

2 Green Onions, sliced

2 Tbsp Chicken Stock

garlic
Heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini, yellow squash and onions 2 minutes, stirring frequently. Add stock, salt, and pepper to taste. Continue to sauté another 2-3 minutes, or until squash is tender and liquid is evaporated.


Contents


APPETIZERS 1

BAKED ONION DIP (JED) 1

CHEESECAKE BALL 2

2

Lion House Stuffed Mushrooms 3



BEEF: 5

6

BEVERAGES 9



Communication 9

Orange Float Mix 11

RASPBERRY FRUITED PUNCH  11

RASPBERRY PUNCH 11

RASPBERRY PUNCH, CREAMY 12

RASPBERRY SHERBET PUNCH 13

RASPBERRY SHERBET PUNCH 13

BREADS 15

Weekly Date 15

Banana Bread 16

BEST BANANA BREAD  17

Swedish Limpa Bread 24

Orange Coconut ZUCCHINI BREAD 27

WHOLE WHEAT (RED) BREAD by Kathleen Sneddon 28

WHEAT BREAD -HALF WHITE, HALF (RED) by Sue Miller 28

WHOLE (WHITE) WHEAT BREAD Tricia Fuller 29

BREAKFAST: 31

Baked Apple Oatmeal 31

MONKEY BREAD   39

MONKEY BREAD   40

MIZ LUZIANNE'S MONKEY BREAD RECIPE 40

Waffles by Joyce Miskin 43

WONDERFUL WAFFLES 43

CAKES: 45

Apple Surprise Cake 45

Chocolate Zucchini Cake 46

Carrot Cake 48

Pinto Bean Chocolate Cake by Joan Taylor 51

Peach Cake by Kay Sorenson 57

CANDY: 65

RASPBERRY-CHOCOLATE TRUFFLES 68

Peanut Butter Truffles 69

CANNING 70

Apples Freezing in Syrup 70

Sun-Dried Tomatoes 72

COOKIES: 73

APPLESAUCE BEAN COOKIES  74

BROWNIES  MAGIC 76

76

24 Karat Cookies 76



Awesome Oatmeal Cookies 88

PEANUT BUTTER KISS COOKIES by Judy Floyd 90

SUGAR COOKIES (Festival of the Trees) 93

DESSERTS: 95

Two halves make a whole 95

Bread Pudding 96

Caramel Ice Cream Topping 97

DANISH APPLE BARS 97

Caramel GLazed Raspberry Crème Brulee 99

CHEESECAKE 101

Lemon Filling for Easter Lilies 104

Hello Dolly’s (Also known as 7 layer bars) 107

Pumpkin Squares By Kelly Facer 112

RASPBERRY COBBLER  112

SUGAR CHEX-MIX by JaNae Hay 114

TV MIX by Peni Floyd 114

YORKSHIRE PUDDING by Cheryl Tucker 115

FISH: 117

Cleave to each other, but don’t lose yourself 117

Barbecue Salmon 117

Shrimp in Tomato Feta Sauce, Baked 119

FOOD STORAGE 121

Bean Puree 121

Spicy Zucchini Bread 121

121

Black Bean Coconut Brownies 122



FRUIT SALAD FROM HOME CANNED FRUIT by Linda Smith 124

Non-fat Dry Milk Recipes 124

Basic Sauce Mix 124

Basic Sauces and Soups 124

Chicken Enchiladas 125

Chicken Pot Pie 125

Tuna Noodle Skillet 125

Chili Tomato Mac 126

Hamburger Stroganoff 126

Taco Skillet 126

Chicken Broccoli Alfredo 127

Cheeseburger Skillet 127

Macaroni and Cheese 127

Homemade Milk Gravy 128

Pizza Sauce 128

Alfredo Sauce 128

Orange Chicken 128

MAIN DISH: 131

BAKED MEATBALLS by Sue Allen 131

Beanie Wienie By Joyce Miskin 131

Calzones 132

Cheesy Calzones 133

CHINESE HAMBURGER by Lynda Campbell 134

CORN AND BEEF BLINTZES by Fern Nelson via Stephanie Hart 134

CURRY by Peni Floyd 135

DANISH MEAT BALLS by Peni Floyd 135

DINNER IN A PUMPKIN (GREAT FOR HALLOWEEN!)by Cathy Hanna 136

Family Size Party Special (Afton Miskin) 136

MEAT PIES by Lynda Campbell 136

ONE DISH MEAL by Lynda Campbell 137

PIZZA CRUST (THICK) 137

BARBECUED CHICKEN PIZZA  138

BROCCOLI ALFREDO PIZZA 139

HAWAIIAN SWEET AND SOUR MEATBALLS (Porcupine Style) Elena Cabatu 140

Quickest Pizza Dough 141

SAMOSA ROLL-UPS by Cheryl Tucker 142

Turkey Pot Pie By Joyce Miskin   143

TATOR-TOT CASSEROLE by Fern Nelson 143

Wienerschnitzel By Joyce Miskin 144

MEXICAN: 145

Chicken Enchilada Casserole By Joyce Miskin 146

Chicken Enchiladas by Cathy Hanna 146

CHICKEN ENCHILADAS by Moana Kropushek 147

CHICKEN ENCHILADAS (Cara) by Cara Sullenger 147

147

Chicken Enchilada Soup by Michelle Miskin 148



Easy Chicken Enchiladas by Debbie Tanner 149

Chicken Fajitas 150

Sweet Lime Chile Enchiladas By Susan Nielson 151

 Sweet Pepper Rice 151

MEXICAN LASAGNA by Laurel Stewart via Tammy Hay 152

MEXICAN RICE (Cherri Hart) 153

SALSA by JaNell Spencer 153

SANTE FE CHICKEN by Debbie Nelson 154

TACO SOUP by Lori Allen 154

Taco Chicken Dish By Joyce Miskin 155

TACO SOUP by Cara Sullenger 155

TACO SOUP by Peni Floyd 155

TOSTADAS By JaNae Hay 156

MISCELLANEOUS 157

Granola by Kathleen Sneddon 157

PEANUT BUTTER PLAYDOUGH by Cherri Hart 157

PUMPKIN SEEDS by Peni Floyd 158

Sweetened Condensed Milk 158

ORIENTAL: 159

CHICKEN STIR FRY WITH ORANGE GLAZE by Michelle Miskin 159

CHINESE FRIED RICE by Michelle Miskin 160

Fried Rice –Joan Miskin 160

SPICY ASIAN LETTUCE WRAPS by Kari Parker viaTammy Hay 161

STIR FRY by Michelle Miskin 161

Chinese Green Beans 162

Tiny Spicy Chicken (Sara Stone) 163

PASTA: 165

Pesto Sauce 166

Chicken Cordon Bleu Pasta (Julie Murdock) 166

Chicken Pasta Supreme By Joyce Miskin 166

CHICKEN W/ SPINACH PASTA by Adrienne Lester (via Kacie Hanna) 167

CHICKEN AND SPINACH LASAGNA by Tammy Hay 167

Homemade Noodles By Joyce Miskin 169

ITALIAN CHICKEN NOODLES by Lee Hurst 170

BAKED LASAGNA  By Joyce Miskin 171

Linguine and Vegetables by Cathy Hanna 173

MACARONI CASSEROLE by Lynda Campbell 174

MACARONI AND CHEESE by Lee Hurst 174

Shrimp in Tomato Feta Sauce Recipe by Vicki Allan 174

Stuffed Manicotti By Joyce Miskin 175

OLIVE GARDEN FETTUCCINE ALFREDO by Michelle Miskin 175

TUSCAN CHICKEN CAVATAPPI RECIPE by Vicki Allan 176

TWENTY MINUTE TOMATO SAUCE by Sue Allen 177

PIES: 179

Depression 179

BANANA CREAM PIE By Jill Hurst 181

CHOCOLATE LOVERS' CHEESE PIE by Lauren and Wil Wood 182

ICE CREAM PUDDING  or PIE 182

Grandma's Best Ever Pumpkin Pie by Jill Hurst 183

LEMON PIE by Lori Allen 184

LEMON PIE by Ann Landers (via Lee Hurst) 185

Peach Pie by Dani Lindquist 186

Pie Crust by Joyce Miskin 186

PUMPKIN PIE by Cheryl Tucker 186

GRANDMA HOPKINS PUMPKIN PIE by Fern Nelson 187

RHUBARB PIE by Lee Hurst 187

WHITE CHOCOLATE CHEESECAKE PIE (Lee Hurst) 187

PORK: 189

AWFULLY EASY BARBECUED RIBS by JaNae Hay 189

BARBECUE RUB by Lee Hurst 189

BARBECUE PORK CHOPS (JANAE) By JaNae Hay 189

BROILED PORK CHOPS (Cherri Hart) 190

Grilled Honey-Glazed Pork Tenderloin with Onions by Kyle Miskin 190

HAM WITH PINEAPPLE GLAZE, BAKED by Vicki Allan 191

Hoisin Honey Glazed Pork Chops by Dani Lindquist 192

Marinated Pork Chops 192

PORK CHOP CASSEROLE by Lynda Campbell 193

Roasted Pork Loin by Vicki Allan 193

Famous Ribs by Kyle Miskin 194

Spareribs, Boneless 195

Sweet and sour pork by Trisha Tucker 195

POULTRY: 197

BEER ‘N BATT CHICKEN by Lee Hurst 197

CHICKEN AND RICE CASSEROLE FROM THE PANTRY by Merlene Ivie 198

Chicken Broccoli Casserole By Joyce Miskin 198

Broiled Orange-Chili Chicken Breasts by Dani Lindquist 200

Chicken Cashew by Cathy Hanna 200

CHICKEN CASSEROLE by Peni Floyd 201

CHICKEN DIVAN by Peni Floyd 201

CHICKEN ROLL UPS by Alyce Dansie via Stephanie Hart 201

CHICKEN VERACRUZ by Lee Hurst 202

COUSCOUS by Cheryl Tucker 202

CREAM CHEESE CHICKEN by Alda Allan 203

CREAM CHEESE CHICKEN 203

Homemade Italian Seasoning 203

CURRY by Cheryl Tucker 204

EASY TERIYAKI CHICKEN 204

FRIED CHICKEN By Lee Hurst 204

GRANDMA’S CHICKEN by Lee Hurst 205

Parmesan Chicken by Cathy Hanna 207

RUby CHICKEN 208

Spicy Baked Chicken By Joyce Miskin 209

Russian Dressing 209

HomemaDe Dry Onion Soup Mix 209

Summer Chicken By Kathy Allan 210

SWEET AND SOUR CHICKEN By Dani Lindquist 210

Turkey Casserole by Jill Hurst 211

Turkey Stuffing Supreme 212

Yogurt Parmesan Chicken By Joyce Miskin 213

ROLLS: 215

BRAIDED ALMOND RING by Taste of Home 215

BACON APPETIZER CRESCENTS 216

BAKING POWDER BISCUITS by Peni Floyd 216

Bran Muffin Mix by Cathy Hanna 217

CINNAMON ROLLS by Peni Floyd 217

CLOUD ROLLS by CINDY STETTLER 218

Orange Refrigerator Rolls by Jill Hurst 219

OUT OF THIS WORLD ROLLS by Lee Hurst 220

PARKER HOUSE ROLLS by Emma (via Lee Hurst) 220

Potato ROLLS by Cathy Hanna 221

ICEBOX BUTTERHORNS by Lee Hurst 222

ORANGE ROLLS by Kmberly Allan 223

PARKER HOUSE ROLLS (EMMA) by Lee Hurst 224

PHYLLIS’ ROLLS by Fern Nelson 224

QUICK STICKY BUNS by Kitchen Kneads 225

STICKY BUNS by Peni Floyd 226

SWEET ROLL by Faye Floyd 226

SALADS: 227

24 Hour Green Salad By Joyce Miskin 228

48 HOUR SALAD by Lynda Campbell 228

Aunt Kim's Layered Jell-O Salad by Jill Hurst 229

BALSAMIC DRESSING by Stacie Gomm 229

CAULIFLOWER--BROCCOLI SALAD by Tammy Hay 229

Chinese Chicken Salad By Joyce Miskin 230

CRANBERRY BROCCOLI SALAD 230

CHICKEN PASTA SALAD by Amber McKee 231

CHICKEN SALAD by Nola Swenson 231

CHRISTMAS LAYERED JELL-O SALAD by Karla Allen 232

CROUTONS by Kitchen Kneads 232

Cucumber Salad 233

Fresh Green Bean Salad   233

Frog-eye Salad By Joyce Miskin 234

FROZEN SALAD by Lynda Campbell 234

Grape Pasta Salad 235

JEFF’S SALAD by Lynda Campbell 235

JELLO FLUFF SALAD by Lynda Campbell 236

Mandarin Salad 236

POPPY SEED DRESSING by Relief Society 238

RASPBERRY SALAD (YUMMY) by Lee Hurst 238

Russian Dressing By Joyce Miskin 239

7 LAYER SALAD by Peni Floyd 239

Snicker Salad 239

SPINACH SALAD 240

Spinach Craisin Salad 240

Cashew Craisin Salad 241

SPINACH SALAD (YUMMY) WITH POPPY DRESSING 241

SPINACH SALAD (AWESOME) 242

SUMMER CHOPPED SALAD by Tammy Hay 243

Teriyaki Pasta Spinach Salad by Kathy Allan 243

Three Bean Salad Recipe 245

SANDWICHES: 247

BBQ Pork Sandwiches by Lisa Blau 247

BLUE CHEESE BURGERS by Kari Parker via Tammy Hay 248

BARBECUED CHICKEN SANDWICH 248

Fluffernutter Sandwich by Christine Wood 248

249


French Dip Sandwich by Jill Hurst 249

Barbecue Pork 250

Barbecued Pulled Pork Sandwich 251

PULLED PORK SANDWICH 251

SLOPPY JOES by Jo Wamsley 252

SAUCES/DIPS: 253

Use Humor 253

Apple Toffee Dip 253

ARTICHOKE CHILE DIP  254

Black Bean Dip with Corn and Basil 254

Spicy Black Bean Dip 255

Tangy Black Bean Dip 255

CHOCOLATE SAUCE by Donette Southard 256

CHOCOLATE FUDGE SAUCE  256

COWBOY CAVIAR by Peni Floyd 256

Cucumber and Herb Dip by Kathy Allan 257

DILL WEED DIP by Peni Floyd 257

Fresh Salsa by Cara Sullenger 257

FRESH SALSA 258

Guacamole Dip by Dan Sandoval 258

Hot Spinach Artichoke Dip by Kathy Allan 258

Artichoke Dip 259

Hot Artichoke Dip by Kari Parker via Tammy Hay 259

SPINACH ARTICHOKE DIP (Lauren’s shower) 259

LAYERED CHIP DIP by Peni Floyd 260

SEAFOOD DIP by Jaleen Taylor 260

7 LAYER TACO DIP by Kendra Tietze via Tammy Hay 260

Spinach and Artichoke Dip by Carol Gittins 261

SOUPS: 263

Basic Tomato Sauce (Marguerite Henderson- KSL) 263

Beef Barley Soup by Joyce Miskin 264

Chicken Chowder By Sister Kinghorn 264

Chicken Chowder by Kathy Allan 265

Chicken and Wild Rice Soup by Cathy Hanna 265

CHICKEN NOODLE SOUP (CHERRI) by Cherri Hart 266

Chicken Noodle SOUP by Cathy Hanna 266

CHILI by Lee Hurst 267

Chili Verde By Joyce Miskin 267

Homemade Noodles by Cathy Hanna 267

Italian Soup with Tortellini by Ken Graves (Maceys) 268

MACARONI, HAMBURGER TOMATO SOUP by Lee Hurst 268

Minestrone Soup By Joyce Miskin 269

Best Ever Minestrone Soup -Gerianne Miskin 269

Sauerkraut Soup By Joyce Miskin 270

OVEN STEW by Lynda Campbell 270

Potato Soup by Cathy Hanna 271

SOUP CASSEROLE by Lynda Campbell 271

Curried Split Pea Soup 272

TORTELLINI SOUP By Dani 272

White Chili By Joyce Miskin 273

White Chili by Cheryl Tucker 274

VEGETABLE CHEESE CHOWDER by Teri Brown 274

VEGETABLES: 275

Asparagus by Vicki Allan 275

Asparagus by Joyce Miskin 276

BAKED ONIONS 276

CAULIFLOWER BAKE by Lee Hurst 277

CHEESY POTATOES by Tammy Hay 277

Creamed Onions by LaRue Glasmann 277

CRUMB GREEN BEANS 278

Green Beans by Joyce Miskin 278

Mushroom Rice 278

Orange Green Beans Recipe 279

Green Beans with Bacon 279

Garlic Potatoes by Vicki Allan 280

OVEN BAKED ZESTY POTATOES 281

Ranch POTATOES by Cathy Hanna 281

Got Leftover Rice? 282

Rice . . . Stir it up! 282

Original Ranch Mashed Potatoes 283



RICE by Lee Hurst 285



Appetizers


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