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
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:
(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
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.
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
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.
4 twigs of fresh rosemary, lower leaves picked and chopped
8 tablespoons heavy cream
A couple handfuls of grated Parmesan cheese
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
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
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.
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
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
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
Herb and Garlic seasoning
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.
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.
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
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
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.
BAKED ONION DIP (JED) 1
CHEESECAKE BALL 2
Lion House Stuffed Mushrooms 3
Orange Float Mix 11
RASPBERRY FRUITED PUNCH 11
RASPBERRY PUNCH 11
RASPBERRY PUNCH, CREAMY 12
RASPBERRY SHERBET PUNCH 13
RASPBERRY SHERBET PUNCH 13
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
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
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
RASPBERRY-CHOCOLATE TRUFFLES 68
Peanut Butter Truffles 69
Apples Freezing in Syrup 70
Sun-Dried Tomatoes 72
APPLESAUCE BEAN COOKIES 74
BROWNIES MAGIC 76
24 Karat Cookies 76
Awesome Oatmeal Cookies 88
PEANUT BUTTER KISS COOKIES by Judy Floyd 90
SUGAR COOKIES (Festival of the Trees) 93
Two halves make a whole 95
Bread Pudding 96
Caramel Ice Cream Topping 97
DANISH APPLE BARS 97
Caramel GLazed Raspberry Crème Brulee 99
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
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
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
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
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
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
Granola by Kathleen Sneddon 157
PEANUT BUTTER PLAYDOUGH by Cherri Hart 157
PUMPKIN SEEDS by Peni Floyd 158
Sweetened Condensed Milk 158
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
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
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
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
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
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
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
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
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
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