Category	Title	Author	Ingredients	Directions	Notes
APPETIZERS	Apricot Appetizer	Jennifer Rogers	Jar of apple jelly Jar of Apricot/Pineapple Preserves 2 T. horseradish 8 oz. cream cheese Ritz crackers	Combine jelly, preserves, and horseradish. Pour over block of cream cheese. Serve with Ritz crackers.
	Bacon And Cheese Dip	Brenda Neundorf	16 oz. sour cream 3 oz. bacon bits 2 c. shredded cheddar cheese 8 oz. cream cheese, softened 1 c. green onion, diced	Mix together, bake at 400 degrees for 25-30 minutes.
	Bacon Wrapped Little Smokies	Tiffany Johnston	1 pound sliced bacon, cut into thirds 1 (14 ounce) package beef cocktail wieners 3/4 cup brown sugar, or to taste	Preheat the oven to 325 degrees F (165 degrees C). Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.
	Bean Dip	Kristi Morain	8 oz. cream cheese, softened 1 c. sour cream 1/2 pkg. taco seasoning 16 oz. refried beans blop of picante sauce grated cheddar cheese	Mix cream cheese, sour cream, taco seasoning, beans, and picante sauce. Pour into two aluminum foil pie pans or a 9 x 13 aluminum foil pan. Top with grated cheese. Bake until hot and bubbly.
	Cheddar Bacon Melts	Maleah Rowe	6 flour tortillas nonstick cooking spray 2 c. shredded cheddar cheese 1/2 c. cooked crumbled bacon	Heat flour tortillas, cover. Heat large skillet with nonstick spray. Place one tortilla in skillet. Top with 1/4 cheese and bacon, top with another tortilla. Cook until golden brown. Flip and cook other side. Repeat.
	Cheese Ball	Karie Apel	2 (8 oz.) cream cheese 10 oz. Cracker Barrell sharp cheese, shredded 4 ½ oz. deviled ham 2 t. grated onion	Mix thoroughly. Roll into ball and into finely chopped pecans. Serve with crackers.
	Cheese Ball	Robyn Stapleton	2 pkg. cream cheese, softened 8 oz. can crushed pineapple, drained 1 c. finely chopped pecans 2 T. finely chopped onion 1 T. season salt	Soften cream cheese just enough to mix with other ingredients. Form into a large ball and chill. (I use an empty cool whip carton to form ball and chill.) After firm, roll ball in 1 cup finely chopped pecans to coat. Serve with favorite party crackers.
	Chocolate Chip Cheesecake Ball	Charlotte Apel	8 oz. light cream cheese, softened 1/2 c. light butter or margarine 3/4 c. powdered sugar 2 T. brown sugar 1/4 t. vanilla 3/4 c. mini chocolate chips 3/4 c. chopped pecans	Combine cream cheese and butter til smooth. Add powdered sugar, brown sugar and vanilla; mix well. Stir in chocolate chips. Chill. Roll in pecans and shape into a ball. Serve with graham crackers or graham sticks.	When I make this for a treat for my kids, I don't shape it into a ball, I leave it in a bowl and just stir the pecans in with the chocolate chips.
	Corn Dip	Brenda Neundorf	2-11oz. cans shoepeg corn, drained 3/4 lb. grated sharp cheddar cheese 1 c. Hellmans mayonnaise 1-4 chopped jalepenos, (jar) to taste 1 c. chopped onion 1/2 to 1 t. garlic salt dash cayenne pepper chopped cilantro, to taste	Combine, chill, and serve with fritos.
	Corn Dip	Jennie Robinson	2 cans of mexican (fiesta) corn-drained 1 cup mayo 1 block of grated craker barrel sharp cheddar cheese 6-8 chopped green onions 1 big jalepeno-chopped	Mix all ingredients. Let it set overnight. Serve with chips or crackers.
	Crab Dip Spread	Suzi Rosenhamer	1 T. lemon juice 1 T. Worcestershire sauce Garlic to taste 12 oz. cream cheese 2 T. grated onion ½ bottle chili sauce (I like Heinz) 2 cans crab meat, drained Fresh or dried parsley	Blend first 5 ingredients on flat serving dish. Top with the chili sauce, then crab meat and finally the parsley. Chill overnight and serve with crackers. You may also do this as a warm dip by putting all ingredients into a fondue pot and stirring together until warmed through.
	Cracker Dip	Jennie Robinson	2 cream cheese blocks 1 can shoepeg corn (drained) 1 small jar pimentoes (drained) 1 small can green chilis (drained) 1 small can chopped black olives 1 package hidden valley ranch dip mix	Stir all ingredients together and chill in refrigerator. Serve with crackers.
	Disneys Grilled Three Cheese Sandwich	Chris Apel	Cream Cheese Spread 1/2 Cup Cream Cheese 1/2 Cup Shredded Double Gloucester or Cheddar 2 Tablespoons Heavy Cream 1/4 teaspoon Coarse Salt Garlic Spread 1 Cup Mayonnaise 1 1/2 teaspoons Miced Garlic 1/2 teaspoon Coarse Salt Grilled Three Cheeses 8 Slices of Artisan Bread 8 Cheddar Cheese Slices 8 Provolone Slices	For Cream Cheese Spread - Combine cream cheese, Double Gloucester or cheddar, heavy cream, and salt in food processor. Blend until smooth. Set aside. For Garlic Spread - Combine mayonnaise, garlic, and salt in small bowl and stir until blended. Set aside. For Grilled Three-Cheese Sandwich - Lay out the artisan bread slices on parchment paper or large cutting board. - Place 2 slices of cheddar on 4 of the bread slices. Place 2 slices of provolone on remaining bread slices. - Equally spoon cream cheese spread on slices with provolone. Gently smooth cream chees spread over each slice. - Press cheddar side and provolone side together. - Heat a large skillet over medium heat for 5 minutes until hot. - Brush both sides of the sandwiches with garlic spread. - Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown.	Serves 4. Released by Dinsey on 4/14/2020
	Fruit Salsa	Charlotte Apel	2 apples, peel and dice 1 c. strawberries, diced orange, zest & juice 2 T. apple jelly 1 kiwi, chopped 2 T. brown sugar Graham Sticks	Combine all ingredients; chill. Serve with graham sticks.
	Greek Guacamole	Tiffany Holden	4 avocados 2 T. fresh Lemon juice 3 oz. Quartered Cherry tomatoes 2 0z unpeeled, seeded, finely diced cucumbers 2 oz. finely chopped red onion 2 oz. pitted, chopped kalamata olives ½ cup finely crumbled feta cheese 2 T. chopped fresh oregano	Coarsely mash avocados: stir in lemon juice. Fold in remaining ingredients. Serve with toasted pita bread.
	Herbed Cheese & Cracker Bits	Leah Kennedy	2-(10 1/2 oz.) boxes cheese crackers (recommended: Ritz cheese bits, not peanut butter flavor) 1/2 cup vegetable oil 1-(1 oz.) package Hidden Valley original ranch dressing mix 1 heaping tablespoon dried dill 1 teaspoon garlic powder 1 teaspoon celery salt	Place crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder & celery salt. Pour this mixture over the crackers, cover the container & invert to coat the crackers with seasoning. Refrigeratre for at least 24 hours, turning the container periodically to coat the crackers. Let the mixture come to room temp. before serving. Store in the covered container in the refrigerator.
	Homemade Salsa	Brenda Neundorf	tomatoes, diced onion and pepper, chop in food processor salt and pepper 1 T. vinegar 1 T. sugar	Combine in small bowl.	These directions given by Robyn's mom, Betty.
	Hot Beef Dip	Dawn Hubbard	½ cup sour cream ½ small package velvetta cheese 8 oz cream cheese 2 (6 0z) packages dried beef (cut up) onion flakes as desired	Bake 20 minutes at 350*. Serve with crackers or tortilla chips.
	Mushroom Logs	Karie Apel	2 (8 oz.) cans Crescent rolls 1 (8 oz.) cream cheese, softened 4 oz. can mushroom stems and pieces, drained and chopped 1 t. seasoned salt 1 egg, beaten 1-2 T. poppy seeds	Separate crescent rolls in 8 rectangles; press perforations to seal. Combine cream cheese, mushrooms and salt, mixing well. Spread mushroom mixture in equal portions over each rectangle of dough. Starting at long sides, roll up each rectangle jellyroll fashion; pinch seams to seal. Slice logs into one inch pieces; place seam side down on an ungreased baking sheet. Brush each log with beaten egg, and sprinkle with poppy seeds. Bake at 375 degrees for 10-12 minutes. Makes about 4 dozen.
	Oklahoma Caviar	Suzi Rosenhamer	3 cans black eyed peas, drained and rinsed 1 lb. chopped onions, 3 medium ½ lb. green olives, chopped, 1 bottle ½ lb. black olives, chopped 1 pt. corn oil 3/4 c. lemon juice 1 c. sweet kernel corn 2 lb. tomatoes, 6 med. chopped ½ lb. bell pepper, chopped, 1 lg. 1/4 t. seasoned salt 1-2 t. Tabasco sauce, or to taste	Mix all ingredients and let marinate 24 hours. Serve cold with chips. I always add 1 seeded, finely chopped jalapeno pepper.
	Peppered Cheese Ball	Brenda Neundorf	2-8 oz. cream cheese, softened 1 envelope dry Hidden Valley Ranch Dressing	Mix together and form a ball. Roll ball in seasoned pepper. Chill.
	Prosciutto Wagon Wheels	Karie Apel	1 box (2 sheets) frozen puff pastry, thawed 2/3 c. Dijon mustard, divided 3/4 pound prosciutto, very thinly sliced, divided 2 c. provolone, shredded, divided	Preheat oven to 425 degrees. Grease large baking sheet. Working with one sheet of the puff pastry, keeping remaining sheet wrapped and cold, roll out on lightly floured surface to 14 in. square. Brush with thin layer of mustard. Cover with half of prosciutto slices, slightly overlapping and leaving ½ inch border around edges. Sprinkle with one cup of cheese. Roll pastry tightly, from long side. Pinch seams to seal and tuck ends under. Repeat with remaining pastry sheet. Cut into ½ inch pieces and place, cut side up, one inch apart on prepared baking sheet. Bake 10-15 minutes or until golden brown.	This is an incredibly easy favorite.
	Pumpkin Dip	Michelle Montgomery	1 15 oz. can Pumpkin Pie mix (this is different from just pumpkin pie filling….get the one with the spices already added) 1 5 oz. package instant vanilla pudding 8 oz. whipped topping	Combine pie mix with pudding. Fold in the cool whip. Chill. Serve with graham cracker sticks.
	Roasted Pecans	Robyn Stapleton	1 ½ c. pecans 1 lg. T. margarine	Place nuts and butter in microwave dish. Stir and cook in microwave for 2 minutes. Stir and let set for 1 minute. Salt to taste with plain salt or seasoned salt, or sugar. Return to microwave for another 2 minutes. Then taste to see if roasted enough. If not, return to microwave for another minute. Great for salads, too!
	Shrimp Dip	Robyn Stapleton	8 oz. cream cheese, softened 1 T. sour cream 1 t. season salt 3 green onions, chopped 1 pkg. frozen popcorn shrimp (or you can use large shrimp but chop it into small pieces)	Chop green onions finely including green tops. Drain shrimp well and cut it necessary. Mix all together and form into ball. Refrigerate 8 hours or overnight. Serve on crackers.
	Spicy Beef Dip	Charlotte Apel	1 lb. ground beef 1/2 c. onion, chopped 1 clove garlic, pressed 8 oz. tomato sauce 1/4 c. ketchup 1 t. sugar 3/4 t. oregano 8 oz. cream cheese, softened 1/3 c. parmesan cheese, shredded	Brown meat, onion, and garlic in saucepan stirring frequently; drain. Add tomato sauce, ketchup, sugar, and oregano. Simmer, covered, for a few minutes, stirring occasionally. Remove from heat. Add cream cheese and parmesan cheese, stirring until melted. Heat to serving temperature over low heat, stirring constantly. Serve with chips.
	Spicy Pretzels	Brenda Neundorf	1/2 pkg. Hidden Valley Ranch dressing, dry 1 t. cayenne pepper 1/2 t. lemon pepper 1/2 t. garlic 1/2 c. oil	Combine all in ziploc bag. Add a bag of pretzels and turn to coat. Bake at 350 degrees for 10 minutes.
	Spinach Artichoke Dip	Karie Apel	14 oz. artichokes 1 pkg. frozen spinach, cooked and drained 1 c. mayonnaise ½ t. Tabasco 1 pkg. Knorr vegetable soup mix 1 c. (8oz.) sour cream 1 ½ c. fresh Parmesan cheese, grated	Preheat oven to 300 degrees. Chop artichokes. Add all ingredients except spinach to artichokes and blend thoroughly. Add spinach, mix. Put into baking dish, bake 45 minutes until browned. Serve warm. Can be mixed and refrigerated for 24 hours before baking.
	Sweet Fruit Dip	Tiffany Johnston	4 oz. cream cheese, softened 1 cup whole berry cranberry sauce 1 cup thawed cool whip	Beat cream cheese and cranberry sauce with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover. Refrigerate at least 1 hour or until ready to serve Serve with strawberries, red and green grapes, pineapple or kiwi, cut into bite-sized pieces for dipping.
	Texas Caviar	Tiffany Holden	1 can black beans, drained 1 can black eyed peas, drained 2 cans shoe-peg corn, drained 2 cups chopped tomatoes 1 medium green pepper, chopped 1 chopped jalepeno pepper ½ cup chopped red onion 8 oz bottle Italian dressing	Mix and refrigerate overnight. Serve with tortilla chips.
	Texas Caviar	Charlotte Apel	2 cans Mexi corn, drained 2 cans black beans, drained 1 avocado, chopped 1 tomato, chopped 1/2 c. red onion, chopped Dressing: 1/2 c. oil 1/4 c. red wine vinegar 1/2 t. salt dash of Tabasco sauce	Mix the corn, beans, onion. Shake the dressing ingredients together and chill. Add dressing to corn mixture and let set over night. When ready to serve, add the avocado and tomato. Serve with doritoes.	My cousin brought this to the Kennedy Reunion and everyone loved it!
	Velveeta Hot’n Cheesy Crab Dip	Tiffany Johnston	1 lb (16oz) velveeta cut-up 1 can (6 ½ oz) crabmeat, drained, flaked ½ cup green onion, chopped ½ cup chopped red bell pepper ½ cup sour cream 1/8 tsp cayenne pepper	Mix velveeta, crabmeat, onions & bell peppers in large microwaveable bowl. Microwave on high for 5 min or until velveeta is completely melted, stirring after 3 mins. Stir in sour cream and cayenne pepper. Serve hot with wheat thins or cut veggies.
	White Cheese Queso	Brenda Neundorf	8 oz. sour cream 8 oz. cream cheese, softened 8 oz. Monterey Jack cheese, shredded	Heat and mix all together until creamy; add jalepeno juice to taste.
	Wing Dip	Jennie Robinson	2 cups chicken breast cubed fine 12 oz. hot sauce (red hot) Louisiana red hot 2-8 oz.cream cheese 1 cup ranch salad dressing 1 cup shredded cheddar cheese	Saute and shred or cube chicken. Add hot sauce, add cream cheese and melt these items. Put ingredients in a 9x13 pan and mix dressing in. Sprinkle cheese and bake uncovered at 350 degrees for 30 minutes.
BEEF	Baked Roast Beef	Kathi Morrison	1 TBSP coarsely cracked black pepper 1 2 ¼-pound boneless rib roast ¼ cup fresh flat-leaf parsley 1 TBSP fresh chives 1 TBSP fresh tarragon leaves 1 tsp dried thyme	Preheat oven to 425 degrees. Rub the pepper evenly over beef, pressing gently so pepper adheres. Place the herbs in a large measuring cup and chop using kitchen shears. On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat. Loosely tie the beef at 2-inch intervals with kitchen twine. Place beef on roasting rack. Roast until an instant-read meat thermometer registers 155 degrees for medium, about 30 minutes. Let stand for 5 minutes; carve into thin slices. Temperature Tips: On the meat thermometer, check for doneness as follows For rare 130 degrees For medium 155 degrees For well-done 170 degrees	Prep Time: 10 minutes Cook Time: 30 minutes Yield: 6 servings Serve with Double-stuffed Potatoes and Steamed Baby Carrots
	Baked Spaghetti	Kristi Herd	1 lb. ground beef onion, chopped 2 cans Rotel tomatoes 1 t. oregano 10-12 oz. spaghetti noodles, cooked and drained 3 c. cheddar cheese 1 can Cream of Mushroom soup 1/2 can water Parmesan cheese, shredded	Brown meat and onion, drain. Add rotel and oregano. Simmer for 5 minutes. Layer in 9x13 baking dish--noodles, meat mixture, 1/2 cheese and repeat. Mix together: soup and water and pour over cheese in baking dish. Top with fresh parmesan cheese. Bake at 350 degrees for 20-30 minutes.
	Barbecue Brisket	Jill Porter	4-5 lb. brisket (trimmed) 1 tsp. celery salt 1 tsp. garlic salt 1 tsp. onion salt 1/2 bottle liquid smoke salt pepper Worcestershire sauce barbecue sauce (Head Country)	Sprinkle both sides of meat with celery, garlic, and onion salt. Pour 1/2 bottle liquid smoke over meat. Cover with foil - being careful not to let foil touch the meat. Let set in refrigerator over night. Next morning rinse seasoning off. Salt and pepper meat to taste. Dash Worcestershire sauce over meat; cover with foil and bake for about 5 hrs. at 275. 30 min. before removing meat (4 1/2 hrs. take meat out of oven; pour off most of liquid and cover with barbecue sauce. Return to oven for last 30 min. Slice thin and serve.
	Bbq Roast Beef Sandwiches	Kathi Morrison	1 Chuck roast 1 can French Onion Soup 1 bottle KC Masterpiece Original BBQ Sauce Kaiser rolls	Place roast, soup, and BBQ sauce in crock pot. Cook on low all day, stirring occasionally. Serve meat over open faced rolls	Prep Time: 5 minutes Cook Time: all day in crock pot Yield: 6 servings Serve with Corn Casserole
	Beef And Broccoli Stir-fry	Barbara Holden	1 can beef broth (14 1/2 oz) 1 lb. boneless sirloin steak, cut into thin strips 4 cups fresh broccoli florets 2 T light soy sauce 1 T vegetable oil 2 T cornstarch 1 clove garlic, minced 1 med onion, sliced	In bowl, combine broth, cornstarch, soy sauce and whisk til smooth. Set aside. Warm oil in skillet or wok for 1 minute and add steak, stirring constantly til beef is browned. Remove steak. In skillet or wok add broccol, onion, and garlic to skillet and cook, stirring constantly until broccoli is bright green and crisp-tender. Add broth mixture and bring to a boil while stirring. Reduce heat, add beef and simmer until sauce thickens.
	Beef Casserole	Kristi Herd	1 lb. ground beef 1 can Ro-tel tomatoes 1 can English peas, drained 1 can Cream of Mushroom soup 1 can whole kernel corn, drained 1 can diced tomatoes 2 c. egg noodles, cooked and drained Velveeta cheese, sliced	Brown meat and drain. Add next five ingredients and simmer for 5 minutes. Stir in cooked egg noodles. Pour into casserole dish. Top with cheese slices. Bake at 350 degrees until cheese melts and is hot through.
	Beef Stroganoff	Kristi Herd	2-3 lb. arm or chuck roast garlic powder, salt, pepper, Cavendars seasoning, Worcestershire powder 1 can Cream of Mushroom soup 1/2 c. water 2 T. worcestershire sauce 1 pkg. dry onion soup mix 1 t. garlic powder 1/2 c. sour cream	Cut roast in chunks. Cuts easier slightly frozen. Sprinkle chunks with seasonings. Spray skillet with Pam and brown chunks. Combine the next five ingredients and pour over meat. Place in baking dish and bake 4 hours at 275 degrees. Add sour cream before serving. Serve over egg noodles.
	Beefy Stew	Kathi Morrison	1 ½ pounds beef cube steak, cut into 1-inch pieces Salt and freshly ground pepper 2 TBSP all purpose flour ¼ cup vegetable oil 1 (14-ounce) can beef broth 1 (24-ounce) jar country vegetable soup 1 sheet frozen puff pastry	Position rack in center of oven and preheat to 425 degrees. Sprinkle beef with salt and pepper. Toss beef with flour in a large bowl to coat. Heat oil in a heavy large pan over medium-high heat. Add 1/3 of the beef to the hot oil, and sear until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a clean bowl. Repeat with remaining beef in 2 more batches. Add beef broth and bring to a simmer, scraping with a wooden spoon to loosen browned bits on bottom. Return all beef and any accumulated juices to pot. Add soup and simmer uncovered, until liquid thickens slightly and beef is tender, about 15 minutes. Divide stew equally among 4 oven-proof mugs. On a floured surface, cut puff pastry into 4 (4-inch) rounds. Moisten rims of mugs with water. Gently adhere puff pastry to each mug. Transfer to baking sheet and bake until golden	Prep Time: 10 minutes Cook Time: 45 minutes Yield: 4 servings Serve with Chocolate Sheet Cake for Dessert
	Beer Brisket	Jennie Robinson	4-5 lb brisket 1-2 onions(sliced) 1 can beer 1 T. brown sugar 3 cloves garlic(sliced) peppercorns (I like the green peppercorns) Gravy: 11/4 cup juice 1/4 cup water 2 T. flour (diluted with cold water)	Bake brisket at 350 degrees for 3-4 hours or until tender. Heat gravy over stove top till thickened.
	Better Than Ever Beef Enchiladas	Tiffany Johnston	½ lb extra lean ground beef ½ c chopped green peppers ½ c chopped red peppers 2 c salsa – divided 1 c cheese – 2% milk, shredded sharp cheddar cheese, divided 2 T zesty Italian reduced fat dressing 8 corn tortillas (6 inch) 2 T chopped fresh cilantro	Preheat oven to 400 F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add one cup of the salsa, simmer 3 to 4 min or until peppers are tender. Remove from heat, stir in ½ cup of the cheese. Spread ¼ cup of the salsa on the bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas and wrap them in a large sheet of waxed paper. Microwave on high for 20 or 30 sec. or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining ¾ cup salsa evenly over filled tortillas; cover with foil. Bake 20 min or until heated through. Uncover; top with remaining ½ cup cheese. Bake an additional 2 or 3 min or until cheese is melted. Top with cilantro.
	Bubble Pizza	Charlotte Apel	1 ½ lb. ground beef or ground pork sausage(or half and half) 1 jar Pizza Quick sauce 1 pkg. buttermilk biscuits	Brown meat; drain. Add sauce. Cut biscuits into fourths. Put in bottom of 9 x 9 greased casserole dish. Top with meat sauce. Bake 20 - 25 minutes at 400 degrees. Top with the following: (or any of your favorite toppings) canadian bacon pepperoni green pepper, diced (I usually saute the onion and green onion, diced pepper) mushrooms Top with 2 c. cheddar cheese, grated 2 c. mozzarella cheese, grated Bake 15 - 20 minutes at 400 degrees. Let stand 5 minutes before serving.
	Bubble Pizza	Tiffany Holden	1 ½ lbs. Ground beef 15 oz. can of pizza sauce 2 12-oz cans buttermilk biscuits 1 ½ cups shredded mozzerella cheese 1 cup shredded cheddar cheese	In skillet, brown and drain beef. Stir in pizza sauce. Quarter biscuits, and place in greased 13X9 dish. Top with beef mixture. Bake 20-25 minutes at 400. Sprinkle with cheeses and bake 5-10 minutes longer.
	Cheesy Mostaccioli	Charlotte Apel	1 pkg. mostaccioli pasta (or favorite pasta) 1 ½ lb. ground beef onion 1 t. pepper 1 t. Italian seasoning 28 oz. favorite spaghetti sauce 1 can Cheddar cheese soup 3 c. mozzarella cheese, grated	Cook pasta according to package directions. Brown beef and onion; drain. Combine all ingredients. Bake in greased casserole dish for 40 minutes at 350 degrees.
	Cornbread Deluxe Dinner	Suzi Rosenhamer	2 lbs. ground beef, browned, drained, & set aside 3/4 c. olive oil 1 c. sugar 4 eggs (or egg substitute) 1 c. flour 4 t. baking powder 1/4 t. cayenne pepper 4 oz. chopped green chilies 11 oz. can cream style corn 1 c. mixed cheddar Jack cheese 1 c. yellow cornmeal 1/4 t. salt	Preheat oven to 350 degrees. Grease and flour a 9X13 baking dish. Cream olive oil and sugar together. Add eggs and mix well; add chilies, corn, ground beef and mix well. Mix together flour, cornmeal, baking powder, red pepper, and salt. Add cheese; blend flour mixture and corn mixture together. Pour combined ingredients into prepared pan. Place in oven and reduce heat to 300 degrees. Bake for one hour or until golden brown and it begins to leave the sides of the pan.
	Creamy Tacos	Tiffany Holden	1 ½ lb. browned and drained hamburger ½ pkg Williams Chili Mix 1 can pinto beans 1 8oz can Tomato sauce 1 can Rotel 1/2 pint whipping cream, 1 lb. Velvetta Cheese	Simmer for 30 minutes and add 1 lb. Velvetta cheese and ½ pint whipping cream. Heat until cheese melts. Serve on tortillas or taco shells. Garnish with lettuce, tomatoes, onions, grated cheese, etc.
	Crock Pot Beef And Noodles	Renee Bauman	1-2 pounds of beef stew meat 1 med. can of sliced mushrooms with juice 1 can Cream of Celery soup 3/4 c. water 1 can Cream of Mushroom soup 1 pkg. dry Lipton Onion soup mix 1 pkg. dry McCormicks brown gravy mix 1 pkg. egg noodles	Put raw stew meat in crock pot. Add all other ingredients except noodles. Stir together in crock pot. Cook on low 6-8 hours. Serve over cooked egg noodles.
	Crock Pot Salisbury Steak	Barbara Holden	1 lg can crushed tomatoes 1 small can tomato paste 1 cup beef broth 1 TBSP dried Italian seasoning blend 2 cloves minced garlic 1/4 cup diced onion crushed pepper to taste	Spray pan with olive oil. Saute onion and garlic until onion is clear. Remove from pan and put into crockpot, then add beef broth. In the same pan, sear tenderized steak on both sides. Add steak, tomatoes and tomato paste into crockpot. Cook low for 8 hours or high for 6.	This can also be prepared on stove top in a dutch oven and cooking time will be approx. 2 hours on Medium heat but be sure to double the liquid.
	Drip Beef	Charlotte Apel	4 lb. boneless chuck roast 1 T. garlic salt 1/4 t. rosemary ½ t. oregano 1 T. seasoning salt ½ T. cavendars seasoning ½ t. onion powder 2 beef bouillon cubes	Trim fat from meat. Place roast in crock pot; add all the above ingredients. Cover meat with water; just to edge of meat. Cook on high for one hour; turn crock pot to low and cook for 8 - 9 hours. Remove meat from juices and shred with a fork. Return to juices and let heat for about 30 minutes. Serve on french bread rolls or hoagies. **I like to toast my rolls with a little butter and garlic salt.	This is from a friend that I grew up with from 4th grade. She and I lived together in college. Excellent crock pot recipe!
	Enchilada Casserole	Jill Porter	1 1/2 lb. hamburger 1 can cream of mushroom soup 1 8 oz. can enchilada sauce 1 can Spanish rice 1 cup sour cream 1 cup shredded sharp cheese i onion chopped 1 can cream of chicken soup 1 can chili beans 1 4 oz. can green chilies 1 10 oz. pkg. corn chips 1 can Rotel 1 16 oz. Velveeta	Saute beef and onion in skillet until beef is brown and onions are tender. In sauce pan, combine soup, enchilada sauce, chilies, beans, rice, and sour cream. Heat stirring constantly. Layer corn chips, ground beef mixture, soup mixture, and sharp cheese. Topping: Melt 16 oz. Velveeta and Rotel. Pour over top of casserole. Bake at 350 until bubbly.
	Enchiladas	Dawn Hubbard	2 to 3 cans Enchilada Sauce (Old El Paso) 2 to 3 bags of grated cheese 1 can of chili without beans tortillas onion (optional)	Heat chili over stove. Wet tortillas and microwave 5 of them at once for 40-45 seconds on a plate with another plate on top. Layer (thinly) enchilada sauce on bottom of casserole pan. Fill tortillas with cheese and onion. Roll up tightly and place in pan. Cover tortillas with the rest of the enchilada sauce and chili. Cover with cheese. Bake at 350* for 20 minutes.
	Hamburger Stroganoff	Michelle Montgomery	¼ cup butter or margarine ½ cup minced onion 1 garlic clove, minced 1 pound lean ground beef 2 tbsp. All-purpose flour 1 tsp. Salt ¼ tsp. Pepper ¼ tsp. Paprika 1 10 ½ oz. can cream of chicken (or cream of mushroom) 1 cup sour cream	In 12-inch skillet over medium-high heat, in hot butter or margarine, cook onion and garlic until golden, about 3 minutes. Stir in ground beef, flour, salt, pepper and paprika; cook, stirring often, until meat is browned, about 7 minutes. Stir in undiluted soup; heat to boiling. Reduce heat to low and simmer 10 minutes to blend flavors. Stir in sour cream and heat (do not boil); sprinkle with parsley. Spoon over hot mashed potatoes. Yield: 5 servings.
	Lasagne	Karie Apel	1 large can peeled tomatoes 1 large can tomato puree 2 small cans tomato paste 5 garlic cloves, chopped 1 medium onion, chopped 2 T. olive oil 2 T. sugar salt and pepper 1 T. oregano 2 T. parsley flakes 2 Bay leaves 1 lb. ground beef 8-10 oz. sliced pepperoni 1 lb. Mozzarella cheese, grated 1 lb. Gouda cheese, grated Parmesan cheese Lasagne noodles		This is my very favorite dish! Serve with a salad and crusty bread for a perfect meal!
	Marinate Of Chicken, Steaks, Pork-chops:	Jill Porter	1/4 cup olive oil 1/4 cup soy sauce 1/4 tsp. Adolph's tenderizer 1/2 tsp. garlic powder 1/2 tsp. black pepper 1 tsp. lemon pepper 1 tsp. parsley flakes 1 tsp. ginger	Mix all together. Pour over meat. Steak/pork chops - marinate overnight Chicken - 2 hrs.
	Meat Balls	Leah Kennedy	Hamburger meat Cracker crumbs, crushed potato chips for filler Onion soup mix	Mix, shape into balls, brown in small amt. of oil. Cover with cream of mushroom soup, barbeque sauce, or cream of chicken soup. Heat in oven.
	Meaty Beans	Charlotte Apel	2 lb. pinto beans, dry 2 T. margarine 1 c. shredded cabbage 1 bell pepper, chopped 1 lg. onion, chopped 1 lb. ground beef 1 t. salt 1/2 t. pepper 1 t. garlic powder 14 oz. ketchup 2 T. chili powder 2 T. brown sugar 1 can stewed tomatoes 1 t. cumin 1/2 t. dry mustard	Cook two pounds of pinto beans; seasoned. In a skillet, place 2 T. margarine and melt; add: 1c. shredded cabbage 1 bell pepper, chopped 1 lg. onion, chopped Saute veggies til tender; then add 1 lb. ground beef. Cook til browned; drain. Add: 1 t. salt ½ t. black pepper 1 t. garlic powder Add to the pot of beans: 14 oz. ketchup 2 T. chili powder 2 T. brown sugar 1 can stewed tomatoes 1 t. cumin ½ t. dry mustard Add the meat mixture to the beans and simmer on low heat til heated through. Serve over corn chips or with cornbread.
	Mexican Burritoes/casserole	Kristi Herd	2 lb. ground beef 3/4 c. onion, chopped 1 can rotel tomatoes 1 can chopped green chilies 1 t. garlic powder salt pepper corn tortillas/flour tortillas cheddar cheese, grated	Brown meat; drain. Add onions, tomatoes, chilies, and seasonings. May need to add one can diced tomatoes or another can rotel. For Casserole: Layer in 9x13 dish: corn tortillas, meat mixture, and cheese. Repeat till all ingredients are used. Bake at 350 degrees for 20-30 minutes. For Burritoes: Roll mixture into flour tortillas and add cheese.	Serve with sour cream, beans, etc.
	Mexican Casserole	Michelle Montgomery	1 lb. Lean Ground Beef 1 Package Taco Seasoning Mix 1 (15 oz) Can Ranch Style Beans w/Chopped Sweet Onions 1 (14.5 oz) Can Petite Diced Tomatoes 1 (4.5 oz) Can Chopped Green Chiles 1 (10.75 oz) Cream of Mushroom Soup 1 Package Flour Tortillas 4 Cups Shredded Cheddar Jack Cheese	Preheat oven to 350 degrees. Brown ground beef. Drain. Add taco seasoning, beans, tomatoes, chiles, and soup. Mix well and heat thoroughly. Line a greased 9x13 pan with a layer of tortillas. Pour ½ of the meat mixture over. Top with 2 cups of cheese. Create another layer of tortillas. Top with remaining meat mixture and remaining cheese. Bake for 30 minutes.
	Mexican Casserole Or Burritos	Leah Kennedy	2 lb. hamburger 1 can Rotel tomatoes 1 can diced tomatoes 1 can chopped green chiles 3/4 c. diced onion 1/2 t. garlic powder Salt & pepper 1 can pinto beans	Brown hamburger & onion. Add remaining ingred. Layer meat mixture, cheese, and slightly fried tortillas in casserole or roll into flour tortillas for burritos.
	Mexican Lasagne	Charlotte Apel	1 ½ lb. ground beef 1 onion 2 pkg. Williams taco seasoning 1 c. diced tomatoes 2 cans (8 oz.) tomato sauce 1 can green chilies 8 oz. Ricotta cheese 2 eggs 9 flour tortillas 10 oz. Mont. Jack jalepeno cheese, grated	Brown ground beef and onion; drain. Mix beef, onion, taco seasoning, tomatoes, tomato sauce, and green chilies. Bring to a boil; reduce heat and simmer 10 minutes. Combine Ricotta cheese and eggs. In 9 x 13 dish, spread ½ meat mixture, top with ½ the tortillas, ½ Ricotta cheese mixture, ½ grated cheese, Repeat. Bake 30 minutes at 350 degrees. Let stand for 5 minutes before serving.	This was one of our favorite recipes that a Pampered Chef friend gave me.
	Mouthwatering Beef Tips	Maleah Rowe	1 1/2-2lbs. Beef Tip Steak/cut into thin pieces or Stew Meat 1 cup 7-UP 1 can Cream of Mushroom Soup 1 pkg Dry Onion Soup mix	Place beef pieces in a 2-quart casserole dish. Add can of soup and spread over meat. Sprikle 1 envelope dry soup over meat and soup mixture. (Don't stir) Pour 7-UP over all and cover. Bake at 275 degrees for 4 hours or at 300 for 3 hours. Don't open oven door or lid to dish until the time is finished. Remove from oven and stir well. Serve over rice, noodles, or mashed potatoes.
	No Peek Beef Tips	Michelle Montgomery	1 ½ - 2 lbs. Beef (cubed) 1 Can cream of mushroom soup 1 Cup red cooking wine or water 1 Package onion soup mix	Combine all ingredients in a 3-quart casserole dish. Cover. Bake for 3 hours. Do not open during cooking. Serve over hot noodles.
	Orange Pepper Steak	Tiffany Johnston	½ c Catalina dressing Grated peel and juice from 1 medium orange 2 green onions, chopped ½ tsp pepper ½ tsp garlic powder 1 boneless beef sirloin steak (2 lb)	Mix dressing, orange peel, orange juice, onions, pepper and garlic powder in a large shallow dish until well blended. Remove ¼ cup of the dressing mixture; set aside for later use. Add steak to remaining dressing mixture; turn to evenly coat both sides. Refrigerate for at least 1 hour. Preheat broiler. Drain steak; discard marinade. Place steak on rack of broiler pan. Broil 2 to 3 inches from heats source, 8 min. on each side for medium doneness (160 F). cut steak into 8 pieces. Serve with reserved ¼ cup dressing mixture.
	Prairie Land Pot Roast	Tiffany Johnston	1 boneless beef chuck roast (2 lb) ½ tsp salt ¼ tsp ground black pepper 1 bottle (8 oz) Catalina dressing, divided 2 large onions, sliced 2 lb potatoes, peeled, cut into 1 inch pieces 1 lb carrots, peeled, cut into 1 inch pieces 2 Tbsp chopped parsley	Season both sides of roast with salt and pepper. Brown meat in large heavy pot or dutch oven or high heat in ¼ cup of dressing, turning to brown both sides. Add onions, stir to brown. Add remaining dressing, potatoes, carrots and enough water to come ¾ way up meat (about 1 ½-2 cups). Bring to a boil, cover. Reduce heat to low. Simmer 2 hrs or until meat & vegetables are tender. Remove meat from pan, slice meat thinly against the grain. Serve meat & vegetables topped with pan gravy. Sprinkle w/ parsley before serving.
	Reuben Meat Loaf	Kerry Robinson	11 oz. can condensed tomato bisque soup 1 lb. ground beef 12 oz. can corned beef, finely chopped 2 1/2 c. soft bread crumbs 2 eggs (slightly beaten) 1 t. chopped parsley 1 lg. clove garlic, minced 8 oz. can sauerkraut, well drained and finely chopped 1/2 c. shredded swiss cheese 2 t. prepared horseradish 2 slices swiss cheese, cut in 8 triangles 1/2 t. caraway seed	Mix 1/4 cup soup, ground beef, corned beef, bread crumbs, eggs, parsley and garlic on waxed paper. Pat meat firmly into a rectangle (15 x 10). Combine sauerkraut, shredded cheese and caraway seeds. Press into meat to within 1 inch of edge. With aid of was paper, roll meat tightly jelly roll fashion. Seal seams and ends. Place in a 2 quart baking dish, cover with platic wrap, microwave on high 8 to 10 minutes, turning dish occasionally. Let stand covered 6 minutes. Combine remaining soup and horseradish; pour over loaf, recover. Microwave on high 4-5 minutes, turn dish once. Arrange cheese on loaf, overlapping edges slightly. Let stand covered for 5 minutes. (I have also baked this in the oven, much as you would any meatloaf, putting the sauce on top before baking. Bake uncovered, 350 about 1 hour to 1 hour 15 minutes (til done). Put cheese on top and place in over long enought for cheese to melt..
	Rolled Up Round Steak	Robyn Stapleton	Round steak Mustard Bacon ¼ pkg. onion soup mix Cream of Mushroom soup	Pound round steak. Spread lightly with mustard on one side. Cover with strips of bacon. Sprinkle with onion soup mix. Roll up jelly roll style and tie. Put heavy duty aluminum foil on shallow pan. Place steak on it. Pour can of Cream of Mushroom soup over steak and wrap foil so it will not leak. Bake at 325 degrees for 3 hours. Use juice as gravy.
	Russian Dressing Ribs	Jennie Robinson	Slab of ribs (beef or pork) brown sugar 2 small bottles Russian dressing	Slab of your choice of ribs.(beef or pork) Rub a great amount of brown sugar all over the ribs. Pour 2 small bottles of russian dressing all over ribs. Cover and cook at 350 degrees til ready.
	Skillet Mexican Cornbread Casserole	Kristi Herd	1 lb. hamburger meat 1 onion, chopped salt, pepper, garlic powder 1 can chopped green chilies grated cheddar cheese 1 box Jiffy corn muffin mix	Brown meat and onion, drain. Season with salt, pepper and garlic powder. Spray iron skillet with Pam. Layer in skillet: Meat green chilies grated cheese Jiffy Corn Muffin Mix (mix according to package directions) Bake at 350 degrees until cornbread is ready. Serve with beans.
	Slow Cooker Pizza Casserole	Charlotte Apel	1 1/2 lb. ground beef 1 lb. pork sausage 4 (14 oz.) jars pizza quick sauce 2 c. mozzarella cheese, grated 2 c. Parmesan cheese, grated 2 pkg. (3 oz.) pepperoni 1/2 c. onion, chopped 1/2 c. green pepper, chopped 1 clove garlic, pressed 2 lb. rotini, cooked and drained	Brown and drain the ground beef and pork sausage. Place in cooker. Add all ingredients except pasta and stir til blended. Cover and cook on low for 3 1/2 hours or high for 2 hours. Stir in pasta. Cover and cook for 30 more minutes til hot.	I have actually been in a hurry and baked this in the oven for 30-45 at 350 degrees. I have also halved it.
	Steak Marinade	Brenda Neundorf	1 c. pineapple juice 1/2 c. brown sugar 1/2 t. salt 1/2 t. pepper 1/2 t. garlic 1 t. lemon juice	Combine and marinate meat overnight.	I use it on chicken too.
	Stuffed Peppers	Kristi Herd	4 green peppers, pitted 1 t. salt 3/4 c. white rice small can tomato paste green pepper, finely chopped 1/2 c. finely chopped onion 1/4 t. garlic powder 1/2 t. lemon pepper 1 lb. ground beef 1 can diced tomatoes 1/4 c. ketchup	Boil peppers and salt in water for 10 minutes. Mix together the next seven ingredients. Stuff this mixture into the precooked green peppers. Mix together the diced tomatoes and ketchup. Spoon this over the stuffed green peppers. Bake at 350 degrees for one hour or until done.
	Super Easy Barbequed Brisket	Maleah Rowe	4-5 lb brisked 1 tsp each onion salt, celery salt, garlic salt 1/2 bottle Liquid Smoke Salt and pepper 3 tbp. Worcestershire 1 c. barbecue sauce	Trim fat from brisket. Place in pan. Sprinkle with seasonings and pour liquid smoke over brisket. Cover pan with foil Marinate overnight. Before roasting, sprinkle with salt, pepper and worcestershire. Cover tightly with foild and bake at 275 for 5 hours. One half hour before end of baking time remove foil and pour bbq sauce over meat. Slice thing. Freezes well.
	Super Sloppy Joes	Kathi Morrison	1 TBSP extra virgin olive oil 1 ¼ pounds ground beef sirloin ¼ cup brown sugar 2 tsp to 1 TBSP steak seasoning blend (McCormick) 1 medium onion, chopped 1 small red bell pepper, chopped 1 TBSP red wine vinegar 1 TBSP Worcestershire sauce 2 cups tomato sauce 2 TBSP tomato paste 4 crusty rolls, split, toasted, and lightly buttered	Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Spoon mixture onto toasted, buttered buns and have plenty of napkins close by!!!	Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 super sloppy sandwiches Serve with Deviled Potato Salad
	Taco Casserole	Jennie Robinson	flour tortillas 2 lb. hamburger mieat 1 chopped onion 2 chopped garlic cloves 15 oz. tomato sauce 1 pkg. taco seasoning little water 1 can cream of chicken soup 3/4 c. milk shredded sharp cheddar cheese	spray pan(9x13) layer flour tortillas at the bottom of the pan Brown: 2 lb. hamburger meat, 1 chopped onion, 2 chopped garlic cloves. Then add a 15oz can ot tomato sauce, 1 pkg. taco mix and a little water and simmer. Add mixture to tortillas and the cover with a layer of flour tortillas. Mix: 1 can cream of chicken soup and 3/4 cup milk. Pour on top of tortillas. Cover with sharp cheddar cheese. Bake at 350 degrees for 45 min.
	Texas Hash	Tiffany Holden	1 lbs ground beef or turkey 1 chopped onion 1 chopped green pepper Brown together and drain. Add: 1 can Rotel 1 can diced tomatoes 1 cup Minute rice 2 t chili powder salt and pepper, to taste	Bake 1 hour at 325.
	Three Step Pizza	Maleah Rowe	1tbs corn meal 1 pkg (10 oz.)refridgerated pizza crust 3/4 cup pizza sauce 1 cup chopped fresh vegtables( whatever you like on your pizza) 1/2 lb Italian Sausage or ground beef cooked and drained. 2 cups shredded mozzeralla cheese 1/4 cup parmesan cheese	Pre heat oven to 400. Sprinkle corn meal on baking stone. Roll dough into a 12 inch circle using lightly floured roller. Spread sauce. Top with sausage or beef and vegtables and then cheese. Bake 15-20:00 or until crust is golden brown.
	Velveeta Salsa Mac/cheese	Maleah Rowe	1 lb ground beef 1 jar salsa(16 0z) 3/4 lb velveeta cut up 1 3/4 c. water 2 c. elbow macaroni	Brown meat/drain. Add salsa and water. boil. Stir in macronie. Reduce heat and cover, simmer 8-10:00. Add velveeta stir until melted.
	Yummy Beef And Noodles	Kathi Morrison	1 ½ pounds boneless stew meat ¾ to 1 cup dry red wine 2 medium onions, chopped 1 pkg Lipton onion soup mix 2 beef bouillion cubes 3 TBSP cornstarch Salt and pepper Wide egg noodles	In crock pot, add, in order, meat, onions, onion soup mix, bouillion, sprinkle cornstarch, salt and pepper, and pour red wine on top. Cook on low for 5 to 6 hours, stirring occasionally. Serve over cooked egg noodles.	Prep Time: 5 minutes Cook Time: 5 to 6 hours in crock pot Yield: 5 servings Serve with Strawberry Salad
BREADS	Banana Bread (2 Loaves)	Leah Kennedy	1/2 C. oil 2 eggs 1 t. soda 2 C. flour 1 C. sugar Dash of salt 3 ripe bananas, mashed 1/4 C. nuts	Mix oil, sugar, eggs, bananas, soda, salt, & flour--then nuts. Bake in 2 greased loaf pans 45 min at 350. Should crack on top.
	Beer Biscuits	Leah Kennedy	3 Cups of Bisquick 2 Tablespoons Sugar 1/2 Can (6 oz) Coors Light	Mix together, roll out into a 1/2 inch think dough onto a bisquick dusted cutting board (or on wax paper). Use a glass to cut into about 2 1/2 inch diameter rounds. Bake at 375 for about 12 - 15 minutes.
	Beer Biscuits	Leah Kennedy	3 C. Bisquick 2 T. sugar 1/2 bottle of beer	Mix. Knead several times. Roll thick. Cut with biscuit cutter. Bake 15 min. at 425.
	Broccoli Cornbread	Lori Parks	2 sticks margarine, melted 4 eggs, beaten 10 oz. chopped broccoli, thaw 1 med. onion, chopped 8 oz. cottage cheese 2 jiffy corn muffin mixes	Stir together eggs, broccoli, onion, cottage cheese and jiffy mixes. Add melted margarine. Pour into a 9 x 13 pan and bake 30-40 minutes at 375 degrees.	Can cut in half and bake in an 8 x 8 pan.
	Cinnamon Rolls	Robyn Stapleton	1 pkg. yellow cake mix 2 pkg. yeast 5 c. flour 2 ½ c. warm water	Mix dry ingredients. Add water and mix well. Let rise once—punch down and let rise again. Roll out 1/3 of dough at a time. Spread with butter and sprinkle with cinnamon and sugar. Let rise 30 minutes. Bake at 350 degrees until done.
	Crispy Buttery Waffles	Leah Kennedy	2 eggs, yolks well beaten,(save the egg whites) 1/2 t. salt 1 3/4 c. milk 2 T. sugar 2 C. flour 4 t. baking powder 1/4 lb. melted butter or oleo Stiffly beat egg whites in separate bowl	Mix the ingredients exactly in the order given; then fold in the stiffly beaten egg whites to make nice fluffy waffle. Have the waffle iron hot. Do not fill iron too full.
	Funnel Cake	Robyn Stapleton	2 c. flour ¼ t. salt 1 t. baking powder 2 eggs 1 ½ c. milk	Beat eggs and milk. Add remaining ingredients and beat well. Batter should be runny. Drizzle into skillet of hot oil about 1” deep. Brown on both sides and remove to paper towel. Sprinkle with powder sugar or cinnamon/sugar mix.
	Garlic Breadsticks	Kathi Morrison	Flour, for surface 1 pkg refrigerated pizza dough 4 cloves garlic, pressed 1/3 cup olive oil Few pinches salt	Preheat oven to 350 degrees. Dust a counter surface with a bit of flour. Roll pizza dough into a ball and cut ball into quarters. Roll each quarter into a 1-inch thick snake shape. Cut snakes into 5-inch pieces. Place on cookie sheet, well spaced apart. Whisk together the garlic, oil and salt in a bowl. Brush the mixture onto the dough. Bake for 20 to 25 minutes or until slightly risen and golden brown.	Prep Time: 10 minutes Cook Time: 25 minutes Yield: 6 servings Serve with Italian Stuffed Shell Pasta **Great for a recipe for kids to help!!!
	Mexican Cornbread	Kim Riley	3 eggs 1 cup cornmeal 2 t baking powder 1 cup milk 1 can mexicorn 1/2 onion 2 cups cheddar cheese 1/3 cup vegetable oil 1 t salt	Beat eggs, add cornmeal, baking soda, milk, corn, onion, 1 1/2cup cheese, & oil. Sprinkle remaining cheese on top. Bake at 375 for 45 minutes
	Mexican Cornbread	Charlotte Apel	2 c. cornmeal 4 t. baking powder 1 c. half & half 1/2 c. milk 1 can cream style corn 4 eggs, slightly beaten 2/3 c. melted butter 1 t. salt 4 oz. can green chilies, chopped 1/2 c. diced jalepenos 1 1/2 c. grated sharp cheddar cheese 1 onion, chopped 2 T. butter	Preheat 9 x 13 pan. Melt 2 T. butter in hot pan. Combine corn meal, baking powder, corn, eggs, half & half, milk, salt, melted butter, chilies, jalepenos, onion and half of the cheese. Pour into hot pan and sprinkle with remaining cheese. Bake at 400 degrees for 35-40 minutes. Top should be golden brown.	This recipe can be halved and baked in a 8 x 8 pan. This is really good if you have a cast iron pan or skillet to bake it in.
	Slow Cooker Stuffing	Michelle Montgomery	1 c. butter 2 c. chopped onion 2 c. chopped celery 1/4 c. chopped parsley 12 c. dry bread cubes 1 t. poultry seasoning 1 1/2 t. dried sage 1 t. dried thyme 1/2 t. dried marjoram 1 1/2 t. salt 1/2 t. pepper 2 1/2 c. chicken broth, or as needed 2 eggs, beaten	Melt butter in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently. Remove from heat and add spices. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Pour in enough broth to moisten (amount of broth used can range for 2 - 4 ½ cups), and mix in eggs. Transfer mixture to slow cooker, and cover. Cook on high for 45 minutes, and then reduce heat to low and cook for 4-8 hours. This makes a very moist stuffing, so if you’d like it a little drier, I usually transfer it to a casserole dish and bake it until desired texture is achieved.	This is a great recipe that frees up your oven space for other dishes!
	Sourdough Garlic Bread	Charlotte Apel	4 sourdough 6" rolls 1/2 c. butter 2 garlic cloves, pressed 1 1/2 T. parsley 1/2 c. Parmesan Cheese	In skillet, melt butter, garlic, and parsley til garlic is light brown. Dip bread in butter and spoon on the extra butter when all pieces of bread have been dipped. Sprinkle with Parmesan cheese. Broil until golden brown.
	Zesty Cheese Bread	Tiffany Holden	1 10 oz can Refrigerated Pizza Crust 1 4.5 oz. drained green chilies ½ c shredded sharp cheddar cheese ½ c shredded hot-pepper Monterey Jack cheese ¼ teaspoons garlic powder	Move rack to high position. Spray cookie sheet and place unrolled dough on it. Press out, starting at center to rectangular shape. Sprinkle with chilies and cheeses within ½ inch of long sides. Bring long sides up over cheese and pinch along center to seal. Then pinch closed. Sprinkle with garlic powder. Bake 15-20 minutes, cool, slice and serve warm.
	Zucchini Bread	Tiffany Holden	3 eggs beaten 1 cup oil 2 cup sugar 2 cups grated zucchini 2 teaspoons vanilla 2 teaspoons baking soda ½ teaspoon baking powder 1 t salt 2 teaspoons cinnamon ½ c chopped nuts 3 cup flour	Mix together and pur into 3 loaf pans. Bake for 45 minutes at 350.
CHICKEN	Apricot Bbq Chicken	Karie Apel	1 T. olive oil 2 cloves garlic, pressed 28 1/2 oz. can diced tomatoes 3/4 jar (18 oz.) apricot preserves 3 T. balsamic vinegar salt and pepper 5 chicken breasts, boneless and skinless	Heat olive oil; add garlic and cook one minute. Add tomatoes, apricot preserves, vinegar, and salt and pepper. Simmer til thick and gooey. Place chicken in 9 x 13 pan and salt and pepper. Pour sauce over and scoop tomatoes up on chicken breasts. Bake at 400 degrees for one hour. Serve over wild rice.
	Apricot Chicken	Tiffany Holden	2 cups cooked chicken 1 can cream of chicken soup ½ cup shredded cheddar cheese 1 12-oz jar apricot preserves (or any spreadable fruit) *1 can water chestnuts may be added	Mix all ingredients in bowl and pour in greased 2 quart dish. Bake 30 minutes at 350.
	Apricot Chicken	Kristi Herd	4-6 chicken breasts 12 oz. apricot preserves 1/2 c. chicken broth 1 pkg. dry golden onion soup mix 1 pkg. dry savory herb and garlic soup mix	Mix and heat in saucepan all ingredients except chicken. Pour over chicken in a 8 1/2x11 baking dish. Bake one hour at 350 degrees. Serve over rice or pasta.	This is a low fat recipe. Can also use chicken tenders.
	Barbecued Raspberry Chicken	Barbara Holden	1/4 raspberry vinegrette 2 T vegetable oil 1-2 tsp dried tarragon or fresh tarragon 4 chicken breasts (halved, skinless and boneless) Sauce: 1 cup undiluted frozen raspberry juice 1 T cornstarch	In bowl, combine vinegrette, oil and tarragon. Whisk til blended. Marinate chicken in mixture for at least 30 minutes. Grease grill lightly with oil. Turn and baste with marinade mixture until chicken feels springy to touch (about 15-18 minutes) While chicken cooks, whisk sauce ingredients together and cook over medium/low heat stirring constantly, until thickened and smooth. When chicken is done, place sauce beneath or on top of chicken.
	Broccoli/chicken Quiche	Tiffany Holden	1 deep dish pie crust shell 8 oz frozen broccoli pieces, thawed 1 cup shredded cheese (jack, swiss or cheddar) 4 oz Chicken strips thawed and diced (best if add southwester style seasonings) ½ small can chopped mushrooms 2 Tablespoons chopped onion 3 eggs, beaten ¾ cup evaporated milk ¼ tsp salt pinch of pepper	Preheat cookie sheet by placing in oven for 5 minutes at 450. Then bake unpricked crust sheet for 6 min. Remove and reduce oven temp. to 350. In bowl, combine broccoli, chicken, onion, cheese, and mushrooms. Spread over crust. Bake 40-45 minutes (until knife inserted in center comes out clean). Cool 10-15 minutes before serving. Recipe easily doubles because of the ½ cans used. Freezes well.
	Chicken Asparagus Casserole	Leah Kennedy	2 pkg. frozen asparagus--or 2 cans 2 cups chopped chicken or turkey 2 cans cream of chicken soup 1 cup mayonnaise 1 T. lemon juice 1 cup shredded cheddar cheese 1/2 cup bread crumbs 1 T. butter	Cook asparagus-drain-arrange in greased baking dish (9 X 11). Place chicken on top. Combine soup, mayonnaise, lemon juice and pour over chicken. Sprinkle with cheese. Combine bread crumbs & butter. Sprinkle over all. (Can use 1 tube Ritz crackers and 1/2 to 3/4 c. melted oleo.) I use Ritz crackers.
	Chicken Bites	Barbara Holden	Sauce: 1/2 plum preserves 2 T lime juice 1 T soy sauce 1 T dijon mustard 3 tsp dijon mustard 3 tsp prepared chopped ginger Chicken: 1/4 cup sesame seeds 6 cups toasted rice cereal 3 T vegetable oil 3/4 t salt 1/2 t garlic powder 1/2 buttermilk 2 large eggs 2 lbs boneless, skinless, chicken breast cut into 1" pieces	Chicken: Preheat to 450 derees. Spread sesame seeds on baking sheet and toast 2-4 minutes until golden. Transfer to plate to cool. Coat same baking sheet. In food processor, combine cereal, oil, salt and garlic powder. Add sesame seeds and process to fine crumbs. In another bowl, whisk buttermilk and eggs. Dip chicken pieces in buttermilk mixture and then into crumb mixture. Place onto baking sheet. Bake 8-10 minutes or until chicken is done. Serve with plum dipping sauce.	Makes about 36 bites.
	Chicken Casserole	Maleah Rowe	4 cups cooked, diced cuped chicken (rotisserie is cheap and easy) 12 oz pkg Twirl Macaroni 1 Large can Milnot 1 can Ceram of Mushroom Soup 1 can Cream of Chicken Soup 2 cups sliced mushrooms (optional) 1 8oz. carton Sour Cream 1 lb. Velveeta or Shredded Chees of your choice 1 sleeve of Ritz crackers (place in ziploc bag and mash with hammer)	Cook macaroni as directed. Mix all ingredients in a 9X13 pan with cheese and crackers last going on top. Bake 350 degress for 30:00 or until cheese is bubbley.
	Chicken Cheddar Cheese Lasagne	Kristi Herd	4 chicken breasts, cooked and cubed 8 lasagne noodles, cooked and drained 3-4 c. cheddar cheese, grated 1 can Cream of Mushroom soup 1 can Cream of Chicken soup 1 c. fresh Parmesan cheese, shredded 1 c. sour cream 1/2 c. finely chopped onion 1 c. sliced black olives 1 jar sliced pimentoes 1/2 t. garlic salt fresh mushrooms, sliced	Combine all ingredients except cheese and noodles. Layer in 9x13 baking dish: 1/3 chicken mixture, 1/3 cheese, 1/2 noodles then repeat ending with chicken. Reserve last 1/3 of cheese for the top later. Cover. Bake at 350 degrees for 30 minutes. Uncover. Add last 1/3 of cheese. Bake 10-15 more minutes. Let set for a couple of minutes before cutting.
	Chicken Cordon Bleu	Tiffany Holden	6 chicken breasts (skinned and boned) 6 slices provolone cheese 6 thin ham slices 1 box long grain and wild rice, cooked 2 cans cream mushroom soup 8 oz sour cream	Wrap each piece of chicken with a slice of cheese and ham. Then wrap with one slice of bacon. Placed cooked rice on bottom of baking dish. Arrange chicken on top of rice. Combine soup and sour cream and spread over chicken. Bake for 45 minutes at 350. *Can sauté mushrooms in butter and place on top of chicken as well.
	Chicken Dish	Jennie Robinson	4-6 chicken breasts, boneless and skinless 1 can cream of chicken soup 1/4 c. water 6-8 slices Swiss cheese 2 c. pepperidge farm stuffing mix 1/2 c. butter, melted 1/4 chopped onion	4-6 chicken breasts (boneless skinless) placed in sprayed dish. Mix: 1 can cream of chicken soup and 1/4 cup water. Place over chicken. Add 6-8 slices swiss cheese over chicken. Mix: 2 cups pepperidge farm stuffing mix 1/2 cup butter (melted) 1/4 chopped onion Place over chicken. Cook covered at 350 degrees for 1-11/2 hours
	Chicken Divan	Jill Porter	2 sm. pkg. frozen broccoli cooked and drained 2 cups chopped cooked chicken 2 can cream of chicken soup 1 cup mayo 1 tsp. lemon juice 3/4 cup sharp shredded cheese 1/2 c. bread crumbs or Ritz crackers 1 tsp. butter	Preheat oven 350. Arrange broccoli in greased baking dish. Place chicken on top of broccoli. Combine soup, mayo, and lemon juice and pour over chicken. Add cheese on top. Combine butter with bread crumbs or Ritz crackers and put on top. Bake 30 min.
	Chicken Enchilada Casserole	Suzi Rosenhamer	4 boneless chicken breasts 1 bag tortilla chips 1 can Cream of Mushroom soup 1 can Cream of Chicken soup 8 oz. sour cream 1 can chopped green chilies 2 c. shredded cheddar cheese (more or less depending on how cheesy you want this dish to be)	Preheat oven to 375 degrees. In a large pot bring water to boil and place the chicken breasts in the boiling water. Should only take about 15-20 minutes to boil the chicken. In another pot, mix together the cans of soup, sour cream and the green chilies. Let them simmer on a low to medium heat. Do remember to stir occasionally. Once chicken is done boiling, drain water out of the pot. Let chicken cool for a few minutes and then shred. Take a casserole dish and make a layer of chips on the bottom, then a layer of the shredded chicken and next a layer of the soup mixture and then a layer of cheese. Repeat and put the casserole in the oven for 20-30 minutes. Remove from oven and let cool for a few minutes.
	Chicken Friccassi	Jennie Robinson	whole chicken, cut up 3 T. butter 3 T. flour 1 t. poultry seasoning 1 t. salt 1/2 t. paprika 1 can cream of mushroom soup 2/3 c. evaporated milk 1/2 c. water	whole chicken cut up, place in spayed corning ware dish, skin side up Melt: 3 T. butter, 3 T. flour, 1 teas. poultry seasoning, 1 teas. salt, 1/2 teas. paprika Brush mixture on chicken(both sides) Cook, uncovered, 25 minutes at 375 degrees. Mix: 1 can condensed cream of mushroom soup, 2/3 cup evaporated milk, and 1/2 cup water. Pour over chicken and cook for anoter 30 minutes.	Can use boneless, skinless chicken breasts.
	Chicken Or Pork Teriyaki	Maleah Rowe	1/2 cup Soy Sauce 1/2 cup water 1 tbs. Sugar 1 tbs. Sherry or white cooking wine 4 chopped Scallions or 1 sm. onion 1 Garlic clove minced 4 lbs Spare Ribs, cut into 1 inch bone pieces or 4 lbs cut up and rinsed chicken pieces or combo of both.	Combine soy sauce, water, sugar, sherry, scallions, garlic and meats in large covered dutch oven. Simmer gently 45-60:00 or until meats are tender and cooked through. Serve with rice of your choice.
	Chicken Orange	Tiffany Holden	8-12 boneless chicken breasts, halved Pancake mix 1 stick melted butter Celery salt to taste Garlic salt to taste Chopped parsley Pepper to taste 2 cups orange juice juice of 1 lemon ¼ cup firlmly packed brown sugar 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 tablespoon molasses	Roll the chicken in dry pancake mix. Coat with butter and place in dish. Sprinkle with celery salt, garlic salt, parsley and pepper. Cover and bake at 275 for 2 hours. Remove and lower oven to 250. Combine the orange and lemon juices, sugar, Worcestershire sauce, salt and molasses. Pour over chicken. Bake uncovered 1 more hour.
	Chicken Parmesan	Tiffany Johnston	4 frozen breaded chicken cutlets (about 1 lb) 1 can (14 ½ oz) Italian-style diced tomatoes ½ cup low moisture part-skim mozzarella shredded cheese 2 cup rotini, cooked, drained	Preheat oven to 375 F. Arrange chicken in a single layer in a 8” square baking dish. Spread tomatoes over chicken. Sprinkle with cheese. Bake 25 min or until chicken is heated through and cheese is melted. Serve over hot pasta. **reduced fat version – use boneless skinless chicken and ½ pouch of Shake-N-Bake, and bake for only 15 min.
	Chicken Pockets	Michelle Montgomery	Ingredients for Filling 2 lg. chicken breasts (approx. 1 lb), cooked and chopped 4 oz. Cream cheese 2 Tbsp butter ½ tsp Lemon Pepper Small bag Slivered Almonds Ingredients for Pockets 2 Packages (8 count) crescent rolls Seasoned breadcrumbs 1/3 Cup butter, melted Ingredients for Sauce 1 can Cream of Chicken soup 1 Cup milk 1 Cup grated cheddar cheese	Combine ingredients for filling. Unroll crescent rolls and separate dough into rectangles made of 2 triangular sections. Spread mixture on top of roll, fold dough over and seal. Brush with melted butter and roll filled crescents in breadcrumbs. Place on ungreased baking sheet. Bake at 375 for 15-20 minutes. Meanwhile, combine all ingredients for sauce in a small saucepan. Heat until cheese is melted. Pour over crescents and serve.
	Chicken Roll Ups	Kerry Robinson	3 chicken breasts 2 c. cream of chicken soup 1/3 c. grated cheese 1/2 c. milk 2 pkg. crescent rolls	Precook chicken breasts and cut into small chunks. Spread 1/2 cream of chicn soup and dmilk on bottom of baking dish. Roll chicken chunks in crescent rolls. Place on soup mixture in baking dish. Cover with remaining soup mixture. Sprinkle with cheese and bake at 350 for approximately 30 minutes.
	Chicken Spaghetti	Jill Porter	3-4 cups cooked chicken 3 Tbsp. margarine 3 Tbsp. flour 1 cup milk 1 small jar Cheez Whiz or small Velveeta 1 lb. cooked spaghetti (4 servings) 1/2 cup chopped celery 1/2 cup chopped onion 1 can cream of chicken soup 1 can cream of mushroom soup	Cut chicken in to bit-sized pieces. Make white sauce using the margarine, flour, and milk. Add Cheez Whiz to hot white sauce. Saute onion and celery and add to white sauce. Add chicken, soups, and spaghetti. Pour into 9x13 dish and bake at 350 for 30-35 min. Cook uncovered.
	Chicken Spaghetti	Renee Bauman	1 whole chicken 1 pkg. spaghetti 3/4 c. milk 1 can Cream of Chicken soup 1 can Cream of Mushroom soup 1 T. chopped pimentoes 1 T. parsley 3/4 c. Parmesan cheese salt and pepper	Boil chicken, save 3/4 c. broth. Mix together milk, broth, soups, pimentoes, parsley and Parmesan cheese. Stir in chopped, cooked chicken. Stir in cooked spaghetti noodles. Bake at 350 degrees for 30 minutes.
	Chicken Spiedini	Kathi Morrison	3 large boneless chicken breasts, cut into strips 6 ounces Asiago cheese (or any good Italian cheese), cut into 2-inch cubes ½ cup olive oil 2 cups Italian bread crumbs 4 dried bay leaves 1 large white onion, sliced thickly lengthwise	Preheat oven to 350 degrees. Preheat oven to 350 degrees. Spray a baking pan lightly with cooking spray. Wrap each chicken strip around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown.	Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 to 6 servings Serve with Spinach Salad (bagged is awesome!)
	Chicken Supreme	Charlotte Apel	1/4 c. flour 1 t. paprika 2 ½ t. salt 1/4 c. butter 6 large chicken breasts (boneless, skinless) 2 t. cornstarch 1/4 c. cooking sherry 1 ½ c. half & half 1 T. lemon juice 1 c. Swiss cheese, grated 1 t. parsley	Combine flour, salt, & paprika on wax paper. Coat chicken with this mixture. Lightly brown in 1/4 c. butter. Add 1/4 c. water and simmer. Cover for 30 minutes until almost tender (may require using two skillets) Take out and arrange in baking dish. Mix cornstarch with 1 1/4 c. half & half and stir into the drippings. Cook over low heat and gradually add the remaining cream, sherry, and lemon juice. Cook until sauce thickens (not as thick as gravy) Pour over chicken. Cover well. (May freeze at this point, if needed) If continuing, Bake at 350 degrees for 35 - 40 minutes. Last five minutes; sprinkle with Swiss cheese on top and uncover.	This recipe was given to me from a friend's mom that I have played Bunco with for 13 years. It is delicious!
	Chicken Supreme	Jill Porter	1 6oz. box wild rice and white rice mixed 3 cups cooked chicken 1 can french style green beans (drained) 8 oz. water chestnuts (sliced and drained) med. onion diced 2 oz. pimento diced and drained 1 can cream of celery soup 1 cup mayo	Preheat oven 350. Cook rice with seasonings as shown on pkg. Mix in other ingredients. Cook 30 min.
	Chicken Tetrazini	Kristi Herd	1/2 stick butter onion, chopped mushrooms, sliced 1 can Cream of Mushroom soup 8 oz velveeta cheese 1 c. milk 1 small jar pimentoes 3-4 chicken breasts, cooked and cubed 10 oz. spaghetti noodles, cooked and drained Fresh parmesan cheese, shredded	Saute butter with onions and mushrooms. Add soup, cheese, milk and pimentoes. Stir in cubed chicken. Add spaghetti. Fold all together til mixed. Pour into 9x13 baking dish. Sprinkle with fresh parmesan cheese. Bake at 350 degrees for 20-30 minutes. Serve with garlic bread, salad and green beans.
	Chicken Tetrazzini	Kathi Morrison	1 small chopped green pepper 1 small chopped onion 2 TBSP butter 3-4 cans white chicken, drained 10-12 ounces cooked thin spaghetti 1 pound Velveeta, chopped in small cubes 1 small jar chopped pimentos 1 small jar sliced black olives 1 can cream of mushroom soup 1 can cream of chicken soup	Preheat oven to 350 degrees. Cook and drain spaghetti and place back in pan. Saute onion and pepper in butter. Mix together all ingredients with spaghetti. Pour in 9 X 13 inch casserole. Cook approximately 20 minutes, until hot and bubbly.	Prep Time: 15 minutes Cook Time: approximately 20 minutes Yield: 6 servings Serve with Salad and Pillsbury Crescent Rolls
	Chicken Tetrazzini	Barbara Holden	1/2 cup butter or margarine 1 can cream of mushroom soup, undiluted 1 can cream of chicken soup, undiluted 1 jar (4 12 oz) sliced mushrooms, drained and rinsed 2 T chopped pimiento 2 cups cubed, cooked chicken 4 oz spaghetti, cooked and drained 1 cup sour cream grated parmesan cheese paprika and pepper to taste	In saucepan, melt butter over low heat. Add soups and mushrooms. Stir until well blended. Remove from heat; add pimiento, chicken, spaghetti and sour cream and pour into greased 13X9X2 dish. Sprinkle with parmesan and paprika. Bake, uncovered, for 30-35 minutes at 350 degrees.	This dish freezes well.
	Chicken Tortilla Casserole	Tiffany Johnston	6 corn tortillas ½ cup milk ½ lb shredded cheddar cheese 1 can cream of mushroom soup 1 can rotel 1 can cream of chicken soup 3 chicken breasts – cooked & cut up	Cut or teat tortillas into ½” squares. Put ½ in bottom of baking dish and cover with ½ cheese. Mix rotel & soups then put ½ of mixture on top of cheese. Repeat layers & top with cheese. Cover & put into fridge for 24 hours. Bake 350 F for 45 min, uncover the last 15 min.
	Chicken Vegetable Lasagne	Charlotte Apel	4 chicken breasts; cooked and cubed 6 or 7 lasagne noodles; cook and drain 1 pkg. McCormick’s Alfredo Pasta Sauce (prepare as directed on package) Add the following to the pasta sauce: 1 c. sour cream 1 c. whipping cream 1 sm. onion, diced 1 T. parsley 16 oz. frozen mixed vegetables 8 oz. fresh Parmesan cheese, shredded	Add chicken to the sauce mixture. Layer in 9 x 13 greased casserole dish: ½ noodles ½ chicken mixture 1 ½ c. mozzarella cheese, grated Repeat. Top with some additional Parmesan cheese. Bake covered 35 - 40 minutes at 375 degrees. Uncover for the last 10 minutes.	This recipe was given to me by a friend in my Bunco group. She is a really good cook.
	Cornbread Topped Casserole	Tiffany Holden	1) Frozen mixed vegetables (or canned works well too) 2) 2 cups chicken (canned or fresh) –can also use browned hamburger or turkey 3) Cream of chicken soup 4) ½ cup sour cream 5) ½ -1 cup shredded cheese 6) ¼ cup water	Combine. Spread in 13X9 greased dish and bake for 20 minutes at 350 While cooking prepare 2 Jiffy Cornbread mixes according to box. At end of 20 minutes take out and spread cornbread mixture over top. Place back in oven and bake 20-25 more minutes again at 350.
	Cranberry Chicken	Jill Porter	4-6 Chicken breasts 8 oz. Italian Lite salad dressing 1 env. dry onion soup mix 1 can whole cranberry sauce	Place chicken breasts in greased dish. Mix remaining ingredients and pour over chicken. Bake at 350 for 1 hr. uncovered. Baste occasionally. Serve over rice.
	Creamed Turkey	Michelle Montgomery	¼ Cup butter, melted ¼ Cup all-purpose flour 2 Cups milk ½ tsp. Salt Dash pepper Turkey, cubed (can also use chicken) 1 Can cream of chicken soup	Melt butter in saucepan. Blend in the flour. Stir in milk. Cook until thick, stirring constantly. Add salt and pepper. Add desired amount of turkey. Stir in soup. Heat thoroughly. In Ohio we love this served over toast, but it can also be served over biscuits, mashed potatoes, or rice. We sometimes like to mix a can of peas in to complete the meal.	This is a favorite recipe that we grew up eating the day after Thanksgiving in Ohio. In fact, my husband always has me buy a larger turkey for Thanksgiving just to make sure we’ll have enough left over turkey for this comfort food. There is not a specific amount for the turkey because you use as much as you like depending on how thick you like it!
	Creamy Chicken Bake	Robyn Stapleton	4 boneless chicken breast, split and flattened 4 (8 x 4 in.) slices swiss cheese 1 can cream of broccoli soup 1/3 c. milk 1 c. herb stuffing mix, crushed ¼ c. butter, melted	Place chicken in shallow baking dish. Layer swiss cheese on chicken. Mix soup and milk; pour over chicken. Mix stuffing mix and butter; sprinkle on top. Bake at 350 degrees for 30-45 minutes or until tender.
	Creamy Mushroom Garlic Chicken	Maleah Rowe	4 skinless, boneless chicken breast halves 1tbs Veg. oil 1 c. (10 3/4 oz )Cream of Mushroom and Roasted Garlic Soup	brown chicken in oil for 10:00. Set Aside., Add soup and milk hat to a boil. Add chx, cover and cook over low until chx is done.
	Crispy Potato Chicken	Jennie Robinson	1 T. grated parmesan cheese 1 teas. paprika 1 teas. garlic salt 1 teas salt 1 teas. pepper 1 broiler chicken, cut up and remove skin 2 eggs 2 T. water 11/2 cups mashed potato flakes 1/2 cup butter, melted	In a large resealable plastic bag, comboine the first five ingredients. Add chicken in two batches, shake to coat. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes. Pour butter into a 13 in. x9 in.baking dish, add chicken. Bake, uncovered at 375 degrees for 30 minutes. Turn the chicken,bake 30 minute longer or until juices run clear.
	Crock Pot Chicken Tenders	Michelle Montgomery	3 Pounds chicken tenders 1 family-sized can Cream of Chicken soup 1 family-sized Can Cream of Mushroom Soup	Place the chicken tenders in bottom of crock pot. Season with salt and pepper. Combine the two soups and pour the mixture of the chicken. Cook on low for 8-10 hours. Serve over rice.
	Easy Cheesy Chicken	Tiffany Johnston	6 skinless, boneless chicken breast halves salt and pepper to taste 1 teaspoon garlic powder 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup 1 (11 ounce) can condensed cream of Cheddar cheese soup 1 (8 ounce) container sour cream	Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup. Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.	Crock Pot Recipe
	Foil Baked Chicken And Vegetables	Renee Bauman	4 skinless, boneless chicken breasts 2 carrots, sliced 8 oz. fresh mushrooms, sliced 2 squash or zucchini, sliced(or green beans or potato slices) 4 T. butter 8 T. cooking sherry, wine, or chicken broth Pepper to taste Seasoned salt to taste	Place one chicken breast on 12 in. piece of foil. Cover each piece of chicken with vegetables, butter wine, pepper and seasoned salt. Fold up to make tight pouch. Place pouches on cookie sheet and bake 30-40 minutes.
	Grandmother's Chicken	Jennie Robinson	whole chicken, cut up 1 med. onion salt, pepper, oregano 1/2 lg. can tomato sauce 3 T. ketchup 3 T. worcestershire sauce juice of lemon 1/4 lemon peel 3 garlic cloves, slices 1/4 stick butter 1/4 t. tobasco sliced mushrooms	Whole chicken cut up, place in sprayed pan. Season with salt, pepper oregano and 1 medium sliced onion. Cook uncovered 30-45 minutes at 375 degrees. Mix and bring to a boil 1/2 large can tomato sauce, 3 T. ketchup, 3 T. worcherstershire, juice of 1 lemon and 1/4 lemon peel cut into pieces, 3 garlic cloves in slices, 1/4 stick butter, 1/4 teas. tabasco, sliced mushrooms. Pour mixture over chicken and bake for another 40 minutes
	Green Chilie Enchiladas	Tiffany Holden	4 small cans chopped green chilies 2 cups chicken broth 2 tablespoons flour 2 tablespoons Crisco 2 cloves garlic salt to taste 12 corn tortillas Cheddar Cheese Finely chopped onion (optional)	*you choose hamburger or chicken to add Melt Crisco in pan- add flour and brown. Add chicken broth slowly, then green chilies, garlic and salt. Bring sauce to a boil, then turn to low and simmer for 1 hour. To make enchiladas: 12 corn tortillas (steam to soften) Lightly grease glass dish, lay down one tortilla and place cheddar cheese (your preference on amount) and chopped onion if desired. Add chicken or hamburger. Roll up and continue with rest of tortillas. Pour sauce over and add more cheese over the top. Bake for 30 minutes at 350.
	Grilled Chicken Margarita	Tiffany Holden		*Marinade for 6 chicken breasts: 3 cups pineapple juice and 9 Tablespoons soy sauce. Mix, pour over chicken in glass dish and let set overnight. Cook in oven or grill. Once cooked, place chicken in glass dish and cover with mixture of 3 Tablespoons butter, and 3 Tablespoons Margarita Mix (can use lemon if needed). Place in oven at 350 until butter is melted.
	Hawaiian Meatballs	Tiffany Holden	2 cans (8oz) undrained pineapple chunks ½ cup red or green bell pepper 1 t fresh ginger root, chopped 1 lb. Ground fresh turkey ½ cup plain dry bread crumbs ½ t salt 1 c teriyaki sauce	Mix ¼ cup juice, pepper, ginger, turkey, onion and bread crumbs and salt. Shape into meatballs. Pour teriyaki over and bake 30 minutes at 400.
	Honey Chicken	Michelle Montgomery	1/2 c. flour 1 t. salt 3-4 boneless chicken breasts 1/2 c. butter, melted 1/4 c. honey 1/4 c. lemon juice 1 T. soy sauce	Preheat oven to 350 degrees. Combine flour and salt. Dip chicken in mixture. Put in baking pan. Pour melted butter over. Bake 30 minutes. Mix remaining ingredients and pour oven chicken. Bake 30 minutes longer, basting often.
	Honey Mustard Chicken	Jennie Robinson	1 can (20 oz) pineapple slices in juice 4 boneless skinless chicken breasts 2 tsp. oil 4 cloves garlic pressed 1 tsp. thyme 1 T. cornstarch 1/4 cup each honey and dijon mustard	Drain pineapple, reserve juice. Sprinkle chicken with salt and pepper and rub with garlic and thyme. Brown in oil. Combine 2 T. reserved juice with cornstarch.. Combine honey and mustard. Stir in skillet with remaining juice. Cover and simmer for about 15 min. Stir cornstarch mixture into pan juices. Add pineapple and cook , stirring untio sauce boils and thickens. Serve with white rice.
	Hot Wings	Kerry Robinson	5 lb. wings 2 c. ketchup 2/3 c. water 1/2 c. red hot sauce (small bottle) 1/2 c. brown sugar 6 T. worcestershire sauce 2 t. chili powder 1/2 t. garlic powder	Mix together sauce. Pour over wings. Bake at 450 for 1 hour and 15 minutes.
	Jumbelia	Maleah Rowe	1 stick butter:Saute 1/2 c each of celery,onion, green pepper. Add: 1 can beef broth 1 lg can stewed chopped tomatoes 1/2 tsp chili powder 1stp sugar 1 clove garlic 1 1/2 c. water (pref. off boiled chicken) 2 c. chopped cooked ham 2 c. chopped chicken 1 c. uncooked rice Salt and pepper to taste	Cover and simmer 1/2 hr.
	King Ranch Chicken	Tiffany Johnston	¼ cup margarine 1 med bell pepper 1 med onion – chopped 2 cans cream of chicken soup 2 cans rotel 2 cups cubed cooked chicken 12 corn tortillas 2 cups (8oz) shredded cheddar cheese	Melt margarine in large saucepan. Add bell pepper & onion. Cook over medium heat until tender. Blend soup, rotel and chicken – heat thoroughly. Place a layer of 4 tortillas ( torn in pieces) in bottom of 13x9 baking dish, top with 1/3 mixture then 1/3 cheese. Repeat 2 times. Bake 325 F for 40 min. or until bubbling.
	Lime Chicken	Barbara Holden	1/2 cup lime juice 1/4 c chopped cilantro 2 boneless, skinless chicken breasts 1 T olive oil	In ziplock bag, combine lime juice and cilantro, then season with salt and pepper to taste. Rub chicken with oil and place in bag, refrigerating for at least 2 hours. Preheat greill and cook chicken (if you have a meat thermometer it should register 170 degrees) til the juices run clear.
	Local Style Bbq Thighs	Charlotte Apel	5 lb. chicken thighs, (boneless is best) 1 t. garlic powder 1/4 t. ginger ½ c. soy sauce 3/4 c. sugar ½ c. ketchup 2 oz. Merin (Japanese cooking wine) or you can substitute: 1 oz. cider vinegar and 1 oz. water or 2 oz. lemon juice 1 T. salt	Blend ingredients and pour over chicken. Marinate overnight. Bake at 325 degrees for 75 minutes uncovered. Serve with rice. May be frozen til ready to bake.	This recipe came from my cousin when they were stationed in Honolulu. Guess that is why they are called Local Style, local meaning Honolulu.
	Mandarin Chicken	Barbara Holden	1 T olive oil 4 boneles,s skinless chicken breast halves 1 can mandarin oranges, drained 1 T chopped cilantro 1 Cup brown rice 1 1/2 cups chicken broth 2 scallions, sliced	Warm oil, when hot add chicken and cook about 5 minutes per side or until lightly golden. Add rice and garlic and continue until grains turn golden. Add broth and heat until boiling, then cover and reduce heat to low. Simmer 25-30 minutes or until rice is tender. Remove from heat and add oranges, tossing gently. Top with scallions and cilantro and serve.
	One Dish Chicken & Scalloped Potatoes	Suzi Rosenhamer	1 can Cream of chicken & broccoli soup 1/2 c. milk 1/8 t. salt 3 medium potatoes(about 1 lb.) thinly sliced (about 3 cups) 1 small onion, sliced and separated into rings (about 1/4 cup) 4 skinless breast halves (about 1 lb.) paprika	In small bowl, combine soup, milk, and pepper; set aside. In 2 quart oblong baking dish, arrange potatoes and onion. Spoon half of the soup mixture over the potatoes and onion. Cover; bake at 400 degrees for 30 minutes. Arrange chicken on potatoe mixture. Spoon remaining soup mixture over chicken. Sprinkle with paprika. Bake, uncovered, 20 minutes or until chicken is no longer pink and potatoes are fork tender.
	Orange Chicken	Michelle Montgomery	1 c. orange juice 1 T. soy sauce 1/2 t. garlic powder 1 envelope onion soup mix 8 boneless chicken thighs	Stir together the first four ingredients. Put chicken in a 9x13 pan. Pour mixture over the chicken and bake, uncovered, for 1 hour (increase time by 30 minutes if using bone-in chicken). Baste every half hour during cooking. Serve over rice.
	Oven Bbq Chicken	Dawn Hubbard	1 tbls. Flour 1 cup ketchup 1 small onion ¼ cup light brown sugar 2 tbls white vinegar 2 tbls worcestershire 2 tbls yellow mustard 4-6 chicken breasts	Mix all ingredients and pour over chicken in baking dish. Cover with foil and bake at 400* for 30 minutes. Uncover and bake 30-35 more minutes.
	Parmesan Baked Chicken	Renee Bauman	8 boneless chicken breasts 1/2 c. butter 2 cloves garlic, minced Crumb Mixture: 1/2 c. Italian bread crumbs 1 1/2 c. grated Cheddar cheese 1/4 c. grated Parmesan cheese 1 t. salt 1/2 t. pepper	Melt butter and mix with garlic. Combine all ingredients for crumb mixture. Dip chicken breasts in butter, then roll and coat in crumb mixture. Drizzle any remaining butter on top and sprinkle with any remaining crumbs. Bake at 350 degrees for 45-60 minutes or until tender.
	Parmesan Chicken	Jennie Robinson	1/2 cup fine dry bread crumbs 1/3 cup grated parmesan cheese 2 Tbls. minced parsley 1 teas. salt 1/8 tsp. pepper 1/2 clove garlic, crushed 1 juice of lemon dash of paprika 1 stick margarine 2 chicken breast (boned and cut in half)	Blend bread crumbs, cheese, parsley, salt and pepper in pie plate. Combine melted margarine and garlic (crushed) in another pie plate. Dip chicken into butter mixture, then into crumb mixture coating thoroughtly. Roll each piece into a firm roll, skewer with toothpick and arrange in sprayed pan. Squeeze juice of lemon over chicken and drizzle any remaining butter over chicken. Sprinkle with paprika. Bake at 350 degrees for 1 hour.
	Party Chicken	Charlotte Apel	8 chicken breasts, boneless & skinless 8 pieces bacon, uncooked 1 jar dried beef 1 can Cream of Mushroom soup ½ pt. sour cream	Layer in 9 x 13 dish: dried beef chicken bacon pieces (one inch) Combine soup and sour cream and pour over chicken. Bake 3 hours at 275 degrees.	This recipe was given to me by Kathleen Bradshaw. We love it!
	Penny's Hot Chicken Salad	Karie Apel	2 c. chopped cooked chicken (seasoned w/Lowrey's) 2 c. chopped celery 1/2 c. chopped pecans 1 c. Miracle Whip 1/2 t. salt and pepper 2 T. lemon juice 2 t. minced onion 1 c. cheese, grated (Monterey Jack/Cheddar 1 c. Ritz crackers	Combine first 7 1/2 ingredients. Pour in greased dish. Mix 1/2 cheese and crackers and put on top of casserole. Bake 10 minutes at 350 degrees.	Serve with croissants.
	Poppy Seed Chicken	Kristi Herd	3-4 chicken breasts, cooked and cubed 1 c. sour cream 1 c. chicken broth 1 can Cream of Mushroom soup 1 roll of Ritz crackers, crushed 2 T. poppy seeds 1 stick margarine white rice	Combine chicken, sour cream, chicken broth and soup. Pour into 9x13 baking dish. Crush crackers. Add poppy seeds. Mix with melted margarine and sprinkle over chicken mixture. Bake at 350 degrees for 30 minutes. Serve over white rice.
	Poppyseed Chicken	Renee Bauman	4 chicken breasts 2 cans Cream of Chicken soup 1 c. sour cream 1/2 c. cooking wine poppy seeds 1 sleeve Ritz crackers melted butter	Cook chicken breasts as desired. Cut up and put in bottom of baking dish. Combine soup, sour cream and wine; pour over chicken. Sprinkle with poppy seeds. Bake at 350 degrees for 30 minutes. Crush crackers and mix with melted butter; sprinkle on top of casserole and bake 5-10 minutes longer.
	Quick Chicken & Dumplings	Robyn Stapleton	1 whole chicken, cut up and stewed 2 cans refrigerated biscuits Salt & pepper	Put cut up chicken in large pot with 4 cups of water, salt and pepper. Boil slowly until done and meat begins to fall off bones. Cool and remove bones. Return chicken to broth and bring to a simmer. Cut or tear each biscuit into 4 pieces drop into simmering broth. Cook covered until biscuits are not raw in the middle.
	Santa Fe Turkey Tostados	Tiffany Holden	6 flour tortillas 1 lb. Ground turkey 1/2 c chopped onion 1 pkg. frozen corn with red and green peppers 1 14 oz can tomato sauce 3-4 teaspoons chili powder ½ teaspoon garlic powder 1 large tomato 1 ½ teaspoon cumin 3 cups shredded lettuce ½ cup cheddar cheese	Brown turkey and onion, drain. Add rest (other than tortillas) and bring to boil. Simmer 10 minutes. Bake tortillas at 375 for 7-10 minutes. Place skillet mixture on top of baked tortillas and serve. May garnish with salsa and sour cream.
	Scotcharoos	Charlotte Apel	1 c. Karo 1 c. sugar 1 c. peanut butter 6 c. Rice Krispies 6 oz. butterscotch chips 6 oz. semi-sweet chocolate chips	Bring Karo and sugar to boil. Remove from heat and stir in peanut butter. Add Rice Krispies and stir til coated. Press in 9 x 13 pan that has been buttered or sprayed with Pam. Melt chips together in microwave and stir til smooth. Spread on bars. Cool.
	Spicy Barbecued Chicken	Michelle Montgomery	1/4 c. finely chopped onion 1 clove garlic, minced 2 T. oil 3/4 c. ketchup 1/3 c. vinegar 1 T. Worcestershire sauce 2(2 1/2-3 lb. broiler fryer chickens 2 t. brown sugar 1 t. celery seed 1 t. dry mustard 1/2 t. salt 1/4 t. pepper 1/4 t. bottled hot pepper sauce	For sauce, in a saucepan cook copped onion and minced garlic in cooking oil till onion is tender but not brown. Stir in the catsup, vinegar, Worcestershire sauce, brown sugar, celery seed, dry mustard, salt, pepper, and bottled hot pepper sauce. Bring mixture to boiling. Reduce heat and simmer sauce, uncovered, for 10 minutes, stirring once or twice during cooking. Meanwhile, season chicken pieces with additional salt. Place chicken pieces, bone side down, over medium-hot coals. Grill chicken for 25 minutes or till bone side is well browned. Turn chicken. Grill 20-25 minutes more or till chicken is tender. Brush chicken often with sauce during the last 10 minutes of grilling, using all of the sauce. Makes 12 servings.
	Super-crunchy “fried” Chicken	Tiffany Johnston	½ cup fat-free buttermilk 1 large egg white 2 tsp hot red pepper sauce 4 (6 oz) boneless, skinless chicken breast halves 1 cup prepared cornflake cereal crumbs 2 tsp paprika 1 tsp each – dried thyme, garlic powder and kosher salt Olive oil cooking spray	In medium bowl, whisk buttermilk, egg white and hot sauce until blended; add chicken pieces and turn to coat. Let marinate at room temperature. Preheat oven to 400 F. Meanwhile, line a baking sheet with non-stick foil. Combine cornflake crumbs, paprika, thyme, garlic powder and salt in a shallow plate or bowl. Lift chicken pieces, one at a time, from buttermilk mixture and coat in seasoned crumb mixture. Place on prepared baking sheet. Lightly spray crumb coating with cooking spray. Bake 16-18 minutes, until browned on the outside, chicken is no longer pink in thickest parts, and crumb coating is crusty.
	Unforgettable Chicken Casserole	Charlotte Apel	3 c. chopped deli roasted chicken 2 c. finely chopped celery 1 c. grated cheddar cheese 1/2 c. slivered almonds 1/2 c. light sour cream 1/2 c. light mayonnaise 1 can Cream of Chicken soup 1 (4 oz.) water chestnuts, drained and chopped 1 1/2 c. French fried onion rings	Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11 x 7 baking dish. Bake at 350 degrees for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around the edges. Let stand 10 minutes before serving.	This recipe is from my friend, Brandi Leveridge, that I play Bunco with. It is yummy!
	White Chicken Chili	Charlotte Apel	4 chicken breasts, cooked and cubed 2 cans Navy beans 2 cans Rotel 1 can green chilies, chopped 1 can white corn, drain 1 pkg. Williams Chicken Chili Seasoning 2 c. water 1 lb. Velveeta, cut up ½ onion, chopped 1 t. garlic powder 1 t. salt ½ t. black pepper	Combine all ingredients; simmer til cheese is melted. Serve with tortilla chips.
	Zesty Baked Chicken	Kathi Morrison	4 boneless chicken breasts 1 pkg dry Good Seasons Zesty Italian Dressing 1-1 ½ cup flour Salt and pepper 1 tsp paprika 1 tsp garlic powder butter	Preheat oven to 350 degrees. Mix dry ingredients in ziplock bag and blend well. Add chicken to bag and shake until covered. Place coated chicken on a greased baking dish. Place pads of butter on and around chicken. Bake for 30 minutes, turn and cook for another 30 minutes.	Prep Time: 10 minutes Cook Time: 1 hour Yield: 4 servings Serve with Squash Casserole
DESSERTS	4 Minute Butter Frosting	Karie Apel	1/3 c. soft butter or margarine Pinch of salt 3 c. powdered sugar 1/4 c. milk 1 1/2 t. vanilla Chocolate: add 3 squares melted unsweetened chocolate to butter or margarine. Lemon: Use lemon juice in place of milk and omit vanilla. Orange: Add 2 T. grated orange rind and 1 unbeated egg yolk to butter or margarine. Substitute orange juice for milk and substitute lemon juice for vanilla.	Cream thoroughly butter, salt, and one cup powdered sugar until light and fluffy. Add remaining sugar and milk alternately blending until smooth and of spreading consistency. Add vanilla. Fills and frosts top and sides of two 9" layers.
	Almond Joy Cake	Charlotte Apel	1 box Milk Chocolate Pudding Cake mix 1 c. Milnot 1 c. sugar 26 large marshmallows 14 oz. coconut 1 1/2 c. sugar 1/2 c. Milnot 1 stick margarine 1 c. chocolate chips 3/4 c. sliced almonds
	Angel Lush	Tiffany Johnston	1 pkg (4 svg size) Jell-O Vanilla fat free sugar free instant pudding 1 can (20 oz) crushed pineapple in juice, undrained 1 cup thawed cool whip lite 1 pkg (10 oz) round angel food cake 10 fresh strawberries	Mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate; top with 1 1/3 cups of pudding mixture. Cover with middle cake layer and additional 1 cup of remaining mixture. Top with remaining cake layer; spread with remaining pudding mixture. Refrigerate at least one hour. Top with strawberries just before serving.
	Apple Cake In A Jar	Jennifer Rogers	2/3 cup shortening 2 2/3 cups white sugar 4 eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/2 teaspoons salt 2 teaspoons baking soda 3 cups all-purpose flour 2/3 cup water 3 cups grated apple 2/3 cup raisins 2/3 cup chopped walnuts	1. Preheat oven to 325 degrees. Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside. 2. Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. 3. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. 4. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. 5. Jars should be eaten or kept in refrigerator for up to a week.
	Apple Dumplings	Leah Kennedy	1 pkg. Pillsbury crescent rolls 4 apples, cut in half 1 stick margarine 3/4 c. 7-up 3/4 c. sugar 1 t. cinnamon Cool Whip/Vanilla Ice Cream	Cut apples in half. Wrap each crescent roll around each apple piece. Place each wrapped apple in a 9 x 13 pan. Bring to a boil the margarine, 7-Up, sugar, and cinnamon. Pour over the apples. Bake at 350 degrees for 30 minutes. Serve with vanilla ice cream or cool whip.
	Autumn Pumpkin Pie	Leah Kennedy	2 eggs, beaten 3 C. mashed cooked pumpkin (lg. can--not pie mix) 1 (12 oz.) evaporated milk 1 C. sugar 1/4 C. flour 1 t. vanilla 1/2 t. salt 1 t. cinnamon 1/2 t. ground ginger 1/2 t. ground allslpice 1/4 t. cloves 1/4 t. nutmeg (I use 1 1/2 t. pumpkin pie spice in place of these spices) 1 unbaked 10 in. pie crust Struesel Topping: 1/4 c. butter or margarine 1/2 c. flour 1/2 c. firmly packed brown sugar 1/2 c. chopped pecans	Combine ingred. and blend we.. Pour into pie shell. Makes a lot so you do need 10 in. shell. Bake @ 400 deg. for 10 min. Reduce heat to 350 and bake 35 min. While pie is baking, combine the butter, flour, and brown sugar for topping. Mix well. Stir in pecans. Sprinkle on pie. Bake an additional 10 minutes at 350 degrees.	Makes a large pie so you do need a 10 inch pie shell.
	Bacardi Rum Cake	Jennie Robinson	Cake: 1 cup chopped pecans 1-18 1/2 oz. pkg. yellow cake mix 1-3 1/4 oz. pkg. jello vanilla instant pudding and pie filling 4 eggs 1/2 cup cold water 1/2 cup wesson oil 1/2 cup bacardi rum Glaze: 1/4 lb. butter 1 cup granulated sugar 1/4 cup water 1/2 cup bacardi	Preheat oven to 325. Grease and flour bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool and invert on serving plate. Prick the top with scure. Spoon glaze enenly over top. Glaze: Melt butter in saucepan. Stir in sugar and water. Boil 5 min. Stirring constantly, remove from heat. Stir in rum.
	Banana Bars	Lori Parks	1 1/2 c. sugar 1 c. sour cream 1/2 c. margarine 2 eggs 1 1/2 c. mashed bananas 2 t. vanilla 2 c. flour 1 t. baking soda 1/2 c. nuts Icing: 2 c. powdered sugar 1 t. vanilla 8 oz. cream cheese	Combine the sugar, sour cream, margarine and eggs for one minute. Add the mashed bananas and vanilla; mix for one minute. Add the flour, baking soda, and nuts; mix one minute. Do not overmix. Pour into a jelly roll pan (10 x 15) Bake at 375 degrees for 20-25 minutes. Icing: Combine all icing ingredients; mix well. Pour over cooled cake.
	Banana Split Cake	Charlotte Apel	½ c. margarine, melted 2 c. graham cracker crumbs ½ c. margarine, softened 2 c. powdered sugar 2 eggs 3 med. bananas 20 oz. crushed pineapple, drained 8 oz. Cool Whip 1 c. pecans, chopped	Mix melted margarine and graham cracker crumbs; pat into a 9 x 13 pan. Mix softened margarine, eggs, and powdered sugar. Beat til fluffy. Gently spread over crust. Layer bananas, pineapple, cool whip and nuts. Chill one hour.
	Banana Split Cake	Robyn Stapleton	2 c. crushed graham crackers 2 sticks margarine 8 oz. cream cheese 2 c. powdered sugar 3-4 ripe bananas 1 lg. can crushed pineapple, drained 1 carton Cool Whip	Mix graham crackers with one stick margarine. Press into 9 x 13 pan. Mix 1 stick margarine, cream cheese and powdered sugar; beat til fluffy. Pour over cracker crust. Next layer, slice bananas over mixture, add pineapple over bananas. Top with cool whip, add chopped pecans and maraschino cherries to garnish top. Chill thoroughly.
	Black Bottom Banana Cream Pie	Tiffany Johnston	6 Tbsp butter or margarine, divided 25 Nilla wafers, finely crushed (about 1 ¼ cups crumbs) 2 Tbsp sugar 4 squares Baker’s semi-sweet baking chocolate 2 large bananas, sliced 1 pkg (4 svg size) Jell-O vanilla instant pudding 1 ¾ cups cold milk 1 cup thawed cool whip	Melt ¼ cup (4 Tbsp) of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp of the crumb mixture; set aside for later use. Press remaining crumbs firmly onto bottom of 9-inch pie plate; set aside. Microwave chocolate and remaining 2 Tbsp of butter in microwaveable bowl on high 1 min or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto crust; top with bananas. Set aside. Prepare dry pudding mix with 1 ¾ cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hrs or up to 24 hrs. Top with cool whip just before serving; sprinkle with reserved 2 Tbsp crumbs .
	Black Forest Mousse Dessert	Tiffany Johnston	1 ½ c cold milk 1 pkg (4 svg-size) Jell-O chocolate instant pudding 1 tub (8 oz) cool whip thawed, divided 16 Oreo cookies, divided 1 ½ c canned cherry pie filling	Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Gently stir in 1 cup of whipped topping. Crush 10 of the cookies coarsely; stir into pudding mixture. Spoon half of the pudding mixture into 1 ½ qt serving bowl. Spread 1 cup of the remaining cool whip over pudding mixture. Top with 1 cup of the pie filling, remaining pudding mixture, remaining cool whip and ½ cup pie filling. Crush remaining 6 cookies; sprinkle on top of dessert.
	Blackberry Dumplings	Suzi Rosenhamer	2 c. blackberries 2 T. butter 1 T. vanilla 1 c. sugar 1/4 t. nutmeg 1 c. water Dumplings: 1 c. flour 1/2 t. salt 2 T. shortening 2 t. baking powder 1 T. sugar 1/2 c. milk	Combine the first ingredients and bring to a boil in a large open pan. Dumplings: Mix dry ingredients together. Cut in shortening and add milk. Drop by teaspoons into hot berry mixture. Cover. Steam for 15 minutes and serve hot with whipped cream or vanilla ice cream.
	Blonde Brownies	Karie Apel	1/3 c. margarine 1 c. brown sugar 1 egg 1 c. flour 1/4 t. baking soda 1/2 t. salt 1 t. vanilla 1 c. chocolate chips 1/2 c. nuts, chopped	Melt margarine in saucepan; add brown sugar. Beat in egg. Add flour, soda, salt and vanilla. Mix together. Add chocolate chips and nuts. Pour into greased pan. Bake at 350 degrees for 20-30 minutes.	These can be doubled. These are also best hot out of the oven. And they're great with ice cream!
	Blueberry Banana Cream Cheese Pie	Kristi Herd	2 baked pie shells 1 pkg. Dream Whip 8 oz. cream cheese, softened 1 c. sugar 2 cans blueberry pie filling 4-5 bananas	Whip Dream Whip according to package directions and set aside. Beat cream cheese and sugar and combine with Dream Whip. Line pie shells with sliced bananas; then cream cheese mixture. Top with blueberry pie filling. Chill. **I add fresh or frozen blueberries to the pie filling and you can also use graham cracker crusts.	This recipe is from a lady that attends church with us in Pauls Valley, Freta Pratt.
	Bohemian Cake	Leah Kennedy	2 C. white sugar 12 C. brown sugar 1 C. shortening 4 eggs 1 C. milk 2 1/2 C. flour 1 t. baking powder 1 t. vanilla 1 C. coconut 1 C. chopped pecans Glaze: 1/2 c. orange juice 1 c. sugar pinch of salt 1 T. grated orange peel juice of one lemon	Preheat oven 325. Grease and flour bundt pan. Cream sugar and shortening. Add eggs one at a time, beat well. Add milk and flour (with baking powder) alternately. Add vanilla, coconut, & pecans. Bake approx. 1 hour. Glaze: Mix and heat to a boil. Spread on cake while cake is hot.
	Bread Pudding	Leah Kennedy	4 1/2 C. milk 4 slightly beaten eggs 4 C. 1" day-old bread cubes 1 C. brown sugar 1 t. cinnamon 2 t. vanilla 1/2 t. salt 1 C. seedless raisins Rum Sauce: 1 C. white sugar 1 C. brown sugar 1/2 C. butter 1 C. whipping cream 1 1/2-2 t. rum flavoring	Bread Pudding: Combine milk and eggs. Pour over bread cubes. Stir in remaining ingredients. Pour mixture in 9 x 13 baking dish. Place in shallow pan on oven rack; pour hot water around it 1 in. deep. Bake at 350 about 45 min. or until knife inserted halfway between center and outside comes out clean. Serve warm with rum sauce. Rum Sauce: Bring to a boil and serve hot.
	Brownie Cake	Renee Bauman	Cake: 2 sticks margarine 4 T. cocoa 1 c. hot water 2 c. flour 2 c. sugar 1 t. baking soda 2 eggs 1/2 c. buttermilk 1 t. vanilla Icing: 4 T. cocoa 6 T. milk 1 stick margarine 1 box powdered sugar 1 t. vanilla 1 c. chopped pecans (opt.)	Cake: Sift together flour, sugar, and baking soda; set aside. Mix and bring to boil margarine, cocoa, and hot water. Pour over sifted mixture and stir. Add eggs, buttermilk, vanilla, and stir. Bake at 400 degrees for 20 minutes in a 9 x 13 pan. Icing: Mix cocoa, milk, and margarine and bring to a boil. Remove from heat and add powdered sugar, vanilla, pecans and frost warm cake immediately.
	Butter Cake Supreme	Jill Porter	1 pkg. butter cake mix 1/2 cup margarine 1/2 cup oil 4 eggs 1 can (11 oz.) mandarin oranges with half juice. Icing: 1 sm. pkg. vanilla instant pudding mix 1 can. 20 oz. crushed pineapple 1/2 cup powdered sugar 1 9 oz. carton Cool Whip 1 cup shredded coconut	Blend all ingredients with mixer adding oranges last. Divide batter to make three layers. They will be thin. Bake in a 350 oven for 25 min. Icing: Blend instant pudding and pineapple together. Add powdered sugar and fold in Cool Whip. Add coconut. Put small amount of icing between layers when cake is cold. Ice outside of cake and refrigerate.
	Buttermilk Pie	Charlotte Apel	1 3/4 c. sugar 1 t. flour 1/4 t. salt 1 stick butter, melted 1 t. vanilla 1/2 c. buttermilk 9" unbaked pie shell	Melt butter; cool. Add remaining ingredients; mix well. Bake in an unbaked pie shell for one hour or until golden brown. Bake at 325 degrees.	This recipe came from my cousin, Max. He is quite a chef!! I would never try it because of the name...Buttermilk! When I finally tried it...I loved it! It is soooo easy to make.
	Buttermilk Pound Cake	Charlotte Apel	1 c. crisco 3 c. sugar 6 eggs, divided (you will need the egg yolks and egg whites) 3 c. flour 1 t. soda 1/4 t. salt 1 c. buttermilk 3 t. lemon extract Glaze: 2 c. powdered sugar 2 T. orange juice 2 T. lemon juice	Cream sugar and crisco together. Add egg yolks one at a time, beating well after each addition. Combine dry ingredients; add alternately to creamed mixture with buttermilk. Add lemon extract. Fold in stiffly beaten egg whites. Pour into greased and floured Bundt pan. (I use the Crisco with flour spray on the pan instead of greasing and flouring the pan...much easier!!) Bake at 350 degrees for 1hr. 10 min. Cool in pan for 10 minutes. Invert onto serving plate. Drizzle glaze onto cake while still warm, but not hot. I spread so there is more glaze on the edges.	This recipe was given to me from my mom. It is my absolute favorite. I have even ask for it for my birthday and the rest of my family gives me a hard time saying it is not a birthday cake. I think it is yummy! Don’t let the title fool you...it is awesome!
	Cheesecake	Karie Apel	Crust: 1 pkg. chocolate wafers, crushed 1/4 c. melted butter 2 T. sugar 1/4 c. finely chopped almonds Filling: 4 pkg. (8 oz.) cream cheese, softened 1 c. sugar 4 t. cornstarch 4 eggs 1/3 c. whipping cream 3 t. vanilla 1 1/2 c. mini semi-sweet chocolate chips Topping: 3 squares (1 oz. each) semi-sweet chocolate, melted 1 T. butter, melted 1 c. powdered sugar 1/4 c. whipping cream	In a bowl, combine crust ingredients. Press onto the bottom and one inch up the sides of a 10" springform pan; refrigerate for 15 minutes. In a mixing bowl, beat cream cheese until smooth. Combine sugar and cornstarch; beat into cream cheese. Add eggs, beat on low speed just until combined. Add the cream, vanilla, and chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 350 degrees for 60-65 minutes or until center is nearly set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. (Cheesecake top may crack, but topping will cover.) For topping, combine chocolate, butter and sugar in a mixing bowl. Slowly beat in cream until mixture achieves spreading consistency. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.	Yummy cheesecake. With all of the cream cheese, eggs and cream...it is aptly called Heart Attack on a Plate...but it sure tastes good!!!
	Cherry Bars	Leah Kennedy	Crust: 2 c. flour 2 T. brown sugar 1 c. melted margarine Filling: 1 c. brown sugar 3 T. flour 1 t. baking powder 2 eggs 10 oz. bottle maraschino cherries, drain and slice (save juice) 3/4 c. chopped nuts 1/2 c. coconut Icing: cherry juice powdered sugar	Crust: Combine ingredients and pack into 9 x 13 pan. Pack up sides. Bake 8 minutes at 400 degrees. Cool. Filling: Combine ingredients and pour over crust. Bake 25 minutes at 350 degrees. Icing: Combine cherry juice with enough powdered sugar (most of a box) to make medium icing. Thick glaze--not as thick as icing. Best if left several days before slicing. Will keep a long time.
	Cherry Danish Dessert	Tiffany Johnston	2 cans (8 oz each) refrigerated crescent dinner rolls, divided 2 tubs (8 oz) light cream cheese 1 ½ cups powdered sugar, divided 1 egg white 1 tsp vanilla 1 can (21 oz) cherry pie filling 1-2 Tbsp fat free milk	Preheat oven to 350 F. Unroll 1 of the cans of crescent dough. Place greased 13x9-inch baking pan; press onto bottom of pan to form crust. Firmly pressing seams together to seal. Beat cream cheese spread, ¾ cup of the sugar, the egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard wax paper. Bake 30-35 min or until golden brown. Cool at least 20 min. Gradually add milk to remaining ¾ cup sugar, beating until well blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve.
	Cherry Delight	Suzi Rosenhamer	1 1/2 c. powdered sugar 8 oz. cream cheese, softened 8 oz. cool whip Cherry Pie Filling	Mix the powdered sugar and the cream cheese together. Fold in the Cool Whip. Spoon in two 9" pie crust and top with Cherry pie filling.	You can use apple, blueberry, strawberry, or any pie filling. I use cherry because that is what my family likes.
	Cherry Freeze	Dawn Hubbard	1 can sour pitted cherries-drained 1 cup chopped pecans 1 cup whipped cream 1 can “Eagle Brand” milk juice of 2 lemons vanilla wafers	Fold together all ingredients except wafers. Crush wafers and line bottom of 9 x 13 pan. Top with mixture. Crush more wafers and sprinkle on top. Freeze.
	Cherry French Pie	Kristi Herd	Crust: 3 egg whites 14 soda crackers, crushed (saltines) 1 c. sugar 1/2 c. pecans, chopped 1 t. vinegar Filling: small pkg. cream cheese 1 c. powdered sugar 1 t. vanilla 1 pkg. Dream Whip Topping: cherry pie filling, chilled	Crust: Beat egg whites stiff. Add the following ingredients. Pour into greased and floured 9x9 pan. Bake at 350 degrees for 20 minutes. Cool. Filling: Mix dream whip according to package directions. Combine cream cheese, powdered sugar, and vanilla. Fold in Dream whip. Spread over cooled crust. Top with chilled cherry pie filling. Refrigerate before serving.	This can also be doubled for a 9x13 pan. My mom always made this for my birthday growing up.
	Cherry French Pie	Leah Kennedy	Crust: 3 egg whites 14 Zesta crackers, crushed 1 c. sugar 1/2 c. chopped pecans 1 t. vinegar Filling: 4 oz. cream cheese 1 c. powdered sugar 1 t. vanilla 1 pkg. Dream Whip (mix according to pkg. directions) Topping: 1 can cherry pie filling (refrigerate before opening)	Crust: Beat egg whites stiff. Add remaining ingredients. Pour into greased and floured 9 x 9 inch dish. Bake at 350 degrees for 20 minutes. Filling: Beat cream cheese, powdered sugar and vanilla til smooth. Fold in Dream Whip. Pour over cooled crust. Topping: After refrigerating cherry pie filling. Put cherry pie filling onto cream cheese layer. Chill for several hours before serving.	Recipe can be doubled and baked in a 9 x 13 in dish.
	Cherry Glazed Chocolate Torte	Dawn Hubbard	½ cup butter or margarine, melted 1 cup sugar 1 TSP vanilla extract 2 eggs ½ cup flour 1/3 cup unsweetened cocoa ¼ TSP baking powder ¼ TSP salt 1 (21 oz. Can) cherry pie filling 1 (8 oz.) pkg. Cream cheese 1 cup confectioners’ sugar 1 cup frozen whipped topping (thawed)	In large mixing bowl blend melted butter, sugar, and vanilla. Add eggs; using spoon, beat well. Combine flour, cocoa, baking powder, and salt; gradually blend into egg mixture. Grease the bottom of 9-inch spring-form pan and spread this mixture in it. Bake 25-30 minutes at 350* or until cake is set. (Cake is “fudgey” and will not test done.) Remove from oven and cool. Cream layer: Soften cream cheese and beat with confectioners’ sugar. Gradually fold in whipped topping. Spread onto top of cooled cake. Spread cherry pie filling onto cream layer as desired
	Chinese Noodle Crispies	Robyn Stapleton	1 bag butterscotch chips 1 bag Chinese fried noodles ½ c. nuts, (optional)	Melt chips in microwave and pour on noodles and nuts. Mix thoroughly and drop on wax paper by spoonfuls to cool.
	Chocolate & Peanut Butter Ribbon Dessert	Tiffany Johnston	12 nutter butter peanut butter cookies – divided 2 Tbsp butter, melted 1 pkg (8oz) cream cheese, softened ½ cup creamy peanut butter ½ cup sugar 2 tsp vanilla 1 tub (12 oz) cool whip, thawed, divided 2 squares baker’s semi-sweet chocolate	Crush 8 nutter butters in bag with rolling pin. Mix crumbs & butter. Press into bottom of foil-lined 9x5 loaf pan. Mix cream cheese, peanut butter, sugar & vanilla with mixer on medium until blended. Gently stir in 3 cups of cool whip. Spoon ½ cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended, set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture. Freeze 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top with dessert with remaining cool whip and cookie crumbs.
	Chocolate Bundt Cake	Kim Riley	1 swiss chocolate cake mix 1 small box of chocolate instant pudding 1/2 cup cooking oil 1/2 cup cold coffee 1 cup sour cream 4 eggs 12 oz. package milk chocolate chips	Put all in a bowl & blend with mixer for 2 minutes (except pudding & chips). Add pudding & chips last, by hand. Grease Bundt pan. Bake at 350 for approximately 1hour. Let cake cool completely before removing. Sprinkle with powdered sugar.
	Chocolate Bundt Cake	Kim Riley	1 Swiss Chocolate cake mix or Duncan Hines Chocolate cake mix 1/2 c. oil 1/2 c. cold coffee 16 oz. sour cream 4 eggs 12 oz. pkg. milk chocolate chips small box chocolate instant pudding	Put first five ingredients in mixing bowl and blend with mixer for two minutes. Add chocolate chips and pudding mix and stir by hand. Pour in greased and floured Bundt pan. Bake at 350 degrees for one hour. Let cool for 10 minutes and remove to cake plate to completely cool. Sprinkle with powdered sugar.
	Chocolate Cake	Robyn Stapleton	2 c. sugar 2 c. flour 1 t. baking soda 2 sticks margarine 4 T. cocoa 1 c. water ½ c. buttermilk 2 eggs 1 t. vanilla ½ t. cinnamon, (optional	Mix sugar, flour and soda in bowl. Melt in saucepan, margarine, cocoa, and water. Bring to boil; pour over flour mixture. Add buttermilk, eggs, and vanilla. Buttermilk substitute: 1 t. vinegar to ½ c. milk. Pour into greased jelly roll pan. Bake at 400 degrees for 20 minutes. Optional cinnamon to dry ingredients. Icing: Bring to quick boil 1 stick margarine and 6 T. milk, pour over 1 box (3 cups) powdered sugar and 4 T. cocoa. Mix well, spread over cake.
	Chocolate Chip Biscotti	Jennie Robinson	2 cups all purpose flour 1 teas. baking powder 1 teas. cinnamon 1/8 tsp. salt 1/2 cup brown sugar 1/2 cup granulated sugar 1 Tbsp. instant expresso powder 2 eggs 1 cup pecans, chopped 1 cup semi-sweet chocolate chips	Preheat oven to 325. Butter 2 baking sheets. Sift together the flour, baking powder, cinnamon and salt into a bowl, set aside. Combine the butter, brown sugar, granulated sugar and expresso powder in large bowl. Using an electric mixer, set on high speed, beat until light and fluffy. Mix in the eggs, one at a time, and beat until light and fluffy, aabout 2 min. Reduce the speed to low, add the nuts and chocolate chips and mix in. Add the flour mixture and mix until incorporated. Divide the dought in half. Place each half ona prepared baking sheet. Using lightly floured hands, form eacyh half into a log 2" wide and bake until firm to the touch about 25 min. (logs will spread while cooking) Remove from the oven and let cool for 5 min. Leave the oven set at 325. Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife cut on the diagonal into slices 1/2"thick. Arrange the slices cut side down on the baking shees and bake until the bottoms are brown about 10 min. Remove form the oven and turn the slices over. Bake until the bottoms are brown, about 10 min longer. Cool. Store ina airtight container for up to 2 weeks.
	Chocolate Chip Cake	Karie Apel	2 Jiffy yellow cake mixes 1 chocolate fudge instant pudding mix 4 eggs 1 c. oil 8 oz. sour cream	Mix and beat all ingredients for 4 minutes. Cover and let set for 20 minutes. Pour 1/2 batter in Bundt pan and then sprinkle 1 c. chocolate chips on batter. The pour remaining batter over chips. Bake at 350 degrees for 55-60 minutes. Invert at once and cover.	Another great cake!!
	Chocolate Covered Oreo Cookie Cake	Tiffany Johnston	Cake 1 pkg (2 layer size) devil’s food chocolate cake mix Glaze 4 squares Baker’s semi-sweet baking chocolate ¼ cup butter, cut up Filling 1 pkg (8oz) cream cheese, softened ½ cup sugar 2 cups thawed cool whip 12 Oreo cookies, coarsely crushed	Cake Preheat oven to 350 F. prepare and bake cake mix as directed on pkg in 2 (9 inch) round cake pans. Cool in pan 5 min. invert into wire rack; remove pans. Cool completely. Glaze Melt chocolate in small microwaveable bowl on high for 1 to 2 min. or until chocolate is melted, stirring after 30 sec. Blend in butter. Set aside to slightly thicken, about 5 min. Filling Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in cool whip and crushed cookies. Place 1 of the cake layers on serving plate, top side down. Spread top cake layer evenly with cream cheese mixture. Place remaining cake layer on top, top-side up. Spoon glaze to cover top of cake only.
	Chocolate Fudge Layer Cake	Tiffany Johnston	1 pkg (2 layer size) chocolate cake mix 1 pkg (4 svg size) chocolate instant pudding mix 4 eggs 1 cup sour cream ½ cup vegetable oil ½ cup water 1 pkg (8 squares) semi-sweet baking chocolate, divided 1 tub (8 oz) cool whip 2 Tbsp almonds, toasted	Preheat oven to 350 F. Lightly grease 2 (9 inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans. Bake 30-3 mins or until toothpick inserted comes out clean. Cool in pans 10 min on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack. Place remaining 6 squares of chocolate and whipped topping in medium microwaveable bowl. Microwave on high 1 ½ - 2 min. Stir until well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate; spread ¼ of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds.
	Chocolate Mint Bars	Michelle Montgomery	1 c. sugar 1/2 c. margarine 4 eggs 1 c. flour 16 oz. chocolate syrup 1 t. vanilla 1/2 c. nuts Frosting: 2 c. powdered sugar 2 T. milk 1/2 t. peppermint extract 1/2 c. soft margarine 3 drops green food coloring Glaze: 6 oz. pkg. chocolate chips 6 T. butter	Mix in order given and spread in greased 11 x 16-inch pan. Bake at 350 degrees for 30 minutes. Cool completely. Combine frosting ingredients and spread on bars. Glaze – Melt, cool slightly, and pour over bars.
	Chocolate Mousse	Robyn Stapleton	6 oz. chocolate chips 2 eggs 1 T. rum 1/3 c. strong hot coffee 1 c. whipping cream	Blend chips and coffee until melted. Add eggs and rum. Whip cream in chilled bowl until it holds stiff peaks. Fold in chocolate mixture. Put in dessert glasses. Chill 30 minutes. Garnish with cream or chocolate shavings.
	Chocolate Raspberry Cream Cheese Pie	Renee Bauman	2 pkg. (3 oz.) cream cheese, softened 1 can (14 oz.) sweetened condensed milk 1 egg 3 T. lemon juice 1 t. vanilla 1 c. raspberries (fresh or frozen) 1 (6 oz.) chocolate pie crust Chocolate Glaze: 2 (1 oz.) squares semi-sweet chocolate 1/4 c. whipping cream	Pie: Heat oven to 350 degrees. With mixer, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add egg, lemon juice, and vanilla. Mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost soft, then cool. Chocolate Glaze: Melt over low heat: 2 (1 oz.) squares semi-sweet chocolate with 1/4 c. whipping cream. Cook and stir until thickened and smooth. Remove. Top cheesecake with glaze and chill.
	Chocolate Trifle	Renee Bauman	1 boxed chocolate cake mix 1/2 c. Kailua 4 boxes chocolate mousse mix 8 Score candy bars, crushed 32 oz. Cool Whip Hershey bar, small	Bake chocolate cake as directed on box. Pierce with fork and drizzle Kailua on top. Cut cake into pieces and place portion in bottom of trifle bowl. Add portion of candy bar bits, portion of mousse, and portion of cool whip. Repeat layers and top with shavings of Hershey bar. Recipe can be made without the Kailua as well.
	Cranberry And Caramel Date Bars	Kristi Herd	2 c. cranberries 1/2 c. plus 4 T. sugar 2 1/2 c. flour 2 c. oats 1/2 c. brown sugar 1/2 t. baking soda 1 c. margarine, melted 1 1/2 c. dates, chopped 3/4 c. chopped walnuts or pecans 1 c. caramel ice cream topping	Preheat oven to 350 degrees. In bowl, combine cranberries with 4 T. sugar. In separate bowl, combine 2 c. flour, oats, remaining 1/2 c. sugar, brown sugar, and soda. Add margarine and mix well. Reserve 1 c. crumb mixture; press remainder firmly in 9x13 pan. Bake 15 minutes. Sprinkle dates, walnuts, and cranberry mixture over crust. Mix caramel topping and remaining 1/2 c. flour; spoon over fruit and walnuts. Top with reserved crumb mixture. Bake 20 minutes or until lightly brown. Cool. Cut into bars.	This is my sister's recipe. It is a "must" over the holidays!
	Cranberry Cake	Michelle Montgomery	3 T. butter 1 c. milk 1/4 t. salt 1 bag fresh cranberries, rinsed 1 c. sugar 2 c. flour 3 t. baking soda Sauce: 1 c. butter 2 c. sugar 1 t. vanilla 3/4 c. whipping cream 3/4 c. half & half	Combine all ingredients except cranberries with mixer. Fold in cranberries by hand. Bake at 350 degrees for 45 minutes. Combine sauce ingredients, except vanilla in a small saucepan. Bring to a boil. Boil for 5 minutes. Add vanilla and blend together (doing this in a blender works well). Drizzle over individual pieces of cake when serving.
	Cranberry Snack Cake	Charlotte Apel	½ c. margarine 1 c. sugar 2 eggs 1 t. vanilla 1 ½ c. flour 2 t. baking powder ½ t. salt 3/4 c. milk 2 c. fresh cranberries, chopped Topping: 2 c. mini marshmallows ½ c. brown sugar ½ c. pecans, chopped 3 T. margarine, melted	Cream margarine and sugar; add eggs and vanilla. Mix well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 9 x 13 pan. Sprinkle with marshmallows. In a small bowl, combine brown sugar and nuts. Sprinkle over the marshmallows. Drizzle with melted margarine. Bake 35-40 minutes at 350 degrees.	Must have holiday treats!
	Cream Cheese Squares	Kathi Morrison	2 cans crescent rolls ¾ cup sugar 2 eggs 1 8-ounce pkg cream cheese 1 tsp vanilla	Roll out one can of crescent rolls in a lightly greased 9 X 13-inch pan. Press seams together to cover the bottom of the pan. Mix together 1 egg, cream cheese, sugar, and vanilla. Spread over rolls. Open second can of rolls and lay across the cream cheese mixture, covering all. Beat the second egg and brush across the rolls. Bake at 325 degrees for 30 minutes.	Prep Time: 10 minutes Cook Time: 30 minutes
	Cream Puffs	Tiffany Johnston	½ pkg (17.3 oz) frozen puff pastry (1 sheet), thawed 1 cup milk 1 pkg (4 svg size) vanilla instant pudding ½ cup thawed cool whip 1 square semi-sweet baking chocolate, melted	Preheat oven to 400 F. Unfold pastry sheet on lightly floured surface; roll pastry out to 10-inch square. Cut into 9 (3 inch) rounds using cookie cutter or rim of a glass. Place on ungreased baking sheet. Bake 10 min; cool completely. Meanwhile, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 min. Cut cream puffs horizontally in half. Spoon pudding mixture evenly into bottom halves of cream puffs; cover with tops. Drizzle with melted chocolate. Serve immediately or cover and refrigerate until ready to serve.
	Creamy Layered Fruit Sensation	Tiffany Johnston	1 pkg (9oz) angel food cake 3 T orange juice ¼ t almond extract 2 ½ c fat free milk 2 pkg (4 svg size) Jell-O Vanilla pudding – fat free, sugar free instant pudding 1 ½ c thawed Cool Whip Lite, divided 2 pkg (12 oz) frozen mixed berries, thawed, well drained (about 4 c. frozen or 2 ½ c thawed)	Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly. Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Gently stir in 1 cup of the cool whip. Layer half the cake cubes in bottom of 2-qt glass serving bowl or 2-qt round baking dish. Reserve a few berries for garnish. Top with layers for half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2-6 hours before serving. Top with remaining ½ cup cool whip and reserved berries just before serving.
	Crispy Rice Candy	Jennifer Rogers	2 cups crispy rice cereal 2 cups dry roasted peanuts 2 cups miniature marshmallows 1 cup crunchy peanut butter 2 pounds white chocolate, chopped	1. In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed. 2. In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny. 3. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.
	Date Cookies	Leah Kennedy	1 C. sugar 1 C. brown sugar 1/2 C. shortening 1/2 C. oleo 3 eggs 3 C. sifted flour 1 t. salt 1 t. soda 1 t. baking powder 2 C. chopped dates 2 C. chopped pecans	Cream sugars and shortenings until light. Add eggs beating well. Combine flour, salt, baking powder & soda. Add to creamed mixture. Stir in dates and nuts. Chill dough. Roll into walnut size balls. Place on greased cookie sheet. Bake in 375 oven 8-10 min. Do not overbake. Sometimes the cookie won't look completely done in center, but after it sets it will be. Makes approx. 6 doz.	This dough keeps well in a covered container or ziploc bag and you can make a few cookies at a time.
	Disneys Pineapple Frozen Treat	Chris Apel	1 Big Scoop of Vanilla Ice Cream 4 oz of pineapple juice 2 cups of frozen pineapple	Add all ingredients to a blender until it is a thick drink.	Released by Disney on 4/11/2020
	Double Chocolate Fudge Cups	Tiffany Johnston	3 squares Baker’s Semi-Sweet Baking Chocolate 1 Tbsp canola oil 1/3 cup unsweetened cocoa powder 4 egg whites ½ cup firmly packed brown sugar 4 Tbsp. thawed cool whip lite	Preheat oven to 350 F. Microwave chocolate and oil in glass measuring cup on high 1-2 min, or until completely melted. Stir in cocoa powder; let stand at least 5 min. Beat egg whites and sugar in medium bowl with electric mixer on high speed 3 min or until tripled in volume. Reduce speed to medium low; blend in melted chocolate mixture until well combined. Spoon batter into 6 paper-lined medium muffin cups. Muffin cups can be almost full. Bake 18 min or until puffed and center is set. Remove from oven; let stand in pan 5 min. Serve warm with whipped topping.
	Double Tree Chocolate Chip Cookies	Chris Apel	1/2 lb. butter, softened (2 sticks) 3/4 cup + 1 T. granulated sugar 3/4 cup packed light brown sugar 2 large eggs 1 1/4 teaspoons vanilla extract 1/4 teaspoon freshly squeezed lemon juice 2 1/4 cups flour 1/2 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt pinch cinnamon 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips 1 3/4 cups chopped walnuts	Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don't overmix. Remove bowl from mixer and stir in chocolate chips and walnuts. Portion dough with a scoop (about 3 T.) onto a banking sheet lined with parchment paper about 2 inches apart. Preheat oven to 300 degrees, bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. Remove from oven and cool on baking sheet for about 1 hour.	Makes 26 cookies. This recipe was released by Double Tree on 4/11/2020
	Easy Apple Dumplings	Leah Kennedy	u pkg. crescent rolls 2 Granny Smith apples Sauce: 1 stick butter or margarine 3/4 c. 7-Up (or Sprite) 3/4 c. sugar 1 t. cinnamon	Divide apple into 4 sections/pare & core. Divide crescent rolls into 8 sections. Wrap 1 apple section into each crescent roll section starting at wide part. Seal with end of crescent roll. Place in 9 X 9 baking dish. Sauce: Bring to boil sauce ingredients. Pour over apples. Bake 30 minutes at 350 degrees until brown.
	Easy Key Lime Pie	Renee Bauman	5 egg yolks, beaten 14 oz. can sweetened condensed milk 1/2 c. key lime juice 9 in. prepared graham cracker crust Whipped Topping Lime slices	Combine the egg yolks, milk, and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake at 375 degrees for 15 minutes. Allow to cool. Top with whipped topping and lime slices.
	Easy Petit Fours	Tiffany Johnston	¼ cup mixed berry cream cheese 12 Oreo white fudge covered cookies 6 strawberries, halved 1 square Baker’s Semi-Sweet baking chocolate, melted	Spread 1 tsp. cream cheese onto each cookie; top each cookie with 1 strawberry half. Drizzle each strawberry-topped cookie with melted chocolate.
	Éclair Pie	Michelle Montgomery	1 Box graham crackers 1 (3.4 oz) box instant French vanilla pudding 1 (8 oz) whipped topping 1 (16 oz) chocolate frosting	Prepare pudding as directing by package. Fold in the whipped topping. Line the bottom of a 9x13 pan with graham crackers. Heat the frosting in the microwave for 1 minute. Pour half of the frosting over the graham crackers. Spread the pudding mixture over the top. Add another layer of graham crackers. Top with the remaining frosting and chill overnight.
	English Toffee	Robyn Stapleton	1 c. brown sugar 2 cubes of butter (not margarine) 3 t. vinegar	Cook to crack stage. Pour onto greased cookie sheet. Spread thinly. When cooled cover with melted milk chocolate and sprinkle with ground pecans (finely chopped)
	Extra Moist Strawberry Cake	Dawn Hubbard	1 white cake mix 3 TBLS flour-sifted 1 small package strawberry jello-dry Mix above ingredients well 4 eggs ½ cup water ¾ cup oil Frosting Combine 1 box confectioners’ sugar ½ cup strawberries-thawed 1 stick margarine-softened	Mix next group of ingredients well then add ½ cup thawed strawberries. Bake at 350* 45 minutes.
	Firehouse Brownies	Michelle Montgomery	1/2 c. butter 2 c. sugar 4 eggs 2 t. vanilla 1 1/2 c. sifted flour 1/2 c. cocoa 1/2 t. salt 1 c. coconut, optional 1/2 c. chocolate chips 2 T. sugar 1/2 c. chopped nuts	Melt butter in saucepan over low heat. Add 2 cups sugar; beat well. Mix in eggs and vanilla; blend well. Sift together flour, cocoa, and salt. Add to sugar mixture and mix thoroughly. Stir in coconut. Spread in greased 13x9x2 pan. Combine chips, 2 tbsp. Sugar and nuts; sprinkle evenly over batter. Bake at 350 degrees for 25 minutes or until done.	These awesome brownies get their name from the Fire Chief’s wife of the local volunteer Fire Department in the small town I grew up in in Ohio. She was expected to make these for every training day or meeting the fireman had because they were such a huge hit with all of them. The recipe remains a secret in Ohio, but Linda lovingly passed it on to me as a wedding gift.
	Foolproof Ice Cream	Dawn Hubbard	2 cans “Eagle Brand” condensed milk 8 cups milk (1/2 gallon) 2 TBSP vanilla flavoring (or maple) 1 pint whipping cream	Stir gently with paddle in freezer container (do not mix). Add in any fruit or candy you want, such as bananas or broken up butterfinger bars. Makes 4 quarts.
	Fruit Pizza	Renee Bauman	1 roll sugar cookie dough 1 pkg. cream cheese 3/4 c. sugar 1 t. vanilla Fresh slice fruit: bananas, strawberries, kiwi, grapes, raspberries, blueberries	Slice sugar cookie dough and cover a disposable pizza tin with slices; bake as directed on package for cookies. Cool. Mix cream cheese, sugar and vanilla. Spread onto cooled cookie. Top with circular rows of assorted fruits. Brush over fruit with lemon juice.
	Fudge Pie	Robyn Stapleton	1 c. sugar 2/3 c. flour 1 stick butter 2 eggs 3 T. cocoa 1 t. vanilla	Melt margarine; add other ingredients. Pour into greased pyrex pie plate. Bake 325 degrees for 25 minutes. Note: I double this recipe and ice for great moist brownies. Icing: ½ stick margarine, ¼ c. cocoa, 1 c. sugar, ¼ c. milk. Bring to boil; cook for one minute. Beat until thick about 1 minute. Spread over brownies.
	Gingerbread	Suzi Rosenhamer	1/2 c. butter 1/2 c. sugar 1 egg 2 1/2 c. flour 1 1/2 t. baking soda 1 c. hot water 1 t. cinnamon 1 t. ginger 1/2 t. cloves 1/2 t. salt 1 c. molasses	Cream butter with sugar; add egg and beat well. Alternately add dry ingredients and molasses mixed with hot water. Roll out, cut, bake...350 degrees for 10-12 minutes.
	Gingerbread Cookies	Lori Parks	1 c. crisco 1 c. sugar 1 egg 1 c. molasses 2 T. vinegar 5 c. flour 1 1/2 t. baking soda 1/2 t. salt 1 T. ginger 1 t. cinnamon 1 t. ground cloves	Combine crisco and sugar. Add egg; mix well. Add molasses and vinegar; mix well. Sift all dry ingredients and add to mixture. Chill. Roll out and cut in to shapes. Bake at 375 degrees for 6-8 minutes. Let cool. Decorate.
	Harvest Raisin Pie	Leah Kennedy	2 C. seedless raisins 1 C. water 3/4 C. sugar 2 T. flour 1 T.lemon juice 1/2 C. oleo 2 large eggs, separated 1 cup chopped walnuts or pecans	Simmer raisins in water for 10 min. and remove from heat. Blend sugar, oleo, flour, lemon juice, and beated egg yolks. Add to raisin mixture. Cook, stirring constantly, until mixture is slightly thickened. Cool briefly and stir in nuts. Fold in stiffly beaten egg whites. Spoon into unbaked pie crust, mounding slightly in the center and bake at 325 for 55 min.	I found this recipe in an old Garvin county cookbook with my mother-in-law's name. My husband says he doesn't remember his mother ever baking it but it is now his favorite.
	Impossible Pie	Suzi Rosenhamer	1 3/4 c. sugar 2 c. milk 4 eggs 1/2 c. flour 1 stick butter 1 c. coconut 1 t. vanilla	Dump all ingredients into blender; count to 10 slowly. Pour into greased 9" pie pan. Bake at 450 degrees for 15 minutes, then at 350 degrees for 40-45 minutes.
	Italian Cream Cake	Kristi Herd	1 c. buttermilk 2 c. sugar 1/2 c. shortening 1 stick margarine 1 1/2 c. coconut 1 t. baking soda 2 c. flour 5 eggs, separated 1 t. vanilla 1 c. pecans, chopped Icing: 8 oz. cream cheese, softened 1 stick margarine 1 box (1 lb.) powdered sugar 1 t. vanilla	Preheat oven to 325 degrees. Combine the baking soda and buttermilk; let stand a few minutes. Beat egg whites until stiff. Cream sugar, margarine, and shortening. Add egg yolks, one at a time, beating well after each addition. Add milk alternately with flour. Stir in vanilla, pecans, and coconut. Fold in egg whites. Bake in 3 layers or in a jelly roll pan. Icing: Combine the cream cheese and margarine and beat well. Add powdered sugar and vanilla.	This recipe came from my grandmother's sister, Marie Hunter. This is my Dad and my husband's favorite!
	Jello Pudding Cake	Suzi Rosenhamer	1 angel food cake small box instant vanilla pudding mix 6 oz. stawberry jello 1 c. cold milk 2 c. vanilla ice cream 10 oz. pkg. frozen strawberries	Break cake in bottom of 9x13 pan. Combine the pudding, milk and ice cream. Beat until smooth; spread over cake. Dissolve jello according to package directions; add strawberries. Cool until syrupy; pour over the other layers. Refrigerate. Serve in squares.
	Johnna's Brownies	Kristi Herd	1 1/2 c. flour 2 c. sugar 1/2 c. cocoa 1 t. salt 1 c. shortening 4 eggs 2 t. vanilla 1 c. pecans, chopped Icing: 1 stick butter 4 T. cocoa 6 T. buttermilk 1 t. vanilla 1 box (1lb.) powdered sugar 1/2 c. chopped pecans	Combine dry ingredients. Add eggs and shortening. Mix well. Add vanilla and nuts. Bake in 9x13 pan for 25 minutes at 350 degrees. Icing: Bring to a boil the butter, cocoa, and buttermilk. Add vanilla. Pour over 1 box powdered sugar in mixing bowl and blend til smooth. Add nuts. Pour over brownies while still warm.	I got this recipe from a lady I taught with at Pauls Valley, Johnna Bearden. She always brought these to school and they would be gone before the morning bell!! They are my Dad's favorite!
	Johnna's Brownies	Kristi Herd	1 1/2 c. flour 2 c. sugar 1/2 c. cocoa 1 t. salt 1 c. shortening 4 eggs 2 t. vanilla 1 c. pecans, chopped Icing: 1 stick butter 4 T. cocoa 6 T. buttermilk 1 t. vanilla 1 box (1lb.) powdered sugar 1/2 c. chopped pecans	Combine dry ingredients. Add eggs and shortening. Mix well. Add vanilla and nuts. Bake in 9x13 pan for 25 minutes at 350 degrees. Icing: Bring to a boil the butter, cocoa, and buttermilk. Add vanilla. Pour over 1 box powdered sugar in mixing bowl and blend til smooth. Add nuts. Pour over brownies while still warm.	I got this recipe from a lady I taught with at Pauls Valley, Johnna Bearden. She always brought these to school and they would be gone before the morning bell!! They are my Dad's favorite!
	Johnson Special Chocolate Cake	Karie Apel	2 c. sugar 3/4 c. butter 2 eggs 2 c. flour 1 t. baking soda 1 t. salt 1/2 c. cocoa 1/2 c. buttermilk 1 t. vanilla 1 c. hot water Frosting: 1/4 c. melted butter 4 oz. cream cheese 1 box (1 lb.) powdered sugar 1/2 c. cocoa	Preheat oven to 350 degrees. Grease and flour two 8" round pans. Blend sugar and butter until creamy. Add eggs and beat. Sift flour, before measuring and resift with soda, salt and cocoa. Add flour mixture to butter/sugar mixture alternately with buttermilk, making about three additions of each. Beat after each addition until smooth. Add vanilla and hot water. Beat until well mixed. Divide into pans and bake 35-40 minutes or until they test done. Frosting: Cream butter and cream cheese. Mix sugar and cocoa and add to mixture, creaming until well mixed. May need to add a little milk to make frosting smooth. Spread on cake.	This is my favorite cake of all time! This is our family's celebration cake.
	Lemon Cake	Charlotte Apel	Lemon Cake Mix 4 eggs 1 can Lemon pie filling 3 oz. cream cheese 1 stick margarine 2 c. powdered sugar 1 1/2 t. vanilla	Combine the cake mix and eggs; stir in lemon pie filling. Pour into jelly roll pan (10 x 15) that has been sprayed with Pam. Bake at 350 degrees for 18-20 minutes. Cool. Frosting: Combine cream cheese and margarine; add vanilla and mix well. Add powdered sugar and beat til smooth. Pour over cooled cake.
	Lemon Pie	Leah Kennedy	1 C. sugar 2 T. flour 2 T. cornstarch 2 egg yolks 1 1/2 C. hot water 1/4 t. salt Juice and rind of 1 lemon	Blend together flour, sugar, cornstarch. Stir in hot water and cool until thick. Remove from fire and add slowly beaten yolks, cooking again about 1 minute over low heat. Stir in lemon juice and rind. Cool and pour into baked pastry shell. Cover with meringue and bake until delicate brown.
	Meringue	Leah Kennedy	3 egg whites dash of salt 1/4 t. cream of tartar 3/4 - 1 c. powdered sugar	Beat egg whites and salt until frothy. Add cream of tartar; beat until stiff. Slowly add powdered sugar. Mix gently until powdered sugar is thoroughly mixed. Scoop onto pie filling. Put large blob in middle of pie and with the back of a spoon, pull meringue to edge of pie crust to seal filling in.
	Mexican Apple Dessert	Kristi Herd	8 or 10 flour tortillas 1 can apple or cherry pie filling Sauce: 1 1/2 c. sugar 1 c. water 1 stick margarine or butter 1/2 t. cinnamon	Divide pie filling and place in tortillas. Roll and place seam side down in 9x13 dish. Sauce: Put in saucepan and bring to a boil. Pour over tortillas and bake at 350 degrees for 30-40 minutes. Baste often.
	Mini Jell-o Trifle Bites	Tiffany Johnston	2 cups boiling water 2 pkg (4 svg size) Jell-O Raspberry flavor gelatin 3 slices ( ¾ inch each) pound cake, cut into 24 cubes 1 pkg (8 oz) cream cheese, softened 1 cup powdered sugar 1 cup thawed cool whip 1 tsp. grated lemon peel	Place foil liners in 24 miniature muffin pan cups. Stir boiling water into dry gelatin mixes in large bowl 2 min until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hrs until set. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended. Fill pastry bag fitted with star tip with cream cheese mixture (or use a snipped resealable bag). Pipe decorative dollop of cream cheese mixture on top of each trifle.
	Monster Cookies	Jennie Robinson	1/2 cup butter 1 cup sugar 1 cup and 2 T. brown sugar 2 cups peanut butter 3 large eggs 1 teas. light corn syrup 1/4 teas. vanilla extract 41/2 cups reg. oats (uncooked) 2 teas. baking powder 1/2 teas. salt 1 cup mm's 1 cup chocolate chips	Preheat oven to 350 degrees. Beat butter at medium speed until creamy and gradually add sugars, beating well. Add peanut butter and next 3 ingredients, beat well. Add oats, soda, salt, and stir well. Stir in mm's and chocolate chips. (Dough wil be stiff) Pach dough into 1/4 cup measure. (I use well rounded T.) and drop onto lightly greased cookie sheet. Lightl press with fingertip into 31/2 circles. Bake at 350 degrees for 12-15 min. Center of cookie will be slightly soft. Cool slightly on cookie sheets and remove to wire rack to cool.
	My Dog Has Fleas Cake (poppy Seed Cake)	Suzi Rosenhamer	1 box Duncan Hines Golden Butter Cake mix 3/4 c. oil 8 oz. sour cream 1/2 c. sugar 1/4 c. poppy seeds 4 eggs	Mix all ingredients with mixer. Grease bundt pan. Sprinkle bottom of pan with sugar. Pour batter into pan. Bake at 350 degrees for one hour or until done in the middle. Remove immediately.
	Never Fail Pie Crust	Robyn Stapleton	3 c. flour 1 t. baking powder 1 t. salt 1 1/3 c. shortening 1 egg 5 T. water 1 t. vinegar	Blend dry ingredients with shortening; mix egg, vinegar, and water in a cup and add to flour and shortening mixture. Makes 3 pie crusts. Can be stored in refrigerator for later use if you do not need 3 crusts. Bake at 375 degrees for 12 minutes.
	Oatmeal Cake	Charlotte Apel	1 1/4 c. boiling water 1 c. oats 1 c. white sugar 1 c. brown sugar 2 eggs 1 1/3 c. flour 1 t. baking soda 2 t. cinnamon 1/2 t. salt Icing: 1 c. brown sugar 1 stick margarine 1/4 c. milk 1 t. vanilla 1 c. pecans, chopped 1 c. coconut	Pour 1 1/4 c. boiling water over 1 cup oats. Add one stick margarine to oats. Let stand for 20 minutes. Combine the following in your mixer: 1 c. white sugar 1 c. brown sugar 2 eggs 1 1/3 c. flour 1 t. soda 2 t. cinnamon ½ t. salt Add oatmeal mixture after the 20 minutes. Pour into 9 x 13 pan and bake 35 minutes at 350 degrees. While hot: Mix in saucepan: 1 c. brown sugar 1 stick margarine 1/4 c. milk 1 t. vanilla Heat til boiling. Then add: 1 c. pecans, chopped and 1 c. coconut. Spread over hot cake evenly. Broil til browned and toasted.	This recipe was given to me by great-grandmother. It is one of my favorites!!
	Oatmeal Cookies	Leah Kennedy	1 C. shortening 1 C. sugar 1 C. brown sugar 2 eggs 2 C. flour 1 t. soda 1/2 t. baking powder 1/2 t. salt 2 C. quick oats 1 C. seedless raisins 1/2 C. chopped pecans	Cream first 3 ingred. Add flour, soda, baking powder, salt; then remaining ingred. Drop from teaspoon onto greased cookie sheet. Bake at 350 degrees for 8 - 10 minutes.
	Oklahoma Dirt Cake	Suzi Rosenhamer	1 c. chopped pecans 1 c. coconut 1 German Chocolate cake mix 1 lb. box powdered sugar 1 stick margarine 8 oz. cream cheese, softened	Preheat oven to 350 degrees. Coat 9x13 pan with Pam; set aside. Place one cup pecans in pan. Sprinkle coconut over the pecans. In large mixing bowl, mix according to directions the cake mix. Pour the cake mix over the pecans and coconut, spreading evenly, set aside. Mix together: the margarine (softened), cream cheese (softened), and the powdered sugar. May need to add a small amount of milk to make mixture spread over the cake mix, sealing edges. Bake for 40 minutes. Icing will go down into cake, top of cake will look like cracked dirt.	I make mine in a clay baking dish and it comes out like a chocolate molten cake where the center is cooked but a little syrupy.
	Oreo Ice Cream	Chris Apel	6 Eggs 2 Cups Sugar 1 Qt. 1/2 & 1/2 1 Pt. Whipping Cream 2 Teaspoons Vanilla 1 lb Package of Oreos	This is for a 4 Quart Freezer: Beat the eggs until well blended, add 1/2 cup sugar and blend well. Pour in a saucepan and heat until medium warm (scald it). Pour back into the mixing bowl (AFTER you wash out the mixing bowl with soap and water) add the rest of the Sugar and Vanilla - beat well. Refrigerate until cool. Then, add the 1/2 & 1/2 and Whipping Cream, mix well. Break the Oreos into 1/2 or 1/3rds. Pour the liquid into your ice cream freezer's canister, put the dasher in, then add the Oreo pieces. Let the Ice Cream Freezer due its' job.
	Out Of This World Pie	Kristi Herd	3/4 c. sugar 1 can cherry pie filling 1 lg. can crushed pineapple with juice 2 T. cornstarch 1 t. red food coloring 3 oz. pkg. cherry jello 4 lg. bananas, sliced Large Cool Whip chopped pecans, optional 2 baked pie crusts or graham cracker crusts	Mix first five ingredients. Cook until thickened. Remove from heat. Add jello. Stir until dissolved. Cool. Add bananas. Add chopped pecans, if desired. Pour into 2 baked pie crusts or graham cracker crusts. Top with Cool Whip when serving.	This recipe is from a special aunt from Missouri, Edgie Moody. We would go see them every summer when my sister and I were growing up.
	Out Of This World Pie (2 Pies)	Leah Kennedy	3/4 c. sugar 1 can cherry pie filling large can crushed pineapple with juice 2 T. cornstarch 1 t. red food coloring 3 oz. pkg. cherry jello 4 large bananas, sliced Cool Whip/Whipping Cream 2 pie shells, baked	Mix first five ingredients and cook until thickened. Remove from heat, add gelatin, stir until dissolved. Cool. Add bananas and can add 1 c. chopped pecans. Pour into 2 pie shells and refrigerate. Will keep several days. Serve with a dollop of cool whip or whipping cream.	Can use 2 graham cracker crusts.
	Pay Day Bars	Kristi Herd	1 pkg. Reese's peanut butter chips 1 can Eagle Brand milk 2 c. mini marshmallows 3 T. butter 16 oz. jar peanuts, dry roasted and salted	Butter bottom of 7x11 or 9x9 pan. Spread 1/2 jar of peanuts over bottom of pan. Microwave chips and butter. Stir. Add marshmallows and milk. Microwave and stir well. Spread over peanuts and add rest of peanuts on top. Pat peanuts down into mixture a little bit. **These need to set out until next day to be able to cut them easily.	You sometimes need to pour peanuts in a colander to dust them off a little. That way they will stick to the mixture well.
	Peach Cobbler	Michelle Montgomery	2 Cups peaches (about 3 fresh) 3 Tbsp. lemon juice 1 Cup brown sugar 1 Tsp. Cinnamon ¾ Cup flour ½ Cup sugar 2 Tsp. Baking powder ¼ Tsp. Salt ¾ Cup milk 1/3 Cup butter, melted	Arrange drained peaches in 10” pan. Pour on lemon juice. Spread brown sugar over peaches. Sprinkle on cinnamon. Combine flour, sugar, baking powder, and salt. Add milk and beat until smooth. Pour batter over peaches. Drizzle butter on top. Bake at 350 degrees for about 35 minutes. Top will be golden brown.	Great with ice cream!
	Peaches And Cream Pie (2 Pies)	Leah Kennedy	1 can (14 oz.) Eagle Brand sweet condensed milk 1/3 C. lemon juice 1 carton (16 oz.) Cool Whip 2 large cans (29 oz.) peaches, cut into bite-size and well drained 2 graham cracker pie crusts (9-inch)	Mix condensed milk, lemon juice and Cool Whip until smooth. Fold in peaches and divide evenly into pie crusts. Cover and refrigerate overnight.
	Pecan Pie	Leah Kennedy	3 eggs, beaten 1 C. sugar 1/2 c. Karo 6 T. melted butter (I use butter) 1 C. pecans	Mix and pour into unbaked pie shell. Bake @ 350 for 15 min.--then 300 for 30 min. Turn oven off--let sit until you can insert knife and it comes out clean.
	Pecan Pie	Renee Bauman	3/4 c. white corn syrup 1/4 c. sugar 1/2 c. brown sugar 3 eggs dash of salt 2 t. vanilla 3 T. melted margarine 1 c. chopped or halved pecans	Mix all ingredients, pour into a pie shell and bake at 400 degrees for 15 minutes, then turn oven down to 350 degrees and bake for 30 minutes.
	Pecan Sandies	Kristi Herd	1/2 c. butter 1/2 c. shortening 1 c. sugar 1 1/2 c. flour 1/2 t. baking soda 1/2 t. baking powder 1/2 c. chopped pecans white sugar	Preheat oven to 350 degrees. Cream butter and shortening; gradually add sugar and cream again. Mix together dry ingredients; gradually add to creamed mixture. Stir in nuts. Chill for 1/2 hour. Shape into 1" balls; place 2" apart on greased cookie sheet. Flatten balls to 1/3" with the bottom of a glass. Slightly moisten the bottom of the glass and dip in white sugar. Bake 12-15 minutes.	You can also use red and green sugar sprinkles at Christmas.
	Pie Crust (2 Single Crusts)	Leah Kennedy	2 1/2 C. flour 1 C. Crisco (I always use Crisco) 1 t. salt 1/2 C. cold water	Combine the first three ingredients; using pastry blender to mix until like small peas. Add cold water; mix lightly with fork. Divide and roll on floured pastry cloth.	My grandfather taught me how to make a pie crust.
	Pie Filling For Cream Pies	Robyn Stapleton	1 c. sugar 1/3 c. flour ¼ t. salt 2 c. milk 2 T. butter 1 t. vanilla 3 egg yolks	Combine sugar, flour, salt. Stir in milk. Cook until thick, add egg yolks. Cook for 2 more minutes or until thick. Remove from stove; add vanilla and butter. (I use this for coconut cream pies) Just add 1 c. coconut to pie mixture. For Chocolate Pie: add 6 T. cocoa to sugar/flour mixture. You can also use pineapple or bananas for pies as well. Meringue: Beat egg whites with 5 T. sugar until stiff. Put under broiler until slightly brown.
	Pineapple Chess Pie (2 Pies)	Leah Kennedy	1 1/3 c. flaked coconut 1 Large can cruched pineapple (drained) 3 cups sugar 4 T. flour 1 stick oleo, room temp 3 eggs, beaten	Mix sugar and flour. Cream in oleo. Add beaten eggs. Beat up, don't whip. Add pineapple and coconut. Pour into 2 unbaked pie shells. Bake l hour @ 325.	I made these for all the bake sales that I had to take something for. These travel well.
	Pineapple Upside-down Cake	Leah Kennedy	1 stick butter 1 c. packed brown sugar can pineapple slices, drained chopped pecans 1 c. sugar 3 eggs 1/3 c. boiling pineapple juice 1 c. flour 1 t. baking powder	Melt butter in 10 inch skillet (use one that is ovenproof--I use cast iron) Stir in brown sugar. Place pineapple slices on butter/sugar mixture. Sprinkle with pecans. Combine the sugar, eggs, boiling pineapple juice, flour, and baking powder. Pour over pineapple and bake at 300 degrees for 45 minutes. Remove from pan when cooled. (Invert onto cake plate)	I use crushed pineapple, drained.
	Pizza Pie	Bob The Builder	1 Cup Pizza Sauce 1 Cup Cheese 1 Pizza Crust	Make the crust, put the sauce on top then put the cheese on top of the sauce. Bake at 450 degrees for 17:13 exactly! Cut to size.	This recipe was donated by the wonderfull people at Bob's farm
	Plum Cake	Leah Kennedy	2 C. flour 1/2 t. salt 1/2 t. soda 1 t. cinnamon 2 C. sugar 3 eggs 1 C. oil 2 jars baby food plums 1 t. red food coloring 1 C. chopped nuts GLAZE: 1 C. powdered sugar l t. butter 2 1/2 T. lemon juice Zest of 1 lemon 1 t. red food coloring	For cake: Sift together and set aside the first four ingredients. Beat together the sugar, eggs and oil. Add baby food plums and red food coloring. Add dry ingredients and chopped nuts; beat until fluffy. Bake in bundt pan for one hour @ 350 degrees. Remove from pan immediately and glaze while hot, using a pastry brush. Glaze: Heat over low heat until smooth the powdered sugar, butter, lemon juice, and zest of lemon. Add red food coloring. Completely glaze with pastry brush.	Any other baby food fruit may be substituted for the plums.
	Popcorn Balls	Robyn Stapleton	2 c. sugar 1 ½ c. water ½ t. salt ½ c. light corn syrup 1 t. vinegar 1 t. vanilla 5 quarts popped corn	Butter sides of saucepan and combine sugar, water, salt, syrup, and vinegar. Cook to hard ball stage (250 degrees) Stir in vanilla. Slowly pour over popped corn, stirring just to mix well and coat corn good. Butter hands lightly and shape into balls. (mixture will be very hot) Makes about 15-20 balls depending on size.
	Pot De Creme	Chris Apel	2 Cups Heavy Cream 8 Large Eggs (Yolks Only) 1/2 Cug Sugar 3/4 teaspoon Vanilla	Heat cream to almost a simmer. In a medium glass bowl, stir with a wooden spoon until blended: 8 Large Egg Yolks and 1/2 Cup Sugar. Gradually stir in the cream (1/4 cup first to temper), continuously stir until blended. Strain through a fine mesh sieve into a bowl or measure that has a pouring lip. Add 3/4 teaspoon of Vanilla, stir with a wooden spoon. Pour into 4 7oz ramikins (custard bowls). Place ramikins in a cake pan, place in a cold oven, fill the pan with water until the level is half way up the ramikins. Turn the oven to 250. Bake until set - a little quivery in the mniddle if you tap the bowl gently, about 1 1/2 hours. Take out of the water bath, cool to room temperature. Cover with plastic, refrigerate for at least 8 hours to 2 days. Chocolate Sauce Mix in a heavy sauce pan over medium heat: 1/4 Cup Heavy Cream, 1/4 Cup Whole Milk, 2 Tbsp Sugar, 1 Tbsp Unsalted Butter. Stir constantlyuntil a heavy boil, remove from heat. Immediatly stir in 2 oz Bitter Sweet Chocolate and 2 oz Semi-Sweet Chocolate (both finely chopped in a food processor). Let sit for 1 minute. Whisk unitl smooth with 1 teaspoon vanilla. Serve Warm. Fruit Sauce 1 Pint Strawberries, 3 Tablespoons Sugar, 1 Tablespoon Strained Fresh Lemon Juice - Mix in a blender and chill. Creme Brulee Use the Pot De Creme from above then sprinkle evenly 1 1/2 - 2 teaspoons Sugar, No Thicker than 1/16 of an inch. Propane torch w/ Flame about 2 inches above surface - slowly.
	Praline Pecan Apple Pie	Kristi Herd	1 c. sugar 1/3 c. flour 1 t. cinnamon 8 c. thinly sliced peeled apples (I use Granny Smith apples) 3 T. butter 1/2 c. brown sugar 2 T. cream or milk 1/2 c. chopped pecans Pie crust (2 crust)	For filling: stir sugar, flour and cinnamon together. Add apples; toss gently until coated. Put in pie crust; it will be mounded. Place top crust and make slits and crimp edges. Bake pie at 350 degrees for 35 minutes, covered with foil. Remove foil and bake 35 more minutes. Meanwhile in saucepan, stir butter, brown sugar, and milk. You can add cinnamon to this if you wish. Bring to a boil. Remove from heat; stir in pecans. Remove pie from oven. Place on jelly roll pan. Pour brown sugar mixture over pie. Bake 5 more minutes. Cool on wire rack.	I always make this recipe for Charlotte's birthday. It is her favorite!!
	Pumpkin Crunch	Dawn Hubbard	1 box yellow cake mix (Duncan Hines w/0 pudding) 1 large can pumpkin (28 oz) 1 large can carnation evaporated milk (12 oz) 3 eggs 2 sticks butter or 1 cup margarine 1 cup sugar 1 tsp cinnamon 1 cup chopped nuts	Melt butter in small saucepan or plastic container in microwave. In a separate bowl, mix pumpkin, evaporated milk, eggs, sugar and cinnamon in large bowl. Line 13 x 9-inch pan with tin foil (spray with cooking spray). Pour pumpkin mixture into pan. Sprinkle cake mix over pumpkin mixture. Pat down. Sprinkle nuts. Drizzle butter. Bake for 1 hour at 350*. Let stand at least 10 minutes before turning out on cutting board. Better to stand 2 hours or may refrigerate to speed cooling. Turn cake over on cutting board. Peel off foil. Slice. Serve with Cool Whip Topping or Vanilla Ice Cream.
	Pumpkin Praline Dessert	Michelle Montgomery	1 (15 ½ oz) can pumpkin 1 (12 oz) can evaporated milk 3 eggs 1 cup sugar 4 tsp. Pumpkin pie spice 1 box yellow cake mix ¾ cup melted butter 1 ½ cups chopped pecans	Combine the first five ingredients. Transfer to a greased 9x13 pan. Sprinkle with the dry cake mix. Top with nuts. Drizzle with butter. Bake at 350 degrees for one hour. Serve with ice cream or whipped topping.
	Pumpkin Roll	Robyn Stapleton	2/3 c. pumpkin 3 eggs 1 c. sugar 1 t. lemon juice 1 c. pecans ¾ c. flour 1 t. baking powder 1 t. ginger 2 t. cinnamon ½ t. nutmeg ½ t. salt Filling: 1 c. powdered sugar 6 oz. cream cheese, softened 4 T. butter ½ t. vanilla	Beat eggs on high for 5 minutes. Gradually add sugar. Add pumpkin and lemon juice. In separate bowl, combine all dry ingredients. Fold dry ingredients into pumpkin mixture. Spread in a greased and floured cookie sheet and top with chopped nuts. Bake at 375 degrees for 15 minutes. Turn hot cake onto a tea towel sprinkled with powdered sugar. Start at narrow end and roll cake and towel together and let cool. Unroll and spread with filling then roll back up. Filling: Mix all ingredients and beat until smooth. Spread over unrolled pumpkin roll and roll back up.
	Quick Chocolate Cake	Karie Apel	1/2 c. flour 1 c. sugar 1/2 t. salt 3 T. cocoa 1 t. baking soda 1 c. cold water 1 t. vanilla 6 T. oil 1 T. vinegar	Sift together in a mixing bowl: flour, sugar, salt, cocoa, and soda. Add in order listed: cold water, vanilla, oil, and vinegar. Stir until smooth. Pour into greased 9" pan or make cupcakes. Bake for 25-30 minutes at 350 degrees.	This is a great "pantry cake." You always have these ingredients on hand. Good for cupcakes. Frost with basic buttercream frosting.
	Raspberry Sensation	Tiffany Johnston	1 pt (2cups) raspberry sorbet or sherbet 1 cup cold milk 1 pkg (4 svg size) Jell-O cheesecake flavored pudding mix 1 tub (8oz) cool whip 1 cup raspberries	Line 9x5 loaf pan with foil. Spoon sorbet into pan. Freeze 10 mins. Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 mins or until well blended. Gently stir in cool whip. Spread pudding mixture over sorbet in pan. Freeze 3 hrs or overnight. To unmold, invert pan onto plate; remove foil. Top with berries just before serving. Let stand 10 to 15 min to soften before cutting into slices. **save fat and calories by using skim milk, fat free Jell-O pudding mix and fat free cool whip.
	Snicker Cake	Dawn Hubbard	1 (super moist Duncan Hines) chocolate cake mix 1 stick margarine 1/3 cup milk 1 package caramels ¾ cup chocolate chips 1 cup chopped nuts	Mix cake as directed on box. Pour ½ of the batter into greased and floured 9 x 13-inch pan. Bake 20 minutes at 350*. While cake is baking, melt caramels, margarine, and milk until smooth. Remove cake and lower temperature to 250*. Pour caramel over cake layer with chocolate chips and nuts. Top with remaining cake batter. Bake at 250* for 20 minutes, then turn oven up and bake at 350* an additional 15 minutes. Needs no icing.
	Snickerdoodles - Angie Chase	Chris Apel	1 Stick Butter 3/4 Cup Sugar 1 T Milk 1 Egg 1/2 tsp Vanilla 1 1/4 Cup Flour 1/2 tsp Salt 1/2 tsp Soda 1 tsp Cream of Tartar Cinnamon and Sugar Mixed Together	Mix first 5 ingrediants together until creamy. Next, add the Flour, Salt, Soda and Cream of Tartar - mix well. Form into balls about 1 1/2 inches in diameter. Roll the balls in the Cinnamon and Sugar mixture, place on a parchment paper lined cooking sheet and back for 8-10 minutes at 350 degrees.
	Sopaipilla Cheesecake	Charlotte Apel	2 pkg. Pillsbury Crescent Rolls 1 ½ c. sugar 2 ½ t. cinnamon 2 pkg. cream cheese 1 stick margarine	Combine ½ c. sugar and cinnamon; set aside. Combine in mixing bowl, 1 c. sugar, cream cheese, and margarine til smooth and creamy. In 9 x 13 pan, place one can crescent rolls in bottom of pan, sealing perforations. Sprinkle ½ of the cinnamon/sugar mixture over the rolls. Top with cream cheese mixture; spread evenly. Unroll second package of crescent rolls and very carefully place them on top of the cream cheese mixture. Seal perforations. Sprinkle remaining cinnamon/sugar mixture over crescent rolls. Bake 20-25 minutes at 375 degrees. **Best if served cold.
	Sour Cream Coffee Cake	Charlotte Apel	2 sticks margarine (do not use butter) 1 1/4 c. sugar 2 eggs, well beaten 8 oz. sour cream 1 t. vanilla 2 c. flour 1 t. baking powder ½ t. soda Topping: 1 c. pecans or walnuts, chopped 6 T. sugar 2 ½ T. cinnamon	Cream margarine and sugar; add eggs. Mix well. Add dry ingredients alternately with sour cream. Pour ½ mixture in 9 x 13 pan. Sprinkle ½ topping mixture (below) over batter. Top with remaining batter. (Place spoonfuls of batter over topping mixture carefully to spread.) Top with remaining cinnamon topping mixture. Bake 45 minutes at 350 degrees.	This recipe is special...I won grand champion at the State Fair with this cake. I also won first place doing a demonstration in 4-H with this recipe. Great breakfast cake!
	Sour Cream Pound Cake	Robyn Stapleton	3 sticks margarine 3 c. sugar 6 eggs 3 c. cake flour ¼ t. baking soda 1 t. vanilla 1 t. lemon extract 8 oz. sour cream	Cream margarine and sugar. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with sour cream to butter and egg mixture. Mixing well. Bake at 325 degrees for 1 hour and 15 minutes or until done.
	Special White Cake	Leah Kennedy	Duncan Hines White Cake 1 can Eagle Brand milk 1/3 can Creme de Coconut Icing: 1-8 oz. Cool Whip 1 C. chopped nuts 1 1/3 C. coconut	Bake white cake mix according to pkg. directions in 9 x 13 baking pan. While cake is hot, poke lots of holes in it with a large meat fork or something similar. Combine Eagle brand milk and creme de coconut and pour over cake while hot. Chill. Icing: Fold together ingredients and spread on cooled cake. Keep refrigerated.
	Strawberry Dessert	Michelle Montgomery	2 10 oz. Angel Food Cake loaves 16 oz. sour cream 16 oz. whipped topping 1 Cup confectioner’s sugar 1 small evaporated milk 2 packages strawberry glaze 1 quart strawberries	Cut angel food cake into small squares. Mix sugar and evaporated milk together. Fold the sour cream and whipped topping into the sugar/milk mixture. Fold in cake. Cut berries into small slices and mix with glaze. Layer half of cake in truffle bowl. Top with half of berry/glaze mixture. Repeat layers. Chill.
	Strawberry Surprise Dessert	Michelle Montgomery	3/4 c. melted butter 4 T. sugar 2 c. crushed pretzels 2 (8 oz.) cream cheese 8 oz. cool whip 1 c. sugar 6 oz. strawberry jello 16 oz. frozen strawberries	Mix butter with 4 Tbsp sugar until sugar is dissolved. Add the crushed pretzels. Spread into a 9x13” glass dish. Bake at 400 degrees for 6 minutes, or until lightly toasted. Let cool. In medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In medium bowl, dissolve gelatin in 2 cups boiling water. Add strawberries. Pour over cream cheese mixture and chill for at least 1 hour.
	Symphony Brownies	Jill Porter	1 box Duncan Hines Brownie Mix (13x9 pan) 3 lg. Symphony candy bars - The big ones with toffee and almonds in them	Follow directions for "cake like" brownies printed on the box. Mix batter-pour 1/2 of batter into 13x9 pan. Place the the Symphony bars across the top of batter. Pour remaining 1/2 of batter over candy bars - completely covering them. Bake according to directions.
	Thumbprint Cookies	Kristi Herd	1 c. shortening 1/2 c. brown sugar 2 egg yolks 1 t. vanilla 2 c. flour 2 egg whites finely chopped pecans	Mix together thoroughly: shortening, brown sugar, egg yolks and vanilla. Sift and stir in the flour. Roll into 1" balls. Dip in slightly beaten egg whites. Roll in pecans. Place about 1" apart on ungreased baking sheet. Bake 5 minutes. Remove from oven. Quickly press thumb gently on top of each cookie. Return to oven and bake 8 more minutes. Place in thumbprint a bit of chopped candied fruit, sparkling jelly, or tinted powdered sugar icing.	My favorite is the icing. This is my great grandmother's recipe.
	Ultimate Banana Cream Pie	Barbara Holden	Crust: 1 1/4 cups reduced fat graham cracker crumbs 3 T margarine or butter, melted 2 T splenda 1/4 cup semisweet mini chocolate chips Filling: 1 cup sour cream 1/2 cup milk 1 pkg instant french vanilla pudding mix 12 oz frozen light, whipped topping, thawed 3 lg bananas, sliced 2 tsp lemon juice 2 T semisweet mini chocolate chips (to garnish)	Preheat oven to 350. Lightly coat 9" springform pan with cooking spray. Prepare crust by combining all ingredients and pressing into pan (A regular 9 inch pie pan can also be used). Bake 10 minutes. Remove from oven and sprinkle with chocolate chips. Prepare filling by whisking sourcream and milk until blended. Add pudding mix and whisk til dissolved, then add whipped topping and blend. Spread half of the filling over prepared crust. Place bananas in small bowl and drizzle with lemon juice, then layer bananas over filling.. Spread remaining filling over bananas and sprinkle chocolate chips on top. Cover and refrigerate overnight.
	Walnut Pumpkin Pie	Kristi Herd	15 oz. pumpkin 14 oz. Eagle Brand milk 1 egg 1 1/4 t. cinnamon 1/2 t. ginger 1/2 t. nutmeg 1/2 t. salt 1/4 c. brown sugar 2 T. flour 2 T. cold margarine or butter 3/4 c. chopped walnuts	Heat oven to 425 degrees. In mixing bowl, combine pumpkin, milk, egg, 3/4 t. cinnamon, ginger, nutmeg, salt; mix well. Turn into pie crust. Bake 15 minutes; remove pie from oven. Reduce oven temperature to 350 degrees. In small bowl, combine sugar, flour and remaining 1/2 t. cinnamon; cut in margarine or butter until crumbly. Stir in walnuts. Sprinkle walnut mixture evenly over pie. Bake 40 minutes or until knife inserted 1" from edge comes out clean. Cool. Top with Cool Whip when serving. Refrigerate leftovers.	You can use pecans if you desire. You can also use a graham cracker crust, but I prefer a pie dough crust (and she even makes it from scratch!!)
	Watermelon Sorbet	Robyn Stapleton	4 c. water 2 c. sugar 8 c. watermelon, cubed 12 oz. frozen pink lemonade (do not dilute)	Combine and freeze.
	“not-baked” Alaska	Tiffany Johnston	1 pkg (12 oz) pound cake 2 cups chocolate ice cream (1 pt) slightly softened 1 tub (8 oz) cool whip, thawed ¼ cup Baker’s Angel Flake coconut, toasted	Cut cake horizontally into 3 even layers. Place bottom cake layer on serving plate; spread with 1 cup of ice cream. Repeat layers of cake and ice cream. Cover with top cake layer. Frost sides and top of cake with whipped topping; sprinkle with coconut. Serve immediately or store in freezer until ready to serve.
OTHER	Apple Cider	Karie Apel	2 T. lemon juice 1 c. Karo syrup 4 c. apple cider 1 c. orange juice 4 c. cranberry juice	Put all ingredients in a big pot and simmer on the stove.	Makes your kitchen smell yummy! This is my favorite cold weather drink!
	Baked Beans	Jill Porter	3 16 oz. cans pork and beans 3/4 cup ketchup 3 Tbsp. syrup, dark or waffle 3/4 cup brown sugar 1 1/2 Tbsp. mustard 1 onion, chopped 1 bell pepper, chopped, optional	Mix all together. Bake at 350 for 1 hr. Temperature and time are flexible.
	Baked Beans	Lori Parks	8 slices bacon, but into 1" pieces 1 purple onion, sliced into rings 1 c. brown sugar 1 c. ketchup 2 T. mustard 2 T. vinegar 4 T. Worcestershire sauce 14 oz. green lima beans, drained 14 oz. butter beans, drained 14 oz. light red kidney beans, drained 1 1/2 lb. can Campbells Homestyle baked beans, undrained	Cook together the bacon and onion rings for a few minutes until onion begins to get soft. Add brown sugar, ketchup, mustard, vinegar,and Worcestershire sauce. Let simmer for a couple of minutes. Add all of the beans and lightly mix. Pour into a 9 x 13 casserole dish and bake at 325 degrees for one hour.
	Baked Halibut	Barbara Holden	3 TBSP lemon juice 1 tsp salt 1/2 tsp paprika 6 halibut steaks (5-6 oz each) 2 TBSP margarine or butter 1/2 cup chopped onion 1 lg bell pepper cut into strips	In shallow bowl, combine first 3 ingredients. Add fish, cover and refrigerate for 1 hour. Preheat oven to 450 degrees. Coat 13' X 9" baking dish with cooking spray. Melt butter or margarine over medium-high heat and cook onion 5-10 minutes or until brown. Place fish in dish and top with onion and pepper strips. Bake 10 minutes or until fish is opaque.	Makes 6 servings.
	Berry Punch	Brenda Neundorf	2-12 oz. cans cranraspberries or cranberry juice 2 liter bottle gingerale bag frozen mixed berries or raspberries ice	Mix together in a punch bowl.
	Blue Cheese Quesadillas With Mango Salsa	Karie Apel	Mango Salsa 1 mango, peeled, pitted, and finely chopped 2 T. red onion, finely chopped 2 T. jicama or apple, finely chopped 2 T. red bell pepper, finely chopped 1 t. mild salsa to 1 T. hot salsa 2 T. fresh cilantro, minced 2 T. fresh lime juice 1/4 t. salt Quesadillas 4 oz. blue cheese, crumbled (3/4c.) 4 oz. Monterey Jack or Caciotta, shredded (1 c.) 8 (8") flour tortillas 4 sprigs fresh cilantro, leaves only 3-4 T. vegetable oil 4 sprigs cilantro, for garnish 1/4 c. red bell pepper, diced, for garnish	For the Mango Salsa, place the mango in a medium bowl. Add the onion, jicama, bell pepper, salsa, cilantro, lime juice, and salt. Mix briefly to combine and set aside. For the Quesadillas, combine the blue cheese and Jack cheese. Lay 4 tortillas out on a work surface. Sprinkle an equal amount of cheese on each tortilla, spreading it to within 1/2" of the edges. Place one fourth of the minced cilantro on top of each. Place the remaining tortillas on top to form quesadillas. Preheat the oven to 250 degrees. Heat an 8-10" nonstick skillet over medium heat. Brush both sides of the quesadillas with oil, using about 2 T. in all. Brush the pan with some of the remaining oil. Place 1 quesadilla in the pan and cook until golden brown on both sides, turning once. Remove to a baking sheet. Continue with the remaining quesadillas. Place quesadillas in the oven and heat for 5-10 minutes, u ntil the cheese is melted and oozy. To serve, remove the quesadillas from the oven and cut each into quarters. Place 4 overlapping wedges on each individual heated serving plate. Top with 2 T. of salsa. Garnish with cilantro and red bell pepper. Serve warm.
	Cheese Quesadillas	Kathi Morrison	Flour tortillas Shredded cheese Butter Sour cream Salsa	Prepare as you would a grilled cheese. Butter one side of two tortillas. Sprinkle cheese all over one tortilla (not buttered side) and top with plain side of other tortilla. Grill on grill pan, flipping until golden brown. Cut into quarters. Serve with sour cream and salsa.	Serve with Enchilada Soup
	Cranberry Margharitas	Brenda Neundorf	2 cans frozen cranberry juice 1 can frozen orange juice 2 cans frozen limeade 1 liter tequila 12 oz. triple sec 9 cans water	Mix and freeze.
	Creole Tilapia	Barbara Holden	1/2 cup quick-cooking brown rice 1 med onion, sliced 2 ribs celery, sliced 2 large carrots, sliced 2 tilapia fillets 1 cup canned diced tomatoes, drained 2 T chopped parsley or basil seasoning salt, to taste	Cook rice per directions. In skillet heat onion, celery and carrots until tender. Add tilapia and cook 3 minutes. Turn fish and add tomatoes and ehrbs. Add seasoning salt to taste. Simmer until fish flakes easily and serve over rice.	Makes 2 servings.
	Dirty Rice	Jennie Robinson	1 cup raw rice 1 can campbell's beef concomme 1 can campbell's beef broth 3/4 stick butter dash garlic salt chopped onion sliced mushrooms	Put all in a covered casserole. Bake at 325 degrees for 1 hour.
	Double Stuffed Potatoes	Kathi Morrison	Prep Time: 15 minutes 6 large russet potatoes, scrubbed 1 TBSP butter ½ cup diced red bell pepper ½ cup diced green bell pepper 2/3 cup chopped yellow onion 4 slices baked ham (about 4 ounces), diced 1 ½ cups shredded Colby cheese, divided 2 TBSP milk 2 TBSP sour cream	Preheat oven to 400 degrees. Pierce potatoes several times with a fork. Bake until tender, about 1 hour. Meanwhile, melt butter in a large nonstick skillet set over medium heat. Add peppers and onion; saute until tender, about 5 minutes. Add ham; saute for 5 minutes. Prep Time: 15 minutes Reduce temperature to 350 degrees. Cool potatoes slightly. Slice tops off potatoes and scoop out pulp; reserve skins. In a bowl, mash pulp. Stir in 1 cup Colby, milk, sour cream, and vegetable mixture. Spoon mixture into potato shells. Sprinkle potatoes with remaining Colby. Place on baking sheet. Bake until heated through, about 20 minutes.	Cook Time: 1 hour 20 minutes Yield: 6 servings Serve with Baked Roast Beef and Steamed Baby Carrots **Potatoes can be prepared and stuffed up to 1 day in advance. Wrap in plastic wrap and refrigerate until ready to bake.
	Fancy Egg Casserole	Leah Kennedy	2 T. margarine 2 T. flour 1/2 t. salt 1/8 T. pepper 2 C. milk 1 C. grated cheese 1 C. diced ham 2 1/2 C. bread crumbs 11/4 C. green onion (chopped) 3 T. margarine 12 to 14 eggs 4 t. margarine 1/8 t. paprika	In saucepan melt 2 T. oleo, blend in flour, salt & papper. Add milk. Cook & stir until bubbly. Stir in cheese until melted. Set aside. SIn large skillet, cook ham & onion in 3 T. oleo until onion is tender, not brown. Add eggs (that have been mixed in a bowl) and scramble just until set. Fold egg mixture into cheese sauce. Turn into 12 X 7 1/2 X 2 baking dish. Combine melted oleo, crumbs, & paprika. Cover. Chill until 30 min before serving. Bake uncovered in 350 oven for 30 min.
	Fire & Ice Pickles	Kristi Herd	1 gallon sliced dill pickle chips, drained 4 c. fresh jalepenos, sliced 3 c. white vinegar 1 c. water 10 c. sugar	Combine 8 c.sugar, vinegar, and water. Bring to a hard boil. Pour over pickles and jalepeno peppers. Set for 24 hours. Pour juices in saucepan. Add 2 c. sugar. Bring to boil again. Pour over pickles and peppers. Put into pint jars that have been boiled. Seal with rings that have also been boiled.
	Green & White Fettuccine	Robyn Stapleton	4 oz. uncooked dried fettuccine 4 oz. uncooked dried spinach fettuccine ½ c. butter ½ t. fresh garlic ¼ c. chopped fresh parsley 1 c. whipping cream 10 oz. pkg. frozen peas, thawed ¼ t. pepper ¾ c. freshly grated Parmesan cheese 8 oz. cooked ham, julienne strips Fresh Parmesan cheese	Cook pasta according to pkg. directions; drain. Rinse; keep warm. In saucepan, melt butter. Add garlic; cook over medium heat, stirring occasionally, until tender (2-3 minutes). Stir in parsley, whipping cream, peas, and pepper. Continue cooking, stirring occasionally, until heated through (4-5 minutes). Stir in both fettuccine, ¾ c. Parmesan cheese and ham. Continue cooking, stirring occasionally, until heated through and cheese is melted (4-6 minutes) Serve with additional Parmesan cheese.
	Green Chile Enchiladas	Leah Kennedy	1 can cream of mushroom or cream of chicken soup 1 soup can of milk 1 lg. or 2 small cans green chiles 1 onion, chopped Approx. 1 lb. grated cheddar cheese 12 corn tortillas	Warm soup, milk, and green chiles. Stir to dissolve. Slightly fry tortillas in small amount of oil and drain. Layer tortillas, onion, cheese, and soup mixture in casserole. Bake at 350 approx. 30 min. (until onion is cooked). Serve with pinto beans.
	Harvest Potato Casserole	Barbara Holden	6 cups frozen shredded hash brown potatoes, thawed 1/3 c chopped onion 2 cups sour cream 1/2 tsp salt 1/4 tsp pepper 1 lb smoked sausage links grated cheese	Combine all except sausage and cheese in 13X9X2 dish. Arrange sausage links on top of potato mixture. cover; bake at 350 degrees for 35 minutes or until bubbly. Srinkle with cheese and bake, uncovered, 5 more minutes.	Makes 6 servings
	Ice Chest Tea	Charlotte Apel	3 bags Sonic ice 2 c. instant Lipton ice tea mix 6 c. sugar large frozen lemonade 3 oranges, sliced 3 lemons, sliced	Place 3 bags of Sonic ice in clean ice chest. Mix instant tea with a gallon of warm water; stir to dissolve tea. Pour over ice. Dissolve sugar in another gallon of warm water; stir to dissolve. Pour into ice chest. Add frozen lemonade; stir. Add sliced oranges and lemons. Scoop cups into ice chest to serve.	This recipe came from a friend of mine and she serves it at all of her parties.
	Italian Stuffed Shell Pasta	Kathi Morrison	3 pgks frozen, chopped spinach 3 pounds ground round 2 (8-ounce) pkgs cream cheese, softened 2 large onions, chopped Grated Parmesan Salt and peper 2 jumbo eggs 1 (1-pound) pkg jumbo pasta shells 2 cups tomato sauce	Preheat the oven to 350 degrees. Place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. In a large saute pan, cook the ground round until browned. Drain meat, reserving 2 TBSP fat in the pan, and place meat in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Saute the chopped onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add grated cheese, salt and pepper, to taste, and combine. Let mixture cool and then add the eggs. The filling can be made up to 1 day in advance and refrigerated until ready to use. Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake for approximately 1 hour.	Prep Time: 30 minutes Cook Time: 1 hour 25 minutes Yield: 6 to 8 servings Serve with Green Beans and Garlic Breadsticks
	Ma's Baked Beans	Kristi Herd	large can pork 'n beans (I use 4 regular cans) medium onion, chopped green pepper, chopped 1/4 c. waffle syrup 3 T. worcestershire sauce 1/2 c. BBQ sauce 2 T. margarine, melted 2 T. lemon juice 4 T. pick-a-peppa sauce	Mix and cook 45 minutes to one hour at 350 degrees. **can add chopped bacon, weiners, or little smokies. **can add ketchup, picante sauce, or mustard	This recipe is from my grandmother, Marguerite Moody. We have these at all of our fish frys.
	Mediterranean Tuna Sandwiches	Barbara Holden	1 can (6oz) water-packed tuna, drained 1 T olive oil 1 T red wine vinegar 1 clove garlic-minced 3 T chopped red onion 1/2 t chopped, dried parsley 2 hard rolls, split 2 leaves lettuce 1/2 tomato sliced	Combine first six ingredients; cover and refrigerate 2 hours to allow flavors to blend. Place lettuce, sliced tomato and tuna between split rolls.
	Pasta Primavera With Mascarpone	Karie Apel	salt 4 T. unsalted butter 4 oz. snow peas, cut on the diagonal, 1" pieces 4 oz. asparagus, cut on diagonal, 3/4" pieces 1 carrot, cut into long strips with veggie peeler 1/4 red bell pepper, julienned 2 scallions, trimmed, thinly sliced on diagonal 10 large spinach leaves, stems removed 8 oz. mascarpone 9 oz. fresh pasta, fettucine 3 oz. Parmigiano-Reggiano, grated Fresh ground pepper, to taste	Place a large pot of water over high heat, bring to boil, and add 2 t. salt. Meanwhile, melt the butter in a large skillet over medium heat. Add the snow peas and saute a few minutes. Add the asparagus and saute for 4 minutes. Add the carrot shreds, bell pepper, and scallions and saute for 2 minutes. Add the spinach and immediately remove from heat. Add the mascarpone and stir gently to distribute it. Set aside. Drop the pasta into the rapidly boiling water. Cook until al dente, about 5 minutes. Reserve 1 c. pasta water and drain the pasta in a colander. Shake briefly, then add to the skillet with the vegetables and mascarpone and place over low heat. Toss well with tongs and or two forks to distribute the vegetable evenly. Sprinkle with the Parmigiano and salt and pepper to taste and lightly toss again. Add some of the reserved pasta water if necessary to moisten the pasta. To serve, divide the pasta among four heated plates or place on a heated serving platter, arranging it so the vegetables are showing on top of the pasta.
	Penne Pasta With Vegetables	Barbara Holden	2 T olive oil 1/2 med onion, finely chopped 1 small clove garlic, minced 4 cups fresh broccoli florets 1 1/2 cups penne pasta 1 1/2 cups mixed finely chopped red, orange and yellow bell peppers 8 oz white mushrooms, sliced 1/2 cup marsala wine 1/2 cup grated parmesand cheese	Warm oil in skillet; when hot add peppers, onion, and garlic and cook until crisp-tender. Add mushrooms and cook about 2 minutes. Add broccoli and stir to combine; add wine, then partially cover and cook about 10 minutes or until broccoli is bright green and tender. In large pot, cook penne per package directions; then drain and place in large bowl. Add broccoli mixture and toss gently to combine. Sprinkle with cheese; Season with salt and pepper to taste and serve.
	Savory Summer Pie	Karie Apel	½ (15 oz.) pkg. refrigerated pie crusts 1 small red pepper, chopped ½ purple onion, chopped 2 garlic cloves, minced 2 T. olive oil 2 T. chopped fresh basil leaves 4 large eggs 1 c. half & half 1 t. salt ½ t. pepper 8 oz. shredded Monterey Jack cheese 1/3 c. fresh Parmesan cheese, shredded 3 plum tomatoes, cut in 1/4 inch thick slices	Fit pie crust into a 9 inch deep dish tart pan; prick bottom and sides of pie crust with a fork. Bake at 425 degrees for 10 minutes. Remove from oven and set aside. Saute bell pepper, onion, and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil. Whisk together eggs and next three ingredients in a large bowl; stir in sauteed vegetables and cheeses. Pour into crust; top with tomatoes. Bake at 375 degreees for 45-50 minutes or until set, shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving.
	Skinny Scalloped Potatoes	Barbara Holden	4 Russet potatoes, scrubbed and very thinly sliced 1 med sweet onion, chopped 2 cloves garlic, minced 2 T all purpose flour 2 T margarine or butter 1 1/2 cups milk 1/2 tsp dry mustard 1 1/4 c grated parmesan Chives (dried or fresh)	Preheat oven to 35egrees. In coated 1 1/2 quart baking dish arrange potatoes, onion and garlic in alternating layers. Sprinkle flour on top and dot with margarine. In small saucepan (over low heat) whisk milk and mustard powder and heat until warm. Remove from heat, stir in cheese and pour over potatoes. Season with salt and pepper to taste. Cover and bake 30 minutes. Uncover and bake 15 minutes longer until brown and bubbling. Garnish with chives.	Makes 4 servings.
	Southwestern Cornbread	Kathi Morrison	1 (11-ounce) can Mexicorn 1 egg 1 (8 ½-ounce) pkg corn muffin mix	Preheat oven to 400 degrees. Spray an 8 X 8 X 2-inch baking pan with nonstick spray. Drain all but 2 TBSP liquid from Mexicorn. Place reserved 2 TBSP liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes.	Prep Time: 5 minutes Cook Time: 20 minutes Yield: 4 servings Serve with Southwestern Turkey Chili
	Spinach Omelet	Barbara Holden	2 Lgeggs 6 egg whites 1 T margarine or butter 1 1/2 cups loosely packed baby spinach (stems pinched off and rinsed well) 1/4 c shredded part-skim mozzarella or reduced fat cheddar cheese	In bowl, beat eggs, egg whites and milk. In skillet, melt margarine or butter; add beaten egg mixture and cook until it begins to set. Sprinkle spinach and cheese on top, cook 1 or 2 minutes longer, then fold into omelet. Cook until spinach appears wilted and eggs are set. Season to taste with salt and pepper. Serve immediately.
	Squash Casserole	Kathi Morrison	1 cup water 2 tsp salt, divided 1/8 tsp sugar 6 medium yellow squash, sliced 7 TBSP unsalted butter, room temperature 8-ounces shredded Cheddar cheese 1 8-ounce container sour cream (can use more if you like) 5 medium green onions, chopped ½ cup Parmesan cheese Plain bread crumbs	Preheat oven to 350 degrees. Add 1 tsp salt and sugar to water and simmer squash over low heat, covered for approximately 6-10 minutes. (Just watch that they don’t get too mushy.) Drain and return to pan. Add 4 TBSP butter and blend with squash. Stir in Cheddar, sour cream, green onions, 1 tsp salt, and Parmesan cheese. Pour mixture into greased casserole dish. Cover top with bread crumbs and dot with remaining butter. (Can use additional butter on top if need be). Bake 30 minutes or until brown on top. (Sometimes mine takes longer so I just turn the heat off and keep in oven till top is brown.)	Prep Time: 15 minutes Cook Time: 30-35 minutes Yield: 6-8 servings Serve with Zesty Baked Chicken
	Sweet & Sour Deviled Eggs	Kristi Herd	12 hard cooked eggs 1/3 c. mayonnaise 5 t. sugar 5 t. cider vinegar 1 t. mustard 1/2 t. salt 1/4 t. pepper paprika or fresh parsley	Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with paprika or parsley.
	Tropical Tilapia With Mango Sals	Barbara Holden	4 tilapia fillets 2 sliced scallions 1/2 med red bell pepper, finely chopped 1/2 med yellow bell pepper, finely chopped 1 med tomato, finely chopped 1 8 oz can pineapple chunks (drain but reserve juice) 1 TBSP olive oil 1 ripe mango 2 TBSP finely chopped fresh parsley	Prepare salsa: Chop and mix well and set aside to flavors to blend. Marinade fillets in oil, and pineapple juice. Spray skillet or grill generously with cooking oil. Top fillet with salsa mixture and sprinkle with parsley.
	Turkey Chili	Barbara Holden	2 T vegetable oil 1 chopped onion 1 chopped medium green bell pepper 1 chopped medium red bell pepper 3 cloves garlic, minced 1 small bunch cilantro, stemmed and chopped chili powder (to taste) 1 T ground cumin 1 lb lean ground turkey breast 2 cans (14 1/2 oz) pinto beans, rinsed and drained 1 can (28 oz) diced tomatoes juice of 1/2 lime	Warm oil in large pot over medium heat. When hot, add onion and peppers and cook until soft. Add garlic, chili powder and cumin and cook, stirring, 2-3 minutes. Add turkey and cook until no longer pink. Add beans and tomatoes (with juice) and bring to boil. Reduce heat and simmer, uncovered, about 20 minutes. Stir in cilantro and lime juice and season with salt and pepper to taste.
	World’s Best Pancakes	Kathi Morrison	2 cups flour 2 cups milk 2 eggs 3 TBSP sugar 5 tsp baking powder 1/3 cup butter, melted 1 tsp salt A few dashes of vanilla	Mix all dry ingredients together. Blend together milk, eggs, vanilla, and melted butter. Gradually add the dry ingredients and mix well. Pour ½ cup batter on griddle and flip when bubbles appear all over pancake. Serve with butter, syrup, powdered sugar, or whatever else you like to top your pancakes!!!	Prep Time: 10 minutes Cook Time: as long as it takes to turn golden brown! Yield: 5-6 servings Serve with Yummy Scrambled Eggs and fresh fruit **I’ve been making these since I was old enough to reach the griddle pan. My daughter now loves to help make them too!!!
	Yummy Scrambled Eggs	Kathi Morrison	6 eggs ¼ cup milk 1/3 cup shredded Colby Jack cheese 2 - 3 dashes curry powder Salt and pepper 2 TBSP butter	In mixing bowl, whisk together eggs, milk, curry, and salt and pepper. Stir in cheese. Melt butter in skillet over medium heat. Pour egg mixture into skillet and cook slowly.	Prep Time: 5 minutes Cook Time: 5 minutes Yield: 4 servings Serve with World’s Best Pancakes and fresh fruit
PORK	Baked Pork Chops	Maleah Rowe	Pork Chops (any kind you like) 1 can green beans carrots and onions( as much as desired) Lowery's Salt/Pepper Flour	Season chops both sides; dip in flour. Saute' on high heat in olive oil till brown on both sides. Put aside. Saute' veggies minus the green beans until the last 2-3:00 of cooking making sure you add seasoning to the vegtables as well. Put vegatables on bottom of 9X13 and chops on top. Cover and bake 350 degrees for 40:00.
	Balsamic Pork Chops	Brenda Neundorf	Long Grain wild rice 3 T. flour 1 t. rosemary 1/2 t. salt 1/2 t. pepper 6 (3/4" thick) boneless pork chops 2 T. olive oil 2 garlic cloves, pressed 14 1/2 oz. can chicken broth 1/3 c. balsamic vinegar	Cook rice and keep warm. Combine in a gallon baggy, rosemary, salt and pepper, and flour. Dredge pork chops in mixture. Melt butter with olive oil in skillet over med high heat; add garlic and saute one minute. Add pork chops; cook 4 minutes on each side or until golden. Remove pork chops. Add broth and vinegar; stirring to loosen particles from skillet. Cook 6 minutes or until liquid is reduced by 1/2. Add pork chops; cook 5 minutes. Serve over rice.
	Bbq Pork Chops	Charlotte Apel	½ c. water 1/4 c. vinegar 2 T. sugar 1 T. mustard 1 ½ t. salt ½ t. pepper 1/4 t. cayenne pepper 2 lemon slices, thick sliced 1 med. onion, sliced ½ c. ketchup 2 ½ T. Worcestershire sauce 8 pork chops, boneless and 1 ½ inch thick	Combine top ingredients together; add lemon and onion and let simmer in saucepan for 20 minutes. Add ½ c. ketchup and 2 ½ T. worcestershire sauce; bring to boil. Pour over pork chops; bake at 300 degrees for 2 hours. Cover for first hour and uncover for second hour.	I received this recipe from a student teacher at Sooner while I was teaching out there. It is yummy! I serve it with rice, because the sauce is great on the rice.
	Breaded Pork Chops	Karie Apel	6 Pork Chops, cut 1" thick 1 1/4 c. dry bread crumbs 3-4 T. fresh lemon juice 1/2 c. olive oil salt and pepper 1 egg, lightly beaten 1 T. water 1/3 c. fresh Parmesan cheese, grated 2 T. parsley 2 T. butter	Combine lemon juice, 1/3 c. olive oil, the salt and pepper. Marinate the chops in this mixture for two hours. Drain the chops and pat them dry on paper towels. Mix the egg and water. Dip the chops in this mixture. Combine the bread crumbs, cheese, and parsley. Coat both sides of the chops with the crumb mixture. In an ovenproof skillet, brown the chops in the remaining olive oil mixed with the butter. Cover, and bake the chops in a preheated 350 degree oven for 45 minutes to one hour.	These are yummy! Serve with a potatoe dish and baked beans. These are great to make ahead up to the baking part, so they are perfect for when you have company.
	Breakfast Casserole	Tiffany Johnston	12 oz pork sausage 4 cups frozen hash browns-diced, thawed 3 eggs, beaten ¼ tsp black pepper ½ cup onions, finely chopped 1 ½ cup Colby/Monterey jack shredded 1 cup milk Salsa	Preheat to 350 F. cook the sausage and onions in skillet. Spread potatoes in baking dish, top with sausage, onion, cheese. Mix eggs, milk & pepper and pour on top. Then top with more cheese if desired. Bake for 30 -40 min or until knife comes out clean.
	Cavatini	Maleah Rowe	16oz bag Rigatoni, cooked 1 lb. Sausage, cooked 1 onion, chopped 1 green pepper, chopped 2 cans drained Mushrooms 8 oz. mozzeralla cheese 1 tsp. Italian Seasoning 2 cans Tomato Sauce	Combine ingredients. Put in a 9/13 baking dish. Cook at 375 degrees for 30:00.
	Chalupes	Charlotte Apel	3 lb. pork roast 1 lb. pinto beans 12 oz. tomato sauce 2 t. garlic salt 1 t. cumin 1 t. oregano 7 oz. green chilies, chopped 1 t. salt	Place roast and beans in crock pot. Add remaining ingredients and cover roast with water. (About an inch above the roast) Cook on low for 8 - 10 hours. Remove the meat and shred with a fork. Return the meat to the crock pot and cook an additional 30 minutes. Stir well. Serve on doritos or fritos with lettuce, tomatoes, cheese, black olives, green onions, and picante sauce.	Another awesome crock pot recipe...can even be frozen!
	Easy And Yummy Pork Tenderloin	Tiffany Holden	1 lg. can pineapple juice Teriyaki sauce chicken seasoning	Pour 1 large can pineapple juice all over. Season with teriyaki sauce and chicken seasoning. Cook according to directions.	*I swear that is all and it is so good.
	Eggchiladas	Kristi Herd	mushrooms 1 T. butter 1 can Cream of Mushroom soup 1 c. sour cream 1/2 c. milk 1 lb. bacon, cooked and cut up 1 bunch green onions, chopped 2 T. butter 12 eggs 1/2 c. water 12 (8") flour tortillas salt pepper	Grease 9x13 pan. Saute mushrooms in 1 T. butter til tender. Add soup, sour cream, milk and seasonings to taste and stir until smooth. Add bacon and mix well. Spoon one cup sauce into baking dish. Set remaining sauce aside. In large skillet, saute green onions in 2 T. butter until crisp tender. Beat eggs and water; pour into skillet and cook over medium heat until eggs are firm, but moist. Salt and pepper to taste. Place about 1/3 c. eggs on each tortilla, roll up, and place seam side down in dish. Spoon remaining sauce over tortillas.**Bake at 350 degrees for 20-30 minutes, or until heated. Serve with fresh salsa.	**To make ahead, prepare, cover and refrigerate; reserving remaining sauce to spoon over until ready to bake.
	Family Pork Chops	Charlotte Apel	4 - 6 boneless pork chops 3 - 4 potatoes, peeled and quartered 3 - 4 carrots, peeled and cut in 3" pieces 1 med. onion, sliced 2 cans tomato soup 2 cans water 3 T. Worcestershire sauce	Brown pork chops in large dutch oven. Add vegetables to pot. Combine soup, water and Worcestershire sauce; pour over chops. Simmer for 45 minutes. Best if you mash potatoes on your plate and serve with the sauce on top. Yummy!!	This is a comfort food from Chris's childhood. When he is having a tough day...this is what he likes to come home to. This is a favorite of he and his siblings.
	Fancy Egg Casserole	Charlotte Apel	2 T. margarine 2 T. flour ½ t. salt 1/8 t. pepper 2 c. milk 1 c. American cheese, grated 1 c. diced ham 2 ½ c. bread crumbs 1/4 c. green onions, chopped 3 T. margarine 14 eggs 4 t. margarine, melted 1/8 t. paprika	In saucepan, melt 2 T. margarine. Blend in flour, salt, and pepper. Add milk, cook and stir until bubbly. Stir in cheese til melted. Set aside. In large skillet, cook ham and onion in 3 T. margarine til onion is tender. In a bowl, scramble eggs and pour into ham and onion mixture and cook (scramble) eggs just until set. Fold egg mixture into cheese sauce. Pour into 9 x 13 casserole dish. Combine melted margarine, bread crumbs and paprika. Cover. Chill until 30 minutes before serving. Bake uncovered for 30 minutes at 350 degrees.	This is one of my mom's special recipes. She has fixed this for Christmas morning as long as I can remember and now I fix it on Christmas morning.
	Ham & Potato Bake	Charlotte Apel	2 c. potatoes, cubed ½ c. onion, chopped 1/4 c. green and red pepper ½ T. oil 2 ½ T. flour 1/4 t. pepper 1/4 t. thyme 1 1/8 c. milk 1 c. cheddar cheese, shredded 1 T. Dijon mustard 3/4 lb. ham, cubed 10 oz. frozen carrots, cook & drain (I use fresh carrots and micro them til tender) 1 T. parsley 1 c. cheddar cheese, shredded 1 c. cornflakes, crushed	Cook potatoes in water til tender; drain. Saute onion and peppers in oil til tender. Stir in flour, pepper and thyme til blended. Gradually add milk; bring to boil, cook 2 minutes til thickened. Remove from heat; add one cup cheese and mustard. Fold in potatoes, ham, carrots, and parsley. Transfer to greased 9 X 9 dish. Mix other cheese and cornflakes; sprinkle on top of casserole. Bake at 400 degrees for 20 - 25 minutes or til bubbly.
	Ham And Broccoli Bake	Tiffany Holden	2 10-oz pkg frozen broccoli, thawed 2 cups chopped ham 1 ½ cups cubed velvetta 1 cup Bisquick 1 ½ cups milk 4 eggs	Layer ham, broccoli and cheese in a 2 quart dish. Combine remaining ingredients and pour over top. Bake for 50 minutes at 350.
	Ham And Broccoli Quiche	Unknown	Crust: 1 Pillsbury refigrerated piecrust Filling: 1 1/2 c. cubed cooked ham 1 1/2 c. shredded Swiss cheese 1 c. frozen broccoli florets/thawed and drained 4 eggs 1 c. milk 1/2 t. salt/pepper and dry mustard	Heat oven to 375degrees and prepare piecrust in pam. Layer, ham, cheese, and broccolie in crust lined pan In bowl combine remaining ingredients and pour over broccoli Bake 35-45:00. Let stand 10:00.
	Hot Ham & Cheese Snack Sandwiches	Kim Riley	1 pkg. small rolls (12) swiss or pepperjack cheese (sliced) 1lb. shaved ham Combine: 1/2 cup melted margarine 1 1/2 T mustard 1 1/2t worchestire 1 t onion flakes	Assemble sandwiches Pour sauce over sandwiches and bake covered @ 350 for 20 minutes
	Italian Lasagna	Michelle Montgomery	1/2 of a (1 lb.) pkg. lasagne, uncooked 1 lb. bulk Italian sausage 1/2 lb. ground beef 1 c. onion, chopped 2 cloves garlic, minced 28 oz. can tomatoes, cut up, undrained 2 - 6 oz. cans tomato paste 2 t. sugar 2 t. salt 1 1/2 t. basil leaves 1/2 t. fennel seed 1/4 t. pepper 15 oz. ricotta cheese 1 egg, beaten 1 T. parsley flakes 1/4 t. salt 1 c. sliced pitted ripe olives 4 c. (1 lb.) shredded Mozzarella cheese 3/4 c. grated Parmesan cheese	Prepare lasagna according to package directions; drain. In large skillet, combine Italian sausage, ground beef, onion and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat; simmer 20 minutes. In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 ½ cups meat sauce into 13x9-inch baking dish. Layer one third each lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella cheese and Parmesan cheese. Repeat layers. Cover. Bake in a 375 degree oven for 25 minutes. Uncover; bake until hot, about 20 minutes longer. Let stand 10 minutes before cutting. Refrigerate leftovers. 8 to 10 servings.
	Jambalaya	Jennie Robinson	2 teas. olive oil 1 medium onion, chopped 3 cloves garlic minced 1 lb. sausage cut into slices 1/2 bell pepper chopped	Heat olive oil over medium heat. Add onion, garlic, bell pepper and sausge. Cook for about 10 minutes(stirring often) Stir in: 1 cup rice, 1 can chicken broth, 1 T. tabasco, 1 can rote, drained and cajun seasoning to taste. Bring to a boil, cover and simmer for about 25 minutes.	you made need more liquid so add water
	Orange Glazed Pork Chops	Maleah Rowe	1 pkg Stove Top 1 cup ( 11 oz) Manadrin Oranges (drained) 1/3 cup Orange Marmalade 1 tbs. Dijon Mustard 6-8 boneless Pork Chops	Stir stuffing crums and seasoning packet in 1 1/2 cups of hot water with 1/4 margarine, mix and add oranges. Spoon into 9X13 and top with chops. Mix marmalade and mustard spread over chops. Bake at 375 degrees for 40:00.
	Penne Pasta With Vegetables	Barbara Holden	2 T olive oil 1/2 med onion, finely chopped 1 small clove garlic, minced 4 cups fresh broccoli florets 1 1/2 cups penne pasta 1 1/2 cups mixed finely chopped red, orange and yellow bell peppers 8 oz white mushrooms, sliced 1/2 cup marsala wine 1/2 cup grated parmesand cheese	Warm oil in skillet; when hot add peppers, onion, and garlic and cook until crisp-tender. Add mushrooms and cook about 2 minutes. Add broccoli and stir to combine; add wine, then partially cover and cook about 10 minutes or until broccoli is bright green and tender. In large pot, cook penne per package directions; then drain and place in large bowl. Add broccoli mixture and toss gently to combine. Sprinkle with cheese; Season with salt and pepper to taste and serve.
	Pepperoni Hopple Popple	Charlotte Apel	2 ½ c. shredded hash browns 1/3 c. onion, diced 3 T. margarine 7 eggs ½ c. milk 1 t. Italian seasoning ½ t. salt and pepper 20 slices pepperoni 1 c. Mexican cheese blend, grated	In large skillet(10 inch), cook potatoes and onion in margarine until lightly browned. Beat eggs, milk, and seasonings. Pour over potatoes. Top with pepperoni. Cover and cook on medium low heat for 10 -12 minutes(on top of stove) until eggs are set. Remove from heat and sprinkle cheese on top. Cover and let set for about 3 minutes. ****I have changed this recipe to the likings of my family...they prefer ground pork sausage, no Italian seasonings, and cheddar cheese the best. It is very good as is, but we like it best with sausage.
	Pork Chops With Apples And Glazed Onions	Barbara Holden	4 center cut pork chops 1 large apple, cored and sliced lemon pepper seasoning 1/2 c apple juice 1 med onion, sliced in wedges	Coat pork chops with seasoning and cook inskillet until brown on both sides; remove from pan. Place apple juice, apples and onions in skillet, cover and cook on low heat until most of the moisture is absorbed and apples are tender. Drizzle liquid over the meat.
	Quick & Easy Breakfast Casserole	Kerry Robinson	4 slices of bread 1 lb. sausage, ham, or bacon 1 c. shredded cheese 6 eggs 2 c. milk 1 t. dry mustard, salt, pepper	Preheat oven to 350. Tear 4 slices of bread into pieces and place in greased 9x13 pan. Brown and drain 1 pound of sausage (links or loose) or ham, or bacon. Drain fat and put meat over bread. Sprinkle with 1 cup grated sharp cheddar cheese. Beat together 6 eggs, 2 c milk, 1 t dry mustard, 1 t salt and dash of pepper. Pour mixture over ingredients in baking dish. Bake 35 to 40 minutes. Cheese will rise to the top. This can be prepared the night before, covered and refrigerated until time to bake. Remove cover before baking.
	Roast Ground Hog	Suzi Rosenhamer	1 ground hog milk poultry seasoning 1 bay leaf, crushed allspice water butter cream sweet potatoes, baked	Soak ground hog overnight; rinse well and sprinkle cavity with poultry seasoning, bay leaf and a dash of allspice. Place in pan with two cups boiling water. Cover with butter and sear for 20 minutes in a very hot oven. Reduce heat to 300 degrees and cover the pan. Bake 3-4 hours until tender. Remove lid; brush with heavy cream and bake until brown. Serve with baked sweet potatoes.	For those cooks who are VERY adventurous! ***This recipe was given to me by John’s Grandma Grace when we were first married–it was a favorite of her’s when she was a girl growing up.
	Sausage Stew	Charlotte Apel	1 pkg. smoked sausage or polish sausage, sliced 3-4 potatoes, cubed 3-4 carrots, sliced 1 can tomato paste 2 cans French onion soup 1 can water 1 t. salt ½ t. pepper 3 T. Worcestershire sauce	Brown sausage; add potatoes and carrots. Combine tomato paste, soup, water, salt, pepper, and Worcestershire sauce; pour over the veggies. Simmer til veggies are tender. Serve with garlic bread, corn bread, etc.	This is one of Chris's favorite childhood recipes. We enjoy this when it is cold.
	Side By Side Calzones	Charlotte Apel	½ c. onion, chopped 1 lb. hot Italian sausage (4-5 links) ½ c. bell pepper, diced ½ c. ripe black olives, sliced, (optional) ½ c. mushrooms, sliced (optional) 8-10 oz. pizza quick sauce 1 garlic clove, pressed 15-20 slices pepperoni 2 pkg. Pillsbury pizza crust 2-3 c. Mozzarella cheese, grated 1/4 c. fresh Parmesan cheese, shredded	Brown sausage;drain. Add onion, bell pepper, olives, mushrooms, garlic, and pizza sauce. Mix well. On a jelly roll pan (10 x 15) lightly greased and floured, lay one of the pizza crusts stretching to fit pan. Sprinkle the mozzarella cheese over dough to form two lengthwise rows, leaving a 2 inch separation between rows down the center and a one inch border around the outside edges. Using a large scoop, scoop the meat mixture over both rows of cheese. Place pepperoni slices on top of meat mixture. Unroll the second package of pizza crust and carefully place over the first crust. Match edges of dough around the edges; press to seal around edges and down center. Cut down the center of dough to form two strips. Grate Parmesan cheese over top of the dough. Cut two inch slits in top of each calzone to vent. Bake 25 minutes at 400 degrees or until deep golden brown.	**Can also substitute ground beef or pork sausage for the Italian sausage, but Italian sausage is the best.
	Spicy Pork Chops	Michelle Montgomery	5-6 center-cut loin pork chops 3 Tbsp. oil 1 onion, sliced 1 green pepper, cut into strips 15 oz. can tomato sauce 3-4 Tbsp. brown sugar 1 Tbsp. vinegar 1 ½ tsp. salt 1-2 tsp. Worcestershire sauce	Brown chops in oil in skillet. Transfer to slow cooker Add remaining ingredients to cooker. Cover. Cook on low 6-8 hours. Serve over rice or mashed potatoes.
	Sweet And Sour Pork	Kerry Robinson	1 lb. lean pork shoulder 1/4 c. vinegar 1 #2 can pineapple chunks 1/4 c. brown sugar 2 T. cornstarch 2 T. soy sauce 1/2 t. salt 1 green pepper, chopped 1/4 c. onion, chopped	Bown pork and add 1/2 c water. Cover and cook for 1 hour. Drain pineapple and reserve syrup. Combine brown sugar and corn starch. Add syrup, vinegar, soy and salt. Add to pork and stir til thickened. Add pineappe, pepper and onion and cook to desired tenderness. Served over rice.
	Wild Rice Dressing	Maleah Rowe	1/2 box uncle ben's long grain wild rice(prepare according to directions) 1/2 lb. sausage 1/2 c. chopped onion 1/2 c. chopped celery 1/4 c. chopped green pepper 1 can mushrooms almonds garlic salt pepper	Brown and drain sausage, saute onions, celery and pepper. Add remaining ingredients. Season lightly with salt, pepper, and garlic. Fold rice mixture. Can be prepared ahead and warmed.
SALADS	22 Second Salad	Kristi Herd	1/2 c. oil 1/4 c. sugar 1 T. poppy seeds 1 t. dry mustard 1 t. salt 1 t. onion flakes 1/4 c. cider vinegar 16 oz. cole slaw mix 10 oz. thawed frozen green peas 1/2 c. dry roasted salted peanuts	Combine and shake the first seven ingredients. Chill. Toss together the slaw mix, peas, and peanuts. When ready to serve, toss with salad dressing.
	Autumn Salad	Michelle Montgomery	Dressing Ingredients 1 Cup Canola Oil ½ tsp. Dry mustard ½ tsp. Salt ½ Cup Cider Vinegar 1 small onion, finely chopped 1 Cup sugar 2 ½ tsp. Celery seed Salad Ingredients: Spring Mix greens Sunkist Almond Accents, Honey Roasted flavored 1 Pear, cut into chunks (or can used canned) Cherry flavored Craisins	Combine dressing ingredients in a blender. Mix thoroughly. Refrigerate overnight. Just before serving, toss greens, nuts, and fruits. Gently mix in appropriate amounts of dressing for the size of the salad.
	Baby Blue Salad	Karie Apel	3/4 pound mixed salad greens Balsamic Vinaigrette (below) 4 oz. blue cheese, crumbled 2 oranges, peeled and thinly sliced 1 pt. fresh strawberries, quartered Sweet and Spicy Pecans (below) Balsamic Vinaigrette ½ c. balsamic vinegar 3 T. Dijon mustard 3 T. honey 2 garlic cloves, pressed 2 small shallots, minced 1/4 t. salt 1/4 t. pepper 1 c. olive oil Whisk together first seven ingredients until blended. Gradually whisk in olive oil. Sweet and Spicy Pecans 1/4 c. sugar 1 c. warm water 1 c. pecan halves 2 T. sugar 1 T. chili powder 1/8 t. ground red pepper	Toss greens with Balsamic Vinaigrette and blue cheese. Place on 6 individual plates. Arrange orange slices over greens; sprinkle with strawberries, and top with Sweet and Spicy Pecans. Sweet and Spicy Pecans: Stir together 1/4 c. sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain, discarding syrup. Combine 2 T. sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes, stirring once.
	Black Eye Pea & Smoked Mozzerella Salad	Maleah Rowe	4 c. cooked and drained black eyed peas 1/2 c. chopped red onion 1 1/2 c. smoked mozz. cheese cut into small cubes 1 1/2 c. tomatoes coarsley 4 tbs. olive oil 2 tbs. balsamic vinegar 1 generous tsp. grainy mustard 1/2 tsp salt 1/4 tsp. pepper	Toss together black eyed peas, onion, cheese, and tomatoes. Whisk together olive oil, vinegar, mustard, salt, & pepper. Spoon enough of this dressing over the salad to moisten, and toss again. Divide the salad among 6 salad plates. Top off each serving with and extra dap of dressing.
	Broccoli Salad	Tiffany Holden	1 bunch broccoli 1 ½ c celery ½ c purple onion ¾ c sunflower seeds ½ lb cooked bacon 1-2 c shredded cheddar cheese	Toss with 1 cup mayo, 1/3 c sugar and 1 Tablespoon before serving
	Broccoli Salad	Jill Porter	1 bunch of broccoli cut up into small pieces 1/2 cup white raisins Bacon bits - (Betty Cr ocker) 1/4 cup Sunflower seeds (unsalted) Dressing: 1 cup real mayo 1/4 cup Balsamic Vinegar 3 Tbsp. sugar	Salad: Put all ingredients into salad bowl. Dressing: Make ahead. Chill. Pour over salad just prior to serving.
	Butternut Squash Salad	Robyn Stapleton	1 T. olive oil 1 lb. butternut squash, peeled, halved lengthwise, seeded, and cut into ½ inch slices (about 3 cups) ¼ c. chicken or vegetable broth 1 T. snipped fresh sage or ½ t. dried sage, crushed ¼ t. salt ¼ t. pepper 6 c. mixed salad greens 1 med. apple, cubed ½ med. red onion, thinly sliced 3 T. balsamic vinegar 3 T. olive oil 1 T. snipped fresh sage or 1 t. dried sage, crushed ¼ t. salt ¼ t. pepper 2 oz. goat cheese, crumbled	In a large skillet heat the 1 T. olive oil over medium heat. Add squash; cook 5 minutes til golden brown, turn occasionally. Add broth, the sage, salt and pepper. Cover and cook 5 minutes longer til squash is just tender. In a large salad bowl toss greens with apple and onion; set aside. For dressing, in a small bowl, combine vinegar, oil, sage, salt and pepper. Drizzle dressing over greens; toss gently. Place squash on top of salad greens. Sprinkle with cheese.
	Carrot Salad	Tiffany Holden	1 16 oz pkg carrots 1 onion, diced 1 small diced green bell pepper 1 cup sugar ¼ cup vegetable oil 1 10 ¾ oz can tomato soup, undiluted ½ c vinegar	Slice carrots like pennies and cook until tender. Combine with remaining ingredients and over the carrots. Chill overnight.
	Cherry Coke Salad	Leah Kennedy	1 can cherries 1 can crushed pineapple 1 cup coke 1/2 C. sugar 2 boxes cherry jello 1 T. lemon juice Nuts	Drain cherries, add water to make 1 cup liquid, heat. Add 2 boxes jello and sugar. Stir well. Add lemon juice & sugar. Drain pineapple, add water to make 1 cup. Add to jello mixture. Add cherries, pineapple, & nuts.
	Chicken Pasta Salad	Jill Porter	2 cups cooked chicken 1 cup celery 1 cup pineapple chunks (drained) 1 cup grapes 1 sm. onion 1 cup mayo 2 cups cooked pasta (small shells is what I use) Cashews	Mix all ingredients and mix in desired amount of Poppy Seed Dressing.
	Cold Vegetable Salad	Jennie Robinson	Combine first 5 ingredients: 1/2 cup sugar 1/3 cup white vinegar 1/4 cup vegetable oil 1/2 teas. pepper 1/4 teas. salt Stir ingredients in pan and boil 1 minute until sugar is dissolved and then cool. Combine: 1 (16 oz. french style green beans, drained) 1 (12 oz. shoepig whole kernel corn, drained) 1 (2 oz. jar diced drained pimento) chop: 1 cup celery 1 green pepper 1 bunch green onions	Stir all ingredients and refrigerate.
	Cottage Cheese Jello Salad	Jennie Robinson	1 (4oz.) pkg. lemon jello 1 cup hot water 2/3 cup sugar 1/4 tsp. salt 1 (12 oz.) carton cottage cheese 1 cup crushed pineapple, slightly drained 1/2 cup chopped nuts 1/2 pt. whipping cream, whipped	Dissolve jello in hot water; add sugar and salt. Cool until jello begins to jell. Add cottage cheese, pineapple and nuts; stir. Fold in whipped cream. Refrigerate. May be placed in 6 cup mold before refrigeration.
	Cranberry Jello	Jennie Robinson	1 pkg. (3oz.) jello gelatin (strawberry) 1 cup boiling water 3/4 cup canned pineapple juice 1 can (8oz.) whole berry cranberry sauce 1 cup diced apples 1/3 cup coarsely chopped nuts	Dissolve gelatin in boiling water. Add pineapple juice and cranberries. Chill until slightly thickened. Stir in remainign ingredients. Pour into bowl. Chill until firm.	Recipe may be doubled, use only 1 cup canned pineapple juice.
	Cranberry Salad	Jill Porter	2 apples, thinly sliced 2 pears, thinly sliced bag of Craisins Cashews Spring Mix Lettuce (2 pkgs.) 1 c. Cheddar Cheese Dressing: 1/2 c. sugar 1/3 c. lemon juice 2 t. green onions 1 t. dijon mustard 1/2 t. salt 1 T. poppy seeds 2/3 c. olive oil	Toss together the first six ingredients. Combine the dressing ingredients and shake well. When ready to serve, add dressing to salad mixture and serve.
	Cucumber Fruit Salad	Robyn Stapleton	1 med. Cucumber, peeled and sliced 2 med. tart apples, chopped 1 c. green grapes, halved ½ c. sour cream ½ T. minced parsley 2 T. sugar 1/3 c. chopped walnuts	Combine. Serve immediately.
	Frozen Cranberry Salad	Kristi Herd	3 c. fresh cranberries 1/2 c. chopped pecans 1 1/2 c. sugar 15 oz. crushed pineapple, well drained 8 oz. cream cheese 8 oz. Cool whip	Freeze cranberries, then grate them using a food processor or Salad Shooter. Add pecans, sugar, and drained pineapple. Add cream cheese (should be at room temperature.) Chill for about 30 minutes. Fold in Cool Whip. Pour into two loaf pans or dish of your choice. Line the pans with Saran Wrap and salad will come out in Saran Wrap easily when ready to serve. Freeze 8 hours. Slice and serve frozen.	These are a must in our family at Thanksgiving and Christmas.
	German Potato Salad	Dawn Hubbard	8 lbs potatoes (boil in jackets(Skin), peel and chunk) 1/3 cup oil 4 Tbls cider vinegar ½ tsp salt 1 tsp celery seed 1 Tbls (heaping) parsley 1 Tbls sugar 1 Tbls flour Dash of pepper	Fry 4-5 strips of bacon. Sauté 1 med. Onion and 1 bell pepper (chopped). Add other ingredients and simmer. Pour over potatoes. Crumble bacon over just before serving.
	Holiday Cranberry Salad	Maleah Rowe	1 can (14 ounce) fat free condensed milk 1/4 cup lemon juice 1 can (20 ounces) crushed pineapple, drained 1 can (16 ounces) whole berry cranberry sauce 2 cups mini marshmallows 1/4 cup chopped pecans 1 carton (8 ounce) frozen fat free whipped topping (thawed)	In a large bowl, combine milk and lemon juice - mix well. Stir in pineapple, cranberry sauce, marshmellows, and pecans. Fold inwhipped topping. Spoon into 13 by 9 by 2 inch baking dish. Freeze til firm - 4 hours, or overnight. Cut into squares and serve. Makes 12 - 16 servings, w/ 3 grams of fat per serving.
	Lemon-pear Jello	Dawn Hubbard	1 large can pears 3 oz cream cheese 1 box lemon jello 1 container “cool whip”	Drain juice off pears and heat the juice in microwave until hot. Add in box of jello and dissolve. Puree pears in blender. Blend in cream cheese and cool whip. Chill several hours or until it sets up. Cut into squares and serve.
	Mandarin Orange Salad	Maleah Rowe	2 pkg. Ritz crackers, crushed 1 stick butter, melted 1/4 cup sugar 16 ounce can unsweetened frozen orange juice, thawed 1 can eagle brand milk 18 oz. cool whip 3 small cans madarin orange, drained	Crush crackers fine. Add melted butter and sugar. Mix. Press into 9 by 13 by 2 inch baking dich. Reserve some crumbs for garnish. Blend orange juice and milk. Stir in cool whip, fold in oranges, do not beat. Pour mixture into dish, top with reserved crumbs. Refrigerate. ENJOY!
	Mandarin Salad	Karie Apel	1/4 c. sliced almonds 1 T. Plus 1 t. sugar Mandarin Dressing (below) 1/4 medium head Iceberg Lettuce 1/4 medium bunch romaine 2 medium stalks celery, chopped 2 green onions (with tops), thinly sliced 1 can (11 oz.) mandarin oranges, drained Mandarin Dressing 1/4 c. vegetable oil 2 T. sugar 2 T. vinegar 1 T. parsley ½ t. salt dash of pepper dash of red pepper sauce Shake all ingredients in tightly covered jar.	Cook almonds and sugar in heavy skillet (cast iron is best) over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart. Prepare Mandarin Dressing. Tear lettuce and romaine into bite size pieces; toss with dressing, celery, onions, oranges, and almonds.	This is Charlotte’s favorite salad!!!
	Napa Cabbage Slaw	Kristi Herd	4 pkg. Ramen noodles--chicken, break up in package 1 jar sunflower nuts 2 pkg. slivered almonds 1 stick margarine, melted Napa cabbage green onions green pepper Dressing: 1/2 c. rice vinegar 1/2 c. sugar 1/4 c. oil	1st part: Melt margarine and 4 packets of chicken flavor. Pour over noodles, sunflower nuts, and almonds. Bake at 350 degrees for 10 minutes. Let cool. 2nd part: Chop finely: cabbage, green onions, and green pepper 3rd part: Whisk dressing ingredients in jar and chill. Before serving, place cabbage mixture in large bowl. Toss with noodle mixture. Toss with dressing. **Only toss together the amount of salad you plan to eat...because if you do the entire salad and don't eat it all, it isn't good leftover because the noodles will get soggy. Also, you will have more noodle mixture than you will need, so you can freeze it and have it the next time you want the salad.	I even make this without the onions and green pepper for my family. It is great! We have this at all of our fish frys. This recipe is from my friend, Jill Porter.
	Orange Sherbet Salad	Charlotte Apel	1 lg. orange jello 1 c. boiling water 1 pt. orange sherbet 15 oz. mandarin oranges, drain 1 c. mini marshmallows 8 oz. Cool Whip	Dissolve jello in water; add orange sherbet. Stir til melted and smooth. Chill 10-15 minutes. Add oranges and marshmallows. Fold in cool whip. Pour into pretty dish. Chill til set. **can also add 15 oz. crushed pineapple, well drained.	This is a favorite salad of Chris's that my mom makes.
	Orange Sherbet Salad	Leah Kennedy	large pkg. orange jello 1 c. boiling water 1 pt. orange sherbet 8 oz. cool whip 20 oz. crushed pineapple, drained 1 c. mini marshmallows 1 c. chopped pecans	Dissolve jello in boiling water; add sherbet and stir until melted. Set in refrigerator for 10 minutes. Add remaining ingredients. Chill for a couple of hours before serving.	Can add one can mandarin oranges or use 2 cans oranges, drained, in place of pineapple.
	Oriental Salad	Tiffany Holden	1 pkg broccoli slaw mix 1 bunch chopped green onions 2 pkgs oriental ramen noodles (break up small) 1 c sunflower kernels 1 c slivered almonds Dressing: ½ c canola oil, 1/3 c white vinegar, ½ c sugar, 2 seasoning packs from the noodles.	Toss together and refrigerate before serving.
	Oriental Salad	Jennie Robinson	1 pound cole slaw mix (Wal Mart deli) 1 cup slivered almonds 1 cup sunflower seeds 2 bunches chopped green onions 2 pkgs beef ramen soup noodles (uncooked)(break up noodles) Dressing 1 cup vegetable oil 1/2 cup sugar 1/3 cup vinegar 2 seasoning pkgs. of onion soup mix 2 seasoning pkgs. of beef ramen noodle soup	Prepare the dressing and let stand 2-3 hours. Just before serving, break up noodles and toss all ingredients with dressing.	If you double the recipe only keep 2 seasoning pkgs. of onion soup mix.
	Party Chicken Salad	Charlotte Apel	4 chicken breasts, cooked and cubed ½ t. salt 1 c. celery, sliced 3/4 c. slivered almonds 2 c. grapes, sliced 5 eggs, boiled and mashed ½ - 3/4 c. mayo ½ c. green onions, sliced (optional) 1 small can chow mein noodles	Combine all ingredients except noodles. Before serving, add noodles. Serve on croissants or lettuce leaf. **I use red grapes for more color. If I am not planning on serving all of the chicken salad, then I will put the noodles on each individual sandwich, because if you add all the noodles and then don’t eat all of the salad, the noodles get soggy.
	Pineapple/pretzel Salad	Michelle Montgomery	1 c. crushed pretzels 1/3 c. sugar 1/2 c. butter 8 oz. cream cheese, softened 1/2 c. sugar 8 oz. cool whip 20 oz. can crushed pineapple, drained	Combine these 3 ingredients. Spread on a cookie sheet and bake at 400 degrees for 6 minutes. Let cool and then break into small pieces. Cream together the sugar and cream cheese until the sugar is not grainy. Add remaining ingredients. Mix ¾ of the pretzels into this and top with the remaining ¼. Refrigerate for 2 hours prior to serving. If not serving immediately after chilled, wait to add the pretzels until 1-2 hours before
	Roasted Potato Salad	Suzi Rosenhamer	1 t. salt 1 t. pepper 2-3 pinches sugar ½ c. oil 5 lb. Yukon Gold potatoes, washed and cut into bite sized chunks Dressing: 16 oz. sour cream ½ c. mayo ½ c. finely chopped onion (optional) 1 jar Real bacon bits Shredded cheddar cheese to your liking	In large bowl, combine potato chunks and oil mixing until potatoes are thoroughly coated. Sprinkle with salt, pepper and sugar and give another good mix. Place on baking sheet that has been sprayed with Pam and bake at 375 degrees for 40 minutes or until golden. Remove from oven and let cool completely before adding dressing. Combine all ingredients in large bowl; add potatoes and combine. Taste; adjust salt and pepper. Enjoy!
	Slaw	Leah Kennedy	1/2 c. oil 1 c. vinegar 1 T. sugar 1 t. celery seed 1/2 t. dry mustard 1 - 1 1/2 t. salt 3 - 4 lb. finely shredded cabbage 2 - 3 green onions, chopped 1 green pepper, chopped 2 - 3 carrots, grated 2 c. sugar	Bring to boil: oil, vinegar, sugar, celery seed, dry mustard and salt. Set aside to cool. As veggies are prepared, gradually sprinkle 2 c. sugar over them and mix well. When liquid mixture is cool, pour over vegetables. Store in covered container in refrigerator.	I often buy a large bag of slaw mix, rinse in colander, add more grated carrots and the sugar and pour vinegar mixture over. I seldom use onion or pepper.
	Southwestern Salad	Barbara Holden	1 cup brown rice 1 can (14 1/2 oz) black beans, rinsed and drained 2 cups corn (can use frozen) 1 med red bell pepper, chopped 1 small onion, chopped 1/3 c white vinegar 1/4 c chopped cilantro 1 jalapeno chile pepper, finely chopped 1 tsp chili powder	Cook rice per package directions. Transfer to large bowl and add beans, corn, bell peppers, onion, vinegar, cilantro, jalapeno pepper, and chili powder. Toss, over and let stand 1 hour before serving.	Makes 4 servings.
	Spaghetti Salad	Tiffany Holden	16 oz angel hair noodles- cook, drain and marinate overnight Marinate: 1 T. Lowery seasoned salt 3 T. lemon juice 4 T. vegetable oil The next day add: 1 can diced pimentos 1 can chopped black olives 1 cup chopped green peppers ¾ c chopped onion 2 c diced celery 1 ½ c mayo	Mix all together and serve.
	Strawberry Layered Salad	Robyn Stapleton	1 lg. strawberry jello 1 c. boiling water 2 (10 oz.) pkg. strawberries 1 can crushed pineapple, drained 3 bananas, mashed 1 c. nuts, chopped 1 c. sour cream	Dissolve jello in boiling water; add frozen strawberries with juice. Cool slightly add pineapple, nuts, and bananas. Pour ½ jello mixture in 9 x 13 pyrex dish, refrigerate until set. Spread sour cream over mixture. Then add rest of jello mixture. Refrigerate, cut into squares when ready to serve. This is REALLY good!
	Strawberry Salad	Kathi Morrison	Salad 1 head romaine lettuce 1 head Boston bib or butter lettuce 1 pint fresh strawberries 1 cup grated Monterrey Jack Cheese ½ cup chopped walnuts Toss together in a salad bowl. Dressing 1 cup vegetable oil ¾ cup sugar ½ cup red wine vinegar ½ tsp salt ½ tsp paprika ¼ tsp pepper 2 cloves minced garlic	Put dressing ingredients in a mason jar and shake until well mixed. Pour over salad and toss again. Dressing may be refrigerated for several days.	Prep Time: 10 minutes Cook Time: NONE! Yield: 6 servings Serve with Yummy Beef and Noodles
	Swedish Potato Salad	Tiffany Holden	8 medium size potatoes 1 ½ cup Hellman’s mayo 1 cup sour cream 1 ½ tsp. Creamstyle Horseradish (optional) ½ cup chopped fresh parsley 1 tablespoon dill weed 2 small chopped purple onions 1 teaspoon celery salt salt and pepper to taste	Cook, cool and dice potatoes. Mix other ingredients and fold in potatoes. Chill overnight. Can be served warm and tastes like stuffed baked potatoes.
	Tangy Fruit Salad	Charlotte Apel	20 oz. pineapple tidbits, drain and reserve juice sm. box instant vanilla pudding 1/4 c. Tang orange drink 2 lg. cans mandarin oranges, drained 16 oz. fruit cocktail, drain 3-4 bananas, sliced 2-3 apples or pears, diced 2 c. strawberries, sliced 1 T. lemon juice	Combine pineapple juice, lemon juice, dry pudding, and Tang. Set aside. Combine all fruit. Pour sauce on fruit. Chill. **Can also add grapes and blueberries.
SEAFOOD	Broiled Tilapia Parmesan	Michelle Montgomery	2 lbs. Tilapia fillets ½ cup Parmesan cheese (I use shredded, not grated) ¼ cup butter, softened 3 Tbsp. mayonnaise 2 Tbsp. fresh lemon juice ¼ tsp. dried basil ¼ tsp. ground black pepper 1/8 tsp. onion powder 1/8 tsp. celery salt	Preheat your oven’s broiler, and grease a broiling pan, or line with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayo, and lemon juice. Season with basil, pepper, onion powder, and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over, and broil for a couple more minutes. Remove the fillets from the oven, and top with the Parmesan cheese mixture. Broil for 2 more minutes, or until the topping is browned, and the fish flakes easily with a fork. Be careful not to over cook the fish.
	Crunchy Tuna Casserole	Jill Porter	1 can (3 oz.) chow mien noodles 1 can cream of mushroom soup 1 can (6-1/2 oz.) tuna, drained 3/4 cup chopped cashews 1/3 cup chopped celery 1/4 cup chopped onion 1/4 cup chopped ripe black olives Dash of pepper.	Reserve 3/4 cup chow mein noodles. Combine remaining noodles and all other ingredients with 1/4 water in bowl, mixing well. Spoon into greased 1 1/2 quart casserole dish. Sprinkle with reserve noodles. Bake at 350 degrees for 40 min.
	Easy Baked Fish	Michelle Montgomery	2 pounds orange roughy ½ cup lemon juice 1 Tbsp. Lawry’s season salt 1 Tbsp. Garlic powder ½ Cup white wine 2 Tbsp. Margarine	Place fish fillets in aluminum foil lined baking dish. Add lemon juice, season salt, garlic powder, white wine, and top with margarine. Close foil and seal. Bake at 350 degrees for 15-20 minutes. Open foil and broil to brown top of fish.
	Favorite Broiled Fish	Renee Bauman	2 pounds skinned fish fillets (I use Orange Roughy) 2 T. lemon juice 1/2 c. grated Parmesan cheese 1/4 c. butter, softened 3 T. mayonnaise 3 T. chopped green onions 1/4 t. salt dash of Tabasco sauce	Place fillets in single layer on greased broiler pan. Brush fish with lemon juice. Combine Parmesan cheese, butter, mayonnaise, green onions, salt and Tabasco sauce. Set aside. Broil fish 4-6 minutes, or until it flakes easily with a fork. Remove fish from heat. Spread with cheese mixture. Broil 2-3 minutes or until lightly browned.
	Oven Fried Fish	Michelle Montgomery	1 pound fresh or frozen fish fillets 1 beaten egg ½ cup fine dry bread crumbs, garlic and herb seasoned ¼ cup butter or margarine, melted 1 Tbsp. lemon juice	Dip fish into beaten egg, then into bread crumbs. Place coated fish in a well greased, shallow baking pan. Sprinkle with salt and pepper. Drizzle a mixture of melted butter or margarine and lemon juice over fish. Bake in a 500 degree oven until golden and fish flakes easily when tested with fork. Allow 5 to 6 minutes for each ½ inch of thickness. Makes 3 servings.
	Shrimp And Crab Casserole	Kerry Robinson	1 1/2 lb. crabmeat 1/2 green pepper, chopped 2 c. cooked rice 1/2 lb. small shrimp 1/2 c. chopped parsley 1 1/2 c. mayo 2 pkg. frozen peas (thawed)	Toss lightly, place in greased casserole. Refrigerate covered and bake 1 hour at 350 covered.	Can make now and bake later.
	Shrimp Carbonara Fettucine	Maleah Rowe	2 cans shrimp 8 oz fettucine 1 c. frozen peas/w onions 3/4 c. shredded parmesan 1/2 c. half and half 1/2 c. bacon bits Garlic/Salt/pepper to taste	Cook pasta, add vegtables last 5:00. Drain:immediatedly return pasta and peas to pan:Add remianing ingredients, tossing well until cheese is melted. (Add more pasta and shrimp a larger serving size)
	Shrimp Creole	Jennie Robinson	2 lbs shrimp 1/3 cup olive oil 1/3 cup flour 1 large can tomato sauce 3/4 cup chopped onion 1/2 cup bell pepper 1/2 cup celery 3 to 4 clove garlic, chopped 1/2 teas. thyme 1 bay leaf 2 T. chopped parley 2 teas. sugar 13/4 cup hot water salt and pepper to taste end with cayenne pepper	Brown flour in hot oil, stir constantly, add shrimp, saute for a few minutes, addd shrimp, saute for a few minutes, remove shrimp and add onion, celery and green pepper-saute til tender (made need to add more olive oil) Add tomato sauce after a few minutes add water, garlic, thyme, bay leaf, sugar, salt and black pepper. Simmer about 20 min. Stirring occassionally. Add shrimp,cook til tender-add parsley and cayenne pepper.
	Shrimp Frederic	Renee Bauman	8 T. unsalted butter 1 T. fresh lemon juice 1 t. dried parsley 1 t. dried chives 1/2 t. dried tarragon 1/2 t. dry mustard 3/4 t. seasoned salt 1/8 t. cayenne pepper 1/8 t. garlic powder 1 pound medium shrimp, uncooked, peeled 2 c. cooked, long grain rice	Melt butter in skillet and combine with lemon juice, parsley, chives, tarragon, mustard, seasoned salt, cayenne pepper, and garlic powder. Cook shrimp in herbed butter over medium heat, uncovered, turning once, until shrimp are uniformly pink, 5 minutes. Serve on bed of hot rice.
	Winter White Salad With Pan-seared Scallops	Karie Apel	2 pounds sea scallops, patted dry Salt and freshly ground pepper ½ c. flavored olive oil (basil oil, chile oil, or rosemary oil) **I prefer lemon flavored oil. Juice of one lemon ½ c. raspberry vinegar 1 t. Dijon mustard 1 T. sugar 1 T. poppy seeds ½ c. extra virgin olive oil 12 c. mixed light colored baby greens, such as bibb, Boston, romaine, frisee, and Belgian endive, torn into bite size pieces 1 c. sliced mushrooms 1 c. chopped walnuts, lightly toasted 1 c. fresh raspberries	Season scallops with salt and pepper. Heat the flavored oil in a 12 in. skillet over med. high heat. Add the scallops and saute until cooked through, turning once, about 3 minutes. Drizzle with lemon juice. Transfer to a bowl and set aside. Make the vinaigrette: In a small bowl whisk together the vinegar, mustard, sugar, ½ t. salt, 1 t. pepper, and poppy seeds. Add the olive oil in a thin, steady stream, whisking constantly until the vinaigrette is thick and emulsified. Set aside. In a large bowl toss together the greens and mushrooms. Divide the greens among 4 individual serving plates. Arrange the scallops on top of the greens. Sprinkle with chopped walnuts and raspberries. Drizzle with half of the vinaigrette and pass the remainder separately.	My very favorite main dish salad!
SOUPS	Baked Potato Soup	Karie Apel	1 can chicken broth ½ can water 1 T. instant minced onion 5 T. butter 5 T. flour ½ t. salt 2 c. half & half 1/8 t. oregano 1/8 t. parsley ½ t. pepper 4 c. cubed potatoes with skin	Mix broth, water, onion, oregano, and parsley to boil and simmer for 5 minutes; melt butter and stir in flour, salt, and pepper, add half and half and cook until bubbly. Add potatoes and cook until potatoes are done. (Cook very slow!) Top with grated cheese, green onion, and bacon.	This is my very favorite soup!
	Baked Potato Soup	Michelle Montgomery	12 slices bacon 2/3 c. butter 2/3 c. flour 7 c. milk 4 large baked potatoes, peeled and cubed 4 green onions, chopped 1 1/4 c. shredded cheddar cheese 1 c. sour cream 1 t. salt and pepper	Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stockpot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue coking, stirring frequently, until cheese is melted.
	Broccoli Cheese Soup	Kristi Herd	16 oz. pkg. broccoli cuts small onion, chopped 1 can chicken broth 2 cans Cream of Mushroom soup large can milnot 2 lb. velveeta cheese salt & pepper, to taste	Cook broccoli and onion according to package directions. Use a potato masher to mash broccoli into fine pieces. Do not drain. Add remaining ingredients and cook over low heat until soup is hot and cheese is melted. Do not boil.
	Cheesy Potato Soup	Suzi Rosenhamer	1 pkg. Knorr’s Spring Vegetable Soup mix, dry 3 c. cubed potatoes 2 c. water salt and pepper; to taste	Bring all ingredients to a boil; cover; simmer for 20-25 minutes or until potatoes are fork tender. When potatoes are done add enough milk to fill the pan half full and return to boil. In separate bowl, add 3 T. flour to 1 c. milk and mix til flour is smooth and add to the pan mixing until it begins to thicken. Turn heat to low and add 8 oz. Velveeta; stirring occasionally until cheese is melted.
	Chicken And Green Chile Soup	Kristi Herd	3-4 chicken breasts, cooked and cubed 1 can chicken broth (may need more) 2 cans green chilies, chopped onion, diced 3 fresh tomatoes, diced (I use can diced tomatoes) 1 can shoe peg corn salt/pepper 1/2 c. half & half Garnish: Fritos, cheddar cheese, sour cream	Combine in saucepan all ingredients, except cream and cook for 3 hours. Add half & half. Bring to a boil. Serve with Fritos. Top with cheddar cheese and sour cream.
	Chicken Corn Soup	Tiffany Holden	1 3-4 lb. Chicken 3 quarts cold water 2 t salt 2 cups uncooked noodles 1 20-oz can white shoepeg corn, undrained 2 tablespoons chopped parsley 1/8 t pepper 2 hard-boiled eggs, chopped	Cook chicken slowly in the water and salt until tender. Remove and reserve broth. Remove meat from bone and chop fine. Add the noodles to simmering broth and cook until soft. Add corn, chicken and parsley. Season with salt and pepper to taste. Simmer for several minutes. Add the chopped eggs before serving. Can be refrigerated and reheated.
	Chili	Tiffany Holden	1 ½ lb. ground sirloin Brown with onion and drain Add: 1 can chopped green chilies 1 can Old El Paso Enchilada sauce (not red) 3 cans stewed tomatoes with Mexican recipe 1 T vinegar 1 can pinto beans 1 teaspoon salt 1 ½ tablesoon chili powder 1 tablespoon cumin ½ handful chooped parsley 1 teaspoon garlic salt, powder or clove 1 bay leaf	Cook in crockpot 2-3 hours.
	Chili Soup	Robyn Stapleton	1 lb. ground beef, browned & drained 5 c. water 2 (15 ½ oz.) cans Mexi-style stewed tomatoes 1 can black beans, rinse & drain 1 can whole kernel corn, drain 1 can (15 oz.) tomato sauce 1 can pinto beans, drain 1 can green beans, drain 1 pkg. chili seasoning 1 lg. onion, chopped 1 green pepper, chopped	Combine all in stew pot; simmer. Serve with cheese.
	Dinner Chowder	Kathi Morrison	½ pound hamburger meat 1 green pepper, chopped 1 11-ounce can nacho cheese soup or cheddar cheese soup 1 ¼ cups milk ½ cup frozen corn 1 medium tomato - chopped 1 tsp dried minced onion	Brown hamburger meat with chopped green pepper until no pink remains in meat. Drain fat. Stir in rest of ingredients. Cook, covered, on high for 7-10 minutes.	Prep Time: 5 minutes Cook Time: 15-20 minutes Yield: 3-4 servings Serve with cornbread
	Elephant Stew	Suzi Rosenhamer	1 medium elephant Flour (for gravy) Salt and pepper 2 rabbits (optional)	Cut elephant into small bite sized pieces. This takes one month if both husband and wife work together. Cook meat outdoors for about 4 weeks. Stir occasionally. Keep the fire going. During the last day of the fourth week, make about 495 gallons of brown gravy. Pour over meat and stir thoroughly. Serves 3,500 people. If more people are expected, add the rabbits. But remember...most people don't like to find hare in their stew!!
	Enchilada Soup	Kathi Morrison	½ pound lean ground beef ½ cup diced red bell pepper 1 garlic clove, pressed 2 cans (10-ounces each) enchilada sauce ¼ cup all-purpose flour 1 can (15-ounces) black beans, drained and rinsed 2 cans (14-14 ½ ounces each) beef broth 2 cups water 1 cup thinly sliced zucchini ¼ cup fresh cilantro 1 lime Grated Monterrey Jack cheese	Cook beef over medium-high heat 6-8 minutes or until no longer pink, breaking beef into crumbles. Dice bell pepper. Add pepper and garlic to meat. Cook and stir 2 minutes. Add enchilada sauce, flour, beans, broth and water. Bring to a boil; reduce heat to a simmer. Meanwhile, thinly slice zucchini and cut into quarters. Snip cilantro and squeeze juice from lime. Add zucchini to soup and simmer, uncovered, 2-3 minutes. Remove from heat; stir in cilantro and 2 TBSP lime juice. Ladle soup into bowls and top with grated Monterrey Jack.	Prep Time: 10 minutes Cook Time: approximately 20 minutes Yield: 8 servings Serve with toasted Cheese Quesadillas
	Green Chili Stew	Charlotte Apel	2 pounds lean beef or pork loin med. onion, chopped 1 garlic clove 2 T. oil 1 c. green chilies, diced 3 c. meat stock 1 large can tomatoes salt and pepper 2 cans pinto beans w/ jalepeno peppers 1 t. oregano 1 t. cayenne pepper 1 t. cumin	Boil 2 pounds of meat until tender. Remove from stock and cool. Reserve stock. Cook medium onion and garlic in oil til onion is transparent. Add green chilies, chopped meat, 3 cups of meat stock, can of tomatoes and salt and pepper. Simmer for 30 minutes or longer, may need to add more meat stock. Add beans, oregano, cayenne pepper, cumin and let simmer til ready to serve.	Serve over doritos. Can be frozen. Better the longer it cooks. Excellent as leftovers.
	Hearty Potato Soup	Maleah Rowe	6 med. potatoes, peeled and cubed 6 carrots, diced 2 celery stalks, diced 1 onion, chopped 6 tbs. butter or margarine 6 tbs all purpose flour 1tsp. salt 1/2 tsp. pepper 1 1/2 cups milk.	In a large kettle, cootk potatoes, carrots and celery in walter until tender, about 20:00. Drain, reserving liquid and setting vegatables aside. In the same kettle, saute' onion in butter until soft. Stir in flour, salt and pepper; gradually adding milk, stirring constantly until thickened. Gently stir in cooked veatables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
	Minestrone Soup	Kristi Herd	1 lb. hamburger 1 c. onion, chopped 1 c. diced potatoes 1 c. carrots, sliced 1/2 c. celery, sliced 32 oz. diced tomatoes 2 bay leaves 1/2 t. thyme 1 t. salt 1/4 t. basil 1/8 t. pepper 1 qt. water 1/2 c. white rice Garnish: grated cheddar cheese	Brown hamburger meat; drain. Put in stew pot. Add vegetables and spices to meat. Add water. Cover and simmer until vegetables are tender. Add rice 30 minutes before serving. Serve with grated cheese on top.
	Monkey Stew	Renee Bauman	2 pounds lean stew meat 5-6 carrots, sliced 4-5 celery, sliced 2 baking potatoes, cubed Cabbage, chopped - however much you like 1 large can whole tomatoes Salt & Pepper	Cook stew meat in a large pot, searing meat to hold in flavor. Add enough water to fill pot up halfway. Add carrots and celery. Add juice from tomato can and squeeze several tomatoes to add their juice and chop them and add too. Cook this on low 1 1/2 hours. Add potatoes and cabbage and cook 40 minutes more. Salt and pepper to taste.	It is called Monkey Stew because when we were little my brother would tease me and tell me we were eating monkey meat!
	Quick And Easy Soup Casserole	Barbara Holden	1 Lg can chunk style soup/heat and serve 1 box Jiffy biscuit or cornbread mix	Empty soup of your choice, undiluted, into 9X9X2 dish. Prepare mix according to package and spread evenly over top. Bake at 375 for 18-20 minutes.	Easily done in toaster oven as well.
	Southwestern Turkey Chili	Kathi Morrison	10 ounces lean ground turkey, crumbled 1 TBSP all-purpose flour 1 TBSP olive oil 1 (28-ounce) can whole tomatoes 2 (14 ½-ounce) can spicy black beans ¼ cup tomato paste Sour cream for garnish Chopped fresh cilantro for garnish Chopped red onion for garnish .	In a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread.	Prep Time: 5 minutes Cook Time: 20 minutes Yield: 4 servings Serve with Southwestern Corn Bread
	Spicy Chicken Soup	Robyn Stapleton	3 lb. chicken 3 cans chicken broth 2 cans Rotel 16 oz. frozen kernel corn 1 lg. onion, chopped 4 garlic cloves, pressed 1 t. oregano	Boil, simmer for 2 hours.
	Spicy Chicken Tortilla Soup	Barbara Holden	1 can (15oz) diced tomatoes 1 1/2 t chili powder 1 1/2 t ground cumin 1/4 t pepper 2 t Worcestershire sauce 1/2 t hot-pepper sauce 2 t olive oil 1 lb boneless, skinless chicken breasts/cut into 1" pieces 1 med onion, chopped 1-2 jalapeno chili peppers 2 cloves garlic, minced 2 cans (14 1/2 oz) chicken broth 1/4 c all purpose flour 1/2 c water 1/3 c sour cream 1/3 chopped cilantro 4 oz tortilla chips, crushed	Blend tomatoes (with juice), chili powder, cumin, pepper, Worcestshire sauce and hot pepper sauce. Warm oil in pot over medium-high heat. When hot, cook chicken, onion, jalapeno pepper and garlic until chicken is no longer pink and onion is soft. Reduce heat to low, add tomato mixture and broth, and simmer, uncovered, 15 minutes. In another bowl, whisk flour and water until smooth. Add to soup and keep soup to just barely boiling. Simmer 5 minutes. Add sour cream and stir until well blended. Stir in cilantro, garnish with chips and serve hot.
	Taco Soup	Jill Porter	1 lb. ground beef, cooked and drained 1 small onion, cooked with beef 1 tsp. salt 1 tsp. pepper 1 15 oz. can pinto beans - rinsed and drained 1 16 oz. can black beans - rinsed and drained 1 15 oz. can kidney beans - rinsed and drained 1 can Rotel 2 cans stewed tomatoes 1 can corn or hominy - drained 1 pkg. taco seasoning 1 pkg. dry Ranch dressing mix 2 cups water	In large pot, mix all ingredients. Bring to boil and reduce heat and simmer for 30 min. Top with shredded cheese and serve with cornbread or tortilla chips.
	Tortilla Soup	Renee Bauman	1 envelope Lipton noodle soup with chicken broth 2 1/2 c. water 1 can diced tomatoes 1 can ranch style pinto beans 1 med. onion, chopped 1 small can chopped green chilies 1 c. cooked diced chicken 1 chopped zucchini 1 chopped yellow squash 1/2 t. cumin dash of Tabasco sauce Monterrey Jack and cheddar cheese, grated Tortilla chips	Mix all ingredients together and heat through; about 8 minutes. Pour soup mixture over desired amount of chips and cheese.
	Wash Day Soup	Robyn Stapleton	1 lb. hamburger, brown 1 head (med.) cabbage, shredded 1 med. onion, chopped 1 med. green pepper, chopped 5-6 med. ripe tomatoes, sliced Whole pod okra-small to medium 1 stick margarine Salt/pepper	Brown hamburger in large deep kettle, do not drain. Shred ½ cabbage head; put on top of ground beef. Add layer of ½ onion; chopped. ½ green pepper; chopped. 3 tomatoes and salt and pepper. Repeat layers. Add okra to cover top. Cut up 1 stick margarine and place on top. Salt and pepper. Cover and cook on stove top on very low heat until okra is tender about 2 hours. Serve with cornbread.
	White Chicken Chili	Maleah Rowe	3 cans Great Northern Beans, rinse and drain 2 1/2 c cooked chopped rotisseri chicken 1 cup chopped onion 2 med. sweet peppers chopped 2 tbs. minced garlic 2 tsp. cumin 1/2 tsp salt 1/2 tsp. oregano 3 1/2 cups chicken broth	Place all in crockpot on low setting for 8-10 hours or 4-6 on high. Add shredded chees and eat with tortilla chips.
	White Chili	Dawn Hubbard	2 ½ cups water 1 teaspoon lemon pepper 1 teaspoon cumin powder 1 clove garlic 1 cup chopped onion 4 chopped chicken breasts fully cooked 2 (9oz) packages frozen shoepeg white corn 2 (4oz) cans diced green chiles (undrained) 2 (15oz) cans white or northern beans (undrained)	Add all ingredients and heat on low until warm.	(2 grams fat per serving)
VEGGIES	Broccoli Casserole	Maleah Rowe	2 tbsp. oleo 1/2 c. onion, chopped 1/2 c. celery, chopped 1 pkg. frozen chopped broccoli 1 can cream of chicken soup 3/4 c. milk 1 c. water 1 c. instant rice 1 sm. jar cheese whiz	Brown onion and celery in oleo. Add water when hot. Add broccoli after it thaws.Cover and let it steam for 10 minutes over low heat. Add remaining ingredients. Season to taste. Bring to a boil then spread in a buttered casserole dish. Bake at 350 for 20 - 30 minutes. Add more rice if desired.
	Asparagus Casserole	Karie Apel	1 tube Ritz crackers, crushed 1 stick margarine, melted 2-4 cans asparagus, drained (more is better) ½ c. slivered almonds Sauce: 1/4 c. butter 3/4 c. milk 3 T. flour 1/4 t. salt 1 jar Old English cheese, or ½ lb. Velveeta, melted	Mix melted butter with cracker crumbs. Spread 1/3 of the mixture into casserole dish (9x13) Put asparagus on top and sprinkle with almonds. Pour sauce over top of asparagus. Top with remaining crumb mixture. Bake at 375 degrees for 15 minutes.
	Asparagus Spears	Brenda Neundorf	Fresh asparagus spears olive oil proscuetto ham coarse salt	Dip asparagus in olive oil, wrap in ham, sprinkle with salt and heat at 325 degrees for 20 minutes.
	Asparagus Spears	Brenda Neundorf	Fresh asparagus spears olive oil proscuetto ham coarse salt	Dip asparagus in olive oil, wrap in ham, sprinkle with salt and heat at 325 degrees for 20 minutes.
	Baked Cabbage	Kerry Robinson	2 T. butter or margarine 2 T. flour 1 1/2 c. milk 4-5 c. cut cabbage 1 1/2 t. salt 1/2 lb. grated cheddar cheese 1/2 c. cornflakes (crumbled)	Salt and cook cabbage until tender. Drain, Grease baking dish and add cabbage, cheese and white sauce, Sprinkle corn flakes over top and bake at 350 until golden brown.
	Baked Corn Casserole	Charlotte Apel	1 can cream style corn 1 can whole kernel corn, drain ½ onion, chopped 1 can green chilies, chopped 1 sm. jar pimentos, diced 2/3 c. milk 1 egg, well beaten 1 c. saltine cracker crumbs 1 c. American cheese, grated 1/4 c. margarine, melted 2 T. sugar 1/4 t. black pepper 1/8 t. red pepper 1 t. salt	Combine all ingredients and mix well. Pour in square casserole dish. Bake one hour at 350 degrees.	This is an awesome pot luck casserole. It travels well and everyone loves it.
	Basil Potatoes	Karie Apel	1 T. olive oil ½ c. dry sherry 1 small onion, chopped 2 shallots, chopped 3 cloves garlic, chopped 5 med. thinly sliced potatoes (Yukon Gold) 2 T. Basil leaves (roll up leaves like cigar to jullienne) 1 c. whipping cream ½ c. fresh parmesan cheese, grated	Saute onion, shallots, and garlic in oil until you can smell aroma. Add sherry and reduce by half. Layer in baking dish...three layers each in this order: potatoes, saute mixture, cream, basil, and parmesan cheese. Bake 40 minutes or until potatoes are tender at 375 degrees. Usually takes 50 min.- 1 hour.	Great when you want a lighter potato dish.
	Carrots Supreme	Tiffany Holden	1 Tablespoon butter or margerine 1 can corn 1 can mushroom stems and pieces ½ c grated parmesan 1 c soft bread crumbs.	Cook until carrots are tender. About 30-35 minutes at 350.
	Cheesy Rice & Corn Casserole	Tiffany Johnston	½ cup cream cheese – chive & onion 1 egg, beaten 2 cups cooked minute rice 1 can (15 ¼ oz) corn with red & green peppers, drained 1 cup 4 cheese Mexican style shredded cheese, divided 2 Tbsp chopped fresh cilantro	Preheat oven to 375 F. Mix cream cheese & egg in large bowl until well blended. Stir in rice, corn, ¾ cup of the cheese and cilantro. Pour mixture into greased 1 ½ qt baking dish. Sprinkle with remaining ¼ cup cheese. Bake 20 to 25 min or until cheese on top is melted and lightly browned.
	Corn And Broccoli Pudding	Barbara Holden	3 cups fresh or frozen broccoli florets 1 T unsalted butter 5 scallions, white and green parts, chopped 1 can (14 3/4oz) creamed corn 2 large eggs, slightly beaten 2 cups frozen yellow corn, thawed 6 large basil leaves, cut crosswise into fine strips, OR 1 tsp dried basil 1 tsp sugar 1/2 tsp salt freshly ground black peppercorns 1/8 tsp turmeric 2 slices firm white bread, crusts removed, cut in 1/2 inch cubes Parmesan	Place rack in center of oven and preheat to 350 degrees. Coat 1 1/2 quart baking dish with cooking spray. Steam broccoli until tender, drain. Melt butter and stir in scallions sauteing until onion is soft. In bowl, beat eggs and mix in sauteed scallions. Add creamed corn, corn kernels, broccoli,basil, sugar, salt, pepper to tast and turmeric. Pour all into dish and top with cubed bread. Bake 40 minutes until center feels springy and an inserted knife comes out clean. Let pudding sit 15 minutes before serving and sprinkle with parmesan cheese.	Makes 6 servings
	Corn Casserole	Maleah Rowe	1 can cream style corn 1 can whole kernel corn 1 c. sour cream 2 eggs 1 stick melted butter 1 box jiffy corn muffin mix	Mix all. Pour in ungreased pan (3 quart casserole dish). 350 degrees. 50-55 minutes. Should be golden brown, oulling away from sides slightly
	Corn Casserole	Kathi Morrison	1 (15-ounce) can cream-style corn 1 (11-ounce) can whole niblet-style corn 2 eggs 1 cup sour cream 1 (8.5-ounce) pkg dry corn bread mix ½ cup butter, melted 1 cup shredded Cheddar cheese	Preheat oven to 350 degrees. Grease a 8 X 12 inch casserole dish. In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm. **Can also be served cold!	Prep Time: 15 minutes Cook Time: 45 minutes Yield: 4 servings Serve with BBQ Roast Beef Sandwiches
	Corn Casserole	Leah Kennedy	1 can cream style corn 1 can whole kernel corn (drained) 1/2 C. chopped onion 1 can green chiles (can use 1/2 c. chopped green pepper) Small jar chopped pimento, opt. 2/3 C. milk 1 C. cracker crumbs 1/4 C. melted oleo 1 egg, well beaten 1 C. grated cheese 2 T. sugar Salt & pepper to taste	Combine all ingredients. Pour into buttered 2 Qt. casserole. Top with paprika. Bake at 350 for 1 hr.
	Corn Casserolef	Kristi Herd	1 can Cream style corn 1 can whole kernel corn, drained 1 box Jiffy corn muffin mix 1/3 c. oil 1/2 c. sour cream 1/2 c. cheddar cheese, grated 2 eggs	Mix and bake at 375 degrees for 35-40 minutes. Top with 1/2 c. more cheese. Bake 10 minutes.	This is good leftover and cold.
	Crispy Topped Creamy Spinach	Tiffany Johnston	2 pkg (10oz each) frozen chopped spinach, thawed, well drained 1 container (8oz) cream cheese – chive & onion ½ cup ranch dressing 2 eggs, lightly beaten 1 ½ cups shredded cheddar cheese, divided 1 cup crushed ritz crackers, divided	Preheat oven to 375 F. Mix spinach, cream cheese, dressing, eggs and ¾ cup of the cheese in large bowl. Stir in ½ cup of the crackers. Spoon spinach mixture evenly into greased 2 qt casserole dish. Sprinkle with remaining ½ c crushed crackers and remaining ¾ c cheese. Bake 20-25 min or until heated through and cheese on top is melted.
	Crock-pot Creamed Corn	Maleah Rowe	2(10 oz.) pkg. frozen corn 1/8 c. sugar 1/2 stick oleo 1(8 oz.) pkg. cream cheese 6 Tbsp. water	Put all ingredients in crock-pot and set on low for 4 hours. Stir occasionally.
	Garlic Parsley Potatoes	Tiffany Holden	3 lbs medium-red potatoes; unpeeled and sliced ¼ c olive oil 6 cloves minced garlic 1 t salt ½ t freshly ground pepper 2 T chopped parsley; divided	Combine potatoes, oil, garlic and spices. Toss to coat well. Layer half in a lightly buttered 12X8 dish. Sprinkle ½ of the parsley and then layer remaining potato mixture. Cover and bake for 45 minutes at 350 (make sure tender). Uncover and sprinkle remaining parsley over potatoes.
	Green Bean Casserole	Tiffany Johnston	1 can (10 ¾ oz) cream of mushroom soup or 98% fat free cream of mushroom soup ½ cup milk 1 tsp soy sauce Dash pepper 4 cups cooked cut green beans 1-1/3 cups French fried onions	Mix soup, milk, soy, pepper, beans and 2/3 cup onions in ½ qt casserole Bake at 350 F for 25 min or until hot. Stir and then sprinkle with remaining onions. Bake 5 min.
	Green Bean Casserole	Maleah Rowe	1 can condensed cream of mushroom soup 1/3 c. skim milk 1 pound green beans 4 small, chopped, white onions 2 sliced green peppers 1/2 tsp. paprika 4 tsp. bread crumbs salt and pepper to taste 1 tsp. parmesan cheese	Heat condensed soup and milk in pan. In an oiled baking dish, place alternating layers of veggies, topping each layer w/ 1/3 of warmed mushroom sauce, paprika, and bread crumbs. Salt and pepper to taste. Top with cheese and remaining bread crumbs.
	Green Bean Casserole	Kristi Herd	2 cubes margarine 2 pkg. Club crackers, crushed 1 can Cream of Chicken soup small can evaporated milk 1 T. minced onion 1 can water chestnuts, sliced and drained 4 hard boiled eggs, sliced 3-4 cans cut green beans, drained mushrooms, sliced, optional	Melt butter and add crackers. Line a 9x13 dish with crumb mixture; reserve a little bit for the top. Mix and pour the remaining ingredients over crust. Top with reserved crumbs. Bake at 350 degrees until hot through.
	Green Bean Casserole	Kathi Morrison	2 TBSP melted butter 2 TBSP flour 1 tsp salt ½ tsp pepper 1 tsp sugar ½ finely chopped white onion 1 cup sour cream 2 cans French style Green Beans - drained ½ pound grated Cheddar cheese ½ cup Corn Flake crumbs	Preheat oven to 350 degrees. Melt butter in saucepan, add flour and cook gently. Stir in seasonings and sour cream. Fold in French style Green Beans. Place in 2 quart casserole dish, cover with cheese, then top with the Corn Flake crumbs. Bake uncovered for 30 minutes.	Prep Time: 15 minutes Cook Time: 30 minutes Yields: 5 to 6 servings (Can be easily doubled) Serve with Lasagna Pasta Toss *This recipe has always been a staple in my family, especially for holiday meals. I always double the recipe and use 5 cans of green beans.
	Green Bean Casserole	Leah Kennedy	2 sticks margarine 2 sticks Club crackers, crushed 1 can Cream of chicken or mushroom soup small can evaporated milk 2 T. minced onion small can mushrooms, optional small can sliced water chestnuts 3 or 4 boiled eggs, chopped 3 - 4 cans cut green beans, drained	Melt margarine and mix with cracker crumbs. Line 9 x 13 dish with cracker mixture; reserving small amount for topping. Combine remaining ingredients; pour over crumbs. Top with reserved crumbs. Bake at 350 degrees til hot and bubbly.	I use 4 cans green beans.
	Green Beans And Carrots Parmesan	Barbara Holden	4 med carrots, cut into 3" matchsticks 1 pkg (8-10 oz) frozen whole green beans 1 T Canola oil 2 T grated Parmesan cheese	Place steamer basket in large pot with 2 inches of water. Bring to a boil over high heat. Place carrots and beans in basket and steam about 10 mins. Drain and toss with oil. Place in serving dish and sprinkle with cheese.	Makes 4 servings.
	Hash Brown Casserole	Suzi Rosenhamer	2 bags hash brown potatoes, thawed 16 oz. Velveeta, cubed 8 oz. sour cream 16 oz. Hellman’s mayo 8 oz. shredded mozzarella cheese Bacon Bits Paprika Parsley	Combine mayo and sour cream. Stir in cubed Velveeta and potatoes. Spread in 9 x 13 pan. Sprinkle with mozzarella, bacon bits, parsley, and paprika. Bake at 400 degrees for one hour. For a one pan meal, you can add cubed ham or browned hamburger meat that has been drained.
	Hominy Casserole	Charlotte Apel	2 cans hominy, drain 1 can Cream of Mushroom soup 1 can Rotel 6 oz. Velveeta, cubed	Combine all ingredients. Pour in casserole dish. Bake 30 minutes at 350 degrees. Stir well before serving.
	I Am What I Yam!	Suzi Rosenhamer	2 lg. cans yams, drain 1 1/4 c. sugar ½ c. margarine 2 eggs 1 c. milk ½ t. cinnamon ½ t. nutmeg Topping: 1 c. Frosted Flakes, crushed 1 c. nuts, chopped ½ stick margarine, melted	Mash yams in 9 x 13 glass cooking dish. Mix all ingredients and pour over yams. Bake at 400 degrees for 20 minutes. Topping: Combine all ingredients. Spread evenly over yams and bake for 10 minutes.
	Jalapeno Corn	Tiffany Johnston	2 3 oz pkg cream cheese 2 tsp oleo ¼ cup milk 2 cans white corn Drained, sliced jalapeno peppers (amount depends on personal preference) Dried bread crumbs Paprika	Melt cream cheese, oleo & milk in baking dish in microwave. Drain corn and add to mixture, coating thoroughly. Smooth out in casserole dish. Top with jalapeno slices. Sprinkle first with bread crumbs, then lightly with paprika. Bake at 350 F for 30 min.
	Linda's Hominy	Kristi Herd	4 cans hominy, drained(I use 2 white and 2 yellow) 1 can Cream of Mushroom soup 2 cans chopped green chilies mushrooms, fresh and sliced 1/2 stick butter or margarine 1 lb. velveeta, sliced jalepenos, chopped 8 oz. sour cream	Combine all of the ingredients except sour cream. Bake at 350 degrees for one hour. Before serving, add sour cream. I put it all in my crock pot. Still add sour cream before serving.	This is my sister-in-law, Linda's recipe, that is why I call it Linda's hominy.
	Marjoram Potatoes	Michelle Montgomery	4 medium potatoes, thickly sliced 2 medium onions, thickly sliced 2 t. marjoram leaves 1 1/2 t. salt 1/4 c. butter	Preheat oven to 400 degrees. In a 9 x9-inch baking pan, layer potatoes, then onions. Top with marjoram leaves and salt. Dot butter over potatoes. Cover pan, bake 40 minutes or until vegetables are tender.
	Mexican Rice	Charlotte Apel	6 c. minute rice, cooked 2 cans Rotel 1 lb. Monterrey Jack cheese, grated 16 oz. sour cream 1 can (7 oz.) green chilies, chopped 1/4 t. garlic salt 1/4 t. onion salt	Combine rice and rotel; add seasonings. Combine in a separate bowl the sour cream and green chilies. Put ½ rice mixture in round casserole dish. Cover with the grated cheese. Spread the sour cream mixture over cheese. Top with remaining rice mixture. Bake 20 minutes at 350 degrees or til hot and bubbly.
	Peas And Orzo	Tiffany Holden	1 c chicken broth ¼ c heavy cream 2 10 oz bags frozen peas 1 c orzo pasta, cooked and drained ¼ c grated parmesan	Heat broth and cream in sauce pan over med-high heat. Bring to boil and add peas and cook 3 minutes. Stir in cooked orzo and sprinkle cheese over top.
	Pineapple Casserole	Leah Kennedy	2 - 20 oz. cans crushed pineapple, drained 1/2 c. sugar 3 T. flour 3 T. pineapple juice 2 c. grated cheese 1 1/2 c. Ritz crackers, crushed 1 stick margarine	Combine sugar, flour, pineapple juice and crushed pineapple. Pour into greased 8 x 8 casserole dish. Top with cheese, then crackers. Melt margarine and drizzle over top. Bake 30 minutes at 350 degrees.
	Potato Casserole	Maleah Rowe	2 lbs. frozen hash browns 1/2 cup melted oleo 1 tsp. salt 1/2 tsp pepper 2 tbs dry diced onions 1 can chopped green chilies 1/2 pint sour cream 2 c. grated cheese 1/4 c. oleo 2 c. crushed corn flakes	Thaw potatoes. Combine first 8 ingredients in a 9 by 13 casserole dish. Mix 1/2 c. oleo and corn flakes. Put over top. Bake 45 minutes to an hour at 350 degrees. Serves 15
	Pronto Pasta Bake	Maleah Rowe	12 oz. rotini pasta, uncooked 2 med. zucchini, coursely chopped 2 garlic cloves pressed 1 jar (48 0z) spaghetti sauce 1 tsp. dried basil leaves 2 oz. fresh parmesaon grated (1/2 cup) 2 cups (8 0z) shredded mozzarella cheese	Pre heat oven to 375. Cook pastaa to pachage directions; drain. Chop > zucchinini, press garlic and put into bowl ,add spagetti sauce and basil. > Grate Parmesan cheese. In a 9X13 layter 1/3 of spaghetti mixture, half of > the pasta, and 1/3 of the spaghettie sauce mixture and half of each of the > cheeses. Repeat layers with remaining pasta,sauce and cheses. Cover with > foil and bake 45:00. Serve with garlic bread if desired.
	Sam & Kim’s Au Gratin Potatoes	Karie Apel	3-6 medium potatoes, about 2 pounds 1/4 c. butter ½ medium onion, chopped 2-3 T. flour 1 t. salt 1/4 t. pepper 2 c. milk 2 c. shredded sharp Cheddar cheese (8 oz.) 1/4 c. dry bread crumbs paprika	Heat oven to 375 degrees. Prepare potatoes as directed.(peel and slice) Cut into enough thin slices to measure about 4 cups. Heat butter in 2 qt. saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally. Stir in flour, salt and pepper. Cook stirring constantly, until bubbly; remove from heat. Stir in milk and 1 ½ c. cheese. Heat to boiling, stirring constantly. Boil and stir one minute. Spread potatoes in ungreased 1 ½ qt. casserole dish. Pour cheese sauce over potatoes. Bake uncovered one hour. Mix remaining cheese and bread crumbs. Sprinkle over potatoes; sprinkle with paprika. Bake 15-20 minutes longer or until top is brown and bubbly. **Do not double–potatoes will not cook. Best if you let it set up for 15-20 minutes before serving.	These are the best au gratin potatoes ever!
	Scalloped Corn	Tiffany Holden	4 c fresh or frozen corn 3 eggs, beaten 1 c milk 10 saltines, crushed 3 T. butter melter 1 T sugar 1 T finely chopped onion	Combine in large bowl. Bake at 325 for 1 hour.
	Scalloped Pineapple	Maleah Rowe	8 slices white bread; crust removed and cubed 2 c. sugar 3 beaten eggs 2 sticks butter melted 2 cans chunk pineapple drained 1/2 c. milk	Mix, and bake at 350 degrees. 1 hour, watch at end for top burning. Dip out excess butter on top if needed.
	Scalloped Potatoes	Jennie Robinson	1/4 cup chopped onion 1/4 cup butter 1/4 cup flour 21/2 cups milk 5 large potatoes (scalloped) 3/4 cup sharp cheddar cheese	Sauce: Melt butter, add onion and cook till translucent. Stir in flour, 11/2 teas.salt, 1/8 teas. pepper. Add milk and cook till sauce has thickened. Add 3/4 cup grated sharp cheddar cheese and melt. Layer sprayed pan, potatoes, sauce, potatoes,sauce etc. Cook covered dish at 350 degrees for 45 minutes. Uncover and cook for another 30 minutes.
	Scalloped Potatoes	Michelle Montgomery	2 Tbsp. Butter 2 Tbsp. Flour 1 Cup Milk ¾ Cup Velveeta Cheese 4 potatoes, peeled and sliced thinly 1 onion, finely chopped	In medium saucepan, combine butter, flour, and milk to create a white sauce. Add cheese; heat until cheese is melted. Place potatoes and onion in casserole dish (13x9x2 dish works well). Pour sauce over potatoes. Cover and bake for 1 hour at 350 degrees.
	Spinach Supreme Squares	Tiffany Holden	1 cup bisquick ¼ cup milk 4 eggs, divided ½ cup chopped onion 1 10-oz pkg frozen chopped spinach, thawed and drained ½ cup Parmesan cheese 4 oz shredded cheddar cheese 12 oz cottage cheese ½ t salt 2 cloves, crushed garlic	Mix mix, milk, 2 eggs and onion; beat vigorously. Spread in greased 12X7 ½ dish. Mix remaining ingredients and spread evenly over batter. Bake 30 minutes at 375. Let stand about 5 minutes before serving. Sprinkle with shredded cheese prior to serving.
	Squash Casserole	Robyn Stapleton	4-5 yellow squash, diced 4 green onions, chopped with tops Salt/pepper Velveeta cheese	Cook diced squash in salted water until slightly tender. Do not over cook. Drain, mix in green onions and toss, add salt and pepper. Put in casserole and 4-5 T. butter. Bake in oven at 350 degrees for about 10-15 minutes. Put cheese on top continue to bake until thoroughly melted.
	Sweet Potato Casserole	Karie Apel	4 large sweet potatoes, peeled and thinly sliced 1 T. olive oil 6 oz. pancetta, diced 1 med. onion, diced 3 cloves garlic, chopped 3 shallots, chopped 2 red bell pepper, julienned 1 c. dry sherry salt and black pepper to taste ½ c. fresh Parmesan cheese, grated 1 c. grated Gouda cheese	Preheat oven to 375 degrees. Place potatoes in water to cover, and set aside. In a medium size saute pan, heat olive oil until hot. Add pancetta and cook until crisp and brown. Add onion, garlic, shallots and peppers and cook until you can smell the aroma, about 2 minutes. Add sherry and boil over high heat until reduced by about half, 3-4 minutes. Season with salt and pepper and allow to cool. Grease a 2 quart baking dish with a bit of olive oil or cooking spray. Line bottom of pan with a layer of potatoes. Top the first layer with one third of the onion mixture, then one third of each of the cheeses. Repeat the two more layers. Cover with foil and bake for 30 minutes. Remove foil and cook until potatoes are fork tender about 15 more minutes. Remove from the oven and allow to cool for 2 minutes before cutting into pieces. Serve hot.	This is Charlotte’s special request every year for the Apel Christmas dinner!! Super Yummy!!!
	Sweet Potato Casserole	Michelle Montgomery	2 29 oz. Cans sweet potatoes 1 cup sugar 1 Tbsp. Vanilla 1 stick margarine 2 tsp. Almond extract 2 eggs Topping: 1 cup brown sugar 1 stick margarine ½ cup self-rising flour ½ cup chopped pecans	Drain yams. Mash in bowl. Add remaining ingredients. Spread into 13 x 9-inch casserole dish. Topping: Mix all ingredients and spread over sweet potato mixture. Bake at 350 degrees for 30 minutes or until top in browned.
	“good” Rice	Robyn Stapleton	2 c. rice (long grain-not instant) 3 c. beef bouillion 1 med. onion, chopped ½ c. water 1 t. oregano ½ stick margarine 1 can mushrooms	Heat broth and water. Add to other ingredients in a 2 quart baking dish. Bake at 400 degrees about 40 minutes.

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Charlotte has compiled this list of recipes from friends and family for your pleasure. There are more to come!