| Category | Title | Author | Ingredients | Directions | Notes |
| APPETIZERS | 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. |
| 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. | ||
| 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. | ||
| 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! | |
| BEEF | 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. | |
| 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.
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| 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! | |
| 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 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. | |
| 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. | |
| BREADS | 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. |
| 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. | ||
| CHICKEN | 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 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. | |
| 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. | |
| 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! | |
| 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.
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| 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.
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| DESSERTS | 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 | ||
| 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.
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| 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!
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| 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! | |
| 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. | ||
| 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!! | |
| 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! | |
| OTHER | 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. |
| PORK | 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. |
| 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! | |
| 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.
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| 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. | ||
| 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.
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| SALADS | 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. |
| 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.
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| 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. | ||
| SOUPS | 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. |
| VEGGIES | 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. |
| 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.
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| 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.
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