| Category | Title | Author | Ingredients | Directions | Notes |
| APPETIZERS | 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.
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| BEEF | 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. | |
| CHICKEN | 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.
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| DESSERTS | 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.
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| 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 | ||
| 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.
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| 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. | ||
| 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.
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| 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.
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| SALADS | 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.
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| 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.
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| SOUPS | 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)
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