| Category | Title | Author | Ingredients | Directions | Notes |
| BEEF | 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. | |
| 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. | ||
| 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. | ||
| CHICKEN | 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 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 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. | ||
| 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. | ||
| DESSERTS | 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. | |
| 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. | ||
| OTHER | 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. | |
| SALADS | 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. | |
| 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. | ||
| 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. | ||
| SEAFOOD | 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. | |
| SOUPS | 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. |
| To display recipes from a specific Author, just click on their name below | |
| All Authors | |
| Barbara Holden | |
| Bob The Builder | |
| Brenda Neundorf | |
| Charlotte Apel | |
| Chris Apel | |
| Dawn Hubbard | |
| Jennie Robinson | |
| Jennifer Rogers | |
| Jill Porter | |
| Karie Apel | |
| Kathi Morrison | |
| Kerry Robinson | |
| Kim Riley | |
| Kristi Herd | |
| Kristi Morain | |
| Leah Kennedy | |
| Lori Parks | |
| Maleah Rowe | |
| Michelle Montgomery | |
| Renee Bauman | |
| Robyn Stapleton | |
| Suzi Rosenhamer | |
| Tiffany Holden | |
| Tiffany Johnston | |
| Unknown | |
| To display recipes for a specific Category, just click on the category below | |
| All Categories | |
| APPETIZERS | |
| BEEF | |
| BREADS | |
| CHICKEN | |
| DESSERTS | |
| OTHER | |
| PORK | |
| SALADS | |
| SEAFOOD | |
| SOUPS | |
| VEGGIES | |