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