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