| Category | Title | Author | Ingredients | Directions | Notes |
| BEEF | Crock Pot Beef And Noodles | Renee Bauman | 1-2 pounds of beef stew meat
1 med. can of sliced mushrooms with juice 1 can Cream of Celery soup 3/4 c. water 1 can Cream of Mushroom soup 1 pkg. dry Lipton Onion soup mix 1 pkg. dry McCormicks brown gravy mix 1 pkg. egg noodles | Put raw stew meat in crock pot. Add all other ingredients except noodles. Stir together in crock pot. Cook on low 6-8 hours. Serve over cooked egg noodles.
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| CHICKEN | Chicken Spaghetti | Renee Bauman | 1 whole chicken
1 pkg. spaghetti 3/4 c. milk 1 can Cream of Chicken soup 1 can Cream of Mushroom soup 1 T. chopped pimentoes 1 T. parsley 3/4 c. Parmesan cheese salt and pepper | Boil chicken, save 3/4 c. broth. Mix together milk, broth, soups, pimentoes, parsley and Parmesan cheese. Stir in chopped, cooked chicken. Stir in cooked spaghetti noodles. Bake at 350 degrees for 30 minutes. | |
| Foil Baked Chicken And Vegetables | Renee Bauman | 4 skinless, boneless chicken breasts
2 carrots, sliced 8 oz. fresh mushrooms, sliced 2 squash or zucchini, sliced(or green beans or potato slices) 4 T. butter 8 T. cooking sherry, wine, or chicken broth Pepper to taste Seasoned salt to taste | Place one chicken breast on 12 in. piece of foil. Cover each piece of chicken with vegetables, butter wine, pepper and seasoned salt. Fold up to make tight pouch. Place pouches on cookie sheet and bake 30-40 minutes. | ||
| Parmesan Baked Chicken | Renee Bauman | 8 boneless chicken breasts
1/2 c. butter 2 cloves garlic, minced Crumb Mixture: 1/2 c. Italian bread crumbs 1 1/2 c. grated Cheddar cheese 1/4 c. grated Parmesan cheese 1 t. salt 1/2 t. pepper | Melt butter and mix with garlic. Combine all ingredients for crumb mixture. Dip chicken breasts in butter, then roll and coat in crumb mixture. Drizzle any remaining butter on top and sprinkle with any remaining crumbs. Bake at 350 degrees for 45-60 minutes or until tender. | ||
| Poppyseed Chicken | Renee Bauman | 4 chicken breasts
2 cans Cream of Chicken soup 1 c. sour cream 1/2 c. cooking wine poppy seeds 1 sleeve Ritz crackers melted butter | Cook chicken breasts as desired. Cut up and put in bottom of baking dish. Combine soup, sour cream and wine; pour over chicken. Sprinkle with poppy seeds. Bake at 350 degrees for 30 minutes. Crush crackers and mix with melted butter; sprinkle on top of casserole and bake 5-10 minutes longer. | ||
| DESSERTS | Brownie Cake | Renee Bauman | Cake:
2 sticks margarine 4 T. cocoa 1 c. hot water 2 c. flour 2 c. sugar 1 t. baking soda 2 eggs 1/2 c. buttermilk 1 t. vanilla Icing: 4 T. cocoa 6 T. milk 1 stick margarine 1 box powdered sugar 1 t. vanilla 1 c. chopped pecans (opt.) | Cake:
Sift together flour, sugar, and baking soda; set aside. Mix and bring to boil margarine, cocoa, and hot water. Pour over sifted mixture and stir. Add eggs, buttermilk, vanilla, and stir. Bake at 400 degrees for 20 minutes in a 9 x 13 pan. Icing: Mix cocoa, milk, and margarine and bring to a boil. Remove from heat and add powdered sugar, vanilla, pecans and frost warm cake immediately. | |
| Chocolate Raspberry Cream Cheese Pie | Renee Bauman | 2 pkg. (3 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk 1 egg 3 T. lemon juice 1 t. vanilla 1 c. raspberries (fresh or frozen) 1 (6 oz.) chocolate pie crust Chocolate Glaze: 2 (1 oz.) squares semi-sweet chocolate 1/4 c. whipping cream | Pie:
Heat oven to 350 degrees. With mixer, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add egg, lemon juice, and vanilla. Mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost soft, then cool. Chocolate Glaze: Melt over low heat: 2 (1 oz.) squares semi-sweet chocolate with 1/4 c. whipping cream. Cook and stir until thickened and smooth. Remove. Top cheesecake with glaze and chill. | ||
| Chocolate Trifle | Renee Bauman | 1 boxed chocolate cake mix
1/2 c. Kailua 4 boxes chocolate mousse mix 8 Score candy bars, crushed 32 oz. Cool Whip Hershey bar, small | Bake chocolate cake as directed on box. Pierce with fork and drizzle Kailua on top. Cut cake into pieces and place portion in bottom of trifle bowl. Add portion of candy bar bits, portion of mousse, and portion of cool whip. Repeat layers and top with shavings of Hershey bar. Recipe can be made without the Kailua as well. | ||
| Easy Key Lime Pie | Renee Bauman | 5 egg yolks, beaten
14 oz. can sweetened condensed milk 1/2 c. key lime juice 9 in. prepared graham cracker crust Whipped Topping Lime slices | Combine the egg yolks, milk, and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake at 375 degrees for 15 minutes. Allow to cool. Top with whipped topping and lime slices. | ||
| Fruit Pizza | Renee Bauman | 1 roll sugar cookie dough
1 pkg. cream cheese 3/4 c. sugar 1 t. vanilla Fresh slice fruit: bananas, strawberries, kiwi, grapes, raspberries, blueberries | Slice sugar cookie dough and cover a disposable pizza tin with slices; bake as directed on package for cookies. Cool. Mix cream cheese, sugar and vanilla. Spread onto cooled cookie. Top with circular rows of assorted fruits. Brush over fruit with lemon juice. | ||
| Pecan Pie | Renee Bauman | 3/4 c. white corn syrup
1/4 c. sugar 1/2 c. brown sugar 3 eggs dash of salt 2 t. vanilla 3 T. melted margarine 1 c. chopped or halved pecans | Mix all ingredients, pour into a pie shell and bake at 400 degrees for 15 minutes, then turn oven down to 350 degrees and bake for 30 minutes. | ||
| SEAFOOD | Favorite Broiled Fish | Renee Bauman | 2 pounds skinned fish fillets (I use Orange Roughy)
2 T. lemon juice 1/2 c. grated Parmesan cheese 1/4 c. butter, softened 3 T. mayonnaise 3 T. chopped green onions 1/4 t. salt dash of Tabasco sauce | Place fillets in single layer on greased broiler pan. Brush fish with lemon juice. Combine Parmesan cheese, butter, mayonnaise, green onions, salt and Tabasco sauce. Set aside. Broil fish 4-6 minutes, or until it flakes easily with a fork. Remove fish from heat. Spread with cheese mixture. Broil 2-3 minutes or until lightly browned.
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| Shrimp Frederic | Renee Bauman | 8 T. unsalted butter
1 T. fresh lemon juice 1 t. dried parsley 1 t. dried chives 1/2 t. dried tarragon 1/2 t. dry mustard 3/4 t. seasoned salt 1/8 t. cayenne pepper 1/8 t. garlic powder 1 pound medium shrimp, uncooked, peeled 2 c. cooked, long grain rice | Melt butter in skillet and combine with lemon juice, parsley, chives, tarragon, mustard, seasoned salt, cayenne pepper, and garlic powder. Cook shrimp in herbed butter over medium heat, uncovered, turning once, until shrimp are uniformly pink, 5 minutes. Serve on bed of hot rice. | ||
| SOUPS | Monkey Stew | Renee Bauman | 2 pounds lean stew meat
5-6 carrots, sliced 4-5 celery, sliced 2 baking potatoes, cubed Cabbage, chopped - however much you like 1 large can whole tomatoes Salt & Pepper | Cook stew meat in a large pot, searing meat to hold in flavor. Add enough water to fill pot up halfway. Add carrots and celery. Add juice from tomato can and squeeze several tomatoes to add their juice and chop them and add too. Cook this on low 1 1/2 hours. Add potatoes and cabbage and cook 40 minutes more. Salt and pepper to taste. | It is called Monkey Stew because when we were little my brother would tease me and tell me we were eating monkey meat! |
| Tortilla Soup | Renee Bauman | 1 envelope Lipton noodle soup with chicken broth
2 1/2 c. water 1 can diced tomatoes 1 can ranch style pinto beans 1 med. onion, chopped 1 small can chopped green chilies 1 c. cooked diced chicken 1 chopped zucchini 1 chopped yellow squash 1/2 t. cumin dash of Tabasco sauce Monterrey Jack and cheddar cheese, grated Tortilla chips | Mix all ingredients together and heat through; about 8 minutes. Pour soup mixture over desired amount of chips and cheese. |
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