| Category | Title | Author | Ingredients | Directions | Notes |
| OTHER | Apple Cider | Karie Apel | 2 T. lemon juice
1 c. Karo syrup 4 c. apple cider 1 c. orange juice 4 c. cranberry juice | Put all ingredients in a big pot and simmer on the stove.
| Makes your kitchen smell yummy! This is my favorite cold weather drink!
|
| 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. | ||
| Baked Beans | Lori Parks | 8 slices bacon, but into 1" pieces
1 purple onion, sliced into rings 1 c. brown sugar 1 c. ketchup 2 T. mustard 2 T. vinegar 4 T. Worcestershire sauce 14 oz. green lima beans, drained 14 oz. butter beans, drained 14 oz. light red kidney beans, drained 1 1/2 lb. can Campbells Homestyle baked beans, undrained | Cook together the bacon and onion rings for a few minutes until onion begins to get soft. Add brown sugar, ketchup, mustard, vinegar,and Worcestershire sauce. Let simmer for a couple of minutes. Add all of the beans and lightly mix. Pour into a 9 x 13 casserole dish and bake at 325 degrees for one hour. | ||
| Baked Halibut | Barbara Holden | 3 TBSP lemon juice
1 tsp salt 1/2 tsp paprika 6 halibut steaks (5-6 oz each) 2 TBSP margarine or butter 1/2 cup chopped onion 1 lg bell pepper cut into strips | In shallow bowl, combine first 3 ingredients. Add fish, cover and refrigerate for 1 hour. Preheat oven to 450 degrees. Coat 13' X 9" baking dish with cooking spray. Melt butter or margarine over medium-high heat and cook onion 5-10 minutes or until brown. Place fish in dish and top with onion and pepper strips. Bake 10 minutes or until fish is opaque.
| Makes 6 servings. | |
| Berry Punch | Brenda Neundorf | 2-12 oz. cans cranraspberries or cranberry juice
2 liter bottle gingerale bag frozen mixed berries or raspberries ice | Mix together in a punch bowl. | ||
| Blue Cheese Quesadillas With Mango Salsa | Karie Apel | Mango Salsa
1 mango, peeled, pitted, and finely chopped 2 T. red onion, finely chopped 2 T. jicama or apple, finely chopped 2 T. red bell pepper, finely chopped 1 t. mild salsa to 1 T. hot salsa 2 T. fresh cilantro, minced 2 T. fresh lime juice 1/4 t. salt Quesadillas 4 oz. blue cheese, crumbled (3/4c.) 4 oz. Monterey Jack or Caciotta, shredded (1 c.) 8 (8") flour tortillas 4 sprigs fresh cilantro, leaves only 3-4 T. vegetable oil 4 sprigs cilantro, for garnish 1/4 c. red bell pepper, diced, for garnish | For the Mango Salsa, place the mango in a medium bowl. Add the onion, jicama, bell pepper, salsa, cilantro, lime juice, and salt. Mix briefly to combine and set aside.
For the Quesadillas, combine the blue cheese and Jack cheese. Lay 4 tortillas out on a work surface. Sprinkle an equal amount of cheese on each tortilla, spreading it to within 1/2" of the edges. Place one fourth of the minced cilantro on top of each. Place the remaining tortillas on top to form quesadillas. Preheat the oven to 250 degrees. Heat an 8-10" nonstick skillet over medium heat. Brush both sides of the quesadillas with oil, using about 2 T. in all. Brush the pan with some of the remaining oil. Place 1 quesadilla in the pan and cook until golden brown on both sides, turning once. Remove to a baking sheet. Continue with the remaining quesadillas. Place quesadillas in the oven and heat for 5-10 minutes, u ntil the cheese is melted and oozy. To serve, remove the quesadillas from the oven and cut each into quarters. Place 4 overlapping wedges on each individual heated serving plate. Top with 2 T. of salsa. Garnish with cilantro and red bell pepper. Serve warm. | ||
| Cheese Quesadillas | Kathi Morrison | Flour tortillas
Shredded cheese Butter Sour cream Salsa | Prepare as you would a grilled cheese. Butter one side of two tortillas. Sprinkle cheese all over one tortilla (not buttered side) and top with plain side of other tortilla. Grill on grill pan, flipping until golden brown.
Cut into quarters. Serve with sour cream and salsa. | Serve with Enchilada Soup | |
| Cranberry Margharitas | Brenda Neundorf | 2 cans frozen cranberry juice
1 can frozen orange juice 2 cans frozen limeade 1 liter tequila 12 oz. triple sec 9 cans water | Mix and freeze. | ||
| Creole Tilapia | Barbara Holden | 1/2 cup quick-cooking brown rice
1 med onion, sliced 2 ribs celery, sliced 2 large carrots, sliced 2 tilapia fillets 1 cup canned diced tomatoes, drained 2 T chopped parsley or basil seasoning salt, to taste | Cook rice per directions. In skillet heat onion, celery and carrots until tender. Add tilapia and cook 3 minutes. Turn fish and add tomatoes and ehrbs. Add seasoning salt to taste. Simmer until fish flakes easily and serve over rice. | Makes 2 servings. | |
| Dirty Rice | Jennie Robinson | 1 cup raw rice
1 can campbell's beef concomme 1 can campbell's beef broth 3/4 stick butter dash garlic salt chopped onion sliced mushrooms | Put all in a covered casserole. Bake at 325 degrees for 1 hour.
| ||
| Double Stuffed Potatoes | Kathi Morrison | Prep Time: 15 minutes
6 large russet potatoes, scrubbed 1 TBSP butter ½ cup diced red bell pepper ½ cup diced green bell pepper 2/3 cup chopped yellow onion 4 slices baked ham (about 4 ounces), diced 1 ½ cups shredded Colby cheese, divided 2 TBSP milk 2 TBSP sour cream |
Preheat oven to 400 degrees. Pierce potatoes several times with a fork. Bake until tender, about 1 hour. Meanwhile, melt butter in a large nonstick skillet set over medium heat. Add peppers and onion; saute until tender, about 5 minutes. Add ham; saute for 5 minutes. Prep Time: 15 minutes Reduce temperature to 350 degrees. Cool potatoes slightly. Slice tops off potatoes and scoop out pulp; reserve skins. In a bowl, mash pulp. Stir in 1 cup Colby, milk, sour cream, and vegetable mixture. Spoon mixture into potato shells. Sprinkle potatoes with remaining Colby. Place on baking sheet. Bake until heated through, about 20 minutes. | Cook Time: 1 hour 20 minutes
Yield: 6 servings Serve with Baked Roast Beef and Steamed Baby Carrots **Potatoes can be prepared and stuffed up to 1 day in advance. Wrap in plastic wrap and refrigerate until ready to bake. | |
| Fancy Egg Casserole | Leah Kennedy | 2 T. margarine
2 T. flour 1/2 t. salt 1/8 T. pepper 2 C. milk 1 C. grated cheese 1 C. diced ham 2 1/2 C. bread crumbs 11/4 C. green onion (chopped) 3 T. margarine 12 to 14 eggs 4 t. margarine 1/8 t. paprika | In saucepan melt 2 T. oleo, blend in flour, salt & papper. Add milk. Cook & stir until bubbly. Stir in cheese until melted. Set aside. SIn large skillet, cook ham & onion in 3 T. oleo until onion is tender, not brown. Add eggs (that have been mixed in a bowl) and scramble just until set. Fold egg mixture into cheese sauce. Turn into 12 X 7 1/2 X 2 baking dish. Combine melted oleo, crumbs, & paprika. Cover. Chill until 30 min before serving. Bake uncovered in 350 oven for 30 min. | ||
| Fire & Ice Pickles | Kristi Herd | 1 gallon sliced dill pickle chips, drained
4 c. fresh jalepenos, sliced 3 c. white vinegar 1 c. water 10 c. sugar | Combine 8 c.sugar, vinegar, and water. Bring to a hard boil. Pour over pickles and jalepeno peppers. Set for 24 hours. Pour juices in saucepan. Add 2 c. sugar. Bring to boil again. Pour over pickles and peppers. Put into pint jars that have been boiled. Seal with rings that have also been boiled. | ||
| Green & White Fettuccine | Robyn Stapleton | 4 oz. uncooked dried fettuccine
4 oz. uncooked dried spinach fettuccine ½ c. butter ½ t. fresh garlic ¼ c. chopped fresh parsley 1 c. whipping cream 10 oz. pkg. frozen peas, thawed ¼ t. pepper ¾ c. freshly grated Parmesan cheese 8 oz. cooked ham, julienne strips Fresh Parmesan cheese | Cook pasta according to pkg. directions; drain. Rinse; keep warm. In saucepan, melt butter. Add garlic; cook over medium heat, stirring occasionally, until tender (2-3 minutes). Stir in parsley, whipping cream, peas, and pepper. Continue cooking, stirring occasionally, until heated through (4-5 minutes). Stir in both fettuccine, ¾ c. Parmesan cheese and ham. Continue cooking, stirring occasionally, until heated through and cheese is melted (4-6 minutes) Serve with additional Parmesan cheese. | ||
| Green Chile Enchiladas | Leah Kennedy | 1 can cream of mushroom or cream of chicken soup
1 soup can of milk 1 lg. or 2 small cans green chiles 1 onion, chopped Approx. 1 lb. grated cheddar cheese 12 corn tortillas | Warm soup, milk, and green chiles. Stir to dissolve. Slightly fry tortillas in small amount of oil and drain. Layer tortillas, onion, cheese, and soup mixture in casserole. Bake at 350 approx. 30 min. (until onion is cooked). Serve with pinto beans.
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| Harvest Potato Casserole | Barbara Holden | 6 cups frozen shredded hash brown potatoes, thawed
1/3 c chopped onion 2 cups sour cream 1/2 tsp salt 1/4 tsp pepper 1 lb smoked sausage links grated cheese | Combine all except sausage and cheese in 13X9X2 dish. Arrange sausage links on top of potato mixture. cover; bake at 350 degrees for 35 minutes or until bubbly. Srinkle with cheese and bake, uncovered, 5 more minutes. | Makes 6 servings | |
| Ice Chest Tea | Charlotte Apel | 3 bags Sonic ice
2 c. instant Lipton ice tea mix 6 c. sugar large frozen lemonade 3 oranges, sliced 3 lemons, sliced | Place 3 bags of Sonic ice in clean ice chest. Mix instant tea with a gallon of warm water; stir to dissolve tea. Pour over ice. Dissolve sugar in another gallon of warm water; stir to dissolve. Pour into ice chest. Add frozen lemonade; stir. Add sliced oranges and lemons. Scoop cups into ice chest to serve. | This recipe came from a friend of mine and she serves it at all of her parties. | |
| Italian Stuffed Shell Pasta | Kathi Morrison | 3 pgks frozen, chopped spinach
3 pounds ground round 2 (8-ounce) pkgs cream cheese, softened 2 large onions, chopped Grated Parmesan Salt and peper 2 jumbo eggs 1 (1-pound) pkg jumbo pasta shells 2 cups tomato sauce | Preheat the oven to 350 degrees.
Place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. In a large saute pan, cook the ground round until browned. Drain meat, reserving 2 TBSP fat in the pan, and place meat in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Saute the chopped onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add grated cheese, salt and pepper, to taste, and combine. Let mixture cool and then add the eggs. The filling can be made up to 1 day in advance and refrigerated until ready to use. Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. | Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes Yield: 6 to 8 servings Serve with Green Beans and Garlic Breadsticks | |
| Ma's Baked Beans | Kristi Herd | large can pork 'n beans (I use 4 regular cans)
medium onion, chopped green pepper, chopped 1/4 c. waffle syrup 3 T. worcestershire sauce 1/2 c. BBQ sauce 2 T. margarine, melted 2 T. lemon juice 4 T. pick-a-peppa sauce | Mix and cook 45 minutes to one hour at 350 degrees.
**can add chopped bacon, weiners, or little smokies. **can add ketchup, picante sauce, or mustard | This recipe is from my grandmother, Marguerite Moody. We have these at all of our fish frys. | |
| Mediterranean Tuna Sandwiches | Barbara Holden | 1 can (6oz) water-packed tuna, drained
1 T olive oil 1 T red wine vinegar 1 clove garlic-minced 3 T chopped red onion 1/2 t chopped, dried parsley 2 hard rolls, split 2 leaves lettuce 1/2 tomato sliced | Combine first six ingredients; cover and refrigerate 2 hours to allow flavors to blend. Place lettuce, sliced tomato and tuna between split rolls. | ||
| Pasta Primavera With Mascarpone | Karie Apel | salt
4 T. unsalted butter 4 oz. snow peas, cut on the diagonal, 1" pieces 4 oz. asparagus, cut on diagonal, 3/4" pieces 1 carrot, cut into long strips with veggie peeler 1/4 red bell pepper, julienned 2 scallions, trimmed, thinly sliced on diagonal 10 large spinach leaves, stems removed 8 oz. mascarpone 9 oz. fresh pasta, fettucine 3 oz. Parmigiano-Reggiano, grated Fresh ground pepper, to taste | Place a large pot of water over high heat, bring to boil, and add 2 t. salt. Meanwhile, melt the butter in a large skillet over medium heat. Add the snow peas and saute a few minutes. Add the asparagus and saute for 4 minutes. Add the carrot shreds, bell pepper, and scallions and saute for 2 minutes. Add the spinach and immediately remove from heat. Add the mascarpone and stir gently to distribute it. Set aside.
Drop the pasta into the rapidly boiling water. Cook until al dente, about 5 minutes. Reserve 1 c. pasta water and drain the pasta in a colander. Shake briefly, then add to the skillet with the vegetables and mascarpone and place over low heat. Toss well with tongs and or two forks to distribute the vegetable evenly. Sprinkle with the Parmigiano and salt and pepper to taste and lightly toss again. Add some of the reserved pasta water if necessary to moisten the pasta. To serve, divide the pasta among four heated plates or place on a heated serving platter, arranging it so the vegetables are showing on top of the pasta. | ||
| Penne Pasta With Vegetables | Barbara Holden | 2 T olive oil
1/2 med onion, finely chopped 1 small clove garlic, minced 4 cups fresh broccoli florets 1 1/2 cups penne pasta 1 1/2 cups mixed finely chopped red, orange and yellow bell peppers 8 oz white mushrooms, sliced 1/2 cup marsala wine 1/2 cup grated parmesand cheese | Warm oil in skillet; when hot add peppers, onion, and garlic and cook until crisp-tender. Add mushrooms and cook about 2 minutes. Add broccoli and stir to combine; add wine, then partially cover and cook about 10 minutes or until broccoli is bright green and tender. In large pot, cook penne per package directions; then drain and place in large bowl. Add broccoli mixture and toss gently to combine. Sprinkle with cheese; Season with salt and pepper to taste and serve. | ||
| Savory Summer Pie | Karie Apel |
½ (15 oz.) pkg. refrigerated pie crusts 1 small red pepper, chopped ½ purple onion, chopped 2 garlic cloves, minced 2 T. olive oil 2 T. chopped fresh basil leaves 4 large eggs 1 c. half & half 1 t. salt ½ t. pepper 8 oz. shredded Monterey Jack cheese 1/3 c. fresh Parmesan cheese, shredded 3 plum tomatoes, cut in 1/4 inch thick slices | Fit pie crust into a 9 inch deep dish tart pan; prick bottom and sides of pie crust with a fork.
Bake at 425 degrees for 10 minutes. Remove from oven and set aside. Saute bell pepper, onion, and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil. Whisk together eggs and next three ingredients in a large bowl; stir in sauteed vegetables and cheeses. Pour into crust; top with tomatoes. Bake at 375 degreees for 45-50 minutes or until set, shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving. | ||
| Skinny Scalloped Potatoes | Barbara Holden | 4 Russet potatoes, scrubbed and very thinly sliced
1 med sweet onion, chopped 2 cloves garlic, minced 2 T all purpose flour 2 T margarine or butter 1 1/2 cups milk 1/2 tsp dry mustard 1 1/4 c grated parmesan Chives (dried or fresh) | Preheat oven to 35egrees. In coated 1 1/2 quart baking dish arrange potatoes, onion and garlic in alternating layers. Sprinkle flour on top and dot with margarine. In small saucepan (over low heat) whisk milk and mustard powder and heat until warm. Remove from heat, stir in cheese and pour over potatoes. Season with salt and pepper to taste. Cover and bake 30 minutes. Uncover and bake 15 minutes longer until brown and bubbling. Garnish with chives. | Makes 4 servings. | |
| Southwestern Cornbread | Kathi Morrison | 1 (11-ounce) can Mexicorn
1 egg 1 (8 ½-ounce) pkg corn muffin mix | Preheat oven to 400 degrees.
Spray an 8 X 8 X 2-inch baking pan with nonstick spray. Drain all but 2 TBSP liquid from Mexicorn. Place reserved 2 TBSP liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes. | Prep Time: 5 minutes
Cook Time: 20 minutes Yield: 4 servings Serve with Southwestern Turkey Chili | |
| Spinach Omelet | Barbara Holden | 2 Lgeggs
6 egg whites 1 T margarine or butter 1 1/2 cups loosely packed baby spinach (stems pinched off and rinsed well) 1/4 c shredded part-skim mozzarella or reduced fat cheddar cheese | In bowl, beat eggs, egg whites and milk. In skillet, melt margarine or butter; add beaten egg mixture and cook until it begins to set. Sprinkle spinach and cheese on top, cook 1 or 2 minutes longer, then fold into omelet. Cook until spinach appears wilted and eggs are set. Season to taste with salt and pepper. Serve immediately. | ||
| Squash Casserole | Kathi Morrison | 1 cup water
2 tsp salt, divided 1/8 tsp sugar 6 medium yellow squash, sliced 7 TBSP unsalted butter, room temperature 8-ounces shredded Cheddar cheese 1 8-ounce container sour cream (can use more if you like) 5 medium green onions, chopped ½ cup Parmesan cheese Plain bread crumbs |
Preheat oven to 350 degrees. Add 1 tsp salt and sugar to water and simmer squash over low heat, covered for approximately 6-10 minutes. (Just watch that they don’t get too mushy.) Drain and return to pan. Add 4 TBSP butter and blend with squash. Stir in Cheddar, sour cream, green onions, 1 tsp salt, and Parmesan cheese. Pour mixture into greased casserole dish. Cover top with bread crumbs and dot with remaining butter. (Can use additional butter on top if need be). Bake 30 minutes or until brown on top. (Sometimes mine takes longer so I just turn the heat off and keep in oven till top is brown.) | Prep Time: 15 minutes
Cook Time: 30-35 minutes Yield: 6-8 servings Serve with Zesty Baked Chicken | |
| Sweet & Sour Deviled Eggs | Kristi Herd | 12 hard cooked eggs
1/3 c. mayonnaise 5 t. sugar 5 t. cider vinegar 1 t. mustard 1/2 t. salt 1/4 t. pepper paprika or fresh parsley | Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with paprika or parsley. | ||
| Tropical Tilapia With Mango Sals | Barbara Holden | 4 tilapia fillets
2 sliced scallions 1/2 med red bell pepper, finely chopped 1/2 med yellow bell pepper, finely chopped 1 med tomato, finely chopped 1 8 oz can pineapple chunks (drain but reserve juice) 1 TBSP olive oil 1 ripe mango 2 TBSP finely chopped fresh parsley | Prepare salsa: Chop and mix well and set aside to flavors to blend. Marinade fillets in oil, and pineapple juice. Spray skillet or grill generously with cooking oil. Top fillet with salsa mixture and sprinkle with parsley. | ||
| Turkey Chili | Barbara Holden | 2 T vegetable oil
1 chopped onion 1 chopped medium green bell pepper 1 chopped medium red bell pepper 3 cloves garlic, minced 1 small bunch cilantro, stemmed and chopped chili powder (to taste) 1 T ground cumin 1 lb lean ground turkey breast 2 cans (14 1/2 oz) pinto beans, rinsed and drained 1 can (28 oz) diced tomatoes juice of 1/2 lime | Warm oil in large pot over medium heat. When hot, add onion and peppers and cook until soft. Add garlic, chili powder and cumin and cook, stirring, 2-3 minutes. Add turkey and cook until no longer pink. Add beans and tomatoes (with juice) and bring to boil. Reduce heat and simmer, uncovered, about 20 minutes. Stir in cilantro and lime juice and season with salt and pepper to taste.
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| World’s Best Pancakes | Kathi Morrison | 2 cups flour
2 cups milk 2 eggs 3 TBSP sugar 5 tsp baking powder 1/3 cup butter, melted 1 tsp salt A few dashes of vanilla | Mix all dry ingredients together. Blend together milk, eggs, vanilla, and melted butter. Gradually add the dry ingredients and mix well.
Pour ½ cup batter on griddle and flip when bubbles appear all over pancake. Serve with butter, syrup, powdered sugar, or whatever else you like to top your pancakes!!! | Prep Time: 10 minutes
Cook Time: as long as it takes to turn golden brown! Yield: 5-6 servings Serve with Yummy Scrambled Eggs and fresh fruit **I’ve been making these since I was old enough to reach the griddle pan. My daughter now loves to help make them too!!! | |
| Yummy Scrambled Eggs | Kathi Morrison | 6 eggs
¼ cup milk 1/3 cup shredded Colby Jack cheese 2 - 3 dashes curry powder Salt and pepper 2 TBSP butter | In mixing bowl, whisk together eggs, milk, curry, and salt and pepper. Stir in cheese.
Melt butter in skillet over medium heat. Pour egg mixture into skillet and cook slowly. | Prep Time: 5 minutes
Cook Time: 5 minutes Yield: 4 servings Serve with World’s Best Pancakes and fresh fruit |
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