4 Bean Salad

Misha

¾ cup sugar                                                                 1 can kidney beans

2/3 cup wine vinegar                                                   1 can wax (yellow) beans

1/3 cup salad oil                                                          1 can garbanzo beans

1 tsp. salt                                                                     1 can cut green beans

1 tsp. pepper                                                                1 small jar sliced pimento (optional)

                                                                                    ½ onion, sliced

Put all together.  Marinate beans for at least 24 hours.

Veggie/Fruit Salad

Janet

1 bunch broccoli, broken into flowerettes                  ½ pound bacon, fried and crumbled

1 cup seedless green grapes                                        1 cup slivered almonds

1 cup seedless red grapes                                            1 cup mayonnaise or miracle whip

1 cup sliced celery                                                       ¼ cup sugar

1 bunch green onions, chopped                                  2 Tbs. vinegar

Mix together vegetables, fruit, bacon, and almonds.  Blend together salad dressing, sugar, and vinegar.  Mix with salad one hour before serving.

All-Purpose Dressing

Afton

1 pt. buttermilk                                                           1 tsp. garlic salt

1 pt. mayonnaise                                                         1 tsp. onion salt

1 tsp. accent                                                                1 tsp. course black pepper

                                                                                    8 oz. pkg. cream cheese

Soften cream cheese (room temp.) and mix all ingredients together with mixer.  Makes 5 cups.

Cottage Cheese/ Cool Whip/ Jell-o Salad

Martha

large carton cottage cheese

12 oz. Cool whip (thawed)

1-3oz. pkg. Jell-o-dry (pick flavor, orange, raspberry, etc.)

(I like 2 packages though, but 1 works)

1 can mandarin oranges or ½ -1 bag frozen raspberries

Mix all together and chill in fridge! 

5 Cup Salad

Janet

1 cup sour cream                                                         1 cup pineapple chunks-drained

1 cup coconut                                                              1 cup miniature marshmallows

                                                                                    1 cup mandarin oranges-drained

Mix together.

Dixie Salad

Afton

whipped cream (with sugar or splenda)                        apples

pomegranates                                                              pineapple

grapes or raisins                                                           pecans

Mix whatever you want together!                              

Pistachio Salad

Brenda

1 sm. pkg. pistachio pudding                                      1 cup. Crushed pineapple-not drained

9 oz. cool whip                                                            1 sliced banana

Sprinkle with nuts and add marichino cherries if desired.

Cool Whip Fruit Salad

Mike

2 cans fruit cocktail, mandarin oranges, or pineapple drained well

1 large carton cottage cheese.  Drain off any excess liquid.

1 large package Jell-o (3 oz size)

1 carton Cool Whip (12 oz size)

Place fruit in bowl.  Sprinkle Jell-o over and let it stand until Jell-o is dissolved. 

Stir in cottage cheese and Cool Whip.

Variation: Use 3-4 cups fresh strawberries sliced and strawberry Jell-o.  Even better!

Stew

Janet

2 lbs. cubed stew meat (cut fine)                                2 beef bouillon cubes

3 Tbs. lard or shortening                                             4 medium potatoes cubed

salt and pepper                                                            3 medium carrotes cubed

1 small onion                                                               1 pkg. frozen peas (leave out until last)

                                                                                    2 Tbs. shillings savor salt

Roll meat in flour and brown in hot fat.  Season with salt and pepper.  Add onion after meat is well browned.  Cover with water, add bouillon cubes.  Low simmer 1 ½ -2 hours.  Add sav. salt and vegetables.  Add peas when all the other veggies are done.

Taco Soup

Misha

1 lb. hamburger, browned                                           1 can kidney beans

1 can corn                                                                    1-2 cans tomatoes

1 can black beans                                                        1 can olives (optional)

                                                                                    1 pkg. taco seasoning

Drain beans.  Add corn juice if desired.  Simmer for 10-15 minutes.  Serve with cheese, sour cream, and tortilla chips.

Soup Mix

Brenda

14 oz. dry green split peas                                          14 oz. alphabet macaroni

12 oz. pearl barley                                                       12 oz. lentils

1 ½ cup brown rice                                                     4 cup dry onions

Add 1 1/3 cup soup mix to 2 qts of water.  Add 4 tsp. salt and bring to a boil.  Reduce heat and simmer for 1 ½ hours. 

Add: 2 diced carrots                                                   1 ½ cup chopped cabbage

            1-2 stalks celery                                              2-8 oz. cans of tomato sauce

                                                                                    1 ½ lb. browned hamburger

Simmer for 20 min.

Mexican Butternut Squash Soup

Caroline

2 tsp. olive oil                                                              1 tsp. dried oregano

2 cups cubed peeled butternut squash (3/4 lb.)           1 tsp. chili powder

2 cups chopped onion                                                 4 cups fresh vegetable broth or water

1 cup chopped red bell pepper                                    15.5 can white hominy or corn, drained

1 cup chopped celery                                                  ¼ cup fresh lime juice

½ cup poblano chili or 4.5oz chopped green chili       2 Tbs. minced fresh cilantro   

                       

Heat oil in large dutch oven over medium heat.  Add squash and next 6 ing.  Saute 3 min.  Add broth and hominy, boil, reduce heat, simmer 35 min or until veggies are tender.  Stir in lime juice and cilantro.

Green Chili (Favorite from Colorado)

Shauna

2 pounds pork stew meat cubed                                 2-3 Tbs. flour

1 clove garlic, minced                                                 1-2 cups water

¼ onion, diced                                                                        salt and pepper to taste

1 can 14 oz. diced tomatoes                                       8-10 roasted green chilies, diced       

                                                                                                (Not peppers or jalapenos)

If you buy fresh ones, roast on your BBQ grill for a couple minutes.  The skins come right off.  You can also use 2 cans of chilies (the ones you put in chicken enchiladas).

Fry cubed meat in oil.  When browned, add garlic and onion, cook until tender.    Add flour, and continue cooking until flour is browned.  Add tomatoes and water, stir continually as soup thickens.  Add a little more water if too thick.  Add diced chilies, and stir.  Add more salt and pepper to taste if you like. 

Great in a crock pot too!  Just brown the meat til not pink, add everything and let simmer!

Serve with warm flour tortillas.  Use tortillas to dip into the chili.  Use the leftover chili to put on top of hamburgers or hotdogs.  They are a Pueblo tradition, called Sloppers!

Potato Soup

Janet

4 large potatoes (diced)                                              ½ stalk celery (diced fine)

1 large carrot (diced)                                                   1 tsp. salt

½ small onion finely cut up                                         1 tsp. sugar

                                                                                    dash pepper

Barely cover with water and boil 25 min.  Mash with potato masher.  Add 2 cups cream or milk.  (Add 2 Tbs. butter if using plain milk).  Serve hot.  Garnish with crushed crisp bacon bits.  

Broccoli Soup

Shauna

2-4 potatoes (finely cubed)                             2 cups milk

1 head broccoli                                                ½ tsp. onion powder

4 Tbs. butter                                                    salt and pepper

4 Tbs. flour                                                      ½ -1 cup cheese, shredded

Cook potatoes and add broccoli last 7 min.  Make white sauce and add cheese.  Add cooked potatoes and broccoli.  Serve with cheese and crackers.

Creamy Chicken Noodle Soup

Martha

3 cups water                                                                2 cups chopped carrots

3 tsp. chicken bouillon (or 3 cubes)                            2 cans cream of chicken soup

1 cup chopped onion                                                   ¼ cup evaporated milk (optional)

2 cups chopped celery                                                 ½ cup milk

Cook onion, celery, and carrots until tender.  Add soup and milks.  Cook 4 chicken breasts and cut up.  Cook 3-4 cups noodles (egg or homemade).  Mix all together.  Add frozen peas just before serving.

English Toffee

Janet

2 c sugar

1 c warm water

4 T. Karo

1 lb butter

Cover large cookie sheet in tin foil, then grease tin foil and sprinkle with ½ c chopped pecans.

Combine all ingredients in LARGE saucepan.  Bring to boil over medium heat and continue to boil for a long time until mixture thickens.  Use ice water test to determine when toffee is in the crack stage.  Pour out and spread thin onto cookie sheet.  Sprinkle chocolate chips onto toffee.  When melted, spread chocolate across all toffee, then sprinkle with pecans.

Can make caramel with the same recipe.

Sugar and Spice Cookies

Misha

1 ½ cup shortening                                                      ¼ tsp. salt

2 cup sugar                                                                  2 tsp. cinnamon

2 eggs                                                                          1 ½ tsp. cloves

½ cup light molasses                                                   1 ½ tsp. ginger

4 tsp. soda                                                                   4 cups flour    

Mix first 3 ingredients together.  Mix in the rest.  Form into balls and roll in sugar. 

Bake at 350 F for 8-10 min.  Makes a lot!  (Great to half recipe)

Fried Ice Cream

Rachel

2 cubes butter or margarine

2 cups brown sugar

4 cups Rice Crispies

2 cups chopped walnuts

2 cups coconut

1 gallon vanilla ice cream

Melt butter, mix with sugar, add walnuts, rice crispies, and coconut.  Mix well.  Press 2/3 of mixture in the bottom of a 9x13 pan.  Slice ice cream into 1" thick bricks, and layer on top of mixture.  Press to fill all gaps and evenly cover.  Add remaining rice crispie mixture on top of ice cream, and press.  Freeze at least 1 hour before serving.  Top with caramel and chocolate toppings when serving.

Easiest Pumpkin Cookies

Selma

15 oz. pumpkin                                               Double: big can pumpkin

1 box spice cake mix                                                   2 boxes spice cake mix

chocolate chips                                                            chocolate chips

Mix together and bake at 375 F for 10-15 min.

Wild Rice & Baked Chicken

2 Boxes Uncle Ben's Long Grain & Wild Rice (Original Recipe)

2 cans cream of mushroom soup

2 cans milk (fill up the empty soup cans)

1 pkg. Onion Soup Mix

Chicken Breasts

Mix ingredients together in 9X13 casserole dish, cover chicken slightly with sauce.

Cover with tin foil, bake at 350 for 1 hour.

Remove cover and bake an additional 15-20 min. or until done.

*Make sure chicken is defrosted before baking.

White Sauce

2 Tbs. butter or margarine                                           ¼ tsp. salt

2 Tbs. flour                                                                  1/8 tsp. pepper

                                                                                    1 cup milk

Melt butter in saucepan over medium heat, add flour, salt and pepper with a wire wisk. Gradually add milk and stir with wire wisk until smooth.  Bring to a boil and remove from heat.  Makes 1 cup of sauce.

Tortilla Casserole

Selma

2-4 chicken breasts, cooked & cut in small pieces      1 cup milk

2 Tbs. chicken broth (bouillon cubes)                         1 small onion, chopped

1 dozen tortillas, cut into squares (flour)                    grated cheese

1 can cream of mushroom                                           8 oz. sour cream

1 can cream of chicken                                               4 oz. chopped green chilies (opt)

Mix all ingredients except cheese and pour into 9x13 pan.  Top with cheese.

Bake at 350 F for 60 min.  Serves 8-10.

Broccoli Casserole

Selma

Make 1 box stove top stuffing as directed and place on bottom of 9x13 pan. 

Cut up 2 chicken breasts and cook in small frying pan with 1 Tbs. oil.  Place over stove top.

Place chopped up broccoli (2-4 cups) or frozen package over chicken. 

Combine: 1 can cream of chicken soup

            1 cup sour cream

            1 Tbs. lemon juice

Pour over all ingredients in pan.  Sprinkle grated cheese on top.

Bake at 350 F for 30 min-2 hours depending on how well done you like the broccoli.

Chicken Crescent Rolls

Misha

Filling: 8 oz. cream cheese

            2-2 ½ cups cooked diced chicken (boiled 1 hour and shredded)

Optional: 1 cup chopped celery

            ¼ cup diced onion

2 cans crescent rolls (or make your own)

Put one spoonful on large end of roll and roll up.  Roll in melted butter and then in crunched up Stove-top.  Bake at 375 F for 20-25 min. 

Gravy: 1 can cream of chicken soup

            1 large spoonful sour cream

            milk to desired consistency (a few Tbs.)

Chicken and Rice

Teresa

2 cups instant rice

2 cups milk

Place 2-4 chicken breasts on top (not cooked)

Stir in bowl: 1 can cream of chicken

            1 can evaporated milk

Pour over chicken and rice.  Sprinkle one envelope dry Lipton Soup Mix of choice (onion is good) all over chicken and rice.  Cover with tinfoil.  Bake at 350 F for 45-60 min. if chicken is frozen in 9x13 pan (30 min. if chicken is thawed).

Sweet and Sour Chicken

Selma

Cut chicken breasts into strips.  Dip into pancake batter and fry in hot oil until browned. 

Boil: ¾ cup sugar                                                        3 ½ Tbs. ketchup

            ½ cup vinegar                                                  1 Tbs. soy sauce

            ½ cup chicken broth (bouillon)                       1 tsp. accent salt

Serve with rice.  Pour sauce over chicken and rice, but if leftovers save sauce and only pour on chicken when ready to eat or chicken gets soggy.  Enough sauce for 2-3 chicken breasts if more chicken used, double sauce recipe.  (Can add pineapple to sauce).

Sweet and Sour Chicken

Selma

3 eggs                                                                         

cornstarch                                                       

chicken tenders or chicken breasts     

           

Beat 3 eggs together in a bowl.  In another bowl pour in some cornstarch.  Coat chicken tenders or cut up chicken breasts in eggs and then in cornstarch.  Repeat one more time.  Fry in hot regular oil until brown, then put in baking pan and pour the following sauce over chicken.

Boil: ¾ cup sugar                                                        3 ½ Tbs. ketchup

            ½ cup vinegar                                                  1 Tbs. soy sauce

            ½ cup chicken broth                                        1 tsp. accent or 1 ½ if double sauce

After boiling stir in 1-2 Tbs. cornstarch to thicken. 

Bake at 325 F for 1 ½ hours. 

Chicken Stove-Top Stuffing Casserole

Brenda

4 chicken breasts                                                         1 can cream of chicken soup

1 box Chicken rice-a-roni                                            1 box chicken Stove-top stuffing

                                                                                             

Bake chicken at 400 F for 1 hour.  When cool, shread it.  Prepare rice-a-roni and stuffing.  Layer the rice-a-roni, chicken, soup, and stuffing in a 9x13 pan.  Bake at 275-300 F for 30 min.

Chicken Pillows

Kathy

2-3 chicken breasts, cooked & chopped up                1 small onion, chopped

8 oz. cream cheese                                                      1 pkg. butter flavored biscuits

1-2 celery stalks, chopped                                                       (big ones that aren't buttermilk)

Soften cream cheese and mix in chicken, cream cheese, celery, and onion.  Cut biscuits almost in half and put a scoop of mixture inside.  Pinch sides together.  Bake at temp and time on biscuit can.  Good hot and cold.

Spicy Cashew Chicken

Selma

1 Tbs. oil                                                         Sauce: ¼ cup chicken broth (bouillon cube)

2-4 chicken breasts                                                      1 Tbs. cornstarch

1 small onion                                                               1 Tbs. sugar

½ tsp. garlic powder                                                   2 Tbs. soy sauce

                                                                                    1 Tbs. white vinegar

                                                                                    ¼ tsp. ground red pepper (cayenne)

Cook chicken, onion, and garlic in oil.  Pour in sauce and cook until thickened.  Add cashews.  Serve over rice.  (Can add broccoli and cauliflower when cooking chicken before sauce is added).

Quick Chicken Parmesan

Brenda

1 pkg. (10-14 oz.) frozen or refrigerated fully cooked breaded chicken patties or cutlets

1 jar Prego (28 oz.) Traditional Pasta Sauce

2 Tbs. grated Parmesan cheese

½ cup shredded mozzerella cheese

4 cups hot cooked spaghetti (whole wheat)

Place patties in 2-qt. shallow baking dish.  Top each with about ¼ cup pasta sauce.  Sprinkle with Parmesan cheese and mozzarella cheese.  Bake at 400 F for 15 min. or until done.  Heat remaining sauce and serve with chicken and spaghetti.  Serves 4.

Hawaiian Haystacks

Martha

rice                                                                              almonds-slivered

chicken (with cream of chicken soup)                        chow mien noodles

olives                                                                           celery

pineapple                                                                     carrots-shredded

coconut                                                                       cheese

                                                                                    cilantro

Heat chicken with cream of chicken soup.  Cut up vegetables.  Pile on top of cooked rice.

Chicken Enchiladas

Teresa

Use large flour tortillas (Around 8)

Mix together in a medium bowl:

3 cans cream of chicken soup                                     1 can olives, sliced                 

1 pkg. sour cream                                                        1 medium onion chopped and fried 

2 cups cooked chopped chicken                                 1 small can red or green pimento (optional)

*In a hurry:  use canned chicken and dry onion bits

Heat oven to 375 degrees.  Place two spoonfuls of mixture into each tortilla.  Roll tortillas and place side by side (touching) in greased 9x13 baking dish.  Add ¾ to 1 cup milk to remaining mixture in bowl (enough to make soupy) and stir in.  Pour over the rolled tortillas.  Top with grated cheese.  Cover with baking lid or aluminum foil.  Bake 40 minutes.  Serves 6-8 people.

Russian Chicken

Brenda

6-7 chicken breasts, chunks                                        16 oz. Apricot jam

16 oz. Russian salad dressing                                     1 packet Lipton onion soup mix

                                                                                    ½ tsp. curry powder

Bake at 350 F for 1 hour, covered with foil.  Last 10 min take off foil.  Serve over rice.

Chicken and Spinach Fettuccini

Selma

3 chicken breasts                                                         4 Tbs. butter

16 oz. pkg. fettuccine noodles                                      ½ cup olive oil

½ cup spinach, frozen or fresh                                     lemon and herb seasoning

                                                                                    garlic powder, salt, and pepper

In 9x13 pan, melt the butter then place chicken breast in melted butter and add olive oil.  Coat both sides of chicken with the lemon and herb seasoning, garlic powder, salt, and pepper. 

Cover and bake at 350 F for 45 min.  Boil fettuccine noodles as per package directions.  Add chopped spinach to noodles for the last 3 min. of boiling.  Drain noodles and spinach.  Cut cooked chicken into cubes and add it to the noodles and spinach.  Pour olive oil and butter drippings onto noodles and chicken.

Easy Chicken Enchiladas

Brenda

4 chicken breasts, cut up                                             1 can green chilies

1 cup sour cream                                                         1 can olives-diced

¼ chopped onion-cooked                                           1 cup grated cheese

1 can cream of chicken soup                                       12 flour tortillas

                                                                                    1 can enchilada sauce

Combine chicken, sour cream, onion, soup, chilies, and olives.  Warm tortillas and fill with mixture, roll up, and place in large pan.  Cover with enchilada sauce and sprinkle with cheese.  Cover and bake at 350 F for 25 min.  Usually makes 8 enchiladas.

Poppy Seed Chicken Casserole

Selma

1/2cup butter                                                               2 cans cream of chicken soup

2 pkg. Ritz crackers                                                    1 cup sour cream

2-3 chicken breasts, cooked & cubed                         1 Tbs. poppy seeds

Melt butter and smash with crackers in bottom of 9x13 pan.  Brown in oven for 5-10 min.  Mix chicken, soup, sour cream, and poppy seeds.  Pour over crust.  Bake at 350 F for 30 min.  

Potato Pancakes

Janet

Grate 2 cups raw potatoes into 1/4 cup milk.  Drain off milk and add 1 egg, well beaten, and 2 Tbs. flour.  Season with salt and pepper.  Add 1 Tbs. minced onion.  Drop by spoonfuls onto well greased pan.  Brown on both sides.

Patio Potatoes

Martha

6-8 medium-large potatoes

            boil for a few minutes in skins

            get them cool and grate coarsely

Mix:     1 cube butter (melted)

            1 pt. Sour cream

            1 can cream of chicken soup

            ½ cup chives

            1 lb grated cheddar cheese

Mix with potatoes, put in casserole dish

325  35-40 min