Ramen Stir Fry

1 c. chopped broccoli
1 c. chopped cauliflower
1 carrot, sliced thin
2 packages chicken flavored Ramen Noodles
1 2/3 c. water

Spray skillet with Pam. Place pan on the burner on medium heat for 30 seconds. Add veggies to the pan. (You can substitute frozen veggies for the fresh ones if you want.) Stir fry the veggies for about 1 minute. Before you open the packets of Ramen, crush them to break the noodles up. Then stir in the broken noodles, contents of the seasoning packets, and the water. Bring to a boil. Lower heat to medium low and simmer with the lid on for 3-5 minutes, or until most of the liquid is absorbed. Stir twice during cooking. Serve; add soy sauce if desired.

From: Dan

Scalloped Potatoes...#2

30 oz. package frozen hash browns
3 cans cream of chicken soup
2 c. sour cream
1/4 c. melted butter
1 1/2 c. grated cheddar cheese
Green onion or dried minced onion

Mix together and put in 9x13 pan. Optional: Top with smashed corn flakes and drizzle more melted butter on top. Bake at 375 degrees for 1 hour and 15 minutes. Make sure you cook it long enough so the potatoes are soft.

From: Anne Foerster

Sweet & Sour Sauce for Meatballs

This is a great sauce to put on a bag of Costco Meatballs.

One Jar (9-10 oz.) Sweet & Sour Sauce
1/4 c. packed brown sugar
3 tblsp. soy sauce
1/2 tsp. garlic powder
1/2 tsp. pepper
1 red pepper, chunked
1 can pineapple tidbits, drained well

Mix together and pour over meatballs. Cook in crockpot on low for 7-8 hours or hight for 4-5 hours. Can serve as an appetizer or a main dish with rice.

From: Lisa Richards

Corn Pudding

1/2 c. butter, softened
1/2 c. sugar
2 eggs
1 c. (8 oz.) sour cream
1 package (8 1/2 oz.) corn bread/muffin mix
1/2 c. milk
1 can (15 oz) whole kernel corn, drained
1 can (14 3/4 oz.) cream-style corn

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add mix alternating with milk. Fold in corn. Pour into a greased 3 qt. baking dish. Bake uncovered at 325 degrees for 45-50 minutes, or until set and lightly browned.

From: Shelley Evans

Toffee Apple Dip

8 oz. softened cream cheese
1/2 c. brown sugar
1/4 c. sugar
1 tsp. vanilla
3-4 toffee bars, crushed

Mix all together. Add toffee bars right before serving, or not. It's good without them too. Serve with apple slices or it's good with bananas too. (For big group, double or triple this recipe.)

From: Sarah Blackburn

Spinach Dip

1/3 of 10 oz. package frozen chopped spinach
8 oz. package cream cheese
2 c. mayonnaise
1/3 c. whipping cream
2 tblsp. dry minced onion
1 tsp. Accent
1/2 tsp. salt
2 tblsp. chives

Mix in blender and serve with various crackers or warmed french bread broken in pieces. Yes, it's pretty runny, but yummy!

From: Denae Schow

Artichoke and Spinach Dip

8 oz. package cream cheese, room temp.
1/4 c. mayonnaise (not Miracle Whip)
1/4 c. Parmesan cheese
1/4 c. Romano cheese
1 clove garlic, finely minced
1/2 tsp. dry basil (or 1 tblsp. fresh)
1 4 tsp. garlic salt
1 - 14 oz. can artichoke hearts, drained and coarsely chopped
1/2 c. frozen chopped spinach, steamed and drained well
Salt and Pepper to taste
1/2 c. Mozzarella cheese, grated
Crackers or chips

Heat oven to 350 degrees. IN a mixing bowl, cream the cream cheese, mayonnaise, Parmesan and Romano cheeses, garlic, basil and garlic salt. Mix well.

Add the artichoke hearts and spinach. Mix until blended. Salt and Pepper to taste. (Dip can be made to this point and stored in airtight container in the refrigerator until ready to bake.)

When ready to bake, pour dip into a pan that has been coated with nonstick cooking spray. Top with mozzarella cheese. Bake 25 minutes or until top is browned. Serve with crackers or chips.

From: Sarah Blackburn

Almond Slush

6 oz. orange juice
6 oz. lemon juice
7 cans water
1/2 c. sugar
1 tsp. almond
1 tsp. vanilla

Serve as punch hot or cold. Can also freeze and serve slushy with Sprite. (That's the best way to have it.)

From: Dawn Hall

Touchdown Taco Dip

1 can refried beans
8 oz. package cream cheese, well softened
1 c. sour cream
1 package taco seasoning
1 clove garlic, pressed
1 c. cheddar cheese, shredded
1 tomato, seeded and diced
1/2 c. sliced olives
Tortilla chips

Preheat oven to 350 degrees. Spread refried beans on the bottom of an 11" round, shallow baking dish. In a medium bowl, combine cream cheese, sour cream, taco mix and garlic. Mix well. Spread over refried beans. Cover with cheese. Bake 15-20 minutes or until cheese is well melted. Sprinkle with tomatoes and olives. Serve hot with tortilla chips.

From: Dina Croll

Grapefruit Slush

1 c. sugar
2 c. water
2 cans fruit
Juice of one lemon

Beat fruit till mushy. Mix fruit with sugar and water. Freeze till crystally. Beat again. Freeze. Cut into cubes and serve with sprite.

From: Grandma Rudd

Wheat and White Bread

NOTE: This bread works the best if you have a Bosch mixer.

Mix in mixer: 4 c. white flour and 2 tblsp. yeast.

In another bowl mix:
3 1/2 c. hot water
2/3 c. brown sugar
1/3 c. oil
1 tblsp. salt

Add to flour in mixer. Beat on low until combined. Beat 3 minutes on high. Add 4 c. whole wheat flour. Add about 2 1/2 c. more flour. (1/2 & 1/2 or all white.) Knead in mixer on low for 8-10 minutes. Shape into loaves. Let rise. Bake at 350 degrees for 25 minutes.

(Spray bread tins with pam. If bread brown too quickly, lay tinfoil loosely over the top.)

From: Becky Lingard

Rolls

Scald 1 c. milk in microwave for 1:45. Cool down to lukewarm. While milk is cooling, dissolve 4 1/2 tsp. yeast in 1 c. warm water. Add 2/3 c. sugar, 2/3 c. shortening, 2 tsp. salt and 2 eggs. Mix well. Add warm milk, mix again. Add 2 c. flour and mix well. Change to dough hook and add about 5 more cups flour. (You still want the dough to be sticky.) Let rise in bowl for 2-3 hours. Roll out into 2 circles and cut into 12 pie shapes with pizza cutter. Roll from ourside to center and place on greased baking sheet. Let raise again until doubled in size. (About 3 more hours.) Bake at 350 degrees for 15 minutes.

From: Mom

Pull Aparts

3/4 c. brown sugar
1/3 c. margarine
2-3 tblsp. juice (pineapple or orange)
2 cans refrigerator biscuits

Grease 9x13 pan. In small saucepan, combine sugar, margarine and juice. Separate biscuits and cut into fourths. After saucepan mixture is boiling, remove from heat and add biscuits. Pour all into greased pan. Bake at 400 degrees for 15-25 minutes or until golden brown.

From: Steven Boyer

Light Orange Rolls

4 tblsp. yeast
1/4 c. warm water
1 tsp. sugar
1 c. hot water
1/2 c. shortening
1/2 c. sugar
2 tsp. salt
3 eggs
4 1/2 c. sifted flour
1/2 c. sugar
1 orange rind, grated
6 tblsp. melted butter

In bowl, combine the yeast, warm water and the teaspoon sugar. Let stand until dissolved. In a sauce pan, combine hot water, shortening, 1/2 c. sugar and salt. heat until sugar and shortening are dissolved, set aside to cool. Beat eggs well in mixing bowl, and add cooled shortening mixture and yeast mixture. Add flour. With a spoon, beat until smooth. Let rise until double in size, for about ten minutes. Beat down with a spoon, grease top and cover. Place in refrigerator. CHill for at least 8 hours. Divide dough into three parts and roll into 12x4 inch pieces. Combine 1/2 c. sugar, grated orange rind and melted butter. Spread on dough and roll like a jelly roll. Cut each roll into 12 pieces. Pace in greased muffin tins. Let rise three hours. Bake at 325 degrees until golden brown. (Makes 36)

From: Visiting Teaching Card

Heart Shaped Honey Rolls

1 c. milk (2% is best)
1/4 c. honey
2 1/2 tsp. yeast
1/4 c. melted butter
2 egg yolks, beaten
4 c. bread flour
2 tsp. salt
2 tblsp. sugar

Warm milk and honey slightly. Add yeast and let stand until foamy. Blend in melted butter and egg yolks. Transfer mixture to large bowl. Blend together bread flour, salt and sugar; add to yeast mixture. Mix until mixture forms dough. Knead dough until smooth, about 10 minutes. Place dough in a large oiled bowl and cover. Place bowl in a warm place until dough doubles in size. punch down and form into 12 evenly sized balls. Make a 1/2 - 3/4 " cut into center of ball from one side to make heart shape. Place on a greased cookie sheet. Cover loosely and let rise until doubled in size. Preheat oven to 400 degrees. Bake until golden brown, about 15-20 minutes. While baking, prepare glaze.

Glaze:
2 tblsp. honey
1/2 c. melted butter
2/3 c. powdered sugar
1/2 tsp. finely chopped lemon peel

Combine.

When rolls are done, liberally brush with glaze. Best served warm. (Makes 12)

From: Bag of Flour

Feather Muffins

1/2 c. sugar
1 lg. egg
1/4 c. butter or margarine, softened

Coarsly mix with fork or wisk. Then add:
3 tsp. baking powder
2 c. flour
1/2 tsp. salt
3/4 c. milk

Mix quickly. Batter will be lumpy. Don't over mix. Pour into greased muffin tins. Bake at 400 degrees for 15-20 minutes. Bottoms will brown more quickly than the tops. When tops begin to brown, muffins are done. (Makes 9)

From: Good Things Utah

Buttermilk Cornbread

1/2 c. butter
2/3 c. sugar
2 eggs
1 c. buttermilk
1/2 tsp. baking soda
1 c. flour
1 c. cornmeal
1/2 tsp. salt

Melt butter. Add to sugar and stir well. Beat in eggs until blended. Combine buttermilk and soda, then stir into sugar mixture. Add cornmeal, flour and salt. Stir just until blended. Pour into greased 8x8 dish. Bake at 375 degrees for 30 minutes, or until sides begin to pull away from pan.

From: Good Things Utah

Breakfast Bread

1 1/2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 c. shortening
3/4 c. milk
1 egg

Topping:
1/3 c. brown sugar
1/4 c. flour
1/2 tsp. cinnamon
4 tblsp. margarine

Mix together. Pour batter into square greased pan. Top with topping. Bake at 375 degrees for 25 minutes.

From: Lynne Isaacson

Strawberry Fruit Dip

1 - 8 oz. cool whip (thawed)
4 - 6 oz. strawberry Yoplait yogurt

Mix together and refrigerate. Serve with strawberries or other fruit.

From: Lisa Farrington

7-Layer Dip

1 can refried beans (mixed with some salsa)
1 c. guacamole
Sour cream (mixed with taco seasoning)
1 1/2 c. shredded cheese
1 large tomato, cut into very small pieces
1 can sliced olives
2/3 c. chopped green onion

Layer and refrigerate. Serve with chips.

From: Paula Pack

Ham Roll-ups

1 package lunch meat ham
1 package softened cream cheese

Spread cream cheese on slice of ham. Roll and hold together with a toothpick. Refrigerate and serve chilled.

From: Mom

Crockpot Cheese Dip

2 - 8 oz. cream cheese, softened
4 c. colby jack cheese, shredded
1 c. half and half
2 tblsp. Dijon mustard
2 tblsp. chopped onion (reg. or green)
2 tsp. worcestershire sauce
1/2 tsp. salt
1/4 tsp. hot sauce of your choice
1 lb. kielbasa or spicy sausage

Place everything except meat in crockpot on low, stirring occasionally. Cook meat separately. After cheese has cooked for 1 hour, add meat. Serve with chips.

From: Good Things Utah

Bacon Skewers

1/2 c. packed brown sugar
1/4 tsp. cinnamon
24 strips bacon
24 wooden skewers

Adjust oven rack to center position. Preheat oven to 375 degrees. Stir together brown sugar and cinnamon in small bowl. Lay strips of bacon on flat surface and rub half of brown sugar mix on each piece. Then turn them over and press remaining sugar into bacon. Wrap each strip of bacon tightly around skewer and attach end to skewer. Transfer to broiler pan that allows grease to drain. Bake until crispy and brown. (20-25 minutes.) Let cool on wire rack. Serve warm or room temperature in napkin-lined basket.

From: Good Things Utah

Chimichangas

2/3 c. salsa
1 tsp. cumin
1/2 tsp. oregano
1 - 1 1/2 c. shredded chicken or beef, cooked
1 c. cheese (any kind you want)
Chopped green onion or regular onion, as much as you like/want
6 flour tortillas
1 tblsp. melted butter

Mix salsa, cumin, oregano, meat, cheese and onion. Put 1/2 c. of mix on each tortilla. Fold in sides and then roll from bottom. Place seamside down on greased cookie sheet. Brush with melted butter. Bake at 400 degrees for 25 minutes. Serve with sour cream, or if you want you can mix a dollop or so into the mix. YUM!!!

From: Good Things Utah

Chicken Taco Soup

6 c. water
6 chicken boullion cubes
4 chicken breasts, cooked and cubed
1 tsp. cumin
1 or 2 tblsp. chili powder
1 (29 ounce) can crushed tomatoes
1 tblsp. sugar
1/2 cup rice
1 (15 ounce) can garbanzo beans, undrained
1 can corn
Corn chips
Grated cheese
Sour cream
2 limes, quartered

In large pot, bring water to boil; dissolve boullion cubes. Reduce heat to low. Stir in cubed chicken, cumin, chili powder, tomatoes, sugar, rice and garbanzo beans. Simmer for about 1 hour. When ready to serve, add remaining ingredients as toppings to individual servings. Makes about 8 servings.

From: ?

Gourmet Pizza Crust

4 1/2 tsp. yeast
2 tblsp. sugar
1 1/2 c. warm water
4 c. flour
1 tsp. salt
2 tblsp. cooking oil

Mix yeast, warm water and sugar. Let the yeast work for 5 or so minutes. Add flour, salt, and cooking oil. Knead for 6-8 minutes. Divide into two equal pieces. Press onto pizza stone (or baking sheet). Bake at 490 degrees for 5 minutes. Top crust with desired sauce, cheese, and toppings. Return to 490 degree oven for 5-7 minutes until cheese melts. This recipe makes two crusts. You can bake them both then do toppings on one and refrigerate/freeze the other. They keep well, so you can just add the sauce and toppings and bake again another day. Yummy!!

From: Someone's blog

Honey Butter

½ c. butter
½ c. honey
¼ tsp. vanilla
1 egg yolk

Whip softened butter. Add vanilla and egg yolk. Add honey gradually while whipping.

From: Lion House/Mom

Homemade Hot Chocolate Mix

4 lb. instant nonfat dry milk (20 qts.)
28 oz. Hershey’s chocolate milk mix
4 c. powdered sugar
16 oz non dairy creamer

Mix and store in closed container.

From: Paula Pack

Creamed Corn Au Gratin

2 lbs. frozen kernel corn
24 oz. whipping cream
3 tblsp. Melted butter
3 tblsp. Flour
1 tsp. salt
4 tblsp. Sugar
Pinch white pepper
6 tblsp. Parmesan cheese

Combing corn, cream, salt, sugar and white pepper in a pot and bring to boil. Simmer 5 minutes. Make a roux from butter and flour, add to corn, mix well and remove from heat. Transfer corn mixture to casserole dish. Sprinkle with Parmesan cheese and brown under broiler.

From: Kelli Trounce

Coconut Frosting for German Chocolate Cake

1 c. sugar
3 egg yolks
1 c. evaporated milk
½ c. margarine
1 tsp. vanilla
7 oz. pkg. coconut
1 c. chopped pecans

Combine egg yolks, sugar, milk, margarine and vanilla. Cook and stir on medium heat until thickened. (12-15 minutes) Add coconut and pecans. Beat until thick enough to spread.

From: Mom

Caramel Frosting for Spice Cake

1/3 c. margarine
¾ c. brown sugar
1-2 tblsp. milk
1 tsp. vanilla
Powdered sugar

Melt butter over low heat in heavy saucepan. Add brown sugar. Heat until mixture boils and is very foamy. Pour into mixing bowl. Add vanilla and milk. Beat until blended. Add enough powdered sugar to make frosting consistency and is easy to spread. Spread quickly because it thickens like fudge when it cools, so spread it while it’s warm.

From: Mom

Lemon Apple Oat Muffins

1 egg
½ c. milk
¼ c. vegetable oil
2 tblsp. Lemon juice
¾ c. quick cooking oats
1 ¼ c. flour, unsifted
½ c. brown sugar, packed
1 ½ tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground nutmeg
1 c. golden delicious apples, finely chopped
½ c. nuts of your choice

Preheat oven to 400 degrees. In medium bowl, beat egg. Stir in milk and oil, then the lemon juice. Add oats; mix well. Combine dry ingredients; add to oat mixture with apples and nuts. Mix only until moistened. Batter will be thick. Spoon into greased or paper baking cup lined muffin cups. Bake 20 minutes, or until golden. Spoon lemon icing over muffins. Remove from pan.

Lemon Icing:
½ c. powdered sugar
1 tsp melted butter
1 tblsp. Lemon juice

Combine together. Makes about ¼ c.

From: Barbara Jensen

Pumpkin Cookies

2 spice cake mixes
1 large can pumpkin
1 pkg. chocolate chips

Mix together. You can also add nuts if desired. Spoon onto cookie sheet and bake at 375 degrees for 12 minutes.

From: Jeannette Hewlett

Pie Crust

1 c. shortening
2 c. flour
½ tsp. salt
1 egg, slightly beaten
3 tblsp. cold water
1 tblsp. lemon juice

Combine flour and salt. Cut in shortening. Add lemon juice and water to egg. Add to flour mixture. Roll out and place in pie tins. Poke holes in the crust with a fork. Bake at 425 degrees for 8 minutes. Makes 3-4.

From: Mom

Oatmeal Cookies

1 ½ c. butter or margarine
½ c. shortening
2 ½ c. firmly packed brown sugar
1 c. sugar
4 eggs
4 tblsp. milk
4 tsp. vanilla
3 ¾ c. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
½ tsp. nutmeg

Cream together butter and sugar. Add eggs, milk and vanilla. Add dry ingredients. Stir in 5 c. oats and 2 c. raisins. Bake at 350 degrees for 8-10 minutes. Dough will freeze well.

From: Mom

Jell-O Cookies

½ c. shortening
1 c. sugar
6 oz. pkg. Jell-O (any flavor you want)
4 eggs
2 tsp. vanilla
5 c. flour
2 tsp. baking powder
1 tsp. salt

Mix shortening, sugar, jell-o, eggs and vanilla. Sift flour, baking powder and salt. Blend dry ingredients into moist ingredients. Roll into ¾” balls. Place on cookie sheet. Flatten with sugar coated cup. Bake at 400 degrees for 6-8 minutes.

From: Linda Fellows

Jell-O Cake

Bake 1 white cake mix. Let cool for 15 minutes. Mix 1 small package red jell-o with ¾ c. hot water and ½ c. cold water. Poke holes with fork in cake. Make sure it has cooled. Pour hot jell-o over cake. Refrigerate. For frosting: make 1 small package instant vanilla pudding as directed and fold in as much cool whip as you want for desired consistency and fluffiness.

From: Mom

Ice Cream Sandwich Cake

12 ice cream sandwiches
1 jar hot fudge topping (Mrs. Richardson’s is the best!)
16 oz. Cool Whip
3-4 heath or skor bars

Spread half of very softened cool whip in 9x13” pan. Arrange ice cream sandwiches on top (cut if needed to fit). Spread remaining cool whip on top. Spread the hot fudge on top. (Can microwave for a minute or so if it’s too thick to spread.) Crush candy bars and sprinkle on top. Freeze. Cut into squares to serve.

From: Kay Lundquist

Homemade Ice Cream

3 c. sugar
¾ c. lemon juice
1 ½ pt. whipping cream
2 pkg. frozen strawberries

Put in ice cream freezer then add milk until it’s 1 ½” down from the top. Freeze according to directions on freezer.

For peach ice cream: cut and smash 6 peaches sprinkled with a little sugar.

From: Mom

Hello Dolly's

Melt 1 square butter or margarine and add 2 c. graham cracker crumbs. Mix and press into a 9x13” pan. Then layer the following ingredients on top.

1 ¼ c. chocolate chips
1 c. coconut
1 c. chopped nuts (optional)
1 can Eagle Brand

Bake at 350 degrees for 20 minutes.

From: Mom

German Chocolate Caramel Brownies

14 oz. pkg. caramels
2/3 c. canned milk
1 pkg. German chocolate cake mix
¾ c. melted margarine
1 c. nuts (walnut or pecan chips)
1 c. chocolate chips

Combine in heavy saucepan: caramels and 1/3 c. canned milk. Cook over low heat, stirring constantly until melted and smooth. Keep warm. Combine cake mix with margarine and remaining 1/3 c. canned milk. Add nuts. Press ½ of the dough in pan and press well. Bake at 350 degrees for 6-8 minutes. Sprinkle on chocolate chips. Cover with caramel mixture. On a piece of wax paper, press the remaining cake mixture into a 9x13 pan size. Flip onto the gooey mixture already in pan. Peel off wax paper. Bake 15-20 minutes more at 350 degrees. Cool, cut and enjoy!

From: Mom

Fudge

3 – 6 oz. packages of milk chocolate chips
1 pt. marshmallow whip
2 tsp. vanilla
5 c. sugar
2 squares margarine
1 can evaporated milk
1 dash salt

In large bowl, combine chocolate chips, marshmallow whip and vanilla. In large pan, combine sugar, margarine, evaporated milk and salt. Bring to a slow boil. Boil 8 minutes, stirring constantly with a wooden spoon. Pour over mixture in bowl. Stir quickly until chocolate chips are melted. Pour in buttered pan. Let cool.

From: Grandma Lancaster

Cream Pie

5 tblsp. cornstarch
1 c. sugar
¼ tsp. salt
2 ¼ c. milk
1 c. half and half cream
3 egg yolks
2 tblsp. butter or margarine
1 tsp. vanilla

Mix cornstarch, sugar and salt very fine with a fork in a 3 quart saucepan. Add milk and cream and cook over medium heat until smooth and thick, stirring constantly with wooden spoon. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into saucepan. Cook another 2-3 minutes. Remove from heat and add butter and vanilla. Pour into pie shell. Chill. Top with bananas and whip cream.

Chocolate Cream Pie:
Decrease sugar in filling to ¾ c. Add ½ c. chocolate syrup to cooked mixture. (Or use the full cup of sugar and ½ c. melted chocolate chips.) Pour into pie shell. Chill. Top with whip cream.

From: Lion House/Mom

Cream Cheese Cupcakes

Make 1 large package chocolate cake mix as directed. Fill muffin lined tins with batter 2/3 full. Drop rounded tsp. of cream cheese filling into center of each cupcake. Bake as directed on box.

Cream Cheese Filling:
8 oz. pkg. cream cheese
1 egg
1/3 c. sugar
6 oz. pkg. chocolate chips
Dash of salt

From: Mom

Apple Pie

Pour 2 large cans of Wilderness Apple Pie Filling into pie crust (not cooked). Sprinkle with cinnamon. Top with Crumb Topping and bake according to directions on can.

Crumb Topping:
1/3 c. sugar
¾ c. flour
6 tblsp. butter

Mix flour and sugar. Cut in the butter. Sprinkle over pie. This is the best apple pie ever! It's SO GOOD!!!

From: Mom

Angel Cookies

½ c. chocolate chips
2 tblsp. butter
1 tsp. vanilla
1/8 tsp. salt
2 c. sifted powdered sugar
2 eggs, beaten
4 c. small marshmallows
1 pkg. coconut

Melt chocolate chips and add butter and vanilla. Take off heat. Stir in salt, eggs, powdered sugar and marshmallows. Cool in pan. Put coconut in bowl and roll spoonfuls of marshmallow mixture in coconut. Place on cookie sheet. Let stand in fridge until set.

From: Mom

Twice Baked Potatoes

Scrub and wash potatoes. Place on cookie sheet or pan and bake at 400 degrees for 1 hour and 15 minutes. Skins will be crunchy. Remove from oven and cool. Cut in half lengthwise. Scoop out potato, trying not to disturb skin. Mash potatoes, adding butter and milk. Add grated cheese. Fill halved potato skins with mashed potato mixture. Return to oven until cheese melts. Top with sour cream and bacon bits.

From: Mom

Tater Tot Casserole

1 package tater tots
1 lb. hamburger, browned with minced onions and drained
1 can cream of mushroom soup
¾ c. water
Grated cheese

Line 9x13” pan with layer of tots. Combine soup and hamburger. Pour over tots. Then do another layer of tots and cover with cheese. Bake at 350 degrees for 30 minutes.

From: Marilyn Hulet

Tasty 2-Step Chicken

4 chicken breast halves
1 tblsp. vegetable oil
1 can cream of mushroom or cream of chicken soup (which ever you prefer!)
½ c. water

Brown chicken in hot oil in skillet. Add soup and water. Cover and simmer until chicken is done.

From: Fiddle

Stuffed Shells

14 oz. jar spaghetti sauce
4 tblsp. fresh parsley or basil, chopped
12 jumbo pasta shells, cooked according to package
1 c. ricotta cheese
½ c. shredded mozzarella cheese
2 eggs
½ bunch green onions, finely chopped
½ c. parmesan cheese, grated
¼ tsp. nutmeg
Salt and pepper to taste

Combine ricotta, mozzarella, eggs, green onion, spices and parsley. Mix well. Spoon filling into shells. Spread ½ c. of spaghetti sauce in bottom of 9x13” baking dish. Place shells in dish. Spread remaining spaghetti sauce over shells. Top with Parmesan cheese. Cover dish and bake at 350 degrees for 25 minutes. If desired, remove cover last 5-10 minutes to brown shells.

From: Lynne Isaacson

Spaghetti Sauce

Brown 1/2 lb. hamburger and minced onions. Add 3 - 8 oz. cans tomato sauce. Add 1 3/4 c. water. Add 1 envelopes spaghetti sauce. Sprinkle in some extra garlic salt and oregano. Mix and bring to a boil. Simmer 15 minutes. Serve on noodles.

From: Mom

Sour Cream Chicken Enchiladas

1 ½ lb. chicken (marinated in teriyaki sauce), cooked w/ garlic and onions
1 pt. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can diced green chilies
1 lb. Monterey jack & cheddar cheese
Green onions
Tortillas

Mix everything except tortillas and cheese. Spoon mixture onto tortillas and sprinkle with cheese. Roll and place in greased pan. Add remaining mixture and cheese on top. Bake at 350 degrees for 30 minutes.

From: Sandy Bryant

Skillet Enchiladas

½ lb. ground beef
¼ c. chopped onion
1 can cream of mushroom soup
1 can enchilada sauce (10 oz.)
½ c. milk
2 tblsp. chopped green chilies
8-10 flour tortillas
2 ½ c. shredded cheddar cheese

In large skillet, brown ground beef & onion; drain. Stir in soup, enchilada sauce, milk and chilies. Reduce heat, cover and simmer 20 minutes. Stirring occasionally. Place ¼ c. cheese on tortilla and roll up. Place tortillas in sauce. Cover and cook until heated through. Sprinkle with more cheese and cover and cook until cheese melts.

From: Good Things Utah

Scalloped Potatoes

6 lg. potatoes, cooked, peeled and grated
2 cans cream of chicken soup
½ c. milk
1 c. sour cream
¼ c. melted butter
½ c. shredded cheese
Green onions

Mix everything but potatoes together. When well mixed, add potatoes. Put in 9x13 pan. Sprinkle 1/3 c. crushed corn flakes on top and drizzle 2 tblsp. melted butter on top. Bake at 350 degrees for 45 minutes.

From: Becky Lingard

Sausage Stuffing

1 sack Pepperidge farm stuffing
1 lb. sausage (garlic flavor is recommended)
1 onion, finely chopped
5 stalks of celery, finely chopped

In fry pan, cook the sausage, and then add the onion and celery. Add the sausage, onion and celery to the water or chicken stock and butter used to prepare the stuffing. Then add the dry stuffing. After everything is mixed together, put into a casserole dish and bake at 350 degrees for 25-30 minutes. Can be used as a side dish or as a meal by itself.

From: Julie Allred

Peanut Butter Cookies

1 c. sugar
1 c. brown sugar
1 c. peanut butter
1/2 c. shortening
1/2 c. margarine
2 eggs
2 1/2 c. flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt

Mix sugars, peanut butter, shortening & margarine. Add eggs. Stir in remaining ingredients. Shape into 1 1/4" balls. Place about 3" apart on cookie sheet. Make criss-cross pattern in top of cookie with a fork, careful to not smash the cookie too much. Bake at 400 degrees until light brown, about 9-10 minutes. Do not over bake or they will be hard. Cool for 10 minutes. Makes 3-4 dozen.

From: Michelle Moon

Sausage Brunch Braid

1 lb. pork sausage
½ c. chopped onion
¼ c. chopped celery
¼ c. chopped green pepper
1 garlic clove, minced
3 oz. cream cheese, cubed
2 tblsp. Chopped green onion
2 tblsp. minced fresh parsley
1 tube (8 oz.) refrigerated crescent rolls
1 egg, lightly beaten

In skillet over medium heat, cook sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender; drain. Add cream cheese, green onion and parsley. Cook and stir over low heat until cheese is melted; set aside. Unroll crescent dough on a greased baking sheet; press perforations together. Roll into a 12x10” rectangle. Spoon sausage mixture to within 3” of long sides and 1” of ends. On each long side, cut ¾” wide strips 3” into center. Starting at one end, fold alternating strips at an angle, forming a braid. Brush dough with egg. Bake at 350 degrees for 20 to 25 minutes or until golden brown.

From: Ellen Judd

Ritz Chicken

1 egg, beaten
3 tblsp. milk
1 c. crushed Ritz crackers
½ tsp. paprika
1/8 tsp. black pepper
2 ½ - 3 lbs. boneless chicken pieces
3 tblsp. cooking oil
1 c. milk

In small bowl, combine the egg and the 3 tblsp. milk. In a shallow bowl, combine crushed crackers, paprika and pepper. Dip chicken pieces, one at a time, into egg mixture; roll in cracker mixture.

In a large non-stick skillet, heat oil over medium heat. Add chicken. Cook uncovered for 10-15 minutes, turning occasionally to brown evenly. Drain well. Add the 1 cup milk to skillet. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more.

From: Laurie Simonsen

Rice & Hamburger Casserole

2 c. cooked rice
1 lb. ground beef, browned with minced onions
4 cans cream of chicken soup
1 c. sour cream
2 packets Lipton Beefy Onion Soup Mix

Mix soup, sour cream and soup mix together. Add ground beef and rice. Mix and put in 9x13” pan. Bake at 300 degrees for 45 minutes.

From: Mom

Pasta Cordon Bleu

1 lb pkg. Barilla Penne Pasta
6 tblsp. butter
4 cloves garlic, crushed
2 cans chicken broth
3-4 tblsp. cornstarch
3 c. heavy whipping cream
2 boneless chicken breasts, grilled, cooked, sliced thinly
2 c. ham, chopped
1 c. bacon, crumbled
1 bunch of green onions, chopped
1 pkg. mushrooms, sliced
1 lb. shredded Swiss cheese

Cook pasta according to package directions. Drain and rinse. Sauté and brown garlic and butter. Whisk cornstarch with chicken broth and add to pan, stirring until thickened. Add whipping cream stirring constantly and heat through. (Don’t let it boil!)

Spray a 9x13” pan with nonstick spray. Place noodles in bottom. Then layer with chicken, chopped ham, crumbled bacon, green onions, mushrooms, sauce and top with shredded Swiss cheese. Bake at 350 degrees for 30-40 minutes or until warm and cheese melts.

From: Laurie Simonsen

No Fuss Baked Chicken

Dip thawed chicken breast in melted butter. Roll in crushed cornflake crumbs until well coated. Sprinkle with Lawry’s seasoning salt and lemon pepper. Bake on foil-lined pan at 400 degrees for 45 minutes or until chicken is done.

From: Teri Fitch

Meatloaf

2 lbs. hamburger
1 egg
1 envelope Lipton Beefy Onion Soup Mix
1 – 1 ½ c. bread crumbs
¼ - 1/3 c. milk

Shape and bake at 350 degrees for 2 hours.

Larger Recipe:
3 lbs. hamburger
2 eggs
2 envelopes Lipton Beefy Onion Soup Mix
2 c. bread crumbs
1/3 - 1/2 c. milk

Shape and bake at 375 degrees for 2 hours.

From: Mom

Homemade Rice Pilaf

4 tblsp. butter
3 c. vermicelli

Melt together until browned. Add 2 c. raw rice. Dissolve 6 chicken bouillon cubes in 1 c. water. Add to rice. Add 3 ¾ c. water. Cover and simmer until fluffy and rice is done. (About 20 minutes.)

From: Paula Pack

Hawaiian Hamburgers

2/3 c. evaporated milk
1 ¼ lb. ground beef
½ - 1/3 c. saltine cracker crumbs (pretty fine)
½ c. chopped onion
1 tsp. salt

Mix together and form into patties. Brown patties in skillet. Pour off the fat. Meanwhile, drain pineapple juice from 13 oz. can pineapple chunks into measuring cup. (1 c.) Add water to make 1 c. if you don’t have enough. Mix with 2 tblsp. cornstarch, ¼ c. vinegar, ¼ c. brown sugar and 2 tblsp. soy sauce in saucepan. Heat until thickened and clear. Add pineapple chunks and chopped green pepper. Pour sauce over hamburgers. Simmer on low 15 minutes. Serve over rice.

From: Paula Pack

Ham Fried Rice

Fry in a little oil, 1 chopped onion until it’s clear. Then add chopped ham (as much as you want) and fry to heat through. Add 3-4 c. cooked rice, 2-3 tblsp. soy sauce, and 1 tsp. chicken bouillon granules. In separate pan, scramble and chop 3 eggs. Add to rice. Mix well.

From: 8th Grade Home Ec

Easy Puff Pastry Chicken

½ c. butter
½ c. flour
1 can chicken broth
1 tsp. minced onion
¾ c. milk
½ c. whipping cream
¼ tsp. salt
¼ tsp. pepper
2 - 12.5 oz cans of chicken breast (Costco...or 2-3 cut and cooked chicken breasts)

In saucepan, melt butter and mix in flour. Let bubble and cook for a couple of minutes whisking constantly. Add chicken broth gradually, then remaining ingredients. Drain water from chicken, break up large pieces and fold in sauce. Spoon over two prepared puff pastry squared per person.

Puff Pastry:
Pepperidge Farm Puff Pastry Sheets (Freezer section)

Thaw according to package. Cut each sheet into 9 squares and place on cookie sheet lined with parchment. Bake according to directions.

From: Laurie Simonsen

Kids Pizza

1 toasted whole wheat english muffin (or white, whatever you have!)
1 tblsp. pre made spaghetti sauce
1 tblsp. whatever kind of cheese you have
Slices of pepperoni

Put in microwave (or broiler) long enough to melt cheese and serve along with some fruit. Takes about 3-4 minutes total. They love having their own little pizzas and it is healthy too!

From: ?

Brownie Cutting Tip

Brownies are my number one favorite thing to take to a ward activity. The boxes are cheap to buy, easy to make, and yummy to eat! Cutting them into squares can get mushy, especially if the brownies are still warm. I learned from my mom that you can use a plastic knife and it cuts the brownies perfectly with no buildup between slices and no mess! Pretty amazing! Just use any plastic picnic ware, and the best thing, you just throw it away!

From: Mom

French Dip Sandwiches

1 (4 pound) boneless beef roast
1/2 c. soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices French bread

Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on low heat for 10 to 12 hours, or until meat is very tender. (Can do as little as 8 hours if needed.) Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

From: ?

Oreo Ice Cream Pie

32 oreo cookies (regular)
1/4 c. butter, melted
1/2 gallon cookies n' cream ice cream (or any flavor really but I think this one is best)
3/4 c. Mrs. Richardson's hot fudge topping
6-8 oz. cool whip

Crush cookies in a sturdy ziploc bag. Take out about 1 cup of crushed cookies to put on top. Pour cookies crumbs into bottom of 9x13 pan and then mix with melted butter. Spread evenly for the crust. Slice ice cream and layer on top of cookie crust. (Works well if you just do a 1/2 inch slice and then spread the rest on top of that and in the cracks). Pour the fudge topping over the ice cream (don't heat) and spread evenly. Spread the cool whip over the topping and sprinkle the remaining crushed cookies on last. Freeze until ready to serve.

From: ?

Chicken-N-Rice Casserole

2-3 chicken breasts, cooked and cut up
2 c. cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 ½ c. milk

Mix together and pour in casserole dish. Bake at 350 degrees for 30 minutes.

From: Mom

Chicken Enchiladas

2 chicken breasts, cooked and shredded (can also do turkey too)
Grated cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 can green chilies

Combine all ingredients together. (Can add a dollop or two of sour cream too.) Grease pyrex casserole dish. Place mixture in 5 tortillas and roll up. Then place in pan. Sprinkle with cheese. Mix sour cream with 2 cans cream of chicken soup. Pour on top. Bake at 350-375 degrees for 30 minutes.

From: Mom

Shrimp Salad

24 oz. pkg. salad-roni macaroni. Cook to directions and rinse in cold water immediately. Take 4 cans de-veined shrimp and put in ice water for 20 minutes. Add 2 cans sliced olives. Top with dressing.

Dressing:
1 c. sour cream
1 c. mayo (not Miracle Whip)

Add salt and pepper and Accent (optional) to taste. Refrigerate and enjoy!

From: Susan Taylor

Orange Fluffy Jell-O

2 small packages lemon Jell-O
2 c. pineapple juice
½ c. sugar
2 c. orange juice (cold)
4 oz. cool whip

Combine pineapple juice and sugar. Bring to a boil, then take off heat. Dissolve lemon Jell-O in pineapple juice. Add cold orange juice. Let set until soupy. Fold in cool whip. Add 2 cans mandarin oranges and 3 cut up bananas. Let set.

From: Mom

Jeweled Fruit Salad

3 small packages strawberry Jell-O
3 c. boiling water
2 c. cold water
1 can mandarin oranges, undrained
1 large can crushed pineapple, undrained
1 16 oz. can whole berry cranberry sauce

Dissolve Jell-O in boiling water. Add cold water and stir. Add remaining ingredients and stir. Pour into 9x13” pan. Chill to firm. Can put whip cream on top if you want.

From: Alison Affeltranger

Chicken Taco Salad

4 chicken breasts, cooked and cut into pieces
1 can corn
15 oz. can black beans, rinsed and drained well
1 c. roma tomatoes, diced
1 red bell pepper, diced
5 green onions, chopped
1 head lettuce, chopped
2 c. cheddar and jack cheese

Combine ingredients.

Dressing:
½ c. rice vinegar
6 tblsp. honey
3 tsp. cumin
½ tsp. salt
¼ tsp. pepper

Combine the dressing ingredients, blend well and chill. Add to salad just before serving. Serve with corn chips too!

From: Barbara Wood

Salsa Dip

2 c. sour cream
1 c. LaVictoria chunky chili salsa
1 small can chopped green chilies
½ tsp fresh garlic, minced
Salt and pepper (optional)

Mix and refrigerate for at least 2 hours.

From: Becky Hill

Bacon Curls

1 lb. bacon slices (uncooked and cut in halves)
1 can chunk pineapple, let drain 15 minutes to get really dry

Wrap bacon around chunk of pineapple. Place on foil lined cookie sheet. Bake at 350 degrees for 1 hour.

From: Mom

Mint Brownies

2 c. margarine
1 1/3 c. cocoa
4 c. sugar
8 eggs
4 tsp. vanilla
3 c. flour
4 tblsp. corn syrup

Melt margarine. Mix in cocoa. Add sugar, eggs, vanilla and corn syrup. Stir in flour. Spread mixture into jelly roll pan. Bake at 350 degrees for 20 minutes. When cool, frost with a layer of peppermint flavored frosting. When firm, frost with chocolate frosting.

From: Caryn Squires

Mint Frosting for Brownies

1 cube butter
1/2 c. milk
4 c. powdered sugar
1 tsp. vanilla
1/4 tsp. mint extract

Mix all ingredients together. If too dry, add more milk. If too wet, add more powdered sugar. Be careful not to put too much mint in or it will be like toothpaste on brownies.

From: ?

Mashed Potato Casserole

(Also known as Shepherd's Pie)

1 lb. hamburger
1 can green beans
3 cans tomato sauce
Mashed potatoes
Grated cheese

Brown hamburger with minced onions. Add tomato sauce. Pour into bottom of 9x13” pan. Then add drained green beans. Top with mashed potatoes and grated cheese. Bake at 350 degrees until bubbly and cheese is melted. (About 30 minutes.)

From: Mom

Chocolate Sauce

1 c. chocolate chips
1 cube butter
1 can evaporated milk
2 c. powdered sugar
1 tsp. vanilla

Melt together chocolate chips and butter on low heat, stirring often. Then add evaporated milk and powdered sugar. Bring to simmer. Turn down heat and keep it simmering for 8-10 minutes. Stirring often. Add vanilla. Cool completely and then you can store in the fridge. Serve on ice cream and it's best served warm!

From: Becky Lingard

Creamed Tuna Fish

Melt 4 tblsp. butter in saucepan. Add 4 tblsp. (1/4 c.) flour. Stir with wire whisk until well blended. Add 2 c. milk slowly and continue stirring to get out the lumps. Bring to a boil. Add salt, pepper and lemon pepper to taste. (Really, add whatever you want, but that's what I add.) Then add a can and a half of drained tuna fish. Serve over rice.

From: Paula Pack

Sarah Salad

Dressing:
¼ c. mayonnaise
¼ c. Miracle Whip
¼ tsp. sugar
½ tsp. salt
¼ tsp. pepper

Mix well until smooth. Refrigerate 24 hours.

Salad:
1 head lettuce
½ pkg. frozen peas
2/3 c. chopped green onion
½ c. Swiss cheese, cut into strips

Mix salad together and just before serving, add dressing. Top with crumbled bacon.

From: Lion House/Mom

Easy Breadsticks

12 frozen Rhodes rolls
½ c. melted butter
Garlic salt
Parmesan cheese

Place frozen dough in buttered 9x13” pan. Thaw to room temp. (Approx. 2 hours) Roll each roll to 13” in length. Dip each in ½ c. melted butter. Place side by side in same 9x13” pan. Let rise approx 2-3 hours until doubled in size. Bake at 375 degrees for 18-25 minutes or until golden brown. Sprinkle w/ garlic salt and parmesan cheese.

From: Mom

Shrimp Stuff

1 pkg. cream cheese, softened
1 jar cocktail sauce
2 small cans shrimp

Place cream cheese on plate. Top with shrimp and cocktail sauce. Serve with crackers.

From: Jana Wamsley

Beef Stroganoff

1 lb. hamburger
1 lg. can cream of mushroom soup
½ carton sour cream
1 tblsp. Worcestershire sauce
1 small can mushrooms

Brown hamburger with a little minced onion. Add soup, Worcestershire Sauce and mushrooms. Heat through. Right before serving, add sour cream. Serve over egg noodles.

From: Paula Pack

Meat Temperatures

Ground beef must be cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Using a digital or dial food thermometer is crucial, the U.S. Department of Agriculture says, because research results indicate that some ground meat may prematurely brown before a safe internal temperature has been reached. On the other hand, research findings also show that some ground meat patties cooked to 160 F or above may remain pink inside for a number of reasons; thus the color of meat alone is not considered a reliable indicator of ground beef safety. If eating out, order your ground beef to be cooked well-done.

Temperatures for other foods to reach to be safe include:
beef, lamb and veal--145 F (63 C)
pork and ground beef--160 F (71 C)
whole poultry and thighs--180 F (82 C)
poultry breasts--170 F (77 C)
ground chicken or ground turkey--165 F (74 C).

Seafood should be thoroughly cooked to an internal temperature of at least 145 F (63 C). Fish that's ground or flaked, such as a fish cake, should be cooked to at least 155 F (68 C), and stuffed fish to at least 165 F (74 C).

If you don't have a meat thermometer, there are other ways to determine whether seafood is done.
*For fish, slip the point of a sharp knife into the flesh and pull aside. The edges should be opaque and the center slightly translucent with flakes beginning to separate. Let the fish stand three to four minutes to finish cooking.
*For shrimp, lobster and scallops, check color. Shrimp and lobster turn red and the flesh becomes pearly opaque. Scallops turn milky white or opaque and firm.
*For clams, mussels and oysters, watch for the point at which their shells open. Boil three to five minutes longer. Throw out those that stay closed.

When using the microwave, rotate the dish several times to ensure even cooking. Follow recommended standing times. After the standing time is completed, check the seafood in several spots with a meat thermometer to be sure the product has reached the proper temperature.

From: Internet

Chicken Parmesan

3/4 cup breadcrumbs
3/4 cup grated parmesan cheese
4 boneless, skinless chicken breast, pounded thin
Coarse salt and fresh ground pepper
1 egg, beaten
2 cups tomato sauce
1/4 cup olive oil
6 oz. mozzarella cheese

Heat broiler. Combine breadcrumbs and parmesan cheese in a shallow bowl. Season both sides of chicken with salt and pepper. Dip chicken in beaten egg, then dredge in breadcrumbs, turning to coat both sides. Spread the tomato sauce onto the bottom of a glass baking dish. Heat 2 T of the oil in a large skillet over medium heat. Place chicken in until golden, about 2 minutes on each side. Transfer to baking dish on top of sauce. Top each breast with a scoop of tomato sauce and a slice of mozzarella cheese. Broil 4 inches from heat source until the sauce is hot and the cheese is bubbly and lightly browned, about 5 to 8 minutes. Yummy served with pasta.

From: Emeril

Egg Tips

Eggs will age more in one day at room temperature than in one week in the refrigerator.

To test eggs for freshness, place the egg in a cup of water to which two teaspoonfuls of salt have been added. A fresh egg sinks; a doubter will float.

When you are going to beat egg whites, let the eggs sit at room temperature for half an hour before using them. You’ll get more volume when you beat them.

When egg white is whipped or beaten it makes a foam and increases in volume 6 to 8 times. Egg whites will beat faster and higher if you add a pinch of salt.

4 jumbo eggs = 1 cup
6 jumbo whites = 1 cup
12 jumbo yolks = 1 cup

4 extra large eggs = 1 cup
6 extra large whites = 1 cup
12 extra large yolks = 1 cup

5 large eggs = 1 cup
7 large whites = 1 cup
14 large yolks = 1 cup

5 medium eggs = 1 cup
8 medium whites = 1 cup
16 medium yolks = 1 cup

6 small eggs = 1 cup
9 small whites = 1 cup
18 small yolks = 1 cup

From: Internet

Goolash

1 lb. hamburger
16 oz. package macaroni noodles
1 can italian stewed tomatoes
1 can green beans (optional)
1 can corn
1 can creamed corn
1 can cream of mushroom soup
Italian seasoning
Salt and pepper
Grated cheese

Brown the hamburger with some minced onion or onion powder. In the meantime, boil the macaroni noodles in another pot. Add canned stuff to hamburger. Mix in cooked noodles. Add spices to your liking. Then add the grated cheese. Cook until cheese is melted and everything is heated through.

From: Paula Pack

Macaroni and Cheese Casserole

1 lb. hamburger
1 small onion, chopped
1 can cream of mushroom soup
1 can milk
1 box Macaroni and Cheese (regular size or family size works too)
salt and pepper to taste
breadcrumbs
paprika
shredded cheese (optional)

Brown hamburger with onion (you can used minced onion too). At the same time, cook macaroni. Add soup, milk and cheese from Macaroni and Cheese to ground beef and then salt and pepper to taste. Drain macaroni and mix in with ground beef mixtures. Pour into a 9x13 pan and cover with breadcrumbs and paprika. You can add shredded cheese on top if you want. Bake at 350 degrees just long enough to melt cheese on top and heat through. (About 15 minutes.)

From: Rosalie Anderson

Man Style Casserole

1 lb. hamburger
2 cans cream of chicken soup
1 c. sour cream
2/3 c. milk
6 medium potatoes, cooked and sliced
1 c. grated cheese

Brown hamburger with minced onions. Mix soup, sour cream, milk and cheese. Stir well. Add meat and cooked potatoes. Place in 9x13” casserole dish. Bake at 350 degrees for 30 minutes.

From: Glenda Western

Rice Krispies Treats

(This is a variation from the recipe on the box, and it's so much better!!!)

5 c. Rice Krispies
3 tblsp. margarine
4 heaping c. miniature marshmallows

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies. Stir until well-coated. Pour into greased square 8x8" pan. (To make a 9x13” pan, double the recipe. That way they're double thick!) Cut into squares when cool and firmly set.

From: Mom

Turkey Pomadora Sandwich

2 slices of bread (your choice)
Cranberry Jelly
Turkey
Swiss Cheese (or whatever you like)
Tomato Slices
Bacon Strips
Cucumber Slices

Spread the cranberry jelly on one piece of bread. Then pile the turkey, cheese, tomato slices and bacon strips on the sandwich. Butter the outside of the bread and grill until golden brown. Top with cucumber slices.

From: Mom

Strawberries Romanoff

¾ c. sugar
1 envelope Knox unflavored gelatin
½ c. water
1 c. whipping cream (not whipped)
1 ½ c. sour cream
1 tsp. vanilla

In saucepan (not on heat yet), mix sugar and dry gelatin. Add water. Mix and let stand 5 minutes. Turn on heat and bring to a full rolling boil, stirring constantly. Remove from heat. Pour in whipping cream slowly and stir with wooden spoon. In medium bowl, blend sour cream and vanilla. Gradually beat in sugar mixture (just boiled) with wire whisk until smooth. Pour into individual serving dishes. (3/4 full). Cover with wax paper and let chill for 5 hours. Serve with fresh strawberries and brown sugar. (Put on just as you serve it.)

From: Mom

Rice Chex Treat

1 lg. box Rice Chex
1 pkg. pecans
3 cubes margarine
¾ c. sugar
¾ c. white karo syrup
1 tsp. vanilla

Boil margarine, sugar and karo syrup for 2 minutes to a full boil. Take off heat. Add vanilla. Pour over rice chex and pecans. Mix well and store in covered container.

From: Mom

Potato Salad

2 c. mayonnaise
2 c. Miracle Whip
1 squirt of mustard
2 tblsp. sweet pickle juice
12 potatoes, cooked, peeled and diced
12 hard boiled eggs, diced
1 small jar sweet pickles, sliced

Mix mayo, Miracle Whip, pickle juice and mustard with wire whisk until smooth. Mix with potatoes, eggs and pickles. Sprinkle with paprika if desired. Chill and serve.

From: Mom

Crown Jewel Jell-O

1 small package of each jell-o: orange, lime and strawberry
1 small package lemon jell-o
½ c. pineapple juice
½ c. sugar
2 envelopes of dream whip

Set orange, lime and strawberry jell-o’s separate with 1 c. boiling water and ½ c. cold water in pans greased with Miracle Whip. Let set and then cut into cubes. Dissolve 1 package lemon jell-o in 1 c. boiling water. Add ½ c. sugar and ½ c. pineapple juice (cold). Let set until partly jelled. Whip with beaters. Fold in 2 packages dream whip whipped to directions. Fold in jell-o cubes and let set.

From: Grandma Lancaster

Taco's

1 lb. ground beef
1 packet taco seasoning
Tortillas
Cheese

Make taco meat according to package directions. Place cheese all over tortilla. Spoon the desired amount of meat onto one half of tortilla. Heat oil in skillet and place folded taco into heated oil. Fry until browned to your liking then turn and fry the other side. SO GOOD!!! You can add ketchup (that's my favorite) or you can garnish like a normal taco with lettuce, tomato, sour cream whatever!

From: Mom

Chicken Pillows

1 chicken breast, cooked and diced
8 oz. package cream cheese
Garlic powder, to taste
1 tube Pillsbury Crescent Rolls

Place cream cheese in saucepan and heat just enough to soften. Add cooked chicken and garlic powder. Place a large tablespoon of chicken mixture onto a flattened crescent roll. Roll up to cover the mixture and place on greased cookie sheet. Bake according to roll package directions. Serve with cream of chicken soup over top and serve with rice.

Variation:
As a little added extra, you can dip the top of the roll in melted butter and bread crumbs. But it's yummy without it too. It gives it a little extra kick!

From: Jessie Sabin

Raspberry Cobbler

Fresh raspberries (3 cartons)
Raspberry Danish Dessert
1 package vanilla cake mix
1 1/2 cubes butter, sliced

Line 9x13 pan with raspberries. Make Danish Dessert to pie glaze instructions. Pour over raspberries. Sprinkle dry cake mix on top. Place butter slices on top. Bake at 350 degrees until golden brown and bubbly. (About 30-45 minutes.) Serve hot with vanilla ice cream.

From: Cari Jessup

Waffles

1 3/4 c. flour
1 tblsp. baking powder
1/4 tsp. salt
2 egg yolks
1 3/4 c. milk
1/2 c. cooking oil
2 egg whites

Mix flour, baking powder and salt. In another bowl, beat egg yolks slightly, then add milk and oil and beat. Add to flour mixture. Stir till combined but still slightly lumpy. In another bowl, beat egg whites until peaks form. Gently fold whites into yolk and flour mixture. Pour onto greased hot waffle maker.

From: Mom

How to get lemon juice

...from a fresh lemon.

*Roll the lemon on the counter for a few seconds before you cut it to loosen the juice.

*You can also put it in the microwave for 10 seconds. It also loosens the juice.

*Then squeeze it with the open side up so you don't get the seeds in your bowl.

*These go for limes too.

From: Food Network People

Snickerdoodles

1/2 c. shortening
1/2 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

Mix together shortening, butter, sugar and eggs thoroughly. Blend flour, cream of tartar, baking soda and salt. Stir into shortening mixture. Shape into 1" balls. Roll dough in mixture of 2 tblsp. sugar and 2 tsp. cinnamon. Bake at 400 degrees for 8-10 minutes.

Makes 4 dozen.

From: Tiki

Hot Dog Casserole

6 potatoes
1 package hot dogs
2 cans cream of chicken soup
1 pt. sour cream
2 tblsp. melted butter
Grated cheese, as much as desired

Cook potatoes until tender. Peel and dice. Put in large bowl. Slice uncooked hot dogs. Add to potatoes. Mix soup, sour cream, melted butter and cheese together with wire wisk. Pour on top of potatoes and hot dogs. Mix with wooden spoon so you don't smash the potatoes. Pour into 9x13 casserole dish. Bake at 325 degrees for 30-45 minutes, or until it's bubbly.

From: Mom

Hot Artichoke Dip

14 oz can non-marinated artichoke hearts, chopped
10 ½ oz can of cream of mushroom/roasted garlic condensed soup
1 c. cream cheese, broken into small pieces
¼ tsp. black pepper
½ c. shredded Parmesan cheese
½ c. shredded Mozzarella cheese
½ c. roasted red peppers, chopped
Dash of salt
Chips, crackers, or crusty bread for dipping

Spray inside of crock pot with Pam. Combine all ingredients, except chips in crock pot. Mix well. Cook on high for 1-1 ½ hours. Reduce to low and keep warm for serving. Stir just before serving. Serves 8-12. (Double it for large gathering.)

From: Becky Hill

Christmas Punch

12 c. cranapple juice
9 c. pineapple juice
6 c. orange juice
4 c. sugar

Mix together in big freezer safe bowl and freeze. When serving, add 2 liters of sprite. Mix until slushy.

From: Mom

Sugar Cookies

1/2 c. crisco
1 c. sugar
1 square margarine
2 eggs
1 tsp. vanilla
2 tblsp milk
2 3/4 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder

Mix together crisco, margarine and sugar. Add eggs, vanilla and milk. Add flour, baking powder and salt. Mix well. Use TONS of flour when you roll them out, they are way sticky. Roll to desired thickness and cut with cookie cutters. Bake at 350 degrees for 10 minutes. (Do not over bake. They will not brown, and if you cook them too long, they will be hard.)

From: Mom

Parmesan Chicken

1 bag chicken tenders
Melted butter
1 c. bread crumbs
3/4 c. parmesan cheese
Chopped parsley (just a little)
1 tsp. salt
1/2 tsp. pepper
Garlic salt to taste

Mix all ingredients except chicken and melted butter. Dip chicken in butter, then coat with bread crumb mixture. Place in 9x13 pan. Bake covered at 325 degrees for 35 minutes. Uncover and cook 10 minutes more, or until chicken is done.

From: Patricia Riggs

Cottage Cheese Jell-O Salad

Mix cottage cheese and cool whip. Add jell-o. Add fruit and some of juice. Just be careful not to make it too runny. Mix together and let sit in fridge.

Small bowl:
2 lb. cottage cheese
8 oz. cool whip
6 oz. jell-o, dry
1 large can fruit

Large bowl:
3 lb. cottage cheese
12 oz. cool whip
6 oz. and smaller pkg. jello, dry
2 large cans fruit

Flavor combinations:
Lime Jell-o and pears
Orange Jell-o and mandarin oranges
Peach Jell-o and peaches
Raspberry Jell-o and pineapple tidbits

From: Mom

Banana Slush

1 c. sugar
2 c. water
2 c. mashed bananas (4-6)
½ c. lemon juice
6 oz. can frozen lemonade (no water added)
6 oz. can frozen orange juice (w/ 3 cans water)

Combine sugar and water. Boil together 3 minutes. Cool. Mash bananas; add to fruit juices and sugar syrup. Pour into ice cube trays to freeze. Serve with sprite. Makes 20 servings.

From: Mom

Chicken Chowder

5-6 chicken breasts
2-4 potatoes, diced
1 onion, diced
1/2 c. carrots, diced
1/2 c. celery, diced
1 can chicken broth
1 can sweetened condensed milk
1 c. milk
1 cube butter
1 c. flour
1 c. water (from boiled chicken)

Boil chicken breasts till done. Pour chicken broth in a pot and add onion, celery and carrots. Bring to boil, cover and reduce heat to low. Cook until tender. Peel and dice potatoes. Boil, and cook until tender. Drain and add to other vegetables. (You cook them separate from other vegetables to keep down the starch.) Dice chicken and add to vegetables. Melt butter in frying pan. Add flour, stir, then add both milks and 1 cup of water that was used to cook the chicken. Add slowly using a wire whisk to mix together, making a white sauce. Add to vegetables and chicken. Salt and pepper to taste.

From: Mom

Broccoli Salad

3-4 heads broccoli florets
1/2 lb. crumbled bacon (or bacon bits)
1 c. sunflower seeds

Dressing:
1 c. mayo
1/4 c. sugar
2 tblsp. vinegar

Mix dressing, allow to stand in fridge at least 2 hours. Mix with broccoli. Add bacon and sunflower seeds. Mix and serve.

From: Paula Pack

Bran Muffins

5 c. flour
2 c. sugar
1 tsp. salt
1 c. shortening
4 eggs
5 tsp. baking soda in 2 c. boiling water, then cooled
1 qt. (4 c.) buttermilk
3 c. All Bran cereal
2 c. 40% Bran flakes

Put dry ingredients in big bowl. Cut shortening in with fork. Add egg and mix. Add soda water. Mix. Add milk, mix. Stir in cereals. Grease mufin tins. Bake at 450 degrees for 10-15 minutes. (This can store in a closed container in fridge for up to 6 weeks.)

From: Mom

Pancakes

2 c. flour
2 tblsp. sugar
4 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
2 c. milk
1/4 c. oil

In blender, mix together flour, sugar, baking powder & salt. Mix other ingredients in separate bowl. Add together and blend well. Cook on hot griddle.

From: Mom

Busy Day Vegetable Soup

Brown 1 lb. hamburger with some chopped onion.
Add:
1 can green beans, with liquid
2 cans corn, with liquid
1 can chicken vegetable soup
1 can vegetable beef soup

Mix everything together. Then add 1-1 1/2 cans full of water. Heat thoroughly. Add salt and pepper to taste.

From: Becky Lingard

How Much and How Many

Butter, Chocolate
2 tblsp. butter = 1 ounce
1 stick or 1/4 lb. butter = 1/2 cup
1 square chocolate = 1 ounce

Crumbs
20 saltine crackers = 1 cup fine crumbs
12 graham crackers = 1 cup fine crumbs
22 vanilla wafers = 1 cup fine crumbs
1 slice bread = 1/2 cup soft crumbs

Nuts
1 pound walnuts in shell = 2 cups, shelled
1/4 pounc chopped walnuts = about 1 cup
1 pound almonds in shell = about 1 cup, shelled

Fruits and Vegetables
Juice of 1 lemon = 3-4 tablespoons
Grated peel of 1 lemon = 1 teaspoon
Juice of 1 orange = 6-7 tablespoons
Grated peel of 1 orange = about 2 teaspoons
1 medium apple, chopped = 1 cup
1 medium onion, chopped = 1/2 cup
2 stalks celery, chopped = 1 cup

Cheese and Eggs
1 pound cheese, shredded = 4 cups
1 large egg, beaten = 1/4 cup
12 to 14 egg yolks = 1 cup
8 to 10 egg whites = 1 cup

Noodles and Rice
4 oz. macaroni = 1 - 1 1/4 cups raw, 2 1/4 cups cooked
4 oz. spaghetti = 1 1/2 - 2 cups raw, 2 1/4 cups cooked
1 cup uncooked rice = 3 1/2 cups cooked
1 cup precooked rice = 2 cups cooked

From: Recipe Cards

Alfredo Sauce

1 stick butter
8 oz. cream cheese
2 tsp. garlic powder
2 c. milk
4-6 oz. parmesan cheese
1/8 tsp. pepper

Melt butter in medium saucepan over medium heat. Add cream cheese and garlic powder. Stir with whisk until smooth. Add milk, slowly, whisking to smooth out lumps. Stir in parmesan cheese and pepper. Reduce heat to low when sauce reaches desired consistency. Sauce will thicken, so if it sits too long, you can add a little more milk.

From: Fiddle

Weights and Measurements

3 teaspoons = 1 tablespoon
2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
14 tablespoons = 7/8 cup
16 tablespoons = 1 cup

1 cup = 8 fluid ounces
1 cup = 1/2 pint
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel

1 liter = 2.1 pints
1 kilogram = 2.2 pounds
28.3 grams = 1 ounce

From: Recipe Cards

Frito Lay Bean Dip

2 jars Frito Lay Bean Dip
8 oz. cream cheese
8 oz. sour cream
1 can chopped olives
Cheese, as much as you want
Green onions
Hot sauce, to taste

Mix well. Put in casserole dish. Bake at 350 degrees for 20 minutes. Serve with chips.

From: Stephanie Hawkes

Taco Salad

1 lb. hamburger
1 pkg. taco seasoning
1 head lettuce
1 lg. tomato
1 can sliced olives
1 bunch green onions (optional)
Grated cheese
Taco chips

Brown hamburger, add taco seasoning. Drain. Mix all ingredients in a big bowl, except chips. When ready to serve, add crushed chips. You can either add dressing a little at a time until desired amount, then serve, or you can let people add their own. Thousand Island is the best for this salad, but anything you like is fine.

From: Mom

Strawberries & Cream Pie

8 ounce pkg. cream cheese
1 c. powdered sugar
2 packages instant lemon pudding
3 c. milk
1 1/2 c. whipped topping
Fresh strawberries
Graham Cracker pie crust

Slice strawberries and layer on bottom of pie crust. Mix cream cheese, powdered sugar, and 1 1/2 cups whipped topping until well blended, spread over berries. Cover with another layer of sliced berries. Mix lemon pudding, milk, and remaining whipped topping until well blended. Spread over berry layer. Add final top layer of strawberries. Refrigerate overnight to set up, or in freezer for about 5 hours. Keep refrigerated.

From: Marti on Good Things Utah

Key Lime Pie

1 big tub Cool Whip
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
1/2 c. key lime juice
2 graham cracker pie crusts

Mix 1/2 of tub Cool Whip, sweetened condensed milk, key lime juice together and pour into pie crusts. Whip other 1/2 of Cool Whip and place on top if desired. Refrigerate to set - keep cold in refrigerator.

From: Reagan on Good Things Utah

Apple French Toast Casserole

1 c. butter
1 c. brown sugar
2 tblsp. corn syrup

Heat in microwave in large bowl for about 2 minutes, or until the brown sugar is well mixed with the butter. Pour in the bottom of a greased (that's important!) 9x13 dish. Cut and peel 4 c. apples. Place on top of above mixture. Take 1 loaf French bread and slice thick (10-12 slices). Dip in egg mixture (1 c. milk & 4 eggs beaten together) and place on top of apples. Pour remaining egg mixture on top. Sprinkle with cinnamon and nutmeg. You can refrigerate this overnight if you want, but you can bake it now if you want, whatever! Place in 400 degree oven for 30 minutes, until golden brown or a knife comes out clean.

From: Heidi Hansen

Zucchini Bread

3 eggs
1 c. oil
2 c. sugar
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder

Mix well. Bake at 325 degrees for 1 hour. Cool and frost with cream cheese frosting.

Cream Cheese Frosting:
3 oz. cream cheese
2 c. powdered sugar
2 tsp. vanilla
1/2 cube butter

From: Paula Pack

Pumpkin Bread

3 1/2 c. sifted flour
2 tsp. baking soda
1 tsp. nutmeg
1 c. chopped pecans (optional)
1 1/2 c. canned pumpkin
2/3 c. water
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
4 eggs
1 c. butter

Sift dry ingredients into large bowl. Quickly add all remaining ingredients. Mix until dry ingredients are moist. Bake in greased 9x5x3" pans for 1 hour at 350 degrees. Cool for 5 minutes. Carefully remove from pans and cool on wire rack. While bread is warm, brush with 2 tblsp. melted butter and sprinkle with 2 tblsp. sugar & 1/2 tsp. cinnamon.

From: Lyndall Pack

Breakfast Casserole

1 package refrigerator crescent rolls
7 eggs
1 c. cooked & chopped up bacon or sausage (or both)
1 1/2 c. cheese
1 can green chilies
1 onion, chopped

Open crescent rolls and place flat in bottom of greased 9x13 pan. Whisk eggs and mix in bacon, sausage, cheese, green chilies & onion. Add some hot sauce to your liking. Pour egg mixture over crescent dough. Bake at 375 degrees for 13 minutes, or until eggs are done.

From: Reagan on Good Things Utah

Cheesecake

8 oz. cream cheese
1/2 c. lemon juice
1 tsp. vanilla
15 oz. can sweetened condensed milk

Soften cream cheese, whip. While beating, add sweetened condensed milk, lemon juice & vanilla. Pour onto graham cracker crust. Chill 3 hours! Serve with favorite topping. THE BEST CHEESECAKE EVER!!!

From: Mom

Taco Soup

Brown 1 lb. ground beef with onion and 1 packet taco seasoning.

Add:
2 cans Italian stewed tomatoes
1 can corn
1 can (8 oz) tomato sauce

Simmer for 20 minutes. Serve with sour cream, cheese and corn chips.

From: Nikki Hooper

Clam Chowder

3/4 lb (or 3 - 6 oz cans) minced clams
1 c. onions, chopped
1 c. celery, diced
2 c. potatoes, diced
3/4 c. margarine
3/4 c. flour
1 qt. 1/2 & 1/2 cream
1 1/2 tsp. salt
Dash pepper
1/2 tsp. sugar

Drain juice from clams over vegetables in medium pan. Add enough water to cover vegetables. Simmer covered until potatoes are tender. (About 20 minutes.) In the meantime, melt margarine, add flour & blend together. Cook a minute or two. Add cream and cook & stir until smooth. Add undrained vegetables and clams. Heat through. Season with salt, pepper & sugar.

From: Mom

Chicken Pasta Salad

2 pkg. (12 oz.) bowtie pasta, cooked
1 can (20 oz.) pineapple tidbits, drained very well
1 c. cashews
1 c. red seedless grapes, halved
4 chicken breasts, cooked, seasoned & diced

Dressing:
1 c. mayo
16 oz. Coleslaw dressing

Mix all salad ingredients together. Add dressing. Mix well, chill & serve!

From: Heidi Jensen

Thinners (most people call these crepes)

6 eggs
3 tsp. sugar
2 c. milk
1 tsp. salt
2 c. flour
1/4 c. oil

Mix together and cook on very hot frying pan.

From: Grandma Rudd

Nicea's Favorite Fried Rice

1-2 chicken breasts, cut into pieces and marinated in soy sauce
4 scrambled eggs
1/2 onion, chopped
3/4 c. frozen peas
1/2 c. butter
1-2 garlic cloves, crushed
2 c. white rice, cooked

Cook marinated chicken in a little bit of olive oil. Add onions and saute until clear. Add frozen peas. Cook until soft. Add cooked rice. In another pan, scramble 4 eggs & chop. Add to mixture. Melt 1/2 c. butter, add crushed garlic to butter, stir and add to rice. Mix all together well. (You can substitute chicken broth for the butter, but the butter is better tasting!)

From: Nicea on Good Things Utah

Tortellini Alfredo w/ Ham & Peas

1/2 c. margarine
1 c. heavy cream
19 oz. pkg frozen cheese tortellini
1/2 c. frozen peas
1/2 c. diced cooked ham

In saucepan, melt margarine over medium-low heat. Add ham & peas. Add cream & heat through. Simmer 3 minutes (until cream is slightly thickened.) Cook tortellini according to package. Drain well. Add to pan of ham & peas. Increase heat and heat through. Dish and add parmesan cheese to individual servings.

From: Good Things Utah

Chocolate Chip Cookies

1 lb. butter
1 1/2 c. sugar
2 c. brown sugar
2 tsp. vanilla
3 eggs
6 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
Chocolate chips

Cream together butter, sugar, brown sugar, vanilla & eggs. Add flour, baking soda and salt. Mix well. Add as many chocolate chips as desired. Bake at 350 degrees for 11 minutes. Makes approximately 5 dozen. Freeze great!

From: Brooke Andersen

Poppyseed Chicken

Boil 3-4 chicken breasts. Dice into chunks. In bowl combine:

3 cans cream of chicken soup
1/2 tub sour cream
1 1/4 tblsp. poppyseeds

Add chicken to soup mixture. Pour into casserole dish. In separate bowl, mix 1 cube melted butter with 1 - 1 1/2 packages of crushed ritz crackers. Sprinkle on top. Bake at 350 degrees for 25 minutes. Serve on hot rice.

From: Regina Campbell

Banana Bread

1 3/4 c. flour
2/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1/4 tsp. salt
1 c. mashed ripe bananas (2-3)
1/3 c. shortening
2 tblsp. milk

In a large mixing bowl, combing 1 c. flour, sugar, baking powder, baking soda & salt. Add mashed bananas, shortening & milk. Beat with electric mixer on low speed till blended, then on high for 2 minutes. Add eggs and reamining flour. Beat until blended. Pour batter into greased loaf pan. Bake at 350 degrees for 55-60 minues. Cool for 10 minutes. Remove from pan and cool thoroughly.

From: Mom

Oriental Chicken Salad

1 head cabbage, chopped
2 green onions, chopped
2 c. diced, cooked chicken (seasoned with salt and pepper)
2 tblsp. sesame seeds
3 tblsp. slivered almonds (toasted if you want)
1 package chicken top ramen (crumbled in package before you open)

Dressing:
1 tblsp. sugar
1/4 c. oil
1 tsp. salt
1/4 tsp. pepper
3 tblsp. vinegar
1/2 tsp. Accent (optional)
Chicken Top Ramen seasoning packet

Mix dressing together. Put in fridge to set while you make salad. Mix cabbage, green onions, chicken, sesame seeds, almonds and top ramen together in big bowl. Add dressing and mix well. Let sit in fridge all day, overnight is better. The longer it sits, the better it is!

From: Marilyn Hulet

It's Here!!!

I decided that I had some good recipes and needed to share them here. I'll start with a few and then I'll try and post more, very often. I hope you enjoy yourselves and you'll have some good eatin!