Strawberry Spinach Salad

Salad:

1 bag spinach
Strawberries
sugared almonds

Dressing:

1/4 cup sugar
2-3 TBS Lemon juice
4 1/4 Vegetable oil

Mix together salad ingredients. Then Mix sugar and lemon juice well then add oil to the dressing. Pour over salad

Tortilla Soup

by Donnia Krebs


Chicken Broth
chicken(cooked and Shredded)
2 cans diced tomatoes
2 cans V8 juice
Green chillies
Garlic flavor
Taco seasoning
Salt and pepper to taste

Vegetables
zucchini
Cauliflower
onions
Carrots
French green beans
or any other veggies you choose

Mix all ingredients together. Serve with Tortilla chips, cheese and sour cream

Grandma Millar's Pound Cake

Rita millar

Fudge Marble Cake Mix
Small box instant vanilla pudding
4 eggs
1/2 c, oil
1 C. Water

Mix all ingredients except chocolate add in. Pour into greased bunt pan, then add chocolate as directed on box. Bake @ 350' for 40 min. Cool 5 min. in pan, then invert onto plate.

Mushroom Chicken

1 lb Chicken
2 Can Cream of Chicken
1 C. Sour Cream
mushrooms

Coat Chicken in Flour then dip in butter Bake @ 350' for 1/2 hour. Combine sour cream, cream of chicken and mushrooms. Bake @ 350 for 45 min.

Butterfinger Bars

From Rita Millar

1/2 C. Margarine
1/2 C. sugar
1/2 C. Brown Sugar
1 egg
1/2 C. peanut butter
1/2 tsp vanilla

mix together blend well. Add...

1/2 tsp soda
1/4 tsp Salt
1 C. flour
1 C. Oatmeal

Add about 1 cup chocolate chips. Bake @ 350' for 20 min, in 13x9 pan.

Chinese chicken Salad

4 large chicken breasts, cooked and cut
1-2 bags coleslaw (14 oz pkgs) or 1 head of cabbage
1 bunch green onions
Mix into a large bowl

Spread onto a cookie sheet:
3 packages Ramen noodles, broken up
¼ c. sesame seeds (I did less)
¼ c. sliced almonds (I did more)
Toast for 12 minutes at 350 degrees. Add to salad.

Mix Dressing:
¼ c. sugar
3 Tbsp. soy sauce
2 Tbsp. white vinegar
1 c. salad oil
1 tsp. pepper
3 flavor packets from Ramen noodles (chicken flavored)

Drizzle dressing onto salad and toss immediately before serving.

Beef and Broccoli with Noodles

From Joy Willbur

1 lb stir fry meat or steak, sliced very thin

2 pkgs. oriental Ramen noodles

2 c. water, divided

1 ½ tsp. cornstarch

2 tbsp. vegetable oil, divided

4 c. fresh broccoli, cut into small pieces

1 c. carrots, sliced very thin



--Combine 1 seasoning packet for noodles with ½ c. water and corn starch.

Pour mixture over sliced beef, toss gently to coat. Set aside for at least 30 minutes.

About 15-20 min., before serving heat 1 Tablespoon oil until hot. Stir fry broccoli and carrots 2-3 minutes. Break up noodles and add to skillet with remaining water. Cover and simmer over low heat for 5-6 min or until vegetables are tender and almost all liquid is absorbed, stirring occasionally.

Transfer to a warm plate. Heat remaining oil in a skillet, remove meat from marinade and discard marinade. Stir fry beef for 1-2 minutes spoon beef and pan juices over vegetables and noodles.

Stir in other seasoning packet and serve hot.

Muddy Buddies

1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1/4 cup peanut butter
1/2 cup peanuts (optional)
6 cups Kellogg's® Crispix® cereal

1 cup powdered sugar

Directions

1. In large microwave safe bowl, melt chocolate at HIGH 1 minute. Stir and
heat 30 seconds longer at HIGH or until melted when stirred. Stir in peanut
butter and peanuts. Gently stir in KELLOGG'S CRISPIX cereal, until evenly
coated.

2. Place powdered sugar in 2-gallon zipper-type plastic bag. Add coated cereal to
sugar and close bag. Gently toss cereal mixture until evenly coated. Store in airtight
container in refrigerator. Yield: 16 servings

Microwave cooking times may vary.

Note

CONVENTIONAL DIRECTIONS:

Melt chocolate over low heat, stirring constantly until melted. Remove from heat.
Stir in peanut butter and peanuts. Pour mixture over cereal in large mixing bowl.
Gently stir until evenly coated. Follow step 2 above.

Chicken Pot Pie

Chicken 4-6 pieces or how much you want

Celery

Onions

Carrots

Corn and mushrooms (optional)

2 cans cream of chicken

1 cup chicken broth

Cut all vegetables finely and sauté with chicken. Combine vegetables, chicken and cream of chicken and broth together. Put in casserole dish.

Topping

1.5 C flour

1 tsp. salt

2 tsp baking powder

1 C. milk

1 stick of butter

½ tsp black pepper

-mix dry ingredients with milk and butter(melted) pour over chicken and bake 35-40 min @ 425’ or until brown.

Neva's Taco Soup

1can kidney beans

1 can pinto beans

1 can black beans

1 can corn

1 can spicy diced tomatos

1 can hominy

1 pkg. taco seasoning

1 pkg hidden valley ranch dressing mix

1 lb. hamburger, cooked (optional)

Combine all ingredients, liquids and all into large pot. Simmer for 1 hour. (I usually don’t last that long).

Cream of Broccoli Soup

From Julie Nicholls

1 quart fresh broccoli heads

2/3 Cup butter

½ cup flour

3 cup warm milk

2 cup hot chicken broth

2 tsp salt

¼ tsp white pepper

3 Tbs lemon juice

1 fat clove garlic

1 Tbs Worcestershire sauce

¼ tsp Tabasco

2 cups heavy cream

Wash broccoli, trim and dry. Reserve a few florets for topping. In saucepan cook broccoli in the butter until soft. Blend in the flour and simmer until smooth and bubbling, stirring occasionally. Add the next 8 ingredients. Stir constantly until smooth and thick. Remove form burner and whirl ingredients in a blender. The soup may be frozen, or made before this point and finished later. Stir in the remaining cream, return to burner, and bring just to a boil. Taste for salt and adjust. Garnish with broccoli florets and croutons.

Pumpkin Pasta

From Julie Nicholls

1Tbs extra virgin olive oil, plus 1 tsp

1 lb bulk sweet Italian sausage

4 cloves garlic

1 medium onion, finely chopped

1 bay leaf

4-6 springs sage leaves, cut into chiffonade, about 2Tbs

1 can chicken stock

1cup canned pumpkin

½ cup heavy cream

1/8 tsp ground cinnamon

½ tsp ground nutmeg

Coarse salt and pepper

1 lb penne rigate cooked

Parmigiano for grating.

Heat large, deep nonstick skillet over medium high heat. Add 1 TBS of olive oil to the pan and brown sausage in it. Transfer sausage to paper towel. Drain fat from skillet and return pan to stove. Add the remaining TBS oil and add onion and garlic. Sauté 3-5 min. until the onions are tender.

Add bay leaf, sage and half of the stock to pan. Reduce stock by half, about 2 minutes. Add remaining stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, salt and pepper to taste. Simmer mixture 5 to 10 min. to thicken sauce.

Combine cooked noodles and sauce (take bay leaf out) and toss over low heat for a minute. Add grated parmesan cheese

Cajun Chicken Pasta

INGREDIENTS:
1 (8 ounce) pkg penne pasta, cooked and drained
4 boneless skinless chicken breasts, cut into strips
4 t cajun seasoning
4 T butter
16 slices red bell pepper
16 slices green bell pepper
1/2 purple onion
6 large mushrooms, sliced
2 c heavy cream
1/2 t dried basil
1/2 t lemon pepper seasoning
1/2 t salt
1/4 t pepper
1/4 t garlic powder
Grated parmesan cheese, optional

DIRECTIONS:
1. Place chicken and cajun seasoning in a resealable plastic bag; shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender (about 5 to 7 minutes).
2. Add the red bell pepper, green bell pepper, and mushrooms. Saute and stir for 2 to 3 minutes. Reduce heat.
3. Add cream and remaining seasonings; heat through. Add pasta and toss; heat through. Sprinkle parmesan cheese if desired.

Tortellini Soup

INGREDIENTS:
1 roll (about 12 oz.) of Jimmy Dean sausage
1 onion, diced
5 cups beef broth
1 cup water
1 (28 oz.) can of diced tomatoes
1 cup thinly sliced carrots
1/4 t. basil
1/4 t. oregano
1 (8 oz.) can of tomato sauce
1 T. parsley
2 chopped zucchini
1 (8-12 oz.) bag of tortellini (I use the frozen kind and just let it sit out for 20-30 minutes so it's not quite so frozen when I put it in.)

DIRECTIONS:
1. Brown the sausage with the onion. Then transfer to large stock pot.
2. Add the other ingredients (except zucchini and tortellini) and bring to a boil then turn down to low and simmer until the carrots are tender. (This usually takes about 30 min.)
3. Then add the zucchini and tortellini and simmer for another 20-30 minutes.

Oatmeal Muffins

From Cheryl Jackson

1 egg
1 C. buttermilk
3/4 cup brown sugar
1/2 c. Oil

Mix

1 C. quick oats
1 C. Flour
1 tsp. baking powder
1/2 tsp Salt
1/2 tsp. Soda

don't over stir batter, should be lumpy. Bake @ 400' for 12 min.