A2ZRecipes.net

Good morning and welcome to your Sunday issue of A to Z Recipes newsletter. It is cool and perfect weather for finishing up the last of the Christmas preparations.

We've shared thousands of recipes in these A to Z Recipes newsletters over the years. What began as a brief exchange of recipes to my friends has blossomed into a large publication, posted twice weekly, to thousands of recipe collectors, all over the world. As big as the newsletter has become, it remains personal; my circle of friends has merely expanded. Within that larger circle is a smaller one, comprised of people who have taken the friendship a step further. That circle of friends meet daily in a forum called the A to Z Recipes Quick-Talk, or QT for short. Many have met, face to face, and I've been fortunate enough to be present for some. We live in various parts of the world but share a common bond. Collecting recipes was the springboard, but friendship is the tie that binds us. That QT group has given you, the readership, a special Christmas gift this year. This issue is it. Please join me in thanking the following friends, only a small part of the QT group, for their generosity. Today, we are sharing recipes collected over the years from fundraiser cookbooks; some from our church or community, and others from books we own or borrowed. (I just purchased a cookbook with fewer recipes than this issue!) What a wonderful gift from these nice people, over 100 recipes, and just for you!

Brenda, AL
Lou, FL
Leasa, IA
Pat, Minden, NV
Jean, OH
Rusty, FL
Rita, Niceville, FL
Pam, OH
Linda G., MI
Larry Holmes, Toronto, Canada
Carol, Tupper Lake, NY
Shirley, WA State

Merry Christmas to all of you from all of us in the QT. We'll see you here again on Wednesday, God willing.

PS: I know we're all busy but don't forget about the current Monthly Theme topic of Promised Recipes. We're in need of enough recipes to make the issue possible! Read all about it in the Monthly Theme section, ok? Thanks!

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Free Rice

Shared by Mary H., Montreal, Canada

There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. I hope that you will print this information in A2Z, as your readers would no doubt love to participate and improve their vocabularies at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

"What you are is God's gift to you. What you make of yourself is your gift back to God." 
~ Kelly Jeppesen

That Old Black Pot

Shared by Brenda, AL

That old black pot and depression days 
went together like the ocean and the waves. 
You didn't go to the store back then 
and to waste a soup bone was considered a sin. 
You grew what you ate and cooked what you got 
and it all came out of that old black pot.
There was cabbage, collards and turnip greens, 
okra, squash and string beans. 
Black eyed peas, onions and tomatoes. 
Fat back, gravy and mashed potatoes.
The men rolled logs and plowed the fields 
and prayed for rain that the crops might yield. 
They picked the cotton and pulled the corn,
built a shed for a calf newly born. 
Oh, but the strength the men have got, 
and it all came out of that old black pot.

Source: Recipes & Remembrances, Pattillo Street Church of God, Hartselle, AL



A Letter From Jesus 

Shared by Lou, FL

Dear Children,

It has come to my attention that many of you are upset that folks are taking My name out of this season. Maybe you've forgotten that I wasn't actually born during this time of the year and that it was some of your predecessors who decided to celebrate My birthday on what had been a pagan festival. Although I do appreciate being remembered anytime.

How I personally feel about this celebration can probably be most easily understood by those of you who have been blessed with children of your own. I don't particularly care what you call the day. If you want to celebrate My birth, just put others first and LOVE ONE ANOTHER.

Now, having said that let Me go on. If it bothers you that the town in which you live doesn't allow a scene depicting My birth, then just get rid of a couple of Santas and snowmen and put a small Nativity scene in your own yard. If all My followers did that there wouldn't be as much need for a crèche on the town square because there would be many of them all around town.

Stop worrying about the fact that people are calling the tree a holiday tree, instead of a Christmas tree. It was I who made all trees. You can remember Me anytime you see any tree. Decorate a grape vine if you wish: I actually spoke of that one in a teaching, explaining who I am in relation to you and what each of our tasks were. If you have forgotten that one, look up John 15: 1 - 8.

If you want to give Me a present in remembrance of My birth here is my wish list. Choose something from it:

1. Instead of devoting time to protest letters objecting to the way My birthday is being celebrated, write letters of love and hope to soldiers away from home. They are terribly afraid and lonely this time of year. I know, they tell Me all the time.

2. Visit someone in a nursing home. You don't have to know them personally. They just need to know that someone cares about them.

3. Instead of writing George complaining about the wording on the cards his staff sent out this year, why don't you write and tell him that you'll be praying for him and his family this year. Then follow through. It will be nice hearing from you again.

4. Instead of giving your children a bunch of gifts you can't afford and they don't need, spend time with them. Tell them the story of My birth, and why I came to live with you and to die for you. Hold them in your arms and remind them that I love them.

5. Pick someone that has hurt you in the past and--with My help--forgive him or her.

6. Did you know that someone in your town will attempt to take their own life this season because they feel so alone and hopeless? Since you don't know who that person is, try giving everyone you meet a warm smile; it could make the difference.

7. Instead of focusing on what the retailer in your town calls the holiday, be patient with the people who work there. Give them a warm smile and a kind word. Even if they aren't allowed to wish you a "Merry Christmas," that doesn't keep you from wishing them one. Then stop shopping there on Sundays. If the store didn't make so much money on that day of the week, they'd let their employees spend that day at home with their families.

8. If you really want to make a difference, support a missionary--especially one who takes My love and Good News to those who have never heard My name.

9. There are individuals and whole families in your town who not only will have no "Christmas" tree, but neither will they have any presents to give or receive. If you don't know them, buy some food and a few gifts and give them to the Salvation Army or some other charity which believes in Me and they will make the delivery for you. 

10. Finally, if you want to make a statement about your belief in and loyalty to Me, then behave like a Christian. Don't do things in secret that you wouldn't do in My presence. Serve one another, so that people will know by your actions that you are one of Mine. 

Don't forget; I am God and can take care of Myself. Just love Me and do what I have told you to do. I'll take care of all the rest. Check out the list above and get to work; time is short. I'll help you, but the ball is now in your court. May you recognize the blessings I pour into your life this Christmas and remember : I LOVE YOU.

JESUS

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

THE APPLE

Shared by Leasa, IA

The apple played an important role in traditional European Christmas Eve celebrations. Following dinner, the head of the family would slice an apple crosswise. If there was the image of a perfect star inside and the seeds were plump, it was believed that a peaceful year of good fortune and health awaited the family. Each member of the family then ate a piece of the apple.

Source: Bronner's Flavorful Favorites Cookbook (which I picked up at GNE in October)

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Promised Recipes

Here's the scoop on the current theme:

Do you have a long list of recipes you have promised your family or yourself to try? Here's a chance to share those with others in our newest Monthly Theme topic with a "twist". Many of the recipes shared in issues of A to Z Recipes Newsletters are tried and true (TNT). There's not much that can compare with those, but I thought we'd share recipes that are appealing to us that we have wanted to try. I share some in the Publisher's Choice from time to time, but how about an entire theme based upon really good-sounding recipes that you haven't had a chance to make? If they sound good enough to you that you saved them, then I bet someone else would love to try them for you! What I hope for is to have folks actually try your recipe, then write me and tell me how it turned out. I'll share their comments, as they come in, in an issue. How about it? This sounds like a topic in which everyone can enjoy and participate.

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name for posting (name and location required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews in an issue.

Won't you join in the fun by sharing your own recipes for Promised Recipes? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Promised Recipes with us.

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Promised Recipes. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

Please use this email link to submit a recipe for theme recipes: Promised Recipes

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Promised Recipes.
Please use this email link for all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for Promised Recipes has a deadline of December 31, 2007, and will be posted on January 6, 2008.

Please use this email link to submit a recipe for theme recipes: Promised Recipes

As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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2nd Leen in Houston, Texas
3rd Vrushali D. in Mumbai, Maharashtra, India
3rd Edna in London, Kentucky
4th Patricia F. in Galveston, Texas
4th Trey B. in Texas (Maggie's son)
5th Norma in Mattydale, New York
6th Laurie in Magnolia Springs, Alabama
6th Fannie in Pulaski, Virginia
7th Margie in Kansas
9th Debra S. in Norfolk, Virginia
9th Elaine in Garden City, Kansas
12th Gary C. in Greensboro, North Carolina
13th Maudie F. in Elwood, Indiana
13th Marilyn in Ohio
14th Nancy F. in Sacramento, California
15th Chuck in Uniontown, Pennsylvania
15th Jan G. in Tucson, Arizona
15th Corey in New Johnsonville, Tennessee
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
24th Pat in Merritt Island, Florida
25th Chris in Alamogordo, New Mexico
26th Marcia K. in Sarnia, Ontario, Canada
27th Wanda D. in Ohio
28th Karen in Goshen, New Hampshire
29th Soraiya in South Carolina
29th Sylvia in Jenkinsville, South Carolina
30th Elizabeth in Tupelo, Oklahoma

Letter to Santa

Shared by Pat, Minden, NV

A small boy wrote to Santa Claus:
Dear Santa, 
Please send me a baby brother.




Santa wrote back:
"Send me your mother..."


Letter to God 

Shared by Jean, OH

Little Carol came into the kitchen where her mother was making dinner. Her birthday was coming up and she thought this was a good time to tell her mother what she wanted. "Mom, I want a bike for my birthday." Now, Little Carol was a bit of a troublemaker. She had gotten into trouble at school and at home. Carol's mother asked her if she thought she deserved to get a bike for her birthday. Little Carol, of course, thought she did. 

Carol's mother, being a Christian woman, wanted her to reflect on her behavior over the last year, and write a letter to God and tell him why she deserved a bike for her birthday. Little Carol stomped up the steps to her room and sat down to write God a letter. 

LETTER 1: 
Dear God: 
I have been a very good girl this year and I would like a bike for my birthday. I want a red one. 
Your friend, 
Carol 
...

Carol knew this wasn't true She had not been a very good girl this year, so she tore up the letter and started over. 

LETTER 2: 
Dear God: 
This is your friend Carol I have been a pretty good girl this year, and I would like a red bike for my birthday. 
Thank you, 
Carol 
...

Carol knew this wasn't true either. She tore up the letter and started again. 

LETTER 3: 
Dear God: 
I know I haven't been a good girl this year. I am very sorry. I will be a good girl if you just send me a red bike for my birthday. 
Thank you, 
Carol 
...

Carol knew, even if it was true, this letter was not going to get her a bike. By now, she was very upset. She went downstairs and told her mother she wanted to go to church. Carol's mother thought her plan had worked because Carol looked very sad. "Just be home in time for dinner," her mother said. 

Carol walked down the street to the church and up to the altar. She looked around to see if anyone was there. She picked up a statue of the Virgin Mary, slipped it under her jacket and ran out of the church, down the street, into her house, and up to her room. She shut the door and sat down and wrote her letter to God. 

LETTER 4: 
I GOT YOUR MAMA. 
IF YOU WANT TO SEE HER AGAIN, 
SEND THE BIKE. 

Signed, 
YOU KNOW WHO




Merry Christmas To My Female Friends 

Shared by Rusty, FL

If I were ol' Santa, you know what I'd do 
I'd dump silly gifts that are given to you 
And deliver some things just inside your front door 
Things you have lost, but treasured before. 

I'd give you back all your maidenly vigor, 
And to go along with it, a neat tiny figure. 
Then restore the old color that once graced your hair 
Before rinses and bleaches took residence there. 

I'd bring back the shape with which you were gifted 
So things now suspended need not be uplifted. 
I'd draw in your tummy and smooth down your back 
Till you'd be a dream in those tight fitting slacks. 

I'd remove all your wrinkles and leave only one chin 
So you wouldn't spend hours rubbing grease on your skin 
You'd never have flashes or queer dizzy spells 
And you wouldn't hear noises like ringing of bells. 

No sore aching feet and no corns on your toes 
No searching for spectacles when they're right on your nose. 
Not a shot would you take in your arm, hip or fanny 
From a doctor who thinks you're a nervous old granny. 

You'd never have a headache, so no pills would you take. 
And no heating pad needed since your muscles won't ache. 
Yes, if I were Santa, you'd never look stupid 
You'd be a cute little chick with the romance of a cupid. 

I'd give a lift to your heart when those wolves start to whistle 
And the joys of your heart would be light as a thistle. 
But alas! I'm not Santa. I'm simply just me 
The matronest of matrons you ever did see. 

I wish I could tell you all the symptoms I've got 
But I'm due at my doctor's for an estrogen shot. 
Even though we've grown older this wish is sincere 
Merry Christmas to you and a Happy New Year.

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

ALABAMA CHICKEN AND DUMPLINGS

This one is for two of my favorite people: Mavis and Charlie in Mobile, Alabama!

Makes four servings.

Ingredients:

1 Alabama-raised chicken, cut up (or 4 large chicken breasts) 
Water 
Salt 
Pepper 
1 or 2 stalks celery 
1 carrot 
1 onion, quartered 
2 cups flour 
1 teaspoon salt 
1/4 cup shortening 
Ice water 

Directions:

Place chicken in a large pan, cover with water, and season with salt and pepper. Add celery, carrot and onion. Bring to a boil; cover and simmer until chicken is thoroughly cooked. Remove the veggies and chicken from the broth. Discard the veggies. Remove the chicken from the bones and tear it into bite-size pieces. Set chicken aside. 

Combine flour and salt in a mixing bowl. Cut in the shortening until the mixture resembles fine crumbs. Add ice water, one tablespoon at a time, mixing with a fork after each addition until dough forms a ball and cleans the sides of the bowl. Roll out the dough on a work surface sprinkled with flour. Roll as thinly as possible and cut into strips. 

Return the chicken to the broth; bring to a rolling boil. Drop dough pieces gently into the broth, one by one. Simmer uncovered until the dumplings are soft and taste done (about 15-20 minutes). 

Note: The dough recipe may easily be doubled or halved, depending on the number of servings desired. 

Source: Alabama Bureau of Tourism & Travel

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COUSCOUS AND CHICKEN SALAD
(by Britni Martin, Percussion)

~Submitted by Rita, Niceville, FL

I am "tooting" the horn for our local Eagle Pride Band from Niceville, Florida. The 300 member band will be marching in the New Year's Day Rose Parade and the people of Niceville are extremely proud of them. One of their big fund raisers is the "Sounds Delicious! Volume II" collection of recipes. Copies of this cookbook can be acquired by contacting the Niceville High School Eagle Pride Band, 800 E. John Sims Parkway, Niceville, Fl 32578 or at nhseaglepride.com. I have taken the following recipes from this cookbook.

I know there are couscous lovers among us – thought this looks good!

1 1/2 c. water 
1 1/2 c. couscous, uncooked
2 c. cooked chicken, shredded
2 c. shredded romaine lettuce
1 c. diced tomato
2/3 c. finely chopped fresh Parsley
1/3 c. chopped green onion
2 T. finely chopped mint
1/4 c. plus 2 T. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
3 T. water
1 1/2 T. olive oil
1 clove crushed garlic 

Bring water to a boil; stir in couscous. Remove from heat; cover and let stand 5 minutes, then fluff with fork. Combine couscous and next 6 ingredients in a large bowl; toss gently. Combine lemon juice and next 5 ingredients in a jar; cover tightly and shake vigorously. Pour over couscous mixture, toss well. Serve immediately or you can chill.


MAPLE TERIYAKI SALMON FILLETS
(by Lindsey Cromwell, Clarinet)

~Submitted by Rita, Niceville, FL

Here’s one for you salmon lovers!

½ c. apple juice
½ c. maple syrup
3 T. soy sauce
2 T. finely chopped onion
2 cloves garlic, minced
4 salmon filets (about 2 pounds)

In a bowl, combine the first five ingredients. Remove ½ cup for basting; cover and refrigerate. Pour remaining marinade into a large sealable plastic bag. Add salmon, seal bag, and turn to coat. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4 inches from the heat for 5 minutes. Baste with reserved marinade. Broil 10 minutes longer or until fish flakes easily with a fork, basting frequently.


ROASTED TOMATOES WITH SHRIMP AND FETA
(by Robbie Cocchiarella, French Horn)

~Submitted by Rita, Niceville, FL

I love tomatoes and shrimp so this is a recipe I want to try!

5 lg. Roma tomatoes, quartered 
3 T. Olive Oil
2 T. minced garlic
¾ tsp. salt 
¾ tsp. pepper
1 ¼ lbs. medium shrimp, peeled and deveined
½ c. parsley
2 T. lemon juice
1 c. crumbled feta cheese

Preheat oven to 450°. Place tomatoes in large glass baking dish. Spoon oil and garlic over tomatoes. Sprinkle with salt and pepper; toss. Place on top rack of oven and roast for 20 minutes. Remove dish from oven and stir in shrimp, parsley, and lemon juice. Sprinkle with feta and place back in oven for 10 minutes longer until shrimp is cooked. Serve with crusty bread to dip in sauce.


SNAPPER IN A SNAP
(by Aaron Meek, Tuba)

~Submitted by Rita, Niceville, FL

Red Snapper is a very popular fish on the Gulf Coast harvested from the beautiful Gulf of Mexico.

12 oz. red snapper fillets
2 tsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. lemon juice
1 tsp. chopped chives
1 tsp. chopped parsley
2 tsp. Parmesan Cheese

Spray a shallow baking dish with nonstick cooking spray and arrange fillets in dish. Combine mayonnaise, mustard, lemon juice, chives and parsley in small bowl. Mix well. Spread over fillets. Sprinkle with cheese. Bake at 400° for 20 minutes. Broil for 1 minute. 

Yield: 2 servings


COOKIE SALAD
(by Patrick Brunson, Trombone)

~Submitted by Rita, Niceville, FL

One last band recipe!

1 c. Buttermilk
1 box Vanilla Pudding
1 (12 oz.) ctn. Cool Whip (don’t Use ‘Lite’ - it won’t mix right)
1 can Mandarin Oranges, drained
1 (8 oz.) can crushed pineapple, drained
1 pkg. fudge stripe cookies, crumbled

Mix together buttermilk, pudding mix and Cool Whip. Stir in oranges and pineapple. Add in the cookies and serve.


COLORFUL ENGLISH PEA SALAD

~Submitted by Pat, Minden, NV

2 (16 ounce) packages frozen green peas, thawed, drained
1 (8 ounce) package cubed mozzarella cheese
1 red and 1 orange bell pepper, seeded, chopped
1 small red onion, cut in rings
2 eggs, hard-boiled, chopped
1 -1/4 cups mayonnaise
1 teaspoon seasoned salt
1 teaspoon seasoned pepper
1/3 cup cooked, crumbled bacon

In large salad bowl, combine uncooked peas, cheese, bell pepper, onion rings and chopped eggs. Stir in mayonnaise, salt and pepper. Refrigerate and when ready to serve, garnish with crumbled bacon. Serves 8 to 10

Source: Easy Church Suppers


APPLE CRESCENTS

~Submitted by Pat, Minden, NV

1 (8 ounce) can refrigerated crescent rolls
2 Granny Smith apples, peeled, quartered
1 cup orange juice
1-1/4 cups sugar
1/2 cup (1 stick) butter
1 teaspoon cinnamon

Preheat oven to 350 degrees. Unroll crescent rolls and separate. Wrap each apple quarter with crescent roll. Place each apple crescent in sprayed 9 x 13-inch baking dish. In saucepan, combine orange juice, sugar, butter and cinnamon and bring to a boil. Pour over crescents and bake for 30 minutes or until golden and bubbly. Serves 8

Source: Easy Church Suppers


RANCH POTATO SALAD

~Submitted by Pat, Minden, NV

2 pounds red (new) potatoes
1 (8 ounce) block mozzarella cheese, cubed
2 ribs celery, sliced
1 red bell pepper, seeded, chopped
1 (2.8 ounce) package bacon bits
1 (8 ounce) bottle ranch salad dressing

Place potatoes in large saucepan with water to cover and bring to a boil. Reduce heat and simmer about 20 minutes or until potatoes are tender. Drain and allow to cool just enough to be able to cube. Place potatoes in large salad bowl and add cheese, celery, bell pepper, bacon bits and a little salt and pepper. Pour salad dressing over salad and toss. Refrigerate at lease 2 hours before serving. Serves 10 to 12

Source: Easy Church Suppers


CRUNCHY BAKED CHICKEN

~Submitted by Pat, Minden, NV

1/4 pound (1 stick) butter, melted
2 tablespoon mayonnaise
2 tablespoon white wine Worcestershire sauce
1 (6 ounce) can french-fried onions, crushed
6 boneless, skinless chicken breasts halves

Preheat oven to 350 degrees. In shallow bowl, combine melted butter, mayonnaise and Worcestershire sauce. Place crushed onions in another shallow bowl. Dry chicken breasts with paper towels; dip first into butter mixture and dredge each chicken breast in crushed onions. Place in large baking pan and arrange so pieces do not touch. Bake for 30 minutes or until chicken juices run clear. Serves 6

Source: Easy Church Suppers


GREEN CHILE-CHICKEN CASSEROLE

~Submitted by Pat, Minden, NV

1 green bell pepper, seeded chopped
3 ribs celery, chopped
3/4 cup chopped green onions
1/2 cup (1 stick) butter
1 (7 ounce) can chopped green chilies
1-1/2 cups rice
1 (8 ounce) carton sour cream
3 boneless, skinless chicken breast halves, cooked sliced
1 (14 ounce) can chicken broth

Preheat oven to 325 degrees. Combine bell pepper, celery and green onions in skillet with butter and sauté 5 minutes. Transfer to mining bowl. Stir in green chilies, rice, sour cream, chicken, chicken broth, 1/4 cup water and a little salt and pepper. Pour into sprayed 9 x 13-inch baking dish. Cover and bake for 40 minutes, uncover and continue to bake for 10 minutes. Serves 6 to 8

Source: Easy Church Suppers


BEEF PATTIES IN ONION SAUCE

~Submitted by Pat, Minden, NV

2-1/2 pounds lean ground beef
1 (1 ounce) packet savory herb-garlic soup mix
1 egg, beaten
2 (10 ounce) cans French onion soup

Preheat oven to 350 degrees. Combine beef, soup mix, egg and 1/4 cup water and shape into patties about 3/4-inch thick. Brown on both sides in large skillet over high heat. Place patties in sprayed 9 x 13-inch baking pan and pour onion soup and 3/4 cup water over patties. Cover and bake for 35 minutes. Serves 8

Source: Easy Church Suppers


BEEF-POTATO CASSEROLE

~Submitted by Pat, Minden, NV

1-1/2 pounds lean ground beef
1 (15 ounce) can sloppy Joe sauce
1 (10 ounce) can beef broth
1 20 ounce) package frozen hash brown potatoes, thawed
1 (8 ounce) package shredded cheddar cheese

Preheat oven to 375 degrees. In skillet, cook beef over medium heat until no longer pink and stir to crumble. Add sloppy Joe sauce, beef broth and a little black pepper. Place hash browns in sprayed 9 x 13-inch baking dish and top with beef-broth mixture. Cover and bake for 30 minutes. Uncover, sprinkle cheese over top and continue baking for additional 5 minutes. Serves 8

Source: Easy Church Suppers


CREAMY BEEF CASSEROLE

~Submitted by Pat, Minden, NV

1-1/2 pounds lean ground beef
1 onion, chopped
1 green bell pepper, seeded, chopped
1 (15 ounce) can tomato sauce
1 (7 ounce) can chopped green chilies
1 (12) ounce) package medium noodles
1 (16 ounce) carton small curd cottage cheese
3/4 cup mayonnaise
1 cup shredded 4-cheese blend

Preheat oven to 350 degrees. In large skillet over medium-high heat, brown beef, onion and bell pepper. Stir in tomato sauce, green chilies and a little salt and pepper. Reduce heat, stir well and simmer 20 minutes. Cook noodles according to package directions and drain well. In bowl, combine cottage cheese and mayonnaise and fold into noodles. Spoon noodle mixture into sprayed 9 x 13-inch baking dish. Pour beef mixture over noodle mixture. Cover and bake 30 minutes. Remove cover, sprinkle cheese on top and return to oven for additional 5 minutes. Serves 6

Source: Easy Church Suppers


CHEESY MEATBALL PIE

~Submitted by Pat, Minden, NV

2 cups shredded hash brown potatoes, thawed
1 (10 ounce) box frozen green peas, thawed
18 frozen Italian meatballs, thawed, halved
3/4 cup shredded cheddar cheese
1/2 cup biscuit mix
1 cup milk
2 large eggs

Preheat oven to 375 degrees. In bowl, toss hash brown potatoes with a little salt and pepper and spread in sprayed deep-dish pie plate. Layer peas, meatballs and cheese over potatoes in pie plate. In bowl whisk biscuit mix, milk, and eggs until ingredients blend well. Pour over layers of potato-cheese mixture and bake uncovered for 35 minutes or until center sets and top is golden brown. Let stand 10 minutes before cutting in wedges to serve. Serves 8 to 10

Source: Easy Church Suppers


CRUNCHY PORK CHOPS

~Submitted by Pat, Minden, NV

1 cup crushed saltine crackers
1/4 cup biscuit mix
3/4 teaspoon seasoned salt
1 egg, beaten
5-6 (1/2 inch) thick boneless pork chops

In shallow bowl, combine crushed crackers, biscuit mix and seasoned salt. In second shallow bowl, combine beaten egg and 2 tablespoons water. Dip pork chops into egg mixture and dredge in cracker mixture. Heat a little oil in heavy skillet, cook pork chops about 15 minutes and turn once. Serves 5 to 6

Source: Easy Church Suppers


RANCH SPAGHETTI

~Submitted by Pat, Minden, NV

1 (12 ounce) package spaghetti
1/4 cup (1/2 stick) butter, cut in 3 pieces
3/4 cup sour cream
3/4 cup bottled ranch dressing
1/2 cup grated parmesan cheese

Cook spaghetti according to package directions, drain and return to saucepan. Stir in butter, sour cream and ranch dressing and toss. Spoon into serving bowl and sprinkle with grated parmesan cheese. Serves 8 

Tip: "You can make a main dish with this recipe just by adding 1 or 2 cups cubed ham or turkey"...or how about some meatballs.

Source: Easy Church Suppers


CRISPY NUTTY CHICKEN BREASTS

~Submitted by Pat, Minden, NV

5-6 boneless, skinless chicken breast halves
1 (8 ounce) bottle Catalina dressing
1/2 cup finely chopped pecans
2 cups crushed buttery cracker crumbs

Marinate chicken breasts in Catalina dressing for 3 to 4 hours. Discard marinade. Preheat oven to 350 degrees. Combine pecans and crumbs and place in shallow bowl. Dip each chicken breast in pecan-crumb mixture and place in sprayed 9 x 13-inch baking pan. Bake, uncovered, for 35 to 40 minutes or until chicken is light brown. Serves 5 to 6

Source: Easy Church Suppers


CRUNCHY CHICKEN BREASTS

~Submitted by Pat, Minden, NV

4-5 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
1/2 cup sour cream
2-1/2 cups crushed corn flakes

Preheat oven to 350 degrees. Place chicken in resealable plastic bag, add salad dressing and sour cream. Seal and chill 1 hour. Remove chicken from marinade and discard marinade. Dredge chicken in corn flakes and place in sprayed 9 x 13-inch baking dish. Bake uncovered for 30 to 35 minutes or until chicken is light brown. Serves 4 to 5

Source: Easy Church Suppers


MOZZARELLA CHICKEN BREASTS

~Submitted by Pat, Minden, NV

1-1/2 cups spaghetti sauce
1-1/2 cups Italian seasoned dry breadcrumbs
6 boneless, skinless chicken breast halves
6 slices mozzarella cheese

Preheat oven to 325 degrees. Pour spaghetti sauce into sprayed 9 x 13-inch baking pan. Fill shallow bowl with breadcrumbs, dip each chicken breast in crumbs and press down to coat well. Place chicken breast in spaghetti sauce-filled pan. Top each chicken breast with slice of cheese and bake uncovered for 45 minutes. When serving, spoon 1 or 2 tablespoons sauce over each chicken breast. Serves 6

Source: Easy Church Suppers


CHERRY-CRANBERRY SALAD

~Submitted by Pat, Minden, NV

1 (6 ounce) package cherry gelatin
1 (20 ounce) can cherry pie filling
1 (16 ounce) can whole cranberry sauce

In mixing bowl, combine cherry gelatin and 1 cup boiling water and mix until gelatin dissolves. Mix pie filling and cranberry sauce into gelatin. Pour into 9 x 13-inch dish and refrigerate. Serves 6

Source: Easy Church Suppers


CUCUMBER-ONION SALAD

~Submitted by Pat, Minden, NV

4-6 seedless cucumbers, peeled, sliced
4 onions, sliced
2 tablespoons white vinegar
1 cup sour cream

In mixing bowl, sprinkle 1 teaspoon salt over cucumbers and let stand 20 minutes; drain. Add onions and vinegar and toss. Refrigerate. When ready to serve, stir in sour cream. Serves 8

Source: Easy Church Suppers


CORN SUCCESS

~Submitted by Pat, Minden, NV

2 (15 ounce) cans cream-style corn
2 (15 ounce) cans whole kernel corn, drained
1 bell pepper, seeded, chopped
1 onion, chopped
1 (10 ounce) can tomatoes and green chilies
1/4 cup (1/2 stick) butter, melted
3 eggs, beaten
1 teaspoon sugar
1 teaspoon seasoned salt
1 cup buttery cracker crumbs
1 (8 ounce) package shredded Mexican 4-cheese blend

Preheat oven to 350 degrees. Mix cans of corn, bell pepper, onion, tomatoes and green chilies, butter, eggs, sugar, salt and cracker crumbs in large mixing bowl. Pour into sprayed 10 x 15-inch baking dish. Bake uncovered for 45 minutes. Remove from oven, sprinkle cheese over casserole and return to oven for 5 minutes. Serves 20

Source: Easy Church Suppers


CORN THAT PLEASES

~Submitted by Pat, Minden, NV

3 (15 ounce) cans whole kernel corn
2 (15 ounce) cans cream-style corn
1/2 cup (1 stick) butter, melted
3 eggs, beaten
1 (16 ounce) carton sour cream
1 (8 ounce) package jalapeno cornbread mix
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Mix all ingredients, except cheese in large bowl. Pour into sprayed 10 x 15-inch baking dish. Bake uncovered for 40 to 45 minutes. Uncover and sprinkle cheese on top of casserole. Return to oven for 5 minutes. Serves 20

Source: Easy Church Suppers


CREAMY SPINACH TO LOVE

~Submitted by Pat, Minden, NV

2 ( 16 ounce) packages frozen chopped spinach
2 (8 ounce) packages cream cheese and chives, softened
1 (8 ounce) package shredded cheddar cheese
1 (10 ounce) can cream of celery soup
1 cup milk
2 eggs, beaten
2 cups cheese cracker crumbs

Preheat oven to 350 degrees. Cook spinach in saucepan according to package directions and drain well. Add cream cheese and cheddar cheese to hot spinach, stir until cheese melts and mixes well. Stir in soup, milk and eggs and mix well. Pour into sprayed 2 (2-quart) baking dishes or 1 (10 x 15-inch) baking dish. Top with cheese cracker crumbs. Bake small casserole uncovered for 35 minutes and larger casserole for 45 minutes. Serves 20

Source: Easy Church Suppers


FIESTA TIME FOR CHICKEN

~Submitted by Pat, Minden, NV

1 (16 ounce) package tortilla chips
4 cups cooked, chopped chicken breasts
1 large onion, chopped
1 green and 1 red bell pepper, seeded, chopped
1 (12 ounce) package shredded Mexican 4-cheese blend
1 teaspoon chili powder
1 teaspoon ground cumin
2 (10 ounce) cans cream of chicken soup
1 ( 15 ounce) can Mexican stewed tomatoes

Preheat oven to 325 degrees. Pour about to-thirds of tortilla chips into sprayed 10 x 15-inch baking dish and crush slightly with palm of your hand. In large bowl, combine chicken, onion, bell peppers, cheese, chili powder, 1 teaspoon pepper, cumin, soup and tomatoes and mix well. Spoon mixture over crushed tortilla chips. Crush remaining tortilla chips in plastic bag and spread over casserole. Bake uncovered for 45 to 50 minutes or until chips are light brown. Serves 20

Source: Easy Church Suppers


DINNER WITH THE ITALIAN TOUCH

~Submitted by Pat, Minden, NV

2 pounds ground round beef
1 onion, chopped 
1 sweet red bell pepper, chopped
2 teaspoon minced garlic
1 (26 ounce) jar chunky spaghetti sauce
2 (8 ounce) jars sliced mushrooms, drained
1 teaspoon ground oregano
2 teaspoons Italian seasoning
1 (12 ounce) package medium egg noodles
1 (12 ounce) package ricotta cheese
1 (1 pint) carton sour cream
1 (15 ounce) package grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, divided

Preheat oven to 325 degrees. In very large skillet, brown beef, onion, bell pepper and garlic; drain well. Add spaghetti sauce, mushrooms, oregano, Italian seasoning and dash of salt and pepper. Heat to a boil, reduce heat and simmer about 15 minutes. Cook noodles according to package directions and drain. In large bowl, combine ricotta cheese, sour cream Parmesan cheese and half mozzarella cheese. In sprayed 10 x 15-inch baking dish, layer half noodles, half beef mixture and half cheese mixture. Repeat layers. Cover and bake for 40 minutes. remove covering and sprinkle with remaining mozzarella cheese. Bake another 5 to 10 minutes. Serves 20

Source: Easy Church Suppers


CILANTRO SLAW

~Submitted by Pat, Minden, NV

1 small head green cabbage (about 1 lb.) or 1 pkg. cole slaw mix
1 bunch green onions
1/2 cup fresh cilantro
1/2 cup thinly sliced radishes
1/2 cup diced cucumbers

Lime-Garlic Dressing

2 tablespoons salad oil
1/4 cup lime juice
1 tablespoon white wine vinegar
2 cloves garlic, minced
1/8 teaspoon salt
Dash of pepper

In large, bowl, combine chopped cabbage, onion, cilantro, radishes, and cucumbers. Mix dressing; pour over vegetables. Mix lightly to coat with dressing. Refrigerate up to 3 hours.

Source: Sirerrandipity a Sierra Cookbook (Tahoe Forest Hospital Auxiliary)


ALBONDIGAS SOUP

~Submitted by Pat, Minden, NV

Meat Balls

1 lb. ground chuck
1 egg
1 slice bread, soaked in water
1 clove garlic, mashed
2 tablespoons corn meal
1/2 cup green chili salsa

Soup Mixture

2 quarts beef stock
1 (28 oz.) can whole tomatoes, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 (7 oz.) can green chilies, chopped
1 teaspoon chili powder
1/2 teaspoon oregano
Salt to taste
1/2 cup green chili salsa
Chopped fresh cilantro

Bring beef stock to a boil. Add tomatoes. Saute onion and garlic in small amount of oil. Add to stock and tomatoes along with green chilies, chili powder, oregano, salt, and green chili salsa. Make walnut size meat balls with ingredients given and add raw to soup. Cover and simmer at least 1 hour. Check salt. Sprinkle each serving with chopped fresh cilantro and Parmesan cheese.

Source: Sirerrandipity a Sierra Cookbook (Tahoe Forest Hospital Auxiliary)


FILLED CRESCENTS

~Submitted by Pat, Minden, NV

1 lb. lean ground beef
1 envelope onion soup mix
1 cup grated Cheddar cheese
1 teaspoon chili powder
1/2 teaspoon cumin
3 (8 oz.) pkg. refrigerated crescent rolls

Combine beef and soup mix in skillet and cook over medium heat until meat is browned. Drain off ay fat. Stir in cheese and seasoning. Mix well. Let cool. Preheat oven to 375 degrees. Roll out dough and separate into individual crescents. Place some meat mixture on each triangle and roll up. Place on ungreased cookie sheet. Bake 13 t0 15 minutes. Serve warm or cool and freeze. To rewarm, place finger rolls in a 325 degree oven for 10 to 15 minutes.

Source: Sirerrandipity a Sierra Cookbook (Tahoe Forest Hospital Auxiliary)


JOSEPHINAS

~Submitted by Pat, Minden, NV

6 small French rolls
1/2 lb. soft butter
1 cup chopped green chilies
1 garlic clove, pressed
1/2 lb. Jack cheese
1/2 cup mayonnaise (no substitute)

Slice rolls (approximately 10 per roll) and spread with butter. Shred cheese. To the cheese, add chilies, juice from pressed garlic, mayonnaise, and mix. Spread mixture on roll slices. Place under broiler until brown and cheese has melted. Serve immediately. These make good appetizers or a great supper with a bowl of soup.

Source: Sirerrandipity a Sierra Cookbook (Tahoe Forest Hospital Auxiliary)


BLOODY MARY CHICKEN WINGS

~Submitted by Pat, Minden, NV

1 cup honey
1/2 coup soy sauce
2 large garlic cloves, minced
1/2 cup Bloody Mary mix
3 to 4 lb. chicken wings
2 Tablespoons olive oil
Salt and pepper to taste

Combine honey, soy sauce, garlic, and Bloody Mary Mix in large glass bowl. Cut chicken wings at joint. Sprinkle with oil, salt, and pepper. Marinate chicken 1 hour at room temperature. Stir occasionally. Heat oven to 375 degrees. Place wings in one layer in shallow pan. Pour marinade over wings. Bake 1 hour, until wings are cooked. Delicious appetizer, but serve with a plate, as sauce is so good.

Source: Sirerrandipity a Sierra Cookbook (Tahoe Forest Hospital Auxiliary)


BEEF AND CHEESE BAKE

~Submitted by Pat, Minden, NV

2 lb. ground beef
1 medium onion, chopped
2 (8 oz.) cans tomato sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
4 cups uncooked medium noodles
1 cup cream style cottage cheese
1 (8 oz.) pkg. cream cheese, softened
1/2 cup sour cream
1/3 cup sliced green onion
1/4 cup chopped green pepper

Brown beef and onion; drain. Stir in tomato sauce and seasonings. Remove from heat. Cook noodles, then drain. Combine cheeses, sour cream, green onion, and green pepper. Spread half the noodles in 11x7x1-1/2 inch baking dish; top with half the meat sauce. Cover with cheese mixture. Add remaining noodles and remaining meat sauce. Sprinkle with Parmesan. Bake in a 350 degree oven until heated and bubbly, approximately 1 hour.

Source: Sirerrandipity a Sierra Cookbook (Tahoe Forest Hospital Auxiliary)


MEXICAN CHICKEN CASSEROLE

~Submitted by Pat, Minden, NV

1 pkg. corn tortillas
1 can cream of chicken soup (undiluted)
1 small can green chilies
1 cup sour cream
1 block Cheddar cheese, grated
6 chicken thighs, boned and cooked

Mix sour cream, chicken, and cream of chicken soup. Cut tortillas into small triangles. Butter bottom of casserole dish. Layer tortillas, then chopped chicken, then sour cream mixture, then cheese. Continue layering until all ingredients are used, ending with cheese. Bake for 45 minutes at 375 degrees.

Source: Sirerrandipity a Sierra Cookbook (Tahoe Forest Hospital Auxiliary)


GOLDEN POTATO CASSEROLE

~Submitted by Pat, Minden, NV

6 to 8 medium potatoes
1 pt. (2 cups) sour cream
5 green onions, chopped
3 tablespoons milk
1/8 teaspoon pepper 
1/2 cup fresh bread crumbs
8 oz. sharp Cheddar cheese, grated
1 teaspoon salt
2 tablespoons butter

Boil unpeeled potatoes in salted water until just tender. Grate cooled, peeled potatoes. Add sour cream, cheese, onions, milk, salt, and pepper. Place in buttered 9x13 inch dish and smooth top. Mix bread crumbs with melted butter and spread on top Bake, uncovered, at 300 degrees for about 50 minutes. 

Source: Sirerrandipity a Sierra Cookbook (Tahoe Forest Hospital Auxiliary)


BACON WRAPPED CHICKEN

~Submitted by Pat, Minden, NV

I can not wait to try this one!

6 boneless chicken breast halves
1 egg, beaten
1/4 cup milk
3/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
6 slices Jack or Mozzarella cheese, cut in strips
6 slices bacon (not thick)

Pound chicken breasts. Beat egg and milk in dish. Combine bread crumbs and Parmesan cheese in another dish. Dip each chicken breast in egg mixture, and then the crumb mixture. Place a slice of cheese in middle of each breast and roll up chicken. Wrap chicken roll in 1 slice of bacon. Roll again in bread crumb mixture. Bake at 360 degrees for 45 to 65 minutes, until slightly browned.

Source: Sirerrandipity a Sierra Cookbook (Tahoe Forest Hospital Auxiliary)


CHOCOLATE KAHLUA CAKE

~Submitted by Pat, Minden, NV

1 pkg. light chocolate cake mix
1 (3-3/4 oz.) pkg. instant chocolate pudding mix
2 cups light sour cream
4 eggs or egg substitute to equal 4 eggs
1/3 cup oil
1/3 cup water
1/3 cup Kahlua
2 cups chocolate chips

Combine all ingredients except chocolate chips. Mix until well blended. Stir in chocolate chips. Pour in well greased and floured Bundt pan. Bake at 350 degrees for 1 hour or until done.

Source: Sirerrandipity a Sierra Cookbook (Tahoe Forest Hospital Auxiliary)


EMBARKADERO TOSTADA SALAD

~Submitted by Pat, Minden, NV

1 lb. ground beef
1 onion (chopped) 
1 14 oz. can kidney beans (drained)
1 pkg. Taco Seasoning
Tortilla chips
1 head lettuce
1 tomato 
1 cup cheddar cheese (shredded)
1 cup Italian dressing
1 large avocado (sliced)
1/4 teaspoon salt

Brown beef and onions. Add drained beans, taco seasoning, salt, cover and simmer 10 minutes. Combine lettuce, cheese, dressing, avocado, tomato wedges, and tortilla chips. Toss lightly. Add beef/bean mixture and toss. Serve immediately.

Source: Bicentennial Cookery (The officers' wives of Naval Surface Force, U.S. Pacific Fleet)


CHICKEN RICE ONION CASSEROLE

~Submitted by Pat, Minden, NV

1 large chicken, cut up ( or 8 pieces favorite parts)
1 pkg. onion soup mix
1 cup rice, uncooked
1 can cream of chicken ( or mushroom) soup
2 cans water
Salt to taste

Sprinkle onion soup mix on bottom of large casserole 
pan. Place uncooked rice over onion mix. Add slightly salted chicken pieces over rice-onion mixture. Combine soup with water in a separate bowl and blend well. Pour over chicken, rice and onion mixture. Cover; bake at 350 degrees for 1 hour.

Source: Handbook For Home Execs (Holy Family High School Mother's Guild)


HOT POTATO SALAD

~Submitted by Pat, Minden, NV

5 medium potatoes, cooked and cubed
5 hard-cooked eggs, chopped
1 can cream of chicken soup
1 pint (2 cups) dairy sour cream
1 tablespoon chopped parsley
1 - 1/2 cups shredded cheddar cheese

Combine all ingredients and put into a shallow casserole. Bake at 350 degrees for 30 minutes Garnish with chopped parsley if desired.

Source: Handbook For Home Execs (Holy Family High School Mother's Guild)


QUICK CASSEROLE DINNER

~Submitted by Pat, Minden, NV

Here is one for all you Pea lovers.

1-1/2 lbs. ground beef
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons flour
2 8-oz. cans tomato sauce with mushrooms (or without mushrooms)
1 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
1 10-oz. pkg. frozen peas
1 pkg. refrigerated biscuits
1 cup shredded cheddar cheese

Brown beef, onion and celery in a skillet; drain fat; stir in flour, sauce, seasonings, and peas. Simmer 5 minutes. Pour into shallow baking dish. Top with biscuits and cheese. Bake at 350 degrees for 20 minutes.

Source: Handbook For Home Execs (Holy Family High School Mother's Guild)


SOUR CREAM COFFEE CAKE

~Submitted by Pat, Minden, NV

1/4 pound butter
1 cup sugar
2 eggs
1/2 pint (1 cup) sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
1 teaspoon baking powder
Pinch salt

Topping

1/2 cup brown sugar
1 teaspoon cinnamon 
1/2 cup nuts, if desired

Combine brown sugar, cinnamon, and nuts for topping and set aside. Cream together butter, sugar, and eggs. Mix in remaining ingredients, except topping. Put half of the batter in pan, then half of the topping mixture. Put in rest of batter, then rest of topping. Bake in a greased tube pan at 350 degrees for 30 to 40 minutes.

Source: Handbook For Home Execs (Holy Family High School Mother's Guild)


FRITO PIE

~Submitted by Pat, Minden, NV

2 lbs. ground beef
2 cans chili
3 cups stewed tomatoes
2 bags king-size Fritos
1 lb. grated Tillamook cheese

Brown meat; add chili and tomatoes. Spread layer of Fritos on bottom of roasting pan. Pour 1/2 of mixture on top. Sprinkle with 1/2 of cheese. Spread another layer of Fritos, pour rest of chili on top with remaining cheese. Bake 1/2 hour at 350 degrees. May be made a day ahead.

Source: Handbook For Home Execs (Holy Family High School Mother's Guild)


FROZEN PEA SALAD

~Submitted by Pat, Minden, NV

1 box frozen peas 
3/4 cup chopped celery
1/4 cup chopped onion
1 pint (2 cups) sour cream
1 cup dry roasted cashews, chopped
1/4 cup crisp bacon, crumbled

Mix the peas, celery, and onions. Add a little onion salt and garlic salt to the sour cream. Blend into pea mixture. Refrigerate. Just before serving, mix in bacon and nuts. Line a bowl with red lettuce. Put in mixture and circle top with chopped fresh parsley.

Source: Cooking on the Comstock


GAZPACHO SALAD MOLD

~Submitted by Pat, Minden, NV

1 envelope unflavored gelatin
1/4 cup chicken broth
1 3/4 cup tomato juice
14/ cup minced green pepper
1/4 cup sliced green onion
1/4 cup chopped cucumber 
1 tablespoon Worcestershire sauce
3/4 teaspoon celery salt
2 small tomatoes
Chopped lettuce

In a small bowl, sprinkle gelatin over chicken broth; soften for 10 minutes. In medium saucepan, combine tomato juice, green pepper, celery, green onion, cucumber, and celery salt. Simmer 5 minutes. Remove from heat and stir in gelatin. Set saucepan in cold water and stir until cool; fold in tomatoes. Pour mixture into a small shallow rectangular-shaped pan. Chill, covered, for 4 hour or overnight. Cut in squares or rectangles and serve on lettuce leaves.

Source: Cooking on the Comstock


CREAMY CHEESE CORN CASSEROLE

~Submitted by Pat, Minden, NV

2 cans (16 oz.) corn (white or yellow) 
1 can chopped green chilies
1 medium onion, chopped
1 lb. process cheese
1/4 cup margarine or butter

Drain corn and chilies. Melt cheese and butter. Combine all ingredients and pour into a greased casserole dish. Cook 30 minutes at 325 degrees.

Source: Cooking on the Comstock


EGGS WITH A ZING

~Submitted by Pat, Minden, NV

10 eggs
1/2 cup melted butter
1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
2 cups small curd cottage cheese
1 lb. Monterey Jack cheese
1 (7 oz.) can diced green chilies

In a large bowl, beat eggs. Add all ingredients except chilies. Fold in chilies. Pour into buttered 9x13 inch baking dish. Bake at 350 degrees for 35 minutes. Serve with hot sauce on the side.

Note: For more zing, add a small amount of jalapeno pepper, minced, with the green chilies.

Source: Sierrandipity a Sierra Cookbook (Tahoe Forest Hospital Auxiliary)


ORANGE PULL-APART ROLLS

~Submitted by Pat, Minden, NV

Zest of 1 orange
1 1/2 cups sugar
1 stick butter, melted
2 cans biscuits

Stir orange zest into sugar thoroughly. Open biscuits and separate. Roll each biscuit into a ball. Dip each biscuit in melted butter, then roll in sugar. Place in buttered tube pan or ring mold. Pour any excess butter and/or sugar over biscuits in pan. Bake at 375 degrees for 25 to 30 minutes. Tends to bubble over, so place pan on cookie sheet while baking.

Source: Sierrandipity a Sierra Cookbook (Tahoe Forest Hospital Auxiliary)


EASY APPLE COFFEE CAKE

~Submitted by Pat, Minden, NV

2 apples, cubed and peeled
1 egg, beaten
1 cup sugar
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 cup flour
1/2 cup nuts
1/2 cup raisins

Beat egg in bowl. Add apples; mix well. Add sugar. Mix remaining dry ingredients together and fold into apple mixture. Add nuts and raisins. Mix well. Put into well greased 8x8 inch baking pan. Bake at 350 degrees for 40 minutes. Serve warm or cold. Can top with whipped topping or vanilla ice cream if serving as dessert

Source: Sierrandipity a Sierra Cookbook (Tahoe Forest Hospital Auxiliary)


HOMEMADE HUNGARIAN CHICKEN PAPRIKA

~Submitted by Pam, OH

This recipe come from my OHIO Cookbook. Recipe submitted by Christine Marie Pozega from Lorain, Ohio which is near Cleveland (and within a few miles of my daughter, who lives in Lorain County).

1 Tablespoon vegetable oil
1 small onion
8 to 10 pieces of boneless, skinless chicken
3 - 4 Tablespoons Paprika
2 - 16 ounce cartons of sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 can of cream of celery soup
1 can of cream of chicken soup
(cans should be 10 3/4 ounces each)

Heat oil in a skillet and saute' onion until transparent. Add chicken and sprinkle with paprika. Stir in sour cream, salt and pepper. In a bowl, combine soups and stir well; add to the chicken mixture. Simmer for 1 to 2 hours, or until chicken is tender.

NOTE: add homemade dumplings or spaetzle noodles if desired.

Source: Ohio Cookbook, compiled by Donna Goodrich, Golden West Publishers


BROWN SUGAR ICEBOX COOKIES

~Submitted by Lou, FL

This recipe is from the Presbyterian Church in Norwalk, Ohio 1981. Recipe is from Nellie P. Chandler. Mom got each of us one of these cookbooks and we swear by it. Never made a bad recipe from it. These are not fancy, but just plain good. Enjoy--Lou.

Makes about 16 dozen 

3 1/2 cups sifted all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 cup soft butter or margarine 
2 cups light-brown sugar, firmly packed 
2 eggs 
1 teaspoon vanilla extract 
1 cup finely chopped walnuts or pecans 

Directions: 

Preheat oven to 375F.

Sift flour with baking soda and salt; set aside. In large bowl of electric mixer at medium speed, beat butter until light.gradually beat in sugar.Add eggs and vanilla; continue beating until very light and fluffy. At low speed, beat in half the flour mixture until smooth. Mix in rest, with hands, to form a stiff dough. Add nuts, mixing to combine well. Turn out dough onto lightly floured surface. Divide in thirds and roll into a log. Wrap each in saran or foil. Refrigerate until firm-about 8 hours, or overnight-before slicing and baking.

With sharp knife, cut as many 3/8-inch slices as desired for baking at one time. Rewrap rest and refrigerate. Place on ungreased cookie sheets. Bake 7 to 10 minutes, or until lightly browned. Remove to wire rack to cool.

Smack fingers while they are cooling.


CHEESY POTATO CASSEROLE

~Submitted by Lou, FL

This recipe comes from the Peter Li Education group cookbook - 2002. This recipe is from Danielle Przyborowski.

Ingredients:
1 pound processed cheese
2 cups of mayonnaise
1--2 pound bag of frozen hash brown potatoes, thawed
1 medium onion, diced
1--3 oz. jar of real bacon bits

Directions:

Preheat oven 350*

In microwave safe bowl, melt cheese.

Stir in mayo, mixing well. Add potatoes and onion and pour into a a greased 9 by 13 inch baking dish. Put the bacon bits over the top and bake for an hour or until very bubbly.


APPLESAUCE CAKE
(Mrs. Allan Hall)

~Submitted by Linda G., MI

These recipes come from a cookbook entitled “Sandusky’s Favorite Recipes”, from the Sandusky Methodist Church, in Sandusky, Michigan. It is dated 1950. A kind lady who had no heirs willed her estate to the hospital where I worked and they had a huge garage sale where I found this gem. Here are two of the many recipes that I have used.

1/2 cup shortening
1 cup sugar
1 egg
1 cup unsweetened applesauce
2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon cloves
Nuts and dates or raisins if desired

Cream shortening, sugar, and spices together; add the beaten egg, then the applesauce. Sift flour with soda, salt and baking powder and add to the applesauce mixture. Beat well. Add nuts and dates if desired and beat. Pour into a greased pan, preferably a 9x9x2 in size. 

Bake in a moderate oven, 325-350 degrees, for 40 to 45 minutes.


ICE BOX COOKIES
(Mrs. J. Black) 

~Submitted by Linda G., MI

1 cup brown sugar
1 cup white sugar
1 lb. Oleo/margarine
1/2 cup nutmeats
1/2 cup ground raisins
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
3 eggs
6 cups flour

Mix ingredients together and form into two or three rolls. Let stand in refrigerator several hours. Slice and bake about 10 minutes at 400 degrees. Dough may be kept for some time and baked as needed.


These recipes come from my former co-workers, and forever friends from the best rural hospital in Michigan. The cookbook is “Favorite Recipes from McKenzie Memorial Hospital Auxiliary.” The book is dated 2003.


BRUSSELS SPROUTS IN TANGY SAUCE
(Mary Morris)

~Submitted by Linda G., MI

1 lb. Brussels sprouts
2 to 3 bouillon cubes
1/2 cup sour cream
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon paprika
Dash pepper
1/4 teaspoon dry mustard
1/4 cup mayonnaise

Cut Brussels sprouts in half. Add bouillon and boil until tender.

Heat sour cream, lemon juice, Worcestershire sauce, salt, paprika, pepper, dry mustard and mayonnaise. Heat, but do not boil. Drain Brussels sprouts and pour sauce over. 


PORK CHOPS AND SCALLOPED POTATOES CASSEROLE 
(Marge Mezo)

~Submitted by Linda G., MI

4 pork loin chops, about 3/4 inch thick
2 Tablespoons vegetable oil
1 large onion, sliced and separated into rings
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
1 cup chicken broth
4 medium sized potatoes, thinly sliced
1 tablespoon parsley, chopped

Brown chops in oil in a large skillet, about 3 minutes on each side. Remove; add onion rings to fat remaining in skillet. Saute until tender, about 3 minutes, remove from heat, reserve. Melt butter in a medium size saucepan. Stir in flour, salt and pepper. Cook 1 minute. Add milk and broth; stir slowly. Cook, stirring constantly, until sauce thickens and bubbles. Remove from heat. Arrange sliced potatoes in a buttered 11 x 7 x 2 baking dish. Top with reserved onion rings. Pour sauce evenly over potatoes and onions. Top with chops. Cover tightly with foil or lid. Bake in 350 degree oven for 1 hour. Uncover; bake 10 minutes longer, or until chops and potatoes are tender. Sprinkle with chopped parsley before serving.


CHICKEN BEEF CASSEROLE
(Mrs. Clare Bennett)

~Submitted by Linda G., MI

4 boneless chicken breasts
1 can of cream of mushroom soup
1 (6 oz.) package of dried sliced beef
16 ounces sour cream
1 lb. sliced bacon

Line a 9 x 13 pan with dried beef; wrap the chicken breast with the bacon slices. Lay on dried beef. In a pan, mix sour cream with the can of cream of mushroom soup. Pour over chicken breasts. Seal with foil. Bake at 300 degrees for two hours. Remove foil and bake 1 hour more.


HUNGARIAN SPAGHETTI CASSEROLE
(Marge Mezo)

~Submitted by Linda G., MI

1 lb. Spaghetti (regular, not thin)
8 ounces of American or Velveeta cheese, cubed or shredded
1 1/2 cup tomato juice
5 1/2 tablespoons margarine, melted
1/2 to 1 teaspoon salt

Break spaghetti into 3 - 4 inch lengths or into thirds. Cook in salted water until almost done. (do not overcook) Drain. In a large bowl, mix spaghetti and cubed or shredded cheese, tomato juice, melted margarine and salt to taste. Mix well and turn into a casserole dish. Bake, uncovered, in a 350 degree oven for 20 to 25 minutes or until cheese is melted, heated through and bubbly.

Serves 8 to 10

Note: Easy to make. Serve with meat loaf, pork chops or fried chicken. This is a favorite with my family.


These recipes are especially for my GNE sisters. I bought this cookbook many years ago, when I first started to visit Frankenmuth. It is “The Frankenmuth Historical Association Cookbook”, dated 1977. 

KARTOFFEL KLOSSE 
Potato Dumplings
(Mrs. Lu Weber)

~Submitted by Linda G., MI

2 cups potatoes, mashed
1 cup flour
1 egg
2 slices bread (toasted and cubed)
Salt

To mashed potatoes, add egg, a little salt and work in 1 cup of flour until smooth, then put in bread cubes and mix lightly. Put a little flour in the palm of your hand, and take enough potato mixture to make a ball about 2 inches in diameter. When mixture is used up, drop them in a kettle of salted boiling water. Cover tightly and let boil slowly for 20 minutes. Do not open kettle until done. Use large fork to put on platter. Good with sauerkraut or any kind of gravy.


OATMEAL COOKIES 
Old Time Recipe
(Mrs. Ed Radammer)

~Submitted by Linda G., MI

1 1/2 cups sugar
1 cup butter
2 tablespoons molasses
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 cup raisins, chopped
1 teaspoon soda
1 1/2 tablespoon boiling water
2 cups oatmeal
2 cups flour
1/2 cup nuts, chopped

Cream butter and sugar, add 2 scant tablespoons of molasses. Mix well. Add eggs and beat well. Add salt, cinnamon, raisins and blend. Add soda dissolved in water, mix well. Add oatmeal, flour and nuts. Bake on greased cookie sheets at 350 degrees, until medium brown.


SWEET-SOUR CABBAGE
(S.J.M.)

~Submitted by Linda G., MI

5 cups cabbage, shredded
5 slices bacon, diced
2 tablespoons brown sugar
2 tablespoons flour
1/2 cup water
1/3 cup vinegar
Salt and pepper to taste
1 small onion, sliced

Cook cabbage 8 minutes. Fry bacon, then remove from drippings. Add sugar and flour to bacon fat. Add water, vinegar, salt and pepper. Cook until thick. Add onion and bacon to the cooked cabbage and heat thoroughly in sauce.


HOT CRAB DIP
(Pam Kendall, Hornick IA)

~Submitted by Leasa, IA

1/2 C milk
3 - 8 oz pkgs cream cheese
2 - 8 oz pkgs imitation crab meat, chpd
1 - 4 oz can chpd green chilies
1/3 C prepared salsa
1 C thinly sliced green onions with tops
Assorted crackers

Combine milk and salsa. Transfer to a slow cooker coated with nonstick spray. Stir in cream cheese, crab, onions and drained chilies. Cover and cook on low 3 - 4 hours, stirring every 30 mins. Serve with crackers.

Source: Greatest Hits of Siouxland Cooking

DIRTY RICE SKILLET SUPPER
(Cheryl Witt, Moville, IA)

~Submitted by Leasa, IA

2 lbs smoked sausage, cut into 1/2" pieces
2 C cooked rice
1 green pepper chpd
1 - 15 oz can of tomatoes with juice
1 t salt
1 t garlic powder
1 - 2 T cajun seasoning
1 med onion, chpd
1 C chpd celery
1 can tomato paste
1 t pepper
1 T chili powder
1 C frozen peas, optional

In large skillet, saute onion, green pepper and celery in 1 T oil until tender. Stir in sausage pieces, cook about 5 mins. Add rice, tomatoes, tomato paste and seasonings. Cover, cook over medium heat 20 - 25 mins, stirring occasionally. Serve with cornbread or biscuits.


The next couple are from the Clearmont Missouri Sesquicentennial Cookbook, published in 2007. My parents live in Clearmont, along with my Aunt Kaye. My stepdad is the mayor and my mom is the secretary of the town!

QUICK AND EASY EGG CASSEROLE
(Recipe from My Mom, Mary Asher)

~Submitted by Leasa, IA

6 slices white bread, coarsely torn
1 lb bulk pork sausage, cooked and drained (mom likes Whole Hog)
1 C shredded sharp cheddar cheese
6 med eggs
2 C milk
1 t salt
1/4 t pepper

Preheat oven to 350° Lightly grease a 13 x 9 baking pan. Place bread in bottom of pan, sprinkle with sausage and cheese. Beat eggs, milk, salt and pepper in med bowl with whisk. Pour over bread mixture. Bake 40-45 mins or until mixture is set in center and lightly browned.
8 servings

(Note: Mom made this for us when we were all camping together this past summer! Oh yum!! I might add some onion, green pepper, and some Louisiana hot sauce)


COPPER PENNY SALAD
(Ila Beery)

~Submitted by Leasa, IA

2 lbs carrots
1/4 green pepper diced
1/2 C onion, diced
1 can tomato soup
1 T Worcestershire sauce
1/2 C salad oil
1 C sugar
1 T prepared mustard

Scrape and slice carrots, cook until tender. Drain and cool. Mix carrots, onion and green pepper. Blend remaining ingredients with mixer and pour over vegetables. Cover and refrigerate. Will keep for a long period of time.

(This lady was a Sunday school teacher in Clearmont at the Christian Church. My sister and I always went to church when we visited our aunt and Gramma during the summers. She has since passed.)


EASY SALAD
(Kaye Stewart, my aunt, in Clearmont)

~Submitted by Leasa, IA

1 can peach pie filling
1 can fruit cocktail, drained
1 can Mandarin oranges, drained
1-2 sliced bananas
As many mini marshmallows as you'd like

Mix all together, chill several hours.


THREE BEAN CASSEROLE
(Cleo Maier, this lady was my gramma's best friend for years)

~Submitted by Leasa, IA

1 lbs ground beef, cooked and drained
1 can kidney beans
1 can butter beans
1 can pork and beans
1/2 C catsup
3/4 C brown sugar
1 t dry mustard
2 T vinegar

Season beef with salt and pepper. Combine the rest of the ingredients. Bake in a casserole dish at 350° for 1 hour.


I just had to put one in from the Bronner's Flavorful Favorites, 2005, that I picked up during the GNE in October!

TOO LAZY TO MAKE HAM ROLLUPS DIP
(Diane Karst)

~Submitted by Leasa, IA

12 oz light cream cheese, softened 
1/2 - 1 T Hidden Valley Ranch Party Dip Mix (dry)
2 - 3 green onions chpd
1 C ham, chpd
crackers

Mix cream cheese with dip mix. Add chpd green onions and chpd ham. Mix well. Refrigerate. Serve with crackers.


GRANDMA’S FRYING PAN ROLLS

~Submitted by Larry Holmes, Toronto, Canada

The following six are from the book “Best Recipes This Side of Heaven”, drawn from a collection of recipes from Anglican churches across Canada. The cookbook was sent to me in 1989 by my late sister who was married to an Anglican priest and was herself an ordained Anglican minister.

2 eggs beaten
3/4 cup white sugar
1 1/2 cups chopped dates
½ cup butter
1/2 cup walnuts, chopped
1/2 cup candied cherries, cut
1 teaspoon vanilla 
2 cup Rice Krispies
shredded coconut

Mix and cook together slowly in heavy frying pan for 10 minutes or until thick, stirring constantly. Remove from heat, add vanilla and Make into small balls and roll in shredded coconut.


UPSIDE DOWN QUICHE

~Submitted by Larry Holmes, Toronto, Canada

1/2 pound bacon, cooked and crumbled
1 cup corn niblets OR peas
1/2 cup finely chopped onion
1 cup shredded Swiss cheese

Mix and spread first 4 ingredients on bottom of well greased quiche pan.

4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup tea-Bisk
2 cups milk

Place these ingredients in blender and mix at high speed for 3 minutes. Pour over other ingredients. Bake at 350 degrees F. for 45-55 minutes or until golden brown and when knife inserted comes out clean. Let stand 5 minutes. 

Makes 4 to 8 servings.


LOBSTER/SCALLOP/FISH CHOWDER

~Submitted by Larry Holmes, Toronto, Canada

4 tablespoons butter OR ½ cups finely chopped pork scraps
1 medium onion, minced or finely chopped
1 lobster, shelled OR ½ pound scallops or fish or combination of all
1 tin evaporated milk, equal amount of water
1 tablespoons flour
salt and pepper
1 small tin lobster pate
3 medium potatoes, peeled, diced or thin sliced in processor
2 gallops (dollops?) of sherry (before serving, stir in)

Saute onion in pork scraps. When translucent add potatoes and 2 cups water, cook and simmer lightly about 10 minutes. Add milk, heat but do not boil. Stir in flour and seasoning. Add lobster pate, stir. Add lobster/scallops/fish. Heat lightly – do not over cook. Correct seasoning. Add sherry. Dash paprika for decor.


KEN’S APPLED-OATMEAL CRUNCH

~Submitted by Larry Holmes, Toronto, Canada

4 to 5 large apples, cored, peeled and thinly sliced
6 tablespoons firmly packed light brown sugar
6 tablespoons granulated sugar
½ cup unsifted all-purpose flour
3/4 cup uncooked quick-cooking rolled oats
1/2 cup melted butter

Preheat the oven to 375 degrees, F. Spread sliced apples over the bottom of a greased 8x8x2” baking dish. In a mixing bowl, combine sugars, flour and oats. Then stir in the melted butter. Spread the mixture over the apples. Pour 1/2 cup water evenly over the top. Bake, uncovered, until apples are tender, about 30 minutes. May be served warm or at room temperature with or without whipped cream.

Serves 4


CARROT AND PINEAPPLE MUFFINS

~Submitted by Larry Holmes, Toronto, Canada

1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup salad oil
2 eggs
1 cup carrots, grated
1 teaspoon vanilla
1 cup crushed pineapple with juice

Stir dry ingredients into bowl. Add all other ingredients and beat at low speed until mushy. Beat 2 minutes at medium speed. Bake 25 minutes at 325 degrees F.

Makes 1 dozen large muffins.


BISHOP’S BREAD

~Submitted by Larry Holmes, Toronto, Canada

2 1/2 cups flour
1 1/2 cups brown sugar
1.4 pound butter
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
1 cup buttermilk
cinnamon, nutmeg and allspice

Heat oven to 400 degrees, F. Grease 2 8” round pans.

Combine flour and sugar; mix to a crumble texture with butter. Set aside 1/2 cup for topping.

To remaining flour mixture add salt, baking powder, baking soda, egg, buttermilk and flavoring (the spices) to taste. Pour into pans, divide topping between the cakes and sprinkle over batter. Bake for 25 minutes.


HOT MUSTARD

~Submitted by Carol, Tupper Lake, NY

4 oz dry mustard
2 cups flour
1 cup sugar
1 tsp salt
2 eggs, beaten
1 tblsp oleo, melted
1 7/8 c. white vinegar

In large bowl, mix dry mustard, flour, sugar and salt together. Add beaten eggs and melted oleo. Gradually add vinegar, while beating with electric mixer. Continue to beat until smooth consistency. Makes 1 quart. Note: You should let this "cure" for a few days. It is very hot when first made. 

Source: Susan Bouchey from St. Lawrence Psychiatric Center Centennial Cookbook


ARNOLD'S IRISH CREAM

~Submitted by Carol, Tupper Lake, NY

3 eggs
1 can condensed milk
1/2 pint heavy cream
1 cup bourbon
1 tbs chocolate syrup

Beat eggs well. Add other ingredients. Mix and refrigerate until ready to serve. 

Note: This is the only way I can afford to make Mudslides! 

Source: Kathaleen Duprey from St. Lawrence Psychiatric Center Centennial Cookbook


ACINI SALAD

~Submitted by Carol, Tupper Lake, NY

1 cup uncooked acini
1 (16-oz) can mandarin oranges, drain and save the juice
1 (16-oz) can chunk pineapple, drain and save the juice
2 eggs
3 tbs flour
3/4 c. sugar
dash salt
reserved juices from fruit
1 (8-oz) carton Cool Whip
Strawberries, coconut, cherries, marshmallows (optional)

Cook acini per package directions, drain and rinse. Mix together in a saucepan: eggs, flour, sugar, salt and juices from oranges and pineapple; cook and stir until thick. Pour custard sauce over acini in medium sized bowl. Refrigerate overnight. 

Next day, stir in Cool Whip and fruit. Serve. Add optional ingredients at this time also. 

Source: JoAnn Whitford from St. Lawrence Psychiatric Center Centennial Cookbook


ALMOND JOY-MOUNDS BALLS

~Submitted by Carol, Tupper Lake, NY

3/4 cup mashed potatoes (no milk)
4 cups coconut
4 cups confectioners sugar
1 tsp vanilla 
Almonds (optional)
5 squares unsweetened baking chocolate
1/2 brick paraffin wax.

Mix mashed potatoes, coconut, sugar and vanilla. Form into balls. In double boiler, melt paraffin and chocolate. Press almond in center of each. Dip coconut balls in melted chocolate. Put on waxed paper to dry. 

Source: Diane Graves from St. Lawrence Psychiatric Center Centennial Cookbook


MICHIGAN HOT FOR HOT DOGS

~Submitted by Carol, Tupper Lake, NY

1 lb hamburger
1 small can tomato paste
1 1/2 tsp chili powder
1/4 tsp hot pepper
1 tbs. Worcestershire sauce
1/2 tsp garlic salt

Brown and drain the hamburger. Add paste, rinse can and use the water. Add remainder of ingredients. Simmer 10 minutes, adding more water if necessary. Serve warm over hot dogs. 

Note: Michigan Sauce is a local treat, similar to Coney Sauce. It can only be found in Northeastern NYS!

Source:Ann Huntley from Happenings in Crary Mills Kitchens
Compiled by the Crary Mills Presbyterian Church Women's Organization


CHICKEN BARBEQUE SAUCE

~Submitted by Carol, Tupper Lake, NY

1 1/2 c. Wesson oil
1 qt cider vinegar
2/3 c. salt
2 tbs poultry seasoning
1 tsp pepper

Heat all ingredients together until dissolved. Keep sauce hot while basting as it allows more flavor to penetrate the chicken. Baste chicken with sauce each time you turn it. Enough sauce for 20 chicken halves. 

Note: This is the sauce that is used by all the local fire departments for their barbecued chicken!

Source: Tina and Lester Judd from Happenings in Crary Mills Kitchens 
Compiled by the Crary Mills Presbyterian Church Women's Organization


CHRISTMAS MEAT PIE

~Submitted by Carol, Tupper Lake, NY

2 lbs ground chuck beef
2 lbs ground pork
1 lge onion
1 tsp cinnamon
1/8 tsp allspice

Cook all the above until well done. Put a little water in pan to keep meat from sticking. Make pie shells for 2 piece pies, fill with cooked meat and cover with crust. Bake in 400° oven until pie crust is done. Serve warm with mint apple jelly. Nice for Christmas Eve or New Year's Eve.

Note: This is French Canadian tradition here in Northern New York. I use poultry seasoning in my meat pies. 

Source: Agnes Powers from Happenings in Crary Mills Kitchens 
Compiled by the Crary Mills Presbyterian Church Women's Organization


DATE PUDDING FOR A GROUP

~Submitted by Shirley, WA State

From Cooking with Elsa Kline in Dundee, OH 44624

2 c. chopped dates
2 tsp. soda
1/2 tsp baking powder
2 eggs
2c. boiling water
1 tsp. vanilla
pinch of salt
1 c. nuts chopped
2 T. butter
1c. brown sugar
1c. white sugar
2 1/2 c. flour

Mix all together and bake at 350°F. Make a 1 large jelly roll pan full. Make 7-8 batches to bake for a group.

The Carmel sauce to go over it.
3 c. brown sugar
1 1/4 tsp salt
4 T. butter
2 tsp. vanilla
4 1/2 c. water
5T. Clear Jell
1 tsp. maple flavoring

Bring to a boil sugar, water and salt. Thicken with Clear Jell. Boil 5 minutes then add butter, maple flavoring and vanilla. Top with cool whip or Rich's topping for 112 families.


BAKED OATMEAL

~Submitted by Shirley, WA State

3/4 c. canola oil
1 1/4 c. sugar
4 eggs
6 c. oatmeal
1 T. baking powder
3/4 tsp. salt
2 c. milk
2 tsp. vanilla
1 T. cinnamon
1/2 c. raisins

Beat oil and sugar. Add eggs and beat until creamy. Add dry ingredients and milk. Stir in oats. Bake at 350° for 20-30 minutes.


MACARONI CASSEROLE

~Submitted by Brenda, AL

I helped with this cookbook. It comes from my own church cookbook called Recipes & Remembrances, Pattillo Street Church of God, Hartselle, AL.

(by Diane Irwin)

8 oz macaroni, cooked
12 oz grated cheddar cheese
1 can cream of mushroom soup
1/2 green pepper, chopped
1/4 c grated onion
1 c mayonnaise
salt and pepper to taste
1 sleeve Ritz crackers (crushed)
1/2 stick melted butter

Mix all ingredients except crackers and butter. Put in greased casserole dish. Put crackers on top and drizzle butter on top. Bake at 350° until cheese is bubbly.


WHITE CHILI

~Submitted by Brenda, AL

I have never even eaten white chili but always wanted to make it.

(Submitted by Janet Howard)

6 boiled chicken breasts or 1 whole chicken, deboned, chopped
6 c chicken broth
1 chopped onion
2-4 oz chopped green chilies
4 cans great northern beans, rained
2 cans Ro-Tel tomatoes
2 t cumin
2 t oregano
1/4 t red pepper
1/4 t ground cloves
1 T sugar
salt to taste
Monterey Jack and Colby shredded cheese

Place broth in large pot and add all ingredients except cheese. Simmer for about 1 hour. To serve top with cheese in each bowl.


POULET DE NORMANDY

~Submitted by Brenda, AL

(by Karen Nesmith)

1 pkg Pepperidge farm herb stuffing mix
2 1/2 c diced, cooked chicken
1 c hot water
1/2 c milk
1 stick melted butter
1/2 c mayonnaise
1 c hot water
3/4 t salt
1/2 c chopped celery
2 eggs
1/2 c green onions tops and all
1 can cream mushroom soup
2 c grated cheddar cheese

Butter a 9x13 inch baking dish. Mix stuffing and butter with hot water, mix well, set aside. Mix onions, celery, mayonnaise and salt. Put 1/2 stuffing mix in dish. Add a layer of onion mixture, layer of chicken, then repeat ending with chicken. Beat eggs and pour over all. Refrigerate overnight. Set out 2 hours before baking. Pour soup on top. Bake 325° for 40 minutes. Remove and add cheese. Bake another 10 minutes until cheese is melted. Serve hot.


PINEAPPLE COCONUT LOAF CAKE

~Submitted by Brenda, AL

This recipe are from Hartselle's Cooking Tradition of The Hartselle Historical Society Cookbook, 2001.. This cookbook has old pictures in it too. This recipe is from Mrs. Lawton Hill whose husband was with the police department for years when I was a child (a long time ago). They also ran a cafe called Street Car Cafe that was in an on street car (before I was born). This recipe was served there. 

1 large can crushed pineapple, remove 1 c and set aside for filling
1 1/2 c sugar
1/2 c oil
2 well beaten eggs 
2 1/2 c plain flour
2 t. baking soda

Mix sugar and oil. Add eggs, mix well. Sift together flour and soda and add to egg mixture. Add pineapple left in can. Bake in 9x12 inch glass dish for 30-40 minutes at 300°

Filling:
1 stick butter
1 c milk
1 c flaked coconut
1 1/2 c sugar
1 c reserved pineapple
1 t. vanilla

Punch holes in cake. Mix all ingredients and bring to a boil and pour over cake. Better the next day.


GEORGE WASHINGTON CHERRY CAKE

~Submitted by Brenda, AL

This recipe are from Hartselle's Cooking Tradition of The Hartselle Historical Society Cookbook, 2001. This recipe is over 100 years old and comes from Nancy Shaneyfelt, originally from Pennsylvania who was born in 1810 and moved to Hartselle in 1827.

1 1/2 c sugar
1/2 c butter
2 beaten eggs
1 c sour milk (suppose it is buttermilk)
1 teaspoon baking soda
pinch of salt
2 c flour
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 c sour cherries
1 teaspoon vanilla
1/2 cup vanilla

Cream butter and sugar, add beaten eggs. Add soda to milk, then stir in flour, salt and spices and milk alternately to cream mixture. Simmer cherries in saucepan and sweeten to taste. Cool, drain juice off and add to cream mixture with vanilla and nuts. Bake at 350° for 30-35 minutes. 

It didn't say what size pan.


CHEESE SQUASH PATTIES

~Submitted by Brenda, AL

This recipe is from Christ's Worship Center Cookbook, used to be my son's church.

1 cup flour
3 cups yellow squash, grated
1 med. onion, chopped
1 cup shredded cheddar cheese
salt and pepper to taste
2 Tablespoons butter melted
1/4 cup vegetable oil
2 eggs beaten
3/4 cup milk

Place flour in large mixing bowl. Add eggs, milk and butter. stir in salt and pepper. Fold in squash, onion and cheese. Drop by tablespoons into hot oil and fry. Turn once. Drain on paper towels.

Source: Christ's Worship Center Cookbook, Madison, AL


OOEY-GOOEY BARS

~Submitted by Brenda, AL

This recipe is from Christ's Worship Center Cookbook, used to be my son's church.

18 1/2 oz yellow cake mix
1/2 cup melted butter
16 oz box powdered sugar
1 cup chopped nuts
8 oz cream cheese
3 eggs

Preheat oven to 350°. Combine cake mix butter, 1 egg and nuts. Mix with fork and press into 9x13 inch pan. Cream with mixer, cream cheese, eggs and powdered sugar. Pour over first mixture. Bake 45 minutes. Let cool and cut into squares. 

Source: Christ's Worship Center Cookbook, Madison, AL


AUNT DEBRA'S JAPANESE FRUIT PIE

~Submitted by Brenda, AL

This recipe is from Christ's Worship Center Cookbook, used to be my son's church.

2 beaten eggs
1 stick butter
1/2 cup chopped nuts
1 teaspoon vanilla
1 (9in) pie shell
1/2 golden raisins
1 cup sugar
1 Tablespoon vinegar
1/2 cup coconut

Mix all ingredients except pie shell. Pour into pie shell. Bake at 300° for 40 minutes.

Source: Christ's Worship Center Cookbook, Madison, AL

Click if you have a submission for the Favorites section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

SHRIMP SCAMPI

Ingredients: 
7 tablespoons butter 95ml
2 teaspoons crushed garlic 10ml
3 tablespoons chopped parsley 45ml
2 tablespoons lemon juice 30ml
1/2 cup dry white wine 120ml
1/2 teaspoon dry mustard 2ml
2 pounds large shrimp, shelled, veined 1kg 

Instructions: 
Melt butter in 9 x 13-inch (23 x 33 cm) baking pan. Add remaining ingredients and ¼ teaspoon (1 ml) salt except shrimp and mix well. Add shrimp and toss in mixture until coated. Broil shrimp approximately 5 minutes on each side or until done and light brown.

Serves 6 to 8.

Source: The Best of Lone Star Legacy, Austin, TX Junior Forum


THE BEST APPLE CRISP

Ingredients: 
5 pounds Jonathan apples 1.3L
1 cup sugar 240ml
2 - 3 teaspoons cinnamon 10ml

Topping:
1½ cups flour 360ml
1 cup sugar 240ml
1 cup (2 sticks) butter 240ml 

Instructions: 
Preheat oven to 350° (176° C). 

Grease 9 x 13 x 2-inch (23 x 33 x 5 cm) pan. 

Peel and slice apples and place in pan. 

Combine sugar, cinnamon and pour over apples. 

Sprinkle with ¼ cup (60 ml) water. 

Then blend flour, sugar, pinch of salt and butter with pastry blender. 

When crumbly, spread over apples. Bake about 1 hour until golden brown. 

Source: Cookbook 25 Years, Women of Madison County Farm Bureau


WHITE CLAM SPAGHETTI

4 (8 -ounce) cans minced clams, do not drain 
1 cup butter 
5 garlic cloves, mashed 
1 tablespoon fresh lemon juice 
1 tablespoon onions, grated 
1 tablespoon fresh parsley, chopped 
chives, chopped, to taste 
seasoning salt, to taste 
white pepper, to taste 
1 cup heavy cream 
3 tablespoons cornstarch 
1 lb spaghetti 

Heat the clams with their juice and the butter in a saucepan and add the remaining ingredients except the heavy cream, cornstarch and spaghetti. Simmer for 15 minutes. Adjust seasoning. 

Mix small amount of cream with the cornstarch, then combine with remaining cream. 

Add cream, a little at a time, to clam sauce until it reaches the right consistency to coat spaghetti not too thickly. 

Cook spaghetti according to package directions for al dente, drain well and serve with sauce on top. 

Serves 5 - 6

Source: The Star of Texas Cookbook by the Junior League of Houston


AWESOME THREE-CHEESE BAKED ZITI

Ingredients: 
1 container (15 oz) ricotta cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 box (16 oz) ziti pasta, cooked and drained
1 jar Ragu Chunky pasta sauce
1 cup shredded mozzarella cheese

Directions:
1. Preheat oven to 350. In large bowl, combine ricotta cheese, eggs and Parmesan cheese; set aside.

2. In another bowl, thoroughly combine pasta and pasta sauce

3. In 13 x 9 baking dish, spoon 1/2 of the pasta mixture; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella 
cheese. Bake 30 minutes or until heated through. Serve, if desired, with additional pasta sauce.

Serves: 8

This is incredible with French bread 

Source: First Church of the Nazarene "New Beginnings", Lawrence, KS


BAKED SEAFOOD "SALAD"

Although this is called a "salad" it is really a casserole and you may either bake this in a regular casserole dish or use decorative individual shell molds. 

8 servings 

1 large green bell pepper, seeded, chopped 
1 small onion, chopped 
1 cup celery, finely chopped 
2 cups crabmeat, shredded 
1 cup cooked baby shrimp, drained well, deviened and chopped 
1 cup mayonnaise 
1/2 teaspoon salt (to taste) 
1/8 teaspoon black pepper (to taste) 
1 teaspoon Worcestershire sauce 
2 tablespoons butter, melted 
1 cup breadcrumbs 

Mix together peppers, onions, and celery and seafood. Add mayo, salt and pepper to taste, and Worcestershire sauce. Pour into greased casserole or 8 individual shells (greased). 

Mix together the melted butter and the bread crumbs and sprinkle over the top. 

Bake in a preheated 350 F oven until the top is browned, about 30 minutes.

Source: The St John's Lutheran Church Cookbook - 1963, Summit, NJ


SWEET & SOUR CHICKEN

Ingredients 

1 cup Russian dressing (8 oz) 
1 envelope Dry onion soup mix (3/8 oz ) 
1 jar Apricot preserve (10 oz) 
8 each Chicken thighs or cut up chicken pieces

Instructions 

1. Combine Russian dressing, soup mix and preserve.

2. Pour over chicken parts which have need placed in large shallow baking dish. 

3. Bake 1 to 1 hour 15 min. at 350F and baste occasionally with drippings in pan. 

4. Serve hot with plain rice. 

Source: Lone Star Legacy Cookbook, Austin Junior Forum


NIGHT BEFORE MASHED POTATOES

8-10 potatoes -- peeled
8 ounces cream cheese -- softened
1 cup sour cream
salt and pepper -- to taste
butter
seasoned salt

1. Boil and drain potatoes.

2. Whip hot potatoes adding cream cheese and sour cream. Continue beating until fluffy and smooth. Add salt and pepper.

3. Place in a buttered 9 by 13-inch baking dish. Dot generously with butter and sprinkle with seasoned salt. Cover with foil and refrigerate. Potatoes can be frozen at this stage and thawed before baking. Bake, covered with foil, 15 minutes at 325. Continue baking, uncovered, 20 minutes.

Source: Necessities and Temptations, the Junior League of Austin, TX


SALMON LOAF

1 lb. canned salmon 
Salt 
Pepper 
3 eggs, beaten 
1/3 cup matzo meal or bread crumbs 
1/2 stick melted margarine 
4 ozs. non-dairy creamer

1. Drain the liquid from the salmon and remove the bones.

2. Flake the fish and mash.

3. Add the salt, pepper, eggs, bread crumbs, and non-dairy creamer.

4. Mix well.

5. Melt the margarine in a small loaf pan and add a little fish mixture. Then pour the rest of the salmon mix into the loaf pan.

6. Bake at 350 degrees F for 45 minutes.

Hints: The canned salmon is no longer a full pound. The difference in weight doesn't appear to matter. I use the Jason Ready Flavored Bread Crumbs (OU) and omit the addition of salt and pepper. I substitute skim milk for the non-dairy creamer. The Lubavitch do not mix milk with fish. It is a chasidish minhag.

When I serve this to family or friends, it always disappears quickly. I usually double the recipe to start!

Source: The Spice and Spirit Of Kosher Jewish Cooking by The Lubavitch Women's Organization


SICILIAN STEAK

4 servings 
50 min 
30 min prep 

4 pieces steak, 1-inch thick, such as t-bone 
2 garlic cloves, crushed 
3/4 cup olive oil 
1/3 cup fresh grated parmesan cheese 
2 teaspoons oregano 
1 cup breadcrumbs 
salt, to taste 
pepper, to taste 

Marinate steaks in garlic and olive oil for 30 minutes (15 minutes on each side). 

Combine cheese, oregano and breadcrumbs, salt and pepper. 

Dip steaks in the bread mixture. 

Cook steaks under broiler, turning once. 

For rare, cook 8-10 minutes; for medium cook 12-14 minutes; for well done cook 18-20 minutes. 

Source: Authentic Italian Recipes Cookbook by The Christopher Columbus Ladies Auxiliary of San Antonio, TX


DIVINITY

Ingredients: 
1½ cups granulated sugar 360ml
½ cup light corn syrup 120ml
½ teaspoon white vinegar 2ml
Few drops food coloring, optional
2 stiffly beaten egg white
½ teaspoon vanilla 2ml
½ cup broken nut meats 120ml

Instructions: 
Combine sugar, corn syrup, ¼ cup (60 ml) water, vinegar and food coloring, cover; place over moderate heat, heat bring to a boil. Remove cover after 5 minutes. Cook to very hard boil stage 260° (125° C). Remove from heat, cool slightly. Add gradually to stiffly beaten egg white, beating constantly until very stiff. Let cool, stirring occasionally. Stir in vanilla and nut meats. Drop from buttered teaspoon onto buttered cookie sheet. 
Makes 30 pieces. 

Source: The Best of Lone Star Legacy, Austin, TX Junior Forum


HOCKADAY CHESS PIE

1 ½ cups sugar 
1 ½ tablespoons cornmeal
½ cup butter, melted
3 whole eggs
1 teaspoon white vinegar
1 teaspoon vanilla
¼ cup milk
Frozen, unbaked 9-inch pie shell 

Preheat oven to 350 F. Mix sugar and cornmeal. Add melted butter; mix thoroughly. Add eggs one at a time, mixing after each. Add liquids; mix well. 

Pour 2 2/3 cups of filling into unbaked pie shell. Bake for approximately 45 minutes. 

Makes 8 servings. 
Per Serving: Calories 418 (45% fat) 
Fat 21 g (10 g sat) Cholesterol 126 mg Sodium 243 mg Trace fiber Carbohydrates 54 g Protein 4 g 

Source: Confessions of Hockaday Foodies: A Collection of Recipes From the Hockaday Community


OVEN-ROASTED BARBECUE CHICKEN

6-8 servings

6-8 pieces bone-in chicken breasts, with skin or chicken legs, with skin on 
canola oil, as needed 
1/4 cup ketchup 
1/2 cup chili sauce (such as Heinz) 
2 tablespoons lemon juice 
1 tablespoon Worcestershire sauce 
1 teaspoon minced onions 
salt, to taste 
pepper, to taste 
1 dash dried thyme, to taste 
1 tablespoon brown sugar 
1/2 bay leaf, crumbled 

Heat oil in a deep 12" size skillet- you will need more or less as needed to brown chicken. 

Place chicken in the hot oil and brown on all sides, then remove to a paper towel lined plate to drain excess grease. 

You may need to do this in batches, depending upon pan size. 

Meanwhile, preheat oven to 325 F and have ready a roasting pan greased lightly with oil; place browned chicken pieces in pan. 

Combine remaining ingredients and pour over the chicken. 

Bake for 1 hour or until chicken is fully cooked and juices run clear with chicken is pierced, basting occasionally with the pan juices.

Source: The St John's Lutheran Church Cookbook, Summit, NJ, 1963


ANGEL BISCUITS

Ingredients: 
5 cups self-rising flour 1.3L
1/3 cup sugar 80ml
1 cup Crisco 240ml
2 cups buttermilk 480ml
3 packages yeast 

Instructions: 
Preheat oven to 425 (220 C).

Dissolve yeast in 1/3 cup (80 ml) warm water. Mix flour and sugar and cut Crisco into flour mixture. Mix buttermilk with flour mixture and then add yeast mixture. Mix all together and put in refrigerator and chill. Take out as needed. Pat out on floured board or wax paper and cut out with biscuit cutter or glass. Put in greased pan and let rise in warm place 2 to 3 hours before baking. Bake for 12 minutes or until done. 

Dough will last 10 days in Tupperware container.

Yield: 60 biscuits 

Source: Pass The Plate, Home-Cooked Favorites From Christ Episcopal Church, NC


RICE GOULASH

Makes 6-8 servings.

2 lbs ground beef 
1 medium-large chopped onion 
2 minced garlic cloves 
1 cup red wine 
16 ounces your favorite red pasta sauce 
1 1/2-2 cups uncooked rice (I think 1 1/2 is best) 
2 cups beef broth (canned is best but bouillon will work) 
5-10 dashes of red Tabasco sauce (this is very optional and can be adjusted to taste) 

Brown the ground beef in a coverable coverable pot or pan. Add onion and garlic and cook down until onion is translucent. Add wine and simmer down until evaporated. Add all the other ingredients (rice, pasta sauce, and broth), cover and simmer/covered for about 25 minutes or until rice is cooked. More broth can be added if necessary. If halving recipe--I suggest 3/4 cup of wine, 1 full cup of rice and a generous 1 cup of broth.

Source: Fundraiser Cookbook, Christian Brothers Academy, Syracuse, NY


GRAPE-NUTS BREAD

2 cups buttermilk 
1 cup Grape-nuts cereal*
1 cup sugar 
3 1/2 cups flour 
6 tablespoons baking powder 
1 teaspoon baking soda 
1 pinch salt 
1 egg 

Soak buttermilk, Grape-nuts and sugar for 10 minutes. Sift flour, baking powder, baking soda and salt together. Add egg to buttermilk mix, then combine with dry ingredients and mix well. Put in greased baking pans and let rest one hour. Bake at 350 for 35-40 minutes. 

This will make two loaves. 

*Better toasted, but tasty nonetheless.

Source: Lone Star Legacy, A Texas Cookbook, Austin, TX Junior Forum's first cookbook


BARBARA BUSH'S ALL-AMERICAN CLAM CHOWDER

3 slices bacon
1 (7.5 oz) can minced clams (save liquid)
1 and 1/2 cups milk
dash of pepper
1/2 cup minced onions
1 cup cubed potatoes
1 can cream of celery soup

Cook bacon in frying pan until crisp. Remove and break into 1 inch pieces. Brown onion in bacon fat. Add clam liquid and potatoes. Cover and cook over low heat until potatoes are done, about 15 minutes. Blend in bacon pieces, minced clams and other ingredients. Heat, but do not boil. Bacon may be used for garnish.

Source: Hastings VFD Cookbook


ESCALLOPED CABBAGE AND CHEESE

1 lb. coarsely cut cabbage
1/2 tsp. salt
1 cups milk
3 tbsps. margarine
3 tbsps. flour
1 cup grated cheese
1 cup bread crumbs
4 tbsps. margarine

Cook cabbage in water with salt for 8 to 10 minutes; drain. Place in baking dish in layers alternating with sauce. Melt margarine. Stir in flour; add milk and cook until thick. Stir in cheese until smooth. Cover with bread crumbs and margarine and bake at 375 F. for 20 to 25 minutes.

Source: 75th Anniversary Cookbook (1932-2007) First Church of God, Galesburg, IL


CHOCOLATE-COVERED OREOS ON A STICK

Kristin Anderson, Haskell's co-chairwoman on the cookbook committee

1 package of Double Stuff Oreos
2 bags of Toll House Premier White chocolate chips
Craft/popsicle sticks
Colored sugar, sprinkles, etc. for decorating

Melt the white chocolate chips in a double boiler or microwave. While chocolate is melting, carefully twist the top chocolate cookie off each Oreo. Take your time because it is not uncommon for the cookies to break when you are twisting them apart. Dip one end of the craft/popsicle stick in the melted chocolate. "Glue" the stick to the middle of the Oreo that you have taken apart and immediately place the cookie back on. Place the cookies on a cookie sheet. Once the cookie sheet is full, place it in the freezer for 20 minutes.

Remove the cookies from the freezer. Dip each cookie completely in the melted white chocolate. Lightly tap off the excess chocolate. Place the chocolate-covered cookies onto a wax paper covered cookie sheet. Decorate however you wish before the chocolate starts to set. When the tray is full, put them back in the freezer for 15-20 minutes.

Wrap each cookie with plastic wrap and tie the ends of the plastic wrap together with curling ribbon.

Source: Welcome to our Table, The First Christian Church, Bloomington, IL


BARBECUED PECANS

4 cups whole pecans 
1/2 stick butter or margarine 
4 teaspoons Worcestershire sauce 
1 tablespoon garlic salt 
1/2 teaspoon Tabasco sauce 

Melt the butter over low heat, add seasonings, stir and mix with nuts. Spread on a cookie sheet. Bake at 250 degrees for 20 to 30 minutes until nuts have a brown, toasted appearance.

Source: Cape County Cowboy Church Cookbook, Cape Girardeau, MO

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