Favorite Recipes

Never Fail Rolls/French bread 3 c. flour 3 T. yeast (4 pkgs.) ½ c. sugar ¼ c. powdered milk 2 t. salt 4 T. powdered eggs 3 c. hot water 1 T. lemon juice 1/3 c. oil Mix well. Add another 3½ c. flour a cup at a time. Knead 5 min. Let raise 20 min. Punch down & let rest 10 min. while getting pans ready, melting butter, etc. Make 4 loaves the length of a cookie sheet or divide dough in half, roll into big circle, brush with butter, and cut like a pizza into 12 sections. Roll up and place on greased sheet cake pan. Repeat with other half. Raise another 20 to 40 min. Bake at 375 degrees for 12‐15 min.

Chicken, Fish, or Steak Marinade 1 c. oil 8 T. lemon juice 8 T. soy sauce 2 tsp. dry mustard 2 tsp. pepper Soak meat for an hour at room temp before cooking, turning ½ the way through.

Won Ton Salad 2 heads lettuce chopped ¼ c. chopped almonds (or sliced) 8 stalks green onion chopped ¼ c. sesame seeds toasted 4 oz. fried won tons 4‐6 chicken breasts cooked and cubed. Mix together and add dressing just before serving.

Dressing: ¼ c. sugar 1 ½ tsp. salt 2 tsp. accent (opt.) 1 tsp. black pepper ½ c. vinegar 1 c. salad oil Shake together, chill, and pour over salad.

Chicken Mexican Salad Serves 20 Chicken 5 lbs. boneless, skinless chicken breast 1 small bottle zesty Italian dressing 1 T. chili powder 1 T. cumin Garlic to taste Mix all ingredients in a large crock pot. Cook on high for about 5‐7 hours. Remove chicken and shred with a fork. Reserve small amount of juice and pour over shredded chicken. Keep warm.

Lime Rice In a sauce pan, sauté: 2 T. butter 1 yellow onion garlic In a large pot, bring to a boil the following: 6 2/3 c. water 8 tsp. chicken bouillon ½ bunch of cilantro, chopped 2 tsp. cumin 2 small cans diced green chilies 1 T. lime juice ½ tsp. salt Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 min.

Creamy Tomatillo Dressing Place the following in a blender: 1 pkg. Hidden Valley Buttermilk Ranch Dressing Mix ½ c. buttermilk ½ c. sour cream ½ to 1 c. mayonnaise 6 stalks green onion 3 tomatillos quartered 2 tsp. sugar ½ to 1 clove garlic minced ½ tsp. salt ½ bunch cilantro chopped 1 T. lime juice ½ to 1 small Jalapeno (seeds removed) Refrigerate 1 hour before serving.

Pico de Gallo Combine ingredients together in medium bowl: 4 fresh tomatoes, chopped 1 white onion, chopped ¼ bunch cilantro, chopped 2 cloves garlic, minced ½ tsp. lime juice ½ tsp. salt ½ tsp. pepper

Serve in the following order: 1. Tortillas (I like to buy uncooked ones and heat them up just before) 2. Shredded cheese 7. Pico de Gallo 3. Chicken 8. Guacamole 4. Black or pinto beans 9. Fresh cilantro 5. Lime rice 10. Fresh lime juice 6. Lettuce shredded 11. Tomatillo dressing Carla’s Salad Chicken, cooked and cubed (can use chicken, bacon, or both) 5 bags European lettuce (or 1 bag European blend, 1 head lettuce, and 1 bag spinach) 12 slices bacon, cooked & crumbled 2 c. craisins 1 ½ c. shredded mozzarella cheese 1 bag slivered almonds & ½ c. sugar (Heat almonds in a frying pan until hot & oil comes out. Add ½ c. sugar and stir constantly until sugar melts. Turn out quickly and spread on parchment paper or greased cookie sheet.) Dressing Make the night before and refrigerate. Set out at least 2 hours before pouring over salad so it can soften. ½ red onion finely chopped 1 c. sugar 2 t. dry mustard 1 ½ t. salt ½ c. red wine vinegar 1 c. oil Mix in a blender until smooth and then add poppy seeds.

Caroline Walter’s Black‐eyed Pea Salsa 1 can black‐eyed peas drained 1 can shoe peg corn drained 1 tomato diced 2 avocados diced ¼ c. olive oil ¼ c. red wine vinegar 1 t. chopped garlic ¼ t. cumin 1/3 to ½ c. cilantro chopped ½ t. onion salt Mix liquids and spices together. Add canned corn & beans. Lastly add tomatoes and avocados. Serve with corn chips.

Mini Cheesecakes Place 1 Vanilla water cookie in bottom of each cupcake wrapper. Filling: 1 ½ lbs. cream cheese (3 ‐ 8 oz. pkgs.) 1 c. sugar 3 eggs ¾ t. vanilla Beat cream cheese well. Add sugar a little at a time, add eggs one at a time, add vanilla. Combine thoroughly. Pour into cupcake wrappers (about 2 T. each) Bake 25 min. at 300 degrees. Makes about 25 cupcake size cheesecakes. Top with desired fruit toppings.

Scone & Fruit Squares 2 T. yeast ½ c. warm water 1 T. sugar 1 c. hot water ½ c. margarine ½ c. sugar 2 t. salt 3 eggs 4 ½ c. flour Combine yeast, warm water & sugar. Let rise for 5‐10 min. In separate bowl mix hot water, margarine, sugar, and salt until margarine melts. Add yeast mixture. Mix until blended. Add beaten eggs to yeast and butter mixtures. Add 2 cups flour. Beat with mixer until smooth. Add remaining flour, mix and let rise for 1 hour. Roll dough out on oiled surface until about ¼ ‐ ½ inch thick. Cut into 1 inch squares with pizza cutter. Fry in hot oil until golden brown.

Topping: 1 – 8 oz. cream cheese ½ c. powdered sugar 2 t. vanilla

Cream ingredients together until smooth. Spread on cooled scones. Top with your choice of fruit.

South of the Border Sandwiches 16 sandwich rolls, split open 1 c. olives, chopped 1 t. chili powder 1 t. ground cumin ½ t. salt 1 c. mayonnaise 2/3 c. sour cream 2/3 c. green onions, chopped 1 ½ ‐2 lb. cooked turkey or ham, 4 medium tomatoes, sliced thinly sliced 1 ½ c. cheddar cheese, shredded 4 ripe avocados, sliced 1 ½ c. pepper jack or Monterey jack cheese, shredded

In a bowl, combine olives, chili powder, cumin, and salt; set aside 4 T. of this mixture. Add the mayonnaise, sour cream, and green onions to the remaining olive mixture. Place bread on an ungreased baking sheet and spread 1 T. of mayonnaise mixture on each roll. Top with slices of turkey and tomatoes. Spread with another T. of mayonnaise mixture. Top with sliced avocados and cheeses. Sprinkle with the reserved 4 T. of olive mixture. Bake at 350 for 15 minutes or until heated thoroughly. Makes 16 – 20 servings.

Chex mix

½ tsp. cayenne pepper ½ tsp. garlic powder ½ tsp. lemon pepper 1 pkg. Hidden Valley Ranch mix ¾ cup oil

Mix above together and add 1 ½ lbs. of pretzels. Bake at 250˚ for 30 minutes, stir halfway through.

Baked Chicken 6 Chicken breasts 1 can of cream of chicken soup ½ can water Lay chicken in pan, pour melted butter over. On each chicken place 1 slice Swiss cheese. Crumble up 2 c. flavored croutons and put on chicken. Pour soup mixture over chicken. Cover with foil and bake 350 degrees for 1 hr. Serve over baked potato or rice *For larger groups, add 1 chicken breast and 1 slice of cheese per person. Add 1 can of soup per 6 chicken breasts.

Large Quant. of Meat cont.

Cubed Steak (serves 35)

Mix all together:

3 cans golden mushroom soup 3 cans cream of mushroom soup 3 cans beefy mushroom soup (opt.) 3 cans water (opt.) 1 pkg. brown gravy mix

Dip each cubed steak in flour, salt & pepper, and brown in oil until brown on both sides. Layer in a big roaster and add 1 t. chopped onion on top of each steak. Cover each layer with sauce. Bake at 350 for 3 hours.

Barbecued Roast Beef (serves 30)

5 lbs. roast (cook like any roast) Save 3 c. broth. Shred with a fork.

Sauce: 2 c. catsup 1 t. pepper ¾ c. sugar 2 c. chopped onion 4 t. Worcestershire sauce 4 t. dry mustard 4 t. celery salt 4 t. paprika 4 T. vinegar 3 c. broth Cook together and simmer 30 min. Add shredded meat and heat through.

Roast Beef

10 lb. rump roast Season all around the roast with Lawry’s seasoning salt and then brown roast. Put ½ inch water in pan when beginning to cook. Bake in 325 oven for 4 to 5 hrs. uncovered. Place foil on top the last hour. One or two hours before eating, slice, and pour a package of Au Jus gravy mix over and cook for the remaining time.

Mexican Dip

Place on big, round, flat dish:

st 1 layer ‐ 1 can refried beans with 2 T. mayonnaise & ½ can diced green chilis

nd 2 layer ‐ 3 mashed avocados

rd 3 layer ‐ 16 oz. sour cream mixed with ½ pkg. taco seasoning.

th 4 layer – 1 ½ c. grated cheese

Top with chopped green onions, 2 chopped tomatoes, and sliced olives.

Easy Candied Yams or Sweet Potatoes 5 lbs. long narrow yams or sweet potatoes peeled and cut into 1 ½ ‐2 inch chunks 2‐3 T. olive oil salt & pepper 1 cup maple syrup Preheat the oven to 400 F. Toss the yams on a large sheet cake pan with the olive oil. Sprinkle with salt and pepper. Bake for 30 min. or until yams are almost tender, turning ½ the way through. After 30 min. remove yams from oven, drizzle maple syrup over them, and turn the yams to coat. Bake 5 min. more or until tender and golden brown, turning and coating in the syrup occasionally.

Individual Fruit Pizzas Sugar Cookies (bought at bakery or homemade)

Fruit dip‐ Beat together 8 oz cream cheese & ¼ cup sugar. Add 2 TBL pineapple juice. Stir in 12 oz cool whip to mixture. (makes a lot)

Cut up assorted fruit to put on top—kiwi, blueberries, mandarin oranges, pineapple, strawberries.

“Fried” Ice Cream Balls 2 ½ cups corn flakes crushed coarsely but not too fine 1 Tbls melted butter 2 Tbls sugar 1 cup shredded coconut 1 tsp cinnamon Mix together and spread lightly on greased cookie sheet. Bake at 350 degrees for 7 min. Cool. Scoop vanilla ice cream into balls. Roll in mixture. Place cookie sheet lined with wax paper or saran wrap, cover and freeze. Warm favorite caramel. Place ball in bowl and drizzle caramel over. Spray with whipped cream and top with a cherry.

Layered coleslaw Jana Fuller 1 pkg. ready cut coleslaw 1 sm. Head cauliflower, cut into flowerets 1 sm. Head broccoli, cut into flowerets ½ c. red onion, chopped 6 slices bacon, cooked and chopped

Pour 1.2 of coleslaw package in bottom of large serving bowl. Layer ½ broccoli, ½ cauliflower and ½ of red onion on top of coleslaw. Spread with ½ dressing. Repeat layers and top with chopped bacon. Chill before serving

Dressing (coleslaw) 1 pt. sour cream 1c. mayonnaise ½ cup sugar ½ onion, minced ½ cup apple cider vinegar Salt and Pepper to taste. Mix and chill while preparing salad

Spoon Tacos (Serves about 35-40)

3 lb. Hamburger Brown then season with salt, pepper etc.. Add 6 cans refried beans 6 cans of stewed tomatoes 3 cans tomato sauce 1 bottle of salsa 3 Tbsp. chili powder 1 Tbsp. salt 2 tsp. pepper (or to taste) 1 Tbsp. garlic powder

Let simmer 30 minutes and then, Serve layered with: Tortilla chips, meat sauce, cheese, lettuce, tomatoes, sour cream, olives.

Taco Soup (Serves 25 to 30) Brown 3 lbs. hamburger with 1 large onion diced Add: 3 cans kidney beans drained 3 cans black beans drained 2 bags frozen corn 6 stewed tomatoes 3 tomato sauce 3 Tbsp. taco seasoning 3 quarts water Heat until comes to boil and simmer for 20 to 30 min. Eat with sour cream, cheese and corn chips. Yummy!

Fast and Tasty Minestrone Soup (Serves 25 to 30) 3 lbs. Hamburger 1 large onion 6 cans pork and beans 12 cans minestrone soup 9 to 12 cans water 1½ cups catsup

Brown onion and hamburger. Drain grease. Place all ingredients in large pot. Simmer and serve

CHICKEN SALAD SANDWICHES (Serves 32)

2 cups light sour cream ½ cup mayo 2 tsp. curry powder (opt. good without too) 16 cups chopped chicken 2 2/3 cups chopped celery 1 cup dry roasted chopped cashews 1/2 cup chopped green onions grapes halved (as many as desired) I like 2 large bunches

Mix ingredients and serve on a croissant or bun.

Sloppy Joes (Serves about 25-30)

4 lb. Hamburger 2 onions diced 2 cans tomato soup 2 heaping teaspoons brown sugar 2 tsp. Worcestershire sauce Salt and pepper to taste 2 tsp. Mustard

Brown hamburger and onions. Add other ingredients and let it simmer. Serve in buns. Veggie Foccacia sandwiches Spread- 1 8oz. package cream cheese- after softened mix with: 1/2 T. dried or minced onion 1/2 T. fresh chopped chives 1/2 tsp garlic powder (less if fresh) Cut foccacia bread in half and spread some of the cream cheese mixture inside. add THINLY sliced chicken breast pieces, roasted red pepper slices, cucumber slices, yellow squash slices,(so thin almost transparent), and sprinkle with favorite kind of sprouts. DELICIOUS and REFRESHING! Your kids won't even notice they are eating vegetables

Garganzola Fettuccini Cook box of noodles following directions Melt 4 T. butter into sauce pan (opt-add slice mushrooms and let them cook with butter until golden) Add 4 T. flour into butter and stir and let cook for just under a minute Add whole cream to sauce pan until thickened (use milk if you want but might have to thicken it a little more) Add fresh or frozen spinach to mixture- about 1/4 c. frozen- at least double that fresh Add 2 bouillon cubes, salt, pepper, 2 cloves chopped garlic (or garlic powder) Add 1/2 c. parmesan cheese, 4-6 oz. garganzola cheese and let melt into sauce. Plate up a good serving of noodles and add generous amount of sauce. Mix up with a fork on the plate so all of the noodles are coated. Sprinkle diced sun dried tomatoes on top and fresh parmesan. Serve with favorite grilled chicken, steak, or shrimp. MAGNIFICO!

Zuppa Tuscana Cook 1 lb. mild Italian sausage in sauce pan. When cooked add 1/2 cup frozen spinach or 1 1/2 cups fresh spinach or kale. Add 2 cups chicken broth, 4 cups or cream or milk (if using milk may need to thicken with a little flour or make a roux. Use the grater or whatever instrument you have to thinly slice about 6 red potatoes or 3 regular potatoes that have been generously washed. Add 1/2 tsp garlic powder or 2 chopped garlic cloves and 1 tsp of Italian seasoning. Salt and pepper to taste. Let soup cook until potatoes are cooked. Serve in a bowl sprinkles with fresh parmesan or pecorino Romano. Great with fresh hot bread sticks

Shredded Beef - GOOD Place beef roast in pan, cover and cook at 200 all night. (12 hours) Save juice. Saute in 3 T. shortening: 3 onions, chopped 1- 4oz. green chili Make gravy of: 2-7 oz. green chili salsa ¼ tsp.garlic powder 4 T. flour 1 tsp cumin Juices from beef Mix together and heat through. Add shredded meat and enjoy! Bruschetta Chicken

4 chicken breasts 1 can petite diced tomatoes, drained handful of mushrooms, chopped small cheeses (mozzarella or jack or jack/cheddar, and parmesan) basil pepper sun-dried tomato salad dressing (I bought it just for this recipe, and I'm glad I did)

Put chicken in baking pan. Drizzle salad dressing (about 1 T per breast) over chicken, and turn to coat. Bake at 375 until about half-way done.

Meanwhile, combine tomatoes, mushrooms, cheeses (maybe 1/2 cup?), a good sprinkle of basil and fresh ground black pepper.

Pour tomato mixture over chicken and bake until chicken is done.

Serve with noodles

Spinach Cranberry Salad

1 lb fresh spinach (Costco sells it in a 1 lb tub-great quality) 2 granny smith apples, cored, sliced and diced 1 pkg. bacon, cooked to crisp and crumbled 2 cups slivered almonds-toasted (I put mine in a non-stick skillet and stir on medium heat until slightly browned, be careful, they burn fast if you don't watch them) 2 cups Craisins 4 green onions, sliced

Dressing 3/4 cup sugar (I used Bakers sugar, it makes it less grainy. Just blend your regular sugar before hand to get the same effect) 1 teaspoon dry mustard 1 teaspoon salt 1 Tablespoon dried onion flakes 1/2 cup cider vinegar 1 cup olive oil (no substitutions here, get the real stuff) 1 Tablespoon poppy seed

Toss salad ingredients together. Be prepared to put this in a huge bowl or separate into two large ones. All the good stuff collects at the bottom so toss well when serving.

Blend together dressing ingredients. Makes enough dressing for 2 salads. I keep mine in the fridge until next time I want the salad. The recipe calls for tossing the salad and dressing together but then if you have leftover it is soggy. I just pass around the dressing and let people put on their own.