Chinese Chicken Salad

2 Chicken Breasts (skinless, boneless) Grilled and Cubed 1 Head Lettuce Chopped 2 Green Onions sliced in ½ inch slices 1 Cup Thinly Sliced Celery 1 Cucumber Thinly Sliced 3 Tbsp Toasted Sesame Seeds 3 Tbsp Sliced Toasted Almonds 2 Cups Chow Mein Noodles ( I just throw in a bunch so this is a guess)

Dressing: 6 Tbsp Sugar 7 Tbsp Rice Vinegar 2 tsp Salt 1 tsp MSG (optional – I don’t use it) ¼ tsp White Pepper 1 tsp Lemon Juice ¼ tsp Fivce Spice Powder ¼ Cup Oil

Mix the dressing. I like to refrigerate the chicken mixed in with the dressing to marinate while preparing the salad. You can make chicken and dressing and leave marinating over night also. Mix lettuce, chopped veggies, sesame seeds, and almonds. Pour dressing over all and toss in chow mein noodles. If I am making a large batch I only mix enough to fill serving bowl and dressing and greens separate until more needed to avoid sogginess. The original recipe calls for rice noodles (pei mei fun) fried in hot oil instead of the chow mein noodles. I substituted to save time and find it tastes good either way.

Zesty Chicken Oregano

3 Pounds Skinless Boneless Chicken Breasts ½ Cup Olive or Vegetable Oil ¼ Cup Lemon Juice 2 tsp Dried Oregano Leaves ( I have used leaves or powder) 1 tsp Salt ½ tsp Pepper 1 Clove Garlic Chopped (I use garlic powder) Lemon Slices to Garnish

Lay chicken pieces in cake pan Mix and pour remaining ingredients over chicken and bake 30 minutes at 375 basting often. Turn chicken and bake 30 minutes more continuing to baste or until thickest pieces are done. Garnish with lemon slices. Apricot Chicken

Skinless, Boneless Chicken Breasts arranged in cake pan as for the chicken oregano then covered with a mixture of: 1 Bottle Russian Salad Dressing 1 Jar Apricot Jam 1 Pkg Dry Onion Soup Mix

Super Fast Nacho Sauce

Mix and heat till hot through in microwave: 1 Can Chedder Cheese Soup 1 Can Chili With No Beans

Nacho Dip

Brown 1½ pounds hamburger

Add and heat through: 1 Can Refried Beans 1 Can Tomatoes & Green Chilis (about 10 oz) 1 8oz Can Tomato Sauce 1 Small Can Campbell’s Chunky Chili Beef Soup

When this is hot, sprinkle with 1 cup shredded cheddar cheese and serve hot with chips. Tuna Cheese Bisquits

¼ Cup Chopped Green Peppers 2 Slices Onion Chopped Fine 3 Tbsp Butter 6 Tbsp Flour ½ tsp Salt 1 Large Can Tuna 1 Tbsp Lemon Juice 3 Cups Milk Melt butter, add green pepper & onion. Cook till soft. Add flour, salt, and milk and stir till its thick like white sauce. Add tuna & lemon juice. Pour into cake pan and cover with the following cheese rolls. 1½ Cup Flour 3 tsp Baking Powder ½ tsp Salt Dash Cayenne Pepper 3 Tbsp Shortening ½ Cup Milk ¾ Cup Grated Cheese ( I have used Velveeta) 1 Jar Chopped Pimento Mix flour, baking powder, salt and cayenne. Cut in shortening, add milk. Roll or pat out to 8x12. sprinkle with grated cheese and pimento. Roll up and cut into 8-10 inch slices. Flatten slightly and place on top of the tuna mix. Bake for 30 minutes at 400.

Poppy Seed Rolls

Scald: 1 Cup Milk 1 Cup Butter 1 Cup Sugar 1 tsp Salt Remove from heat, let stand till luke warm. Add: 1 Pkg of Yeast dissolved in ½ Cup warm water (may add ½ tsp sugar to make yeast work faster) Add: 3 Well Beaten Eggs 4 Cups Flour Let rise one time till dough is light. Roll out and cover with 1 can poppy seed filling. Roll Up the long way and cut into 1 inch slices. Put in buttered pans and raise double. Bake at 350-375 for 20 minutes. Frost with powdered sugar glaze. You may make orange rolls by substituting the folling mixture for the poppy filling: ½ Cup Sugar, ½ Cup Butter, Grated Rind of One Orange and make the frosting glaze with powdered sugar and orange juice. Lemon Bars

½ Cup Butter 1 Cup Flour ¼ Cup Powdered Sugar

Mix as pie crust, pat in bottom of a 9x13 pan. Bake 15 minutes at 350.

Beat: 2 Eggs 2 Tbsp Lemon Juice Grated Rind of One Lemon Add: 1 Cup White Sugar 2 Tbsp Flour ½ tsp Baking Powder

Pour over baked crust and bake 25 nminutes at 350, cool and frost with lemon juice and Powdered sugar glaze.

Rhubarb Dessert

Crust: 1 Cup Flour 5 Tbsp Powdered Sugar ½ Cup Butter Combine and press into a 9x9 pan. Bake 15 minutes at 350. Mix: 2 Eggs 1½ Cups Sugar ¾ tsp Baking Powder Dash Salt ¼ Cup Flour 2 Cups Chopped Rhubarb Pour over baked crust and bake an additional 35 minutes at 350. For a 9x13 pan double This recipe.

Cherry Salad 1 Can Cherry Pie Filling 1 11oz Can Pineapple Drained 1 11oz Can Mandarin Oranges Drained 1 Cup Miniature Marshmallows ½ Cup Chopped Nuts 1 4½oz Cool Whip 1 Can Eagle Sweetened Condensed Milk Mix and chill well. Strawberry Dessert

Mix and press into a 9x13 pan: 2 Cups Crushed Pretzels 3 Tbsp Sugar ¾ Cup Butter Melted Bake at 350 for 15 minutes Chill Mix: 8oz Cream Cheese Softened 2 Cups Powdered Sugar 1 8oz Cool Whip 2 Cups Miniature Marshmallows Spread on crust, chill Mix: 2-3oz Strawberry Jello 2½ Cups Boiling Water 2 10oz Frozen Strawberries Pour over cream cheese layer, chill, cut and serve.

Butterfinger Delight

Cut an angelfood loaf cake into ¾ inch slices and layer them in bottom of a 9x13 pan Mix: 3 Boxes Instant Chocolate Pudding 2 Cups Milk 1 Quart Vanilla Ice Cream microwaved until mushy Pour over cake layer and top with a 12oz cool whip. Sprinkle with 1 large crushed Butterfinger candy bar. (may substitute candy bar or cookies of choice) Rhubarb Custard Pie

1 Cup Sugar 3 Egg Yolks 2 Tbsp Flour ½ Cup Cream ½ Cup Milk ¼ tsp Salt Mix all and add 2 cups chopped rhubarb Bake at 400 for 10 minutes then at 350 for 40 minutes Meringue: ¼ Cup Sugar Pinch Salt 3 Egg Whites 1 Tbsp Water Beat till stiff peaks form, pour on pie and bake at 400 for 10 minutes.

Gretchen’s Sour Cream Coffee Cake

1 Cup Butter 2 Cups Sugar 2 Eggs 1 Cup Sour Cream ½ tsp Salt 2 Cups Flour 1 tsp Baking Powder Mix ingredients in the order given. Pour into a greased & floured tube pan. Sprinkle with: ½ Cups Chopped Walnuts ¼ tsp Cinnamon 2 Tbsp Brown Sugar Bake at 350 for 50-60 minutes until it tests done. Do not overbake or it will be dry. Cool in pan. Powdered Sugar Cookies

1 Cup Powdered Sugar 1 Cup White Sugar 1 Cup Butter 1 Cup Shortening (or 1 Cup Oil) 1 tsp Cream of Tarter 1 tsp Soda 1 tsp Salt 1 tsp Vanilla 2 Eggs 4 Cups Flour Mix and roll into balls, flatten with a patterned glass dipped in sugar. Bake at 350 for 8 minutes.

Cherry Dessert

Mix graham crust for 9x13 pan according to directions on the box of graham crumbs. Whip and sweeten 1 pint heavy cream till stiff 1 Bag Miniature Mashmallows (10½oz) 1 Large Can Cherry Pie Filling Press graham crust into 9x13 pan. Layer ½ cream then the entire can of cherries, the rest of the cream over cherries and graham crumbs sprinkled over top to garnish.

Easy Peach Dessert

Pour all of the following into 9x13 pan and mix, then bake at 350 40-45 minutes. 1 Large Can Peaches (include the juice) 1 Dry White & Yellow Cake Mix 1 Stick Melted Butter ½ Cup Chopped Nuts Bake at 350 for 40-45 minutes. Microwave Carmel Corn

Mix & Boil for 2 Minutes: 1 Cup Brown Sugar ½ Cup Butter ¼ Cup White Syrup Add: ½ tsp Soda ½ tsp Vanilla Pour over 4 Quarts popped popcorn in a brown paper bag Shake Microwave on high for 1 minute Shake again Microwave on high for 1 minute more…….serve

Scandinavian Almond Bars

1¾ Cups Flour 2 tsp Baking Powder ½ Cup Butter 1 Cup Sugar 1 Egg ½ tsp Almond Extract Milk ½ Cups Sliced Almonds, coarsely chopped 1 Cup Powdered Sugar ¼ tsp Almond Extract 3-4 tsp Milk Mix flour, baking powder and ¼ tsp salt. In a large bowl beat butter till soft, add sugar & beat till fluffy. Add egg and the ½ tsp almond extract and beat well. Add flour mix to this and mix well. Divide the dough into ¼’s. form each portion into a 12 inch roll. Place 2 of the rolls 4-5 inches apart on an ungreased cookie sheet. Flatten each roll till 3 inches wide. Reapeat with other 2 rolls. Brush each flat roll with milk and sprinkle with about 2 tbsp of the chopped almonds. Bake at 325 for 12-14 minutes till edges are slightly browned. While still warm cut crosswise on the diagonal into 1 inch strips. Cool completely on wire rack. Stir together the powdered sugar, ¼ tsp almond extract and enough of the 3 to 4 tsps milk to make a drizzling consistency. Drizzle over cooled bars. Makes 48.

Super Easy Chocolate Frosting Bring to a boil: 4 Tbsp Milk 4 Tbsp Butter 1 Cup Sugar Remove from heat and add: 1-6oz Pkg Milk Chocolate Chips Beat until chips are melted and it’s smooth and pour on cake. Crème Brule` (from Minerva’s in Rapid City courtesy Sherry Derr)

18 Egg Yolks 2 Cups Sugar 4 tsp Vanilla 2½ Quarts Heavy Cream

Mix first 3 ingredients, then add cream and mix well. Place on a cookie sheet that has water in it and bake at 350 till a butter knife comes out clean, like custard. Chill. Just before serving sprinkle with sugar and torch it.

Pumpkin Bars

2 cups flour 2 tsp baking powder ½ tsp salt 2 tsp cinnamon 4 eggs 2 cups pumpkin 1 tsp soda 2 cups sugar 2 cup oil

Beat eggs, fold in pumpkin, sugar, and oil. Blend dry ingredients together and fold into pumpkin mixture. Pour into greased 17x11 pan and back 25-30 minutes at 350.

Microwave Caramel Corn

¼ cup light caro syrup ½ cup butter 1 cup brown sugar

Stir together in heavy saucepan and boil for 2 minutes. Remove from heat and add:

½ tsp soda ½ tsp vanilla

Pour over 4 quarts popped popcorn in a paper bag. Shake well. Microwave on high for one minute. Shake well again. Microwave on high for one minute more. Pour onto lightly buttered cookie sheet, wax paper, or Tupperware type container. Chicken Marinade

1 bottle Russian salad dressing 1 jar apricot jam 1 pkg dry onion soup mix

Crab Roll-ups

Melt: ½ lb velveeta cheese ½ stick butter Add: 1 can crab meat

Cut the crusts off store bread and flatten the pieces with a rolling pin. Spread a small amount of crab mixture on the flattened bread, roll up. Dip in some belted butter. Roll in a pan of sesame seeds. Bake 10 minutes at 350.

Crepes

1 cup club soda 1 cup flour 3 eggs pinch salt

Mix and let sit in the refrigerator for one hour. Bake on hot pan.

Cherry Dessert

Graham crust in 9x13 pan 1 pint sweetened whipped cream 1 10 ½ bag marshmallows 1 large can of cherry pie filling

Layer this as follows: Crust ½ of whipped cream cherries ½ of whipped cream graham crumbs on top Easiest Peach Dessert

In a cake pan:

Spread one large can sliced peaches and their juice Dump a dry yellow cake mix evenly over peaches Melt ½ stick butter and drizzle over all Sprinkle with ½ cup chopped nuts

Bake for 40 to 45 minutes at 350.

Jan Hagel From Holland comes these crisp, buttery-rich strips with baked on nut glaze. Quick and easy, especially nice for teas or as an accompanitment to ice cream desserts. We call them Dutch Hail.

1 cup butter 1 cup sugar 1 egg, separated 2 cups flour 1 tsp cinnamon 1 Tbsp water ½ cups very finely chopped walnuts

Heat oven to 350. Lightly grease a jelly roll pan, 15.5x10.5x1”. Mix butter, sugar, and egg holk. Measure flour by dipping method or by sifting. Blend flour and cinnamon; stir into butter mixture. Pat into pan. Beat water and egg white until frothy; brush over dough; sprinkle with nuts. Bake 20 to 25 minutes or until very lightly browned. Cut immediately into finger-like strips. Makes fifty 3x1” strips. (15 minutes) Flint’s Chocolate Chip Pudding Cookies

2 cups Butter Crisco 1-3.4 oz pkg Jello Instant Pudding (White Chocolate) 1-3.4 oz pkg Jello Instant Pudding (French Vanilla) 1 cup brown sugar firmly packed 1 cup white sugar 2 tsp baking soda 4 xlarge eggs (5 medium) 2 Tbsp vanilla Pinch salt 4 ½ cups unsifted white flour 1-12 oz pkg milk or dark chocolate chips

If you prefer chocolate cookies use 1 box of chocolate instant pudding instead of the white chocolate. For super chocolate cookies use two boxes chocolate pudding instead of the white chocolate and French vanilla and you can use white chocolate chips instead of the milk or dark chips.

Preheat oven to 350. Throw everything in a larger mixing bowl excep the flour and chips. Beat on low until everything is well mixed. Scrape bowl and then beat on highest setting for 3-4 minutes. Texture of the mix should be like creamy frosting.

Add flour and fold by hand into mixture with large spoon. Mix well scraping bowl often. Add chips and mix well. Texture of the mix should be stiff. Test by inserting a clean spoon. If it comes out clean the texture is correct, if it comes out gooey add more flour.

Place on baking sheet by heaping tablespoons. Bake 10-15 minutes until light golden brown. Cookes will expand and get puffy so place them a good distance apart on the sheet. Let cookies cook on sheet a minute a few minutes before transfer or they will fall apart. Cool completely before storing in an air tight container.

Make sure cookie sheet is cool to the touch before dropping more cookie dough on it. Regular cookie sheets work better than air bake for this recipe.

Makes 4-5 dozen